JP2020141657A - Frozen food for oil cooking and manufacturing method thereof - Google Patents
Frozen food for oil cooking and manufacturing method thereof Download PDFInfo
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Abstract
Description
本発明は、油ちょう用冷凍食品及びその製造方法に関する。 The present invention relates to a frozen food for oil shavings and a method for producing the same.
天ぷらやフリッター等の衣付きの油ちょう食品は、液状のバッター生地を油ちょう用具材表面に付着させて油ちょうするものである。この油ちょう食品は、バッター生地を油ちょう用具材表面に付着させた状態で冷凍すると、冷凍中に具材からバッター生地が流れ落ちるなど、流動状のバッター生地が変形する。このため、得られた冷凍品を油ちょうしても衣の形崩れが甚だしいほか、具材が揚げ油と直接接触した状態となりパンクの原因となる等、満足な形状及び食感の衣を有する油ちょう食品が得られない。
前記の理由から従来、天ぷらやフリッター等の衣付き油ちょう食品の冷凍品を得る際には、バッター生地を具材に付着させた直後に油ちょうし、その油ちょう品を冷凍することが一般的である(特許文献1および2)。
Battered oil batter foods such as tempura and fritters are made by attaching a liquid batter dough to the surface of the oil batter and oiling it. When this oil batter dough is frozen with the batter dough attached to the surface of the oil batter ingredients, the fluid batter dough is deformed, such as the batter dough flowing down from the ingredients during freezing. For this reason, even if the obtained frozen product is oiled, the shape of the garment will be severely deformed, and the ingredients will be in direct contact with the frying oil, causing a flat tire. The oil lantern has a satisfactory shape and texture. I can't get food.
For the above reasons, in the past, when obtaining frozen products of battered oil sardines such as tempura and fritters, it was common to oil the batter immediately after attaching the batter dough to the ingredients and freeze the oil syrup. (Patent Documents 1 and 2).
しかしながら、特許文献1および2に記載されたような、従来の油ちょう済み冷凍品は、これを油ちょうすると、得られる油ちょう食品において、衣に穴あきや破裂が生じてしまうほか、具材の水分が低減して具材が小さくなるなどの課題があった。またバッターの構成、加熱時間等によっては、過加熱により得られる油ちょう食品の具材が硬くなるほか、衣が硬くなり、具材の柔らかな食感や衣のサクサクした食感に欠ける場合があった。このように従来の技術においては、油ちょう食品の良好な外観と食感を両立しがたいものであった。 However, in the conventional oil-frozen frozen products as described in Patent Documents 1 and 2, when the oil-frozen product is oiled, the obtained oil-boiled food may have holes or bursts in the batter, and the ingredients may be used. There was a problem that the water content of the food was reduced and the ingredients became smaller. In addition, depending on the composition of the batter, the heating time, etc., the ingredients of the oily food obtained by overheating may become hard, and the batter may become hard, lacking the soft texture of the ingredients and the crispy texture of the batter. there were. As described above, in the conventional technique, it is difficult to achieve both a good appearance and a texture of the oily food.
従って本発明の課題は、具材表面にバッター生地を付着させた後に油ちょうせずとも具材表面からのバッター生地の流れ落ち及びそれによる油ちょう食品の衣の形崩れが効果的に防止される油ちょう用冷凍食品及びその製造方法を提供することにある。 Therefore, the subject of the present invention is an oil that effectively prevents the batter dough from flowing down from the surface of the ingredient and the resulting deformation of the batter of the oil freezing food without oiling after adhering the batter dough to the surface of the ingredient. The purpose is to provide frozen foods for butterflies and methods for producing them.
本発明者らは、油ちょうせずに冷凍した場合においても流れ落ちを抑制できるバッター生地の組成について鋭意検討した。その結果、特定の加工澱粉を用いることで、前記課題を解決しうることを見出した。 The present inventors have diligently studied the composition of a batter dough that can suppress run-off even when frozen without oiling. As a result, it was found that the above-mentioned problems can be solved by using a specific modified starch.
すなわち、本発明は、油ちょう用具材と、該具材を被覆するバッター生地とを有する油ちょう用冷凍食品であって、当該バッター生地がヒドロキシプロピル化リン酸架橋澱粉を含む、油ちょう用冷凍食品を提供するものである。 That is, the present invention is a frozen food for oil butterfly having an oil butterfly ingredient and a batter dough covering the ingredient, and the batter dough contains hydroxypropylated phosphoric acid crosslinked starch for freezing for oil butterfly. It provides food.
また本発明は、ヒドロキシプロピル化リン酸架橋澱粉を含むバッター生地を油ちょう用具材に付着させた後、冷凍する工程を含む、油ちょう用冷凍食品の製造方法を提供するものである。 The present invention also provides a method for producing a frozen food for oil shavings, which comprises a step of adhering a batter dough containing hydroxypropylated phosphoric acid crosslinked starch to an oil shaving tool and then freezing it.
本発明により、具材表面にバッター生地を付着させた後に油ちょうせずとも具材表面からのバッター生地の流れ落ち及びそれによる油ちょう食品の衣の形崩れが効果的に防止される油ちょう用冷凍食品及びその製造方法が提供される。 According to the present invention, freezing for oil shavings effectively prevents the batter dough from flowing down from the surface of the ingredients and the resulting deformation of the clothes of the oil shaving food without oiling after the batter dough is attached to the surface of the ingredients. Foods and methods of making them are provided.
以下本発明を、その好ましい実施形態に基づき説明する。
本発明の油ちょう用冷凍食品は、油ちょう用具材と、該具材を被覆するバッター生地とを有する油ちょう用冷凍食品であって、当該バッター生地がヒドロキシプロピル化リン酸架橋澱粉を含む。
Hereinafter, the present invention will be described based on its preferred embodiment.
The frozen food for oil butterfly of the present invention is a frozen food for oil butterfly having an oil butterfly ingredient and a batter dough covering the ingredient, and the batter dough contains hydroxypropylated phosphoric acid crosslinked starch.
油ちょう用具材としては、魚介類、野菜類、果物類、海藻類、食肉、卵類又は加工食品が挙げられる。魚介類としては、魚類、貝類、エビ類、カニ類、タコ類、イカ類等が挙げられる。野菜類としては、ねぎ、オニオン、ごぼう、人参、かぼちゃ、ほうれん草、かぼちゃ、なす、シシトウ、アスパラガス、ピーマン、グリーンピース、コーン、れんこん、アボカド、さつまいも、じゃがいも、タラノメ、ウド、マイタケ、マツタケ、エノキ、シイタケ等が挙げられる。果物類としては、りんご、イチジク、バナナ、いちご、柿等が挙げられる。海藻類としては、ワカメ、ノリ、モズク、ヒジキ等が挙げられる。食肉としては、鶏肉のほか、牛肉や豚肉等の畜肉、クジラ肉等が挙げられる。加工食品としては、練り物、納豆、チーズ、菓子類等が挙げられる。油ちょう用具材は、生鮮品であっても、加熱品であってもよい。油ちょう用具材としては魚介類、野菜類及び食肉類が一般的な天ぷら具材として好ましい。 Examples of the oil butterfly ingredient include seafood, vegetables, fruits, seaweeds, meat, eggs, and processed foods. Examples of seafood include fish, shellfish, shrimp, crabs, octopus, squid and the like. Vegetables include onions, onions, gobos, carrots, pumpkins, spinach, pumpkins, eggplants, shiitake mushrooms, asparagus, peppers, green peas, corn, bricks, avocados, sweet potatoes, potatoes, taranome, udo, maitake mushrooms, matsutake mushrooms, and enoki mushrooms. , Shiitake mushrooms, etc. Examples of fruits include apples, figs, bananas, strawberries, and persimmons. Examples of seaweeds include wakame seaweed, seaweed, mozuku seaweed, and hijiki seaweed. Examples of meat include chicken, livestock meat such as beef and pork, and whale meat. Examples of processed foods include pastes, natto, cheese, and confectionery. The oil basin may be a fresh product or a heated product. As the oil butterfly ingredient, seafood, vegetables and meat are preferable as general tempura ingredients.
