WO2015056457A1 - 揚げ物衣用小麦粉 - Google Patents
揚げ物衣用小麦粉 Download PDFInfo
- Publication number
- WO2015056457A1 WO2015056457A1 PCT/JP2014/054721 JP2014054721W WO2015056457A1 WO 2015056457 A1 WO2015056457 A1 WO 2015056457A1 JP 2014054721 W JP2014054721 W JP 2014054721W WO 2015056457 A1 WO2015056457 A1 WO 2015056457A1
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- WO
- WIPO (PCT)
- Prior art keywords
- flour
- fried food
- emulsifier
- wheat flour
- mixture
- Prior art date
Links
- 235000013312 flour Nutrition 0.000 title claims abstract description 114
- 241000209140 Triticum Species 0.000 title claims abstract description 34
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 claims abstract description 79
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 46
- 239000000203 mixture Substances 0.000 claims abstract description 41
- 239000000463 material Substances 0.000 claims abstract description 32
- 239000002245 particle Substances 0.000 claims abstract description 29
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 15
- 229930195729 fatty acid Natural products 0.000 claims abstract description 15
- 239000000194 fatty acid Substances 0.000 claims abstract description 15
- -1 sucrose fatty acid esters Chemical class 0.000 claims abstract description 15
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 8
- 239000000787 lecithin Substances 0.000 claims abstract description 8
- 235000010445 lecithin Nutrition 0.000 claims abstract description 8
- 229940067606 lecithin Drugs 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 23
- 239000007788 liquid Substances 0.000 description 15
- 239000003921 oil Substances 0.000 description 15
- 235000019198 oils Nutrition 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 238000002156 mixing Methods 0.000 description 12
- 238000011156 evaluation Methods 0.000 description 9
- 239000002994 raw material Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 229920006395 saturated elastomer Polymers 0.000 description 5
- 244000017020 Ipomoea batatas Species 0.000 description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000219122 Cucurbita Species 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 241000238413 Octopus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000269908 Platichthys flesus Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000007561 laser diffraction method Methods 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000790 scattering method Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a flour for deep-fried clothing that is useful as a material for deep-fried foods such as tempura and fried food, and more specifically, a deep-fried food that has good dispersibility in water, excellent workability, and a crispy texture.
- the present invention relates to a flour for fried clothes that can be provided.
- a fried food with clothes is a fried food obtained by oil frying, which heats the ingredients with the clothes attached to the surface in oil.
- oil frying By oiling the ingredients and clothing at the same time in a well-balanced manner, the ingredients get condensed due to being heated while wrapped in the clothing. Due to the evaporation of moisture by the hot oil at the time, the flavor of the burnt oil and the crispy texture are imparted, which together provide the peculiar taste and texture of the fried food.
- it is necessary for the cook to manage the temperature of the oil and oil, the size and preparation of the ingredients, the amount of clothing, the viscosity of the clothing and how it melts. Where appropriate experience is required, it is rare to apply oil on the basis of such experience in ordinary households, and as a result, the clothing becomes thick and hard, or the texture that lacks crispy texture There were a lot of cases that happened.
- a batter liquid (clothing liquid) is usually prepared by mixing a clothing material mainly composed of flour with water, and this batter liquid is adhered to the ingredients.
- the flour used in the above is poorly dispersible in water, and the gluten contained in the flour forms a network structure and becomes viscous over time in a solution state. Cannot be continuously stirred for a long time, and must be used immediately after preparation. Therefore, wheat flour that is more suitable for clothing has been proposed.
- Patent Document 1 discloses that wheat flour and an emulsifier in an amount of 0.01 to 0.5 parts by weight with respect to 100 parts by weight of wheat flour have an average particle diameter of 100 to 180 ⁇ m.
- a fine tempura wheat granule is described.
- Patent Document 1 [0012] describes a method of drying a mixture of wheat flour and an emulsifier in a hot air temperature of 120 to 140 ° C. and a drying time of 5 seconds or less. It is also described that granulation is carried out.
- Patent Document 2 describes a frying clothing composition containing heat-treated wheat flour, oxidized starch, and sucrose fatty acid ester.
- Patent Document 2 [0011] describes this heat-treated wheat flour as flour. It describes that it is produced by heating at a temperature of 80 to 120 ° C. for 20 to 90 minutes.
