WO2020137846A1 - Physical property improver for batter coating, batter coating physical property improvement method, batter liquid for fried food, and fried food - Google Patents
Physical property improver for batter coating, batter coating physical property improvement method, batter liquid for fried food, and fried food Download PDFInfo
- Publication number
- WO2020137846A1 WO2020137846A1 PCT/JP2019/049998 JP2019049998W WO2020137846A1 WO 2020137846 A1 WO2020137846 A1 WO 2020137846A1 JP 2019049998 W JP2019049998 W JP 2019049998W WO 2020137846 A1 WO2020137846 A1 WO 2020137846A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- fried
- batter
- gluten
- weight
- physical property
- Prior art date
Links
Images
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
- 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
- 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 physical property modifier for fried clothes used in the production of fried foods, a method for modifying the physical properties of fried clothes, a batter liquid for fried foods produced using the physical property modifier for fried clothes, and fried foods. It is a thing.
- fried food there are two types of fried food, one is fried food in which oil is heated as it is, and the other is a bladder type or batter type in which clothing is attached to the surface of food and heated in oil.
- the bladder type the surface of the foodstuff is sprinkled with dry wheat flour, and a thin film is formed by combining the water from the foodstuff with the wheat flour, which becomes the clothing material.
- the batter type uses a batter solution prepared by previously mixing wheat flour, water, etc. as a clothing material and entwining it with food materials. The water contained in the clothing material is replaced with oil by oil-conditioning heating, and the clothing material becomes a crispy texture.
- Breader-type and batter-type fried foods can be cooked by heating without directly immersing the foodstuffs in frying oil, so that the nutritional components of the foodstuffs are less eluted than the fried foods and a juicy feeling can be maintained.
- Patent Document 1 a reversible heat-coagulation material such as gelatin and an irreversible heat-coagulation material such as egg protein are used as the active ingredients of the batter for frying, and soybean fiber, flour, and starch are used in combination, It is disclosed that the food texture and the texture of the batter are both kept good even after reheating immediately after production or after refrigeration/freezing. Further, in Patent Document 2, an oil-in-water type emulsified oil/fat composition containing edible oil/fat, an emulsifier, and water is used as a physical property modifier for deep-fried clothes to solve the same problem.
- Patent Document 3 a powdered oil composition containing a triglyceride having a fatty acid residue having 10 to 22 carbon atoms and having a ⁇ -type oil and fat component as a fat and oil component suppresses oil exudation while enhancing a crispy feeling, and is used for food and clothing. It is disclosed that the settlement property of is improved.
- Patent Document 4 a composition for fried-fried-battering, which includes coarse particles such as corn grits, processed soybean powder, brewed seasoning powder, and fine bread crumbs, improves texture of a fried-fried food after microwave oven cooking and adheres to a sheet. It is disclosed that it is effective in preventing effect.
- Patent Document 5 potato starch or the like is heat-treated at 60 to 200° C. for 0.1 to 20 hours at a water content of 10 to 25% by weight to be modified and used as fried flour immediately after production or in refrigerated or frozen storage. It is disclosed that for the subsequent microwave cooking, the ruggedness, powdery feeling, and crispness of the clothes are maintained without loss.
- the problem to be solved by the present invention is to maintain the juiciness of the food material wrapped in the batter while reducing the oiliness of the batter and increasing the crispyness in the fried food prepared by cooking in oil and stored or frozen. Is. Further, especially after cooking in a microwave oven or after storage in a hot warmer, it is difficult to separate the food material from the batter, and it is an object to prevent the batter from changing into a firm and tough texture like gum. Furthermore, in any of the cooking methods described above, it was necessary that the flavor be good.
- the inventors of the present invention can solve the above problems by adding a composition obtained by heat treating gluten with an organic acid having two or more carbonyl groups in the same molecule to a batter solution. I found that.
- the present invention is (1) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more.
- a property modifier for fried clothes obtained by (2) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more.
- a method for modifying the physical properties of fried clothes characterized in that the modifier obtained by adding to a fried clothes material, (3) The method according to (2), wherein the modification of the physical properties of the deep-fried clothes is the suppression of oil absorption and moisture absorption of the deep-fried clothes and the suppression of gelatinization of starch.
- a batter liquid for frying which contains 0.1-2 parts by weight of the physical property modifier for deep-fried clothes according to the total weight of the batter liquid for frying food, (5) A fried food obtained using the batter liquid for fried food according to (4) above. Is provided.
- the oil of the fried batter when a composition obtained by heat-treating gluten with an organic acid having two or more carbonyl groups in the same molecule is added to a raw material of a garment as a physical property modifier for fried garments, the oil of the fried batter It is possible to make a fried food having a batter that has reduced porosity, has a juicy feel to the food wrapped in the batter, and has a crunchy feel over time. Further, after cooking in a microwave oven or after storage in a hot warmer, the food and the batter are hardly peeled off, and the batter can be prevented from changing into a chewy gum-like texture that is firm and can hold a crispy batter. ..
- the gluten used in the present invention is not particularly limited in the grain from which it is derived and the method of separation, but gluten derived from wheat is preferred.
- the separated gluten may be a wet type (raw gluten) as it is separated, but a flash drying method (flash drying method), a spray drying method (spray drying method), a vacuum drying method, a freeze drying method ( It may be any of active gluten which is dried and powdered by various drying methods such as freeze-drying method, but active gluten is preferable. If active gluten is used, its water content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8% and most preferably less than 6%.
- the organic acid used in the present invention is an organic acid having two or more carbonyl groups in the same molecule, preferably two or more carboxylic groups, and the isomers may be cis or trans isomers. , May be a racemate.
- succinic acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferable, succinic acid or malic acid is more preferable, and succinic acid is further preferable.
- the organic acids may be used alone or in combination of two or more.
- the amount of the organic acid relative to gluten is, for example, gluten 100.
- the amount is 0.5 parts by weight or more, preferably 1.0 parts by weight or more, more preferably 2.0 parts by weight or more, and further preferably 4.0 parts by weight or more with respect to parts by weight.
- the upper limit of the amount of the organic acid with respect to gluten is not particularly limited, but in order that the gluten and the organic acid react sufficiently and the taste of the organic acid does not remain in the final product, for example, 100 parts by weight of gluten is used.
- it is less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, even more preferably less than 13.5 parts by weight, even more preferably less than 12 parts by weight, most preferably 10 parts by weight or less. ..
- the heat treatment is preferably used in a state in which an organic acid is dissolved in a liquid medium, and the medium liquid is preferably water.
- the method of preparing a solution containing gluten and an organic acid is, after dispersing gluten in a liquid, a method of adding an organic acid or a solution of an organic acid, a method of adding a solution of an organic acid to gluten, a gluten. Any of a method of adding a liquid to a mixture of an organic acid and an organic acid, and a method of adding a mixture of gluten and an organic acid to a liquid may be used.
- the temperature of the heat treatment is preferably 65°C or higher, more preferably 70°C or higher, and further preferably 80°C or higher. At 40°C, gluten and the like become lumps, and at 50 to 60°C, gluten does not become lumps, but the desired improved gluten cannot be obtained.
- the upper limit of the temperature of the heat treatment is not particularly limited, but considering that the reaction is a solution in an aqueous solution and the reaction product is a protein that undergoes heat denaturation, it is 100° C. or less, preferably less than 100° C., more preferably less than 95° C. And more preferably 90° C. or lower.
- the reaction product of gluten and organic acid obtained by the above heat treatment can be used as it is or after being dried and solidified or powdered, to be used as a physical property modifier for deep-fried clothes of the present invention.
- the drying method is not particularly limited, and various methods such as airflow drying method (flash drying method), spray drying method (spray drying method), drum drying method (drum drying method), vacuum drying method, freeze drying method (freeze drying method), etc. Drying methods can be used.
- the physical properties modifier for fried clothes of the present invention may be used by directly adhering it to the surface of food materials, but it is usually wheat flour for batter-type and batter-type clothes materials that are oil-heated by adhering to the surface of food materials. It is contained together with such raw materials as the bladder type or batter type clothing material of the present invention.
- the amount of the physical property-improving agent for deep-fried clothes of the present invention contained in these clothes is 0.1-2% by weight, preferably 0.3-1.5% by weight, and more preferably 0.4. -0.8% by weight.
- the bladder type clothing material of the present invention is used by directly adhering it to the surface of the food material.
- the batter type clothing material of the present invention is used as the batter liquid of the present invention after adding an appropriate amount of water.
- the content of the property modifier for deep-fried clothes in the frying batter liquid of the present invention is 0.1-2% by weight, preferably 0.3-1.5% by weight, based on the total weight of the frying batter liquid. And more preferably 0.4-0.8% by weight. If the amount is less than 0.1% by weight, it has a crunchy feeling and is not oily after oil-prepared cooking, long-term storage at room temperature, and microwave cooking after refrigeration/freezing storage. It is difficult to get rid of it and it is difficult to get the juiciness of the ingredients. Further, it becomes difficult to prevent gelatinization of starch derived from wheat flour contained in the clothes. Further, if it exceeds 2%, no significant effect is observed, but if 10% or more is added, it may affect the flavor.
