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公开(公告)号：EP3061352A4
公开(公告)日：2017-04-19
申请号：EP14856082
申请日：2014-08-11
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℃。
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公开(公告)号：EP3170407A4
公开(公告)日：2018-03-14
申请号：EP15821954
申请日：2015-07-15
申请人： NISSHIN FOODS INC
CPC分类号： A23L17/75 , A23L7/198 , A23L13/03 , A23L19/05 , A23L29/225 , A23P20/10 , A23P20/12 , A23P2020/251 , A23V2002/00
摘要： Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a heat-moisture-treated wheat flour having a degree of gelatinization of 12.5 to 30% and having a viscosity of 1 to 10 Pa·s when the heat-moisture-treated wheat flour is added with 300% by mass of water based on the mass of the flour; and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride.
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公开(公告)号：EP3170405A4
公开(公告)日：2018-03-14
申请号：EP15821616
申请日：2015-07-15
申请人： NISSHIN FOODS INC
CPC分类号： A23L17/75 , A23L7/198 , A23L29/10 , A23P20/10 , A23P20/12 , A23P2020/251 , A23V2002/00
摘要： Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.
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