JP2009082024A - Coating material for spray-type fried food, and fried food using the coating material - Google Patents
Coating material for spray-type fried food, and fried food using the coating material Download PDFInfo
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- Grain Derivatives (AREA)
Abstract
Description
本発明は、サクサクとした良好な食感を有するまぶしタイプの揚げ物用衣材、及び該衣材を用いた揚げ物に関する。 The present invention relates to a fried food material for a fried food having a crispy and good texture, and a fried food using the clothing material.
揚げ物とは、唐揚げ、フライ、天ぷら等の、具材に衣が付着され、油ちょうされてなる様々な食品をいい、油ちょう後にそのまま食される場合もあるが、冷凍保存後に電子レンジやオーブン等により二次加熱されて、食される場合もある。揚げ物は、上記いずれの場合であっても、風味とサクサクとした軽い食感があり、具材と衣が十分に結着しているものが好まれる傾向がある。このような消費者の嗜好を満たすべく、揚げ物用衣材は、現在に至るまで様々な改良がなされてきた。 Deep-fried food is a variety of foods that are garnished and oiled, such as deep-fried food, fried food, and tempura. In some cases, the food is secondarily heated by an oven or the like. In any of the above cases, the deep-fried food has a light and crisp texture and tends to be favored in which ingredients and clothing are sufficiently bound. In order to satisfy such consumer preferences, various improvements have been made to fried clothing materials.
その一つとして、衣材にサクサクとした軽い食感をもたせるために穀粉を含有させることが提案されており、例えば、下記特許文献１には、ミックス中にコーンフラワー５〜３０重量％、コーングリッツ１〜５重量％、蔗糖脂肪酸エステル０．１〜０．５重量％およびレシチン０．１〜０．５重量％を含有するバッター用ミックスが開示されている。 As one of them, it has been proposed to contain flour in order to give the clothing material a light and crunchy texture. For example, Patent Document 1 listed below contains 5 to 30% by weight of corn flour and corn grits in the mix. A batter mix containing 1 to 5% by weight, sucrose fatty acid ester 0.1 to 0.5% by weight and lecithin 0.1 to 0.5% by weight is disclosed.
また、衣材の結着性や風味を改善し、冷凍保存後の経時的変化を抑えるために、α化処理した穀粉を含有することも提案されており、例えば、下記特許文献２には、トウモロコシ粉砕物（コーングリッツおよび／またはコーンフラワー）のα化処理物が３０〜１００重量％からなるフライバッター用粉が開示されている。 Moreover, in order to improve the binding property and flavor of the clothing material, and to suppress the change over time after freezing storage, it has also been proposed to contain flour that has been pregelatinized. There is disclosed a flybatter flour comprising 30 to 100% by weight of a corn ground product (corn grits and / or corn flour).
また、衣材の結着性をより高めるために、高蛋白粉粒体を含有することも提案されており、例えば、下記特許文献３には、粒度が２０〜８０メッシュの難溶性粒状物質と、カードラン、キサンタンガム、グアガム、グリロイド、プルラン及びカラギーナンからなる群から選ばれた１種以上の増粘多糖類と、高蛋白質粉粒体とを含有する揚げ物用衣組成物が開示されている。 Moreover, in order to further improve the binding property of the clothing material, it has been proposed to contain a high protein granular material. For example, in Patent Document 3 below, a slightly soluble granular material having a particle size of 20 to 80 mesh and , A fried food composition comprising one or more thickening polysaccharides selected from the group consisting of curdlan, xanthan gum, guar gum, griroid, pullulan and carrageenan, and a high protein powder is disclosed.
これらは、主として水溶きタイプの揚げ物用衣材を提供するものであるが、揚げ物用衣材には、バッターのような液状あるいはペースト状の水溶きタイプのものと、粉末状の唐揚げ粉や打ち粉のようなまぶしタイプのものがある。この場合、まぶしタイプの揚げ物用衣材を水で溶き、水溶き用揚げ物衣材として併用もすることもできるが、まぶしタイプは水分含量が低いため、より結着性に欠け、一方の水溶きタイプは衣が厚く、ベタベタしがちなため、それぞれに適した衣材の改良が望まれる。 These mainly provide water-soluble types of fried food materials, such as batter-like water-type or paste-type water-soluble types, and powdered deep-fried and dusted powder. There is a type of glare type. In this case, it is also possible to melt the fried-type fried food material with water and use it as a fried food material for water-soluble fried food. Because the clothes are thick and tend to be sticky, it is desirable to improve the clothes suitable for each.
