JP2020078277A - Batter composition for frying or baking - Google Patents
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Abstract
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本発明はとんかつ等のフライ類等に使用する揚げ用又は窯焼き用の衣組成物（バッター液）に関する。 The present invention relates to a fried or kiln-baked clothing composition (batter solution) used for fries such as tonkatsu.
フライ用等の揚げ用又は窯焼き用の衣組成物（以下、バッター液とする。）については様々な研究がなされている。たとえば、特開２００９−２９１１０５号公報には、こんにゃくゲルを配合してバッター液を製造する方法が提案されている。 Various studies have been made on a batter composition for frying or kiln baking (hereinafter referred to as batter liquid). For example, Japanese Patent Application Laid-Open No. 2009-291105 proposes a method of blending konjac gel to produce a batter liquid.
本発明は、とんかつ等に用いる油揚げ用又は窯焼き用のバッター液に、優れた食感、さらには、健康志向にもマッチしたフライ用等の油揚げ用又は窯焼き用のバッター液の開発を課題とした。 The present invention is a batter solution for frying or firing for tonkatsu and the like, having an excellent texture, and further, development of a batter solution for frying or firing for frying which is also health-conscious. And
上記の課題を解決するための、本発明は、重量％で、エノキ７％〜３０％、米粉１．６〜５．６％を含む油揚げ用又は窯焼き用の衣組成物である。 MEANS TO SOLVE THE PROBLEM This invention for solving the said subject is a batter composition for frying or kiln which contains an enoki 7%-30% and a rice flour 1.6-5.6% by weight %.
本発明のバッター液を用いて調理した、食品（とんかつ等）は、従来の油揚げ用又は窯焼き用のバッター液を用いた場合と、同等、またはそれ以上の食感の食品にすることができる。また、本発明のバッター液は、健康志向の方に最適の油揚げ用又は窯焼き用のバッター液でもある。また、その他の成分を加えることにより、独特な風味、食感を持つバッター液にすることができる。 The food (tonkatsu or the like) cooked using the batter liquid of the present invention can be a food product having the same texture as or better than the case of using the conventional batter liquid for frying or baking. .. Further, the batter solution of the present invention is also a batter solution for frying or kiln firing, which is optimal for health-conscious people. Moreover, by adding other components, a batter liquid having a unique flavor and texture can be obtained.
本発明のバッター液を用いて調理する場合には、卵を使用していない場合も、優れた食感をもつバッター液が得られる。したがって、卵アレルギーの方にも安全な食品になる。また、小麦粉を使用していない場合は、小麦アレルギーの方に対しても安全な食品になる。 When cooking with the batter liquid of the present invention, a batter liquid having an excellent texture can be obtained even when eggs are not used. Therefore, it is a safe food for people with egg allergy. Also, if wheat flour is not used, it is a safe food even for people with wheat allergies.
本発明のバッター液は、キノコ、米粉を主成分とする。キノコはエノキ、マイタケ等、米粉は、うるち米の米粉やもち米の米粉を用いる。さらに、豆乳を加えることでも、優れた食感、健康志向に対応するバッター液が得られる。 The batter liquid of the present invention contains mushrooms and rice flour as main components. Enoki and Maitake mushrooms are used as mushrooms, and nonglutinous rice flour and glutinous rice flour are used as rice flour. Furthermore, by adding soy milk, a batter solution having excellent texture and health consciousness can be obtained.
また、キャベツ、小麦粉、玄米粉、鶏卵、各種の野菜、果物、海藻、調味料、乳製品等を含む。これらの素材の内、固形のものは、適当な大きさに粉砕して水中に懸濁させてものを用いている。(甘酒状のドロドロの状態) It also includes cabbage, wheat flour, brown rice flour, eggs, various vegetables, fruits, seaweed, seasonings, dairy products and the like. Of these materials, solid ones are used after being crushed to an appropriate size and suspended in water. (Sweet-like muddy state)
以下に示す実施例１Ａ以下は、豚のロース肉に種々の組成のバッター液をつけて、米糠油中で揚げ物にした後に試食試験に供し、試食者（３〜３５名）の評価を得た。通常の衣材（バッター液、鶏卵、小麦粉）を用いて作った場合と比較していただいたが、各々の実施例の末尾に示した試食試験結果(末尾の◎、○、△印)は、７５％以上の試食者が通常のバッター液を用いたとんかつより高い評価があった場合を◎、５０％以上の試食者が通常のバッター液を用いたとんかつより高い評価があった場合を○。従来の衣材（バッター液）を用いた場合と大差がないとした場合は△とした。 In Examples 1A and below shown below, batter solutions of various compositions were applied to pork loin, fried in rice bran oil, and then subjected to a tasting test, which was evaluated by tasting persons (3 to 35 persons). .. Although it was compared with the case where it was made using normal clothing materials (batter solution, egg, wheat flour), the tasting test results shown at the end of each example (marked with ◎, ○, △) are: A case where 75% or more of the samplers had a higher evaluation of the tonkatsu using the normal batter solution was marked with ⊚, and a case of 50% or more of the samplers having a higher evaluation with the standard batter solution was evaluated as ○. When there was not much difference from the case of using the conventional clothing material (batter solution), it was evaluated as Δ.
高い評価を得た内容は、あっさりしておりもたれない、健康的との意見が多かった。もちろん、食感以外の評価も重要であり、エノキは食物として優れた点もあることも判断に影響を与えている可能性もある。 There were many opinions that the contents that were highly evaluated were healthy and light. Of course, evaluations other than texture are also important, and there is a possibility that enoki has superior points as a food and may affect judgment.
