JP2006211928A - Modifier, premix and batter liquid each for coating for frozen fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a modifier, premix (batter mix) and batter liquid (raw material liquid for coating) each for coating for frozen fried food prevented from spoiling palate feeling such as crispy feeling of the coating, or appearance of the coating, and highly keeping the adhesiveness of the coating to materials to be fried (ingredients) even when heating or frying the food again after frozen or chilled after fried or pre-fried. <P>SOLUTION: The modifier for coating for frozen fried food has a degree of esterification of 0.3-0.8. The premix or the batter liquid contains 0.1-2.0 wt.% of carboxymethyl cellulose sodium where the viscosity of 1 wt.% aqueous solution is 5-1,000 mPa s based on solid content. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a modifier compounded in a material for clothing such as tempura, fried buttocks, fritters, tonkatsu and other fries, and a premix (batter) as a material for such clothing. Mix) and batter liquid (raw material liquid for clothes). In particular, it relates to frozen fried food that is stored frozen or chilled after clothing.

  In recent years, with the diversification and simplification of eating habits, there is a demand for foods that are stored in a frozen or chilled state and can be eaten simply by heating in a microwave oven or by performing a simple frying operation (oil frying). It is increasing.

  To make tempura and other deep-fried foods, prepare ingredients (fried seeds), batter, sprinkle flour before battering, or bread crumb after battering, and then add oil ( Cooking with heated oil). In addition to the time and effort required for cooking, there are dangers of handling oil and the troublesomeness of cleaning up oil. Recently, there is a tendency to favor so-called “meal” products that can easily prepare a small amount of prepared meals due to the increase in the ratio of nuclear families, single households, and elderly couple households.

  On the other hand, there is a demand for frozen foods with excellent taste and texture due to diversification of food ingredients and improvement in the richness of eating habits. In particular, frozen fried foods are preferred for their crisp texture, so-called crispy texture. However, fried foods such as deep-fried food, tempura, and fritters cannot be restored to the crispy texture immediately after frying, even when the texture immediately after frying is crispy. Problems tend to arise. This is mainly due to the transfer of moisture from the fried seeds to the clothes when the fried food is frozen.

  In the case of a semi-frozen deep-fried deep-fried food that can be eaten by a simple frying operation, the occurrence of “pull” can be suppressed to a certain extent, and “smooth” can be prevented. Therefore, although it is generally advantageous as compared with the case of frozen fried food that can be eaten only by heating such as a microwave oven, it often happens that the clothes become brittle and lose their texture. This seems to be mainly due to the fact that the moisture of the clothes is further lost due to the re-oiling to the place where the moisture of the clothes is sublimated and dried during freezing. For the same reason, the appearance of clothes became whitish, and the problem of “frozen burns” that the appearance that looks delicious was damaged was also caused.

  On the other hand, due to the low adhesiveness of clothing, problems such as fried seeds (ingredients) and clothing are easily separated, resulting in a decrease in merchantability and a decrease in texture are often caused. .

Therefore, it has been proposed to avoid deterioration of texture and freezing burn by adding a relatively large amount of thickener such as curdlan, agar, and gelatin (Patent Document 1). It has also been proposed to blend specific fats and oils, soybean protein and specific edible emulsifiers (Patent Documents 2 to 3). However, when various binders and other additives are used in a relatively large amount as described above, the taste may be affected, the merchantability may be adversely affected, and the cost may increase.
JP 2003-135013 A JP 2003-135014 A JP 2002-315527 A

  The present invention also shows that the texture and appearance of the crispness of clothing is impaired even when heating or re-oiling after storing in a frozen or chilled state after oil or semi-oil. An object of the present invention is to provide a clothes modifier for frozen fried food, a premix and a batter liquid that can be prevented and can maintain high binding properties of the clothes to the fried seeds.

  The modifier for frozen fried food of the present invention is characterized by comprising carboxymethylcellulose sodium having a degree of etherification of 0.3 to 0.8 and a 1% aqueous solution viscosity of 5 to 1000 mPa · s. To do.

  Moreover, the pre-mix for frozen fried food clothes and the batter for frozen fried food clothes of the present invention have a degree of etherification of 0.3 to 0.8 and a 1% aqueous solution viscosity of 5 to 1000 mPa · s. It contains 0.1 to 2.0% by weight of methylcellulose sodium.

  In both cases of cooking by heating and re-oiling after storage in a frozen or chilled state, the crispy texture and appearance of the clothing can be prevented from being impaired, and the clothing Wearability can be kept high.

  The modifier for fried clothes of the present invention has a degree of etherification of 0.3 to 0.8, preferably 0.5 to 0.80, and a 1% aqueous solution viscosity of 5 to 1000 mPa · s. Preferably, it consists of sodium carboxymethylcellulose of 50 to 800 mPa · s. If the degree of etherification or aqueous solution viscosity is lower than this, the modification effect is insufficient, and in particular, the binding property of the garment cannot be kept high. Also, when the degree of etherification is higher than the above range, or when the 1% aqueous solution viscosity is higher than the above range, the modification effect for maintaining the texture and the like becomes insufficient.

  Specific carboxymethylcellulose sodium as described above is 0.1 to 2.0% by weight on a dry solid basis excluding moisture in a premix (batter mix powder) or batter liquid that is a material of clothing. Preferably, it is blended so as to contain 0.3 to 1.0% by weight. That is, it mix | blends so that the quantity of 0.1-2.0 weight part in 100 weight part of solid content may be contained in the batter of the state of a dry powder or the liquid dissolved in water. If the blending amount is less than this range, a sufficient reforming effect cannot be obtained, and if an amount exceeding this range is added, excessive stickiness occurs in the garment and the crispy feeling is lost.

  In the modifier for frozen fried food of the present invention, a stabilizer or thickener such as various natural pastes can be blended together with the specific carboxymethylcellulose / sodium. For example, guar gum, pectin, locust bin gum, sodium alginate, agar, gelatin, xanthan gum and the like can be appropriately blended within a range not impairing the object of the present invention.

  In the premix or batter liquid of the present invention, various raw materials used in normal premix or batter liquid can be appropriately blended and used. That is, using wheat flour such as wheat flour and other cereal flour as the main raw material, other cereal flour such as starch, rice flour, soy flour, expansion agent (baking powder), and seasonings such as sodium glutamate, etc. Can do. Furthermore, for example, dairy products such as modified starch, saccharides, dextrin, fats and oils, powdered fats and oils, margarine, shortening, butter, cream, milk, skimmed milk powder, milk protein, egg products such as whole egg powder, egg yolk powder, egg white powder, etc. Additives such as emulsifiers, antioxidants, swelling agents, preservatives, seasonings, acidulants, bitters, spices, spice extracts, fragrances, and salt, and auxiliary materials such as enzymes, do not impair the purpose of the present invention As long as it can be used arbitrarily.

  The specific sodium carboxymethyl cellulose / sodium may be added at the stage of the batter solution in addition to the premixed state. For mixing in a dry powder state, for example, wheat flour and other powder raw materials and carboxymethyl cellulose / sodium powder are mixed in a powder mixer. Moreover, in order to prepare the batter liquid of the present invention, water and other liquid raw materials are added to a premix containing wheat flour and mixed uniformly. At this stage, when adding the specific sodium carboxymethyl cellulose, it can be added in the state of an aqueous solution. In addition, when preparing the batter liquid of this invention, Preferably, 100-600 weight part of liquid raw materials are added with respect to 100 weight part of premixes.

  The premix or batter of the present invention is a type of frozen that can be eaten only by heating in a microwave oven etc. The same applies to deep-fried foods that have been distributed and stored in a frozen or chilled state after a light oil frying (so-called “pre-fried frozen fried food”). Applicable.

  Examples of the frozen fried food to which the batter liquid etc. of the present invention can be applied include tempura, fried salmon, fritter, tonkatsu, shrimp fried fish, fried chicken, etc. It can also be used for clothes of fried foods. When manufacturing deep-fried food (fried food), for example, it is necessary for various ingredients (fried seeds) such as squid, shrimp, other fish and shellfish, meat (pig, cow, chicken), pumpkin, potato and other vegetables. Sprinkle the flour and immerse it in the batter solution. Then apply breadcrumbs and fry as needed. Oil cooking may be performed according to a conventional method, and may be performed in edible oil at 170 to 180 ° C. for 3 to 4 minutes, depending on the type of fried seed.

<Carboxymethylcellulose sodium (CMC-Na)>
A product having a predetermined degree of etherification and viscosity in “Serogen” (registered trademark) series of Daiichi Kogyo Seiyaku Co., Ltd. was used. CMC-Na has previously measured the degree of etherification and the viscosity of a 1% aqueous solution as follows.

