WO2023100327A1 - Batter mix for tatsuta-age and batter for tatsuta-age - Google Patents

Batter mix for tatsuta-age and batter for tatsuta-age Download PDF

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Publication number
WO2023100327A1
WO2023100327A1 PCT/JP2021/044300 JP2021044300W WO2023100327A1 WO 2023100327 A1 WO2023100327 A1 WO 2023100327A1 JP 2021044300 W JP2021044300 W JP 2021044300W WO 2023100327 A1 WO2023100327 A1 WO 2023100327A1
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Prior art keywords
batter
tatsuta
age
mass
phosphoric acid
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PCT/JP2021/044300
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French (fr)
Japanese (ja)
Inventor
辰徳 西出
光範 藤邉
亨 重松
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株式会社日清製粉ウェルナ
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Priority to PCT/JP2021/044300 priority Critical patent/WO2023100327A1/en
Publication of WO2023100327A1 publication Critical patent/WO2023100327A1/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
    • 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 for Tatsuta-age to be used as a batter liquid, a batter for Tatsuta-age obtained using the same, and a method for producing Tatsuta-age using the same.
  • Tatsuta-age is a kind of fried chicken, and is a deep-fried dish that is made by sprinkling potato starch on ingredients that have been seasoned as necessary, and then frying them in oil.
  • Tatsuta-age uses potato starch (starch) as the main raw material for the batter, and due to these manufacturing methods, the batter has a unique appearance that looks like brown to dark brown and white powder, and is crispy. It is characterized by having a unique brittle texture. Due to these characteristics, Tatsuta-age is distinguished from general fried chicken that uses wheat flour as the main ingredient of batter.
  • Tatsuta-age potato starch powder is used as a blender and attached to the ingredients.
  • starch such as potato starch absorbs water more easily than wheat flour, it tends to absorb moisture from ingredients and form lumps as it is repeatedly used for coating ingredients. Therefore, when potato starch is used as a coating material, a problem may arise in that the quality of the produced Tatsutaage deteriorates due to water absorption from the ingredients accompanying repeated use.
  • Patent Document 1 describes a sprinkling type fried chicken powder containing 5% by mass or more of pregelatinized phosphoric acid-crosslinked cornstarch with a particle size that remains on a sieve with a mesh opening of 0.35 mm after passing through a sieve with a mesh opening of 2.38 mm.
  • Patent Document 2 describes a glazed powder for Tatsuta-age, which is characterized by blending swelling-suppressing potato starch.
  • Patent Document 3 a fried chicken coating liquid containing starch, edible oil, an emulsifier and / or foaming agent, and water is used to stabilize fried chicken having a Tatsuta fried appearance even in mass production.
  • Patent Document 4 water-soluble for obtaining deep-fried chicken having appearance and texture like Tatsuta-age, containing etherified cross-linked potato starch and phosphoric acid cross-linked starch, without containing unprocessed underground starch.
  • Patent Literature 5 describes a coating material for fried food containing a gelatinized crosslinked starch, wherein a starch solution consisting of the gelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa ⁇ s or less. .
  • An object of the present invention is to suppress deterioration in the quality of Tatsuta-age that occurs due to repeated use of the coating material when producing Tatsuta-age.
  • the present invention provides a batter mix for Tatsutaage for use as a batter liquid containing pregelatinized phosphoric acid-crosslinked corn starch.
  • the present invention also provides a batter for Tatsuta-age, containing 100 parts by mass of a powder component containing ⁇ -phosphoric acid-crosslinked corn starch and 150 to 250 parts by mass of an aqueous liquid.
  • this invention provides the manufacturing method of Tatsuta-age using the said batter for Tatsuta-age.
  • the present invention also provides the use of pregelatinized phosphoric acid-crosslinked corn starch in a batter mix for Tatsutaage for use as a batter liquid.
  • the present invention also provides the use of pregelatinized phosphoric acid-crosslinked corn starch in the production of a batter mix for Tatsutaage for use as a batter liquid.
  • the batter mix for Tatsuta-age of the present invention is used to prepare the batter used in the production of Tatsuta-age.
  • the batter liquid is coated on the ingredients and fried to form the coating of Tatsuta-age.
  • the produced Tatsuta-age batter can have a powdery appearance unique to Tatsuta-age and a crispy, brittle texture.
  • the batter prepared from the batter mix for Tatsuta-age of the present invention always has the above-mentioned good quality even if it is repeatedly used for coating and a long time has passed since preparation. As a result, it is possible to suppress variations in the quality of Tatsuta-age, which can occur particularly when Tatsuta-age is produced in large quantities.
  • Tatsuta-age refers to deep-fried food that is produced by coating the ingredients with starch-based batter and frying them.
  • Tatsuta-age has a unique appearance with brown to dark brown batter and a whitish powdery part on the surface (so-called “kobuki”). This powdered portion creates a color contrast with the surrounding brown to dark brown batter, or expands from the batter surface to form unevenness on the entire batter, thereby improving the appearance of Tatsutaage.
  • the well-dusted Tatsuta-age batter has a crispy, brittle texture that is unique to Tatsuta-age.
  • the present invention provides a batter mix for Tatsuta-age to be used as a batter liquid for producing Tatsuta-age.
  • the conventional Tatsuta-age mix is used for coating ingredients by sprinkling the ingredients with a powdered mix, but the Tatsuta-age batter mix of the present invention is prepared into a batter liquid, and the ingredients are coated. used for dressing.
  • the batter liquid is a liquid (including paste) batter prepared by mixing the batter mix for Tatsuta-age of the present invention with an aqueous liquid such as water.
  • the batter liquid prepared from the batter mix for Tatsuta-age of the present invention is coated on ingredients and fried to form a coating having an appearance and texture unique to Tatsuta-age.
  • the batter mix for Tatsuta-age of the present invention contains pregelatinized phosphoric acid-crosslinked cornstarch.
  • Pregelatinized phosphoric acid-crosslinked cornstarch is obtained by subjecting unprocessed cornstarch to pregelatinization treatment and phosphoric acid crosslinking treatment.
  • a method known in the art can be employed for pregelatinizing cornstarch.
  • cornstarch is suspended in water to form a slurry, and then heated in a constant temperature bath for pregelatinization. and a method of continuously pregelatinizing using Methods known in the art can also be employed for the phosphoric acid cross-linking treatment of corn starch.
  • a method of treating with an esterifying agent such as acetic anhydride or vinyl acetate, or an etherifying agent such as propylene oxide, or the like can be mentioned.
  • Either the alpha conversion treatment or the phosphoric acid cross-linking treatment may be performed first, but from the viewpoint of efficiency, it is preferable to perform the phosphoric acid cross-linking treatment first, followed by the alpha conversion treatment.
  • cornstarch is suspended in water, sodium trimetaphosphate is added thereto, and the pH is kept at 10 to 11 and heated to 40 ° C. to react, neutralized, washed with water, and moderately watered again. is added to form a slurry, and the mixture is dried with a drum dryer or a spray dryer while pregelatinizing to produce a pregelatinized phosphoric acid-crosslinked cornstarch.
