Title:
かき揚げの製造方法、及びそれに用いるかき揚げ用組成物
Document Type and Number:
Japanese Patent JP7021977
Kind Code:
B2
Abstract:
To provide a method for producing fermented soybean Kakiage with good working efficiency as compared with conventional methods.SOLUTION: A method for producing fermented soybean Kakiage including a step of preparing a seed of the fermented soybean Kakiage in a freely openable/closable container, wherein the step of preparing the seed of the fermented soybean Kakiage includes a step of charging the freely openable/closable container with ingredients for the fermented soybean Kakiage, a step of charging the freely openable/closable container with a composition for the fermented soybean Kakiage, a step of charging the freely openable/closable container with a liquid material containing water, and a step of shaking a content in a state of closing the freely openable/closable container; a dispersion degree of the composition for the fermented soybean Kakiage measured by a predetermined measuring method is 30% or more; and the composition for the fermented soybean Kakiage is used for the method for producing fermented soybean Kakiage according to the present invention, in which the dispersion degree is 30% or more.SELECTED DRAWING: None
Inventors:
Tomonobu Sunaga
Chiharu Yanai
Chiharu Yanai
Application Number:
JP2018036625A
Publication Date:
February 17, 2022
Filing Date:
March 01, 2018
Export Citation:
Assignee:
Showa Sangyo Co., Ltd.
International Classes:
A23L5/10; A23L7/157
Domestic Patent References:
| JP5244883A | ||||
| JP2009189298A | ||||
| JP2011152069A | ||||
| JP49026440A | ||||
| JP2002291432A | ||||
| JP2011254785A |
Foreign References:
| WO2018143215A1 |
Attorney, Agent or Firm:
Goro Nomura
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