JP7171150B2 - Dusting mix for fried food using roasted rice flour and fried products using the same - Google Patents
Dusting mix for fried food using roasted rice flour and fried products using the same Download PDFInfo
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- JP7171150B2 JP7171150B2 JP2019114542A JP2019114542A JP7171150B2 JP 7171150 B2 JP7171150 B2 JP 7171150B2 JP 2019114542 A JP2019114542 A JP 2019114542A JP 2019114542 A JP2019114542 A JP 2019114542A JP 7171150 B2 JP7171150 B2 JP 7171150B2
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Description
本発明は、焙煎米粉を用いた揚げ物用打ち粉ミックス及びこれを使用したフライ製品に関する。 TECHNICAL FIELD The present invention relates to a dusting mix for fried food using roasted rice flour and a fried product using the same.
天ぷらやトンカツ等、具材にバッタリングしてフライする揚げ物には、衣の結着性等を改善するためにバッタリングの前処理として具材に小麦粉等の打ち粉をまぶしてからフライすることが行われている。
例えば、衣の結着性や揚げ種のジューシーな食感の発現を目的とした、油脂加工アセチル化澱粉を含む揚げ物用打ち粉が知られている（例えば特許文献１参照）。
また、揚げ物の具材と衣材との結着性に優れていて衣が剥がれにくく、調理後に時間が
経過しても衣の品質低下が少ない揚げ物をつくることを目的とした油脂加工澱粉、ゼラチン及び植物性蛋白質を含有する揚げ物用打ち粉ミックスが知られている（例えば特許文献２参照）。
For deep-fried foods such as tempura and tonkatsu, which are fried by battering the ingredients, dust the ingredients with dusting powder such as flour as a pretreatment for battering to improve the adhesion of the batter before frying. is being done.
For example, there is known a dusting powder for fried food containing an oil-processed acetylated starch for the purpose of developing the cohesiveness of the coating and the juicy texture of the fried ingredients (see, for example, Patent Document 1).
In addition, oil-processed starch and gelatin for the purpose of making fried food that has excellent adhesion between fried food ingredients and coating materials, does not easily peel off, and does not deteriorate in quality even after cooking for a long time. and a vegetable protein-containing dusting mix for fried food is known (see, for example, Patent Document 2).
本発明の目的は、衣の結着性が向上でき時間がたってもサクサクして歯切れのよい衣の食感が維持できる揚げ物用打ち粉ミックスを提供することである。 An object of the present invention is to provide a dusting mix for deep-fried food, which can improve the cohesiveness of the coating and maintain the texture of the coating which is crispy and crisp even after a long period of time.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、揚げ物用打ち粉ミックスに焙煎米粉を特定量配合することで、衣の結着性が向上できること時間がたってもサクサクして歯切れのよい衣の食感が維持できることを見出し、本発明を完成するに至った。
従って、本発明は、焙煎米粉以外の揚げ物用打ち粉ミックス原料１００質量部に対して、焙煎米粉（焙煎した玄米粉を除く）を１０質量部以上３０質量部以下含む揚げ物用打ち粉ミックスである。
また、これを使用したフライ製品である。
The inventors of the present invention have conducted intensive research to achieve the above-mentioned objects, and found that by adding a specific amount of roasted rice flour to the dusting mix for fried food, the adhesion of the batter can be improved. As a result, the inventors have found that the crisp texture of the batter can be maintained, and completed the present invention.
Therefore, the present invention is a fried food dusting powder containing 10 parts by mass or more and 30 parts by mass or less of roasted rice flour (excluding roasted brown rice flour) per 100 parts by mass of a fried food dusting mix raw material other than roasted rice flour. It's a mix.
In addition, it is a fried product using this.
本発明の揚げ物用打ち粉ミックスを使用したフライ食品は、衣の結着が良く時間がたってもサクサクして歯切れのよい衣の食感が維持できる。 The fried food using the dusting mix for fried food of the present invention has good adhesion to the batter and can maintain the texture of the batter which is crispy and crisp even after a long period of time.
