JP2003245059A - Sponge composition and food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sponge composition which can be cooked at an advantageous cost without anxiety, without needing a special coating film-reinforcing measure or the like, even when containing a large amount of water, and without puncturing on heating cooking such as oil cooking or baking, and to provide a food, such as croquette or pie, obtained by coating the sponge composition. <P>SOLUTION: This sponge composition comprises sodium alginate, a salt and a thickening polysaccharide in amounts of 0.01 to 3.0 wt.%, 0.02 to 5.0 wt.% and 0.001 to 0.5 wt.%, respectively, on the basis of the total amount of the sponge composition. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a technique for preventing puncture, which is often observed when cooking foods such as croquettes and frying pies, which are coated with a medium composition such as a film, in oil preparation or baking.

[0002]

2. Description of the Related Art Conventionally, when cooking foods such as croquettes and fry pies in which a middle-class composition is wrapped with a batter or other batter, or a film such as puff pastry or bread dough, puncture tends to occur. was there. The main cause of the puncture is that the water content of the intermediate composition evaporates due to heating during oil conditioning, and the film prevents the water content from evaporating and the internal pressure rises. Therefore, as a method for preventing puncture, there has been a solution only among the options of forming a film that is not defeated by the internal pressure or suppressing the water content of the intermediate composition. As a method of strengthening the coating, there is a method of making the coating double or triple in order to impart strength to the coating. However, with this method, the film is thick and there is a great problem in terms of texture. In addition, as an example of devising the batter solution itself which is a film solution without thickening the film, an oily condition such as creamy croquette with a lot of water, or as a puncture prevention method during microwave heating, an acidic amino acid that depends on flour Glucomannan as well as solving the buffer function of the group,
A method of adding and blending pregelatinized starch, textulin, basic compound and the like has been proposed (Japanese Patent Laid-Open No. 2000-12579).
No. 5).

As a method for preventing punctures by suppressing water content in the intermediate seed composition, a method of adjusting water content in the intermediate seed composition by adding dried egg white, dried mashed potato, etc. to the potato croquette is used. A method for preventing puncture by controlling free water by adding an emulsifier to the mixture (Japanese Patent Application Laid-Open No. HEI11-1999).
-206347). However, no matter which method is used, if the water content in the intermediate composition is approximately 70% or more for cream croquettes and more than 75% for potato croquettes, punctures can be avoided during cooking such as oily preparation. There is no such thing, and the current situation is that consumers cannot cook with confidence.

[0004]

SUMMARY OF THE INVENTION In view of the above problems, the present invention provides a medium composition having a large water content such as oil condition, baking, etc. without taking special measures against film strength. An intermediate seed composition that does not cause puncture during heating and is cost-effective and can be safely cooked, and foods such as croquettes and frying pies produced by coating the intermediate seed composition. Is.

[0005]

In view of such circumstances, the present inventor has conducted diligent research in order to overcome these problems, and as a result, a compound obtained by mixing a predetermined amount of sodium alginate with a salt was found to be contained in the intermediate composition. It was discovered that it is possible to suppress the water content in the intermediate composition by reacting with the water content. Furthermore,
By adding a thickening polysaccharide, the reaction between the compound obtained by mixing sodium alginate and salts and the water in the seed composition is slow, and a seed composition having a more stable puncture-preventing effect is obtained, and the texture is also good. It turned out to be good.

That is, the first aspect of the present invention relates to a middle-class composition containing sodium alginate, salts and a thickening polysaccharide. In a preferred embodiment, sodium alginate is 0.01% by weight or more and 3.0% by weight or less and salts are 0.02% by weight or more and 5.0% by weight or less in the whole middle seed composition.
The present invention relates to the above-mentioned middle-class composition containing 0.001% by weight or more and 0.5% by weight or less of a polysaccharide thickener. In a further preferred embodiment, the water content in the intermediate seed composition is 60% by weight or more and 90% by weight or more in the entire intermediate seed composition.
It relates to the above-mentioned seed composition, characterized in that:

A second aspect of the present invention relates to a food product obtained by coating the above-mentioned seed composition.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The middle-class composition of the present invention means the contents of a food which is coated with a film of wheat flour, egg, bread crumbs, bread dough, pie dough, batter, etc., and cooked by heating such as oily or baking. Refers to something. Specific examples of the contents include potatoes, sweet potatoes, pumpkins, onions, meats and the like, and pastes such as white sauce and curry sauce produced from various starches such as wheat flour and corn. , Custard cream, bean jam, jam, fruit paste and the like. In addition, examples of foods obtained by coating these with a film include croquettes, cream croquettes, or doria-style rice croquette that is made of a viscous substance such as starch starch and is clothed, and Chinese-style shrimp chili sauce. Confectionery such as apple pie, custard cream pie, etc., or processed starches, which are stuffed and oiled, spring rolls, and various creams, bean jams, jams, etc. Examples include breads in which pasties and curry pastes are wrapped in bread dough.

In the present invention, in the whole intermediate composition,
It is necessary to contain sodium alginate, salts and thickening polysaccharides, and 0.01% by weight or more and 3.0% by weight or less of sodium alginate, based on 100% by weight of the total seed composition. It is preferable to contain 0.02% by weight or more and 5.0% by weight or less, and 0.001% by weight or more and 0.5% by weight or less of the thickening polysaccharide.

The amount of sodium alginate that can be used in the present invention is preferably 0.01% by weight or more and 3.0% by weight or less, and further 0.02% by weight.
It is preferably in the range of not less than 2.8% by weight. When the added amount of sodium alginate is less than 0.01% by weight,
The puncture prevention effect tends to be small, and is 3.0
When the content is over the weight%, there is no problem in terms of effect, but there may be a problem in flavor.

The salts in the present invention are, specifically, tetrasodium pyrophosphate, disodium pyrophosphate, trisodium citrate, sodium hexane metaphosphate, calcium chloride, calcium gluconate, calcium lactate, calcium sulfate. , Calcium sulfate dihydrate,
Examples thereof include calcium citrate, sodium hydrogen phosphate, calcium monohydrogen phosphate dihydrate, and anhydrous calcium monohydrogen phosphate, and one or more selected from these can be used in combination. Among them, tetrasodium pyrophosphate, calcium lactate, sodium dihydrogen phosphate, calcium sulfate dihydrate, and calcium citrate are preferably used. The amount of salts in the present invention is preferably 0.02% by weight or more and 5.0% by weight or less, based on 100% by weight of the total composition.
It is more preferably 0.03% by weight or more and 1.5% by weight or less, still more preferably 0.03% by weight or more and less than 1.0% by weight. If the amount of salt is less than 0.02% by weight, the effect of preventing puncture tends to be small, and the amount is 5.0% by weight.
Addition in excess of 10 is not a problem in terms of effect, but may cause a problem in flavor.

Examples of the thickening polysaccharide that can be used in the present invention include gum arabic, xanthan gum, locust bean gum, guar gum, tamarind gum and tragacanth gum, and one or more selected from these are combined. Can be used. Of these, xanthan gum, locust bean gum, guar gum, and tragacanth gum are preferably used. The amount of the thickening polysaccharide to be used is preferably 0.001% by weight or more and 0.5% by weight or less, more preferably 0.005% by weight, based on 100% by weight of the total medium composition. It is preferably not less than 0.1% by weight and not more than 0.1% by weight. If the amount of the thickening polysaccharide is less than 0.001% by weight, the effect of preventing puncture tends to be small, and if the amount exceeds 0.5% by weight,
There is no problem in terms of effect, but there may be a problem with flavor.

The intermediate composition of the present invention contains water to some extent, but preferably 100% by weight of the intermediate composition.
On the other hand, 60% by weight or more and 90% by weight or less, more preferably 65% by weight or more and 88% by weight or less, the puncture preventing effect of the present invention is easily exhibited. The water content can be measured by an atmospheric drying method. That is, 10 of the intermediate composition
It is dried in a dryer at 5 ° C. to a constant weight, and the difference in weight before and after drying is taken as the water content. When the amount of water in the intermediate composition is within the above range, the effect of preventing puncture can be expected greatly.

The intermediate composition of the present invention can be produced, for example, as follows. When preparing a medium seed by a conventional method, a predetermined amount of sodium alginate, together with the material,
If it is easy to disperse salts and thickening polysaccharides in the medium,
It can be added to the seed material and mixed to obtain it, or if it is not easy to disperse them in the seed material, separately add sodium alginate, salts and thickening polysaccharide after preferably adjusting them to a solution state. It can be a seed composition of the present invention. The seed composition produced in this manner is, after being molded into any shape if necessary, flour, eggs, breadcrumbs, dough,
Foods coated with the intermediate composition can be obtained by applying a film such as pie dough, batter, and spring roll skin, and cooking by heating such as frying or baking in a conventional manner.

[0015]

EXAMPLES Examples will be shown below, but the present invention is not limited thereto. "Parts" and "%" are based on weight.

(Example 1) Preparation of potato croquette Baron potatoes were put in hot water with the skin on and heated in boiling water for about 30 minutes until the core was softened, then cooled with cold water and peeled. Prepare sautéed onion and beef as ingredients to put in croquette, crush the peeled potatoes, and sauté the onion for 1 kg of potatoes 300
g, 170 g of beef, and add 15 g of salt as seasoning
g, and 15 g of sugar were added, and 50 g of clear water was further added to adjust the water content, and mixed until uniform to prepare a croquette medium seed.

0.3 g of sodium alginate, 0.3 g of sodium dihydrogen phosphate as salts, 0.27 g of tetrasodium pyrophosphate and 0.23 of calcium phosphate.
g, 0.04 g of xanthan gum as a thickening polysaccharide, 0.04 g of locust bean gum in a nylon bag 10
After mixing for 30 minutes, dissolve in 30 g of water, and then emulsifier (trade name: EMergy MS, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) 0.0
An emulsion was obtained by adding 1 g and 20 g of beef tallow. The whole amount of this emulsion was added to 1 kg of croquette medium seeds and mixed to obtain a potato croquette middle seed composition. The water content of the obtained potato croquette seed composition was 88% by weight when measured by atmospheric drying. The intermediate seed composition was divided into about 50 g and molded into an oval mold. On the other hand, batter (trade name: Paste Batter Mix K-100,
200 g of Kanegafuchi Chemical Industry Co., Ltd.) was sampled, 600 g of water was added, and the mixture was uniformly stirred for 4 minutes with a juicer mixer to obtain a batter solution. Potato croquette 70-76 g / piece, in which 10 to 13 g of the batter solution is attached to the medium-sized composition molded into an oval shape, and 10 to 13 g of bread crumbs (trade name: orange bread crumbs, manufactured by Kansai Food Industry Co., Ltd.) are attached. 10 were produced. The prepared potato croquettes were stored at -30 ° C for 24 hours to obtain frozen potato croquettes. Ten of these were put into a fryer at a set temperature of 175 ° C. at the same time to carry out oil conditioning. These potato croquettes floated about 3 minutes and 30 seconds after starting oil conditioning, and then oiled for about 1 minute 30 seconds, that is, about 5 minutes in total, and then observed the puncture situation. During this time, no increase in internal pressure due to water evaporation was observed in any of the 10 pieces, and there was no puncture.

(Example 2) White roux (trade name: White roux GE60M, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) 100
g, salt 15g, sugar 15g, white pepper 5g, milk 1kg
Put in a pan, mix, heat on low heat for 20 minutes and product temperature is 80 ° C
When the temperature reached, 300 g of sauteed onion and 100 g of sweet corn were added, and further heated until the product temperature reached 93 ° C. After that, it was cooled to about 70 ° C. and 55 g was added with water to obtain a cream sauce. 1 kg of the obtained cream sauce was sampled in another container, and 0.3 g of sodium alginate was added to this, and sodium dihydrogen phosphate as a salt was added in an amount of 0.3 g.
3 g, tetrasodium pyrophosphate 0.27 g, xanthan gum 0.04 g, and locust bean gum 0.04 g were added as thickening polysaccharides to obtain a creamy intermediate seed composition. The water content in the intermediate seed composition measured by the atmospheric pressure drying method was 82% by weight. The creamy seed composition was poured into a 30 g frame and frozen at -30 ° C for 24 hours. Thereafter, 8 to 10 g of the same batter solution as in Example 1 and 8 to 10 g of bread crumbs as in Example 1 were added to the frozen cream-like seed composition taken out from the mold to prepare 46 to 50 g of cream croquette. Furthermore, these are 2 at -30 ℃
After storing for 4 hours, frozen cream croquette was obtained. Ten of them were simultaneously put into a fryer with a set temperature of 190 ° C. to carry out oil conditioning. These cream croquettes started to be oiled, floated in about 2 minutes and 30 seconds, and then oiled for about 1 minute, that is, adjusted to about 3 minutes and 30 seconds in total, and then observed the puncture situation. Neither of the ten bulges or punctures of croquette due to the increase in internal pressure was found.

(Example 3) Sodium alginate was added to 0.2
15 g, as a salt, sodium dihydrogen phosphate 0.1
Ten frozen cream croquettes were obtained in the same manner as in Example 2 except that 5 g, tetrasodium pyrophosphate, 0.15 g, xanthan gum, 2 g, and locust bean gum, 2 g were added as thickening polysaccharides. Set these to 190
10 oils were put into the fryer at 0 ° C at the same time to carry out oil conditioning.
These cream croquette starts oiling and takes about 2 minutes 30
Ascend in seconds, then adjust oil for about 1 minute, ie about 3 total
After adjusting the oil for 30 minutes, the puncture situation was observed. Neither of the ten bulges or punctures of croquette due to the increase in internal pressure was found.

(Example 4) Sodium alginate was added to 0.
11 g, 0.1 g of sodium dihydrogen phosphate as salts
10 frozen cream croquettes were obtained in the same manner as in Example 2 except that 1 g, tetrasodium pyrophosphate 0.11 g, xanthan gum 0.055 g, and locust bean gum 0.055 g were added as the thickening polysaccharide. . Ten of them were simultaneously put into a fryer with a set temperature of 190 ° C. to carry out oil conditioning. These cream croquette starts oiling, surfaced in about 2 minutes and 30 seconds, then oiled for about 1 minute,
That is, after adjusting the oil for a total of about 3 minutes and 30 seconds, the puncture situation was observed. Although no puncture was made on all 10 pieces, a large croquette bulge was found on 5 pieces due to the increase in internal pressure.

(Embodiment 5) White roux (Product name: White roux GE60M, manufactured by Kanegafuchi Chemical Industry Co., Ltd.) 100
Add 600 g of water and 600 g of water to a pan and heat to a reached temperature of 93 ℃ over low heat. Add to this soy sauce, tomato ketchup, shichimi, soy sauce, mirin, garlic, ginger, sugar, salt and boiled shrimp. And then cooled to 70 ° C. to obtain 1.2 kg of shrimp resources. 1 kg of the shrimp sauce was collected in a separate container, and 40 g of sesame oil was added to it.
g, sodium alginate 0.3 g, salts, sodium dihydrogen phosphate 0.3 g, tetrasodium pyrophosphate 0.27 g, polysaccharide thickener xanthan gum 0.04 g, locust bean gum 0.04 g Was added and stirred to obtain a middle seed composition. The water content in the intermediate seed composition measured by the atmospheric drying method was 77% by weight. After further cooling the obtained intermediate composition to 0 ° C.,
about 7 g of batter liquid molded into g and treated in the same manner as in Example 1.
g, 10 g of the same bread crumbs as in Example 1 were attached. The obtained shrimp chilli croquette was stored at -30 ° C for 24 hours to obtain frozen shrimp chilli croquette. Ten of these were put into a fryer at a set temperature of 180 ° C. at the same time to carry out oil conditioning. These shrimp chilli croquette surfaced in about 2 minutes and 30 seconds after the oil condition,
After that, the oil condition was performed for about 1 minute, that is, about 3 minutes and 30 seconds in total, and then the puncture situation was observed. Neither of the ten bulges or punctures of croquette due to the increase in internal pressure was found.

(Example 6) White sucrose 150 g, flour 15
0 g was mixed with a mixer ball, and 65 g of the whole liquid egg was added and mixed well. Separately, to 1000 g of milk, 2.8 g of sodium alginate, 2.9 g of sodium dihydrogen phosphate as salts, 2.8 g of tetrasodium pyrophosphate, 0.4 g of xanthan gum as a thickening polysaccharide and 0.4 g of locust bean gum. 4 g was added and stirred, and then heated to 55 ° C. It was dispensed into a mixer bowl to dissolve the upper white sugar. This was sifted, the filtered product was transferred to a kettle, and rapidly stirred with heating and kneaded until the texture became smooth, and the ingredient was cooled to 20 ° C. to obtain a medium-sized custard cream. The water content of the intermediate seed composition measured by the atmospheric pressure drying method was 73% by weight. 7 g of this custard cream was put into a wrapping machine (product name: CN200 type,
Leon automatic machine (made by Co., Ltd.) thawed in a refrigerator overnight pie dough (trade name: HNP, manufactured by Kanegafuchi Chemical Co., Ltd.)
Wrap it with 10g, mold it into a sphere, and quick freeze at -30 ° C.
A pie with frozen custard cream was obtained. Ten of these were put into a fryer at a set temperature of 180 ° C. at the same time to carry out oil conditioning. These pies with custard cream floated about 3 minutes and 30 seconds after oil conditioning, and then oiled for about 1 minute, that is, about 4 minutes and 30 seconds in total, and then the state of puncture was observed. Neither of the 10 punctures nor the large bulge of the pie due to the increase in internal pressure was found.