このバッター液を用いた揚げ物の素材は、もちろん、豚肉に限られるものではない。獣肉、鶏肉、魚肉に対して用いた場合、あるいは植物性の素材、動物性と植物性の混合素材にも用いることができる。 The material of the fried food using this batter liquid is not limited to pork, of course. When used for meat, chicken, fish, or for vegetable materials, mixed animal and vegetable materials.
また、揚げ物（フライ食品）の調理方法も、油中で揚げることに限定されるものではない。本発明のバッター液は、素材にバッター液をつけパン粉をつけて高温中で調理する調理方法に用いるすべてのバッター液をさすものである。 Further, the method of cooking fried foods (fried foods) is not limited to frying in oil. The batter liquid of the present invention refers to all the batter liquids used in the cooking method in which the batter liquid is applied to the material, bread crumbs are added, and the material is cooked at high temperature.
実施例１のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。エノキの量は乾燥（天日乾燥、機械乾燥）を行っていない状態の重量を示している。乾燥したエノキを用いる場合は、例えば８０％の重量まで乾燥させた場合の添加量は１６％に、６０％の重量まで乾燥させた場合の添加量は１２％になる。（エノキ中の水分を除いた部分は同量になる。）乾燥は極限まで行ったものを使用しても良く(その場合はエノキの１０％程度の重量になる。)、その場合のエノキの量は２％に相当する。◎ The batter solution of Example 1 was 20% by weight of Enoki, 2.6% of glutinous rice flour, 0.7% of salt, 2.0% of vinegar, and the balance being water. The amount of enoki represents the weight in a state where it is not dried (sun-dried or mechanically dried). When dried enoki is used, for example, the addition amount is 16% when it is dried up to 80% by weight, and the addition amount is 12% when it is dried up to 60% by weight. (The amount of water removed from the enoki is the same.) Drying may be done to the limit (in that case, the weight will be about 10% of the enoki). The amount corresponds to 2%. ◎
実施例２のバッター液は、重量％で、エノキ１５％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量を減らしている。◎ The batter liquid of Example 2 is, by weight, 15% of enoki, 2.6% of glutinous rice flour, 0.7% of salt, 2.0% of vinegar, and the balance being water. The amount of enoki is reduced as compared with Example 1. ◎
実施例３のバッター液は、重量％で、エノキ１０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量をさらに減らしている。○ The batter liquid of Example 3 is, by weight, 10% enoki, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. Compared to Example 1, the amount of enoki is further reduced. ○
実施例４のバッター液は、重量％で、エノキ８％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量をさらに減らしている。○ The batter solution of Example 4 was 8% by weight, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Compared to Example 1, the amount of enoki is further reduced. ○
実施例５のバッター液は、重量％で、エノキ２５％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量を増やしている。◎ The batter solution of Example 5 is, by weight, 25% enoki, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. The amount of enoki is increased as compared with Example 1. ◎
実施例６のバッター液は、重量％で、エノキ３０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量をさらに増やしている。◎ The batter solution of Example 6 was 30% by weight, enoki (30%), glutinous rice flour (2.6%), salt (0.7%), vinegar (2.0%), and the balance being water. The amount of enoki is further increased as compared with Example 1. ◎
実施例７のバッター液は、重量％で、エノキ６％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。実施例１に対してエノキ量をさらに減らしている。△ The batter liquid of Example 7 is 6% by weight, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance being water. Compared to Example 1, the amount of enoki is further reduced. △
実施例８のバッター液は、重量％で、マイタケ２０％、もち米粉２．６％、塩０．７％、酢２.０%残部は水よりなる。マイタケは乾燥前の重量を示している。乾燥したものを用いる場合は、マイタケ中の水分を除いた部分は同量になるようにする。◎ The batter liquid of Example 8 is, by weight, 20% maitake, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. Maitake shows the weight before drying. When using dried ones, the amount of water in the maitake mushrooms should be the same. ◎
実施例９のバッター液は、重量％で、エリンギ２０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。エリンギは乾燥前の重量を示している。乾燥したものを用いる場合は、エリンギ中の水分を除いた部分は同量になるようにする。◎ The batter solution of Example 9 is 20% by weight of eryngii, 2.6% of glutinous rice flour, 0.7% of salt, 2.0% of vinegar, and the balance being water. Eringi indicates the weight before drying. When using dried eryngii, make sure that the amount of water in eryngii is the same. ◎
実施例１０のバッター液は、重量％で、ブナシメジ２０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。ブナシメジは乾燥前の重量を示している。乾燥したものを用いる場合は、ブナシメジ中の水分を除いた部分は同量になるようにする。◎ The batter solution of Example 10 was 20% by weight, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance being water. Beech shimeji shows the weight before drying. When using a dried product, the amount of water in the beech shimeji should be the same, except for water. ◎
実施例１１のバッター液は、重量％で、
1542160021262_0
２０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。
1542160021262_1
は乾燥前の重量を示している。乾燥したものを用いる場合は、
1542160021262_2
中の水分を除いた部分は同量になるようにする。◎
The batter solution of Example 11 was, by weight,
1542160021262_0
20%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, balance water.
1542160021262_1
Indicates the weight before drying. When using dried ones,
1542160021262_2
Make sure that the same amount of water is removed. ◎
実施例１２のバッター液は、重量％で、ヒラタケ２０％、もち米粉２．６％、塩０．７％、酢２.０%、残部は水よりなる。
1542160021262_3
は乾燥前の重量を示している。乾燥したものを用いる場合は、
1542160021262_4
中の水分を除いた部分は同量になるようにする。◎
The batter liquid of Example 12 was 20% by weight, oyster mushroom powder 2.6%, glutinous rice powder 2.6%, salt 0.7%, vinegar 2.0%, and the balance water.
