JPH064013B2 - Batter composition for fried food - Google Patents
Batter composition for fried foodInfo
- Publication number
- JPH064013B2 JPH064013B2 JP1289537A JP28953789A JPH064013B2 JP H064013 B2 JPH064013 B2 JP H064013B2 JP 1289537 A JP1289537 A JP 1289537A JP 28953789 A JP28953789 A JP 28953789A JP H064013 B2 JPH064013 B2 JP H064013B2
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- batter
- fiber material
- added
- texture
- 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
- 239000000203 mixture Substances 0.000 title claims description 20
- 235000013305 food Nutrition 0.000 title claims description 12
- 235000013325 dietary fiber Nutrition 0.000 claims description 49
- 239000002657 fibrous material Substances 0.000 claims description 39
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 235000013312 flour Nutrition 0.000 claims description 13
- 239000000835 fiber Substances 0.000 claims description 12
- 235000015099 wheat brans Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000002023 wood Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 7
- 241000238366 Cephalopoda Species 0.000 description 6
- GRTOGORTSDXSFK-XJTZBENFSA-N ajmalicine Chemical compound C1=CC=C2C(CCN3C[C@@H]4[C@H](C)OC=C([C@H]4C[C@H]33)C(=O)OC)=C3NC2=C1 GRTOGORTSDXSFK-XJTZBENFSA-N 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 235000019441 ethanol Nutrition 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010016807 Fluid retention Diseases 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】 「産業上の利用分野」 本発明は、食物繊維素材を含有する揚げ物用バッター組
成物に関する。TECHNICAL FIELD The present invention relates to a batter composition for frying containing a dietary fiber material.
「従来の技術」 揚げ用には、フライ、フリッター、天ぷら、から揚げ等
がある。一般に、フライは、種物にうち粉を付着させ、
次に小麦粉を主成分とする衣材を水でといたバッターを
付着させ、さらにパン粉を付着させた後、油ちょうして
得られる。また、フリッター、天ぷらは、種物にうち粉
を付着させ、次いでバッターを付着させた後、油ちょう
して得られる。から揚げは、種物に澱粉、小麦粉等を主
成分とした衣材をまぶすなどして油ちょうして得られ
る。"Conventional technology" For frying, there are fries, fritters, tempura, and fried. In general, fry is made by attaching powder to seeds,
Next, a batter made of water containing wheat flour as a main component is adhered, and bread crumbs are further adhered, followed by frying oil to obtain the product. In addition, fritters and tempura can be obtained by sticking dust to seeds, then sticking a batter, and then frying. The fried chicken is obtained by sprinkling seeds with a clothing material containing starch, wheat flour or the like as a main component, and frying.
これらの揚げ物は、一般に、外観が黄金色で、クリスピ
ーな食感のものが好まれる。そのためには、うち粉、バ
ッター等の衣材が重要な役割を果たす。うち粉は、バ
ッターを付着しやすくし、衣が種物から剥れにくくす
る、種物の全体にバッターを均一に付着させて外観を
良好にする、油で揚げるときに種物の水分が外に出に
くくなる油ハネやパンクを防止する、油で揚げるとき
に種物の旨味成分が外部に流れ出るのを防ぐ等の条件を
満足するものが好ましいとされている。また、バッター
は、種物に付着したとき厚すぎたり、薄すぎたりしな
いように、適度な粘性を有する、種物に均一に付着す
る、油で揚げるとき揚げだまの発生が少ない、カラ
ットと揚がる等の条件を満足するものが好ましいとされ
ている。These fried foods are generally preferred to have a golden appearance and a crispy texture. For that purpose, clothes such as powder and batter play an important role. Of the flour, the batter easily attaches and the batter does not easily come off from the seed, the batter is evenly attached to the whole seed to improve the appearance, and the moisture of the seed is removed when frying. It is said that those satisfying the conditions such as preventing oil splatter and puncture, which are less likely to come out, and preventing the umami component of seeds from flowing out when fried, are preferred. In addition, the batter has an appropriate viscosity so that it does not become too thick or too thin when attached to the seed, adheres evenly to the seed, causes little frying when fried, and fries with carat Those satisfying the above conditions are said to be preferable.
