JPH0488957A - Coating mix - Google Patents
Coating mixInfo
- Publication number
- JPH0488957A JPH0488957A JP2203689A JP20368990A JPH0488957A JP H0488957 A JPH0488957 A JP H0488957A JP 2203689 A JP2203689 A JP 2203689A JP 20368990 A JP20368990 A JP 20368990A JP H0488957 A JPH0488957 A JP H0488957A
- Authority
- JP
- Japan
- Prior art keywords
- wheat
- mesh
- batter
- flour
- coating mix
- 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.)
- Granted
Links
- 239000011248 coating agent Substances 0.000 title abstract 4
- 238000000576 coating method Methods 0.000 title abstract 4
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 7
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 5
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 3
- 241000209140 Triticum Species 0.000 abstract description 5
- 235000021307 Triticum Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 10
- 244000098345 Triticum durum Species 0.000 description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は衣ミックス、更に詳細には唐揚げの衣として好
適な衣ミックスに関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a batter mix, and more particularly to a batter mix suitable as a batter for fried chicken.
従来、衣ミックスとしては、一般に小麦粉等の各種穀粉
や澱粉が主成分として使用されていた。Conventionally, batter mixes have generally used various grain flours such as wheat flour and starch as the main ingredients.
然しなから、斯かる従来衣ミックスを用いて得られる衣
は、クリスピー（パリバリして、しかももろい食感）さ
に欠け、歯切れも悪く、また穀粉本来の食味が呈されず
、未だ充分には満足の行くものが得られなかったのが実
状であった。However, the batter obtained using such a conventional batter mix lacks crispiness (crispy yet brittle texture), is not crispy, does not exhibit the original taste of flour, and is still insufficient. The reality was that we were not able to obtain anything satisfactory.
そこで、本発明者は斯かる従来の衣の食感、食味を改善
すべく種々研究を重ねた結果、衣ミックス中に特定粒度
の強力系硬質小麦粉砕物を一定量以上添加配合せしめれ
ば、クリスピーな食感で歯切れも良く、しかも食味が特
に優れた揚げ衣が得られることを見い出し、本発明を完
成した。Therefore, the present inventor has conducted various studies to improve the texture and taste of such conventional batters, and has found that if a certain amount or more of strong hard flour crushed material of a specific particle size is added to the batter mix, it will become crispy. The inventors have discovered that it is possible to obtain a deep-fried batter with a smooth texture, crispness, and particularly excellent taste, and have completed the present invention.
すなわち、本発明は粒度が３２メツシユスルー８０メツ
シユオーバー（以下単に「３２〜８０メツシユ」と表わ
す）の強力系硬質小麦粉砕物を５重量％（以下単に「％
」で表示）以上含有することを特徴とする衣ミックスで
ある。That is, the present invention uses 5% by weight (hereinafter simply referred to as "%") of crushed hard wheat flour having a particle size of 32 mesh through 80 mesh (hereinafter simply referred to as "32 to 80 mesh").
This is a batter mix characterized by containing the following ingredients:
本発明に用いられる小麦粉砕物としては、強力系硬質小
麦の粉砕物であれば具体的種類の如何を問わないが、特
にデュラム小麦のセモリナが好適なものとして挙げられ
る。因に、薄刃系や軟質小麦の粉砕物の場合には、目的
とする食感や食味が得られない。The crushed wheat flour used in the present invention may be of any specific type as long as it is a crushed hard wheat, but durum wheat semolina is particularly suitable. Incidentally, in the case of thin-blade type or soft wheat pulverized products, the desired texture and taste cannot be obtained.
本発明に於ては、斯かる粉砕物のうち、粒度３２〜８０
メツシユのものが添加配合される。粒度が８０メツシユ
より細かい場合には、目的とする食感や食味が得られず
、また粒度が３２メツシユより粗い場合には食感が硬く
なると共に外観も劣悪なものとなる。In the present invention, among such pulverized products, the particle size is 32 to 80.
Methushi is added and blended. If the particle size is finer than 80 mesh, the desired texture and flavor cannot be obtained, and if the particle size is coarser than 32 mesh, the texture will be hard and the appearance will be poor.
更に本発明に於ては、当該粉砕物が衣ミックス中に５％
以上、特に好ましくは１０％以上添加配合される。添加
配合量が５％未満の場合には目的とする食感や食味が得
られない。Furthermore, in the present invention, the pulverized material is contained in the batter mix at 5%.
Above, it is particularly preferably added in an amount of 10% or more. If the amount added is less than 5%, the desired texture and taste cannot be obtained.
尚、本発明衣ミックスに使用される他の原料としては、
一般に衣原料として用いられるものが使用されるが、例
えば薄刃小麦粉（８０メツシユスルー）、米粉（８０メ
ツシユスルー）、コーンフラワー（８０メツシユスルー
）、澱粉、脱脂粉乳、卵粉、大豆粉、グルテン、食塩、
調味料、膨張剤、糖、乳化剤、香辛料、油脂、増粘剤等
が挙げられる。Other raw materials used in the batter mix of the present invention include:
Commonly used ingredients for batters are used, such as Usuba wheat flour (80 mesh), rice flour (80 mesh), corn flour (80 mesh), starch, skim milk powder, egg powder, soybean flour, gluten, salt,
Examples include seasonings, swelling agents, sugars, emulsifiers, spices, oils and fats, thickeners, and the like.
以下実施例及び比較例を挙げて本発明を更に説明する。 The present invention will be further explained below with reference to Examples and Comparative Examples.
