WO2014128872A1 - Batter composition - Google Patents

Abstract

The purpose of the invention is to provide a batter composition capable of improving the mouthfeel of cooked food in a simple and stable manner. The present invention provides a batter composition containing at least: (A) wheat flour and/or starch (including processed starch), as a requirement; and (B) at least one ingredient selected from a thickener, a sugar, a leavening agent, and a grain flour other than wheat flour and starch (including processed starch). Using this batter composition makes it possible to improve the mouthfeel of cooked food in a simple and stable manner.

Description

Clothing composition

The present invention relates to a clothing composition. More specifically, the present invention relates to a garment composition used as a raw material for garments of cooked foods whose main ingredients are edible parts coated with garments.

Conventionally, a premixed mix has been used for the purpose of simplifying cooking of food. A premix is a prepared powder that can be used to easily cook cakes, breads, side dishes, and the like, and is obtained by appropriately blending various ingredients in flours (including starch) as required. Depending on the storage state of the final product, a pH adjuster, a preservative, an antioxidant and the like may be appropriately blended for the purpose of improving shelf life.

The following four points are listed as benefits when using a premix. (1) High quality products can be made. (2) Uniformity of quality is maintained. (3) Reduction of complicated work; saving of raw material cost, labor cost, management cost, etc .: Time, place and labor can be saved. (4) Good workability and high quality products can be made with a simple manufacturing method.

Now, premixes can be classified in various ways. For example, bakery, cakes, cookies and other confectionery, okonomiyaki and other doughs are mainly used for cooking that combines various ingredients as needed, and edible parts are mainly coated with clothes. It can be classified into those used for cooking (hereinafter referred to as “clothing premix”).

An example of how to use the clothing premix will be explained. For example, there is a method in which water is added to clothing premix with water, milk, liquid egg, etc., and the resulting slurry batter is attached to ingredients and cooked. In this method, for example, before the batter is attached to the ingredient, dusting powder or the like can be attached to the ingredient. Moreover, after making a batter adhere to ingredients, after making bread crumbs etc. adhere, it can also heat-cook.

Other examples include, for example, a method in which the clothing premix itself is directly attached to ingredients and then cooked.

When the premix for clothing is attached to the ingredients in the batter or as it is and heated, the following phenomenon occurs in the clothing portion.
In the garment, changes in its components (starch gelatinization, protein denaturation, etc.) occur due to heating, and the water evaporates. When oil is present, the oil enters the portion where the water has evaporated.
The surface layer part of the garment part is subjected to heat denaturation, and carbonyl compounds and the like cause an aminocarbonyl reaction called Maillard reaction to turn brown and give a texture with hardness.
In the clothing part other than the surface layer part, the temperature gradually rises and loses moisture and volatiles as water vapor. Then, a lot of voids are generated by the diffusion of water vapor, and when oil is present, a large amount of oil is retained in the voids.

As described above, a phenomenon similar to drying occurs in that the moisture is removed at a high speed in the surface layer of the garment. On the other hand, in the inner layer part, a phenomenon similar to the operation of boiling and steaming occurs in that it is heated in a liquid. Thus, the garment is made through a heating process involving a plurality of elements (see Non-Patent Document 1).

In addition to ingredients, cooked food covered with clothing is very important in terms of the quality of the cooked food. In particular, since the surface is a garment, it is the texture of the garment that is first felt when eating. Therefore, texture is very important among the characteristics of clothing.

For example, in order to improve the texture of tempura clothing, a method of preparing a tempura batter using cold water or ice is performed at home and restaurants. However, it is necessary to prepare cold water or ice in addition to the powders, which makes cooking very complicated. Moreover, it is very difficult to stably provide a texture that exceeds a certain level depending on the skill of the cook and the cooking environment.

Therefore, the main object of the present invention is to provide a clothing composition that can easily and stably improve the texture of food after cooking.

In the present invention, first, (A) wheat flour and / or starch (including modified starch) is essential,
(B) at least one selected from thickeners, sugars, swelling agents, flours other than wheat flour and starch (including processed starch),
A garment composition containing
In the present invention, the viscosity when the dough temperature of a batter prepared by adding 50 to 1000 mass% of water and stirring to 100 mass% of the composition for clothing according to the present invention is 15 ° C. is 100 to 10000 mPa · s. can do.
The viscosity was measured using a BM viscometer (manufactured by Toki Sangyo Co., Ltd.).
In the garment composition according to the present invention, a thickener can be essential.
The clothing composition according to the present invention may further contain (C) an emulsifier. In this case, the content of the emulsifier in the clothing composition can be set to 0.03 to 12% by mass.
The clothing composition according to the present invention may further contain (D) an oil or fat.
The clothing composition according to the present invention may further contain (E) a processed egg.
The clothing composition according to the present invention may further contain (F) a vegetable protein.
The clothing composition according to the present invention may further contain (G) a sugar alcohol.

If the clothing composition according to the present invention is used, the texture of the food after cooking can be improved easily and stably.

Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

1. Composition of Clothing Composition The clothing composition according to the present invention comprises (A) wheat flour and / or starch (including processed starch), and (B) thickener, sugar, synthetic swelling agent, wheat flour / starch. It contains at least one selected from flours other than (including modified starch). Moreover, (C) emulsifier, (D) fats and oils, (E) processed egg, (F) vegetable protein, (G) sugar alcohol can further be contained as needed. Hereinafter, each material will be described in detail. In addition, since the same material may belong to a some classification | category, the same material name is described in each classification | category in that case.

(A) Wheat Flour and / or Starch The clothing composition according to the present invention contains wheat flour and / or starch (including processed starch) as an essential component.

(A-1) Wheat Flour The kind of flour that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired. Can be selected and used. For example, various flours having different protein contents, wheat flour derived from durum wheat, wheat flour heat-treated before grinding, wheat flour heat-treated wheat flour can be freely selected from one or more types and used. .

(A-2) Starch The type of starch that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known starches can be freely used. Can be selected and used. For example, corn starch (for example, normal corn, waxy corn, high amylose corn, etc.), wheat starch, rice starch (for example, glutinous rice starch, glutinous rice starch, etc.) and the like (ground) starch; potato starch, tapioca starch (for example, Potato, cassava starch, manioca starch, etc.), sago starch, sweet potato starch and other potato starch (underground) starch; One or more kinds of other starches can be freely selected and used.

In addition, in the clothing composition according to the present invention, it is also possible to use modified starch (modified starch) obtained by subjecting the starch to various physical, chemical and enzymatic processes, either alone or in combination. By using the modified starch in the garment composition according to the present invention, the expression of batter viscosity and the stability over time can be improved in addition to the improvement in the texture of the garment.

