JP4376451B2 - Method for producing granulated composition for batter - Google Patents
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- JP4376451B2 JP4376451B2 JP2000372062A JP2000372062A JP4376451B2 JP 4376451 B2 JP4376451 B2 JP 4376451B2 JP 2000372062 A JP2000372062 A JP 2000372062A JP 2000372062 A JP2000372062 A JP 2000372062A JP 4376451 B2 JP4376451 B2 JP 4376451B2
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Description
【０００１】
【産業の属する技術分野】
本発明は、小麦粉等の穀粉類を主体として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の製造方法に関する。
【０００２】
【従来の技術】
従来、小麦粉等の穀粉類を主体とし、また、特に膨張剤を含有し、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、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。
一般に、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も市販されているが、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。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】
そこで、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）、小麦粉および小麦粉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（特開平１２−６９９２５）。
【０００４】
上記のように小麦粉を加熱して凝集結合剤、乳化剤などとともに顆粒体もし くは造粒する上記の特開昭５１−５７８４６、特開平１２−６９９２５などは、小麦粉そのものの顆粒体もしくは造粒物であり、膨張剤入りのバッターとしてそのまま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、小麦粉等の穀粉類を主体として、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製造方法の提供を目的とする。また、本発明は、穀粉類およ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加熱調理時に膨張剤の効果が維持されており、乳化剤の機能も効果的に発揮でき、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組成物の製造方法の提供を目的とする。
【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粉体組成物に、乳化剤を含有する液体を噴霧しながら造粒することを特徴とするバッター用造粒組成物の製造方法において、乳化剤として、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、およびレシチンから選ばれる乳化剤を使用することを特徴とするバッター用造粒組成物の製造方法を要旨としている。
【０００７】
膨張剤のうち少なくとも一種が脂質で被覆された膨張剤であり、その場合、本発明は、穀粉類および脂質で被覆された膨張剤を含有する粉体組成物に、乳化剤を含有する液体を噴霧しながら造粒することを特徴とするバッター用造粒組成物の製造方法において、乳化剤として、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、およびレシチンから選ばれる乳化剤を使用することを特徴とするバッター用造粒組成物の製造方法を要旨としている。
【０００８】
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しており、その場合、本発明は、穀粉類および膨張剤、好ましくは脂質で被覆された膨張剤を含有する粉体組成物に、乳化剤を含有する液体を噴霧しながら造粒することを特徴とするバッター用造粒組成物の製造方法において、乳化剤として、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、およびレシチンから選ばれる乳化剤を使用すること、および膨張剤として、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の製造方法を要旨としている。
【０００９】
上記の造粒組成物が天ぷら粉であり、その場合、本発明は、穀粉類および膨張剤、好ましくは脂質で被覆された膨張剤を含有する粉体組成物に、乳化剤を含有する液体を噴霧しながら造粒することを特徴とするバッター用造粒組成物の製造方法において、乳化剤として、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、およびレシチンから選ばれる乳化剤を使用すること、好ましくは膨張剤として、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天ぷら粉の製造方法を要旨としている。
【００１１】
【発明の実施の形態】
本発明のバッター用造粒組成物の製造方法は、穀粉類を主体とする粉体組成物、特に膨張剤を含む粉体組成物に、乳化剤を含有する液体を噴霧しながら造粒することを特徴とする。
本発明の方法で使用する穀粉類は、小麦粉、澱粉が例示される。本発明の造粒組成物は穀粉類また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を用いる場合、そ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組成物とする。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、造粒組成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】
