JP7460285B2 - Method for producing a dusting mix for deep-frying containing dried flour and/or starch and method for producing fried products using the same - Google Patents
Method for producing a dusting mix for deep-frying containing dried flour and/or starch and method for producing fried products using the same Download PDFInfo
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- 235000013312 flour Nutrition 0.000 title claims description 78
- 229920002472 Starch Polymers 0.000 title claims description 48
- 235000019698 starch Nutrition 0.000 title claims description 39
- 239000008107 starch Substances 0.000 title claims description 39
- 238000004519 manufacturing process Methods 0.000 title claims 5
- 238000010410 dusting Methods 0.000 title description 9
- 229920001592 potato starch Polymers 0.000 claims description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- 235000013305 food Nutrition 0.000 claims description 14
- 235000013339 cereals Nutrition 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 229940100445 wheat starch Drugs 0.000 claims description 9
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000209140 Triticum Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 description 17
- 241000209094 Oryza Species 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 10
- 244000098338 Triticum aestivum Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
- 229940099112 cornstarch Drugs 0.000 description 8
- 238000001035 drying Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000011248 coating agent Substances 0.000 description 4
- 238000000576 coating method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004108 freeze drying Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229940116317 potato starch Drugs 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
本発明は、乾燥した穀粉及び／又は澱粉を含む揚げ物用打ち粉ミックス及びこれを使用したフライ製品に関する。 The present invention relates to a flour mix for frying containing dry flour and/or starch, and to fried products using the same.
天ぷらやトンカツ等、具材にバッタリングしてフライする揚げ物には、衣の結着性等を改善するためにバッタリングの前処理として具材に小麦粉等の打ち粉をまぶしてからフライすることが行われている。
例えば、例えば、衣の結着性や揚げ種のジューシーな食感の発現を目的とした、油脂加工アセチル化澱粉を含む揚げ物用打ち粉が知られている（例えば特許文献１参照）。
また、揚げ物の具材と衣材との結着性に優れていて衣が剥がれにくく、調理後に時間が
経過しても衣の品質低下が少ない揚げ物をつくることを目的とした油脂加工澱粉、ゼラチン及び植物性蛋白質を含有する揚げ物用打ち粉ミックスが知られている（例えば特許文献２参照）。
In deep-fried foods, such as tempura and tonkatsu, in which ingredients are battered and then fried, the ingredients are coated with flour or other powder as a pretreatment for battering before frying in order to improve the adhesion of the batter.
For example, a dusting agent for deep-fried foods containing oil-processed acetylated starch is known that aims to improve the adhesiveness of batter and the juicy texture of deep-fried foods (see, for example, Patent Document 1).
In addition, a dusting mix for deep-frying containing oil-processed starch, gelatin, and vegetable protein is known, which is intended to produce deep-frying foods that have excellent binding properties between the ingredients and the coating, so that the coating is less likely to come off and the quality of the coating does not deteriorate even after time has passed after cooking (see, for example, Patent Document 2).
コンビニエンスストアやスーパーマーケット等では、フライ製品を加温什器や常温什器に保存したり、パック詰めしたりして販売することが行われているが時間が経つとサクサクして歯切れのよい衣の食感が損なわれるという問題があった。
本発明の目的は、時間がたってもサクサクして歯切れのよい衣の食感が維持できる揚げ物用打ち粉ミックスを提供することである。
Convenience stores, supermarkets, etc. sell fried products by storing them in heating appliances or room-temperature appliances or packaging them, but over time they become crispy and the texture of the batter becomes crisp. There was a problem that it was damaged.
An object of the present invention is to provide a flour mix for deep-fried foods that maintains the crispy and crisp texture of the batter over time.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、揚げ物用打ち粉ミックスに、水分含有量が５質量％以下になるように乾燥した穀粉及び／又は澱粉を特定量配合することで、時間がたってもサクサクして歯切れのよい衣の食感が維持できることを見出し、本発明を完成するに至った。
従って、本発明は、揚げ物用打ち粉ミックス１００質量部中、水分含有量（以下「水分値」ともいう）が５質量％以下になるように乾燥した穀粉及び／又は澱粉を０．１質量部以上２０質量部以下含む揚げ物用打ち粉ミックスである。
また、これを使用したフライ製品である。
穀粉の種類としては、小麦粉、ポテトフラワー、コーンフラワー、米粉等を、澱粉の種類としては、小麦澱粉、馬鈴薯澱粉、コーンスターチ、米粉澱粉、タピオカ澱粉等を挙げることができる。
乾燥方法としては、凍結乾燥、熱風乾燥等を挙げることができる。
As a result of intensive research to achieve the above object, the present inventor has incorporated a specific amount of dried grain flour and/or starch into a flour mix for deep-frying so that the water content is 5% by mass or less. By doing this, they discovered that the crispy and crisp texture of the batter can be maintained over time, leading to the completion of the present invention.
