JP2018000096A - Mix powder for fried food, batter, manufacturing method therefor and fried product - Google Patents
Mix powder for fried food, batter, manufacturing method therefor and fried product Download PDFInfo
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- Grain Derivatives (AREA)
Abstract
Description
本発明は、揚げ後のフライ製品の吸油を抑制でき、かつサクサクとした食感の揚げ物を得ることができる揚げ物用ミックス粉、バッター、それらの製造方法及びフライ製品に関する。 The present invention relates to a fried mixed powder, batter, a method for producing them, and a fried product, which can suppress oil absorption of the fried product after frying and can obtain a crispy fried food.
フライ製品は、様々な具材に衣をつけて油で揚げた食品であり、日常生活においてよく食されている。しかし、フライ製品は高カロリーなため、過度の摂食は生活習慣病やメタボリックシンドローム等に至るおそれもあり、健康的に良いとされる食材やヘルシーな低カロリー食品が求められる現代では敬遠されがちである。フライ製品等の揚げ物の分野において、これまでも揚げ物の吸油を抑制する各種方法が提案されており、例えば、油で揚げる際の吸油を抑制できる揚げ物用粉等が提案されている。 A fried product is a food fried in oil with various ingredients, and is often eaten in daily life. However, since fried products are high in calories, excessive consumption may lead to lifestyle-related diseases, metabolic syndrome, etc. It is. In the field of deep-fried foods such as fried products, various methods for suppressing oil absorption of deep-fried foods have been proposed so far. For example, fried food powder that can suppress oil absorption during frying is proposed.
例えば、特許文献１には、吸油量が少なく、油っぽさがなく食感が良好な揚げ物食品が提案されている。この揚げ物食品は、少なくとも一部が液晶状態あるいはα結晶ゲル状態の乳化剤を添加してなるというものである。しかし、この揚げ物食品は、前記のような乳化剤を添加してなることから、流通時の保存性や品質安定性に問題を残していた。 For example, Patent Document 1 proposes a deep-fried food that has a small amount of oil absorption, is not oily, and has a good texture. This fried food is at least partly added with an emulsifier in a liquid crystal state or an α crystal gel state. However, since this fried food is made by adding the above-mentioned emulsifier, there has been a problem in storage stability and quality stability during distribution.
また、特許文献２には、衣付きが良く、サクサクした食感が経時的にも維持され、吸油量も低減化され、且つ栄養価にも優れた揚げ物用粉が提案されている。この揚げ物用粉は、原料玄米を含水処理後、部分α化処理し、乾燥、粉砕処理した玄米粉を含有し、吸水量が１．０〜３．０ｍｌ／ｇであるというものである。しかし、この揚げ物用粉は、部分α化処理を行う必要があり、浸漬と熱処理をした後の乾燥工程が必要となってしまい、生産工程が多くなるという問題点があった。 Patent Document 2 proposes a fried food powder that is well-coated, has a crisp texture maintained over time, has a reduced oil absorption, and is excellent in nutritional value. This deep-fried rice flour contains brown rice flour that has been subjected to a hydrous treatment of the raw brown rice, and then subjected to a partial pregelatinization treatment, followed by drying and pulverization treatment, and has a water absorption of 1.0 to 3.0 ml / g. However, this deep-fried product powder has to be subjected to a partial pregelatinization treatment, which requires a drying step after immersion and heat treatment, resulting in an increase in production steps.
揚げ物用粉は一般的には薄力粉等の小麦粉が用いられているが、揚げ物の油脂含量を低減させる手段として米粉を配合したミックス粉を使用することも報告されている。しかし、米粉を多く配合したミックス粉を用いて揚げたフライ製品等は、がりがりとした固い食感になってしまい、揚げ物に求められるサクッと軽い食感を得ることが難しかった。 Generally, wheat flour such as soft flour is used as the flour for fried food, but it has also been reported that mixed flour containing rice flour is used as a means for reducing the fat content of the fried food. However, fried products and the like fried using a mixed powder containing a large amount of rice flour have a crisp and hard texture, making it difficult to obtain the crunchy and light texture required for fried foods.
本発明は、上記課題を解決するためになされたものであって、その目的は、揚げ後のフライ製品の吸油を抑制でき、かつサクサクとした食感の揚げ物を得ることができる揚げ物用ミックス粉、バッター、それらの製造方法及びフライ製品を提供することにある。 This invention was made in order to solve the said subject, Comprising: The objective can suppress the oil absorption of the fried product after frying, and the mixed powder for fried foods which can obtain the fried food of the crispy texture It is to provide a batter, a manufacturing method thereof, and a fried product.
本発明者は、揚げ物用ミックス粉について研究している過程で、玄米粉を含有させることによって、吸油を抑制でき、かつサクサクとした食感の揚げ物を得ることができることを見出し、本発明を完成するに至った。 The present inventor has found that, in the course of researching fried food mix powder, by incorporating brown rice flour, oil absorption can be suppressed and a crispy fried food can be obtained. It came to do.
（１）本発明に係る揚げ物用ミックス粉は、小麦粉と、酵素分解糖質量が１５％以下の玄米粉とを含むことを特徴とする。 (1) The mixed flour for deep-fried food according to the present invention is characterized by containing wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less.