As the starch subjected to physical processing, for example, pregelatinized starch, wet heat-treated starch, radiation-treated starch, high-frequency-treated starch and the like can be used.
Examples of the starch subjected to chemical processing include etherified starch (hydroxypropyl starch, carboxymethyl starch, cationic starch, etc.), esterified starch (acetic acid starch, octenyl succinic acid starch, phosphorylated starch, acetylated starch, etc.), Derivatives such as cross-linked starch (phosphate cross-linked starch, glycerol cross-linked starch, formalin cross-linked starch, etc.), grafted starch; roasted starch (dextrin, British gum, etc.), decomposed products such as oxidized starch, acid-treated starch, etc. Can do.
As the starch subjected to enzymatic processing, for example, maltodextrin, cyclic starch, amylose and the like can be used.

The specific content of wheat flour and / or starch contained in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients to be used of the intended cooked food. It can be set freely according to the type of the.

(B) Thickeners other than thickeners, sugars, swelling agents, wheat flour / starch (including processed starch) In addition to the flour and / or starch, at least one selected from flour other than (including) flour is contained. Among these, in the present invention, it is particularly preferable to make the thickener essential. By using a thickener in the garment composition according to the present invention, expression of batter viscosity and stability over time can be improved.

(B-1) Thickener In the present invention, the term “thickener” refers to those used for the purpose of imparting viscosity to food or for adjusting the viscosity. By using a thickener in the garment composition according to the present invention, expression of batter viscosity and stability over time can be improved.

The type of thickener that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known thickeners can be freely selected. Can be used. For example, polysaccharides present in sap such as gum arabic and tragacanth; polysaccharides present in seeds such as beans such as locust bean gum, guar gum, tara gum, tamarind seed gum; polysaccharides present in seaweeds such as alginic acid and carrageenan ; Polysaccharides present in fruits such as pectin or pectic acid, leaves, rhizomes, etc .; fermentation products of microorganisms such as curdlan, xanthan gum, gellan gum, pullulan; crystalline cellulose, chitosan, gelatin and their derivatives, etc. Species or two or more species can be freely selected and used. Among these, in the present invention, it is particularly preferable to select locust bean gum, guar gum, xanthan gum, carrageenan, tara gum, and tamarind seed gum. By selecting these thickeners, the expression of the batter's viscosity and the stability over time can be further improved.

In the present invention, it is particularly preferable that the viscosity of a batter prepared by adding 50 to 1000% by mass of water to the clothing composition according to the present invention and stirring is 100 to 10,000 mPa · s when the dough temperature is 15 ° C. . In order to adjust the viscosity of the batter dough to this viscosity range, the clothing composition according to the present invention can be made to contain a thickener.

(B-2) Saccharides By using a saccharide in the clothing composition according to the present invention, the texture of the food after cooking can be improved.

Saccharides are classified into monosaccharides, oligosaccharides in which 2 to 10 monosaccharides are polymerized, and polysaccharides having a degree of polymerization higher than that, depending on the molecular size (degree of polymerization). The kind of saccharides that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known saccharides can be freely selected and used. Can do.

As monosaccharides, for example, glucose, fructose, arabinose and mannose can be used.
Examples of the oligosaccharide include disaccharides such as sucrose (sugar), maltose (maltose), isomaltose, and trehalose; trisaccharides such as raffinose and panose.
Examples of the polysaccharide include simple polysaccharides such as glycogen, cellulose, and inulin; complex polysaccharides such as agar, pectin, alginic acid, mannan, carrageenan, and cyclic dextrin.
In addition, starch syrup, starch syrup or the like can be used.
Also, powdered saccharides obtained by pulverizing these can be used.
Among these, in the present invention, it is particularly preferable to select powder starch syrup, trehalose, or alginic acid ester. By selecting these saccharides, the texture of the food after cooking can be further improved.

When sugar is included in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effect of the present invention is not impaired, and the type, physical properties, and ingredients of the target cooked food are used. It can be set freely according to the type. In the present invention, it is particularly preferable that the saccharide content in the clothing composition according to the present invention is 0.2 to 10% by mass. The crispness can be improved by setting the saccharide content to 0.2 mass% or more. Moreover, by setting it as 10 mass% or less, it is possible to prevent the deterioration of the lip due to the occurrence of scorching.

(B-3) Swelling agent In the present invention, the term “swelling agent” refers to a material used for the purpose of inflating clothing by generating gas. The food texture of the cooked food can be improved by using the swelling agent in the clothing composition according to the present invention.

The kind of swelling agent that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known swelling agents can be freely selected. Can be used. For example, one or more of sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, ammonium hydrogen carbonate and the like can be freely selected and used. Moreover, like so-called baking powder, these gas generating base materials include potassium hydrogen tartrate, calcium dihydrogen phosphate, tartaric acid, calcined alum, fumaric acid, sodium phosphate, glucono delta lactone, etc. It is also possible to use an acid agent or a substance added with a blocking agent such as starch as a dispersant.

When the expansion agent is contained in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients to be used of the target cooked food. It can be set freely according to the type of the. In the present invention, it is particularly preferable that the content of the swelling agent in the clothing composition according to the present invention is 0.3 to 4% by mass. By setting the content of the swelling agent to 0.3% by mass or more, the exchange of moisture and oil in the clothes is promoted during frying, and the crispness and mouthfeel are improved. Moreover, by setting it as 4 mass% or less, the deterioration of lipstick by the oil content in clothes increasing too much can be prevented.

(B-4) Flour (other than wheat flour and starch (including processed starch))
In the clothing composition according to the present invention, (A) flour and / or flour other than starch can be used. The food texture after cooking can be improved by using flour other than said (A) wheat flour and / or starch for the clothing composition which concerns on this invention.

The kind of flour that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known flours can be freely selected and used. Can do. For example, one or more kinds of rice flour, rye flour, barley flour, oat flour, buckwheat flour, millet flour, millet flour, corn flour and the like can be freely selected and used. Among these, in the present invention, it is particularly preferable to select rice flour or corn flour. By selecting these flours, the texture of the food after cooking can be further improved.

In the case where the clothing composition according to the present invention contains (A) flour other than wheat flour and / or starch, the specific content is not particularly limited as long as the effects of the present invention are not impaired, and the intended cooking. It can be set freely according to the type of food, physical properties, type of ingredients used, and the like. In the present invention, the content of other flour in the clothing composition according to the present invention is preferably 2.5 to 70% by mass. By setting the content of other flour to 2.5% by mass or more, there is an effect of imparting hardness to the texture and improving crispness. In addition, when the content is 70% by mass or less, the mouthfeel does not deteriorate.

(C) Emulsifier In the present invention, an “emulsifier” mainly has a function of a surfactant, and is used for the purpose of emulsification, dispersion, penetration, washing, foaming, mold release, etc. in food, and starch / protein. It refers to food additives and preparations used for modification purposes. By using the emulsifier in the clothing composition according to the present invention, the texture of the food after cooking can be improved.

