WO2022153435A1 - Dusting powder mix for fried food - Google Patents

Dusting powder mix for fried food Download PDF

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Publication number
WO2022153435A1
WO2022153435A1 PCT/JP2021/001036 JP2021001036W WO2022153435A1 WO 2022153435 A1 WO2022153435 A1 WO 2022153435A1 JP 2021001036 W JP2021001036 W JP 2021001036W WO 2022153435 A1 WO2022153435 A1 WO 2022153435A1
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Prior art keywords
starch
mix
oil
ingredients
batter
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PCT/JP2021/001036
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French (fr)
Japanese (ja)
Inventor
愛 小舘
亨 重松
Original Assignee
株式会社日清製粉ウェルナ
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Priority to JP2022574948A priority Critical patent/JPWO2022153435A1/ja
Priority to PCT/JP2021/001036 priority patent/WO2022153435A1/en
Priority to CN202180089210.0A priority patent/CN116744803A/en
Publication of WO2022153435A1 publication Critical patent/WO2022153435A1/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
    • 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 foods.
  • Fried batter is roughly classified into powder batter, batter, and liquid batter, batter.
  • the ingredients are heated by the batter formed from the batter without directly touching the frying oil to make it juicy, while the batter is moisturized by the frying oil. Evaporates to give a crispy, dry texture.
  • Patent Documents 1 to 3 Conventionally, clothing materials containing oil-processed starch have been disclosed in order to improve the binding property to the ingredients (for example, Patent Documents 1 to 3).
  • Patent Documents 4 and 5 describe that oil-processed acetylated starch is used as flouring.
  • Patent Document 6 describes that oil-processed phosphoric acid-crosslinked starch is used as a dusting powder.
  • Japanese Unexamined Patent Publication No. 62-14756 Japanese Unexamined Patent Publication No. 2005-073506
  • Japanese Unexamined Patent Publication No. 2005-185122 JP-A-2002-291431 Japanese Unexamined Patent Publication No. 2012-165724 JP-A-2007-28905
  • the binding property between the clothing material and the ingredient material was improved, but a slimy feeling was sometimes felt between the ingredient material and the clothing material.
  • the modified starch processed with fats and oils is used as the dusting powder, the obtained fried food may have an odor derived from the processed starch, and as a result, the flavor of the fried food may be deteriorated.
  • the present invention provides a dusting powder capable of suppressing sliminess and modified starch odor between clothing and ingredients while improving the bondability between clothing and ingredients.
  • the present inventor attaches dusting powder containing silicon dioxide and oil-processed starch to the ingredients, and then attaches the batter to the oil to make the ingredients bondable.
  • Excellent batter does not come off easily, the batter has a good texture with crispness even after a lapse of time after cooking, and has a good flavor with suppressed sliminess and processed starch odor between the batter and ingredients.
  • the present invention provides the following.
  • [1] A dusting mix for deep-fried foods containing silicon dioxide and modified starch.
  • [2] The flour mix for deep-fried foods according to [1], wherein the content of the modified starch is 50% by mass or more.
  • [3] The flour mix for deep-fried foods according to [1] or [2], wherein the content of silicon dioxide is 0.01 to 0.3% by mass.
  • [4] The item according to any one of [1] to [3], wherein the oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Starch mix for fried foods.
  • a method for producing a fried food which comprises attaching a clothing material to the ingredient to which the fried food dusting mix according to any one of [1] to [4] is attached, and then oiling the ingredients.
  • [6] Use of a mix containing silicon dioxide and modified starch for fats and oils as a flour for deep-fried foods.
  • [8] The use according to [6] or [7], wherein the content of silicon dioxide in the mix is 0.01 to 0.3% by mass.
  • oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Use of.
  • the fried food obtained by using the fried food dusting mix of the present invention has excellent binding properties between the ingredients and the batter, and the batter does not easily come off.
  • the batter has a crispy and good texture even after a lapse of time after cooking.
  • the flavor of fried food can be improved by suppressing the sliminess between the batter and the ingredients, which is caused by the conventional dusting, and the odor derived from the modified starch.
  • the present invention provides a flour mix for deep-fried foods.
  • the fried food dusting mix of the present invention (hereinafter, also simply referred to as the mix of the present invention) is used as a dusting powder to be sprinkled on the ingredients before attaching the clothing material in the production of the fried food.
  • the mix of the present invention contains silicon dioxide.
  • Silicon dioxide is a component conventionally used as a food additive for the purpose of an adsorbent, an excipient, and an anticaking agent.
  • the silicon dioxide used in the mix of the present invention preferably contains 99% by volume or more of particles having a particle size of 50 ⁇ m or less, and more preferably 99% by volume of particles having a particle size of 30 ⁇ m or less, based on the particle size distribution by the laser diffraction method. It contains 99% by volume or more of particles having a particle size of 15 ⁇ m or less.
  • Such silicon dioxide is commercially available and may be used.
  • the content of silicon dioxide in the mix of the present invention is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.2% by mass, still more preferably 0.05, based on the total mass of the mix. It is ⁇ 0.1% by mass. If the content of silicon dioxide in the mix is too low, the resulting fried food may not sufficiently reduce the sliminess between the ingredients and the garment and the odor derived from the modified starch. On the other hand, if the content of silicon dioxide in the mix is too high, the resulting fried food may have a reduced adhesion to the batter or a reduced texture of the batter.
  • the mix of the present invention further contains modified starch.
  • the modified starch used in the mix of the present invention is obtained by mixing 100 parts by mass of the raw material starch with about 0.01 to 30 parts by mass of edible oil and fat, preferably 0.05 to 1 part by mass. It is an oil-and-fat modified starch prepared by appropriately drying the mixture. If desired, the mixture may be heat treated before and after drying. Alternatively, commercially available modified starch may be used.
  • the origin of the raw material starch of the oil-processed starch is not particularly limited, and examples thereof include cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch, rice starch, etc., underground starch is preferable, and tapioca starch is more preferable. .. These starches can be used as unprocessed starch or modified starch that has been subjected to processing such as pregelatinization, etherification, esterification, cross-linking, and oxidation.
