WO2024034626A1 - Fried food coating composition and method for producing coated fried food product using same - Google Patents
Fried food coating composition and method for producing coated fried food product using same Download PDFInfo
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- WO2024034626A1 WO2024034626A1 PCT/JP2023/029014 JP2023029014W WO2024034626A1 WO 2024034626 A1 WO2024034626 A1 WO 2024034626A1 JP 2023029014 W JP2023029014 W JP 2023029014W WO 2024034626 A1 WO2024034626 A1 WO 2024034626A1
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- fried food
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
-
- 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 powdered fried food batter composition that can be used as a batter material for battered fried foods.
- Fried foods are foods obtained by heating fried seeds in oil stored in an oil tank, that is, fried with oil, and are broadly divided into fried foods, deep-fried foods, and fried foods with batter, such as fried chicken and tempura. Fried food is obtained by frying the ingredients without any batter attached to them, and does not have a batter. On the other hand, battered fried foods use ingredients with a batter attached to the surface as fried ingredients. The fragrant flavor of the oil and the flavor of the ingredients combine to create a flavor and texture that is not found in deep-fried noodles, making it extremely popular.
- cooking with abura requires not only the preparation but also the cleanup.
- the amount of oil used in frying that is, the amount of oil stored in the oil tank where frying is performed.
- the oil temperature in the frying pan tends to change significantly. Phenomena such as heating the oil tends to cause overheating exceeding the desired temperature. If frying is carried out in a situation where there can be large changes in oil temperature, the moisture in the ingredients during frying will easily transfer to the surrounding batter and evaporate to the outside. Fried foods with batter have a problem in that the ingredients become dry, hard, and lacking in flavor.
- coating materials for deep-fried foods are roughly divided into powdered ones and liquid ones (so-called batters), depending on the form in which they are applied to the ingredients. This is a serious problem with deep-fried foods that use batter. The reason for this is that powdered batter tends to be thinner than batter, and there are often scattered areas on the surface of the ingredients where the batter is not attached. It is.
- Patent Document 1 describes a material for deep-frying (coating material) characterized by containing a fermented seasoning, and the fermented seasoning includes miso, soy sauce, mirin, and vinegar made from wheat and/or soybeans. , brewed seasonings such as nucleic acid seasonings, and fermented seasonings made from fermented metabolites of lactic acid bacteria including bifidobacteria. According to the material for fried food described in Patent Document 1, it is said that it is possible to obtain fried food that has little change over time after cooking and has excellent microwave resistance after storage.
- Patent Document 2 describes a mawashi-type fried chicken mix (coating material) containing fermented seasoning powder derived from fruit and having a pH of 3 to 6 or 8 to 11, and the fermented seasoning powder includes: Examples include alcoholic fermented products, acetic acid fermented products, and lactic acid fermented products of fruits such as apples. According to the mix for fried chicken described in Patent Document 2, it is said that the batter and ingredients have good texture, and there is little deterioration over time after production, so that fried chicken can be easily produced.
- Patent Document 3 describes a granular powder (coating material) obtained by moist heat treating wheat flour and dextrin, and it is said that the average particle diameter of the granular powder should be 50 to 400 ⁇ m.
- Patent Document 3 has good adhesion when sprinkled on foodstuffs, is easy to handle without scattering dust, and can produce fried foods with good texture.
- Patent Document 4 describes a granular powder (coating material) obtained by mixing and granulating wheat flour and/or starch and pregelatinized starch, and when this is used as a fried fried flour of the mawashi type, ingredients and It is said to improve the texture of the batter.
- Patent Documents 1 to 4 are useful as coating materials for battered fried foods, from the viewpoint of reducing the labor burden of frying, the amount of oil used is reduced compared to usual. If the ingredients are fried together with oil in a situation where the oil temperature can vary greatly, the ingredients may become dry, hard, and lacking in flavor, and the texture of the ingredients may not be good. There is room for improvement in terms of stably producing battered fried foods. There has not yet been provided a composition for frying batter that can be used in frying machines that use a relatively small amount of oil and can reduce the work burden of frying machines.
- An object of the present invention is to provide a composition for battering fried foods, which can be used even in fried foods that use a relatively small amount of oil, and can stably produce coated fried foods with good texture of ingredients. It is.
- the present invention provides a powdered fried food coating composition that is used as a coating when producing battered fried foods made by frying ingredients to which the coating has adhered, and which is applied to the ingredients as it is in powder form.
- This is a composition for a batter for fried foods that is used by adhering to it, and contains granular flour containing wheat flour and dextrin, and a fermented wheat seasoning.
- the present invention is a method for producing a battered fried food, which includes the step of applying the above-mentioned fried food batter composition of the present invention to ingredients as it is, and then frying the ingredients.
- composition for frying batter of the present invention contains at least granular flour containing wheat flour and dextrin, and a fermented wheat seasoning, and is in powder form at room temperature and pressure.
- the granular powder used in the present invention is an aggregate of a large number of granules, and each granule contains at least wheat flour and dextrin.
- the flour contained in the granular flour used in the present invention may be any flour that can be used for food, such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, etc., and one of these flours may be used alone. It can be used alone or in combination of two or more kinds.
- the dextrin contained in the granular powder used in the present invention may be any dextrin that can be used in foods.
- dextrin prepared using a known method using starch as a raw material can be used.
- starches that can be used as raw materials for dextrin include starches such as tapioca, potato, wheat, corn, and waxy corn, and one type of these can be used alone or two or more types can be used in combination.
- the dextrin contained in the granular powder used in the present invention preferably has a dextrose equivalent (DE value) of 2 to 25, more preferably 5 to 20.
- DE value dextrose equivalent
- the texture and appearance of the batter of the battered fried food produced using the composition for deep-fried food batter are improved. can be further improved.
- Dextrin having a DE value within a desired range can be prepared, for example, by stepwise hydrolyzing starch as a raw material while measuring the amount of glucose.
- the total content of wheat flour and dextrin in the granular powder (or each granule constituting the granular powder) used in the present invention is preferably based on the total mass of the granular powder (or each granule constituting the granular powder).
- the content is 85% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and most preferably 100% by mass. That is, it is most preferable that the granular powder used in the present invention contains only wheat flour and dextrin.
- the content mass ratio of wheat flour and dextrin in the granular powder used in the present invention is preferably 97:3 to 70:30, more preferably 95:5 to 95:5 as wheat flour:dextrin. 77:23, more preferably 92:8 to 84:16.
- the above-mentioned content mass ratio is typically the same as the blending mass ratio of wheat flour and dextrin as raw materials when producing granular powder.
- Each granule constituting the granular powder used in the present invention is typically granulated from a mixture containing wheat flour and dextrin.
- the mixture is usually a powder mixture that is powdery at room temperature and pressure.
- any granulation method used in the production of food granules of this type can be used without any particular restriction, such as fluidized bed granulation, agitation granulation, spray drying, and compression pulverization. Can be used.
- each granule constituting the granular powder used in the present invention may further contain a binding agent (binder) that binds the active ingredients together, but it is a safe and secure food product. It is preferable not to include a binder from the viewpoint of providing the following properties.
- Granules that do not contain a binder can be obtained by adding water or steam to a mixture containing flour and dextrin, preferably by adding water or steam to the mixture, and then moistening the mixture. It can be obtained by granulating from.
- the granular powder used in the present invention is preferably a moist heat-treated mixture containing wheat flour and dextrin.
- the granular powder, which is the moist heat-treated product has a porous structure in which many voids are formed. By using this, the texture of fried food can be further improved.
- the moist heat treated product is produced by, for example, placing a mixture containing wheat flour and dextrin in a fluidized tank or a stirring tank, and heating the mixture in a state where the mixture is moistened by adding water or steam to the mixture. You can get it by doing that.
- granular powder which is a moist heat-treated mixture containing wheat flour and dextrin, is obtained.
- the moist heat treatment of the mixture containing wheat flour and dextrin can also be performed using, for example, a heat treatment apparatus described in JP-A-2009-34038.
- the size of the granular powder used in the present invention is not particularly limited as long as it is of a size that can be used as a coating material, but from the viewpoint of a composition for deep-frying coating that is used in powdered form and attached to ingredients.
- the average particle diameter is preferably 50 to 1000 ⁇ m, more preferably 80 to 500 ⁇ m, and even more preferably 100 to 300 ⁇ m.
- common wheat flour and dextrin have a particle size distribution of several ⁇ m to several tens of ⁇ m, and the average particle size is less than 100 ⁇ m.
- the average particle size of the granulated powder can be adjusted, for example, by pulverizing a granulated product obtained from a mixture (moist heat treated product) containing wheat flour and dextrin using a known method.
- the "average particle diameter” refers to the volume average diameter (MV) of particles calculated by laser diffraction/scattering method.
- the average particle diameter of particles such as granular powder can be measured using a commercially available laser diffraction/scattering particle size distribution measuring device (for example, Microtrac MT3000II; Nikkiso Co., Ltd.).
- the content of granular powder in the composition for frying batter of the present invention is preferably 40 to 97% by mass, more preferably 50 to 95% by mass, and still more preferably 60 to 90% by mass, based on the total mass of the composition. %. If the content of granular flour in the composition for deep-fried food batter is too low, the texture of the composition for deep-fried food obtained using it may become hard; if the content is too high, the composition for deep-fried food batter The color of the coating on the item may become too dark, leading to a deterioration in appearance.
- the fermented wheat seasoning used in the present invention is a seasoning obtained by fermenting a raw material containing wheat as a fermentation source using microorganisms.
- the wheat used as the fermentation source for example, various wheat flours, whole wheat flour, wheat-derived gluten, etc. that can be used as raw materials for the granular flour used in the present invention can be used.
- the fermentation source may further contain raw materials other than wheat instead of or in addition to wheat. Examples of the above-mentioned raw materials other than wheat include vegetable raw materials other than wheat such as grains and beans; starches, sugars, and the like.
- the content of wheat in the fermentation source is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably It is 100% by mass. That is, it is most preferable that the fermentation source contains only wheat. In other words, it is preferable that the fermented wheat seasoning used in the present invention uses only wheat as a fermentation source.
- the wheat content in the fermentation source is typically the same as the wheat content in the fermented wheat seasoning obtained using the fermentation source.
- the "fermentation treatment using microorganisms as a fermentation source" necessary to obtain the fermented wheat seasoning used in the present invention can be carried out by a method similar to a known brewing method.
- the wheat fermented seasoning used in the present invention can be obtained by first allowing the koji mold to act on a fermentation source (a raw material containing wheat), and then allowing a fermentation microorganism to act on the fermentation source.
- the fermenting microorganism may be any microorganism that can assimilate fermentation sources consisting of raw materials including wheat, and examples thereof include yeasts such as Saccharomyces and Candida, lactic acid bacteria, acetic acid bacteria, and filamentous bacteria.
- yeasts such as Saccharomyces and Candida
- lactic acid bacteria lactic acid bacteria
- acetic acid bacteria acetic acid bacteria
- filamentous bacteria The species can be used alone or in combination of two or more species.
- the fermented wheat seasoning obtained thereby is usually in a liquid state, so it is preferable to dry it and make it into a powder form.
- a liquid fermented wheat seasoning is filtered to remove solid content, and then powdered using a known drying method such as spray drying or freeze drying.
- the fermented wheat seasoning used in the present invention for example, a commercially available fermented wheat seasoning, the fermented seasoning described in Patent Document 1, and the concentrated seasoning liquid described in JP-A-2007-228946 can also be used. When these are in liquid form, it is preferable to make them into powder form in the same manner as described above.
- the content of the fermented wheat seasoning in the composition for deep-fried food batter of the present invention is preferably 0.0000% based on the total mass of the composition, from the viewpoint of more reliably achieving the desired effects of the present invention.
- the amount is preferably 0.05 to 2% by weight, more preferably 0.1 to 1.75% by weight, and even more preferably 0.2 to 1.5% by weight.
- the fried food batter composition of the present invention may contain other components other than the above-mentioned components (granular flour, fermented wheat seasoning).
- those conventionally used in coating materials for coated fried foods can be used without particular limitation, such as flours, starches, sugars, proteins, dietary fibers, and thickeners. , swelling agents, emulsifiers, spices, seasonings other than fermented wheat seasonings, vitamins, minerals, pigments, and fragrances, and one type of these can be used alone or two or more types can be used in combination.
