JP2009072128A - Flour mix for deep-fried food of water-blended type, batter for deep-fried food, and deep-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a flour mix for a deep-fried food of water-blended type, which provids a deep-fried food, has the appearance and texture similar to those of Tatsuta-age (a deep-fried product of soy sauce-seasoned ingredients). <P>SOLUTION: The flour mix for the deep-fried food of the water-blended type does not contain raw subterranean stem starch but contains etherified and crosslinked potato starch, and phosphorylated and crosslinked starch. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a water-soluble type deep-fried mix, a deep-fried batter, and a deep-fried chicken using the same.

  As a type of deep-fried chicken, Tatsuta-fried is characterized by an appearance that is excellent in the appearance of unevenness on the surface and a crispy texture compared to general deep-fried food. This Tatsuta fried is made by immersing ingredients such as meat in a seasoning liquid to add a seasoning, and then sprinkling the surface of the ingredients with a dusting powder such as potato starch or swelling-suppressed potato starch (see, for example, Patent Document 1). Obtained by oiling.

  However, in the production of Tatsuta fried, there is a problem that the process of imparting the seasoning to the ingredients and dusting the powder is very troublesome. Therefore, there is a demand for a method for easily obtaining a deep-fried chicken having a water-soluble type (ie, tempura battering technique) having an appearance and texture similar to that of Tatsuta fried.

  Thus, as such a water-soluble type deep-fried flour, a water-soluble type deep-fried powder containing underground starch and modified starch (for example, see Patent Document 2) has already been proposed.

However, although the conventional water-soluble type deep-fried powder can eliminate troublesome processes such as dusting of the powder, it has not yet been achieved in terms of appearance and texture. Met.
JP 2004-166514 A Japanese Unexamined Patent Publication No. 06-098705

  The present inventor has been made in view of the above-described conventional problems and actual conditions, and is a water-soluble type deep-fried mix for obtaining deep-fried chicken having an appearance and texture like Tatsuta deep-fried, battered fried batter, It is another object of the present invention to provide fried chicken such as Tatsuta fried.

  As a result of repeating various studies to solve the problem, the present inventor does not include unmodified underground starch in a water-soluble type deep-fried mix, and at least as an essential component, an etherified crosslinked potato starch, We have found that if phosphoric acid cross-linked starch is used in combination, it is possible to obtain a deep-fried chicken that has an appearance and texture similar to that of Tatsuta fried, that is, an appearance that has an excellent appearance of unevenness on the surface and a crispy texture. It came to do.

  That is, the present invention solves the above-mentioned problems by using a water-soluble fried chicken mix characterized by not containing unmodified underground starch, but containing etherified crosslinked potato starch and phosphate crosslinked starch. is there.

  Further, the present invention solves the above problems by a deep-fried batter that does not contain unmodified underground starch, and contains etherified crosslinked potato starch, phosphate crosslinked starch, and water. is there.

  Moreover, this invention solves the said subject by the fried food performed using the said water-soluble type deep-fried mix and the said deep-fried batter.

  According to the present invention, it is possible not only to save troublesome processes such as dusting of powder, but also to obtain a deep-fried chicken that has an excellent appearance of surface irregularities such as fried Tatsuta and a crispy texture.

  In the present invention, unmodified underground starch is not blended, and etherified crosslinked potato starch and phosphoric acid crosslinked starch are essential components.

  The etherified crosslinked potato starch used in the present invention is obtained by subjecting potato starch to etherification and crosslinking treatment. The etherified crosslinked potato starch may be one prepared from potato starch by an ordinary method using an etherifying agent and a crosslinking agent, or may be a commercially available one.

  Further, the viscosity of the etherified crosslinked potato starch is preferably 1500 to 20000 from the viewpoint of appropriate batter formation, and more preferably 1500 from the viewpoint that both the characteristic appearance and texture of Fried Tatsuta are good. -8500 cps (BH type rotational viscometer, rotor No. 4, 10 rpm, 10% concentration).

  Specific examples of the etherified crosslinked potato starch include hydroxypropylated phosphate crosslinked potato starch, hydroxypropylated adipic acid crosslinked potato starch, and the like.

  The content of the etherified crosslinked potato starch in the total amount of the mix is preferably 30 to 88% by mass, more preferably 30 to 80% by mass, and still more preferably 40 to 70% by mass. When it is 30% by mass or more, the stickiness of the obtained fried chicken is small, and when it is 88% by mass or less, the powdered feeling of the obtained fried chicken is preferable.

  Examples of the etherifying agent used when the potato starch is modified to the etherified cross-linked potato starch include propion oxide and sodium monochloroacetate. Moreover, as a crosslinking agent, polyfunctional compounds, such as phosphorus compounds, such as a metaphosphate and phosphorus oxychloride; acrolein, epichlorohydrophosphoric acid, adipic acid, etc. are mentioned.

