WO2021132391A1 - Mix for deep-fried food products, method for producing deep-fried food product using same, and method for improving texture of deep-fried food product - Google Patents
Mix for deep-fried food products, method for producing deep-fried food product using same, and method for improving texture of deep-fried food product Download PDFInfo
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- WO2021132391A1 WO2021132391A1 PCT/JP2020/048275 JP2020048275W WO2021132391A1 WO 2021132391 A1 WO2021132391 A1 WO 2021132391A1 JP 2020048275 W JP2020048275 W JP 2020048275W WO 2021132391 A1 WO2021132391 A1 WO 2021132391A1
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- Prior art keywords
- mix
- water
- dietary fiber
- soluble dietary
- mass
- Prior art date
Links
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- 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 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
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- 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
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
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- 239000008103 glucose Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
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- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
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- 230000008018 melting Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
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- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000013558 reference substance Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
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- 230000008961 swelling Effects 0.000 description 1
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- 238000011282 treatment Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
Definitions
- the present invention relates to a mix for oily foods used in the production of oily foods and containing a specific water-soluble dietary fiber.
- Oil butterfly food is a food obtained by cooking an oil butterfly object with oil butterfly, that is, oil having a temperature higher than the boiling point of water.
- oil butterfly that is, oil having a temperature higher than the boiling point of water.
- fried foods such as donuts
- fried foods such as tempura.
- the oil butterfly not only heats the object to be oiled and heats it, but also has the effect of evaporating the water content of the object at a high temperature and absorbing oil in the voids where the water content was present. Therefore, oil-battered foods (in the case of fried foods, the batter part) are characterized by a crispy texture.
- Patent Document 1 describes, for example, as a donut mix suitable for producing frozen donuts that can be eaten in a frozen state, a first component that is a saccharide such as dextrin and water-soluble dietary fiber and the like. Those containing a second component which is an oil absorption inhibitory component are described.
- the technical idea of Patent Document 1 is to improve the eatability of donuts in a frozen state by using a relatively large amount of the first component, and to prevent inconveniences such as excessive oil content by using a large amount of the first component. It is suppressed by the combined use of the second component.
- Patent Document 2 describes that low-carbohydrate food raw materials such as indigestible dextrin are used in oil-based foods such as donuts in order to respond to recent health consciousness.
- Patent Document 3 describes that by blending isomaltodextrin with a snack confectionery such as potato chips, drainage during the production of the snack confectionery is improved and a snack confectionery having a crispy texture can be obtained.
- the crispy and unique texture of oily foods is easily lost over time due to the influence of moisture in the oily foods or the surrounding environment. Therefore, for example, when manufacturing and selling oily foods such as donuts and corn dogs at the store, even if the oily foods have a crispy texture immediately after being manufactured and arranged at the store, the crispy foods are produced. By the time consumers who purchase oil corn foods at stores take them home and eat them, the corn dogs may be completely lost and the oil corn foods may become lithe. .. An effective technique capable of solving the problem of the deterioration of the sakumi of oily foods over time has not yet been provided.
- An object of the present invention is to provide a technique capable of providing an oily food that can maintain a crispy texture for a long time.
- the present invention is a mix for oily foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher. Further, the present invention is a method for producing an oily food, using the above-mentioned mix for oily food of the present invention. Further, the present invention is a method for improving the texture of an oily food, in which the oily food contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
- the oily food mix of the present invention contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition temperature of 180 ° C. or higher. Characterized by its content.
- Tg is the temperature at which a transition (glass transition) occurs between a hard glass state and a soft rubber state.
- a relatively high temperature water-soluble dietary fiber (high Tg water-soluble dietary fiber) having a Tg of 180 ° C. or higher is used as an essential component of the mix, and an oil-rich food (fried food) produced using the mix is used.
- the batter part was made difficult to transfer to the rubber state, and the crispy texture could be maintained for a long time.
- Alumina was used as the reference substance. The measurement was carried out in a temperature range of 20 to 230 ° C. with a heating rate of 5 ° C./min. I went there. After the temperature rise measurement (1st scan) to a constant temperature, the temperature was cooled to 20 ° C., and the temperature rise measurement (2nd scan) was performed again. The obtained results were analyzed by the software attached to DSC (Thermal Analysis Software TA7000 (Hitachi High-Tech Science)).
- the Tg of the high Tg water-soluble dietary fiber used in the present invention is 180 ° C. or higher, preferably 190 ° C. or higher.
- the upper limit of Tg of the high Tg water-soluble dietary fiber is not particularly limited, but is preferably 230 ° C. or lower, more preferably 215 ° C. or lower.
- the content of the high Tg water-soluble dietary fiber in the mix of the present invention is 0.5 to 15% by mass with respect to the total mass of the mix from the viewpoint of achieving a high degree of compatibility between the crispness and appearance of the oily food. It is preferably 1 to 10% by mass, more preferably 3 to 10% by mass.
- the mix of the present invention contains a substance having a Tg of 180 ° C. or higher in the mix for the purpose of making it difficult for the oily food produced by the mix to transfer to the rubber state.
- Water-soluble dietary fiber is used as the Tg substance.
- the high Tg water-soluble dietary fiber used in the present invention is typically a polysaccharide, but in general, starches having the same polysaccharide tend to have a higher Tg than the water-soluble dietary fiber. In order to achieve the purpose, it is also conceivable to use starches as the high Tg substance to be contained in the mix.
- Examples of the high Tg water-soluble dietary fiber used in the present invention include indigestible dextrin having a high Tg, and particularly preferably isomaltodextrin. It is not clear at this time whether all of the substances called isomaltodextrin can be used as high Tg water-soluble dietary fiber in the present invention, but as an example of the isomaltodextrin that can be used in the present invention, Patent Document 3 ( Examples thereof include those described in [0015] to [0018] of JP-A-2018-201371).
- Examples of the high Tg water-soluble dietary fiber include, but are not limited to, Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) and Fiberlixa (Hayashibara Co., Ltd.), which is an isomaltodextrin.
- the mix of the present invention preferably further contains saccharides in addition to high Tg water-soluble dietary fiber.
- the "sugar” in the present invention does not include dietary fiber such as high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber described later.
- the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as sucrose, maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol, and one of these is used alone.
- monosaccharides and / or disaccharides are used as saccharides, and 80% by mass or more is used as the total amount of monosaccharides and disaccharides among the saccharides used.
- sucrose is used as the saccharide in an amount of 50% by mass or more of the saccharides used.
- the content-mass ratio of sugars and high Tg water-soluble dietary fiber is preferably 1: 0 as the former: the latter from the viewpoint of improving the crispness of oily foods and the balance between taste and appearance. It is 01 to 1: 2, more preferably 1: 0.03 to 1: 1, and even more preferably 1: 0.1 to 1: 0.5. That is, in the mix of the present invention, the high Tg water-soluble dietary fiber is preferably 1 to 200 parts by mass, more preferably 13 to 100 parts by mass, and further preferably 10 to 50 parts by mass with respect to 100 parts by mass of the saccharides in the mix. It is preferable that the portion is contained.
- the content of saccharides in the mix of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 10% by mass or more, based on the total mass of the oily food from the viewpoint of taste and appearance. Is 15% by mass or more.
- the upper limit of the sugar content in the mix of the present invention is not particularly limited, but is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 45% by mass or less, from the viewpoint of the taste and appearance of the oily food. It is 40% by mass or less.
- the total content of sugars and high Tg water-soluble dietary fiber in the mix of the present invention is preferably 10 to 50% by mass with respect to the total mass of the mix from the viewpoint of taste and appearance of oily foods. It is more preferably 15 to 45% by mass, still more preferably 20 to 40% by mass.
- the mix of the present invention preferably contains high Tg water-soluble dietary fiber and, if necessary, saccharides, as well as low Tg water-soluble dietary fiber having a glass transition point of 125 ° C. or higher and lower than 180 ° C.
- high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber together as ingredients in the mix, various performances such as texture (sakumi), shape retention, and appearance of oily foods are improved at a higher level.
- the Tg of the low Tg water-soluble dietary fiber used in the present invention is preferably 125 ° C. or higher and 150 ° C. or lower.
- Examples of the low Tg water-soluble dietary fiber used in the present invention include low Tg indigestible dextrin such as inulin and indigestible glucan, and one of these may be used alone or in combination of two or more. be able to. Of these, inulin is particularly preferable from the viewpoint of improving the crispness of oily foods.
- the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is determined from the viewpoint of the taste and appearance of the oil-fed food. It is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, based on the total mass of the above.
- the mix of the present invention may contain components other than the above-mentioned components (high Tg water-soluble dietary fiber, low Tg water-soluble dietary fiber, sugars).
- Other ingredients include flours.