- the food material is immersed in the batter liquid of the present invention, and bread-brushed or oil-heated as it is.
- the conditions for oil-conditioning heating are appropriately set depending on the type of fried food.
- it can be produced by heating oil-conditioning for 3-8 minutes in edible fats and oils at 160-210°C.
- the fats and oils used for oil-conditioning heating are not particularly limited as long as they are edible fats and oils generally used for deep-fried foods such as palm oil and corn oil.
- Examples of the fried food used for the clothing material of the present invention include fried chicken, tempura, fritters, croquette, tonkatsu, minced pork, fried white fish, fried Tatsuda, and the like.
- wheat flour, water, and salt may be the main constituents, and may be contained in the foods to be heated, such as dumplings, shumai, and spring rolls. Gyoza, Shumai, and spring rolls produced using the skin are not oily and have a crispy texture when oiled.
- the noodle skin for fried foods is a sheet that encloses fillings such as spring rolls, dumplings, dumplings, bread, etc., except that it contains the physical property modifier for fried clothes of the present invention, and was produced by a conventional method. One can be used.
- the amount of the physical property modifier for fried clothes added to the noodle skin for fried food is 0.1-10% by weight, preferably 0.1-5% by weight, relative to the flour used for the noodle skin for fried food. %, and more preferably 0.5-5% by weight. If it is less than 0.1% by weight, it is difficult to reduce the oiliness after cooking in oil, after long-term storage at room temperature, and after microwave cooking after refrigeration/freezing storage, which makes it crunchy. It is difficult to obtain a pleasant texture, and it is difficult to obtain the effect of preventing peeling of clothes and gelatinization of starch. In addition, the addition of 10% or more may affect the flavor.
- wheat flour, salt, and water are used as the raw materials for the noodle skin, and 0.6% by weight of the composition of the present invention is added.
- the blending amount of water with respect to the flour does not need to be changed even when the composition is added, and is adjusted at a water addition rate of 35-40%.
- the dough is rolled to a thickness of 0.2-2 mm by a rolling mill, die-cut into a suitable shape and cut.
- grain powders other than wheat flour such as rice flour and buckwheat flour, may be used as raw materials as long as they are sheet-shaped to wrap the ingredients.
- the present invention will be specifically described below with reference to examples and comparative examples.
- the present invention is not limited to these.
- the effect of adding the property modifier for fried clothes was evaluated by fried chicken.
- the chicken breast was beaten with a meat beater 30 times on the front and back sides, and further, while changing the angle of the chicken breast with a tenderizer, about 30 places were cut.
- the muscle, skin, and excess fat were removed, cut into 15 to 20 g portions, soaked in pickle solution, and stored in the refrigerator for 8 hours.
- the pickle solution is 3.4 g of sodium bicarbonate, 13.5 g of sodium tripolyphosphate, 68.2 g of potato starch, 13.6 g of salt, 80.6 g of lipid 40% vegetable cream, 20.5 g of powder glass soup, It was prepared by mixing 1.4 g of chitansan gum, 3.4 g of sugar, 340.9 g of water and 136.4 g of ice.
- the frying process and the storage method are shown in the flow chart of FIG. After immersing the chicken breast in the batter solution shown in Table 1, half of the total amount was oiled at 170° C. for 2 minutes and frozen. After 9 days of freezing, a part of the deep-fried fried chicken was reheated in a microwave oven (500 watts/hour, 3 minutes), and 0 hours (Example 4) and 1 hour (Example 5) after completion of heating. Sensory evaluation was performed when the time elapsed. Further, another part was re-oiled at 170° C. for 4 minutes, and kept in a heat-retention box at 60° C.
- Example 6 After 4 hours (Example 10) and 6 hours (Example 11), sensory evaluation was performed.
- the other half of the chicken after battering was subjected to oil conditioning at 170° C. for 4 minutes, and a part of the chicken was subjected to sensory evaluation immediately after the oil conditioning (Example 1). Further, another part was subjected to sensory evaluation after 20 hours had passed at room temperature of 25° C. after the oil preparation was completed (Example 2). Further, another part was stored at room temperature of 25° C. for 20 hours after the oil preparation was finished, and was heated in a microwave oven before being subjected to sensory evaluation (Example 3).
- the product When the physical property modifier for deep-fried clothes is added to the chicken batter liquid for deep-fried chicken and oil-prepared, immediately after being fried, the product has a crispy texture and is oily compared to the case without addition. It was fried because it had a reduced and juicy feel. Even when a certain amount of time passed after the oil-prepared cooking, the physical properties modifier for deep-fried clothes was added, so that the deep-fried food was less oily. Even when it was cooked in a microwave oven, it had no oiliness and retained a good texture without pulling on the clothes. When frozen, when it was taken out of the freezer and cooked in a microwave oven, the fried chicken with the physical property modifier for fried clothes was not oily and had a tender meat.
- a solution containing gluten and an organic acid having 0.5 parts by weight or more of two or more carbonyl groups in the same molecule with respect to 100 parts by weight of the gluten The physical property modifier for deep-fried foods obtained by heating at 65° C. or higher for 30 minutes or longer, when used as a raw material for deep-fried clothes, has a crispy texture in the batter, reduces oiliness, and is a food material. It can retain the juiciness and softness of. In addition, it is possible to improve the texture with a rubber-like towing that is a problem when cooking with a microwave oven. It is considered that the use of the physical property modifier for fried clothes of the present invention makes it possible to more easily improve the quality of fried foods and prepared foods, which are in increasing demand as lifestyle changes.
Abstract
The present invention addresses the issues of reducing the oiliness and increasing the crunchiness of a coating and maintaining the juiciness of food coated in the batter, for fried food that has been prepared in oil and stored or frozen. In addition, the present invention addresses the issues of ensuring that the food and the coating are unlikely to separate and that the coating does not change to a texture that is hard and tough like chewing gum, after being cooked in a microwave oven or being stored in a hot warmer. These issues are addressed by a composition being added to the batter liquid, said composition comprising gluten that has been heat-treated using an organic acid having at least two carbonyl groups in the same molecule.
Description
本発明は、揚げ物の製造において使用される揚げ衣用物性改質剤、揚げ衣の物性改質方法、該揚げ衣用物性改質剤を用いて製造される揚げ物用バッター液、及び、揚げ物に関するものである。
TECHNICAL FIELD The present invention relates to a physical property modifier for fried clothes used in the production of fried foods, a method for modifying the physical properties of fried clothes, a batter liquid for fried foods produced using the physical property modifier for fried clothes, and fried foods. It is a thing.
揚げ物には、食材をそのまま油調加熱する素揚げと、食材表面に衣材を付着させ、油調加熱するブレダータイプ及びバッタータイプがある。ブレダータイプは乾燥した小麦粉等を食材表面にまぶし、食材から出る水分と小麦粉等が合わさることで薄い膜が形成され、これが衣材となる。バッタータイプは小麦粉、水等を予め混ぜ合わせたバッター液を衣材とし、食材に絡めて用いる。衣材に含まれる水は油調加熱により油と置き換わり、衣材はサクサクした食感の衣になる。ブレダータイプ及びバッタータイプの揚げ物は、食材を直接揚げ油に浸すことなく加熱調理出来るため、素揚げよりも食材の栄養成分の溶出が少なく、ジューシー感を保つことが出来る。
There are two types of fried food, one is fried food in which oil is heated as it is, and the other is a bladder type or batter type in which clothing is attached to the surface of food and heated in oil. In the bladder type, the surface of the foodstuff is sprinkled with dry wheat flour, and a thin film is formed by combining the water from the foodstuff with the wheat flour, which becomes the clothing material. The batter type uses a batter solution prepared by previously mixing wheat flour, water, etc. as a clothing material and entwining it with food materials. The water contained in the clothing material is replaced with oil by oil-conditioning heating, and the clothing material becomes a crispy texture. Breader-type and batter-type fried foods can be cooked by heating without directly immersing the foodstuffs in frying oil, so that the nutritional components of the foodstuffs are less eluted than the fried foods and a juicy feeling can be maintained.
しかしながら、衣のサクサクとした軽い食感は、時間の経過とともに失われる。その要因は食材に含まれる水分が次第に衣へ移行するため、食材はジューシー感を失うが、衣はふやけて柔らかくなり、不快なネチャつき等を感じさせるようになるためである。
However, the crunchy and light texture of the batter is lost over time. The reason for this is that the moisture contained in the ingredients gradually shifts to the clothes, and the ingredients lose their juicy feel, but the clothes become softer and softer, and unpleasant stuffiness is felt.
