WO2022153434A1 - Refrigerated or frozen foodstuff for batter-fried food product - Google Patents
Refrigerated or frozen foodstuff for batter-fried food product Download PDFInfo
- Publication number
- WO2022153434A1 WO2022153434A1 PCT/JP2021/001035 JP2021001035W WO2022153434A1 WO 2022153434 A1 WO2022153434 A1 WO 2022153434A1 JP 2021001035 W JP2021001035 W JP 2021001035W WO 2022153434 A1 WO2022153434 A1 WO 2022153434A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- batter
- mass
- ingredients
- frozen
- starch
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 70
- 239000004615 ingredient Substances 0.000 claims abstract description 81
- 239000000463 material Substances 0.000 claims abstract description 72
- 229920001592 potato starch Polymers 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 35
- 238000003860 storage Methods 0.000 claims description 35
- 229920000881 Modified starch Polymers 0.000 claims description 26
- 239000004368 Modified starch Substances 0.000 claims description 26
- 235000019426 modified starch Nutrition 0.000 claims description 25
- 238000000034 method Methods 0.000 claims description 18
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 abstract description 40
- 235000019698 starch Nutrition 0.000 abstract description 38
- 239000008107 starch Substances 0.000 abstract description 36
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 239000003925 fat Substances 0.000 description 21
- 235000019197 fats Nutrition 0.000 description 15
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 238000005057 refrigeration Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 7
- 240000003183 Manihot esculenta Species 0.000 description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 5
- 239000005417 food ingredient Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 240000005856 Lyophyllum decastes Species 0.000 description 4
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000007429 general method Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000003303 reheating Methods 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000032050 esterification Effects 0.000 description 2
- 238000005886 esterification reaction Methods 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- -1 glycerin organic acid fatty acid ester Chemical class 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 240000004244 Cucurbita moschata Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 description 1
- 244000043158 Lens esculenta Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000002788 crimping Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
Definitions
- the present invention relates to foodstuffs for refrigerated or frozen battered foods.
- Fried foods such as tempura and fried chicken are a general term for foods obtained by attaching batter to the surface of the ingredients and then oiling them.
- Deep-fried batter is a preferable food that has a savory and crispy texture due to the oil porridge, the contents wrapped in the batter are juicy and have the flavor of ingredients, and have a unique taste that combines these. ..
- fried foods are not foods that can be easily cooked because, in order to produce them, the laborious work of attaching the batter material to the ingredients and then oiling them is required. ..
- Refrigerated or frozen fried foods are commercially available in order to easily obtain fried foods. These are chilled or frozen battered fried foods that are manufactured as fried foods by reheating in a microwave oven when necessary, and those with chilled or frozen unoiled batter. It is roughly classified into ingredients that are manufactured as battered foods by oiling them when necessary.
- the former fried food can be easily produced only by reheating, but the flavor is deteriorated by reheating.
- the latter fried food has the advantage that it has the same flavor as ordinary fried food because it is oiled immediately before eating.
- the latter fried food has a demerit that the unoiled batter material adheres to the storage container during refrigeration or frozen storage and easily falls off from the ingredients.
- oil-modified starch obtained from ⁇ ⁇ starch alone or a mixture of ⁇ Seed starch and ⁇ seed starch becomes a batter with an appropriate viscosity by adding water, and is used as a clothing material having good adhesion to ingredients. It is stated that it will be.
- Patent Document 2 describes that an oil-and-fat modified starch having a specific slurry viscosity and solubility has a good bondability with an ingredient and a good texture when used as a batter.
- Patent Document 3 describes that fat-processed starch obtained by containing fat and oil and glycerin organic acid fatty acid ester in starch is useful as a clothing material having good binding property with ingredients.
- Patent Document 4 describes that an oil-and-fat modified starch obtained by heat-treating a mixture containing a specific phosphoric acid cross-linked starch, an oil and fat, and a pulverized soybean product is useful as a clothing material.
- Patent Document 5 a modified starch obtained by mixing a specific amount of a water-adjusted starch and an oil / fat mixed with an emulsifier, and further adjusting the water content and then aging the starch is described in terms of workability at the time of batter preparation and ingredients. It is described that it is preferable in terms of binding property and viscosity.
