JP6053622B2 - Non-fried cooking mix - Google Patents
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- JP6053622B2 JP6053622B2 JP2013130878A JP2013130878A JP6053622B2 JP 6053622 B2 JP6053622 B2 JP 6053622B2 JP 2013130878 A JP2013130878 A JP 2013130878A JP 2013130878 A JP2013130878 A JP 2013130878A JP 6053622 B2 JP6053622 B2 JP 6053622B2
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- 238000010411 cooking Methods 0.000 title claims description 48
- 229920002472 Starch Polymers 0.000 claims description 52
- 235000019698 starch Nutrition 0.000 claims description 50
- 239000008107 starch Substances 0.000 claims description 49
- 229920000881 Modified starch Polymers 0.000 claims description 33
- 235000013305 food Nutrition 0.000 claims description 30
- 238000010438 heat treatment Methods 0.000 claims description 20
- 239000008187 granular material Substances 0.000 claims description 18
- 239000004615 ingredient Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 description 53
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 18
- 239000003921 oil Substances 0.000 description 17
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000003925 fat Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 229920002261 Corn starch Polymers 0.000 description 6
- 239000008120 corn starch Substances 0.000 description 6
- 235000013804 distarch phosphate Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 5
- 239000008157 edible vegetable oil Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 229920002148 Gellan gum Polymers 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 235000013330 chicken meat Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000010492 gellan gum Nutrition 0.000 description 4
- 239000000216 gellan gum Substances 0.000 description 4
- 244000144972 livestock Species 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000004132 cross linking Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000001361 adipic acid Substances 0.000 description 2
- 235000011037 adipic acid Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 125000000524 functional group Chemical group 0.000 description 1
- 229940029982 garlic powder Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 125000002467 phosphate group Chemical group [H]OP(=O)(O[H])O[*] 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- UGTZMIPZNRIWHX-UHFFFAOYSA-K sodium trimetaphosphate Chemical compound [Na+].[Na+].[Na+].[O-]P1(=O)OP([O-])(=O)OP([O-])(=O)O1 UGTZMIPZNRIWHX-UHFFFAOYSA-K 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Description
本発明は、ノンフライ調理用衣ミックスおよびそれを用いた唐揚げ様食品の製造方法に関する。 The present invention relates to a non-fried cooking mix and a method for producing a deep-fried food using the same.
家庭で大人や子供に人気があるメニューである唐揚げは、油で揚げて作るのが一般的である。そのため、調理に手間がかかる上、油の摂取量が多くなりがちであり、健康志向に即したものではない。また、調理後に廃油が多く生じるため、環境にも負荷がかかる。そこで油で揚げずに唐揚げ様の食品を調理するための衣ミックスが種々提案されている。 The deep-fried chicken, a popular menu for adults and children at home, is generally made by frying. Therefore, it takes time for cooking and tends to increase the amount of oil intake, which is not health-oriented. Moreover, since a lot of waste oil is generated after cooking, the environment is burdened. Accordingly, various clothing mixes have been proposed for cooking deep-fried food without frying it with oil.
特許文献１には、アルファ化度が４０〜９５％であり、かつ、１２０メッシュより粗い粒度の澱粉と油脂とを含むことを特徴とするノンフライ食品用衣材が開示されている。また、該文献には、該ノンフライ食品用衣材を具材に付着させる工程と、該付着後の具材をオーブン及び／またはスチームで熱処理する１次加熱工程と、更に、オーブンまたは電子レンジで熱処理する２次加熱工程とを含むことを特徴とするノンフライ食品の製造方法が開示されている。 Patent Document 1 discloses a non-fried food clothing characterized by containing starch and fats and oils having a pregelatinization degree of 40 to 95% and a particle size coarser than 120 mesh. The document also includes a step of attaching the non-fried food clothing to the ingredients, a primary heating step of heat-treating the ingredients after the attachment in an oven and / or steam, and further in an oven or microwave oven. The manufacturing method of the non-fry food characterized by including the secondary heating process of heat-processing is disclosed.
特許文献２には、ジェランガム、乳酸カルシウム及びデュラムセモリナを特定量配合したまぶしタイプのノンフライから揚げ様食品用ミックス粉が開示されている。 Patent Document 2 discloses a mixed powder for fried foods that is a fried type of non-fried type blended with specific amounts of gellan gum, calcium lactate and durum semolina.