  • a fraction having a size that does not pass through a sieve with an opening of 355 ⁇ m and that passes through a sieve with an opening of 2 mm is preferably 60% by mass or more. , more preferably 70% by mass or more, more preferably 80% by mass or more.
  • Such a specific size fraction is obtained by granulating and / or pulverizing the pregelatinized phosphoric acid cross-linked corn starch by a known method as necessary, and then sieving it with a 2 mm mesh sieve and a 355 ⁇ m sieve to obtain a 2 mm mesh sieve. It can be prepared by collecting the fraction that passes through a sieve and does not pass over a 355 ⁇ m sieve.
  • the content of the ⁇ -phosphoric acid-crosslinked corn starch in the batter mix for Tatsuta-age of the present invention is preferably 5 to 40% by mass, more preferably 5 to 40% by mass, based on the total mass of the mix, from the viewpoint of improving the quality of the resulting Tatsuta-age. is 8 to 35% by mass, more preferably 12 to 30% by mass.
  • the batter mix for Tatsuta-age of the present invention contains other starch in addition to the above-mentioned alpha-phosphoric acid-crosslinked cornstarch.
  • Other starches include unprocessed starches such as tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, potato starch, and sweet potato starch, and processed starches thereof (excluding pregelatinized phosphate-crosslinked cornstarch).
  • the content of starch in the batter mix for Tatsuta-age of the present invention is preferably 50 to 100% by mass, more preferably 50 to 100% by mass, based on the total mass of the batter mix as the total amount of the ⁇ -phosphoric acid-crosslinked corn starch and the other starch. is 50 to 90% by mass, more preferably 55 to 85% by mass.
  • the batter mix for deep-fried Tatsuta of the present invention may further contain ingredients other than starch, if necessary.
  • ingredients include, for example, flour such as wheat flour, barley flour and rice flour; protein such as wheat protein and milk protein; egg powder such as whole egg powder and egg white powder; thickener; salt, powdered soy sauce, fermented seasoning. seasonings such as ingredients, sugars, powdered miso, amino acids; expanding agents; emulsifiers; spices; flavors; nutritional components such as vitamins;
  • the types and contents of the other components contained in the batter mix for Tatsuta-age of the present invention can be appropriately adjusted according to the desired characteristics of Tatsuta-age. For example, appropriate seasonings, spices, etc.
  • the content of the other components in the batter mix for Tatsuta-age of the present invention is preferably 50% by mass or less, more preferably 10 to 50% by mass, more preferably 15 to 45% by mass in the total mass of the batter mix. .
  • the batter mix for Tatsuta-age of the present invention has a flour content of preferably 45% by mass or less, more preferably 35% by mass or less, and still more preferably 20% by mass or less, or contains flour. No need.
  • the batter mix for Tatsuta-age of the present invention is preferably powdery or granular.
  • the batter mix of the present invention is mixed with an aqueous liquid such as water to prepare a liquid (including paste) batter.
  • aqueous liquid such as water
  • Tatsuta-age can be produced by attaching this batter to ingredients and frying them with oil.
  • the aqueous liquid used in preparing the batter from the batter mix for Tatsuta-age of the present invention include water and aqueous liquids other than water (e.g., milk, soup stock, broth, etc.).
  • the aqueous liquid can be used either alone or in combination of two or more.
  • the amount of aqueous liquid used when preparing the batter may be adjusted according to the type of ingredients. Preferably, 100 parts by mass of the batter mix of the present invention and about 50 to 200 parts by mass of the aqueous liquid are mixed to prepare the batter for Tatsuta-age.
  • the batter for Tatsuta-age of the present invention can produce Tatsuta-age having an appearance and texture typical of Tatsuta-age not only immediately after preparation but also after repeated use and after a long period of time. Furthermore, by preparing the batter to have a specific viscosity, the quality of the obtained Tatsuta-age can be further improved.
  • the viscosity of the Tatsuta fried batter of the present invention is preferably 6 Pa s or more, more preferably 8 to 24 Pa s, as a viscosity measurement value with a Brookfield viscometer at a rotor rotation speed of 3 to 12 rpm and 25 ° C. More preferably, it is 10 to 20 Pa ⁇ s.
  • the above viscosity is higher than the viscosity of normal fried batter (about 0.5 to 2 Pas).
  • the ingredients are coated with the batter.
  • the type of ingredients is not particularly limited, and includes meats such as chicken, pork, beef, sheep, and goats, seafood, and vegetables, but meats and seafood are preferred.
  • an ingredient of an appropriate size is immersed in the batter, or the batter is sprayed, applied, poured or dropped onto the ingredient to adhere the batter to the surface of the ingredient. .
  • the batter-attached ingredients are fried in oil according to a conventional method (for example, at 160 to 180° C. for about 2 to 8 minutes) to produce Tatsutaage.
  • Test example 1 The raw materials shown in Table 1 were uniformly mixed to prepare batter mixes of Production Examples 1 and 2 and Comparative Examples 1 and 3, respectively. 100 g of each batter mix was thoroughly mixed with 180 mL of water to prepare a batter liquid. The viscosity of each batter liquid was measured using a Brookfield viscometer at a temperature of 25° C. and a rotor rotation speed of 3 to 12 rpm.
  • 100 g of the prepared batter mix was well mixed with 180 mL of water to prepare a batter liquid.
  • 10 chicken thigh pieces 25 g/piece were added to the batter liquid and mixed well to allow 8 g of batter liquid to adhere to each chicken thigh (25 g), followed by salad oil heated to 170 ° C. was fried for 4 minutes to produce Tatsuta-age chicken.
  • the same batter liquid was reused 10 minutes after preparation, and Tatsuta-age of chicken was produced in the same procedure.
  • the produced Tatsutaage was left at room temperature (about 25°C) for about 1 hour, and then the quality was evaluated.
  • 10 trained panelists evaluated according to the following evaluation criteria, and the average value was obtained.
  • fried chicken or deep-fried chicken was produced using a blender according to the usual method. That is, 100% by mass of soft wheat flour (Reference Example 1: Fried chicken), 100% by weight of potato starch (Reference Example 2: Tatsutaage), or 100% by weight of pregelatinized phosphoric acid crosslinked cornstarch (Reference Example 3: Tatsutaage) powder. was used as a blender. Fill the powder of Reference Examples 1 to 3 in a container, and 1 minute after filling, add 10 chicken thigh pieces of 25 g / piece, and sprinkle 8 g of powder per chicken thigh (25 g) to adhere. Next, deep-fried after frying or deep-fried in Tatsuta was produced and evaluated in the same procedure as in Test Example 1. Furthermore, the same powder was reused 10 minutes after filling the container, and chicken Tatsuta-age was produced and evaluated in the same procedure.
  • Tatsuta-age produced by sprinkling the powders of Reference Examples 2 and 3 has good or generally good appearance and texture immediately after preparing the powder (1 minute later), but the powder after 10 minutes of preparation The appearance and texture of the product produced by reusing the product were deteriorated.
