JP2018191586A - Batter liquid for fried food, fried frozen food, and manufacturing method of fried frozen food - Google Patents
Batter liquid for fried food, fried frozen food, and manufacturing method of fried frozen food Download PDFInfo
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Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
本発明は、揚げ物用バッター液、油ちょう済み冷凍食品、及び油ちょう済み冷凍食品の製造方法に関する。 The present invention relates to a fried food batter liquid, an oil-frozen frozen food, and a method for producing an oil-frozen frozen food.
近年、共稼ぎ世帯や一人世帯の増加という生活スタイルの変化に伴い、家庭内での調理の手間を省略し、より簡便に喫食することが可能な惣菜類や弁当類が好まれている。中でも、長期保存が可能であり、かつ、最終工程である解凍加熱処理を行うことにより手軽に喫食することができる半調理済み冷凍食品の需要が急増している。
特に、天ぷら等のフライ食品は、子供から大人まで多くの人々に好まれる食品である。このようなフライ食品を冷凍した冷凍食品（以下、「油ちょう済み冷凍食品」と記載することがある。）は、業務用の惣菜としても広く用いられている。
In recent years, with changes in lifestyles such as increasing the number of double-income households and single-person households, side dishes and lunch boxes that can be eaten more easily without the need for cooking in the home are preferred. Above all, the demand for semi-cooked frozen foods that can be stored for a long period of time and can be easily eaten by performing the final thawing heat treatment is rapidly increasing.
In particular, fried foods such as tempura are foods preferred by many people from children to adults. Frozen foods obtained by freezing such fried foods (hereinafter sometimes referred to as “frozen frozen foods”) are widely used as commercial side dishes.
天ぷらやフライ類等の揚げ物には、中具のおいしさに加え、衣の食感も兼ね備えたものが好まれる。しかし、揚げ物用バッター液を使用し、油ちょう後に冷凍処理された揚げ物は、解凍して喫食する際に衣がパサついたり、硬くなってしまうという課題があった。
例えば特許文献１には、フライ調理後に冷凍し、その後再加熱調理や自然解凍をしても、フライ直後と同様のサクミのある食感を有するフライ食品を提供することを目的とし、粒径がメディアン径で１０〜５０μｍになるように調整した卵白粉末を含有する冷凍フライ食品用バッターミックスが記載されている。
For deep-fried foods such as tempura and fried foods, in addition to the deliciousness of the ingredients, those that have a texture of clothing are preferred. However, deep-fried foods that use batter liquid for deep-fried foods and that have been frozen after oiling have had the problem that their clothes become crunchy and hard when thawed and eaten.
For example, Patent Document 1 aims to provide a fried food having a crisp texture similar to that immediately after frying even if it is frozen after frying and then reheated or naturally thawed. A batter mix for frozen fried food containing egg white powder adjusted to a median diameter of 10 to 50 μm is described.
また特許文献２には、冷凍して流通や保存した後に電子レンジによる加熱解凍した際でも食感が低下しない天ぷら等を製造することができる揚げ物衣用ミックスが記載されている。特許文献２では、小麦粉に対して酸処理澱粉、湿熱処理澱粉、架橋処理済α化澱粉のうち少なくとも１種類が配合することが記載されている。
特許文献３には、小麦粉にキサンタンガムを添加してなる水性粘ちょう物である揚げ物用の衣液が記載されている。特許文献３には、衣液にキサンタンガムを添加することにより、氷点下の温度に貯蔵された冷凍物を１４０℃〜１５０℃の高い温度の油中に浸漬した場合に、急激な温度変化により衣部分に亀裂が生じにくくなることが記載されている。
Patent Document 2 describes a fried food mix that can produce tempura and the like that do not deteriorate in texture even when frozen and distributed or stored and then thawed by heating in a microwave oven. Patent Document 2 describes that at least one of acid-treated starch, wet heat-treated starch, and cross-linked pre-gelatinized starch is blended with wheat flour.
Patent Document 3 describes a dressing solution for fried food, which is an aqueous sticky product obtained by adding xanthan gum to wheat flour. In Patent Document 3, by adding xanthan gum to a clothing liquid, when a frozen product stored at a temperature below freezing is immersed in oil having a high temperature of 140 ° C. to 150 ° C., the clothing part is caused by a sudden temperature change. Describes that cracks are less likely to occur.
揚げ物用バッター液を使用し、油ちょう後に冷凍処理された揚げ物について、油ちょう食品特有の、硬さやパサつきがなくふんわりした食感やしっとりした食感を維持するためには改良の余地があった。
本発明は上記事情に鑑みてなされたものであって、油ちょう食品特有の、硬さやパサつきがなくふんわりした食感やしっとりした食感を実現できる揚げ物用バッター液、該揚げ物用バッター液を用いた油ちょう済み冷凍食品、及び該揚げ物用バッター液を用いた油ちょう済み冷凍食品の製造方法を提供することを目的とする。
There is room for improvement in order to maintain the soft and moist texture that is characteristic of oil-frozen foods for fried foods that have been boiled using batter liquid for frying. It was.
The present invention has been made in view of the above circumstances, and is characterized by a batter liquid for deep-fried foods that can realize a soft texture and a moist texture without the hardness and dryness peculiar to oily foods. It is an object of the present invention to provide an oil-frozen frozen food used, and a method for producing an oil-frozen frozen food using the batter liquid for fried food.