  • the raw material starch may be any one or a combination of two or more of the unprocessed and modified starches listed above.
  • the modified starch used in the present invention is made from one or more selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid cross-linked starch.
  • Acetylated starch is starch that has been esterified by reacting starch with acetic anhydride.
  • Acetylated starch is a component conventionally used as a food additive for the purpose of improving texture and physical properties.
  • the acetylated starch may have been subjected to a processing treatment other than acetylation, and examples thereof include acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and acetylated oxidized starch. ..
  • Such acetylated starch is commercially available, and these may be used as raw material starch.
  • Phosphoric acid cross-linked starch is starch cross-linked by esterification by reacting starch with phosphorus oxychloride, phosphoric acid anhydride, trimetaphosphate and the like.
  • Phosphate-crosslinked starch is a component conventionally used as a food additive for the purpose of improving texture.
  • Such phosphoric acid cross-linked starches are commercially available, and these may be used as raw material starches.
  • the oil-and-fat-processed starch used in the present invention may be prepared by combining any one or more of the modified starch, acetylated starch and phosphoric acid-crosslinked starch and processing the oil-and-fat according to the above procedure, or separately. It may be prepared by mixing after fat processing.
  • the type of edible oil and fat used for preparing the oil-processed starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, red flower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef fat, and pig.
  • examples thereof include edible vegetable oils and fats such as fats and animal oils and fats. These edible oils and fats can be used alone or in combination of two or more.
  • a flour containing a large amount of oil for example, non-defatted soybean flour and the like may be used as a substitute for a part or all of the edible oil and fat.
  • the content of the modified starch in the oil-and-fat processed starch in the mix of the present invention is preferably 50% by mass or more, more preferably 55 to 99.5% by mass, and further preferably 60 to 99% by mass in the total mass of the mix.
  • the mix of the present invention may further contain other components, if necessary, in addition to the above-mentioned silicon dioxide and modified starch.
  • the other components include flours such as wheat flour and rice flour; starches other than oil-processed starches; sugars; proteins; gelling agents, thickeners; seasonings such as salt and amino acids; spices; flavors; powdered oils and fats. , Etc., but are not limited to these.
  • any one or a combination of two or more of the other components can be contained depending on the desired characteristics of the fried food and the like.
  • the total content of the other components in the mix of the present invention may be the balance of silicon dioxide and oil-processed starch, but is preferably 50% by mass or less, more preferably 45% by mass or less, based on the total mass of the mix. , More preferably 40% by mass or less.
  • the content of each of the other components may be appropriately adjusted according to the desired characteristics of the fried food and the like.
  • the mix of the present invention can be used in the same manner as conventional flour for deep-fried foods.
  • the mix of the present invention may be directly attached to the surface of the ingredients.
  • the procedure for adhering the mix of the present invention to the ingredients is not particularly limited, but preferably, the mix is sprinkled on the ingredients and adhered.
  • the "glare" operation includes all operations that can directly attach the mix of the present invention to the surface of the ingredient.
  • the "bagging" operation includes an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and the ingredients into a sealable bag and shaking with the entrance of the bag closed. An operation of spreading the mix on a plate or the like and rolling the ingredients on the mix can be exemplified.
  • the ingredients are not particularly limited, and for example, various meats such as chicken, pig, cow, sheep, and goat; fish and shellfish such as squid, shrimp, fish, and shellfish; vegetables, and artificial meat such as soybean meat. Ingredients can be mentioned. From the viewpoint of preventing odors derived from modified starch, the mix of the present invention is preferably used for ingredients such as fish and shellfish in which an odor is easily perceived. If desired, the ingredients may be seasoned prior to attaching the mix of the invention.
  • the desired fried food can be obtained by oiling the ingredients to which the mix of the present invention is attached according to a conventional method. Therefore, the present invention also provides a method for producing a fried food, which comprises attaching a clothing material to an ingredient to which the mix of the present invention is attached and then oiling it.
  • the procedure for producing fried foods in the method of the present invention can be carried out according to the usual procedure for producing fried foods, except that the mix of the present invention is used as the dusting powder.
  • the type of clothing material used in the method of the present invention is not particularly limited, and may be powdered clothing material (bredder) or liquid clothing material (batter). Examples of bladder include, but are not limited to, bread crumbs, fried chicken flour, flour, starch flour, and the like. Examples of batters include, but are not limited to, egg liquid, batters for frying with tempura and bread crumbs, and batters for deep-fried chicken.
  • the mix of the present invention is directly attached to the surface of the ingredients, then the batter is attached to the ingredients to which the mix of the present invention is attached, and then the oil syrup is attached. do.
  • the mix of the present invention is directly attached to the surface of the ingredients, and then the egg liquid or the batter is attached to the ingredients to which the mix of the present invention is attached. After further adhering bread crumbs, oil it.
  • the means of oiling includes deep frying with a large amount of oil, fried food with a small amount of oil, and the like, and is not particularly limited.
  • Test 1 Preparation of flour mix for fried food
  • Fine silicon dioxide containing 99% by volume or more of particles with a particle size of 15 ⁇ m or less
  • oil-processed starch oil-processed unprocessed starch, oil-processed acetylated starch, or oil-processed phosphoric acid-crosslinked starch; all of them are oil-and-fat per 100 parts by mass of starch.
  • acetylated starch, phosphoric acid cross-linked starch, oxidized starch, and wheat flour (weak flour) are mixed in the formulations shown in Tables 1 and 2 below, and a dusting mix for fried foods (Production Example). 1 to 7 and Comparative Examples 1 to 9) were prepared.
  • a batter solution was prepared by mixing 30% by mass of cake flour, 10% by mass of whole eggs and 60% by mass of cold water.
  • the flour mix prepared above was evenly adhered to the entire surface of pork loin (200 g per piece, 1 cm thick).
  • the meat to which the mix was attached was passed through the batter solution, breaded, and oiled with salad oil heated to 170 ° C. for 4 minutes to produce pork cutlet.
  • the crude heat of the produced pork cutlet was removed, and the pork cutlet was stored in a refrigerator for 6 hours and then stored at room temperature (about 25 ° C.) for 1 hour.
