WO2017030081A1 - Dusting-flour mix for deep-fried food - Google Patents

Dusting-flour mix for deep-fried food Download PDF

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Publication number
WO2017030081A1
WO2017030081A1 PCT/JP2016/073701 JP2016073701W WO2017030081A1 WO 2017030081 A1 WO2017030081 A1 WO 2017030081A1 JP 2016073701 W JP2016073701 W JP 2016073701W WO 2017030081 A1 WO2017030081 A1 WO 2017030081A1
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Prior art keywords
deep
fried
mass
flour
fried food
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PCT/JP2016/073701
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French (fr)
Japanese (ja)
Inventor
葉 廣瀬
総一郎 樋渡
榊原　通宏
辰徳 西出
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日清フーズ株式会社
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Priority to JP2017535514A priority Critical patent/JP6702982B2/en
Priority to CN201680045226.0A priority patent/CN107846943A/en
Publication of WO2017030081A1 publication Critical patent/WO2017030081A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • 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 flour mix for deep-fried food used for the purpose of improving the binding property of clothes to ingredients in the production of deep-fried food with clothes.
  • Fried food with clothes is a food obtained by attaching cooking materials to the surface of ingredients consisting of various ingredients and cooking or cooking in cooking oil heated to a high temperature, such as fries and tempura. Typical. In some cases, the ingredients are seasoned with soy sauce, mirin, ginger, etc., if necessary, before the clothes are attached to the ingredients.
  • a dressing material such as bread crumbs is applied to the ingredients like a fried food, or a clothing material such as water-soluble flour is entangled with the ingredients like a tempura. Then, when the ingredients with the clothing material attached to the surface are oiled, the ingredients are heated by the clothing materials without directly touching the fried oil, while the clothing materials are heated and evaporated to replace the oil. It becomes a crisp and good texture.
  • flour As flour, flour is usually used alone. However, especially when bread crumb is used as a clothing material, the binding property to the ingredients of bread crumb is very low. However, the actual situation is that the clothes formed of bread crumbs still tend to peel off. Therefore, in order to improve the binding property of the garment, it has been conventionally practiced to add raw starch to the flour as the flour, but this method has a hard fried garment finally obtained. Since it may become a texture, it is hard to say that it is effective as a means of improving the binding property of clothes.
  • Patent Document 1 proposes a flour for deep-fried food containing oil-processed acetylated starch. Further, Patent Document 2 proposes a fried food powder containing fat-processed phosphoric acid crosslinked starch.
  • oil and fat processed starch is used as the flour, the binding property of the garment is improved, but the thickness of the garment is increased and the texture is increased.
  • fried foods with clothes have a problem that when the time passes after cooking, the moisture of the ingredients shifts to the clothes, the clothes become soft and the unique texture is easily lost.
  • tonkatsu which is a type of fried food, is often sold as a prepared dish at supermarkets, etc., and in such a case, it will be eaten after several hours after cooking, It is desired that the quality hardly deteriorates with time after cooking.
  • An object of the present invention is to provide a flour mix for deep-fried foods that is excellent in binding to ingredients, has a soft and light texture, and has a clothing with little quality deterioration over time after cooking. is there.
  • the present inventors have searched for a material that exhibits a high effect as dusting powder.
  • the present invention was completed by finding that the above-mentioned problems could be solved by blending seed potato starch into the fried flour mix. That is, this invention solves the said subject by providing the flour mix for deep-fried food containing glutinous seed potato starch.
  • this invention is a manufacturing method of the deep-fried food which has the process of attaching the said powdered flour mix of the said invention of this invention and clothing material to an ingredient sequentially, and oiling this ingredient.
  • this invention is the fried food manufactured by the manufacturing method of the said this invention.
  • the deep-fried food can be made by a simple operation of applying the powdered powder as a dust to the ingredients and then attaching the clothing material to the oil.
  • the deep-fried food thus obtained has excellent binding properties to the ingredients and is not easily peeled off, the texture of the clothes is soft and light, and the quality is less likely to deteriorate over time after cooking.
  • the fried flour mix of the present invention contains glutinous potato starch.
  • the glutinous potato starch is a potato starch having a high amylopectin content as compared with a potato starch derived from a normal potato (uruchi seed) obtained from a potato potato.
  • glutinous potato starch those having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more are preferably used.
  • the amylopectin content of the potato starch derived from ordinary potato (uruchi seed) is about 75 to 80% by mass.
  • the glutinous potato starch those described in JP-T-2002-538799 and JP-T-2002-538801 can be used, and commercially available ones can also be used.
  • the content of the glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass, based on the total mass of the fried flour mix of the present invention. If the content of glutinous seed potato starch is too low, the significance of using it (improvement of binding properties of clothes, etc.) is poor, and conversely if too much, the texture of the clothes in the fried food produced will be sticky. Therefore, the above range is preferable in consideration of these.
  • starches other than the glutinous potato starch can be contained.
  • Other starches include, for example, corn starch, waxy corn starch, tapioca starch, non-glutinous potato starch, wheat starch, raw starch such as rice starch, and oil and fat processing on these raw starch, ⁇ Examples include processed starch that has been subjected to one or more treatments such as oxidization, etherification, esterification, crosslinking, and oxidation, and these can be used alone or in combination of two or more.
  • the content of other starches (the total content when other types of starches are used) is preferably 10 to 80% by mass, more preferably based on the total mass of the deep-fried flour mix of the present invention. Is 15 to 60% by mass.
