JP4376450B2

JP4376450B2 - Flour granulation for batter

Info

Publication number: JP4376450B2
Application number: JP2000372061A
Authority: JP
Inventors: 考子増田; 富美子薄井; 佐藤　　誠; 美智代仙波
Original assignee: Showa Sangyo Co Ltd
Current assignee: Showa Sangyo Co Ltd
Priority date: 2000-12-06
Filing date: 2000-12-06
Publication date: 2009-12-02
Anticipated expiration: 2020-12-06
Also published as: JP2002171925A

Description

【０００１】
【産業の属する技術分野】
本発明は、膨張剤を含有する穀粉類造粒物に関し、より詳細には、小麦粉等の穀粉類を主体として膨張剤を含有するものに水等を加えてバッターを形成し、その後、揚げる、焼く、蒸すなどの加熱調理をして食する穀粉加工食品用のプレミックスとして好適なバッター用造粒組成物に関する。
【０００２】
【従来の技術】
小麦粉等の穀粉及び膨張剤を含有し、バッターを形成する穀粉加工食品には、天ぷら、フリッターなどの揚げ物ころも、お好み焼き、ホットケーキ、パンケーキ、蒸しパンなどがある。
主成分となる小麦粉などの穀粉類は、飛散しやすい、調理器具にも付着する、流動性が悪く計量し難いなど作業性が悪いという問題点がある。穀粉以外の副原料も混合された粉体状のプレミックスが市販されているが、上記の問題は解決されていない。これらの粉体に水や牛乳などを加えてバッターとする際には、水溶けが悪いため塊状のダマが生じやすく、ダマを溶かそうとして必要以上に撹拌するために、グルテンが出て粘りが強くなり、食感に悪影響を及ぼすほか、油切れも不良となる。特に天ぷら用のバッターの調製は難しく、サクッとした食感に仕上げるには経験と工夫が必要とされる。
【０００３】
小麦粉の水溶けを改良する試みは、例えば天ぷら粉においては以下の技術が知られている。小麦粉を予熱した後、凝集結合剤を含有した噴霧液を噴霧して小麦粉を凝集結合させ、次いで乾燥させる小麦粉顆粒体の製造方法（特開昭５１−５７８４６）、小麦粉及び小麦粉１００重量部に対して０．０１〜０．５重量部の乳化剤からなり、平均粒径が１００〜１８０μｍである天ぷら用小麦造粒物（特開２０００−６９９２５）、粉体混合物を混合しながら脂質を噴霧して微滴状にして添加する天ぷら粉ころもミックスの製造法（特開平６−１１３７７５）。
【０００４】
上記のように小麦粉を加熱して凝集結合剤により顆粒体とする特開昭５１−５７８４６、乳化剤と共に造粒する特開２０００−６９９２５は、小麦粉そのものの顆粒体もしくは造粒物であり、膨張剤を含有するバッターとしてそのまま使用できるものではない。脂質を噴霧して微滴状に添加する特開平６−１１３７７５の場合は、膨張剤は含有できるものの、油脂含有量が多くなり、広くバッターとして使用できるものではない。
【０００５】
【発明が解決しようとする課題】
本発明は、加熱調理時に膨張剤の最適な効果が発揮でき、食感が改善され、食味も良好な小麦粉製品を提供するためのバッター用造粒物を目的としている。また、本発明は、小麦粉等の穀粉及び膨張剤を含有し、バッターを形成する穀粉加工食品において、粉体の物性が改善され、流動性に優れ、粉立ちがなく、バッター形成時の水溶けが極めて良好なバッター用造粒組成物の提供を目的としている。
【０００６】
【課題を解決するための手段】
本発明は、穀粉類および膨張剤を含有する流動層造粒による造粒組成物であって、膨張剤として、造粒組成物とする原料に加水して７０℃で加熱しながら造粒した試料１０ｇに０．７％（ｗ／ｖ）硫酸水溶液を２５ｍｌ滴加して発生させたガスの量をガス発生量測定装置を用いて滴加５分後に測定して５ｍｌ以上になるものを使用することを特徴とする造粒組成物を要旨としている。
【０００７】
バッター用であり、その場合、本発明は、穀粉類および膨張剤を含有する流動層造粒によるバッター用造粒組成物であって、膨張剤として、造粒組成物とする原料に加水して７０℃で加熱しながら造粒した試料１０ｇに０．７％（ｗ／ｖ）硫酸水溶液を２５ｍｌ滴加して発生させたガスの量をガス発生量測定装置を用いて滴加５分後に測定して５ｍｌ以上になるものを使用することを特徴とするバッター用造粒組成物を要旨としている。
【００１１】
【発明の実施の形態】
本発明で用いる穀粉類は、小麦粉、澱粉が例示される。本発明の造粒物は穀粉類と膨張剤だけでもよいが、穀粉類を主体としたバッターに用いるその他の副原料の全量を含有している。すなわち、対象とする穀粉加工食品によって、膨張剤以外の副原料が必要な場合は、必要な副原料の全量を含有する造粒物とする。造粒後に副原料を添加すると、本発明の効果は得られない。副原料としては、色素、香料、卵粉、糖類、デキストリン、蛋白、粉末油脂、乳化剤、食塩、調味料などが挙げられる。
