JP2002218931A - Batter mix for microwave heating - Google Patents
Batter mix for microwave heatingInfo
- Publication number
- JP2002218931A JP2002218931A JP2001018550A JP2001018550A JP2002218931A JP 2002218931 A JP2002218931 A JP 2002218931A JP 2001018550 A JP2001018550 A JP 2001018550A JP 2001018550 A JP2001018550 A JP 2001018550A JP 2002218931 A JP2002218931 A JP 2002218931A
- Authority
- JP
- Japan
- Prior art keywords
- batter
- temperature rise
- fried
- food
- ingredients
- 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.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【0001】[0001]
【産業の属する技術分野】本発明は、マイクロ波加熱用
揚げ物バッターミックスに関する。より詳細には、本発
明は、電子レンジ等で加熱してもサクサク感が保持でき
る揚げ物を作ることができる揚げ物用素材に関するもの
である。また、油で揚げることなく電子レンジ等で加熱
するだけでサクサク感のある揚げ物様食品を作ることが
できる素材に関するものである。なお、本発明におい
て、「バッター」は流動状の揚げ物用生地、「バッター
ミックス」は加水してバッターにする前のミックス、
「揚げ物様食品用素材」はバッターミックスまたはこれ
とパン粉を組み合わせたものを揚げ物様食品の衣用素材
としたものをいう。TECHNICAL FIELD The present invention relates to a fried batter mix for microwave heating. More specifically, the present invention relates to a fried food material that can produce a fried food that can maintain a crisp feeling even when heated in a microwave oven or the like. In addition, the present invention relates to a material which can produce a fried food having a crisp feeling only by heating in a microwave oven or the like without frying with oil. In the present invention, "batter" is a fluid fried dough, "batter mix" is a mix before adding water to batter,
"Fried food-like material" refers to a batter mix or a combination thereof and breadcrumbs used as a material for fried food-like clothing.
【0002】[0002]
【従来の技術】フライや天ぷらなどの揚げ物食品は家庭
で食卓に上がることが多いが、近年、台所の油汚れ、調
理による油酔い、油や器具の後始末の手間、また火災の
危険などの理由により、家庭で油揚げ調理を行うことは
敬遠される傾向にある。そこで、油で揚げることなくオ
ーブン、オーブントースター、電子レンジ等の乾式加熱
により、油で揚げたフライと同等のものができる調理法
や素材が提案されている。2. Description of the Related Art Fried foods such as fries and tempura often go to the dining table at home. For reasons, home cooking tends to be avoided. Therefore, there has been proposed a cooking method or a material which can produce the same thing as fried with oil by dry heating such as an oven, an oven toaster, and a microwave without being fried with oil.
【0003】例えば、パン粉に融点が10〜70℃の油
脂をパン粉に対して10〜100重量%の割合で含浸又
はコーティングすることを特徴とする電子レンジ用のフ
ライ粉(特開平3−277245)。ローストパン粉、
ロースト穀粉、高蛋白物質、蛋白凝固剤、及び油脂の混
合物を造粒した唐揚げ粉ミックスを具材もしくは高蛋白
質のバッターを付着させた具材に塗し電子レンジにて加
熱することを特徴とする唐揚げ様食料品の製造法(特開
昭57−129660)。加熱溶解した固形脂を介し
て、その他の穀粉含有物質及び/又は結合物質が被覆及
び混存する構造を有する粒度7から20メッシュのパン
粉を使用することを特徴とするベーキング用被覆調味料
組成物(特開昭57−170135)。単糖類、オリゴ
糖、デキストリン、プルラン、糖アルコール及び蛋白質
加水分解物からなる群より選ばれる少なくとも一種の高
粘稠性素材と蛋白質との混合物がパン粉の表面に付着し
ていることを特徴とする加工パン粉(特開平8−228
706)等が知られている。これらには、オーブンや電
子レンジなどの乾式加熱でフライ様食品を作ることが記
載されており、パン粉付けフライや唐揚げの場合、何れ
もパン粉に油を含有あるいはコーティングさせてあるこ
とが特徴で、油で揚げなくても良いというメリットがあ
る。さらに、電子線を遮断する可食性物質を含有させる
電子レンジ対応フライ製品(特開2000−31649
3)が提案されている。また、家庭では、油を含ませた
パン粉を電子レンジやフライパンで加熱したものを小麦
粉、卵の順に付けた肉に塗し電子レンジで加熱してフラ
イ様食品を調理する方法も知られている。For example, frying powder for a microwave oven is characterized by impregnating or coating bread crumbs with a fat or oil having a melting point of 10 to 70 ° C. at a ratio of 10 to 100% by weight based on the bread crumbs (JP-A-3-277245). . Roasted bread crumbs,
It is characterized by applying a fried flour mix obtained by granulating a mixture of roasted flour, a high protein substance, a protein coagulant, and fats and oils to ingredients or ingredients to which a high protein batter is attached, and heating in a microwave oven. A method for producing a deep-fried food product (Japanese Patent Laid-Open No. 57-129660). A coating seasoning composition for baking, characterized by using bread crumbs having a particle size of 7 to 20 mesh having a structure in which other flour-containing substances and / or binding substances are coated and mixed with the solid fat melted by heating. JP-A-57-170135). A mixture of at least one highly viscous material and a protein selected from the group consisting of monosaccharides, oligosaccharides, dextrins, pullulan, sugar alcohols and protein hydrolysates is attached to the surface of the bread crumbs. Processed bread crumbs (JP-A-8-228
706) are known. In these, it is described that fry-like food is made by dry heating such as an oven or a microwave oven, and in the case of breading fried or fried, both breadcrumbs contain oil or are coated with a characteristic. There is a merit that it is not necessary to fry in oil. Furthermore, a fry product for a microwave oven containing an edible substance that blocks an electron beam (Japanese Patent Laid-Open No. 2000-31649).
3) has been proposed. At home, there is also known a method in which bread crumbs containing oil are heated in a microwave oven or a frying pan, applied to flour and meat in the order of eggs, and heated in a microwave oven to cook fried food. .