以下、本発明を詳細に説明する。
本発明で使用する焙煎米粉とは、米粉を焙煎したもので、例えば、雰囲気温度１００℃～１６３℃程度で乾熱処理することにより得ることができる。
焙煎米粉は市販品も使用することができる。
焙煎米粉の配合量は、焙煎米粉以外の揚げ物用打ち粉ミックス原料１００質量部に対して、１質量部以上３０質量部以下である。
焙煎米粉が１質量部未満では、十分な効果を得ることができず、３０質量部を超えると結着性が悪くなるため不適である。
The present invention will be described in detail below.
The roasted rice flour used in the present invention is roasted rice flour, and can be obtained, for example, by dry heat treatment at an ambient temperature of about 100°C to 163°C.
Commercially available roasted rice flour can also be used.
The blending amount of the roasted rice flour is 1 part by mass or more and 30 parts by mass or less with respect to 100 parts by mass of the fried food dusting mix raw material other than the roasted rice flour.
If the amount of roasted rice flour is less than 1 part by mass, a sufficient effect cannot be obtained.
本発明の揚げ物用打ち粉ミックスは、前記焙煎米粉以外に必要に応じて従来から打ち粉に使用されている原料を使用することができる。
例えば、焙煎米粉以外の穀粉や澱粉、卵粉、増粘剤、食塩、調味料、香辛料、香料、着色料等を挙げることができる。
これらの配合量も従来から打ち粉に使用されている配合量でよい。
The dusting mix for fried foods of the present invention can use raw materials conventionally used for dusting, other than the roasted rice flour, if necessary.
Examples include cereal flour other than roasted rice flour, starch, egg powder, thickener, salt, seasoning, spice, fragrance, coloring agent, and the like.
The blending amount of these ingredients may also be the blending amount conventionally used for the dusting powder.
本発明の揚げ物用打ち粉ミックスは、前記原料を均一になるように混合することで得ることができる。
混合の方法は特に限定されず、手混ぜによる方法や、リボンミキサー、ナウターミキサー、カスケードミキサー、ドラムミキサー、Ｖ 型ミキサー等の混合機を使用する方法を挙げることができる。
The dusting mix for fried food of the present invention can be obtained by uniformly mixing the raw materials.
The mixing method is not particularly limited, and examples include a manual mixing method and a method using a mixing machine such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, and a V-shaped mixer.
本発明の揚げ物用打ち粉ミックスの使用方法は、公知の打ち粉と同様でよく、例えば、具材に本発明の揚げ物用打ち粉ミックスをまぶした後、バッタリングし必要に応じてブレッダリングしてフライすることでフライ製品を得ることができる。 The method of using the dusting powder mix for fried food of the present invention may be the same as that of known dusting powder, for example, after coating the ingredients with the dusting powder mix for fried food of the present invention, battering and, if necessary, blending. Fried products can be obtained by frying.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例３～５、参考例１～２、比較例１～３］
表１示す配合の打ち粉ミックスを平面形状が略長方形の豚ロース肉１００質量部に対して１．８質量部まぶし、さらに卵液７質量部をつけ、さらに生パン粉１６質量部をまぶし１７０℃のサラダ油で４分間揚げてとんかつを得た。
得られたとんかつをフライ後直ちに以下の評価基準で１０名のパネラーにより評価を行った。
また、３０分間経過後、同様にして評価を行った。
結着性は、包丁でとんかつの中心部分を通るように短手方向に切断し切断面における衣の剥がれ具合を１０枚のとんかつで評価した。
・食感（歯切れ）
５点 非常に良い歯切れで非常に良い
４点 良い歯切れで良い
３点 普通
２点 やや悪い歯切れで悪い
１点 非常に悪い歯切れで非常に悪い
・食感（ねちゃつき）
５点 肉と衣の間が非常にドライで非常に良い
４点 肉と衣の間がドライで良い
３点 普通
２点 肉と衣の間がややねちゃつき悪い
１点 肉と衣の間がねちゃつき非常に悪い
・結着性
５点 衣が全く剥がれていない
４点 衣の剥がれが衣の接着部分の１０％以下である
３点 衣の剥がれが衣の接着部分の１０％を超え２０％以下である
２点 衣の剥がれが衣の接着部分の２０％を超え５０％以下である
１点 衣の剥がれが衣の接着部分の５０％を超えている
EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.
