JP2008035792A - Deep frying flour, and deep-fried food using the same - Google Patents
Deep frying flour, and deep-fried food using the same Download PDFInfo
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Landscapes
- Grain Derivatives (AREA)
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Abstract
Description
本発明はから揚げ粉及びそれを用いたから揚げに関し、詳しくは衣同士の結着がなく形態の良いから揚げを得ることができ、衣の食感がカリカリとした食感に揚がるから揚げ粉及びそれを衣材に用いて調製したから揚げに関する。 The present invention relates to a deep-fried powder and a deep-fried food using the same, and in particular, it is possible to obtain deep-fried food without any binding between clothes, and the texture of the clothes is deeply crunchy. Since it was prepared using it as a clothing material, it relates to fried food.
一般に、から揚は、鶏肉や魚介類などの具材にから揚げ粉をまぶし、油で揚げたものをいう。から揚げ粉は、通常具材の表面の水分を利用して付着させるが、具材によっては外部からその表面に付けた水や液卵などを利用して付着させる。水水溶き衣のから揚げ粉は、小麦粉・でん粉を主成分としたもので衣を作り更に食感の改良や外観の向上のために、卵・膨張剤・乳化剤などを配合するものがある。
また、基本的に「揚げ物」は、具材同士が接触していない状態で調理するもので、接触する具材同士が結着することになる。から揚げを作る際にも、具材同士が接触していない状態での調理が前提となり、加えて、から揚げ粉が具材の表面に均一に付着されること、具材の水分が滲み出してその表面がベタ付かないこと、加熱調理中において、から揚げ粉で形成される衣が容易に離脱することがないことが、製造上、また作業上からも好ましいとされている。
従来、上記のようなから揚げを作る際の作業性に着目してから揚げ粉の検討が種々行われている。例えば、膨化処理して粉砕した米粉を用いる方法(特許文献1)、膨化処理した小麦粉を用いる方法(特許文献2)などを挙げることができる。また溶解度を5〜10%、膨潤度を6%以上となるように加工した膨化成形アルファー化小麦粉を主成分とした揚げ物衣用バッターミックス(特許文献3)、あるいは米粉、コーンフラワー、骨粉、卵殻の粉末、及び食用カルシウム粉末の中から選ばれたもの、ガム類、及びα化澱粉(α化度30%以上)を含むフライ下地粉(特許文献4)なども提案されている。しかしながら、上記のような膨化処理して粉砕した米粉やα化度30%以上の小麦粉等を用いることによって、一般に吸湿性が上昇し、衣の付着性は向上するが、特に調理後のから揚げの衣のカラッとした食感や具材のジューシー感においては充分ではなく、さらに検討の必要がある。
In general, karaage refers to chicken, seafood, and other ingredients that are fried and then fried in oil. Fried rice powder is usually attached using the moisture on the surface of the ingredients, but depending on the ingredients, it is attached using water or liquid eggs attached to the surface from the outside. Some water-soluble garments are made from wheat flour and starch and are made with clothes, eggs, swelling agents, emulsifiers, etc. to improve the texture and appearance.
Basically, “fried food” is cooked in a state where the ingredients are not in contact with each other, and the ingredients in contact with each other are bound together. When making fried chicken, it is premised that the ingredients are not in contact with each other. In addition, the fried powder is uniformly attached to the surface of the ingredients, and the moisture of the ingredients oozes out. It is said that it is preferable from the viewpoint of manufacturing and work that the surface is not sticky and that the clothes formed from fried powder are not easily detached during cooking.
Conventionally, various investigations of fried flour have been conducted after paying attention to the workability when making fried food from the above. Examples thereof include a method using rice flour that has been expanded and pulverized (Patent Document 1), a method using expanded flour (Patent Document 2), and the like. In addition, a batter mix for deep-fried clothes with a main component of expanded alpha-flourized flour processed to have a solubility of 5 to 10% and a swelling degree of 6% or more, or rice flour, corn flour, bone flour, eggshell , Powders selected from among edible calcium powder, gums, and frying ground powder (Patent Document 4) containing pregelatinized starch (pregelatinization degree of 30% or more) have been proposed. However, using rice flour that has been pulverized and pulverized as described above or flour having a gelatinization degree of 30% or more generally increases hygroscopicity and improves the adhesion of clothes, but it is especially fried after cooking. The crispy texture of the garment and the juiciness of the ingredients are not sufficient, and further investigation is required.
また、得られた調理品は、揚げむらがなく、衣がカラッとしていて歯ごたえが良く、一方具材自体は水分の過剰な流出がなく、柔らかく、ジューシー感のあることが望ましいとされている。上記のような食感の良いから揚げが揚げられるように、従来より種々の検討がなされている。例えば、特許文献5には、小麦粉50〜70重量部と化工澱粉10〜30重量部と、粉末卵白、粉末卵黄、粉末状植物性たん白、粉末油脂、膨張剤及び増粘多糖類のうち3種類以上からなる粉体5〜25重量部とを含む揚げ物用衣材を使用する、油ちょう後に常温で保存しても、油ちょう後に冷凍もしくは冷蔵した後電子レンジ又はオーブン再加熱しても、衣の食感、外観及び風味を維持した揚げ物を提供できる技術が開示されている。また、特許文献6には、油脂、澱粉、及び植物性たん白を必須成分とし、油脂をバッター原料の15〜60重量%含むことを特徴とする方法が開示されている。さらに、特許文献7には、化工澱粉、デキストリン及び植物性たん白を必須成分とするフライ食品用の衣材に関する技術が、特許文献8には未α化澱粉及びα化澱粉からなる澱粉を主成分にし、これに起泡タイプの植物性たん白及び水を加えて撹拌混合して比重0.35〜0.6のバッターを調製したものを利用する技術が開示されている。これらの技術はいずれも、揚げ物表層部においては比較的さくさくとした食感が維持できるとしているが、衣が具材から離脱し難くすることに関してはさらに検討の必要がある。 In addition, it is said that the obtained cooked product should be smooth and crunchy with no uneven fried food, and the ingredients themselves should be soft and succulent with no excessive water leakage. . Conventionally, various studies have been made so that fried food can be fried because of its good texture. For example, Patent Document 5 includes 50 to 70 parts by weight of wheat flour and 10 to 30 parts by weight of modified starch, 3 of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide. Use a fried food material containing 5 to 25 parts by weight of powder consisting of more than one kind, even after storage at room temperature after oiling, or after freezing or refrigeration after oiling and reheating in a microwave oven or oven, A technique capable of providing a fried food that maintains the texture, appearance, and flavor of clothing is disclosed. Patent Document 6 discloses a method characterized by containing fats and oils, starch, and vegetable protein as essential components, and containing fats and oils in an amount of 15 to 60% by weight of the batter raw material. Further, Patent Document 7 discloses a technique relating to a foodstuff for a fried food containing chemical modified starch, dextrin and vegetable protein as essential components, and Patent Document 8 mainly includes starch composed of non-pregelatinized starch and pregelatinized starch. There is disclosed a technique of using a batter having a specific gravity of 0.35 to 0.6 by adding a foaming type vegetable protein and water to this and stirring and mixing them. All of these technologies are said to maintain a relatively short texture at the surface of the deep-fried food, but further consideration is required to make it difficult for the clothes to separate from the ingredients.