本発明に係る揚げ物用ミックス粉において、前記玄米粉が、１０質量％以上７０質量％以下の範囲で含まれている。 In the fried food mix powder according to the present invention, the brown rice powder is contained in a range of 10% by mass to 70% by mass.
（２）本発明に係るバッターは、小麦粉と酵素分解糖質量が１５％以下の玄米粉とを含有する揚げ物用ミックス粉と、水とを含み、前記揚げ物用ミックス粉１００質量部に対して、水が５０〜３００質量部であるように構成されている。 (2) The batter according to the present invention includes fried food mix powder containing wheat flour and brown rice powder having an enzyme-decomposing sugar mass of 15% or less, and water, with respect to 100 parts by mass of the fried food mix powder, It is comprised so that water may be 50-300 mass parts.
（３）本発明に係る揚げ物用ミックス粉の製造方法は、小麦粉と酵素分解糖質量が１５％以下の玄米粉とを少なくとも準備する工程と、少なくとも前記小麦粉と前記玄米粉とを配合する工程とを有することを特徴とする。また、本発明に係るバッターの製造方法は、小麦粉と酵素分解糖質量が１５％以下の玄米粉と水とを少なくとも準備する工程と、少なくとも前記小麦粉と前記玄米粉と前記水とを配合する工程とを有することを特徴とする。 (3) The method for producing fried mixed powder according to the present invention includes a step of preparing at least wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less, a step of blending at least the wheat flour and the brown rice flour, It is characterized by having. In addition, the batter production method according to the present invention includes a step of preparing at least a wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less, and a step of blending at least the wheat flour, the brown rice flour and the water. It is characterized by having.
（４）本発明に係るフライ製品は、上記した本発明に係る揚げ物用ミックス粉又はバッターを使用して製造されたことを特徴とする。 (4) The fried product according to the present invention is characterized by being manufactured using the above-described mixed powder for fried food or batter according to the present invention.
本発明によれば、揚げ後のフライ製品の吸油を抑制でき、かつサクサクとした食感の揚げ物を得ることができる揚げ物用ミックス粉、バッター、及びそれらの製造方法を提供することができた。得られたフライ製品は、吸油量が少なくサクサクとした食感であった。 ADVANTAGE OF THE INVENTION According to this invention, the mixed powder for fried food which can suppress the oil absorption of the fried product after frying, and can obtain the fried food of the crispy texture, batter, and those manufacturing methods could be provided. The obtained fried product had a crisp texture with little oil absorption.
本発明に係る揚げ物用ミックス粉、バッター、それらの製造方法及びフライ製品について詳しく説明する。なお、本発明は、以下の実施形態や実施例だけに限定されず、その要旨を含む範囲を包含する。 The fried food mix powder, batter, production method thereof and fried product according to the present invention will be described in detail. In addition, this invention is not limited only to the following embodiment and an Example, The range including the summary is included.
［揚げ物用ミックス粉、バッター］
本発明に係る揚げ物用ミックス粉は、小麦粉と、酵素分解糖質量が１５％以下の玄米粉とを含むことに特徴がある。バッターは、そうした揚げ物用ミックス粉と水とを含み、揚げ物用ミックス粉１００質量部に対して、水が５０〜３００質量部であるようにして構成される。
[Fried food mix powder, batter]
The mixed flour for deep-fried food according to the present invention is characterized by containing wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less. The batter includes such fried food mix powder and water, and is configured such that water is 50 to 300 parts by mass with respect to 100 parts by mass of fried food mix powder.
本発明によれば、揚げ後のフライ製品の吸油を抑制でき、かつサクサクとした食感の揚げ物を得ることができる揚げ物用ミックス粉、バッター、及びそれらの製造方法を提供することができた。また、得られたフライ製品は、吸油量が少なくサクサクとした食感であった。なお、本願において、揚げ物とは、高温の多量の油の中で食材を加熱調理（「揚げる」こと。）して得られたものをいい、「フライ」、「フライ製品」ともいい、これらは任意に言い換えて用いてもよい。 ADVANTAGE OF THE INVENTION According to this invention, the mixed powder for fried food which can suppress the oil absorption of the fried product after frying, and can obtain the fried food of the crispy texture, batter, and those manufacturing methods could be provided. Moreover, the obtained fried product had a crispy texture with a small amount of oil absorption. In the present application, fried food means food obtained by cooking ("friing") food in a large amount of high-temperature oil, also called "fry" or "fried product". It may be used in other words.
以下、各構成要素のついて詳しく説明する。 Hereinafter, each component will be described in detail.
