JP2022098794A - Water-dissoluble mix for batter-frying - Google Patents
Water-dissoluble mix for batter-frying Download PDFInfo
- Publication number
- JP2022098794A JP2022098794A JP2020212389A JP2020212389A JP2022098794A JP 2022098794 A JP2022098794 A JP 2022098794A JP 2020212389 A JP2020212389 A JP 2020212389A JP 2020212389 A JP2020212389 A JP 2020212389A JP 2022098794 A JP2022098794 A JP 2022098794A
- Authority
- JP
- Japan
- Prior art keywords
- batter
- starch
- mix
- mass
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 claims abstract description 54
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 239000001254 oxidized starch Substances 0.000 claims abstract description 23
- 235000013808 oxidized starch Nutrition 0.000 claims abstract description 23
- 229920000881 Modified starch Polymers 0.000 claims abstract description 22
- 239000004368 Modified starch Substances 0.000 claims abstract description 22
- 235000019426 modified starch Nutrition 0.000 claims abstract description 22
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 18
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 18
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 229940100445 wheat starch Drugs 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims description 25
- 239000004615 ingredient Substances 0.000 claims description 20
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 12
- 235000010855 food raising agent Nutrition 0.000 claims description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 6
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 6
- 239000000203 mixture Substances 0.000 abstract description 57
- 235000013305 food Nutrition 0.000 abstract description 18
- 239000000843 powder Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 description 40
- 239000008107 starch Substances 0.000 description 40
- 238000012360 testing method Methods 0.000 description 11
- 240000005856 Lyophyllum decastes Species 0.000 description 8
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 239000000725 suspension Substances 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 240000003183 Manihot esculenta Species 0.000 description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 5
- 230000001055 chewing effect Effects 0.000 description 5
- 239000000155 melt Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000018553 tannin Nutrition 0.000 description 3
- 229920001864 tannin Polymers 0.000 description 3
- 239000001648 tannin Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- KCYQMQGPYWZZNJ-BQYQJAHWSA-N hydron;2-[(e)-oct-1-enyl]butanedioate Chemical compound CCCCCC\C=C\C(C(O)=O)CC(O)=O KCYQMQGPYWZZNJ-BQYQJAHWSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 210000000689 upper leg Anatomy 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 239000001073 acetylated oxidized starch Substances 0.000 description 1
- 235000013770 acetylated oxidized starch Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004313 glare Effects 0.000 description 1
- 235000021059 hard food Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は水溶きタイプの衣揚げ用ミックスに関する。 The present invention relates to a water-soluble type frying mix.
衣揚げは、具材に衣材を付着させ、油ちょうして製造する揚げ物食品である。衣揚げの製造に用いる衣材は、粉末状のまま具材に付着させるタイプ（いわゆる“まぶしタイプ”）と、液体と混合し衣液に調製してから具材に付着させるタイプ（いわゆる“水溶きタイプ”）とに大きく分類される。 Deep-fried food is a deep-fried food that is produced by attaching batter to ingredients and oiling it. The batter used in the production of deep-fried food is a type that adheres to the ingredients in powder form (so-called "glare type") and a type that mixes with liquid to prepare the batter and then attaches it to the ingredients (so-called "water-soluble"). It is roughly classified into type ").
一般に、まぶしタイプの衣材が比較的薄く軽い食感の衣を形成するのに対して、水溶きタイプの衣材は、比較的厚く歯応えのある食感の衣を形成する。また水溶きタイプの衣材を用いて製造した衣揚げでは、衣に包まれた具材が蒸されたようなしっとりとした風味を有しており、この具材の風味は厚く歯応えのある食感の衣とよくマッチする。一方で、水溶きタイプの衣材を用いて製造した衣揚げは、衣が硬く噛み砕きにくいか、又は重たい食感になりやすい。 In general, the glare-type batter forms a batter with a relatively thin and light texture, whereas the water-soluble type batter forms a batter with a relatively thick and chewy texture. In addition, deep-fried batter manufactured using water-soluble type batter has a moist flavor as if the ingredients wrapped in the batter were steamed, and the flavor of this ingredient is thick and chewy. It matches well with the clothes. On the other hand, fried batter produced using a water-soluble type batter tends to have a hard batter that is hard to chew or has a heavy texture.
