JPH0476656B2 - - Google Patents
Info
- Publication number
- JPH0476656B2 JPH0476656B2 JP59155749A JP15574984A JPH0476656B2 JP H0476656 B2 JPH0476656 B2 JP H0476656B2 JP 59155749 A JP59155749 A JP 59155749A JP 15574984 A JP15574984 A JP 15574984A JP H0476656 B2 JPH0476656 B2 JP H0476656B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- egg white
- batter
- calcium hydroxide
- composition
- 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 claims description 18
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 15
- 108010000912 Egg Proteins Proteins 0.000 claims description 15
- 235000014103 egg white Nutrition 0.000 claims description 15
- 210000000969 egg white Anatomy 0.000 claims description 15
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 12
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 12
- 239000000920 calcium hydroxide Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 7
- 235000014121 butter Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 235000015277 pork Nutrition 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 239000008199 coating composition Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010410 dusting Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
〔産業上の利用分野〕
本発明はフライ用衣組成物、更に詳細には肉等
の具の表面にまぶす打粉としても、またバー液と
しても、更にはその何れにも使用し得るフライ用
衣組成物に関する。
〔従来の技術〕
従来、揚げ衣は、一般に小麦粉を主成分とし
て、適宜澱粉、卵等を添加配合して調製されてい
た。
〔発明が解決しようとする問題点〕
然しながら、斯かる従来調製法によつて得られ
た揚げ衣は、具との結着性が悪く、往々にして具
から剥離してしまうと云う欠点があり、また衣の
量が多くなるとフライ後、衣の内側にベタツキが
生じると云う欠点があつた。
そこで、本発明者は斯かる従来の欠点を解消す
べく種々研究を重ねた結果、卵白と水酸化カルシ
ウムを併用すれば、具との結着性に優れた、しか
もフライ後、衣の内側にベタツキが生じない揚げ
衣が得られることを見い出し、本発明を完成し
た。
〔問題点を解決するための手段〕
すなわち、本発明は乾物重量に換算して、卵白
を９〜99重量％および水酸化カルシウムを１〜10
重量％含有し、かつ両者の含有割合が卵白100重
量部に対し水酸化カルシウム１〜100重量部であ
ることを特徴とするフライ用衣組成物である。
本発明に於て卵白としては、液卵白、卵白粉の
何れをも使用し得るが、打粉用組成物として実施
するときは自ずと卵白粉のみが選定される。
卵白および水酸化カルシウムの合計含有率とし
ては、乾物重量に換算して組成物全体の10〜100
重量％とし、かつ、卵白の含有率を乾物重量に換
算して組成物全体の９〜99重量％、水酸化カルシ
ウムの含有率を乾物重量に換算して組成物全体の
１〜10重量％とする必要がある。合計含有率が10
重量％未満の場合には同様に、卵白の含有率が９
重量％未満の場合及び水酸化カルシウムの含有率
が１重量％未満の場合にも結着性が悪くなる。ま
た水酸化カルシウムの含有率が10重量％を超える
場合にはシブ味が出てしまい、食味上不適格なも
のとなる。
また、卵白に対する水酸化カルシウムの配合割
合は、乾物重量に換算して卵白100重量部に対し
水酸化カルシウム１〜100重量部とする必要があ
る。当該配合割合が１重量部未満の場合には結着
性が悪くなり、また100重量部を超える場合には
シブ味が出てしまい、食味上下適格なものとな
る。
尚、本発明の実施に当つては、前記卵白及び水
酸化カルシウムのみを原料としても良いが、当該
含有量の範囲内に於て、両原料以外に適宜小麦
粉、米粉等の穀粉；馬鈴薯等の澱粉；脱脂粉乳；
食塩；調味料；膨張剤；糖；大豆粉；グルテン；
乳化剤；香辛料等を添加配合することができる。
本発明フライ用衣組成物を打粉として使用した
場合は、その後常法に従い調製したバター液又は
本発明組成物を用いて調製したバター液に浸し、
パン粉付等を行ない、フライする。また、本発明
フライ用衣組成物をバター液として使用する場合
は、具に常法に従い小麦粉や澱粉等を打粉として
まぶすか、又は本発明組成物を打粉としてまぶし
た後、該バター液に浸し、パン粉付等を行ない、
フライする。
〔発明の効果〕
本発明は以上の如き原料成分より成るフライ用
衣組成物であつて、これを用いて得られたフライ
は、特に具と衣の結着性に優れ、従来の如き衣の
剥離現象は殆ど見られず、しかもフライ後、衣の
内側にベタツキが生じることもない。更にまた食
感、風味、外観ともに良好であつて、フライ用衣
組成物として極めて優れたものである。
〔実施例〕
以下実施例並びに比較例を挙げて本発明を更に
説明する。
実施例 １〜５
表−１記載の実施例並びに比較例の各配合より
成る組成物を打粉として用い、表−２記載の配合
より成るバターにてバター付けを行つた後、パン
粉を付着させ、冷凍後180℃にて６〜10分間フラ
イしてトンカツを得た。得られたトンカツの衣の
結着率及び応内側のベタツキ並びに味は表−３の
通りであつた。
