JP2002078460A - Quality improver for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improver for a fried food, capable of sustaining a crispy feeling of coating and a juicy feeling of ingredients even after a lapse of time after fried or heated with a microwave oven, and to provide a fried food obtained by using the improver. SOLUTION: This quality improver for a fried food is provided so as to solve the above problems through using for the coating an egg white powder with an average particle diameter of <=20 μm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for fried foods and a fried food using the same. More specifically, a quality improving agent for fried food, which can maintain the crispy feeling of the clothes even after a lapse of time after frying or heating in a microwave oven and maintain the juicy feeling of the ingredients, and a fried food using the same About.

[0002]

2. Description of the Related Art Fried foods such as tempura, fried and fried foods are produced by attaching clothes to the surface of ingredients such as meat, seafood, vegetables and the like, and frying in edible oil. With the recent changes in dietary habits, the demand for fried foods has become more demanding than fried foods at home, such as takeaway prepared foods offered at supermarkets and convenience stores, and frozen foods that can be eaten simply by heating in a lunch box or microwave oven. is increasing. Normally, fried foods have crispy crust immediately after frying, and the ingredients inside are soft and juicy and have a favorable texture, but take-out prepared foods take a long time until consumers eat, so ingredients The moisture of the clothes is transferred to the garment, and the crispness of the garment and the juicy feeling of the ingredients deteriorate with time. In the case of eating by heating in a microwave oven, water vapor is generated from the ingredients during heating and the clothes absorb moisture, so that the crispy feeling of the clothes and the juicy feeling of the ingredients are reduced. There was a problem that the stickiness and the roughness of the ingredients became worse. In order to solve this problem, a method of coating the periphery of ingredients with an aqueous solution of an edible polymer substance such as pullulan, oblate, gelatin or the like (JP-A-2-28324)
No. 8), a method of adhering a water-soluble polymer substance such as hemicellulose or gum to the surface of an ingredient (JP-A-9-1639)
No. 40), a method in which a cooking material containing a protease is adhered to an ingredient, left to stand for a predetermined time, and then cooked (JP-A-5-252911, JP-A-7-313085).
A method of attaching a material to a breader, pretreating with a steamer or a steam oven, and then cooking (Japanese Patent Laid-Open No. 5-3)
No. 08926), a method of drying with hot air after frying using a clothing liquid containing ethyl alcohol (JP-A-5-13084).
No. 0), but the present situation is that the manufacturing process is complicated and sufficient effects have not been obtained.