特許文献9には、膨潤度が4〜15で、且つ溶解度が10重量%以下である架橋澱粉を20重量%以上含有させた衣材に関する技術が開示されており、好ましくは大豆たん白を3〜20重量%含有するとソフトでサクサクした食感になると記載されている。さらに、大豆たん白には、加熱処理した全脂大豆粉や脱脂大豆粉、脱脂大豆粉をエクストルーダーで処理した粒状大豆たん白が含まれるとの記載があるが、本発明とは食感も異なることから、結着防止効果もないと考えられる。また、特許文献10には、フライ可能な食用粒状物をから揚げ粉に混合したことを特徴としたから揚げ粉に関する技術開示がある。食用粒状物には粒状植物性たん白も含まれる。これはから揚げの表面に適度な凹凸感をだすのが目的である。特許文献11には加熱変性し水不溶化した最大粒径2.0mm未満の微粒状植物性たん白を衣材中に含有することを特徴とする揚げ物用衣材に関する技術が開示されている。この発明で微粒状とは比較的大きな粒度(粒径0.85〜4mmの微粒状大豆たん白が記載されている。)を指している。特許文献12、特許文献13において、脱脂大豆粉や全脂大豆粉を添加した揚げ物用衣材が明示されている。以上のいずれの発明からも衣同士の結着防止効果は得ることができないか、もしくは結着防止効果は示唆されていない。 Patent Document 9 discloses a technique relating to a clothing material containing 20% by weight or more of a crosslinked starch having a degree of swelling of 4 to 15 and a solubility of 10% by weight or less, preferably 3% of soybean protein. It is described that when it is contained by 20% by weight, a soft and crisp texture is obtained. Furthermore, the soybean protein includes a description of heat-treated whole fat soybean powder, defatted soybean powder, and granular soybean protein obtained by treating the defatted soybean powder with an extruder, but the present invention also has a texture. Since it is different, it is thought that there is no binding prevention effect. Further, Patent Document 10 has a technical disclosure relating to fried flour, which is characterized by mixing fried edible granular material with fried flour. Edible particulates also include granular vegetable protein. The purpose of this is to give a moderate unevenness to the surface of fried chicken. Patent Document 11 discloses a technique relating to a deep-fried clothing material characterized by containing in the clothing material a fine vegetable vegetable protein having a maximum particle size of less than 2.0 mm that has been heat-denatured and insolubilized in water. In the present invention, the fine particle refers to a relatively large particle size (the fine particle soybean protein having a particle size of 0.85 to 4 mm is described). In Patent Document 12 and Patent Document 13, a fried food material to which defatted soybean powder or full-fat soybean powder is added is specified. From any of the above inventions, the effect of preventing binding between clothes cannot be obtained, or the effect of preventing binding is not suggested.
また、特許文献14には、従来衣ミックスを用いて得られる衣は、クリスピー(パリパリして、しかももろい食感)さに欠け、歯切れも悪く、また穀粉本来の食味が呈されず、未だ充分には満足の行くものが得られなかったという問題点を解決するために、衣ミックス中に特定粒度の強力系硬質小麦粉砕物を一定量以上添加配合せしめれば、クリスピーな食感で歯切れも良く、しかも食味が特に優れた揚げ衣が得られることを見い出し、、粒度が32メッシュスルー80メッシュオーバーの強力系硬質小麦粉砕物を5重量%以上含有することを特徴とする衣ミックスを提案している。 Further, in Patent Document 14, the clothing obtained using the conventional clothing mix lacks crispy (crisp and fragile texture), has poor crispness, does not exhibit the original taste of flour, and is still sufficient. In order to solve the problem that satisfactory products could not be obtained, adding a certain amount or more of a strong hard wheat pulverized product with a specific particle size into the clothing mix, the crisp texture and good crispness In addition, it has been found that a deep-fried garment with particularly excellent taste can be obtained, and has proposed a garment mix characterized by containing 5% by weight or more of a strong hard wheat pulverized product having a particle size of 32 mesh through 80 mesh over .
近年調理の簡便性を求める消費者が多くなり、少量の油でから揚げをしたいとの要望がある。しかし、少量の油でから揚げを調理すると、衣同士の結着、外観の不良、また吸油過多により衣の食感が油っぽいから揚げになってしまうという新たな問題点が生じて来ている。基本的に「揚げ物」は、具材同士が接触していない状態で調理するものであり、少量の油でから揚げを調理すると具材が物理的に狭い空間に密に存在することになり衣同士の結着が起こりやすい状態になる。
そこで、本発明は、従来の技術では困難な、少ない油でも衣形状を壊すことなく、カリカリとした食感で油っぽさを感じにくいから揚げを得ることの出来るから揚げ粉及びから揚げの製法を提供することを目的とした。
In recent years, there have been increasing demands for convenience in cooking, and there is a desire to fry with a small amount of oil. However, when fried with a small amount of oil, new problems arise, such as the binding between clothing, poor appearance, and excessive oil absorption, the texture of the clothes will become fried. Yes. Basically, “fried food” is cooked in a state where ingredients are not in contact with each other. When cooking fried food with a small amount of oil, the ingredients are physically present in a narrow space and clothing. It becomes the state where the binding between each other easily occurs.
Therefore, the present invention is difficult with conventional techniques, and it is difficult to feel the oiliness with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. The purpose was to provide a manufacturing method.
本発明者は、前期課題を解決すべく研究する中で、一般的にパスタ類に使用されるデュラム小麦に注目し、その中でも特に、パスタ用のセモリナより更に細かく粉砕し粒径が212μm以下の小麦粉において、効果が上がることを発見した。また、たんぱく質が高変性している大豆粉で、粒系212μm以下でかつNSIが30以下の大豆粉と組み合わせて使用することで、より食感、衣形状が良好なから揚げ粉を得ることを発見した。 The present inventor has focused on durum wheat, which is generally used for pasta during research to solve the previous problems, and in particular, it is more finely pulverized than a semolina for pasta and has a particle size of 212 μm or less. I found that the effect is improved in flour. In addition, soybean powder with highly denatured protein can be used in combination with soybean powder with a grain size of 212 μm or less and NSI of 30 or less to obtain a deep-fried powder with a better texture and clothing shape. discovered.
すなわち、本発明は、から揚げ粉衣材中に粒径212μm以下のデュラム小麦粉を含有することを特徴とするから揚げ粉を要旨とする。 That is, the gist of the present invention is fried flour because it contains durum flour having a particle size of 212 μm or less in the fried flour dressing material.