The phosphoric acid cross-linked starch used in the present invention is obtained by cross-linking two glucose hydroxyl groups with phosphoric acid, and other hydroxyl groups may be converted to phosphoric ester. The phosphoric acid cross-linked starch may be a non-modified starch prepared by a conventional method using the cross-linking agent of the phosphorus compound, and may be a commercially available product.
Examples of the unmodified starch include underground starch such as potato starch, tapioca starch and satsuma starch; corn starch such as corn starch and waxy starch, ground starch such as wheat starch and rice starch.
The viscosity of the phosphoric acid crosslinked starch is preferably 200 BU or more from the viewpoint of appropriate batter formation (measurement method: Brabender amylograph test).

  Specific examples of the phosphoric acid crosslinked starch include phosphoric acid crosslinked potato starch, phosphoric acid crosslinked tapioca starch, phosphoric acid crosslinked wheat starch, phosphoric acid crosslinked corn starch, phosphoric acid crosslinked waxy corn starch, phosphoric acid crosslinked rice starch, phosphoric acid Cross-linked Satsuma starch and the like are mentioned, and among these, phosphate-crosslinked potato starch and phosphate-crosslinked tapioca starch are preferred from the viewpoint that both the appearance and texture like that of Tatsuta fried are good.

The phosphoric acid cross-linked starch may be further subjected to other chemical treatments such as pregelatinization, oxidation, etherification and esterification with an organic acid, but as shown in the examples described later, Preference is given to etherified and phosphoric acid crosslinked starch not esterified with an organic acid or phosphoric acid crosslinked starch esterified with an organic acid which has a better feeling.
Here, examples of etherification include hydroxyalkyl etherification such as hydroxypropyl etherification and hydroxyethyl etherification, and carboxymethyl etherification, and examples of esterification with an organic acid include acetate esterification and octenyl succinate esterification. Etc.

  The content of the phosphoric acid crosslinked starch in the total amount of the mix is preferably 5 to 60 mass%, more preferably 10 to 60 mass%, and still more preferably 30 to 50 mass%. When the amount is 5% by mass or more, the powdered feeling of the obtained fried chicken is easily noticeable, and when the amount is 60% by mass or less, the portion of the obtained fried chicken is not easily broken.

  The blending mass ratio of the etherified cross-linked potato starch and the phosphoric acid cross-linked starch, which are essential components in the water-soluble type deep-fried mix of the present invention, is preferably 1: 3 to 3: 1, more preferably 1: 1 to 2: 1.

  Examples of optional components used in the present invention include sugars, swelling agents, thickeners, emulsifiers, fats and oils, egg whites, salt and seasonings.

The swelling agent is preferably blended into the deep-fried mix because the appearance and texture of Tatsuta are deepened. The swelling agent is not particularly limited as long as it is usually used in foods, and examples thereof include sodium hydrogen carbonate, ammonium carbonate, calcium carbonate and the like, and these can be used alone or in admixture of two or more. Furthermore, acidic agents such as calcined alum, tartaric acid and salts thereof, phosphoric acid and salts thereof, glucono delta lactone and the like can be used alone or in admixture of two or more. Examples of the swelling agent added with an acid agent include a fast-acting swelling agent added with phosphate and the like, and a slow-acting swelling agent added with baked alum and the like. Since the powdered feeling of the surface of the obtained deep-fried food becomes easy to come out, it is preferable to use a slow-acting swelling agent.
The content of the expansion agent in the total amount of the mix is preferably 2 to 2.5% by mass.

  The sugar is preferably blended in the deep-fried mix because the appearance and texture like that of Tatsuta are better. Examples of the saccharide include monosaccharides, oligosaccharides, polysaccharides, sugar alcohols, hydrolysates of oligosaccharides, and isomerized sugars thereof.

Here, examples of monosaccharides include ribose, xylose, arabinose, glucose, galactose, mannose, and fructose. Examples of oligosaccharides include sucrose, maltose, lactose, trehalose, and ruffnose. Examples of the polysaccharide include glycogen, cellulose, and inulin. Examples of sugar alcohols include maltitol and xylitol. Among these saccharides, oligosaccharides are preferably used, and in particular, sucrose and / or trehalose are particularly preferable for obtaining the appearance and texture. In addition, these saccharides can be used individually or in mixture of 2 or more types.
The content of the saccharide in the total amount of the mix is preferably 4 to 20% by mass.

  As a thickener, what is necessary is just what is normally used for foodstuffs, For example, a xanthan gum, a guar gum, locust bean gum etc. are mentioned, These can be used individually or in mixture of 2 or more types.

  The fats and oils may be those usually used in foods, for example, vegetable oils such as rapeseed oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, olive oil, cacao butter, palm oil, corn oil and wheat germ oil. Examples include fats and oils, animal fats and oils such as fish oil, beef tallow, pork fat, butter, shortening, margarine, and these curable fats, and these can be used alone or in admixture of two or more.

  Examples of the emulsifier include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin. These can be used alone or in admixture of two or more.

  As egg white powder, whole egg powder containing egg white powder can be used, but it is desirable to use egg white powder itself.

  Incidentally, when an unmodified underground starch is included, an appearance and texture like that of Tatsuta fried are not obtained, and therefore, as described above, an unmodified underground starch is not blended in the present invention.

