JP6829561B2 - Heat-treated wheat flour, a mix for fried foods containing it, and a method for producing fried foods. - Google Patents
Heat-treated wheat flour, a mix for fried foods containing it, and a method for producing fried foods. Download PDFInfo
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Description
本発明は、加熱処理小麦粉に関し、特に衣揚げ食品用ミックスに適した加熱小麦粉に関する。 The present invention relates to heat-treated wheat flour, and particularly to heated wheat flour suitable for a mix for fried foods.
従来から、小麦粉を加熱処理した加熱処理小麦粉を用いることで、種々の食品の食感を改良する技術が開発されている。加熱処理小麦粉は、天ぷら、から揚げ等の衣揚げ食品用ミックスに用いられることも知られている。そのような加熱処理小麦粉は、目的に応じて、小麦粉の加熱処理条件等が制御されている。 Conventionally, techniques for improving the texture of various foods have been developed by using heat-treated wheat flour obtained by heat-treating wheat flour. It is also known that heat-treated wheat flour is used in batter-fried food mixes such as tempura and fried chicken. In such heat-treated wheat flour, the heat treatment conditions of the wheat flour are controlled according to the purpose.
例えば、特許文献1では、天ぷら等の揚げ物用粉に用いられ、冷えても、歯もろく、サクサクした食感の揚げ衣が得られる熱処理小麦粉として、含有澱粉が実質的にα化されておらず、しかもグルテン・バイタリティが未処理小麦粉のグルテン・バイタリティを100としたときに90〜98%で、かつグルテン膨潤度が未処理小麦粉のグルテン膨潤度を100としたときに105〜155%である揚げ物用熱処理小麦粉が開示されている。また、特許文献2では、天ぷら具材への衣付きが良く、しかも花咲き状態に優れると共にサクサクした食感の衣を得ることのできる天ぷら用衣ミックスとして、デュラム小麦粉及び湿熱処理小麦粉を含有することを特徴とする天ぷら用衣ミックスが開示されている。特許文献2には、天ぷら用衣ミックスが、さらに酸化澱粉を含有することが好ましいことが記載されている。さらに、特許文献3では、吸油量が少なくフライ後時間が経過しても衣のサクサク感が低下しにくい天ぷら衣を得ることができる天ぷら用ミックス粉として、保水力(ドライベース)が85〜110になるように調製した熱処理小麦粉を含むことを特徴とする天ぷら用ミックス粉が開示されている。また、特許文献4では、揚げ物種との結着性に優れ且つ風味および食感の良好な衣を有する揚げ物類が得られる揚げ物用加熱処理小麦粉として、RVA(ラピッドビスコアナライザー)のピーク粘度が4700mPa・s以上の小麦粉を加熱処理してなり、グルテンバイタリティが30%以下であることを特徴とする揚げ物用加熱処理小麦粉が開示されている。
For example, in Patent Document 1, the contained starch is not substantially pregelatinized as a heat-treated wheat flour that is used for deep-fried food flour such as tempura and can obtain a fried garment with a brittle and crispy texture even when cooled. Moreover, the gluten vitality is 90 to 98% when the gluten vitality of the untreated wheat flour is 100, and the gluten swelling degree is 105 to 155% when the gluten swelling degree of the untreated wheat flour is 100. Heat-treated wheat flour for use is disclosed. Further, in
一般に、天ぷら、から揚げ等の衣揚げ食品は、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ないものが求められている。しかしながら、上記特許文献等に開示された加熱処理小麦粉を衣揚げ食品用のミックスに用いても、これらの評価が全て良好な衣揚げ食品を得ることは困難であった。また、特許文献2に記載された酸化澱粉も、衣揚げ食品の揚げ衣の食感改良によく用いられるが、酸化澱粉をミックスに配合すると、衣揚げ食品が油っぽくなってしまう場合があった。
In general, fried foods such as tempura and fried chicken are required to have fried batter having an appropriate hardness, a good texture such as crispness, and less oiliness. However, even if the heat-treated wheat flour disclosed in the above patent documents and the like is used in a mix for fried foods, it is difficult to obtain fried foods having good evaluations. Further, the oxidized starch described in
したがって、本発明の目的は、特に衣揚げ食品に用いることで、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる加熱処理小麦粉を提供することにある。また、本発明の目的は、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる衣揚げ食品用ミックスを提供することにある。さらに、本発明の目的は、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品の製造方法を提供することにある。 Therefore, an object of the present invention is to produce a fried food that has a good texture such as appropriate hardness and crispness and is less greasy, especially when used for fried food. The purpose is to provide heat-treated wheat flour that can be used. Another object of the present invention is to provide a mix for deep-fried foods, which enables the batter to produce a deep-fried food having a good texture such as appropriate hardness and crispness and less oiliness. To provide. Further, an object of the present invention is to provide a method for producing a fried food in which the fried batter has an appropriate hardness, a good texture such as crispness, and is less oily.
本発明者らは、衣揚げ食品用ミックスに適した加熱処理小麦粉について、特にたん白質含量、及び加水して調製したスラリーの粘度に着目して種々の検討を行なった結果、たん白質含量と、スラリーの粘度が所定の関係を示す加熱処理小麦粉であれば、上記課題を解決できることを見出した。 The present inventors have conducted various studies on heat-treated wheat flour suitable for a mix for deep-fried foods, paying particular attention to the protein content and the viscosity of the slurry prepared by adding water. It has been found that the above problems can be solved if the heat-treated wheat flour has a predetermined relationship in the viscosity of the slurry.