  • the pork cutlet after storage was cut with a kitchen knife, and the adhesiveness of the batter at that time was evaluated.
  • the texture of the batter when eating the pork cutlet after storage, the sliminess between the batter and the meat, and the modified starch odor were evaluated.
  • the evaluation was carried out by 10 specialized panelists according to the following evaluation criteria, and the average score of the evaluation of 10 people was calculated.
  • Evaluation criteria 5 points: Even if the fried food is cut with a kitchen knife, the clothes do not come off at all, which is extremely good. 4 points: Even if the fried food is cut with a kitchen knife, the clothes hardly come off, which is good. 3 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the portion corresponding to 10 to 20% of the entire circumference of the cut surface. 2 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 20% and 50% or less of the entire circumference of the cut surface, which is defective.
  • Test 2 Tonkatsu was produced and evaluated by the same procedure as in Test 1 except that the composition of the dusting mix was changed as shown in Table 3. The results are shown in Table 3. The results of Production Example 1 are shown again in Table 3.
  • Test 3 A frying with bread crumbs was produced and evaluated in the same procedure as in Test 1 except that the ingredients were changed as shown in Table 4. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.

Abstract

Provided is a dusting powder that, while improving binding between a coating and an ingredient, also suppresses sliminess between the coating and the ingredient and suppresses the odor of processed starch. This dusting powder mix for fried food contains silicon dioxide and oil- or fat-processed starch.

Description

揚げ物用打ち粉ミックスFlour mix for fried food
　本発明は、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 foods.
　揚げ物の衣材は、粉末状の衣材であるブレダーと、液状の衣材であるバッターに大きく分類される。いずれの場合でも、衣材を用いて得られた揚げ物では、具材は、衣材から形成された衣によって直接揚げ油に触れることなく加熱されてジューシーに仕上がり、一方で衣は、揚げ油により水分が蒸発してサクサクとした乾いた食感となる。 Fried batter is roughly classified into powder batter, batter, and liquid batter, batter. In either case, in the fried food obtained using the batter, the ingredients are heated by the batter formed from the batter without directly touching the frying oil to make it juicy, while the batter is moisturized by the frying oil. Evaporates to give a crispy, dry texture.
　揚げ物においては、加熱により具材が収縮又は変形することで、加熱調理中又は調理後に具材から衣が剥がれるという問題がある。この問題に対処するため、具材と衣材とがよく密着するように、具材に予め打ち粉をまぶしてから、衣材を付着させ調理することが従来行われている。一方、具材と衣とを密着させると、具材の水分が衣に移行しやすいため、調理後の時間経過に伴い衣のサクミがある食感が失われやすい。この傾向は、揚げ物を低温で保存する場合に顕著である。 In fried foods, there is a problem that the batter is peeled off from the ingredients during or after cooking due to the shrinkage or deformation of the ingredients due to heating. In order to deal with this problem, it has been conventionally practiced to dust the ingredients in advance so that the ingredients and the clothing material are in close contact with each other, and then attach the clothing material to the cooking material. On the other hand, when the ingredients and the batter are brought into close contact with each other, the moisture of the ingredients is easily transferred to the batter, so that the crispy texture of the batter is likely to be lost with the passage of time after cooking. This tendency is remarkable when the fried food is stored at a low temperature.
　従来、具材への結着性を高めるために油脂加工澱粉を含有する衣材が開示されている（例えば特許文献１～３）。揚げ物用の打ち粉に関して、特許文献４、５には、油脂加工アセチル化澱粉を打ち粉として用いることが記載されている。また、特許文献６には、油脂加工リン酸架橋澱粉を打ち粉として用いることが記載されている。これらの技術は、具材から衣材が剥がれないよう結着性を高めることや、揚げ物衣のサクサクとした食感を向上させることを課題としている。 Conventionally, clothing materials containing oil-processed starch have been disclosed in order to improve the binding property to the ingredients (for example, Patent Documents 1 to 3). Regarding flouring for deep-fried foods, Patent Documents 4 and 5 describe that oil-processed acetylated starch is used as flouring. Further, Patent Document 6 describes that oil-processed phosphoric acid-crosslinked starch is used as a dusting powder. These techniques have the problems of improving the binding property so that the batter does not come off from the ingredients and improving the crispy texture of the fried batter.
特開昭６２－１４７５６号公報Japanese Unexamined Patent Publication No. 62-14756 特開２００５－０７３５０６号公報Japanese Unexamined Patent Publication No. 2005-073506 特開２００５－１８５１２２号公報Japanese Unexamined Patent Publication No. 2005-185122 特開２００２－２９１４３１号公報JP-A-2002-291431 特開２０１２－１６５７２４号公報Japanese Unexamined Patent Publication No. 2012-165724 特開２００７－２８９０５号公報JP-A-2007-28905
　特許文献１～６のように油脂加工澱粉を打ち粉として用いた場合、衣材と具材の結着性が向上する一方で、具材と衣の間にぬめりが感じられることがあった。また、油脂加工した加工澱粉を打ち粉として用いた場合、得られた揚げ物が加工澱粉に由来する臭気を有することがあり、その結果揚げ物の風味が低下することがあった。本発明は、衣材と具材の結着性を向上させながらも、衣と具材の間のぬめりや加工澱粉臭を抑えることができる打ち粉を提供する。 When the oil-and-fat modified starch was used as the dusting powder as in Patent Documents 1 to 6, the binding property between the clothing material and the ingredient material was improved, but a slimy feeling was sometimes felt between the ingredient material and the clothing material. Further, when the modified starch processed with fats and oils is used as the dusting powder, the obtained fried food may have an odor derived from the processed starch, and as a result, the flavor of the fried food may be deteriorated. The present invention provides a dusting powder capable of suppressing sliminess and modified starch odor between clothing and ingredients while improving the bondability between clothing and ingredients.
