JPWO2018070506A1 - Batter mix for fried food - Google Patents
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- JPWO2018070506A1 JPWO2018070506A1 JP2018545067A JP2018545067A JPWO2018070506A1 JP WO2018070506 A1 JPWO2018070506 A1 JP WO2018070506A1 JP 2018545067 A JP2018545067 A JP 2018545067A JP 2018545067 A JP2018545067 A JP 2018545067A JP WO2018070506 A1 JPWO2018070506 A1 JP WO2018070506A1
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- 235000013312 flour Nutrition 0.000 claims abstract description 52
- 108091005804 Peptidases Proteins 0.000 claims abstract description 23
- 239000004365 Protease Substances 0.000 claims abstract description 23
- 102000013142 Amylases Human genes 0.000 claims abstract description 17
- 108010065511 Amylases Proteins 0.000 claims abstract description 17
- 235000019418 amylase Nutrition 0.000 claims abstract description 17
- 239000004382 Amylase Substances 0.000 claims abstract description 16
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 30
- 239000004615 ingredient Substances 0.000 claims description 20
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 6
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- 235000019419 proteases Nutrition 0.000 description 15
- 238000002360 preparation method Methods 0.000 description 8
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- 235000014113 dietary fatty acids Nutrition 0.000 description 5
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- 229930195729 fatty acid Natural products 0.000 description 5
- 239000000194 fatty acid Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
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- 238000011156 evaluation Methods 0.000 description 4
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- 239000003795 chemical substances by application Substances 0.000 description 2
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- 238000000576 coating method Methods 0.000 description 2
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- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229940055695 pancreatin Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
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- ZHQQRIUYLMXDPP-ZETCQYMHSA-N actinidine Chemical compound C1=NC=C(C)C2=C1[C@@H](C)CC2 ZHQQRIUYLMXDPP-ZETCQYMHSA-N 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
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- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
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- 235000019421 lipase Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
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- 235000012046 side dish Nutrition 0.000 description 1
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- 239000000758 substrate Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- 235000013311 vegetables Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/48—Hydrolases (3) acting on peptide bonds (3.4)
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Wood Science & Technology (AREA)
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- Biotechnology (AREA)
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
時間が経っても作業性がよく、かつ良好な食感の揚げ物を製造することができる揚げ物用バッターの提供。日本産小麦品種由来の小麦粉を４５質量％以上含み、さらにプロテアーゼおよびアミラーゼを含む、揚げ物用バッターミックス。Providing a batter for fried foods that can produce fried foods with good workability and good texture over time. A batter mix for fried food containing 45% by mass or more of wheat flour derived from Japanese wheat varieties, and further containing protease and amylase.
Description
本発明は、揚げ物用バッターミックスに関する。 The present invention relates to a fried food batter mix.
近年、食品の安全性の問題が指摘されるようになり、高い安全性が評価されている日本製食品の価値が高まってきている。また日本国内では、食料自給及び食品のトレーサビリティの観点から、国内産原料への関心が高まっている。小麦粉を利用する種々の食品においても、近年、日本国内産小麦へのニーズは非常に高い。 In recent years, food safety issues have been pointed out, and the value of Japanese food products that are highly evaluated for safety has increased. In Japan, interest in domestic raw materials is increasing from the viewpoint of food self-sufficiency and food traceability. In various foods using wheat flour, in recent years, the demand for Japanese domestic wheat is very high.
現在、日本に流通する国内産小麦粉の多くは、うどんに適した日本産小麦品種から得られた中力小麦粉である。これらは、含有する蛋白質や澱粉の性質上、保水性に優れもっちりとした食感の麺の製造に向いている。一方で、日本産小麦品種由来の小麦粉は、上記性質のために、揚げ物の衣用としてはむしろ不向きである。日本産小麦品種由来の小麦粉を衣材として揚げ物を製造すると、揚げ物全体が硬い引きがある食感となってしまう。この問題は、まぶしタイプの衣材でも見られるが、特に、粉に加水および混合して調製されるバッタータイプの衣材を用いた揚げ物で顕著である。さらにバッタータイプの衣材を用いた場合、バッター調製後の時間の経過とともに上記の問題が増大することから、安定した品質の揚げ物を大量に製造することは難しい。現在、日本に流通する揚げ物の衣用の小麦粉としては、もっぱら外国産小麦由来の薄力粉が利用されている。 At present, most domestic flours distributed in Japan are medium-strength flours obtained from Japanese wheat varieties suitable for udon. These are suitable for the production of noodles having a good texture and water retention due to the properties of the protein and starch contained therein. On the other hand, flour derived from Japanese wheat varieties is rather unsuitable for fried food because of the above properties. When fried food is manufactured using wheat flour derived from Japanese wheat varieties, the whole fried food will have a hard texture. This problem is also observed in the glaze type clothing material, but is particularly noticeable in fried foods using a batter type clothing material prepared by adding and mixing with powder. Furthermore, when a batter-type garment is used, the above-mentioned problem increases with the passage of time after the batter is prepared, so it is difficult to produce a large amount of fried food with stable quality. At present, the flour for clothes of fried foods distributed in Japan is mainly used in the field of flour from foreign wheat.
