JPH06141806A - Dusting flour for deep frying - Google Patents

Abstract

PURPOSE:To obtain dusting flour for deep frying, containing protease and bromelin and effective for giving a deep-fried meat having soft texture, high crispness and excellent palatability. CONSTITUTION:This dusting flour for deep frying use contains (A) preferably 32,000-45,000 PaUN of papain (based on 100g of the deep-frying flour) and (B) preferably 40,000-120,000 U of bromelin.

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 which is soft and has a crisp texture and which has a good texture and can be quickly fried.

[0002]

2. Description of the Related Art In order to make meat tender, it has been conventionally practiced to coat the meat with papain, which is one of proteases, as it is or together with other ingredients such as salt, sugar and spices. However, in that case, although the meat is softened to some extent, it is not yet sufficient, and the crispness is lost due to loss of crispness, and the texture tends to be remarkably reduced. . Furthermore, since the softening speed of the meat by papain is not so fast, it is necessary to leave the meat with papain on the surface for a relatively long time in order to sufficiently soften the meat, and it takes time to cook.

When the meat is softened with papain and fried, the papain is allowed to adhere to the meat and left for a predetermined time to be softened, and then the softened meat is covered and fried. This two-step operation has been generally adopted in the past, and from this point as well, cooking takes time and effort.

[0004]

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 and which has a soft and crisp texture and a good texture. Is to provide.

[0005]

Means for Solving the Problems When the present inventors conducted research to solve the above problems, papain was used as an enzyme (protease) for decomposing protein of meat in fried chicken powder, not papain alone. The present invention was completed by discovering that the addition of bromelain and bromelain makes it possible to obtain a karaage powder that is soft and has a crisp texture and good texture, and that can be produced in a short time.

[0006] That is, the present invention is a fried chicken powder characterized by containing papain and bromelain.

Papain is a protease present in milk of papaya fruit, and in the present invention, purified papain powder obtained from the milk is preferably used. Bromelain is a protease present in fruits and leaves of pineapples, and it is also preferable to use bromelain which has been purified and powdered. Both papain powder and bromelain powder are commercially available and can be used as they are.

The contents of papain and bromelain are
30,000 ~ papain per 100g of fried chicken powder
480,00 PaUN and Bromelain for 20,000
The proportion is preferably 0 to 160000 U, and it is particularly preferable to contain papain in the proportion of 32,000 to 45,000 PaUN and bromelain in the proportion of 40,000 to 120,000 U.

If the content of papain and bromelain per 100 g of fried chicken powder is less than the above range, the softening of the meat will be insufficient and the obtained fried softness will be insufficient, while if it exceeds the above range, Although the meat is softened, the resulting deep fried meat has a sticky and crispy texture and loses its crispness.

[0010] For example, papain having a protein digestibility of 100,000 PaUN per gram of protease and 800
When using 000U of bromelain in combination, papain and bromelain are used in a weight ratio of 95: 5 to 60:40, and the total content of both is about 0.3 to 0.7 g per 100 g of fried chicken powder. Should be

Here, the protein digestibility (PaUN) of papain and the protein digestibility (U) of bromelain in the present invention 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.

When blending papain and bromelain into the fried chicken powder, for example, papain and bromelain are premixed to prepare a mixture of both, and the mixture is mixed with other ingredients, or papain and bromelain are mixed. They may be individually mixed with other components, and the mixing method is not particularly limited.

Further, according to the present invention, since papain and bromelain are contained in the fried chicken powder, the two-step treatment of attaching the fried chicken powder after sprinkling the meat with protease to soften the meat is unnecessary. , It is possible to soften the meat and attach the fried chicken powder to the surface of the meat with a single dusting operation.

The fried chicken powder of the present invention is not particularly limited in terms of other materials and types of ingredients, its preparation method and the like as long as it contains papain and bromelain, and materials conventionally used in fried chicken powder. And ingredients can be used. Kara fried powder of the present invention is preferably based on wheat flour and starch (raw starch) and other cereals as a main component, further powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, flavors, Appropriate materials and components such as vitamins and other nutritional components can be appropriately combined and used. In addition, 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 the protein of papain and bromelain is not limited. It is preferable because the decomposition activity does not decrease.

Further, although not limited thereto, gelatinized starch, alginic acid propylene glycol ester, fibrin glycolic acid calcium salt and sodium salt, starch starch sodium glycolate, starch phosphorus together with the above-mentioned components in 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 soft and delicious texture Can be obtained.

