JP2018143244A - Batter mix for fried food - Google Patents
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Abstract
Description
本発明は、フライなどの衣付揚げ物における衣の材料として使用される揚げ物用バッターミックスに関する。 The present invention relates to a batter mix for fried foods used as a material for clothes in fried foods such as flies.
揚げ物は、各種の食材からなる具材を油ちょうにより加熱調理して得られる食品である。揚げ物には、具材をそのまま油ちょうして得られる素揚げなどもあるが、その多くは、表面に衣材が付着した具材を油ちょうすることで得られ、具材の表面に衣材からなる衣が付着した衣付揚げ物であり、具体的には例えば、とんかつなどのフライや天ぷらである。表面に衣材が付着した具材を高温の油中で加熱することより、油に直接触れる衣は、サクミのある独特の食感と風味を有し、一方で中身の具材は、衣の内側で蒸されたように火が通っていて旨味が凝縮されたものとなる。 A deep-fried food is a food obtained by heating and cooking ingredients made of various ingredients with an oil bath. There are some deep-fried foods that can be obtained by oiling the ingredients as they are, but most of them are obtained by oiling ingredients that have clothing on the surface. Fried food with a garment attached, specifically, for example, fried pork cutlet or tempura. By heating the material with clothing on the surface in high-temperature oil, the clothing that directly touches the oil has a unique texture and flavor with a crispness, while the contents of the clothing are The umami will be condensed as it is steamed inside.
しかしながら衣付揚げ物は、調理直後から時間が経過すると、具材の水分が衣に移行することによって、具材のジューシーさが失われると共に衣が柔らかくなって、独特の食感が失われやすいという問題がある。特に近年は、工場やスーパーの小売店などで調理された衣付揚げ物が冷蔵や冷凍された状態で流通販売され、消費者がこれを購入してそのまま喫食するか又は電子レンジなどで加熱調理してから喫食するスタイルが普及しているが、斯かる食事スタイルにおいては、衣付揚げ物が製造されてから喫食されるまでに比較的長時間を要するため、前記の水分移行に起因する衣の品質低下が問題となりやすく、特に、喫食前に衣付揚げ物を電子レンジで加熱調理すると、電子レンジのマイクロ波によって具材の水分が加熱蒸散して衣に移行しやすくなるため、衣の品質低下はより一層深刻なものとなる。 However, the fried food with clothing is said to lose its unique texture when the time passes immediately after cooking, as the moisture of the ingredients shifts to the clothing, and the succulentness of the ingredients is lost and the clothes become soft. There's a problem. In recent years, fried foods that have been cooked at factories and supermarket retail stores have been distributed and sold in a refrigerated or frozen state, and consumers can purchase them and eat them as they are, or cook them with a microwave oven. The style of eating after eating is widespread, but in such a meal style, it takes a relatively long time from the production of the fried food with clothes to the time of eating, so the quality of the clothes caused by the moisture transfer described above Deterioration is likely to be a problem, especially when cooking fried food with a microwave oven before cooking, the moisture in the ingredients is easily evaporated by the microwaves of the microwave oven and transferred to the clothing, so the quality deterioration of the clothing is It becomes even more serious.
また、衣付揚げ物は油ちょう時の衣材の形態によっていくつかのタイプに分類され、例えば、粉末状の衣材を具材表面にまぶしたものを油ちょうして得られるまぶしタイプ、衣材を水に溶かしたバッター液を具材表面に付着させ油ちょうして得られるバッタータイプがあり、さらに、該バッタータイプの一種として、具材表面に該バッター液に加えてさらにパン粉などの粉末を付着させ油ちょうして得られるものなどがあるところ、これらの衣付揚げ物の中でも特にバッタータイプは、具材に対する衣の量が比較的多く、それ故に、衣付揚げ物全体の食感に占める衣の食感の割合が大きいため、前記の水分移行に起因する衣の品質低下が問題となりやすい。 In addition, fried foods are categorized into several types depending on the form of the clothing material when oiled. For example, a powdered clothing material that is applied to the surface of the ingredients is sprayed, and the clothing material is There is a batter type obtained by adhering batter liquid dissolved in water to the surface of the ingredient and oiling it. In addition, as a kind of batter type, in addition to the batter liquid, powder such as bread crumb is further adhered to the ingredient surface. Among these fried foods with clothes, the batter type, in particular, has a relatively large amount of clothing to the ingredients, and therefore the texture of the clothing occupies the overall texture of the fried food with clothes. Therefore, the deterioration of clothing quality due to the moisture transfer tends to be a problem.
このような衣付揚げ物の品質低下の問題に対し、特許文献１には、揚げ種の周囲をプルラン、オブラート、ゼラチン等の加食性水溶液で被覆することが記載されている。これにより、衣付揚げ物の電子レンジ再加熱時において加食性水溶液による被膜が揚げ種の水分蒸散を防止するため、衣付揚げ物の品質低下を防止できるとされている。また、特許文献２には、α化澱粉及びゼラチンを含有するバッターミックスが記載され、特許文献３には、穀粉１００質量部とゼラチン０．５〜２．２５質量部とを含有する揚げ物用バッター液が記載されている。また特許文献４には、α化澱粉以外の澱粉５０〜９５質量％と、小麦蛋白、大豆蛋白、乳蛋白及び卵蛋白から選ばれた少なくとも１種の蛋白素材５〜３０質量％と、コラーゲン及び／又はゼラチン１〜１０質量％と、寒天０．２５〜３質量％と、グルコマンナン０．０５〜３質量％とを含む揚げ物用衣材が記載されており、この揚げ物用衣材に加水してバッター液としたものをとんかつなどの揚げ物の製造に使用することで、揚げ物の食感の経時変化が低減できるとされている。 In order to deal with the problem of quality degradation of such fried foods, Patent Document 1 describes that the periphery of the fried seed is coated with an edible aqueous solution such as pullulan, wafer and gelatin. Thereby, it is said that the quality of the fried food can be prevented from being deteriorated because the coating with the edible aqueous solution prevents the moisture from evaporating the seeds when the fried food is reheated. Patent Document 2 describes a batter mix containing pregelatinized starch and gelatin. Patent Document 3 discloses a batter for fried food containing 100 parts by mass of flour and 0.5-2.25 parts by mass of gelatin. Liquid is described. Patent Document 4 discloses that starch other than pregelatinized starch is 50 to 95% by mass, at least one protein material selected from wheat protein, soybean protein, milk protein and egg protein, 5 to 30% by mass, collagen and A fried food material containing 1 to 10% by weight of gelatin, 0.25 to 3% by weight of agar, and 0.05 to 3% by weight of glucomannan is described. It is said that the change over time in the texture of the fried food can be reduced by using the batter liquid for the production of fried food such as tonkatsu.