特許文献１には、揚げ物の吸油量を減らすために、揚げ物用の衣バッター中に少なくとも一部が液晶状態またはα化結晶状態を形成する乳化剤と、プロテアーゼ類、アミラーゼ類および保水剤から選ばれる１種または２種以上を添加することが記載されている。特許文献２には、食肉の肉質を軟化させるための調理用素材として、蛋白分解酵素と天ぷら粉の組合せが提案されている。特許文献３にはアミラーゼ処理した澱粉を食用吸水材として含有するフライ用バッターが記載されている。特許文献４には、プロテアーゼとともに、リパーゼおよびアミラーゼの少なくとも一方を含有するから揚げ粉が記載されている。 In Patent Document 1, in order to reduce the oil absorption of the deep-fried food, it is selected from an emulsifier that forms at least a liquid crystal state or a pregelatinized crystal state in a clothing batter for deep-fried food, a protease, an amylase, and a water retention agent. It is described that one kind or two or more kinds are added. Patent Document 2 proposes a combination of proteolytic enzyme and tempura as a cooking material for softening meat quality. Patent Document 3 discloses a batter for frying containing amylase-treated starch as an edible water-absorbing material. Patent Document 4 describes fried flour because it contains at least one of lipase and amylase together with protease.
本発明は、日本産小麦品種由来の小麦粉を使用した揚げ物用バッターミックスを提供する。 The present invention provides a batter mix for fried foods using flour derived from Japanese wheat varieties.
本発明者らは、日本産小麦品種由来の小麦粉に、所定量のプロテアーゼおよびアミラーゼを添加することにより、従来の日本産小麦品種由来の小麦粉から調製した揚げ物用バッターでみられたような、バッター液の経時劣化や、揚げ物の食感の低下などの問題を改善することができ、時間が経っても作業性がよく、かつ良好な食感の揚げ物を製造することができる揚げ物用バッター液が得られることを見出した。 The present inventors have added a predetermined amount of protease and amylase to wheat flour derived from Japanese wheat varieties, so that the batter as found in batters for fried foods prepared from flour derived from conventional Japanese wheat varieties There is a batter liquid for fried foods that can improve problems such as deterioration of the liquid over time and the texture of fried foods, and can produce fried foods with good workability and good texture over time. It was found that it can be obtained.
したがって、本発明は、日本産小麦品種由来の小麦粉を４５質量％以上含み、さらにプロテアーゼおよびアミラーゼを含む、揚げ物用バッターミックスを提供する。 Therefore, the present invention provides a batter mix for deep-fried food that contains 45% by mass or more of wheat flour derived from Japanese wheat varieties, and further contains protease and amylase.
本発明の揚げ物用バッターミックスは、日本産小麦品種由来の小麦粉を使用しているため、食の安全性に対する安心感が高い。また本発明の揚げ物用バッターミックスによれば、バッター液を調製してから長時間使用しても、作業性のよさを持続することができ、かつサクサクとした良好な食感の衣を有する安定した品質の揚げ物を得ることができる。 Since the batter mix for fried food of the present invention uses wheat flour derived from Japanese wheat varieties, the food safety is high. Moreover, according to the batter mix for fried food of the present invention, even if the batter liquid is prepared and used for a long time, the workability can be maintained and a stable texture with a crispy and good texture. Quality fried food can be obtained.