特許文献１の衣材では、アルファ化澱粉を用いたことによって衣のサクサク感や食材への付着力を高められるという利点がある。しかし、アルファ化澱粉は水分が多く残るような調理法では糊状の食感を残しやすいという欠点がある。油で揚げる場合、衣や食材表面の水分は蒸発して油により置換されるが、ノンフライ調理の場合は比較的水分が残りやすい。特にフライパンを用いて加熱調理する場合では、熱媒であるフライパン表面に直接触れない箇所が多く、そのような箇所では水分が蒸発しきらない。そのため、ノンフライ調理用の衣ミックスにアルファ化澱粉を多く用いると、調理後にネトついた糊状の食感が残ってしまい、食味食感において劣ることが多い。 The clothing material of Patent Document 1 has the advantage that the crunchy feeling of the clothing and the adhesion to foods can be enhanced by using pregelatinized starch. However, pregelatinized starch has a drawback that it tends to leave a pasty texture in a cooking method in which much moisture remains. When fried in oil, the moisture on the surface of the clothes and ingredients is evaporated and replaced with oil, but in the case of non-fry cooking, moisture is relatively likely to remain. In particular, when cooking using a frying pan, there are many places where the surface of the frying pan, which is a heating medium, is not directly touched, and moisture cannot evaporate in such places. Therefore, if a lot of pregelatinized starch is used in a non-fry cooking mix, a pasty texture will remain after cooking, often resulting in inferior taste.
特許文献２のノンフライ唐揚げ様食品用ミックス粉では、増粘多糖類の一種であるジェランガムおよび卵白粉を用いている。ジェランガムや卵白粉は未加熱状態で粘着力があり、具材への付着性に優れている。さらに、加熱によって凝固するため、アルファ化澱粉のようなネトついた糊状の食感は殆ど生じさせないという利点がある。しかし、ジェランガムはアルファ化澱粉と比べて高価である上、うまみを抑制する性質を有しているため、その使用はあまり好ましくない。 The non-fried deep-fried food mix powder of Patent Document 2 uses gellan gum and egg white powder, which are a kind of thickening polysaccharide. Gellan gum and egg white powder have adhesiveness in an unheated state and have excellent adhesion to ingredients. Furthermore, since it is solidified by heating, there is an advantage that a sticky texture like a pregelatinized starch is hardly generated. However, gellan gum is more expensive than pregelatinized starch and has the property of suppressing umami, so its use is not preferred.
そこで、本発明はノンフライ調理により食味食感に優れた唐揚げ様食品を簡単に調理可能とする衣ミックスを提供することを目的とする。 Then, an object of this invention is to provide the clothing mix which can cook easily the fried chicken-like food excellent in the taste texture by non-fry cooking.
本発明者らは検討の結果、アルファ化澱粉と非アルファ化架橋澱粉とを併用した衣ミックスとすることにより、調理時の衣付きがよく、かつ調理後においてもアルファ化澱粉に起因して生じると考えられるネトつきを抑えられることを見出した。本発明の要旨は以下のとおりである。
（１）アルファ化澱粉と非アルファ化架橋澱粉とを含む、ノンフライ調理用衣ミックス。
（２）アルファ化澱粉と非アルファ化架橋澱粉の重量比が１：０．３〜１：４の範囲である、（１）に記載の衣ミックス。
（３）アルファ化澱粉を３〜４５重量％含む、（１）または（２）に記載の衣ミックス。
（４）非アルファ化架橋澱粉が、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、アセチル化リン酸化架橋澱粉、アセチル化アジピン酸架橋澱粉、またはヒドロキシプロピルリン酸架橋澱粉である、（１）〜（３）のいずれかに記載の衣ミックス。
（５）目開き２．００ｍｍの篩を通過しない粒状物をさらに含む、（１）〜（４）のいずれかに記載の衣ミックス。
（６）（１）〜（５）のいずれかに記載の衣ミックスを食材にまぶす工程、および加熱媒体に接触させて焼成する工程を含む、唐揚げ様食品の製造方法。
（７）（１）〜（４）のいずれかに記載の衣ミックスと、目開き２．００ｍｍの篩を通過しない粒状物とを含む、ノンフライ調理用衣ミックスキット。
As a result of the study, the inventors of the present invention have a clothing mix in which pregelatinized starch and non-pregelatinized crosslinked starch are used in combination, so that the clothing is well coated during cooking and is also caused by the pregelatinized starch after cooking. I found that I could suppress the netting that I thought. The gist of the present invention is as follows.
