JP5851749B2 - Non-fried to fried mix - Google Patents
Non-fried to fried mix Download PDFInfo
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- JP5851749B2 JP5851749B2 JP2011159703A JP2011159703A JP5851749B2 JP 5851749 B2 JP5851749 B2 JP 5851749B2 JP 2011159703 A JP2011159703 A JP 2011159703A JP 2011159703 A JP2011159703 A JP 2011159703A JP 5851749 B2 JP5851749 B2 JP 5851749B2
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- Grain Derivatives (AREA)
Description
本発明は、油ちょうせずに、電子レンジ又はオーブンで加熱調理するためのノンフライから揚げ用ミックスに関する。詳細には、食肉等の具材への付着性がよく、且つ衣に粉っぽさや糊っぽさがなくクリスピーな食感を有するから揚げ様食品を提供するための、ノンフライから揚げ用ミックスに関する。 The present invention relates to a non-fried mix for cooking in a microwave oven or oven without oiling. Specifically, it is a non-fried mix for providing fried foods because it has good adhesion to meat and other ingredients and has a crispy texture with no powder or paste on the clothes. About.
から揚げは、通常、具材にそのまま、又は下味を付けた状態で、小麦粉、澱粉、調味料等の衣材を付着させ、次いで油ちょうして製造される。近年では、具材にまぶして油ちょうするだけでから揚げを簡便に得ることができる、小麦粉や澱粉に食塩、調味料、香辛料等を配合したから揚げ用ミックスも市販されている。 Fried chicken is usually produced by adding clothing materials such as flour, starch, seasonings, etc. to the ingredients as they are or with a seasoning, followed by oiling. In recent years, frying mixes are also commercially available because they can be obtained simply by sprinkling ingredients and oiling, and by adding salt, seasonings, spices and the like to wheat flour and starch.
しかし最近では、食事の低カロリー嗜好や油揚げ後の片づけの煩わしさの点から、油で揚げる料理は、特に家庭などでは敬遠される傾向がある。他方、料理にかける時間や手間を減らしたいという要望から、電子レンジ等で調理が可能な食品が好まれるようになってきている。そのため、油で揚げずに調理する揚げ物様食品、いわゆるノンフライ揚げ物に対する需要が高まっている。から揚げについても、電子レンジ等で調理するためのノンフライから揚げ用のミックスや料理方法の開発が望まれている。 However, recently, cooking fried in oil has a tendency to be avoided especially at home because of the low calorie taste of meals and the troublesomeness of cleaning up after frying. On the other hand, foods that can be cooked in a microwave oven or the like have come to be preferred because of the desire to reduce the time and labor required for cooking. Therefore, there is an increasing demand for fried food-like foods that are not fried in oil, so-called non-fried foods. As for fried chicken, it is desired to develop a mix and cooking method for fried from non-fry for cooking in a microwave oven or the like.
ノンフライから揚げ用のミックスや製法については、これまでに種々の提案がなされている。例えば、特許文献１には、ローストパン粉、ロースト澱粉、高蛋白質、蛋白凝固剤、及び油脂の混合物を造粒したから揚げ粉ミックスを用いたから揚げ様食品の製造方法が記載されている。特許文献２には、小麦粉由来の焼成粉砕物、粉末水飴、熱凝固性食品素材、油脂、及び膨張剤を含有するノンフライから揚げ用ミックスが記載されている。特許文献３には、α化度が４０〜９５％で１２０メッシュより粗い粒度の澱粉と油脂とを含むノンフライ食品用衣材が記載されている。 Various proposals have been made for non-fried to fried mixes and manufacturing methods. For example, Patent Document 1 describes a method for producing a fried food because a mixture of roasted bread flour, roasted starch, high protein, protein coagulant, and oil is granulated and a fried flour mix is used. Patent Document 2 describes a non-fried mix containing a baked and pulverized product derived from wheat flour, a powdered starch syrup, a thermocoagulable food material, fats and oils, and an expansion agent. Patent Document 3 describes a non-fried food apparel containing starch and fats and oils having a degree of gelatinization of 40 to 95% and a particle size coarser than 120 mesh.