本発明は以下の［１］〜［４］を包含する。
［１］薄力粉と、強力粉と、増粘多糖類とを含む粉体原料と、水とを含むバッター原料を混合した揚げ物用バッター液であって、前記バッター液に含まれる前記粉体原料に対する前記強力粉の含有量割合が、５質量％以上５０質量％以下であり、前記粉体原料１００質量部に対する加水量が１３０質量部以上１６０質量部以下であり、且つ、前記揚げ物用バッター液の粘度が４０００ｃＰ以上９０００ｃＰ以下であることを特徴とする、揚げ物用バッター液。
［２］前記増粘多糖類が、キサンタンガム、ジェランガム、カラギーナン、グアーガムからなる群から選択される１種以上である、［１］に記載の揚げ物用バッター液。
［３］［１］又は［２］に記載の揚げ物用バッター液を用いた油ちょう済み冷凍食品。
［４］［１］又は［２］に記載の揚げ物用バッター液を中具に付着させる工程を有する、油ちょう済み冷凍食品の製造方法。
The present invention includes the following [1] to [4].
[1] A batter liquid for fried food, which is a mixture of a powder raw material containing thin flour, strong powder and thickening polysaccharide, and a batter raw material containing water, wherein the powder raw material is contained in the batter liquid. The content ratio of the strong powder is 5% by mass or more and 50% by mass or less, the amount of water added to 100 parts by mass of the powder raw material is 130 parts by mass or more and 160 parts by mass or less, and the viscosity of the batter liquid for fried food is A batter liquid for deep-fried food, characterized in that it is 4000 cP or more and 9000 cP or less.
[2] The batter liquid for fried food according to [1], wherein the thickening polysaccharide is at least one selected from the group consisting of xanthan gum, gellan gum, carrageenan, and guar gum.
[3] An oil-frozen frozen food using the fried food batter liquid according to [1] or [2].
[4] A method for producing an oil-frozen frozen food, comprising a step of adhering the batter liquid for fried food according to [1] or [2] to an inside tool.
油ちょう食品特有の、硬さやパサつきがなくふんわりした食感やしっとりした食感を実現できる揚げ物用バッター液、該揚げ物用バッター液を用いた油ちょう済み冷凍食品、及び該揚げ物用バッター液を用いた油ちょう済み冷凍食品の製造方法を提供することができる。 A batter liquid for deep-fried food that can provide a soft and moist texture that is not oily and dry, unique to oil-dried foods, an oil-frozen frozen food using the batter liquid for deep-fried food, and the batter liquid for deep-fried food It is possible to provide a method for producing an oil-frozen frozen food used.
＜揚げ物用バッター液＞
本発明は、薄力粉と、強力粉と、増粘多糖類とを含む粉体原料と、水とを含むバッター原料を混合した揚げ物用バッター液（以下、「バッター液」と記載する場合がある）である。
本実施形態のバッター液は、バッター液に含まれる粉体原料に対する強力粉の含有割合が、５質量％以上５０質量％以下であり、粉体原料１００質量部に対する加水量が１３０質量部以上１６０質量部以下であり、且つ、前記バッター液の粘度が４０００ｃＰ（センチポアズ）以上９０００ｃＰ以下である。
以下、本発明を構成する各材料について説明する。
<Fattered batter liquid>
The present invention is a batter liquid for fried food (hereinafter sometimes referred to as “batter liquid”) in which a powder raw material containing a flour, a strong powder, a thickening polysaccharide, and a batter raw material containing water are mixed. is there.
In the batter liquid of the present embodiment, the content ratio of the strong powder to the powder raw material contained in the batter liquid is 5% by mass or more and 50% by mass or less, and the amount of water added to 100 parts by mass of the powder raw material is 130 parts by mass or more and 160% by mass. And the viscosity of the batter liquid is 4000 cP (centipoise) or more and 9000 cP or less.
Hereinafter, each material constituting the present invention will be described.
≪薄力粉≫
本実施形態において、材料として用いることができる薄力小麦粉（以下、薄力粉）は、特に限定されず、公知の薄力粉を適宜使用できる。
薄力粉とは、軟質小麦の小麦粒の胚乳部分を挽いたもので、粗蛋白質含量が６〜９％程度であり、ケーキやクッキー等の製菓用、天ぷらやフライ等の揚げ物用の衣材、お好み焼き、たこ焼き、小麦粉をこねたドウの付着防止用の打ち粉、ルーやソースの材料等に用いられる小麦粉である。
薄力粉の原料小麦である軟質小麦の例としては、ソフト・ホワイト（ＳＷ）、ウェスタン・ホワイト（ＷＷ）、シロガネ等がある。これらの軟質小麦としては、同一の品種を一種以上使用しても、異なる品種を各一種以上併用してもよい。これらを通常の方法で製粉することにより、本実施形態において使用する薄力粉の原料を得ることができる。
≪Weak flour≫
In the present embodiment, the weak wheat flour (hereinafter referred to as “weak flour”) that can be used as a material is not particularly limited, and a known weak flour can be used as appropriate.
Soft flour is a ground portion of soft wheat flour with a crude protein content of about 6-9%. For confectionery such as cakes and cookies, fried foods such as tempura and fries, okonomiyaki It is flour used for takoyaki, flour for preventing adhesion of dough kneaded with wheat flour, roux and sauce materials, and the like.
Examples of soft wheat, which is a raw flour for wheat flour, include soft white (SW), western white (WW), and white sage. As these soft wheats, one or more of the same varieties may be used, or one or more different varieties may be used in combination. By milling these by a normal method, the raw material of the thin flour used in this embodiment can be obtained.
