JPS647748B2 - - Google Patents
Info
- Publication number
- JPS647748B2 JPS647748B2 JP57064730A JP6473082A JPS647748B2 JP S647748 B2 JPS647748 B2 JP S647748B2 JP 57064730 A JP57064730 A JP 57064730A JP 6473082 A JP6473082 A JP 6473082A JP S647748 B2 JPS647748 B2 JP S647748B2
- Authority
- JP
- Japan
- Prior art keywords
- powder
- mesh
- weight
- starch
- miso
- 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
Links
- 239000000843 powder Substances 0.000 claims description 36
- 235000012046 side dish Nutrition 0.000 claims description 34
- 235000013312 flour Nutrition 0.000 claims description 28
- 239000000463 material Substances 0.000 claims description 28
- 239000002245 particle Substances 0.000 claims description 20
- 244000294411 Mirabilis expansa Species 0.000 claims description 18
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 18
- 235000013536 miso Nutrition 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 9
- 235000015067 sauces Nutrition 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 10
- 241000234282 Allium Species 0.000 description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000006886 Zingiber officinale Nutrition 0.000 description 8
- 229940029982 garlic powder Drugs 0.000 description 8
- 235000008397 ginger Nutrition 0.000 description 8
- 229920002261 Corn starch Polymers 0.000 description 7
- 239000008120 corn starch Substances 0.000 description 7
- 229940099112 cornstarch Drugs 0.000 description 7
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 7
- 235000013923 monosodium glutamate Nutrition 0.000 description 7
- 229940073490 sodium glutamate Drugs 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 244000203593 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000002562 thickening agent Substances 0.000 description 4
- 235000001270 Allium sibiricum Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000013614 black pepper Nutrition 0.000 description 3
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000665 guar gum Substances 0.000 description 3
- 229960002154 guar gum Drugs 0.000 description 3
- 235000010417 guar gum Nutrition 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 239000001931 piper nigrum l. white Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000002336 ribonucleotide Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 229940100445 wheat starch Drugs 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000012254 powdered material Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229920002477 rna polymer Polymers 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】
本発明は、惣菜に新規な味の惣菜を提供するた
めの惣菜用衣素材に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a dressing material for a side dish for providing a side dish with a novel taste.
近年、食生活の簡便化に伴い、惣菜調理用とし
て小麦粉、澱粉、調味料および香辛料を予め配合
した惣菜用衣素材が市販されている。しかしなが
ら、これらのものは香辛料を基調にした洋風味お
よび醤油を基調にした和風味に片寄つており、需
要者の嗜好の多様化に充分に応じていないのが現
状である。そこで本発明者等は、需要者とくに日
本人になじみの深い味噌風味に着目し、これを惣
菜用衣素材に付与することによつて従来にない風
味の惣菜に調理することに成功し、需要者の要望
にも応じることを可能ならしめたものである。 BACKGROUND ART In recent years, with the simplification of eating habits, batter materials for side dishes that are pre-blended with flour, starch, seasonings, and spices have become commercially available for use in preparing side dishes. However, these products tend to have a Western flavor based on spices and a Japanese flavor based on soy sauce, and currently do not fully respond to the diversification of consumer tastes. Therefore, the inventors of the present invention focused on the miso flavor, which is deeply familiar to consumers, especially Japanese people, and succeeded in creating a prepared dish with an unprecedented flavor by adding this flavor to the coating material for a prepared dish. This makes it possible to meet the needs of people.
本発明の惣菜用衣素材は小麦粉、澱粉、味噌粉
末、食塩、調味料および香辛料を主成分とするも
のである。さらに詳しくは本発明の惣菜用衣素材
は小麦粉45〜75重量％（以下単に％と略する）、
澱粉５〜25％、味噌粉末0.5〜10.0％、食塩３〜
12％、調味料0.1〜2.5％および香辛料３〜10％を
主成分とするものである。 The main ingredients of the side dish clothing material of the present invention are wheat flour, starch, miso powder, salt, seasonings and spices. More specifically, the side dish clothing material of the present invention contains 45 to 75% by weight of wheat flour (hereinafter simply abbreviated as %),
Starch 5~25%, miso powder 0.5~10.0%, salt 3~
The main ingredients are 12%, seasonings 0.1-2.5% and spices 3-10%.