すなわち、上記目的は、原料小麦粉を加熱処理してなる加熱処理小麦粉であって、前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、500〜1020mPa・sであり、前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp−2000 (I)
を満たし、前記原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とする加熱処理小麦粉によって達成される。上記の特性を有する加熱処理小麦粉を、衣揚げ食品に用いることで、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる。なお、本発明において、「スラリー」とは、小麦粉等の原料粉に水を加えて均一にした流体を意味する。また、粘度V12rpmは、前記31.7質量%スラリーの調製直後の、20℃におけるB型粘度計の12rpmの測定値(mPa・s)である。
That is, the above object is heat-treated wheat flour obtained by heat-treating raw wheat flour, and the viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 500 to 1020 mPa · s. The protein content Cp (% by mass) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12 rpm ≤ 260 x Cp-2000 (I)
Meets, the raw material flour is achieved by heat treatment flour, characterized in that the flour obtained from Honami Kita strain of wheat. By using the heat-treated wheat flour having the above characteristics for the fried food, the fried food has a good texture such as appropriate hardness and crispness, and the fried food with less oiliness is produced. can do. In the present invention, the "slurry" means a fluid made uniform by adding water to a raw material powder such as wheat flour. The viscosity V 12 rpm is a measured value (mPa · s) of 12 rpm of a B-type viscometer at 20 ° C. immediately after the preparation of the 31.7 mass% slurry.
本発明の加熱処理小麦粉の好ましい態様は以下の通りである。
(1)前記乾燥質量に基づくたん白質含量Cpが、8.5〜14.0質量%である。
(2)前記加熱処理小麦粉のチキソ係数T(H)の、前記原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))が、1.1以上である。
(1)〜(2)の特性を有する加熱処理小麦粉を、衣揚げ食品に用いることで、さらに揚げ衣が適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる。
Preferred embodiments of the heat-treated wheat flour of the present invention are as follows.
(1) before SL based on the dry weight protein content Cp is a 8.5 to 14.0 wt%.
( 2 ) The ratio (T (H) / T (U) ) of the thixotropy T (H) of the heat-treated wheat flour to the thixotropy T (U) of the raw wheat flour is 1.1 or more.
By using the heat-treated wheat flour having the characteristics (1) to ( 2 ) in the fried food, the fried batter has an appropriate hardness, a good texture such as crispness, and is oily. It is possible to produce a small amount of fried food.
また、上記目的は、本発明の加熱処理小麦粉を2.5〜100質量%含む衣揚げ食品用ミックスによって達成される。これにより、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を容易に製造することができる。さらに、上記目的は、本発明の加熱処理小麦粉を用いることを特徴とする衣揚げ食品の製造方法、及び本発明の衣揚げ食品用ミックスを用いることを特徴とする衣揚げ食品の製造方法によって達成される。本発明の製造方法によって製造された衣揚げ食品は、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品である。 Further, the above object is achieved by a mix for fried foods containing 2.5 to 100% by mass of the heat-treated wheat flour of the present invention. As a result, it is possible to easily produce a fried batter that has an appropriate hardness, a good texture such as crispness, and is less oily. Further, the above object is achieved by the method for producing a fried food, which is characterized by using the heat-treated wheat flour of the present invention, and the method for producing a fried food, which is characterized by using the mix for fried food of the present invention. Will be done. The fried food produced by the production method of the present invention is a fried food in which the fried batter has a good texture such as appropriate hardness and crispness, and is less oily.
本発明の加熱処理小麦粉を衣揚げ食品に用いることで、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる。したがって、本発明の衣揚げ食品用ミックスにより、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を容易に製造することができる。 By using the heat-treated wheat flour of the present invention for fried foods, it is possible to produce fried foods having a good texture such as appropriate hardness and crispness and less oiliness. it can. Therefore, according to the mix for deep-fried foods of the present invention, it is possible to easily produce a deep-fried food having a good texture such as appropriate hardness and crispness and less oiliness. ..
[加熱処理小麦粉]
本発明の加熱処理小麦粉は、原料小麦粉を加熱処理してなる加熱処理小麦粉であって、前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400〜1500mPa・sであり、前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp−2000 (I)
を満たすことを特徴とする。
[Heat-treated wheat flour]
The heat-treated wheat flour of the present invention is a heat-treated wheat flour obtained by heat-treating the raw material wheat flour, and the viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 1500 mPa · s. The protein content Cp (% by mass) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I):
V 12 rpm ≤ 260 x Cp-2000 (I)
It is characterized by satisfying.
一般に、小麦粉は、たん白質含量が高いほど、スラリーの粘度が高くなる傾向がある。通常、天ぷら、から揚げ等の衣揚げ食品に用いるバッターは、粘度が高過ぎると、具材への付着量が増えて食感に悪影響が生じるため、比較的低粘度に調製される。したがって、従来の加熱処理小麦粉も、衣揚げ食品用のバッターに用いる場合は、たん白質含量が比較的低いものが選択されていた。本発明者らは、衣揚げ食品用のバッターに用いた場合に、揚げ衣が適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品が得られる加熱処理小麦粉の特性について、種々の原料小麦粉から調製した加熱処理小麦粉を調べた結果、前記粘度V12rpm、及び前記たん白質含量Cpが、上記の式(I)を満たす場合に、従来の加熱処理小麦粉と比較して、良好な衣揚げ食品が得られることを見出した。式(I)は、図1に示した通り、種々の加熱処理小麦粉の前記たん白質含量Cpに対する前記粘度V12rpmの関係をプロットして、上記の目的が達成され得る範囲(実施例)を選択するものである。後述する実施例に示す通り、式(I)を満たす本発明の加熱処理小麦粉は、式(I)を満たさない従来の加熱処理小麦粉(比較例)と比較して、衣揚げ食品用のバッターに用いた場合に、揚げ衣が適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品が得られる。この機作は明確ではないが、本発明の加熱処理小麦粉を用いたバッターが、衣揚げ食品用に適切な粘度を有し、且つ従来の加熱処理小麦粉よりもたん白質含量が高いため、得られた揚げ衣の食感の向上、及び吸油性の抑制効果が得られたものと考えられる。なお、本発明において、「衣揚げ食品」とは、食品の表面に揚げ衣が存在する揚げ物を意味し、パン粉を付けて揚げる、いわゆるフライ類を除くものである。例えば、天ぷら、から揚げ、竜田揚げ、フリッター、チキンナゲット等が挙げられる。また、「バッター」とは、小麦粉等の原料粉、及びその他の副資材を含むバッター原料に水を加えて均一にした食品の製造に用いる流体を意味する。 