本発明の揚げ物用バッターミックスに配合される小麦粉は、日本産小麦品種由来の小麦粉である。本発明で用いる「日本産小麦品種由来の小麦粉」としては、現存する日本産小麦品種、およびそれらから派生した小麦品種（現存する日本産小麦品種の品種改良で生まれた小麦品種）からなる群より選択される１種または２種以上の小麦品種の産生した小麦種子から得られた小麦粉が挙げられる。現存する日本産小麦品種としては、現在までに日本で品種登録された小麦品種、例えば、あおばの恋、あきたっこ、アブクマワセ、あやひかり、イワイノダイチ、キタカミコムギ、きたさちほ、キタノカオリ、きたほなみ、きたもえ、キタ力ミコムギ、きぬあかり、きぬあずま、きぬいろは、きぬの波、キヌヒメ、コユキコムギ、さとのそら、さぬきの夢２０００、さぬきの夢２００９、しゅんよう、シラサギコムギ、シラネコムギ、シロガネコムギ、せときらら、タイセツコムギ、タクネコムギ、ダブル８号、タマイズミ、チクゴイズミ、ちくしＷ２号、チホクコムギ、つるきち、つるぴかり、ナンブコムギ、ニシノカオリ、ニシホナミ、ネノリゴシ、ネバリゴシ、ハナマンテ、ハルイブ、はるきらり、はるひので、ハルユタカ、ハレイブキ、ハレユタカ、バンドウワセ、フウセツ、ふくあかり、ふくさやか、ふくはるか、ふくほのか、ホクシン、ホロシリコムギ、もち姫、ゆきちから、ゆきはるか、ゆめあかり、ユメアサヒ、ゆめかおり、ゆめきらり、ユメシホウ、ユメセイキ、ゆめちから、銀河のちから、香育２１号、春のかがやき、春よ恋、長崎Ｗ２号、東海１０３号、東海１０４号、東山４２号、農林６１号、福井県大３号、利根３号、ダブレ８号、およびミナミノカオリが挙げられる。このうち、うどん用の中力小麦粉に適した品種、例えば、きたほなみ、シロガネコムギ、チクゴイズミが好ましい。好ましくは、本発明で用いる「日本産小麦品種由来の小麦粉」としては、上記に挙げた日本産小麦品種およびそれらから派生した小麦品種からなる群より選択される１種または２種以上の小麦品種の産生した小麦種子から得られた小麦粉が挙げられる。より好ましくは、本発明で用いる「日本産小麦品種由来の小麦粉」としては、上記に挙げた日本産小麦品種およびそれらから派生した小麦品種からなる群より選択される１種または２種以上の小麦品種の産生した小麦種子であって、かつ日本で収穫された小麦種子から得られた小麦粉が挙げられる。 The flour blended in the fried food batter mix of the present invention is a wheat flour derived from a Japanese wheat variety. As used in the present invention, “wheat flour derived from Japanese wheat varieties” includes existing Japanese wheat varieties and wheat varieties derived from them (wheat varieties born by breeding of existing Japanese wheat varieties). Examples thereof include wheat flour obtained from wheat seeds produced by one or more selected wheat varieties. Existing Japanese wheat varieties include wheat varieties registered in Japan to date, such as Aoba no Koi, Akitako, Abkumawase, Ayahikari, Iwai no Daiichi, Kitami Komigi, Kitachi Kaori, Kitano Kaori, Kitahonami, Kitamoe , Kita force wheat, Kinu Akari, Kinu Azuma, Kinuiro, Kinu no Wave, Kinuhime, Koyukikomugi, Sato no Sora, Sanuki no Yume 2000, Sanuki no Yume 2009, Shinyo, Egret Wheat, Shirane Wheat, Shirogane Wheat, Sekitora, Taisets Wheat, Takunekomugi, Double No.8, Tamaizumi, Chikugoizumi, Chikushi W2, Chihokukomugi, Tsurukichi, Tsurupikari, Nambu Wheat, Nishino Kaori, Nishihonami, Nenorigoshi, Nebarigoshi, Hanamante, Haruibu, Haruki Hari , Hare Yutaka, Bandowase, Fuusetsu, Fukari, Fusayaka, Fuku Haruka, Fukuhonoka, Hokushin, Horoshiri Wheat, Mochihime, Yukichi, Yuuki Haruka, Yume Akari, Yumeasahi, Yumekaori, Yumeshiki, Yumeseiki, Yume Seiki, Yume Seiki From the Milky Way, Kagaku No. 21, Spring Shine, Spring Yo Koi, Nagasaki W2, Tokai No. 103, Tokai No. 104, Higashiyama No. 42, Norin 61, Fukui Prefectural University No. 3, Tone No. 3, Dovre No. 8, And Minaminokaori. Among these, varieties suitable for medium wheat flour for udon such as Kitahonami, Shirogane wheat, and Chikugoizumi are preferable. Preferably, the “wheat flour derived from Japanese wheat varieties” used in the present invention is one or more wheat varieties selected from the group consisting of the above-mentioned Japanese wheat varieties and wheat varieties derived therefrom. The wheat flour obtained from the wheat seed produced by More preferably, the “wheat flour derived from Japanese wheat varieties” used in the present invention is one or more kinds of wheat selected from the group consisting of the Japanese wheat varieties listed above and wheat varieties derived therefrom. Wheat flour produced from wheat seeds produced in Japan and harvested from Japan.
本発明のバッターミックスにおける当該日本産小麦品種由来の小麦粉の配合量は、該ミックスの全量中、４５質量％以上であればよく、例えば、４５〜９９質量％、好ましくは５０〜９０質量％、より好ましくは５０〜８５質量％、さらに好ましくは６０〜８５質量％である。本発明のバッターミックス中における日本産小麦品種由来の小麦粉の含有量が少ないと、バッター液の作業性および得られた揚げ物の食感が低下する。 The blending amount of the flour derived from the Japanese wheat varieties in the batter mix of the present invention may be 45% by mass or more in the total amount of the mix, for example, 45 to 99% by mass, preferably 50 to 90% by mass, More preferably, it is 50-85 mass%, More preferably, it is 60-85 mass%. When the content of wheat flour derived from Japanese wheat varieties in the batter mix of the present invention is small, the workability of the batter liquid and the texture of the fried food obtained are lowered.
