JP7218096B2 - Composition for fried food batter, fried food batter, fried food and method for producing fried food - Google Patents
Composition for fried food batter, fried food batter, fried food and method for producing fried food Download PDFInfo
- Publication number
- JP7218096B2 JP7218096B2 JP2018091809A JP2018091809A JP7218096B2 JP 7218096 B2 JP7218096 B2 JP 7218096B2 JP 2018091809 A JP2018091809 A JP 2018091809A JP 2018091809 A JP2018091809 A JP 2018091809A JP 7218096 B2 JP7218096 B2 JP 7218096B2
- Authority
- JP
- Japan
- Prior art keywords
- batter
- fried food
- fried
- ingredients
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、揚げ物バッター用組成物、揚げ物用バッター、揚げ物及び揚げ物の製造方法に関する。 TECHNICAL FIELD The present invention relates to a composition for batter for fried food, batter for fried food, fried food, and a method for producing fried food.
揚げ物は、バッターなどの衣材が付着した具材を油ちょうすることにより製造される。バッターは、作業の効率化と揚げ物の品質向上の観点から、揚げ種を調製する際に具材への付着性が良好であること、すなわちバッターが具材にムラなく均一の厚さで付着することが望ましい。付着性を改善する目的で、増粘多糖類などを配合し、バッターに適度な粘度を付与することは、従来一般に行われている。 Fried foods are produced by frying ingredients coated with batter or the like. From the viewpoint of efficiency of work and improvement of quality of fried food, the batter should have good adhesion to the ingredients when preparing the fried ingredients, that is, the batter should adhere to the ingredients evenly and with a uniform thickness. is desirable. For the purpose of improving adhesiveness, it has been a common practice in the past to add thickening polysaccharides and the like to impart an appropriate viscosity to the batter.
また、油ちょう後の揚げ物は、衣と具材の結着性が高く、衣が具材から剥がれにくいことが望ましい。このため、衣材に特定の構成を有する油脂加工澱粉を配合することにより揚げ物の衣と具材の結着性を向上させる技術が提案されている（特許文献１）。 In addition, it is desirable that the fried food after frying has high adhesion between the batter and the ingredients, and that the batter does not easily peel off from the ingredients. For this reason, a technique has been proposed to improve the adhesion between the batter and ingredients of fried food by blending an oil-processed starch having a specific structure with the batter (Patent Document 1).
本発明者は、付着性と結着性とを両立させるという観点から従来のバッターは改善の余地があると考えた。
そこで、本発明は、バッターを具材に付着させる際のバッターの具材への付着性と、油ちょう後における揚げ物の衣と具材の結着性と、を両立することができる揚げ物バッター用組成物を提供することを主目的とする。
The present inventor considered that there is room for improvement in conventional batter from the viewpoint of achieving both adhesion and binding properties.
Therefore, the present invention is a fried batter that can achieve both the adhesion of the batter to the ingredients when the batter is attached to the ingredients and the adhesion of the fried food batter and ingredients after frying. The main object is to provide a composition.
すなわち、本発明は、油脂加工澱粉と、タマリンドガムと、該タマリンドガム以外の増粘多糖類と、を含有し、前記タマリンドガムの含有量が０質量％超２．０質量％未満であり、前記タマリンドガムと前記タマリンドガム以外の増粘多糖類との合計含有量が２質量％以下である、揚げ物バッター用組成物を提供する。
また、本発明は、前記揚げ物バッター用組成物を含有する、揚げ物用バッターを提供する。
また、本発明は、前記揚げ物用バッターが付着した具材を油ちょうしてなる揚げ物を提供する。
また、本発明は、前記揚げ物用バッターを具材に付着させ、油ちょうする工程を含む、揚げ物の製造方法を提供する。
また、本発明は、バッターの具材への付着性と、揚げ物における衣と具材の結着性と、を改善する方法であり、前記揚げ物バッター用組成物を使用する方法を提供する。
That is, the present invention contains oil-and-fat processed starch, tamarind gum, and a polysaccharide thickener other than the tamarind gum, and the content of the tamarind gum is more than 0% by mass and less than 2.0% by mass, Provided is a fried batter composition, wherein the total content of the tamarind gum and the polysaccharide thickener other than the tamarind gum is 2% by mass or less.
The present invention also provides a batter for fried food containing the composition for batter for fried food.
The present invention also provides a fried food obtained by frying the ingredients to which the batter for fried food is attached.
Moreover, this invention provides the manufacturing method of fried food including the process of making the said batter for fried food adhere to ingredients, and frying.
The present invention also provides a method for improving the adhesion of the batter to the ingredients and the binding property between the batter and the ingredients in fried food, and provides a method of using the fried batter composition.