近年、食物繊維の保水性等の物性、及び、便通を改善し
て大腸ガンなどを予防する作用、体内の有害物質を除去
する作用、肥満を防止する作用、血清コレステロールの
上昇抑制作用等の生理活性作用が注目され、うち粉、バ
ッター等の衣材に、食物繊を添加して、生理活性効果を
付与するとともに、種物ヘの付着性向上、バッターの粘
度安定、油ちょう時のパンク、油ハネの防止、食感改善
等を図る方法が、例えば特開昭58-205462号、特開昭59-
11153号、特開昭60-224459等、種々提案されている。In recent years, physical properties such as water retention of dietary fiber, and action of improving bowel movements and preventing colon cancer, action of removing harmful substances in the body, action of preventing obesity, action of suppressing elevation of serum cholesterol, and the like The active action has attracted attention, and flour, batter and other clothing materials are added with dietary fiber to give a physiologically active effect, while improving the adhesion to seeds, stabilizing the viscosity of the batter, puncturing when frying, Methods for preventing oil splash, improving texture, etc. are disclosed, for example, in JP-A-58-205462 and JP-A-59-
Various proposals have been made, such as No. 11153 and JP-A-60-224459.
「発明が解決しようとする課題」 しかしながら、食物繊維は、一般に食感がざらつく傾向
があるため、粒度を小さくして食感を改善することが試
みられている。しかし、食物繊維は、例えば小麦ファイ
バーは茶褐色であり、コーンファイバーは黄色であるな
ど、材質によって色の付いたものが多く、粘度を小さく
すると、衣材全体に分散して揚げ物に好ましくない色が
付いてしまうという問題があった。[Problems to be Solved by the Invention] However, dietary fiber generally tends to have a rough texture, and therefore it has been attempted to reduce the grain size to improve the texture. However, dietary fiber, for example, wheat fiber is dark brown, corn fiber is yellow, etc., many of which are colored depending on the material, and when the viscosity is reduced, it is dispersed throughout the clothing material and an unfavorable color for frying. There was a problem of sticking.
また、食物繊維の粒度を小さくすると、ざらつきは防止
されるが、揚げるときの火通りが悪くなるため、サクッ
トしたクリスピーな食感が得られないという問題があっ
た。Further, when the particle size of dietary fiber is reduced, the graininess can be prevented, but the fire passage during frying becomes poor, so that there is a problem that a crispy crispy texture cannot be obtained.
したがって、本発明の目的は、食物繊維の有する種々の
生理活性効果が期待でき、食感改善効果にも優れ、しか
も揚げ物への色付きが防止されるようにした、揚げ物用
バッター組成物を提供することにある。Therefore, an object of the present invention is to provide various batter compositions for fried foods, which can be expected to have various physiologically active effects of dietary fiber, which are also excellent in texture improving effect, and which are prevented from coloring the fried foods. Especially.
「課題を解決するための手段」 上記目的を達成するため、本発明は、小麦粉を主成分と
する揚げ物用バッター組成物において、穀類、豆類、木
材等から調製された食物繊維素材を微粉砕し、造粒した
ものが添加されていることを特徴とする。"Means for solving the problem" In order to achieve the above object, the present invention is a batter composition for fried foods containing wheat flour as a main component, grains, beans, finely pulverized dietary fiber material prepared from wood or the like. The feature is that a granulated product is added.
以下、本発明について詳細に説明する。Hereinafter, the present invention will be described in detail.
本発明の揚げ物用バッター組成物は、小麦粉を主成分と
するバッター組成物に、穀類、豆類、木材等から調製さ
れた食物繊維素材を微粉砕し、造粒して添加することに
より得られる。The batter composition for fried foods of the present invention is obtained by finely pulverizing a dietary fiber material prepared from cereals, beans, wood and the like into a batter composition containing wheat flour as a main component, granulating and adding it.
