JPH06141805A - Dusting flour for deep frying - Google Patents

Abstract

PURPOSE:To obtain dusting flour for deep frying, containing protease and glutathione, effective for easily softening meat in a short time and giving deep- fried meat having excellent palatability, taste, flavor and appearance. CONSTITUTION:This dusting flour for deep frying use contains (A) preferably 30,000-70,000 PaUN of a protease such as papain (based on 100g of the deep-frying flour) and (B) preferably 0.1-5ppm of glutathione.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to karaage powder. More specifically, the present invention relates to a karaage powder that can be used for karaage fried meat having a soft and excellent texture in a short time.

[0002]

2. Description of the Related Art In order to make meat tender, it has been known to coat the meat with a protease such as papain as it is or together with other ingredients such as salt, sugar and spices. It is common practice to leave the meat on the surface of which the protease has been applied for a predetermined time so that the protease penetrates into the meat to soften the meat quality.

However, in the case of the above-mentioned prior art, since the softening rate of meat by protease is not so fast, the meat having protease attached to its surface is left for a relatively long time in order to sufficiently soften the meat. Need to take time to cook.

Further, when the meat is softened with protease or the like and fried in oil, conventionally, the protease or the like is attached to the meat and left for a predetermined time to be softened, and then the softened meat is covered with oil and oiled. The two-step operation of frying is usually adopted, and the fact is that cooking takes time and effort.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide an empty fried powder which can be easily fried with a simple operation and a short cooking time to have a soft and delicious texture and a good appearance. Is to provide.

[0006]

[Means for Solving the Problems] The inventors of the present invention conducted research to solve the above-mentioned problems. When the protease was added to the fried chicken powder and glutathione was added together with the protease, the above-mentioned problems were solved. The present invention has been completed by finding out that it is possible.

That is, the present invention is a fried chicken powder characterized by containing a protease and glutathione in addition.

The karaage fried powder of the present invention is required to contain an added protease, whereby the meat is sprinkled with the protease to soften the meat and then the karaage fried powder is further adhered. It is possible to soften the meat and attach the fried chicken powder to the surface of the meat with a single operation, without any trouble.

In this case, any protease can be used as long as it is an enzyme that can be used in foods and can decompose the protein and its derivatives constituting meat such as chicken meat, livestock meat and seafood to soften the meat quality. can do. Examples of proteases that can be used in the present invention include papain, bromelain, plant-derived proteases such as ficin, pancreatin, animal-derived proteases such as rennin, papain, bromelain, plant-derived proteases such as ficin. Proteases are preferred.
Protease may be used alone or in combination of two or more.

The amount of protease added to the fried chicken powder may vary depending on various requirements such as the protein digestibility of the protease, the type of meat to which it is applied, and the amount of fried chicken powder attached to the meat. For example, papain alone may be used. When used, about 30,000 per 100g of fried pork
It is recommended that the pressure be set to 70,000 PaUN. When papain and bromelain are used in combination, the amount of papain is about 30,000 to 4 per 100 g of fried chicken powder.
Bromelain is about 20,000 at 8,000 PaUN.
It is recommended that these proteases be blended so as to make 160,000 U.

In the present specification, the papain protein digestibility (PaUN) and the bromelain protein digestibility (U) are the values measured as follows.

Measurement of papain protein digestibility (PaUN)
Method: 5 ml of 0.6% milk casein (pH 7.5,
M / 25 phosphate buffer) was added with 1 ml of protease activated by cystine and reacted at 30 ° C. for 10 minutes, which corresponds to 1 μg of tyrosine per minute 27
The activity of releasing the absorbance at 5 nm as a TCA-soluble component is defined as 1 PaUN.

Measurement of protein digestibility (U) of bromelain
Method: 5 ml of 0.6% milk casein (pH 7.0,
M / 25 phosphate buffer) was added with 1 ml of protease activated by cystine and reacted at 37 ° C. for 10 minutes, which corresponds to 1 μg of tyrosine per minute 27
The activity of releasing the absorbance at 5 nm as a TCA-soluble component is defined as 1U.

If the amount of protease added to the fried chicken powder is too small, the function of softening the meat will not be sufficiently exerted, while if it is too large, the softening of the meat will be excessive and the texture will be deteriorated, and the taste itself due to the protease itself will be felt. become.

