JP2002142699A - Mixed powder for batter - Google Patents
Mixed powder for batterInfo
- Publication number
- JP2002142699A JP2002142699A JP2000346463A JP2000346463A JP2002142699A JP 2002142699 A JP2002142699 A JP 2002142699A JP 2000346463 A JP2000346463 A JP 2000346463A JP 2000346463 A JP2000346463 A JP 2000346463A JP 2002142699 A JP2002142699 A JP 2002142699A
- Authority
- JP
- Japan
- Prior art keywords
- batter
- oil
- mixed powder
- mass
- acid monoglyceride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、油ちょうした際の
衣の食感が軽くてサクみがあり、この食感の経時的変化
が少なく、電子レンジで再加熱してもこの食感の劣化の
少ないフライ食品を提供できるバッター用ミックス粉に
関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a batter which has a light crispy texture when fried and has little change in the texture over time. The present invention relates to a mixed powder for batter that can provide fried food with little deterioration.
【０００２】[0002]
【従来の技術】コロッケやトンカツ等のフライ食品は、
衣のサクサクとした食感が美味しさの１つの要素となっ
ている。この食感は、揚げたてのときには比較的良好で
あるが、油ちょう後の時間が経過するにしたがって、具
材の水分が衣に移行するなどの理由から、サクサク感が
なくなって劣化する傾向がある。特に、油ちょう済みの
フライ食品を冷蔵又は冷凍保存した後、電子レンジで再
加熱して食する場合に上記食感の劣化が顕著に起こる。2. Description of the Related Art Fried foods such as croquettes and tonkatsu are
The crispy texture of the clothes is one element of the taste. This texture is relatively good when freshly fried, but as the time after frying elapses, there is a tendency for the crispness to disappear and deteriorate due to the reason that the moisture of the ingredients is transferred to the clothes. . In particular, when the fried food having been fried has been refrigerated or frozen and preserved, and then reheated in a microwave oven for eating, the above-mentioned deterioration of the texture is remarkable.
【０００３】このような問題を解決するため、様々な技
術が開示されている。例えば、特許公報第２７９３５１
２号公報（特開平８−１４０６１０号）には、有機酸若
しくはその塩及び粉全量に対して０．０１〜３質量％の
有機酸モノグリセリドを含有し、且つ有機酸若しくはそ
の塩と有機酸モノグリセリドの比が１／２０〜１／１
（質量比）であることを特徴とする揚げ物用衣材が開示
されている。Various techniques have been disclosed to solve such a problem. For example, Patent Publication No. 279351
JP-A-8-140610 discloses an organic acid or a salt thereof and an organic acid monoglyceride containing 0.01 to 3% by mass of an organic acid monoglyceride with respect to the total amount of the powder. Ratio of 1/20 to 1/1
(Mass ratio) is disclosed.
【０００４】特開平８−３３２０３３号公報には、澱粉
類、動植物性蛋白質、増粘剤、膨脹剤、乳化剤、調味料
から選ばれた少なくとも一種と、油脂とからなり、前記
油脂が、水を加えてバッター液とした際に、油脂含量が
２０〜６０質量％となる量含有されていることを特徴と
するプレミックス粉が開示されている。[0004] Japanese Patent Application Laid-Open No. 8-332033 discloses that at least one selected from starches, animal and plant proteins, thickeners, swelling agents, emulsifiers, and seasonings, and fats and oils, wherein the fats and oils contain water. In addition, there is disclosed a premix powder characterized in that it is contained in such an amount that the fat content becomes 20 to 60% by mass when it is made into a batter solution.
【０００５】特開平７−１５５１２７号公報には、油
脂、でんぷんおよび植物性タンパクをバッター原料の必
須成分とし、油脂をバッター原料の１５〜６０質量％含
むことを特徴とするバッターが開示されている。Japanese Patent Application Laid-Open No. 7-155127 discloses a batter characterized in that fats and oils, starch, and vegetable protein are essential components of the batter raw material, and the fats and oils contain 15 to 60% by mass of the batter raw material. .
【０００６】特開平１０−５７０００号公報には、熱処
理小麦粉、酸化澱粉、米粉およびコハク酸モノグリセラ
イドを含有することを特徴とする揚げ物用衣組成物が開
示されている。[0006] Japanese Patent Application Laid-Open No. 10-57000 discloses a fried food batter composition comprising heat-treated wheat flour, oxidized starch, rice flour and succinic monoglyceride.
【０００７】特許公報第２８４２３３８号公報（特開平
９−９４０７４号）には、食用油脂であって、１０℃に
おける固体脂含有量が１５％〜３５％であり、１５℃に
おける固体脂含有量が０〜１０％であるバッター用油脂
を含むことを特徴とするフライ用バッターが開示されて
いる。[0007] Japanese Patent Publication No. 2842338 (Japanese Patent Application Laid-Open No. 9-94074) discloses edible oils and fats having a solid fat content at 10 ° C of 15% to 35% and a solid fat content at 15 ° C. A fry batter comprising 0 to 10% batter fat is disclosed.
