JP5697200B2 - Mixed powder for fried foods from non-fried type that is cooked in a microwave oven - Google Patents
Mixed powder for fried foods from non-fried type that is cooked in a microwave oven Download PDFInfo
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- JP5697200B2 JP5697200B2 JP2011000452A JP2011000452A JP5697200B2 JP 5697200 B2 JP5697200 B2 JP 5697200B2 JP 2011000452 A JP2011000452 A JP 2011000452A JP 2011000452 A JP2011000452 A JP 2011000452A JP 5697200 B2 JP5697200 B2 JP 5697200B2
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- 235000013305 food Nutrition 0.000 title claims description 62
- 239000011812 mixed powder Substances 0.000 title claims description 24
- 229920002148 Gellan gum Polymers 0.000 claims description 17
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 17
- 235000011086 calcium lactate Nutrition 0.000 claims description 17
- 239000001527 calcium lactate Substances 0.000 claims description 17
- 229960002401 calcium lactate Drugs 0.000 claims description 17
- 239000000216 gellan gum Substances 0.000 claims description 17
- 235000010492 gellan gum Nutrition 0.000 claims description 17
- 239000000843 powder Substances 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 description 17
- 235000019640 taste Nutrition 0.000 description 15
- 235000013312 flour Nutrition 0.000 description 9
- 238000002156 mixing Methods 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
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- 150000004676 glycans Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000004686 pentahydrates Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
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- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
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- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
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- 241000790234 Sphingomonas elodea Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- HPVJXNNKHRNBOY-UHFFFAOYSA-L calcium;2-hydroxypropanoate;pentahydrate Chemical compound O.O.O.O.O.[Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O HPVJXNNKHRNBOY-UHFFFAOYSA-L 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
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- 235000015071 dressings Nutrition 0.000 description 1
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- 235000013332 fish product Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
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- 229960002154 guar gum Drugs 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
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- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
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- 229940082509 xanthan gum Drugs 0.000 description 1
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Description
本発明は、電子レンジで調理するまぶしタイプのノンフライから揚げ様食品用ミックス粉に関する。 TECHNICAL FIELD The present invention relates to a mixed powder for fried foods, which is a non-fried type that is cooked in a microwave oven.
から揚げの一般的な調理方法として、肉、魚介又は野菜などの具材に穀粉や澱粉と調味料などをまぶすか、あるいは、これらを水に溶いたもので具材を被覆して油でフライ調理する方法が知られている。
油でフライ調理する方法は、油で揚げているため一般的に高カロリーとなりまたフライ調理に使用した油の後処理が煩雑である。
そのため、フライ調理せず、例えば、電子レンジなどを使用して加熱調理するノンフライのから揚げ様食品が求められており、調理を簡便化するために穀粉や澱粉と調味料などを予め混合したノンフライから揚げ様食品用ミックス粉が流通している。
例えば、ノンフライ揚げ様食品用ミックス粉として、α化度が４０〜９５％であり、かつ、１２０メッシュより粗い粒度の澱粉と、油脂及びジェランガムを０．１〜５．０質量％含むノンフライ食品用衣材が知られている（例えば特許文献１参照）。
また、ジェランガムを使用するフライ食品の製造方法として、フライ用食材にバッターを付け、次いでプレフライ後、プレフライ品の表面温度が６０℃以上の時に、その表面にジェランガム；カルシウム塩及びマグネシウム塩から選ばれる金属塩；及びイオン封鎖剤を水中に含む懸濁液を散布するか、あるいはプレフライ品を前記懸濁液に浸漬することを特徴とするプレフライ食品の製造方法が知られている（例えば特許文献２参照）。
As a general cooking method for fried chicken, the ingredients such as meat, seafood or vegetables are sprinkled with flour, starch and seasonings, or the ingredients are covered with water and fried with oil. A method of cooking is known.
The method of frying with oil is generally high in calories because it is fried with oil, and the post-treatment of the oil used for frying is complicated.
Therefore, there is a demand for non-fried fried foods that are not fried and cooked using, for example, a microwave oven, and non-fried foods that are premixed with flour, starch, and seasonings to simplify cooking. Fried food mix powder is in circulation.
For example, as a non-fried fried food mix powder, the gelatinization degree is 40 to 95% and the non-fried food contains starch having a particle size coarser than 120 mesh, fat and oil and gellan gum in an amount of 0.1 to 5.0% by mass. A clothing material is known (for example, refer to Patent Document 1).
In addition, as a method for producing fried foods using gellan gum, batter is added to the ingredients for frying, then after pre-frying, when the surface temperature of the pre-fried product is 60 ° C or higher, the surface is selected from gellan gum; calcium salt and magnesium salt There is known a method for producing a pre-fried food, characterized by spraying a suspension containing a metal salt; reference).
本発明の目的は、電子レンジを用いて加熱調理した場合でも表面の衣部分がべたつかずカリッとした食感で、具材はジューシーでうまみ成分の損失が少ないノンフライから揚げ食品が調製できる、まぶしタイプのノンフライから揚げ様食品用ミックス粉を提供することである。 The object of the present invention is to prepare a fried food from a non-fried food that has a crunchy texture with a non-sticky surface clothing even when cooked using a microwave oven, and the ingredients are succulent and less loss of umami ingredients. It is to provide mixed powder for fried foods from non-fried types.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、ジェランガム、乳酸カルシウム及びデュラムセモリナを特定量配合したからまぶしタイプのノンフライから揚げ様食品用ミックス粉を使用することにより電子レンジを用いて加熱調理した場合でも表面の衣部分がべたつかずカリッとした食感で、具材はジューシーでうまみ成分の損失が少ないノンフライから揚げ様食品を調製できることを見出し本発明を完成するに至った。
従って、本発明は、以下の成分（Ａ）から成分（Ｃ）を含む電子レンジを用いた加熱調理にのみ使用するまぶしタイプのノンフライから揚げ様食品用ミックス粉である。
（Ａ）ノンフライから揚げ様食品用ミックス粉１００質量部中１質量部以上１５質量部以下のジェランガム
（Ｂ）ノンフライから揚げ様食品用ミックス粉１００質量部中乳酸カルシウム由来のカルシウムが０．０１質量部以上１質量部以下となる乳酸カルシウム
（Ｃ）ノンフライから揚げ様食品用ミックス粉１００質量部中３０質量部以上のデュラムセモリナ
また、前記から揚げ様食品用ミックス粉を使用したノンフライから揚げ様食品である。
As a result of intensive studies to achieve the above-mentioned object, the present inventors have used electronic powder by using a mixed powder for fried foods from a non-fried type that contains a specific amount of gellan gum, calcium lactate and durum semolina. In order to complete the present invention, it is found that a fried food can be prepared from non-fried foods with a crisp texture with a non-sticky texture on the surface even when cooked using a microwave oven, and the ingredients are succulent and less loss of umami ingredients It came.
Therefore, this invention is a non-fried mix food fried food mix powder used only for cooking using a microwave oven containing the following components (A) to (C).
(A) 1 to 15 parts by weight of gellan gum in 100 parts by weight of non-fried mixed powder for food like food (B) 0.01 mass of calcium lactate derived from 100 parts by weight of non-fried mixed powder for food like food Calcium lactate that is not less than 1 part by weight and not more than 1 part by weight (C) Durum semolina of 30 parts by weight or more in 100 parts by weight of non-fried mixed powder for food
Moreover, it is a fried food from the non-fri using the mixed powder for fried food.
本発明のノンフライから揚げ様食品用ミックス粉を使用することにより、電子レンジを用いて加熱調理した場合でも表面の衣部分がべたつかずカリッとした食感で、具材はジューシーでうまみ成分の損失が少ないノンフライから揚げ様食品が調製できる、 By using the non-fried fried food mix powder of the present invention, even when cooked using a microwave oven, the surface clothing part is not sticky and has a crispy texture, the ingredients are succulent and the loss of umami ingredients Fried foods can be prepared from less non-fried food,
以下、本発明を詳細に説明する。
本発明のまぶしタイプのノンフライから揚げ様食品ミックス粉とは、鶏肉などの具材にこれをまぶして電子レンジで加熱調理し、から揚げ様食品を調製するためのミックス粉をいう。
本発明のまぶしタイプのノンフライから揚げ様食品ミックス粉は、以下の成分（Ａ）から成分（Ｃ）を必須成分として含む。
（Ａ）ノンフライから揚げ様食品用ミックス粉１００質量部中１質量部以上１５質量部以下のジェランガム
（Ｂ）ノンフライから揚げ様食品用ミックス粉１００質量部中乳酸カルシウム由来のカルシウムが０．０１質量部以上１質量部以下となる乳酸カルシウム
（Ｃ）ノンフライから揚げ様食品用ミックス粉１００質量部中３０質量部以上のデュラムセモリナ
これに必要に応じて、パン粉、穀粉（デュラムセモリナを除く）、澱粉、糖類、植物性蛋白、乳蛋白、卵粉、油脂、塩、調味料、香辛料、増粘安定剤（ジェランガムを除く）、膨張剤、乳化剤、色素など従来のノンフライから揚げ用ミックス粉に使用されている副資材を配合することができる。
Hereinafter, the present invention will be described in detail.
The non-fried fried food-like mixed powder of the present invention refers to a mixed powder for preparing a fried food-like food by sprinkling it on ingredients such as chicken and cooking with a microwave oven.
The non-fried fried food mix powder of the present invention includes the following components (A) to (C) as essential components.
(A) 1 to 15 parts by weight of gellan gum in 100 parts by weight of non-fried mixed powder for food like food (B) 0.01 mass of calcium lactate derived from 100 parts by weight of non-fried mixed powder for food like food Calcium lactate that is not less than 1 part by weight and not more than 1 part by weight (C) Durum semolina of 30 parts by weight or more in 100 parts by weight of mixed flour for fried foods, breadcrumbs, flour (excluding durum semolina), starch , Sugar, vegetable protein, milk protein, egg powder, fat, salt, seasoning, spice, thickening stabilizer (excluding gellan gum), swelling agent, emulsifier, pigment, etc. It can be mixed with secondary materials.
本発明において使用するジェランガムはＳｐｈｉｎｇｏｍｏｎａｓ ｅｌｏｄｅａと同等の微生物が菌体外に産出する多糖類であり、増粘安定剤としてゼリー、ジャム、飲料、たれ・つゆ、ドレッシング、プリン、ヨーグルトなどに利用されている。
本発明において使用するジェランガムの配合量は、ノンフライから揚げ様食品用ミックス粉１００質量部中１質量部以上１５質量部以下ある。
好ましくは、３質量部以上１２質量部以下である。
ジェランガムの配合量が１質量部未満では、ゲルの形成が弱いため、衣にべたつきがあり、好ましくない。
ジェランガムの配合量が１５質量部を超えると、食味のうまみが弱く好ましくない。
本発明では、ジェランガムを必須の成分としているが、ジェランガム以外の他の増粘多糖類、例えば、グアガム、キサンタンガム、ペクチンやカードランを使用した試験では、衣がねちゃついた食感となったり、ガム状の食感になるなどして良好な食感のから揚げ様食品を得ることができなかった。
これは、加熱によって水分を吸収し、硬くて脆いゲルを形成するジェランガムの性質によるものと考えられる。
Gellan gum used in the present invention is a polysaccharide produced outside the cell by microorganisms equivalent to Sphingomonas elodea, and is used as a thickening stabilizer in jelly, jam, beverage, sauce, soy sauce, dressing, pudding, yogurt, etc. Yes.
The blending amount of the gellan gum used in the present invention is 1 part by mass or more and 15 parts by mass or less in 100 parts by mass of the non-fried fried food mix powder.
Preferably, they are 3 to 12 mass parts.
If the blending amount of gellan gum is less than 1 part by mass, the formation of gel is weak, and the clothes are sticky, which is not preferable.
When the amount of gellan gum exceeds 15 parts by mass, the taste of the taste is weak, which is not preferable.
In the present invention, gellan gum is an essential ingredient, but in tests using thickening polysaccharides other than gellan gum, such as guar gum, xanthan gum, pectin and curdlan, the texture of the clothing may be sticky. A fried food could not be obtained because of a good texture due to a gum-like texture.
This is considered to be due to the property of gellan gum that absorbs moisture by heating and forms a hard and brittle gel.
ジェランガムは乳酸カルシウムがあるとその効果が増大する。
乳酸カルシウムは水に溶けやすく、カルシウムイオンがジェランガムと結合して硬いゲルを形成する。
本発明において使用する乳酸カルシウム由来のカルシウム配合量はノンフライから揚げ様食品用ミックス粉１００質量部中０．０１質量部以上１質量部以下である。
好ましくは、０．０７質量部以上０．４質量部以下である。
乳酸カルシウム由来のカルシウムの配合量が０．０１質量部未満では、ゲルの形成が弱いため、食味のうまみが弱く、好ましくない。
乳酸カルシウム由来のカルシウムの配合量が１質量部を超えると、食味が悪くなり好ましくない。
乳酸カルシウムは、無水物から５水和物までのものがあり、カルシウム含有量が異なる。
例えば、５水和物の乳酸カルシウムを使用する場合の乳酸カルシウム配合量は、乳酸カルシウム由来のカルシウムとして０．０１質量部以上１質量部以下を配合する場合では乳酸カルシウム５水和物の配合量は、０．０７７質量部以上７．７質量部以下となる。
Gellan gum increases its effectiveness when calcium lactate is present.
Calcium lactate is easily soluble in water, and calcium ions combine with gellan gum to form a hard gel.
The amount of calcium lactate derived from calcium lactate used in the present invention is 0.01 parts by mass or more and 1 part by mass or less in 100 parts by mass of the non-fried fried food mix powder.
Preferably, they are 0.07 mass part or more and 0.4 mass part or less.
If the blending amount of calcium derived from calcium lactate is less than 0.01 parts by mass, gel formation is weak, and the taste of the taste is weak, which is not preferable.
If the blending amount of calcium derived from calcium lactate exceeds 1 part by mass, the taste becomes unfavorable.
There are calcium lactate from anhydrous to pentahydrate, and the calcium content is different.
For example, when using pentahydrate calcium lactate, the amount of calcium lactate is 0.01 to 1 part by weight as calcium derived from calcium lactate. Is 0.077 parts by mass or more and 7.7 parts by mass or less.
本発明において使用するデュラムセモリナはデュラム小麦を原料としたセモリナ粉であり、スパゲティの原料として知られている。
本発明において使用するデュラムセモリナの灰分含有量、蛋白質含有量には特に限定はなく市販のデュラムセモリナも使用することができる。
本発明において使用するデュラムセモリナの配合量はノンフライから揚げ様食品用ミックス粉１００質量部中３０質量部以上である。
デュラムセモリナの配合量が３０質量部未満ではべたつきやねちゃつきの防止の効果を得ることができない。
衣の外観の厚みや味の成分を逃さないためにパン粉、穀粉、澱粉を使用する場合があるがこれらは、べたつきやねちゃつきの原因となる。
クラッカーパン粉、電極式パン粉、焙焼式パン粉、小麦粉、上新粉、コーンフラワー、ポテトフラワー、コーンスターチ、馬鈴薯澱粉、α化コーンスターチなど様々な材料の試験を行った結果、粒が硬く、α化した澱粉が流出しにくいデュラムセモリナが最も効果があった。
Durum semolina used in the present invention is semolina flour made from durum wheat and is known as a raw material for spaghetti.
The ash content and protein content of durum semolina used in the present invention are not particularly limited, and commercially available durum semolina can also be used.
The amount of durum semolina used in the present invention is 30 parts by mass or more in 100 parts by mass of the non-fried fried food mix powder.
When the blending amount of durum semolina is less than 30 parts by mass, the effect of preventing stickiness and stickiness cannot be obtained.
Bread crumbs, flours and starches are sometimes used in order not to miss the thickness and taste components of the clothes, but these cause stickiness and stickiness.
Crackers Breading, electrode type crumbs, roasting type bread crumbs, flour, Kamishin flour, corn flour, potato flour, corn starch, potato starch, alpha Kako over emissions Star over switch such as a result of the testing of various materials, grain Durum semolina, which is hard and does not easily release pregelatinized starch, was most effective.
本発明のまぶしタイプのノンフライから揚げ様食品用ミックス粉は、前記成分（Ａ）から成分（Ｃ）及び必要に応じて副資材を混合して得ることができる。
混合方法は従来のまぶしタイプのから揚げ用ミックス粉を製造する場合に使用する混合方法であれば特に限定はなく、通常の粉体混合装置、例えば、Ｖ型ミキサー、リボンミキサーなどを使用することができる。
The mixed powder for fried foods from the non-fried type according to the present invention can be obtained by mixing the components (A) to (C) and, if necessary, auxiliary materials.
The mixing method is not particularly limited as long as it is a mixing method used in the case of producing a conventional mixed powder for frying, and an ordinary powder mixing device such as a V-type mixer or a ribbon mixer should be used. Can do.
以下、本発明のまぶしタイプのノンフライから揚げ様食品用ミックス粉の使用方法について説明する。
本発明のまぶしタイプのノンフライから揚げ様食品用ミックス粉は従来のまぶしタイプのから揚げ粉と同様に具材にまぶして使用することができる。
具材として、鶏肉、牛、豚肉などの肉類、ミンチにした肉団子やハンバーグ類、わかさぎ、ししゃも、さけ、あじ、さば、さんま、いか、たこ、海老、牡蠣、ほたて貝などの魚介類、かまぼこなどの魚加工品、じゃがいも、たまねぎ、にんじん、ごぼう、なすなどの野菜類。豆腐、おにぎり、餅、団子などが使用できる。
これらの具材は、未加熱でも、茹で、蒸しなど加熱済みものでも良い。
まぶす量は食材により適宜調製し、具材にまぶしてよくなじませた後、皿などに並べ、電子レンジで加熱調理すればから揚げ様食品を得ることができるので非常に簡便である。
脂肪分を多く含む具材の場合、本発明のまぶしタイプのノンフライから揚げ様食品用ミックス粉によって具材中の水分が失われ難く水溶性の味の成分は保持され一方脂肪分は食品外に排出され易い。
表面に出てきた脂肪分により衣部分を加熱することでより一層のカリッとした食感を得ることができる。
これによりジューシーで旨味があり比較的低カロリーのから揚げ様食品を得ることができる。
なお、排出される脂肪分を取り除くには、皿の上に網を載せて置く、油吸収シートを敷いた上に置く、中心部へ下る傾斜のある皿の周囲に置くなどの方法を使用することができる。
Hereinafter, the usage method of the mixed powder for fried foods from the non-fried type of the present invention will be described.
The mixed powder for fried foods of the non-fried type according to the present invention can be used by dusting the ingredients in the same manner as the conventional dried fried powder.
Ingredients include meat such as chicken, beef and pork, minced meat dumplings and hamburgers, seaweed, shishamo, salmon, horse mackerel, mackerel, sanma, squid, octopus, shrimp, oysters, scallops and other seafood, kamaboko Fish products such as potatoes, onions, carrots, burdock, eggplants and other vegetables. Tofu, rice balls, rice cakes and dumplings can be used.
These ingredients may be unheated or heated such as boiled and steamed.
The amount to be sprinkled is very simple because it can be appropriately prepared with ingredients, and after being well applied to ingredients, arranged on a plate and cooked in a microwave oven, a fried food can be obtained.
In the case of ingredients containing a large amount of fat, the water-soluble taste component is retained by the mixed powder for fried foods from the non-fried type of the present invention, while the water-soluble taste component is retained, while the fat is removed from the food. Easy to be discharged.
A more crunchy texture can be obtained by heating the garment part with the fat content on the surface.
This makes it possible to obtain fried foods that are juicy, umami and relatively low in calories.
To remove the discharged fat, use a method such as placing a net on the plate, placing it on an oil-absorbing sheet, or placing it around a dish with an inclination down to the center. be able to.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例１〜７、比較例１〜５］
表１に示す配合割合の原料を均等になるように混合しまぶしタイプのノンフライから揚げ様食品用ミックス粉を得た。
なお、乳酸カルシウムは５水和物を使用した。
表中単位は質量部である。
鶏モモ切り身（平均重量２５ｇ）１０個、２５０質量部に対して、前記ノンフライから揚げ様食品用ミックス粉を約２５質量部まぶし、これを中心部へ下る傾斜のある皿の周辺部に並べ６００Ｗの電子レンジで３分間加熱し、から揚げ様食品を得た。
から揚げ様食品を１０分後パネラー１０名により、以下の評価基準によりから揚げ様食品の評価を行った。
［食感］
５点 衣のべたつき、ねちゃつきがなく非常によい
４点 わずかに衣にべたつき、ねちゃつき又は硬さがあるがよい
３点 普通
２点 衣にべたつき、ねちゃつき又は硬さがあり歯切れが悪く悪い
１点 衣にべたつき、ねちゃつきがあり又は非常に硬く歯切れが悪く非常に悪い
［食味］
５点 香ばしく、うまみがあり非常によい
４点 うまみがあってよい
３点 普通
２点 うまみが弱く悪い
１点 水っぽく、うまみがなく非常に悪い
得られた評価結果（平均点）を表２に示す。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-7, Comparative Examples 1-5]
The raw material of the mixture ratio shown in Table 1 was mixed so that it might become equal, and the mixed powder for fried foods was obtained from the non-fried type of non-fried type.
Note that pentahydrate was used as calcium lactate.
The unit in the table is part by mass.
10 chicken chicken fillets (average weight 25 g), 250 parts by mass, about 25 parts by mass of fried food mix powder from non-fried food is placed on the periphery of an inclined dish that goes down to the center 600W Was heated in a microwave for 3 minutes to obtain fried food.
The fried food-like food was evaluated 10 minutes later by 10 panelists based on the following evaluation criteria.
[Food texture]
5 points Very good with no stickiness or stickiness on the clothes 4 points Slightly sticky, sticky or hard on the clothes 3 points Normal 2 points The clothes have stickiness, stickiness or hardness and are crisp Bad and bad 1 point The clothes are sticky, sticky or very hard and crisp and very bad [taste]
5 fragrant, delicious and very good
4 points may have umami 3 points normal 2 points umami is weak and bad 1 point Watery, no umami and very bad Evaluation results (average score) are shown in Table 2.
食感及び食味がともに３．０以上を合格とした。
その結果、実施例１〜７が満足できる品質であった。
特に実施例２は、食感は衣がカリッとし、ねちゃつきなく、食味も香ばしくうまみがあり非常に優れていた。
比較例１〜５は食感又は食味のいずれかが劣り満足できる品質ではなかった。
Both the texture and the taste were 3.0 or more.
As a result, Examples 1 to 7 were satisfactory in quality.
In particular, Example 2 was very excellent in the texture, the clothes were crispy, not sticky, the taste was savory and delicious.
In Comparative Examples 1 to 5, either the texture or the taste was inferior and the quality was not satisfactory.
［実施例８］
未加熱の肉団子（重量１５ｇ）１０ケ、１５０質量部に対して、前期実施例２のから揚げ用ミックス粉約８質量部をまぶし、これを皿に等分に並べ、６００Ｗの電子レンジで３分間加熱し、から揚げ様食品を得た。
食感は衣の表面のべたつきや、ぬめりがなく、食味はうまみがあって満足できる品質であった。
[Example 8]
About 10 parts of unheated meat dumplings (weight 15g), 150 parts by weight, about 8 parts by weight of the mixed powder for fried chicken from Example 2 of the previous period is sprinkled and arranged on a plate in a 600W microwave oven. After heating for 3 minutes, a fried food was obtained.
The texture was satisfactory, with no stickiness or sliminess on the surface of the clothes, and the taste was delicious.
［実施例９］
塩たら切身（１切れ重量２０ｇ）１０ケ、２００質量部に対して、前記実施例２のから揚げ用ミックス粉約８質量部をまぶし、これを皿に等分に並べ、６００Ｗの電子レンジで３分３０秒間加熱し、から揚げ様食品を得た。
食感は衣の表面のべたつきや、ぬめりがなく、食味はうまみがあって満足できる品質であった。
[Example 9]
When salted, 10 pieces of fillet (20g per piece) and 200 parts by weight are sprinkled with about 8 parts by weight of the mixed fried powder of Example 2 and placed on a plate in a 600W microwave oven. After heating for 3 minutes and 30 seconds, a fried food was obtained.
The texture was satisfactory, with no stickiness or sliminess on the surface of the clothes, and the taste was delicious.
［実施例１０］
短冊のじゃがいも（重量２００質量部に対して、前記実施例６のから揚げ用ミックス粉約６質量部をまぶし、これを皿に等分に並べ、６００Ｗの電子レンジで４分間加熱し、から揚げ様食品を得た。
食感は衣の表面のべたつきや、ぬめりがなく、食味はうまみがあって満足できる品質であった。
[Example 10]
Strip potatoes (approx. 6 parts by weight of the mixed powder for frying from Example 6 to 200 parts by weight of the potato, arrange them on a plate, heat them in a 600 W microwave oven for 4 minutes, and then fry them. I got the food.
The texture was satisfactory, with no stickiness or sliminess on the surface of the clothes, and the taste was delicious.
Claims (2)
（Ａ）ノンフライから揚げ様食品用ミックス粉１００質量部中１質量部以上１５質量部以下のジェランガム
（Ｂ）ノンフライから揚げ様食品用ミックス粉１００質量部中乳酸カルシウム由来のカルシウムが０．０１質量部以上１質量部以下となる乳酸カルシウム
（Ｃ）ノンフライから揚げ様食品用ミックス粉１００質量部中３０質量部以上のデュラムセモリナ A mix powder for fried foods that is used only for cooking using a microwave oven containing the following components (A) to (C).
(A) 1 to 15 parts by weight of gellan gum in 100 parts by weight of non-fried mixed powder for food like food (B) 0.01 mass of calcium lactate derived from 100 parts by weight of non-fried mixed powder for food like food Calcium lactate that is not less than 1 part by weight and not more than 1 part by weight (C) Durum semolina of 30 parts by weight or more in 100 parts by weight of non-fried mixed powder for food
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