  • a fat processed starch As will be apparent from the examples described later, by using glutinous potato starch and oil-modified starch together, the binding property and texture of the fried food, particularly the binding property of the clothing, can be further improved.
  • the oil- and fat-processed starch include oil-and-oil-processed acetylated starch, oil-and-oil-processed phosphoric acid crosslinked starch, and oil-and-fat processed and starch acetate, and one of these can be used alone or in combination of two or more.
  • the fat and oil processed acetylated starch the one described in Patent Document 1 can be used, and as the oil and fat processed phosphoric acid crosslinked starch, the one described in Patent Document 2 can be used.
  • an expansion agent can be further contained in addition to the glutinous seed potato starch and other starches (preferably oil-modified starch).
  • the swelling agent for example, a well-known swelling agent containing baking soda such as baking powder and ispata can be used in addition to baking soda.
  • the content of the swelling agent is preferably 0.1 to 3% by mass, more preferably 0.7 to 2% by mass, with respect to the total mass of the fried food dust mix of the present invention.
  • a saccharide can be further contained in addition to the above-mentioned glutinous potato starch, other starches, and an expanding agent. By doing so, the volume and crispy feeling of the clothes in the deep-fried food can be improved.
  • the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol; inulin (fructooligosaccharide) and galactooligosaccharide polysaccharides These can be used alone or in combination of two or more. Particularly preferred as the saccharide is a monosaccharide.
  • the content of the saccharide is preferably 2 to 8% by mass, more preferably 3 to 5% by mass, based on the total mass of the fried flour mix of the present invention.
  • flour such as wheat flour and rice flour
  • egg flour such as whole egg powder and egg white powder
  • thickener such as salt
  • seasonings such as powdered soy sauce, fermented seasoning, powdered miso and amino acids
  • spices such as spices
  • fragrances such as vitamins; colorants
  • Other types and contents can be appropriately adjusted according to the desired characteristics of the deep-fried food.
  • appropriate seasonings, spices, etc. may be selected as other components according to the desired flavor (eg, Chinese, Japanese, Western, etc.).
  • the content of other ingredients such as seasonings and spices is preferably 5 to 60% by mass, more preferably 10 to 40% by mass, based on the total mass of the fried food dust mix of the present invention.
  • the fried powder mix for fried food of the present invention can be used for the production of fried food with clothes, similar to conventional powdered flour.
  • Examples of the fried food to which the present invention is applicable include fried tonkatsu, tempura, fried chicken, fried chicken, and the like.
  • a step of sequentially attaching the flour mix for deep-fried food of the present invention and a clothing material to the ingredients, and then oiling the ingredients to which the mix and the clothing materials have adhered is performed. The method which has is mentioned.
  • fried food ingredients for example, various meats such as chickens, pigs, cows, sheep, goats, seafood such as squid, shrimp, and horse mackerel, vegetables, etc. can be used. It can be suitably used for meat and seafood.
  • the ingredients may be seasoned as necessary before applying the fried flour mix of the present invention.
  • blind is an operation of adhering the mix as it is to the surface of the ingredients.
  • blind is an operation of adhering the mix as it is to the surface of the ingredients.
  • the clothing materials usually used for this type of fried food with clothes can be used without particular limitation, for example, bread crumbs, wheat flour, rice flour, Examples include corn flour and starch.
  • the clothing material can be further adhered to the ingredients to which the flour mix for fried food of the present invention is adhered by any method. For example, 1) Directly adhere to the ingredients to which the flour mix for fried food of the present invention is adhered 2) Dissolve in a liquid such as water and adhere as a so-called batter liquid 3) Binder (water, milk, egg liquid) , Batter liquid, etc.), and then a clothing material is further attached, but it is not limited to these operations.
  • oil frying can be performed according to a conventional method, for example, a deep frying method in which the whole is heated in an oil bath having a deep bottom, or a deep frying method in which a portion having a shallow bottom such as a frying pan is heated partly or one side at a time.
  • Examples 1 to 24 and Comparative Examples 1 to 3 The raw materials shown in the following Tables 1 to 3 were appropriately mixed to produce a fried flour mix for each example and comparative example. Details of the raw materials used are as follows. ⁇ Mochi seed potato starch (Amylopectin content 99% by mass or more) ⁇ Fat processed starch (sun eclipse batter starch IP: made by Nippon Food Chemicals) ⁇ Flour (Flower: Nisshin Foods) ⁇ Waxy corn starch (J-oil waxy corn starch: made by J-Oil Mills) ⁇ Expansion agent (baking powder: Nisshin Foods)
  • Tonkatsu was manufactured by the following procedure using the fried food mix of each example and comparative example. First, pork loin was cut into a thickness of 8 mm, and the mix to be evaluated was applied to the cut meat and adhered evenly over the entire surface. Next, the pork loin meat to which the mix was attached was passed through a batter solution in which 30% soft flour, 10% whole egg and 60% cold water were mixed, and then bread crumbs were added to form tonkatsu meat. Next, this tonkatsu meat was oiled with salad oil heated to 170 ° C. for 4 minutes to produce tonkatsu. Then, 10 panelists cut the tonkatsu immediately after manufacture with a kitchen knife, and evaluated the binding property of the clothes at the time of the cutting according to the following evaluation criteria.
  • Table 1 mainly shows the effectiveness of glutinous potato starch in the fried flour mix. As shown in Table 1, each Example containing glutinous potato starch was superior in both the binding property and texture of the clothes as compared with Comparative Examples not containing this. Table 1 also shows that the content of glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass.