≪強力粉≫
本実施形態において、材料として用いることができる強力小麦粉（以下、強力粉）は、特に限定されず、公知の強力粉を適宜使用できる。
強力粉とは、硬質小麦の小麦粒の胚乳部分を挽いたもので、粗蛋白質含量が１１〜１３％程度であり、パンやピザ、中華麺の材料等に用いられている。
強力粉の原料小麦である硬質小麦の例としては、ウェスタン・レッド・スプリング（ＷＲＳ）、ダーク・ノーザン・スプリング（ＤＮＳ）、ハード・レッド・ウィンター〔スプリング〕（ＨＲＷ〔ＨＲＳ〕）、プライム・ハード（ＰＨ）、Ｎｏ．１カナダ・ウェスタン（１ＣＷ）等がある。これらの硬質小麦は、同一の品種を一種以上使用しても、異なる品種を各一種以上併用してもよい。これらを通常の方法で製粉することにより、本実施形態において使用する強力粉の原料を得ることができる。
≪Powerful powder≫
In this embodiment, strong wheat flour (hereinafter referred to as strong flour) that can be used as a material is not particularly limited, and known strong flour can be used as appropriate.
Powerful flour is obtained by grinding the endosperm portion of wheat grains of hard wheat, has a crude protein content of about 11 to 13%, and is used as a material for bread, pizza, Chinese noodles, and the like.
Examples of hard wheat, which is the raw wheat of strong flour, include Western Red Spring (WRS), Dark Northern Spring (DNS), Hard Red Winter [Spring] (HRW [HRS]), Prime Hard ( PH), No. 1 Canada / Western (1CW) etc. These hard wheats may use one or more of the same varieties, or may use one or more different varieties. The raw material of the strong powder used in this embodiment can be obtained by milling these by a normal method.
・強力粉の含有割合
本実施形態において、強力粉の含有量は、バッター液に含まれる粉体原料に対して５質量％以上５０質量％以下である。強力粉の含有量は、７質量％以上が好ましく、１５質量％以上がより好ましく、１８質量％以上が特に好ましい。また４５質量％以下が好ましく、３５質量％以下がより好ましく、３０質量％以下が特に好ましい。
上記上限値と下限値は任意に組み合わせることができる。
-Content ratio of strong powder In this embodiment, content of strong powder is 5 mass% or more and 50 mass% or less with respect to the powder raw material contained in a batter liquid. The content of the strong powder is preferably 7% by mass or more, more preferably 15% by mass or more, and particularly preferably 18% by mass or more. Moreover, 45 mass% or less is preferable, 35 mass% or less is more preferable, and 30 mass% or less is especially preferable.
The upper limit value and the lower limit value can be arbitrarily combined.
強力粉の含有量が上記下限値以上であると、バッター液の流動性・保形性が良好となり、油ちょう後の衣が適度に膨らみ、ふんわりとした食感を達成できる。
本明細書において「保形性が良好」とは、バッター液が中具にまとわりついた後、中具の表面にバッター液の厚みを適度に保持されている状態を意味する。
また、バッター液の保形性と流動性が良好であると、加工性に優れたバッター液となる。
また、従来の油ちょう済冷凍食品を自然解凍すると、電子レンジ調理の場合と比べて、衣の食感は硬くパサついたものとなってしまう。これに対し、本実施形態のバッター液を用いて製造した油ちょう済み冷凍食品は、自然解凍した場合であっても、衣の食感を、レンジ解凍した場合と同等とすることができる。
強力粉が上記上限値以下であると、保水性が向上してしっとりとした食感を達成できる。また、衣が膨らみすぎることを防止し、適度な歯切れを達成できる。
強力粉が上記上限値を超えた場合、強力粉の特性であるグルテン組織が強く繋がり、引きのある歯切れの悪い重たい食感になってしまう。
If the content of the strong powder is at least the above lower limit, the fluidity and shape retention of the batter liquid will be good, the clothes after the oil will swell appropriately, and a soft texture can be achieved.
In this specification, “good shape retention” means a state in which the thickness of the batter liquid is appropriately maintained on the surface of the middle tool after the batter liquid clings to the middle tool.
Moreover, if the shape retention and fluidity of the batter liquid are good, the batter liquid is excellent in processability.
In addition, when natural frozen edible frozen foods are naturally thawed, the texture of the clothes becomes hard and crunch compared to microwave cooking. On the other hand, the oil-frozen frozen food produced using the batter liquid of the present embodiment can have the same texture as that of the range thaw even when naturally thawed.
When the strong powder is less than or equal to the above upper limit, water retention is improved and a moist texture can be achieved. Moreover, it can prevent that a garment swells too much and can achieve moderate crispness.
When strong powder exceeds the said upper limit, the gluten structure | tissue which is the characteristic of strong powder will connect strongly, and it will become a heavy food texture with a bad crispness with a pull.
・粉体原料
本実施形態において「粉体原料」とは、バッター液に含まれる原材料のうち粉状のもので、薄力粉、強力粉、増粘多糖類の他に、本発明の効果を損なわない範囲で他の原料を含んでいてもよい。
他の原料としては、例えば、ベーキングパウダー（膨張剤）、加工デンプン、粉末油脂などの油類、ぶどう糖や砂糖などの糖類、食塩、アミノ酸などの調味料、色素、香料、酸味料、ｐＨ調整剤、乳化剤、食物繊維、動物性または植物性蛋白質素材等が挙げられる。
本実施形態において、例えばベーキングパウダーを入れることでガスが発生し、油ちょう時にバッター液が膨らみやすくなり、衣の厚みと相まってふんわりとした食感を有するようになる。
-Powder raw material In the present embodiment, the "powder raw material" is a powdery raw material contained in the batter liquid, in addition to the thin flour, strong powder, thickening polysaccharide, the range not impairing the effect of the present invention It may contain other raw materials.
Other raw materials include, for example, baking powder (swelling agent), modified starches, oils such as powdered oils and fats, sugars such as glucose and sugar, seasonings such as salt and amino acids, pigments, fragrances, acidulants, pH adjusters , Emulsifier, dietary fiber, animal or vegetable protein material, and the like.