本発明の課題は、製造直後はもとより、製造された揚げ物を冷蔵又は冷凍保存後に再加熱した場合でも、具材及び衣の食感が共に良好な揚げ物を製造することができる揚げ物用バッターミックスを提供することである。 The object of the present invention is to provide a batter mix for fried foods that can produce fried foods with good textures of ingredients and clothes even when the fried foods produced are reheated after refrigeration or frozen storage as well as immediately after production. Is to provide.
本発明は、可逆性凝固素材０．５〜６質量％及び不可逆性熱凝固素材０．１〜２０質量％を含有する揚げ物用バッターミックスである。 The present invention is a batter mix for deep-fried food containing 0.5 to 6% by mass of a reversible solidification material and 0.1 to 20% by mass of an irreversible thermocoagulation material.
また本発明は、前記の本発明の揚げ物用バッターミックス１００質量部と液体１００〜５００質量部との混合物を含むバッター液である。
また本発明は、前記の本発明の揚げ物用バッターミックス１００質量部と液体１００〜５００質量部との混合物を含む、バッター液を具材に付着させ、油ちょうする工程を有する揚げ物の製造方法である。
Moreover, this invention is a batter liquid containing the mixture of 100 parts by weight of the batter mix for fried food of the present invention and 100 to 500 parts by weight of the liquid.
Moreover, this invention is a manufacturing method of the deep-fried food which has the process of adhering batter liquid to ingredients including the mixture of 100 mass parts of said batter mixes for deep-fried foods of this invention, and 100-500 mass parts of liquids, and oiling. is there.
また本発明は、ミックス原料として、可逆性凝固素材を含有する第１の原料と、不可逆性熱凝固素材を含有する第２の原料とを有し、未使用時には両原料が混合されずに各々独立した状態で存在し、使用時に両原料を混合する揚げ物用バッターミックスセットであって、前記ミックス原料において、前記可逆性凝固素材の含有量が０．５〜６質量％、前記不可逆性熱凝固素材の含有量が０．１〜２０質量％である揚げ物用バッターミックスセットである。 Moreover, this invention has the 1st raw material containing a reversible solidification raw material and the 2nd raw material containing an irreversible thermocoagulation raw material as a mix raw material, and both raw materials are not mixed when not in use. It is a batter mix set for fried food that exists in an independent state and mixes both raw materials at the time of use. In the mixed raw material, the content of the reversible solidification material is 0.5 to 6% by mass, and the irreversible heat coagulation It is a batter mix set for deep-fried food whose content of a raw material is 0.1-20 mass%.
本発明によれば、製造直後はもとより、製造された揚げ物を冷蔵又は冷凍保存後に再加熱した場合でも、具材及び衣の食感が共に良好な揚げ物を製造することができる。 According to the present invention, it is possible to produce a deep-fried food that has a good texture in both ingredients and clothes, not only immediately after production, but also when the produced fried food is reheated after refrigeration or frozen storage.
本発明の揚げ物用バッターミックスは可逆性凝固素材を含有する。本発明で用いる可逆性凝固素材とは、高温（好ましくは５０℃以上、さらに好ましくは４０℃以上）で流動性を示し、低温（好ましくは５０℃以下、さらに好ましくは４０℃以下）で凝固又はゲル化して非流動性を示し、その非流動性状態のものを高温にすると、再び流動性を示す素材をいう。 The batter mix for fried food of the present invention contains a reversible solidification material. The reversible solidification material used in the present invention exhibits fluidity at a high temperature (preferably 50 ° C. or more, more preferably 40 ° C. or more) and solidifies at a low temperature (preferably 50 ° C. or less, more preferably 40 ° C. or less). It refers to a material that gels and exhibits non-fluidity and exhibits fluidity again when the non-fluidized material is heated to a high temperature.
また、本発明の揚げ物用バッターミックスはさらに不可逆性熱凝固素材を含有する。本発明で用いる不可逆性熱凝固素材とは、低温（好ましくは５０℃以下、さらに好ましくは４０℃以下）で流動性を示し、高温（好ましくは５０℃以上、さらに好ましくは４０℃以上）で凝固又はゲル化して非流動性を示し、その非流動性状態のものを低温にしても、再び流動性を示さない素材をいう。 Moreover, the batter mix for deep-fried food of this invention contains an irreversible thermocoagulation raw material further. The irreversible thermocoagulation material used in the present invention exhibits fluidity at a low temperature (preferably 50 ° C. or less, more preferably 40 ° C. or less) and solidifies at a high temperature (preferably 50 ° C. or more, more preferably 40 ° C. or more). Alternatively, it refers to a material that gels and exhibits non-flowability, and does not show flowability again even when the non-flowable state is cooled to a low temperature.
