JPS61285956A - Coating material for fried food - Google Patents
Coating material for fried foodInfo
- Publication number
- JPS61285956A JPS61285956A JP60125069A JP12506985A JPS61285956A JP S61285956 A JPS61285956 A JP S61285956A JP 60125069 A JP60125069 A JP 60125069A JP 12506985 A JP12506985 A JP 12506985A JP S61285956 A JPS61285956 A JP S61285956A
- Authority
- JP
- Japan
- Prior art keywords
- batter
- viscosity
- oil
- starch
- fat
- 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.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分針〉
本発明は加水してバッターとした時に適当な粘度を有し
て均一なりリーム状をなし、且つ揚げ物を調理した時に
、種(畜肉類、魚肉類、野菜類、コロッケ類等)と衣と
の結着性がきわめて良好な揚げ動用衣材に関するもので
ある。[Detailed Description of the Invention] <Industrial Use Minute Hand> The present invention provides a batter that has an appropriate viscosity when added with water to form a batter that is uniform or ream-like, and that when fried food is cooked, seeds (meat, meat, etc.) This invention relates to a batter for frying that has extremely good binding properties between the batter and fish (fish meat, vegetables, croquettes, etc.).
〈従来の技術〉
従来揚げ動用衣材としては、グルテンの少ない小麦粉を
主体とし、食感を改善する目的で各種の蛋白質類、澱粉
質類、乳化剤、卵及び重曹などを添加し、又、必要に応
じてこれにバッターとしての適当な粘土を与える目的で
、天然ガム類、増粘剤等を加えた後、適量の水を加えて
バッターとしている。<Conventional technology> Conventionally, batters for frying are mainly made of wheat flour with low gluten content, and various proteins, starches, emulsifiers, eggs, baking soda, etc. are added to improve the texture. In order to provide suitable clay for batter, natural gums, thickeners, etc. are added to this mixture, and then an appropriate amount of water is added to form a batter.
しかしながら、小麦粉を主体とした従来の衣材では加水
してバッターにした場合適度の粘度(40%濃度にてク
リーム状になるごとくの)を得る事は難しく、更に適当
な粘度になった後も経時的に固形分が沈澱するような現
象が発生し、バッターとして適当で無い状態となる欠点
があった。又調理した場合には種と衣との結着性が悪(
、種と衣とが剥がれ易い事により商品として見た目も悪
く、商品価値を著しく損なう等の問題が発生していた。However, with conventional batters made mainly of wheat flour, it is difficult to obtain an appropriate viscosity (such as cream-like at 40% concentration) when water is added to make a batter, and even after achieving an appropriate viscosity, There was a drawback that a phenomenon such as precipitation of solid content occurred over time, making it unsuitable as a batter. Also, when cooked, the binding between the seeds and batter is poor (
However, the seeds and coating tend to peel off easily, causing problems such as an unsightly appearance as a product and a significant loss of product value.
この点を解決するため従来から種々の技術が提案されて
いる。すなわち、小麦粉に5〜20重量%のライ麦を添
加し、バッターとして好適な粘度を保有するようにする
技術(特開昭54−84042) 、DE5〜20程度
に酵素糖化したワキシーコーンスターチを、衣川原料に
対し10〜40重量%添加して、油で揚げた際の種と衣
との分離を防止する技術(特開昭55−85376)等
が提案されている。Various techniques have been proposed to solve this problem. That is, a technique of adding 5 to 20% by weight of rye to wheat flour to maintain a suitable viscosity as a batter (Japanese Patent Application Laid-Open No. 54-84042), waxy cornstarch that has been enzymatically saccharified to a DE of about 5 to 20, is used as a Kinugawa raw material. A technique has been proposed in which the seeds and batter are prevented from separating when fried by adding 10 to 40% by weight to the batter (Japanese Unexamined Patent Publication No. 55-85376).