  • Table 2 mainly shows the effectiveness of the fat and oil processed starch in the deep-fried flour mix. As shown in Table 2, Examples 5 and 10 to 15 containing the oil- and fat-processed starch were particularly excellent in the binding property of the clothes as compared with the other examples not containing this. Table 2 also shows that the lower limit of the content of the oil- and fat-processed starch is preferably about 10 to 15% by mass, and most preferably 60% by mass.
  • Table 3 mainly shows the effectiveness of the expansion agent in the flour mix for fried foods. As shown in Table 3, Examples 18 to 23 in which the content of the expansion agent is in the range of 0.1 to 3% by mass are the Examples 5 and 5 in which the content of the expansion agent is 4% by mass. Compared to 24, the texture of the clothes was particularly excellent. Table 3 also shows that the content of the swelling agent is particularly preferably 0.7 to 2% by mass.

Abstract

The dusting-flour mix for deep-fried food according to the present invention contains waxy potato starch. The content of the waxy potato starch is preferably 20-80 mass%. It is preferred that the dusting-flour mix further contains 10-80 mass% of another kind of starch in addition to the waxy potato starch. It is also preferred that the dusting-flour mix furthermore contains 0.1-3 mass% of a raising agent. The waxy potato starch preferably has an amylopectin content of 85 mass% or more. The method according to the present invention for preparing a deep-fried food comprises a step for successively coating a food for frying with the dusting-flour mix for deep-fried food according to the present invention and batter in this order and then deep frying the food in oil.

Description

揚げ物用打ち粉ミックスDeep-fried flour mix
　本発明は、衣付きの揚げ物の製造において、具材に対する衣の結着性の向上等の目的で使用される揚げ物用打ち粉ミックスに関する。 The present invention relates to a flour mix for deep-fried food used for the purpose of improving the binding property of clothes to ingredients in the production of deep-fried food with clothes.
　衣付きの揚げ物は、各種の食材からなる具材の表面に衣材を付着させて、高温に加熱した食用油中で加熱調理即ち油ちょうすることにより得られる食品であり、フライ、天ぷらなどが典型である。具材に衣材を付着させる前に、必要に応じて、醤油、みりん、生姜等を用いて具材に下味を付ける場合もある。一般的な衣付き揚げ物の製造においては、フライのように、パン粉などの衣材を具材にまぶして付着させるか、天ぷらのように、水溶きした小麦粉などの衣材を具材に絡ませる。そうして表面に衣材が付着した具材を油ちょうすると、具材は衣材によって直接揚げ油に触れることなく加熱され、一方で、衣材は揚げ油により水分が蒸発して油と置換することでサクサクした良好な食感の衣となる。 Fried food with clothes is a food obtained by attaching cooking materials to the surface of ingredients consisting of various ingredients and cooking or cooking in cooking oil heated to a high temperature, such as fries and tempura. Typical. In some cases, the ingredients are seasoned with soy sauce, mirin, ginger, etc., if necessary, before the clothes are attached to the ingredients. In the production of a general fried food, a dressing material such as bread crumbs is applied to the ingredients like a fried food, or a clothing material such as water-soluble flour is entangled with the ingredients like a tempura. Then, when the ingredients with the clothing material attached to the surface are oiled, the ingredients are heated by the clothing materials without directly touching the fried oil, while the clothing materials are heated and evaporated to replace the oil. It becomes a crisp and good texture.
　また、衣付きの揚げ物においては、具材と衣との間に水や空気の層が存在すると、衣が剥がれる、油ちょうの際に衣が破裂する、などの不都合が生じるおそれがあるため、斯かる不都合を防止する目的で、具材に衣材を付着させる前に、打ち粉を直接まぶして具材に密着するように付着させることが従来行われている。例えば、衣材としてパン粉を使用したフライは、通常、具材に打ち粉をした後に卵液又はバッター液を絡ませ、さらにパン粉をまぶすという工程を経て製造されている。 In addition, in fried foods with clothes, if there is a layer of water or air between the ingredients and the clothes, there is a risk of inconveniences such as peeling of the clothes, rupturing of the clothes when oiled, In order to prevent such inconvenience, it is conventionally performed that dusting is directly applied and adhered to the ingredients before the clothes are adhered to the ingredients. For example, a fry using bread crumbs as a clothing material is usually manufactured through a process of pulverizing ingredients, entangled with egg liquid or batter liquid, and further sprinkled with bread crumbs.
　打ち粉としては、通常、小麦粉が単体で用いられているが、特に、衣材としてパン粉を用いた場合は、パン粉の具材に対する結着性が非常に低いため、小麦粉単体の打ち粉をしても、依然としてパン粉によって形成された衣が剥がれやすいというのが実情である。そこで、衣の結着性を向上させるために、打ち粉としての小麦粉に未加工の澱粉を配合することが従来行われているが、斯かる方法は、最終的に得られる揚げ物の衣が硬い食感となることがあるため、衣の結着性の向上手段として有効とは言い難い。 As flour, flour is usually used alone. However, especially when bread crumb is used as a clothing material, the binding property to the ingredients of bread crumb is very low. However, the actual situation is that the clothes formed of bread crumbs still tend to peel off. Therefore, in order to improve the binding property of the garment, it has been conventionally practiced to add raw starch to the flour as the flour, but this method has a hard fried garment finally obtained. Since it may become a texture, it is hard to say that it is effective as a means of improving the binding property of clothes.