The type of emulsifier that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known emulsifiers can be freely selected and used. Can do. For example, one or more from glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, etc. , Can be freely selected and used. Among these, in the present invention, it is particularly preferable to select one or more of glycerin fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester. By selecting these emulsifiers, the texture of the food after cooking can be further improved.

When an emulsifier is contained in the clothing composition according to the present invention, the specific content thereof is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients used of the intended cooked food. It can be set freely according to the type. In the present invention, it is particularly preferable that the content of the emulsifier in the clothing composition according to the present invention is 0.03 to 12% by mass. By setting the content of the emulsifier to 0.03% by mass or more, there is an effect of imparting hardness to the texture, improving the crispness and improving the mouthfeel. In addition, by setting the content to 12% by mass or less, it is possible to prevent the deterioration of mouthfeel due to the increase in the content.

(D) Fats and oils In the present invention, “oil and fat” is a mixture of ester compounds in which one glycerin and three fatty acids are bonded. Oils and fats differ in nutrition, physical properties, and chemical properties when the type and ratio of fatty acids are different. In general, a liquid that is liquid at normal temperature (20 ° C.) is referred to as a liquid fat, and a solid that is solid is referred to as a solid fat. By using fats and oils in the clothing composition according to the present invention, the texture of the food after cooking can be improved.

The type of fats and oils that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known fats and oils can be freely selected and used. Can do. For example, liquid vegetable oils and fats such as soybean oil, corn oil, rice oil, rapeseed oil and sunflower oil; liquid animal fats and oils such as fish oil; hardened oil obtained by hardening these liquid fats and oils; solids such as palm oil and cocoa butter Vegetable fats and oils: Fermented butter, unsalted butter, salted butter and other milk butter, pork fat, beef tallow, sheep fat and other solid animal fats and the like can be freely selected and used. It is also possible to use powdered fats and oils obtained by pulverizing these. Among these, in the present invention, it is particularly preferable to select liquid vegetable oils, shortenings, and powdered oils. By using these fats and oils, the food texture of the food after cooking can be further improved.

When fats and oils are included in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients of the target cooked food are used. It can be set freely according to the type. In the present invention, it is particularly preferable that the content of fats and oils in the clothing composition according to the present invention is 0.3 to 35% by mass. By making content of fats and oils into 0.3 mass% or more, there exists an effect which gives hardness to a food texture, improves the crispness, and improves a mouthfeel. Moreover, by setting it as 35 mass% or less, it can prevent the deterioration of a mouth-feeling by content increasing.

(E) Processed eggs Eggs have special properties such as emulsifying properties, heat coagulation properties (binding properties), and foaming properties. By using these properties, processed eggs can be used in the clothing composition according to the present invention for the purpose of imparting binding properties, imparting nutritional value, imparting color tone, and the like. Moreover, the food texture of the foodstuffs after cooking can also be improved by using a processed egg for the clothing composition which concerns on this invention.

The type of processed egg that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known processed eggs can be freely selected. Can be used. For example, dried eggs such as dried whole eggs (whole egg powder), dried egg yolks (egg yolk powder), dried egg whites (egg white powder), eggshell calcium; liquid eggs; frozen eggs such as frozen whole eggs, dried egg yolks, dried egg whites; One or more kinds of eggs can be freely selected and used. Among these, in the present invention, it is particularly preferable to select dry egg yolk (egg yolk powder). By using dried egg yolk (egg yolk powder), the texture of the food after cooking can be further improved.

When the processed egg is contained in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effect of the present invention is not impaired, and the type, physical properties, and ingredients to be used of the target cooked food. It can be set freely according to the type of the. In the present invention, it is particularly preferable that the content of the processed egg in the clothing composition according to the present invention is 0.02 to 7% by mass. By setting the content of the processed egg to 0.02% by mass or more, there is an effect of improving the crispness and mouthfeel. In addition, by setting the content to 7% by mass or less, it is possible to prevent the deterioration of mouthfeel due to the increase in the content.

(F) Plant protein In the present invention, the term “vegetable protein” refers to cereals (eg, soybeans, wheat, rice, etc.) as raw materials, and the proteins contained therein are extracted by a unique manufacturing method. Primarily refers to those that can be used as food materials. Also includes soy flour. By using vegetable protein in the clothing composition according to the present invention, the texture of the food after cooking can be improved.

The kind of vegetable protein that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known vegetable proteins can be freely selected. Can be used. For example, one kind or two or more kinds can be freely selected and used from soybean-derived protein, wheat flour-derived protein, rice-derived protein and the like. Moreover, it is also possible to use these powdery, granular, fibrous, and paste (including frozen) vegetable proteins. Among these, in the present invention, it is particularly preferable to use soybean-derived protein. By selecting soybean-derived protein, expression of batter's viscosity and texture can be further improved.

When a vegetable protein is included in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients to be used of the intended cooked food. It can be set freely according to the type of material. In the present invention, it is particularly preferable that the vegetable protein content in the clothing composition according to the present invention is 0.3 to 30% by mass. By setting the content of the vegetable protein to 0.3% by mass or more, there is an effect of imparting hardness to the texture and improving crispness. Moreover, by setting it as 30 mass% or less, it can prevent the deterioration of the mouth-feeling by content increasing.

(G) Sugar alcohol Sugar alcohol can be used for the clothing composition according to the present invention. Sugar alcohols are naturally occurring sweeteners classified as saccharide sweeteners. Industrially, it is produced by adding hydrogen to various sugars and chickenpox obtained from corn, potato starch and the like. By using a sugar alcohol in the clothing composition according to the present invention, the texture of the food after cooking can be improved.

The type of sugar alcohol that can be used in the clothing composition according to the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known sugar alcohols can be freely selected. Can be used. For example, one or more types can be freely selected from xylitol, sorbitol, mannitol, maltitol, lactitol, glycerol, erythritol, ribitol, arabitol, galactitol, iditol, reduced palatinose, and other oligosaccharide alcohols. Can do. Among these, in the present invention, it is particularly preferable to select sorbitol, lactitol, or reduced palatinose. By selecting these sugar alcohols, the texture of the food after cooking can be further improved.

When sugar alcohol is contained in the clothing composition according to the present invention, the specific content is not particularly limited as long as the effects of the present invention are not impaired, and the type, physical properties, and ingredients to be used of the target cooked food. It can be set freely according to the type of the. In the present invention, it is particularly preferable that the content of the sugar alcohol in the clothing composition according to the present invention is 0.3 to 3% by mass. By setting the sugar alcohol content to 0.3% by mass or more, there is an effect of improving the crispness and mouthfeel. Moreover, by setting it as 3 mass% or less, it can prevent the deterioration of the mouth-feeling by content increasing.

