JP2003265130A - Quality improving agent for oil-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a quality improving agent for oil-fried foods having good fluidity and powder-mixing properties, maintaining the crisp feeling of the coating after frying in an oil or heating with a microwave oven and keeping the juicy feeling of ingredients to meet the increasing demands of take-out prepared foods and lunches available in supermarkets and convenience stores and frozen foods servable simply by heating with a microwave oven according to the recent change in the dietary life and provide oil-fried foods prepared by using the improving agent. <P>SOLUTION: The problem can be solved by adding crushed cereal flour or starch, a processed material of the flour, etc., or its decomposition product. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a quality improver for oil-prepared foods and oil-prepared foods using the same. More specifically, it is characterized by containing a quality improver for oil-prepared foods and a quality improver for oil-prepared foods, which are crushed by impact, and which contain flours or starches and processed products thereof, and decomposition products thereof. The present invention relates to oil-prepared foods.

[0002]

2. Description of the Related Art Oil-prepared foods such as tempura, fried foods, fried chicken and the like are produced by attaching ingredients to the surfaces of meat, seafood, vegetables and the like, and cooking them in edible oil. With changes in diet in recent years, oil-prepared foods include takeaway side dishes provided at supermarkets and convenience stores, frozen foods that can be eaten only by heating them in a microwave oven, rather than cooking at home. The demand is increasing. Usually, oil-prepared foods have crispy batter immediately after frying, the ingredients inside are soft and juicy, and have a pleasant texture, but with takeaway prepared foods, it takes a long time before the consumer eats. The moisture of the ingredients shifts to the clothes, and the crunchiness of the clothes and the juicy feeling of the ingredients decrease with time. Also, when eating by heating in a microwave oven, water vapor is generated from the ingredients during heating and the clothing absorbs moisture, which reduces the crispness of the clothing and the juiciness of the ingredients. There was a problem that the stickiness and the dryness of the ingredients became severe. In order to solve this problem, a method using a batter for frying, which consists of pregelatinized starch, raw starch, edible oil and fat, and does not contain wheat flour (Japanese Patent Laid-Open No. 2000-333633), hemicellulose on the surface of ingredients, gums, etc. Of the water-soluble polymer substance of JP-A-9-163940, and a method of attaching a cooking material containing a proteolytic enzyme to an ingredient and leaving it for a predetermined time and then cooking (JP-A-5-252911, JP-A-7-313
No. 085), modified starch as a main material, and propylene glycol alginate, organic acid salt, egg white, calcium caseinate, whey protein isolate, and protein degradation product 1
And a method of using batter or dusting powder in which two or more kinds are used in combination (JP-A-2000-342210), a method of using potato starch having a particle size of 20 μm or more in 95% by weight or more (JP-A-2000-350561), etc. However, the current situation is that the manufacturing process is complicated and the sufficient effect is not obtained. Further, it is known to add flours or starches and processed products thereof and their decomposed products to the clothes of oil-prepared foods, but conventionally used flours or starches and processed products thereof and these It was difficult to meet all the needs such as texture improvement and range resistance only by using the decomposed product. Therefore,
It has been desired to establish an oil-prepared food quality improving agent and an oil-prepared food characterized by containing the oil-prepared food quality improving agent.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to maintain the crispy feeling of clothes even after time has passed after frying or heating in a microwave oven, and to maintain the juiciness of ingredients. It is an object of the present invention to provide a quality improver for use and an oil-prepared food using the same.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies in view of the above-mentioned circumstances, and as a result, in the production of oil-prepared foods, crushed flours or starches and processed products thereof and It has been found that a very excellent effect can be obtained by adding a quality improver for oily foods containing these decomposed products to batter or dusting powder, and completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Grains in the present invention are not particularly limited, but include wheat, wheat flour, wheat germ,
Whole flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, coix flour, etc., preferably wheat flour, whole grain flour, soybean flour, rice flour, more preferably wheat flour. Good, and soft flour is the most preferable. The starches and processed products thereof and their decomposition products in the present invention are not particularly limited, but include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, coconut starch, etc. And these processed products and their decomposed products, preferably tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch and processed products thereof and decomposed products thereof, more preferably Is good potato starch and its processed products. In the present invention, among the flours or starches and processed products thereof and their decomposed products, starches and processed products thereof are preferable, and more preferably tapioca starch, potato starch, corn starch and processed products thereof, and Potato starch and processed products thereof are preferable. In the present invention, the crushed flours or starches and processed products thereof and their decomposed products may be used alone or in combination of two or more kinds. The method for obtaining the crushed grains or starches and processed products thereof and their decomposed products used in the present invention is not particularly limited, but general flours or starches and processed products thereof and these Use a dry crusher such as a ball mill or a jet mill, or a freeze crusher that uses liquid nitrogen, such as a powder of the decomposed product of No. 1, which has the ability to make a fine powder with an average particle size of 20 μm or less by laser diffraction type particle size distribution measurement. Then, a method of pulverizing into fine powder can be used. In particular, the method of pulverizing powders of general cereals or starches and processed products thereof and their decomposition products into fine powders by air flow pulverization (jet mill) or freeze pulverization makes it easy to obtain the target average particle size, and the impact heat Is less likely to occur, which is preferable.
As a method of obtaining a fine powder having an average particle diameter of 20 μm or less, a method of classification using a sieve can be considered, but the obtained powder is likely to agglomerate and the desired effect cannot be obtained only by this method. , Crushing by impact is required.