　打ち粉の改良技術に関し、例えば特許文献１には、油脂加工アセチル化澱粉を含有する揚げ物用打ち粉が提案されている。また特許文献２には、油脂加工リン酸架橋澱粉を含有する揚げ物用打ち粉が提案されている。しかしながら、油脂加工澱粉を打ち粉として使用すると、衣の結着性は向上するものの、衣の厚みが増したりネチャついた食感が強くなる。 Regarding the improvement technology of flour, for example, Patent Document 1 proposes a flour for deep-fried food containing oil-processed acetylated starch. Further, Patent Document 2 proposes a fried food powder containing fat-processed phosphoric acid crosslinked starch. However, when the oil and fat processed starch is used as the flour, the binding property of the garment is improved, but the thickness of the garment is increased and the texture is increased.
　また、衣付きの揚げ物は、調理後に時間が経過すると、具材の水分が衣に移行し、衣が柔らかくなって独特の食感が失われやすいという課題がある。例えば、衣付きの揚げ物の一種であるとんかつは、スーパー等の店頭において調理済みの惣菜として販売される場合が少なくなく、そのような場合、調理後数時間経過後に食されることになるから、調理後に経時的に品質が低下し難いことが要望されている。 In addition, fried foods with clothes have a problem that when the time passes after cooking, the moisture of the ingredients shifts to the clothes, the clothes become soft and the unique texture is easily lost. For example, tonkatsu, which is a type of fried food, is often sold as a prepared dish at supermarkets, etc., and in such a case, it will be eaten after several hours after cooking, It is desired that the quality hardly deteriorates with time after cooking.
特開２００２－２９１４３１号公報JP 2002-291431 A 特開２００７－２８９０５号公報JP 2007-28905 A
　本発明の課題は、具材に対する結着性に優れ、ふわりと軽い良好な食感で、調理後の経時による品質低下の少ない衣を有する揚げ物が得られる揚げ物用打ち粉ミックスを提供することである。 An object of the present invention is to provide a flour mix for deep-fried foods that is excellent in binding to ingredients, has a soft and light texture, and has a clothing with little quality deterioration over time after cooking. is there.
　前記課題を解決するために、本発明者らは、打ち粉として高い効果を示す素材の探索を行った。その結果、揚げ物用打ち粉ミックスにもち種馬鈴薯澱粉を配合することで、前記課題が解決されることを見出して本発明を完成した。
　即ち本発明は、もち種馬鈴薯澱粉を含有する揚げ物用打ち粉ミックスを提供することにより前記課題を解決したものである。 In order to solve the above-mentioned problems, the present inventors have searched for a material that exhibits a high effect as dusting powder. As a result, the present invention was completed by finding that the above-mentioned problems could be solved by blending seed potato starch into the fried flour mix.
That is, this invention solves the said subject by providing the flour mix for deep-fried food containing glutinous seed potato starch.
　また本発明は、具材に、前記の本発明の揚げ物用打ち粉ミックスと、衣材とを順次付着させた後、該具材を油ちょうする工程を有する揚げ物の製造方法である。
　また本発明は、前記の本発明の製造方法によって製造された揚げ物である。 Moreover, this invention is a manufacturing method of the deep-fried food which has the process of attaching the said powdered flour mix of the said invention of this invention and clothing material to an ingredient sequentially, and oiling this ingredient.
Moreover, this invention is the fried food manufactured by the manufacturing method of the said this invention.
　本発明の揚げ物用打ち粉ミックスによれば、これを打ち粉として具材にまぶして付着させ、さらに衣材を付着させて油ちょうするだけの簡便な操作で揚げ物をつくることができる。こうして得られた揚げ物は、衣が具材との結着性に優れて剥がれにくく、衣の食感がふわりと軽い良好なものとなり、しかも調理後に時間が経過しても品質の低下が少ない。 According to the deep-fried flour mixture of the present invention, the deep-fried food can be made by a simple operation of applying the powdered powder as a dust to the ingredients and then attaching the clothing material to the oil. The deep-fried food thus obtained has excellent binding properties to the ingredients and is not easily peeled off, the texture of the clothes is soft and light, and the quality is less likely to deteriorate over time after cooking.
　本発明の揚げ物用打ち粉ミックスは、もち種馬鈴薯澱粉を含有する。もち種馬鈴薯澱粉とは、もち種のジャガイモから得られた、通常のジャガイモ（うるち種）由来の馬鈴薯澱粉に比べてアミロペクチン含量が高い馬鈴薯澱粉のことである。もち種馬鈴薯澱粉としては、アミロペクチン含量が、好ましくは８５質量％以上、より好ましくは９０質量％以上のものが好ましく用いられる。尚、通常のジャガイモ（うるち種）由来の馬鈴薯澱粉のアミロペクチン含量は７５～８０質量％程度である。もち種馬鈴薯澱粉としては、特表２００２－５３８７９９号公報や特表２００２－５３８８０１号公報に記載のものなどを利用することができ、また市販のものを利用することもできる。 The fried flour mix of the present invention contains glutinous potato starch. The glutinous potato starch is a potato starch having a high amylopectin content as compared with a potato starch derived from a normal potato (uruchi seed) obtained from a potato potato. As the glutinous potato starch, those having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more are preferably used. In addition, the amylopectin content of the potato starch derived from ordinary potato (uruchi seed) is about 75 to 80% by mass. As the glutinous potato starch, those described in JP-T-2002-538799 and JP-T-2002-538801 can be used, and commercially available ones can also be used.
