CN1137869A - Edible coating material, fried food and frozen fried food for heating with microwave oven - Google Patents
Edible coating material, fried food and frozen fried food for heating with microwave oven Download PDFInfo
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- CN1137869A CN1137869A CN96107220A CN96107220A CN1137869A CN 1137869 A CN1137869 A CN 1137869A CN 96107220 A CN96107220 A CN 96107220A CN 96107220 A CN96107220 A CN 96107220A CN 1137869 A CN1137869 A CN 1137869A
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Abstract
The invention discloses a coating material which contains an alkaline earth metal-binding soybean protein, wheat flour and/or starches as mainly component, fried food using the coating material and freezing fried food for freezing the fried food. Even heated in a microwave oven after freezing and preservation, the coating of the freezing fried food has crunching chewiness.
Description
The present invention relates to a kind of edible coating (for example, as making batching pull Orly and/or roll on crumbs), use the fried food of this edible coating and be fit to refrigerated products with this fried food of micro-wave oven heating.Although refrigeration oil deep-fried food of the present invention is that the fried food that obtains has good crisp mouthfeel, has kept the fragility of chewing of coating with the micro-wave oven heating.
In coating food, the frozen food of useful micro-wave oven heating, they do not boil under the state freezing, fried when edible; And precook or heat treatment (for example fried) frozen food freezing and that when eating, heat to the degree that can eat with micro-wave oven or stove.Usually, the method for making of a kind of frozen food in back is: soak extension and want fried batching in batter (Orly), pulling breading on the batching, the fried fried food that makes is at freezing this fried food in back.
The problem that exists in these frozen food is when heating with micro-wave oven, lacks the sort of crisp mouthfeel after just fried.
For addressing this problem, people have proposed following technical scheme.
JP-A 5-328912 exercise question is fried food and the coating ＂ thereof of ＂ with micro-wave oven or stove heating, discloses a kind of fried food and promptly uses micro-wave oven or stove heating also not to destroy their crisp mouthfeel.Method for making is: apply with coating and want fried batching, as raw material, coating comprises fat and oil (oily molten material), the flour (wetting slightly soluble high molecular weight material) of 40-85% (weight) and the natural plant gum (the soluble high molecular weight material of thickening) of 0.8-10.0% (weight) of 5-50% (weight), at 170-220 ℃ of fried coating 1-3 minute, make coating that the opening of diameter 0.1-5mm, freezing then this fried material be arranged.
JP-A 5-62 exercise question is the undissolved agglomerating crumbs material of ＂ and uses their fried food ＂, discloses a kind of fried food, though heat with micro-wave oven after fried and refrigeration or refrigerated storage, still keeps crisp mouthfeel.
JP-A 4-144659 is disclosed in the fried food of preparation with micro-wave oven, baking oven or stove heating, adds the cream flour paste in the liquid batter.
JP-A 2-16937 discloses a kind of fried food with the micro-wave oven heating, is batter layer, the first crumbs layer that forms on the batter layer, emulsion layer and the second crumbs layer of batching outside in order.As emulsification steady chamber agent, disclosed is protein, comprises soy meal in batter.
JP-A 64-60334 is disclosed to be a kind of fried food with the micro-wave oven heating, and method for making is to soak extension to want fried batching in batter, and batter comprises wheat flour, water flavoring and spices; Beat with hot condensable blowing agent; On the batching of pulling, roll on crumbs; The fried fried food that makes; Freezing then this fried food.As hot condensable blowing agent, disclosed is soybean protein.
JP-A 6-141787 discloses a kind of fried food, and coating contains soybean protein, but this fried food is different from the fried food with the micro-wave oven heating.
Yet, in these prior aries, still there is defective, for example heat so-called coating ＂ acanthopore ＂ in the freezing fried food process at the preparation fried food or with micro-wave oven, lack crisp mouthfeel etc. with micro-wave oven heating back.
The inventor utilizes the soybean protein that separates successfully to improve crisp mouthfeel in preparation coating.But crisp mouthfeel is still not enough.In addition, although ＂ acanthopore ＂ is greatly improved in fried, still exist in the ＂ acanthopore ＂ problem that heats with micro-wave oven in the freezing fried goods.