　本発明者は、具材に、二酸化ケイ素と油脂加工澱粉とを含有する打ち粉を付着させた後、衣材を付着させて油ちょうすることで、具材と衣材との結着性に優れて衣が剥がれにくく、調理後に時間が経過しても衣がサクミのある良好な食感を有し、かつ衣と具材の間のぬめりや加工澱粉臭が抑えられた良好な風味を有する揚げ物を製造することができることを見出した。 The present inventor attaches dusting powder containing silicon dioxide and oil-processed starch to the ingredients, and then attaches the batter to the oil to make the ingredients bondable. Excellent batter does not come off easily, the batter has a good texture with crispness even after a lapse of time after cooking, and has a good flavor with suppressed sliminess and processed starch odor between the batter and ingredients. We have found that we can produce fried foods.
　したがって、本発明は、以下を提供する。
〔１〕二酸化ケイ素と油脂加工澱粉とを含有する揚げ物用打ち粉ミックス。
〔２〕前記油脂加工澱粉の含有量が５０質量％以上である、〔１〕記載の揚げ物用打ち粉ミックス。
〔３〕前記二酸化ケイ素の含有量が０．０１～０．３質量％である、〔１〕又は〔２〕記載の揚げ物用打ち粉ミックス。
〔４〕前記油脂加工澱粉が、未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉からなる群より選択される１種以上を原料とする、〔１〕～〔３〕のいずれか１項に記載の揚げ物用打ち粉ミックス。
〔５〕〔１〕～〔４〕のいずれか１項記載の揚げ物用打ち粉ミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む、揚げ物の製造方法。
〔６〕二酸化ケイ素と油脂加工澱粉とを含有するミックスの揚げ物用打ち粉としての使用。
〔７〕前記ミックスにおける油脂加工澱粉の含有量が５０質量％以上である、〔６〕記載の使用。
〔８〕前記ミックスにおける二酸化ケイ素の含有量が０．０１～０．３質量％である、〔６〕又は〔７〕記載の使用。
〔９〕前記油脂加工澱粉が、未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉からなる群より選択される１種以上を原料とする、〔６〕～〔８〕のいずれか１項に記載の使用。 Therefore, the present invention provides the following.
[1] A dusting mix for deep-fried foods containing silicon dioxide and modified starch.
[2] The flour mix for deep-fried foods according to [1], wherein the content of the modified starch is 50% by mass or more.
[3] The flour mix for deep-fried foods according to [1] or [2], wherein the content of silicon dioxide is 0.01 to 0.3% by mass.
[4] The item according to any one of [1] to [3], wherein the oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Starch mix for fried foods.
[5] A method for producing a fried food, which comprises attaching a clothing material to the ingredient to which the fried food dusting mix according to any one of [1] to [4] is attached, and then oiling the ingredients.
[6] Use of a mix containing silicon dioxide and modified starch for fats and oils as a flour for deep-fried foods.
[7] The use according to [6], wherein the content of the modified starch in the mixture is 50% by mass or more.
[8] The use according to [6] or [7], wherein the content of silicon dioxide in the mix is 0.01 to 0.3% by mass.
[9] The item according to any one of [6] to [8], wherein the oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Use of.
　本発明の揚げ物用打ち粉ミックスを用いて得られた揚げ物は、具材と衣材との結着性に優れていて衣が剥がれにくい。また調理後に時間が経過しても、衣がサクミのある良好な食感を有している。また本発明によれば、従来の打ち粉で生じていた衣と具材の間のぬめりや、加工澱粉に由来する臭気を抑えることで、揚げ物の風味を改善することができる。 The fried food obtained by using the fried food dusting mix of the present invention has excellent binding properties between the ingredients and the batter, and the batter does not easily come off. In addition, the batter has a crispy and good texture even after a lapse of time after cooking. Further, according to the present invention, the flavor of fried food can be improved by suppressing the sliminess between the batter and the ingredients, which is caused by the conventional dusting, and the odor derived from the modified starch.
　本発明は、揚げ物用打ち粉ミックスを提供する。本発明の揚げ物用打ち粉ミックス（以下、単に本発明のミックスともいう）は、揚げ物の製造の際に、衣材を付着させる前の具材にまぶす打ち粉として用いられる。 The present invention provides a flour mix for deep-fried foods. The fried food dusting mix of the present invention (hereinafter, also simply referred to as the mix of the present invention) is used as a dusting powder to be sprinkled on the ingredients before attaching the clothing material in the production of the fried food.
　本発明のミックスは、二酸化ケイ素を含有する。二酸化ケイ素は、吸着剤や賦形剤、固結防止剤の目的で、従来食品添加物として利用されている成分である。本発明のミックスに用いられる二酸化ケイ素は、レーザー回折法による粒子径分布に基づいて、好ましくは粒径５０μｍ以下の粒子を９９体積％以上含み、より好ましくは粒径３０μｍ以下の粒子を９９体積％以上含み、さらに好ましくは粒径１５μｍ以下の粒子を９９体積％以上含む。このような二酸化ケイ素は市販されており、これらを使用してもよい。 The mix of the present invention contains silicon dioxide. Silicon dioxide is a component conventionally used as a food additive for the purpose of an adsorbent, an excipient, and an anticaking agent. The silicon dioxide used in the mix of the present invention preferably contains 99% by volume or more of particles having a particle size of 50 μm or less, and more preferably 99% by volume of particles having a particle size of 30 μm or less, based on the particle size distribution by the laser diffraction method. It contains 99% by volume or more of particles having a particle size of 15 μm or less. Such silicon dioxide is commercially available and may be used.
　本発明のミックスにおける二酸化ケイ素の含有量は、該ミックスの全質量中、好ましくは０．０１～０．３質量％、より好ましくは０．０３～０．２質量％、さらに好ましくは０．０５～０．１質量％である。該ミックスにおける二酸化ケイ素の含有量が少なすぎると、得られた揚げ物において、具材と衣との間のぬめりや、加工澱粉に由来する臭気が充分に低減しないことがある。一方、該ミックスにおける二酸化ケイ素の含有量が多すぎると、得られた揚げ物が、衣の付着性が低下するか、又は衣の食感が低下することがある。 The content of silicon dioxide in the mix of the present invention is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.2% by mass, still more preferably 0.05, based on the total mass of the mix. It is ~ 0.1% by mass. If the content of silicon dioxide in the mix is too low, the resulting fried food may not sufficiently reduce the sliminess between the ingredients and the garment and the odor derived from the modified starch. On the other hand, if the content of silicon dioxide in the mix is too high, the resulting fried food may have a reduced adhesion to the batter or a reduced texture of the batter.