本明細書において、バッター液の作業性とは、具材に対してバッター液の薄く均一なコーティングを施す作業のしやすさをいう。バッター液の粘性が低すぎる場合、バッター液が具材から流れ落ちて具材に付着しにくく、一方、バッター液の粘性が高すぎる場合、バッター液のコーティングが厚くなり過ぎるか不均一になり、いずれも作業性が低くなる。適度な作業性を維持するためのバッター液の好ましい粘性は、５００〜３０００ｍＰａ・ｓである。 In this specification, the workability of the batter liquid refers to the ease of the work of applying a thin and uniform coating of the batter liquid to the ingredients. If the viscosity of the batter is too low, the batter will flow down from the ingredients and will not adhere to the ingredients, while if the viscosity of the batter is too high, the coating of the batter will become too thick or uneven. However, workability is lowered. The preferable viscosity of the batter liquid for maintaining moderate workability is 500 to 3000 mPa · s.
本発明のバッターミックスは、さらにプロテアーゼおよびアミラーゼを含有する。プロテアーゼは、ペプチド結合を切断するタンパク分解酵素の総称である。本発明で用いるプロテアーゼとしては、食品に用い得るプロテアーゼであればいずれのものでもよく、例えばパパイン、ブロメライン、パンクレアチン、アクチニジン、ペプシンなどが挙げられる。このような食品用プロテアーゼの市販品としては、例えば、天野エンザイム社のプロテアックス、ニューラーゼＦ３Ｇ、パパインＷ−４０、ブロメラインＦ、パンクレアチンＦ、プロテアーゼＡ「アマノ」ＳＤ、プロテアーゼＭ「アマノ」ＳＤ、プロテアーゼＰ「アマノ」３ＳＤ、ペプチダーゼＲ、サモアーゼＰＣ１０Ｆ、プロチンＳＤ−ＡＹ１０、プロチンＳＤ−ＮＹ１０などが挙げられるが、これらに限定されない。 The batter mix of the present invention further contains protease and amylase. Protease is a general term for proteolytic enzymes that cleave peptide bonds. The protease used in the present invention may be any protease that can be used in foods, and examples thereof include papain, bromelain, pancreatin, actinidine, and pepsin. Examples of such commercially available proteases for food include Proteax, Amrase Enzyme, Neurase F3G, Papain W-40, Bromelain F, Pancreatin F, Protease A “Amano” SD, Protease M “Amano” SD , Protease P “Amano” 3SD, peptidase R, Samoaase PC10F, protin SD-AY10, protin SD-NY10, and the like, but are not limited thereto.
本発明のバッターミックスにおけるプロテアーゼの含有量は、該ミックス１００ｇ中、好ましくは２５０Ｕ以上、より好ましくは５００Ｕ以上、さらに好ましくは１，０００Ｕ以上である。例えば、５０，０００Ｕ／ｇのプロテアーゼ製剤を配合する場合、ミックス中に０．００５％配合すれば、ミックス１００ｇ中２５０Ｕとなる。また好ましくは、本発明のバッターミックスにおけるプロテアーゼの含有量は、該ミックス１００ｇ中、好ましくは２５０，０００Ｕ未満、より好ましくは１０，０００Ｕ未満、さらに好ましくは４，０００Ｕ以下である。本発明のバッターミックス中におけるプロテアーゼの含有量が多いまたは少ないと、バッター液が経時劣化しやすくなる。 The content of the protease in the batter mix of the present invention is preferably 250 U or more, more preferably 500 U or more, and further preferably 1,000 U or more in 100 g of the mix. For example, when a protease preparation of 50,000 U / g is blended, if 0.005% is blended in the mix, it becomes 250 U in 100 g of the mix. Also preferably, the content of protease in the batter mix of the present invention is preferably less than 250,000 U, more preferably less than 10,000 U, and even more preferably 4,000 U or less in 100 g of the mix. If the content of protease in the batter mix of the present invention is large or small, the batter liquid tends to deteriorate over time.
本発明のバッターミックスに含まれるアミラーゼは、αアミラーゼとも称され、糖のα−１，４結合を切断する糖分解酵素である。本発明で用いるアミラーゼは、食品に用い得るものであればよく、例えば市販品としては、天野エンザイム社のビオザイムＡ、ビオザイムＬＣ、クライスターゼＥ５ＣＣ、クライスターゼＳＤ８などが挙げられる。 The amylase contained in the batter mix of the present invention is also called α-amylase, and is a glycolytic enzyme that cleaves α-1,4 bonds of sugars. The amylase used in the present invention is not particularly limited as long as it can be used in foods. Examples of commercially available products include Amozyme Biozyme A, Biozyme LC, Christase E5CC, and Christase SD8.