- the flours that can be contained in the mix of the present invention include flours such as strong flours, semi-strong flours, medium-strength flours, weak flours, and durum flours, rye flours, cornflowers, barley flours, buckwheat flours, soybean flours, and hatomugi flours.
- Flours such as hie flour and foam flour; starches such as tapioca starch, horse bell flour, corn starch, waxy corn starch, wheat starch (raw starch), and these raw starches are processed with fats and oils, pregelatinized, etherified, esterified, and crosslinked. , Processed starch that has been subjected to one or more treatments such as oxidation, and the like, and one of these can be used alone or in combination of two or more.
- the content of the flours in the mix is preferably 45 to 75% by mass, more preferably 50 to 70% by mass, based on the total mass of the mix.
- the mix of the present invention can contain ingredients other than the above-mentioned cereal flours, and can be appropriately selected depending on the type of oily food in which the mix is used.
- emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactate, calcium stearoyl lactate; gluten, gliadin, glutenin (above, wheat).
- the content of the components other than the flour in the mix of the present invention is preferably 20% by mass or less with respect to the total mass of the mix.
- the mix of the present invention is obtained by mixing the above-mentioned components such as high Tg water-soluble dietary fiber.
- the form of the mix of the present invention under normal temperature and pressure is powder such as powder or granules.
- the mix of the present invention can be used in the production of oily foods in the same manner as this type of mix.
- a liquid is added to the mix of the present invention to prepare a clay-like dough (so-called dough) or a liquid or paste-like dough (so-called batter), and the dough is oiled to obtain a desired oily food.
- the liquid to be mixed with the mix include aqueous liquids containing water, oil, seasonings, egg liquid, milk and the like.
- the mixing ratio of the mix and the liquid is generally about 1: 0.2 to 1: 8 as a mix: liquid.
- a liquid such as water is added to the mix to prepare a dough (dough or batter), and the dough is put into heated oil. It has a process of oiling.
- a liquid such as water is added to the mix to prepare a dough (batter), and the dough is adhered to the surface of the ingredients. , It has a step of putting the dough-attached ingredient into heated oil and oiling it.
- the oil-rich food contains 0.5 to 15% by mass, preferably 1 to 10% by mass, and more preferably 3 to 10% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
- the oily food When the oily food is a fried confectionery such as donut or a bakery food, the oily food is typically produced by oiling a dough containing a high Tg water-soluble dietary fiber, and is highly Tg water-soluble. Dietary fiber is contained throughout the oily food.
- the oil butterfly food is a fried food such as an American dog, the oil butterfly food is typically a garment that covers the ingredients and the surface of the ingredients, and the high Tg water-soluble dietary fiber is the garment. Is contained in.
- Examples 1 to 8, Comparative Examples 1 to 7, Reference Example 1 The raw materials were mixed according to the formulations shown in Tables 1 and 2 below to produce a donut mix. Details of the raw materials used are as follows.
- the mix of Reference Example 1 is a typical mix for old-fashioned donuts.
- Wheat flour Soft flour (manufactured by Nisshin Seifun Co., Ltd., trade name "Flower") -Sugar (non-dietary fiber): maltodextrin (Tg 160 ° C) -Water-soluble dietary fiber A: Indigestible dextrin (Fibersol 2 Matsutani Chemical Industry Co., Ltd., Tg 185 ° C) -Water-soluble dietary fiber B: Indigestible dextrin (Fiberlixa Co., Ltd.
- Example 9 to 14 Comparative Examples 8 to 11, Reference Example 2
- the raw materials were mixed according to the formulation shown in Table 3 below to produce a corn dog mix.
- the details of the raw materials used are the same as in the donut mix described above.
- the mix of Reference Example 2 is a typical corn dog mix.
- a batter was prepared by adding 725 g of water and 1 kg of a corn dog mix to a hovert mixer and stirring at low speed for 1 minute with a beater. Sausage (length 10 cm, weight 40 g) is stabbed on a skewer along the long axis, and the prepared batter is attached to the surface of the sausage so that the weight after oiling (product weight) is about 100 g.
- the desired American dog was obtained by oiling with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes.
- the mix of each example contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) having a glass transition point of 180 ° C. or higher. Compared with the comparative example and the reference example which did not satisfy this, the texture and appearance of the corn dog batter 5 hours after the oiling was excellent.
- an oily food that can maintain a crispy texture for a long time is provided.
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Abstract
This mix for deep-fried food products contains 0.5-15% by mass of a high Tg water-soluble dietary fiber having a glass transition temperature of 180°C or higher. It is preferable that the mix further contain a saccharide and the content ratio on a mass basis of the saccharide to the high Tg water-soluble dietary fiber be 1:0.01 to 1:2. It is preferable that the mix further contain a low Tg water-soluble dietary fiber having a glass transition temperature of 125°C or higher and lower than 180°C and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber be 20% by mass or less.
Description
本発明は、油ちょう食品の製造に使用され、特定の水溶性食物繊維を含有する油ちょう食品用ミックスに関する。
The present invention relates to a mix for oily foods used in the production of oily foods and containing a specific water-soluble dietary fiber.
油ちょう食品は、油ちょう対象物を油ちょう、すなわち、水の沸点より高温の油で加熱調理することで得られる食品であり、例えば、ドーナツ等の揚げ菓子、天ぷら等の揚げ物がある。油ちょうは、油ちょう対象物を加熱して火を通すだけでなく、高温で対象物の水分を蒸発させ、水分があった空隙に吸油させる効果がある。そのため、油ちょう食品（揚げ物の場合は衣の部分）は、サクサクとした食感が特徴である。
Oil butterfly food is a food obtained by cooking an oil butterfly object with oil butterfly, that is, oil having a temperature higher than the boiling point of water. For example, there are fried foods such as donuts and fried foods such as tempura. The oil butterfly not only heats the object to be oiled and heats it, but also has the effect of evaporating the water content of the object at a high temperature and absorbing oil in the voids where the water content was present. Therefore, oil-battered foods (in the case of fried foods, the batter part) are characterized by a crispy texture.
油ちょう食品の改良技術に関し、例えば特許文献１には、冷凍状態で喫食可能な冷凍ドーナツの製造に適したドーナツ用ミックスとして、デキストリン等の糖類である第１成分と、水溶性食物繊維等の吸油阻害成分である第２成分とを含有するものが記載されている。特許文献１の技術思想は、第１成分を比較的多量に用いることでドーナツの冷凍状態での喫食可能性等を向上させるとともに、第１成分を多量に用いることによる油分過多等の不都合を、第２成分の併用によって抑制するというものである。
Regarding the technology for improving oily foods, for example, Patent Document 1 describes, for example, as a donut mix suitable for producing frozen donuts that can be eaten in a frozen state, a first component that is a saccharide such as dextrin and water-soluble dietary fiber and the like. Those containing a second component which is an oil absorption inhibitory component are described. The technical idea of Patent Document 1 is to improve the eatability of donuts in a frozen state by using a relatively large amount of the first component, and to prevent inconveniences such as excessive oil content by using a large amount of the first component. It is suppressed by the combined use of the second component.
特許文献２には、ドーナツ等の油ちょう食品において、近年の健康志向に対応するために、難消化性デキストリン等の低糖質食品原料を使用することが記載されている。特許文献３には、ポテトチップス等のスナック菓子にイソマルトデキストリンを配合することで、スナック菓子製造時の水抜けが向上し、パリパリとした食感をもつスナック菓子が得られることが記載されている。
Patent Document 2 describes that low-carbohydrate food raw materials such as indigestible dextrin are used in oil-based foods such as donuts in order to respond to recent health consciousness. Patent Document 3 describes that by blending isomaltodextrin with a snack confectionery such as potato chips, drainage during the production of the snack confectionery is improved and a snack confectionery having a crispy texture can be obtained.
油ちょう食品が有するサクミのある独特の食感は、油ちょう食品中あるいは周辺環境中の水分の影響により経時的に失われやすい。そのため、例えば、店頭でドーナツやアメリカンドッグ等の油ちょう食品を製造・販売する場合に、油ちょう食品を製造し店頭に並べた直後はサクサクとした食感を有していても、そのサクミが経時的に低下し、店頭で油ちょう食品を購入した消費者が家などに持ち帰って喫食する頃には、サクミが完全に失われて、油ちょう食品がしなり気味となっている場合がある。このような油ちょう食品のサクミの経時的な低下の問題を解決し得る有効な技術は未だ提供されていない。
The crispy and unique texture of oily foods is easily lost over time due to the influence of moisture in the oily foods or the surrounding environment. Therefore, for example, when manufacturing and selling oily foods such as donuts and corn dogs at the store, even if the oily foods have a crispy texture immediately after being manufactured and arranged at the store, the crispy foods are produced. By the time consumers who purchase oil corn foods at stores take them home and eat them, the corn dogs may be completely lost and the oil corn foods may become lithe. .. An effective technique capable of solving the problem of the deterioration of the sakumi of oily foods over time has not yet been provided.