In the present embodiment, for example, by adding baking powder, gas is generated, and the batter liquid easily swells when oiled, and has a soft texture combined with the thickness of the clothes.
≪増粘多糖類≫
本実施形態に材料として用いる増粘多糖類は、キサンタンガム、ジェランガム、カラギーナン、グアーガム、ローカストビーンガム、タマリンドシードガム、カルボキシメチルセルロース、タラガム、アラビアガム、トラガントガム、カラヤガム、プルラン、ファーセレラン、トリアカンソスガム、グルコマンナン、セスバニアガム、ガティガム、ウェランガム等が挙げられる。
本実施形態においては、キサンタンガム、ジェランガム、カラギーナン、グアーガムからなる群から選択される１種以上含まれることが好ましい。
≪Thickening polysaccharide≫
The thickening polysaccharide used as a material in the present embodiment is xanthan gum, gellan gum, carrageenan, guar gum, locust bean gum, tamarind seed gum, carboxymethyl cellulose, tara gum, gum arabic, tragacanth gum, karaya gum, pullulan, far cerulean, triacantos gum, Examples include glucomannan, sesbania gum, gati gum, welan gum, and the like.
In this embodiment, it is preferable that 1 or more types selected from the group which consists of a xanthan gum, a gellan gum, a carrageenan, and a guar gum are contained.
本実施形態において、増粘多糖類の配合量は、粉体原料１００質量部に対する加水量を１３０質量部以上１６０重量部以下としたときのバッター液の粘度が４０００ｃＰ以上９０００ｃＰ以下となる量が選択され、増粘多糖類の種類ごとに適宜調整すればよい。
一例を挙げると、バッター液に含まれる粉体原料に対して、０．１質量％以上が好ましく、０．１５質量％以上がより好ましく、０．２質量％以上が特に好ましい。また３．０質量％以下が好ましく、２．０質量％以下はより好ましく、１．０質量％以下が特に好ましい。
上記上限値と下限値は任意に組み合わせることができる。
In the present embodiment, the blending amount of the thickening polysaccharide is selected such that the viscosity of the batter liquid is 4000 cP or more and 9000 cP or less when the amount of water added to 100 parts by mass of the powder raw material is 130 parts by mass or more and 160 parts by weight or less. And may be appropriately adjusted for each type of thickening polysaccharide.
As an example, the amount is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and particularly preferably 0.2% by mass or more based on the powder raw material contained in the batter liquid. Moreover, 3.0 mass% or less is preferable, 2.0 mass% or less is more preferable, and 1.0 mass% or less is especially preferable.
The upper limit value and the lower limit value can be arbitrarily combined.
≪加水量≫
本実施形態において、粉体原料１００質量部に対する加水量が１３０質量部以上１６０質量部である。加水量は、１３１質量部以上が好ましく、１３２質量部以上がより好ましい。また加水量は、１５５質量部以下が好ましく、１５０質量部以下がより好ましい。
加水量の上記上限値及び下限値は任意に組み合わせることができる。
本実施形態において、加水量が上記下限値以上であることにより、バッター液が中具全体に纏わり付くことができる粘度に調整できる。加水量が上記上限値以下であると、小麦粉の分散性が向上し、均質になることで、スムーズな流動性を付与できる。
≪Water content≫
In this embodiment, the amount of water added to 100 parts by mass of the powder raw material is 130 parts by mass or more and 160 parts by mass. The amount of water added is preferably 131 parts by mass or more, and more preferably 132 parts by mass or more. The amount of water added is preferably 155 parts by mass or less, and more preferably 150 parts by mass or less.
The upper limit and lower limit of the amount of water added can be arbitrarily combined.
In this embodiment, when the amount of water added is equal to or higher than the lower limit, the viscosity of the batter liquid can be adjusted so that it can be attached to the entire medium. When the amount of water added is not more than the above upper limit, the dispersibility of the wheat flour is improved and the fluidity can be imparted by becoming homogeneous.
≪バッター液の粘度≫
本実施形態において、バッター液の粘度は４０００ｃＰ以上９０００ｃＰ以下である。バッター液の粘度は、４５００ｃＰ以上が好ましく、５０００ｃＰ以上がより好ましく、５５００ｃＰ以上が特に好ましい。また８５００ｃＰ以下が好ましく、８０００ｃＰ以下がより好ましく、７５００ｃＰ以下が特に好ましい。
上記粘度の上限値及び下限値は任意に組み合わせることができる。
本実施形態において、粘度が上記下限値以上であると、バッター液の保形性が良好となり、適度な衣の厚みを維持できる。
粘度が上記上限値以下であると、中具全体にバッター液が纏わり付きやすくなる。
≪Viscosity of batter liquid≫
In this embodiment, the viscosity of the batter liquid is 4000 cP or more and 9000 cP or less. The viscosity of the batter liquid is preferably 4500 cP or more, more preferably 5000 cP or more, and particularly preferably 5500 cP or more. Moreover, 8500 cP or less is preferable, 8000 cP or less is more preferable, and 7500 cP or less is particularly preferable.
The upper limit value and the lower limit value of the viscosity can be arbitrarily combined.
In the present embodiment, when the viscosity is equal to or higher than the lower limit, the shape retention of the batter liquid is improved, and an appropriate clothing thickness can be maintained.
When the viscosity is equal to or lower than the above upper limit value, the batter liquid is easily attached to the entire middle tool.
バッター液の粘度は加水量、強力粉配合量、増粘多糖類の種類及び配合量により制御できる。
本実施形態において、バッター液の粘度測定はビスコテスタＶＴ（リオン株式会社製）で行い、１号ロータ、２号ロータを使用し、２０℃にて測定した時の粘度とする。
The viscosity of the batter liquid can be controlled by the amount of water added, the amount of strong powder blended, the type of thickening polysaccharide and the amount blended.
