JP5172830B2 - Manufacturing method for fried food - Google Patents
Manufacturing method for fried food Download PDFInfo
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- JP5172830B2 JP5172830B2 JP2009514086A JP2009514086A JP5172830B2 JP 5172830 B2 JP5172830 B2 JP 5172830B2 JP 2009514086 A JP2009514086 A JP 2009514086A JP 2009514086 A JP2009514086 A JP 2009514086A JP 5172830 B2 JP5172830 B2 JP 5172830B2
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- 235000013305 food Nutrition 0.000 title claims description 70
- 238000004519 manufacturing process Methods 0.000 title claims description 52
- 239000000463 material Substances 0.000 claims description 137
- 229920002472 Starch Polymers 0.000 claims description 62
- 239000011162 core material Substances 0.000 claims description 60
- 235000019698 starch Nutrition 0.000 claims description 59
- 239000008107 starch Substances 0.000 claims description 53
- 239000000843 powder Substances 0.000 claims description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 239000003921 oil Substances 0.000 claims description 41
- 239000003925 fat Substances 0.000 claims description 37
- 238000002156 mixing Methods 0.000 claims description 23
- 235000013611 frozen food Nutrition 0.000 claims description 19
- 239000011248 coating agent Substances 0.000 claims description 18
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- 238000000034 method Methods 0.000 claims description 17
- 229920000856 Amylose Polymers 0.000 claims description 12
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- 239000002245 particle Substances 0.000 claims description 10
- 238000007598 dipping method Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
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- 241000251468 Actinopterygii Species 0.000 description 9
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- 229920000945 Amylopectin Polymers 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 235000012041 food component Nutrition 0.000 description 5
- 239000005417 food ingredient Substances 0.000 description 5
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- 241000519695 Ilex integra Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
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- 108010064851 Plant Proteins Proteins 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229920002486 Waxy potato starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000012495 crackers Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
本発明は、油ちょうにより優れた膨化作用を示し、油ちょう前の冷凍輸送が可能な、天ぷら、から揚げ等の揚げ物用冷凍食品、その製造方法、該製造方法に用いる、経時的に互いに接着し難く、揚げ物用具材への衣付け作業が容易であり、油ちょうすることにより優れた膨化作用を示す揚げ物用衣材及びその製造方法に関する。 The present invention shows an exfoliating action superior to oil can, and can be frozen and transported before frying, frozen food for deep-fried food such as tempura, fried food, its production method, and its production method. The present invention relates to a deep-fried clothing material that can be easily applied to a deep-fried food material and exhibits an excellent swelling action when oiled, and a method for manufacturing the same.
揚げ物食品は、一般に、小麦粉等の穀粉を用いた液状のバッターや、パン粉等を用いたブレッダーを衣材として、揚げ物用具材に付けて油ちょうすることにより製造されている。
最近、例えば、だま様の衣材を具材に付着させることによりボリューム感を出すことができる、だま様のブレッダーが特許文献１等に提案されている。
このようなだま様のブレッダーは、穀粉類及び／又は澱粉類と少ない量の水等を混合して製造される。しかし、このような製造法により得られるだま様ブレッダーは、例えば、小麦粉を主成分とした穀粉類やアミロペクチン量が低い澱粉類を用いて製造された場合、揚げ物用具材表面に付着させ、油ちょうした際に膨化不良となるので、天ぷら等のようにボリューム感を出すためには、だま様ブレッダーを具材へ多量に付着させる必要がある。このため、輸送時に衣材が剥がれ易いという問題も生じる。
だま様ブレッダーを、小麦粉を用いず、α化澱粉が３０質量％未満程度しか含んでいない澱粉類を用いて特許文献１に記載の上記方法により製造する場合、水を加えて混合しても砂が湿ったような状態でだま様に成形することはできない。
一方、だま様ブレッダーを、アミロペクチン量の多い澱粉類であって、かつα化された澱粉類を３０質量％超える量含有する澱粉類を用いて特許文献１に記載の上記方法により製造する場合、製造時に、長径が２０ｍｍを越える団子状になり易く、衣材としての使用が困難である。このような団子状態の発生を防止するために、加水量を少なくしてだま様に製造できた場合でも、製造後のだま様ブレッダー同士が経時的に接着する傾向にあり、該ブレッダーの取り扱いが難しく、更には、具材への該ブレッダーの付着方法も制限され易い。
ところで、特許文献１には、具体例は示されていないが、だま様ブレッダー製造時に油脂を含有させうることが記載されている。該油脂は、通常、食感を改善するために少量配合されることがあるが、該配合量では、ブレッダー同士の接着は抑制されない。また、単に、穀粉類及び／又は澱粉類と水等と油脂とを混合するような特許文献１に記載された製造法では、該油脂がブレッダーの外表面に存在するので、ブレッダーを具材へ付着させる際の接着性が低下し、衣材が剥がれ易い傾向にある。
特許文献１に記載されるような穀粉類及び／又は澱粉類をだまが形成されるような少ない水量で混合して製造されるだま様ブレッダーは、中実状態であるために比重が大きく、更に、油ちょう後の食感が硬くなる傾向にある。このような傾向は、だま様ブレッダーの大きさが大きくなるに従い高くなる。従って、このようなだま様ブレッダーを、例えば、から揚げ等に用いる場合には好適な食感であっても、天ぷら等にはその食感が合わず、揚げ物の用途も限定され易い。In general, fried foods are manufactured by attaching a liquid batter using flour such as wheat flour or a breader using bread crumbs and the like to a fried food ingredient.
Recently, for example, Patent Document 1 and the like have proposed a dama-like blender that can give a sense of volume by attaching a dama-like clothing material to the ingredients.
Such a bun-like bleeder is produced by mixing flours and / or starches with a small amount of water. However, when such a production method is used, for example, when a flour-based flour or starch having a low amount of amylopectin is produced, it is attached to the surface of the deep-fried food ingredients. In order to produce a volume feeling like tempura or the like, it is necessary to attach a large amount of a bull-like blender to the ingredients. For this reason, the problem that a clothing material is easy to peel off at the time of transportation also arises.
Even if water is added and mixed when a dama-like blender is produced by the above-mentioned method described in Patent Document 1 using starch that contains no less than 30% by mass of pregelatinized starch without using wheat flour, It can not be shaped like a fool in a damp state.
On the other hand, when producing the boil-like bleeder by the above-mentioned method described in Patent Document 1 using starches having a high amylopectin content and containing starch in an amount exceeding 30% by mass of pregelatinized starches, At the time of manufacture, the major axis tends to be in a dumpling shape exceeding 20 mm, making it difficult to use as a clothing material. In order to prevent the occurrence of such a dumpling state, even when the amount of water added is reduced, it is likely that the batter-like blenders after production tend to adhere to each other over time, and the handling of the blender is difficult. It is difficult, and furthermore, the method of attaching the bleeder to the ingredients is likely to be limited.
By the way, although the specific example is not shown by patent document 1, it describes that fats and oils can be contained at the time of manufacture of a dama-like bleeder. Usually, the fats and oils may be blended in a small amount to improve the texture, but the blending amount does not suppress the adhesion between the blenders. Moreover, in the manufacturing method described in Patent Document 1 in which cereals and / or starches, water, etc., and fats and oils are simply mixed, the fats and oils are present on the outer surface of the blender. Adhesiveness at the time of making it adhere decreases and there is a tendency for clothes to peel off easily.