本発明の課題は、サクサクした食感が長時間維持され得る油ちょう食品を提供可能な技術を提供することである。
An object of the present invention is to provide a technique capable of providing an oily food that can maintain a crispy texture for a long time.
本発明は、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有する、油ちょう食品用ミックスである。
また本発明は、前記の本発明の油ちょう食品用ミックスを用いた、油ちょう食品の製造方法である。
また本発明は、油ちょう食品に、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有させる、油ちょう食品の食感改良方法である。 The present invention is a mix for oily foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
Further, the present invention is a method for producing an oily food, using the above-mentioned mix for oily food of the present invention.
Further, the present invention is a method for improving the texture of an oily food, in which the oily food contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
また本発明は、前記の本発明の油ちょう食品用ミックスを用いた、油ちょう食品の製造方法である。
また本発明は、油ちょう食品に、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有させる、油ちょう食品の食感改良方法である。 The present invention is a mix for oily foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
Further, the present invention is a method for producing an oily food, using the above-mentioned mix for oily food of the present invention.
Further, the present invention is a method for improving the texture of an oily food, in which the oily food contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher.
本発明の油ちょう食品用ミックス（以下単に、「ミックス」ともいう。）は、ガラス転移点（Ｔｇ；glass transition temperature）が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有する点で特徴付けられる。Ｔｇは周知のとおり、硬質のガラス状態と軟質のラバー状態との間の転移（ガラス転移）が起こる温度である。本発明では、Ｔｇが１８０℃以上という比較的高温の水溶性食物繊維（高Ｔｇ水溶性食物繊維）をミックスの必須成分とすることで、該ミックスを用いて製造された油ちょう食品（揚げ物の場合は衣の部分）をラバー状態に転移し難いものとし、サクサクした食感が長時間維持され得るものとした。ミックスにおける高Ｔｇ水溶性食物繊維の含有量が０．５質量％未満では、斯かる本発明の所定の効果が奏されず（比較例６参照）、また、該含有量が１５質量％を超えると、油ちょう食品に意図しないひび割れが生じ、外観が低下するおそれがある（比較例７参照）。
The oily food mix of the present invention (hereinafter, also simply referred to as “mix”) contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition temperature of 180 ° C. or higher. Characterized by its content. As is well known, Tg is the temperature at which a transition (glass transition) occurs between a hard glass state and a soft rubber state. In the present invention, a relatively high temperature water-soluble dietary fiber (high Tg water-soluble dietary fiber) having a Tg of 180 ° C. or higher is used as an essential component of the mix, and an oil-rich food (fried food) produced using the mix is used. In this case, the batter part) was made difficult to transfer to the rubber state, and the crispy texture could be maintained for a long time. If the content of the high Tg water-soluble dietary fiber in the mix is less than 0.5% by mass, the predetermined effect of the present invention is not exhibited (see Comparative Example 6), and the content exceeds 15% by mass. As a result, unintended cracks may occur in the oily food, and the appearance may be deteriorated (see Comparative Example 7).
Ｔｇは、示差走査熱量計（ＤＳＣ）を用いて測定することができる。具体的には例えば、次の方法により測定することができる。
測定対象（例えば食物繊維）の試料として、非結晶状態のものを用いる。なお、本測定の前に、試料を一度昇温させた後に降温させることで、試料の熱履歴を消去する。試料が結晶状態のものである場合は、結晶状態の試料を一度昇温して融解させた後、急冷したものを試料として用いる。ＤＳＣを用い、試料のＴｇを測定する。測定条件の一例を下記に示す。
＜ＤＳＣ測定における測定条件の一例＞
試料（６ｍｇ）を耐圧パンに封入し、ＤＳＣ（ＤＳＣ６１００；ＳＩＩ）にセットした。基準物質にはアルミナを用いた。測定は２０～２３０℃の温度範囲を昇温速度５℃／ｍｉｎ．で行った。一定温度まで昇温測定（１ｓｔスキャン）後、２０℃まで冷却し、再び昇温測定（２ｎｄスキャン）した。得られた結果はＤＳＣ付属のソフトウェア（Thermal Analysis Software TA7000（日立ハイテクサイエンス））によって解析した。 Tg can be measured using a differential scanning calorimetry (DSC). Specifically, for example, it can be measured by the following method.
As a sample to be measured (for example, dietary fiber), an amorphous sample is used. Before the main measurement, the thermal history of the sample is erased by raising the temperature of the sample once and then lowering the temperature. When the sample is in a crystalline state, the crystalline sample is once heated to be melted, and then rapidly cooled to be used as the sample. The Tg of the sample is measured using DSC. An example of measurement conditions is shown below.
<Example of measurement conditions in DSC measurement>
The sample (6 mg) was sealed in a pressure-resistant pan and set in a DSC (DSC6100; SII). Alumina was used as the reference substance. The measurement was carried out in a temperature range of 20 to 230 ° C. with a heating rate of 5 ° C./min. I went there. After the temperature rise measurement (1st scan) to a constant temperature, the temperature was cooled to 20 ° C., and the temperature rise measurement (2nd scan) was performed again. The obtained results were analyzed by the software attached to DSC (Thermal Analysis Software TA7000 (Hitachi High-Tech Science)).
測定対象（例えば食物繊維）の試料として、非結晶状態のものを用いる。なお、本測定の前に、試料を一度昇温させた後に降温させることで、試料の熱履歴を消去する。試料が結晶状態のものである場合は、結晶状態の試料を一度昇温して融解させた後、急冷したものを試料として用いる。ＤＳＣを用い、試料のＴｇを測定する。測定条件の一例を下記に示す。
＜ＤＳＣ測定における測定条件の一例＞
試料（６ｍｇ）を耐圧パンに封入し、ＤＳＣ（ＤＳＣ６１００；ＳＩＩ）にセットした。基準物質にはアルミナを用いた。測定は２０～２３０℃の温度範囲を昇温速度５℃／ｍｉｎ．で行った。一定温度まで昇温測定（１ｓｔスキャン）後、２０℃まで冷却し、再び昇温測定（２ｎｄスキャン）した。得られた結果はＤＳＣ付属のソフトウェア（Thermal Analysis Software TA7000（日立ハイテクサイエンス））によって解析した。 Tg can be measured using a differential scanning calorimetry (DSC). Specifically, for example, it can be measured by the following method.
As a sample to be measured (for example, dietary fiber), an amorphous sample is used. Before the main measurement, the thermal history of the sample is erased by raising the temperature of the sample once and then lowering the temperature. When the sample is in a crystalline state, the crystalline sample is once heated to be melted, and then rapidly cooled to be used as the sample. The Tg of the sample is measured using DSC. An example of measurement conditions is shown below.
<Example of measurement conditions in DSC measurement>
The sample (6 mg) was sealed in a pressure-resistant pan and set in a DSC (DSC6100; SII). Alumina was used as the reference substance. The measurement was carried out in a temperature range of 20 to 230 ° C. with a heating rate of 5 ° C./min. I went there. After the temperature rise measurement (1st scan) to a constant temperature, the temperature was cooled to 20 ° C., and the temperature rise measurement (2nd scan) was performed again. The obtained results were analyzed by the software attached to DSC (Thermal Analysis Software TA7000 (Hitachi High-Tech Science)).
本発明で用いる高Ｔｇ水溶性食物繊維のＴｇは１８０℃以上であり、好ましくは１９０℃以上である。また、高Ｔｇ水溶性食物繊維のＴｇの上限については、特に制限されないが、好ましくは２３０℃以下、より好ましくは２１５℃以下である。
The Tg of the high Tg water-soluble dietary fiber used in the present invention is 180 ° C. or higher, preferably 190 ° C. or higher. The upper limit of Tg of the high Tg water-soluble dietary fiber is not particularly limited, but is preferably 230 ° C. or lower, more preferably 215 ° C. or lower.
本発明のミックスにおける高Ｔｇ水溶性食物繊維の含有量は、油ちょう食品のサクミと外観とを高度に両立させる観点から、該ミックスの全質量に対して０．５～１５質量％であり、好ましくは１～１０質量％、より好ましくは３～１０質量％である。
The content of the high Tg water-soluble dietary fiber in the mix of the present invention is 0.5 to 15% by mass with respect to the total mass of the mix from the viewpoint of achieving a high degree of compatibility between the crispness and appearance of the oily food. It is preferably 1 to 10% by mass, more preferably 3 to 10% by mass.
本発明のミックスは前述したとおり、ミックスを用いて製造された油ちょう食品をラバー状態に転移し難いものとする目的で、ミックスにＴｇ１８０℃以上の物質を含有させたものであり、斯かる高Ｔｇ物質として水溶性食物繊維を採用している。本発明で用いる高Ｔｇ水溶性食物繊維は、典型的には多糖であるところ、一般的にＴｇは、同じ多糖である澱粉類の方が水溶性食物繊維に比べて高い傾向があるので、前記目的を達成するために、ミックスに含有させる高Ｔｇ物質として澱粉類を使用することも考えられる。しかしながら、本発明者らが種々検討した結果、油ちょう食品用ミックスに高Ｔｇ物質として澱粉類を含有させた場合、該ミックスを用いて製造された油ちょう食品は、保湿性が比較的強く、それ故に周辺環境中の水分を吸収しやすく、本発明の所定の効果を奏し難いものとなることが判明した。そこで本発明では、高Ｔｇ物質として水溶性食物繊維を採用している。
As described above, the mix of the present invention contains a substance having a Tg of 180 ° C. or higher in the mix for the purpose of making it difficult for the oily food produced by the mix to transfer to the rubber state. Water-soluble dietary fiber is used as the Tg substance. The high Tg water-soluble dietary fiber used in the present invention is typically a polysaccharide, but in general, starches having the same polysaccharide tend to have a higher Tg than the water-soluble dietary fiber. In order to achieve the purpose, it is also conceivable to use starches as the high Tg substance to be contained in the mix. However, as a result of various studies by the present inventors, when starches are contained as a high Tg substance in the oil butterfly food mix, the oil butterfly food produced by using the mix has a relatively strong moisturizing property. Therefore, it has been found that it is easy to absorb water in the surrounding environment and it is difficult to achieve the predetermined effect of the present invention. Therefore, in the present invention, water-soluble dietary fiber is adopted as a high Tg substance.
本発明で用いる高Ｔｇ水溶性食物繊維としては、例えば、高Ｔｇとなる難消化性デキストリンを挙げることができ、特に好ましくはイソマルトデキストリンを例示できる。イソマルトデキストリンと称される物質の全てが本発明で高Ｔｇ水溶性食物繊維として使用可能であるか現時点で定かではないが、本発明で使用可能なイソマルトデキストリンの一例として、特許文献３（特開２０１８－２０１３７１号公報）の［００１５］～［００１８］に記載のものが挙げられる。
高Ｔｇ水溶性食物繊維としては、例えばファイバーソル２（松谷化学工業株式会社）やイソマルトデキストリンであるファイバリクサ（株式会社林原）を挙げることができるが、特にこれらに限定されない。 Examples of the high Tg water-soluble dietary fiber used in the present invention include indigestible dextrin having a high Tg, and particularly preferably isomaltodextrin. It is not clear at this time whether all of the substances called isomaltodextrin can be used as high Tg water-soluble dietary fiber in the present invention, but as an example of the isomaltodextrin that can be used in the present invention, Patent Document 3 ( Examples thereof include those described in [0015] to [0018] of JP-A-2018-201371).
Examples of the high Tg water-soluble dietary fiber include, but are not limited to, Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) and Fiberlixa (Hayashibara Co., Ltd.), which is an isomaltodextrin.
高Ｔｇ水溶性食物繊維としては、例えばファイバーソル２（松谷化学工業株式会社）やイソマルトデキストリンであるファイバリクサ（株式会社林原）を挙げることができるが、特にこれらに限定されない。 Examples of the high Tg water-soluble dietary fiber used in the present invention include indigestible dextrin having a high Tg, and particularly preferably isomaltodextrin. It is not clear at this time whether all of the substances called isomaltodextrin can be used as high Tg water-soluble dietary fiber in the present invention, but as an example of the isomaltodextrin that can be used in the present invention, Patent Document 3 ( Examples thereof include those described in [0015] to [0018] of JP-A-2018-201371).
Examples of the high Tg water-soluble dietary fiber include, but are not limited to, Fibersol 2 (Matsutani Chemical Industry Co., Ltd.) and Fiberlixa (Hayashibara Co., Ltd.), which is an isomaltodextrin.
本発明のミックスは、高Ｔｇ水溶性食物繊維に加えて更に、糖類を含有することが好ましい。これにより、ミックスを用いて製造された油ちょう食品の食感（サクミ）が一層向上し得る。なお、本発明でいう「糖類」には、高Ｔｇ水溶性食物繊維及び後述する低Ｔｇ水溶性食物繊維等の食物繊維は包含されない。糖類としては、例えば、グルコース、フルクトース、キシロース、ガラクトース等の単糖類；スクロース、マルトース、ラクトース、トレハロース等の二糖類；キシリトール、ソルビトール、ラクチトール等の糖アルコール類が挙げられ、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。好ましくは、糖類として単糖及び／又は二糖類を、使用される糖類のうち、単糖及び二糖類の合計量として８０質量％以上用いる。また、好ましくは、糖類としてスクロースを、使用される糖類のうち５０質量％以上用いる。
The mix of the present invention preferably further contains saccharides in addition to high Tg water-soluble dietary fiber. As a result, the texture (sakumi) of the oily food produced by using the mix can be further improved. The "sugar" in the present invention does not include dietary fiber such as high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber described later. Examples of the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as sucrose, maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol, and one of these is used alone. Or two or more types can be used in combination. Preferably, monosaccharides and / or disaccharides are used as saccharides, and 80% by mass or more is used as the total amount of monosaccharides and disaccharides among the saccharides used. Further, preferably, sucrose is used as the saccharide in an amount of 50% by mass or more of the saccharides used.
本発明のミックスにおいて、糖類と高Ｔｇ水溶性食物繊維との含有質量比は、油ちょう食品のサクミの向上と食味、外観とのバランスの観点から、前者：後者として、好ましくは１：０．０１～１：２、より好ましくは１：０．０３～１：１、更に好ましくは１：０．１～１：０．５である。すなわち本発明のミックスでは、該ミックス中の糖類１００質量部に対して、高Ｔｇ水溶性食物繊維が好ましくは１～２００質量部、より好ましくは１３～１００質量部、更に好ましくは１０～５０質量部含有されていることが好ましい。
In the mix of the present invention, the content-mass ratio of sugars and high Tg water-soluble dietary fiber is preferably 1: 0 as the former: the latter from the viewpoint of improving the crispness of oily foods and the balance between taste and appearance. It is 01 to 1: 2, more preferably 1: 0.03 to 1: 1, and even more preferably 1: 0.1 to 1: 0.5. That is, in the mix of the present invention, the high Tg water-soluble dietary fiber is preferably 1 to 200 parts by mass, more preferably 13 to 100 parts by mass, and further preferably 10 to 50 parts by mass with respect to 100 parts by mass of the saccharides in the mix. It is preferable that the portion is contained.
また、本発明のミックスにおける糖類の含有量は、油ちょう食品の食味、外観の観点から、該ミックスの全質量に対して、好ましくは５質量％以上、より好ましくは１０質量％以上、更に好ましくは１５質量％以上である。また、本発明のミックスにおける糖類の含有量の上限については、特に制限されないが、油ちょう食品の食味、外観の観点から、好ましくは５０質量％以下、より好ましくは４５質量％以下、更に好ましくは４０質量％以下である。
Further, the content of saccharides in the mix of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 10% by mass or more, based on the total mass of the oily food from the viewpoint of taste and appearance. Is 15% by mass or more. The upper limit of the sugar content in the mix of the present invention is not particularly limited, but is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 45% by mass or less, from the viewpoint of the taste and appearance of the oily food. It is 40% by mass or less.
また、本発明のミックスにおける糖類と高Ｔｇ水溶性食物繊維との合計含有量は、油ちょう食品の食味、外観の観点から、該ミックスの全質量に対して、好ましくは１０～５０質量％、より好ましくは１５～４５質量％、更に好ましくは２０～４０質量％である。
The total content of sugars and high Tg water-soluble dietary fiber in the mix of the present invention is preferably 10 to 50% by mass with respect to the total mass of the mix from the viewpoint of taste and appearance of oily foods. It is more preferably 15 to 45% by mass, still more preferably 20 to 40% by mass.
本発明のミックスは、高Ｔｇ水溶性食物繊維及び必要に応じて糖類に加えて更に、ガラス転移点が１２５℃以上１８０℃未満の低Ｔｇ水溶性食物繊維を含有することが好ましい。ミックスの含有成分として高Ｔｇ水溶性食物繊維と低Ｔｇ水溶性食物繊維とを併用することにより、油ちょう食品の食感（サクミ）、保形性、外観等の諸性能が一層高いレベルで向上し得る。本発明で用いる低Ｔｇ水溶性食物繊維のＴｇは、好ましくは１２５℃以上１５０℃以下である。
The mix of the present invention preferably contains high Tg water-soluble dietary fiber and, if necessary, saccharides, as well as low Tg water-soluble dietary fiber having a glass transition point of 125 ° C. or higher and lower than 180 ° C. By using high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber together as ingredients in the mix, various performances such as texture (sakumi), shape retention, and appearance of oily foods are improved at a higher level. Can be. The Tg of the low Tg water-soluble dietary fiber used in the present invention is preferably 125 ° C. or higher and 150 ° C. or lower.