油ちょう用冷凍食品は、油ちょう用具材とバッター生地との界面に打ち粉を有するものであってもよい。打ち粉は、バッター生地と具材との接着剤の役目を果たし、油ちょう時に具材からバッター生地が剥がれにくくなる。打ち粉としては、小麦粉、澱粉、加工澱粉が挙げられる。澱粉類としては、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉が挙げられる。加工澱粉としては、これらの澱粉にα化、エーテル化、エステル化、架橋及び酸化から選ばれる1種又は2種以上の処理を施したものが挙げられる。 The frozen food for oil shavings may have dusting powder at the interface between the oil shavings ingredients and the batter dough. The dusting acts as an adhesive between the batter dough and the ingredients, making it difficult for the batter dough to come off from the ingredients during oiling. Examples of the dusting powder include wheat flour, starch and modified starch. Examples of starches include cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch and rice starch. Examples of the modified starch include those obtained by subjecting these starches to one or more treatments selected from pregelatinization, etherification, esterification, cross-linking and oxidation.
油ちょう用冷凍食品における打ち粉の量は、具材100質量部に対して、通常3質量部以上であり、前記の接着剤の効果を得る点や粉っぽさを抑制する点から、3質量部以上18質量部以下であることが好ましい。打ち粉は通常、バッター生地と接触させることで、バッター生地から移行する水分を含むが、ここでいう打ち粉の量にはバッター生地から移行する水分の量は含まない。 The amount of dusting powder in the frozen food for oiling is usually 3 parts by mass or more with respect to 100 parts by mass of the ingredients, and from the viewpoint of obtaining the effect of the adhesive and suppressing the powderiness, 3 It is preferably parts by mass or more and 18 parts by mass or less. The dusting powder usually contains the water transferred from the batter dough when brought into contact with the batter dough, but the amount of dusting powder referred to here does not include the amount of water transferred from the batter dough.
バッター生地は、ヒドロキシプロピル化リン酸架橋澱粉及び水を含有するものである。ヒドロキシプロピル化リン酸架橋澱粉はヒドロキシプロピル基が澱粉に導入されていることにより、水を保持しやすくバッター生地に粘性を与え、それによりバッター生地の具材からの流れ落ちや具材を被覆するバッター生地の変形が効果的に防止される。またヒドロキシプロピル化リン酸架橋澱粉はリン酸架橋構造を有することで冷凍耐性を有し、冷凍状態で油ちょうする際に衣の形状が安定しやすいと考えられる。ヒドロキシプロピル化リン酸架橋澱粉は、例えば、澱粉に対し、トリメタリン酸ナトリウム又はオキシ塩化リンでエステル化してリン酸による架橋構造を形成する処理と、酸化プロピレンでエーテル化させてヒドロキシプロピル基を導入する処理とを行うことで得られる。 The batter dough contains hydroxypropylated phosphate cross-linked starch and water. Hydroxypropylated phosphoric acid cross-linked starch has a hydroxypropyl group introduced into the starch, which makes it easier to retain water and gives viscosity to the batter dough, which causes the batter dough to run off from the ingredients and coat the ingredients. Deformation of the fabric is effectively prevented. Further, it is considered that the hydroxypropylated phosphoric acid crosslinked starch has a freezing resistance due to having a phosphoric acid crosslinked structure, and the shape of the garment is likely to be stable when oiled in a frozen state. In the hydroxypropylated phosphoric acid cross-linked starch, for example, the starch is esterified with sodium trimetaphosphate or phosphorus oxychloride to form a cross-linked structure with phosphoric acid, and etherified with propylene oxide to introduce a hydroxypropyl group. Obtained by performing processing.
ヒドロキシプロピル化リン酸架橋澱粉はその由来に限定されない。ヒドロキシプロピル化リン酸架橋澱粉の原料澱粉としては例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱等が挙げられるが、ワキシーコーンスターチ又はタピオカ澱粉由来であることがヒドロキシプロピル化リン酸架橋澱粉の入手容易性の点で好ましい。タピオカ澱粉とはキャッサバ由来の澱粉をいう。ヒドロキシプロピル化リン酸架橋澱粉の由来は一種の澱粉であってもよく二種以上の澱粉であってもよい。 Hydroxypropylated phosphate cross-linked starch is not limited in its origin. Examples of the raw material starch of the hydroxypropylated phosphoric acid crosslinked starch include cornstarch, waxy cornstarch, tapioca starch, horseshoe starch, wheat starch, rice starch and the like. Hydroxypropylated phosphorus is derived from waxy cornstarch or tapioca starch. It is preferable in terms of availability of acid-crosslinked starch. Tapioca starch refers to starch derived from cassava. The origin of the hydroxypropylated phosphate cross-linked starch may be one type of starch or two or more types of starch.
バッター生地中、ヒドロキシプロピル化リン酸架橋澱粉の量は0.3質量%以上であることがバッター生地の具材からの流れ落ちをより防止しやすい点で好ましく、1.5質量%以上であることが特に好ましい。またバッター生地中、ヒドロキシプロピル化リン酸架橋澱粉の量は6.5質量%以下であることが生地の粘度を一定以下として、生地を取り扱いしやすい点で好ましい。これらの観点から、バッター生地中、ヒドロキシプロピル化リン酸架橋澱粉の量は2.0質量%以上4.0質量%以下であることがより好ましい。
また前記と同様の観点から、ヒドロキシプロピル化リン酸架橋澱粉の量は、バッター生地の固形分中、0.5質量%以上であることが好ましく、1.0質量%以上60.0質量%以下であることがより好ましく、3.0質量%以上50.0質量%以下であることが更に好ましく、5.0質量%以上15.0質量%以下であることが特に好ましい。本明細書中での固形分とはバッター生地から水分及び油脂分を除いた量を指す。
The amount of hydroxypropylated phosphoric acid crosslinked starch in the batter dough is preferably 0.3% by mass or more because it is easier to prevent the batter dough from flowing down from the ingredients, and is 1.5% by mass or more. Is particularly preferable. Further, it is preferable that the amount of hydroxypropylated phosphoric acid crosslinked starch in the batter dough is 6.5% by mass or less because the viscosity of the dough is kept below a certain level and the dough is easy to handle. From these viewpoints, the amount of hydroxypropylated phosphoric acid crosslinked starch in the batter dough is more preferably 2.0% by mass or more and 4.0% by mass or less.
From the same viewpoint as described above, the amount of hydroxypropylated phosphate crosslinked starch is preferably 0.5% by mass or more, and 1.0% by mass or more and 60.0% by mass or less, based on the solid content of the batter dough. It is more preferably 3.0% by mass or more and 50.0% by mass or less, and particularly preferably 5.0% by mass or more and 15.0% by mass or less. The solid content in the present specification refers to the amount of batter dough excluding water and fats and oils.
バッター生地中の水分量は通常45質量%以上であり、47質量%以上であることが好ましく、特に本発明では54.5質量%以上であることが、粉っぽさの少ない食感の衣となる点で一層好ましい。本発明ではヒドロキシプロピル化リン酸架橋澱粉を含有することで水分量をこの下限以上含有しても、具材から流れ落ちのないバッター生地を得ることができる。またバッター生地中の水分量は90.0質量%以下、特に86.5質量%以下であることが、生地の粘度を高めやすく、ヒドロキシプロピル化リン酸架橋澱粉を用いることによるバッター生地の具材からの流れ落ちの防止効果を一層高めることができる点で好ましい。これらの観点から、バッター生地中の水分量は58.0質量%以上71.0質量%以下であることが最も好ましい。冷凍食品のバッター生地中の水分量は加熱乾燥法の方法で測定することができる。 The water content in the batter dough is usually 45% by mass or more, preferably 47% by mass or more, and particularly in the present invention, 54.5% by mass or more is a garment with a less powdery texture. It is more preferable in that it becomes. In the present invention, by containing the hydroxypropylated phosphoric acid crosslinked starch, a batter dough that does not run off from the ingredients can be obtained even if the water content is more than this lower limit. Further, when the water content in the batter dough is 90.0% by mass or less, particularly 86.5% by mass or less, it is easy to increase the viscosity of the dough, and the ingredients of the batter dough by using the hydroxypropylated phosphoric acid crosslinked starch. It is preferable in that the effect of preventing the run-off from the surface can be further enhanced. From these viewpoints, the water content in the batter dough is most preferably 58.0% by mass or more and 71.0% by mass or less. The amount of water in the batter dough of frozen foods can be measured by a heat-drying method.
