JP6255214B2 - Tempura batter mix - Google Patents
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- JP6255214B2 JP6255214B2 JP2013224250A JP2013224250A JP6255214B2 JP 6255214 B2 JP6255214 B2 JP 6255214B2 JP 2013224250 A JP2013224250 A JP 2013224250A JP 2013224250 A JP2013224250 A JP 2013224250A JP 6255214 B2 JP6255214 B2 JP 6255214B2
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Description
本発明は、天ぷら用バッターミックス及びこれを使用して製造された天ぷらに関する。 The present invention relates to a batter mix for tempura and a tempura manufactured using the same.
天ぷらは、小麦粉を水に溶かしてバッターを調製し、これを種（具材）の表面に付着させて油で揚げて製造されている。このバッターを使用した天ぷらの衣は、揚げたてのときには歯切れがよく、適度な硬さがありサクサクとしたよい食感であるが、時間の経過と共にやわらかい食感となったり、ヒキが出て歯切れが悪くなったりする。
実際、一般家庭において個々によって食事の時間が異なる場合があり、油ちょう直後ではなく、時間を経過してから食することがある。また、近年では外食・中食化が進み、弁当や惣菜として販売されている天ぷらを購入し、これを食する場合には、油ちょう後に時間が経過してから食することになる。
このため、油ちょう直後の食感がよく、かつ、その揚げたて特有の食感が長時間持続できるような天ぷら用バッターミックスが望まれている。
Tempura is manufactured by dissolving wheat flour in water to prepare a batter, attaching it to the surface of seeds (ingredients) and frying it with oil. The tempura garment using this batter is crisp when freshly fried and has a moderate texture and a crispy texture, but as time goes on, it becomes a soft texture, cracks appear and crisp It gets worse.
In fact, there are cases where meal times differ depending on individuals in ordinary households, and they are eaten after a lapse of time rather than immediately after oiling. Further, in recent years, eating out and eating are progressing, and when tempura sold as a bento or side dish is purchased and eaten, it will be eaten after a lapse of time after the oil is drunk.
For this reason, a batter mix for tempura is desired which has a good texture immediately after the oiling and can maintain a unique texture of freshly fried food for a long time.
一般に油ちょう後に天ぷら衣にサクミのある食感を出すために、天ぷら用バッターミックスに加工澱粉や膨張剤、乳化剤等を添加することが行われている。
例えば、特許文献１には、膨潤度が４〜１５で、且つ、溶解度が１０重量％以下である架橋澱粉を２０重量％以上含有することを特徴とする揚げ物用衣材が提案されている。
例えば、特許文献２には、原料小麦粉を温度５０℃以上７０℃以下かつ相対湿度７０％以上１００％以下の雰囲気中で湿熱処理することにより品温４５℃以上６５℃以下かつ含有水分１０％以上１６％以下の範囲内に到達させて得た変性小麦粉が組成物全量の５〜９５重量％、酸化澱粉と植物性蛋白の合計量が組成物全量の５〜６０重量％、乳化剤が組成物全量の０．０１〜５重量％となるよう配合し、酸化澱粉と植物性蛋白の重量比を４／１〜２／１の範囲内とすることを特徴とする揚げ物衣用小麦粉組成物の製造法が記載されている。
In general, in order to give a crisp texture to the tempura garment after adding the oil, processed starch, a swelling agent, an emulsifier and the like are added to the batter mix for tempura.
For example, Patent Document 1 proposes a fried food material characterized by containing 20% by weight or more of a crosslinked starch having a swelling degree of 4 to 15 and a solubility of 10% by weight or less.
For example, Patent Document 2 discloses that raw material flour is subjected to wet heat treatment in an atmosphere having a temperature of 50 ° C. or more and 70 ° C. or less and a relative humidity of 70% or more and 100% or less, so that the product temperature is 45 ° C. or more and 65 ° C. or less and the moisture content is 10% or more. The modified flour obtained by reaching within the range of 16% or less is 5 to 95% by weight of the total composition, the total amount of oxidized starch and vegetable protein is 5 to 60% by weight of the total composition, and the emulsifier is the total amount of the composition. A method for producing a flour composition for fried foods, characterized in that it is blended so as to be 0.01 to 5% by weight, and the weight ratio of oxidized starch to vegetable protein is in the range of 4/1 to 2/1 Is described.
そこで、本発明は、油ちょう直後の食感がよく、かつ、揚げたての天ぷら特有の、歯切れがよくサクサクとした食感を、油ちょう後長時間持続できる天ぷらの衣を提供しようとするものである。 Therefore, the present invention is intended to provide a tempura garment that has a good texture immediately after oiling and that can maintain a crisp and crispy texture unique to freshly fried tempura for a long time after oiling. is there.
本発明者は、鋭意検討した結果、平均粒径を特定の範囲とし、かつ、損傷でん粉を特定量にした粳米粉を調製し、この調製された粳米粉を使用することによって、油ちょう直後の食感がよく、かつ揚げた後一定時間経過しても、揚げたてのときのような歯切れがよくサクミのよい食感を有する天ぷら衣を製造できることを見出し、本発明を完成させた。 As a result of intensive studies, the inventor prepared a rice bran powder having an average particle size in a specific range and a damaged starch in a specific amount, and using this prepared rice bran powder, The present inventors have found that a tempura garment having a good texture and having a crisp and crisp texture as when fried can be produced even after a certain period of time has passed since fried.
すなわち、本発明は、平均粒径が２５〜７０μｍでありかつ損傷でん粉含有量が６質量％以下である粳米粉を含有する天ぷら用バッターミックスを提供するものである。
また、本発明は、平均粒径が２５〜７０μｍでありかつ損傷でん粉含有量が６質量％以下である粳米粉を含有する天ぷら用バッターミックスを使用して製造された天ぷらを提供するものである。
That is, this invention provides the batter mix for tempura which contains the sticky rice flour whose average particle diameter is 25-70 micrometers and whose damaged starch content is 6 mass% or less.
Moreover, this invention provides the tempura manufactured using the batter mix for tempura containing the average rice grain diameter of 25-70 micrometers, and the damaged starch content which is 6 mass% or less and which contains the glutinous rice flour. .
本発明によれば、油ちょう直後の食感がよく、かつ、揚げたての天ぷら特有の、歯切れがよくサクサクとした食感を、油ちょう後長時間持続できる天ぷらの衣を提供することができる。 According to the present invention, it is possible to provide a tempura garment that has a good texture immediately after oiling and that can maintain a crisp and crispy texture unique to freshly fried tempura for a long time after oiling.
