WO2022202972A1 - Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food - Google Patents

Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food Download PDF

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Publication number
WO2022202972A1
WO2022202972A1 PCT/JP2022/013857 JP2022013857W WO2022202972A1 WO 2022202972 A1 WO2022202972 A1 WO 2022202972A1 JP 2022013857 W JP2022013857 W JP 2022013857W WO 2022202972 A1 WO2022202972 A1 WO 2022202972A1
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WIPO (PCT)
Prior art keywords
batter
wheat
wheat bran
fried food
breaded
Prior art date
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PCT/JP2022/013857
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French (fr)
Japanese (ja)
Inventor
健甫 西
聡 野間
匡昭 木本
Original Assignee
株式会社日清製粉ウェルナ
日清製粉株式会社
株式会社日清製粉グループ本社
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Application filed by 株式会社日清製粉ウェルナ, 日清製粉株式会社, 株式会社日清製粉グループ本社 filed Critical 株式会社日清製粉ウェルナ
Priority to JP2023509287A priority Critical patent/JPWO2022202972A1/ja
Priority to CN202280016701.7A priority patent/CN116887693A/en
Publication of WO2022202972A1 publication Critical patent/WO2022202972A1/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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 batter mix that is used together with bread crumbs when producing breaded fried foods.
  • Deep-fried food is food that is obtained by cooking ingredients made from various ingredients with heat such as oil.
  • Fried foods include fried foods that are obtained by frying the ingredients as they are without coating the ingredients, but most of them are coated with ingredients that are obtained by cooking the ingredients with the coating on the surface. It is a deep-fried food, and the surface of the ingredients is coated with a coating.
  • the batter By heating the ingredients with the batter attached to the surface in hot oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are similar to the batter. It is cooked as if it was steamed on the inside, and the umami is condensed.
  • the coating material used for the production of fried food with coating is usually powdery at normal temperature and pressure, but it is classified into several types depending on the form when attached to the ingredients. There is a blender type that adheres to the surface of the ingredient as it is, and a batter type that adheres to the surface of the ingredient after mixing it with a liquid to make a batter that is a liquid coating material.
  • Breaded fried foods such as pork cutlets, croquettes, and fried shrimp are deep-fried foods that are made by applying batter and bread crumbs to the ingredients in order, and then frying them with oil. It is different from tempura, fried chicken, etc., which are fried foods used. Batter for deep-fried food that does not use bread crumbs must satisfy the quality required for batter of fried food (crispy texture, etc.) because the batter layer itself formed by frying the batter is the main part of the batter for fried food. On the other hand, the batter for fried foods with bread crumbs basically does not need texture itself, and its main role is to improve the binding property between bread crumbs and ingredients.
  • wheat bran which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased.
  • wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a peculiar cereal odor. is strong.
  • Patent Document 1 describes a batter-type coating material that can be used for fried foods with bread crumbs, which is made of granules of finely ground dietary fiber material, and the dietary fiber material is prepared from wheat bran. Wheat fiber is stated to be preferred. According to the coating material described in Patent Document 1, various physiologically active effects of dietary fiber can be expected, and it is said that fried food with a crispy and non-gritty texture can be obtained.
  • Patent Document 2 discloses a coating composition for fried foods containing a water-insoluble polysaccharide such as wheat fiber and a water-soluble polysaccharide such as guar gum in a specific ratio. is described, and in the examples it is used as a batter mix for pork cutlets.
  • Patent Document 3 describes a mix for fried batter containing water-roasted wheat bran.
  • the "water roasting” referred to here is heat treatment by adding water before and/or during heating, and it is said that this water roasting can reduce the grain odor and harshness peculiar to bran.
  • the mix described in Patent Document 3 can be used as a batter, and the fried food obtained using this is said to have good crispness, good texture, dry feeling and not oily.
  • Patent Document 4 in order to reduce the odor of meat products such as livestock meat products and fish meat products, heat-treated wheat bran is kneaded into meat products, such as by kneading heat-treated wheat bran. It is stated to contain Moreover, Patent Document 4 describes that soft wheat such as Australia Standard White is preferable as a source of wheat bran, and that wet heat treatment can be used as a heat treatment method for wheat bran. Patent Literature 4 does not specifically describe the fried food with batter, and naturally does not describe the problems peculiar to the fried food with batter, such as the oiliness of the batter.
  • the present inventors found that if wheat bran is included in the batter mix for the purpose of enhancing nutrition or imparting wheat flavor, it is possible that wheat bran is not included.
  • the breadcrumb fried food tended to have a lower resistance to deterioration over time, such as the fact that moisture easily migrated from the ingredients to the batter in the breadcrumb fried food, and the crunchiness of the batter was lost over time.
  • An object of the present invention is to contain nutritious wheat bran, suppress the deterioration of the taste and texture caused by wheat bran, have crispness and reduce oiliness, and further deteriorate over time. To provide a technique capable of producing breaded fried food which is difficult to be cooked.
  • the present invention provides a batter mix used as a raw material for the batter in a breaded fried food obtained by cooking ingredients with batter and bread crumbs attached thereto, and containing heat-treated wheat bran derived from white wheat. It is a batter mix for fried food with bread crumbs.
  • the present invention provides a breaded fried food prepared by heating and cooking an ingredient to which batter and bread crumbs are attached, which is used as a raw material for the batter and contains heat-treated wheat bran derived from white wheat.
  • a method for producing a batter mix for fried foods comprising the steps of collecting wheat bran from white wheat, heat-treating the wheat bran to obtain heat-treated wheat bran, and mixing the heat-treated wheat bran with other raw materials.
  • a method for producing a batter mix for fried food with bread crumbs comprising the steps of:
  • the present invention also provides a batter for fried food with bread crumbs, comprising the batter mix for fried food with bread crumbs of the present invention and a liquid. Further, the present invention includes a step of mixing the batter mix for breaded fried food of the present invention with a liquid to obtain a batter, sequentially attaching the batter and bread crumbs to the ingredients, and then heating and cooking the ingredients. A method for producing breaded fried food.
  • the batter mix for breaded fried foods of the present invention contains wheat bran.
  • wheat bran By adding nutritious wheat bran to the batter mix for fried food with breadcrumbs, it is expected that the fried food with breadcrumbs will be nutritious, and the fried food with breadcrumbs will be given a wheat-like aroma.
  • the flavor, taste and texture of the fried food can be improved.
  • wheat refers to the fruits of plants belonging to the genus Triticum of the Poaceae family.
  • the wheat kernel wheat grain
  • the outer coat outer coat and seed coat
  • the germ germ
  • At least part of the wheat bran used in the present invention is heat-treated wheat bran obtained by heat-treating wheat bran.
  • Heat-treated wheat bran is suitable as a batter mix material because it has less unpleasant grain odor and acridness peculiar to wheat bran than wheat bran that has not been heat-treated.
  • Whether the wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzymatic activity as an example, the enzymatic activity of heat-treated wheat bran is less than that of unheated wheat bran or is below the detection limit. It is possible to distinguish between the two by
  • the heat treatment of the heat-treated wheat bran used in the present invention is not particularly limited as long as the temperature of the untreated wheat bran can be raised to room temperature or higher.
  • Specific examples of heat treatment applied to wheat bran include wet heat treatment and dry heat treatment.
  • Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or by supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used.
  • the heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing
  • a method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
  • the dry heat treatment is a process of heating the object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated.
  • the dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating in a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment.
  • the process of drying wheat bran with water, etc. by blowing hot air on it does not give sufficient heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't
  • wet heat treatment is particularly preferred as heat treatment applied to wheat bran. That is, at least part of the wheat bran used in the present invention is preferably wet-heat treated wheat bran. As shown in the examples described later, compared to dry-heat-treated wheat bran, wet-heat treated wheat bran reduces the harshness peculiar to wheat bran when used for fried food with batter, and the crispness of fried food with batter is reduced. can be increased and oiliness can be reduced.
  • the invention is characterized in that at least part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat.
  • Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel.
  • Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed.
  • white wheat is wheat that does not substantially contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed.
  • White wheat includes, for example, Australian Standard White (ASW, Australian), Prime Hard (PH, Australian), Soft White (SW, USA), Western White (WW, USA), and these is common wheat.
  • ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB).
  • durum wheat produced in countries around the world) as white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics.
  • the wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Common wheat is roughly classified into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and intermediate wheat, which has hardness between hard and soft.
  • the wheat bran derived from white wheat used in the invention may be derived from any common wheat. For example, PH is white and hard wheat, ASW is white and medium wheat, and WW is white and soft wheat.
  • ASW is particularly preferable among white wheat. That is, the wheat bran used in the present invention is particularly preferably ASW-derived moist heat-treated wheat bran.
  • ASW is wheat that is mainly used for noodles (especially udon), and has hardly been used for this type of coating material.
  • the ASW-derived component mainly used is the endosperm fraction (wheat flour), and the bran fraction is hardly used. It is difficult to imagine from the technical common sense in this field that by using the bran fraction of ASW, which is conventionally used for noodles, in the batter mix for fried food with breadcrumbs, the resistance to deterioration over time of fried food with breadcrumbs can be improved. It can be said that it is a thing.
  • the average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but is preferably 200 ⁇ m or less, more preferably 150 ⁇ m or less, from the viewpoint of further improving the texture (crispy) and appearance of the batter of the breaded fried food. and more preferably 120 ⁇ m or less.
  • the “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
  • the content of heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of breaded fried food produced using the batter mix, and is not particularly limited, but generally is preferably 1 to 15% by weight, more preferably 3 to 10% by weight, based on the total weight of the batter mix. If the content is too low, there is little significance in using it, and if the content is too high, the influence of wheat bran will be too strong, and the disadvantages of wheat bran such as deterioration resistance over time and acridity will be eliminated. may become difficult to do.