バッター生地は澱粉及び加工澱粉以外の増粘剤を更に含むことが、バッター生地の具材からの流れ落ちの防止効果を一層高める点で好ましい。そのような増粘剤としては、キサンタンガム、アラビアガム、ジェランガム、ペクチン、カラギーナン、セルロース、デキストリンが挙げられ、中でもキサンタンガムが、粘性が高く好ましい。 It is preferable that the batter dough further contains a thickener other than starch and modified starch, because the effect of preventing the batter dough from flowing down from the ingredients is further enhanced. Examples of such thickeners include xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose and dextrin, and among them, xanthan gum is preferable because of its high viscosity.
バッター生地中、澱粉及び加工澱粉以外の増粘剤の量は0.04質量%以上であることが増粘剤を添加することによるバッター生地の増粘効果を高める点で好ましく、0.07質量%以上であることがより好ましい。また、澱粉及び加工澱粉以外の増粘剤量はバッター生地中、0.35質量%以下であることが、得られる油ちょう食品に異味を感じさせない点で好ましく、0.15質量%以下であることがより好ましい。
また前記と同様の観点から、バッター生地中の澱粉及び加工澱粉以外の増粘剤の量は、バッター生地の固形分中、0.10質量%以上1.0質量%以下であることが好ましく、0.15質量%以上0.30質量%以下であることが特に好ましい。
The amount of the thickener other than starch and modified starch in the batter dough is preferably 0.04% by mass or more from the viewpoint of enhancing the thickening effect of the batter dough by adding the thickener, and 0.07% by mass. More preferably, it is% or more. Further, the amount of the thickener other than the starch and the modified starch is preferably 0.35% by mass or less in the batter dough from the viewpoint that the obtained oily food does not have an unpleasant taste, and is 0.15% by mass or less. Is more preferable.
From the same viewpoint as described above, the amount of the thickener other than the starch and the modified starch in the batter dough is preferably 0.10% by mass or more and 1.0% by mass or less in the solid content of the batter dough. It is particularly preferable that it is 0.15% by mass or more and 0.30% by mass or less.
バッター生地中には、ヒドロキシプロピル化リン酸架橋澱粉以外の加工澱粉を含有することが、得られる油ちょう食品における衣の食感や物性を一層所望のものとしやすい点で好ましい。加工澱粉としては上述した通り、澱粉にα化、エーテル化、エステル化、架橋、酸化等の処理を施したものが挙げられる。例えば、バッター生地は、酸化澱粉を含有することが油ちょう食品の衣においてサクサクとした天ぷら様の食感が得やすい点で好ましい。酸化澱粉は、澱粉における水酸基が結合した炭素の一部をカルボキシル基(カルボニル基)に酸化する処理により得られ、澱粉の鎖の一部が切断されて低分子化している。酸化澱粉製造のための酸化剤には一般に次亜塩素酸ナトリウムが使用される。酸化澱粉の由来としては限定されず、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等が挙げられるが、入手容易性の点から、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉が好ましい。 It is preferable that the batter dough contains modified starch other than the hydroxypropylated phosphoric acid cross-linked starch because it is easy to further obtain the desired texture and physical properties of the clothes in the obtained oil-based food. Examples of the modified starch include those obtained by subjecting starch to treatments such as pregelatinization, etherification, esterification, cross-linking, and oxidation, as described above. For example, it is preferable that the batter dough contains oxidized starch because it is easy to obtain a crispy tempura-like texture in the batter of oily foods. Oxidized starch is obtained by a treatment of oxidizing a part of carbon to which a hydroxyl group is bonded in the starch to a carboxyl group (carbonyl group), and a part of the starch chain is cut to reduce the molecular weight. Sodium hypochlorite is generally used as an oxidizing agent for producing oxidized starch. The origin of the oxidized starch is not limited, and examples thereof include cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch, rice starch and the like, but cornstarch, waxy cornstarch and tapioca starch are preferable from the viewpoint of availability.
酸化澱粉としては前述した水酸基が結合した炭素の一部をカルボキシル基化する酸化処理以外の置換処理や修飾処理がなされているもの、例えばアセチル化酸化澱粉等も知られている。本発明で用いる酸化澱粉はそのような酸化処理以外の置換又は修飾がなされているものを含んでいてもよいし、含んでいなくてもよいが、含まないことが酸化澱粉の入手容易性等の点で好ましい。なお下記の実施例において、単に酸化澱粉という場合、アセチル化等の酸化処理以外の置換又は修飾処理は行われていない酸化澱粉を指す。 As the oxidized starch, those subjected to a substitution treatment or a modification treatment other than the oxidation treatment of carboxyl-forming a part of the carbon to which the hydroxyl group is bonded as described above, for example, acetylated oxidized starch and the like are also known. The oxidized starch used in the present invention may or may not contain those which have been substituted or modified other than such an oxidation treatment, but it is not necessary to include them, such as the availability of oxidized starch. It is preferable in that. In the following examples, the term simply oxidized starch refers to oxidized starch that has not been subjected to substitution or modification treatment other than oxidation treatment such as acetylation.
バッター生地が酸化澱粉を含有する場合、その量は、バッター生地の固形分中、19.5質量%以上、特に20.0質量%以上であることが、酸化澱粉を使用することによる食感向上の点で好ましく、50質量%以下であることがより好ましく、とりわけ45質量%以下であることがヒドロキシプロピル化リン酸架橋澱粉等の他の加工澱粉の含有量を十分なものとする点で好ましい。この観点からバッター生地中の酸化澱粉の量はバッター生地の固形分中、36.5質量%以上42質量%以下であることが更に一層好ましく、36.5質量%以上41質量%以下であることが最も好ましい。 When the batter dough contains oxidized starch, the amount thereof is 19.5% by mass or more, particularly 20.0% by mass or more in the solid content of the batter dough, which improves the texture by using the oxidized starch. It is preferable that the content is 50% by mass or less, and particularly preferably 45% by mass or less in that the content of other modified starch such as hydroxypropylated phosphoric acid cross-linked starch is sufficient. .. From this viewpoint, the amount of oxidized starch in the batter dough is more preferably 36.5% by mass or more and 42% by mass or less, and more preferably 36.5% by mass or more and 41% by mass or less in the solid content of the batter dough. Is the most preferable.
バッター生地は、リン酸架橋澱粉を含有することが、油ちょうの際にバッター生地が吸油しすぎることを防止する点や食感向上の点で好ましい。特にバッター生地は酸化澱粉とリン酸架橋澱粉を組み合わせて含有すると、酸化澱粉を含有することによる吸油しやすさをリン酸架橋澱粉により抑制してサクサクした食感を良好に得やすい点で好ましい。ここでいうリン酸架橋澱粉はヒドロキシプロピル化リン酸架橋澱粉を除くものである。本発明においてリン酸架橋澱粉は、アセチル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等のリン酸架橋処理以外の置換又は修飾処理を施されたリン酸架橋澱粉を含んでいてもよいし、含んでいなくてもよいが、含まないことがリン酸架橋澱粉の入手容易性等の点で好ましい。なお下記の実施例において、単にリン酸架橋澱粉という場合、アセチル化等のリン酸架橋処理以外の置換又は修飾処理は行われていないリン酸架橋澱粉を指す。 It is preferable that the batter dough contains phosphoric acid-crosslinked starch from the viewpoint of preventing the batter dough from absorbing too much oil during oiling and improving the texture. In particular, when the batter dough contains a combination of oxidized starch and phosphoric acid crosslinked starch, it is preferable that the ease of oil absorption due to the inclusion of the oxidized starch is suppressed by the phosphoric acid crosslinked starch and a crispy texture can be easily obtained. The phosphoric acid cross-linked starch referred to here excludes hydroxypropylated phosphoric acid cross-linked starch. In the present invention, the phosphoric acid cross-linked starch may contain phosphoric acid cross-linked starch which has been subjected to substitution or modification treatment other than the phosphoric acid cross-linking treatment, such as acetylated phosphoric acid cross-linking starch and phosphoric acid monoesterified phosphoric acid cross-linking starch. It may or may not be contained, but it is preferable that it is not contained in terms of availability of the phosphoric acid crosslinked starch. In the following examples, the term simply phosphoric acid-crosslinked starch refers to phosphate-crosslinked starch that has not been subjected to substitution or modification treatment other than phosphoric acid cross-linking treatment such as acetylation.