  • Test example 2 A batter liquid was prepared under the same conditions as in Production Example 1 except that the batter mix having the composition shown in Table 2 was used, and then Tatsutaage was produced and evaluated using it. Table 2 shows the results.
  • Test example 3 A batter liquid was prepared under the same conditions as in Production Example 1 except that the batter mix having the composition shown in Table 3 was used, and then Tatsutaage was produced and evaluated using it. Table 3 shows the results.
  • Test example 4 A granulation treatment of pregelatinized phosphoric acid-crosslinked corn starch was performed.
  • Pregelatinized phosphoric acid-crosslinked cornstarch (total amount passed through a 355 ⁇ m sieve) as a raw material was placed in a bowl and stirred while spraying fresh water with a sprayer to prepare granules, which were dried at room temperature for 24 hours. This was separated by using a sieve with an opening of 355 ⁇ m and a sieve with an opening of 2 mm, and a fraction that did not pass through the sieve with an opening of 355 ⁇ m but passed through the sieve with an opening of 2 mm.
  • a batter mix having the composition shown in Table 4 was prepared using the obtained granulated pregelatinized phosphoric acid-crosslinked corn starch and the raw material pregelatinized phosphoric acid-crosslinked corn starch. Using the obtained batter mix, a batter liquid was prepared under the same conditions as in Production Example 1, and then Tatsutaage was produced and evaluated using it. Table 4 shows the results.

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Abstract

A batter mix for Tatsuta-age (a fried food prepared by deep-frying preliminarily seasoned meat or fish) to be used as a batter solution, said batter mix containing pregelatinized phosphate crosslinked corn starch. A batter for Tatsuta-age that comprises 100 parts by mass of a powder component containing pregelatinized phosphate crosslinked corn starch and 150-250 parts by mass of an aqueous liquid. A method for preparing Tatsuta-age with the use of the batter for Tatsuta-age.

Description

竜田揚げ用バッターミックスおよび竜田揚げ用バッターTatsuta-age batter mix and Tatsuta-age batter
　本発明は、バッター液として用いるための竜田揚げ用バッターミックス、これを用いて得られる竜田揚げ用バッター、及びこれを用いた竜田揚げの製造方法に関する。 The present invention relates to a batter mix for Tatsuta-age to be used as a batter liquid, a batter for Tatsuta-age obtained using the same, and a method for producing Tatsuta-age using the same.
　竜田揚げは、から揚げの一種であり、必要に応じて下味を付けた具材に、片栗粉をまぶした後、油ちょうすることで製造される揚げ物をいう。竜田揚げは、衣の主原料として片栗粉（澱粉）を用いる点、ならびにこれらの製法に起因して、衣が茶～こげ茶色でかつブツブツと白い粉を吹いたような独特の外観、及びサクサクとして歯脆い独特の食感を有する点を特徴とする。そしてこれらの特徴によって、竜田揚げは、小麦粉を衣の主原料として用いる一般的なから揚げと区別されている。 Tatsuta-age is a kind of fried chicken, and is a deep-fried dish that is made by sprinkling potato starch on ingredients that have been seasoned as necessary, and then frying them in oil. Tatsuta-age uses potato starch (starch) as the main raw material for the batter, and due to these manufacturing methods, the batter has a unique appearance that looks like brown to dark brown and white powder, and is crispy. It is characterized by having a unique brittle texture. Due to these characteristics, Tatsuta-age is distinguished from general fried chicken that uses wheat flour as the main ingredient of batter.
　通常、竜田揚げを製造する場合、片栗粉の粉末をブレダーとして具材に付着させる。しかし片栗粉などの澱粉は、小麦粉に比して吸水しやすいため、具材の衣付け（coating）に繰り返し使用するうちに具材の水分を吸収してダマ状になりやすい。そのため、片栗粉を衣材（coating material）として用いる場合、その繰り返し使用に伴う具材からの吸水に従って、製造された竜田揚げの品質が低下するという問題が生じ得る。また、その結果として、衣付けの作業時間が長くなるほど、得られた竜田揚げの品質がばらつくという問題が生じ得る。これらの問題は、特に工場や店舗などで大量の竜田揚げを製造する場合に顕著である。 Normally, when making Tatsuta-age, potato starch powder is used as a blender and attached to the ingredients. However, since starch such as potato starch absorbs water more easily than wheat flour, it tends to absorb moisture from ingredients and form lumps as it is repeatedly used for coating ingredients. Therefore, when potato starch is used as a coating material, a problem may arise in that the quality of the produced Tatsutaage deteriorates due to water absorption from the ingredients accompanying repeated use. In addition, as a result, the longer the coating work time is, the more uneven the quality of the obtained Tatsuta-age may arise. These problems are particularly noticeable when a large amount of Tatsutaage is produced in a factory or store.
　特許文献１には、目開き２．３８ｍｍの篩を抜け目開き０．３５ｍｍの篩上に残る粒度のα化リン酸架橋コーンスターチを５質量％以上含む、まぶしタイプの唐揚げ粉が記載されている。特許文献２には、膨潤抑制馬鈴薯澱粉を配合することを特徴とする竜田揚げ用まぶし粉が記載されている。特許文献３には、澱粉と、食用油脂と、乳化剤及び／又は起泡剤と、水とを含みから揚げ用衣液により、竜田揚げ風の外観を有するから揚げを大量生産であっても安定的に製造できることが記載されている。特許文献４には、未化工の地下系でん粉を含まず、エーテル化架橋馬鈴薯でん粉と、リン酸架橋でん粉とを含有する、竜田揚げのような外観と食感を有するから揚げを得るための水溶きタイプのから揚げミックスが記載されている。特許文献５には、α化架橋澱粉を含有し、質量比１：１０の該α化架橋澱粉と水からなる澱粉溶液の粘度が５００ｍＰａ・ｓ以下であるフライ食品用衣材が記載されている。 Patent Document 1 describes a sprinkling type fried chicken powder containing 5% by mass or more of pregelatinized phosphoric acid-crosslinked cornstarch with a particle size that remains on a sieve with a mesh opening of 0.35 mm after passing through a sieve with a mesh opening of 2.38 mm. . Patent Document 2 describes a glazed powder for Tatsuta-age, which is characterized by blending swelling-suppressing potato starch. In Patent Document 3, a fried chicken coating liquid containing starch, edible oil, an emulsifier and / or foaming agent, and water is used to stabilize fried chicken having a Tatsuta fried appearance even in mass production. It is stated that it can be manufactured In Patent Document 4, water-soluble for obtaining deep-fried chicken having appearance and texture like Tatsuta-age, containing etherified cross-linked potato starch and phosphoric acid cross-linked starch, without containing unprocessed underground starch. A type of karaage mix is described. Patent Literature 5 describes a coating material for fried food containing a gelatinized crosslinked starch, wherein a starch solution consisting of the gelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less. .