本開示の天ぷら用バッターミックスは、平均粒径が特定の範囲であり、かつ損傷でん粉含有量が特定量以下である粳米粉を含有するものである。 The batter mix for tempura according to the present disclosure contains sticky rice flour having an average particle size in a specific range and a damaged starch content of a specific amount or less.
本開示の粳米粉の平均粒径は、２５〜７０μｍであるのが好適である。当該特定の範囲内とすることにより、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができる。粳米粉の平均粒径が７０μｍより大きいと、衣の硬さは維持されるが、ザクザクとした硬い食感となり、天ぷらとして好ましくない食感となる。また、２５μｍより小さいと、油ちょう直後は、サクサクとした好ましい食感の天ぷらが得られるが、油ちょう後時間が経過すると軟らかくなる。
前記粳米粉の平均粒径は、好ましくは３０〜６０μｍであり、より好ましくは３０〜５０μｍである。これにより、揚げたての天ぷら特有の歯切れがよくサクサクとした食感を油ちょう後長時間持続できる。
The average particle size of the rice bran flour of the present disclosure is preferably 25 to 70 μm. By setting it within the specific range, it is possible to maintain a good texture of the garment peculiar to freshly fried tempura for a long time after the oil is applied. If the average particle size of the glutinous rice powder is larger than 70 μm, the hardness of the garment is maintained, but the texture becomes crunchy and unpleasant as tempura. On the other hand, if it is smaller than 25 μm, a crisp tempura with a favorable texture can be obtained immediately after oiling, but it becomes soft when the time after oiling has elapsed.
The average particle size of the rice bran powder is preferably 30 to 60 μm, more preferably 30 to 50 μm. Thereby, the crispness peculiar to freshly fried tempura can be maintained for a long time after the oil is applied.
本開示の粳米粉の「平均粒径」の測定方法は、株式会社日本レーザー社製「レーザー解析式粒子径分布測定装置HELOS&RODOS」を用いて乾式で測定する。 The method for measuring the “average particle size” of the rice bran powder of the present disclosure is measured by a dry method using a “laser analysis type particle size distribution measuring device HELOS & RODOS” manufactured by Japan Laser Co., Ltd.
本開示の粳米粉の損傷でん粉含有量は、６質量％以下であるのが好適である。当該特定の含有量であることにより、衣と具材との間の層のぬめりが少ない良好な食感を得ることができる。
前記粳米粉の損傷でん粉含有量は、より好ましくは４質量％以下である。これにより、揚げたての天ぷら特有の歯切れがよくサクサクとした食感を油ちょう後長時間持続できると共に、油ちょう後も内層のぬめりが少ないといった良好な食感を得ることができる。
The damaged starch content of the glutinous rice flour of the present disclosure is preferably 6% by mass or less. By being the said specific content, the favorable food texture with few sliminess of the layer between clothing and ingredients can be obtained.
The damaged starch content of the glutinous rice flour is more preferably 4% by mass or less. Thereby, the crispness peculiar to freshly fried tempura can be maintained for a long time after the oil is applied, and a good texture can be obtained such that the inner layer is less slimy after the oil is applied.
本開示の「損傷でん粉（「ＤＳ」ともいう）含有量」とは、米粉全量中の、損傷を受けたでん粉の含有量である。当該「損傷でん粉」とは、米を粉砕する時の圧力や衝撃等により、でん粉粒が機械的な損傷を受けたでん粉のことをいう。
なお、本開示の「損傷でん粉含有量」は、ＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に従って測定することができる。具体的には、試料中に含まれている損傷でん粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより測定する。また、市販のキット（例えば、MegaZyme製，Starch Damage Assay Kit）を用いて測定してもよい。
The “damaged starch (also referred to as“ DS ”) content” of the present disclosure is the content of damaged starch in the total amount of rice flour. The “damaged starch” refers to starch whose starch particles have been mechanically damaged by pressure, impact, or the like when pulverizing rice.
The “damaged starch content” of the present disclosure can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and limit dextrin with mold-derived α-amylase, then decomposed into glucose with amyloglucosidase, and the produced glucose is quantified. taking measurement. Moreover, you may measure using a commercially available kit (for example, Starch Damage Assay Kit by MegaZyme).
ここで、小麦粉、でん粉及び膨張剤等を水で溶いた従来のバッター（以下、「従来のバッター」ともいう）を用いて得られた天ぷらの衣は、油ちょう直後は歯切れがよくサクサクとした好ましい食感であるが、揚げた後一定時間を経ると歯切れが悪くなり、サクミがなくなり、ベタついた食感となるので、好ましい食感を維持することができない。
また、乳化剤等含有の組成物を提案している特許文献２では油ちょう後に時間が経過した後の食感も検討がされている。しかし、この揚げ物衣用小麦粉組成物は、特定の変性小麦粉を調製し、かつ、この特定の変性小麦粉、酸化澱粉と植物性蛋白質、及び乳化剤を特定量に調整する必要があるので、この組成物の製造方法は簡便とは言えず、煩雑であり、作業性の点で好ましくない。
また、後記比較例に示すように、天ぷら用バッターミックスの原料として市販されている米粉（以下、「市販の天ぷら用米粉」ともいう）を用いた場合には、この天ぷら衣の食感は米菓のようなザクザクとしてクリスピーな食感となり、従来のバッターにて得られる天ぷら衣の揚げたて直後の食感とは大きく異なる食感となってしまう。また、この市販の天ぷら用米粉を用いた場合、油ちょう後一定時間を経過したときの天ぷら衣は、硬さは維持できるものの、ザクザクとして非常に硬く、歯切れも悪く、好ましくない食感であった。
後記比較例に示すように、菓子の原料として市販されている米粉（以下、市販の「菓子用米粉」ともいう）を用いた場合、この天ぷら衣は、揚げた後一定時間を経ると食感が柔らかく良好なサクミと言えず、歯切れも悪く好ましくない食感であった。また、従来、米粉を細かく粉砕すると作業時の粉舞が強い、バッター調製時の水解けが悪いなどの問題があると言われていた。
このように市販の天ぷら用米粉及び菓子用米粉を天ぷら用バッターミックスに配合しても、油ちょう直後の食感がよい、かつ、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができる天ぷらの衣を得ることができなかった。
Here, the tempura garment obtained by using a conventional batter in which wheat flour, starch, a swelling agent, etc. are dissolved in water (hereinafter also referred to as “conventional batter”) is crisp and crisp immediately after oiling. Although it is a preferable texture, after a certain period of time after frying, the crispness becomes worse, the crispness disappears, and the texture becomes sticky, so that the preferable texture cannot be maintained.