造粒して得られた造粒組成物における膨張剤の効果は、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ボリュームが向上し、外観のよさ、ソフト、食感、良好な口溶けに寄与する。これらの効果を達成するには、造粒組成物のガス発生量が好ましくは５ｍｌ以上、さらに好ましくは８ｍｌ以上であることが好ましい。
【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】
本発明の造粒方法は、乳化剤を含有する液体を噴霧しながら造粒することを特徴とする。造粒は、原料に液体を噴霧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、水や油脂などの液体を噴霧液として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。
噴霧液は、水や油脂などの液状物と乳化剤を均一に混合して調製した液体を使用する。造粒組成物が天ぷらなどの揚げ物ころも用の場合、液状物に水を使用することが好ましい。
また、例えば流動層造粒における造粒中の加熱工程では、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。この加熱工程中で、原料の粉体組成物に対し１０％〜６０％の液体を噴霧しながら造粒し、次いで乾燥させる工程が好適な条件として例示される。
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７０〜４００μｍの範囲である。
【００１６】
本発明の方法で使用する乳化剤は、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の含有量となるように、液体の濃度を調製する。乳化剤を水に混合、溶解させた液体を噴霧液とする際、必要により乳化剤が溶解しやすい温度に加温する。
【００１７】
【作用】
乳化剤を含有する液体を噴霧しながら造粒することにより、乳化剤含有液が均一に噴霧されるため、乳化剤が粉体の表面に均一に分散され、穀粉類の澱粉やタンパク質に作用しやすい存在状態となる。この乳化剤の存在状態によりバッター形成時の水溶け効果が顕著に向上する。さらに、この存在状態が、バッター形成時の過剰なグルテン形成を抑制するとともに、膨張剤により発生するガスを保持できる構造を形成すると考えられ、天ぷらにおける衣に花が咲いた外観、サクッとした食感や口溶けの良さ、澱粉老化による経時変化を抑制するなどの、乳化剤の機能を効果的に発揮できる。これらの効果は、噴霧により得られるもので、穀粉類と乳化剤を混合して造粒しても本発明の効果は得られない。
本発明の製造方法で得られた造粒組成物は、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。また、造粒組成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。
【００１８】
【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。
【００１９】
実施例１〜２
＜バッター用造粒組成物（天ぷら粉）の調製＞
表１に示した原材料の乳化剤を除く全ての材料を混合して粉体組成物としたものに、水に乳化剤を混合、溶解させた液体を噴霧しながら造粒し、造粒組成物を調製した。噴霧液は、原料となる粉体全量に対する液量が約４０重量％、乳化剤含有量が表１の配合量となるように調製して噴霧した。造粒には、流動層造粒装置を用い、７０℃の熱風による流動層中で噴霧液を噴霧しながら造粒、乾燥させる工程とで、６０分間処理を行って造粒物組成物を得た。
【００２０】
比較例１〜３
表１の配合で、以下の造粒組成物を調製した。
比較例１：乳化剤を含む原材料を混合し、粉体混合物としたものに水を噴霧してバッター用造粒組成物とした。
比較例２：予め小麦粉と乳化剤を混合した粉体混合物に水を噴霧して造粒しておいたものに、後からその他の副原材料を添加してバッター用組成物とした。
比較例３：乳化剤を含む原材料を混合し、粉体混合物としたものに水を噴霧してバッター用造粒組成物とした。
【００２１】
＜バッター用組成物を使用した天ぷらの製造＞
実施例１〜２、比較例１〜２で得られたバッター用造粒組成物（天ぷら粉）１００部に対して水１５０部を加えてバッターを調製し、そのバッターにえびを浸してころもを付着させた後、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。
バッター用組成物およびそのバッターと、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、その合計点数を算出した。尚、評価は比較例１をコントロールとした相対評価により行った。
【００２２】
【表１】
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〕
＜評価基準＞
＋２：良い
＋１：やや良い
０：ふつう（コントロールと同じ）
−１：やや悪い
−２：悪い
【００２３】
実施例１、２のように予め乳化剤を添加、溶解した液体を原材料の粉体組成物に噴霧しながら造粒することにより、天ぷら粉として優れた品質の造粒組成物を得ることができる。一方、比較例２のように乳化剤と小麦粉だけを造粒してバッター用組成物としても、粉立ちや流動性、水溶けは向上せず、えびの天ぷらとしてもその品質は比較例１（コントロール）より劣る結果となった。さらに比較例３は、膨張剤の効果が維持されておらず、品質の劣るものであった。
【００２４】
【発明の効果】
小麦粉等の穀粉を主体とし、また、特に膨張剤を含有し、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製造方法を提供することができる。 加熱調理時に膨張剤の効果が維持されており、乳化剤の機能も効果的に発揮でき、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組成物の製造方法を提供することができる。[0001]
[Technical field to which industry belongs]
The present invention is suitable for a batter suitable as a premix for a processed flour food that is prepared by adding water or the like mainly to flour such as wheat flour to form a batter and then cooking by heating such as frying, baking, steaming, etc. The present invention relates to a method for producing a granulated composition.
