【発明の詳細な説明】[Detailed description of the invention]
産業上の利用分野
本発明は油消費が少なく、また油揚時パンクの
ないフライバツター用粉に係るものである。
従来の技術
コロツケや各種フライ等の製造に於いて、中味
（種）とパン粉のつなぎとなつて衣の一部を形成
するフライバツターは、種々の条件、例えば食感
がよいこと、油揚時のパンクがなこと、種との剥
離がないこと、パン粉の付着がよいこと、あるい
は液切れがよいこと等が要求されている。
そしてこれらの要求を満たすため従来から多く
の研究がなされており、その１つとしてα化米粉
を主体とするバツター用粉が開発されている。
このα化米粉主体のバツター用粉は、食感がよ
いこと、小麦の配合によつては経時的な粘度変化
が少なく作業しやすいこと等の長所を有している
が、低温での油揚時に若干パンクが生じること、
α化米粉自体のコストが高いこと等の欠点もあつ
た。
発明が解決しようとする問題点
本発明者等は食感良好でしかも油揚時なパンク
現象のないフライバツター用粉を得べく種々検討
の結果、α化もち米粉が目的に適うフライバツタ
ー用粉になり得るという知見を得て本発明を完成
させた。
以下本発明を具体的に説明する。
問題点を解決するための手段
本発明は、α化もち米粉を主体とするフライバ
ツター用粉であり、もち米を加熱α化したのち粉
砕するか、粉砕したのちα化したものである。例
えば特公昭46−34747号公報に記載された方法に
準じ、通常の精白もち米３〜６Kg／cm2、180〜220
℃の過熱水蒸気の気流によつて３〜５秒間、加熱
管路内を浮遊させて加熱したのち急激に常圧下に
放出して膨化し、これを粉砕してα化もち米粉を
得ることができる。
こうして得られたα化もち米粉を、そのままあ
るいは他の穀粉と混合してフライバツター用粉と
するのである。
本発明の効果
本発明によるフライバツター用粉は、フライや
コロツケに用いた場合、食感がよく、油揚時のパ
ンクが少なく、また油の消費が少なくサツパリと
したフライやコロツケとなる。
またバツター液調整時の加水量を多くすること
ができ経済的にも有利なものであり、更に水に溶
解したときの粘度変化が少なく、取り扱いの点に
於いても優れている。
以下に実施例を示す。
実施例 １
精白もち米を特公昭46−34747号公報に記載さ
れた方法に準じ、4.6Kg／cm2、200℃の過熱水蒸気
の気流によつて３秒間、加熱管路内を浮遊させて
加熱したのち急激に常圧下に放出して膨化α化も
ち米を得た。これをターボミルで60メツシユパス
に粉砕してα化もち米粉を得た。
対照として精白うる米を上記と同様に処理して
α化米粉を得た。
これらを用いて下記の方法でコロツケを油揚げ
したところ第１表に示す結果を得た。
マツシユポテト100重量部に75℃の湯を380重量
部加え十分にこねまぜた後、５分間むらし、厚さ
10mmのコロツケ状（平均重量24ｇ）に形成して中
種を得た。得られた中種に対して第１表に示すバ
ツター液を用いてバタリング及びパン粉付けを行
ない、180℃の温度の天ぷら油中で油揚げした。
INDUSTRIAL APPLICATION FIELD The present invention relates to flour for frying batter that consumes less oil and does not cause punctures during frying. Conventional Technology In the production of Korotsuke and various types of fried foods, the fried batter, which forms part of the batter by connecting the filling (seeds) and bread crumbs, is processed under various conditions, such as good texture and prevention of punctures during frying. It is required to have good elasticity, no separation from the seeds, good adhesion to bread crumbs, and good drainage. In order to meet these demands, many studies have been carried out in the past, and one of them is the development of flour for batter based on pregelatinized rice flour. This butter flour, which is mainly made from pregelatinized rice flour, has advantages such as a good texture and, depending on the wheat content, little change in viscosity over time, making it easy to work with. Some punctures may occur,
There were also drawbacks such as the high cost of pregelatinized rice flour itself. Problems to be Solved by the Invention The inventors of the present invention have conducted various studies in order to obtain flour for frying batter that has a good texture and does not cause puncture during frying, and has found that gelatinized glutinous rice flour can be used as flour for frying butter that is suitable for the purpose. The present invention was completed based on this knowledge. The present invention will be specifically explained below. Means for Solving the Problems The present invention is a flour for frying batter that is mainly made of pregelatinized glutinous rice flour, and is made by heating glutinous rice to pregelatinize it and then pulverizing it, or pulverizing it and then pregelatinizing it. For example, according to the method described in Japanese Patent Publication No. 46-34747, 3 to 6 kg/cm 2 of regular polished glutinous rice, 180 to 220
After being heated by floating in the heating pipe for 3 to 5 seconds by an air flow of superheated steam at ℃, it is suddenly released under normal pressure and expanded, which can be crushed to obtain gelatinized glutinous rice flour. . The gelatinized glutinous rice flour thus obtained is used as it is or mixed with other flours to make flour for frying batter. Effects of the Present Invention When the flour for fried batter according to the present invention is used for fried foods or crotches, they have a good texture, are less prone to punctures during frying, and consume less oil, resulting in crispy fried foods or rotsuke. In addition, it is economically advantageous because it allows a large amount of water to be added when preparing the batter liquid, and it is also easy to handle since it shows little change in viscosity when dissolved in water. Examples are shown below. Example 1 Polished glutinous rice was heated by floating it in a heating pipe for 3 seconds with an air flow of 4.6 kg/cm 2 superheated steam at 200°C according to the method described in Japanese Patent Publication No. 46-34747. Thereafter, the mixture was rapidly released under normal pressure to obtain puffed and pregelatinized glutinous rice. This was ground into 60 mesh pieces using a turbo mill to obtain pregelatinized glutinous rice flour. As a control, polished rice was treated in the same manner as above to obtain pregelatinized rice flour. When korotsuke was deep-fried in the following manner using these, the results shown in Table 1 were obtained. Add 380 parts by weight of 75°C hot water to 100 parts by weight of Matsushi potatoes, mix thoroughly, and then mix for 5 minutes until the thickness
The dough was formed into a 10 mm rotsuke shape (average weight 24 g) to obtain a medium seed. The resulting middle dough was battered and breaded using the butter liquid shown in Table 1, and then fried in tempura oil at a temperature of 180°C.
【表】【table】
【表】
実施例 ２
市販薄力粉と実施例１に記載したと同様のα化
米粉及びα化もち米粉をそれぞれ５：25：70の割
合で混合してフライバツター用粉としこれに10.5
倍量の加水をしてバツター液を調整した。
このバツター液を用いて実施例１と同様にコロ
ツケを揚げたところ、パンクもなくまた食感良好
なものであつた。[Table] Example 2 Commercially available weak flour and gelatinized rice flour and gelatinized glutinous rice flour similar to those described in Example 1 were mixed at a ratio of 5:25:70 to make flour for frying batter.
The butter liquid was adjusted by adding twice the amount of water. When croquettes were fried using this butter liquid in the same manner as in Example 1, there were no punctures and the texture was good.