特開２０２１－３６８３６号公報JP 2021-36836 A 特開２００４－１６６５１４号公報JP 2004-166514 A 特開２００５－１６０３１２号公報JP 2005-160312 A 特開２００９－７２１２８号公報Japanese Unexamined Patent Application Publication No. 2009-72128 国際公開公報第２０２０／１１０３０８号WO2020/110308
　本発明は、竜田揚げを製造する際の衣材の繰り返し使用に伴って起こる竜田揚げの品質低下を抑制することを課題とする。 An object of the present invention is to suppress deterioration in the quality of Tatsuta-age that occurs due to repeated use of the coating material when producing Tatsuta-age.
　本発明は、α化リン酸架橋コーンスターチを含有する、バッター液として用いるための竜田揚げ用バッターミックスを提供する。
　また本発明は、α化リン酸架橋コーンスターチを含む粉体成分１００質量部及び水性液体１５０～２５０質量部を含有する、竜田揚げ用バッターを提供する。
　また本発明は、前記竜田揚げ用バッターを用いる竜田揚げの製造方法を提供する。
　また本発明は、α化リン酸架橋コーンスターチの、バッター液として用いるための竜田揚げ用バッターミックスにおける使用を提供する。
　また本発明は、α化リン酸架橋コーンスターチの、バッター液として用いるための竜田揚げ用バッターミックスの製造における使用を提供する。 The present invention provides a batter mix for Tatsutaage for use as a batter liquid containing pregelatinized phosphoric acid-crosslinked corn starch.
The present invention also provides a batter for Tatsuta-age, containing 100 parts by mass of a powder component containing α-phosphoric acid-crosslinked corn starch and 150 to 250 parts by mass of an aqueous liquid.
Moreover, this invention provides the manufacturing method of Tatsuta-age using the said batter for Tatsuta-age.
The present invention also provides the use of pregelatinized phosphoric acid-crosslinked corn starch in a batter mix for Tatsutaage for use as a batter liquid.
The present invention also provides the use of pregelatinized phosphoric acid-crosslinked corn starch in the production of a batter mix for Tatsutaage for use as a batter liquid.
　本発明の竜田揚げ用バッターミックスは、竜田揚げの製造に用いるバッター液を調製するために使用される。該バッター液は、具材に衣づけされ、油ちょうされて竜田揚げの衣を形成する。製造された竜田揚げの衣は、竜田揚げに独特の粉を吹いたような外観と、サクサクとして歯脆い食感とを有することができる。また、本発明の竜田揚げ用バッターミックスから調製したバッター液は、衣付けに繰り返し使用して調製から時間が経ったものであっても、常に上記のような良好な品質を有する竜田揚げを製造することができ、これにより、特に竜田揚げを大量に製造する場合に起こり得る竜田揚げの品質のばらつきを抑制することができる。 The batter mix for Tatsuta-age of the present invention is used to prepare the batter used in the production of Tatsuta-age. The batter liquid is coated on the ingredients and fried to form the coating of Tatsuta-age. The produced Tatsuta-age batter can have a powdery appearance unique to Tatsuta-age and a crispy, brittle texture. In addition, the batter prepared from the batter mix for Tatsuta-age of the present invention always has the above-mentioned good quality even if it is repeatedly used for coating and a long time has passed since preparation. As a result, it is possible to suppress variations in the quality of Tatsuta-age, which can occur particularly when Tatsuta-age is produced in large quantities.
　本明細書において、「竜田揚げ」とは、具材に澱粉を主原料とする衣材を付着させ油ちょうすることで製造される揚げ物をいう。竜田揚げは、衣が茶～こげ茶色で、かつ表面に白っぽく粉を吹いたようにみえる部分（いわゆる「粉吹き」）がある独特の外観を呈する。この粉吹き部分は、周辺の茶～こげ茶色の衣と色のコントラストをなし、又は衣表面から膨張して衣全体に凹凸を形成することで、竜田揚げの外観を向上させる。また、よく粉吹きした竜田揚げの衣は、サクサクとして歯脆い、竜田揚げ独特の食感を呈する。 In this specification, "Tatsuta-age" refers to deep-fried food that is produced by coating the ingredients with starch-based batter and frying them. Tatsuta-age has a unique appearance with brown to dark brown batter and a whitish powdery part on the surface (so-called “kobuki”). This powdered portion creates a color contrast with the surrounding brown to dark brown batter, or expands from the batter surface to form unevenness on the entire batter, thereby improving the appearance of Tatsutaage. In addition, the well-dusted Tatsuta-age batter has a crispy, brittle texture that is unique to Tatsuta-age.
　本発明は、竜田揚げの製造用のバッター液として用いるための竜田揚げ用バッターミックスを提供する。従来の竜田揚げ用ミックスは、粉末状のミックスを具材にまぶすことで具材の衣付けに使用されるが、本発明の竜田揚げ用バッターミックスは、バッター液へと調製され、具材の衣づけに使用される。該バッター液は、本発明の竜田揚げ用バッターミックスと水などの水性液体とを混合して調製される、液状（ペーストを含む）バッターである。本発明の竜田揚げ用バッターミックスから調製されたバッター液は、具材に衣づけされ、油ちょうされて竜田揚げに独特の外観と食感を有する衣を形成する。 The present invention provides a batter mix for Tatsuta-age to be used as a batter liquid for producing Tatsuta-age. The conventional Tatsuta-age mix is used for coating ingredients by sprinkling the ingredients with a powdered mix, but the Tatsuta-age batter mix of the present invention is prepared into a batter liquid, and the ingredients are coated. used for dressing. The batter liquid is a liquid (including paste) batter prepared by mixing the batter mix for Tatsuta-age of the present invention with an aqueous liquid such as water. The batter liquid prepared from the batter mix for Tatsuta-age of the present invention is coated on ingredients and fried to form a coating having an appearance and texture unique to Tatsuta-age.
　本発明の竜田揚げ用バッターミックスは、α化リン酸架橋コーンスターチを含有する。α化リン酸架橋コーンスターチとは、未加工のコーンスターチに対してα化処理及びリン酸架橋処理を行ったものである。コーンスターチのα化処理には、当該分野で公知の方法を採用でき、例えば、コーンスターチを水に懸濁してスラリー状にし、次いで恒温槽で加熱してα化する方法、ドラムドライヤ―等の装置を用いて連続的にα化する方法、などを挙げることができる。コーンスターチのリン酸架橋処理にも、当該分野で公知の方法を採用でき、例えば、コーンスターチをトリメタリン酸塩、ヘキサメタリン酸塩、オキシ塩化リンなどの架橋剤で処理する方法、コーンスターチを上記の架橋剤とともに無水酢酸、酢酸ビニルなどのエステル化剤や、プロピレンオキサイドのようなエーテル化剤で処理する方法、などを挙げることができる。 The batter mix for Tatsuta-age of the present invention contains pregelatinized phosphoric acid-crosslinked cornstarch. Pregelatinized phosphoric acid-crosslinked cornstarch is obtained by subjecting unprocessed cornstarch to pregelatinization treatment and phosphoric acid crosslinking treatment. A method known in the art can be employed for pregelatinizing cornstarch. For example, cornstarch is suspended in water to form a slurry, and then heated in a constant temperature bath for pregelatinization. and a method of continuously pregelatinizing using Methods known in the art can also be employed for the phosphoric acid cross-linking treatment of corn starch. A method of treating with an esterifying agent such as acetic anhydride or vinyl acetate, or an etherifying agent such as propylene oxide, or the like can be mentioned.
