JP2993040B2 - Fried food containing thermoplastic food and method for producing the same - Google Patents
Fried food containing thermoplastic food and method for producing the sameInfo
- Publication number
- JP2993040B2 JP2993040B2 JP2109536A JP10953690A JP2993040B2 JP 2993040 B2 JP2993040 B2 JP 2993040B2 JP 2109536 A JP2109536 A JP 2109536A JP 10953690 A JP10953690 A JP 10953690A JP 2993040 B2 JP2993040 B2 JP 2993040B2
- Authority
- JP
- Japan
- Prior art keywords
- food
- fried
- starch
- thermoplastic
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013305 food Nutrition 0.000 title claims description 46
- 229920001169 thermoplastic Polymers 0.000 title claims description 20
- 239000004416 thermosoftening plastic Substances 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 244000061456 Solanum tuberosum Species 0.000 claims description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 10
- 235000019197 fats Nutrition 0.000 claims description 7
- 239000003264 margarine Substances 0.000 claims description 6
- 235000013310 margarine Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 210000003491 skin Anatomy 0.000 description 16
- 239000003925 fat Substances 0.000 description 7
- 206010040844 Skin exfoliation Diseases 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 239000012943 hotmelt Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 2
- 240000002129 Malva sylvestris Species 0.000 description 2
- 235000006770 Malva sylvestris Nutrition 0.000 description 2
- 102220483782 Myb/SANT-like DNA-binding domain-containing protein 1_A21D_mutation Human genes 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【発明の詳細な説明】 産業上の利用分野 本発明は、チーズその他の熱可塑性食品を油脂含有混
生地中の内包せしめたフライ食品及びその製造法に関す
る。本発明によるフライ食品は、油揚げ処理による形崩
れ、表皮の剥離が生ぜず外形の整ったものとなる。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food in which cheese or other thermoplastic food is included in an oil-and-fat-containing mixed dough, and a method for producing the same. The fried food according to the present invention has a well-shaped outer shape without shape collapse and peeling of the epidermis due to the frying treatment.
従来の技術 従来、あん等を内包させ小麦粉を主成分とする生地を
外皮とし、これを油揚げしてフライ食品を製造してい
る。しかし、このようなフライ食品は、油揚時に外皮が
形崩れしたりあるいは外皮が剥離したりして外観を損う
欠点があった。また内包食品に熱溶融性食品を使うとこ
れが油揚時に溶融し、外皮の破損に伴って外部に溶出す
るので、熱溶融性食品を内包させたフライ食品を製造す
ることは困難であった。2. Description of the Related Art Conventionally, dough containing flour as a main component in which bean is included is used as an outer skin, and this is fried to produce fried food. However, such fried foods have a drawback that the outer skin loses its shape or the outer skin peels off during frying, thereby impairing the appearance. In addition, when a hot-melt food is used as the encapsulated food, it is melted during frying and elutes with the damage of the outer skin, so that it has been difficult to produce a fried food containing the hot-melt food.
そして、フライ食品の油揚げ時におけるこのような問
題を解決する手段として、種々の検討がなされている。
例えば、特公昭63−58538号公報によると、小麦粉、油
脂、ベーキングパウダーおよび水を主成分とする混捏生
地に油でいためた挽肉を内包させて形成し、80〜150℃
の温度で２〜８分間加熱処理し、油揚げを行う油揚げ食
品の製造法が提案されている。この方法は、生地に小麦
粉に対し30％以上の油脂を加え、80〜150℃の温度で２
〜８分加熱することによって油揚時の形崩れや表皮の剥
離を防止するものであるが、80℃〜150℃の温度で２〜
８分間加熱するという煩雑な工程を要し、またこの方法
をチーズのような熱溶融性食品を内包させるものに使用
しても必ずしも満足のできる結果を得ることはできなか
った。Various studies have been made as means for solving such a problem at the time of frying fried foods.
For example, according to Japanese Patent Publication No. 63-58538, flour, oil and fat, baking powder and kneaded dough containing water as a main component are formed by enclosing minced meat in oil, and formed at 80 to 150 ° C.