　もち種馬鈴薯澱粉の含有量は、本発明の揚げ物用打ち粉ミックスの全質量に対して、好ましくは２０～８０質量％、より好ましくは２５～６０質量％である。もち種馬鈴薯澱粉の含有量が少なすぎると、これを用いる意義（衣の結着性の向上等）に乏しく、逆に多すぎると、製造した揚げ物における衣の食感がネチャついたものとなるため、これらを考慮すると前記範囲が好ましい。 The content of the glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass, based on the total mass of the fried flour mix of the present invention. If the content of glutinous seed potato starch is too low, the significance of using it (improvement of binding properties of clothes, etc.) is poor, and conversely if too much, the texture of the clothes in the fried food produced will be sticky. Therefore, the above range is preferable in consideration of these.
　本発明の揚げ物用打ち粉ミックスにおいては、もち種馬鈴薯澱粉に加えてさらに、もち種馬鈴薯澱粉以外の他の澱粉を含有させることができる。この他の澱粉としては、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、非もち種（うるち種）の馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。他の澱粉の含有量（他の澱粉を複数種使用する場合はそれらの合計含有量）は、本発明の揚げ物用打ち粉ミックスの全質量に対して、好ましくは１０～８０質量％、より好ましくは１５～６０質量％である。 In the deep-fried flour mix of the present invention, in addition to the glutinous potato starch, other starches other than the glutinous potato starch can be contained. Other starches include, for example, corn starch, waxy corn starch, tapioca starch, non-glutinous potato starch, wheat starch, raw starch such as rice starch, and oil and fat processing on these raw starch, α Examples include processed starch that has been subjected to one or more treatments such as oxidization, etherification, esterification, crosslinking, and oxidation, and these can be used alone or in combination of two or more. The content of other starches (the total content when other types of starches are used) is preferably 10 to 80% by mass, more preferably based on the total mass of the deep-fried flour mix of the present invention. Is 15 to 60% by mass.
　前記の他の澱粉の中でも特に好ましいものは、油脂加工澱粉である。後述する実施例から明らかなように、もち種馬鈴薯澱粉と油脂加工澱粉とを併用することで、揚げ物における衣の結着性及び食感、特に衣の結着性が一層向上し得る。油脂加工澱粉としては、例えば、油脂加工アセチル化澱粉、油脂加工リン酸架橋澱粉、油脂加工酢酸澱粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。油脂加工アセチル化澱粉としては、特許文献１記載のものを用いることができ、油脂加工リン酸架橋澱粉としては、特許文献２記載のものを用いることができる。 Among the other starches described above, particularly preferred is a fat processed starch. As will be apparent from the examples described later, by using glutinous potato starch and oil-modified starch together, the binding property and texture of the fried food, particularly the binding property of the clothing, can be further improved. Examples of the oil- and fat-processed starch include oil-and-oil-processed acetylated starch, oil-and-oil-processed phosphoric acid crosslinked starch, and oil-and-fat processed and starch acetate, and one of these can be used alone or in combination of two or more. As the fat and oil processed acetylated starch, the one described in Patent Document 1 can be used, and as the oil and fat processed phosphoric acid crosslinked starch, the one described in Patent Document 2 can be used.
　本発明の揚げ物用打ち粉ミックスにおいては、もち種馬鈴薯澱粉及び他の澱粉（好ましくは油脂加工澱粉）に加えてさらに、膨張剤を含有させることができる。膨張剤を併用することで、揚げ物において衣が硬くなるのを抑制することができ、軽い食感の衣が一層得られやすくなる。膨張剤としては、例えば、重曹の他、ベーキングパウダーやイスパタ等の、重曹を含む公知の膨張剤を使用することができる。膨張剤の含有量は、本発明の揚げ物用打ち粉ミックスの全質量に対して、好ましくは０．１～３質量％、より好ましくは０．７～２質量％である。 In the deep-fried flour mix of the present invention, an expansion agent can be further contained in addition to the glutinous seed potato starch and other starches (preferably oil-modified starch). By using the swelling agent in combination, it is possible to prevent the clothes from becoming hard in the deep-fried food, and it becomes easier to obtain a light textured clothes. As the swelling agent, for example, a well-known swelling agent containing baking soda such as baking powder and ispata can be used in addition to baking soda. The content of the swelling agent is preferably 0.1 to 3% by mass, more preferably 0.7 to 2% by mass, with respect to the total mass of the fried food dust mix of the present invention.
　本発明の揚げ物用打ち粉ミックスにおいては、前記のもち種馬鈴薯澱粉、他の澱粉及び膨張剤に加えてさらに、糖類を含有させることができる。そうすることで、揚げ物における衣のボリューム感やサクサク感が向上し得る。糖類としては、例えば、グルコース、フルクトース、キシロース、ガラクトース等の単糖類；マルトース、ラクトース、トレハロース等の二糖類；キシリトール、ソルビトール、ラクチトール等の糖アルコール類；イヌリン（フラクオリゴ糖）、ガラクトオリゴ糖の多糖類が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。糖類として特に好ましいものは、単糖類である。糖類の含有量は、本発明の揚げ物用打ち粉ミックスの全質量に対して、好ましくは２～８質量％、より好ましくは３～５質量％である。 In the deep-fried flour mix of the present invention, a saccharide can be further contained in addition to the above-mentioned glutinous potato starch, other starches, and an expanding agent. By doing so, the volume and crispy feeling of the clothes in the deep-fried food can be improved. Examples of the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol; inulin (fructooligosaccharide) and galactooligosaccharide polysaccharides These can be used alone or in combination of two or more. Particularly preferred as the saccharide is a monosaccharide. The content of the saccharide is preferably 2 to 8% by mass, more preferably 3 to 5% by mass, based on the total mass of the fried flour mix of the present invention.