In the present embodiment, the viscosity of the batter liquid is measured with a Bisco Tester VT (manufactured by Rion Co., Ltd.), and the viscosity is measured at 20 ° C. using a No. 1 rotor and a No. 2 rotor.
本実施形態は、薄力粉を主体とする揚げ物用バッター原料に強力粉と増粘多糖類を含み、特定量の加水をすることにより、粘度が４０００ｃＰ以上９０００ｃＰ以下であることを特徴とする。
本実施形態の揚げ物用バッター液を使用し、油ちょう後冷凍された揚げ物は、喫食時に衣が「パサつく」「硬い」「ぼそつく」といった食感にならず、「しっとり」「ふんわり」とした良好な食感が得られる。
さらに、本実施形態の揚げ物用バッター液を用いた揚げ物は、自然解凍した際に、衣が「パサつく」「硬い」「ぼそつく」といった食感にならず、「しっとり」「ふんわり」とした良好な食感が得られ、電子レンジ調理と比較しても同等の品質を達成することができる。
The present embodiment is characterized in that the batter raw material for deep-fried food mainly composed of soft flour contains strong flour and thickening polysaccharide, and has a viscosity of 4000 cP or more and 9000 cP or less by adding a specific amount of water.
The fried food that uses the batter liquid for fried food of this embodiment and is frozen after oiling does not have a texture such as `` pasty '', `` hard '', and `` soft '' when eating, `` moist '' `` soft '' A good texture can be obtained.
Furthermore, when the fried food using the batter liquid for fried food of this embodiment is naturally thawed, the clothes do not have a texture such as `` passy '', `` hard '', `` soft '', and `` moist '' `` soft '' A good texture can be obtained, and an equivalent quality can be achieved even when compared with microwave cooking.
本実施形態のバッター液は、油ちょう後も衣に水分を多く含み、且つ適度な厚みをもつ衣をつけることができる。これにより、上記「しっとり」「ふんわり」で良好な食感を得ることができる。
具体的には、キサンタンガム等の増粘多糖類を添加することにより、水分保持力を上げることで加水量を増やし、適度な流動性のあるバッター物性を得ることができ、さらに油ちょう後の衣の水分含有量を維持することができると推察できる。
そして、強力粉を添加することによりグルテン組織を強化し、バッター液の膨張剤発生ガスを維持することができ、さらにバッター液の保形性を上げることができると推察できる。
The batter liquid of this embodiment can attach a garment that contains a lot of moisture and has an appropriate thickness even after the oil is applied. Thereby, a good texture can be obtained with the above-mentioned “moist” and “soft”.
Specifically, by adding a thickening polysaccharide such as xanthan gum, the water retention can be increased to increase the amount of water to obtain batter physical properties with adequate fluidity. It can be inferred that the water content of can be maintained.
It can be inferred that the addition of strong powder can strengthen the gluten structure, maintain the expansion agent-generating gas of the batter liquid, and further improve the shape retention of the batter liquid.
本実施形態ではバッター液が適度な流動性と保形性を維持することで、バッター液が中具へ纏わり付きやすく、かつ適度なバッター液の厚みが保持される。
また、バッター液の膨張剤発生ガスの保持性が、油ちょう後の膨らみのあるポーラスな衣構造を形成し、衣の厚みと相まってふんわりとした食感を有する。
そして、油ちょう後も衣内に保持された水分によって、しっとりとした食感を有することができる。
上記の通り本実施形態のバッター液は、油ちょう後冷凍された揚げ物を特に自然解凍した場合、しっとり、且つふんわりとした食感を有する衣を提供することができ、 電子レンジ調理と比較しても同等の品質を達成することができる。
In the present embodiment, the batter liquid maintains appropriate fluidity and shape retention, so that the batter liquid can be easily attached to the middle tool, and an appropriate thickness of the batter liquid is maintained.
In addition, the retention of the expansion agent generating gas in the batter liquid forms a swelled porous garment structure, and has a soft texture combined with the thickness of the garment.
And it can have a moist texture by the water | moisture content hold | maintained in the garment even after oiling.
As described above, the batter liquid of the present embodiment can provide clothes having a moist and fluffy texture, especially when the deep-fried fried food is naturally thawed, as compared with microwave cooking. Can also achieve equivalent quality.
＜油ちょう済み冷凍食品＞
本実施形態は、上記本実施形態の揚げ物用バッター液を用いた油ちょう済み冷凍食品である。本実施形態の油ちょう済み冷凍食品としては、天ぷら、フライ、から揚げなどがあげられ、パン粉を付けない油ちょう済み冷凍食品であることが好ましい。
中具としては、畜肉類、魚介類、野菜、加工食品等があげられる。
<Oil-frozen frozen food>
The present embodiment is an oil-frozen frozen food using the fried food batter liquid of the present embodiment. The oil-frozen frozen food of this embodiment includes tempura, fried food, fried chicken, and the like, and is preferably an oil-frozen frozen food without breadcrumbs.
Examples of the medium include livestock meat, seafood, vegetables, and processed foods.
本実施形態の油ちょう済み冷凍食品は、電子レンジ等の家庭用マイクロ波装置を用いた加熱解凍に適しているが、オーブン等により加熱解凍してもよい。また喫食数時間前に常温に放置し、自然解凍することによっても喫食する事ができる。自然解凍調理冷凍食品としては、弁当用冷凍食品に最適である。本実施形態の油ちょう済み冷凍食品は自然解凍用であることがより好ましい。 The oil-frozen frozen food of this embodiment is suitable for heating and thawing using a household microwave device such as a microwave oven, but it may be thawed by an oven or the like. It can also be eaten by leaving it at room temperature several hours before eating and thawing it naturally. As a natural thawing-frozen frozen food, it is most suitable for frozen food for lunch. The oil-frozen frozen food of this embodiment is more preferably for natural thawing.