【０００８】[0008]
【発明が解決しようとする課題】このように、フライ食
品の食感を改善するため、揚げ物用衣組成物に関する数
多くの技術が提案されているが、油ちょう後に時間が経
過した場合や、電子レンジで再加熱した場合における衣
の食感の劣化防止に対して、十分に満足できる技術は、
未だ見出されていないのが現状である。In order to improve the texture of fried foods, a number of techniques relating to fried food batter compositions have been proposed as described above. A technique that is fully satisfactory for preventing the deterioration of the texture of clothes when reheating in a microwave is
At present, it has not been found yet.
【０００９】したがって、本発明の目的は、油ちょうし
た際の衣の食感が軽くてサクみがあり、この食感の経時
的変化が少なく、電子レンジで再加熱してもこの食感の
劣化の少ないフライ食品を提供できるバッター用ミック
ス粉を提供することにある。Accordingly, an object of the present invention is to provide a lightly crispy and crispy texture of the garment when fried, with little change over time in the texture, and even when reheated in a microwave oven. An object of the present invention is to provide a mixed powder for batter that can provide fried food with little deterioration.
【００１０】[0010]
【課題を解決するための手段】上記目的を達成するた
め、本発明のバッター用ミックス粉は、沃素価が９１以
下の食用油脂と、有機酸モノグリセリドとを含有し、ミ
ックス粉中における全食用油脂の含量が１５〜２５質量
％であり、かつ前記沃素価が９１以下の食用油脂の含量
が２〜２５質量％であることを特徴とする。In order to achieve the above object, the mixed powder for batter of the present invention contains an edible oil or fat having an iodine value of 91 or less and an organic acid monoglyceride, and the whole edible oil or fat in the mixed powder is used. The edible oil or fat having an iodine value of 91 or less is 2 to 25% by mass.
【００１１】本発明によれば、沃素価が９１以下の食用
油脂と、有機酸モノグリセリドとを含有させたことによ
り、油ちょうした際の衣のサクサク感を増大させると共
に、油ちょう後の経時劣化や、電子レンジ加熱による衣
の食感の劣化を顕著に低減させることができる。According to the present invention, by adding an edible fat or oil having an iodine value of 91 or less and an organic acid monoglyceride, the crispy feeling of the clothes when frying is increased, and the deterioration with time after frying is achieved. In addition, it is possible to remarkably reduce the deterioration of the texture of the clothes caused by microwave heating.
【００１２】本発明のバッター用ミックス粉において
は、α化度が６０％以上の穀粉及び／又は澱粉を含有す
ることが好ましい。この態様によれば、油ちょうした際
の衣のサクサク感を増大させると共に、油ちょう後の経
時劣化や電子レンジ加熱による衣の劣化を一層低減でき
る。また、具材へバッター液が絡みやすくなり、二次加
工時の作業性を向上できる。The mixed powder for batter of the present invention preferably contains flour and / or starch having a degree of gelatinization of 60% or more. According to this aspect, it is possible to increase the crispness of the clothes when frying, and to further reduce the deterioration over time after frying or the deterioration of the clothes due to heating in a microwave oven. In addition, the batter liquid is likely to be entangled with the ingredients, and the workability during the secondary processing can be improved.
【００１３】また、炭酸水素ナトリウムと酸性剤とを含
有する食品用膨脹剤であって、該食品用膨脹剤２ｇを５
０℃の水２００ｍｌに加えて撹拌したときに、累積ガス
量が、撹拌開始時から３０秒で４０〜９０ｍｌ、６０秒
で６０〜１４０ｍｌ、１８０秒で１００〜１９０ｍｌで
ある食品用膨脹剤を含有することが好ましい。この態様
によれば、油ちょう後の経時劣化や電子レンジ加熱によ
る衣の劣化を更に一層低減できると共に、特に油ちょう
した際の衣のサクサク感を増大させることができる。A food expander containing sodium bicarbonate and an acid agent, wherein 2 g of the food expander is 5 g
When added to 200 ml of water at 0 ° C. and agitated, contains a food expander having an accumulated gas amount of 40 to 90 ml for 30 seconds, 60 to 140 ml for 60 seconds, and 100 to 190 ml for 180 seconds from the start of stirring. Is preferred. According to this aspect, it is possible to further reduce the deterioration over time due to the frying and the deterioration of the clothes due to the heating in the microwave oven, and it is possible to particularly increase the crispness of the clothes when fried.
【００１４】また、前記有機酸モノグリセリドが、酢酸
モノグリセリド、クエン酸モノグリセリド、コハク酸モ
ノグリセリド及びジアセチル酒石酸モノグリセリドから
なる群から選ばれる１種又は２種以上の有機酸モノグリ
セリドであって、該有機酸モノグリセリドをミックス粉
中に０．５〜１．５質量％含有することが好ましい。こ
の態様によれば、油ちょうした際の衣のサクサク感を増
大させることができると共に、特に油ちょう後の経時劣
化や電子レンジ加熱による衣の食感の劣化を一層低減で
きる。The organic acid monoglyceride is one or more organic monoglycerides selected from the group consisting of monoglyceride acetate, monoglyceride citrate, monoglyceride succinate and monoglyceride diacetyltartaric acid. It is preferable to contain 0.5 to 1.5% by mass in the mixed powder. According to this aspect, it is possible to increase the crispness of the clothes when frying, and to further reduce the deterioration over time after the frying and the deterioration of the texture of the clothes due to heating in a microwave oven.