(H) Others In the clothing composition according to the present invention, one or two kinds of optional materials may be used in addition to the materials described in the above (A) to (G) unless the effects of the present invention are impaired. As described above, it can be freely selected and used. For example, it can be freely contained depending on the properties of the intended cooked food, storage state / period, etc., such as a fragrance, a pH adjuster, a preservative and an antioxidant.

2. Manufacturing method of clothing composition The clothing composition according to the present invention is characterized by its composition, the manufacturing method is not particularly limited, and a known manufacturing method of a clothing composition can be freely selected and performed. Can do. The example of the manufacturing method in the case of manufacturing the clothing composition which concerns on this invention industrially is demonstrated below.

The clothing composition according to the present invention comprises: (1) raw material measurement step, (2) raw material transport step, (3) raw material mixing step, (4) foreign matter mixing prevention step, (5) packaging step, (6 ) It can be manufactured through a process such as a quality inspection process. Details of each step are as follows.

(1) Raw material weighing process Raw material weighing can also be performed by adopting an automatic weighing system in order to improve weighing accuracy.
(2) Raw material transport process The transport of raw materials during production is preferably carried out by pneumatic transport in order to prevent foreign matter contamination and external contamination.
(3) Raw material mixing step The raw materials can be mixed using a conical mixer, a nauter mixer, a container mixer, or the like. All the raw materials can be mixed at the same time, but depending on the raw materials to be used, they can be mixed while being appropriately added during the mixing step.
(4) Foreign matter mixing prevention step The foreign matter mixing prevention step can be appropriately performed once or twice or more during the manufacturing process. Specifically, a method of installing a sieve or a magnet during the manufacturing process, a method of detecting contamination by a metal detector, or the like can be used.
(5) Packaging process The packaging process is a process of packaging the finished clothing composition. Known packaging materials can be freely selected and used for packaging the clothing composition. For example, kraft paper, moisture-proof laminated paper, etc. can be used. Moreover, a hygroscopic product can also be put in multiple packaging by placing a plastic bag or the like in the innermost layer. In particular, it is preferable to use a material that prevents insects from entering from the outside and has a moisture-proof effect.
(6) Quality inspection process A quality inspection process can be suitably performed once or twice or more during the manufacturing process and / or after the manufacturing process. Specifically, the uniformity of mixing and the like can be confirmed by performing sampling inspection and cooking test in the manufacturing process.

3. Cooking Method Using Clothing Composition The clothing composition according to the present invention is characterized by its composition, the cooking method is not particularly limited, and a cooking method using a known clothing composition can be freely selected. Can be done. Hereinafter, the example of the cooking method using the composition for clothes which concerns on this invention is demonstrated.

The clothing composition according to the present invention can be cooked by performing (1) an adhesion process to ingredients and (2) a heating process. Moreover, (3) freezing process, (4) chilled process, etc. can also be performed as needed. Details of each step are as follows.

(1) Adhesion process An adhesion process is a process which makes the composition for clothing which concerns on this invention adhere to ingredients. The dressing composition can be attached to the ingredients as it is, or the dressing composition can be left as it is, or the dressing composition is hydrated with water, milk, liquid egg, etc. A batter can be attached. Moreover, before attaching the batter which consists of a clothing composition to ingredients, a dust etc. can also be made to adhere to ingredients. Furthermore, bread crumbs or the like can be adhered after a batter made of a clothing composition is adhered to the ingredients. In addition, it is possible to repeat batter adhesion and bread crumb adhesion two or more times.

(2) Heating process A heating process is a process of heating the ingredients coat | covered with the composition for clothing which concerns on this invention through the said adhesion process. The specific heating method in a heating process is not specifically limited unless the effect of this invention is impaired, A well-known heating method can be performed combining 1 type (s) or 2 or more types freely. For example, one type or two or more types can be freely combined from heating with an oil pan, frying pan, oven heating, microwave heating, and the like. Moreover, it is also possible to perform a heating process again after passing through the freezing process and chilled process which are mentioned later after cooking.

(3) Freezing step The freezing step is a step of freezing the ingredients coated with the clothing composition according to the present invention through the attaching step and the cooked food subjected to the heating step. The specific freezing method in the freezing step is not particularly limited as long as the effect of the present invention is not impaired, and a general freezing method can be freely selected and used. In addition, when frozen the cooked food which passed through the said heating process, although it can eat after performing the said heating process and reheating, it is also possible to eat by performing natural thawing | decompression.

(4) Chilled process A chilled process is a process which cools the ingredients coat | covered with the composition for clothing which concerns on this invention through the said adhesion process, and the cooked food which passed through the said heating process to a chilled temperature range. The specific cooling method in the chilled process is not particularly limited as long as the effects of the present invention are not impaired, and a general cooling method can be freely selected and used. In addition, when cooling the cooked food which passed through the said heating process, it can eat after performing the said heating process and reheating, but after returning to room temperature naturally or making it the refrigeration temperature zone in a refrigerator, It is also possible to do.

4). Cooked food using a composition for clothing The clothing composition according to the present invention can be used as a raw material for clothing of various ingredients. The specific cooked food to which the composition for clothing according to the present invention can be used is not particularly limited, and can be used for any cooked food as long as the edible portion is mainly composed of ingredients coated with clothes. be able to. For example, it can be used as a clothing material for cooked food shown in Table 1 below.

Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

1. About Evaluation Criteria and Evaluation Method (1) Texture As food texture verified in the present invention, (a) hardness, (b) crispness, (c) for food cooked using the clothing composition according to the present invention ) We specifically verified the three items in the mouth. The definition of each verification item is shown below.
(A) Hardness: The hardness of the surface of the clothing part. It is said that there is no softness like sucking water, and the texture with moderate resistance is good.
(B) Tooth breakage: Ease of biting the garment part. It is said that the crispness is so good that it is easy to bite before reaching the contact point with the ingredients from the surface of the garment (does not require jaw force).
(C) Mouth: Refers to the ease of melting in the mouth of the clothing part. It was said that when the garment part was chewed in the mouth, it was easily disintegrated, and the disintegrated garment part was easy to become familiar with saliva and melted easily in the mouth.

In this example, the texture of the food prepared using the clothing composition according to the invention was evaluated based on the evaluation criteria shown in Tables 2 to 4 below. In this example, it was determined that the evaluation was Δ or higher, and that O or higher was preferable (the same applies hereinafter).

(A) Hardness

(B) crisp

(C) Mouth

(2) Batter Viscosity Expression and Viscosity Stability The batter viscosity expression and viscosity stability to be verified in the present invention are the batter's viscosity (a) when the batter is prepared using the garment composition according to the present invention. ) Viscosity and (b) stability over time were verified.