　前記α化処理及びリン酸架橋処理は、どちらの処理を先に行ってもよいが、効率性の観点からは、リン酸架橋処理を先に行い、その後α化処理を行うことが好ましい。例えば、コーンスターチを水に懸濁し、ここにトリメタリン酸ナトリウムを加えてｐＨを１０～１１に保ったまま４０℃に加温して反応させた後、中和して水洗を行い、再度適度に水を加えてスラリー状にし、ドラムドライヤ―又はスプレードライヤーでα化しながら乾燥させることで、α化リン酸架橋コーンスターチを製造することができる。 Either the alpha conversion treatment or the phosphoric acid cross-linking treatment may be performed first, but from the viewpoint of efficiency, it is preferable to perform the phosphoric acid cross-linking treatment first, followed by the alpha conversion treatment. For example, cornstarch is suspended in water, sodium trimetaphosphate is added thereto, and the pH is kept at 10 to 11 and heated to 40 ° C. to react, neutralized, washed with water, and moderately watered again. is added to form a slurry, and the mixture is dried with a drum dryer or a spray dryer while pregelatinizing to produce a pregelatinized phosphoric acid-crosslinked cornstarch.
　本発明で用いるα化リン酸架橋コーンスターチは、その全質量中に、目開き３５５μｍの篩を通過せず、かつ目開き２ｍｍの篩を通過する大きさの画分を、好ましくは６０質量％以上、より好ましくは７０質量％以上、さらに好ましくは８０質量％以上含有する。このような特定サイズの画分の割合を増やすことで、竜田揚げの外観や衣の食感をより向上させることができる。このような特定サイズの画分は、α化リン酸架橋コーンスターチを、必要に応じて公知の方法で造粒及び／又は粉砕した後、目開き２ｍｍの篩及び３５５μｍの篩にかけて、目開き２ｍｍの篩を通過しかつ目開き３５５μｍの篩上を通過しない画分を回収することにより、調製することができる。 In the total mass of the pregelatinized phosphoric acid crosslinked corn starch used in the present invention, a fraction having a size that does not pass through a sieve with an opening of 355 μm and that passes through a sieve with an opening of 2 mm is preferably 60% by mass or more. , more preferably 70% by mass or more, more preferably 80% by mass or more. By increasing the ratio of such specific size fractions, the appearance of Tatsuta-age and the texture of the batter can be further improved. Such a specific size fraction is obtained by granulating and / or pulverizing the pregelatinized phosphoric acid cross-linked corn starch by a known method as necessary, and then sieving it with a 2 mm mesh sieve and a 355 μm sieve to obtain a 2 mm mesh sieve. It can be prepared by collecting the fraction that passes through a sieve and does not pass over a 355 μm sieve.
　本発明の竜田揚げ用バッターミックス中における前記α化リン酸架橋コーンスターチの含有量は、得られる竜田揚げの品質向上の観点から、該ミックスの全質量中、好ましくは５～４０質量％、より好ましくは８～３５質量％、さらに好ましくは１２～３０質量％である。 The content of the α-phosphoric acid-crosslinked corn starch in the batter mix for Tatsuta-age of the present invention is preferably 5 to 40% by mass, more preferably 5 to 40% by mass, based on the total mass of the mix, from the viewpoint of improving the quality of the resulting Tatsuta-age. is 8 to 35% by mass, more preferably 12 to 30% by mass.
　本発明の竜田揚げ用バッターミックスは、前記α化リン酸架橋コーンスターチに加えて、他の澱粉を含有する。当該他の澱粉としては、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、馬鈴薯澱粉、甘藷澱粉等の未加工澱粉、及びこれらの加工澱粉（ただし、α化リン酸架橋コーンスターチは除く）から選択される１種又は２種以上である。本発明の竜田揚げ用バッターミックス中における澱粉の含有量は、該α化リン酸架橋コーンスターチ及び該他の澱粉の合計量として、該バッターミックス全質量中、好ましくは５０～１００質量％、より好ましくは５０～９０質量％、さらに好ましくは５５～８５質量％である。バッターミックス中の澱粉含有量が少ない場合、竜田揚げらしい外観と食感が得られにくくなる。 The batter mix for Tatsuta-age of the present invention contains other starch in addition to the above-mentioned alpha-phosphoric acid-crosslinked cornstarch. Other starches include unprocessed starches such as tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, potato starch, and sweet potato starch, and processed starches thereof (excluding pregelatinized phosphate-crosslinked cornstarch). One or two or more selected. The content of starch in the batter mix for Tatsuta-age of the present invention is preferably 50 to 100% by mass, more preferably 50 to 100% by mass, based on the total mass of the batter mix as the total amount of the α-phosphoric acid-crosslinked corn starch and the other starch. is 50 to 90% by mass, more preferably 55 to 85% by mass. When the starch content in the batter mix is low, it becomes difficult to obtain the appearance and texture typical of Tatsuta-age.
　本発明の竜田揚げ用バッターミックスは、必要に応じて、澱粉以外のその他の成分をさらに含有していてもよい。該その他の成分としては、例えば、小麦粉、大麦粉、米粉等の穀粉；小麦蛋白質、乳蛋白質等の蛋白質；全卵粉、卵白粉等の卵粉；増粘剤；食塩、粉末醤油、発酵調味料、糖類、粉末味噌、アミノ酸等の調味料；膨張剤；乳化剤；香辛料；香料；ビタミン等の栄養成分；着色料；粉末油脂、などから選択される１種又は２種以上が挙げられる。本発明の竜田揚げ用バッターミックスに含まれる当該その他の成分の種類やその含有量は、所望する竜田揚げの特性に応じて適宜調整することができる。例えば、竜田揚げの風味（例えば中華風、和風、洋風等）に応じて、適切な調味料や香辛料等を配合することができる。本発明の竜田揚げ用バッターミックスにおける当該その他の成分の含有量は、バッターミックス全質量中、好ましくは５０質量％以下、より好ましくは１０～５０質量％、より好ましくは１５～４５質量％である。また、本発明の竜田揚げ用バッターミックスは、穀粉の含有量が、好ましくは４５質量％以下、より好ましくは３５質量％以下、さらに好ましくは２０質量％以下であり、あるいは、穀粉を含んでいなくともよい。本発明の竜田揚げ用バッターミックスは、好ましくは粉状又は顆粒状である。 The batter mix for deep-fried Tatsuta of the present invention may further contain ingredients other than starch, if necessary. Other ingredients include, for example, flour such as wheat flour, barley flour and rice flour; protein such as wheat protein and milk protein; egg powder such as whole egg powder and egg white powder; thickener; salt, powdered soy sauce, fermented seasoning. seasonings such as ingredients, sugars, powdered miso, amino acids; expanding agents; emulsifiers; spices; flavors; nutritional components such as vitamins; The types and contents of the other components contained in the batter mix for Tatsuta-age of the present invention can be appropriately adjusted according to the desired characteristics of Tatsuta-age. For example, appropriate seasonings, spices, etc. can be blended according to the flavor of Tatsutaage (for example, Chinese style, Japanese style, Western style, etc.). The content of the other components in the batter mix for Tatsuta-age of the present invention is preferably 50% by mass or less, more preferably 10 to 50% by mass, more preferably 15 to 45% by mass in the total mass of the batter mix. . In addition, the batter mix for Tatsuta-age of the present invention has a flour content of preferably 45% by mass or less, more preferably 35% by mass or less, and still more preferably 20% by mass or less, or contains flour. No need. The batter mix for Tatsuta-age of the present invention is preferably powdery or granular.
