WO2024090471A1 - Fried-food batter - Google Patents
Fried-food batter Download PDFInfo
- Publication number
- WO2024090471A1 WO2024090471A1 PCT/JP2023/038495 JP2023038495W WO2024090471A1 WO 2024090471 A1 WO2024090471 A1 WO 2024090471A1 JP 2023038495 W JP2023038495 W JP 2023038495W WO 2024090471 A1 WO2024090471 A1 WO 2024090471A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- fried
- coating material
- mixture
- dietary fiber
- Prior art date
Links
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- 235000019698 starch Nutrition 0.000 claims abstract description 97
- 239000008107 starch Substances 0.000 claims abstract description 96
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- 239000000203 mixture Substances 0.000 claims abstract description 56
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 55
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
-
- 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
-
- 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 coating material for fried foods that can provide fried foods that have the favorable flavor and texture of fried foods and can reduce the intake of oil and fat.
- Non-Patent Document 1 a batter mix composition containing effective amounts of starch, rubbers, and baking powder
- Patent Document 2 a deep-frying mix characterized by containing oxidized sago starch with a carboxyl group content of 0.1 to 1.1% and/or acid-treated sago starch
- Patent Document 3 a batter mix composition containing effective amounts of starch, rubbers, and baking powder
- Patent Document 2 a deep-frying mix characterized by containing oxidized sago starch with a carboxyl group content of 0.1 to 1.1% and/or acid-treated sago starch
- Patent Document 3 discloses that a batter material for fried foods containing 50 to 95% by weight of wheat flour and 5 to 50% by weight of processed starch that has been oxidized or acid-treated and has a maximum viscosity of 1000 Pa ⁇ s or less as measured by rapid viscoanalyzer (RVA), can be used to provide fried foods with a batter that is crispy and light in texture, not only immediately after production, but also after some time has passed since production or when reheated in a microwave oven or the like.
- RVA rapid viscoanalyzer
- the present invention aims to provide a coating material for fried foods that can provide fried foods that have the favorable flavor and texture of traditional fried foods and can reduce the intake of oil and fat.
- the present inventors have found that in a deep-fried food using a coating material containing wheat flour and starch, resistant carbohydrates, dietary fiber, or a mixture of these, the oil absorption rate of the deep-fried food can be reduced by setting the wheat flour content in the coating material to 30 to 99.5% by weight, the starch, resistant carbohydrates, dietary fiber, or a mixture of these to 0.5 to 70% by weight, and using, as the starch, resistant carbohydrates, dietary fiber, or mixture of these, a starch, resistant carbohydrate, dietary fiber, or mixture of these having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA), and have completed the present invention by conducting further research based on this finding. That is, the present invention is as follows.
- a coating material for deep-fried foods comprising 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, each of which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA).
- RVA rapid viscoanalyzer
- a method for producing fried foods which comprises adhering a coating material for deep-frying containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating material, characterized in that the content of cereal flour in the coating material for deep-frying is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof is a starch, non-digestible saccharide, dietary fiber, or mixture thereof having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
- RVA Rapid Viscoanalyzer
- a method for reducing oil absorption in deep-fried foods comprising adhering a coating material for deep-fried foods containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, characterized in that the content of cereal flour in the coating material for deep-fried foods is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA), or the starch, non-digestible saccharides, dietary fiber, or mixture thereof is used as the starch, non-digestible saccharides, dietary fiber, or mixture thereof.
- RVA Rapid Viscoanalyzer
- the present invention makes it possible to provide a coating material for fried foods that has the favorable flavor and texture of fried foods and allows for the intake of less oil and fat.
- the present invention provides a coating material for deep-fried foods (hereinafter referred to as “the coating material for deep-fried foods of the present invention”) which contains 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these (hereinafter sometimes collectively referred to as "starch and other ingredients”) having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
- RVA Rapid Viscoanalyzer
- the "flour” may be any flour normally used in food products, mainly wheat flour, but also barley flour, rye flour, pigeon flour, corn flour, potato flour, sweet potato flour, rice flour, combinations of these, etc. can be used.
- the "flour” may be any of weak flour, medium-strength flour, and strong flour, with weak flour being preferred. Additionally, heat-treated wheat flour, which has been partially or entirely heat-treated, can also be used as the flour.
- grain flour commercially available products can be suitably used, and specific examples include “Nissin Flower” (Nissin Flour Wellna Co., Ltd.) and “Heart (weak flour)” (Nippon Co., Ltd.), but are not limited to these.
- the coating material for deep-fried foods of the present invention contains 30 to 99.5% by weight of grain flour, preferably 40 to 95% by weight, and more preferably 50 to 90% by weight.
- the "starch” may be any starch that is normally used in foods, such as potato starch, corn starch, waxy corn starch, rice starch (non-glutinous rice starch, glutinous rice starch, etc.), wheat starch, tapioca starch, sweet potato starch, various legume starches, high amylose starch, resistant starch, etc.
- the starch may also be a processed starch, such as oxidized starch obtained by oxidizing the above starch, starch obtained by treating the above starch with an acid, cross-linked starch such as phosphate cross-linked starch obtained by cross-linking the above starch with phosphate, starch processed with fats and oils, soybean flour, etc., esterified starch obtained by esterifying the above starch with phosphate ester, acetate ester, etc., etherified starch obtained by etherifying the above starch with hydroxypropyl ether, etc., or a combination of these processes.
- oxidized starch obtained by oxidizing the above starch starch obtained by treating the above starch with an acid
- cross-linked starch such as phosphate cross-linked starch obtained by cross-linking the above starch with phosphate
- starch processed with fats and oils, soybean flour, etc. esterified starch obtained by esterifying the above starch with phosphate ester, acetate ester, etc
- starch commercially available products can also be suitably used, and specific examples include “NOVELOSE 3490” (Ingredion Japan Co., Ltd.) and “Pine White R” (Matsutani Chemical Industry Co., Ltd.), but are not limited to these.
- resistant carbohydrates are carbohydrates that cannot be digested by human digestive enzymes
- dietary fiber is food that cannot be digested by human digestive enzymes.
- resistant carbohydrates and “dietary fiber” (hereinafter sometimes referred to as “resistant carbohydrates, etc.”) may be any that are normally used in food, such as those described in the "Report on the Survey and Verification Project on the Review of the Energy Conversion Factors of Resistant Carbohydrates and Dietary Fiber, April 2020, Consumer Affairs Agency.” More specific examples of resistant carbohydrates, etc.
- resistant dextrin include resistant dextrin, pectin, galactomannan, glucomannan, agarose, bran, crystalline cellulose, gellan gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, soybean pulp powder, sodium alginate, ⁇ -glucan, sorbitol, chitosan, etc., with resistant dextrin or soybean pulp powder being more preferred.
- the coating material for deep-fried foods of the present invention contains starch, indigestible carbohydrates, dietary fiber, or a mixture of these, but preferably contains starch but not indigestible carbohydrates, or both starch and indigestible carbohydrates, and more preferably contains starch but not indigestible carbohydrates.
- a “rapid visco analyzer (RVA)” is a device that measures the viscosity characteristics of starch and other substances suspended in water by rotating a paddle. Examples of such devices include the RVA-TecMaster (manufactured by Perten Instruments) and the Series-4 RVA-4 (manufactured by Newport Scientific).
- the conditions for the RVA measurement in the present invention are as follows. ⁇ RVA measurement conditions> Using an RVA, a suspension is prepared by adding 10 parts by weight of water to 1.2 parts by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, and while stirring with a paddle rotation speed of 160 rpm, (i) it is held at 50°C for 5 minutes, (ii) the temperature is raised to 95°C at 9°C/min over 5 minutes, (iii) it is held at 95°C for 3 minutes, (iv) the temperature is lowered to 50°C at 9°C/min over 5 minutes, and (v) it is held at 50°C for 7 minutes, and the viscosity is measured over time.
- RVA measurement when the viscosity of a suspension in which starch or the like is added to water is measured using an RVA, by raising the temperature of the suspension (for example, from 50°C to 95°C), the starch or the like gelatinizes and the viscosity of the suspension increases until it reaches its maximum viscosity, after which the starch or the like breaks down and the viscosity of the suspension decreases again. Furthermore, when the temperature of the suspension is then lowered (for example, from 95°C to 50°C), the starch or the like ages and the viscosity of the suspension increases again. The difference between the lower limit of viscosity at this time and the maximum viscosity is called the breakdown.
- the starch, resistant carbohydrate, dietary fiber, or mixture thereof used in the present invention has a maximum viscosity of 1 cp to 7,000 cp when subjected to RVA measurement, preferably 1 cp to 6,000 cp, more preferably 1 cp to 5,000 cp, and even more preferably 1 cp to 4,000 cp. Furthermore, the starch, resistant carbohydrate, dietary fiber, or mixture thereof used in the present invention has a breakdown of 0.1 cp to 2,500 cp when subjected to RVA measurement, preferably 0.1 cp to 2,000 cp, more preferably 0.1 cp to 1,500 cp, and even more preferably 0.1 cp to 1,000 cp.
- the starch, indigestible carbohydrate, dietary fiber, or mixture thereof used in the present invention preferably has a maximum viscosity of 1 cp to 6,000 cp and a breakdown of 0.1 cp to 2,000 cp when RVA is measured, more preferably a maximum viscosity of 1 cp to 5,000 cp and a breakdown of 0.1 cp to 1,500 cp, and even more preferably a maximum viscosity of 1 cp to 4,000 cp and a breakdown of 0.1 cp to 1,000 cp.
- the coating material for deep-fried foods of the present invention contains 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these, which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA, but preferably contains 5 to 60% by weight, and more preferably contains 10 to 50% by weight.
- the present invention provides a coating material for fried foods, comprising 30-99.5% by weight of cereal flour and 0.5-70% by weight of starch, resistant saccharides, dietary fiber, or a mixture thereof (excluding oxidized or acid-treated starch) having a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when measured by RVA.
- the starch, resistant saccharides, dietary fiber, or a mixture thereof is starch.
- the starch is resistant starch or phosphate cross-linked starch.
- Fried foods that can be used in the coating material for fried foods of the present invention include, but are not limited to, fried chicken, tempura, fries, etc. Among these, fried chicken is preferred.
- Food ingredients used in the deep-fried food coating material of the present invention include, but are not limited to, meat such as beef, pork, and chicken, seafood such as white fish, red fish, shrimp, squid, octopus, and scallops, and vegetables such as eggplant, pumpkin, green peppers, and carrots.
- the coating material for deep-fried foods of the present invention may further contain additives that are usually used in food coating materials, provided that the effects of the present invention are not impaired.