(A) Viscosity The viscosity of the prepared batter was measured with a BM viscometer (manufactured by Toki Sangyo Co., Ltd.). The clothing composition according to the present invention can be used as a raw material for clothing of various ingredients. The specific cooked food to which the composition for clothing according to the present invention can be used is not particularly limited, and can be used for any cooked food as long as the edible portion is mainly composed of ingredients coated with clothes. be able to. Therefore, it can be set as a suitable clothing material by containing a thickener etc. in order to adjust to a more preferable viscosity with cooked food. Although a more preferable viscosity varies depending on various cooked foods, it was confirmed that the viscosity falls within this range in this example, assuming that 100 to 10000 mPa · s is a range for obtaining an appropriate amount of batter on the ingredients. .

(B) Stability over time Stability over time was evaluated by comparing the viscosity of the batter immediately after preparation (mixing) with the viscosity of the batter after standing for 3 hours after preparation. The actual evaluation criteria are shown in Table 5 below.

2. Experimental Example (1) Experimental Example 1
In Experimental Example 1, shrimp tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention. In this Experimental Example 1, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, and sodium bicarbonate was used as an example of a swelling agent.

<Procedure>
(A) To 100 g of each garment composition shown in Table 6 below, 160 g of cold water was added and stirred at 1000 rpm for 5 minutes using a high stirrer to prepare a batter.
(B) Each prepared batter was subjected to viscosity measurement and evaluation of stability over time by the above-described methods.
(C) Each prepared batter was attached to about 13 g / Peeled tails on shrinp, and then oiled with canola oil at 175 ° C. for 2 minutes and 30 seconds to produce tempura.
(D) Each manufactured tempura was frozen in a quick freezer (−35 ° C.).
(E) Each tempura quickly frozen in (d) was transferred to a freezer at −18 ° C. and stored for 1 week.
(F) Each tempura after storage was oiled with canola oil at 175 ° C. for 2 minutes and 30 seconds while being frozen to produce tempura according to samples 1 to 6.
(G) Each tempura according to samples 1 to 6 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 6.

As shown in Table 6, the sample 1 using the garment composition containing no swelling agent had poor crispness and mouthfeel. On the other hand, Samples 2 to 6 using the garment composition containing the swelling agent passed all of hardness, crispness, and mouthfeel. In particular, Samples 2 to 5 using the garment composition containing 0.3 to 4% by mass of an expanding agent in the garment composition were all good in hardness, crispness and mouthfeel. From the above results, when the swelling composition is contained in the garment composition according to the present invention, the content is preferably set to 0.3 to 4% by mass.

In addition, since it is also possible to manufacture various fritters by the same procedure as in Experimental Example 1, it can be estimated that the same results as in Experimental Example 1 can be obtained even when various fritters are manufactured.

(2) Experimental example 2
In Experimental Example 2, fried shrimps were produced and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 2, oxidized starch was used as an example of processed starch, guar gum was used as an example of thickener, and maltose was used as an example of sugar.

<Procedure>
(A) To 100 g of each garment composition shown in Table 7 below, 200 g of cold water was added and stirred at 1000 rpm for 5 minutes using a high stirrer to prepare a batter.
(B) Each prepared batter was subjected to viscosity measurement and evaluation of stability over time by the above-described methods.
(C) The prepared batters were attached to about 13 g / tail of shrimp, bread crumbs (8 mm size) were attached, and then frozen in a quick freezer (−35 ° C.).
(D) Each breaded shrimp rapidly frozen in (c) was transferred to a freezer at −18 ° C. and stored for 1 week.
(E) Each breaded shrimp after storage was oiled with canola oil at 175 ° C. for 3 minutes to produce fried shrimps according to Samples 7-11.
(F) The shrimp fries according to Samples 7 to 11 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 7.

As shown in Table 7, Samples 8 to 11 using the garment-containing composition containing saccharides showed overall better results than Sample 7 using the garment-containing composition not containing saccharides. In particular, Samples 8 to 10 were all good in hardness, crispness and mouthfeel. From the above results, it was found that when sugar is contained in the clothing composition according to the present invention, the content is preferably set to 0.2 to 10% by mass.

(3) Experimental example 3
In Experimental Example 3, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 3, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, and rice flour was used as an example of flour.

<Procedure>
(A) 100 g of each clothing composition shown in Table 8 below was attached to 800 g of chicken thigh cut to a weight of 25 g, and then fried with canola oil at 175 ° C. for 3 minutes and 30 seconds, and then fried.
(B) Each of the manufactured fried foods was frozen in a quick freezer (−35 ° C.).
(C) The fried foods rapidly frozen in (b) were transferred to a freezer at −18 ° C. and stored for 1 week.
(D) The deep-fried foods were stored in canola oil at 175 ° C. for 3 minutes and 30 seconds to produce fried foods according to samples 12 to 16.
(E) The fried foods related to Samples 12 to 16 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 8.

As shown in Table 8, the sample 12 using the clothing composition containing no flour had poor hardness and crispness. On the other hand, Samples 13 to 16 using the clothing composition containing flour passed all of hardness, crispness, and mouthfeel. Further, considering the balance of hardness, crispness, and mouthfeel, it is considered preferable to set the content when adding flour to 2.5 to 70% by mass.

In addition, since it is also possible to manufacture deep-fried tofu in the same procedure as this experimental example 3, it can be estimated that the same result as this experimental example 3 is obtained also when deep-fried tofu is manufactured.

(4) Experimental example 4
In Experimental Example 4, the expression of viscosity and viscosity stability when a batter was prepared using the clothing composition according to the present invention were verified. In Experimental Example 4, oxidized corn starch was used as an example of processed starch, and guar gum was used as an example of a thickener.

<Procedure>
(A) To 100 g of each garment composition shown in Table 9 below, 200 g of cold water was added and stirred for 5 minutes at 1000 rpm using a high stirrer to prepare batters according to Samples 17-22.
(B) Each prepared batter was subjected to viscosity measurement and evaluation of stability over time by the above-described methods.

<Result>
The results are shown in Table 9.

As shown in Table 9, the sample 17 using the garment composition containing no thickener had a low viscosity and poor stability over time. On the other hand, Samples 18 to 21 using a clothing composition containing a thickener had a viscosity within a range where an appropriate amount of batter was attached to the ingredients, and had good stability over time. From the above results, it was found that in order to adjust the batter viscosity to a suitable range in order to obtain an appropriate adhesion amount, it may be preferable to make the thickener essential.

(5) Experimental example 5
In Experimental Example 5, shrimp tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention. In this Experimental Example 5, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, sodium bicarbonate was used as an example of a swelling agent, and glycerin fatty acid ester was used as an example of an emulsifier.

<Procedure>
The tempura according to Samples 23 to 29 produced by the same method as in Experimental Example 1 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 10.