本明細書において「惣菜」とは野菜または肉類
もしくはそれらの混合物を油揚げするかまたは油
をつけてオーブンで焼くなどの加工操作を経て得
られる製品をいうものとし、また「衣素材」とは
前記した惣菜の調製にあたつて野菜または肉類も
しくはそれらの混合物に熱処理に先立つてそのま
までかまたは水にといた状態でまぶされる粉末材
料をいう。 In this specification, "deli" refers to a product obtained through processing operations such as frying vegetables, meat, or a mixture thereof, or coating them with oil and baking them in an oven. Powdered materials that are sprinkled on vegetables, meat, or mixtures thereof, either neat or dissolved in water, prior to heat treatment in the preparation of side dishes.
本発明に用いる小麦粉は顆粒状および粉末状の
いずれの形態でもよいが、特に顆粒状のものが取
扱い時における飛散防止、具材への付着性、衣液
の分散性などの点で好ましい。 The wheat flour used in the present invention may be in either granular or powder form, but granular flour is particularly preferred from the viewpoints of prevention of scattering during handling, adhesion to ingredients, dispersibility of coating liquid, etc.
澱粉は小麦粉の補助基材として用いられる。従
つて小麦粉の使用量の増減にほぼ反比例してその
使用量を増減させればよい。使用する澱粉として
はコーンスターチおよびポテトスターチが挙げら
れるが、とくにこれらのものに制限されない。ま
た、少なくとも小麦粉と澱粉の両者は混合して、
それを顆粒状にして使用するのが好ましい。 Starch is used as an auxiliary base material for wheat flour. Therefore, it is sufficient to increase or decrease the amount of wheat flour used in approximately inverse proportion to the increase or decrease in the amount of flour used. Examples of the starch used include corn starch and potato starch, but are not particularly limited to these. Also, at least both flour and starch should be mixed,
It is preferable to use it in the form of granules.
味噌粉末は、本発明で使用する原料の中で最も
特徴的なものであつて惣菜用衣素材に新規な風味
を付与するものである。使用する味噌粉末として
は通常知られた粉末状の味噌の他に豆板醤粉末ま
たは辣豆板醤粉末が挙げられる。豆板醤および辣
豆板醤は通常の形態は味噌と同様にペースト状を
呈しているが、これを例えばスプレードライまた
は凍結乾燥処理などにより粉末状に調製すること
ができる。また味噌粉末は20メツシユスルーの粒
度が好ましい。味噌粉末の使用量は味噌の種類に
よつても異なるが、一般的には10％を超えると具
の持味が損われるので好ましくない。 Miso powder is the most characteristic of the raw materials used in the present invention, and it imparts a novel flavor to the batter material for side dishes. Examples of the miso powder used include commonly known powdered miso as well as bean sauce powder and chili bean sauce powder. Although bean sauce and chili bean sauce are usually in the form of a paste like miso, they can be prepared into a powder by, for example, spray drying or freeze-drying. Further, the particle size of the miso powder is preferably 20 mesh through. The amount of miso powder used varies depending on the type of miso, but in general, if it exceeds 10%, it is not preferable because the flavor of the ingredients will be impaired.
食塩はとくに乾燥処理したものが好ましい。 It is particularly preferable to use salt that has been dried.
調味料としては、例えばグルタミン酸ソーダ、
リボ核酸が挙げられる。 As a seasoning, for example, sodium glutamate,
Examples include ribonucleic acid.
香辛料は味噌粉末と共に惣菜用衣素材に風味を
付与する上で重要な原料である。使用する香辛料
としては生姜粉末、ガーリツク粉末、唐辛子粉
末、こしようなど種々のものが挙げられるが、と
くに生姜粉末とガーリツク粉末との調合物が好ま
しい。前記香辛料は粒度が10（約２mm目開き）メ
ツシユスルーで且つ42（約0.35mm目開き）メツシ
ユオーバーのものを35％以上含有しているものが
好適である。この粒度が過度に細かいと香辛料特
有の風味が出ず、また貯蔵中に風味の変化をもた
らしやすいなどの欠点を有するので味覚、嗜好な
どの点から前記の粒度構成にすることが好まし
い。 Spices, along with miso powder, are important raw materials for imparting flavor to batter materials for side dishes. Various spices may be used, such as ginger powder, garlic powder, chili powder, and pepper powder, but a mixture of ginger powder and garlic powder is particularly preferred. The spice preferably contains 35% or more of particles with particle sizes of 10 (approximately 2 mm opening) mesh through and 42 (approximately 0.35 mm opening) mesh over. If the particle size is too fine, the characteristic flavor of spices will not be produced, and the flavor will likely change during storage, so it is preferable to use the above particle size structure from the viewpoint of taste and preference.
本発明の惣菜用衣素材は前記原料以外にさらに
補助原料として、例えば澱粉質穀粉、乾燥野菜、
糖類および増粘剤を使用することもできる。 In addition to the above-mentioned raw materials, the side dish clothing material of the present invention may further contain auxiliary raw materials such as starchy flour, dried vegetables, etc.
Sugars and thickeners can also be used.
前記澱粉質穀粉は澱粉の補助原料として使用さ
れるが、これには例えばコーンフラワーおよびラ
イスフラワーが挙げられる。このものの使用量と
しては本発明の惣菜用衣素材中に０〜15％含有さ
せることが好ましい。 The starchy flours are used as starch supplements and include, for example, corn flour and rice flour. The amount of this substance used is preferably 0 to 15% in the side dish clothing material of the present invention.
乾燥野菜は惣菜用衣素材の味を一層強化するた
めに有効である。これには例えば乾燥オニオン、
乾燥ねぎおよび乾燥にらが挙げられる。これらの
形態は製品の見栄え、食味などの点から10メツシ
ユスルーの大きさが好ましい。乾燥野菜の使用量
としては本発明の惣菜用衣素材中に０〜５％含有
させることが好ましい。 Dried vegetables are effective for further enhancing the taste of batter materials for side dishes. For example, dried onions,
Includes dried green onions and dried chives. The size of these shapes is preferably 10 mesh from the viewpoint of product appearance and taste. The amount of dried vegetables to be used is preferably 0 to 5% in the side dish clothing material of the present invention.
糖類は惣菜の色、食味などを改良するために使
用する。この糖類としては例えばぶどう糖、しよ
糖、乳糖が挙げられる。このものの使用量として
は本発明の惣菜用衣素材中に０〜５％含有させる
ことが好ましい。 Sugars are used to improve the color and flavor of side dishes. Examples of these sugars include glucose, sucrose, and lactose. The amount of this substance to be used is preferably 0 to 5% in the side dish clothing material of the present invention.
また増粘剤としてはα化コーンスターチ、その
他のα化澱粉およびグアーガム、その他のガム類
がとくに適している。なお増粘剤は小麦粉の使用
量が多い場合には使用しなくともよい。増粘剤の
使用量としては惣菜用衣素材中に０〜4.0％含有
させることが好ましい。この使用量が多すぎると
惣菜の食感が悪くなるので好ましくない。 Further, as thickeners, pregelatinized cornstarch, other pregelatinized starches, guar gum, and other gums are particularly suitable. Note that the thickener may not be used if a large amount of flour is used. The amount of thickener used is preferably 0 to 4.0% in the dressing material for side dishes. If the amount used is too large, the texture of the prepared food will deteriorate, which is not preferable.
本発明の惣菜用衣素材は顆粒、粉末或いはこれ
らの混合物など種々の形態に調製されるが、とく
に顆粒状のものが調理上の便利性および惣菜、具
への付着性および惣菜の食感の点で好ましい。 The dressing material for side dishes of the present invention can be prepared in various forms such as granules, powders, or mixtures thereof, but granules are particularly suitable for convenience in cooking, adhesion to side dishes and ingredients, and texture of side dishes. This is preferable in this respect.