本発明によれば、バッターの具材への付着性と、油ちょう後における揚げ物の衣と具材の結着性と、を両立することが可能な揚げ物バッター用組成物を提供することができる。 ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a fried batter composition capable of achieving both the adhesion of the batter to the ingredients and the adhesion of the fried food batter and ingredients after frying. .
以下、本発明を実施するための形態について説明する。なお、以下に説明する実施形態は、本発明の実施形態の一例を示したものであり、これにより本発明の範囲が狭く解釈されることはない。 EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated. The embodiment described below is an example of the embodiment of the present invention, and the scope of the present invention should not be construed narrowly.
＜揚げ物バッター用組成物＞
本実施形態の揚げ物バッター用組成物は、油脂加工澱粉と、タマリンドガムと、タマリンドガム以外の増粘多糖類と、を含有する。
<Composition for fried batter>
The fried batter composition of the present embodiment contains oil-and-fat-processed starch, tamarind gum, and thickening polysaccharides other than tamarind gum.
油脂加工澱粉は、澱粉の表面に油脂を付着させて処理した澱粉である。油脂加工澱粉の原料となる澱粉としては、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉、サゴ澱粉、甘藷澱粉、緑豆澱粉などの未加工澱粉、及び未加工澱粉にα化、エーテル化、エステル化、架橋、酸化などの処理を施した加工澱粉が挙げられる。これらの中でも、コーンスターチ、タピオカ澱粉が好適に用いられる。 Fats-and-oils processed starch is starch processed by adhering fats and oils to the surface of starch. Examples of starches used as raw materials for oil-processed starches include raw starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, sago starch, sweet potato starch, and mung bean starch, and raw starches with α Examples include modified starches that have undergone treatments such as hydrolysis, etherification, esterification, cross-linking, and oxidation. Among these, corn starch and tapioca starch are preferably used.
油脂加工澱粉の原料となる油脂としては、例えば、大豆油、菜種油、サフラワー油、ヒマワリ油、コーン油、綿実油、ゴマ油、オリーブ油、ヤシ油、米油、エゴマ油、アマニ油、シソ油、パーム油、パーム核油などの植物性油脂、魚油、牛脂、豚脂、乳脂などの動物性油脂、これらを２種以上組み合わせた混合油脂、及びこれらの１種又は２種以上を組み合わせたものに分別操作、エステル交換、水素添加などの加工処理を行った加工油脂が挙げられる。これらの中でも、サフラワー油、エゴマ油が好適に用いられる。 Examples of oils and fats used as raw materials for processed starch include soybean oil, rapeseed oil, safflower oil, sunflower oil, corn oil, cottonseed oil, sesame oil, olive oil, coconut oil, rice oil, perilla oil, linseed oil, perilla oil, and palm oil. Oil, vegetable oils such as palm kernel oil, animal oils such as fish oil, beef tallow, lard, and milk fat, mixed oils and fats that combine two or more of these, and those that combine one or more of these Examples include processed oils and fats that have undergone processing such as manipulation, transesterification, and hydrogenation. Among these, safflower oil and perilla oil are preferably used.
油脂加工澱粉には、本発明の効果を損なわない範囲で、大豆粉、乳化剤、ｐＨ調整剤などが含まれていてもよい。 The oil-and-fat-processed starch may contain soybean flour, emulsifiers, pH adjusters, and the like as long as the effects of the present invention are not impaired.
上述した油脂加工澱粉はバッター用途で種々市販されており、本実施形態の揚げ物バッター用組成物では市販品を利用することができる。 Various types of the above-described oil-and-fat-processed starches are commercially available for use in batter, and commercial products can be used in the fried batter composition of the present embodiment.
油脂加工澱粉の含有量は、揚げ物バッター用組成物１００質量％に対して３０質量％以上が好ましく、５０質量％以上がより好ましく、７０質量％以上が更に好ましい。３０質量％以上とすることで、タマリンドガムと該タマリンドガム以外の増粘剤との併用による品質改善効果を十分に発揮できる。 The content of the oil-processed starch is preferably 30% by mass or more, more preferably 50% by mass or more, and even more preferably 70% by mass or more, based on 100% by mass of the fried batter composition. By making it 30% by mass or more, the combined use of tamarind gum and a thickener other than the tamarind gum can sufficiently exhibit the effect of improving quality.