水溶きタイプの衣揚げ用衣材について、種々の改良技術が提案されている。特許文献１には、未化工の地下系でん粉を含まず、エーテル化架橋馬鈴薯でん粉と、リン酸架橋でん粉とを含有する、凸凹のある外観とサクサクした食感を有するから揚げを製造することができる、水溶きタイプのから揚げミックスが記載されている。特許文献２には、小麦粉、酸化澱粉、リン酸架橋澱粉及び重曹を特定量で含有する、外観と食感が良好でかつ経時的な品質の低下が少ないから揚げを製造することができる、水溶きタイプのから揚げ用ミックスが記載されている。特許文献３には、小麦粉と、酸化澱粉と、膨潤抑制澱粉とを特定の比率で含む、サク味に優れ、歯切れがよく、油っぽさが少ない衣を形成することができる揚げ物用の衣材が記載されている。特許文献４には、酸化澱粉及び酸処理澱粉から選択される１種以上と、リン酸架橋タピオカ澱粉及びリン酸架橋馬鈴薯澱粉から選択される１種以上と、乳化剤とを特定量で含有する、時間が経っても外観と食感のよい竜田揚げを製造することができる、水溶きタイプの竜田揚げ用ミックスが記載されている。 Various improved techniques have been proposed for water-soluble type batter for deep-fried food. Patent Document 1 describes that fried chicken is produced because it does not contain unchemical underground starch and contains etherified crosslinked potato starch and phosphate crosslinked starch, and has an uneven appearance and a crispy texture. A water-soluble type fried chicken mix that can be made is described. Patent Document 2 contains wheat flour, oxidized starch, phosphoric acid cross-linked starch and baking soda in a specific amount, has a good appearance and texture, and has little deterioration in quality over time, so that fried chicken can be produced. A type of fried chicken mix is listed. Patent Document 3 describes a batter for deep-fried foods, which contains wheat flour, oxidized starch, and swelling-suppressing starch in a specific ratio, and can form a batter having an excellent crispy taste, crispness, and less oiliness. The material is listed. Patent Document 4 contains one or more selected from oxidized starch and acid-treated starch, one or more selected from phosphoric acid-crosslinked tapioca starch and phosphoric acid-crosslinked potato starch, and an emulsifier in a specific amount. A water-soluble type starch fried starch mix that can produce starch fried starch with a good appearance and texture over time is described.
従来の水溶きタイプの衣材は、厚く歯応えのある食感の衣を形成することができる一方で、衣が硬すぎる又は重い食感となったり、口溶けが悪くなったりするなど、その品質は充分ではなかった。具材に付着させた衣液を油ちょう中に程よく散らすことができれば歯脆く口溶けの良い衣を形成することができるが、そのような作業には熟練を要する。 While the conventional water-soluble type batter can form a batter with a thick and chewy texture, the quality of the batter is sufficient, such as the batter becoming too hard or heavy, or the batter becoming poorly melted in the mouth. It wasn't. If the batter liquid adhering to the ingredients can be sprinkled moderately in the oil pan, it is possible to form a batter that is brittle and melts in the mouth, but such work requires skill.
本発明は、硬さと歯応えのある食感を有しながらも、軽く砕ける歯脆さも有し、かつ口溶けの良い衣を有する衣揚げを簡便に製造することができる、水溶きタイプの衣揚げ用ミックスを提供する。 INDUSTRIAL APPLICABILITY The present invention is a water-soluble type deep-fried batter mix that can easily produce a deep-fried batter having a hardness and a crunchy texture, a brittle tooth that is lightly crushed, and a batter that melts in the mouth. I will provide a.
本発明者は、小麦粉と、酸化澱粉及び酸処理澱粉から選択される１種以上と、小麦澱粉及びソルガム粉から選択される１種以上とを特定の量で組み合わせて用いることで、硬さと歯応えのある食感を有しながらも、軽く砕ける歯脆さがあり、かつ口溶けの良い衣を有する衣揚げを簡便な操作で製造することができることを見出した。 The present inventor uses a combination of wheat flour, one or more selected from oxidized starch and acid-treated starch, and one or more selected from wheat starch and sorghum flour in a specific amount to obtain hardness and texture. It has been found that it is possible to produce batter with a simple operation, which has a chewy texture, has a brittle tooth that is lightly crushed, and has a batter that melts in the mouth.
したがって、本発明は、小麦粉１５～３０質量％と、酸化澱粉及び酸処理澱粉から選択される１種以上１０～４０質量％と、小麦澱粉及びソルガム粉から選択される１種以上１０～４０質量％とを含有する、水溶きタイプの衣揚げ用ミックスを提供する。 Therefore, in the present invention, 15 to 30% by mass of wheat flour, 10 to 40% by mass of one or more selected from oxidized starch and acid-treated starch, and 10 to 40% by mass of one or more selected from wheat starch and sorghum flour. To provide a water-soluble type battering mix containing%.
本発明の水溶きタイプの衣揚げ用ミックスは、硬さと歯応えのある食感と、軽く砕ける歯脆さとを併せ持ち、かつ口溶けが良いという独特な食感の衣を有する衣揚げを製造することができる。また本発明の水溶きタイプの衣揚げ用ミックスは、これを液体に溶いて具材に付着させ、次いで油ちょうするという簡便な操作で、油ちょう中に衣液を散らすような熟練の技を必要とせずに、上述した良好な食感の衣揚げを製造することを可能にする。 The water-soluble type fried food mix of the present invention can produce fried food having a unique texture that has both hardness and crunchy texture and lightly crushed tooth brittleness and has a good melting in the mouth. .. Further, the water-soluble type frying mix of the present invention requires a skillful technique such as sprinkling the batter in the oil pan by a simple operation of dissolving it in a liquid, adhering it to the ingredients, and then oiling it. It makes it possible to produce the above-mentioned fried batter with a good texture.
