JP2002291432A - Mix for deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mix for a deep-fried food having no frying unevenness, providing soft and light palatability. SOLUTION: This mix for a deep-fried food contains oiled yolk powder.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried mix containing a processed oil and fat powder.

[0002]

2. Description of the Related Art For fried foods fried with batter such as tempura and fry, the quality of the texture, appearance color, shape and the like of clothes is emphasized. Regarding the texture of the clothes,
Those with a crisp, crisp, soft and light texture are preferred. In addition, it is important for the appearance such as color tone and shape to be free from uneven frying and to have good blossoming and falling flowers commonly known.

[0003] In order to satisfy these qualities, various additives have been incorporated into clothing materials. For example, a method is known in which various emulsifiers, soybean protein, powdered fats and the like are added to a clothing material in order to obtain a crispy toothy texture or to improve flower blooming and flower distribution. However, even if these raw materials are blended, the effect of soft and light texture is insufficient, and it is almost impossible to eliminate frying unevenness in appearance. In addition, the use of various emulsifiers is not compatible with modern consumption propensities that do not like additives because most of the emulsifiers are chemically synthesized products.

There is also a method of using egg yolk or egg yolk powder to obtain a soft and light texture. However, when using yolk, there are problems in handling and hygiene when storing the yolk. Egg yolk powder had poor dispersibility when mixed with flour and the like, and although frying unevenness was somewhat improved, its effect was not yet satisfactory.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a fried mix which is free from uneven frying and has a soft and light texture.

[0006]

In view of the above situation, the present inventors have made intensive studies to solve the above-mentioned problems. As a result, it was found that the addition of a fat-and-oil-processed egg yolk powder to a mix for deep-frying would significantly improve this problem. Heading, the present invention has been completed.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The oil-and-fat processed egg yolk powder used in the present invention can be prepared by spraying an oil or fat on the yolk powder and coating the surface of the egg yolk powder with oil or fat.
Examples of oils and fats added to the egg yolk powder include soybean white squeezed oil, rapeseed oil, potato flower oil and the like. The oil-and-fat processed yolk powder thus obtained has better dispersibility than ordinary yolk powder,
It can be mixed evenly when mixed with flour.

[0008] In the present invention, the fried food means so-called deep-fried food such as tempura, fry and the like, and does not include unfried or fried chicken. In other words, it is intended for fried foods that require a soft and light texture.

In the present invention, the above-mentioned oil-and-fat-processed egg yolk powder is blended in a mix for deep-fried foods,
0.1-1.0% by weight in the mix is preferred.

The mix for fried foods of the present invention has improved dispersibility during preparation of the mix for fried foods by adding finely divided silicon dioxide, dextrin, milk protein, etc. in addition to the oil-and-fat processed egg yolk powder, and the texture of the fried foods is further improved. improves. Also, the flour blended in the fry mix may be any flour used in ordinary fry clothing, and flour that has been subjected to heat treatment, granulation, and pulverization of flour. It can be used preferably.

[0011]

The present invention will be further described with reference to the following examples.

Examples 1 to 3 Mixtures for tempura were prepared according to the formulation shown in Table 1 using oil-and-fat processed egg yolk powder ("Dry York Run CR No. 2" manufactured by Kewpie Co., Ltd.). 170 mL of cold water was added to 100 g of the obtained tempura mix, and the mixture was gently stirred and mixed to prepare a batter. The sweet potato cut into a size of 1 × 1 × 5 cm was immersed in the batter and battered, and fried at 170 ° C. for 3 minutes to obtain potato tempura.

Comparative Example 1 A mixture for tempura was prepared according to the formulation shown in Table 1 without using the oil-and-fat processed egg yolk powder used in Examples 1 to 3. Example 1 was prepared using the obtained tempura mix.
In the same manner as above, potato tempura was obtained.

Examples 4-6 Mixes for frying were prepared according to the formulation shown in Table 1 using oil-and-fat processed egg yolk powder ("Dried York Run CR No. 2" manufactured by Kewpie Co., Ltd.). 170 mL of cold water was added to 100 g of the obtained frying mix, and the mixture was gently stirred and mixed to prepare a batter. Pork sliced to a thickness of about 1 cm is immersed in this batter and then breaded,
The mixture was fried at 4 ° C. for 4 minutes to obtain a tonkatsu.

Comparative Example 2 A frying mix was prepared according to the formulation shown in Table 1 without using the oil-and-fat processed egg yolk powder used in Examples 4 to 6. Thereafter, a tonkatsu was obtained in the same manner as in Example 4.

[0016]

[Table 1]

Test Example 1 The potato tempuras obtained in Examples 1 to 3 and Comparative Example 1 were tasted on a panel of 10 persons, and according to the evaluation criteria shown in Table 2, the sensory evaluation was carried out for unevenness in fried food, melting in the mouth, and brittleness of teeth. did. Table 3 shows the results of the sensory evaluation.

Test Example 2 Tonkatsu obtained in Examples 4 to 6 and Comparative Example 2 was
Tasting with the name panel, fried spots in the same manner as in Test Example 1,
Sensory evaluation was made on the points of sakumi, hardness and melting in the mouth. Table 4 shows the results of the sensory evaluation.

[0019]

[Table 2]

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

According to the present invention, the mix for fried food can be used.
It is possible to obtain a deep-fried food that has no uneven frying and suppresses a change over time in the soft and light texture and the texture of the clothes after frying.

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Claims (1)

[Claims] 1. A mix for fried foods, characterized by containing an oil-and-fat processed egg yolk powder.