(1) A non-fried cooking mix comprising pregelatinized starch and non-pregelatinized cross-linked starch.
(2) The clothing mix according to (1), wherein the weight ratio of pregelatinized starch and non-pregelatinized crosslinked starch is in the range of 1: 0.3 to 1: 4.
(3) The clothing mix according to (1) or (2), comprising pregelatinized starch in an amount of 3 to 45% by weight.
(4) The non-pregelatinized crosslinked starch is a phosphate crosslinked starch, a phosphate monoesterified phosphate crosslinked starch, an acetylated phosphorylated crosslinked starch, an acetylated adipic acid crosslinked starch, or a hydroxypropyl phosphate crosslinked starch ( The clothing mix according to any one of 1) to (3).
(5) The clothing mix according to any one of (1) to (4), further including a granular material that does not pass through a sieve having an aperture of 2.00 mm.
(6) A method for producing a deep-fried food, comprising a step of applying the clothing mix according to any one of (1) to (5) to a food, and a step of bringing the clothing mix into contact with a heating medium and baking.
(7) A non-fry cooking clothing mix kit comprising the clothing mix according to any one of (1) to (4) and a granular material that does not pass through a sieve having an aperture of 2.00 mm.
本発明の衣ミックスは、アルファ化澱粉を含むことにより調理時の食材への衣付きがよく、さらに非アルファ化架橋澱粉も含むことにより、アルファ化澱粉に起因して生じると考えられる調理後のネトつき感を抑制することができる。本発明の衣ミックスを用いることにより、ノンフライ調理であっても、食味食感に優れた唐揚げ様食品を簡単に調理することが可能となる。 The garment mix of the present invention is well-coated with foodstuffs when cooked by containing pregelatinized starch, and further contains non-pregelatinized cross-linked starch so that it can be caused by pregelatinized starch. Net feeling can be suppressed. By using the garment mix of the present invention, it is possible to easily cook a deep-fried food that is excellent in taste and texture even in non-fried cooking.
本発明の衣ミックスは、アルファ化澱粉と非アルファ化架橋澱粉とを含み、ノンフライ調理に特に適していることを特徴とする。 The garment mix of the present invention comprises pregelatinized starch and non-pregelatinized crosslinked starch, and is characterized by being particularly suitable for non-fry cooking.
アルファ化澱粉とは、加熱糊化した澱粉を高温のまま急速に乾燥させてアルファ化処理したものであり、水分を加えることで加熱を必要とせず容易に膨潤溶解する澱粉のことを言う。アルファ化処理の方法は特に限定されるものではないが、エクストルーダ、ドラムドライヤー、パドル処理、気流乾燥などの処理方法が例として挙げられる。 The pregelatinized starch is obtained by rapidly drying and gelatinizing a starch that has been gelatinized by heating at a high temperature, and refers to a starch that swells and dissolves easily without the need for heating by adding water. The method of the alpha treatment is not particularly limited, and examples thereof include an extruder, a drum dryer, a paddle process, and an air flow drying process.
アルファ化澱粉の原料は特に限定されず、とうもろこし澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、小麦澱粉、米澱粉、豆澱粉、ワキシーコーンスターチ、およびハイアミロースコーンスターチなどの未加工澱粉のいずれであってもよい。また、アルファ化澱粉は、そのような未加工澱粉をヒドロキシプロピル化やリン酸架橋などにより化学修飾した食用の加工澱粉をアルファ化処理したものであってもよい。本発明で用いるアルファ化澱粉は、未加工澱粉をアルファ化処理したものが好ましい。 The raw material of the pregelatinized starch is not particularly limited and may be any raw starch such as corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, rice starch, bean starch, waxy corn starch, and high amylose corn starch. Good. The pregelatinized starch may be a product obtained by pregelatinizing edible processed starch obtained by chemically modifying such raw starch by hydroxypropylation or phosphoric acid crosslinking. The pregelatinized starch used in the present invention is preferably one obtained by pregelatinizing raw starch.