　本発明の竜田揚げ用バッターミックスを用いて竜田揚げを製造する場合、本発明のバッターミックスを水などの水性液体と混合して、液状（ペーストを含む）のバッターを調製する。このバッターを具材に付着させて油ちょうすることで、竜田揚げを製造することができる。本発明の竜田揚げ用バッターミックスから該バッターを調製する際に使用される水性液体としては、水、及び水以外の他の水性液体（例えば、牛乳、出し汁、煮汁など）が挙げられ、これらの水性液体は、いずれか１種又は２種以上を混合して用いることができる。 When producing Tatsuta-age using the batter mix for Tatsuta-age of the present invention, the batter mix of the present invention is mixed with an aqueous liquid such as water to prepare a liquid (including paste) batter. Tatsuta-age can be produced by attaching this batter to ingredients and frying them with oil. Examples of the aqueous liquid used in preparing the batter from the batter mix for Tatsuta-age of the present invention include water and aqueous liquids other than water (e.g., milk, soup stock, broth, etc.). The aqueous liquid can be used either alone or in combination of two or more.
　該バッターを調製する際に使用される水性液体の量は、具材の種類などに応じて調節すればよい。好ましくは、本発明のバッターミックス１００質量部と水性液体５０～２００質量部程度とを混合して、竜田揚げ用バッターを調製する。本発明の竜田揚げ用バッターは、調製直後だけでなく、繰り返し使用され調製から時間が経ったものであっても、竜田揚げらしい外観と食感を有する竜田揚げを製造することができる。さらに、該バッターを特定の粘度になるよう調製することで、得られた竜田揚げの品質をより向上させることができる。例えば、本発明の竜田揚げ用バッターの粘度は、ローター回転速度３～１２ｒｐｍ、２５℃におけるＢ型粘度計での粘度測定値として、好ましくは６Ｐａ・ｓ以上、より好ましくは８～２４Ｐａ・ｓ、さらに好ましくは１０～２０Ｐａ・ｓ、である。上記の粘度は、通常のから揚げ用バッターの粘度（０．５～２Ｐａｓ程度）に比較して高い。 The amount of aqueous liquid used when preparing the batter may be adjusted according to the type of ingredients. Preferably, 100 parts by mass of the batter mix of the present invention and about 50 to 200 parts by mass of the aqueous liquid are mixed to prepare the batter for Tatsuta-age. The batter for Tatsuta-age of the present invention can produce Tatsuta-age having an appearance and texture typical of Tatsuta-age not only immediately after preparation but also after repeated use and after a long period of time. Furthermore, by preparing the batter to have a specific viscosity, the quality of the obtained Tatsuta-age can be further improved. For example, the viscosity of the Tatsuta fried batter of the present invention is preferably 6 Pa s or more, more preferably 8 to 24 Pa s, as a viscosity measurement value with a Brookfield viscometer at a rotor rotation speed of 3 to 12 rpm and 25 ° C. More preferably, it is 10 to 20 Pa·s. The above viscosity is higher than the viscosity of normal fried batter (about 0.5 to 2 Pas).
　上記の手順で本発明の竜田揚げ用バッターミックスを用いて竜田揚げ用バッターを調製した後、該バッターで具材を衣付けする。該具材の種類は、鶏、豚、牛、羊、ヤギなどの肉類、魚介類、野菜類など、特に限定されないが、肉類や魚介類が好適である。具体的には、適当な大きさの具材を該バッター中に浸すか、又は該具材に該バッターを噴霧、塗布、注下もしくは滴下して、該具材の表面に該バッターを付着させる。次いで、該バッターの付着した具材を、常法に従い（例えば１６０～１８０℃で２～８分程度）油ちょうすることにより、竜田揚げを製造することができる。 After preparing the batter for fried Tatsuta using the batter mix for fried Tatsuta of the present invention in the above procedure, the ingredients are coated with the batter. The type of ingredients is not particularly limited, and includes meats such as chicken, pork, beef, sheep, and goats, seafood, and vegetables, but meats and seafood are preferred. Specifically, an ingredient of an appropriate size is immersed in the batter, or the batter is sprayed, applied, poured or dropped onto the ingredient to adhere the batter to the surface of the ingredient. . Then, the batter-attached ingredients are fried in oil according to a conventional method (for example, at 160 to 180° C. for about 2 to 8 minutes) to produce Tatsutaage.
　以下、実施例を示して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.
（試験例１）
　表１に示す原料を均一になるよう混合して、製造例１～２及び比較例１～３のバッターミックスをそれぞれ調製した。各バッターミックス１００ｇを水１８０ｍＬとよく混合してバッター液を調製した。各バッター液の粘度を、Ｂ型粘度計を用いて、測定対象のバッターの品温２５℃、３～１２ｒｐｍのローター回転速度で測定した。 (Test example 1)
The raw materials shown in Table 1 were uniformly mixed to prepare batter mixes of Production Examples 1 and 2 and Comparative Examples 1 and 3, respectively. 100 g of each batter mix was thoroughly mixed with 180 mL of water to prepare a batter liquid. The viscosity of each batter liquid was measured using a Brookfield viscometer at a temperature of 25° C. and a rotor rotation speed of 3 to 12 rpm.
　調製したバッターミックス１００ｇを水１８０ｍＬとよく混合してバッター液を調製した。調製から１分後に、バッター液に鶏もも肉の細片２５ｇ／個を１０個ずつ投入してよく絡め、鶏もも肉１個（２５ｇ）あたり８ｇのバッター液を付着させ、次いで１７０℃に熱したサラダ油で４分間油ちょうして、鶏肉の竜田揚げを製造した。さらに、同じバッター液を調製から１０分後に再使用して、同様の手順で鶏肉の竜田揚げを製造した。製造された竜田揚げを、室温（約２５℃）に約１時間放置した後、品質を評価した。評価では、１０名の訓練されたパネラーにより下記評価基準で評価し、平均値を求めた。 100 g of the prepared batter mix was well mixed with 180 mL of water to prepare a batter liquid. One minute after preparation, 10 chicken thigh pieces (25 g/piece) were added to the batter liquid and mixed well to allow 8 g of batter liquid to adhere to each chicken thigh (25 g), followed by salad oil heated to 170 ° C. was fried for 4 minutes to produce Tatsuta-age chicken. Furthermore, the same batter liquid was reused 10 minutes after preparation, and Tatsuta-age of chicken was produced in the same procedure. The produced Tatsutaage was left at room temperature (about 25°C) for about 1 hour, and then the quality was evaluated. In the evaluation, 10 trained panelists evaluated according to the following evaluation criteria, and the average value was obtained.
