JP2007037449A - Batter for fried food and method for producing the same - Google Patents
Batter for fried food and method for producing the same Download PDFInfo
- Publication number
- JP2007037449A JP2007037449A JP2005224928A JP2005224928A JP2007037449A JP 2007037449 A JP2007037449 A JP 2007037449A JP 2005224928 A JP2005224928 A JP 2005224928A JP 2005224928 A JP2005224928 A JP 2005224928A JP 2007037449 A JP2007037449 A JP 2007037449A
- Authority
- JP
- Japan
- Prior art keywords
- fried food
- fried
- texture
- rice
- oil
- 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)
Abstract
Description
本発明は、米を必須成分に粉末油脂および／または小糖類を含む組成物をスクリュー式押出機に供給し、連続的に加熱・粉砕・混合・混練し、前記組成物をシリンダーバレル先端に取り付けられたダイから押出成形し、乾燥、粉砕することで、揚げ油の吸収量が少なく、食感の経時変化が少なく、サクサク感を有する新食感の米を用いた揚げ物用衣に関するものである。また、小麦等のアレルギー特定原材料を使用しない新食感の米を用いた揚げ物用衣に関するものである。 The present invention supplies a composition containing powdered fats and oils and / or small sugars as an essential component to a screw type extruder and continuously heats, grinds, mixes and kneads, and attaches the composition to the tip of the cylinder barrel. The present invention relates to a fried food garment using rice having a new texture that has a crunchy feeling, with less absorption of fried oil, little change in texture over time, by extrusion molding from the obtained die, drying and pulverization. The present invention also relates to a fried food garment using rice with a new texture that does not use allergy-specific raw materials such as wheat.
従来、馬鈴薯澱粉を主体とするから揚げ粉がある。（例えば、特許文献1参照）油ちょう直後の食感がクリスピーでサクサク感があり、この食感の経時変化が少ない揚げ物用衣において、難溶性粒状物質を配合する方法が開示されている。（例えば、特許文献２参照） Conventionally, there is a deep-fried powder mainly composed of potato starch. (For example, refer to Patent Document 1) A method of blending a sparingly soluble granular material in a fried food garment having a crispy and crispy texture immediately after the oiling and having little change with time in the texture is disclosed. (For example, see Patent Document 2)
米、ヌカと小麦粉でパンを焼成させ、粉砕してなるパン粉の製造法がある。（例えば、特許文献３参照）発芽玄米をエクストルダーで処理してなるパン粉の製造法がある。（例えば、特許文献４参照） There is a method for producing bread crumbs by baking bread and pulverizing with rice, nuka and wheat flour. (For example, refer patent document 3) There exists a manufacturing method of the bread crumbs which process germinated brown rice with an extruder. (For example, see Patent Document 4)
米粉とバイタルグルテンを含んだ生地をパン様に焼成した後、粉砕して得られるパン粉様食品が開示されている。（例えば、特許文献５参照） A bread crumb-like food obtained by baking a dough containing rice flour and vital gluten in a bread-like manner and then pulverizing it is disclosed. (For example, see Patent Document 5)
本発明の目的は、揚げ油の吸収量が少なく、油ちょう直後の食感がクリスピーでサクサク感があり、その食感の経時変化が少なく、冷蔵・冷凍保存した後、電子レンジで加熱したりしても、揚げ物の衣の食感が変わらない揚げ物用衣を提供することにある。また、小麦等のアレルギー特定原材料を含まない揚げ物用衣を提供することにある。 The object of the present invention is that the absorbed amount of fried oil is small, the texture immediately after the oil is crispy and crispy, the texture does not change over time, and after refrigerated / frozen, it is heated in a microwave oven. However, the object is to provide a fried food garment that does not change the texture of the fried food. Moreover, it is providing the clothes for deep-fried food which do not contain allergy specific raw materials, such as wheat.