本発明で用いる低Ｔｇ水溶性食物繊維としては、例えば、イヌリン、難消化性グルカン等の低Ｔｇの難消化性デキストリン等が挙げられ、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。これらの中でも特に、油ちょう食品のサクミ向上の観点から、イヌリンが好ましい。
Examples of the low Tg water-soluble dietary fiber used in the present invention include low Tg indigestible dextrin such as inulin and indigestible glucan, and one of these may be used alone or in combination of two or more. be able to. Of these, inulin is particularly preferable from the viewpoint of improving the crispness of oily foods.
本発明のミックスにおいて、低Ｔｇ水溶性食物繊維を含有させる場合、低Ｔｇ水溶性食物繊維と高Ｔｇ水溶性食物繊維との合計含有量は、油ちょう食品の食味、外観の観点から、該ミックスの全質量に対して、好ましくは２０質量％以下、より好ましくは１５質量％以下、更に好ましくは１０質量％以下である。
When the low Tg water-soluble dietary fiber is contained in the mix of the present invention, the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is determined from the viewpoint of the taste and appearance of the oil-fed food. It is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, based on the total mass of the above.
本発明のミックスには、前述の成分（高Ｔｇ水溶性食物繊維、低Ｔｇ水溶性食物繊維、糖類）以外の他の成分を含有させることができる。他の成分として、穀粉類が挙げられる。本発明のミックスに含有可能な穀粉類としては、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等の小麦粉、ライ麦粉、コーンフラワー、大麦粉、そば粉、豆粉、はとむぎ粉、ひえ粉、あわ粉等の穀粉；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等の澱粉（未加工澱粉）、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉等が挙げられ、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 mix of the present invention may contain components other than the above-mentioned components (high Tg water-soluble dietary fiber, low Tg water-soluble dietary fiber, sugars). Other ingredients include flours. Examples of the flours that can be contained in the mix of the present invention include flours such as strong flours, semi-strong flours, medium-strength flours, weak flours, and durum flours, rye flours, cornflowers, barley flours, buckwheat flours, soybean flours, and hatomugi flours. Flours such as hie flour and foam flour; starches such as tapioca starch, horse bell flour, corn starch, waxy corn starch, wheat starch (raw starch), and these raw starches are processed with fats and oils, pregelatinized, etherified, esterified, and crosslinked. , Processed starch that has been subjected to one or more treatments such as oxidation, and the like, and one of these can be used alone or in combination of two or more.
本発明のミックスに穀粉類を含有させる場合、該ミックスにおける穀粉類の含有量は、該ミックスの全質量に対して、好ましくは４５～７５質量％、より好ましくは５０～７０質量％である。
When the mix of the present invention contains flours, the content of the flours in the mix is preferably 45 to 75% by mass, more preferably 50 to 70% by mass, based on the total mass of the mix.
本発明のミックスには、前述の穀粉類以外の他の成分を含有させることができ、該ミックスが使用される油ちょう食品の種類等に応じて適宜選択できる。具体的には例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、有機酸モノグリセリド、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等の乳化剤；グルテン、グリアジン、グルテニン（以上、小麦蛋白質）、全卵、卵白、卵黄（以上、卵蛋白質）、脱脂粉乳、ホエー蛋白（以上、乳蛋白質）、大豆蛋白質、ゼラチン等の蛋白素材；動物油脂、植物油脂等の油脂類；食塩、粉末醤油、果実由来の発酵物等の発酵物、粉末味噌、アミノ酸その他の調味料；卵粉等の乾燥卵、増粘多糖類等、膨張剤、乳原料、香料、酵素、色素等が挙げられ、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。本発明のミックスにおける穀粉類以外の他の成分の含有量は、該ミックスの全質量に対して、好ましくは２０質量％以下である。
The mix of the present invention can contain ingredients other than the above-mentioned cereal flours, and can be appropriately selected depending on the type of oily food in which the mix is used. Specifically, for example, emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactate, calcium stearoyl lactate; gluten, gliadin, glutenin (above, wheat). Protein), whole egg, egg white, egg yolk (above, egg protein), defatted milk powder, whey protein (above, milk protein), soybean protein, gelatin and other protein materials; animal fats and oils, vegetable fats and oils and other fats and oils; salt, powder Fermented products such as soy sauce and fruit-derived fermented products, powdered miso, amino acids and other seasonings; dried eggs such as egg flour, thickening polysaccharides, swelling agents, dairy ingredients, fragrances, enzymes, pigments, etc. One of these can be used alone or in combination of two or more. The content of the components other than the flour in the mix of the present invention is preferably 20% by mass or less with respect to the total mass of the mix.
本発明のミックスは、高Ｔｇ水溶性食物繊維をはじめとする前述の成分を混合することによって得られる。本発明のミックスの常温常圧下での形態は、粉末状、顆粒状などの粉体である。
The mix of the present invention is obtained by mixing the above-mentioned components such as high Tg water-soluble dietary fiber. The form of the mix of the present invention under normal temperature and pressure is powder such as powder or granules.
本発明のミックスは、種々の油ちょう食品に適用でき、具体的には例えば、ドーナツ等の揚げ菓子ないしベーカリー食品；アメリカンドッグ、天ぷら、フライ、から揚げ、フリッター等の揚げ物の衣材（バッターミックスないしブレダーミックス）が挙げられる。本発明のミックスが特に好適な油ちょう食品として、ドーナツ、アメリカンドッグ、かりんとう、揚げパイが挙げられ、より好ましくはドーナツ、アメリカンドッグである。本発明のミックスは、ドーナツの中でも特に、ケーキドーナツに好適であり、その中でもオールドファッションドーナツに好適である。オールドファッションドーナツは、片面（上面）に割れ目（クラック）を有し、サクミの強い独特の食感が特徴的なドーナツである。
The mix of the present invention can be applied to various oil-fed foods, specifically, for example, fried confectionery such as donuts or bakery foods; batter for fried foods such as American dogs, tempura, fried foods, fried chicken, fritters (batter mix). Or bredder mix). Examples of oily foods to which the mix of the present invention is particularly suitable include donuts, corn dogs, karinto, and fried pies, and more preferably donuts and corn dogs. The mix of the present invention is particularly suitable for cake donuts among donuts, and among them, it is suitable for old-fashioned donuts. Old-fashioned donuts are donuts that have cracks on one side (upper surface) and are characterized by a strong and unique texture.
本発明のミックスは、油ちょう食品の製造において、この種のミックスと同様に使用することができる。典型的には、本発明のミックスに液体を加えて粘土状生地（いわゆるドウ）又は液状若しくはペースト状生地（いわゆるバッター）を調製し、該生地を油ちょうすることで、目的の油ちょう食品を製造することができる。ミックスと混合される液体としては、水、油、調味料、卵液、牛乳等を含んだ水性液体を例示できる。また、ミックスと液体との混合比率は、一般的にはミックス：液体として、１：０．２～１：８程度である。
The mix of the present invention can be used in the production of oily foods in the same manner as this type of mix. Typically, a liquid is added to the mix of the present invention to prepare a clay-like dough (so-called dough) or a liquid or paste-like dough (so-called batter), and the dough is oiled to obtain a desired oily food. Can be manufactured. Examples of the liquid to be mixed with the mix include aqueous liquids containing water, oil, seasonings, egg liquid, milk and the like. The mixing ratio of the mix and the liquid is generally about 1: 0.2 to 1: 8 as a mix: liquid.
本発明のミックスを用いたドーナツの製造方法は、典型的には、該ミックスに水等の液体を加えて生地（ドウ又はバッター）を調製し、該生地を加熱された油中に投入して油ちょうする工程を有する。また、本発明のミックスを用いた揚げ物の製造方法は、典型的には、該ミックスに水等の液体を加えて生地（バッター）を調製し、該生地を具材の表面に付着させた後、該生地付き具材を加熱された油中に投入して油ちょうする工程を有する。
In the method for producing a donut using the mix of the present invention, typically, a liquid such as water is added to the mix to prepare a dough (dough or batter), and the dough is put into heated oil. It has a process of oiling. Further, in the method for producing a fried food using the mix of the present invention, typically, a liquid such as water is added to the mix to prepare a dough (batter), and the dough is adhered to the surface of the ingredients. , It has a step of putting the dough-attached ingredient into heated oil and oiling it.