本発明のバッターミックスにおけるアミラーゼの含有量は、該ミックス１００ｇ中、好ましくは３５Ｕ〜１００Ｕ、より好ましくは４０Ｕ〜８５Ｕ、さらに好ましくは４０Ｕ〜７５Ｕである。例えば、７０００Ｕ／ｇのアミラーゼ製剤を配合する場合、ミックス中に０．００５％配合すれば、ミックス１００ｇ中３５Ｕとなる。本発明のバッターミックス中におけるアミラーゼの含有量が多いまたは少ないと、得られた揚げ物の食感が低下することがある。 The content of amylase in the batter mix of the present invention is preferably 35 U to 100 U, more preferably 40 U to 85 U, and further preferably 40 U to 75 U in 100 g of the mix. For example, when a 7000 U / g amylase preparation is blended, if 0.005% is blended in the mix, it becomes 35 U in 100 g of the mix. When there is much or little content of amylase in the batter mix of this invention, the food texture of the obtained fried food may fall.
本明細書において、酵素の１Ｕとは、当該酵素の至適条件下、温度３７℃で、１分間に１μｍｏｌの基質を加水分解することができる酵素量をいう。 In the present specification, 1 U of an enzyme refers to the amount of enzyme capable of hydrolyzing 1 μmol of substrate per minute at a temperature of 37 ° C. under the optimum conditions of the enzyme.
本発明のバッターミックスに澱粉類を配合すると、上記日本産小麦品種由来の小麦粉の配合量を減らしても、バッター液の具材への付着性を補うことができる。該澱粉類としては、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、米澱粉等の未加工澱粉、およびこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉が挙げられ、これらのいずれか１種を単独でまたはいずれか２種以上を組み合わせて用いることができる。本発明のバッターミックスにおける澱粉類の含有量は、該ミックス中、好ましくは４０質量％以下、より好ましくは３０質量％以下であり、一方、５質量％以上、さらに１０質量％以上が好ましい。ミックス中における澱粉類の量が多すぎると、バッター液の作業性および得られた揚げ物の食感が低下する。 When starches are blended in the batter mix of the present invention, even if the blending amount of the wheat derived from the above Japanese wheat varieties is reduced, the adhesion of the batter liquid to the ingredients can be compensated. Examples of the starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and other raw starches, and these raw starches are processed into fats, oils, etherified, esterified, crosslinked, oxidized, etc. The modified starch which gave one or more of these processes is mentioned, Any one of these can be used individually or in combination of any 2 or more types. The content of starch in the batter mix of the present invention is preferably 40% by mass or less, more preferably 30% by mass or less in the mix, while 5% by mass or more, and further 10% by mass or more is preferable. If the amount of starch in the mix is too large, the workability of the batter liquid and the texture of the resulting fried food will be reduced.
本発明のバッターミックスは、日本産小麦品種由来の小麦粉以外の他の穀粉を含んでいてもよい。当該他の穀粉としては、外国産小麦に由来する小麦粉および小麦粉以外の穀粉が挙げられる。本明細書において、「外国産小麦に由来する小麦粉」とは、上述した「日本産小麦品種由来の小麦粉」ではないもの、例えば日本産小麦品種またはそれらから派生した小麦品種以外の小麦品種（好ましくは、ダーク・ノーザン・スプリング、ハードレッド・ウィンター、ウェスタン・ホワイト、ウェスタン・レッド・スプリング、及びオーストラリア・スタンダード・ホワイトから選択される１種以上）の小麦種子から得られた小麦粉をいう。本発明のバッターミックスにおける当該他の穀粉の含有量は、好ましくは１５質量％以下、より好ましくは１０質量％以下である。特に、本発明のバッターミックスにおける外国産小麦由来の小麦粉の含有量は、好ましくは１２質量％以下、より好ましくは７質量％以下である。さらに好ましくは、本発明のバッターミックスは、外国産小麦に由来する小麦粉を含まない。本発明のバッターミックスにおける外国産小麦由来の小麦粉の使用量が多くなると、後述する実施例で示されるように、調製後のバッター液が経時的に劣化し、その作業性や、得られた揚げ物の食感が低下する。 The batter mix of the present invention may contain flour other than flour derived from Japanese wheat varieties. Examples of the other flour include flour derived from foreign wheat and flour other than wheat flour. In the present specification, the “flour derived from foreign wheat” is not the above-mentioned “flour derived from Japanese wheat varieties”, for example, wheat varieties other than Japanese varieties or wheat varieties derived therefrom (preferably Refers to wheat flour obtained from one or more wheat seeds selected from Dark Northern Spring, Hard Red Winter, Western White, Western Red Spring, and Australian Standard White. Content of the said other flour in the batter mix of this invention becomes like this. Preferably it is 15 mass% or less, More preferably, it is 10 mass% or less. In particular, the content of flour derived from foreign wheat in the batter mix of the present invention is preferably 12% by mass or less, more preferably 7% by mass or less. More preferably, the batter mix of the present invention does not contain flour derived from foreign wheat. When the amount of flour derived from foreign wheat in the batter mix of the present invention increases, the batter liquid after preparation deteriorates over time as shown in the examples described later, its workability and the fried food obtained The texture of is reduced.