  • the batter mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat.
  • flours refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches.
  • starch used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
  • grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, and foxtail millet flour. mentioned.
  • the aforementioned heat-treated wheat bran is a type of flour.
  • Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (raw starch); Examples include modified starch that has been subjected to one or more treatments such as treatment and oxidation treatment.
  • the total content of cereal flours including heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of breaded fried food produced using the batter mix, and is particularly limited. However, it is generally preferably 60 to 100% by weight, more preferably 65 to 100% by weight, based on the total weight of the batter mix.
  • the batter mix of the present invention preferably contains starch from the viewpoints of improving binding properties between bread crumbs and ingredients, improving aging resistance, and the like.
  • Modified starch is preferable as the starch, and specific examples of the modified starch include phosphate-crosslinked starch, oxidized starch, acetylated starch, and starches obtained by subjecting these starches to fat processing treatment.
  • the content of starch in the batter mix of the present invention is preferably 5 to 90% by mass, more preferably 10 to 80% by mass, based on the total mass of the batter mix.
  • the batter mix of the present invention may optionally contain other ingredients in addition to cereal flour.
  • ingredients that can usually be added to this type of breadcrumb fried food batter mix can be used without particular limitation.
  • protein materials such as soybean protein, wheat gluten, egg powder, and skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; yam flour, dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, etc.
  • the content of these other components is preferably about 30% by mass or less with respect to the total mass of the batter mix of the present invention.
  • the batter mix of the present invention is a powder under normal temperature and pressure, and when used, it is mixed with a liquid to form a so-called liquid or paste batter, which is then attached to the surface of the ingredients.
  • a liquid or paste batter By attaching bread crumbs to the batter-attached ingredients and performing heat cooking such as frying in oil, breaded fried foods can be produced.
  • the batter mix of the present invention can be applied to the production of various fried foods with breadcrumbs, such as pork cutlets, croquettes, minced meat cutlets, fried shrimp, fried fish, and fried oysters.
  • Ingredients for breaded fried food are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep and goat; seafood such as squid, octopus, shrimp, horse mackerel, salmon, mackerel and flatfish; soybeans, rice , carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root vegetables, and processed products thereof.
  • the ingredients may be seasoned, dusting flour, beaten eggs, etc. may be applied.
  • a preferred example of the composition of the batter mix of the present invention is the following mix composition A.
  • the mix composition A is particularly suitable for breaded fried meat products.
  • (Mix composition A) ⁇ Heat-treated wheat bran derived from white wheat: preferably 1 to 15% by mass, more preferably 3 to 10% by mass ⁇ Wheat flour (flour other than wheat bran): preferably 10 to 80% by mass, more preferably 15 to 70% by mass - Starch: preferably 10 to 80% by mass, more preferably 15 to 70% by mass
  • the method for producing a batter mix of the present invention includes a step of using white wheat such as ASW as wheat and collecting wheat bran from the white wheat (a step of preparing wheat bran).
  • the bran preparation step can be carried out according to a conventional method.
  • wheat grains of selected white wheat are hydrated and tempered as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. is adopted.
  • the method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined.
  • the pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
  • a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
  • the method for producing a batter mix of the present invention has a step of heat-treating the harvested white wheat-derived wheat bran to obtain heat-treated wheat bran (heat-treatment step).
  • the heat treatment method for wheat bran is not particularly limited, and may be wet heat treatment or dry heat treatment, but wet heat treatment is particularly preferred as described above.
  • wet heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not soaked in water as in steaming.
  • Specific examples of heat treatment applied to wheat bran in the heat treatment step include: 1) a treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C.
  • dry heat treatment A A treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110° C. or higher (hereinafter also referred to as “dry heat treatment A”).
  • the wheat bran to be treated is stored in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is preferably 80 to 98 ° C., more preferably 85 to 98 ° C. is preferably maintained for 1 to 60 seconds, more preferably 3 to 60 seconds.
  • the wet heat treatment A can be performed, for example, by introducing wheat bran, which is an object to be treated, and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505, and maintaining the above product temperature and treatment time. can.
  • This powder heating apparatus comprises a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder.
  • a stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft is provided so as to transfer the mixture toward a discharge port arranged at the other end of the container.
  • the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C.
  • the treatment time time for which such product temperature is maintained
  • the dry heat treatment A can be performed, for example, by introducing wheat bran into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022 and maintaining the product temperature and treatment time. can.
  • This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.
  • the method for producing a batter mix of the present invention may have a step of pulverizing the heat-treated wheat bran obtained in the heat treatment step (fine pulverization step) after the heat treatment step and before the mixing step described later. .
  • the method of pulverizing the heat-treated wheat bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
  • the method for producing the batter mix of the present invention includes a step (mixing step) of mixing the heat-treated wheat bran obtained through the heat treatment step and, if necessary, the finely pulverized step, with other raw materials.
  • cereal flours other than heat-treated wheat bran such as wheat flour and starch
  • ingredients other than cereal flours such as seasonings, if necessary, to obtain the desired batter mix.
  • the batter mix thus obtained is a dry powder, and usually has a moisture content of about 15% by mass or less.
  • the present invention includes a liquid or pasty batter for breaded fried foods, comprising the aforementioned batter mix of the present invention and a liquid.
  • the batter of the present invention the points different from the aforementioned batter mix of the present invention will be mainly described.
  • the liquid contained in the batter of the present invention is generally water, but its type is not particularly limited.
  • an aqueous liquid containing oil and / or seasoning, milk, soup stock, broth, etc. can.
  • the mixing ratio of the batter mix of the present invention and the liquid may be appropriately adjusted according to the type of breaded fried food to be produced, and is not particularly limited. It is preferably 40 to 500 parts by mass, more preferably 50 to 350 parts by mass with respect to 100 parts by mass of the batter mix.
  • the present invention includes a method for producing a breaded fried food using the batter mix of the present invention.
  • the method for producing the breaded fried food of the present invention mainly the points different from the above-described batter mix of the present invention will be explained.
  • the above description of the batter mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the breaded fried food of the present invention.
  • the batter mix of the present invention and the liquid are mixed to obtain the batter, and the batter and bread crumbs are sequentially attached to the ingredients, and then the ingredients are cooked.
  • frying is generally used, but other cooking methods such as baking can also be used.
  • the method of attaching the batter to the ingredients is not particularly limited.
  • a method of immersing the ingredients in the batter, or a method of spraying, coating or dropping the batter on the ingredients may be used.
  • the bread crumbs those that can be used as bread crumbs in this type of breaded fried food can be used without particular limitation.
  • Bread crumbs typically refer to bread crumbs that are prepared and baked, then pulverized, and the particles are aligned with a sieve or the like. Any commonly used bread crumbs may be used.
  • Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
  • the wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step).
  • the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
  • the fine bran fraction of was collected. As for Example A6, it was classified using a sieve with an opening of 212 ⁇ m, and a fine bran fraction having a particle size of less than 212 ⁇ m that passed through the sieve was fractionated. This fine bran fraction was used as the heat-treated wheat bran to be blended in the batter mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 were mixed to produce the intended pork cutlet batter mix.
  • the details of each treatment described in the "heat treatment method” column of each table are as follows.
  • - "Wet heat treatment” The wet heat treatment A was performed using an apparatus having the same configuration as the powder heating apparatus described in Japanese Patent No. 2784505 . More specifically, the wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is 90°C. Wet heat treatment was performed under the condition of maintaining for 5 seconds.
  • - “Dry heat treatment” The dry heat treatment A was performed using a device having the same configuration as the heat treatment stirrer described in JP-A-2004-9022. More specifically, wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, and the dry heat treatment is performed under the condition that the product temperature of the wheat bran is maintained at 120° C. for 25 minutes. rice field.
  • a batter was prepared by mixing 100 g of the batter mix to be evaluated with 250 cc of water. 85 g of pork shoulder loin as an ingredient was dusted with an appropriate amount of dusting powder, coated with the prepared batter, and then coated with raw bread crumbs. Salad oil was placed in an oil bath and heated to 160° C., and the meat with raw bread crumbs was immersed in the salad oil and fried for 7 minutes to produce a pork cutlet. The produced pork cutlet is removed from the oil bath and oil is drained, and for each type of pork cutlet, two types are left in an environment at an atmospheric temperature of 25 ° C. for 5 minutes (immediately after production) and left in the same environment for 4 hours. prepared.
  • the pork cutlets prepared in this way were eaten by 10 expert panelists, and the flavor (greasyness), taste (acridity), and texture (crispy) were evaluated according to the following evaluation criteria.
  • the results are shown in Tables 1 and 2.
  • the numerical values in the "pork cutlet evaluation" column in Tables 1 and 2 are the arithmetic mean values of the evaluation points of 10 expert panelists.
  • the control example for each example and comparative example in Table 1 is Control Example A1.
  • the control example of Reference Example A1 is Control Example A2
  • the control example of Example A7 is Control Example A3
  • the control example of Example A8 is Control Example A4
  • the control example of Example A5 is Control Example A1
  • the control example of Example A5 is Control Example A1.
  • the control for Example A9 is Control A5, the control for Example A10 is Control A6, and the control for Reference Example A2 is Control A7.
  • the mixes of the examples contain heat-treated wheat bran derived from white wheat (PH, WW or ASW), so compared to the mixes of the control and comparative examples that do not satisfy this, the pork cutlet was excellent in flavor, taste and texture.
  • wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran.
  • ASW is particularly preferable among white wheat.
  • Table 2 not only the pork cutlet immediately after production, but also the pork cutlet 4 hours after production tended to be highly evaluated in terms of flavor, taste and texture, so the mix of the example deteriorated over time. It can be seen that a fried food with bread crumbs that is difficult to bake can be obtained.
