JP2013141425A - Breader mix containing glutinous rice flour for fried food - Google Patents
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Abstract
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本発明は、サクサクとした歯切れの良い食感を有し、この食感が長時間維持され、冷解凍による劣化を受けにくい、フライ食品用ブレッダーミックスに関するものである。詳細には、特定の平均粒径と粒度分布を有し、特定の損傷澱粉の割合を示すもち米粉を使用したフライ食品用ブレッダーミックスに関するものである。 The present invention relates to a blender mix for fried foods that has a crisp and crisp texture, is maintained for a long time, and is less susceptible to deterioration due to cold thawing. More specifically, the present invention relates to a blender mix for fried foods using glutinous rice flour having a specific average particle size and particle size distribution and exhibiting a specific damaged starch ratio.
フライ食品は、素材に小麦粉や澱粉などの穀粉を主原料とする粉末状の衣材料やこれらを加水して得られるバッター液を付着させ、高温の油で熱することにより得られる食品である。
フライ食品は一般的に食感のサクサクしたものが好まれる傾向にある。また、近年では冷凍食品や惣菜の普及により、その食感が長時間維持されることが求められており、そのための技術開発が行われている。
例えば、ソフトで口当たりが良くサクサクした食感を有し、この食感を長時間維持することを目的とし、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%以上含有させた揚げ物用衣剤が提案されている(特許文献1)。
また、油調後時間が経過してから食される場合や電子レンジ加熱による衣の食感、風味の劣化を防止することを目的とし、セルロースおよび乳化剤とからなる揚げ物用衣改良剤が提案されている(特許文献2)。
最近の健康志向により、食品添加物を使用しない食品が要望されることも多く、上記のような方法は用いられない場面も増えてきている。そのため、食品添加物を用いない方法として植物蛋白や乳蛋白等の食品を含有するフライ食品用品質改良剤などが提案されている(特許文献3)。しかし、フライ食品の品質維持はまだ十分とは言えず、更なる技術開発が求められている。
The fried food is a food obtained by attaching a powdered clothing material made mainly of flour such as wheat flour or starch, or a batter solution obtained by adding these to a raw material and heating it with high-temperature oil.
In general, fried foods tend to be crisp. In recent years, with the widespread use of frozen foods and side dishes, it has been required that the texture be maintained for a long time, and technical development for that purpose has been underway.
For example, 20% by weight of a cross-linked starch having a soft and mouth-feeling and crispy texture and having a swelling degree of 4 to 15 and a solubility of not more than 10% by weight for the purpose of maintaining this texture for a long time. The deep-fried clothing agent contained above is proposed (patent document 1).
In addition, for the purpose of preventing the food texture and flavor from being deteriorated when eaten after the time after oil preparation or by heating in the microwave oven, a fried food apparel improver comprising cellulose and an emulsifier has been proposed. (Patent Document 2).
Due to recent health consciousness, foods that do not use food additives are often demanded, and the number of scenes in which such methods are not used is increasing. Therefore, a quality improving agent for fried foods containing foods such as plant proteins and milk proteins has been proposed as a method not using food additives (Patent Document 3). However, maintaining the quality of fried foods is still not sufficient, and further technological development is required.
そこで本発明者等は上記課題を解決する為鋭意研究を重ねた結果、ミックス中に特定の範囲の平均粒径及び損傷澱粉の割合を有するもち米粉を配合することで、食感がサクサクとしてその食感が長時間維持され、かつ冷解凍による劣化を受けにくいフライ食品用ブレッダーミックスが得られることを見出し、本発明を完成するにいたった。 Therefore, as a result of intensive studies to solve the above problems, the present inventors blended glutinous rice flour having an average particle size in a specific range and a ratio of damaged starch into the mix, so that the texture is crispy. It has been found that a blender mix for fried foods can be obtained that maintains the texture for a long time and is less susceptible to deterioration due to cold thawing, and has completed the present invention.