グアガムやキサンタンガムなどの増粘多糖類は、一般的に、バッターの粘度を上昇させてバッターを具材に付着しやすくする目的で配合される。ところが、増粘多糖類を含有するバッターは、水分を多く抱え込むため、油ちょう後の揚げ物の衣と具材との間でぬめりが生じて結着性が悪くなりやすい。つまり、バッターを具材に付着させる際のバッターの具材への付着性と、油ちょう後における揚げ物の衣と具材の結着性とを両立させることは困難であると考えられていた。 Thickening polysaccharides such as guar gum and xanthan gum are generally blended for the purpose of increasing the viscosity of the batter and making it easier to adhere to ingredients. However, since the batter containing the polysaccharide thickener retains a lot of water, the batter and the ingredients of the deep-fried food after being fried in oil tend to become slimy, resulting in poor cohesion. In other words, it was considered difficult to achieve both the adhesion of the batter to the ingredients when the batter is attached to the ingredients and the adhesion of the fried food batter and the ingredients after frying.
一方、油脂加工澱粉は、上記特許文献１に記載されているようにバッターの結着性を高める効果を奏するが、付着性を改善する効果は認められない。つまり、油脂加工澱粉を配合するだけでは、付着性と結着性を両立させることはできない。 On the other hand, the oil-processed starch has the effect of improving the binding property of the batter as described in the above Patent Document 1, but the effect of improving the adhesion property is not recognized. In other words, it is not possible to achieve both adhesion and binding properties simply by blending an oil-processed starch.
そこで、本発明者は、鋭意検討を行った結果、増粘多糖類の中でもタマリンドガムを必須成分とし、更にタマリンドガム以外の増粘多糖類を特定量組み合わせることにより、油脂加工澱粉の欠点である付着性を改善し、更には結着性も格段に向上する、優れたバッターが得られることを見出した。 Therefore, as a result of intensive studies, the present inventor found that tamarind gum is an essential component among polysaccharide thickeners, and furthermore, by combining a specific amount of polysaccharide thickeners other than tamarind gum, it is a drawback of oil-processed starch. It has been found that an excellent batter can be obtained with improved adhesion and markedly improved binding.
本実施形態の揚げ物バッター用組成物におけるタマリンドガムの含有量は、揚げ物バッター用組成物１００質量％に対して０質量％超２．０質量％未満である。タマリンドガムの含有量が２．０質量％以上であると、揚げ物の衣と具材の結着性が低下し、また、揚げ物の衣の食感が悪くなる。タマリンドガムの含有量の下限値は、好ましくは０．０５質量％以上、より好ましくは０．１質量％以上である。タマリンドガムの含有量の上限値は、好ましくは１．９質量％以下、より好ましくは１．５質量％以下である。 The content of tamarind gum in the composition for fried batter of the present embodiment is more than 0% by mass and less than 2.0% by mass with respect to 100% by mass of the composition for fried batter. If the content of tamarind gum is 2.0% by mass or more, the adhesion between the batter of fried food and ingredients is lowered, and the texture of the batter of fried food is deteriorated. The lower limit of the tamarind gum content is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. The upper limit of the tamarind gum content is preferably 1.9% by mass or less, more preferably 1.5% by mass or less.
本実施形態の揚げ物バッター用組成物に含まれるタマリンドガム以外の増粘多糖類は、特に限定されないが、揚げ物における結着性と食感をより向上させる観点から、グアガム、カラギーナン及びローカストビーンガムからなる群から選択される少なくとも１種を含むことが好ましい。これらの中でもグアガムを含むことがより好ましい。 Thickening polysaccharides other than tamarind gum contained in the fried batter composition of the present embodiment are not particularly limited, but from the viewpoint of further improving the binding property and texture in fried foods, guar gum, carrageenan and locust bean gum It preferably contains at least one selected from the group consisting of: Among these, it is more preferable to contain guar gum.
タマリンドガムとタマリンドガム以外の増粘多糖類との合計含有量は、揚げ物バッター用組成物１００質量％に対して２質量％以下であり、好ましくは１．８質量％以下、より好ましくは１．６質量％以下である。上記合計含有量が２質量％を超えると、揚げ物の衣と具材の結着性が低下し、また、揚げ物の衣の食感が悪くなる。 The total content of tamarind gum and thickening polysaccharides other than tamarind gum is 2% by mass or less, preferably 1.8% by mass or less, more preferably 1.8% by mass or less, based on 100% by mass of the fried batter composition. It is 6% by mass or less. If the total content exceeds 2% by mass, the adhesion between the batter of the fried food and the ingredients is lowered, and the texture of the batter of the fried food is deteriorated.