例えば、まぶしタイプの揚げ物用衣材としては、下記特許文献４に、大豆水抽出粉末と穀物粗粒物と、膨張剤と、乳化剤とを含むことを特徴とするフライ用ブレッダーの発明が開示されている。 For example, the invention of a frying blender characterized by including a soybean water extract powder, a grain coarse product, a swelling agent, and an emulsifier is disclosed in Japanese Patent Application Laid-Open No. 2004-259542 as a fried material for fried foods. ing.
更に、水溶きタイプの揚げ物用粉とまぶしタイプの揚げ物用粉、それぞれに適した原材料を選択し、組み合わせる提案として、下記特許文献５には、沃素価が９５以下の食用油脂を２．５〜２５質量％、大豆蛋白質を１．５〜１５質量％、有機酸モノグリセリド及び／又はショ糖脂肪酸エステルを０．１〜１．５質量％、α化度が７０％以上の穀粉及び／又は澱粉を１．５〜１５質量％含むバッター用ミックス粉に水を加えてバッターを調整し、このバッターを具材に付着させ、次いで水不溶性多糖類を０．２〜２質量％、水溶性多糖類を０．０５〜１．５質量％含むブレダー用ミックス粉を付着させた後、油ちょうし、冷凍することを特徴とする冷凍揚げ物の製造方法が開示されている。
しかしながら、従来のまぶしタイプの揚げ物用衣材においても、消費者の嗜好を十分に満たすことはできなかった。 However, even with the conventional glaze-type fried food material, it has not been possible to sufficiently satisfy consumer preferences.
従って、本発明の目的は、具材のコーティング性に優れ、適度な風味とサクサクとした軽い食感があり、その効果が、油ちょう直後、並びに冷蔵・冷凍保存の後に再油ちょう、あるいは電子レンジ調理をする際にも持続するまぶしタイプの揚げ物用衣材、及び該衣材を用いた揚げ物を提供することにある。 Therefore, the object of the present invention is excellent in the coating property of the ingredients, has an appropriate flavor and a crisp and light texture, and the effect is that after re-oiling or after refrigeration / freezing storage, An object of the present invention is to provide an eyebrow-type fried food that lasts even when cooking in a range, and a fried food using the clothes.
上記目的を達成するため、本発明のまぶしタイプの揚げ物用衣材は、小麦粉と、コーングリッツと、α化コーングリッツとを含有することを特徴とする。これによれば、コーングリッツが衣にサクサクとした食感を付与し、吸水性・吸油性に富むα化コーングリッツが、適度な風味を付与するとともに、具材からのドリップを抑え、優れたコーティング性を付与する。このため、油ちょう直後、及び冷蔵・冷凍保存の後に再油ちょう、あるいは電子レンジ調理をする際にも持続することができる。 In order to achieve the above object, the fried food material for fried food of the present invention is characterized by containing flour, corn grits and pregelatinized corn grits. According to this, the corn grits give the clothes a crisp texture, and the pre-gelatinized corn grits, which are rich in water absorption and oil absorption, give moderate flavor and suppress drip from the ingredients, and excellent coating properties Is granted. For this reason, it can be maintained immediately after refueling or after refrigerating / freezing and re-oiling or cooking in a microwave oven.
本発明のまぶしタイプの揚げ物用衣材は、セルロースを更に含有することが好ましい。これによれば、セルロースは水に膨潤するが、油類に対しては膨潤しないため、具材のドリップを抑え、サクサクとした食感や、冷凍保存による食感の劣化防止作用を向上させる相乗効果があると同時に、過剰に油分を吸着してベタベタとした食感になることや、カロリー過多になることを防ぐ効果がある。 It is preferable that the clothing material for fried foods of the eyelid type of this invention further contains a cellulose. According to this, since cellulose swells in water but does not swell in oils, it suppresses the drip of ingredients and improves synergistic texture and prevents deterioration of texture caused by freezing. At the same time, it has the effect of preventing the oil from becoming excessively adsorbed and having a solid texture and excessive calories.
本発明のまぶしタイプの揚げ物用衣材は、前記コーングリッツ及びα化コーングリッツが、共にデント種イエローコーンであることが好ましい。これによれば、他のとうもろこしの品種に比べ、より硬く、しっかりとした歯ごたえを付与することができ、サク味を際立たせることができる。 It is preferable that the above-mentioned corn grits and the pregelatinized corn grits are both dent type yellow corns in the eyebrow type fried food material of the present invention. According to this, it is harder and firmer than other corn varieties, and can be given a firm taste.
