WO2018151244A1 - パン粉、パン粉ミックス及び振出し用パン粉類の収容体 - Google Patents
パン粉、パン粉ミックス及び振出し用パン粉類の収容体 Download PDFInfo
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- WO2018151244A1 WO2018151244A1 PCT/JP2018/005395 JP2018005395W WO2018151244A1 WO 2018151244 A1 WO2018151244 A1 WO 2018151244A1 JP 2018005395 W JP2018005395 W JP 2018005395W WO 2018151244 A1 WO2018151244 A1 WO 2018151244A1
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- Prior art keywords
- bread
- bread crumbs
- crumbs
- container
- crumb
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47G—HOUSEHOLD OR TABLE EQUIPMENT
- A47G19/00—Table service
- A47G19/24—Shakers for salt, pepper, sugar, or the like
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention contains bread crumbs used as a material for clothing in bread crumb-added heat-cooked foods such as tonkatsu, bread crumb mixes containing the bread crumbs, and bread crumbs or bread crumb mixes as contents, and the contents are shaken out. It is related with the container of breadcrumbs for shakeout which can be used.
- Breaded and cooked foods using livestock meat, seafood, etc. are usually first sprinkled with wheat flour (dusting) against raw food materials such as livestock meat (eg, pork, beef, chicken) and seafood (eg, horse mackerel, salmon). Then, it is generally produced by dipping in a liquid egg or batter liquid and then cooking by heating such as baking or oil frying with bread crumbs.
- wheat flour dusting
- raw food materials such as livestock meat (eg, pork, beef, chicken) and seafood (eg, horse mackerel, salmon).
- livestock meat eg, pork, beef, chicken
- seafood eg, horse mackerel, salmon
- Patent Document 1 discloses a bread crumb mix in which bread crumbs and at least one selected from glue, pregelatinized starch, dried egg white, and dried whole eggs are blended.
- the bread crumb mix described in Patent Document 1 is simply a mixture of bread crumbs and other components, each component separates during storage, and a sufficient amount cannot be adhered to the food material. was there.
- Patent Document 1 As described in Patent Document 1, as an improved technique for bread crumbs having an adhesion function to food materials, Patent Document 2 is blended with dried bread crumbs and pregelatinized starch and / or powdered proteins and thickening polysaccharides. A bread crumb mix is disclosed, and Patent Document 3 discloses a processed bread crumb in which starch, protein, saccharides and the like are attached to the surface of raw bread crumb. Regarding the size of the bread crumbs, both Patent Documents 2 and 3 are not particularly limited and can be arbitrarily selected, and the average particle diameter of the bread crumbs (central cumulative value by microtrack FSA measurement) is 100 ⁇ m to 7 mm. In particular, it is described that 200 ⁇ m to 5 mm is preferable.
- Patent Document 4 discloses that an average grain size is 1.2 to 1.8 mm and an average grain size is less than 0.7 mm in order to obtain a bread crumb-added heat-cooked food having a good appearance and a crisp texture. And the use of bread crumbs in which the proportion of the fraction with an average particle size of more than 2.4 mm is less than 5% by weight, respectively. Further, in Patent Document 5, as a method for producing a ham cutlet or sausage cutlet that is hard to peel off when oiled and has a good texture, dusting is applied to the ham or sausage, and the crumb is applied after the dressing liquid is adhered.
- the bread crumbs that pass through a 2-mesh sieve and remain on the 40-mesh sieve are 90% by weight or more and on the 8-mesh sieve Is used to use bread crumbs having a particle size of 20% by weight or more (corresponding to a particle size of about 2.2 mm or more).
- JP 55-150870 A Japanese Patent No. 5417281 European Patent No. 1186243 European Patent Application No. 0273475 JP-A-7-184598
- An object of the present invention is to provide a container for bread crumbs, bread crumb mixes, and bread crumbs for dispensing, which can easily produce high-quality bread crumb-added heat-cooked foods having good appearance and texture.
- the present inventor accommodates bread crumbs having a specific particle size distribution and bulk density or a bread crumb mix containing the bread crumbs in a dispensing container having a dispensing hole. It was found that an appropriate amount of bread crumbs or bread crumb mix can be surely adhered to the food material by swinging out the bread crumbs or bread crumb mix from the food material and attaching it to the food material.
- the present invention has been made on the basis of the above knowledge, and the particle size distribution in which the fraction of the particle size of 2.36 mm or more is 8 to 21% by mass and the fraction of the particle size of 1.18 mm or less is 45% by mass or less.
- Bread crumb having a bulk density of 270 to 600 ml / 100 g.
- this invention is a bread crumb mix containing the bread crumbs of the said invention, and 1 or more types selected from the group which consists of a protein raw material and a thickener.
- this invention is a foodstuff with a bread crumb which the bread crumbs or bread crumb mix of the said this invention adhered to the surface of the foodstuff raw material.
- the present invention also includes the bread crumbs or bread crumbs of the present invention, and a dispensing container having a dispensing hole for containing the bread crumbs or bread crumbs containing the bread crumbs and for dispensing the bread crumbs to the outside. And a breadcrumb container for dispensing, wherein the dispensing hole has a maximum delivery length of 10 to 55 mm.
- FIG.1 (a) is a typical longitudinal cross-sectional view of one Embodiment of the bread crumbs or bread crumb mix container of this invention
- FIG.1 (b) is a typical upper surface of the container shown to Fig.1 (a). It is a figure and is a figure which shows the state in which the swinging hole and spoon insertion hole of the cover body which comprise this container were closed by the open flat cover in detail.
- FIG. 2 is a diagram illustrating a usage state of the container illustrated in FIG. 1.