1542160021262_3
Indicates the weight before drying. When using dried ones,
1542160021262_4
Make sure that the same amount of water is removed. ◎
実施例１３のバッター液は、重量％で８０％にまで乾燥させたもの１６％を用いた。（エノキ量換算では２０％である）、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ As the batter solution of Example 13, 16% dried up to 80% by weight was used. (Enoki amount conversion is 20%), glutinous rice powder 2.6%, salt 0.7%, vinegar 2.0%, and the balance is water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１４のバッター液は、重量％で、６０％にまで乾燥させたもの１２％を用いた。（エノキ量換算では２０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ The batter solution of Example 14 was 12% by weight, which was dried up to 60%. (The amount of enoki equivalent is 20%.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１５のバッター液は、重量％で、５０％にまで乾燥させたもの１０％を用いた。（エノキ量換算では２０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ The batter solution of Example 15 was 10% by weight, which was dried up to 50%. (The amount of enoki equivalent is 20%.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１６のバッター液は、重量％で、４０％にまで乾燥させたものを８％を用いた。（エノキ量換算では２０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ The batter solution of Example 16 was 8% by weight, which was dried up to 40%. (The amount of enoki equivalent is 20%.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１７のバッター液は、重量％で、２０％にまで乾燥させたものを４％を用いた。（エノキ量換算では２０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ The batter liquid of Example 17 was 4% by weight, which was dried up to 20%. (The amount of enoki equivalent is 20%.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１８のバッター液は、重量％で、１０％にまで乾燥させたものを２％（粉末である）を用いた。（エノキ量換算では２０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ａと同じである。食感は実施例１Ａより、やや優れていた。◎ As the batter liquid of Example 18, 2% (powder) was used, which was dried up to 10% by weight. (The amount of enoki equivalent is 20%.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance water. Same as Example 1A except using dried enoki. The texture was slightly better than that of Example 1A. ◎
実施例１９Ｇのバッター液は、重量％で、８０％にまで乾燥させたものを１２％を用いた。（エノキ量換算では１５％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ｂと同じである。食感は実施例１Ｂより、やや優れていた。◎ The batter solution of Example 19G was 12% by weight, which was dried up to 80%. (15% in terms of enoki amount) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, balance water. Same as Example 1B except using dried enoki. The texture was slightly better than that of Example 1B. ◎
実施例２０のバッター液は、重量％で、８０％にまで乾燥させたものを８％を用いた。（エノキ量換算では１０％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ｃと同じである。食感は実施例１Ｃより優れていた。◎ The batter liquid of Example 20 was 8% by weight, which was dried up to 80%. (10% in terms of enoki amount) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, balance water. Same as Example 1C except using dried enoki. The texture was superior to that of Example 1C. ◎
実施例２１のバッター液は、重量％で、８０％にまで乾燥させたものを６，４％を用いた。（エノキ量換算では８％である）もち米粉２．６％、食塩０．７％、酢２．０％、残部は水である。乾燥したエノキを用いている以外は、実施例１Ｄと同じである。食感は実施例１Ｄより、やや優れていた。○ The batter solution of Example 21 was 6,4% by weight, which was dried up to 80%. (It is 8% in terms of enoki amount.) Sticky rice flour 2.6%, salt 0.7%, vinegar 2.0%, balance water. Same as Example 1D except using dried enoki. The texture was slightly better than that of Example 1D. ○
乾燥していないエノキを用いた場合の最適範囲（◎の評価になる）は、１５〜３０％であるが、水分をＡ％（「乾燥前のエノキから除いた水分の重量」/「乾燥前のエノキの重量」の％表示）除いた場合の最適範囲は、（１００−Ａ）/１００倍になる。すなわち、５０％になるまで、乾燥させたエノキを用いた場合の最適範囲は、７．５〜１５％になる。また、乾燥をしていないエノキの場合の好ましい範囲は、８〜３０％であるが、５０％になるまで、乾燥させたエノキを用いた場合４〜１５％になる。８０％になるまで乾燥させたエノキを用いた場合は、最適範囲は１２〜２４％になる。また、好ましい範囲は６．４〜２４％になる。また、１０％（乾燥粉末状態）まで乾燥した場合の最適範囲は１.５〜３％、好ましい範囲は０.８〜３％になる。（乾燥したエノキを用いた場合は、それに見合ってベースの水分量は多くなる。） The optimum range when using non-dried enoki (evaluated as ◎) is 15 to 30%, but the water content is A% (“weight of water removed from enoki before drying”/“before drying”). The optimum range is (100-A)/100 times when excluding the "enoki weight". That is, up to 50%, the optimum range using dried enoki is 7.5 to 15%. Further, the preferable range in the case of non-dried enoki is 8 to 30%, but it becomes 4 to 15% when the dried enoki is used up to 50%. When enoki dried to 80% is used, the optimum range is 12 to 24%. Moreover, a preferable range is 6.4 to 24%. Further, the optimum range when dried to 10% (dry powder state) is 1.5 to 3%, and the preferable range is 0.8 to 3%. (When using dried enoki, the water content of the base increases correspondingly.)
乾燥した他のキノコ（マイタケ等のその他のキノコ）を用いた場合も同様である。 The same is true when other dried mushrooms (other mushrooms such as maitake mushrooms) are used.