【００１５】[0015]
【発明の実施の形態】本発明で使用される沃素価が９１
以下の食用油脂としては、オリーブ油、オリーブ核油、
カカオ脂、パーム油、パーム核油、ヤシ油、牛脂、豚脂
等のもともと沃素価が９１以下である油脂のほか、菜種
油、大豆油、ひまわり油、綿実油、落花生油、米油、ト
ウモロコシ油、サフラワー油、ゴマ油等の沃素価が９２
以上の油脂を水素添加して沃素価を９１以下とした油脂
が挙げられる。BEST MODE FOR CARRYING OUT THE INVENTION The iodine value used in the present invention is 91
The following edible oils and fats include olive oil, olive kernel oil,
In addition to cocoa butter, palm oil, palm kernel oil, coconut oil, tallow, lard, etc., which have an iodine value of 91 or less, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, Iodine value of safflower oil, sesame oil, etc. is 92
Fats and oils obtained by hydrogenating the above fats and oils to have an iodine value of 91 or less can be given.
【００１６】本発明のバッター用ミックス粉中における
上記沃素価が９１以下の食用油脂の配合量は、２〜２５
質量％が好ましい。上記食用油脂の配合量が２質量％未
満であるとサクサク感のある衣とならず、更に油ちょう
後の食感の経時劣化や電子レンジ加熱による衣の食感の
劣化が著しいものとなり、２５質量％超であると衣の吸
油量が多くなり油っぽい衣となってしまう。なお、バッ
ター用ミックス粉中における全食用油脂含量は１５〜２
５質量％が好ましい。The amount of the edible oil or fat having an iodine value of 91 or less in the mixed powder for batter of the present invention is 2 to 25.
% By mass is preferred. If the amount of the edible oil or fat is less than 2% by mass, the garment does not become crispy, and the aging of the garment after frying and the deterioration of the garment due to microwave heating become remarkable. If the content is more than mass%, the amount of oil absorbed by the clothes increases, and the clothes become oily. The total edible fat content in the batter mix powder is 15 to 2
5% by mass is preferred.
【００１７】また、本発明で使用される有機酸モノグリ
セリドとしては、酢酸モノグリセリド、乳酸モノグリセ
リド、クエン酸モノグリセリド、コハク酸モノグリセリ
ド、ジアセチル酒石酸モノグリセリド等が挙げられる。
本発明においては、酢酸モノグリセリド、クエン酸モノ
グリセリド、コハク酸モノグリセリド及びジアセチル酒
石酸モノグリセリドからなる群から選ばれる１種又は２
種以上が好ましい。The organic acid monoglycerides used in the present invention include monoglyceride acetate, monoglyceride lactic acid, monoglyceride citrate, monoglyceride succinate, monoglyceride diacetyltartaric acid and the like.
In the present invention, one or two selected from the group consisting of acetic acid monoglyceride, citric acid monoglyceride, succinic acid monoglyceride and diacetyltartaric acid monoglyceride.
More than species are preferred.
【００１８】本発明のバッター用ミックス粉中における
上記有機酸モノグリセリドの配合量は、０．５〜１．５
質量％が好ましい。上記有機酸モノグリセリドの配合量
が０．５質量％未満であると衣の食感がサクみに欠けた
べたついたものとなりやすく、１．５質量％超であると
乳化剤特有の異味を感じたり、吸油量が多くなりやす
い。The amount of the organic acid monoglyceride in the mixed powder for batter of the present invention is 0.5 to 1.5.
% By mass is preferred. When the blending amount of the organic acid monoglyceride is less than 0.5% by mass, the texture of the clothes tends to be sticky with a lack of crispness, and when it exceeds 1.5% by mass, an off-taste peculiar to the emulsifier is felt, Oil absorption tends to increase.
【００１９】また、本発明のバッター用ミックス粉は、
α化度が６０％以上の穀粉及び／又は澱粉を含有するこ
とが好ましい。上記穀粉としては、とうもろこし、米、
小麦、大麦、ライ麦等の粉又は粗粒をα化処理して得ら
れたものが挙げられる。また、上記澱粉類としては、コ
ーンスターチ、ワキシースターチ、馬鈴薯澱粉、小麦澱
粉、タピオカ澱粉、サゴ澱粉、米澱粉等の未加工澱粉、
それらを原料としたエーテル化澱粉、エステル化澱粉、
架橋澱粉、酸分解澱粉、酸化澱粉及びこれらの化工を組
み合わせた化工澱粉をα化処理したものが挙げられる。
α化処理の方法としては特に限定されず、エクストルー
ダ、ドラムドライヤー、パドル処理（湿熱処理）、気流
乾燥（乾熱処理）などの公知の方法が採用できる。Further, the mixed powder for batter of the present invention comprises:
It is preferable to contain flour and / or starch having a degree of gelatinization of 60% or more. As the flour, corn, rice,
Examples thereof include those obtained by subjecting flour or coarse particles of wheat, barley, rye, and the like to α treatment. Further, as the starches, corn starch, waxy starch, potato starch, wheat starch, tapioca starch, sago starch, raw starch such as rice starch,
Etherified starch, esterified starch,
Cross-linked starch, acid-decomposed starch, oxidized starch, and those obtained by subjecting a modified starch obtained by combining these modifications to an α-formation treatment are included.