〈発明が解決しようとする問題点〉
しかしながら、これらの技術に因ってもそれぞれ一長一
短があゆ、バッターとして必要な粘度を維持することと
、種と衣との結着性を改善する事との両方を満足させ得
るものではなかった。<Problems to be solved by the invention> However, each of these techniques has its own advantages and disadvantages. It was not possible to satisfy both.
本発明は、以上の様な従来技術における欠点を解決し、
加水してバッターにした場合にはクリーム状で適度の粘
度を有すると共に、調理したi金種との結着性が良好な
揚げ物用衣材を提供する事を目的とする。The present invention solves the drawbacks of the prior art as described above,
To provide a batter for deep-fried food that has a cream-like appearance and appropriate viscosity when made into a batter by adding water and has good binding properties with cooked I-denomination.
く問題を解決するための手段〉
本発明者は、上記目的をもって鋭意研究した結果、40
重量%濃度のスラリー粘度が200Cp以上の油脂加工
澱粉を使用してバッターとした場合、均一なりリーム状
になり、しかも油で揚げた際の種との結着性も良好であ
ることを見いだし本発明を完成した。Means for Solving Problems〉 As a result of intensive research for the above purpose, the present inventor has found that 40
We found that when batter is made from oil-processed starch with a slurry viscosity of 200 Cp or higher in weight percent, it becomes uniform or creamy, and also has good binding properties with seeds when fried in oil. Completed the invention.
かかる目的を達成する本発明の構成は、40重量%濃度
スラリー粘度が2000p以上である油脂加工澱粉を含
有することを特徴とする。The structure of the present invention that achieves this object is characterized by containing fat-processed starch having a 40% concentration slurry viscosity of 2000p or more.
ここで云う油脂加工澱粉とは、澱粉に食用油脂及びその
類縁物質を0.005%〜10%、好ましくは0.01
%〜1.0%添加し、均一になる様良く混合した後必要
に応じて乾燥し、更に加熱することによって得られる。The oil- and fat-processed starch referred to here refers to starch containing 0.005% to 10%, preferably 0.01%, of edible oils and fats and related substances.
% to 1.0%, mixed well to become uniform, dried if necessary, and further heated.
油脂としては、魚を原料とした魚油でも、植物から得ら
れた植物油でも良く、食用として認められている油脂で
あればいずれも用いることができる。又、出発原料の澱
粉としてζよトウモロコシ澱粉、小麦澱粉等の地上澱粉
、甘藷澱粉、タピオカ澱粉等の地下澱粉のいずれでもよ
く、又、これら原料澱粉を次亜塩素酸ナトリュウム等を
用いて弱く酸化させたものや、湿熱処理したものの様に
食品向けに加工した澱粉、あるいは澱粉が糊化しない温
度範囲に於いて、アミラーゼ処理を行った酸素処理澱粉
等も有効に用いることができる。The oil may be fish oil made from fish or vegetable oil obtained from plants, and any oil or fat that is approved as edible can be used. The starting starch may be either terrestrial starch such as ζ, corn starch or wheat starch, or underground starch such as sweet potato starch or tapioca starch, or these raw starches may be weakly oxidized using sodium hypochlorite or the like. Starch processed for foodstuffs, such as starch that has been dried or treated with moist heat, or oxygen-treated starch that has been treated with amylase in a temperature range where the starch does not gelatinize, can also be effectively used.
本発明で用いられる油脂加工澱粉は上記油脂加工澱粉の
うち40重量%濃度のスラリー粘度が200cp以上で
ある事が必要である。The fat-processed starch used in the present invention needs to have a slurry viscosity of 200 cp or more at a concentration of 40% by weight of the above-mentioned fat-processed starch.