  • the present invention while containing nutritious wheat bran, the deterioration of the taste and texture due to wheat bran is suppressed, and there is crispiness and oiliness is reduced, and further deterioration over time It is possible to produce a fried food with breadcrumbs that is difficult to dry.

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  • Cereal-Derived Products (AREA)

Abstract

The batter mix of the present invention for a breaded and fried food is characterized by being a batter mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the batter mix is 1-15 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.

Description

パン粉付けフライ食品用バッターミックス及びその製造方法並びにパン粉付けフライ食品用バッター及びパン粉付けフライ食品の製造方法Batter mix for fried food with bread crumbs, method for producing the same, and method for producing batter for fried food with bread crumbs and fried food with bread crumbs
　本発明は、パン粉付けフライ食品の製造時にパン粉と併用されるバッターミックスに関する。 The present invention relates to a batter mix that is used together with bread crumbs when producing breaded fried foods.
　揚げ物は、各種の食材からなる具材を油ちょうなどの加熱調理することで得られる食品である。揚げ物には、具材に衣材を付着させずにそのまま油ちょうして得られる素揚げなどもあるが、その多くは、表面に衣材が付着した具材を加熱調理することで得られる衣付き揚げ物であり、具材の表面に衣材からなる衣が付着している。表面に衣材が付着した具材を高温の油中で加熱することより、油に直接触れる衣は、サクミのある独特の食感と風味を有し、一方で中身の具材は、衣の内側で蒸されたように火が通っていて旨味が凝縮されたものとなる。衣付き揚げ物の製造に使用される衣材は通常、常温常圧において粉末状であるが、具材に付着させる際の形態によっていくつかのタイプに分類され、典型的なタイプとして、具材表面に粉体のまま付着させるブレダータイプと、液体と混合して液状の衣材であるバッターとしてから具材表面に付着させるバッタータイプとがある。 Deep-fried food is food that is obtained by cooking ingredients made from various ingredients with heat such as oil. Fried foods include fried foods that are obtained by frying the ingredients as they are without coating the ingredients, but most of them are coated with ingredients that are obtained by cooking the ingredients with the coating on the surface. It is a deep-fried food, and the surface of the ingredients is coated with a coating. By heating the ingredients with the batter attached to the surface in hot oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are similar to the batter. It is cooked as if it was steamed on the inside, and the umami is condensed. The coating material used for the production of fried food with coating is usually powdery at normal temperature and pressure, but it is classified into several types depending on the form when attached to the ingredients. There is a blender type that adheres to the surface of the ingredient as it is, and a batter type that adheres to the surface of the ingredient after mixing it with a liquid to make a batter that is a liquid coating material.
　豚カツ、コロッケ、エビフライ等のパン粉付けフライ食品は、具材にバッター、パン粉を順次付着させた後、油ちょうすることで製造される揚げ物であり、衣材としてパン粉を使用する点で、パン粉不使用の揚げ物である天ぷら、から揚げ等と相違する。パン粉不使用の揚げ物用バッターは、該バッターが油ちょうされてなるバッター層自体が揚げ物の衣の主体をなすため、揚げ物の衣に要求される品質（サクミのある食感等）を満たす必要があるのに対し、パン粉付けフライ食品用バッターは、それ自体の食感は基本的に不要であり、その主な役割はパン粉と具材との結着性を向上させることである。 Breaded fried foods such as pork cutlets, croquettes, and fried shrimp are deep-fried foods that are made by applying batter and bread crumbs to the ingredients in order, and then frying them with oil. It is different from tempura, fried chicken, etc., which are fried foods used. Batter for deep-fried food that does not use bread crumbs must satisfy the quality required for batter of fried food (crispy texture, etc.) because the batter layer itself formed by frying the batter is the main part of the batter for fried food. On the other hand, the batter for fried foods with bread crumbs basically does not need texture itself, and its main role is to improve the binding property between bread crumbs and ingredients.
　また近年、健康意識の高まりから、食物繊維、ビタミン、ミネラルなどの栄養素に富む小麦ふすまの需要が増してきている。しかし小麦ふすまは、組織が硬く粉砕され難いため、粒子が比較的大きなものとなりやすく、また特有の穀物臭を有するため、これを含む食品は、ざらついた食感を呈する、エグミがある、不快臭が強い等の問題がある。 Also, in recent years, due to the heightened awareness of health, the demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased. However, since wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a peculiar cereal odor. is strong.
　特許文献１には、パン粉付けフライ食品に使用可能なバッタータイプの衣材として、微粉砕した食物繊維素材の造粒物からなるものが記載され、該食物繊維素材として、小麦ふすまから調製された小麦ファイバーが好ましい旨記載されている。特許文献１に記載の衣材によれば、食物繊維の有する種々の生理活性効果が期待でき、また、クリスピーでざらつきのない食感の揚げ物が得られるとされている。 Patent Document 1 describes a batter-type coating material that can be used for fried foods with bread crumbs, which is made of granules of finely ground dietary fiber material, and the dietary fiber material is prepared from wheat bran. Wheat fiber is stated to be preferred. According to the coating material described in Patent Document 1, various physiologically active effects of dietary fiber can be expected, and it is said that fried food with a crispy and non-gritty texture can be obtained.
　また揚げ物には、油ちょう後の時間が経過するに伴って、具材の水分が衣に移行するなどの理由から、サクミが低減して劣化する傾向がある。斯かる揚げ物の経時劣化の課題を解決し得る技術として、特許文献２には、小麦繊維等の水不溶性多糖類とグァーガム等の水溶性多糖類とを特定の比率で含有する揚げ物用衣組成物が記載されており、実施例では豚カツ用バッターミックスとして使用されている。 In addition, deep-fried foods tend to deteriorate with a decrease in crispiness due to factors such as the moisture in the ingredients migrating to the batter as time passes after frying. As a technique capable of solving the problem of deterioration of fried foods over time, Patent Document 2 discloses a coating composition for fried foods containing a water-insoluble polysaccharide such as wheat fiber and a water-soluble polysaccharide such as guar gum in a specific ratio. is described, and in the examples it is used as a batter mix for pork cutlets.
　特許文献３には、加水焙煎ふすまを含有する揚げ衣用ミックスが記載されている。ここでいう「加水焙煎」は、加熱前及び／又は加熱途中で水分を加えて熱処理を行うことであり、この加水焙煎により、ふすまに特有の穀物臭やエグミを低減できるとされている。特許文献３に記載のミックスは、バッターとして使用可能で、これを用いて得られた揚げ物は、歯切れがよく食感が良好で、ドライ感があって油っぽくないとされている。 Patent Document 3 describes a mix for fried batter containing water-roasted wheat bran. The "water roasting" referred to here is heat treatment by adding water before and/or during heating, and it is said that this water roasting can reduce the grain odor and harshness peculiar to bran. . The mix described in Patent Document 3 can be used as a batter, and the fried food obtained using this is said to have good crispness, good texture, dry feeling and not oily.
　特許文献４には、畜肉製品や魚肉すり身製品などの肉製品の臭みを低減するために、肉製品に小麦ふすまの熱処理物を練りこむなどして、肉製品の内部に小麦ふすまの熱処理物を含有させることが記載されている。また特許文献４には、小麦ふすまの供給源としてオーストラリア・スタンダード・ホワイト等の軟質小麦が好ましいこと、小麦ふすまの熱処理方法として湿熱処理が利用できることが記載されている。特許文献４には、衣付き揚げ物について具体的に記載されておらず、自ずと、衣の油っぽさサクミ等の衣付き揚げ物に特有の課題は記載されていない。 In Patent Document 4, in order to reduce the odor of meat products such as livestock meat products and fish meat products, heat-treated wheat bran is kneaded into meat products, such as by kneading heat-treated wheat bran. It is stated to contain Moreover, Patent Document 4 describes that soft wheat such as Australia Standard White is preferable as a source of wheat bran, and that wet heat treatment can be used as a heat treatment method for wheat bran. Patent Literature 4 does not specifically describe the fried food with batter, and naturally does not describe the problems peculiar to the fried food with batter, such as the oiliness of the batter.
特開平３－１５１８４３号公報JP-A-3-151843 特開２００２－１７２８４号公報JP-A-2002-17284 特開２０１８－１７４８３８号公報JP 2018-174838 A 特開２０１８－５０５６８号公報JP-A-2018-50568
　本発明者は、パン粉付けフライ食品用バッターミックスの改良技術について種々検討した結果、栄養強化や小麦風味の付与等の目的で該バッターミックスに小麦ふすまを含有させると、小麦ふすまを含有させない場合に比べて、パン粉付けフライ食品において具材から衣へ水分が移行しやすくなり、衣のサクミが経時的に失われるなど、パン粉付けフライ食品の経時劣化耐性が低下する傾向があることを知見した。小麦ふすまの特長を活かしつつ、パン粉付けフライ食品に特有の斯かる経時劣化の問題を解決し、油ちょう後に常温で一定期間保管してもサクミが維持され油っぽくないパン粉付けフライ食品を提供し得る技術は未だ提供されていない。 As a result of various studies on techniques for improving batter mixes for fried foods with breadcrumbs, the present inventors found that if wheat bran is included in the batter mix for the purpose of enhancing nutrition or imparting wheat flavor, it is possible that wheat bran is not included. In comparison, it was found that the breadcrumb fried food tended to have a lower resistance to deterioration over time, such as the fact that moisture easily migrated from the ingredients to the batter in the breadcrumb fried food, and the crunchiness of the batter was lost over time. To provide a fried food with bread crumbs which solves the problem of deterioration over time peculiar to fried food with bread crumbs while making use of the characteristics of wheat bran, and maintains crispiness even when stored at room temperature for a certain period of time after being fried in oil, and is not greasy. No technology has yet been provided.
