JPS5550867A - Improvement in color of fried food - Google Patents

Improvement in color of fried food

Info

Publication number
JPS5550867A
JPS5550867A JP12363678A JP12363678A JPS5550867A JP S5550867 A JPS5550867 A JP S5550867A JP 12363678 A JP12363678 A JP 12363678A JP 12363678 A JP12363678 A JP 12363678A JP S5550867 A JPS5550867 A JP S5550867A
Authority
JP
Japan
Prior art keywords
fried food
fried
color
improvement
raw material
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.)
Granted
Application number
JP12363678A
Other languages
Japanese (ja)
Other versions
JPS6161779B2 (en
Inventor
Katsuo Sumiyama
Ishikichi Ishiyama
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kibun KK
Original Assignee
Kibun KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kibun KK filed Critical Kibun KK
Priority to JP12363678A priority Critical patent/JPS5550867A/en
Publication of JPS5550867A publication Critical patent/JPS5550867A/en
Publication of JPS6161779B2 publication Critical patent/JPS6161779B2/ja
Granted legal-status Critical Current

Links

Landscapes

  • Fish Paste Products (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

PURPOSE: To make it possible to obtain a fried food of improved color after frying, by adding a specific substance to a raw material mixture.
CONSTITUTION: A raw material mixture is compounded with (A) high-melting fats and oils, e.g. margarine, shortening, or lard, alone, or emulsified with (B) a soybean protein or an emulsifying agent, e.g. propylene glycol, glycerol, sorbitan, or sugar ester of a fatty acid, formed and fried to give the desired fried food, e.g. fried fish balls.
COPYRIGHT: (C)1980,JPO&Japio
JP12363678A 1978-10-09 1978-10-09 Improvement in color of fried food Granted JPS5550867A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP12363678A JPS5550867A (en) 1978-10-09 1978-10-09 Improvement in color of fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP12363678A JPS5550867A (en) 1978-10-09 1978-10-09 Improvement in color of fried food

Publications (2)

Publication Number Publication Date
JPS5550867A true JPS5550867A (en) 1980-04-14
JPS6161779B2 JPS6161779B2 (en) 1986-12-27

Family

ID=14865482

Family Applications (1)

Application Number Title Priority Date Filing Date
JP12363678A Granted JPS5550867A (en) 1978-10-09 1978-10-09 Improvement in color of fried food

Country Status (1)

Country Link
JP (1) JPS5550867A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61146164A (en) * 1984-12-20 1986-07-03 Sawada Tamezo Method for developing letter and figure on fried food made from bean curd
JP2005245407A (en) * 2004-03-08 2005-09-15 Kibun Foods Inc Hanpen and its manufacturing method

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
NEW FOOD INDUSTRU=S52M1D1 *
PROTEIN SCHOOLmgþn=1978M2D18 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61146164A (en) * 1984-12-20 1986-07-03 Sawada Tamezo Method for developing letter and figure on fried food made from bean curd
JP2005245407A (en) * 2004-03-08 2005-09-15 Kibun Foods Inc Hanpen and its manufacturing method

Also Published As

Publication number Publication date
JPS6161779B2 (en) 1986-12-27

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