JP2018113878A - Floured mix for fried foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a floured mix for fried foods capable of making fried foods, which is excellent in adhesiveness between ingredients of the fried foods and a coating material, and in which coating is hardly detached and quality reduction of the coating is less even with time elapsed after cooking.SOLUTION: A floured mix for fried foods contains an oil and fat processed starch, gelatin and a vegetable protein. The content of the gelatin is preferably 0.5 to 10 mass%. The content of the vegetable protein is preferably 5 to 40 mass%. The vegetable protein is preferably gluten.SELECTED DRAWING: None

Description

  The present invention is a deep-fried flour mix that is excellent in the binding property between the ingredients of the fried food and the garment, the garment is not easily peeled off, and the fried food can be made with little deterioration in the quality of the garment even after time has elapsed after cooking. About.

  Deep-fried food is a food that is cooked by cooking oil with various ingredients. If necessary, season the ingredients with soy sauce, mirin, ginger, etc. can get. In general, deep-fried clothing materials are classified into a bladder type using powdered clothing material or a batter type using water-soluble liquid clothing material. Regardless of the material used to make the fried food, the ingredients are heated by the garment formed from the garment without touching the frying oil and finished in a juicy manner, while the garment evaporates moisture due to the frying oil. A dry and crispy texture.

  In the deep-fried food, there is a problem that the clothes are peeled off from the ingredients when cooking or cutting with a knife or the like during or after cooking due to the shrinkage of the ingredients during cooking. In order to cope with this problem, before applying to the ingredients, it is conventionally performed that the ingredients are applied after being dusted in advance and cooked so that the ingredients and the clothes are in close contact with each other. Yes. However, if the ingredients and the clothing are in close contact, the moisture of the ingredients will move to the clothing as time passes after cooking, causing the clothing to soften and lose its unique texture. This tendency was remarkable when the fried food was stored at a low temperature after cooking.

  Patent Documents 1 and 2 disclose the use of fat and oil processed starch as a powder as a technique related to a powder that can improve the binding property between ingredients and clothes. Fried food flour containing gelatin is disclosed. However, by adding fat-modified starch or gelatin to the flour, the binding between ingredients and clothing can be improved, but the texture increases as the thickness of the clothing increases compared to before blending. There is a problem that an unpleasant texture that is reduced and lacks a crisp feeling becomes stronger.

JP 7-184598 A JP 2002-291431 A Japanese Patent Laying-Open No. 2015-123002 JP 2003-250475 A

  The object of the present invention is to make a deep-fried food that has excellent binding properties between the ingredients of the deep-fried food and the garment, and the garment is difficult to peel off. To provide a flour mix.

  The present invention is a deep-fried flour mixture containing fat-processed starch, gelatin and vegetable protein.

  Moreover, this invention is a manufacturing method of the deep-fried food which adheres the said flour mixture of this invention to a foodstuff, and oils it.

  The deep-fried flour mix of the present invention can be produced by a simple operation in which the powdered dust is applied to the ingredients as dust and adhered, and further the clothing material is adhered and oiled. The deep-fried food obtained by using the flour mixture for deep-fried food of the present invention has excellent binding properties between the ingredients of the deep-fried food and the clothing material, and the clothing is difficult to peel off. There is little decrease.

  The deep-fried flour mix of the present invention contains fat and oil processed starch. The fat and oil processed starch mainly contributes to the improvement of the binding property between the ingredients of the fried food and the clothes. Oil and fat processed starch is obtained by adding and mixing 0.01 to 30 parts by mass of edible oils and fats with respect to 100 parts by mass of raw material starch and drying the mixture. If necessary, the mixture may be heat-treated before and after drying the mixture. The kind of the raw material starch is not particularly limited, for example, raw starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and these are pregelatinized, etherified, esterified, The processed starch which gave processing, such as bridge | crosslinking and oxidation, is mentioned, These 1 type can be used individually or in combination of 2 or more types. The type of edible fat mixed with the raw starch is not particularly limited. For example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, sesame oil, beef tallow, pork Fat is mentioned, These 1 type can be used individually or in combination of 2 or more types. Moreover, you may use the flour containing many oils, for example, the soybean powder etc. which are not defatted as a substitute for some or all of edible fats and oils.

  In the deep-fried flour mix of the present invention, the content of the oil- and fat-processed starch is preferably 20 to 70 mass%, more preferably 25 to 50 mass%, based on the total mass of the mix. By setting the content of the oil- and fat-processed starch in the fried food mix to 20% by mass or more, in the deep-fried food obtained using the mix, it is possible to more effectively prevent the clothes from being peeled off. By making the amount 70% by mass or less, it is possible to more effectively prevent a texture that is sticky on the clothes.

  The deep-fried flour mix of the present invention further contains gelatin. Gelatin mainly contributes to the improvement of the shape retention of clothing in the state where the temperature of the deep-fried food is greatly reduced immediately after cooking (for example, reduced to the same level as room temperature). That is, gelatin is particularly useful for obtaining a deep-fried food with little deterioration in clothing quality even after a certain amount of time has elapsed since cooking. As the gelatin, gelatin generally used for cooking such as those prepared from a gelatin source such as cow bone, cow skin, shark cartilage, pork bone, and pig skin can be used without particular limitation. The form of gelatin is not particularly limited, and any form such as a crushed gelatin source, powder, granule, or a mixture thereof can be used.