　本発明の課題は、栄養豊富な小麦ふすまを含有しつつ、小麦ふすまに起因する食味食感の低下が抑えられており、且つサクミがあって油っぽさが低減されており、更に経時劣化しにくいパン粉付けフライ食品を製造し得る技術を提供することである。 An object of the present invention is to contain nutritious wheat bran, suppress the deterioration of the taste and texture caused by wheat bran, have crispness and reduce oiliness, and further deteriorate over time. To provide a technique capable of producing breaded fried food which is difficult to be cooked.
　本発明は、具材にバッター及びパン粉を付着させたものを加熱調理してなるパン粉付けフライ食品において、該バッターの原料として使用されるバッターミックスであって、白小麦由来の熱処理小麦ふすまを含有する、パン粉付けフライ食品用バッターミックスである。 The present invention provides a batter mix used as a raw material for the batter in a breaded fried food obtained by cooking ingredients with batter and bread crumbs attached thereto, and containing heat-treated wheat bran derived from white wheat. It is a batter mix for fried food with bread crumbs.
　また本発明は、具材にバッター及びパン粉を付着させたものを加熱調理してなるパン粉付けフライ食品において、該バッターの原料として使用され、且つ白小麦由来の熱処理小麦ふすまを含有する、パン粉付けフライ食品用バッターミックスの製造方法であって、白小麦から小麦ふすまを採取する工程と、前記小麦ふすまを熱処理して熱処理小麦ふすまを得る工程と、前記熱処理小麦ふすまと他の原料とを混合する工程とを有する、パン粉付けフライ食品用バッターミックスの製造方法である。 In addition, the present invention provides a breaded fried food prepared by heating and cooking an ingredient to which batter and bread crumbs are attached, which is used as a raw material for the batter and contains heat-treated wheat bran derived from white wheat. A method for producing a batter mix for fried foods, comprising the steps of collecting wheat bran from white wheat, heat-treating the wheat bran to obtain heat-treated wheat bran, and mixing the heat-treated wheat bran with other raw materials. A method for producing a batter mix for fried food with bread crumbs, comprising the steps of:
　また本発明は、前記の本発明のパン粉付けフライ食品用バッターミックスと液体とを含む、パン粉付けフライ食品用バッターである。
　また本発明は、前記の本発明のパン粉付けフライ食品用バッターミックスと液体とを混合してバッターを得、具材に該バッター、パン粉を順次付着させた後、該具材を加熱調理する工程を有する、パン粉付けフライ食品の製造方法である。 The present invention also provides a batter for fried food with bread crumbs, comprising the batter mix for fried food with bread crumbs of the present invention and a liquid.
Further, the present invention includes a step of mixing the batter mix for breaded fried food of the present invention with a liquid to obtain a batter, sequentially attaching the batter and bread crumbs to the ingredients, and then heating and cooking the ingredients. A method for producing breaded fried food.
　本発明のパン粉付けフライ食品用バッターミックスは小麦ふすまを含有する。パン粉付けフライ食品用バッターミックスに栄養豊富な小麦ふすまを含有させることで、パン粉付けフライ食品の栄養強化が期待でき、また、パン粉付けフライ食品に小麦らしい香りが付与されるなどして、パン粉付けフライ食品の風味、食味、食感が改善され得る。 The batter mix for breaded fried foods of the present invention contains wheat bran. By adding nutritious wheat bran to the batter mix for fried food with breadcrumbs, it is expected that the fried food with breadcrumbs will be nutritious, and the fried food with breadcrumbs will be given a wheat-like aroma. The flavor, taste and texture of the fried food can be improved.
　本明細書において「小麦」とは、イネ科コムギ属の植物の頴果を指す。一般的に、小麦の頴果（小麦穀粒）は、胚乳部、外皮部（外皮及び種皮）並びに胚芽（胚部）に大別されるところ、小麦穀粒を粉砕し、胚乳部及び胚芽を除去して得られた外皮部由来の画分が、小麦ふすまとなる。 As used herein, "wheat" refers to the fruits of plants belonging to the genus Triticum of the Poaceae family. In general, the wheat kernel (wheat grain) is roughly divided into the endosperm, the outer coat (outer coat and seed coat) and the germ (germ). The fraction derived from the outer skin obtained by removing becomes wheat bran.
　本発明で用いる小麦ふすまの少なくとも一部は、小麦ふすまに熱処理を施すことで得られる熱処理小麦ふすまである。熱処理小麦ふすまは、熱処理されていない小麦ふすまに比べて、小麦ふすまに特有の不快な穀物臭やエグミが低減されているため、バッターミックスの素材に適している。 At least part of the wheat bran used in the present invention is heat-treated wheat bran obtained by heat-treating wheat bran. Heat-treated wheat bran is suitable as a batter mix material because it has less unpleasant grain odor and acridness peculiar to wheat bran than wheat bran that has not been heat-treated.
　なお、小麦ふすまが熱処理されたものであるか否かは、例えば、判定対象の小麦ふすまの酵素活性又はグルテンバイタリティを測定することによって判定できる。具体的には、酵素活性を例にとると、熱処理された小麦ふすまの酵素活性は、未加熱の小麦ふすまのそれに比べて、酵素活性が少ないか又は検出限界未満であるので、酵素活性の多少によって両者の区別が可能である。 Whether the wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzymatic activity as an example, the enzymatic activity of heat-treated wheat bran is less than that of unheated wheat bran or is below the detection limit. It is possible to distinguish between the two by
　本発明で用いる熱処理小麦ふすまが施された熱処理は、未処理の小麦ふすまの品温を常温以上にし得る処理であればよく特に制限されない。小麦ふすまに施される熱処理の具体例として、湿熱処理及び乾熱処理が挙げられる。
　湿熱処理は、処理対象（小麦ふすま）中の水分を維持するか、又は水分を外部から供給して、処理対象を加熱する処理である。湿熱処理においては、水、飽和水蒸気、過熱水蒸気等の水分を供給して用いることができる。湿熱処理における加熱方法は特に制限されず、例えば、密閉環境下で処理対象に水分を添加した後、熱風などの熱媒体を処理対象に直接接触させる方法、高温蒸気を処理対象に接触させて凝結潜熱により加熱する方法、処理対象を高湿度雰囲気下にて加熱する方法が挙げられる。
　乾熱処理は、処理対象（小麦ふすま）を水分無添加の条件で加熱する処理であり、処理対象中の水分を積極的に蒸発させながら行う熱処理である。乾熱処理は、例えば、オーブンでの加熱、焙焼窯での加熱、恒温槽を用いる加熱、熱風を吹き付ける加熱、高温低湿度環境での放置などによって実施することができる。なお、加水等を行った小麦ふすまに温風を当てて乾燥させる処理は、水分の蒸発潜熱のため、処理対象への熱の付与が十分に行われないので、当該処理は乾熱処理には含まれない。 The heat treatment of the heat-treated wheat bran used in the present invention is not particularly limited as long as the temperature of the untreated wheat bran can be raised to room temperature or higher. Specific examples of heat treatment applied to wheat bran include wet heat treatment and dry heat treatment.
Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or by supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used. The heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing A method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
The dry heat treatment is a process of heating the object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating in a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment. In addition, the process of drying wheat bran with water, etc. by blowing hot air on it does not give sufficient heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't
　本発明において、小麦ふすまに施される熱処理として特に好ましいものは湿熱処理である。すなわち本発明で用いる小麦ふすまの少なくとも一部は、湿熱処理小麦ふすまが好ましい。後述する実施例で示すように、湿熱処理小麦ふすまの方が、乾熱処理小麦ふすまに比べて、衣付き揚げ物に用いた場合に小麦ふすまに特有のエグミが低減されるとともに、衣付き揚げ物のサクミが増し、油っぽさが低減し得る。 In the present invention, wet heat treatment is particularly preferred as heat treatment applied to wheat bran. That is, at least part of the wheat bran used in the present invention is preferably wet-heat treated wheat bran. As shown in the examples described later, compared to dry-heat-treated wheat bran, wet-heat treated wheat bran reduces the harshness peculiar to wheat bran when used for fried food with batter, and the crispness of fried food with batter is reduced. can be increased and oiliness can be reduced.
　本発明は、使用する熱処理小麦ふすまの少なくとも一部、好ましくは全部が、白小麦由来の熱処理小麦ふすまである点で特徴づけられる。
　一般的に、小麦は、小麦穀粒を視認したときに観察される色に応じて、赤小麦と白小麦との二つの種類に大別される。赤小麦は、外皮部に赤色色素を含有する小麦であり、小麦穀粒を視認したときに、赤色、赤褐色又は褐色として観察される。一方、白小麦は、外皮部に赤色色素を略含有しない小麦であり、小麦穀粒を視認したときに、白色又は淡黄色として観察される。
　前述したように、パン粉付けフライ食品用バッターミックスに小麦ふすまを含有させると、パン粉付けフライ食品の経時劣化耐性が低下する傾向があるところ、この小麦ふすまが白小麦由来の熱処理小麦ふすまであると、赤小麦由来の熱処理小麦ふすまを使用した場合に比べて、パン粉付けフライ食品の経時劣化耐性の低下が抑制され、油ちょう後に常温で一定期間保管してもサクミが維持され油っぽくないパン粉付けフライ食品が安定的に得られるようになる。特に、白小麦由来の湿熱処理小麦ふすまは、本発明の所定の効果が安定的に奏されるため好ましい。 The invention is characterized in that at least part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat.
Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed. On the other hand, white wheat is wheat that does not substantially contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed.
