JP7199933B2 - Mixed flour for fried foods containing vital gluten derived from durum wheat and fried foods using the same - Google Patents
Mixed flour for fried foods containing vital gluten derived from durum wheat and fried foods using the same Download PDFInfo
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Description
本発明は、デュラム小麦由来のバイタルグルテンを含む揚げ物類用ミックス粉及びそれを用いた揚げ物類に関する。 TECHNICAL FIELD The present invention relates to a mixed flour for fried foods containing vital gluten derived from durum wheat and fried foods using the same.
天ぷらや唐揚げ等の揚げ物類は、一般的にボリューム感があり、サクサク、カリッとした食感が好まれる食品である。
従来、ふんわりしたボリューム感がある外観の揚げ物類を作製する際に、衣材の一部に増粘剤、植物性蛋白等を使用することが広く知られているが、その場合歯切れが悪くヒキのある（内層の口どけが悪い）食感となってしまい好まれないという問題があった。なお、天ぷらや唐揚げの様な揚げ物類「内層」とは、衣の素材と接している側のことをいう。
このような問題点を解決するために、澱粉を圧縮処理して得られた圧縮処理澱粉を含有する揚げ物衣用組成物により、サクサク感とボリューム感の向上を両立させることができること（特許文献１）、湿熱処理した小麦粉を使用することにより、揚げ物類の衣のサクサクした食感とボリューム感を向上させること（特許文献２）、デュラム小麦粉及び湿熱処理小麦粉を含有することを特徴とする天ぷら用衣ミックスにより、花咲き状態に優れるとともにサクサクした食感の衣を得ること（特許文献３）が提案されているが、さらなる改善が望まれている。
Fried foods such as tempura and deep-fried chicken are generally voluminous foods that are preferred for their crispy and crunchy texture.
Conventionally, it is widely known that thickeners, vegetable proteins, etc. are used as part of the coating material when making fried foods with a soft and voluminous appearance, but in that case, the crispness is poor. There is a problem that it becomes a sticky texture (the inner layer has a poor melt-in-the-mouth texture), which is not preferred. The "inner layer" of fried foods such as tempura and fried chicken refers to the side that is in contact with the batter material.
In order to solve such problems, it is possible to achieve both crispiness and voluminousness by using a fried food batter composition containing compressed starch obtained by compressing starch (Patent Document 1). ), by using moist heat-treated wheat flour, to improve the crispy texture and voluminous feeling of fried food batter (Patent Document 2), for tempura characterized by containing durum wheat flour and moist heat-treated wheat flour It has been proposed to use a coating mix to obtain a coating that has an excellent blooming state and a crispy texture (Patent Document 3), but further improvements are desired.
本発明は、ボリューム感があり、衣の歯切れが良く且つ内層の口どけが良い食感の揚げ物類を提供することを課題とする。 An object of the present invention is to provide fried foods having a voluminous feel, crisp batter, and melt-in-the-mouth texture of the inner layer.
本発明者は、上記課題を解決するため鋭意検討を重ねた結果、澱粉性原料１００質量部に対してデュラム小麦由来のバイタルグルテンを蛋白質換算で０．６～８．５質量部含む揚げ物類用ミックス粉を使用すると、ボリューム感があり、衣の歯切れが良く且つ内層の口どけが良い食感の揚げ物類を提供できることを見いだし、本発明を完成した。 As a result of intensive studies to solve the above problems, the present inventors have found that a deep-fried food containing 0.6 to 8.5 parts by mass of durum wheat-derived vital gluten in terms of protein per 100 parts by mass of a starchy raw material. The inventors have found that the use of mixed flour can provide deep-fried foods with a voluminous texture, crisp batter, and melt-in-the-mouth texture of the inner layer, and completed the present invention.
すなわち、本発明は、以下の態様を包含する。
［１］澱粉性原料１００質量部に対してデュラム小麦由来のバイタルグルテンを蛋白質換算で０．６～８．５質量部含む揚げ物類用ミックス粉。
［２］前記［１］に記載の揚げ物類用ミックス粉を用いて製造されたことを特徴とする揚げ物。
That is, the present invention includes the following aspects.
[1] A mixed flour for fried foods containing 0.6 to 8.5 parts by mass of durum wheat-derived vital gluten in terms of protein per 100 parts by mass of a starchy raw material.
[2] A fried food produced using the mixed flour for fried food according to [1] above.
