WO2023079675A1 - Coating material for fried food - Google Patents
Coating material for fried food Download PDFInfo
- Publication number
- WO2023079675A1 WO2023079675A1 PCT/JP2021/040737 JP2021040737W WO2023079675A1 WO 2023079675 A1 WO2023079675 A1 WO 2023079675A1 JP 2021040737 W JP2021040737 W JP 2021040737W WO 2023079675 A1 WO2023079675 A1 WO 2023079675A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- wheat
- mass
- wheat flour
- coating material
- protein content
- Prior art date
Links
- 239000011248 coating agent Substances 0.000 title claims abstract description 64
- 238000000576 coating method Methods 0.000 title claims abstract description 64
- 239000000463 material Substances 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 78
- 235000021307 Triticum Nutrition 0.000 claims abstract description 68
- 239000002245 particle Substances 0.000 claims abstract description 31
- 235000019750 Crude protein Nutrition 0.000 claims abstract description 27
- 241000209140 Triticum Species 0.000 claims abstract 17
- 244000098338 Triticum aestivum Species 0.000 claims description 72
- 239000004615 ingredient Substances 0.000 claims description 32
- 244000098345 Triticum durum Species 0.000 claims description 15
- 235000007264 Triticum durum Nutrition 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 239000003921 oil Substances 0.000 description 8
- 240000005856 Lyophyllum decastes Species 0.000 description 7
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 241000723554 Pontia occidentalis Species 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 210000000689 upper leg Anatomy 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000007696 Kjeldahl method Methods 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241001504592 Trachurus trachurus Species 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
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- 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
Definitions
- the present invention relates to a coating material for fried foods.
- Fried foods are usually manufactured by coating the surface of various ingredients with oil and frying them.
- Coating materials for general fried foods are broadly classified into powder coating materials (bleders) and liquid coating materials (batter solutions).
- the coating not only prevents the ingredients covered by the coating from absorbing oil and evaporating water during frying, but also imparts a favorable texture, flavor and appearance to the fried food when the coating itself is cooked by frying.
- a fried food may have a crispy and crispy coating texture immediately after production, but the crispiness tends to decrease and the coating tends to become hard as time elapses after production.
- Patent Document 1 a thickener and malt are blended with strong flour having a particle size of 150 ⁇ m or less and a content of powder having a particle size of less than 40 ⁇ m is 10% by weight or less.
- Wheat flour compositions are described.
- Patent Document 2 describes a wheat flour composition for confectionery characterized by containing 70 to 90% by weight of wheat flour having a particle size of 60 to 180 ⁇ m.
- Patent Document 3 a coating mix containing soft flour with a particle size of 80 mesh through and strong hard wheat or durum wheat semolina with a particle size of 32 mesh through 80 mesh over is used to make a fry with a good texture and taste. It is stated that the food was obtained.
- Patent Document 4 describes that the content of 20% to 50% by weight of durum wheat flour with a particle size of 212 ⁇ m or less makes it possible to obtain fried food because it has a crunchy texture and does not feel oily due to the fried flour.
- Patent Document 5 describes wheat granules for tempura, which are composed of wheat flour and 0.01 to 0.5 parts by weight of an emulsifier with respect to 100 parts by weight of wheat flour, and have an average particle size of 100 to 180 ⁇ m. .
- the present invention provides a coating material for fried foods, which can produce fried foods that have a good texture even after a long period of time from frying.
- the present invention provides a coating material for fried food containing 50% by mass or more of wheat flour derived from common wheat and having the following properties: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
- the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties as a coating material for fried foods: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
- the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties in the production of a coating material for fried foods: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a. Further, the present invention provides a coating material for fried foods, which has the following properties: Flour derived from common wheat, Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
- the present invention provides a coating for fried foods.
- the coating material for fried food of the present invention (hereinafter also simply referred to as “the coating material of the present invention”) contains wheat flour derived from common wheat having the following properties as a main raw material: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash.
- Wheat flour which is the main raw material of the coating material of the present invention (hereinafter also referred to as "wheat flour of the present invention"), may have a crude protein content of 7.0 to 10.8% by mass, preferably 7.5. ⁇ 10.5% by mass, more preferably 9.0 to 10.0% by mass.
- the crude protein content of wheat flour as used herein refers to a value measured according to the Kjeldahl method.
- the wheat flour of the present invention has an average particle size of 80 to 120 ⁇ m, preferably 90 to 115 ⁇ m.
- the wheat flour of the present invention contains 90% by volume or more of the fraction having a particle size of 40 ⁇ m or more.
- the average particle size of wheat flour and the particle size distribution of wheat flour refer to values measured in a dry manner using the Microtrack method.
- a commercially available instrument for example, Nikkiso Co., Ltd. "Microtrac Particle Size Distribution Analyzer 9200FRA" can be used for the measurement.
- the particle size distribution of the sample is measured based on the frequency at which powder with a predetermined particle size is detected from the sample ("detection frequency ratio") (attached to the above-mentioned device 9200FRA manufactured by Nikkiso Co., Ltd. (Refer to the document "How to read the measurement results of the Microtrac Particle Size Analyzer").
- the raw material wheat of the wheat flour of the present invention may be ordinary wheat (hexaploid wheat), and any one or two or more wheat varieties are used in combination so that the above crude protein content can be achieved as a whole. be able to.
- the raw material wheat can be any one or more selected from the group consisting of soft wheat and hard wheat.
- the soft wheat include Western White (WW).
- the hard wheat include Canadian Western Red Spring (CWRS; eg, 1CW), Hard Red Spring (HRS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, Yumechikara, and the like.
- the wheat flour of the present invention contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.
- the soft wheat kernels have a crude protein content of 9.5 to 10.5% by weight.
- the hard wheat grains have a crude protein content of 11.0 to 14.0% by weight.
- the wheat flour of the present invention having the crude protein content described above can be prepared by appropriately blending the grains of soft wheat and hard wheat having such crude protein content and milling them.
- the crude protein content of wheat grains as used herein refers to a value obtained by measuring pulverized wheat grains according to the Kjeldahl method.
- the wheat flour of the present invention is prepared by tempering the raw material wheat grains described above, then pulverizing, sieving, purifying, and further pulverizing with a plurality of smooth rolls (breaking, grading, purification, and reduction processes, respectively). step) and sieving to collect the above-mentioned fraction having a predetermined particle size.
- the wheat flour of the present invention is not granulated wheat flour.
- the wheat flour of the present invention preferably has an ash content of 0.25 to 0.55% by mass, more preferably 0.3 to 0.45% by mass.
- the ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104/1).
- the content of the wheat flour of the present invention in the coating material of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more of the total mass of the coating material.
- the coating material of the present invention can contain ingredients other than the wheat flour of the present invention.
- the other ingredients include grain flour other than the wheat flour of the present invention; starch; seasonings such as sugars, salt and powdered soy sauce; oils and fats; powdered emulsifiers; thickeners; etc.
- the other grain flour include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, etc. Any one or more of these may be used. can.
- Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from ordinary wheat, durum flour, whole wheat flour, bran flour, etc., which have a crude protein content or particle size different from that of the wheat flour of the present invention. Any one or two of these More than one species can be used.
- Examples of the starch include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and these unprocessed starches are subjected to oil processing, pregelatinization, etherification, esterification, cross-linking, modified starch obtained by one or more treatments selected from oxidation and the like.
- the above-mentioned other ingredients can be used alone or in combination of two or more depending on the desired properties of the fried food.
- the content of the other component in the coating material of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less in the total mass of the coating material.
- the coating material of the present invention may contain 100% by mass of the wheat flour of the present invention.
- the coating material of the present invention can be produced by mixing the wheat flour of the present invention with the other ingredients described above as necessary.
- the coating material of the present invention is powdery.
- the type of fried food produced using the coating material of the present invention is not particularly limited, but examples include fried food with breadcrumbs such as fried chicken, fried chicken, tempura, fritters, and cutlets.
- fried foods produced using the coating material of the present invention do not include bakery foods such as donuts.
- the ingredients of the fried food are not particularly limited, and for example, meat such as chicken, pork, beef, sheep and goat; seafood such as squid, shrimp and horse mackerel; vegetables and the like can be used.
- the material to which the coating material of the present invention is applied is meat or seafood.
- the ingredients may be seasoned prior to applying the coating of the present invention.
- a technique for seasoning the ingredients is not particularly limited, and a known technique can be used. For example, ingredients may be soaked in powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes, and the like.
- the coating material of the present invention is attached to ingredients, and the ingredients with the coating material attached are fried.
- the coating material of the present invention may be used as a glazing type coating material (bledder), or may be prepared and used as a liquid coating material (batter solution). Therefore, the method of attaching the coating material of the present invention to the ingredients is not particularly limited. You may attach it to ingredients.
- the coating material of the present invention may be directly attached to the ingredients, or the coating material of the present invention may be applied before attaching the coating material of the present invention to the ingredients. Flour, starch, egg liquid, batter liquid, etc. may be adhered to the ingredients.
- the ingredients can be coated with dusting powder and then coated with a batter liquid containing the coating material of the present invention.
- a batter liquid containing the coating material of the present invention.
- egg liquid can be adhered to the ingredients, and then the powdery coating material of the present invention can be adhered.
- another coating material such as bread crumbs may be attached onto the ingredients to which the coating material of the present invention is attached.
- the powdered coating material of the present invention is sprinkled on the ingredients and attached.
- a general sprinkling operation for example, 1) an operation of sprinkling the coating material from above the ingredients, 2) putting the coating material and ingredients into the bag, Examples include an operation of shaking with the opening closed, and 3) an operation of spreading the batter on a relatively wide container such as a plate and rolling the ingredients on the batter.
- methods for attaching the batter containing the coating material of the present invention to the ingredients include immersing the ingredients in the batter and spraying the ingredients with the batter.
- the ingredients with the batter attached can be fried according to the usual method.
- the heating temperature (oil temperature), heating time, etc. of oil frying may be appropriately set according to the type and size of ingredients.
- Test Example 1 Fried Chicken Chicken thighs were cut into 20g pieces, and the wheat flour shown in Table 1 was sprinkled on the chicken thighs so that the coating amount was 20g per 100g of meat.
- Chicken thighs coated with wheat flour were fried in salad oil heated to 170° C. for 4 minutes to produce fried chicken.
- For fried chicken immediately after production in a state where the heat has been removed fried chicken stored for 4 hours at room temperature (about 25 ° C) after production, and fried chicken after storage for 3 hours in a hot warmer (65 ° C), the batter is crispy. evaluated the feeling. Also, the hardness of the clothes was evaluated after being stored in a hot warmer for 3 hours. Evaluation was performed by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
- Test Example 1 Tempura 100 parts by mass of wheat flour shown in Table 1 was mixed with 160 parts by mass of water, and lightly stirred to prepare a batter for tempura.
- Shrimp with tail (20g/1) is peeled, dried, dusted with flour, coated with batter, placed in an oil bath at 170°C, and fried for 2.5 minutes. I made tempura.
- the crispiness of the batter was evaluated in the same procedure as in Test Example 1 for the shrimp tempura immediately after production in which the heat was removed and the shrimp tempura stored at room temperature (about 25 ° C.) for 4 hours after production.
- the hardness of the batter was evaluated after being stored at room temperature for 4 hours. Table 1 shows the average values of the evaluation results.
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- Life Sciences & Earth Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.
Description
本発明は、フライ食品用衣材に関する。
The present invention relates to a coating material for fried foods.
フライ食品は、通常、各種の具材の表面に衣材を付け、油ちょうすることにより製造される。一般的なフライ食品の衣材は、粉末状の衣材(ブレダー)と、液状の衣材(バッター液)に大きく分類される。衣材は、それが覆う具材の油ちょう中における吸油や水分蒸発を防ぐだけでなく、それ自身が油ちょうにより調理されると、フライ食品に好ましい食感、風味及び外観を与える。フライ食品は、製造直後はサクサクとして歯切れよい良好な衣の食感を有し得るが、製造から時間が経過すると、サクサク感が低下したり、衣が硬くなったりしがちである。
Fried foods are usually manufactured by coating the surface of various ingredients with oil and frying them. Coating materials for general fried foods are broadly classified into powder coating materials (bleders) and liquid coating materials (batter solutions). The coating not only prevents the ingredients covered by the coating from absorbing oil and evaporating water during frying, but also imparts a favorable texture, flavor and appearance to the fried food when the coating itself is cooked by frying. A fried food may have a crispy and crispy coating texture immediately after production, but the crispiness tends to decrease and the coating tends to become hard as time elapses after production.
特許文献1には、粉の粒径が150μm以下であり、且つ粒径40μm未満の粉の含有割合が10重量%以下である強力粉に増粘剤およびモルトを配合したことを特徴とするパン用小麦粉組成物が記載されている。特許文献2には、粒径が60~180μmの小麦粉を70~90重量%含むことを特徴とした菓子用小麦粉組成物が記載されている。特許文献3には、粒度が80メッシュスルーの薄力粉、及び、粒度が32メッシュスルー80メッシュオーバーの強力系硬質小麦又はデュラム小麦のセモリナを含有する衣ミックスにより、衣の食感と食味の良いフライ食品が得られたことが記載されている。特許文献4には、粒径212μm以下のデュラム小麦粉を20重量%~50重量%含有するから揚げ粉によりカリカリとした食感で油っぽさを感じにくいから揚げを得られることが記載されている。特許文献5には、小麦粉、及び小麦粉100重量部に対して0.01~0.5重量部の乳化剤からなり、平均粒径が100~180μmである天ぷら用小麦造粒物が記載されている。
In Patent Document 1, a thickener and malt are blended with strong flour having a particle size of 150 μm or less and a content of powder having a particle size of less than 40 μm is 10% by weight or less. Wheat flour compositions are described. Patent Document 2 describes a wheat flour composition for confectionery characterized by containing 70 to 90% by weight of wheat flour having a particle size of 60 to 180 μm. In Patent Document 3, a coating mix containing soft flour with a particle size of 80 mesh through and strong hard wheat or durum wheat semolina with a particle size of 32 mesh through 80 mesh over is used to make a fry with a good texture and taste. It is stated that the food was obtained. Patent Document 4 describes that the content of 20% to 50% by weight of durum wheat flour with a particle size of 212 μm or less makes it possible to obtain fried food because it has a crunchy texture and does not feel oily due to the fried flour. there is Patent Document 5 describes wheat granules for tempura, which are composed of wheat flour and 0.01 to 0.5 parts by weight of an emulsifier with respect to 100 parts by weight of wheat flour, and have an average particle size of 100 to 180 μm. .
本発明は、油ちょうから時間が経っても良好な食感を有するフライ食品を製造することができる、フライ食品用衣材を提供する。
The present invention provides a coating material for fried foods, which can produce fried foods that have a good texture even after a long period of time from frying.
本発明は、下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する、フライ食品用衣材:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材としての使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材の製造における使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有するフライ食品用衣材用小麦粉:
普通小麦由来の小麦粉である、
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。 The present invention provides a coating material for fried food containing 50% by mass or more of wheat flour derived from common wheat and having the following properties:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
In addition, the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties as a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
In addition, the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties in the production of a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
Further, the present invention provides a coating material for fried foods, which has the following properties:
Flour derived from common wheat,
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材としての使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材の製造における使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。
また本発明は、下記の性質を有するフライ食品用衣材用小麦粉:
普通小麦由来の小麦粉である、
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%、
を提供する。 The present invention provides a coating material for fried food containing 50% by mass or more of wheat flour derived from common wheat and having the following properties:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
In addition, the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties as a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
In addition, the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties in the production of a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
Further, the present invention provides a coating material for fried foods, which has the following properties:
Flour derived from common wheat,
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash,
I will provide a.
本発明のフライ食品用衣材を用いることで、衣が歯切れがよくサクサクした食感に優れ、かつその良好な食感が油ちょうから時間が経っても維持されているフライ食品を製造することができる。
To produce a fried food having excellent crispy and crispy texture of the coating and maintaining the good texture even after a long period of time after frying with oil by using the coating material for fried food of the present invention. can be done.
本発明は、フライ食品用衣材を提供する。本発明のフライ食品用衣材(以下、単に「本発明の衣材」ともいう)は、下記の性質を有する普通小麦由来の小麦粉を主原料として含有する:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。 SUMMARY OF THE INVENTION The present invention provides a coating for fried foods. The coating material for fried food of the present invention (hereinafter also simply referred to as "the coating material of the present invention") contains wheat flour derived from common wheat having the following properties as a main raw material:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash.
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。 SUMMARY OF THE INVENTION The present invention provides a coating for fried foods. The coating material for fried food of the present invention (hereinafter also simply referred to as "the coating material of the present invention") contains wheat flour derived from common wheat having the following properties as a main raw material:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash.
本発明の衣材の主原料である小麦粉(以下、「本発明の小麦粉」ともいう)は、粗蛋白含量が、7.0~10.8質量%であればよいが、好ましくは7.5~10.5質量%、より好ましくは9.0~10.0質量%である。本明細書における小麦粉の粗蛋白含量は、ケルダール法に従って測定した値をいう。
Wheat flour, which is the main raw material of the coating material of the present invention (hereinafter also referred to as "wheat flour of the present invention"), may have a crude protein content of 7.0 to 10.8% by mass, preferably 7.5. ~10.5% by mass, more preferably 9.0 to 10.0% by mass. The crude protein content of wheat flour as used herein refers to a value measured according to the Kjeldahl method.
本発明の小麦粉は、平均粒径が、80~120μmであればよく、好ましくは90~115μmである。好ましくは、本発明の小麦粉は、粒径が40μm以上の画分を90体積%以上含有する。本明細書において、小麦粉の平均粒径、及び小麦粉の粒度分布(又は小麦粉中における所定の粒径を有する画分の割合)は、マイクロトラック法を用いて乾式で測定された値をいう。測定には、市販の機器(例えば、日機装株式会社製「マイクロトラック粒径分布測定装置9200FRA」)を用いることができる。マイクロトラック法では、サンプルから所定の粒径の粉が検出される頻度(「検出頻度割合」)に基づいて、該サンプルの粒度分布を測定する(上記の日機装株式会社製の装置9200FRAに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照)。
The wheat flour of the present invention has an average particle size of 80 to 120 μm, preferably 90 to 115 μm. Preferably, the wheat flour of the present invention contains 90% by volume or more of the fraction having a particle size of 40 μm or more. As used herein, the average particle size of wheat flour and the particle size distribution of wheat flour (or the proportion of the fraction having a given particle size in flour) refer to values measured in a dry manner using the Microtrack method. A commercially available instrument (for example, Nikkiso Co., Ltd. "Microtrac Particle Size Distribution Analyzer 9200FRA") can be used for the measurement. In the Microtrac method, the particle size distribution of the sample is measured based on the frequency at which powder with a predetermined particle size is detected from the sample ("detection frequency ratio") (attached to the above-mentioned device 9200FRA manufactured by Nikkiso Co., Ltd. (Refer to the document "How to read the measurement results of the Microtrac Particle Size Analyzer").
本発明の小麦粉の原料小麦は、普通小麦(6倍体小麦)であればよく、全体として上記の粗蛋白含量を達成できるように、いずれか1種又は2種以上の小麦品種を組み合わせて用いることができる。例えば、該原料小麦には、軟質小麦及び硬質小麦からなる群より選択されるいずれか1種以上を使用することができる。該軟質小麦の例としては、ウエスタンホワイト(WW)などが挙げられる。該硬質小麦の例としては、カナダウエスタンレッドスプリング(CWRS;例えば1CW)、ハードレッドスプリング(HRS)、プライムハード(PH)、ハードレッドウィンター(HRW)、春よ恋、ゆめちからなどが挙げられる。好ましくは、本発明の小麦粉は、軟質小麦由来の小麦粉と硬質小麦由来の小麦粉を含有する。好ましくは、該軟質小麦の穀粒は、粗蛋白含量が9.5~10.5質量%である。好ましくは、該硬質小麦の穀粒は、粗蛋白含量が11.0~14.0質量%である。このような粗蛋白含量の軟質小麦と硬質小麦の穀粒を、適宜ブレンドし、製粉することで、前述した粗蛋白含量を有する本発明の小麦粉を調製することができる。本明細書における小麦の穀粒の粗蛋白含量は、小麦穀粒を粉砕したものをケルダール法に従って測定した値をいう。
The raw material wheat of the wheat flour of the present invention may be ordinary wheat (hexaploid wheat), and any one or two or more wheat varieties are used in combination so that the above crude protein content can be achieved as a whole. be able to. For example, the raw material wheat can be any one or more selected from the group consisting of soft wheat and hard wheat. Examples of the soft wheat include Western White (WW). Examples of the hard wheat include Canadian Western Red Spring (CWRS; eg, 1CW), Hard Red Spring (HRS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, Yumechikara, and the like. Preferably, the wheat flour of the present invention contains wheat flour derived from soft wheat and wheat flour derived from hard wheat. Preferably, the soft wheat kernels have a crude protein content of 9.5 to 10.5% by weight. Preferably, the hard wheat grains have a crude protein content of 11.0 to 14.0% by weight. The wheat flour of the present invention having the crude protein content described above can be prepared by appropriately blending the grains of soft wheat and hard wheat having such crude protein content and milling them. The crude protein content of wheat grains as used herein refers to a value obtained by measuring pulverized wheat grains according to the Kjeldahl method.
本発明の小麦粉は、前述した原料小麦の穀粒を調質後、粉砕、篩い分け、純化、さらに複数の滑面ロールによる粉砕工程(それぞれブレーキング工程、グレーディング工程、ピュリフィケーション工程、及びリダクション工程という)、及び篩い分けを経て、前述した所定の粒度の画分を採取することで製造することができる。本発明の小麦粉は、造粒小麦粉ではない。
The wheat flour of the present invention is prepared by tempering the raw material wheat grains described above, then pulverizing, sieving, purifying, and further pulverizing with a plurality of smooth rolls (breaking, grading, purification, and reduction processes, respectively). step) and sieving to collect the above-mentioned fraction having a predetermined particle size. The wheat flour of the present invention is not granulated wheat flour.
本発明の小麦粉は、灰分が、好ましくは0.25~0.55質量%、より好ましくは0.3~0.45質量%である。本明細書における小麦粉の灰分は、直接灰化法(ISS Standard Methods No.104/1)に従って測定した値をいう。
The wheat flour of the present invention preferably has an ash content of 0.25 to 0.55% by mass, more preferably 0.3 to 0.45% by mass. The ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104/1).
本発明の衣材における本発明の小麦粉の含有量は、該衣材の全質量中、好ましくは50質量%以上、より好ましくは60質量%以上、さらに好ましくは70質量%以上である。本発明の衣材は、本発明の小麦粉以外の他の成分を含むことができる。当該他の成分の例としては、本発明の小麦粉以外の他の穀粉;澱粉;糖類、食塩や粉末醤油等の調味料;油脂;粉末乳化剤;増粘剤;蛋白質;膨張剤;不溶性食物繊維、などが挙げられる。当該他の穀粉の例としては、本発明の小麦粉以外の小麦粉、ライ麦粉、大麦粉、コーンフラワー、そば粉、米粉などが挙げられ、これらのいずれか1種又は2種以上を使用することができる。本発明の小麦粉以外の小麦粉としては、本発明の小麦粉とは粗蛋白含量又は粒径が異なる普通小麦由来の小麦粉、デュラム粉、全粒粉、ふすま粉などが挙げられ、これらのいずれか1種又は2種以上を使用することができる。当該澱粉の例としては、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれら未加工澱粉に、油脂加工、α化、エーテル化、エステル化、架橋、酸化などから選択される1つ以上の処理を施して得られた加工澱粉、が挙げられる。本発明の衣材において、上記の他の成分は、所望するフライ食品の特性に応じて、いずれか1種又は2種以上を組み合わせて用いることができる。本発明の衣材における当該他の成分の含有量は、該衣材の全質量中、好ましくは50質量%以下、より好ましくは40質量%以下、さらに好ましくは30質量%以下である。あるいは、本発明の衣材は、100質量%が本発明の小麦粉であってもよい。
The content of the wheat flour of the present invention in the coating material of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more of the total mass of the coating material. The coating material of the present invention can contain ingredients other than the wheat flour of the present invention. Examples of the other ingredients include grain flour other than the wheat flour of the present invention; starch; seasonings such as sugars, salt and powdered soy sauce; oils and fats; powdered emulsifiers; thickeners; etc. Examples of the other grain flour include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, etc. Any one or more of these may be used. can. Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from ordinary wheat, durum flour, whole wheat flour, bran flour, etc., which have a crude protein content or particle size different from that of the wheat flour of the present invention. Any one or two of these More than one species can be used. Examples of the starch include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and these unprocessed starches are subjected to oil processing, pregelatinization, etherification, esterification, cross-linking, modified starch obtained by one or more treatments selected from oxidation and the like. In the coating material of the present invention, the above-mentioned other ingredients can be used alone or in combination of two or more depending on the desired properties of the fried food. The content of the other component in the coating material of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less in the total mass of the coating material. Alternatively, the coating material of the present invention may contain 100% by mass of the wheat flour of the present invention.
本発明の小麦粉を、必要に応じて前述した他の成分と混合することで、本発明の衣材を製造することができる。本発明の衣材は粉末状である。
The coating material of the present invention can be produced by mixing the wheat flour of the present invention with the other ingredients described above as necessary. The coating material of the present invention is powdery.
本発明の衣材を用いて製造されるフライ食品の種類は、特に限定されないが、例えば、から揚げ、フライドチキン、天ぷら、フリッター、カツレツ等のパン粉付フライ食品、などが挙げられる。好ましくは、本発明の衣材を用いて製造されるフライ食品は、ドーナツなどのベーカリー食品を含まない。フライ食品の具材としては、特に限定されず、例えば、鶏、豚、牛、羊、ヤギ等の畜肉類;イカ、エビ、アジ等の魚介類;野菜類、などを使用することができる。好適には、本発明の衣材を適用する具材は、肉類又は魚介類である。具材には、本発明の衣材を適用する前に、下味をつけてもよい。具材に下味を付ける手法は、特に制限されず、公知の手法を利用することができる。例えば、調味料、ハーブ、スパイス、糖類、アミノ酸、増粘多糖類、酵素等を含む粉末又は液体に具材を漬け込めばよい。
The type of fried food produced using the coating material of the present invention is not particularly limited, but examples include fried food with breadcrumbs such as fried chicken, fried chicken, tempura, fritters, and cutlets. Preferably, fried foods produced using the coating material of the present invention do not include bakery foods such as donuts. The ingredients of the fried food are not particularly limited, and for example, meat such as chicken, pork, beef, sheep and goat; seafood such as squid, shrimp and horse mackerel; vegetables and the like can be used. Preferably, the material to which the coating material of the present invention is applied is meat or seafood. The ingredients may be seasoned prior to applying the coating of the present invention. A technique for seasoning the ingredients is not particularly limited, and a known technique can be used. For example, ingredients may be soaked in powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes, and the like.
本発明の衣材を用いたフライ食品の製造においては、典型的には、本発明の衣材を具材に付着させ、該衣材が付着した具材を油ちょうする。本発明の衣材は、まぶしタイプの衣材(ブレダー)として用いてもよく、又は液状の衣材(バッター液)に調製して用いてもよい。したがって、本発明の衣材を具材に付着させる手法は特に限定されず、粉末状の本発明の衣材をブレダーとして具材に付着させても、又は本発明の衣材を含むバッター液を具材に付着させてもよい。製造するフライ食品の種類に応じて、本発明の衣材を具材に直接付着させてもよく、あるいは、本発明の衣材を具材に付着させる前に、本発明の衣材を含まない穀粉、澱粉、卵液、バッター液などを具材に付着させてもよい。例えば、具材に打ち粉を付着させ、次いで本発明の衣材を含むバッター液を付着させることができる。また例えば、具材に卵液を付着させ、次いで粉状の本発明の衣材を付着させることができる。さらに、本発明の衣材を付着させた具材の上に、パン粉などの別の衣材を付着させてもよい。
In the production of fried food using the coating material of the present invention, typically, the coating material of the present invention is attached to ingredients, and the ingredients with the coating material attached are fried. The coating material of the present invention may be used as a glazing type coating material (bledder), or may be prepared and used as a liquid coating material (batter solution). Therefore, the method of attaching the coating material of the present invention to the ingredients is not particularly limited. You may attach it to ingredients. Depending on the type of fried food to be produced, the coating material of the present invention may be directly attached to the ingredients, or the coating material of the present invention may be applied before attaching the coating material of the present invention to the ingredients. Flour, starch, egg liquid, batter liquid, etc. may be adhered to the ingredients. For example, the ingredients can be coated with dusting powder and then coated with a batter liquid containing the coating material of the present invention. Alternatively, for example, egg liquid can be adhered to the ingredients, and then the powdery coating material of the present invention can be adhered. Further, another coating material such as bread crumbs may be attached onto the ingredients to which the coating material of the present invention is attached.
本発明の衣材をブレダーとして使用する場合、粉末状の本発明の衣材を、具材にまぶして付着させる。該「まぶす」ための手法としては、一般的なまぶす操作、例えば、1)具材の上方から衣材を振り掛ける操作、2)衣材及び具材を袋の中に投入し、該袋の開口部を閉じた状態で振盪する操作、3)皿等の比較的広い容器に衣材を敷詰め、衣材上で具材を転がす操作、などが挙げられる。一方、本発明の衣材を含むバッター液を具材に付着させる手法としては、バッター液への具材の浸漬、具材へのバッター液の噴霧などが挙げられる。
When the coating material of the present invention is used as a blender, the powdered coating material of the present invention is sprinkled on the ingredients and attached. As a method for the "sprinkle", a general sprinkling operation, for example, 1) an operation of sprinkling the coating material from above the ingredients, 2) putting the coating material and ingredients into the bag, Examples include an operation of shaking with the opening closed, and 3) an operation of spreading the batter on a relatively wide container such as a plate and rolling the ingredients on the batter. On the other hand, methods for attaching the batter containing the coating material of the present invention to the ingredients include immersing the ingredients in the batter and spraying the ingredients with the batter.
衣材を付着させた具材の油ちょうは、常法に従って行うことができる。油ちょうの加熱温度(油温)、加熱時間等は、具材の種類や大きさ等に応じて適宜設定すればよい。
The ingredients with the batter attached can be fried according to the usual method. The heating temperature (oil temperature), heating time, etc. of oil frying may be appropriately set according to the type and size of ingredients.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited only to these examples.
(1.小麦粉の製造)
アメリカ産軟質小麦(WW、穀粒の粗蛋白質含量は約10.3%;水分含量13.5%)とカナダ産硬質小麦(1CW、穀粒の粗蛋白質含量は約13.7%;水分含量13.5%)を異なる比率で含む原料小麦を製粉し、次いで空気分級により粒径の細かい部分を除去することで、表1に記載の性質を有する小麦粉No.1~11を製造した。対照として、アメリカ産軟質小麦を製粉し、分級しないで製造した小麦粉No.12を用いた。 (1. Manufacture of wheat flour)
American soft wheat (WW, kernel crude protein content is about 10.3%; moisture content is 13.5%) and Canadian hard wheat (1 CW, kernel crude protein content is about 13.7%; moisture content). 13.5%) in different ratios, and then by air classification to remove fine particle size portions, flour no. 1-11 were produced. As a control, flour no. 12 was used.
アメリカ産軟質小麦(WW、穀粒の粗蛋白質含量は約10.3%;水分含量13.5%)とカナダ産硬質小麦(1CW、穀粒の粗蛋白質含量は約13.7%;水分含量13.5%)を異なる比率で含む原料小麦を製粉し、次いで空気分級により粒径の細かい部分を除去することで、表1に記載の性質を有する小麦粉No.1~11を製造した。対照として、アメリカ産軟質小麦を製粉し、分級しないで製造した小麦粉No.12を用いた。 (1. Manufacture of wheat flour)
American soft wheat (WW, kernel crude protein content is about 10.3%; moisture content is 13.5%) and Canadian hard wheat (1 CW, kernel crude protein content is about 13.7%; moisture content). 13.5%) in different ratios, and then by air classification to remove fine particle size portions, flour no. 1-11 were produced. As a control, flour no. 12 was used.
試験例1 唐揚げ
鶏もも肉を1個20gとなるよう切り分け、これに表1記載の小麦粉を、肉100gあたりの付着量が20gになるよう振り掛けて付着させた。小麦粉が付着した鶏もも肉を、170℃に熱したサラダ油で4分間油ちょうして唐揚げを製造した。粗熱を取った状態の製造直後の唐揚げ、製造後に室温(約25℃)にて4時間保存した唐揚げ、及びホットウォーマー(65℃)で3時間保存後の唐揚げについて、衣のサクサク感を評価した。またホットウォーマー3時間保管後に衣の硬さを評価した。評価は、10名の訓練されたパネラーが下記評価基準に従って実施した。評価結果の平均値を表1に示す。
〔評価基準〕
(サクサク感)
5点:対照よりもサクサク感が良好。
4点:対照よりもサクサク感がやや良好。
3点:対照とサクサク感が同等である。
2点:対照よりもサクサク感がやや不良。
1点:対照よりもサクサク感が不良。
(硬さ)
3点:歯切れよく、軽い食感でバランス良好。
2点:硬さ、ヒキがやや目立つ。
1点:硬さ、ヒキが目立ち、不良。 Test Example 1 Fried Chicken Chicken thighs were cut into 20g pieces, and the wheat flour shown in Table 1 was sprinkled on the chicken thighs so that the coating amount was 20g per 100g of meat. Chicken thighs coated with wheat flour were fried in salad oil heated to 170° C. for 4 minutes to produce fried chicken. For fried chicken immediately after production in a state where the heat has been removed, fried chicken stored for 4 hours at room temperature (about 25 ° C) after production, and fried chicken after storage for 3 hours in a hot warmer (65 ° C), the batter is crispy. evaluated the feeling. Also, the hardness of the clothes was evaluated after being stored in a hot warmer for 3 hours. Evaluation was performed by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
〔Evaluation criteria〕
(Crispy feeling)
5 points: Better crispness than the control.
4 points: Slightly better crispness than the control.
3 points: Equivalent crispness to the control.
2 points: slightly poorer in crispness than the control.
1 point: The crispness is poorer than that of the control.
(Hardness)
3 points: Good crispness, light texture and good balance.
2 points: Hardness and cracks are slightly conspicuous.
1 point: Hardness, conspicuous cracks, poor.
鶏もも肉を1個20gとなるよう切り分け、これに表1記載の小麦粉を、肉100gあたりの付着量が20gになるよう振り掛けて付着させた。小麦粉が付着した鶏もも肉を、170℃に熱したサラダ油で4分間油ちょうして唐揚げを製造した。粗熱を取った状態の製造直後の唐揚げ、製造後に室温(約25℃)にて4時間保存した唐揚げ、及びホットウォーマー(65℃)で3時間保存後の唐揚げについて、衣のサクサク感を評価した。またホットウォーマー3時間保管後に衣の硬さを評価した。評価は、10名の訓練されたパネラーが下記評価基準に従って実施した。評価結果の平均値を表1に示す。
〔評価基準〕
(サクサク感)
5点:対照よりもサクサク感が良好。
4点:対照よりもサクサク感がやや良好。
3点:対照とサクサク感が同等である。
2点:対照よりもサクサク感がやや不良。
1点:対照よりもサクサク感が不良。
(硬さ)
3点:歯切れよく、軽い食感でバランス良好。
2点:硬さ、ヒキがやや目立つ。
1点:硬さ、ヒキが目立ち、不良。 Test Example 1 Fried Chicken Chicken thighs were cut into 20g pieces, and the wheat flour shown in Table 1 was sprinkled on the chicken thighs so that the coating amount was 20g per 100g of meat. Chicken thighs coated with wheat flour were fried in salad oil heated to 170° C. for 4 minutes to produce fried chicken. For fried chicken immediately after production in a state where the heat has been removed, fried chicken stored for 4 hours at room temperature (about 25 ° C) after production, and fried chicken after storage for 3 hours in a hot warmer (65 ° C), the batter is crispy. evaluated the feeling. Also, the hardness of the clothes was evaluated after being stored in a hot warmer for 3 hours. Evaluation was performed by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
〔Evaluation criteria〕
(Crispy feeling)
5 points: Better crispness than the control.
4 points: Slightly better crispness than the control.
3 points: Equivalent crispness to the control.
2 points: slightly poorer in crispness than the control.
1 point: The crispness is poorer than that of the control.
(Hardness)
3 points: Good crispness, light texture and good balance.
2 points: Hardness and cracks are slightly conspicuous.
1 point: Hardness, conspicuous cracks, poor.
試験例1 天ぷら
表1記載の小麦粉100質量部に対して水160質量部を混合し、軽くかき混ぜて天ぷら用バッター液を製造した。尾付き海老(20g/1尾)は、殻を剥いて水気を取り、打ち粉をしてからバッター液を海老の身全体に絡め、170℃の油槽に投入して2分半油ちょうし、海老天ぷらを製造した。粗熱を取った状態の製造直後の海老天ぷら、及び製造後に室温(約25℃)にて4時間保管した海老天ぷらについて、試験例1と同様の手順で衣のサクサク感を評価した。また常温4時間保管後に衣の硬さを評価した。評価結果の平均値を表1に示す。 Test Example 1 Tempura 100 parts by mass of wheat flour shown in Table 1 was mixed with 160 parts by mass of water, and lightly stirred to prepare a batter for tempura. Shrimp with tail (20g/1) is peeled, dried, dusted with flour, coated with batter, placed in an oil bath at 170°C, and fried for 2.5 minutes. I made tempura. The crispiness of the batter was evaluated in the same procedure as in Test Example 1 for the shrimp tempura immediately after production in which the heat was removed and the shrimp tempura stored at room temperature (about 25 ° C.) for 4 hours after production. In addition, the hardness of the batter was evaluated after being stored at room temperature for 4 hours. Table 1 shows the average values of the evaluation results.
表1記載の小麦粉100質量部に対して水160質量部を混合し、軽くかき混ぜて天ぷら用バッター液を製造した。尾付き海老(20g/1尾)は、殻を剥いて水気を取り、打ち粉をしてからバッター液を海老の身全体に絡め、170℃の油槽に投入して2分半油ちょうし、海老天ぷらを製造した。粗熱を取った状態の製造直後の海老天ぷら、及び製造後に室温(約25℃)にて4時間保管した海老天ぷらについて、試験例1と同様の手順で衣のサクサク感を評価した。また常温4時間保管後に衣の硬さを評価した。評価結果の平均値を表1に示す。 Test Example 1 Tempura 100 parts by mass of wheat flour shown in Table 1 was mixed with 160 parts by mass of water, and lightly stirred to prepare a batter for tempura. Shrimp with tail (20g/1) is peeled, dried, dusted with flour, coated with batter, placed in an oil bath at 170°C, and fried for 2.5 minutes. I made tempura. The crispiness of the batter was evaluated in the same procedure as in Test Example 1 for the shrimp tempura immediately after production in which the heat was removed and the shrimp tempura stored at room temperature (about 25 ° C.) for 4 hours after production. In addition, the hardness of the batter was evaluated after being stored at room temperature for 4 hours. Table 1 shows the average values of the evaluation results.
Claims (16)
- 下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する、フライ食品用衣材:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。 A coating material for fried food containing 50% by mass or more of wheat flour derived from common wheat and having the following properties:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash. - 前記小麦粉が軟質小麦由来の小麦粉と硬質小麦由来の小麦粉を含有する、請求項1記載のフライ食品用衣材。 The coating material for fried food according to claim 1, wherein the wheat flour contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.
- 前記軟質小麦の穀粒の粗蛋白含量が9.5~10.5質量%であり、前記硬質小麦の穀粒の粗蛋白含量が11.0~14.0質量%である、請求項2記載のフライ食品用衣材。 The crude protein content of the soft wheat kernels is 9.5-10.5% by mass, and the crude protein content of the hard wheat kernels is 11.0-14.0% by mass. of fried foods.
- 前記小麦粉が粒径44.0μm以上の画分を90体積%以上含有する、請求項1~3のいずれか1項記載のフライ食品用衣材。 The coating material for fried foods according to any one of claims 1 to 3, wherein the wheat flour contains 90% by volume or more of the fraction having a particle size of 44.0 µm or more.
- 具材に請求項1~4のいずれか1項記載のフライ食品用衣材を付着させ、油ちょうすることを含む、フライ食品の製造方法。 A method for producing fried food, comprising attaching the fried food coating material according to any one of claims 1 to 4 to ingredients and frying.
- 前記フライ食品用衣材をブレダーとして前記具材に付着させる、請求項5記載の方法。 The method according to claim 5, wherein the fried food batter is attached to the ingredients as a blender.
- 前記フライ食品用衣材を含むバッター液を前記具材に付着させる、請求項5記載の方法。 The method according to claim 5, wherein the batter liquid containing the batter for fried food is adhered to the ingredients.
- 下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材としての使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。 Use of a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties as a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash. - 前記小麦粉が軟質小麦由来の小麦粉と硬質小麦由来の小麦粉を含有する、請求項8記載の使用。 The use according to claim 8, wherein the wheat flour contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.
- 前記軟質小麦の穀粒の粗蛋白含量が9.5~10.5質量%であり、前記硬質小麦の穀粒の粗蛋白含量が11.0~14.0質量%である、請求項9記載の使用。 The crude protein content of the soft wheat kernels is 9.5-10.5% by mass, and the crude protein content of the hard wheat kernels is 11.0-14.0% by mass. Use of.
- 前記小麦粉が粒径44.0μm以上の画分を90体積%以上含有する、請求項8~10のいずれか1項記載の使用。 The use according to any one of claims 8 to 10, wherein the wheat flour contains 90% by volume or more of the fraction having a particle size of 44.0 µm or more.
- 下記の性質を有する普通小麦由来の小麦粉を50質量%以上含有する粉末の、フライ食品用衣材の製造における使用:
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。 Use of a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties in the production of a coating material for fried foods:
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash. - 前記小麦粉が軟質小麦由来の小麦粉と硬質小麦由来の小麦粉を含有する、請求項12記載の使用。 The use according to claim 12, wherein the wheat flour contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.
- 前記軟質小麦の穀粒の粗蛋白含量が9.5~10.5質量%であり、前記硬質小麦の穀粒の粗蛋白含量が11.0~14.0質量%である、請求項13記載の使用。 14. The method according to claim 13, wherein the crude protein content of the soft wheat kernels is 9.5-10.5% by mass and the crude protein content of the hard wheat kernels is 11.0-14.0% by mass. Use of.
- 前記小麦粉が粒径44.0μm以上の画分を90体積%以上含有する、請求項12~14のいずれか1項記載の使用。 The use according to any one of claims 12 to 14, wherein the wheat flour contains 90% by volume or more of the fraction having a particle size of 44.0 µm or more.
- 下記の性質を有するフライ食品用衣材用小麦粉:
普通小麦由来の小麦粉である、
粗蛋白含量が7.0~10.8質量%、
平均粒径が80~120μm、
灰分が0.25~0.55質量%。
Coating flour for fried foods having the following properties:
Flour derived from common wheat,
Crude protein content of 7.0 to 10.8% by mass,
an average particle size of 80 to 120 μm,
0.25 to 0.55% by mass of ash.
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Citations (7)
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EP0155760A1 (en) * | 1984-02-13 | 1985-09-25 | The Griffith Laboratories, Limited | A method for coating food products and food coating compositions for carrying out said method |
JPH0984541A (en) * | 1995-07-14 | 1997-03-31 | Kanegafuchi Chem Ind Co Ltd | Batter mix and its production |
JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
JP2002065195A (en) * | 2000-08-29 | 2002-03-05 | Nitto Seifun Kk | Frying coating material and fried food using the same |
JP2018000096A (en) * | 2016-06-30 | 2018-01-11 | 熊本製粉株式会社 | Mix powder for fried food, batter, manufacturing method therefor and fried product |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
JP2020124140A (en) * | 2019-02-04 | 2020-08-20 | 日清食品ホールディングス株式会社 | Method for producing instant food dry tempura |
-
2021
- 2021-11-05 CN CN202180103780.0A patent/CN118159144A/en active Pending
- 2021-11-05 WO PCT/JP2021/040737 patent/WO2023079675A1/en active Application Filing
- 2021-11-05 JP JP2023557535A patent/JPWO2023079675A1/ja active Pending
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0155760A1 (en) * | 1984-02-13 | 1985-09-25 | The Griffith Laboratories, Limited | A method for coating food products and food coating compositions for carrying out said method |
JPH0984541A (en) * | 1995-07-14 | 1997-03-31 | Kanegafuchi Chem Ind Co Ltd | Batter mix and its production |
JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
JP2002065195A (en) * | 2000-08-29 | 2002-03-05 | Nitto Seifun Kk | Frying coating material and fried food using the same |
JP2018000096A (en) * | 2016-06-30 | 2018-01-11 | 熊本製粉株式会社 | Mix powder for fried food, batter, manufacturing method therefor and fried product |
JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
JP2020124140A (en) * | 2019-02-04 | 2020-08-20 | 日清食品ホールディングス株式会社 | Method for producing instant food dry tempura |
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