- additives include seasonings (e.g., salt, powdered soy sauce, sugars, powdered miso, amino acids, etc.), spices, flavorings, coloring agents, thickeners, leavening agents (e.g., baking soda, baking powder, etc.), emulsifiers, sweeteners, acidulants, pH adjusters, animal and vegetable proteins (e.g., whole egg powder, egg yolk powder, egg white powder, milk-derived proteins, soybean-derived proteins, etc.), nutritional components (e.g., vitamins, etc.), etc.
- seasonings e.g., salt, powdered soy sauce, sugars, powdered miso, amino acids, etc.
- spices e.g., flavorings, coloring agents, thickeners, leavening agents (e.g., baking soda, baking powder, etc.)
- the additives can be contained in the coating material for deep-fried foods of the present invention at a concentration of, for example, a total amount of 0.001% to 30% by weight, preferably 0.01% to 20% by weight, and more preferably 0.1% to 10% by weight.
- the coating material for deep-fried foods of the present invention can be produced by adding additives etc. as necessary to 30-99.5% by weight of grain flour and 0.5-70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these, with a maximum viscosity of 1 cp-7,000 cp and breakdown of 0.1 cp-2,500 cp as measured by RVA, and mixing the mixture as is, or by a production method commonly used in the food industry.
- additives etc. as necessary to 30-99.5% by weight of grain flour and 0.5-70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these, with a maximum viscosity of 1 cp-7,000 cp and breakdown of 0.1 cp-2,500 cp as measured by RVA, and mixing the mixture as is, or by a production method commonly used in the food industry.
- the present invention provides a coating material for deep-fried foods with a reduced oil absorption rate, which contains 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA).
- RVA rapid viscoanalyzer
- reduced oil absorption refers to a coating material with reduced oil absorption, which has a reduced weight of oil contained in the coating per unit weight, compared to a coating material for deep-fried food fried in the same manner as that used in the conventional deep-fried food coating material, and "fried food with reduced oil absorption” refers to a fried food with reduced oil content.
- each batter by adding the same weight of cold water (below 10°C) to the test material and the control, and stirring for 1-2 minutes. 2. 10 mL of the batter is placed in a 25 mL syringe, and then poured into oil heated to 160° C. over a period of 5 seconds, and then fried for 30 seconds. 3. Collect all of the resulting fried balls, leave them to cool until the oil is removed, dry them at 135°C for 1 hour, and measure their weight. 4.3. Calculate the weight of the oil contained from the measured value in step 3 and the weight of the raw material powder.
- fried foods obtained using the deep-fried food coating material of the present invention have a reduced oil absorption rate compared to fried foods obtained using conventionally known deep-fried food coating materials, while still retaining the favorable flavor and texture of traditional fried foods.
- the favorable flavor and texture of traditional fried foods refers to a crispy texture that is crispy when fried, while still providing a moderate oily feel as a fried food.
- the present invention also provides a method for producing fried foods, which comprises adhering a coating material for deep-frying, containing grain flour and starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof, to a food material and frying the resulting coating material, characterized in that the content of grain flour in the coating material for deep-frying is 30 to 99.5% by weight, the content of starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible carbohydrates, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA (hereinafter referred to as the "production method of the present invention").
- the "flour”, “starch”, “resistant carbohydrates, dietary fiber”, “fried foods”, “RVA”, “RVA measurement”, “reduction of oil absorption rate”, etc. are as explained above for the coating material for fried foods of the present invention.
- the manufacturing method of the present invention can be carried out, for example, as follows using the coating material for fried foods of the present invention.
- the deep-fried food coating material of the present invention is applied to the surface of the food material to be deep-fried, or the deep-fried food coating material of the present invention is mixed with water, stock, broth, etc. to prepare a batter, which is then applied to the surface of the food material.
- the amount of water, stock, broth, etc. used is preferably 10 to 500 parts by weight, more preferably 50 to 300 parts by weight, per 100 parts by weight of the deep-fried food coating material of the present invention.
- breadcrumbs or the like are further added and the resulting product is deep-fried.
- the present invention also provides a method for reducing the oil absorption rate of deep-frying foods (hereinafter referred to as the "oil absorption rate reducing method of the present invention"), which comprises adhering a coating material for deep-frying containing grain flour and starch, resistant carbohydrates, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, the coating material for deep-frying having a grain flour content of 30 to 99.5% by weight, a starch, resistant carbohydrates, dietary fiber, or a mixture thereof content of 0.5 to 70% by weight, and using, as the starch, resistant carbohydrates, dietary fiber, or mixture thereof, a starch, resistant carbohydrates, dietary fiber, or mixture thereof having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA.
- the fried foods obtained by the manufacturing method of the present invention have a reduced oil absorption rate compared to fried foods obtained using conventionally known manufacturing methods, while still retaining the favorable flavor and texture that fried foods originally have.
- the favorable flavor and texture that fried foods originally have is as described above for the coating material for fried foods of the present invention.
- Example 1 (Batter Preparation) Wheat flour: 62.5 g of "Nissin Flour” (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 1 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 1 is a control example, and Nos. 26 to 33 are comparative examples.
- Test Example 1 (Oil Absorption Rate Measurement) 10 mL of each of the batters obtained in Example 1 was taken into a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, they were dried at 135°C for 1 hour and weighed. From this value and the weight of the raw material flour, the weight of the oil contained in the fried balls was measured.
- the weight of the oil contained in the fried balls obtained from the batter containing a mixture of wheat flour “Nissin Flour” (Nissin Flour Milling Co., Ltd.) and dried tapioca starch “Dried Tapioca” (Matsutani Chemical Industry Co., Ltd.) was taken as 100%, and the ratio of the weight of the oil contained in the fried balls obtained from each batter (oil absorption rate) was calculated.
- the results are shown in Table 1.
- the fried balls prepared from batters containing starch and other ingredients that do not meet the requirements of a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when RVA measurements were performed had oil absorption rates that were sometimes higher and sometimes lower than those prepared from batters containing a control mixture (No. 1) of wheat flour “Nissin Flour” (Nissin Flour Milling Co., Ltd.) and dried tapioca starch “Dried Tapioca” (Matsutani Chemical Industry Co., Ltd.).
- the fried balls prepared from batters containing ingredients No.
- the fried food coating material of the present invention can provide fried foods that can reduce the intake of oils and fats.
- Example 2 (Batter Preparation) Wheat flour: 62.5 g of "Nissin Flour” (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 2 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 2 is a control example, and No. 31 is a comparative example.
- Test Example 2 (Measurement of the amount of oil seeping out from fried balls) 10 mL of each of the batters obtained in Example 2 was taken in a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, the fried balls were dried at 135°C for 1 hour, and their weights were measured (A(g)).
- the amount of oil seeping out from each gram of fried dumplings was calculated from the weight of the oil seeping out onto the paper using the following formula (1).
- the amount of oil leaking from 1 g of fried food (g) (C - B) / A (1)
- the results are shown in Table 2.
- the fried balls prepared from batter containing starch and other ingredients that did not meet the requirements of a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when RVA was measured showed a greater amount of oil seeping out than the fried balls prepared from batter containing the control mixture (No. 1) of wheat flour “Nissin Flour” (Nissin Flour Milling Co., Ltd.) and dried tapioca starch “Dried Tapioca” (Matsutani Chemical Industry Co., Ltd.).
- the fried balls prepared from batter containing starch and other ingredients Nos.
- fried tempura bits prepared from a batter containing the deep-fried food coating material of the present invention are less oily and greasy, are fried crisply, and can be said to have the desirable texture that deep-fried foods normally have.
- Example 3 (Batter Preparation) Various batters were prepared by adding the same weight of cold water at 10°C or less to a mixture of 58.244g of wheat flour "Nissin Flour” (Nissin Flour Wellna Co., Ltd.), 34.946g of each starch listed in Table 3, 3.905g of salt, and 2.905g of sodium glutamate "Ajinomoto” (Ajinomoto Co., Ltd.), and stirring for 1 to 2 minutes. Note that No. 1 in Table 3 is a control example, and Nos. 26 to 33 are comparative examples.
- Test Example 3 (flavor and texture evaluation) 150 g of chicken meat was dipped in each batter obtained in Example 3, and then deep-fried for 5 minutes in soybean oil "Soybean White Oil” (J-Oil Mills, Inc.) heated to 180°C. The flavor and texture were evaluated by having three experienced evaluators taste each of the resulting fried chicken, rating the flavor and texture in 0.5 point increments using the rating scale shown below, and averaging the scores obtained by the three evaluators.
- soybean oil "Soybean White Oil” J-Oil Mills, Inc.
- an average rating of +3 or more was rated as "very favorable” (particularly favorable as a fried food), and an average rating of +1 or more but less than +3 was rated as "favorable” (superiorly favorable compared to fried chicken prepared from the batter of the control example).
- the coating material for deep-fried foods of the present invention can provide fried foods that have the favorable flavor and texture of natural fried foods and can reduce the intake of oil and fat.
- the present invention can provide a coating material for fried foods that has the favorable flavor and texture of fried foods and can reduce the intake of oil and fat. Therefore, the present invention is useful in the food industry.
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Abstract
The present invention provides a fried-food batter or the like, containing: 30-99.5 wt% of flour; and 0.5-70 wt% of a starch, an indigestible carbohydrate, dietary fiber, or a mixture of these, this ingredient having a maximum viscosity of 1-7,000 cp and a breakdown of 0.1-2,500 cp when measured using a rapid viscoanalyzer (RVA).
Description
本発明は、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物を提供することができる揚げ物用衣材等に関する。
The present invention relates to a coating material for fried foods that can provide fried foods that have the favorable flavor and texture of fried foods and can reduce the intake of oil and fat.
揚げ物は、近年、家庭だけではなく、コンビニエンスストア若しくは外食店で、また惣菜等としても入手が容易になり、摂取頻度が高まっている一方で、過度な油脂の摂取およびそれによる摂取カロリーの増加は健康に望ましくない影響を及ぼすことが知られている。油脂の摂取量を抑えるために、ノンフライヤー調理器、電子レンジ調理用唐揚げ粉等を用いた調理代替法があるが、これらの方法で作成した揚げ物は、油ちょう調理で作成した揚げ物とは異なった食感風味となってしまう。このため、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物用衣材が望まれている。
In recent years, fried foods have become more readily available not only at home but also at convenience stores, restaurants, and as prepared foods, and their frequency of consumption is on the rise. However, it is known that excessive intake of fats and oils and the resulting increase in calories can have undesirable effects on health. To reduce the amount of fat or oil consumed, there are alternative cooking methods using air fryers and fried chicken powder for microwave cooking, but the fried foods made using these methods have a different texture and flavor from those made by deep frying. For this reason, there is a demand for a coating material for fried foods that has the favorable flavor and texture of original fried foods and can reduce the intake of fat or oil.