- Patent Document 6 describes that a modified starch containing corn starch and tapioca starch in a specific ratio and further containing a fat and a protein material has good binding property to ingredients and a good texture when used as a batter. It is stated that.
- oil-processed starch is used to prevent the batter from peeling off from the ingredients due to deformation of the ingredients due to oil shavings, while the storage container during refrigeration or frozen storage. No attention has been paid to the loss of the batter from the ingredients due to the adhesion of the batter to the container.
- the present invention provides an ingredient for batter that is refrigerated or frozen in a state where it can be oiled and that can be produced into a battered food by oiling.
- the batter material adheres to the storage container during refrigerated or frozen storage and easily falls off from the ingredients.
- the clothing can be spread over a wide range from the ingredients by adhesion to the storage container. Easy to fall off.
- the present invention relates to preventing the adhesion of batter to a storage container during refrigerated or frozen storage of foodstuffs for refrigerated or frozen batter, and thereby preventing the batter from falling off from the ingredients.
- the present invention provides: [1] A powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch, which covers the outermost surface. Ingredients to which the powdered clothing material is attached and Ingredients for refrigerated or frozen battered foods, including. [2] The food material for fried foods according to [1], wherein the powdered batter contains 2 to 20% by mass of wheat flour. [3] The food material for fried food according to [1] or [2], which contains 10 to 30 parts by mass of the powdered batter per 100 parts by mass of the ingredient.
- [4] The food material for deep-fried foods according to any one of [1] to [3], wherein the modified starch for fats and oils is a modified starch that has been processed with fats and oils.
- a method for producing a fried food which comprises oiling the food material for refrigerated or frozen batter according to any one of the above [1] to [4].
- a powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch is attached to the ingredients, and the powdery batter layer covering the outermost surface is provided.
- a method for producing a food material for chilled or frozen batter including. [8] The method according to [7], wherein the powdered batter contains 2 to 20% by mass of wheat flour. [9] The method according to [7] or [8], wherein 10 to 30 parts by mass of the powdery clothing material is adhered to 100 parts by mass of the ingredient. [10] The method according to any one of [7] to [9], wherein the oil-and-fat modified starch is a modified starch that has been processed with oil and fat. [11] The method according to any one of [7] to [10], further comprising storing the refrigerated or frozen ingredients with clothing material in a storage container.
- the food material for refrigerated or frozen batter fried foods of the present invention prevents the batter from adhering to the storage container during refrigerated or frozen storage, and the resulting batter from falling off from the ingredients. According to the present invention, it is possible to obtain a high-quality refrigerated or frozen fried food ingredient in which the batter is prevented from falling off. Further, if this is oiled, it is possible to obtain a high-quality fried food that does not deteriorate in appearance and texture due to the falling off of the batter.
- the foodstuff for refrigerated or frozen battered food of the present invention is a refrigerated or frozen battered ingredient for producing battered food by oiling.
- powdered batter is adhered to the surface of the batter to prepare a batter-attached ingredient having a layer of the batter covering the outermost surface.
- the food material for refrigerated or frozen batter of the present invention includes a powdered batter covering the outermost surface and an ingredient to which the batter adheres to the surface.
- the powdered batter used in the present invention contains oil-processed starch and potato starch.
- the oil-and-fat modified starch is obtained by mixing raw material starch and edible oil and fat, and performing heat, drying, or both treatments.
- the mixing ratio of the edible oil and fat to the raw material starch is preferably 0.01 to 30 parts by mass with respect to 100 parts by mass of the raw material starch.
- commercially available modified starch may be used.
- the content of the oil-processed starch in the powdered batter used in the present invention is 30 to 95% by mass, preferably 35 to 95% by mass, more preferably 40 to 90% by mass, based on the total mass of the batter. More preferably, it is 45 to 85% by mass.
- the content of the oil-and-fat modified starch is less than 30% by mass, the clothing material is likely to adhere to the storage container during refrigeration or freezing storage, and the clothing material may easily fall off from the ingredients.