本実施形態の揚げ物バッター用組成物は、油脂加工澱粉、タマリンドガム及びタマリンドガム以外の増粘多糖類の他に、穀粉を含有してもよい。穀粉としては、例えば、薄力粉、中力粉、強力粉、デュラム小麦粉などの小麦粉、ライ麦粉、大麦粉、米粉、オーツ粉、そば粉、ヒエ粉、アワ粉、トウモロコシ粉、ホワイトソルガム粉などが挙げられ、それぞれ単独で又は２種以上組み合わせて用いることができる。穀粉は、加熱処理などの加工がされたものであってもよい。これらの中でも、食感及び風味が良好であり、バッターの物性に影響が少ない、加熱処理した小麦粉を用いることが好ましい。 The composition for fried food batter of the present embodiment may contain grain flour in addition to oil-and-fat processed starch, tamarind gum, and thickening polysaccharides other than tamarind gum. Examples of grain flour include soft flour, all-purpose flour, hard flour, wheat flour such as durum wheat flour, rye flour, barley flour, rice flour, oat flour, buckwheat flour, millet flour, millet flour, corn flour, and white sorghum flour. , can be used alone or in combination of two or more. The grain flour may be processed such as heat treatment. Among these, it is preferable to use heat-treated wheat flour, which has good texture and flavor and has little effect on the physical properties of the batter.
また、本実施形態の揚げ物バッター用組成物は、上記成分以外の任意成分を含有してもよい。任意成分としては、例えば、未加工澱粉、上記油脂加工澱粉以外の加工澱粉、たん白素材、卵粉末、脱脂粉乳、油脂、膨張剤、乳化剤、食塩、糖類、無機塩類、調味料、香辛料、着色料、香料などが挙げられる。 In addition, the fried batter composition of the present embodiment may contain optional components other than the components described above. Optional ingredients include, for example, unprocessed starch, processed starch other than the above oil-processed starch, protein material, egg powder, skimmed milk powder, fat, swelling agent, emulsifier, salt, sugars, inorganic salts, seasonings, spices, and coloring. ingredients, fragrances, etc.
本実施形態の揚げ物バッター用組成物は、ミックス粉であることが好ましい。このため、上記任意成分は粉粒体状であることが好ましい。 The fried batter composition of the present embodiment is preferably mixed flour. For this reason, it is preferable that the optional component is in the form of powder.
本実施形態の揚げ物バッター用組成物は、揚げ物に用いることができる。特にパン粉付けフライ食品用のバッター用組成物又はから揚げ類用のバッター用組成物として好適に用いられる。パン粉付けフライ食品には、魚介フライ類、カツ類、野菜フライ類、コロッケ等が含まれる。から揚げ類には、から揚げ、ナゲット、フリッター等が含まれる。 The fried food batter composition of the present embodiment can be used for fried food. In particular, it is suitably used as a batter composition for fried foods with bread crumbs or a batter composition for fried foods. Breaded fried foods include fried seafood, cutlets, fried vegetables, croquettes, and the like. Fried chicken includes fried chicken, nuggets, fritters, and the like.
＜揚げ物用バッター＞
本実施形態の揚げ物用バッターは、上記揚げ物バッター用組成物を含有する。揚げ物用バッターは、上記揚げ物バッター用組成物と水とを混合することにより得られる。
<Batter for fried food>
The fried food batter of the present embodiment contains the fried food batter composition. The batter for fried food is obtained by mixing the above composition for batter for fried food and water.
本実施形態の揚げ物用バッターにおける水の含有量は、揚げ物の種類に応じて、一般的な揚げ物用バッターと同程度の粘度となるように適宜調整すればよい。例えば、上記揚げ物バッター用組成物がミックス粉である場合、当該ミックス粉１００質量部に対して水を１４０～３００質量部とすることができる。 The content of water in the fried food batter of the present embodiment may be appropriately adjusted according to the type of fried food so that the viscosity is approximately the same as that of a general fried food batter. For example, when the fried batter composition is mixed flour, 140 to 300 parts by mass of water can be added to 100 parts by mass of the mixed flour.
本実施形態の揚げ物用バッターは、水の他に、液状油脂、液卵などの任意の液状原料を含有してもよい。 The fried food batter of the present embodiment may contain any liquid raw material such as liquid oil and liquid eggs in addition to water.
本実施形態の揚げ物用バッターは、揚げ物に用いることができ、特にパン粉付けフライ食品用バッター又はから揚げ類用バッターとして好適に用いられる。 The batter for fried food of the present embodiment can be used for fried food, and is particularly suitably used as a batter for fried food with bread crumbs or a batter for fried food.