本発明者らは、鋭意検討の結果、米を必須成分に粉末油脂および／または小糖類を含む組成物をスクリュー式押出機に供給し、高温・高圧の条件下で粉砕・混合・混練し、シリンダーバレル先端に取り付けられたダイから押出成形し、その成形加工物を乾燥し、整粒及び／または粉砕とを経て製造され、得られた粉砕物は、揚げ物の用途に応じて分級される。 As a result of intensive studies, the inventors have supplied a composition containing powdered fats and oils and / or small sugars as essential components to a screw extruder, and pulverized, mixed and kneaded under high temperature and high pressure conditions. Extrusion is performed from a die attached to the tip of the cylinder barrel, the molded product is dried, and is sized and / or pulverized. The obtained pulverized product is classified according to the use of the deep-fried food.
得られた揚げ物用衣を用いて、湯ちょう処理した揚げ物は、揚げ油の吸収量が少なく、油ちょう処理直後の食感がクリスピーでサクサク感があり、その食感の経時変化が少なく、冷蔵・冷凍保存した後、電子レンジで加熱したりしても、揚げ物の衣の食感が変わらない新食感の米を用いた揚げ物用衣を製造することが出来る。またパンを焼成することなく単純な工程で手軽にから揚げ粉、パン粉等が製造することができる。 The fried food that has been treated with hot water using the obtained fried food clothing has a low absorption of fried oil, and the texture immediately after the oil is treated is crispy and crispy, with little change over time in the texture. It is possible to manufacture a fried food garment using rice having a new texture that does not change the texture of the fried food, even if it is stored frozen and then heated in a microwave oven. In addition, fried powder, bread crumbs and the like can be easily produced in a simple process without baking bread.
米の形状（米粒、砕米、粉砕物、米粉等）、米の種類（玄米、精白米等）や、米の鮮度（新米、古米等）等に限定されることなく、揚げ物用衣として単純な製造工程で、安価に製造ができる方法を見出し本発明の完成に至った。 It is simple as fried clothes without being limited to the shape of rice (rice grain, crushed rice, pulverized material, rice flour, etc.), the type of rice (brown rice, polished rice, etc.), the freshness of rice (new rice, old rice, etc.), etc. In the manufacturing process, a method that can be manufactured at low cost was found, and the present invention was completed.
請求項１においては、米を必須成分として、揚げ油の吸収量が少なく、食感の経時変化が少ない揚げ物用衣を要旨とした。請求項２においては、請求項１記載の揚げ物用衣がアレルギー特定原材料を含まない揚げ物用衣を要旨とした。 The gist of the present invention is a fried food garment that contains rice as an essential component, has a small amount of fried oil absorption, and has little change in texture over time. In the second aspect, the fried food garment according to the first aspect is a fried food garment that does not contain allergic specific raw materials.
請求項３においては、米を必須成分に粉末油脂および／または小糖類を含む組成物をスクリュー式押出機に供給し、加熱・加圧の条件下で、粉砕・混合・混練し、シリンダーバレル先端に取り付けられたダイから押出成形し、その成形加工物を乾燥し、整粒及び／または粉砕とを経て製造されることを特徴とする請求項１又は２に記載の揚げ物用衣の製造法を要旨とした。 In claim 3, a composition containing rice oil as an essential ingredient and powdered fats and oils and / or small sugars is supplied to a screw-type extruder and pulverized, mixed and kneaded under the conditions of heating and pressing, and the tip of the cylinder barrel 3. The method for producing a fried food garment according to claim 1 or 2, characterized in that it is produced by extrusion molding from a die attached to the product, drying the molded product, sizing and / or grinding. It is a summary.
請求項４においては、請求項３記載の粉末油脂が、食用油脂のドライエマルジョンでカプセル化され、組成物中０〜２０重量％含有することを特徴とする揚げ物用の製造法を要旨とした。 In Claim 4, the powdered fats and oils of Claim 3 were encapsulated with the dry emulsion of edible oils and fats, and 0 to 20weight% was contained in the composition, and it was set as the summary.