- the type of raw material starch of the oil-processed starch is not particularly limited, and for example, unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and pregelatinized, ether.
- unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and pregelatinized, ether.
- modified starch that has been subjected to processing such as conversion, esterification, cross-linking, and oxidation.
- These raw material starches can be used alone or in combination of two or more.
- the raw material starch is preferably modified starch, more preferably crosslinked starch.
- the raw material starch is tapioca starch, more preferably processed tapioca starch, and even more preferably crosslinked tapioca starch.
- the type of edible oil and fat mixed with the raw material starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, red flower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef fat, and pork fat.
- Examples thereof include edible vegetable oils and fats and animal oils and fats. Any one or a combination of two or more of these edible oils and fats can be used.
- a flour containing a large amount of oil for example, non-defatted soybean flour and the like may be used.
- the potato starch contained in the powdered batter used in the present invention is either unprocessed potato starch or processed potato starch that has been processed other than fat processing.
- Examples of the processing treatment other than the fat processing include pregelatinization, etherification, esterification, cross-linking, oxidation and the like.
- the content of the potato starch in the powdered batter used in the present invention is 5 to 70% by mass, preferably 5 to 65% by mass, more preferably 10 to 60% by mass, and further, based on the total mass of the batter. It is preferably 15 to 55% by mass. If the content of potato starch is less than 5% by mass or more than 70% by mass, the clothing material adheres to the storage container during refrigeration or frozen storage, and the clothing material falls off from the ingredients. It will be easier.
- the powdery clothing material used in the present invention is in the form of powder or powder or granular material, and preferably has an average particle size (50% cumulative particle size based on volume) of 5 to 300 ⁇ m by laser diffraction. ..
- the powdered batter preferably contains flour.
- the flour include, but are not limited to, wheat flour, rice flour, corn flour and the like, and preferably wheat flour and rice flour. More preferably, the flour is wheat flour.
- the wheat flour may be any edible wheat flour, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and heat-treated flours thereof. Of these, medium-strength flour and weak-strength flour are preferable.
- the total content of the flour in the powdered batter is preferably 60% by mass or less, more preferably 50% by mass or less, based on the total mass of the batter.
- the content of wheat flour in the powdered batter is preferably 2 to 20% by mass, more preferably 4 to 15% by mass, based on the total mass of the batter. If the flour content is too high, it may promote the adhesion of the clothing material to the storage container.
- the powdered garment used in the present invention includes, in addition to the above-mentioned oil-processed starch, potato starch and grain flour, other components conventionally commonly used in fried food garments, such as soybean protein.
- Wheat protein, egg flour, dietary fiber, thickener, swelling agent, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, fragrance and the like can be appropriately contained.
- the total content of the other components in the powdered batter may be the rest of the modified starch, potato starch and starch, preferably less than 20% by mass, more preferably less than 10% by mass. On the other hand, it is preferable that the powdered batter does not contain starches other than the modified starch and potato starch.
- those usually used as ingredients for batter food can be used without particular limitation, and for example, beef, pork, chicken, minced meat and the like can be used.
- examples include meat, seafood such as shrimp, squid, fish and shellfish, vegetables such as pumpkin, lentil, sweet potato, gobo and pepper, and artificial meat such as soybean meat.
- meat is a preferable ingredient in the present invention in that it is easy for the clothing material to adhere to the storage container because the moisture exudes (drip) from the ingredient is relatively large.
- the ingredients can be cut to an appropriate size if necessary, or seasoned if necessary, before the powdered clothing material is attached.
- the procedure for seasoning the ingredients is not particularly limited and may be carried out according to a general method.
- the ingredients are added to a powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes and the like. You just have to soak the wood.
- the ingredients before the powdered clothing material is attached may be cooked in advance.
- the means of cooking in advance is not particularly limited, such as boiling, steaming, baking, and frying.
- the procedure for adhering the powdered clothing material to the ingredients is not particularly limited as long as a general method is followed.
- a method of attaching powdered clothing and ingredients to the ingredients by putting them in a bag and stirring or kneading them, or rolling the ingredients on the powdered clothing to make the clothing Examples include a method of crimping the material to the material.