[Industrial Field of Application] The present invention relates to a frying coating composition, and more particularly to a frying coating composition that can be used as a flour to be sprinkled on the surface of ingredients such as meat, or as a bar liquid, and furthermore, can be used in any of the above. Regarding the composition. [Prior Art] Conventionally, fried batters have generally been prepared by using wheat flour as a main ingredient and adding starch, eggs, etc. as appropriate. [Problems to be solved by the invention] However, the fried batter obtained by such conventional preparation methods has a drawback that it has poor binding properties with the ingredients and often peels off from the ingredients. Another drawback was that if the amount of batter was too large, the inside of the batter would become sticky after frying. Therefore, the inventor of the present invention has conducted various researches in order to eliminate such conventional drawbacks, and has found that by using egg white and calcium hydroxide together, it has excellent binding properties with the ingredients, and also sticks to the inside of the batter after frying. The inventors have discovered that it is possible to obtain fried batter that does not become sticky, and have completed the present invention. [Means for solving the problem] That is, the present invention uses egg white in an amount of 9 to 99% by weight and calcium hydroxide in an amount of 1 to 10% by weight in terms of dry weight.
% by weight, and the content ratio of both is 1 to 100 parts by weight of calcium hydroxide per 100 parts by weight of egg white. In the present invention, either liquid egg white or egg white powder can be used as the egg white, but when it is used as a powdering composition, only egg white powder is naturally selected. The total content of egg white and calcium hydroxide is 10 to 100% of the entire composition in terms of dry weight.
% by weight, and the content of egg white is 9 to 99% by weight of the entire composition in terms of dry weight, and the content of calcium hydroxide is 1 to 10% by weight of the entire composition in terms of dry weight. There is a need to. Total content is 10
Similarly, if the content of egg white is less than 9% by weight,
If the content of calcium hydroxide is less than 1% by weight, the binding property will also be poor. Moreover, if the content of calcium hydroxide exceeds 10% by weight, a bitter taste will appear and the product will be unsuitable for taste. Further, the blending ratio of calcium hydroxide to egg white needs to be 1 to 100 parts by weight of calcium hydroxide per 100 parts by weight of egg white in terms of dry weight. If the blending ratio is less than 1 part by weight, the binding property will be poor, and if it exceeds 100 parts by weight, a bitter taste will be produced and the taste will be poor. In carrying out the present invention, only the egg white and calcium hydroxide may be used as raw materials, but within the content range, in addition to these two raw materials, grain flour such as wheat flour and rice flour; Starch; skimmed milk powder;
Salt; Seasoning; Leavening agent; Sugar; Soy flour; Gluten;
Emulsifiers; spices, etc. can be added and blended. When the frying batter composition of the present invention is used as flour, it is then soaked in a butter liquid prepared according to a conventional method or a butter liquid prepared using the composition of the present invention,
Bread and fry. In addition, when the frying batter composition of the present invention is used as a butter liquid, the ingredients are sprinkled with flour, starch, etc. as a dusting agent according to a conventional method, or the ingredients are sprinkled with the composition of the present invention as a dusting powder and then dipped in the butter liquid. , breading etc.
