CN103039861A - Mash made of mixed rice material and fried food prepared by using the mash - Google Patents
Mash made of mixed rice material and fried food prepared by using the mash Download PDFInfo
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- CN103039861A CN103039861A CN2012103884255A CN201210388425A CN103039861A CN 103039861 A CN103039861 A CN 103039861A CN 2012103884255 A CN2012103884255 A CN 2012103884255A CN 201210388425 A CN201210388425 A CN 201210388425A CN 103039861 A CN103039861 A CN 103039861A
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Abstract
The invention relates to mash made of mixed rice material and fried food prepared by using the mash. The fried food prepared by using the mash is mellow and good in brittleness, and just melts in the mouth. By adding water-soluble soybean polysaccharides into the mash made of the mixed rice material, the fried food can be is mellow and good in brittleness, and just melts in the mouth. And the decrease of the above performance can be inhibited.
Description
Technical field
The present invention relates to the pastel (batter) that compounding rice raw material forms and the fried category of using its preparation.
Background technology
The food degree of self-sufficiency of Japan is about 40% in the heat benchmark, from significantly reducing after World War II.Particularly grain has 86% to depend on import with wheat, is to be subjected to very significantly one of cereal that other country's supply capacity affects.In addition, the price of wheat flour continuous rise significantly in recent years, therefore the ground rice as the wheat flour substitute receives publicity.The various processed foods that just replace up to now wheat flour at application ground rice.
As replacing wheat flour fully or the part of wheat flour being replaced into the food of ground rice, can enumerate fried foods such as tempura, kromesky.Known have by use in right amount a meter raw material in the wafer material of these fried food classes, compares with the situation of only using wheat flour, and the absorptivity with oil is low, the light and feature (non-patent literature 1) such as be good for one's health.In addition, following technology being disclosed: can make just the mouthfeel of the fried good face clothing technology (patent documentation 1) such as light that becomes by the pastel that uses compounding to have ground rice and emulsifying agent to form; By compounding improvement ground rice, even if the oil culinary art by the time with the back clothing soft and soggy less, crisp sense can remain on technology (patent documentation 2) to a certain degree.
The technology that makes the mouthfeel of fried goods face clothing become light and crisp in addition, as the improvement method of the qualities such as mouthfeel of fried goods face clothing, is disclosed by adding the method (patent documentation 3) of soluble soybean polysaccharide class.
The prior art document
Patent documentation
Patent documentation 1: Japanese kokai publication hei 6-46783 communique
Patent documentation 2: TOHKEMY 2010-104246 communique
Patent documentation 3: Japanese kokai publication hei 11-169117 communique
Non-patent literature
Non-patent literature 1:Shih, F., and Daigle, K., Oil uptake properties of fried batters from rice flour.J.Agric.Food Chem., the 1999,47 (4), the 1611st page
Summary of the invention
The problem that invention will solve
If a small amount of rice of compounding raw material then can give appropriate hardness, and good mouthfeel is improved effect can to obtain crunchy sensation.But along with the compounding amount increases, there are the following problems: the hard sense of creak creak becomes obviously, and follows the hard sense of such creak creak, obtains the not preferred mouthfeel for fried food such as brittleness, just melt in the mouth degree variation.In the patent documentation 3, the technology of giving the crisp mouthfeel of fried goods face clothing is disclosed, but the still sclerosis of the face clothing such as fried goods face clothing that form of unexposed inhibition compounding rice raw material and make the technology that its brittleness is good, the just melt in the mouth degree is good, thereby even expectation also soft and brittleness good, the just melt in the mouth degree is good technology in the situation that compounding rice raw material forms.
For the scheme of dealing with problems
The inventor etc. have carried out extensively and profoundly research in order to address these problems, found that: by adding the soluble soybean polysaccharide class in the pastel that forms at compounding rice raw material, can make the mouthfeel (particularly chewing the part of end) after oil is cooked become soft, can improve brittleness, just melt in the mouth degree, can also suppress the reduction of formedness of formedness, the just melt in the mouth degree of soft sense, brittleness after fried, thereby finish the present invention.
That is, the present invention is as follows.