As mentioned above, when wheat bran is included in the batter mix for fried food with bread crumbs, the resistance to deterioration over time of fried food with bread crumbs tends to decrease. , Compared to the case of using heat-treated wheat bran derived from red wheat, the deterioration of the resistance to deterioration over time of fried food with breadcrumbs is suppressed, and the crispiness is maintained even after being stored at room temperature for a certain period of time after frying, and the breadcrumbs are not oily. Stably obtain fried foods with dipping sauce. In particular, wet-heat-treated wheat bran derived from white wheat is preferable because the predetermined effects of the present invention are stably exhibited.
　白小麦には、例えば、オーストラリア・スタンダード・ホワイト（ＡＳＷ、オーストラリア産）、プライムハード（ＰＨ、オーストラリア産）、ソフトホワイト（ＳＷ、アメリカ合衆国産）、ウエスタン・ホワイト（ＷＷ、アメリカ合衆国産）があり、これらは普通小麦である。なお、本願におけるＡＳＷは、オーストラリアン・スタンダード・ホワイト・ヌードル・ブレンド（Ａｕｓｔｒａｌｉａｎ　Ｓｔａｎｄａｒｄ　Ｗｈｉｔｅ　Ｎｏｏｄｌｅ　ｂｌｅｎｄ；　ＡＳＷＮ　ｂｌｅｎｄ；　ＡＳＷＮＢ）を指す。また、普通小麦ではない白小麦として、デュラム小麦（世界各国で生産）がある。これらの白小麦は、例えば遺伝学的特徴で適宜選別することができる。本発明で用いる白小麦由来の小麦ふすまは、普通小麦由来でもよく、デュラム小麦由来でもよい。また普通小麦は、小麦穀粒の硬さに応じて、硬質小麦と、軟質小麦と、硬質と軟質との中間の硬さを有する中間質小麦との三つの種類に大別されるが、本発明で用いる白小麦由来の小麦ふすまは、何れの普通小麦由来であってもよい。例えば、ＰＨは白小麦且つ硬質小麦、ＡＳＷは白小麦且つ中間質小麦、ＷＷは白小麦且つ軟質小麦である。 White wheat includes, for example, Australian Standard White (ASW, Australian), Prime Hard (PH, Australian), Soft White (SW, USA), Western White (WW, USA), and these is common wheat. ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB). There is also durum wheat (produced in countries around the world) as white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics. The wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Common wheat is roughly classified into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and intermediate wheat, which has hardness between hard and soft. The wheat bran derived from white wheat used in the invention may be derived from any common wheat. For example, PH is white and hard wheat, ASW is white and medium wheat, and WW is white and soft wheat.
　白小麦の中でも特に好ましいものはＡＳＷである。すなわち本発明で用いる小麦ふすまは、ＡＳＷ由来の湿熱処理小麦ふすまが特に好ましい。ＡＳＷは、主に麺類（特にうどん）に用いられる小麦であり、この種の衣材には従来ほとんど用いられていない。また、ＡＳＷ由来の成分で主に用いられているのは胚乳部画分（小麦粉）であり、ふすま画分はほとんど用いられていない。従来麺類用途で用いられているＡＳＷのふすま画分をパン粉付けフライ食品用バッターミックスに用いることで、パン粉付けフライ食品の経時劣化耐性が向上し得ることは、本分野の技術常識から想起し難いものであると言える。 ASW is particularly preferable among white wheat. That is, the wheat bran used in the present invention is particularly preferably ASW-derived moist heat-treated wheat bran. ASW is wheat that is mainly used for noodles (especially udon), and has hardly been used for this type of coating material. In addition, the ASW-derived component mainly used is the endosperm fraction (wheat flour), and the bran fraction is hardly used. It is difficult to imagine from the technical common sense in this field that by using the bran fraction of ASW, which is conventionally used for noodles, in the batter mix for fried food with breadcrumbs, the resistance to deterioration over time of fried food with breadcrumbs can be improved. It can be said that it is a thing.
　白小麦由来の熱処理小麦ふすまの平均粒径は特に制限されないが、パン粉付けフライ食品の衣の食感（サクミ）及び外観の一層の向上等の観点から、好ましくは２００μｍ以下、より好ましくは１５０μｍ以下、更に好ましくは１２０μｍ以下である。ここでいう「平均粒径」とは、レーザ回折散乱式粒度分布測定装置（例えば、日機装株式会社製、「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて乾式で測定したときの累積体積５０容量％における体積累積粒径Ｄ５０を指す。 The average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but is preferably 200 μm or less, more preferably 150 μm or less, from the viewpoint of further improving the texture (crispy) and appearance of the batter of the breaded fried food. and more preferably 120 μm or less. The “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
　本発明のバッターミックスにおける白小麦由来の熱処理小麦ふすまの含有量は、該バッターミックスを用いて製造するパン粉付けフライ食品の種類等に応じて適宜調整すればよく、特に制限されないが、一般的には、該バッターミックスの全質量に対して、好ましくは１～１５質量、より好ましくは３～１０質量％である。斯かる含有量が少なすぎると、これを使用する意義に乏しく、斯かる含有量が多すぎると、小麦ふすまの影響が強くなりすぎて、経時劣化耐性の低下、エグミといった小麦ふすまのデメリットを解消することが困難になるおそれがある。 The content of heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of breaded fried food produced using the batter mix, and is not particularly limited, but generally is preferably 1 to 15% by weight, more preferably 3 to 10% by weight, based on the total weight of the batter mix. If the content is too low, there is little significance in using it, and if the content is too high, the influence of wheat bran will be too strong, and the disadvantages of wheat bran such as deterioration resistance over time and acridity will be eliminated. may become difficult to do.
　本発明のバッターミックスは、典型的には、白小麦由来の熱処理小麦ふすま以外の他の穀粉類の１種以上を含む。本明細書において「穀粉類」は、穀物由来の常温常圧で粉体の物質であり、穀粉及び澱粉を含む概念である。ここでいう「澱粉」は特に断らない限り、小麦等の植物から単離された「純粋な澱粉」を指し、穀粉中に本来的に内在する澱粉とは区別される。
　穀粉としては、例えば、小麦粉（強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等、小麦全粒粉）、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉が挙げられる。前述の熱処理小麦ふすまは、穀粉の一種である。
　澱粉としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉（生澱粉）；該生澱粉に油脂加工、α化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理の１種以上を施した加工澱粉が挙げられる。 The batter mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat. As used herein, the term "flours" refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches. Unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
Examples of grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, and foxtail millet flour. mentioned. The aforementioned heat-treated wheat bran is a type of flour.
Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (raw starch); Examples include modified starch that has been subjected to one or more treatments such as treatment and oxidation treatment.
　本発明のバッターミックスにおける白小麦由来の熱処理小麦ふすまを含めた穀粉類の総含有量は、該バッターミックスを用いて製造するパン粉付けフライ食品の種類等に応じて適宜調整すればよく、特に制限されないが、一般的には、該バッターミックスの全質量に対して、好ましくは６０～１００質量％、より好ましくは６５～１００質量％である。 The total content of cereal flours including heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of breaded fried food produced using the batter mix, and is particularly limited. However, it is generally preferably 60 to 100% by weight, more preferably 65 to 100% by weight, based on the total weight of the batter mix.
　本発明のバッターミックスは、パン粉と具材との結着性の向上、経時耐性の向上等の観点から、澱粉を含むことが好ましい。澱粉としては加工澱粉が好ましく、加工澱粉の具体例として、リン酸架橋澱粉、酸化澱粉、アセチル化澱粉及びそれらの澱粉に油脂加工処理を施した澱粉を例示できる。
　本発明のバッターミックスにおける澱粉の含有量は、該バッターミックスの全質量に対して、好ましくは５～９０質量％以下、より好ましくは１０～８０質量％以下である。 The batter mix of the present invention preferably contains starch from the viewpoints of improving binding properties between bread crumbs and ingredients, improving aging resistance, and the like. Modified starch is preferable as the starch, and specific examples of the modified starch include phosphate-crosslinked starch, oxidized starch, acetylated starch, and starches obtained by subjecting these starches to fat processing treatment.
The content of starch in the batter mix of the present invention is preferably 5 to 90% by mass, more preferably 10 to 80% by mass, based on the total mass of the batter mix.
　本発明のバッターミックスは、穀粉類以外に必要に応じて他の成分を含有してもよい。この他の成分としては、この種のパン粉付けフライ食品用バッターミックスに通常配合し得る成分を特に制限なく用いることができ、例えば、大豆蛋白質、小麦グルテン、卵粉末、脱脂粉乳などの蛋白素材；動植物油脂、粉末油脂などの油脂類；山芋粉、食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリンなどが挙げられ、製造するパン粉付けフライ食品の種類などに応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの他の成分の含有量は、本発明のバッターミックスの全質量に対して、好ましくは３０質量％以下程度である。 The batter mix of the present invention may optionally contain other ingredients in addition to cereal flour. As other ingredients, ingredients that can usually be added to this type of breadcrumb fried food batter mix can be used without particular limitation. For example, protein materials such as soybean protein, wheat gluten, egg powder, and skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; yam flour, dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, etc. One of these can be used alone or in combination of two or more depending on the type of breaded fried food to be produced. The content of these other components is preferably about 30% by mass or less with respect to the total mass of the batter mix of the present invention.
　本発明のバッターミックスは、常温常圧下で粉体であり、使用する際には、液体と混ぜて液状ないしペースト状のいわゆるバッターとしてから具材の表面に付着させる。こうしてバッターを付着させた具材にパン粉を付着させ、油ちょうなどの加熱調理を行うことで、パン粉付けフライ食品を製造することができる。 The batter mix of the present invention is a powder under normal temperature and pressure, and when used, it is mixed with a liquid to form a so-called liquid or paste batter, which is then attached to the surface of the ingredients. By attaching bread crumbs to the batter-attached ingredients and performing heat cooking such as frying in oil, breaded fried foods can be produced.