【００１２】
本発明で用いる膨張剤は、天ぷらなどの揚げ物ころも、ホットケーキなどに通常使用する膨張剤の一種又は複数種を組み合わせて使用することができる。これら膨張剤としては、炭酸水素ナトリウム、炭酸アンモニウム、炭酸カルシウム、重炭酸アンモニウムなどを単独で使用するあるいはこれらに酸性剤として酒石酸、酒石酸水素カリウム、フマール酸、フマール酸ナトリウム、第一リン酸カルシウム、リン酸カルシウム、リン酸ナトリウム、酸性ピロリン酸ナトリウム、焼みょうばん、焼アンモニウムミョウバン、グルコノデルタラクトン、塩化アンモニウムなどを組み合わせたもの、などが例示でき、造粒物における膨張剤の効果が維持できるように調製する。
また、使用する膨張剤のうち、少なくとも一種は耐熱性膨張剤であることが好ましい。耐熱性膨張剤は、噴霧液の添加および加熱を伴う造粒後も単独でもその効果を維持できるものであり、例えば、脂質などで被覆されたものが挙げられる。被覆脂質には、例えば大豆油やなたね油、パーム油、ひまわり油、オリーブ油などの植物性油脂の他、牛脂、豚脂などの動物性油脂およびこれらの硬化油脂やショートニングなどの他、飽和脂肪酸などがある。飽和脂肪酸では融点の高い炭素数が１０個以上の高級脂肪酸、例えば融点が６９．５℃のステアリン酸などが好ましい被覆脂質として例示される。
【００１３】
得られた造粒物中の膨張剤の効果は、天ぷらにおいてはサクッとした食感の向上、花が咲いた状態の良好な外観に寄与し、ケーキ類においてはふっくらと膨らみ、ソフトな食感に寄与する。これらの効果を達成するには、造粒物のガス発生量が５ｍｌ以上であることが好ましく、さらに好ましくは８ｍｌ以上である。
【００１４】
本発明の造粒組成物のガス発生量は、通常使用されるガス発生量測定装置（ガスビュレット、水準瓶、ガス発生用フラスコ、滴加用ビュレットなどで構成される）を用いて以下の方法で測定する。ガスビュレットならびに水準瓶に入れる置換溶液として、水３５０ｍｌに食塩１００ｇを溶解させ、炭酸水素ナトリウム１ｇ、０．１％メチルオレンジ試液２ｍｌを加え、溶液がわずかに酸性を呈するまで約５０％塩酸水溶液を加えたものを用いる。試料１０ｇを秤量してガス発生用フラスコに入れ、滴加用ビュレットを連結する。滴加用ビュレットに約０．７％（ｗ／ｖ）硫酸水溶液を２５ｍｌ入れ、ガス発生量測定装置に連結し、ガスビュレットの液面の目盛が０ｍｌを示すところで水準瓶を固定する。滴加用ビュレットのコックを開き、硫酸溶液をガス発生用フラスコ内に滴加し、滴加後直ちにコックを閉め、ガス発生用フラスコを１分間振盪させ、その後４分間静置冷却する。４分後に水準瓶を上下させ、水準瓶の液面とガスビュレットの液面がほぼ平衡となるときの目盛を読み、これをガス発生量（単位：ｍｌ）とした。
【００１５】
本発明の造粒物の製造方法は、原料に加水して加熱しながら造粒する方法であればよく、これらの操作を効率的に行える造粒機を適宜使用する。例えば、原料粉体を空気で流動化させ、水などの液体を噴霧して造粒する流動層造粒などがあり、このような方法は多孔質でソフトな造粒物となる点で好適である。
造粒における加水量は目的とする平均粒径となるように、用いる造粒手段と勘案して決定する。また、噴霧液として噴霧しながら造粒する手段も好適である。噴霧液は水、あるいは水と乳化剤からなる混合物で調製して使用する。造粒中の加熱温度は４０℃〜１２０℃程度、品温は６０℃以下の範囲か、それ以外でも膨張剤の効果が維持され、穀粉中のグルテンが変性しない範囲が好適な条件として挙げられる。
造粒物の大きさは特に限定されないが、均一に造粒された状態が望ましい。好ましくは平均粒径で７０μ〜４００μｍの範囲である。
【００１６】
本発明の方法で乳化剤を使用する場合、乳化剤は、液体、固体、粉体のいずれでもよく蔗糖脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、レシチンなどが例示される。乳化剤の配合割合は、バッター形成時の水溶けが極めて良好であり、ダマがなく、均一に分散されて粘度が安定したバッターが得られる造粒物を形成する範囲であり、造粒物１００重量部に対して乳化剤０．０１〜１．００重量部好ましくは０．０１〜０．５である。
【００１７】
得られた造粒物は、粉立ちがなく流動性が良好であり、バッター調製時の計量カップ等での計量も容易で作業性が改善され、水、牛乳などを加えるだけで、簡単にバッターを形成することができる。水溶けは極めて良好であり、ダマがなく、均一に分散されて粘度が安定したバッターを形成することができる。
【００１８】
【作用】
本発明の穀粉類造粒物は、好ましくはバッター用造粒物であり、少なくとも穀粉類及び膨張剤を含有した造粒物である。膨張剤を含有させずに穀粉類を造粒したものに、後から膨張剤を添加しても本発明の効果は得られない。後から膨張剤を添加した場合、膨張剤が均一に混合されにくく、また、流通中に造粒された穀粉類との間で層分離を起こしやすい。その結果、膨張剤の効果が最適に発揮できず、天ぷらなどの揚げ物の場合は衣の状態が悪く吸油量が増加したり、ホットケーキなどの場合は膨らみが不均一、焦げや焼き色が不均一となるといった問題が生じる。本発明の穀粉類造粒物は、穀粉類及び膨張剤を含有する組成物を造粒したものであり、膨張剤がその効果を維持したまま均一に存在し、バッター形成時に最適な効果が発揮される。本発明の造粒物は、バッターに必要な全ての原料が均一に存在し、粉体の物性、バッターの物性、得られる穀粉加工食品の品質を改善できる。
【００１９】
【実施例】
本願発明の詳細を実施例で説明する。本願発明はこれら実施例によって何ら限定されるものではない。
【００２０】
実施例１〜３
＜造粒物（天ぷら用）の調製＞
表１に示す原料配合の混合物とし、７０℃の熱風による流動層中で水を噴霧しながら造粒、乾燥させ、造粒物を製造した。
＜造粒物を使用した天ぷらの製造＞
造粒物１００部に対して水１５０部を加えてバッターを調製した。そのバッターをえびに付着させた後、１７０〜１８０℃に加熱したサラダ油で２分間揚げてえびの天ぷらを製造した。
造粒物とそのバッター、および、得られたえびの天ぷらについて、下記の評価基準によって２０名のパネラーが点数評価し、その平均点数を算出した（表１）。
【００２１】
比較例１〜３
表１に示す配合を原料として、以下のように天ぷら用組成物を調製した。
比較例１：原料を混合しただけの未造粒組成物
比較例２：比較例１の混合物を、実施例１と同様の方法で造粒した組成物
比較例３：予め小麦粉のみを実施例１と同様の方法で造粒したものに、その他の原料を添加混合した組成物
上記で得られた組成物を用い、実施例１と同様にして天ぷらを製造し、評価した。
【００２２】
【表１】

※膨張剤Ａ：重曹〔炭酸水素ナトリウム、奥野製薬工業(株)製〕
膨張剤Ｂ：トップベーキングパウダーデラックス（耐熱性膨張剤）〔奥野製薬工業(株)製〕
乳化剤：ショ糖脂肪酸エステル〔三菱化学(株)製〕
【００２３】
＜表１の評価基準＞
表１のバッター用造粒組成物の評価基準は以下のとおりである。
＜造粒物およびバッター評価＞
（粉立ち）
５点：粉立ちがほとんどなく、極めて良好
４点：粉立ちが少なく、良好
３点：粉立ちが普通
２点：粉立ちが多く、不良
１点：粉立ちが非常に多く、極めて不良
（流動性・計量し易さ）
５点：サラサラとして非常に流動性がよく、極めて計量し易い
４点：サラサラとして流動性がよく、計量し易い
３点：流動性、計量しやすさ、ともに普通
２点：流動性が悪く、計量し難い
１点：流動性が非常に悪く、極めて計量し難い
（水溶け）
５点：粉が速やかに水に分散し、ダマが全くない
４点：粉が水に分散し易く、ダマが少ない
３点：粉が概ね水に分散するが、ダマができる
２点：粉が水に分散し難く、ダマが多い
１点：粉が非常に水に分散し難く、ダマが極めて多い
（粘性・衣付き）
５点：非常に均一でなめらかなクリーム状で、極めて粘度、衣付きが一定であり良好
４点：均一でなめらかなクリーム状で、粘度、衣付きが一定であり良好
３点：概ねクリーム状で、粘度、衣付きは普通
２点：不均一なゆるい液状で、粘度、衣付きが一定でなく不良
１点：非常に不均一なゆるい液状で、極めて粘度、衣付きが一定でなく不良
（外観）
５点：衣の花散りが非常に多く、極めて良好
４点：衣の花散りが多く、良好
３点：衣の花散りが普通
２点：衣の花散りが少なく、不良
１点：衣の花散りがほとんどなく、極めて不良
＜天ぷらの評価＞
（食感）
５点：衣が非常にソフトでサク味があり、極めて良好
４点：衣がソフトでサク味があり、良好
３点：ソフトさ、サク味ともに普通
２点：衣が硬くサク味に欠けており、不良
１点：衣が非常に硬くサク味がなく、極めて不良
（口溶け）
５点：衣の口溶けが極めて良好
４点：衣の口溶けが良好
３点：衣の口溶けが普通
２点：衣の口溶けが不良
１点：衣の口溶けが極めて不良
（油っぽさ）
５点：衣が非常に軽くべたつきがなく、極めて油っぽくない
４点：衣が軽くてべたつきが少なく、油っぽくない
３点：油っぽさが普通
２点：衣が重くてべたつきが多く、油っぽい
１点：衣が非常に重くてべたつきが多く、極めて油っぽい
【００２４】
実施例１〜３は、造粒物における膨張剤の効果が十分に発揮され、バッターの評価、天ぷらの評価ともに非常によいものであった。これに対し、比較例１のように未造粒のもの、および比較例３のように小麦粉など配合の一部を造粒したものでは、本発明の効果は得られなかった。また、比較例２のように、造粒中に膨張剤が反応してしまい、造粒物における膨張剤の効果が維持されていないものは、天ぷらの品質が劣るものであった。
【００２５】
実施例４
＜造粒物（ホットケーキ用）の調製＞
表２に示した原材料を混合して、実施例１と同様に造粒物を調製した。
＜造粒物を使用したホットケーキの製造＞
造粒物２００部に対して牛乳１３０部と全卵５０部を加えてバッターを調製し、１７０℃に熱したホットプレートにて、片面３分づつ焼いてホットケーキを製造した。
造粒物とそのバッター、および、得られたホットケーキについて下記の評価基準によって２０名のパネラーが点数評価し、その平均点数を算出した。
【００２６】
比較例４、５
表２に示す配合を原料として、以下のようにホットケーキ用組成物を調製した。
比較例４：原料を混合しただけの未造粒組成物
比較例５：比較例４の混合物を、実施例４と同様の方法で造粒した組成物
上記組成物を用いて、実施例４と同様にホットケーキを製造し、評価した。
【００２７】
＜造粒物（ホットケーキ）の評価基準＞
＜造粒物およびバッターの評価＞
（粉立ち）
５点：粉立ちがほとんどなく、極めて良好
４点：粉立ちが少なく、良好
３点：粉立ちが普通
２点：粉立ちが多く、不良
１点：粉立ちが非常に多く、極めて不良
（流動性・計量し易さ）
５点：サラサラとして非常に流動性がよく、極めて計量し易い
４点：サラサラとして流動性がよく、計量し易い
３点：流動性、計量しやすさ、ともに普通
２点：流動性が悪く、計量し難い
１点：流動性が非常に悪く、極めて計量し難い
（水溶け）
５点：粉が速やかに水に分散し、ダマが全くない
４点：粉が水に分散し易く、ダマが少ない
３点：粉が概ね水に分散するが、ダマができる
２点：粉が水に分散し難く、ダマが多い
１点：粉が非常に水に分散し難く、ダマが極めて多い
（粘性）
５点：非常に均一でなめらかなクリーム状で極めて良好
４点：均一でなめらかなクリーム状で良好
３点：概ねクリーム状で普通
２点：ゆるい液状で不良
１点：非常にゆるい液状で極めて不良
＜ホットケーキの評価＞
（外観）
５点：表面の焼き色、焼き肌が極めて良好
４点：表面の焼き色、焼き肌が良好
３点：表面の焼き色、焼き肌が普通
２点：表面の焼き色、焼き肌が不良
１点：表面の焼き色、焼き肌が極めて不良
（ボリューム感）
５点：非常に均一にふっくらと膨らみ、ボリューム感極めて良好
４点：均一にふっくらと膨らみ、ボリューム感良好
３点：膨らみ、ボリューム感ともに普通
２点：不均一に膨らみ、ボリューム感不良
１点：非常に不均一に膨らみ、ボリューム感極めて不良
（食感）
５点：非常にソフトでサク味があり、極めて良好
４点：ソフトでサク味があり、良好
３点：ソフトさ、サク味ともに普通
２点：重くサク味に欠けており、不良
１点：非常に重くてサク味がなく、極めて不良
（口溶け）
５点：口溶けが極めて良好
４点：口溶けが良好
３点：口溶けが普通
２点：口溶けが不良
１点：口溶けが極めて不良
【００２８】
【表２】

【００２９】
未造粒の比較例４では、バッターとしての物性、ホットケーキの評価ともに悪かった。また、比較例５では、造粒中に膨張剤が反応してしまい、得られた造粒物でバッターを調製した際に充分なガスを発生しないため、ホットケーキ製造時にはその効果を発揮しない。
これに対し、実施例４では、造粒物における膨張剤の効果が十分に発揮でき、ホットケーキとしての食味食感により優れた品質が得られ、さらに、バッターとしての物性も優れたものであった。
【００３０】
【発明の効果】
加熱調理時に膨張剤の効果が維持されており、食感が改善され、食味も良好な穀粉加工食品の製造に適した穀粉類造粒物を提供することができる。
小麦粉等の穀粉及び膨張剤を含有し、バッターを形成してから焼く、揚げる、蒸す等の加熱調理する穀粉加工食品において、粉体の物性が改善され、流動性に優れ、粉立ちがなく、バッター形成時の水溶けが極めて良好なバッター用穀粉類造粒物を提供することができる。[0001]
[Technical field to which industry belongs]
The present invention relates to a granulated product of flour containing an expanding agent, more specifically, to form a batter by adding water or the like to an item containing an expanding agent mainly composed of flours such as wheat flour, and then fried. The present invention relates to a granulated composition for batter suitable as a premix for processed flour foods that are cooked and cooked such as baking and steaming.