At a temperature of 2 to 8 minutes, and fried. In this method, 30% or more of fats and oils are added to dough at a temperature of 80 to 150 ° C.
Heating for up to 8 minutes prevents shape collapse and peeling of the epidermis during frying.
A complicated process of heating for 8 minutes was required, and satisfactory results could not always be obtained even if this method was used for enclosing a hot-melt food such as cheese.
発明が解決しようとする課題 本発明は、チーズその他の熱可塑性食品を内包させた
フライ食品おいて、その油揚工程時における形崩れ、表
皮剥離等の問題をできるだけ簡単な手法によって解決
し、外形の整ったフライ食品を得ることを目的としてな
されたものである。Problem to be Solved by the Invention The present invention solves problems such as shape collapse and skin peeling during the frying step in a fried food in which cheese or other thermoplastic food is encapsulated by a method as simple as possible, The purpose is to obtain a fried food product.
すなわち、本発明の課題は、油揚工程時における形崩
れ、表皮剥離等を防止したフライ食品を得ることにあ
る。That is, an object of the present invention is to obtain a fried food product in which the shape collapse during the frying step and the peeling of the skin are prevented.
課題を解決するための手段 本発明は、このような課題を解決するために検討を行
ったところ、 （１） 外皮の混捏生地は、小麦粉、澱粉あるいはポテ
トフレークを使用し、液状油脂を混捏生地に対し10〜50
重量％含有せしめること、 （２） 内包材として熱可塑性食品、例えばナチュラル
チーズを使用し、これを上記混捏生地を外皮として包
み、その表面を凍結変性性のある澱粉 糊液で被膜して外皮を強化すること という（１）及び（２）の手段を採用することによっ
てチーズその他の熱可塑性食品を内包したフライ食品で
も油揚げ処理による形崩れ、表皮剥離を防止することが
できることを見出して本発明を完成するに至ったもので
ある。Means for Solving the Problems The present invention has been studied in order to solve such problems. (1) The kneaded dough for the hull uses flour, starch or potato flakes, and is kneaded with a liquid oil or fat. 10 ~ 50
(2) A thermoplastic food, for example, natural cheese is used as an inner packaging material, and the kneaded dough is wrapped as an outer skin, and its surface is coated with a freeze-denaturing starch paste solution to coat the outer skin. The present invention has been found to be able to prevent shape collapse and peeling of the epidermis due to frying even in fried food containing cheese or other thermoplastic foods by adopting the means (1) and (2) of strengthening. It has been completed.
すなわち、本発明は、熱可塑性食品が、混捏生地に対
し液状油脂10〜50重量％またはそれに相当する油脂含量
をマーガリンと、ポテトフレーク、澱粉、小麦粉を単独
またはこれらの組合わせたものとを主成分とする混捏生
地の外皮で被覆され、さらにその表面が凍結変性性澱粉
糊液で被膜され、全体が油揚げされ、各成分が可食性と
されている熱可塑性食品を内包したフライ食品及びその
製造法に関する。That is, the present invention mainly relates to a thermoplastic food comprising a margarine, a potato flake, a starch, and a flour alone or in combination with a liquid fat or oil content of 10 to 50% by weight or an equivalent thereof based on the kneaded dough. Fried food containing thermoplastic food, which is covered with the outer skin of kneaded dough as a component, the surface of which is further coated with a freeze-modified starch paste solution, the whole is fried, and each component is made edible, and About the law.
本発明で用いる熱可塑性食品には、ナチュラルチー
ズ、クリームチーズ、クリームソース、チーズスプレッ
ド、チーズフード等がある。ナチュラルチーズには、チ
ェダチーズ、ゴーダチーズ、エグモントチーズ等が用い
られる。これらのチーズは、60℃以上に加熱したとき、
チーズが溶融し、液状化するときは糸引き性を帯びる。The thermoplastic food used in the present invention includes natural cheese, cream cheese, cream sauce, cheese spread, cheese food and the like. Cheddar cheese, Gouda cheese, Egmont cheese and the like are used as natural cheeses. When these cheeses are heated above 60 ° C,
When the cheese melts and liquefies, it takes on stringiness.
