JPH06253762A - Seasoning composition and coatless fried food using same - Google Patents
Seasoning composition and coatless fried food using sameInfo
- Publication number
- JPH06253762A JPH06253762A JP5063187A JP6318793A JPH06253762A JP H06253762 A JPH06253762 A JP H06253762A JP 5063187 A JP5063187 A JP 5063187A JP 6318793 A JP6318793 A JP 6318793A JP H06253762 A JPH06253762 A JP H06253762A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- seasoning
- oil
- powder
- oven
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、オーブンまたは電子レ
ンジを用いて調理を行うための粉末状被覆用調味組成物
（以下、粉末被覆調味組成物という）および、これを用
いる唐揚げ食品に関する。TECHNICAL FIELD The present invention relates to a powdered seasoning composition for coating (hereinafter referred to as a powder coated seasoning composition) for cooking in an oven or a microwave oven, and a fried food using the same.
【０００２】[0002]
【従来の技術】唐揚げ、てんぷら、フライ（パン粉揚
げ）等の揚げ物は、広く万人に好まれる料理メニューの
ひとつであるが、その調理にあたっては、多量の揚げ油
を高温に加熱して用いるため、揚げ油への引火や揚げ油
の跳ねによる火傷のおそれといった安全上の問題、高温
条件下での必ずしも十分でない作業環境の問題、揚げ油
の跳ねによる作業場の汚れの問題、廃油の発生による環
境汚染の危惧の問題等が従来から指摘されている。2. Description of the Related Art Fried foods such as fried chicken, tempura, and fried (breaded bread) are one of the cooking menus that are widely liked by everyone, but when cooking, a large amount of frying oil is heated to a high temperature and used. , Safety problems such as ignition of frying oil and risk of burns due to splashing of frying oil, problem of working environment that is not always sufficient under high temperature conditions, contamination of workplace due to splashing of frying oil, risk of environmental pollution due to generation of waste oil Has been pointed out.
【０００３】上記のような諸問題を解決するために、従
来行われた代表的な調理法はオーブンあるいはオーブン
トースター等を用いたベーキング調理によって揚げ物を
得るというものであった（特開昭６３−１９８９４１号
公報、特開昭５７−１７０１３７号公報など）。しか
し、この種の調理法では、揚げ物の衣に焦げむらが生じ
たり、揚げ種内部の加熱が不十分であったり、あるいは
揚げ種内部を十分に加熱すると衣が過剰に焦げたり、油
で揚げる以上に時間がかかったり等の不具合を生じるこ
とが常であった。また電子レンジを用いて加熱によって
揚げ物を得る方法もあるが、単に揚げ調理用の一般的な
唐揚げ粉、あるいはベーキング調理用の唐揚げ粉を用い
て電子レンジ調理を行ったとしても、電子レンジ加熱の
性質上、十分な表面温度が得られず、衣の成分の結合が
不十分で衣様の組織を形成しなかったり、揚げ種から滲
み出す水分が多く、結果的には揚げ種が乾燥し硬化・収
縮する等の不具合を生じ、かかる方法によっても満足の
できる揚げ物料理を得ることは実質的に困難であった。In order to solve the above problems, a typical cooking method that has been conventionally used is to obtain a fried food by baking cooking using an oven or an oven toaster (JP-A-63-63). 198941, JP-A-57-170137, etc.). However, in this type of cooking method, the batter of the fried food becomes uneven, or the inside of the fried seed is not sufficiently heated, or when the inside of the fried seed is heated sufficiently, the batter is excessively burned or fried. It has always been a problem that it takes more time. There is also a method of obtaining deep-fried food by heating using a microwave oven, but even if microwave cooking is performed simply using general fried food for fried cooking or fried food for baking Due to the nature of heating, a sufficient surface temperature is not obtained, the ingredients of the batter are not sufficiently bound to form a batter-like tissue, and the fried seed has a large amount of moisture, resulting in the dried fried seed. However, problems such as hardening and shrinkage occurred, and it was substantially difficult to obtain a satisfactory fried food even by such a method.