最近では、ライフスタイルの変化や安全性、簡便性の面から、揚げ物の食べ方が多様化している。家庭における揚げ物は敬遠され、スーパー等の惣菜コーナーで販売されている揚げ物を購入したり、冷蔵・冷凍食品の一つとして購入し、電子レンジで加熱調理して食べるシーンが多くなっている。これらの加工品は、テイクアウト用の包材や電子レンジ加熱用のトレーで包装されており、脆弱化した衣が包材に付着して剥がれ、外観を損ねることが多い。さらに電子レンジで加熱調理する場合は、揚げ物に含まれている水分をマイクロ波が振動させて温めるため、食材から衣へ移行した水分は、衣に含まれる澱粉と合わさって加熱条件下で糊化し、曳きのある食感へと変化することが知られていた。
Recently, fried foods have been diversified in terms of lifestyle changes, safety, and convenience. Fried food at home is shunned, and there are many scenes where people buy fried foods sold at side dishes such as supermarkets, or as one of refrigerated and frozen foods, and cook and eat them in a microwave oven. These processed products are packaged in a take-out packaging material or a tray for heating a microwave oven, and the fragile garment is often attached to the packaging material and peeled off, impairing the appearance. Furthermore, when cooking in a microwave oven, microwaves vibrate the water contained in the fried food to warm it, so the water transferred from the food to the batter is combined with the starch contained in the batter and gelatinized under heating conditions. , It was known that the texture changed into a tough texture.
これらの課題に対し、特許文献１ではゼラチン等の可逆性熱凝固素材と卵蛋白等の不可逆性熱凝固素材を、揚げ物用バッターの有効成分とし、大豆繊維、穀粉、澱粉と併用することで、製造直後や冷蔵・冷凍保存後の再加熱に対しても、食材と衣の食感を共に良好に保つことを開示している。また、特許文献２では食用油脂、乳化剤、水を含有する水中油型乳化油脂組成物を揚げ衣用物性改質剤として用い、同様の課題を解決している。さらに、特許文献３では炭素数１０～２２の脂肪酸残基を有するトリグリセリドで、油脂成分がβ型油脂である粉末油脂組成物が、サクサク感を強めながら油のしみ出しを抑制し、食材と衣の決着性を高めることを開示している。特許文献４ではコーングリッツ等の粗粒物、大豆加工粉末、醸造調味粉末及び微粉パン粉等を含む、から揚げ様衣用組成物は、電子レンジ調理後のから揚げ様食品の食感改良やシート付着防止効果に有効であることを開示している。特許文献５では馬鈴薯澱粉等を水分含量１０～２５重量％下で、６０～２００℃で０．１～２０時間加熱処理して改質し、揚げ粉として使用すると、製造直後や冷蔵・冷凍保存後の電子レンジ調理に対して、衣のごつごつ感、粉噴き感、サクサク感を失わずに保つことを開示している。
In order to solve these problems, in Patent Document 1, a reversible heat-coagulation material such as gelatin and an irreversible heat-coagulation material such as egg protein are used as the active ingredients of the batter for frying, and soybean fiber, flour, and starch are used in combination, It is disclosed that the food texture and the texture of the batter are both kept good even after reheating immediately after production or after refrigeration/freezing. Further, in Patent Document 2, an oil-in-water type emulsified oil/fat composition containing edible oil/fat, an emulsifier, and water is used as a physical property modifier for deep-fried clothes to solve the same problem. Further, in Patent Document 3, a powdered oil composition containing a triglyceride having a fatty acid residue having 10 to 22 carbon atoms and having a β-type oil and fat component as a fat and oil component suppresses oil exudation while enhancing a crispy feeling, and is used for food and clothing. It is disclosed that the settlement property of is improved. In Patent Document 4, a composition for fried-fried-battering, which includes coarse particles such as corn grits, processed soybean powder, brewed seasoning powder, and fine bread crumbs, improves texture of a fried-fried food after microwave oven cooking and adheres to a sheet. It is disclosed that it is effective in preventing effect. In Patent Document 5, potato starch or the like is heat-treated at 60 to 200° C. for 0.1 to 20 hours at a water content of 10 to 25% by weight to be modified and used as fried flour immediately after production or in refrigerated or frozen storage. It is disclosed that for the subsequent microwave cooking, the ruggedness, powdery feeling, and crispness of the clothes are maintained without loss.
しかしながら、前記知見の多くは衣用ミックス粉の組成に特定の穀粉を用いるため、最終的に出来上がる揚げ物の特徴を限定してしまう等の課題があった。また、改質澱粉や油脂加工品は、小麦粉を用いたバッター液と比較すると風味が悪かったり、改良剤自体の日持ちが短い等の問題があった。さらに、コンビニエンスストアやスーパー等の惣菜売り場で使用されるホットウォーマーで保存した後や電子レンジ調理後は、衣がガムのように固く曳きのある食感に変わり、食材のパサつきも目立つ等の課題が残されていた。
However, since most of the above findings use a specific cereal flour in the composition of the mixed flour for clothing, there are problems such as limiting the characteristics of the fried product that is finally produced. Further, the modified starch and the processed oils and fats have problems such as a bad taste and a short shelf life of the improving agent itself as compared with the batter solution using wheat flour. Furthermore, after being stored in hot warmers used in side dishes such as convenience stores and supermarkets, and after microwave oven cooking, the clothes change to a firm chewy texture like gum, and the dryness of the ingredients is also noticeable. There were challenges left.
本発明が解決しようとする課題は、油調調理して保存または冷凍保存した揚げ物において、衣の油っぽさを軽減しサクサク感を高めながら、衣に包まれた食材はジューシー感を保つことである。また、とりわけ電子レンジ調理後またはホットウォーマー保存後においては、食材と衣が剥がれにくく、衣がガムのように固く曳きのある食感に変わることを抑制することが課題である。さらに、上記に記載のいずれの調理方法においても、風味が良好である必要があった。
The problem to be solved by the present invention is to maintain the juiciness of the food material wrapped in the batter while reducing the oiliness of the batter and increasing the crispyness in the fried food prepared by cooking in oil and stored or frozen. Is. Further, especially after cooking in a microwave oven or after storage in a hot warmer, it is difficult to separate the food material from the batter, and it is an object to prevent the batter from changing into a firm and tough texture like gum. Furthermore, in any of the cooking methods described above, it was necessary that the flavor be good.
本発明者らは、鋭意研究を重ねた結果、カルボニル基を同一分子内に２つ以上有する有機酸でグルテンを加熱処理した組成物を、バッター液に添加することにより、上記課題の解決が可能であることを見出した。
As a result of intensive studies, the inventors of the present invention can solve the above problems by adding a composition obtained by heat treating gluten with an organic acid having two or more carbonyl groups in the same molecule to a batter solution. I found that.
すなわち本発明は、
（１）グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる揚げ衣用物性改質剤、
（２）グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる改質剤を、揚げ物の衣材に添加することを特徴とする、揚げ衣の物性改質方法、
（３）揚げ衣の物性改質が、揚げ衣の吸油抑制及び吸湿抑制及び澱粉の糊化抑制である、（２）に記載の方法、
（４）揚げ物用バッター液全重量に対して、請求項１に記載の揚げ衣用物性改質剤を０．１－２重量部含有する、揚げ物用バッター液、
（５）前記（４）に記載の揚げ物用バッター液を用いて得られる揚げ物。
を提供するものである。 That is, the present invention is
(1) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more. A property modifier for fried clothes obtained by
(2) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more. A method for modifying the physical properties of fried clothes, characterized in that the modifier obtained by adding to a fried clothes material,
(3) The method according to (2), wherein the modification of the physical properties of the deep-fried clothes is the suppression of oil absorption and moisture absorption of the deep-fried clothes and the suppression of gelatinization of starch.
(4) A batter liquid for frying, which contains 0.1-2 parts by weight of the physical property modifier for deep-fried clothes according to the total weight of the batter liquid for frying food,
(5) A fried food obtained using the batter liquid for fried food according to (4) above.
Is provided.
（１）グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる揚げ衣用物性改質剤、
（２）グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる改質剤を、揚げ物の衣材に添加することを特徴とする、揚げ衣の物性改質方法、
（３）揚げ衣の物性改質が、揚げ衣の吸油抑制及び吸湿抑制及び澱粉の糊化抑制である、（２）に記載の方法、
（４）揚げ物用バッター液全重量に対して、請求項１に記載の揚げ衣用物性改質剤を０．１－２重量部含有する、揚げ物用バッター液、
（５）前記（４）に記載の揚げ物用バッター液を用いて得られる揚げ物。
を提供するものである。 That is, the present invention is
(1) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more. A property modifier for fried clothes obtained by
(2) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more. A method for modifying the physical properties of fried clothes, characterized in that the modifier obtained by adding to a fried clothes material,
(3) The method according to (2), wherein the modification of the physical properties of the deep-fried clothes is the suppression of oil absorption and moisture absorption of the deep-fried clothes and the suppression of gelatinization of starch.