（小麦粉）
小麦粉は、特に限定はなく、従来の揚げ物用粉に使用される薄力粉、中力粉、強力粉等を使用することができる。薄力粉、中力粉、強力粉は、含まれるタンパク質（主にグリアジン、グルテニン）の割合と形成されるグルテンの性質によって分類されるものであり、強力粉はタンパク質の割合が１２％以上程度のものであり、中力粉はタンパク質の割合が９％前後のものであり、薄力粉はタンパク質の割合８．５％以下程度のものである。いずれを用いるかは、揚げ物の種類によっても異なり、特に限定されず、１種だけ用いてもよいし、２種以上を任意の割合で含有させて用いてもよい。なお、天ぷら等の場合には薄力粉が用いられることが多く、より好ましく使用される。
(flour)
Wheat flour is not particularly limited, and it is possible to use a thin flour, a medium flour, a strong flour, etc., which are used in conventional fried food flours. Light flour, medium flour, and strong flour are classified according to the ratio of the protein (mainly gliadin, glutenin) contained and the properties of the gluten formed. The strong flour has a protein ratio of about 12% or more. The medium flour has a protein ratio of about 9%, and the thin flour has a protein ratio of about 8.5% or less. Which is used depends on the type of fried food, and is not particularly limited. One type may be used, or two or more types may be contained in any proportion. In the case of tempura, etc., soft flour is often used and is more preferably used.
小麦粉の粒度は、対象となる揚げ物の種類によっても異なり、特に限定されないが、例えば、５μｍ〜１５０μｍの範囲内である。また、その粒度分布も、対象となる揚げ物の種類によっても異なり、特に限定されず、任意の範囲に調整されることが好ましい。 The particle size of the flour varies depending on the type of the deep-fried food to be used, and is not particularly limited, but is, for example, in the range of 5 μm to 150 μm. The particle size distribution also varies depending on the type of the deep-fried food to be used, and is not particularly limited, and is preferably adjusted to an arbitrary range.
（玄米粉）
玄米粉は、玄米を粉体加工して得られる。玄米は、もみからもみがらを除去した状態のものであり、精白されていない状態のベージュ色又は淡褐色の米である。精白されていない玄米は、精白された白米（糠と胚芽を取り除き、胚乳のみにした米）よりも、ビタミン、ミネラル、食物繊維等を豊富に含み、特に白米の約８倍もの食物繊維を含んでいる。玄米粉の製粉方法としては、胴搗き製粉、ロール製粉、石臼製粉、気流粉砕製粉等のいずれの方法であってもよい。
(Brown rice flour)
Brown rice flour is obtained by powder processing brown rice. Brown rice is rice in a state where rice husks are removed from the rice husk, and is beige or light brown rice that has not been polished. Unpolished brown rice is richer in vitamins, minerals, dietary fiber, etc. than polished white rice (rice from which rice and germs have been removed and made only endosperm), especially about 8 times the dietary fiber of white rice. It is out. As a method for milling brown rice flour, any method such as body milling, roll milling, stone mill milling, airflow milling milling, or the like may be used.
玄米粉は、うるち米から得ることが望ましい。米の品種も特に限定されず、どの品種の米を原料としてもよく、例えば、ミズホチカラ、アキマサリ、ヒノヒカリ、コシノカオリ等を挙げることができる。 It is desirable to obtain brown rice flour from sticky rice. The rice varieties are not particularly limited, and any varieties of rice may be used as raw materials, and examples thereof include Mizuhochikara, Akimasari, Hinohikari and Koshinokaori.
玄米粉の粒度は、対象となる揚げ物の種類によっても異なり、特に限定されないが、例えば上記した小麦粉と同様の５μｍ〜１０００μｍの範囲内である。また、その粒度分布も、対象となる揚げ物の種類によっても異なり、特に限定されず、任意の範囲に調整されることが好ましい。 The grain size of the brown rice flour varies depending on the type of fried food to be used, and is not particularly limited. For example, the grain size is within the range of 5 μm to 1000 μm similar to the above-described wheat flour. The particle size distribution also varies depending on the type of the deep-fried food to be used, and is not particularly limited, and is preferably adjusted to an arbitrary range.
玄米粉は、酵素分解糖質量が１５％以下のものが用いられる。酵素分解糖質量をこの範囲内とすることにより、揚げ後のフライ製品の吸油を抑制できる。特に、玄米粉を含有させない場合に比べ、吸油カット率を２０％以上にし易くなる。一方、玄米粉の酵素分解糖質量が１５％を超える場合は、揚げ物用ミックス粉中に玄米粉を５０質量％含有させても、吸油カット率が２０％に満たないことがある。ここで、「揚げ物用ミックス粉中の玄米粉の含有割合」とは、揚げ物用ミックス粉を小麦粉と玄米粉とで構成した場合における玄米粉の含有割合のことであり、小麦粉と玄米粉以外のものは含まない場合の含有割合である。酵素分解糖質量の下限は特に限定されないが、例えば、１％とすることができる。 As the brown rice flour, those having an enzyme-decomposing sugar mass of 15% or less are used. By making the amount of enzymatically decomposed sugar within this range, oil absorption of the fried product after frying can be suppressed. In particular, compared with the case where brown rice flour is not included, the oil absorption cut rate is easily set to 20% or more. On the other hand, when the amount of enzyme-decomposing sugar of brown rice flour exceeds 15%, the oil absorption cut rate may be less than 20% even if 50% by weight of brown rice flour is contained in the fried mix powder. Here, the “content ratio of brown rice powder in the fried food mix powder” is the content ratio of the brown rice powder when the fried food mix powder is composed of wheat flour and brown rice powder. It is a content ratio when things are not included. The lower limit of the amount of enzymatically decomposed sugar is not particularly limited, but can be, for example, 1%.
酵素分解糖質量は、Starch Damage Assay Kit（Megazyme社）を使用して以下の方法で測定して得たものである。先ず、試験管に玄米粉１００ｍｇを秤り、α−アミラーゼ溶液（５０Ｕ／ｍＬ）１ｍＬを加え、４０℃で１０分間反応させる。次に、硫酸溶液（０．２％Ｖ／Ｖ）８ｍＬを加えて前記反応を止めた後、３０００ｒｐｍで５分間の遠心処理を行う。遠心処理後の上清液０．１ｍＬを新しい試験管に移し、これにアミログルコシダーゼ溶液（２Ｕ／ｍＬ）０．１ｍＬを加え、４０℃で１０分間反応させる。次に、４ｍＬのグルコース測定試薬（ＧＯＰＯＤ試液）を加え、４０℃で２０分間反応させる。その反応液の吸光度（試料の吸光度）を波長５１０ｎｍで測定し、その測定結果について、Ｓｔａｒｃｈ Ｄａｍａｇｅ Ａｓｓａｙ Ｋｉｔの取扱説明書に記載の下記式（１）を用いて、澱粉損傷度を算出した。なお、ブランクの吸光度は、遠心処理後の上清液の代わりに超純水を０．１ｍＬ加えたものを用い、それ以外は同様の処理を行って得た。 The enzyme-decomposing sugar mass was obtained by measuring by the following method using Starch Damage Assay Kit (Megazyme). First, 100 mg of brown rice flour is weighed in a test tube, 1 mL of α-amylase solution (50 U / mL) is added, and the mixture is reacted at 40 ° C. for 10 minutes. Next, 8 mL of sulfuric acid solution (0.2% V / V) is added to stop the reaction, and then centrifugation is performed at 3000 rpm for 5 minutes. Transfer 0.1 mL of the supernatant after centrifugation to a new test tube, add 0.1 mL of amyloglucosidase solution (2 U / mL), and react at 40 ° C. for 10 minutes. Next, 4 mL of a glucose measuring reagent (GOPOD reagent) is added and allowed to react at 40 ° C. for 20 minutes. The absorbance of the reaction solution (absorbance of the sample) was measured at a wavelength of 510 nm, and the starch damage degree was calculated for the measurement result using the following formula (1) described in the instruction manual of the Starch Damage Assay Kit. The blank absorbance was obtained by performing the same treatment except that 0.1 mL of ultrapure water was added instead of the supernatant after centrifugation.
澱粉損傷度（％）＝（「試料の吸光度」−「ブランクの吸光度」）×（１５０÷「１５０μｇ／ｍＬグルコース標準液の吸光度」）×８．１ …（１） Starch damage (%) = (“absorbance of sample” − “absorbance of blank”) × (150 ÷ “absorbance of 150 μg / mL glucose standard solution”) × 8.1 (1)
上記算出方法は、一般的な損傷澱粉の算出方法と同じであるが、得られた結果には、損傷澱粉のほかにα化澱粉も数値に現れるため、本願では、上記算出方法で得られた澱粉損傷度を「酵素分解糖質量」と呼ぶ。なお、損傷澱粉とは、割れや傷がある澱粉粒のことであり、製粉時に圧力、せん断、熱等の物理的な力が加わることによって損傷（開裂）するというものである。 The above calculation method is the same as the general calculation method for damaged starch, but in the obtained results, in addition to damaged starch, pregelatinized starch also appears in the numerical value. The degree of starch damage is called “enzymatic sugar content”. In addition, damaged starch is a starch granule with a crack and a damage | wound, and it damages (cleaves) by adding physical force, such as a pressure, a shear, a heat | fever, at the time of milling.
玄米粉の含有割合は、揚げ物用ミックス粉中の玄米粉の含有割合として、１０質量％以上、７０質量％以下の範囲内であることが好ましい。玄米粉の含有割合が１０質量％未満である場合は、玄米粉を含まない揚げ物用粉と比べ、揚げ物の吸油量が５％もカットできないことがある。一方、玄米粉の含有割合が７０質量％を超える場合は、揚げ物の食感が硬くなりすぎてしまうことがある。なお、より吸油量を抑え、軽い食感にするという観点では、玄米粉の含有割合は、５０質量％以上、７０質量％以下の範囲内であることがより好ましい。 The content ratio of the brown rice powder is preferably in the range of 10% by mass or more and 70% by mass or less as the content ratio of the brown rice powder in the fried food mix powder. When the brown rice flour content is less than 10% by mass, the oil absorption of the fried food may not be cut by as much as 5% compared to the fried food powder that does not contain the brown rice flour. On the other hand, when the content rate of brown rice flour exceeds 70 mass%, the texture of fried food may become too hard. In addition, it is more preferable that the content ratio of the brown rice flour is in the range of 50% by mass or more and 70% by mass or less from the viewpoint of further reducing the oil absorption and providing a light texture.
（膨張剤）
揚げ物用ミックス粉には、膨張剤が含まれていてもよい。通常は、膨張剤が含まれている。膨張剤としては、一般的な揚げ物用粉で用いられるものが好ましく用いられ、特に限定されない。膨張剤の例としては、ガス発生剤として、炭酸水素ナトリウム、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等が挙げられ、酸性剤として、フマル酸、フマル酸ナトリウム、酒石酸、リン酸二水素カルシウム、リン酸二水素カリウム、リン酸水素二ナトリウム、ピロリン酸二水素二ナトリウム、グルコノデルタラクトン等が挙げられる。膨張剤として、前記したガス発生剤の１種又は２種以上任意に含有させることができ、あるいは、前記したガス発生剤と酸性剤をそれぞれ１種又は２種以上任意に含有させることができる。膨張剤の含有割合は、小麦粉と玄米粉とからなる揚げ物用ミックス粉を１００％とした場合、質量比で、０．１％以上、６．０％以下の範囲内で含有させることができる。なお、上記した玄米粉の含有割合は、膨張剤や下記の副資材は含まない状態での含有割合である。
(Swelling agent)
The fried food mix powder may contain an expanding agent. Usually a swelling agent is included. As the swelling agent, those used in general fried food powder are preferably used, and are not particularly limited. Examples of expanding agents include sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, etc. as gas generating agents, and acid agents include fumaric acid, sodium fumarate, tartaric acid, calcium dihydrogen phosphate, phosphorus Examples include potassium dihydrogen acid, disodium hydrogen phosphate, disodium dihydrogen pyrophosphate, glucono delta lactone, and the like. As the swelling agent, one or more of the above-mentioned gas generating agents can be arbitrarily contained, or one or two or more of the above-described gas generating agent and acidic agent can be arbitrarily contained. The content ratio of the swelling agent can be contained within a range of 0.1% or more and 6.0% or less in terms of mass ratio when the mixed powder for deep-fried food made of wheat flour and brown rice flour is 100%. In addition, the content rate of above-mentioned brown rice flour is a content rate in the state which does not contain a swelling agent and the following auxiliary material.
（他の配合物）
揚げ物用ミックス粉には、膨張剤以外にも従来の揚げ物用粉に使用されている副資材を含有させることができる。副資材としては、例えば、上記した小麦粉及び玄米粉以外の穀物類（とうもろこし粉、大豆粉、大麦粉等）、澱粉類、デキストリン、植物性蛋白質、食物せんい、油脂類、塩、糖類、加工澱粉、乳化剤、卵粉末、増粘多糖類、調味料類、香辛料、香料、ビタミン類、ミネラル類等を挙げることができ、これらの１種又は２種以上を任意に含有させることができる。副資材の含有割合は、小麦粉と玄米粉とからなる揚げ物用ミックス粉を１００％とした場合、質量比で、８９％以下の範囲内で含有させることができる。
(Other compounds)
In addition to the expanding agent, the mixed powder for deep-fried food can contain auxiliary materials used in conventional deep-fried food powder. As auxiliary materials, for example, grains other than the above-mentioned wheat flour and brown rice flour (corn flour, soybean flour, barley flour, etc.), starches, dextrin, vegetable protein, dietary fiber, fats and oils, salt, sugar, processed starch , Emulsifiers, egg powders, thickening polysaccharides, seasonings, spices, fragrances, vitamins, minerals and the like, and one or more of these can be optionally contained. The content ratio of the auxiliary material can be contained within a range of 89% or less in terms of mass ratio when the mixed powder for deep-fried food made of wheat flour and brown rice flour is 100%.
（水）
水は、揚げ物用ミックス粉には配合しないが、バッターとする場合には配合する。水の配合量についても、対象となる揚げ物の種類によって異なり、特に限定されず、任意の範囲に調整されることが好ましい。
(water)
Water is not blended in the deep-fried mix powder, but is blended when used as a batter. Also about the compounding quantity of water, it changes with kinds of fried food used as object, it does not specifically limit, It is preferable to adjust to arbitrary ranges.
（製造方法）
揚げ物用ミックス粉の製造方法は、本発明に係る揚げ物用ミックス粉を製造するための方法であり、小麦粉と酵素分解糖質量が１５％以下の玄米粉とを少なくとも準備する工程と、少なくとも前記小麦粉と前記玄米粉とを配合する工程とを有する。また、バッターの製造方法は、上記したように、小麦粉と酵素分解糖質量が１５％以下の玄米粉と水とを少なくとも準備する工程と、少なくとも前記小麦粉と前記玄米粉と前記水とを配合する工程とを有する。なお、これらの製造方法を構成する各構成要素は、既に説明したのでその説明は省略する。
(Production method)
The method for producing fried mixed flour is a method for producing fried mixed powder according to the present invention, comprising at least preparing wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less, and at least the flour And a step of blending the brown rice flour. In addition, as described above, the batter production method blends at least the step of preparing wheat flour and brown rice flour having an enzyme-decomposing sugar mass of 15% or less, and water, and at least the wheat flour, brown rice flour and water. Process. In addition, since each component which comprises these manufacturing methods was already demonstrated, the description is abbreviate | omitted.