しかしながら、これらのミックスを用いて得られたから揚げ様食品は、外観的にも、また衣や具材の食感及び風味においても、通常の油ちょうしたから揚げと比べて充分とはいえず、未だ満足できるものではなかったのが実状であった。 However, the fried foods obtained using these mixes are not sufficient in terms of appearance and texture and flavor of clothes and ingredients compared to normal fried foods. The actual situation was not yet satisfactory.
本発明は、電子レンジ等で簡便に調理することができ、且つ良好な食感及び風味と外観とを有するから揚げ様食品を製造することができる、ノンフライから揚げ用ミックスを提供することを課題としている。 It is an object of the present invention to provide a fried mix from non-fried food that can be easily cooked in a microwave oven and the like and can produce a fried food because it has a good texture and flavor and appearance. It is said.
本発明者らは、上記の課題を解決すべく種々研究を重ねた結果、穀物加熱処理物又はその粉砕物と、融点が４５℃以上の粉末油脂とを含有するミックスを用いることによって、電子レンジ等で簡便に調理することができ、且つ油ちょうしたから揚げのような良好な食感、風味、及び外観を有するから揚げ様食品が得られることを見出し、本発明を完成した。 As a result of repeating various studies to solve the above-mentioned problems, the present inventors have used a mix containing a grain-heat-treated product or a pulverized product thereof and a powdered oil having a melting point of 45 ° C. or higher. It has been found that a fried food can be obtained because it has a good texture, flavor, and appearance such as fried foods because it can be easily cooked and so on.
すなわち、本発明は、穀物加熱処理物又はその粉砕物と、融点が４５℃以上の粉末油脂とを含有することを特徴とする、ノンフライから揚げ用ミックスを提供することにより、上記課題を解決したものである。
また本発明は、上記ノンフライから揚げ用ミックスをまぶした具材を電子レンジで加熱調理することを特徴とする、ノンフライから揚げの製造方法を提供することにより、上記課題を解決したものである。
また本発明は、上記ノンフライから揚げ用ミックスを用いて得られたノンフライから揚げを提供することにより、上記課題を解決したものである。
That is, this invention solved the said subject by providing the mix for frying from the non-fly | fry characterized by including the grain heat-processed material or its ground material, and powdered fats and oils whose melting | fusing point is 45 degreeC or more. Is.
Moreover, this invention solves the said subject by providing the manufacturing method of fried from non-fry characterized by heat-cooking the ingredient which sprinkled the mix for frying from the said non-fry in a microwave oven.
Moreover, this invention solves the said subject by providing the frying from the non-fried obtained using the mix for frying from the said non-fried.
本発明のノンフライから揚げ用ミックスを用いれば、電子レンジ又はオーブンで調理することによって、油ちょうしたから揚げのような外観を呈し、且つ具材のジューシーで柔らかい食感と、ねちゃつきがなく歯切れのよい衣の食感とを有するから揚げ様食品を得ることができる。 By using the non-fried mix of the present invention, cooking in a microwave oven or oven gives the appearance of fried oil, and the ingredients are succulent and soft, with no stickiness A fried food can be obtained because it has a crisp texture.
本発明のノンフライから揚げ用ミックスは、油で揚げる又は揚げ焼きするような調理を行うことなく製造されたから揚げ様食品（すなわち、ノンフライから揚げ）を製造するためのミックスである。
本発明のノンフライから揚げ用ミックスは、穀物加熱処理物又はその粉砕物と、融点が４５℃以上の粉末油脂とを含有する。
The non-fried mix of the present invention is a mix for producing a fried food (ie, fried non-fried) produced without cooking such as frying in oil or frying.
The non-fried mix for frying of the present invention contains a grain heat-treated product or a pulverized product thereof, and powdered fats and oils having a melting point of 45 ° C. or higher.
上記穀物加熱処理物の原料となる穀物としては、小麦、大麦、エンバク、ハトムギ、米、餅米、トウモロコシ、ライ麦、ソバ、ヒエ、アワ、キビ、ソルガム、モロコシ、マコモ等が挙げられ、これらの中でも小麦、大麦、米、餅米、トウモロコシ、ライ麦、ソバ、ヒエ、アワ、キビ、ソルガムが好ましい。これらの穀物は、単独で使用してもよく、組み合わせて使用してもよい。
上記穀物の加熱処理の方法としては、特に限定されず、当該穀物をそのまま、又は粉砕した後に、焼成、油揚げ、電子レンジ加熱、膨化、焙煎、及びそれらの組み合わせ等の任意の方法によって加熱処理すればよい。得られた加熱処理物は、好ましくは又は必要に応じて、任意の方法で粉砕し、粉砕物として本発明のミックスに使用され得る。
Examples of cereals used as a raw material for the above-mentioned heat-treated cereal grains include wheat, barley, oats, pearl barley, rice, glutinous rice, corn, rye, buckwheat, millet, millet, millet, sorghum, sorghum, and makomo. Of these, wheat, barley, rice, brown rice, corn, rye, buckwheat, millet, millet, millet, and sorghum are preferred. These grains may be used alone or in combination.
The method for heat treatment of the grain is not particularly limited, and the grain is subjected to heat treatment by any method such as baking, frying, microwave heating, expansion, roasting, and combinations thereof as it is or after pulverization. do it. The obtained heat-treated product is preferably or optionally pulverized by any method and used as a pulverized product in the mix of the present invention.
上記穀物加熱処理物又はその粉砕物の例としては、穀物粒又はその粉砕物の加熱処理物；焼成小麦粉等の穀物粉の加熱処理物；クラッカー、クッキー、パン、クラッカー粉、クッキー粉砕物、パン粉、揚げ玉等の小麦粉や他の穀類の加熱加工品及びその粉砕物、等が挙げられ、このうち、焼成小麦粉、クラッカー粉、クッキー粉砕物、パン粉等の小麦粉を原料とする焼成品の粉砕物が好ましい。これらの穀物加熱処理物又はその粉砕物は、いずれか１種類を使用してもよく、又は２種類以上を組み合わせて使用してもよい。 Examples of the above-mentioned grain heat-treated product or pulverized product thereof include: cereal grain or heat-treated product of pulverized product thereof; heat-treated product of cereal powder such as baked wheat flour; cracker, cookie, bread, cracker powder, cookie crushed product, bread crumb Heated processed products of wheat flour such as fried balls and other cereals and pulverized products thereof, etc. Among these, pulverized products of baked products made from wheat flour such as baked wheat flour, cracker powder, cookie pulverized material, bread crumbs, etc. preferable. Any one kind of these grain heat-treated products or pulverized products thereof may be used, or two or more kinds may be used in combination.
上記穀物加熱処理物又はその粉砕物の大きさとしては、平均粒子径として０．０５〜５ｍｍが好ましく、０．３〜３ｍｍがより好ましい。粒子径が０．０５ｍｍより小さいと、衣の歯切れやサクサク感が減少し、他方、粒子径が５ｍｍより大きいと、具材にまぶした際の付着性が悪く、調理中に衣が脱落して得られたから揚げ様食品の外観が通常のから揚げに比べて悪くなるおそれがある。なお、本明細書において、平均粒子径とは、マイクロトラックＦＲＡ９２２０（日機装株式会社）を用いてレーザー回折・散乱法により測定された粒度分布の積算値５０％での粒径を意味する。 As a magnitude | size of the said grain heat-processing thing or its ground material, 0.05-5 mm is preferable as an average particle diameter, and 0.3-3 mm is more preferable. If the particle diameter is smaller than 0.05 mm, the crispness and crispness of the garment will be reduced. On the other hand, if the particle diameter is larger than 5 mm, the adhesiveness when applied to the ingredients will be poor and the garment will fall off during cooking. There is a possibility that the appearance of the deep-fried food will be worse than that obtained from normal fried food. In this specification, the average particle size means a particle size at an integrated value of 50% of the particle size distribution measured by a laser diffraction / scattering method using Microtrac FRA 9220 (Nikkiso Co., Ltd.).
本発明のノンフライから揚げ用ミックスに含有される粉末油脂は、融点が４５℃以上のものであればよいが、好ましくは融点４５℃〜６５℃、より好ましくは融点５０〜６５℃の粉末油脂であり得る。粉末油脂の融点が４５℃未満であると、衣が粉っぽくなるため、得られたから揚げ様の外観及び衣の食感が悪くなり、他方６５℃を超えると、口どけが悪くなる。 The powdered fats and oils contained in the non-fried frying mix of the present invention may be those having a melting point of 45 ° C or higher, preferably 45 ° C to 65 ° C, more preferably 50 to 65 ° C. possible. If the melting point of the powdered fat is less than 45 ° C., the clothes become powdery, so the appearance of the fried food and the texture of the clothes are deteriorated since it is obtained.
上記粉末油脂は、上記のような融点を有する原料油脂を、固形状態のまま粉砕して粉末とする方法、加熱により溶解し噴霧冷却（スプレークール）等の冷却方法によって粉末状に固化する方法等の方法を用いて粉末化することで調製することができる。その後、篩やスクリーン等を通過させて整粒して使用する。あるいは、市販の粉末油脂を利用してもよい。
上記原料油脂の例としては、豚脂、牛脂等の動物油脂や、菜種、大豆、綿実、コーン、ひまわり、米ぬか、ゴマ、オリーブ、パーム、やし、カカオ等の硬化油脂等が挙げられる。これらの原料油脂は、単独で用いられても組み合わせて用いられてもよい。さらに、最終的な融点さえ上記の範囲内であれば、原料油脂は、上記のような動物油脂及び／又は硬化油脂とより低融点の油脂との混合油脂であってもよい。硬化油脂の製造方法は、公知の水素添加等による方法を用いればよい。
上記市販の粉末油脂の例としては、ユニショートＫ（不二製油株式会社製、パーム油脂、融点５８．５℃）が挙げられる。
なお、本明細書において、油脂の融点とは、基準油脂分析試験法（２．２．４．２−１９９６）に基づく上昇融点を意味する。
The above-mentioned powdered fats and oils are a method of pulverizing raw material fats and oils having a melting point as described above into a powder, a method of dissolving by heating and solidifying into a powder by a cooling method such as spray cooling, etc. It can prepare by pulverizing using the method of. Thereafter, the mixture is passed through a sieve, a screen or the like and used after being sized. Or you may utilize commercially available powdered fats and oils.
Examples of the raw material fats and oils include animal fats and oils such as pork fat and beef tallow, rapeseed, soybeans, cottonseed, corn, sunflower, rice bran, sesame, olives, palm, palm, cacao and other hardened fats and oils. These raw material fats and oils may be used alone or in combination. Furthermore, as long as the final melting point is within the above range, the raw oil / fat may be a mixed fat / oil of the above-described animal fat / oil and / or hardened fat / oil and a lower melting point fat / oil. A known method of hydrogenation or the like may be used as a method for producing the hardened fat.
Examples of the commercially available powdered fats and oils include Unishort K (Fuji Oil Co., Ltd., palm fats and oils, melting point 58.5 ° C.).
In addition, in this specification, melting | fusing point of fats and oils means the rising melting | fusing point based on a reference | standard fats and oils analysis test method (2.2.4.2-1996).
上記粉末油脂の粒子径は、平均粒子径として０．１〜４ｍｍが好ましく、０．３〜２ｍｍがより好ましい。粒子径が０．１ｍｍより小さいと、衣の歯切れやサクサク感が減少し、他方、粒子径が３ｍｍより大きいと、得られたから揚げ様食品の衣の外観が斑状になるなど、外観が通常のから揚げに比べて劣るおそれがある。 As for the particle diameter of the said powdered oil and fat, 0.1-4 mm is preferable as an average particle diameter, and 0.3-2 mm is more preferable. If the particle size is smaller than 0.1 mm, the crispness and crispness of the garment will be reduced. On the other hand, if the particle size is larger than 3 mm, the appearance of the fried food-like garment will be patchy. May be inferior to fried chicken.
本発明のノンフライから揚げ用ミックスにおける上記穀物加熱処理物又はその粉砕物の配合量としては、当該ミックス中（内割）９７〜５質量％であればよく、好ましくは５０〜１０質量％である。５質量％より少ないと、得られるから揚げ様食品の衣が外観的又は食感的に不充分なものとなり、他方、９７質量％より多いと、当該ミックスの具材への付着むらが増大する。
本発明のノンフライから揚げ用ミックスにおける粉末油脂の配合量としては、当該ミックス中（内割）５０〜３質量％、好ましくは３０〜５質量％である。３質量％より少ないと、得られたから揚げ様食品の外観に油揚感がなく、また具材もパサついて硬くなり易い。他方、５０質量％より多いと、当該ミックスの具材への付着性が低下するとともに、得られた食品が、から揚げ独特のからっとした食感を失い、脂っこくなる。
As a compounding quantity of the said grain heat-processing thing in the mix for non-fried frying of this invention, or its ground material, what is necessary is just 97-5 mass% in the said mix (internal division), Preferably it is 50-10 mass%. . If it is less than 5% by mass, the resulting fried food garment will be insufficient in appearance or texture. On the other hand, if it exceeds 97% by mass, uneven adhesion to the ingredients of the mix will increase. .
As a compounding quantity of the powdered fats and oils in the non-fried mix of this invention, it is 50-3 mass% in the said mix (internal division), Preferably it is 30-5 mass%. When the content is less than 3% by mass, the resulting fried food has no fried feeling, and the ingredients tend to be hard and hard. On the other hand, when it is more than 50% by mass, the adherence of the mix to the ingredients is lowered, and the obtained food loses a dry texture that is unique to fried foods and becomes greasy.
本発明のノンフライから揚げ用ミックスには、上記穀物加熱処理物又はその粉砕物、及び粉末油脂の他に、通常のから揚げ用ミックスに配合され得る材料、例えば、穀粉、調味料、香辛料、着色料、乳化剤等を添加してもよい。さらに、本発明の効果を妨げない範囲で、上記粉末油脂以外の他の油脂を添加してもよいが、その添加量は、本発明のミックスの全質量に対して１質量％以下とするのが好ましい。但し、本発明のミックスにおいては、卵白粉、卵黄粉、全卵粉、カゼイン、大豆蛋白のような高蛋白物質若しくは熱凝固性素材、酒石酸、フマル酸、キモシンのような蛋白凝固剤、酒石酸、フマル酸、グルコノデルタラクトンのような膨張剤、及び粉末水飴は、そのものが材料として配合されることはない。 In the non-fried mix for frying according to the present invention, in addition to the above-mentioned grain heat-treated product or pulverized product thereof, and powdered fats and oils, materials that can be blended in a normal fried mix, for example, flour, seasonings, spices, coloring A material, an emulsifier, etc. may be added. Furthermore, other fats and oils other than the above-mentioned powdered fats and oils may be added within a range not impeding the effects of the present invention, but the amount added is 1% by mass or less with respect to the total mass of the mix of the present invention. Is preferred. However, in the mix of the present invention, egg white powder, egg yolk powder, whole egg powder, casein, high protein material such as soy protein or heat coagulable material, protein coagulant such as tartaric acid, fumaric acid, chymosin, tartaric acid, Fumaric acid, swelling agents such as glucono delta lactone, and powdered starch syrup are not blended as materials.
上記の如き組成からなる本発明のノンフライから揚げ用ミックスを、具材に直接まぶして付着させ、これを加熱調理することによって、本発明のノンフライから揚げを製造することができる。
上記本発明のミックスを付着させる具材としては、特に限定はなく、肉類、魚介類、野菜類等が挙げられ、好ましくは肉類及び魚介類である。具材は、必要に応じて予め下味が付けられていてもよい。
加熱調理の手段としては、特に限定されることなく電子レンジ、オーブン、スチームオーブン、フライパン等が挙げられるが、電子レンジが好ましい。加熱調理の条件は、具材の種類や大きさ、使用する調理機器等に応じて調理者が適宜設定すればよい。当該加熱調理の際、さらに油を添加することは必要ない。
Fried from the non-fried food of the present invention can be produced by directly applying the mix for fried from the non-fried food of the present invention having the above composition to the ingredients and cooking them.
The ingredients to which the above-described mix of the present invention is attached are not particularly limited, and examples thereof include meat, seafood, vegetables, and the like, preferably meat and seafood. The ingredients may be pre-seasoned as necessary.
The means for cooking is not particularly limited, and examples thereof include a microwave oven, an oven, a steam oven, and a frying pan, but a microwave oven is preferable. The cooking conditions may be appropriately set by the cook according to the type and size of ingredients, the cooking equipment to be used, and the like. It is not necessary to add more oil during the cooking.
斯くして、本発明のノンフライから揚げ用ミックスを使用することによって、油ちょうを必要とせずに電子レンジ等で調理するだけで、簡便に、から揚げ様食品を調理することができる。さらに、本発明により得られたノンフライから揚げは、油ちょうされたから揚げのような外観を呈し、且つ具材のジューシーで柔らかい食感と、歯切れがよくパリッとした衣の食感とをあわせもつことで良好な風味と食味とを与えるものである。 Thus, by using the non-fried mix of the present invention, it is possible to easily cook fried foods simply by cooking in a microwave oven or the like without the need for oil. Furthermore, the non-fried fried food obtained according to the present invention has an oil-like deep-fried appearance, and has the juicy and soft texture of ingredients and the texture of crisp and crisp clothes. This gives a good flavor and taste.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
実施例１〜３
パーム硬化油脂（不二製油株式会社）を噴霧冷却し、篩分けして平均粒子径０．８ｍｍの粉末油脂（融点５６℃）を調製した。
クラッカー（プレミアムクラッカー、ヤマザキナビスコ社製）を粉砕して篩分けし、平均粒子径１ｍｍの粉砕物を調製した。
上記粉末油脂、クラッカー粉砕物、及びその他の材料を表１の割合で混合し、ノンフライから揚げ用ミックスを調製した。
Examples 1-3
Palm oil and fat (Fuji Oil Co., Ltd.) was spray-cooled and sieved to prepare powder oil and fat (melting point 56 ° C.) having an average particle diameter of 0.8 mm.
A cracker (Premium Cracker, manufactured by Yamazaki Nabisco Co., Ltd.) was pulverized and sieved to prepare a pulverized product having an average particle diameter of 1 mm.
The above-mentioned powdered fats and oils, crushed crackers, and other materials were mixed in the proportions shown in Table 1 to prepare a frying mix from non-fried food.
比較例１〜２
パーム油を噴霧冷却し、篩分けして平均粒子径０．８ｍｍの粉末油脂（融点３５℃）を調製した。これを粉末油脂として用いた以外は、実施例１〜３と同様の手順で、比較例１のノンフライから揚げ用ミックスを調製した。
クラッカー粉砕物の代わりに同じ粒径の加熱処理澱粉（α化度５０％）を使用した以外は、実施例１〜３と同様の手順で、比較例２のノンフライから揚げ用ミックスを調製した。
Comparative Examples 1-2
Palm oil was spray-cooled and sieved to prepare powdered fats and oils (melting point 35 ° C.) having an average particle diameter of 0.8 mm. A frying mix was prepared from the non-fried sample of Comparative Example 1 in the same procedure as in Examples 1 to 3 except that this was used as a powdered fat.
A fried mix was prepared from the non-fried product of Comparative Example 2 in the same procedure as in Examples 1 to 3, except that heat-treated starch (α-modified 50%) having the same particle size was used instead of the cracked pulverized product.
試験例１
約２５ｇの鶏モモ肉の表面に、表１に示すノンフライから揚げ用ミックスを満遍なくまぶし、皿に乗せて出力５００Ｗの電子レンジで３分間加熱し、ノンフライから揚げを得た。これらのノンフライから揚げの外観、肉の食感、及び衣の食感を、表２に示す評価基準に従って１０名のパネルで官能的に評価し、その平均値を求めた。さらに、調理後のノンフライから揚げを２０℃で３時間保存した後、表２に示す評価基準に従って１０名のパネルで評価し、その平均値を求めた。それらの結果は表３のとおりである。
Test example 1
On the surface of about 25 g of chicken thigh, the non-fried mix shown in Table 1 was evenly sprinkled and placed on a plate and heated in a microwave oven with an output of 500 W for 3 minutes to obtain fried non-fried food. The appearance of fried non-fried food, the texture of meat, and the texture of clothing were sensorially evaluated by 10 panels according to the evaluation criteria shown in Table 2, and the average value was determined. Furthermore, after fried non-fried food after cooking for 3 hours at 20 ° C., it was evaluated by 10 panels according to the evaluation criteria shown in Table 2, and the average value was obtained. The results are shown in Table 3.
試験例２ 油脂融点による影響の評価
パーム硬化油（融点70℃）とパーム油（融点37℃）とを適当な量で溶解混合して融点の異なる混合油脂を調製し、これを噴霧冷却及び篩分けして平均粒子径0.8ｍｍの粉末油脂を調製した。得られた粉末油脂を使用して、実施例２と同様の手順でノンフライから揚げ用ミックスを調製した。このミックスを用いて試験例１と同様の手順でノンフライから揚げを得、外観と食感を評価した。その評価結果は表４のとおりである。
Test Example 2 Evaluation of the Effect of Oil and Fat Melting Point Hardened palm oil (melting point 70 ° C) and palm oil (melting point 37 ° C) are dissolved and mixed in appropriate amounts to prepare mixed fats and oils having different melting points, which are spray cooled and sieved Separately, powdered fats and oils having an average particle diameter of 0.8 mm were prepared. Using the obtained powdered fats and oils, a fried mix was prepared from non-fried rice in the same procedure as in Example 2. Using this mix, fried food was obtained from non-fried foods in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The evaluation results are shown in Table 4.
試験例３ 穀物加熱処理物の平均粒子径による影響の評価
表５に示す平均粒子径を有するクラッカー粉砕物を調製し、実施例２と同じ手順でノンフライから揚げ用ミックスを調製した。このミックスを用いて試験例１と同様の手順でノンフライから揚げを得、外観と食感を評価した。その評価結果は表５のとおりである。なお、表５中には、実施例２の結果を再掲する。
Test Example 3 Evaluation of Influence of Average Particle Size of Grain Heat-Processed Product A cracker pulverized product having an average particle size shown in Table 5 was prepared, and a fried mix was prepared from non-fried in the same procedure as in Example 2. Using this mix, fried food was obtained from non-fried foods in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The evaluation results are shown in Table 5. In Table 5, the results of Example 2 are shown again.
試験例４ 油脂平均粒子径による影響の評価
表６に示す平均粒子径を有する粉末油脂を調製し、実施例２と同じ手順でノンフライから揚げ用ミックスを調製した。このミックスを用いて試験例１と同様の手順でノンフライから揚げを得、外観と食感を評価した。その評価結果は表６のとおりである。
Test Example 4 Evaluation of Influence of Oil and Fat Average Particle Size Powdered fats and oils having an average particle size shown in Table 6 were prepared, and a non-fried mix was prepared by the same procedure as in Example 2. Using this mix, fried food was obtained from non-fried foods in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The evaluation results are shown in Table 6.
試験例５ 油脂含有量による影響の評価
表７に示すノンフライから揚げ用ミックスを用いて、試験例１と同様の手順でノンフライから揚げを得、外観と食感を評価した。その評価結果は表７のとおりである。
Test Example 5 Evaluation of the Effect of Oil and Fat Content Using the non-fried mix shown in Table 7, the fried food was obtained from the non-fried in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The evaluation results are shown in Table 7.
試験例６ 穀物加熱処理物含有量による影響の評価
表８に示すノンフライから揚げ用ミックスを用いて、試験例１と同様の手順でノンフライから揚げを得、外観と食感を評価した。その評価結果は表８のとおりである。
Test Example 6 Evaluation of the Effect of Grain Heated Product Content Using the non-fried mix shown in Table 8, fried non-fried food was obtained in the same procedure as in Test Example 1, and the appearance and texture were evaluated. The evaluation results are shown in Table 8.
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