The conditions of the freeze pulverization in the present invention may be such that the pulverized powder has an average particle size of 20 μm or less after precooling with liquid nitrogen.
It does not limit the format. The reason why liquid nitrogen is used for pre-cooling is that liquid nitrogen has an extremely low temperature of -196 ° C, and when it is used as a refrigerant, cereals or starches and processed products thereof and decomposed products of these in an extremely short time. In addition to the fact that denaturation due to freezing hardly occurs, impact heat generated when using a crusher such as a hammer mill does not occur, and crushing without oxidation is possible. Although having an advantage, the cooling method may be any method such as a dipping method and a spraying method.
The crushing temperature is preferably -100 ° C to -50 ° C in terms of economy, crushing efficiency, and particle size of the powder. When the crushing temperature is high, the target average particle size is 20 μm or less. Is not preferable because the pulverization of the above becomes insufficient.

The air flow crushing in the present invention is generally called a jet mill, and it accelerates at high speed with compressed air of an air or an inert gas such as nitrogen, and a collision plate in which the raw materials are provided or the raw materials are separately provided. It is crushed by colliding with etc. Although not limited to a type, as a general jet mill type, a type in which raw materials collide with each other by arranging accelerating tubes for accelerating and injecting raw materials to face each other,
There are a type in which the raw material injected from the accelerating tube collides with a collision plate or the like, a type in which the accelerating tube is inserted and arranged in a container in which the raw material circulates. According to such an air flow crushing method, mechanical force such as impact, shearing, compression, and grinding by a crushing blade or a compression roll is not applied, and since gas is used, there is a cooling effect and less heat generation of the raw material. It has an advantage that raw materials can be pulverized without causing denaturation or oxidation of cereals or starches and processed products thereof, and decomposition products thereof due to heat. The flours or starches and processed products thereof and their decomposed products in the present invention may be those crushed by impact as described above, but from the viewpoint of the effect, the average particle size is preferably 20 μm or less, and more preferably the average particle size. A particle size of 10 μm or less is preferable. The average particle diameter in the present invention is a numerical value obtained by laser diffraction type particle size distribution measurement or the like, and shows a normal distribution or a particle size distribution close to a normal distribution.