- the powdered garment is attached to the surface of the cut or seasoned or pre-cooked ingredient as needed without the intervention of other garments (ie, directly).
- the amount of the powdered garment attached to the ingredient may be an amount that can be naturally adhered by the adsorption force of the ingredient, preferably 10 to 30 parts by mass with respect to 100 parts by mass of the ingredient. ..
- the powdered clothing material is adhered to the surface of the material to prepare a material with clothing material having a layer of the clothing material.
- the outermost surface of the material with clothing material is covered with the powdery clothing material.
- At least a part of the surface of the material with clothing material may be covered with the powdery clothing material, but the entire surface may be covered with the material.
- the powdery garment is attached to the surface of the ingredient without the intervention of other garments, and the garment is not attached from above the powdery garment. Therefore, no clothing material other than the powdered clothing material is substantially attached to the material with the clothing material obtained in the present invention.
- the foodstuff for refrigerated or frozen battered food of the present invention can be produced.
- the produced refrigerated or frozen battered food ingredients are refrigerated or frozen until oiled.
- the conditions for refrigerated or frozen storage may be in accordance with general refrigerated or frozen food storage conditions.
- the storage temperature may be 0 ° C to 10 ° C for refrigeration and ⁇ 80 to 0 ° C for freezing. could be.
- the storage period can be about 3 hours to 1 week in the case of refrigeration and about 1 day to 1 year in the case of freezing.
- the foodstuff for refrigerated or frozen battered food of the present invention is stored in a storage container and refrigerated or frozen in the same manner as the foodstuff for normal refrigerated or frozen battered food.
- the storage container may be any one used for storing ordinary refrigerated or frozen foods, and is not particularly limited, and examples thereof include plastic bags, boxes, trays, cups, sheets, and metal boxes. Be done. A general method can be adopted for the procedure of storing the food material for refrigerated or frozen batter of the present invention in the storage container.
- the refrigerated or pre-frozen ingredients with clothing obtained by the above procedure may be stored in a storage container and then refrigerated or frozen, or the ingredients with clothing that have been refrigerated or frozen in advance may be stored. It may be stored in a container and further refrigerated or frozen.
- the refrigerated or frozen battered food ingredients are stored in the storage container so as not to come into contact with each other.
- a tray with a small room that can store individually refrigerated or frozen fried food ingredients, or place individual refrigerated or frozen fried food ingredients on one large tray at intervals. Can be done.
- the foodstuffs for refrigerated or frozen battered foods in a container it is inevitable that the foodstuffs come into contact with the storage container.
- adhesion of the batter to the storage container during refrigeration or frozen storage is prevented, so that the batter falls off from the ingredients when the food material is taken out from the container. It is possible to prevent deterioration of the appearance and texture of the battered food due to this.
- fried foods can be produced.
- the food material for frozen batter food of the present invention may be added to the heated oil, or the food material for frozen batter food of the present invention may be fried and baked in oil.
- the type of battered food produced from the food material for frozen battered food of the present invention is preferably a battered food to which powdered batter is generally attached and oiled, for example, fried chicken or fried chicken. , Fried chicken and the like.
- Test Example 1 The materials were appropriately mixed with the compositions shown in Table 1 to prepare a powdery garment. Each chicken thigh was cut into 25g pieces and seasoned to make ingredients. 5 g of each of the above-prepared clothing materials was sprinkled on this ingredient and adhered to the whole to produce an ingredient with a clothing material. For each garment, 20 garment-attached ingredients were manufactured. The obtained 20 ingredients with clothing were arranged on two plastic trays so that 10 of each did not overlap. Each tray was placed in a polyethylene bag and sealed. One tray was stored in the refrigerator (4 ° C.) for 48 hours. The other tray was stored in the freezer (-18 ° C) for 48 hours.
- the tray was taken out from the bag, and the ingredients with the clothing material were taken out, and it was examined whether or not the clothing material was stuck to the surface of the tray. When the material was exposed due to the peeling of the material on the surface of the material with the material, it was judged that the material was stuck.
- Table 1 shows the number of the 10 items with clothing that were attached to the tray surface.