The method of the pregelatinization treatment is not particularly limited, and a known method such as an extruder, a drum dryer, a paddle treatment (wet heat treatment), and a flash drying (dry heat treatment) can be employed.
【００２０】本発明のバッター用ミックス粉中における
上記α化度が６０％以上の穀粉及び／又は澱粉の配合量
は、０．１〜３０質量％が好ましく、０．５〜２０質量
％がより好ましい。The blending amount of the flour and / or starch having a degree of pregelatinization of 60% or more in the batter mix powder of the present invention is preferably 0.1 to 30% by mass, more preferably 0.5 to 20% by mass. preferable.
【００２１】また、本発明のバッター用ミックス粉は、
炭酸水素ナトリウムと酸性剤とを含有する食品用膨脹剤
であって、該食品用膨脹剤２ｇを５０℃の水２００ｍｌ
に加えて撹拌したときに、累積ガス量が、撹拌開始時か
ら３０秒で４０〜９０ｍｌ、６０秒で６０〜１４０ｍ
ｌ、１８０秒で１００〜１９０ｍｌである食品用膨脹剤
を含有することが好ましい。Further, the mixed powder for batter of the present invention comprises:
A food expander containing sodium hydrogen carbonate and an acid agent, wherein 2 g of the food expander is added to 50 ml of water at 50 ° C.
When stirring in addition to the above, the accumulated gas amount is 40 to 90 ml in 30 seconds from the start of stirring, and 60 to 140 m in 60 seconds.
It is preferable to contain a food expanding agent that is 100 to 190 ml in 180 seconds.
【００２２】本発明のバッター用ミックス粉中における
上記食品用膨脹剤の配合量は、０．２〜２質量％が好ま
しく、０．４〜１．５質量％がより好ましい。上記食品
用膨脹剤の配合量が０．２質量％未満であると衣の食感
がサクみに欠けたべた付いたものとなりやすく、２質量
％超であると膨脹剤特有の異味を感じたり、吸油量が多
くなり、油っぽい衣になりやすい。The amount of the food expander in the batter mix powder of the present invention is preferably 0.2 to 2% by mass, more preferably 0.4 to 1.5% by mass. If the amount of the above-mentioned food expander is less than 0.2% by mass, the texture of the batter is likely to be sticky with lack of crispness, and if it is more than 2% by mass, an unusual taste peculiar to the expander may be felt. , The oil absorption increases, and it tends to be greasy.
【００２３】なお、上記食品用膨脹剤のガス発生量は、
食品衛生法第７条第１項及び第１０条の規定に基づき定
められた食品、添加物等の規格基準に記載の発生ガス測
定法に準じて測定すればよい。すなわち、５０℃の水５
０ｍｌと撹拌子を入れたフラスコを５０℃の水浴中に入
れ、このフラスコに、正確に計り取った膨脹剤２ｇをオ
ブラートに包んで投入する。投入後速やかに三方コック
（開放にした状態）でフラスコと外とう管付きガスビュ
レットとをつなぎ、ガスビュレットの液面が０の目盛り
に合うように水準瓶の位置を調整する。そして、三方コ
ックをフラスコ側に開けて撹拌子を回して反応を開始さ
せ、反応開始から３０秒後、６０秒後、１８０秒後に水
準瓶とガスビュレットの液面の高さを合わせてその目盛
りＶ（ｍｌ）を読み、また、そのときの発生ガスの温度
ｔ（℃）を温度計で読む。そして、下記式により標準状
態における発生ガス量Ｖｏ（ｍｌ）を求める。別に空実
験値ｖ（ｍｌ）を求め補正する。The amount of gas generated by the above-mentioned food expander is as follows:
What is necessary is just to measure according to the generated gas measurement method described in the standard of foods, additives, etc. defined based on the provisions of Article 7, Paragraph 1 and Article 10 of the Food Sanitation Law. That is, 50 ° C. water 5
The flask containing 0 ml and the stirrer is placed in a water bath at 50 ° C., and 2 g of the weighed swelling agent that is accurately measured is wrapped in an oblate. Immediately after the charging, the flask is connected to the gas burette with an outer tube with a three-way cock (in an open state), and the position of the level bottle is adjusted so that the liquid level of the gas buret matches the zero scale. Then, open the three-way cock on the flask side and turn the stirrer to start the reaction. After 30 seconds, 60 seconds, and 180 seconds from the start of the reaction, adjust the liquid level of the level bottle and the gas burette to the scale. V (ml) is read, and the temperature t (° C.) of the generated gas at that time is read with a thermometer. Then, the generated gas amount Vo (ml) in the standard state is obtained by the following equation. A blank experiment value v (ml) is separately obtained and corrected.