揚げ物用衣における吸油率、油っぽさ等を低減する方法としては、例えば、澱粉、ゴム類及びベーキングパウダーを有効量で含有したバッターミックス組成物（特許文献１）、カルボキシル基含量が０．１～１．１％である酸化サゴ澱粉、及び／又は酸処理サゴ澱粉を含有することを特徴とする揚げ物用ミックス（特許文献２）等が開示され、また、より高架橋度の澱粉を有する衣材料を使用すると、衣材料に保持される油量がより少なくなることが開示されている（非特許文献１）。
Methods for reducing the oil absorption rate and oiliness of batters for deep-frying have been disclosed, for example, in a batter mix composition containing effective amounts of starch, rubbers, and baking powder (Patent Document 1), a deep-frying mix characterized by containing oxidized sago starch with a carboxyl group content of 0.1 to 1.1% and/or acid-treated sago starch (Patent Document 2), and it has also been disclosed that the amount of oil retained in a batter material is reduced when a batter material containing starch with a higher degree of cross-linking is used (Non-Patent Document 1).
一方、衣付き揚げ物は、調理直後から時間が経過すると具材の水分が衣に移行することによって、具材のジューシーさが失われると共に衣が柔らかくなって、独特の食感が失われやすいという問題があるところ、特許文献３は、小麦粉５０～９５重量％と、酸化処理又は酸処理され且つラピッドビスコアナラーザー（ＲＶＡ）測定における最高粘度が１０００Ｐａ・ｓ以下である加工澱粉５～５０重量％とを含有する揚げ物用衣材により、製造直後はもとより、製造後ある程度時間が経過した場合や電子レンジなどで再加熱した場合でも、衣がサクサクと軽い食感の衣付き揚げ物を提供することができることを開示している。
On the other hand, fried foods with batter have the problem that as time passes from immediately after cooking, moisture from the ingredients transfers to the batter, causing the ingredients to lose their juiciness and the batter to become soft, easily losing its unique texture. Patent Document 3 discloses that a batter material for fried foods containing 50 to 95% by weight of wheat flour and 5 to 50% by weight of processed starch that has been oxidized or acid-treated and has a maximum viscosity of 1000 Pa·s or less as measured by rapid viscoanalyzer (RVA), can be used to provide fried foods with a batter that is crispy and light in texture, not only immediately after production, but also after some time has passed since production or when reheated in a microwave oven or the like.
しかしながら、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物用衣材を提供するという点では、上記いずれも満足できるものではない。
However, none of the above methods are satisfactory in terms of providing a coating material for deep-fried foods that has the favorable flavor and texture that deep-fried foods normally have, and that can reduce the intake of oil and fat.
本発明は、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物を提供することができる揚げ物用衣材等を提供することを目的とする。
The present invention aims to provide a coating material for fried foods that can provide fried foods that have the favorable flavor and texture of traditional fried foods and can reduce the intake of oil and fat.
本発明者らは、上記課題に対して鋭意検討した結果、小麦粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を使用した揚げ物において、揚げ物用衣材における小麦粉の含有量を３０～９９．５重量％とし、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナラーザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することにより、該揚げ物における吸油率が低減されることを見出し、かかる知見に基づいてさらに研究を進めることによって、本発明を完成するに至った。
すなわち、本発明は、以下のとおりである。 As a result of intensive research into the above-mentioned problems, the present inventors have found that in a deep-fried food using a coating material containing wheat flour and starch, resistant carbohydrates, dietary fiber, or a mixture of these, the oil absorption rate of the deep-fried food can be reduced by setting the wheat flour content in the coating material to 30 to 99.5% by weight, the starch, resistant carbohydrates, dietary fiber, or a mixture of these to 0.5 to 70% by weight, and using, as the starch, resistant carbohydrates, dietary fiber, or mixture of these, a starch, resistant carbohydrate, dietary fiber, or mixture of these having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA), and have completed the present invention by conducting further research based on this finding.
That is, the present invention is as follows.
すなわち、本発明は、以下のとおりである。 As a result of intensive research into the above-mentioned problems, the present inventors have found that in a deep-fried food using a coating material containing wheat flour and starch, resistant carbohydrates, dietary fiber, or a mixture of these, the oil absorption rate of the deep-fried food can be reduced by setting the wheat flour content in the coating material to 30 to 99.5% by weight, the starch, resistant carbohydrates, dietary fiber, or a mixture of these to 0.5 to 70% by weight, and using, as the starch, resistant carbohydrates, dietary fiber, or mixture of these, a starch, resistant carbohydrate, dietary fiber, or mixture of these having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA), and have completed the present invention by conducting further research based on this finding.
That is, the present invention is as follows.
［１］ 穀粉３０～９９．５重量％と、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである、澱粉、難消化性糖質、食物繊維、またはこれらの混合物０．５～７０重量％とを含有する、揚げ物用衣材。
［２］ 澱粉、難消化性糖質、食物繊維、またはこれらの混合物の最高粘度が１ｃｐ～５，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，０００ｃｐである、上記［１］に記載の衣材。
［３］ 穀粉が小麦粉である、上記［１］または［２］に記載の衣材。
［４］ 澱粉、難消化性糖質、食物繊維、またはこれらの混合物が澱粉である、上記［１］～［３］のいずれか１つに記載の衣材。
［５］ 澱粉がレジスタントスターチまたはリン酸架橋澱粉である、上記［４］に記載の衣材。
［６］ 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造方法であって、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物の製造方法。
［７］ 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造において、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物における吸油率の低減方法。 [1] A coating material for deep-fried foods, comprising 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, each of which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA).
[2] The coating material according to the above-mentioned [1], wherein the starch, indigestible carbohydrate, dietary fiber, or a mixture thereof has a maximum viscosity of 1 cp to 5,000 cp and a breakdown of 0.1 cp to 2,000 cp.
[3] The coating material according to [1] or [2] above, wherein the cereal flour is wheat flour.
[4] The coating material according to any one of the above [1] to [3], wherein the starch, indigestible carbohydrate, dietary fiber, or a mixture thereof is starch.
[5] The coating material according to the above [4], wherein the starch is resistant starch or phosphate cross-linked starch.
[6] A method for producing fried foods, which comprises adhering a coating material for deep-frying containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating material, characterized in that the content of cereal flour in the coating material for deep-frying is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof is a starch, non-digestible saccharide, dietary fiber, or mixture thereof having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
[7] A method for reducing oil absorption in deep-fried foods, comprising adhering a coating material for deep-fried foods containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, characterized in that the content of cereal flour in the coating material for deep-fried foods is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA), or the starch, non-digestible saccharides, dietary fiber, or mixture thereof is used as the starch, non-digestible saccharides, dietary fiber, or mixture thereof.
［２］ 澱粉、難消化性糖質、食物繊維、またはこれらの混合物の最高粘度が１ｃｐ～５，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，０００ｃｐである、上記［１］に記載の衣材。
［３］ 穀粉が小麦粉である、上記［１］または［２］に記載の衣材。
［４］ 澱粉、難消化性糖質、食物繊維、またはこれらの混合物が澱粉である、上記［１］～［３］のいずれか１つに記載の衣材。
［５］ 澱粉がレジスタントスターチまたはリン酸架橋澱粉である、上記［４］に記載の衣材。
［６］ 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造方法であって、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物の製造方法。
［７］ 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造において、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物における吸油率の低減方法。 [1] A coating material for deep-fried foods, comprising 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, each of which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA).
[2] The coating material according to the above-mentioned [1], wherein the starch, indigestible carbohydrate, dietary fiber, or a mixture thereof has a maximum viscosity of 1 cp to 5,000 cp and a breakdown of 0.1 cp to 2,000 cp.
[3] The coating material according to [1] or [2] above, wherein the cereal flour is wheat flour.
[4] The coating material according to any one of the above [1] to [3], wherein the starch, indigestible carbohydrate, dietary fiber, or a mixture thereof is starch.
[5] The coating material according to the above [4], wherein the starch is resistant starch or phosphate cross-linked starch.
[6] A method for producing fried foods, which comprises adhering a coating material for deep-frying containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating material, characterized in that the content of cereal flour in the coating material for deep-frying is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof is a starch, non-digestible saccharide, dietary fiber, or mixture thereof having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
[7] A method for reducing oil absorption in deep-fried foods, comprising adhering a coating material for deep-fried foods containing cereal flour and starch, non-digestible saccharides, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, characterized in that the content of cereal flour in the coating material for deep-fried foods is 30 to 99.5% by weight, and the content of starch, non-digestible saccharides, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible saccharides, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA), or the starch, non-digestible saccharides, dietary fiber, or mixture thereof is used as the starch, non-digestible saccharides, dietary fiber, or mixture thereof.
本発明により、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物を提供することができる揚げ物用衣材等を提供することができる。
The present invention makes it possible to provide a coating material for fried foods that has the favorable flavor and texture of fried foods and allows for the intake of less oil and fat.
１．揚げ物用衣材
本発明は、穀粉３０～９９．５重量％と、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物（以下、まとめて「澱粉等の成分」ということもある）０．５～７０重量％とを含有する、揚げ物用衣材（以下、「本発明の揚げ物用衣材」という）を提供する。 1. Coating Material for Deep-Fried Foods The present invention provides a coating material for deep-fried foods (hereinafter referred to as "the coating material for deep-fried foods of the present invention") which contains 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these (hereinafter sometimes collectively referred to as "starch and other ingredients") having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
本発明は、穀粉３０～９９．５重量％と、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物（以下、まとめて「澱粉等の成分」ということもある）０．５～７０重量％とを含有する、揚げ物用衣材（以下、「本発明の揚げ物用衣材」という）を提供する。 1. Coating Material for Deep-Fried Foods The present invention provides a coating material for deep-fried foods (hereinafter referred to as "the coating material for deep-fried foods of the present invention") which contains 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these (hereinafter sometimes collectively referred to as "starch and other ingredients") having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
「穀粉」は、通常食品に用いられるものであればいずれでもよく、主として小麦粉であるが、それ以外に、大麦粉、ライ麦粉、はと麦粉、とうもろこし粉、じゃがいも粉、サツマイモ粉、米粉、これらの組合せ等を使用することができる。「小麦粉」は、薄力粉、中力粉、強力粉のいずれも使用することができるが、薄力粉が好ましい。また、小麦粉として、一部または全てが熱処理された熱処理小麦粉を使用することもできる。
The "flour" may be any flour normally used in food products, mainly wheat flour, but also barley flour, rye flour, pigeon flour, corn flour, potato flour, sweet potato flour, rice flour, combinations of these, etc. can be used. The "flour" may be any of weak flour, medium-strength flour, and strong flour, with weak flour being preferred. Additionally, heat-treated wheat flour, which has been partially or entirely heat-treated, can also be used as the flour.
穀粉としては、市販の製品を好適に用いることができ、具体例としては「日清フラワー」（（株）日清製粉ウェルナ）、「ハート（薄力粉）」（（株）ニップン）等があげられるが、これらに限定されない。
As the grain flour, commercially available products can be suitably used, and specific examples include "Nissin Flower" (Nissin Flour Wellna Co., Ltd.) and "Heart (weak flour)" (Nippon Co., Ltd.), but are not limited to these.