Fry. [Effects of the Invention] The present invention is a fried batter composition comprising the above-mentioned raw materials, and the fried food obtained using the composition has particularly excellent binding properties between the ingredients and the batter, and does not require the conventional batter. There is almost no peeling phenomenon, and there is no stickiness on the inside of the batter after frying. Furthermore, it has good texture, flavor, and appearance, and is extremely excellent as a batter composition for frying. [Example] The present invention will be further explained below with reference to Examples and Comparative Examples. Examples 1 to 5 Compositions consisting of the formulations of Examples and Comparative Examples listed in Table-1 were used as flour, and after buttering with butter consisting of the formulations listed in Table-2, breadcrumbs were attached, After freezing, the tonkatsu was fried at 180°C for 6 to 10 minutes to obtain pork cutlets. The binding rate, stickiness on the inner side, and taste of the obtained pork cutlet batter were as shown in Table 3.
【表】【table】
【表】【table】
【表】【table】
【表】
実施例 ６〜９
表−４記載の実施例並びに比較例の各配合より
成る組成物にてバター調製してバター付けを行な
つた後パン粉を付着させ、冷凍後180℃にて６〜
10分間フライしてトンカツを得た。得られたトン
カツの衣の結着率及び衣内側のベタツキ並びに味
は表−５の通りであつた。[Table] Examples 6 to 9 Butter was prepared using the compositions of the Examples and Comparative Examples shown in Table 4. After buttering, bread crumbs were attached, and after freezing, the mixture was heated to 180°C for 6 hours. ~
Fried for 10 minutes and got the pork cutlet. The binding rate, stickiness inside the batter, and taste of the obtained pork cutlet batter were as shown in Table 5.
【表】【table】
【表】【table】
【表】
(注) 結着率は表−３に同じ。
[Table] (Note) The binding rate is the same as Table 3.
Claims (1)
よび水酸化カルシウムを１〜10重量％含有し、か
つ両者の含有割合が卵白100重量部に対し水酸化
カルシウム１〜100重量部であることを特徴とす
るフライ用衣組成物。1 Contains 9-99% by weight of egg white and 1-10% by weight of calcium hydroxide in terms of dry weight, and the content ratio of both is 1-100 parts by weight of calcium hydroxide per 100 parts by weight of egg white. A frying batter composition characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59155749A JPS6135753A (en) | 1984-07-26 | 1984-07-26 | Coating composition for fry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59155749A JPS6135753A (en) | 1984-07-26 | 1984-07-26 | Coating composition for fry |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6135753A JPS6135753A (en) | 1986-02-20 |
| JPH0476656B2 true JPH0476656B2 (en) | 1992-12-04 |
Family
ID=15612576
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59155749A Granted JPS6135753A (en) | 1984-07-26 | 1984-07-26 | Coating composition for fry |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6135753A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003325120A (en) * | 2002-05-13 | 2003-11-18 | Nippon Flour Mills Co Ltd | Mix for frying, frying product using the same, and method for producing the same |
| JP2015029491A (en) * | 2013-08-06 | 2015-02-16 | 株式会社大冷 | Method for producing fried food-like food product |
| JP6831192B2 (en) * | 2016-08-25 | 2021-02-17 | 日清フーズ株式会社 | Tempura flour and tempura batter |
-
1984
- 1984-07-26 JP JP59155749A patent/JPS6135753A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6135753A (en) | 1986-02-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |