JP2754023B2 - Fried food batter mix - Google Patents
Fried food batter mixInfo
- Publication number
- JP2754023B2 JP2754023B2 JP63322733A JP32273388A JP2754023B2 JP 2754023 B2 JP2754023 B2 JP 2754023B2 JP 63322733 A JP63322733 A JP 63322733A JP 32273388 A JP32273388 A JP 32273388A JP 2754023 B2 JP2754023 B2 JP 2754023B2
- Authority
- JP
- Japan
- Prior art keywords
- corn
- parts
- flour
- fried
- fried food
- 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.)
- Expired - Fee Related
Links
Landscapes
- Grain Derivatives (AREA)
- Cereal-Derived Products (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はエビフライや天ぷら等の揚げ物用衣ミックス
に関する。Description: TECHNICAL FIELD The present invention relates to a batter mix for fried food such as shrimp fry and tempura.
一般に、揚げ物用衣ミックスは小麦粉を主成分として
構成せられるものであるが、最近の食生活に於ける嗜好
の多様化に伴ない、小麦粉に各種澱粉や小麦粉以外の穀
粉を添加し、さらに必要により、食塩、調味料、香辛料
等を加えたものがあり、例えばから揚げ粉、天ぷら粉、
立田揚げ粉等種々の組成より成る所謂各種揚げ物用衣ミ
ックスとして市場に供せられている。In general, the fried food batter mix is composed mainly of flour, but with the recent diversification of dietary habits, it is necessary to add various starches and flours other than flour to flour. Depending on, there are those added salt, seasonings, spices, etc., for example, fried flour, tempura flour,
It is available on the market as a so-called various fried food batter mix having various compositions such as Tatsuta fried flour.
然しながら、従来の揚げ物用衣ミックスは、衣液とし
た場合に粘度が不安定でパン粉のつきが悪いとか、衣の
揚げ色がくすみ食感が硬いとか、衣の油切れが悪いと
か、更には冷凍保存性に欠ける等の難点があり、未だ充
分満足できるものがなかったのが実状であった。However, the conventional fried food batter mix, when used as a coating liquid, has an unstable viscosity and poor breadcrumbs, a deep fried color of the batter, a hard-to-eat texture, a poor drainage of batter, and more. There were difficulties such as lack of freezing preservation, and there were no satisfactory products.
そこで、本発明者は斯かる実状に鑑み、従来の難点を
解消し、品質的にも優れた揚げ物用衣ミックスを提供す
べく種々研究を重ねた結果、以外にもとうもろこしの角
質部粉体を主成分とし、かつ粗蛋白量が９〜10重量％で
あるとうもろこし粉を添加配合すれば、極めて良い結果
が得られることを見い出し、本発明を完成した。In view of this situation, the present inventor has solved various difficulties in the past, and conducted various studies to provide a fried food batter mix excellent in quality. It has been found that extremely good results can be obtained by adding corn flour as a main component and having a crude protein content of 9 to 10% by weight, thereby completing the present invention.
すなわち、本発明はとうもろこしの角質部粉体を主成
分とし、かつ粗蛋白量が９〜10重量％であるとうもろこ
し粉を含有してなる揚げ物用衣ミックスである。That is, the present invention is a fried food batter mix comprising corn keratin powder as a main component and corn flour having a crude protein content of 9 to 10% by weight.
とうもろこしは尖帽、表皮、角質グルテン質部、角質
澱粉質部、粉状質部（基底澱粉および王冠澱粉を包含す
る）および胚の６つの部分よりなり、角質グルテン質部
と角質澱粉質部を総称して角質部といっている。Corn consists of six parts: a cap, epidermis, keratinous glutinous part, keratinous starchy part, powdery part (including basal starch and crown starch) and embryo, and the keratinous glutinous part and keratinous starchy part are formed. Collectively referred to as the horny part.
通常、とうもろこしを粉砕してその粉砕物を得る方法
は、まず、精選を行なって夾雑物等を除去し、吸水させ
て調質を行ない、次いで脱胚芽機にかけて胚芽を除去
し、ロール機にかけて粉砕したものを80メッシュ程度の
篩にかけて分離する。この篩分けにより主として角質部
からなるコーングリッツと、主として粉状質部からなる
コーンフラワーが得られる。Usually, the method of crushing corn to obtain the crushed product is that first, the corn is carefully selected to remove impurities and the like, water is absorbed, and then the germ is removed. The separated product is sieved through a sieve of about 80 mesh and separated. By this sieving, corn grits mainly consisting of keratinous parts and corn flour mainly consisting of powdery parts are obtained.