【００２４】[0024]
【数１】Ｖｏ＝（Ｖ−ｖ）×｛（Ｐ−ｐ）／１０１｝×
｛２７３／（２７３＋ｔ）｝ ただし、Ｐ：測定時における大気圧（ｋＰａ）、ｐ：ｔ
℃における水の水蒸気圧（ｋＰａ）。Vo = (V−v) × {(P−p) / 101} ×
{273 / (273 + t)} where P: atmospheric pressure (kPa) at the time of measurement, p: t
Water vapor pressure in kC (kPa).
【００２５】本発明のバッター用ミックス粉は、上記成
分の他に、α化していない未加工澱粉、エーテル化澱
粉、エステル化澱粉、架橋澱粉、酸分解澱粉、酸化澱粉
及びこれらの化工を組み合わせた化工澱粉、デキストリ
ン、大豆油、菜種油等の食用油脂、強力系、準強力系、
中力系、薄力系の小麦粉、小麦セモリナ、米粉、大豆
粉、大豆蛋白質、えんどう蛋白質、小麦グルテン、卵粉
末、脱脂粉乳等の蛋白素材、山芋粉、寒天粉末、コラー
ゲン、コンニャク粉末、食物繊維、増粘多糖類、他の乳
化剤、塩、砂糖、調味料、卵殻粉末、貝殻粉末、骨粉
末、ビタミン類、ミネラル類等を適宜含むことができ
る。The mixed powder for batter according to the present invention, in addition to the above-mentioned components, comprises ungelatinized raw starch, etherified starch, esterified starch, cross-linked starch, acid-decomposed starch, oxidized starch and a combination thereof. Edible fats and oils such as modified starch, dextrin, soybean oil, rapeseed oil, etc.
Mild flour, flour flour, wheat semolina, rice flour, soy flour, soy protein, pea protein, wheat gluten, egg powder, skim milk and other protein materials, yam flour, agar powder, collagen, konjac powder, food Fibers, thickening polysaccharides, other emulsifiers, salts, sugars, seasonings, eggshell powder, shell powder, bone powder, vitamins, minerals, etc. can be included as appropriate.
【００２６】本発明のバッター用ミックス粉を用いたバ
ッター液は、上記各成分を含むバッター用ミックス粉１
００質量部に対して水１００〜５００質量部を加えるこ
とにより調製され、例えばトンカツ、コロッケ、魚フラ
イ等のパン粉付きフライ食品や、バッターをつけた後に
唐揚げ粉のような粉末状物質又はクラッカー粉末、ナッ
ツ粉砕物、コーングリッツ等の粗粒状物質を付着させた
フライ食品などのバッター液として好ましく用いられ
る。なお、本発明のバッター用ミックス粉を用いたバッ
ター液でフライする際には、必要に応じて打粉を使用し
てもよく、また、バッター付けとパン粉付け等を複数回
繰り返してもよい。The batter liquid using the batter mix powder of the present invention is a batter mix powder 1 containing the above-mentioned components.
Prepared by adding 100 to 500 parts by mass of water to 00 parts by mass, for example, fried food with bread crumbs such as tonkatsu, croquette, fried fish, or a powdered substance such as fried flour after battering, or crackers It is preferably used as a batter solution for fried foods and the like to which coarse-grained substances such as powder, ground nuts, and corn grits are adhered. When frying with a batter solution using the mixed powder for batter of the present invention, powdered powder may be used as necessary, and battering and breading may be repeated a plurality of times.
【００２７】[0027]
【実施例】以下、実施例を挙げて本発明を具体的に説明
する。なお、各例で用いた油脂の沃素価、及びα化穀粉
／澱粉のα化度は以下のようにして測定した。The present invention will be specifically described below with reference to examples. The iodine value of the oil and fat used in each example and the degree of pregelatinization of pregelatinized flour / starch were measured as follows.
【００２８】・沃素価 ウィイス法に準拠して各油脂の沃素価を測定した。すな
わち、油脂試料を共栓付きフラスコにその推定沃素価に
対応する採取量に準じて正確に計り取り、これに四塩化
炭素１０ｍｌを加えて試料を溶解し、さらにウィイス液
２５ｍｌを加え振り混ぜた。栓をした後時々振り混ぜな
がら常温で暗所に規定時間置き、１０ｗ／ｖ％ヨウ化カ
リウム溶液２０ｍｌ及び水１００ｍｌを加え振り混ぜ
た。次いで、Ｎ／１０−チオ硫酸ナトリウム標準液で滴
定し、溶液が微黄色になったときに澱粉溶液を数滴加え
て、よく振り混ぜながら滴定を続け、澱粉による青色が
消失するときを終点とした。なお、本試験と並行して空
試験を行なった。沃素価は下記式によって求めた。Iodine value The iodine value of each fat and oil was measured according to the Wijs method. That is, an oil / fat sample was accurately measured in a stoppered flask according to the amount of sample corresponding to the estimated iodine value, 10 ml of carbon tetrachloride was added thereto to dissolve the sample, and 25 ml of Wiis solution was added and shaken. . After stoppering, the mixture was placed in a dark place at room temperature for a specified time while shaking occasionally, and 20 ml of a 10 w / v% potassium iodide solution and 100 ml of water were added and shaken. Then, titration was performed with a standard N / 10-sodium thiosulfate solution. When the solution became slightly yellow, several drops of a starch solution were added, and the titration was continued while shaking well. The end point was defined as the time when the blue color of the starch disappeared. did. A blank test was performed in parallel with this test. The iodine value was determined by the following equation.