請求項５においては、請求項３記載の組成物にトレハロース、マルチトース、蔗糖、ソルビトールより選択される１種または2種以上の小糖類を含有し、組成物中に小糖類が０〜１０重量％含有することを特徴とする揚げ物用衣の製造法を要旨とした。 In claim 5, the composition according to claim 3 contains one or more kinds of small sugars selected from trehalose, maltose, sucrose, and sorbitol, and the composition contains 0-10% by weight of the small sugars. The gist of the method for producing a fried garment characterized by containing.
米を必須成分とすることで、米の消費拡大がはかられ、揚げ油の吸収量が少なく、油ちょう後の食感が、サクサク感があり、その食感の経時変化がなく、新食感の揚げ物用衣を提供する事ができる。従来のようにパンを焼成することなく簡単かつ安価に製造する事ができる。 By using rice as an essential ingredient, the consumption of rice is increased, the amount of fried oil absorbed is small, the texture after dripping has a crispy texture, the texture does not change over time, and the new texture Can be provided. The bread can be produced easily and inexpensively without baking as in the prior art.
本発明では、米を必須成分に粉末油脂および／または小糖類を含む組成物をスクリュー式押出機に供給し、加水０〜４０重量％、３０〜１７０℃の条件下で粉砕・混合・混練し、シリンダーバレル先端に取り付けられたダイから押出成形し、その成形加工物を乾燥し、整粒及び／または粉砕し、揚げ物の用途に応じて分級される。 In the present invention, a composition containing rice oil as an essential component and powdered fats and oils and / or small sugars is supplied to a screw-type extruder, and pulverized, mixed and kneaded under conditions of 0 to 40% by weight of water and 30 to 170 ° C. Then, extrusion is performed from a die attached to the tip of the cylinder barrel, the molded product is dried, sized and / or pulverized, and classified according to the use of the deep-fried food.
得られた揚げ物用衣は、油ちょう処理した揚げ物は、揚げ油の吸収量が少なく、油ちょう処理した直後の食感がクリスピーでサクサク感があり、その食感の経時変化が少なく、冷蔵・冷凍保存した後、電子レンジで加熱したりしても、揚げ物の衣の食感が変わらない、新食感の米を用いた揚げ物用衣の製造が出来る。また、小麦等のアレルギー特定原材料を含まない新食感の米を用いた揚げ物用衣の製造が出来る。 The obtained fried food garments are oil-dried fried foods that absorb less fried oil and have a crispy and crunchy texture immediately after the oil-cured treatment. After storage, the texture of the fried food does not change even when heated in a microwave oven. In addition, it is possible to manufacture fried food clothes using rice with a new texture that does not contain allergic specific ingredients such as wheat.
揚げ物の用途に応じて分級される揚げ物用衣は、てんぷら粉、パン粉、から揚げ粉、バッター粉、お好み焼き粉、たこ焼き粉、ミックス粉、米配合麺製品用粉、スープ用粉等のインスタント食品あるいは食品原料等に用いる事ができる。 The fried food garments that are classified according to the use of the deep-fried food are instant foods such as tempura powder, bread crumbs, fried powder, batter powder, okonomiyaki powder, takoyaki powder, mixed powder, rice mixed noodle product powder, soup powder It can be used for food ingredients.
次に本発明の実施形態に基づき説明する。米は、米の形状（米粒、砕米、米粉砕物、米粉等）、米の種類（玄米、精白米、発芽玄米、インディカ米等）および米の鮮度（新米、古米、古々米等）等に限定されることなく、1種または2種以上用いることが出来る。 Next, a description is given based on an embodiment of the present invention. Rice is the shape of rice (grains, crushed rice, pulverized rice, rice flour, etc.), rice type (brown rice, polished rice, germinated brown rice, indica rice, etc.) and freshness of rice (new rice, old rice, old rice, etc.) Without being limited to the above, one kind or two or more kinds can be used.
本発明に用いられる粉末油脂は、組成物のスクリュー押出機ホッパーで内での流動性改善、押出機内での組成物の分散等また、揚げ物用衣の食味改善等の目的で用いられる。油脂を粉末化（ドライエマルション化）せずに、液状、固体の油脂を用いると、保存安定性が短くなるので好ましくない。 The powdered fats and oils used in the present invention are used for the purpose of improving the fluidity of the composition in the screw extruder hopper, dispersing the composition in the extruder, and improving the taste of the fried food clothes. It is not preferable to use liquid or solid oils and fats without pulverizing the oils and fats (dry emulsion) because the storage stability is shortened.
