JP6124392B2 - American dog mix - Google Patents

Description

  The present invention relates to an American dog mix used as a clothing material for American dogs. The mix for American dogs of the present invention is characterized by containing a foaming agent having a specific foaming power.

  American dogs are skewered sausages and foods that are fried in oil after being dressed in Frankfurt. Cooked products are sold warmly in street stalls and shops mainly as snacks. As a material for American dogs, when it is dressed, it becomes a batter solution that can be dressed smoothly without stickiness, and after cooking it has a voluminous appearance, a smooth and crunchy surface, and a chewy interior. A good texture that melts in the mouth is required. This garment is usually manufactured by adding a swelling agent, egg, sugar, milk, water, or the like to thin wheat flour. However, conventional American dogs are low in volume, and have a good texture immediately after production, but after a long period of time or when they are refrigerated or stored at low temperatures, It was not possible to suppress the texture of the clothes from being lowered and becoming hard and crisp.

  Compared to ordinary fried foods, American dogs are thicker and have a smoother surface and do not penetrate deeply into the interior of the garment. Generally, the surface of the garment is oily and crunchy, and the interior is oily. It has a good mouthfeel and is in harmony with sausages and other ingredients. For this reason, the above-mentioned problems (depletion of volume feeling, decrease in texture over time, decrease in texture of clothing after reheating after storage, etc.) are hardly studied.

  Patent Document 1 describes that an American dog is produced using a batter containing 5% by weight or less of wheat protein in terms of moisture, and the American dog is crispy even when reheated in a microwave oven. Is not changed.

  Patent Document 2 describes a batter mix containing a powder foaming agent composed of propylene glycol fatty acid ester, organic acid monoglyceride, milk protein and saccharide, and the fried food produced using this is processed by freezing or the like. It is said that it is possible to maintain a crisp and crisp garment even after going through.

  Patent Document 3 describes a batter liquid for fried food containing an organic acid monoglyceride and a propylene glycol fatty acid ester, and fried food produced using the fried food can maintain a crispy garment. Yes.

  However, with the above conventional technology, only an unsatisfactory American dog can be obtained, or with an American dog with thick clothing, even if only the crispy feeling is emphasized, the mouth surface and the inside of the clothing have a good texture and sausage In terms of harmony with the ingredients, it was not yet satisfactory.

Japanese Patent Laid-Open No. 10-42815 JP 2006-42778 A JP 2002-291434 A

  An object of the present invention is to provide a voluminous appearance, a smooth and crunchy surface, and an inner phase that provides a mouth-feeling texture, and a reduced texture over time or after reheating after freezing storage It is to provide a mix for American dogs that can obtain American dogs without any deterioration in the texture of their clothes.

As a result of various studies, the present inventors have found that the above problem can be solved by including a foaming agent having a specific foaming power, and have reached the present invention.
This invention provides the mix for American dogs characterized by including the foaming agent whose foaming power is 10-50 mm by the Ross-Miles method.

  According to the American dog mix of the present invention, the appearance is voluminous, the surface is smooth and crunchy, the inner phase provides a mouth-feeling texture, and the texture decreases with time or is stored frozen. An American dog with no loss in the texture of the clothing after subsequent reheating is obtained.

The foaming agent used in the present invention has a foam height of 10 to 50 mm when tested by the Ross Miles method (synthetic detergent test method defined in JIS K3362) at 25 ° C. as a 0.1 mass% aqueous solution. , Preferably 16-38 mm, more preferably 20-30 mm.
When the foaming power is less than 10 mm in height, the garment has a poor volume feeling and has a sticky texture. With the foaming agent exceeding 50 mm in height, the surface of the clothes is rough and the mouth melts poorly. .

As a foaming agent having such foaming power, a surfactant having foaming action is used alone or in combination of two or more, and the height of the foam is adjusted to be within a range of 10 to 50 mm. Can be used. The surfactant having the foaming action is not limited, and examples thereof include glycerin fatty acid ester, propylene glycol fatty acid ester, monoglyceride, and sucrose fatty acid ester.
A particularly preferred combination of surfactants in the present invention is a combination of glycerin fatty acid ester and propylene glycol fatty acid ester.