本発明には、油ちょう食品に、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％、好ましくは１～１０質量％、より好ましくは３～１０質量％含有させる、油ちょう食品の食感改良方法が包含される。本発明の油ちょう食品の食感改良方法については、特に断らない限り、前述した本発明のミックス及びその製造方法に関する説明が適宜適用される。本発明の油ちょう食品の食感改良方法によれば、油ちょう食品のサクミの経時耐性が向上され、サクサクした食感が長時間維持され得る。油ちょう食品がドーナツ等の揚げ菓子ないしベーカリー食品の場合、該油ちょう食品は、典型的には、高Ｔｇ水溶性食物繊維を含む生地を油ちょうして製造されるものであり、高Ｔｇ水溶性食物繊維は、該油ちょう食品の全体に含有される。一方、油ちょう食品がアメリカンドッグ等の揚げ物の場合、該油ちょう食品は、典型的には、具材と該具材の表面を被覆する衣であり、高Ｔｇ水溶性食物繊維は、該衣に含有される。
In the present invention, the oil-rich food contains 0.5 to 15% by mass, preferably 1 to 10% by mass, and more preferably 3 to 10% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher. Includes methods for improving the texture of oil-based foods. Unless otherwise specified, the above-mentioned description of the mix of the present invention and the method for producing the same shall be appropriately applied to the method for improving the texture of the oily food of the present invention. According to the method for improving the texture of oily foods of the present invention, the resistance of oily foods to crispy over time can be improved, and the crispy texture can be maintained for a long time. When the oily food is a fried confectionery such as donut or a bakery food, the oily food is typically produced by oiling a dough containing a high Tg water-soluble dietary fiber, and is highly Tg water-soluble. Dietary fiber is contained throughout the oily food. On the other hand, when the oil butterfly food is a fried food such as an American dog, the oil butterfly food is typically a garment that covers the ingredients and the surface of the ingredients, and the high Tg water-soluble dietary fiber is the garment. Is contained in.
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 described in more detail with reference to Examples, but the present invention is not limited to the following Examples.
〔実施例１～８、比較例１～７、参考例１〕
下記表１及び表２の配合で原材料を混合して、ドーナツ用ミックスを製造した。使用した原材料の詳細は下記のとおり。なお、参考例１のミックスは、典型的なオールドファッションドーナツ用ミックスである。
・小麦粉：薄力粉（日清製粉株式会社製、商品名「フラワー」）
・糖類（非食物繊維）：マルトデキストリン（Ｔｇ１６０℃）
・水溶性食物繊維Ａ：難消化性デキストリン（ファイバーソル２ 松谷化学工業株式会社、Ｔｇ１８５℃）
・水溶性食物繊維Ｂ：難消化性デキストリン（ファイバリクサ 株式会社林原、Ｔｇ１９７℃）
・水溶性食物繊維Ｃ：難消化性グルカン（フィットファイバー 日本食品化工株式会社、Ｔｇ１２８℃）
・水溶性食物繊維Ｄ：イヌリン（Ｔｇ１３０℃） [Examples 1 to 8, Comparative Examples 1 to 7, Reference Example 1]
The raw materials were mixed according to the formulations shown in Tables 1 and 2 below to produce a donut mix. Details of the raw materials used are as follows. The mix of Reference Example 1 is a typical mix for old-fashioned donuts.
・ Wheat flour: Soft flour (manufactured by Nisshin Seifun Co., Ltd., trade name "Flower")
-Sugar (non-dietary fiber): maltodextrin (Tg 160 ° C)
-Water-soluble dietary fiber A: Indigestible dextrin (Fibersol 2 Matsutani Chemical Industry Co., Ltd., Tg 185 ° C)
-Water-soluble dietary fiber B: Indigestible dextrin (Fiberlixa Co., Ltd. Hayashibara, Tg 197 ° C)
-Water-soluble dietary fiber C: Indigestible glucan (Fit Fiber Nihon Shokuhin Kako Co., Ltd., Tg 128 ° C)
-Water-soluble dietary fiber D: inulin (Tg 130 ° C)
下記表１及び表２の配合で原材料を混合して、ドーナツ用ミックスを製造した。使用した原材料の詳細は下記のとおり。なお、参考例１のミックスは、典型的なオールドファッションドーナツ用ミックスである。
・小麦粉：薄力粉（日清製粉株式会社製、商品名「フラワー」）
・糖類（非食物繊維）：マルトデキストリン（Ｔｇ１６０℃）
・水溶性食物繊維Ａ：難消化性デキストリン（ファイバーソル２ 松谷化学工業株式会社、Ｔｇ１８５℃）
・水溶性食物繊維Ｂ：難消化性デキストリン（ファイバリクサ 株式会社林原、Ｔｇ１９７℃）
・水溶性食物繊維Ｃ：難消化性グルカン（フィットファイバー 日本食品化工株式会社、Ｔｇ１２８℃）
・水溶性食物繊維Ｄ：イヌリン（Ｔｇ１３０℃） [Examples 1 to 8, Comparative Examples 1 to 7, Reference Example 1]
The raw materials were mixed according to the formulations shown in Tables 1 and 2 below to produce a donut mix. Details of the raw materials used are as follows. The mix of Reference Example 1 is a typical mix for old-fashioned donuts.
・ Wheat flour: Soft flour (manufactured by Nisshin Seifun Co., Ltd., trade name "Flower")
-Sugar (non-dietary fiber): maltodextrin (Tg 160 ° C)
-Water-soluble dietary fiber A: Indigestible dextrin (Fibersol 2 Matsutani Chemical Industry Co., Ltd., Tg 185 ° C)
-Water-soluble dietary fiber B: Indigestible dextrin (Fiberlixa Co., Ltd. Hayashibara, Tg 197 ° C)
-Water-soluble dietary fiber C: Indigestible glucan (Fit Fiber Nihon Shokuhin Kako Co., Ltd., Tg 128 ° C)
-Water-soluble dietary fiber D: inulin (Tg 130 ° C)
〔試験例１〕
各実施例、比較例及び参考例のドーナツ用ミックスを用いて、下記方法によりオールドファッションドーナツを製造した。製造後ドーナツを、雰囲気温度２５℃、湿度５０％の環境下で１５時間保管した後、１０名の専門パネラーに食してもらい、食感（サクミ）を下記評価基準で評価してもらうとともに、外観（裏割れの程度）を下記評価基準で評価してもらった。その結果を１０名の評価点の平均値として下記表１及び表２に示す。 [Test Example 1]
Old-fashioned donuts were produced by the following methods using the donut mixes of each Example, Comparative Example and Reference Example. After manufacturing, the donuts are stored for 15 hours in an environment with an atmospheric temperature of 25 ° C and a humidity of 50%, and then eaten by 10 specialized panelists to evaluate the texture (sakumi) according to the following evaluation criteria and the appearance. (Degree of back cracking) was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average value of the evaluation points of 10 people.
各実施例、比較例及び参考例のドーナツ用ミックスを用いて、下記方法によりオールドファッションドーナツを製造した。製造後ドーナツを、雰囲気温度２５℃、湿度５０％の環境下で１５時間保管した後、１０名の専門パネラーに食してもらい、食感（サクミ）を下記評価基準で評価してもらうとともに、外観（裏割れの程度）を下記評価基準で評価してもらった。その結果を１０名の評価点の平均値として下記表１及び表２に示す。 [Test Example 1]
Old-fashioned donuts were produced by the following methods using the donut mixes of each Example, Comparative Example and Reference Example. After manufacturing, the donuts are stored for 15 hours in an environment with an atmospheric temperature of 25 ° C and a humidity of 50%, and then eaten by 10 specialized panelists to evaluate the texture (sakumi) according to the following evaluation criteria and the appearance. (Degree of back cracking) was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average value of the evaluation points of 10 people.
（オールドファッションドーナツの製造）
ドーナツ用ミックス４００ｇに、水７２ｇ、卵４０ｇ、サラダ油４０ｇを加え、撹拌混合して品温２０℃の生地を調製した。生地からドーナツカッターを用いてドーナツ１個当たり４０ｇを切り出し、１８０℃に加熱したフライヤーに落として該生地の一面側を油ちょうし、１分後に該生地を反転させて他面側を油ちょうして、目的のオールドファッションドーナツを得た。 (Manufacturing of old fashion donuts)
72 g of water, 40 g of eggs, and 40 g of salad oil were added to 400 g of the donut mix, and the dough was mixed by stirring to prepare a dough having a product temperature of 20 ° C. 40 g of each donut is cut out from the dough using a donut cutter, dropped into a fryer heated to 180 ° C., oiled on one side of the dough, and after 1 minute, the dough is inverted and oiled on the other side. Got the desired old-fashioned donut.
