JP4663928B2 - Clothing composition - Google Patents
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- JP4663928B2 JP4663928B2 JP2001268877A JP2001268877A JP4663928B2 JP 4663928 B2 JP4663928 B2 JP 4663928B2 JP 2001268877 A JP2001268877 A JP 2001268877A JP 2001268877 A JP2001268877 A JP 2001268877A JP 4663928 B2 JP4663928 B2 JP 4663928B2
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【０００１】
【発明の属する技術分野】
本発明は、油ちょう直後の衣の食感及び外観が良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持される衣用組成物に関する。
【０００２】
【従来の技術】
具材に小麦粉を主成分とする衣用組成物を水で溶いて調製したバッターを付け、適宜パン粉を付けた後、油ちょうして作られる唐揚げ、天ぷら、フリッター、コロッケ、トンカツ等の揚げ物は、クリスピーでサクサクした衣の食感が美味しさの１つの要素となっている。
【０００３】
しかし、揚げ物の衣の食感は、揚げたてのときには比較的良好であるが、油ちょう後の時間が経過するに伴って、具材の水分が衣に移行するなどの理由から、サクサク感がなくなって劣化する傾向がある。
【０００４】
このような問題を改善するために、様々な方法が提案されている。例えば、特開平２−３９８６５号公報には、窒素溶解度指数３５〜６５の全脂大豆粉を小麦粉を主体とする穀粉類の重量に対して５〜１５％の割合で配合したことを特徴とする揚物用衣組成物が開示されている。
【０００５】
特開平７−６７５６５号公報には、小麦粉５０〜７０重量部と、化工澱粉１〜３０重量部と、粉末卵白、粉末卵黄、粉末植物性たん白、粉末油脂、膨脹剤及び増粘多糖類のうちの３種類以上からなる粉体５〜２５重量部とを含むことを特徴とする揚げ物用衣材が開示されている。
【０００６】
特開平８−１３１１０９号公報には、酸化澱粉およびワキシー澱粉を含有することを特徴とする揚げ物用衣組成物が開示されている。
【０００７】
特開平９−１７３００１号公報には、小麦粉６０〜８０重量部と、化工澱粉１〜３０重量部と、粉末大豆たん白、粉末卵白、膨脹剤及びシュガーエステルからなる混合粉体５〜２０重量部とを含有してなることを特徴とする天ぷら用衣材が開示されている。
【０００８】
特開平１０−５７０００号公報には、熱処理小麦粉、酸化澱粉、米粉およびコハク酸モノグリセライドを含有することを特徴とする揚げ物用衣組成物が開示されている。
【０００９】
【発明が解決しようとする課題】
しかし、上記従来の衣用組成物を用いても、油ちょう後の時間が経過した場合における衣の食感や外観について、充分満足できるとは言えなかった。
【００１０】
したがって、本発明の目的は、油ちょう直後の衣の食感及び外観が良好であり、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持される衣用組成物を提供することにある。
【００１１】
【課題を解決するための手段】
上記目的を達成するため、本発明の衣用組成物は、馬鈴薯澱粉及びタピオカ澱粉をその合計量で３５〜６０質量％含有し、前記タピオカ澱粉が、アセチル化タピオカ澱粉、架橋タピオカ澱粉、酸化タピオカ澱粉から選ばれた少なくとも２種以上を含むものであり、前記馬鈴薯澱粉と前記タピオカ澱粉との配合割合が、質量比で２／１〜１／２であり、ＨＬＢが１０以上であるショ糖脂肪酸エステルを０．１〜１．０質量％含有し、更に、炭酸水素ナトリウム３０〜５０質量％、固形油脂１〜２０質量％及び酸性剤３０〜５５質量％を含有する食品用膨脹剤であって、該膨脹剤４ｇを５０℃の水１００ｍｌに加えて撹拌したときに発生する累積ガスの発生量が、撹拌開始から３０秒で５〜４５ｍｌ、６０秒で５０〜１００ｍｌ、９０秒で１００〜１５０ｍｌである膨脹剤を含有することを特徴とする。
【００１２】
本発明によれば、衣用組成物に、所定量の馬鈴薯澱粉及びタピオカ澱粉を配合することにより、良好なサクみを有する衣を得ることができる。また、前記タピオカ澱粉が、アセチル化タピオカ澱粉、架橋タピオカ澱粉、酸化タピオカ澱粉から選ばれた少なくとも２種以上を含むものであるので、ソフトさとサクみのバランスのよい衣を得ることができる。
【００１３】
また、衣用組成物に、所定量のＨＬＢが１０以上であるショ糖脂肪酸エステルを配合することにより、花咲きに優れた外観の良い衣を得ることができる。また、澱粉の老化を効果的に防止できるので、良好な食感及び外観を維持できる。
更に、炭酸水素ナトリウム３０〜５０質量％、固形油脂１〜２０質量％及び酸性剤３０〜５５質量％を含有する食品用膨脹剤であって、該膨脹剤４ｇを５０℃の水１００ｍｌに加えて撹拌したときに発生する累積ガスの発生量が、撹拌開始から３０秒で５〜４５ｍｌ、６０秒で５０〜１００ｍｌ、９０秒で１００〜１５０ｍｌである膨脹剤を含有するので、バッター調製時及び保存中における膨脹剤の発泡を抑えて、油ちょう時における発泡力を維持することができ、より花咲きに優れ、ソフトでサクみのある衣を得ることができる。
【００１４】
そして、本発明の衣用組成物を用いることにより、花咲きに優れ、クリスピーでサクサクした良好な食感を有し、この食感及び外観の経時変化の少ない衣を得ることができる。
【００１５】
本発明においては、前記ショ糖脂肪酸エステルに結合した脂肪酸がステアリン酸及び／又はパルミチン酸であることが好ましい。この態様によれば、より食感及び外観に優れた衣を得ることができる。
【００１７】
また、前記馬鈴薯澱粉とタピオカ澱粉との配合割合が、質量比で２／１〜１／２であるので、より良好な食感の衣を得ることができる。
【００１９】
また、熱処理小麦粉を含有することが好ましい。この態様によれば、バッター中のグルテンの形成を少なくできるので、衣の組織がもろくなり、よりサクみのある衣を得ることができる。
【００２０】
また、窒素溶解指数８５以上の大豆蛋白質を０．２〜１．０質量％含有することが好ましい。この態様によれば、バッターを適度な粘度に保つことができるので、具材にバッターを付着させやすく、また、よりソフトでサクみのある衣を得ることができる。
【００２１】
【発明の実施の形態】
本発明の衣用組成物は、馬鈴薯澱粉及びタピオカ澱粉と、ＨＬＢが１０以上であるショ糖脂肪酸エステルと、食品用膨脹剤とを含有する衣用組成物である。
【００２２】
以下、衣用組成物の各成分について説明する。
本発明の衣用組成物における馬鈴薯澱粉及びタピオカ澱粉の含有量は、その合計量で３５〜６０質量％である。より好ましくは馬鈴薯澱粉及びタピオカ澱粉をその合計量で４０〜５５質量％含有する。衣用組成物における馬鈴薯澱粉及びタピオカ澱粉の含有量がその合計量で３５質量％未満であると、サクみのない衣となり、６０質量％超であるとガリガリとした硬い食感の衣になる。
【００２３】
本発明においては、上記タピオカ澱粉として、アセチル化タピオカ澱粉、架橋タピオカ澱粉、酸化タピオカ澱粉から選ばれた少なくとも２種以上を含むものを用いる。このような化工澱粉を用いることにより、ソフトさとサクみのバランスのよい衣を得ることができる。
【００２４】
さらに、馬鈴薯澱粉とタピオカ澱粉との配合割合は、質量比で２／１〜１／２である。これにより、さらに良好な食感の衣を得ることができる。
【００２５】
また、本発明の衣用組成物におけるＨＬＢが１０以上のショ糖脂肪酸エステルの含有量は０．１〜１．０質量％である。より好ましくは０．２〜０．８質量％である。このようなショ糖脂肪酸エステルを用いることにより、花咲きに優れた外観の良い衣を得ることができる。また、澱粉の老化を効果的に防止できるので、良好な食感及び外観を維持できる。更に、油ちょうする際の衣の散逸を防止でき、揚げカス量を減少できるので、作業効率も良くなる。
【００２６】
本発明においては、上記ショ糖脂肪酸エステルに結合した脂肪酸がステアリン酸及び／又はパルミチン酸であることが好ましい。すなわち、本発明においては、ステアリン酸又はパルミチン酸が結合したショ糖脂肪酸モノエステル、ステアリン酸及び／又はパルミチン酸が結合したショ糖脂肪酸ジエステルを用いることが好ましく、特に、ショ糖脂肪酸モノエステルの含有量が４５質量％以上であって、かつショ糖脂肪酸ジエステルの含有量が４０質量％未満であるものが好ましく用いられる。
【００２７】
このようなショ糖脂肪酸エステルを用いることにより、該ショ糖脂肪酸エステルの脂肪酸基と澱粉との複合体形成による効果、該ショ糖脂肪酸エステルと小麦粉のグルテンとの相互作用等により、食感及び外観に優れた衣を得ることができる。
【００２８】
本発明の衣用組成物は、上記の成分以外に、食品用膨脹剤を含有する。また、更に、熱処理小麦粉、大豆蛋白質から選ばれた少なくとも１種以上を含有することが好ましい。
【００２９】
食品用膨脹剤としては、該膨脹剤４ｇを５０℃の水１００ｍｌに加えて撹拌したときに発生する累積ガスの発生量が、撹拌開始から３０秒で５〜４５ｍｌ、６０秒で５０〜１００ｍｌ、９０秒で１００〜１５０ｍｌとなるように、炭酸水素ナトリウム、油脂及び酸性剤を配合したものを用いる。
【００３０】
上記油脂としては、常温で固形の食用油脂が好ましく用いられ、例えばヘット、ラード、バター等の固形油脂、上記固形油脂に水素添加した固形油脂、菜種油、大豆油、パーム油、綿実油、トウモロコシ油、オリーブ油、サフラワー油、ヒマワリ油、落花生油、グレープシード油等の植物油脂や魚鯨油等の液状油脂を水素添加して得られる固形油脂等が挙げられる。また、酸性剤としては酒石酸、酒石酸水素カリウム、フマル酸、フマル酸ナトリウム、リン酸二水素カルシウム、リン酸二水素ナトリウム、酸性ピロリン酸ナトリウム、焼ミョウバン、焼アンモニウムミョウバン、グルコノデルタラクトン、グルコン酸塩等が好ましく用いられる。
【００３１】
このような膨脹剤は、例えば、予め液状にしておいた固形油脂を、炭酸水素ナトリウム及び／又は酸性剤に噴霧し、適宜撹拌混合することによって調製することができる。また、粉末にした固形油脂を、炭酸水素ナトリウム、酸性剤等に添加して撹拌混合してもよい。
【００３２】
膨脹剤における上記各成分の配合割合は、炭酸水素ナトリウム３０〜５０質量％、油脂１〜２０質量％、酸性剤３０〜５５質量％である。
【００３３】
なお、膨脹剤は、上記の基本的成分の他に、小麦粉、澱粉（例えばコーンスターチ、ワキシーコーンスターチ、馬鈴薯澱粉、タピオカ澱粉等）等を適宜含むことができる。
【００３４】
このような膨脹剤を用いることにより、バッターの調製時及び保存中における膨脹剤の発泡を抑えて、油ちょう時における発泡力を維持できるので、より花咲きに優れ、ソフトでサクみのある衣を得ることができる。また、品質安定性に優れたバッターを得ることができる。
【００３５】
衣用組成物における上記膨脹剤の含有量は、０．２〜１．５質量％が好ましい。膨脹剤の含有量が上記より少ないと花咲きに優れた衣が得られず、上記より多いと衣が油っぽくなり、膨脹剤反応残渣による異味を感じやすくなる。
【００３６】
また、熱処理小麦粉としては、小麦粉中の蛋白質が変性する程度の温度で加熱処理した小麦粉が使用される。上記加熱処理は、湿熱又は乾熱条件で７０〜１２０℃、好ましくは８０〜１２０℃で２０〜９０分間処理して行なわれる。加熱温度が上記よりも低く、加熱時間が上記よりも短いと、蛋白変性が不充分となってグルテンの形成を阻害する効果が乏しくなり、衣のサクみが乏しくなる。また、加熱温度が上記よりも高く、加熱時間が上記よりも長くなると、衣の組織が充分に形成されず、衣がもろくなりすぎてしまう。本発明においては、８０〜１２０℃で２０〜９０分間乾熱処理したものを用いることが特に好ましい。また、熱処理する前の小麦粉の蛋白含有率が５〜１０質量％のものが好ましく用いられる。
【００３７】
このような熱処理小麦粉を含有することにより、バッター中におけるグルテンの形成を少なくできるので、衣の組織が適度にもろくなり、よりサクみのある衣を得ることができる。また、品質安定性に優れたバッターを得ることができる。
【００３８】
衣用組成物における熱処理小麦粉の含有量は、２．５〜１５質量％が好ましい。衣用組成物における熱処理小麦粉の含有量が２．５質量％未満であると、充分なクリスピー感を衣に付与できず、１５質量％超であると、ガリガリとした硬い食感の衣になる。
【００３９】
なお、本発明においては、熱処理小麦粉の他に、通常の小麦粉を併用することができ、このような小麦粉としては、通常、揚げ物の衣に用いられる小麦粉であれば特に制限はなく、例えば薄力粉、中力粉等を用いることができる。
【００４０】
また、大豆蛋白質としては、窒素溶解指数８５以上の分離大豆蛋白質が好ましく用いられる。このような大豆蛋白質の調製は、例えば以下のようにして行なうことができる。脱脂加工大豆に水を加えて不溶のおから成分を除去して豆乳を得、この豆乳を大豆グロブリンの等電点であるｐＨ４．５付近に調整して大豆グロブリンを選択的に沈殿させ、ホエーを分離してカードを得る。そして、このカードに水を加えて固形分を分散させ、中和後、加熱殺菌処理して噴霧乾燥して得ることができる。また、市販のものを用いてもよく、例えば「サンラバー２０」（商品名、不二精油製、窒素溶解指数平均９０）等を用いることもできる。
【００４１】
窒素溶解指数８５以上の大豆蛋白質を含有することにより、バッターを適度な粘度に保つことができる（粘度安定性の向上）ので、具材にバッターを付着させやすく、また、よりソフトでサクみのある衣を得ることができる。なお、窒素溶解指数が８５未満の大豆蛋白質を用いた場合、バッターの粘度安定性に乏しく、具材に充分な量のバッターを付着させにくくなる。また、衣の食感もクリスピー感の弱いものとなる。
【００４２】
衣用組成物における上記大豆蛋白質の含有量は、０．２〜１．０質量％が好ましい。大豆蛋白質の含有量が０．２質量％未満であるとバッターの粘度安定化の効果に乏しく、１．０質量％超であるとガリガリとした硬い食感の衣になる。
【００４３】
なお、窒素溶解指数とは、通常、総蛋白含量に対する水溶性蛋白量を表し、蛋白質の変性度を示す目安となり、ＡＯＣＳ法に準じた方法により測定して求めることができる。すなわち、試料５ｇを容量４００ｍｌのビーカーに正確に量りとり、３０℃の蒸留水を２００ｍｌ加えて３０℃に保ち、撹拌機で撹拌（１２０ｒｐｍ、１２０分間）を行なった後、２５０ｍｌに定容とする。この混合物を遠心分離（１５００ｒｐｍ、１０分間）後、濾過し、上澄みを回収する。この上澄みをケルダール法に供して全窒素量を求め、原料粉末に対する割合（％）を求めればよい。
【００４４】
本発明の衣用組成物は、上記基本的成分の他に小麦セモリナ、米粉、コーンフラワー、コーングリッツ、大豆粉等の穀粉類、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦粉澱粉等の澱粉類やこれらの化工澱粉、卵黄粉末、全卵粉末、卵白粉末等の卵粉末、乳化剤、糖アルコールを含む糖類、食塩、粉末醤油、畜肉、魚介類及び植物のエキス粉末、アミノ酸、有機酸等の調味料類、香辛料、香料、着色料、ビタミン、ミネラル類等の栄養成分を適宜含むことができる。
【００４５】
本発明の衣用組成物を用いてバッターを調製する際における該衣用組成物と水との配合割合は、衣用組成物１００質量部に対して、水９０〜２００質量部が好ましい。
【００４６】
本発明の衣用組成物を用いることにより、油ちょう直後の衣の食感及び外観が良好であり、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持される揚げ物を得ることができる。また、本発明の衣用組成物を用いて調製したバッターは、粘度等の品質安定性に優れているので、調製後時間が経過したバッターを用いても、良好な食感及び外観を有する揚げ物を得ることができる。
【００４７】
本発明の衣用組成物は、揚げ物類全般（冷凍・冷蔵品等も含む）に使用することができるが、特に天ぷらや唐揚げ等のパン粉を使用しない揚げ物類に好ましく使用される。
【００４８】
【実施例】
以下、例を挙げて本発明を具体的に説明する。なお、以下の例においては、大豆蛋白質として「サンラバー２０」（商品名、不二精油製）を用いた。また、膨脹剤として表１に示すものを用いた。
【００４９】
【表１】
膨脹剤のガス発生量測定方法については、食品衛生法第７条第１項及び第１０条の規定に基づき定められた食品、添加物等の規格基準で規定された発生ガス測定法に準じて行なった。すなわち、予め５０℃の水と撹拌子を入れたガス発生用フラスコを５０℃の水浴中に入れ、このフラスコに試料（膨脹剤）４．０ｇをオブラートに包んで投入し、投入後速やかに三方コック（開放にした状態）でフラスコと外とう管付きガスビュレットとをつなぎ、ガスビュレットの液面が０の目盛りに合うように水準瓶の位置を調整する。そして、三方コックをフラスコ側に開けて、撹拌子を回して反応を開始させ、反応開始から３０秒後、６０秒後、９０秒後にそれぞれ水準瓶とガス発生ビュレットの液面の高さを合わせて、その目盛りＶ（ｍｌ）を読み、その時の発生ガスの温度ｔ（℃）を温度計で読む。また、別途、空試験値ｖ（ｍｌ）を求めて、下記式により標準状態における発生ガス量Ｖ0（ｍｌ）を求めた。
【００５１】
【数１】
Ｖ0＝（Ｖ−ｖ）×｛（Ｐ−ｐ）／１０１｝×｛２７３／（２７３＋ｔ）｝
Ｐ：測定時における大気圧（ｋＰａ）
ｐ：ｔ（℃）における水の水蒸気圧（ｋＰａ）
実施例１、比較例１〜９
以下の表においては、ショ糖脂肪酸エステル等を「乳化剤」と表現する。
【００５２】
表２に示す配合の各衣用組成物１００ｇに冷水（２℃、以下同じ）１５０ｇを加え、緩く撹拌してバッターを調製した。なお、乳化剤としてショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ１１）のものを用いた。
【００５３】
各バッターを、開いた子アジに均一に付着させた後、１７５℃で３分間油ちょうして、それぞれアジの天ぷらを作った。
【００５４】
得られたアジの天ぷらを用いて、１５名のパネラーにより、その食感及び外観の評価を行なった。その結果を併せて表２に示す。
【００５５】
食感及び外観の評価は、揚げ物を室温（２５℃）に１０分〜５時間放置した後、その衣の食感及び外観について、以下の基準で評価した（以下の例においても同じ）。なお、本発明においては、室温に１０分間放置したものを油ちょう直後の状態とする。
【００５６】
衣の花咲きが優れ、油切れが非常によく、極めてサクサクしているものを５点、順次、食感及び外観が悪くなるにしたがって４〜２点とし、衣の花咲きがほとんどなく、油切れが非常に悪く、衣のべたつきが大きく、サクサクしていないものを１点として、点数評価してその平均点を求めた。
【００５７】
【表２】
表２から、本願で規定する所定量の馬鈴薯澱粉及びタピオカ澱粉、ショ糖脂肪酸エステルを含有する実施例１は、各澱粉を単独で含有する比較例１（馬鈴薯澱粉）、比較例２（タピオカ澱粉）、他の種類の澱粉を含有する比較例３〜５、馬鈴薯澱粉及びタピオカ澱粉の含有量が本願で規定する範囲外である比較例６、７、ショ糖脂肪酸エステルの含有量が本願で規定する範囲外である比較例８、９等に比べて、油ちょう直後の衣の食感及び外観が良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持されていることが分かる。
【００５９】
実施例２〜６、比較例１０〜１４
表３に示す配合の各衣用組成物１００ｇに冷水１００ｇを加え、バッターが滑らかになるまで撹拌してバッターを調製した。なお、乳化剤として実施例２ではショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ１１）、実施例３ではショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ１６）、実施例４ではショ糖脂肪酸エステル（パルミチン酸、ＨＬＢ１６）、実施例５ではショ糖脂肪酸エステル（オレイン酸、ＨＬＢ１５）、実施例６ではショ糖脂肪酸エステル（ミリスチン酸、ＨＬＢ１６）、比較例１０ではショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ５）、比較例１１ではショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ８）、比較例１２ではコハク酸モノグリセリン脂肪酸エステル、比較例１３ではモノグリセリン脂肪酸エステル、比較例１４ではレシチンをそれぞれ用いた。
【００６０】
各バッターを、子エビ（ホワイト、６１〜７０サイズ）に均一に付着させた後、１７５℃で３分３０秒間油ちょうして、それぞれエビフリッターを作った。
【００６１】
得られたエビフリッターの衣の食感及び外観について、上記と同様にして評価を行なった。その結果を併せて表３に示す。
【００６２】
【表３】
表３から、ＨＬＢが１０以上のショ糖脂肪酸エステルを用いた実施例２〜６は、ＨＬＢが１０未満のショ糖脂肪酸エステルを用いた比較例１０、１１、他の乳化剤を用いた比較例１２〜１４等に比べて、油ちょう直後の衣の食感及び外観が良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持されていることが分かる。特に、脂肪酸としてステアリン酸又はパルミチン酸が結合したショ糖脂肪酸エステルを用いた実施例２〜４は、衣の食感及び外観が良好であることが分かる。
【００６４】
実施例７〜１５、比較例１５
表４に示す配合の各衣用組成物１００ｇに冷水１４０ｇを加え、緩く撹拌してバッターを調製した。なお、乳化剤としては、ショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ１１）を用いた。
【００６５】
各バッターを、輪切りにしたサツマイモ（厚さ８ｍｍ）に均一に付着させた後、１７５℃で４分間油ちょうして、それぞれサツマイモの天ぷらを作った。
【００６６】
得られたサツマイモの天ぷらの衣の食感及び外観について、上記と同様にして評価を行った。その結果を併せて表４に示す。
【００６７】
【表４】
表４から、馬鈴薯澱粉及びタピオカ澱粉を併用した実施例７〜１５は、タピオカ澱粉を単独で用いた比較例１５に比べて、油ちょう直後の衣の食感及び外観が良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持されていることが分かる。特に、アセチル化タピオカ澱粉、架橋タピオカ澱粉、酸化タピオカ澱粉から選ばれた２種以上を用いた実施例７〜９、１３〜１５は、上記各タピオカ澱粉を単独で用いた実施例１０〜１２に比べて、より衣の食感及び外観が良好であることが分かる。
【００６９】
更に、大豆蛋白を含有する実施例１３、膨脹剤を含有する実施例１４、熱処理小麦粉を含有する実施例１５は、特に衣の食感及び外観が良好であることが分かる。
【００７０】
実施例１６〜２１
表５に示す配合の各衣用組成物１００ｇに冷水１１０ｇを加えて撹拌し、バッターを調製した。なお、乳化剤としてショ糖脂肪酸エステル（ステアリン酸、ＨＬＢ１６）を用いた。また、膨脹剤として実施例１７〜１９では膨脹剤Ｂ、実施例２０では膨脹剤Ｃ、実施例２１では膨脹剤Ｄを用いた。
【００７１】
各バッターを、鶏肉（一切れ２０〜２５ｇ）に均一に付着させた後、１７５℃で４分間油ちょうして、それぞれ唐揚げを作った。
【００７２】
得られた唐揚げの衣の食感及び外観について、上記と同様にして評価を行った。その結果を併せて表５に示す。
【００７３】
【表５】
表５から、所定のガス発生量の膨脹剤を含有する実施例１７〜１９は、膨脹剤を用いなかった実施例１６、ガス発生量の多い膨脹剤を含有する実施例２０、ガス発生量の少ない膨脹剤を含有する実施例２１に比べて、油ちょう直後の衣の食感及び外観がより良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持されていることが分かる。
【００７５】
【発明の効果】
以上説明したように本発明によれば、衣用組成物に、馬鈴薯澱粉及び、アセチル化タピオカ澱粉、架橋タピオカ澱粉、酸化タピオカ澱粉から選ばれた少なくとも２種以上を含むタピオカ澱粉を、前記馬鈴薯澱粉と前記タピオカ澱粉との配合割合が、質量比で２／１〜１／２であって合計量で３５〜６０質量％、ＨＬＢが１０以上であるショ糖脂肪酸エステルを０．１〜１．０質量％含有させ、更に、炭酸水素ナトリウム３０〜５０質量％、固形油脂１〜２０質量％及び酸性剤３０〜５５質量％を含有する食品用膨脹剤であって、該膨脹剤４ｇを５０℃の水１００ｍｌに加えて撹拌したときに発生する累積ガスの発生量が、撹拌開始から３０秒で５〜４５ｍｌ、６０秒で５０〜１００ｍｌ、９０秒で１００〜１５０ｍｌである膨脹剤を含有させることにより、油ちょう直後の衣の食感が良好で、油ちょう後の時間が経過しても衣の食感及び外観が良好に維持される衣用組成物を提供することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a clothing composition in which the texture and appearance of clothing immediately after oiling are good and the texture and appearance of clothing are maintained well even after the time after oiling.
[0002]
[Prior art]
Fried foods such as deep-fried chicken, tempura, fritters, croquettes, and tonkatsu are made by adding a batter prepared by dissolving a clothing composition mainly composed of flour in water to the ingredients, adding bread crumbs as appropriate, and then sautéing with oil. The texture of crispy and crisp clothing is one of the elements of its deliciousness.
[0003]
However, the texture of the fried clothes is relatively good when freshly fried, but the crispy feeling disappears due to the fact that the moisture of the ingredients shifts to the clothes as time passes after oiling. Tend to deteriorate.
[0004]
In order to improve such a problem, various methods have been proposed. For example, Japanese Patent Laid-Open No. 2-39865 is characterized in that a full fat soybean flour having a nitrogen solubility index of 35 to 65 is blended at a ratio of 5 to 15% with respect to the weight of flours mainly composed of wheat flour. A fried garment composition is disclosed.
[0005]
In JP-A-7-67565, wheat flour 50 to 70 parts by weight, modified starch 1 to 30 parts by weight, powdered egg white, powdered egg yolk, powdered vegetable protein, powdered fats and oils, a swelling agent and a thickening polysaccharide A fried food material characterized by containing 5 to 25 parts by weight of a powder comprising three or more of them is disclosed.
[0006]
Japanese Unexamined Patent Publication No. 8-131109 discloses a fried food composition characterized by containing oxidized starch and waxy starch.
[0007]
Japanese Patent Application Laid-Open No. 9-173001 discloses 60 to 80 parts by weight of wheat flour, 1 to 30 parts by weight of modified starch, and 5 to 20 parts by weight of a mixed powder comprising powdered soybean protein, powdered egg white, a swelling agent and a sugar ester. The tempura clothing material characterized by containing these is disclosed.
[0008]
Japanese Patent Application Laid-Open No. 10-57000 discloses a fried food composition characterized by containing heat-treated wheat flour, oxidized starch, rice flour and succinic acid monoglyceride.
[0009]
[Problems to be solved by the invention]
However, even if the conventional clothing composition is used, it cannot be said that the texture and appearance of the clothing when the time after oiling has passed is sufficiently satisfactory.
[0010]
Accordingly, an object of the present invention is to provide a garment composition that has a good texture and appearance of the garment immediately after oiling, and that maintains a good texture and appearance of the garment even after the time after oiling. It is to provide.
[0011]
[Means for Solving the Problems]
In order to achieve the above object, the garment composition of the present invention contains potato starch and tapioca starch in a total amount of 35 to 60% by mass, and the tapioca starch comprises acetylated tapioca starch, cross-linked tapioca starch, oxidized tapioca A sucrose fatty acid containing at least two or more selected from starch, wherein the blending ratio of the potato starch and the tapioca starch is 2/1 to 1/2 by mass ratio, and the HLB is 10 or more A food expansion agent containing 0.1 to 1.0% by mass of an ester, and further containing 30 to 50% by mass of sodium hydrogen carbonate, 1 to 20% by mass of a solid fat and oil, and 30 to 55% by mass of an acidic agent. The amount of accumulated gas generated when 4 g of the expansion agent is added to 100 ml of water at 50 ° C. and stirred is 5 to 45 ml in 30 seconds from the start of stirring, 50 to 100 ml in 60 seconds, and 100 in 90 seconds. It is characterized by containing a swelling agent which is ˜150 ml.
[0012]
ADVANTAGE OF THE INVENTION According to this invention, the clothing which has a favorable sachet can be obtained by mix | blending a predetermined amount of potato starch and tapioca starch with the composition for clothing. Moreover, since the said tapioca starch contains at least 2 or more types chosen from the acetylated tapioca starch, the bridge | crosslinking tapioca starch, and the oxidation tapioca starch, the clothing with a good balance of softness and a savoryness can be obtained.
[0013]
In addition, by adding a predetermined amount of sucrose fatty acid ester having an HLB of 10 or more to the garment composition, it is possible to obtain a garment with good appearance and excellent flower bloom. Moreover, since the aging of starch can be effectively prevented, a good texture and appearance can be maintained.
Furthermore, it is a food expansion agent containing 30 to 50% by mass of sodium hydrogen carbonate, 1 to 20% by mass of solid fat and oil and 30 to 55% by mass of an acidic agent, and 4 g of the expansion agent is added to 100 ml of water at 50 ° C When the batter is prepared and stored, the amount of accumulated gas generated when stirring is 5 to 45 ml in 30 seconds from the start of stirring, 50 to 100 ml in 60 seconds, and 100 to 150 ml in 90 seconds. It is possible to suppress foaming of the expansion agent in the inside, and to maintain the foaming power at the time of oiling, and it is possible to obtain a garment that is more excellent in flower bloom and soft and crisp.
[0014]
By using the garment composition of the present invention, it is possible to obtain a garment that is excellent in flowering, has a good crispy and crispy texture, and has little change in texture and appearance over time.
[0015]
In the present invention, the fatty acid bonded to the sucrose fatty acid ester is preferably stearic acid and / or palmitic acid. According to this aspect, it is possible to obtain a clothing having a better texture and appearance.
[0017]
The mixing ratio of the potato starch and tapioca starch, because it is 2 / 1-1 / 2 by weight ratio, can be obtained garments better texture.
[0019]
Moreover, it is preferable to contain heat-treated flour. According to this aspect, since the formation of gluten in the batter can be reduced, the clothing tissue becomes brittle, and a more savory clothing can be obtained.
[0020]
Moreover, it is preferable to contain 0.2-1.0 mass% of soybean protein with a nitrogen solubility index of 85 or more. According to this aspect, since the batter can be maintained at an appropriate viscosity, the batter can be easily attached to the ingredients, and a softer and more savory garment can be obtained.
[0021]
DETAILED DESCRIPTION OF THE INVENTION
The clothing composition of the present invention is a clothing composition containing potato starch and tapioca starch, a sucrose fatty acid ester having an HLB of 10 or more, and a food expansion agent .
[0022]
Hereinafter, each component of the composition for clothing will be described.
Content of the potato starch and tapioca starch in the clothing composition of this invention is 35-60 mass% in the total amount. More preferably, potato starch and tapioca starch are contained in a total amount of 40 to 55% by mass. When the content of potato starch and tapioca starch in the composition for clothing is less than 35% by mass, the garment has no crunchiness, and when it exceeds 60% by mass, the garment has a hard texture that is crunchy. .
[0023]
In the present invention, as the tapioca starch, acetylated tapioca starch, crosslinked tapioca starch, Ru used those containing at least two kinds selected from oxidized tapioca starch. By using such a modified starch, it is possible to obtain a garment having a good balance between softness and crispness.
[0024]
Further, blending ratio of the potato starch and tapioca starch, Ru 2 / 1-1 / 2 der in mass ratio. As a result, a clothing having a better texture can be obtained.
[0025]
Moreover, content of sucrose fatty acid ester whose HLB is 10 or more in the clothing composition of this invention is 0.1-1.0 mass%. More preferably, it is 0.2-0.8 mass%. By using such a sucrose fatty acid ester, it is possible to obtain a garment with good appearance and excellent flower bloom. Moreover, since the aging of starch can be effectively prevented, a good texture and appearance can be maintained. In addition, it is possible to prevent the clothes from being dissipated during oiling and to reduce the amount of frying waste, so that the work efficiency is improved.
[0026]
In the present invention, the fatty acid bonded to the sucrose fatty acid ester is preferably stearic acid and / or palmitic acid. That is, in the present invention, it is preferable to use a sucrose fatty acid monoester to which stearic acid or palmitic acid is bound, or a sucrose fatty acid diester to which stearic acid and / or palmitic acid is bound, and in particular, it contains sucrose fatty acid monoester. Those having an amount of 45% by mass or more and a sucrose fatty acid diester content of less than 40% by mass are preferably used.
[0027]
By using such a sucrose fatty acid ester, due to the effect of complex formation between the fatty acid group of the sucrose fatty acid ester and starch, the interaction between the sucrose fatty acid ester and gluten of wheat flour, etc., the texture and appearance You can get an excellent clothes.
[0028]
The clothing composition of the present invention contains a food expansion agent in addition to the above components . Furthermore, it is preferable to contain at least one selected from heat-treated wheat flour and soybean protein.
[0029]
As the expander for food, the amount of accumulated gas generated when 4 g of the expander is added to 100 ml of water at 50 ° C. and stirred is 5 to 45 ml in 30 seconds from the start of stirring, 50 to 100 ml in 60 seconds, as a 100~150ml 90 seconds, it is use sodium bicarbonate, those obtained by blending fats and acidic agents.
[0030]
As the fats and oils, edible fats and oils that are solid at normal temperature are preferably used.For example, solid fats and oils such as het, lard, and butter, solid fats and oils hydrogenated to the solid fats, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, Examples thereof include solid fats and oils obtained by hydrogenating liquid fats and oils such as vegetable oils such as olive oil, safflower oil, sunflower oil, peanut oil, and grape seed oil, and fish whale oil. Acidic agents include tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, calcium dihydrogen phosphate, sodium dihydrogen phosphate, acidic sodium pyrophosphate, calcined alum, calcined ammonium alum, glucono delta lactone, gluconic acid A salt or the like is preferably used.
[0031]
Such a swelling agent can be prepared, for example, by spraying a solid oil or fat previously liquefied onto sodium hydrogen carbonate and / or an acid agent and mixing with stirring as appropriate. Moreover, you may add the solid fats and oils made into powder to sodium hydrogencarbonate, an acidic agent, etc., and stir and mix.
[0032]
The mixing ratio of the above components in the expansion agent, sodium hydrogen carbonate acid 30 to 50 wt%, fat 1 to 20 mass%, an acidic agent 30 to 55 wt%.
[0033]
In addition to the above basic components, the expansion agent can appropriately contain wheat flour, starch (for example, corn starch, waxy corn starch, potato starch, tapioca starch, etc.) and the like.
[0034]
By using such a swelling agent, it is possible to suppress foaming of the swelling agent during batter preparation and storage, and to maintain the foaming power during oiling, so that it is more excellent in flower bloom, soft and crispy clothing. Can be obtained. Moreover, a batter excellent in quality stability can be obtained.
[0035]
As for content of the said swelling agent in a clothing composition, 0.2-1.5 mass% is preferable. If the content of the expanding agent is less than the above, clothing excellent in flowering cannot be obtained, and if it is more than the above, the clothing becomes oily and it becomes easy to feel the taste of the expanding agent reaction residue.
[0036]
As the heat-treated wheat flour, wheat flour heat-treated at a temperature at which the protein in the wheat flour is denatured is used. The heat treatment is carried out by treating at 70 to 120 ° C., preferably 80 to 120 ° C. for 20 to 90 minutes under wet heat or dry heat conditions. When the heating temperature is lower than the above and the heating time is shorter than the above, the protein denaturation is insufficient and the effect of inhibiting the formation of gluten is poor, and the sag of the garment is poor. Moreover, when heating temperature is higher than the above and heating time becomes longer than the above, the structure | tissue of clothing will not fully be formed and clothing will become too brittle. In the present invention, it is particularly preferable to use a product subjected to a dry heat treatment at 80 to 120 ° C. for 20 to 90 minutes. Moreover, the thing of the protein content rate of the wheat flour before heat processing 5-10 mass% is used preferably.
[0037]
By containing such heat-treated wheat flour, the formation of gluten in the batter can be reduced, so that the garment tissue becomes moderately brittle and a more savory garment can be obtained. Moreover, a batter excellent in quality stability can be obtained.
[0038]
The heat-treated flour content in the clothing composition is preferably 2.5 to 15% by mass. If the content of the heat-treated flour in the clothing composition is less than 2.5% by mass, a sufficient crispy feeling cannot be imparted to the clothing, and if it exceeds 15% by mass, it becomes a garment with a hard texture. .
[0039]
In the present invention, in addition to heat-treated wheat flour, ordinary wheat flour can be used in combination, and such flour is not particularly limited as long as it is usually used for fried food, such as soft flour, Medium force flour or the like can be used.
[0040]
As the soy protein, a separated soy protein having a nitrogen solubility index of 85 or more is preferably used. Such soybean protein can be prepared, for example, as follows. Soy milk is obtained by adding water to defatted soybeans to remove insoluble okara components, adjusting the soy milk to a pH around 4.5, which is the isoelectric point of soy globulin, and precipitating soy globulin. Separate and get a card. And it can obtain by adding water to this card | curd, disperse | distributing solid content, neutralizing, heat-sterilizing, and spray-drying. Moreover, a commercially available product may be used, and for example, “Sun Rubber 20” (trade name, manufactured by Fuji Essential Oil, average of nitrogen dissolution index 90) may be used.
[0041]
By containing soy protein with a nitrogen solubility index of 85 or more, the batter can be kept at an appropriate viscosity (improves viscosity stability), making it easier for the batter to adhere to the ingredients, and softer and more crisp A certain garment can be obtained. When a soybean protein having a nitrogen solubility index of less than 85 is used, the viscosity stability of the batter is poor and it becomes difficult to attach a sufficient amount of batter to the ingredients. In addition, the texture of clothing is also weak in crispy.
[0042]
The content of the soy protein in the clothing composition is preferably 0.2 to 1.0% by mass. If the content of soy protein is less than 0.2% by mass, the effect of stabilizing the viscosity of the batter will be poor, and if it exceeds 1.0% by mass, a firm texture will be obtained.
[0043]
The nitrogen solubility index usually represents the amount of water-soluble protein relative to the total protein content, and serves as a standard indicating the degree of protein denaturation, and can be determined by measurement according to a method according to the AOCS method. That is, 5 g of a sample is accurately weighed in a 400 ml beaker, 200 ml of 30 ° C. distilled water is added and kept at 30 ° C., stirred with a stirrer (120 rpm, 120 minutes), and then brought to a constant volume of 250 ml. . The mixture is centrifuged (1500 rpm, 10 minutes), filtered, and the supernatant is collected. This supernatant may be subjected to the Kjeldahl method to determine the total nitrogen amount, and the ratio (%) to the raw material powder may be determined.
[0044]
In addition to the above basic ingredients, the clothing composition of the present invention includes wheat semolina, rice flour, corn flour, corn grits, flour such as soybean flour, starch such as corn starch, waxy corn starch, rice starch, wheat starch and the like. Chemical starch, egg yolk powder, whole egg powder, egg white powder such as egg white powder, emulsifier, sugar alcohol-containing sugar, salt, powdered soy sauce, livestock meat, seafood and plant extract powder, amino acids, seasonings such as organic acids, Nutritional components such as spices, fragrances, coloring agents, vitamins, minerals and the like can be included as appropriate.
[0045]
When the batter is prepared using the garment composition of the present invention, the blending ratio of the garment composition and water is preferably 90 to 200 parts by mass of water with respect to 100 parts by mass of the garment composition.
[0046]
By using the garment composition of the present invention, the texture and appearance of the garment immediately after rinsing are good, and the texture and appearance of the garment are maintained well even after the time after rinsing. Can be obtained. In addition, the batter prepared using the clothing composition of the present invention is excellent in quality stability such as viscosity, so that even if the batter after the preparation has been used has a good texture and appearance Can be obtained.
[0047]
The clothing composition of the present invention can be used for all deep-fried foods (including frozen and refrigerated products), but is particularly preferably used for deep-fried foods that do not use bread crumbs such as tempura and fried chicken.
[0048]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples. In the following examples, “Sun Rubber 20” (trade name, manufactured by Fuji Essential Oil) was used as soybean protein. Moreover, what was shown in Table 1 was used as a swelling agent.
[0049]
[Table 1]
Regarding the method for measuring the amount of gas generated from the expansion agent, the method for measuring the amount of gas generated in accordance with the standards for food, additives, etc., defined in accordance with Article 7, Paragraph 1 and Article 10 of the Food Sanitation Act I did it. That is, a gas generating flask containing water at 50 ° C. and a stirrer in advance was placed in a 50 ° C. water bath, and 4.0 g of a sample (expansion agent) was put in an oblate and charged immediately after the addition. Connect the flask and gas burette with outer tube with a cock (in an open state), and adjust the position of the level bottle so that the liquid level of the gas burette matches the scale of 0. Then, open the three-way cock to the flask side and turn the stirring bar to start the reaction. After 30 seconds, 60 seconds and 90 seconds from the start of the reaction, adjust the liquid level of the level bottle and gas generating burette respectively. Then, the scale V (ml) is read, and the temperature t (° C.) of the generated gas at that time is read with a thermometer. Separately, a blank test value v (ml) was obtained, and a generated gas amount V 0 (ml) in a standard state was obtained by the following formula.
[0051]
[Expression 1]
V 0 = (V−v) × {(P−p) / 101} × {273 / (273 + t)}
P: Atmospheric pressure at the time of measurement (kPa)
p: Water vapor pressure (kPa) of water at t (° C)
Example 1, Comparative Examples 1-9
In the following table, sucrose fatty acid esters and the like are expressed as “emulsifiers”.
[0052]
A batter was prepared by adding 150 g of cold water (2 ° C., hereinafter the same) to 100 g of each garment composition having the composition shown in Table 2, and gently stirring. The sucrose fatty acid ester (stearic acid, HLB11) was used as an emulsifier.
[0053]
Each batter was uniformly attached to the open baby horse mackerel, and then oiled at 175 ° C. for 3 minutes to make a horse mackerel tempura.
[0054]
Using the obtained horse mackerel tempura, the texture and appearance of the panel were evaluated by 15 panelists. The results are also shown in Table 2.
[0055]
The texture and appearance were evaluated by allowing the fried food to stand at room temperature (25 ° C.) for 10 minutes to 5 hours, and then evaluating the texture and appearance of the clothes according to the following criteria (the same applies to the following examples). In the present invention, what is left at room temperature for 10 minutes is the state immediately after oiling.
[0056]
The flower blossoms of the garment are excellent, the oil runs out very well, and the points that are extremely crisp are 5 points, and in order of 4 to 2 points as the texture and appearance deteriorates. The average score was determined by scoring a piece that was very poor in cutting, sticky on the clothes, and not crispy as one point.
[0057]
[Table 2]
From Table 2, Example 1 containing the predetermined amounts of potato starch and tapioca starch and sucrose fatty acid ester specified in the present application is Comparative Example 1 (potato starch) and Comparative Example 2 (tapioca starch) containing each starch alone. ), Comparative Examples 3 to 5 containing other types of starch, Comparative Examples 6 and 7 in which the content of potato starch and tapioca starch is outside the range defined in the present application, and the content of sucrose fatty acid ester in the present application Compared to Comparative Examples 8, 9 and the like that are outside the range, the texture and appearance of the clothing immediately after oiling are good, and the texture and appearance of the clothing are maintained well even after the time after oiling. I understand that
[0059]
Examples 2-6, Comparative Examples 10-14
100 g of cold water was added to 100 g of each garment composition having the composition shown in Table 3, and the batter was prepared by stirring until the batter was smooth. In Example 2, sucrose fatty acid ester (stearic acid, HLB11), sucrose fatty acid ester (stearic acid, HLB16) in Example 3, sucrose fatty acid ester (palmitic acid, HLB16) in Example 4, In Example 5, sucrose fatty acid ester (oleic acid, HLB15), in Example 6, sucrose fatty acid ester (myristic acid, HLB16), in Comparative Example 10, sucrose fatty acid ester (stearic acid, HLB5), and in Comparative Example 11 with sucrose Fatty acid ester (stearic acid, HLB8), succinic acid monoglycerin fatty acid ester in Comparative Example 12, monoglycerin fatty acid ester in Comparative Example 13, and lecithin in Comparative Example 14 were used.
[0060]
Each batter was uniformly attached to the lobster (white, 61-70 size), and then oiled at 175 ° C. for 3 minutes and 30 seconds to prepare shrimp fritters.
[0061]
The texture and appearance of the obtained shrimp fritter clothes were evaluated in the same manner as described above. The results are also shown in Table 3.
[0062]
[Table 3]
From Table 3, Examples 2 to 6 using sucrose fatty acid esters having an HLB of 10 or more are Comparative Examples 10 and 11 using sucrose fatty acid esters having an HLB of less than 10, and Comparative Examples 12 using other emulsifiers. It can be seen that the texture and appearance of the garment immediately after oiling are better than those of ~ 14 etc., and the texture and appearance of the garment are maintained well even after the time after oiling. In particular, Examples 2 to 4 using sucrose fatty acid esters to which stearic acid or palmitic acid is bonded as the fatty acid are found to have a good texture and appearance.
[0064]
Examples 7 to 15 and Comparative Example 15
A batter was prepared by adding 140 g of cold water to 100 g of each garment composition having the formulation shown in Table 4 and gently stirring. In addition, sucrose fatty acid ester (stearic acid, HLB11) was used as an emulsifier.
[0065]
Each batter was uniformly attached to a round cut sweet potato (thickness 8 mm), and then oiled at 175 ° C. for 4 minutes to prepare sweet potato tempura.
[0066]
The texture and appearance of the resulting sweet potato tempura garments were evaluated in the same manner as described above. The results are also shown in Table 4.
[0067]
[Table 4]
From Table 4, Examples 7 to 15 using potato starch and tapioca starch in combination have better texture and appearance of the garment immediately after the oil application, compared to Comparative Example 15 using tapioca starch alone. It can be seen that the texture and appearance of the clothes are well maintained even after the time elapses. In particular, Examples 7 to 9 and 13 to 15 using two or more kinds selected from acetylated tapioca starch, crosslinked tapioca starch, and oxidized tapioca starch are the same as Examples 10 to 12 using each of the tapioca starches. In comparison, it can be seen that the texture and appearance of the clothes are better.
[0069]
Furthermore, it can be seen that Example 13 containing soybean protein, Example 14 containing a swelling agent, and Example 15 containing heat-treated wheat flour have particularly good texture and appearance.
[0070]
Examples 16-21
A batter was prepared by adding 110 g of cold water to 100 g of each garment composition having the formulation shown in Table 5 and stirring. In addition, sucrose fatty acid ester (stearic acid, HLB16) was used as an emulsifier. Further, as examples of the expansion agent, expansion agent B was used in Examples 17 to 19, expansion agent C was used in Example 20, and expansion agent D was used in Example 21.
[0071]
Each batter was uniformly attached to chicken (20-25 g each), and then oiled at 175 ° C. for 4 minutes to make fried chicken.
[0072]
The texture and appearance of the obtained fried chicken were evaluated in the same manner as described above. The results are also shown in Table 5.
[0073]
[Table 5]
From Table 5, Examples 17 to 19 containing a predetermined amount of gas generating expansion agent are Example 16, in which no expansion agent was used, Example 20 containing a large amount of gas generating expansion agent, and the amount of gas generation Compared to Example 21 containing less expansion agent, the texture and appearance of the clothes immediately after the oiling are better, and the texture and appearance of the clothes are maintained well even after the time after the oiling. I understand that.
[0075]
【The invention's effect】
As described above, according to the present invention, the potato starch containing potato starch, at least two kinds selected from acetylated tapioca starch, crosslinked tapioca starch, and oxidized tapioca starch are added to the potato starch. Sucrose fatty acid ester having a mass ratio of 2/1 to 1/2 in a mass ratio of 35 to 60% by mass and an HLB of 10 or more. A food expansion agent containing 30% by mass of sodium hydrogen carbonate, 1-20% by mass of solid fats and oils and 30-55% by mass of an acidic agent, and 4 g of the expansion agent at 50 ° C In addition to 100 ml of water, the amount of accumulated gas generated when stirring is 5 to 45 ml in 30 seconds from the start of stirring, 50 to 100 ml in 60 seconds, and 100 to 150 ml in 90 seconds. It makes a good texture of clothing immediately after frying, it is possible to provide a batter composition texture and appearance of garments with time after frying is satisfactorily maintained.
Claims (4)
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| JP2001268877A JP4663928B2 (en) | 2001-09-05 | 2001-09-05 | Clothing composition |
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| JP2001268877A JP4663928B2 (en) | 2001-09-05 | 2001-09-05 | Clothing composition |
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| JP4663928B2 true JP4663928B2 (en) | 2011-04-06 |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007072770A1 (en) * | 2005-12-21 | 2007-06-28 | Fuji Oil Company, Limited | Fried food with regulated moisture migration |
| JP4838390B1 (en) * | 2011-02-17 | 2011-12-14 | 日本食品化工株式会社 | Deep-fried clothes |
| JP5881311B2 (en) * | 2011-05-13 | 2016-03-09 | 日本食品化工株式会社 | Tatsuta deep-fried spray powder and method for producing Tatsuta deep-fried |
| JP6568677B2 (en) * | 2014-05-28 | 2019-08-28 | 日清フーズ株式会社 | Water-soluble mix for frying |
| JP7194680B2 (en) * | 2017-07-28 | 2022-12-22 | 株式会社Ｊ－オイルミルズ | Method for producing oxidized starch for clothing |
| JP6979302B2 (en) * | 2017-08-17 | 2021-12-08 | 昭和産業株式会社 | Breading liquid for fried batter, its manufacturing method, and fried food manufacturing method |
| CN111629595A (en) | 2018-01-31 | 2020-09-04 | J-制油株式会社 | Method for producing 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 |
| JP7343965B2 (en) * | 2018-09-21 | 2023-09-13 | 昭和産業株式会社 | Preparation composition for cooking foods and method for producing heat-cooked food |
| JPWO2021246440A1 (en) * | 2020-06-03 | 2021-12-09 |
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