JPS5871854A - Fry coating mix - Google Patents
Fry coating mixInfo
- Publication number
- JPS5871854A JPS5871854A JP56170004A JP17000481A JPS5871854A JP S5871854 A JPS5871854 A JP S5871854A JP 56170004 A JP56170004 A JP 56170004A JP 17000481 A JP17000481 A JP 17000481A JP S5871854 A JPS5871854 A JP S5871854A
- Authority
- JP
- Japan
- Prior art keywords
- powder
- coating mix
- flour
- mix
- batter
- 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.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
本発明ね、カポチャ粉會含有してなる搗は衣用ミックス
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a batter mix containing capocha flour.
いわゆる働は衣用ミックスとしては、たとえば天ぷら粉
、から鋤は粉、ｆＩＬａ３働は粉、バッターミックスな
どの名称で呼けれる製品が、現在６穆各様の原料配合、
製品形ＩＩ（たとえば−粒状など）で出まわっている。Currently, there are products called tempura powder, karasuki powder, fILa3 powder, batter mixes, etc., which are mixed for battering.
It is available in product form II (eg - granular, etc.).
そして最近の食生活における噌好の多様化にともなりて
これら製品のいわゆる差別化かいりそう過み、パ２エテ
ィも更に豊かになることが予想される。With the recent diversification of tastes in dietary habits, it is expected that these products will become less differentiated, and that pa-2-eating will become even richer.
このような中にあつて１本発明者らＦｉ揚げ製品の品質
改善を目的としたーは衣用ミックスの研究にとりくみ、
カポチャ粉が嚢げ製品の色沢等の品質上改善するだ妙で
なく、＊け衣ミックスそれ自体の品質、ｔらびに該くツ
クスを用いて調製した衣液の品質までも改善することを
知り１本発明に到達した。Under these circumstances, the inventors of the present invention have conducted research on batter mixes for the purpose of improving the quality of Fi-fried products.
Capocha powder not only improves the quality of the kapocha products, such as the color and luster, but also improves the quality of the kapocha mix itself, as well as the quality of the coating liquid prepared using the kapocha. I have arrived at this invention.
カポチャはウリ科に属する果菜で、早くから我国に渡来
した日本ＩＩ（Ｃｕｃｕｒｂｉ ｔａ ｍａｘｉｍａ
ＤＵＣＨ１ｉｉ８ＮＥ ） ａ明治以降我国に入うた西
洋棟（Ｃｕｅｕｒｂｉｔａ ｍｏｓｅｈａｔａ ＤＵＣ
）ｉＥ８Ｎｇ ）等が栽培されており、Ｆ！かにペボカ
ボチャ（Ｃｍｃｕｒｂｉｔａ ｐ＠ｐｏ Ｌ、）と呼ば
れる。主として饋賞用の種類もあるが、デンプン質に豊
み。Kapocha is a fruit vegetable belonging to the Cucurbitaceae family, and is a plant grown in Japan II (Cucurbi ta maxima), which was introduced to our country early.
DUCH1ii8NE ) a Western building that entered our country after the Meiji era (Cueurbita mosehata DUC)
) iE8Ng ) etc. are cultivated, and F! It is called crab pebo pumpkin (Cmcurbita p@po L,). There are varieties that are mainly used for food, but they are rich in starch.
カロチノイド、ビタミンＣ等も多く含まれる食品であり
て、近年では健龜食品としての用途も注目され七いる。It is a food that contains large amounts of carotenoids, vitamin C, etc., and has recently attracted attention for its use as a health food.
カポチャ粉は、このようなカポチャから必要により種子
、外皮などを除去し、これを生のまま、あるい社蒸煮し
た後、加熱乾燥法、凍結乾燥流勢の適宜の乾燥法によシ
乾燥して粉末化したものである。Kapocha flour is produced by removing seeds, outer skin, etc. from such Kapocha as necessary, and drying it raw or after steaming and drying by an appropriate drying method such as heat drying or freeze-drying. It is powdered.