すなわち本発明は
(1)平均粒径が30〜70μmであり、かつ、損傷澱粉の割合が2〜6質量%であるもち米粉を含有することを特徴とするフライ食品用ブレッダーミックス、
(2)もち米粉の配合比が5〜60質量%である前記(1)に記載のフライ食品用ブレッダーミックス及び
(3)前記(1)又は(2)のいずれかに記載のフライ食品用ブレッダーミックスを使用して得ることを特徴とするフライ用食品に関する。
That is, the present invention is (1) a blender mix for fried food, characterized in that it contains glutinous rice flour having an average particle size of 30 to 70 μm and a damaged starch ratio of 2 to 6% by mass,
(2) The blender mix for fried food according to (1) above, wherein the blending ratio of glutinous rice flour is 5 to 60% by mass, and (3) for the fried food according to either (1) or (2) above The present invention relates to a food for frying characterized by being obtained using a bleeder mix.
ミックス中に特定の範囲の平均粒径及び損傷澱粉の割合を有するもち米粉を配合することで、食感がサクサクとしてその食感が調理後長時間維持され、冷解凍による劣化を受けにくいフライ食品用ブレッダーミックスを得ることができる。 By blending glutinous rice flour with a specific range of average particle size and damaged starch ratio in the mix, the texture is crispy and the texture is maintained for a long time after cooking, and it is less susceptible to deterioration due to cold thawing A blender mix can be obtained.
本発明におけるフライ食品とは、野菜類、肉類、魚介類等の具材(種)に衣を付けて油調したものであり、例えば天ぷら、唐揚げ、コロッケ、フライドチキン、カツ、唐揚げ、ナゲット、フリッター等の何れであっても良い。フライ食品はカリカリ感、サクサク感、口溶け感等の食感を特徴とする。 The fried food in the present invention is a vegetable, meat, seafood and other ingredients (seeds) that are oiled, such as tempura, fried chicken, croquettes, fried chicken, cutlet, fried chicken, Any of nuggets and fritters may be used. Fried foods are characterized by a crispy, crispy, mouth-melting texture.
フライ食品の衣を形成するための素材はコーティングミックスと総称され、加水をして使用するもの(バッターミックス)と粉体をそのまま使用するもの(ブレッダーミックス)に大別される。
ブレッダーミックスは、素材に直接まぶす、または素材にバッター液等を付着させた後にまぶすなどして使用することができる。本発明のフライ食品用ブレッダーミックスについても双方の使用が可能であるが、より効果を高める為に、事前にバッター液等を付着させてブレッダーの付着量を上げることが好ましい。
The material for forming the garment for fried foods is generically referred to as a coating mix, and is broadly classified into one that uses water (batter mix) and one that uses powder as it is (breader mix).
The bleeder mix can be used by directly coating the material, or by spraying after a batter liquid or the like is attached to the material. Although both can be used also about the blender mix for fried foods of this invention, in order to raise a more effect, it is preferable to attach a batter liquid etc. beforehand and to raise the adhesion amount of a blender.
本発明のフライ食品用ブレッダーミックスに使用する原料米としてはもち米であれば特に限定されず、アミロース含量の低いヒヨクモチ、キヌノハダなどのもち米を原料とする他、求める商品の食感、食味に合わせて国内産米、タイ産米、米国産米等を適宜選択できる。同一の品種を原料とする場合であっても、異なる品種を原料とするものが配合された場合であっても、いずれも使用することができる。 The raw material rice used in the bleeder mix for fried food of the present invention is not particularly limited as long as it is glutinous rice. Depending on the situation, domestic rice, Thai rice, US rice, etc. can be selected as appropriate. Even when the same varieties are used as raw materials, even when different varieties are used as raw materials, both can be used.
本発明のフライ食品用ブレッダーミックスに用いるもち米粉は平均粒径が30μm〜70μmであり、かつ損傷澱粉が2〜6質量%である。好ましくは平均粒径が30μm〜55μmである。好ましくは損傷澱粉が2〜5質量%である。 The glutinous rice flour used in the blender mix for fried food of the present invention has an average particle size of 30 μm to 70 μm and 2 to 6% by mass of damaged starch. The average particle size is preferably 30 μm to 55 μm. The damaged starch is preferably 2 to 5% by mass.
平均粒径30μm未満のもち米粉を使用した場合、常温で放置した場合及び冷解凍した場合のいずれにおいても好ましい食感は維持できない。平均粒径70μm以上のもち米粉を使用した場合、常温で放置した場合の食感は比較的維持されるもの、特に冷解凍した場合の劣化を防ぐことができず、好ましい食感を維持できない。
さらに損傷澱粉2質量%未満又は損傷澱粉5質量%以上を含むもち米粉を使用した場合常温で放置した場合及び冷解凍した場合のいずれにおいても好ましい食感は維持できない。
When glutinous rice flour having an average particle size of less than 30 μm is used, a favorable texture cannot be maintained both when left at room temperature and when it is cold-thawed. When glutinous rice flour having an average particle size of 70 μm or more is used, the texture when left at room temperature is relatively maintained, particularly the deterioration when cold-thawing cannot be prevented, and a preferable texture cannot be maintained.
Further, when glutinous rice flour containing less than 2% by weight of damaged starch or 5% by weight or more of damaged starch is used, a favorable texture cannot be maintained both when left at normal temperature and when it is cold-thawed.
なお本発明における平均粒径は、マイクロトラック法(レーザー回析・散乱法)により体積基準分布で測定した粒度分布を基準として求めた。
前記体積基準分布で測定した粒度分布とは粒子体積の全粒子体積に対する割合をいい、前記平均粒径とは、小さな粒子から累積した粒子体積が全粒子体積の半分になった時の粒径をいう。
なお、体積基準分布は、篩分けした場合における質量分布に近似した値となる。
この測定には、従来知られている測定機、例えばレーザー粒度分析機(LEEDS&NORTHRUP社製)が使用でき、具体的には「マイクロトラックMT3300EX−II」(日機装株式会社製)を用いて測定した。
In addition, the average particle diameter in this invention was calculated | required on the basis of the particle size distribution measured by the volume reference distribution by the microtrack method (laser diffraction / scattering method).
The particle size distribution measured by the volume-based distribution means the ratio of the particle volume to the total particle volume, and the average particle size is the particle size when the particle volume accumulated from small particles becomes half of the total particle volume. Say.
The volume-based distribution is a value that approximates the mass distribution when sieving.
For this measurement, a conventionally known measuring machine such as a laser particle size analyzer (LEEDS & NORTHRUP) can be used. Specifically, the measurement was performed using “Microtrack MT3300EX-II” (Nikkiso Co., Ltd.).
本発明における「損傷澱粉」は、澱粉の一部が機械的な損傷を受けて澱粉粒が破壊された状態の澱粉である。この損傷澱粉は、澱粉粒の水透過性や酵素との結合性と関係する。損傷澱粉はAACC法に従い試料中に含まれている損傷澱粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより測定することができ、市販のキット、例えばMegazyme社製、Starch Damage Assay Kitを用いて測定しても良い。 The “damaged starch” in the present invention is a starch in which a part of the starch is mechanically damaged and the starch granules are broken. This damaged starch is related to the water permeability of the starch granules and the binding properties with enzymes. As for damaged starch, only the damaged starch contained in the sample is decomposed into maltosaccharide and limit dextrin by mold-derived α-amylase according to AACC method, then decomposed to glucose with amyloglucosidase, and the produced glucose is quantified And may be measured using a commercially available kit, for example, Starch Damage Assay Kit manufactured by Megazyme.
