JP3464631B2 - Batter mix for fried food - Google Patents
Batter mix for fried foodInfo
- Publication number
- JP3464631B2 JP3464631B2 JP20150099A JP20150099A JP3464631B2 JP 3464631 B2 JP3464631 B2 JP 3464631B2 JP 20150099 A JP20150099 A JP 20150099A JP 20150099 A JP20150099 A JP 20150099A JP 3464631 B2 JP3464631 B2 JP 3464631B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- weight
- fried
- batter
- batter mix
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、食感に優れた揚げ
物を製造するための揚げ物用バッターミックス及び該揚
げ物用バッターミックスを用いた揚げ物用バッターに関
する。TECHNICAL FIELD The present invention relates to a fried food batter mix for producing a fried food having an excellent texture and a fried food batter using the fried food batter mix.
【0002】[0002]
【従来の技術】揚げ物は、多量の油を用いて食品を高温
で加熱したものであり、短時間に食品の内部まで火が通
り、ビタミン等の栄養素の損失が比較的少なく、また油
脂の香ばしい風味を有することから、日本人に好まれる
食品の1つである。かかる揚げ物は、一般に素揚げ、か
ら揚げ、パン粉揚げ等に分類される。このうち、から揚
げは、揚げ物用バッターミックスに水等を混合してバッ
ターとし、該バッターに肉や魚等の具を浸漬した後油揚
げすることにより製造される。また、パン粉揚げは、揚
げ物用バッターミックスに、卵、水等を混合してバッタ
ーとし、該バッターに具を浸漬した後、パン粉をまぶし
て油揚げすることにより製造される。水の添加量は、目
的とする衣の物性によって適宜選択することができる。
例えば衣を厚くする場合には水の添加量を少なくすれば
よく、また衣を薄くして揚がりをよくするためには水の
添加量を多くすればよい。このとき、揚げ物用バッター
ミックスには、未処理澱粉、特に未処理馬鈴薯澱粉を用
いることが多い。ここで、未処理澱粉とは、澱粉を生成
する通常の植物を常法に従って加工することにより得ら
れる生澱粉のことであり、植物を交配し、該植物から得
られる特定成分の含有量の多い生澱粉、生澱粉に物理的
又は化学的処理を施した化工澱粉、生澱粉中の特定粒径
の澱粉を除去した分級生澱粉等は含まない。BACKGROUND OF THE INVENTION Fried foods are foods that are heated at a high temperature with a large amount of oil, and the heat passes through the foods in a short time, the loss of nutrients such as vitamins is relatively small, and the oils and fats are fragrant. It is one of the foods favored by Japanese people because it has a flavor. Such fried foods are generally classified into fried foods, fried foods, fried bread crumbs and the like. Of these, fried chicken is produced by mixing batter for frying with water or the like to prepare a batter, dipping meat or fish ingredients in the batter, and then frying. In addition, fried bread crumbs are manufactured by mixing eggs, water and the like with a batter mix for fried foods to make a batter, dipping the ingredients in the batter, then sprinkling bread crumbs and deep-frying. The amount of water added can be appropriately selected depending on the desired physical properties of the clothing.
For example, in the case of thickening the batter, the amount of water added may be reduced, and in order to reduce the thickness of the batter and improve the frying, the amount of water added may be increased. At this time, untreated starch, especially untreated potato starch, is often used in the batter mix for deep-fried food. Here, the untreated starch is a raw starch obtained by processing an ordinary plant that produces starch according to a conventional method, and has a large content of a specific component obtained from the plant by crossing the plants. It does not include raw starch, modified starch obtained by subjecting raw starch to physical or chemical treatment, and classified raw starch obtained by removing the starch having a specific particle size from raw starch.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、未処理
澱粉を40重量%以上含有した揚げ物用バッターミック
スに対する水の添加量を少なくした場合、これを用いて
製造された揚げ物は、フライ時の揚がりが悪く、衣内部
に糊状の部分が残り、食感にヌメリがあり、サクミが不
足したものになりやすい。However, when the amount of water added to the batter mix for frying containing 40% by weight or more of untreated starch is reduced, the frying produced using this mixture will be fried at the time of frying. Poorly, the paste-like part remains inside the clothes, the texture is slimy, and the product tends to lack sakumi.
【0004】したがって、本発明は、未処理澱粉を40
重量%以上含有した揚げ物用バッターミックスに対する
水等の添加量を少なくした場合においても、得られた揚
げ物用バッターを用いて製造した揚げ物が、フライ時の
揚がりが良好で、衣内部に糊状の部分が残ることがな
く、ヌメリがなく、かつサクミを有する等食感に優れた
ものとなるための揚げ物用バッターミックス、及び該揚
げ物用バッターミックスを用いた揚げ物用バッターを提
供することを目的とする。Therefore, the present invention uses 40% untreated starch.
Even when the amount of water or the like added to the fried food batter mix containing at least wt% is small, the fried food produced using the obtained fried food batter has good frying at the time of frying and has a paste-like form inside the clothes. The purpose is to provide a batter mix for fried foods, which does not leave any part, has no slime, and has excellent texture such as having a crisp, and a batter for fried foods using the batter mix for fried foods. To do.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記目的
を達成すべく鋭意研究した結果、未処理澱粉含有量が4
0重量%以上である揚げ物用バッターミックスが、ジア
セチル酒石酸モノグリセリドを含有すれば、加水量が少
ない場合でも、フライの揚がりがよく、衣内部に糊状の
部分が残ることがなく、ヌメリがなく、サクミを有する
等食感に優れるとともに、衣の厚い重量感のある揚げ物
が得られることを見出し、本発明を完成した。Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors found that the untreated starch content was 4%.
If the batter mix for frying, which is 0% by weight or more, contains diacetyl tartaric acid monoglyceride, the frying will be well fried even if the amount of water added is small, and no paste-like portion will remain inside the clothes, and there will be no slime. The present invention has been completed by finding that a deep-fried fried food having a thick texture and a good texture can be obtained.
【0006】すなわち、本発明は、未処理澱粉含有量が
60〜70重量%である揚げ物用バッターミックスにお
いて、ジアセチル酒石酸モノグリセリドを含有し、かつ
蛋白粉の含有量が4.4重量%以下であることを特徴と
する揚げ物用バッターミックスを提供することにより、
上記目的を達成したものである。本発明はまた、かかる
揚げ物用バッターミックスを含有する揚げ物用バッター
を提供することにより、上記目的を達成したものであ
る。That is, according to the present invention, a batter mix for frying having an untreated starch content of 60 to 70% by weight contains diacetyltartaric acid monoglyceride and a protein powder content of 4.4% by weight or less. By providing a batter mix for fried foods characterized by
The above object is achieved. The present invention also achieves the above object by providing a batter for frying containing such a batter mix for frying.
【0007】[0007]
【発明の実施の形態】本発明において未処理澱粉とは、
上記したように、澱粉を生成する通常の植物を常法に従
って加工することにより得られる生澱粉のことであり、
例えば米生澱粉、小麦生澱粉、大麦生澱粉、生コーンス
ターチ、馬鈴薯生澱粉、さつまいも生澱粉、タピオカ生
澱粉等が挙げられ、これらを1種以上用いることができ
る。このうち、馬鈴薯生澱粉が好ましい。かかる未処理
澱粉の、本発明の揚げ物用バッターミックス中の含有量
は、40重量%以上であることが必要であり、40〜9
5重量%であることが好ましく、60〜70重量%であ
ることが特に好ましい。40重量%以上であれば、ジア
セチル酒石酸モノグリセリドを添加することによる揚げ
物の食感等向上効果が著しくなる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, untreated starch is
As described above, it is a raw starch obtained by processing an ordinary plant that produces starch according to a conventional method,
Examples thereof include rice raw starch, wheat raw starch, barley raw starch, raw corn starch, potato raw starch, sweet potato raw starch, tapioca raw starch, and the like, and one or more of them can be used. Of these, potato starch is preferable. The content of such untreated starch in the fried batter mix of the present invention must be 40% by weight or more, and 40 to 9%.
It is preferably 5% by weight, particularly preferably 60 to 70% by weight. If it is 40% by weight or more, the effect of improving the texture and the like of fried foods by adding diacetyl tartaric acid monoglyceride becomes remarkable.
【0008】ジアセチル酒石酸モノグリセリドは、乳化
剤として一般に用いられているものであり、エステル結
合の位置は、1位、2位のいずれでもよい。ジアセチル
酒石酸モノグリセリドの、本発明の揚げ物用バッターミ
ックス中の含有量は、該揚げ物用バッターミックスを用
いて製造した揚げ物の食感等向上の観点から、0.2〜
2重量%が好ましく、0.5〜1.5重量%がより好ま
しく、0.6〜1重量%が特に好ましい。Diacetyl tartaric acid monoglyceride is generally used as an emulsifying agent, and the position of the ester bond may be either 1-position or 2-position. The content of the diacetyl tartaric acid monoglyceride in the fried food batter mix of the present invention is 0.2 to 10 from the viewpoint of improving the texture of the fried food produced using the fried food batter mix.
2% by weight is preferable, 0.5 to 1.5% by weight is more preferable, and 0.6 to 1% by weight is particularly preferable.
【0009】本発明においては、さらにハイアミロース
澱粉、化工澱粉、分級生澱粉(これらを、以下「特殊澱
粉」という)及びポリグリセリドの1種以上を配合する
ことができる。これらを配合した揚げ物用バッターミッ
クスを用いれば、揚げ物の食感等向上がより顕著とな
る。ポリグリセリドは、グリセリンの重合度、エステル
化度、エステルを構成するアシル基の炭素数、HLB等
に特に制限はないが、親水性であることが好ましい。ま
た、その形態は、粉末状又はフレーク状であることが好
ましい。ポリグリセリドの、本発明の揚げ物用バッター
ミックス中の含有量は、0.01〜1重量%、特に0.
1〜0.7重量%が好ましい。ハイアミロース澱粉は、
澱粉中のアミロース含量が高くなるように交配させた植
物から得られた生澱粉である。通常の澱粉中にはアミロ
ースは20〜35重量%含有されるが、該ハイアミロー
ス澱粉は、アミロースを35重量%以上、好ましくは3
5〜85重量%、特に好ましくは40〜80重量%含有
する。交配させる植物の種類に特に制限はないが、とう
もろこしが特に好ましい。また交配手段に特に制限はな
い。かかるハイアミロース澱粉の、本発明の揚げ物用バ
ッターミックス中の含有量は、1〜25重量%、特に5
〜20重量%が好ましい。In the present invention, one or more of high amylose starch, modified starch, classified raw starch (these are hereinafter referred to as "special starch") and polyglyceride can be further blended. When the batter mix for fried foods containing these is used, the texture and the like of the fried foods are more significantly improved. The polyglyceride is not particularly limited in the degree of polymerization of glycerin, the degree of esterification, the carbon number of the acyl group constituting the ester, HLB, etc., but it is preferably hydrophilic. Further, the form thereof is preferably powdery or flake-like. The content of the polyglyceride in the batter mix for frying of the present invention is 0.01 to 1% by weight, and particularly 0.1.
1 to 0.7% by weight is preferable. High amylose starch is
It is a raw starch obtained from a plant crossed to have a high amylose content in the starch. Amylose is contained in ordinary starch in an amount of 20 to 35% by weight, and the high amylose starch contains amylose in an amount of 35% by weight or more, preferably 3% by weight.
5 to 85% by weight, particularly preferably 40 to 80% by weight. The type of plant to be crossed is not particularly limited, but corn is particularly preferable. There is no particular limitation on the mating means. The content of such high amylose starch in the batter mix for frying of the present invention is 1 to 25% by weight, particularly 5%.
-20% by weight is preferred.
【0010】化工澱粉には、生澱粉を熱、酸、酵素等を
用いて加水分解して得られるソリュブルスターチ、デキ
ストリン、ブリティッシュガム等;生澱粉をリン酸化、
架橋化、エステル化、エーテル化、酸化等することによ
って得られる修飾澱粉が挙げられ、これらを1種以上用
いることができる。このうち、修飾澱粉がより好まし
く、リン酸架橋澱粉が特に好ましく、エーテル化リン酸
架橋澱粉が最も好ましい。エーテル化リン酸架橋澱粉の
リン酸含量、架橋度、エーテル化度に特に制限はない。
化工澱粉の原料となる生澱粉に特に制限はないが、馬鈴
薯生澱粉が特に好ましい。化工澱粉の、本発明の揚げ物
用バッターミックス中の含有量は、1〜25重量%、特
に5〜20重量%が好ましい。分級生澱粉は、生澱粉中
の特定粒径のものを除去したものであり、このうち粒径
20μm以上の部分が95重量%以上含まれているのが
好ましく、99重量%以上含まれているのが特に好まし
い。生澱粉の分級方法に特に制限はなく、篩やシフター
等を用いて常法にしたがって行うことができる。また分
級生澱粉の原料となる生澱粉に特に制限はないが、馬鈴
薯生澱粉が特に好ましい。分級生澱粉の、本発明の揚げ
物用バッターミックス中の含有量は、1〜25重量%、
特に5〜20重量%が好ましい。The modified starch includes soluble starch, dextrin, British gum and the like obtained by hydrolyzing raw starch with heat, acid, enzyme, etc .;
Examples thereof include modified starch obtained by cross-linking, esterification, etherification, oxidation, etc., and one or more kinds of them can be used. Of these, modified starch is more preferable, phosphoric acid crosslinked starch is particularly preferable, and etherified phosphoric acid crosslinked starch is most preferable. The phosphoric acid content, the degree of crosslinking, and the degree of etherification of the etherified phosphoric acid-crosslinked starch are not particularly limited.