アルファ化澱粉は、衣ミックス全体に対して３〜４５重量％、特に３〜４０重量％、とりわけ５〜４０重量％の範囲の量で含まれていることが好ましい。このような範囲でアルファ化澱粉を含むことにより、調理時の衣ミックスの食材への付着性を十分なものとすることができ、かつ結着力が強すぎて加熱調理前の食材がベトつき、調理作業がしづらくなることもない。 The pregelatinized starch is preferably contained in an amount ranging from 3 to 45% by weight, in particular from 3 to 40% by weight, especially from 5 to 40% by weight, based on the total clothing mix. By including pregelatinized starch in such a range, the adhesiveness to the ingredients of the clothing mix at the time of cooking can be made sufficient, and the binding power is too strong, and the ingredients before cooking are sticky, There is no difficulty in cooking.
架橋澱粉とは、リン酸基やアジピン酸基などの官能基を澱粉分子中のヒドロキシル基に導入して澱粉分子内または澱粉分子間で架橋させたものである。架橋澱粉は、架橋構造が導入されていることにより、高い結晶性を有し、アルファ化しにくい性質を有する。また、架橋澱粉は澱粉粒が崩壊し難く、水を抱え込む性質を有する。このような性質により、架橋澱粉はアルファ化澱粉に起因して生じると考えられるネトつき感を抑制し、肉汁を保持し、衣が吸水することでカリカリとしたクリスピーな食感を弱めることを防止する作用を奏する。本発明の衣ミックスは、アルファ化処理されていない、非アルファ化架橋澱粉を含む。 The cross-linked starch is a product obtained by introducing a functional group such as a phosphate group or an adipic acid group into a hydroxyl group in a starch molecule and crosslinking it within or between starch molecules. Crosslinked starch has a high crystallinity due to the introduction of a crosslinked structure, and has a property of being difficult to be pregelatinized. Moreover, the cross-linked starch has a property that the starch granules are not easily disintegrated and water is held therein. Due to these properties, cross-linked starch suppresses the feeling of stickiness that is thought to be caused by pregelatinized starch, and prevents the crunchy crispy texture from being weakened by holding the meat juice and absorbing water. Has the effect of The garment mix of the present invention comprises non-pregelatinized crosslinked starch that has not been pregelatinized.
非アルファ化架橋澱粉の原料は特に限定されず、とうもろこし澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、小麦澱粉、米澱粉、豆澱粉、ワキシーコーンスターチ、およびハイアミロースコーンスターチなどのいずれであってもよい。また、その架橋処理も、食用の加工澱粉において許容されるものであれば特に限定されず、例えばリン酸架橋澱粉を調製するのであれば、未加工澱粉をトリメタリン酸ナトリウムまたはオキシ塩化リンを用いてエステル化するなど、公知の方法を用いることができる。本発明の衣ミックスに用いる非アルファ化架橋澱粉としては、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、アセチル化リン酸化架橋澱粉、アセチル化アジピン酸架橋澱粉、およびヒドロキシプロピルリン酸架橋澱粉が好ましく、特にリン酸架橋澱粉が好ましい。食品添加物として許容されている加工澱粉の各々の性質は当業者には公知である。 The raw material of the non-pregelatinized crosslinked starch is not particularly limited, and may be any of corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, rice starch, bean starch, waxy corn starch, and high amylose corn starch. Also, the crosslinking treatment is not particularly limited as long as it is acceptable in edible processed starch. For example, when preparing phosphoric acid crosslinked starch, raw starch is treated with sodium trimetaphosphate or phosphorus oxychloride. A known method such as esterification can be used. Non-pregelatinized crosslinked starch used in the clothing mix of the present invention includes phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated adipic acid crosslinked starch, and hydroxypropyl phosphate crosslinked Starch is preferred, and phosphate cross-linked starch is particularly preferred. The nature of each modified starch that is acceptable as a food additive is known to those skilled in the art.
本発明の衣ミックスにおいて、アルファ化澱粉と非アルファ化架橋澱粉との比は、重量比で、１：０．３〜１：４、特に１：０．５〜１：３の範囲であることが好ましい。このような比とすることにより、衣ミックスの食材への付着性を保持しつつ、調理後のネトつきを抑え、かつ非アルファ化架橋澱粉の粉っぽい食感が生じることも抑制することができる。 In the garment mix of the present invention, the ratio of the pregelatinized starch to the non-pregelatinized cross-linked starch is in the range of 1: 0.3 to 1: 4, particularly 1: 0.5 to 1: 3, by weight. Is preferred. By making such a ratio, while maintaining the adhesiveness of the clothing mix to the ingredients, it is possible to suppress the stickiness after cooking, and to suppress the occurrence of a powdery texture of non-pregelatinized crosslinked starch it can.