- the content of other components other than granular flour and fermented wheat seasoning in the composition for frying batter of the present invention is preferably less than 60% by mass, more preferably less than 50% by mass, based on the total mass of the composition. It is.
- the fried food batter composition of the present invention can be produced by mixing raw materials including granular flour and fermented wheat seasoning. Each raw material is usually a powder at room temperature and pressure.
- the composition for frying batter of the present invention typically consists mainly of powder, but may also contain granules, grains, and pieces having a larger particle size than powder.
- the composition for battering fried foods of the present invention is used as a batter when producing battered fried foods, which are prepared by frying ingredients to which the coating has adhered. Further, the fried food batter composition of the present invention is used by being attached to ingredients in powder form, and specifically, for example, is used as a dusting agent or a blender. When the composition for frying batter of the present invention is used as a dusting powder, typically after applying the composition to the surface of the ingredients, another layer is applied to the surface of the ingredients (the surface to which the composition is applied). Attach batter to obtain fried seeds. When the fried food batter composition of the present invention is used as a breader, the composition is typically applied to the surface of the ingredients so that the composition is on the outermost surface of the fried dough.
- the composition when only the fried food batter composition of the present invention is used as a coating material, the composition is adhered to the surface of the ingredients to obtain fried dough.
- the fried food batter composition of the present invention and another coating material together as a coating material after adhering the other coating material to the surface of the ingredients, further apply the composition. Let it adhere and obtain fried seeds.
- composition for frying batter of the present invention can be used as a batter by dissolving or dispersing it in an aqueous liquid such as water.
- aqueous liquid such as water
- the present invention includes a method for producing a battered fried food using the above-described fried food batter composition of the present invention.
- the manufacturing method of the present invention will be explained below. Regarding the points not particularly explained in the production method of the present invention, the above-mentioned explanation regarding the composition for frying batter of the present invention applies as appropriate.
- the manufacturing method of the present invention includes the step of attaching the powdered fried food batter composition of the present invention to the ingredients as it is, and then frying the ingredients, that is, the fried seeds. Through the above steps, the battered fried food that is the production target is obtained. Specifically, the battered fried food is, for example, fried chicken or tempura.
- ingredients conventionally used as ingredients for battered fried foods can be used without particular restriction, such as meat such as chicken and pork; seafood such as fish, squid, octopus, and shellfish; vegetables. and mushrooms.
- the size of the ingredients can be arbitrarily set depending on the size of the desired battered fried food.
- the method of attaching the composition for deep-fried food batter of the present invention to ingredients there are no particular restrictions on the method of attaching the composition for deep-fried food batter of the present invention to ingredients.
- one of the following methods 1) to 3) can be carried out alone or in combination of two or more.
- the composition for frying batter that is attached to the ingredients may be used as a dusting powder or as a blender.
- batter and/or bread crumbs can be further applied to the surface of the ingredients.
- the surface of the ingredients is previously coated with flour, water, seasoning liquid, etc. having a composition different from that of the composition. Egg wash, batter, etc. may be applied.
- the fried food batter composition of the present invention is present on the outermost surface of the fried noodles. Therefore, in the production method of the present invention, it is preferable to use the fried food batter composition of the present invention, which is attached to ingredients, as a blender.
- the amount of the fried food batter composition attached to the ingredients is not particularly limited, but is preferably 10 to 50 parts by weight, more preferably 15 to 40 parts by weight, based on 100 parts by weight of the ingredients. It is.
- the fried food coating composition may be applied to a part of the surface of the ingredients, it is preferably applied to the entire surface of the ingredients from the viewpoint of improving the texture of the battered fried food.
- the ingredients may be seasoned before the fried food batter composition of the present invention is applied to the ingredients.
- the ingredients (deep-fried dumplings) to which the composition has been attached may be You may let it stand for 5 to 15 minutes before frying.
- frying of the ingredients (fried dough) to which the deep-fried food coating composition has adhered can be carried out according to a conventional method. Deep frying is typically carried out by heating the fried seeds in oil contained in an oil tank. Specific examples of fried foods that can be used in the production method of the present invention include deep frying and fried grilling. "Deep frying” here refers to frying in which the entire part of the fried dough is immersed in oil, and “deep frying” refers to frying in which part of the fried dough is exposed without being immersed in oil. Refers to oil frying done in a state.
- the amount of oil used in frying is not particularly limited. Since the composition is used for the purpose of use, the amount may be smaller than usual. When the amount of oil used in frying is small, the effort required for preparing the frying and cleaning up afterwards is reduced, making it possible to efficiently produce coated fried foods. From this point of view, according to the manufacturing method of the present invention, when performing deep frying, it is possible to use a smaller amount of oil in the frying compared to normal deep frying. Specifically, the relatively small amount of oil used here refers to, for example, when deep-frying is carried out by heating fried seeds in oil stored in an oil tank in accordance with a conventional method.
- the depth of the oil (the length in the vertical direction from the oil level to the bottom of the oil tank) is preferably 2 cm or less, more preferably 1 cm or less.
- the amount of oil used in normal deep frying depends on the size of the ingredients, etc., but the depth of the oil in the oil tank is about 5 to 10 cm.
- the coated fried food produced by the production method of the present invention can be stored in various environments.
- the product may be stored at a temperature of about 30 to 50 degrees Celsius inside a food warmer, it may be stored at a temperature of about 15 to 30 degrees Celsius in an environment where the ambient temperature is around room temperature, or it may be stored at a temperature of about 0 degrees Celsius or more. It may be stored refrigerated at 15°C or lower, or frozen at a temperature of 0°C or lower.
- the battered fried food produced by the production method of the present invention may be reheated in a microwave, oven, re-frying, etc., as necessary, before eating.
- a powder mixture was obtained by mixing 90 parts by mass of wheat flour (soft flour) and 10 parts by mass of dextrin (DE value: 12), and the powder mixture was treated using a heat treatment apparatus described in JP-A No. 2009-34038.
- a moist heat treatment was performed. Specifically, after adjusting the pressure (gauge pressure) in the stirring container of the heat treatment apparatus to 25 kPa and the ambient temperature to 105° C., the powder mixture is introduced into the stirring container.
- the powder mixture is subjected to a moist heat treatment by spraying 10 parts by mass of water per 100 parts by mass of the powder mixture for 5 seconds while stirring, and the flour and dextrin are removed.
- a moist heat-treated mixture containing the following ingredients was obtained. After drying the moist heat treated product, it was cooled and sized using a sieve to obtain granular powder A. Further, granular flour B was produced in the same manner as granular flour A except that only wheat flour (soft flour) was used without using dextrin.
- Examples 1 to 18, Comparative Examples 1 to 7 Production of composition for deep-frying batter
- Raw materials were mixed according to the formulations shown in Tables 1 to 3 below and stirred until homogeneous to produce a powdered deep-fried food batter composition at room temperature and pressure.
- the raw materials used are as follows. Note that the liquid fermented seasoning was used in powder form by freeze-drying.
- - Granular powder A Granules of a moist heat treated mixture of wheat flour (soft flour) and dextrin, average particle size 220 ⁇ m.
- - Granular powder B granulated product of wet heat treated wheat flour (soft flour), average particle size 220 ⁇ m.
- ⁇ Fermented seasoning A "Powdered fermented umami seasoning PN” manufactured by Kikkoman Corporation, fermentation source is wheat.
- ⁇ Fermented seasoning B “Powdered soy sauce DL” manufactured by Kikkoman Corporation, fermented source is wheat and soybean.
- ⁇ Fermented seasoning C "Ryomi D” manufactured by Kikkoman Corporation, fermentation source is rice.
- ⁇ Fermented seasoning D “Ajishirube MP” manufactured by Takara Shuzo Co., Ltd., fermentation source is rice and corn.
- ⁇ Fermented seasoning E Mann's Grape Fermented Seasoning Liquid manufactured by Mann's Wine Co., Ltd. The fermentation source is grapes.
- ⁇ Wheat flour Made by Nisshin Seifun Co., Ltd., soft flour.
- Fried chicken which is a type of battered fried food, was produced using any one of the fried food batter compositions of each of the Examples and Comparative Examples. Specifically, first, a plurality of meat blocks each weighing 50 g were cut out from one chicken thigh, and each meat block was seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. Next, the seasoned meat mass was coated with a composition for deep-frying batter in an amount of 25 parts by mass per chicken thigh to obtain fried dough. Separately, 200 mL of salad oil was placed in a pot (oil tank) with a capacity of 450 mL and heated, and the oil temperature of the salad oil was adjusted to 170°C.
- a pot oil tank
- the depth of the salad oil in the pot was 2 cm or less. Then, while maintaining the heat of the pot at medium heat, put 4 pieces of the above-mentioned fried noodles into the oil in the pot and deep fry for 3 minutes and 30 seconds. Fried chicken) was produced. The texture of the produced fried chicken was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the evaluation scores of the 10 people was determined. The results are shown in Tables 1 to 3 below.
- each example contains granular flour containing wheat flour and dextrin, and a fermented seasoning whose fermentation source is a raw material containing wheat (wheat fermented seasoning), so each comparison that does not satisfy this requirement Compared to the example, the texture of the coated fried food was excellent. In addition, since Example 1 resulted in better texture of battered fried foods than Example 2, it can be seen that a wheat fermented seasoning that uses only wheat as a fermentation source is preferable.
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Abstract
A fried food coating composition according to the present invention is in the form of a powder used as a coating material when producing a coated fried food product that is obtained by frying a main ingredient to which the coating material is adhered, said fried food coating composition being used by adhering to the main ingredient while in the form of a powder. The fried food coating composition according to the present invention contains a wheat fermented seasoning and a granule powder that includes wheat flour and a dextrin. The wheat fermented seasoning preferably uses only wheat as a fermentation source. The content of the wheat fermented seasoning is preferably 0.05-2 mass%.
Description
本発明は、衣付き揚げ物食品における衣の材料として使用可能な粉末状の揚げ物衣用組成物に関する。
The present invention relates to a powdered fried food batter composition that can be used as a batter material for battered fried foods.
揚げ物食品は、油槽に収容された油中で揚種を加熱、すなわち油ちょうすることで得られる食品であり、素揚げと、から揚げ、天ぷら等の衣付き揚げ物食品とに大別される。素揚げは、具材に衣材を付着させずにそのまま油ちょうして得られるもので、衣を有しない。一方、衣付き揚げ物食品は、揚種として、表面に衣材が付着した具材を用いたもので、具材の表面に衣材の油ちょう物からなる衣が付着しており、衣に浸み込んだ油の香ばしい風味と具材の風味とが相俟って、素揚げにはない食味食感を呈し、非常に人気がある。
Fried foods are foods obtained by heating fried seeds in oil stored in an oil tank, that is, fried with oil, and are broadly divided into fried foods, deep-fried foods, and fried foods with batter, such as fried chicken and tempura. Fried food is obtained by frying the ingredients without any batter attached to them, and does not have a batter. On the other hand, battered fried foods use ingredients with a batter attached to the surface as fried ingredients. The fragrant flavor of the oil and the flavor of the ingredients combine to create a flavor and texture that is not found in deep-fried noodles, making it extremely popular.
油ちょうは、他の調理法に比べて、準備だけでなく後片付けにも手間がかかる。油ちょうの作業負担を軽減して揚げ物食品をより簡便に製造するために、油ちょうで使用する油の量、すなわち油ちょうを行う油槽に収容する油の量を少量にすることが考えられる。しかし、油ちょうでの油の使用量が少なくなると、油ちょう中における油温の変化が大きくなる傾向があり、具体的には例えば、油中に揚種を投入した際の油温の低下が大きくなる、油を加熱すると所望の温度を超えた過加熱となりやすい等の現象が生じやすくなる。そして、このような油温の変化が大きくなり得る状況で油ちょうを行うと、油ちょう中に具材の水分が周囲の衣に移行して外部に蒸発しやすくなり、そうして得られた衣付き揚げ物食品は、具材がパサついて硬く風味に乏しいものになってしまうという問題がある。ここで、揚げ物用の衣材は、具材に付着させる際の形態によって、粉末状のものと、液状のもの（いわゆるバッター）とに大別されるところ、前記の問題は特に、粉末状の衣材を用いた衣付き揚げ物食品で深刻である。その理由は、粉末状の衣材は、バッターに比べて、揚種において厚みが薄くなりがちで、しかも、具材の表面に該衣材が付着していない部分が散在する場合が多々あるためである。
Compared to other cooking methods, cooking with abura requires not only the preparation but also the cleanup. In order to reduce the labor burden on frying and to more easily produce fried foods, it is conceivable to reduce the amount of oil used in frying, that is, the amount of oil stored in the oil tank where frying is performed. However, as the amount of oil used in the frying pan decreases, the oil temperature in the frying pan tends to change significantly. Phenomena such as heating the oil tends to cause overheating exceeding the desired temperature. If frying is carried out in a situation where there can be large changes in oil temperature, the moisture in the ingredients during frying will easily transfer to the surrounding batter and evaporate to the outside. Fried foods with batter have a problem in that the ingredients become dry, hard, and lacking in flavor. Here, coating materials for deep-fried foods are roughly divided into powdered ones and liquid ones (so-called batters), depending on the form in which they are applied to the ingredients. This is a serious problem with deep-fried foods that use batter. The reason for this is that powdered batter tends to be thinner than batter, and there are often scattered areas on the surface of the ingredients where the batter is not attached. It is.
特許文献１には、発酵調味料を含有することを特徴とする揚げ物用素材（衣材）が記載され、該発酵調味料として、小麦及び／又は大豆を原料とした味噌、醤油、みりん、食酢、核酸系調味料等の醸造調味料、ビフィズス菌を含む乳酸菌の発酵代謝物を原料とした発酵調味料が例示されている。特許文献１に記載の揚げ物用素材によれば、調理後の経時変化が少なく、しかも保存後の電子レンジ耐性に優れた揚げ物を得ることができるとされている。
特許文献２には、果実由来で且つｐＨが３～６又は８～１１である発酵調味料粉末を含有するまぶしタイプのから揚げ用ミックス（衣材）が記載され、該発酵調味料粉末として、リンゴ等の果実のアルコール発酵物、酢酸発酵物、乳酸発酵物が例示されている。特許文献２に記載のから揚げ用ミックスによれば、衣及び具材の食感が良好で、製造後の経時劣化が少ないから揚げを簡便に製造することができるとされている。
特許文献３には、小麦粉とデキストリンとを湿熱処理してなる顆粒粉（衣材）が記載され、該顆粒粉の平均粒子径は５０～４００μｍであればよいとされている。特許文献３に記載の顆粒粉は、食材にまぶした際の付着性がよく、粉塵が飛散することなくハンドリングが良好で、且つ食感が良好な揚げ物食品を製造できるとされている。
特許文献４には、小麦粉及び／又は澱粉とα化澱粉とを混合造粒して得られた顆粒粉（衣材）が記載され、これをまぶしタイプのから揚げ粉として用いると、具材及び衣の食感が良好になるとされている。 Patent Document 1 describes a material for deep-frying (coating material) characterized by containing a fermented seasoning, and the fermented seasoning includes miso, soy sauce, mirin, and vinegar made from wheat and/or soybeans. , brewed seasonings such as nucleic acid seasonings, and fermented seasonings made from fermented metabolites of lactic acid bacteria including bifidobacteria. According to the material for fried food described in Patent Document 1, it is said that it is possible to obtain fried food that has little change over time after cooking and has excellent microwave resistance after storage.
Patent Document 2 describes a mawashi-type fried chicken mix (coating material) containing fermented seasoning powder derived from fruit and having a pH of 3 to 6 or 8 to 11, and the fermented seasoning powder includes: Examples include alcoholic fermented products, acetic acid fermented products, and lactic acid fermented products of fruits such as apples. According to the mix for fried chicken described in Patent Document 2, it is said that the batter and ingredients have good texture, and there is little deterioration over time after production, so that fried chicken can be easily produced.
Patent Document 3 describes a granular powder (coating material) obtained by moist heat treating wheat flour and dextrin, and it is said that the average particle diameter of the granular powder should be 50 to 400 μm. It is said that the granular powder described in Patent Document 3 has good adhesion when sprinkled on foodstuffs, is easy to handle without scattering dust, and can produce fried foods with good texture.
Patent Document 4 describes a granular powder (coating material) obtained by mixing and granulating wheat flour and/or starch and pregelatinized starch, and when this is used as a fried fried flour of the mawashi type, ingredients and It is said to improve the texture of the batter.
特許文献２には、果実由来で且つｐＨが３～６又は８～１１である発酵調味料粉末を含有するまぶしタイプのから揚げ用ミックス（衣材）が記載され、該発酵調味料粉末として、リンゴ等の果実のアルコール発酵物、酢酸発酵物、乳酸発酵物が例示されている。特許文献２に記載のから揚げ用ミックスによれば、衣及び具材の食感が良好で、製造後の経時劣化が少ないから揚げを簡便に製造することができるとされている。
特許文献３には、小麦粉とデキストリンとを湿熱処理してなる顆粒粉（衣材）が記載され、該顆粒粉の平均粒子径は５０～４００μｍであればよいとされている。特許文献３に記載の顆粒粉は、食材にまぶした際の付着性がよく、粉塵が飛散することなくハンドリングが良好で、且つ食感が良好な揚げ物食品を製造できるとされている。
特許文献４には、小麦粉及び／又は澱粉とα化澱粉とを混合造粒して得られた顆粒粉（衣材）が記載され、これをまぶしタイプのから揚げ粉として用いると、具材及び衣の食感が良好になるとされている。 Patent Document 1 describes a material for deep-frying (coating material) characterized by containing a fermented seasoning, and the fermented seasoning includes miso, soy sauce, mirin, and vinegar made from wheat and/or soybeans. , brewed seasonings such as nucleic acid seasonings, and fermented seasonings made from fermented metabolites of lactic acid bacteria including bifidobacteria. According to the material for fried food described in Patent Document 1, it is said that it is possible to obtain fried food that has little change over time after cooking and has excellent microwave resistance after storage.
Patent Document 2 describes a mawashi-type fried chicken mix (coating material) containing fermented seasoning powder derived from fruit and having a pH of 3 to 6 or 8 to 11, and the fermented seasoning powder includes: Examples include alcoholic fermented products, acetic acid fermented products, and lactic acid fermented products of fruits such as apples. According to the mix for fried chicken described in Patent Document 2, it is said that the batter and ingredients have good texture, and there is little deterioration over time after production, so that fried chicken can be easily produced.
Patent Document 3 describes a granular powder (coating material) obtained by moist heat treating wheat flour and dextrin, and it is said that the average particle diameter of the granular powder should be 50 to 400 μm. It is said that the granular powder described in Patent Document 3 has good adhesion when sprinkled on foodstuffs, is easy to handle without scattering dust, and can produce fried foods with good texture.
Patent Document 4 describes a granular powder (coating material) obtained by mixing and granulating wheat flour and/or starch and pregelatinized starch, and when this is used as a fried fried flour of the mawashi type, ingredients and It is said to improve the texture of the batter.
特許文献１～４に記載の衣材は、衣付き揚げ物食品用の衣材として有用であるものの、油ちょうの作業負担の軽減の観点から通常よりも油の使用量を少量にする等して、油ちょう中における油温の変化が大きくなり得る状況で具材とともに油ちょうした場合には、具材がパサついて硬く風味に乏しいものになってしまうおそれがあり、具材の食感が良好な衣付き揚げ物食品を安定的に製造するという点で改善の余地がある。油の使用量が比較的少ない油ちょうにも使用可能で、油ちょうの作業負担の軽減に対応し得る揚げ物衣用組成物は未だ提供されていない。
Although the coating materials described in Patent Documents 1 to 4 are useful as coating materials for battered fried foods, from the viewpoint of reducing the labor burden of frying, the amount of oil used is reduced compared to usual. If the ingredients are fried together with oil in a situation where the oil temperature can vary greatly, the ingredients may become dry, hard, and lacking in flavor, and the texture of the ingredients may not be good. There is room for improvement in terms of stably producing battered fried foods. There has not yet been provided a composition for frying batter that can be used in frying machines that use a relatively small amount of oil and can reduce the work burden of frying machines.
本発明の課題は、油の使用量が比較的少ない油ちょうにも使用可能で、具材の食感が良好な衣付き揚げ物食品を安定的に製造し得る揚げ物衣用組成物を提供することである。
An object of the present invention is to provide a composition for battering fried foods, which can be used even in fried foods that use a relatively small amount of oil, and can stably produce coated fried foods with good texture of ingredients. It is.
本発明は、衣材が付着した具材を油ちょうしてなる衣付き揚げ物食品の製造時に該衣材として使用される粉末状の揚げ物衣用組成物であって、且つ粉末状のまま具材に付着させて使用する揚げ物衣用組成物であり、小麦粉及びデキストリンを含む顆粒粉と、小麦発酵調味料とを含有する、揚げ物衣用組成物である。
また本発明は、前記の本発明の揚げ物衣用組成物をそのまま具材に付着させた後、該具材を油ちょうする工程を有する、衣付き揚げ物食品の製造方法である。 The present invention provides a powdered fried food coating composition that is used as a coating when producing battered fried foods made by frying ingredients to which the coating has adhered, and which is applied to the ingredients as it is in powder form. This is a composition for a batter for fried foods that is used by adhering to it, and contains granular flour containing wheat flour and dextrin, and a fermented wheat seasoning.
Further, the present invention is a method for producing a battered fried food, which includes the step of applying the above-mentioned fried food batter composition of the present invention to ingredients as it is, and then frying the ingredients.
また本発明は、前記の本発明の揚げ物衣用組成物をそのまま具材に付着させた後、該具材を油ちょうする工程を有する、衣付き揚げ物食品の製造方法である。 The present invention provides a powdered fried food coating composition that is used as a coating when producing battered fried foods made by frying ingredients to which the coating has adhered, and which is applied to the ingredients as it is in powder form. This is a composition for a batter for fried foods that is used by adhering to it, and contains granular flour containing wheat flour and dextrin, and a fermented wheat seasoning.
Further, the present invention is a method for producing a battered fried food, which includes the step of applying the above-mentioned fried food batter composition of the present invention to ingredients as it is, and then frying the ingredients.
本発明の揚げ物衣用組成物は少なくとも、小麦粉及びデキストリンを含む顆粒粉と、小麦発酵調味料とを含有し、常温常圧で粉末状である。
The composition for frying batter of the present invention contains at least granular flour containing wheat flour and dextrin, and a fermented wheat seasoning, and is in powder form at room temperature and pressure.
本発明で用いる顆粒粉は、多数の顆粒の集合体であり、各顆粒は、少なくとも小麦粉及びデキストリンを含む。
The granular powder used in the present invention is an aggregate of a large number of granules, and each granule contains at least wheat flour and dextrin.
本発明で用いる顆粒粉に含まれる小麦粉としては、食品に使用可能な小麦粉であればよく、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
The flour contained in the granular flour used in the present invention may be any flour that can be used for food, such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, etc., and one of these flours may be used alone. It can be used alone or in combination of two or more kinds.
本発明で用いる顆粒粉に含まれるデキストリンとしては、食品に使用可能なデキストリンであればよく、例えば、澱粉を原料として公知の方法を用いて調製したデキストリンを用いることができる。デキストリンの原料となる澱粉としては、例えば、タピオカ、馬鈴薯、小麦、コーン、ワキシーコーン等の澱粉が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
The dextrin contained in the granular powder used in the present invention may be any dextrin that can be used in foods. For example, dextrin prepared using a known method using starch as a raw material can be used. Examples of starches that can be used as raw materials for dextrin include starches such as tapioca, potato, wheat, corn, and waxy corn, and one type of these can be used alone or two or more types can be used in combination.