Moreover, in patent document 2 which has proposed the composition containing an emulsifier etc., the food texture after time passes after oiling is examined. However, this fried food flour composition requires the preparation of a specific modified flour, and the specific modified flour, oxidized starch and vegetable protein, and emulsifier must be adjusted to a specific amount. This manufacturing method cannot be said to be simple, is complicated, and is not preferable in terms of workability.
In addition, as shown in Comparative Examples below, when using rice flour that is commercially available as a raw material for batter mix for tempura (hereinafter also referred to as “commercial rice flour for tempura”), the texture of this tempura garment is It becomes a crispy texture as a confectionery like confectionery, and a texture significantly different from the texture immediately after fried tempura garment obtained with a conventional batter. In addition, when this commercially available tempura rice flour is used, the tempura garment after a certain period of time has passed after oiling, but the hardness can be maintained, but it is very hard and crispy and has an unpleasant texture. It was.
As shown in the comparative examples described later, when using rice flour that is commercially available as a raw material for confectionery (hereinafter also referred to as “confectionery rice flour for confectionery”), this tempura garment has a texture after a certain period of time after being fried. However, it could not be said that it was soft and good sakumi, and the texture was unfavorable because it was crisp. Conventionally, it has been said that when rice flour is finely pulverized, there is a problem such as strong powder at the time of working and poor water dissolution at the time of batter preparation.
In this way, even if you mix commercially available tempura rice flour and confectionery rice flour in the batter mix for tempura, the texture just after oiling is good and the texture unique to freshly fried tempura I couldn't get a tempura garment that could last for a long time.
また、後記比較例に示すように、損傷でん粉含有量が６質量％超の場合には、揚げたての天ぷら特有の食感を長時間持続できる天ぷらの衣を得ることができなかった。特に、内層のぬめりが強く、また揚げたての天ぷら特有の歯切れの良さを長時間維持できないので、好ましい食感ではなかった。
また、後記実施例及び比較例に示すように、２５〜７０μｍの特定の範囲に該当する米粉であっても、損傷でん粉含有量によっては、油ちょう直後の食感がよい、かつ、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続できる天ぷら衣を得ることが、できない場合があった。
さらに、後記比較例に示すように、もち米を粉砕して得られたもち米粉を用いた場合、油ちょう直後の好ましい食感を得ることができず、揚げたての天ぷら特有の食感を長時間持続できる天ぷらの衣を得ることができなかった。特に歯切れが悪く、サクミが弱くて柔らかく、好ましい食感ではなかった。
Moreover, as shown in the comparative example described later, when the damaged starch content was more than 6% by mass, it was not possible to obtain a tempura garment capable of maintaining the texture unique to freshly fried tempura for a long time. In particular, the inner layer is strong and the crispness characteristic of freshly fried tempura cannot be maintained for a long time.
Moreover, as shown in an Example and comparative example which are mentioned later, even if it is rice flour which falls in the specific range of 25-70 micrometers, depending on damaged starch content, the food texture immediately after oiling is good, and freshly fried tempura In some cases, it has been impossible to obtain a tempura garment that can maintain a good texture of a specific garment for a long time after oiling.
Furthermore, as shown in the comparative examples described later, when using glutinous rice flour obtained by pulverizing glutinous rice, it is not possible to obtain a favorable texture immediately after oiling, and the texture unique to freshly fried tempura is maintained for a long time. I couldn't get a tempura garment. In particular, the crispness was poor, the sakumi was weak and soft, and the texture was not favorable.
以上のことより（ａ）粳米であること、（ｂ）米粉の平均粒径が２５〜７０μｍという特定の範囲内であること、（ｃ）米粉の損傷でん粉含有量が６質量％以下という特定量以下であることによって、油ちょう直後の食感がよく、かつ、揚げたての天ぷら特有の、歯切れがよくサクサクとした食感を、油ちょう後長時間持続できる天ぷらの衣を得ることができ、またこの天ぷらの衣は油ちょう後も内層のぬめりが少ない食感の良好な天ぷらの衣を得ることができた。すなわち、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができる天ぷらの衣を得るためには、これら（ａ）〜（ｃ）の全てを満たす米粉を天ぷら用バッターミックスに含有させることが重要である。 From the above, (a) it is sticky rice, (b) the average particle size of the rice flour is within a specific range of 25-70 μm, (c) the specific amount that the damaged starch content of the rice flour is 6% by mass or less By having the following, it is possible to obtain a tempura garment that has a good texture immediately after oiling and that has a crisp and crispy texture unique to freshly fried tempura, and that can last for a long time after oiling, With this tempura garment, it was possible to obtain a tempura garment having a good texture with less sliminess of the inner layer even after oiling. That is, in order to obtain a tempura garment that can maintain a good texture of the garment unique to fresh tempura for a long time after oiling, rice flour satisfying all of these (a) to (c) is battered for tempura. It is important to include in the mix.
本開示にて使用する粳米の品種は、特に限定されない。たとえば、ジャポニカ種、インディカ種、ジャバニカ種等が挙げられ、これらを単独で又は２種以上組み合わせて用いてもよい。
ちなみに、米はでん粉の組成と性質によって粳米ともち米とに分けることができる。もち米は、餅やおこわに使われる米であり、調理時に強い粘性をもつ。もち米のでん粉の大部分はアミロペクチンよりなっており、アミロース含有量はゼロかほとんど含まれない。一方、粳米のでん粉は、アミロペクチンとアミロースの両方よりなっている。本開示において、もち米以外のものを粳米という。
The varieties of sticky rice used in the present disclosure are not particularly limited. Examples thereof include japonica species, indica species, and javanica species, and these may be used alone or in combination of two or more.
By the way, rice can be divided into sticky rice and sticky rice according to the composition and properties of starch. Sticky rice is used for rice cakes and rice cakes and has a strong viscosity when cooked. Most of the starch of glutinous rice is made up of amylopectin with zero or little amylose content. On the other hand, starch of sticky rice consists of both amylopectin and amylose. In this disclosure, things other than glutinous rice are called glutinous rice.
本開示で用いられる粳米粉は、前記粳米を粉砕して粉末化したものである。当該粳米粉は生のままの粳米の粉を用いるのが望ましい。
本開示で用いられる粳米粉は、公知の粉砕方法を用いて、前記粳米を所望の平均粒径及び損傷でん粉含有量になるように粉砕して得ることができる。粉砕後に、所望の篩或いは分級によって粳米粉の平均粒径を整えることができる。このとき、粳米粉の損傷でん粉の含有量、並びに粳米粉の平均粒径は、上述の「損傷でん粉の含有量」の測定方法、上述の「平均粒径」の測定方法にて測定すればよい。ちなみに、前記粳米を粉砕して粳米粉にすると、粉砕時の圧力や衝撃などにより、少なくとも損傷でん粉が生じるため、損傷でん粉含有量は０質量％超になる。
The glutinous rice powder used in the present disclosure is obtained by pulverizing the glutinous rice. It is desirable to use the raw rice flour as it is.