粉末油脂の製造法は、特に限定されない。例えば、粉末油脂は、食用油脂、食用乳化剤や皮膜形成剤等を用いて、乳化組成物を噴霧乾燥や凍結乾燥したドライエマルションでカプセル化し、粉末油脂が得られる。粉末油脂は、O／W型エマルションのドライエマルションでカプセル化された粉末油脂が好ましい。 The manufacturing method of powdered oil and fat is not specifically limited. For example, powdered fats and oils are encapsulated with a dry emulsion obtained by spray-drying or freeze-drying an emulsified composition using edible fats and oils, edible emulsifiers, film-forming agents, and the like to obtain powdered fats and oils. The powdered fat is preferably powdered fat that is encapsulated with a dry emulsion of an O / W type emulsion.
粉末油脂に用いられる油脂は、食用に用いられる液体、固体状の動植物性食用油脂、これらの加工した油脂や健康維持等の目的で用いられる油脂等を挙げることができ、これらより選ばれた１種または２種以上併用することができる。組成物中の粉末油脂添加率は、揚げ物用衣の用途に応じて決められ限定されるものではない。好ましくは、０〜２０重量％が好ましい。 Examples of the fats and oils used for the powdered fats and oils include edible liquids, solid animal and vegetable edible fats and oils, processed fats and oils used for the purpose of maintaining health, and the like. Species or two or more can be used in combination. The addition rate of powdered fats and oils in a composition is determined and not limited according to the use of the fried food clothes. Preferably, 0 to 20% by weight is preferable.
本発明に用いられる小糖類は、製品の保存性、揚げ物用衣中の澱粉質の老化抑制、タンパク質の変性抑制、脂質の酸敗抑制、矯味効果また、揚げ色を発色させる等の目的で添加され、添加率は０〜１０重量％で、１０重量％以上添加してもコストが上昇するのみで期待した効果が得られない。 The oligosaccharide used in the present invention is added for the purpose of preserving the product, inhibiting starch aging in fried food clothing, inhibiting protein denaturation, inhibiting lipid rancidity, taste-masking effect, and coloring the frying color. The addition rate is 0 to 10% by weight. Even if 10% by weight or more is added, only the cost increases and the expected effect cannot be obtained.
揚げ物用衣を２０μｍから３００μｍ程度に粉砕したから揚げ粉、てんぷら粉等は、粉の表面積が広いため酸化を受けやすい状態のため小糖類を配合することで品質の劣化を抑制することができる。その小糖類としては、トハロース、マルチトース、蔗糖、ソルビトール、マルチトール等が挙げることができ1種または2種以上併用することができる。 Since the fried food garment is pulverized from about 20 μm to about 300 μm, fried powder, tempura powder and the like are easy to be oxidized because of the large surface area of the powder, so that deterioration of quality can be suppressed by blending with small sugars. Examples of the small saccharide include tohalose, maltose, sucrose, sorbitol, maltitol and the like, and one or more can be used in combination.
スクリュー式押出機としては、混練・混合・可塑化等の機能を有する単軸押出機、2軸押出機等を用いることができる。 As the screw type extruder, a single screw extruder, a twin screw extruder or the like having functions such as kneading, mixing, and plasticizing can be used.
スクリュー式押出機の温度条件は、所望の用途、組成物の形状・特性等に応じて異なり、バレル温度を所望の用途に応じて段階的に温度勾配つけて押出成形する。バレル温度３０〜１７０℃が好ましく、バレル温度が４０℃以下では、油ちょう後の食感が硬くなり好ましくない。１７０℃以上では、組成物の溶融組織化変性が進み、油ちょう処理後、食感の経時変化が起こり好ましくない。 The temperature condition of the screw type extruder varies depending on the desired application, the shape and characteristics of the composition, and the barrel temperature is extruded with a stepwise temperature gradient according to the desired application. A barrel temperature of 30 to 170 ° C. is preferable, and a barrel temperature of 40 ° C. or less is not preferable because the texture after oiling becomes hard. Above 170 ° C., the melt structure modification of the composition proceeds and the texture changes with time after the oil treatment, which is not preferable.
