JPH04365457A - Butter mix for non-fried food and production of non-fried food with the same - Google Patents
Butter mix for non-fried food and production of non-fried food with the sameInfo
- Publication number
- JPH04365457A JPH04365457A JP3166283A JP16628391A JPH04365457A JP H04365457 A JPH04365457 A JP H04365457A JP 3166283 A JP3166283 A JP 3166283A JP 16628391 A JP16628391 A JP 16628391A JP H04365457 A JPH04365457 A JP H04365457A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- fat
- batter
- oil
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 235000014121 butter Nutrition 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000019197 fats Nutrition 0.000 claims abstract description 28
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract 2
- 238000000576 coating method Methods 0.000 claims abstract 2
- 235000013312 flour Nutrition 0.000 claims description 13
- 244000299461 Theobroma cacao Species 0.000 claims description 6
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 claims description 6
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 claims description 6
- 235000001046 cacaotero Nutrition 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 abstract description 5
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 3
- 235000013611 frozen food Nutrition 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 28
- 235000019198 oils Nutrition 0.000 description 28
- 239000003925 fat Substances 0.000 description 21
- 238000000034 method Methods 0.000 description 8
- 239000007788 liquid Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 235000013339 cereals Nutrition 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 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 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000012813 breadcrumbs Nutrition 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000005469 granulation Methods 0.000 description 2
- 230000003179 granulation Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000467686 Eschscholzia lobbii Species 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008173 hydrogenated soybean oil Substances 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- -1 lard Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 229940071440 soy protein isolate Drugs 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、ノンフライ食品用バッ
ターミックスに関し、さらに詳しくは特定の油脂の粉末
を配合して得られるバッターミックス及びこれを用いた
ノンフライ食品の製造方法に関し、特に油で揚げる事な
く容易にフライ食品が得られる利点を有するものである
。[Industrial Application Field] The present invention relates to a batter mix for non-fried foods, and more particularly to a batter mix obtained by blending powdered specific oils and fats, and a method for producing non-fried foods using the same, and in particular to a method for producing non-fried foods using the same. This has the advantage that fried foods can be easily obtained without any problems.
【０００２】0002
【従来の技術及び発明が解決しようとする課題】従来よ
り揚物は、揚種にバッタリングした後製造者あるいは、
消費者で油揚げされる。また市場のプレフライタイプの
オーブントースターフライも、予め油で揚げた直後に低
温で凍結保存したチルド食品等の冷凍食品をオーブン等
で加熱調理する事による製品である。これらは、油揚げ
工程における労力負担、作業環境の悪化、廃油処理など
問題点が多い事から改善が望まれ、油揚げせずにオーブ
ン等で加熱するだけでプレフライタイプと同等のフライ
が得られるいわゆるノンフライの開発が望まれている。[Prior Art and Problems to be Solved by the Invention] Conventionally, deep-fried foods have been battered into fried ingredients, then the manufacturer or
It is fried in oil by the consumer. Furthermore, pre-fried type oven toaster fries on the market are products made by heating and cooking frozen foods, such as chilled foods, which have been fried in oil in advance and then frozen at a low temperature and stored in an oven. There are many problems with these methods, such as labor burden in the deep-frying process, deterioration of the working environment, and disposal of waste oil, so improvement is desired. Development of a non-fried product is desired.
【０００３】上記に対し、特開平２−５８３１号公報に
記載された方法においては、衣用バッターが崩れ易くカ
リッとした食感が無い事及び冷めた場合衣表面もしくは
裏面に油が凝固し、食した時に油脂が口中に残り口溶け
が悪いと言う問題があった。[0003] In contrast to the above, in the method described in JP-A-2-5831, the batter tends to crumble and lacks a crispy texture, and when cooled, oil solidifies on the surface or back of the batter. There was a problem that when eaten, fats and oils remained in the mouth and did not dissolve well in the mouth.