Raw starch as a raw material for the modified starch is not particularly limited, but potato starch is particularly preferable. The content of the modified starch in the batter mix for frying of the present invention is preferably 1 to 25% by weight, particularly preferably 5 to 20% by weight. The classified raw starch is obtained by removing raw starch having a specific particle diameter, and it is preferable that 95% by weight or more, and 99% by weight or more of the portion having a particle diameter of 20 μm or more is contained. Is particularly preferable. The method for classifying raw starch is not particularly limited, and it can be performed according to a conventional method using a sieve, a shifter or the like. The raw starch used as the raw material for the classified raw starch is not particularly limited, but potato raw starch is particularly preferable. The content of the classified raw starch in the batter mix for frying of the present invention is 1 to 25% by weight,
Particularly, 5 to 20% by weight is preferable.
【0011】本発明の揚げ物用バッターミックスには、
上記各成分以外に、必要に応じて揚げ物用バッターミッ
クスに一般に用いられる、小麦粉、米粉等の穀粉;砂糖
等の糖類;食塩;グルタミン酸Na等の調味料;香辛
料;ベーキングパウダー;卵白粉、卵黄粉等の蛋白粉等
を配合することができる。なお、蛋白粉を配合する場
合、揚げ物用バッターミックス中の含有量を4.4重量
%以下とすることが好ましい。The batter mix for deep-fried food of the present invention comprises:
In addition to the above-mentioned components, wheat flour, rice flour, and other cereal flour, sugar and other sugars, salt, sodium glutamate and other seasonings, spices, baking powder, egg white powder, egg yolk powder, which are commonly used in batter mixes for frying, if necessary. Protein powders and the like can be blended. When blending protein powder, the content in the batter mix for deep-fried food is preferably 4.4% by weight or less.
【0012】本発明の揚げ物用バッターミックスは、未
処理澱粉、ジアセチル酒石酸モノグリセリド及びその他
の原料を混合、撹拌することにより製造することができ
る。本発明の揚げ物用バッターミックスは、から揚げ、
パン粉揚げのいずれにも用いることができる。The batter mix for deep-fried food of the present invention can be produced by mixing and stirring untreated starch, diacetyl tartaric acid monoglyceride and other raw materials. The batter mix for fried food of the present invention is fried
It can be used for either breading.
【0013】本発明の揚げ物用バッターは、上記揚げ物
用バッターミックスに卵、水等の液状物を添加したもの
である。これらの添加量は、水分として、衣を厚く重量
感のあるものにしたり、ボリューム感のある外観にする
場合は、揚げ物用バッターミックスに対して60〜10
0重量%、特に75〜85重量%が好ましい。この場合
バッターの粘度は比較的高くなるが、揚がりがよく、衣
内部に糊状の部分が残ることがなく、食感にヌメリがな
く、かつサクミが不足することがない。The fried food batter of the present invention is obtained by adding a liquid material such as eggs and water to the fried food batter mix. The amount of addition of these is 60 to 10 relative to the batter mix for deep-fried food when the batter mix for making the batter thick and heavy or having a voluminous appearance as water.
0% by weight, particularly 75 to 85% by weight is preferred. In this case, the viscosity of the batter is relatively high, but the batter is well fried, no paste-like portion remains inside the clothes, the texture is not slimy, and the crispness is not insufficient.