押出成形して得られた物を乾燥し、ハンマーミル、ピンミル、超遠心粉砕機、気流式粉砕機等の粉砕機をもちいて、所望の用途に応じて２０μｍから５ｍｍ程度に整粒および／または粉砕することでてんぷら粉、パン粉、から揚げ粉、加工米粉、お好み焼き粉、たこ焼き粉、ミックス粉、バッター粉、スープ用粉等の粉末製品が有効に利用ができる。 The product obtained by extrusion molding is dried, and is sized and / or adjusted to about 20 μm to 5 mm according to a desired use by using a pulverizer such as a hammer mill, a pin mill, an ultracentrifugal pulverizer, or an airflow pulverizer. By pulverizing, powder products such as tempura flour, bread crumbs, fried rice flour, processed rice flour, okonomiyaki flour, takoyaki flour, mixed flour, batter flour, and soup flour can be used effectively.
本発明では、揚げ物用衣の用途に応じて、香辛料、調味料、着色料、保存剤、ビタミン類、砂糖、ミネラル類、野菜等を組成物中に添加して成形加工して、揚げ物用衣を製造することができる。または、これらの配合剤は、成形加工、粉砕等を経て得られた揚げ物用衣に配合することで、揚げ物用衣を製造する事ができる。 In the present invention, depending on the application of the fried food, spices, seasonings, coloring agents, preservatives, vitamins, sugar, minerals, vegetables and the like are added to the composition and processed into a fried food. Can be manufactured. Or these compounding agents can manufacture the clothes for deep-fried food by mix | blending with the clothes for deep-fried food obtained through shaping | molding process, a grinding | pulverization, etc.
アレルギー特定原材料としては、アレルギー物質を含む食品については、特定のアレルギー体質を持つ方の健康危害の発生を防止する観点から、食物アレルギーを引き起こすことが明らかになった食品のうち、特に発症数、重篤度から勘案して表示する必要性の高い小麦、そば、卵、乳及び落花生の5品目（特定原材料）や、これらを含む加工食品を使用せず。また、アレルギー特定原材料に準ずる２０品目をも含まない揚げ物用衣である。 Allergen-specific ingredients include foods that contain allergic substances, especially those that have been found to cause food allergies from the viewpoint of preventing the occurrence of health hazards for those with certain allergic constitutions, Do not use wheat, buckwheat, egg, milk and peanuts (special raw materials) or processed foods containing these that are highly necessary to display in consideration of severity. Moreover, it is the clothes for deep-fried food which does not contain 20 items according to an allergy specific raw material.
本発明の実施例を以下において、具体的に説明する。 Examples of the present invention will be specifically described below.
（実施例１）
米５Kg、マジックファット（ミヨシ油脂社製商品名）１００ｇ、大豆多糖類（不二製油社製ソヤファイブ−Ｓ）３０ｇ、トレハロース（林原生物化学研究所社製）２００ｇを混合し、２軸押出機のホッパーに投入しバレル温度１５０℃、１．５Φ＊８穴のダイから押出成形、乾燥、ピンミルで粉砕、分級して揚げ物用衣を得た。得られた揚げ物用衣を用いてんぷら粉を調整した。調整したてんぷら粉並びに分級して得られたから揚げ粉、パン粉を用いて揚げ物をつくり、各揚げの物に関して、揚げ油の吸収量、クリスピー性、その食感の経時変化ならびに冷凍保存後の食感に関して評価を行ったの評価を行った。その結果を表に示した。
Example 1
5 kg of rice, Magic Fat (trade name, manufactured by Miyoshi Oil & Fats Co., Ltd.) 100 g, soybean polysaccharide (Soya Five-S, manufactured by Fuji Oil Co., Ltd.) 30 g, and trehalose (produced by Hayashibara Biochemical Laboratories) 200 g are mixed. It was put into a hopper and extruded from a die having a barrel temperature of 150 ° C. and a 1.5Φ * 8 hole, dried, pulverized and classified by a pin mill, and a fried food garment was obtained. The tempura powder was adjusted using the obtained fried food clothes. Prepare the deep-fried food using the adjusted tempura flour and the classification obtained from the deep-fried flour and bread crumbs. For each fried food, the amount of fried oil absorbed, crispy, changes in texture over time and texture after frozen storage The evaluation was performed. The results are shown in the table.