実施例２２のバッター液は、重量％で、エノキ２０％、もち米粉３．６％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量を増やしている。◎ The batter liquid of Example 22 is 20% by weight of Enoki, 3.6% of glutinous rice flour, 0.7% of salt and 2.0% of vinegar, and the balance is water. The amount of glutinous rice is increased as compared with Example 1. ◎
実施例２３のバッター液は、重量％で、エノキ２０％、もち米粉４．６％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量をさらに増やしている。◎ The batter liquid of Example 23 is 20% by weight of Enoki, 4.6% of glutinous rice flour, 0.7% of salt and 2.0% of vinegar, and the balance is water. The amount of glutinous rice is further increased as compared with Example 1. ◎
実施例２４のバッター液は、重量％で、エノキ２０％、もち米粉５．６％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量をさらに増やしている。○ The batter solution of Example 24 is 20% by weight, enoki 20%, glutinous rice flour 5.6%, salt 0.7%, vinegar 2.0%, and the balance is water. The amount of glutinous rice is further increased as compared with Example 1. ○
実施例２５のバッター液は、重量％で、エノキ２０％、もち米粉６．６％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量をさらに増やしている。△ The batter liquid of Example 25 is 20% by weight of Enoki, 6.6% of glutinous rice flour, 0.7% of salt and 2.0% of vinegar, and the balance is water. The amount of glutinous rice is further increased as compared with Example 1. △
実施例２６のバッター液は、重量％で、エノキ２０％、もち米粉２．０％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量を減らしている。◎ The batter liquid of Example 26 is 20% by weight, enoki 20%, glutinous rice flour 2.0%, salt 0.7%, vinegar 2.0%, and the balance is water. The amount of glutinous rice is reduced as compared with Example 1. ◎
実施例２７のバッター液は、重量％で、エノキ２０％、もち米粉１．６％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量をさらに減らしている。○ The batter liquid of Example 27 is 20% by weight, glutinous rice flour 1.6%, salt 0.7%, vinegar 2.0%, and the balance is water. The amount of glutinous rice is further reduced as compared with Example 1. ○
実施例２８のバッター液は、重量％で、エノキ２０％、もち米粉１．０％、食塩０．７％、酢２．０％残部は水よりなる。実施例１に対してもち米量をさらに減らしている。△ The batter liquid of Example 28 is 20% by weight, enoki 20%, glutinous rice powder 1.0%, salt 0.7%, vinegar 2.0%, and the balance is water. The amount of glutinous rice is further reduced as compared with Example 1. △
実施例２９のバッター液は、重量％で、エノキ２０％、米粉の合計２．６％（もち米粉１．６％、うるち米粉１.０％）、食塩０．７％、酢２．０％残部は水よりなる。米粉の合計量は実施例１と同じである。◎ The batter liquid of Example 29 is 20% by weight of Enoki, 2.6% of rice flour in total (1.6% of glutinous rice flour, 1.0% of glutinous rice flour), 0.7% of salt, and 2.0% of vinegar. The balance consists of water. The total amount of rice flour is the same as in Example 1. ◎
実施例３０のバッター液は、重量％で、エノキ２０％、米粉の合計２．６（もち米粉１．３％、うるち米粉１．３％）、食塩０．７％、酢２．０％、残部水よりなる。米粉の合計量は実施例１と同じである。◎ The batter liquid of Example 30 is 20% by weight of Enoki, the total of rice flour is 2.6 (glutinous rice flour 1.3%, non-glutinous rice flour 1.3%), salt 0.7%, vinegar 2.0%, by weight. The rest consists of water. The total amount of rice flour is the same as in Example 1. ◎
実施例３１のバッター液は、重量％で、エノキ２０％、米粉の合計２．６％（もち米粉１．０％、うるち米粉１.６％）、食塩０．７％、酢２．０％残部は水よりなる。○ The batter liquid of Example 31 is 20% by weight of Enoki, 2.6% of rice flour in total (1.0% of glutinous rice flour, 1.6% of glutinous rice flour), 0.7% of salt, and 2.0% of vinegar. The balance consists of water. ○
実施例３２のバッター液は、重量％で、エノキ２０％、うるち米粉２．６％、食塩０．７％、酢２．０％残部は水よりなる。もち米粉を使用せず、すべてうるち米粉を使用している。○ The batter liquid of Example 32 is 20% by weight of Enoki, 2.6% of non-glutinous rice flour, 0.7% of salt and 2.0% of vinegar, and the balance is water. No glutinous rice flour is used, all glutinous rice flour is used. ○
実施例３３のバッター液は、重量％で、エノキ２０％、米粉の合計３．６％（もち米粉２．６％、うるち米粉１．０％）、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter liquid of Example 33 is 20% by weight of Enoki, 3.6% of rice flour in total (2.6% of sticky rice flour, 1.0% of nonglutinous rice flour), 0.7% of salt, and 2.0% of vinegar. The balance consists of water. ◎
実施例３４のバッター液は、重量％で、エノキ２０％、米粉の合計３．６％（もち米粉１．０％、うるち米粉２．６％）、食塩０．７％、酢２．０％残部は水よりなる。○ The batter liquid of Example 34 is, by weight, 20% of enoki, 3.6% of rice flour in total (1.0% of glutinous rice flour, 2.6% of glutinous rice flour), 0.7% salt, 2.0% vinegar. The balance consists of water. ○
実施例３５のバッター液は、重量％で、エノキ２０％、米粉の合計３．６％（もち米粉１．６％、うるち米粉２．０％）、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter liquid of Example 35 is 20% by weight of Enoki, 3.6% of rice flour in total (1.6% of glutinous rice flour, 2.0% of glutinous rice flour), 0.7% of salt and 2.0% of vinegar. The balance consists of water. ◎
実施例３６のバッター液は、重量％で、エノキ２０％、米粉の合計１．６％（もち米粉１．６％、うるち米粉０％）、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter liquid of Example 36 is 20% by weight of Enoki, 1.6% of rice flour in total (1.6% of glutinous rice flour, 0% of glutinous rice flour), 0.7% of salt, 2.0% of vinegar, and the balance. Consists of water. ◎
実施例３７のバッター液は、重量％で、エノキ２０％、米粉の合計１．０％（もち米粉１．０％、うるち米粉０％）、食塩０．７％、酢２．０％、残部は水よりなる。△ The batter liquid of Example 37 is 20% by weight of enoki, 1.0% of rice flour in total (1.0% of glutinous rice flour, 0% of glutinous rice flour), 0.7% of salt, 2.0% of vinegar, and the balance. Consists of water. △