As shown in Table 10, Samples 23 to 29 using an emulsifier in addition to the swelling agent passed all of hardness, crispness, and mouthfeel. In particular, Samples 24 to 28 using the clothing composition containing 0.03 to 0.5% by mass of an emulsifier in the clothing composition were all good in hardness, crispness and mouthfeel. Among these, samples 25 to 27 using the composition for clothing containing 0.05 to 0.3% by mass of an emulsifier were further excellent in hardness, crispness, and lip. From the above results, when the garment composition according to the present invention contains an emulsifier in addition to the swelling agent, the content is preferably set to 0.03 to 0.5% by mass, 0.05 to More preferably, it is set to 0.3% by mass.

In addition, since it is possible to manufacture various fritters by the same procedure as in Experimental Example 1, it can be estimated that the same results as in Experimental Example 5 can be obtained even when various fritters are manufactured.

(6) Experimental example 6
In Experimental Example 6, using the composition for clothing according to the present invention, fried chicken thighs were produced and evaluated by the following procedure. In Experimental Example 6, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, maltose was used as an example of sugar, and glycerin fatty acid ester was used as an example of an emulsifier.

<Procedure>
(A) To 100 g of each garment composition shown in Table 11 below, 90 g of cold water was added and stirred at 1000 rpm for 5 minutes using a high stirrer to prepare a batter.
(B) Each prepared batter was subjected to viscosity measurement and evaluation of stability over time by the above-described methods.
(C) Each of the prepared batters was attached to chicken thigh having a weight of 25 g, and then oiled with canola oil at 175 ° C. for 3 minutes and 30 seconds to produce fried chicken.
(D) Each of the manufactured fried foods was frozen in a quick freezer (−35 ° C.).
(E) The fried foods rapidly frozen in (d) were transferred to a freezer at −18 ° C. and stored for 1 week.
(F) The deep-fried foods were stored in canola oil at 175 ° C. for 4 minutes and 30 seconds while being frozen, and fried foods were produced according to samples 30 to 36.
(G) Each of the samples 30 to 36 was fried and allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 11.

As shown in Table 11, Samples 30 to 36 using an emulsifier in addition to saccharide also passed the hardness, crispness, and lipstick, as in Experimental Example 5. In particular, Samples 31 to 35 using the garment composition containing 0.03 to 0.5% by mass of an emulsifier in the garment composition were all good in hardness, crispness and mouthfeel. Among these, the samples 32-34 using the garment composition containing the emulsifier in the garment composition in an amount of 0.05 to 0.4% by mass are more excellent in hardness, crispness and mouthfeel. there were. From the above results, when the emulsifier is added to the garment composition according to the present invention in addition to the saccharide, the content is set to 0.03 to 0.5% by mass in the same manner as in Experimental Example 5. Is preferable, and is more preferably set to 0.05 to 0.4% by mass.

(7) Experimental example 7
In Experimental Example 7, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention in the following procedure. In Experimental Example 7, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, rice flour was used as an example of flour, and glycerin fatty acid ester was used as an example of an emulsifier.

<Procedure>
The fried chicken according to Samples 37 to 43 produced by the same method as in Experimental Example 3 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 12.

As shown in Table 12, Samples 37 to 43 using an emulsifier in addition to flour also passed the hardness, crispness, and crispness as in Experimental Examples 5 and 6. In particular, Samples 38 to 42 using the garment composition containing 0.03 to 0.5% by mass of an emulsifier in the garment composition were all good in hardness, crispness and mouthfeel. Among these, samples 39 to 41 using the garment composition containing 0.05 to 0.4% by mass of an emulsifier in the garment composition are more excellent in hardness, crispness, and mouthfeel. there were. From the above results, when the emulsifier is contained in the clothing composition according to the present invention in addition to the flour, the content is set to 0.03 to 0.5% by mass in the same manner as in Experimental Example 6. Is preferable, and is more preferably set to 0.05 to 0.4% by mass.

In addition, since it is possible to produce deep-fried tofu in the same procedure as this Experimental Example 3, it can be estimated that the same result as in Experimental Example 7 can be obtained even when deep-fried tofu is produced.

(8) Experimental Example 8
In Experimental Example 8, fried shrimp was produced and evaluated by the following procedure using the clothing composition according to the present invention. In Experimental Example 8, oxidized corn starch was used as an example of processed starch, guar gum was used as an example of a thickener, and glycerin fatty acid ester was used as an example of an emulsifier.

<Procedure>
Shrimp fries according to Samples 44 to 51 produced by the same method as in Experimental Example 2 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 13.

As shown in Table 13, Samples 44 to 51 using an emulsifier in addition to a thickener passed all of hardness, crispness, and mouth lip as in Experimental Examples 5 to 7. In particular, Samples 46 to 49 using a clothing composition containing 0.2 to 12% by mass of an emulsifier in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the garment composition according to the present invention contains an emulsifier in addition to the thickener, the content is preferably set to 0.2 to 12% by mass.

(9) Experimental example 9
In Experimental Example 9, shrimp tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In Experimental Example 9, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, sodium hydrogen carbonate was used as an example of an expanding agent, and canola oil was used as an example of fats and oils.

<Procedure>
The tempura according to Samples 52 to 57 produced by the same method as in Experimental Example 1 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 14.

As shown in Table 14, Samples 52 to 57 using oil and fat in addition to the swelling agent passed all of hardness, crispness, and lip. In particular, the samples 53 to 56 using the clothing composition containing 0.3 to 4% by mass of fats and oils in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, in the case where fats and oils are contained in the clothing composition according to the present invention in addition to the swelling agent, the content is preferably set to 0.3 to 4% by mass.

In addition, since it is possible to manufacture various fritters in the same procedure as in this experimental example 1, it can be estimated that the same result as in this experimental example 9 can be obtained even when various fritters are manufactured.

(10) Experimental Example 10
In Experimental Example 10, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In Experimental Example 10, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, maltose was used as an example of sugar, and canola oil was used as an example of fat.

<Procedure>
The fried chicken according to Samples 58 to 63 produced by the same method as in Experimental Example 6 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 15.

As shown in Table 15, Samples 58 to 63 using fats and oils in addition to sugars also passed in hardness, crispness, and mouth opening, as in Experimental Example 9. In particular, Samples 59 to 62 using the clothing composition containing 0.3 to 4% by mass of fats and oils in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, it is preferable to set the content to 0.3 to 4% by mass in the same manner as in Experimental Example 9 when the clothing composition according to the present invention contains fats and oils in addition to sugars. .

(11) Experimental example 11
In Experimental Example 11, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 11, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, rice flour was used as an example of flour, and canola oil was used as an example of fats and oils.

<Procedure>
The fried chicken according to Samples 64 to 69 produced by the same method as in Experimental Example 3 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 16.

As shown in Table 16, Samples 64 to 69 using fats and oils in addition to flour also passed in all of hardness, crispness, and mouthfeel, as in Experimental Examples 9 and 10. In particular, Samples 65 to 68 using the clothing composition containing 0.3 to 4% by mass of fats and oils in the clothing composition were good in hardness, crispness, and mouthfeel. From the above results, when the oil and fat is added to the flour composition of the present invention in addition to the flour, the content is set to 0.3 to 4% by mass, as in Experimental Examples 9 and 10. Is preferred.