  In the deep-fried flour mix of the present invention, the gelatin content is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, and further preferably 3 to 5%, based on the total mass of the mix. % By mass. If the gelatin content in the deep-fried flour mix is too low, the significance of using gelatin is poor. Conversely, if the gelatin content is too high, the content of other ingredients (fat processed starch, vegetable protein) is relatively low. The content may decrease, and the predetermined effect according to the present invention may not be achieved.

  The deep-fried flour mix of the present invention further contains vegetable protein. The vegetable protein mainly contributes to the improvement of the shape retention of the garment in a state where the temperature of the deep-fried food is the same as or just after the cooking. That is, vegetable proteins are particularly useful in obtaining deep-fried foods that are crisp and rich in teeth when eaten immediately after cooking and have no texture. Examples of plant proteins include wheat protein, corn protein, gluten, gliadin, glutenin, zein, and kaffirin. These can be used alone or in combination of two or more. Of these plant proteins, gluten is particularly preferred.

  In the fried flour mix of the present invention, the vegetable protein content is preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and still more preferably 15 to 25%, based on the total mass of the mix. % By mass. If the vegetable protein content in the deep-fried flour mix is too small, it is not meaningful to use the vegetable protein. Conversely, if the vegetable protein content is too high, the other ingredients (fat processed starch) , Gelatin) content may decrease, and the predetermined effect according to the present invention may not be achieved.

  In addition to the basic components (oil-and-fat processed starch, gelatin, vegetable protein), the deep-fried flour mixture of the present invention may further contain other components as necessary. Other ingredients include, for example, flour such as wheat flour and rice flour; egg flour such as whole egg flour and egg white powder; starch other than fat-processed starch; gelling agent other than gelatin; thickener; salt, powdered soy sauce, fermentation Seasonings such as seasonings, powdered miso and amino acids; spices; flavorings; nutritional ingredients such as vitamins; colorants; powdered oils and fats, etc., depending on the characteristics of the desired fried food, etc. Two or more kinds can be used in combination. Moreover, what is necessary is just to adjust suitably content of the other component in the flour mix for deep-fried foods of this invention according to the characteristic of the desired deep-fried food, etc., Preferably it is 5-60 mass with respect to the total mass of this mix. %, More preferably 10 to 40% by mass.

  The deep-fried flour mix of the present invention can be used in the same manner as conventional flour, and typically used in the production of deep-fried foods by adhering to the ingredients as ingredients. The method for attaching the fried flour mix to the food is not particularly limited, but a typical method for attaching the mix is to cover the food with the mix. As used herein, “blown” includes all operations that allow the fried food mix to be directly adhered to the surface of the food. Specifically, for example, the operation of sprinkling the mix from above the food, the mix and the food, Can be put into a bag that can be sealed and shaken in a state where the bag entrance is closed, and the operation of spreading the mix on a plate and rolling the ingredients on the mix.

  The present invention includes a method for producing a deep-fried food, which includes a step of adhering the above-described deep-fried flour mixture of the present invention to a food material as an ingredient and oiling it. Such a process can be carried out in accordance with the production of conventional fried foods. Typically, the object is to add the clothing material to the food material to which the mix is adhered, and oil the oil according to a conventional method. Fried food is obtained. For example, when the deep-fried food to be manufactured is a tempura, a batter solution prepared by dissolving a clothing material in water is attached to a food material to which the flour mixture for fried food of the present invention is attached, and then oiled. In addition, for example, when the fried food that is the production object is a fried food, egg liquid or batter liquid is adhered to the food material to which the fried powdered flour mix of the present invention is adhered, and then breadcrumbs are adhered thereto, followed by oiling. In the fried food production method of the present invention, the method of oil frying is not particularly limited. For example, the deep frying method that heats the whole in a deep bottom oil tank, the deep frying method that heats a part or one side at a shallow bottom such as a frying pan, etc. Laws can be used.

  In the method for producing deep-fried food of the present invention, foods that can be used as ingredients are not particularly limited. For example, livestock such as chicken, pig, cow, sheep, and goat; seafood such as squid, shrimp, and horse mackerel; Various things such as can be used. Prior to adhering the flour mix for fried food of the present invention to the ingredients as ingredients, the ingredients may be seasoned as necessary. The method for producing fried food of the present invention is particularly useful when meat or fish and shellfish that are easily shrunk by heating are used as food.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example.

[Example 1 and Comparative Examples 1-9]
Fat and oil processed starch (Nissan Batter Starch IP: manufactured by Nippon Shokuhin Kako), gelatin (water-soluble gelatin: manufactured by Nippi), vegetable protein (wheat gluten, Fmerit E300: manufactured by Nagata Sangyo) and wheat flour (flower: manufactured by Nisshin Foods) Was used as appropriate, and the ingredients were mixed in the formulation (parts by mass) shown in Table 1 below to produce a deep-fried flour mix.