本発明のまぶしタイプの揚げ物用衣材は、小麦粉１００質量部に対して、前記コーングリッツ及びα化コーングリッツを合計で５〜３０質量部含有することが好ましい。小麦粉１００質量部に対して、コーングリッツ及びα化コーングリッツの含有量が５質量部よりも少ないと、サクサクとした食感に乏しくなり、コーングリッツ及びα化コーングリッツの含有量が３０質量部よりも多いと、ガリガリとした硬さになり、呈味を損なう傾向がある。 It is preferable that the dressing material for fried foods of this invention contains 5-30 mass parts of said corn grits and pregelatinized corn grits with respect to 100 mass parts of wheat flour. When the content of corn grits and pregelatinized corn grits is less than 5 parts by mass relative to 100 parts by mass of wheat flour, the crispy texture becomes poor, and the content of corn grits and pregelatinized corn grits is greater than 30 parts by mass. , Tend to be crunchy and tend to spoil the taste.
本発明のまぶしタイプの揚げ物用衣材は、前記セルロースが、パルプを加水分解し、リグニン及びヘミセルロースを除いて得られる粉末セルロースであることが好ましい。これによれば、他のセルロースに比べ、具材のドリップを抑えサクサクとした食感を付与する効果が高く、冷凍保存による食感の劣化防止作用も高まる。 In the fried material for fried food of the present invention, the cellulose is preferably powdered cellulose obtained by hydrolyzing pulp and removing lignin and hemicellulose. According to this, compared with other cellulose, the effect which suppresses the drip of ingredients and provides a crunchy texture is high, and the effect of preventing deterioration of the texture due to freezing storage is also enhanced.
本発明のまぶしタイプの揚げ物用衣材は、小麦粉１００質量部に対して、前記セルロースを１〜２０質量部含有することが好ましい。小麦粉１００質量部に対して、セルロースの含有量が１質量部よりも少ないと、具材のドリップを抑える効果に欠け、セルロースの含有量が２０質量部よりも多いと、食感や外観を損なう傾向がある。 It is preferable that the dressing material for fried foods of this invention contains 1-20 mass parts of said cellulose with respect to 100 mass parts of flour. When the cellulose content is less than 1 part by mass with respect to 100 parts by mass of the flour, the effect of suppressing the drip of the ingredients is lacking, and when the cellulose content is more than 20 parts by mass, the texture and appearance are impaired. Tend.
そして、本発明の揚げ物の１つは、上記に記載のまぶしタイプの揚げ物用衣材が付着され、油ちょうされてなることを特徴とする。これによれば、良好な風味と、サクサクとした軽い食感があり、その効果が冷凍保存後の加熱調理によっても再現できる揚げ物を提供することができる。 One of the deep-fried foods according to the present invention is characterized in that the above-described fried food material for fried food is attached and oiled. According to this, it is possible to provide a deep-fried food that has a good flavor and a crisp and light texture, and the effects of which can be reproduced by cooking after freezing.
また、本発明の揚げ物のもう１つは、具材に、油脂加工澱粉と植物油脂を含有するバッター生地が付着され、更に上記に記載のまぶしタイプの揚げ物用衣材が付着され、油ちょうされてなることを特徴とする。これによれば、表面に薄い皮を有する揚げ物であって、良好な風味と、サクサクとした軽い食感があり、その効果が冷凍保存後の加熱調理によっても再現できる揚げ物を提供することができる。 In addition, another fried food of the present invention has a batter dough containing fat and oil-modified starch and vegetable oil and fat attached to the ingredients, and further the above-mentioned fried food material for fried foods attached and oiled. It is characterized by. According to this, it is a fried food having a thin skin on the surface, which has a good flavor and a light texture that is crispy, and can provide a fried food whose effect can be reproduced by cooking after freezing. .
本発明によれば、小麦粉と、コーングリッツと、α化コーングリッツとを含有するまぶしタイプの揚げ物用衣材及びそれを利用した揚げ物であるので、具材へのコーティング性に優れ、良好な風味とサクサクとした軽い食感があり、その効果が、油ちょう直後、並びに冷蔵・冷凍保存の後に再油ちょう、あるいは電子レンジ調理をする際にも持続する揚げ物を提供することができる。 According to the present invention, it is a fried food material for fried food containing wheat flour, corn grits and pregelatinized corn grits, and a fried food using the same, so that it has excellent coating properties on ingredients, good flavor and crispy It is possible to provide a deep-fried food that has a light texture and has an effect that is maintained immediately after oiling and after re-oiling or microwave cooking after refrigerated storage.
本発明のまぶしタイプの揚げ物用衣材は、少なくとも、小麦粉と、コーングリッツと、α化コーングリッツとを含有する。 The clothing material for fried food of the present invention contains at least wheat flour, corn grits, and pregelatinized corn grits.