- the batter-attached ingredients to which the batter containing the oil-processed starch and the potato starch was attached did not show any sticking of the batter to the tray after refrigeration and frozen storage.
- the batter-attached ingredients to which the batter containing only one of the oil-processed starch and the potato starch was attached showed the batter sticking to the tray after refrigeration and frozen storage.
- 50% or more of the batter-attached ingredients to which the batter containing starch other than potato starch was attached showed the batter sticking to the tray.
- Test Example 2 The ingredients with clothing were produced in the same procedure as in Test Example 1 except that the composition of the clothing was changed as shown in Table 2, and the sticking of the clothing to the tray after refrigeration and freezing was examined. The results are shown in Table 2.
- Test Example 3 An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the composition of the garment was changed as shown in Table 3, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 3.
- Test Example 4 An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the amount of the garment adhered to the ingredient was changed, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Wood Science & Technology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
〔1〕最外表面を覆う、油脂加工澱粉30~95質量%及び馬鈴薯澱粉5~70質量%を含有する粉末状の衣材と、
該粉末状の衣材が付着した具材と、
を含む、冷蔵又は冷凍衣揚げ食品用食材。
〔2〕前記粉末状の衣材が小麦粉を2~20質量%含有する、〔1〕記載の衣揚げ食品用食材。
〔3〕前記具材100質量部あたり前記粉末状の衣材を10~30質量部含む、〔1〕又は〔2〕記載の衣揚げ食品用食材。
〔4〕前記油脂加工澱粉が油脂加工した加工澱粉である、〔1〕~〔3〕のいずれか1項記載の衣揚げ食品用食材。
〔5〕保存容器に収納されている、〔1〕~〔4〕のいずれか1項記載の衣揚げ食品用食材。
〔6〕前記〔1〕~〔4〕のいずれか1項記載の冷蔵又は冷凍衣揚げ食品用食材を油ちょうすることを含む、衣揚げ食品の製造方法。
〔7〕具材に、油脂加工澱粉30~95質量%及び馬鈴薯澱粉5~70質量%を含有する粉末状の衣材を付着させ、最外表面を覆う該粉末状の衣材の層を有する衣材付き具材を作製すること、及び、
得られた衣材付き具材を冷蔵又は冷凍すること、
を含む、冷蔵又は冷凍衣揚げ食品用食材の製造方法。
〔8〕前記粉末状の衣材が小麦粉を2~20質量%含有する、〔7〕記載の方法。
〔9〕前記具材100質量部あたり前記粉末状の衣材を10~30質量部付着させる、〔7〕又は〔8〕記載の方法。
〔10〕前記油脂加工澱粉が油脂加工した加工澱粉である、〔7〕~〔9〕のいずれか1項記載の方法。
〔11〕冷蔵もしくは冷凍前、又は冷蔵もしくは冷凍した前記衣材付き具材を、保存容器に収納することをさらに含む、〔7〕~〔10〕のいずれか1項記載の方法。 The present invention provides:
[1] A powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch, which covers the outermost surface.
Ingredients to which the powdered clothing material is attached and
Ingredients for refrigerated or frozen battered foods, including.
[2] The food material for fried foods according to [1], wherein the powdered batter contains 2 to 20% by mass of wheat flour.
[3] The food material for fried food according to [1] or [2], which contains 10 to 30 parts by mass of the powdered batter per 100 parts by mass of the ingredient.
[4] The food material for deep-fried foods according to any one of [1] to [3], wherein the modified starch for fats and oils is a modified starch that has been processed with fats and oils.
[5] The foodstuff for fried food according to any one of [1] to [4], which is stored in a storage container.
[6] A method for producing a fried food, which comprises oiling the food material for refrigerated or frozen batter according to any one of the above [1] to [4].
[7] A powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch is attached to the ingredients, and the powdery batter layer covering the outermost surface is provided. Making ingredients with clothing and
Refrigerating or freezing the obtained battered ingredients,
A method for producing a food material for chilled or frozen batter, including.
[8] The method according to [7], wherein the powdered batter contains 2 to 20% by mass of wheat flour.
[9] The method according to [7] or [8], wherein 10 to 30 parts by mass of the powdery clothing material is adhered to 100 parts by mass of the ingredient.