【００２９】[0029]
【数２】沃素価＝｛（Ａ−Ｂ）×Ｆ×１．２６９｝／Ｃ Ａ：空試験のＮ／１０−チオ硫酸ナトリウム標準液使用
量（ｍｌ） Ｂ：本試験のＮ／１０−チオ硫酸ナトリウム標準液使用
量（ｍｌ） Ｃ：試料採取量（ｇ） Ｆ：Ｎ／１０−チオ硫酸ナトリウム標準液の力価## EQU2 ## Iodine value = {(AB) × F × 1.269} / C A: N / 10 in blank test-Used amount of sodium thiosulfate standard solution (ml) B: N / 10 in this test Amount of sodium thiosulfate standard solution used (ml) C: Sampling amount (g) F: Potency of N / 10-sodium thiosulfate standard solution
【００３０】・α化度 β−アミラーゼ・プルラナーゼ法により測定した。The degree of α-formation was measured by the β-amylase pullulanase method.
【００３１】試験例１（ポテトコロッケ） ジャガイモ、タマネギ、ひき肉等を用いて常法により、
コロッケの具を作った。４０ｇに小分けしたコロッケの
具に、表１に示す各種配合のバッター用ミックス粉１０
０質量部に水２５０質量部を加えて調製したバッター液
を付け、パン粉を付けた後、１７０℃のサラダ油中で４
分間油ちょうして、各種のポテトコロッケを得た。な
お、食用油脂としては、沃素価１２６の大豆油と、菜種
油を原料とした沃素価８５の食用精製加工油脂（硬化食
用油脂）とを用いた。また、有機酸モノグリセリドとし
てコハク酸モノグリセリド、膨脹剤として撹拌開始時か
らの累積ガス量が３０秒で７２ｍｌ、６０秒で１２５ｍ
ｌ、１８０秒で１７３ｍｌのものを用いた。Test Example 1 (Potato croquette) Potatoes, onions, minced meat, etc. were prepared in a conventional manner.
I made croquettes. In a croquette component subdivided into 40 g, mixed batter 10 for batter of various formulations shown in Table 1.
After adding a batter solution prepared by adding 250 parts by mass of water to 0 parts by mass and adding bread crumbs, the mixture was dried in a salad oil at 170 ° C.
Frying for minutes, various potato croquettes were obtained. As edible oils and fats, soybean oil having an iodine value of 126 and edible refined processed oils and fats (hardened edible oils and fats) having an iodine value of 85 and rapeseed oil as raw materials were used. Further, succinic acid monoglyceride as an organic acid monoglyceride and a cumulative gas amount from the start of stirring as an expanding agent are 72 ml for 30 seconds and 125 m for 60 seconds.
1, 180 ml in 180 seconds.
【００３２】これらのポテトコロッケを、油ちょう後３
時間室温に放置し、電子レンジで再加熱した状態で、２
０名のパネラーに試食させて、衣の食感（サクサク感）
を評価した。評価は、非常に良いものを５とし、逆に非
常に悪いものを１として５段階で行い、２０名のパネラ
ーの平均値で表した（以下の試験例において同じ。）。
この結果を表１に示す。[0032] These potato croquettes are put in 3
For 2 hours at room temperature and reheated in the microwave.
Let 0 panelists sample the texture of the clothes (crispy)
Was evaluated. The evaluation was performed in five steps, with 5 being very good and 1 being very bad, and expressed as an average value of 20 panelists (the same in the following test examples).
Table 1 shows the results.
【００３３】[0033]
【表１】 [Table 1]
【００３４】表１に示されるように、本発明で規定する
沃素価が９１以下の食用油脂と有機酸モノグリセリドと
を特定の量含有させた実施例１〜５は、油ちょう後３時
間室温に放置し、電子レンジで再加熱した状態での衣の
食感がよいことが分かる。特に、α化穀粉及びα化澱粉
を用いた実施例４や、α化穀粉、α化澱粉及び膨脹剤を
併用した実施例５は、衣の食感がよりよいことが分か
る。As shown in Table 1, Examples 1 to 5 containing edible oils and fats having an iodine value of 91 or less and organic acid monoglyceride as defined in the present invention at room temperature for 3 hours after frying. It can be seen that the texture of the clothes when left to stand and reheated in a microwave oven is good. In particular, in Example 4 using pregelatinized flour and pregelatinized starch, and Example 5 using pregelatinized flour, pregelatinized starch and an expanding agent, the texture of the clothes was better.