＜油ちょう済み冷凍食品の製造方法＞
本実施形態は、上記本実施形態のバッター液を用いた油ちょう済み冷凍食品の製造方法である。本実施形態の油ちょう済み冷凍食品の製造方法は、中具に本実施形態のバッター液を付着させる工程を有し、さらに、油ちょうする工程と、油ちょう後に冷凍する工程と、を有することが好ましい。
<Manufacturing method of oiled frozen food>
The present embodiment is a method for producing an oil-frozen frozen food using the batter liquid of the present embodiment. The method for producing a frozen food with an oil content according to the present embodiment includes a step of attaching the batter liquid according to the present embodiment to the inside, and further includes a step of oiling and a step of freezing after the oil content. Is preferred.
中具に本実施形態のバッター液を付着させる工程としては、ちくわ、エビ、イカ、野菜等の中具の表面に、本発明のバッター液を均一に付着させる。
油ちょう工程は公知の方法により適宜実施できる。
冷凍方法は特に限定されるものではなく、常法により行うことができる。例えばエアーブラスト式凍結法、セミエアーブラスト式凍結法、コンタクト式凍結法等の凍結法に基づくフリーザーを用いて油ちょう済み加工食品を凍結する方法が挙げられる。
As a step of attaching the batter liquid of the present embodiment to the middle tool, the batter liquid of the present invention is uniformly adhered to the surface of the middle tool such as chikuwa, shrimp, squid, and vegetables.
The oiling process can be appropriately performed by a known method.
The freezing method is not particularly limited, and can be performed by a conventional method. For example, there is a method of freezing the oiled processed food using a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, or a contact type freezing method.
以下、実施例により本発明をさらに詳細に説明するが、本発明はこれらの例によって限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these examples.
以下の実施例において、「部」は、バッター液に含まれる粉体原料１００質量部を基準とする加水量（質量部）を意味する。また、「％」は、粉体原料の全量を基準として「質量％」を意味する。 In the following examples, “part” means the amount of water (parts by mass) based on 100 parts by mass of the powder raw material contained in the batter liquid. “%” Means “mass%” based on the total amount of the powder raw material.
≪バッター液及び揚げ物の調製≫
下記表１に、実施例１−１のバッター液に含まれる、粉体原料の配合を質量％で示す。
≪Preparation of batter liquid and fried food≫
Table 1 below shows the composition of the powder raw material contained in the batter liquid of Example 1-1 in mass%.
表１の粉体原料をミキシングボールに投入した後、粉体原料１００質量部に対して、１３５質量部の水を投入し、ミキサーによるミキシングを行い、実施例１−１のバッター液を得た。約２cmに切断されたちくわの空洞部に直方体にカットされたチーズを入れ中具とし、上記バッター液を中具全体にいきわたるように付着させ、１８５℃に加熱されたキャノーラ油の入ったフライヤーに投入し、４５秒間油ちょうした後、１８０℃で１分５０秒素焼きし、−３０℃のフリーザーにて急速凍結し、油ちょう済み冷凍食品を得た。 After putting the powder raw material of Table 1 into a mixing ball, 135 parts by mass of water was added to 100 parts by mass of the powder raw material, and mixing was performed with a mixer, to obtain the batter liquid of Example 1-1. . Put the cheese cut into a rectangular parallelepiped into a hollow part of the crease and add the batter liquid so that it spreads over the whole ingredient, and put it on a fryer containing canola oil heated to 185 ° C. After injecting and oiling for 45 seconds, it was baked at 180 ° C. for 1 minute and 50 seconds and rapidly frozen in a freezer at −30 ° C. to obtain an oiled frozen food.
［バッター液の粘度の測定］
測定機種：ビスコテスタ ＶＴ（リオン株式会社製）
使用ロータ：１号ロータ（比較例１−６のバッター液粘度の測定時は高粘度のため２号ロータを使用）
測定容器：ＪＩＳ準拠の３００ｍｌビーカー
回転数：６２．５ｒｐｍ
サンプル量：３００ｍｌ
測定温度：２０℃
[Measurement of viscosity of batter liquid]
Measurement model: Bisco tester VT (manufactured by Lion Co., Ltd.)
Rotor used: No. 1 rotor (When measuring the viscosity of the batter liquid in Comparative Example 1-6, No. 2 rotor is used because of high viscosity)
Measuring container: JIS-compliant 300 ml beaker Number of revolutions: 62.5 rpm
Sample volume: 300ml
Measurement temperature: 20 ° C
［官能評価について］
・解凍方法について
自然解凍：油ちょう済み冷凍食品を常温（２０℃）に２時間放置した後、評価を行った。
電子レンジ調理：油ちょう済み冷凍食品を電子レンジ（６００Ｗ（ＳＨＡＲＰ社製）
２個、３０秒）で解凍し、３０分間放置し粗熱を取った状態で評価を行った。
[About sensory evaluation]
-About the thawing method Natural thawing: Frozen food with oil was left at room temperature (20 ° C) for 2 hours, and then evaluated.
Microwave cooking: Oil-frozen frozen food is microwaved (600W (manufactured by SHARP))
2 pieces, 30 seconds), and left to stand for 30 minutes.
