JPS62205752A - Production of fried japanese cracker having flavor of cuttlefish and lobster - Google Patents
Production of fried japanese cracker having flavor of cuttlefish and lobsterInfo
- Publication number
- JPS62205752A JPS62205752A JP61049449A JP4944986A JPS62205752A JP S62205752 A JPS62205752 A JP S62205752A JP 61049449 A JP61049449 A JP 61049449A JP 4944986 A JP4944986 A JP 4944986A JP S62205752 A JPS62205752 A JP S62205752A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- crackers
- cuttlefish
- lobster
- flour
- 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
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 241000238371 Sepiidae Species 0.000 title abstract 6
- 241000238565 lobster Species 0.000 title abstract 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 241000238366 Cephalopoda Species 0.000 claims description 33
- 235000019685 rice crackers Nutrition 0.000 claims description 31
- 241000238557 Decapoda Species 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 15
- 239000002075 main ingredient Substances 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 abstract description 9
- 230000003647 oxidation Effects 0.000 abstract description 8
- 238000007254 oxidation reaction Methods 0.000 abstract description 8
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 235000014103 egg white Nutrition 0.000 abstract description 3
- 210000000969 egg white Anatomy 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 229920002261 Corn starch Polymers 0.000 abstract description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract description 2
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
- 239000008120 corn starch Substances 0.000 abstract description 2
- 239000000600 sorbitol Substances 0.000 abstract description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 235000012813 breadcrumbs Nutrition 0.000 abstract 1
- 230000001590 oxidative effect Effects 0.000 abstract 1
- 235000012495 crackers Nutrition 0.000 description 16
- 239000003921 oil Substances 0.000 description 11
- 239000004615 ingredient Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000001511 capsicum annuum Substances 0.000 description 2
- 235000019503 curry powder Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000756998 Alismatales Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- -1 calope germ Chemical compound 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
産呈上立坦■立互
本発明は、揚せんべいの製造方法に関し、特に、イカと
エビの風味を有する揚せんべいの製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried rice crackers, and particularly to a method for producing fried rice crackers having squid and shrimp flavors.
且米立玖肯
従来から揚せんべいは各種知られているが、その代表的
なものは、油の劣化を防ぐ酸化防止効果を有するイカを
主材料とした湯せんべいである。Various types of fried rice crackers have been known for a long time, but the most representative one is hot water crackers, which are made mainly from squid, which has an antioxidant effect that prevents the deterioration of oil.
しかし、近年の嗜好の多様化に対応するため、イカ以外
の風味を有する陽せんべいの開発が活発化してきており
、各種の魚肉や畜肉を主原料とした種々の風味を有する
搗せんべいが開発されている。However, in response to the diversification of tastes in recent years, the development of yō senbei with flavors other than squid has become active, and senbei senbei with various flavors using various fish and meat as main ingredients have been developed. ing.
その一つにエビを主材料としたものもあるが、エビは、
理論的には油の酸化を促進するということはいわれてい
ないものの、経験的には、これを油揚げすると酸化が早
く、保存性が悪いことが知られている。このため、エビ
の風味を有するせんべいは従来から各種知られているが
、陽せんべいとしては、保存性の面において難点があり
、保存性において満足できるものは未だ商品化されてい
ない。One of them is shrimp as the main ingredient;
Although it is not theoretically said that it promotes the oxidation of oil, it is empirically known that frying it oxidizes quickly and has poor storage stability. For this reason, various shrimp-flavored rice crackers have been known for a long time, but as positive rice crackers, they have a drawback in terms of shelf life, and no product with satisfactory shelf life has yet been commercialized.
この難点を解消するとともに、新しい風味を有する揚せ
んべいを得るために、従来にあっては、エビを主材料と
したせんべいに衣付けするバッター（調味衣液）に、酸
化防止効果があるイカの粉末を混入したり、あるいは、
イカを主材料としたせんべいに衣付けするバッターにエ
ビの粉末を混入することが８式みられている。In order to solve this problem and obtain fried rice crackers with a new flavor, conventionally, the batter (seasoning liquid) used to coat shrimp-based rice crackers has been added to squid, which has an antioxidant effect. Mixing powder or
There have been eight cases where shrimp powder was mixed into the batter used to coat squid-based rice crackers.
八日が ン しようとするり 占
しかしながら、これら従来の試みも、商品としての長期
間の保存に耐える揚せんべいを得る迄には至っていない
。However, these conventional attempts have not led to the creation of fried rice crackers that can withstand long-term storage as a commercial product.
