WO2014128872A1 - Composition de pâte à frire - Google Patents

Composition de pâte à frire Download PDF

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Publication number
WO2014128872A1
WO2014128872A1 PCT/JP2013/054264 JP2013054264W WO2014128872A1 WO 2014128872 A1 WO2014128872 A1 WO 2014128872A1 JP 2013054264 W JP2013054264 W JP 2013054264W WO 2014128872 A1 WO2014128872 A1 WO 2014128872A1
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WO
WIPO (PCT)
Prior art keywords
present
starch
clothing
composition according
experimental example
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Application number
PCT/JP2013/054264
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English (en)
Japanese (ja)
Inventor
淳 関塚
金森　啓至
忍 三堀
Original Assignee
昭和産業株式会社
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Application filed by 昭和産業株式会社 filed Critical 昭和産業株式会社
Priority to PCT/JP2013/054264 priority Critical patent/WO2014128872A1/fr
Publication of WO2014128872A1 publication Critical patent/WO2014128872A1/fr

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Classifications

    • 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

Definitions

  • 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.
  • 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.
  • a pH adjuster, a preservative, an antioxidant and the like may be appropriately blended for the purpose of improving shelf life.
  • 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”).
  • the premix for clothing 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.
  • changes in its components starch gelatinization, protein denaturation, etc.
  • the water evaporates.
  • 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.
  • the temperature 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.
  • Non-Patent Document 1 a phenomenon similar to drying occurs in that the moisture is removed at a high speed in the surface layer of the garment.
  • a phenomenon similar to the operation of boiling and steaming occurs in that it is heated in a liquid.
  • the garment is made through a heating process involving a plurality of elements (see Non-Patent Document 1).
  • cooked food covered with clothing is very important in terms of the quality of the cooked food.
  • 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.
  • 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.
  • 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.).
  • 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.
  • the texture of the food after cooking can be improved easily and stably.
  • 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.
  • each material will be described in detail.
  • 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. .
  • 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.
  • corn starch for example, normal corn, waxy corn, high amylose corn, etc.
  • wheat starch for example, 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.
  • modified starch obtained by subjecting the starch to various physical, chemical and enzymatic processes, either alone or in combination.
  • modified starch obtained by subjecting the starch to various physical, chemical and enzymatic processes, either alone or in combination.
  • 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.
  • 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.
  • starch subjected to enzymatic processing for example, maltodextrin, cyclic starch, amylose and the
  • 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.
  • thickener refers to those used for the purpose of imparting viscosity to food or for adjusting the viscosity.
  • thickener 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.
  • 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.
  • 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. .
  • 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.
  • monosaccharides for example, glucose, fructose, arabinose and mannose can be used.
  • oligosaccharide include disaccharides such as sucrose (sugar), maltose (maltose), isomaltose, and trehalose; trisaccharides such as raffinose and panose.
  • polysaccharide include simple polysaccharides such as glycogen, cellulose, and inulin; complex polysaccharides such as agar, pectin, alginic acid, mannan, carrageenan, and cyclic dextrin.
  • starch syrup, starch syrup or the like can be used.
  • powdered saccharides obtained by pulverizing these can be used.
  • powder starch syrup, trehalose, or alginic acid ester it is particularly preferable to select powder starch syrup, trehalose, or alginic acid ester.
  • 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.
  • 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 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.
  • one or more of sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, ammonium hydrogen carbonate and the like can be freely selected and used.
  • 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.
  • 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.
  • the content of the swelling agent in the clothing composition according to the present invention is 0.3 to 4% by mass.
  • (B-4) Flour other than wheat flour and starch (including processed starch)
  • (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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • glycerin fatty acid ester sucrose fatty acid ester, and propylene glycol fatty acid ester.
  • sucrose fatty acid ester sucrose fatty acid ester
  • propylene glycol fatty acid ester it is particularly preferable to select one or more of glycerin fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester.
  • 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.
  • the content of the emulsifier in the clothing composition according to the present invention is 0.03 to 12% by mass.
  • oils 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.
  • 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.
  • the content of fats and oils in the clothing composition according to the present invention is 0.3 to 35% by mass.
  • 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.
  • 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.
  • dried egg yolk (egg yolk powder) By using dried egg yolk (egg yolk powder), the texture of the food after cooking can be further improved.
  • 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.
  • the content of the processed egg in the clothing composition according to the present invention is 0.02 to 7% by mass.
  • Plant 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.
  • 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.
  • the vegetable protein content in the clothing composition according to the present invention is 0.3 to 30% by mass.
  • 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.
  • 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.
  • 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.
  • the content of the sugar alcohol in the clothing composition according to the present invention is 0.3 to 3% by mass.
  • 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.
  • it can be freely selected and used.
  • 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.
  • 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.
  • Raw material weighing process can also be performed by adopting an automatic weighing system in order to improve weighing accuracy.
  • 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.
  • 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.
  • Foreign matter mixing prevention step The foreign matter mixing prevention step can be appropriately performed once or twice or more during the manufacturing 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.
  • kraft paper, moisture-proof laminated paper, etc. can be used.
  • a hygroscopic product can also be put in multiple packaging by placing a plastic bag or the like in the innermost layer.
  • 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.
  • 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.
  • 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.
  • 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.
  • a dust etc. can also be made to adhere to ingredients.
  • bread crumbs or the like can be adhered after a batter made of a clothing composition is adhered to the ingredients.
  • Heating process is a process of heating the ingredients coat
  • 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.
  • 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.
  • a general freezing method can be freely selected and used.
  • 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
  • a chilled process is a process which cools the ingredients coat
  • 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.
  • 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.
  • 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.
  • it can be used as a clothing material for cooked food shown in Table 1 below.
  • Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.
  • 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 ⁇ or higher, and that O or higher was preferable (the same applies hereinafter).
  • 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.
  • 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.
  • Experimental Example 1 shrimp tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention.