In general, wheat flour tends to have a higher slurry viscosity as the protein content increases. Usually, a batter used for batter foods such as tempura and fried chicken is prepared to have a relatively low viscosity because if the viscosity is too high, the amount of adhesion to the ingredients increases and the texture is adversely affected. Therefore, when the conventional heat-treated wheat flour is also used as a batter for fried foods, one having a relatively low protein content has been selected. When used as a batter for batter for batter, the present inventors can obtain batter that has a good texture such as appropriate hardness and crispness, and is less greasy. Regarding the characteristics of the heat-treated wheat flour, as a result of examining the heat-treated wheat flour prepared from various raw material wheat flours, when the viscosity V 12 rpm and the protein content Cp satisfy the above formula (I), the conventional heat treatment It was found that better battered foods were obtained compared to wheat flour. In formula (I), as shown in FIG. 1, the relationship of the viscosity V 12 rpm with respect to the protein content Cp of various heat-treated wheat flours is plotted, and the range (Example) in which the above object can be achieved is selected. Is what you do. As shown in Examples described later, the heat-treated wheat flour of the present invention satisfying the formula (I) is used as a batter for fried foods as compared with the conventional heat-treated wheat flour (comparative example) which does not satisfy the formula (I). When used, a fried food having an appropriate hardness, a good texture such as crispness, and less oiliness can be obtained. Although this mechanism is not clear, it is obtained because the batter using the heat-treated wheat flour of the present invention has an appropriate viscosity for fried foods and has a higher protein content than the conventional heat-treated wheat flour. It is probable that the texture of the fried batter was improved and the oil absorption was suppressed. In the present invention, the "fried food" means a fried food having a batter on the surface of the food, and excludes so-called fried foods that are fried with bread crumbs. For example, tempura, fried chicken, fried chicken, fritters, chicken nuggets and the like. Further, the “batter” means a fluid used for producing a uniform food product by adding water to a raw material flour such as wheat flour and a batter raw material containing other auxiliary materials.
本発明において、加熱処理小麦粉は、上述の通り、前記粘度V12rpmは、400〜1500mPa.sである。これにより衣揚げ食品用のバッターに用いる場合に適切な粘度が得られる。得られるバッターを、さらに適切な粘度にするため、本発明の加熱処理小麦粉は、前記粘度V12rpmが、500〜1200mPa.sであることが好ましく、500〜1000mPa・sであることがさらに好ましく、500〜900mPa・sであることが特に好ましい。 In the present invention, as described above, the heat-treated wheat flour has a viscosity V of 12 rpm of 400 to 1500 mPa. s. As a result, an appropriate viscosity can be obtained when used as a batter for fried foods. In order to make the obtained batter have a more appropriate viscosity, the heat-treated wheat flour of the present invention has a viscosity V of 12 rpm of 500 to 1200 mPa. It is preferably s, more preferably 500 to 1000 mPa · s, and particularly preferably 500 to 900 mPa · s.
本発明において、加熱処理小麦粉の乾燥質量に基づくたん白質含量Cpの範囲は、式(I)を満たせば、特に制限はない。加熱処理小麦粉は、衣揚げ食品用のバッターに用いた場合に、さらに揚げ衣が適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造するために、乾燥質量に基づくたん白質含量Cpの範囲が、8.5〜14.0質量%であることが好ましく、9.5〜14.0質量%であることがさらに好ましく、10.5〜13.5質量%であることが特に好ましい。加熱処理小麦粉の乾燥質量に基づくたん白質含量Cpは、常法に従って測定することができる。 In the present invention, the range of the protein content Cp based on the dry mass of the heat-treated wheat flour is not particularly limited as long as it satisfies the formula (I). When the heat-treated wheat flour is used as a batter for fried foods, the fried batter further produces fried foods having a good texture such as appropriate hardness and crispness and less oiliness. Therefore, the range of the protein content Cp based on the dry mass is preferably 8.5 to 14.0% by mass, more preferably 9.5 to 14.0% by mass, and 10.5 to 10.5 to 14.0% by mass. It is particularly preferably 13.5% by mass. The protein content Cp based on the dry mass of the heat-treated wheat flour can be measured according to a conventional method.
また、本発明において、前記加熱処理小麦粉のチキソ係数T(H)の、前記原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))が、1.1以上であることが好ましい。本発明において、チキソ係数は、本発明者らが流体の滑らかさの指標として設計したパラメータであり、スラリーのB型粘度計の6rpmの測定値(V6rpm)に対する、30rpmの測定値(V30rpm)の比率(V30rpm/V6rpm)である。さらに具体的には、上述の通り各小麦粉試料から調製した31.7質量%スラリー(温度20℃)について、B型粘度計を用いて30rpmでV30rpmを測定した後、6rpmでV6rpmを測定し、比率(V30rpm/V6rpm)を算出することができる。なお、本発明におけるチキソ係数Tは、上記の算出方法から理解できるように、粘度のずり速度依存性の指標とするものであり、所定のずり速度を印加した時間の経過が影響する本来のチキソ性の程度を示すものではない。チキソ係数Tが1の流体は、水や液状油等に代表される、一般にニュートン流体といわれるものである。また、チキソ係数Tが1より小さい流体は、一般に擬塑性流体といわれ、マヨネーズやケチャップ様の流体であり、チキソ係数Tが1より大きい流体は、一般にダイラタント流体といわれ、片栗粉と水との1:1混合物等で認められる。 Further, in the present invention, the ratio (T (H) / T (U) ) of the thixotropy T (H) of the heat-treated wheat flour to the thixotropy T (U) of the raw wheat flour is 1.1 or more. Is preferable. In the present invention, the thixotropy is a parameter designed by the present inventors as an index of fluid smoothness, and is a measured value of 30 rpm (V 30 rpm ) with respect to the measured value of 6 rpm (V 6 rpm ) of the slurry B-type viscometer. ) (V 30 rpm / V 6 rpm ). More specifically, for the 31.7% by mass slurry (temperature 20 ° C.) prepared from each wheat flour sample as described above, V 30 rpm was measured at 30 rpm using a B-type viscometer, and then V 6 rpm was measured at 6 rpm . Then, the ratio (V 30 rpm / V 6 rpm ) can be calculated. As can be understood from the above calculation method, the thixotropic coefficient T in the present invention is used as an index of the viscosity shear rate dependence, and the original thixotropic coefficient affected by the passage of time when a predetermined shear rate is applied. It does not indicate the degree of sex. A fluid having a thixotropy T of 1 is generally called a Newtonian fluid represented by water, liquid oil, or the like. A fluid having a thixotropy T smaller than 1 is generally called a pseudoplastic fluid, which is a mayonnaise or ketchup-like fluid, and a fluid having a thixotropy T greater than 1 is generally called a dilatant fluid, which is 1 of Kataguri powder and water. 1 Approved in mixtures and the like.