【0014】[0014]
【実施例】次に実施例を示して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 Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
【0015】実施例1〜6及び比較例1
未処理馬鈴薯澱粉、ジアセチル酒石酸モノグリセリドを
含有した揚げ物用バッターミックスを用いて、から揚げ
を製造した。未処理馬鈴薯澱粉(士幌町農業協同組合製
「馬鈴薯精製澱粉」、以下同じ)70重量部、薄力小麦
粉(日清製粉(株)製「フラワー」、以下同じ)20重
量部、ジアセチル酒石酸モノグリセリド(理研ビタミン
(株)製「ポエムW−90P」、以下同じ)0.5重量
部、食塩3重量部、粉末醤油5重量部、香辛料1.5重
量部及び砂糖0.5重量部を混合、撹拌して揚げ物用バ
ッターミックスを調製した。これに水80重量部を添加
し、ホイッパーで撹拌して均一なバッターを得た。該バ
ッターに鶏胸肉20gを入れ、よく絡ませ、室温で5分
間放置した後、170℃の油で4分間揚げてから揚げを
製造した(実施例1)。実施例2〜4は、実施例1にお
いて、ジアセチル酒石酸モノグリセリドを表1に示す量
とした以外は、実施例1と同様にしてから揚げを製造し
た。実施例5及び6は、実施例2において、さらにポリ
グリセリドを表1に示す量配合した以外は、実施例2と
同様にしてから揚げを製造した。比較例1は、実施例1
において、ジアセチル酒石酸モノグリセリドを配合せ
ず、他は実施例1と同様にしてから揚げを製造した。実
施例1〜6及び比較例1の配合を表1に示す。各実施例
及び比較例で製造されたから揚げは、衣が厚く、重量感
があった。Examples 1 to 6 and Comparative Example 1 Fried chicken was produced using a batter mix for frying containing untreated potato starch and diacetyl tartaric acid monoglyceride. 70 parts by weight of unprocessed potato starch (“Shihoro-cho Agricultural Cooperative” “Potato refined starch”, the same below), 20 parts by weight of wheat flour (“Flower” from Nisshin Seifun Co., Ltd., the same below), diacetyl tartaric acid monoglyceride ( "Poem W-90P" manufactured by Riken Vitamin Co., Ltd., the same applies hereinafter) 0.5 part by weight, salt 3 parts by weight, powder soy sauce 5 parts by weight, spices 1.5 parts by weight and sugar 0.5 parts by weight are mixed and stirred. Then, a batter mix for fried food was prepared. 80 parts by weight of water was added to this and stirred with a whipper to obtain a uniform batter. 20 g of chicken breast meat was put in the batter, entwined well, left at room temperature for 5 minutes, then fried in oil at 170 ° C. for 4 minutes, and then fried (Example 1). Examples 2 to 4 were prepared in the same manner as in Example 1 except that the amount of diacetyltartaric acid monoglyceride shown in Table 1 was changed to that in Example 1. In Examples 5 and 6, frying was produced in the same manner as in Example 2, except that polyglyceride was added in the amount shown in Table 1 in Example 2. Comparative Example 1 is the same as Example 1.
In the above, the fried food was produced in the same manner as in Example 1 except that diacetyl tartaric acid monoglyceride was not added. The formulations of Examples 1 to 6 and Comparative Example 1 are shown in Table 1. The deep-fried fried food produced in each Example and Comparative Example had a thick coat and had a heavy feeling.
【0016】[0016]
【表1】 [Table 1]
【0017】試験例1
から揚げの食感評価
上記で得られた各から揚げについて、内部のヌメリ、衣
のサクミ等の食感を、以下の評価基準で評価した。結果
を表1に示す。
◎評価基準
5:ヌメリが全くなく、またサクミが非常にあり、極め
て優れている。
4:ヌメリがほとんどなく、またサクミがあり、優れて
いる。
3:ヌメリ、サクミとも普通である。
2:ヌメリがややあり、またサクミもあまりなく、やや
劣っている。
1:ヌメリが非常にあり、またサクミが全くなく、極め
て劣っている。Test Example 1 Evaluation of texture of fried chicken Regarding the fried chicken obtained above, textures such as slime inside and crispy clothes were evaluated according to the following evaluation criteria. The results are shown in Table 1. ◎ Evaluation Criteria 5: There is no slime and there is very sharpness, which is extremely excellent. 4: There is almost no slime, and there is a crispness, which is excellent. 3: Both slime and Sakumi are common. 2: There is a little slime, and there is not much Sakumi, so it is slightly inferior. 1: Very slimy, no sakumi, extremely poor.
【0018】表1より、ジアセチル酒石酸モノグリセリ
ド含有揚げ物用バッターミックスを用いた実施例1〜6
のから揚げは、ジアセチル酒石酸モノグリセリドを含有
しない揚げ物用バッターミックスを用いた比較例1のか
ら揚げより食感が優れていることが明らかとなった。こ
のうち、ジアセチル酒石酸モノグリセリド含有量が0.
6〜1重量%の範囲の揚げ物用バッターミックスを用い
た実施例2、3のから揚げ及びポリグリセリドを配合し
た揚げ物用バッターミックスを用いた実施例5、6のか
ら揚げがより優れており、実施例5のから揚げが特に優
れていた。From Table 1, Examples 1 to 6 using batter mix for frying containing diacetyl tartaric acid monoglyceride
It became clear that the fried chicken of Nori has a better texture than the fried chicken of Comparative Example 1 using the batter mix for frying which does not contain diacetyl tartaric acid monoglyceride. Of these, the content of diacetyl tartaric acid monoglyceride was 0.
The frying of Examples 2 and 3 using the frying batter mix in the range of 6 to 1% by weight and the frying of Examples 5 and 6 using the frying batter mix containing polyglyceride are superior, The fried chicken of Example 5 was particularly excellent.
【0019】実施例7〜9及び比較例2
未処理馬鈴薯澱粉量を変化させてから揚げを製造した。
馬鈴薯澱粉60重量部、薄力小麦粉30重量部、ジアセ
チル酒石酸モノグリセリド0.75重量部、食塩3重量
部、粉末醤油5重量部、香辛料1.5重量部及び砂糖
0.5重量部を混合、撹拌して揚げ物用バッターミック
スを調製した。これに水80重量部を添加し、ホイッパ
ーで撹拌して均一なバッターを得た。該バッターに鶏胸
肉20gを入れ、よく絡ませ、室温で5分間放置した
後、170℃の油で4分間揚げてから揚げを製造した
(実施例7)。実施例8、9及び比較例2は、実施例7
において、馬鈴薯澱粉及び薄力小麦粉を表1に示す量と
した以外は、実施例7と同様にしてから揚げを製造し
た。実施例7〜9及び比較例2の配合を表2に示す。な
お、実施例2を再掲した。各実施例及び比較例で製造さ
れたから揚げは、衣が厚く、重量感があった。Examples 7 to 9 and Comparative Example 2 Fried products were produced after varying the amount of untreated potato starch.
60 parts by weight of potato starch, 30 parts by weight of weak wheat flour, 0.75 parts by weight of diacetyl tartaric acid monoglyceride, 3 parts by weight of salt, 5 parts by weight of soy sauce powder, 1.5 parts by weight of spice and 0.5 parts by weight of sugar, and stirred. Then, a batter mix for fried food was prepared. 80 parts by weight of water was added to this and stirred with a whipper to obtain a uniform batter. 20 g of chicken breast meat was put into the batter, entwined well, allowed to stand at room temperature for 5 minutes, then fried in oil at 170 ° C. for 4 minutes, and then fried (Example 7). Examples 8 and 9 and Comparative Example 2 are the same as Example 7.
In, the fried food was produced in the same manner as in Example 7 except that the amounts of potato starch and weak wheat flour were changed to those shown in Table 1. The formulations of Examples 7 to 9 and Comparative Example 2 are shown in Table 2. In addition, Example 2 is reprinted. The deep-fried fried food produced in each Example and Comparative Example had a thick coat and had a heavy feeling.
【0020】[0020]
【表2】 [Table 2]
【0021】試験例2
から揚げの食感評価
上記で得られた各から揚げについて、試験例1と同様に
その食感を評価した。結果を表2に示す。Test Example 2 Evaluation of texture of fried food The texture of each fried food obtained above was evaluated in the same manner as in Test Example 1. The results are shown in Table 2.
【0022】表2より、揚げ物用バッターミックスが未
処理澱粉を40重量%以上含有する場合には、ジアセチ
ル酒石酸モノグリセリドの添加により、これを用いて食
感に優れた揚げ物を製造できることが確認された。この
うち、未処理澱粉含有量が60重量%以上の場合に、そ
の効果が特に顕著であった。これに対し、揚げ物用バッ
ターミックス中の未処理澱粉含量が40重量%未満の場
合は、ジアセチル酒石酸モノグリセリド添加の効果がな
いことが確認された。From Table 2, it was confirmed that when the batter mix for fried food contained 40% by weight or more of untreated starch, the addition of diacetyl tartaric acid monoglyceride could be used to produce a fried food excellent in texture. . Of these, the effect was particularly remarkable when the untreated starch content was 60% by weight or more. On the other hand, when the untreated starch content in the fried batter mix was less than 40% by weight, it was confirmed that the addition of diacetyl tartaric acid monoglyceride had no effect.