  The glycerin fatty acid ester is preferably an ester of a fatty acid having 12 to 22 carbon atoms, preferably 16 to 22 carbon atoms, and glycerin, and can be obtained by purification from natural fats and oils. Moreover, it can obtain by the synthesis method by esterification of a fatty acid and glycerol, transesterification of fats and oils, and glycerol. Commercially available products such as Emergy, Poem manufactured by Riken Vitamin Co., and Sunsoft manufactured by Taiyo Kagaku can also be used.

  The propylene glycol fatty acid ester is preferably an ester of a fatty acid having 12 to 22 carbon atoms, preferably 16 to 22 carbon atoms and propylene glycol, a synthesis method by esterification of a fatty acid and propylene glycol, or an ester of an oil and fat and propylene glycol. It can be obtained by exchange reaction or the like. Commercially available products such as Riken Maru from Riken Vitamin Co., Homotox from Kao and the like can also be used.

When a combination of glycerin fatty acid ester and propylene glycol fatty acid ester is used as the foaming agent, the glycerin fatty acid ester is preferably blended in the foaming agent in an amount of 10 to 35% by mass, preferably 15 to 30% by mass, and propylene glycol fatty acid ester. Is 5 to 20% by mass, preferably 8 to 15% by mass.
When the glycerin fatty acid ester is less than 10% by mass or the propylene glycol fatty acid ester is less than 5% by mass, the foaming property is insufficient, the glycerin fatty acid ester exceeds 35% by mass, or the propylene glycol fatty acid ester. When the amount exceeds 20% by mass, the foaming agent is not powdered.

  In this invention, in order to mix | blend a foaming agent with a mix, it is preferable to solidify a foaming agent. The form of solidification may be any of granular, solid, and powder, but it is preferably in the form of powder in consideration of workability when the mix is used as a batter liquid. During solidification, it is preferable to add a solidification aid because workability is improved. Examples of the solidification aid include one or a combination of two or more of proteins, saccharides, starches, thickening polysaccharides and the like. Examples of proteins include casein, sodium caseinate, and whey. Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, and dextrin. Examples of starches include corn starch, potato starch, wheat starch, tapioca starch, and processed starch. Examples of the thickening polysaccharide include gums such as xanthan gum and pectin. Among these, it is preferable to use casein or sodium caseinate and dextrin from the viewpoint of processing suitability and handleability.

  It is appropriate to mix the solidification aid in the foaming agent at about 20 to 80% by mass. When using casein or casein sodium and dextrin as a solidification aid, casein or sodium caseinate is 3 to 15% by mass, preferably 5 to 12% by mass and dextrin is 40 to 80% by mass, preferably 45 to 70% by mass. % Is preferable.

The method for solidifying the foaming agent is not particularly limited. For example, a combination of glycerin fatty acid ester and propylene glycol fatty acid ester is used as a surfactant to be blended in the foaming agent, and casein is used as a solidification aid. When a powdered foaming agent is produced using dextrin and dextrin, it can be produced as follows.
Glycerin fatty acid ester and propylene glycol fatty acid ester are heated to 60-70 ° C. to improve fluidity, and casein and dextrin are added thereto and stirred well to obtain an emulsified mixture. For the stirring, it is preferable to use a high-speed stirring emulsifier such as a TK homomixer or a pressure homogenizer. A powdered foaming agent can be produced by pulverizing a solidified product of this emulsified mixture under low temperature conditions or by spray drying using a spray dryer and then sieving. When using a spray dryer, water or alcohol may be added to increase the fluidity of the emulsified mixture.

  The blending amount of the foaming agent in the mix varies depending on the composition of the foaming agent, but is preferably 0.05 to 5% by mass, more preferably 0.2 to 2% by mass in the mix. When the blending amount of the foaming agent is less than 0.05% by mass, the effect of the present invention cannot be obtained.

  In the mix of the present invention, a thin wheat flour usually used for American dogs is used as a raw material flour. In addition, the mix according to the present invention contains a swelling agent; a seasoning such as sugar and salt; a wheat flour; a starch; an egg powder; a milk powder; an oil; a fragrance; May be.