・官能評価方法について
４人の訓練されたパネラーでしっとり感とふんわり感をそれぞれ５点満点で評価し、４人の平均点を各評価点とした。各評価点を合計した点数を合計点として評価基準とした。
（ａ）しっとり感の評価
５点： 非常にしっとりとしている
４点： しっとりしている
３点： ややしっとりしている
２点： ややパサつきがある
１点： パサパサで乾燥している
（ｂ）ふんわり感・柔らかさの評価
５点： 非常にふんわりとして柔らかい
４点： ふんわりとして柔らかい
３点： ややふんわりとして、柔らかい
２点： やや硬く、詰まっている
１点： 硬く、詰まっている
・ Sensory evaluation method Moist and soft feeling was evaluated by 4 trained panelists with a maximum score of 5 points, and the average score of 4 people was assigned to each evaluation point. The score obtained by summing up each evaluation score was used as the evaluation standard.
(A) Evaluation of moist feeling
5 points: very moist
4 points: Moist
3 points: Slightly moist
2 points: Slightly pattered
1 point: It is dry with papasa
(B) Evaluation of softness and softness
5 points: very soft and soft
4 points: Soft and soft
3 points: Slightly soft and soft
2 points: Slightly hard and clogged
1 point: Hard and clogged
・・合計点
上記（ａ）の評価の４人平均点と、上記（ｂ）の評価の４人平均点を合計した点数を合計点（１０点満点）とした。この合計点が６．００を超える場合であれば「しっとり感」及び「ふんわり感」は良好であり、７．００を超える場合であれば特に良好であると判断した。
..Total score The score obtained by summing the four-person average score for the evaluation in (a) above and the four-person average score for the evaluation in (b) above was taken as the total score (full score of 10). When this total score exceeds 6.00, “moist feeling” and “soft feeling” are good, and when it exceeds 7.00, it is judged to be particularly good.
［バッター物性について］
製造したバッター液の物性評価を表３及び５に記載する。
[About batter properties]
The physical property evaluation of the produced batter liquid is described in Tables 3 and 5.
＜実施例１−１〜１−５、比較例１−１〜１−６＞
実施例１−２〜１−５、比較例１−１〜１−４、は、表１の配合割合のうち強力粉、キサンタンガムの配合割合を表２に記載の配合割合に変更し、粉体原料全体が１００重量％となるようにその増減分を薄力粉の配合割合で調整した。さらに、比較例１−１〜１−２、１−４〜１−５は実施例１−１から加水量を調整した。
比較例１−５、１−６は、表１の配合のうち薄力粉を配合する代わりに中力粉を配合し、強力粉を配合する代わりにグルテンを表２に記載の割合で配合し、粉体原料全体が１００重量％となるようにその増減分を中力粉の配合割合で調整した。さらに、比較例１−５、１−６は実施例１−１から加水量を調整した。
<Examples 1-1 to 1-5, Comparative Examples 1-1 to 1-6>
In Examples 1-2 to 1-5 and Comparative Examples 1-1 to 1-4, the blending ratio of strong powder and xanthan gum was changed to the blending ratio shown in Table 2 among the blending ratios in Table 1, and powder raw materials The amount of increase / decrease was adjusted with the blending ratio of the weak flour so that the whole would be 100% by weight. Furthermore, Comparative Examples 1-1 to 1-2 and 1-4 to 1-5 adjusted the amount of water added from Example 1-1.
In Comparative Examples 1-5 and 1-6, among the blends in Table 1, medium force flour is blended instead of weak flour, and gluten is blended in the ratio shown in Table 2 instead of blending strong powder. The amount of increase / decrease was adjusted with the blending ratio of medium strength flour so that the entire raw material would be 100% by weight. Further, Comparative Examples 1-5 and 1-6 adjusted the amount of water added from Example 1-1.
表３に、実施例１−１〜１−５、比較例１−１〜１−６に記載のバッター液を使用して製造した油ちょう済み冷凍食品について、自然解凍時の官能評価結果と、バッター物性を記載する。表３中、「総合判定」は下記の基準で評価した結果である。
総合判定：しっとり感、ふんわり感及びその合計点と、ひきの強さや歯切れ、衣の厚み、重さ等の食感を総合的に判断し◎、〇、△、×の4段階で評価した。
In Table 3, for oil-frozen frozen foods produced using the batter solutions described in Examples 1-1 to 1-5 and Comparative Examples 1-1 to 1-6, sensory evaluation results at the time of natural thawing, The batter physical properties are described. In Table 3, “overall judgment” is the result of evaluation based on the following criteria.
Comprehensive judgment: The moist feeling, the soft feeling and the total score thereof, and the texture such as the strength, crispness, thickness of the clothes, weight, etc., were comprehensively judged and evaluated in four stages: ◎, ○, △, ×.
表２〜３の結果から、粘度が４０００ｃＰ以上９０００ｃＰ以下で、増粘多糖類を含有し、強力粉の配合量が５〜５０％の範囲にある実施例１−１〜１−５は、官能評価の合計点が高く、「しっとり感」と「ふんわり感」が共に同等の点数であり、しっとり、且つふんわりした食感が得られることが分かった。
実施例１−１〜１−５のうち、強力粉の配合量が１０〜２０％の実施例１−２及び１−３は、総合判定の結果がいずれも「◎」であり、バッター物性も良好で加工性に優れていた。
また、粘度が４０００〜９０００ｃＰの範囲にあっても、強力粉及び／又は増粘多糖類（キサンタンガム）が含まれていない比較例１−１〜１−６は、官能評価の合計点が低く、しっとり、且つふんわりした食感にならないことが分かった。
From the results of Tables 2-3, Examples 1-1 to 1-5, which have a viscosity of 4000 cP or more and 9000 cP or less, contain a thickening polysaccharide, and the blending amount of the strong powder is in the range of 5 to 50%, are sensory evaluations. The total score was high, and both “moist feeling” and “soft feeling” were the same score, and it was found that a moist and fluffy texture was obtained.
Among Examples 1-1 to 1-5, Examples 1-2 and 1-3 in which the compounding amount of the strong powder is 10 to 20% are both “◎” as a result of the comprehensive judgment, and the batter physical properties are also good. It was excellent in workability.
Further, even when the viscosity is in the range of 4000 to 9000 cP, Comparative Examples 1-1 to 1-6 that do not contain strong powder and / or thickening polysaccharide (xanthan gum) have a low total point of sensory evaluation, and are moist. And it turned out that it does not give a soft texture.
＜実施例２−１〜２−３、比較例２−１〜２−３＞
実施例２−１〜２−３、比較例２−１〜２−３、は、表１の配合割合のうち強力粉、キサンタンガムの配合割合を表４に記載の配合割合に変更し、粉体原料全体が１００重量％となるようにその増減分を薄力粉の配合割合で調整した。さらに、実施例２−１〜２−３、比較例２−１〜２−３、は実施例１−１から加水量を調整した。
<Examples 2-1 to 2-3, Comparative Examples 2-1 to 2-3>
In Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-3, the blending ratio of strong powder and xanthan gum among the blending ratios in Table 1 was changed to the blending ratios described in Table 4, and powder raw materials were used. The amount of increase / decrease was adjusted with the blending ratio of the weak flour so that the whole would be 100% by weight. Furthermore, Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-3 adjusted the amount of water added from Example 1-1.
表４に記載のバッター液を使用し製造した油ちょう済み冷凍食品について、自然解凍時の官能評価を実施した。その結果とバッター物性を表５に記載する。 The sensory evaluation at the time of natural thawing was carried out on the frozen food prepared with the batter solution shown in Table 4. The results and batter physical properties are shown in Table 5.
表４〜５の結果から、粘度が４０００〜９０００ｃＰの範囲にあるとき、加水量が１３０〜１６０％であり、強力粉と増粘多糖類を含む場合、合計点が高く、「しっとり感」と「ふんわり感」が共に同等の点数であり、しっとり、且つふんわりとした食感が得られることが分かった。
実施例２−１と２−２は、総合判定が「◎」であり、バッター物性も良好で加工性に優れていた。
From the results of Tables 4 to 5, when the viscosity is in the range of 4000 to 9000 cP, the amount of water added is 130 to 160%, and when the strong powder and thickening polysaccharide are included, the total score is high, “moist feeling” and “ It was found that both the "soft feeling" was the same score, and a moist and soft texture was obtained.
In Examples 2-1 and 2-2, the overall judgment was “◎”, the batter physical properties were good, and the workability was excellent.
＜実施例３−１〜３−３＞
実施例３−１〜３−３は、表１の配合割合のうち、強力粉を１０重量％に変更し、キサンタンガムを表６に記載の増粘多糖類及びその配合割合に変更し、粉体原料全体が１００重量％となるようにその増減分を薄力粉の配合割合で調整したものである。
<Examples 3-1 to 3-3>
In Examples 3-1 to 3-3, among the blending ratios in Table 1, the strong powder was changed to 10% by weight, the xanthan gum was changed to the thickening polysaccharide described in Table 6 and the blending ratio thereof, and the powder raw material The increase / decrease is adjusted by the blending ratio of the weak flour so that the whole becomes 100% by weight.
以下の表７の通り、表６に記載の増粘多糖類の種類及び配合割合を変更して得られたバッター液を使用し製造した油ちょう済み冷凍食品について、自然解凍時の官能評価を実施した。 As shown in Table 7 below, sensory evaluation at the time of natural thawing was performed on frozen foods that had been prepared using batter solutions obtained by changing the types and blending ratios of thickening polysaccharides listed in Table 6. did.
表６〜７の結果から、粘度が４０００〜９０００ｃＰの範囲にあるとき、いずれの増粘多糖類もしっとり、且つふんわりした食感が得られることが分かった。 From the results of Tables 6 to 7, it was found that when the viscosity was in the range of 4000 to 9000 cP, any thickening polysaccharide was moist and fluffy.
＜実施例４−１〜４−４、比較例３−１〜３−３＞
実施例１−１、１−３〜１−５、比較例１−１、１−２、１−４のバッター液を使用し製造した油ちょう済み冷凍食品について、自然解凍と電子レンジ調理での官能評価を比較した。
<Examples 4-1 to 4-4, Comparative Examples 3-1 to 3-3>
About the oil-frozen frozen food manufactured using the batter solutions of Examples 1-1, 1-3 to 1-5, and Comparative Examples 1-1, 1-2, and 1-4, in natural thawing and microwave cooking Sensory evaluation was compared.
本発明のバッター液を使用した実施例４−１〜４−４は、自然解凍と電子レンジ調理において、合計点の差は小さく、ほぼ同様の評価であるのに対し、本発明の範囲外であるバッター液を使用した比較例３−１〜３−３は、電子レンジ調理と比較し、明らかに自然解凍時の評価が悪かった。以上の結果から、本発明を適用した油ちょう済み冷凍食品は、自然解凍した際に、電子レンジ調理の品質と比較し同等の品質を達成することが分かった。 In Examples 4-1 to 4-4 using the batter solution of the present invention, the difference between the total points is small in natural thawing and microwave cooking, and the evaluation is almost the same, but outside the scope of the present invention. Comparative Examples 3-1 to 3-3 using a certain batter solution clearly had a poor evaluation during natural thawing as compared with microwave cooking. From the above results, it was found that the oil-frozen frozen food to which the present invention is applied achieves a quality equivalent to that of microwave cooking when naturally thawed.
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