　本発明のミックスは、さらに油脂加工澱粉を含有する。好ましくは、本発明のミックスに用いられる油脂加工澱粉は、原料澱粉１００質量部と、食用油脂０．０１～３０質量部程度、好ましくは、０．０５～１質量部とを混合し、得られた混合物を適宜乾燥することで調製された油脂加工澱粉である。必要に応じて、該混合物の乾燥の前後に該混合物を加熱処理してもよい。あるいは、市販の油脂加工澱粉を使用してもよい。 The mix of the present invention further contains modified starch. Preferably, the modified starch used in the mix of the present invention is obtained by mixing 100 parts by mass of the raw material starch with about 0.01 to 30 parts by mass of edible oil and fat, preferably 0.05 to 1 part by mass. It is an oil-and-fat modified starch prepared by appropriately drying the mixture. If desired, the mixture may be heat treated before and after drying. Alternatively, commercially available modified starch may be used.
　該油脂加工澱粉の原料澱粉の由来は、特に制限されず、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、馬鈴薯澱粉、小麦澱粉、米澱粉等が挙げられ、地下系澱粉が好ましく、タピオカ澱粉がより好ましい。これらの澱粉は、未加工澱粉として、又はα化、エーテル化、エステル化、架橋、酸化等の加工を施した加工澱粉として用いることができる。該原料澱粉は、上記に挙げた未加工及び加工澱粉のいずれか１種又は２種以上の組み合わせであればよい。 The origin of the raw material starch of the oil-processed starch is not particularly limited, and examples thereof include cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch, rice starch, etc., underground starch is preferable, and tapioca starch is more preferable. .. These starches can be used as unprocessed starch or modified starch that has been subjected to processing such as pregelatinization, etherification, esterification, cross-linking, and oxidation. The raw material starch may be any one or a combination of two or more of the unprocessed and modified starches listed above.
　好ましくは、本発明で用いる油脂加工澱粉は、未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉からなる群より選択される１種以上を原料とする。アセチル化澱粉は、澱粉と無水酢酸を反応させ、エステル化した澱粉である。アセチル化澱粉は、食感改良や物性改良の目的で、従来食品添加物として利用されている成分である。該アセチル化澱粉には、アセチル化以外の加工処理を施されたものであってもよく、その例としては、アセチル化リン酸架橋澱粉、アセチル化アジピン酸架橋澱粉、アセチル化酸化澱粉が挙げられる。このようなアセチル化澱粉は市販されており、これらを原料澱粉に使用してもよい。リン酸架橋澱粉は、澱粉と、オキシ塩化リン、無水リン酸、トリメタリン酸塩等とを反応させ、エステル化により架橋された澱粉である。リン酸架橋澱粉は、食感改良の目的で、従来食品添加物として利用されている成分である。このようなリン酸架橋澱粉は市販されており、これらを原料澱粉に使用してもよい。 Preferably, the modified starch used in the present invention is made from one or more selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid cross-linked starch. Acetylated starch is starch that has been esterified by reacting starch with acetic anhydride. Acetylated starch is a component conventionally used as a food additive for the purpose of improving texture and physical properties. The acetylated starch may have been subjected to a processing treatment other than acetylation, and examples thereof include acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and acetylated oxidized starch. .. Such acetylated starch is commercially available, and these may be used as raw material starch. Phosphoric acid cross-linked starch is starch cross-linked by esterification by reacting starch with phosphorus oxychloride, phosphoric acid anhydride, trimetaphosphate and the like. Phosphate-crosslinked starch is a component conventionally used as a food additive for the purpose of improving texture. Such phosphoric acid cross-linked starches are commercially available, and these may be used as raw material starches.
　本発明で用いる油脂加工澱粉は、該未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉をいずれか１種、又は２種以上組み合わせて上記手順で油脂加工することで調製されてもよく、又は別々に油脂加工した後で混合することで調製されてもよい。 The oil-and-fat-processed starch used in the present invention may be prepared by combining any one or more of the modified starch, acetylated starch and phosphoric acid-crosslinked starch and processing the oil-and-fat according to the above procedure, or separately. It may be prepared by mixing after fat processing.
　前記油脂加工澱粉の調製に用いられる食用油脂の種類は、特に制限されず、例えば、大豆油、菜種油、綿実油、紅花油、ヒマワリ油、米油、コーン油、パーム油、エゴマ油、牛脂、豚脂等の食用の植物性油脂及び動物性油脂が挙げられる。これら食用油脂は、いずれか１種又は２種以上組み合わせて用いることができる。また、食用油脂の一部又は全部の代替品として、油分を多く含む穀粉、例えば脱脂していない大豆粉等を用いてもよい。 The type of edible oil and fat used for preparing the oil-processed starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, red flower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef fat, and pig. Examples thereof include edible vegetable oils and fats such as fats and animal oils and fats. These edible oils and fats can be used alone or in combination of two or more. Further, as a substitute for a part or all of the edible oil and fat, a flour containing a large amount of oil, for example, non-defatted soybean flour and the like may be used.
　本発明のミックスにおける油脂加工澱粉の含有量は、該ミックスの全質量中、好ましくは５０質量％以上、より好ましくは５５～９９．５質量％、さらに好ましくは６０～９９質量％である。該ミックスにおける該油脂加工澱粉の含有量を５０質量％以上とすることで、該ミックスを用いて得られる揚げ物における衣の付着性と食感を向上させることができる。 The content of the modified starch in the oil-and-fat processed starch in the mix of the present invention is preferably 50% by mass or more, more preferably 55 to 99.5% by mass, and further preferably 60 to 99% by mass in the total mass of the mix. By setting the content of the oil-and-fat modified starch in the mix to 50% by mass or more, it is possible to improve the adhesion and texture of the batter in the fried food obtained by using the mix.
