JP2005333861A - Granulated powder for unbattered-type deep fry powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide granulated powder for unbattered-type deep fry powder with which deep fry having juicy feeling and softness of ingredient meat, good coated feeling and good palate feeling of coating can be obtained. <P>SOLUTION: The unbattered-type deep fry powder is formulated with granulated powder containing pregelatinized starch. The granulated powder is produced by adding the pregelatinized starch to wheat and/or starch, adding water to the mixture while stirring it to be mixed so as to be granulated, and thereafter drying the granulated mixture. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a granule powder for a fried chicken powder which has a fleshy juicy feeling and softness, and can obtain fried food because of a good feeling of clothing and texture of clothing.

Conventionally, when cooking fried chicken, soak ingredients such as chicken, pork, beef and other meat and seafood in the seasoning liquid, soak the seasoning liquid in the ingredients, and then attach the clothes such as flour. The frying method has been generally adopted. However, in this method, the water retention capacity of the ingredients is increased by immersing the ingredients in the seasoning liquid, and it is possible to obtain a good fried food when fried in oil, but the preparation of the seasoning liquid and the ingredients to the seasoning liquid It is necessary to immerse the material, which takes time and effort.
In order to easily cook fried chicken, various types of dried fried powder have been developed that can be fried in oil by directly sprinkling the fried flour on the ingredients. Now you can cook.

  In order to improve the water retention and film properties of garments, it has been attempted to add dextrin, gelling agent, pregelatinized starch, etc. alone or in combination to fried powder. However, no effective means has been found to satisfy both the softness of the ingredients for fried chicken and the feeling of clothing and sakumi. Although pregelatinized starch is an inexpensive raw material with excellent water retention and film properties, when it is simply blended directly into fried flour, it can prevent the meat from hardening to some extent, but the meat surface becomes sticky or fried. There were drawbacks such as unevenness and poor clothing and crispness.

  Examples of the fried karakushi powder include fried flour (Patent Document 1) because it contains rice flour that has been expanded and pulverized, and fried flour (Patent Document 2) that contains expanded flour. As fried powder containing pregelatinized starch, for example, fried powder (Patent Document 3) is known because it contains powdered pregelatinized starch having a solubility of 30% or less and a swelling degree of 10% or more. ing. However, these fried-type fried powders absorb the moisture from the meat when the garment dries after cooking or the fried powder adheres to the meat even if the adhesion of the clothes improves. Therefore, the meaty succulent feeling and softness cannot be obtained. Furthermore, granulated fried powder obtained by adding potato starch to wheat flour (Patent Document 4) and fried powder made from granular potato starch (Patent Document 5) are also known. The flour was also inadequate with respect to the juiciness and softness of the meat.

JP-A-62-2228244 JP-A-4-11857 Japanese Patent Laid-Open No. 8-56599 Japanese Examined Patent Publication No. 56-39621 Japanese Patent Publication No.58-10059

  It is an object of the present invention to provide an eyebrow-type fried chicken powder that has a juicy feeling and softness of the flesh of the ingredients, and can obtain fried food because the clothing texture and the texture of the clothing are good. is there.

  As a result of various studies, the present inventors have not simply blended and mixed the powder raw material when making a fried type kara-fried flour, but added to the wheat flour and / or starches used for the base of the kara-fried flour. It discovered that the said objective was achieved by granulating the compound which mix | blended and mixed the modified starch, and came to complete this invention.

That is, this invention provides the granule powder for the fried powder of the eyelid type characterized by containing pregelatinized starch.
In addition, the present invention provides a method for producing a granulated powder for fried flour from the above-mentioned dusting type, adding pregelatinized starch to wheat flour and / or starches, adding water under stirring, mixing and granulating, and then drying. The manufacturing method of the granule powder characterized by the above is provided.
Further, the present invention provides an eyebrow-type dry fried powder characterized by blending the above-mentioned dust-type fried granule powder or the granule powder obtained by the above-mentioned production method.

  Using the granule powder of the present invention, the fried type kara-fried powder can be cooked very easily by simply sprinkling it on ingredients such as meat and seafood, and the texture and texture of clothing. The food texture of the ingredients is soft and succulent, and high quality fried chicken can be obtained.