粒径が212μm以下でかつNSIが30以下である大豆粉を含有しており、本発明は、から揚げ粉衣材中に粒径212μm以下のデュラム小麦粉、および粒径が212μm以下でかつNSIが30以下である大豆粉を含有することを特徴とするから揚げ粉を要旨とする。 The present invention contains soy flour having a particle size of 212 μm or less and NSI of 30 or less, and the present invention includes durum wheat having a particle size of 212 μm or less, and a particle size of 212 μm or less and NSI It is characterized by containing soy flour that is 30 or less, and the gist is fried flour.
水溶き衣のから揚げ粉であり、本発明は、から揚げ粉衣材中に粒径212μm以下のデュラム小麦粉を含有する、好ましくはさらに粒径が212μm以下でかつNSIが30以下である大豆粉を含有することを特徴とする水溶き衣のから揚げ粉を要旨とする。 The present invention relates to a soy flour having a particle size of 212 μm or less, preferably a particle size of 212 μm or less and an NSI of 30 or less. The gist of the fried powder of water-soluble clothing characterized by containing.
油ちょう時に衣同士が結着することがないから揚げ粉であり、本発明は、から揚げ粉衣材中に粒径212μm以下のデュラム小麦粉を含有する、好ましくはさらに粒径が212μm以下でかつNSIが30以下である大豆粉を含有することを特徴とする油ちょう時衣同士が結着することがないから揚げ粉、好ましくは水溶き衣のから揚げ粉を要旨とする。 It is a deep-fried flour because the clothes do not bind to each other when dipping, and the present invention contains durum wheat having a particle size of 212 μm or less in the dry-fried flour dressing material, preferably a particle size of 212 μm or less and The gist of fried powder, preferably fried powder of water-soluble garments, is that oily clothes, which contain soybean powder having an NSI of 30 or less, do not bind to each other.
また、本発明は、上記のいずれかのから揚げ粉を衣材に用いて調製したから揚げを要旨とする。 In addition, the gist of the present invention is that fried powder is prepared from any one of the above using as a clothing material.
本発明により、少ない油でも衣形状を壊すことなく、カリカリとした食感で油っぽさを感じにくいから揚げを得ることのできるから揚げ粉及びから揚げを提供することができる。本発明のから揚げ用衣材を使用することで、衣同士が接触している状況下、さらには、密着している状況下でから揚げを調理しても衣同士の結着がなく、衣の食感もカリカリとした油っぽくないから揚げが得られるようになったものである。衣同士が結着した状態というのは、複数のから揚げの衣が一体となり分離できない状態、または無理に分離させた場合に衣が損傷し外観の悪いから揚げになる状態を指す。一方、衣同士が結着しない状態とは、接触した状態で油ちょうした場合に衣同士が軽く付着することはあるが、容易に分離可能で、かつ、分離後のから揚げの衣に表面に付着していた痕跡が残らない状態のことを指す。 According to the present invention, it is possible to provide fried powder and fried food since fried food can be obtained because it is difficult to feel oily with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. By using the fried garment material of the present invention, there is no binding between the garments even if the fried food is cooked in a situation where the garments are in contact with each other, and further in a situation where the garments are in close contact with each other. The texture is not crispy and oily, so fried food can be obtained. The state in which the clothes are bound to each other refers to a state where a plurality of fried clothes are integrated and cannot be separated, or a state where the clothes are damaged when the clothes are forcibly separated, resulting in a deep appearance. On the other hand, the state where the clothes do not bind to each other is that the clothes are lightly adhered when oiled in contact with each other, but can be easily separated, and the surface of the clothes after filing is separated from the surface. This refers to the state where the traces that were attached do not remain.
すなわち、から揚げを作る際に、少ない油で具材同士が密着している状態での調理が可能であり、から揚げ粉が具材の表面に均一に付着されること、具材の水分が滲み出してその表面がベタ付かないこと、加熱調理中において、から揚げ粉で形成される衣が容易に離脱することがない、製造上、また作業上から好ましいから揚げ粉を提供することができる。また、本発明のから揚げ粉を使用することで、カリカリとしたとした歯切れが良く、油っぽさを感じにくいから揚げ食品を提供することができる。 In other words, when making fried chicken, cooking is possible in a state where the ingredients are in close contact with a small amount of oil, and the fried powder is uniformly attached to the surface of the ingredients, the moisture of the ingredients It is possible to provide a deep-fried powder because it oozes and the surface is not sticky, and the clothes formed from the deep-fried powder are not easily detached during cooking. . In addition, by using the fried powder of the present invention, it is possible to provide a deep-fried food because it is crisp and crispy and less oily.
一般にから揚げは、小麦粉、馬鈴薯澱粉、コーンスターチ、とうもろこし粉などの穀粉に、食塩、糖類、脱脂粉乳、調味料、香辛料、乳化剤、膨張剤、卵などを加えたもの、あるいは予めこれらの材料が混合されてなる専用のミックス粉を、鶏肉や豚肉などの畜肉や、エビ、カニ、イカ、魚などの水産物、といった具材に直接まぶしたり、又は水に溶いたものをこれらの具材にからめた後に油で揚げて調理したものである。業務用のから揚げ粉では、具材にまぶして調理することを目的としたから揚げ粉をまぶし衣タイプ、水、油脂などの液体に溶いた後に具材にからめて調理することを目的としたものを水溶き衣タイプと分類して用いられている。 In general, fried chicken is made by adding flour, potato starch, corn starch, corn flour, etc., salt, sugar, skim milk powder, seasonings, spices, emulsifiers, swelling agents, eggs, etc., or these ingredients are mixed in advance The special mix powder that has been made is sprinkled directly on ingredients such as livestock meat such as chicken and pork and marine products such as shrimp, crab, squid and fish, or stuffed with ingredients dissolved in water. Later fried in oil and cooked. The purpose of cooking fried flour for business use is to sprinkle the ingredients, so that the fried powder is sprinkled with a liquid such as a clothing type, water, oil, etc. It is used by classifying things as water-resistant clothing types.
本発明のから揚げ粉は、衣材は粉のまま用いることもできるが、加水して溶き衣としたほうがよい。また、本発明において水溶き衣のから揚げ粉とは、から揚げ粉に水を混合して使用するから揚げ粉のことをいう。混合する水には、あらかじめ調味料、増粘多糖類等の物質を溶解、分散して使用することもできる。水溶き衣タイプとすることで、具材は水分の過剰な流出がなく、衣がカラッとしていて歯ごたえがよく、一方で、具材が柔らかくジューシー感のある食感の良いから揚げを得ることができる。 The fried flour of the present invention can be used in the form of powder as a dressing material, but it is better to add water to make a melted dress. In the present invention, the fried powder of water-soluble garments means fried powder because water is mixed with fried powder. In water to be mixed, substances such as seasonings and thickening polysaccharides can be dissolved and dispersed in advance. By using a water-soluble clothing type, the ingredients do not have excessive spillage of moisture, and the clothes are crunchy and crunchy. On the other hand, the ingredients are soft and have a juicy texture, so you can get fried food. it can.