For addressing the above problem, the inventor has carried out making great efforts research.The result has been found that when preparing fried food by the following method: with contain in conjunction with alkaline-earth metal for example the batter of the soybean protein (alkaline-earth metal is in conjunction with soybean protein) of calcium etc. pull and want fried batching, on the batching of pulling, roll on crumbs and fried; The fried food of gained is no ＂ acanthopore ＂ in fried, does not also have ＂ acanthopore ＂ with the micro-wave oven heating after refrigerated storage.Find also that in addition though this fried food is with the micro-wave oven heating, it chews fragility with firm fried back the same after storage.
Therefore, main purpose of the present invention provides a kind of like this fried food: fried or do not produce ＂ acanthopore ＂ between the period of heating, have the chew fragility the same with firm fried back with micro-wave oven, even when after refrigerated storage, heating with micro-wave oven too.
According to following description, above-mentioned purpose of the present invention and other purpose and advantage are conspicuous for those skilled in the art.
According to the present invention, the coating that provides comprises that alkaline-earth metal is in conjunction with soybean protein with as the wheat flour and/or the starch of Main Ingredients and Appearance.
The present invention also provides a kind of fried food, and its method for making is: pull and want fried batching, used coating to comprise wheat flour and/or starch, alkaline-earth metal in conjunction with soybean protein, water and grease, fried then batching of pulling.
In addition, the present invention also provides a kind of refrigeration oil deep-fried food with micro-wave oven heating, and method for making is: pull and want fried batching, used coating to comprise that wheat flour and/or starch, alkaline-earth metal are in conjunction with soybean protein, water and grease, batching after fried the pulling is made fried food, freezing this fried food.
Coating of the present invention comprises as the wheat flour of Main Ingredients and Appearance and/or starch and alkaline-earth metal in conjunction with soybean protein.In addition, coating preferably contains water and grease, if desired, also contains thickener, flavoring, spices etc.Coating of the present invention is pulled at fried food and is used as Orly in the step.
Coating of the present invention can be that alkaline-earth metal is in conjunction with soybean protein and the fried batter compound (comprising as commercial use) that is purchased or the mixture of similar substance.In addition, coating can be that the batter that is purchased and alkaline-earth metal are in conjunction with soybean protein and the fat when needing and the mixture of oil.
Wheat flour can be any grade, for example soft wheat, hard wheat etc.But being suitable for fried is the low for example flour of hard wheat of gluten content.
The starch example that utilizes comprises cereal starch such as wheaten starch, cornstarch, rice starch, waxy corn starch etc.; Potato kind of starch such as farina, tapioca etc.; Bean starch such as Red Bean Starch, kidney bean starch, the French bean starch that muscle is arranged, broad bean starch etc.; With modified starch for example enzymically modified starch, esterification starch, crosslinked starch etc.They can use or mix use separately.
The feature of coating of the present invention is to contain alkaline-earth metal in conjunction with soybean protein.
In the soy protein isolate that much is purchased, water-soluble and dispersiveness or gel-formation power are important, and for this reason, alkaline-earth metal such as calcium discord soybean protein combination usually is because calcium and the insoluble albumen of soybean protein reaction becoming reduce gel-formation power.Such soybean protein is invalid in the present invention.
The alkaline-earth metal that alkaline-earth metal structure soybean protein of the present invention contains 0.2-3% (weight), preferred 0.3-1% (weight) based on soybean protein is calcium or magnesium for example.Their example comprises that the alkaline-earth metal that obtains in order to following method is in conjunction with soy protein isolate: bean curd (soya-bean milk curdled milk), dried soybean flour or soya-bean milk carry out acid precipitation and remove whey, and the sour protein precipitation that neutralizes and obtain with a kind of alkaline earth metal hydroxide; In soya-bean milk, add a kind of alkali salt with the polymerization soybean protein, and separate the albumen of this polymerization; Albumen with alkaline earth metal hydroxide and alkali metal hydroxide neutralizing acid precipitation; In acid precipitation soybean protein, add during heating in batches alkaline earth metal hydroxide and/or alkali salt with in and albumen (Japanese patent application No. 172026/1992); Deng.According to other salt of specific alkaline earth metal content, bonding state, existence etc., these alkaline-earth metal comprise from water in conjunction with soybean protein and can disperse albumen to the water insoluble protein.But, be used as Orly for making them, preferred water is disperseed albumen, the method for making of giving an example is: when heating, in acid precipitation soybean protein, add in batches alkaline earth metal hydroxide and/or alkali salt with in and albumen.
Based on coating (not having grease and water), alkaline-earth metal is 5-15% (weight) in conjunction with the addition of soybean protein, preferred 3-10% (weight).Alkaline-earth metal is in conjunction with the amount of soybean protein very little the time, be difficult to fried or with micro-wave oven heating process in stop fully and form ＂ acanthopore ＂, also be difficult to after with the micro-wave oven heating, obtain the good fragility of chewing.On the other hand, alkaline-earth metal is in conjunction with the amount of soybean protein when too many, can produce distinctive beany flavor according to the refrigeration oil deep-fried food with the micro-wave oven heating of special kinds, and this is undesirable.
Coating of the present invention can be sold (for example, batter mix etc.) with dried product.In addition, also can sell the emulsifying product that adds water, grease or its dried product (for example, batter etc.).
Utilize the emulsifying activity of alkaline-earth metal in conjunction with soybean protein, the coating that the present invention contains water and grease can use with the form of emulsion; Or sell freezing chilled products.In addition, if required, can sell dried product as dried oil-in-water type product.
For making coating of the present invention as Orly, suitably add water, make the Orly viscosity that obtains at about 100-6,000CPS.According to other change of component water yield.For example, when making the high natural plant gum of characteristic of water use or this type of material, a large amount of water.Therefore, the water yield can not be limited to particular range, but can adjust to such limit, promptly wants fried base-material to soak when hanging in the coating, and coating can adhere on the base-material.
Grease can be the edible grease of any energy.The example of grease comprises vegetable oil for example palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, sher butter; Animal fat is tallow oil, fish oil, lard, butterfat etc. for example.In addition, the converted products that also can use them product of partial hydrogenation, hydrogenation, intersterification for example.These glyceride stocks can use or mix use separately.
If coating is Orly, grease amount is 2-35% (weight), preferred 10-30% (weight) (based on the Orly gross weight).Along with the increase of grease addition, for the fried food that heats with micro-wave oven or the coating of refrigeration oil deep-fried food, the mouthfeel after it heats with micro-wave oven also is improved.
As mentioned above, coating of the present invention contains additional food additives, for example salt, natural plant gum, flavoring, pigment, spices, emulsifying agent etc.
The method for making of fried food of the present invention is: pull with coating and want fried base-material, coating to comprise wheat flour and/or starch, alkaline-earth metal in conjunction with soybean protein, water and grease, the fried base-material that this pulls.Owing to use coating of the present invention, can stop fried floating coat ＂ acanthopore ＂, obtain the good coating in fried back and chew fragility.
The present invention is the refrigerated products of fried food of the present invention with the refrigeration oil deep-fried food of micro-wave oven heating.Method for making is: pull with coating and want fried base-material, coating to comprise wheat flour and/or starch, alkaline-earth metal in conjunction with soybean protein, water and grease, the fried base-material that this pulls makes fried food, freezing this fried food.Owing to use coating of the present invention, can stop with micro-wave oven heating floating coat ＂ acanthopore ＂, obtain chewing fragility, even heat freezing fried food too with micro-wave oven with the same coating in firm fried back.
The method for making of these food will be further elaborated in the back.
Want fried batching not limit,, comprise finished goods such as kromesky, meat such as sliced meat, fish, greengrocery etc. so long as can eat just through fried.
Pulling coating can finish according to a conventional method.For example, the Orly that is mixed with water or contain water and the Orly of grease in soak and hang batching.In addition, certain Orly also can be used on batching.
Then, if desired, the batching of pulling rolls on crumbs or similar substance.
Carry out fried, for example 80-220 ℃ once or twice fried or repeatedly with conventional method, obtain desired fried food.
The fried food that obtains is frozen makes the refrigeration oil deep-fried food of the present invention with the micro-wave oven heating.Under conventional preparation condition, when temperature is below the freezing point, carry out freezing, for example slow freezing, snap frozen etc.