- the bread crumbs of the present invention are characterized by their particle size distribution and bulk density being in the following specific ranges, respectively. According to the knowledge of the present inventors, the particle size distribution and bulk density of bread crumbs have a great influence on the adhesiveness of bread crumbs to food materials, and thus the appearance and texture of bread crumb-added heat-cooked foods obtained using the bread crumbs. Thus, only when both the particle size distribution and the bulk density are in the following specific ranges, it is possible to easily produce a high-quality bread crumb-added heat-cooked food having a good appearance and texture.
- “easily produced” specifically means that, for example, it is not time-consuming to attach an appropriate amount of bread crumbs to a food material in order to obtain a high-quality bread crumb-added heat-cooked food. That is, as a method of attaching bread crumbs to a food material, conventionally, bread crumbs are spread on a tray and a food material is placed thereon, and the arrangement of the food material is appropriately changed on the bread crumbs, and the bread crumbs are entirely applied to the food material.
- the bread crumbs of the present invention can be applied not only to such a general bread crumbing method but also to a bread crumbing method using a shaker container.
- the particle size distribution of the bread crumbs of the present invention is such that the fraction with a particle size of 2.36 mm or more is 8 to 21% by mass, and the fraction with a particle size of 1.18 mm or less is 45% by mass or less.
- the particle size distribution of the bread crumbs of the present invention is such that the fraction that does not pass through the 7.5 mesh of JIS sieve (that is, remains on the sieve mesh) is 8 to 21% by mass, and 14 mesh of JIS sieve is The fraction that passes through (ie does not remain on the mesh of the sieve) is 45% by weight or less.
- the ratio of the fraction having a particle size of 2.36 mm or more in the bread crumb is out of the range of 8 to 21% by mass, the adhesiveness of the bread crumb to the food material is reduced. May be inferior in appearance and texture.
- the ratio of the fraction having a particle size of 1.18 mm or less in bread crumbs exceeds 45% by mass, the uniform adhesiveness of the garments, the sword stand, especially the appearance of the crumb-added heat-cooked food obtained by using this Is not sufficient, and there is a possibility that a preferable appearance like a so-called fly may not be obtained.
- a more preferable particle size distribution of the bread crumbs is that the fraction having a particle size of 2.36 mm or more is 10 to 18% by mass, and the fraction having a particle size of 1.18 mm or less is 22 to 43% by mass.
- the particle size distribution of bread crumbs is measured by the following method.
- the bread crumbs remaining on the 7.5 mesh sieve after the end of such vibration operation are defined as “a fraction having a particle size of 2.36 mm or more”, and the mass ratio of the fraction to the entire bread crumbs is calculated.
- the bread crumbs that have passed through the lower sieve mesh (14 mesh) are defined as “fraction having a particle size of 1.18 mm or less”, and the mass ratio of the fraction to the entire bread crumbs is calculated.
- the average particle size of the bread crumbs of the present invention is not particularly limited on the assumption that the particle size distribution is in the specific range, but is preferably 100 ⁇ m to 7 mm, more preferably 200 ⁇ m to 5 mm.
- the average particle diameter here means the average diameter calculated by sieving stepwise.
- the bulk density of the bread crumbs of the present invention is 270 to 600 ml / 100 g. As is apparent from the bulk density measurement method described below, this means that the volume of the bread crumb in a state where 100 g of bread crumb is filled in a 1000 mL capacity graduated cylinder without load is 270 to 600 ml. If the bulk density of the bread crumb is less than 270 ml / 100 g, the adhesion of the bread crumb to the food material decreases, and the texture of the bread crumb becomes too hard. If the bulk density of the bread crumb exceeds 600 ml / 100 g, the bread crumb Is easily peeled off after adhering to the food material, and the texture of the bread crumb becomes too soft.
- the bread crumb-added heat-cooked food obtained using this may be inferior in appearance and texture, particularly with respect to the appearance of the clothing, the uniform adhesion of the clothing, the sword standing is insufficient, There is a possibility that a preferable appearance like a so-called fly may not be obtained.
- the bulk density of the bread crumb is preferably 350 to 590 ml / 100 g, more preferably 450 to 580 ml / 100 g.
- ⁇ Method for measuring bulk density Place a commercially available 1000 mL graduated cylinder with an open top (for example, manufactured by Nihon Keiki Kogyo Co., Ltd.) horizontally, and gently add 100 g of crumbs from the upper opening of the graduated cylinder. The upper opening is closed with a lid, and in this state, the graduated cylinder is gently turned upside down twice and then allowed to stand to form a “crumb pile” in which a large number of crumbs are stacked in the graduated cylinder.
- the bread crumbs of the present invention can basically be produced according to a known dry bread crumb production method such as a straight dough method or a medium seed dough method. That is, dry bread crumbs produced according to a conventional method are sieved into a plurality of fractions according to a conventional method, and the plurality of fractions are mixed as appropriate, and the particle size distribution and bulk density of the mixture fall within the specific ranges, respectively. By adjusting in this way, the bread crumbs of the present invention can be produced.
- the method for producing dry bread crumbs applicable to the present invention typically comprises a primary fermentation, (division), (rounding), secondary fermentation, with respect to a dough prepared by adding water to a mixture of bread ingredients.
- a primary fermentation (division), (rounding), secondary fermentation, with respect to a dough prepared by adding water to a mixture of bread ingredients.
- Each step of molding, (molding), (final fermentation), and baking is performed to obtain bread, and the bread is cooled and crushed, and then the raw bread crumb obtained is dried (the step of parenthesis is omitted) Sometimes).
- fermentation processes such as primary fermentation and secondary fermentation can be omitted, and can be replaced with a process of expanding using a swelling agent in the state of the dough or in the baking stage.
- the baking method of the dough includes a roasting type, an electrode type, etc., but any type of bread crumbs can be used in the present invention, and mixed bread crumbs obtained by mixing bread crumbs obtained by each method in an arbitrary ratio may be used.
- the raw material for bread that is, the raw material for bread crumbs, basically, those that can be used for this kind of bread crumbs can be used without particular limitation.
- Typical bread crumb ingredients are mainly wheat flour such as light wheat flour, medium wheat flour, semi-strong wheat flour, strong wheat flour, durum flour, and yeast, yeast food, sugar, starch, salt, gluten, soybean flour, emulsifier , Thickeners, shortenings, pigments, pH adjusters and the like.
- the bread crumbs of the present invention have a moisture value of 6 to 14%, particularly 7 to 13%, from the viewpoint of the balance between adhesion to food materials and the texture of bread crumb-added heat-cooked foods obtained using the bread crumbs. It is preferable. If the moisture value of the bread crumb is too low, the food texture of the bread crumb-added heat-cooked food may be hardened, and if the moisture value of the bread crumb is too high, the adhesion of the bread crumb to the food material may be reduced.
- the moisture value of bread crumbs can be adjusted, for example, by appropriately adjusting the drying conditions of raw bread crumbs in the method for producing dried bread crumbs.
- moisture value means a mass reduction rate of a sample (bread crumb or bread crumb mix) that is generated by heating and drying under a specified condition. For example, when 3 g of a sample is dried by heating at 105 ° C. for 3 hours, the weight of the reduced weight can be measured as a percentage with respect to the weight of the sample (3 g) before drying.
- the present invention includes a bread crumb mix containing the bread crumbs of the present invention described above (hereinafter also referred to as “specific bread crumbs”).
- This bread crumb mix of the present invention further contains at least one selected from the group consisting of a protein material and a thickener in addition to the specific bread crumbs.
- Specified bread crumbs have high adhesion to food ingredients, and can be easily applied directly to food ingredients without any preparatory operations such as dusting or immersion in liquid eggs or batter liquids. It is possible to easily produce high-quality bread crumb-added heat-cooked food that is difficult to peel off from the food material before and after cooking such as oil butter, and has a good appearance and texture.
- the bread crumb mix of the invention is further improved in adherence to food materials than the specific bread crumb.
- the bread crumb mix of the present invention will be described.
- the content of the specific bread crumbs in the bread crumb of the present invention is preferably 70 to 99% by weight, more preferably 75 to 95% by weight, based on the total weight of the mix. If the specific breadcrumb content is too low in the breadcrumb mix, it is not meaningful to use the specific breadcrumb. If the specific breadcrumb content is too high, the content of other ingredients such as protein ingredients and thickeners will be relatively low. Since it falls, there exists a possibility that it may not change substantially from the single use of specific bread crumbs.
- Examples of the protein material used in the bread crumb mix of the present invention include wheat proteins such as gluten, gliadin, and glutenin; egg proteins such as whole egg, egg white, and egg yolk; milk proteins such as skim milk powder and whey protein; soy protein, gelatin and the like These can be used alone or in combination of two or more.
- wheat protein and egg protein are particularly preferable, and gluten and dried egg white are particularly preferable.
- Examples of the thickener used in the bread crumb mix of the present invention include pregelatinized starch, processed starch, glucomannan, agar, curdlan, sodium alginate, carrageenan, gellan gum, xanthan gum, pectin, gelatin and the like. Species can be used alone or in combination of two or more. Among these thickeners, pregelatinized starch and glucomannan are particularly preferable.
- the content of the protein material and the thickener in the bread crumb mix of the present invention is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, based on the total mass of the mix. If the content of the protein material and the thickener is too small in the bread crumb mix, it is not meaningful to use them. If the content is too large, the texture of the bread crumb-added heat cooked food obtained using the bread crumb mix May become hard.
- the content ratio of the two is preferably 90: 1 to 1: 3, more preferably 20: 1 to 1: 2 as the protein material: thickener. .
- the bread crumb mix of the present invention contains components other than the above components (specific bread crumbs, protein material, thickener) within the range that does not harm the appearance and texture of the bread crumb-added heat-cooked food obtained using the bread crumb mix
- components other than the above components for example, seasonings, emulsifiers, fats and oils, sweeteners, salt, spices, pigments, enzymes, fragrances, and the like can be mentioned.
- seasonings, emulsifiers, fats and oils, sweeteners, salt, spices, pigments, enzymes, fragrances, and the like can be mentioned.
- One or more kinds may be appropriately selected.
- the content of these other components is preferably 20% by mass or less based on the total mass of the bread crumb mix.
- the bread crumb mix of this invention can be manufactured by mixing various raw materials, such as a specific bread crumb, and is a powder form under normal temperature normal pressure.
- the bread crumb mix of the present invention preferably has a moisture value of 6 to 14%, particularly 7 to 13%. Since the moisture value of the bread crumb mix is basically the same as the moisture value of the bread crumbs contained therein, in order to achieve the moisture value of 6 to 14% of the bread crumb mix, the moisture value is usually 6 to 14%. Can be used.
- Both the bread crumbs and bread crumb mix of the present invention are prepared by performing a known preliminary operation using raw flour, liquid egg, batter liquid, etc. on a raw food material, and then attaching the food material to heat cooking. Although it can also be used for the method, it can also be used for a simpler cooking method in which it is directly attached to a raw food material and cooked by heating without such preliminary operation.
- the bread crumbs and bread crumb mix of the present invention both use baked cooking using a relatively small amount of oil and a relatively large amount of oil. It can be used for both fried cooking and can also be used for non-fry cooking using an oven or the like.
- Baking cooking with a small amount of oil for example, after directly attaching the bread crumbs or bread crumb mix of the present invention to a raw food material, it is preferably 50 ml or less for a small amount of oil, specifically 100 g of food material. More preferably, it can be carried out by cooking with a conventional method using a cooking utensil such as a pan, a frying pan, an iron plate, or an oven together with 30 ml or less of oil. Specifically, for example, a small amount of oil is thinly stretched on a cooking utensil, and the food material to which the bread crumb or bread crumb mix of the present invention is attached is cooked on the oil.