本発明の揚げ物類用ミックス粉を使用して揚げ物類を製造することで、ボリューム感があり、衣の歯切れが良く且つ内層の口どけが良い食感の揚げ物類を提供することができる。また本発明の揚げ物類用ミックス粉を用いて製造した揚げ物類は、チルド又は冷凍保存した後に電子レンジ加熱を行った場合にも同様に、ボリューム感があり、衣の歯切れが良く且つ内層の口どけが良い食感を有する。 By producing fried foods using the mixed powder for fried foods of the present invention, it is possible to provide fried foods that have a voluminous feel, crisp batter, and melt-in-the-mouth texture of the inner layer. In addition, the fried foods produced using the mixed powder for fried foods of the present invention also have a voluminous feeling even when heated in a microwave oven after chilled or frozen storage. It has a texture that melts well.
＜揚げ物類用ミックス粉＞
本発明における「揚げ物類」は、畜肉や魚介類、野菜類等の中具（揚げ種）に揚げ物類用衣材（バッター、まぶし粉、パン粉等）を付着させた後、熱した油浴中で油ちょう（乾熱加熱）して得られる食品であり、そのような食品として、天ぷら、から揚げ、カツ、フライ、フリッター等が挙げられる。
<Mixed flour for fried foods>
The "fried foods" in the present invention are meat, seafood, vegetables, etc. (deep-fried seeds), and after attaching a fried food clothing material (batter, glazing powder, bread crumbs, etc.), in a heated oil bath It is a food obtained by frying (dry heat heating) with oil, and such foods include tempura, fried chicken, cutlet, fried food, fritters, and the like.
一般にミックス粉は、その使用用途に応じて、主原料である澱粉性原料に、化学膨張剤、調味料、香料、色素等の粉末原料、任意に油脂類などを混合したものをいう。
本発明の揚げ物類用ミックス粉は、澱粉性原料１００質量部に対しデュラム小麦由来のバイタルグルテンを蛋白質換算で０．６～８．５質量部含む。
本発明において「澱粉性原料」は澱粉を主成分とする穀粉や澱粉類を指す。
穀粉としては特に制限無く使用でき、例えば、小麦粉（強力粉、中力粉、薄力粉、全粒粉、デュラム小麦粉など）、大麦粉、ライ麦粉、米粉、もち米粉、そば粉、とうもろこし粉、ホワイトソルガムなど例示することができる。
澱粉類としては馬鈴薯澱粉、小麦澱粉、タピオカ澱粉、コーンスターチ、サゴ澱粉、緑豆澱粉などの生澱粉及び生澱粉をエーテル化、エステル化、アセチル化、架橋処理などの化学変性、α化などの熱変性、アミラーゼ処理などの酵素変性させた化工澱粉を例示することができる。
本発明において、上記の様な澱粉性原料を単独で又は二種以上を組み合わせて使用することができる。
In general, mixed flour refers to a product obtained by mixing powdery raw materials such as chemical swelling agents, seasonings, fragrances, pigments, etc., and optionally oils and fats with a starch raw material, which is the main raw material, depending on the intended use.
The mixed flour for fried foods of the present invention contains 0.6 to 8.5 parts by mass of durum wheat-derived vital gluten in terms of protein per 100 parts by mass of the starch material.
In the present invention, the term "starchy raw material" refers to cereal flour and starches containing starch as the main component.
Grain flour can be used without any particular limitation. Examples include wheat flour (strong flour, all-purpose flour, weak flour, whole wheat flour, durum wheat flour, etc.), barley flour, rye flour, rice flour, glutinous rice flour, buckwheat flour, corn flour, and white sorghum. be able to.
Starches include raw starch such as potato starch, wheat starch, tapioca starch, corn starch, sago starch, and mung bean starch, and chemical modification such as etherification, esterification, acetylation, and cross-linking, and thermal modification such as alpha conversion. , enzyme-denatured modified starch such as amylase treatment can be exemplified.
In the present invention, the above starchy raw materials can be used alone or in combination of two or more.