長期間の保存性が得られない理由は、理論的には明確で
はないが、本発明者らは、エビには油の酸化を助長する
性質があり、エビ、あるいはその粉末を主材料とするせ
んべいを直接油揚げしたり、イカあるいはその粉末を主
材料とするせんべいに、エビの粉末を混入したバッター
を塗布した後油揚げした場合には、酸化防止効果のある
イカ、あるいはその粉末を添加しても、その効果が十分
に発揮されないからではないかと１１測した。Although it is not theoretically clear why long-term shelf life cannot be obtained, the present inventors believe that shrimp has the property of promoting oil oxidation, and that shrimp or its powder is the main ingredient. If rice crackers are fried directly, or if rice crackers whose main ingredient is squid or squid powder are coated with batter mixed with shrimp powder and then fried, squid or squid powder, which has an antioxidant effect, may be added. 11 also speculated that this may be because the effect is not fully demonstrated.
本発明は、このような観点に立脚してなされたもので、
保存性に謄れた、イカとエビの風味を存する揚せんべい
の製造方法を提供することを目的とする。The present invention was made based on this viewpoint, and
The purpose is to provide a method for producing fried rice crackers that have the flavor of squid and shrimp and have excellent shelf life.
−、占をダンするための−
イカを主材料としたせんべいを、バッターで衣付けした
後油揚げして揚せんべいとなし、この揚せんべいの表面
にエビの粉末を含んだ調味料を、例えばふりかけ等の手
段によって、付着させるものである。- To improve fortune-telling - Rice crackers made mainly of squid are coated with batter and then fried to make fried rice crackers, and seasonings containing shrimp powder are sprinkled on the surface of the fried rice crackers, for example. It is attached by means such as.
詐二−二世
酸化防止効果のあるイカを主材料とするイカせんべいを
油揚げする一方、エビについては油揚げが終了した後、
揚せんべいの表面にその粉末を付着させるので、油の酸
化が助長されず保存性が向上するとともに、イカとエビ
の風味を有する湯せんべいとなる。While the squid crackers, which are made mainly from squid, which has an antioxidant effect, are deep-fried, the shrimp are fried after being fried.
Since the powder is attached to the surface of the fried rice crackers, oxidation of the oil is not promoted, the shelf life is improved, and the hot water crackers have the flavor of squid and shrimp.
去−」Ｌ−四
以下、本発明の好適な実施例を添付図面に基づいて詳細
に説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings.
まず、イカを主材料としたせんべいの製造工程について
説明する。材料としては、イカの粉末１１．５ｋｒ、ア
ラレ６ｋｇ、パン扮８ｋｔ、プフチン粉３ｋｇ、つなぎ
材として小麦粉１２．５ｋｇを用いる。そして、これら
に適量の水を加えて、水分をほぼ１０％に調整したうえ
、公知の撹拌混合機に入れてＩＮ拌混合し、はぼ顆粒状
のせんべい種を作る。First, we will explain the manufacturing process for rice crackers that use squid as the main ingredient. The materials used are 11.5kr of squid powder, 6kg of arale, 8kt of bread, 3kg of puchin flour, and 12.5kg of wheat flour as a binder. Then, an appropriate amount of water is added to these to adjust the moisture content to approximately 10%, and then the mixture is placed in a known stirring mixer and mixed by stirring to form granulated rice crackers.
このせんべい種の所定量を、はぼ１８０℃に加熱された
イカ形の雌型に入れ、次いで、はぼ１９０℃から２００
℃に加熱された同形の雄型で押圧して焼成することによ
り、第１図に示したイカせんべい１ができる。A predetermined amount of these rice crackers was placed in a squid-shaped female mold heated to 180°C, and then heated to 190°C to 200°C.
The squid crackers 1 shown in FIG. 1 are produced by pressing and baking with a male mold of the same shape heated to .degree.
次に、このイカせんべいｌにバッターを付けるのである
が、その材料としては、小麦粉２５に＋ｒ。Next, we will add batter to this squid cracker, and the ingredients are 25% flour + r.
コーンスターチ２ｋｇ、塩１．５ｋｇ、カレー粉１２０
ｇ、赤青辛子６００ ｇ、パプリカ粉５００ｇ、天然甘
味料１５０ｇ、グルタミン酸ソーダ４００ｇ、乾燥卵白
、カロープジャーム、レシチンを５：１０１１の割合で
で混合した改良剤２．５ｋｇを用いる。2kg cornstarch, 1.5kg salt, 120g curry powder
g, 600 g of red and green mustard, 500 g of paprika powder, 150 g of natural sweetener, 400 g of sodium glutamate, dried egg white, calope germ, and lecithin were mixed in a ratio of 5:1011 to use 2.5 kg of an improving agent.