[0002]
[Prior art]
Conventionally, flour processed foods mainly composed of flour such as wheat flour, especially containing swelling agents and forming batters include fried foods such as tempura and fritters, okonomiyaki, hot cakes, pancakes, steamed bread, etc. .
In general, 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. A powdery premix in which auxiliary ingredients other than flour are also mixed is commercially available, but 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. Becomes stronger and adversely affects the texture. In particular, it is difficult to prepare batters for tempura, and experience and ingenuity are required to finish the crunchy texture.
[0003]
Thus, 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 A wheat granule for tempura having an average particle size of 100 to 180 μm (Japanese Patent Laid-Open No. 12-69925).
[0004]
The above-mentioned JP-A-51-57846, JP-A-12-69925, etc., in which wheat flour is heated and granulated or granulated together with an agglomerated binder, emulsifier and the like as described above, are granules or granules of the flour itself. Therefore, it cannot be used as it is as a batter containing a swelling agent.
[0005]
[Problems to be solved by the invention]
The present invention is a flour processed food that forms batter mainly with flour such as wheat flour, the physical properties of the powder are improved, the fluidity is excellent, there is no powdering, and the water solubility during batter formation is very good. It aims at providing the manufacturing method of the granulation composition for batters. Further, the present invention maintains the effect of the swelling agent during cooking when the processed flour food containing flours and a swelling agent and forming a batter is capable of effectively exerting the function of the emulsifier and improving the texture. An object of the present invention is to provide a method for producing a granulated composition for batter for providing a flour product having a good taste.
[0006]
[Means for Solving the Problems]
The present invention relates to a method for producing a granulation composition for batter , characterized in that granulation is performed while spraying a liquid containing an emulsifier to a powder composition containing flour and an expanding agent. The gist of the present invention is a method for producing a granulated composition for batter characterized by using an emulsifier selected from fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin .
[0007]
At least one of the swelling agents is a swelling agent coated with a lipid . In this case, the present invention sprays a liquid containing an emulsifier onto a powder composition containing a flour and a swelling agent coated with a lipid. In the method for producing a granulation composition for batter, which is characterized by granulating while using an emulsifier, an emulsifier selected from sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin is used as the emulsifier The gist of the present invention is a method for producing a granulated composition for batters.
[0008]
Amount of gas generated by adding 25 ml of a 0.7% (w / v) aqueous sulfuric acid solution to 10 g of a granulated product while being heated at 70 ° C. as a swelling agent and then granulated while heating at 70 ° C. Is measured using a gas generation amount measuring device 5 minutes after dropping, and in this case, the present invention is a flour and a swelling agent, preferably a swelling agent coated with lipid. In a method for producing a granulated composition for batter, characterized by spraying a liquid containing an emulsifier on a powder composition containing a sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol Using an emulsifier selected from a fatty acid ester, a sorbitan fatty acid ester, and lecithin, and as a swelling agent, adding water to a raw material to be a granulated composition and heating at 70 ° C. The amount of gas generated by adding 25 ml of a 0.7% (w / v) sulfuric acid aqueous solution dropwise to 10 g of the granulated sample is measured 5 minutes after the dropwise addition using a gas generation amount measuring device and becomes 5 ml or more. The gist of the present invention is a method for producing a granulated composition for batters.