本発明の水溶きタイプの衣揚げ用ミックスは、小麦粉と、酸化澱粉及び酸処理澱粉から選択される１種以上と、小麦澱粉及びソルガム粉から選択される１種以上とを、それぞれ所定の量で含有する。 The water-soluble type battering mix of the present invention contains wheat flour, one or more selected from oxidized starch and acid-treated starch, and one or more selected from wheat starch and sorghum flour, respectively, in predetermined amounts. contains.
本明細書において、「水溶きタイプの衣揚げ用ミックス」とは、水などの液体と混合して衣揚げ用の液状又はペースト状のバッター（衣液）を調製するためのミックスをいう。該衣液を具材に付着させ、油ちょうすることで衣揚げが製造される。よって、より詳細には「水溶きタイプの衣揚げ用ミックス」とは、ミックスを水などの液体と混合して液状又はペースト状のバッター（衣液）を調製した後、該衣液を具材に付着させて油ちょうすることによる衣揚げの製造において用いられるミックスをいう。本発明の水溶きタイプの衣揚げ用ミックス（以下、「本発明のミックス」ともいう）は、水溶きタイプの衣材として用いること、すなわち衣液に調製してから具材に付着させることで、硬さと歯応えがありながらも歯脆いという独特の食感の衣を形成することができる。本発明のミックスをまぶしタイプの衣材として用いた場合、上記のような独特の食感の衣は得られない。 As used herein, the term "water-soluble type batter mix" refers to a mix for preparing a liquid or paste-like batter (batter) for frying by mixing it with a liquid such as water. Fried batter is produced by adhering the batter to the ingredients and oiling them. Therefore, more specifically, the "water-soluble type frying mix" means that a liquid or paste-like batter (coating liquid) is prepared by mixing the mix with a liquid such as water, and then the coating liquid is used as an ingredient. A mix used in the production of deep-fried batter by adhering and oiling. The water-soluble type frying mix of the present invention (hereinafter, also referred to as “mix of the present invention”) is hardened by being used as a water-soluble type batter material, that is, by preparing it in a batter solution and then adhering it to the ingredients. It is possible to form a batter with a unique texture that is chewy but brittle. When the mix of the present invention is used as a batter-type batter, a batter having a unique texture as described above cannot be obtained.
本発明のミックスを用いて製造される「衣揚げ」は、本発明のミックスから調製された衣液を具材に付着させた後油ちょうすることで製造される揚げ物をいう。このような揚げ物としては、から揚げ、天ぷら、フリッターなどが挙げられる。また、具材に本発明のミックスから調製された衣液を付着させた後、さらにブレッダー（パン粉等）をまぶして油ちょうすることで製造される揚げ物も、ブレッダー層の下に上記のような独特の食感の衣が形成される限りにおいて、本発明のミックスを用いて製造される「衣揚げ」に含まれる。そのような揚げ物の例としては、トンカツ、コロッケなどのパン粉付きフライが挙げられる。 "Deep-fried food" produced using the mix of the present invention refers to a deep-fried food produced by adhering the batter liquid prepared from the mix of the present invention to the ingredients and then oiling it. Examples of such fried foods include fried chicken, tempura, fritters and the like. In addition, the fried food produced by attaching the batter prepared from the mix of the present invention to the ingredients and then sprinkling it with a batter (bread crumbs, etc.) and oiling it is also as described above under the batter layer. As long as a batter with a unique texture is formed, it is included in the "fried batter" produced using the mix of the present invention. Examples of such fried foods include fried pork cutlets, croquettes and the like with bread crumbs.
本発明で用いる酸化澱粉は、澱粉を次亜塩素酸ナトリウム、過酸化水素などの酸化剤で酸化処理した加工澱粉である。また、本発明で用いる酸処理澱粉は、澱粉を酢酸、オクテニルコハク酸などの酸で処理（エステル化）した加工澱粉である。酸処理澱粉の例としては、酢酸澱粉、オクテニルコハク酸澱粉などが挙げられる。本発明で用いる酸化澱粉又は酸処理澱粉は、酸化処理と酸処理の両方を行った澱粉であってもよく、そのような例としては、アセチル化酸化澱粉が挙げられる。該酸化澱粉及び酸処理澱粉の原料となる澱粉としては、その種類に制限はなく、例えば、通常使用される未加工澱粉、例えば、馬鈴薯澱粉、タピオカ澱粉、サツマイモ澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉などが挙げられ、このうち馬鈴薯澱粉及びタピオカ澱粉が好ましい。該酸化澱粉及び酸処理澱粉は、市販品を利用してもよい。 The oxidized starch used in the present invention is a processed starch obtained by oxidizing the starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide. The acid-treated starch used in the present invention is a modified starch obtained by treating (esterifying) the starch with an acid such as acetic acid or octenyl succinic acid. Examples of the acid-treated starch include acetic acid starch, octenyl succinic acid starch and the like. The oxidized starch or acid-treated starch used in the present invention may be starch that has been subjected to both oxidation treatment and acid treatment, and examples thereof include acetylated oxidized starch. The type of starch used as a raw material for the oxidized starch and the acid-treated starch is not limited, and for example, commonly used unprocessed starch such as horse bell starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, and wheat starch. , Rice starch and the like, of which horse bell starch and tapioca starch are preferable. Commercially available products may be used as the oxidized starch and the acid-treated starch.