一般に、小麦粉の場合、未処理時でも加熱処理後でも、チキソ係数Tは、1未満であり、通常約0.4〜約0.9である。チキソ係数Tが低い小麦粉は、衣揚げ食品用のバッターに用いた場合、ぶりぶりとした物性を示すため、具材への付着量の調節が困難であり、通常、衣揚げ食品用ミックスの原料として選択されない。したがって、加熱処理小麦粉の原料としても、未処理時のチキソ係数T(U)が高めの小麦粉を選択するのが一般的である。本発明においては、未処理時のチキソ係数T(U)は低いが、加熱処理後のチキソ係数T(H)が高い小麦粉、すなわち、加熱処理小麦粉のチキソ係数T(H)が、原料小麦粉のチキソ係数T(U)から比較的大きく変化する小麦粉を選択して、その比率(T(H)/T(U))が、1.1以上になるように加熱処理することで、衣揚げ食品用のバッターに用いた場合に、さらに揚げ衣が適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品が得られる加熱処理小麦粉を調製できることが見出された。後述する実施例に示す通り、チキソ係数の比率(T(H)/T(U))は、原料小麦粉の選定、及び加熱処理条件によって調整できる。チキソ係数の比率(T(H)/T(U))は、1.1〜1.4が好ましい。また、本発明において、原料小麦粉のチキソ係数T(U)は、0.4〜0.6が好ましく、加熱処理小麦粉のチキソ係数T(H)は、0.5〜0.7が好ましい。 Generally, in the case of wheat flour, the thixotropy T is less than 1, usually about 0.4 to about 0.9, both untreated and after heat treatment. Wheat flour with a low thixotropy T is difficult to control the amount of adhesion to ingredients when used as a batter for fried foods because it shows the first physical characteristics, and is usually used as a raw material for fried food mixes. Not selected. Therefore, as a raw material for heat-treated wheat flour, it is common to select wheat flour having a high thixotropy T (U) when untreated. In the present invention, wheat flour having a low untreated wheat flour coefficient T (U ) but a high heat-treated wheat flour coefficient T (H) , that is, the heat-treated wheat flour has a high batter coefficient T (H) of the raw wheat flour. Wheat flour that changes relatively significantly from the Tixo coefficient T (U) is selected and heat-treated so that its ratio (T (H) / T (U) ) is 1.1 or more. It can be seen that heat-treated wheat flour can be prepared so that when used as a batter for batter, the batter has a good texture such as appropriate hardness and crispness, and a fried food with less oiliness can be obtained. It was issued. As shown in Examples described later, the thixotropy ratio (T (H) / T (U) ) can be adjusted by selecting the raw wheat flour and the heat treatment conditions. The thixotropy ratio (T (H) / T (U) ) is preferably 1.1 to 1.4. Further, in the present invention, the thixotropy T (U) of the raw wheat flour is preferably 0.4 to 0.6, and the thixotropy T (H) of the heat-treated wheat flour is preferably 0.5 to 0.7.
本発明の加熱処理小麦粉において、原料小麦粉としては、上記の物性を有する加熱処理小麦粉を製造できれば、特に制限はない。例えば、北海道産「きたほなみ」等から得られた小麦粉を選択することができる。 In the heat-treated wheat flour of the present invention, the raw material wheat flour is not particularly limited as long as it can produce the heat-treated wheat flour having the above physical characteristics. For example, wheat flour obtained from "Kitahonami" produced in Hokkaido can be selected.
本発明において、加熱処理小麦粉の加熱処理条件は、上記の物性の加熱処理小麦粉が得られれば、特に制限はない。後述する実施例に示す通り、本発明の加熱処理小麦粉を得るためには、粘度V12rpmが低くなるような条件が好ましい。ただし、加熱処理条件によっては、加熱処理小麦粉に強い着色やこげ臭が生じ、揚げ衣の食味等に影響する場合がある。したがって、加熱処理条件は、上記のような原料小麦粉から、上記の物性の加熱処理小麦粉が得られ、且つ上記のような問題が生じないように適宜調整する。 In the present invention, the heat treatment conditions of the heat-treated wheat flour are not particularly limited as long as the heat-treated wheat flour having the above physical characteristics can be obtained. As shown in Examples described later, in order to obtain the heat-treated wheat flour of the present invention, conditions such that the viscosity V 12 rpm is low are preferable. However, depending on the heat treatment conditions, the heat-treated wheat flour may have a strong coloring or a dark odor, which may affect the taste of the fried batter. Therefore, the heat treatment conditions are appropriately adjusted so that the heat-treated wheat flour having the above physical characteristics can be obtained from the raw material wheat flour as described above and the above-mentioned problems do not occur.
本発明の加熱処理小麦粉を製造する方法は、特に制限はなく、常法に従って実施することができる。例えば、湿熱加熱機やパドルドライヤー等の加熱装置を用いて、原料小麦粉を、品温60〜150℃の条件下で2〜120分間加熱することで実施することができる。 The method for producing the heat-treated wheat flour of the present invention is not particularly limited and can be carried out according to a conventional method. For example, it can be carried out by heating the raw wheat flour under the condition of a product temperature of 60 to 150 ° C. for 2 to 120 minutes using a heating device such as a moist heat heater or a paddle dryer.