Therefore, in the present invention, 0.1 part by mass of dried grain flour and/or starch is added to 100 parts by mass of the flour mix for deep-frying so that the moisture content (hereinafter also referred to as "moisture value") is 5% by mass or less. This is a flour mix for deep-fried foods containing 20 parts by mass or less.
There are also fried products using this.
Examples of the grain flour include wheat flour, potato flour, corn flour, rice flour, etc., and examples of the starch include wheat starch, potato starch, corn starch, rice flour starch, tapioca starch, and the like.
Examples of the drying method include freeze drying, hot air drying, and the like.
本発明の揚げ物用打ち粉ミックスを使用したフライ食品は、時間がたってもサクサクして歯切れのよい衣の食感が維持できる。 Fried foods made using the deep-frying flour mix of the present invention can maintain a crispy, chewy batter texture even after a long time.
以下、本発明を詳細に説明する。
本発明で使用する水分値が５質量％以下になるように乾燥した穀粉及び／又は澱粉とは水分値が５質量％以下になるように乾燥された穀粉及び／又は澱粉をいう。
穀粉及び／又は澱粉を乾燥する場合、使用する穀粉及び／又は澱粉は市販品が使用でき、これらは特別に乾燥処理を行っていない場合、水分値は、ほぼ８質量％以上である。
本発明で使用する乾燥した穀粉及び／又は澱粉は、この水分値が８質量％以上の穀粉及び／又は澱粉を水分値が５質量％以下になるように乾燥することで得ることができる。
また、穀粉とする前の原料を乾燥し、これを粉砕し篩通しすることで乾燥した穀粉を得ることもできる。
凍結乾燥や熱風乾燥に使用する乾燥機は、特に限定なく市販品を使用することができる。
The present invention will be described in detail below.
The flour and/or starch dried to a moisture content of 5% by mass or less used in the present invention refers to flour and/or starch that has been dried to a moisture content of 5% by mass or less.
When drying the grain flour and/or starch, commercially available grain flour and/or starch can be used, and if they have not been specially dried, the moisture content is approximately 8% by mass or more.
The dried flour and/or starch used in the present invention can be obtained by drying this flour and/or starch with a moisture content of 8% by mass or more so that the moisture content is 5% by mass or less.
Alternatively, the raw material can be dried before being made into flour, and then crushed and sieved to obtain dried flour.
The dryer used for freeze-drying or hot air drying is not particularly limited and a commercially available product can be used.
本発明で使用する乾燥した穀粉の種類には特に限定はなく、例えば、小麦粉、ポテトフラワー、コーンフラワー、米粉等を挙げることができる。
また、発明で使用する乾燥した澱粉の種類にも特に限定はなく、例えば、小麦澱粉、馬鈴薯澱粉、コーンスターチ、米粉澱粉、タピオカ澱粉等を挙げることができる。
乾燥した穀粉及び／又は澱粉の配合量は、揚げ物用打ち粉ミックス１００質量部中、０．１質量部以上２０質量部以下である。
配合量が０．１質量部未満では、十分な効果を得ることができず、２０質量部を超えるとサクサクして歯切れのよい食感ではなく、ガリガリとした食感となるため不適である。
本発明では、揚げ物用打ち粉ミックス１００質量部中、０．１質量部以上２０質量部以下の配合量で乾燥した穀粉や乾燥した澱粉の少なくとも、どちらか一方を使用していれば効果を得ることができる。
There is no particular limitation on the type of dried flour used in the present invention, and examples include wheat flour, potato flour, corn flour, rice flour, and the like.
Furthermore, the type of dried starch used in the present invention is not particularly limited, and examples thereof include wheat starch, potato starch, corn starch, rice starch, tapioca starch, and the like.
The amount of dried flour and/or starch blended is 0.1 parts by mass or more and 20 parts by mass or less in 100 parts by mass of the dusting mix for deep-fried foods.
If the blending amount is less than 0.1 parts by mass, a sufficient effect cannot be obtained, whereas if it exceeds 20 parts by mass, the texture becomes crunchy rather than crisp and chewy, which is unsuitable.
In the present invention, the effect can be obtained by using at least one of dried grain flour and dried starch in an amount of 0.1 to 20 parts by mass per 100 parts by mass of the flour mix for deep-frying.