本発明の衣材を水溶き衣として利用する場合、加水量は典型的には、衣材に対して70〜130重量%である。適当な粘度になるように加水するのが好ましい。水溶き衣の粘度は通常、数百〜数千mPa・sの範囲が一般的であるが、本発明の衣材においては、通常よりも高めの粘度が好ましい。具体的には、25℃にてB型粘度計で測定した粘度が6,000mPa・s〜18,000mPa・sとなるように加水するのが好ましい。粘度が高いほうが、油ちょう後のから揚げがジューシーで衣の食感も好ましいものになる。また、粘度を調節するために増粘剤などを使用することもできる。 When the clothing material of the present invention is used as a water-soluble clothing, the amount of water is typically 70 to 130% by weight based on the clothing material. It is preferable to add water to an appropriate viscosity. The viscosity of the water-soluble clothing is generally in the range of several hundred to several thousand mPa · s. However, in the clothing material of the present invention, a higher viscosity than usual is preferable. Specifically, it is preferable to add water so that the viscosity measured at 25 ° C. with a B-type viscometer is 6,000 mPa · s to 18,000 mPa · s. When the viscosity is higher, the fried food after juicy is juicy and the texture of the clothes is also preferable. A thickener or the like can also be used to adjust the viscosity.
デュラム小麦粉、大豆粉を除いた衣材の組成は、デュラム小麦粉を除く小麦粉、でん粉、加工でん粉(併せて以下「その他の穀粉」という)と、食感の改良や外観の向上のために、卵・膨張剤・乳化剤、などを配合する通常使用される素材に、特定のデュラム小麦粉、好ましくはさらに大豆粉を配合するものである。味付けのため食塩、糖類、粉末調味料等の既知の調味料を添加することも可能である。更には、着色料、着香料、乳化剤、その他の食品添加物を含有することを妨げない。 The composition of the material excluding durum flour and soy flour is wheat flour, starch, processed starch (hereinafter referred to as “other flour”) excluding durum flour, and eggs to improve the texture and appearance. -A specific durum wheat flour, preferably a soybean flour, is blended with a commonly used material for blending an expanding agent, an emulsifier, and the like. It is also possible to add known seasonings such as salt, sugar and powder seasonings for seasoning. Furthermore, it does not prevent containing a coloring agent, a flavoring agent, an emulsifier, and other food additives.
その他の穀粉として、小麦粉は強力粉、準強力粉、中力粉、薄力粉などを用いることができる。でん粉は、小麦、コーン、ワキシーコーン、米などの穀物でん粉、馬鈴薯、タピオカ等の芋類でん粉、小豆、いんげん豆、ササゲ、そら豆、及びその他の豆類等に由来するものやいずれにも該当しないサゴでん粉などが列挙できる。これらを原料とする焙焼デキストリン、酵素変性でん粉、酸分解でん粉、酸化でん粉、エステル化でん粉、エーテル化でん粉、架橋でん粉、アルファー化でん粉、湿熱処理でん粉などの加工でん粉等を用いることができる。その他の穀粉の組み合わせについては、特に限定はなく、でん粉等単独で配合することもできる。 As other flours, wheat flour can be strong flour, quasi-strong flour, medium flour, weak flour and the like. Starch is wheat starch, corn, waxy corn, cereal starch such as rice, potato starch such as potato, tapioca, red beans, kidney beans, cowpea, broad beans, and other beans. Etc. can be enumerated. Processed starches such as roasted dextrin, enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch, and wet heat-treated starch can be used. There are no particular limitations on the combination of other flours, and starch and the like can be blended alone.
調味料としては、例えば食塩、糖類(例、単糖類、二糖類、オリゴ糖、糖アルコール)、粉末醤油、粉末味噌、化学調味料(例、アミノ酸系調味料、核酸系調味料)、コハク酸ナトリウム、植物蛋白加水分解物(HVP)粉末などから選ばれたものを適宜組み合わせて用いることができる。 Examples of seasonings include salt, saccharides (eg, monosaccharides, disaccharides, oligosaccharides, sugar alcohols), powdered soy sauce, powdered miso, chemical seasonings (eg, amino acid seasonings, nucleic acid seasonings), succinic acid. Those selected from sodium, plant protein hydrolyzate (HVP) powder, and the like can be used in appropriate combination.
本発明のから揚げ粉は、上記例の如く調製した衣素材をベースとし、これに特定のデュラム小麦粉、好ましくはさらに特定の大豆粉を配合するものである。
デュラム小麦粉は、デュラム小麦を通常の製粉行程で処理するか、あるいは、一般の粉砕機と組み合わせて粉砕して得ることができる。また、篩い分け等により分級してすることで特定の粒度分布のデュラム小麦粉を得ることができる。デュラム小麦粉の粒度分布は212μm以下で構成されているのがよく、望ましくは、150μm以下である。212μm以上の粒径の小麦粉が10%以上含まれると、水溶き衣が均一に付着しにくくから揚げの衣同士が結着する要因となる。デュラム小麦粉の粒径の分布は、50μm〜150μmが30%以上含まれていればよい。50μm以下の粒径が60%以上含まれると、結着防止効果は維持されるが、カリカリとした適度な歯ごたえと軽さのバランスをもつ食感を創出する事が出来ない。
The deep-fried fried flour of the present invention is based on the clothing material prepared as in the above example, and a specific durum wheat flour, preferably a specific soy flour is added thereto.
Durum wheat can be obtained by treating durum wheat in a normal milling process or by pulverizing it in combination with a general pulverizer. Moreover, the durum flour of a specific particle size distribution can be obtained by classifying by sieving. The particle size distribution of the durum flour should be composed of 212 μm or less, and desirably 150 μm or less. If wheat flour having a particle size of 212 μm or more is contained in an amount of 10% or more, it becomes difficult for water-soluble clothing to adhere uniformly, which causes fried clothing to bind together. As for the particle size distribution of the durum flour, 50% to 150 μm may be included in an amount of 30% or more. When the particle size of 50 μm or less is contained by 60% or more, the anti-binding effect is maintained, but it is not possible to create a texture that has a balance between light and crunchy texture and lightness.