The sesame-like bleeder produced by mixing flour and / or starches as described in Patent Document 1 with a small amount of water so that sesame is formed has a large specific gravity because it is in a solid state. There is a tendency for the texture after oil to be hardened. Such a tendency becomes higher as the size of the fool-like blender increases. Therefore, even when such a boil-like bleeder has a suitable texture when used, for example, for fried chicken, the texture of tempura is not suitable, and the use of fried foods is likely to be limited.
ところで、特許文献２には、フライ後に膨化し多孔状でサックリとした食感になる、粒状植物蛋白、パン粉、穀類、クラッカー粉、フライドポテト、パスタ蒸練生地、穀粉及び澱粉で造粒した粒で幅２〜５ｍｍのものを中心として、周りを油脂、澱粉、穀粉、小麦粉でコーティングし造粒した２重構造の食用粒状物が提案されている。
このような２重構造の食用粒状物は、軽量であるが、から揚げ粉に２０〜３０質量％混合して使用されるから揚げ粉であって、該２重構造の食用粒状物を、から揚げとしての食感を改良するために少量添加したものであり、から揚げ全体のボリューム感が油ちょうにより増加するものではない。
Such a double-structured edible granule is lightweight, but is used because it is mixed with 20-30% by mass of fried flour, and the double-edible edible granular material is A small amount is added to improve the texture of fried food, and the volume of the whole fried food does not increase with oil.
本発明の課題は、油ちょう時に、十分に膨化し、衣材同士が経時的に互いに接着し難く、しかも揚げ物用具材への衣付け作業も容易で、強固に付着させることができる、揚げ物用衣材を効率的に得ることが可能な揚げ物用衣材の製造方法を提供することにある。
本発明の別の課題は、油ちょう時に、十分に膨化し、衣材同士が経時的に互いに接着し難く、揚げ物用具材への衣付け作業も容易で、強固に付着させることができ、凍結状態で水に浮く軽量な揚げ物用衣材を提供することにある。
本発明の他の課題は、油ちょう時に、十分に膨化し、衣材同士の接着が抑制され、揚げ物用具材への衣材の付着性も良好な、天ぷら、から揚げ等の揚げ物用冷凍食品、及びこのような食品を容易に且つ効率的に製造することが可能な製造方法を提供することにある。The object of the present invention is for deep-fried foods, which are sufficiently swollen when oiled, the clothing materials are difficult to adhere to each other over time, and the clothes can be easily and firmly attached to the fried food ingredients. An object of the present invention is to provide a method for manufacturing a fried food material capable of efficiently obtaining a clothing material.
Another problem of the present invention is that it is fully swollen when dipping, and the clothing materials are difficult to adhere to each other over time, and the clothes can be easily and firmly attached to the fried food material. An object of the present invention is to provide a lightweight fried clothing that floats on water.
Another object of the present invention is a frozen food for deep-fried foods such as tempura and fried foods, which are sufficiently swollen when oiled, the adhesion between the clothing materials is suppressed, and the adhesion of the clothing materials to the deep-fried food ingredients is also good. Another object of the present invention is to provide a production method capable of producing such food easily and efficiently.
本発明によれば、アミロースを除去した澱粉及び／又はもち種澱粉を芯材全量に対して９０質量％以上含み、かつ９０質量％以上がα化された芯材と、噴霧冷却により製造された、表面に油脂成分が存在している油脂粉末(以下、油脂粉末と略す)とを含有する吸湿芯材原料を混合する工程(A)、前記混合した吸湿芯材原料１００質量部と、水を含む溶液２２〜７８質量部とを混合し、吸湿芯材を調製する工程(B)、前記吸湿芯材と、被覆用粉末とを混合し、被覆吸湿芯材を調製する工程(C)、及び被覆吸湿芯材１００質量部と、水を含む溶液１２〜１９質量部とを混合し、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍの粒度分布を有する衣材を調製する工程(D)を含む揚げ物用衣材の製造方法が提供される。
また本発明によれば、工程(A)に用いるアミロースを除去した澱粉及び／又はもち種澱粉が、アミロースを除去した澱粉及び／又はもち種澱粉を、α化し膨化した後に、粗粉砕した粗粉砕物である上記製造方法が提供される。
更に本発明によれば、上記粗粉砕物を用いて上記製造方法により得られた、長径５〜８ｍｍの衣材を含む長径が０．０１〜１６ｍｍの粒度分布を有する衣材であって、少なくとも長径５〜８ｍｍの衣材が、凍結状態において水に浮くことを特徴とする揚げ物用衣材が提供される。
更にまた本発明によれば、揚げ物用具材表面に、上記製造方法により得られた揚げ物用衣材又は上記粗粉砕物を用いた揚げ物用衣材を備え、凍結されている揚げ物用冷凍食品が提供される。
また本発明によれば、揚げ物用具材表面にバッターを付着させる工程(1)と、上記製造方法により得られる揚げ物用衣材又は上記粗粉砕物を用いた揚げ物用衣材を、工程(1)で付着させたバッター上に付着させる工程(2)と、冷凍する工程(3-1)とを含む揚げ物用冷凍食品の製造方法が提供される。
更に本発明によれば、上記工程(1)と、工程(2)と、油ちょう後に冷凍する工程(3-2)とを含む揚げ物冷凍食品の製造方法が提供される。
According to the present invention, the starch from which amylose has been removed and / or glutinous seed starch is produced by spray cooling , containing 90% by mass or more of the core material and 90% by mass or more of which is pregelatinized . A step (A) of mixing a hygroscopic core material containing a fat powder (hereinafter abbreviated as fat powder) having a fat component on the surface, 100 parts by mass of the mixed hygroscopic core material, and water. A step (B) of preparing a hygroscopic core material by mixing 22 to 78 parts by mass of the solution containing, a step (C) of preparing the coated hygroscopic core material by mixing the hygroscopic core material and a coating powder, and A step of preparing a clothing material having a particle size distribution of a major axis of 0.01 to 16 mm including a clothing material having a major axis of 5 to 8 mm by mixing 100 parts by mass of the coated hygroscopic core material and 12 to 19 parts by mass of a solution containing water ( A method for manufacturing a fried food material comprising D) is provided.
According to the present invention, the amylose-removed starch and / or glutinous seed starch used in the step (A) is amylose-removed starch and / or glutinous-starch, which is then coarsely pulverized after being gelatinized and expanded. The above manufacturing method is provided.
Furthermore, according to the present invention, there is provided a clothing material having a particle size distribution having a major axis of 0.01 to 16 mm, including a clothing material having a major axis of 5 to 8 mm, obtained by the production method using the coarsely pulverized product, A deep-fried clothing material is provided in which a clothing material having a major axis of 5 to 8 mm floats in water in a frozen state.
Furthermore, according to the present invention, there is provided a frozen food for fried food, which is provided with a fried food material obtained by the above production method or a fried food material using the coarsely pulverized material on the surface of the fried food material. Is done.
Further, according to the present invention, the step (1) of attaching batter to the surface of the deep-fried food material, and the deep-fried food material obtained by the above-mentioned production method or the deep-fried food material, the step (1) The manufacturing method of the frozen food for fried foods which includes the process (2) made to adhere on the batter made to adhere | attach, and the process (3-1) to freeze is provided.