  • 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.
  • the sample 1 using the garment composition containing no swelling agent had poor crispness and mouthfeel.
  • Samples 2 to 6 using the garment composition containing the swelling agent passed all of hardness, crispness, and mouthfeel.
  • 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.
  • 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.
  • 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.
  • Experimental Example 3 fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure.
  • 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.
  • the sample 12 using the clothing composition containing no flour had poor hardness and crispness.
  • 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.
  • 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.
  • oxidized corn starch was used as an example of processed starch, and guar gum was used as an example of a thickener.
  • the sample 17 using the garment composition containing no thickener had a low viscosity and poor stability over time.
  • 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.
  • mice tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention.
  • 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
  • glycerin fatty acid ester was used as an example of an emulsifier.
  • Samples 23 to 29 using an emulsifier in addition to the swelling agent passed all of hardness, crispness, and mouthfeel.
  • 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.
  • 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.
  • Experimental Example 6 using the composition for clothing according to the present invention, fried chicken thighs were produced and evaluated by the following procedure.
  • 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
  • glycerin fatty acid ester was used as an example of an emulsifier.
  • Samples 30 to 36 using an emulsifier in addition to saccharide also passed the hardness, crispness, and lipstick, as in Experimental Example 5.
  • 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.
  • 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.
  • 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.
  • Experimental Example 7 fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention in the following procedure.
  • 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
  • glycerin fatty acid ester was used as an example of an emulsifier.
  • 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.
  • 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.
  • 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.
  • 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.
  • Experimental Example 8 fried shrimp was produced and evaluated by the following procedure using the clothing composition according to the present invention.
  • oxidized corn starch was used as an example of processed starch
  • guar gum was used as an example of a thickener
  • glycerin fatty acid ester was used as an example of an emulsifier.
  • 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.
  • 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.
  • the content is preferably set to 0.2 to 12% by mass.
  • mice tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure.
  • 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
  • canola oil was used as an example of fats and oils.
  • Samples 52 to 57 using oil and fat in addition to the swelling agent passed all of hardness, crispness, and lip.
  • 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.
  • the content is preferably set to 0.3 to 4% by mass.
  • Experimental Example 10 fried chicken thighs were manufactured and evaluated using the clothing composition according to the present invention by the following procedure.
  • 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
  • canola oil was used as an example of fat.
  • 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.
  • 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. .
  • 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.
  • 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
  • canola oil was used as an example of fats and oils.
  • 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.
  • 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.
  • 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.
  • 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.
  • oxidized tapioca starch was used as an example of processed starch
  • guar gum was used as an example of thickener
  • canola oil was used as an example of fat.
  • 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.
  • 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.
  • the content is preferably set to 0.7 to 35% by mass.
  • mice tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure.
  • 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
  • whole egg powder was used as an example of a processed egg.
  • 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.
  • 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
  • whole egg powder was used as an example of processed egg.
  • 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.
  • 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.
  • 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.
  • 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
  • whole egg powder was used as an example of processed eggs.
  • 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.
  • 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.
  • Experimental Example 16 shrimp fries were produced and evaluated by the following procedure using the clothing composition according to the present invention.
  • oxidized wheat starch was used as an example of processed starch
  • guar gum was used as an example of thickener
  • whole egg powder was used as an example of processed egg.
  • 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.
  • 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.
  • the content is preferably set to 0.02 to 7% by mass.
  • Experimental Example 17 shrimp tempura was manufactured and evaluated by the following procedure using the clothing composition according to the present invention.
  • 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
  • wheat protein was used as an example of vegetable protein.
  • samples 100 to 105 using vegetable protein in addition to the swelling agent passed all of hardness, crispness, and mouthfeel.
  • 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.
  • 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.
  • 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
  • wheat protein was used as an example of vegetable protein.
  • 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.
  • 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.
  • Experimental Example 19 chicken thigh was fried using the composition for clothing according to the present invention.
  • 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
  • wheat protein was used as an example of vegetable protein.
  • 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.
  • 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.
  • 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.
  • oxidized corn starch was used as an example of processed starch
  • guar gum was used as an example of thickener
  • wheat protein was used as an example of vegetable protein.
  • 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.
  • 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.
  • mice tempura was manufactured and evaluated using the clothing composition according to the present invention by the following procedure.
  • 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
  • sorbitol was used as an example of a sugar alcohol.
  • the samples 124 to 129 using sugar alcohol in addition to the swelling agent passed all of hardness, crispness, and mouth opening.
  • 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.
  • samples 130 to 135 using sugar alcohol in addition to saccharide passed all of hardness, crispness, and mouthfeel as in Experimental Example 21.
  • 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.
  • the content is preferably set to 0.3 to 3% by mass.
  • 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.
  • 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
  • sorbitol was used as an example of sugar alcohol.
  • 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.
  • 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.
  • 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.
  • oxidized tapioca starch was used as an example of processed starch
  • guar gum was used as an example of thickener
  • sorbitol was used as an example of sugar alcohol.
  • 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.
  • 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.
  • 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.
  • composition for clothing according to the present invention contains in advance materials necessary for producing the effects of the present invention
  • use of the composition for clothing according to the present invention reduces the complexity of cooking.
  • a high-quality cooked food can be obtained very simply.
  • 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.