この惣菜用衣素材を用いて惣菜を調理するに
は、これを具にまぶすか或いは水に溶かした衣液
に具を浸して油揚げすればよい。また他の調理法
としては前記油揚げする代りに表面に油を付着さ
せてオーブンで焼いてもよい。 In order to cook a side dish using this side dish batter material, the ingredients may be sprinkled with it, or the ingredients may be dipped in a batter dissolved in water and fried. As another cooking method, instead of frying, oil may be applied to the surface and then baked in an oven.
本発明の惣菜用衣素材は味噌味が付与されてい
るので、これを使用すれば従来にない風味の惣菜
を簡単かつ迅速に調理することができる。 Since the dressing material for side dishes of the present invention has a miso flavor, it is possible to easily and quickly prepare side dishes with an unprecedented flavor.
以下に本発明をさらに具体的に示すために実施
例を挙げて説明する。 EXAMPLES The present invention will be described below with reference to Examples in order to show it more concretely.
実施例 １
小麦粉45.0％、小麦澱粉5.0％、ポテトスター
チ20.0％、砂糖2.0％、食塩12.0％、豆板醤粉末
2.0％、ガーリツク粉末5.8％、生姜粉末3.0％、白
こしよう0.7％（なお、前記香辛料全体の粒度組
成は10メツシユスルーで且つ42メツシユオーバー
のものを35％含有するものである）、乾燥オニオ
ン（10メツシユスルー）1.0％、乾燥ねぎ（10メ
ツシユスルー）0.5％、グルタミン酸ソーダ2.3
％、5′−リボヌクレオタイドナトリウム0.2％お
よびグアーガム0.5％をミキサーで充分に混合し
て惣菜用衣素材を得た。Example 1 Wheat flour 45.0%, wheat starch 5.0%, potato starch 20.0%, sugar 2.0%, salt 12.0%, bean sauce powder
2.0%, garlic powder 5.8%, ginger powder 3.0%, white pepper 0.7% (The particle size composition of the whole spice is 10 mesh through and contains 35% of 42 mesh over), dried onion (through 10 mesh) 1.0%, dried green onion (through 10 mesh) 0.5%, sodium glutamate 2.3
%, 0.2% of sodium 5'-ribonucleotide, and 0.5% of guar gum were sufficiently mixed in a mixer to obtain a dressing material for a side dish.
実施例 ２
小麦粉74.5％、コーンスターチ5.0％およびコ
ーンフラワー5.0％を予め混合して顆粒状（20メ
ツシユスルーのものが主体）とし、これに食塩
6.0％、辣豆板醤粉末（粒度20メツシユスルー）
0.5％、ガーリツク粉末1.8％、生姜粉末0.7％、ス
ターアニス0.5％（なお、前記香辛料全体の粒度
組成は10メツシユスルーで且つ42メツシユオーバ
ーのものを45％含有するものである）、乾燥オニ
オン（10メツシユスルー）3.0％、乾燥ねぎ（10
メツシユスルー）1.0％、乾燥にら（10メツシユ
スルー）1.0％、グルタミン酸ソーダ0.9％および
しいたけ抽出物0.1％を加えてミキサーで充分に
混合して惣菜用衣素材を得た。Example 2 74.5% wheat flour, 5.0% cornstarch, and 5.0% cornflour were mixed in advance to make granules (mainly 20 mesh through), and salt was added to the mixture.
6.0%, chili bean sauce powder (particle size 20 mesh through)
0.5%, garlic powder 1.8%, ginger powder 0.7%, star anise 0.5% (the particle size composition of the whole spice is 10 mesh through and 45% of 42 mesh over), dried onion ( 3.0%, dried green onions (10
1.0% dried chives (10 mesh sluice), 0.9% sodium glutamate and 0.1% shiitake mushroom extract were added and thoroughly mixed with a mixer to obtain a dressing material for side dishes.