(4) A batter liquid for frying, which contains 0.1-2 parts by weight of the physical property modifier for deep-fried clothes according to the total weight of the batter liquid for frying food,
(5) A fried food obtained using the batter liquid for fried food according to (4) above.
Is provided.
本発明によると、カルボニル基を同一分子内に２つ以上有する有機酸でグルテンを加熱処理した組成物を、揚げ衣用物性改質剤として衣材の原材料に添加すると、揚げ物の衣の油っぽさが軽減され、衣に包まれた食材にはジューシー感があり、時間を経過してもサクサク感のある衣を有する揚げ物にすることが可能である。さらに、電子レンジ調理後またはホットウォーマー保存後においては、食材と衣が剥がれにくく、衣がガムのように固く曳きのある食感に変わることを防ぎ、サクサク感のある衣を保持することができる。
According to the present invention, when a composition obtained by heat-treating gluten with an organic acid having two or more carbonyl groups in the same molecule is added to a raw material of a garment as a physical property modifier for fried garments, the oil of the fried batter It is possible to make a fried food having a batter that has reduced porosity, has a juicy feel to the food wrapped in the batter, and has a crunchy feel over time. Further, after cooking in a microwave oven or after storage in a hot warmer, the food and the batter are hardly peeled off, and the batter can be prevented from changing into a chewy gum-like texture that is firm and can hold a crispy batter. ..
以下、本発明を詳細に説明する。
Hereinafter, the present invention will be described in detail.
本発明において用いられるグルテンは、由来となる穀物も分離方法も特に限定されないが、小麦由来のグルテンが好ましい。また、分離されたグルテンは、分離したままのウェットタイプ（生グルテン）であっても、また、気流乾燥法（フラッシュドライ法）、噴霧乾燥法（スプレードライ法）、真空乾燥法、凍結乾燥法（フリーズドライ法）などの各種乾燥方法を用いて乾燥させて粉末状にした活性グルテンのいずれであってもよいが、活性グルテンが好ましい。活性グルテンを用いる場合、その水分含量は、好ましくは１０％未満、より好ましくは９％未満、さらに好ましくは８％未満、最も好ましくは６％未満である。
The gluten used in the present invention is not particularly limited in the grain from which it is derived and the method of separation, but gluten derived from wheat is preferred. In addition, the separated gluten may be a wet type (raw gluten) as it is separated, but a flash drying method (flash drying method), a spray drying method (spray drying method), a vacuum drying method, a freeze drying method ( It may be any of active gluten which is dried and powdered by various drying methods such as freeze-drying method, but active gluten is preferable. If active gluten is used, its water content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8% and most preferably less than 6%.
本発明において用いられる有機酸は、カルボニル基を同一分子内に２つ以上、好ましくは、カルボキシル基を２つ以上有する有機酸で、異性体はシス体であってもトランス体であってもよく、ラセミ体であってもよい。カルボニル基を２つ以上、同一分子内に有する有機酸としては、コハク酸、リンゴ酸、マロン酸、グルタル酸、アジピン酸が好ましく、コハク酸またはリンゴ酸がより好ましく、コハク酸がさらに好ましい。また、有機酸は１種を用いてもよく、２種以上を併用してもよい。
The organic acid used in the present invention is an organic acid having two or more carbonyl groups in the same molecule, preferably two or more carboxylic groups, and the isomers may be cis or trans isomers. , May be a racemate. As the organic acid having two or more carbonyl groups in the same molecule, succinic acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferable, succinic acid or malic acid is more preferable, and succinic acid is further preferable. The organic acids may be used alone or in combination of two or more.
本発明において、グルテンと、カルボニル基を同一分子内に２つ以上有する有機酸（以下、単に有機酸という）とを含有する溶液を加熱処理する際、グルテンに対する有機酸の量は、例えばグルテン１００重量部に対し、０．５重量部以上、好ましくは１．０重量部以上、より好ましくは２．０重量部以上、さらに好ましくは４．０重量部以上である。また、グルテンに対する有機酸の量の上限は、特に限定されないが、グルテンと有機酸が十分に反応し、最終製品に有機酸の味が残らないようにするために、例えば、グルテン１００重量部に対し、１００重量部未満、好ましくは５０重量部未満、より好ましくは１５重量部未満、さらに好ましくは１３．５重量部未満、さらにより好ましくは１２重量部未満、最も好ましくは１０重量部以下である。
In the present invention, when a solution containing gluten and an organic acid having two or more carbonyl groups in the same molecule (hereinafter, simply referred to as organic acid) is heat-treated, the amount of the organic acid relative to gluten is, for example, gluten 100. The amount is 0.5 parts by weight or more, preferably 1.0 parts by weight or more, more preferably 2.0 parts by weight or more, and further preferably 4.0 parts by weight or more with respect to parts by weight. In addition, the upper limit of the amount of the organic acid with respect to gluten is not particularly limited, but in order that the gluten and the organic acid react sufficiently and the taste of the organic acid does not remain in the final product, for example, 100 parts by weight of gluten is used. On the other hand, it is less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, even more preferably less than 13.5 parts by weight, even more preferably less than 12 parts by weight, most preferably 10 parts by weight or less. ..
上記加熱処理は、有機酸を液体の媒体に溶解させた状態で用いることが好ましく、その媒体となる液体は、水が好ましい。グルテンと有機酸を含む溶液の調製方法は、グルテンを液体に分散させた後、有機酸や有機酸の溶解液を添加する方法、グルテンに対して、有機酸の溶解液を添加する方法、グルテンと有機酸を混合したものに、液体を添加する方法、グルテンと有機酸を混合したものを、液体に添加する方法のいずれであってもよい。
The heat treatment is preferably used in a state in which an organic acid is dissolved in a liquid medium, and the medium liquid is preferably water. The method of preparing a solution containing gluten and an organic acid is, after dispersing gluten in a liquid, a method of adding an organic acid or a solution of an organic acid, a method of adding a solution of an organic acid to gluten, a gluten. Any of a method of adding a liquid to a mixture of an organic acid and an organic acid, and a method of adding a mixture of gluten and an organic acid to a liquid may be used.
上記加熱処理の温度は、６５℃以上が好ましく、７０℃以上がより好ましく、８０℃以上がさらに好ましい。４０℃では、グルテン等がダマになり、５０℃～６０℃では、ダマにはならないが、目的の改良されたグルテンを得ることができない。また、加熱処理の温度の上限は特にないが、水溶液での反応であり、反応物が熱変性を受けるタンパク質ということを考慮すると、１００℃以下、好ましくは１００℃未満、より好ましくは９５℃未満、さらに好ましくは９０℃以下である。
The temperature of the heat treatment is preferably 65°C or higher, more preferably 70°C or higher, and further preferably 80°C or higher. At 40°C, gluten and the like become lumps, and at 50 to 60°C, gluten does not become lumps, but the desired improved gluten cannot be obtained. The upper limit of the temperature of the heat treatment is not particularly limited, but considering that the reaction is a solution in an aqueous solution and the reaction product is a protein that undergoes heat denaturation, it is 100° C. or less, preferably less than 100° C., more preferably less than 95° C. And more preferably 90° C. or lower.
上記加熱処理より得られたグルテンと有機酸の反応物は、そのまま、または、乾燥させて、固形化や粉末化し、本発明の揚げ衣用物性改質剤として用いることができる。乾燥方法は特に限定されず、気流乾燥法（フラッシュドライ法）、噴霧乾燥法（スプレードライ法）、ドラム乾燥法（ドラムドライ法）、真空乾燥法、凍結乾燥法（フリーズドライ法）などの各種乾燥方法を用いることができる。
The reaction product of gluten and organic acid obtained by the above heat treatment can be used as it is or after being dried and solidified or powdered, to be used as a physical property modifier for deep-fried clothes of the present invention. The drying method is not particularly limited, and various methods such as airflow drying method (flash drying method), spray drying method (spray drying method), drum drying method (drum drying method), vacuum drying method, freeze drying method (freeze drying method), etc. Drying methods can be used.
本発明の揚げ衣用物性改質剤は、そのまま食材表面に付着させて用いてもよいが、通常、食材表面に付着させ油調加熱するブレダータイプ及びバッタータイプの揚げ物用の衣材に小麦粉等の原料とともに含有させ、本発明のブレダータイプまたはバッタータイプの衣材として用いられる。
これらの衣材に含有させる本発明の揚げ衣用物性改良剤の量は、０．１－２重量％であり、好ましくは０．３－１．５重量％であり、さらに好ましくは０．４－０．８重量％である。 The physical properties modifier for fried clothes of the present invention may be used by directly adhering it to the surface of food materials, but it is usually wheat flour for batter-type and batter-type clothes materials that are oil-heated by adhering to the surface of food materials. It is contained together with such raw materials as the bladder type or batter type clothing material of the present invention.
The amount of the physical property-improving agent for deep-fried clothes of the present invention contained in these clothes is 0.1-2% by weight, preferably 0.3-1.5% by weight, and more preferably 0.4. -0.8% by weight.
これらの衣材に含有させる本発明の揚げ衣用物性改良剤の量は、０．１－２重量％であり、好ましくは０．３－１．５重量％であり、さらに好ましくは０．４－０．８重量％である。 The physical properties modifier for fried clothes of the present invention may be used by directly adhering it to the surface of food materials, but it is usually wheat flour for batter-type and batter-type clothes materials that are oil-heated by adhering to the surface of food materials. It is contained together with such raw materials as the bladder type or batter type clothing material of the present invention.
The amount of the physical property-improving agent for deep-fried clothes of the present invention contained in these clothes is 0.1-2% by weight, preferably 0.3-1.5% by weight, and more preferably 0.4. -0.8% by weight.
本発明のブレダータイプの衣材は、そのまま食材の表面に付着させて用いられる。
本発明のバッタータイプの衣材は、水を適量加えて、本発明のバッター液として用いられる。 The bladder type clothing material of the present invention is used by directly adhering it to the surface of the food material.
The batter type clothing material of the present invention is used as the batter liquid of the present invention after adding an appropriate amount of water.
本発明のバッタータイプの衣材は、水を適量加えて、本発明のバッター液として用いられる。 The bladder type clothing material of the present invention is used by directly adhering it to the surface of the food material.
The batter type clothing material of the present invention is used as the batter liquid of the present invention after adding an appropriate amount of water.
本発明の揚げ物用バッター液における揚げ衣用物性改質剤の含有量は、揚げ物用バッター液全重量に対して０．１－２重量％であり、好ましくは０．３－１．５重量％であり、さらに好ましくは０．４－０．８重量％である。０．１重量％未満の場合には、油調調理後、及び、常温で長時間保存した後、及び、冷蔵・冷凍保存後に電子レンジ調理した後において、サクサク感があり、油っぽくない衣になりにくかったり、食材のジューシー感が得られにくい。また、衣に含まれる小麦粉由来の澱粉の糊化を防ぎにくくなる。また、２％を超えても大きな影響は見られないが、１０％以上添加すると風味に影響する場合がある。
The content of the property modifier for deep-fried clothes in the frying batter liquid of the present invention is 0.1-2% by weight, preferably 0.3-1.5% by weight, based on the total weight of the frying batter liquid. And more preferably 0.4-0.8% by weight. If the amount is less than 0.1% by weight, it has a crunchy feeling and is not oily after oil-prepared cooking, long-term storage at room temperature, and microwave cooking after refrigeration/freezing storage. It is difficult to get rid of it and it is difficult to get the juiciness of the ingredients. Further, it becomes difficult to prevent gelatinization of starch derived from wheat flour contained in the clothes. Further, if it exceeds 2%, no significant effect is observed, but if 10% or more is added, it may affect the flavor.
本発明のバッター液に食材を浸漬し、パン粉付けもしくはそのままの状態で油調加熱する。油調加熱の条件は揚げ物の種類に応じて適宜設定されるが、例えばから揚げの場合、１６０－２１０℃の食用油脂中で３－８分油調加熱することにより製造することができる。油調加熱に使用される油脂としては、パーム油、コーン油等の一般的に揚げ物に用いる食用油脂であれば、特に制限されない。
本発明の衣材の用いられる揚げ物としては、例えば、から揚げ、天ぷら、フリッター、コロッケ、とんかつ、メンチカツ、白身魚フライ、竜田揚げ等があげられる。
また、小麦粉と水と食塩を主体とし、かつ加熱される食品である餃子、シュウマイ、春巻きの皮に含有させてもよい。該皮を用いて製造した餃子、シュウマイ、春巻きは、油調した場合、油っぽくなく、サクサクした食感を感じられるものとなる。 The food material is immersed in the batter liquid of the present invention, and bread-brushed or oil-heated as it is. The conditions for oil-conditioning heating are appropriately set depending on the type of fried food. For example, in the case of deep-fried food, it can be produced by heating oil-conditioning for 3-8 minutes in edible fats and oils at 160-210°C. The fats and oils used for oil-conditioning heating are not particularly limited as long as they are edible fats and oils generally used for deep-fried foods such as palm oil and corn oil.
Examples of the fried food used for the clothing material of the present invention include fried chicken, tempura, fritters, croquette, tonkatsu, minced pork, fried white fish, fried Tatsuda, and the like.
In addition, wheat flour, water, and salt may be the main constituents, and may be contained in the foods to be heated, such as dumplings, shumai, and spring rolls. Gyoza, Shumai, and spring rolls produced using the skin are not oily and have a crispy texture when oiled.
本発明の衣材の用いられる揚げ物としては、例えば、から揚げ、天ぷら、フリッター、コロッケ、とんかつ、メンチカツ、白身魚フライ、竜田揚げ等があげられる。
また、小麦粉と水と食塩を主体とし、かつ加熱される食品である餃子、シュウマイ、春巻きの皮に含有させてもよい。該皮を用いて製造した餃子、シュウマイ、春巻きは、油調した場合、油っぽくなく、サクサクした食感を感じられるものとなる。 The food material is immersed in the batter liquid of the present invention, and bread-brushed or oil-heated as it is. The conditions for oil-conditioning heating are appropriately set depending on the type of fried food. For example, in the case of deep-fried food, it can be produced by heating oil-conditioning for 3-8 minutes in edible fats and oils at 160-210°C. The fats and oils used for oil-conditioning heating are not particularly limited as long as they are edible fats and oils generally used for deep-fried foods such as palm oil and corn oil.
Examples of the fried food used for the clothing material of the present invention include fried chicken, tempura, fritters, croquette, tonkatsu, minced pork, fried white fish, fried Tatsuda, and the like.
In addition, wheat flour, water, and salt may be the main constituents, and may be contained in the foods to be heated, such as dumplings, shumai, and spring rolls. Gyoza, Shumai, and spring rolls produced using the skin are not oily and have a crispy texture when oiled.
本発明において、揚げ物用麺皮とは、春巻き、餃子、シュウマイ、パン等の中具を包むシートであって、本発明の揚げ衣用物性改質剤を含有する以外は、常法により製造したものを用いることができる。
In the present invention, the noodle skin for fried foods is a sheet that encloses fillings such as spring rolls, dumplings, dumplings, bread, etc., except that it contains the physical property modifier for fried clothes of the present invention, and was produced by a conventional method. One can be used.
揚げ物用麺皮における揚げ衣用物性改質剤の添加量は、揚げ物用麺皮に使用する小麦粉に対して対粉０．１－１０重量％であり、好ましくは０．１－５重量％であり、さらに好ましくは０．５－５重量％である。０．１重量％未満の場合には、油調調理後、及び、常温で長時間保存した後、及び、冷蔵・冷凍保存後に電子レンジ調理した後において、油っぽさが軽減させにくく、サクサク感のある食感になりにくかったり、衣の剥がれや澱粉の糊化防止に効果を得にくくなる。また、１０％以上添加すると風味に影響する場合がある。例えば、麺皮原料には小麦粉、食塩、水を用い、本発明の組成物を０．６重量％添加する。小麦粉に対する水の配合量は、当該組成物を添加した場合にも変える必要はなく、加水率３５－４０％で調節する。混捏して生地を休ませた後、圧延機にて厚さ０．２－２ｍｍに延ばし、適した形状に型抜き、裁断する。なお、本発明においては、具材を包むシート状のものであれば、小麦粉以外の穀物粉、例えば、米粉、そば粉等を原材料として使用してもよい。
The amount of the physical property modifier for fried clothes added to the noodle skin for fried food is 0.1-10% by weight, preferably 0.1-5% by weight, relative to the flour used for the noodle skin for fried food. %, and more preferably 0.5-5% by weight. If it is less than 0.1% by weight, it is difficult to reduce the oiliness after cooking in oil, after long-term storage at room temperature, and after microwave cooking after refrigeration/freezing storage, which makes it crunchy. It is difficult to obtain a pleasant texture, and it is difficult to obtain the effect of preventing peeling of clothes and gelatinization of starch. In addition, the addition of 10% or more may affect the flavor. For example, wheat flour, salt, and water are used as the raw materials for the noodle skin, and 0.6% by weight of the composition of the present invention is added. The blending amount of water with respect to the flour does not need to be changed even when the composition is added, and is adjusted at a water addition rate of 35-40%. After kneading and resting the dough, the dough is rolled to a thickness of 0.2-2 mm by a rolling mill, die-cut into a suitable shape and cut. In the present invention, grain powders other than wheat flour, such as rice flour and buckwheat flour, may be used as raw materials as long as they are sheet-shaped to wrap the ingredients.
The amount of the physical property modifier for fried clothes added to the noodle skin for fried food is 0.1-10% by weight, preferably 0.1-5% by weight, relative to the flour used for the noodle skin for fried food. %, and more preferably 0.5-5% by weight. If it is less than 0.1% by weight, it is difficult to reduce the oiliness after cooking in oil, after long-term storage at room temperature, and after microwave cooking after refrigeration/freezing storage, which makes it crunchy. It is difficult to obtain a pleasant texture, and it is difficult to obtain the effect of preventing peeling of clothes and gelatinization of starch. In addition, the addition of 10% or more may affect the flavor. For example, wheat flour, salt, and water are used as the raw materials for the noodle skin, and 0.6% by weight of the composition of the present invention is added. The blending amount of water with respect to the flour does not need to be changed even when the composition is added, and is adjusted at a water addition rate of 35-40%. After kneading and resting the dough, the dough is rolled to a thickness of 0.2-2 mm by a rolling mill, die-cut into a suitable shape and cut. In the present invention, grain powders other than wheat flour, such as rice flour and buckwheat flour, may be used as raw materials as long as they are sheet-shaped to wrap the ingredients.
以下に実施例および比較例を用いて、本発明を具体的に説明する。本発明はこれらに限定されるものではない。揚げ衣用物性改質剤の添加効果は、鶏のから揚げで評価した。
The present invention will be specifically described below with reference to examples and comparative examples. The present invention is not limited to these. The effect of adding the property modifier for fried clothes was evaluated by fried chicken.
（揚げ衣用物性改質剤の作製）
蒸留水５００ｍＬに、コハク酸４．００ｇを添加して混合し、混合液を得た。得られた混合液に、活性グルテン（水分量５．８Ｗ／Ｗ％）１００ｇを添加し、十分に撹拌しながら、ウォーターバスを用いて８０℃まで加熱した。８０℃達温後、３００分間、さらに撹拌を行い、活性グルテンとコハク酸を反応させた。得られた反応液に対してホモジナイザーを用いて、１２０秒間、乳化処理を行った。乳化処理液をバットに広げ、凍結乾燥機を用いて乾燥し、乾燥物（水分量７．０Ｗ／Ｗ％）を得た。
フードプロセッサーを用いて、当該乾燥物を粉砕し、揚げ衣用物性改質剤を得た。 (Preparation of physical property modifier for fried clothes)
To 500 mL of distilled water, 4.00 g of succinic acid was added and mixed to obtain a mixed solution. 100 g of active gluten (water content 5.8 W/W%) was added to the obtained mixed liquid, and heated to 80° C. using a water bath while being sufficiently stirred. After reaching 80° C., the mixture was further stirred for 300 minutes to react active gluten with succinic acid. The obtained reaction liquid was emulsified by using a homogenizer for 120 seconds. The emulsified liquid was spread on a vat and dried using a freeze dryer to obtain a dried product (water content 7.0 W/W%).
The dried product was crushed using a food processor to obtain a physical property modifier for fried clothes.
蒸留水５００ｍＬに、コハク酸４．００ｇを添加して混合し、混合液を得た。得られた混合液に、活性グルテン（水分量５．８Ｗ／Ｗ％）１００ｇを添加し、十分に撹拌しながら、ウォーターバスを用いて８０℃まで加熱した。８０℃達温後、３００分間、さらに撹拌を行い、活性グルテンとコハク酸を反応させた。得られた反応液に対してホモジナイザーを用いて、１２０秒間、乳化処理を行った。乳化処理液をバットに広げ、凍結乾燥機を用いて乾燥し、乾燥物（水分量７．０Ｗ／Ｗ％）を得た。
フードプロセッサーを用いて、当該乾燥物を粉砕し、揚げ衣用物性改質剤を得た。 (Preparation of physical property modifier for fried clothes)
To 500 mL of distilled water, 4.00 g of succinic acid was added and mixed to obtain a mixed solution. 100 g of active gluten (water content 5.8 W/W%) was added to the obtained mixed liquid, and heated to 80° C. using a water bath while being sufficiently stirred. After reaching 80° C., the mixture was further stirred for 300 minutes to react active gluten with succinic acid. The obtained reaction liquid was emulsified by using a homogenizer for 120 seconds. The emulsified liquid was spread on a vat and dried using a freeze dryer to obtain a dried product (water content 7.0 W/W%).
The dried product was crushed using a food processor to obtain a physical property modifier for fried clothes.
（鶏肉の前処理）
鶏胸肉を肉たたきで表裏３０回叩き、さらにテンダライザーで鶏胸肉の角度を変えながら、３０カ所程度筋切りをした。筋、皮、余分な脂肪の部位を取り除き、１５－２０ｇずつに切り分け、ピックル液に漬け込んで冷蔵庫で８時間保存した。ピックル液は、３．４ｇの重炭酸ナトリウム、１３．５ｇのトリポリリン酸ソーダ、６８．２ｇの馬鈴薯澱粉、１３．６ｇの食塩、８０．６ｇの脂質４０％植物クリーム、２０．５ｇの粉末ガラスープ、１．４ｇのキタンサンガム、３．４ｇの砂糖、３４０．９ｇの水、１３６．４ｇの氷を混合し、調製した。切り分けた鶏胸肉と肉の重量に対して約４５重量％のピックル液をステンレスジャーに入れ、１５回転／分、３時間タンブリングを行った。揉み込んだ鶏胸肉をザルに取り、余分なピックル液は落とした後、表１に示す評価用のバッターに浸した。水１００ｇを１００としたときに添加した各原材料のｇ重量を表中に記載した。 (Pretreatment of chicken)
The chicken breast was beaten with a meat beater 30 times on the front and back sides, and further, while changing the angle of the chicken breast with a tenderizer, about 30 places were cut. The muscle, skin, and excess fat were removed, cut into 15 to 20 g portions, soaked in pickle solution, and stored in the refrigerator for 8 hours. The pickle solution is 3.4 g of sodium bicarbonate, 13.5 g of sodium tripolyphosphate, 68.2 g of potato starch, 13.6 g of salt, 80.6 g of lipid 40% vegetable cream, 20.5 g of powder glass soup, It was prepared by mixing 1.4 g of chitansan gum, 3.4 g of sugar, 340.9 g of water and 136.4 g of ice. About 45% by weight of pickled chicken breast and the weight of the meat were placed in a stainless steel jar and tumbled at 15 rpm for 3 hours. The kneaded chicken breast was placed in a colander, and after dropping excess pickle liquid, it was dipped in the batter for evaluation shown in Table 1. The g weight of each raw material added when 100 g of water was taken as 100 is shown in the table.
鶏胸肉を肉たたきで表裏３０回叩き、さらにテンダライザーで鶏胸肉の角度を変えながら、３０カ所程度筋切りをした。筋、皮、余分な脂肪の部位を取り除き、１５－２０ｇずつに切り分け、ピックル液に漬け込んで冷蔵庫で８時間保存した。ピックル液は、３．４ｇの重炭酸ナトリウム、１３．５ｇのトリポリリン酸ソーダ、６８．２ｇの馬鈴薯澱粉、１３．６ｇの食塩、８０．６ｇの脂質４０％植物クリーム、２０．５ｇの粉末ガラスープ、１．４ｇのキタンサンガム、３．４ｇの砂糖、３４０．９ｇの水、１３６．４ｇの氷を混合し、調製した。切り分けた鶏胸肉と肉の重量に対して約４５重量％のピックル液をステンレスジャーに入れ、１５回転／分、３時間タンブリングを行った。揉み込んだ鶏胸肉をザルに取り、余分なピックル液は落とした後、表１に示す評価用のバッターに浸した。水１００ｇを１００としたときに添加した各原材料のｇ重量を表中に記載した。 (Pretreatment of chicken)
The chicken breast was beaten with a meat beater 30 times on the front and back sides, and further, while changing the angle of the chicken breast with a tenderizer, about 30 places were cut. The muscle, skin, and excess fat were removed, cut into 15 to 20 g portions, soaked in pickle solution, and stored in the refrigerator for 8 hours. The pickle solution is 3.4 g of sodium bicarbonate, 13.5 g of sodium tripolyphosphate, 68.2 g of potato starch, 13.6 g of salt, 80.6 g of lipid 40% vegetable cream, 20.5 g of powder glass soup, It was prepared by mixing 1.4 g of chitansan gum, 3.4 g of sugar, 340.9 g of water and 136.4 g of ice. About 45% by weight of pickled chicken breast and the weight of the meat were placed in a stainless steel jar and tumbled at 15 rpm for 3 hours. The kneaded chicken breast was placed in a colander, and after dropping excess pickle liquid, it was dipped in the batter for evaluation shown in Table 1. The g weight of each raw material added when 100 g of water was taken as 100 is shown in the table.
（揚げ工程及び保存方法）
揚げ工程と保存方法を図１のフローチャートに示した。鶏胸肉を表１に示すバッター液に浸した後、全体量の半分を１７０℃で２分間油調し、冷凍した。冷凍９日後に、凍ったままのから揚げの一部を電子レンジで再加熱（５００ワット／時間、３分間）し、加熱終了後０時間（実施例４）と１時間（実施例５）が経過した時点で、官能評価を行った。また、別の一部は１７０℃で４分間再油調し、６０℃の保温庫で０時間（実施例６）、１時間（実施例７）、２時間（実施例８）、３時間（実施例９）、４時間（実施例１０）、６時間（実施例１１）が経過した後、官能評価を行った。バッターを付けた後の残りの半分の鶏肉は１７０℃で４分間油調し、一部を油調後すぐに官能評価した（実施例１）。また、別の一部は油調終了後、室温２５℃で２０時間が経過した後、官能評価した（実施例２）。また別の一部は油調終了後、室温２５℃で２０時間保存し、食べる前に電子レンジで加熱して官能評価した（実施例３）。 (Frying process and storage method)
The frying process and the storage method are shown in the flow chart of FIG. After immersing the chicken breast in the batter solution shown in Table 1, half of the total amount was oiled at 170° C. for 2 minutes and frozen. After 9 days of freezing, a part of the deep-fried fried chicken was reheated in a microwave oven (500 watts/hour, 3 minutes), and 0 hours (Example 4) and 1 hour (Example 5) after completion of heating. Sensory evaluation was performed when the time elapsed. Further, another part was re-oiled at 170° C. for 4 minutes, and kept in a heat-retention box at 60° C. for 0 hour (Example 6), 1 hour (Example 7), 2 hours (Example 8), 3 hours ( Example 9) After 4 hours (Example 10) and 6 hours (Example 11), sensory evaluation was performed. The other half of the chicken after battering was subjected to oil conditioning at 170° C. for 4 minutes, and a part of the chicken was subjected to sensory evaluation immediately after the oil conditioning (Example 1). Further, another part was subjected to sensory evaluation after 20 hours had passed at room temperature of 25° C. after the oil preparation was completed (Example 2). Further, another part was stored at room temperature of 25° C. for 20 hours after the oil preparation was finished, and was heated in a microwave oven before being subjected to sensory evaluation (Example 3).
揚げ工程と保存方法を図１のフローチャートに示した。鶏胸肉を表１に示すバッター液に浸した後、全体量の半分を１７０℃で２分間油調し、冷凍した。冷凍９日後に、凍ったままのから揚げの一部を電子レンジで再加熱（５００ワット／時間、３分間）し、加熱終了後０時間（実施例４）と１時間（実施例５）が経過した時点で、官能評価を行った。また、別の一部は１７０℃で４分間再油調し、６０℃の保温庫で０時間（実施例６）、１時間（実施例７）、２時間（実施例８）、３時間（実施例９）、４時間（実施例１０）、６時間（実施例１１）が経過した後、官能評価を行った。バッターを付けた後の残りの半分の鶏肉は１７０℃で４分間油調し、一部を油調後すぐに官能評価した（実施例１）。また、別の一部は油調終了後、室温２５℃で２０時間が経過した後、官能評価した（実施例２）。また別の一部は油調終了後、室温２５℃で２０時間保存し、食べる前に電子レンジで加熱して官能評価した（実施例３）。 (Frying process and storage method)
The frying process and the storage method are shown in the flow chart of FIG. After immersing the chicken breast in the batter solution shown in Table 1, half of the total amount was oiled at 170° C. for 2 minutes and frozen. After 9 days of freezing, a part of the deep-fried fried chicken was reheated in a microwave oven (500 watts/hour, 3 minutes), and 0 hours (Example 4) and 1 hour (Example 5) after completion of heating. Sensory evaluation was performed when the time elapsed. Further, another part was re-oiled at 170° C. for 4 minutes, and kept in a heat-retention box at 60° C. for 0 hour (Example 6), 1 hour (Example 7), 2 hours (Example 8), 3 hours ( Example 9) After 4 hours (Example 10) and 6 hours (Example 11), sensory evaluation was performed. The other half of the chicken after battering was subjected to oil conditioning at 170° C. for 4 minutes, and a part of the chicken was subjected to sensory evaluation immediately after the oil conditioning (Example 1). Further, another part was subjected to sensory evaluation after 20 hours had passed at room temperature of 25° C. after the oil preparation was completed (Example 2). Further, another part was stored at room temperature of 25° C. for 20 hours after the oil preparation was finished, and was heated in a microwave oven before being subjected to sensory evaluation (Example 3).
（官能評価）
実施例１－１１のから揚げについて、「衣のサクサクした食感」「衣の油っぽさ」「肉のジューシー感」「肉のやわらかさ」「風味」「衣の曳きの強さ」を専門パネラー４名で評価した。各項目について評価基準を記した。
「衣のサクサクした食感」
×：サクサクしていない
○：ややサクサクしている
◎：サクサクしている
「衣の油っぽさ」
×：油っぽい
○：やや油っぽい
◎：油っぽくなく軽い
「肉のジューシー感」
×：ジャーシー感がない
○：ややジューシー感がある
◎：ジューシー感がある
「肉のやわらかさ」
×：硬い
○：やや硬い
◎：やわらかい
「風味」
○：良い
×：悪い
「衣の曳きの強さ」
×：曳きが強い
○：やや曳きがある
◎：曳きを感じない (sensory evaluation)
Regarding the fried chicken of Example 1-11, "crispy texture of batter""greasiness of batter""juiciness of meat""softness of meat""flavor""strength of battering of batter" It was evaluated by four professional panelists. The evaluation criteria are described for each item.
"The crispy texture of the clothes"
×: Not crispy ○: Slightly crispy ◎: Crunchy "greasyness of clothes"
×: Oily ○: Slightly oily ◎: Light and not oily “Juicy feeling of meat”
×: No jersey feeling ○: Some juicy feeling ◎: Juicy feeling “meat softness”
×: Hard ○: Slightly hard ◎: Soft “flavor”
○: Good ×: Bad "Strength of pulling clothes"
×: Strong pulling ○: Some pulling ◎: No pulling
実施例１－１１のから揚げについて、「衣のサクサクした食感」「衣の油っぽさ」「肉のジューシー感」「肉のやわらかさ」「風味」「衣の曳きの強さ」を専門パネラー４名で評価した。各項目について評価基準を記した。
「衣のサクサクした食感」
×：サクサクしていない
○：ややサクサクしている
◎：サクサクしている
「衣の油っぽさ」
×：油っぽい
○：やや油っぽい
◎：油っぽくなく軽い
「肉のジューシー感」
×：ジャーシー感がない
○：ややジューシー感がある
◎：ジューシー感がある
「肉のやわらかさ」
×：硬い
○：やや硬い
◎：やわらかい
「風味」
○：良い
×：悪い
「衣の曳きの強さ」
×：曳きが強い
○：やや曳きがある
◎：曳きを感じない (sensory evaluation)
Regarding the fried chicken of Example 1-11, "crispy texture of batter""greasiness of batter""juiciness of meat""softness of meat""flavor""strength of battering of batter" It was evaluated by four professional panelists. The evaluation criteria are described for each item.
"The crispy texture of the clothes"
×: Not crispy ○: Slightly crispy ◎: Crunchy "greasyness of clothes"
×: Oily ○: Slightly oily ◎: Light and not oily “Juicy feeling of meat”
×: No jersey feeling ○: Some juicy feeling ◎: Juicy feeling “meat softness”
×: Hard ○: Slightly hard ◎: Soft “flavor”
○: Good ×: Bad "Strength of pulling clothes"
×: Strong pulling ○: Some pulling ◎: No pulling
（結果）
官能評価の結果を表２に示した。 (result)
The results of the sensory evaluation are shown in Table 2.
官能評価の結果を表２に示した。 (result)
The results of the sensory evaluation are shown in Table 2.
揚げ衣用物性改質剤を鶏のから揚げのバッター液に添加して油調調理を行うと、揚げたて直後では、添加しない場合と比較して、サクサクした食感を呈し、油っぽさを軽減し、ジューシー感のあるから揚げとなった。油調調理後に時間が経過した場合でも、揚げ衣用物性改質剤を添加したから揚げは油っぽさが軽減させていた。電子レンジで加熱調理しても、油っぽさがなく、衣の曳きがない良好な食感を保持した。冷凍した場合には、冷凍庫から取り出した後に電子レンジで加熱調理すると、揚げ衣用物性改質剤を添加した唐揚げは油っぽさがなく、肉がやわらかかった。電子レンジで加熱調理を行って、時間を経過しても肉のやわらかさは持続した。冷凍した唐揚げを再度油調調理した場合には、揚げ衣用物性改質剤を添加したから揚げは油っぽさがなく、肉はやわらかく、ジューシー感があり、長時間品質を保持した。
When the physical property modifier for deep-fried clothes is added to the chicken batter liquid for deep-fried chicken and oil-prepared, immediately after being fried, the product has a crispy texture and is oily compared to the case without addition. It was fried because it had a reduced and juicy feel. Even when a certain amount of time passed after the oil-prepared cooking, the physical properties modifier for deep-fried clothes was added, so that the deep-fried food was less oily. Even when it was cooked in a microwave oven, it had no oiliness and retained a good texture without pulling on the clothes. When frozen, when it was taken out of the freezer and cooked in a microwave oven, the fried chicken with the physical property modifier for fried clothes was not oily and had a tender meat. After cooking with a microwave oven, the tenderness of the meat persisted over time. When the frozen fried chicken was cooked again with oil, the fried clothes were not oily because the physical property modifier was added, the meat was tender and juicy, and the quality was maintained for a long time.