本発明に用いるとうもろこしの角質部粉体を主成分と
するとうもろこし粉を得る方法としては、色々あるが、
１つの方法としては、上記の方法で得たコーングリッツ
をピンミル等の衝撃式粉砕機で粉砕すればよい。因に、
角質部は粉状質部に比べて相当に硬いため、ロール機に
よる粉砕は困難である。而して、前記の衝撃式粉砕機で
粉砕したものを60メッシュ程度で篩で篩い、スルーした
ものが本発明に云うとうもろこしの角質部粉体を主成分
とするとうもろこし粉である。There are various methods for obtaining corn powder when the corn exfoliated powder of corn used in the present invention is used as a main component,
As one method, the corn grits obtained by the above method may be pulverized by an impact pulverizer such as a pin mill. By the way,
Since the keratin portion is considerably harder than the powdery portion, pulverization by a roll machine is difficult. The crushed product obtained by the above-mentioned impact crusher is sieved with a sieve of about 60 mesh, and the sieved product is corn flour based on the corn exfoliated powder of the present invention.
このようにして得た本発明に用いるとうもろこし粉は
とうもろこしの角質部を少なくとも50重量％含有してお
り、その粗蛋白量が約９〜10％前後と、粉状質部からな
るコーンフラワーの粗蛋白量約７％に比べてかなり高い
ものとなっている。The corn flour used in the present invention thus obtained contains at least 50% by weight of the corn keratin portion, has a crude protein content of about 9 to 10%, and has a coarse corn flour comprising a powdery portion. It is considerably higher than the protein amount of about 7%.
また、本発明に用いるとうもろこし粉を得るのに好ま
しいとうもろこし原料の品種としては、例えばデント
種、ポップ種、フリント種等のイエローコーンが挙げら
れ、産地としてはアルゼンチン産のものが挙げられる。Examples of corn varieties preferable for obtaining corn flour used in the present invention include yellow corns such as dent, pop, and flint varieties.
本発明上げ物用衣ミックスは、斯かるとうもろこし粉
を１〜100重量％、好ましくは５〜100重量％含有せしめ
て構成されるが、他のミックス成分としては例えば殻
粉、澱粉、食塩、糖類、卵、乳製品、調味料、香辛料、
膨張剤等、通常揚げ衣に用いられるものが挙げられ、こ
れらを目的に応じて適宜添加すればよい。The batter mix of the present invention contains 1 to 100% by weight, preferably 5 to 100% by weight of the corn flour, and other mix components include, for example, husk flour, starch, salt, sugar and the like. , Eggs, dairy products, seasonings, spices,
There may be mentioned those commonly used for fried garments, such as swelling agents, which may be added as appropriate according to the purpose.
本発明の揚げ物用衣ミックスを用いて得た衣液の粘度
は安定性に優れ、パン粉の付着も均一で、衣の揚げ色が
良好で、ソフトな食感のものが得られ、衣の油切れもよ
く、冷凍保存性にも優れている。特に、天ぷらに使用し
た場合には、揚げ衣の食感がソフトで歯ざわりが好まし
く、また好ましい黄金色の揚げ色を呈する。また、エビ
フライ等のフライ製品に使用した場合には、揚げ色が均
一良好で、油切れもよく、パン粉の脱落も認められず、
ソフトな食感のものが得られ、しかも冷凍保存しても品
質劣化は認められない。The viscosity of the batter obtained using the fried food batter mix of the present invention is excellent in stability, the breadcrumbs are uniformly attached, the batter is deep-fried, and a soft texture is obtained. It cuts well and has excellent frozen storage properties. In particular, when used for tempura, the texture of the fried garment is soft, the texture is preferable, and a preferable golden fried color is exhibited. Also, when used for frying products such as shrimp fries, the frying color is uniform and good, the oil drains well, and no falling off of the bread crumbs is observed.
Soft texture can be obtained, and no quality deterioration is observed even when frozen and stored.
以下、実施例及び試験例を挙げて本発明を更に説明す
る。Hereinafter, the present invention will be further described with reference to Examples and Test Examples.