【０００４】また特開平 ２−４４４９５号公報に記載
された方法においても衣の厚さが不充分である事及び加
熱溶解した食用油中に浸漬すると言った手間が掛かると
言う問題があり、いまだプレフライタイプと同等の油揚
げ感及びカリッとした食感が得られるノンフライ食品は
出ていないのが実情である。[0004] Furthermore, the method described in JP-A No. 2-44495 also has the problem that the thickness of the batter is insufficient and that it takes time and effort to immerse the batter in heated and dissolved edible oil. The reality is that there are no non-fried foods available that provide the same deep-fried and crispy texture as the pre-fried type.
【０００５】[0005]
【課題を解決するための手段】本発明は、上記の諸問題
を解決するためになされたもので油揚げする事なしで油
揚げ感をもち、カリッとした状態の揚げ物を得る事の可
能なノンフライ冷凍食品を提供する事にある。[Means for Solving the Problems] The present invention has been made to solve the above-mentioned problems, and is a non-fried frozen product that can provide crispy fried foods that have a deep-fried feel without deep-frying. It's about providing food.
【０００６】即ち本発明のバッターミックスは、特定の
固体脂含有率（ＳＦＣ）を有する油脂粉末を配合したこ
とを特徴とするものである。また本発明のノンフライ食
品の製造法は、上記油脂３０〜９０重量％、穀粉５〜５
０重量％、高蛋白質粉末３〜３０重量％、必要に応じて
調味料等を混合したバッターミックスを冷凍した種物に
１度以上被覆することを特徴とするものである。That is, the batter mix of the present invention is characterized in that it contains oil powder having a specific solid fat content (SFC). In addition, the method for producing the non-fried food of the present invention includes 30 to 90% by weight of the above fats and oils, 5 to 5% of the flour
The method is characterized in that the frozen seeds are coated with a batter mix containing 0% by weight, 3 to 30% by weight of high protein powder, and seasonings as needed, on the frozen seeds at least once.
【０００７】[0007]
【作用】ノンフライ食品用バッターミックスは一般に油
脂および穀粉または加工穀粉および高蛋白質粉末を必須
成分としこれに出来上りの揚げ物様食品の食感、風味、
外観などを向上させるために、乳化剤、安定剤、調味料
、香辛料、着色料などが適当に配合され成り立っている
。[Function] Batter mixes for non-fried foods generally contain fats and oils, grain flour or processed grain flour, and high protein powder as essential ingredients, and these are used to improve the texture and flavor of the finished fried food.
In order to improve the appearance etc., emulsifiers, stabilizers, seasonings, spices, colorants, etc. are appropriately blended.
【０００８】本発明における油脂には、シャープなＳＦ
Ｃ曲線を有するものを用いる。この曲線はＳＦＣ、すな
わち固体脂含有率（％）をＮＭＲ法によって測定し温度
に対してプロットしたものである。ＳＦＣの測定は、Ｐ
ＲＡＸＩＳ ＳＦＣ−９００（ＴＨＥ ＰＲＡＸＩＳＣ
Ｏ，）などで測定される。本発明においては、この曲線
のシャープさの度合いを下式であらわされるＲで示すも
のとする。[0008] The fats and oils used in the present invention have sharp SF
Use one with a C curve. This curve shows SFC, that is, solid fat content (%) measured by NMR method and plotted against temperature. The measurement of SFC is P
RAXIS SFC-900 (THE PRAXISC
O, ) etc. In the present invention, the degree of sharpness of this curve is expressed by R expressed by the following formula.
【０００９】本発明における油脂については、Ｒ≧３で
規定される。なお上記２点の温度は別の温度を選ぶこと
もできるが本設定が至適である。この規定を満足出来る
範囲にあるものとしては、カカオ脂あるいは、カカオ代
用脂を基本成分として上げる事が出来る。但し各種分別
油等でもこの範囲のものであれば利用出来る。たとえば
パーム分別油、パーム核分別硬化油などである。[0009] The oil and fat in the present invention is defined as R≧3. Although it is possible to select different temperatures for the above two points, this setting is optimal. As a product that satisfies this regulation, cacao butter or cacao substitute fat can be used as a basic ingredient. However, various fractionated oils can also be used as long as they fall within this range. Examples include palm fractionated oil and palm kernel fractionated hardened oil.