  The unmodified starch as used herein refers to starch that has not been subjected to chemical treatment such as etherification, esterification, crosslinking treatment, acid treatment, oxidation or pregelatinization, and is also referred to as raw starch.

  The water-based deep-fried mix of the present invention is preferably prepared by appropriately blending the above components by a conventional method and mixing them uniformly.

  The batter of the water-soluble type deep-fried mix of the present invention is preferably prepared by adding 100 to 200 parts by mass of water to 100 parts by mass of the water-soluble type deep-fried mix and stirring and mixing uniformly.

The deep-fried food of the present invention can be obtained by attaching the ingredients to the batter obtained above and then oiling at 160 to 180 ° C. for about 2 to 8 minutes. Examples of the method for attaching the batter liquid include spraying, coating, and dipping. However, the batter liquid can be attached using a battering machine or the like.
The ingredients are not particularly limited, and examples thereof include meat, seafood, vegetables and the like.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

Examples 1-5, Comparative Examples 1-2
94 parts by mass of mixed starch, baking powder (trade name: Aikoku Baking Powder NE-280, manufactured by Omiya Foods Co., Ltd.), 2 parts by mass, sucrose (trade name: granulated sugar GH40, shown in Example 1 in Table 1 below 4 parts by weight of Mitsui Sugar Co., Ltd.) 4 parts by weight of the water-soluble fried mix prepared 100 parts by weight of water and 100 parts by weight of water. Oiled for a minute and got Tatsuta fried.
Mixed starch (100% by mass): Etherified crosslinked potato starch (trade name: Farinex VA70X, Matsutani Chemical Co., Ltd., viscosity 5175 cps) 90% by mass: Phosphoric acid crosslinked tapioca starch (trade name: Pine Bake CC, Matsutani Chemical Industry) Manufactured by Co., Ltd., BU300, viscosity 62 cps) 10% by mass.
As shown in Table 1, Examples 2 to 5 and Comparative Examples 1 and 2 were similarly performed.

  About each Tatsuta fried in Examples 1-5 and Comparative Examples 1-2, based on the following evaluation stage, ten panelists evaluated and the evaluation result (average score) was shown in Table 1. .

[Evaluation stage]
Appearance: Surface appearance 5 points: Uneven feeling (scattering) on the surface and the powder blowing feeling of Tatsuta fried like 4 points: Uneven feeling (scattering) on the surface and a feeling of powder blowing like Tatsuta fried 3 points: Roughness of the surface (scattering) and a feeling of powder blowing like Tatsuta fried are slightly good 2 points: A feeling of unevenness (scattering) of the surface and a feeling of powdering like Fried Tatsuta slightly less 1 point: A feeling of unevenness (scattering) of the surface and Tatsuta fried-like texture without powdery feeling: Sakumi 5 points: Very good sakumi and light clothing 4 points: Good sakumi and light clothing 3 points: Sakumi is slightly good and clothing is light 2 points: Sakumi Is bad and the clothes are slightly sticky 1 point: There is no sakumi and the clothes are sticky

Comparative Examples 3-5
The blending ratio of the mixed starch was prepared as shown in Table 2, and a water-soluble type deep-fried mix was prepared in the same manner as in Example 4, and the appearance and texture of the deep-fried chicken obtained using this were evaluated. .

Examples 6 and 7
In addition, the blending ratio of each starch in the mixed starch was prepared as shown in Table 3, and a water-soluble type deep-fried mix was prepared in the same manner as in Example 4, and the appearance and food of the deep-fried chicken obtained using this mixture were prepared. The feeling was evaluated.

Examples 8-10
Furthermore, the blending ratio of the pacing powder was prepared as shown in Table 4, and the prepared water-soluble type fried chicken mix was prepared in the same manner as in Example 4, and the appearance and texture of the fried chicken obtained using this were prepared. Evaluation was performed.

Examples 11-13
Moreover, the mixing ratio of sucrose was prepared as shown in Table 5, and a water-soluble type deep-fried mix was prepared in the same manner as in Example 4, and the appearance and texture of the deep-fried chicken obtained using this were evaluated. went.

  From the results of Tables 1 to 5 below, when using a water-soluble fried chicken mix that does not contain raw potato starch and contains etherified cross-linked potato starch and phosphate cross-linked starch, A deep-fried chicken having such an appearance and texture can be obtained.

Claims (4)

  A water-soluble deep-fried mix that does not contain unmodified underground starch and contains etherified crosslinked potato starch and phosphate crosslinked starch.   The fried chicken mix according to claim 1, wherein the phosphoric acid crosslinked starch is a phosphoric acid crosslinked potato starch and / or a phosphoric acid crosslinked tapioca starch.   A deep-fried batter that does not contain unmodified underground starch and contains etherified cross-linked potato starch, phosphate cross-linked starch, and water.   The deep-fried food obtained using the water-soluble type deep-fried mix of the said Claim 1 or 2, or the deep-fried batter of the said Claim 3.