実施例 ３
顆粒小麦粉（粒度40メツシユスルー）60.5％、
ポテトスターチ10.0％、コーンフラワー5.0％、
ぶどう糖0.5％、食塩9.0％、辣豆板醤粉末1.0％、
ガーリツク粉末4.5％、生姜粉末2.9％、スターア
ニス0.5％（なお、前記香辛料全体の粒度組成は
10メツシユスルーで且つ42メツシユオーバーのも
のを40％含有するものである）、乾燥オニオン
（10メツシユスルー）2.0％、グルタミン酸ソーダ
2.0％、5′−リボヌクレオタイドナトリウム0.1％
およびα化コーンスターチ2.0％をミキサーによ
り充分混合して惣菜用衣素材を得た。Example 3 Granular flour (particle size 40 mesh through) 60.5%,
Potato starch 10.0%, corn flour 5.0%,
Glucose 0.5%, salt 9.0%, chili bean sauce powder 1.0%,
Garlic powder 4.5%, ginger powder 2.9%, star anise 0.5% (The particle size composition of the above spices as a whole is
(contains 40% of 10 mesh through and 42 mesh over), dried onion (10 mesh through) 2.0%, sodium glutamate
2.0%, 5′-ribonucleotide sodium 0.1%
and 2.0% pregelatinized corn starch were thoroughly mixed with a mixer to obtain a batter material for side dishes.
実施例 ４
顆粒小麦粉（粒度40メツシユスルー）52.0％、
小麦澱粉15.0％、コーンフラワー10.0％、ライス
フラワー5.0％、砂糖0.5％、ぶどう糖0.5％、食塩
3.0％、味噌粉末（粒度20メツシユスルー）、3.0
％、ガーリツク粉末2.7％、生姜粉末2.0％、唐辛
子粉末1.25％、白こしよう0.5％（なお、前記香
辛料全体の粒度組成は10メツシユスルーで且つ42
メツシユオーバーのものを50％含有するものであ
る）、グルタミン酸ソーダ0.5％、しいたけ抽出物
0.05％およびα化コーンスターチ4.0％をミキサ
ーにより充分混合して惣菜用衣素材を得た。Example 4 Granular flour (particle size 40 mesh through) 52.0%,
Wheat starch 15.0%, corn flour 10.0%, rice flour 5.0%, sugar 0.5%, glucose 0.5%, salt
3.0%, miso powder (particle size 20 mesh through), 3.0
%, garlic powder 2.7%, ginger powder 2.0%, chili powder 1.25%, white pepper 0.5% (The particle size composition of the whole spice is 10 mesh through and 42
Contains 50% of Methushiover), 0.5% of sodium glutamate, Shiitake mushroom extract
0.05% and 4.0% pregelatinized corn starch were thoroughly mixed using a mixer to obtain a batter material for side dishes.
実施例 ５
顆粒小麦粉（粒度30メツシユスルー）59.4％、
小麦澱粉10.0％、ポテトスターチ5.0％、ライス
フラワー2.0％、乳糖3.0％、食塩8.0％、味噌粉末
（粒度20メツシユスルー）6.0％、ガーリツク粉末
0.7％、生姜粉末1.5％、唐辛子粉末0.8％（なお、
前記香辛料全体の粒度粗成は10メツシユスルーで
且つ42メツシユオーバーのものを40％含有するも
のである）、乾燥にら（粒度10メツシユスルー）
1.0％、グルタミン酸ソーダ0.5％、5′−リボヌク
レオタイドナトリウム0.05％、しいたけ抽出物
0.05％およびα′化コーンスターチ2.0％をミキサー
により充分混合して惣菜用衣素材を得た。Example 5 Granular flour (particle size 30 mesh through) 59.4%,
Wheat starch 10.0%, potato starch 5.0%, rice flour 2.0%, lactose 3.0%, salt 8.0%, miso powder (particle size 20 mesh through) 6.0%, garlic powder
0.7%, ginger powder 1.5%, chili powder 0.8% (in addition,
The particle size of the whole spice is 10 mesh through and contains 40% of 42 mesh over), dried chives (particle size 10 mesh through)
1.0%, sodium glutamate 0.5%, sodium 5'-ribonucleotide 0.05%, shiitake mushroom extract
0.05% and 2.0% alpha'ized cornstarch were sufficiently mixed in a mixer to obtain a batter material for side dishes.