本発明で用いる顆粒粉に含まれるデキストリンは、デキストロース当量（ＤＥ値）が２～２５であるものが好ましく、５～２０であるものがより好ましい。揚げ物衣用組成物に含まれる顆粒粉が、ＤＥ値が前記の好ましい範囲にあるデキストリンを含むものであると、該揚げ物衣用組成物を用いて製造された衣付き揚げ物食品の衣の食感、外観が一層向上し得る。ＤＥ値が所望の範囲にあるデキストリンは、例えば、原料の澱粉を、ブドウ糖量を測定しながら段階的に加水分解することで調製可能である。
The dextrin contained in the granular powder used in the present invention preferably has a dextrose equivalent (DE value) of 2 to 25, more preferably 5 to 20. When the granular powder contained in the composition for deep-fried food batter contains dextrin having a DE value within the above-mentioned preferred range, the texture and appearance of the batter of the battered fried food produced using the composition for deep-fried food batter are improved. can be further improved. Dextrin having a DE value within a desired range can be prepared, for example, by stepwise hydrolyzing starch as a raw material while measuring the amount of glucose.
本発明で用いる顆粒粉（又は該顆粒粉を構成する各顆粒）における小麦粉及びデキストリンの総含有量は、該顆粒粉（又は該顆粒粉を構成する各顆粒）の全質量に対して、好ましくは８５質量％以上、より好ましくは９０質量％以上、更に好ましくは９５質量％以上、最も好ましくは１００質量％である。すなわち本発明で用いる顆粒粉は、小麦粉及びデキストリンのみを含むことが最も好ましい。
The total content of wheat flour and dextrin in the granular powder (or each granule constituting the granular powder) used in the present invention is preferably based on the total mass of the granular powder (or each granule constituting the granular powder). The content is 85% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and most preferably 100% by mass. That is, it is most preferable that the granular powder used in the present invention contains only wheat flour and dextrin.
本発明で用いる顆粒粉（又は該顆粒粉を構成する各顆粒）における小麦粉とデキストリンとの含有質量比は、小麦粉：デキストリンとして、好ましくは９７：３～７０：３０、より好ましくは９５：５～７７：２３、更に好ましくは９２：８～８４：１６である。前記の含有質量比は、典型的には、顆粒粉を製造する際の原料としての小麦粉とデキストリンとの配合質量比と同じである。
The content mass ratio of wheat flour and dextrin in the granular powder used in the present invention (or each granule constituting the granular powder) is preferably 97:3 to 70:30, more preferably 95:5 to 95:5 as wheat flour:dextrin. 77:23, more preferably 92:8 to 84:16. The above-mentioned content mass ratio is typically the same as the blending mass ratio of wheat flour and dextrin as raw materials when producing granular powder.
本発明で用いる顆粒粉を構成する各顆粒は、典型的には、小麦粉及びデキストリンを含む混合物から造粒されたものである。前記混合物は通常、常温常圧で粉末状の粉体混合物である。斯かる造粒方法としては、この種の食品用顆粒の製造における造粒方法を特に制限無く用いることができ、例えば、流動層造粒法、撹拌造粒法、スプレードライ法、圧縮粉砕法を用いることができる。
Each granule constituting the granular powder used in the present invention is typically granulated from a mixture containing wheat flour and dextrin. The mixture is usually a powder mixture that is powdery at room temperature and pressure. As such a granulation method, any granulation method used in the production of food granules of this type can be used without any particular restriction, such as fluidized bed granulation, agitation granulation, spray drying, and compression pulverization. Can be used.
本発明で用いる顆粒粉を構成する各顆粒は、小麦粉、デキストリン等の有効成分に加えて更に、有効成分どうしを結着させる結着材（バインダー）を含んでいてもよいが、安心安全な食品を提供する等の観点から、結着材を含まないことが好ましい。
結着材を含まない顆粒は、例えば、小麦粉及びデキストリンを含む混合物、好ましくは小麦粉及びデキストリンからなる混合物に、水又は水蒸気を添加する等して、水分を加えて湿らせた上で、該混合物から造粒することで得られる。 In addition to active ingredients such as wheat flour and dextrin, each granule constituting the granular powder used in the present invention may further contain a binding agent (binder) that binds the active ingredients together, but it is a safe and secure food product. It is preferable not to include a binder from the viewpoint of providing the following properties.
Granules that do not contain a binder can be obtained by adding water or steam to a mixture containing flour and dextrin, preferably by adding water or steam to the mixture, and then moistening the mixture. It can be obtained by granulating from.
結着材を含まない顆粒は、例えば、小麦粉及びデキストリンを含む混合物、好ましくは小麦粉及びデキストリンからなる混合物に、水又は水蒸気を添加する等して、水分を加えて湿らせた上で、該混合物から造粒することで得られる。 In addition to active ingredients such as wheat flour and dextrin, each granule constituting the granular powder used in the present invention may further contain a binding agent (binder) that binds the active ingredients together, but it is a safe and secure food product. It is preferable not to include a binder from the viewpoint of providing the following properties.
Granules that do not contain a binder can be obtained by adding water or steam to a mixture containing flour and dextrin, preferably by adding water or steam to the mixture, and then moistening the mixture. It can be obtained by granulating from.
本発明で用いる顆粒粉は、小麦粉及びデキストリンを含む混合物の湿熱処理物であることが好ましい。前記湿熱処理物である顆粒粉は、多数の空隙が形成された多孔質構造を有するため、該顆粒粉を用いて製造された衣付き揚げ物食品は衣の食感が良好であり、該顆粒粉を用いることで揚げ物らしい食感が一層向上し得る。
前記湿熱処理物は、例えば、小麦粉及びデキストリンを含む混合物を流動槽又は撹拌槽に収容し、該混合物に水又は水蒸気を添加する等して該混合物を湿らせた状態で、該混合物を加熱することで得られる。こうして得られた湿熱処理物を常法に従って造粒することで、小麦粉及びデキストリンを含む混合物の湿熱処理物である顆粒粉が得られる。小麦粉及びデキストリンを含む混合物の湿熱処理は、例えば、特開２００９－３４０３８号公報に記載の熱処理装置を用いて行うこともできる。 The granular powder used in the present invention is preferably a moist heat-treated mixture containing wheat flour and dextrin. The granular powder, which is the moist heat-treated product, has a porous structure in which many voids are formed. By using this, the texture of fried food can be further improved.
The moist heat treated product is produced by, for example, placing a mixture containing wheat flour and dextrin in a fluidized tank or a stirring tank, and heating the mixture in a state where the mixture is moistened by adding water or steam to the mixture. You can get it by doing that. By granulating the moist heat-treated product thus obtained according to a conventional method, granular powder, which is a moist heat-treated mixture containing wheat flour and dextrin, is obtained. The moist heat treatment of the mixture containing wheat flour and dextrin can also be performed using, for example, a heat treatment apparatus described in JP-A-2009-34038.
前記湿熱処理物は、例えば、小麦粉及びデキストリンを含む混合物を流動槽又は撹拌槽に収容し、該混合物に水又は水蒸気を添加する等して該混合物を湿らせた状態で、該混合物を加熱することで得られる。こうして得られた湿熱処理物を常法に従って造粒することで、小麦粉及びデキストリンを含む混合物の湿熱処理物である顆粒粉が得られる。小麦粉及びデキストリンを含む混合物の湿熱処理は、例えば、特開２００９－３４０３８号公報に記載の熱処理装置を用いて行うこともできる。 The granular powder used in the present invention is preferably a moist heat-treated mixture containing wheat flour and dextrin. The granular powder, which is the moist heat-treated product, has a porous structure in which many voids are formed. By using this, the texture of fried food can be further improved.
The moist heat treated product is produced by, for example, placing a mixture containing wheat flour and dextrin in a fluidized tank or a stirring tank, and heating the mixture in a state where the mixture is moistened by adding water or steam to the mixture. You can get it by doing that. By granulating the moist heat-treated product thus obtained according to a conventional method, granular powder, which is a moist heat-treated mixture containing wheat flour and dextrin, is obtained. The moist heat treatment of the mixture containing wheat flour and dextrin can also be performed using, for example, a heat treatment apparatus described in JP-A-2009-34038.
本発明で用いる顆粒粉の大きさは、衣材として使用可能な大きさであることを前提として特に制限されないが、粉末状のまま具材に付着させて使用する揚げ物衣用組成物の観点から、平均粒子径が好ましくは５０～１０００μｍ、より好ましくは８０～５００μｍ、更に好ましくは１００～３００μｍである。なお、一般的な小麦粉やデキストリンは、数μｍ～数十μｍの粒子径分布を有しており、平均粒子径は１００μｍ未満である。
顆粒粉の平均粒子径の調整は、例えば、小麦粉及びデキストリンを含む混合物（湿熱処理物）から得られた造粒物を公知の手法で粉砕することで行うことができる。 The size of the granular powder used in the present invention is not particularly limited as long as it is of a size that can be used as a coating material, but from the viewpoint of a composition for deep-frying coating that is used in powdered form and attached to ingredients. The average particle diameter is preferably 50 to 1000 μm, more preferably 80 to 500 μm, and even more preferably 100 to 300 μm. Note that common wheat flour and dextrin have a particle size distribution of several μm to several tens of μm, and the average particle size is less than 100 μm.
The average particle size of the granulated powder can be adjusted, for example, by pulverizing a granulated product obtained from a mixture (moist heat treated product) containing wheat flour and dextrin using a known method.
顆粒粉の平均粒子径の調整は、例えば、小麦粉及びデキストリンを含む混合物（湿熱処理物）から得られた造粒物を公知の手法で粉砕することで行うことができる。 The size of the granular powder used in the present invention is not particularly limited as long as it is of a size that can be used as a coating material, but from the viewpoint of a composition for deep-frying coating that is used in powdered form and attached to ingredients. The average particle diameter is preferably 50 to 1000 μm, more preferably 80 to 500 μm, and even more preferably 100 to 300 μm. Note that common wheat flour and dextrin have a particle size distribution of several μm to several tens of μm, and the average particle size is less than 100 μm.
The average particle size of the granulated powder can be adjusted, for example, by pulverizing a granulated product obtained from a mixture (moist heat treated product) containing wheat flour and dextrin using a known method.
本明細書において「平均粒子径」とは、レーザー回折・散乱法により算出された粒子の体積平均径（ＭＶ）を指す。顆粒粉等の粒子の平均粒子径は、市販のレーザー回折・散乱式粒度分布計測装置（例えば、マイクロトラックＭＴ３０００ＩＩ；日機装株式会社）を用いて測定することができる。
In this specification, the "average particle diameter" refers to the volume average diameter (MV) of particles calculated by laser diffraction/scattering method. The average particle diameter of particles such as granular powder can be measured using a commercially available laser diffraction/scattering particle size distribution measuring device (for example, Microtrac MT3000II; Nikkiso Co., Ltd.).
本発明の揚げ物衣用組成物における顆粒粉の含有量は、該組成物の全質量に対して、好ましくは４０～９７質量％、より好ましくは５０～９５質量％、更に好ましくは６０～９０質量％である。揚げ物衣用組成物における顆粒粉の含有量が少なすぎると、これを用いて得られる揚げ物衣用組成物の食感が硬くなるおそれがあり、該含有量が多すぎると、該揚げ物衣用組成物における衣の色が濃くなりすぎて外観の低下を招くおそれがある。
The content of granular powder in the composition for frying batter of the present invention is preferably 40 to 97% by mass, more preferably 50 to 95% by mass, and still more preferably 60 to 90% by mass, based on the total mass of the composition. %. If the content of granular flour in the composition for deep-fried food batter is too low, the texture of the composition for deep-fried food obtained using it may become hard; if the content is too high, the composition for deep-fried food batter The color of the coating on the item may become too dark, leading to a deterioration in appearance.
本発明で用いる小麦発酵調味料は、小麦を含む原料を発酵源として、微生物による発酵処理を行って調味料としたものである。
前記発酵源として用いる小麦としては、例えば、本発明で用いる顆粒粉の原料として使用可能な各種小麦粉、小麦全粒粉、小麦由来のグルテン等を用いることができる。
前記発酵源は、小麦に代えて、あるいは小麦に加えて更に、小麦以外の原料を含んでいてもよい。前記の小麦以外の原料としては、例えば、穀類、豆類等の小麦以外の植物性原料；澱粉類、糖類等が挙げられる。 The fermented wheat seasoning used in the present invention is a seasoning obtained by fermenting a raw material containing wheat as a fermentation source using microorganisms.
As the wheat used as the fermentation source, for example, various wheat flours, whole wheat flour, wheat-derived gluten, etc. that can be used as raw materials for the granular flour used in the present invention can be used.