本発明のバッターミックスは、上記日本産小麦品種由来の小麦粉、プロテアーゼ、アミラーゼ、澱粉類および他の穀粉に加えて、必要に応じて、揚げ物用バッターミックスの製造に通常用いられ得る他の原料を含んでいてもよい。そのような他の原料としては、例えば、糖類、卵粉、食塩、油脂、粉末乳化剤、増粘剤、膨張剤等を配合することができる。これら他の原料の配合量は、本発明のミックス中、１０質量％以下程度である。好ましくは、本発明のバッターミックスは、少なくとも一部が液晶状態またはα化結晶状態を形成する乳化剤を含有しない。なお、該乳化剤の液晶状態とは、水溶液中にニート状もしくはゲル状に分散し、ヘキサゴナル構造、キュービック構造、ラメラ構造又は逆ヘキサゴナル構造のいずれかの構造をとった状態のことであり、また、該乳化剤のα結晶ゲル状態とは、水を抱いてα結晶状態でゲル状になった状態である。より好ましくは、本発明のバッターミックスは、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、ポリグリセリン脂肪酸エステル、蔗糖脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアリル有機酸エステル及びそれらの塩を含有しない。 The batter mix of the present invention contains, in addition to the wheat flour derived from the above-mentioned Japanese wheat varieties, proteases, amylases, starches and other flours, if necessary, other raw materials that can be normally used for the production of fried food batter mixes. May be included. As such other raw materials, for example, sugars, egg powder, salt, fats and oils, powder emulsifiers, thickeners, swelling agents and the like can be blended. The blending amount of these other raw materials is about 10% by mass or less in the mix of the present invention. Preferably, the batter mix of the present invention does not contain an emulsifier that at least partially forms a liquid crystal state or a pregelatinized crystal state. The liquid crystal state of the emulsifier is a state in which it is neat or gel-dispersed in an aqueous solution and has a hexagonal structure, a cubic structure, a lamellar structure, or a reverse hexagonal structure, The α crystal gel state of the emulsifier is a state in which a gel is formed in the α crystal state by holding water. More preferably, the batter mix of the present invention does not contain glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, stearyl organic acid ester and salts thereof.
本発明の揚げ物用バッターミックスは、好ましくは揚げ物用のバッター液の調製に使用される。該バッター液は、本発明のバッターミックスに水分を添加し、混合することで調製することができる。添加する水分の量は、本発明のバッターミックス１００質量部に対して、好ましくは１００〜２００質量部、より好ましくは１２０〜１９０質量部であるが、好みに応じて適宜調整することができる。調製されたバッター液を、具材表面の少なくとも一部に付着させ、必要に応じてさらにブレッダーなどを付着させた後、油ちょうすることで、揚げ物を製造することができる。本発明の揚げ物用バッターミックスは、好ましくは天ぷら、フライ、から揚げ等のためのバッターミックスとして使用されるが、より好ましくは天ぷら用のバッターミックスである。 The fried food batter mix of the present invention is preferably used for preparing a batter liquid for fried food. The batter liquid can be prepared by adding water to the batter mix of the present invention and mixing them. The amount of water to be added is preferably 100 to 200 parts by mass, more preferably 120 to 190 parts by mass with respect to 100 parts by mass of the batter mix of the present invention, but it can be appropriately adjusted according to preference. The prepared batter liquid is allowed to adhere to at least a part of the surface of the ingredients, and after further attaching a bleeder or the like as necessary, fried food can be produced. The fried food batter mix of the present invention is preferably used as a batter mix for tempura, fry, fried chicken, etc., more preferably a batter mix for tempura.
揚げ物の具材としては、特に限定されず、例えば、鶏、豚、牛、羊、ヤギなどの畜肉類、イカ、エビ、アジなどの魚介類、野菜類などの種々のものを使用することができる。具材には、本発明の揚げ物用バッターミックスを用いて調製したバッター液を付着させる前に、必要に応じて下味を付けてもよい。また具材には、該バッター液を付着させる前に、必要に応じて打ち粉をまぶしてもよい。 The ingredients of the fried food are not particularly limited, and for example, various meats such as chicken, pig, cow, sheep, goat, etc., seafood such as squid, shrimp, horse mackerel, vegetables, etc. may be used. it can. The ingredients may be seasoned as needed before the batter liquid prepared using the fried food batter mix of the present invention is attached. In addition, before the batter liquid is adhered to the ingredients, dusting may be applied as necessary.