上記小麦粉としては、強力小麦粉、中力小麦粉、薄力小麦粉、熱処理小麦粉などいずれも使用可能だが、揚げ物用としては、グルテンの質の弱い小麦粉が適していることから、薄力小麦粉又は熱処理小麦粉を使用することが好ましい。ここで、熱処理小麦粉とは、強力系、準強力系、中力系、薄力系の小麦粉を８０〜１４０℃で、４０〜６０分間処理し、グルテンを構成するタンパク質を失活させたものをいう。熱処理の方法は、公知の方法が採用できるが、特にパドル処理が好ましい。 As the above flour, any of strong wheat flour, medium wheat flour, thin wheat flour, heat treated wheat flour, etc. can be used.For fried foods, wheat flour with weak gluten quality is suitable. It is preferable to use it. Here, heat-treated wheat flour is a product obtained by treating strong, semi-strong, medium, and thin wheat flour at 80 to 140 ° C. for 40 to 60 minutes to inactivate the protein constituting gluten. Say. As the heat treatment method, a known method can be adopted, but paddle treatment is particularly preferable.
コーングリッツは、トウモロコシの胚乳部分を乾燥させ、粒度９〜６０メッシュに粉砕したものである。本発明において使用するコーングリッツの粒度は、９〜３２メッシュが好ましく、特に１０〜２０メッシュが好ましい。粒度が３２メッシュより小さいと、衣のサクサクとした食感が減少し、９メッシュより大きいと、ガリガリとした硬い食感になると同時に、作業効率も低下する傾向がある。 Corn grits are corn endosperm portions dried and pulverized to a particle size of 9-60 mesh. The particle size of the corn grits used in the present invention is preferably 9 to 32 mesh, and particularly preferably 10 to 20 mesh. If the particle size is smaller than 32 mesh, the crisp texture of the clothes decreases, and if it is larger than 9 mesh, the crisp and hard texture tends to be produced, and the work efficiency tends to decrease.
α化コーングリッツは、上記のコーングリッツを、更にα化処理して使用する。α化処理の方法としては特に限定されず、エクストルーダ、ドラムドライヤー、パドル処理、気流乾燥などの公知の方法が採用できる。また、α化度の測定は、アミラーゼ法により測定され、α化度が３５〜９５％、特に６０〜８５％が好ましい。α化度が９５％を超えると、戻りが多く、サクサクとした食感を維持できず、調理後に時間が経過した場合の、サクサクとした食感が低下し、油っぽくなりやすいので好ましくない。また３５％未満だと、衣が硬くなり、具材への付着効率が落ちるので好ましくないためである。 The pregelatinized corn grits are used after the above corn grits are further pregelatinized. There is no particular limitation on the α-treatment method, and known methods such as an extruder, drum dryer, paddle treatment, and air drying can be employed. Further, the degree of alpha is measured by the amylase method, and the degree of alpha is preferably 35 to 95%, particularly preferably 60 to 85%. If the degree of alpha exceeds 95%, it is not preferable because there is a lot of return, the crispy texture cannot be maintained, and the crispy texture when cooked for a long time is reduced and it tends to become oily. . On the other hand, if it is less than 35%, the clothes become hard and the adhesion efficiency to the ingredients is lowered, which is not preferable.
本発明のコーングリッツ、α化コーングリッツは共に、工業的に利用されているデント種、フリント種、ワキシー種のいずれも使用可能だが、特にデント種が好ましく、また、それぞれ、ホワイト種よりもイエロー種が好ましい。 For the corn grits and the pregelatinized corn grits of the present invention, any of the industrially used dent, flint and waxy varieties can be used. preferable.
本発明のまぶしタイプの揚げ物用衣材は、小麦粉と、コーングリッツと、α化コーングリッツとを含有し、更にセルロースを含有することが好ましい。 It is preferable that the clothing material for fried food of the present invention contains wheat flour, corn grits, and pregelatinized corn grits, and further contains cellulose.
上記セルロースとしては、粉末セルロース、微小繊維状セルロース、微結晶セルロースなどの各種のものが使用可能であるが、パルプを加水分解し、リグニン及びヘミセルロースを除いて得られる粉末セルロースが好ましく用いられる。粉末セルロースは、他のセルロースに比べ、具材のドリップを抑えサクサクとした食感を付与する効果が高く、冷凍保存による食感の劣化防止作用も高い。 Various celluloses such as powdered cellulose, microfibrous cellulose, and microcrystalline cellulose can be used as the cellulose, and powdered cellulose obtained by hydrolyzing pulp and removing lignin and hemicellulose is preferably used. Compared to other celluloses, powdered cellulose has a high effect of suppressing the drip of ingredients and imparting a crisp texture, and also has a high effect of preventing deterioration of the texture due to freezing storage.