【０００４】[0004]
【発明が解決しようとする課題】かかる現状に鑑み、本
発明者らは揚げ油を用いること無く、食品素材（揚げ
種）に付着させオーブンまたは電子レンジで加熱調理す
るだけで、通常の唐揚げと同様の食品を開発せんと鋭意
検討の結果、本発明を完成するに至った。即ち、本発明
の目的は、揚げ油を用いた通常の唐揚げと同様の衣の外
観、性状および揚げ種の食感を有する食品を得るため
の、オーブンまたは電子レンジ調理用の粉末被覆調味組
成物および、該組成物を用いる唐揚げ食品を提供するこ
とにある。In view of the above-mentioned situation, the present inventors have found that, without using frying oil, by simply adhering it to a food material (frying seed) and heating it in an oven or a microwave oven, it is possible to obtain a normal deep-fried food. As a result of earnest studies to develop a similar food product, the present invention has been completed. That is, the object of the present invention is to obtain a food having the same appearance, characteristics and texture of fried seeds as the conventional deep-fried food using fried oil, a powder-coated seasoning composition for oven or microwave cooking. Another object of the present invention is to provide a deep-fried food using the composition.
【０００５】[0005]
【課題を解決するための手段】上記目的に対して、本発
明者らは、オーブンまたは電子レンジで調理する際に使
用する粉末被覆調味組成物について、下記（１）〜
（４）に示すような重要な事実を見い出した。 （１）結合物質、食用油脂、保湿剤、調味料および香辛
料を含んでなる調味組成物において、攪拌または、加熱
下での攪拌または、攪拌と加熱を交互に繰り返す等によ
り、食用油脂を十分に他の成分になじませることがで
き、オーブンまたは電子レンジ加熱調理でも衣組織の良
好な結合が得られる。 （２）上記結合物質として脱脂粉乳、澱粉類または粉末
卵白のいずれか一種または二種以上を含有せしめること
によって、オーブンまたは電子レンジ加熱調理でも、衣
組織のより一層良好な結合および適度なクリスピー感が
得られる。 （３）上記保湿剤としてコラーゲンまたは／およびゼラ
チンを含有せしめることによって、オーブンまたは電子
レンジ加熱調理による揚げ種からの水分の滲み出しを防
ぎ、揚げ種が乾燥し硬化・収縮することを抑制できる。 （４）上記食用油脂の一部または全部を粉末油脂とする
ことにより、油で揚げたような適度な油っぽさを視覚、
味覚の両面で衣に付与できる。 本発明はかかる知見に基づいてなされたものであり、そ
の要旨は、結合物質、食用油脂、保湿剤、調味料、香辛
料を含んでなる調味組成物であって、前記食用油脂を前
記の他の成分になじませてなる、オーブンまたは電子レ
ンジ調理用の粉末被覆調味組成物および、該組成物を付
着せしめてなる唐揚げ食品にある。[Means for Solving the Problems] To solve the above-mentioned problems, the present inventors have described the powder-covered seasoning composition used in cooking in an oven or a microwave oven, in the following (1) to
We found important facts as shown in (4). (1) In a seasoning composition comprising a binding substance, an edible oil / fat, a moisturizer, a seasoning and a spice, the edible oil / fat is sufficiently satisfactorily obtained by stirring, stirring under heating, or alternately repeating stirring and heating. It can be blended with other ingredients and provides good bonding of the batter tissue even in oven or microwave cooking. (2) By incorporating one or more of skim milk powder, starches and powdered egg white as the above-mentioned binding substance, it is possible to achieve better binding and appropriate crispy sensation even in an oven or a microwave oven. Is obtained. (3) By containing collagen or / and gelatin as the moisturizing agent, it is possible to prevent water from seeping out from the fried seeds by cooking in an oven or a microwave oven, and prevent the fried seeds from drying and hardening / shrinking. (4) By making part or all of the above-mentioned edible oil and fat into powdered oil and fat, it is possible to visually check the appropriate oiliness as if fried in oil,
It can be applied to clothing on both sides of taste. The present invention has been made on the basis of such findings, the gist thereof is a seasoning composition comprising a binding substance, an edible oil and fat, a moisturizer, a seasoning, and a spice, wherein the edible oil and fat is different from the above. A powder-coated seasoning composition for cooking in an oven or a microwave, which is adapted to the ingredients, and a fried food product obtained by adhering the composition.