　参考例として、常法に従いブレダーを用いてから揚げ又は竜田揚げを製造した。すなわち、薄力小麦粉１００質量％（参考例１：から揚げ）、馬鈴薯澱粉１００質量％（参考例２：竜田揚げ）又はα化リン酸架橋コーンスターチ１００質量％（参考例３：竜田揚げ）の粉末をブレダーとして用いた。参考例１～３の粉末を容器に充填し、充填から１分後に鶏もも肉の細片２５ｇ／個を１０個投入して、鶏もも肉１個（２５ｇ）あたり８ｇの粉末をまぶして付着させ、次いで、試験例１と同様の手順で油ちょうしてから揚げ又は竜田揚げを製造し、評価した。さらに、同じ粉末を容器充填から１０分後に再使用して、同様の手順で鶏肉の竜田揚げを製造し、評価した。 As a reference example, fried chicken or deep-fried chicken was produced using a blender according to the usual method. That is, 100% by mass of soft wheat flour (Reference Example 1: Fried chicken), 100% by weight of potato starch (Reference Example 2: Tatsutaage), or 100% by weight of pregelatinized phosphoric acid crosslinked cornstarch (Reference Example 3: Tatsutaage) powder. was used as a blender. Fill the powder of Reference Examples 1 to 3 in a container, and 1 minute after filling, add 10 chicken thigh pieces of 25 g / piece, and sprinkle 8 g of powder per chicken thigh (25 g) to adhere. Next, deep-fried after frying or deep-fried in Tatsuta was produced and evaluated in the same procedure as in Test Example 1. Furthermore, the same powder was reused 10 minutes after filling the container, and chicken Tatsuta-age was produced and evaluated in the same procedure.
＜評価基準＞
（外観）
　５：衣全体に粉吹きがあり、極めて良好
　４：衣のほぼ全体に粉吹きがあり、良好
　３：衣に部分的に粉吹きがあり、やや良好
　２：衣に粉吹きが少なく、やや不良
　１：衣に粉吹きが無く、極めて不良
（食感）
　５：サクサクとして歯脆い好ましい硬さが全体にあり、極めて良好
　４：サクサクとして歯脆い硬さがあり、良好
　３：サクサクとした歯脆い硬さがやや少なく、やや良好
　２：サクサクとした歯脆さに乏しく、やや柔らかくベタついているか、やや硬すぎる食感であり、やや不良
　１：サクサクとした歯脆さがなく、柔らかくベタついているか、硬すぎる食感であり、極めて不良 <Evaluation Criteria>
(exterior)
5: Very good dusting on the entire coating 4: Good dusting on almost the entire coating 3: Somewhat good dusting on the coating 2: Little dusting on the coating, somewhat poor 1: There is no powder blowing on the clothes, and it is extremely poor (texture)
5: Crispy and tooth-brittle overall with desirable hardness, very good 4: Crispy and tooth-brittle hardness, good 3: Crispy and tooth-brittle hardness slightly less, somewhat good 2: Crispy and tooth-brittle It is slightly soft and sticky or has a slightly too hard texture and is somewhat poor 1: It is soft and sticky or has a too hard texture and is extremely poor
　結果を表１に示す。製造例１～２と比較例１～３との対比から、α化リン酸架橋コーンスターチを含有するバッターミックスから調製したバッター液を用いることで、バッター液の調製直後（１分後）及び１０分後のいずれでも、外観及び食感に優れた竜田揚げを製造できることが示された。α化リン酸架橋コーンスターチを含有しないバッター液を用いた場合は、得られた竜田揚げの外観及び食感が低下した。一方、参考例１の小麦粉粉末をまぶして製造したから揚げは、竜田揚げとは異なる外観と食感を有していた。参考例２及び３の粉末をまぶして製造した竜田揚げは、粉末を用意した直後（１分後）に製造したものは外観と食感が良好又は概ね良好であるものの、用意１０分後の粉末を再使用して製造したものは、外観及び食感が低下した。 The results are shown in Table 1. From the comparison between Production Examples 1 and 2 and Comparative Examples 1 and 3, by using a batter liquid prepared from a batter mix containing α-phosphoric acid cross-linked corn starch, immediately after preparation of the batter liquid (1 minute later) and 10 minutes It was shown that Tatsuta-age with excellent appearance and texture can be produced in any of the latter cases. When a batter containing no pregelatinized phosphoric acid-crosslinked corn starch was used, the appearance and texture of the obtained Tatsuta-age deteriorated. On the other hand, the deep-fried chicken produced by sprinkling the wheat flour powder of Reference Example 1 had an appearance and texture different from that of Tatsuta-age. Tatsuta-age produced by sprinkling the powders of Reference Examples 2 and 3 has good or generally good appearance and texture immediately after preparing the powder (1 minute later), but the powder after 10 minutes of preparation The appearance and texture of the product produced by reusing the product were deteriorated.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
（試験例２）
　表２に示す組成のバッターミックスを用いた以外は、製造例１と同様の条件でバッター液を調製し、次いでそれを用いて竜田揚げを製造し、評価した。結果を表２に示す。 (Test example 2)
A batter liquid was prepared under the same conditions as in Production Example 1 except that the batter mix having the composition shown in Table 2 was used, and then Tatsutaage was produced and evaluated using it. Table 2 shows the results.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
（試験例３）
　表３に示す組成のバッターミックスを用いた以外は、製造例１と同様の条件でバッター液を調製し、次いでそれを用いて竜田揚げを製造し、評価した。結果を表３に示す。 (Test example 3)
A batter liquid was prepared under the same conditions as in Production Example 1 except that the batter mix having the composition shown in Table 3 was used, and then Tatsutaage was produced and evaluated using it. Table 3 shows the results.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
（試験例４）
　α化リン酸架橋コーンスターチの造粒処理を行った。原料となるα化リン酸架橋コーンスターチ（全量が目開き３５５μｍの篩を通過する）をボウルに取り、霧吹きで清水を噴霧しながら撹拌して造粒物を調製し、室温で２４時間乾燥した。これを、目開き３５５μｍの篩と、目開き２ｍｍの篩を用いて、目開き３５５μｍの篩を通過せず、かつ目開き２ｍｍの篩を通過する大きさの画分を分離した。得られた造粒α化リン酸架橋コーンスターチと、原料α化リン酸架橋コーンスターチを用いて、表４に示す組成のバッターミックスを調製した。得られたバッターミックスを用いて、製造例１と同様の条件でバッター液を調製し、次いでそれを用いて竜田揚げを製造し、評価した。結果を表４に示す。 (Test example 4)
A granulation treatment of pregelatinized phosphoric acid-crosslinked corn starch was performed. Pregelatinized phosphoric acid-crosslinked cornstarch (total amount passed through a 355 μm sieve) as a raw material was placed in a bowl and stirred while spraying fresh water with a sprayer to prepare granules, which were dried at room temperature for 24 hours. This was separated by using a sieve with an opening of 355 μm and a sieve with an opening of 2 mm, and a fraction that did not pass through the sieve with an opening of 355 μm but passed through the sieve with an opening of 2 mm. A batter mix having the composition shown in Table 4 was prepared using the obtained granulated pregelatinized phosphoric acid-crosslinked corn starch and the raw material pregelatinized phosphoric acid-crosslinked corn starch. Using the obtained batter mix, a batter liquid was prepared under the same conditions as in Production Example 1, and then Tatsutaage was produced and evaluated using it. Table 4 shows the results.