本発明の揚げ物用衣材は、前記小麦粉１００質量部に対して、前記コーングリッツ及びα化コーングリッツを合計で５〜３０質量部、より好ましくは５〜１５質量部含有することが好ましい。 It is preferable that the dressing material for deep-fried food of this invention contains 5-30 mass parts in total with the said corn grits and pregelatinized corn grits with respect to 100 mass parts of said flours, More preferably, 5-15 mass parts.
また、本発明の揚げ物用衣材は、小麦粉１００質量部に対して、前記セルロースを１〜２０質量部、より好ましくは１〜１０質量部含有することが好ましい。 Moreover, it is preferable that the dressing material for fried food of this invention contains 1-20 mass parts of the said cellulose with respect to 100 mass parts of flour, More preferably, 1-10 mass parts.
本発明のまぶしタイプの揚げ物用衣材は、バッターなどの水溶きタイプを除く、各種揚げ物用衣材として使用される。すなわち、唐揚げ粉として、あるいは、バッター生地をからめた具材に更にまぶすなどして、または、天ぷらやフライ類の打ち粉として、使用される。そして、具材には、あらゆる畜肉、魚肉、野菜等を用いることができる。 The glaze type fried food material of the present invention is used as various fried food materials excluding water-soluble types such as batters. In other words, it is used as a deep-fried powder, or by further dusting on a material stuffed with batter dough, or as a flour for tempura or fries. And any animal meat, fish meat, vegetables etc. can be used for ingredients.
コーングリッツとα化コーングリッツの好ましい配合割合は、揚げ物の種類によって相違するので、以下に具体的に説明する。 The preferred blending ratio of corn grits and pregelatinized corn grits differs depending on the type of fried food, and will be specifically described below.
１）本発明の揚げ物用衣材を、唐揚げ粉などとして、具材に直接まぶし、他の衣材を併用せずに使用する場合には、質量比として、コーングリッツ１に対して、α化コーングリッツは０．５〜１であることが好ましい。 1) When the dressing material for deep-fried food of the present invention is used as a deep-fried powder or the like and directly applied to the ingredients without using other clothing materials, the mass ratio is alpha to the corn grits 1 The corn grits are preferably 0.5 to 1.
２）具材に、バッター生地を付着し、更に本発明の揚げ物用衣材を付着して使用する場合には、質量比として、コーングリッツ１に対して、α化コーングリッツは０．８〜１．５であることが好ましい。 2) When the batter dough is adhered to the ingredients, and the dressing material for fried food of the present invention is further adhered and used, the mass ratio is 0.8-1. 5 is preferable.
３）本発明の揚げ物用衣材を、天ぷらなどの打ち粉として、具材とバッター生地との間にまぶして使用する場合には、質量比として、コーングリッツ１に対して、α化コーングリッツは０．４〜０．８であることが好ましい。 3) When the dressing material for deep-fried food of the present invention is used as dusting powder such as tempura, between the ingredients and batter dough, the mass ratio is 0 for the corn grits 1 with respect to the corn grits 1. It is preferable that it is 4-0.8.
なお、上記２）におけるバッター生地としては、少なくとも、油脂加工澱粉と、植物油脂と、水とを含有するものが好ましく用いられる。この場合、それぞれの配合量は、油脂加工澱粉１００質量部に対して、植物油脂５０〜１００質量部、水１２０〜２００質量部であることが好ましい。 In addition, as batter dough in said 2), what contains at least fat processed starch, vegetable oil and fat, and water is used preferably. In this case, it is preferable that each compounding quantity is 50-100 mass parts of vegetable oils and water 120-200 mass parts with respect to 100 mass parts of fats and oils processed starch.
上記油脂加工澱粉としては、特に限定されないが、 具材のコーティング性や、ソフトな食感に優れるタピオカ澱粉に、油脂類を加えて、加熱等の処理をしたものが好ましい。 The oil- and fat-processed starch is not particularly limited, but is preferably a product obtained by adding fats and oils to tapioca starch excellent in coating properties of ingredients and soft texture, and heating.
上記植物油脂としては、パーム油、サフラワー油、大豆油、菜種油、オリーブ油など、いずれも使用できるが、安定性、結着性、食感を向上させるという理由から、特にパーム油、サフラワー油が好ましい。また、水に溶けやすく、作業効率を高め、揚げ物にサクサクとした軽い食感を付与することから、液体油脂よりも粉末油脂が好ましい。 Palm oil, safflower oil, soybean oil, rapeseed oil, olive oil and the like can be used as the vegetable oil. However, palm oil and safflower oil are particularly preferred because they improve stability, binding properties, and texture. Is preferred. In addition, powdered fats and oils are preferable to liquid fats and oils because they are easily soluble in water, increase work efficiency, and give a light texture to the fried food.