　本発明の揚げ物用打ち粉ミックスにおいては、前記成分以外に必要に応じて、その他の成分、例えば、小麦粉、米粉等の穀粉；全卵粉、卵白粉等の卵粉；増粘剤；食塩、粉末醤油、発酵調味料、粉末味噌、アミノ酸等の調味料；香辛料；香料；ビタミン等の栄養成分；着色料；粉末油脂などから選択される１種又は２種以上をさらに含有させることができる。その他の種類や含有量は、所望する揚げ物の特性に応じて適宜調整することができる。例えば、揚げ物としてパン粉付きフライを製造する場合、そのフライについて所望する風味（例えば中華風、和風、洋風等）に応じて、他の成分として適切な調味料や香辛料等を選択すればよい。調味料や香辛料等の他の成分の含有量は、本発明の揚げ物用打ち粉ミックスの全質量に対して、好ましくは５～６０質量％、より好ましくは１０～４０質量％である。 In the deep-fried flour mix of the present invention, in addition to the above components, other components, for example, flour such as wheat flour and rice flour; egg flour such as whole egg powder and egg white powder; thickener; salt, One or more selected from seasonings such as powdered soy sauce, fermented seasoning, powdered miso and amino acids; spices; fragrances; nutritional ingredients such as vitamins; colorants; Other types and contents can be appropriately adjusted according to the desired characteristics of the deep-fried food. For example, when producing fried bread crumbs as fried food, appropriate seasonings, spices, etc. may be selected as other components according to the desired flavor (eg, Chinese, Japanese, Western, etc.). The content of other ingredients such as seasonings and spices is preferably 5 to 60% by mass, more preferably 10 to 40% by mass, based on the total mass of the fried food dust mix of the present invention.
　本発明の揚げ物用打ち粉ミックスは、従来の打ち粉と同様に、衣付きの揚げ物の製造に使用することができる。本発明が適用可能な揚げ物としては、例えば、とんかつなどのフライ、天ぷら、から揚げ、フライドチキン等が挙げられる。揚げ物の製造方法の典型例としては、具材に、本発明の揚げ物用打ち粉ミックスと、衣材とを順次付着させた後、該ミックス及び衣材が付着した具材を油ちょうする工程を有する方法が挙げられる。 The fried powder mix for fried food of the present invention can be used for the production of fried food with clothes, similar to conventional powdered flour. Examples of the fried food to which the present invention is applicable include fried tonkatsu, tempura, fried chicken, fried chicken, and the like. As a typical example of a method for manufacturing a deep-fried food, a step of sequentially attaching the flour mix for deep-fried food of the present invention and a clothing material to the ingredients, and then oiling the ingredients to which the mix and the clothing materials have adhered is performed. The method which has is mentioned.
　揚げ物の具材としては、例えば鶏、豚、牛、羊、ヤギなどの畜肉類、イカ、エビ、アジなどの魚介類、野菜類などの種々のものを使用することができ、特に加熱により収縮する肉類や魚介類に好適に用いることができる。具材には、本発明の揚げ物用打ち粉ミックスを適用する前に、必要に応じて下味を付けてもよい。 As fried food ingredients, for example, various meats such as chickens, pigs, cows, sheep, goats, seafood such as squid, shrimp, and horse mackerel, vegetables, etc. can be used. It can be suitably used for meat and seafood. The ingredients may be seasoned as necessary before applying the fried flour mix of the present invention.
　本発明の揚げ物用打ち粉ミックスを具材に付着させる方法としては、該ミックスを水と混ぜずに、具材にまぶして付着させるのが典型的である。ここで「まぶす」とは、具材の表面にミックスをそのまま付着させる操作であり、例えば、１）具材の上方からミックスを振り掛ける操作、２）ミックス及び具材を袋の中に投入し、該袋の開口部を閉じた状態で振盪する操作、３）皿等に比較的広い範囲でミックスを散布し、散布されたミックス上で具材を転がす操作、などが挙げられるがこれらの操作に限定されない。 As a method for adhering the deep-fried flour mixture of the present invention to the ingredients, it is typical to adhere the mix by coating the ingredients without mixing with water. Here, “blind” is an operation of adhering the mix as it is to the surface of the ingredients. For example, 1) an operation of sprinkling the mix from above the ingredients, 2) putting the mix and ingredients into the bag The operation of shaking with the opening of the bag closed 3) The operation of spreading the mix over a relatively wide range on a dish and the like, and the operation of rolling the ingredients on the spread mix, etc. It is not limited to.