前記の可逆性凝固素材及び不可逆性熱凝固素材を含有するバッターミックスを用い、常法に従って揚げ物を製造した場合、その油ちょう時において、具材表面に存する不可逆性熱凝固素材が高温（通常１５０℃以上）の油にさらされることで凝固又はゲル化する結果、該揚げ物の衣（バッターミックスあるいはそれを用いて調製されたバッター液を油ちょうすることで形成された衣）が、水分を透過させ難いバリアーとして機能するため、揚げ物における具材の水分蒸散あるいは具材から衣への水分移行が抑制され、具材の過乾燥によるパサつきや衣のサクミの低下といった不都合が効果的に防止される。また、前記バッターミックスを用いて製造された揚げ物を常温下で放置又は冷蔵若しくは冷凍するなどして保存した場合には、その保存中の揚げ物において衣に含まれる可逆性凝固素材が凝固又はゲル化するため、前記の衣によるバリアー効果が維持又は増強され、保存行為に起因する揚げ物の品質低下が効果的に防止される。さらに、室温以下の品温で保存された揚げ物を電子レンジなどで再加熱した場合には、衣に含まれる可逆性凝固素材の凝固又はゲル化が解消されて揚げたて直後と同様の流動性を再び示すようになるため、揚げたて直後のものと比べて遜色ない好ましい食感が再生される。このように、衣材として可逆性凝固素材及び不可逆性熱凝固素材を併用することにより、製造直後はもとより、製造された揚げ物を冷蔵又は冷凍保存後に再加熱した場合でも、具材及び衣の食感が共に良好な揚げ物の製造が可能となる。 When using a batter mix containing the reversible solidification material and the irreversible heat solidification material, when fried food is produced in accordance with a conventional method, the irreversible heat solidification material existing on the surface of the ingredients is high temperature (usually 150 As a result of coagulation or gelation by exposure to oil at a temperature of (° C. or higher), the fried food clothing (clothing formed by battering batter mix or batter liquid prepared using it) is permeable to moisture. Since it functions as a barrier that is difficult to prevent, the moisture evaporation of ingredients in the fried food or the moisture transfer from ingredients to clothing is suppressed, and inconveniences such as dryness due to over-drying of ingredients and reduction in clothes' scum are effectively prevented. The In addition, when the fried food manufactured using the batter mix is stored at room temperature, refrigerated or frozen, the reversible solidified material contained in the clothes in the fried food being stored is solidified or gelled. Therefore, the barrier effect by the clothes is maintained or enhanced, and the quality of the deep-fried food caused by the preservation action is effectively prevented. In addition, when the fried food stored at a temperature below room temperature is reheated with a microwave oven, the solidification or gelation of the reversible solidification material contained in the clothes is resolved and the fluidity immediately after frying is restored. Since it comes to show, the preferable food texture which is inferior compared with the thing immediately after fried is reproduced | regenerated. In this way, by using a reversible coagulation material and an irreversible thermocoagulation material in combination as a clothing material, not only immediately after production but also when the produced fried food is reheated after refrigeration or frozen storage, the ingredients and the food of the clothing It is possible to produce deep-fried food with a good feeling.
本発明において好ましい可逆性凝固素材の例としては、ゼラチン（凝固又はゲル化温度約１０〜２０℃）、カラギーナン（凝固又はゲル化温度約３０〜４０℃）、ジェランガム（凝固又はゲル化温度約３０〜４０℃）、アガロース、キサンタンガム及びヒアルロン酸等が挙げられ、本発明ではこれらの可逆性凝固素材の１種を単独で用いてもよく、複数種を混合して用いてもよい。 Examples of the reversible solidification material preferable in the present invention include gelatin (coagulation or gelation temperature of about 10 to 20 ° C.), carrageenan (coagulation or gelation temperature of about 30 to 40 ° C.), gellan gum (coagulation or gelation temperature of about 30). ~ 40 ° C), agarose, xanthan gum, hyaluronic acid and the like. In the present invention, one of these reversible solidification materials may be used alone, or a plurality of them may be used in combination.
また、本発明において好ましい不可逆性熱凝固素材の例としては、卵蛋白、乳清蛋白、大豆蛋白及び小麦蛋白等の蛋白質；カードラン等が挙げられ、本発明ではこれらの不可逆性熱凝固素材の１種を単独で用いてもよく、複数種を混合して用いてもよい。これらの不可逆性熱凝固素材の形態は特に制限されないが、典型的には粉末である。 Examples of preferable irreversible thermocoagulation materials in the present invention include proteins such as egg protein, whey protein, soybean protein and wheat protein; curdlan and the like. One kind may be used alone, or a plurality of kinds may be mixed and used. The form of these irreversible thermocoagulation materials is not particularly limited, but is typically a powder.
尚、本発明の揚げ物用バッターミックスは、基本的には水などの液体と混合させて使用するものであるから、該バッターミックスに含有される可逆性凝固素材及び不可逆性熱凝固素材は、水に可溶又は分散し得るもの、即ち水溶性又は水分散性を有するものが好ましい。例えば、特許文献４記載の揚げ物用衣材はコラーゲンを含有するが、コラーゲンは通常、水に不溶で水分散性にも乏しいため、本発明の揚げ物用バッターミックスではコラーゲンは使用しないことが好ましい。 The fried food batter mix of the present invention is basically used by mixing with a liquid such as water. Therefore, the reversible solidification material and the irreversible heat solidification material contained in the batter mix are water. Those which are soluble or dispersible in water, that is, those having water solubility or water dispersibility are preferred. For example, the fried food material described in Patent Document 4 contains collagen. However, since collagen is usually insoluble in water and poor in water dispersibility, it is preferable not to use collagen in the fried food batter mix of the present invention.
本発明の揚げ物用バッターミックスにおける可逆性凝固素材の含有量は、該バッターミックスの全質量に対して０．５〜６質量％であり、好ましくは１〜５質量％、さらに好ましくは２〜４質量％である。
また、本発明の揚げ物用バッターミックスにおける不可逆性熱凝固素材の含有量は、該バッターミックスの全質量に対して０．１〜２０質量％であり、好ましくは０．４〜１０質量％、さらに好ましくは０．８〜４質量％である。
揚げ物用バッターミックスにおいて可逆性凝固素材の含有量が０．５質量％未満又は不可逆性熱凝固素材の含有量が０．１質量％未満であると、前記の本発明の効果が得られず、該バッターミックスを用いて得られる揚げ物の時間経過や再加熱による品質低下を防止できないおそれがあり、また、可逆性凝固素材の含有量が６質量％超又は不可逆性熱凝固素材の含有量が２０質量％超であると、揚げ物の食感が低下し、特に衣の食感が硬くなるおそれがある。
Content of the reversible solidification material in the batter mix for fried food of the present invention is 0.5 to 6 mass%, preferably 1 to 5 mass%, more preferably 2 to 4 mass% with respect to the total mass of the batter mix. % By mass.
Moreover, content of the irreversible thermocoagulation raw material in the batter mix for fried foods of this invention is 0.1-20 mass% with respect to the total mass of this batter mix, Preferably it is 0.4-10 mass%, Furthermore, Preferably it is 0.8-4 mass%.
When the content of the reversible solidification material is less than 0.5% by mass or the content of the irreversible thermal solidification material is less than 0.1% by mass in the batter mix for fried food, the effect of the present invention cannot be obtained, The fried food obtained using the batter mix may not be able to prevent deterioration in quality due to the passage of time or reheating, and the content of the reversible solidification material exceeds 6% by mass or the content of the irreversible heat solidification material is 20%. If it exceeds mass%, the texture of the deep-fried food is lowered, and the texture of the clothes may be particularly hard.