The glutinous rice flour used in the present disclosure can be obtained by pulverizing the glutinous rice to have a desired average particle diameter and damaged starch content using a known pulverization method. After pulverization, the average particle size of the glutinous rice flour can be adjusted by a desired sieve or classification. At this time, the damaged starch content of the glutinous rice flour and the average particle size of the glutinous rice flour may be measured by the measurement method of the “damage starch content” and the measurement method of the “average particle size” described above. . Incidentally, when the glutinous rice is pulverized to give glutinous rice flour, at least damaged starch is generated due to pressure, impact, etc. during pulverization, so that the damaged starch content exceeds 0% by mass.
前記粉砕方法としては、一般的に食品製造等に用いられている粉砕装置を用いるものであればよく、例えば、ロール粉砕、気流粉砕、衝撃式粉砕、摩擦粉砕、せん断粉砕等が挙げられる。
また、複数の粉砕方法を組み合わせて用いることもできる。特に、気流粉砕や衝撃式粉砕を用いるのが、損傷でん粉含有量が上がりにくいため好ましい。
The pulverization method is not particularly limited as long as it uses a pulverization apparatus generally used in food production, and examples thereof include roll pulverization, airflow pulverization, impact pulverization, friction pulverization, and shear pulverization.
Also, a plurality of pulverization methods can be used in combination. In particular, it is preferable to use air pulverization or impact pulverization because the damaged starch content is difficult to increase.
前記粳米粉の平均粒径は、ロール粉砕法、せん断粉砕法、摩擦粉砕法、衝撃式粉砕法、気流粉砕法等の公知の粉砕方法から選ばれる１種又は２種以上により製粉することによって、調整することが可能である。
また、前記粳米粉の平均粒径は、篩を通過して所望の粒径以下となるような目開きの細かい篩を用いて調整することが可能である。
前記粳米粉の平均粒径は、一定質量の粳米粉を複数の異なるメッシュを用いて、粗いメッシュの篩から順次かけていき、各篩上に残った画分及び全ての篩を通過した画分の配合割合を調整することによっても調整が可能である。
The average particle size of the rice bran powder is milled by one or more selected from known pulverization methods such as roll pulverization method, shear pulverization method, friction pulverization method, impact pulverization method, airflow pulverization method, It is possible to adjust.
The average particle size of the rice bran powder can be adjusted by using a sieve having a fine mesh that passes through the sieve and has a desired particle size or less.
The average particle size of the rice bran powder is obtained by sequentially applying a certain mass of rice bran powder from a coarse mesh sieve using a plurality of different meshes, and the fraction remaining on each sieve and the fraction passing through all sieves. Adjustment is also possible by adjusting the blending ratio.
本開示の特定範囲の平均粒径と損傷でん粉の特定含有量を有する粳米粉は、油ちょう直後の食感がよく、かつ、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができ、良好なサクミと適度な硬さの食感を有する天ぷらの衣を提供でき、また、油ちょう直後の食感がよく、かつ、揚げたて時の天ぷら衣の食感を持続させた天ぷら衣を提供することができる。
このため、本開示の粳米粉は、前記好適な食感の天ぷら衣の提供を目的として使用することが可能であり、当該本開示の粳米粉を含有させて、前記好適な食感の天ぷら衣を得るための食感改良剤として、使用することも可能である。
また、本開示の粳米粉をそのまま食感改良剤として又は本開示の粳米粉を有効成分として含有する食感改良剤を、食感が改善された天ぷらの衣及び天ぷらを製造する際に又は製造するために、使用することができる。
また、本開示の天ぷらの衣又は天ぷらの食感改良剤は、本開示の粳米粉以外に任意の成分を含有させてもよい。当該任意の成分として、特に限定されないが、例えば、でん粉、加工でん粉、タンパク、卵成分、食物繊維、増粘剤、乳化剤、油脂等が挙げられる。
本開示の粳米粉を用いることで、乳化剤や加工でん粉等の食品添加物の使用量をなくすか又は低減することができる点でも、本開示の粳米粉の利点と言える。
The sticky rice flour having an average particle size in the specific range and a specific content of damaged starch of the present disclosure has a good texture immediately after the oil is applied, and a good texture of the garment unique to freshly fried tempura for a long time after the oil is applied. Can provide a tempura garment that can be sustained, has good sakumi and moderately hard texture, has a good texture immediately after oiling, and maintains the texture of tempura garment when fried Tatempura can be provided.
For this reason, the glutinous rice flour of the present disclosure can be used for the purpose of providing the tempura garment having the preferable texture, and the tempura garment of the preferable texture can be obtained by containing the glutinous rice flour of the present disclosure. It is also possible to use it as a texture improving agent for obtaining the above.
In addition, the texture improving agent containing the rice bran powder of the present disclosure as it is as a texture improving agent or the rice cracker powder of the present disclosure as an active ingredient, or when producing tempura garments and tempura with improved texture Can be used to do.
Moreover, the tempura garment or the tempura texture improving agent of the present disclosure may contain an optional component other than the glutinous rice flour of the present disclosure. Although it does not specifically limit as said arbitrary component, For example, starch, processed starch, protein, an egg component, dietary fiber, a thickener, an emulsifier, fats and oils etc. are mentioned.
It can be said that the use of the glutinous rice flour of the present disclosure is also an advantage of the glutinous rice flour of the present disclosure in that the amount of food additives such as emulsifiers and processed starch can be eliminated or reduced.
本開示の粳米粉の含有量は、特に限定されないが、天ぷら用バッターミックス中、好ましくは５〜６０質量％、より好ましくは１０〜４０質量％である。これにより、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができ、なおかつ、油ちょう直後の天ぷらの食感も良好である。また、天ぷら製造時の作業性も良好である。 Although content of the sticky rice flour of this indication is not specifically limited, Preferably it is 5-60 mass% in the batter mix for tempura, More preferably, it is 10-40 mass%. As a result, a good texture of the garment unique to freshly fried tempura can be maintained for a long time after the oiling, and the texture of the tempura immediately after the oiling is also good. Moreover, the workability at the time of tempura manufacturing is also good.