- a cooking utensil such as a pan, a frying pan, an iron plate, or an oven together with 30 ml or less of oil.
- fried cooking with a large amount of oil is preferably performed, for example, by directly attaching the bread crumbs or bread crumb mix of the present invention to a raw food material, and then applying this to a large amount of oil, specifically 100 g of food material. It can be carried out by putting it in an oil tank (such as a frying pan) containing oil with a depth of 2 cm or more, more preferably with a depth of 2 to 6 cm, and cooking it by a conventional method.
- an oil tank such as a frying pan
- the food material to which the bread crumbs and bread crumb mixes of the present invention can be applied is not particularly limited.
- livestock such as chicken, pig, cow, sheep, goat, various seafood such as squid, shrimp, and horse mackerel, vegetables, etc.
- the oil used in the oilbrush is not particularly limited as long as it is a general edible oil, and examples thereof include vegetable oils such as rapeseed oil, soybean birch oil, rice oil, sesame oil, and animal oils such as lard. It is done.
- the present invention includes foods with bread crumbs in which the bread crumbs or bread crumbs of the present invention described above are attached to the surface of the food material.
- the foods with bread crumbs of the present invention may be refrigerated or frozen.
- the bread crumbs of the present invention are particularly suitable for use forms in which the particle size distribution and the bulk density are each in the specific range, and the powder is spouted from the spout hole of the spout container and directly attached to the food material.
- the present invention accommodates the bread crumbs or bread crumbs of the present invention and the bread crumbs for dispensing containing the bread crumbs or the bread crumb mix as an invention that takes advantage of the characteristics of the bread crumbs or bread crumb mixes of the present invention
- a container for the bread crumbs for dispensing which includes a dispensing container having a dispensing hole for dispensing the bread crumbs to the outside, is included. “Drawing out” here means that the bread crumbs or bread crumb mix (bread crumbs) is stored in a dispensing container having a dispensing hole, and the bread crumbs are taken out from the dispensing hole by shaking the container.
- the container upper part is directed directly below or obliquely downward, and if necessary, the container is vibrated with a handle or the like. And a method of taking out the bread crumbs which are the contents from the outlet hole little by little.
- FIG. 1 shows a container 1 that is an embodiment of the bread crumbs container of the present invention.
- the container 1 is configured to include breadcrumbs 2 for dispensing and a dispensing container 3 for housing the breadcrumbs 2.
- the bread crumbs 2 as the contents of the dispensing container 3 include the bread crumbs or bread crumbs of the present invention described above.
- the ratio of the bread crumbs or bread crumb mix of the present invention in the total mass of the bread crumbs 2 is not particularly limited, it is preferable that the ratio is larger from the viewpoint of ensuring the effect expected from the container 1 more reliably. 100% by mass, that is, all of the bread crumbs 2 are most preferably the bread crumb or bread crumb mix of the present invention.
- the dispensing container 3 includes a cylindrical self-supporting container body 4 having an upper opening and a lid 5 that closes the upper opening.
- a male screw portion having a thread groove extending in the circumferential direction of the container main body 4 is formed on the outer peripheral surface on the upper side of the container main body 4, and the female screw portion on the inner peripheral surface of the lid 5 is screwed to the male screw portion.
- the lid 5 is detachably fixed to the container body 4.
- the container main body 4 has a single space part without a partition inside, and the breadcrumbs 2 for dispensing are accommodated in this space part.
- the lid 5 has a horizontal top plate portion 50 that covers the upper opening of the container body 4, and the top plate portion 50 is provided with one ejection hole 51 for ejecting the bread crumbs 2 to the outside.
- the outlet hole 51 in the container 1 has an elliptical shape (long elliptical shape) in a plan view as shown in FIG. 1B, and both the outer edge 51a and the inner edge 51b extending in the longitudinal direction are straight lines parallel to each other. is there.
- the top plate portion 50 of the container 1 is further provided with one spoon insertion hole 52.
- the spoon insertion hole 52 has a semicircular shape in a plan view as shown in FIG. 1B, and has an arcuate outer edge 52 a extending along the circumferential direction of the top plate portion 50, and a linear inner edge 52 b.
- a swing hole 51 is arranged on one side in the radial direction of the top plate portion 50, and a spoon insertion hole 52 is arranged on the other side, and more specifically, the top plate portion.
- the angle (center angle) ⁇ between the straight line L1 passing through the center 50c of the 50 and the center 51c of the dispensing hole 51 and the straight line L2 passing through the center 50c and the center 52c of the spoon insertion hole 52 is 180 degrees.
- the top plate portion 50 of the lid 5 is provided with an open flat lid 53 that closes the outlet hole 51 and an open flat lid 54 that closes the spoon insertion hole 52. More specifically, a non-opening / closing part 55 that does not have an opening / closing function and always closes the upper opening of the container body 4 is arranged between the swing hole 51 and the spoon insertion hole 52 in the top plate part 50.
- Each of the open flat lids 53 and 54 is fixed to the non-opening / closing portion 55 at the radially inner end side of the top plate portion 50, and the swing hole 51 or the spoon is inserted around the fixing portion with the non-opening / closing portion 55.
- the upper part of the hole 52 is rotatably installed.
- the rotation mechanism of both the flat lids 53 and 54 is not particularly limited, and a mechanism employed for flattening the lid in this type of dispensing container can be used without any particular limitation. Since the container 1 has the open flat lids 53 and 54, inconveniences such as moisture absorption of the bread crumbs 2 as contents and contamination of foreign matter into the container body 4 are prevented.