本発明のミックスにおいて、酸化澱粉と酸処理澱粉は、いずれか一方、又は両方を組み合わせて用いることができる。このうち、酸化澱粉が好ましい。本発明のミックスにおける、該酸化澱粉及び酸処理澱粉の合計含有量は、ミックス全質量中１０～４０質量％、好ましくは１５～３５質量％である。含有量が１０質量％未満であると、得られた衣揚げの衣が歯応えに欠け、また口溶けが向上しないことがあり、一方、含有量が４０質量％を超えると、衣が硬くなり過ぎ歯脆さに欠け、また口溶けが低下する傾向がある。また、酸化澱粉又は酸処理澱粉を上記の含有量で使用することで、衣に凸凹のある見栄えよい外観の衣揚げを製造することができる。 In the mix of the present invention, either one or a combination of the oxidized starch and the acid-treated starch can be used. Of these, oxidized starch is preferable. The total content of the oxidized starch and the acid-treated starch in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, based on the total mass of the mix. If the content is less than 10% by mass, the obtained fried batter may be uncomfortable and the melting in the mouth may not be improved, while if the content exceeds 40% by mass, the batter becomes too hard and the teeth become too hard. It lacks brittleness and tends to reduce melting in the mouth. Further, by using the oxidized starch or the acid-treated starch at the above-mentioned content, it is possible to produce a fried batter having an uneven appearance on the batter.
該酸化澱粉と酸処理澱粉は、ＲＶＡ最高粘度が１０００ｍＰａ・ｓ以下のものであると、衣の硬さ及び歯応えと歯脆さとを両立しやすいため好ましい。より好ましくは、該酸化澱粉と酸処理澱粉のＲＶＡ最高粘度は９５０ｍＰａ・ｓ以下であり、さらに好ましくは９００ｍＰａ・ｓ以下である。ＲＶＡ最高粘度とは、迅速粘度測定装置（ラピッドビスコアナライザー；ＲＶＡ）で測定された澱粉の粘度曲線における最高粘度であり、澱粉の特性の指標として知られている。ＲＶＡでは、澱粉懸濁液の温度変化に伴う粘度が測定される。例えば、澱粉を水に懸濁させ、得られた懸濁液を撹拌しながら徐々に昇温、次いで降温しつつ、その粘度を測定する。一般に、澱粉のＲＶＡ測定では、懸濁液は、昇温開始当初は粘度に大きな変化は見られないが、ある温度から澱粉粒が膨潤するため粘度は急激に上昇して最大（ＲＶＡ最高粘度）に達し、その後、澱粉粒が崩壊して粘度が低下する。さらに懸濁液を降温させると、澱粉が再結晶化するため粘度が再び上昇し、最終的に安定状態に達する。 It is preferable that the oxidized starch and the acid-treated starch have a maximum RVA viscosity of 1000 mPa · s or less because it is easy to achieve both the hardness and texture of the garment and the brittleness of the teeth. More preferably, the maximum RVA viscosity of the oxidized starch and the acid-treated starch is 950 mPa · s or less, and further preferably 900 mPa · s or less. The RVA maximum viscosity is the maximum viscosity in the viscosity curve of starch measured by a rapid viscosity measuring device (rapid viscometer; RVA), and is known as an index of starch characteristics. In RVA, the viscosity of the starch suspension with temperature change is measured. For example, the starch is suspended in water, and the obtained suspension is gradually heated while stirring and then lowered to measure its viscosity. Generally, in the RVA measurement of starch, the viscosity of the suspension does not change significantly at the beginning of the temperature rise, but the viscosity rapidly increases due to the swelling of the starch granules from a certain temperature (RVA maximum viscosity). After that, the starch granules collapse and the viscosity decreases. When the suspension is further cooled, the starch recrystallizes and the viscosity increases again, eventually reaching a stable state.