　本発明のバッターミックスは、種々のパン粉付けフライ食品の製造に適用することができ、例えば、豚カツ、コロッケ、メンチカツ、エビフライ、魚フライ、カキフライ等が挙げられる。
　パン粉付けフライ食品の具材は特に制限されず、例えば、鶏、豚、牛、羊、ヤギ等の畜肉類；イカ、タコ、エビ、アジ、サケ、サバ、カレイ等の魚介類；大豆、米、ニンジン、タマネギ、ジャガイモ、サツマイモ等の穀類、野菜類、根菜類等又はこれらの加工品等、種々のものを使用することができる。具材には、本発明のバッターミックスから調製されたバッターを付着させる前に、必要に応じて、下味を付けてもよく、打ち粉、溶き卵等を付着させてもよい。 The batter mix of the present invention can be applied to the production of various fried foods with breadcrumbs, such as pork cutlets, croquettes, minced meat cutlets, fried shrimp, fried fish, and fried oysters.
Ingredients for breaded fried food are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep and goat; seafood such as squid, octopus, shrimp, horse mackerel, salmon, mackerel and flatfish; soybeans, rice , carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root vegetables, and processed products thereof. Before the batter prepared from the batter mix of the present invention is applied to the ingredients, if necessary, the ingredients may be seasoned, dusting flour, beaten eggs, etc. may be applied.
　本発明のバッターミックスの組成の好ましい一例として、下記ミックス組成Ａが挙げられる。ミックス組成Ａは、特に畜肉類のパン粉付けフライ食品に好適である。
（ミックス組成Ａ）
・白小麦由来の熱処理小麦ふすま：好ましくは１～１５質量％、より好ましくは３～１０質量％
・小麦粉（小麦ふすま以外の穀粉）：好ましくは１０～８０質量％、より好ましくは１５～７０質量％
・澱粉：好ましくは１０～８０質量％、より好ましくは１５～７０質量％ A preferred example of the composition of the batter mix of the present invention is the following mix composition A. The mix composition A is particularly suitable for breaded fried meat products.
(Mix composition A)
・ Heat-treated wheat bran derived from white wheat: preferably 1 to 15% by mass, more preferably 3 to 10% by mass
・ Wheat flour (flour other than wheat bran): preferably 10 to 80% by mass, more preferably 15 to 70% by mass
- Starch: preferably 10 to 80% by mass, more preferably 15 to 70% by mass
　次に、本発明のパン粉付けフライ食品用バッターミックスの製造方法について説明する。斯かる製造方法については、前述の本発明のバッターミックスと異なる点を主に説明する。斯かる製造方法について特に説明しない点は、前述のバッターミックスについての説明が適宜適用される。 Next, the method for producing the batter mix for breaded fried foods of the present invention will be described. With respect to such a manufacturing method, differences from the batter mix of the present invention described above will be mainly described. The above description of the batter mix applies appropriately to the points that are not particularly described about such a manufacturing method.
　本発明のバッターミックスの製造方法は、小麦としてＡＳＷ等の白小麦を用い、該白小麦から小麦ふすまを採取する工程（ふすま調製工程）を有する。
　前記ふすま調製工程は、常法に従って実施することができる。典型的には、精選された白小麦の小麦穀粒を、必要に応じ加水・調質した後、粉砕し、その粉砕物をシフター、ピュリファイヤー等で仕分けて、胚乳部及び胚芽を除去する方法が採用される。小麦穀粒の粉砕方法は特に制限されず、例えば、ロール式粉砕、衝撃式粉砕が挙げられ、複数の粉砕方法を組み合わせてもよい。衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ロータ間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミル等が挙げられ、特にターボミルが好ましい。
　前記ふすま調製工程における小麦穀粒の粉砕方法の好ましい一例として、ロール式粉砕、衝撃式粉砕の順で実施する方法を例示できる。この場合、ロール式粉砕の回数は１回でも複数回でもよい。 The method for producing a batter mix of the present invention includes a step of using white wheat such as ASW as wheat and collecting wheat bran from the white wheat (a step of preparing wheat bran).
The bran preparation step can be carried out according to a conventional method. Typically, wheat grains of selected white wheat are hydrated and tempered as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. is adopted. The method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
As a preferred example of the method of pulverizing wheat grains in the bran preparation step, a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
　本発明のバッターミックスの製造方法は、採取した白小麦由来の小麦ふすまを熱処理して熱処理小麦ふすまを得る工程（熱処理工程）を有する。小麦ふすまの熱処理方法は特に制限されず、湿熱処理でも乾熱処理でもよいが、前述したとおり湿熱処理が特に好ましい。前記熱処理工程で湿熱処理を行う場合、処理対象の小麦ふすまに加水はせず、また蒸煮のように、小麦ふすまを水中に浸すこともしない。
　前記熱処理工程において、小麦ふすまに施す熱処理の具体例として、１）処理対象の小麦ふすまに湿熱処理を施して品温を８０℃以上にする処理（以下、「湿熱処理Ａ」とも言う。）、２）処理対象の小麦ふすまに乾熱処理を施して品温を１１０℃以上にする処理（以下、「乾熱処理Ａ」とも言う。）が挙げられる。 The method for producing a batter mix of the present invention has a step of heat-treating the harvested white wheat-derived wheat bran to obtain heat-treated wheat bran (heat-treatment step). The heat treatment method for wheat bran is not particularly limited, and may be wet heat treatment or dry heat treatment, but wet heat treatment is particularly preferred as described above. When wet heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not soaked in water as in steaming.
Specific examples of heat treatment applied to wheat bran in the heat treatment step include: 1) a treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as "moist heat treatment A"); 2) A treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110° C. or higher (hereinafter also referred to as “dry heat treatment A”).
　湿熱処理Ａは、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が、好ましくは８０～９８℃、より好ましくは８５～９８℃の状態を、好ましくは１～６０秒間、より好ましくは３～６０秒間維持する処理である。
　湿熱処理Ａは、例えば、特許第２７８４５０５号公報に記載の粉体加熱装置に、被処理物である小麦ふすまと飽和水蒸気とを導入して、前記品温及び処理時間になるように行うことができる。この粉体加熱装置は、飽和水蒸気の吹込口を有し、被処理物を収容する円筒形圧力容器と、該容器の一端に配された投入口から投入された粉体を撹拌しながら、該容器の他端に配された排出口に向けて移送するように、円筒内径に近い寸法の複数の棒状羽根を回転軸上に有する撹拌手段とを備えている。 In the wet heat treatment A, the wheat bran to be treated is stored in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is preferably 80 to 98 ° C., more preferably 85 to 98 ° C. is preferably maintained for 1 to 60 seconds, more preferably 3 to 60 seconds.
The wet heat treatment A can be performed, for example, by introducing wheat bran, which is an object to be treated, and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505, and maintaining the above product temperature and treatment time. can. This powder heating apparatus comprises a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder. A stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft is provided so as to transfer the mixture toward a discharge port arranged at the other end of the container.
　乾熱処理Ａにおいて、処理対象の小麦ふすまの品温は、好ましくは１１０～１８０℃、より好ましくは１１５～１５０℃であり、処理時間（斯かる品温が維持される時間）は、好ましくは３～１２０分間、より好ましくは５～９０分間である。
　乾熱処理Ａは、例えば、特開２００４－９０２２号公報に記載されている熱処理撹拌装置と同様の構成を有する装置に小麦ふすまを導入して、前記品温及び処理時間になるように行うことができる。この熱処理撹拌装置は、被処理物を収容する円筒状容器と、該容器の内部に備えられた中空構造の回転シャフトと、該シャフトに連通して形成された中空のパイプスクリューと、回転シャフト及びパイプスクリュー内に蒸気を供給する蒸気供給源とを備え、回転シャフト及びパイプスクリュー内に蒸気を供給して生じた伝熱を、回転シャフト及びパイプスクリューを介して被処理物に伝播させて、乾熱処理できるように構成されている。 In the dry heat treatment A, the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C., and the treatment time (time for which such product temperature is maintained) is preferably 3. ~120 minutes, more preferably 5-90 minutes.
The dry heat treatment A can be performed, for example, by introducing wheat bran into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022 and maintaining the product temperature and treatment time. can. This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.
　本発明のバッターミックスの製造方法は、前記熱処理工程の後で、後述する混合工程の前に、該熱処理工程で得られた熱処理小麦ふすまを粉砕する工程（微粉砕工程）を有してもよい。前記微粉砕工程における熱処理小麦ふすまの粉砕方法は特に限定されないが、衝撃式粉砕が好ましい。 The method for producing a batter mix of the present invention may have a step of pulverizing the heat-treated wheat bran obtained in the heat treatment step (fine pulverization step) after the heat treatment step and before the mixing step described later. . The method of pulverizing the heat-treated wheat bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
　本発明のバッターミックスの製造方法は、前記熱処理工程及び必要に応じ前記微粉砕工程を経て得られた熱処理小麦ふすまと他の原料とを混合する工程（混合工程）を有する。　前記混合工程では、小麦粉、澱粉等の熱処理小麦ふすま以外の穀粉類と、必要に応じ調味料等の穀粉類以外の成分とを混合し、目的のバッターミックスを得る。こうして得られたバッターミックスは乾燥した粉体であり、含水率は通常１５質量％以下程度である。 The method for producing the batter mix of the present invention includes a step (mixing step) of mixing the heat-treated wheat bran obtained through the heat treatment step and, if necessary, the finely pulverized step, with other raw materials. In the mixing step, cereal flours other than heat-treated wheat bran, such as wheat flour and starch, are mixed with ingredients other than cereal flours, such as seasonings, if necessary, to obtain the desired batter mix. The batter mix thus obtained is a dry powder, and usually has a moisture content of about 15% by mass or less.