Figure JPOXMLDOC01-appb-T000004
  
Figure JPOXMLDOC01-appb-T000004
  

Claims (16)

  1. 　α化リン酸架橋コーンスターチを含有する、バッター液として用いるための竜田揚げ用バッターミックス。 A batter mix for Tatsuta-age, containing gelatinized phosphoric acid-crosslinked cornstarch, for use as a batter liquid.
  2. 　前記α化リン酸架橋コーンスターチの含有量が５～４０質量％である、請求項１記載の竜田揚げ用バッターミックス。 The batter mix for Tatsuta-age according to claim 1, wherein the content of the α-phosphoric acid-crosslinked corn starch is 5 to 40% by mass.
  3. 　澱粉の含有量が５０～１００質量％である、請求項１又は２記載の竜田揚げ用バッターミックス。 The batter mix for Tatsuta-age according to claim 1 or 2, wherein the starch content is 50 to 100% by mass.
  4. 　前記α化リン酸架橋コーンスターチが、目開き３５５μｍの篩を通過せずかつ目開き２ｍｍの篩を通過する大きさの画分を、全質量中に６０質量％以上含有する、請求項１～３のいずれか１項記載の竜田揚げ用バッターミックス。 Claims 1 to 3, wherein the pregelatinized phosphoric acid-crosslinked corn starch contains 60% by mass or more of the total mass of the fraction having a size that does not pass through a sieve with an opening of 355 µm but passes through a sieve with an opening of 2 mm. The batter mix for fried Tatsuta according to any one of the above.
  5. 　α化リン酸架橋コーンスターチを含む粉体成分１００質量部及び水性液体１５０～２５０質量部を含有する、竜田揚げ用バッター。 A batter for Tatsuta-age, containing 100 parts by mass of a powder component containing α-phosphoric acid-crosslinked cornstarch and 150 to 250 parts by mass of an aqueous liquid.
  6. 　２５℃におけるＢ型粘度計の粘度測定値が６Ｐａ・ｓ以上である、請求項５記載の竜田揚げ用バッター。 The batter for deep-fried Tatsuta according to claim 5, wherein the viscosity measured by a Brookfield viscometer at 25°C is 6 Pa·s or more.
  7. 　前記粉体成分中における前記α化リン酸架橋コーンスターチの含有量が５～４０質量％である、請求項５又は６記載の竜田揚げ用バッター。 The batter for Tatsuta-age according to claim 5 or 6, wherein the content of the α-phosphoric acid-crosslinked corn starch in the powder component is 5 to 40% by mass.
  8. 　前記粉体成分中における澱粉の含有量が５０～１００質量％である、請求項５～７のいずれか１項記載の竜田揚げ用バッター。 The batter for fried Tatsuta according to any one of claims 5 to 7, wherein the content of starch in the powder component is 50 to 100% by mass.
  9. 　前記α化リン酸架橋コーンスターチが、目開き３５５μｍの篩を通過せずかつ目開き２ｍｍの篩を通過する大きさの画分を、全質量中に６０質量％以上含有する、請求項５～８のいずれか１項記載の竜田揚げ用バッター。 Claims 5 to 8, wherein the pregelatinized phosphoric acid crosslinked corn starch contains 60% by mass or more of the total mass of the fraction having a size that does not pass through a sieve with an opening of 355 µm but passes through a sieve with an opening of 2 mm. The batter for deep-fried Tatsuta according to any one of 1.
  10. 　請求項５～９のいずれか１項記載の竜田揚げ用バッターを具材に付着させ、油ちょうすることを含む、竜田揚げの製造方法。 A method for producing Tatsuta-age, comprising attaching the Tatsuta-age batter according to any one of claims 5 to 9 to ingredients and frying.
  11. 　α化リン酸架橋コーンスターチの、バッター液として用いるための竜田揚げ用バッターミックスにおける使用。 Use of gelatinized phosphoric acid cross-linked corn starch in a batter mix for Tatsuta-age to be used as a batter liquid.
  12. 　α化リン酸架橋コーンスターチの、バッター液として用いるための竜田揚げ用バッターミックスの製造における使用。 Use of pregelatinized phosphoric acid cross-linked corn starch in the production of a batter mix for Tatsuta-age to be used as a batter liquid.
  13. 　前記バッター液が２５℃におけるＢ型粘度計の粘度測定値が６Ｐａ・ｓ以上である、請求項１１又は１２記載の使用。 The use according to claim 11 or 12, wherein the batter liquid has a viscosity measurement value of 6 Pa·s or more at 25°C with a Brookfield viscometer.
  14. 　前記竜田揚げ用バッターミックス中における前記α化リン酸架橋コーンスターチの含有量が５～４０質量％である、請求項１１～１３のいずれか１項記載の使用。 The use according to any one of claims 11 to 13, wherein the content of the α-phosphoric acid-crosslinked cornstarch in the batter mix for Tatsuta-age is 5 to 40% by mass.
  15. 　前記竜田揚げ用バッターミックス中における澱粉の含有量が５０～１００質量％である、請求項１１～１４のいずれか１項記載の使用。 The use according to any one of claims 11 to 14, wherein the content of starch in the batter mix for Tatsuta-age is 50 to 100% by mass.
  16. 　前記α化リン酸架橋コーンスターチが、目開き３５５μｍの篩を通過せずかつ目開き２ｍｍの篩を通過する大きさの画分を、全質量中に６０質量％以上含有する、請求項１１～１５のいずれか１項記載の使用。
          Claims 11 to 15, wherein the pregelatinized phosphoric acid-crosslinked corn starch contains 60% by mass or more of the total mass of the fraction having a size that does not pass through a sieve with a mesh size of 355 µm but passes through a sieve with a mesh size of 2 mm. Use according to any one of
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CN110353253A (en) * 2019-08-01 2019-10-22 诸城兴贸玉米开发有限公司 Powder particles powder converted starch is wrapped up in a kind of frying
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JP2005160312A (en) * 2003-11-28 2005-06-23 Nichirei Corp Coating liquid for deep fry, deep fry and method for producing the deep fry
JP2015119688A (en) * 2013-12-25 2015-07-02 味の素株式会社 Coating liquid for tatsutaage (japanese fried chicken) and method of producing the same, and tatsutaage produced by using the coating liquid
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WO2020110308A1 (en) * 2018-11-30 2020-06-04 日清フーズ株式会社 Batter for fried food
CN110353253A (en) * 2019-08-01 2019-10-22 诸城兴贸玉米开发有限公司 Powder particles powder converted starch is wrapped up in a kind of frying
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