本発明において、上記バッター生地には、更に熱処理小麦粉、大豆蛋白、卵白、糖類、乳化材、増粘剤などを添加してもよい。 In the present invention, the batter dough may further contain heat-treated wheat flour, soybean protein, egg white, sugar, emulsifier, thickener and the like.
本発明の揚げ物用衣材は、唐揚げタイプの揚げ物のまぶし粉として利用できるだけでなく、バッターを付着させて油ちょうする揚げ物の打ち粉としても利用できる。 The fried food material of the present invention can be used not only as a spray powder for fried foods of the deep-fried type, but also as a flour for fried foods to which batter is attached.
本発明の揚げ物は、揚げ物用衣材を用いて得られる揚げ物のうち、特に、１）具材に本発明の揚げ物用衣材をまぶし、油ちょうしたもの、２）具材にバッターを付着させ、更に本発明の揚げ物用衣材をまぶし、油ちょうしたものである。 The deep-fried food of the present invention is a deep-fried food obtained by using the deep-fried food material. In particular, 1) the material of the fried food material of the present invention is sprinkled with oil, and 2) the batter is attached to the material. Furthermore, the fried food material of the present invention is applied and oiled.
本発明の揚げ物において、具材としては、例えば野菜類、魚介類、畜肉類が挙げられる。 In the fried food of the present invention, examples of ingredients include vegetables, seafood, and livestock meat.
油ちょうは、常法に従って行えばよく、具材の大きさや素材を考慮して、例えば１６０〜１８０℃の油中で、２〜７分間加熱すればよい。 Oiling may be performed according to a conventional method, and it may be heated in oil at 160 to 180 ° C. for 2 to 7 minutes in consideration of the size and material of the ingredients.
本発明の揚げ物は、揚げた後にそのまま食してもよく、冷蔵又は冷凍保存した後、再油ちょう、電子レンジ加熱、オーブン加熱などの二次加熱を行って食してもよい。本発明の揚げ物用衣材を用いると、冷蔵又は冷凍保存した後、電子レンジ、オーブンなどで二次加熱して食する場合でも、サクサクとして良好な食感が得られる。 The deep-fried food of the present invention may be eaten as it is after being fried, or after refrigeration or frozen storage, and may be eaten by secondary heating such as re-oiling, microwave heating, or oven heating. When the fried food material according to the present invention is used, after being refrigerated or frozen and stored by secondary heating in a microwave oven, oven, etc., a good texture can be obtained as crispy.
以下、実施例を挙げて本発明を更に具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
試験例１（かき揚げ天ぷら）
適当な大きさにカットし、余分な水気を抜いた玉葱１１０ｇ、人参８０ｇ、春菊１０ｇを合わせ、表１に示す各種の揚げ物用衣材をまぶし、その後、水で溶いた薄力小麦粉の生地を３００ｇ添加し、かき揚げ天ぷら種を調整した。この種を１７０℃のサラダ油で２分間油ちょうし、衣組成の異なる各種のかき揚げ天ぷらを作成した。
Test Example 1 (Kakiage Tempura)
Combine 110 g of onion, 80 g of carrot, and 10 g of spring chrysanthemum, cut into an appropriate size, and sprinkle with various fried food materials shown in Table 1, and then add the dough of thin flour that has been dissolved in water. 300 g was added to prepare kakiage tempura seeds. This seed was oiled with salad oil at 170 ° C. for 2 minutes to prepare various kakiage tempura with different clothing compositions.
そして、（Ａ）油ちょう直後の状態、及び（Ｂ）油ちょう後、室温にて１０分間放置して冷まし、５℃にて２４時間冷蔵保存した後、電子レンジ（５００Ｗ）で１０秒／個の条件で加熱を行った状態の２種類について、パネラー１０名にそれぞれ試食させ、評価を行った。評価は、衣の食感がサクサクとして軽く、油切れが良く、良好な付着性であることについて、非常に良いものを５点として、食感が悪くなるにしたがって点数を低くし、非常にひどいものを１点とし、各パネラーの平均で表した。その結果を表１に示す。 Then, (A) the state immediately after oiling, and (B) after oiling, let stand for 10 minutes at room temperature to cool, store it refrigerated at 5 ° C for 24 hours, and then 10 seconds / piece in a microwave oven (500 W) About two types of the states which heated on these conditions, 10 panelists sampled each and evaluated. Evaluation is very terrible because the texture of the clothes is light and crispy, the oil is good and the adhesion is very good. The score was given as the average of each panel. The results are shown in Table 1.