（実施例２）
米３Kg、馬鈴薯澱粉２Ｋｇ、マジックファット１００ｇを混合し、実施例１と同様な条件で押出成形、乾燥、ピンミルで粉砕、分級して揚げ物用衣を得た。得られた揚げ物用衣は、実施例1と同様に処理して評価を行った。その結果を表に示した。
(Example 2)
3 kg of rice, 2 kg of potato starch, and 100 g of magic fat were mixed, extruded, dried, pulverized and classified with a pin mill under the same conditions as in Example 1 to obtain a fried food garment. The obtained fried food garments were processed and evaluated in the same manner as in Example 1. The results are shown in the table.
（実施例３）
米粉３Kg、馬鈴薯澱粉２Ｋｇ，トレハロース２００ｇ、大豆多糖類２０ｇを混合し、実施例１と同様な条件で押出成形、ピンミルで粉砕、分級して揚げ物用衣を得た。得られた揚げ物用衣は、実施例1と同様に処理して評価を行った。その結果を表に示した。
(Example 3)
3 kg of rice flour, 2 kg of potato starch, 200 g of trehalose and 20 g of soybean polysaccharide were mixed, extruded under the same conditions as in Example 1, pulverized with a pin mill, and classified to obtain a fried food garment. The obtained fried food garments were processed and evaluated in the same manner as in Example 1. The results are shown in the table.
（比較例１）
小麦粉３Ｋｇ、馬鈴薯澱粉２Ｋｇを混合し、実施例１と同様な条件で押出成形、乾燥、ピンミルで粉砕、分級して揚げ物用衣を得た。得られた揚げ物用衣は、実施例1と同様に処理して評価を行った。その結果を表に示した。
(Comparative Example 1)
3 kg of wheat flour and 2 kg of potato starch were mixed, extruded, dried, ground with a pin mill and classified under the same conditions as in Example 1 to obtain a fried food garment. The obtained fried food garments were processed and evaluated in the same manner as in Example 1. The results are shown in the table.
（比較例２）
市販品のパン粉（日清フーズ社製品：細目）を用いて、揚げ油の吸収量、クリスピー性、その食感の経時変化ならびに冷凍保存後の食感に関して評価を行った。その結果を表に示した。
(Comparative Example 2)
Using commercially available bread crumbs (Nisshin Foods product: Fine), the amount of fried oil absorbed, crispy properties, changes in texture with time, and texture after frozen storage were evaluated. The results are shown in the table.
（揚げ物用衣の粒子径）
ピンミルで粉砕し、分級して得られた揚げ物用衣の粒子径は、てんぷら粉：２０〜２５０μｍ、から揚げ粉：２０μｍ〜０．２ｍｍ、パン粉：１．５〜３ｍｍの粒子径にして評価を行った。
(Particle size of fried clothes)
The particle diameter of the fried food garment obtained by pulverizing and classifying with a pin mill is evaluated by setting the particle diameters of tempura powder: 20 to 250 μm, fried powder: 20 μm to 0.2 mm, bread crumb: 1.5 to 3 mm. went.
（てんぷら粉の調整）
てんぷら粉に用いられる粒子径の揚げ物用衣６０重量％に馬鈴薯澱粉３９．２重量％、キサンタンガム０．８重量％を混合した物を用いて、てんぷら粉として評価を行った。
(Adjustment of tempura powder)
Evaluation was carried out as tempura powder using a mixture of garlic starch 39.2% by weight and xanthan gum 0.8% by weight with 60% by weight of the fried food garment having a particle size used for the tempura flour.
