JP2002335896A - Quality improving agent for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a quality improving agent for a fried food capable of keeping a good crispy feeling of the coating even at the passage of time after frying or microwave oven heating, and holding a juicy feeling of the ingredient, and the fried food using the agent. SOLUTION: A thickening and stabilizing agent having an average particle size of <=20 μm is added to the coating material.

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 clothing immediately after frying, and the ingredients inside are soft and juicy and have a favorable texture, but takeaway prepared foods take a long time to eat by consumers, 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 manufacturing process is complicated or sufficient effects have not been obtained. Further, it is known to add a thickening stabilizer to the batter of fried food, but in the thickening stabilizer conventionally used,
Since the particles were coarse (average particle diameter of about 30 μm or more) or agglomerated among the particles, the dispersibility in the clothes was poor, and a sufficient effect was not 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 objects can be achieved by using the following thickening stabilizers in 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 thickening stabilizer in the present invention is
Although not particularly limited, xanthan gum, guar gum, tamarind gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, and These degradation products, further sodium alginate,
Alginate propylene glycol ester, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharides and the like, preferably, guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CMC, curdlan, more preferably,
Guar gum, pectin and xanthan gum are good. In the present invention, the above-mentioned thickening stabilizers having an average particle diameter of 20 μm or less can be used alone or in combination of two or more. The average particle size used in the present invention is 20 μm
The method of obtaining the following thickening stabilizer is not particularly limited, but a method of sieving from the above-mentioned general powders of the respective thickening stabilizers, and a method of ball milling the general thickening stabilizer powders. Crusher such as crusher and air stream crusher (jet mill),
Alternatively, a method of pulverization using a material capable of pulverization with an average particle diameter of 20 μm or less by laser diffraction type particle size distribution measurement, such as freeze-pulverization using liquid nitrogen, and the like can be mentioned. In particular, a method of pulverizing a general thickening stabilizer powder by air current pulverization (jet mill), freeze pulverization, or the like is preferable because the desired average particle diameter is easily obtained without causing heat-induced denaturation or oxidation. . The conditions of the freeze-pulverization in the present invention are not particularly limited as long as the pre-cooling is performed using liquid nitrogen and the pulverized powder becomes a thickening stabilizer, and the type and the type of the pulverizer are not limited. The reason for using liquid nitrogen as pre-cooling is that liquid nitrogen has a very low temperature of -196 ° C, and when it is used as a refrigerant, the thickening stabilizer can be frozen within a very short time, and the denaturation due to freezing can be reduced. In addition to the fact that it hardly occurs, there is an advantage that the non-oxidizing pulverization becomes possible without generating the impact heat generated when using a pulverizer such as a hammer mill. As for the method, any method such as a dipping method and a spraying method may be used. Further, the pulverization temperature is from -50 ° C to -100
℃ is good in terms of economy, pulverization efficiency, and particle diameter of the powder, and when the pulverization temperature is high, the pulverization to the target average particle diameter of 20 μm or less becomes insufficient, which is inconvenient. Become. The airflow pulverization in the present invention is generally called a jet mill, in which a granular material is accelerated at a high speed by compressed air or an inert gas such as nitrogen, and collides with the material or a collision plate provided with the material separately. And crushed. Although the format is not limited,
General types of jet mills include a type in which the accelerating tubes for accelerating and injecting the raw material are arranged opposite to each other to collide the raw materials, a type in which the raw material injected from the accelerating tube collide with a collision plate, etc. There is a container in which an acceleration tube is inserted and arranged in a container in which the gas 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 causing the denaturation or oxidation of the thickener by heat. The thickening stabilizer in the present invention may have an average particle diameter of 20 μm or less as described above, but is more preferably a finer powder from the viewpoint of the effect. The quality improving agent for fried foods of the present invention contains a thickening stabilizer having an average particle diameter of 20 μm or less as an active ingredient, but can be used in combination with other quality improving agents as needed. Other quality improving agents include food proteins such as egg white, egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, soy protein, plasma protein, starch, sugars, oils and fats, emulsifiers and the like. In addition, when adding and compounding a thickening stabilizer finely pulverized to an average particle diameter of 20 μm or less as a quality improver for fried foods of the present invention, a compound obtained by finely pulverizing the thickening stabilizer alone is added and compounded. After mixing two or more types of thickening stabilizers, finely powdered ones may be added and blended, or after mixing the thickening stabilizers and the above-mentioned combined quality improving agents, Finely divided powder may be added and blended.

[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. For example, any of tempura, fried, croquette, cutlet, fried chicken, nugget, and the like may be used. 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 thickener having an average particle size of 20 μm or less in the quality improver for fried foods of the present invention is 0.2 to 20% by weight, preferably 2 to 10% by weight in flour. It is preferable to add and mix so that If the amount is less than 0.2% by weight, the effect of the present invention cannot be sufficiently obtained. If the amount exceeds 20.0% by weight, the flavor deteriorates, which is not preferable. 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 the batter solution, the thickening stabilizer having an average particle diameter of 20 μm or less in the quality improver for fried foods of the present invention is 0.01 to 5.
It is preferably added so as to be 0% by weight, preferably 0.1 to 3.0% by weight. If the amount is less than 0.01% by weight, the effect of the present invention cannot be sufficiently obtained. If the amount exceeds 5.0% by weight, the flavor deteriorates, which is not preferable. As other raw materials used for the batter, eggs, powdered eggs, powdered vegetable proteins, powdered milk proteins, oils and fats, 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 crispness of the clothes and maintain the juicy feeling of the ingredients even when left at room temperature after frying. Furthermore, even when frozen and refrigerated after frying and then heated in a microwave oven for eating, the crispy feeling of the clothes is maintained even after the microwave oven is heated or for a long time afterwards, 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]

Example 1 25 kg of guar gum (average particle diameter 51.35 μm) was finely pulverized using a freeze-pulverizer (manufactured by Hosokawa Micron Co., Ltd.) at a pulverization temperature of −50 ° C. and a rotor peripheral speed of 73 m / s. Guar gum 2 having an average particle size of 18.79 μm
4.9 kg were obtained.

Example 2 25 kg of HM pectin (average particle size 37.20 μm)
Was milled using a counter jet mill (manufactured by Hosokawa Micron Co., Ltd.) in an amount of 5000 m ³ / hour (20 ° C., 6
Pulverization under the conditions of (00 kPa) and an average particle size of 3.3.
24.9 kg of 3 μm HM pectin were obtained.

Example 3 25 kg of xanthan gum (average particle size 35.66 μm)
m) was pulverized using a freeze grinder (manufactured by Hosokawa Micron Corporation) at a grinding temperature of -100 ° C and a rotor peripheral speed of 73 m / s to obtain 24.8 kg of xanthan gum having an average particle diameter of 10.62 µm. . Test Example 1 61.9 g of flour (soft flour), 31 g of tapioca starch, 5 g of salt, 2 g of spices, 0.1 g of fine powder of thickening stabilizer of Examples 1 to 3 and 110 g of water were mixed by stirring to prepare a batter solution. did. The chicken leg was cut into 25 to 30 g / piece, battered, fried with corn oil at 170 to 175 ° C. for 3 minutes, and the fried chicken of the present invention was obtained. Further, as Comparative Example 1, Example 1 was used instead of the fine powder product of the thickening stabilizer of Example.
Guar gum before pulverization (average particle size 5
1.35 μm) to prepare a batter to which 0.1 g was added,
Similarly, fried chicken was obtained. As Comparative Example 2, HM pectin before pulverization used in Example 2 (average particle size: 37.20 μm) instead of the fine powder product of the thickening stabilizer of Example
A batter to which 0.1 g was added was prepared, and chicken fried chicken was similarly obtained. As Comparative Example 3, after the above chicken thigh was immersed in an aqueous pullulan solution (5% by weight), the flour (soft flour) 62
g, tapioca starch 31 g, salt 5 g, spices 2 g, water 1
A batter solution prepared by stirring and mixing 10 g was added 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), the texture of the ingredients (softness, juicy), and the influence of the taste (presence or absence of off-flavor) were evaluated on a scale of 1 to 5, and the higher the grade, the higher the score. And panel 1
The average value was shown for 0 persons. Table 1 shows the results.

[0010]

[Table 1]

As is clear from the results in Table 1, the product of the present invention is not deteriorated in the texture of the clothes and meat even after a long period of time after frying compared with the comparative example, and is kept well. There was no problem with the effect. Test Example 2 Batter solution was prepared by stirring and mixing 89 g of flour (soft flour), 9 g of corn starch, 1 g of baking powder, 1 g of fine powder of the thickening stabilizer of Examples 1 to 3, and 150 g of water. Shell the shrimp, cut the streaks, apply batter and add 17
It was fried with corn oil at 0 to 175 ° C for 2 minutes to obtain a shrimp tempura of the present invention. Further, as Comparative Example 4, 1 g of guar gum (average particle diameter 51.35 μm) before pulverization used in Example 1 instead of the finely powdered thickening stabilizer of Example 1 was used.
Was added, and a shrimp tempura was similarly obtained. As Comparative Example 5, a batter to which 1 g of HM pectin (average particle size: 37.20 μm) before pulverization used in Example 2 was added instead of the fine powder of the thickening stabilizer of Example was prepared. I also got shrimp tempura. As Comparative Example 6, after the above shrimp was immersed in an aqueous solution of oblate (2% by weight), 89 g of flour (light flour) and corn starch 10
g, baking powder 1 g and water 150 g were mixed with a batter solution prepared by stirring and mixing to obtain a shrimp tempura in the same manner. 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), the texture of the ingredients (softness, juicy), and the influence of the taste (presence or absence of off-flavor) were evaluated on a scale of 1 to 5, and the higher the grade, the higher the score. And the average value of 10 panelists. Table 2 shows the results.

[0012]

[Table 2]

As is clear from the results in Table 2, the product of the present invention has a good texture of the 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. Test Example 3 98 g of corn starch and 2 g of the fine powder of the thickening stabilizer of Examples 1 to 3 were mixed to prepare a powdered powder. 100 g of processed starch (Fly Starch H manufactured by Matsutani Chemical Industry Co., Ltd.), water 1
40 g were stirred and mixed to prepare a batter solution. Thickness 1c
A piece of pork loin was sprinkled with flour, battered, and bread crumbs were adhered. It was fried with corn oil at 175 to 180 ° C for 4 minutes to obtain a pork cutlet of the present invention. In addition, as Comparative Example 7, powdered guar gum (average particle size: 51.35 μm) 2 g before pulverization used in Example 1 was added instead of the finely powdered thickening stabilizer of the example. Then, a pork cutlet was obtained in the same manner. As Comparative Example 8, HM pectin before pulverization used in Example 2 (average particle size of 37.20 μm) used in Example 2 instead of the fine powder product of the thickening stabilizer of Example
m) A powdered flour to which 2 g was added was prepared, and a pork cutlet was similarly obtained. As Comparative Example 9, a partially decomposed product of hemicellulose (Cell Ace, manufactured by Nippon Shokuhin Kako Co., Ltd.) was dusted on the surface of the above-mentioned pork loin meat to obtain a pork cutlet in the same manner. The obtained pork cutlet is rapidly frozen at -40 ° C for 1 hour, and is cooled to -18 ° C.
For one 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. The evaluation method is the texture (crispness) of the clothes,
The texture (softness, juicy feeling) of the ingredients and the influence of the taste (presence or absence of off-flavor) were evaluated on a scale of 1 to 5, and the better the score, the higher the score, and the average value of 10 panelists was shown. Table 3 shows the results.

[0014]

[Table 3]

As is clear from the results shown in Table 3, 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 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 a thickening stabilizer having an average particle size of 20 μm or less. (2) The fried food according to the above (1), wherein the thickening stabilizer is finely pulverized to an average particle diameter of 20 μm or less by a finely pulverizing means such as a coball mill, a stream mill (jet mill), and a freeze mill. Quality improver. (3) The quality improver for fried foods according to the above (1), wherein the thickening stabilizer is finely pulverized by air current pulverization or freeze pulverization to an average particle diameter of 20 μm or less. (4) The thickening stabilizer is xanthan gum, guar gum, tamarind gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, arabic gum, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, and these (1) further comprising one or more thickening stabilizers selected from sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, and soybean polysaccharide.
(3) The quality improver for fried food according to any one of (1) to (3). (5) Guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CM
C. The quality improver for fried food according to any one of the above (1) to (3), comprising one or more kinds of thickening stabilizers selected from C and curdlan. (6) The above (1) to wherein the thickening stabilizer is guar gum.
(3) The quality improving agent for fried food according to any one of (1) to (4). (7) The above (1) to (3), wherein the thickening stabilizer is pectin.
The quality improving agent for fried food according to any one of the above. (8) The above (1) to wherein the thickening stabilizer is xanthan gum.
(3) The quality improving agent for fried food according to any one of (1) to (4). (9) The quality improving agent for fried food according to any one of the above (1) to (8), which is added to flour and / or batter.

(10) The quality for fried foods according to any one of (1) to (8) above, wherein the amount of the thickening stabilizer having an average particle diameter of 20 μm or less added to the ground powder is 0.2 to 20% by weight. Improver. (11) The above (1) to (2), wherein the amount of the thickening stabilizer having an average particle diameter of 20 μm or less added to the powdered powder is 2 to 10% by weight.
(8) The quality improver for fried food according to any one of (1) to (4). (12) The addition amount of the thickening stabilizer having an average particle diameter of 20 μm or less to the batter solution is 0.01 to 5.0% by weight in terms of dry matter.
The quality improver for fried food according to any one of the above (1) to (8). (13) The fried food according to any of (1) to (8) above, wherein the amount of the thickener having an average particle diameter of 20 μm or less added to the batter solution is 0.1 to 3.0% by weight in terms of dry matter. Quality improver. (14) A fried food characterized by using the quality improving agent for fried food according to any one of (1) to (13).

[0018]

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. Furthermore, even when frozen and refrigerated after frying and heated and eaten in a microwave oven, even after heating in the microwave oven or after a long time, the crispy feeling of the clothes is maintained 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) Keiichi Miyamoto 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture (72) Inventor Shobo Kawai 9-5 Akashiri Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. (72) Inventor Nagahiro 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. F term in the company (reference) 4B025 LB06 LB07 LE03 LK02 LP07 LP10 4B035 LC03 LC05 LE17 LG22 LG23 LG25 LG26 LK04

Claims (4)

[Claims] 1. A quality improver for fried foods, comprising a thickening stabilizer having an average particle size of 20 μm or less. 2. The quality improving agent for fried foods according to claim 1, wherein the thickening stabilizer is finely pulverized by air current pulverization or freeze pulverization to an average particle diameter of 20 μm or less. 3. The thickening stabilizer according to claim 1, wherein the thickening stabilizer comprises one or more thickening stabilizers selected from guar gum, pectin, locust bean gum, xanthan gum, tamarind gum, CMC and curdlan. Quality improver for fried food. 4. A fried food using the quality improving agent for fried food according to claim 1.