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a fried food quality which can maintain the crispness of clothes even after a lapse of time after frying or heating in a microwave oven and can maintain the juicy feeling of ingredients. An object of the present invention is to provide an improver and a fried food using the same.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in view of the above-mentioned situation, and as a result, have found that the average particle diameter is 20 μm.
It has been found that the above object can be achieved by using the following egg white powder for clothing, and the present invention has been completed.
Hereinafter, the present invention will be described in detail.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The egg white powder in the present invention is a powdered product obtained by drying egg white liquid. Egg white liquid is the one in which the yolk has been removed from the whole egg. It may be. The drying method is not particularly limited, but usually, a spray drying method, a flat plate drying method, a freeze drying method and the like are used. Eggs may be bird eggs, but chicken eggs are particularly preferred. General egg white powder is subjected to a desugaring treatment before drying in order to prevent a browning phenomenon which occurs during storage and after drying in a heat-treatment. In the egg white powder of the present invention, the presence or absence of the desugaring treatment is not important, but if it is carried out, it may be carried out by any of natural fermentation, bacterial fermentation, yeast fermentation, and enzyme. It does not matter whether or not the egg white powder is sterilized in the present invention. If it is performed, any method conventionally used in the method for producing egg white powder does not cause any problem, but preferably room sterilization is preferred. The method for obtaining the egg white powder having an average particle size of 20 μm or less used in the present invention is not particularly limited, but a method of diluting and drying the raw material liquid egg white in the above-described egg white powder production process, a general method A method of sieving from egg white powder, to make a general egg white powder into a fine powder having an average particle diameter of 20 μm or less by laser diffraction type particle size distribution measurement such as a dry crusher such as a ball mill or a jet mill, or a freeze crusher using liquid nitrogen. And pulverization using a material capable of producing fine particles. In particular, a method of pulverizing a general egg white powder by air-flow pulverization (jet mill) or freeze-pulverization is preferable because a desired average particle diameter can be easily obtained. The freeze-pulverization condition in the present invention is such that precooling is performed using liquid nitrogen, and the pulverized powder has an average particle size of 20 μm
The conditions are as follows, and the type and the type of the crusher are not limited. The reason for using liquid nitrogen as pre-cooling is that liquid nitrogen has an extremely low temperature of -196 ° C, and when it is used as a refrigerant, the egg white powder can be frozen within a very short time, and the denaturation due to freezing almost occurs. In addition to the fact that there is no impact heat generated when using a crusher such as a hammer mill, there is an advantage that oxidization-free crushing becomes possible. , Immersion method, spraying method and the like. Also,
It is economical to perform the grinding at a temperature of -50 ° C to -100 ° C,
It is also good in terms of the pulverization efficiency and the particle diameter of the powder. If the pulverization temperature is high, the pulverization to the desired average particle diameter of 20 μm or less becomes insufficient, which is inconvenient. The airflow pulverization in the present invention is commonly called a jet mill, in which a granular material is accelerated to a high speed by compressed air or an inert gas such as nitrogen and collides with the raw materials or a collision plate provided with the raw materials separately. And crushed. In addition, although the type is not limited, as a general type of jet mill, a type in which the accelerating tubes for accelerating and injecting the raw material are opposed to each other and the raw materials collide with each other, Of a type to collide with a collision plate, etc.
There is one in which an acceleration tube is inserted and arranged in a container in which the raw material circulates. According to such an airflow pulverization method, mechanical force such as impact, shearing, compression, and grinding by a pulverizing blade or a compression roll is not applied. There is an advantage that the raw material can be pulverized without denaturation or oxidation of the egg white powder due to heat. The egg white powder in the present invention may have an average particle size of 20 μm or less as described above, but preferably contains 50% by weight or more of particles having a particle size of 20 μm or less, and more preferably 20 μm It contains at least 60% by weight of the following particles. Further, a finer powder is more preferable. In the present invention, the gel strength of the egg white powder means that an aqueous solution of egg white powder having a concentration of 10% is packed in a vinylidene chloride tube and coagulated by heating at 90 ° C. for 30 minutes. Next, it refers to the breaking strength of this egg white gel measured by a rheometer (flat plunger with a diameter of 5 mm, rising speed 6 cm / min), and the gel strength of the egg white powder in the present invention is not particularly limited. Is preferably 350 g / cm ² or more from the viewpoint of the effect. In the present invention, the pH of the egg white powder is 10
% Of the egg white powder aqueous solution measured with a pH meter. The pH of the egg white powder in the present invention is not particularly limited, but is preferably 9.3 or more.
It is preferable from the viewpoint of the effect. The quality improving agent for fried foods of the present invention contains an egg white powder having an average particle diameter of 20 μm or less as an active ingredient. If necessary, egg white, egg yolk, chicken egg (whole egg), whey protein, casein Food protein such as sodium caseinate, soy protein, plasma protein, starch,
You may use together with saccharides, a thickening polysaccharide, an emulsifier, etc.

[0006] The fried food in the present invention includes vegetables,
The ingredients (seed) such as meat and seafood are fried with batter (batter liquid) attached thereto, and may be, for example, any of tempura, fried, croquette, cutlet, fried, nugget, and the like. The fried food of the present invention, on the surface of the ingredients by a conventional method,
Sprinkle with powder as needed, attach batter liquid,
In a step of sprinkling breadcrumbs and frying in edible oils and fats as needed, it can be obtained by adding the quality improving material for fried foods of the present invention to flour and / or batter. The quality improving agent for fried foods of the present invention is used for clothing of fried foods, and may be added to flour and / or batter. When added to flour, the egg white powder having an average particle size of 20 μm or less in the quality improver for fried foods of the present invention is 0.5 to 100% by weight, preferably 3 to 100% by weight in flour. It is preferable to add and mix the mixture. If it is less than 0.5% by weight, the effect of the present invention cannot be sufficiently obtained. As other raw materials used for the flour, wheat flour, various starches, processed starch, powdered egg, powdered vegetable protein, powdered milk protein and the like can be used. The batter solution is prepared by mixing wheat flour, various types of starch, processed starch and the like, which are usually used as clothes, with an appropriate amount of water. When added to a batter solution, the average particle size of the fried food quality improver of the present invention is 20%.
It is preferable that the egg white powder having a size of μm or less is added so as to be 0.2 to 10.0% by weight, preferably 1.0 to 5.0% by weight in terms of dry matter. If it is less than this range, the effects of the present invention cannot be sufficiently obtained, and if it exceeds this range, the flavor deteriorates, which is not preferable. Other ingredients used in the batter include eggs, powdered eggs, powdered vegetable protein, powdered milk protein,
Fats and oils, thickening polysaccharides, emulsifiers, swelling agents, seasonings, spices and the like can be used. The fried food of the present invention obtained as described above can maintain the crispy feeling of the clothes and maintain the juicy feeling of the ingredients even when left at room temperature after frying. In addition, even when frozen and refrigerated after frying and heated in a microwave oven and eaten, the crispy feeling of the clothes is maintained even after the microwave oven is heated or after a long time, and the juicy feeling of the ingredients is maintained. Can be held. Next, the present invention will be described in detail with reference to Examples and Comparative Examples. However, these examples do not limit the present invention.

[0007]

EXAMPLES Example 1 25 kg of egg white powder (gel strength; 252.3 g / c)
m ² , pH: 6.9) using a freeze grinder (Hosokawa Micron Co., Ltd., freeze grinder LX-3 type).
Pulverization was performed at 50 ° C. under the condition of a rotor peripheral speed of 73 m / s to obtain 24.9 kg of egg white powder having an average particle size of 16.32 μm (60% by weight of particles having a particle size of 20 μm or less was 60% by weight). In addition, the gel strength and pH of the egg white powder did not change by this pulverization treatment.

Example 2 25 kg of egg white powder (gel strength: 417.5 g / c)
m ² , pH: 7.2) using a freeze-pulverizer (Hosokawa Micron Corporation, freeze-pulverizer LX-3 type)-
Pulverization was carried out at 50 ° C. under the condition of a rotor peripheral speed of 93 m / s to obtain 24.9 kg of egg white powder having an average particle size of 8.41 μm (70% by weight of particles having a particle size of 20 μm or less was 70% by weight). In addition, the gel strength and pH of the egg white powder did not change by this pulverization treatment.

Example 3 25 kg of egg white powder (gel strength: 249.4 g / c)
m ² , pH; 10.3) using a freeze grinder (Hosokawa Micron Corporation, freeze grinder LX-3 type) at a grinding temperature of −50 ° C. and a rotor peripheral speed of 85 m / s to form fine powder, 24.9 kg of egg white powder having an average particle size of 9.08 μm (68% by weight having a particle size of 20 μm or less) was obtained. In addition, the gel strength and pH of the egg white powder did not change by this pulverization treatment.

Example 4 25 kg of egg white powder (gel strength: 352.5 g / c)
m ² , pH: 9.3) using a freeze grinder (Hosokawa Micron Corporation, freeze grinder LX-3 type) and a grinding temperature −
Pulverization was carried out at 50 ° C. at a rotor peripheral speed of 80 m / s to obtain 24.9 kg of egg white powder having an average particle diameter of 11.36 μm (65% by weight of particles having a particle diameter of 20 μm or less was 65% by weight). In addition, the gel strength and pH of the egg white powder did not change by this pulverization treatment.

Example 5 25 kg of the egg white powder before pulverization used in Example 4 was jet-milled (Hosokawa Micron Co., Ltd., Counter Jet Mill 100AFG) to have a nozzle radius of 2.
23. Egg white powder having an average particle diameter of 4.46 μm (98% by weight of particles having a particle diameter of 20 μm or less is 98%) by pulverization under conditions of 5 mm, a nozzle source pressure of 5.5 kg / cm ² G, and a separator rotation speed of 3000 rpm. 9 kg were obtained. In addition, the gel strength and pH of the egg white powder did not change by this pulverization treatment.

Test Example 1 Flour (soft flour) 60 g, tapioca starch 32 g, salt 5
g, spices 2 g, egg white powder 1 g of Examples 1 to 5, water 11
0 g was stirred and mixed to prepare a batter solution. Cut chicken thigh into 25-30g / piece, add batter solution and add
The mixture was fried for 3 minutes with corn oil at １７175 ° C. to obtain the fried chicken of the present invention. Further, as Comparative Example 1, instead of the egg white powder of the example, the egg white powder (gel strength; 252.3 g / cm ² , pH: 6.9, average particle size: 30) before being pulverized used in Example 1 before being pulverized. (35 .mu.m) was added to obtain a batter, and chicken fried chicken was similarly obtained. As Comparative Example 2, the above chicken thigh was immersed in an aqueous pullulan solution (5% by weight), and then 60 g of flour (soft flour), 33 g of tapioca starch, and sodium chloride 5
g, spices 2 g, and water 110 g were mixed with a batter solution prepared by stirring to obtain chicken fried chicken in the same manner. The texture and taste of the clothes and ingredients (chicken) were evaluated by 10 specialized panelists immediately after the fried chicken and after 5 hours at room temperature. In the evaluation method, the texture of the clothes (crispy feeling), the texture of the ingredients (softness, juicy feeling), and the influence of the taste (presence or absence of off-flavor) were evaluated on a five-point scale. The average of the names was shown. Table 1 shows the results.

[0013]

[Table 1]

As is clear from the results shown in Table 1, the product of the present invention is not deteriorated in the texture of clothes and meat even after a long period of time after frying compared to the comparative example, and is kept well. There was no problem with the effect.

Test Example 2 A batter solution was prepared by stirring and mixing 87 g of flour (soft flour), 10 g of corn starch, 1 g of baking powder, 2 g of the egg white powder of Examples 1 to 5, and 150 g of water. Shell the shrimp, cut the streaks, and apply batter solution to 170-175
The mixture was fried for 2 minutes with corn oil at ℃ to obtain shrimp tempura of the present invention. Further, as Comparative Example 3, instead of the egg white powder of the example, the egg white powder (gel strength: 252.3 g / cm ² , pH: 6.9, average particle size: 30) before being pulverized used in Example 1 (35 .mu.m) was prepared, and shrimp tempura was similarly obtained. As Comparative Example 4, the above shrimp was immersed in an aqueous solution of oblate (2% by weight), and 89 g of flour (soft flour), 10 g of corn starch, 1 g of baking powder, and 150 g of water were mixed with a batter solution prepared by stirring. I got shrimp tempura. The obtained shrimp tempura was refrigerated at 10 ° C. for 24 hours, heated in a microwave oven, and immediately after heating and after 5 hours at room temperature, the texture and taste of the clothes and ingredients (shrimp) were passed to a specialized panel of 10 people. Was evaluated. In the evaluation method, the texture of the clothes (crispy feeling), the texture of the ingredients (softness, juicy feeling), and the influence of the taste (presence or absence of off-flavor) were evaluated on a five-point scale. The average of the names was shown. Table 2 shows the results.

[0016]

[Table 2]

As is clear from the results in Table 2, the product of the present invention retains a good texture of clothes and meat even after heating in a microwave oven as compared with the comparative example, and even after a long period of time. The texture of the clothes and meat was maintained well without any deterioration, and there was no problem with the taste.

Test Example 3 A flour was prepared by mixing 95 g of corn starch and 5 g of the egg white powder of Examples 1 to 5. 98.5 g of the processed starch (Pine Bake CC manufactured by Matsutani Chemical Industry Co., Ltd.), 1.5 g of guar gum, and 220 g of water were stirred and mixed to prepare a batter solution. The surface of pork loin having a thickness of 1 cm was sprinkled with powder, battered, and bread crumbs were further adhered. 17
It was fried for 4 minutes with corn oil at 5 to 180 ° C to obtain a pork cutlet of the present invention. Further, as Comparative Example 5, instead of the egg white powder of the example, the egg white powder (gel strength; 252.3 g / cm ² , pH: 6.9, average particle diameter: 30) before being pulverized used in Example 1 before being pulverized. A powdered flour to which 5 g of (.35 μm) was added was prepared, and a pork cutlet was similarly obtained. As Comparative Example 6, “cell ace” (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), which is a partially decomposed product of hemicellulose, was dusted on the surface of the above-mentioned pork loin meat, and a pork cutlet was similarly obtained. The obtained pork cutlet was rapidly frozen at -40 ° C for 1 hour and stored frozen at -18 ° C for 1 month. These frozen pork cutlets were heated in a microwave oven, and the texture and taste of the clothes and ingredients (pork) immediately after heating and after 5 hours at room temperature were evaluated by 10 specialized panelists. In the evaluation method, the texture of the clothes (crispy feeling), the texture of the ingredients (softness, juicy feeling), and the influence of the taste (presence or absence of off-flavor) were evaluated on a five-point scale. The average of the names was shown. Table 3 shows the results.