［フライ製品］
本発明に係るフライ製品は、上記した本発明に係る揚げ物用ミックス粉又はバッターを使用して製造される。フライ製品としては、特に限定されないが、例えば、天ぷら、かき揚げ、フリッター、ナゲット、唐揚げ、コロッケ等のパン粉づけ製品等を挙げることができる。
[Fried products]
The fried product according to the present invention is manufactured using the above-described mixed powder or batter for fried food according to the present invention. The fried product is not particularly limited, and examples thereof include breaded products such as tempura, kakiage, fritters, nuggets, fried chicken, croquettes, and the like.
揚げ後のフライ製品は、吸油を抑制でき、かつサクサクとした食感となり、従来のフライ製品と比較してヘルシーで、健康的な食材やヘルシーな食品の要求に応えることができ、多くの需要が見込まれる。また、フライ製品の吸油量が少ないので、揚げ油の価格が高騰した場合でも、揚げ油の消費が少なくなり、商品の低コスト化が期待できる。 The fried products after frying can suppress oil absorption and have a crisp texture, which can meet the demands of healthy and healthy foods and healthy foods compared to conventional fried products. Is expected. In addition, since the amount of oil absorbed in the frying product is small, even when the price of frying oil rises, the consumption of frying oil is reduced and the cost of the product can be expected to be reduced.
本発明について、以下の実施例と比較例によりさらに詳しく説明する。本発明は以下の実施例に限定されるものではない。 The present invention will be described in more detail with reference to the following examples and comparative examples. The present invention is not limited to the following examples.
＜実施例１＞
実施例１では、表１に示すように、薄力粉（熊本製粉株式会社製、マルカ蛇の目）を８９質量％、玄米粉Ａ（熊本製粉株式会社製、ミズホチカラ玄米粉種、酵素分解糖質量：２．７％）を１０質量％、膨張剤（奥野製薬工業株式会社製、トップエーワン）を１質量％となるように混合して、揚げ物用ミックス粉を得た。さらに、冷水に前記揚げ物用ミックス粉を加えて、４０秒で１２０回攪拌し、バッターを得た。揚げ物用ミックス粉と水との割合は加水率として表１に示した。この加水率は、揚げ物用ミックス粉の質量を１００％としたときの水の質量（１６０％）である。
<Example 1>
In Example 1, as shown in Table 1, 89% by mass of soft flour (manufactured by Kumamoto Flour Milling Co., Ltd., Marka Snake's Eye), brown rice flour A (manufactured by Kumamoto Flour Milling Co., Ltd., Mizuhotachi Brown Rice Flour, Enzymatic Degraded Sugar Mass: 2. 7%) was mixed with 10% by mass, and an expansion agent (Okuno Pharmaceutical Co., Ltd., Top A-one) was mixed at 1% by mass to obtain a mixed powder for fried food. Furthermore, the said mixed powder for deep-fried food was added to cold water, and it stirred 120 times in 40 seconds, and the batter was obtained. The ratio of the fried food mix powder and water is shown in Table 1 as the water content. This water addition rate is the mass (160%) of water when the mass of the mixed powder for fried food is 100%.
＜実施例２〜５＞
実施例２〜５も、表１に示す含有割合の揚げ物用ミックス粉を準備し、さらに実施例１と同様の方法でバッターを得た。
<Examples 2 to 5>
In Examples 2 to 5, mixed powders for fried food having the content ratios shown in Table 1 were prepared, and batters were obtained in the same manner as in Example 1.
＜比較例１〜６＞
比較例１は、薄力粉（熊本製粉株式会社製、マルカ蛇の目）を９９質量％、膨張剤（奥野製薬工業株式会社製、トップエーワン）を１質量％混合して、揚げ物用ミックス粉を得た。また、比較例２〜６も、表２に示す含有割合の揚げ物用ミックス粉を得た。これらの揚げ物用ミックス粉についても実施例１と同様にしてバッターを得た。
<Comparative Examples 1-6>
In Comparative Example 1, 99% by mass of soft flour (manufactured by Kumamoto Flour Milling Co., Ltd., Marka Janome) and 1% by mass of an expanding agent (manufactured by Okuno Seiyaku Kogyo Co., Ltd., Top Awan) were mixed to obtain a mixed powder for fried food. Moreover, Comparative Examples 2-6 also obtained the mixed powder for deep-fried food of the content rate shown in Table 2. Batters were obtained in the same manner as in Example 1 for these fried mixed powders.
［評価試験１］
実施例１〜５及び比較例１〜６で得たバッターのそれぞれを、２５ｍＬ容シリンジに２０ｍＬとり、１６０℃に熱した油に１０秒間で投入した後、３０秒間フライ（揚げ）し、できた揚げ玉を全量回収した。この操作を３回繰り返し、１０分間放冷した後、容器に入れて質量を測定し、１３５℃で１時間乾燥させ、質量測定を行った。この結果と、粉水分とから、乾燥重量法にて油脂含量を算出した。油脂カット率（％）は、比較例１（小麦粉と膨張剤のみ）の結果に対する低減率であり、［１−（Ｘ／７１．１）］×１００で算出した値である。この計算式中のＸは、実施例１では６６．４である。得られた結果を表３と図１に示した。
[Evaluation Test 1]
Each of the batters obtained in Examples 1 to 5 and Comparative Examples 1 to 6 was taken into a 25 mL syringe and 20 mL was poured into oil heated to 160 ° C. for 10 seconds, and then fried for 30 seconds. All the fried balls were collected. This operation was repeated three times, allowed to cool for 10 minutes, put in a container, measured for mass, dried at 135 ° C. for 1 hour, and measured for mass. From this result and the powder moisture, the fat content was calculated by the dry weight method. The fat and oil cut rate (%) is a reduction rate with respect to the result of Comparative Example 1 (wheat flour and swelling agent only), and is a value calculated by [1- (X / 71.1)] × 100. X in this calculation formula is 66.4 in the first embodiment. The obtained results are shown in Table 3 and FIG.