食物繊維素材は、穀類、豆類、木材から調製されたもの
のほか、果実、野菜等から調製されたものも用いること
ができる。穀類から調製された食物繊維素材としては、
小麦ふすまから調製された小麦ファイバー、とうもろこ
しから調製されたコーンファイバー等があり、例えば
「小麦ファイバーＳＦ」（商品名、日東製粉（株）
製）、「セルファー」（商品名、日本食品化工（株）
製）等が市販されている。また、豆類から調製された食
物繊維素材には、大豆の外皮から調製された大豆ファイ
バー等があり、例えば「プロプラス」（商品名、不二製
油（株）製）等が市販されている。更に、木材から調製
された食物繊維素材には、例えば結晶セルロース等があ
り、「アビセル」（商品名、旭化成工業（株）製）等が
市販されている。As the dietary fiber material, not only those prepared from grains, beans, wood, but also those prepared from fruits, vegetables and the like can be used. As a dietary fiber material prepared from cereals,
There are wheat fibers prepared from wheat bran, corn fibers prepared from corn, and the like. For example, "wheat fiber SF" (trade name, Nitto Flour Milling Co., Ltd.)
Made), "Selfar" (trade name, Nippon Shokuhin Kako Co., Ltd.)
Products) are commercially available. The dietary fiber material prepared from beans includes soybean fiber prepared from soybean hulls and the like, for example, “Proplas” (trade name, manufactured by Fuji Oil Co., Ltd.) and the like are commercially available. Furthermore, dietary fiber materials prepared from wood include, for example, crystalline cellulose, and “Avicel” (trade name, manufactured by Asahi Kasei Kogyo Co., Ltd.) and the like are commercially available.
これらのうち、特に小麦ふすまから調製された小麦ファ
イバーが好ましく用いられる。この小麦ファイバーを使
用することよりクリスピーな食感が得られる。小麦ファ
イバーの好ましい調製法について述べると、まず、小麦
ふすまを水洗処理して、小麦ふすまに含まれる澱粉質、
蛋白質、一部の脂質などの水溶性成分を除去する。次
に、この水洗処理物をエチルアルコールで処理して、脂
質、一部の蛋白質などのアルコール可溶性成分を除去す
る。水溶性成分、アルコール可溶性成分を除去した残部
からなる処理物を乾燥させ、食物繊維含有量（AOAC法に
よる）60％以上（乾燥換算）の小麦ファイバーを得る。
なお、以下の説明において、本発明でいう食物繊維含有
量とは、AOAC法による測定値（プロスキー法による測定
値）を意味している。また、上記においてアルコール処
理は、油脂含量が１％以下（乾物換算）になるように行
なうことがさらに好ましい。Of these, wheat fibers prepared from wheat bran are particularly preferably used. A crispy texture can be obtained by using this wheat fiber. To describe a preferable method for preparing wheat fiber, first, the wheat bran is washed with water, and the starch quality contained in the wheat bran,
Removes water-soluble components such as proteins and some lipids. Next, this water-washed product is treated with ethyl alcohol to remove alcohol-soluble components such as lipids and some proteins. The treated product consisting of the remainder from which the water-soluble components and alcohol-soluble components have been removed is dried to obtain wheat fibers having a dietary fiber content (by AOAC method) of 60% or more (dry basis).
In the following description, the dietary fiber content in the present invention means the value measured by the AOAC method (the value measured by the Prosky method). Further, in the above, it is more preferable that the alcohol treatment is performed so that the fat content is 1% or less (as dry matter).
本発明においては、まず、上記したような食物繊維素材
を、例えば衝撃粉砕機等を用いて微粉砕する。この場
合、粒径150μ以下に微粉砕することがより好ましい。
この微粉砕は、後述する造粒を良好に行なうためと、造
粒物が口の中で溶けたときにざらついた食感とならない
ようにするために必要である。なお、市販の食物繊維素
材の中には、既に粒径150μ以下に調製されているもの
もあり、その場合には、これをそのまま造粒することが
できる。In the present invention, first, the dietary fiber material as described above is finely pulverized using, for example, an impact pulverizer. In this case, it is more preferable to finely pulverize to a particle size of 150 μ or less.
This fine pulverization is necessary for good granulation described below and for preventing the granulated product from having a rough texture when melted in the mouth. Note that some commercially available dietary fiber materials have already been prepared to have a particle size of 150 μm or less, and in this case, this can be granulated as it is.
次いで、この微粉砕物を、例えば押出造粒機等を用いて
造粒する。この場合、造粒物の粒径は、250〜1000μと
することが好ましい。また、見掛け比重が0.45以上にな
るように造粒することが好ましい。上記範囲の粒径とす
ることにより、衣の色付き防止、食感改善などの効果を
より良好に得ることができる。Next, this finely pulverized product is granulated using, for example, an extrusion granulator. In this case, the particle size of the granulated product is preferably 250 to 1000 µ. Further, it is preferable to granulate so that the apparent specific gravity becomes 0.45 or more. By controlling the particle size within the above range, effects such as preventing coloring of clothes and improving texture can be more favorably obtained.
こうして得られた造粒物を、小麦粉を主成分とし、必要
に応じて澱粉、増粘剤、ベーキングパウダーなどを加え
たバッター用の原料中に添加することによって、本発明
による揚げ物用バッター組成物を得ることができる。な
お、バッター組成物中の上記食物繊維素材からなる造粒
物の含有量は、１〜20重量％とすることが好ましい。The batter composition for frying according to the present invention, by adding the granules thus obtained to a raw material for batter containing wheat flour as a main component and optionally starch, thickening agent, baking powder, etc. Can be obtained. The content of the granulated product made of the dietary fiber material in the batter composition is preferably 1 to 20% by weight.
本発明のバッター組成物は、適量の水に溶いてバッター
液とし、フリッター、フライなどの衣材として用いるこ
とができる。すなわち、種物にうち粉を付着し、次いで
本発明のバッター組成物を水に溶いたバッター液を付着
した後、油ちょうすればフリッターが得られ、上記バッ
ター液を付着した後、更にパン粉を付着して油ちょうす
ればフライが得られる。The batter composition of the present invention can be dissolved in an appropriate amount of water to give a batter solution, which can be used as a clothing material for fritters, fries and the like. That is, after attaching the flour to the seeds, and then attaching the batter solution of the batter composition of the present invention to water, a fritter can be obtained by frying oil, and after adhering the batter solution, further bread crumbs are added. If it adheres and is oiled, a fry can be obtained.
「作用」 食物繊維素材は、小麦ふすまは茶褐色、コーンファイバ
ーは黄色であるなど、材質特有の色を有するものが多
く、このような色付きの食物繊維素材をそのままバッタ
ーに添加した場合、バッター全体が着色されてしまい、
油で揚げた後の衣の色が不自然な好ましくない色になっ
てしまう。"Function" Many dietary fiber materials have a color peculiar to the material such as wheat bran is brown and corn fiber is yellow. When such colored dietary fiber material is added to the batter as it is, the whole batter is It was colored,
After frying, the color of the batter becomes unnatural and undesirable.
本発明では、食物繊維素材を微粉砕し、造粒しでバッタ
ー組成物中に添加するので、食物繊維素材の比重が高く
なり、衣材全体に分散してしまうのが防止され、その結
果、油で揚げた後の衣の色が悪くなることを防止でき
る。In the present invention, the dietary fiber material is finely pulverized and added to the batter composition by granulation, so that the specific gravity of the dietary fiber material becomes high, and it is prevented that the dietary fiber material is dispersed throughout the clothing material, as a result, It is possible to prevent the color of clothes from being deteriorated after frying.