The fermentation source may further contain raw materials other than wheat instead of or in addition to wheat. Examples of the above-mentioned raw materials other than wheat include vegetable raw materials other than wheat such as grains and beans; starches, sugars, and the like.
前記発酵源として用いる小麦としては、例えば、本発明で用いる顆粒粉の原料として使用可能な各種小麦粉、小麦全粒粉、小麦由来のグルテン等を用いることができる。
前記発酵源は、小麦に代えて、あるいは小麦に加えて更に、小麦以外の原料を含んでいてもよい。前記の小麦以外の原料としては、例えば、穀類、豆類等の小麦以外の植物性原料；澱粉類、糖類等が挙げられる。 The fermented wheat seasoning used in the present invention is a seasoning obtained by fermenting a raw material containing wheat as a fermentation source using microorganisms.
As the wheat used as the fermentation source, for example, various wheat flours, whole wheat flour, wheat-derived gluten, etc. that can be used as raw materials for the granular flour used in the present invention can be used.
The fermentation source may further contain raw materials other than wheat instead of or in addition to wheat. Examples of the above-mentioned raw materials other than wheat include vegetable raw materials other than wheat such as grains and beans; starches, sugars, and the like.
本発明の所定の効果をより高める観点から、前記発酵源における小麦の含有量は、該発酵源の全質量に対して、好ましくは５０質量％以上、より好ましくは７０質量％以上、更に好ましくは１００質量％である。すなわち前記発酵源は、小麦のみを含むことが最も好ましい。換言すれば、本発明で用いる小麦発酵調味料は、小麦のみを発酵源とするものであることが好ましい。前記発酵源における小麦の含有量は、典型的には、該発酵源を用いて得られた小麦発酵調味料における小麦の含有量と同じである。
From the viewpoint of further enhancing the predetermined effects of the present invention, the content of wheat in the fermentation source is preferably 50% by mass or more, more preferably 70% by mass or more, even more preferably It is 100% by mass. That is, it is most preferable that the fermentation source contains only wheat. In other words, it is preferable that the fermented wheat seasoning used in the present invention uses only wheat as a fermentation source. The wheat content in the fermentation source is typically the same as the wheat content in the fermented wheat seasoning obtained using the fermentation source.
本発明で用いる小麦発酵調味料を得るのに必要な「発酵源の微生物による発酵処理」は、公知の醸造法に準じる方法で実施できる。具体的には例えば、先ず、発酵源（小麦を含む原料）に麹菌を作用させ、次に、該発酵源に発酵微生物を作用させることで、本発明で用いる小麦発酵調味料を得ることができる。前記発酵微生物としては、小麦を含む原料からなる発酵源を資化可能な微生物であればよく、例えば、サッカロミセス属、カンディダ属等の酵母、乳酸菌、酢酸菌、糸状菌が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。前記発酵処理において、発酵源に発酵助剤として酸、塩類、酵素等を加えてもよい。
前記発酵処理は、農林水産省の品質表示基準又は日本農林規格を参考にして行うことができる。
前記発酵処理の終了直後、これによって得られた小麦発酵調味料は通常、液状であるので、これを乾燥させて粉末状にすることが好ましい。具体的には例えば、液状の小麦発酵調味料をろ過して固形分を除去した後、噴霧乾燥、凍結乾燥等の公知の乾燥方法を用いて粉末状にする。 The "fermentation treatment using microorganisms as a fermentation source" necessary to obtain the fermented wheat seasoning used in the present invention can be carried out by a method similar to a known brewing method. Specifically, for example, the wheat fermented seasoning used in the present invention can be obtained by first allowing the koji mold to act on a fermentation source (a raw material containing wheat), and then allowing a fermentation microorganism to act on the fermentation source. . The fermenting microorganism may be any microorganism that can assimilate fermentation sources consisting of raw materials including wheat, and examples thereof include yeasts such as Saccharomyces and Candida, lactic acid bacteria, acetic acid bacteria, and filamentous bacteria. The species can be used alone or in combination of two or more species. In the fermentation process, acids, salts, enzymes, etc. may be added to the fermentation source as fermentation aids.
The fermentation treatment can be performed with reference to the quality labeling standards of the Ministry of Agriculture, Forestry and Fisheries or the Japanese Agricultural Standards.
Immediately after the completion of the fermentation process, the fermented wheat seasoning obtained thereby is usually in a liquid state, so it is preferable to dry it and make it into a powder form. Specifically, for example, a liquid fermented wheat seasoning is filtered to remove solid content, and then powdered using a known drying method such as spray drying or freeze drying.
前記発酵処理は、農林水産省の品質表示基準又は日本農林規格を参考にして行うことができる。
前記発酵処理の終了直後、これによって得られた小麦発酵調味料は通常、液状であるので、これを乾燥させて粉末状にすることが好ましい。具体的には例えば、液状の小麦発酵調味料をろ過して固形分を除去した後、噴霧乾燥、凍結乾燥等の公知の乾燥方法を用いて粉末状にする。 The "fermentation treatment using microorganisms as a fermentation source" necessary to obtain the fermented wheat seasoning used in the present invention can be carried out by a method similar to a known brewing method. Specifically, for example, the wheat fermented seasoning used in the present invention can be obtained by first allowing the koji mold to act on a fermentation source (a raw material containing wheat), and then allowing a fermentation microorganism to act on the fermentation source. . The fermenting microorganism may be any microorganism that can assimilate fermentation sources consisting of raw materials including wheat, and examples thereof include yeasts such as Saccharomyces and Candida, lactic acid bacteria, acetic acid bacteria, and filamentous bacteria. The species can be used alone or in combination of two or more species. In the fermentation process, acids, salts, enzymes, etc. may be added to the fermentation source as fermentation aids.
The fermentation treatment can be performed with reference to the quality labeling standards of the Ministry of Agriculture, Forestry and Fisheries or the Japanese Agricultural Standards.
Immediately after the completion of the fermentation process, the fermented wheat seasoning obtained thereby is usually in a liquid state, so it is preferable to dry it and make it into a powder form. Specifically, for example, a liquid fermented wheat seasoning is filtered to remove solid content, and then powdered using a known drying method such as spray drying or freeze drying.
本発明で用いる小麦発酵調味料としては、例えば、市販の小麦発酵調味料、特許文献１に記載の発酵調味料、特開２００７－２２８９４６号公報に記載の濃厚調味液を用いることもできる。これらが液状である場合は、前記と同様の方法で粉末状にすることが好ましい。
As the fermented wheat seasoning used in the present invention, for example, a commercially available fermented wheat seasoning, the fermented seasoning described in Patent Document 1, and the concentrated seasoning liquid described in JP-A-2007-228946 can also be used. When these are in liquid form, it is preferable to make them into powder form in the same manner as described above.
本発明の揚げ物衣用組成物における小麦発酵調味料の含有量は、本発明の所定の効果を一層確実に奏させるようにする観点から、該組成物の全質量に対して、好ましくは０．０５～２質量％、より好ましくは０．１～１．７５質量％、更に好ましくは０．２～１．５質量％である。
The content of the fermented wheat seasoning in the composition for deep-fried food batter of the present invention is preferably 0.0000% based on the total mass of the composition, from the viewpoint of more reliably achieving the desired effects of the present invention. The amount is preferably 0.05 to 2% by weight, more preferably 0.1 to 1.75% by weight, and even more preferably 0.2 to 1.5% by weight.
本発明の揚げ物衣用組成物には、前記成分（顆粒粉、小麦発酵調味料）以外の他の成分を含有してもよい。前記他の成分としては、衣付き揚げ物食品用の衣材に従来用いられているものを特に制限無く用いることができ、例えば、穀粉類、澱粉類、糖類、蛋白質類、食物繊維、増粘剤、膨張剤、乳化剤、香辛料、小麦発酵調味料以外の調味料、ビタミン類、ミネラル類、色素、香料が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
本発明の揚げ物衣用組成物における顆粒粉及び小麦発酵調味料以外の他の成分の含有量は、該組成物の全質量に対して、好ましくは６０質量％未満、より好ましくは５０質量％未満である。 The fried food batter composition of the present invention may contain other components other than the above-mentioned components (granular flour, fermented wheat seasoning). As the other ingredients, those conventionally used in coating materials for coated fried foods can be used without particular limitation, such as flours, starches, sugars, proteins, dietary fibers, and thickeners. , swelling agents, emulsifiers, spices, seasonings other than fermented wheat seasonings, vitamins, minerals, pigments, and fragrances, and one type of these can be used alone or two or more types can be used in combination.
The content of other components other than granular flour and fermented wheat seasoning in the composition for frying batter of the present invention is preferably less than 60% by mass, more preferably less than 50% by mass, based on the total mass of the composition. It is.
本発明の揚げ物衣用組成物における顆粒粉及び小麦発酵調味料以外の他の成分の含有量は、該組成物の全質量に対して、好ましくは６０質量％未満、より好ましくは５０質量％未満である。 The fried food batter composition of the present invention may contain other components other than the above-mentioned components (granular flour, fermented wheat seasoning). As the other ingredients, those conventionally used in coating materials for coated fried foods can be used without particular limitation, such as flours, starches, sugars, proteins, dietary fibers, and thickeners. , swelling agents, emulsifiers, spices, seasonings other than fermented wheat seasonings, vitamins, minerals, pigments, and fragrances, and one type of these can be used alone or two or more types can be used in combination.
The content of other components other than granular flour and fermented wheat seasoning in the composition for frying batter of the present invention is preferably less than 60% by mass, more preferably less than 50% by mass, based on the total mass of the composition. It is.
本発明の揚げ物衣用組成物は、顆粒粉及び小麦発酵調味料を含む原料を混合することで製造することができる。各原料は通常、常温常圧で粉体である。本発明の揚げ物衣用組成物は、典型的には、粉末を主体とするが、粉末よりも粒径の大きい顆粒、粒、小片を含んでいてもよい。
The fried food batter composition of the present invention can be produced by mixing raw materials including granular flour and fermented wheat seasoning. Each raw material is usually a powder at room temperature and pressure. The composition for frying batter of the present invention typically consists mainly of powder, but may also contain granules, grains, and pieces having a larger particle size than powder.
本発明の揚げ物衣用組成物は、衣材が付着した具材を油ちょうしてなる衣付き揚げ物食品の製造時に該衣材として使用されるものである。
また、本発明の揚げ物衣用組成物は、粉末状のまま具材に付着させて使用するものであり、具体的には例えば、打ち粉又はブレダーとして用いられる。
本発明の揚げ物衣用組成物を打ち粉として用いる場合、典型的には、具材の表面に該組成物を付着させた後、該具材の表面（該組成物の付着面）に別の衣材を付着させて揚種を得る。
本発明の揚げ物衣用組成物をブレダーとして用いる場合、典型的には、揚種の最表面が該組成物となるように、具材の表面に該組成物を付着させる。例えば、衣材として本発明の揚げ物衣用組成物のみを用いる場合は、具材の表面に該組成物を付着させて揚種を得る。また例えば、衣材として本発明の揚げ物衣用組成物とこれとは別の衣材とを併用する場合は、具材の表面に該別の衣材を付着させた後、更に該組成物を付着させて揚種を得る。 The composition for battering fried foods of the present invention is used as a batter when producing battered fried foods, which are prepared by frying ingredients to which the coating has adhered.
Further, the fried food batter composition of the present invention is used by being attached to ingredients in powder form, and specifically, for example, is used as a dusting agent or a blender.
When the composition for frying batter of the present invention is used as a dusting powder, typically after applying the composition to the surface of the ingredients, another layer is applied to the surface of the ingredients (the surface to which the composition is applied). Attach batter to obtain fried seeds.
When the fried food batter composition of the present invention is used as a breader, the composition is typically applied to the surface of the ingredients so that the composition is on the outermost surface of the fried dough. For example, when only the fried food batter composition of the present invention is used as a coating material, the composition is adhered to the surface of the ingredients to obtain fried dough. For example, when using the fried food batter composition of the present invention and another coating material together as a coating material, after adhering the other coating material to the surface of the ingredients, further apply the composition. Let it adhere and obtain fried seeds.