（油ちょう処理）
鶏ササ身（鶏肉）２０ｇに揚げ物用衣（てんぷら粉、から揚げ粉。パン粉）をつけ、サラダオイル１７０℃で、１５０秒間油ちょう処理を行った。通常のフライの食感を熟練したパネラー１０人で評価した。サクサク感がよい８人以上○、ややサクサク感が少ない５人以上△、サクサク感ない５人以上×。その結果を表に示した。その結果を表に示した。
(Oil treatment)
Fried food clothes (tempura flour, fried flour, bread crumbs) were attached to 20 g of chicken fillet (chicken meat), and the oil was treated at 170 ° C. for 150 seconds. Ten experienced panelists evaluated the texture of ordinary fries. 8 or more people with good crispiness, 5 or more people with little crispness, and 5 or more people without crispness. The results are shown in the table. The results are shown in the table.
（揚げ油の吸収量）
油ちょう処理した揚げ物を日本食品標準成分表・分析マニュアル（クロロホルム・メタノール混液抽出法）に準じて、揚げ油の吸収量を測定した。その結果を表に示した。
(Fried oil absorption)
The amount of fried oil absorbed was measured in accordance with the Japanese Food Standard Composition Table / Analysis Manual (chloroform / methanol mixed liquid extraction method). The results are shown in the table.
（クリスビー性の評価）
油ちょう処理した鶏肉をもちいて、フライの食感に熟練したパネラー１０人で評価した。サクサク感がよい８人以上○、ややサクサク感が少ない５人以上△、サクサク感がない５人以上×。その結果を表に示した。
(Evaluation of Chrisby)
Using paneled chicken, it was evaluated by 10 panelists skilled in fry texture. 8 or more people who have good crispiness, 5 or more people who have slightly crispness, and 5 or more people who have no crispness. The results are shown in the table.
（食感の経時変化評価）
油ちょう処理された鶏肉を室温に８時間放置した後、フライの食感に熟練したパネラー１０人で評価した。サクサク感がよい８人以上○、ややサクサク感が少ない５人以上△、サクサク感ない５人以上×。その結果を表に示した。
(Evaluation of changes in texture over time)
After the oil-treated chicken was left at room temperature for 8 hours, it was evaluated by 10 panelists skilled in the texture of fried food. 8 or more people with good crispiness, 5 or more people with little crispness, and 5 or more people without crispness. The results are shown in the table.
（冷凍保存後の食感評価）
油ちょう処理された鶏肉を冷凍庫に入れ、１０日間保存し、この物を電子レンジで加熱処理を行い、フライの食感に熟練したパネラー１０人で評価した。サクサク感がよい８人以上○、ややサクサク感が少ない５人以上△、サクサク感ない５人以上×。その結果を表に示した。
Oil-treated chicken was put in a freezer and stored for 10 days. This product was heat-treated in a microwave oven and evaluated by 10 panelists skilled in frying texture. 8 or more people with good crispiness, 5 or more people with little crispness, and 5 or more people without crispness. The results are shown in the table.
米を必須成分とした揚げ物用衣は、小麦粉主成分にした比較例1および２に比べ、揚げ油の吸収量が少なく、その食感の経時変化少なく、また、冷凍保存後の食感が優れていた。 Compared with Comparative Examples 1 and 2 that use wheat as the main ingredient, the fried food apparel containing rice as a main ingredient has less fried oil absorption, less change in texture over time, and better texture after frozen storage It was.