[0002]
[Prior art]
Examples of processed flour foods that contain flour such as wheat flour and a swelling agent and form batters include okonomiyaki, hot cakes, pancakes, and steamed breads, as well as fried foods such as tempura and fritters.
Flour such as wheat flour as a main component has problems such as being easy to scatter, adhering to cooking utensils, poor fluidity, and difficult to measure. Although powdery premixes in which auxiliary materials other than flour are also mixed are commercially available, the above problem has not been solved. When water or milk is added to these powders to make batters, the water is poorly watery and lumps are likely to form, and gluten comes out and becomes sticky in order to stir more than necessary to dissolve the lumps. In addition to having an adverse effect on the texture, running out of oil also becomes poor. In particular, it is difficult to prepare batters for tempura, and experience and ingenuity are required to finish the crunchy texture.
[0003]
As an attempt to improve the water solubility of wheat flour, for example, the following techniques are known for tempura flour. After preheating wheat flour, spraying a spray solution containing an agglomerated binder to agglomerate the flour and then drying, a method for producing a flour granule (Japanese Patent Laid-Open No. 51-57846), flour and 100 parts by weight of flour The mixture is mixed with 0.01 to 0.5 parts by weight of an emulsifier, and an average particle size of 100 to 180 μm of wheat granule for tempura (Japanese Patent Laid-Open No. 2000-69925) and a powder mixture are sprayed with lipids. Tempura flour added in the form of fine droplets is also a method for producing a mix (Japanese Patent Laid-Open No. 6-113775).
[0004]
JP-A-51-57846, in which wheat flour is heated and granulated with an agglomerated binder as described above, JP-A-2000-69925 granulated with an emulsifier is a granule or granulated product of flour itself, and an expansion agent It cannot be used as it is as a batter containing. In the case of JP-A-6-113775 in which lipid is sprayed and added in the form of fine droplets, although the swelling agent can be contained, the fat content is increased and it cannot be widely used as a batter.
[0005]
[Problems to be solved by the invention]
An object of the present invention is to provide a granulated product for batter for providing a flour product that can exhibit the optimum effect of a swelling agent during cooking, has an improved texture, and has a good taste. In addition, the present invention includes flour and other flour and a swelling agent, and the processed powder of flour that forms batter has improved powder physical properties, excellent fluidity, no powdering, and water solubility during batter formation. Is intended to provide a very good granulation composition for batter.
[0006]
[Means for Solving the Problems]
The present invention is a granulation composition by fluidized bed granulation containing flours and an expanding agent , and a sample granulated while being heated at 70 ° C. after adding to the raw material to be used as the expanding composition as the expanding agent Use 25 ml of 0.7% (w / v) sulfuric acid aqueous solution added to 10 g and measure the amount of gas generated 5 minutes after adding dropwise using a gas generation amount measuring device. The gist of the granulated composition is characterized .
[0007]
For batter, in this case, the present invention is a granulation composition for batter by fluidized bed granulation containing flour and an expanding agent. The amount of gas generated by adding 25 ml of a 0.7% (w / v) sulfuric acid aqueous solution to 10 g of a granulated sample heated at 70 ° C. was measured 5 minutes after the dropwise addition using a gas generation amount measuring device. Then , the gist of the granulated composition for batter, which is characterized by using a solution of 5 ml or more .