- a method for taking out using a spoon can be adopted in addition to the method for taking out from the swing hole 51 as shown in FIG. 2.
- the latter removal method uses a spoon (not shown) provided with a scooping portion at the tip of the handle, inserts the scooping portion of the spoon into the spoon insertion hole 52, and scoops the bread crumbs 2 in the container body 4. It is carried out by picking it up in the department. In this case, when the bread crumbs 2 are piled up on the scooping portion of the spoon in the container body 4 and the scooping portion is pulled up toward the spoon insertion hole 52 in this state, the scooping portion passes through the spoon insertion hole 52.
- a portion of the bread crumbs 2 placed on the scooping portion (a pile of bread crumbs) is brought into contact with the inner edge 52b of the spoon insertion hole 52 by placing the peripheral edge of the scooping bread crumbs 2 on the mounting surface side. Can be scraped off. Therefore, if a measuring spoon in which the volume of the scooping part is set to a predetermined amount is used, a predetermined amount of bread crumbs 2 can be taken out accurately and easily.
- the maximum delivery length W1 (see FIG. 1 (b)) of the outlet hole 51 is 10 to 55 mm, preferably 18 to 40 mm.
- the “maximum delivery length of the ejection hole” is the length of the portion where the delivery length of the ejection hole 51 is maximum in a plan view (viewed from the top surface of the container 1) as shown in FIG. In other words, when one virtual straight line extending in an arbitrary direction through the swing hole 51 is drawn in the plan view, the maximum length of the overlapping portion with the swing hole 51 in the one virtual straight line Is the maximum delivery length W1 of the dispensing hole 51.
- the bread crumbs 2 which are the contents include the bread crumb or bread crumb mix of the present invention in which the particle size distribution and bulk density are in the specific range.
- the appropriate amount of bread crumbs 2 is smoothly shaken out from the dispensing hole 51, and the inconvenience that the crushed bread crumbs 2 are scattered around the food material is effectively suppressed. Can be efficiently attached to food materials.
- the maximum delivery length W1 of the dispensing hole 51 is less than 10 mm, there is a possibility that the amount of the breadcrumbs 2 to be dispensed becomes too small, and the dispensing hole 51 is likely to be clogged with the breadcrumbs 2.
- the maximum delivery length W1 is If it exceeds 55 mm, an excessive amount of bread crumbs 2 may be shaken out simply by shaking the container 1, which is not economical, and a large amount of bread crumbs 2 is scattered around the food material. There is a risk of getting dirty.
- the amount of the bread crumbs 2 that are spouted from the spout hole 51 is used to obtain a high-quality bread crumb-added heat-cooked food with good appearance and texture. If it is an “appropriate amount” with no excess or deficiency, the burden of breading the food material can be reduced, and the bread crumb-added heat-cooked food can be efficiently manufactured.
- the “appropriate amount of bread crumbs” as used herein varies depending on the shape and size of the food material, the type of bread crumb-added heat-cooked food that is the object of manufacture, but the surface area of the food material is about 50 to 500 cm 2 A suitable amount of bread crumbs of about 2 to 30 g is suitable. Further, from the viewpoint of simplicity of bread crumbing operation, it is preferable that an appropriate amount of bread crumbs (for example, about 2 to 30 g of bread crumbs) is achieved by performing the swinging operation of the container 1 about 3 to 10 times. Therefore, in the container 1, the maximum delivery length W1 of the ejection hole 51 is adjusted so that the amount of bread crumbs 2 that are ejected from the ejection hole 51 in one ejection operation is about 0.5 to 10 g. It is preferable.
- the planar view shape of the outlet hole 51 is not limited to an elliptical shape as shown in FIG. 1B, and can be arbitrarily set, for example, a circular shape, a triangular shape, a quadrangular shape, or a pentagonal shape or more. it can. 1 (b), the outer edge 51a and the inner edge 51b extending in the longitudinal direction are both straight lines, but both the side edges 51a and 51b are circular tops. It is a curve extending along the circumferential direction of the plate part 50, and may be convexly curved outward in the radial direction of the top plate part 50.
- the number of the ejection holes 51 included in the container 1 is not limited to one, but may be plural, preferably 1 to 4, and more preferably 1 to 3.
- the total amount of bread crumbs 2 dispensed from each of the plurality of dispensing holes 51 is in the range of about 2 to 8 g as described above.
- the shape of the container 1 is not limited to a cylindrical shape as shown in the figure, and can be arbitrarily set.
- the upper opening has an elliptical shape, a triangular shape, a quadrangular shape or a pentagonal shape or more in a plan view. It may be a self-supporting cylindrical body having a polygonal shape, or may be a self-supporting bag (so-called standing pouch).
- the size of the container 1 (container body 4) is preferably such that it can be grasped with one hand. Specifically, referring to FIG. 1 (a), for example, the height H is 100 to 400 mm and the width (height direction).
- W2 is 50 to 300 mm.
- the volume of the internal space of the container body 4 can be set to about 200 to 3000 mL, for example, in a size that can accommodate about 80 to 500 g of bread crumbs.
- the material of the container body 4 and the lid 5 is not particularly limited as long as it is a material that does not easily change the quality of bread crumbs and is not easily deformed during the swinging operation. For example, plastic, metal, paper, etc. Can be mentioned.
- the swing-out hole 51 and the spoon insertion hole 52 are shifted by 180 degrees with respect to the central angle ⁇ , but the arrangement of the holes 51 and 52 is 90 to 90 with the central angle ⁇ . It can be arbitrarily set within a range of 180 degrees, and the spoon insertion hole 52 may not be provided.
- the flattening mechanism of both holes 51 and 52 is not specifically limited, For example, a form like a fitting lid and a screwed cap may be sufficient, and a form like a slide lid and a flap lid which can be easily opened and closed with one hand may be sufficient.