Hereinafter, the granular powder of the present invention, the production method thereof, and the fried powder will be described in detail.
The pregelatinized starch used in the present invention may be any starch that can be uniformly dispersed and solubilized in water, such as pregelatinized potato starch, pregelatinized tapioca starch, pregelatinized wheat starch, and pregelatinized corn starch. In addition, those subjected to chemical treatment such as acetylation treatment and phosphoric acid cross-linking treatment may be used, and pre-gelatinized potato starch and pregelatinized tapioca starch are preferable. Such pregelatinized starch can be produced by a usual method.
The content of the pregelatinized starch in the granule powder of the present invention is preferably 5 to 20% by mass, more preferably 5 to 15% by mass when the pregelatinized degree of the pregelatinized starch is 100%. When the α is 100% or less, the amount of addition may be determined appropriately based on the case where the α degree is 100%. For example, when the α degree is 50%, the amount is preferably 10 to 40% by mass.

Components other than the pregelatinized starch of the granular powder of the present invention are wheat flour and / or starch.
The wheat flour is not particularly limited, and examples thereof include thin flour, medium flour, and strong flour.
As starches, starches that have not been pregelatinized are used, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, sweet potato starch, and rice starch. Starches may be subjected to chemical treatment such as acetylation treatment or phosphoric acid crosslinking treatment.
The above-mentioned wheat flour and starch may be used alone or in combination with starch or starch.

  The average particle size of the granule powder of the present invention is 50 to 400 μm, preferably 70 to 300 μm. Moreover, the water | moisture content of granule powder is 13 mass% or less, Preferably it is 8-12 mass%.

The granule powder of the present invention is obtained, for example, by adding the above-mentioned pregelatinized starch to wheat flour and / or starches, adding water under stirring, mixing and granulating, and then drying.
The apparatus for performing the mixing granulation is not particularly limited, but it is preferable to use a high-speed stirrer with a hydrolytic function capable of uniformly adding water to the powder. Usually, it is preferable that the rotation speed of a stirrer is about 1000-4000 rpm, and the temperature at the time of stirring is about 10-30 degreeC. Moreover, the amount of water added is preferably 10 to 25 parts by mass, more preferably 15 to 20 parts by mass with respect to 100 parts by mass of the raw material powder.
Drying can be performed using, for example, a fluidized bed dryer. The drying conditions are preferably a hot air flow rate of 2.5 to 4.0 m ³ / min, a drying temperature of 100 to 130 ° C., and a drying time of 2 to 5 minutes.
The granular powder thus obtained usually has an average particle size of 50 to 400 μm and a water content of 13% by mass or less.

The fried fried powder of the present invention is added to the above-described granulated powder of the present invention, if necessary, additives, for example, sugars (for example, monosaccharides, disaccharides, oligosaccharides). , Dextrin, sugar alcohol, etc.), seasonings (eg, salt, powdered soy sauce, amino acids, chemical seasonings, natural extracts, etc.), spices (eg, pepper powder, garlic powder, ginger powder, chili powder, etc.), and pigments (eg, paprika) Pigments, etc.) are added and mixed.
The compounding quantity of these additives may be the same as the compounding quantity of the additive currently mix | blended with the conventional deep-fried flour, Preferably it is 15.0-30.0 mass% in total.
The fried eggplant-type fried powder of the present invention is used in the same manner as the conventional fried-type fried powder. That is, it can be used by directly applying to ingredients that are normally used for fried food such as chicken, pork, beef and seafood.

  Hereinafter, although an example and a comparative example are given and the present invention is further explained, the present invention is not limited at all by the following examples and comparative examples.

  In the following examples and comparative examples, the texture of the fried food ingredients, the sensory evaluation of the texture and the texture of the clothes were scored by 10 panelists according to the evaluation criteria shown in Table 1 and Table 2, The average value was taken.

Experimental Example 1 (Examples 1 to 3 and Comparative Example 1)
<Manufacture of granule powder>
After mixing the flour raw material which consists of the wheat flour (soft flour) and pregelatinized starch (alphainization degree 100%) shown in Table 3 uniformly with a ribbon mixer, the inner wings are rotating at a rotational speed of 3000 rpm. The cereal powder raw material was uniformly hydrated at a rate of 200 kg / h and water was 40 kg / h (weight ratio of 20% with respect to the cereal powder raw material) to a high-speed agitator with a function to obtain a hydrous flour raw material. 1.5 kg of the hydrous flour raw material is sampled and dried in a batch fluidized bed dryer at a hot air temperature of 110 ° C. and a hot air flow rate (3 m ³ / min) for 4 minutes. Each was manufactured.
<Preparation of fried flour>
Using each granule powder obtained above, fried powder was prepared according to the fried powder formulation shown in Table 4.
<Cooking fried chicken>
Chicken leg was cut into an appropriate size (100 g of chicken was cut into about 4 pieces), fried flour was sprinkled from the above prepared, and allowed to stand at room temperature for about 3 minutes.
Next, chicken fried with fried powder was fried for 3 minutes with salad oil heated to 160-170 ° C. to make fried chicken. The obtained fried food was evaluated by 10 panelists according to the evaluation criteria shown in Tables 1 and 2. The results are shown in Table 5.

  As shown in Table 5, the fried food obtained using the granule powder of the present invention has a feeling of powder squirting, a feeling of clothing, a crispy and crispy texture, the ingredients are soft, juicy and good It was a nice texture.

Experimental Example 2 (Examples 4 to 8 and Comparative Example 2)
According to the formulation shown in Table 6, except that potato starch was added to the flour raw material, granulated powder having the water content and average particle size shown in Table 6 was produced in the same manner as in Experimental Example 1.
Using each of the obtained granule powders, fried chicken powder was prepared in the same manner as in Experimental Example 1, and chicken fried chicken was cooked using these fried chicken powders for sensory evaluation. The results are shown in Table 7.

  As shown in Table 7, the fried food obtained using the granule powder of the present invention has a feeling of powder squirting, a feeling of clothing, a crispy and crispy texture, the ingredients are soft, juicy and good It was a nice texture.

Experimental Example 3 (Examples 9 to 10 and Comparative Example 3)
Granular powder having the water content and average particle size shown in Table 8 was produced in the same manner as in Experimental Example 2, except that α-ized tapioca starch was used instead of α-modified potato starch and the formulation shown in Table 8 was used.
Using each of the obtained granule powders, fried chicken powder was prepared in the same manner as in Experimental Example 1, and chicken fried chicken was cooked using these fried chicken powders for sensory evaluation. The results are shown in Table 9. Comparative example 3 is the same as comparative example 2.

Experimental Example 4 (Examples 11 to 12 and Comparative Examples 4 to 5)
Except for the formulation shown in Table 10, the same procedure as in Experimental Example 2 was carried out to produce granule powder having the water content and average particle size shown in Table 10, respectively.
Using each of the obtained granule powders, fried chicken powder was prepared in the same manner as in Experimental Example 1, and chicken fried chicken was cooked using these fried chicken powders for sensory evaluation. The results are shown in Table 11. In Comparative Examples 4 and 5, after the amount of pregelatinized potato starch shown in Table 10 was mixed with the granular powder, fried powder was prepared according to the formulation shown in Table 4. In addition, Example 11 is the same as Example 7, and Example 12 is the same as Example 8.

  As shown in Table 11, the granulated powder of the present invention was used for the fried chickens of Comparative Examples 4 and 5 obtained by using the fried flour because the granulated powder not containing the pregelatinized starch was mixed with the pregelatinized potato starch. However, the texture of the ingredients is slightly improved compared to the case where no pregelatinized potato starch is added, but the texture of the clothes and the texture of the clothes were very poor. .

Claims (3)

  A granulated powder for fried eggplant type, characterized by containing pregelatinized starch.   2. The method for producing granule powder according to claim 1, wherein the pregelatinized starch is added to the wheat flour and / or starch, and the mixture is granulated by adding water while stirring and then drying.   A granulated powder according to claim 1 or a granulated powder obtained by the production method according to claim 2 is blended.