本発明において、デュラム小麦としては品種や産地の限定無く使用することができる。このようなデュラム小麦の例としてカナダ産Ｔｒａｎｓｃｅｎｄ、Ｓｔｒｏｎｇｆｉｅｌｄ等、米国産Ｊｏｐｐａ、Ｄｉｖｉｄｅ等を挙げることが出来る。
本発明において、バイタルグルテンとは生のグルテンの活性を損なわないように乾燥し粉末状にしたグルテンであり、活性グルテンともいう。
一般にバイタルグルテンはいわゆる小麦蛋白濃縮物であり、小麦粉と水とを混捏し、グルテンが発達した粘弾性を有する生地を形成した後、生地中の澱粉等の可溶性成分を洗浄して除去し、小麦蛋白質の含有量を高めたものである。食品製造工業で一般的に使用されるバイタルグルテンは、小麦蛋白質が８０～９５％まで濃縮されたものであり、粉末であることが多い。
本発明において、デュラム小麦由来のバイタルグルテンの製造方法は、一般に小麦粉からグルテンを採取する方法を適用できる。例えば、デュラム小麦粉１００質量部に対して水５５質量部を加え混捏し、形成された生地玉を２０分間、３０℃の湯浴中にて放置した後、水中にて水洗し、澱粉を洗い出して、デュラム小麦蛋白濃縮物を得、次いで、得られた生のデュラム小麦蛋白濃縮物を真空乾燥機にて乾燥後粉砕して粉末状とすることにより、蛋白質含量７０％の乾燥されたデュラム小麦蛋白濃縮物（デュラムバイタルグルテン）を得ることができる。
In the present invention, durum wheat can be used without limitation of variety and production area. Examples of such durum wheat include Canada's Transcend, Strongfield, etc., and US's Joppa, Divide, etc.
In the present invention, vital gluten is gluten that has been dried and powdered so as not to impair the activity of raw gluten, and is also called active gluten.
In general, vital gluten is a so-called wheat protein concentrate, and after kneading wheat flour and water to form a viscoelastic dough with developed gluten, soluble components such as starch in the dough are washed away to remove wheat. It has a higher protein content. Vital gluten, which is commonly used in the food manufacturing industry, is wheat protein concentrated to 80-95% and is often powder.
In the present invention, the method for producing vital gluten derived from durum wheat can generally be applied to a method for collecting gluten from wheat flour. For example, 55 parts by mass of water is added to 100 parts by mass of durum wheat flour and kneaded, and the formed dough ball is left in a hot water bath at 30 ° C. for 20 minutes, then washed with water to wash out the starch. , to obtain a durum wheat protein concentrate, then dry the obtained raw durum wheat protein concentrate in a vacuum dryer and then pulverize it into a powder to obtain dried durum wheat protein having a protein content of 70%. A concentrate (durum vital gluten) can be obtained.
デュラム小麦由来のバイタルグルテンの含有量は、揚げ物類用ミックス粉に含まれる澱粉性原料１００質量部に対して、蛋白質換算で０．６～８．５質量部であり、さらに好ましくは０．６～７質量部、より好ましくは１～７質量部である。このような揚げ物類用ミックス粉を使用すれば、ボリューム感があり、衣の歯切れが良く且つ内層の口どけが良い食感の揚げ物類を得ることができる。 The content of vital gluten derived from durum wheat is 0.6 to 8.5 parts by mass in terms of protein, more preferably 0.6 parts per 100 parts by mass of the starch material contained in the mixed flour for fried foods. ~7 parts by mass, more preferably 1 to 7 parts by mass. By using such a mixed powder for fried foods, it is possible to obtain fried foods with a voluminous feel, crispy batter, and a melt-in-the-mouth texture of the inner layer.
本発明の揚げ物類用ミックス粉は、澱粉性原料とデュラム小麦由来のバイタルグルテン以外に、グアーガム、ペクチン、キサンタンガム、カラギーナンなどの増粘剤；ベーキングパウダー、重曹、イーストパウダーなどの膨張剤；小麦蛋白、大豆蛋白などの植物性蛋白、卵黄蛋白、卵白蛋白、乳蛋白などの動物性蛋白を含む蛋白質類；グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸、コハク酸ナトリウム、鰹粉末、昆布粉末、椎茸粉末などの調味料油脂、糖類、食塩、香辛料、着色料等の揚げ物類を製造するために使用する原料として通常使用されるものを含むことができる。 The mixed flour for fried foods of the present invention includes, in addition to starchy raw materials and durum wheat-derived vital gluten, thickeners such as guar gum, pectin, xanthan gum and carrageenan; swelling agents such as baking powder, baking soda and yeast powder; , vegetable proteins such as soybean protein, proteins containing animal proteins such as egg yolk protein, egg white protein, milk protein; sodium glutamate, sodium inosinate, guanylic acid, sodium succinate, bonito powder, kelp powder, shiitake mushroom powder Seasoning oils and fats, sugars, salt, spices, coloring agents, etc., which are usually used as raw materials for producing fried foods.