【0004】[0004]
【発明が解決しようとする課題】しかしながら、上記の
ような方法で、特に電子レンジを使用して調理を行う
と、加熱中に肉が破裂してパン粉を飛び散らせてしまっ
たり、また、十分に加熱しようとすると肉が加熱されす
ぎてボソボソした、肉本来のジューシさが失われたもの
になってしまうという問題があった。さらに、衣のパン
粉に油が染み込んでいても肉から出る水分が衣に移行し
て食感がシナシナとなってしまい、揚げ物本来のサクサ
クした食感を再現しきれないという欠点があった。本発
明者らは、電子レンジ加熱に適したバッターミックスを
提供するために鋭意研究した結果、揚げ物の具材や具材
近傍の衣がマイクロ波で加熱されると、そこから出る水
蒸気によって衣の外側がシナシナとなり好ましくないこ
と、さらに揚げ物らしいサクサクした食感を再現させる
ためには、油で揚げたときのように衣の外周部分が重点
的に加熱される必要があることがわかった。この課題を
解決するために、本発明者らはマイクロ波の吸収のされ
方に着目し、衣の外周部分を重点的に加熱するために、
バッターがマイクロ波を吸収しやすくすることが必要で
あることを見いだした。マイクロ波を吸収しやすいバッ
ターの組成を探るために、誘電損失率などの物質固有の
値を測定するなどの方法が考えられるが、これを測定す
るためには専用の装置が必要である。また、実際のバッ
ターへの熱のかかり方を直接表すことは困難である。さ
らに、バッターが加熱されるときの温度変化を直接測定
する方法も試みたが、揚げ物食品の大きさや形が一定で
ないため、測定は困難であった。そこで、温度を測定す
るために十分な量のバッターを用いてマイクロ波加熱
し、その際の表面側と中心部の温度上昇速度の比率を測
定することにより、揚げ物食品での温度変化をシュミレ
ーションできることを見出し、さらに検討を重ねること
によって本発明を完成させるに至った。However, when cooking is carried out in the above-described manner, particularly using a microwave oven, the meat may burst during heating, causing the breadcrumbs to be scattered, and There was a problem in that when the meat was heated, the meat was overheated and was crumbled, and the original juicy meat was lost. Further, even if oil is soaked in the bread crumbs of the batter, the moisture coming from the meat is transferred to the batter and the texture becomes crispy, making it impossible to reproduce the original crispy texture of fried food. The present inventors have conducted intensive studies to provide a batter mix suitable for microwave heating, and as a result, when the ingredients of the fried food and the clothes near the ingredients are heated by microwaves, the water vapor coming out of the clothes causes the batter to be removed from the clothes. It was found that the outside was unfavorable because it became crispy, and that in order to reproduce the crispy texture of fried food, it was necessary to heat the outer periphery of the clothes as if it were fried with oil. In order to solve this problem, the present inventors focused on the way in which microwaves were absorbed, and in order to focus on heating the outer peripheral portion of the clothing,
We found that batters needed to be able to absorb microwaves more easily. In order to find the composition of the batter that easily absorbs microwaves, a method of measuring a value specific to a substance such as a dielectric loss factor can be considered, but a dedicated device is required to measure this. In addition, it is difficult to directly express how heat is applied to the actual batter. Further, although a method of directly measuring a temperature change when the batter is heated was also attempted, the measurement was difficult because the size and shape of the fried food were not constant. Therefore, it is possible to simulate the temperature change in fried food by microwave heating using a sufficient amount of batter to measure the temperature and measuring the ratio of the temperature rise rate between the surface side and the center at that time The present invention has been completed by further study.
【0005】本発明は、電子レンジ加熱に適したバッタ
ーミックスを提供することを目的としている。また、本
発明は、油で揚げることなく電子レンジ等で加熱するだ
けでサクサク感のある揚げ物様食品を作ることができる
素材を提供することを目的としている。[0005] An object of the present invention is to provide a batter mix suitable for microwave heating. It is another object of the present invention to provide a material that can produce a fried food with a crisp feeling only by heating in a microwave oven or the like without frying with oil.
【0006】[0006]
【課題を解決するための手段】本発明は、マイクロ波加
熱によるバッター表面の温度上昇速度が内部の温度上昇
速度よりも大きいことを特徴とするバッターミックスを
要旨としている。The gist of the present invention is to provide a batter mix characterized in that the temperature rise rate of the batter surface by microwave heating is higher than the internal temperature rise rate.
【0007】マイクロ波加熱によるバッター表面と内部
の温度上昇速度の比が1.1以上15以下であり、その
場合、本発明は、マイクロ波加熱によるバッター表面の
温度上昇速度が内部の温度上昇速度より大きく、マイク
ロ波加熱によるバッター表面と内部の温度上昇速度の比
が1.1以上15以下であることを特徴とするバッター
ミックスを要旨としている。The ratio of the temperature rise rate between the batter surface and the inside by microwave heating is 1.1 or more and 15 or less. The gist of the present invention is a batter mix wherein the ratio of the temperature rise rate between the batter surface and the inside by microwave heating is 1.1 or more and 15 or less.
【0008】本発明は、マイクロ波加熱によるバッター
表面の温度上昇速度が内部の温度上昇速度より大きく、
好ましくはマイクロ波加熱によるバッター表面と内部の
温度上昇速度の比が1.1以上15以下であるバッター
ミックスからなるバッターを具材に付着させマイクロ波
加熱することを特徴とする揚げ物様食品用素材を要旨と
している。According to the present invention, the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate,
Preferably, a batter made of a batter mix having a ratio of the temperature rise rate between the batter surface and the interior by microwave heating of 1.1 or more and 15 or less is adhered to the ingredient and microwave-heated, wherein the material is fried-like food material. The main point is.
【0009】本発明は、マイクロ波加熱によるバッター
表面の温度上昇速度が内部の温度上昇速度より大きく、
好ましくはマイクロ波加熱によるバッター表面と内部の
温度上昇速度の比が1.1以上15以下であるバッター
ミックスからなるバッターを具材に付着させ、その外側
に油を含ませたパン粉を塗しマイクロ波加熱することを
特徴とする揚げ物様食品用素材を要旨としている。According to the present invention, the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate,
Preferably, a batter consisting of a batter mix having a ratio of the temperature rise rate between the batter surface and the inside by microwave heating of 1.1 or more and 15 or less is adhered to the ingredient, and bread crumbs impregnated with oil are applied to the outside of the batter. The gist is a material for fried foods characterized by wave heating.
【0010】また、本発明は、マイクロ波加熱によるバ
ッター表面の温度上昇速度が内部の温度上昇速度より大
きく、好ましくはマイクロ波加熱によるバッター表面と
内部の温度上昇速度の比が1.1以上15以下であるバ
ッターミックスからなるバッターを具材に付着させ、必
要によりその外側に油を含ませたパン粉を塗し、マイク
ロ波加熱することを特徴とする揚げ物様食品用素材を用
いるマイクロ波加熱用の揚げ物様食品を要旨としてい
る。In the present invention, the temperature rise rate of the batter surface due to the microwave heating is larger than the internal temperature rise rate, and preferably, the ratio of the temperature rise rate of the batter surface to the inside temperature due to the microwave heating is 1.1 or more. A batter made of the following batter mix is adhered to the ingredients, and if necessary, a bread crumb impregnated with oil is applied, and microwave heating is performed. The outline is fried food.
【0011】[0011]
【発明の実施の形態】本発明のバッターミックス及び揚
げ物様食品用素材について説明する。 《「温度上昇速度の比」の定義》本発明はマイクロ波加
熱によるバッター表面の温度上昇速度が内部の温度上昇
速度よりも大きく、好ましくは表面と内部の温度上昇速
度の比(以下、「温度上昇速度の比」と記す)が1.1
以上15以下であるバッターミックスである。温度上昇
速度の比は、バッター100gを200ml容(内径6
2mm)のビーカーに入れ、ビーカー上面から見て中心
部分とビーカーの内壁から1mmの位置(表面側温度)
にそれぞれビーカーの底面から10mmになるように光
ファイバー式温度計(安立計器製AMOTH FX85
00)のセンサーをテフロン(登録商標)製の治具で固
定し、電子レンジ(National NE−C50、
出力500w)のターンテーブルの最外周にビーカーを
置き、40秒間加熱し、その間の温度変化を測定し上昇
速度を算出し、下記の式より算出した。(算出した値は
小数点第2位以下を四捨五入した。) 温度上昇速度の比=表面側温度上昇速度/中心部温度上
昇速度BEST MODE FOR CARRYING OUT THE INVENTION The batter mix and fried food-like material of the present invention will be described. << Definition of "Ratio of Temperature Rise Rate">> In the present invention, the temperature rise rate of the batter surface due to microwave heating is larger than the internal temperature rise rate, and preferably the ratio of the surface to the internal temperature rise rate (hereinafter, "temperature Ascending speed ratio) is 1.1.