【０００７】本発明において、食用油脂とは、通常食用
に供されるものであればその種類は問わず、また常温で
液体油から固体脂までの状態を呈するいかなる油脂類を
も使用できる。本発明の調味組成物にあっては、食用油
脂は攪拌または、加熱下での攪拌または、攪拌と加熱を
交互に繰り返す等により、十分に他の成分に浸透させ、
なじませることができる。添加する油脂が常温で液体で
あれば通常の攪拌で良い。添加する油脂が常温で固体の
場合あるいは粉末油脂である時は、該油脂が融解する程
度の加熱下での攪拌または、攪拌と加熱を交互に繰り返
すことが好ましい。かかる食用油脂は、本発明の調味組
成物全体に対して１〜２０％（重量％、以下同様）、好
ましくは２〜１５％配合するのがよい。２０％を超える
と、該調味組成物を用いる調理食品が油っぽくなる。ま
た１％未満では油分不足となる。In the present invention, the edible oil / fat may be of any kind as long as it is normally used for food, and any oil / fat exhibiting a state of liquid oil to solid oil at room temperature can be used. In the seasoning composition of the present invention, edible oils and fats are stirred or stirred under heating, or by alternately repeating stirring and heating, etc., sufficiently permeate other components,
You can adapt it. If the added fats and oils are liquid at room temperature, normal stirring may be used. When the fats and oils to be added are solid at room temperature or are powdered fats and oils, it is preferable to stir under heating to such an extent that the fats and oils melt, or to repeat stirring and heating alternately. Such edible oils and fats may be added in an amount of 1 to 20% (% by weight, the same applies hereinafter), preferably 2 to 15%, based on the entire seasoning composition of the present invention. When it exceeds 20%, the cooked food using the seasoning composition becomes oily. If it is less than 1%, the oil content will be insufficient.
【０００８】結合物質としては脱脂粉乳、コーンスター
チ、米澱粉、小麦澱粉、ポテトスターチ等の生澱粉もし
くは加工澱粉等の澱粉類、粉末卵白、脱脂大豆、濃縮大
豆蛋白、分離大豆蛋白、これらの加水分解物等の大豆蛋
白、グアーガム、キサンタンガム、カラギーナン、ペク
チン等のガム類、セルロース類等が使用できるが、とく
に脱脂粉乳、澱粉類および粉末卵白からなる群より選ば
れる一種または二種以上を配合することが上述（２）の
理由から望ましい。かかる結合物質の配合量は１０〜９
０％が良く、１０％未満では衣の組織の結着性が劣り、
９０％を超えて配合すると、いわゆる粉浮きが生じるの
で好ましくない。なお、脱脂粉乳では１０〜５０％、澱
粉類および粉末卵白では各々５〜５０％添加することが
好ましい。Examples of the binding substances include skim milk powder, corn starch, rice starch, wheat starch, starch such as potato starch, starch such as raw starch or modified starch, powdered egg white, defatted soybean, concentrated soybean protein, soybean protein isolate, and hydrolysis of these. Such as soybean protein, guar gum, xanthan gum, carrageenan, gums such as pectin, celluloses and the like can be used, but especially one or more selected from the group consisting of skim milk powder, starches and powdered egg white should be blended. Is desirable for the reason (2) above. The compounding amount of such a binding substance is 10 to 9
0% is good, and if it is less than 10%, the binding property of the tissue of the clothing is poor,
If it exceeds 90%, so-called powder floating occurs, which is not preferable. It is preferable to add 10 to 50% in skim milk powder and 5 to 50% in starches and powdered egg white, respectively.
【０００９】また保湿剤としては、グリセリンをはじめ
とする各種多価アルコール、ソルビトール、マルチトー
ル等の糖アルコール、コラーゲン、ゼラチン等が例示で
きる。このうちコラーゲンまたは／およびゼラチンを、
本発明の調味組成物に配合することが上記（３）の理由
から望ましく、その配合量は各々１〜２０％、好ましく
は２〜１０％である。１％未満では揚げ種から滲出する
水分を防止する効果がなく、２０％を超えて配合すると
風味のうえで支障をきたすので好ましくない。本発明の
調味組成物の味付けのためには、かかる成分のほかに、
さらに公知の調味料および香辛料を適宜、一種あるいは
二種以上を組合せて選び、配合できる。調味料は５〜３
０％、好ましくは１０〜２５％、また香辛料は１〜１５
％、好ましくは２〜１０％配合すればよい。Examples of moisturizers include various polyhydric alcohols such as glycerin, sugar alcohols such as sorbitol and maltitol, collagen and gelatin. Of these, collagen or / and gelatin
It is desirable to add it to the seasoning composition of the present invention for the reason of the above (3), and its content is 1 to 20%, preferably 2 to 10%. If it is less than 1%, there is no effect of preventing the water exuding from the fried seed, and if it exceeds 20%, it is not preferable because it causes troubles in flavor. For seasoning the seasoning composition of the present invention, in addition to such components,
Further, known seasonings and spices can be appropriately selected and mixed in one kind or in combination of two or more kinds. 5 to 3 seasonings
0%, preferably 10-25%, and spices 1-15
%, Preferably 2 to 10%.
【００１０】本発明の調味組成物は、以上の各成分を同
時に、もしくはとくに食用油脂を必要に応じて別途添加
しつつ、また要すれば加熱しながら攪拌、混合して、該
油脂を他の成分になじませて、粉末状の被覆用調味組成
物とするものである。本発明における調理方法は、該調
味組成物を鶏肉、獣肉、魚介類、野菜等の揚げ種にまぶ
した後にオーブン、オーブントースターまたは電子レン
ジで加熱するものであり、かくして唐揚げ食品等を製造
できる。なお、本発明では該調味組成物を揚げ種にまぶ
し、これを常法により凍結処理して冷凍食品とすれば、
長期保存が可能となる。該冷凍食品は調理にあたり解凍
ないし加熱処理しても水の滲み出し、風味劣化等がな
く、性状、食感の優れた唐揚げ食品等を得ることができ
る。加熱に当たっては、用いるオーブンまたは電子レン
ジの火力または出力、揚げ種の種類、揚げ種の重量およ
びその他の条件に応じて加熱時間を調節する。例えば生
の鶏肉を用いた場合、一切れ２０〜４０ｇのもの３個な
ら、電子レンジの場合、５００Ｗの出力で１分〜５分が
好適である。加熱の際、食品の下にクッキングシートを
敷く等によってさらに良い仕上がりの唐揚げ食品が得ら
れる。In the seasoning composition of the present invention, the above-mentioned respective components are mixed with each other at the same time, or in particular, edible oils and fats are separately added when necessary, and if necessary, stirred and mixed with heating to mix the oils and fats with other ingredients. The composition is adapted to the ingredients to give a powdery seasoning composition for coating. In the cooking method of the present invention, the seasoning composition is sprinkled with fried seeds such as chicken, beef, seafood and vegetables, and then heated in an oven, an oven toaster or a microwave oven, and thus fried foods can be produced. . In the present invention, if the seasoning composition is sprinkled with fried seeds, and frozen by a conventional method to prepare a frozen food,
Allows long-term storage. When the frozen food is thawed or heat-treated during cooking, water does not seep out and the flavor is not deteriorated, and a fried food having excellent properties and texture can be obtained. In heating, the heating time is adjusted according to the heating power or output of the oven or microwave oven used, the type of fried seed, the weight of fried seed and other conditions. For example, when raw chicken is used and 3 pieces each of which has a weight of 20 to 40 g, an output of 500 W is suitable for 1 to 5 minutes in the case of a microwave oven. During heating, a fried food with a better finish can be obtained by laying a cooking sheet under the food.
【００１１】[0011]
実施例１ 表１の処方により、まず大豆サラダ油を除く全ての原材
料を混合した。次にミキサーで攪拌（１００rpm ）しな
がら大豆サラダ油を添加し、組成物全体に大豆サラダ油
を浸透させなじませた。得られた粉末被覆調味組成物を
３０ｇの鶏の生のもも肉３個にまぶし、５００Ｗの出力
の電子レンジで２分３０秒間加熱調理した。出来上がっ
た唐揚げは、衣の性状、肉の食感ともに油で揚げた通常
の唐揚げと比較して同等の好ましさのものであった。ま
たフライ済冷凍食品との比較では、本発明品がより好ま
しかった。２０名のパネルで行った風味試験の結果を表
３に示す。Example 1 According to the formulation in Table 1, first, all raw materials except soybean salad oil were mixed. Next, soybean salad oil was added while stirring (100 rpm) with a mixer to allow the soybean salad oil to permeate the whole composition and spread it. The powder-coated seasoning composition obtained was sprinkled on 30 g of chicken raw thigh meat and cooked in a microwave oven with an output of 500 W for 2 minutes and 30 seconds. The finished fried chicken had the same taste and taste as the normal fried chicken, which was fried in oil. Further, the product of the present invention was more preferable than the fried frozen food. Table 3 shows the results of the flavor test conducted on a panel of 20 people.