表１に示されるように、コーングリッツとα化コーングリッツとをどちらも含有する実施例１、２は、一方しか含有しない比較例１，２，３に比べて、揚げたて直後、及び、冷蔵保存後に電子レンジで加熱調理した場合の、どちらにおいても良好な食感であることが分かる。特に、コーングリッツとしてイエローコーンを用いた実施例１は、コーングリッツとしてホワイトコーンを用いた実施例２に比べて、より食感が優れていることが分かる。 As shown in Table 1, Examples 1 and 2 containing both corn grits and pregelatinized corn grits were compared with Comparative Examples 1, 2 and 3 containing only one, immediately after fried and after refrigerated storage. It can be seen that the food texture is good in both cases when cooked in the range. In particular, it can be seen that Example 1 using yellow corn as the corn grits has a better texture than Example 2 using white corn as the corn grits.
試験例２（イカゲソの唐揚げ）
２５ｇのイカゲソに、表２に示す各種の揚げ物用衣材をまぶし、１７５℃で1分３０秒油ちょうし、衣組成の異なる各種の唐揚げを作成した。
Test example 2 (fried squid geese)
Various fried food materials shown in Table 2 were sprinkled on 25 g of squid, and oiled at 175 ° C. for 1 minute and 30 seconds to prepare various fried chickens having different clothing compositions.
そして、（Ａ）油ちょう直後の状態、及び（Ｂ）油ちょう後、速やかに−３０℃にて急速凍結し、−２０℃にて２４時間冷凍保存後、１７５℃にて２分３０秒再油ちょうした状態の２種類について、パネラー１０名に試食させ、前記試験例１と同様な基準で評価を行った。その結果を表２に示す。 Then, (A) the state immediately after oiling, and (B) after oiling, quickly freeze at −30 ° C., store frozen at −20 ° C. for 24 hours, and then recycle at 175 ° C. for 2 minutes 30 seconds. About two types of the oiled state, 10 panelists were sampled and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 2.
表２に示されるように、実施例３〜６は、コーングリッツ及びα化コーングリッツを含まない比較例４に比べて、揚げたて直後、及び、冷蔵保存後に再油ちょうした場合の、どちらにおいても良好な食感であることが分かる。特に、コーングリッツ及びα化コーングリッツの含有量が適量で、更にセルロースも含有する実施例４は、食感が非常に優れていることが分かる。 As shown in Table 2, Examples 3 to 6 are better both in the case of freshly fried and immediately after refrigerated storage, as compared with Comparative Example 4 that does not contain corn grits and pregelatinized corn grits. It turns out that it is texture. In particular, it can be seen that Example 4 containing appropriate amounts of corn grits and pregelatinized corn grits and further containing cellulose has an excellent texture.
試験例３（フライドチキン）
鶏モモ肉１００ｇに、バッター生地をからめ、表３に示す各種の揚げ物用衣材をまぶし、１７５℃にて５分間油ちょうして衣組成の異なる各種のフライドチキンを作成した。
Test example 3 (fried chicken)
100 g of chicken thigh meat was battered with batter, and various fried food materials shown in Table 3 were sprinkled and oiled at 175 ° C. for 5 minutes to prepare various fried chickens having different clothing compositions.
そして、（Ａ）油ちょう直後の状態、及び（Ｂ）油ちょう後、速やかに−３０℃にて急速凍結し、−２０℃にて２４時間冷凍保存後、１７５℃にて５分再油ちょうした状態の２種類について、パネラー１０名に試食させ、前記試験例１と同様な基準で評価を行った。その結果を表３に示す。 And (A) the state immediately after oiling, and (B) after oiling, quickly freeze at -30 ° C, store frozen at -20 ° C for 24 hours, and then re-oil at 175 ° C for 5 minutes. About two types of the state which were made, 10 panelists sampled and evaluated on the same reference | standard as the said test example 1. FIG. The results are shown in Table 3.
なお、上記バッター生地は、小麦粉２２５ｇ、油脂加工澱粉３０ｇ、パーム油３０ｇ、香辛料１５ｇに水４５０ｍＬを加えて調製した。 The batter dough was prepared by adding 450 mL of water to 225 g of wheat flour, 30 g of oil- and fat-processed starch, 30 g of palm oil, and 15 g of spices.
表３に示されるように、実施例７〜１０は、コーングリッツ及びα化コーングリッツを含まない比較例５に比べて、揚げたて直後、及び、冷蔵保存後に再油ちょうした場合の、どちらにおいても良好な食感であることが分かる。特に、粉末セルロースを含有する実施例７は、他の実施例に比べても、食感が非常に優れていることが分かる。 As shown in Table 3, Examples 7 to 10 are good in both of freshly fried and after refrigerating after refrigerated storage, as compared with Comparative Example 5 that does not contain corn grits and pregelatinized corn grits. It turns out that it is texture. In particular, it can be seen that Example 7 containing powdered cellulose has a very excellent texture even when compared with other Examples.