　本発明のミックスは、上述した二酸化ケイ素と油脂加工澱粉以外に、必要に応じて、他の成分をさらに含有していてもよい。当該他の成分としては、例えば、小麦粉、米粉等の穀粉；油脂加工澱粉以外の澱粉；糖類；蛋白質類；ゲル化剤、増粘剤；食塩、アミノ酸等の調味料；香辛料；香料；粉末油脂、等が挙げられるが、これらに限定されない。本発明のミックスにおいては、所望する揚げ物の特性等に応じて、当該他の成分をいずれか１種又は２種以上組み合わせて含有することができる。本発明のミックスにおける当該他の成分の合計含有量は、二酸化ケイ素と油脂加工澱粉の残部であればよいが、該ミックスの全質量中、好ましくは５０質量％以下、より好ましくは４５質量％以下、さらに好ましくは４０質量％以下である。当該他の成分の各々の含有量は、所望する揚げ物の特性等に応じて適宜調整すればよい。 The mix of the present invention may further contain other components, if necessary, in addition to the above-mentioned silicon dioxide and modified starch. Examples of the other components include flours such as wheat flour and rice flour; starches other than oil-processed starches; sugars; proteins; gelling agents, thickeners; seasonings such as salt and amino acids; spices; flavors; powdered oils and fats. , Etc., but are not limited to these. In the mix of the present invention, any one or a combination of two or more of the other components can be contained depending on the desired characteristics of the fried food and the like. The total content of the other components in the mix of the present invention may be the balance of silicon dioxide and oil-processed starch, but is preferably 50% by mass or less, more preferably 45% by mass or less, based on the total mass of the mix. , More preferably 40% by mass or less. The content of each of the other components may be appropriately adjusted according to the desired characteristics of the fried food and the like.
　本発明のミックスは、従来の揚げ物用の打ち粉と同様に使用することができる。典型的には、揚げ物の製造において、具材の表面に本発明のミックスを直接付着させればよい。本発明のミックスを具材に付着させる手順は、特に制限されないが、好適には、該ミックスを具材にまぶして付着させる。該「まぶす」操作には、具材の表面に本発明のミックスを直接付着させ得る操作全般が包含される。具体的には、該「まぶす」操作としては、具材の上方からミックスを振り掛ける操作、ミックスと具材とを密閉可能な袋に投入して袋の入り口を閉じた状態で振盪する操作、ミックスを皿等に広げて該ミックスの上で具材を転がす操作、などを例示できる。 The mix of the present invention can be used in the same manner as conventional flour for deep-fried foods. Typically, in the production of fried foods, the mix of the present invention may be directly attached to the surface of the ingredients. The procedure for adhering the mix of the present invention to the ingredients is not particularly limited, but preferably, the mix is sprinkled on the ingredients and adhered. The "glare" operation includes all operations that can directly attach the mix of the present invention to the surface of the ingredient. Specifically, the "bagging" operation includes an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and the ingredients into a sealable bag and shaking with the entrance of the bag closed. An operation of spreading the mix on a plate or the like and rolling the ingredients on the mix can be exemplified.
　具材としては、特に制限されず、例えば、鶏、豚、牛、羊、ヤギなどの肉類；イカ、エビ、魚、貝などの魚介類；野菜類、大豆ミート等の疑似肉類などの種々の食材が挙げられる。加工澱粉に由来する臭気防止の観点からは、本発明のミックスは、魚介類などの臭みが感じられやすい具材に対して好適に使用される。必要に応じて、本発明のミックスを付着させる前に、該具材に下味をつけてもよい。 The ingredients are not particularly limited, and for example, various meats such as chicken, pig, cow, sheep, and goat; fish and shellfish such as squid, shrimp, fish, and shellfish; vegetables, and artificial meat such as soybean meat. Ingredients can be mentioned. From the viewpoint of preventing odors derived from modified starch, the mix of the present invention is preferably used for ingredients such as fish and shellfish in which an odor is easily perceived. If desired, the ingredients may be seasoned prior to attaching the mix of the invention.
　本発明のミックスを付着させた具材を常法に従い油ちょうすることで、目的とする揚げ物が得られる。したがって、本発明はまた、本発明のミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む揚げ物の製造方法を提供する。当該本発明の方法における揚げ物の製造の手順は、打ち粉として本発明のミックスを用いること以外は、通常の揚げ物の製造手順に準じて実施することができる。当該本発明の方法で用いる衣材の種類は、特に限定されず、粉末状衣材（ブレダー）であっても、液状衣材（バッター）であってもよい。ブレダーの例としては、パン粉、から揚げ粉、穀粉、でんぷん粉などが挙げられるが、これらに制限されない。またバッターの例としては、卵液、天ぷらやパン粉付フライ用のバッター、から揚げ用のバッターなどが挙げられるが、これらに制限されない。 The desired fried food can be obtained by oiling the ingredients to which the mix of the present invention is attached according to a conventional method. Therefore, the present invention also provides a method for producing a fried food, which comprises attaching a clothing material to an ingredient to which the mix of the present invention is attached and then oiling it. The procedure for producing fried foods in the method of the present invention can be carried out according to the usual procedure for producing fried foods, except that the mix of the present invention is used as the dusting powder. The type of clothing material used in the method of the present invention is not particularly limited, and may be powdered clothing material (bredder) or liquid clothing material (batter). Examples of bladder include, but are not limited to, bread crumbs, fried chicken flour, flour, starch flour, and the like. Examples of batters include, but are not limited to, egg liquid, batters for frying with tempura and bread crumbs, and batters for deep-fried chicken.
　例えば、本発明による揚げ物の製造方法に従って天ぷらを製造する場合、具材の表面に本発明のミックスを直接付着させ、次いで本発明のミックスが付着した具材にバッターを付着させた後、油ちょうする。また例えば、当該本発明の方法に従ってパン粉付きフライを製造する場合、具材の表面に本発明のミックスを直接付着させ、次いで本発明のミックスが付着した具材に、卵液又はバッターを付着させ、さらにパン粉を付着させた後、油ちょうする。本発明の揚げ物の製造方法において、油ちょうの手段としては、多量の油によるディープフライ、少量の油による揚げ焼きなどが挙げられ、特に制限されない。 For example, in the case of producing tempura according to the method for producing fried food according to the present invention, the mix of the present invention is directly attached to the surface of the ingredients, then the batter is attached to the ingredients to which the mix of the present invention is attached, and then the oil syrup is attached. do. Further, for example, when the frying with bread crumbs is produced according to the method of the present invention, the mix of the present invention is directly attached to the surface of the ingredients, and then the egg liquid or the batter is attached to the ingredients to which the mix of the present invention is attached. After further adhering bread crumbs, oil it. In the method for producing a fried food of the present invention, the means of oiling includes deep frying with a large amount of oil, fried food with a small amount of oil, and the like, and is not particularly limited.