従来の揚げ物用バッター液は、調製後５分程度から液の粘性が高まり始め、２０分ほどで粘調になり過ぎてしまい、使用に適さなくなる場合が多かった。これに対し、本発明の揚げ物用バッターミックスを用いて得られたバッター液は、調製後２０分を超えても、具材に適度に付着する良好な作業性を維持しており、さらに少なくとも調製後４５分程度まで衣づけ作業に使用することができる。本発明の揚げ物用バッターミックスは、時間をかけて大量の揚げ物を製造する場合、例えば食品工場、食堂、惣菜店などでの使用に好適である。 Conventional batter liquids for deep-fried foods started to increase in viscosity from about 5 minutes after preparation, and became too viscous in about 20 minutes, so that they were not suitable for use in many cases. On the other hand, the batter liquid obtained by using the batter mix for fried food of the present invention maintains good workability to moderately adhere to the ingredients even if it exceeds 20 minutes after preparation, and at least prepared. It can be used for dressing work for about 45 minutes later. The batter mix for deep-fried food of the present invention is suitable for use in, for example, a food factory, a restaurant, a side dish shop, etc. when producing a large amount of deep-fried food over time.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
（材料）
・日本産小麦粉（日本産小麦品種「きたほなみ」由来の小麦粉、中力小麦粉）
・外国産小麦粉（外国産小麦品種「ウェスタン・ホワイト」由来の薄力小麦粉）
・プロテアーゼ（天野エンザイム；プロテアーゼＡ「アマノ」ＳＤ：約５０，０００Ｕ／ｇ）
・アミラーゼ（天野エンザイム；ビオザイムＡ：約７，０００Ｕ／ｇ）
・コーンスターチ(material)
・ Japanese flour (wheat flour from Japan, “Kitahonami”, medium flour)
・ Foreign wheat flour (light wheat flour derived from foreign wheat variety “Western White”)
・ Protease (Amano Enzyme; Protease A “Amano” SD: about 50,000 U / g)
Amylase (Amano Enzyme; Biozyme A: about 7,000 U / g)
・ Corn starch
（揚げ物用バッターミックスの調製：製造例１〜２４および比較例１〜３）
表１〜表４に示す配合で材料を混合して、各製造例及び比較例の揚げ物用バッターミックスを製造した。比較例１は日本産小麦粉の量が４０質量％と少なかった。比較例２〜３は日本産小麦粉を使用しなかった。(Preparation of fried food batter mix: Production Examples 1 to 24 and Comparative Examples 1 to 3)
The materials shown in Tables 1 to 4 were mixed to prepare fried food batter mixes for each of the production examples and comparative examples. In Comparative Example 1, the amount of Japanese flour was as low as 40% by mass. Comparative Examples 2-3 did not use Japanese flour.
（バッター液の調製およびえび天ぷらの製造）
揚げ物用バッターミックス１００ｇを水１７０ｃｃで溶いてバッター液を調製した。尾付きえび（２０ｇ／頭）の殻をむき、該バッター液に入れてよく絡めた。該バッター液が付着したえびを１７０℃に熱したサラダ油で２分間油ちょうし、えび天ぷらを製造した。(Preparation of batter solution and production of shrimp tempura)
A batter solution was prepared by dissolving 100 g of batter mix for fried food with 170 cc of water. Shrimp with a tail (20 g / head) was peeled and placed in the batter solution and entangled well. Shrimp to which the batter was adhered was oiled with salad oil heated to 170 ° C. for 2 minutes to produce shrimp tempura.
（評価）
バッター液調製直後を０分として、０分後、１０分後、２０分後、３０分後、４５分後の計５回、前述の手順でえび天ぷらを製造し、その際のバッター液の作業性を評価した。
また、調製３０分後のバッター液で製造したえび天ぷらを、油切し、室温（約２５℃）に５分間放置した後、その食感を評価した。評価は１０名のパネラーにより下記評価基準にて行い、その平均値を求めた。(Evaluation)
Shrimp tempura is manufactured according to the above procedure 5 times in total, after 0 minutes, 0 minutes, 10 minutes, 20 minutes, 30 minutes, and 45 minutes after the batter solution is prepared. Sex was evaluated.
Moreover, the shrimp tempura produced with the batter solution 30 minutes after preparation was drained and allowed to stand at room temperature (about 25 ° C.) for 5 minutes, and then the texture was evaluated. The evaluation was carried out by the following panel using 10 panelists, and the average value was obtained.