バッター生地がリン酸架橋澱粉を含有する場合、その量は、バッター生地の固形分中、15.0質量%以上、特に15.5質量%以上であることが、リン酸架橋澱粉を使用することによる食感向上の点で好ましく、40質量%以下、特に35質量%以下であることが、ヒドロキシプロピル化リン酸架橋澱粉等の他の加工澱粉の含有量を十分なものとする点で好ましい。この観点からリン酸架橋澱粉の量はバッター生地の固形分中、28.5質量%以上32質量%以下であることがより一層好ましく、28.5質量%以上31質量%以下であることが最も好ましい。 When the batter dough contains phosphoric acid-crosslinked starch, the amount thereof should be 15.0% by mass or more, particularly 15.5% by mass or more, based on the solid content of the batter dough. It is preferable from the viewpoint of improving the texture due to the above, and it is preferable that the content is 40% by mass or less, particularly 35% by mass or less, in that the content of other modified starch such as hydroxypropylated phosphoric acid crosslinked starch is sufficient. From this viewpoint, the amount of the phosphoric acid crosslinked starch is more preferably 28.5% by mass or more and 32% by mass or less, and most preferably 28.5% by mass or more and 31% by mass or less in the solid content of the batter dough. preferable.
バッター生地は、ヒドロキシプロピル化リン酸架橋澱粉、酸化澱粉及びリン酸架橋澱粉以外のその他の加工澱粉や未加工澱粉、穀粉類を含有していてもよい。穀粉類としては、上述した澱粉類における穀粉由来のもののほか、小麦粉、コーンフラワー、米粉などが挙げられる。バッター生地の固形分中、前記のその他の加工澱粉や未加工澱粉、穀粉類の量は合計で7.0質量%以上であることが、食感向上の観点で好ましく、20.0質量%以下であることが、ヒドロキシプロピル化リン酸架橋澱粉、酸化澱粉及びリン酸架橋澱粉等の上述した加工澱粉の量を高めることができる点で好ましい。この観点から、前記のその他の加工澱粉や未加工澱粉、澱粉以外の穀粉類の量は合計でバッター生地の固形分中、7.5質量%以上18.0質量%以下であることがより好ましく、13.5質量%以上16.0質量%以下であることが更に一層好ましく、13.5質量%以上15.5質量%以下であることが最も好ましい。特に、バッター生地が、小麦粉やコーンフラワー等の穀粉を含有することは食感向上、骨格形成の観点で好ましい。 The batter dough may contain other modified starches, unmodified starches and flours other than hydroxypropylated phosphoric acid cross-linked starch, oxidized starch and phosphoric acid cross-linked starch. Examples of the flour include wheat flour, corn flour, rice flour and the like, in addition to those derived from the above-mentioned starches derived from flour. The total amount of the other modified starch, unmodified starch, and flour in the solid content of the batter dough is preferably 7.0% by mass or more, preferably 20.0% by mass or less from the viewpoint of improving the texture. Is preferable in that the amount of the above-mentioned modified starch such as hydroxypropylated phosphoric acid cross-linked starch, oxidized starch and phosphoric acid cross-linked starch can be increased. From this point of view, it is more preferable that the total amount of the other processed starch, unprocessed starch, and flours other than starch is 7.5% by mass or more and 18.0% by mass or less in the solid content of the batter dough. It is even more preferably 13.5% by mass or more and 16.0% by mass or less, and most preferably 13.5% by mass or more and 15.5% by mass or less. In particular, it is preferable that the batter dough contains flour such as wheat flour and corn flour from the viewpoint of texture improvement and skeleton formation.
バッター生地は、油脂を含有していることが、油ちょう食品がサクサクした食感を得やすいため好ましい。油脂としては、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、牛脂、乳脂、豚脂、カカオ脂、魚油、鯨油などの各種植物油脂、動物油脂から選択される1種以上の油脂、並びに、これらの油脂を原料として、水素添加、分別およびエステル交換から選択される一または二以上の処理を施した加工油脂が挙げられるが、30℃で液状の油が好ましく、とりわけ、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油等の植物油が好ましい。 It is preferable that the batter dough contains oils and fats because the oily foods tend to have a crispy texture. Fats and oils include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef fat, milk fat, pork fat, cacao fat, fish oil, whale oil, etc. Examples thereof include one or more kinds of fats and oils selected from various vegetable fats and oils, animal fats and oils, and processed fats and oils made from these fats and oils and subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. However, oil liquid at 30 ° C. is preferable, and vegetable oils such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, and saflower oil are particularly preferable.
バッター生地が油脂を含有している場合、油ちょう食品の食感等から、バッター生地中、油脂の量は0.09質量%以上、特に0.15質量%以上11.0質量%以下が好ましく、4.00質量%以上8.50質量%以下がより好ましい。冷凍食品のバッター生地中の油脂量は酸分解の方法で測定することができる。 When the batter dough contains fats and oils, the amount of fats and oils in the batter dough is preferably 0.09% by mass or more, particularly 0.15% by mass or more and 11.0% by mass or less, from the texture of oily foods. More preferably, it is 4.00% by mass or more and 8.50% by mass or less. The amount of fat and oil in the batter dough of frozen foods can be measured by the method of acid decomposition.
バッター生地は例えば上述した油脂と水との乳化性能を向上させる点や食感向上の点で、乳化剤を含有していてもよい。乳化剤としては澱粉又は加工澱粉以外のものが挙げられ、グリセリン脂肪酸エステル、植物レシチンが好ましく用いられる。バッター生地が乳化剤を含有する場合、バッター生地中の乳化剤の量としては、バッター生地の固形分中、0.10質量%以上1.50質量%以下が好ましく、0.50質量%以上1.20質量%以下がより好ましい。 The batter dough may contain an emulsifier, for example, in terms of improving the emulsification performance of the above-mentioned oil and fat and water and improving the texture. Examples of the emulsifier include those other than starch or modified starch, and glycerin fatty acid ester and plant lecithin are preferably used. When the batter dough contains an emulsifier, the amount of the emulsifier in the batter dough is preferably 0.10% by mass or more and 1.50% by mass or less, and 0.50% by mass or more and 1.20 by mass or more, based on the solid content of the batter dough. More preferably, it is mass% or less.
バッター生地は、その他、膨張剤、調味料、着色料などを適宜含有することができる。
バッター生地中の加工澱粉、水、油脂、乳化剤以外の成分の量は、通常、バッター生地の固形分中12.0質量%以上、特に13.0質量%以上59.5質量%以下であることが、上述した各成分の量を確保しながらその他の成分による効果も得る点で好ましく、18.5質量%以上28.5質量%以下であることがより好ましい。また、バッター生地における加工澱粉、未加工澱粉、澱粉以外の穀粉類、水、油脂、乳化剤以外の成分の量は、これらの成分量を一定上としてそれらの機能を高める点から、バッター生地の固形分中、30質量%以下、特に15質量%以下であることが好ましく、調味料や着色料等のその他添加剤の効果を得る点から、3質量%以上であることが好ましい。
In addition, the batter dough may appropriately contain a leavening agent, a seasoning, a coloring agent and the like.
The amount of components other than modified starch, water, oil and fat, and emulsifier in the batter dough is usually 12.0% by mass or more, particularly 13.0% by mass or more and 59.5% by mass or less in the solid content of the batter dough. However, it is preferable in that the effect of other components can be obtained while securing the amount of each component described above, and more preferably 18.5% by mass or more and 28.5% by mass or less. In addition, the amounts of modified starch, unprocessed starch, flours other than starch, water, fats and oils, and components other than emulsifiers in the batter dough are solids of the batter dough from the viewpoint of enhancing their functions by keeping these component amounts above a certain level. The content is preferably 30% by mass or less, particularly preferably 15% by mass or less, and preferably 3% by mass or more from the viewpoint of obtaining the effects of other additives such as seasonings and coloring agents.