本発明の揚げ物用衣材は、穀粉を３０～９９．５重量％含有するが、４０～９５重量％含有することが好ましく、５０～９０重量％含有することがより好ましい。
The coating material for deep-fried foods of the present invention contains 30 to 99.5% by weight of grain flour, preferably 40 to 95% by weight, and more preferably 50 to 90% by weight.
「澱粉」は、通常食品に用いられるものであればいずれでもよく、馬鈴薯澱粉、とうもろこし澱粉、ワキシーコーン澱粉、米澱粉（うるち米澱粉、もち米澱粉等）、小麦澱粉、タピオカ澱粉、サツマイモ澱粉、各種豆類のでん粉等、また、ハイアミロース澱粉、レジスタントスターチ等があげられる。また、澱粉は、加工澱粉でもよく、加工澱粉としては、上記澱粉を酸化した酸化澱粉、上記澱粉を酸処理したもの、上記澱粉をリン酸架橋したリン酸架橋澱粉等の架橋澱粉、上記澱粉を油脂、大豆粉等で加工したもの、上記澱粉をリン酸エステル、酢酸エステル等にエステル化したエステル化澱粉、上記澱粉をヒドロキシプロピルエーテル等にエーテル化したエーテル化澱粉、またはこれら加工を組み合わせたもの等があげられる。澱粉としては、レジスタントスターチまたはリン酸架橋澱粉がより好ましい。
The "starch" may be any starch that is normally used in foods, such as potato starch, corn starch, waxy corn starch, rice starch (non-glutinous rice starch, glutinous rice starch, etc.), wheat starch, tapioca starch, sweet potato starch, various legume starches, high amylose starch, resistant starch, etc. The starch may also be a processed starch, such as oxidized starch obtained by oxidizing the above starch, starch obtained by treating the above starch with an acid, cross-linked starch such as phosphate cross-linked starch obtained by cross-linking the above starch with phosphate, starch processed with fats and oils, soybean flour, etc., esterified starch obtained by esterifying the above starch with phosphate ester, acetate ester, etc., etherified starch obtained by etherifying the above starch with hydroxypropyl ether, etc., or a combination of these processes. As the starch, resistant starch or phosphate cross-linked starch is more preferable.
澱粉としては、市販の製品も好適に用いることができ、具体例としては「ＮＯＶＥＬＯＳＥ ３４９０」（Ｉｎｇｒｅｄｉｏｎ Ｊａｐａｎ（株））、「パインホワイトＲ」（松谷化学工業（株））等があげられるが、これらに限定されない。
As the starch, commercially available products can also be suitably used, and specific examples include "NOVELOSE 3490" (Ingredion Japan Co., Ltd.) and "Pine White R" (Matsutani Chemical Industry Co., Ltd.), but are not limited to these.
「難消化性糖質」は、ヒトの消化酵素により消化されない糖質であり、「食物繊維」は、ヒトの消化酵素により消化されない食物であり、「難消化性糖質」および「食物繊維」（以下、「難消化性糖質等」ということもある）のいずれも、通常食品に用いられるものであればいずれでもよく、例えば「難消化性糖質及び食物繊維のエネルギー換算係数の見直し等に関する調査・検証事業報告書 令和２年４月 消費者庁」に記載されるもの等があげられる。難消化性糖質等としてより具体的には、難消化性デキストリン、ペクチン、ガラクトマンナン、グルコマンナン、アガロース、フスマ、結晶セルロース、ゲランガム、キサンタンガム、メチルセルロース、ヒドロキシプロピルメチルセルロース、おからパウダー、アルギン酸ナトリウム、βグルカン、ソルビトール、キトサン等があげられ、難消化性デキストリンまたはおからパウダーがより好ましい。
"Resistant carbohydrates" are carbohydrates that cannot be digested by human digestive enzymes, and "dietary fiber" is food that cannot be digested by human digestive enzymes. Both "resistant carbohydrates" and "dietary fiber" (hereinafter sometimes referred to as "resistant carbohydrates, etc.") may be any that are normally used in food, such as those described in the "Report on the Survey and Verification Project on the Review of the Energy Conversion Factors of Resistant Carbohydrates and Dietary Fiber, April 2020, Consumer Affairs Agency." More specific examples of resistant carbohydrates, etc. include resistant dextrin, pectin, galactomannan, glucomannan, agarose, bran, crystalline cellulose, gellan gum, xanthan gum, methylcellulose, hydroxypropyl methylcellulose, soybean pulp powder, sodium alginate, β-glucan, sorbitol, chitosan, etc., with resistant dextrin or soybean pulp powder being more preferred.
難消化性糖質等としては、市販の製品も好適に用いることができ、具体例としては「豆乳おからパウダー」（キッコーマン（株））等があげられるが、これらに限定されない。
Commercially available products can also be used as indigestible carbohydrates, and a specific example is "Soy Milk Okara Powder" (Kikkoman Corporation), but is not limited to this.
本発明の揚げ物用衣材は、澱粉、難消化性糖質、食物繊維、またはこれらの混合物を含有するが、澱粉を含有し難消化性糖質等を含有しないもの、または澱粉および難消化性糖質等の両方を含有するものが好ましく、澱粉を含有し難消化性糖質等を含有しないものがより好ましい。
The coating material for deep-fried foods of the present invention contains starch, indigestible carbohydrates, dietary fiber, or a mixture of these, but preferably contains starch but not indigestible carbohydrates, or both starch and indigestible carbohydrates, and more preferably contains starch but not indigestible carbohydrates.
「ラピッドビスコアナラーザー（ＲＶＡ）」（ｒａｐｉｄ ｖｉｓｃｏ ａｎａｌｙｚｅｒ）は、水に懸濁させた澱粉等の粘度特性を、パドル（羽根）の回転により測定する装置であり、例えばＲＶＡ－ＴｅｃＭａｓｔｅｒ（Ｐｅｒｔｅｎ Ｉｎｓｔｒｕｍｅｎｔｓ社製）、Ｓｅｒｉｅｓ－４ ＲＶＡ－４（Ｎｅｗｐｏｒｔ Ｓｃｉｅｎｔｉｆｉｃ社製）等があげられる。
A "rapid visco analyzer (RVA)" is a device that measures the viscosity characteristics of starch and other substances suspended in water by rotating a paddle. Examples of such devices include the RVA-TecMaster (manufactured by Perten Instruments) and the Series-4 RVA-4 (manufactured by Newport Scientific).
本発明におけるＲＶＡ測定の条件は、以下のとおりである。
＜ＲＶＡ測定の条件＞
ＲＶＡを使用して、澱粉、難消化性糖質、食物繊維、またはこれらの混合物１．２重量部に１０重量部の水を加えて調製した懸濁液を、パドル回転数１６０ｒｐｍで撹拌しながら、（ｉ）５０℃で５分間保持し、（ｉｉ）９℃／分で５分間かけて９５℃まで昇温し、（ｉｉｉ）９５℃で３分間保持し、（ｉｖ）９℃／分で５分間かけて５０℃まで降温し、（ｖ）５０℃で７分間保持したときの粘度を経時的に測定する。 The conditions for the RVA measurement in the present invention are as follows.
<RVA measurement conditions>
Using an RVA, a suspension is prepared by adding 10 parts by weight of water to 1.2 parts by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, and while stirring with a paddle rotation speed of 160 rpm, (i) it is held at 50°C for 5 minutes, (ii) the temperature is raised to 95°C at 9°C/min over 5 minutes, (iii) it is held at 95°C for 3 minutes, (iv) the temperature is lowered to 50°C at 9°C/min over 5 minutes, and (v) it is held at 50°C for 7 minutes, and the viscosity is measured over time.
＜ＲＶＡ測定の条件＞
ＲＶＡを使用して、澱粉、難消化性糖質、食物繊維、またはこれらの混合物１．２重量部に１０重量部の水を加えて調製した懸濁液を、パドル回転数１６０ｒｐｍで撹拌しながら、（ｉ）５０℃で５分間保持し、（ｉｉ）９℃／分で５分間かけて９５℃まで昇温し、（ｉｉｉ）９５℃で３分間保持し、（ｉｖ）９℃／分で５分間かけて５０℃まで降温し、（ｖ）５０℃で７分間保持したときの粘度を経時的に測定する。 The conditions for the RVA measurement in the present invention are as follows.
<RVA measurement conditions>
Using an RVA, a suspension is prepared by adding 10 parts by weight of water to 1.2 parts by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, and while stirring with a paddle rotation speed of 160 rpm, (i) it is held at 50°C for 5 minutes, (ii) the temperature is raised to 95°C at 9°C/min over 5 minutes, (iii) it is held at 95°C for 3 minutes, (iv) the temperature is lowered to 50°C at 9°C/min over 5 minutes, and (v) it is held at 50°C for 7 minutes, and the viscosity is measured over time.
ＲＶＡ測定について、より詳細に説明すると、澱粉等を水に加えた懸濁液の粘度をＲＶＡで測定する際、該懸濁液を昇温（例えば５０℃から９５℃に昇温）することにより、当該澱粉等が糊化して該懸濁液の粘度が上がって最高粘度に達した後、当該澱粉等が崩壊して再び該懸濁液の粘度が下がる挙動が見られる。また、その後、該懸濁液を降温（例えば９５℃から５０℃に降温）すると、今度は当該澱粉等が老化して再び該懸濁液の粘度が上昇する挙動が見られる。このときの粘度の下限値と上記最高粘度との差をブレイクダウンという。
To explain RVA measurement in more detail, when the viscosity of a suspension in which starch or the like is added to water is measured using an RVA, by raising the temperature of the suspension (for example, from 50°C to 95°C), the starch or the like gelatinizes and the viscosity of the suspension increases until it reaches its maximum viscosity, after which the starch or the like breaks down and the viscosity of the suspension decreases again. Furthermore, when the temperature of the suspension is then lowered (for example, from 95°C to 50°C), the starch or the like ages and the viscosity of the suspension increases again. The difference between the lower limit of viscosity at this time and the maximum viscosity is called the breakdown.