本発明の揚げ物用打ち粉ミックスは、前記乾燥した穀粉及び／又は澱粉以外に必要に応じて従来から打ち粉に使用されている原料を使用することができる。
例えば、水分値が５質量％以下になるように乾燥した穀粉及び／又は澱粉以外の穀粉や澱粉、卵粉、食塩、調味料、香辛料、香料、着色料等を挙げることができる。
これらの配合量は従来から打ち粉に使用されている配合量でよい。
In addition to the above-mentioned dried cereal flour and/or starch, the dusting mix for deep-fried foods of the present invention may contain other ingredients that have been conventionally used in dusting mixes, as required.
For example, examples of the ingredients include grain flour and/or grain flour other than starch that has been dried to a moisture content of 5% by mass or less, egg powder, salt, seasonings, spices, flavorings, coloring agents, etc.
The amounts of these ingredients may be the amounts that have been used conventionally in dusting powders.
本発明の揚げ物用打ち粉ミックスは、前記原料を均一になるように混合することで得ることができる。
混合の方法は特に限定されず、手混ぜによる方法や、リボンミキサー、ナウターミキサー、カスケードミキサー、ドラムミキサー、Ｖ 型ミキサー等の混合機を使用する方法を挙げることができる。
The dusting mix for deep-fried foods of the present invention can be obtained by mixing the above-mentioned ingredients uniformly.
The mixing method is not particularly limited, and examples thereof include a method of mixing by hand and a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, or a V-type mixer.
本発明の揚げ物用打ち粉ミックスの使用方法は、公知の打ち粉と同様でよく、例えば、具材に本発明の揚げ物用打ち粉ミックスをまぶした後、バッタリングし必要に応じてブレッダリングしてフライすることでフライ製品を得ることができる。
なお、本発明の打ち粉が使用できる揚げ物は、天ぷらやトンカツ等のようにバッタリングし衣を有するものであり、素揚げや小麦粉やシーズニングをまぶして揚げた唐揚げ等は除かれる。
使用できる具材は、特に限定されず、例えば、肉類、魚介類、野菜類、豆類、きのこ類等を挙げることができる。
これらは、生でも加熱処理されていてもよい。
The method of using the flour mix for deep-frying of the present invention may be the same as that of known flour mixes. For example, ingredients are coated with the flour mix for deep-frying of the present invention, and then battered and, if necessary, breaded, and fried to obtain a fried product.
The fried foods to which the dusting powder of the present invention can be applied are those that have a battered coating, such as tempura and tonkatsu, but do not include deep-fried foods or fried chicken that is coated with flour or seasonings and then deep-fried.
The ingredients that can be used are not particularly limited, and examples include meat, seafood, vegetables, beans, mushrooms, etc.
These may be raw or heat-treated.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［乾燥穀粉、乾燥澱粉の調製］
・市販の小麦粉（水分値 １４質量％）、ポテトフラワー（水分値 １７質量％）、コーンフラワー（水分値 １４質量％）、米粉（水分値 １１質量％）、小麦澱粉（水分値 １３質量％）、馬鈴薯澱粉（水分値 １８質量％）、コーンスターチ（水分値 １３質量％）、米粉澱粉（水分値 １４質量％）、タピオカ澱粉（水分値 １２質量％）を真空乾燥機（共和真空技術株式会社製、ＲＬＥ III－１０３)を使用して凍結乾燥し水分値が５％の凍結乾燥小麦粉、凍結乾燥ポテトフラワー、凍結乾燥コーンフラワー、凍結乾燥米粉、凍結乾燥小麦澱粉、凍結乾燥馬鈴薯澱粉、凍結乾燥コーンスターチ、凍結乾燥米粉澱粉、凍結乾燥タピオカ澱粉を得た。
・市販の小麦粉（水分値 １４質量％）、ポテトフラワー（水分値 １７質量％）、コーンフラワー（水分値 １４質量％）、米粉（水分値 １１質量％）、小麦澱粉（水分値 １３質量％）、馬鈴薯澱粉（水分値 １８質量％）、コーンスターチ（水分値 １３質量％）、米粉澱粉（水分値 １４質量％）、タピオカ澱粉（水分値 １２質量％）を、定温乾燥機（ヤマト科学株式会社製、ＤＸ３０２）を使用して熱風乾燥し水分値が５％の熱風乾燥小麦粉、熱風乾燥ポテトフラワー、熱風乾燥コーンフラワー、熱風乾燥米粉、熱風乾燥小麦澱粉、熱風乾燥馬鈴薯澱粉、熱風乾燥コーンスターチ、熱風乾燥米粉澱粉、熱風乾燥タピオカ澱粉を得た。
EXAMPLES The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of dry flour and starch]
・Commercially available wheat flour (moisture value 14% by mass), potato flour (moisture value 17% by mass), corn flour (moisture value 14% by mass), rice flour (moisture value 11% by mass), wheat starch (moisture value 13% by mass) , potato starch (moisture value 18% by mass), corn starch (moisture value 13% by mass), rice starch (moisture value 14% by mass), and tapioca starch (moisture value 12% by mass) in a vacuum dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.) , RLE III-103) to a moisture value of 5%, freeze-dried flour, freeze-dried potato flour, freeze-dried corn flour, freeze-dried rice flour, freeze-dried wheat starch, freeze-dried potato starch, freeze-dried corn starch. , freeze-dried rice flour starch, and freeze-dried tapioca starch were obtained.