また、本発明の揚げ物用バッター組成物は、食物繊維素
材は造粒して添加したことにより、油で揚げるときに、
種物の水分が衣を通して抜けやすくなり、火通りもよく
なるため、サクッとしたクリスピーな食感の衣を得るこ
とができる。さらに、食物繊維素材を微粉砕して造粒し
てあるので、ざらついた食感とならない。Further, the batter composition for fried food of the present invention, the dietary fiber material is granulated and added, when fried in oil,
Since the water content of the seeds can be easily removed through the batter and the fire can flow easily, a batter with a crispy and crispy texture can be obtained. Further, since the dietary fiber material is finely pulverized and granulated, it does not have a rough texture.
さらに、食物繊維素材を用いることにより、便通改善、
体内の有害物質の除去、肥満抑制、血清コレステロール
上昇抑制作用等の生理活性効果も期待できる。Furthermore, the use of dietary fiber material improves bowel movements,
Physiologically active effects such as removal of harmful substances in the body, suppression of obesity, and suppression of elevation of serum cholesterol can be expected.
「実施例」 以下のようにして、小麦ふすまを原料とする食品繊維素
材を調製した。"Example" A food fiber material made from wheat bran was prepared as follows.
小麦ふすま100gに、60℃の水１を添加し、30分間攪拌
した後、濾過し、遠心脱水機で脱水する。この残渣に、
60℃の水１を添加し、もう一度上記の操作を繰り返
し、小麦ふすまから水溶性の澱粉、蛋白質等を除去す
る。Water 1 at 60 ° C. is added to 100 g of wheat bran, stirred for 30 minutes, filtered, and dehydrated by a centrifugal dehydrator. In this residue,
Water 1 at 60 ° C. is added, and the above operation is repeated once more to remove water-soluble starch, proteins and the like from the wheat bran.
次に、この残渣は、60℃のエチルアルコールを１添加
し、30分間攪拌して、濾過し、遠心脱水機でエチルアル
コールと脂質等の溶解成分を除去する。これを流動層乾
燥機にて、30℃で、７時間乾燥して食物繊維を主成分と
する物質55.3gを得た。この物質を処理物質Ｉとする。Next, 1 ethyl alcohol at 60 ° C. is added to this residue, stirred for 30 minutes, filtered, and ethyl alcohol and dissolved components such as lipids are removed by a centrifugal dehydrator. This was dried in a fluidized bed dryer at 30 ° C. for 7 hours to obtain 55.3 g of a substance containing dietary fiber as a main component. This substance is designated as treatment substance I.
この処理物質Ｉを、衝撃粉砕機（槙野産業（株）製）
で、150μ以下に粉砕して微粉砕物を得た。This treated substance I is treated with an impact crusher (made by Makino Sangyo Co., Ltd.)
Then, it was pulverized to 150 μm or less to obtain a finely pulverized product.
この微粉砕物を処理物質IIとする。This finely pulverized product is referred to as a treated substance II.
処理物質IIを、押出造粒機で250〜1000μに造粒して揚
げ物の衣用素材を得た。これを処理物質IIIとする。The treated substance II was granulated with an extrusion granulator into 250 to 1000 μm to obtain a raw material for fried food. This is designated as treatment substance III.
次に、小麦ふすま、処理物質Ｉ、処理物質IIおよび処理
物質IIIを添加したバッターを用いて、とんかつ、いか
のフリッターを製造し、10人の経験豊かなパネラーに試
食させ、衣の色及び食感を評価した。評価は次のような
基準により、10人のパネラーの平均で表わした。Next, using a batter to which wheat bran, treated substance I, treated substance II, and treated substance III were added, tonkatsu and squid fritters were produced, and tasted by 10 experienced panelists to determine the color and texture of the batter. The feeling was evaluated. The evaluation was expressed as an average of 10 panelists according to the following criteria.
（食感） ◎：クリスピーでソフトな食感 ○：ややクリスピーでソフトな食感 △：硬く、悪い食感 ×：非常に硬く、非常に悪い食感 （色） ○：良好 △：やや不良 ×：不良 なお、比較のため、食物繊維素材を用いずに製造したも
のも同様に評価した。(Texture) ◎: Crispy and soft texture ○: Slightly crispy and soft texture △: Hard and bad texture ×: Very hard and very bad texture (color) ○: Good Δ: Slightly bad × : Poor In addition, the thing manufactured without using a dietary fiber material was similarly evaluated for comparison.