本開示の天ぷら用バッターミックスは、本開示の粳米粉の他に、小麦粉、でん粉、膨張剤、穀粉（小麦粉、本開示の米粉を除く）等から選ばれる１種又は２種以上のものを含有することが好ましい。
前記穀粉として、例えば、トウモロコシ、ソルガム、大麦、大豆等を粉末状にしたものが挙げられる。
前記でん粉として、特に限定されないが、トウモロコシでん粉、小麦でん粉、馬鈴薯でん粉、タピオカでん粉、甘藷でん粉及びこれらを加工した加工でん粉（エーテル化、エステル化、架橋、酸化等）から選択される１種又は２種以上のものが挙げられる。
膨張剤として、特に限定されないが、炭酸水素塩（炭酸水素ナトリウム、炭酸水素アンモニウム等）、酒石酸塩、フマル酸塩、リン酸塩、グルコノデルタラクトン等が挙げられる。
The batter mix for tempura according to the present disclosure contains one or more kinds selected from wheat flour, starch, swelling agent, flour (excluding wheat flour, rice flour according to the present disclosure), etc. It is preferable to do.
Examples of the flour include powdered corn, sorghum, barley, soybeans and the like.
Although it does not specifically limit as said starch, 1 type or 2 selected from corn starch, wheat starch, potato starch, tapioca starch, sweet potato starch, and the processed starch which processed these (etherification, esterification, bridge | crosslinking, oxidation, etc.) More than species.
Examples of the swelling agent include, but are not limited to, bicarbonates (sodium bicarbonate, ammonium bicarbonate, etc.), tartrate, fumarate, phosphate, glucono delta lactone, and the like.
前記小麦粉の含有量は、特に限定されないが、天ぷら用バッターミックス中、好ましくは４０〜９５質量％、より好ましくは５０〜８０質量％である。
前記でん粉の含有量は、特に限定されないが、天ぷら用バッターミックス中、好ましくは１〜２０質量％、より好ましくは５〜１５質量％である。
前記膨張剤の含有量は、特に限定されないが、天ぷら用バッターミックス中、好ましくは０．１〜５質量％である。
Although content of the said flour is not specifically limited, In the batter mix for tempura, Preferably it is 40-95 mass%, More preferably, it is 50-80 mass%.
Although content of the said starch is not specifically limited, In batter mix for tempura, Preferably it is 1-20 mass%, More preferably, it is 5-15 mass%.
Although content of the said swelling agent is not specifically limited, In the batter mix for tempura, Preferably it is 0.1-5 mass%.
本開示の天ぷらは、本開示の天ぷら用バッターミックスを使用して製造されるものである。より詳細には、本開示の天ぷらは、本開示の天ぷら用バッターミックス、水、さらに必要に応じて卵等を加えて混合してバッターを調製し、当該バッターを種（具材）の表面に付着させ、油ちょうして得られるものである。 The tempura of the present disclosure is manufactured using the batter mix for tempura of the present disclosure. In more detail, the tempura of the present disclosure is prepared by adding a batter mix for tempura of the present disclosure, water, and further adding an egg or the like as necessary to prepare a batter, and the batter on the surface of the seed (material). It is obtained by adhering and oiling.
前記バッターを調製する際に、本開示の天ぷら用バッターミックス１００質量部に対して水５０〜２００質量部であればよい。 When the batter is prepared, the amount of water may be 50 to 200 parts by mass with respect to 100 parts by mass of the tempura batter mix of the present disclosure.
前記具材として、特に限定されないが、エビ、イカ、白身魚、アサリ等の魚介類；タマネギ、ニンジン、インゲン、サツマイモ、カボチャ等の野菜類等が挙げられる。また、具材は、薄力粉等にて打ち粉をされてもよい。 Examples of the ingredients include, but are not limited to, seafood such as shrimp, squid, white fish, and clams; vegetables such as onion, carrot, green beans, sweet potato, and pumpkin. In addition, the ingredients may be dusted with weak flour or the like.
バッター付きの具材を揚げる際の、油ちょう温度、油ちょう時間は、特に限定されない。例えば、油ちょう温度は１５０〜２００度で油ちょう時間１〜５分間で行えばよい。 There are no particular limitations on the oiling temperature and oiling time when frying the ingredients with batter. For example, the oiling temperature may be 150 to 200 degrees and the oiling time may be 1 to 5 minutes.
本開示の天ぷらは、揚げたての天ぷら特有の衣の良好な食感を油ちょう後長時間持続することができる。当該天ぷらは、歯切れがよくサクミがあり、内層のぬめりが少ないといった良好な食感が、揚げた後に長時間持続できるので、好適である。 The tempura according to the present disclosure can maintain a good texture of the garment unique to freshly fried tempura for a long period of time after irrigation. The tempura is suitable because a good texture such as good crispness and crispness and less sliminess of the inner layer can be maintained for a long time after being fried.
本技術は、以下の構成を採用することも可能である。
〔１〕 平均粒径が２５〜７０μｍでありかつ損傷でん粉含有量が６質量％以下である粳米粉を含有する天ぷら用バッターミックス。
〔２〕 前記粳米粉の含有量が、５〜５０質量％である前記〔１〕記載の天ぷら用バッターミックス。
〔３〕 前記粳米粉の損傷でん粉含有量が０超である前記〔１〕又は〔２〕記載の天ぷら用バッターミックス。
〔４〕 前記粳米粉及びでん粉を含有する前記〔１〕〜〔３〕の何れか１項記載の天ぷら用バッターミックス。
〔５〕 前記でん粉の含有量が、１〜１０質量％である前記〔１〕〜〔４〕の何れか１項記載の天ぷら用バッターミックス。
〔６〕 前記〔１〕〜〔５〕の何れか１項記載の天ぷら用バッターミックスを使用して製造された天ぷら。
〔７〕 前記〔１〕〜〔５〕の何れか１項記載の天ぷら用バッターミックスを使用する天ぷらの製造方法。
〔８〕 前記バッターミックス及び水を混合して調製したバッターを付着させた種を揚げる前記〔７〕記載の天ぷらの製造方法。
〔９〕 平均粒径が２５〜７０μｍかつ損傷でん粉含有量が６質量％以下である粳米粉を含有する、揚げたて時の天ぷら衣の食感を持続させる天ぷら用食感改良剤。
〔１０〕粳米粉の損傷でん粉含有量を６質量％以下に調整した、平均粒径が２５〜７０μｍの粳米粉を用いて、揚げたて時の天ぷら衣の食感を持続させる方法。
The present technology can also employ the following configurations.