バッター生地が油脂を3質量%以上含有している場合、バッター生地は、乳化物とヒドロキシプロピル化リン酸架橋澱粉を含む粉末との混合物であることが食感向上の点で好ましい。乳化物は通常水中油型乳化物である。乳化物は、水、油脂及び乳化剤を混合することで得られる。ヒドロキシプロピル化リン酸架橋澱粉を含む粉末の構成としては、例えば、ヒドロキシプロピル化リン酸架橋澱粉に加え、必要に応じて添加する前記の酸化澱粉、リン酸架橋澱粉、その他の加工澱粉、未加工澱粉、穀粉類、膨張剤、調味料、着色料、その他の粉末成分から選ばれる一種又は二種以上が挙げられる。 When the batter dough contains 3% by mass or more of fats and oils, the batter dough is preferably a mixture of an emulsion and a powder containing hydroxypropylated phosphoric acid crosslinked starch from the viewpoint of improving the texture. The emulsion is usually an oil-in-water emulsion. The emulsion is obtained by mixing water, fats and oils and an emulsifier. The composition of the powder containing the hydroxypropylated phosphoric acid cross-linked starch includes, for example, the above-mentioned oxidized starch, phosphoric acid cross-linked starch, other processed starch, and unprocessed starch to be added as needed in addition to the hydroxypropylated phosphoric acid cross-linked starch. Examples include one or more selected from starch, flours, leavening agents, seasonings, colorants and other powder components.
油ちょう用冷凍食品において、バッター生地の量は、具材100質量部に対して、通常35質量部以上であり、40質量部以上70質量部以下であることが、具材及び衣の食感の点で好ましい。具材にバッター生地を付着させることにより、具材表面がバッター生地からなる被覆層で被覆される。 In frozen foods for oil shavings, the amount of batter dough is usually 35 parts by mass or more and 40 parts by mass or more and 70 parts by mass or less with respect to 100 parts by mass of the ingredients, which is the texture of the ingredients and clothes. It is preferable in that. By adhering the batter dough to the ingredient, the surface of the ingredient is covered with a coating layer made of the batter dough.
バッター生地を付着させた具材は、ヒドロキシプロピル化リン酸架橋澱粉の含有によりバッター生地の流れ落ちが抑制され、そのまま冷凍しても衣の形崩れが効果的に防止されている。それゆえ、本発明の油ちょう用冷凍食品は未油ちょう品であることが、得られる油ちょう食品の具材及び衣の食感が良好であるため好ましい。更に油ちょう用冷凍食品は、焼き、蒸し、電子レンジ加熱等の油ちょう以外の加熱も行わずにバッター生地、及びバッター生地に被覆後の具材を未加熱な状態で冷凍させたものであることが好ましい。ここでいう未加熱とは好ましくは50℃以上の加熱を行わないことを意味し、特に好ましくは40℃以上の加熱を行わないことを意味する。なお、バッター生地を付着させる前の具材については予め加熱されていても、加熱されていなくてもよい。 The ingredients to which the batter dough is attached are contained with hydroxypropylated phosphoric acid cross-linked starch to prevent the batter dough from flowing down, and even if it is frozen as it is, the shape of the clothes is effectively prevented. Therefore, it is preferable that the frozen food for oil shavings of the present invention is a non-oiled food because the texture of the ingredients and clothing of the obtained oil shaving food is good. Further, the frozen food for oil syrup is a batter dough and the ingredients after coating the batter dough are frozen in an unheated state without heating other than the oil syrup such as baking, steaming, and microwave heating. Is preferable. The term "unheated" as used herein preferably means that heating at 50 ° C. or higher is not performed, and particularly preferably means that heating at 40 ° C. or higher is not performed. The ingredients before the batter dough is attached may or may not be preheated.
従来、揚げ玉やパン粉、春雨を、具材を被覆するバッター生地の外表面に付着させて、バッター生地の流動性を低下させることも行われている。しかしながら本発明は、バッター生地の外表面に、当該バッター生地の流動性を低下させるための付着物を要しないものである。従って本発明の油ちょう用冷凍食品は、そのような付着物を有していないことが、天ぷら或いはフリッター様の外観を得る点で好ましい。 Conventionally, fried balls, bread crumbs, and vermicelli are adhered to the outer surface of the batter dough that covers the ingredients to reduce the fluidity of the batter dough. However, the present invention does not require deposits on the outer surface of the batter dough to reduce the fluidity of the batter dough. Therefore, it is preferable that the frozen food for oil shavings of the present invention does not have such deposits from the viewpoint of obtaining a tempura or fritter-like appearance.
一方で、本発明の油ちょう用冷凍食品は、油ちょう用具材と、当該具材を被覆するバッター生地からなる被覆層の表面に、更に、当該被覆層を構成するバッター生地と同じ又はそれと異なる組成から選択される第2のバッター生地が付着していてもよい。第2のバッター生地は、具材を連続的に被覆するバッター生地からなる被覆層に対し、不連続的に付着していることが好ましい。第2のバッター生地が不連続的に付着している場合とは、例えば油ちょう用冷凍食品の表面において、第2のバッター生地の形状が線状、網目状、点状、ドロップ状、その他の不定形状又はこれらの組み合わせとなるように、付着している場合が挙げられ、線状、網目状、点状、ドロップ状又はこれらの組み合わせであることが好ましい。第2のバッター生地は、被覆層の表面に沿って不連続的に被覆層に付着している。線状としては、直線状、曲線状のいずれであってもよく、連続線状であっても不連続線状であってもよい。このようにすることで、得られる油ちょう食品の立体感が増し、見栄えが良好となるため、特に天ぷらを製造する際に好ましい。被覆層の上方の表面に第2のバッター生地を付着させることが作業上効率がよい。第2のバッター生地は冷凍状態の被覆層に付着させてもよく、冷凍されていない状態の被覆層に付着させてもよい。不連続的に付着した第2のバッター生地部分において当該生地部分の長手方向(第2のバッター生地部分が平面視において長手方向を有しない場合は、水平面と垂直な任意の方向)と直交する断面の形状は、円状、楕円状、多角形状、不定形状など、いずれであってもよい。 On the other hand, the frozen food for oil butterfly of the present invention is the same as or different from the batter dough constituting the coating layer on the surface of the coating layer composed of the oil butterfly ingredient and the batter dough that coats the ingredient. A second batter dough selected from the composition may be attached. The second batter dough preferably adheres discontinuously to the coating layer made of the batter dough that continuously coats the ingredients. The case where the second batter dough adheres discontinuously means that, for example, on the surface of the frozen food for oil shavings, the shape of the second batter dough is linear, mesh-like, dot-like, drop-like, or the like. There are cases where they are attached so as to have an indefinite shape or a combination thereof, and it is preferable that the shape is linear, mesh-like, dot-like, drop-like, or a combination thereof. The second batter dough is discontinuously attached to the coating layer along the surface of the coating layer. The linear shape may be linear or curved, and may be continuous linear or discontinuous linear. By doing so, the three-dimensional appearance of the obtained oil-based food is increased and the appearance is improved, which is particularly preferable when producing tempura. It is efficient in terms of work to attach the second batter dough to the surface above the coating layer. The second batter dough may be attached to the freezing coating layer or the unfrozen coating layer. A cross section of the second batter dough portion that is discontinuously adhered and orthogonal to the longitudinal direction of the dough portion (if the second batter dough portion does not have a longitudinal direction in a plan view, an arbitrary direction perpendicular to the horizontal plane). The shape of the above may be any of a circular shape, an elliptical shape, a polygonal shape, an indefinite shape, and the like.
第2のバッター生地の付着量は、具材100質量部に対して5質量部以上185質量部以下であることが、第2のバッター生地の付着による前述した外観改善効果が高く、衣の食感の点などで好ましく15質量部以上75質量部以下であることがより好ましい。 When the amount of the second batter dough adhered is 5 parts by mass or more and 185 parts by mass or less with respect to 100 parts by mass of the ingredients, the above-mentioned appearance improving effect due to the adhesion of the second batter dough is high, and the texture of the clothes In terms of texture and the like, it is preferably 15 parts by mass or more and 75 parts by mass or less.
得られた油ちょう用冷凍食品は、冷凍状態のまま油ちょうさせることが衣の形崩れを防止できる点、解凍の手間なく簡便に油ちょう食品を得られる点で好ましい。 It is preferable that the obtained frozen food for oiling is oiled in a frozen state because it can prevent the clothes from losing their shape and the oiling food can be easily obtained without the trouble of thawing.
次いで、本発明の油ちょう用冷凍食品の製造方法について説明する。
本発明は、ヒドロキシプロピル化リン酸架橋澱粉を含むバッター生地を油ちょう用具材に付着させた後、冷凍する工程を含む、油ちょう用冷凍食品の製造方法を提供するものである。具材の例並びにバッター生地の好ましい組成及び好ましい使用量は本発明の油ちょう用冷凍食品の説明において前記で説明した通りである。
Next, the method for producing the frozen food for oil shavings of the present invention will be described.