- Patent Document 3 discloses a heat-treated wheat flour for deep-fried food, in which the contained starch is not substantially pregelatinized, the gluten vitality is 90 to 98% of the untreated flour, and the degree of gluten swelling is 105 to 155%. Is described.
- the heat-treated wheat flour for fried food described in Patent Document 3 is introduced into a pressurized closed high-speed stirrer into which saturated steam is introduced, and the flour is heated at a product temperature of 65 to 80 ° C. and a residence time of 2 to 20 seconds. It is manufactured by wet heat treatment under conditions, and does not contain an emulsifier.
- Patent Document 4 0.1 to 2.0 parts by weight of an emulsifier is mixed with 100 parts by weight of wheat flour and wheat flour as a wheat composition suitable for steamed foods such as steamed buns and steamed breads. Thereafter, it is described that the mixture is subjected to indirect heat treatment under conditions of a product temperature of 80 to 150 ° C. and a heating time of 5 to 120 minutes.
- heated steam is used as a heat source, and the heated steam is not directly applied to the mixture of the flour and the emulsifier, but is applied directly to the container in which the mixture is contained, and the mixture in the container is indirectly applied. This is a heating process.
- a deep-fried food having a good texture can be obtained, but a crispy texture is required for the fried food.
- a clothing material that is a raw material for clothing is required to have good dispersibility in water, excellent workability such as preparation of batter liquid, and the like, which can simplify fried food production.
- the wheat flour for fried food of the present invention comprises a mixture of wheat flour and 0.05 to 0.5 parts by weight of an emulsifier with respect to 100 parts by weight of the flour under the condition that the temperature of the mixture is 65 to 99 ° C. Heat-treated for 20 seconds.
- the emulsifier is at least one selected from sucrose fatty acid esters and lecithin.
- this invention is the dressing material for deep-fried foods or the tempura flour containing the said flour for deep-fried foods.
- the present invention relates to flour for fried food, fried food clothing and tempura using the same, which can provide a fried food having good dispersibility in water, excellent workability, and a crispy texture.
- the fried food flour of the present invention contains at least flour and an emulsifier.
- the raw material flour used as a raw material in the present invention may be any of flour, medium flour, strong flour, and durum flour, and these may be used alone or in combination of two or more. Among these, thin flour and medium flour are particularly preferable.
- the emulsifier used in the present invention is at least one selected from sucrose fatty acid esters and lecithin. With emulsifiers other than the above, the dispersibility in water may be reduced.
- the emulsifier used in the present invention may be either powder or liquid.
- the blending ratio of the flour and the emulsifier in the flour for fried food of the present invention is 0.05 to 0.5 parts by weight of the emulsifier, preferably 0.1 to 0.45 parts by weight of the emulsifier, based on 100 parts by weight of the flour. More preferably, the amount of the emulsifier is 0.1 to 0.35 parts by mass.
- the emulsifier is less than 0.05 parts by weight with respect to 100 parts by weight of the flour, the dispersibility in water becomes worse and the texture of the clothes obtained by squeezing the oil becomes sticky.
- the emulsifier exceeds 0.5 parts by mass, the oil absorption of the garment obtained by adding oil increases and the texture becomes hard.
- the wheat flour for fried food of the present invention is obtained by heat-treating a mixture of flour and emulsifier in the above blending ratio for 1 to 20 seconds under the condition that the temperature (article temperature) of the mixture is 65 to 99 ° C. can get.
- the product temperature of the mixture in the heat treatment is less than 65 ° C., the crispy texture of the garment obtained by oiling is lowered, and when the product temperature is 100 ° C. or more, the production process becomes complicated and the fried food There is a risk of excessive granulation of the clothing flour particles.
- the product temperature of the mixture is preferably 70 to 95 ° C, more preferably 70 to 90 ° C.
- the heating time of the mixture is preferably 1 to 15 seconds, more preferably 1 to 13 seconds.
- the heat treatment for obtaining the flour for fried clothing of the present invention is a mild treatment in which the heating temperature (article temperature) is relatively low and the treatment time is relatively short.
- the heat medium for the treatment superheated steam or saturated steam can be preferably used. That is, as a preferred example of the method of heating for 1 to 20 seconds under the condition that the temperature of the mixture in which the flour and the emulsifier are blended at the above blending ratio is 65 to 99 ° C. A method in which superheated steam or saturated steam is directly applied to the mixture and heat-treated is mentioned.