ＲＶＡ最高粘度は、ラピッドビスコアナライザー（例えば、ニューポート サイエンティフィク社、ペルテン社、フォス・ジャパン株式会社等より購入可能）を用いて以下の手順で測定することができる：ラピッドビスコアナライザーに付属のアルミ缶（測定対象物の収容容器）に供試澱粉（水分１４％換算）２ｇ及び蒸留水２５ｍＬを加えた後、パドル（撹拌子）を入れ、該アルミ缶をラピッドビスコアナライザーのタワーにセットする。該パドルを回転数１６０ｒｐｍ／ｍｉｎで回転させながら該アルミ缶を加熱してその内容物（供試澱粉懸濁液）の温度を上昇させつつ該内容物の粘度を測定する。供試澱粉懸濁液の加熱条件は、はじめに供試澱粉懸濁液を５０℃で１分間保持した後、７分３０秒をかけて９５℃まで上昇させ、同温度で５分間保持し、次いで７分３０秒をかけて５０℃まで冷却した後、同温度で２分間保持する条件とする。この加熱処理中の供試澱粉懸濁液の粘度測定値のピーク値を、供試澱粉のＲＶＡ最高粘度とする。 The maximum RVA viscosity can be measured using a Rapid Viscoanalyzer (for example, available from Newport Scientific, Perten, Foss Japan, Inc., etc.) by the following procedure: Included with the Rapid Viscoanalyzer. After adding 2 g of test starch (14% moisture equivalent) and 25 mL of distilled water to an aluminum can (container for the object to be measured), put a paddle (stirring device) and set the aluminum can in the tower of the rapid viscoanalyzer. .. The aluminum can is heated while rotating the paddle at a rotation speed of 160 rpm / min to raise the temperature of the content (test starch suspension), and the viscosity of the content is measured. The heating conditions for the test starch suspension were to first hold the test starch suspension at 50 ° C for 1 minute, then raise it to 95 ° C over 7 minutes and 30 seconds, hold it at the same temperature for 5 minutes, and then hold it. After cooling to 50 ° C. over 7 minutes and 30 seconds, the condition is to keep the temperature at the same temperature for 2 minutes. The peak value of the viscosity measurement value of the test starch suspension during the heat treatment is taken as the RVA maximum viscosity of the test starch.
本発明で用いる小麦澱粉は、小麦種子から精製された未加工澱粉である。例えば、小麦種子からマーチン法等の公知の方法により取り出した澱粉が未加工で用いられる。なお一般的に、小麦粉中に含まれる澱粉は、蛋白質等の他の成分と複合体を形成しているため、精製された小麦澱粉とは性質が異なっている。本発明で用いる小麦澱粉の原料小麦の種類は、特に限定されず、例えば普通小麦、デュラム小麦などが挙げられる。 The wheat starch used in the present invention is modified starch purified from wheat seeds. For example, starch extracted from wheat seeds by a known method such as the Martin method is used unprocessed. In general, starch contained in wheat flour has different properties from purified wheat starch because it forms a complex with other components such as protein. The type of wheat as a raw material for wheat starch used in the present invention is not particularly limited, and examples thereof include ordinary wheat and durum wheat.
本発明で用いるソルガム粉は、イネ科植物タカキビの種子の粉砕物である。一般的に、ソルガムは、タンニン含量によって、ソルガム、タンニンソルガム、ホワイトソルガム、ミックスソルガムの４種類に分類される。このうち、タンニン含量が最も少ないホワイトソルガムを原料とするソルガム粉が、色調が良好で苦味が少ないため好ましい。 The sorghum flour used in the present invention is a crushed product of the seeds of the gramineous plant Takakibi. Generally, sorghum is classified into four types, sorghum, tannin sorghum, white sorghum, and mixed sorghum, according to the tannin content. Of these, sorghum flour made from white sorghum, which has the lowest tannin content, is preferable because it has a good color tone and less bitterness.
本発明において、該小麦澱粉とソルガム粉は、いずれか一方、又は両方を組み合わせて用いることができる。本発明のミックスにおける該小麦澱粉とソルガム粉の合計含有量は、ミックス全質量中１０～４０質量％、好ましくは１５～３５質量％である。含有量が１０質量％未満であると、得られた衣揚げの衣が硬くなり過ぎ歯脆さに欠け、また口溶けが向上しない傾向があり、一方、含有量が４０質量％を超えると、衣が薄くなり過ぎて歯応えの足りない食感になり、また口溶けが低下する傾向がある。 In the present invention, either one or a combination of the wheat starch and the sorghum flour can be used. The total content of the wheat starch and sorghum flour in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, based on the total mass of the mix. When the content is less than 10% by mass, the obtained fried batter becomes too hard and lacks tooth brittleness, and the melting in the mouth tends not to be improved. On the other hand, when the content exceeds 40% by mass, the batter tends to be too hard. It becomes too thin and has a crunchy texture, and it tends to reduce melting in the mouth.
本発明のミックスは、上記酸化澱粉、酸処理澱粉、小麦澱粉及びソルガム粉に加えて、小麦粉を含有する。小麦粉を用いることで、衣液が具材に付着しやすくなり、かつ食感の良い衣が得られる。小麦粉の例としては、強力粉、準強力粉、中力粉、薄力粉、デュラム粉などが挙げられ、これらをいずれか単独で、又は２種以上組み合わせて使用することができる。このうち、薄力粉が好ましい。 The mix of the present invention contains wheat flour in addition to the oxidized starch, acid-treated starch, wheat starch and sorghum flour. By using wheat flour, the batter easily adheres to the ingredients, and a batter with a good texture can be obtained. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour and the like, and any one of these can be used alone or in combination of two or more. Of these, cake flour is preferable.