[1] A batter mix for tempura containing glutinous rice flour having an average particle size of 25 to 70 μm and a damaged starch content of 6% by mass or less.
[2] The batter mix for tempura according to the above [1], wherein the content of the glutinous rice flour is 5 to 50% by mass.
[3] The batter mix for tempura according to [1] or [2], wherein the damaged starch content of the glutinous rice flour is more than 0.
[4] The batter mix for tempura according to any one of [1] to [3], which contains the glutinous rice flour and starch.
[5] The batter mix for tempura according to any one of [1] to [4], wherein the starch content is 1 to 10% by mass.
[6] Tempura manufactured using the batter mix for tempura according to any one of [1] to [5].
[7] A method for producing tempura using the batter mix for tempura according to any one of [1] to [5].
[8] The method for producing tempura according to the above [7], wherein the seed to which a batter prepared by mixing the batter mix and water is attached is fried.
[9] A texture improving agent for tempura that maintains the texture of tempura when freshly fried, containing glutinous rice flour having an average particle size of 25 to 70 μm and a damaged starch content of 6% by mass or less.
[10] A method for maintaining the texture of tempura when freshly fried using a rice flour having an average particle size of 25 to 70 μm, the starch content of which is adjusted to 6% by mass or less.
以下、実施例によって本発明（本開示）を詳細に説明するが、本発明（本開示）はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention (this indication) in detail, this invention (this indication) is not limited to these Examples.
＜実施例１−６及び比較例１−８：米粉の検討＞
表１の参考例に示す配合で、小麦粉、でん粉、ベーキングパウダー、卵黄粉を含有させた天ぷら用バッターミックスを調製し、これを参考例の天ぷら用バッターミックスとした。
表２に示す実施例１−６及び比較例１−８の各米粉を使用して、米粉含有の天ぷら用バッターミックスをそれぞれ調製した。このバッターミックスは、表１の実施例・比較例のバッターミックス組成配合で調製したものである。これらを、実施例１−６及び比較例１−８記載の各天ぷら用バッターミックスとした。
表２に示す実施例１−６及び比較例１−８の各米粉は、以下の＜米粉の製造方法＞にて製造した。なお、比較例１は市販品の菓子用米粉、比較例７は市販品のバッター・衣用米粉を購入し、平均粒径（μｍ）及びＤＳ（質量％）を測定後に、使用した。
各米粉の平均粒径（μｍ）及びＤＳ（質量％）は、以下の＜米粉の平均粒径の測定方法＞及び＜米粉のＤＳの測定方法＞に従って測定した。得られた値を表２に示す。
<Example 1-6 and Comparative Example 1-8: Examination of Rice Flour>
A tempura batter mix containing wheat flour, starch, baking powder and egg yolk powder with the formulation shown in the reference example of Table 1 was prepared, and this was used as the tempura batter mix of the reference example.
Using each rice flour of Example 1-6 and Comparative Example 1-8 shown in Table 2, a batter mix for tempura containing rice flour was prepared. This batter mix was prepared by blending the batter mix compositions of the examples and comparative examples in Table 1. These were used as the batter mix for each tempura described in Example 1-6 and Comparative Example 1-8.
Each rice flour of Examples 1-6 and Comparative Example 1-8 shown in Table 2 was produced by the following <Method for producing rice flour>. In addition, the comparative example 1 purchased the commercial rice powder for confectionery, and the comparative example 7 purchased the batter and the rice powder for clothes, and used it after measuring an average particle diameter (micrometer) and DS (mass%).
The average particle diameter (μm) and DS (mass%) of each rice flour were measured according to the following <Method for Measuring Average Particle Size of Rice Flour> and <Method for Measuring DS of Rice Flour>. The obtained values are shown in Table 2.
参考例、実施例１−６及び比較例１−８の各天ぷら用バッターミックスを用いて、以下に示す＜天ぷらの製造方法＞に従って、参考例、実施例１−６及び比較例１−８の各天ぷらを得た。
得られた各天ぷらについて、油ちょう直後および油ちょう２時間後に、以下に示す＜評価基準＞に基づき、喫食評価を行った。この評価結果を表２に示す。
Using the batter mix for each tempura of Reference Example, Example 1-6 and Comparative Example 1-8, according to <Method for Producing Tempura> shown below, Reference Example, Example 1-6 and Comparative Example 1-8 Each tempura was obtained.
About each obtained tempura, eating evaluation was performed based on the <evaluation criteria> shown below immediately after oiling and 2 hours after oiling. The evaluation results are shown in Table 2.
＜米粉の製造方法＞
〔実施例１、２、４の米粉〕
精米した粳米を、気流粉式砕機で湿式にて粉砕し、表２に示す実施例１、２、４の各米粉を得た。
〔実施例３〕
精米した粳米を、ロール式粉砕機で湿式にて粉砕した後、気流式粉砕機で粉砕し、表２に示す実施例３の米粉を得た。
〔実施例５〕
精米した粳米を、ボールミルで乾式にて粉砕し、表２に示す実施例５の米粉を得た。
〔実施例６〕
精米した粳米を、ハンマーミルで乾式にて粉砕し、表２に示す実施例６の米粉を得た。
<Production method of rice flour>
[Rice flour of Examples 1, 2, and 4]
Polished polished rice was pulverized in a wet manner with an air-flow powder crusher to obtain each rice flour of Examples 1, 2, and 4 shown in Table 2.
Example 3
The polished rice was pulverized wet with a roll pulverizer and then pulverized with an airflow pulverizer to obtain rice flour of Example 3 shown in Table 2.
Example 5
The polished rice was pulverized in a dry manner with a ball mill to obtain rice flour of Example 5 shown in Table 2.
Example 6
The polished polished rice was pulverized in a dry manner with a hammer mill to obtain rice flour of Example 6 shown in Table 2.
〔比較例１〕
市販品の菓子用米粉（瑞穂菓子用 熊本製粉株式会社製）を購入した。
〔比較例２、４〕
精米した粳米を、ボールミルで乾式にて粉砕し、表２に示す比較例２、４の各米粉を得た。
〔比較例３〕
精米した粳米を、気流式粉砕機で乾式にて粉砕し、表２に示す比較例３の米粉を得た。
〔比較例５、６〕
精米した粳米を、ロール式粉砕機で乾式にて粉砕し、表２に示す比較例５、６の各米粉を得た。
〔比較例７〕
市販品のバッター・衣用米粉（A3 日の本穀粉株式会社製）を購入した。
〔比較例８〕
精米したもち米を気流粉式砕機で湿式にて粉砕し、表２に示す比較例８の米粉を得た。
[Comparative Example 1]
Commercially available rice flour for confectionery (manufactured by Kumamoto Flour Milling Co., Ltd. for Mizuho Confectionery) was purchased.