ドーナツ用ミックス４００ｇに、水７２ｇ、卵４０ｇ、サラダ油４０ｇを加え、撹拌混合して品温２０℃の生地を調製した。生地からドーナツカッターを用いてドーナツ１個当たり４０ｇを切り出し、１８０℃に加熱したフライヤーに落として該生地の一面側を油ちょうし、１分後に該生地を反転させて他面側を油ちょうして、目的のオールドファッションドーナツを得た。 (Manufacturing of old fashion donuts)
72 g of water, 40 g of eggs, and 40 g of salad oil were added to 400 g of the donut mix, and the dough was mixed by stirring to prepare a dough having a product temperature of 20 ° C. 40 g of each donut is cut out from the dough using a donut cutter, dropped into a fryer heated to 180 ° C., oiled on one side of the dough, and after 1 minute, the dough is inverted and oiled on the other side. Got the desired old-fashioned donut.
＜ドーナツの食感の評価基準＞
５点：非常にサクサクしていて、歯もろく、極めて良好。
４点：サクサクしており、良好。
３点：わずかにサクサクしている。
２点：サクミがほとんどなく、しなり気味であり、不良。
１点：サクミが全くなく、しなっており、極めて不良。
＜ドーナツの外観の評価基準＞
５点：裏割れ（ドーナツの裏面側の割れ目）、ひびが全くなく、極めて良好。
４点：わずかな裏割れが一部に生じている程度で、良好。
３点：裏割れが一部に生じている。
２点：裏割れが全体に生じており円形を保てず、不良。
１点：裏割れが全体に及び生地が完全に分離しており、極めて不良。 <Evaluation criteria for donut texture>
5 points: Very crispy, brittle and extremely good.
4 points: Crispy and good.
3 points: Slightly crispy.
2 points: There is almost no crispness, and it is slightly flexible and defective.
1 point: There is no crispness, it is bent, and it is extremely defective.
<Evaluation criteria for the appearance of donuts>
5 points: Very good with no back cracks (cracks on the back side of the donut) and no cracks.
4 points: Good with only a slight back crack.
3 points: There is a back crack in a part.
2 points: The back cracks occur on the whole and the circle cannot be maintained, which is defective.
1 point: The back cracks are all over and the fabric is completely separated, which is extremely poor.
５点：非常にサクサクしていて、歯もろく、極めて良好。
４点：サクサクしており、良好。
３点：わずかにサクサクしている。
２点：サクミがほとんどなく、しなり気味であり、不良。
１点：サクミが全くなく、しなっており、極めて不良。
＜ドーナツの外観の評価基準＞
５点：裏割れ（ドーナツの裏面側の割れ目）、ひびが全くなく、極めて良好。
４点：わずかな裏割れが一部に生じている程度で、良好。
３点：裏割れが一部に生じている。
２点：裏割れが全体に生じており円形を保てず、不良。
１点：裏割れが全体に及び生地が完全に分離しており、極めて不良。 <Evaluation criteria for donut texture>
5 points: Very crispy, brittle and extremely good.
4 points: Crispy and good.
3 points: Slightly crispy.
2 points: There is almost no crispness, and it is slightly flexible and defective.
1 point: There is no crispness, it is bent, and it is extremely defective.
<Evaluation criteria for the appearance of donuts>
5 points: Very good with no back cracks (cracks on the back side of the donut) and no cracks.
4 points: Good with only a slight back crack.
3 points: There is a back crack in a part.
2 points: The back cracks occur on the whole and the circle cannot be maintained, which is defective.
1 point: The back cracks are all over and the fabric is completely separated, which is extremely poor.
表１に示すとおり、各実施例のミックスは、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維（水溶性食物繊維Ａ又はＢ）を含有するため、これを満たさない比較例及び参考例に比べて、油ちょう後１５時間経過後のドーナツの食感に優れていた。
表２に示すとおり、各実施例のミックスは、高Ｔｇ水溶性食物繊維（水溶性食物繊維Ａ又はＢ）の含有量が０．５～１５質量％であるため、これを満たさない比較例に比べて、油ちょう後１５時間経過後のドーナツの食感及び／又は外観に優れていた。 As shown in Table 1, since the mix of each example contains high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) having a glass transition point of 180 ° C. or higher, Comparative Examples and Reference Examples that do not satisfy this. The texture of the donut was excellent 15 hours after the oil was squeezed.
As shown in Table 2, since the content of the high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) is 0.5 to 15% by mass, the mix of each example is a comparative example that does not satisfy this. In comparison, the texture and / or appearance of the donut 15 hours after oiling was excellent.
表２に示すとおり、各実施例のミックスは、高Ｔｇ水溶性食物繊維（水溶性食物繊維Ａ又はＢ）の含有量が０．５～１５質量％であるため、これを満たさない比較例に比べて、油ちょう後１５時間経過後のドーナツの食感及び／又は外観に優れていた。 As shown in Table 1, since the mix of each example contains high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) having a glass transition point of 180 ° C. or higher, Comparative Examples and Reference Examples that do not satisfy this. The texture of the donut was excellent 15 hours after the oil was squeezed.
As shown in Table 2, since the content of the high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) is 0.5 to 15% by mass, the mix of each example is a comparative example that does not satisfy this. In comparison, the texture and / or appearance of the donut 15 hours after oiling was excellent.
〔実施例９～１４、比較例８～１１、参考例２〕
下記表３の配合で原材料を混合して、アメリカンドッグ用ミックスを製造した。使用した原材料の詳細は、前述のドーナツ用ミックスにおけるものと同じである。なお、参考例２のミックスは、典型的なアメリカンドッグ用ミックスである。 [Examples 9 to 14, Comparative Examples 8 to 11, Reference Example 2]
The raw materials were mixed according to the formulation shown in Table 3 below to produce a corn dog mix. The details of the raw materials used are the same as in the donut mix described above. The mix of Reference Example 2 is a typical corn dog mix.
下記表３の配合で原材料を混合して、アメリカンドッグ用ミックスを製造した。使用した原材料の詳細は、前述のドーナツ用ミックスにおけるものと同じである。なお、参考例２のミックスは、典型的なアメリカンドッグ用ミックスである。 [Examples 9 to 14, Comparative Examples 8 to 11, Reference Example 2]
The raw materials were mixed according to the formulation shown in Table 3 below to produce a corn dog mix. The details of the raw materials used are the same as in the donut mix described above. The mix of Reference Example 2 is a typical corn dog mix.
〔試験例２〕
各実施例、比較例及び参考例のアメリカンドッグ用ミックスを用いて、下記方法によりアメリカンドッグを製造した。製造後アメリカンドッグを一旦冷凍し、その冷凍アメリカンドッグを自然解凍した後、更に１７０～１８０℃に熱した大豆白絞油で４分間再油ちょうした。再油ちょう後のアメリカンドッグを、雰囲気温度２５℃、湿度５０％の環境下で５時間保管した後、１０名の専門パネラーに食してもらい、衣の食感（サクミ、口どけ）を下記評価基準で評価してもらうとともに、衣の外観（ボリューム、表面の滑らかさ）を下記評価基準で評価してもらった。その結果を１０名の評価点の平均値として下記表３に示す。 [Test Example 2]
Using the mixes for American dogs of each Example, Comparative Example and Reference Example, American dogs were produced by the following methods. After production, the corn dog was once frozen, the frozen corn dog was naturally thawed, and then reoiled with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes. After re-oiling the American dog, it was stored for 5 hours in an environment with an atmosphere temperature of 25 ° C and a humidity of 50%, and then 10 specialized panelists ate it, and the texture of the batter (sakumi, melting in the mouth) was evaluated as follows. In addition to being evaluated by the criteria, the appearance (volume, smoothness of the surface) of the batter was evaluated by the following evaluation criteria. The results are shown in Table 3 below as the average value of the evaluation points of 10 people.
各実施例、比較例及び参考例のアメリカンドッグ用ミックスを用いて、下記方法によりアメリカンドッグを製造した。製造後アメリカンドッグを一旦冷凍し、その冷凍アメリカンドッグを自然解凍した後、更に１７０～１８０℃に熱した大豆白絞油で４分間再油ちょうした。再油ちょう後のアメリカンドッグを、雰囲気温度２５℃、湿度５０％の環境下で５時間保管した後、１０名の専門パネラーに食してもらい、衣の食感（サクミ、口どけ）を下記評価基準で評価してもらうとともに、衣の外観（ボリューム、表面の滑らかさ）を下記評価基準で評価してもらった。その結果を１０名の評価点の平均値として下記表３に示す。 [Test Example 2]
Using the mixes for American dogs of each Example, Comparative Example and Reference Example, American dogs were produced by the following methods. After production, the corn dog was once frozen, the frozen corn dog was naturally thawed, and then reoiled with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes. After re-oiling the American dog, it was stored for 5 hours in an environment with an atmosphere temperature of 25 ° C and a humidity of 50%, and then 10 specialized panelists ate it, and the texture of the batter (sakumi, melting in the mouth) was evaluated as follows. In addition to being evaluated by the criteria, the appearance (volume, smoothness of the surface) of the batter was evaluated by the following evaluation criteria. The results are shown in Table 3 below as the average value of the evaluation points of 10 people.