以下の説明においては、食物繊維素材として処理物質II
Iを添加したものを「実施例」、食物繊維素材を添加し
なかったものものを「比較例１」、食物繊維素材として
小麦ふすまを添加したものを「比較例２」、食物繊維素
材として処理物質Ｉを添加したものを「比較列３」、食
物繊維素材として処理物質IIを添加したものを「比較例
４」とする。In the following description, the treated substance II is used as the dietary fiber material.
The one to which I was added was “Example”, the one to which no dietary fiber material was added was “Comparative Example 1”, the one to which wheat bran was added as a dietary fiber material was “Comparative Example 2”, which was treated as a dietary fiber material. The one to which the substance I was added was designated as "Comparative column 3" and the one to which the treated substance II was added as the dietary fiber material was designated as "Comparative example 4".
試験例１（とんかつの製造） 豚肉の切れ身に小麦粉でうち粉をし、第１表に示す配合
で調製したバッターを付け、さらにパン粉付けして、17
5℃の油で、４分間油ちょうしてとんかつを製造した。
なお、食物繊維素材を添加したバッターは、食物繊維素
材をを添加しないバッター同様の粘度にするために、水
の添加量を300重量部にした。こうして得られたとんか
について、10名のパネラーにより試食評価した結果を第
２表に示す。Test Example 1 (Production of pork cutlet) Pork cut pieces were floured with wheat flour, attached with a batter prepared according to the composition shown in Table 1, and further breaded, 17
The pork cutlet was cooked with oil at 5 ° C. for 4 minutes to produce a pork cutlet.
In addition, in the batter to which the dietary fiber material was added, the addition amount of water was set to 300 parts by weight in order to obtain the same viscosity as the batter in which the dietary fiber material was not added. Table 2 shows the results of tasting evaluation of the pork so obtained by 10 panelists.
第２表の結果から、実施例のとんかつは、食物繊維素材
を添加しない通常のとんかつ（比較例１）と比べて外観
の色が悪くなることなく、クリスピーでソフトな食感が
得られることがわかる。また、比較例２〜４の結果か
ら、食物繊維素材を、実施例とは異なる形態、つまり、
粉砕、造粒しないで添加した場合、色が悪くなり、食感
も悪くなることがわかる。 From the results shown in Table 2, it can be seen that the pork cutlet of the Examples has a crispy and soft texture without the color of the appearance becoming worse as compared with the normal pork cutlet (Comparative Example 1) to which no dietary fiber material is added. Recognize. Moreover, from the results of Comparative Examples 2 to 4, the dietary fiber material was formed in a form different from that of the Examples,
It can be seen that when added without pulverization or granulation, the color becomes worse and the texture becomes worse.
実施例２（いかのフリッターの製造） いかの切り身に小麦粉でうち粉をし、第３表に示す配合
で調製したバッターを付け、175℃の油で、３分間油ち
ょうしていかのフリッターを製造した。なお、食物繊維
素材を添加したバッターは、食物繊維素材を添加しない
バッターと同様の粘度にするために、水の添加量を140
重量部にした。こうして得られたいかのフリッターにつ
いて、10名のパネラーにより試食評価した結果を第４表
に示す。Example 2 (Production of squid fritters) Squid fillets were floured with wheat flour, attached with a batter prepared according to the composition shown in Table 3, and oiled at 175 ° C for 3 minutes to produce squid fritters. did. In addition, the amount of water added to the batter with added dietary fiber material is 140% in order to obtain the same viscosity as the batter without added dietary fiber material.
Parts by weight. Table 4 shows the results of the tasting evaluation of 10 kinds of fritters, which were obtained in this way.