Etherification degree: Ashing measurement method was used. Specifically, about 1 g (absolute dry weight) of the powder sample was precisely weighed, wrapped in filter paper, placed in a magnetic crucible, and sufficiently ashed at 600 ° C. Next, the produced sodium hydroxide was neutralized and titrated with 0.1N sulfuric acid using phenolphthalein as an indicator, and calculated according to the following formula.
Degree of etherification = 162 × A / (1000-80 × A)
Here, A is a value obtained by correcting the ml number of 0.1 N sulfuric acid required for titration by the titer.

  1% aqueous solution viscosity: moisture content is measured by drying at 105 ° C. for 4 hours. Then, about 2.2 g of the sample was placed in a 300 ml Erlenmeyer flask with a stopper, and water was added so as to be 1% by weight based on the weight after moisture content correction (absolute dry weight). After being left for a whole day and night, the mixture was further stirred with a magnetic stirrer for about 5 minutes to obtain a uniform solution, and then transferred to a tall beaker container with a lid. After standing in a constant temperature water bath at 25 ° C. for 30 minutes, an appropriate rotor was rotated at a rotation speed of 60 rpm with a BM type viscometer (Tokimec Co., Ltd.), and the viscosity was measured from the reading after 3 minutes.

<Preparation and evaluation of frozen tempura food>
1. Batter liquid and deep-fried seeds (ingredients)
To 100 g of commercially available tempura flour (weak wheat flour: “Nisshin Tempura Flour” of Nisshin Flour Milling Co., Ltd.), carboxymethylcellulose sodium (CMC-Na) having a predetermined variety and blending amount described in the left column of Table 1 below. ) Was mixed, and then 180 g of water was added and mixed uniformly to obtain a batter solution. As fried food seeds (ingredients), raw squid fillets (about 8 × 8 cm) and sweet potato slices (diameter 6-8 cm, thickness about 1 cm) were used.

2. Oil butter (semi-oil butter) → cryopreservation → re-oiled butter After cutting raw squid fillets or sweet potato slices, tempura was obtained by oil-stirring at 175 ° C. for 3 minutes. And the tempura obtained in this way was preserve | saved for three months in the freezer compartment (about -20 degreeC) of a household refrigerator. Subsequently, the oil was again squeezed at 175 ° C. for 3 minutes.

3. Evaluation About the tempura obtained in this way, sensory evaluation was performed about the external appearance, the binding state of the fried food seed | species and clothes, and food texture. Moreover, the external appearance before frozen storage was also evaluated. The evaluation results are summarized in Table 1 below.

  As shown in Table 1, when the batter solution of the example in which a predetermined CMC-Na is blended in a predetermined range is used, the garment after re-oiling has either a texture (touch) or a binding property. Was also good. Moreover, the color tone of the clothes after re-oiling became yellow or yellow to light brown, and gave a delicious impression. Moreover, it had an appropriate yellow color tone even after the semi-oiled state corresponding to the state of being arranged in the frozen showcase.

  On the other hand, in the case of Comparative Example 1 using only commercially available tempura powder without adding CMC-Na, the obtained tempura garment was soft and had no crispy feeling. Also, the garment easily peeled off when pressed or shocked. Furthermore, the appearance of the clothes was whitish after re-oiling and did not give a delicious taste.

  Moreover, in the case of the comparative example 2 which added 5 weight% of CMC-Na similar to Examples 1-2, the touch of the clothes was too hard and it was inferior to food texture. Moreover, since the garment is brittle, the garment is easily peeled off when subjected to an impact. Further, the appearance after oiling was more brownish than that of Example 2 and was likely to give an impression that it was slightly burnt.

Claims (3)

  A modifier for frozen deep-fried garments characterized by comprising carboxymethylcellulose sodium having a degree of etherification of 0.3 to 0.8 and a 1% aqueous solution viscosity of 5 to 1000 mPa · s.   A refrigeration comprising 0.1 to 2.0% by weight of carboxymethylcellulose sodium having an etherification degree of 0.3 to 0.8 and a 1% aqueous solution viscosity of 5 to 1000 mPa · s. Premix for deep-fried clothing. 0.1 to 2.0% by weight of carboxymethyl cellulose sodium having a degree of etherification of 0.3 to 0.8 and a 1% aqueous solution viscosity of 5 to 1000 mPa · s on a solid basis. Batter liquid for frozen deep-fried clothing.