Furthermore, according to the present invention, there is provided a method for producing a deep-frozen frozen food comprising the step (1), the step (2), and the step (3-2) of freezing after dipping the oil.
本発明の揚げ物用衣材の製造方法は、上記工程(A)〜(D)を含み、特に、工程(A)及び(B)において、アミロペクチン含有割合及びα化率が高い、アミロースを除去した澱粉及び／又はもち種澱粉を特定割合以上含む芯材と、油脂粉末とを含有する吸湿芯材原料を混合して吸湿芯材を調製した後に、該吸湿芯材の外側に被覆用粉末や少量の水溶液を混合する工程(C)及び(D)を行うので、油ちょう時に、吸湿芯材に油が十分流通して衣材を十分に膨化させることができる。
また、吸湿芯材原料の調製を行う工程(A)において、油脂粉末を用いるので、得られる衣材同士の接着が十分抑制でき、更に、吸湿芯材を調製後に、該吸湿芯材を被覆用粉末で被覆する工程(B)及び(C)を採用するので、得られる衣材同士が経時的に互いに接着し難くなり、後述する本発明の揚げ物冷凍食品の製造における衣材の付着を効率的に、且つ容易に行うことができる。
更に、工程(A)において、衣材の揚げ物用具材への接着を阻害するような油脂粉末を原材料に使用するが、該油脂粉末は、工程(B)〜(D)により、得られる衣材の外表面にほとんど存在しないように製造できるので、揚げ物用具材への衣付け作業も容易に、且つ強固に付着させることができる。The method for producing a fried food material according to the present invention includes the above steps (A) to (D), and in particular, in steps (A) and (B), the amylopectin content ratio and the pregelatinization rate are high, and amylose is removed. After preparing a moisture-absorbing core material by mixing a core material containing starch and / or glutinous seed starch in a specific ratio and a fat-absorbent core material containing fat and oil powder, a coating powder or a small amount is coated on the outside of the moisture-absorbing core material. Since the steps (C) and (D) of mixing the aqueous solution are performed, the oil can sufficiently circulate through the moisture-absorbing core material when the oil is poured, and the clothing material can be sufficiently expanded.
In addition, in the step (A) of preparing the hygroscopic core material, since the fat and oil powder is used, adhesion between the obtained clothing materials can be sufficiently suppressed, and after the hygroscopic core material is prepared, the hygroscopic core material is coated. Since the steps (B) and (C) for coating with powder are adopted, the obtained clothing materials become difficult to adhere to each other over time, and the adhesion of the clothing materials in the production of the deep-frozen frozen food of the present invention described later is efficient. And easily.
Further, in the step (A), an oily powder that inhibits the adhesion of the clothing material to the fried food material is used as a raw material, but the oily powder is obtained by the steps (B) to (D). Since it can be manufactured so that it does not substantially exist on the outer surface of the food, it is possible to easily and firmly attach the clothes to the fried food material.
本発明の揚げ物用衣材は、上記方法により製造されるので、油ちょう時に、十分に膨化し、衣材同士が経時的に互いに接着し難く、揚げ物用具材への衣付け作業も容易である。更に、凍結状態で水に浮くという特性から、内部に空隙率の十分に高い多孔質構造が形成されているものと考えられ、このような構造により、油ちょう時における衣材の膨化が容易となり、食感向上に寄与するものと考えられる。例えば、上述の特許文献１に記載された製造方法では、このような構造は得られない。また、本発明の揚げ物用衣材の製造方法においては、長径５〜８ｍｍの衣材であっても、凍結状態で水に浮かないものも多数含まれる。しかし、このような衣材であっても、油脂粉末と水分とが完全に一体化（乳化）しないので、内部には、特許文献１に示されるだま様ブレッダーとは異なる多孔質構造が形成されているものと考えられる。 Since the fried food material of the present invention is manufactured by the above method, it is sufficiently swollen when oiled, and the clothing materials are difficult to adhere to each other over time, and the clothes can be easily applied to the fried food material. . Furthermore, it is considered that a porous structure with a sufficiently high porosity is formed inside due to the property of floating in water in the frozen state, and this structure facilitates the expansion of the clothing material when dipping. It is considered that it contributes to improving the texture. For example, such a structure cannot be obtained by the manufacturing method described in Patent Document 1 described above. Moreover, in the manufacturing method of the fried food clothing of this invention, even if it is a clothing material of 5-8 mm in long diameter, many things which do not float on water in a frozen state are contained. However, even in such a clothing material, the fat and oil powder and the water are not completely integrated (emulsified), and therefore, a porous structure different from that of the bun-like bleeder shown in Patent Document 1 is formed inside. It is thought that.
本発明の揚げ物用冷凍食品は、本発明の揚げ物用衣材の製造方法により得られた衣材又は上記本発明の衣材を備えるので、油ちょう時に、十分に膨化し、衣材同士の接着が抑制される。従って、油ちょう前の冷凍輸送時において、衣材の剥がれ等を防止するための複雑な包装を必要とせず、輸送コストを抑えることができ、しかも、バッター等を介して揚げ物用具材表面に衣材が強固に付着しているので取り扱いも容易である。
本発明の揚げ物用冷凍食品及び揚げ物冷凍食品の製造方法は、本発明の揚げ物用衣材の製造方法により得られた衣材又は上記本発明の衣材を用いるので、本発明の揚げ物用冷凍食品等を容易に且つ効率的に製造することができ、特に、衣材の上記特性により、衣材の付着作業等が容易で、効率的に製造することができる。The frozen food for fried food of the present invention comprises the clothing material obtained by the method for producing a fried food material of the present invention or the above-mentioned clothing material of the present invention. Is suppressed. Therefore, during refrigerated transportation before oiling, complicated packaging for preventing peeling of the clothing material is not required, the transportation cost can be reduced, and the surface of the fried food material is coated via a batter. Since the material adheres firmly, it is easy to handle.
Since the frozen food for deep-fried food of the present invention and the method for producing the frozen food of deep-fried food use the clothing material obtained by the method for manufacturing the deep-fried food material of the present invention or the clothing material of the present invention, the frozen food for deep-fried food of the present invention Etc. can be manufactured easily and efficiently. In particular, due to the above-mentioned characteristics of the clothing material, it is easy to attach the clothing material and the like, and it can be produced efficiently.
以下、本発明を更に詳細に説明する。
本発明の揚げ物用衣材の製造方法は、天ぷら、から揚げ等の各種揚げ物に用いる衣材の製造方法であって、アミロースを除去した澱粉及び／又はもち種澱粉を芯材全量に対して９０質量％以上含み、かつ９０質量％以上がα化された芯材と、油脂粉末とを含有する吸湿芯材原料を混合する工程(A)を含む。
工程(A)における芯材に用いる、アミロースを除去した澱粉及び／又はもち種澱粉は、アミロペクチン含有割合が高く、得られる衣材が油ちょう時に十分に膨化するための原料としての一成分である。該アミロペクチン含有量は、その種類、生産地等により異なるが、通常８８〜１００質量％程度である。
芯材を構成する、アミロースを除去した澱粉及び／又はもち種澱粉の含有割合は、芯材全量に対して９０質量％以上である。９０質量％未満では、油ちょうした際に衣材の十分な膨化が得られない恐れがある。また、芯材は、９０質量％以上がα化されている。該芯材のα化率が低い場合には、油ちょうした際に衣材の十分な膨化が得られない恐れがある。Hereinafter, the present invention will be described in more detail.