In addition, since it is also possible to manufacture deep-fried tofu in the same procedure as this experimental example 3, it can be estimated that the same result as this experimental example 11 is obtained also when deep-fried tofu is manufactured.

(12) Experimental example 12
In Experimental Example 12, fried shrimp was produced and evaluated by the following procedure using the clothing composition according to the present invention. In this Experimental Example 12, oxidized tapioca starch was used as an example of processed starch, guar gum was used as an example of thickener, and canola oil was used as an example of fat.

<Procedure>
Shrimp fries according to Samples 70 to 75 produced by the same method as in Experimental Example 2 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 17.

As shown in Table 17, samples 70 to 75 using fats and oils in addition to the thickener passed all of hardness, crispness, and mouth opening as in Experimental Examples 9 to 11. In particular, Samples 71 to 74 using the clothing composition containing 0.7 to 35% by mass of fats and oils in the clothing composition were all good in hardness, crispness, and mouthfeel. From the above results, when fats and oils are contained in the clothing composition according to the present invention in addition to the thickener, the content is preferably set to 0.7 to 35% by mass.

(13) Experimental Example 13
In Experimental Example 13, shrimp tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In Experimental Example 13, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, sodium hydrogen carbonate was used as an example of a swelling agent, and whole egg powder was used as an example of a processed egg.

<Procedure>
The tempura according to Samples 76 to 81 produced by the same method as in Experimental Example 1 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 18.

As shown in Table 18, in Samples 76 to 81 using processed eggs in addition to the swelling agent, all of hardness, crispness, and mouth opening were acceptable. In particular, Samples 77 to 80 using the clothing composition containing 0.02 to 3% by mass of the processed egg in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, in the case where the clothing composition according to the present invention contains processed eggs in addition to the swelling agent, the content is preferably set to 0.02 to 3% by mass.

In addition, since it is possible to manufacture various fritters by the same procedure as in this experimental example 1, it can be estimated that the same result as in this experimental example 13 can be obtained even when various fritters are manufactured.

(14) Experimental Example 14
In Experimental Example 14, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In Experimental Example 14, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, maltose was used as an example of sugar, and whole egg powder was used as an example of processed egg.

<Procedure>
The fried chicken according to samples 82 to 87 manufactured by the same method as in Experimental Example 6 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 19.

As shown in Table 19, samples 82 to 87 using processed eggs in addition to sugars also passed in all of hardness, crispness, and mouth opening as in Experimental Example 13. In particular, Samples 83 to 86 using the dressing composition containing 0.02 to 4% by mass of processed eggs in the dressing composition were good in hardness, crispness, and mouthfeel. From the above results, in the case where the clothing composition according to the present invention contains processed eggs in addition to sugars, the content is preferably set to 0.02 to 4% by mass.

(15) Experimental Example 15
In Experimental Example 15, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 15, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, rice flour was used as an example of flour, and whole egg powder was used as an example of processed eggs.

<Procedure>
The fried chicken according to samples 88 to 93 produced by the same method as in Experimental Example 3 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 20.

As shown in Table 20, Samples 88 to 93 using processed eggs in addition to flour also passed in hardness, crispness, and mouth opening, as in Experimental Examples 13 and 14. In particular, Samples 89 to 92 using the dressing composition containing 0.02 to 4% by mass of processed eggs in the dressing composition were good in hardness, crispness, and mouthfeel. From the above results, even in the case where the clothing composition according to the present invention contains processed eggs in addition to flour, the content can be set to 0.02 to 4% by mass as in Experimental Example 14. preferable.

In addition, since it is also possible to manufacture deep-fried tofu in the same procedure as this experimental example 3, it can be estimated that the same result as in this experimental example 15 can be obtained even when deep-fried tofu is produced.

(16) Experimental Example 16
In Experimental Example 16, shrimp fries were produced and evaluated by the following procedure using the clothing composition according to the present invention. In this Experimental Example 16, oxidized wheat starch was used as an example of processed starch, guar gum was used as an example of thickener, and whole egg powder was used as an example of processed egg.

<Procedure>
Shrimp fries according to Samples 94 to 99 produced by the same method as in Experimental Example 2 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 21.

As shown in Table 21, Samples 94 to 99 using processed eggs in addition to the thickener passed all of hardness, crispness, and mouth opening as in Experimental Examples 13 to 15. In particular, the samples 95 to 98 using the clothing composition containing 0.02 to 7% by mass of processed eggs in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the processed egg is added to the clothing composition according to the present invention in addition to the thickener, the content is preferably set to 0.02 to 7% by mass.

(17) Experimental Example 17
In Experimental Example 17, shrimp tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention. In Experimental Example 17, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, sodium bicarbonate was used as an example of a swelling agent, and wheat protein was used as an example of vegetable protein.

<Procedure>
The tempura according to Samples 100 to 105 produced by the same method as in Experimental Example 1 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 22.

As shown in Table 22, samples 100 to 105 using vegetable protein in addition to the swelling agent passed all of hardness, crispness, and mouthfeel. In particular, the samples 101 to 104 using the clothing composition containing 0.5 to 4% by mass of vegetable protein in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the vegetable composition is added to the garment composition according to the present invention in addition to the swelling agent, the content is preferably set to 0.5 to 4% by mass.

In addition, since it is possible to manufacture various fritters by the same procedure as in Experimental Example 1, it can be estimated that the same results as in Experimental Example 17 can be obtained even when various fritters are manufactured.

(18) Experimental Example 18
In Experimental Example 18, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 18, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, maltose was used as an example of sugar, and wheat protein was used as an example of vegetable protein.

<Procedure>
The fried chicken according to Samples 106 to 111 produced by the same method as in Experimental Example 6 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 23.

As shown in Table 23, Samples 106 to 111 using vegetable protein in addition to sugars also passed in all of hardness, crispness, and mouthfeel, as in Experimental Example 17. In particular, Samples 107 to 110 using the clothing composition containing 0.3 to 8% by mass of vegetable protein in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, it was found that when the garment composition according to the present invention contains vegetable protein in addition to sugar, the content is preferably set to 0.3 to 8% by mass.

(19) Experimental Example 19
In Experimental Example 19, chicken thigh was fried using the composition for clothing according to the present invention. In Experimental Example 19, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, rice flour was used as an example of flour, and wheat protein was used as an example of vegetable protein.

<Procedure>
The fried chicken according to Samples 112 to 117 produced by the same method as in Experimental Example 3 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 24.