The present invention provides a method for producing a frozen food for oil shavings, which comprises a step of adhering a batter dough containing hydroxypropylated phosphoric acid crosslinked starch to an oil shaving tool and then freezing it. Examples of ingredients and preferable compositions and amounts of batter dough are as described above in the description of the frozen food for oil shavings of the present invention.
具材は、バッター生地を付着させる前に、予め打ち粉を付しておいてもよい。
具材にあらかじめ、打ち粉を付しておく場合は、打ち粉の例及びその好ましい使用量は本発明の油ちょう用冷凍食品の説明において前記で説明した通りである。
The ingredients may be dusted in advance before the batter dough is attached.
When the ingredients are dusted in advance, the examples of dusting and the preferable amount to be used thereof are as described above in the description of the frozen food for oil shavings of the present invention.
バッター生地の調製方法としては、各成分を一度に混合するものであってもよく、数段階に分けて混合するものであってもよい。数段階に分けて混合する場合であって例えば、バッター生地が、油及び乳化剤を含んでいる場合、水、油、乳化剤をあらかじめ混合して水中油型乳化物等の乳化物を調製しておき、得られた乳化物とヒドロキシプロピル化リン酸架橋澱粉を含む粉末を混合することがバッター生地中に乳化物を均一に分散させる点で好ましい。上述した通り、水、油脂及び乳化剤を混合し、それにヒドロキシプロピル化リン酸架橋澱粉を含む粉末を混合させることが好ましい。 As a method for preparing the batter dough, each component may be mixed at once, or may be mixed in several stages. When mixing in several steps, for example, when the batter dough contains oil and an emulsifier, water, oil and emulsifier are mixed in advance to prepare an emulsion such as an oil-in-water emulsion. It is preferable to mix the obtained emulsion with a powder containing hydroxypropylated phosphate cross-linked starch from the viewpoint of uniformly dispersing the emulsion in the batter dough. As described above, it is preferable to mix water, fats and oils and an emulsifier, and then mix the powder containing hydroxypropylated phosphate cross-linked starch.
前記バッター生地を油ちょう用具材に付着させる方法としては、具材をバッター生地中に浸漬させる、バッター生地を具材表面に塗布する、バッター生地と具材を混合させる、等の方法が挙げられる。油ちょう用具材はその表面全体がバッター生地に被覆されることが好ましい。また上述した通り、更に第2のバッター生地をバッター生地からなる被覆層に付着させてもよい。バッター生地からなる被覆層の表面に第2のバッター生地を不連続的に付着させるには、例えば第2のバッター生地を吐出口付の容器に入れて、当該容器から吐出口を通じて、線状、網目状、点状、ドロップ状、不定形状又はこれらの組み合わせとなるように被覆層の表面に付着させればよい。 Examples of the method of adhering the batter dough to the oil batter ingredients include a method of immersing the ingredients in the batter dough, applying the batter dough to the surface of the ingredients, and mixing the batter dough and the ingredients. .. It is preferable that the entire surface of the oil batter is covered with the batter dough. Further, as described above, the second batter dough may be further attached to the coating layer made of the batter dough. To allow the second batter dough to adhere discontinuously to the surface of the coating layer made of the batter dough, for example, the second batter dough is placed in a container with a discharge port, and the second batter dough is linearly formed from the container through the discharge port. It may be attached to the surface of the coating layer so as to have a mesh shape, a dot shape, a drop shape, an irregular shape, or a combination thereof.
油ちょう用冷凍食品は、油ちょうせずに冷凍させたものであることが好ましい。好ましい冷凍温度は、通常−15℃〜−50℃である。その他、上述した油ちょう用冷凍食品について説明した事項は適宜本発明の油ちょう用冷凍食品の製造方法に適用できる。 The frozen food for oiling is preferably frozen without oiling. The preferred freezing temperature is usually −15 ° C. to −50 ° C. In addition, the above-mentioned matters described for the frozen food for oil shavings can be appropriately applied to the method for producing the frozen food for oil shavings of the present invention.
以下、実施例により本発明を更に詳細に説明する。しかしながら本発明の範囲は、かかる実施例に制限されない。特に断らない限り、「%」は「質量%」を意味し、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to such examples. Unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass".
〔実施例1〕
油ちょう用具材として切り身のスケソウダラを用いた。スケソウダラは、予め、調味液(日本酒、茶原液、トレハロース、食塩及び水の混合物)に15分浸漬させた。打ち粉として、キャッサバ由来の酢酸でん粉及び卵白粉の質量比8:1の混合粉末を用いた。バッター生地は、次の組成のものを用いた。バッター生地は、水と、その他の原料粉末を混合することで調製した。
(バッター生地組成:水を63.0%、コーン由来の酸化澱粉を14.8%、キャッサバ由来のリン酸架橋澱粉を11.5%、キャッサバ由来のヒドロキシプロピル化リン酸架橋澱粉を2.4%、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉を0.1%、小麦粉3.6%、コーンフラワー1.9%、植物油脂0.4%、キサンタンガム0.1%、その他添加剤(調味料及び着色料)2.2%))
油ちょう用具材の表面に、打ち粉を具材100部に対して15部まぶした。打ち粉が付着した具材を、バッター生地に浸漬させて、具材の外表面全体にバッター生地を付着させた。バッター生地の付着量は具材100部に対して50部であった。この状態を図1に示す。バッター生地を具材に付着させた状態において具材を−30℃で冷凍させて、実施例1の油ちょう用冷凍食品を得た。
冷凍1日後の冷凍食品を、冷凍状態で170℃の揚げ油(植物油)で3分30秒間揚げて、実施例1の油ちょう食品を得た。
[Example 1]
Fillet walleye pollock was used as an oiling tool. Alaska pollack was previously immersed in a seasoning solution (a mixture of sake, tea stock solution, trehalose, salt and water) for 15 minutes. As the dusting powder, a mixed powder of cassava-derived acetic acid starch and egg white powder having a mass ratio of 8: 1 was used. As the batter dough, the one having the following composition was used. The batter dough was prepared by mixing water with other raw material powders.
(Batter dough composition: 63.0% water, 14.8% corn-derived oxidized starch, 11.5% cassava-derived phosphate-crosslinked starch, 2.4 hydroxypropylated phosphate-crosslinked starch derived from cassava. %, Waxy corn-derived hydroxypropylated phosphoric acid cross-linked starch 0.1%, wheat flour 3.6%, cornflower 1.9%, vegetable fat 0.4%, xanthan gum 0.1%, and other additives (seasoning) Fees and colorings) 2.2%))
The surface of the oil-filled ingredient was dusted with 15 parts per 100 parts of the ingredient. The ingredients to which the dusting powder was attached were immersed in the batter dough, and the batter dough was attached to the entire outer surface of the ingredients. The amount of the batter dough attached was 50 parts with respect to 100 parts of the ingredients. This state is shown in FIG. The ingredients were frozen at −30 ° C. with the batter dough attached to the ingredients to obtain the frozen food for oil shaving of Example 1.
The frozen food one day after freezing was fried in a frying oil (vegetable oil) at 170 ° C. for 3 minutes and 30 seconds in a frozen state to obtain the oil-fry food of Example 1.
〔実施例2〕
バッター生地組成を、水を60.0%、コーン由来の酸化澱粉を16.4%、キャッサバ由来のリン酸架橋澱粉を12.7%、キャッサバ由来のヒドロキシプロピル化リン酸架橋澱粉を1.9%、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉を0.1%、小麦粉3.9%、コーンパウダー2.0%、植物油脂0.4%、キサンタンガム0.1%、その他添加剤(調味料及び着色料)2.5%に変更した。それらの点以外は、実施例1と同様にして、油ちょう用冷凍食品及び油ちょう食品を得た。実施例2において具材にバッター生地を付着させた状態を図2に示す。
[Example 2]
The composition of the batter dough is 60.0% for water, 16.4% for corn-derived oxidized starch, 12.7% for cassava-derived phosphate-crosslinked starch, and 1.9 for cassava-derived hydroxypropylated phosphate-crosslinked starch. %, Waxy corn-derived hydroxypropylated phosphoric acid cross-linked starch 0.1%, wheat flour 3.9%, corn powder 2.0%, vegetable fat 0.4%, cassava gum 0.1%, and other additives (seasoning) Charges and colorants) changed to 2.5%. Except for these points, frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1. FIG. 2 shows a state in which the batter dough is attached to the ingredients in Example 2.
〔実施例3〕
バッター生地組成を、水を49.0%、コーン由来の酸化澱粉を21.8%、キャッサバ由来のリン酸架橋澱粉を16.9%、キャッサバ由来のヒドロキシプロピル化リン酸架橋澱粉を0.5%、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉を0.03%、小麦粉5.2%、コーンパウダー2.7%、植物油脂0.5%、キサンタンガム0.1%、その他添加剤(調味料及び着色料)3.27%に変更した。それらの点以外は、実施例1と同様にして、油ちょう用冷凍食品及び油ちょう食品を得た。実施例3において具材にバッター生地を付着させた状態を図3に示す。
[Example 3]
The composition of the batter dough is 49.0% for water, 21.8% for corn-derived oxidized starch, 16.9% for cassava-derived phosphate-crosslinked starch, and 0.5 for cassava-derived hydroxypropylated phosphate-crosslinked starch. %, 0.03% hydroxypropylated phosphoric acid cross-linked starch derived from waxy corn, 5.2% wheat flour, 2.7% corn powder, 0.5% vegetable fat, 0.1% xanthan gum, and other additives (seasoning) Fees and colorants) Changed to 3.27%. Except for these points, frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1. FIG. 3 shows a state in which the batter dough is attached to the ingredients in Example 3.
〔実施例4〕
バッター生地組成を、水を58.4%、大豆油5.5%、その他植物油脂0.3%、乳化油脂1.7%(グリセリン脂肪酸エステル、植物レシチン及び植物油脂の混合物:グリセリン脂肪酸エステル及び植物レシチンの合計量0.05%、植物油脂1.65%の合計)、コーン由来の酸化澱粉を13.7%、キャッサバ由来のリン酸架橋澱粉を10.7%、キャッサバ由来のヒドロキシプロピル化リン酸架橋澱粉を2.3%、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉を0.1%、小麦粉3.3%、コーンパウダー1.7%、キサンタンガム0.1%、その他添加剤(調味料及び着色料)2.2%に変更した。バッター生地は、水と大豆油及び乳化油脂を混合して水中油型乳化物とした後に当該乳化物にその他の原料を混合して調製した。それらの点以外は、実施例1と同様にして、油ちょう用冷凍食品及び油ちょう食品を得た。実施例4において具材にバッター生地を付着させた状態を図4に示す。
[Example 4]
Batter dough composition: 58.4% water, 5.5% soybean oil, 0.3% other vegetable oils, 1.7% emulsified oils and fats (mixture of glycerin fatty acid ester, vegetable lecithin and vegetable oil: glycerin fatty acid ester and Total amount of vegetable lecithin 0.05%, total vegetable oil 1.65%), corn-derived oxidized starch 13.7%, cassava-derived phosphoric acid cross-linked starch 10.7%, cassaba-derived hydroxypropylation 2.3% phosphoric acid cross-linked starch, 0.1% hydroxypropylated phosphoric acid cross-linked starch derived from waxy corn, 3.3% wheat flour, 1.7% corn powder, 0.1% xanthan gum, and other additives ( Seasoning and coloring) changed to 2.2%. The batter dough was prepared by mixing water, soybean oil, and emulsified oil to form an oil-in-water emulsion, and then mixing the emulsion with other raw materials. Except for these points, a frozen food for oiling and an oiling food were obtained in the same manner as in Example 1. FIG. 4 shows a state in which the batter dough is attached to the ingredients in Example 4.
〔実施例5〕
バッター生地組成を、水を86.7%、コーン由来の酸化澱粉を2.7%、キャッサバ由来のリン酸架橋澱粉を2.1%、キャッサバ由来のヒドロキシプロピル化リン酸架橋澱粉を6.3%、ワキシーコーン由来のヒドロキシプロピル化リン酸架橋澱粉を0.4%、小麦粉0.6%、コーンパウダー0.3%、植物油脂0.1%、その他添加剤(調味料及び着色料)0.8%に変更した。それらの点以外は、実施例1と同様にして、油ちょう用冷凍食品及び油ちょう食品を得た。実施例5において具材にバッター生地を付着させた状態を図5に示す。
[Example 5]
The composition of the batter dough is 86.7% for water, 2.7% for corn-derived oxidized starch, 2.1% for cassava-derived phosphate-crosslinked starch, and 6.3 for cassava-derived hydroxypropylated phosphate-crosslinked starch. %, 0.4% hydroxypropylated phosphoric acid cross-linked starch derived from waxy corn, 0.6% wheat flour, 0.3% corn powder, 0.1% vegetable fat, and 0 other additives (seasoning and coloring agents) Changed to 8.8%. Except for these points, frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1. FIG. 5 shows a state in which the batter dough is attached to the ingredients in Example 5.
〔実施例6〕
実施例1のバッター生地組成において、キサンタンガムを用いず、その他添加剤の量を2.3%に変更した。その点以外は実施例1と同様として、油ちょう用冷凍食品及び油ちょう食品を得た。実施例6において具材にバッター生地を付着させた状態を図6に示す。
[Example 6]
In the batter dough composition of Example 1, xanthan gum was not used and the amount of other additives was changed to 2.3%. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 6 shows a state in which the batter dough is attached to the ingredients in Example 6.
〔比較例1〕
バッター生地組成を、水を63.0%、コーン由来の酸化澱粉を16.0%、キャッサバ由来のリン酸架橋澱粉を12.4%、小麦粉3.9%、コーンパウダー2.0%、植物油脂0.4%、キサンタンガム0.1%、その他添加剤(調味料及び着色料)2.2%に変更した。バッター生地は、水とその他の原料を混合して調製した。それらの点以外は、実施例1と同様にして、油ちょう用冷凍食品及び油ちょう食品を得た。比較例1において具材にバッター生地を付着させた状態を図7に示す。
[Comparative Example 1]
The composition of the batter dough is 63.0% water, 16.0% corn-derived oxidized starch, 12.4% phosphate-crosslinked starch derived from cassava, 3.9% wheat flour, 2.0% corn powder, and plants. The fats and oils were changed to 0.4%, xanthan gum was changed to 0.1%, and other additives (seasoning and coloring agents) were changed to 2.2%. The batter dough was prepared by mixing water and other raw materials. Except for these points, frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1. FIG. 7 shows a state in which the batter dough is attached to the ingredients in Comparative Example 1.
〔評価〕
上述した通り、実施例1〜6及び比較例1において、具材の外表面に、バッター生地を付着させた状態を図1〜図7にそれぞれ示す。図1及び図7の比較より、実施例1では、63.0%という非常に大量の水を含有しているにもかかわらず、ヒドロキシプロピル化リン酸架橋澱粉を含有することでバッター生地の流れ落ちが起こっていないことが判る。これに対し、実施例1と同様の量の水を含むがヒドロキシプロピル化リン酸架橋澱粉を含まないバッター生地を用いた比較例1では、甚だしい生地の流れ落ちが起きていることが判る。またヒドロキシプロピル化リン酸架橋澱粉の量を実施例1と異ならせた実施例2及び3、一定の油脂量を含む乳化物とした実施例4並びにキサンタンガムを用いていない実施例5及び6においても、実施例1と同様にバッター生地の流れ落ちが効果的に防止されていることが判る。以上より、本発明の油ちょう用冷凍食品では、バッター生地の流れ落ち及びそれによる衣の形崩れが効果的に防止されていることが明らかである。
[Evaluation]
As described above, in Examples 1 to 6 and Comparative Example 1, the states in which the batter dough is attached to the outer surface of the ingredients are shown in FIGS. 1 to 7, respectively. From the comparison of FIGS. 1 and 7, in Example 1, although it contained a very large amount of water of 63.0%, the batter dough was washed away by containing the hydroxypropylated phosphoric acid crosslinked starch. It turns out that is not happening. On the other hand, in Comparative Example 1 using the batter dough containing the same amount of water as in Example 1 but not containing the hydroxypropylated phosphate cross-linked starch, it can be seen that the dough has run off significantly. Also in Examples 2 and 3 in which the amount of hydroxypropylated phosphoric acid crosslinked starch was different from that in Example 1, Example 4 in which an emulsion containing a certain amount of fat and oil was used, and Examples 5 and 6 in which xanthan gum was not used. It can be seen that the run-off of the batter dough is effectively prevented as in the first embodiment. From the above, it is clear that the frozen food for oil shavings of the present invention effectively prevents the batter dough from flowing down and the batter from losing its shape due to it.
〔評価〕
健常な成人である10人のパネラー(男性4人、女性6人、平均年齢38.8歳)に、実施例1〜6及び比較例1の油ちょう食品を評価させた。
[Evaluation]
Ten healthy adult panelists (4 males, 6 females, average age 38.8 years) were asked to evaluate the oil-rich foods of Examples 1-6 and Comparative Example 1.
●油ちょう食品の衣の付着状態
天ぷらの衣が均一に具材表面に付着して、しっかりと具材全体を被覆しており、剥がれがない状態を10点、衣が具材表面にほとんど付着しておらず、具材表面のほとんどが露出した状態を1点として、10段階で評価させた。
● Adhesion of oily food garments Tempura garments adhere evenly to the surface of the ingredients and cover the entire ingredients firmly, with 10 points of no peeling, and the garments almost adhere to the surface of the ingredients. It was evaluated on a scale of 10 with the state where most of the surface of the ingredients was exposed as one point.
●油ちょう食品の衣の変形状態
天ぷらの衣について冷凍時の保管容器の底面側への垂れ落ちがなく、方向により関わらず均等に衣が付着している状態を10点、天ぷらの衣が冷凍時の保管容器の底面側に大きく垂れ落ちたことに起因する非常に不自然な形状をしている状態を1点として、10段階で評価させた。
● Deformed state of batter of oily foods Tempura batter does not drip to the bottom side of the storage container during freezing, and the batter adheres evenly regardless of the direction, 10 points, the tempura batter is frozen The state of having a very unnatural shape due to a large dripping on the bottom side of the storage container at the time was evaluated on a scale of 10 as one point.
●油ちょう食品の衣の食感
サクっ、ふわっとした天ぷら衣の食感が感じられて非常に良好と感じられる場合を10点、ボソボソ、硬い、油っぽい等の理由で非常に悪いと感じられる場合を1点として、10段階で評価させた。
● Texture of batter of oily foods 10 points when the texture of batter is crispy and fluffy and feels very good, and it feels very bad because of lumpy, hard, oily, etc. The case was evaluated as 1 point on a scale of 10.
●油ちょう食品の具材の食感
ジューシーで柔らかく非常に良好と感じられる場合を10点、水気が少なく硬くて非常に悪いと感じられる場合を1点として10段階で評価させた。
● The texture of the ingredients of oily foods was evaluated on a scale of 10 when it was juicy, soft and very good, and when it was low in moisture and hard and very bad.
パネラーの評価点の平均点を下記表1に示す。
表1の結果から、本発明の冷凍食品より得られる油ちょう食品では、衣の変形が抑制されて付着状態が良好であり、衣及び具材の食感も良好であることが判る。 From the results in Table 1, it can be seen that in the oil-based food obtained from the frozen food of the present invention, the deformation of the garment is suppressed, the adhered state is good, and the texture of the garment and the ingredients is also good.
〔実施例7〕
油ちょう用具材として、マアジの切り身を用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例7において具材にバッター生地を付着させた状態を図8に示す。
[Example 7]
Horse mackerel fillet was used as an oiling tool. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 8 shows a state in which the batter dough is attached to the ingredients in Example 7.
〔実施例8〕
油ちょう用具材として、イカの切り身を用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例8において具材にバッター生地を付着させた状態を図9に示す。
[Example 8]
Squid fillet was used as an oiling tool. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 9 shows a state in which the batter dough is attached to the ingredients in Example 8.
〔実施例9〕
油ちょう用具材として、シシトウを用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例9において具材にバッター生地を付着させた状態を図10に示す。
[Example 9]
Shishito was used as an oiling tool. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 10 shows a state in which the batter dough is attached to the ingredients in Example 9.
〔実施例10〕
油ちょう用具材として、なすを用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例10において具材にバッター生地を付着させた状態を図11に示す。
[Example 10]
Eggplant was used as an oiling tool. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 11 shows a state in which the batter dough is attached to the ingredients in Example 10.
〔実施例11〕
油ちょう用具材として、エビを用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例11において具材にバッター生地を付着させた状態を図12に示す。
[Example 11]
Shrimp was used as an oiling tool. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 12 shows a state in which the batter dough is attached to the ingredients in Example 11.
〔実施例12〕
油ちょう用具材として、鶏肉を用いた。その点以外は実施例1と同様にして油ちょう用冷凍食品及び油ちょう食品を得た。実施例12において具材にバッター生地を付着させた状態を図13に示す。
[Example 12]
Chicken was used as an oil butterfly ingredient. Frozen foods for oil shavings and oil sardine foods were obtained in the same manner as in Example 1 except for this point. FIG. 13 shows a state in which the batter dough is attached to the ingredients in Example 12.
実施例7〜12で得られた油ちょう食品はいずれも、実施例1で得られた油ちょう食品と同様に、衣の変形が抑制されて付着状態が良好であり、衣及び具材の食感も良好であった。 Like the oil-brushed foods obtained in Examples 1, all the oil-brushed foods obtained in Examples 7 to 12 have suppressed deformation of the clothes and have a good adhesion state, and the food of the clothes and ingredients is good. The feeling was also good.
〔実施例13〕
実施例1と同じ組成のバッター生地を調製した。
油ちょう用具材の表面に、打ち粉を具材100部に対して15部まぶした。打ち粉が付着した具材を、バッター生地に浸漬させて、具材の外表面に、バッター生地を具材外表面全体に付着させた。バッター生地の付着量は具材100部に対して50部であった。次いで、同じ組成の第2のバッター生地を、円形の吐出口(口径2.0mm)を有する可撓変形可能なスクイズボトル容器に入れた。スクイズボトル容器中の第2のバッター生地を、バッター生地に被覆された具材の外表面に、格子状に付着させた。格子状に付着させた第2のバッター生地の量は、具材100部に対して40部であった。得られた具材を−30℃で冷凍させて、実施例13の油ちょう用冷凍食品を得た。得られた油ちょう用冷凍食品の写真を図14に示す。
冷凍1日後の冷凍食品を、実施例1と同様にして油ちょうして、実施例13の油ちょう食品を得た。得られた油ちょう食品の写真を図15に示す。
[Example 13]
A batter dough having the same composition as in Example 1 was prepared.
The surface of the oil-filled ingredients was sprinkled with 15 parts of dusting powder on 100 parts of the ingredients. The ingredient to which the dusting powder was attached was immersed in the batter dough, and the batter dough was attached to the outer surface of the ingredient and the entire outer surface of the ingredient. The amount of the batter dough adhered was 50 parts with respect to 100 parts of the ingredients. A second batter dough of the same composition was then placed in a flexible and deformable squeeze bottle container with a circular outlet (caliber 2.0 mm). The second batter dough in the squeeze bottle container was attached to the outer surface of the ingredients coated on the batter dough in a grid pattern. The amount of the second batter dough attached in a grid pattern was 40 parts with respect to 100 parts of the ingredients. The obtained ingredients were frozen at −30 ° C. to obtain the frozen food for oil shaving of Example 13. A photograph of the obtained frozen food for oil shaving is shown in FIG.
The frozen food after 1 day of freezing was oiled in the same manner as in Example 1 to obtain the oiled food of Example 13. A photograph of the obtained oily food is shown in FIG.
〔実施例14〕
スクイズボトル容器中の第2のバッター生地を、バッター生地に被覆された具材の外表面に、点状又はドロップ状に付着させた。その点以外は実施例13と同様にして、実施例14の油ちょう用冷凍食品及び油ちょう用食品を得た。得られた油ちょう用冷凍食品の写真を図16に、油ちょう食品の写真を図17に示す。
[Example 14]
The second batter dough in the squeeze bottle container was attached to the outer surface of the ingredient coated on the batter dough in the form of dots or drops. Except for this point, the frozen food for oil shaving and the food for oil shaving of Example 14 were obtained in the same manner as in Example 13. A photograph of the obtained frozen food for oil butterfly is shown in FIG. 16, and a photograph of the oil butterfly food is shown in FIG.
Claims (11)
It comprises a step of oiling a frozen food for oiling in a frozen state, which comprises an oiling ingredient and a batter dough covering the ingredient, and the batter dough contains hydroxypropylated phosphoric acid crosslinked starch. How to make oil freezing food.
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