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the flour used in the present invention include wheat flour and starch. The granulated product of the present invention may contain only flours and a swelling agent, but contains the total amount of other auxiliary materials used for batters mainly composed of flours. That is, depending on the processed flour processed food, if an auxiliary material other than the expansion agent is required, the granulated product contains the entire amount of the required auxiliary material. If an auxiliary material is added after granulation, the effect of the present invention cannot be obtained. Examples of auxiliary materials include pigments, fragrances, egg powders, sugars, dextrins, proteins, powdered oils and fats, emulsifiers, salt, and seasonings.
[0012]
The expanding agent used in the present invention can be used in combination with one or more types of expanding agents usually used for hot cakes and the like, such as deep-fried foods such as tempura. As these swelling agents, sodium hydrogen carbonate, ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc. are used alone or as these acids, tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, calcium monophosphate, calcium phosphate, Examples include sodium phosphate, sodium acid pyrophosphate, calcined alum, calcined ammonium alum, glucono delta lactone, ammonium chloride and the like, and are prepared so that the effect of the swelling agent in the granulated product can be maintained.
Moreover, it is preferable that at least one of the expanding agents used is a heat-resistant expanding agent. A heat-resistant swelling agent can maintain its effect even after granulation with addition of a spray solution and heating, and examples thereof include those coated with lipids. Examples of coated lipids include vegetable oils such as soybean oil, rapeseed oil, palm oil, sunflower oil, olive oil, animal fats such as beef tallow and pork fat, and these hardened fats and shortenings, as well as saturated fatty acids. is there. Among saturated fatty acids, higher fatty acids having a high melting point of 10 or more carbon atoms, such as stearic acid having a melting point of 69.5 ° C., are exemplified as preferable coated lipids.
[0013]
The effect of the swelling agent in the resulting granulated product contributes to the improvement of the crispy texture in tempura and the good appearance of blooming flowers. Contribute to. In order to achieve these effects, the gas generation amount of the granulated product is preferably 5 ml or more, more preferably 8 ml or more.
[0014]
The gas generation amount of the granulated composition of the present invention can be determined by the following method using a commonly used gas generation amount measuring device (consisting of a gas burette, a level bottle, a gas generation flask, a dropping burette, etc.). Measure with As a replacement solution for gas burettes and level bottles, dissolve 100 g of sodium chloride in 350 ml of water, add 1 g of sodium bicarbonate and 2 ml of 0.1% methyl orange sample solution, and add about 50% aqueous hydrochloric acid solution until the solution is slightly acidic. Use the additions. A sample (10 g) is weighed and placed in a gas generating flask, and a dropping burette is connected. 25 ml of about 0.7% (w / v) sulfuric acid aqueous solution is put into the dropping burette, connected to a gas generation amount measuring device, and the level bottle is fixed when the scale of the liquid level of the gas burette shows 0 ml. The cock of the dropping burette is opened, the sulfuric acid solution is dropped into the gas generating flask, the cock is closed immediately after the dropping, the gas generating flask is shaken for 1 minute, and then allowed to cool for 4 minutes. After 4 minutes, the level bottle was moved up and down, the scale when the liquid level of the level bottle and the liquid level of the gas burette were almost in equilibrium was read, and this was taken as the gas generation amount (unit: ml).
[0015]
The manufacturing method of the granulated material of this invention should just be the method of granulating while heating to a raw material and heating, and uses the granulator which can perform these operation efficiently. For example, there is fluidized bed granulation in which the raw material powder is fluidized with air and sprayed with a liquid such as water, and such a method is suitable in that it becomes a porous and soft granulated product. is there.
The amount of water added in the granulation is determined in consideration of the granulation means to be used so that the target average particle size is obtained. A means for granulating while spraying as a spray liquid is also suitable. The spray solution is prepared by using water or a mixture of water and an emulsifier. The heating temperature during granulation is about 40 ° C. to 120 ° C., the product temperature is in the range of 60 ° C. or less, or the range in which the effect of the swelling agent is maintained and the gluten in the flour is not denatured is preferable. .
The size of the granulated product is not particularly limited, but a uniform granulated state is desirable. The average particle size is preferably in the range of 70 μm to 400 μm.
[0016]
When the emulsifier is used in the method of the present invention, the emulsifier may be liquid, solid, or powder, and examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin. The blending ratio of the emulsifier is a range that forms a granulated product that is very good in water solubility during batter formation, is free of lumps, and is uniformly dispersed to obtain a batter having a stable viscosity. The emulsifier is 0.01 to 1.00 parts by weight, preferably 0.01 to 0.5 parts by weight.
[0017]
The resulting granulated product is free from powdering and has good fluidity. It is easy to weigh with a measuring cup when preparing a batter, improving workability, and simply adding water, milk, etc. Can be formed. Water solubility is very good, there is no lumps, and a batter with uniform dispersion and stable viscosity can be formed.