本発明において粒径の特定範囲の分布は、レーザ回折式粒度分布測定装置を用いて、フラウンホーファー回折法で測定して篩上、篩下の体積基準分布(積算分布または頻度分布)として測定する。測定値は、装置とプログラムによりばらつきが見られ、以下、未満という数学的な概念は意味がない。本発明において、誤差は測定値の±5%と考える。具体的には本発明で粒径150μm以下の粉体が10重量%であるとは、粒径測定値150μm以下の体積基準積算分布が10.5%以下であること、粒径50μm以上の粉体が10重量%であるとは、粒径測定値50μmの篩上の体積基準積算分布が9.5%以上であること、を指す。デュラム小麦粉の場合、特定の粒径範囲ごとの密度は、一定と考えてよく(小麦粉は約1.4g/cm3)体積基準分布を重量基準分布に読み替えても同等である。粒径の特定範囲の分布は、粒径を篩により分級し、重量を測定して求めたときの重量基準分布により求めることもできる。 In the present invention, the distribution of the specific range of the particle size is measured by a Fraunhofer diffraction method using a laser diffraction particle size distribution measuring device, and is measured as a volume reference distribution (integrated distribution or frequency distribution) on and under the sieve. . The measured values vary depending on the device and the program, and the mathematical concept of less than the following is meaningless. In the present invention, the error is considered to be ± 5% of the measured value. Specifically, 10% by weight of the powder having a particle size of 150 μm or less in the present invention means that the volume-based integrated distribution having a particle size measurement value of 150 μm or less is 10.5% or less, and the powder having a particle size of 50 μm or more. 10% by weight of the body means that the volume-based cumulative distribution on the sieve having a particle size measurement value of 50 μm is 9.5% or more. In the case of durum wheat flour, the density for each specific particle size range may be considered constant (wheat flour is about 1.4 g / cm 3 ), and the volume-based distribution is equivalent to the weight-based distribution. The distribution of the specific range of particle size can also be obtained from the weight-based distribution obtained by classifying the particle size with a sieve and measuring the weight.
前記デュラム小麦粉の添加量は、衣材の粉体中に20重量%〜50重量%望ましくは30重量%〜50重量%がよい。20重量%以下では、結着防止効果が出ないし、50重量%を越えると食感が硬くなる。 The addition amount of the durum wheat flour is 20 wt% to 50 wt%, preferably 30 wt% to 50 wt% in the powder of the clothing material. If it is 20% by weight or less, the effect of preventing binding does not appear, and if it exceeds 50% by weight, the texture becomes hard.
大豆粉は、粒径が212μm以下でかつNSIが30以下、好ましくは25以下、より好ましくは25〜10の範囲のものを配合する。大豆粉は、乾燥大豆を粉砕することによって得ることができる。粉砕前に脱皮、脱脂などの処理を行った後に粉砕してもよい。脱脂せずに粉砕したものを全脂大豆粉、脱脂後に粉砕したものを脱脂大豆粉と呼ぶ。前記大豆粉を得る方法としては、乾熱もしくは湿熱加熱、及び間接もしくは直接加熱を問わず、大豆粉が熱変性してNSIが30以下となる方法を用いれば良い。例えば大豆粉を一軸型あるいは二軸型のエクストルーダーのような加圧加熱装置を用いて大豆たん白が変性するに十分なほど(例えば100〜200℃)加圧加熱し、押出する方法を用いることもできる。また、非加熱大豆粉をマイクロウェーブ等で110〜135℃で30秒〜5分間加熱することによって加熱大豆粉を得ることができる。 The soybean powder has a particle size of 212 μm or less and an NSI of 30 or less, preferably 25 or less, more preferably 25 to 10 in range. Soy flour can be obtained by grinding dry soybeans. You may grind | pulverize after processing, such as peeling and degreasing, before grinding | pulverization. What is pulverized without defatting is called full-fat soybean powder, and what is pulverized after defatted is called defatted soybean powder. As a method for obtaining the soybean powder, a method in which the soybean powder is thermally denatured to have an NSI of 30 or less regardless of whether it is dry heat or wet heat heating, or indirectly or directly heated, may be used. For example, a method is used in which soybean powder is heated under pressure (for example, 100 to 200 ° C.) by using a pressure heating apparatus such as a uniaxial or biaxial extruder and is sufficiently heated to denature the soybean protein (for example, 100 to 200 ° C.). You can also Moreover, a heated soybean powder can be obtained by heating non-heated soybean powder at 110-135 degreeC with a microwave etc. for 30 second-5 minutes.
上記大豆粉の粒径は212μm以下、より好ましくは106μm以下が適当である。粒径212μm以下の大豆粉を得る方法としては、一般的に使用されている粉砕方法と分級方法を組み合わせて使用することが出来る。粉砕は、ピンミル、ジェットミルのような衝撃式粉砕機、剪断式粉砕機、マスコロイダー、グラインダー、石臼のような磨砕式粉砕機、または低温凍結粉砕機のような複合型粉砕機等、その他の公知の粉砕機を用いて行ってもよい。分級も一般的に行われている方法により行えばよい。例えば、振動篩い、面内篩い、気流による微粒子群の分散作用などによる篩い分け、ハイドロセパレータ、液体サイクロンなどを用いた湿式分級、重力分級機、慣性分級機、遠心分級機などを用いた乾式分級、その他公知の分級方法を用いて行えばよい。例えば目開き212μmの篩を通過させることにより粒径212μm以下の大豆粉を得ることができる。 The particle size of the soybean powder is suitably 212 μm or less, more preferably 106 μm or less. As a method for obtaining soybean powder having a particle size of 212 μm or less, a commonly used pulverization method and classification method can be used in combination. For pulverization, impact pulverizers such as pin mills, jet mills, shear pulverizers, mass colliders, grinders, grinding pulverizers such as millstones, or complex pulverizers such as cryogenic freeze pulverizers, etc. Alternatively, a known pulverizer may be used. Classification may be performed by a generally performed method. For example, vibrating sieve, in-plane sieve, sieving by dispersing action of fine particles by air flow, wet classification using hydro separator, liquid cyclone, etc., dry classification using gravity classifier, inertia classifier, centrifugal classifier, etc. Other known classification methods may be used. For example, soybean powder having a particle size of 212 μm or less can be obtained by passing through a sieve having an opening of 212 μm.