（アメリカンドッグの製造）
ホバートミキサーに、水７２５ｇとアメリカンドッグ用ミックス１ｋｇとを投入し、ビーターで１分間、低速で撹拌して、バッターを調製した。ソーセージ（長さ１０ｃｍ、重さ４０ｇ）を串に長軸に沿って刺し、ソーセージの表面に、調製したバッターを、油ちょう後の重量（製品重量）が約１００ｇになるよう付着させた後、１７０～１８０℃に熱した大豆白絞油で４分間油ちょうして、目的のアメリカンドッグを得た。 (Manufacturing of American dogs)
A batter was prepared by adding 725 g of water and 1 kg of a corn dog mix to a hovert mixer and stirring at low speed for 1 minute with a beater. Sausage (length 10 cm, weight 40 g) is stabbed on a skewer along the long axis, and the prepared batter is attached to the surface of the sausage so that the weight after oiling (product weight) is about 100 g. The desired American dog was obtained by oiling with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes.
ホバートミキサーに、水７２５ｇとアメリカンドッグ用ミックス１ｋｇとを投入し、ビーターで１分間、低速で撹拌して、バッターを調製した。ソーセージ（長さ１０ｃｍ、重さ４０ｇ）を串に長軸に沿って刺し、ソーセージの表面に、調製したバッターを、油ちょう後の重量（製品重量）が約１００ｇになるよう付着させた後、１７０～１８０℃に熱した大豆白絞油で４分間油ちょうして、目的のアメリカンドッグを得た。 (Manufacturing of American dogs)
A batter was prepared by adding 725 g of water and 1 kg of a corn dog mix to a hovert mixer and stirring at low speed for 1 minute with a beater. Sausage (length 10 cm, weight 40 g) is stabbed on a skewer along the long axis, and the prepared batter is attached to the surface of the sausage so that the weight after oiling (product weight) is about 100 g. The desired American dog was obtained by oiling with soybean white squeezed oil heated to 170 to 180 ° C. for 4 minutes.
＜アメリカンドッグの衣の食感の評価基準＞
５点：サクサクとし、口どけがよく、極めて良好。
４点：サクサクとするが、口どけがやや劣る。良好。
３点：サクサクとするが、口どけが劣る。
２点：サクミがなく、口どけが悪く、口の中にやや団子状に残り、不良。
１点：サクミがなく、口の中に団子状に残り、極めて不良。
＜アメリカンドッグの衣の外観の評価基準＞
５点：ボリュームが大きく、表面が滑らかであり、極めて良好。
４点：ボリュームがやや大きく、表面はほぼ滑らかであり、良好。
３点：ボリュームが中程度で、割れはほとんどない。
２点：ボリュームがやや小さく、表面の一部に割れがあり、不良。
１点：ボリュームが小さい。又は表面に割れ・でこぼこがあり、形状が不安定である。極めて不良。 <Evaluation criteria for texture of corn dog batter>
5 points: Crispy, smooth in the mouth, and extremely good.
4 points: Crispy, but slightly inferior in mouthfeel. Good.
3 points: Crispy, but inferior in mouthfeel.
2 points: There is no crispness, the mouth is poorly melted, and it remains in the mouth in a slightly dumpling shape, which is defective.
1 point: There is no crispness, it remains in the mouth like a dumpling, and it is extremely poor.
<Evaluation criteria for the appearance of corn dog clothes>
5 points: The volume is large, the surface is smooth, and it is extremely good.
4 points: The volume is a little large, the surface is almost smooth, and it is good.
3 points: Medium volume with almost no cracks.
2 points: The volume is a little small, and there is a crack on a part of the surface, which is defective.
1 point: The volume is small. Or the surface is cracked or uneven, and the shape is unstable. Extremely bad.
５点：サクサクとし、口どけがよく、極めて良好。
４点：サクサクとするが、口どけがやや劣る。良好。
３点：サクサクとするが、口どけが劣る。
２点：サクミがなく、口どけが悪く、口の中にやや団子状に残り、不良。
１点：サクミがなく、口の中に団子状に残り、極めて不良。
＜アメリカンドッグの衣の外観の評価基準＞
５点：ボリュームが大きく、表面が滑らかであり、極めて良好。
４点：ボリュームがやや大きく、表面はほぼ滑らかであり、良好。
３点：ボリュームが中程度で、割れはほとんどない。
２点：ボリュームがやや小さく、表面の一部に割れがあり、不良。
１点：ボリュームが小さい。又は表面に割れ・でこぼこがあり、形状が不安定である。極めて不良。 <Evaluation criteria for texture of corn dog batter>
5 points: Crispy, smooth in the mouth, and extremely good.
4 points: Crispy, but slightly inferior in mouthfeel. Good.
3 points: Crispy, but inferior in mouthfeel.
2 points: There is no crispness, the mouth is poorly melted, and it remains in the mouth in a slightly dumpling shape, which is defective.
1 point: There is no crispness, it remains in the mouth like a dumpling, and it is extremely poor.
<Evaluation criteria for the appearance of corn dog clothes>
5 points: The volume is large, the surface is smooth, and it is extremely good.
4 points: The volume is a little large, the surface is almost smooth, and it is good.
3 points: Medium volume with almost no cracks.
2 points: The volume is a little small, and there is a crack on a part of the surface, which is defective.
1 point: The volume is small. Or the surface is cracked or uneven, and the shape is unstable. Extremely bad.
表３に示すとおり、各実施例のミックスは、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維（水溶性食物繊維Ａ又はＢ）の含有量が０．５～１５質量％であるため、これを満たさない比較例及び参考例に比べて、油ちょう後５時間経過後のアメリカンドッグの衣の食感及び外観に優れていた。
As shown in Table 3, the mix of each example contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) having a glass transition point of 180 ° C. or higher. Compared with the comparative example and the reference example which did not satisfy this, the texture and appearance of the corn dog batter 5 hours after the oiling was excellent.
本発明によれば、サクサクした食感が長時間維持され得る油ちょう食品が提供される。
According to the present invention, an oily food that can maintain a crispy texture for a long time is provided.
Claims (6)
- ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有する、油ちょう食品用ミックス。 A mix for oily foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber with a glass transition point of 180 ° C or higher.
- 更に、糖類を含有し、該糖類と前記高Ｔｇ水溶性食物繊維との含有質量比が、前者：後者として、１：０．０１～１：２である、請求項１に記載の油ちょう食品用ミックス。 The oily food according to claim 1, further comprising a saccharide, wherein the content mass ratio of the saccharide to the high Tg water-soluble dietary fiber is 1: 0.01 to 1: 2 as the former: the latter. Mix for.
- 更に、ガラス転移点が１２５℃以上１８０℃未満の低Ｔｇ水溶性食物繊維を含有し、該低Ｔｇ水溶性食物繊維と前記高Ｔｇ水溶性食物繊維との合計含有量が２０質量％以下である、請求項１又は２に記載の油ちょう食品用ミックス。 Further, it contains a low Tg water-soluble dietary fiber having a glass transition point of 125 ° C. or higher and lower than 180 ° C., and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is 20% by mass or less. , The oil-rich food mix according to claim 1 or 2.
- 前記油ちょう食品が、ドーナツ又はアメリカンドッグである、請求項１～３の何れか１項に記載の油ちょう食品用ミックス。 The oil butterfly food mix according to any one of claims 1 to 3, wherein the oil butterfly food is a donut or an American dog.
- 請求項１～４の何れか１項に記載の油ちょう食品用ミックスを用いた、油ちょう食品の製造方法。 A method for producing an oily food product using the oily food mix according to any one of claims 1 to 4.
- 油ちょう食品に、ガラス転移点が１８０℃以上の高Ｔｇ水溶性食物繊維を０．５～１５質量％含有させる、油ちょう食品の食感改良方法。 A method for improving the texture of oil-rich foods, in which 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180 ° C. or higher is contained in the oil-brush food.
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| JP2021567576A JP7578617B2 (en) | 2019-12-25 | 2020-12-23 | Mix for fried food, method for producing fried food using the same, and method for improving the texture of fried food |
| KR1020227015012A KR20220103710A (en) | 2019-12-25 | 2020-12-23 | Mix for oil-cooked food, method for manufacturing oil-cooked food using same, and method for improving texture of oil-cooked food |
| CN202080079349.2A CN114745961A (en) | 2019-12-25 | 2020-12-23 | Mixture for fried food, method for producing fried food using the same, and method for improving texture of fried food |
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