The fried food of the present invention that obtains thus can sell or sell refrigerated product.And the present invention who obtains thus can be through freezing sale with the refrigeration oil deep-fried food of micro-wave oven heating.
Following preparation method and embodiment further describe this invention.Unless have describedly in addition, after this all percentages all by weight.
Method for making 1
Under room temperature, PH7.0, add 15 times of volume water extraction defatted soybeans and obtain skimmed soy milk.In the skimmed soy milk of gained, add 0.2% calcium chloride, added hot mixt 10 minutes at 100C.Then, add 0.8% calcium chloride (to do solids content), obtain the calcium aggregation aqueous solution at 65 ℃.Centrifugation calcium aggregation, water gagings such as adding.With the mixture of homogenizer homogeneous gained, use the atomizer spray drying immediately, obtain dry powder.This powder is called " calcium is in conjunction with soybean protein " in the back.
Embodiment 1
The mashed potato that is purchased carries out rehydration with the water of 3 times of volumes.The ingredients mixture that mixes as shown in table 1 boiling in advance (fried) is as the inside raw material of kromesky.The mixing ratio of mashed potato and ingredients mixture (weight) is 1: 2.
75 Ns in table 1 ingredients by weight umber onion 150 beef or suet 30 soybean refined oils 15 salt 2.5 peppers 0.5 sugar 5
With the inner raw material of 20g part moulding, pull the 10g Orly for every part.
Orly (coating) prescription is listed in the table 2.These premixeds of preparing burden disperse with cold water, as Orly.
The batching of pulling rolls on the 10g crumbs, descends fried 3 minutes at 180 ℃.After fried, freezing at once, store a few weeks longer at-18 ℃.After the storage, go frost and heating, estimate mouthfeel with micro-wave oven.Evaluation test is undertaken by 10 persons of judging.They according to the crisp mouthfeel of 5 ranking fried foods (5: crisp mouthfeel and to chew fragility fine ... 1: almost do not have crisp mouthfeel).Mean value according to 10 persons of judging is listed the result in table 2.
Table 2 prescription A B C C
(parts by weight) wheat flour (low albumen) 45 45 45 45 cornstarch, 45 45 45 45 natural plant gum, 1.8 1.8 1.8 1.8 bean curd are stuck with paste 0 100 00 calcium in conjunction with soybean protein 008 0Fuji-Pro E 0008 water 180 270 250 280 evaluation numerical value 1.2 4.0 4.2 3
A: in the same old way
Fuji-Pro E: by the nothing of Fuji Oil Co., Ltd preparation soy protein isolate in conjunction with calcium.
Calcium is in conjunction with soybean protein: contain 0.85% calcium
Bean curd is stuck with paste: the soft bean curd (water 89%, calcium 0.09%) that the Shaoshang of the mixing division of condensing with salt solution purchases
It is as shown in the table, and A does not almost have fragility.On the contrary, B and C have good crisp mouthfeel.D has crisp mouthfeel, but glutinous property is arranged slightly.Therefore, although soy protein isolate also provides crisp mouthfeel, for reducing glutinous sexy the needs with calcium in conjunction with soybean protein (comprising bean curd).
Embodiment 2
According to embodiment 1 described identical method, preparation refrigeration oil deep-fried food, but be to use prescription Orly as shown in table 3 goes to evaluate after frost and the heating with micro-wave oven.
Mix prepares Orly, and is dispersed in the cold water.By all mixing machine oil emulsion in the mixture that obtains.
The results are shown in the table 3.
Table 3 prescription E F G
(parts by weight) wheat flour (low albumen) 45 45 45 cornstarch, 45 45 45 natural plant gum, 1.2 1.2 1.2 calcium are worth 1.2 4.2 4.8 fried middle thorns in porositys (%) 50 10 0 heating using microwaves in conjunction with 170 240 271 evaluations of soybean protein 0 0.5 8 soybean refined oils 0 54 54 water and sting porosity (%) 40 20 0
E: in the same old way
As shown in table 3, E does not almost have fragility, and glutinous property and coarse mouthfeel are arranged.Though F is crisp, some is greasy.G has fragility, does not have glutinous property and soft.
Therefore, when calcium is used for Orly in conjunction with soybean protein, crisp mouthfeel is arranged and does not have glutinous property mouthfeel.In addition, reduced in thorn porosity fried and when heating with micro-wave oven.