油脂加工澱粉の40重量%スラリー粘度を200cp以
上にする方法として澱粉に必要量の油脂を均一に添加し
た後、必要ならば熱源を加えて乾燥し又乾燥を必要とし
ないならばそのまま加熱すれば良い。加熱の方法として
は、常温以上になっている倉庫等に保存してもよく又、
夏場の様に高温と成る季節においては敢えて加熱する必
要はない。要は添加した油脂が澱粉と反応しクリーム状
となるような加熱方法であれば良い。As a method to make the viscosity of a 40% slurry of oil- or fat-processed starch to 200 cp or more, add the required amount of oil or fat to the starch uniformly, and then dry it by adding a heat source if necessary. If drying is not required, simply heat it. good. As for the heating method, it may be stored in a warehouse etc. where the temperature is above room temperature.
There is no need to intentionally heat it during high temperature seasons such as summer. In short, any heating method will suffice as long as the added fat or oil reacts with the starch and becomes creamy.
また、本発明に用いろ油脂加工澱粉は、40重量%のス
ラリー濃度が5000cp以下、好ましくは3000c
p以下が良い。In addition, the filtered fat-processed starch used in the present invention has a slurry concentration of 40% by weight of 5000 cp or less, preferably 3000 cp or less.
p or less is good.
40%スラリー濃度が200cp以下の油脂加工澱粉を
用いてバッターを調製した場合、性状がクリーム状を呈
さす、種に必要な量のバッターが付着しない為、その後
の工程におけるパン粉の付着が不十分となり又付着して
もその量が不十分であったり、付着後に包装したりした
場合にパン粉が剥がれ落ちる等の不都合な問題が発生す
る。If the batter is prepared using oil-processed starch with a 40% slurry concentration of 200 cp or less, the texture will be cream-like and the required amount of batter will not adhere to the seeds, resulting in insufficient adhesion of bread crumbs in subsequent steps. In addition, even if it adheres, the amount is insufficient, or if it is packaged after adhesion, inconvenient problems such as crumbs falling off occur.
このように本発明で用いる油脂加工澱粉を用いて適正粘
度のバッターを調製する場合、従来の小麦粉等に較べて
高濃度で使用でき、微細な空気をたきこんで均一なりリ
ーム状のスラリーになるので、パン粉の付着が良好であ
り、しかも油で揚げたときに種との結着性がよい。In this way, when preparing a batter with an appropriate viscosity using the oil-processed starch used in the present invention, it can be used at a higher concentration than conventional wheat flour, etc., and it can be made into a homogeneous, cream-like slurry by incorporating fine air. Therefore, the breadcrumbs adhere well to it, and when it is fried in oil, it binds well to the seeds.
また、この油脂加工澱粉は、単独で揚げ物用衣材になる
が、必要に応じて、各種穀粉類。In addition, this fat-processed starch can be used alone as a batter for deep-fried foods, but it can also be used as a coating material for fried foods, if necessary.
蛋白質類、澱粉質類、乳化剤、調味料、香辛料等を加え
て揚げ物用衣材とすることもできる。Proteins, starches, emulsifiers, seasonings, spices, etc. can also be added to make a batter for fried foods.
以下に本発明の実施例および応用例を示す。Examples and application examples of the present invention are shown below.
〈実 施 例〉
実施例1
水分32%に調整したコーンスターチ7、353kg
(無水換算5kg)にサフラワー油を10g(対D80
.2%)添加し関東ミキサーにて30分攪拌しアルミ製
バットに広げる。次いで暖房用蒸気ストーブ上にて水分
12.5%迄乾燥し40重量%の澱粉スラリー粘度をB
型粘度計にて測定する。(200c p、サンプルA)
次にそのものをビニール袋に入れ、水分が飛ばない様に
した後更に上記ストーブ上にてスラリー粘度が500c
pになるまで加熱を行う。(サンプルB)
同様にしてスラリー粘度が1000cpになったものも
調整する。(サンプルC)対照として小麦粉(市販品、
薄力粉)に40重量%になる様に水を加え澱粉スラリー
(2500cp)を調整する。<Example> Example 1 Corn starch adjusted to 32% moisture 7, 353 kg
(anhydrous equivalent: 5 kg) and 10 g of safflower oil (vs. D80
.. 2%), stirred for 30 minutes using a Kanto mixer, and spread in an aluminum vat. Then, it was dried on a heating steam stove until the moisture content was 12.5%, and the starch slurry had a viscosity of 40% by weight.