[10] The method according to any one of [7] to [9], wherein the oil-and-fat modified starch is a modified starch that has been processed with oil and fat.
[11] The method according to any one of [7] to [10], further comprising storing the refrigerated or frozen ingredients with clothing material in a storage container.
・馬鈴薯澱粉
・コーンスターチ
・小麦澱粉
・小麦粉(薄力粉)
・米粉
・油脂加工澱粉:参考例1 〔material〕
・ Potato starch ・ Corn starch ・ Wheat starch ・ Wheat flour (weak flour)
・ Rice flour / modified starch: Reference example 1
リン酸架橋タピオカ澱粉(松谷化学製)99.98質量部に、サラダ油0.2質量部を添加し、均一になるまで混合し、50℃の恒温槽で24時間乾燥させて油脂加工澱粉を調製した。 Reference Example 1) Preparation of modified starch added 0.2 parts by mass of salad oil to 99.98 parts by mass of phosphoric acid crosslinked tapioca starch (manufactured by Matsutani Chemical Co., Ltd.), mixed until uniform, and 24 in a constant temperature bath at 50 ° C. The oil-processed starch was prepared by drying for an hour.
表1の組成で材料を適宜混合して粉末状の衣材を調製した。鶏もも肉を1個25gとなるよう切り分け、下味を付けて具材とした。この具材に上記調製した各衣材を5gずつ振り掛けて全体に付着させ、衣材付き具材を製造した。各衣材につき、20個の衣材付き具材を製造した。得られた20個の衣材付き具材を、2枚のプラスチック製のトレイにそれぞれ10個ずつ重ならないように並べた。各トレイはポリエチレン製の袋に入れて密封した。1つのトレイは、冷蔵庫(4℃)で48時間保存した。もう1つのトレイは、冷凍庫(-18℃)で48時間保存した。保存後のトレイを袋から取り出し、衣材付き具材を取り出して、トレイの表面への衣材の貼りつきがあるかを調べた。衣材付き具材の表面に衣材の剥がれによる具材の露出があった場合、貼り付きありと判断した。10個の衣材付き具材のうち、トレイ表面への衣材の貼り付きがあったものの個数を表1に示す。 [Test Example 1]
The materials were appropriately mixed with the compositions shown in Table 1 to prepare a powdery garment. Each chicken thigh was cut into 25g pieces and seasoned to make ingredients. 5 g of each of the above-prepared clothing materials was sprinkled on this ingredient and adhered to the whole to produce an ingredient with a clothing material. For each garment, 20 garment-attached ingredients were manufactured. The obtained 20 ingredients with clothing were arranged on two plastic trays so that 10 of each did not overlap. Each tray was placed in a polyethylene bag and sealed. One tray was stored in the refrigerator (4 ° C.) for 48 hours. The other tray was stored in the freezer (-18 ° C) for 48 hours. After the tray was stored, the tray was taken out from the bag, and the ingredients with the clothing material were taken out, and it was examined whether or not the clothing material was stuck to the surface of the tray. When the material was exposed due to the peeling of the material on the surface of the material with the material, it was judged that the material was stuck. Table 1 shows the number of the 10 items with clothing that were attached to the tray surface.
衣材の組成を表2に示すとおり変更した以外は、試験例1と同様の手順で衣材付き具材を製造し、冷蔵及び冷凍保存後におけるトレイへの衣材の貼りつきを調べた。結果を表2に示す。 [Test Example 2]
The ingredients with clothing were produced in the same procedure as in Test Example 1 except that the composition of the clothing was changed as shown in Table 2, and the sticking of the clothing to the tray after refrigeration and freezing was examined. The results are shown in Table 2.
衣材の組成を表3に示すとおり変更した以外は、試験例1と同様の手順で衣材付き具材を製造し、冷蔵及び冷凍保存後におけるトレイへの衣材の貼りつきを調べた。結果を表3に示す。 [Test Example 3]
An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the composition of the garment was changed as shown in Table 3, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 3.