本発明における上記特定の平均粒径を有する米粉の調製方法や入手法等は特に制限されないが、例えば原料であるもち米を胴搗き製粉、ロール製粉、気流粉砕製粉、高速回転打撃製粉等などを単独又は組み合わせることにより得ることができる。低い損傷澱粉値で粉砕可能である気流粉砕製粉で得られた米粉が好ましい。また必要に応じて粉砕前に水浸漬や酵素液処理等の前処理や、得られた米粉の粉砕物を篩い分けや空気分級等の分級手段を用いて粒度分布の調整を行っても良い。 The method for preparing or obtaining rice flour having the specific average particle diameter in the present invention is not particularly limited.For example, glutinous rice that is a raw material is used for body milling, roll milling, air-flow grinding milling, high-speed rotary blow milling, etc. It can be obtained alone or in combination. Rice flour obtained by air-flow milling that can be milled with low damaged starch values is preferred. If necessary, the particle size distribution may be adjusted by pretreatment such as water immersion or enzyme solution treatment before pulverization, or by classifying means such as sieving or air classification of the obtained pulverized rice flour.
本発明のフライ食品用ブレッダーミックスにおいて、前記特定の範囲の平均粒径及び損傷澱粉の割合を有するもち米粉の配合比は5−60質量%であり、好ましくは10−50質量%である。
もち米粉の配合比を60質量%以上とすると、常温で放置した場合、冷解凍した場合のいずれにおいても食感の軽さは見られるが、モチモチしたヒキの有る食感が出てきてしまい、好ましい食感を維持できない。
もち米粉の配合比を5質量%以下とすると、特に常温で放置した場合の劣化を防ぐことができず、好ましい食感を維持できない。
In the blender mix for fried foods of the present invention, the blending ratio of glutinous rice flour having the average particle size and the ratio of damaged starch in the specific range is 5-60% by mass, preferably 10-50% by mass.
When the blending ratio of glutinous rice flour is 60% by mass or more, the lightness of the texture is seen in both cases when left at room temperature and when it is thawed cold, but the texture with sticky cracks comes out, A favorable texture cannot be maintained.
If the blending ratio of the glutinous rice flour is 5% by mass or less, the deterioration particularly when left at room temperature cannot be prevented, and a preferable texture cannot be maintained.
本発明のフライ食品用ブレッダーミックスにおいて、副材料としては、もち米粉を除く穀粉類及び/又は澱粉類、デキストリン、植物性蛋白質、乳化剤、卵粉、増粘多糖類、膨張剤、食物繊維、油脂類、塩、糖類、調味料、香辛料、着色料、香料、ビタミン類、ミネラル類が挙げられる。 In the blender for frying food of the present invention, as an auxiliary material, cereal flour and / or starch excluding glutinous rice flour, dextrin, vegetable protein, emulsifier, egg powder, thickening polysaccharide, swelling agent, dietary fiber, Examples include fats and oils, salts, sugars, seasonings, spices, coloring agents, fragrances, vitamins, and minerals.
本発明のフライ食品用ブレッダーミックスの製造方法については特に限定されず、原料を均一に混合できれば良い。例えばリボンミキサー、V型ミキサー、ロータリーミキサー、ヘンシェルミキサー等の混合機を使用することが出来る。 The method for producing the blender mix for fried food of the present invention is not particularly limited as long as the raw materials can be mixed uniformly. For example, a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, a Henschel mixer, or the like can be used.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
試験例1
表1に記載した平均粒径及び損傷澱粉の割合を有する実施例1〜4および、比較例1〜4のもち米粉を用い、小麦粉(薄力粉)ともち米粉を70:30(質量比)で配合してヘンシェルミキサーで均一に混合し、もち米粉を含有する唐揚げ粉を得た。
次に22gにカットした鶏モモ肉に、加工でん粉40質量%、でん粉30質量%、小麦粉29質量%、増粘多糖類1質量%を含む日本製粉社製バッターミックスを用い、ミックス100質量部に対して水120質量部を加えて作成したバッター液を絡め、そこに上記唐揚げ粉をまぶし、170℃の大豆菜種油中で4分間フライして唐揚げを得た。
Test example 1
Using Examples 1 to 4 having the average particle size and the ratio of damaged starch described in Table 1 and glutinous rice flour of Comparative Examples 1 to 4, blending wheat flour (soft flour) and glutinous rice flour at 70:30 (mass ratio) Then, the mixture was uniformly mixed with a Henschel mixer to obtain deep-fried flour containing glutinous rice flour.