[Examples 3-5 , Reference Examples 1-2, Comparative Examples 1-3]
Sprinkle 1.8 parts by mass of the dusting mix shown in Table 1 on 100 parts by mass of pork loin with a substantially rectangular planar shape, add 7 parts by mass of egg liquid, and further sprinkle 16 parts by mass of raw bread crumbs at 170 ° C. of salad oil for 4 minutes to obtain tonkatsu.
The obtained tonkatsu was evaluated immediately after frying by 10 panelists according to the following evaluation criteria.
After 30 minutes had elapsed, evaluation was performed in the same manner.
The adhesion property was evaluated by cutting the tonkatsu in the transverse direction so as to pass through the central part of the tonkatsu with a kitchen knife and evaluating the degree of peeling of the batter on the cut surface on 10 tonkatsu.
・Texture (crispness)
5 points Very good crispness and very good 4 points Good crispness and good 3 points Normal 2 points Slightly poor crispness and poor 1 point Very bad crispness and very bad texture (stickiness)
5 points Very dry between meat and batter, very good 4 points Good, dry between meat and batter 3 points Normal 2 points Slightly sticky between meat and batter 1 point Very poor stickiness/adhesiveness 5 points 4 points where the clothing is not peeled off at all 3 points where the peeling of the clothing is less than 10% of the adhesion area of the clothing 3 points % or less 2 points Peeling of the clothing exceeds 20% and 50% or less of the adhered portion of the clothing 1 point Peeling of the clothing exceeds 50% of the adhered portion of the clothing
得られた評価結果を表１～表２に示す。
表中、配合の単位は質量部で評価は点数を付けた人数（枚数）と平均点を示している。
食感（歯切れ）及び食感（ねちゃつき）の平均点が、いずれも３．５点以上で結着性の平均点が４点以上であるものを合格とした。
The obtained evaluation results are shown in Tables 1 and 2.
In the table, the unit of formulation is parts by mass, and the evaluation indicates the number of people (number of sheets) and the average score.
Those having an average score of 3.5 points or more for both texture (crispness) and texture (stickiness) and an average score of 4 points or more for binding were evaluated as acceptable.
実施例３～５、参考例１～２は、いずれも満足できる結果であった。
比較例１及び比較例２は食感が満足できる結果ではなかった。
比較例３は、結着性が満足できる結果ではなかった。
All of Examples 3 to 5 and Reference Examples 1 and 2 had satisfactory results.
Comparative Example 1 and Comparative Example 2 were not satisfactory in texture.
Comparative Example 3 was not satisfactory in terms of binding properties.
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| JP7171150B2 true JP7171150B2 (en) | 2022-11-15 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012125150A (en) | 2010-12-11 | 2012-07-05 | Nippon Flour Mills Co Ltd | Roasted cereal flour composition for fried food |
| JP2013146250A (en) | 2012-01-23 | 2013-08-01 | Nippon Flour Mills Co Ltd | Deep-fried food breader-mix containing glutinous rice powder |
| JP2015029476A (en) | 2013-08-02 | 2015-02-16 | 有限会社ジェイアット | Fried food |
| JP2018068123A (en) | 2016-10-24 | 2018-05-10 | 日本製粉株式会社 | Dusting powder mix |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02257842A (en) * | 1989-03-30 | 1990-10-18 | Takeda Chem Ind Ltd | Material for food and drink |
| JPH0315349A (en) * | 1989-06-12 | 1991-01-23 | Takeda Chem Ind Ltd | Quality improvement of food and drink and quality improving agent |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012125150A (en) | 2010-12-11 | 2012-07-05 | Nippon Flour Mills Co Ltd | Roasted cereal flour composition for fried food |
| JP2013146250A (en) | 2012-01-23 | 2013-08-01 | Nippon Flour Mills Co Ltd | Deep-fried food breader-mix containing glutinous rice powder |
| JP2015029476A (en) | 2013-08-02 | 2015-02-16 | 有限会社ジェイアット | Fried food |
| JP2018068123A (en) | 2016-10-24 | 2018-05-10 | 日本製粉株式会社 | Dusting powder mix |
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