Embodiment 3
According to embodiment 1 described identical method, evaluate test, but usefulness is Orly listed in the table 4.The results are shown in the table 4.
Table 4 prescription H I J K L M
(parts by weight) wheat flour (low albumen) 45 45 45 45 45 45 cornstarch, 45 45 45 45 45 45 natural plant gum, 1.2 1.2 1.2 1.2 1.2 1.2 calcium are worth 1.2 4.2 4.4 4.8 4.8 3.4 fried middle thorn porositys (%) 50 10 0000 in conjunction with 170 220 239 271 290 369 evaluations of soybean protein 0138 10 20 soybean refined oils 0 54 54 54 54 54 water
H: in the same old way
H has glutinous property and coarse mouthfeel.Along with the increase of calcium in conjunction with the soybean protein amount, crisp mouthfeel has improved, and has not had glutinous property mouthfeel.In addition, reduced fried acanthopore.But M has a bit hard.
Embodiment 4
According to embodiment 1 described same procedure, utilize the Orly shown in the table 5 to evaluate.The results are shown in the table 5.
Table 5 prescription N O P Q R S
(parts by weight) wheat flour (low albumen) 45 45 45 45 45 45 cornstarch, 45 45 45 45 45 45 natural plant gum, 1.2 1.2 1.2 1.2 1.2 1.2 calcium are worth 4.0 4.2 4.8 5.0 5.0 3.8 in conjunction with 226 238 271 305 384 464 evaluations of soybean protein 888888 soybean refined oils 0 15 54 100 200 300 water
All goods all have the fragility mouthfeel and do not have glutinous sexuality.Improve oil mass, it is softer that mouthfeel becomes.But S is somewhat greasy.
Embodiment 5
According to embodiment 1 described identical method, utilize the Orly shown in the table 6 to evaluate.Orly is dispersed in the cold water.Then, dispersed oil is with all mixing the machine emulsifying mixt.Repeated freezing and thaw and evaluate sample after 3 times.10 persons of judging are according to following standard rating sample:
A: good mouthfeel
B: mouthfeel is poor
Table 6 prescription T U V W X Y
-----100 100--dragging compound C----100 100 calcium are in conjunction with soybean protein 08080 8Palm Ace 0 100 0 100 0 100 water 450 515 345 440 310 415 evaluation B A B A B A Orly viscosity (CPS) 4,500 4,400 4,500 4,300 4,700 4500 to be purchased aspect B for the batter mix A 100 100 that (parts by weight) are purchased
T, V, X: in the same old way
Batter mix A, B that is purchased and C buy respectively certainly: the trade name ＂ #23-61 ＂ of Nisshin DCA, the ＂ F-205 ＂ of the ＂ T-838 ＂ of Riken Vitamins and Nippon Seifun.＂ Palm Ace ＂ is the trade name by the palmitin oil refining of Fuji Oil Co., Ltd preparation.Measure the viscosity of Orly by the Type B viscosity apparatus.
As shown in table 6, find to have improved crisp mouthfeel simply in conjunction with soybean protein and the batter mix mixing that is purchased, even heat too again through refrigerated storage with micro-wave oven with the fried food of this mixture by calcium.
Experiment 1
Prepare the refrigeration oil deep-fried food according to embodiment 1 described identical method, A, B and C are stored in half a year in-40 ℃ of refrigerators, thaw with the micro-wave oven heating then.Observe the drying regime of inner raw material and coating, find that inside raw material and the coating of A done, but the inside raw material of B and C and coating keep saturation state.
As mentioned above, in the refrigeration oil deep-fried food of the present invention,, also can prevent from ＂ acanthopore ＂ to occur in fried, avoid inner raw material and coating drying even store some months (comprising sale) at freezing state with micro-wave oven heating.In addition, even heat freezing fried food with micro-wave oven, coating can keep and the same good crisp mouthfeel in firm fried back equally, and stops generation ＂ acanthopore ＂.
Claims (4)
1. coating comprises that alkaline-earth metal is in conjunction with soybean protein with as the wheat flour and/or the starch of Main Ingredients and Appearance.
2. according to the coating of claim 1, wherein raw material also contains water and grease.