In the present invention, it is necessary to add glutathione together with the protease to the fried chicken powder. By adding glutathione together with the protease, it becomes possible to moderately soften the meat in a short standing time, and as a result, it is possible to obtain a deep fried Kara with a good texture and soft appearance. Like

Glutathione is γ-L-glutamyl-L.
-A tripeptide composed of the structure of cysteinylglycine, which is widely distributed in animal and plant tissues and microorganisms, and is particularly abundant in the liver and muscle of yeast and animals. In the present invention, even if high-purity glutathione extracted or purified from those tissues or microorganisms or high-purity glutathione produced by synthesis is used, or yeast extract powder or liver extract powder containing a lot of glutathione is used. You may. Of these, it is preferable to use the yeast extract powder in the form of a good flavor.

The amount of glutathione to be mixed in the fried chicken powder may vary depending on the composition of the fried chicken powder, the type and amount of the protease, etc., but is usually about the weight of glutathione itself based on the total weight of the fried chicken powder. 0.1-5pp
It is better to set it to about m. For example, when a yeast extract powder having a glutathione content of 0.01% by weight (hereinafter simply referred to as “%”) is used, the yeast extract powder content in the fried chicken powder is set to about 0.1 to 5.0%. Is good. When the content of glutathione is less than 0.1 ppm, the softening of meat cannot be promoted, while when the content of glutathione exceeds 5 ppm, the softening of meat is excessively advanced, resulting in a decrease in texture and a surface of meat. This is not preferable because it causes stickiness.

The fried chicken powder of the present invention is not particularly limited in terms of other materials, types of ingredients, preparation method and the like as long as it contains protease and glutathione, and materials and ingredients conventionally used in fried chicken powder and Ingredients and preparation methods can be used. Kara fried flour of the present invention preferably contains cereals such as wheat flour and starch (non-pregelatinized starch) as a main component, further powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, Appropriate materials and ingredients such as flavors and nutrients such as vitamins can be appropriately combined and used. Also, although not limited, if the water content of the fried chicken powder is adjusted to 8% or less, the fried chicken powder does not deteriorate or deteriorate in quality over a long period of time, and further the protease activity decreases. It is preferable because it does not exist.

Further, although not limited thereto, gelatinized starch, alginic acid propylene glycol ester, calcium and sodium salts of fibrin glycolic acid, sodium starch glycolate, starch phosphorus together with the above-mentioned components in the fried chicken powder. Acid-free sodium, methyl cellulose, sodium polyacrylate, sodium alginate, tragacanth gum, gutty gum, gum arabic, karaya gum, guar gum, locuststone gum, etc. It is possible to prevent stickiness of the meat surface of the meat, the peeling and dropping of the batter from the meat surface due to it, and the occurrence of charring at the portion where the clothes are dropped, etc., and a deep fried food with a better appearance and a soft and delicious texture Can be obtained.

When a non-protein based paste such as the above-mentioned pregelatinized starch is added to and contained in the fried chicken powder, the amount of the fried starch mixed is determined by the composition of the fried chicken powder, the type and amount of the protease, and the amount of the non-protein based paste. Although it may vary depending on the type, usually, in the case of pregelatinized starch or about
It is preferable to contain it in a ratio of 30%, and about 5 to 20%.
Is particularly preferable. In the case of non-protein pastes other than pregelatinized starch, the content is preferably about 0.1 to 2%, and more preferably about 0.2 to 0.5%.

[0021] The fried chicken powder is a so-called "mabushi" type in which powdered fried chicken powder is directly sprinkled on meat, seafood and the like and fried, and powdered fried chicken powder is melted with a liquid such as water. There is a so-called "melting" type in which a liquid or paste is made to adhere to meat or seafood and fried, and the karaage powder of the present invention is particularly suitable for use as a "brush" type.

The fried chicken powder of the present invention is particularly suitable as a fried chicken powder for chicken, duck, duck, turkey and other chicken meat, pork, beef, sheep, goat and other meat, and meat and meat. It is not limited to these, and it can be used by being attached to various other materials.