本発明のミックスにおける小麦粉の含有量は、ミックス全質量中１５～３０質量％、好ましくは１８～２７質量％である。含有量が１５質量％未満であると、得られた衣揚げの衣が硬く歯脆さに欠ける傾向があり、一方、含有量が３０質量％を超えると、衣が厚くなり過ぎてやはり硬い食感になる傾向がある。また、該ミックスにおける小麦粉の量が多すぎても少な過ぎても、衣の口溶けが低下する。 The content of wheat flour in the mix of the present invention is 15 to 30% by mass, preferably 18 to 27% by mass, based on the total mass of the mix. When the content is less than 15% by mass, the obtained fried batter tends to be hard and lacks tooth brittleness, while when the content exceeds 30% by mass, the batter becomes too thick and is also a hard food. It tends to be a feeling. Also, if the amount of flour in the mix is too high or too low, the batter will melt in the mouth.
本発明のミックスは、さらに膨張剤を含有していてもよい。本発明のミックスに膨張剤を含有させることで、得られた衣揚げの衣の口溶けをさらに高めることができる。膨張剤としては、重曹、又はベーキングパウダー、イスパタ等の重曹を含む公知の膨張剤を使用することができる。本発明のミックスにおける膨張剤の含有量は、ミックス全質量中０．１～３質量％、好ましくは０．５～２質量％である。なお、本明細書における膨張剤の含有量とは、重曹換算での量をいう。膨張剤の含有量が重曹換算で３質量％を超えると、衣の食感が硬く感じられることがある。 The mix of the present invention may further contain a leavening agent. By including a leavening agent in the mix of the present invention, the melting of the obtained fried batter in the mouth can be further enhanced. As the leavening agent, a known leavening agent containing baking soda or baking soda such as baking powder and ispata can be used. The content of the leavening agent in the mix of the present invention is 0.1 to 3% by mass, preferably 0.5 to 2% by mass, based on the total mass of the mix. The content of the leavening agent in the present specification means the amount in terms of baking soda. If the content of the leavening agent exceeds 3% by mass in terms of baking soda, the texture of the clothes may be felt hard.
本発明のミックスには、上記成分以外に、必要に応じてその他の成分、例えば、小麦粉及びソルガム粉以外の穀粉；酸化澱粉、酸処理澱粉、小麦澱粉以外の澱粉；全卵粉、卵白粉等の卵粉；増粘剤；食塩、粉末醤油、発酵調味料、糖類、粉末味噌、アミノ酸等の調味料；香辛料；香料；ビタミン等の栄養成分；着色料；粉末油脂；乳化剤などから選択される１種又は２種以上、をさらに含有していてもよい。本発明の衣揚げ用ミックスに使用する当該その他の成分の種類やその含有量は、所望する衣揚げの特性に応じて適宜調整することができる。例えば、衣揚げの風味（例えば中華風、和風、洋風等）に応じて、適切な調味料や香辛料等を配合することができる。本発明の衣揚げ用ミックスにおける当該その他の成分の含有量は、ミックス全質量中、好ましくは３０質量％以下、より好ましくは５～３０質量％、さらに好ましくは５～２０質量％である。言い換えると、ミックス全質量中における酸化澱粉、酸処理澱粉、小麦澱粉、ソルガム粉及び小麦粉の合計量は、好ましくは７０質量％以上、より好ましくは７０～９５質量％、さらに好ましくは８０～９５質量％である。 In addition to the above components, the mix of the present invention includes other components as required, such as flour other than wheat flour and sorghum flour; oxidized starch, acid-treated starch, starch other than wheat starch; whole egg flour, egg white flour, etc. Egg flour; thickener; salt, powdered soy sauce, fermented seasoning, sugar, powdered miso, seasonings such as amino acids; spices; fragrances; nutritional components such as vitamins; coloring agents; powdered fats and oils; emulsifiers, etc. It may further contain one kind or two or more kinds. The type and content of the other ingredients used in the fried food mix of the present invention can be appropriately adjusted according to the desired fried food characteristics. For example, an appropriate seasoning, spice, or the like can be blended according to the flavor of deep-fried batter (for example, Chinese style, Japanese style, Western style, etc.). The content of the other components in the frying mix of the present invention is preferably 30% by mass or less, more preferably 5 to 30% by mass, still more preferably 5 to 20% by mass, based on the total mass of the mix. In other words, the total amount of oxidized starch, acid-treated starch, wheat starch, sorghum flour and wheat flour in the total mass of the mix is preferably 70% by mass or more, more preferably 70 to 95% by mass, still more preferably 80 to 95% by mass. %.