　本発明の揚げ物用打ち粉ミックスの付着後に具材に付着させる衣材としては、この種の衣付き揚げ物に通常用いられる衣材を特に制限なく用いることができ、例えば、パン粉、小麦粉、米粉、コーンフラワー、でん粉等が挙げられる。衣材は、本発明の揚げ物用打ち粉ミックスを付着させた具材に、任意の方法でさらに付着させることができる。例えば、１）本発明の揚げ物用打ち粉ミックスを付着させた具材に直接付着させる、２）水などの液体に溶かしていわゆるバッター液として付着させる、３）つなぎ液（水、牛乳、卵液、バッター液など）を付着させた後、さらに衣材を付着させる、などが挙げられるが、これらの操作に限定されない。具体的な例としては、天ぷらを製造する場合は、本発明の揚げ物用打ち粉ミックスが付着した具材にさらにバッター液を付着させ、また、フライを製造する場合は、該具材に卵液又はバッター液を付着させた後さらにパン粉を付着させ、また、から揚げやフライドチキンを製造する場合は、該具材に必要に応じてつなぎ液を付着させた後さらに衣材を付着させ、しかる後、油ちょうする。油ちょうは常法に従って行うことができ、例えば、底の深い油槽で全体に加熱するディープフライ法、フライパンなど底の浅いもので一部や片面ずつ加熱する揚げ焼き法などがある。 As the clothing material to be attached to the ingredients after adhering the flour mix for fried food of the present invention, the clothing materials usually used for this type of fried food with clothes can be used without particular limitation, for example, bread crumbs, wheat flour, rice flour, Examples include corn flour and starch. The clothing material can be further adhered to the ingredients to which the flour mix for fried food of the present invention is adhered by any method. For example, 1) Directly adhere to the ingredients to which the flour mix for fried food of the present invention is adhered 2) Dissolve in a liquid such as water and adhere as a so-called batter liquid 3) Binder (water, milk, egg liquid) , Batter liquid, etc.), and then a clothing material is further attached, but it is not limited to these operations. As a specific example, when producing tempura, batter liquid is further adhered to the ingredients to which the flour mix for fried food of the present invention is adhered, and when producing fries, egg liquid is applied to the ingredients. Or, after the batter liquid is attached, the bread crumbs are further attached, and in the case of producing fried chicken or fried chicken, the binder is further attached to the ingredients as necessary, and then the clothing material is attached. After that, oil it. Oil frying can be performed according to a conventional method, for example, a deep frying method in which the whole is heated in an oil bath having a deep bottom, or a deep frying method in which a portion having a shallow bottom such as a frying pan is heated partly or one side at a time.
　以下、実施例により本発明を更に詳細に説明する。しかしながら本発明の範囲は、斯かる実施例に制限されない。 Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such embodiments.
〔実施例１～２４及び比較例１～３〕
　下記表１～表３に示す原料を適宜混合して、各実施例及び比較例の揚げ物用打ち粉ミックスを製造した。使用した原料の詳細は下記の通り。
・もち種馬鈴薯澱粉（アミロペクチン含量９９質量％以上）
・油脂加工澱粉（日食バッタースターチＩＰ：日本食品化工製）
・小麦粉（フラワー：日清フーズ製）
・ワキシーコーンスターチ（Ｊ－オイルワキシーコーンスターチ：Ｊ－オイルミルズ製）
・膨張剤（ベーキングパウダー：日清フーズ製） [Examples 1 to 24 and Comparative Examples 1 to 3]
The raw materials shown in the following Tables 1 to 3 were appropriately mixed to produce a fried flour mix for each example and comparative example. Details of the raw materials used are as follows.
・ Mochi seed potato starch (Amylopectin content 99% by mass or more)
・ Fat processed starch (sun eclipse batter starch IP: made by Nippon Food Chemicals)
・ Flour (Flower: Nisshin Foods)
・ Waxy corn starch (J-oil waxy corn starch: made by J-Oil Mills)
・ Expansion agent (baking powder: Nisshin Foods)
〔試験例〕
　各実施例及び比較例の揚げ物用打ち粉ミックスを用いて、下記手順でとんかつを製造した。先ず、豚ロース肉を厚さ８ｍｍに切り分け、切り分けた肉に評価対象のミックスをまぶして、表面全体にまんべんなく付着させた。次に、ミックスが付着した豚ロース肉を、薄力粉３０％、全卵１０％及び冷水６０％を混合したバッター液にくぐらせた後、パン粉をつけてとんかつ用肉を成形した。次に、このとんかつ用肉を１７０℃に熱したサラダ油で４分間油ちょうして、とんかつを製造した。
　そして、１０名のパネラーに、製造直後のとんかつを包丁で切り分けてもらい、その切り分けの際の衣の結着性を下記評価基準によって評価してもらった。また、１０名のパネラーに、製造直後のとんかつ及び製造後に室温（約２５℃）で１時間放置したとんかつの両方を食してもらい、その際の衣の食感を下記評価基準によって評価してもらった。以上の結果を下記表１に示す。 [Test example]
Tonkatsu was manufactured by the following procedure using the fried food mix of each example and comparative example. First, pork loin was cut into a thickness of 8 mm, and the mix to be evaluated was applied to the cut meat and adhered evenly over the entire surface. Next, the pork loin meat to which the mix was attached was passed through a batter solution in which 30% soft flour, 10% whole egg and 60% cold water were mixed, and then bread crumbs were added to form tonkatsu meat. Next, this tonkatsu meat was oiled with salad oil heated to 170 ° C. for 4 minutes to produce tonkatsu.
Then, 10 panelists cut the tonkatsu immediately after manufacture with a kitchen knife, and evaluated the binding property of the clothes at the time of the cutting according to the following evaluation criteria. In addition, 10 panelists ate both the tonkatsu immediately after production and the tonkatsu left at room temperature (about 25 ° C) for 1 hour after production, and evaluated the texture of the clothing according to the following evaluation criteria. It was. The above results are shown in Table 1 below.
（衣の付着性の評価基準）
　５点：とんかつを包丁で切断してもまったく衣が剥がれず、極めて良好。
　４点：とんかつを包丁で切断してもほとんど衣が剥がれず、良好。
　３点：とんかつを包丁で切断すると切断面に対して１０～２０％の部分で衣が剥がれるが、問題ないレベル。
　２点：とんかつを包丁で切断すると切断面に対して２０％超～５０％の部分で衣が剥がれ、やや不良。
　１点：とんかつを包丁で切断すると切断面に対して５０％超の部分で衣が剥がれ、不良。
（衣の食感の評価基準）
　５点：サクサクとして歯もろさに富み、極めて良好。
　４点：サクサクとしており、良好。
　３点：ややサクサク感に欠ける。
　２点：やや硬いかややネチャついており、サクサク感に乏しく、やや不良。
　１点：硬すぎるかネチャつきが大きく、サクサク感がなく、不良。 (Evaluation criteria for clothing adhesion)
5 points: Even if the tonkatsu is cut with a knife, the clothes are not peeled off at all, which is very good.