(1) a kind of pastel of compounding rice raw material is characterized in that, contains the soluble soybean polysaccharide class.
(2) according to (1) described pastel, wherein, the compounding ratio of rice raw material is more than 20 % by weight in the solid constituent of pastel.
(3) according to (1) or (2) described pastel, it is characterized in that the content of soluble soybean polysaccharide class is 0.1 ~ 5 % by weight in the solid constituent of pastel.
(4) a kind of fried category, each described pastel in its use (1) ~ (3) and preparing.
The effect of invention
According to the present invention, can make the so preferred mouthfeel of hard sense of the creak creak that the fried category of the pastel preparation that forms with compounding rice raw material shows become soft, brittleness is good, can improve the just melt in the mouth degree.In addition, can suppress the reduction of formedness of formedness, the just melt in the mouth degree of soft sense, brittleness after fried.
The specific embodiment
Below specify the present invention.
The pastel of compounding rice raw material
The pastel of compounding rice raw material of the present invention contains meter raw material and soluble soybean polysaccharide class, and its form comprises: contain the Powdered wafer material of meter raw material and soluble soybean polysaccharide class or add water and the pulp-like wafer material that obtains in this wafer material; Contain meter raw material and soluble soybean polysaccharide class the aqueous solution the pulp-like wafer material or in this wafer material, further add water and the pulp-like wafer material that obtains.The pastel of compounding rice raw material of the present invention is fit to be attached on the food materials and is used for fried category etc.
Raw material as the pastel of compounding rice raw material, except rice raw material and soluble soybean polysaccharide class, suitable food additives such as the fragrant hot flavouring such as the cereal materialses such as compounding wheat flour class, starch based, salt, granulated sugar, powdery flavouring like sauce, black pepper, emulsifying agent, leavening agent, adhesive also can compounding water, the liquid material such as milk, egg.
As the object lesson of the pastel of compounding rice raw material, can enumerate wafer material that fried category uses etc.The wafer material that fried category is used is not only limited to the face clothing of tempura, kromesky etc., also comprise the face clothing of so-called fried pie have like this robe material of foaming characteristic, comprise cereal materials and with the face clothing shape robe material of the corndog of the compoundings such as leavening agent, carbohydrate.In addition, comprise that also so-called being used in order to wrap the face clothing makes by the pastel of fried goods and the adhesion of face clothing.
The rice raw material
Rice raw material among the present invention refers to ground rice that the pulverizing such as brown rice, polished rice is obtained.Rice can use any one in polished rice or the glutinous rice.These meters raw material can be used in combination more than one.As the breaking method of rice raw material, three-stage roll mill be can enumerate, excellent pulverizer, airslide disintegrating mill etc. sold, can use any one mode in wet type and the dry type.The granularity of rice raw material is not particularly limited, and uses commercially available ground rice also to have no relations.
Along with the compounding amount of the rice raw material in the pastel increases, exist the mouthfeel of the hard sense of creak creak to strengthen, the tendency of brittleness, just melt in the mouth degree variation, and the soluble soybean polysaccharide class has the effect of improving such mouthfeel especially.From the viewpoint, rice raw material the compounding amount preferably in pastel with at high proportion compounding, thereby rice raw material the compounding amount in the solid constituent of pastel, be preferably more than 20 % by weight.
The soluble soybean polysaccharide class
Soluble soybean polysaccharide class of the present invention refers to the water miscible polysaccharide that extracts from soybean.The manufacture method of soluble soybean polysaccharide class is not particularly limited, for example, can obtain by the following method: add entry in the raw materials such as the soybean residue of the accessory substance as manufacturing bean curd, separate soybean protein the time, defatted soybean, then pH is adjusted to 3 ~ 7, near the pH4 the preferred protein isoelectric point ~ 6, adjustment is extracted for the preferred temperature that surpasses 100 ℃, obtained thereby then carry out Separation of Solid and Liquid removal insoluble composition by for example centrifuge.As the raw material of soluble soybean polysaccharide class, the soybean residue that preferably in the operation of making soy protein isolate, obtains.
The soluble soybean polysaccharide class that like this obtains, can use with the form of powder or the aqueous solution, use thereby the filtrate of extracting filtrate, purification filtrate and obtaining directly can be added in the pastel of compounding rice raw material, also can use the extraction filtrate of extracting behind filtrate, the purifying is carried out dried material.
The addition of soluble soybean polysaccharide class
Addition as the soluble soybean polysaccharide class, in the solid constituent of the pastel of compounding rice raw material, in the dry weight of soluble soybean polysaccharide class, suitable is to be preferably 0.1 ~ 5 % by weight, further preferred 0.3 ~ 4 % by weight, further more preferably 0.5 ~ 4 % by weight.When the addition of soluble soybean polysaccharide class is very few, sometimes can not obtain having the face clothing of target mouthfeel, in addition, when addition is too much, sometimes face clothing hardening, thus be not preferred as the mouthfeel of fried goods.
The adding method of soluble soybean polysaccharide class
Adding method as the soluble soybean polysaccharide class is not particularly limited, so long as make the mixed uniformly adding method of soluble soybean polysaccharide class in the pastel of compounding rice raw material, just can select arbitrarily method.For example, can carry out powder with other dried feed and mix and add, also can prepare the aqueous solution in advance and add.In addition, also can after add in the pastel after the preparation.
Fried category
Fried category constructed in accordance refers to adhere to the pastel that is added with the compounding rice raw material of soluble soybean polysaccharide class of the present invention at food materials such as meat, fish, vegetables, the fried and food that obtains in the oil of high temperature.As fried category, can enumerate such as kromesky, fried pork chop, Deep-fried prawn cutlets, fried pie, dry deep-frying, chicken nugget, corndog, tempura, fried assorted, the slag etc. of scraping.
The fried category of the pastel manufacturing of use compounding rice raw material for example has the mouthfeel of the hard sense of creak creak, and brittleness, just melt in the mouth degree are poor, yet the pastel that the compounding rice raw material that is added with the soluble soybean polysaccharide class of the application of the invention forms, even the rice raw material is to be compounded at high proportion in the pastel, its mouthfeel is soft and brittleness good, the just melt in the mouth degree is good.In addition, in the situation of preserving after fried, can suppress the reduction of the formedness of its mellowness, brittleness and just melt in the mouth degree.In addition, also have suppress through the time aging effect.
Below put down in writing embodiment.But technology of the present invention is not limited by embodiment.Need to prove that " part " in the example refers to take weight as benchmark.
Comparative example 1 ~ 7
In pastel in the situation of compounding ground rice as the rice raw material, when confirming to change its compounding amount on the impact of mouthfeel.
According to the prescription of table 1, in the dried feed of having carried out in advance the powder mixing, add cold water, use the mixer of squeezing the juice (BM-FS08 type, ZOJIRUSHI CORPORATION makes) to carry out mixing in 30 seconds the pastel that preparation compounding ground rice forms.
Then, under 175 ℃, will carry out with the pastel of each prescription preparation oil culinary art in 2 minutes with rapeseed oil, make thus the slag of scraping.The slag of scraping is through after the oil culinary art, leave standstill at ambient temperature cooling in 1 hour after, carry out the sense evaluation, confirm to have or not the mouthfeel of the hard sense of creak creak.
Table 1: the official of the slag of scraping of the prescription of pastel (part) and the preparation of use pastel
Can estimate
The sense evaluation of (* 1) slag of scraping:
Zero: without the mouthfeel of the hard sense of creak creak, good
*: the mouthfeel that the hard sense of creak creak is arranged
Shown in the sense of table 1 was estimated, the compounding amount of the ground rice in the solid constituent of pastel was so long as before arriving about 15 % by weight, cause the mouthfeel of creak creak because of the compounding of ground rice with regard to not having.But the compounding amount of ground rice is 20 % by weight when above in the solid constituent of pastel, and the hard sense of the creak creak due to the ground rice is obvious, and brittleness, just melt in the mouth degree variation etc. are not too suitable as the mouthfeel of fried goods.From comparative example 5 ~ 7 relatively as can be known, in the comparative example 7 the hard sense of creak creak strong, when the compounding amount of ground rice is many, becomes and be more preferred mouthfeel.