- Examples 1 to 17 and Comparative Examples 1 to 5 Wheat flour, yeast, yeast food and starch are used as the main raw materials, and these are mixed at a predetermined ratio, and a predetermined amount of water is added to the mixture to knead to obtain a dough.
- primary fermentation is performed according to a conventional method.
- the bread was made by secondary fermentation, molding and baking.
- the obtained bread was crushed and dried to obtain bread crumbs having a moisture value of 10%.
- the plurality of fractions are remixed to produce bread crumbs having the particle size distribution and bulk density shown in Tables 1 and 2 below. did.
- Test Example 1 Spread the bread crumbs to be tested on a tray, place the pork loin (thickness about 1.2cm, about 100g x 1) as raw food material on the bread crumbs, and invert the pork loin upside down several times. Bread crumbs were directly attached to the entire surface. The pork loin with the bread crumbs was put in an oil tank heated to 170 ° C. and cooked for 3 minutes to produce tonkatsu (bread crumb-added cooked food). Ten panelists were asked to evaluate the appearance of tonkatsu immediately after production according to the following evaluation criteria, and to eat the tonkatsu, and the texture at that time was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average score of the 10 panelists' evaluation scores (out of 5).
- Example 5 since Example 5 was the lowest evaluation among the examples in Table 1, the proportion of the fraction having a particle size of 1.18 mm or less was 20 to 45 mass in the range of Examples 6 to 9. It can be seen that about 22% to 43% by weight, particularly within the range of Examples 7 to 8, is preferable.
- the bulk density of bread crumbs is preferably 270 to 600 ml / 100 g which is within the range of Examples 10 to 17, and particularly about 370 to 590 ml / 100 g which is within the range of Examples 12 to 16. It can be seen that, in particular, about 450 to 570 ml / 100 g, which is within the range of Examples 13 to 14, is preferable.
- Example 18 to 29 Other raw materials were appropriately mixed with the bread crumbs (specific bread crumbs) of Example 3 to produce clothing materials made of bread crumbs or bread crumb mixes.
- the other raw materials used are as follows. ⁇ Wheat gluten (Glyco Nutrition Foods "A-Guru G") ⁇ Dried egg white ("dry egg white” made by QP) -Pregelatinized starch (Matsuno Chemical "Matsunoline”) ⁇ Glucomannan (“Supermannan” manufactured by Hadano Shoten Co., Ltd.) Using the clothing material of each example, tonkatsu (bread crumb-added heat-cooked food) was produced in the same manner as in Test Example 1, and the appearance and texture of the tonkatsu were evaluated. The results are shown in Table 3 below as the average score of 10 panelists' evaluation scores (full score of 5).
- Example 3 From the comparison between Example 3 and other examples, adding a protein material and / or a thickener in addition to the specific bread crumb improves the appearance and texture of the bread crumb-added heat-cooked food. It is clear that it is effective in making it happen. It can also be seen that the content of the protein material in the bread crumb mix as the clothing material is particularly preferably about 15 to 30% by mass, which is within the range of Examples 19 to 21. The content of the thickener in the bread crumb mix is presumed to be the same. Further, since Examples 26 to 27 were most highly evaluated, it can be seen that the combined use of the protein material and the thickener is particularly effective.
- Examples 30 to 37 and Comparative Examples 6 to 7 A plastic dispensing container having the same basic configuration as the dispensing container 3 shown in FIG. 1 is prepared, and 120 g of the clothing material (bread crumb mix) of Example 26 is filled in the container as breadcrumbs for dispensing. A bread crumb container was prepared.
- the dispensing container in each container has a cylindrical shape like the dispensing container 3 shown in FIG. 1, has a height H (see FIG. 1 (a)) of 150 mm, and a width W2 (see FIG. 1 (a)) of 80 mm. there were.
- a top plate is provided with a marking on the upper surface of a horizontal, rigid and smooth test stand, holding the test object with a finger, and provided with an outlet hole at a position 10 cm away from the mark immediately above the mark. Support with the part up. In this way, from the state where the container is supported in the air by hand, the upper and lower sides of the container are quickly reversed so that the top plate is opposed to the mark directly below (the swinging operation) is performed once.
- the weight of the garment material is determined as the “swing amount”.
- the average value thereof was taken as the amount of the test object.
- the “easy to swing out” of the container to be tested was evaluated by a sensory test based on the position and amount of the clothing material swung out from the container on the test table.
- the “outing amount” and “ease out” were evaluated according to the following evaluation criteria. The results are shown in Table 4 below.
- the container of each example is within an appropriate range of the amount of clothing material (bread crumb mix) that is the content of the container of each comparative example. Was good. Therefore, it turns out that the container of each Example can adhere a suitable amount of clothing materials uniformly and well onto the surface of the food material, and can easily perform so-called breading.
- Comparative Examples 6 and 7 since the maximum delivery length of the dispensing hole is outside the range of 10 to 55 mm, it is presumed that the results of inferior breadcrumbing work were inferior to those of the Examples.
- the bread crumbs and bread crumb mix of the present invention is a simple operation that is simply applied to food materials (ingredients) such as livestock meat and seafood and oiled, regardless of the amount of oil during the oiling.
- food materials such as livestock meat and seafood and oiled, regardless of the amount of oil during the oiling.
- a high quality bread crumb-added heat-cooked food in which a sufficient amount of crispy crispy clothing is uniformly attached to the whole and the flavor of the ingredients is kept high is obtained.
- the container for the bread crumbs for dispensing of the present invention the book contained in the bread crumbs for dispensing with a simple operation of only shaking the bread crumbs for contents as the contents of the food material according to a conventional method. Since the bread crumb or bread crumb mix of the invention can be uniformly and well attached to the surface of the food material, high-quality bread crumb-added heat-cooked food can be efficiently produced. In addition, the bread crumb or bread crumb mix container of the present invention is excellent in preservability because the contents are difficult to separate during storage.