(Example 7) In Example 6, 0.75 g of calcium sulfate dihydrate, 0.75 g of calcium citrate, 0.3 g of guar gum and 0.3 g of tragacanth gum as thickening polysaccharides were added as salts. A custard cream as a middle seed composition was obtained in the same manner except that the amount was replaced with 0.3 g. The water content of the intermediate seed composition measured by the atmospheric pressure drying method was 73% by weight. Furthermore, a pie containing frozen custard cream was obtained in the same manner as in Example 4. Ten of these were put into a fryer at a set temperature of 180 ° C. at the same time to carry out oil conditioning. These pies with custard cream floated about 3 minutes and 30 seconds after oil conditioning, and then oiled for about 1 minute, that is, about 4 minutes and 30 seconds in total, and then the state of puncture was observed. Neither of the 10 punctures nor the large bulge of the pie due to the increase in internal pressure was found.

Comparative Example 1 As Comparative Example 1, the same procedure as in Example 1 was carried out except that sodium alginate, salts and thickening polysaccharide were not added when preparing the potato croquette seed composition of Example 1. A potato seed croquette intermediate composition was obtained. The water content as measured by the atmospheric drying method was 76% by weight.
Then, the frozen potato croquette was obtained by molding, freezing, battering, bread crumbing and frozen storage in the same manner as in Example 1.
These were oil-conditioned under the same conditions as in Example 1 to confirm the presence or absence of puncture. As a result, puncture occurred in 6 out of 10, and the remaining 4 without puncture also had a large bulge in the central portion, which was on the verge of puncture.

Comparative Example 2 As Comparative Example 2, Example 2 was repeated except that sodium alginate, salts and thickening polysaccharide were not added when the creamy seed composition of Example 2 was prepared.
A creamy intermediate composition was obtained in the same manner as in. The water content as measured by the atmospheric drying method was 76% by weight. After that, molding, freezing, battering, bread crumbing, and frozen storage were carried out in the same manner as in Example 2 to obtain a frozen cream croquette. These were oil-conditioned under the same conditions as in Example 2 to confirm the presence or absence of puncture. As a result, punctures occurred in 8 out of 10, and the remaining 2 puncture-free bulges were formed in the central part and were in the state of being about to be punctured.

(Comparative Example 3) As Comparative Example 3, when the seed composition of Example 5 was prepared, sodium alginate, salts,
A middle seed composition was prepared in the same manner as in Example 5 except that the thickening polysaccharide was not added. The water content measured by the atmospheric pressure drying method was 77% by weight. Then, molding, frozen, battering, bread crumbing, and frozen storage were carried out in the same manner as in Example 5 to obtain frozen shrimp croquettes. These were oiled under the same conditions as in Example 5, and the presence or absence of puncture was confirmed. as a result,
8 out of 10 punctures occurred, and the remaining 2 puncture-free ones were also in the state of being almost punctured, with a large bulge in the center.

Comparative Example 4 As Comparative Example 4, sodium alginate, salts,
A middle seed composition was prepared in the same manner as in Example 4 except that the thickening polysaccharide was not added. The water content measured by atmospheric drying was 73% by weight. After that, molding and frozen storage were carried out in the same manner as in Example 6 to obtain a pie containing frozen custard cream. These were oil-conditioned under the same conditions as in Example 6 to confirm the presence or absence of puncture. As a result, puncture occurred in 6 out of 10 pieces, and some 4 pieces also had some cooking (perforation of about 2 mm).

Regarding Examples 1 to 7 and Comparative Examples 1 to 4, the effects of the invention are summarized in Table 1 regarding punctures during oil adjustment.

[0029]

[Table 1]

As shown in Table 1, Examples 1 to 7 in which sodium alginate, salts and thickening polysaccharide were properly blended in the intermediate composition did not cause puncture. However, swelling was observed when the amounts of sodium alginate and salts added were small. On the other hand, Comparative Examples 1 to 4 in which sodium alginate, salts, and thickening polysaccharide were not mixed in the middle seed composition produced many punctures.

[0031]

EFFECTS OF THE INVENTION By using the seed composition of the present invention, there is an effect that evaporation of water in the seed composition by heating during oil preparation or baking can be suppressed. It is possible to provide a sponge seed composition that does not cause puncture, is cost-effective, and can be safely cooked, and foods such as croquettes and fry pies produced by coating the sponge seed composition. it can.

Claims (4)

[Claims] 1. A mid-sized composition containing sodium alginate, salts and a thickening polysaccharide. 2. The whole seed composition comprises sodium alginate in an amount of 0.01% by weight or more and 3.0% by weight or less, salts in an amount of 0.02% by weight or more and 5.0% by weight or less, and a thickening polysaccharide. The intermediate composition according to claim 1, containing 0.001% by weight or more and 0.5% by weight or less. 3. The intermediate composition according to claim 1, wherein the amount of water in the intermediate composition is 60% by weight or more and 90% by weight or less based on the entire intermediate composition. 4. A food product obtained by coating the intermediate composition according to any one of claims 1 to 3.