JP2012529288A - 吸油低減化バッターミックス組成物 - Google Patents
吸油低減化バッターミックス組成物 Download PDFInfo
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Images
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/183—Natural gums
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
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- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
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Abstract
【選択図】図1
Description
本発明で重要な因子は、油で揚げる処理中吸油を減少させるだけでなく、最終天ぷら製品のかさかさあるテクスチャー(texture)を維持させることができるバッターミックス配合を探すことで、吸油低減のためにゲランガム(gellan gum)およびベーキングパウダーを採択したし、かさかさある食感維持のためのころもの物性調節のためにとうもろこし澱粉を選定した。
本実施例ではゲランガム(gellan gum)の添加にともなう油で揚げる処理後脂肪含量、ころもの粘度およびピックアップ変化を測定した。比較のための対照区ではCJのてんぷら粉を使った。
脂肪含量(%) = (Wi × Wo) / Wi × 100
Wi:脂肪抽出前試料重さ、Wo:脂肪抽出後試料重さ
ゲランガム(gellan gum)添加にともなうさつまいも天ぷらの吸油率を図1に示した。図1に示したように、ゲランガム(gellan gum)添加するによって油で揚げる処理後さつまいも天ぷらの吸油率は対照区と比較時有意的に低かった。
前記実施例1を通じてゲランガム(gellan gum)添加により吸油率は減少したがバッターミックスころもの粘度およびピックアップ値は増加することが分かった。粘度の増加は最終製品のかさかさある食感に否定的影響を与えるから、このような粘度上昇を低くしながら吸油率の効果がある物質としてとうもろこし澱粉を選定した。
ゲランガム(gellan gum)をバッターミックスに添加時顕著な吸油低減効果を観察できたがころもの粘度とピックアップの増加が起きて最終製品のかさかさあるテクスチャー(texture)に影響を与えることと期待された。したがってこのような吸油低減効果を維持しながらかさかさあるテクスチャー(texture)を維持するためにゲランガム(gellan gum)ととうもろこし澱粉を同時に添加してバッターミックスを製造して実施例1で使われた方法を使ってころもの粘度、ピックアップ、吸油率を測定した。
ベーキングパウダーは、油で揚げる処理中油脂が吸収されることができる気孔を形成するからベーキングパウダーの含量変化にともなう吸油率を実施例1で使われた方法を利用して分析した。
前記実験を介して吸油低減バッターミックスの最適条件でとうもろこし澱粉10〜20重量%、ゲランガム(gellan gum)0.1〜0.3重量%、ベーキングパウダー0.5〜1.5重量%で選定したし、残りは薄力小麦粉75〜85重量%、添加物1〜5重量%でバッターミックスを製造した(表1参照)。これを対照区のCJてんぷら粉と比較するために実施例1で使われた方法を使ってころもの粘度及びピックアップ、吸油率を測定した。
*前記実施例5で製造したバッターミックス組成物を利用してさつまいも天ぷらを試製した。
Claims (4)
- 澱粉、ゴム類及びベーキングパウダーを有効量で含有したバッターミックス組成物。
- バッターミックス全体100重量%に対し澱粉10〜20重量%、ガム類0.1〜0.3重量%及びベーキングパウダー0.5〜1.5重量%を含有したことを特徴とする請求項1に記載のバッターミックス組成物。
- 前記澱粉は、とうもろこし澱粉、小麦澱粉、さつまいも澱粉、タピオカ澱粉、米の粉で構成された群から選択された1種または、2種以上の混合物であることを特徴とする請求項1に記載のバッターミックス組成物。
- 前記ガム類は、ゲランガム(gellan gum)、クアガム、ローカストビーンガムで構成された群から選択された1種または、2種以上の混合物であることを特徴とする請求項1に記載のバッターミックス組成物。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020090072093A KR101070790B1 (ko) | 2009-08-05 | 2009-08-05 | 흡유 저감화 배터믹스 조성물 |
KR10-2009-0072093 | 2009-08-05 | ||
PCT/KR2010/005109 WO2011016673A2 (ko) | 2009-08-05 | 2010-08-04 | 흡유 저감화 배터믹스 조성물 |
Publications (1)
Publication Number | Publication Date |
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JP2012529288A true JP2012529288A (ja) | 2012-11-22 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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JP2012514899A Pending JP2012529288A (ja) | 2009-08-05 | 2010-08-04 | 吸油低減化バッターミックス組成物 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20120141647A1 (ja) |
JP (1) | JP2012529288A (ja) |
KR (1) | KR101070790B1 (ja) |
CN (1) | CN102469797A (ja) |
WO (1) | WO2011016673A2 (ja) |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5968140B2 (ja) * | 2012-07-30 | 2016-08-10 | キッコーマン株式会社 | 油揚げ様食品用の衣組成物及び惣菜用材料セット |
KR101774102B1 (ko) | 2015-06-23 | 2017-09-04 | 주식회사 다인소재 | 히드록시프로필메틸 셀룰로오스를 함유한 프리더스트믹스 제조방법 및 이를 이용한 치킨 너겟 |
KR20190048912A (ko) * | 2017-10-31 | 2019-05-09 | 씨제이제일제당 (주) | 알룰로스를 함유하는 조리냉동식품 배터믹스 조성물 및 이의 용도 |
KR20190049304A (ko) * | 2017-11-01 | 2019-05-09 | 씨제이제일제당 (주) | 알룰로스를 함유하는 배터믹스 조성물 및 이의 용도 |
KR102211682B1 (ko) | 2020-06-04 | 2021-02-04 | (주) 이지푸드 | 흡유율이 감소된 튀김 및 그 제조 방법 |
CN112314878B (zh) * | 2020-11-05 | 2023-08-08 | 江苏领迅食品有限公司 | 一种油炸鸡爪的制备方法及其产品 |
KR102542031B1 (ko) | 2020-11-23 | 2023-06-13 | 세종대학교산학협력단 | 흡유량이 저감되면서도 바삭한 식감을 갖는 유탕용 쌀 프리믹스 |