3. the preparation method of a fried food wants fried batching, the batching after fried the pulling with comprising that wheat flour and/or starch, alkaline-earth metal are pulled in conjunction with the coating of soybean protein, water and grease.
4. preparation method with the refrigeration oil deep-fried food of micro-wave oven heating, want fried batching with comprising that wheat flour and/or starch, alkaline-earth metal are pulled in conjunction with the coating of soybean protein, water and grease, batching after fried the pulling is made fried food, freezing this fried food.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP073042/1995 | 1995-03-30 | ||
| JP073042/95 | 1995-03-30 | ||
| JP7073042A JP2778512B2 (en) | 1995-03-30 | 1995-03-30 | Clothes, fried food and fried frozen food for microwave heating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1137869A true CN1137869A (en) | 1996-12-18 |
| CN1076177C CN1076177C (en) | 2001-12-19 |
Family
ID=13506925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96107220A Expired - Fee Related CN1076177C (en) | 1995-03-30 | 1996-03-30 | Edible coating material, fried food and frozen fried food for heating with microwave oven |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP2778512B2 (en) |
| CN (1) | CN1076177C (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939142B (en) * | 2005-09-30 | 2010-06-09 | 好侍食品株式会社 | Method of producing processed food |
| CN101263913B (en) * | 2008-04-28 | 2011-05-04 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
| CN102612323A (en) * | 2009-09-09 | 2012-07-25 | 杜拉菲兹有限责任公司 | Edible surface-modifying particles and methods for their manufacture |
| CN102933095A (en) * | 2010-05-31 | 2013-02-13 | 株式会社日冷食品 | Method for producing batter-fried food as ready-made food product |
| CN104768394A (en) * | 2012-12-04 | 2015-07-08 | 不二制油股份有限公司 | Granular starch composition |
| CN107427047A (en) * | 2015-03-23 | 2017-12-01 | 弗莱斯4奥公司 | Coating for frying potato products, the potato products for scribbling the coating and preparation method thereof |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011004893A1 (en) * | 2009-07-09 | 2011-01-13 | 不二製油株式会社 | Powdery soybean material and wheat flour products using same |
| JP2011244720A (en) * | 2010-05-25 | 2011-12-08 | Tablemark Co Ltd | Oil cooked food butter, processed food for cooking with oil, oil cooked food, and method for preserving the oil cooked food |
| JP6958231B2 (en) | 2017-10-25 | 2021-11-02 | ユーハ味覚糖株式会社 | Croquette-like snacks |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6147158A (en) * | 1984-08-10 | 1986-03-07 | Chiba Seifun Kk | Dusting powder composition for fry product |
| JPH0755128B2 (en) * | 1990-07-13 | 1995-06-14 | 株式会社マンヨー食品 | Composition for forming film on food ingredients |
-
1995
- 1995-03-30 JP JP7073042A patent/JP2778512B2/en not_active Expired - Lifetime
-
1996
- 1996-03-30 CN CN96107220A patent/CN1076177C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939142B (en) * | 2005-09-30 | 2010-06-09 | 好侍食品株式会社 | Method of producing processed food |
| CN101263913B (en) * | 2008-04-28 | 2011-05-04 | 江南大学 | Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition |
| CN102612323A (en) * | 2009-09-09 | 2012-07-25 | 杜拉菲兹有限责任公司 | Edible surface-modifying particles and methods for their manufacture |
| CN102933095A (en) * | 2010-05-31 | 2013-02-13 | 株式会社日冷食品 | Method for producing batter-fried food as ready-made food product |
| CN104768394A (en) * | 2012-12-04 | 2015-07-08 | 不二制油股份有限公司 | Granular starch composition |
| CN107427047A (en) * | 2015-03-23 | 2017-12-01 | 弗莱斯4奥公司 | Coating for frying potato products, the potato products for scribbling the coating and preparation method thereof |
| CN107427047B (en) * | 2015-03-23 | 2021-09-21 | 弗莱斯4奥公司 | Coating for potato products for frying, potato products coated with such coating and method for the production thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08266239A (en) | 1996-10-15 |
| CN1076177C (en) | 2001-12-19 |
| JP2778512B2 (en) | 1998-07-23 |
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Granted publication date: 20011219 Termination date: 20130330 |