Claims (5)
The composition according to claim 3 contains one or two or more kinds of small sugars selected from trehalose, maltose, sucrose, and sorbitol, and the composition contains 0 to 10% by weight of the small sugars. Manufacturing method for fried food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005224928A JP2007037449A (en) | 2005-08-03 | 2005-08-03 | Batter for fried food and method for producing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005224928A JP2007037449A (en) | 2005-08-03 | 2005-08-03 | Batter for fried food and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2007037449A true JP2007037449A (en) | 2007-02-15 |
Family
ID=37795982
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2005224928A Pending JP2007037449A (en) | 2005-08-03 | 2005-08-03 | Batter for fried food and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2007037449A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010154817A (en) * | 2008-12-29 | 2010-07-15 | Kikkoman Corp | Production method of puffed rye and bread |
| JP2012029656A (en) * | 2010-08-02 | 2012-02-16 | Nisshin Foods Kk | Butter mixture for frozen tempura |
| JP2013085478A (en) * | 2011-10-13 | 2013-05-13 | Fuji Oil Co Ltd | Batter mixed with rice raw material and fried food prepared using the same |
| JP2016220646A (en) * | 2015-06-02 | 2016-12-28 | 昭和産業株式会社 | Tempura flour and tempura using the same |
| KR20200003591A (en) * | 2018-07-02 | 2020-01-10 | 주식회사 농심미분 | Process of preparting crumb having reduced prpduction process |
-
2005
- 2005-08-03 JP JP2005224928A patent/JP2007037449A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010154817A (en) * | 2008-12-29 | 2010-07-15 | Kikkoman Corp | Production method of puffed rye and bread |
| JP2012029656A (en) * | 2010-08-02 | 2012-02-16 | Nisshin Foods Kk | Butter mixture for frozen tempura |
| JP2013085478A (en) * | 2011-10-13 | 2013-05-13 | Fuji Oil Co Ltd | Batter mixed with rice raw material and fried food prepared using the same |
| JP2016220646A (en) * | 2015-06-02 | 2016-12-28 | 昭和産業株式会社 | Tempura flour and tempura using the same |
| KR20200003591A (en) * | 2018-07-02 | 2020-01-10 | 주식회사 농심미분 | Process of preparting crumb having reduced prpduction process |
| KR102104429B1 (en) * | 2018-07-02 | 2020-04-24 | 주식회사 농심미분 | Process of preparting crumb having reduced prpduction process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102089195B1 (en) | Method of manufacturing textured food and textured food | |
| JP5345491B2 (en) | Raw pasta manufacturing method, boiled pasta manufacturing method, frozen boiled pasta manufacturing method, and pasta | |
| TWI739303B (en) | Solid paste composition for heating conditioning and manufacturing method thereof | |
| US20230172238A1 (en) | Pulse-based bread crumb, coating and pre-dust analog process for manufacturing the same | |
| WO2006080274A1 (en) | Potato stick candy and process for producing the same | |
| WO2013039049A1 (en) | Granular powder | |
| JP2007037449A (en) | Batter for fried food and method for producing the same | |
| JP5922285B2 (en) | Processed food containing wheat bran | |
| RU2672603C2 (en) | Extruded flakes and manufacturing method | |
| JP2004180516A (en) | Confectionery and method for making the same | |
| JP5125472B2 (en) | Method for producing baked confectionery dough or bread dough with high protein content | |
| CN101119649A (en) | Method for the production of snacks and product thus obtained | |
| JP7089817B1 (en) | Method for manufacturing starch-containing composition for cooking | |
| TWI813915B (en) | Solid paste composition for heat conditioning and method for producing the same | |
| KR101904342B1 (en) | process for preparing stir-fried rice cake with garlic sauce | |
| Sudha et al. | Quality of vermicelli from finger millet (Elusine coracana) and its blend with different milled wheat fractions | |
| JP2005192566A (en) | Bread crumb analogue and food using the same | |
| JP5893485B2 (en) | Mix for takoyaki or okonomiyaki | |
| JP7513859B1 (en) | Coating materials for fried foods | |
| TWI826722B (en) | Solid paste composition for heating and conditioning and manufacturing method thereof | |
| JPS61152253A (en) | Mixture for coating of fried food | |
| JP2007209248A (en) | Puffed non-fry food and method for producing the same | |
| KR20170090613A (en) | Method for producing rice dry noodle comprising chinese chives and rice dry noodle comprising chinese chives produced by the same method | |
| JP6504846B2 (en) | Wheat bran containing composition | |
| Singh et al. | Effect of Storage on Shelf Life of Apple Skin Powder Enriched Muffins |