本発明の揚げ物用バッターミックスは、可逆性凝固素材及び不可逆性熱凝固素材に加えてさらに、大豆繊維を含有していてもよい。揚げ物用バッターミックスに大豆繊維を配合することで、該バッターミックスを用いて得られた揚げ物において特に具材の水分が保持されやすくなるため、本発明の効果が一層高まり得る。本発明の揚げ物用バッターミックスにおいて大豆繊維の含有量は、該バッターミックスの全質量に対して、好ましくは０．１〜２０質量％、さらに好ましくは１〜１０質量％、より好ましくは２〜５質量％である。 The batter mix for fried food of the present invention may further contain soybean fiber in addition to the reversible solidification material and the irreversible heat solidification material. By blending soybean fiber with the batter mix for fried food, the moisture of the ingredients is particularly easily retained in the fried food obtained using the batter mix, and the effects of the present invention can be further enhanced. In the batter mix for fried food of the present invention, the content of soybean fiber is preferably 0.1 to 20% by mass, more preferably 1 to 10% by mass, and more preferably 2 to 5% with respect to the total mass of the batter mix. % By mass.
本発明の揚げ物用バッターミックスは通常、前記の可逆性凝固素材、不可逆性熱凝固素材及び大豆繊維以外に、母体となる粉原料を含有する。このバッターミックスの粉原料としては、穀粉及び澱粉からなる群から選択される１種を単独で又は２種以上を組み合わせて用いることができる。尚、ここでいう「澱粉」とは、小麦等の植物から単離された「純粋な澱粉」を意味し、小麦粉等の穀粉中に含まれる澱粉とは区別される。穀粉としては、例えば、小麦粉、大麦粉、米粉が挙げられる。澱粉としては、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉等の澱粉が挙げられる。 The batter mix for fried food of the present invention usually contains a raw material for flour as a base material in addition to the reversible solidification material, irreversible heat solidification material and soybean fiber. As a powder raw material for this batter mix, one kind selected from the group consisting of flour and starch can be used alone or in combination of two or more kinds. Here, “starch” means “pure starch” isolated from plants such as wheat, and is distinguished from starch contained in flour such as wheat flour. Examples of flour include wheat flour, barley flour, and rice flour. As starch, for example, raw starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, etc., and these raw starches are processed into fats, oiled, etherified, esterified, crosslinked, oxidized, etc. And starches such as modified starches that have been subjected to one or more of these treatments.
本発明者らの知見によれば、前記の可逆性凝固素材及び不可逆性熱凝固素材と共に併用される粉原料としては、穀粉を多く配合するもの、特に小麦粉を使用するものが、揚げ物らしい衣の食感が得られるため好ましい。本発明の揚げ物用バッターミックスにおいて穀粉（好ましくは小麦粉）の含有量は、該バッターミックスの全質量に対して、好ましくは３３〜９０質量％、さらに好ましくは３５〜８６質量％、より好ましくは３８〜８２質量％である。 According to the knowledge of the present inventors, as a powder raw material used in combination with the reversible solidification material and the irreversible heat solidification material, those containing a large amount of flour, particularly those using wheat flour, It is preferable because a texture can be obtained. In the batter mix for fried food of the present invention, the content of flour (preferably wheat flour) is preferably 33 to 90% by mass, more preferably 35 to 86% by mass, more preferably 38%, based on the total mass of the batter mix. It is -82 mass%.
また、本発明の揚げ物用バッターミックスにおいて粉原料として澱粉を用いる場合、揚げ物らしい衣の食感を得るためには、澱粉の含有量は多すぎないことが好ましく、具体的には、該バッターミックスの全質量に対して、好ましくは６３質量％以下、さらに好ましくは４６質量％以下である。また、澱粉の含有量の下限に関しては、好ましくは１０質量％以上、さらに好ましくは１４質量％以上、より好ましくは３１質量％以上である。 In addition, when starch is used as a raw material in the batter mix for fried food of the present invention, it is preferable that the starch content is not too high in order to obtain a texture like a fried food. Specifically, the batter mix The total mass is preferably 63% by mass or less, and more preferably 46% by mass or less. Moreover, regarding the minimum of content of starch, Preferably it is 10 mass% or more, More preferably, it is 14 mass% or more, More preferably, it is 31 mass% or more.
本発明の揚げ物用バッターミックスは、前記成分（可逆性凝固素材、不可逆性熱凝固素材、大豆繊維、穀粉、澱粉）以外の他の成分を含有していてもよく、例えば、この種の揚げ物用バッターミックスの製造に通常用いられ得る原料として、糖類、食塩や粉末醤油等の調味料、油脂、粉末乳化剤、増粘剤、膨張剤等が挙げられ、製造目的物たる揚げ物の種類などに応じてこれらの１種以上を適宜選択すればよい。これらの他の成分の含有量は、揚げ物用バッターミックスの全質量に対して通常、１０質量％以下程度である。 The batter mix for fried food of the present invention may contain other components other than the above components (reversible solidification material, irreversible heat solidification material, soybean fiber, flour, starch), for example, for this kind of fried food Examples of raw materials that can usually be used in the manufacture of batter mix include sugars, seasonings such as salt and powdered soy sauce, fats and oils, powder emulsifiers, thickeners, swelling agents, etc., depending on the type of fried food that is the production target One or more of these may be selected as appropriate. Content of these other components is about 10 mass% or less normally with respect to the total mass of the batter mix for fried foods.
本発明の揚げ物用バッターミックスは、常温常圧下で粉末状であり、これを用いて揚げ物を製造する際には、該バッターミックスと液体との混合物を含むバッター液を調製し、そのバッター液を具材表面に付着させて使用する。本発明の揚げ物用バッターミックスを液体と混合させずにその粉末状のまま具材表面に付着させて油ちょうしても、前記の本発明の効果は得られない。これは、本発明の揚げ物用バッターミックスの必須成分たる可逆性凝固素材及び不可逆性熱凝固素材が前記の作用効果を発現するためには、これらが水などの液体に分散又は溶解した状態で油ちょうされる必要があるためと考えられる。 The batter mix for fried food of the present invention is in the form of a powder under normal temperature and normal pressure, and when a fried food is produced using this, a batter liquid containing a mixture of the batter mix and the liquid is prepared, and the batter liquid is used. Use by adhering to the surface of ingredients. Even if the batter mix for fried food of the present invention is not mixed with a liquid and adhered to the surface of the ingredients in the form of a powder, the effect of the present invention cannot be obtained. In order for the reversible solidification material and the irreversible heat solidification material, which are essential components of the fried food batter mix of the present invention, to exhibit the above-mentioned effects, the oil is dispersed or dissolved in a liquid such as water. This is thought to be due to the need to have it.