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Abstract
Description
また本発明は、食品素材の表面に前記の本発明のパン粉又はパン粉ミックスが付着したパン粉付食品である。
市販の振動篩(例えば、ヴァーダーサイエンティフィック製 ASコントロール)に上から7.5メッシュ(目開き2.36mm)の篩(メッシュの直径200mm)と14メッシュ(目開き1.18mm)の篩(メッシュの直径200mm)を上下2段にセットし、上段の篩のメッシュ(7.5メッシュ)上に測定対象のパン粉50gを載せて、振動幅2.0mm、振動時間2分間、インターバルタイム15秒(15秒間ずつ振動して止まるを繰り返す)の条件で篩をかける。斯かる振動動作の終了後に7.5メッシュの篩上に残ったパン粉を「粒径2.36mm以上の画分」とし、該画分のパン粉全体に占める質量割合を算出する。また同時に、下段の篩のメッシュ(14メッシュ)の篩を通過したパン粉を「粒径1.18mm以下の画分」とし、該画分のパン粉全体に占める質量割合を算出する。
上部が開口した市販の容量1000mLのメスシリンダー(例えば、日本計量器工業製)を水平に静置し、該メスシリンダーの上部開口から100gのパン粉の全量を静かに投入した後、該メスシリンダーの上部開口をフタで閉塞し、その状態で該メスシリンダーを静かに2回上下反転させてから静置し、該メスシリンダー内に多数のパン粉が積み重なった「パン粉の山」を形成する。測定値に影響を与えないように注意しながら、形成されたパン粉の山の頂部を軽くならして目視レベルで水平にし、その水平なパン粉の山の頂部の位置をメスシリンダーの目盛りで読み取り、その読み取った目盛りの値からパン粉の山の体積を求め、当該パン粉の嵩密度を算出する。尚、パン粉の山に外力を加えると、パン粉が崩れて嵩密度の測定値に影響が出るおそれがあるため、パン粉の山には極力外力を加えないように注意する。
主原料として、小麦粉、イースト、イーストフード及び澱粉を用い、これらを所定の比率で混合し、その混合物に所定量の水を加え混捏して生地を得、該生地を用いて常法に従って一次発酵、二次発酵、成形、焼成により製パンした。得られたパンを粉砕し乾燥させて、水分値10%のパン粉を得た。得られたパン粉を、篩を用いて複数の粒径の画分に取り分けた後、それら複数の画分を再混合して、下記表1~2に示す粒度分布及び嵩密度を有するパン粉を製造した。
試験対象のパン粉をトレイに広げ、そのパン粉の上に生の食品素材としての豚ロース肉(厚さ約1.2cm、約100g×1枚)を載せ、豚ロース肉を複数回上下反転させてその全面にパン粉を直接付着させた。こうしてパン粉が付着した豚ロース肉を170℃に熱した油槽に投入して3分間油ちょう調理してとんかつ(パン粉付加熱調理済み食品)を製造した。10名のパネラーに、製造直後のとんかつの外観を下記評価基準で評価してもらうと共に、該とんかつを食してもらいその際の食感を下記評価基準で評価してもらった。その結果を10名のパネラーの評価点(5点満点)の平均点として下記表1~2に示す。
5点:衣(パン粉)が全体に均一に付着し、剣立ちもよく、極めて良好である。
4点:衣(パン粉)が全体に付着し、良好である。
3点:衣(パン粉)が部分的に薄い箇所があるが、やや良好である。
2点:衣(パン粉)が部分的に薄い箇所があり、不良である。
1点:衣(パン粉)が部分的に薄いか剥がれた箇所があり、極めて不良である。
(食感の評価基準)
5点:衣のサクミが十分にあり、極めて良好である。
4点:衣のサクミがあり、良好である。
3点:衣のサクミがやや弱いが、食感としてはやや良好である。
2点:衣のサクミが弱いか硬く、不良である。
1点:衣のサクミに欠けるか硬すぎ、極めて不良である。
実施例3のパン粉(特定パン粉)に他の原料を適宜混合して、パン粉又はパン粉ミックスからなる衣材を製造した。使用した他の原料は下記の通りである。
・小麦グルテン(グリコ栄養食品製「A-グルG」)
・乾燥卵白(キユーピー製「乾燥卵白」)
・α化澱粉(松谷化学工業製「マツノリン」)
・グルコマンナン(株式会社荻野商店製「スーパーマンナン」)
各実施例の衣材を用い、前記試験例1と同様にとんかつ(パン粉付加熱調理済み食品)を製造し、そのとんかつの外観及び食感を評価した。その結果を10名のパネラーの評価点(5点満点)の平均点として下記表3に示す。
また、衣材たるパン粉ミックスにおける蛋白質素材の含有量は、実施例19~21の範囲内である15~30質量%程度が特に好ましいことがわかる。パン粉ミックスにおける増粘剤の含有量については同様であると推察される。また、実施例26~27が最も高評価であったことから、蛋白質素材及び増粘剤の併用が特に有効であることがわかる。
図1に示す振出し容器3と同様の基本構成を有するプラスチック製の振出し容器を作製し、該容器に振出し用パン粉類として、実施例26の衣材(パン粉ミックス)を120g充填して、振出し用パン粉類の収容体を作製した。各収容体における振出し容器は、図1に示す振出し容器3と同様に円筒状をなし、高さH(図1(a)参照)が150mm、幅W2(図1(a)参照)が80mmであった。
水平、硬質且つ平滑な試験台の上面に印をつけ、試験対象の収容体を手指で把持して、該印の真上で該印から10cm離れた位置に、振出し孔が設けられた天板部を上にして支持する。こうして収容体が手によって空中に支持された状態から、該収容体の上下を素早く反転させて天板部をその真下の印に対向させる操作(振出し操作)を1回行い、その1回の振出し操作によって振出し孔から振り出された内容物たる衣材(パン粉ミックス)の重量を測定して「振出し量」とし、1つの試験対象(振出し用パン粉類の収容体)につき、前記の一連の操作を10回行い、それらの平均値を当該試験対象の振出し量とした。またさらに、試験対象の収容体の「振り出しやすさ」を、収容体から振り出された衣材の前記試験台上での位置及び量に基づき官能試験により評価した。前記の「振出し量」及び「振出しやすさ」は、それぞれ下記評価基準で評価した。その結果を下記表4に示す。
A(最高評価):振出し量が1.5g~5.5g
B:振出し量が0.5g以上1.5g未満又は5.5g超10.0g以下
C(最低評価):振出し量が0.5g未満又は10.0g超
(振出しやすさの評価基準)
A(最高評価):狙った場所へ、無駄なく適切に振り出せ、非常に使い易い。
B:狙った場所へ、振り出せて、使い易い。
C(最低評価):狙った場所へ振り出せるが、振り出し回数を多くする必要があり、手間がかかり使いにくい、もしくは、狙った場所以外にもパン粉が飛散してしまい、使いにくい。
Claims (4)
- 粒径2.36mm以上の画分の割合が8~21質量%且つ粒径1.18mm以下の画分の割合が45質量%以下の粒度分布を有し、嵩密度が270~600ml/100gであるパン粉。
- 請求項1に記載のパン粉と、蛋白質素材及び増粘剤からなる群から選択される1種以上とを含むパン粉ミックス。