また、本発明の揚げ物衣用組成物は、粉末状のまま具材に付着させて使用するものであり、具体的には例えば、打ち粉又はブレダーとして用いられる。
本発明の揚げ物衣用組成物を打ち粉として用いる場合、典型的には、具材の表面に該組成物を付着させた後、該具材の表面（該組成物の付着面）に別の衣材を付着させて揚種を得る。
本発明の揚げ物衣用組成物をブレダーとして用いる場合、典型的には、揚種の最表面が該組成物となるように、具材の表面に該組成物を付着させる。例えば、衣材として本発明の揚げ物衣用組成物のみを用いる場合は、具材の表面に該組成物を付着させて揚種を得る。また例えば、衣材として本発明の揚げ物衣用組成物とこれとは別の衣材とを併用する場合は、具材の表面に該別の衣材を付着させた後、更に該組成物を付着させて揚種を得る。 The composition for battering fried foods of the present invention is used as a batter when producing battered fried foods, which are prepared by frying ingredients to which the coating has adhered.
Further, the fried food batter composition of the present invention is used by being attached to ingredients in powder form, and specifically, for example, is used as a dusting agent or a blender.
When the composition for frying batter of the present invention is used as a dusting powder, typically after applying the composition to the surface of the ingredients, another layer is applied to the surface of the ingredients (the surface to which the composition is applied). Attach batter to obtain fried seeds.
When the fried food batter composition of the present invention is used as a breader, the composition is typically applied to the surface of the ingredients so that the composition is on the outermost surface of the fried dough. For example, when only the fried food batter composition of the present invention is used as a coating material, the composition is adhered to the surface of the ingredients to obtain fried dough. For example, when using the fried food batter composition of the present invention and another coating material together as a coating material, after adhering the other coating material to the surface of the ingredients, further apply the composition. Let it adhere and obtain fried seeds.
本発明の揚げ物衣用組成物は、水等の水性液体に溶解又は分散させることでバッターとして用いることもできるが、作業負担が従来に比べて軽減された態様での油ちょう、具体的には例えば、「粉末状の衣材が付着した具材の、比較的少ない量の油を用いた油ちょう」に対応可能という、本発明の特長を活かす観点から、粉末状のまま具材に付着させて使用することが好ましい。
The composition for frying batter of the present invention can be used as a batter by dissolving or dispersing it in an aqueous liquid such as water. For example, from the perspective of taking advantage of the feature of the present invention, which is applicable to "frying ingredients to which powdered batter is attached, using a relatively small amount of oil," It is preferable to use the
本発明には、前述した本発明の揚げ物衣用組成物を用いた衣付き揚げ物食品の製造方法が包含される。以下、この本発明の製造方法について説明する。本発明の製造方法において特に説明しない点は、前述した本発明の揚げ物衣用組成物についての説明が適宜適用される。
The present invention includes a method for producing a battered fried food using the above-described fried food batter composition of the present invention. The manufacturing method of the present invention will be explained below. Regarding the points not particularly explained in the production method of the present invention, the above-mentioned explanation regarding the composition for frying batter of the present invention applies as appropriate.
本発明の製造方法は、粉末状である本発明の揚げ物衣用組成物をそのまま具材に付着させた後、該具材すなわち揚種を油ちょうする工程を有する。前記工程によって、製造目的物である衣付き揚げ物食品が得られる。衣付き揚げ物食品は、具体的には例えば、から揚げ、天ぷらである。
The manufacturing method of the present invention includes the step of attaching the powdered fried food batter composition of the present invention to the ingredients as it is, and then frying the ingredients, that is, the fried seeds. Through the above steps, the battered fried food that is the production target is obtained. Specifically, the battered fried food is, for example, fried chicken or tempura.
具材としては、衣付き揚げ物食品の具材として従来使用されている食材を特に制限無く用いることができ、例えば、鶏肉、豚肉等の肉類；魚、イカ、タコ、貝等の魚介類；野菜類、キノコ類が挙げられる。具材の大きさは、所望の衣付き揚げ物食品の大きさに応じて任意に設定できる。
As ingredients, ingredients conventionally used as ingredients for battered fried foods can be used without particular restriction, such as meat such as chicken and pork; seafood such as fish, squid, octopus, and shellfish; vegetables. and mushrooms. The size of the ingredients can be arbitrarily set depending on the size of the desired battered fried food.
本発明の揚げ物衣用組成物を具材に付着させる方法は特に制限されない。例えば、下記１）～３）の方法の１種を単独で又は２種以上を組み合わせて行うことができる。
１）具材の上方から粉末状の揚げ物衣用組成物を振り掛ける方法。
２）粉末状の揚げ物衣用組成物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方法。
３）皿等の比較的広い容器に粉末状の揚げ物衣用組成物を敷き詰め、その敷き詰められ組成物の上で具材を転がす方法。 There are no particular restrictions on the method of attaching the composition for deep-fried food batter of the present invention to ingredients. For example, one of the following methods 1) to 3) can be carried out alone or in combination of two or more.
1) A method of sprinkling a powdered fried food batter composition from above the ingredients.
2) A method in which a powdered deep-fried food batter composition and ingredients are placed in a bag and shaken with the opening of the bag closed.
3) A method in which a relatively wide container such as a plate is spread with a powdered deep-fried food coating composition, and the ingredients are rolled on top of the spread composition.
１）具材の上方から粉末状の揚げ物衣用組成物を振り掛ける方法。
２）粉末状の揚げ物衣用組成物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方法。
３）皿等の比較的広い容器に粉末状の揚げ物衣用組成物を敷き詰め、その敷き詰められ組成物の上で具材を転がす方法。 There are no particular restrictions on the method of attaching the composition for deep-fried food batter of the present invention to ingredients. For example, one of the following methods 1) to 3) can be carried out alone or in combination of two or more.
1) A method of sprinkling a powdered fried food batter composition from above the ingredients.
2) A method in which a powdered deep-fried food batter composition and ingredients are placed in a bag and shaken with the opening of the bag closed.
3) A method in which a relatively wide container such as a plate is spread with a powdered deep-fried food coating composition, and the ingredients are rolled on top of the spread composition.
本発明の製造方法において、具材に付着させる揚げ物衣用組成物は、打ち粉として用いてもよく、あるいはブレダーとして用いてもよい。前者の場合は、例えば、本発明の揚げ物衣用組成物を打ち粉として具材の表面に付着させた後、該具材の表面に更に、バッター及び／又はパン粉を付着させることができる。後者の場合において、本発明の揚げ物衣用組成物をブレダーとして具材の表面に付着させる前に、該具材の表面に予め、該組成物とは異なる組成の打ち粉、水、調味液、卵液、バッター等を付着させてもよい。
本発明の所定の効果を一層確実に奏させるようにする観点から、本発明の揚げ物衣用組成物は、揚種の最表面に存在することが好ましい。したがって本発明の製造方法では、具材に付着させる本発明の揚げ物衣用組成物をブレダーとして用いることが好ましい。 In the production method of the present invention, the composition for frying batter that is attached to the ingredients may be used as a dusting powder or as a blender. In the former case, for example, after the fried food batter composition of the present invention is applied as dusting powder to the surface of the ingredients, batter and/or bread crumbs can be further applied to the surface of the ingredients. In the latter case, before the composition for frying batter of the present invention is attached to the surface of the ingredients using a blender, the surface of the ingredients is previously coated with flour, water, seasoning liquid, etc. having a composition different from that of the composition. Egg wash, batter, etc. may be applied.
From the viewpoint of more reliably achieving the predetermined effects of the present invention, it is preferable that the fried food batter composition of the present invention is present on the outermost surface of the fried noodles. Therefore, in the production method of the present invention, it is preferable to use the fried food batter composition of the present invention, which is attached to ingredients, as a blender.
本発明の所定の効果を一層確実に奏させるようにする観点から、本発明の揚げ物衣用組成物は、揚種の最表面に存在することが好ましい。したがって本発明の製造方法では、具材に付着させる本発明の揚げ物衣用組成物をブレダーとして用いることが好ましい。 In the production method of the present invention, the composition for frying batter that is attached to the ingredients may be used as a dusting powder or as a blender. In the former case, for example, after the fried food batter composition of the present invention is applied as dusting powder to the surface of the ingredients, batter and/or bread crumbs can be further applied to the surface of the ingredients. In the latter case, before the composition for frying batter of the present invention is attached to the surface of the ingredients using a blender, the surface of the ingredients is previously coated with flour, water, seasoning liquid, etc. having a composition different from that of the composition. Egg wash, batter, etc. may be applied.
From the viewpoint of more reliably achieving the predetermined effects of the present invention, it is preferable that the fried food batter composition of the present invention is present on the outermost surface of the fried noodles. Therefore, in the production method of the present invention, it is preferable to use the fried food batter composition of the present invention, which is attached to ingredients, as a blender.
本発明の製造方法において、揚げ物衣用組成物の具材への付着量は特に制限されないが、具材１００質量部に対して、好ましくは１０～５０質量部、より好ましくは１５～４０質量部である。揚げ物衣用組成物は、具材の表面の一部に付着させてもよいが、衣付き揚げ物食品の食感の向上等の観点から、具材の表面全体に付着させることが好ましい。
In the production method of the present invention, the amount of the fried food batter composition attached to the ingredients is not particularly limited, but is preferably 10 to 50 parts by weight, more preferably 15 to 40 parts by weight, based on 100 parts by weight of the ingredients. It is. Although the fried food coating composition may be applied to a part of the surface of the ingredients, it is preferably applied to the entire surface of the ingredients from the viewpoint of improving the texture of the battered fried food.
なお、本発明の揚げ物衣用組成物を具材に付着させる前に、該具材に下味をつけておいてもよい。また、本発明の揚げ物衣用組成物を具材に付着させた後、該組成物を該具材になじませるために、必要に応じ、該組成物が付着した具材（揚種）を、油ちょう前に５～１５分間程度静置してもよい。
Note that the ingredients may be seasoned before the fried food batter composition of the present invention is applied to the ingredients. In addition, after the composition for deep-fried food coating of the present invention is attached to the ingredients, in order to blend the composition into the ingredients, if necessary, the ingredients (deep-fried dumplings) to which the composition has been attached may be You may let it stand for 5 to 15 minutes before frying.
本発明の製造方法において、表面に揚げ物衣用組成物が付着した具材（揚種）の油ちょうは、常法に従って行うことができる。油ちょうは、典型的には、揚種を、油槽に収容された油中で加熱することによって実施される。本発明の製造方法で採用可能な油ちょうの具体例として、ディープフライ、揚げ焼きが挙げられる。ここで言う「ディープフライ」とは、揚種の全体が油中に浸漬した状態で行う油ちょうを指し、「揚げ焼き」とは、揚種の一部が油中に浸漬せずに露出した状態で行う油ちょうを指す。
In the manufacturing method of the present invention, frying of the ingredients (fried dough) to which the deep-fried food coating composition has adhered can be carried out according to a conventional method. Deep frying is typically carried out by heating the fried seeds in oil contained in an oil tank. Specific examples of fried foods that can be used in the production method of the present invention include deep frying and fried grilling. "Deep frying" here refers to frying in which the entire part of the fried dough is immersed in oil, and "deep frying" refers to frying in which part of the fried dough is exposed without being immersed in oil. Refers to oil frying done in a state.
本発明の製造方法において、油ちょうで使用する油の量、すなわち油ちょうを行う油槽に収容する油の量は特に制限されないが、本発明によれば、衣材として前述した本発明の揚げ物衣用組成物を用いるため、通常よりも少量でもよい。油ちょうでの油の使用量が少量であると、油ちょうの準備及び後片付けの手間が軽減されるので、衣付き揚げ物食品を効率良く製造することが可能となる。
このような観点から、本発明の製造方法によれば、ディープフライを行う場合に、油ちょうでの油の使用量を通常のディープフライに比較して、より少量とすることが可能になる。ここで言う、比較的少ない油の使用量とは、具体的には例えば、ディープフライを常法に従い、油槽に収容された油中で揚種を加熱することによって実施する場合に、該油槽における該油の深さ（該油の油面から該油槽の底面までの垂直方向の長さ）が、好ましくは２ｃｍ以下、より好ましくは１ｃｍ以下となる量である。通常のディープフライにおける油の使用量は、具材の大きさ等にもよるが、油槽における油の深さとして、５～１０ｃｍ程度である。 In the production method of the present invention, the amount of oil used in frying, that is, the amount of oil stored in the oil tank for frying, is not particularly limited. Since the composition is used for the purpose of use, the amount may be smaller than usual. When the amount of oil used in frying is small, the effort required for preparing the frying and cleaning up afterwards is reduced, making it possible to efficiently produce coated fried foods.