具材に対する衣材の付着量を変更した以外は、試験例1と同様の手順で衣材付き具材を製造し、冷蔵及び冷凍保存後におけるトレイへの衣材の貼りつきを調べた。結果を表4に示す。表4には製造例1の結果を再掲する。 [Test Example 4]
An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the amount of the garment adhered to the ingredient was changed, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.
Claims (11)
- 最外表面を覆う、油脂加工澱粉30~95質量%及び馬鈴薯澱粉5~70質量%を含有する粉末状の衣材と、
該粉末状の衣材が付着した具材と、
を含む、冷蔵又は冷凍衣揚げ食品用食材。 A powdered batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch, which covers the outermost surface.
Ingredients to which the powdered clothing material is attached and
Ingredients for refrigerated or frozen battered foods, including. - 前記粉末状の衣材が小麦粉を2~20質量%含有する、請求項1記載の衣揚げ食品用食材。 The food material for fried food according to claim 1, wherein the powdered batter contains 2 to 20% by mass of wheat flour.
- 前記具材100質量部あたり前記粉末状の衣材を10~30質量部含む、請求項1又は2記載の衣揚げ食品用食材。 The food material for fried food according to claim 1 or 2, which contains 10 to 30 parts by mass of the powdered batter per 100 parts by mass of the ingredient.
- 前記油脂加工澱粉が油脂加工した加工澱粉である、請求項1~3のいずれか1項記載の衣揚げ食品用食材。 The foodstuff for fried food according to any one of claims 1 to 3, wherein the modified starch is a modified starch that has been processed with oil.
- 保存容器に収納されている、請求項1~4のいずれか1項記載の衣揚げ食品用食材。 The foodstuff for fried food according to any one of claims 1 to 4, which is stored in a storage container.
- 請求項1~4のいずれか1項記載の冷蔵又は冷凍衣揚げ食品用食材を油ちょうすることを含む、衣揚げ食品の製造方法。 A method for producing fried foods, which comprises oiling the ingredients for refrigerated or frozen battered foods according to any one of claims 1 to 4.
- 具材に、油脂加工澱粉30~95質量%及び馬鈴薯澱粉5~70質量%を含有する粉末状の衣材を付着させ、最外表面を覆う該衣材の層を有する衣材付き具材を作製すること、及び、
得られた衣材付き具材を冷蔵又は冷凍すること、
を含む、冷蔵又は冷凍衣揚げ食品用食材の製造方法。 A powdered batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch is attached to the ingredient, and the ingredient with the batter having a layer of the batter covering the outermost surface is attached. To make and
Refrigerating or freezing the obtained battered ingredients,
A method for producing a food material for chilled or frozen batter, including. - 前記粉末状の衣材が小麦粉を2~20質量%含有する、請求項7記載の方法。 The method according to claim 7, wherein the powdered batter contains 2 to 20% by mass of wheat flour.
- 前記具材100質量部あたり前記粉末状の衣材を10~30質量部付着させる、請求項7又は8記載の方法。 The method according to claim 7 or 8, wherein 10 to 30 parts by mass of the powdered clothing material is adhered to 100 parts by mass of the ingredient.
- 前記油脂加工澱粉が油脂加工した加工澱粉である、請求項7~9のいずれか1項記載の方法。 The method according to any one of claims 7 to 9, wherein the oil-and-fat modified starch is a modified starch that has been processed with oil and fat.
- 冷蔵もしくは冷凍前、又は冷蔵もしくは冷凍した前記衣材付き具材を、保存容器に収納することをさらに含む、請求項7~10のいずれか1項記載の方法。
The method according to any one of claims 7 to 10, further comprising storing the refrigerated or frozen ingredients with clothing in a storage container.