本発明で用いられる澱粉、難消化性糖質、食物繊維、またはこれらの混合物は、ＲＶＡ測定を行ったときの最高粘度が、１ｃｐ～７，０００ｃｐであるが、１ｃｐ～６，０００ｃｐであることが好ましく、１ｃｐ～５，０００ｃｐであることがより好まく、１ｃｐ～４０００ｃｐであることがさらに好ましい。また、本発明で用いられる澱粉、難消化性糖質、食物繊維、またはこれらの混合物は、ＲＶＡ測定を行ったときのブレイクダウンが、０．１ｃｐ～２，５００ｃｐであるが、０．１ｃｐ～２，０００ｃｐであることが好ましく、０．１ｃｐ～１，５００ｃｐであることがより好ましく、０．１ｃｐ～１，０００ｃｐであることがさらに好ましい。
The starch, resistant carbohydrate, dietary fiber, or mixture thereof used in the present invention has a maximum viscosity of 1 cp to 7,000 cp when subjected to RVA measurement, preferably 1 cp to 6,000 cp, more preferably 1 cp to 5,000 cp, and even more preferably 1 cp to 4,000 cp. Furthermore, the starch, resistant carbohydrate, dietary fiber, or mixture thereof used in the present invention has a breakdown of 0.1 cp to 2,500 cp when subjected to RVA measurement, preferably 0.1 cp to 2,000 cp, more preferably 0.1 cp to 1,500 cp, and even more preferably 0.1 cp to 1,000 cp.
一態様においては、本発明で用いられる澱粉、難消化性糖質、食物繊維、またはこれらの混合物は、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～６，０００ｃｐであり、ブレイクダウンが０．１ｃｐ～２，０００ｃｐであることが好ましく、最高粘度が１ｃｐ～５，０００ｃｐであり、ブレイクダウンが０．１ｃｐ～１，５００ｃｐであることがより好ましく、最高粘度が１ｃｐ～４，０００ｃｐであり、ブレイクダウンが０．１ｃｐ～１，０００ｃｐであることがさらに好ましい。
In one embodiment, the starch, indigestible carbohydrate, dietary fiber, or mixture thereof used in the present invention preferably has a maximum viscosity of 1 cp to 6,000 cp and a breakdown of 0.1 cp to 2,000 cp when RVA is measured, more preferably a maximum viscosity of 1 cp to 5,000 cp and a breakdown of 0.1 cp to 1,500 cp, and even more preferably a maximum viscosity of 1 cp to 4,000 cp and a breakdown of 0.1 cp to 1,000 cp.
本発明の揚げ物用衣材は、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐであり、かつブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を０．５～７０重量％含有するが、５～６０重量％含有することが好ましく、１０～５０重量％含有することがより好ましい。
The coating material for deep-fried foods of the present invention contains 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these, which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA, but preferably contains 5 to 60% by weight, and more preferably contains 10 to 50% by weight.
一態様においては、本発明は、穀粉３０～９９．５重量％と、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物（ただし、酸化処理または酸処理された澱粉を除く）０．５～７０重量％とを含有する、揚げ物用衣材を提供する。さらに、一態様においては、澱粉、難消化性糖質、食物繊維、またはこれらの混合物は、澱粉である。さらに、一態様においては、澱粉は、レジスタントスターチまたはリン酸架橋澱粉である。
In one aspect, the present invention provides a coating material for fried foods, comprising 30-99.5% by weight of cereal flour and 0.5-70% by weight of starch, resistant saccharides, dietary fiber, or a mixture thereof (excluding oxidized or acid-treated starch) having a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when measured by RVA. In yet another aspect, the starch, resistant saccharides, dietary fiber, or a mixture thereof is starch. In yet another aspect, the starch is resistant starch or phosphate cross-linked starch.
本発明の揚げ物用衣材における揚げ物としては、例えば唐揚げ、天ぷら、フライ等があげられるが、これらに限定されない。中でも、唐揚げが好ましい。
Fried foods that can be used in the coating material for fried foods of the present invention include, but are not limited to, fried chicken, tempura, fries, etc. Among these, fried chicken is preferred.
本発明の揚げ物用衣材における揚げ物に使用される食品素材としては、例えば牛肉、豚肉、鶏肉等の畜肉、白身魚、赤身魚、海老、イカ、タコ、帆立貝等の魚介類、なす、かぼちゃ、ピーマン、ニンジン等の野菜類等があげられるが、これらに限定されない。
Food ingredients used in the deep-fried food coating material of the present invention include, but are not limited to, meat such as beef, pork, and chicken, seafood such as white fish, red fish, shrimp, squid, octopus, and scallops, and vegetables such as eggplant, pumpkin, green peppers, and carrots.
本発明の揚げ物用衣材には、本発明の効果を損なわない範囲で、食品用衣材に通常使用される添加剤等をさらに含有させてもよい。添加剤としては、例えば、調味料（例、食塩、粉末醤油、糖類、粉末味噌、アミノ酸等）、香辛料、香料、着色料、増粘剤、膨張剤（例、重曹、ベーキングパウダー等）、乳化剤、甘味料、酸味料、ｐＨ調整剤、動物性および植物性蛋白質（例、全卵粉、卵黄粉、卵白粉、乳由来蛋白質、大豆由来蛋白質等）、栄養成分（例、ビタミン等）等があげられる。
添加剤等は、必要に応じて、１種または２種以上を含有させることができる。 The coating material for deep-fried foods of the present invention may further contain additives that are usually used in food coating materials, provided that the effects of the present invention are not impaired. Examples of additives include seasonings (e.g., salt, powdered soy sauce, sugars, powdered miso, amino acids, etc.), spices, flavorings, coloring agents, thickeners, leavening agents (e.g., baking soda, baking powder, etc.), emulsifiers, sweeteners, acidulants, pH adjusters, animal and vegetable proteins (e.g., whole egg powder, egg yolk powder, egg white powder, milk-derived proteins, soybean-derived proteins, etc.), nutritional components (e.g., vitamins, etc.), etc.
One or more kinds of additives etc. may be contained as necessary.
添加剤等は、必要に応じて、１種または２種以上を含有させることができる。 The coating material for deep-fried foods of the present invention may further contain additives that are usually used in food coating materials, provided that the effects of the present invention are not impaired. Examples of additives include seasonings (e.g., salt, powdered soy sauce, sugars, powdered miso, amino acids, etc.), spices, flavorings, coloring agents, thickeners, leavening agents (e.g., baking soda, baking powder, etc.), emulsifiers, sweeteners, acidulants, pH adjusters, animal and vegetable proteins (e.g., whole egg powder, egg yolk powder, egg white powder, milk-derived proteins, soybean-derived proteins, etc.), nutritional components (e.g., vitamins, etc.), etc.
One or more kinds of additives etc. may be contained as necessary.
本発明の揚げ物用衣材が添加剤等を含有する場合、該添加剤等は、本発明の揚げ物用衣材において、例えば、総量として０．００１重量％～３０重量％、好ましくは０．０１重量％～２０重量％、より好ましくは０．１重量％～１０重量％の濃度で含有させることができる。
When the coating material for deep-fried foods of the present invention contains additives, the additives can be contained in the coating material for deep-fried foods of the present invention at a concentration of, for example, a total amount of 0.001% to 30% by weight, preferably 0.01% to 20% by weight, and more preferably 0.1% to 10% by weight.
次に、本発明の揚げ物用衣材の製造方法について説明する。
Next, we will explain the method for producing the coating material for fried foods of the present invention.
本発明の揚げ物用衣材は、穀粉３０～９９．５重量％と、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物０．５～７０重量％とに、必要に応じて、添加剤等を適宜添加し、そのまま混合することにより、または食品の分野で一般的な製造方法により製造することができる。これら各成分を添加する順番等は特に制限されず、使用目的に応じて適宜設定することができる。
The coating material for deep-fried foods of the present invention can be produced by adding additives etc. as necessary to 30-99.5% by weight of grain flour and 0.5-70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture of these, with a maximum viscosity of 1 cp-7,000 cp and breakdown of 0.1 cp-2,500 cp as measured by RVA, and mixing the mixture as is, or by a production method commonly used in the food industry. There are no particular restrictions on the order in which these components are added, and the order can be set appropriately depending on the intended use.
本発明の揚げ物用衣材を用いて得られる揚げ物は、従来公知の揚げ物用衣材を用いて得られる揚げ物と比較して、吸油率が低減されている。従って、一態様においては、本発明は、穀粉３０～９９．５重量％と、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物０．５～７０重量％とを含有する、吸油率が低減された揚げ物用衣材を提供する。
Fried foods obtained using the coating material for deep-fried foods of the present invention have a reduced oil absorption rate compared to fried foods obtained using conventional coating materials for deep-fried foods. Thus, in one aspect, the present invention provides a coating material for deep-fried foods with a reduced oil absorption rate, which contains 30 to 99.5% by weight of grain flour and 0.5 to 70% by weight of starch, indigestible carbohydrate, dietary fiber, or a mixture thereof, which has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured with a rapid viscoanalyzer (RVA).
吸油率が低減された揚げ物用衣材における「吸油率が低減された」とは、従来の揚げ物用衣材を用いて同じ方法により油ちょうした場合と比較して、単位重量あたりの衣に含まれる油の重量が低減されていることをいい、「吸油率が低減された揚げ物」とは、油の含有量が低減された揚げ物をいう。本明細書においては、従来の揚げ物用衣材（対照）として、小麦粉「日清フラワー」（（株）日清製粉ウェルナ）６２．５％と一般的に唐揚げ粉に使用される乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））３７．５％との混合物を用い、以下の手順にて調製した揚げ玉に含まれる油の重量を１００％としたとき、被検衣材を用い、同じ手順にて調製した揚げ玉に含まれる油の重量を百分率で表した値（吸油率）が１００％未満である場合に、当該被検衣材は吸油率が低減された揚げ物用衣材に該当する。
１．被検衣材および対照に、それぞれ同重量の１０℃以下の冷水を加えて１～２分間撹拌して、各バッターを調製する。
２．該バッターを２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間かけて投入した後、３０秒間フライする。
３．得られた揚げ玉を全量回収し、油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定する。
４．３．の測定値と原料の粉重量とから、含有されている油の重量を算出する。 In a deep-fried food coating material with reduced oil absorption, "reduced oil absorption" refers to a coating material with reduced oil absorption, which has a reduced weight of oil contained in the coating per unit weight, compared to a coating material for deep-fried food fried in the same manner as that used in the conventional deep-fried food coating material, and "fried food with reduced oil absorption" refers to a fried food with reduced oil content. In this specification, a mixture of 62.5% wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and 37.5% dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.), which is generally used in deep-fried chicken flour, is used as a conventional deep-fried food coating material (control), and the weight of oil contained in the deep-fried food balls prepared in the following procedure is taken as 100%, and when the value (oil absorption rate) expressed as a percentage of the weight of oil contained in the deep-fried food balls prepared in the same procedure using the test coating material is less than 100%, the test coating material corresponds to a deep-fried food coating material with reduced oil absorption.
1. Prepare each batter by adding the same weight of cold water (below 10°C) to the test material and the control, and stirring for 1-2 minutes.
2. 10 mL of the batter is placed in a 25 mL syringe, and then poured into oil heated to 160° C. over a period of 5 seconds, and then fried for 30 seconds.
3. Collect all of the resulting fried balls, leave them to cool until the oil is removed, dry them at 135°C for 1 hour, and measure their weight.