粉末の粒径の測定方法は、篩で分ける方法、顕微鏡などを用いて寸法を計る方法、沈降速度から求める方法、慣性力から求める方法、媒体に分散させて回折光や散乱光を利用して測定する方法など多くの方法が採られているが、測定方法によって、粒径の値が異なることが知られている。また、大豆粉の粒子の形状は、完全な球形ではなく、直接的に粒子径を定義することはできない。なお、JIS規格では、標準フルイ規格(JIS Z−8801)があり、篩の目開きで篩のサイズを規格しており、JIS Z 8901「試験用粉体及び試験用粒子」の用語の定義の項には、粒径について、「ふるい分け法によって測定した試験用ふるいの目開きで表したもの、沈降法によるストークス相当径で表したもの、顕微鏡法による円相当径で表したもの及び光散乱法による球相当、並びに電気抵抗試験方法による球相当値で表したもの。」という記述がある。そこで、本発明で、大豆粉における粒径が212μm以下とは、目開き212μmの篩を通過する粒径のことを指す。 The method of measuring the particle size of the powder is a method of separating with a sieve, a method of measuring the size using a microscope, a method of obtaining from the sedimentation velocity, a method of obtaining from the inertial force, and using diffracted light or scattered light dispersed in a medium. Many methods such as a measurement method have been adopted, and it is known that the value of the particle size varies depending on the measurement method. Further, the shape of the soybean flour particles is not a perfect sphere, and the particle size cannot be defined directly. In addition, the JIS standard has a standard sieve standard (JIS Z-8801), and the size of the sieve is specified by the opening of the sieve. The definition of the term JIS Z 8901 “Test powder and test particles” In the section, the particle size is expressed as “the size of the test sieve measured by the sieving method, the Stokes equivalent diameter by the sedimentation method, the equivalent circle diameter by the microscopic method, and the light scattering method. And the equivalent of the sphere by the electrical resistance test method. " Therefore, in the present invention, the particle size in soybean powder of 212 μm or less refers to the particle size passing through a sieve having an opening of 212 μm.
NSI(Nitrogen Solubility Indexの略)とは、水溶性窒素指数を意味し、総蛋白含量に対する水溶性蛋白量を示し、蛋白質の変性度を示す指標となる。
NSIは基準油脂分析実験法2003年版(日本油化学会編)1.8.2−1996に記載の方法で測定することができる。
[NSIの測定方法]
大豆粉5gを遠心分離用のガラスチューブに量り取る。20℃±2℃の蒸留水50mlに溶解し、30℃の振とう機で60分間振とうする。チューブを取り出し2000rpmで10分遠心分離した後、上澄みを250mlメスフラスコに移す。チューブ中の残分には新たな蒸留水50mlを加え、前回同様に60分間の振とうと10分間の遠心を行い、上清を前記のメスフラスコに移す。この操作を4回繰り返し抽出液を全量フラスコに集める。少量の蒸留水を用いて器具を洗い、洗液をフラスコに収めた後、250mlにメスアップする。フラスコの内容物を均一にした後、ろ紙で250mlの三角フラスコにろ過する。50mlをケルダールフラスコにホールピペットで測りとり、ケルダール法により窒素量を定量し、水溶性窒素量(Ns)を求める。
大豆粉1gを正確に量り取り、ケルダール法により調製試料中の全窒素量(N)を求め、次式よりNSIを求める。
NSI=Ns/N×100
The NSI (abbreviation for N itrogen S olubility I ndex), means water-soluble nitrogen index, shows a water-soluble protein content to total protein content, the index indicating the degree of modification of the protein.
NSI can be measured by the method described in Reference Oil and Fat Analysis Experimental Method 2003 Edition (Edited by Japan Oil Chemists' Society) 1.8.2-1996.
[Measurement method of NSI]
Weigh 5 g of soy flour into a glass tube for centrifugation. Dissolve in 50 ml of distilled water at 20 ° C. ± 2 ° C. and shake with a shaker at 30 ° C. for 60 minutes. Remove the tube and centrifuge at 2000 rpm for 10 minutes, then transfer the supernatant to a 250 ml volumetric flask. Add 50 ml of fresh distilled water to the residue in the tube, shake for 60 minutes and centrifuge for 10 minutes as before, and transfer the supernatant to the volumetric flask. This operation is repeated 4 times, and the extract is collected in a whole flask. The instrument is washed with a small amount of distilled water, and the washings are stored in a flask and then made up to 250 ml. After homogenizing the contents of the flask, filter through a filter paper into a 250 ml Erlenmeyer flask. Weigh 50 ml into a Kjeldahl flask with a whole pipette, determine the amount of nitrogen by the Kjeldahl method, and obtain the amount of water-soluble nitrogen (Ns).
1 g of soybean powder is accurately weighed, the total nitrogen amount (N) in the prepared sample is obtained by the Kjeldahl method, and NSI is obtained from the following formula.
NSI = Ns / N × 100
NSI30以下の大豆粉では水溶性蛋白が少なく、油ちょう時に衣から水が速やかに失われるため、衣の表面がすばやく乾燥する。一方、粒径が小さい場合にも水を保持しにくいため、油ちょう時に速やかに乾燥する。その結果、接触している衣同士が結合しにくく、かつ、からっとし、カリカリと好ましい食感になると考えられる。
大豆粉として、全脂大豆粉および脱脂大豆粉単独でも油ちょう時衣同士が結着することがない効果を奏するが、これらを併用した場合のほうがより効果があるといえる。粒径が212μ以下でNSIが30以下の大豆粉は衣材の粉体中2重量%〜20重量%、好ましくは4重量%〜12重量%、より好ましくは5〜10重量%含まれるのが適当である。
Soy flour with an NSI of 30 or less has little water-soluble protein, and water is quickly lost from the garment when oiled, so the surface of the garment dries quickly. On the other hand, even when the particle size is small, it is difficult to retain water, so it dries quickly when dipping. As a result, it is considered that clothes that are in contact with each other are less likely to be combined with each other, and the clothes are crisp and crunchy.
Even if full-fat soybean powder and defatted soybean powder alone are used as the soybean powder, there is an effect that the clothes are not bound to each other, but it can be said that the combination of these is more effective. Soy flour having a particle size of 212 μm or less and NSI of 30 or less is included in the powder of the clothing material in an amount of 2 to 20% by weight, preferably 4 to 12% by weight, more preferably 5 to 10% by weight. Is appropriate.
また、本発明は、上記のから揚げ粉、例えばから揚げ粉衣材中に粒径212μm以下のデュラム小麦粉、および粒径が212μ以下でかつNSIが30以下である大豆粉を含有するから揚げ粉を衣材に用いて調製したから揚げである。
から揚げに用いる油ちょう用油脂の種類や油ちょうする条件は特に限定されない。油ちょう用油脂の種類は、油脂の耐熱性、安定性、風味、所望のフライ適性を得る等を考慮して、動植物油脂や、分別、水素添加、エステル交換油等の加工を施したものを1種あるいは2種以上の組み合わせたものを選択し、加熱調理すればよい。
本発明のから揚げ粉は、なべやフライパンなどの油ちょう器具の表面に結着せず、から揚げの衣同士が結着し難い特性があることから、底部から1〜2cmの油脂を加えて、衣をからめた具材を油量の2〜4倍入れて、衣同士が接触する状態で油ちょうしても、衣はがれのないから揚げを製造することができるという特徴がある。少量の油脂で調理できることから、経済的かつ簡便であり、一般家庭においては、直径15cm〜30cmの平底のフライパンでから揚げをつくるのに最適である。
The present invention also includes the above-described deep-fried fried flour, for example, durum wheat having a particle size of 212 μm or less, and a soybean flour having a particle size of 212 μ or less and NSI of 30 or less in the fried flour dressing material. It is deep-fried because it was prepared using garment.