This is a batter mix of 15 or less. The ratio of the temperature rise rate is as follows: 100 g of batter is 200 ml
2mm) in a beaker, 1mm from the center of the beaker and the inner wall of the beaker (surface temperature)
The fiber optic thermometer (AMOTH FX85 manufactured by Anritsu Keiki Co., Ltd.) so that
00) is fixed with a jig made of Teflon (registered trademark), and a microwave oven (National NE-C50,
A beaker was placed on the outermost periphery of the turntable having an output of 500 w), heated for 40 seconds, the temperature change during that was measured, the rate of rise was calculated, and calculated by the following equation. (The calculated value is rounded off to the first decimal place.) Ratio of temperature rise rate = Surface side temperature rise rate / Central part temperature rise rate
【0012】この温度上昇速度の比はバッターのマイク
ロ波の中心部への到達のし易さを表わしており、すなわ
ち数値が大きい方が表面側でマイクロ波が吸収されて表
面側が特異的に加熱できる。本発明ではこの特徴を揚げ
物に利用できることを見いだした。例えば肉などの具材
を本発明のバッターで均一に覆った状態でマイクロ波加
熱を行うと、マイクロ波はバッターの表面部分に吸収さ
れ、バッターを加熱し、具材が加熱され過ぎてボソボ
ソになることがない、具材から過度の水蒸気などの水
分を放出することがない、油で揚げたときにおこる具
材の蒸し焼き状態が電子レンジ加熱で再現できる、など
の特徴がある。この際、温度上昇速度の比が1.1より
小さいとバッターでのマイクロ波の吸収が十分でなく具
材が加熱されすぎて破裂や具材の劣化がおきてしまう。
また、温度上昇速度の比が15より大きいと具材が十分
加熱されにくくなってしまうため、具材を十分加熱する
ためには、加熱時間を長くするなど具材によって加熱度
合を調整する必要がある。The ratio of the temperature rise rate indicates the ease with which the batter can reach the center of the microwave, that is, the higher the value, the more the microwave is absorbed on the surface side and the surface side is specifically heated. it can. The present invention has found that this feature can be used for frying. For example, when microwave heating is performed while ingredients such as meat are uniformly covered with the batter of the present invention, microwaves are absorbed by the surface part of the batter and heat the batter, and the ingredients are overheated and distorted. It is characterized by the fact that the ingredients do not emit excessive moisture such as water vapor, and the steamed state of the ingredients when frying is fried can be reproduced by microwave heating. At this time, if the ratio of the rate of temperature rise is less than 1.1, the microwaves are not sufficiently absorbed by the batter, and the material is excessively heated, causing rupture and deterioration of the material.
In addition, if the ratio of the temperature rise rate is more than 15, the ingredients are difficult to be sufficiently heated, and in order to sufficiently heat the ingredients, it is necessary to adjust the degree of heating with the ingredients, such as by increasing the heating time. is there.
【0013】温度上昇速度の比をこの範囲にするため
に、例として、マイクロ波を吸収し易くさせる物質を適
量バッターミックスに添加することがあげられる。マイ
クロ波を吸収し易くさせる物質として、具体的には水溶
性の塩類、糖などがあげられる。特に、塩化ナトリウ
ム、塩化カリウム、グルコン酸ナトリウムなどの添加に
よって効果的に目的を達成することができる。[0013] In order to keep the ratio of the rate of temperature rise in this range, for example, an appropriate amount of a substance capable of absorbing microwaves is added to the batter mix. Specific examples of the substance that easily absorbs microwaves include water-soluble salts and sugars. In particular, the purpose can be effectively achieved by adding sodium chloride, potassium chloride, sodium gluconate and the like.
【0014】本発明のバッターミックスは、喫食時に電
子レンジでマイクロ波加熱する揚げ物全般に適用するこ
とができ、衣揚げ様食品、パン粉付けフライ様食品のほ
か、天ぷらやフライの温め直し、冷凍フライ食品の解凍
加熱などにも利用できる。The batter mix of the present invention can be applied to all fried foods which are heated by microwaves in a microwave at the time of eating. In addition to fried foods, bread-like fried foods, re-heated tempura and fries, frozen fried foods It can also be used for thawing and heating food.
【0015】本発明のバッターミックスからなるバッタ
ーを具材に付着させマイクロ波加熱することで、天ぷ
ら、唐揚げなどの衣揚げ様食品を製造できる。使用する
衣の素材に制限はなく、通常の揚げ物用衣に用いる材料
を用いることができる。また、特別な道具などを用意せ
ず、通常用いる皿の上で加熱を行うことができる。さら
に、外観の面から、皿に具材を載せた時に具材に付着
させたバッターが流れ出さないようにする、簡便性の
面から、短時間の加熱でバッターの水分をなくし衣状の
組織を形成させる、作業性の面から、バッターの粘り
が強くなりすぎないようにすることが望ましい。By attaching the batter comprising the batter mix of the present invention to the ingredients and heating it with microwaves, it is possible to produce fried foods such as tempura and fried chicken. There is no limitation on the material of the clothes to be used, and materials used for ordinary fry clothes can be used. In addition, heating can be performed on a commonly used dish without preparing special tools and the like. Furthermore, from the aspect of appearance, the batter adhered to the ingredients is prevented from flowing out when the ingredients are placed on the dish. From the viewpoint of workability, it is desirable that the stickiness of the batter does not become too strong.
【0016】バッターミックスの組成を適切に組み合わ
せることによってこれらの要件をみたし、より揚げ物ら
しいものを作ることができる。例えば、粉末蛋白や、増
粘剤を添加してバッターの保形性を上げる、バッター調
製時に油脂を添加した後に水を加え、極端に粘度が上が
るのを防ぐ、膨張剤を適量添加し、レンジ加熱中に膨化
して揚げ物らしい外観を呈するようにする、などの方法
を組み合わせることが有効である。このようなバッター
を調製し電子レンジでマイクロ波加熱することで、より
揚げ物らしい揚げ物様食品を作ることができる。By properly combining the compositions of the batter mix, these requirements can be met and a more fried product can be made. For example, powder protein or thickener is added to increase the shape retention of the batter, water is added after adding fats and oils at the time of batter preparation, to prevent extreme increase in viscosity, and an appropriate amount of a swelling agent is added, and It is effective to combine methods such as expanding during heating to give a fried appearance. By preparing such a batter and heating it with a microwave in a microwave oven, it is possible to produce a fried food that looks more like a fried product.