Next, batter mix made by Nippon Flour Mill Co., Ltd. containing 40% by mass of processed starch, 30% by mass of starch, 29% by mass of wheat flour, and 1% by mass of thickening polysaccharide was used for chicken thigh cut into 22 g. On the other hand, a batter solution prepared by adding 120 parts by mass of water was entangled, and the above-mentioned deep-fried powder was sprinkled there, and fried in soybean rapeseed oil at 170 ° C. for 4 minutes to obtain fried chicken.
得られた唐揚げについて官能試験を実施し、表1に示す評価基準に基づき、衣の食感について10名のパネラーで評価した。食感の経時変化への耐性についてはフライ3時間後に評価を行った。冷解凍による劣化への耐性については、上記方法で唐揚げを製造した後唐揚げを急速冷凍して−20℃で4日間保存後、電子レンジで加熱(600W、15秒/個)してから評価した。得られた結果(点数の平均値)を下記の表2に示す。 A sensory test was performed on the resulting deep-fried chicken, and the texture of the clothes was evaluated by 10 panelists based on the evaluation criteria shown in Table 1. The resistance to changes over time in the texture was evaluated after 3 hours of frying. For resistance to deterioration due to cold thawing, after fried chicken by the above-mentioned method, quickly freeze the fried chicken, store it at -20 ° C for 4 days, and then heat it in a microwave oven (600W, 15 seconds / piece) evaluated. The results (average score) are shown in Table 2 below.
上記表2の結果から、実施例1〜4では、フライ3時間後及び冷凍後レンジ加熱後のいずれにおいてもヒキが無くサクサクした食感であることが確認された。
これに対し、平均粒径が30μm未満である比較例1ではフライ3時間後及び冷凍後レンジ加熱後のいずれにおいても良好な食感は維持できず、実施例1〜4より劣った食感であった。また平均粒径が70μm以上である比較例3ではフライ3時間後での食感は比較的維持されていたものの、フライ3時間後及び冷凍後レンジ加熱後のいずれにおいても実施例1〜4より劣った食感であった。
さらに損傷澱粉が2質量%未満である比較例2、損傷澱粉が5質量%以上である比較例4についてもフライ3時間後及び冷凍後レンジ加熱後のいずれにおいても良好な食感は維持できず、実施例1〜4より劣った食感であった。
From the results in Table 2 above, it was confirmed that in Examples 1 to 4, the food texture was crispy and free from cracks after both 3 hours of frying and after freezing and range heating.
On the other hand, in Comparative Example 1 in which the average particle size is less than 30 μm, a good texture cannot be maintained both after 3 hours of frying and after freezing range heating, and the texture is inferior to Examples 1-4. there were. Further, in Comparative Example 3 in which the average particle size is 70 μm or more, the texture after 3 hours of frying was relatively maintained, but from Examples 1 to 4 both after 3 hours of frying and after heating after freezing. The texture was inferior.
Furthermore, in Comparative Example 2 in which the damaged starch is less than 2% by mass and Comparative Example 4 in which the damaged starch is 5% by mass or more, good texture cannot be maintained both after 3 hours of frying and after freezing and heating in the range. The texture was inferior to that of Examples 1 to 4.
試験例2
試験例1と同様にして唐揚げ粉及び唐揚げを作製し、もち米粉の唐揚げ粉への配合比率が食感に及ぼす影響を検討した。なお、もち米粉は平均粒径54μm、損傷澱粉3.5質量%のもの、小麦粉は薄力粉を用いた。
表3に記載した割合でもち米粉と小麦粉を含む実施例5〜10および比較例5〜7の唐揚げ粉を作成し、その唐揚げ粉を用いて唐揚げを作製した。唐揚げの食感について官能試験を実施し、上記表1に示す評価基準に基づき衣の食感について10名のパネラーで評価した。得られた結果(点数の平均値)を下記の表3に示す。
In the same manner as in Test Example 1, deep-fried powder and deep-fried food were prepared, and the influence of the blending ratio of glutinous rice flour to deep-fried powder on the texture was examined. The glutinous rice flour used had an average particle size of 54 μm and a damaged starch of 3.5% by mass, and the wheat flour used weak flour.