＜揚げ物の製造方法及び揚げ物＞
本実施形態に係る揚げ物の製造方法は、上記揚げ物バッター用組成物を含有する揚げ物用バッターを具材に付着させ、油ちょうする工程を含む。本実施形態の製造方法においては、バッターを付着させる前に、具材に打ち粉をまぶしてもよい。また、バッターを付着させた後に、パン粉などの衣材を付着させてもよい。本実施形態の製造方法では、上述した揚げ物バッター用組成物を用いているため、バッターやパン粉などの衣材を具材にムラなく付着させることが可能である。そのため、油ちょう後の衣の色にムラがなく、揚げ物の外観が良好である。また、本実施形態の製造方法により得られる揚げ物は、衣と具材の結着性が高く、食感が良好である。
<Method for producing fried food and fried food>
The method for producing fried food according to the present embodiment includes a step of attaching a fried food batter containing the fried food batter composition to ingredients and frying the ingredients. In the production method of this embodiment, the ingredients may be dusted with flour before the batter is applied. Alternatively, a coating material such as bread crumbs may be attached after the batter is attached. In the production method of the present embodiment, since the fried batter composition described above is used, it is possible to evenly adhere coating materials such as batter and bread crumbs to the ingredients. Therefore, there is no unevenness in the color of the batter after frying, and the appearance of the fried food is good. In addition, the fried food obtained by the production method of the present embodiment has high adhesion between the batter and the ingredients, and has a good texture.
油ちょうの温度及び時間は特に限定されず、揚げ物の種類や具材の種類などに応じて適宜調節すればよい。 The temperature and time for frying are not particularly limited, and may be appropriately adjusted according to the type of fried food, the type of ingredients, and the like.
揚げ物の種類としては、パン粉付けフライ食品又はから揚げ類が好ましい。パン粉付けフライ食品には、魚介フライ類、カツ類、野菜フライ類、コロッケ等が含まれる。から揚げ類には、から揚げ、ナゲット、フリッター等が含まれる。 As the type of fried food, breaded fried food or fried food is preferable. Breaded fried foods include fried seafood, cutlets, fried vegetables, croquettes, and the like. Fried chicken includes fried chicken, nuggets, fritters, and the like.
＜バッターの具材への付着性と、揚げ物における衣と具材の結着性と、を改善する方法＞
本実施形態の方法は、バッターを具材に付着させる際のバッターの具材への付着性と、油ちょう後における揚げ物の衣と具材の結着性と、を改善する方法であり、上記揚げ物バッター用組成物を使用することを特徴とする。本実施形態の方法において、揚げ物バッター用組成物の使用態様は特に限定されないが、好ましい使用態様は上述した揚げ物の製造方法と同様である。
<Method for improving adhesion of batter to ingredients and adhesion between batter and ingredients in fried food>
The method of the present embodiment is a method for improving the adhesion of the batter to the ingredients when the batter is attached to the ingredients, and the adhesion between the fried food batter and the ingredients after frying. It is characterized by using a fried batter composition. In the method of the present embodiment, the mode of use of the fried batter composition is not particularly limited, but the preferred mode of use is the same as the method for producing fried food described above.
以下、実施例に基づいて本発明を更に詳細に説明する。なお、以下に説明する実施例は、本発明の代表的な実施例の一例を示したものであり、本発明は以下の実施例に限定されるものではない。 The present invention will be described in more detail below based on examples. It should be noted that the examples described below are examples of representative examples of the present invention, and the present invention is not limited to the following examples.
＜製造手順＞
下記表１～３に示す配合で揚げ物バッター用組成物（ミックス粉）１００ｇを調製した後、冷水２００ｇを加え、撹拌機を用いて撹拌し、バッターを調製した。
厚さ１３ｍｍ、重量１１０ｇ±５ｇにカットした豚ロース肉の端をトングでつかんでバッターに浸した後、１０回左右に振って余分なバッターを振り落とした。バッターが付着した豚ロース肉に１０ｍｍの焙焼式生パン粉をまぶした後、急速凍結し、冷凍した。冷凍状態のまま１７０℃で６分間油ちょうし、トンカツを得た。
<Manufacturing procedure>
After preparing 100 g of a fried batter composition (mix powder) with the formulation shown in Tables 1 to 3 below, 200 g of cold water was added and stirred with a stirrer to prepare a batter.
A piece of pork loin cut to a thickness of 13 mm and a weight of 110 g±5 g was dipped in the batter by grasping the end with tongs and then shaken left and right 10 times to shake off excess batter. The battered pork loin was coated with 10 mm of roasted raw bread crumbs, then rapidly frozen and frozen. It was fried in oil at 170° C. for 6 minutes in a frozen state to obtain tonkatsu.