【0017】本発明のバッターミックスを具材に付着さ
せ、その外側に油を含ませたパン粉を塗しマイクロ波加
熱することにより、エビフライ、トンカツ、白身魚フラ
イなどのパン粉付けフライ様食品を作ることができる。
この場合には、パン粉が揚げ物らしい外観を形成するた
め、バッターは通常のパン粉付けフライ用バッターの性
質を備えていれば、バッターの保形性、外観を向上させ
るための工夫は特に必要ない。パン粉付けフライ用のパ
ン粉は、フライを油で揚げる工程を用いないため、あら
かじめ油を含ませたパン粉を使用することが望ましい。
油を含ませたパン粉の製造方法に特に制限はないが、例
えば、パン粉を油で揚げて不要な油を除く方法、パン粉
と油を混合しオーブン等で加熱焼成する方法、パン粉と
油脂を混合する方法、等があげられる。パン粉を加熱し
ないで用いる場合は、揚げ物らしい色合いを出すため
に、色素等で着色したパン粉などを使用してより揚げ物
らしいものを作ることができる。パン粉への油脂の添加
量は、好みに応じて適宜調整することができるが、パン
粉の乾燥重量と同量程度の油脂を加えることによって油
で揚げたものと同等の油分の揚げ物を作ることができ
る。また、添加する油脂を減らすことにより、油の摂取
量が少ないヘルシーな揚げ物様食品を作ることができ
る。パン粉に含ませる油脂は、食用の動植物用油脂であ
れば特に制限はないが、油の界面張力が6〜10mN/
m(FACE社製PD−X界面張力計を用い80℃で測
定)になるように乳化剤を添加すると、よりサクサクし
た、油ちょうした揚げ物と同様な好ましい食感の揚げ物
様食品を作ることができる。[0017] The batter mix of the present invention is adhered to the ingredients, and the bread crumbs containing oil are applied to the outside of the ingredients and microwave-heated to produce a bread-like fried food such as shrimp fry, tonkatsu, and white fish fry. be able to.
In this case, since the bread crumbs form a fried appearance, if the batter has the properties of a normal battered fry batter, there is no particular need to devise a way to improve the shape retention and appearance of the batter. Bread crumbs for breading do not use the step of frying the frying with oil, so it is desirable to use bread crumbs that have been pre-oiled.
There is no particular limitation on the method of producing breadcrumbs containing oil, for example, a method in which breadcrumbs are fried with oil to remove unnecessary oil, a method in which breadcrumbs and oil are mixed and heated and baked in an oven, or a mixture of breadcrumbs and fats and oils. And the like. When bread crumbs are used without heating, bread crumbs colored with a pigment or the like can be used to produce a deeper fried product in order to produce a deep fried color. The amount of fats and oils added to the bread crumbs can be appropriately adjusted according to taste, but by adding fats and oils of the same amount as the dry weight of the bread crumbs, it is possible to make a fried product equivalent to the one fried with oil. it can. In addition, by reducing the amount of added fats and oils, it is possible to produce a healthy fried food with a low oil intake. The fats and oils contained in the bread crumbs are not particularly limited as long as they are edible animal and vegetable fats and oils, but the oil has an interfacial tension of 6 to 10 mN /
m (measured at 80 ° C. using a FACE PD-X interfacial tensiometer), it is possible to produce a more crispy, fried-like food having a favorable texture similar to fried fried food. .
【0018】[0018]
【作用】(1)電子レンジでマイクロ波加熱を行うと、水
分が多い所にマイクロ波が集中して吸収されるため、肉
にパン粉を塗したものの場合、水分が多い肉が重点的に
加熱される。このために肉が局部的、特に肉の筋の部分
が急速に加熱されすぎて破裂し、パン粉を飛び散らす。 (2)肉に加工したパン粉を直接塗すだけで済むいわゆる
オールインワンタイプのパン粉を用いると具材に直接マ
イクロ波が吸収されるため、(1)と同様に破裂する頻
度が高く、この際に肉から出る水の影響で衣のサクサク
感が失われてしまう。 (3)小麦粉、卵を用いてパン粉を付着させたり、小麦粉
等を主成分とする一般的なバッターを用いた場合でも、
パン粉を付着させて電子レンジ調理する時の破裂を完全
に抑えることはできない。これらの原因はマイクロ波が
肉などの具材に集中して吸収されることによると考えら
れる。マイクロ波加熱によるバッター表面の温度上昇速
度が内部の温度上昇速度よりも大きく、好ましくはバッ
ターの表面と内部の温度上昇速度の比が1.1以上15
以下であるバッターミックスを使用することでマイクロ
波を該バッター層に集中させて具材の急激な加熱を防ぐ
ため、具材の破裂を抑制でき、さらに具材から出る水分
の影響を抑え、サクサクした衣を得ることができる。ま
た、このバッターミックスを使用して油揚げ調理を行っ
て揚げ物を作り、そのまま、あるいは一度冷凍したもの
を電子レンジで加熱しても衣が重点的に加熱され、サク
サクした食感を得ることができる。[Function] (1) When microwave heating is performed in a microwave oven, microwaves are concentrated and absorbed in places with a large amount of moisture. Therefore, when bread crumbs are applied to meat, meat with a large amount of moisture is mainly heated. Is done. This causes the meat to be locally heated, especially in the area of the meat streaks, so quickly that it ruptures and spatters the crumbs. (2) Using so-called all-in-one type bread crumbs, which requires only direct application of bread crumbs processed into meat, allows microwaves to be absorbed directly into the ingredients, so that the frequency of rupture is high as in (1). The crispness of the clothes is lost due to the water coming from the meat. (3) Even if breadcrumbs are adhered using flour or eggs, or if a general batter mainly containing flour is used,
It is not possible to completely suppress the rupture of microwave cooking with breadcrumbs attached. It is considered that these causes are caused by the microwaves being intensively absorbed by ingredients such as meat. The temperature rise rate of the batter surface due to the microwave heating is higher than the internal temperature rise rate, and preferably, the ratio of the temperature rise rate of the batter surface to the internal temperature is 1.1 or more and 15 or more.
By using the following batter mix, microwaves are concentrated on the batter layer to prevent rapid heating of the ingredients, so that the rupture of the ingredients can be suppressed, and further, the influence of moisture coming out of the ingredients is suppressed, and crispy. You can get a garment. In addition, using this batter mix, fried food is cooked to make fried food, and even if it is heated in a microwave oven as it is or once frozen, the batter is heated mainly and a crispy texture can be obtained. .
【0019】[0019]
【実施例】本願発明の詳細を実施例で説明する。本願発
明はこれら実施例によって何ら限定されるものではな
い。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.
【0020】実施例1〜4、比較例1 《冷凍コロッケのマイクロ波加熱》表1に示すバッター
材料をよく混合し均一に分散させたものについて温度上
昇速度の比を前述の方法で求めた。茹でたジャガイモを
マッシュし、直径6cm高さ1.5cmに成形しパテを
作った。このパテに表1の組成で作ったバッターを均一
に付着させた。その表面に乾燥パン粉を付着させ170
℃に加熱したパーム油中で3分加熱し、直ちに−40℃
の冷凍庫で凍結し、−18℃で保存し、冷凍コロッケを
製造した。この冷凍コロッケ1つを耐熱皿にのせ電子レ
ンジ(出力500w)で1分間加熱した。専門パネラー
が、外観、食感の評価を行い、結果を表1に示した。Examples 1 to 4 and Comparative Example 1 << Microwave heating of frozen croquette >> The ratio of temperature rise rates of the batter materials shown in Table 1 which were well mixed and uniformly dispersed were determined by the above-described method. The boiled potatoes were mashed and shaped to a diameter of 6 cm and a height of 1.5 cm to make putty. The batter made with the composition shown in Table 1 was uniformly adhered to the putty. Dry bread crumbs are adhered to the surface and 170
Heat in palm oil heated to ℃ for 3 minutes, immediately -40 ℃
And stored at -18 ° C to produce frozen croquettes. One of the frozen croquettes was placed on a heat-resistant dish and heated for 1 minute in a microwave oven (output: 500 W). An expert panelist evaluated the appearance and texture, and the results are shown in Table 1.
【0021】[0021]
【表1】 実施例1 実施例2 実施例3 実施例4 比較例1 バッター組成 ─────────────────────────────────── 薄力小麦粉 95 87 79 69 97 (フレンド:昭和産業) 増粘剤 1 1 1 1 1 (キサンタンカ゛ム:太陽化学) 食塩 4 12 20 30 2 水 300 300 300 300 300 ─────────────────────────────────── 温度上昇速度の比 1.1 4.1 10.0 16 0.6 ─────────────────────────────────── 外観 〇 〇 〇 〇 × 衣の食感 〇 〇 〇 〇 × 具材の食感 〇 〇 〇 △ × ─────────────────────────────────── 外観 〇:カラリとして揚げたてらしい ×:水分を吸ってベトッとしている。 衣の食感 〇:サクサクして良好 ×:パン粉がシナシナして不良 具材の食感 〇:ホクホクして良好 △:やや加熱不十分。 ×:加熱し過ぎでボソボソする。Table 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Battery composition ────── Light flour 95 87 79 69 97 (Friend: Showa Sangyo) Thickener 11 1 11 1 (Xanthan gum: Taiyo Kagaku) Salt 4 12 20 30 2 Water 300 300 300 300 300 300比 Ratio of temperature rise rate 1.1 4.1 10.0 16 0.6 ─ ────────────────────────────────── Appearance 〇 〇 〇 〇 × Texture of clothing 〇 〇 〇 〇 × Lumber texture 材 〇 〇 △ × ─────────────────────────────────── Appearance 〇: Freshly fried as color It seems to be ×: Moisture It is set to Beto' me. Texture of clothes 〇: Crispy and good ×: Bread crumbs and bad Food texture of ingredients 〇: Good and good △: Slightly insufficient heating. ×: Roughing due to excessive heating.
【0022】実施例1〜3では揚げ物として遜色のない
製品を作ることができた。温度上昇速度比が高い実施例
4では衣部分が重点的に加熱され、具材に熱が伝わりに
くいが加熱時間を30秒長くすることによって十分加熱
され良好な製品が得られた。温度上昇速度比が低い比較
例1ではマイクロ波が具材に重点的に吸収され、具材が
加熱されて放出する水分でパン粉がシナシナになり良好
な食感にはならなかった。In Examples 1 to 3, products comparable to fried foods could be produced. In Example 4 in which the temperature rise rate ratio was high, the garment portion was heated intensively, and heat was not easily transmitted to the ingredients, but the product was sufficiently heated by increasing the heating time by 30 seconds to obtain a good product. In Comparative Example 1 in which the temperature rise rate ratio was low, microwaves were mainly absorbed by the ingredients, and the ingredients were heated and released, so that the bread crumbs became crispy and did not have a good texture.
【0023】実施例5〜8、比較例2 《天ぷら》表2に示すバッター材料を良く混合し分散さ
せたものについて温度上昇速度の比を前述の方法で求め
た。殻をむいたエビ2尾に、このバッターでエビを覆う
ようにつけ、耐熱皿にのせ電子レンジ(出力500w)
で1分間加熱し、天ぷら様食品を製造した。その結果を
表2に示した。Examples 5 to 8 and Comparative Example 2 << Tempura >> The ratio of the temperature rise rates of the batter materials shown in Table 2 which were well mixed and dispersed was determined by the above-described method. Put two shrimp on the shell and cover the shrimp with this batter, place it on a heat-resistant dish and microwave (output 500W)
For 1 minute to produce a tempura-like food. The results are shown in Table 2.
【0024】[0024]
【表2】 [ハ゛ッター組成] 実施例5 実施例6 実施例7 実施例8 比較例2 ─────────────────────────────────── 薄力小麦粉 35 31 27 34 39 (フレント゛:昭和産業) 膨張剤 7 7 7 7 7 (ヘ゛ーキンク゛ハ゜ウタ゛ー:愛国産業) 卵白粉 7 7 7 7 7 油脂 7 7 7 7 7 (フラインク゛オイルDF:昭和産業) 食塩 4 8 12 15 0 水 60 60 60 60 60 ─────────────────────────────────── 温度上昇速度の比 1.9 7.0 14.5 16.0 0.8 ─────────────────────────────────── 外観 〇 〇 〇 〇 × 衣の食感 〇 〇 〇 〇 × 具材の食感 〇 〇 〇 △ × ─────────────────────────────────── 外観 〇:天ぷららしく凹凸がはっきりしている。 ×:凹凸がなくべたっとしている。 衣の食感 〇:天ぷららしく歯もろい。 ×:加熱不良で揚げ物らしくない。 具材の食感 〇:ジューシーでプリプリしている。 △:やや加熱不十分。 ×:加熱し過ぎで硬くなっている。[Table 2] [Water composition] Example 5 Example 6 Example 7 Example 8 Comparative Example 2 ──────── Light flour 35 31 27 34 39 (Frent: Showa Sangyo) Swelling agent 777 7 7 (Hekinku Hautauta: Aikoku Sangyo) Egg white powder 7 7 7 7 7 Oil 7 7 7 7 7 ( Fraink (oil DF: Showa Sangyo) Salt 4 8 12 15 0 Water 60 60 60 60 60比 Ratio of temperature rise rate 1.9 7.0 14.5 16.0 0.8 ──────────────────────────外 観 Appearance 〇 〇 〇 〇 × Texture of clothing 〇 〇 〇 〇 × Texture of ingredients 〇 〇 〇 △ × ──────────────── ─ ───────────────── appearance 〇: Tempura ish unevenness is clear. ×: Sticky without unevenness. Texture of clothing 衣: Tempura-like and brittle. ×: Not good fried food due to poor heating. Texture of ingredients 食: Juicy and crisp. Δ: Heating was slightly insufficient. ×: Hardened due to excessive heating.
【0025】実施例5〜7では揚げ物として遜色のない
製品を作ることができた。温度上昇速度が高い実施例8
ではバッターの外側が重点的に加熱され具材に熱が伝わ
りにくいが、加熱時間を30秒長くすることによって、
具材が十分加熱され、良好な製品が得られた。温度上昇
速度が低い比較例2ではマイクロ波が具材に重点的に吸
収され、衣が十分に加熱されずに揚げ物のような衣にな
らず揚げ物様の食感を呈することができなかった。In Examples 5 to 7, products comparable to fried foods could be produced. Example 8 in which the temperature rising speed is high
In the batter, the outside of the batter is mainly heated and the heat is difficult to be transmitted to the ingredients, but by increasing the heating time by 30 seconds,
The ingredients were sufficiently heated, and a good product was obtained. In Comparative Example 2 in which the temperature rising rate was low, the microwaves were mainly absorbed by the ingredients, and the clothes were not sufficiently heated to form clothes like fried foods and could not have a fried food texture.