（バッター液作業性の評価基準）
５ バッター液の具材への付着性がよく、かつ具材に対してバッター液が付着しすぎることがなく、薄く均一に付着させることができ、極めて良好
４ バッター液の具材への付着性がよく、かつ具材に対してバッター液がやや厚めであるが均一に付着し、良好
３ バッター液の具材への付着性はよいが、具材に対してバッター液が厚めまたはやや不均一に付着し、やや不良
２ バッター液の粘性が高くて具材に付着させにくく、かつ具材に対してバッター液が厚めまたはやや不均一に付着し、不良
１ バッター液の粘性が高くて具材に付着させにくく、かつ具材に対してバッター液が厚すぎかまたは非常に不均一に付着し、極めて不良(Evaluation criteria for batter liquid workability)
5 Good adhesion of batter liquid to ingredients, and batter liquid does not adhere too much to the ingredients and can be adhered thinly and evenly, extremely good 4 Adhesion of batter liquid to ingredients The batter liquid is slightly thicker and evenly attached to the ingredients, but it adheres well. 3 Adherence to the ingredients is good, but the batter liquid is thicker or slightly uneven with respect to the ingredients. Slightly poor 2 The batter liquid is highly viscous and difficult to adhere to the ingredients, and the batter liquid is thicker or slightly unevenly adhered to the ingredients. Defective 1 The batter liquid is highly viscous and ingredients And the batter liquid is too thick or very unevenly attached to the ingredients, making it extremely poor
（えび天ぷら食感の評価基準）
５ 衣がサクサクとして歯もろさに富み、極めて良好
４ 衣がサクサクとしており、良好
３ 衣がややサクサク感に欠ける
２ 衣がやや硬いかややベタついており、サクサク感に乏しい
１ 衣が硬すぎるかベタつきが強く、サクサク感がなく、不良(Evaluation criteria for shrimp tempura texture)
5 The clothes are crisp and rich in teeth and extremely good 4 The clothes are crispy and good 3 The clothes are slightly crispy 2 The clothes are a little hard and sticky Strong, no crispness, bad
結果を表１〜表４に示す。所定量の日本産小麦粉とプロテアーゼおよびアミラーゼを配合したミックスから得られたバッター液は、時間が経っても作業性がよく、かつ食感の良い揚げ物の製造を可能にした。ただし外国産小麦粉の配合量が増えると、バッター液の作業性および得られた揚げ物の食感が低下した。 The results are shown in Tables 1 to 4. A batter solution obtained from a mix containing a predetermined amount of Japanese wheat flour and protease and amylase is easy to work with and has a good texture over time. However, as the blending amount of foreign wheat flour increased, the workability of batter liquid and the texture of the resulting fried food decreased.
Claims (6)
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| JP2016201833 | 2016-10-13 | ||
| JP2016201833 | 2016-10-13 | ||
| PCT/JP2017/037098 WO2018070506A1 (en) | 2016-10-13 | 2017-10-13 | Batter mix for frying |
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| JP7258551B2 JP7258551B2 (en) | 2023-04-17 |
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| JP (1) | JP7258551B2 (en) |
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| US20020192332A1 (en) * | 1995-04-13 | 2002-12-19 | Novus Foods Limited | Microwave batter comprising amylase |
Family Cites Families (9)
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| JPS4880747A (en) * | 1972-02-01 | 1973-10-29 | ||
| JPS5195146A (en) * | 1975-02-19 | 1976-08-20 | Tenpurakoromozaino hinshitsukairyoho | |
| JP3243489B2 (en) * | 1993-02-17 | 2002-01-07 | 日清フーズ株式会社 | Kara fried flour |
| JPH07313085A (en) * | 1993-12-28 | 1995-12-05 | Showa Sangyo Co Ltd | Enzyme-containing cooking material for meat and cooking method |
| JP3961789B2 (en) * | 2001-06-22 | 2007-08-22 | 独立行政法人農業・食品産業技術総合研究機構 | Heat-denatured flour and food materials and foods using the flour |
| EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
| EP1415539A1 (en) * | 2002-10-30 | 2004-05-06 | Nestec S.A. | Flour based food product comprising thermostable alpha-amylase |
| JP5252911B2 (en) | 2007-12-27 | 2013-07-31 | 信越化学工業株式会社 | Method for producing water-soluble cellulose ether |
| WO2010150680A1 (en) | 2009-06-24 | 2010-12-29 | 株式会社日立製作所 | Sample analyzing chip and measurement system using same |
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| JPH05252911A (en) * | 1991-09-14 | 1993-10-05 | Showa Sangyo Co Ltd | Cooking material for meat and cooking method for meat using the same |
| JPH05328914A (en) * | 1992-06-01 | 1993-12-14 | Kanegafuchi Chem Ind Co Ltd | Fried food having low oil-absorption and composition therefor |
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| CN109843084B (en) | 2022-06-03 |
| CN109843084A (en) | 2019-06-04 |
| JP7258551B2 (en) | 2023-04-17 |
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