Claims (8)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007253186A JP4898617B2 (en) | 2007-09-28 | 2007-09-28 | Dye type fried food material and fried food using the material |
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| JP2007253186A JP4898617B2 (en) | 2007-09-28 | 2007-09-28 | Dye type fried food material and fried food using the material |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012060889A (en) * | 2010-09-14 | 2012-03-29 | Nisshin Foods Kk | Batter composition for fried chicken |
| JP2012095595A (en) * | 2010-11-02 | 2012-05-24 | Nippon Flour Mills Co Ltd | Dredged-type deep-fry mix flour hardly contaminating frying oil |
| JP2012139139A (en) * | 2010-12-28 | 2012-07-26 | House Foods Corp | Batter mix flour, and method for producing deep-fried food-like food or deep-fried food using the same |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
| WO2016136582A1 (en) * | 2015-02-26 | 2016-09-01 | 日清フーズ株式会社 | Batter mix for frozen tempura |
| WO2023074835A1 (en) * | 2021-10-29 | 2023-05-04 | 株式会社日清製粉ウェルナ | Batter mix for mixed-ingredient tempura, batter liquid for mixed-ingredient tempura, and production method for mixed-ingredient tempura |
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| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPS63160557A (en) * | 1986-12-25 | 1988-07-04 | Nichiro Gyogyo Kk | Material for coating food raw material and preparation thereof |
| JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
| JPH08332033A (en) * | 1995-06-07 | 1996-12-17 | Nippon Shokuhin Kako Co Ltd | Preparation of fried food and premix flour |
| JP2003135014A (en) * | 2001-11-02 | 2003-05-13 | Kentucky Fried Chicken Japan Ltd | Method for producing frozen fried food |
| JP2004073078A (en) * | 2002-08-19 | 2004-03-11 | Nitto Seifun Kk | Breader for frying use |
| JP2004105008A (en) * | 2002-09-13 | 2004-04-08 | Kentucky Fried Chicken Japan Ltd | Method for producing frozen chicken meat processed food fried in oil |
| JP2005287450A (en) * | 2004-04-02 | 2005-10-20 | J-Oil Mills Inc | Coating-improving material for fried food, coating material using the same, dusting flour and fried food |
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| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPS63160557A (en) * | 1986-12-25 | 1988-07-04 | Nichiro Gyogyo Kk | Material for coating food raw material and preparation thereof |
| JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
| JPH08332033A (en) * | 1995-06-07 | 1996-12-17 | Nippon Shokuhin Kako Co Ltd | Preparation of fried food and premix flour |
| JP2003135014A (en) * | 2001-11-02 | 2003-05-13 | Kentucky Fried Chicken Japan Ltd | Method for producing frozen fried food |
| JP2004073078A (en) * | 2002-08-19 | 2004-03-11 | Nitto Seifun Kk | Breader for frying use |
| JP2004105008A (en) * | 2002-09-13 | 2004-04-08 | Kentucky Fried Chicken Japan Ltd | Method for producing frozen chicken meat processed food fried in oil |
| JP2005287450A (en) * | 2004-04-02 | 2005-10-20 | J-Oil Mills Inc | Coating-improving material for fried food, coating material using the same, dusting flour and fried food |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012060889A (en) * | 2010-09-14 | 2012-03-29 | Nisshin Foods Kk | Batter composition for fried chicken |
| JP2012095595A (en) * | 2010-11-02 | 2012-05-24 | Nippon Flour Mills Co Ltd | Dredged-type deep-fry mix flour hardly contaminating frying oil |
| JP2012139139A (en) * | 2010-12-28 | 2012-07-26 | House Foods Corp | Batter mix flour, and method for producing deep-fried food-like food or deep-fried food using the same |
| WO2016136582A1 (en) * | 2015-02-26 | 2016-09-01 | 日清フーズ株式会社 | Batter mix for frozen tempura |
| JPWO2016136582A1 (en) * | 2015-02-26 | 2017-12-07 | 日清フーズ株式会社 | Batter mix for frozen tempura |
| CN104872727A (en) * | 2015-05-08 | 2015-09-02 | 海南大学 | Bread shrimps with cracked corn and preparation method of bread shrimps |
| WO2023074835A1 (en) * | 2021-10-29 | 2023-05-04 | 株式会社日清製粉ウェルナ | Batter mix for mixed-ingredient tempura, batter liquid for mixed-ingredient tempura, and production method for mixed-ingredient tempura |
| JP7305080B1 (en) * | 2021-10-29 | 2023-07-07 | 株式会社日清製粉ウェルナ | Batter mix for kakiage, batter liquid for kakiage and method for producing kakiage |
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| JP4898617B2 (en) | 2012-03-21 |
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