When the physical property modifier for deep-fried clothes is added to the chicken batter liquid for deep-fried chicken and oil-prepared, immediately after being fried, the product has a crispy texture and is oily compared to the case without addition. It was fried because it had a reduced and juicy feel. Even when a certain amount of time passed after the oil-prepared cooking, the physical properties modifier for deep-fried clothes was added, so that the deep-fried food was less oily. Even when it was cooked in a microwave oven, it had no oiliness and retained a good texture without pulling on the clothes. When frozen, when it was taken out of the freezer and cooked in a microwave oven, the fried chicken with the physical property modifier for fried clothes was not oily and had a tender meat. After cooking with a microwave oven, the tenderness of the meat persisted over time. When the frozen fried chicken was cooked again with oil, the fried clothes were not oily because the physical property modifier was added, the meat was tender and juicy, and the quality was maintained for a long time.
以上説明してきたように、本発明によると、グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる揚げ物用物性改質剤は、揚げ物の衣材の原材料として用いることにより、衣においてサクサクした食感を呈し、油っぽさを軽減させ、食材のジューシー感ややわらかさを保持することが出来る。また、電子レンジによる加熱調理で問題となる衣のゴムのような曳きのある食感についても改善することが出来る。本発明の揚げ衣用物性改質剤を用いることによって、ライフスタイルの変化とともに需要が増えている冷凍食品や惣菜の揚げ物について、より簡便に品質を向上させることが可能になると考えられる。
As described above, according to the present invention, a solution containing gluten and an organic acid having 0.5 parts by weight or more of two or more carbonyl groups in the same molecule with respect to 100 parts by weight of the gluten, The physical property modifier for deep-fried foods obtained by heating at 65° C. or higher for 30 minutes or longer, when used as a raw material for deep-fried clothes, has a crispy texture in the batter, reduces oiliness, and is a food material. It can retain the juiciness and softness of. In addition, it is possible to improve the texture with a rubber-like towing that is a problem when cooking with a microwave oven. It is considered that the use of the physical property modifier for fried clothes of the present invention makes it possible to more easily improve the quality of fried foods and prepared foods, which are in increasing demand as lifestyle changes.
As described above, according to the present invention, a solution containing gluten and an organic acid having 0.5 parts by weight or more of two or more carbonyl groups in the same molecule with respect to 100 parts by weight of the gluten, The physical property modifier for deep-fried foods obtained by heating at 65° C. or higher for 30 minutes or longer, when used as a raw material for deep-fried clothes, has a crispy texture in the batter, reduces oiliness, and is a food material. It can retain the juiciness and softness of. In addition, it is possible to improve the texture with a rubber-like towing that is a problem when cooking with a microwave oven. It is considered that the use of the physical property modifier for fried clothes of the present invention makes it possible to more easily improve the quality of fried foods and prepared foods, which are in increasing demand as lifestyle changes.
Claims (6)
- グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる揚げ衣用物性改質剤。 A solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule is obtained by heating at 65° C. or more for 30 minutes or more. A physical property modifier for deep-fried clothes.
- グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる改質剤を、揚げ物の衣材に添加することを特徴とする、揚げ衣の物性改質方法。 A solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule is obtained by heating at 65° C. or more for 30 minutes or more. A method for modifying physical properties of fried clothes, which comprises adding a modifier to the fried clothes.
- 揚げ衣の物性改質が、揚げ衣の吸油抑制及び吸湿抑制及び澱粉の糊化抑制である、請求項２に記載の方法。 The method according to claim 2, wherein the modification of the physical properties of the fried batter is suppression of oil absorption and moisture absorption of the fried batter and suppression of gelatinization of starch.
- 揚げ物用バッター液全重量に対して、請求項１に記載の揚げ衣用物性改質剤を０．１－２重量部含有する、揚げ物用バッター液。 A batter liquid for frying, containing 0.1-2 parts by weight of the physical property modifier for deep-fried clothes according to the total weight of the batter liquid for frying food.
- 請求項４に記載の揚げ物用バッター液を用いて得られる揚げ物。 A fried food obtained using the batter liquid for fried food according to claim 4.
- グルテンと、該グルテン１００重量部に対して０．５重量部以上のカルボニル基を同一分子内に２つ以上有する有機酸とを含有する溶液を、６５℃以上で３０分以上加熱処理して得られる揚げ衣用物性改質剤の製造方法。
A solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule is obtained by heating at 65° C. or more for 30 minutes or more. A method for producing a physical property modifier for deep-fried clothes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020563185A JPWO2020137846A1 (en) | 2018-12-25 | 2019-12-20 |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018240808 | 2018-12-25 | ||
| JP2018-240808 | 2018-12-25 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2020137846A1 true WO2020137846A1 (en) | 2020-07-02 |
Family
ID=71126218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2019/049998 WO2020137846A1 (en) | 2018-12-25 | 2019-12-20 | Physical property improver for batter coating, batter coating physical property improvement method, batter liquid for fried food, and fried food |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPWO2020137846A1 (en) |
| WO (1) | WO2020137846A1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014142243A1 (en) * | 2013-03-15 | 2014-09-18 | グリコ栄養食品株式会社 | Modified gluten product, preparation method therefor, and food product including same |
-
2019
- 2019-12-20 WO PCT/JP2019/049998 patent/WO2020137846A1/en active Application Filing
- 2019-12-20 JP JP2020563185A patent/JPWO2020137846A1/ja active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014142243A1 (en) * | 2013-03-15 | 2014-09-18 | グリコ栄養食品株式会社 | Modified gluten product, preparation method therefor, and food product including same |
Non-Patent Citations (1)
| Title |
|---|
| "Materials and technologies useful for donut production", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 11, no. 1, 2015, pages 37 - 42, ISSN: 0911-2286 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2020137846A1 (en) | 2020-07-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2017188089A1 (en) | Powdery breader, and breader mix, batter material, and fried (-like) food product using powdery breader, and production methods therefor | |
| WO2015015870A1 (en) | Batter material, food using same and manufacturing process therefor | |
| EP3412155A1 (en) | Modified wheat flour for fried food coating | |
| US20130108744A1 (en) | Method for producing non-fried food | |
| JP3782711B2 (en) | Method for producing frozen fried food | |
| JP2002051718A (en) | Coat composition for fried food | |
| CN106659210B (en) | Mixture for fried food and flour coat | |
| JP7317501B2 (en) | Deep-fried food coating | |
| JP4652958B2 (en) | Deep-fried food and method for producing the same | |
| JP4382347B2 (en) | Non-fried food clothing and method for producing non-fried food using the same | |
| WO2013073227A1 (en) | Batter for deep-fried product, deep-fried product, and production method for deep-fried product | |
| JP6199631B2 (en) | Processed confectionery-like processed food with fish meat surimi and method for improving texture and / or reducing fish odor of the food | |
| JPWO2020130018A1 (en) | Flour mix for fried food | |
| JP4618952B2 (en) | Manufacturing method of fried food | |
| WO2020137846A1 (en) | Physical property improver for batter coating, batter coating physical property improvement method, batter liquid for fried food, and fried food | |
| JP2019041633A (en) | Composition for fried jiaozi blade | |
| JP4529003B2 (en) | Snack-like food with high meat content | |
| US9743677B2 (en) | Wheat flour for frying batter | |
| WO2022153435A1 (en) | Dusting powder mix for fried food | |
| US20110070347A1 (en) | Composition for blocking interfibrillar spaces in meat and meat treatment methods using said composition | |
| JP2589138B2 (en) | Method for producing dressed frozen food | |
| KR20130108116A (en) | A looseness improving agent for processed cereal food | |
| JP2018191547A (en) | Flour dough coat for spring roll, manufacturing method of flour dough coat for spring roll, composition for flour dough coat for spring roll, and manufacturing method of fried spring roll | |
| JP2011244720A (en) | Oil cooked food butter, processed food for cooking with oil, oil cooked food, and method for preserving the oil cooked food | |
| JP7045875B2 (en) | Batter mix for fried food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 19903251 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| ENP | Entry into the national phase |
Ref document number: 2020563185 Country of ref document: JP Kind code of ref document: A |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 19903251 Country of ref document: EP Kind code of ref document: A1 |