JP5179460B2 - Mix for clothing that does not miss the taste of ingredients - Google Patents

Description

  The present invention relates to a clothing mix, and more particularly, to a clothing mix that does not miss the flavor of ingredients.

  Deep-fried foods such as tempura and fried food are usually cooked by frying oil with a clothing material made mainly of flour such as wheat flour or starch around ingredients such as vegetables, seafood, and meat. Such deep-fried foods are required to have strict quality not only for texture and appearance such as mouth feel and texture, but also for the taste of ingredients in clothes.

  By the way, due to recent changes in the home environment, consumer preferences, low-calorie orientation, or the spread and improved performance of microwave ovens and ovens, demand for fried foods that do not use oil, so-called non-fried foods, has also increased. It is coming. This non-fried food is also required to have a strict quality like a fried product using oil.

  In order to satisfy such demands, attempts have been made to blend various materials into clothing materials. For example, Patent Document 1 proposes a fried food material that can provide a crispy texture by blending trehalose (see Patent Document 1). However, the conventional clothing materials are only studied from the viewpoint of improving the properties of the clothing itself, such as the texture or appearance of the clothing, and from the viewpoint of not missing the flavor of the ingredients in the clothing. No consideration has been made, and the taste of the ingredients in the clothes has not been satisfactory.

JP-A-7-213244

  The present invention solves the above-mentioned problems of the prior art, and from the viewpoint of not missing the umami of the ingredients, it is possible to maintain the deliciousness of the ingredients, as well as the mouth feel and the touch of the clothes. An object of the present invention is to provide a mix for clothing materials that has an excellent texture and appearance of clothing.

  As a result of various studies, the present inventor has found that the above-mentioned problems can be solved by blending a specific sugar and a specific processed starch into a clothing mix, and completed the present invention.

That is, the present invention comprises (a) 0.2 to 20% by mass of one or more sugars selected from trehalose, sorbitol and maltitol, and (b) acetylated starch or etherified starch 0.1 to 10.0. The present invention provides a mix for clothing materials characterized by containing a mass% .

  According to the present invention, it is possible to maintain the taste of ingredients without missing the taste of ingredients, and to provide a mix for clothing that is excellent in mouthfeel, texture, etc. Can be provided.

The mix for clothing of the present invention will be described based on a preferred embodiment.
Hereinafter, each component will be described in order.

  Examples of trehalose used as the component (a) include α, α-trehalose (trehalose), β, β-trehalose (isotrehalose), α, β-trehalose (neotrehalose), and the trade name “Treha” ( Commercial products such as Hayashibara Shoji) may also be used.

  As the sorbitol used as the component (a), a commercial product such as “S-WP” (manufactured by PT Solini Towa Berlian Corporation), “sorbitol F” (manufactured by Nikken Kasei), etc. should be used. Can do.

  As the maltitol used as the component (a), commercially available products such as “Powder Mabit 50M” (manufactured by Towa Kasei Kogyo Co., Ltd.) can be used.

  As the saccharide as the component (a), trehalose is preferably used from the viewpoint of cost and taste. In addition, the said saccharide | sugar which is (a) component may use only 1 type, and may use 2 or more types together.

  (A) Content of the said saccharide | sugar which is a component becomes like this. Preferably it is 0.2-20 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 1-10 mass%. When the content of the saccharide, which is the component (a), is less than 0.2% by mass with respect to the entire clothing mix, the effect of not escaping the flavor of the ingredients is weakened. On the other hand, when the content of the saccharide as the component (a) exceeds 20% by mass, the clothing becomes thin and the texture becomes unfavorable.

  The acetylated starch and the etherified starch used as the component (b) are both types of processed starch, and are obtained by adding acetyl groups by acting acetic anhydride, vinyl acetate or the like on the starch. The degree of acetyl group addition (substitution degree) in the acetylated starch is not particularly limited.

  The etherified starch used as the component (b) is a kind of processed starch, and is obtained by adding an ether group by acting sodium hydroxide, propylene oxide or the like on the starch. In addition, the addition degree (substitution degree) of the ether group in the etherified starch is not particularly limited.

  As the starch used as the acetylated starch or etherified starch as component (b), tapioca starch, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, sorghum starch, etc. and these starches are α Starch that has been subjected to chemical treatment and modified alpha starch that has been subjected to acetic acid treatment or phosphoric acid crosslinking of these pregelatinized starches are used, but wheat starch, corn starch, potato starch, or tapioca starch has a crunchy texture. It is preferable because a fried food is obtained. These starches may be used alone or in combination of two or more.

  The acetylated starch or etherified starch as component (b) preferably has an average particle size of about 10 to 150 μm, particularly about 20 to 60 μm.

  As the above-mentioned acetylated starch or etherified starch as component (b), the product name “eclipse MT-01” (manufactured by ASIA MODIFIED STARCH), the product name “Ginrin” (manufactured by MGP INGREDIENTS), the product name “Gercor SP” -2 "(made by Iyanagi Flour Milling), trade name" Matsuya Kiku "(made by Matsutani Chemical), trade name" Tap Gel 1 "(made by Nippon Corn Starch), etc. Matsutani Yuri 2 (made by Matsutani Chemical), trade name “Hikoboshi 300” (made by Oji Cornstarch), trade name “Vinasol 15” (made by AESTALEY MANUFACTUURING Co.), trade name “C ☆ creamTex100” (made by Celestor Japan) ), Etc. (above, etherified starch) may be used.

  The content of the acetylated starch or etherified starch that is the component (b) is preferably 0.1 to 10.0% by mass, more preferably 0.00%, based on the entire clothing mix of the present invention. 3 to 5.0% by mass. When the content of the acetylated starch or etherified starch, which is the component (b), is less than 0.1% by mass with respect to the entire mix for clothing, the effect of not missing the flavor of ingredients cannot be obtained. When the content of the acetylated starch or etherified starch as component (b) exceeds 10.0% by mass with respect to the entire mix for clothing materials, the texture becomes strong and the food is crispy A fried food with a feeling is lost.

  In addition to the components (a) and (b), (c) white sorghum powder or (d) heat-treated wheat flour or pregelatinized starch is added to the mix for clothing of the present invention from the viewpoint of texture. Preferably, (c) white sorghum powder and (d) heat-treated wheat flour or pregelatinized starch are used in combination.

  The white sorghum powder used as the component (c) is a white sorghum with a white peel that is included in the category of grain sorghum in the sorghum (Sorghum), which is a plant of the gramineous family. It is a powder prepared from the seeds. According to the US Federal Grain Inspection Service (FGIS) standard, a tannin content of 2-10% is defined as tannin sorghum, and a tannin content of 2% or less is defined as white sorghum.

  The white sorghum powder used in the present invention may be any powder as long as it is handled as white sorghum powder. Among them, the tannin content is 1.8% by mass or less, further 1.5% by mass or less, particularly 1 It is preferable to use 2% by mass or less of white sorghum powder from the viewpoint of taste and texture.

  White sorghum powder having an average particle size of about 20 to 200 μm, particularly about 40 to 120 μm is preferably used.

  As the white sorghum powder, a commercially available product such as “White Sorghum Flower” (manufactured by AMERICAN SUNNY FOOD) may be used.

  (C) Content of the said white sorghum powder which is a component becomes like this. Preferably it is 0.5-20 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 1-10 mass%. When the content of the white sorghum powder as component (c) is less than 0.5% by mass relative to the overall mix for clothing, it becomes difficult to obtain a crispy texture, On the other hand, when the content of the white sorghum powder as component (c) exceeds 20% by mass, the flavor derived from white sorghum becomes strong, which is not preferable as a fried food.

  Examples of the heat-treated wheat flour used as the component (d) include hot-air dried wheat flour, roasted wheat flour, and wet-heat treated wheat flour, which can be appropriately selected and used.

The hot-air dried wheat flour used as the component (d) is obtained by subjecting wheat flour to heat-drying treatment with hot air. Preferred conditions for the drying treatment with hot air are as follows.
i) Hot air temperature: preferably 40-120 ° C, more preferably 50-100 ° C
ii) Treatment time: preferably 1 to 240 minutes, more preferably 3 to 80 minutes

  The heat drying treatment with hot air can be performed using, for example, a convection oven, a dryer, a dryer, or the like.

  The hot air dried wheat flour is preferably dried until the water content becomes 3 to 13% by mass, particularly 6 to 11% by mass.

  Examples of wheat flour used as a raw material for hot-air dried wheat flour include thin flour, medium flour, semi-strong flour, and strong flour, which can be appropriately selected and used, but it is preferable to use weak flour.

The roasted flour used as the component (d) is obtained by subjecting wheat flour to a dry heat treatment using a heating device or the like. Preferable conditions for the dry heat treatment using a heating device or the like are as follows.
i) Heating temperature: preferably 80 to 250 ° C, more preferably 100 to 180 ° C
ii) Heating time: preferably 1 to 240 minutes, more preferably 3 to 60 minutes

  Examples of the dry heat treatment method include baking in an oven.

  The roasted wheat flour is preferably dry-heat treated until the water content becomes 3 to 13% by mass, particularly 6 to 12% by mass.

  Examples of flour used as a raw material for roasted wheat flour include thin flour, medium flour, semi-strong flour, and strong flour, which can be appropriately selected and used, but it is preferable to use weak flour.

  As the roasted wheat flour, commercially available products such as trade name “Roast Flower RD” (manufactured by Nisshin Flour Milling) can be used.

  The wet-heat treated wheat flour used as the component (d) is obtained by performing wet heat treatment in which water or water vapor is added to the wheat flour for heat treatment, followed by drying and pulverization. This wet heat-treated wheat flour has a degree of gelatinization of 12.5% or more and 30% or less, preferably a degree of alpha conversion of 15.0% or more and 25.0% or less, and when added to 300% by mass of flour. The viscosity is 1 Pa · s or more and 10 Pa · s or less, preferably the viscosity is 2.0 Pa · s or more and 5.0 Pa · s or less. It is preferable that the wet heat-treated wheat flour has a particle size of 1.0 mm or less and a ratio of wheat flour having a particle size of 0.40 mm or less is 90% or more.

  Wet heat-treated wheat flour having a degree of alpha of less than 12.5% and a viscosity of less than 1 Pa · s when added to 300% by weight of the flour has low water absorption and swelling properties, Since the adhesiveness of the garment is inferior, the crisp and crunchy texture is improved to some extent. However, a remarkable improvement effect is not seen in the voluminous sensation and flower bloom, which is not preferable.

  On the other hand, the wet heat-treated wheat flour having a degree of gelatinization of more than 30% and a viscosity of 10 Pa · s when added to 300% by weight of the flour is too water-absorbing and swelling, and the viscosity of the coating liquid is high. Because the clothes are too sticky, they lack good Hanasaki. In addition, the texture is unfavorable due to the stickiness inside the clothes.

  Moreover, since the particle size of this wet heat-treated wheat flour is 1.0 mm or less and the ratio of the wheat flour having a particle size of 0.40 mm or less is 90% or more, the flour quickly dissolves in water during dough preparation. The dough viscosity is also stable, there is no roughness after baking, and a smooth and meltable mouthfeel is obtained.

  As wheat flour used as the raw material of the wet heat-treated wheat flour, there are mentioned thin flour, medium flour, quasi-strong flour, strong flour, and the like, which can be appropriately selected and used, but the weak flour is preferably used. Although the specific manufacturing method of this wet heat processing wheat flour is not limited, For example, the following methods are employ | adopted.

Regarding the wet heat treatment of wheat flour, any method may be used as long as it is a method of gelatinizing starch contained in wheat flour by wet heat treatment in which water or water vapor is added to the wheat flour, for example, after filling the wheat flour in a sealed container A method of heat-treating in a pressurized state using saturated steam, a method of adding and heating and kneading wheat flour using a uniaxial or biaxial extruder can be employed.
For example, after adding water appropriately to thin wheat flour, it is sealed and sealed in an aluminum pouch, and is heated (for example, at 110 to 130 ° C. for 10 to 20 minutes) under pressure (1 atm) using saturated steam. Thus, the wet heat-treated wheat flour of the present invention can be obtained.

  In addition, examples of the drying treatment method after the wet heat treatment include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method. For the grinding treatment after the drying treatment, various grinding means such as roll grinding and pin mill grinding can be employed.

  In the wet heat-treated wheat flour, the above-mentioned pregelatinization degree and viscosity are values measured as follows.

<Measurement of degree of alpha>
In measuring the degree of alpha (also referred to as the degree of gelatinization), the conventional beta-amylase pullulanase method is used. The contents will be described below.

(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Institute, 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer solution to give 100 ml. What
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measuring method 1. Wet heat-treated wheat flour is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Add two 25 ml graduated test tubes to 2. 2 ml of each of the above dispersions is taken up, and one volume is fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of inactivated enzyme instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.

<Measurement of viscosity>
In measuring the viscosity, a batter hydrated to 300% by mass of the powder is prepared, and the viscosity of the batter after mixing with a mixer is measured with a BM viscometer. The procedure will be described below.

(A) Preparation of batter 900 ml of cold water is poured into a bowl (manufactured by Hobart), and 300 g of wet heat-treated wheat flour is put thereon. Stir appropriately with a wire whip (manufactured by Hobart), blend in the powder and water, and then stir with a mixer (manufactured by Hobart) for 1st = 30 seconds and 2nd = 240 seconds.

(B) Measuring method Using a BM viscometer, the viscosity is measured after 10 minutes from stirring with the mixer.

  As the pregelatinized starch used as the component (d), for example, tapioca starch, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, starch sorghum starch, etc., and these pregelatinized starches are used. Modified starch that has been treated with acetic acid, phosphoric acid crosslinking, etc. is used, but wheat starch, corn starch, rice starch, and tapioca starch are preferred because they provide a crunchy texture. These pregelatinized starches may be used alone or in combination of two or more.

  The gelatinization degree of the starch is preferably 20 to 100%, more preferably 60 to 100%. In addition, what is necessary is just to measure the gelatinization degree by the method similar to the wet heat processing wheat flour which is (d) component.

  Commercially available products such as “Matsunoline W”, “Matsunoline 340” (manufactured by Matsutani Chemical Co., Ltd.), and “Tapioca Alpha TP-2” (manufactured by Sanwa Starch Kogyo Co., Ltd.) can also be used as the pregelatinized starch. .

  When heat-treated wheat flour is used, the content of the heat-treated wheat flour or pregelatinized starch as component (d) is preferably 5 to 95% by mass, and more preferably 30%, based on the entire clothing mix of the present invention. It is -90 mass%. Moreover, when using pregelatinized starch, Preferably it is 0.05-5 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.2-1 mass%. When the content of the heat-treated wheat flour or pregelatinized starch as component (d) is less than the lower limit of the above preferred range, the effect of not missing the flavor of the ingredients cannot be obtained for the entire clothing mix, When the content of the heat-treated wheat flour or pregelatinized starch as component (d) exceeds the upper limit of the above preferred range with respect to the entire mix for clothing, sakumi suitable as a fried food cannot be obtained.

  The mix for clothing of the present invention comprises the saccharide as the essential component (a) and the acetylated starch or etherified starch as the component (b) and the white as the component (c) as an optional component. It can be set as the mixing | blending similar to the conventional mix for clothing materials except containing the said heat-processed wheat flour or alpha gelatinized starch which is (d) component. That is, in the clothing mix of the present invention, in addition to the component (a), the component (b), the component (c) and the component (d), raw materials and additives conventionally used in the clothing mix, for example, In addition to wheat flour, cereals, and starches, which are the main ingredients, protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; Thickeners, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins and the like can be appropriately blended.

  Examples of wheat flour used as the main component include thin flour, medium flour, semi-strong flour, and strong flour, which can be appropriately selected and used, but weak flour is preferably used.

  The mix for clothing of the present invention may be used as a batter mix or a blender mix for fly clothing, or may be used as a batter mix or a blender mix for non-fly clothing.

  In the clothing mix of the present invention, the saccharide as the component (a) and the component (b) when used as a batter mix or a blender mix for fly clothing or a batter mix or a blender mix for non-fly clothing Preferred blending compositions of the acetylated starch or etherified starch, the white sorghum powder as component (c), and the heat treated wheat flour or pregelatinized starch as component (d) are as follows.

<Batter mix for fly clothing>
(A) component: Preferably it is 0.2-20 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.5-10 mass%.
(B) component: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.2-5 mass%.
(C) component: Preferably it is 0.3-30 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 1-15 mass%.
(D) When using component heat-treated wheat flour: preferably 20 to 95% by mass, more preferably 50 to 90% by mass, based on the entire mix for clothing of the present invention.
When using pregelatinized starch: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.1-3 mass%.
The preferable blending ratio (mass basis) of the component (a) and the component (b) is preferably 1: 0.05 to 20: 1, more preferably 1: 0.1 to 10: 1 (the former: the latter). .

<Breeder mix for fly clothing>
(A) component: Preferably it is 0.3-20 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.5-10 mass%.
(B) component: Preferably it is 0.05-15 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.1-8 mass%.
(C) component: Preferably it is 0.1-40 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 1-20 mass%.
(D) When using component heat-treated wheat flour: preferably 20 to 95% by mass, more preferably 50 to 90% by mass, based on the entire mix for clothing of the present invention.
When using pregelatinized starch: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.2-5 mass%.
The preferable blending ratio (mass basis) of the component (a) and the component (b) is preferably 1:10 to 30: 1, and more preferably 1: 5 to 10: 1 (the former: the latter).

<Batter mix for non-fly clothing>
(A) component: Preferably it is 0.5-25 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 1-10 mass%.
(B) component: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.1-3 mass%.
(C) component: Preferably it is 3-30 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 5-15 mass%.
(D) When using component heat-treated wheat flour: preferably 30 to 90 mass%, more preferably 40 to 85 mass%, based on the entire mix for clothing of the present invention.
When using pregelatinized starch: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.1-3 mass%.
The preferable blending ratio (mass basis) of the component (a) and the component (b) is preferably 1: 0.01 to 1: 2, and 1: 0.05 to 1: 0.5 (the former: the latter). More preferred.

<Bladder mix for non-fly clothing>
(A) component: Preferably it is 0.1-15 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.5-10 mass%.
(B) component: Preferably it is 0.05-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.1-5 mass%.
(C) component: Preferably it is 3-30 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 5-20 mass%.
(D) When using component heat-treated wheat flour: preferably 20 to 95% by mass, more preferably 40 to 90% by mass, based on the entire mix for clothing of the present invention.
When using pregelatinized starch: Preferably it is 0.1-10 mass% with respect to the whole mix for clothing materials of this invention, More preferably, it is 0.3-3 mass%.
The preferable blending ratio (mass basis) of the component (a) and the component (b) is preferably 1: 0.001-1: 1, and 1: 0.01-1: 0.5 (the former: the latter). More preferred.

  There is no restriction | limiting as a frying which the mix for clothing materials of this invention is used, For example, livestock, such as chicken, fishery products, such as horse mackerel and saury, vegetables, etc. are mention | raise | lifted.

  In addition, when using the mix for clothing of the present invention as a batter mix for fly clothing or a batter for non-fly clothing, the mix for clothing of the present invention and water can be mixed to produce a batter. It is possible to mix the flour as the main component, the saccharide as the component (a), the acetylated starch or the etherified starch as the component (b), and other components and water as necessary. Can also make batters. There is no restriction | limiting in particular in the order of mixing of these raw materials. For example, after mixing flour as the main component and water, (a) the saccharide as the component, (b) the acetylated starch or etherified starch as the component, and other components as necessary By mixing, a batter can be produced.

  The blending amount of the raw material of batter other than water and water when the mix for clothing of the present invention is used as a batter mix for fly clothing or a batter mix for non-fly clothing is as follows.

<Batter mix for fly clothing>
When the batter raw material other than water is 100 parts by mass, the amount of water to be mixed is preferably 10 to 200 parts by mass, and more preferably 80 to 150 parts by mass. When the amount of water to be mixed is less than 10 parts by mass, it becomes a fried food with poor clothing and poor appearance, and when the amount of water to be mixed exceeds 200 parts by mass, the clothing is too thin and the texture is It will be unsatisfactory.

<Batter mix for non-fly clothing>
When the batter raw material other than water is 100 parts by mass, the amount of water to be mixed is preferably 1 to 150 parts by mass, and more preferably 5 to 100 parts by mass. If the amount of water to be mixed is less than 1 part by mass, it becomes a non-fried food that is poorly coated and easily peels off, and if the amount of water to be mixed exceeds 150 parts by mass, the clothing is too thin and the texture is unsatisfactory. It will be a thing.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

Production Example 1 (Production of wet heat-treated flour)
Wheat flour (weak flour: Nisshin Flour Milling Co., Ltd. violet) was hydrated at a water addition rate (15% of raw material), sealed in an aluminum pouch, and pressurized with saturated steam (1 atm) Wet heat treatment was performed by heat treatment in the state (at 130 ° C. for 15 minutes).

  After the wet heat treatment, the wet heat treated wheat flour is dried by shelf drying, and then pulverized by a pulverizer. The proportion of the flour having a particle size of 1.0 mm or less is 100% and the flour having a particle size of 0.40 mm or less. Wet heat-treated wheat flour with a ratio of 90% was obtained. The resulting heat-treated wheat flour had a degree of alpha of 13, and the viscosity when added to 300% by mass of the flour was 0.5 (Pa · S). Note that the degree of gelatinization and the viscosity were measured by the procedure described above. The particle size was measured using a Microtrac FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

In the following examples and comparative examples, raw materials other than wet heat-treated flour are as follows.
Wheat Flour: Trade name “Flower” Nisshin Flour-made weak flour trehalose: Trade name “Treha” Hayashibara sorbitol: Trade name “Sorbitol F” Nikken Kasei Maltitol: Trade name “Powder Mabit 50M” Towa Kasei Kogyo Acetylation Tapioca starch: Brand name "Eclipse MT-01" ASIA MODIFIED STARCH acetylated wheat starch: Brand name "Ginrin" MGP INGREDIENTS acetylated oxidized tapioca starch: Brand name "Gercol SP-2" Iyanagi flour etherification Tapioca starch: Brand name “Matsuya Yuri 2” Made by Matsutani Chemical Etherified phosphoric acid cross-linked tapioca starch: Product name “Hikoboshi 300” Oji Cornstarch made etherified α-ized tapioca starch: Product name “Vinasol 15” AESTALEY MANUFACTUURING Co. White Sorghum flour: Trade name "White sorghum flower" Pre-gelatinized wheat starch made by AMERICAN SUNNY FOODS: Merchandise “Matsunoline W” Matsutani Chemical α-tapiocaric acid cross-linked starch: Trade name “Matsunoline 340” Matsutani Chemical Oil / Fat: Trade name “Emafat PA-80” Riken Vitamin powder vegetable oil powder soy sauce: Trade name “Powder soy sauce” A-2955 "made by Nikken Hood

<Batter mix for fly clothing>
(Examples 1-20 and Comparative Examples 1-10)
The batter mixes for fly clothing materials according to Examples 1 to 20 and Comparative Examples 1 to 10 were manufactured with the formulations shown in Tables 1 to 6 below. The numerical value in Tables 1-6 represents the ratio with respect to the whole batter mix for fly clothing materials in the mass%.

  Water was added to each of the batter mixes for fly clothing materials according to the above Examples and Comparative Examples to obtain batters for fly clothing materials (water content 160%). Each fly clothing material batter was battered on 15 g of eggplant. The battered eggplant was fried in oil at a temperature of 170 ° C. for 2 minutes to obtain eggplant tempura. About each obtained tempura, the residual amount of glutamic acid which is one of the umami components contained in this tempura was measured by the following method as an evaluation standard of the taste of ingredients. The results are shown in Tables 1-6.

<Method for measuring residual amount of glutamic acid>
For each tempura thus obtained, 5 eggplants (in a peeled state) were pulverized per test section to obtain a paste, which was used as a measurement sample. 15 g of the sample for measurement in paste form was diluted 10-fold with 0.1N hydrochloric acid, extracted by shaking for 1 hour, filtered through a filter, and HPLC (GL Science & Technology Co., Ltd .: GL-7432) was used. The residual amount of glutamic acid (μg / g) was determined.

<Breeder mix for fly clothing>
(Examples 21-40 and Comparative Examples 11-15)
The bleeder mixes for fly clothing materials according to Examples 21 to 40 and Comparative Examples 11 to 15 were manufactured with the formulations shown in Tables 7 to 12 below. The numerical value in Tables 7-12 represents the ratio with respect to the whole bleeder mix for fly clothing materials in the mass%.

  The fly garment material blender mixes according to the above Examples and Comparative Examples were each applied to 15 g of eggplant and fried in oil for 2 minutes at a temperature of 170 ° C. to obtain a deep-fried eggplant. About each obtained deep-fried food, the residual amount of glutamic acid which is one of the umami components contained in the deep-fried food was measured by the same method as in Example 1. The results are shown in Tables 7-12.

<Batter mix for non-fly clothing>
(Examples 41-60 and Comparative Examples 16-20)
The batter mixes for non-fried garments according to Examples 41 to 60 and Comparative Examples 16 to 20 were produced with the formulations shown in Tables 13 to 18 below. The numerical value in Tables 13-18 represents the ratio with respect to the whole batter mix for non-fly clothing materials by the mass%.

  When each non-flying clothing batter mix according to each of the above examples and comparative examples is 100 parts by mass of the non-flying clothing batter mix as a whole, 80 parts by mass of water is added to each non-flying clothing material. A batter was obtained (water content 80%). Using each non-fly clothing batter, 15 g of eggplant was battered. The battered eggplant was placed on a dish and heated in a microwave oven with an output of 600 W for 2 minutes. About each obtained non-fried deep-fried food, the residual amount of glutamic acid which is one of the umami components contained in this deep-fried food was measured by the same method as Example 1. The results are shown in Tables 13-18.

<Bladder mix for non-fly clothing>
(Examples 61-80 and Comparative Examples 21-25)
The non-flying garment material blender mixes according to Examples 61 to 80 and Comparative Examples 21 to 25 were manufactured according to the formulations shown in Tables 19 to 24 below. The numerical value in Tables 19-24 represents the ratio with respect to the whole blender mix for non-fly clothing materials by the mass%.

  The non-fried garment material blender mixes according to the above Examples and Comparative Examples were each applied to 15 g of eggplant, placed on a plate, and heated in a microwave oven with an output of 600 W for 2 minutes. About each obtained non-fried deep-fried food, the residual amount of glutamic acid which is one of the umami components contained in this deep-fried food was measured by the same method as Example 1. The results are shown in Tables 19-24.

Claims (5)

(A) 0.2 to 20% by mass of one or more sugars selected from trehalose, sorbitol and maltitol, and (b) 0.1 to 10.0% by mass of acetylated starch or etherified starch Mix for clothing characterized by that.   The clothing mix according to claim 1, which is a non-flying clothing mix.   The clothing mix according to claim 1, which is a fly clothing mix. A batter mix, clothing material for a mix according to any one of claims 1 to 3. A Breda over mix batter material for a mix according to any one of claims 1 to 3.