The method for producing a fried food material according to the present invention is a method for producing a food material used for various fried foods such as tempura, fried chicken, etc., and the starch from which amylose has been removed and / or glutinous seed starch is 90% of the total amount of the core material. A step (A) of mixing a moisture-absorbing core material containing a core material containing at least 90% by mass and 90% by mass or more and a fat powder is included.
The starch from which amylose has been removed and / or glutinous seed starch used for the core material in the step (A) has a high amylopectin content and is a component as a raw material for the resulting clothing material to sufficiently expand when dipping. . The amylopectin content varies depending on the type, production area and the like, but is usually about 88 to 100% by mass.
The content rate of the starch which removed the amylose and / or glutinous seed starch which comprises a core material is 90 mass% or more with respect to the core material whole quantity. If it is less than 90% by mass, there is a possibility that sufficient swelling of the garment material cannot be obtained when oiled. In addition, 90% by mass or more of the core material is pregelatinized. When the alpha conversion rate of the core material is low, there is a possibility that sufficient swelling of the clothing material cannot be obtained when oiled.
もち種澱粉としては、例えば、ワキシーコーン澱粉、もち澱粉、ワキシ種ポテト澱粉、もち種小麦澱粉等、又はこれらのα化物、化工物、もしくはこれらの２種以上の混合物が挙げられる。入手性及び膨化に優れる点からワキシーコーン澱粉、そのα化物、若しくはワキシーコーン澱粉ともち澱粉、又はこれらのα化物の使用が好ましい。尚、もち澱粉を多く含むもち粉等も、もち種澱粉の芯材に対する割合が９０質量％以上となるようにもち種澱粉として使用することができる。また、化工物を用いる場合、化工度が低いものの使用が、油ちょう後の膨化の点でより好ましい。
アミロースを除去した澱粉は、アミロースの除去によりアミロペクチン含有割合が高くなった澱粉又はそのα化物であれば澱粉の種類は特に限定されない。
芯材には、アミロースを除去した澱粉及び／又はもち種澱粉の他に、本発明の所望の効果を損なわない範囲で、各種穀粉、他の澱粉、蛋白、食物繊維、増粘多糖類、糖類等を配合することもできる。これらの含有割合は、その目的に応じて適宜選択できる。As the glutinous seed starch, for example, waxy corn starch, glutinous starch, waxy potato starch, glutinous wheat starch, or the like, or a gelatinized product, a modified product, or a mixture of two or more of these can be mentioned. Waxy corn starch, its pregelatinized product, waxy corn starch and glutinous starch, or the use of these pregelatinized products is preferred from the standpoint of availability and swelling. Note that glutinous starch containing a large amount of glutinous starch can also be used as glutinous starch so that the ratio of glutinous seed starch to the core is 90% by mass or more. Moreover, when using a chemical substance, use of a low chemical degree is more preferable from the viewpoint of expansion after oiling.
The type of starch is not particularly limited as long as the starch from which amylose has been removed is starch whose amylopectin content has been increased by removal of amylose or its pregelatinized product.
As the core material, in addition to starch and / or glutinous seed starch from which amylose has been removed, various flours, other starches, proteins, dietary fibers, thickening polysaccharides, saccharides, as long as the desired effects of the present invention are not impaired. Etc. can also be blended. These content ratios can be appropriately selected according to the purpose.
芯材は、通常、粉末の形態であるが、例えば、後述する凍結状態で水に浮く本発明の衣材等を得るために、アミロースを除去した澱粉及び／又はもち種澱粉、並びに必要に応じて配合し得る上記各種穀粉や他の澱粉等を、加熱によりα化して、例えば、シート状等に膨化した後に、粗粉砕した、粗粉砕物の形態とすることもできる。該粗粉砕は、例えば、８ｍｍ網を通過するように行うことができる。 The core material is usually in the form of a powder. For example, in order to obtain the dressing of the present invention that floats in water in the frozen state described later, starch and / or glutinous starch from which amylose has been removed, and if necessary The above-mentioned various flours and other starches that can be blended are converted into α by heating and expanded into, for example, a sheet or the like and then coarsely pulverized into a coarsely pulverized product. The coarse pulverization can be performed, for example, so as to pass through an 8 mm net.
工程(A)に用いる油脂粉末は、後述する工程(B)において芯材が団子状等になって、最終的に衣材としての好ましい形態への成形が困難となることを抑制し、更に、得られる衣材同士が経時的に接着する傾向を抑制等するための成分である。
該油脂粉末は、油脂１００％の粉末又は乳化剤等を１０質量％以下含む粉末であって、噴霧冷却により製造されるため、表面に当然に油脂成分が存在している粉末である。該油脂粉末の融点は、製造時に粉末状態を保持しうる融点、例えば、２０℃以上、通常３０〜７０℃程度が本発明の製造方法には適当である。
油脂を含む粉末としては、本発明に用いる油脂粉末の他に、油脂に水溶性成分をスプレイドライして製造される粉末油脂が知られている。しかし、該粉末油脂は、表面に油脂成分がほとんどないので、該粉末油脂を使用しても本発明の製造方法における上述の所望の効果は得られない。The oil and fat powder used in the step (A) suppresses that the core material becomes a dumpling or the like in the step (B) described later, and finally becomes difficult to form into a preferable form as a clothing material, It is a component for suppressing the tendency for the obtained clothing materials to adhere to each other over time.
The oil and fat powder is a powder containing 100% oil or fat or a powder containing 10% by mass or less of an emulsifier and the like, and is produced by spray cooling, so that the oil and fat component naturally exists on the surface. The melting point of the oil and fat powder is suitable for the production method of the present invention, such as a melting point capable of maintaining the powder state during production, for example, 20 ° C. or higher, usually about 30 to 70 ° C.
As the powder containing fats and oils, in addition to the fats and oils used in the present invention, powdered fats and oils produced by spray-drying water-soluble components in fats and oils are known. However, since the powdered fat has almost no fat component on the surface, the above-mentioned desired effect in the production method of the present invention cannot be obtained even if the powdered fat is used.
工程(A)において、上記芯材と油脂粉末とを混合する際の割合は、後述する工程(B)により調製する吸湿芯材の形態が長径２０ｍｍを超える団子状にならず、若干吸水しているようなそぼろ状等になるように決定することができる。具体的には、芯材と油脂粉末の割合は、本発明の所望の効果を得るために、質量比で通常１：０．２０〜１．８５である。
芯材と油脂粉末とを含有する吸湿芯材原料の混合は、各々が十分混合される程度に行うことができる。In the step (A), the ratio at the time of mixing the core material and the fat / oil powder is such that the form of the hygroscopic core material prepared by the step (B) described later is not in a dumpling shape with a major axis exceeding 20 mm, and slightly absorbs water. It can be determined so as to be a rag or the like. Specifically, the ratio between the core material and the oil / fat powder is usually 1: 0.20 to 1.85 in mass ratio in order to obtain the desired effect of the present invention.