本発明の衣ミックスは、さらに目開き２．００ｍｍの篩を通過しない粒状物を含んでいてもよい。ここで「目開き２．００ｍｍの篩を通過しない粒状物を含む」とは、ＪＩＳ規格Ｚ８８０１−１に準ずる公称目開き２．００ｍｍの篩にオンする粒状物を含むことを意味する。そのような粒状物としては、焙煎米、あられ、パン粉、大豆などの豆類、ゴマやアーモンド、ピーナッツなどの種実類を、必要に応じて砕いたものやそのまま用いるものが挙げられる。粒状物は複数種を混合して用いてもよい。そのような粒状物を用いることにより、クリスピーな食感や香ばしい風味が得られ、さらに調理後の外観が向上するなどの効果も得られる。本発明の衣ミックスは、アルファ化澱粉を含有しており、アルファ化澱粉が調理時に強い粘着力を発揮するため、そのような粒状物を加えても食材に付着し、調理中に剥がれることも殆どない。粒状物は、衣ミックス全体に対して８０重量％以下、特に７０重量％以下、とりわけ６５重量％以下の量で用いるのが好ましい。 The clothing mix of the present invention may further include a granular material that does not pass through a sieve having an aperture of 2.00 mm. Here, “including a granular material that does not pass through a sieve having a mesh size of 2.00 mm” means that a granular material that turns on a sieve having a nominal mesh size of 2.00 mm according to JIS standard Z8801-1 is included. Examples of such granular materials include roasted rice, bean, beans such as bread crumbs, soybeans, and seeds such as sesame, almonds, and peanuts, which are crushed or used as they are. You may use a granular material in mixture of multiple types. By using such a granular material, a crispy texture and a fragrant flavor can be obtained, and further, an effect of improving the appearance after cooking can be obtained. The clothing mix of the present invention contains pregelatinized starch, and pregelatinized starch exerts a strong adhesive force during cooking. Therefore, even if such a granular material is added, it adheres to the food and may be peeled off during cooking. Almost no. The granular material is preferably used in an amount of 80% by weight or less, particularly 70% by weight or less, especially 65% by weight or less based on the entire clothing mix.
なお、粒状物は衣ミックスと予め混合せず、調理者が調理時にアルファ化澱粉と非アルファ化架橋澱粉とを含む衣ミックスに必要に応じて粒状物を混合するようにしてもよい。本発明の衣ミックスは、アルファ化澱粉と非アルファ化架橋澱粉とを含む衣ミックスと、目開き２．００ｍｍの篩を通過しない粒状物とを含む、ノンフライ調理用衣ミックスキットとしても提供することができる。該キットは、アルファ化澱粉と非アルファ化架橋澱粉とを含む衣ミックスと粒状物とを混合する工程、および得られた混合物を用いて調理する工程を使用者に説明するための説明書を含むことが好ましい。なお、調理工程については後述のとおりである。 In addition, a granular material may not be mixed with a clothing mix beforehand, but a cooker may be made to mix a granular material as needed to the clothing mix containing pregelatinized starch and non-pregelatinized crosslinked starch at the time of cooking. The garment mix of the present invention is also provided as a garment mix kit for non-fry cooking, including a garment mix containing pregelatinized starch and non-pregelatinized cross-linked starch, and a granular material that does not pass through a sieve having an aperture of 2.00 mm. Can do. The kit includes instructions for explaining to the user the steps of mixing the garment mix comprising the pregelatinized starch and the non-pregelatinized cross-linked starch with the granulate, and the step of cooking using the resulting mixture. It is preferable. The cooking process is as described later.
本発明の衣ミックスは、上記に加えて、さらに、塩やしょうゆパウダーなどの調味料、およびコショウやガーリックパウダーなどの香辛料を含んでいてもよい。調味料と香辛料は、それらの合計量が衣ミックス全体に対して１０〜２０重量％、特に１４〜１８重量％の範囲の量となるようにすることが好ましい。本発明の衣ミックスは、その提供形態は特に限定されないが、粒状物以外の成分は粉末または顆粒状、特に粉末状の形態とすることが好ましい。 In addition to the above, the clothing mix of the present invention may further contain seasonings such as salt and soy sauce powder and spices such as pepper and garlic powder. It is preferable that the seasonings and spices have a total amount of 10 to 20% by weight, particularly 14 to 18% by weight, based on the entire clothing mix. Although the form of provision of the clothing mix of the present invention is not particularly limited, it is preferable that the components other than the granular material are in the form of powder or granules, particularly in the form of powder.