下記表１～３に示す油脂加工澱粉として、三和澱粉工業株式会社のＢＴ－５００を用いた。また、表３に示す小麦粉として、加熱処理された薄力粉を用いた。 BT-500 manufactured by Sanwa Denpun Kogyo Co., Ltd. was used as the oil-processed starch shown in Tables 1 to 3 below. As the wheat flour shown in Table 3, heat-treated soft flour was used.
＜評価＞
以下の基準に従って１０名の専門パネラーが評価を行い、その平均値を算出して、小数点第２位を四捨五入した値を評価点とした。
［バッターを具材に付着させる際のバッターの具材への付着性］
３：良好
２：許容範囲
１：悪い
［油ちょう後の外観］
３：良好
２：焦げ色にムラはあるが、許容範囲
１：焦げがあり、悪い
［油ちょう後における揚げ物の衣と具材の結着性］
５：非常に良好
４：良好
３：許容範囲
２：やや悪い
１：悪い
［揚げ物の食感］
５：衣がソフトで歯切れが良く、非常に良好
４：衣がソフトでやや歯切れが良く、良好
３：許容範囲
２：衣が硬く、やや歯切れが悪い
１：衣が硬く、歯切れが悪い
<Evaluation>
Evaluation was performed by 10 professional panelists according to the following criteria, the average value was calculated, and the value rounded to the second decimal place was used as the evaluation score.
[Adhesion of batter to ingredients when attaching batter to ingredients]
3: Good 2: Tolerance 1: Poor [appearance after oiling]
3: Good 2: Burnt color is uneven, but acceptable 1: Burnt and poor [bonding between fried food batter and ingredients after frying]
5: Very good 4: Good 3: Tolerance 2: Slightly bad 1: Bad [texture of fried food]
5: Batter is soft and crisp, very good 4: Batter is soft and slightly crisp, good 3: Acceptable range 2: Batter is hard and slightly crisp 1: Batter is hard and not crisp
バッターの具材への付着性は、バッターが具材にムラなく均一の厚さで付着した場合は良好と判断し、ムラがあったり厚さが不均一である場合には悪いと評価した。 The adhesion of the batter to the ingredients was judged to be good when the batter adhered to the ingredients evenly and with a uniform thickness, and was evaluated to be bad when there was unevenness or the thickness was uneven.
揚げ物の衣と具材の結着性は、揚げ物（トンカツを約２ｃｍ幅でカットしたもの）の両側の衣を指で挟み、衣と具材（肉）の結着面を押しずらすことにより評価した。衣と具材（肉）の結着面がほとんどずれなかった場合は結着性が非常に良好と判断し、大きくずれた場合は結着性が悪いと評価した。
評価結果を下記表１～３に示す。
The adhesion between the fried food batter and ingredients is evaluated by pinching the batter on both sides of the fried food (pork cutlet cut into pieces about 2 cm wide) with your fingers and pushing the binding surface of the batter and ingredients (meat) out of position. bottom. When the bonding surfaces of the batter and ingredients (meat) were almost not displaced, the binding property was judged to be very good, and when there was a large displacement, the binding property was evaluated as being poor.
Evaluation results are shown in Tables 1 to 3 below.
実施例１～１２の結果から、本発明の揚げ物バッター用組成物を使用することにより、バッターを具材に付着させる際のバッターの具材への付着性と、油ちょう後における揚げ物の衣と具材の結着性の両方が改善されることが確認された。また、得られた揚げ物は、外観、及び衣の食感も良好であることが確認された。 From the results of Examples 1 to 12, by using the fried batter composition of the present invention, the adhesion of the batter to the ingredients when the batter is attached to the ingredients, and the fried food batter after frying. It was confirmed that both the binding properties of ingredients were improved. In addition, it was confirmed that the obtained fried food had a good appearance and a good texture of the batter.
参考例と比較例２～７の結果から、タマリンドガムを配合せずにタマリンドガム以外の増粘多糖類を配合すると、揚げ物の衣と具材の結着性が低下する傾向が見られた。しかしながら、実施例１～１２の結果が示すように、タマリンドガムと共にタマリンドガム以外の増粘多糖類を配合すると、揚げ物の衣と具材の結着性は低下せずにむしろ格段に向上することが確認された。また、揚げ物の衣の食感についても、タマリンドガムとタマリンドガム以外の増粘多糖類とを組み合わせることで顕著に改善されることが確認された。 From the results of Reference Example and Comparative Examples 2 to 7, it was observed that when a polysaccharide thickener other than tamarind gum was blended without tamarind gum, the adhesion between the batter and the ingredients of fried food tended to decrease. However, as the results of Examples 1 to 12 show, when a thickening polysaccharide other than tamarind gum is blended with tamarind gum, the adhesion between the batter and the ingredients of fried food is not lowered, but rather significantly improved. was confirmed. It was also confirmed that the texture of fried food batter was significantly improved by combining tamarind gum with a polysaccharide thickener other than tamarind gum.