There are no particular limitations on the type of oil and fat used for frying and the conditions for frying. The types of fats and oils for oil and fat are processed with animal and vegetable fats and oils, fractionation, hydrogenation, transesterification oil, etc. in consideration of the heat resistance, stability, flavor, and desired frying suitability of fats and oils. What is necessary is just to select what combined 1 type or 2 types or more, and to cook.
The fried flour of the present invention does not bind to the surface of oil pans such as pans and frying pans, and has the property that it is difficult for the fried garments to bind to each other. There is a feature that fried foods can be produced because the clothes do not come off even if the ingredients garnished with 2-4 times the amount of oil and oiled in a state where the clothes are in contact with each other. Since it can be cooked with a small amount of oil and fat, it is economical and convenient, and it is most suitable for making fried food in a flat bottom frying pan having a diameter of 15 to 30 cm in general households.
本発明の詳細を実施例で説明する。本発明はこれらの実施例によってなんら限定されるものではない。 Details of the present invention will be described in the examples. The present invention is not limited to these examples.
[実施例1〜5,比較例1〜2]
〈サンプルの調整〉
デュラム小麦のセモリナ(サンプルNo.1)を目開き212μm(70メッシュ)および150μm(100メッシュ)の篩で粗粒を除去し、212μm篩下、および、150μ篩下のデュラム小麦粉No.2、No.3を調製した。市販のデュラム小麦粉(サンプルNo.2)としてシルクロード(昭和産業株式会社製)を用意した。デュラム小麦のセモリナ(サンプルNo.1)をロールミルとシフターを用いて、粉砕、篩い分けを繰り返してデュラム小麦粉サンプルNo.5を調製した。デュラム小麦粉サンプルNo.6をハンマーミル(パルベライザー:ホソカワミクロン株式会社製)で粉砕し、デュラム小麦粉サンプルNo.7を調製した。このようにして得られたサンプルNo.1〜7についてレーザ回折式粒度分布測定装置(SypatecHEROS(H0348)&RODOS:日本電子株式会社製)を用いて、計算モードはフラウンホーファー回折法で粒度分布を測定した。デュラム小麦粉サンプルの体積基準粒度分布(%)を表1に示す。
[Examples 1-5, Comparative Examples 1-2]
<Sample adjustment>
Coarse grains of Durum wheat semolina (sample No. 1) were removed with a sieve having an opening of 212 μm (70 mesh) and 150 μm (100 mesh), and Durum flour No. 2, no. 3 was prepared. Silk Road (made by Showa Sangyo Co., Ltd.) was prepared as commercially available durum flour (sample No. 2). Durum wheat semolina (sample No. 1) was pulverized and sieved repeatedly using a roll mill and shifter, and durum wheat sample No. 1 was used. 5 was prepared. Durum flour sample no. 6 was pulverized with a hammer mill (Pulverizer: manufactured by Hosokawa Micron Co., Ltd.). 7 was prepared. Sample No. obtained in this way. About 1-7, the particle size distribution was measured by the Fraunhofer diffraction method in the calculation mode using the laser diffraction type particle size distribution measuring apparatus (SypatecHEROS (H0348) & RODOS: made by JEOL Ltd.). The volume-based particle size distribution (%) of the durum flour sample is shown in Table 1.
(から揚げの製造)
表2の配合表に示す配合でから揚げ粉を調製した。得られたからそれぞれの揚げ粉に対して110重量%加水し溶き衣液190g作成し、鶏肉390g(1片あたり30g、13個カット)と合えた。直径26cmのフライパンに180gの油を入れた。油脂の温度を160〜170℃で保持されるの火力とし、初発温度165℃で衣を和えた鶏肉を約1秒間隔で投入後、5分間油ちょうした。溶き衣液の残量は30gであり、油に投入後のフライパンの底から、油脂の表面の深さ(油深)は2cmであった。したがって、560gの衣を和えた鶏肉を油深2cmで調理したことになる。
(Manufacture of fried chicken)
Fried flour was prepared from the formulation shown in the formulation table of Table 2. Since it was obtained, 110% by weight of each fried flour was added and 190 g of melted coating liquid was prepared and combined with 390 g of chicken (30 g per piece, 13 cuts). 180 g of oil was put in a frying pan having a diameter of 26 cm. The temperature of the fats and oils was kept at 160 to 170 ° C., and chicken with garments at an initial temperature of 165 ° C. was added at intervals of about 1 second and then oiled for 5 minutes. The remaining amount of the melted coating liquid was 30 g, and the depth (oil depth) of the oil and fat surface was 2 cm from the bottom of the frying pan after being poured into the oil. Therefore, chicken with 560 g of clothes was cooked at an oil depth of 2 cm.
得られたそれぞれのから揚げについて、衣の結着防止効果と衣の食感を以下の基準により評価した。
結着防止効果
◎:から揚げ同士の結着がなく容易に箸で分離する。
○:から揚げ同士の結着は弱く箸で分離できる。から揚げ形状に影響はない。
△:から揚げ同士は結着するが分離でき、から揚げとして許容できる。
×:から揚げ同士の結着が強固で、分離すると衣がはがれから揚げ外観として好ましくない。
食感
+2:カリカリよりガリッとした食感、または、明らかに硬い食感。
+1:カリカリした食感はあるが、ガリッとした硬さも少し感じる食感。
±0:適度なカリカリ感のある食感(適度な歯ごたえと軽さのバランスをもつ食感)。
−1:カリカリとした食感がやや弱い。ややソフトな食感。
−2:カリカリとした食感が弱い。ソフトな食感。
結果を表3にまとめた。
About each fried chicken obtained, the binding prevention effect of clothing and the texture of clothing were evaluated according to the following criteria.
Anti-binding effect ◎: There is no binding between fried chickens, and they are easily separated with chopsticks.
○: The fried chicken is weak and can be separated with chopsticks. The fried shape is not affected.
Δ: Fried chickens are bound but can be separated and allowed as fried chicken.
X: The binding between fried chickens is strong, and when separated, it is not preferable as a fried appearance from peeling off.
Texture + 2: A crunchy texture or a clearly hard texture.
+1: A crispy texture, but with a slightly crunchy texture.
± 0: Texture with moderate crunchiness (texture with a balance between moderate texture and lightness).
-1: The crunchy texture is slightly weak. Slightly soft texture.
-2: The crunchy texture is weak. Soft texture.
The results are summarized in Table 3.