本発明の加熱処理小麦粉の用途は、特に制限はない。上述のような効果が得られるため、特に衣揚げ食品に用いることが好ましい。衣揚げ食品に用いる場合、後述する、衣揚げ食品用ミックスに混合して用いてもよく、衣揚げ食品を製造する際に、バッターに直接配合して用いてもよい。 The use of the heat-treated wheat flour of the present invention is not particularly limited. Since the above-mentioned effects can be obtained, it is particularly preferable to use it for fried foods. When it is used for fried food, it may be mixed with a fried food mix described later, or it may be directly mixed with a batter when producing fried food.
[衣揚げ食品用ミックス]
本発明の衣揚げ食品用ミックスは、上述の本発明の加熱処理小麦粉を、2.5〜100質量%含むことを特徴とする。この衣揚げ食品用ミックスを用いることにより、上述の本発明の加熱処理小麦粉の効果が発揮され、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を容易に製造することができる。後述する実施例に記載する通り、本発明の加熱処理小麦粉の含有率が、上記範囲より低い場合は、そのミックスだけでは本発明の加熱処理小麦粉の効果を発揮することができない。本発明の衣揚げ食品用ミックスにおいて、本発明の加熱処理小麦粉の含有率は、5〜70質量%が好ましく、5〜50質量%がさらに好ましい。
[Mix for fried food]
The fried food mix of the present invention is characterized by containing 2.5 to 100% by mass of the above-mentioned heat-treated wheat flour of the present invention. By using this battered food mix, the effect of the heat-treated wheat flour of the present invention described above is exhibited, and the fried batter has a good texture such as appropriate hardness and crispness, and is oily. It is possible to easily produce fried foods with a small amount of food. As described in Examples described later, when the content of the heat-treated wheat flour of the present invention is lower than the above range, the effect of the heat-treated wheat flour of the present invention cannot be exhibited by the mix alone. In the fried food mix of the present invention, the content of the heat-treated wheat flour of the present invention is preferably 5 to 70% by mass, more preferably 5 to 50% by mass.
本発明の衣揚げ食品用ミックスにおいては、本発明の加熱処理小麦粉以外の材料については、本発明の効果を損なわない限り、特に制限はない。例えば、原料粉として薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等の小麦粉、米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロコシ粉等の穀粉類;コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、サゴ澱粉、米澱粉、甘藷澱粉等の澱粉、及びこれらの澱粉に物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉等の澱粉類が挙げられる。また、本発明の衣揚げ食品用ミックスは、上述の通り、天ぷら、から揚げ、竜田揚げ、フリッター、チキンナゲット等の食品の表面に揚げ衣が存在する揚げ物専用のミックスである。したがって、本発明の効果を損なわない限り、それらの用途に合わせて、その他の副資材を適宜含有させることができる。副資材としては、例えば、デキストリン、オリゴ糖、糖類等の糖質;粉末油脂やショートニング等の油脂;卵白粉、卵黄粉、全卵粉、小麦たん白、乳たん白、大豆たん白等のたん白素材;重曹(炭酸水素ナトリウム)、炭酸アンモニウム、炭酸カルシウム等のガス発生剤、及び酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム等の酸性剤を含むベーキングパウダー等の膨張剤;グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤;食塩、グルタミン酸ナトリウム、粉末醤油等の調味料;酵母エキス、畜肉又は魚介由来エキス等のエキス類;グリセリン脂肪酸エステル、レシチン等の乳化剤;その他、かぼちゃ粉、色素、香料、香辛料、種々の品質改良剤等が挙げられる。 In the fried food mix of the present invention, there are no particular restrictions on the materials other than the heat-treated wheat flour of the present invention as long as the effects of the present invention are not impaired. For example, as raw material flour, flour such as weak flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sol gum flour, corn flour and other flours; corn starch , Marin 薯 starch, tapioca starch, wheat flour, sago starch, rice flour, sweet potato starch and other starches, and processed starches obtained by subjecting these starches individually or in combination of multiple physical and chemical processes. Be done. Further, as described above, the mix for deep-fried foods of the present invention is a mix for deep-fried foods such as tempura, fried chicken, deep-fried Tatsuta, fritters, chicken nuggets, etc., in which the batter is present on the surface of the food. Therefore, other auxiliary materials can be appropriately contained according to their uses as long as the effects of the present invention are not impaired. As auxiliary materials, for example, sugars such as dextrin, oligosaccharides, sugars; fats and oils such as powdered fats and oils and shortening; proteins such as egg white powder, egg yolk powder, whole egg flour, wheat protein, milk protein, soybean protein, etc. White material: Gas generators such as baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and leavening agents such as baking powder containing acidic agents such as tartrate acid, potassium hydrogen tartrate, sodium dihydrogen phosphate; guagam, locust bean Thickeners such as gum, carrageenan, xanthan gum; seasonings such as salt, sodium glutamate, powdered soy sauce; extracts such as yeast extract, livestock meat or seafood-derived extract; emulsifiers such as glycerin fatty acid ester and lecithin; other pumpkin powder, Examples include pigments, fragrances, spices, and various quality improvers.
[衣揚げ食品の製造方法]
本発明の衣揚げ食品の製造方法は、本発明の加熱処理小麦粉を用いることを特徴とする。本発明の加熱処理小麦粉は、衣揚げ食品の製造時のバッターの調製の際に、単独で、又は上記の他の材料とともに配合してもよく、後述の通り、本発明の衣揚げ食品用ミックスとして用いてもよい。これにより、上述の通り、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない、衣揚げ食品を容易に製造することができる。本発明の加熱処理小麦粉の配合量は、本発明の衣揚げ食品用ミックスにおいて記載した通り、バッターを調製する材料の総質量を基準として、2.5〜100質量%であることが好ましい。さらに容易に衣揚げ食品を製造できる点で、本発明の衣揚げ食品の製造方法は、本発明の衣揚げ食品用ミックスを用いることが好ましい。本発明の加熱処理小麦粉、又は本発明の衣揚げ食品用ミックスは、常法に従って用いることができる。例えば、まず、本発明の加熱処理小麦粉を含むバッター調製用材料、又は本発明の衣揚げ食品用ミックスを適切な加水率で、水と混合してバッターを調製する。加水率は、特に制限はないが、例えば、天ぷら用の場合は140〜180質量%が好ましく、から揚げ用の場合は80〜120質量%が好ましい。次いで、得られたバッターに、野菜類、魚介類、畜肉類等を必要に応じて加工成形した具材を浸漬する、又はバッターを具材に塗布する等によりバッターを具材に付着させた後、適切な温度のフライ油に投入し、適切な時間油ちょうする。これにより、天ぷら、から揚げ等の衣揚げ食品を容易に製造することができる。本発明の衣揚げ食品の製造方法によって製造された衣揚げ食品は、上述の通り、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品である。
[Manufacturing method of fried food]
The method for producing a fried food of the present invention is characterized by using the heat-treated wheat flour of the present invention. The heat-treated wheat flour of the present invention may be blended alone or in combination with the above other ingredients during the preparation of batter during the production of fried foods, and as described below, the mix for fried foods of the present invention. May be used as. As a result, as described above, the fried batter can easily produce a fried food having an appropriate hardness, a good texture such as crispness, and less oiliness. The blending amount of the heat-treated wheat flour of the present invention is preferably 2.5 to 100% by mass based on the total mass of the ingredients for preparing the batter, as described in the mix for fried foods of the present invention. The method for producing fried foods of the present invention preferably uses the mix for fried foods of the present invention in that fried foods can be produced more easily. The heat-treated wheat flour of the present invention or the mix for fried foods of the present invention can be used according to a conventional method. For example, first, the material for preparing a batter containing the heat-treated wheat flour of the present invention or the mix for fried foods of the present invention is mixed with water at an appropriate water content to prepare a batter. The water content is not particularly limited, but for example, it is preferably 140 to 180% by mass in the case of tempura, and 80 to 120% by mass in the case of deep-fried chicken. Next, after the batter is attached to the ingredients by immersing the ingredients obtained by processing and molding vegetables, seafood, livestock meat, etc., in the obtained batter, or by applying the batter to the ingredients. , Put in frying oil at the right temperature and oil for the right time. As a result, fried foods such as tempura and fried chicken can be easily produced. As described above, in the fried food produced by the method for producing fried food of the present invention, the batter has a good texture such as appropriate hardness and crispness, and is less greasy. It is a fried food.
以下、本発明を実施例により詳細に説明する。
1.加熱処理小麦粉の粘度、たん白質含量の関係の衣揚げ食品への影響
表1に示した各原料小麦粉(1:ウエスタン・ホワイト、2:オーストラリア・スタンダード・ホワイト、3〜5:きたほなみ)を、恒温恒湿機IW222(ヤマト科学株式会社製)を用いて、密閉条件下、90℃で加熱処理して、表1及び2に示した各物性を有する加熱処理小麦粉を製造した。以下の通り、各試料の物性を測定し、衣揚げ食品を調製して官能評価を行なった。
(1)乾燥質量に基づくたん白質含量Cp(質量%)
各試料について、ケルダール法によって定量した窒素含量に、窒素−たん白質換算係数(5.70)を乗じて、たん白質含量を求め、乾燥法によって水分を測定し、乾燥質量に基づくたん白質含量(質量%)を算出した。
(2)粘度、及びチキソ係数
まず、各試料が31.7質量%(乾燥質量に基づく)になるように温度20℃の水を加え(例えば、14.5質量%水分の試料であれば、100gに対して170gの水を加える)、右回転10回、左回転10回の撹拌を4回繰り返してスラリーを調製する。その直後に、B型粘度計を用いて、ローター(No.3)の回転数を12rpmに設定し、温度20℃で粘度V12rpm(mPa・s)を測定した。また、上記と同様に新たに調製したスラリーについて、ローターの回転数を30rpmに設定した以外は同様に粘度V30rpm(mPa・s)を測定した後、ローターの回転数を6rpmに設定した以外は同様に粘度V6rpm(mPa・s)を測定した。各試料のチキソ係数Tは、6rpmの測定値(V6rpm)に対する、30rpmの測定値(V30rpm)の比率(V30rpm/V6rpm)を算出することで求めた。さらに、上記のように算出したチキソ係数について、加熱処理小麦粉のチキソ係数T(H)の、原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))を算出した。
(3)衣揚げ食品の調製
衣揚げ食品として天ぷらを選択して各小麦粉試料の評価を行なった。具体的には、まず、各小麦粉試料99質量部、及びベーキングパウダー製剤(アイコクベーキングパウダー赤印(株式会社アイコク製))1質量部を混合し、加水率160質量%でバッターを調製した。次に、2Lサイズのエビに、薄力粉の打ち粉を付着させ、各バッターに浸漬したものを170℃のフライ油中に投入した後、15mlの追い種を行い、2分30秒間油ちょうした。
(4)官能評価
油ちょう後3時間後に、各天ぷらの揚げ衣の硬さ、歯切れ、油っぽさについて、10名のパネラーにより、下記の評価基準で評価した。
(i)衣の硬さ
5:非常に良好。
4:良好。
3:普通。
2:やや悪い。
1:悪い。
(ii)衣の歯切れ
5:非常に良い。
4:良い。
3:やや良い。
2:やや悪い。
1:悪い。
(iii)油っぽさ
5:油っぽさが感じられず、非常によい。
4:油っぽさが感じ難く、良い。
3:やや油っぽさを感じるが、許容範囲である。
2:油っぽさを感じ、やや悪い。
1:油っぽさを強く感じ、悪い。
結果を表1及び2に示した。
Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Effect of heat-treated wheat flour on fried foods related to viscosity and protein content Each raw material flour (1: Western white, 2: Australian standard white, 3-5: Kitahonami) shown in Table 1 A heat-treated wheat flour having each of the physical characteristics shown in Tables 1 and 2 was produced by heat-treating at 90 ° C. under closed conditions using a constant-temperature and humidity-humoring machine IW222 (manufactured by Yamato Scientific Co., Ltd.). As described below, the physical characteristics of each sample were measured, fried foods were prepared, and sensory evaluation was performed.
(1) Protein content Cp (mass%) based on dry mass
For each sample, the nitrogen content quantified by the Kjeldahl method was multiplied by the nitrogen-protein conversion coefficient (5.70) to determine the protein content, the water content was measured by the drying method, and the protein content based on the dry mass (dry mass). Mass%) was calculated.
(2) Viscosity and thixotropy First, water at a temperature of 20 ° C. is added so that each sample has a temperature of 31.7% by mass (based on dry mass) (for example, in the case of a sample having a water content of 14.5% by mass). 170 g of water is added to 100 g), stirring 10 times clockwise and 10 times counterclockwise is repeated 4 times to prepare a slurry. Immediately after that, the rotation speed of the rotor (No. 3) was set to 12 rpm using a B-type viscometer, and the viscosity V 12 rpm (mPa · s) was measured at a temperature of 20 ° C. In addition, for the newly prepared slurry in the same manner as above, except that the rotation speed of the rotor was set to 30 rpm , the viscosity V 30 rpm (mPa · s) was measured in the same manner, and then the rotation speed of the rotor was set to 6 rpm. Similarly, the viscosity V 6 rpm (mPa · s) was measured. The thixotropy T of each sample was obtained by calculating the ratio (V 30 rpm / V 6 rpm ) of the measured value of 30 rpm (V 30 rpm ) to the measured value of 6 rpm (V 6 rpm ). Further, with respect to the thixotropy calculated as described above, the ratio (T (H) / T (U) ) of the thixotropy T (H) of the heat-treated wheat flour to the thixotropy T (U) of the raw wheat flour was calculated.
(3) Preparation of fried foods Tempura was selected as the fried foods and each flour sample was evaluated. Specifically, first, 99 parts by mass of each wheat flour sample and 1 part by mass of a baking powder preparation (Aikoku baking powder red mark (manufactured by Aikoku Co., Ltd.)) were mixed to prepare a batter with a water content of 160% by mass. Next, flour was attached to 2 L-sized shrimp, and the shrimp soaked in each batter was put into frying oil at 170 ° C., followed by 15 ml of seeding, and oiled for 2 minutes and 30 seconds.
(4) Sensory evaluation Three hours after oiling, the hardness, crispness, and oiliness of the fried batter of each tempura were evaluated by 10 panelists according to the following evaluation criteria.
(I) Hardness of batter 5: Very good.
4: Good.
3: Normal.
2: Somewhat bad.
1: Bad.
(Ii) Crisp of batter 5: Very good.
4: Good.
3: Somewhat good.
2: Somewhat bad.
1: Bad.
(Iii) Oiliness 5: Very good with no oiliness.
4: It is good because it is hard to feel oily.
3: It feels a little oily, but it is acceptable.
2: Feels oily and a little bad.
1: I feel a strong oiliness and it is bad.
The results are shown in Tables 1 and 2.
表1及び2に示した通り、実施例1〜7、及び比較例1〜3の加熱処理小麦粉を用いて天ぷらを調製した結果、乾燥質量に基づくたん白質含量Cp、及び粘度V12rpmの違いによって、天ぷらの揚げ衣の硬さ、歯切れ、油っぽさの評価に差が認められた。特に、それぞれ原料小麦粉3〜5を選択し加熱処理した実施例1〜3は、比較例1、及び2よりも衣の歯切れが改善された。図1に示した通り、乾燥質量に基づくたん白質含量Cpに対するスラリーの粘度V12rpmの関係をプロットしたところ、直線V12rpm=260×Cp−2000を境にして、衣の硬さ、歯切れ、油っぽさの評価が全て良好な実施例と、全て、又はいずれかの評価が劣る比較例とを分けられることが示唆された。また、実施例1〜7の結果から、粘度V12rpmは、特に500〜800mPa・sであることが好ましく、乾燥質量に基づくたん白質含量Cpは、特に10.5〜13.5質量%であることが好ましいことが示唆された。さらに、加熱処理小麦粉のチキソ係数T(H)の、原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))については、1.1以上であることが好ましいことが示唆された。 As shown in Tables 1 and 2, as a result of preparing tempura using the heat-treated wheat flours of Examples 1 to 7 and Comparative Examples 1 to 3, the difference in the protein content Cp based on the dry mass and the viscosity V 12 rpm , There were differences in the evaluation of the hardness, crispness, and oiliness of the fried tempura. In particular, in Examples 1 to 3 in which raw wheat flours 3 to 5 were selected and heat-treated, the crispness of the batter was improved as compared with Comparative Examples 1 and 2. As shown in FIG. 1, when the relationship of the viscosity V 12 rpm of the slurry with respect to the protein content Cp based on the dry mass was plotted, the hardness, crispness, and oil of the clothes were plotted with the straight line V 12 rpm = 260 × Cp-2000 as a boundary. It was suggested that examples with all good evaluations of sensitivities and comparative cases with poor evaluations of all or any of them could be separated. Further, from the results of Examples 1 to 7, the viscosity V 12 rpm is particularly preferably 500 to 800 mPa · s, and the protein content Cp based on the dry mass is particularly 10.5-13.5 mass%. It was suggested that this is preferable. Further, the ratio (T (H) / T (U) ) of the thixotropy T (H) of the heat-treated wheat flour to the thixotropy T (U ) of the raw wheat flour is preferably 1.1 or more. It was suggested.
2.衣揚げ食品(天ぷら)用ミックスにおける加熱処理小麦粉の含有率の影響
上記1.の実施例1の加熱処理小麦粉を用いて、天ぷら用ミックスにおける含有率の影響を調べた。具体的には、まず、表3に示した通り、ミックス中の加熱処理小麦粉の含有率を変えて、天ぷら用ミックスを作製した。次に1.(3)と同様に、各ミックスを加水率160質量%で加水して調製したバッターを用いて天ぷらを調製し、1.(4)と同様に官能評価を行ない、結果を表3に示した。
2. 2. Effect of the content of heat-treated wheat flour in the mix for fried food (tempura) Above 1. Using the heat-treated wheat flour of Example 1, the effect of the content rate on the tempura mix was investigated. Specifically, first, as shown in Table 3, a mix for tempura was prepared by changing the content of the heat-treated wheat flour in the mix. Next, 1. In the same manner as in (3), tempura was prepared using a batter prepared by adding water to each mix at a water content of 160% by mass. The sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 3.