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JPH06335359A (ja) * | 1993-03-31 | 1994-12-06 | Nisshin Flour Milling Co Ltd | 加工穀粉、その製造法及びこれを含む加工食品用粉体組成物 |
JPH07303457A (ja) * | 1994-05-13 | 1995-11-21 | Kumamoto Seifun Kk | 揚げ物衣用ミックス |
JPH11504221A (ja) * | 1996-02-12 | 1999-04-20 | グリフィス ラボラトリーズ ワールドワイド インク. | 軟質小麦粉および膨らましシステムからなるバター・コーティングのための乾燥組成物 |
JP2002142701A (ja) * | 2000-11-16 | 2002-05-21 | Nisshin Foods Kk | バッターミックス |
JP2003210118A (ja) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | フライ食品用品質改良剤及びフライ食品の製造方法 |
JP2006296284A (ja) * | 2005-04-20 | 2006-11-02 | Nippon Flour Mills Co Ltd | フライ用バッター及びフライ用バッターミックス並びにフライ食品 |
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US5431944A (en) * | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
JP3772934B2 (ja) * | 1997-05-15 | 2006-05-10 | 日本製粉株式会社 | 餅様フライ食品の製造方法 |
US5885639A (en) * | 1997-06-06 | 1999-03-23 | Nestec, S.A. | Process for preparing parfried potato strips having an extended hold time upon finish frying |
US6022569A (en) * | 1997-08-15 | 2000-02-08 | Penford Corporation | Process for preparing a starch coated potato product and product thereof |
US6265005B1 (en) * | 1998-04-24 | 2001-07-24 | Newly Weds Foods, Inc. | Coating composition for foods and method of improving texture of cooked foods |
US7964231B2 (en) * | 2001-07-12 | 2011-06-21 | Advanced Food Technologies, Inc. | Coated potato substrates having reduced fat content |
US6953597B2 (en) * | 2002-07-31 | 2005-10-11 | Irving Pulp And Paper, Ltd. | Batter coating for potato pieces |
US20040213883A1 (en) * | 2003-04-24 | 2004-10-28 | Sadek Nagwa Zaki | Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy |
JP2008131878A (ja) * | 2006-11-28 | 2008-06-12 | Sanei Gen Ffi Inc | 揚げ物衣用組成物及び揚げ物 |
JP2008154473A (ja) | 2006-12-21 | 2008-07-10 | Biitein Kenkyusho:Kk | 全粒粉を用いた油揚げの製造方法 |
KR100901722B1 (ko) | 2007-12-10 | 2009-06-08 | 씨제이제일제당 (주) | 쌀가루를 이용한 부침가루 조성물 |
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2009
- 2009-08-05 KR KR1020090072093A patent/KR101070790B1/ko active IP Right Grant
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2010
- 2010-08-04 CN CN2010800279043A patent/CN102469797A/zh active Pending
- 2010-08-04 US US13/389,073 patent/US20120141647A1/en not_active Abandoned
- 2010-08-04 WO PCT/KR2010/005109 patent/WO2011016673A2/ko active Application Filing
- 2010-08-04 JP JP2012514899A patent/JP2012529288A/ja active Pending
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JPH06335359A (ja) * | 1993-03-31 | 1994-12-06 | Nisshin Flour Milling Co Ltd | 加工穀粉、その製造法及びこれを含む加工食品用粉体組成物 |
JPH07303457A (ja) * | 1994-05-13 | 1995-11-21 | Kumamoto Seifun Kk | 揚げ物衣用ミックス |
JPH11504221A (ja) * | 1996-02-12 | 1999-04-20 | グリフィス ラボラトリーズ ワールドワイド インク. | 軟質小麦粉および膨らましシステムからなるバター・コーティングのための乾燥組成物 |
JP2002142701A (ja) * | 2000-11-16 | 2002-05-21 | Nisshin Foods Kk | バッターミックス |
JP2003210118A (ja) * | 2002-01-24 | 2003-07-29 | Taiyo Kagaku Co Ltd | フライ食品用品質改良剤及びフライ食品の製造方法 |
JP2006296284A (ja) * | 2005-04-20 | 2006-11-02 | Nippon Flour Mills Co Ltd | フライ用バッター及びフライ用バッターミックス並びにフライ食品 |
Also Published As
Publication number | Publication date |
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KR20110014429A (ko) | 2011-02-11 |
WO2011016673A2 (ko) | 2011-02-10 |
WO2011016673A3 (ko) | 2011-06-03 |
KR101070790B1 (ko) | 2011-10-07 |
CN102469797A (zh) | 2012-05-23 |
US20120141647A1 (en) | 2012-06-07 |
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