Mixing of the hygroscopic core material containing the core material and the fat / oil powder can be performed to such an extent that each is sufficiently mixed.
本発明の揚げ物用衣材の製造方法は、前記混合した吸湿芯材原料１００質量部と、水を含む溶液２２〜７８質量部、好ましくは３０〜５０質量部とを混合し、吸湿芯材を調製する工程(B)を含む。
工程(B)においては、吸湿芯材原料中に油脂粉末が含まれているので、水を含む溶液との混合において団子状態となる可能性が低く、そぼろ状になるように吸湿芯材原料中の芯材が吸水する程度に混合することにより実施できる。
工程(B)に用いる水を含む溶液は、水のみであっても良く、また、全卵乾燥物、液卵、糖類、色素、調味料を含んでいても良い。
混合した吸湿芯材原料１００質量部に対する水を含む溶液の割合が、２２質量部未満では、次の工程(C)において、吸湿芯材の周囲に被覆用粉末を付着させることが困難になり、７８質量部を超えると、団子状態になり易くなり、本発明の所望の効果が得られ難くなる。In the method for producing a fried food material according to the present invention, 100 parts by mass of the mixed moisture-absorbing core material is mixed with 22 to 78 parts by mass of a solution containing water, preferably 30 to 50 parts by mass. Preparing step (B).
In step (B), since the fat and oil powder is contained in the hygroscopic core material, it is unlikely to be in a dumpling state when mixed with a solution containing water. It can be carried out by mixing to such an extent that the core material absorbs water.
The solution containing water used in the step (B) may be water alone, or may contain a whole egg dried product, a liquid egg, a saccharide, a pigment, and a seasoning.
If the ratio of the solution containing water to 100 parts by mass of the mixed hygroscopic core material is less than 22 parts by mass, it becomes difficult to attach the coating powder around the hygroscopic core in the next step (C), When it exceeds 78 mass parts, it will become a dumpling state easily and the desired effect of this invention will become difficult to be acquired.
本発明の揚げ物用衣材の製造方法は、前記吸湿芯材と、被覆用粉末とを混合し、被覆吸湿芯材を調製する工程(C)を含む。
工程(C)においては、被覆用粉末により吸湿芯材を被覆する工程であって、これにより吸湿芯材中の油脂粉末が得られる衣材の外表面に露出することを抑制し、且つ芯材を内部に留めて油ちょう時の膨化が有効に生じるような構造にする工程である。
工程(C)に用いる被覆用粉末としては、各種穀粉、澱粉又はこれらの２種以上の混合物等を用いることができる。
穀粉としては、例えば、米粉、上新粉、もち粉、トウモロコシ粉、大麦粉、大豆粉、これらのα化物が挙げられ、使用に際しては２種以上の混合物であっても良い。
澱粉としては、例えば、小麦澱粉、もち澱粉、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーン澱粉、スターチ、これらのα化物、これらの各種化工物が挙げられ、使用に際しては２種以上の混合物であっても良い。
特に、本発明の所望の効果を得るために、被覆用粉末中のα化澱粉及び／又はα化穀粉の含有割合は、３２質量％以下が好ましい。
被覆用粉末には、さらに蛋白や増粘多糖類、食物繊維、糖類、調味料、油脂などを、本発明の所望の効果を損なわない範囲で配合することができる。The manufacturing method of the fried food clothing of the present invention includes a step (C) of preparing the coated moisture-absorbing core material by mixing the moisture-absorbing core material and the coating powder.
In the step (C), the hygroscopic core material is coated with the coating powder, and thereby the oil and fat powder in the hygroscopic core material is prevented from being exposed on the outer surface of the clothing material, and the core material This is a step of making the structure such that the expansion of the oil effectively occurs when the oil is held inside.
As the coating powder used in the step (C), various flours, starches, or a mixture of two or more thereof can be used.
Examples of cereal flour include rice flour, upper fresh flour, glutinous flour, corn flour, barley flour, soybean flour, and pregelatinized products thereof. In use, a mixture of two or more kinds may be used.
Examples of the starch include wheat starch, glutinous starch, tapioca starch, potato starch, corn starch, waxy corn starch, starch, alpha-modified products thereof, and various modified products thereof. May be.
In particular, in order to obtain the desired effect of the present invention, the content ratio of the pregelatinized starch and / or pregelatinized flour in the coating powder is preferably 32% by mass or less.
Proteins, thickening polysaccharides, dietary fibers, saccharides, seasonings, fats and oils, and the like can be further added to the coating powder as long as the desired effects of the present invention are not impaired.
工程(C)において、吸湿芯材１００質量部に対する被覆用粉末の混合割合は、通常１３〜２４４質量部、好ましくは３０〜２００質量部である。被覆用粉末の混合割合が１３質量部未満では、吸湿芯材を十分に被覆できず、本発明の所望の効果が得られない恐れがある。一方、被覆用粉末の混合割合が２４４質量部を超える場合には、次の工程(D)において、余剰の被覆用粉末が吸水しすぎて、本発明の所望の効果が得られない恐れがある。 In the step (C), the mixing ratio of the coating powder with respect to 100 parts by mass of the hygroscopic core material is usually 13 to 244 parts by mass, preferably 30 to 200 parts by mass. If the mixing ratio of the coating powder is less than 13 parts by mass, the moisture-absorbing core material cannot be sufficiently coated, and the desired effect of the present invention may not be obtained. On the other hand, when the mixing ratio of the coating powder exceeds 244 parts by mass, in the next step (D), excessive coating powder may absorb too much water and the desired effect of the present invention may not be obtained. .
本発明の揚げ物用衣材の製造方法は、被覆吸湿芯材１００質量部と、水を含む溶液１２〜１９質量部とを混合し、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍ、好ましくは０．１〜１６ｍｍの粒度分布を有する衣材を調製する工程(D)により目的の揚げ物用衣材を製造することができる。得られる衣材中の長径５〜８ｍｍの衣材の含有割合は、付着させる揚げ物用具材の種類に応じて適宜選択できるが、衣材全量に対して通常３０質量％以上、好ましくは３０〜４０質量％である。
工程(D)における被覆吸湿芯材と水を含む溶液との混合は、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍの粒度分布を有する衣材となるように、該溶液を徐々に加えながら混合する方法等により行うことができる。
工程(D)に用いる水を含む溶液は、水であっても良く、また、味付けや色付け等のために、調味料、着色料等を溶解した水溶液であっても良い。
被覆吸湿芯材１００質量部に対する水を含む溶液の割合が、１２質量部未満では、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍの粒度分布を有する衣材の調製が困難であり、１９質量部を超えると、団子状態になり易くなり、本発明の所望の効果が得られ難くなる。The manufacturing method of the dressing material for deep-fried food of this invention mixes 100 mass parts of covering moisture absorption core materials, and 12-19 mass parts of solutions containing water, and the major axis 0.01-16 mm containing the clothing material of 5-8 mm of major axes. The desired fried food material can be produced by the step (D) of preparing a clothing material having a particle size distribution of preferably 0.1 to 16 mm. Although the content rate of the clothing material of 5-8 mm in major axis in the obtained clothing material can be suitably selected according to the kind of fried food material to adhere, it is usually 30 mass% or more with respect to the clothing material whole quantity, Preferably it is 30-40. % By mass.