[Comparative Examples 2 and 4]
Polished polished rice was pulverized in a dry manner with a ball mill to obtain each rice flour of Comparative Examples 2 and 4 shown in Table 2.
[Comparative Example 3]
Polished polished rice was pulverized by a dry method using an airflow pulverizer to obtain rice flour of Comparative Example 3 shown in Table 2.
[Comparative Examples 5 and 6]
Polished polished rice was pulverized dry using a roll-type pulverizer to obtain each rice flour of Comparative Examples 5 and 6 shown in Table 2.
[Comparative Example 7]
A commercially available batter and rice for clothing (A3 Day Main Flour Co., Ltd.) were purchased.
[Comparative Example 8]
The polished glutinous rice was wet pulverized with an air-flowing powder crusher to obtain rice flour of Comparative Example 8 shown in Table 2.
＜米粉の平均粒径の測定方法＞
各実験で使用した米粉の「平均粒径（μｍ）」は、株式会社日本レーザー社製「レーザー解析式粒子径分布測定装置HELOS&RODOS」を用いて乾式で測定した。
＜米粉の損傷でん粉含有量の測定方法＞
各実験で使用した米粉の「損傷でん粉（ＤＳ）含有量（質量％）」は、市販のキット（MegaZyme製，Starch Damage Assay Kit）を用いて測定した。
具体的には、各米粉試料１００ｍｇに、予め４０℃で１０分間プレインキュベーとしたα−アミラーゼ溶液（Aspergillus oryae由来，５０unit/ml）を１ｍｌ添加して、撹拌した後、４０℃で１０分間処理した。次いで、クエン酸−燐酸水溶液（ｐＨ２．５）を５ｍｌ添加して反応を停止させ、遠心分離（１，０００ｇ，５分）して上清を得た。この上清０．１ｍｌにアミログルコシダーゼ溶液（Aspergillus niger由来，2unit/0.1ml）を添加して４０℃で２０分間処理した後、５１０ｎｍで吸光度を測定し、得られた吸光度から生成したグルコース量を算出し、米粉試料中に含まれる損傷でん粉量を算出した。
<Measuring method of average particle size of rice flour>
The “average particle size (μm)” of the rice flour used in each experiment was measured by a dry method using a “laser analysis type particle size distribution measuring device HELOS & RODOS” manufactured by Japan Laser Co., Ltd.
<Method for measuring damaged starch content of rice flour>
The “damage starch (DS) content (mass%)” of the rice flour used in each experiment was measured using a commercially available kit (manufactured by MegaZyme, Starch Damage Assay Kit).
Specifically, 1 ml of α-amylase solution (derived from Aspergillus oryae, 50 unit / ml) pre-incubated for 10 minutes at 40 ° C. was added to 100 mg of each rice flour sample, stirred, and then treated at 40 ° C. for 10 minutes. did. Subsequently, 5 ml of citric acid-phosphoric acid aqueous solution (pH 2.5) was added to stop the reaction, and centrifugation (1,000 g, 5 minutes) was performed to obtain a supernatant. After adding an amyloglucosidase solution (derived from Aspergillus niger, 2 unit / 0.1 ml) to 0.1 ml of this supernatant and treating at 40 ° C. for 20 minutes, the absorbance was measured at 510 nm, and the amount of glucose produced from the obtained absorbance was determined. The amount of damaged starch contained in the rice flour sample was calculated.
＜天ぷらの製造方法＞
バッターミックス１００ｇに対し、水１５０ｇを加え、バッターを調製し、このバッターを具材（エビ）表面に付けて、１７０℃の大豆油中で２分間油ちょうし、天ぷらを得た。
<Method of manufacturing tempura>
To 100 g of the batter mix, 150 g of water was added to prepare a batter, and this batter was attached to the surface of the ingredients (shrimp) and oiled in 170 ° C. soybean oil for 2 minutes to obtain tempura.
＜評価基準＞
〔評価：歯切れ〕
５：全くヒキがなく、歯切れがよい、非常に好ましい状態。
４：ほとんどヒキがなく、歯切れが良い、好ましい状態。
３：若干ヒキはある状態。
２：ヒキがあり、歯切れが悪い状態。
１：ヒキが強く、非常に歯切れが悪い状態。
〔評価：硬さ〕
５：適度な硬さがあり、軽くてサクサクとした天ぷらとして非常に好ましい状態。
４：若干硬さがある、または、若干ソフトであるが、サクサクとした天ぷらとして好ましい状態。
３：硬い、またはソフトであるが、ややサクミは感じられる。
２：硬い、または軟らかく、サクミが感じられない。
１：非常に硬い、または非常に柔らかく、サクミがない。
〔評価：内層のぬめり〕
５：衣と具材の間にぬめりがなく、非常に好ましい状態。
４：衣と具材の間に若干ぬめりがあるが、好ましい状態。
３：衣と具材の間にぬめりがある。
２：衣と具材の間のぬめりがやや強い。
１：衣と具材の間のぬめりが強く、べたついた状態である。
〔評価：総合〕
歯切れ、硬さ、内層のぬめりの各評価項目の合計点（１５点満点）で評価した。
<Evaluation criteria>
[Evaluation: Cleavage]
5: Very favorable state with no cracks and good crispness.
4: A preferable state with almost no cracks and good crispness.
3: A state with some cracks.
2: There is a crack and the crispness is bad.
1: Strong tough and very crisp.
[Evaluation: Hardness]
5: A state that is moderately preferable as a light and crisp tempura with moderate hardness.
4: Slightly hard or slightly soft, but preferable as a crisp tempura.
3: Hard or soft but slightly succulent.
2: It is hard or soft and does not feel scum.
1: Very hard or very soft and free of scum.
[Evaluation: Inner layer slimming]
5: There is no slime between clothes and ingredients, and a very preferable state.
4: Although there is a slight slime between the clothing and the ingredients, it is a preferable state.
3: There is slime between clothing and ingredients.
2: The slime between clothing and ingredients is slightly strong.
1: The slime between clothing and ingredients is strong and sticky.
[Evaluation: Overall]
The evaluation was made based on the total score (up to 15 points) for each evaluation item of crispness, hardness, and sliminess of the inner layer.