本発明の衣ミックスは、ノンフライ調理に特に適している。本明細書においてノンフライ調理とは、多量の高温の食用油中で揚げる（フライする）のではなく、少量の食用油を用いて、あるいは調理する食材に由来する以外の油を用いず、食材を加熱調理することを意味する。本発明の衣ミックスを用いたノンフライ調理では、特に限定されるものではないが、加熱手段として、フライパンやホットプレートなど、加熱面（好ましくは平板状）を介して食材を加熱する調理器具を用いることが好ましい。また、加熱手段としては、加熱空気、赤外線または過熱水蒸気で食材を加熱するオーブンを用いてもよい。食用油としては、サラダ油などの液体油脂、ラードなどの固体脂など、一般に食用に供される食用油脂であれば特に限定されない。 The clothing mix of the present invention is particularly suitable for non-fried cooking. In this specification, non-fried cooking is not fried (fried) in a large amount of high temperature edible oil, but using a small amount of edible oil, or without using oil other than that derived from the food to be cooked, Means cooking. Non-fry cooking using the clothes mix of the present invention is not particularly limited, but as a heating means, a cooking utensil for heating ingredients via a heating surface (preferably flat plate) such as a frying pan or a hot plate is used. It is preferable. Moreover, as a heating means, you may use the oven which heats a foodstuff with heating air, infrared rays, or superheated steam. The edible oil is not particularly limited as long as it is an edible fat generally used for food, such as liquid fat such as salad oil and solid fat such as lard.
「少量の食用油を用いる」とは、調理時に主として食材の加熱面に接した部分に熱媒として食用油を提供することを意味している。一方、「調理する食材に由来する以外の油を用いず」とは、食材を加熱した際に食材に含まれる油脂が液化して加熱面に供給される以外には、外部から油を供給しないことを意味する。畜肉類など、油脂分を多く含む食材を用いる場合、食材に由来する油のみでも調理に十分である場合がある。また、油脂分をあまり含まない食材を用いる場合などでは、必要に応じて本発明の衣ミックスにあらかじめ粉末油脂などを配合しておいてもよい。 “Using a small amount of edible oil” means that the edible oil is provided as a heating medium to a portion mainly in contact with the heating surface of the food during cooking. On the other hand, “no oil other than that derived from the ingredients to be cooked” means that when the ingredients are heated, the oils and fats contained in the ingredients are liquefied and supplied to the heating surface, without supplying oil from the outside Means that. When using foodstuffs that contain a large amount of fats and oils, such as livestock meat, only oil derived from foodstuffs may be sufficient for cooking. Moreover, when using the foodstuff which does not contain much fats and oils, you may mix | blend powdered fats and oils with the clothing mix of this invention beforehand as needed.
本発明は、上述した衣ミックスを食材にまぶす工程、および加熱媒体に接触させて焼成する工程を含む、唐揚げ様食品の製造方法にも関する。加熱媒体とは、フライパンやホットプレートなど、加熱面（好ましくは平板状）を介して食材を加熱する調理器具の加熱面を意味し、あるいはオーブンを用いる場合には、加熱空気、赤外線または過熱水蒸気を意味する。本発明の衣ミックスは、必要な下処理を終えた食材に直接まぶして用いることができる。本発明の衣ミックスは、販売時のパッケージに調理方法を使用者に説明するための説明書を含むとより好ましい。 The present invention also relates to a method for producing a deep-fried food, which includes a step of applying the above-described garment mix to a food material and a step of bringing it into contact with a heating medium and baking. The heating medium means a heating surface of a cooking utensil that heats food via a heating surface (preferably a flat plate shape) such as a frying pan or a hot plate, or when using an oven, heated air, infrared rays or superheated steam. Means. The garment mix of the present invention can be used by directly coating the food after the necessary pretreatment. The clothes mix of the present invention more preferably includes instructions for explaining the cooking method to the user in the package at the time of sale.
