JPS5867155A - Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation - Google Patents
Coating composition for tempura(japanese deep-fat fried food) for baking and its preparationInfo
- Publication number
- JPS5867155A JPS5867155A JP56163899A JP16389981A JPS5867155A JP S5867155 A JPS5867155 A JP S5867155A JP 56163899 A JP56163899 A JP 56163899A JP 16389981 A JP16389981 A JP 16389981A JP S5867155 A JPS5867155 A JP S5867155A
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- baking
- weight
- starch
- tempura
- oil
- Prior art date
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Abstract
Description
【発明の詳細な説明】
本発明は、ベーキング用人ぷら衣組成物に関し、更に詳
しくは、オーブン又はオーブントースタ−でベーキング
調理するだけで天ぷらと同様の外観、食感及び風味を持
つ食品が得られるベーキング用人ぷら衣組成物に関する
。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a human-pura batter composition for baking, and more particularly, a food product having the appearance, texture, and flavor similar to tempura can be obtained simply by baking in an oven or toaster oven. The present invention relates to a baking batter composition.
油揚げ調理の有する種々の問題点、例えば、引火の危険
性、油脂・ネによる火傷、床や調理器具の汚れ、油の後
始末その他の手間や経済柱上のデメリットを解消するた
めに、パン粉、穀粉、澱粉類、油脂類等を組合せた組成
物（米国特許第３，５８６，５１２、特開昭５４−９８
３４７、特開昭５４−９８３４６その他）が提案されて
おり、油揚げ調理を省略し、ベーキング調理によって、
簡便かつ安全にフライ料理を取得する方法が試みられて
いる。In order to eliminate the various problems associated with deep-fried tofu cooking, such as the risk of ignition, burns caused by grease and glue, stains on the floor and cooking utensils, cleaning up after oil, and other economical disadvantages, we have developed bread crumbs, grain flour, etc. , starches, oils and fats, etc. (U.S. Pat.
347, JP-A No. 54-98346 and others) has been proposed, omitting deep-frying cooking and baking cooking,
Efforts have been made to find a way to easily and safely obtain fried food.
しかしながら、これらの従来法においては、ボークカッ
、エビフライその他のパン粉を主体とする、いわゆるフ
ライと称される食品又は鶏のカラ揚げ等のカラ揚げ様の
賞品を得ることを目的と〜しておシ、油揚げ調理による
食品の代表例である天ぷらについて、このような油揚げ
調理全省略し、ベーキング調理のみで天ぷらと同等の外
観、食感、風味が得られるべく調製された衣用組成物に
関する試みは未だ行われていない。However, in these conventional methods, the purpose of obtaining prizes such as so-called fried foods such as borkukka, fried shrimp, and other breaded foods, or deep-fried chicken, etc. Regarding tempura, which is a typical example of a food prepared by deep-frying, an attempt was made to develop a coating composition that omitted all such deep-frying and could obtain the same appearance, texture, and flavor as tempura by only baking. It has not been done yet.
天ぷらを簡便かつ手軽に調製する方法としては、天ぷら
橿に衣づけしたものをそのまま冷凍したものや、一旦油
揚した後、冷凍する等の方法が知られているが、いずれ
も具と衣を調製する手間を省略できる反面、前者におい
ては、油揚調理を必要とし、後者においては、再加熱解
凍調理による風味その池の而での問題がめる。更にいえ
ば、両者共に、常温流通性に欠け、具を自由に選択して
、新鮮な天ぷらを味わう点で必ずしも満足できるものと
はいい難い。There are two known methods for preparing tempura simply and easily, such as coating tempura slices and freezing them as is, or deep-frying them and then freezing them, but both methods require preparing the ingredients and batter. On the other hand, the former method requires deep-frying, and the latter method poses problems in terms of flavor and flavor due to reheating and thawing cooking. Furthermore, both of them lack the ability to be distributed at room temperature, and it cannot be said that they are necessarily satisfactory in terms of freely selecting ingredients and enjoying fresh tempura.
本発明者らは、上記現状に鑑み、ベーキング調理のみで
天ぷらを手軽に調製できる衣組成物を取得すべく鋭意研
究を厘ね、以下に詳述する組成物により、外観、風味及
び食感において、油で揚げた天ぷらと同等の食品が得ら
れるとの仰見に至り、本発明を完成したものである。In view of the above-mentioned current situation, the present inventors have conducted extensive research in order to obtain a batter composition that allows tempura to be easily prepared only by baking. This led to the conclusion that a food equivalent to deep-fried tempura could be obtained, and the present invention was completed.
すなわち、本発明は、油脂５〜７０重量％、澱粉類３０
〜９５重量％並びに必要に応じて結合剤、調味料、香辛
料、膨化剤及び改質剤の中から選ばれた１種以上を含有
することを特徴とするベーキング月次組成物でるる。That is, in the present invention, 5 to 70% by weight of fats and oils, 30% by weight of starches
Baking monthly composition characterized by containing ~95% by weight and optionally one or more selected from binders, seasonings, spices, leavening agents and modifiers.
次に、本発明を具体的に説明する。Next, the present invention will be specifically explained.
本発明で使用する油脂の種類、は動物性油脂、植物性油
脂等、特にその種類を限定されないが、最終製品を流動
性良好な粉末〜顆粒状で提供するためには、粉末状の油
脂乃至は固型脂の使用が望ましい。The type of oil or fat used in the present invention is not particularly limited, such as animal oil or vegetable oil, but in order to provide the final product in the form of powder or granules with good flowability, It is preferable to use solid fat.
本組成物中に油脂の占める割合は５〜７０電量チである
が、油脂が５チ以下では、天ぷら衣の、油風味が不足と
なり、粉っぽく、サソクリした食感及び形状をなさない
。又７０％以上では、油脂前が多すぎ他の組成ｗＪｔｈ
ｌｉｔが不足することから衣Ω形成が小米ずベッタリと
する。又、余分の油脂が浸み出し、オーブントースタ−
内部を汚すことになジやすい。The proportion of fats and oils in this composition is 5 to 70 couls, but if the amount of fats and oils is less than 5 g, the tempura batter will lack oily flavor and will not have a powdery, crunchy texture and shape. Also, if it is 70% or more, there is too much fat before other compositions wJth
Due to the lack of lit, the batter formation becomes sticky. Also, excess oil and fat may seep out and cause the oven to burn.
It is easy to get the inside dirty.
油脂は１種類でも２種類以上の併用でもよい。The oils and fats may be used alone or in combination of two or more.
また、液体油脂を使用する場合には、本組成物中の１５
重量％以下、更に好ましくは１０重量％乃至はそれ以下
とし、残りヲ粉末油脂及び／又は固型脂とすることが、
粉末形態で本組成物を提供する上で望ましい。使用する
液体油脂は、その全部又は１部として、ゴマ油を用いる
ことが風味上好ましく、また、粉末油脂としては、具体
的には、例えば、液体植物油に、乳化剤、可溶性蛋白、
澱粉等の物質を加えて乳化し、乾燥粉末化したもの等を
用いるが、この場合、油とその他の物質とが強固なカプ
セル状態で粒子化されているものを用いると、ベーキン
グ調理、とりわけオーブントースタ−等で短時間で加熱
調理する場合に、油の浸出、澱粉への浸透等が阻害され
、良好な天ぷら衣の形成に支障をきたす場合がある。従
って、本発明における油脂の好ましい具体例としては、
（ｔｌ加熱によシ芥易に液状化する粉末油脂（ゴマ油を
含有するものがより望ましい）を単独で使用する、（２
）液体油（その全部又は一部をゴマ油とすることが望ま
しい）を１５重量％以下と、粉末油脂及び／又は固型脂
とを組合せ、液体油は予め、その他の原料に吸着させて
使用する、（３）粉末油脂と固型脂を組合せて使用する
、（４）固型脂を単独で使用する等の方法が挙げられる
。In addition, when using liquid oil, 15
It is preferable that the amount is less than 10% by weight, more preferably 10% by weight or less, and the remainder is powdered oil and/or solid fat.
It is desirable to provide the composition in powder form. It is preferable to use sesame oil as all or a part of the liquid fat to be used in terms of flavor.Moreover, as the powdered fat, specifically, for example, liquid vegetable oil, emulsifier, soluble protein, emulsifier, soluble protein,
A product that is emulsified by adding a substance such as starch and turned into a dry powder is used, but in this case, if a product in which oil and other substances are granulated in a strong capsule state is used, it is suitable for baking, especially in the oven. When cooking in a toaster or the like for a short time, leaching of oil and penetration into starch may be inhibited, which may hinder the formation of a good tempura batter. Therefore, preferred specific examples of oils and fats in the present invention include:
(tl Use alone a powdered fat that liquefies easily when heated (preferably one containing sesame oil), (2
) Combine 15% by weight or less of liquid oil (preferably all or part of it is sesame oil) with powdered oil and/or solid fat, and use the liquid oil by adsorbing it on other raw materials in advance. , (3) using a combination of powdered fat and solid fat, and (4) using solid fat alone.
使用する澱粉類としては、小麦粉、米粉、馬鈴薯澱粉、
とうもろこし澱粉、α化澱粉、改質澱粉。Starches used include wheat flour, rice flour, potato starch,
Corn starch, pregelatinized starch, modified starch.
山芋粉その他、特にその種類を限定されるものではない
が、澱粉類の１０〜６０重ｊｔ％（組成物の３〜５７ｆ
ｉ’ｉ％）として、らくだいも、江戸いも、いちょうい
も、やまといも、つくねいも等の山芋粉を使用すること
が、天ぷら特有の起泡性、食感を付与する上で好ましい
。Other than yam flour, the type is not particularly limited, but 10 to 60% by weight of starch (3 to 57f
It is preferable to use yam flour from camel, Edo, ginkgo, yamato, tsukune yam, etc. as yam flour (i'i%) in order to impart the foaming properties and texture unique to tempura.
組成物に対する澱粉類の比率は３０〜９５重量係である
。澱粉類が３０重量％以下の場合、衣の形成をなさず、
被膜が十分に出来ずノくラバラになる。又９５宣量チ以
上の場合、衣が硬くなりすぎ粉っぽさが残り、天ぷら特
有のサソクリした食感が望めない。The ratio of starches to the composition is between 30 and 95% by weight. If the starch content is less than 30% by weight, no batter will be formed,
The film will not form enough and will fall apart. If the amount is more than 95 sen, the batter will be too hard and powdery, and you will not be able to enjoy the crispy texture characteristic of tempura.
従って、上記３０〜９５重量％が、天ぷら種に対する適
度の粘着力を持ち、また、焼き上り後に、サノクリした
天ぷらとして好ましい食感を維持する上で至適の範囲で
ある。Therefore, the above 30 to 95% by weight is the optimum range for having appropriate adhesion to tempura seeds and maintaining a preferable texture as crispy tempura after baking.
本発明においては上記２成分、すな匂、ち、油脂と澱粉
類を必須とするが、その他の成分として、必要に応じ、
結合剤、調味料、香辛料、膨化剤及び改質剤の中から選
ばれた１種以上を添加含有してもよい。In the present invention, the above two ingredients, oil and fat, and starch are essential, but other ingredients may include, if necessary,
One or more selected from binders, seasonings, spices, leavening agents, and modifiers may be added and contained.
結合剤は、本組成物の結着性１食感等の物性を向上する
もので、具体的には、例えば、粉末全卵、粉末卵白、粉
末卵黄、大豆蛋白、ゼラチン、カゼイン等の蛋白並びに
デキストリン、α澱粉、カラギーナン、キサンタンガム
、凸−カストビーンガム、０ＭＣ１グアーガム、アラビ
アガム、ペクチン酸、アルギン酸等の多糖類その他の結
合物質の中から適宜選択して１種又は２種以上を使用す
るが、その添加量は、組成物に対し、５〜２０重量％程
度でよく、この結合剤の含有により、付着性、膨化性及
び食感を改善できる。The binder improves physical properties such as binding properties and texture of the present composition, and specifically includes proteins such as powdered whole egg, powdered egg white, powdered egg yolk, soybean protein, gelatin, casein, etc. One or more of polysaccharides and other binding substances such as dextrin, α-starch, carrageenan, xanthan gum, convex-cast bean gum, 0MC1 guar gum, gum arabic, pectic acid, and alginic acid may be appropriately selected and used. The amount added may be about 5 to 20% by weight based on the composition, and the inclusion of this binder can improve adhesion, swelling properties, and texture.