[0009]
The granulation composition is a tempura flour, in which case the present invention sprays a liquid containing an emulsifier onto a powder composition containing flour and an expansion agent, preferably an expansion agent coated with a lipid. In the method for producing a granulation composition for batter, which is characterized by granulating while using an emulsifier, an emulsifier selected from sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin is used as the emulsifier Preferably, as a swelling agent, 25 ml of a 0.7% (w / v) aqueous sulfuric acid solution is added dropwise to 10 g of the granulated composition while heating at 70 ° C. and added to the raw material to be a granulated composition. production side of tempura flour an amount of gas, characterized by using those equal to or greater than 5ml measured in dropwise 5 minutes later with reference to gas generation amount measuring device It is the gist.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
The method for producing a granulating composition for batter of the present invention comprises granulating a powder composition mainly composed of flours, particularly a powder composition containing an expanding agent while spraying a liquid containing an emulsifier. Features.
The flour used in the method of the present invention is exemplified by wheat flour and starch. The granulation composition of the present invention may be cereals or only cereals and a swelling agent, but when using other auxiliary materials used in batters mainly composed of cereals, it contains the total amount. That is, depending on the processed flour processed food, if an auxiliary material other than the expansion agent is required, the granulated composition 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 granulation composition 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 granulated composition obtained by granulation contributes to the improvement of the crispy texture in tempura and the good appearance of blooming flowers. It improves the appearance, contributes to good appearance, softness, texture and good mouth melt. In order to achieve these effects, the gas generation amount of the granulated composition 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 granulation method of the present invention is characterized by granulating while spraying a liquid containing an emulsifier. The granulation may be a method in which a raw material is sprayed with a liquid and granulated while being heated, and a granulator capable of efficiently performing these operations is appropriately used. For example, there are fluidized bed granulation in which raw material powder is fluidized with air and sprayed with a liquid such as water or fat as a spray liquid, and such a method includes a porous and soft granulated product. This is preferable.
As the spray liquid, a liquid prepared by uniformly mixing a liquid material such as water or oil and an emulsifier is used. When the granulation composition is also used for fried foods such as tempura, it is preferable to use water for the liquid material.
Also, for example, in the heating step during granulation in fluidized bed granulation, the heating temperature is about 40 ° C. to 120 ° C., the product temperature is in the range of 60 ° C. or less, and the effect of the expansion agent is maintained in other cases, A suitable range is a range in which gluten is not denatured. In this heating process, a process of granulating while spraying a liquid of 10% to 60% with respect to the raw material powder composition and then drying is exemplified as a suitable condition.
The size of the granulated product is not particularly limited, but a uniformly granulated state is desirable. Preferably, the average particle size is in the range of 70 to 400 μm.
[0016]
The emulsifier used in the method of the present invention 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 concentration of the liquid is adjusted so that the content of the emulsifier is 0.01 to 1.00 parts by weight, preferably 0.01 to 0.5 parts by weight. When a liquid obtained by mixing and dissolving an emulsifier in water is used as a spray liquid, the liquid is heated to a temperature at which the emulsifier is easily dissolved, if necessary.
[0017]
[Action]
By granulating while spraying a liquid containing an emulsifier, the liquid containing the emulsifier is sprayed uniformly, so that the emulsifier is evenly dispersed on the surface of the powder and is likely to act on starch and proteins of flours It becomes. The presence of this emulsifier remarkably improves the water-solubility effect during batter formation. Furthermore, this existence state is considered to form a structure that can suppress excessive gluten formation at the time of batter formation and can hold the gas generated by the swelling agent, and the appearance of flowers in the tempura clothes, crispy food The function of the emulsifier can be effectively exhibited, such as feeling and good melting in the mouth, and suppression of changes over time due to starch aging. These effects are obtained by spraying, and the effects of the present invention cannot be obtained even if granulation is performed by mixing flours and emulsifiers.
The granulated composition obtained by the production method of the present invention has very good water solubility, is free from lumps, and can be uniformly dispersed to form a batter having a stable viscosity. In addition, the granulated composition is free from powdering and has good fluidity.It is easy to weigh with a measuring cup when preparing the batter, improving workability. Simply adding water, milk, etc. Can be formed.