表3に示した通り、実施例1の加熱処理小麦粉を2.5〜80質量%含有する実施例8〜14の天ぷら用ミックスは、天ぷらの揚げ衣の硬さ、歯切れ、油っぽさの評価の全てが良好であった。また、特に実施例11、及び12の天ぷらの揚げ衣は適度な硬さがあり、歯切れが良好であることから、天ぷら用ミックスにおける上記加熱処理小麦粉の含有率は、30〜50質量%が特に好ましいことが示唆された。一方、実施例1の加熱処理小麦粉を2.0質量%含有する比較例5は、衣がやや軟らかく、硬さの評価が劣っていた。また、酸化澱粉を配合した比較例4は、衣の硬さ、歯切れは良好であったが、油っぽさを感じる点で劣っていた。 As shown in Table 3, the tempura mix of Examples 8 to 14 containing 2.5 to 80% by mass of the heat-treated wheat flour of Example 1 was prepared for the hardness, crispness, and oiliness of the deep-fried tempura batter. All of the evaluations were good. Further, since the fried batter of tempura of Examples 11 and 12 has an appropriate hardness and good crispness, the content of the heat-treated wheat flour in the tempura mix is particularly 30 to 50% by mass. It was suggested that it was preferable. On the other hand, in Comparative Example 5 containing 2.0% by mass of the heat-treated wheat flour of Example 1, the batter was slightly soft and the evaluation of hardness was inferior. Further, Comparative Example 4 in which the oxidized starch was blended had good hardness and crispness of the garment, but was inferior in that it felt oily.
3.衣揚げ食品(から揚げ)用ミックスにおける加熱処理小麦粉の影響
別の衣揚げ食品として、から揚げを選択して、上記の加熱処理小麦粉、及びその含有率の影響を調べた。具体的には、表4に示した通り、ミックス中の加熱処理小麦粉、及びその含有率を変えて、から揚げ用ミックスを作製した。次に各ミックスを加水率110質量%で加水し、バッターを調製した。次いで、鶏もも肉約25gを各バッター液に浸漬したものを170℃のフライ油中に投入し、3分30秒間油ちょうしてから揚げを調製した。得られたから揚げについて、1.(4)と同様に官能評価を行ない、結果を表4に示した。
3. 3. Effect of heat-treated wheat flour on batter-fried food (karaage) mix Karaage was selected as another batter-fried food, and the effects of the above-mentioned heat-treated wheat flour and its content were investigated. Specifically, as shown in Table 4, the heat-treated wheat flour in the mix and its content were changed to prepare a fried chicken mix. Next, each mix was hydrated at a water content of 110% by mass to prepare a batter. Next, about 25 g of chicken thigh soaked in each batter solution was put into frying oil at 170 ° C., oiled for 3 minutes and 30 seconds, and then fried chicken was prepared. About the obtained deep-fried food 1. Sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 4.
表4に示した通り、実施例1の加熱処理小麦粉を2.5〜100質量%含有する実施例15〜18のから揚げ用ミックスは、から揚げの揚げ衣の硬さ、歯切れ、油っぽさの評価の全てが良好であった。一方、加熱処理小麦粉を含有しない比較例6、及び7、並びに比較例1の加熱処理小麦粉を100質量%含有する比較例8のミックスでは、実施例より全ての評価が劣っていた。 As shown in Table 4, the fried chicken mix of Examples 15 to 18 containing 2.5 to 100% by mass of the heat-treated wheat flour of Example 1 had the hardness, crispness, and oiliness of the fried chicken batter. All of the evaluations were good. On the other hand, the mixes of Comparative Examples 6 and 7 containing no heat-treated wheat flour and Comparative Example 8 containing 100% by mass of the heat-treated wheat flour of Comparative Example 1 were inferior in all evaluations to the examples.
以上により、衣揚げ食品用ミックス中に、本発明の加熱処理小麦粉が2.5〜100質量%含有されていれば、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品が得られることが示唆された。 From the above, if the heat-treated wheat flour of the present invention is contained in the mix for fried foods in an amount of 2.5 to 100% by mass, the fried batter has an appropriate hardness and a good texture such as crispness. It was suggested that fried foods with less oiliness could be obtained.
以上により、本発明の加熱処理小麦粉は、衣揚げ食品に用いることで、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる加熱処理小麦粉であることが示された。 Based on the above, when the heat-treated wheat flour of the present invention is used for fried foods, the fried foods have a good texture such as appropriate hardness and crispness, and are less oily. It has been shown to be heat-treated wheat flour that can be produced.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.
本発明により、衣揚げ食品に用いることで、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を製造することができる加熱処理小麦粉を提供できる。さらに、揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を容易に製造することができる衣揚げ食品用ミックス、及び揚げ衣が、適度な硬さ、歯切れ等の良好な食感を有し、且つ油っぽさが少ない衣揚げ食品を提供できる。
According to the present invention, by using it for fried food, the batter can be heat-treated to produce fried food having a good texture such as appropriate hardness and crispness and less oiliness. Can provide flour. Further, the batter is a mix for batter that has a good texture such as appropriate hardness and crispness, and can easily produce a batter with less oiliness, and a batter. It is possible to provide a battered food having a good texture such as appropriate hardness and crispness and less oiliness.
Claims (6)
前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、500〜1020mPa・sであり、
前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp−2000 (I)
を満たし、
前記原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とする加熱処理小麦粉。 It is a heat-treated wheat flour made by heat-treating raw wheat flour.
The viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 500 to 1020 mPa · s.
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12 rpm ≤ 260 x Cp-2000 (I)
Meet the,
A heat-treated wheat flour characterized in that the raw material wheat flour is wheat flour obtained from wheat of the Kitahonami line .
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