The mixing of the coated moisture-absorbing core material and the solution containing water in the step (D) is performed gradually so that the clothing material having a particle size distribution of 0.01 to 16 mm in the major axis including the clothing material having the major axis of 5 to 8 mm is obtained. It can carry out by the method of mixing, etc., adding to.
The solution containing water used in the step (D) may be water, or may be an aqueous solution in which seasonings, coloring agents, and the like are dissolved for seasoning and coloring.
If the ratio of the solution containing water to 100 parts by mass of the coated hygroscopic core material is less than 12 parts by mass, it is difficult to prepare a clothing material having a particle size distribution with a major axis of 0.01 to 16 mm including a clothing material having a major axis of 5 to 8 mm. When it exceeds 19 parts by mass, it becomes easy to be in a dumpling state, and it becomes difficult to obtain the desired effect of the present invention.
本発明の揚げ物用衣材の製造方法により得られる衣材は、上述のとおり、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍの粒度分布を有する衣材であるが、該長径５〜８ｍｍの衣材は、凍結状態で、水に浮く衣材と、水に沈む衣材とが得られる。また、凍結状態で水に浮くとは、凍結状態を維持している間は水に浮くが、水の中で解凍され、衣材内部に水分が吸収されると徐々に沈むことを意味し、凍結状態で水に沈むとは、凍結状態であっても水に沈むことを意味する。
本発明の衣材は、上記長径５〜８ｍｍの衣材が凍結状態で水に浮く、長径０．０１〜１６ｍｍの粒度分布を有する衣材である。この際、長径５〜８ｍｍ以外の衣材は、凍結状態で水に浮いても、浮かなくても良い。
本発明の衣材は、本発明の製造方法において工程(A)に用いる、アミロースを除去した澱粉及び／又はもち種澱粉として、アミロースを除去した澱粉及び／又はもち種澱粉を、α化して膨化させた後に、粗粉砕した粗粉砕物を用いることにより得ることができる。該粗粉砕は、例えば、８ｍｍ網を通過するように行うことができる。As described above, the clothing material obtained by the method for producing a fried food material according to the present invention is a clothing material having a particle size distribution of 0.01 to 16 mm in the major axis including the clothing material having a major axis of 5 to 8 mm. In the frozen state, the dressing material of ˜8 mm can be obtained as a clothing material floating in water and a clothing material sinking in water. In addition, floating in water in a frozen state means that it floats in water while maintaining the frozen state, but is thawed in water and gradually sinks when moisture is absorbed inside the clothing material, Sinking in water in a frozen state means sinking in water even in a frozen state.
The clothing material of the present invention is a clothing material having a particle size distribution of a major axis of 0.01 to 16 mm, in which the clothing material having a major axis of 5 to 8 mm floats in water in a frozen state. At this time, clothing materials other than the major axis of 5 to 8 mm may or may not float in the frozen state.
The clothing material of the present invention is used for step (A) in the production method of the present invention, as amylose-removed starch and / or glutinous seed starch, amylose-removed starch and / or glutinous seed starch, α-expanded Then, it can be obtained by using a coarsely pulverized coarsely pulverized product. The coarse pulverization can be performed, for example, so as to pass through an 8 mm net.
本発明の揚げ物用冷凍食品は、揚げ物用具材表面に、本発明の製造方法により得られた揚げ物用衣材又は本発明の上記衣材を備え、凍結されているものである。
揚げ物用具材は、特に限定されず、例えば、えび、魚介練り物、魚介類、野菜類、畜肉及びそれらの加工品等が挙げられる。
本発明の揚げ物用冷凍食品の製造方法は、揚げ物用具材表面にバッターを付着させる工程(1)と、上記製造方法により得られる揚げ物用衣材又は上記粗粉砕物を用いた揚げ物用衣材を、工程(1)で付着させたバッター上に付着させる工程(2)と、冷凍する工程(3-1)とを含む。
本発明の揚げ物冷凍食品の製造方法は、前記工程(1)及び工程(2)と、油ちょう後に冷凍する工程(3-2)とを含む。
工程(1)に用いるバッターは、通常、揚げ物食品に使用されるバッターであれば特に限定されない。
バッターの付着は、揚げ物用具材表面に、バッターを塗布するか、バッターに揚げ物用具材を浸漬する方法により行うことができる。この際、バッターを付着させる前に打ち粉付を行っても良い。
工程(2)衣材の付着は、バッターが付着した揚げ物用具材の表面に衣材が満遍なく付着する方法であればいずれも採用できる。
工程(3-1)又は(3-2)の冷凍は、通常、冷凍食品を製造する−１８℃以下で行うことができる。
本発明の揚げ物用冷凍食品は、冷凍流通後、食する際に、油ちょうすることによって調理することができ、本発明の揚げ物冷凍食品は、例えば、再油ちょうの他、電子レンジ等で解凍加熱することにより調理することができる。The frozen food for deep-fried food of the present invention is provided with the fried food material obtained by the production method of the present invention or the above-mentioned clothing material of the present invention on the surface of the deep-fried food material.
The fried food ingredients are not particularly limited, and examples include shrimp, fish paste, fish and shellfish, vegetables, livestock meat and processed products thereof.
The method for producing a frozen food for fried food according to the present invention comprises a step (1) of attaching a batter to the surface of a fried food material, and a fried food material obtained by the above production method or a fried food material using the coarsely pulverized product. Step (2) for attaching on the batter attached in Step (1) and Step (3-1) for freezing are included.
The method for producing a fried frozen food of the present invention includes the steps (1) and (2), and the step (3-2) of freezing after dipping the oil.
The batter used in the step (1) is not particularly limited as long as it is usually a batter used for fried food.
The sticking of the batter can be performed by applying the batter to the surface of the fried food material or by dipping the fried food material in the batter. At this time, dusting may be performed before attaching the batter.
Step (2) The attachment of the clothing material can be any method as long as the clothing material adheres uniformly to the surface of the fried food material to which the batter is attached.
The freezing in the step (3-1) or (3-2) can be usually performed at −18 ° C. or lower for producing frozen food.
The frozen food for fried food of the present invention can be cooked by cooking with oil when eating after freezing, and the frozen food for fried food of the present invention can be thawed in a microwave oven, etc. It can be cooked by heating.
以下、本発明を実施例及び比較例により更に詳細に説明するが本発明はこれらに限定されるものではない。尚、例中の「部」は「質量部」を「％」は「質量％」を示す。
実施例１
生ワキシーコーン６０部及びもち粉４０部に水８０部を加えて混合し、厚さ１ｃｍ程度のシート状に成形した。これをコンベクションオーブンのスチームで１００℃、２０分間蒸煮し、木棒で１８０回餅つきし、団子状に成形した後、両面焼成機を用いて、厚さ５ｍｍになるように圧をかけながら１８０℃、７分間加熱してα化もち種澱粉シートを調製した。得られたシートを室温で放冷後、８ｍｍの網を通過する程度に粉砕機で破砕し、α化澱粉粗粉砕物を調製した。該澱粉粗粉砕物中のアミロペクチン含有割合は９３．１質量％であった。この澱粉粗粉砕物２９部と油脂粉末４４部とを混合した後、液体全卵を水で希釈した溶液２７部を徐々に加えて、均一になるまでゴムヘラを用いて混合し、そぼろ状の吸湿芯材を調製した。
一方、化工ワキシーコーン澱粉３３部、α化ワキシーコーン２２部、上新粉米粉１１部及び乾燥全卵５部の被覆用粉末を調製した。
次いで、上記吸湿芯材１００部と被覆用粉末７４部とを混合し、吸湿芯材の表面に十分被覆用粉末が付着するように混合した。続いて、得られた混合物１００部に対して、水１５部を徐々に加えて、長径０．１〜１６ｍｍの粒度分布を有する不定形の衣材を調製した。
尚、吸湿芯材調製時の溶液と最終的に衣材作製時に加えた水の合計量が衣材に占める割合は、２６．９％である。
得られた衣材を、衣材同士が接触している状態で、ポリエチレンラップに包み、温度２０℃の環境下、１時間放置した。その後、ラップから取り出し、手でほぐしてから衣材の状態を観察した。各衣材が完全に接着したものを×、多少接着している箇所があるものを△、ほとんど接着が見られないものを○とした。結果を表１に示す。
また、得られた衣材の長径が、５．０〜８．０ｍｍの割合、１６ｍｍを越えるものの割合又は団子化の有無を測定した。結果を表１に示す。
得られた衣材の長径５．０〜８．０ｍｍのものを−１８℃で凍結し、１８℃の水道水に投入し、衣材の浮き状態を観察した。結果を表１に示す。EXAMPLES Hereinafter, although an Example and a comparative example demonstrate this invention further in detail, this invention is not limited to these. In the examples, “part” indicates “part by mass” and “%” indicates “% by mass”.
Example 1
80 parts of water was added to and mixed with 60 parts of raw waxy corn and 40 parts of mochi flour, and formed into a sheet having a thickness of about 1 cm. This is steamed at 100 ° C. for 20 minutes with steam in a convection oven, brazed 180 times with a wooden stick, formed into a dumpling shape, and then applied with pressure to a thickness of 5 mm using a double-sided baking machine. A pregelatinized glutinous seed starch sheet was prepared by heating at 7 ° C. for 7 minutes. The resulting sheet was allowed to cool at room temperature, and then crushed by a pulverizer so as to pass through an 8 mm net to prepare a coarsely pulverized product of pregelatinized starch. The amylopectin content in the coarsely pulverized starch was 93.1% by mass. After 29 parts of this coarsely pulverized starch and 44 parts of fat powder are mixed, 27 parts of a solution obtained by diluting the whole liquid egg with water are gradually added and mixed with a rubber spatula until uniform. A core material was prepared.
On the other hand, 33 parts of modified waxy corn starch, 22 parts of pregelatinized waxy corn, 11 parts of Kaminishi flour rice powder and 5 parts of dried whole egg were prepared.
Next, 100 parts of the hygroscopic core material and 74 parts of the coating powder were mixed and mixed so that the coating powder was sufficiently adhered to the surface of the hygroscopic core material. Subsequently, 15 parts of water was gradually added to 100 parts of the obtained mixture to prepare an amorphous clothing material having a particle size distribution with a major axis of 0.1 to 16 mm.
In addition, the ratio that the total amount of the solution added at the time of preparing the hygroscopic core material and the water finally added at the time of manufacturing the clothing material occupies the clothing material is 26.9%.
The obtained clothing material was wrapped in a polyethylene wrap in a state where the clothing materials were in contact with each other, and was allowed to stand for 1 hour in an environment at a temperature of 20 ° C. Then, after taking out from the wrap and loosening with a hand, the state of the clothing material was observed. The case where each piece of clothing was completely bonded was indicated as x, the case where there was a slightly bonded portion as Δ, and the case where adhesion was hardly seen as ○. The results are shown in Table 1.
Moreover, the major axis of the obtained clothing material was measured at a ratio of 5.0 to 8.0 mm, a ratio of those exceeding 16 mm, or presence / absence of dumpling. The results are shown in Table 1.
The obtained clothing material having a major axis of 5.0 to 8.0 mm was frozen at −18 ° C. and poured into tap water at 18 ° C., and the floating state of the clothing material was observed. The results are shown in Table 1.
次に、魚のすり身に、豆腐、野菜及びつなぎを加えて混合し、約４０ｇずつの団子状に成形し、蒸し器で１０分間蒸したてんぷらの具材を調製し、該具材表面に打ち粉をした。続いて、バッター及び上記衣材を順次付着させ、具材表面を衣材でコーティングし、−３５℃で凍結して冷凍てんぷら用魚練り物を調製した。
得られた冷凍てんぷら用魚練り物に上記衣材を付着させ、具材表面を衣材でコーティングするときの衣の接着状態を観察した。衣材の剥がれが生じているものを×、衣材が指で簡単に剥がれるものを△、衣材が指で簡単に剥がれないものを○とした。また、冷凍保存後の冷凍てんぷら用魚練り物と、該冷凍てんぷらを、１７０℃で油ちょうした後のてんぷらとを目視で比較して膨化状態を観察した。冷凍てんぷらと油ちょう後のてんぷらとほとんど変化がないものを３点とし、明らかに縮小しているものを１点、その中間を２点、明らかに膨化しているものを５点、その中間を４点として評価した。尚、油ちょうにより具材自体も縮小するので、該評価は、３点でも衣材が膨化しているものと認められる。これらの結果を表１に示す。Next, add tofu, vegetables and tuna to fish surimi, mix into approximately 40g dumplings, prepare a tempura ingredient steamed in a steamer for 10 minutes, and apply dust to the surface of the ingredient. did. Subsequently, the batter and the clothing material were sequentially adhered, the surface of the material was coated with the clothing material, and frozen at −35 ° C. to prepare a fish paste for frozen tempura.
The clothing material was adhered to the obtained fish paste for frozen tempura, and the adhesion state of the clothing when the surface of the material was coated with the clothing material was observed. The case where the peeling of the clothing material occurred was rated as x, the case where the clothing material was easily peeled off with a finger was indicated as Δ, and the case where the clothing material was not easily peeled off with a finger was indicated as ○. Moreover, the fish paste for frozen tempura after frozen storage and the tempura after the frozen tempura was oiled at 170 ° C. were visually compared to observe the expanded state. Frozen tempura and tempura after oil squeezing are almost 3 points, 1 point that is clearly reduced, 2 points that are clearly reduced, 5 points that are clearly swollen, and It was evaluated as 4 points. In addition, since the ingredients themselves are reduced by the oil butter, it is recognized that the clothes are expanded even at three points. These results are shown in Table 1.
実施例２〜６
表１に示す組成を用い、実施例１と同様に衣材及び冷凍てんぷら用魚練り物を調製し、各測定を行った。結果を表１に示す。Examples 2-6
Using the composition shown in Table 1, a clothing material and a fish paste for frozen tempura were prepared in the same manner as in Example 1, and each measurement was performed. The results are shown in Table 1.
比較例１〜４
表２に示す組成を用い、実施例１と同様に衣材及び冷凍てんぷら用魚練り物を調製し、各測定を行った。結果を表２に示す。Comparative Examples 1-4
Using the composition shown in Table 2, a clothing material and a fish paste for frozen tempura were prepared in the same manner as in Example 1, and each measurement was performed. The results are shown in Table 2.