第４表の結果から、実施例のいかのフリッターは、食物
繊維素材を添加しない通常のいかのフリッター（比較例
１）に比べて、外観の色も損なわれず、クリスピーでソ
フトな食感が得られることがわかる。また、比較例２〜
４の結果から、食物繊維素材を実施例とは異なる形態、
つまり、粉砕、造粒しないで添加した場合、色が悪くな
り、食感も悪くなることがわかる。 From the results shown in Table 4, the squid fritters of the examples have a crispy and soft texture without losing the color of the appearance, as compared with the ordinary squid fritters (Comparative Example 1) in which no dietary fiber material is added. You can see that In addition, Comparative Examples 2 to
From the results of 4, the dietary fiber material has a different form from the example,
That is, it can be seen that the color is deteriorated and the texture is also deteriorated when added without pulverization or granulation.
「発明の効果」 以上説明したように、本発明によれば、小麦粉を主成分
とするバッター組成物に、穀類、豆類、木材等から調製
された食物繊維素材を微粉砕し、造粒したものが添加さ
れているので、これを用いて製造した揚げ物は、食物繊
維素材による衣の色付きが防止され、クリスピーで、か
つ、ざらつきのない食感が得られる。更に、食物繊維に
より生理活性効果も期待できる。"Effects of the Invention" As described above, according to the present invention, a batter composition containing wheat flour as a main component is obtained by finely pulverizing a dietary fiber material prepared from cereals, beans, wood, etc. and granulating it. Is added, the fried food produced using this can prevent the coloring of the clothes due to the dietary fiber material, and can obtain a crispy and texture-free texture. Furthermore, a physiologically active effect can be expected from dietary fiber.
Claims (4)
成物において、穀類、豆類、木材等から調製された食物
繊維素材を微粉砕し、造粒したものが添加されているこ
とを特徴とする揚げ物用バッター組成物。1. A batter composition for frying containing wheat flour as a main component, wherein a dietary fiber material prepared from grains, beans, wood, etc. is pulverized and granulated, and then added. Batter composition for fried food.
し、アルコール処理して、食物繊維含有量(AOAC法によ
る）が60％以上とされた小麦ファイバーである請求項１
記載の揚げ物用バッター組成物。2. The dietary fiber material is wheat fiber in which wheat bran is washed with water and treated with alcohol to have a dietary fiber content (according to the AOAC method) of 60% or more.
The batter composition for frying according to the description.
砕し、これを造粒したものが添加されている請求項１又
は２記載の揚げ物用バッター組成物。3. The batter composition for fried food according to claim 1, wherein the dietary fiber material is finely pulverized to have a particle size of 150 μm or less and granulated.
して、粒径250〜1000μにしたものが添加されている請
求項１〜３のいずれか１つに記載の揚げ物用バッター組
成物。4. The fried batter according to claim 1, wherein the dietary fiber material is finely pulverized and granulated to have a particle size of 250 to 1000 μm. Composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1289537A JPH064013B2 (en) | 1989-11-07 | 1989-11-07 | Batter composition for fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1289537A JPH064013B2 (en) | 1989-11-07 | 1989-11-07 | Batter composition for fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03151843A JPH03151843A (en) | 1991-06-28 |
| JPH064013B2 true JPH064013B2 (en) | 1994-01-19 |
Family
ID=17744527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1289537A Expired - Lifetime JPH064013B2 (en) | 1989-11-07 | 1989-11-07 | Batter composition for fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH064013B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022202970A1 (en) * | 2021-03-26 | 2022-09-29 | 株式会社日清製粉ウェルナ | Batter mix for fried food, production method thereof, batter for fried food and production method of battered fried food |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5911153A (en) * | 1982-07-08 | 1984-01-20 | Nippon Shokuhin Kako Kk | Coating for fry |
| JPS60224459A (en) * | 1984-04-20 | 1985-11-08 | Nitto Seifun Kk | Batter composition for frying |
| JPS6463349A (en) * | 1987-09-04 | 1989-03-09 | Shimada Kagaku Kogyo Kk | Noodle-making starch flour |
-
1989
- 1989-11-07 JP JP1289537A patent/JPH064013B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03151843A (en) | 1991-06-28 |
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