- the flour and the emulsifier are mixed in the above blending ratio, and this mixture is put into a closed container heated by a heating means such as a jacket, and superheated steam or saturated steam is put into the closed container while stirring. And a method of heating the mixture.
- a continuous powder transfer device (sealed high speed stirrer) equipped with a stirring transfer mechanism and heated by a heating means such as a jacket, While continuously introducing flour and an emulsifier at the above mixing ratio and stirring and transferring, saturated water vapor is introduced into the apparatus at a high pressure, and the mixture is heated and stirred so as to achieve a desired heating temperature and heating time. The method of doing is mentioned.
- the “temperature of the mixture in which the flour and the emulsifier are blended in the blending ratio” according to the present invention may be “the product temperature of the flour or the emulsifier being heated” Or it is good also as “the product temperature” (outlet temperature) at the time of flour and an emulsifier being discharged
- the “heating time of the mixture” according to the present invention (maintenance time of the product temperature of the mixture) may be “the time during which the mixture (flour and emulsifier) is in contact with superheated steam or saturated steam”. It is good also as the time when a mixture convects in an apparatus.
- the heat treatment it is preferable not to add water to the mixture of flour and emulsifier before or during the heat treatment. If the mixture is added to the system containing the mixture at such timing, the granulation of the final fried food flour particles occurs excessively, making it difficult to adjust the average particle diameter of the fried food flour to a desired range. There is a risk of becoming.
- the average particle size of the flour for fried clothing of the present invention obtained through the heat treatment is preferably less than 100 ⁇ m, more preferably It is 50 to 95 ⁇ m, particularly preferably 55 to 90 ⁇ m.
- the average particle diameter of wheat flour means a volume average diameter measured by a laser diffraction / scattering method using a particle size distribution measuring device.
- the average particle size used in the present invention the median size can also be used.
- the average particle size of the flour for fried food of the present invention is preferably 30 to 85 ⁇ m, more preferably 35 to 80 ⁇ m. is there.
- the particle size distribution measuring device for example, Microtrac MT3000II (Nikkiso Co., Ltd.) can be used.
- the raw material flour having an average particle size of preferably 35 to 80 ⁇ m, more preferably 40 to 70 ⁇ m is used. That's fine.
- the average particle size of the wheat flour without any particular particle size adjustment with respect to the flour subjected to the heat treatment (the flour for fried food of the present invention) A diameter can be set to the said preferable range.
- the average particle size of the wheat flour is adjusted by adjusting the particle size after performing the pulverization treatment as necessary for the flour subjected to the heat treatment. Can be set within the preferred range.
- a known method such as a sieve or a classifier can be employed.
- the average particle diameter of raw material flour means the volume average diameter using the said particle size distribution measuring apparatus.
- the dressing material for deep-fried food of this invention contains the flour for deep-fried food clothing of this invention mentioned above.
- the fried food material of the present invention may contain only the flour for fried food material of the present invention described above, and may further contain other components in addition to the flour for fried food material.
- components generally used in this kind of fried food materials can be used without particular limitation, for example, sugars, flour, starch, fats and oils, seasonings, fragrances, eggs, thickeners. , Emulsifiers, salt, and the like, and these can be used alone or in combination of two or more.
- the dressed material for deep-fried food of the present invention is used as a clothing material in the production of deep-fried food (fried food with clothes) such as tempura, fried chicken, fritter, croquette, and cutlet. That is, the dressing material for deep-fried food of the present invention includes tempura powder containing the flour for deep-fried food according to the present invention, fried flour, and the like.
- the ingredients to which the fried food materials are attached are fried in oil or fried, etc. Oil can be added by the method described above.
- the ingredients to which the fried food material of the present invention is attached may be stored or distributed refrigerated, chilled or frozen without cooking, and cooked in a timely manner.
- the fried food obtained using the fried food material of the present invention may be eaten as it is, or may be stored or distributed in a refrigerator, chilled or frozen, and reheated as appropriate.
- the fried food material of the present invention may be adhered to the ingredients by direct pressing or dusting, or seasoning, dusting powder, molten egg, batter liquid (including the fried food material of the present invention). Or the like.
- the fried food material of the present invention may be attached to the ingredient to which the ingredient is attached.
- the fried food material is attached to the material by immersing the material in the batter liquid or spraying the batter liquid onto the material. You may let them.
- the batter liquid containing the fried food material of the present invention can be prepared by mixing the fried food material with a liquid such as water or egg liquid.
- a liquid such as water or egg liquid.
- 100 parts by weight of the fried food material contains 50 water. Add about 200 parts by mass and mix.
- the fried food material of the present invention has very good dispersibility in water, so even if it is directly attached to the ingredients, it can be attached cleanly without unevenness, and it is also a batter that is moderately dispersed without persistent stirring Since it becomes liquid, cooking of fried food can be performed very simply.
- the ingredients of the fried food produced using the fried food clothing of the present invention are not particularly limited, for example, meat such as beef, pork, chicken, lamb, squid, octopus, shrimp, salmon, mackerel, flounder, Examples include seafood such as shellfish, soybeans, rice, carrots, onions, pumpkins, cereals such as potatoes, sweet potatoes, mushrooms, vegetables or root vegetables, and processed products thereof.
- Examples 1 to 5 and Comparative Examples 1 and 2 Wheat flour (Nisshin Flour Milling: Flour) and sucrose fatty acid ester (Mitsubishi Chemical Foods: Ryoto Sugar Ester S-770) as emulsifiers are blended in the amounts shown in Table 1 below and mixed uniformly. To obtain a mixture. The mixture was introduced into a sealed high speed stirrer, and heated for 5 seconds under the condition that the heating temperature (exit temperature) was 80 ° C. while introducing saturated water vapor into the stirrer. It dried after heat processing, and the flour for fried clothes of Examples 1-5 and Comparative Examples 1-2 was obtained. The average particle size of each fried food flour thus obtained was in the range of 61 to 77 ⁇ m.
- Example 6 to 11 and Comparative Examples 3 to 4 Deep-fried wheat flour for Examples 6-11 and Comparative Examples 3-4 was obtained in the same manner as in Example 5 except that the product temperature of the mixture in the heat treatment was appropriately changed.
- the average particle size of each fried food flour thus obtained was in the range of 61 to 77 ⁇ m.
- Example 12 to 16 and Comparative Examples 5 to 7 Deep-fried wheat flour for Examples 12 to 16 and Comparative Examples 5 to 7 was obtained in the same manner as Example 5 except that the heating time in the heat treatment was appropriately changed. Moreover, the flour for fried clothing of Example 15 was pulverized using a coffee mill, and the flour for fried clothing of Example 16 was obtained.
- Examples 17 to 19, Comparative Examples 8 to 9 and Reference Examples 1 to 2 The flours for fried foods of Examples 17 to 19 and Comparative Examples 8 to 9 were the same as Example 5 except that lecithin (manufactured by Riken Vitamin Co., Ltd .: Resion LP-1) was used as an emulsifier instead of sucrose fatty acid ester. Got. Further, in the same manner as in Example 5 except that sorbitan fatty acid ester (manufactured by Riken Vitamin Co., Ltd .: Poem O-80V) was used as an emulsifier instead of sucrose fatty acid ester, the flour for fried food of Reference Examples 1 and 2 was obtained. It was. The average particle size of each fried food flour thus obtained was in the range of 58 to 91 ⁇ m.
- the batter liquid was prepared by adding 1.5 parts by mass of baking powder and 170 parts by mass of water to 100 parts by mass of flour for fried food.
- sweet potatoes cut into 1 cm ⁇ 1 cm ⁇ 5 cm were dipped in each batter solution thus prepared, and then garnished with oil to obtain a sweet potato tempura which is a fried food with clothes.
- the food texture was evaluated by the 10 panelists according to the following evaluation criteria.
- the above evaluation results (average score of 10 panelists) are shown in Tables 1 to 4 below.
- Table 1 summarizes the influence of sucrose fatty acid ester (emulsifier) on each evaluation item
- Table 2 shows the influence of the product temperature of the object to be heated (mixture of flour and emulsifier) in the heat treatment
- Table 3 summarizes the effects of heating time in the heat treatment
- Table 4 summarizes the effects of lecithin or sorbitan fatty acid ester (emulsifier) on each evaluation item.
- Tables 2 and 3 the results of Example 5 are shown again from the viewpoint of easy comparison.