The deep-fried rice flour of Examples 5-10 and Comparative Examples 5-7 containing glutinous rice flour and wheat flour in the proportions shown in Table 3 was prepared, and the deep-fried food was produced using the deep-fried flour. A sensory test was performed on the texture of the fried chicken, and the texture of the clothes was evaluated by 10 panelists based on the evaluation criteria shown in Table 1 above. The results (average score) are shown in Table 3 below.
上記表3の結果から、実施例5〜9では、フライ3時間後及び冷凍後レンジ加熱後のいずれにおいてもヒキが無くサクサクした食感であることが確認された。 From the result of the said Table 3, in Examples 5-9, it was confirmed that it is a crunchy texture without a crack in both after 3 hours of frying and after heating after freezing range.
これに対し、もち米粉が80質量%入った比較例5については、フライ3時間後及び冷凍後レンジ加熱後のいずれにおいても食感の軽さは確認されたものの、ややモチモチとし、実施例5〜10よりは劣った食感であることが確認された。 On the other hand, in Comparative Example 5 containing 80% by mass of glutinous rice flour, although the lightness of the texture was confirmed both after 3 hours of frying and after freezing range heating, it was a little sticky, and Example 5 It was confirmed that the texture was inferior to -10.
また、もち米粉が1質量%入った比較例6において、フライ3時間後においてはもち粉が全く入っていない比較例7に対して食感の改善が確認されなかった。 Further, in Comparative Example 6 containing 1% by mass of glutinous rice flour, no improvement in texture was confirmed with respect to Comparative Example 7 containing no glutinous flour after 3 hours of frying.
さらにもち米粉が1質量%入った比較例6において、冷凍後レンジ加熱後において、もち粉が全く入っていない比較例7に対して有意に食感の改善が確認されたが、実施例1〜10と比較するとその効果は低かった。 Furthermore, in Comparative Example 6 containing 1% by mass of glutinous rice flour, after the freezing range heating, the texture was significantly improved compared to Comparative Example 7 containing no glutinous flour. Compared with 10, the effect was low.
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JP2015084682A (en) * | 2013-10-29 | 2015-05-07 | 昭和産業株式会社 | Tempura batter mix |
JP2016119860A (en) * | 2014-12-24 | 2016-07-07 | 日清オイリオグループ株式会社 | Coating material containing full aliphatic soybean flour and rice flour, fried food using coating material, and production method of fried food |
JP2016202027A (en) * | 2015-04-17 | 2016-12-08 | 昭和産業株式会社 | Rice flour for frying coat, mix flour for frying coat, fried food, texture modifier for fried food, and method for producing fried food |
JP2018000096A (en) * | 2016-06-30 | 2018-01-11 | 熊本製粉株式会社 | Mix powder for fried food, batter, manufacturing method therefor and fried product |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
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JP2015084682A (en) * | 2013-10-29 | 2015-05-07 | 昭和産業株式会社 | Tempura batter mix |
JP2016119860A (en) * | 2014-12-24 | 2016-07-07 | 日清オイリオグループ株式会社 | Coating material containing full aliphatic soybean flour and rice flour, fried food using coating material, and production method of fried food |
JP2016202027A (en) * | 2015-04-17 | 2016-12-08 | 昭和産業株式会社 | Rice flour for frying coat, mix flour for frying coat, fried food, texture modifier for fried food, and method for producing fried food |
JP2018000096A (en) * | 2016-06-30 | 2018-01-11 | 熊本製粉株式会社 | Mix powder for fried food, batter, manufacturing method therefor and fried product |
JP7026923B2 (en) | 2016-06-30 | 2022-03-01 | 熊本製粉株式会社 | Fried food mix powder, batter, their manufacturing method and frying products |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
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