[0018]
[Action]
The flour granulated product of the present invention is preferably a granulated product for batter, and is a granulated product containing at least flour and an expanding agent. Even if the swelling agent is added to the granulated flour without containing the swelling agent, the effect of the present invention cannot be obtained. When an expansion agent is added later, the expansion agent is difficult to be uniformly mixed, and layer separation is likely to occur between flours granulated during distribution. As a result, the effect of the swelling agent cannot be optimally exhibited.For deep-fried foods such as tempura, the clothes are not in good condition, and the amount of oil absorption is increased. The problem that it becomes uniform arises. The flour granulated product of the present invention is obtained by granulating a composition containing flour and a swelling agent, and the swelling agent is uniformly present while maintaining its effect, and exhibits the optimum effect during batter formation. Is done. In the granulated product of the present invention, all the raw materials necessary for the batter are present uniformly, and the physical properties of the powder, the physical properties of the batter, and the quality of the processed flour food can be improved.
[0019]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0020]
Examples 1-3
<Preparation of granulated product (for tempura)>
The mixture of raw material blends shown in Table 1 was granulated and dried while spraying water in a fluidized bed with hot air at 70 ° C. to produce a granulated product.
<Manufacture of tempura using granulated material>
A batter was prepared by adding 150 parts of water to 100 parts of the granulated product. The batter was attached to shrimp and then fried in salad oil heated to 170-180 ° C. for 2 minutes to produce shrimp tempura.
About the granulated material and its batter, and the obtained shrimp tempura, 20 panelists evaluated the score according to the following evaluation criteria, and the average score was calculated (Table 1).
[0021]
Comparative Examples 1-3
Using the formulation shown in Table 1 as a raw material, a tempura composition was prepared as follows.
Comparative Example 1: Ungranulated composition just mixed with raw materials Comparative Example 2: Composition obtained by granulating the mixture of Comparative Example 1 in the same manner as in Example 1 Comparative Example 3: Example 1 in which only wheat flour was previously prepared A composition obtained by adding the other raw materials to the one granulated in the same manner as in Example 1, and using the composition obtained above, tempura was produced and evaluated in the same manner as in Example 1.
[0022]
[Table 1]

* Swelling agent A: Baking soda (sodium bicarbonate, manufactured by Okuno Pharmaceutical Co., Ltd.)
Swelling agent B: Top baking powder deluxe (heat-resistant swelling agent) [Okuno Pharmaceutical Co., Ltd.]
Emulsifier: Sucrose fatty acid ester (Mitsubishi Chemical Corporation)
[0023]
<Evaluation criteria of Table 1>
The evaluation criteria of the granulated composition for batter in Table 1 are as follows.
<Granulated product and batter evaluation>
(Powdering)
5 points: little powdering, very good 4 points: little powdering, good 3 points: normal powdering 2 points: many powdering, poor 1 point: very much powdering, very poor (flow) (Easy to measure)
5 points: very smooth as a smooth, very easy to measure 4 points: easy as a smooth, easy to measure 3 points: both fluidity and easy to measure, 2 points: poor fluidity, One point that is difficult to weigh: very poor fluidity and very difficult to weigh (water soluble)
5 points: powder quickly disperses in water, no lumps 4 points: powder easily disperses in water, less lumps 3 points: powder is generally dispersed in water, but 2 points can be lumped: powder Difficult to disperse in water, 1 point with lots of lumps: Powder is very difficult to disperse in water and has a lot of lumps (with viscosity and clothes)
5 points: very uniform and smooth cream, very uniform viscosity and garment, good 4 points: uniform and smooth cream, consistent viscosity and garment, good 3 points: almost creamy , Viscosity and garment are usually 2 points: non-uniform loose liquid, viscosity and garment are not uniform and poor 1 point: very non-uniform loose liquid, extremely viscous and garment is not uniform and poor (appearance )
5 points: Very large scatter of clothes, very good 4 points: Many scatters of clothes, good 3 points: Normal scatter of garments 2 points: Low scatter of garments, 1 point of garments Very little flower scattering and extremely poor <Evaluation of Tempura>
(Texture)
5 points: The clothes are very soft and crispy, very good 4 points: The clothes are soft and crispy, and good 3 points: Both softness and crispy taste are normal 2 points: The clothes are hard and lack crispy taste 1 point of defect: clothing is very hard and has no crispy taste, extremely bad (melted in the mouth)
5 points: Extremely good melting of the mouth of clothing 4 points: Excellent melting of the mouth of clothing 3 points: Normal melting of the mouth of clothing 2 points: Poor melting of the mouth of clothing 1 point: Extremely poor melting of the mouth of clothing (oiliness)
5 points: clothing is very light and non-sticky 4 points: clothing is light and less sticky and not oily 3 points: normal oiliness 2 points: clothing is heavy and sticky Many, oily one point: clothing is very heavy and sticky, very oily [0024]
In Examples 1 to 3, the effect of the swelling agent in the granulated product was sufficiently exhibited, and both the batter evaluation and the tempura evaluation were very good. On the other hand, the effect of the present invention was not obtained in the case of a non-granulated material as in Comparative Example 1 and in the case of granulating a part of the composition such as wheat flour as in Comparative Example 3. Moreover, like the comparative example 2, the swelling agent reacted during granulation, and the quality of the tempura was inferior when the effect of the swelling agent in the granulated product was not maintained.