[0019]

[Table 3]

As is clear from the results shown in Table 3, the product of the present invention has a good texture of clothes and meat even after heating in a microwave oven as compared with the comparative example, and even after a long time. The texture of the clothes and meat was maintained well without any deterioration, and there was no problem with the taste.

The embodiments of the present invention and the desired products are as follows. (1) A quality improving agent for fried foods, comprising an egg white powder having an average particle size of 20 μm or less. (2) The quality improver for fried foods according to the above (1), wherein the egg white powder is finely pulverized to a mean particle size of 20 μm or less by a powdering means of air pulverization or freeze pulverization. (3) Egg white powder has an average particle size of 20 μm by air current pulverization
The quality improving agent for fried food according to the above (1), which is pulverized below. (4) Egg white powder has an average particle size of 20 μm by freeze grinding.
The quality improving agent for fried food according to the above (1), which is pulverized below. (5) The quality improving agent for fried food according to any one of (1) to (4), wherein the gel strength of the egg white powder is 350 g / cm ² or more. (6) The quality improver for fried food according to any one of the above (1) to (5), wherein the pH of a 10% solution of egg white powder is 9.3 or more. (7) The quality improving agent for fried food according to any one of the above (1) to (6), wherein the egg white powder is an egg white powder produced by a spray drying method. (8) The quality improving agent for fried food according to any one of the above (1) to (6), wherein the egg white powder is an egg white powder produced by a flat dish drying method. (9) The quality improver for fried food according to any one of the above (1) to (6), wherein the egg white powder is an egg white powder produced by a freeze-drying method. (10) The quality improver for fried foods according to any one of the above (1) to (9), which is added to flour and / or batter. (11) The above (1) to (10), wherein the amount of the egg white powder having an average particle diameter of 20 μm or less added to the ground powder is 0.5 to 100% by weight.
(10) The quality improver for fried food according to any one of (1) to (4). (12) The above-mentioned (1) to (1), wherein the addition amount of the egg white powder having an average particle diameter of 20 μm or less to the ground powder is 3 to 100% by weight.
1) The quality improving agent for fried food according to any one of the above. (13) The quality for fried food according to any one of (1) to (12) above, wherein the amount of the egg white powder having an average particle size of 20 μm or less added to the batter solution is 0.2 to 10.0% by weight in terms of dry matter. Improver. (14) The quality for fried food according to any one of the above (1) to (13), wherein the amount of the egg white powder having an average particle size of 20 μm or less added to the batter solution is 1.0 to 5.0% by weight in terms of dry matter. Improver. (15) A fried food, characterized by using the quality improving agent for fried food according to any one of (1) to (14).

[0022]

As described above, according to the technique of the present invention, the crispy feeling of the clothes can be maintained and the ingredients can be kept juicy even when left at room temperature after frying. In addition, even when frozen and refrigerated after frying and heated in a microwave oven and eaten, the crispy feeling of the clothes is maintained even after the microwave oven is heated or after a long time, and the juicy feeling of the ingredients is maintained. A fried food that could be kept was obtained.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takashi Hagi 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Yuri Yokota 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Sun (72) Inventor Shuichiro Sakita 9-5 Akashiri Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Chemical Co., Ltd. (72) Inventor Shobo Kawai 9-5 Akashiri Shinmachi, Yokkaichi City, Mie Prefecture Taiyo Chemical Shares In-house (72) Inventor Nagahiro Nagasaki 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd.F-term (reference)

Claims (5)

[Claims] 1. A quality improving agent for fried foods, comprising an egg white powder having an average particle size of 20 μm or less. 2. The quality improving agent for fried foods according to claim 1, wherein the egg white powder is finely pulverized by air current pulverization or freeze pulverization to an average particle diameter of 20 μm or less. 3. The gel strength of the egg white powder is 350 g / cm ^2.
The quality improver for fried food according to claim 1 or 2, which is the above. 4. The quality improving agent for fried foods according to claim 1, wherein the pH of a 10% solution of egg white powder is 9.3 or more. 5. A fried food using the quality improving agent for fried food containing the egg white powder according to claim 1.