Measure with a type viscometer. (200c p, sample A)
Next, put it in a plastic bag to prevent moisture from escaping, and then heat it on the stove to make the slurry viscosity 500c.
Heating is performed until p. (Sample B) A slurry with a viscosity of 1000 cp was also prepared in the same manner. (Sample C) As a control, wheat flour (commercial product,
Add water to 40% by weight (soft flour) to prepare starch slurry (2500cp).
以上4点につきバッターとしての外観上の比較をすると
サンプルA:バッターとして必要な粘度を示し衣に付け
た時適当な量が
程よく付着し後の工程でパン
粉を付けた場合にもパン粉が
剥がれ落ちる様な事が無かっ
た。Comparing the above four points in terms of appearance as a batter, Sample A: Shows the necessary viscosity for a batter, the appropriate amount adheres well when applied to the batter, and even when bread crumbs are added in a later process, the bread crumbs fall off. Nothing like that happened.
サンプルB:適当な粘度はもとより、衣に付けた場合の
バッター切れも
良く後の工程でのパン粉の付
着量も適当であった。Sample B: Not only did it have an appropriate viscosity, but the batter was easy to cut when applied to batter, and the amount of bread crumbs that adhered in the subsequent process was also appropriate.
サンプルC:やや多めのバッターの付着量と成ったがパ
ン粉の付着量も
程良く均一に付着した。Sample C: A slightly larger amount of batter was attached, but the amount of bread crumbs was also fairly uniform.
小 麦 粉:粘度は適当であるが覆とバッターとが均・
−に付かず、後の
工程でパン粉を付けた場合、
種がむきだしになるという見
ためにも悪い外観を呈した。Wheat flour: The viscosity is appropriate, but the coating and batter are not uniform.
- If bread crumbs were added in a later process without being attached, the seeds would be exposed, resulting in an unsightly appearance.
実施例2
40%濃度のコーンスターチスラリーを40℃にまで昇
温し、水酸化ナトリュウムの水溶液にてpHを9.0と
する。次いで次亜塩素酸ナトリュウムを対DS当たり0
.2%添加し30分反応させる。反応後塩酸にて中和し
、更に重亜硫酸ナトリュウムで消塩した後脱水し実施例
1の方法にて油脂加工澱粉を得た。得られた澱粉の40
%スラリ粘度は500cpであった。(サンプルD)
く応 用 例〉
応 用 例 1
上記実施例により得られたバッター用サンプルを用いて
トンカッを作った。材料のトンカッ用豚肉を、タオルを
用いて軽く水切りを行う。次いで上記実施例により得ら
れたサンプルA、B、C,D及び小麦粉のスラリー中に
豚肉を入れ十分にバッターを付着させた後軽くバッター
切りを行う。その後パン粉を付は予め170〜180℃
に加熱しておいた天婦羅油の中に入れトンカッを作った
。Example 2 A cornstarch slurry with a concentration of 40% is heated to 40° C., and the pH is adjusted to 9.0 with an aqueous solution of sodium hydroxide. Next, sodium hypochlorite was added to 0 per DS.
.. Add 2% and react for 30 minutes. After the reaction, the mixture was neutralized with hydrochloric acid, desalted with sodium bisulfite, and then dehydrated to obtain fat-processed starch using the method of Example 1. 40 of the starch obtained
% slurry viscosity was 500 cp. (Sample D) Application Example Application Example 1 Tonkatsu was made using the batter sample obtained in the above example. Gently drain the pork for tonka using a towel. Next, pork was placed in a slurry of Samples A, B, C, and D obtained in the above examples and wheat flour, and after sufficiently adhering to the batter, the batter was lightly cut into pieces. Then add bread crumbs to 170-180℃ in advance.
I made tonkatsu by putting it in heated tempura oil.
出来たトンカッを比較した場合サンプルA。Sample A when comparing the finished Tonka.
B、C,D共に豚肉と衣とが強くくっつきナイフ等にて
切断しても衣が肉から剥がれることがなかった。In all cases B, C, and D, the pork and batter stuck together strongly, and the batter did not separate from the meat even when cut with a knife or the like.
これに対し小麦粉を用いたものは、パン粉と肉との間に
糊状の層が出来間と衣とが剥がれトンカッとして著しく
外観を損なう物であった。On the other hand, those using wheat flour had a glue-like layer between the bread crumbs and the meat, which caused the batter to peel off and become crunchy, which seriously spoiled the appearance.
応 用 例 2
予めマイナス40℃に迄冷凍したトンカッ用豚肉を室温
にてマイナス5℃迄昇湿させ実施例により得られたバッ
ターを付けた後、常法に従いパン粉を付は再びマイナス
40℃にて冷凍した。このものを一定期間保存した後1
70〜180℃の天婦羅油中に入れトンカッとした。応
用例1と同じ様にして積と衣剥離状態を比較したがサン
プルA、B、C,D共に剥がれろことはなかった。この
ことは肉に衣を付けた後冷凍しても効果に差がないこと
を示している。Application example 2 Pork for pork cutlets that had been frozen in advance to -40°C was heated to -5°C at room temperature, coated with the batter obtained in the example, and then breaded with breadcrumbs in accordance with the usual method and heated to -40°C again. I froze it. After storing this thing for a certain period of time 1
It was placed in tempura oil at a temperature of 70 to 180°C and made into a tonkatsu. The coating and coating peeling were compared in the same manner as in Application Example 1, but samples A, B, C, and D did not peel off. This shows that there is no difference in effectiveness even if the meat is coated and then frozen.
応用例3
常法に従いコロッケを作り、実施例により得られたバッ
ターを付けた後パン粉をまぶして油で揚げた。このもの
を小麦粉のみのバッターと比較しても種と衣とが剥がれ
にくいと云う結果が得られた。Application Example 3 Croquettes were made according to a conventional method, coated with the batter obtained in Example, sprinkled with breadcrumbs, and fried in oil. Even when this product was compared with a batter made only of wheat flour, the results showed that the seeds and batter were less likely to separate.
〈発明の効果〉
以上、実施例、応用例とともに具体的に説明したように
本発明にかかる揚げ動用衣材を用いれば、高濃度で、適
度な粘性を有しかつ均一なりリーム状のバッターを得る
ことができろ。このバッターは、種への付着が程良く均
一になり、さらにパン粉の付着も良好であり、また油で
揚げた場合に衣と腫との結着性が良好である。<Effects of the Invention> As specifically explained above with examples and application examples, if the frying batter according to the present invention is used, it is possible to form a uniform and creamy batter with high concentration and appropriate viscosity. You can get it. This batter adheres fairly uniformly to the seeds, and also has good adhesion to bread crumbs, and also has good binding properties between batter and lumps when fried in oil.