実施例５と比較例８の結果から、揚げ物の衣と具材の結着性と食感を向上させるためには、タマリンドガムの含有量は２．０質量％未満が好ましく、タマリンドガムとタマリンドガム以外の増粘多糖類との合計含有量は２質量％以下が好ましいことが示唆された。 From the results of Example 5 and Comparative Example 8, the content of tamarind gum is preferably less than 2.0% by mass in order to improve the binding property and texture of fried food batter and ingredients, and tamarind gum and tamarind It was suggested that the total content of polysaccharide thickeners other than gum is preferably 2% by mass or less.
Claims (6)
前記タマリンドガムの含有量が０質量％超１．５質量％以下であり、
前記タマリンドガムと前記タマリンドガム以外の増粘多糖類との合計含有量が２質量％以下であり、
前記油脂加工澱粉の含有量が７０質量％以上である、揚げ物バッター用組成物。 Contains oil-processed starch, tamarind gum, and thickening polysaccharides other than the tamarind gum,
The content of the tamarind gum is more than 0% by mass and 1.5% by mass or less,
The total content of the tamarind gum and the polysaccharide thickener other than the tamarind gum is 2% by mass or less ,
A composition for deep-fried food batter , wherein the content of the oil-and-fat-processed starch is 70% by mass or more .
請求項１又は２に記載の揚げ物バッター用組成物を使用する、方法。 A method for improving the adhesion of batter to ingredients and the binding of batter and ingredients in fried food,
A method of using the fried batter composition according to claim 1 or 2 .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018091809A JP7218096B2 (en) | 2018-05-11 | 2018-05-11 | Composition for fried food batter, fried food batter, fried food and method for producing fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018091809A JP7218096B2 (en) | 2018-05-11 | 2018-05-11 | Composition for fried food batter, fried food batter, fried food and method for producing fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2019195305A JP2019195305A (en) | 2019-11-14 |
| JP7218096B2 true JP7218096B2 (en) | 2023-02-06 |
Family
ID=68537004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2018091809A Active JP7218096B2 (en) | 2018-05-11 | 2018-05-11 | Composition for fried food batter, fried food batter, fried food and method for producing fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7218096B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117547017B (en) * | 2023-12-20 | 2024-04-09 | 青岛安莎食品配料有限公司 | Wrapping layer for reducing oil absorption rate of quick-frozen fried conditioning product and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002315527A (en) | 2001-04-23 | 2002-10-29 | Nitto Seifun Kk | Coating material for fried food |
| JP2005073506A (en) | 2003-08-29 | 2005-03-24 | Nippon Shokuhin Kako Co Ltd | Oil- and fat-modified starch, method for producing the same and coating material for fried food |
| JP2005204502A (en) | 2004-01-20 | 2005-08-04 | Nippon Shokuhin Kako Co Ltd | Coating material for fried food and fried food |
| JP2009284827A (en) | 2008-05-29 | 2009-12-10 | Nisshin Foods Kk | Batter mix for freeze-dried tempura, batter using the mix, method for producing freeze-dried tempura, and freeze-dried tempura |
| WO2012111199A1 (en) | 2011-02-17 | 2012-08-23 | 日本食品化工株式会社 | Batter for deep-fried food products |
| JP2013118819A (en) | 2011-12-06 | 2013-06-17 | Asahi Kasei Chemicals Corp | Premix for batter |
| JP2014082994A (en) | 2012-10-24 | 2014-05-12 | Q P Corp | Powder composition for batter liquid |
| JP2014511671A (en) | 2011-04-20 | 2014-05-19 | 日澱化學株式会社 | Deep-fried clothes |
| JP2016174535A (en) | 2013-08-02 | 2016-10-06 | 株式会社Ｊ−オイルミルズ | Coating material, food using the same, and production method of the same |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5359053A (en) * | 1976-11-04 | 1978-05-27 | Sanei Kagaku Kogyo Kk | Production of fried food |
| JPS61285956A (en) * | 1985-06-11 | 1986-12-16 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPS6214756A (en) * | 1985-07-15 | 1987-01-23 | Nippon Shokuhin Kako Kk | Coating material for fried food |
| JPH06169716A (en) * | 1992-09-22 | 1994-06-21 | Nippon Shiyotsuken Kk | Batter mix |
| JP2790968B2 (en) * | 1993-08-30 | 1998-08-27 | 日清製油株式会社 | Clothing for fried food and method for producing fried food using the same |
| JP2959708B2 (en) * | 1996-02-08 | 1999-10-06 | 日清製油株式会社 | Clothing for fried foods, clothing liquid, and fried foods using the same |
-
2018
- 2018-05-11 JP JP2018091809A patent/JP7218096B2/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002315527A (en) | 2001-04-23 | 2002-10-29 | Nitto Seifun Kk | Coating material for fried food |