本発明の揚げ物用バッターミックスの典型的な使用方法は、バッターミックスに液体を添加し混合してバッター液を調製し、そのバッター液を具材表面に絡ませる方法であるが、本発明の揚げ物用バッターミックスの使用方法はこれに限定されない。例えば、具材表面に多量の液体を付着させ、該具材表面にバッターミックスをまぶす方法、あるいは、具材表面にバッターミックスをまぶして付着させた後に、該具材表面に霧吹きなどで液体を散布して十分に湿らせる方法を採用することもできる。前記のいずれの使用方法であっても、本発明の揚げ物用バッターミックスと液体との混合物を含む、バッター液を具材に付着させ、油ちょうする工程を経て、揚げ物が製造される。 A typical method of using the batter mix for fried food of the present invention is a method in which a batter liquid is prepared by adding a liquid to the batter mix and mixing, and the batter liquid is entangled on the surface of the ingredients. The method for using the batter mix is not limited to this. For example, a large amount of liquid is attached to the surface of the ingredient and a batter mix is applied to the surface of the ingredient, or after the batter mix is applied to the ingredient surface and adhered, the liquid is applied to the ingredient surface by spraying or the like. A method of spraying and sufficiently moistening can also be employed. In any of the above methods of use, the fried food is manufactured through a process of adhering batter liquid to the ingredients and boiling the oil, including the mixture of the batter mix for fried food of the present invention and the liquid.
バッター液を調製する際に使用される液体としては水が一般的であるが、水以外の液体、例えば、牛乳、出し汁、煮汁などを用いることもでき、これらの１種を単独で又は２種以上を組み合わせて用いることができる。本発明の揚げ物用バッターミックスを用いてバッター液を調製する場合、該バッターミックスと混合される液体の分量は、具材の種類などに応じて適宜調整すればよいが、該揚げ物用バッターミックス１００質量部に対して、好ましくは１００〜５００質量部、さらに好ましくは１１０〜３５０質量部である。 Water is generally used as the liquid used in preparing the batter liquid, but liquids other than water, for example, milk, broth, boiled juice, etc., can be used, one of these alone or two of them. A combination of the above can be used. When the batter liquid is prepared using the batter mix for fried food of the present invention, the amount of the liquid mixed with the batter mix may be appropriately adjusted according to the type of ingredients, but the batter mix for fried food 100 Preferably it is 100-500 mass parts with respect to a mass part, More preferably, it is 110-350 mass parts.
本発明の揚げ物用バッターミックスを用いて調製されたバッター液を、具材の表面の少なくとも一部に付着させ、必要に応じてさらにパン粉やブレッダーなどを付着させた後、油ちょうすることで、揚げ物を製造することができる。本発明は、種々の揚げ物の製造に適用することができるが、特に、天ぷら、フライ、から揚げに好適であり、とりわけ、とんかつなどのフライに好適である。揚げ物の具材としては、特に限定されず、例えば、鶏、豚、牛、羊、ヤギなどの畜肉類、イカ、エビ、アジなどの魚介類、野菜類などの種々のものを使用することができる。具材には、本発明の揚げ物用バッターミックスから調製されたバッター液を付着させる前に、必要に応じて、下味を付けてもよく、打ち粉をまぶしてもよい。 By attaching the batter liquid prepared using the batter mix for fried food of the present invention to at least a part of the surface of the ingredients, and further attaching bread crumbs or a blender as necessary, Deep-fried food can be manufactured. The present invention can be applied to the production of various deep-fried foods, and is particularly suitable for deep-fried tempura, fried food, and especially fried food for tonkatsu. The ingredients of the fried food are not particularly limited, and for example, various meats such as chicken, pig, cow, sheep, goat, etc., seafood such as squid, shrimp, horse mackerel, vegetables, etc. may be used. it can. Before the batter liquid prepared from the batter mix for fried food of the present invention is attached to the ingredients, the ingredients may be seasoned or dusted as necessary.
前述した本発明の揚げ物用バッターミックスは、未使用の時点、即ち例えば、工場から出荷され店頭で販売されている時点で、可逆性凝固素材及び不可逆性熱凝固素材を含む各種成分が混合されているものであるが、本発明には、未使用時には可逆性凝固素材と不可逆性熱凝固素材とが分離した非混合状態にあり、使用時に両素材を混合して使用するようになされている揚げ物用バッターミックスセットが包含される。以下、この本発明の揚げ物用バッターミックスセットについて説明するが、前述した本発明の揚げ物用バッターミックスと異なる構成部分を主として説明し、該バッターミックスと同様の構成部分は説明を省略する。本発明の揚げ物用バッターミックスセットにおいて特に説明しない構成部分は、前述した本発明の揚げ物用バッターミックスについての説明が適宜適用される。 The aforementioned batter mix for deep-fried food of the present invention is mixed with various components including a reversible solidification material and an irreversible thermal solidification material at an unused time, that is, for example, when shipped from a factory and sold at a store. However, in the present invention, when not in use, the reversible solidification material and the irreversible thermocoagulation material are in a non-mixed state, and the fried food is used by mixing both materials at the time of use. A batter mix set is included. The fried food batter mix set of the present invention will be described below, but the components different from the fried food batter mix of the present invention described above will be mainly described, and the description of the same components as the batter mix will be omitted. In the fried food batter mix set of the present invention, the description of the fried food batter mix of the present invention described above is appropriately applied to the components not specifically described.
本発明の揚げ物用バッターミックスセットは、ミックス原料として、可逆性凝固素材を含有する第１の原料と、不可逆性熱凝固素材を含有する第２の原料とを有するところ、該バッターミックスセットの未使用時においては、両原料は混合されずに各々独立した状態で存在する。ここでいう、「第１の原料と第２の原料とが互いに独立した状態」は、典型的には、本発明の揚げ物用バッターミックスセットの未使用時において、第１の原料及び第２の原料がそれぞれ個包装され、互いに混ざらないようになされている状態である。両原料の個包装の形態は特に制限されず、この種のミックスの包装の形態を適宜採用することができ、例えば、樹脂製フィルム、紙などからなる包装袋や所定形状の包装容器に密封ないし収容された形態を例示できる。 The batter mix set for fried food of the present invention has a first raw material containing a reversible solidification material and a second raw material containing an irreversible heat solidification material as a mix raw material. At the time of use, both raw materials are present in an independent state without being mixed. Here, “the state where the first raw material and the second raw material are independent from each other” is typically the first raw material and the second raw material when the fried food batter mix set of the present invention is not used. The raw materials are individually packaged so that they are not mixed with each other. The form of individual packaging of both raw materials is not particularly limited, and this kind of mix packaging form can be adopted as appropriate. For example, it is not sealed in a packaging bag made of resin film, paper, etc. or a packaging container of a predetermined shape. The accommodated form can be illustrated.