As shown in Table 24, samples 112 to 117 using vegetable oils and fats in addition to flour also passed the hardness, crispness, and mouthfeel, as in Experimental Examples 17 and 18. In particular, Samples 113 to 116 using the clothing composition containing 0.3 to 5% by mass of vegetable protein in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the garment composition according to the present invention contains vegetable protein in addition to flour, the content is preferably set to 0.3 to 5% by mass.

In addition, since it is also possible to manufacture deep-fried tofu in the same procedure as this experimental example 3, it can be estimated that the same result as this experimental example 19 is obtained also when deep-fried tofu is manufactured.

(20) Experimental Example 20
In Experimental Example 20, fried shrimp was produced and evaluated by the following procedure using the clothing composition according to the present invention. In Experimental Example 20, oxidized corn starch was used as an example of processed starch, guar gum was used as an example of thickener, and wheat protein was used as an example of vegetable protein.

<Procedure>
Shrimp fries according to Samples 118 to 123 produced by the same method as in Experimental Example 2 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 25.

As shown in Table 25, the samples 118 to 123 using vegetable protein in addition to the thickener also passed all of hardness, crispness, and mouthfeel, as in Experimental Examples 17 to 19. In particular, Samples 119 to 122 using a clothing composition containing 1 to 30% by weight of vegetable protein in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the vegetable composition is included in the clothing composition according to the present invention in addition to the thickener, the content is preferably set to 1 to 30% by mass.

(21) Experimental Example 21
In Experimental Example 21, shrimp tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 21, soft flour was used as an example of wheat flour, tapioca starch was used as an example of starch, sodium bicarbonate was used as an example of a swelling agent, and sorbitol was used as an example of a sugar alcohol.

<Procedure>
The tempura according to Samples 124 to 129 produced by the same method as in Experimental Example 1 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 26.

As shown in Table 26, the samples 124 to 129 using sugar alcohol in addition to the swelling agent passed all of hardness, crispness, and mouth opening. In particular, the samples 125 to 128 using the clothing composition containing 0.3 to 3% by mass of sugar alcohol in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the garment composition according to the present invention contains a sugar alcohol in addition to the swelling agent, the content is preferably set to 0.3 to 3% by mass.

In addition, since it is possible to manufacture various fritters by the same procedure as in Experimental Example 1, it can be estimated that the same results as in Experimental Example 21 can be obtained even when various fritters are manufactured.

(22) Experimental Example 22
In Experimental Example 22, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 22, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, maltose was used as an example of sugar, and sorbitol was used as an example of sugar alcohol.

<Procedure>
The fried chicken according to Samples 130 to 135 produced by the same method as in Experimental Example 6 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 27.

As shown in Table 27, samples 130 to 135 using sugar alcohol in addition to saccharide passed all of hardness, crispness, and mouthfeel as in Experimental Example 21. In particular, the samples 131 to 134 using the clothing composition containing the sugar alcohol in an amount of 0.3 to 3% by mass in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the garment composition according to the present invention contains a sugar alcohol in addition to a saccharide, the content is preferably set to 0.3 to 3% by mass.

(23) Experimental Example 23
In Experimental Example 23, fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure. In Experimental Example 23, soft flour was used as an example of wheat flour, wheat starch was used as an example of starch, rice flour was used as an example of flour, and sorbitol was used as an example of sugar alcohol.

<Procedure>
The fried chicken according to Samples 136 to 141 produced by the same method as in Experimental Example 3 was allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 28.

As shown in Table 28, samples 136 to 141 using sugar alcohol in addition to flour also passed in all of hardness, crispness, and mouthfeel, as in Experimental Examples 21 and 22. In particular, Samples 137 to 140 using the clothing composition containing 0.3 to 3% by mass of sugar alcohol in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when the garment composition according to the present invention contains sugar alcohol in addition to flour, the content is preferably set to 0.3 to 3% by mass.

In addition, since it is also possible to manufacture deep-fried tofu in the same procedure as this experimental example 3, it can be estimated that the same result as this experimental example 23 is obtained also when deep-fried tofu is manufactured.

(24) Experimental Example 24
In Experimental Example 24, fried shrimps were produced and evaluated using the clothing composition according to the present invention by the following procedure. In this Experimental Example 24, oxidized tapioca starch was used as an example of processed starch, guar gum was used as an example of thickener, and sorbitol was used as an example of sugar alcohol.

<Procedure>
Shrimp fries according to Samples 142 to 147 manufactured by the same method as in Experimental Example 8 were allowed to stand at room temperature (20 ° C.) for 2 hours, and then evaluated.

<Result>
The results are shown in Table 29.

As shown in Table 29, the samples 142 to 147 using sugar alcohol in addition to the thickener also passed all of hardness, crispness, and mouth opening as in Experimental Examples 21 to 23. In particular, samples 143 to 146 using the clothing composition containing 0.3 to 3% by mass of sugar alcohol in the clothing composition were all good in hardness, crispness and mouthfeel. From the above results, when a sugar alcohol is contained in the clothing composition according to the present invention in addition to the thickener, the content is preferably set to 0.3 to 3% by mass.

The clothing composition according to the present invention can impart an optimum texture to a cooked food cooked using the composition.

In addition, since the clothing composition according to the present invention contains in advance materials necessary for producing the effects of the present invention, if the clothing composition according to the present invention is used, the skill and cooking environment of the cooker are used. Regardless of the above, it is possible to produce a cooked food having a quality exceeding a certain level.

Furthermore, since the composition for clothing according to the present invention contains in advance materials necessary for producing the effects of the present invention, the use of the composition for clothing according to the present invention reduces the complexity of cooking. Thus, a high-quality cooked food can be obtained very simply.

In addition, if the composition for clothing according to the present invention is used, cooking food may be cooked after frozen or chilled storage, or cooked again after being frozen or chilled after cooking. It is possible to maintain the optimal texture.

Claims (9)

1. (A) Wheat flour and / or starch (including modified starch) is essential,
   (B) at least one selected from thickeners, sugars, swelling agents, flours other than wheat flour and starch (including processed starch),
   A clothing composition containing at least
2. [Correction based on Rule 91 01.03.2013]
   The viscosity when the dough temperature of a batter prepared by adding 50 to 1000% by mass of water to 100% by mass of the clothing composition and stirring is 100 to 10000 mPa · s. Clothing composition.
3. The composition for clothes according to claim 2, wherein a thickener is essential.
4. The clothing composition according to any one of claims 1 to 3, further comprising (C) an emulsifier.
5. The clothing composition according to claim 4, wherein the content of the emulsifier in the clothing composition is 0.03 to 12% by mass.
6. (D) The composition for clothes as described in any one of Claim 1 to 5 which further contains fats and oils.
   
7. (E) The clothing composition according to any one of claims 1 to 6, further comprising a processed egg.
   
8. (F) The clothing composition according to any one of claims 1 to 7, further comprising a vegetable protein.
   
9. The clothing composition according to any one of claims 1 to 8, further comprising (G) a sugar alcohol.