- Comparative Examples 1 and 2 the blending amount of the emulsifier (sucrose fatty acid ester) with respect to 100 parts by mass of wheat flour is out of the specific range (0.05 to 0.5 parts by mass). Therefore, the blending amount of the emulsifier was lower than those of the Examples having the specific range.
- Comparative Examples 3 and 4 show that the product temperature of the mixture in the heat treatment of the mixture of flour and emulsifier is out of the specific range (65 to 99 ° C.). It became low evaluation compared with each Example whose temperature is in the said specific range.
- Examples 17 to 19 and Comparative Examples 8 to 9 using lecithin as the emulsifier have the same results as the examples using sucrose fatty acid ester as the emulsifier (see Table 1). Also, the effectiveness of the blending amount in the specific range (0.05 to 0.5 parts by mass) was confirmed. On the other hand, in Reference Examples 1 and 2 in which sorbitan fatty acid ester was used as an emulsifier, no remarkable effect was observed even if the blending amount was effective if it was sucrose fatty acid ester and lecithin.
- a fried food having good dispersibility in water, excellent workability, and a crispy texture is obtained.
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
また、本発明に使用する平均粒子径としては、メディアン径を用いることもでき、その場合、本発明の揚げ物衣用小麦粉の平均粒子径は、好ましくは30~85μm、更に好ましくは35~80μmである。
粒度分布測定装置としては、例えばマイクロトラックMT3000II(日機装株式会社)を用いることができる。
小麦粉として薄力粉(日清製粉製:フラワー)、乳化剤としてショ糖脂肪酸エステル(三菱化学フーズ製:リョートーシュガーエステルS-770)を用い、これらを下記表1に示す量で配合して均一に混合して混合物を得た。その混合物を密封系高速攪拌機に導入し、該攪拌機内に飽和水蒸気を導入しながら、加熱温度(出口温度)が80℃となる条件で5秒間加熱処理した。加熱処理後に乾燥して、実施例1~5及び比較例1~2の揚げ物衣用小麦粉を得た。こうして得られた各揚げ物衣用小麦粉の平均粒子径は、何れも61~77μmの範囲内であった。
加熱処理における混合物の品温を適宜変更した以外は実施例5と同様にして、実施例6~11及び比較例3~4の揚げ物衣用小麦粉を得た。こうして得られた各揚げ物衣用小麦粉の平均粒子径は、何れも61~77μmの範囲内であった。
加熱処理における加熱時間を適宜変更した以外は実施例5と同様にして、実施例12~16及び比較例5~7の揚げ物衣用小麦粉を得た。また、実施例15の揚げ物衣用小麦粉を、コーヒーミルを用いて粉砕し、実施例16の揚げ物衣用小麦粉を得た。
乳化剤としてショ糖脂肪酸エステルの代わりにレシチン(理研ビタミン社製:レシオンLP-1)を用いた以外は実施例5と同様にして、実施例17~19及び比較例8~9の揚げ物衣用小麦粉を得た。また、乳化剤としてショ糖脂肪酸エステルの代わりにソルビタン脂肪酸エステル(理研ビタミン社製:ポエムO-80V)を用いた以外は実施例5と同様にして、参考例1~2の揚げ物衣用小麦粉を得た。こうして得られた各揚げ物衣用小麦粉の平均粒子径は、何れも58~91μmの範囲内であった。
10名のパネラーに、各実施例及び比較例の揚げ物衣用小麦粉をそれぞれ単独で用いてバッター液を調製してもらい、そのときの揚げ物衣用小麦粉の水分散性を下記評価基準により評価してもらった。バッター液の調製は、揚げ物衣用小麦粉100質量部に対してベーキングパウダー1.5質量部及び水170質量部を加えて混合することにより行った。また、こうして調製した各バッター液に、1cm×1cm×5cmにカットしたサツマイモを浸漬して衣付けし、油ちょうして、衣付き揚げ物食品であるサツマイモ天ぷらを得た。得られた各サツマイモ天ぷらについて、10名のパネラーによりその食感を下記評価基準により評価した。以上の評価結果(10名のパネラーの平均点)を下記表1~表4に示す。尚、表1は、各評価項目に対するショ糖脂肪酸エステル(乳化剤)の影響をまとめたものであり、表2は、加熱処理における加熱対象物(小麦粉と乳化剤との混合物)の品温の影響をまとめたものであり、表3は、加熱処理における加熱時間の影響をまとめたものであり、表4は、各評価項目に対するレシチン又はソルビタン脂肪酸エステル(乳化剤)の影響をまとめたものである。また表2及び表3には、比較容易の観点から、実施例5の結果を再掲している。
5点:水への分散性が極めて良く、非常に良好。
4点:水への分散性が良く、良好。
3点:水への分散性が良くも悪くもない。
2点:水への分散性が悪く、ややダマができる。
1点:水への分散性が非常に悪く、ダマができる。
(食感の評価基準)
5点:衣が非常にクリスピーで、極めてサクサクしている。
4点:衣がクリスピーで、サクサクしている。
3点:衣がやや割れにくく、引き(硬さ)がある。
2点:衣が硬く、割れにくい。
1点:衣が極めて硬く弾力性があり、引きが強い。
表2から明らかなように、比較例3及び4は、小麦粉と乳化剤との混合物の加熱処理における該混合物の品温が前記特定範囲(65~99℃)から外れているため、該混合物の品温が前記特定範囲内にある各実施例に比して低評価となった。
表3から明らかなように、比較例5~7は、小麦粉と乳化剤との混合物の加熱処理における加熱時間が前記特定範囲(1~20秒間)から外れているため、該加熱時間が前記特定範囲内にある各実施例に比して低評価となった。また、実施例15と実施例16との対比から、揚げ物衣用小麦粉の平均粒子径を100μm未満に調整すると、揚げ物衣用小麦粉の水分散性を高レベルで維持しつつ、衣のクリスピーな食感を向上させ得ることがわかる。
表4から明らかなように、乳化剤としてレシチンを用いた実施例17~19及び比較例8~9は、乳化剤としてショ糖脂肪酸エステルを用いた例(表1参照)と同様の結果であり、レシチンについてもその配合量が前記特定範囲(0.05~0.5質量部)にあることの有効性が認められた。一方、乳化剤としてソルビタン脂肪酸エステルを用いた参考例1~2は、ショ糖脂肪酸エステル及びレシチンであれば効果が認められる配合量であっても、目立った効果は認められなかった。
Claims (4)
- 小麦粉と該小麦粉100質量部に対して0.05~0.5質量部の乳化剤との混合物を、該混合物の温度が65~99℃となる条件で1~20秒間加熱処理してなり、該乳化剤が、ショ糖脂肪酸エステル及びレシチンから選択される1種以上である揚げ物衣用小麦粉。
- 平均粒子径が100μm未満である請求項1に記載の揚げ物衣用小麦粉。
- 請求項1又は2に記載の揚げ物衣用小麦粉を含有した揚げ物用衣材。
- 請求項1又は2に記載の揚げ物衣用小麦粉を含有した天ぷら粉。
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CA2924095A CA2924095C (en) | 2013-10-18 | 2014-02-26 | Wheat flour for frying batter |
US15/025,393 US9743677B2 (en) | 2013-10-18 | 2014-02-26 | Wheat flour for frying batter |
JP2014530842A JP5694614B1 (ja) | 2013-10-18 | 2014-02-26 | 揚げ物衣用小麦粉 |
CN201480052545.5A CN105578896B (zh) | 2013-10-18 | 2014-02-26 | 油炸食品面衣用小麦粉 |
HK16111022.1A HK1222770A1 (zh) | 2013-10-18 | 2016-09-20 | 油炸食品面衣用小麥粉 |
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WO2020203756A1 (ja) * | 2019-03-29 | 2020-10-08 | 株式会社日清製粉グループ本社 | 穀粉組成物の製造方法 |
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JP7076302B2 (ja) * | 2018-06-28 | 2022-05-27 | 日東富士製粉株式会社 | 揚げ物用ミックス粉の製造方法 |
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JP7383013B2 (ja) | 2019-03-29 | 2023-11-17 | 株式会社日清製粉グループ本社 | 穀粉組成物の製造方法 |
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JP5694614B1 (ja) | 2015-04-01 |
JPWO2015056457A1 (ja) | 2017-03-09 |
CA2924095C (en) | 2020-12-29 |
CA2924095A1 (en) | 2015-04-23 |
CN105578896A (zh) | 2016-05-11 |
HK1222770A1 (zh) | 2017-07-14 |
CN105578896B (zh) | 2021-03-23 |
US9743677B2 (en) | 2017-08-29 |
US20160205950A1 (en) | 2016-07-21 |
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