【００１２】[0012]
【表１】 [Table 1]
【００１３】実施例２ 表２の処方により、まず全ての原材料を混合した。次に
ミキサーでの攪拌（１００rpm ）と加熱（電子レンジを
用いて５０〜６０℃に加熱した）を交互に数回繰り返
し、組成物全体に大豆蛋白およびパームを主成分として
なる粉末油脂を浸透させなじませた。得られた粉末被覆
調味組成物を３０ｇの鶏の生のもも肉３個にまぶし、５
００Ｗの出力の電子レンジで２分３０秒間加熱調理し
た。出来上がった唐揚げは、衣の性状、肉の食感ともに
油で揚げた通常の唐揚げと比較して同等の好ましさのも
のであった。またフライ済冷凍食品との比較では、本発
明品がより好ましかった。２０名のパネルで行った風味
試験の結果を表３に示す。Example 2 According to the formulation in Table 2, all raw materials were mixed first. Next, stirring (100 rpm) with a mixer and heating (heating to 50 to 60 ° C. using a microwave oven) are repeated alternately several times to infiltrate the whole composition with powdered oil and fat containing soybean protein and palm as main components. Familiarized me. Sprinkle the obtained powder-covered seasoning composition on 30 g of raw chicken thigh meat, 5
It was cooked in a microwave oven with an output of 00 W for 2 minutes and 30 seconds. The finished fried chicken had the same taste and taste as the normal fried chicken, which was fried in oil. Further, the product of the present invention was more preferable than the fried frozen food. Table 3 shows the results of the flavor test conducted on a panel of 20 people.
【００１４】[0014]
【表２】 [Table 2]
【００１５】[0015]
【表３】 [Table 3]
【００１６】注）※１：通常の唐揚げ(1) とは、揚げ油
を１８０℃に加熱し、市販の唐揚げ粉を用いて調理した
ものである。 ※２：冷凍食品の唐揚げ(2) とは、市販のフライ済の冷
凍食品を電子レンジで温めたものである。 なお風味試験の評点は、３点満点で評価し平均点で表し
た。 ３点：もっとも良好な衣の外観・食感、肉の食感を有
し、おいしく食べられる。 ２点：衣の外観・食感、肉の食感に問題なく、おいしく
食べられる。 １点：衣の外観・食感、肉の食感に問題が有り、商品と
して適さない。Note) * 1: Ordinary fried chicken (1) is prepared by heating fried oil to 180 ° C. and cooking it with commercially available fried chicken powder. * 2: Deep-fried frozen food (2) is a commercial fried frozen food heated in a microwave oven. The score of the flavor test was evaluated on the basis of a maximum of 3 points and expressed as an average point. 3 points: It has the best appearance and texture of batter and the texture of meat, and can be eaten deliciously. 2 points: There is no problem with the appearance and texture of the batter and the texture of the meat, and it can be eaten deliciously. 1 point: There is a problem in the appearance and texture of clothes and the texture of meat, and it is not suitable as a product.
【００１７】比較例１ 実施例２の表２の処方により、全原材料を混合しただけ
で、粉末油脂を予め加熱溶融させない調味組成物を調製
した。該組成物を用いて実施例２と同様の操作で唐揚げ
を作ったところ、衣の成分の結着が不十分で白い粉が浮
いた状態であり、品質的に劣るものであった。Comparative Example 1 According to the formulation of Table 2 of Example 2, a seasoning composition was prepared in which powdered fats and oils were not previously heated and melted only by mixing all raw materials. When a fried chicken was made using the composition in the same manner as in Example 2, the ingredients of the batter were not sufficiently bound and white powder floated, resulting in poor quality.
【００１８】比較例２ 実施例２の表２の処方において、粉末ゼラチンを配合し
ない調味組成物を調製し、実施例２と同様の操作で唐揚
げを作ったところ、揚げ種からの水分の滲み出しがみら
れ、揚げ種が乾燥し、硬い食感であった。Comparative Example 2 When a seasoning composition containing no powdered gelatin in the formulation of Table 2 of Example 2 was prepared and fried chicken was prepared in the same manner as in Example 2, bleeding of water from fried seeds was carried out. The stock was seen, the fried seeds were dry and had a hard texture.