本明細書において「唐揚げ」とは、畜肉類、魚介類または野菜類などの食材に小麦粉や片栗粉などの粉類を薄くまぶして多量の油中でフライした食品を意味し、「唐揚げ様食品」とは、油中で揚げる工程は経ないものの、唐揚げと同等の食味食感を有する食品を意味する。唐揚げ様食品の材料となる食材としては、鶏肉、豚肉、牛肉などの畜肉類、魚、イカ、タコなどの魚介類、およびゴボウ、レンコンなどの野菜類などが挙げられる。食材としては、畜肉類が好ましく、特に鶏肉が最も好ましい。本発明の衣ミックスは、食材に均一に衣ミックスをまぶす上で、食材に対して衣ミックスが５〜３０重量％、特に５〜２５重量％、とりわけ５〜２０重量％の範囲となるような量で用いることが好ましい。 In this specification, “fried food” means food that is fried in a large amount of oil by thinly smashing flour, starch, etc. with ingredients such as livestock meat, seafood or vegetables. “Food” means a food having a texture similar to that of deep-fried food, although it is not subjected to a process of frying in oil. Examples of ingredients used for the fried food include livestock such as chicken, pork and beef, seafood such as fish, squid and octopus, and vegetables such as burdock and lotus root. As a foodstuff, livestock meat is preferable, and especially chicken is most preferable. The clothing mix of the present invention is such that the clothing mix is in the range of 5 to 30% by weight, particularly 5 to 25% by weight, especially 5 to 20% by weight, with respect to the foodstuff, when the clothing mix is uniformly applied to the food. It is preferable to use it in an amount.
以下、実施例を用いて本発明をより詳細に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples.
鶏もも肉２５０ｇを約２５ｇずつにカットしてビニール袋に入れ、実施例１〜３および５、試験例１および２、ならびに比較例１のいずれかの組成を有する衣ミックス３０ｇを加えてよく振り混ぜた。これをフライパンで１０分程度加熱調理した。調理する際には、サラダ油大さじ１杯（１５ｃｃ）を加えた。これを、調理中の衣の付きやすさ、調理後のネトつき感、およびクリスピー感についてそれぞれ評価した結果を表１に示す。評価基準は以下のとおりである。 Cut 250 g of chicken thigh into about 25 g each and put it in a plastic bag. Add 30 g of clothing mix having the composition of any of Examples 1 to 3 and 5, Test Examples 1 and 2, and Comparative Example 1 and shake well. It was. This was cooked in a frying pan for about 10 minutes. When cooking, 1 tablespoon (15 cc) of salad oil was added. Table 1 shows the results of evaluating the ease of attaching the clothes during cooking, the feeling of stickiness after cooking, and the crispy feeling. The evaluation criteria are as follows.
（１）衣の付きやすさ
Ｓ：衣がほぼ全量つき、調理中もほとんど剥がれない。
Ａ：衣がほぼ全量つき、調理中にやや剥がれる。
Ｂ：付着しない衣が少量あり、調理中にもやや剥がれる。
Ｃ：付着しない衣があり、調理中に剥がれやすい。
（２）ネトつき感
Ｓ：ネトつきは全く感じられない。
Ａ：ネトつきは殆ど感じられない。
Ｂ：ネトつきがやや感じられる。
Ｃ：ネトつきが感じられる。
（３）クリスピー感
Ｓ：カリカリとしたクリスピーな食感が非常に強い。
Ａ：カリカリとしたクリスピーな食感が強い。
Ｂ：カリカリとしたクリスピーな食感がやや弱い。
Ｃ：カリカリとしたクリスピーな食感が弱い。
(1) Ease of wearing S: The clothing is almost fully covered and hardly peeled off during cooking.
A: Almost all of the clothes are attached and peeled off slightly during cooking.
B: There is a small amount of clothes that do not adhere, and peel off slightly during cooking.
C: There are clothes that do not adhere and are easily peeled off during cooking.
(2) Net feeling S: No net feeling is felt.
A: Almost no netting is felt.
B: Netting is somewhat felt.
C: Netting is felt.
(3) Crispy feeling S: Crispy and crispy texture is very strong.
A: The crunchy and crispy texture is strong.
B: The crunchy and crispy texture is slightly weak.
C: The crunchy and crispy texture is weak.