実施例３８のバッター液は、重量％で、エノキ２０％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％で、残部は水よりなる。豆乳は、水分が９０％程度のものである。したがって、水分が多いもの、または、少ないものを用いる場合は、水分を９０％にした場合の％とする。すなわち、水分以外の成分が５％の場合は、豆乳の量は２倍に（ベースとなる水はその分だけ減らす。）また、水分以外の成分が２０％の場合の豆乳の場合は、１/２の量（ベースとなる水の量はその分だけ増やす。）とする。◎ The batter liquid of Example 38 was 20% by weight of Enoki, 30% by weight of soy milk, 2.6% of glutinous rice powder, 0.7% of salt and 2.0% of vinegar, and the balance being water. Soy milk has a water content of about 90%. Therefore, in the case of using the one having a large amount of water or the one having a small amount of water, it is defined as% when the water content is 90%. That is, when the amount of the components other than water is 5%, the amount of soymilk is doubled (the amount of water used as the base is reduced by that amount). The amount is /2 (the amount of base water is increased accordingly). ◎
実施例３９のバッター液は、重量％で、エノキ１５％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter liquid of Example 39 is, by weight, 15% enoki, 30% soy milk, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. ◎
実施例４０のバッター液は、重量％で、エノキ１５％、豆乳５％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter solution of Example 40 is, by weight, 15% enoki, 5% soymilk, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. ◎
実施例４１のバッター液は、重量％で、エノキ１０％、豆乳１０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。実施例３の食感は○であり、豆乳添加の効果が認められる。◎ The batter liquid of Example 41 is, by weight, 10% enoki, 10% soymilk, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. The texture of Example 3 is ◯, and the effect of soymilk addition is recognized. ◎
実施例４２のバッター液は、重量％で、エノキ１０％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。実施例３の食感は○であり、豆乳添加の効果が認められる。◎ The batter liquid of Example 42 is, by weight, 10% enoki, 30% soymilk, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. The texture of Example 3 is ◯, and the effect of soymilk addition is recognized. ◎
実施例４３のバッター液は、重量％で、エノキ８％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。実施例４に豆乳を添加している。食感は○であるが、豆乳の効果が認められた。○ The batter liquid of Example 43 is 8% by weight, soybean milk 30%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance being water, by weight. Soymilk is added to Example 4. The texture was good, but the effect of soymilk was recognized. ○
実施例４４のバッター液は、重量％で、エノキ８％、豆乳１５％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。実施例４に豆乳を添加している。食感は○であるが、豆乳の効果が認められた。○ The batter solution of Example 44 is 8% by weight, enoki (15%), soymilk, 2.6% glutinous rice powder, 0.7% salt, 2.0% vinegar, and the balance water. Soymilk is added to Example 4. The texture was good, but the effect of soymilk was recognized. ○
実施例４５のバッター液は、重量％で、エノキ６％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。エノキには下限値がある。△ The batter liquid of Example 45 is, by weight, 6% of enoki, 30% of soymilk, 2.6% of glutinous rice flour, 0.7% of salt, 2.0% of vinegar, and the balance being water. Enoki has a lower limit. △
実施例４６のバッター液は、重量％で、豆乳２０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。エノキをなくし、豆乳のみとしている。△ The batter liquid of Example 46 is, by weight, 20% soy milk, 2.6% glutinous rice flour, 0.7% salt, 2.0% vinegar, and the balance water. Soy milk is used instead of enoki. △
実施例４７のバッター液は、重量％で、８０％乾燥エノキ１２％（エノキ１５％に相当）、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter liquid of Example 47 is 80% by weight dry enoki 12% (corresponding to enoki 15%), soy milk 30%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance, by weight. Consists of water. ◎
実施例４８のバッター液は、重量％で、８０％乾燥エノキ８％（エノキ１０％に相当）、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter solution of Example 48 is 80% by weight dry enoki 8% (corresponding to 10% enoki), soy milk 30%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance, by weight. Consists of water. ◎
実施例４９のバッター液は、重量％で、８０％乾燥エノキ６．４％（エノキ８％に相当）、豆乳２０％、もち米粉２．６％、食塩０．７％、酢２．０％、残部は水よりなる。◎ The batter solution of Example 49 is 80% by weight, 6.4% of dried enoki (corresponding to 8% of enoki), soymilk 20%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0% by weight. The balance consists of water. ◎
実施例５０のバッター液は、重量％で、８０％乾燥エノキ６．４％（エノキ８％に相当）、豆乳１０％、もち米粉２．６％、食塩０．７％、酢２．０％である。○ The batter liquid of Example 50 is 80% by weight, 80% dry enoki 6.4% (corresponding to 8% enoki), soymilk 10%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%. Is. ○
実施例５１のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩１．５％、酢２.０%、残部は水よりなる。◎ The batter liquid of Example 51 is 20% by weight of enoki, 2.6% of glutinous rice flour, 1.5% of salt, 2.0% of vinegar, and the balance being water. ◎
実施例５２のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩２．０％、酢２.０%、残部は水よりなる。○ The batter liquid of Example 52 is 20% by weight of Enoki, 2.6% of glutinous rice flour, 2.0% of salt, 2.0% of vinegar, and the balance being water. ○
実施例５３のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．５％、酢２.０%、残部は水よりなる。◎ The batter liquid of Example 53 is 20% by weight, glutinous rice flour 2.6%, salt 0.5%, vinegar 2.0%, and the balance water, by weight. ◎