Claims (1)
油脂加工澱粉を含有する揚げ物用衣材。A coating material for deep-fried food containing fat-processed starch having a slurry viscosity of 200 cp or more at a concentration of 40% by weight.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60125069A JPS61285956A (en) | 1985-06-11 | 1985-06-11 | Coating material for fried food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP60125069A JPS61285956A (en) | 1985-06-11 | 1985-06-11 | Coating material for fried food |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS61285956A true JPS61285956A (en) | 1986-12-16 |
JPH0521542B2 JPH0521542B2 (en) | 1993-03-24 |
Family
ID=14901050
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP60125069A Granted JPS61285956A (en) | 1985-06-11 | 1985-06-11 | Coating material for fried food |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS61285956A (en) |
Cited By (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004113236A (en) * | 2002-09-06 | 2004-04-15 | Nippon Starch Chemical Co Ltd | Batter 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 |
JP2009082024A (en) * | 2007-09-28 | 2009-04-23 | Kentucky Fried Chicken Japan Ltd | Coating material for spray-type fried food, and fried food using the coating material |
WO2011049076A1 (en) | 2009-10-19 | 2011-04-28 | 日澱化學株式会社 | Coating material for fried foods |
WO2012144083A1 (en) | 2011-04-20 | 2012-10-26 | Nippon Starch Chemical Co., Ltd. | Coating material for fried food |
JP2019195305A (en) * | 2018-05-11 | 2019-11-14 | 昭和産業株式会社 | Composition for fried food butter, butter for fried food, fried food and manufacturing method of fried food |
JP2021029131A (en) * | 2019-08-19 | 2021-03-01 | 王子ホールディングス株式会社 | Oil and fat treated starch for batter, batter powder, and production method of oil and fat treated starch for batter |
WO2024009898A1 (en) * | 2022-07-07 | 2024-01-11 | 株式会社日清製粉ウェルナ | Coating material for fried foods and manufacturing method thereof |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3975417B2 (en) * | 1998-02-27 | 2007-09-12 | 株式会社J−オイルミルズ | Deep-fried clothes |
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JPS56106569A (en) * | 1980-01-30 | 1981-08-24 | Snow Brand Milk Prod Co Ltd | Creamy coating material for frying |
JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
-
1985
- 1985-06-11 JP JP60125069A patent/JPS61285956A/en active Granted
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS56106569A (en) * | 1980-01-30 | 1981-08-24 | Snow Brand Milk Prod Co Ltd | Creamy coating material for frying |
JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
Cited By (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2004113236A (en) * | 2002-09-06 | 2004-04-15 | Nippon Starch Chemical Co Ltd | Batter 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 |
JP4530629B2 (en) * | 2003-08-29 | 2010-08-25 | 日本食品化工株式会社 | Oil and fat processed starch, method for producing the same, and fried foods |
JP2009082024A (en) * | 2007-09-28 | 2009-04-23 | Kentucky Fried Chicken Japan Ltd | Coating material for spray-type fried food, and fried food using the coating material |
WO2011049076A1 (en) | 2009-10-19 | 2011-04-28 | 日澱化學株式会社 | Coating material for fried foods |
KR20180034691A (en) | 2009-10-19 | 2018-04-04 | 니치덴 가가쿠 가부시키가이샤 | Coating material for fried foods |
EP2699104A1 (en) * | 2011-04-20 | 2014-02-26 | Nippon Starch Chemical Co., Ltd. | Coating material for fried food |
EP2699104A4 (en) * | 2011-04-20 | 2014-12-24 | Nippon Starch Refining | Coating material for fried food |
WO2012144083A1 (en) | 2011-04-20 | 2012-10-26 | Nippon Starch Chemical Co., Ltd. | Coating material for fried food |
US11291225B2 (en) | 2011-04-20 | 2022-04-05 | Nippon Starch Chemical Co., Ltd. | Coating material for fried food |
JP2019195305A (en) * | 2018-05-11 | 2019-11-14 | 昭和産業株式会社 | Composition for fried food butter, butter for fried food, fried food and manufacturing method of fried food |
JP2021029131A (en) * | 2019-08-19 | 2021-03-01 | 王子ホールディングス株式会社 | Oil and fat treated starch for batter, batter powder, and production method of oil and fat treated starch for batter |
WO2024009898A1 (en) * | 2022-07-07 | 2024-01-11 | 株式会社日清製粉ウェルナ | Coating material for fried foods and manufacturing method thereof |
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