・Commercially available wheat flour (moisture value 14% by mass), potato flour (moisture value 17% by mass), corn flour (moisture value 14% by mass), rice flour (moisture value 11% by mass), wheat starch (moisture value 13% by mass) , potato starch (moisture value 18% by mass), corn starch (moisture value 13% by mass), rice starch (moisture value 14% by mass), and tapioca starch (moisture value 12% by mass) in a constant temperature dryer (manufactured by Yamato Scientific Co., Ltd.) , DX302) to a moisture value of 5%, hot air dried flour, hot air dried potato flour, hot air dried corn flour, hot air dried rice flour, hot air dried wheat starch, hot air dried potato starch, hot air dried corn starch, hot air dried Rice flour starch and hot air dried tapioca starch were obtained.
［配合量による効果の検証］
表１～表９に示す配合の原料をよく混合し揚げ物用打ち粉ミックスとし、これを鶏もも肉８０ｇに、まんべんなくまぶし、バッターで被覆し、さらにブレッダーで被覆した。
使用したバッターは、薄力小麦粉５５．５質量部、タピオカ澱粉４０質量部、ベーキングパウダー１質量部、塩２質量部、グルタミン酸ナトリウム１質量部、グアーガム０．５質量部に水１５０質量部を加え攪拌して調製した。
また、使用したブレッダーは、薄力小麦粉９８質量部、塩２質量部をよく混合して調製した。
これを１７０℃のサラダ油で１分間フライした後スチームオーブン（庫内湿度７０％、庫内温度１４０℃）で１０分間加熱し－５０℃の急速冷凍庫で３０分間凍結処理し冷凍フライドチキンを得た。
前記冷凍フライドチキンを－３０℃で３日間保存した後、１７０℃のサラダ油で５分間フライして温度７０℃、湿度５０％のホットケースで６時間保存した後、１０名のパネラーにより小麦粉のみを使用した場合（参考例１）をコントロール（３点）として以下の評価基準により評価を行った。
なお、表１～表９中、配合量の単位は質量部である。
・食感（歯切れ）
５点 サクサクして非常に良い歯切れで非常に良い
４点 サクサクして良い歯切れで良い
３点 普通
２点 あまりサクサクとせずやや悪い歯切れ、又はややガリガリして悪い。
１点 サクサクとせず非常に悪い歯切れで、又はガリガリして非常に悪い
[Verification of the effect of different blend amounts]
The ingredients shown in Tables 1 to 9 were thoroughly mixed to prepare a flour mix for deep frying, which was then evenly spread over 80 g of chicken thigh meat, covered with batter, and further coated in a breader.
The batter used was prepared by adding 55.5 parts by weight of weak wheat flour, 40 parts by weight of tapioca starch, 1 part by weight of baking powder, 2 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 part by weight of guar gum, and 150 parts by weight of water and stirring.
The breader used was used to thoroughly mix 98 parts by mass of soft wheat flour and 2 parts by mass of salt.
This was fried in salad oil at 170° C. for 1 minute, then heated in a steam oven (internal humidity 70%, internal temperature 140° C.) for 10 minutes and frozen in a quick freezer at −50° C. for 30 minutes to obtain frozen fried chicken.
The frozen fried chicken was stored at -30°C for 3 days, fried in salad oil at 170°C for 5 minutes, and stored in a hot case at 70°C and 50% humidity for 6 hours. A panel of 10 people then evaluated the chicken using the following criteria, with a test using only wheat flour (Reference Example 1) as the control (3 points).
In Tables 1 to 9, the unit of blend amount is parts by mass.