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  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention vise à fournir une composition de pâte à frire apte à améliorer la sensation en bouche d'aliment cuit de façon simple et stable. La présente invention concerne une composition de pâte à frire contenant au moins : (A) de la farine de blé et/ou de l'amidon (comprenant de l'amidon transformé), à titre d'exigence ; et (B) au moins un ingrédient choisi parmi un épaississant, un sucre, un agent de levage et une farine de céréale autre qu'une farine de blé et que l'amidon (comprenant de l'amidon transformé). A l'aide de cette composition de pâte à frire, il est possible d'améliorer la sensation en bouche d'aliment cuit de façon simple et stable.
PCT/JP2013/054264 2013-02-21 2013-02-21 Composition de pâte à frire WO2014128872A1 (fr)

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Publication number Priority date Publication date Assignee Title
WO2016043249A1 (fr) * 2014-09-18 2016-03-24 日清フーズ株式会社 Mélange pour enrobage d'aliments frits
JP2017042098A (ja) * 2015-08-26 2017-03-02 味の素株式会社 衣付き食品及びその製造方法
WO2017204324A1 (fr) * 2016-05-27 2017-11-30 日清フーズ株式会社 Mélange pour chapelure de friture
CN110022693A (zh) * 2016-12-05 2019-07-16 日清富滋株式会社 用于油炸食品的面衣材料混合料
JP2019134694A (ja) * 2018-02-05 2019-08-15 日清フーズ株式会社 揚げ物用バッターミックス
JP2019134695A (ja) * 2018-02-05 2019-08-15 日清フーズ株式会社 揚げ物用バッターミックス
EP4393323A1 (fr) 2022-12-29 2024-07-03 Beltaste Hamont NV Procede pour la production d'un snack frit enrobe avec un revetement tempura

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JPH0339053A (ja) * 1989-07-05 1991-02-20 Nisshin D C Ee Shokuhin Kk フライ食品の製造方法
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TWI679941B (zh) * 2014-09-18 2019-12-21 日商日清食品股份有限公司 炸物裹材用混合物
WO2016043249A1 (fr) * 2014-09-18 2016-03-24 日清フーズ株式会社 Mélange pour enrobage d'aliments frits
CN106659210A (zh) * 2014-09-18 2017-05-10 日清食品株式会社 油炸食品面衣用混合物
JP5992126B2 (ja) * 2014-09-18 2016-09-14 日清フーズ株式会社 揚げ物衣用ミックス
JP2017042098A (ja) * 2015-08-26 2017-03-02 味の素株式会社 衣付き食品及びその製造方法
WO2017204324A1 (fr) * 2016-05-27 2017-11-30 日清フーズ株式会社 Mélange pour chapelure de friture
JPWO2017204324A1 (ja) * 2016-05-27 2019-03-28 日清フーズ株式会社 揚げ物衣用ミックス
JP7046799B2 (ja) 2016-05-27 2022-04-04 株式会社日清製粉ウェルナ 揚げ物衣用ミックス
CN110022693A (zh) * 2016-12-05 2019-07-16 日清富滋株式会社 用于油炸食品的面衣材料混合料
JP7045875B2 (ja) 2018-02-05 2022-04-01 株式会社日清製粉ウェルナ 揚げ物用バッターミックス
JP2019134695A (ja) * 2018-02-05 2019-08-15 日清フーズ株式会社 揚げ物用バッターミックス
JP7045874B2 (ja) 2018-02-05 2022-04-01 株式会社日清製粉ウェルナ 揚げ物用バッターミックス
JP2019134694A (ja) * 2018-02-05 2019-08-15 日清フーズ株式会社 揚げ物用バッターミックス
EP4393323A1 (fr) 2022-12-29 2024-07-03 Beltaste Hamont NV Procede pour la production d'un snack frit enrobe avec un revetement tempura

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