4.3. Calculate the weight of the oil contained from the measured value in step 3 and the weight of the raw material powder.
１．被検衣材および対照に、それぞれ同重量の１０℃以下の冷水を加えて１～２分間撹拌して、各バッターを調製する。
２．該バッターを２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間かけて投入した後、３０秒間フライする。
３．得られた揚げ玉を全量回収し、油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定する。
４．３．の測定値と原料の粉重量とから、含有されている油の重量を算出する。 In a deep-fried food coating material with reduced oil absorption, "reduced oil absorption" refers to a coating material with reduced oil absorption, which has a reduced weight of oil contained in the coating per unit weight, compared to a coating material for deep-fried food fried in the same manner as that used in the conventional deep-fried food coating material, and "fried food with reduced oil absorption" refers to a fried food with reduced oil content. In this specification, a mixture of 62.5% wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and 37.5% dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.), which is generally used in deep-fried chicken flour, is used as a conventional deep-fried food coating material (control), and the weight of oil contained in the deep-fried food balls prepared in the following procedure is taken as 100%, and when the value (oil absorption rate) expressed as a percentage of the weight of oil contained in the deep-fried food balls prepared in the same procedure using the test coating material is less than 100%, the test coating material corresponds to a deep-fried food coating material with reduced oil absorption.
1. Prepare each batter by adding the same weight of cold water (below 10°C) to the test material and the control, and stirring for 1-2 minutes.
2. 10 mL of the batter is placed in a 25 mL syringe, and then poured into oil heated to 160° C. over a period of 5 seconds, and then fried for 30 seconds.
3. Collect all of the resulting fried balls, leave them to cool until the oil is removed, dry them at 135°C for 1 hour, and measure their weight.
4.3. Calculate the weight of the oil contained from the measured value in step 3 and the weight of the raw material powder.
また、本発明の揚げ物用衣材を用いて得られる揚げ物は、従来公知の揚げ物用衣材を用いて得られる揚げ物と比較して、吸油率が低減されていながら、本来の揚げ物が有する好ましい風味食感を有する。ここで、本来の揚げ物が有する好ましい風味食感は、カラッと揚がったサクサクとしたクリスピーな食感でありながら、油調食品として程よく油脂感が感じられるものをいう。
Furthermore, fried foods obtained using the deep-fried food coating material of the present invention have a reduced oil absorption rate compared to fried foods obtained using conventionally known deep-fried food coating materials, while still retaining the favorable flavor and texture of traditional fried foods. Here, the favorable flavor and texture of traditional fried foods refers to a crispy texture that is crispy when fried, while still providing a moderate oily feel as a fried food.
２．揚げ物の製造方法、および揚げ物における吸油率の低減方法
本発明はまた、穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造方法であって、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物の製造方法（以下、「本発明の製造方法」という）を提供する。 2. Method for producing fried foods and method for reducing oil absorption in fried foods The present invention also provides a method for producing fried foods, which comprises adhering a coating material for deep-frying, containing grain flour and starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof, to a food material and frying the resulting coating material, characterized in that the content of grain flour in the coating material for deep-frying is 30 to 99.5% by weight, the content of starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible carbohydrates, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA (hereinafter referred to as the "production method of the present invention").
本発明はまた、穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造方法であって、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物の製造方法（以下、「本発明の製造方法」という）を提供する。 2. Method for producing fried foods and method for reducing oil absorption in fried foods The present invention also provides a method for producing fried foods, which comprises adhering a coating material for deep-frying, containing grain flour and starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof, to a food material and frying the resulting coating material, characterized in that the content of grain flour in the coating material for deep-frying is 30 to 99.5% by weight, the content of starch, non-digestible carbohydrates, dietary fiber, or a mixture thereof is 0.5 to 70% by weight, and the starch, non-digestible carbohydrates, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA (hereinafter referred to as the "production method of the present invention").
本発明の製造方法において、「穀粉」、「澱粉」、「難消化性糖質、食物繊維」、「揚げ物」、「ＲＶＡ」、「ＲＶＡ測定」、「吸油率の低減」等については、本発明の揚げ物用衣材について上記で説明したとおりである。
In the manufacturing method of the present invention, the "flour", "starch", "resistant carbohydrates, dietary fiber", "fried foods", "RVA", "RVA measurement", "reduction of oil absorption rate", etc. are as explained above for the coating material for fried foods of the present invention.
本発明の製造方法は、前記本発明の揚げ物用衣材を用いて、例えば、以下のようにして実施することができる。
The manufacturing method of the present invention can be carried out, for example, as follows using the coating material for fried foods of the present invention.
まず、本発明の揚げ物用衣材を、揚げ物とされる食品素材の表面に付着させる、または、本発明の揚げ物用衣材を水、出し汁、煮汁等と混合してバッターを調製し、これを食品素材の表面に付着させる。ここで、水、出し汁、煮汁等の使用量は、本発明の揚げ物用衣材１００重量部あたり、好ましくは１０～５００重量部、より好ましくは５０～３００重量部である。
次いで、必要によりさらにパン粉等を付着させた後、油ちょうする。 First, the deep-fried food coating material of the present invention is applied to the surface of the food material to be deep-fried, or the deep-fried food coating material of the present invention is mixed with water, stock, broth, etc. to prepare a batter, which is then applied to the surface of the food material. The amount of water, stock, broth, etc. used is preferably 10 to 500 parts by weight, more preferably 50 to 300 parts by weight, per 100 parts by weight of the deep-fried food coating material of the present invention.
Next, if necessary, breadcrumbs or the like are further added and the resulting product is deep-fried.
次いで、必要によりさらにパン粉等を付着させた後、油ちょうする。 First, the deep-fried food coating material of the present invention is applied to the surface of the food material to be deep-fried, or the deep-fried food coating material of the present invention is mixed with water, stock, broth, etc. to prepare a batter, which is then applied to the surface of the food material. The amount of water, stock, broth, etc. used is preferably 10 to 500 parts by weight, more preferably 50 to 300 parts by weight, per 100 parts by weight of the deep-fried food coating material of the present invention.
Next, if necessary, breadcrumbs or the like are further added and the resulting product is deep-fried.
本発明の製造方法により得られる揚げ物は、従来公知の揚げ物用衣材を用いて得られる揚げ物と比較して、吸油率が低減している。従って、本発明はまた、穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造において、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物における吸油率の低減方法（以下、「本発明の吸油率低減方法」という）を提供する。本発明の吸油率低減方法における「穀粉」、「澱粉」、「難消化性糖質、食物繊維」、「揚げ物」、「ＲＶＡ」、「ＲＶＡ測定」、「吸油率の低減」等についても、本発明の揚げ物用衣材について上記で説明したとおりである。
Fried foods obtained by the manufacturing method of the present invention have a reduced oil absorption rate compared to fried foods obtained using a conventionally known coating material for deep-frying. Therefore, the present invention also provides a method for reducing the oil absorption rate of deep-frying foods (hereinafter referred to as the "oil absorption rate reducing method of the present invention"), which comprises adhering a coating material for deep-frying containing grain flour and starch, resistant carbohydrates, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, the coating material for deep-frying having a grain flour content of 30 to 99.5% by weight, a starch, resistant carbohydrates, dietary fiber, or a mixture thereof content of 0.5 to 70% by weight, and using, as the starch, resistant carbohydrates, dietary fiber, or mixture thereof, a starch, resistant carbohydrates, dietary fiber, or mixture thereof having a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when measured by RVA. The "flour," "starch," "resistant carbohydrates, dietary fiber," "fried foods," "RVA," "RVA measurement," and "reduction in oil absorption rate" in the oil absorption rate reduction method of the present invention are the same as those described above for the coating material for fried foods of the present invention.
また、本発明の製造方法により得られる揚げ物は、従来公知の製造方法を用いて得られる揚げ物と比較して、吸油率が低減されていながら、本来の揚げ物が有する好ましい風味食感を有する。ここで、本来の揚げ物が有する好ましい風味食感については、本発明の揚げ物用衣材について上記で説明したとおりである。
Furthermore, the fried foods obtained by the manufacturing method of the present invention have a reduced oil absorption rate compared to fried foods obtained using conventionally known manufacturing methods, while still retaining the favorable flavor and texture that fried foods originally have. Here, the favorable flavor and texture that fried foods originally have is as described above for the coating material for fried foods of the present invention.
次に、本発明を実施例等により具体的に説明するが、本発明はこれらの例によって何ら限定されるものではない。
Next, the present invention will be explained in detail using examples, but the present invention is not limited to these examples.
実施例１（バッター調製）
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）６２．５ｇおよび表１に記載の各澱粉３７．５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表１におけるＮｏ．１は、対照例であり、Ｎｏ．２６～３３は、比較例である。 Example 1 (Batter Preparation)
Wheat flour: 62.5 g of "Nissin Flour" (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 1 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 1 is a control example, and Nos. 26 to 33 are comparative examples.
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）６２．５ｇおよび表１に記載の各澱粉３７．５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表１におけるＮｏ．１は、対照例であり、Ｎｏ．２６～３３は、比較例である。 Example 1 (Batter Preparation)
Wheat flour: 62.5 g of "Nissin Flour" (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 1 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 1 is a control example, and Nos. 26 to 33 are comparative examples.
試験例１（吸油率測定）
実施例１で得たバッターのそれぞれを、２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間で投入した後、３０秒間油ちょうし、得られた揚げ玉を全量回収した。油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定した。この値と原料の粉重量とから、揚げ玉に含有されている油の重量を測定した。小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物を含むバッターから得られた揚げ玉に含有されている油の重量を１００％として、各バッターから得られた揚げ玉に含有されている油の重量の比率（吸油率）を算出した。
その結果を、表１に示す。 Test Example 1 (Oil Absorption Rate Measurement)
10 mL of each of the batters obtained in Example 1 was taken into a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, they were dried at 135°C for 1 hour and weighed. From this value and the weight of the raw material flour, the weight of the oil contained in the fried balls was measured. The weight of the oil contained in the fried balls obtained from the batter containing a mixture of wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.) was taken as 100%, and the ratio of the weight of the oil contained in the fried balls obtained from each batter (oil absorption rate) was calculated.
The results are shown in Table 1.
実施例１で得たバッターのそれぞれを、２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間で投入した後、３０秒間油ちょうし、得られた揚げ玉を全量回収した。油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定した。この値と原料の粉重量とから、揚げ玉に含有されている油の重量を測定した。小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物を含むバッターから得られた揚げ玉に含有されている油の重量を１００％として、各バッターから得られた揚げ玉に含有されている油の重量の比率（吸油率）を算出した。
その結果を、表１に示す。 Test Example 1 (Oil Absorption Rate Measurement)
10 mL of each of the batters obtained in Example 1 was taken into a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, they were dried at 135°C for 1 hour and weighed. From this value and the weight of the raw material flour, the weight of the oil contained in the fried balls was measured. The weight of the oil contained in the fried balls obtained from the batter containing a mixture of wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.) was taken as 100%, and the ratio of the weight of the oil contained in the fried balls obtained from each batter (oil absorption rate) was calculated.