Comparative example 8, embodiment 1 ~ 5
According to the prescription of table 2, for the pastel that adds soluble soybean polysaccharide class (LTD. makes for trade name: SOYAFIBE-S, FUJI OIL CO.) and form, to be prepared with the same method of comparative example 1 ~ 7.Then, will with the pastel of each prescription preparation with the same method preparation of comparative example 1 ~ 7 slag of scraping, and carry out the sense evaluation.
Table 2: prescription 2(part of pastel)
During sense was estimated, 7 group members muffled the eye trial test and carry out evaluation test.Take comparative example 8 as benchmark, be made as 0 minute, carry out overall merit from mouthfeels such as hardness, brittleness, just melt in the mouth degree, will compare with comparative example 8 and extraordinaryly be chosen as 3 minutes, in addition non-constant be chosen as-3 minutes, get each group member's average mark and estimate.The metewand that sense is estimated is as shown in table 3.
Table 3: the metewand that sense is estimated
| Scoring | Metewand |
| 3 minutes | It is very good to compare with comparative example 8. |
| 2 minutes | Better than comparative example 8. |
| 1 minute | Slightly better than comparative example 8. |
| 0 minute | Identical with comparative example 8. |
| -1 minute | Slightly poorer than comparative example 8. |
| -2 minutes | Poorer than comparative example 8. |
| -3 minutes | Compare non-constant with comparative example 8. |
The result that sense is estimated is as shown in table 4.The mouthfeel of the slag of scraping of the comparative example 8 that compounding 40 % by weight ground rice form in the solid constituent of pastel is hard senses of stone creak creak, and the sensation that always remains on the tooth is arranged, and the just melt in the mouth degree is also not so good.But, be added with among the embodiment 1 ~ 5 of soluble soybean polysaccharide class, compare with comparative example 8, soft and brittleness good, the just melt in the mouth sense is also good particularly with regard to the part of chewing end, as the good mouthfeel of the slag of scraping.
As the addition of soluble soybean polysaccharide class, it can feel effect of the present invention since 0.1 % by weight, the better effects if when this amount is 0.5 % by weight, and the effect when this amount is 1 ~ 3 % by weight is best.In addition, the effect when adding 5 % by weight is that hardness has strengthened on the contrary, and the effect during with interpolation 1 ~ 3 % by weight is compared the tendency with mouthfeel variation.
Therefore, can confirm by in the system of using the pastel that forms with compounding ground rice at high proportion, adding the soluble soybean polysaccharide class, can obtain not having mouthfeel and the slag of scraping soft, that brittleness good, the just melt in the mouth degree is good of the hard sense of creak creak.
Table 4: the sense evaluation result 2 of the slag of scraping
Comparative example 9, embodiment 6 ~ 7
According to the prescription shown in the table 5, for the pastel that is added with soluble soybean polysaccharide class (trade name: SOYAFIBE-S, FUJI OIL CO., LTD. system) and forms, to be prepared with the same method of comparative example 1 ~ 7.
The potato kromesky is to adhere to the about 12g pastel liquid for preparing with each prescription in about 40g fillings, adheres to the about 5g of living flour (by 6 meshes) thereon, carries out oil culinary art in 4 minutes 30 seconds with rapeseed oil under 175 ℃, is prepared thus.To the fried goods that obtains behind the oil culinary art potato kromesky with in open system, at room temperature place the fried goods that obtains after 5 hours and carry out respectively the sense evaluation at once.
Table 5: the prescription of kromesky pastel (part)
| Comparative example 9 | Embodiment 6 | Embodiment 7 | |
| Self-raising flour | 30 | ||
| Ground rice | 20 | ||
| Cornstarch | 49.2 | 48.2 | 46.2 |
| The soluble soybean polysaccharide class | 1 | 3 | |
| Guar gum | 0.8 | ||
| Cold water | 135 |
The sense evaluation of potato kromesky
The sense evaluation of potato kromesky is implemented by 8 group members.Each group member marks according to 5 grades of benchmark shown in the table 6, gets its average mark and estimates.