実施例１〜４及び比較例１〜５
鶏肉を５０ｇ程度の大きさにカットし、牛乳に浸した後
、表−１に示した各衣ミックスを当該鶏肉にそれぞれま
ぶし、大豆白絞油にて１７０℃で７分間フライした。Examples 1 to 4 and Comparative Examples 1 to 5 Chicken was cut into pieces of about 50 g, soaked in milk, coated with each of the batter mixes shown in Table 1, and soaked in white soybean oil. Fry for 7 minutes at 170°C.
得られたフライドチキンの食感及び食味の評価試験の結
果を併せて表−１に示した。尚、食感及び食味の評価は
表−２の評価基準表に基いて行なった。The results of the texture and taste evaluation tests of the obtained fried chicken are also shown in Table-1. The texture and taste were evaluated based on the evaluation criteria shown in Table 2.
以下余白
〔発明の効果〕
本発明衣ミックスを用いて得られた製品の衣は、従来に
はないクリスビーな食感を有し、歯切れも良く、しかも
ｔばしく、コクのある穀粉本来の優れた食味を呈する。Margins below [Effects of the Invention] The batter of the product obtained using the batter mix of the present invention has an unprecedented crispy texture, has good crispness, is chewy, and is full-bodied due to the inherent superiority of flour. It has a delicious taste.
而して、本発明衣ミックスは唐揚げ用衣ミックスとして
特に有利に実施することができる。Therefore, the batter mix of the present invention can be particularly advantageously used as a batter mix for deep-frying.
以 上that's all
Claims (1)
強力系硬質小麦粉砕物を５重量％以上含有することを特
徴とする衣ミックス。 ２、強力系硬質小麦粉砕物がデュラム小麦のセモリナで
ある請求項１記載の衣ミックス。[Claims] 1. A batter mix characterized by containing 5% by weight or more of crushed hard flour having a particle size of 32 mesh through 80 mesh. 2. The batter mix according to claim 1, wherein the strong hard flour crushed material is durum wheat semolina.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2203689A JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2203689A JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0488957A true JPH0488957A (en) | 1992-03-23 |
| JP2995489B2 JP2995489B2 (en) | 1999-12-27 |
Family
ID=16478214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2203689A Expired - Lifetime JP2995489B2 (en) | 1990-07-31 | 1990-07-31 | Clothing mix |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2995489B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Fried chicken powder and fried chicken using it |
| JP2008173013A (en) * | 2007-01-16 | 2008-07-31 | Nisshin Flour Milling Inc | Bread crumb and method for producing the same |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
| JP2012139196A (en) * | 2011-01-05 | 2012-07-26 | Nippon Flour Mills Co Ltd | Dredged-type mix flour for deep-fried food-like unfried food cooked with microwave oven |
| JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
-
1990
- 1990-07-31 JP JP2203689A patent/JP2995489B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008035792A (en) * | 2006-08-07 | 2008-02-21 | Showa Sangyo Co Ltd | Fried chicken powder and fried chicken using it |
| JP2008173013A (en) * | 2007-01-16 | 2008-07-31 | Nisshin Flour Milling Inc | Bread crumb and method for producing the same |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
| JP2012139196A (en) * | 2011-01-05 | 2012-07-26 | Nippon Flour Mills Co Ltd | Dredged-type mix flour for deep-fried food-like unfried food cooked with microwave oven |
| JP2019080495A (en) * | 2017-10-27 | 2019-05-30 | 昭和産業株式会社 | Mix for fried food and fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2995489B2 (en) | 1999-12-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7688982B2 (en) | Fried food batter mix | |
| JP6959829B2 (en) | Fried food mix and fried food | |
| JPS63233751A (en) | Mixed powder for food fried without coat | |
| JP2995489B2 (en) | Clothing mix | |
| JP2006345747A (en) | Fried powder | |
| JP4662181B2 (en) | Okara Konjac and its manufacturing method | |
| JPH1146712A (en) | Production of deep fried food having roughened surface | |
| JP5403627B2 (en) | Cloth mix powder and method for producing deep-fried food or deep-fried food using the same | |
| WO2019065933A1 (en) | Fried-chicken mix | |
| JP3405580B2 (en) | Batter and fried food using it | |
| JPS62228244A (en) | Flour for food fried without coat | |
| JP7843772B2 (en) | Coating for fried foods | |
| JPH05316982A (en) | Bread crumb | |
| JP3788639B2 (en) | Deep-fried flour and deep-fried food | |
| AU2019313959A1 (en) | Breadcrumb mix | |
| JP4349944B2 (en) | Dye type fried powder | |
| JP2972135B2 (en) | Flying clothing and batter | |
| JP7584254B2 (en) | Coating material for tatsuta-age using pea flour and tatsuta-age using the same | |
| JP7518850B2 (en) | Coating materials for fried foods | |
| JPH01179655A (en) | Production of minced meat-like food | |
| JPH04131057A (en) | Coating composition for fried food | |
| JPS5889152A (en) | Seasoning composition for coating and baking | |
| JP2893468B2 (en) | Powdered flour composition for frying | |
| JP5328742B2 (en) | Mixed powder for frying from non-fried type | |
| JPH0824541B2 (en) | Bread crumbs or crumb analogues |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20081029 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091029 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20091029 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101029 Year of fee payment: 11 |
|
| EXPY | Cancellation because of completion of term | ||
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20101029 Year of fee payment: 11 |