[0018]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
[0019]
Examples 1-2
<Preparation of granulation composition for batter (tempura flour)>
Prepare a granulated composition by mixing all the ingredients except the emulsifiers of the raw materials shown in Table 1 into a powder composition and granulating it while spraying a liquid in which the emulsifier is mixed and dissolved in water. did. The spray liquid was prepared and sprayed so that the liquid amount was about 40% by weight and the emulsifier content was the blending amount shown in Table 1 with respect to the total amount of the raw material powder. For granulation, using a fluidized bed granulator, granulation and drying are performed while spraying a spray liquid in a fluidized bed with hot air at 70 ° C., and a granulated composition is obtained by performing a treatment for 60 minutes. It was.
[0020]
Comparative Examples 1-3
The following granulation composition was prepared with the formulation shown in Table 1.
Comparative Example 1: Raw materials containing an emulsifier were mixed, and water was sprayed on the powder mixture to obtain a granulated composition for batter.
Comparative Example 2: To a powder mixture in which wheat flour and an emulsifier were mixed in advance and sprayed with water, other auxiliary raw materials were added later to obtain a batter composition.
Comparative Example 3: Raw materials containing an emulsifier were mixed, and water was sprayed onto the powder mixture to obtain a granulated composition for batter.
[0021]
<Manufacture of tempura using batter composition>
A batter was prepared by adding 150 parts of water to 100 parts of the batter granulation composition (tempura flour) obtained in Examples 1 and 2 and Comparative Examples 1 and 2, and dipping shrimp in the batter. Then, fried tempura with salad oil heated to 170-180 ° C. for 2 minutes to produce shrimp tempura.
About the batter composition and its batter and the obtained shrimp tempura, 20 panelists evaluated the score according to the following evaluation criteria, and the total score was calculated. The evaluation was performed by relative evaluation using Comparative Example 1 as a control.
[0022]
[Table 1]
Expansion agent B: Top baking powder deluxe (heat resistant expansion agent) [Okuno Pharmaceutical Co., Ltd.]
Emulsifier: Sucrose fatty acid ester (Mitsubishi Chemical Corporation)
<Evaluation criteria>
+2: Good +1: Slightly good 0: Normal (same as control)
-1: Somewhat bad -2: Bad [0023]
A granulated composition having excellent quality as a tempura powder can be obtained by granulating while adding an emulsifier in advance and spraying the dissolved liquid onto the raw material powder composition as in Examples 1 and 2. On the other hand, as in Comparative Example 2, only an emulsifier and wheat flour are granulated to make a composition for batter, but powdering, fluidity and water solubility are not improved, and the quality of shrimp tempura is Comparative Example 1 (control). Inferior results. Furthermore, in Comparative Example 3, the effect of the swelling agent was not maintained, and the quality was inferior.
[0024]
【The invention's effect】
In flour processed foods mainly composed of flour such as wheat flour and containing batters, especially in the form of batters, the physical properties of the powder are improved, the fluidity is excellent, there is no flouriness, and the water solubility during batter formation is improved. Can provide a method for producing a granulated composition for batter that is extremely good. A method for producing a granulated composition for batter to provide a flour product that maintains the effect of a swelling agent during cooking, can effectively exert the function of an emulsifier, has improved texture, and has a good taste. Can be provided.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000372062A JP4376451B2 (en) | 2000-12-06 | 2000-12-06 | Method for producing granulated composition for batter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000372062A JP4376451B2 (en) | 2000-12-06 | 2000-12-06 | Method for producing granulated composition for batter |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002171924A JP2002171924A (en) | 2002-06-18 |
| JP4376451B2 true JP4376451B2 (en) | 2009-12-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000372062A Expired - Fee Related JP4376451B2 (en) | 2000-12-06 | 2000-12-06 | Method for producing granulated composition for batter |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004033142A (en) * | 2002-07-05 | 2004-02-05 | Showa Sangyo Co Ltd | Granular tempura flour |
| WO2018181749A1 (en) * | 2017-03-30 | 2018-10-04 | 株式会社ニチレイフーズ | Batter for fried food |
| JP7045874B2 (en) * | 2018-02-05 | 2022-04-01 | 株式会社日清製粉ウェルナ | Batter mix for fried food |
| JP7045875B2 (en) * | 2018-02-05 | 2022-04-01 | 株式会社日清製粉ウェルナ | Batter mix for fried food |
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2000
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