本発明のミックスを用いて製造される衣揚げの具材は、鶏、豚、牛、羊、ヤギなどの肉類、魚介類、野菜類など、特に限定されないが、肉類や魚介類が好適である。 The battering ingredients produced using the mix of the present invention are not particularly limited, such as chicken, pork, beef, sheep, goat and other meats, fish and shellfish, and vegetables, but meat and fish and shellfish are preferable. ..
本発明のミックスを用いて衣揚げを製造する場合、本発明のミックスを予め水などの液体と混合して、液状又はペースト状のバッター（衣液）を調製する。この衣液を具材に付着させて油ちょうすることで、衣揚げを製造することができる。本発明のミックスから衣液を調製する際に使用される液体としては、水、及び水以外の他の液体（例えば、牛乳、出し汁、煮汁、サラダ油など）が挙げられ、これらの液体はいずれか単独で又は２種以上を混合して用いることができる。衣液を調製する際に使用される該液体の量は、具材の種類などに応じて調節すればよいが、一般的には、ミックス１００質量部と７０～２００質量部の該液体とを混合する。好ましくは、該ミックスと該液体とを攪拌混合し、均一な衣液を調製する。 When fried food is produced using the mix of the present invention, the mix of the present invention is mixed with a liquid such as water in advance to prepare a liquid or paste-like batter (clothing liquid). Deep-fried batter can be produced by adhering this batter to the ingredients and oiling it. Liquids used in preparing clothing liquids from the mix of the present invention include water and liquids other than water (eg, milk, soup stock, broth, salad oil, etc.), whichever is the liquid. It can be used alone or in combination of two or more. The amount of the liquid used when preparing the batter liquid may be adjusted according to the type of ingredients and the like, but in general, 100 parts by mass of the mix and 70 to 200 parts by mass of the liquid are mixed. Mix. Preferably, the mix and the liquid are stirred and mixed to prepare a uniform coating liquid.
上記手順で本発明のミックスを含有する衣液を調製した後、適当な大きさの具材を該衣液中に浸すか、又は該具材に該衣液を噴霧、塗布、注下もしくは滴下して、具材の表面に該衣液を付着させる。次いで、該衣液の付着した具材を、常法に従い（例えば１６０～１８０℃で２～８分程度）油ちょうすることにより、衣揚げを製造することができる。 After preparing the batter containing the mix of the present invention by the above procedure, the batter of an appropriate size is dipped in the batter, or the batter is sprayed, applied, poured or dropped on the batter. Then, the coating liquid is adhered to the surface of the ingredient. Next, the batter-fried food can be produced by oiling the ingredients to which the batter has adhered according to a conventional method (for example, at 160 to 180 ° C. for about 2 to 8 minutes).
以下、実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
（試験例１）
表１～４に示す原料を均一になるよう混合して、製造例１～１７及び比較例１～１１のミックスをそれぞれ調製した。各ミックス１００ｇと水１００ｃｃをよく混合して衣液を調製した。各衣液に、調味液に３０分間浸して下味をつけた鶏もも肉２５ｇ／個を２０個ずつ入れてよく絡めた。衣液の付着した鶏もも肉を１７０℃に熱したサラダ油で４分間油ちょうして、鶏肉のから揚げを製造した。粗熱を取ったから揚げを、１０名の訓練されたパネラーに喫食させ、衣の食感を下記評価基準で評価し、１０名の評価の平均値を求めた。評価結果を表１～４に示す。
(Test Example 1)
The raw materials shown in Tables 1 to 4 were mixed so as to be uniform to prepare a mix of Production Examples 1 to 17 and Comparative Examples 1 to 11, respectively. A batter was prepared by mixing 100 g of each mix and 100 cc of water well. In each batter, 25 g / piece of chicken thigh meat, which had been soaked in a seasoning liquid for 30 minutes and seasoned, was added and entwined well. Chicken thighs with batter were fried in salad oil heated to 170 ° C for 4 minutes to produce fried chicken. Since the heat was removed, the fried food was eaten by 10 trained panelists, and the texture of the batter was evaluated according to the following evaluation criteria, and the average value of the evaluations of the 10 people was calculated. The evaluation results are shown in Tables 1 to 4.
＜評価基準＞
（歯応え／歯脆さ）
５：衣に硬さが感じられるが、軽い咀嚼で極めて崩壊しやすく、極めて良好
４：衣に硬さが感じられるが、咀嚼で崩壊しやすく、良好
３：衣の硬さがやや強いか又はやや弱いが、咀嚼で崩壊しやすく、やや良好
２：衣の硬さが強く咀嚼でやや崩壊しにくいか、又は、衣の硬さが弱く歯応えがやや足りず、やや不良
１：衣の硬さが強く咀嚼で崩壊しにくいか、又は、衣の硬さが弱く歯応えが足りず、不良
（口溶け）
５：衣が極めて速やかに細かく分散して溶けていき、極めて良好
４：衣が速やかに細かく分散して溶けていき、良好
３：衣が分散するのにやや時間がかかり、やや良好
２：衣が分散するのに時間がかかり、やや不良
１：衣が分散するのに非常に時間がかかり、極めて不良
<Evaluation criteria>
(Crunchiness / Tooth brittleness)
5: The garment feels hardness, but it is very easy to disintegrate with light chewing, and it is very good. 4: The garment feels hardness, but it easily disintegrates with chewing, and it is good. 3: The hardness of the garment is slightly strong or Slightly weak, but easily disintegrated by chewing, slightly good 2: The hardness of the garment is strong and it is difficult to disintegrate by chewing, or the hardness of the garment is weak and the texture is slightly insufficient, and it is slightly poor 1: The hardness of the garment Is strong and does not easily collapse by chewing, or the hardness of the clothes is weak and the texture is not enough, and it is defective (melting in the mouth).