From this point of view, according to the manufacturing method of the present invention, when performing deep frying, it is possible to use a smaller amount of oil in the frying compared to normal deep frying. Specifically, the relatively small amount of oil used here refers to, for example, when deep-frying is carried out by heating fried seeds in oil stored in an oil tank in accordance with a conventional method. The depth of the oil (the length in the vertical direction from the oil level to the bottom of the oil tank) is preferably 2 cm or less, more preferably 1 cm or less. The amount of oil used in normal deep frying depends on the size of the ingredients, etc., but the depth of the oil in the oil tank is about 5 to 10 cm.
このような観点から、本発明の製造方法によれば、ディープフライを行う場合に、油ちょうでの油の使用量を通常のディープフライに比較して、より少量とすることが可能になる。ここで言う、比較的少ない油の使用量とは、具体的には例えば、ディープフライを常法に従い、油槽に収容された油中で揚種を加熱することによって実施する場合に、該油槽における該油の深さ（該油の油面から該油槽の底面までの垂直方向の長さ）が、好ましくは２ｃｍ以下、より好ましくは１ｃｍ以下となる量である。通常のディープフライにおける油の使用量は、具材の大きさ等にもよるが、油槽における油の深さとして、５～１０ｃｍ程度である。 In the production method of the present invention, the amount of oil used in frying, that is, the amount of oil stored in the oil tank for frying, is not particularly limited. Since the composition is used for the purpose of use, the amount may be smaller than usual. When the amount of oil used in frying is small, the effort required for preparing the frying and cleaning up afterwards is reduced, making it possible to efficiently produce coated fried foods.
From this point of view, according to the manufacturing method of the present invention, when performing deep frying, it is possible to use a smaller amount of oil in the frying compared to normal deep frying. Specifically, the relatively small amount of oil used here refers to, for example, when deep-frying is carried out by heating fried seeds in oil stored in an oil tank in accordance with a conventional method. The depth of the oil (the length in the vertical direction from the oil level to the bottom of the oil tank) is preferably 2 cm or less, more preferably 1 cm or less. The amount of oil used in normal deep frying depends on the size of the ingredients, etc., but the depth of the oil in the oil tank is about 5 to 10 cm.
本発明の製造方法によって製造された衣付き揚げ物食品は、種々の環境で保存可能である。例えば、食品ウォーマーの内部で品温約３０～５０℃で保存してもよく、雰囲気温度が室温程度の環境下で品温約１５～３０℃で保存してもよく、品温約０℃超１５℃以下で冷蔵保存してもよく、あるいは品温０℃以下で冷凍保存してもよい。また、本発明の製造方法によって製造された衣付き揚げ物食品は、その喫食前に、必要に応じて、電子レンジ、オーブン、再油ちょうなどにより再加熱してもよい。
The coated fried food produced by the production method of the present invention can be stored in various environments. For example, the product may be stored at a temperature of about 30 to 50 degrees Celsius inside a food warmer, it may be stored at a temperature of about 15 to 30 degrees Celsius in an environment where the ambient temperature is around room temperature, or it may be stored at a temperature of about 0 degrees Celsius or more. It may be stored refrigerated at 15°C or lower, or frozen at a temperature of 0°C or lower. Furthermore, the battered fried food produced by the production method of the present invention may be reheated in a microwave, oven, re-frying, etc., as necessary, before eating.
以下、実施例により本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。
Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.
（顆粒粉Ａ、Ｂの製造）
小麦粉（薄力粉）９０質量部とデキストリン（ＤＥ値：１２）１０質量部とを混合して粉体混合物を得、特開２００９－３４０３８号公報に記載の熱処理装置を用いて、該粉体混合物に湿熱処理を施した。具体的には、前記熱処理装置の攪拌容器内の圧力（ゲージ圧）を２５ｋＰａ、雰囲気温度を１０５℃に調整した上で、該攪拌容器内に前記粉体混合物を導入し、該粉体混合物を攪拌しながら該粉体混合物に、該粉体混合物１００質量部に対して１０質量部の水を散布する処理を５秒間実施することで、該粉体混合物に湿熱処理を施し、小麦粉及びデキストリンを含む混合物の湿熱処理物を得た。前記湿熱処理物を乾燥後、冷却し、篩を用いて整粒して、顆粒粉Ａを得た。
また、デキストリンを用いずに小麦粉（薄力粉）のみを用いた以外は、顆粒粉Ａと同様にして顆粒粉Ｂを製造した。 (Manufacture of granular powder A and B)
A powder mixture was obtained by mixing 90 parts by mass of wheat flour (soft flour) and 10 parts by mass of dextrin (DE value: 12), and the powder mixture was treated using a heat treatment apparatus described in JP-A No. 2009-34038. A moist heat treatment was performed. Specifically, after adjusting the pressure (gauge pressure) in the stirring container of the heat treatment apparatus to 25 kPa and the ambient temperature to 105° C., the powder mixture is introduced into the stirring container. The powder mixture is subjected to a moist heat treatment by spraying 10 parts by mass of water per 100 parts by mass of the powder mixture for 5 seconds while stirring, and the flour and dextrin are removed. A moist heat-treated mixture containing the following ingredients was obtained. After drying the moist heat treated product, it was cooled and sized using a sieve to obtain granular powder A.
Further, granular flour B was produced in the same manner as granular flour A except that only wheat flour (soft flour) was used without using dextrin.
小麦粉（薄力粉）９０質量部とデキストリン（ＤＥ値：１２）１０質量部とを混合して粉体混合物を得、特開２００９－３４０３８号公報に記載の熱処理装置を用いて、該粉体混合物に湿熱処理を施した。具体的には、前記熱処理装置の攪拌容器内の圧力（ゲージ圧）を２５ｋＰａ、雰囲気温度を１０５℃に調整した上で、該攪拌容器内に前記粉体混合物を導入し、該粉体混合物を攪拌しながら該粉体混合物に、該粉体混合物１００質量部に対して１０質量部の水を散布する処理を５秒間実施することで、該粉体混合物に湿熱処理を施し、小麦粉及びデキストリンを含む混合物の湿熱処理物を得た。前記湿熱処理物を乾燥後、冷却し、篩を用いて整粒して、顆粒粉Ａを得た。
また、デキストリンを用いずに小麦粉（薄力粉）のみを用いた以外は、顆粒粉Ａと同様にして顆粒粉Ｂを製造した。 (Manufacture of granular powder A and B)
A powder mixture was obtained by mixing 90 parts by mass of wheat flour (soft flour) and 10 parts by mass of dextrin (DE value: 12), and the powder mixture was treated using a heat treatment apparatus described in JP-A No. 2009-34038. A moist heat treatment was performed. Specifically, after adjusting the pressure (gauge pressure) in the stirring container of the heat treatment apparatus to 25 kPa and the ambient temperature to 105° C., the powder mixture is introduced into the stirring container. The powder mixture is subjected to a moist heat treatment by spraying 10 parts by mass of water per 100 parts by mass of the powder mixture for 5 seconds while stirring, and the flour and dextrin are removed. A moist heat-treated mixture containing the following ingredients was obtained. After drying the moist heat treated product, it was cooled and sized using a sieve to obtain granular powder A.
Further, granular flour B was produced in the same manner as granular flour A except that only wheat flour (soft flour) was used without using dextrin.
〔実施例１～１８、比較例１～７：揚げ物衣用組成物の製造〕
下記表１～３に示す配合で原料を混合して均一になるまで攪拌し、常温常圧で粉末状の揚げ物衣用組成物を製造した。使用した原料は以下のとおりである。なお、液体状の発酵調味料は、凍結乾燥により粉末状にして用いた。
・顆粒粉Ａ：小麦粉（薄力粉）及びデキストリンからなる混合物の湿熱処理物の造粒物、平均粒子径２２０μｍ。
・顆粒粉Ｂ：小麦粉（薄力粉）の湿熱処理物の造粒物、平均粒子径２２０μｍ。
・発酵調味料Ａ：キッコーマン株式会社製「粉末発酵うまみ調味料ＰＮ」、発酵源は小麦。
・発酵調味料Ｂ：キッコーマン株式会社製「粉末しょうゆＤＬ」、発酵源は小麦及び大豆。
・発酵調味料Ｃ：キッコーマン株式会社製「りょうみＤ」、発酵源は米。
・発酵調味料Ｄ：宝酒造株式会社製「味しるべＭＰ」、発酵源は米及びトウモロコシ。
・発酵調味料Ｅ：マンズワイン株式会社製「マンズぶどう発酵調味液」、発酵源はぶどう。
・小麦粉：日清製粉株式会社製、薄力粉。 [Examples 1 to 18, Comparative Examples 1 to 7: Production of composition for deep-frying batter]
Raw materials were mixed according to the formulations shown in Tables 1 to 3 below and stirred until homogeneous to produce a powdered deep-fried food batter composition at room temperature and pressure. The raw materials used are as follows. Note that the liquid fermented seasoning was used in powder form by freeze-drying.
- Granular powder A: Granules of a moist heat treated mixture of wheat flour (soft flour) and dextrin, average particle size 220 μm.
- Granular powder B: granulated product of wet heat treated wheat flour (soft flour), average particle size 220 μm.
・Fermented seasoning A: "Powdered fermented umami seasoning PN" manufactured by Kikkoman Corporation, fermentation source is wheat.
・Fermented seasoning B: "Powdered soy sauce DL" manufactured by Kikkoman Corporation, fermented source is wheat and soybean.
・Fermented seasoning C: "Ryomi D" manufactured by Kikkoman Corporation, fermentation source is rice.
・Fermented seasoning D: "Ajishirube MP" manufactured by Takara Shuzo Co., Ltd., fermentation source is rice and corn.
・Fermented seasoning E: Mann's Grape Fermented Seasoning Liquid manufactured by Mann's Wine Co., Ltd. The fermentation source is grapes.
・Wheat flour: Made by Nisshin Seifun Co., Ltd., soft flour.
下記表１～３に示す配合で原料を混合して均一になるまで攪拌し、常温常圧で粉末状の揚げ物衣用組成物を製造した。使用した原料は以下のとおりである。なお、液体状の発酵調味料は、凍結乾燥により粉末状にして用いた。
・顆粒粉Ａ：小麦粉（薄力粉）及びデキストリンからなる混合物の湿熱処理物の造粒物、平均粒子径２２０μｍ。
・顆粒粉Ｂ：小麦粉（薄力粉）の湿熱処理物の造粒物、平均粒子径２２０μｍ。
・発酵調味料Ａ：キッコーマン株式会社製「粉末発酵うまみ調味料ＰＮ」、発酵源は小麦。
・発酵調味料Ｂ：キッコーマン株式会社製「粉末しょうゆＤＬ」、発酵源は小麦及び大豆。
・発酵調味料Ｃ：キッコーマン株式会社製「りょうみＤ」、発酵源は米。
・発酵調味料Ｄ：宝酒造株式会社製「味しるべＭＰ」、発酵源は米及びトウモロコシ。
・発酵調味料Ｅ：マンズワイン株式会社製「マンズぶどう発酵調味液」、発酵源はぶどう。
・小麦粉：日清製粉株式会社製、薄力粉。 [Examples 1 to 18, Comparative Examples 1 to 7: Production of composition for deep-frying batter]
Raw materials were mixed according to the formulations shown in Tables 1 to 3 below and stirred until homogeneous to produce a powdered deep-fried food batter composition at room temperature and pressure. The raw materials used are as follows. Note that the liquid fermented seasoning was used in powder form by freeze-drying.
- Granular powder A: Granules of a moist heat treated mixture of wheat flour (soft flour) and dextrin, average particle size 220 μm.
- Granular powder B: granulated product of wet heat treated wheat flour (soft flour), average particle size 220 μm.
・Fermented seasoning A: "Powdered fermented umami seasoning PN" manufactured by Kikkoman Corporation, fermentation source is wheat.
・Fermented seasoning B: "Powdered soy sauce DL" manufactured by Kikkoman Corporation, fermented source is wheat and soybean.
・Fermented seasoning C: "Ryomi D" manufactured by Kikkoman Corporation, fermentation source is rice.
・Fermented seasoning D: "Ajishirube MP" manufactured by Takara Shuzo Co., Ltd., fermentation source is rice and corn.
・Fermented seasoning E: Mann's Grape Fermented Seasoning Liquid manufactured by Mann's Wine Co., Ltd. The fermentation source is grapes.
・Wheat flour: Made by Nisshin Seifun Co., Ltd., soft flour.
〔試験例〕
各実施例及び比較例の揚げ物衣用組成物の何れか１種を用いて、衣付き揚げ物食品の一種である鶏から揚げを製造した。具体的には、先ず、鶏もも肉１枚から１個５０ｇの肉塊を複数切り出し、各肉塊に、醤油、酒、しょうが汁を含む調味液で下味をつけた。次に、下味をつけた肉塊に、揚げ物衣用組成物を、前記鶏もも肉１枚に対して２５質量部となる量でまぶして付着させ、揚種を得た。また別途、容量４５０ｍＬの鍋（油槽）にサラダ油を２００ｍＬ入れて火にかけ、該サラダ油の油温を１７０℃に調節した。前記鍋におけるサラダ油の深さは２ｃｍ以下であった。そして、鍋の火加減を中火で維持した状態で、該鍋の油中に前記揚種を４個投入して、そのまま３分３０秒間油ちょう（ディープフライ）して衣付き揚げ物食品（鶏から揚げ）を製造した。
製造した鶏から揚げの食感を、下記評価基準に従って１０名の専門パネルにより評価し、１０名の評価点の平均値を求めた。その結果を下記表１～３に示す。 [Test example]
Fried chicken, which is a type of battered fried food, was produced using any one of the fried food batter compositions of each of the Examples and Comparative Examples. Specifically, first, a plurality of meat blocks each weighing 50 g were cut out from one chicken thigh, and each meat block was seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. Next, the seasoned meat mass was coated with a composition for deep-frying batter in an amount of 25 parts by mass per chicken thigh to obtain fried dough. Separately, 200 mL of salad oil was placed in a pot (oil tank) with a capacity of 450 mL and heated, and the oil temperature of the salad oil was adjusted to 170°C. The depth of the salad oil in the pot was 2 cm or less. Then, while maintaining the heat of the pot at medium heat, put 4 pieces of the above-mentioned fried noodles into the oil in the pot and deep fry for 3 minutes and 30 seconds. Fried chicken) was produced.
The texture of the produced fried chicken was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the evaluation scores of the 10 people was determined. The results are shown in Tables 1 to 3 below.
各実施例及び比較例の揚げ物衣用組成物の何れか１種を用いて、衣付き揚げ物食品の一種である鶏から揚げを製造した。具体的には、先ず、鶏もも肉１枚から１個５０ｇの肉塊を複数切り出し、各肉塊に、醤油、酒、しょうが汁を含む調味液で下味をつけた。次に、下味をつけた肉塊に、揚げ物衣用組成物を、前記鶏もも肉１枚に対して２５質量部となる量でまぶして付着させ、揚種を得た。また別途、容量４５０ｍＬの鍋（油槽）にサラダ油を２００ｍＬ入れて火にかけ、該サラダ油の油温を１７０℃に調節した。前記鍋におけるサラダ油の深さは２ｃｍ以下であった。そして、鍋の火加減を中火で維持した状態で、該鍋の油中に前記揚種を４個投入して、そのまま３分３０秒間油ちょう（ディープフライ）して衣付き揚げ物食品（鶏から揚げ）を製造した。
製造した鶏から揚げの食感を、下記評価基準に従って１０名の専門パネルにより評価し、１０名の評価点の平均値を求めた。その結果を下記表１～３に示す。 [Test example]
Fried chicken, which is a type of battered fried food, was produced using any one of the fried food batter compositions of each of the Examples and Comparative Examples. Specifically, first, a plurality of meat blocks each weighing 50 g were cut out from one chicken thigh, and each meat block was seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. Next, the seasoned meat mass was coated with a composition for deep-frying batter in an amount of 25 parts by mass per chicken thigh to obtain fried dough. Separately, 200 mL of salad oil was placed in a pot (oil tank) with a capacity of 450 mL and heated, and the oil temperature of the salad oil was adjusted to 170°C. The depth of the salad oil in the pot was 2 cm or less. Then, while maintaining the heat of the pot at medium heat, put 4 pieces of the above-mentioned fried noodles into the oil in the pot and deep fry for 3 minutes and 30 seconds. Fried chicken) was produced.
The texture of the produced fried chicken was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the evaluation scores of the 10 people was determined. The results are shown in Tables 1 to 3 below.
＜食感の評価基準＞
・５点：具材が非常に柔らかく、ジューシーで肉の風味がよく、極めて良好。
・４点：具材が柔らかく、ジューシーで肉の風味がよく、良好。
・３点：具材がややパサついているが、ジューシーさと肉の風味はやや感じられ、許容できる食感。
・２点：具材がパサついていてやや硬く、肉の風味に乏しく、不良。
・１点：具材がパサついていて非常に硬く、肉の風味が感じられず、極めて不良。 <Texture evaluation criteria>
・5 points: The ingredients are very soft, juicy, and the meat has a good flavor, which is extremely good.
・4 points: The ingredients are soft, juicy, and the meat has a good flavor.
・3 points: The ingredients are a little dry, but the juiciness and meat flavor are a little noticeable, and the texture is acceptable.
・2 points: Ingredients were dry and a little hard, lacked meat flavor, poor quality.
・1 point: The ingredients were dry and very hard, and the flavor of the meat could not be felt, which was extremely poor.
・５点：具材が非常に柔らかく、ジューシーで肉の風味がよく、極めて良好。
・４点：具材が柔らかく、ジューシーで肉の風味がよく、良好。
・３点：具材がややパサついているが、ジューシーさと肉の風味はやや感じられ、許容できる食感。
・２点：具材がパサついていてやや硬く、肉の風味に乏しく、不良。
・１点：具材がパサついていて非常に硬く、肉の風味が感じられず、極めて不良。 <Texture evaluation criteria>
・5 points: The ingredients are very soft, juicy, and the meat has a good flavor, which is extremely good.
・4 points: The ingredients are soft, juicy, and the meat has a good flavor.
・3 points: The ingredients are a little dry, but the juiciness and meat flavor are a little noticeable, and the texture is acceptable.
・2 points: Ingredients were dry and a little hard, lacked meat flavor, poor quality.
・1 point: The ingredients were dry and very hard, and the flavor of the meat could not be felt, which was extremely poor.
表１に示すとおり、各実施例は、小麦粉及びデキストリンを含む顆粒粉と、小麦を含む原料を発酵源とする発酵調味料（小麦発酵調味料）とを含有するため、これを満たさない各比較例に比べて、衣付き揚げ物食品の食感に優れていた。
また、実施例１が実施例２に比べて衣付き揚げ物食品の食感に優れる結果となったことから、小麦発酵調味料としては、小麦のみを発酵源とするものが好ましいことがわかる。 As shown in Table 1, each example contains granular flour containing wheat flour and dextrin, and a fermented seasoning whose fermentation source is a raw material containing wheat (wheat fermented seasoning), so each comparison that does not satisfy this requirement Compared to the example, the texture of the coated fried food was excellent.
In addition, since Example 1 resulted in better texture of battered fried foods than Example 2, it can be seen that a wheat fermented seasoning that uses only wheat as a fermentation source is preferable.
また、実施例１が実施例２に比べて衣付き揚げ物食品の食感に優れる結果となったことから、小麦発酵調味料としては、小麦のみを発酵源とするものが好ましいことがわかる。 As shown in Table 1, each example contains granular flour containing wheat flour and dextrin, and a fermented seasoning whose fermentation source is a raw material containing wheat (wheat fermented seasoning), so each comparison that does not satisfy this requirement Compared to the example, the texture of the coated fried food was excellent.
In addition, since Example 1 resulted in better texture of battered fried foods than Example 2, it can be seen that a wheat fermented seasoning that uses only wheat as a fermentation source is preferable.
本発明によれば、油ちょうで使用する油の量が比較的少ない場合でも、具材の食感が良好な衣付き揚げ物食品を安定的に製造することができる。
According to the present invention, even when the amount of oil used in frying is relatively small, it is possible to stably produce battered fried foods with ingredients that have a good texture.
Claims (5)
- 衣材が付着した具材を油ちょうしてなる衣付き揚げ物食品の製造時に該衣材として使用される粉末状の揚げ物衣用組成物であって、且つ粉末状のまま具材に付着させて使用する揚げ物衣用組成物であり、
小麦粉及びデキストリンを含む顆粒粉と、小麦発酵調味料とを含有する、揚げ物衣用組成物。 A powdered fried food coating composition that is used as a coating during the production of battered fried foods made by frying ingredients to which coating has adhered, and which is used as a powder by adhering to the ingredients. A composition for fried food batter,
A composition for battering a fried food, comprising granular flour containing wheat flour and dextrin, and a fermented wheat seasoning. - 前記小麦発酵調味料が、小麦のみを発酵源とするものである、請求項１に記載の揚げ物衣用組成物。 The composition for battering a fried food according to claim 1, wherein the fermented wheat seasoning uses only wheat as a fermentation source.
- 前記小麦発酵調味料の含有量が０．０５～２質量％である、請求項１又は２に記載の揚げ物衣用組成物。 The composition for fried food batter according to claim 1 or 2, wherein the content of the fermented wheat seasoning is 0.05 to 2% by mass.
- 請求項１～３の何れか１項に記載の揚げ物衣用組成物をそのまま具材に付着させた後、該具材を油ちょうする工程を有する、衣付き揚げ物食品の製造方法。 A method for producing a battered fried food, comprising the step of applying the composition for deep-fried food batter according to any one of claims 1 to 3 to an ingredient as it is, and then frying the ingredient.
- 前記油ちょう工程は、前記揚げ物衣用組成物が付着した具材を、油槽に収容された油中で加熱することによって実施され、該油槽における該油の深さが２ｃｍ以下である、請求項４に記載の衣付き揚げ物食品の製造方法。 The frying step is carried out by heating the ingredients to which the fried food batter composition is attached in oil stored in an oil tank, and the depth of the oil in the oil tank is 2 cm or less. 4. The method for producing a battered fried food according to 4.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001352928A (en) * | 2000-06-13 | 2001-12-25 | Nisshin Seifun Group Inc | Sprinkling flour |
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Deep frying flour, and deep-fried food using the same |
| JP2012175953A (en) * | 2011-02-28 | 2012-09-13 | House Foods Corp | Mixed flour for fried-like shrimp |
| WO2013039049A1 (en) * | 2011-09-12 | 2013-03-21 | 日清フーズ株式会社 | Granular powder |
| JP2013220036A (en) * | 2012-04-13 | 2013-10-28 | Nitto Fuji Flour Milling Co Ltd | Coating material for microwave oven cooking |
| JP2022124937A (en) * | 2021-02-16 | 2022-08-26 | 株式会社日清製粉ウェルナ | Deep-fried food coating mix |
-
2023
- 2023-08-09 WO PCT/JP2023/029014 patent/WO2024034626A1/en unknown
- 2023-08-09 TW TW112129892A patent/TW202412641A/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001352928A (en) * | 2000-06-13 | 2001-12-25 | Nisshin Seifun Group Inc | Sprinkling flour |
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Deep frying flour, and deep-fried food using the same |
| JP2012175953A (en) * | 2011-02-28 | 2012-09-13 | House Foods Corp | Mixed flour for fried-like shrimp |
| WO2013039049A1 (en) * | 2011-09-12 | 2013-03-21 | 日清フーズ株式会社 | Granular powder |
| JP2013220036A (en) * | 2012-04-13 | 2013-10-28 | Nitto Fuji Flour Milling Co Ltd | Coating material for microwave oven cooking |
| JP2022124937A (en) * | 2021-02-16 | 2022-08-26 | 株式会社日清製粉ウェルナ | Deep-fried food coating mix |
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