　以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
試験１
（揚げ物用打ち粉ミックスの調製）
　微粒二酸化ケイ素（粒径１５μｍ以下の粒子を９９体積％以上含有）、油脂加工澱粉（油脂加工未加工澱粉、油脂加工アセチル化澱粉、又は油脂加工リン酸架橋澱粉；いずれも澱粉１００質量部あたり油脂分０．５質量部以下含有）、アセチル化澱粉、リン酸架橋澱粉、酸化澱粉、及び小麦粉（薄力粉）を、下記表１～２に示す配合で混合して、揚げ物用打ち粉ミックス（製造例１～７、比較例１～９）を調製した。 Test 1
(Preparation of flour mix for fried food)
Fine silicon dioxide (containing 99% by volume or more of particles with a particle size of 15 μm or less), oil-processed starch (oil-processed unprocessed starch, oil-processed acetylated starch, or oil-processed phosphoric acid-crosslinked starch; all of them are oil-and-fat per 100 parts by mass of starch. (Containing 0.5 parts by mass or less), acetylated starch, phosphoric acid cross-linked starch, oxidized starch, and wheat flour (weak flour) are mixed in the formulations shown in Tables 1 and 2 below, and a dusting mix for fried foods (Production Example). 1 to 7 and Comparative Examples 1 to 9) were prepared.
（とんかつの製造）
　薄力粉３０質量％、全卵１０質量％及び冷水６０質量％を混合してバッター液を調製した。上記で調製した打ち粉ミックスを、豚ロース肉（１枚２００ｇ、厚さ１ｃｍ）の表面全体にまんべんなく付着させた。ミックスが付着した肉を該バッター液にくぐらせた後、パン粉をつけ、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。製造したとんかつの粗熱をとり、冷蔵庫で６時間保存後、室温（約２５℃）で１時間保存した。保存後のとんかつを包丁で切り分け、その際の衣の付着性を評価した。また、保存後のとんかつを食した際の衣の食感、衣と肉の間のぬめり、及び加工澱粉臭を評価した。評価は、１０名の専門パネラーにより下記評価基準にて行い、１０名の評価の平均点を求めた。 (Manufacturing of pork cutlet)
A batter solution was prepared by mixing 30% by mass of cake flour, 10% by mass of whole eggs and 60% by mass of cold water. The flour mix prepared above was evenly adhered to the entire surface of pork loin (200 g per piece, 1 cm thick). The meat to which the mix was attached was passed through the batter solution, breaded, and oiled with salad oil heated to 170 ° C. for 4 minutes to produce pork cutlet. The crude heat of the produced pork cutlet was removed, and the pork cutlet was stored in a refrigerator for 6 hours and then stored at room temperature (about 25 ° C.) for 1 hour. The pork cutlet after storage was cut with a kitchen knife, and the adhesiveness of the batter at that time was evaluated. In addition, the texture of the batter when eating the pork cutlet after storage, the sliminess between the batter and the meat, and the modified starch odor were evaluated. The evaluation was carried out by 10 specialized panelists according to the following evaluation criteria, and the average score of the evaluation of 10 people was calculated.
評価基準
（衣の付着性）
　５点：揚げ物を包丁で切断しても衣が全く剥がれず、極めて良好。
　４点：揚げ物を包丁で切断しても衣がほとんど剥がれず、良好。
　３点：揚げ物を包丁で切断すると、その切断面の全周の１０～２０％に相当する部分で衣が剥がれる。
　２点：揚げ物を包丁で切断すると、その切断面の全周の２０％超５０％以下に相当する部分で衣が剥がれ、不良。
　１点：揚げ物を包丁で切断すると、その切断面の全周の５０％超に相当する部分で衣が剥がれ、極めて不良。
（衣の食感）
　５点：サクサクとして歯脆さに富み、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：やや柔らかいかやや硬く、歯脆いサクサク感に乏しく、不良。
　１点：柔らかさ又硬さが強く、歯脆さがなく、極めて不良。
（衣と具材の間のぬめり）
　５点：ぬめりが全くなく、極めて良好。
　４点：ぬめりがほとんどなく、良好。
　３点：わずかにぬめりが感じられる。
　２点：ぬめりがやや感じられ、不良。
　１点：ぬめりが強く感じられ、極めて不良。
（加工澱粉臭）
　５点：加工澱粉臭が全くなく、極めて良好。
　４点：加工澱粉臭がほとんどなく、良好。
　３点：わずかに加工澱粉臭が感じられる。
　２点：加工澱粉臭がやや感じられ、不良。
　１点：加工澱粉臭が強く感じられ、極めて不良。 Evaluation criteria (adhesion of clothing)
5 points: Even if the fried food is cut with a kitchen knife, the clothes do not come off at all, which is extremely good.
4 points: Even if the fried food is cut with a kitchen knife, the clothes hardly come off, which is good.
3 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the portion corresponding to 10 to 20% of the entire circumference of the cut surface.
2 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 20% and 50% or less of the entire circumference of the cut surface, which is defective.
1 point: When fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 50% of the entire circumference of the cut surface, which is extremely poor.
(Texture of batter)
5 points: Very good with crispy and brittle teeth.
4 points: Crispy and good.
3 points: Slightly lacking in crispness.
2 points: Slightly soft or slightly hard, tooth brittle, poor crispness, and defective.
1 point: Softness and hardness are strong, there is no tooth brittleness, and it is extremely poor.
(Slimming between clothes and ingredients)
5 points: Very good with no slime.
4 points: Good with almost no slime.
3 points: A slight slimy feeling is felt.
2 points: Somewhat slimy is felt and it is defective.
1 point: The sliminess is strongly felt and it is extremely poor.