食感の官能評価については、揚げ物用ミックス粉を使って食感評価用の揚げ玉を別に作製した。官能評価は、５名のパネラーで、食感の軽さと歯切れの良さについて評価した。評価基準としては、比較例１を標準（１４点）とし、それを基準に、非常に良い（２０点）、良い（１８点）、やや良い（１６点）、標準（１４点）、やや悪い（１２点）、悪い（１０点）、非常に悪い（８点）とした。得られた結果を表４と図２に示した。 For sensory evaluation of texture, fried balls for texture evaluation were separately prepared using fried food mix powder. The sensory evaluation was conducted by five panelists to evaluate light texture and crispness. As an evaluation standard, Comparative Example 1 is standard (14 points), and based on that, very good (20 points), good (18 points), slightly good (16 points), standard (14 points), slightly bad (12 points), bad (10 points), and very bad (8 points). The obtained results are shown in Table 4 and FIG.
（評価結果）
油脂含量については、小麦粉に含有させる玄米粉（実施例１〜５）や米粉（比較例２〜６）の含有量を多くするほど油脂含量を減少させることができた。官能評価では、米粉（比較例２〜６）の添加量が多くなるほど、ガリガリとした硬さがあり、さくっとした軽い食感がなくなる傾向にあった。しかし、玄米粉（実施例１〜５）はその傾向が少なく、米粉を５０％含有させたもの（比較例４）だと固く、揚げ玉に向いていない食感だったが、玄米粉を５０％含有させたもの（実施例３）は歯切れがよく、サクサクとした食感を維持していた。これらの結果より、玄米粉を含有させることにより食感がよくなり、かつ、玄米粉の含有量を増すことによって、油脂含量を下げつつ、食感も良好にすることができた。
(Evaluation results)
About fat and oil content, fat and oil content was able to be reduced, so that content of the brown rice flour (Examples 1-5) and rice flour (Comparative Examples 2-6) contained in wheat flour was increased. In sensory evaluation, the more the amount of rice flour (Comparative Examples 2 to 6) added, the more crunchy it was, and there was a tendency for a light and light texture to disappear. However, brown rice flour (Examples 1 to 5) is less prone to the above, and it was hard when it contained 50% rice flour (Comparative Example 4), and the texture was not suitable for fried balls. What was contained (Example 3) was crisp and maintained a crispy texture. From these results, the texture was improved by adding brown rice flour, and by increasing the content of brown rice flour, the texture could be improved while lowering the fat and oil content.
＜実施例６〜１０、比較例７〜１１＞
実施例６〜１０及び比較例７〜１１は、酵素分解糖質量が異なる玄米粉Ｂ（熊本製粉株式会社、乾式粉砕玄米粉サンプル、酵素分解糖質量：７．７％）と玄米粉Ｃ（熊本製粉株式会社、乾式粉砕玄米粉サンプル、酵素分解糖質量：１８．４％）を用い、実施例１と同様にして表５に示す含有量の揚げ物用ミックス粉を得た。また、水を加えたバッターも得た。なお、薄力粉と膨張剤は実施例１と同じである。
<Examples 6 to 10 and Comparative Examples 7 to 11>
In Examples 6 to 10 and Comparative Examples 7 to 11, brown rice flour B (Kumamoto Flour Milling Co., Ltd., dry crushed brown rice flour sample, enzyme-degraded sugar mass: 7.7%) and brown rice flour C (Kumamoto) differing in the amount of enzymatically decomposed sugar Using Flour Milling Co., Ltd., dry pulverized brown rice flour sample, enzyme-decomposing sugar mass: 18.4%), a mixed powder for deep-fried food having the contents shown in Table 5 was obtained in the same manner as in Example 1. A batter with water added was also obtained. Note that the soft flour and the expanding agent are the same as those in Example 1.
［評価試験２］
評価試験１と同様にして揚げ玉を作製し、油脂含量を算出した。得られた結果を表６と図３に示した。食感の官能評価も評価試験１と同様にして行ったが、ここでは実施例６を標準（１４点）として評価した。得られた結果を表７に示した。
[Evaluation Test 2]
Fried balls were produced in the same manner as in Evaluation Test 1, and the fat content was calculated. The obtained results are shown in Table 6 and FIG. The sensory evaluation of the texture was also performed in the same manner as in the evaluation test 1, but here, Example 6 was evaluated as a standard (14 points). The results obtained are shown in Table 7.