【００１９】[0019]
【発明の効果】本発明によれば、配合成分に油脂が均一
に浸透し、なじんだ、オーブンまたは電子レンジ調理に
適する粉末状の被覆用調味組成物が得られる。また該調
味組成物を用いることにより、従来の唐揚げ粉を使用し
てオーブンあるいは電子レンジ調理した食品にみられ
る、衣の組織を形成しない、揚げ種から水分が滲み出し
て揚げ種が乾燥し硬化・収縮する等の欠点が改良され、
衣の組織が良好な、適度のクリスピー感をもつ、かつ衣
全体にわたり適度な油性が付与された、衣の性状、肉の
食感ともに油で揚げた通常の唐揚げと同等の好ましい唐
揚げ食品を得ることができる。EFFECTS OF THE INVENTION According to the present invention, a powdery seasoning composition for coating suitable for oven or microwave oven cooking, in which fats and oils are uniformly penetrated into the blended components, can be obtained. Further, by using the seasoning composition, which is found in foods cooked in an oven or a microwave oven using conventional fried chicken, does not form a batter structure, moisture oozes out from the fried seeds, and the fried seeds are dried. The defects such as hardening and shrinkage are improved,
A fried food that has a good batter texture, has an appropriate crispy sensation, and has an appropriate oiliness over the entire batter, and has the same characteristics as the batter and the texture of the meat, which is the same level as normal fried foods fried in oil. Can be obtained.
Claims (6)
よび香辛料を主成分としてなる調味組成物であって、攪
拌または、加熱下での攪拌または、攪拌と加熱を交互に
繰り返すことにより、前記食用油脂を前記の他の成分に
なじませてなるオーブンまたは電子レンジ調理用の粉末
被覆調味組成物。1. A seasoning composition comprising a binding substance, an edible oil and fat, a moisturizer, a seasoning and a spice as a main component, which is agitated or agitated under heating, or by agitating and agitating alternately. A powder-coated seasoning composition for oven or microwave cooking, wherein the edible fat and oil is blended with the other ingredients.
卵白からなる群より選ばれる一種または二種以上を含有
してなる請求項１に記載の組成物。2. The composition according to claim 1, wherein the binding substance contains one or more selected from the group consisting of skim milk powder, starches and powdered egg white.
チンを含有してなる請求項１または２に記載の組成物。3. The composition according to claim 1, wherein the moisturizing agent contains collagen and / or gelatin.
ある請求項１ないし３のいずれかに記載の組成物。4. The composition according to claim 1, wherein a part or all of the edible oil and fat is powdered oil and fat.
成物を揚げ種に付着せしめた後、凍結処理してなる唐揚
げ用冷凍食品。5. A frozen food for deep-fried fried food, which is obtained by applying the composition according to any one of claims 1 to 4 to fried seeds and then subjecting it to a freezing treatment.
成物を揚げ種に付着せしめたものまたは、請求項５に記
載の唐揚げ用冷凍食品を、オーブンまたは電子レンジで
加熱せしめてなる唐揚げ食品。6. A composition obtained by adhering the composition according to any one of claims 1 to 4 to a fried seed, or the frozen food for deep-fried food according to claim 5, which is heated in an oven or a microwave oven. Fried food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5063187A JP2662923B2 (en) | 1993-02-26 | 1993-02-26 | Seasoning composition and fried food using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5063187A JP2662923B2 (en) | 1993-02-26 | 1993-02-26 | Seasoning composition and fried food using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06253762A true JPH06253762A (en) | 1994-09-13 |
| JP2662923B2 JP2662923B2 (en) | 1997-10-15 |
Family
ID=13221985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5063187A Expired - Fee Related JP2662923B2 (en) | 1993-02-26 | 1993-02-26 | Seasoning composition and fried food using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2662923B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007185164A (en) * | 2006-01-16 | 2007-07-26 | Nichirei Foods:Kk | Method for producing deep-fried food |
| JP2012147781A (en) * | 2010-12-28 | 2012-08-09 | Showa Sangyo Co Ltd | Composition of fry-like coating for microwave oven cooking |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5629510A (en) * | 1979-08-15 | 1981-03-24 | Nisshinbo Ind Inc | Pasty sulfur preparation |
| JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
| JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
-
1993
- 1993-02-26 JP JP5063187A patent/JP2662923B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5629510A (en) * | 1979-08-15 | 1981-03-24 | Nisshinbo Ind Inc | Pasty sulfur preparation |
| JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
| JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007185164A (en) * | 2006-01-16 | 2007-07-26 | Nichirei Foods:Kk | Method for producing deep-fried food |
| JP4691451B2 (en) * | 2006-01-16 | 2011-06-01 | 株式会社ニチレイフーズ | Fried chicken manufacturing method |
| JP2012147781A (en) * | 2010-12-28 | 2012-08-09 | Showa Sangyo Co Ltd | Composition of fry-like coating for microwave oven cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2662923B2 (en) | 1997-10-15 |
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