表２に示すように、米粉の平均粒径が２６〜６６．２μｍ、かつ、ＤＳ２．２〜５．９質量％のときに、油ちょう直後の食感がよく、揚げたて時の良好な天ぷら衣の食感を２時間経過した後でも良好に維持していた。当該数値範囲にした米粉を用いることで、油ちょう後一定期間経過後の歯切れ、硬さ、内層のぬめりの評価が良好であり、これらの総合点が１０点以上とよい結果を得ることができた。特に、実施例１〜３の米粉（平均粒径３３〜５９μｍかつＤＳ２〜４質量％）を用いたときに非常に良好であった。
これに対し、比較例１の市販の菓子用米粉は、油ちょう直後はサクサクとした適度な硬さであったが、油ちょう後２時間経過すると、歯切れがあまりなく、また、軟らかく内層にぬめりがあり総合評価もあまり良くなかった。また、比較例７の市販のバッター・衣用米粉は、油ちょう直後は硬い食感であり、２時間経過後も、歯切れが悪く、また硬く、内層にぬめりがあり、総合評価も低かった。さらに、他の比較例２−６及び８に関しても、揚げたて時の天ぷら衣の食感は維持できず、そもそも揚げたて時でも食感が良好でないものもあった。
このようなことから、米粉の平均粒径を単純に２５〜７０μｍにしても、求める好適な食感が得られないものが存在した。また、米粉のＤＳを単純に６質量％以下にしても、求める好適な食感を得られないものが存在した。このことから、米粉の平均粒径２５〜７０μｍかつ米粉のＤＳ６質量％以下の両方を満たす必要がある。さらに、これら平均粒径及びＤＳの２つの範囲内に、もち米を調製したもち米粉でも、良好な食感を得ることができなかった。
このことから、油ちょう直後の食感がよく、揚げたて時の天ぷら衣の食感を持続した天ぷら衣を得ようとした場合には、平均粒径２５〜７０μｍかつＤＳ含有量６質量％以下の粳米粉を用いることが重要である。また、平均粒径３０〜６０μｍかつＤＳ４質量％以下のときに、油ちょう直後及びその後の食感についてより良好な食感の天ぷら衣を得ることができる。
As shown in Table 2, when the average particle size of the rice flour is 26 to 66.2 μm and DS 2.2 to 5.9% by mass, the texture immediately after cooking the oil is good and the tempura is good when it is fried The texture was maintained well even after 2 hours. By using rice flour in the numerical range, the evaluation of crispness, hardness, and sliminess of the inner layer after a certain period of time after oiling is good, and a good result that these total points are 10 points or more can be obtained. It was. In particular, it was very good when the rice flour of Examples 1 to 3 (average particle size of 33 to 59 μm and DS of 2 to 4% by mass) was used.
On the other hand, the commercially available rice flour for confectionery of Comparative Example 1 had a moderate hardness that was crisp immediately after oiling, but after 2 hours of oiling, there was not much crispness and it was soft and slimmed in the inner layer. The overall evaluation was not very good. In addition, the commercially available batter / clothing rice flour of Comparative Example 7 had a hard texture immediately after oiling, and after 2 hours, it was crisp and hard, the inner layer was slimy, and the overall evaluation was also low. Furthermore, regarding other Comparative Examples 2-6 and 8, the texture of the tempura when freshly fried could not be maintained, and in some cases, the texture was not good even when freshly fried.
For this reason, even if the average particle size of the rice flour is simply 25 to 70 μm, there are those that cannot obtain the desired texture. Moreover, even if the DS of the rice flour was simply 6% by mass or less, there were some that could not obtain the desired texture. From this, it is necessary to satisfy | fill both of the average particle diameter of rice flour 25-70 micrometers and DS6 mass% or less of rice flour. Further, even with the glutinous rice flour prepared in the two ranges of the average particle diameter and DS, a good texture could not be obtained.
From this, when trying to obtain a tempura garment that has a good texture immediately after the oiling and has maintained the texture of the tempura garment when fried, the average particle size is 25 to 70 μm and the DS content is 6% by mass or less. It is important to use sticky rice flour. Moreover, when the average particle size is 30 to 60 μm and the DS is 4% by mass or less, a tempura garment having a better texture can be obtained immediately after the oiling and after that.
＜実施例７−１１：粳米粉の含有量＞
上記実施例１の米粉を用い、表３に示す米粉の含有量に調整し、実施例７−１１の天ぷら用バッターミックスを調製した。各バッターミックスを用いて、上記実施例１の天ぷらの製造方法に準じて、天ぷらを得、表３に示す評価を行った。総合評価については、歯切れ及び硬さの評価の合計点（満点１０点）とした。
<Example 7-11: Content of Sticky Rice Flour>
Using the rice flour of Example 1 above, the content of rice flour shown in Table 3 was adjusted to prepare a batter mix for tempura of Example 7-11. Using each batter mix, tempura was obtained according to the tempura production method of Example 1 above, and the evaluation shown in Table 3 was performed. About comprehensive evaluation, it was set as the total score (full score of 10 points) of evaluation of crispness and hardness.
〔評価：バッターの付着性〕
米粉を含有しない参考例の配合で調製したバッターを具材に付着させたときの付着性を５点とし、５段階で評価した。
[Evaluation: Stickiness of batter]
The adhesion when a batter prepared with the formulation of the reference example containing no rice flour was adhered to the ingredients was evaluated as 5 points and evaluated in 5 stages.
表３に示すように、天ぷら用バッターミックス全量中に、粳米粉をそれぞれ３、５、１０、３０、５０質量％含有させた場合に、揚げたて時の天ぷらの食感が維持でき、またバッターの付着性も良好であった。さらに、粳米粉を１０〜３０％含有させた場合に、より食感が良好となり、バッター付着性もよかった。 As shown in Table 3, in the total amount of batter mix for tempura, when 3,5, 10, 30, and 50% by mass of glutinous rice flour are contained, the texture of tempura when freshly fried can be maintained. Adhesion was also good. Furthermore, when 10 to 30% of the rice bran flour was contained, the texture was better and the batter adhesion was good.
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| JP5020371B2 (en) * | 2009-11-17 | 2012-09-05 | 昭和産業株式会社 | Fried food composition and fried food |
| JP5828709B2 (en) * | 2011-08-10 | 2015-12-09 | 日本製粉株式会社 | Tempura clothing flour composition containing rice flour and tempura using the same |
| JP2013106538A (en) * | 2011-11-18 | 2013-06-06 | Nippon Flour Mills Co Ltd | Batter composition containing heat-moisture treated non-waxy rice flour, and fried food using the same |
| JP5810468B2 (en) * | 2012-01-10 | 2015-11-11 | 日本製粉株式会社 | Blender mix for fried food containing glutinous rice flour |
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