調味料、香辛料、膨化剤及び改質剤は、味、風味、起泡
性、賞感等の改善を目的とするもので、塩、砂糖、化学
調味料、否辛科、エキス類、アミノ酸類、炭鍍水累ナト
リウム、第１リン酸カルシウム、第２リン酸力ルンウム
、焼明パン、炭酸カルシウム、フマールば、グリセリン
脂肪酸−ｒ−ステル、大豆レシチンショ楯脂肪酸エステ
ル等の中から、所望により選択して、本組成物の１〜５
重量％程度除加官有させるとよい。就中、膨化剤は、天
ぷら特有のサクサク感等の食感を付与する上で伶刀口す
ることが望ましい。Seasonings, spices, leavening agents, and modifiers are used to improve taste, flavor, foaming properties, and appreciation, and include salt, sugar, chemical seasonings, spices, extracts, and amino acids. , sodium carbonate, monocalcium phosphate, dibasic phosphate, baked bread, calcium carbonate, fumaruba, glycerin fatty acid-r-ster, soybean lecithin-chocolate fatty acid ester, etc., as desired. 1 to 5 of this composition
It is preferable to add about % by weight. In particular, it is desirable that the leavening agent be added to the tempura in order to impart texture such as crunchiness unique to tempura.
本組成物の製法は、各成分を単に混合するだけでもよい
し、或いは、常法によυ造粒する等、種橿の方法全採用
できるが、油脂の種類に厄じ、次９方法によることが望
ましい。すなわち、粉末油脂を単独で使用する場合には
、上記の単に混合し又は造粒する方法を採用し、液体油
及び／又は固型脂を使用する場合は、液体油及び／又は
予め加熱溶融した固型脂を、その他の原料に添加吸着さ
せるか、又は、該液体油及び／又は固型脂をその池の原
料の一部に予め添加吸着させた後、残シのその他の原料
を添加混合する方法を採ることが、流通、保存中に、油
の浸み出し等により組成物が流動性を失い、更には吸着
、固結することを防止する上で望ましい。The present composition can be produced by simply mixing the components, or by any conventional method such as granulation using conventional methods. This is desirable. That is, when using powdered oil alone, the above-mentioned method of simply mixing or granulating is adopted, and when using liquid oil and/or solid fat, liquid oil and/or preheated and melted The solid fat is added and adsorbed to other raw materials, or the liquid oil and/or solid fat is added to and adsorbed in advance to a part of the raw materials in the pond, and then the remaining raw materials are added and mixed. It is desirable to adopt such a method in order to prevent the composition from losing fluidity due to oil exudation, etc., and furthermore from adsorbing and solidifying during distribution and storage.
６本発明の組成物は、野菜、肉類、魚介類その池の具に
まぶし、オーブン又はオーブントースタ−でベーキング
調理することにより、天ぷらと同等の食感、外観、風味
を有する食品を提供できるという独自の効果を奏するも
のである。6. The composition of the present invention can be sprinkled on vegetables, meat, seafood, and other ingredients and baked in an oven or toaster oven to provide a food product with the same texture, appearance, and flavor as tempura. It has its own unique effects.
尚、本組成物に、上記以外の成分や、乾燥野菜、魚介類
等の具を組合せることは、本発明の目的を妨げられない
限シ、特に排除されるものでないことはいうまでもない
。It goes without saying that the combination of ingredients other than those mentioned above and ingredients such as dried vegetables, seafood, etc. with this composition is not particularly excluded as long as it does not impede the purpose of the present invention. .
以下、実施例により、本発明を更に説明する。The present invention will be further explained below with reference to Examples.
実施例１
粉末油脂 ３５ 重量部
小麦粉 ３５ 〃
米 粉 ２０ ｐ
粉末卵黄 ５ 〃
塩 １ 重量部
化学調味料 ｌ 〃
膨化剤ミックス＊ ３ 〃
＊（炭酸水素Ｎａｆｉ明ばん、第１リン酸力１ハフマル
酸、グリセリン脂肪酸エステル混合品）上記組成からな
る原料を混合し、ベーキング用人ぷら衣組成物（Ａ）を
調製した。Example 1 Powdered oil 35 parts by weight Wheat flour 35 Rice flour 20 parts Powdered egg yolk 5 Salt 1 Part by weight Chemical seasoning l Leavening agent mix * 3 * (Nafi bicarbonate alum, monophosphoric acid, 1 hafmaric acid) , Glycerin Fatty Acid Ester Mixture) The raw materials having the above composition were mixed to prepare a baking batter composition (A).
ミツバ、ニンジン及び玉ねぎをせん切シにし、水で湿潤
させた後、上記ベーキング用人ぷら衣組成＊（Ａ）を該
野菜２０〜３０ｆに対し、１６１？の割合で均一にまぶ
し、薄く油をひいたアルミホイル上にかき揚げの形に拡
げ、オープントースター中で４〜５分間ベーキング、し
た。After shredding carrots, carrots, and onions and moistening them with water, apply the above-mentioned baking batter composition *(A) to 20 to 30 f of the vegetables at 161? The mixture was sprinkled evenly in the following proportions, spread on lightly oiled aluminum foil in the shape of kakiage, and baked in an open toaster for 4 to 5 minutes.
得られたかき揚げ様食品は、常法により油揚げして得た
かき揚げに比べ、外観、食感及び風味において遜色のな
い満足できる品質であった。The obtained kakiage-like food had a satisfactory quality comparable in appearance, texture, and flavor to kakiage obtained by frying in a conventional manner.
実施例２
粉末油脂 ３５ 重量部
小麦粉 ３０〃
山芋粉 ２８ 重量部
粉末卵黄 ３ 〃
塩 １ 〃
化学調味料 ０．５〃
膨化剤ミックス ２５ 〃
上記原料を混合し、ベーキング用人ぷら衣組成物（Ｂ）
を調製した。Example 2 Powdered oil 35 Parts by weight Wheat flour 30 Yam flour 28 Parts by weight Powdered egg yolk 3 Salt 1 Chemical seasoning 0.5 Leavening agent mix 25 The above raw materials were mixed to form a baking batter composition (B)
was prepared.
実施例１と同一の野菜に、とき卵をまぶしたもの２０〜
３０ｇに対し、上記へ、−キング用人ぷら衣組成物ＣＢ
） １６ ＃を２回に分けてまぶしつけ、実施例１と同
様にオープントースター中でベーキングした。Same vegetables as in Example 1 sprinkled with egg 20~
For 30 g, to the above - King's human pura batter composition CB
) No. 16 was sprinkled twice and baked in an open toaster in the same manner as in Example 1.
得られたかき揚げ様食品及び対照として、常法によシ得
たかき揚げを用い、よく訓練された味覚パネル２０名に
より、評点法による官能評価を実施した。結果を第１表
に示す。Using the obtained kakiage-like food and as a control, kakiage obtained by a conventional method, 20 well-trained taste panels conducted a sensory evaluation using a scoring method. The results are shown in Table 1.
第１表
評点法は項目１〜４については−２〜＋２の５段階法、
項目 ５については１０点法にょシ評価した。The scoring method in Table 1 is a 5-point scale from -2 to +2 for items 1 to 4;
Item 5 was evaluated using a 10-point scale.
実施例３
粉末油脂 ２９ 重量部
ゴマ油 ６ 〃
小麦粉 ３ｏ 〃
山芋粉 ２８〃
粉末卵 ４ 〃
塩 ０．５〃
化学調味料 ０．１ ７／
膨化剤ミツクス ２４ 〃
上記配合に従い、ゴマ油を小麦粉に添加吸着せしめ、次
いでその他の原料を添加混合して、ベーキング用人ぷら
衣組成物（ｃ）を調製した。Example 3 Powdered oil and fat 29 Parts by weight Sesame oil 6 Wheat flour 3o Yam flour 28 Powdered egg 4 Salt 0.5 Chemical seasoning 0.1 7/ Leavening mix 24 Sesame oil was added to wheat flour and adsorbed according to the above formulation Then, other raw materials were added and mixed to prepare a baking batter composition (c).
豚肉の薄ぎり又は白身魚（キス、あじ等）３Ｏ１に卵液
をまぶし、上記ベーキング用人ぷら衣組成物（ｃ）ｓｉ
をまぶし更に卵液をくぐらせベーキング用人ぷら衣組成
物（ｃ）を８２をまぶす２度づけ法を用いたサンプルを
、実施例１と同様にして、オープントースター中でベー
キングしたところ、外観、風味、食感共に良好な豚肉衣
揚げ又は白身魚の天ぷら様食品が得られた。Thin slices of pork or white fish (kiss, mackerel, etc.) 3O1 are sprinkled with egg liquid, and the above baking batter composition (c) si
A sample was baked in an open toaster in the same manner as in Example 1 using the double dipping method, in which the sample was coated with egg liquid and coated with Baking Batter Composition (c) 82. A fried pork batter or white fish tempura-like food with good texture was obtained.
特許出願人 味の索株式会社Patent applicant: Ajinosaku Co., Ltd.
Claims (1)
必要に応じて結合剤、調味料、香辛料、膨化剤及び改質
剤の中から選ばれた１種以上を含有することを特徴とす
るベーキング用人ぷら衣組成物。 ２、油脂が０〜７０重量−の粉末油脂及び／又は固型脂
並びに０〜１５重量％の液体油から成ることを特徴とす
る特許請求の範囲第１項記載のベー用天グ用天ぷら衣組
成物。 ３澱粉類が小麦粉、米粉、とうもろこし澱粉、馬鈴薯澱
粉、α化澱粉、改質澱粉及び山芋粉の中から選ばれた１
種以上であることを特徴とする特許請求の範囲第１項記
載のベーキング用人ぷら衣組成物。 ４結合剤が粉末全卵、粉；ｆ卵白、粉末卵黄、大豆蛋白
、ゼラチン、カゼインの中から選ばれた１棟以上の蛋白
質及び／又は多糖類であることを特徴とする特許請求の
範囲第１項記載のベーキング用人ぷら衣組成物。 ５、納会剤５〜２０重量％を含有することを特徴とする
特許請求の範囲第１項記載のベーキング用人ぷら衣組成
物。 ６、粉末油脂５〜７０重量％、澱粉質３０〜９５重量％
並びに必要に応じて結合剤、調味料、香辛料、膨化剤及
び改質剤の中から選ばれた１種以上を混合し又は造粒す
ることを特徴とするベーキング用人ぷら衣組成物の製造
法。 ７、油脂５〜７０Ｍ量チ、澱粉質３０〜９５重量係並び
に必要に応じて結合剤、調味料、香辛料、膨化剤及び改
質剤の中から選ばれた１種以上を含有するベーキング用
人ぷら衣組成物の製造において、１５重重量風下の液体
油及び／又は７０重ｔ％以下の予め加熱溶融した固型脂
をその他の原料に添加吸着させるか又は該液体油及び／
又は固型脂をその他の原料の一部に予め添加吸着させた
後残りのその他の原料を添加混合することを特徴とする
ベーキング用人ぷら衣組成物の製造法。[Claims] 5 to 70% by weight of fats and oils, 30 to 95% by weight of starches, and, if necessary, one or more binders, seasonings, spices, leavening agents, and modifiers. A baking batter composition comprising: 2. The tempura batter for baking bread according to claim 1, wherein the fat and oil is comprised of 0 to 70% by weight of powdered fat and/or solid fat and 0 to 15% by weight of liquid oil. Composition. 3 Starches selected from wheat flour, rice flour, corn starch, potato starch, pregelatinized starch, modified starch, and yam flour 1
The baking batter composition according to claim 1, characterized in that it contains more than seeds. (4) The binder is one or more proteins and/or polysaccharides selected from powdered whole egg, powder; egg white, powdered egg yolk, soybean protein, gelatin, and casein. The baking batter composition according to item 1. 5. The baking batter composition according to claim 1, which contains 5 to 20% by weight of a baking agent. 6. Powdered oil 5-70% by weight, starch 30-95% by weight
and, if necessary, mixing or granulating one or more selected from binders, seasonings, spices, leavening agents, and modifiers. 7. Baking paste containing 5 to 70 M of oil and fat, 30 to 95 M of starch, and, if necessary, one or more selected from binders, seasonings, spices, leavening agents, and modifiers. In the production of a coating composition, 15% by weight of liquid oil and/or 70% by weight or less of previously heated and melted solid fat is added to and adsorbed to other raw materials, or the liquid oil and/or
Alternatively, a method for producing a pastry coating composition for baking, which comprises adding and adsorbing solid fat to a part of other raw materials in advance, and then adding and mixing the remaining other raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56163899A JPS5867155A (en) | 1981-10-14 | 1981-10-14 | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56163899A JPS5867155A (en) | 1981-10-14 | 1981-10-14 | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS5867155A true JPS5867155A (en) | 1983-04-21 |
Family
ID=15782925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56163899A Pending JPS5867155A (en) | 1981-10-14 | 1981-10-14 | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5867155A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPS6214756A (en) * | 1985-07-15 | 1987-01-23 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPS62143663A (en) * | 1985-12-17 | 1987-06-26 | Nippon Shokuhin Kako Kk | Coating ingredient for fried food |
| JPS62195259A (en) * | 1986-02-21 | 1987-08-28 | Nippon Shokuhin Kako Kk | Coating material for frying |
| JPH06253762A (en) * | 1993-02-26 | 1994-09-13 | Nisshin Oil Mills Ltd:The | Seasoning composition and coatless fried food using same |
| JPH0767565A (en) * | 1993-08-30 | 1995-03-14 | Nisshin Oil Mills Ltd:The | Coating material for fried food and production of fried food using the same |
| WO2008139899A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| WO2008139900A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| JP2014023499A (en) * | 2012-07-30 | 2014-02-06 | Kikkoman Corp | Batter composition for fried shape food product and material setting for daily dish |
| WO2019129927A1 (en) * | 2017-12-29 | 2019-07-04 | Myllyn Paras Finland Oy | Food fat component in breading of oven-baked preparation, and production method of such breading and preparation |
-
1981
- 1981-10-14 JP JP56163899A patent/JPS5867155A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPH0521542B2 (en) * | 1985-06-11 | 1993-03-24 | Japan Maize Prod | |
| JPS6214756A (en) * | 1985-07-15 | 1987-01-23 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPH0517823B2 (en) * | 1985-07-15 | 1993-03-10 | Japan Maize Prod | |
| JPS62143663A (en) * | 1985-12-17 | 1987-06-26 | Nippon Shokuhin Kako Kk | Coating ingredient for fried food |
| JPS62195259A (en) * | 1986-02-21 | 1987-08-28 | Nippon Shokuhin Kako Kk | Coating material for frying |
| JPH06253762A (en) * | 1993-02-26 | 1994-09-13 | Nisshin Oil Mills Ltd:The | Seasoning composition and coatless fried food using same |
| JPH0767565A (en) * | 1993-08-30 | 1995-03-14 | Nisshin Oil Mills Ltd:The | Coating material for fried food and production of fried food using the same |
| WO2008139899A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| WO2008139900A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| JPWO2008139900A1 (en) * | 2007-04-27 | 2010-07-29 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
| JPWO2008139899A1 (en) * | 2007-04-27 | 2010-07-29 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
| JP5172830B2 (en) * | 2007-04-27 | 2013-03-27 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
| JP2014023499A (en) * | 2012-07-30 | 2014-02-06 | Kikkoman Corp | Batter composition for fried shape food product and material setting for daily dish |
| WO2019129927A1 (en) * | 2017-12-29 | 2019-07-04 | Myllyn Paras Finland Oy | Food fat component in breading of oven-baked preparation, and production method of such breading and preparation |
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