Table 6: the sense metewand of potato kromesky
| Estimate and divide | Metewand |
| 5 minutes | Very soft and brittleness is good, the just melt in the mouth degree is very good. |
| 4 minutes | Soft and brittleness is good, the just melt in the mouth degree is good. |
| 3 minutes | Sensation with goodish brittleness.The just melt in the mouth degree is slightly good. |
| 2 minutes | Brittleness, just melt in the mouth degree are slightly poor.Feel slightly hardness. |
| 1 minute | Brittleness, just melt in the mouth degree are poor.Strongly feel through the time hardness. |
The result that sense is estimated is as shown in table 7.After just having exploded, embodiment 6,7 and comparative example 9 in the mouthfeel of any one potato kromesky all good, do not see very large difference.But for the mouthfeel of the face clothing of comparative example 9 after 5 hours, brittleness is poor, and the just melt in the mouth degree is poor, and also can feel hardness.
On the other hand, be added with among the embodiment 6 and embodiment 7 of soluble soybean polysaccharide class, also have after 5 hours and keeping the tendency soft and mouthfeel that brittleness is good, the effect of reduction that can confirm to compare with comparative example 9 formedness that suppresses mellowness, brittleness, just melt in the mouth degree is high.In addition, the effect that also has the age hardening that suppresses mouthfeel among the embodiment 6,7.
Table 7: the sense evaluation result of potato kromesky
| Comparative example 9 | Embodiment 6 | Embodiment 7 | |
| After just having exploded | 4.0 | 4.2 | 4.2 |
| After 5 hours | 1.9 | 3.1 | 3.6 |
Claims (4)
1. the pastel of a compounding rice raw material is characterized in that, contains the soluble soybean polysaccharide class.
2. pastel according to claim 1, wherein, the compounding ratio of rice raw material is more than 20 % by weight in the solid constituent of pastel.
3. pastel according to claim 1 and 2 is characterized in that, the content of soluble soybean polysaccharide class is 0.1 ~ 5 % by weight in the solid constituent of pastel.
4. fried category, its right to use requires each described pastel in 1 ~ 3 and prepares.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-225510 | 2011-10-13 | ||
| JP2011225510A JP2013085478A (en) | 2011-10-13 | 2011-10-13 | Batter mixed with rice raw material and fried food prepared using the same |
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| Publication Number | Publication Date |
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| CN103039861A true CN103039861A (en) | 2013-04-17 |
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| CN2012103884255A Pending CN103039861A (en) | 2011-10-13 | 2012-10-12 | Mash made of mixed rice material and fried food prepared by using the mash |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993763A (en) * | 2016-01-25 | 2017-08-01 | 偶美食品株式会社 | It is wrapped with fried chicken of coarse rice powder and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112704185A (en) * | 2021-01-20 | 2021-04-27 | 贵州南山婆食品加工有限公司 | Instant rice noodles convenient to eat and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646783A (en) * | 1992-07-24 | 1994-02-22 | Tsukishima Shokuhin Kogyo Kk | Nonaqueous emulsified dispersion for butter and butter solution |
| JPH11169117A (en) * | 1997-12-15 | 1999-06-29 | Fuji Oil Co Ltd | Batter for fried food and fried food using the same |
| JP2004073078A (en) * | 2002-08-19 | 2004-03-11 | Nitto Seifun Kk | Breader for frying use |
| JP2007037449A (en) * | 2005-08-03 | 2007-02-15 | Minoru Hishinuma | Batter for fried food and method for producing the same |
| JP2010104246A (en) * | 2008-10-28 | 2010-05-13 | Nitto Fuji Flour Milling Co Ltd | Tempura mix powder, and tempura |
| JP5414518B2 (en) * | 2009-12-28 | 2014-02-12 | ヤスマ株式会社 | Deep-fried clothing composition |
| JP4739459B1 (en) * | 2010-07-29 | 2011-08-03 | 日本食品化工株式会社 | Deep-fried clothes |
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2011
- 2011-10-13 JP JP2011225510A patent/JP2013085478A/en active Pending
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2012
- 2012-10-12 CN CN2012103884255A patent/CN103039861A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106993763A (en) * | 2016-01-25 | 2017-08-01 | 偶美食品株式会社 | It is wrapped with fried chicken of coarse rice powder and preparation method thereof |
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Application publication date: 20130417 |