【0026】実施例9〜12、比較例3〜5 《トンカツ1》表3に示すバッター材料をよく混合し分
散させたものについて温度上昇速度の比を前述の方法で
求めた。豚ヒレ肉を30gに切り分けたもの2個の表面
に、表3に示す組成で作ったバッターを均一に付着さ
せ、その外側に乾燥パン粉70gに油脂30gの比で混
合した「油を含ませたパン粉」を付着させ、耐熱皿に載
せ、電子レンジ(出力500w)で2分間加熱し、トン
カツ様食品を製造した。その結果を表3に示した。ま
た、比較例4として、バッターの代わりに食塩、コショ
ウをまぶして調味し、薄力小麦粉をつけ全卵液を付着さ
せ、同様に油を含ませたパン粉を付着させトンカツ様食
品を製造した。比較例5として油を含ませたパン粉10
0gに卵白粉30gを混合したものを肉に直接塗し同様
に電子レンジで加熱しトンカツ様食品を製造した。Examples 9 to 12 and Comparative Examples 3 to 5 << Tonkatsu 1 >> The ratio of the temperature rise rates of the batter materials shown in Table 3 which were well mixed and dispersed was determined by the above-described method. The batter made with the composition shown in Table 3 was evenly adhered to two surfaces of the cut pork fillet cut into 30 g, and the outside was mixed with 70 g of dry bread crumbs and mixed with a fat and oil at a ratio of 30 g. The "bread crumbs" were adhered, placed on a heat-resistant dish, and heated in a microwave oven (output 500 w) for 2 minutes to produce a tonkatsu-like food. Table 3 shows the results. Further, as Comparative Example 4, instead of batter, salt and pepper were sprinkled and seasoned, light flour was applied, whole egg liquid was adhered, and breadcrumbs containing oil were similarly adhered to produce a tonkatsu-like food. Bread crumb 10 containing oil as Comparative Example 5
A mixture of 0 g and 30 g of egg white powder was directly applied to meat, and similarly heated in a microwave oven to produce a tonkatsu-like food.
【0027】[0027]
【表3】 [ハ゛ッター組成] 実施例9 実施例10 実施例11 実施例12 比較例3 比較例4 比較例5 ──────────────────────────────────── 薄力小麦粉 45 41 37 29 49 20 − (フレンド:昭和産業) コーンスターチ 35 35 35 35 35 − − (昭和産業) 卵白粉 15 15 15 15 15 − 100 香辛料 1 1 1 1 1 − − 全卵液 80 食塩 4 8 12 20 0 − − 水 60 60 60 60 60 − 100 ──────────────────────────────────── 温度上昇速度の比 3.6 7.0 9.6 17.3 0.9 0.8 1.0 ──────────────────────────────────── 外観 〇 〇 〇 〇 × × × 衣の食感 〇 〇 〇 〇 × × × 具材の食感 〇 〇 〇 △ × × × パン粉の飛散 無し 無し 無し 無し あり あり あり ──────────────────────────────────── 外観 〇:カラリとして揚げ立てらしい。 ×:水を吸ってベトッとしている。 衣の食感 〇:サクサクして良好。 ×:パン粉がシナシナして不良。 具材の食感 〇:ジューシーで良好。 △:やや加熱不十分。 ×:加熱し過ぎで硬くなっている。[Table 3] [Water composition] Example 9 Example 10 Example 11 Example 12 Comparative Example 3 Comparative Example 4 Comparative Example 5 ─────────────── Light flour 45 41 37 29 49 20 − (Friend: Showa Sangyo) Corn starch 35 35 35 35 35 − − (Showa Sangyo) Egg white flour 15 15 15 15 15 − 100 Spice 1 1 1 1 1 − − Whole egg solution 80 Salt 4 8 12 20 0 − − Water 60 60 60 60 60 − 100 ────────────────────比 Ratio of temperature rise rate 3.6 7.0 9.6 17.3 0.9 0.8 1.0 ──────────────────────外 観 Appearance 〇 〇 〇 〇 × × × Texture of clothing 〇 〇 〇 〇 × × × Texture of ingredients 〇 〇 〇 △ × × × No scattering of breadcrumbs None No No Yes Yes Yes ────────────────── ───────────────── appearance 〇: seems freshly fried as KARARI. ×: Sticky with water. Texture of clothing 〇: Crispy and good. ×: Bread crumbs were poor. Texture of ingredients 食: Succulent and good. Δ: Heating was slightly insufficient. ×: Hardened due to excessive heating.
【0028】実施例9〜11では揚げ物として遜色のな
い製品を作ることができた。温度上昇速度比が高い実施
例12ではバッターの外側が重点的に加熱されて具材に
熱が伝わりにくいため、加熱時間を1分間延長すること
によって具材が十分加熱され、実施例9〜11と同等の
ものを作ることができた。温度上昇速度比が低い比較例
3、4、5ではマイクロ波が具材に重点的に吸収される
ため、具材が加熱され放出する水分でパン粉がシナシナ
になり良好な食感にはならなかった。また、電子レンジ
で加熱中に肉が度々破裂し、電子レンジ庫内にパン粉が
飛び散った。さらに、比較例4では食塩をまぶしても具
材を均一に覆うことができないため、具材が部分的に加
熱され、バッターに食塩を添加した時と同様の効果は得
られなかった。In Examples 9 to 11, products comparable to fried foods could be produced. In Example 12 in which the temperature rise rate ratio was high, the outside of the batter was heated intensively and heat was not easily transmitted to the ingredients. Therefore, the ingredients were sufficiently heated by extending the heating time by 1 minute, and Examples 9 to 11 were performed. Was able to make the equivalent. In Comparative Examples 3, 4, and 5 in which the temperature rise rate ratio is low, microwaves are mainly absorbed by the ingredients, so that the ingredients are heated and released, so that the bread crumbs become crispy and do not have a good texture. Was. Also, the meat often burst during heating in the microwave oven, and the crumbs scattered in the microwave oven. Furthermore, in Comparative Example 4, since the ingredients could not be uniformly covered even when the salt was sprinkled, the ingredients were partially heated, and the same effect as when salt was added to the batter could not be obtained.
【0029】実施例13〜15、比較例6,3 《トンカツ2》表4に示すバッター材料をよく混合し分
散させたものについて温度上昇速度の比を前述の方法で
求めた。豚ヒレ肉を30gに切り分けたもの2個の表面
に、表4に示す組成で作ったバッターを均一になるよう
に付着させ、その外側に別に用意した乾燥パン粉70g
に油脂30gの比で混合した油を含ませたパン粉を付着
させ、耐熱皿に載せ、電子レンジ(出力500w)で2
分間加熱し、トンカツ様食品を製造した。その結果を表
4に示した。Examples 13 to 15 and Comparative Examples 6 and 3 << Tonkatsu 2 >> The ratio of the rate of temperature rise was determined by the above-mentioned method for well mixed and dispersed batter materials shown in Table 4. Pork tenderloin cut into 30g, batter made with the composition shown in Table 4 uniformly adhered to two surfaces, and 70g of separately prepared dry bread crumbs on the outside
The breadcrumbs containing oil mixed at a ratio of 30 g of fats and oils are adhered to the plate, placed on a heat-resistant dish, and placed in a microwave oven (output: 500 W) for 2 hours.