原料カポチャの種類、外皮の除去の有無、乾燥の手段１
＃τさまざまの種類９品質の粉末灸品が得られるが１本
発明のミックスＫＦｉ、そのいずれをも用いることがで
きる。Type of raw kapocha, whether or not to remove the outer skin, drying method 1
#τ Powder moxibustion products of various types and qualities can be obtained, and any of them can be used, including the mix KFi of the present invention.
本発明はこのようなカポチャ粉を揚げ衣用ミックスの一
成分として含有せしめたもので、働は衣の用途郷により
て、適宜の品質のカポチャ粉を退屈する。The present invention contains such capocha flour as a component of a mix for frying batter, and the function is to use capocha flour of appropriate quality depending on the use of the batter.
その使用量Ｆｉ、これまた揚は衣用ミックスの用途、衣
液の調製流勢て変１ＩＩＩＦｉあるが、一般Ｋｔックス
中の小＊粉に対してα５〜２０重ｉ１チ程度てあり、１
〜１ｏｆ［ｉｉチ程度を用いる場合が最も多い。The amount used, Fi, also varies depending on the use of the batter mix and the preparation flow of the coating liquid, but it is about α5 to 20 weight i1ch compared to the small powder in general Ktx, and 1
~1of[ii] is most often used.
なお、カポチャ粉をこの範囲をこえて過度に配合した場
合、経済的な不利を招くことも勿論であるが、Ｍに衣液
の物性に変化が生じて作業上支障をきたす場合があ九ま
たカポチャ粉中に多く含まれる糖類の影１１１１により
て、揚げ製品の商品価値を損ねるような着色が起きる不
都合を生じることもある。In addition, if an excessive amount of capocha powder is added beyond this range, not only will it cause an economic disadvantage, but it may also cause changes in the physical properties of the coating liquid for M, which may cause problems during work. The shadow 1111 of sugars contained in large amounts in capocha flour may cause the inconvenience of coloring, which impairs the commercial value of fried products.
カポチャ粉以外のンツクスの成分９組成等は従来公知の
天ぷら粉、＊揚は粉、竜田働は粉、バブターミックス勢
に準じ、目的とするミックス製品の１ｌｌｉｌｌＫ従っ
て、成分９組成を適宜決定することができる。その配合
手段も従来公知の手法９機番等が用いられることはいう
までもない。The composition of the nine ingredients of Ntsukusu other than Kapocha flour is based on the conventionally known tempura flour, *age flour, Tatsutako powder, Babter mix type, and the composition of the nine ingredients is determined appropriately according to the target mix product. be able to. Needless to say, a conventionally known method No. 9 may be used as the mixing means.
また、ミックス製品の形態も粉末状、ＩｉＩ粒状等、自
由に選ぶことができる。Further, the form of the mixed product can be freely selected, such as powder, III granules, etc.
以上のような本発明によるカポチャ粉を含有してなる鋤
は衣用々ツクスの利点、効果を列挙すれば次のとおりで
ある。The advantages and effects of the spade containing the capocha powder according to the present invention as described above are as follows.
（１） ミックス自体の保存性は、力ｌチャ粉を含有
させることＫよって大きく向上する。同時に、カポチャ
粉のもつ自然な黄色によってミックス自体の色調にかが
やきを与え、商品の魅力會増大する。(1) The storage stability of the mix itself is greatly improved by including Cha powder. At the same time, the natural yellow color of capocha flour brightens the color of the mix itself, increasing the appeal of the product.
（２１ミツクスの吸水性が増し、衣液の加水量を増やす
ことが出来るので９歩留りが上昇する。(The water absorbency of the 21 mix increases and the amount of water added to the coating liquid can be increased, resulting in an increase in the yield.
（３１衣液の粘度の経時変化をおさえる効果があるので
９作業が安定する。働は種への衣の付着量のコントロー
ルも容易となり。(31) It has the effect of suppressing changes in the viscosity of the coating solution over time, making the work more stable.It also makes it easier to control the amount of coating that adheres to the seeds.
一定品質の俟げ製品を製造できる。It is possible to manufacture rolled products of constant quality.