＜揚げ物類＞
本発明の揚げ物類は、上記デュラム小麦由来のバイタルグルテンを、澱粉性原料の全量に対して所定量含む本発明の揚げ物類用ミックス粉を用いて製造する以外は常法に従って製造することが出来る。本発明の揚げ物類用ミックス粉は、加水して中具に付着させて使用するバッターミックス粉としても、そのまま中具に付着させるまぶし粉としても使用することができるが、バッターミックス粉として使用した場合にその効果が顕著である。
例えば、上記揚げ物類用ミックス粉に加水してバッター液（揚げ物用衣材）を調製し、任意に下味をつけた中具に、任意に小麦粉等の穀粉を主体とする打ち粉を付着し、バッター液を被覆した後、６０～１９０℃に熱した食用油の中で油ちょうすることによって製造される。
また例えば、上記本発明の揚げ物類用ミックス粉に加水してバッター液として調製し又はまぶし粉とし、中具に、任意に粉末調味料あるいは粉末調味料及び／又は液体調味料を含有する調味液で下味をつけ、任意に小麦粉等の穀粉を主体とする打ち粉を付着し、上述したバッター液又はまぶし粉を被覆した後、油ちょうして製造される。まぶし粉を使用する場合、中具をバッター液に浸漬した後にまぶし粉で被覆することもできる。また、中具をバッター液で被覆した後にパン粉を付着させて、パン粉付き揚げ物類とすることもできる。
なお、本発明の揚げ物類は油ちょう後、室温保存、チルド保存、冷凍保存されてもよい。
<Fried foods>
The fried foods of the present invention can be produced by a conventional method, except that the mixed flour for fried foods of the present invention containing a predetermined amount of the durum wheat-derived vital gluten relative to the total amount of the starchy ingredients is used. . The mixed powder for fried foods of the present invention can be used as a batter mix powder that is attached to the filling with water and used as a glazing powder that is attached to the filling as it is. The effect is remarkable in some cases.
For example, water is added to the mixed powder for fried foods to prepare a batter liquid (clothing material for fried foods), and the arbitrarily seasoned ingredients are optionally coated with flour such as wheat flour. It is produced by frying in edible oil heated to 60 to 190° C. after coating with a batter liquid.
Alternatively, for example, a seasoning liquid prepared by adding water to the mixed powder for fried foods of the present invention to prepare a batter liquid or a glazing powder, and optionally containing a powdered seasoning or a powdered seasoning and/or a liquid seasoning as a filling. It is seasoned with , optionally adhering dusting powder mainly composed of cereal flour such as wheat flour, coated with the above-mentioned batter liquid or dusting powder, and then fried with oil. When using the dusting powder, the filling may be coated with the dusting powder after being immersed in the batter liquid. Moreover, bread crumbs can be adhered after covering the filling with the batter liquid to obtain breaded fried foods.
After frying, the fried foods of the present invention may be stored at room temperature, chilled, or frozen.
本発明の揚げ物類の製造においては、上記デュラム小麦由来のバイタルグルテンを、澱粉性原料の全量に対して所定量含む本発明の揚げ物類用ミックス粉以外に、通常揚げ物類の製造に使用されるものであれば何れも使用することができる。例えば、グアーガム、キサンタンガムなどの増粘剤；ベーキングパウダー、重曹、イーストパウダーなどの膨張剤；小麦蛋白、大豆蛋白などの植物性蛋白、卵黄蛋白、卵白蛋白、乳蛋白などの動物性蛋白を含む蛋白質類；グルタミン酸ナトリウム、イノシン酸ナトリウム、グアニル酸、コハク酸ナトリウム、鰹粉末、昆布粉末、椎茸粉末などの調味料等を例示することができる。
また本発明の揚げ物類の製造方法において、油ちょうに使用する食用油としては、菜種油、ごま油、大豆油、コーン油、紅花油、オリーブ油、米油、綿実油、ひまわり油、サラダ油、オリーブ油、ショートニング、ラードなどを使用できる。
また本発明の揚げ物類の製造方法において、中具は畜肉や魚介類、野菜、山菜等の食材が挙げられるがこれに限定されるものではない。
In the production of the fried foods of the present invention, in addition to the mixed flour for fried foods of the present invention containing a predetermined amount of the vital gluten derived from durum wheat relative to the total amount of the starch material, it is usually used for the production of fried foods. Anything can be used. For example, thickeners such as guar gum and xanthan gum; swelling agents such as baking powder, baking soda and yeast powder; proteins including vegetable proteins such as wheat protein and soybean protein, and animal proteins such as egg yolk protein, egg white protein and milk protein. Seasonings such as sodium glutamate, sodium inosinate, guanylic acid, sodium succinate, bonito powder, kelp powder, shiitake mushroom powder, etc. can be exemplified.