Heated for 1 minute to produce a tonkatsu-like food. Table 4 shows the results.
【0030】[0030]
【表4】 実施例13 実施例14 実施例15 比較例6 比較例3 バッター組成 ─────────────────────────────────── 薄力小麦粉 44 39 44 39 49 (フレンド:昭和産業) コーンスターチ 35 35 35 35 35 (昭和産業) 卵白粉 15 15 15 15 15 香辛料 1 1 1 1 1 添加物名 塩化カリウム ク゛ルコン酸Na 塩化Mg ほう酸 無添加 添加量 5 10 5 10 0 水 60 60 60 60 60 ─────────────────────────────────── 温度上昇速度の比 1.8 3.5 2.7 1.0 0.9 外観 衣の食感 〇 〇 〇 × × 具材の食感 〇 〇 〇 × × パン粉の飛散 無し 無し 無し 多い 多い ─────────────────────────────────── 外観 〇:カラリとして揚げ立てらしい ×:水を吸ってベトッとしている。 衣の食感 〇:サクサクして良好。 ×:パン粉がシナシナして不良。 具材の食感 〇:ジューシーで良好。 △:加熱不十分。 ×:加熱し過ぎで硬くなっている。 Table 13 Example 13 Example 14 Example 15 Comparative Example 6 Comparative Example 3 Batter Composition ────── Light flour 44 39 44 39 49 (Friend: Showa Sangyo) Cornstarch 35 35 35 35 35 (Showa Sangyo) Egg white powder 15 15 15 15 15 Spices 1 1 1 1 1 1 Additive name Potassium chloride Querconic acid Na Chloride Mg Boric acid Not added Addition amount 5 10 5 10 0 Water 60 60 60 60 60 ───────────────────────────────比 Ratio of temperature rise speed 1.8 3.5 2.7 1.7 0.9 Appearance Texture of clothes 〇 〇 〇 × × Texture of ingredients 〇 〇 〇 × × Bread crumbs scattering None None None Many Many 外 観 Appearance : Seems fried fresh as KARARI ×: it is the Beto' sucking water. Texture of clothing 〇: Crispy and good. ×: Bread crumbs were poor. Ingredient texture 〇: juicy and good. Δ: Insufficient heating. ×: Hardened due to excessive heating.
【0031】実施例では揚げ物として遜色のない製品を
作ることができた。温度上昇速度の比が低い比較例6、
3ではマイクロ波が具材に重点的に吸収され、具材が加
熱され放出する水分でパン粉がシナシナになり良好な食
感にはならなかった。In the example, a product comparable to a fried product could be produced. Comparative Example 6 in which the ratio of the rate of temperature rise is low,
In No. 3, the microwaves were mainly absorbed by the ingredients, and the ingredients were heated and released, so that the bread crumbs became crispy and did not have a good texture.
【0032】実施例13〜18 《エビフライ》パーム精製油に表5に示す乳化剤を添加
し、乳化剤入り油を作り、80℃での界面張力をFAC
E社製PD−X界面張力計で測定し表5に示した。乾燥
パン粉70gに乳化剤入り油を30g添加し良く混合し
乳化剤入り油を染み込ませたパン粉を作った。殻をむい
たエビ(ブラックタイガー)2尾に実施例10で使用し
たバッターを付着させ、乳化剤入り油を染み込ませたパ
ン粉をその外側に付着させ、耐熱皿に載せ、電子レンジ
(出力500w)で90秒間加熱し、エビフライ様食品
を製造した。その結果を表5に示した。Examples 13 to 18 << Fried shrimp >> An emulsifier shown in Table 5 was added to refined palm oil to prepare an oil containing an emulsifier, and the interfacial tension at 80 ° C. was measured by FAC.
The results were measured with a PD-X interfacial tensiometer manufactured by E Company and shown in Table 5. 30 g of the oil containing the emulsifier was added to 70 g of the dried bread crumbs and mixed well to prepare a bread crumb impregnated with the oil containing the emulsifier. The batter used in Example 10 was adhered to two shelled shrimp (black tigers), breadcrumbs impregnated with oil containing an emulsifier were adhered to the outside, placed on a heat-resistant dish, and placed in a microwave oven (output 500 W). The mixture was heated for 90 seconds to produce a shrimp-like food. Table 5 shows the results.
【0033】[0033]
【表5】 実施例16 実施例17 実施例18 実施例19 実施例20 実施例21 ──────────────────────────────────── 乳化剤 ホ゜リク゛リセリン ホ゜リク゛リセリン ホ゜リク゛リセリン 有機酸 ホ゜リク゛リセリン 無添加 脂肪酸エステル 脂肪酸エステル 脂肪酸エステル モノク゛リセリト゛ 脂肪酸エステル (阪本薬品) (阪本薬品) (太陽化学) (太陽化学) (阪本薬品) 添加量(%) 1.0 0.5 0.5 0.5 0.1 0 界面張力 6 8 10 4 15 24 ──────────────────────────────────── 衣の食感 ◎ ◎ ◎ 〇 〇 〇 ──────────────────────────────────── 衣の食感 ◎:サクサクしてより好ましい 〇:揚げ物として遜色がないTable 5 Example 16 Example 17 Example 18 Example 19 Example 19 Example 20 Example 21 ──────── Emulsifier Polyglycerin Polyglycerin Polyglycerin Organic acid Polyglycerin No addition Fatty acid ester Fatty acid ester Fatty acid ester Monoglyceritic fatty acid ester Addition amount (%) 1.0 0.5 0.5 0.5 0.1 0 Interfacial tension 6 8 10 4 15 24 ───────────────────────────────食 Texture of clothing ◎ ◎ ◎ 〇 〇 〇 ───────────────────────────────────食 Clothes texture ◎: Crispy and more preferable 〇: Deep fried
【0034】実施例16〜18は実施例19〜21に比
べ衣のサクサク感がさらに増し、より良好なエビフライ
様食品を作ることができた。In Examples 16 to 18, the crispness of the clothes was further increased as compared with Examples 19 to 21, and a better shrimp-like food could be produced.
【0035】[0035]
【発明の効果】電子レンジで加熱しても、具材が破裂し
て、パン粉が飛び散ったり、具材の加熱が不十分になる
ことなく、外観がからっとして揚げ物らしく、サクサク
感のある食感の揚げ物様食品を得ることができる素材を
提供することができる。According to the present invention, even when heated in a microwave oven, the ingredients do not burst, the breadcrumbs are scattered, and the ingredients are not sufficiently heated, and the food has a crunchy appearance with a crunchy appearance. It is possible to provide a material from which a fried food with a feeling can be obtained.