（４）−は槓に対する衣の付着性が極めて良い。＃に、
パン粉付轄を行う食品の場合は衣へのパン粉の付着性が
極めて良く、油揚げ中の脱落も念い。従って娯は油を汚
すとともない。(4) - has extremely good adhesion of the coating to the katakuri. To #,
In the case of foods that require breading, the adhesion of the breadcrumbs to the batter is extremely good, and care must be taken to prevent them from falling off during frying. Therefore, entertainment is a source of pollution.
（５）油揚は製品は美しい黄金色に仕上り、油切れも極
めて良く。(5) Fried tofu has a beautiful golden color and drains very well.
衣はソフトな食感を維持しつつ、しかも歯切れが良い。The batter maintains a soft texture while still being crispy.
以下本発明の実施例を示す。Examples of the present invention will be shown below.
実施例 １ 次の配合により、天ぷら粉を製造しえ。Example 1 Manufacture tempura flour using the following formulation.
小 麦 粉 ９５１１＋コーンスター
チ ７ｍ
粉 卵 ３部ベーキングパウ
ダー １部 、カ ポ チ Ｊ？ 粉
２部
これを水にといて得た衣ｉｉを用いて天ぷらを製造し九
ところ。Wheat flour 9511 + cornstarch 7m powder Egg 3 parts Baking powder 1 part Kapochi J? powder
2 parts Dissolve this in water and use the batter ii obtained to make tempura and make 9 pieces.
美純な黄金色の、衣の食感のソフトな天ぷらが得られた
。The result was tempura with a beautiful golden color and a soft texture.
実施例 ２ 次の配合によ１駒摘は粉を製造した。Example 2 A powder was produced using the following formulation.
小 麦 粉 ５０部
コーンスターチ ５０部
食 塩 １０部砂
糖 ３部粉 末 醤 油
５ＩＩカポチヤ粉 ＳＳ
香 辛 科 ３部
グ ア ガ ム α５部これを使用
して製造したＩ！を揚けは衣の歯ざゎ）が極めて良く。Flour 50 parts Cornstarch 50 parts Salt 10 parts Sand
3 parts sugar powder soy sauce
5 II Kapotia flour SS Spicy 3 parts Gua gum α 5 parts I made using this! When fried, the texture of the batter is extremely good.
灸しい外観を示して商品価値の極めて高いものであった
。It had a moxibustion-like appearance and had extremely high commercial value.
実施例 ５ 次の配合により、バッター用ンツクスを製造した。Example 5 A tonx for batter was manufactured using the following formulation.
小 −麦 粉 １００部
ローカストビーンガム １部モノグリセリド
１部
カポチャ粉 ２０部
これを水にといて得九衣液にむきえびを直接浸漬して衣
がけし、常法によりパン粉づけを行りて油揚けしたとこ
ろ、パン粉の１６１ｖ＠のない、美腕なフライ製品が得
られた。100 parts of wheat flour 1 part of locust bean gum 1 part of monoglyceride 1 part of kapocha flour As a result, a beautiful fried product with no bread crumbs was obtained.
また、このものを−５０’Ｃで凍結し、１力月後にとり
出してｋＡ埋したところ品質に全く変化は認められず１
ｇ４シい、歯ざゎ〕の良い７ｙイ製品が得られた。In addition, when this material was frozen at -50'C, taken out after 1 month and buried in kA, no change in quality was observed.
A 7Y product with good g4 thickness and tooth texture was obtained.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56170004A JPS5871854A (en) | 1981-10-26 | 1981-10-26 | Fry coating mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56170004A JPS5871854A (en) | 1981-10-26 | 1981-10-26 | Fry coating mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5871854A true JPS5871854A (en) | 1983-04-28 |
| JPS624103B2 JPS624103B2 (en) | 1987-01-28 |
Family
ID=15896801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56170004A Granted JPS5871854A (en) | 1981-10-26 | 1981-10-26 | Fry coating mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5871854A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
-
1981
- 1981-10-26 JP JP56170004A patent/JPS5871854A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS624103B2 (en) | 1987-01-28 |
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