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2021/001035 WO2022153434A1 (en) | 2021-01-14 | 2021-01-14 | Refrigerated or frozen foodstuff for batter-fried food product |
JP2022574947A JPWO2022153434A1 (en) | 2021-01-14 | 2021-01-14 | |
CN202180090752.XA CN116744805A (en) | 2021-01-14 | 2021-01-14 | Food material for cold-stored or frozen flour-coated fried food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
PCT/JP2021/001035 WO2022153434A1 (en) | 2021-01-14 | 2021-01-14 | Refrigerated or frozen foodstuff for batter-fried food product |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022153434A1 true WO2022153434A1 (en) | 2022-07-21 |
Family
ID=82448066
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/001035 WO2022153434A1 (en) | 2021-01-14 | 2021-01-14 | Refrigerated or frozen foodstuff for batter-fried food product |
Country Status (3)
Country | Link |
---|---|
JP (1) | JPWO2022153434A1 (en) |
CN (1) | CN116744805A (en) |
WO (1) | WO2022153434A1 (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017030081A1 (en) * | 2015-08-14 | 2017-02-23 | 日清フーズ株式会社 | Dusting-flour mix for deep-fried food |
WO2018105574A1 (en) * | 2016-12-05 | 2018-06-14 | 日清フーズ株式会社 | Frying batter mix |
WO2019065933A1 (en) * | 2017-09-29 | 2019-04-04 | 日清フーズ株式会社 | Fried-chicken mix |
-
2021
- 2021-01-14 WO PCT/JP2021/001035 patent/WO2022153434A1/en active Application Filing
- 2021-01-14 JP JP2022574947A patent/JPWO2022153434A1/ja active Pending
- 2021-01-14 CN CN202180090752.XA patent/CN116744805A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017030081A1 (en) * | 2015-08-14 | 2017-02-23 | 日清フーズ株式会社 | Dusting-flour mix for deep-fried food |
WO2018105574A1 (en) * | 2016-12-05 | 2018-06-14 | 日清フーズ株式会社 | Frying batter mix |
WO2019065933A1 (en) * | 2017-09-29 | 2019-04-04 | 日清フーズ株式会社 | Fried-chicken mix |
Also Published As
Publication number | Publication date |
---|---|
CN116744805A (en) | 2023-09-12 |
JPWO2022153434A1 (en) | 2022-07-21 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
WO2015015870A1 (en) | Batter material, food using same and manufacturing process therefor | |
JP5843314B2 (en) | Takoyaki or okonomiyaki powder mix | |
IE67971B1 (en) | Low Calorie Meat Products and a Process for Preparing Same | |
JPH09206016A (en) | Coating material or coating solution for fried food and fried foods using the same | |
JP6867776B2 (en) | Flour mix | |
JP6395125B2 (en) | Manufacturing method of clothing food | |
JP7317501B2 (en) | Deep-fried food coating | |
CN110913705A (en) | Oil-and-fat-processed starch, and batter material and food for fried foods using the same, and method for producing the same | |
EP1719418B1 (en) | Deep-frozen finished product of the type soup, purée or sauce and method for the manufacture of such a deep-frozen finished product | |
EP0505412B1 (en) | Low calorie meat products and a process for preparing same | |
US20220071245A1 (en) | Dusting flour mix for fried food | |
WO2022138566A1 (en) | Cereal flour composition for deep-frying batter | |
JP7333268B2 (en) | Deep-fried food coating | |
WO2022153434A1 (en) | Refrigerated or frozen foodstuff for batter-fried food product | |
JP2007195463A (en) | Processed food and method for producing the same | |
CN116744803A (en) | Powdering mixture for fried foods | |
JP2000333633A (en) | Batter liquid for fried food and fried food using the same | |
JP2005168319A (en) | Emulsified composition for fish, meat or minced meat food thereof, fish, meat or minced meat food thereof using the emulsified composition, and method for producing the food | |
JP7356814B2 (en) | Fried food batter | |
JP7402384B1 (en) | fried food | |
JP7406493B2 (en) | Method for manufacturing coated food | |
JP7524074B2 (en) | Physical property modifier for fried batter, method for modifying physical property of fried batter, batter liquid for fried food and fried food | |
JP2011244720A (en) | Oil cooked food butter, processed food for cooking with oil, oil cooked food, and method for preserving the oil cooked food | |
JP7140554B2 (en) | Coating material for heat cooking | |
JP7175192B2 (en) | Deep-fried food coating |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21919328 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 2022574947 Country of ref document: JP Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 202180090752.X Country of ref document: CN |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 21919328 Country of ref document: EP Kind code of ref document: A1 |