本発明で用いる液状油脂とは、常温で液状の油脂をい
い、例えば大豆油、サフラワー油等が挙げられる。この
液状油脂、またはまマーガリンを油脂として混捏生地中
10〜50％、好ましくは10〜30％配合する。この量比で配
合する理由は、油脂含量が少いと形崩れ、表面剥離等が
生じ、また多いとフライがべとべとした感じになるから
である。The liquid fat or oil used in the present invention refers to a fat or oil that is liquid at normal temperature, and includes, for example, soybean oil, safflower oil and the like. This liquid oil or margarine is used as an oil in the kneaded dough.
10 to 50%, preferably 10 to 30% is blended. The reason for blending at this ratio is that if the oil content is small, the shape and shape of the surface are peeled off, and if the content is large, the fries become sticky.
本発明でその他の主原料は小麦粉、澱粉、ポテトフレ
ークが挙げられる。これは、各単独で使用した場合、小
麦粉を使えばパイ生地に近く、またポテトフレークを使
えばポテト生地のタイプとなる。またこれらを２種以上
組み合わせることを本発明では妨げるものではない。こ
の配合は混捏生地中、全固形含量として20〜60％含有さ
せることが好ましい。20％未満では生地が軟らかすぎ、
また60％を超えると固すぎ、いずれも外皮の成型性を低
下させる。In the present invention, other main raw materials include wheat flour, starch, and potato flakes. When used alone, this is close to pie dough when using flour, or potato dough when using potato flakes. The present invention does not hinder the combination of two or more of these. It is preferable that this kneading dough is contained in the kneaded dough in a total solid content of 20 to 60%. If less than 20%, the dough is too soft,
On the other hand, if it exceeds 60%, it is too hard, and all of them decrease the moldability of the outer skin.
本発明では、熱可塑性食品を生地で包み、この周囲を
澱粉糊液で被膜する。澱粉としては、バレイショ澱粉、
小麦澱粉、トウモロコシ澱粉、タピオカ澱粉、緑豆澱
粉、α化澱粉等の澱粉が用いられる。これらは、凍結す
ると変性する性質を有する。従って、澱粉糊液で生地を
被膜して油揚時の形崩れを防止するとともに、これを凍
結すると被膜がポーラスとなって油揚時の水蒸気の散逸
を助け一層形崩れを防止し、強固な外皮を作ることがで
きる。In the present invention, the thermoplastic food is wrapped in a dough, and the periphery thereof is coated with a starch paste solution. As starch, potato starch,
Starches such as wheat starch, corn starch, tapioca starch, mung bean starch, and pregelatinized starch are used. These have the property of denaturing when frozen. Therefore, the dough is coated with a starch paste solution to prevent shape collapse at the time of oil frying, and when frozen, the film becomes porous and helps dissipate water vapor at the time of oil frying, further preventing shape collapse, and forming a strong outer skin. Can be made.
また、糊液で被膜し、さらにその表面にパン粉をつけ
てもよい。Moreover, you may coat | cover with a paste liquid and may further attach bread crumbs to the surface.
しかし、通常のバッター液、例えば小麦粉と水と２〜
３％の油を混合してなるバッター液を使用しても破衣を
防止することはできない。However, the usual batter solution, for example, flour and water and 2-
Even if a batter solution mixed with 3% oil is used, breakage cannot be prevented.
本発明における熱可塑性食品と外皮との量比は、前者
１に対し後者１〜２（重量比）で用いられる。In the present invention, the ratio between the thermoplastic food and the outer skin is used in the former 1 to the latter 1 to 2 (weight ratio).