実施例５４のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%、残部は水よりなる。○ The batter solution of Example 54 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0%, and the balance water by weight. ○
実施例５５のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩３．０％、酢２.０%、残部は水よりなる。△ The batter solution of Example 55 is 20% by weight, glutinous rice flour 2.6%, salt 3.0%, vinegar 2.0%, and the balance water, by weight. △
実施例５６のバッター液は、重量％で、エノキ１５％、豆乳１５％、もち米粉２．６％、塩０．７％、酢３．０%、残部は水よりなる。◎ The batter liquid of Example 56 is, by weight, 15% of enoki, 15% of soymilk, 2.6% of glutinous rice flour, 0.7% of salt, 3.0% of vinegar, and the balance being water. ◎
実施例５７のバッター液は、重量％で、エノキ１５％、豆乳１５％、もち米粉２．６％、塩０．７％、酢４.０%、残部は水よりなる。○ The batter solution of Example 57 is, by weight, 15% of enoki, 15% of soymilk, 2.6% of glutinous rice flour, 0.7% of salt, 4.0% of vinegar, and the balance being water. ○
実施例５８のバッター液は、重量％で、エノキ１５％、豆乳１５％、もち米粉２．６％、塩０．７％、酢１.０%、残部は水よりなる。◎
酢は、バッター液の保存性の向上に有効である。多い方が好ましいが、４％以下が好ましい。
The batter solution of Example 58 is, by weight, 15% of enoki, 15% of soymilk, 2.6% of glutinous rice flour, 0.7% of salt, 1.0% of vinegar, and the balance being water. ◎
Vinegar is effective in improving the storage stability of the batter solution. A large amount is preferable, but 4% or less is preferable.
実施例５９のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．７％、酢３．０％、残部は水よりなる。◎ The batter liquid of Example 59 is 20% by weight of enoki, 2.6% of glutinous rice flour, 0.7% of salt, 3.0% of vinegar and the balance being water. ◎
実施例６０のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．７％、酢４．０%、残部は水よりなる。○ The batter liquid of Example 60 is 20% by weight of enoki, 2.6% of glutinous rice flour, 0.7% of salt, 4.0% of vinegar, and the balance being water. ○
実施例６１のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．７％、酢１．０%、残部は水よりなる。◎ The batter liquid of Example 61 is 20% by weight of Enoki, 2.6% of glutinous rice flour, 0.7% of salt, 1.0% of vinegar, and the balance being water. ◎
実施例６２のバッター液は、重量％で、エノキ１０％、豆乳２５％、もち米粉２．６％、塩０．７％、酢３．０％、残部は水よりなる。◎ The batter solution of Example 62 is 10% by weight, enoki (25%), soymilk, 2.6% glutinous rice flour, 0.7% salt, 3.0% vinegar, and the balance water. ◎
実施例６３のバッター液は、重量％で、エノキ１０％、豆乳２５％、もち米粉２．６％、塩０．７％、酢４．０%、残部は水よりなる。○ The batter liquid of Example 63 is 10% by weight of enoki, 25% of soymilk, 2.6% of glutinous rice flour, 0.7% of salt, 4.0% of vinegar, and the balance being water. ○
実施例６４のバッター液は、重量％で、エノキ１０％、豆乳２５％、もち米粉２．６％、塩０．７％、酢１．０%、残部は水よりなる。◎ The batter liquid of Example 64 is, by weight, 10% enoki, 25% soymilk, 2.6% glutinous rice flour, 0.7% salt, 1.0% vinegar, and the balance water. ◎
キャベツは、食感の改善に効果がある。実施例６５は、実施例１のバッター液である、エノキ２０％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを１０％添加しており、残部は水よりなる。食感（サクサク感）は実施例１より改善されていた。◎ Cabbage is effective in improving the texture. Example 65 is the batter solution of Example 1, 20% of enoki, 2.6% of glutinous rice flour, 0.7% of salt, and 2.0% of vinegar were added with 10% of cabbage, and the balance was from water. Become. The texture (crispness) was improved as compared with Example 1. ◎
実施例６６のバッター液は、重量％で、エノキ１５％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを３０％添加しており、残部は水よりなる。食感は実施例２より改善されていた。◎ The batter solution of Example 66 was obtained by adding 15% of enoki, 2.6% of glutinous rice powder, 0.7% of salt, and 2.0% of vinegar to 30% of cabbage, and the balance being water. The texture was improved as compared with Example 2. ◎
実施例６７のバッター液は、重量％で、エノキ１０％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを３０％添加しており、残部は水よりなる。食感は実施例３より改善されていた。○ The batter liquid of Example 67 was obtained by adding 10% of enoki, 2.6% of glutinous rice powder, 0.7% of salt, and 2.0% of vinegar to 30% of cabbage with the balance being water. The texture was improved as compared with Example 3. ○
実施例６８のバッター液は、重量％で、エノキ８％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを３０％添加しており、残部は水よりなる。食感は実施例４より改善されていた。○ The batter solution of Example 68 was obtained by adding 30% of cabbage to enoki (8%), glutinous rice powder (2.6%), salt (0.7%), and vinegar (2.0%) by weight, and the balance was water. The texture was improved as compared with Example 4. ○
実施例６９のバッター液は、重量％で、エノキ２５％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを１０％添加しており、残部は水よりなる。食感は実施例５より改善されていた。◎ The batter solution of Example 69 was obtained by adding 10% cabbage to enoki (25%), glutinous rice powder (2.6%), salt (0.7%), and vinegar (2.0%) by weight, with the balance being water. The texture was improved as compared with Example 5. ◎
実施例７０のバッター液は、重量％で、エノキ３０％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを１０％添加しており、残部は水よりなる。食感は実施例６より改善されていた。◎ The batter liquid of Example 70 was obtained by adding 10% of cabbage to enoki (30%), glutinous rice powder (2.6%), salt (0.7%) and vinegar (2.0%), and the balance was water. The texture was improved as compared with Example 6. ◎