（評価結果）
油脂含量については、酵素分解糖質量が高い玄米粉（玄米粉Ｂ，玄米粉Ｃ）を用いた場合でも、含有量を増すほど油脂含量を減少させることができた。玄米粉を１０質量％含有させた場合（比較例７）では、油脂カット率が５％未満となり、吸油を抑える効果はほぼなかった。また、酵素分解糖質量が１８．４％とかなり高い玄米粉Ｃを用いた場合（比較例７〜１１）の油脂カット率は、酵素分解糖質量が７．７％の玄米粉Ｂを用いた場合（実施例６〜１０）の油脂カット率よりもかなり小さく、十分な効果が得られなかった。官能評価では、酵素分解糖質量が高い玄米粉Ｃの方が、軽さ、歯切れの評価が比較的よかった。
(Evaluation results)
About fat and oil content, even when brown rice flour (brown rice flour B and brown rice flour C) with high enzyme decomposition sugar mass was used, fat and oil content was able to be decreased, so that content increased. In the case where 10% by mass of brown rice flour was contained (Comparative Example 7), the fat cut rate was less than 5%, and there was almost no effect of suppressing oil absorption. Moreover, the fat-and-oil cut rate when using the brown rice powder C whose comparatively high mass of enzymatic decomposition sugar is 18.4% (Comparative Examples 7-11) used the brown rice powder B whose enzymatic decomposition sugar mass is 7.7%. It was considerably smaller than the oil and fat cut rate in the case (Examples 6 to 10), and a sufficient effect was not obtained. In sensory evaluation, the evaluation of lightness and crispness was relatively better for brown rice flour C having a high enzyme-decomposing sugar mass.
＜実施例１１〜２０、比較例１２〜１６＞
実施例１１〜２０及び比較例１２〜１６は、酵素分解糖質量が異なる玄米粉ａ（株式会社シガリオ、リブレフラワー、酵素分解糖質量：１４．８％）、玄米粉ｂ（有限会社大幸、玄米粉、酵素分解糖質量：１２．８％）、玄米粉ｃ（株式会社マイセン、玄米粉、酵素分解糖質量：１５．５％）を用い、実施例１と同様にして表８に示す含有量の揚げ物用ミックス粉を得た。また、水を加えたバッターも得た。なお、薄力粉と膨張剤は実施例１と同じである。
<Examples 11-20, Comparative Examples 12-16>
Examples 11-20 and Comparative Examples 12-16 are brown rice flour a (cigario, Libreflower, enzyme-degraded sugar mass: 14.8%) and brown rice flour b (Daiko Daiko, brown rice) with different amounts of enzymatically decomposed sugar. Content shown in Table 8 in the same manner as in Example 1, using flour, enzyme-decomposed sugar mass: 12.8%, and brown rice powder c (Meissen Co., Ltd., brown rice powder, enzyme-decomposed sugar mass: 15.5%) A mixed powder for fried food was obtained. A batter with water added was also obtained. Note that the soft flour and the expanding agent are the same as those in Example 1.
［評価試験３］
評価試験１と同様にして揚げ玉を作製し、油脂含量を算出した。得られた結果を表９と図４に示した。食感の官能評価も評価試験１と同様にして行ったが、ここでは実施例６を標準（１４点）として評価した。得られた結果を表１０に示した。
[Evaluation Test 3]
Fried balls were produced in the same manner as in Evaluation Test 1, and the fat content was calculated. The obtained results are shown in Table 9 and FIG. The sensory evaluation of the texture was also performed in the same manner as in the evaluation test 1, but here, Example 6 was evaluated as a standard (14 points). The obtained results are shown in Table 10.
（評価結果）
油脂カット率は、酵素分解糖質量が低い玄米粉（玄米粉ａ，玄米粉ｂ）を用いた場合の方が高くなる傾向であった。
(Evaluation results)
The fat and oil cut rate tended to be higher when brown rice flour (brown rice flour a, brown rice flour b) having a low enzyme-decomposing sugar mass was used.
［食感と油脂カット率との相関］
以上の結果をもとに、食感（軽さ、歯切れ）と油脂カット率との相関を検討した。評価基準として、吸油を抑えるという観点からは、油脂カット率は２０％以上であることが特に好ましい場合とし、また、食感は、官能評価で１０点以上の場合を好ましい場合とした。
[Correlation between texture and fat cut rate]
Based on the above results, the correlation between the texture (lightness, crispness) and the fat cut rate was examined. As an evaluation standard, from the viewpoint of suppressing oil absorption, the fat cut rate is particularly preferably 20% or more, and the texture is preferably 10 points or more in sensory evaluation.
図５〜図８は、相関関係のグラフである。油脂カット率が２０％以上で官能評価が１０点以上の範囲には、玄米粉が５０質量％以上７０質量％以下含有している場合が含まれており、好ましい吸油の抑制と食感が得られることがわかった。
5 to 8 are graphs of correlation. The range where the fat and oil cut rate is 20% or more and the sensory evaluation is 10 points or more includes the case where brown rice flour is contained in an amount of 50% by mass or more and 70% by mass or less, and preferable suppression of oil absorption and texture are obtained. I found out that
Claims (6)
A fried product produced using the mixed powder for fried food according to claim 1 or 2 or the batter according to claim 3.
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| WO2023079675A1 (en) * | 2021-11-05 | 2023-05-11 | 日清製粉株式会社 | Coating material for fried food |
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