【００１０】さらに本発明ではそれらをベースにして、
他の固型脂を０〜８０％の範囲で積極的に配合し油脂の
特性を向上する事も含まれる。通常特に好適な範囲は、
固型脂１０〜５０％配合でかつＲ≧３となる事を必須条
件とする。固型脂の具体例としては、牛脂、豚脂、パー
ム油等に代表される食用動植物油脂をあげる事が出来る
がとりわけ大豆、菜種油等の植物系微水添油は、好適で
ある。
配合する固型脂の種類は、上記条件を満たせば何種類で
も良いが特に多種類と言って大きな利点は認められない
。Furthermore, in the present invention, based on these,
It also includes actively blending other solid fats in the range of 0 to 80% to improve the properties of the fats and oils. A particularly preferred range is usually
It is essential that the solid fat content be 10 to 50% and that R≧3. Specific examples of the solid fat include edible animal and vegetable oils represented by beef tallow, lard, palm oil, etc., but slightly hydrogenated vegetable oils such as soybean and rapeseed oils are particularly suitable. The types of solid fats to be blended may be any number as long as they satisfy the above conditions, but there is no particular advantage to having a large number of types.
【００１１】油脂あるには、油脂組成物は、通常知られ
た方法により粉末化される。すなわち凍結粉砕押出造粒
などがあるが、本発明におけるノンフライ食品用バッタ
ーミックスの油脂の粉末は、噴霧冷却造粒が好適である
。[0011] For oil and fat compositions, the oil and fat compositions are usually powdered by a known method. That is, freeze-pulverization, extrusion granulation, etc. are available, but spray cooling granulation is preferable for the fat/oil powder of the batter mix for non-fried foods in the present invention.
【００１２】本発明におけるノンフライ食品用バッター
ミックスで用いられる穀物澱粉類は、主に衣形成の役割
をする。例えば小麦粉、コーンフラワー、ライ麦粉、大
麦粉、米粉、加工澱粉、α化米粉、α化澱粉等の１種又
は２種以上が用いられる。次に高蛋白質粉末は、衣の保
型性、結着性の役割をする。例えば卵白粉末、乳清蛋白
粉末などの動物性蛋白粉末及び大豆蛋白粉末、小麦蛋白
粉末を始めとする植物性蛋白等の１種又は、２種以上が
用いられる。これら必須成分以外に第３成分として必要
に応じて調味料、香辛料、着色料、乳化剤、安定剤、増
粘剤などを配合してもよい。The cereal starch used in the batter mix for non-fried foods of the present invention mainly plays a role in forming a batter. For example, one or more of wheat flour, corn flour, rye flour, barley flour, rice flour, processed starch, pregelatinized rice flour, pregelatinized starch, etc. can be used. Next, the high protein powder plays the role of retaining the shape and binding of the batter. For example, one or more of animal protein powders such as egg white powder and whey protein powder, and vegetable proteins such as soybean protein powder and wheat protein powder are used. In addition to these essential components, seasonings, spices, colorants, emulsifiers, stabilizers, thickeners, and the like may be added as third components, if necessary.
【００１３】次にこれら成分を含んだノンフライ食品用
バッターミックスの組成について表１に記述する。Next, Table 1 describes the composition of a batter mix for non-fried foods containing these ingredients.
【００１４】[0014]
【表１】[Table 1]
【００１５】本発明により得られるバッターミックスは
、製造メーカーにより水に溶かしてバッター液となる。
これによりバッタリングさらにブレッディング（パン粉
付け）されたフライ種は直ちに、また４０％以上の衣を
必要とするフライ種、例えばトンカツ、えびフライ等に
対しては、さらにバッタリング、ブレッディング（この
場合最初のブレッディングは省略しても良い）を行い直
ちにオーブンで加熱調理してプレフライタイプの油揚げ
品と同等もしくは、それ以上の食味のフライを与えた。
またバッタリング、ブレッディングされたフライ種は、
冷凍保存後の加熱調理でも同等もしくは、それ以上の食
味のフライを与えた。The batter mix obtained according to the present invention is dissolved in water by the manufacturer to form a batter liquid. As a result, fried foods that have been battered and breaded (breaded) are immediately processed, and fried foods that require 40% or more of batter, such as pork cutlet and fried shrimp, are further battered and breaded (breaded). In some cases, the initial breading may be omitted) and then immediately cooked in an oven to give a fried product with a taste equal to or better than that of a pre-fried type fried tofu product. In addition, battered and bled fly species are
Even when heated and cooked after frozen storage, fries with the same or better taste were given.
【００１６】以上本発明により得られるノンフライ食品
の加熱調理は、再油揚げでも同等の食味を与えフライパ
ン等オーブンに限定される事は無い。[0016] The cooking of the non-fried food obtained by the present invention as described above is not limited to ovens such as frying pans, as the same taste can be obtained even when the food is re-fried.
【００１７】以下に本発明の具体例を述べるがもとより
これらに限定されるものでは無い。Specific examples of the present invention will be described below, but the present invention is not limited thereto.
【００１８】[0018]
【実施例】以下に本発明の実施例を詳細に説明する。
（実施例１）市販のカカオ代用脂（メラノＦ−１１
不二製油製） １００％（Ｒ＝４）を粉末化、１０ｍｅ
ｓｈパスの油脂の粉末を７０％、α化澱粉１７％、卵白
粉末１０％、食塩２％、増粘剤 ０．５％、カラメル色
素 ０．３％、調味料 ０．２％を混合し得られたバッ
ターミックスを水に溶かしてバッター液を調製した。一
方市販されている冷凍フライタイプのクリームコロッケ
の衣を取り、中種に上記バッター液を付けカラーパン粉
（１２メッシュ）をまぶし冷凍保存後オーブントースタ
ーにより加熱調理（ ８５０Ｗ ７分間）を行い市販
のプレフライタイプと比較した。EXAMPLES Examples of the present invention will be described in detail below. (Example 1) Commercially available cacao substitute fat (Melano F-11
Fuji Oil Co., Ltd.) 100% (R=4) powdered, 10me
Mix 70% sh-pass oil powder, 17% pregelatinized starch, 10% egg white powder, 2% salt, 0.5% thickener, 0.3% caramel color, and 0.2% seasoning. A batter solution was prepared by dissolving the batter mix in water. On the other hand, remove the batter from a commercially available frozen fried cream croquette, add the above batter to the middle, cover with colored bread crumbs (12 mesh), store in the freezer, and cook in a toaster oven (850 W for 7 minutes) to make a commercially available croquette. Compared to fly type.
【００１９】油揚げ感、クリスピー感、衣の硬さ、等プ
レフライタイプより優れており油で揚げたと全く同様の
美味なノンフライ食品が得られた。またクリームコロッ
ケに見られるパンク現象も確認されなかった。また油揚
げにおいても全く同等の食味が得られた。[0019] A delicious non-fried food was obtained which was superior to the pre-fried type in terms of fried texture, crispy texture, and hardness of the batter, and was exactly the same as that of fried food. Furthermore, the puncture phenomenon seen in cream croquettes was not observed. In addition, completely the same taste was obtained when fried tofu.
【００２０】（実施例２）表２のように市販の食用油脂
、あるいは本発明の範囲外の配合油脂を噴霧冷却により
粉末化した。これを用いて実施例１に準じてバッターミ
ックスを調整した。(Example 2) As shown in Table 2, commercially available edible fats and oils or blended fats and oils outside the scope of the present invention were powdered by spray cooling. Using this, a batter mix was prepared according to Example 1.
【００２１】[0021]
【表２】[Table 2]
【００２２】次に実施例１と同様クリームコロッケの中
種に上記バッター液を付け、カラーパン粉（１２メッシ
ュ）をまぶし冷凍保存後オーブントースターにより加熱
調理を行い、それぞれ表３に示す特性について比較し、
それらの結果を表３に併記した。Next, as in Example 1, the above batter liquid was applied to the middle of the cream croquette, colored breadcrumbs (12 mesh) were coated, and the mixture was stored frozen and cooked in a toaster oven, and the characteristics shown in Table 3 were compared. ,
The results are also listed in Table 3.
【００２３】[0023]
【表３】[Table 3]
【００２４】本発明の範囲外の油脂の粉末Ｎｏ．６に関
しては、粉質が悪くミックス性に欠けていた。Ｎｏ．７
に関しては、口溶けが悪く油脂が固まり油揚げ感がとぼ
しかった。[0024] Powder No. of oil and fat outside the scope of the present invention. Regarding No. 6, the powder quality was poor and mixability was lacking. No. 7
As for the fried tofu, it didn't melt in the mouth and the fat solidified, giving it a poor fried feel.
【００２５】次に上記Ｎｏ．５の油脂の粉末を用い表４
の配合でバッター液を調整してクリームコロッケを作製
し、これについて表５に示す特性を調査し、その結果を
表５に併記した。Next, the above No. Table 4 using oil powder of 5.
A cream croquette was prepared by adjusting the batter liquid according to the following formulation, and the characteristics shown in Table 5 were investigated, and the results are also listed in Table 5.
【００２６】[0026]
【表４】[Table 4]
【００２７】[0027]
【表５】[Table 5]
【００２８】油脂の粉末が本発明の範囲外で９０％以上
だとその分穀粉類、高蛋白質粉末類が減り保型性、クリ
スピー感がなくなった。３０％以下だと油揚げ感がなく
なった。なお表２の油脂の粉末Ｎｏ．１〜４についても
同結果だった。[0028] When the fat and oil powder is outside the scope of the present invention and exceeds 90%, the amount of grain flour and high protein powder decreases accordingly, resulting in loss of shape retention and crispiness. When it was less than 30%, the fried tofu feeling disappeared. In addition, oil powder powder No. 2 in Table 2. The same result was obtained for 1 to 4.
【００２９】（実施例３）市販のカカオ代用脂（パーム
核硬化油、不二製油製）と大豆微水添油（３４°、植田
製油製）を７：３の割合で混合（Ｒ＝１０）して、１０
ｍｅｓｈパスに粉末化した油脂の粉末を４０％、α化米
粉２０％、α化澱粉２０％、大豆分離蛋白粉末１０％、
卵白粉末５％、増粘剤 ３．０％、食塩 ２．０％を混
合し得られたバッターミックスを水に溶かしてバッター
液を調製した。次に一口カツの種に上記バッター液（一
次バッター）を付けブレッディングを行い、続けて実施
例１で使用したバッター液（二次バッター）を付けカラ
ーパン粉（１２メッシュ）をまぶし冷凍保存後、オーブ
ントースターにより加熱調理（ ８５０Ｗ ７分間）
を行い評価したところ油で揚げたと全く同様の味のノン
フライ食品が得られた。(Example 3) Commercially available cacao substitute fat (hardened palm kernel oil, manufactured by Fuji Oil Co., Ltd.) and slightly hydrogenated soybean oil (34°, manufactured by Ueda Oil Co., Ltd.) were mixed at a ratio of 7:3 (R = 10 ) and 10
40% powdered oil powder on mesh pass, 20% pregelatinized rice flour, 20% pregelatinized starch, 10% soy protein isolate powder,
A batter mix obtained by mixing 5% egg white powder, 3.0% thickener, and 2.0% salt was dissolved in water to prepare a batter liquid. Next, apply the above batter liquid (primary batter) to the bite cutlet seeds and perform breading, then add the batter liquid (secondary batter) used in Example 1 and sprinkle with colored breadcrumbs (12 mesh). After freezing and storing, Cook in a toaster oven (850W for 7 minutes)
When evaluated, a non-fried food with a taste exactly similar to that of fried food was obtained.
【００３０】本発明によるノンフライ食品の中種として
魚、エビ、肉などの水産、畜産類、コロッケなどの澱粉
類などが上げられるが、これら実施例に用いた種に限定
される事はない。[0030] Examples of the non-fried food according to the present invention include marine products such as fish, shrimp, and meat, livestock products, and starches such as croquettes, but are not limited to the species used in these examples.
【００３１】また４０％以上の衣を必要とするフライ食
品に関しては、バッタリングを２回以上行う事によって
対応出来る。その際一次バッターで用いるバッターミッ
クスは、衣を形成する穀粉類及び蛋白質類を増加すべく
、油脂の粉末の量を減らす事がのぞましい。好適には３
０〜５０％である。[0031]Fried foods that require 40% or more of batter can be handled by performing battering two or more times. In this case, it is desirable to reduce the amount of fat and oil powder in the batter mix used for the primary batter in order to increase the amount of flour and proteins that form the batter. Preferably 3
It is 0-50%.
【００３２】[0032]
【発明の効果】以上により明らかな如く本発明では、油
脂を新規な方法で規定する事によって得られる粉末を用
い油揚げする事なくフライ食品が得られた。また製造法
においては、油脂による油揚げ感と相反する衣の厚さの
両立を達成し、充分満足できるノンフライ用バッターミ
ックスを得た。すなわち本発明のバッターミックスによ
り簡単にプレフライ食品以上で油揚げ品と同様の食味を
有するノンフライ食品が得られる。[Effects of the Invention] As is clear from the above, according to the present invention, fried foods can be obtained without frying using powder obtained by specifying fats and oils using a novel method. In addition, in the manufacturing method, we achieved both the fried feel of oil and fat and the contradictory thickness of the batter, and obtained a fully satisfactory batter mix for non-frying. That is, by using the batter mix of the present invention, it is possible to easily obtain a non-fried food that has a taste better than that of a pre-fried food and similar to that of a fried product.
Claims (6)
る油脂の粉末を配合したことを特徴とするノンフライ食
品用バッターミックス。1. A batter mix for non-fried foods, characterized in that it contains a powder of oil and fat having a specific solid fat content (SFC).
℃におけるＳＦＣ値の３倍以上である請求項１記載のノ
ンフライ食品用バッターミックス。[Claim 2] The SFC value of the fat at 25°C is 35.
The batter mix for non-fried foods according to claim 1, which has an SFC value at least three times the SFC value at °C.
るいはいわゆるカカオ代用脂を含むものである請求項１
又は２記載のノンフライ食品用バッターミックス。[Claim 3] Claim 1, wherein the fat or oil contains 30 to 100% cacao butter or a so-called cacao substitute fat.
Or the batter mix for non-fried foods described in 2.
合物からなる請求項１，２又は３記載のノンフライ食品
用バッターミックス。4. The batter mix for non-fried food according to claim 1, comprising a mixture containing 30 to 90% by weight of oil and fat powder.
５０重量％、高蛋白質粉末３〜３０重量％、必要に応じ
て調味料、香辛料、着色料などを含有しうる請求項４記
載のノンフライ食品用バッターミックス。5. The mixture according to claim 4 includes flour 5 to
5. The batter mix for non-fried foods according to claim 4, which may contain 50% by weight of high protein powder, 3 to 30% by weight of high protein powder, and optionally seasonings, spices, colorants, etc.
ーミックスを、冷凍した種物に一度以上被覆することを
特徴とするノンフライ食品の製造法。6. A method for producing a non-fried food, which comprises coating frozen seeds at least once with a batter mix comprising the mixture according to claim 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3166283A JPH04365457A (en) | 1991-06-11 | 1991-06-11 | Butter mix for non-fried food and production of non-fried food with the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3166283A JPH04365457A (en) | 1991-06-11 | 1991-06-11 | Butter mix for non-fried food and production of non-fried food with the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04365457A true JPH04365457A (en) | 1992-12-17 |
Family
ID=15828498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3166283A Pending JPH04365457A (en) | 1991-06-11 | 1991-06-11 | Butter mix for non-fried food and production of non-fried food with the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04365457A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017225361A (en) * | 2016-06-20 | 2017-12-28 | 日本製粉株式会社 | Non-fried food with bread crumb for burning cooking and manufacturing method of non-fried food with bread crumb |
| JP2018191614A (en) * | 2017-05-19 | 2018-12-06 | 昭和産業株式会社 | Manufacturing method of fired foods, and fried foods |
-
1991
- 1991-06-11 JP JP3166283A patent/JPH04365457A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017225361A (en) * | 2016-06-20 | 2017-12-28 | 日本製粉株式会社 | Non-fried food with bread crumb for burning cooking and manufacturing method of non-fried food with bread crumb |
| JP2018191614A (en) * | 2017-05-19 | 2018-12-06 | 昭和産業株式会社 | Manufacturing method of fired foods, and fried foods |
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