　本発明には、前述の本発明のバッターミックスと液体とを含む、液状ないしペースト状のパン粉付けフライ食品用バッターが包含される。本発明のバッターについては、前述の本発明のバッターミックスと異なる点を主に説明する。本発明のバッターについて特に説明しない点は、前述のバッターミックスについての説明が適宜適用される。
　本発明のバッターに含まれる液体としては、水が一般的であるが、その種類は特に制限されず、例えば、油及び／又は調味料を含む水性液体、牛乳、出し汁、煮汁などを用いることもできる。
　本発明のバッターを製造する場合、本発明のバッターミックスと液体との混合比率は、製造するパン粉付けフライ食品の種類等に応じて適宜調整すればよく、特に制限されないが、一般的には、バッターミックス１００質量部に対して、好ましくは４０～５００質量部、より好ましくは５０～３５０質量部である。 The present invention includes a liquid or pasty batter for breaded fried foods, comprising the aforementioned batter mix of the present invention and a liquid. As for the batter of the present invention, the points different from the aforementioned batter mix of the present invention will be mainly described. For the batter of the present invention that is not specifically described, the above description of the batter mix is appropriately applied.
The liquid contained in the batter of the present invention is generally water, but its type is not particularly limited. For example, an aqueous liquid containing oil and / or seasoning, milk, soup stock, broth, etc. can.
When producing the batter of the present invention, the mixing ratio of the batter mix of the present invention and the liquid may be appropriately adjusted according to the type of breaded fried food to be produced, and is not particularly limited. It is preferably 40 to 500 parts by mass, more preferably 50 to 350 parts by mass with respect to 100 parts by mass of the batter mix.
　本発明には、前述の本発明のバッターミックスを用いたパン粉付けフライ食品の製造方法が包含される。本発明のパン粉付けフライ食品の製造方法については、前述の本発明のバッターミックスと異なる点を主に説明する。本発明のパン粉付けフライ食品の製造方法について特に説明しない点は、前述の本発明のバッターミックスについての説明が適宜適用される。
　本発明のパン粉付けフライ食品の製造方法は、前述の本発明のバッターミックスと液体とを混合してバッターを得、具材に該バッター、パン粉を順次付着させた後、該具材を加熱調理する工程を有する。
　バッターが付着した具材の加熱調理方法としては、油ちょうが一般的であるが、例えば焼成などの他の加熱調理方法を利用することもできる。
　バッターを具材に付着させる方法は特に制限されず、例えば、具材をバッター中に浸す方法でもよく、具材にバッターを噴霧、塗布又は滴下する方法でもよい。
　パン粉としては、この種のパン粉付けフライ食品においてパン粉として使用可能なものを特に制限なく用いることができる。パン粉は、典型的には、パン生地を調製してパンを焼き上げた後に粉砕し、篩などで粒子を揃えたものを指し、本発明では、生パン粉、セミドライパン粉、ドライパン粉、クラッカーパン粉等、一般的に使用されるパン粉であれば何れであってもよい。 The present invention includes a method for producing a breaded fried food using the batter mix of the present invention. Regarding the method for producing the breaded fried food of the present invention, mainly the points different from the above-described batter mix of the present invention will be explained. The above description of the batter mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the breaded fried food of the present invention.
In the method for producing the breaded fried food of the present invention, the batter mix of the present invention and the liquid are mixed to obtain the batter, and the batter and bread crumbs are sequentially attached to the ingredients, and then the ingredients are cooked. have a step of
As a method for cooking ingredients with batter, frying is generally used, but other cooking methods such as baking can also be used.
The method of attaching the batter to the ingredients is not particularly limited. For example, a method of immersing the ingredients in the batter, or a method of spraying, coating or dropping the batter on the ingredients may be used.
As the bread crumbs, those that can be used as bread crumbs in this type of breaded fried food can be used without particular limitation. Bread crumbs typically refer to bread crumbs that are prepared and baked, then pulverized, and the particles are aligned with a sieve or the like. Any commonly used bread crumbs may be used.
　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。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例Ａ１～Ａ１０、比較例Ａ１、参考例Ａ１～Ａ２、対照例Ａ１～Ａ７：豚カツ用バッターミックスの製造〕
　各種小麦を精選して、ロール式粉砕機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表１、表２に示す方法で熱処理した（熱処理工程）。次に、熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。実施例Ａ６については、目開き２１２μｍの篩を用いて分級し、篩を通過する粒径２１２μｍ未満の微ふすま画分を分取した。この微ふすま画分をバッターミックスに配合する熱処理小麦ふすまとして用い、表１、表２の「ミックス」の欄に記載の各成分を混合して、目的とする豚カツ用バッターミックスを製造した。 [Examples A1 to A10, Comparative Example A1, Reference Examples A1 to A2, Control Examples A1 to A7: Production of batter mix for pork cutlet]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. As for Example A6, it was classified using a sieve with an opening of 212 μm, and a fine bran fraction having a particle size of less than 212 μm that passed through the sieve was fractionated. This fine bran fraction was used as the heat-treated wheat bran to be blended in the batter mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 were mixed to produce the intended pork cutlet batter mix.
　バッターミックスの製造に使用した原材料の詳細は下記のとおりである。
・１ＣＷ：ウエスタン・レッド・スプリング１、カナダ産、赤小麦
・ＰＨ：プライムハード、オーストラリア産、白小麦
・ＷＷ：ウエスタン・ホワイト、アメリカ合衆国産、白小麦
・ＡＳＷ：オーストラリア・スタンダード・ホワイト、オーストラリア産、白小麦
・小麦粉：薄力粉、日清製粉株式会社製、商品名「フラワー」
・加工澱粉：リン酸架橋澱粉、Ｊ－オイルミルズ株式会社製、商品名「ＴＰ－２」 The details of the raw materials used in the production of the batter mix are as follows.
・1CW: Western Red Spring 1, Canadian, Red Wheat ・PH: Prime Hard, Australian, White Wheat ・WW: Western White, USA, White Wheat ・ASW: Australian Standard White, Australian, White wheat/wheat flour: Soft flour, manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”
・Processed starch: Phosphate cross-linked starch, manufactured by J-Oil Mills Co., Ltd., trade name “TP-2”
　各表の「熱処理方法」の欄に記載の各処理の詳細は下記のとおりである。
・「湿熱処理」：特許第２７８４５０５号公報に記載の粉体加熱装置と同様の構成の装置を用い、前記湿熱処理Ａを実施した。より具体的には、前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容するとともに、該容器内に飽和水蒸気を導入し、該小麦ふすまの品温が９０℃の状態を５秒間維持する条件で湿熱処理を行った。
・「乾熱処理」：特開２００４－９０２２号公報に記載の熱処理撹拌装置と同様の構成の装置を用い、前記乾熱処理Ａを実施した。より具体的には、前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容し、該小麦ふすまの品温が１２０℃の状態を２５分間維持する条件で乾熱処理を行った。 The details of each treatment described in the "heat treatment method" column of each table are as follows.
- "Wet heat treatment": The wet heat treatment A was performed using an apparatus having the same configuration as the powder heating apparatus described in Japanese Patent No. 2784505 . More specifically, the wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is 90°C. Wet heat treatment was performed under the condition of maintaining for 5 seconds.
- "Dry heat treatment": The dry heat treatment A was performed using a device having the same configuration as the heat treatment stirrer described in JP-A-2004-9022. More specifically, wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, and the dry heat treatment is performed under the condition that the product temperature of the wheat bran is maintained at 120° C. for 25 minutes. rice field.
〔評価試験：豚カツの製造及び評価〕
　評価対象のバッターミックス１００ｇを水２５０ｃｃと混合してバッターを調製した。具材としての豚肩ロース肉８５ｇに対して、打ち粉を適量まぶし、調製したバッターを付着させた後に生パン粉を付着させた。油槽にサラダ油を入れて１６０℃に熱し、該サラダ油に生パン粉が付着した肉を浸漬して７分間油ちょうし、豚カツを製造した。製造した豚カツを油槽から取り出して油切りし、１種類の豚カツにつき、雰囲気温度２５℃の環境に５分間放置したもの（製造直後のもの）と、同環境に４時間放置したものとの２種類を用意した。こうして用意した豚カツを１０名の専門パネラーに食してもらい、風味（油っぽさ）、食味（エグミ）、食感（サクミ）を下記評価基準に従って評価してもらった。その結果を表１、表２に示す。表１、表２の「豚カツ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表１の各実施例及び比較例の対照例は対照例Ａ１である。また表２において、参考例Ａ１の対照例は対照例Ａ２、実施例Ａ７の対照例は対照例Ａ３、実施例Ａ８の対照例は対照例Ａ４、実施例Ａ５の対照例は対照例Ａ１、実施例Ａ９の対照例は対照例Ａ５、実施例Ａ１０の対照例は対照例Ａ６、参考例Ａ２の対照例は対照例Ａ７である。 [Evaluation test: production and evaluation of pork cutlet]
A batter was prepared by mixing 100 g of the batter mix to be evaluated with 250 cc of water. 85 g of pork shoulder loin as an ingredient was dusted with an appropriate amount of dusting powder, coated with the prepared batter, and then coated with raw bread crumbs. Salad oil was placed in an oil bath and heated to 160° C., and the meat with raw bread crumbs was immersed in the salad oil and fried for 7 minutes to produce a pork cutlet. The produced pork cutlet is removed from the oil bath and oil is drained, and for each type of pork cutlet, two types are left in an environment at an atmospheric temperature of 25 ° C. for 5 minutes (immediately after production) and left in the same environment for 4 hours. prepared. The pork cutlets prepared in this way were eaten by 10 expert panelists, and the flavor (greasyness), taste (acridity), and texture (crispy) were evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. The numerical values in the "pork cutlet evaluation" column in Tables 1 and 2 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control example for each example and comparative example in Table 1 is Control Example A1. In Table 2, the control example of Reference Example A1 is Control Example A2, the control example of Example A7 is Control Example A3, the control example of Example A8 is Control Example A4, the control example of Example A5 is Control Example A1, and the control example of Example A5 is Control Example A1. The control for Example A9 is Control A5, the control for Example A10 is Control A6, and the control for Reference Example A2 is Control A7.