In the oil-prepared food of the present invention, for example, grain powders or starches crushed by impact and their processed products and their decomposed products may be blended, but if necessary, they may be used in combination with other quality improving agents. can do. The other quality improver is not particularly limited as long as it is a quality improver for commonly used oil-prepared foods, but preferably egg white, egg yolk, chicken egg (whole egg), whey protein, casein, casein sodium , Milk protein, collagen, gelatin, plasma protein,
Wheat protein, glutenin, gliadin, soy protein, protein material selected from pea protein and hydrolysates thereof, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, Polysaccharides selected from curdlan, pectin, tamarind seed gum, gum arabic, karaya gum, ghatti gum, psyllium seed gum, tara gum, pullulan, crystalline cellulose, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, and degradation products thereof, Furthermore, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, pro Glycol fatty acid esters,
Sucrose fatty acid ester, stearoyl calcium lactate,
An emulsifier selected from sodium stearoyl lactylate, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and a melting point of 2
Animal powder oils, palm oils, coconut oils, soybean oils obtained by emulsifying animal fats and oils such as beef tallow and lard at 0 ° C. or higher with an emulsified coating film agent and then spray-drying, Emulsified vegetable oils such as cottonseed oil in an O / W type with an emulsion coating film agent, and vegetable oils and fats obtained by spray drying, and the like, more preferably, egg white, egg yolk, whole egg, milk Protein material selected from protein, whey protein, casein sodium, wheat protein, glutenin, gliadin and hydrolysates thereof, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate propylene glycol ester, locust bean gum, carrageenan, guar gum, glucomannan. , Curdlan, psyllium seed gum, pectin, tara gum and their degradation , An emulsifier selected from glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, and beef tallow or lard having a melting point of 20 ° C. or higher after being emulsified into an O / W type with an emulsion coating film agent, Animal powder oils and fats obtained by spray drying, palm oils or coconut oils or soybean oils are preferably vegetable powder oils and oils obtained by emulsifying to an O / W type with an emulsion coating film agent and then spray drying. Further, one or more of these quality improving agents can be used in the oil-prepared food of the present invention.

Further, as the quality improving agent for oil-prepared foods of the present invention, when crushed flours or starches and processed products thereof and their decomposed products are added and blended, crushed alone is added and blended. You may do, or after mixing two or more,
The crushed product may be added and blended, or the flour or starch and processed products thereof and their decomposed products may be mixed with the above-mentioned quality improver which can be used in combination, and then the crushed product may be added and blended. Addition and mixing of two or more kinds of crushed cereal flours or starches and processed products thereof, and decomposed products thereof and uncrushed cereal flours or starches and processed products thereof, and a mixture of these decomposed products Is also good. In the present invention, the amount added as an active ingredient in the crushed grain flour or starch and processed products thereof, and their decomposed products as oil-quality food quality improving agents is not particularly limited, The whole amount may be replaced with the powder raw material such as wheat flour and starch, or 0.01 to 4 with respect to the powder raw material such as wheat flour and starch.
It is better to add 0% by weight, preferably 0.1 to 20% by weight, and more preferably 0.5 to 10% by weight from the viewpoint of the production cost of the oil-prepared food. If it is less than 0.01%, the effect of improving the quality of the oil-prepared food is insufficient, which is not preferable. The oil-prepared food in the present invention is an ingredient (seed) of vegetables, meats, seafood, etc., which is batter-cooked with batter (batter liquid), and is, for example, tempura, fried, croquette, cutlet, fried chicken. , Nugget, or the like. The form of the oil-prepared food is not particularly limited, and may be any of those that are eaten immediately after baking, those that are chilled and distributed, and those that are frozen and distributed.

The oil-prepared food of the present invention is dusted on the surface of the ingredients by a conventional method, if necessary, with a batter solution, sprinkled with bread crumbs if necessary, and fried in edible oil and fat. In the process, the quality improving agent for oil-prepared food of the present invention is used for clothes of oil-prepared food, and may be added to dusting powder or batter liquid. Further, it may be added to both the dusting powder and the batter liquid. In the present invention, the method of using the crushed grains or starches and processed products thereof and their decomposed products for oil-prepared foods is not particularly limited, but it is added when preparing the batter liquid. The method of dispersing and adding in water, the method of adding and mixing the corresponding powder to the powder used for dusting or batter can be appropriately selected, but from the viewpoint of work efficiency, the powder corresponding to the powder used for dusting or batter liquid A method of adding and mixing is preferable. In the present invention, the pulverized grain flour or starch and processed products thereof, and the process for producing an oil-prepared food to which these decomposition products are added are not particularly limited, and the addition timing is also particularly limited. is not. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

[0011]

[Example] Example 1 25 kg of soft flour (average particle size 50.7 μm)
Use a Tomill crusher (manufactured by Hosokawa Micron Co., Ltd.)
Glue radius 5 mm, nozzle original pressure 5.5 kg / cm ^TwoG, Se
Pulverize at 3000 rpm and pulverize to
24.9 kg of the product 1 of the present invention having a uniform particle size of 4.45 μm was obtained.
It was

Example 2 25 kg of potato starch (average particle size 35.3 μm) was used in a jet mill crusher (manufactured by Hosokawa Micron Co., Ltd.) to have a nozzle radius of 5 mm and a nozzle original pressure of 5.5 kg / cm.
^The product 2 of the present invention having an average particle diameter of 6.27 μm was 24.9 by pulverizing under conditions of ² G and separator rotation speed of 3000 rpm.
I got kg.

Example 3 25 kg of the soft flour before crushing used in Example 1 was crushed using a freeze crusher (manufactured by Hosokawa Micron Corporation).
The product 3 of the present invention having an average particle diameter of 16.32 μm was 24.9 by crushing at 100 ° C. under a rotor peripheral speed of 93 m / s.
I got kg.

Example 4 The potato starch before crushing used in Example 2 was crushed at a crushing temperature of -10 using a freeze crusher (manufactured by Hosokawa Micron Co., Ltd.).
24.9 of the product 4 of the present invention having an average particle diameter of 18.46 μm was obtained by pulverizing at 0 ° C. under a condition of a rotor peripheral speed of 73 m / s.
I got kg.

Comparative Example 1 The soft flour used in Examples 1 and 3 before crushing was used as Comparative Product 1
And

Comparative Example 2 The potato starch before grinding used in Examples 2 and 4 was designated as Comparative Product 2. Test Example 1 For 0.5 g of the products of the present invention 1 to 4 and comparative products 1 and 2,
61.5 g of flour (soft flour) and 3 of tapioca starch
1 g, 5 g of salt, 2 g of spices, and 110 g of water were mixed by stirring to prepare batter solutions. 25-3 chicken drumsticks
Cut to 0g / piece, add batter solution and 170-175
Fry cooking was carried out for 3 minutes with corn oil at 0 ° C. to obtain the deep-fried chicken of the present invention products 1 to 4 and comparative products 1 and 2, respectively. (Evaluation method) Texture of clothes and ingredients (chicken) immediately after frying the fried chicken obtained above and after 5 hours at room temperature,
The taste was evaluated by 20 expert panelists. The evaluation method is the texture of the clothes (crispy), the texture of the ingredients (softness,
About juiciness), the influence of taste (whether there is a different taste),
Very good 10 points, fairly good 9 points, slightly good 8 points, normal 7 points, slightly bad 6 points, fairly bad 5 points, extremely bad 4 points, panelist 20 The average value of people. The results are shown in Table 1.

[0017]

[Table 1]

As is clear from the results shown in Table 1, the product of the present invention has a good texture of the batter and meat without being deteriorated even after a long time has passed after the fry cooking, as compared with the comparative example. Was also good. Test Example 2 To 1 g of the present invention products 1 to 4 and comparative products 1 and 2, 89 g of wheat flour (soft flour), 9 g of corn starch, 1 g of baking powder, and 150 g of water were stirred and mixed to prepare batter solutions. Shell the shrimp, cut the lines,
The shrimp tempura of the present invention products 1 to 4 and comparative products 1 and 2 were obtained by frying with corn oil at 170 to 175 ° C for 2 minutes with the batter. (Evaluation method) The obtained shrimp tempura was refrigerated and stored at 10 ° C. for 24 hours, heated in a microwave oven, and immediately after heating and at room temperature.
The texture and taste of the clothes and ingredients (shrimp) after the lapse of time were evaluated by 20 specialized panelists. As for the evaluation method, regarding the texture of the clothes (crunchiness), the texture of the ingredients (softness, juiciness), and the influence of the taste (whether or not there is a taste), 10 points were very good, 9 points were fairly good, The average value of 20 panelists was given with 8 points for good, 7 points for moderate, 6 points for bad, 5 points for fairly bad, and 4 points for extremely bad. The results are shown in Table 2.

[0019]

[Table 2]

As is clear from the results shown in Table 2, the product of the present invention retains a good texture of clothes and ingredients even after heating in a microwave oven as compared with Comparative Example, and after a long time has elapsed. The texture of the clothes and ingredients was not deteriorated and was kept good, and the taste was also good.

The embodiments of the present invention and target products are as follows. (1) One or two selected from cereal flours or starches and processed products thereof, and decomposed products thereof, which are crushed by impact
A quality improving agent for oil-prepared foods, which comprises using at least one kind of powder. (2) A quality improving agent for oil-prepared foods, which comprises using one or more powders selected from starches and processed products thereof, which are crushed by impact. (3) Any one of (1) or (2), which contains flours or starches crushed by a ball mill, air flow crushing (jet mill), freeze crushing, etc. and their processed products, and their decomposition products. Oil quality food quality improver. (4) The quality improving agent for oil-prepared food according to any one of (1) to (3), wherein the flour or starch, processed products thereof, and their decomposed products are crushed by airflow crushing or freeze crushing. (5) The quality improver for oil-prepared food according to any one of (1) to (4), wherein the flour or starch, processed products thereof, and their decomposed products are crushed to an average particle size of 20 μm or less. (6) One or two selected from wheat, wheat flour, wheat germ, whole grain flour, wheat bran, durum flour, barley flour, rice flour, rye flour, rye whole grain flour, soybean flour, pearl barley flour, etc.
(1) or (3) to (5) any one or more kinds of oil quality food quality improving agents for foods. (7) The cereal flour comprises one or more selected from wheat flour, whole grain flour, soybean flour, and rice flour (1) or (3) to
(5) The quality improving agent for oil-prepared food according to any one of the above. (8) The starch comprises one or more selected from tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, coconut starch and processed products thereof, and degradation products thereof. (1)-(5)
The quality improving agent for oily food according to any one of the items. (9) The starch comprises one or more selected from tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, processed products thereof, and degradation products thereof (1) to (5). ) A quality improver for oil-prepared food according to any one of the above. (10) The cereal flour or starch is selected from tapioca starch, potato starch, corn starch and processed products thereof 1
The quality improver for oil-prepared food according to any one of (1) to (5), which comprises one or more species. (11) Blended in combination with cereals or starches and processed products thereof, and their decomposed products, which have been crushed by impact added during the production of the oil-prepared foods according to any one of (1) to (10). Other quality improvers that can be used include egg white,
Protein material selected from egg yolk, chicken egg (whole egg), whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, glutenin, gliadin, soybean protein, pea protein and hydrolysates thereof. , Xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan, pectin, tamarind seed gum, arabic gum, karaya gum, gati gum, psyllium seed gum, tara gum, pullulan, Polysaccharides selected from crystalline cellulose, CMC, sodium polyacrylate, methyl cellulose, soybean polysaccharide and degradation products thereof, glycerin fatty acid ester, organic acid monoglyceride, Emulsifier selected from reglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin, enzymatically decomposed lecithin, enzyme treated lecithin, melting point Animal powder oils, palm oils, coconut oils, soybean oils obtained by emulsifying animal fats and oils such as beef tallow and lard at 20 ° C. or higher with an emulsified coating film agent and then spray-drying, There are vegetable powder oils and fats obtained by emulsifying vegetable oils and fats such as cottonseed oil in an O / W type with an emulsion coating film agent and then spray drying. (12) A method for producing an oil-prepared food, which comprises adding the quality improving agent for oil-prepared food according to any one of (1) to (10).

[0022]

EFFECTS OF THE INVENTION The present invention, by the technique of the present invention, does not impair the taste of oil-prepared foods, maintains the crispy feeling of the clothes even when left at room temperature after frying, and maintains the juiciness of ingredients can do. Furthermore, when frozen or refrigerated after fried cooking and eaten by heating in a microwave oven, the crispy feeling of the clothes is maintained and the juicy feeling of the ingredients is maintained after heating in the microwave oven or for a long time after that. The present invention provides an oil-prepared food that retains the above, and the present invention has a great effect on improving the cooking suitability of the oil-prepared food, and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Keiichi Kondo             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Teiji Morishita             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Takashi Hagi, inventor             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Shobo Kawai             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F-term (reference) 4B025 LB04 LD02 LG01 LP07                 4B035 LC03 LE17 LG21 LG35 LP07                       LP27

Claims (4)

[Claims] 1. A quality improving agent for oil-prepared foods, which comprises one or more powders selected from crushed flours or starches and processed products thereof, and decomposed products thereof. 2. The quality improving agent for oil-prepared food according to claim 1, wherein the pulverizing method is air stream pulverizing or freeze pulverizing. 3. The average particle size of the pulverized powder is 20 μm.
It is the following, The quality improving agent for oil condition foodstuffs of Claim 1 or 2 characterized by the following. 4. An oil-prepared food containing the quality improving agent for oil-prepared food according to claim 1.