【００３５】一方、食用油脂含量の少ない比較例１、硬
化食用油脂含量の多い比較例２及び４、硬化食用油脂を
用いない比較例３、有機酸モノグリセリドを用いない比
較例５及び６は、衣の食感が劣ることが分かる。On the other hand, Comparative Example 1 having a low edible oil / fat content, Comparative Examples 2 and 4 having a high edible edible oil / fat content, Comparative Example 3 not using the hardened edible oil / fat, and Comparative Examples 5 and 6 not using the organic acid monoglyceride were: It can be seen that the texture of the fish is inferior.
【００３６】試験例２（白身魚のフライ） ３０ｇの白身魚の切り身に、表２に示す各種配合のバッ
ター用ミックス粉１００質量部に水３００質量部を加え
て調製したバッター液を付け、香辛料を加えた小麦粉を
まぶした後、１７５℃のサラダ油中で３分間油ちょうし
て、各種の白身魚のフライを得た。なお、食用油脂とし
て、沃素価１０１の菜種油と、沃素価８３のオリーブ油
とを用いた。また、有機酸モノグリセリドとしてクエン
酸モノグリセリド、膨脹剤として撹拌開始時からの累積
ガス量が３０秒で５０ｍｌ、６０秒で７５ｍｌ、１８０
秒で１２１ｍｌのものを用いた。Test Example 2 (Fried White Fish) A batter solution prepared by adding 300 parts by weight of water to 100 parts by weight of batter mix powder of various formulations shown in Table 2 was added to 30 g of white fish fillet, and spices were added. After flouring, the mixture was fried in salad oil at 175 ° C. for 3 minutes to obtain various white fish fries. As edible oils and fats, rapeseed oil having an iodine value of 101 and olive oil having an iodine value of 83 were used. In addition, as an organic acid monoglyceride, citric acid monoglyceride, and as a swelling agent, the accumulated gas amount from the start of stirring was 50 ml for 30 seconds, 75 ml for 60 seconds, 180 ml for 180 seconds.
A solution of 121 ml per second was used.
【００３７】そして、油ちょう後急速凍結（−３０
℃）し、６０日間冷凍保存した後、電子レンジで再加熱
した状態、油ちょう後急速凍結し、−２０℃にて１０
日間保存した後、凍結している状態のまま冷蔵庫（５
℃）に移し、４８時間保存した後、電子レンジで再加熱
した状態で、試験例１と同様に２０名のパネラーに試食
させて衣の食感を評価した。この結果を表２に示す。Then, after frying, quick freezing (-30
℃), frozen and stored for 60 days, reheated in a microwave oven, fried and then quickly frozen, and then frozen at -20 ° C for 10 days.
After storing for 5 days, the refrigerator (5
° C), stored for 48 hours, and then reheated in a microwave oven, tasted by 20 panelists as in Test Example 1, and evaluated the texture of the clothes. Table 2 shows the results.
【００３８】[0038]
【表２】 [Table 2]
【００３９】表２に示されるように、本発明で規定する
沃素価が９１以下の食用油脂と有機酸モノグリセリドと
を特定の量含有させた実施例６〜１０は、油ちょう後急
速凍結し、冷凍又は冷蔵保存した後、電子レンジで再加
熱した状態での衣の食感がよいことが分かる。特に、α
化穀粉及びα化澱粉を用いた実施例９や、α化穀粉、α
化澱粉及び膨脹剤を併用した実施例１０は、衣の食感が
よりよいことが分かる。As shown in Table 2, Examples 6 to 10 in which edible oils and fats having an iodine value of 91 or less and organic acid monoglyceride as defined in the present invention were contained in specific amounts were rapidly frozen after frying, It can be seen that the texture of the clothes in a state of being reheated in a microwave oven after frozen or refrigerated storage is good. In particular, α
Example 9 using gelatinized flour and pregelatinized starch, pregelatinized flour, α
It can be seen that in Example 10 in which the modified starch and the swelling agent were used in combination, the texture of the clothes was better.
【００４０】一方、食用油脂含量の少ない比較例７、全
食用油脂含量の多い比較例８、オリーブ油含量の少ない
比較例９、オリーブ油含量の多い比較例１０、有機酸モ
ノグリセリドを用いない比較例１１及び１２は、油ちょ
う後急速凍結し、冷凍又は冷蔵保存した後、電子レンジ
で再加熱した状態での衣の食感が劣ることが分かる。On the other hand, Comparative Example 7 having a small edible oil / fat content, Comparative Example 8 having a large edible oil / fat content, Comparative Example 9 having a small olive oil content, Comparative Example 10 having a large olive oil content, Comparative Example 11 not using an organic acid monoglyceride, and In No. 12, it can be seen that the texture of the clothes in a state of being rapidly frozen after being fried, frozen or refrigerated, and then reheated in a microwave oven is inferior.