The results are shown in Table 1.
表１に示すように、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐの要件を満たさない澱粉等の成分（Ｎｏ．２６～３３）を含むバッターから調製した揚げ玉は、対照例の小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物（Ｎｏ．１）を含むバッターから調製した揚げ玉と比較して、吸油率が高い場合もあれば低い場合もあった。これに対して、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである成分（Ｎｏ．２～２５）を含むバッターから調製した揚げ玉は、対照例のバッターから調製した揚げ玉と比較して、いずれも吸油率が低かった。従って、本発明の揚げ物用衣材は、油脂の摂取量を低減し得る揚げ物を提供することができる。
As shown in Table 1, the fried balls prepared from batters containing starch and other ingredients (No. 26-33) that do not meet the requirements of a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when RVA measurements were performed had oil absorption rates that were sometimes higher and sometimes lower than those prepared from batters containing a control mixture (No. 1) of wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.). In contrast, the fried balls prepared from batters containing ingredients (No. 2-25) that have a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when RVA measurements were performed had oil absorption rates that were all lower than those prepared from the control batters. Thus, the fried food coating material of the present invention can provide fried foods that can reduce the intake of oils and fats.
実施例２（バッター調製）
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）６２．５ｇおよび表２に記載の各澱粉３７．５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表２におけるＮｏ．１は、対照例であり、Ｎｏ．３１は、比較例である。 Example 2 (Batter Preparation)
Wheat flour: 62.5 g of "Nissin Flour" (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 2 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 2 is a control example, and No. 31 is a comparative example.
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）６２．５ｇおよび表２に記載の各澱粉３７．５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表２におけるＮｏ．１は、対照例であり、Ｎｏ．３１は、比較例である。 Example 2 (Batter Preparation)
Wheat flour: 62.5 g of "Nissin Flour" (Nissin Flour Welna Co., Ltd.) and 37.5 g of each starch listed in Table 2 were mixed with the same weight of cold water at 10°C or less and stirred for 1 to 2 minutes to prepare various batters. Note that No. 1 in Table 2 is a control example, and No. 31 is a comparative example.
試験例２（揚げ玉から染み出す油の量の測定）
実施例２で得たバッターのそれぞれを、２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間で投入した後、３０秒間油ちょうし、得られた揚げ玉を全量回収した。油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定した（Ａ（ｇ））。次いで、リードヘルシークッキングペーパー（ライオン（株））２枚の重量を測定し（Ｂ（ｇ））、このペーパーに１３５℃で１時間乾燥させた上記揚げ玉を挟み、これをパウチ袋「ラミジップＬＺ－１６」（（株）セイニチ）に入れ、真空脱気シーラー「ＦＵＪＩ ＩＭＰＵＬＳＥ ＦＣＢ－２００」（富士インパルス（株））で真空脱気シールした。室温で１２時間以上経過後、パウチを開き、油を吸わせたペーパーの重量を測定した（Ｃ（ｇ））。ペーパーに染み出した油の重量から、以下の式（１）にて、揚げ玉１ｇあたりから染み出した油の量を算出した。
揚げ玉１ｇあたりから染み出した油の量（ｇ）＝（Ｃ－Ｂ）／Ａ （１）
その結果を、表２に示す。 Test Example 2 (Measurement of the amount of oil seeping out from fried balls)
10 mL of each of the batters obtained in Example 2 was taken in a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, the fried balls were dried at 135°C for 1 hour, and their weights were measured (A(g)). Next, the weights of two sheets of Lead Healthy Cooking Paper (Lion Co., Ltd.) were measured (B(g)), and the fried balls dried at 135°C for 1 hour were sandwiched between the two sheets of paper, which were then placed in a pouch bag "Lamizip LZ-16" (Seinichi Co., Ltd.), and vacuum degassed and sealed using a vacuum degassing sealer "FUJI IMPULSE FCB-200" (Fuji Impulse Co., Ltd.). After 12 hours or more at room temperature, the pouch was opened, and the weight of the paper that had absorbed the oil was measured (C(g)). The amount of oil seeping out from each gram of fried dumplings was calculated from the weight of the oil seeping out onto the paper using the following formula (1).
The amount of oil leaking from 1 g of fried food (g) = (C - B) / A (1)
The results are shown in Table 2.
実施例２で得たバッターのそれぞれを、２５ｍＬ容シリンジに１０ｍＬとり、１６０℃に熱した油に５秒間で投入した後、３０秒間油ちょうし、得られた揚げ玉を全量回収した。油が切れるまで放冷した後、１３５℃で１時間乾燥させて、重量を測定した（Ａ（ｇ））。次いで、リードヘルシークッキングペーパー（ライオン（株））２枚の重量を測定し（Ｂ（ｇ））、このペーパーに１３５℃で１時間乾燥させた上記揚げ玉を挟み、これをパウチ袋「ラミジップＬＺ－１６」（（株）セイニチ）に入れ、真空脱気シーラー「ＦＵＪＩ ＩＭＰＵＬＳＥ ＦＣＢ－２００」（富士インパルス（株））で真空脱気シールした。室温で１２時間以上経過後、パウチを開き、油を吸わせたペーパーの重量を測定した（Ｃ（ｇ））。ペーパーに染み出した油の重量から、以下の式（１）にて、揚げ玉１ｇあたりから染み出した油の量を算出した。
揚げ玉１ｇあたりから染み出した油の量（ｇ）＝（Ｃ－Ｂ）／Ａ （１）
その結果を、表２に示す。 Test Example 2 (Measurement of the amount of oil seeping out from fried balls)
10 mL of each of the batters obtained in Example 2 was taken in a 25 mL syringe, and was poured into oil heated to 160°C for 5 seconds, then fried for 30 seconds, and the resulting fried balls were all collected. After cooling until the oil was removed, the fried balls were dried at 135°C for 1 hour, and their weights were measured (A(g)). Next, the weights of two sheets of Lead Healthy Cooking Paper (Lion Co., Ltd.) were measured (B(g)), and the fried balls dried at 135°C for 1 hour were sandwiched between the two sheets of paper, which were then placed in a pouch bag "Lamizip LZ-16" (Seinichi Co., Ltd.), and vacuum degassed and sealed using a vacuum degassing sealer "FUJI IMPULSE FCB-200" (Fuji Impulse Co., Ltd.). After 12 hours or more at room temperature, the pouch was opened, and the weight of the paper that had absorbed the oil was measured (C(g)). The amount of oil seeping out from each gram of fried dumplings was calculated from the weight of the oil seeping out onto the paper using the following formula (1).
The amount of oil leaking from 1 g of fried food (g) = (C - B) / A (1)
The results are shown in Table 2.
表２に示すように、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐであるという要件を満たさない澱粉等の成分（Ｎｏ．３１）を含むバッターから調製した揚げ玉からは、対照例の小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物（Ｎｏ．１）を含むバッターから調製した揚げ玉からと比較して、油の染み出す量が多かった。これに対して、ＲＶＡ測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉等の成分（Ｎｏ．５、６および１２）を含むバッターから調製した揚げ玉からは、対照例のバッターから調製した揚げ玉からと比較して、油の染み出す量が少なかった。すなわち、本発明の揚げ物用衣材を含むバッターから調製した揚げ玉は、油っぽさやギトギト感が低減され、カラッと揚がっており、本来の揚げ物が有する好ましい食感を有すると言える。
As shown in Table 2, the fried balls prepared from batter containing starch and other ingredients (No. 31) that did not meet the requirements of a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when RVA was measured showed a greater amount of oil seeping out than the fried balls prepared from batter containing the control mixture (No. 1) of wheat flour "Nissin Flour" (Nissin Flour Milling Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.). In contrast, the fried balls prepared from batter containing starch and other ingredients (Nos. 5, 6 and 12) that had a maximum viscosity of 1 cp to 7,000 cp and a breakdown of 0.1 cp to 2,500 cp when RVA was measured showed a smaller amount of oil seeping out than the fried balls prepared from the control batter. In other words, fried tempura bits prepared from a batter containing the deep-fried food coating material of the present invention are less oily and greasy, are fried crisply, and can be said to have the desirable texture that deep-fried foods normally have.
実施例３（バッター調製）
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）５８．２４４ｇ、表３に記載の各澱粉３４．９４６ｇ、食塩３．９０５ｇおよびグルタミン酸ナトリウム：「味の素」（味の素（株））２．９０５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表３におけるＮｏ．１は、対照例であり、Ｎｏ．２６～３３は、比較例である。 Example 3 (Batter Preparation)
Various batters were prepared by adding the same weight of cold water at 10°C or less to a mixture of 58.244g of wheat flour "Nissin Flour" (Nissin Flour Wellna Co., Ltd.), 34.946g of each starch listed in Table 3, 3.905g of salt, and 2.905g of sodium glutamate "Ajinomoto" (Ajinomoto Co., Ltd.), and stirring for 1 to 2 minutes. Note that No. 1 in Table 3 is a control example, and Nos. 26 to 33 are comparative examples.
小麦粉：「日清フラワー」（（株）日清製粉ウェルナ）５８．２４４ｇ、表３に記載の各澱粉３４．９４６ｇ、食塩３．９０５ｇおよびグルタミン酸ナトリウム：「味の素」（味の素（株））２．９０５ｇの混合物に、該混合物と同重量の１０℃以下の冷水を加えて１～２分間撹拌し、各種バッターを調製した。なお、表３におけるＮｏ．１は、対照例であり、Ｎｏ．２６～３３は、比較例である。 Example 3 (Batter Preparation)
Various batters were prepared by adding the same weight of cold water at 10°C or less to a mixture of 58.244g of wheat flour "Nissin Flour" (Nissin Flour Wellna Co., Ltd.), 34.946g of each starch listed in Table 3, 3.905g of salt, and 2.905g of sodium glutamate "Ajinomoto" (Ajinomoto Co., Ltd.), and stirring for 1 to 2 minutes. Note that No. 1 in Table 3 is a control example, and Nos. 26 to 33 are comparative examples.