本発明の揚げ物用バッターミックスセットは、ミックス原料として、可逆性凝固素材及び不可逆性熱凝固素材の他に、前述した本発明の揚げ物用バッターミックスが含有し得る他の成分（大豆繊維、穀粉、澱粉など）を含有してもよい。その場合、可逆性凝固素材及び不可逆性熱凝固素材以外の他の成分は、前記の第１の原料及び第２の原料のどちらに含有させてもよく、あるいは第３の原料として、例えば個包装されるなどして、第１の原料及び第２の原料に対して独立した状態で存在させてもよい。 In addition to the reversible solidification material and the irreversible thermocoagulation material, the fried food batter mix set of the present invention has other components that can be contained in the above-described fried food batter mix of the present invention (soybean fiber, flour, Starch) and the like. In that case, components other than the reversible solidification material and the irreversible thermal solidification material may be contained in either the first raw material or the second raw material, or as a third raw material, for example, individual packaging For example, the first raw material and the second raw material may exist independently.
本発明の揚げ物用バッターミックスセットにおいて、可逆性凝固素材の含有量は、該バッターミックスセットにおけるミックス原料の全質量に対して０．５〜６質量％であり、好ましくは１〜５質量％、さらに好ましくは２〜４質量％である。
本発明の揚げ物用バッターミックスセットにおいて、不可逆性熱凝固素材の含有量は、該バッターミックスセットにおけるミックス原料の全質量に対して０．１〜２０質量％であり、好ましくは０．４〜１０質量％、さらに好ましくは０．８〜４質量％である。
また、前記ミックス原料に大豆繊維、穀粉、澱粉などの他の成分を含有させる場合、該ミックス原料における該他の成分の含有量については、前述した本発明の揚げ物用バッターミックスにおける当該成分の含有量と同様にすることができる。
In the batter mix set for fried food of the present invention, the content of the reversible solidification material is 0.5 to 6% by mass, preferably 1 to 5% by mass, based on the total mass of the mix raw material in the batter mix set. More preferably, it is 2-4 mass%.
In the batter mix set for fried food of the present invention, the content of the irreversible heat coagulation material is 0.1 to 20% by mass, preferably 0.4 to 10%, based on the total mass of the mix raw material in the batter mix set. % By mass, more preferably 0.8 to 4% by mass.
In addition, when the mix raw material contains other components such as soybean fiber, flour, starch, etc., the content of the other component in the mix raw material is the content of the component in the above-described fried food batter mix of the present invention. The amount can be similar.
本発明の揚げ物用バッターミックスセットを使用する際には、互いに分離した状態にある第１の原料と第２の原料とを混合すればよい。例えば、個包装された状態の第１の原料及び第２の原料をそれぞれ開封し、混合すればよい。前記の第３の原料が個包装された状態で存在する場合は、その第３の原料の個包装も開封して、第１の原料及び第２の原料と共に混合する。こうして、未使用時に独立した状態で存在していた各原料を混合してミックス原料の混合物を得、該混合物に水などの液体を添加することで、バッター液を調製することができる。この「ミックス原料の混合物」は、前述した本発明の揚げ物用バッターミックスと同じである。あるいは、第１の原料及び第２の原料と、必要に応じて第３の原料とを、予め個別に水などの液体に添加して分散させ、これらの分散液を合一してバッター液を調製することもできる。本発明の揚げ物用バッターミックスセットを用いてバッター液を調製する場合、該バッターミックスと混合される液体の分量は、該バッターミックスセットにおけるミックス原料の合計量１００質量部に対して、好ましくは１００〜５００質量部、さらに好ましくは１１０〜３５０質量部である。 When using the batter mix set for deep-fried food of the present invention, the first raw material and the second raw material that are separated from each other may be mixed. For example, the first raw material and the second raw material that are individually packaged may be opened and mixed. When the third raw material exists in an individually packaged state, the third raw material individual package is also opened and mixed together with the first raw material and the second raw material. Thus, a batter liquid can be prepared by mixing each raw material existing in an independent state when not in use to obtain a mixture of mixed raw materials and adding a liquid such as water to the mixture. This “mixed raw material mixture” is the same as the above-described fried food batter mix of the present invention. Alternatively, the first raw material and the second raw material, and if necessary, the third raw material are separately added to a liquid such as water in advance and dispersed, and these dispersions are combined to form a batter liquid. It can also be prepared. When preparing a batter liquid using the batter mix set for fried food of the present invention, the amount of the liquid mixed with the batter mix is preferably 100 with respect to 100 parts by mass of the total amount of the mix raw materials in the batter mix set. -500 mass parts, More preferably, it is 110-350 mass parts.
本発明の揚げ物用バッターミックスセットによれば、吸湿性などの保存時の特性が互いに異なる複数種のミックス原料が、分離して包装されるなどして、未使用時に各々独立した状態とされているため、未使用時に複数種のミックス原料が予め混合されている揚げ物用バッターミックスに比して、長期間の保存性が向上している。また、本発明の揚げ物用バッターミックスセットによれば、バッター液を調製する場合に、水などの液体に対する分散性が互いに異なる複数種のミックス原料を別個に分散させることができるため、各原料がより均一に分散したバッター液を調製することができ、延いては、具材及び衣の食感が良好な揚げ物をより安定的に製造することができる。 According to the fried food batter mix set of the present invention, a plurality of kinds of mixed raw materials having different storage characteristics such as hygroscopicity are separated and packaged, and are kept in an independent state when not in use. Therefore, the long-term storage stability is improved as compared to the fried food batter mix in which a plurality of types of mix raw materials are premixed when not in use. Further, according to the batter mix set for deep-fried food of the present invention, when preparing a batter liquid, it is possible to separately disperse a plurality of kinds of mix raw materials having different dispersibility in liquids such as water. A more uniformly dispersed batter liquid can be prepared, and as a result, a fried food having a good texture of ingredients and clothes can be more stably produced.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example.
〔実施例１〜３７及び比較例１〜１０〕
下記表１〜５の配合で各原料を均一に混合し、揚げ物用バッターミックスを製造した。使用した原料は下記の通り。
尚、下記の「コラーゲンペプチド」は、コラーゲンを加水分解して得られる水溶性の素材であり、低温（５０℃以下）で凝固又はゲル化せずに流動性を示すため、本発明で用いる可逆性凝固素材ではなく、また、高温（５０℃以上）で加熱してもゲル化しないため、本発明で用いる不可逆性熱凝固素材でもない。
また、下記の「ＨＰＭＣ」即ちヒドロキシプロピルメチルセルロースは、高温（６２℃以上）で凝固又はゲル化して非流動性を示すため、本発明で用いる可逆性凝固素材ではなく、また、加熱ゲル化後、温度降下する（６２℃以下にする）と流動性を示すため、本発明で用いる不可逆性熱凝固素材でもない。
・ゼラチン（可逆性凝固素材）：水溶性ゼラチン（ニッピ製）
・キサンタンガム（可逆性凝固素材）：カーギル製
・コラーゲンペプチド：商品名「ニッピペプタイド」、ニッピ製
・卵白粉末（不可逆性熱凝固素材）：商品名「乾燥卵白Ｋタイプ」、キユーピータマゴ製
・乳清蛋白粉末（不可逆性熱凝固素材）：カゼイン（「Ｒｅｆｉｔ（登録商標）」、日本新薬製）
・ＨＰＭＣ：「メトセル（登録商標）Ｆ５０」、ダウ・ケミカル製
・小麦粉：薄力粉（商品名「フラワー」、日清フーズ製）
・澱粉：コーンスターチ
・大豆繊維：粉末大豆繊維（商品名「ＦＩＢＲＩＭ ２０００」、光洋商会製）
・小麦繊維：粉末小麦繊維（商品名「ビタセル 小麦ファイバー」、Ｆｉニュートリション製）
[Examples 1-37 and Comparative Examples 1-10]
Each raw material was uniformly mixed by the mixing | blending of the following Tables 1-5, and the batter mix for fried foods was manufactured. The raw materials used are as follows.
The following “collagen peptide” is a water-soluble material obtained by hydrolyzing collagen, and exhibits fluidity without being solidified or gelled at a low temperature (50 ° C. or lower). It is not an irreversible solidification material, and is not an irreversible thermal solidification material used in the present invention because it does not gel even when heated at a high temperature (50 ° C. or higher).
In addition, the following “HPMC”, that is, hydroxypropyl methylcellulose, is non-reversible solidified material used in the present invention because it solidifies or gels at high temperature (62 ° C. or higher) and exhibits non-fluidity. Since it exhibits fluidity when the temperature drops (below 62 ° C.), it is not an irreversible thermocoagulation material used in the present invention.
・ Gelatin (reversible solidification material): Water-soluble gelatin (Nippi)
・ Xanthan gum (reversible coagulation material): Cargill ・ Collagen peptide: Product name “Nippi Peptide”, Nippi ・ Egg white powder (irreversible thermocoagulation material): Product name “Dry egg white K type”, Kewpie Tamago ・ Whey Protein powder (irreversible thermocoagulation material): Casein ("Refit (registered trademark)", Nippon Shinyaku Co., Ltd.)
・ HPMC: “Methocel (registered trademark) F50”, manufactured by Dow Chemical ・ Wheat flour: Thin flour (trade name “Flower”, manufactured by Nisshin Foods)
・ Starch: Corn starch ・ Soybean fiber: Powdered soybean fiber (trade name “FIBRIM 2000”, manufactured by Koyo Shokai)
・ Wheat fiber: Powdered wheat fiber (trade name “Vitacel Wheat Fiber”, manufactured by Fi Nutrition)
〔試験例〕
豚ロース肉を厚さ８ｍｍに切り分け、打ち粉（薄力粉）を薄く全体にまんべんなく付着させた。また、各揚げ物用バッターミックス１００質量部に対して水１７０質量部を混合し、軽くかき混ぜてバッター液を調製した。打ち粉が付着した豚ロース肉を、バッター液にくぐらせて全体に付着させた後、パン粉をつけてとんかつ用肉を成形した。これを１７０℃に熱したサラダ油で４分間油ちょうして、とんかつを製造した。揚げたてのとんかつを１０名のパネラーに食してもらい、その際の食感を下記評価基準で評価してもらった。また、製造後に冷蔵庫で１２時間保管後、電子レンジにより６００Ｗで２５秒間再加熱したとんかつを１０名のパネラーに食してもらい、その際の食感を下記評価基準で評価してもらった。結果を下記表１に示す。
[Test example]
The pork loin was cut into a thickness of 8 mm, and the flour (soft flour) was thinly adhered evenly over the entire surface. Moreover, 170 mass parts of water was mixed with 100 mass parts of each batter mix for fried foods, and it stirred gently and prepared the batter liquid. The pork loin with the dusting powder was passed through a batter solution and adhered to the whole, and then bread crumbs were added to form a tonkatsu meat. This was oiled with salad oil heated to 170 ° C. for 4 minutes to produce tonkatsu. Ten panelists eat freshly fried tonkatsu, and the texture at that time was evaluated according to the following evaluation criteria. In addition, after manufacturing, after storing in a refrigerator for 12 hours, tonkatsu reheated at 600 W for 25 seconds with a microwave oven was eaten by 10 panelists, and the texture at that time was evaluated according to the following evaluation criteria. The results are shown in Table 1 below.
（とんかつの食感の評価基準）
５点：肉はジューシーさに富み、衣は非常にサクサクとし、極めて良好。
４点：肉はジューシー感があり、衣はサクサクとしており、良好。
３点：肉はややパサつき、衣はややサクサク感に欠ける。
２点：肉はパサつきがあり、衣はややしっとりしており、サクサク感に乏しい。
１点：肉はパサつきが強く、衣はしっとりしてサクサク感がなく、不良。
(Evaluation criteria for tonkatsu texture)
5 points: Meat is rich in succulent, clothes are very crisp and very good.
4 points: The meat has a succulent feeling and the clothes are crisp and good.
3 points: The meat has a slightly cramped texture, and the clothing has a slightly crunchy feeling.
2 points: The meat is crisp, the clothes are slightly moist, and the crispness is poor.
1 point: The meat is very crunchy, the clothes are moist and not crunchy, and are bad.