本発明では熱可塑性食品を、上記の生地で包み、油揚
げした場合、生地に油が分散していることから、具のチ
ーズと外皮とが上手く融合し、180℃前後の加熱でもチ
ーズからの水分分離を防ぎ、結果的に水蒸気による内圧
上昇を軽減していると考えられる。さらに、チーズと生
地で包餡成形後、澱粉糊液で周囲を被覆して強度を付与
し生地の、フライ時の型崩れを防止する効果を一層助長
している。しかも本糊液で被覆し、かつ凍結することに
よりポーラス性のある強固な外皮をつくることができ
る。In the present invention, when the thermoplastic food is wrapped in the above-mentioned dough and fried, the oil is dispersed in the dough, so that the cheese and the outer skin of the ingredient are well fused, and the moisture from the cheese even when heated at about 180 ° C. It is considered that separation was prevented, and as a result, the internal pressure rise due to water vapor was reduced. Furthermore, after encrusting and molding with cheese and dough, the surroundings are coated with a starch paste solution to impart strength and further promote the effect of preventing the dough from becoming out of shape during frying. Moreover, by coating with the paste liquid and freezing, a strong outer skin having a porous property can be formed.
次に、本発明を実施例をあげて具体的に説明する。 Next, the present invention will be specifically described with reference to examples.
実施例１ 第１表に示すようにポテトフレーク35重量％、５％澱
粉糊液20重量％、大豆サラダ油15重量％及び水を加えて
全量を100重量％としてこれらの原料をミキサーで混合
し、ポテトタイプの生地を得た。この生地を包餡機（例
えばレオンS27型）を使用し、ナチュラルチーズ（ゴー
タチーズ）を内包材として円柱状、または小判状等に形
成した。全重量は20〜30g、外皮と具材の重量比は約1.
2:0.8ぐらいを目安とした。この形成したものを５％澱
粉糊液で周囲を被覆し、さらにパン粉をつけチーズフラ
イの原料とした。保存の目的でこれを−40℃で急速冷凍
後、約24時間後に180℃の温度で油揚した。包餡機を使
用せずに、手作りで２〜5mmの厚さのシート成形し、同
様に包餡成形しても良い。Example 1 As shown in Table 1, 35 wt% of potato flakes, 20 wt% of 5% starch paste solution, 15 wt% of soybean salad oil and water were added to make the total amount 100 wt%, and these ingredients were mixed with a mixer. Potato-type dough was obtained. This dough was formed into a cylindrical or oval shape using natural cheese (gotha cheese) as an inner packaging material using an encrusting machine (for example, Leon S27 type). The total weight is 20-30g, and the weight ratio between the outer skin and the ingredients is about 1.
It was about 2: 0.8. The thus formed product was covered with a 5% starch paste solution, and then bread crumbs were added thereto to obtain a cheese fry raw material. This was rapidly frozen at -40 ° C for storage purposes, and then fried at a temperature of 180 ° C after about 24 hours. Instead of using an encrusting machine, a sheet having a thickness of 2 to 5 mm may be formed by hand and then encrusted.
実施例２ 第１表に示すような小麦粉、マーガリン、塩、及び水
配合の原料をミキサーで混合し、パイ生地タイプの生地
を得た。以下、実施例１と同様に成形し、油揚した。Example 2 Raw materials containing wheat flour, margarine, salt and water as shown in Table 1 were mixed with a mixer to obtain a pie dough type dough. Hereinafter, it was formed and fried in the same manner as in Example 1.
比較例１ 実施例１において大豆油脂含量を15％から４％に減少
させる以外実施例１と同様に実施した。Comparative example 1 It carried out like Example 1 except having reduced soybean oil content from 15% to 4%.
比較例２ 実施例２において、レオン包餡機で成形後、５％澱粉
糊液で周囲を被覆しなかった以外実施例２と同様に実施
した。Comparative Example 2 Example 2 was carried out in the same manner as in Example 2, except that the surroundings were not covered with a 5% starch paste solution after molding with a Leon encrusting machine.
これらの結果を第２表に示す。 Table 2 shows the results.
この表からみて、本発明によるものはフライ後の形崩
れやチーズの洩れがなく、また被膜の油によるベタつき
もなく外観の良いチーズ内包フライ食品を得ることがで
きた。 As can be seen from the table, the food according to the present invention did not lose shape or cheese after frying, and it was possible to obtain a cheese-enclosed fried food with good appearance without stickiness due to oil on the film.