【0023】実施例10〜16
特殊澱粉を配合してから揚げを製造した。未処理馬鈴薯
澱粉60重量部、薄力小麦粉20重量部、ジアセチル酒
石酸モノグリセリド0.75重量部、ハイアミロースコ
ーンスターチ10重量部、食塩3重量部、粉末醤油5重
量部、香辛料1.5重量部及び砂糖0.5重量部を混
合、撹拌して揚げ物用バッターミックスを調製した。こ
れに水80重量部を添加し、ホイッパーで撹拌して均一
なバッターを得た。該バッターに鶏胸肉20gを入れ、
よく絡ませ、室温で5分間放置した後、170℃の油で
4分間揚げてから揚げを製造した(実施例10)。実施
例11は、実施例10において、未処理馬鈴薯澱粉を5
0重量部、ハイアミロースコーンスターチを20重量部
とした以外は、実施例10と同様にしてから揚げを製造
した。実施例12、13は、実施例10において、ハイ
アミロースコーンスターチの代わりにエーテル化リン酸
架橋馬鈴薯澱粉を表3に示す量配合し、未処理馬鈴薯澱
粉を表3に示す量とした以外は、実施例10と同様にし
てから揚げを製造した。実施例14〜16は、実施例1
0において、ハイアミロースコーンスターチの代わり
に、粒径20μm以上の粒子含有量100%の分級生馬
鈴薯澱粉を表3に示す量配合し、未処理馬鈴薯澱粉を表
3に示す量とした以外は、実施例10と同様にしてから
揚げを製造した。また、実施例17は、実施例10にお
いて、さらにポリグリセリドを0.25重量部配合した
以外は、実施例10と同様にしてから揚げを製造した。
実施例10〜17の配合を表3に示す。なお、実施例
2、比較例1を再掲した。各実施例で製造されたから揚
げは、衣が厚く、重量感があった。Examples 10 to 16 Fried products were prepared by mixing special starch. Untreated potato starch 60 parts by weight, weak wheat flour 20 parts by weight, diacetyl tartaric acid monoglyceride 0.75 parts by weight, high amylose corn starch 10 parts by weight, salt 3 parts by weight, powdered soy sauce 5 parts by weight, spices 1.5 parts by weight and sugar 0.5 parts by weight were mixed and stirred to prepare a batter mix for deep-fried food. 80 parts by weight of water was added to this and stirred with a whipper to obtain a uniform batter. Put 20g of chicken breast in the batter,
After entwining well, the mixture was left at room temperature for 5 minutes, then fried in oil at 170 ° C. for 4 minutes, and then fried (Example 10). Example 11 is the same as Example 10, except that the untreated potato starch is 5
The fried food was produced in the same manner as in Example 10 except that 0 parts by weight and 20 parts by weight of high amylose corn starch were used. Examples 12 and 13 were carried out in the same manner as in Example 10, except that etherified phosphate cross-linked potato starch was blended in the amount shown in Table 3 instead of high amylose corn starch, and the amount of untreated potato starch was changed to that shown in Table 3. The fried food was produced in the same manner as in Example 10. Examples 14 to 16 are the same as Example 1.
0, in place of the high amylose corn starch, the graded raw potato starch having a particle content of 100% having a particle size of 20 μm or more was blended in the amount shown in Table 3 and the untreated potato starch was used in the amount shown in Table 3 The fried food was produced in the same manner as in Example 10. In Example 17, frying was produced in the same manner as in Example 10, except that 0.25 part by weight of polyglyceride was further added.
The formulations of Examples 10 to 17 are shown in Table 3. In addition, Example 2 and Comparative Example 1 are shown again. The fried chicken produced in each example had a thick coat and a heavy feeling.
【0024】[0024]
【表3】 [Table 3]
【0025】試験例3
から揚げの食感評価
上記で得られた各から揚げについて、試験例1と同様に
その食感を評価した。結果を表3に示す。Test Example 3 Evaluation of texture of fried food The texture of each fried food obtained above was evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
【0026】表3より、未処理澱粉の含有量が40重量
%以上であり、かつ未処理澱粉と特殊澱粉の合計の含有
量が70重量%である揚げ物用バッターミックスを用い
れば、食感等に優れたから揚げを製造することができる
ことが確認された。このうち、同一の特殊澱粉を用いた
場合は、特殊澱粉量が少ない方がから揚げの食感がより
優れたものとなる傾向にあった。また特殊澱粉を2種類
用いた実施例17のから揚げは、食感が非常に優れてい
た。From Table 3, it is possible to use the batter mix for fried foods in which the content of untreated starch is 40% by weight or more and the total content of untreated starch and special starch is 70% by weight. It was confirmed that fried chicken can be produced with excellent quality. Among these, when the same special starch was used, the smaller the amount of the special starch, the more tender the texture of fried chicken. In addition, the fried chicken of Example 17 using two kinds of special starch had a very excellent texture.
【0027】実施例18〜20
実施例18は、実施例17において、さらにベーキング
パウダーを0.5重量部配合した以外は、実施例17と
同様にしてから揚げを製造した。実施例19は、実施例
18において、さらに卵白粉を1重量部配合した以外
は、実施例18と同様にしてから揚げを製造した。実施
例20は、実施例19において、さらに卵黄粉を1重量
部配合した以外は、実施例19と同様にしてから揚げを
製造した。実施例18〜20で得られたから揚げは、い
ずれも食感が非常に優れていた。また、衣は厚く、重量
感があった。Examples 18 to 20 In Example 18, fried food was produced in the same manner as in Example 17, except that 0.5 part by weight of baking powder was further added. Example 19 was the same as Example 18, except that 1 part by weight of egg white powder was further added, and then fried was produced. Example 20 was the same as Example 19 except that 1 part by weight of egg yolk powder was further added, and then fried was produced. The fried chickens obtained in Examples 18 to 20 all had a very good texture. Also, the clothes were thick and heavy.
【0028】実施例2
未処理馬鈴薯澱粉及びジアセチル酒石酸モノグリセリド
を含有した揚げ物用バッターミックスを用いてカツを製
造した。未処理馬鈴薯澱粉70重量部、薄力小麦粉30
重量部、ジアセチル酒石酸モノグリセリド0.75重量
部を混合、撹拌して揚げ物用バッターミックスを調製し
た。これに水80重量部を添加し、ホイッパーで撹拌し
て均一なバッターを得た。該バッターに豚ロース肉(厚
さ1.0cm)を入れ、よく絡ませた後、さらにパン粉
を付着させ、170℃の油で4分間揚げてカツを製造し
た。得られたカツは、食感が非常に優れていた。また、
衣は厚く、重量感があった。Example 2 Cutlets were prepared using a fried batter mix containing untreated potato starch and diacetyltartaric acid monoglyceride. Untreated potato starch 70 parts by weight, light wheat flour 30
By weight, 0.75 part by weight of diacetyl tartaric acid monoglyceride was mixed and stirred to prepare a batter mix for deep-fried food. 80 parts by weight of water was added to this and stirred with a whipper to obtain a uniform batter. Pork loin (thickness 1.0 cm) was put in the batter, entwined well, and then bread crumbs were further adhered, and fried in oil at 170 ° C. for 4 minutes to produce cutlet. The obtained cutlet had a very excellent texture. Also,
The clothes were thick and heavy.
【0029】[0029]
【発明の効果】本発明の揚げ物用バッターミックスを用
いて製造した揚げ物は、揚がりがよく、衣内部に糊状の
部分が残ることがなく、食感にヌメリがなく、サクミが
不足することもない。本発明の揚げ物用バッターミック
スは、厚く、重量感のある衣を有する揚げ物を製造する
場合に特に効果が高い。The fried food produced by using the batter mix for fried food of the present invention has good friedness, no paste-like portion remains inside the clothes, no texture in texture, and lack of crispness. Absent. INDUSTRIAL APPLICABILITY The batter mix for deep-fried food of the present invention is particularly effective in producing a deep-fried food having a thick and heavy batter.
フロントページの続き (56)参考文献 特開 平9−206014(JP,A) 特開 平10−94375(JP,A) 特開 平10−327775(JP,A) 特開 平10−113141(JP,A) 特開 平9−206016(JP,A) 特開 平11−125(JP,A) 特開 平10−4903(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/164 - 1/195 Continuation of front page (56) Reference JP-A-9-206014 (JP, A) JP-A-10-94375 (JP, A) JP-A-10-327775 (JP, A) JP-A-10-113141 (JP , A) JP-A-9-206016 (JP, A) JP-A-11-125 (JP, A) JP-A-10-4903 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB) Name) A23L 1/164-1/195
Claims (5)
ある揚げ物用バッターミックスにおいて、ジアセチル酒
石酸モノグリセリドを含有し、かつ蛋白粉の含有量が
4.4重量%以下であることを特徴とする揚げ物用バッ
ターミックス。1. A batter mix for frying having an untreated starch content of 60 to 70% by weight, which contains diacetyltartaric acid monoglyceride and a protein powder content of 4.4% by weight or less. Batter mix for deep-fried food.
求項1記載の揚げ物用バッターミックス。2. The batter mix for fried food according to claim 1, wherein the untreated starch is untreated potato starch.
量が、0.2〜2重量%である請求項1又は2記載の揚
げ物用バッターミックス。3. The batter mix for frying according to claim 1, wherein the content of diacetyltartaric acid monoglyceride is 0.2 to 2% by weight.
ス生澱粉、化工澱粉、分級生澱粉からなる群より選ばれ
る1種以上を含有することを特徴とする請求項1〜3の
いずれか1項記載の揚げ物用バッターミックス。4. The composition according to claim 1, further comprising at least one selected from the group consisting of polyglyceride, high amylose raw starch, modified starch and classified raw starch. Batter mix for fried food.
物用バッターミックスを含有することを特徴とする揚げ
物用バッター。5. A batter for frying containing the batter mix for frying according to any one of claims 1 to 4.
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EP4147581A4 (en) | 2020-05-07 | 2024-01-24 | Nihon Shokuhin Kako Co., Ltd. | Processed edible powder, method for manufacturing processed edible powder, fried-food coating material, method for manufacturing fried-food coating material, and method for improving mouthfeel of fried-food coating material |
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