JP2995489B2 - Clothing mix - Google Patents
Clothing mixInfo
- Publication number
- JP2995489B2 JP2995489B2 JP2203689A JP20368990A JP2995489B2 JP 2995489 B2 JP2995489 B2 JP 2995489B2 JP 2203689 A JP2203689 A JP 2203689A JP 20368990 A JP20368990 A JP 20368990A JP 2995489 B2 JP2995489 B2 JP 2995489B2
- Authority
- JP
- Japan
- Prior art keywords
- mix
- mesh
- batter
- present
- wheat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 239000002245 particle Substances 0.000 claims description 6
- 244000098345 Triticum durum Species 0.000 claims description 5
- 235000007264 Triticum durum Nutrition 0.000 claims description 5
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 description 12
- 235000013312 flour Nutrition 0.000 description 9
- 239000000463 material Substances 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は衣ミックス、更に詳細には硬揚げの衣として
好適な衣ミックスに関する。The present invention relates to a batter mix, and more particularly to a batter mix suitable as a hard-fried batter.
従来、衣ミックスとしては、一般に小麦粉等の各種穀
粉や澱粉が主成分として使用されていた。Conventionally, as a batter mix, various flours such as flour and starch have generally been used as main components.
然しながら、斯かる従来衣ミックスを用いて得られる
衣は、クリスピー（パリパリして、しかももろい食感）
さに欠け、歯切れも悪く、また穀粉本来の食味が呈され
ず、未だ充分には満足の行くものが得られなかったのが
実状であった。However, the batter obtained using such a conventional batter mix is crispy (crisp and brittle texture).
In fact, it was lacking in quality, lacking crispness, and did not exhibit the original taste of flour, so that a satisfactory product was still not obtained.
そこで、本発明者は斯かる従来の衣の食感、食味を改
善すべく種々研究を重ねた結果、衣ミックス中に特定粒
度の強力系硬質小麦粉砕物を一定量以上添加配合せしめ
れば、クリスピーな食感で歯切れも良く、しかも食味が
特に優れた揚げ衣が得られることを見い出し、本発明を
完成した。Therefore, the present inventors have conducted various studies to improve the texture and taste of the conventional clothes, and as a result, if a certain amount or more of a hard ground wheat having a specific particle size is added and mixed in the clothes mix, crispy The present inventors have found that a deep-fried batter with a good texture and crispness, and particularly excellent taste, can be obtained, thereby completing the present invention.
すなわち、本発明は粒度が32メッシュスルー80メッシ
ュオーバー（以下単に「32〜80メッシュ」と表わす）の
強力系硬質小麦粉砕物を５重量％（以下単に「％」で表
示）以上含有することを特徴とする衣ミックスである。That is, the present invention is characterized in that the powder contains at least 5% by weight (hereinafter simply referred to as "%") of a strong hard wheat crushed material having a particle size of 32 mesh through 80 mesh over (hereinafter simply referred to as "32 to 80 mesh"). It is a clothing mix.
本発明に用いられる小麦粉砕物としては、強力系硬質
小麦の粉砕物であれば具体的種類の如何を問わないが、
特にデュラム小麦のセモリナが好適なものとして挙げら
れる。因に、薄力系や軟質小麦の粉砕物の場合には、目
的とする食感や食味が得られない。As the ground wheat used in the present invention, any specific types of ground hard wheat can be used,
Particularly preferred is semolina of durum wheat. By the way, in the case of a weak flour or a crushed soft wheat, the desired texture and taste cannot be obtained.
本発明に於ては、斯かる粉砕物のうち、粒度32〜80メ
ッシュのものが添加配合される。粒度が80メッシュより
細かい場合には、目的とする食感や食味が得られず、ま
た粒度が32メッシュより粗い場合には食感が硬くなると
共に外観も劣悪なものとなる。In the present invention, among such pulverized materials, those having a particle size of 32 to 80 mesh are added and blended. When the particle size is smaller than 80 mesh, the desired texture and taste cannot be obtained, and when the particle size is larger than 32 mesh, the texture becomes hard and the appearance becomes poor.
更に本発明に於ては、当該粉砕物が衣ミックス中に５
％以上、特に好ましくは10％以上添加配合される。添加
配合量が５％未満の場合には目的とする食感や食味が得
られない。Further, in the present invention, the pulverized material is added to the batter mix in an amount of 5%.
% Or more, particularly preferably 10% or more. If the amount is less than 5%, the desired texture and taste cannot be obtained.
尚、本発明衣ミックスに使用される他の原料として
は、一般に衣原料として用いられるものが使用される
が、例えば薄力小麦粉（80メッシュスルー）、米粉（80
メッシュスルー）、コーンフラワー（80メッシュスル
ー）、澱粉、脱脂粉乳、卵粉、大豆粉、グルテン、食
塩、調味料、膨張剤、糖、乳化剤、香辛料、油脂、増粘
剤等が挙げられる。In addition, as other raw materials used for the batter mix of the present invention, those generally used as batter materials are used. For example, flour (80 mesh through), rice flour (80
Mesh through), corn flour (80 mesh through), starch, skim milk powder, egg powder, soy flour, gluten, salt, seasoning, swelling agent, sugar, emulsifier, spice, oil and fat, thickener and the like.
以下実施例及び比較例を挙げて本発明を更に説明す
る。Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples.
実施例１〜４及び比較例１〜５ 鶏肉を50g程度の大きさにカットし、牛乳に浸した
後、表−１に示した各衣ミックスを当該鶏肉にそれぞれ
まぶし、大豆白絞油にて170℃で７分間フライした。Examples 1 to 4 and Comparative Examples 1 to 5 Chicken was cut to a size of about 50 g, immersed in milk, and each chicken mix shown in Table 1 was dusted on the chicken, and soybean white oil was used. Fried at 170 ° C for 7 minutes.
得られたフライドチキンの食感及び食味の評価試験の
結果を併せて表−１に示した。尚、食感及び食味の評価
は表２の評価基準表に基いて行なった。Table 1 also shows the results of the evaluation tests of the texture and taste of the obtained fried chicken. The evaluation of texture and taste was performed based on the evaluation criteria table in Table 2.
〔発明の効果〕 本発明衣ミックスを用いて得られた製品の衣は、従来
にはないクリスピーな食感を有し、歯切れも良く、しか
も香ばしく、コクのある穀粉本来の優れた食味を呈す
る。 [Effect of the Invention] The batter of the product obtained using the batter mix of the present invention has an unprecedented crispy texture, is crisp, and is fragrant, and exhibits the original excellent taste of flour with richness. .
而して、本発明衣ミックスは唐揚げ用衣ミックスとし
て特に有利に実施することができる。Thus, the batter mix of the present invention can be particularly advantageously implemented as a fried batter mix.
Claims (2)
ーの強力系硬質小麦粉砕物を５重量％以上含有すること
を特徴とするフライ用衣ミックス。1. A frying mix comprising at least 5% by weight of a hard ground wheat having a particle size of 32 mesh through 80 mesh over.
モリナである請求項１記載のフライ用衣ミックス。2. A fry batter mix according to claim 1, wherein the ground hard wheat is durum wheat semolina.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2203689A JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2203689A JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0488957A JPH0488957A (en) | 1992-03-23 |
| JP2995489B2 true JP2995489B2 (en) | 1999-12-27 |
Family
ID=16478214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2203689A Expired - Lifetime JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2995489B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4723434B2 (en) * | 2006-08-07 | 2011-07-13 | 昭和産業株式会社 | Fried chicken powder and fried chicken using it |
| JP2008173013A (en) * | 2007-01-16 | 2008-07-31 | Nisshin Flour Milling Inc | Bread crumb and method for producing the same |
| JP5116115B2 (en) * | 2009-08-04 | 2013-01-09 | 日本製粉株式会社 | Baking clothing mix and baking food using the same |
| JP5697200B2 (en) * | 2011-01-05 | 2015-04-08 | 日本製粉株式会社 | Mixed powder for fried foods from non-fried type that is cooked in a microwave oven |
| JP6959829B2 (en) * | 2017-10-27 | 2021-11-05 | 昭和産業株式会社 | Fried food mix and fried food |
-
1990
- 1990-07-31 JP JP2203689A patent/JP2995489B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0488957A (en) | 1992-03-23 |
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