フロントページの続き (72)発明者 小松原 祥子 千葉県船橋市日の出2丁目20番2号 昭和 産業株式会社総合研究所内 Fターム(参考) 4B025 LB09 LG11 LP17 4B035 LE19 LG12 LG35 LK15 LP16 LP27 Continued on the front page (72) Inventor Shoko Komatsubara 2-20-2 Hinode, Funabashi-shi, Chiba F-term in Showa Sangyo R & D Co., Ltd. 4B025 LB09 LG11 LP17 4B035 LE19 LG12 LG35 LK15 LP16 LP27
Claims (5)
度上昇速度が内部の温度上昇速度よりも大きいことを特
徴とするバッターミックス。1. A batter mix, wherein the temperature rise rate of the batter surface due to microwave heating is higher than the internal temperature rise rate.
内部の温度上昇速度の比が1.1以上15以下である請
求項1のバッターミックス。2. The batter mix according to claim 1, wherein the ratio of the temperature rise rate between the surface and the inside of the batter by microwave heating is 1.1 or more and 15 or less.
クスからなるバッターを付着させ、マイクロ波加熱する
ことを特徴とする揚げ物様食品用素材。3. A material for fried food, wherein the batter comprising the batter mix according to claim 1 or 2 is adhered to the ingredient and microwave-heated.
クスからなるバッターを付着させ、その外側に油を含ま
せたパン粉を塗しマイクロ波加熱することを特徴とする
揚げ物様食品用素材。4. A material for fried foods, wherein the batter comprising the batter mix according to claim 1 or 2 is adhered to the ingredients, and the breadcrumbs containing oil are applied to the outside of the batter and microwave heated.
を用いるマイクロ波加熱用の揚げ物様食品。5. A fried food for microwave heating using the fried food material of claim 3 or 4.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001018550A JP4689845B2 (en) | 2001-01-26 | 2001-01-26 | Screening method for batter mix for microwave heating |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001018550A JP4689845B2 (en) | 2001-01-26 | 2001-01-26 | Screening method for batter mix for microwave heating |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2002218931A true JP2002218931A (en) | 2002-08-06 |
JP4689845B2 JP4689845B2 (en) | 2011-05-25 |
Family
ID=18884564
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001018550A Expired - Fee Related JP4689845B2 (en) | 2001-01-26 | 2001-01-26 | Screening method for batter mix for microwave heating |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4689845B2 (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007526018A (en) * | 2003-06-27 | 2007-09-13 | ヤング、ロバート、シー. | Microwave cooking process |
JP2008104400A (en) * | 2006-10-25 | 2008-05-08 | Trust Foods Co Ltd | Roasted bread crumb containing oil and fat, and method for producing the same |
JP2013215160A (en) * | 2012-04-11 | 2013-10-24 | Showa Sangyo Co Ltd | Burst restraining material in microwave heating cooking, and method for preventing burst of food in microwave heating cooking |
KR101406976B1 (en) | 2013-08-30 | 2014-06-13 | 대상 주식회사 | Composition of Batter Mix for Microwave |
JP2014128243A (en) * | 2012-12-28 | 2014-07-10 | Showa Sangyo Co Ltd | Bread crumb for microwave oven cooking |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63317056A (en) * | 1987-06-18 | 1988-12-26 | Taiyo Fishery Co Ltd | Production of refrigerated fried food |
JPH0947247A (en) * | 1995-08-03 | 1997-02-18 | Kao Corp | Batter for frying and production of fried food |
JPH10327773A (en) * | 1997-06-04 | 1998-12-15 | Asahi Denka Kogyo Kk | Cooked food for heating with microwave oven |
JP2000316493A (en) * | 1999-05-07 | 2000-11-21 | Snow Brand Food Co Ltd | Fried product for electronic oven and its production |
-
2001
- 2001-01-26 JP JP2001018550A patent/JP4689845B2/en not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63317056A (en) * | 1987-06-18 | 1988-12-26 | Taiyo Fishery Co Ltd | Production of refrigerated fried food |
JPH0947247A (en) * | 1995-08-03 | 1997-02-18 | Kao Corp | Batter for frying and production of fried food |
JPH10327773A (en) * | 1997-06-04 | 1998-12-15 | Asahi Denka Kogyo Kk | Cooked food for heating with microwave oven |
JP2000316493A (en) * | 1999-05-07 | 2000-11-21 | Snow Brand Food Co Ltd | Fried product for electronic oven and its production |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007526018A (en) * | 2003-06-27 | 2007-09-13 | ヤング、ロバート、シー. | Microwave cooking process |
JP2008104400A (en) * | 2006-10-25 | 2008-05-08 | Trust Foods Co Ltd | Roasted bread crumb containing oil and fat, and method for producing the same |
JP2013215160A (en) * | 2012-04-11 | 2013-10-24 | Showa Sangyo Co Ltd | Burst restraining material in microwave heating cooking, and method for preventing burst of food in microwave heating cooking |
JP2014128243A (en) * | 2012-12-28 | 2014-07-10 | Showa Sangyo Co Ltd | Bread crumb for microwave oven cooking |
KR101406976B1 (en) | 2013-08-30 | 2014-06-13 | 대상 주식회사 | Composition of Batter Mix for Microwave |
Also Published As
Publication number | Publication date |
---|---|
JP4689845B2 (en) | 2011-05-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP4386466B2 (en) | Food coating method and coating processed food | |
US3586512A (en) | Imparting fried appearance to baked foodstuffs | |
CA1171718A (en) | Wrap food coating mix | |
JPH0767565A (en) | Coating material for fried food and production of fried food using the same | |
KR101633591B1 (en) | Oatmeal chicken cooking method | |
JP7317501B2 (en) | Deep-fried food coating | |
US20220071245A1 (en) | Dusting flour mix for fried food | |
JP4689845B2 (en) | Screening method for batter mix for microwave heating | |
JP5755468B2 (en) | Fried chicken manufacturing method | |
JP2538510B2 (en) | Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating | |
JP2717412B2 (en) | Fry-like food for microwave cooking and method for producing the same | |
WO2021141101A1 (en) | Agent for forming crispy wings on gyoza dumplings | |
JP2023028798A (en) | Method for producing fried food | |
JP7333268B2 (en) | Deep-fried food coating | |
CA2924095C (en) | Wheat flour for frying batter | |
JPH104903A (en) | Powdery material for cooking with heat | |
JPH09173001A (en) | Coating material for 'tempura', 'tempura' coated therewith and its production | |
JPH03277245A (en) | Frying powder, fry food and fry food set | |
JPH10229840A (en) | Sea food and livestock meat prepared with bread crumb for frying | |
JPH08103235A (en) | Bread crumb corresponding to microwave oven and its production | |
JP7305486B2 (en) | Method for producing battered food for oven cooking | |
JPH08289752A (en) | Production of bread crumbs for fried food-like food product | |
JP7524074B2 (en) | Physical property modifier for fried batter, method for modifying physical property of fried batter, batter liquid for fried food and fried food | |
JP2003102402A (en) | Non-fried food like fried food for microwave oven cooking, method for cooking the same, and batter liquid and batter mix each used for the food | |
JPH0440870A (en) | Coating material for fry food already fried in oil capable of cooking using electronic range, oven or hot-water apparatus, fry food using same coating material and production of same fry food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20080111 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20080801 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20101026 |
|
A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20101215 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110202 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110217 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4689845 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140225 Year of fee payment: 3 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
LAPS | Cancellation because of no payment of annual fees |