5: The batter disperses and melts very quickly and is very good 4: The batter quickly disperses and melts and is good 3: It takes a little time for the batter to disperse and it is a little good 2: The batter It takes time to disperse, and it is a little bad 1: It takes a very long time to disperse the batter, and it is extremely bad.
（試験例２）
タピオカ澱粉に程度の異なる酸化処理を施し、ＲＶＡ最高粘度の異なる酸化澱粉を調製した。得られた酸化タピオカ澱粉を用いた以外は製造例１と同様にミックスを調製した。次いで、試験例１と同様の手順で該ミックスから衣液を調製し、該衣液を用いて鶏肉のから揚げを製造して評価した。調製したミックスの組成、澱粉のＲＶＡ最高粘度、及び評価結果を表５に示す。表５には製造例１の結果を再掲する。
(Test Example 2)
Tapioca starch was subjected to different degrees of oxidation treatment to prepare oxidized starch having different RVA maximum viscosities. A mix was prepared in the same manner as in Production Example 1 except that the obtained oxidized tapioca starch was used. Next, a batter was prepared from the mix in the same procedure as in Test Example 1, and fried chicken was produced and evaluated using the batter. Table 5 shows the composition of the prepared mix, the maximum RVA viscosity of starch, and the evaluation results. Table 5 shows the results of Production Example 1 again.
（試験例３）
表６のとおり膨張剤を添加した以外は、製造例１と同様にミックスを製造した。次いで、試験例１と同様の手順で該ミックスから衣液を調製し、該衣液を用いて鶏肉のから揚げを製造して評価した。評価結果を、製造例１の結果とともに表６に示す。
(Test Example 3)
A mix was produced in the same manner as in Production Example 1 except that a leavening agent was added as shown in Table 6. Next, a batter was prepared from the mix in the same procedure as in Test Example 1, and fried chicken was produced and evaluated using the batter. The evaluation results are shown in Table 6 together with the results of Production Example 1.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020212389A JP2022098794A (en) | 2020-12-22 | 2020-12-22 | Water-dissoluble mix for batter-frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020212389A JP2022098794A (en) | 2020-12-22 | 2020-12-22 | Water-dissoluble mix for batter-frying |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2022098794A true JP2022098794A (en) | 2022-07-04 |
Family
ID=82262045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020212389A Pending JP2022098794A (en) | 2020-12-22 | 2020-12-22 | Water-dissoluble mix for batter-frying |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2022098794A (en) |
-
2020
- 2020-12-22 JP JP2020212389A patent/JP2022098794A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6568677B2 (en) | Water-soluble mix for frying | |
| TW202029887A (en) | Composition for batter | |
| WO2017135353A1 (en) | Modified wheat flour for fried food coating | |
| JP7051722B2 (en) | Water-soluble type tatsutaage mix | |
| JPH09206016A (en) | Coating material or coating solution for fried food and fried foods using the same | |
| JP3368368B2 (en) | Clothing for fried food | |
| JP7161408B2 (en) | Garment mix for fried food | |
| JP4618952B2 (en) | Manufacturing method of fried food | |
| JP2022098794A (en) | Water-dissoluble mix for batter-frying | |
| JP7045874B2 (en) | Batter mix for fried food | |
| JP2021129559A (en) | Cheese-containing composition, and production method of the same | |
| JP5377255B2 (en) | Fried food | |
| CN116744803A (en) | Powdering mixture for fried foods | |
| JP4805875B2 (en) | Method for producing non-fried food | |
| JP3464631B2 (en) | Batter mix for fried food | |
| JPS58190364A (en) | Emulsified batter for baking food | |
| JP7058227B2 (en) | Bread crumbs mix | |
| JP7411309B2 (en) | Mixed flour for corn dogs | |
| JP6979302B2 (en) | Breading liquid for fried batter, its manufacturing method, and fried food manufacturing method | |
| JP7045875B2 (en) | Batter mix for fried food | |
| JPS6335226B2 (en) | ||
| JP2000316509A (en) | Coating matter for frozen fried food | |
| KR20210152409A (en) | Manufacturing method of fried chicken skin, and fried chicken skin manufactured thereby | |
| WO2022230969A1 (en) | Modified starchy powder production method, fried food batter material, and fried food production method | |
| JP2019126314A (en) | Tempura batter mix |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20231127 |