油量に対して、油ちょう前のから揚げ重量で3倍量の側面で密着している状況下で、油ちょうしても、から揚げの衣同士が結着することなく、適度なカリカリ感のある食感のから揚げが作製できることが分かった。比較例1と実施例1、2の結果からは、粒度が200μm以上のデュラム小麦粉が含まれていると結着防止効果が発揮されないことがわかった。また、粒度が150〜200μmであれば、含有していてもよいが、実施例3−6の結果を考慮すると粒度が150μm未満であることが望ましいことがわかった。衣の食感では、ガリガリ感を抑えるために200μm未満の粒度であるのがよい。50μm未満の粒度のものを60%以上添加することでソフト感を出すことができる。粒度が50〜150μmのデュラム小麦粉が結着防止効果を発揮し、同時に、カリカリとした適度な歯ごたえの食感となると考えられる。 In the situation where the amount of oil fried in front of the oil amount is in close contact with the side that is three times the amount of fried oil, even if it is oiled, the fried clothes do not bind to each other. It was found that fried food can be made from a certain texture. From the results of Comparative Example 1 and Examples 1 and 2, it was found that the effect of preventing binding was not exhibited when durum flour having a particle size of 200 μm or more was contained. Moreover, if it is 150-200 micrometers in particle size, you may contain, but when the result of Example 3-6 was considered, it turned out that it is desirable that a particle size is less than 150 micrometers. The clothing texture should have a particle size of less than 200 μm in order to reduce the crispness. A soft feeling can be produced by adding 60% or more of particles having a particle size of less than 50 μm. It is considered that durum flour having a particle size of 50 to 150 μm exhibits an anti-binding effect, and at the same time, has a crunchy and appropriate texture.
[実施例7〜8,比較例2〜3]
デュラム小麦粉(サンプルNo.4)を表4の配合でから揚げ粉を調製し、前記実施例と同様にから揚げを製造し実施例1−6と同様に評価した(表4)。
[Examples 7-8, Comparative Examples 2-3]
Deep-fried flour was prepared from durum wheat flour (sample No. 4) according to the formulation shown in Table 4, fried chicken was produced in the same manner as in the above Example, and evaluated in the same manner as in Example 1-6 (Table 4).
[実施例9−14]
(大豆粉との併用)
デュラム小麦粉(サンプルNo.4)と表5の基本配合でNSI24.1、35.2の大豆粉を、目開き710μm、212μm、106μm(150メッシュ)で篩い分けをおこない篩下を集めたものをそれぞれ配合したから揚げ粉を調製し、前記実施例と同様にから揚げを製造し評価した(表6)。
[Examples 9-14]
(Combination with soy flour)
Durum wheat flour (sample No. 4) and NSI 24.1, 35.2 soybean flour with the basic composition shown in Table 5 and sieved at 710 μm, 212 μm, 106 μm (150 mesh) and collected under the sieve Fried flour was prepared from each blend, and fried chicken was produced and evaluated in the same manner as in the above Examples (Table 6).
以上の結果から、デュラム小麦粉に、さらに、NSI30以下の大豆粉を添加すると、より結着防止効果が高まることが強く示唆された。さらに、粒径が212μmの大豆粉を添加すると衣の食感がより好ましくなると考えられる。 From the above results, it was strongly suggested that the addition of soybean powder having NSI of 30 or less to durum wheat increases the binding prevention effect. Furthermore, it is considered that the texture of the clothes becomes more preferable when soybean powder having a particle size of 212 μm is added.
[実施例15−18]
デュラム小麦粉(サンプルNo.4)とNSI24.1で212μm篩下が99重量%であった大豆粉(S−55:昭和産業株式会社製)を表5の基本配合で小麦でん粉と大豆粉の配合のみを置き換えたから揚げ粉を調製し、前記実施例と同様にから揚げを製造し評価した(表7)。
[Examples 15-18]
Durum wheat flour (sample No. 4) and soybean flour (S-55: manufactured by Showa Sangyo Co., Ltd.) with NSI 24.1 and a 212 μm sieve under 99% by weight were blended with wheat starch and soybean flour in the basic composition shown in Table 5 Fried flour was prepared since only the fried food was replaced, and fried food was produced and evaluated in the same manner as in the above Example (Table 7).
以上の結果から、大豆粉も添加量が少ないと十分な結着防止効果が得られず、添加量が多いとデュラム小麦粉との併用効果が発揮されすぎて衣が固くなる傾向となることが分かる。したがって、デュラム小麦粉含有するのから揚げ粉に大豆粉を添加する場合は、粉体中2重量%〜20重量%、好ましくは5〜10重量%含まれるのが適当であると考えられる。 From the above results, it can be seen that if the amount of soybean flour added is too small, a sufficient binding prevention effect cannot be obtained, and if the amount added is too large, the combined effect with durum wheat flour is exerted too much and the clothes tend to become harder. . Therefore, since it contains durum wheat flour, when soybean flour is added to the deep-fried flour, it is considered to be appropriate to contain 2 wt% to 20 wt%, preferably 5 to 10 wt% in the powder.
近年多くなった調理の簡便性を求める消費者に向けて、少量の油でから揚げをしても、衣同士の結着することがなく、外観が良好で、また衣の食感が油っぽくない揚げに仕上がる揚げ粉及びから揚げの製法を提供することが可能となった。 For consumers who are seeking the convenience of cooking, which has increased in recent years, even when fried with a small amount of oil, the clothes do not bind together, the appearance is good, and the texture of the clothes is oily It has become possible to provide a method for producing deep-fried flour and fried chicken that are not fried.
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Cited By (6)
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JP2012147781A (en) * | 2010-12-28 | 2012-08-09 | Showa Sangyo Co Ltd | Composition of fry-like coating for microwave oven cooking |
JP2016067212A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Cookies using whole fat soybean flour |
JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
JP2019041717A (en) * | 2017-09-05 | 2019-03-22 | 昭和産業株式会社 | Mix for fried foods, and manufacturing method of fried foods |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
WO2024034626A1 (en) * | 2022-08-10 | 2024-02-15 | 株式会社日清製粉ウェルナ | Fried food coating composition and method for producing coated fried food product using same |
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JPS63233751A (en) * | 1987-03-23 | 1988-09-29 | Nitto Seifun Kk | Mixed powder for food fried without coat |
JPH0239865A (en) * | 1988-07-29 | 1990-02-08 | Nisshin Flour Milling Co Ltd | Coating composition for fry |
JPH0451854A (en) * | 1990-06-14 | 1992-02-20 | Sanwa Kosan Kk | Production of processed starch |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2012147781A (en) * | 2010-12-28 | 2012-08-09 | Showa Sangyo Co Ltd | Composition of fry-like coating for microwave oven cooking |
JP2016067212A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Cookies using whole fat soybean flour |
JP2016067211A (en) * | 2014-09-26 | 2016-05-09 | 日清オイリオグループ株式会社 | Whole fat soybean flour and cake using whole fat soybean flour |
JP2019041717A (en) * | 2017-09-05 | 2019-03-22 | 昭和産業株式会社 | Mix for fried foods, and manufacturing method of fried foods |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
WO2024034626A1 (en) * | 2022-08-10 | 2024-02-15 | 株式会社日清製粉ウェルナ | Fried food coating composition and method for producing coated fried food product using same |
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