  The mix of the present invention is used as an American dog batter solution by adding water, mixing and stirring. In preparing the batter solution, preferably, 70 to 90 parts by mass of water is added to 100 parts by mass of the mix of the present invention and mixed and stirred. If the amount of water is outside this range, the viscosity and fluidity of the batter liquid are not preferred, and the foaming properties are lowered and the operation tends to be difficult. Some or all of the water can be replaced with milk. Moreover, when mixing and stirring a mix and water, it is also possible to add fats and oils separately.

The batter liquid for American dogs of the present invention is used in the same manner as a conventional batter liquid. That is, it can be used by directly adhering to the surface of ingredients normally used for American dogs such as sausage and Frankfurt. At that time, it is also possible to powder starch such as sausage and Frankfurt in advance.
After the American dog batter liquid of the present invention is adhered to the surface of the ingredients, it may be fried in oil in the same manner as before. American dogs obtained by fried in oil can be used for eating as they are or can be stored frozen. In the case of freezing, it is preferable that after natural thawing, fried in oil again.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

(Production Examples 1-7)
A mixture of 8 parts by mass of casein and 59 parts by mass of dextrin in 300 parts by mass of water and 23 parts by mass of glycerin fatty acid ester and 10 parts by mass of propylene glycol fatty acid ester were mixed and then stirred in a mixer. To obtain an emulsified mixture. This emulsified mixture was dried with a spray dryer to obtain a powdery foaming agent. The foaming power of this foaming agent was 23 mm by the Ross Miles method in an aqueous solution having a concentration of 0.1% by mass at 25 ° C.
Using the obtained foaming agent and soft flour (snow, manufactured by Nisshin Seifun Co., Ltd.), American dog mixes were produced according to the formulations shown in Table 1.

(Comparative Example 1)
A powdered foaming agent was obtained in the same manner as in Production Example, except that 23 parts by mass of glycerin fatty acid ester and 10 parts by mass of propylene glycol fatty acid ester were used. The foaming power of this foaming agent was 58 mm by the Ross Miles method.
Using the obtained foaming agent and soft flour (Snow, manufactured by Nisshin Flour Milling Co., Ltd.), a mix for American dogs was produced with the composition shown in Table 1.

(Comparative Example 2)
A powdery foaming agent was obtained in the same manner as in Production Example, except that 23 parts by mass of glycerin fatty acid ester and 10 parts by mass of propylene glycol fatty acid ester were used. The foaming power of this foaming agent was 7 mm by the Ross Miles method.
Using the obtained foaming agent and soft flour (Snow, manufactured by Nisshin Flour Milling Co., Ltd.), a mix for American dogs was produced with the composition shown in Table 1.

(Test Example 1)
750 g of water and 1 kg of any of the American dog mixes of Production Examples 1 to 7 and Comparative Examples 1 and 2 were added to a Hobart mixer and stirred at a low speed for 1 minute with a beater. Each batter solution was prepared. Sausages (length: 10 cm, weight: 40 g) were stabbed along the long axis on a skewer, and each of the prepared batter solutions was adhered so that the product weight was about 100 g. Next, it was fried for 4 minutes with white soybean oil heated to 170 to 180 ° C. to obtain an American dog.
The obtained American dog was once frozen, naturally thawed, and then re-oiled with soybean white oil for 4 minutes. About the American dock immediately after re-oiling, the appearance, inner phase, texture and flavor of clothing were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Furthermore, after the re-oiled American dog was stored at room temperature for 3 hours, the texture of the clothes was evaluated according to the same criteria. The evaluation results (average score of 10 panelists) are shown in Table 1.

Claims (4)

It contains a foaming agent having a foaming power of 10 to 50 mm when tested by the Ross Miles method at 25 ° C. as a 0.1% by weight aqueous solution , and the foaming agent comprises glycerin fatty acid ester and propylene glycol fatty acid ester. American dog mix, characterized by containing   The mix for American dogs according to claim 1, wherein the foaming agent contains 10 to 35% by mass of glycerin fatty acid ester, 5 to 20% by mass of propylene glycol fatty acid ester, and a solidification aid, and is in powder form.   The mix for American dogs of Claim 2 in which a foaming agent contains 3-15 mass% of casein or sodium caseinate and 40-80 mass% of dextrin as a solidification adjuvant.   Content of a foaming agent is 0.05-5 mass% in a mix, The mix for American dogs of any one of Claims 1-3.