In the method for producing fried foods of the present invention, edible oils used for frying include rapeseed oil, sesame oil, soybean oil, corn oil, safflower oil, olive oil, rice oil, cottonseed oil, sunflower oil, salad oil, olive oil, shortening, Lard etc. can be used.
In addition, in the method for producing fried foods of the present invention, ingredients such as livestock meat, seafood, vegetables, wild plants, and the like can be used as ingredients, but the ingredients are not limited to these.
油ちょう工程において、加熱温度や加熱時間に特に制限はないが、揚げ物類の種類によって適宜変えることができる。 In the frying process, the heating temperature and heating time are not particularly limited, but can be appropriately changed depending on the type of fried foods.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 EXAMPLES The present invention will be described in more detail below based on examples, but the present invention is not limited by these examples.
＜製造例１：デュラムバイタルグルテンの製造＞
デュラム小麦粉１００質量部に対して水５５質量部を加え混捏する。形成された生地玉を２０分間、３０℃の湯浴中にて放置した後、水中にて水洗し、澱粉を洗い出して、デュラム小麦蛋白濃縮物を得た。次いで、得られた生のデュラム小麦蛋白濃縮物を真空乾燥機にて乾燥後粉砕して粉末状とし、蛋白質含量７０％の乾燥されたデュラム小麦蛋白濃縮物（デュラムバイタルグルテン）を得た。なお、蛋白質含量は、ケルダール法により窒素含量を測定し、窒素・蛋白質換算係数５．７０を用いて算出した。
<Production Example 1: Production of durum vital gluten>
55 parts by mass of water is added to 100 parts by mass of durum wheat flour and kneaded. The formed dough ball was allowed to stand in a water bath at 30°C for 20 minutes and then washed with water to wash out the starch to obtain a durum wheat protein concentrate. Next, the resulting raw durum wheat protein concentrate was dried in a vacuum dryer and pulverized into powder to obtain a dried durum wheat protein concentrate (durum vital gluten) having a protein content of 70%. The protein content was calculated by measuring the nitrogen content by the Kjeldahl method and using a nitrogen/protein conversion factor of 5.70.
＜試験例１： 天ぷら用バッター：デュラムバイタルグルテン配合量の検討＞
（天ぷらの製造）
（１）下記の表２の割合（質量部で表示）で、天ぷら用ミックス粉（小麦粉、デュラムバイタルグルテン、膨張剤（ベーキングパウダー））及び水をホイッパーで１分間混合し、天ぷら用バッター（揚げ物用衣材）を得た。
（２）生の伸ばしエビ（１５～１８ｇ）に打ち粉（薄力粉）を満遍なくまぶし、天ぷら用バッターを付着させ、１７０℃に加熱した菜種油で２分間油ちょうしてエビ天ぷらを得た。
（官能評価）
油ちょう後室温で１０分間放冷した後、１０名の熟練パネラーにより表１の評価基準に従ってフライ直後と３時間後に官能評価を行い、平均値を評価点とした。
また、チルド品は油ちょう後室温１０分間放冷し粗熱をとり、５℃の冷蔵庫内に１２時間保管した。電子レンジで６００Ｗ、３０秒間加熱し、室温で１０分間放冷した後、１０名の熟練パネラーにより表１の評価基準に従って官能評価を行った。
冷凍品は、油ちょう後室温で１０分間放冷し粗熱をとり、－５０℃の急速冷凍機内で３０分間冷凍した後、－２５℃の冷凍庫内で７日間保管した。冷凍保存後、凍結したまま電子レンジで６００Ｗ、５０秒間加熱し室温で１０分間放冷した後、１０名の熟練パネラーにより表１の評価基準に従って官能評価を行った。
なお、官能評価は、増粘剤や植物性蛋白質を使用せずに製造した天ぷら（比較例１）のフライ直後の食感を３点、外観のボリュームを２点として評価した。食感および外観のボリューム感、両方が３点以上の場合を好ましい状態とした。結果を表２に示した。
<Test Example 1: Tempura Batter: Examination of Durum Vital Gluten Content>
(Tempura production)
(1) Tempura mix flour (wheat flour, durum vital gluten, swelling agent (baking powder)) and water are mixed with a whipper for 1 minute at the ratio (in parts by mass) shown in Table 2 below, and tempura batter (fried food clothing material) was obtained.
(2) Raw stretched shrimp (15 to 18 g) was evenly sprinkled with flour (soft flour), coated with tempura batter, and fried in rapeseed oil heated to 170°C for 2 minutes to obtain shrimp tempura.
(sensory evaluation)
After being left to cool at room temperature for 10 minutes after frying, 10 skilled panelists performed sensory evaluation immediately after frying and 3 hours after frying according to the evaluation criteria in Table 1, and the average value was used as the evaluation score.
In addition, the chilled product was left to cool at room temperature for 10 minutes after frying to remove rough heat, and stored in a refrigerator at 5°C for 12 hours. After heating in a microwave oven at 600 W for 30 seconds and allowing to cool at room temperature for 10 minutes, sensory evaluation was performed according to the evaluation criteria shown in Table 1 by 10 skilled panelists.
After frying, the frozen product was left to cool at room temperature for 10 minutes to remove rough heat, frozen in a -50°C rapid freezer for 30 minutes, and then stored in a -25°C freezer for 7 days. After frozen storage, the frozen product was heated in a microwave oven at 600 W for 50 seconds and allowed to cool at room temperature for 10 minutes.
In the sensory evaluation, the texture immediately after frying of the tempura (Comparative Example 1) produced without using a thickener or vegetable protein was evaluated as 3 points, and the appearance volume was evaluated as 2 points. A case in which both the texture and the voluminousness of the appearance were 3 points or more was regarded as a favorable state. Table 2 shows the results.
天ぷら用バッターはデュラムバイタルグルテンの含有量が高くなるにつれ外観のボリュームについての評価は高くなった。実施例３では、外観のボリュームについての効果は得られたものの、食感がやや固く歯切れがややわるく実施例１、実施例２よりもやや劣る傾向にあったが、天ぷらとしては十分に満足できるものであった。
比較例２では、食感については普通で許容できるものであったが、外観のボリュームについては非常に悪い評価であった。比較例３については、外観のボリュームは保たれるものの、衣の歯切れがわるく且つ内層の口どけが悪く好ましいものではなかった。衣の素材と接した部分が、特に経時変化において素材からの水分移行などの影響で食感が悪くなる傾向にあった。
As the content of durum vital gluten in batter for tempura increased, the volume of appearance increased. In Example 3, although an effect on the volume of the appearance was obtained, the texture was slightly hard and the crispness was slightly poor, and tended to be slightly inferior to Examples 1 and 2, but it is sufficiently satisfactory as tempura. It was something.
In Comparative Example 2, the mouthfeel was normal and acceptable, but the volume appearance was rated very poorly. In Comparative Example 3, although the volume of the appearance was maintained, the batter was not crispy and the inner layer had a poor melt-in-the-mouth texture, which was not preferable. The portion in contact with the material of the batter tended to have a poor texture due to the influence of migration of moisture from the material, especially over time.
＜試験例２ 天ぷら用バッター：バイタルグルテンの種類の検討＞
下記の表３の配合（質量部で表示）で、試験例１と同様に天ぷら用バッターを調製し、天ぷらをフライし、官能評価を行った。官能評価の結果を表３に示す。
バイタルグルテンの質量は蛋白質量として等しくなるように調整した。
Ｂ：中力小麦粉由来小麦バイタルグルテン（マニルドラ、バイタルウィートグルテン）蛋白質７８％
<Test Example 2 Batter for tempura: Examination of types of vital gluten>
A batter for tempura was prepared in the same manner as in Test Example 1 using the formulations (shown in parts by mass) shown in Table 3 below, fried tempura, and subjected to sensory evaluation. Table 3 shows the results of sensory evaluation.
The mass of vital gluten was adjusted to be equal to the protein mass.
B: All-purpose flour-derived wheat vital gluten (manildra, vital wheat gluten) protein 78%
デュラムバイタルグルテンを使用する実施例２では、食感、外観のボリュームとも優れていた。これに対し、強力小麦粉由来の小麦バイタルグルテンを使用した比較例４については、ボリュームは出たもののサクサク感がなかったことに加え、衣が硬くなり好ましくない食感となった。中力小麦粉由来の小麦バイタルグルテンを使用した比較例５についても、ボリュームは出たもののサクサク感がなかったことに加え、衣の口溶け感も損なわれ悪い評価であった。 In Example 2 using durum vital gluten, both texture and appearance were excellent in volume. On the other hand, in Comparative Example 4, which used wheat vital gluten derived from strong wheat flour, the crust was hard and had an unfavorable texture, in addition to lacking a crispy feeling, although it was voluminous. Comparative Example 5, which used wheat vital gluten derived from all-purpose wheat flour, was also evaluated poorly because it did not have a crispy feeling although it was voluminous, and the melt-in-the-mouth feeling of the batter was impaired.
＜試験例３ 唐揚げ粉：バイタルグルテン配合量の検討＞
（から揚げの製造）
（１）下記の表５の割合（質量部で表示）で、唐揚げ用ミックス粉（馬鈴薯澱粉、小麦粉、デュラムバイタルグルテン、膨張剤（ベーキングパウダー））及び水をホイッパーで１分間混合し、唐揚げ用バッター（揚げ物用衣材）を得た。
（２）鶏モモ肉１００質量部に対し、醤油３質量部、酒０．５質量部、おろし大蒜０．２質量部、おろし生姜０．２質量部の割合で加え、手で良くもみこんだ後に、１時間冷蔵庫で漬け込み処理を行った。下味調味した鶏モモ肉に唐揚げ用バッターを万遍なく付着させ、１７５℃に加熱した菜種油で４分３０秒間油ちょうして唐揚げを得た。
（官能評価）
油ちょう後室温で１０分放置した後、１０名の熟練パネラーにより表４の評価基準に従ってフライ直後と３時間後に官能評価を行い、平均値を評価点とした。
また、チルド品は油ちょう後室温１０分間放冷し粗熱をとり、５℃の冷蔵庫内に１２時間保管した。電子レンジで６００Ｗ、３０秒間加熱し、室温で１０分間放冷した後、１０名の熟練パネラーにより表４の評価基準に従って官能評価を行った。
冷凍品は、油ちょう後室温で１０分間放冷し粗熱をとり、－５０℃の急速冷凍機内で３０分間冷凍した後、－２５℃の冷凍庫内で７日間保管した。冷凍保存後、凍結したまま電子レンジで６００Ｗ、１分間加熱し室温で１０分間放冷した後、１０名の熟練パネラーにより表４の評価基準に従って官能評価を行った。
官能評価は、比較例６のフライ直後の内層の食感を４点、表皮の歯切れ感を４点、外観のボリュームを３点として評価した。内層の食感、表皮の歯切れ感及び外観のボリュームのすべてが３点以上の場合を好ましい状態とした。結果を表５に示した。
(Production of fried chicken)
(1) Mix powder for fried chicken (potato starch, wheat flour, durum vital gluten, swelling agent (baking powder)) and water at the ratio (in parts by mass) shown in Table 5 below with a whipper for 1 minute, A frying batter (clothing material for frying) was obtained.
(2) Add 3 parts by weight of soy sauce, 0.5 parts by weight of sake, 0.2 parts by weight of grated garlic, and 0.2 parts by weight of grated ginger to 100 parts by weight of chicken thigh, and knead well by hand. After that, it was soaked in a refrigerator for 1 hour. Batter for deep-frying was evenly adhered to the seasoned chicken thigh, and deep-fried with rapeseed oil heated to 175°C for 4 minutes and 30 seconds to obtain deep-fried chicken.
(sensory evaluation)
After being left at room temperature for 10 minutes after frying, 10 skilled panelists performed sensory evaluation immediately after frying and 3 hours after frying according to the evaluation criteria in Table 4, and the average value was used as the evaluation score.
In addition, the chilled product was left to cool at room temperature for 10 minutes after frying to remove rough heat, and stored in a refrigerator at 5°C for 12 hours. After heating in a microwave oven at 600 W for 30 seconds and allowing to cool at room temperature for 10 minutes, sensory evaluation was performed according to the evaluation criteria shown in Table 4 by 10 skilled panelists.
After frying, the frozen product was left to cool at room temperature for 10 minutes to remove rough heat, frozen in a -50°C rapid freezer for 30 minutes, and then stored in a -25°C freezer for 7 days. After frozen storage, the frozen product was heated in a microwave oven at 600 W for 1 minute and left to cool at room temperature for 10 minutes.
In the sensory evaluation, the texture of the inner layer immediately after frying of Comparative Example 6 was evaluated as 4 points, the crispness of the outer skin as 4 points, and the appearance volume as 3 points. A case where the texture of the inner layer, the crispness of the epidermis, and the volume of the external appearance were all 3 points or more was regarded as a favorable state. Table 5 shows the results.
唐揚げ用バッターのデュラムバイタルグルテンの含有量が高くなるにつれ内層の食感、外観のボリュームについての評価が高くなった。実施例６では内相の食感についての評価は得られたものの、外皮がやや固くなり表皮の歯切れ感が実施例４、実施例５よりもやや劣ったが、唐揚げとしては十分に満足できるものであった。
比較例７では内層の食感は普通によかったが、ヒキがあり表皮の歯切れ感については好ましくない評価であった。比較例８については、内層の食感は柔らかさと表皮の歯切れ感が共に損なわれ、好ましくない評価であった。
As the content of durum vital gluten in the batter for fried chicken increased, the texture of the inner layer and the volume of the appearance increased. In Example 6, the texture of the internal phase was evaluated, but the outer skin was slightly hard and the crispness of the outer skin was slightly inferior to that of Examples 4 and 5, but it was sufficiently satisfactory as fried chicken. It was something.
In Comparative Example 7, the texture of the inner layer was generally good, but there were cracks and the crispness of the epidermis was evaluated as unfavorable. Regarding Comparative Example 8, the softness of the inner layer and the crispness of the epidermis were both impaired, and the evaluation was not favorable.
＜試験例４ 唐揚げ用バッター：バイタルグルテンの種類の検討＞
下記の表６の配合（質量部で表示）で、試験例３と同様に唐揚げ用バッターを調製し、唐揚げをフライし、官能評価を行った。官能評価の結果を表６に示す。
バイタルグルテンの質量は蛋白質量として等しくなるように調整した。
Ｂ：中力小麦粉由来小麦バイタルグルテン（マニルドラ、バイタルウィートグルテン）蛋白質７８％
<Test Example 4 Deep-fried batter: Examination of the type of vital gluten>
A batter for fried chicken was prepared in the same manner as in Test Example 3 with the formulation (expressed in parts by mass) shown in Table 6 below, fried chicken was fried, and sensory evaluation was performed. Table 6 shows the results of sensory evaluation.
The mass of vital gluten was adjusted to be equal to the protein mass.
B: All-purpose flour-derived wheat vital gluten (manildra, vital wheat gluten) protein 78%
デュラムバイタルグルテンを使用する実施例７では、内層の食感、表皮の歯切れ感、外観のボリュームともに優れていた。これに対し、強力小麦粉由来の小麦バイグルを使用する比較例９については内層の口どけが悪く、表皮は固く歯切れ感が損なわれ、悪い評価であった。中力小麦粉由来の小麦バイグルを使用する比較例１０についても内層の口どけが悪く、表皮は固く歯切れ感が損なわれ、悪い評価であった。 In Example 7 using durum vital gluten, the texture of the inner layer, the crispness of the epidermis, and the volume of the appearance were all excellent. On the other hand, in Comparative Example 9 using wheat bigle derived from hard wheat flour, the melt-in-the-mouth texture of the inner layer was poor, and the outer skin was hard and lacked crispness, giving a poor evaluation. Comparative Example 10, which uses wheat bigle derived from all-purpose wheat flour, was also poorly evaluated because the inner layer had a poor melt-in-the-mouth feeling, and the outer skin was hard and lacked crispness.
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| JP2002142702A (en) | 2000-09-01 | 2002-05-21 | Taiyo Kagaku Co Ltd | Improving agent for fried food |
| WO2013073227A1 (en) | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
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| JP3953553B2 (en) * | 1996-08-09 | 2007-08-08 | 日清フーズ株式会社 | Tempura clothing mix |
| JPH11137198A (en) * | 1997-11-11 | 1999-05-25 | Nisshin Flour Milling Co Ltd | Batter mix for tempura suitable for freezing and refrying in oil |
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| WO2013073227A1 (en) | 2011-11-18 | 2013-05-23 | 株式会社ニチレイフーズ | Batter for deep-fried product, deep-fried product, and production method for deep-fried product |
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