When a non-protein type paste such as the above-mentioned pregelatinized starch is added to the fried chicken powder, the compounding amount of the fried starch powder is the composition of the fried chicken powder, the kind and the blending amount of the protease, and the non-protein type starch. Although it may vary depending on the type, it is usually about 3 to 3 in the case of pregelatinized starch, based on the total weight of the fried chicken powder.
It is preferable to contain it in a ratio of 30%, and about 5 to 20%.
Is particularly preferable. Further, in the case of non-protein type pastes other than pregelatinized starch, the content is preferably about 0.1 to 2%, particularly preferably about 0.2 to 0.5%.

Further, although not limited, by adding glutathione in addition to papain and bromelain in the fried chicken powder, the meat is moderately softened in a shorter standing time after the fried chicken powder is sprinkled on the meat. As a result, it becomes possible to obtain deep-fried karaage that is softer and has a good texture and is excellent in appearance.

Glutathione is widely distributed in animal and plant tissues and microorganisms, and is particularly abundant in the liver and muscle of yeast and animals. When glutathione is incorporated, it can be extracted and purified from those tissues or microorganisms, High-purity glutathione obtained by synthesis may be used as it is, or may be used in the form of yeast extract powder or liver extract powder containing a large amount of glutathione.

When glutathione is blended, the blending amount may vary depending on the composition of the fried chicken powder, the kind and the blending amount of protease, etc. Usually, the content of glutathione itself is based on the total weight of the fried chicken powder. About 0.1-5pp
It is better to set it to about m. For example, when using a yeast extract powder having a glutathione content of 0.01%, the yeast extract powder content in the fried chicken powder should be about 0.1.
It is recommended to be about 5.0%.

The fried chicken powder is a so-called "brush" type in which powdered fried chicken powder is directly sprinkled on meat, seafood and the like and fried, and powdered fried chicken powder is dissolved in 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 kara fried powder of the present invention is particularly suitable as a kara fried powder for chicken, duck, duck, turkey and other chicken meat, pork, beef, sheep, goat and other meat, and meat such as seafood. It is not limited to these, and it can be used by being attached to various other materials.

[0024] 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.

[0025]

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, and the mixture was allowed to stand at room temperature for 5 minutes. (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 texture [softness and crispness] of fried chicken obtained in (3) above was scored by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was taken. As a result, the results were as shown in Table 1.

[0027]

[Table 1]

[0028]

[Table 2]

From the results shown in Table 1 above, the test section 2 containing papain and bromelain and having a proper content thereof.
In the case of using the kara fried powder of No. 10 to 10, it is possible to obtain the kara fried that is soft and has a good texture with good crispness, especially in the case of the kara fried powder of the test groups 3 to 5 and the test groups 9 to It turns out that it has an excellent texture.

[0030]

INDUSTRIAL APPLICABILITY When the karaage powder of the present invention is used,
Compared with the karaage powder containing only papain, it is possible to produce karaage of meat that has a soft and crisp texture and a good texture in a shorter cooking time. Further, in the present invention, since the protease consisting of papain and bromelain is directly blended in 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 short. You can make deep fried meat in time.

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[Procedure amendment]

[Submission date] November 13, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction content]

The content of papain and bromelain is 30000 per 100 g of fried pork powder.
0~ 48,000 PaUN and bromelain 20,
The proportion of 000 to 160000 U is preferable, and it is particularly preferable to contain papain in the proportion of 32,000 to 45,000 PaUN and bromelain in the proportion of 40,000 to 120,000 U.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction content]

The Kara fried powder of the present invention is not particularly limited as long as it contains papain and bromelain, the types of other materials and components, the preparation method thereof, etc., and the materials conventionally used in Kara fried powder. And ingredients can be used. The fried kara of the present invention includes wheat flour and starch ( not yet
It is preferable that the main component is cereal flour such as α-starch ).
Furthermore, suitable materials and components such as powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, flavors, and nutritional components such as vitamins can be appropriately combined and used. In addition, 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 over a long period of time.
Moreover, there is no reduction in the proteolytic activity of papain and bromelain, which is preferable.

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

[0027]

[Table 1]

Claims (1)

[Claims] 1. Kara deep-fried powder containing papain and bromelain.