公开(公告)号：EP3061352A4

公开(公告)日：2017-04-19

申请号：EP14856082

申请日：2014-08-11

申请人： NISSHIN SEIFUN GROUP INC ,  NISSHIN FOODS INC

发明人： ITO TAKASHI ,  KOJIMA KAZUKO ,  SESAI TAKASHI ,  IRIE KENTARO ,  NISHIDE TATSUNORI

IPC分类号： A23L3/40 ,  A23L5/10 ,  A23B7/02 ,  A23L17/00 ,  A23L19/00 ,  A23L29/212 ,  A23L29/225 ,  A23L35/00 ,  A23P20/12

CPC分类号： A23B7/0205 ,  A23B7/02 ,  A23L3/40 ,  A23L5/11 ,  A23L19/05 ,  A23L29/212 ,  A23L29/225 ,  A23P20/12 ,  A23V2002/00

摘要： The method for producing kaki-age according to the present invention includes the steps of: coating an ingredient with a crust material such that the proportion of the crust material, in terms of solid content, is within a range from 30 to 50 parts by mass per 100 parts by mass of the ingredient; and subjecting the crust-material-coated ingredient to a heating treatment including deep-frying such that the moisture content of the final product is 10 mass% or less. The oil temperature in deep-frying is preferably from 135°C to 155°C inclusive. The heating treatment may include a hot-air drying treatment, and in that case, it is preferable to dry the deep-fried ingredients ( kaki-age ) with hot-air at a temperature within a range above 120°C and equal to or below 160°C.

摘要翻译： 根据本发明的生产印花的方法包括以下步骤：用外壳材料涂覆成分，使得外壳材料的比例以固体含量计在30至50质量份的范围内 每100质量份的成分; 并且对所述外壳材料涂覆的成分进行包括油炸的加热处理，使得最终产品的水分含量为10质量％以下。 油炸中的油温优选为135℃〜155℃。 加热处理可以包括热风干燥处理，在这种情况下，优选在120℃以上的温度范围内用热空气干燥油炸成分（kaki-age），等于或 低于160℃。