(Modified starch odor)
5 points: Very good with no modified starch odor.
4 points: Good with almost no modified starch odor.
3 points: A slight modified starch odor is felt.
2 points: The odor of modified starch is slightly felt and it is defective.
1 point: The odor of modified starch is strongly felt and it is extremely poor.
　結果を表１～２に示す。二酸化ケイ素と油脂加工澱粉とを含有する製造例１～７のミックスを用いて得られたとんかつは、衣の付着性と食感に優れ、かつ、衣と具材の間のぬめりと加工澱粉臭がいずれも抑制されていた。一方、二酸化ケイ素を含むが油脂加工澱粉を含有しない比較例１～３のミックスは、いずれの評価項目も劣っていた。比較例４～７の二酸化ケイ素を含有しないミックスは、ぬめりや加工澱粉臭を有していた。加工澱粉を含有しない小麦粉を主成分とする比較例８～９のミックスは、ぬめりや加工澱粉臭はなくとも、衣の付着性と食感が劣っていた。このことから、二酸化ケイ素と油脂加工澱粉とを組合せて含む打ち粉を用いることで、衣の付着性と食感が良く、かつぬめりや加工澱粉臭のない揚げ物を製造することができることが示された。 The results are shown in Tables 1 and 2. The pork cutlet obtained by using the mix of Production Examples 1 to 7 containing silicon dioxide and modified starch is excellent in the adhesiveness and texture of the batter, and the slimy and modified starch odor between the batter and the ingredients. Was suppressed in both cases. On the other hand, the mixes of Comparative Examples 1 to 3 containing silicon dioxide but not modified starch for fats and oils were inferior in all the evaluation items. The silicon dioxide-free mixes of Comparative Examples 4 to 7 had a slimy and modified starch odor. The mixes of Comparative Examples 8 to 9 containing wheat flour containing no modified starch as a main component were inferior in the adhesiveness and texture of the batter, even though there was no slimy or modified starch odor. From this, it was shown that by using a dusting powder containing a combination of silicon dioxide and modified starch, it is possible to produce a fried food having good adhesion and texture of batter and no slimy or modified starch odor. rice field.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
試験２
　打ち粉ミックスの配合を表３に示すとおり変更した以外は、試験１と同様の手順でとんかつを製造し、評価した。結果を表３に示す。なお表３には製造例１の結果を再掲する。 Test 2
Tonkatsu was produced and evaluated by the same procedure as in Test 1 except that the composition of the dusting mix was changed as shown in Table 3. The results are shown in Table 3. The results of Production Example 1 are shown again in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
試験３
　具材を表４に示すとおり変更した以外は、試験１と同様の手順でパン粉付きフライを製造し、評価した。結果を表４に示す。なお表４には製造例１の結果を再掲する。 Test 3
A frying with bread crumbs was produced and evaluated in the same procedure as in Test 1 except that the ingredients were changed as shown in Table 4. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.
Figure JPOXMLDOC01-appb-T000004
  
Figure JPOXMLDOC01-appb-T000004
  

Claims (9)

  1. 　二酸化ケイ素と油脂加工澱粉とを含有する揚げ物用打ち粉ミックス。 A flour mix for deep-fried foods containing silicon dioxide and modified starch.
  2. 　前記油脂加工澱粉の含有量が５０質量％以上である、請求項１記載の揚げ物用打ち粉ミックス。 The flour mix for deep-fried foods according to claim 1, wherein the content of the oil-and-fat modified starch is 50% by mass or more.
  3. 　前記二酸化ケイ素の含有量が０．０１～０．３質量％である、請求項１又は２記載の揚げ物用打ち粉ミックス。 The flour mix for deep-fried foods according to claim 1 or 2, wherein the silicon dioxide content is 0.01 to 0.3% by mass.
  4. 　前記油脂加工澱粉が、未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉からなる群より選択される１種以上を原料とする、請求項１～３のいずれか１項に記載の揚げ物用打ち粉ミックス。 The fried food dusting according to any one of claims 1 to 3, wherein the oil-processed starch is made from one or more selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid cross-linked starch. mix.
  5. 　請求項１～４のいずれか１項記載の揚げ物用打ち粉ミックスが付着した具材に、衣材を付着させ、次いで油ちょうすることを含む、揚げ物の製造方法。 A method for producing fried foods, which comprises attaching a clothing material to the ingredients to which the fried food dusting mix according to any one of claims 1 to 4 is attached, and then oiling the ingredients.
  6. 　二酸化ケイ素と油脂加工澱粉とを含有するミックスの揚げ物用打ち粉としての使用。 Use as a powder for deep-fried foods of a mix containing silicon dioxide and modified starch.
  7. 　前記ミックスにおける油脂加工澱粉の含有量が５０質量％以上である、請求項６記載の使用。 The use according to claim 6, wherein the content of the modified starch in the mixture is 50% by mass or more.
  8. 　前記ミックスにおける二酸化ケイ素の含有量が０．０１～０．３質量％である、請求項６又は７記載の使用。 The use according to claim 6 or 7, wherein the content of silicon dioxide in the mix is 0.01 to 0.3% by mass.
  9. 　前記油脂加工澱粉が、未加工澱粉、アセチル化澱粉及びリン酸架橋澱粉からなる群より選択される１種以上を原料とする、請求項６～８のいずれか１項に記載の使用。
          The use according to any one of claims 6 to 8, wherein the oil-and-fat modified starch is made from one or more selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid cross-linked starch.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024058258A1 (en) * 2022-09-15 2024-03-21 株式会社日清製粉ウェルナ Production method for lumpy bread

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05244883A (en) * 1992-03-03 1993-09-24 Nippon Flour Mills Co Ltd Fried food, fried food material and mix for fried food
JP2007028905A (en) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd Dusting-flour composition for deep-fry food

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05244883A (en) * 1992-03-03 1993-09-24 Nippon Flour Mills Co Ltd Fried food, fried food material and mix for fried food
JP2007028905A (en) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd Dusting-flour composition for deep-fry food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2024058258A1 (en) * 2022-09-15 2024-03-21 株式会社日清製粉ウェルナ Production method for lumpy bread

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