実施例１ 小麦粉 95部 角質部を主成分とするとうもろこし粉 ５部 水 150部 上記配合を混合して得た衣液を用い、むきエビの天ぷ
らを製造した。得られたエビの天ぷらは揚げ色が均一で
好ましい黄金色を呈し、揚げ衣は食感がソフトで、しか
も歯ざわりが良いものであった。Example 1 95 parts of flour 5 parts of corn containing keratin as a main component 5 parts of water 150 parts Peeled shrimp tempura was manufactured using the batter obtained by mixing the above ingredients. The obtained shrimp tempura had a uniform and deep-fried golden color, and the fried garment had a soft texture and a good texture.
同品を−20℃以下で凍結させ、10日後に取り出し加熱
解凍したところ、品質劣化は認められず、極めて良好で
あった。The product was frozen at -20 ° C or less, taken out after 10 days, and heated and thawed.
実施例２ 角質部を主成分とするとうもろこし粉 100部 水 180部 上記配合を混合して得た衣液を用い、パン粉付けし
て、むきエビのフライを製造した。得られたエビフライ
は揚げ色が均一で油切れが良く、パン粉の脱落も認めら
れず、食感はソフトであった。Example 2 Corn flour containing keratin as a main component 100 parts Water 180 parts Using a batter obtained by mixing the above ingredients, breading was carried out to produce peeled fried shrimp. The resulting shrimp fried had a uniform deep-fried color, had good oiliness, did not show off any bread crumbs, and had a soft texture.
同品を−20℃以下で凍結させ、10日後に取り出し加熱
解凍したところ、品質劣化は認められず、極めて良好で
あった。The product was frozen at -20 ° C or less, taken out after 10 days, and heated and thawed.
試験例１ 比較例１ 比較例２ 小麦粉 100部 95部 コーンフラワー ０部 ５部 水 150部 150部 上記配合を混合して得た衣液を用いた以外は実施例１
と同様にして天ぷら（比較例１および２）を得た。Test Example 1 Comparative Example 1 Comparative Example 2 100 parts of flour 95 parts 0 parts of cornflower 5 parts 150 parts of water 150 parts 150 parts Example 1 except that the coating liquid obtained by mixing the above-mentioned composition was used.
And tempura (Comparative Examples 1 and 2).
このものと実施例１で得た天ぷらとをパネラー20名に
より嗜好テストを行なった結果は第１表の通りであっ
た。Table 1 shows the results of a taste test of this and the tempura obtained in Example 1 by 20 panelists.
試験例２ 比較例３ 比較例４ 小麦粉 100部 ０部 コーンフラワー ０部 100部 水 130部 120部 上記配合を混合して得た衣液を用いた以外は実施例２
と同様にしてエビフライ（比較例３および４）を得た。 Test Example 2 Comparative Example 3 Comparative Example 4 100 parts of flour 0 parts 0 parts of corn flour 100 parts 130 parts of water 120 parts Example 2 except that the coating liquid obtained by mixing the above-mentioned composition was used.
And shrimp fry (Comparative Examples 3 and 4) were obtained.
このものと実施例２で得たエビフライとをパネラー20
名により嗜好テストを行なった結果は第２表の通りであ
った。This was combined with the shrimp fry obtained in Example 2 by panelists 20
Table 2 shows the results of the preference test by name.
Claims (1)
かつ粗蛋白量が９〜10重量％であるとうもろこし粉を含
有してなる揚げ物用衣ミックス。Claims: 1. A corn exfoliated powder is a main component,
A fried food batter mix comprising corn flour having a crude protein content of 9 to 10% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63322733A JP2754023B2 (en) | 1988-12-21 | 1988-12-21 | Fried food batter mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63322733A JP2754023B2 (en) | 1988-12-21 | 1988-12-21 | Fried food batter mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02167043A JPH02167043A (en) | 1990-06-27 |
| JP2754023B2 true JP2754023B2 (en) | 1998-05-20 |
Family
ID=18147017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63322733A Expired - Fee Related JP2754023B2 (en) | 1988-12-21 | 1988-12-21 | Fried food batter mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2754023B2 (en) |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2589483B2 (en) * | 1987-03-23 | 1997-03-12 | 日東製粉株式会社 | Mix powder for fried chicken |
-
1988
- 1988-12-21 JP JP63322733A patent/JP2754023B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02167043A (en) | 1990-06-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |