JPS5824109B2 - Method for producing batter for deep-fried foods - Google Patents

Description

【発明の詳細な説明】 本発明は魚介類、肉類、野菜類、コロッケ類等の揚げ物
用衣液の製造法に関し、その目的とするところは、揚げ
物材料の裏面に均一に付着し得、かつ揚げ物衣の外観、
食感、食味が従来のそれに比し極めて良好となる揚げ物
用衣液を提供せんとするにある。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a coating liquid for frying seafood, meat, vegetables, croquettes, etc., and its purpose is to uniformly adhere to the back side of the ingredients for frying, and Appearance of fried food batter,
To provide a batter for deep-fried foods which has extremely good texture and taste compared to conventional ones.

一般に揚げ物類の衣の外観、食感、食味等について望ま
れていることは、油揚げ後の衣にソフト感の有ること、
色付の良いこと、パンクしな・、・こと、全体が収縮し
ないこと、揚げ物材料に良く付着し分離しないこと、衣
の付着重量が均一であること等が挙げられる。In general, what is desired for the appearance, texture, taste, etc. of the batter for fried foods is that the batter should have a soft feel after being fried.
Good coloration, no punctures, no shrinkage, good adhesion to fried ingredients and no separation, and uniform coating weight.

而して、その揚げ物類の衣の外観、食感、食味等に影響
を与えるものとしては、揚物材料、衣液、パン粉、油揚
げ条件（温度、時間等）及び冷凍食品の場合に於ける冷
凍保存条件があるが、これらの中では衣液の占める要素
が特に大きく、衣液の製造法如何によっては外観、食感
、食味等が大きく左右されることになる。The things that affect the appearance, texture, taste, etc. of the coating of fried foods include the ingredients, coating liquid, bread crumbs, frying conditions (temperature, time, etc.), and in the case of frozen foods, the refrigeration process. There are storage conditions, but among these, the coating liquid plays a particularly large role, and the appearance, texture, taste, etc., are greatly influenced by the method of manufacturing the coating liquid.

そこで、従来から衣液については種々工夫がなされ、揚
げ物類の衣の品質改良が試みられている。Therefore, various improvements have been made to coating liquids, and attempts have been made to improve the quality of coatings for fried foods.

例えば、小麦粉に水、全卵、植物性蛋白質、油脂、膨張
剤、起泡剤等を添加する衣液の製法、或いは小麦粉に水
を加えて加熱糊化する衣液の製法があるが、これらは何
れも小麦粉そのものを衣粉として用いるため、水との混
合時にグルテンの網状構造が形成され、その網状構成は
経時的に益々進行し揚げ物材料への均一な付着が経時的
に困難となり、均一な製品を得る事は難しい。For example, there are methods for making a batter by adding water, whole eggs, vegetable proteins, oils and fats, swelling agents, foaming agents, etc. to flour, or methods for making a batter by adding water to flour and gelatinizing it by heating. In both cases, wheat flour itself is used as the batter, so a network structure of gluten is formed when mixed with water, and this network structure progresses over time, making it difficult to adhere uniformly to the ingredients for frying. It is difficult to obtain a good product.

またその食感も過度のグルテン網形成のため硬いものと
なると云う欠点があった。Moreover, the texture also had the disadvantage of being hard due to excessive gluten network formation.

更に、近年冷凍食品が著しく普及し、特に揚げ物類の冷
凍食品が大きな市場性を持つようになってきたのに伴な
い、従来の手加工からバターリングマシン（衣液を揚げ
物材料の表面に塗布する機械）及びプレツデイングマシ
ン（パン粉又はブレラダーを衣液の塗布された揚げ物材
料の表面にまぶす機械）を使用した自動連続大量生産方
式が一般に実施せられている。Furthermore, as frozen foods have become extremely popular in recent years, especially fried foods, frozen foods have become highly marketable. Automated continuous mass production methods are generally practiced using a machine that coats the surface of fried food ingredients coated with a coating liquid with bread crumbs or pre-rudder.

この結果衣液は、バターリング中（衣液を揚げ物材料の
表面に塗布する工程）ポンプやコンベヤーによって常に
攪拌せられるこ尼になるため、グルテンの網状構造が時
間がたつにつれてますます強固に形成され、上記の如き
従来法による衣液では、自ずとその粘度が経時的に変化
してしまい、揚げ物材料に対する衣液の付着量が最初と
最後では異ったものとなり、均一な製品を得ることは困
難となり、その食感も最後の製品はどますます硬いもの
となる欠点があった。As a result, the batter is constantly agitated by pumps and conveyors during buttering (the process of applying the batter to the surface of the fried ingredients), so the gluten network becomes stronger and stronger over time. However, with the conventional coating liquid as described above, its viscosity naturally changes over time, and the amount of coating liquid attached to the fried food material differs at the beginning and end, making it difficult to obtain a uniform product. The disadvantage was that the texture of the final product became increasingly hard.

而して、衣液のマンナビリティー（機械的適性）は重要
項目としてその技術的解決が強く望まれていた。Therefore, the manability (mechanical suitability) of coating fluids was an important issue, and a technical solution was strongly desired.

また、斯る衣液の経時的変化を防ぐ目的で小麦粉を焙焼
し、グルテン蛋白及び酵素（特にプロテアーゼ、アミラ
ーゼ、リパーゼ）等を変性させることも試みられている
が、これは単に小麦粉を焙焼、すなわち小麦粉を外部か
ら加水せざる状態において１００℃以上で焙焼して加熱
変性せしめたに留どまるので、水を加え衣液を作成する
工程でまま粉が極めて多く発生し、粘度の安定化が困難
となり、かつ見掛の吸水率が高く食感が糊的になり、パ
リッとした食感が得られないと云う欠点があった。In addition, attempts have been made to roast wheat flour to denature gluten proteins and enzymes (especially protease, amylase, lipase), etc. in order to prevent such changes in the coating over time; In other words, flour is only roasted and denatured by heating at 100℃ or higher without adding water from the outside, so in the process of adding water to make a coating, an extremely large amount of powder is generated, resulting in a decrease in viscosity. There were disadvantages in that stabilization was difficult, the apparent water absorption rate was high, the texture became pasty, and a crisp texture could not be obtained.

そこで、本発明者は斯る従来の欠点を解消すべく種々研
究を重ねた結果、前記揚げ物類の衣液の要求特性を満た
す揚げ物用依液の製造法を完成した。Therefore, the inventor of the present invention has conducted various studies in order to eliminate such conventional drawbacks, and as a result, has completed a method for producing a coating liquid for deep-fried foods that satisfies the required characteristics of the coating liquid for deep-fried foods.

すなわち、本発明は小麦粉又は小麦粉にデンプン、蛋白
質、油脂類、乳化剤、色素、膨張剤、香辛料類、食塩、
呈味料類などの一種又は二種以上を加えたものに、水を
加えて混捏し、次いでこれを焙焼・粉砕して顆粒状衣粉
とし、この衣粉に糖の水溶液を加えて混合することを特
徴とする揚げ物用衣液の製造法である。That is, the present invention provides wheat flour or flour with starch, protein, fats and oils, emulsifiers, pigments, swelling agents, spices, salt,
Add one or more flavorings, etc., add water and knead, then roast and crush this to make a granular batter, add an aqueous solution of sugar to this batter and mix. This is a method for producing a batter for deep-fried foods, which is characterized by:

本発明における衣粉は、小麦粉を主原料とし、必要に応
じてコーンスターチ、バレイショデンプン、小麦粉デン
プン等のデンプン、大豆抽出蛋白質、グルテン、卵白等
の蛋白質、大豆油、牛脂、豚脂、ショートニング等の油
脂類、乳化剤、色素、膨張剤、香辛料類、食塩、呈味料
類の一種又は二種以上のものを原料として併用し、この
原料１００重量・部に対し、水を３５〜３８重量部加え
、グルテンの網状構造が軽度に形成される程度に混捏し
てドウとし、次いでこのドウを厚さ６ｍｍの扁平状に伸
展させ、１９０〜２００℃で４分間程度オーブンで焙焼
し、冷却後粗砕して乾燥し、更にこれを粉砕して得られ
るものである。The batter used in the present invention is mainly made of wheat flour, and optionally contains starch such as cornstarch, potato starch, and wheat starch, protein such as soybean extract protein, gluten, and egg white, soybean oil, beef tallow, lard, and shortening. One or more of oils and fats, emulsifiers, pigments, swelling agents, spices, salt, and flavoring agents are used together as raw materials, and 35 to 38 parts by weight of water is added to 100 parts by weight of these raw materials. The dough is kneaded to the extent that a gluten network structure is slightly formed, and then this dough is rolled out into a flat shape with a thickness of 6 mm, roasted in an oven at 190 to 200°C for about 4 minutes, and after cooling, it is made into a dough. It is obtained by crushing, drying, and then pulverizing this.

この衣粉の粒度は２０〜１００メツシユ、望ましくは６
０〜１００メツシユとするのが良い結果を与える。The particle size of this batter is 20 to 100 mesh, preferably 6
A mesh value of 0 to 100 gives good results.

蓋し、２０メツシユより大きい粒度構成では糖類その他
の原材料と混合された場合に。When mixed with sugars and other raw materials in particle size configurations larger than 20 mesh.

その混合された原材料の分離が生じ均一な衣液が得られ
ず、逆に１００メツシユより細かい粒度構成では粉塵状
となって飛散するため作業能率の低下及び作業場の汚染
原因となり好ましくないからである。This is because the mixed raw materials will separate, making it impossible to obtain a uniform coating solution, and conversely, if the particle size is finer than 100 mesh, it will become dusty and scatter, which is undesirable as it will reduce work efficiency and contaminate the workplace. .

また粒度構成が細か過ぎても混合された原材料の分離が
生じる。Also, if the particle size structure is too fine, separation of the mixed raw materials will occur.

当該衣粉１００重量部に対し、水４００〜６００重量部
及び糖２〜２０重量部好ましくは５〜１０重量部を加え
て混合し、衣液を得る。To 100 parts by weight of the batter, 400 to 600 parts by weight of water and 2 to 20 parts by weight, preferably 5 to 10 parts by weight of sugar are added and mixed to obtain a coating liquid.

尚ここに用いられる糖としては、蔗糖、ブドウ糖、果糖
、バタガ糖、Ｄ−ソルビット等が挙げられるが、コスト
面から蔗糖又はブドウ糖が好ましい。Incidentally, examples of the sugar used here include sucrose, glucose, fructose, bataga sugar, D-sorbitol, etc., but sucrose or glucose is preferable from the viewpoint of cost.

以上の如くして得られた衣液は、主原料の小麦粉が小麦
粉に対し３５〜３８重量部の加水においてドウ（軽いグ
ルテン網形成）を作りこのドウが焙焼によってグルテン
蛋白及び酵素等が変性せられているため、その粘度が経
時的に変化することがないとともに、その衣粉が顆粒状
であって、水を加えたときにまま粉ができず、かつ糖の
作用により粘度の安定化が増加され、また見掛上の吸水
率カ低く糊的食感がなく、ソフトでサラクリとした感じ
となる。The coating liquid obtained as described above is made by adding 35 to 38 parts by weight of water to wheat flour as the main ingredient to form a dough (forming a light gluten network), and this dough is roasted to denature gluten proteins and enzymes. The viscosity does not change over time, and the batter is granular, so it does not form a lump when water is added, and the viscosity is stabilized by the action of sugar. In addition, the apparent water absorption rate is low and there is no pasty texture, resulting in a soft and smooth texture.

粘度の安定に関してはグルテン網形成によって囲繞され
た状態（７ｍ粉粒子が熱変性される事がその要因と思料
されるもその機作は不明である。Regarding the stability of the viscosity, the state surrounded by gluten network formation (it is thought that this is due to heat denaturation of the 7m flour particles, but the mechanism is unknown.

以下更に実施例を挙げて説明する。Examples will be further described below.

実施例 小麦粉１００重量部に水３６重量部を加え縦型ミキサー
を用い、６０ ｒｐｍで１分間混捏してドウとし この
ドウを金属製回転ローラー間に挿通して、厚さ６關の扁
平状ドウとし、次いでローラーピンでＩＧｆＩＬ２当た
り３ケ所、深さ６龍の通気孔を穿ち、２００℃のオーブ
ンで４分間程焙焼し、冷却する。Example: Add 36 parts by weight of water to 100 parts by weight of wheat flour and knead using a vertical mixer at 60 rpm for 1 minute to form a dough.The dough was passed between rotating metal rollers to form a flat dough with a thickness of 6 mm. Next, use a roller pin to make ventilation holes at 3 places and 6 holes deep per IGfIL2, roast in an oven at 200°C for about 4 minutes, and cool.

然る後ギロチンカッターで５（１１７７２のスラブ型、
次いで５ｃｒｆＬ角に切断し、更にこれを１ｃｒＩＬ角
に粗砕する。After that, use a guillotine cutter to cut 5 (11772 slab type,
Next, it is cut into 5 crfL squares, and further crushed into 1 crIL squares.

これを流動層乾燥機で１００℃２０分間乾燥した後粉砕
ロールで６０メツシユの顆粒状に粉砕して衣粉を得る。This is dried in a fluidized bed dryer at 100° C. for 20 minutes and then ground into 60 mesh granules with a grinding roll to obtain a batter.

この衣粉１００重量部に、水４００重量部、蔗糖４重量
部を加え、ホバートケーキミキサーにウイツパーを取り
付げて２８５ ｒｐｍで４分間攪拌して衣液を得る。To 100 parts by weight of this batter, 400 parts by weight of water and 4 parts by weight of sucrose were added, and the mixture was stirred for 4 minutes at 285 rpm using a Hobart cake mixer equipped with a whipper to obtain a batter.

この衣液は、まま粉が全く発生せず、また１時間後に於
てもその粘度に殆んど変化が見られなかった。This coating liquid did not generate any crumbs at all, and almost no change in viscosity was observed even after one hour.

また、この衣液をエビの表面に塗布し、パン粉をまぶし
、−２０℃の冷凍庫で１週間凍結した後、この冷凍エビ
を解凍せずに油揚げしたところ極めて良好な外観、食感
、食味の揚げ物を得た。In addition, when this coating liquid was applied to the surface of the shrimp, bread crumbs were sprinkled on it, and the shrimp was frozen for one week in a -20°C freezer.The shrimp were deep-fried without being thawed, and the appearance, texture, and taste were extremely good. Got fried food.

Claims (1)

【特許請求の範囲】 １ 小麦粉又は小麦粉にデンプン、蛋白質、油脂類、乳
化剤、色素、膨張剤、香辛料類、食塩、呈味料類などの
一種又は二種以上を加えたものに、水を加えて混捏し、
次いでこれを焙焼・粉砕して顆粒状衣粉とし、この衣粉
に糖の水溶液を加えて混合することを特徴上する揚げ物
用衣液の製造法。 ２ 小麦粉１００重量部に水３５〜３８重量部を加えて
混捏することを特徴とする特許請求の範囲第１項記載の
揚げ物用衣液の製造法。 ３ 小麦粉と水との混捏な６Ｏｒｐｍのミキサーで１分
間行なうことを特徴とする特許請求の範囲第１項又は第
２項記載の揚げ物用衣液の製造法。 ４ 衣粉が２０〜１００メツシユの粒度構成である特許
請求の範囲第１項ないし第３項の何れかに記載の揚げ物
用衣液の製造法。 ５ 衣粉１００重量部に、水４００〜６００重量部及び
糖２〜２０重量部を加えて混合することを特徴とする特
許請求の範囲第１項ないし第４項の何れかに記載の揚げ
物用衣液の製造法。 ６ 糖が蔗糖、ブドウ糖、果糖、バタガ糖、Ｄ−ンルビ
ットである特許請求の範囲第１項ないし第５項の何れか
に記載の揚げ物用衣液の製造法。 ７ 衣粉と糖水溶液との混合を２８５ ｒｐｍのミキサ
ーで４分間行なうことを特徴とする特許請求の範囲第１
項ないし第６項の何れかに記載の揚げ物用衣液の製造法
。[Scope of Claims] 1. Wheat flour or flour to which one or more of starch, protein, fats and oils, emulsifiers, pigments, swelling agents, spices, salt, flavorings, etc. are added, and water is added to the flour. Mix it with
This is then roasted and pulverized to form a granular batter, and an aqueous solution of sugar is added to and mixed with the batter. 2. The method for producing a batter for deep-fried foods according to claim 1, which comprises adding 35 to 38 parts by weight of water to 100 parts by weight of wheat flour and kneading the mixture. 3. A method for producing a batter for deep-fried food according to claim 1 or 2, characterized in that the mixing is carried out for 1 minute in a mixer of 6 Orpm for kneading flour and water. 4. The method for producing a batter for deep-fried foods according to any one of claims 1 to 3, wherein the batter has a particle size structure of 20 to 100 mesh. 5. For fried foods according to any one of claims 1 to 4, which is characterized in that 400 to 600 parts by weight of water and 2 to 20 parts by weight of sugar are added to 100 parts by weight of batter and mixed. Method of manufacturing coating liquid. 6. The method for producing a batter for fried foods according to any one of claims 1 to 5, wherein the sugar is sucrose, glucose, fructose, bataga sugar, or D-nrubit. 7. Claim 1, characterized in that the batter and the aqueous sugar solution are mixed for 4 minutes using a mixer at 285 rpm.
A method for producing a batter for frying according to any one of Items 6 to 6.