[0025]
Example 4
<Preparation of granulated product (for hot cake)>
The raw materials shown in Table 2 were mixed to prepare a granulated product in the same manner as in Example 1.
<Manufacture of hot cake using granulated material>
A batter was prepared by adding 130 parts of milk and 50 parts of whole egg to 200 parts of the granulated product, and baked on a hot plate heated to 170 ° C. for 3 minutes on one side to produce a hot cake.
20 panelists evaluated the granulated product, its batter, and the obtained hot cake according to the following evaluation criteria, and the average score was calculated.
[0026]
Comparative Examples 4 and 5
A composition for hot cake was prepared as follows using the formulation shown in Table 2 as a raw material.
Comparative Example 4: Ungranulated composition just mixed with raw materials Comparative Example 5: Composition obtained by granulating the mixture of Comparative Example 4 in the same manner as in Example 4 Using the above composition, Example 4 Similarly, a hot cake was produced and evaluated.
[0027]
<Evaluation criteria for granulated product (hot cake)>
<Evaluation of granulated product and batter>
(Powdering)
5 points: little powdering, very good 4 points: little powdering, good 3 points: normal powdering 2 points: many powdering, poor 1 point: very much powdering, very poor (flow) (Easy to measure)
5 points: very smooth as a smooth, very easy to measure 4 points: easy as a smooth, easy to measure 3 points: both fluidity and easy to measure, 2 points: poor fluidity, One point that is difficult to weigh: very poor fluidity and very difficult to weigh (water soluble)
5 points: powder quickly disperses in water, no lumps 4 points: powder easily disperses in water, less lumps 3 points: powder is generally dispersed in water, but 2 points can be lumped: powder Difficult to disperse in water, 1 point with lots of lumps: Powder is very difficult to disperse in water, and there is a lot of lumps (viscous)
5 points: Very uniform and smooth creamy, very good 4 points: Uniform and smooth creamy, good 3 points: Generally creamy, normal 2 points: Loose liquid, poor 1 point: Very loose liquid, very bad <Evaluation of hot cake>
(appearance)
5 points: The surface baked color and the burned skin are very good 4 points: The surface baked color and the burned skin are good 3 points: The surface baked color and the burned skin are normal 2 points: The surface burned color and the burned skin are poor 1 Point: Extremely poor surface color and burnt skin (volume)
5 points: Very even and bulging, very good volume feeling 4 points: Evenly bulging and good volume feeling 3 points: Both swelling and volume feeling are normal 2 points: Uneven swelling, poor volume feeling 1 point: Very uneven swell, very poor volume (texture)
5 points: very soft and crispy, very good 4 points: soft and crispy, good 3 points: both soft and crispy, normal 2 points: heavy and lacking crispy, 1 point bad: Very heavy, no crispy taste, extremely poor (melts in the mouth)
5 points: Very good melt in the mouth 4 points: Good melt in the mouth 3 points: Normal melt in the mouth 2 points: Poor melt in the mouth 1 point: Extremely poor melt in the mouth [0028]
[Table 2]

[0029]
In the non-granulated Comparative Example 4, both the physical properties as a batter and the evaluation of the hot cake were bad. Further, in Comparative Example 5, the expansion agent reacts during granulation, and sufficient gas is not generated when the batter is prepared from the obtained granulated product, so that the effect is not exhibited during the production of hot cake.
On the other hand, in Example 4, the effect of the swelling agent in the granulated product can be sufficiently exerted, excellent quality can be obtained by the taste and texture as a hot cake, and the physical properties as a batter are also excellent. It was.
[0030]
【The invention's effect】
The effect of a swelling agent is maintained at the time of cooking, and the grain granulated material suitable for manufacture of the flour processed food with improved food texture and good taste can be provided.
In flour processed foods that contain flour such as wheat flour and a swelling agent, batter is formed and then cooked, such as baking, frying, steaming, etc., the physical properties of the powder are improved, the fluidity is excellent, and there is no flour It is possible to provide a flour granulated product for batter having a very good water solubility during batter formation.

Claims

A granulated composition by fluidized bed granulation containing flour and an expanding agent, which is added to a raw material to be a granulated composition as an expanding agent and granulated while heating at 70 ° C. It is characterized in that the amount of gas generated by adding 25 ml of 7% (w / v) sulfuric acid aqueous solution is measured 5 minutes after adding dropwise using a gas generation amount measuring device and becomes 5 ml or more. Granulating composition.

The granulation composition by fluidized bed granulation according to claim 1 , which is used for batter.