発明の効果 本発明によると、熱可塑性食品を、液状油脂10〜50重
量％またはそれに相当する油脂含量のマーガリンと、ポ
テトフレーク、澱粉、小麦粉を単独またはこれを組合せ
たものとを主成分とする混捏生地で被覆し、さらにその
表面が凍結変性性澱粉糊液で被膜されているので、これ
を油揚げしても外皮が形崩れしたり外皮が剥離したりす
ることがなく外観の良いフライ食品を得ることができ
る。本発明で熱可塑性食品としてチーズを用いるとその
効果が大である。Effect of the Invention According to the present invention, a thermoplastic food is composed mainly of liquid oils and fats of 10 to 50% by weight or a margarine having an oil and fat content equivalent thereto, and potato flakes, starch and flour alone or in combination. It is coated with kneaded dough, and its surface is coated with a freeze-denaturing starch paste solution, so even if it is fried, fried foods with good appearance without deforming the outer skin or peeling the outer skin Obtainable. When cheese is used as the thermoplastic food in the present invention, the effect is great.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/01 A21D 2/16 A21D 13/06 A23C 19/09 A23L 1/176 ──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. 6 , DB name) A23L 1/01 A21D 2/16 A21D 13/06 A23C 19/09 A23L 1/176
Claims (4)
脂10〜50重量％またはそれに相当する油脂含量のマーガ
リンと、ポテトフレーク、澱粉、小麦粉を単独またはこ
れらを組合わせたものとを主成分とする混捏生地の外皮
で被覆され、さらにその表面が凍結変性性澱粉糊液で被
覆され、全体が油揚げされ、各成分が可食性とされてい
る熱可塑性食品を内包したフライ食品(1) A thermoplastic food mainly comprises margarine having a liquid fat content of 10 to 50% by weight or a fat content equivalent thereto, potato flakes, starch, and flour alone or in combination thereof, based on the kneaded dough. A fried food that is covered with the outer skin of the kneaded dough as a component, the surface of which is further coated with a freeze-modified starch paste solution, the whole is fried, and a thermoplastic food in which each component is edible.
する請求項（１）記載の熱可塑性食品を内包したフライ
食品2. The fried food containing the thermoplastic food according to claim 1, wherein the fried food is used in combination with potato flakes and starch.
求項（１）記載の熱可塑性食品を内包したフライ食品3. The fried food containing the thermoplastic food according to claim 1, wherein the thermoplastic food is natural cheese.
10〜50重量％またはそれに相当する油脂含量のマーガリ
ンと、ポテトフレーク、澱粉、小麦粉を単独またはこれ
らを組合わせたものとを主成分とする混捏生地の外皮で
被覆し、さらにその表面を凍結変性性澱粉糊液で被覆
し、油揚げを行うことを特徴とする熱可塑性食品を内包
したフライ食品の製造法4. A method of mixing a thermoplastic food with a liquid fat or
Coated with the outer skin of a kneaded dough mainly composed of margarine having an oil or fat content of 10 to 50% by weight or its equivalent and potato flakes, starch, and flour alone or in combination, and further freeze-denaturing the surface thereof Method for producing fried food containing thermoplastic food, characterized in that the food is coated with a liquid starch paste and fried
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2109536A JP2993040B2 (en) | 1990-04-25 | 1990-04-25 | Fried food containing thermoplastic food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2109536A JP2993040B2 (en) | 1990-04-25 | 1990-04-25 | Fried food containing thermoplastic food and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH048254A JPH048254A (en) | 1992-01-13 |
| JP2993040B2 true JP2993040B2 (en) | 1999-12-20 |
Family
ID=14512739
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2109536A Expired - Fee Related JP2993040B2 (en) | 1990-04-25 | 1990-04-25 | Fried food containing thermoplastic food and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2993040B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2790431B2 (en) * | 1994-03-10 | 1998-08-27 | 雪印乳業株式会社 | Fried food |
| JP4594204B2 (en) * | 2005-10-05 | 2010-12-08 | 阿部幸製菓株式会社 | Snack bean confectionery and method for producing the same |
| KR102199737B1 (en) * | 2020-05-28 | 2021-01-08 | (주)옥두식품 | Twist hot dog to prevent deviation of taste source |
-
1990
- 1990-04-25 JP JP2109536A patent/JP2993040B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH048254A (en) | 1992-01-13 |
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