試験例３（風味食感評価）
実施例３で得た各バッターに鶏肉各１５０ｇをくぐらせた後、１８０℃に熱した大豆油「大豆白絞油」（（株）J-オイルミルズ）にて５分間油ちょうした。風味食感の評価は、得られた各唐揚げについて、熟練した評価者３名が喫食し、以下に示す評価尺度で風味食感の評価付けを０．５点刻みで行い、得られた３名の評価者の点数を平均することにより行った。また、評価点の平均値が＋３以上の場合を「非常に好ましい」（揚げ物としての特に好ましさを有する）、＋１以上＋３未満の場合を「好ましい」（対照例のバッターから調製した唐揚げと比較して優位な好ましさを有する）とした。 Test Example 3 (flavor and texture evaluation)
150 g of chicken meat was dipped in each batter obtained in Example 3, and then deep-fried for 5 minutes in soybean oil "Soybean White Oil" (J-Oil Mills, Inc.) heated to 180°C. The flavor and texture were evaluated by having three experienced evaluators taste each of the resulting fried chicken, rating the flavor and texture in 0.5 point increments using the rating scale shown below, and averaging the scores obtained by the three evaluators. In addition, an average rating of +3 or more was rated as "very favorable" (particularly favorable as a fried food), and an average rating of +1 or more but less than +3 was rated as "favorable" (superiorly favorable compared to fried chicken prepared from the batter of the control example).
実施例３で得た各バッターに鶏肉各１５０ｇをくぐらせた後、１８０℃に熱した大豆油「大豆白絞油」（（株）J-オイルミルズ）にて５分間油ちょうした。風味食感の評価は、得られた各唐揚げについて、熟練した評価者３名が喫食し、以下に示す評価尺度で風味食感の評価付けを０．５点刻みで行い、得られた３名の評価者の点数を平均することにより行った。また、評価点の平均値が＋３以上の場合を「非常に好ましい」（揚げ物としての特に好ましさを有する）、＋１以上＋３未満の場合を「好ましい」（対照例のバッターから調製した唐揚げと比較して優位な好ましさを有する）とした。 Test Example 3 (flavor and texture evaluation)
150 g of chicken meat was dipped in each batter obtained in Example 3, and then deep-fried for 5 minutes in soybean oil "Soybean White Oil" (J-Oil Mills, Inc.) heated to 180°C. The flavor and texture were evaluated by having three experienced evaluators taste each of the resulting fried chicken, rating the flavor and texture in 0.5 point increments using the rating scale shown below, and averaging the scores obtained by the three evaluators. In addition, an average rating of +3 or more was rated as "very favorable" (particularly favorable as a fried food), and an average rating of +1 or more but less than +3 was rated as "favorable" (superiorly favorable compared to fried chicken prepared from the batter of the control example).
［評価尺度］
０点：小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物を含むバッターから得られた唐揚げ（対照唐揚げ）と同程度のクリスピー感と油脂感を有する
＋３点：対照唐揚げと比較して、揚げ物として非常に好ましいクリスピー感と油脂感を有する
＋２点：対照唐揚げと比較して、揚げ物としてより好ましいクリスピー感と油脂感を有する
＋１点：対照唐揚げと比較してややクリスピー感が強く、油のギトギト感がなく、程よい油脂感を有する
－１点：対照唐揚げと比較してクリスピー感が弱く、油のギトギト感を感じる
－２点：全くクリスピー感が無く、油のギトギト感を強く感じる [Evaluation scale]
0 points: Has the same crispiness and oiliness as fried chicken made from a batter containing a mixture of wheat flour "Nissin Flour" (Nissin Flour Wellna Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.) (control fried chicken) +3 points: Has a crispiness and oiliness that is very preferable for fried food compared to the control fried chicken +2 points: Has a crispiness and oiliness that is more preferable for fried food compared to the control fried chicken +1 point: Has a slightly stronger crispiness than the control fried chicken, is not greasy, and has a moderate oiliness -1 point: Has a weaker crispiness and feels greasy compared to the control fried chicken -2 points: Has no crispiness at all, and feels very greasy
０点：小麦粉「日清フラワー」（（株）日清製粉ウェルナ）と乾燥タピオカ澱粉「乾燥タピオカ」（松谷化学工業（株））との混合物を含むバッターから得られた唐揚げ（対照唐揚げ）と同程度のクリスピー感と油脂感を有する
＋３点：対照唐揚げと比較して、揚げ物として非常に好ましいクリスピー感と油脂感を有する
＋２点：対照唐揚げと比較して、揚げ物としてより好ましいクリスピー感と油脂感を有する
＋１点：対照唐揚げと比較してややクリスピー感が強く、油のギトギト感がなく、程よい油脂感を有する
－１点：対照唐揚げと比較してクリスピー感が弱く、油のギトギト感を感じる
－２点：全くクリスピー感が無く、油のギトギト感を強く感じる [Evaluation scale]
0 points: Has the same crispiness and oiliness as fried chicken made from a batter containing a mixture of wheat flour "Nissin Flour" (Nissin Flour Wellna Co., Ltd.) and dried tapioca starch "Dried Tapioca" (Matsutani Chemical Industry Co., Ltd.) (control fried chicken) +3 points: Has a crispiness and oiliness that is very preferable for fried food compared to the control fried chicken +2 points: Has a crispiness and oiliness that is more preferable for fried food compared to the control fried chicken +1 point: Has a slightly stronger crispiness than the control fried chicken, is not greasy, and has a moderate oiliness -1 point: Has a weaker crispiness and feels greasy compared to the control fried chicken -2 points: Has no crispiness at all, and feels very greasy
その結果を、表３に示す。
The results are shown in Table 3.
表３に示すように、実施例のバッターから調製した唐揚げは、いずれも対照例のバッターから調製した唐揚げと比較してより好ましい風味食感を有していた。これに対して、比較例のバッターから調製した唐揚げは、いずれも対照例のバッターから調製した唐揚げと比較して風味食感が劣っていた。従って、本発明の揚げ物用衣材は、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物を提供することができる。
As shown in Table 3, all of the fried chicken prepared from the batters of the Examples had a more favorable flavor and texture than fried chicken prepared from the batters of the Control Examples. In contrast, all of the fried chicken prepared from the batters of the Comparative Examples had an inferior flavor and texture compared to fried chicken prepared from the batters of the Control Examples. Therefore, the coating material for deep-fried foods of the present invention can provide fried foods that have the favorable flavor and texture of natural fried foods and can reduce the intake of oil and fat.
本発明により、本来の揚げ物が有する好ましい風味食感を有し、かつ油脂の摂取量を低減し得る揚げ物を提供することができる揚げ物用衣材等を提供することができる。従って、本発明は、食品産業分野において有用である。
The present invention can provide a coating material for fried foods that has the favorable flavor and texture of fried foods and can reduce the intake of oil and fat. Therefore, the present invention is useful in the food industry.
本出願は、日本で出願された特願２０２２－１７０８１３（出願日：２０２２年１０月２５日）を基礎としており、その内容は本明細書に全て包含されるものである。
This application is based on patent application No. 2022-170813 filed in Japan (filing date: October 25, 2022), the contents of which are incorporated in their entirety into this specification.
Claims (7)
- 穀粉３０～９９．５重量％と、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである、澱粉、難消化性糖質、食物繊維、またはこれらの混合物０．５～７０重量％とを含有する、揚げ物用衣材。 A coating material for deep-fried foods, containing 30-99.5% by weight of grain flour and 0.5-70% by weight of starch, indigestible carbohydrates, dietary fiber, or a mixture thereof, with a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when measured with a rapid viscoanalyzer (RVA).
- 澱粉、難消化性糖質、食物繊維、またはこれらの混合物の最高粘度が１ｃｐ～５，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，０００ｃｐである、請求項１に記載の衣材。 The coating material according to claim 1, wherein the starch, indigestible carbohydrate, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp to 5,000 cp and a breakdown of 0.1 cp to 2,000 cp.
- 穀粉が小麦粉である、請求項１または２に記載の衣材。 The coating material according to claim 1 or 2, wherein the cereal flour is wheat flour.
- 澱粉、難消化性糖質、食物繊維、またはこれらの混合物が澱粉である、請求項３に記載の衣材。 The coating material according to claim 3, wherein the starch, indigestible carbohydrate, dietary fiber, or mixture thereof is starch.
- 澱粉がレジスタントスターチまたはリン酸架橋澱粉である、請求項４に記載の衣材。 The coating material according to claim 4, wherein the starch is resistant starch or phosphate cross-linked starch.
- 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造方法であって、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物の製造方法。 A method for producing fried foods, which comprises adhering a coating material for deep-frying containing grain flour and starch, indigestible carbohydrates, dietary fiber, or a mixture thereof, to a food material and frying the resulting coating, characterized in that the grain flour content in the coating material for deep-frying is 30-99.5% by weight, the starch, indigestible carbohydrates, dietary fiber, or a mixture thereof is 0.5-70% by weight, and the starch, indigestible carbohydrates, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when measured with a rapid viscoanalyzer (RVA), or the starch, indigestible carbohydrates, dietary fiber, or mixture thereof is used as the starch, indigestible carbohydrates, dietary fiber, or mixture thereof.
- 穀粉と澱粉、難消化性糖質、食物繊維、またはこれらの混合物とを含有する揚げ物用衣材を食品素材に付着させ、得られた付着物を油ちょうする揚げ物の製造において、揚げ物用衣材中の穀粉の含有量を３０～９９．５重量％、澱粉、難消化性糖質、食物繊維、またはこれらの混合物の含有量を０．５～７０重量％とし、並びに澱粉、難消化性糖質、食物繊維、またはこれらの混合物として、ラピッドビスコアナライザー（ＲＶＡ）測定を行ったときの最高粘度が１ｃｐ～７，０００ｃｐでありブレイクダウンが０．１ｃｐ～２，５００ｃｐである澱粉、難消化性糖質、食物繊維、またはこれらの混合物を使用することを特徴とする、前記揚げ物における吸油率の低減方法。 A method for reducing oil absorption in fried foods, comprising applying a coating material for deep-frying containing grain flour and starch, indigestible carbohydrates, dietary fiber, or a mixture thereof to a food material and frying the resulting coating, characterized in that the grain flour content in the coating material for deep-frying is 30-99.5% by weight, the starch, indigestible carbohydrates, dietary fiber, or a mixture thereof is 0.5-70% by weight, and the starch, indigestible carbohydrates, dietary fiber, or mixture thereof has a maximum viscosity of 1 cp-7,000 cp and a breakdown of 0.1 cp-2,500 cp when measured with a Rapid Viscoanalyzer (RVA).
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022-170813 | 2022-10-25 | ||
| JP2022170813 | 2022-10-25 |
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| WO2024090471A1 true WO2024090471A1 (en) | 2024-05-02 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2023/038495 WO2024090471A1 (en) | 2022-10-25 | 2023-10-25 | Fried-food batter |
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| JPH10295288A (en) * | 1997-04-30 | 1998-11-10 | Nippon Beet Sugar Mfg Co Ltd | Fried bean curd food and its production |
| JP2003325119A (en) * | 2002-05-14 | 2003-11-18 | Kumamoto Seifun Kk | Flour mix for fried food coating |
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| JP2021000060A (en) * | 2019-06-24 | 2021-01-07 | 昭和産業株式会社 | Modified wheat flour |
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