4 points: Even if the tonkatsu is cut with a knife, the garment hardly peels off.
3 points: When the tonkatsu is cut with a knife, the garment peels off at 10 to 20% of the cut surface.
2 points: When the tonkatsu is cut with a knife, the garment peels off at a portion of more than 20% to 50% of the cut surface.
1 point: When the tonkatsu is cut with a knife, the garment peels off over 50% of the cut surface, which is defective.
(Evaluation criteria for clothing texture)
5 points: It is crisp and rich in teeth and extremely good.
4 points: Crispy and good.
3 points: Slightly crispy.
2 points: Slightly hard or slightly sticky, crisp and poor.
1 point: It is too hard or has a large stickiness, does not feel crispy, and is defective.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１は主として、揚げ物用打ち粉ミックスにおけるもち種馬鈴薯澱粉の有効性を示したものである。表１に示す通り、もち種馬鈴薯澱粉を含有する各実施例は、これを含有しない各比較例に比して、衣の結着性及び食感の両方に優れていた。また表１から、もち種馬鈴薯澱粉の含有量は２０～８０質量％が好ましく、２５～６０質量％がさらに好ましいことがわかる。 Table 1 mainly shows the effectiveness of glutinous potato starch in the fried flour mix. As shown in Table 1, each Example containing glutinous potato starch was superior in both the binding property and texture of the clothes as compared with Comparative Examples not containing this. Table 1 also shows that the content of glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２は主として、揚げ物用打ち粉ミックスにおける油脂加工澱粉の有効性を示したものである。表２に示す通り、油脂加工澱粉を含有する実施例５及び１０～１５は、これを含有しない他の実施例に比して、特に衣の結着性に優れていた。また表２から、油脂加工澱粉の含有量は、下限値が１０～１５質量％程度が好ましく、６０質量％が最も好ましいことがわかる。 Table 2 mainly shows the effectiveness of the fat and oil processed starch in the deep-fried flour mix. As shown in Table 2, Examples 5 and 10 to 15 containing the oil- and fat-processed starch were particularly excellent in the binding property of the clothes as compared with the other examples not containing this. Table 2 also shows that the lower limit of the content of the oil- and fat-processed starch is preferably about 10 to 15% by mass, and most preferably 60% by mass.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３は主として、揚げ物用打ち粉ミックスにおける膨張剤の有効性を示したものである。表３に示す通り、膨張剤の含有量が０．１～３質量％の範囲にある実施例１８～２３は、これを含有しない実施例５及び膨張剤の含有量が４質量％の実施例２４に比して、特に衣の食感に優れていた。また表３から、膨張剤の含有量は０．７～２質量％が特に好ましいことがわかる。 Table 3 mainly shows the effectiveness of the expansion agent in the flour mix for fried foods. As shown in Table 3, Examples 18 to 23 in which the content of the expansion agent is in the range of 0.1 to 3% by mass are the Examples 5 and 5 in which the content of the expansion agent is 4% by mass. Compared to 24, the texture of the clothes was particularly excellent. Table 3 also shows that the content of the swelling agent is particularly preferably 0.7 to 2% by mass.

Claims (7)

  1. 　もち種馬鈴薯澱粉を含有する揚げ物用打ち粉ミックス。 ¡Fried flour mix containing mochi seed potato starch.
  2. 　前記もち種馬鈴薯澱粉の含有量が２０～８０質量％である請求項１に記載の揚げ物用打ち粉ミックス。 The deep-fried flour mix according to claim 1, wherein the content of the glutinous potato starch is 20 to 80% by mass.
  3. 　さらに、前記もち種馬鈴薯澱粉以外の他の澱粉を１０～８０質量％含有する請求項１又は２に記載の揚げ物用打ち粉ミックス。 The deep-fried flour mix according to claim 1 or 2, further comprising 10-80% by mass of starch other than the glutinous seed potato starch.
  4. 　さらに、膨張剤を０．１～３質量％含有する請求項１～３のいずれか一項に記載の揚げ物用打ち粉ミックス。 Furthermore, the flour mix for fried foods according to any one of claims 1 to 3, further comprising 0.1 to 3% by mass of an expanding agent.
  5. 　前記もち種馬鈴薯澱粉はアミロペクチン含量が８５質量％以上のものである請求項１～４のいずれか一項に記載の揚げ物用打ち粉ミックス。 The deep-fried flour mix according to any one of claims 1 to 4, wherein the glutinous potato starch has an amylopectin content of 85% by mass or more.
  6. 　具材に、請求項１～５のいずれか一項に記載の揚げ物用打ち粉ミックスと、衣材とを順次付着させた後、該具材を油ちょうする工程を有する揚げ物の製造方法。 A method for producing a deep-fried food comprising a step of adhering the flour mixture for fried food according to any one of claims 1 to 5 and a clothing material to the ingredients in order, and then oiling the ingredients.
  7. 　請求項６に記載の製造方法によって製造された揚げ物。 Deep-fried food manufactured by the manufacturing method according to claim 6.
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