・Texture (crispness)
5 points: Crispy and with a very good bite, very good 4 points: Crispy and with a good bite, good 3 points: Average 2 points: Not very crispy and with a slightly poor bite, or a bit crunchy and bad.
1 point: Not crispy, very bad bite, or very rough and crunchy
得られた評価結果を表１～表９に示す。
表中、評価は点数を付けた人数と平均点を示している。
食感の平均点が、３．５点以上であるものを合格とした。
The evaluation results obtained are shown in Tables 1 to 9.
In the table, the ratings show the number of people who gave a score and the average score.
Those with an average texture score of 3.5 or more were rated as passing.
比較例１は、ガリガリとした食感となり食感が劣った。 Comparative Example 1 had a crunchy texture and was inferior in texture.
比較例２は、ガリガリとした食感となり食感が劣った。 Comparative Example 2 had a crunchy texture and was inferior in texture.
比較例３は、ガリガリとした食感となり食感が劣った。 Comparative Example 3 had a crunchy texture and was inferior in texture.
比較例４は、ガリガリとした食感となり食感が劣った。 Comparative Example 4 had a crunchy texture and was inferior in texture.
比較例５は、ガリガリとした食感となり食感が劣った。 Comparative Example 5 had a crunchy texture and was poor in texture.
比較例６は、ガリガリとした食感となり食感が劣った。 Comparative Example 6 had a crunchy texture and was inferior in texture.
比較例７は、ガリガリとした食感となり食感が劣った。 Comparative Example 7 had a crunchy texture and was inferior in texture.
比較例８は、ガリガリとした食感となり食感が劣った。 Comparative Example 8 had a crunchy texture and was inferior in texture.
比較例９は、ガリガリとした食感となり食感が劣った。 Comparative Example 9 had a crunchy texture and was inferior in texture.
［乾燥方法による効果の検証］
凍結乾燥した穀粉及び／又は澱粉を以下のとおり変更した以外は参考例２と同様にして評価を行った。
参考例５５ 実施例４の凍結乾燥小麦粉を熱風乾燥小麦粉に変更した。
参考例５６ 実施例１０の凍結乾燥ポテトフラワーを熱風乾燥ポテトフラワーに変更した。
参考例５７ 実施例１６の凍結乾燥コーンフラワーを熱風乾燥コーンフラワーに変更した。
参考例５８ 実施例２２の凍結乾燥米粉を熱風乾燥米粉に変更した。
参考例５９ 実施例２８の凍結乾燥小麦澱粉を熱風乾燥小麦澱粉に変更した。
参考例６０ 実施例３４の凍結乾燥馬鈴薯澱粉を熱風乾燥馬鈴薯澱粉に変更した。
参考例６１ 実施例４０の凍結乾燥コーンスターチを熱風乾燥コーンスターチに変更した。
参考例６２ 実施例４６の凍結乾燥米粉澱粉を熱風乾燥米粉澱粉に変更した。
参考例６３ 実施例５２の凍結乾燥タピオカ澱粉を熱風乾燥タピオカ澱粉に変更した。
得られた評価結果を表１０に示す。
[Verification of effects of drying methods]
Evaluation was performed in the same manner as in Reference Example 2 , except that the freeze-dried flour and/or starch were changed as follows.
Reference Example 55 The freeze-dried wheat flour in Example 4 was changed to hot air-dried wheat flour.
Reference Example 56 The freeze-dried potato flour in Example 10 was changed to hot air-dried potato flour.
Reference Example 57 The freeze-dried corn flour of Example 16 was changed to hot air-dried corn flour.
Reference Example 58 The freeze-dried rice flour in Example 22 was changed to hot air-dried rice flour.
Reference Example 59 The freeze-dried wheat starch in Example 28 was changed to hot air-dried wheat starch.
Reference Example 60 The freeze-dried potato starch in Example 34 was changed to hot air-dried potato starch.
Reference Example 61 The freeze-dried cornstarch in Example 40 was changed to hot air-dried cornstarch.
Reference Example 62 The freeze-dried rice flour starch in Example 46 was changed to hot air-dried rice flour starch.
Reference Example 63 The freeze-dried tapioca starch in Example 52 was changed to hot air-dried tapioca starch.
The obtained evaluation results are shown in Table 10.
乾燥方法が、熱風乾燥でも凍結乾燥でも満足できる効果を得ることができた。
より好ましい乾燥方法は凍結乾燥であった。
Satisfactory results were obtained using either hot air drying or freeze drying.
The more preferred method of drying was freeze-drying.
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