前記改良剤は、乾燥卵白の油揚げの際によく膨張し、熱
の吸収もよ（、しかも油の吸収が少ないという特性と、
カロープジャームの澱粉の老化を防ぎ、イカせんべいに
衣が万遍な（付くという特性と、レシチンの衣の口当り
をよくするという特性を、それぞれ十分に発揮させ、好
適な陽せんべいを得るために使用するものである。そし
て、前記各材料に水を適量加えて混練することにより、
液状のバッターができあがる。The improver has the characteristics of expanding well when frying dried egg whites and absorbing heat (and absorbing less oil).
In order to prevent the starch of calop germ from aging, to make full use of the characteristics of making the coating evenly stick to the squid crackers, and of lecithin to improve the texture of the coating, and to obtain a suitable sun cracker. By adding an appropriate amount of water to each of the above ingredients and kneading,
A liquid batter will be created.
このバッターを収容した塗布装置内に、イカせんべい１
を投入して、イカせんべい１の表面にバッターをほぼ均
一な厚みに塗布し、衣２を付ける。1 squid cracker is placed in the applicator containing this batter.
Spread the batter on the surface of squid crackers 1 to an almost even thickness and coat with batter 2.
そして、バッターで衣付けしたイカせんべい１を、食用
油を収容したフライヤー内へ投入する。この際、油温は
１７０℃程度が好ましく、油揚げの時間は９０秒から１
００秒程度が好ましいものである。Then, the squid crackers 1 coated with batter are put into a fryer containing cooking oil. At this time, the oil temperature is preferably about 170℃, and the frying time is 90 seconds to 1 hour.
About 00 seconds is preferable.
続いて、前述のようにして油揚げしたイカせんべい３（
第２図参照）の品温がなるべく下がらないうちに、その
表面に調味料４をふりかける。この調味料４の材料とし
ては、フリーズドライ製法による有頭エビの粉末３００
ｇ、ソルビットの粉末８０ｇ、焼塩２００ｇ、ステビ
オサイド０．８ｇ。Next, fried squid rice crackers 3 as described above (
Sprinkle seasoning 4 on the surface of the food (see Figure 2) before its temperature drops as much as possible. The ingredients for seasoning 4 include 300 ml of powdered shrimp with freeze-dried heads.
g, sorbitol powder 80g, roasted salt 200g, stevioside 0.8g.
ＭＳｏｌｏｏｇ、レッドペラパー５０ｇ、ＷＭＰ４ｇ、
パプリカ粉１００８、カレー粉１０ｇ、ＣＭＬＯＯｇを
用いる。これら各材料を均一に混合したうえ、適宜量を
前記油揚げしたイカせんべい３の表面にふりかけて、第
３回に示した揚せんべい５が完成するものである。なお
、品温が下がらないうちに調味料４をふりかけたほうが
、油揚げしたイカせんべい３に対する付着が良好である
。MSoloog, Red Peraper 50g, WMP4g,
Use paprika powder 1008, curry powder 10g, and CMLOOg. After uniformly mixing these ingredients, an appropriate amount is sprinkled on the surface of the fried squid crackers 3 to complete the fried rice crackers 5 shown in the third article. It should be noted that if the seasoning 4 is sprinkled before the product temperature drops, the adhesion to the fried squid crackers 3 will be better.
上述のようにして製造した揚せんべい５は、イカとエビ
の風味を有し、食感もよかった。第４図は、本実施例の
揚せんべい５と、本実施例では調味料に配合してふりか
けたフリーズドライ製法による有頭エビの粉末３００ｇ
を、バッターに配合して製造した点が相違する従来の揚
せんべい（図示せず）とを比較した、油の酸化度合に関
する貯蔵試験を広島県立食品工業技術センターで行った
結果を示すものである。この比較試験によって、本実施
例の揚せんべい５は油の酸化が遅く、保存性において、
格段に勝れていることが理解できる。Fried rice crackers 5 produced as described above had squid and shrimp flavors and had a good texture. Figure 4 shows fried rice crackers 5 of this example and 300 g of shrimp powder with heads prepared by the freeze-drying method mixed with seasoning and sprinkled in this example.
This figure shows the results of a storage test conducted at the Hiroshima Prefectural Food Industry Technology Center regarding the degree of oxidation of oil, comparing it with a conventional fried rice cracker (not shown), which differs in that it is manufactured by blending it into the batter. . This comparative test showed that the fried rice crackers 5 of this example had slow oil oxidation and had a good shelf life.
I can understand that you are winning by a large margin.
なお、本発明が上述した実施例に限定されないことはも
ちろんであり、その技術思想を逸脱しない範囲で多くの
改変が可能である。It goes without saying that the present invention is not limited to the embodiments described above, and many modifications can be made without departing from the technical idea thereof.
カーー来
以上説明したところで明らかなように、本発明によれば
、油の酸化が遅く保存性に勝れるほか、イカとエビの風
味、特に、エビの風味がふりかけた調味料から直接的に
感知されるので、小量のエビの粉末を用いても十分にそ
の風味を味わうことができるという効果を奏することが
できる。As is clear from the above explanation, according to the present invention, the oxidation of oil is slow and the preservability is excellent, and the flavor of squid and shrimp, especially the flavor of shrimp, can be directly detected from the sprinkled seasoning. Therefore, even if a small amount of shrimp powder is used, the flavor can be fully enjoyed.
第１図は本発明の好適な実施例により作られたイカせん
べいの概略的な平面図、第２図は同じく油揚げしたイカ
せんべいの概略的な断面図、第３図は同じく完成した陽
せんべいの概略的な平面図、第４図は油の酸化度合に関
し、本実施例の揚せんべいを従来例と比較した貯Ｗａ試
験の結果を示す表である。
１・・・イカせんべい ２・・・衣３・・・油を易
したイカせんべい
４・・・調味料 ５・・・揚せんべい第１尺
第４図
舞−一フ目巳；、づ≧１〒−６０−Ｃの８百ＰＱ“手
植 争甫 正 書（自発）
昭和６１年４月２日FIG. 1 is a schematic plan view of squid crackers made according to a preferred embodiment of the present invention, FIG. 2 is a schematic cross-sectional view of fried squid crackers, and FIG. The schematic plan view and FIG. 4 are a table showing the results of a storage Wa test comparing the fried rice crackers of this example with the conventional example regarding the degree of oxidation of oil. 1...Squid crackers 2...Battered 3...Squid crackers coated with oil 4...Seasonings 5...Fried rice crackers 1st shaku 4th figure dance - 1st fumemi;,zu≧1 800 PQ “Hand” of 〒-60-C
Sekho Seisho (self-motivated) April 2, 1986
Claims (1)
後油揚げして揚せんべいとなし、この揚せんべいの表面
にエビの粉末を含んだ調味料を付着させることを特徴と
するイカとエビの風味を有する揚せんべいの製造方法。A squid and shrimp flavor characterized by making rice crackers whose main ingredient is squid, battering them with batter and then frying them in oil to make fried rice crackers, and then coating the surface of the fried rice crackers with a seasoning containing shrimp powder. A method for producing fried rice crackers having.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049449A JPH06101979B2 (en) | 1986-03-06 | 1986-03-06 | Process for producing fried rice crackers with squid and shrimp flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61049449A JPH06101979B2 (en) | 1986-03-06 | 1986-03-06 | Process for producing fried rice crackers with squid and shrimp flavor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62205752A true JPS62205752A (en) | 1987-09-10 |
| JPH06101979B2 JPH06101979B2 (en) | 1994-12-14 |
Family
ID=12831446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61049449A Expired - Lifetime JPH06101979B2 (en) | 1986-03-06 | 1986-03-06 | Process for producing fried rice crackers with squid and shrimp flavor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06101979B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196213A (en) * | 1995-01-25 | 1996-08-06 | Sanko:Kk | Rice cake |
| EP1297752A1 (en) * | 2001-09-28 | 2003-04-02 | Kao Corporation | Production method for fried foods |
| JP2011254811A (en) * | 2010-05-14 | 2011-12-22 | Minakawa Shoten:Kk | Snack composed of ingredient material and porous edible material, and method for producing the same |
| CN104996982A (en) * | 2014-09-19 | 2015-10-28 | 宦银琴 | Oil-fried flavored pleurotus eryngii manufacturing method |
-
1986
- 1986-03-06 JP JP61049449A patent/JPH06101979B2/en not_active Expired - Lifetime
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08196213A (en) * | 1995-01-25 | 1996-08-06 | Sanko:Kk | Rice cake |
| EP1297752A1 (en) * | 2001-09-28 | 2003-04-02 | Kao Corporation | Production method for fried foods |
| JP2011254811A (en) * | 2010-05-14 | 2011-12-22 | Minakawa Shoten:Kk | Snack composed of ingredient material and porous edible material, and method for producing the same |
| CN104996982A (en) * | 2014-09-19 | 2015-10-28 | 宦银琴 | Oil-fried flavored pleurotus eryngii manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06101979B2 (en) | 1994-12-14 |
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| EXPY | Cancellation because of completion of term |