[Test example]
Tonkatsu was manufactured as fried food. Specifically, first, pork loin was cut into a thickness of 8 mm, and the flour mixture for fried foods of each Example and Comparative Example was evenly adhered to the entire surface of the meat. Next, the pork loin with the adhering mix was passed through a batter solution in which 30% by weight of flour, 10% by weight of whole egg, and 60% by weight of cold water were mixed, and then bread crumbs were added to form tonkatsu meat. The tonkatsu meat was boiled with salad oil heated to 170 ° C. for 4 minutes to produce tonkatsu. 10 panelists cut freshly fried tonkatsu with a kitchen knife and evaluated the adhesiveness of the clothes according to the following evaluation criteria, and eated the tonkatsu that had been fried. Was evaluated according to the following evaluation criteria. In addition, freshly fried tonkatsu is stored in the refrigerator for 6 hours, then moved to room temperature (about 25 ° C) and left for 1 hour, and then the low temperature tonkatsu is eaten by 10 panelists. The same was evaluated. The results are shown in Table 1 below as the average score of 10 panelists.

(Evaluation criteria for clothing adhesion)
5 points: Even if the fried food is cut with a knife, the clothes are not peeled off at all, which is very good.
4 points: Even if the fried food is cut with a knife, the clothes are hardly peeled off.
3 points: When the fried food is cut with a knife, the clothes are peeled off at a portion corresponding to 10 to 20% of the total area of the clothes on the cut surface.
2 points: When fried food is cut with a knife, the garment peels off at a portion corresponding to more than 20% and 50% or less of the total area of the garment on the cut surface, which is defective.
1 point: When fried food is cut with a kitchen knife, the garment peels off at a portion corresponding to more than 50% of the total area of the garment on the cut surface, which is extremely poor.

(Evaluation criteria for clothing texture)
5 points: It is crisp and rich in teeth and extremely good.
4 points: Crispy and good.
3 points: Slightly crispy.
2 points: Slightly moist or slightly sticky and lacks crispness.
1 point: Moist or sticky, with no crispness and bad.

  As shown in Table 1, Example 1 containing all three components of fat and oil-processed starch, gelatin, and vegetable protein, compared with each comparative example not containing some or all of these three components, Excellent adhesion and texture. From this, it is excellent in the binding property between the ingredients of the deep-fried food and the clothing material, the clothes are difficult to peel off, and the deep-fried flour mix that can produce deep-fried food with little deterioration in the quality of the clothing even after time has elapsed after cooking It can be seen that it is effective to blend all three components of fat and oil processed starch, gelatin and vegetable protein.

[Examples 2 to 7]
A fried food mix was produced in the same manner as in Example 1 except that the formulation was changed to that shown in Table 2 below. And the tonkatsu was manufactured similarly to the said test example using the manufactured flour mix for fried food, and the adhesiveness and food texture of clothing were evaluated. The results are shown in Table 2 below together with the results of Example 1.

  Each Example of Table 2 mutually differs in the content of the fat processed starch in the fried food mix. From Table 2, it is understood that the content of the oil- and fat-processed starch is preferably about 20 to 70% by mass and more preferably about 25 to 50% by mass with respect to the total mass of the mix.

[Examples 8 to 13]
A fried food mix was produced in the same manner as in Example 1 except that the formulation was changed to those shown in Table 3 below. And the tonkatsu was manufactured similarly to the said test example using the manufactured flour mix for fried food, and the adhesiveness and food texture of clothing were evaluated. The results are shown in Table 3 below together with the results of Example 1.

  Each Example of Table 3 differs in the gelatin content in the fried flour mix. From Table 3, the gelatin content is preferably about 0.5 to 10% by mass, more preferably about 1 to 7% by mass, and even more preferably about 3 to 5% by mass with respect to the total mass of the mix. Recognize.

[Examples 14 to 19]
A fried food mix was produced in the same manner as in Example 1 except that the formulation was changed to that shown in Table 4 below. And the tonkatsu was manufactured similarly to the said test example using the manufactured flour mix for fried food, and the adhesiveness and food texture of clothing were evaluated. The results are shown in Table 4 below together with the results of Example 1.

Each Example of Table 4 mutually differs in content of the vegetable protein in the flour mix for fried foods. From Table 4, the content of the vegetable protein is preferably about 5 to 40% by mass, more preferably about 10 to 30% by mass, and further preferably about 15 to 25% by mass with respect to the total mass of the mix. Recognize.

Claims (5)

  A deep-fried flour mix containing fat-processed starch, gelatin and vegetable protein.   The flour mix for deep-fried food according to claim 1, wherein the gelatin content is 0.5 to 10% by mass.   The flour mix for deep-fried food according to claim 1 or 2, wherein the vegetable protein content is 5 to 40% by mass.   The flour mixture for fried food according to any one of claims 1 to 3, wherein the vegetable protein is gluten.   The manufacturing method of the fried food which attaches the dusting mix of any one of Claims 1-4 to a foodstuff, and oils it.