実施例 ６
小麦粉57.5％、コーンスターチ8.5％、コーン
フラワー8.5％、乳糖5.0％、食塩4.0％、味噌粉末
10.0％、ガーリツク粉末0.4％、生姜粉末3.0％、
唐辛子粉末0.5％、白こしよう0.2％（なお、香辛
料全体の粒度組成は10メツシユスルーで且つ42メ
ツシユオーバーのものを35％含有するものであ
る）、乾燥ねぎ（粒度10メツシユスルー）2.0％、
グルタミン酸ソーダ0.1％およびグアーガム0.3％
をミキサーにより充分混合して惣菜用衣素材を得
た。Example 6 Wheat flour 57.5%, cornstarch 8.5%, cornflour 8.5%, lactose 5.0%, salt 4.0%, miso powder
10.0%, garlic powder 0.4%, ginger powder 3.0%,
Chili powder 0.5%, white pepper 0.2% (the particle size composition of the whole spice is 10 mesh through and contains 35% over 42 mesh), dried green onions (particle size 10 mesh through) 2.0%,
Sodium glutamate 0.1% and guar gum 0.3%
were sufficiently mixed using a mixer to obtain a batter material for side dishes.
Claims (1)
び香辛料を主成分とする惣菜用衣素材。 ２ 小麦粉45〜75重量％、澱粉５〜25重量％、味
噌粉末0.5〜10重量％、食塩３〜12重量％、調味
料0.1〜2.5重量％および香辛料３〜10重量％を主
成分とする特許請求の範囲第１項記載の惣菜用衣
素材。 ３ 小麦粉が顆粒小麦粉である特許請求の範囲第
１項又は第２項記載の惣菜用衣素材。 ４ 味噌粉末が豆板醤粉末又は辣豆板醤粉末であ
る特許請求の範囲第１項〜第３項いずれかに記載
の惣菜用衣素材。 ５ 香辛料が粒度10メツシユスルーで且つ42メツ
シユオーバーのものを35重量％以上含有している
ことを特徴とする特許請求の範囲第１項〜第４項
いずれかに記載の惣菜用衣素材。[Scope of Claims] 1. A batter material for a side dish whose main ingredients are wheat flour, starch, miso powder, salt, seasonings, and spices. 2. A patent whose main ingredients are 45-75% by weight of wheat flour, 5-25% by weight of starch, 0.5-10% by weight of miso powder, 3-12% by weight of salt, 0.1-2.5% by weight of seasoning, and 3-10% by weight of spices. A clothing material for a side dish according to claim 1. 3. The batter material for a side dish according to claim 1 or 2, wherein the wheat flour is granulated wheat flour. 4. The dressing material for a side dish according to any one of claims 1 to 3, wherein the miso powder is bean sauce powder or chili bean sauce powder. 5. The dressing material for a side dish according to any one of claims 1 to 4, characterized in that the spice contains 35% by weight or more of a spice with a particle size of 10 mesh through and 42 mesh over.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57064730A JPS58183057A (en) | 1982-04-20 | 1982-04-20 | Coating material for daily dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57064730A JPS58183057A (en) | 1982-04-20 | 1982-04-20 | Coating material for daily dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58183057A JPS58183057A (en) | 1983-10-26 |
| JPS647748B2 true JPS647748B2 (en) | 1989-02-09 |
Family
ID=13266554
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57064730A Granted JPS58183057A (en) | 1982-04-20 | 1982-04-20 | Coating material for daily dish |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58183057A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63233759A (en) * | 1987-03-23 | 1988-09-29 | Q P Corp | Production of fried onion |
| JP2007282575A (en) * | 2006-04-17 | 2007-11-01 | Nisshin Foods Kk | Fried batter mix and fried batter |
| JP4855909B2 (en) * | 2006-11-27 | 2012-01-18 | アスモ株式会社 | Rotating electric machine |
-
1982
- 1982-04-20 JP JP57064730A patent/JPS58183057A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2021193937A (en) * | 2020-06-15 | 2021-12-27 | 株式会社ニップン | Dried vegetable-containing breader mix |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58183057A (en) | 1983-10-26 |
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