【００４１】[0041]
【発明の効果】以上説明したように、本発明によれば、
バッター用ミックス粉中に、沃素価が９１以下の食用油
脂及び有機酸モノグリセリドを含有させることにより、
油ちょうした際の衣の食感が軽くてサクみがあり、かつ
この食感の経時的変化が少なく、特に冷蔵・冷凍保存後
に電子レンジなどで再加熱してもこの食感の劣化を顕著
に低減させることができる。As described above, according to the present invention,
By mixing the edible oil and fat and the organic acid monoglyceride having an iodine value of 91 or less in the mixed powder for batter,
The texture of the clothes when frying is light and crispy, and there is little change over time in this texture.Especially, the deterioration of this texture is remarkable even when re-heated in a microwave oven etc. after refrigerated / frozen storage Can be reduced.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 須藤 純一 東京都大田区東海６−２−１ 日東製粉株 式会社中央技術研究所内 (72)発明者 岸井 香澄 東京都大田区東海６−２−１ 日東製粉株 式会社中央技術研究所内 Ｆターム(参考） 4B025 LB07 LG01 LG11 LG24 LG28 LK07 4B035 LC03 LE17 LG08 LG12 LG21 LG35 LG42 LK05 LP07 LP13 LP27 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Junichi Sudo 6-2-1 Tokai, Ota-ku, Tokyo Inside Nitto Flour Milling Co., Ltd. (72) Inventor Kasumi Kishii 6-2-1 Tokai, Ota-ku, Tokyo F-term in Nitto Flour Milling Co., Ltd. Central Technology Laboratory (reference) 4B025 LB07 LG01 LG11 LG24 LG28 LK07 4B035 LC03 LE17 LG08 LG12 LG21 LG35 LG42 LK05 LP07 LP13 LP27
Claims (4)
モノグリセリドとを含有し、ミックス粉中における全食
用油脂の含量が１５〜２５質量％であり、かつ前記沃素
価が９１以下の食用油脂の含量が２〜２５質量％である
ことを特徴とするバッター用ミックス粉。1. An edible oil containing an edible oil / fat having an iodine value of 91 or less and an organic acid monoglyceride, wherein the total edible oil / fat content in the mixed powder is 15 to 25% by mass and the iodine value is 91 or less. A mixed powder for batter, wherein the content of fats and oils is 2 to 25% by mass.
粉を含有する請求項１に記載のバッター用ミックス粉。2. The mixed flour for batter according to claim 1, comprising flour and / or starch having a degree of pregelatinization of 60% or more.
る食品用膨脹剤であって、該食品用膨脹剤２ｇを５０℃
の水２００ｍｌに加えて撹拌したときに、累積ガス量
が、撹拌開始時から３０秒で４０〜９０ｍｌ、６０秒で
６０〜１４０ｍｌ、１８０秒で１００〜１９０ｍｌであ
る食品用膨脹剤を含有する請求項１又は２に記載のバッ
ター用ミックス粉。3. A food expander containing sodium hydrogen carbonate and an acid agent, wherein 2 g of the food expander is heated to 50 ° C.
Containing a food expander having an accumulated gas amount of 40 to 90 ml in 30 seconds, 60 to 140 ml in 60 seconds, and 100 to 190 ml in 180 seconds when stirred in addition to 200 ml of water. Item 4. The mixed powder for batter according to item 1 or 2.
グリセリド、クエン酸モノグリセリド、コハク酸モノグ
リセリド及びジアセチル酒石酸モノグリセリドからなる
群から選ばれる１種又は２種以上の有機酸モノグリセリ
ドであって、該有機酸モノグリセリドをミックス粉中に
０．５〜１．５質量％含有する請求項１〜３のいずれか
一つに記載のバッター用ミックス粉。4. The organic acid monoglyceride is at least one organic acid monoglyceride selected from the group consisting of acetic acid monoglyceride, citrate monoglyceride, succinic acid monoglyceride and diacetyltartaric acid monoglyceride. The mixed powder for batter according to any one of claims 1 to 3, which is contained in the mixed powder in an amount of 0.5 to 1.5% by mass.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000346463A JP2002142699A (en) | 2000-11-14 | 2000-11-14 | Mixed powder for batter |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000346463A JP2002142699A (en) | 2000-11-14 | 2000-11-14 | Mixed powder for batter |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002142699A true JP2002142699A (en) | 2002-05-21 |
Family
ID=18820328
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000346463A Pending JP2002142699A (en) | 2000-11-14 | 2000-11-14 | Mixed powder for batter |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002142699A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005185122A (en) * | 2003-12-24 | 2005-07-14 | Riken Vitamin Co Ltd | Oil-and-fat processed starch and fry coating material using the starch |
| WO2008139900A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| WO2008139899A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
-
2000
- 2000-11-14 JP JP2000346463A patent/JP2002142699A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005185122A (en) * | 2003-12-24 | 2005-07-14 | Riken Vitamin Co Ltd | Oil-and-fat processed starch and fry coating material using the starch |
| WO2008139900A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| WO2008139899A1 (en) * | 2007-04-27 | 2008-11-20 | Nichirei Foods Inc. | Method of producing batter for deep-fried food products |
| JPWO2008139899A1 (en) * | 2007-04-27 | 2010-07-29 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
| JPWO2008139900A1 (en) * | 2007-04-27 | 2010-07-29 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
| JP5172830B2 (en) * | 2007-04-27 | 2013-03-27 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
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