＜風味（油っぽさ）の評価基準＞
５点：対照例よりも油っぽさが弱い。
４点：対照例よりも油っぽさがやや弱い。
３点：対照例と同等の油っぽさを感じる。
２点：対照例よりも油っぽさがやや強い。
１点：対照例よりも油っぽさが強い。
＜食味（エグミ）の評価基準＞
５点：対照例よりもふすまのエグミが弱い。
４点：対照例よりもふすまのエグミがやや弱い。
３点：対照例と同等のふすまのエグミを感じる。
２点：対照例よりもふすまのエグミがやや強い。
１点：対照例よりもふすまのエグミが強い。
＜食感（サクミ）の評価基準＞
５点：対照例よりも軽いサクミがあり、歯脆い。
４点：対照例よりも軽いサクミがややあり、やや歯脆い。
３点：対照例と同等のサクミ、歯脆さがある。
２点：対照例よりもややサクミがなくしんなりとする、又は硬さがあり、歯脆さで劣る。
１点：対照例よりもサクミがなくしんなりとする、又は硬さがあり、歯脆さがない。 <Evaluation criteria for flavor (oiliness)>
5 points: Less oily than the control.
4 points: Slightly less oily than the control.
3 points: A feeling of oiliness equivalent to that of the control example.
2 points: Slightly more oily than the control.
1 point: More oily than the control.
<Evaluation criteria for taste (acridity)>
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.
<Evaluation Criteria for Texture (Sakumi)>
5 points: Slight tingling and brittle teeth compared to the control.
4 points: There is a slight tingling that is lighter than that of the control, and the teeth are slightly brittle.
3 points: The same degree of burning and tooth brittleness as in the control example is observed.
2 points: Slightly less crispy and softer than the control, or harder and inferior in tooth brittleness.
1 point: Less crispiness and softer than the control, or more hardness and no tooth brittleness.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表１、表２に示すとおり、実施例のミックスは、白小麦（ＰＨ、ＷＷ又はＡＳＷ）由来の熱処理小麦ふすまを含有するため、これを満たさない対照例及び比較例のミックスに比べて、豚カツの風味、食味及び食感に優れていた。また、小麦ふすまの熱処理方法としては、乾熱処理よりも湿熱処理の方が好ましいことがわかる。また、白小麦の中でも特にＡＳＷが好ましいことがわかる。また表２において、製造直後の豚カツだけでなく、製造直後４時間経過した豚カツにおいても、風味、食味及び食感に高評価の傾向が見られることから、実施例のミックスによれば経時劣化しにくいパン粉付けフライ食品が得られることがわかる。 As shown in Tables 1 and 2, the mixes of the examples contain heat-treated wheat bran derived from white wheat (PH, WW or ASW), so compared to the mixes of the control and comparative examples that do not satisfy this, the pork cutlet was excellent in flavor, taste and texture. In addition, it can be seen that wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran. In addition, it can be seen that ASW is particularly preferable among white wheat. In addition, in Table 2, not only the pork cutlet immediately after production, but also the pork cutlet 4 hours after production tended to be highly evaluated in terms of flavor, taste and texture, so the mix of the example deteriorated over time. It can be seen that a fried food with bread crumbs that is difficult to bake can be obtained.
　本発明によれば、栄養豊富な小麦ふすまを含有しつつ、小麦ふすまに起因する食味食感の低下が抑えられており、且つサクミがあって油っぽさが低減されており、更に経時劣化しにくいパン粉付けフライ食品を製造することができる。
  According to the present invention, while containing nutritious wheat bran, the deterioration of the taste and texture due to wheat bran is suppressed, and there is crispiness and oiliness is reduced, and further deterioration over time It is possible to produce a fried food with breadcrumbs that is difficult to dry.

Claims (9)

  1. 　具材にバッター及びパン粉を付着させたものを加熱調理してなるパン粉付けフライ食品において、該バッターの原料として使用されるバッターミックスであって、白小麦由来の熱処理小麦ふすまを含有する、パン粉付けフライ食品用バッターミックス。 A batter mix used as a raw material for the batter in a breaded fried food prepared by heating and cooking ingredients to which batter and bread crumbs are adhered, and which contains heat-treated wheat bran derived from white wheat. Batter mix for fried foods.
  2. 　前記熱処理は湿熱処理である、請求項１に記載のパン粉付けフライ食品用バッターミックス。 The batter mix for breaded fried foods according to claim 1, wherein the heat treatment is a wet heat treatment.
  3. 　前記白小麦はオーストラリア・スタンダード・ホワイトである、請求項１又は２に記載のパン粉付けフライ食品用バッターミックス。 The batter mix for breaded fried foods according to claim 1 or 2, wherein the white wheat is Australian Standard White.
  4. 　前記白小麦由来の熱処理小麦ふすまの平均粒径は２００μｍ以下である、請求項１～３の何れか１項に記載のパン粉付けフライ食品用バッターミックス。 The batter mix for breaded fried foods according to any one of claims 1 to 3, wherein the heat-treated wheat bran derived from white wheat has an average particle size of 200 μm or less.
  5. 　前記白小麦由来の熱処理小麦ふすまの含有量は１～１５質量％である、請求項１～４の何れか１項に記載のパン粉付けフライ食品用バッターミックス。 The batter mix for breaded fried foods according to any one of claims 1 to 4, wherein the content of the heat-treated wheat bran derived from white wheat is 1 to 15% by mass.
  6. 　具材にバッター及びパン粉を付着させたものを加熱調理してなるパン粉付けフライ食品において、該バッターの原料として使用され、且つ白小麦由来の熱処理小麦ふすまを含有する、パン粉付けフライ食品用バッターミックスの製造方法であって、
    　白小麦から小麦ふすまを採取する工程と、
    　前記小麦ふすまを熱処理して熱処理小麦ふすまを得る工程と、
    　前記熱処理小麦ふすまと他の原料とを混合する工程とを有する、パン粉付けフライ食品用バッターミックスの製造方法。     A batter mix for breaded fried food, which is used as a raw material for the batter and contains heat-treated wheat bran derived from white wheat in a breaded fried food prepared by heating and cooking an ingredient to which batter and bread crumbs are adhered. A manufacturing method of
    a step of collecting wheat bran from white wheat;
    heat-treating the wheat bran to obtain heat-treated wheat bran;
    A method for producing a batter mix for breaded fried food, comprising a step of mixing the heat-treated wheat bran and other raw materials.
  7. 　前記熱処理は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が８０～９８℃の状態を１～６０秒間維持する湿熱処理である、請求項６に記載のパン粉付けフライ食品用バッターミックスの製造方法。 The heat treatment is a wet heat treatment in which the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds. A method for producing a batter mix for fried food with bread crumbs according to claim 6.
  8. 　請求項１～５の何れか１項に記載のパン粉付けフライ食品用バッターミックスと液体とを含む、パン粉付けフライ食品用バッター。 A batter for breaded fried food containing the batter mix for breaded fried food according to any one of claims 1 to 5 and a liquid.
  9. 　請求項１～５のいずれか１項に記載のパン粉付けフライ食品用バッターミックスと液体とを混合してバッターを得、具材に該バッター、パン粉を順次付着させた後、該具材を加熱調理する工程を有する、パン粉付けフライ食品の製造方法。
          The batter mix for fried food with bread crumbs according to any one of claims 1 to 5 and a liquid are mixed to obtain a batter, and the batter and bread crumbs are sequentially attached to the ingredients, and then the ingredients are heated. A method for producing breaded fried food, comprising a step of cooking.
PCT/JP2022/013857 2021-03-26 2022-03-24 Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food WO2022202972A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016054649A (en) * 2014-09-05 2016-04-21 日東富士製粉株式会社 Bakery food raw material, method for producing bakery food, and bakery food
JP2018050568A (en) * 2016-09-30 2018-04-05 日東富士製粉株式会社 Meat product, method for reducing smell of meat product and agent for reducing smell of meat product
JP2018174838A (en) * 2017-04-17 2018-11-15 昭和産業株式会社 Deep-fry coating mix, deep-fry coating batter, deep-fried food and method for producing deep-fried food
WO2021065869A1 (en) * 2019-09-30 2021-04-08 日清製粉株式会社 Wheat bran composition and method for producing same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2016054649A (en) * 2014-09-05 2016-04-21 日東富士製粉株式会社 Bakery food raw material, method for producing bakery food, and bakery food
JP2018050568A (en) * 2016-09-30 2018-04-05 日東富士製粉株式会社 Meat product, method for reducing smell of meat product and agent for reducing smell of meat product
JP2018174838A (en) * 2017-04-17 2018-11-15 昭和産業株式会社 Deep-fry coating mix, deep-fry coating batter, deep-fried food and method for producing deep-fried food
WO2021065869A1 (en) * 2019-09-30 2021-04-08 日清製粉株式会社 Wheat bran composition and method for producing same

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