表１の結果より、２重構造を有する実施例の衣材はいずれも水の割合をある範囲で変化させても良好な評価が得られた。一方、表２の結果より、比較例１及び２は、２重構造の製造法により本発明と同様に製造したが、芯材に小麦粉を主成分に用いるとだま状に成形できないか、膨化効果が悪く、また、油脂粉末の代わりに粉末油脂を用いた比較例３及び４では、団子化が生じた。 From the results shown in Table 1, good evaluation was obtained for the clothing materials of the examples having a double structure even when the ratio of water was changed within a certain range. On the other hand, from the results shown in Table 2, Comparative Examples 1 and 2 were produced in the same manner as the present invention by the double structure production method. In Comparative Examples 3 and 4 using powdered fats and oils instead of the oily and fat powders, dumpling occurred.
比較例５〜１１
表３に示す粉組成に表３に示す量の水を徐々に加えて混合し、特開平５−６２号公報に記載されただま様ブレッダーの製造を試みた。得られたブレッダーを用いて、実施例１の衣材に代えて冷凍てんぷら用魚練り物を調製し、実施例１と同様に各試験及び評価を行った。結果を表３に示す。Comparative Examples 5-11
The powder composition shown in Table 3 was gradually added and mixed with the amount of water shown in Table 3, and an attempt was made to produce a boil-like blender described in JP-A-5-62. Using the obtained bleeder, a fish paste for frozen tempura was prepared in place of the clothing material of Example 1, and each test and evaluation was performed in the same manner as in Example 1. The results are shown in Table 3.
表３の結果より、粉成分と水とを単に混合してだま様ブレッダーを製造する場合、粉成分の主成分を小麦粉とした比較例５〜７では、特に、油ちょう後の膨化が十分でないか、実施例５又は６と同じ水分量で団子化が生じた。一方、粉成分の主成分として、α化もち種澱粉を用いた比較例８〜１０では、水分量を実施例１〜６とほぼ同じように変化させたが、いずれも衣材ができず、団子化が生じた。更に、α化していないもち種澱粉を用いた比較例１１では、だま様にならず、砂が湿ったような状態であった。 From the results shown in Table 3, in the case where a flour component and water are simply mixed to produce a boil-like bleeder, in Comparative Examples 5 to 7 in which the main component of the flour component is wheat flour, in particular, the swelling after the oiling is not sufficient. Alternatively, dumpling occurred at the same water content as in Example 5 or 6. On the other hand, in Comparative Examples 8 to 10 using pregelatinized glutinous seed starch as the main component of the powder component, the amount of water was changed in substantially the same manner as in Examples 1 to 6, but none of the materials could be used as clothing. Dumpling occurred. Furthermore, in Comparative Example 11 using glutinous starch that was not pregelatinized, it was not fooled and the sand was wet.
Claims (11)
前記混合した吸湿芯材原料１００質量部と、水を含む溶液２２〜７８質量部とを混合し、吸湿芯材を調製する工程(B)、
前記吸湿芯材と、被覆用粉末とを混合し、被覆吸湿芯材を調製する工程(C)、及び
被覆吸湿芯材１００質量部と、水を含む溶液１２〜１９質量部とを混合し、長径５〜８ｍｍの衣材を含む長径０．０１〜１６ｍｍの粒度分布を有する衣材を調製する工程(D)を含む揚げ物用衣材の製造方法。A core material comprising 90 wt% or more, and more than 90 mass% is α with respect to the starch removal of amylose and / or core total amount of waxy species starch was prepared by spray cooling, fats and oils on the surface Mixing the moisture-absorbing core material containing the oil and fat powder present (A),
Step (B) of mixing the mixed hygroscopic core material raw material 100 parts by mass and 22 to 78 parts by mass of a solution containing water to prepare a hygroscopic core material,
Mixing the hygroscopic core material and the coating powder to prepare the coated hygroscopic core material (C), and 100 parts by mass of the coated hygroscopic core material, and 12 to 19 parts by mass of a solution containing water; The manufacturing method of the dressing material for deep-fried goods including the process (D) of preparing the clothing material which has a particle size distribution of 0.01-16 mm of major axis containing the clothing material of 5-8 mm of major axes.
少なくとも長径５〜８ｍｍの衣材が、凍結状態において水に浮くことを特徴とする揚げ物用衣材。A clothing material having a particle size distribution with a major axis of 0.01 to 16 mm, including a clothing material having a major axis of 5 to 8 mm, obtained by the production method of claim 3,
A deep-fried clothing material, wherein at least a clothing material having a major axis of 5 to 8 mm floats in water in a frozen state.
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| US20190133156A1 (en) * | 2016-04-28 | 2019-05-09 | J-Oil Mills, Inc. | Powdery breader, and breader mix, coating material, and deep-fried (-like) food product using powdery breader, and production methods therefor |
| BR112018071201B1 (en) * | 2016-05-11 | 2022-04-19 | Société des Produits Nestlé S.A. | Food granules, and their manufacturing process |
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| JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
| JPS5889152A (en) * | 1981-11-19 | 1983-05-27 | Ajinomoto Co Inc | Seasoning composition for coating and baking |
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| JP2002142699A (en) * | 2000-11-14 | 2002-05-21 | Nitto Seifun Kk | Mixed powder for batter |
| JP2007037497A (en) * | 2005-08-04 | 2007-02-15 | Sanei Gen Ffi Inc | Method for preparing fried food, ingredient for fried food, and fried food |
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|---|---|---|---|---|
| JPS57170137A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
| JPS57170136A (en) * | 1981-04-10 | 1982-10-20 | Ajinomoto Kk | Coated seasoning composition for baking |
| JPS5867155A (en) * | 1981-10-14 | 1983-04-21 | Ajinomoto Co Inc | Coating composition for tempura(japanese deep-fat fried food) for baking and its preparation |
| JPS5889152A (en) * | 1981-11-19 | 1983-05-27 | Ajinomoto Co Inc | Seasoning composition for coating and baking |
| JPS6219062A (en) * | 1985-07-16 | 1987-01-27 | Nisshin Flour Milling Co Ltd | Cereal granule having high oil and fat content |
| JPH02189395A (en) * | 1989-01-19 | 1990-07-25 | Tsukishima Shokuhin Kogyo Kk | Powdered oil or fat and preparation thereof |
| JPH04179453A (en) * | 1990-11-14 | 1992-06-26 | Kikkoman Corp | Batter for fried food |
| JPH0562A (en) * | 1990-11-27 | 1993-01-08 | Nippon Flour Mills Co Ltd | Undissolved lump breader and food for frying using the same |
| JP2001054370A (en) * | 1999-08-16 | 2001-02-27 | Nippon Suisan Kaisha Ltd | Deep-fried chicken and its production |
| JP2002142699A (en) * | 2000-11-14 | 2002-05-21 | Nitto Seifun Kk | Mixed powder for batter |
| JP2007037497A (en) * | 2005-08-04 | 2007-02-15 | Sanei Gen Ffi Inc | Method for preparing fried food, ingredient for fried food, and fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2008139899A1 (en) | 2008-11-20 |
| JP2008289364A (en) | 2008-12-04 |
| JPWO2008139899A1 (en) | 2010-07-29 |
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