実施例１〜３および５、ならびに試験例１および２の衣ミックスを用いた場合では、食味食感に優れた唐揚げ様食品を調理することができた。なかでも実施例１〜３、とりわけ実施例１の衣ミックスを用いた場合、より優れた食味食感の唐揚げ様食品を調理することができた。一方、リン酸架橋澱粉を用いていない比較例１の組成では、調理後にアルファ化澱粉に由来すると思われるネトつき感が強く残り、食味食感において劣っていた。 In the case where the clothing mixes of Examples 1 to 3 and 5 and Test Examples 1 and 2 were used, it was possible to cook a deep-fried food with excellent taste and texture. In particular, when the garment mix of Examples 1 to 3, especially Example 1, was used, a deep-fried food with a better taste and texture could be cooked. On the other hand, in the composition of Comparative Example 1 in which no phosphoric acid cross-linked starch was used, a sticky feeling that seems to be derived from the pregelatinized starch remained after cooking, and the taste and texture were inferior.
表１の実施例１の構成において、リン酸架橋澱粉を他の澱粉に置き換えて、加熱調理後におけるアルファ化澱粉のネトつきを抑える効果があるかを評価した。リン酸架橋澱粉以外の構成、調理法およびネトつき感の評価基準は上述のものと同様とした。結果を表２に示す。 In the configuration of Example 1 in Table 1, the phosphoric acid crosslinked starch was replaced with other starches to evaluate whether there was an effect of suppressing the netting of the pregelatinized starch after cooking. The composition other than phosphoric acid cross-linked starch, the cooking method, and the evaluation criteria for the feeling of stickiness were the same as those described above. The results are shown in Table 2.
比較例２〜４のいずれも、アルファ化澱粉に由来するネトつき感が強く、食味食感において劣っていた。アルファ化リン酸架橋澱粉、酸化澱粉およびタピオカ澱粉のいずれにも、非アルファ化リン酸架橋澱粉にみられるようなネトつきを抑制する効果がないことがわかった。 Each of Comparative Examples 2 to 4 had a strong net feeling derived from pregelatinized starch, and was inferior in taste. It has been found that none of the pregelatinized phosphate cross-linked starch, oxidized starch and tapioca starch has the effect of suppressing the netting as seen in non-pregelatinized phosphoric acid cross-linked starch.
Claims (3)
前記アルファ化澱粉と前記非アルファ化架橋澱粉の重量比が１：０．３〜１：３の範囲であり、
前記アルファ化澱粉を５〜４５重量％含む、ノンフライ調理用衣ミックス。 Only contains a pre-gelatinized starch and non-alpha cross-linked starch,
The weight ratio of the pregelatinized starch and the non-pregelatinized crosslinked starch is in the range of 1: 0.3 to 1: 3;
A non-fry cooking garment mix comprising 5 to 45% by weight of the pregelatinized starch .
前記衣ミックスをまぶした食材を加熱媒体に接触させて焼成する工程と、A step of bringing the ingredients coated with the clothing mix into contact with a heating medium and baking;
を含む、食品の製造方法。A method for producing a food, comprising:
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| JP3955364B2 (en) * | 1997-08-04 | 2007-08-08 | 日本食品化工株式会社 | Tempura clothing material and tempura using the clothing material |
| JP2000333633A (en) * | 1999-05-27 | 2000-12-05 | Honen Corp | Batter liquid for fried food and fried food using the same |
| JP4803753B2 (en) * | 2007-10-31 | 2011-10-26 | 日本製粉株式会社 | Breader mix used for non-fried fried food, fried food using the same, and method for producing the same |
| JP5191981B2 (en) * | 2009-11-19 | 2013-05-08 | 日清フーズ株式会社 | Mix for clothing that does not miss the taste of ingredients |
| JP5403627B2 (en) * | 2010-12-28 | 2014-01-29 | ハウス食品グループ本社株式会社 | Cloth mix powder and method for producing deep-fried food or deep-fried food using the same |
| JP5755468B2 (en) * | 2011-03-07 | 2015-07-29 | 日清フーズ株式会社 | Fried chicken manufacturing method |
| JP5667486B2 (en) * | 2011-03-17 | 2015-02-12 | 株式会社クレハ | Package for heating microwave oven, method for cooking fried food using microwave oven, and cooking set for fried food |
| WO2012133483A1 (en) * | 2011-03-28 | 2012-10-04 | 味の素株式会社 | Deep-fry flour composition and method for producing deep-fried food |
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2013
- 2013-06-21 JP JP2013130878A patent/JP6053622B2/en active Active
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