The cooking method for making karaage such as meat using the karaage powder of the present invention is not particularly limited, but usually the meat is made into an appropriate size, and the karaage powder of the invention is powdered. It is advisable to wrap it in oil which has been heated to a suitable temperature (usually about 160 to 170 ° C.) after being left to stand for about 3 to 30 minutes.

[0024]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. << Example 1 >> (1) Karaage fried powder having the composition shown in Table 1 below was prepared. (2) Cut chicken drumsticks to an appropriate size (100g chicken meat
Was cut into about 4 pieces), and the fried chicken powder prepared in (1) above was sprinkled at a rate of 10 g per 100 g of chicken meat, and left at room temperature for the time shown in Table 1 below. (3) Next, the chicken of (2) above, to which the fried chicken powder was attached, was fried for 3 minutes with salad oil heated to 160 to 170 ° C. to make a fried chicken.

The appearance and texture of fried chicken meat obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken. The result was as shown in 1.

[0026]

[Table 1] Test area 1 2 3 4 5 6 7 8 Mixing (parts by weight) Wheat flour (soft flour) 33.0 33.0 33.0 33.0 33.0 33.0 33.0 0 Potato (non-alpha) starch 25.0 25.0 25.0 25.0 25.0 25.0 25.0 58.0 Pregelatinized starch 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Powder soy sauce 16.0 16.0 16.0 16.0 16.0 16.0 16.0 16.0 Salt 8.0 8.0 8.0 8.0 8.0 8.0 8.0 8.0 Seasoning 6.0 6.0 6.0 6.0 6.0 6.0 6.0 6.0 Spice 7.0 7.0 7.0 7.0 7.0 7.0 7.0 7.0 Papain ¹⁾ − 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Yeast extract ²⁾ − − − 0.1 0.5 1.0 1.5 1.0 Leave time (minutes) 5 5 10 5 5 5 5 5 Appraisal of fried Kara 4.9 4.8 4.8 4.9 4.7 4.5 4.0 4.8 Texture 1.0 1.8 2.2 3.4 4.6 4.7 4.3 4.5 1) Nagase Seikagaku Co., Ltd. (refined papain for food; protein digestibility = 100000 PaUN / g) 2) Niken Food Co., Ltd .; glutathione content 0.01%

[0027]

[Table 2] Evaluation criteria Appearance : 5: The garment is evenly attached to the entire surface, with a light brown fox color 4: The garment is almost uniformly attached to the entire surface, uniform and fox color 3: The garment is almost entirely attached Although there is a part that is peeled off from the chicken, there is a little spotted dark-colored fox color 2: There is a part where there is no clothes and it is considerably uneven, and it is uneven and burnt considerably 1: The ratio of non-adhered parts is large, and there are many spots and scorching Texture : 5: Hardness is significantly improved and extremely soft compared to Test Group 1: 4: Hardness is considerably higher than Test Group 1 Improved and soft 3: Hardness is slightly improved as compared to Test Group 1, and slightly soft 2: Hardness is less than Test Group 1, but still hard 1: Hard and lacking in softness ( Test area 1)

From the results shown in Table 1 above, when the fried chicken powder of test groups 4 to 8 containing glutathione (yeast extract powder) was used, the chicken was simply sprinkled with the fried chicken powder and allowed to stand for a short time. It can be seen that fried chicken with a soft and excellent texture and good appearance can be obtained. Also, Table 1
From the results of the above, when using the karaage fried powder to which only papain was added without adding glutathione, even if the chicken was sprinkled with the karaage fried powder and left for 10 minutes, the soft karaage was not obtained, and the meat It can be seen that softening takes time.

[0029]

EFFECTS OF THE INVENTION Since the fried chicken powder of the present invention contains glutathione added together with a protease, the fried chicken having a soft and excellent texture and a good appearance can be obtained just by sprinkling it on meat and leaving it for a short time. Obtainable. Further, in the present invention, since the protease and glutathione are directly blended with the fried chicken powder, the multi-step process of softening the meat with the protease and then attaching the batter is unnecessary, and it is extremely easy and in a short time, It is possible to make deep-fried meat with a good texture and appearance.

[Procedure amendment]

[Submission date] November 13, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0026

[Correction method] Change

[Correction content]

[0026]

[Table 1]

Claims (1)

[Claims] 1. A fried chicken powder characterized by containing a protease and glutathione in addition.