実施例７１のバッター液は、重量％で、エノキ２０％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加しており、残部は水よりなる。食感は実施例３８より改善されていた。◎ The batter solution of Example 71 was obtained by adding 10% cabbage to enoki (20%), soymilk (30%), glutinous rice flour (2.6%), salt (0.7%) and vinegar (2.0%), with the balance being 20% by weight. Consists of water. The texture was improved over that of Example 38. ◎
実施例７２のバッター液は、重量％で、エノキ１５％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加しており、残部は水よりなる。食感は実施例３９より改善されていた。◎ The batter solution of Example 72 was obtained by adding 10% cabbage to enoki (15%), soymilk (30%), glutinous rice powder (2.6%), salt (0.7%) and vinegar (2.0%) by weight, and the balance was Consists of water. The texture was improved as compared with Example 39. ◎
実施例７３のバッター液は、重量％で、エノキ１５％、豆乳５％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加しており、残部は水よりなる。食感は実施例４０より改善されていた。◎ The batter solution of Example 73 was obtained by adding 10% cabbage to enoki (15%), soymilk (5%), glutinous rice flour (2.6%), salt (0.7%) and vinegar (2.0%), with the balance being 10% by weight. Consists of water. The texture was improved as compared with Example 40. ◎
実施例７４のバッター液は、重量％で、エノキ１０％、豆乳１０％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４１より改善されていた。◎ The batter solution of Example 74 was obtained by adding 10% cabbage to enoki (10%), soymilk (10%), glutinous rice powder (2.6%), salt (0.7%) and vinegar (2.0%) by weight. Consists of water. The texture was improved as compared with Example 41. ◎
実施例７５のバッター液は、重量％で、エノキ１０％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４２より改善されていた。◎ The batter solution of Example 75 was obtained by adding 10% of cabbage to enoki (10%), soymilk (30%), glutinous rice powder (2.6%), salt (0.7%) and vinegar (2.0%) by weight. Consists of water. The texture was improved as compared with Example 42. ◎
実施例７６のバッター液は、重量％で、エノキ８％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４３より改善されていた。○ The batter solution of Example 76 was obtained by adding 10% of cabbage to enoki 8%, soymilk 30%, glutinous rice flour 2.6%, salt 0.7%, vinegar 2.0%, and the balance is wt%. It consists of water. The texture was improved as compared with Example 43. ○
実施例７７のバッター液は、重量％で、エノキ８％、豆乳１５％、もち米粉２．６％、食塩０．７％、酢２．０％に、キャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４４より改善されていた。○ The batter solution of Example 77 was obtained by adding 10% cabbage to enoki (8%), soymilk (15%), glutinous rice flour (2.6%), salt (0.7%) and vinegar (2.0%) by weight. Consists of water. The texture was improved as compared with Example 44. ○
実施例７８のバッター液は、重量％で、エノキ６％、豆乳２０％、もち米粉２．６％、食塩０．７％、酢２．０％にキャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４５より改善されていた。△ The batter solution of Example 78 was prepared by adding 10% of cabbage to enoki (6%), soymilk (20%), glutinous rice flour (2.6%), salt (0.7%) and vinegar (2.0%) by weight. It consists of water. The texture was improved as compared with Example 45. △
実施例７９のバッター液は、重量％で、豆乳２０％、もち米粉２．６％、食塩０．７％、２．０％に、キャベツを１０％添加したものあり、残部は水よりなる。食感は実施例４６より改善されていたが、不十分であった。△ The batter solution of Example 79 is, by weight, 20% soy milk, 2.6% glutinous rice powder, 0.7% and 2.0% salt, and 10% cabbage, with the balance being water. The texture was improved as compared with Example 46, but was insufficient. △
実施例８０のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、食塩０．７％、酢２.０%、にキャベツ５％を添加したものである。残部は水よりなる。食感は実施例１より改善されていた。◎ The batter solution of Example 80 was obtained by adding cabbage 5% to enoki 20%, glutinous rice powder 2.6%, salt 0.7%, vinegar 2.0%, in weight %. The balance consists of water. The texture was improved as compared with Example 1. ◎
実施例８１のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、食塩０．７％、酢２.０%、にキャベツ１５％を添加したものである。残部は水よりなる。食感は実施例１より改善されていた。◎ The batter solution of Example 81 was obtained by adding cabbage 15% to enoki 20%, glutinous rice powder 2.6%, salt 0.7%, vinegar 2.0% in weight %. The balance consists of water. The texture was improved as compared with Example 1. ◎
実施例８２のバッター液は、重量％で、エノキ１５％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２.０%、にキャベツ５％を添加したものである。残部は水よりなる。食感は実施例３９より改善されていた。◎ The batter solution of Example 82 was obtained by adding cabbage 5% to enoki (15%), soymilk (30%), glutinous rice flour (2.6%), salt (0.7%) and vinegar (2.0%) in weight%. The balance consists of water. The texture was improved as compared with Example 39. ◎
実施例８３のバッター液は、重量％で、エノキ１５％、豆乳３０％、もち米粉２．６％、食塩０．７％、酢２.０%、にキャベツ３０％を添加したものである。残部は水よりなる。食感は実施例３９より改善されていた。◎ The batter liquid of Example 83 was obtained by adding cabbage 30% to enoki 15%, soymilk 30%, glutinous rice powder 2.6%, salt 0.7%, vinegar 2.0%, in weight %. The balance consists of water. The texture was improved as compared with Example 39. ◎
以上が基本であるが、さらに、目的、好みに応じて、小麦粉、鶏卵、きな粉、ゴマ（粉）、抹茶、コーヒー粉、ユズ粉を添加しても良い。なお、通常のトンカツ等に多用されている小麦粉を使用しない場合や、鶏卵をまったく使用しない場合は、これらの物質に対するアレルギーの問題を回避することができる。 Although the above is the basic, wheat flour, chicken egg, kinako, sesame (powder), matcha tea, coffee powder, and yuzu powder may be added depending on the purpose and taste. It should be noted that the problem of allergy to these substances can be avoided if the flour, which is commonly used for ordinary pork cutlet etc., is not used, or if the egg is not used at all.
実施例８４のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、鶏卵５％、残部は水よりなる。鶏卵を添加しても優れた食感が得られることに変わりはない。◎ The batter solution of Example 84 is 20% by weight in the amount of enoki, 2.6% by weight glutinous rice powder, 0.2% by salt, 2.0% by weight in vinegar, 5% by egg, and the balance by water. Even if chicken eggs are added, the excellent texture is still obtained. ◎
実施例８５のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、ナガイモ５％、残部は水よりなる。ナガイモを添加しても優れた食感が得られることに変わりはない。◎ The batter solution of Example 85 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0% in addition to wt%, the remaining 5%, and the balance water. The addition of Chinese yam does not change the excellent texture. ◎
実施例８６のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、ヤマイモ５％、残部は水よりなる。ヤマイモを添加しても優れた食感が得られることに変わりはない。◎ The batter solution of Example 86 was 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0% by weight, and 5% yam and the balance water. Even if yam is added, the texture remains excellent. ◎
実施例８７のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、ゴマ粉５％、残部は水よりなる。ゴマ粉を添加しても優れた食感が得られることに変わりはない。◎ The batter solution of Example 87 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0%, and sesame flour 5%, and the balance water by weight. Even if sesame powder is added, it still has an excellent texture. ◎
実施例８８のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、キナ粉５％、残部は水よりなる。キナ粉を添加しても優れた食感が得られることに変わりはない。◎ The batter liquid of Example 88 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0% by weight, and 5% quina flour and the balance water. Even if quina flour is added, it still has an excellent texture. ◎
実施例８９のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、小麦粉５％、残部は水よりなる。小麦粉を添加しても優れた食感が得られることに変わりはない。◎ The batter solution of Example 89 is 20% by weight in the amount of enoki, 2.6% of glutinous rice flour, 0.2% of salt and 2.0% of vinegar, and 5% of flour and the balance of water. Even if wheat flour is added, there is no change in obtaining an excellent texture. ◎
実施例９０のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、フルーツ等の粉末５％、残部は水よりなる。フルーツ等の粉末を添加してものも優れた食感が得られた。なお、フルーツ等粉末には、カンキツ類粉末以外にも、抹茶、コーヒー粉末、ココア粉末、を含む。ただし、これらについては、嗜好品の性格もあり、必ずしも万人向きではないかもしれないが、これは、以下の実施例９１についても同様である。 The batter solution of Example 90 is 20% by weight, enoki 20%, glutinous rice powder 2.6%, salt 0.2%, vinegar 2.0%, and fruit and other powders 5%, and the balance water. .. An excellent texture was obtained even when powders such as fruits were added. In addition to citrus powder, matcha, coffee powder, and cocoa powder are included in the powder of fruits and the like. However, these are not necessarily suitable for everyone because of their personality of favorite items, but the same applies to Example 91 below.
実施例９１のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、こしょう粉末１％、残部は水よりなる。◎ The batter liquid of Example 91 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0% by weight, and pepper powder 1% and the balance water. ◎
実施例９２のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、味噌２％、残部は水よりなる。◎ The batter solution of Example 92 is 20% by weight, glutinous rice flour 2.6%, salt 0.2%, vinegar 2.0%, and miso 2%, and the balance water. ◎
実施例９３のバッター液は、重量％で、エノキ２０％、もち米粉２．６％、塩０．２％、酢２.０%に加えて、醤油２％、残部は水よりなる。◎ The batter liquid of Example 93 is 20% by weight in the amount of enoki, 2.6% of glutinous rice flour, 0.2% of salt, 2.0% of vinegar, and 2% of soy sauce, and the balance is water. ◎
上記に加えて、重量％でエノキ２０％、もち米粉２．６％、塩０．２％、酢２．０％に各種の調味料、香辛料（うま味成分粉末、グルタミン酸粉末、イノシン粉末、からし）を１％以下加えた、残部は水よりなるバッター液も、（好みの問題もあるが）優れた食感が得られた。 In addition to the above, 20% by weight of enoki, 2.6% of glutinous rice flour, 0.2% of salt, 2.0% of vinegar, various seasonings, spices (umami ingredient powder, glutamic acid powder, inosine powder, mustard powder) (1) or less was added at 1% or less, and the rest of the batter solution consisted of water, an excellent texture was obtained (although there is a problem of preference).
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