- 請求項1に記載のパン粉又は請求項2に記載のパン粉ミックスと、該パン粉又は該パン粉ミックスを含む振出し用パン粉類を収容し、該パン粉類を外部に振り出すための振出し孔を有する振出し容器とを具備し、該振出し孔の最大差し渡し長さが10~55mmである、振出し用パン粉類の収容体。
- 食品素材の表面に請求項1に記載のパン粉又は請求項2に記載のパン粉ミックスが付着したパン粉付食品。
Priority Applications (7)
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CA3050419A CA3050419A1 (en) | 2017-02-17 | 2018-02-16 | Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs |
AU2018222305A AU2018222305B2 (en) | 2017-02-17 | 2018-02-16 | Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs |
SG11201906116TA SG11201906116TA (en) | 2017-02-17 | 2018-02-16 | Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs |
CN201880007208.2A CN110177472B (zh) | 2017-02-17 | 2018-02-16 | 面包粉、面包粉混合物及摇出用面包粉类的容纳体 |
EP18753661.0A EP3583856B1 (en) | 2017-02-17 | 2018-02-16 | Bread crumbs, bread crumb mix, and container for shake-out-type bread crumbs |
JP2018523821A JP6401425B1 (ja) | 2017-02-17 | 2018-02-16 | パン粉、パン粉ミックス及び振出し用パン粉類の収容体 |
US16/479,445 US11606964B2 (en) | 2017-02-17 | 2018-02-16 | Bread crumb-coated food item and methods of making |
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JP2017028353 | 2017-02-17 | ||
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WO2018151244A1 true WO2018151244A1 (ja) | 2018-08-23 |
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PCT/JP2018/005395 WO2018151244A1 (ja) | 2017-02-17 | 2018-02-16 | パン粉、パン粉ミックス及び振出し用パン粉類の収容体 |
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US (1) | US11606964B2 (ja) |
EP (1) | EP3583856B1 (ja) |
JP (1) | JP6401425B1 (ja) |
CN (1) | CN110177472B (ja) |
AU (1) | AU2018222305B2 (ja) |
CA (1) | CA3050419A1 (ja) |
SG (1) | SG11201906116TA (ja) |
WO (1) | WO2018151244A1 (ja) |
Cited By (3)
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JP6960563B1 (ja) * | 2021-03-31 | 2021-11-05 | 日清フーズ株式会社 | 衣揚げ食品の製造方法 |
WO2022114886A1 (ko) * | 2020-11-30 | 2022-06-02 | 씨제이제일제당 (주) | 브레드 크럼 및 이의 제조방법 |
KR20220076366A (ko) * | 2020-11-30 | 2022-06-08 | 씨제이제일제당 (주) | 브레드 크럼 및 이의 제조방법 |
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USD906808S1 (en) * | 2016-10-06 | 2021-01-05 | Nisshin Foods Inc. | Cap of a dispensing container |
USD883751S1 (en) * | 2016-12-22 | 2020-05-12 | Nisshin Foods Inc. | Container |
IT202100031397A1 (it) * | 2021-12-15 | 2023-06-15 | Omniafood S R L | Metodo di lavorazione e confezionamento di preparato per impanatura di alimenti e sacchetto dedicato |
WO2023229420A1 (ko) * | 2022-05-27 | 2023-11-30 | 씨제이제일제당 (주) | 브레드 크럼 및 이의 제조방법 |
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EP3583856A4 (en) | 2020-12-09 |
US20190373927A1 (en) | 2019-12-12 |
JP6401425B1 (ja) | 2018-10-10 |
CN110177472A (zh) | 2019-08-27 |
EP3583856B1 (en) | 2024-04-24 |
AU2018222305B2 (en) | 2022-12-15 |
JPWO2018151244A1 (ja) | 2019-02-21 |
CN110177472B (zh) | 2022-05-13 |
EP3583856A1 (en) | 2019-12-25 |
US11606964B2 (en) | 2023-03-21 |
CA3050419A1 (en) | 2018-08-23 |
AU2018222305A1 (en) | 2019-08-15 |
SG11201906116TA (en) | 2019-09-27 |
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