表１に示す通り、可逆性凝固素材（ゼラチン又はキサンタンガム）及び不可逆性熱凝固素材（卵白粉末又は乳清蛋白粉末）をそれぞれ特定量含有する各実施例のミックスは、両素材の少なくとも一方を含有しない各比較例のミックスに比して、製造直後及び再加熱のいずれにおいてもとんかつの食感に優れていた。このことから、製造直後及び再加熱後のいずれにおいても具材及び衣の食感が共に良好な揚げ物を製造するためには、揚げ物用バッターミックスにおいて可逆性凝固素材及び不可逆性熱凝固素材を併用することが有効であることがわかる。 As shown in Table 1, each example mix containing a specific amount of a reversible coagulation material (gelatin or xanthan gum) and an irreversible heat coagulation material (egg white powder or whey protein powder) contains at least one of both materials. Compared with the mix of each comparative example which does not carry out, it was excellent in the texture of the original bonito in both immediately after manufacture and reheating. Therefore, in order to produce deep-fried food that has a good texture of ingredients and clothes both immediately after production and after reheating, use a reversible solidification material and an irreversible heat solidification material in a batter mix for deep-fried food. It turns out that it is effective.
表２に示す結果から、揚げ物用バッターミックスにおける可逆性凝固素材（ゼラチン）の含有量は、実施例の範囲内である０．５〜６質量％が好ましく、特に、実施例１及び７〜１０の範囲内である１〜５質量％程度が好ましく、とりわけ、実施例１及び８〜９の範囲内である２〜４質量％程度が好ましいことがわかる。 From the results shown in Table 2, the content of the reversible solidification material (gelatin) in the fried food batter mix is preferably 0.5 to 6% by mass, particularly in Examples 1 and 7 to 10 in the range of Examples. It is found that about 1 to 5% by mass, which is within the range, is preferable, and in particular, about 2 to 4% by mass within the range of Examples 1 and 8 to 9 is preferable.
表３に示す結果から、揚げ物用バッターミックスにおける不可逆性熱凝固素材（卵白粉末）の含有量は、実施例の範囲内である０．１〜２０質量％が好ましく、特に、実施例１及び１３〜１６の範囲内である０．４〜１０質量％程度が好ましく、とりわけ、実施例１及び１４〜１５の範囲内である０．８〜４質量％程度が好ましいことがわかる。 From the results shown in Table 3, the content of the irreversible heat coagulation material (egg white powder) in the batter mix for fried food is preferably 0.1 to 20% by mass within the range of the examples, and in particular, Examples 1 and 13 About 0.4-10 mass% which is in the range of -16 is preferable, and it turns out that about 0.8-4 mass% which is in the range of Example 1 and 14-15 is especially preferable.
表４において、実施例１及び１８〜２５どうしの対比から、可逆性凝固素材（ゼラチン）及び不可逆性熱凝固素材（卵白粉末）を含有する揚げ物用バッターミックスに、大豆繊維を０．１〜２０質量％程度配合することで、製造直後及び再加熱後のいずれにおいてもとんかつの食感が一層向上することがわかる。また、実施例２１及び２３と実施例２６及び２７との対比から、小麦繊維よりも大豆繊維の方が有効であることがわかる。 In Table 4, from comparison between Examples 1 and 18 to 25, 0.1-20 of soy fiber was added to the batter mix for fried food containing a reversible coagulation material (gelatin) and an irreversible heat coagulation material (egg white powder). It can be seen that by adding about mass%, the texture of the noodles is further improved immediately after production and after reheating. Further, from comparison between Examples 21 and 23 and Examples 26 and 27, it is understood that soybean fiber is more effective than wheat fiber.
表５に示す結果から、揚げ物用バッターミックスにおける穀粉（小麦粉）の含有量は、実施例１及び２９〜３６の範囲内である３３〜９０質量％が好ましく、特に、実施例１及び３０〜３５の範囲内である３５〜８６質量％程度が好ましく、とりわけ、実施例１及び３１〜３４の範囲内である３８〜８２質量％程度が好ましいことがわかる。また、高評価であった実施例１及び３１〜３４の揚げ物用バッターミックスにおける澱粉（コーンスターチ）の含有量は、１４〜５８質量％の範囲内であるので、澱粉の含有量としては斯かる範囲程度が特に好ましく、とりわけ、実施例１及び３３が包含される３０〜５０質量％程度が好ましいことがわかる。 From the results shown in Table 5, the content of flour (flour) in the batter mix for fried food is preferably 33 to 90% by mass within the range of Examples 1 and 29 to 36, and particularly Examples 1 and 30 to 35. It is found that about 35 to 86% by mass, which is within the range, is preferable, and in particular, about 38 to 82% by mass within the range of Examples 1 and 31 to 34 is preferable. Moreover, since content of the starch (corn starch) in the batter mix for deep-fried foods of Examples 1 and 31-34 which were highly evaluated is in the range of 14-58 mass%, it is such a range as content of starch. It is understood that the degree is particularly preferable, and in particular, about 30 to 50% by mass including Examples 1 and 33 is preferable.
Claims (10)
前記ミックス原料において、前記可逆性凝固素材の含有量が０．５〜６質量％、前記不可逆性熱凝固素材の含有量が０．１〜２０質量％である揚げ物用バッターミックスセット。 As a mixed raw material, it has a first raw material containing a reversible solidification material and a second raw material containing an irreversible thermal solidification material, and the two raw materials exist in an independent state without being mixed when not in use. A fried food batter mix set that mixes both ingredients at the time of use,
A batter mix set for fried food, wherein the content of the reversible solidification material is 0.5 to 6% by mass and the content of the irreversible heat solidification material is 0.1 to 20% by mass.
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| WO2020067314A1 (en) * | 2018-09-28 | 2020-04-02 | 森永乳業株式会社 | Batter liquid, batter mix, method for manufacturing food for deep frying, and deep-fried food manufacturing method |
| WO2023171802A1 (en) * | 2022-03-11 | 2023-09-14 | 株式会社日清製粉ウェルナ | Dusting powder mix for fried food |
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| JPH0767565A (en) * | 1993-08-30 | 1995-03-14 | Nisshin Oil Mills Ltd:The | Coating material for fried food and production of fried food using the same |
| JP2002051718A (en) * | 2000-08-10 | 2002-02-19 | Nitto Seifun Kk | Coat composition for fried food |
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| WO2020067314A1 (en) * | 2018-09-28 | 2020-04-02 | 森永乳業株式会社 | Batter liquid, batter mix, method for manufacturing food for deep frying, and deep-fried food manufacturing method |
| WO2023171802A1 (en) * | 2022-03-11 | 2023-09-14 | 株式会社日清製粉ウェルナ | Dusting powder mix for fried food |
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