| JP2005073506A (en) | 2003-08-29 | 2005-03-24 | Nippon Shokuhin Kako Co Ltd | Oil- and fat-modified starch, method for producing the same and coating material for fried food |
| JP2005204502A (en) | 2004-01-20 | 2005-08-04 | Nippon Shokuhin Kako Co Ltd | Coating material for fried food and fried food |
| JP2009284827A (en) | 2008-05-29 | 2009-12-10 | Nisshin Foods Kk | Batter mix for freeze-dried tempura, batter using the mix, method for producing freeze-dried tempura, and freeze-dried tempura |
| WO2012111199A1 (en) | 2011-02-17 | 2012-08-23 | 日本食品化工株式会社 | Batter for deep-fried food products |
| JP2014511671A (en) | 2011-04-20 | 2014-05-19 | 日澱化學株式会社 | Deep-fried clothes |
| JP2013118819A (en) | 2011-12-06 | 2013-06-17 | Asahi Kasei Chemicals Corp | Premix for batter |
| JP2014082994A (en) | 2012-10-24 | 2014-05-12 | Q P Corp | Powder composition for batter liquid |
| JP2016174535A (en) | 2013-08-02 | 2016-10-06 | 株式会社Ｊ−オイルミルズ | Coating material, food using the same, and production method of the same |
Non-Patent Citations (2)
| Title |
|---|
| 月刊フードケミカル ，2008年，Vol. 24, No. 4，pp. 32-34 |
| 月刊フードケミカル，2010年，Vol. 26, No. 2，pp. 24-28 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2019195305A (en) | 2019-11-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4658024B2 (en) | Fried food batter | |
| JP7101164B2 (en) | Meat processing mix | |
| WO2017030081A1 (en) | Dusting-flour mix for deep-fried food | |
| JP7051722B2 (en) | Water-soluble type tatsutaage mix | |
| JP3782711B2 (en) | Method for producing frozen fried food | |
| JP2002315527A (en) | Coating material for fried food | |
| JP7201591B2 (en) | Oil-processed starch, fried food coating material using the same, food and method for producing the same | |
| JP7218096B2 (en) | Composition for fried food batter, fried food batter, fried food and method for producing fried food | |
| WO2020130018A1 (en) | Flour mix for fried food | |
| JP7161408B2 (en) | Garment mix for fried food | |
| JP4618952B2 (en) | Manufacturing method of fried food | |
| JP2007006770A (en) | Fried food with breadcrumb and method for producing the same | |
| JP2018191547A (en) | Flour dough coat for spring roll, manufacturing method of flour dough coat for spring roll, composition for flour dough coat for spring roll, and manufacturing method of fried spring roll | |
| JP7391976B2 (en) | Flour mix for frying | |
| JP2007306809A (en) | Batter liquid for fry food, frozen fry food for microwave cooking and method for producing the frozen fry food | |
| JP2020058295A (en) | Method of manufacturing fried food | |
| JP6979302B2 (en) | Breading liquid for fried batter, its manufacturing method, and fried food manufacturing method | |
| JP7333165B2 (en) | Fried chicken breader and method for producing fried chicken | |
| JP7337309B1 (en) | Oil-processed starch and meat modifier containing the same | |
| JP5767488B2 (en) | Batter mix for breaded fried food | |
| JP2013165647A (en) | Batter mix for fry-like food to be baked | |
| JP7406494B2 (en) | Method for manufacturing fried foods | |
| JP2018113878A (en) | Floured mix for fried foods | |
| JP7058227B2 (en) | Bread crumbs mix | |
| JP7126335B2 (en) | processed bread crumbs |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210222 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20211228 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20220208 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20220404 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20220816 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20221114 |
|
| C60 | Trial request (containing other claim documents, opposition documents) |
Free format text: JAPANESE INTERMEDIATE CODE: C60 Effective date: 20221114 |
|
| A911 | Transfer to examiner for re-examination before appeal (zenchi) |
Free format text: JAPANESE INTERMEDIATE CODE: A911 Effective date: 20221121 |
|
| C21 | Notice of transfer of a case for reconsideration by examiners before appeal proceedings |
Free format text: JAPANESE INTERMEDIATE CODE: C21 Effective date: 20221122 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230124 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230125 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7218096 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |