JP2011125332A - Deep-fried food coating composition, and deep-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a deep-fried food satisfying both operability when producing the deep-fried food, and the improvement of palate feeling such as crispy feeling of coating and outer appearance such as a shape of coating, and retaining palate feeling just after producing even in re-heating by microwave cooking after preserving at normal temperature, chilling temperature or freezing temperature to be excellent in resistance to change with the lapse of time. <P>SOLUTION: A deep-fried food coating composition includes compressed processed starch obtained by compressing processing starch. The deep-fried food using the composition is also provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a fried food composition and a fried food, and more particularly to a fried food composition containing a compression-treated starch obtained by compressing starch and a fried food using the same. The present invention uses compression-processed starch to improve the yield when cooking fried foods, and improve the batter viscosity stability, the texture such as the crispness of clothing, the sense of volume, the shape of tempura, etc. And providing a composition for deep-fried food clothing that can reproduce the texture immediately after production by reheating such as microwave cooking after storage at room temperature, chilled or frozen It is. The present invention also provides a composition for deep-fried clothing particularly useful for the production of tempura.

  Tempura, tang, made by adding oil to the ingredients after attaching a batter prepared by dissolving a flour-based clothing composition in water or adhering a powdered clothing composition In deep-fried foods such as fried food, fritters, croquettes, tonkatsu, and fried foods, it has been required to make deep-fried foods that have excellent crispness, stability of clothing liquid, shape of tempura, and changes over time after oiling. It was.

  For example, as for the texture of tempura clothing, a dry and crispy texture is generally preferred. However, it is known that in order to cook in such a manner, techniques such as mixing tempura powder using cold water and producing as little gluten as possible are known. The texture of deep-fried clothes is relatively good when freshly fried, but with the passage of time after oiling, the moisture of ingredients shifts to the clothes and deteriorates. Tend.

  In addition, when mass-producing fried foods at a factory or store kitchen, it is often necessary to prepare a large amount of batter at a time and use it for a long time. As a result, some of the ingredients of the product precipitate, or the water retention capacity decreases, causing unevenness in concentration, making it difficult for the batter to adhere uniformly to the ingredients at an appropriate thickness. There was a problem that the texture and appearance deteriorated.

  When preparing a batter in a large amount as described above, it is desired to improve the yield by increasing the amount of water added. However, increasing the amount of water tends to further increase the change in viscosity over time.

On the other hand, appearances such as the volume of clothing and the shape of tempura are also important in fried foods. To obtain such garments, for example, when fried tempura, sprinkle tempura batter on the fried seeds. It is known to improve the appearance of clothes such as volume and flower scattering. However, satisfactory compositions have not yet been obtained for a composition for deep-fried clothing that can provide a crisp texture and a good appearance such as the above-mentioned volume feeling and flower scattering.
In addition, in the case of fried chicken etc., there is a method of adding clothes to the fried seeds in powder form in addition to the method of preparing batter by adding water to make the clothes of fried food, but in either case, the yield of the clothes and the whole fried food Improvement and the crispness of clothing are demanded in the same way as tempura.

  Various attempts have been made to improve the current situation in the production of such deep-fried food. For example, a batter that can provide fried foods that have a light and crispy texture when oiled, have little change over time, and have little deterioration in texture even when reheated in a microwave oven. As the composition powder, the batter composition powder contains an edible oil and fat having an iodine value of 91 or less, and an organic acid monoglyceride, and the content of the total edible oil and fat in the composition powder is 15 to 25% by mass, In addition, it has been proposed to use a specific edible oil / fat so that the content of the edible oil / fat having an iodine value of 91 or less is 2 to 25% by mass (see Patent Document 1).

In addition, many techniques have been proposed in which cereal flour and starch are used after being α-treated in order to produce a crisp feeling of fried food.
As an example of such technology, it is a batter composition in which the blending ratio of pregelatinized rice flour and starch is 5 to 50:50 to 95, and the underground starch (potato) and the ground starch (high amylose starch) are 30 to 30. The viscosity is 90.10 to 70 by weight (see Patent Document 2) and the degree of alpha is 12.5 to 30% or less and the water is added to 300% by weight of powder. Wet heat-treated wheat flour for fried foods of 1 to 10 Pa · s or less (see Patent Document 3), and even if the fried foods after oil frying are frozen for a long period of time, there is a crispy feeling, there is little whipping of clothes, and good melting of the mouth Dispersion 100 in which 1 to 5 parts by weight of octenyl succinic acid starch, 1 to 23 parts by weight of α-crosslinked starch, and 0 to 21 parts by weight of batter powder are dispersed in 75 to 90 parts of water to enable the production of fried food. Against the oil And the like a frying batter made by adding 5 to 25 parts by weight (see Patent Document 4).

  In recent years, the amount of frozen fried foods has increased, and the opportunity to thaw and use frozen products in a microwave oven has increased, resulting in a crispy, soft texture and light clothing. In addition, a composition for deep-fried food clothing that has a good mouthfeel and that maintains a fresh texture even after being reheated in a microwave oven, etc. after a long period of time or when frozen is proposed. Yes. For example, a composition for deep-fried food clothing containing a cross-linked starch having a degree of swelling of 0.5 to 5.0 ml, which is made from small-particle starch typified by rice starch, acid to wheat flour Fried food composition comprising at least one of processed starch, wet heat-treated starch, and cross-linked pregelatinized starch, and a polysaccharide, magnesium salt or calcium salt as a gelling agent (see Patent Document 6) And the said patent document 2, 3 etc. can be mentioned.

JP 2002-142699 A JP 2001-275598 A JP 2008-67675 A Japanese Patent Laid-Open No. 2005-81 JP 2006-129788 A JP-A-7-303457

  Under such circumstances, the present inventors have reached the present invention as a result of intensive studies with the goal of solving the above-mentioned problems of the prior art. In the case where the improvement in batter yield and the improvement in batter viscosity stability after the preparation have been made compatible and oiled using this, the time after the oil has passed They discovered a new technology that can provide fried foods that are sufficiently satisfactory in the quality of clothing.

For example, when trying to increase the yield at the time of batter preparation with a fried food composition, it is common to add a material that absorbs water in order to increase the amount of water added, and conventionally, pregelatinized starch, pregelatinized wheat flour, partial α The use of pregelatinized starches such as modified starch has been made. However, in the composition for fried foods blended with these, although water absorption and crispness are obtained, the viscosity stability of the batter is reduced, the shape of the garment, the shape of the scatter of tempura (appearance), the quality after the passage of time ( The present condition is that a satisfactory texture is not obtained. In particular, there were many problematic materials in achieving both batter yield and viscosity stability.
As described above, in the starches, the water absorption is improved and the amount of water added is increased by α, but the viscosity after the passage of time becomes unstable and the quality of the deep-fried food is affected.

  It is an object of the present invention to provide a composition for deep-fried food and a deep-fried food in which the conventional problems have been solved, for example, a compression-processed starch suitable for a composition for deep-fried food, a mix for deep-fried food using the starch, specifically, It is to provide tempura powder and tempura. In addition, the object of the present invention is to improve the yield and workability when cooking fried food, to improve both the crispness of clothes and the appearance of volume, the shape of tempura, etc., and at room temperature, chilled or It is to obtain a deep-fried food that can retain the texture immediately after manufacture, that is, reheat by microwave cooking after being stored frozen, that is, has excellent resistance to aging. Another object of the present invention is to provide a composition for deep-fried food such as fried chicken, fritter, croquette, cutlet, or fried food (mixed food for batter, batter) and fried food.

The fried food composition of the present invention is characterized by using compression-treated starch. The compression treatment of the present invention is, for example, by compressing the starch by directly applying pressure between the cylindrical rolls, thereby deforming part of the starch granules or damaging part of the starch, but partially in the form of particles This is a state in which starch grains having almost no change in shape remain and are processed so as to exhibit a particle shape in which these starch grains are mixed. When the starch is continuously supplied and compressed between cylindrical rolls, a band-like or flake-like compressed starch is obtained. Such a band-like or flake-like compressed starch can be used after being crushed to an appropriate size, but in practice, it is preferable to use a compressed starch obtained by pulverizing this powder.
This compression-treated starch is produced by adding raw starch as it is, or by appropriately adding water and then compressing it, and in particular without requiring external heating and drying steps. It can be manufactured. The present inventors blended this compressed starch into a fried food composition, and produced a fried food using this composition as a batter or a powder, resulting in superior quality. Found that fried food can be made.

The present invention for solving the above problems is composed of a composition for deep-fried clothing comprising the following technical means.
(1) A composition for deep-fried clothing, comprising a compression-treated starch obtained by compressing starch.
(2) The composition for deep-fried clothing according to (1), wherein the compressed starch is produced by applying a compressive force between rolls to a powder raw material made of starch.
(3) The composition for fried food is a mix for fried food obtained by mixing at least compressed starch and starches other than cereals and / or compressed starch (1) or ( The composition for fried foods as described in 2).

(4) The deep-fried food according to any one of (1) to (3), wherein the content of the compression-treated starch is 2.0 to 30.0% by weight in the total amount of the composition for fried food clothes. Clothing composition.
(5) A fried food comprising the fried food composition according to any one of (1) to (4) as a garment.
(6) The fried food according to (5), wherein the fried food is tempura, fried chicken, fritter, croquette, cutlet, or fried food.

The following effects are exhibited by the present invention.
(1) By improving the yield when cooking fried foods and improving the viscosity stability of batters, it is possible to improve workability in the production of fried foods, and to improve both the crispness of clothes and the appearance of volume, flower scattering, etc.
(2) With regard to reheating such as cooking at a normal temperature, chilled or frozen storage, the texture immediately after production can be maintained, and deep-fried foods having excellent resistance to change with time can be obtained.
(3) A deep-fried food with a good texture of the garment after the oil application and a little change with time of the texture is obtained.
(4) The amount of water added is increased, and the viscosity of the hydrolyzed fried food composition (batter) is less changed with time, and is suitable for use in factories or stores.
(5) Applicable to a wide variety of fried foods such as tempura, fritters, fried chicken, croquettes, tonkatsu and fried foods.
(6) The manufacturing process of fried food is simplified.

It is a microscope observation photograph which shows the characteristics of the particle shape of the compression processing starch (raw material: potato starch) of this invention. The time-dependent change of the viscosity of the dressing liquid which consists of a composition for deep-fried food clothing using potato starch, compression potato starch, or pregelatinized potato starch is shown.

TECHNICAL FIELD The present invention relates to a fried food composition and a fried food, and more particularly, to a fried food composition and a fried food that have a good appearance and texture and that have improved resistance to aging. The composition for fried food of the present invention contains compression-processed starch, so that not only the yield and batter viscosity stability during cooking are improved, but the fried food cooked with oil is very crunchy. It has a good texture and has an excellent appearance such as clothing volume and flower scatter, and also has a good texture and resistance to change with time even in reheating cooking in a microwave oven at room temperature, chilled or frozen storage Deep-fried food can be manufactured.
In the present invention, the deep-fried food includes tempura, fritters, fried foods, croquettes, cutlets and various fried foods that are breaded. In addition, as a method of using the composition for fried food of the present invention, a method for preparing a batter by adding water to make a fried food (tempura garment, fried water-soluble garment, clothing before breading or crumb-containing clothing) Etc.) is suitable, but it is also possible to apply it to a fried seed as it is in the form of a powder to make a garment (a deep-fried dusting powder or a fried powdered powder). The composition for fried food of the present invention includes a form in these uses (for example, a form prepared in a batter form).

Below, although the composition for fried food clothing of this invention is demonstrated, tempura is mainly demonstrated as a representative example of fried food. It goes without saying that the fried food composition of the present invention can be applied to fried foods other than tempura, such as fried chicken and fried food.
In order to apply the composition for fried food of the present invention to tempura, in addition to the above-mentioned compressed starch, for example, raw materials and additives conventionally used for tempura flour, for example flour such as wheat flour; Starches other than the compression-treated starch of the invention; protein materials such as soy protein, wheat gluten, egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and sugars; sugars such as dietary fibers and dextrins; Thickeners, emulsifiers, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances and the like can be appropriately contained. Similarly, when applied to deep-fried foods other than tempura, in addition to the above-mentioned compression-treated starch, flours and other auxiliary materials can be appropriately contained.

  For convenience when applying the composition for fried food of the present invention to fried food, it is distributed as a mix for fried food obtained by mixing at least compressed starch and starch and / or starches other than compressed starch. A suitable form is also mentioned. The content of the compression-treated starch in the fried food composition is not particularly limited, but the content (weight ratio) of the compression-treated starch in the whole amount of the fried composition is 2.0 to 30.0% by weight. Illustrated. More preferably, 2.0-15.0 weight% is mentioned. In particular, in a method of using batter to prepare a batter to make a fried clothing, it is preferable that the compression-treated starch in the composition for fried clothing before addition has the above-mentioned content.

In addition, the composition for deep-fried food of the present invention retains moisture and the like from the deep-fried seed in the deep-fried food, so that the overall yield of the deep-fried food is improved and the crispness of the clothes is not impaired while maintaining the juicy feeling of the deep-fried seed. It also has an excellent feature. From this characteristic, even when a material that affects the physical properties of the fried seeds (e.g., an enzyme that softens meat) is blended, it can be combined with the compressed starch to obtain a suitable composition for fried food. it can.

[Manufacture of compressed starch]
A roll-type compression device composed of a pair of cylindrical rolls can be used for the production of compressed starch. As an example of an apparatus, in order to compress the powder raw material which consists of starch between a pair of cylindrical rolls which press-contact, an apparatus provided with the mechanism in which a cylindrical roll controls the compression force between rolls with a hydraulic cylinder is mentioned. The pair of rolls that are in pressure contact with each other rotate in opposite directions, and the powder material is drawn between the rolls, compressed, and discharged. Then, a powder raw material hopper having a conveying screw for continuously supplying the powder raw material between the rolls is disposed, and after the compression treatment, a mechanism for conveying the compressed starch, a sheet-like or flake-like compression treatment An apparatus in which a mechanism for pulverizing starch is provided.
For the production of compression-processed starch, for example, it is a compression device composed of a cylindrical roll having the above-described configuration, and can be used without particular limitation as long as it can impart a predetermined compression force to starch. It is also possible to use a commercially available general-purpose compression granulator roll by replacing it with a smooth one.
In the present invention, the raw material starch is pressed and compressed, and a change in shape is caused in a part of the starch particles in a short time to obtain a compression-treated starch useful as a raw material for a composition for fried food clothes. In the compression process, no special heat treatment or drying process is required. Such a compression treatment is a treatment in which a part of the starch granules is deformed or damaged, but the starch grains that hardly change in shape remain, and the compression-treated starch of the present invention has these It is characterized by exhibiting a particle shape in which starch granules are mixed. Also, if the compression treatment is performed continuously for a long time, it may generate heat in the cylindrical roll and other equipment components and affect the quality of the compressed starch. Apply.

The moisture content of the powder raw material consisting of the starch before the compression treatment is selected according to the type of starch raw material, the properties required of the compression-treated starch, etc., but is preferably in the range of 12 to 25% by weight, It is preferably 15 to 25% by weight. Without adding water to commercially available starch, pressure treatment is performed on the powder raw material appropriately added to obtain compressed starch. For example, commercially available potato starch or the like generally has a water content of more than 15% by weight, and it is preferable to compress the starch without adding water. For example, a starch of less than 15% such as corn starch can be prepared by adding water to adjust the water content to a range of 15 to 25% by weight, thereby preparing a more excellent fried food composition.
The kind of starch used as a raw material in the present invention is not particularly limited, and examples thereof include potato starch, tapioca starch, corn starch (including high amylose starch), sago starch, sweet potato starch, wheat starch, and rice starch. Among these, potato starch, tapioca starch, and corn starch (including high amylose starch) are exemplified as preferable raw materials suitable for compression treatment.

  For the production of the compressed starch used in the present invention, it is preferable to pressurize the starch so that the compression pressure (load per unit width of the roll) is in the range of 0.5 to 3.0 t / cm. More preferably, it is in the range of ˜2.5 t / cm 2. If the compression pressure is too large, the change in the particle shape of the starch is not limited to a part, and the damaged particles increase and the effect of the present invention cannot be obtained.

[Fried food manufactured using fried food composition]
Deep-fried foods using the deep-fried food composition of the present invention, such as tempura, can be produced by a conventional method except that compressed starch is used. For example, mix the composition for fried food of the present invention as a mix for tempura, adjust to an appropriate batter viscosity by adding water to this, and after dusting the fried seeds as necessary, attach this dressing You can fry it with hot oil. The appropriate batter viscosity is generally about 700 to 1,500 mPa · s, although it varies depending on the blending and the desired texture.

  Specific examples and test examples are shown below, but the present invention is not limited thereto.

[Compression of starch]
Potato starch was used as a raw material, and without any water addition, compression-treated starches in test sections 1 to 6 were produced at a compression pressure of 0.5 to 3.0 t / cm using a compressor composed of a pair of cylindrical rolls. (After compression treatment, a lightly pulverized product was used as a test section.)
[Evaluation test of fried food composition]
Using the basic composition described in Table 1, as starch, (1) untreated potato starch (untreated section), (2) compression-treated potato starch (test sections 1 to 6), (3) pregelatinized potato starch ( A composition for fried food using “F800” manufactured by Shikishima Starch Co., Ltd. and pregelatinized starch produced with a drum dryer (pregelatinized starch group) was prepared and evaluated. The untreated group was battered with 160% by weight of water added per 100 g of the composition for fried food clothing, and the test groups 1 to 6 and the pregelatinized starch group were evaluated as a water-coated solution so as to have the same viscosity as the untreated group. A batter from each test area was attached to the shrimp, fried at 175 ° C. for 2 minutes and 30 seconds, and then allowed to stand for 2 hours, and its texture and appearance were sensorially evaluated by 8 panelists. The evaluation results are shown in Table 2.

〔Evaluation criteria〕
Yield evaluation: Yield was evaluated using water content as an index.
◎ There is much water added compared to the untreated area (yield is very high)
○ More water than untreated starch (higher yield)
△ Slightly more water added than untreated starch (yield is slightly higher)
× Untreated starch and water equivalent (yield does not change)
Viscosity stability: Batter was prepared by adding water, and the condition after standing for 3 hours was evaluated as an index.
(Evaluation based on clothing adhesion to fried seeds and water separation)
◎ High stability compared to pregelatinized starch ○ High stability compared to pregelatinized starch △ Slightly high stability compared to pregelatinized starch × Eating texture of tempura equivalent to pregelatinized starch: Sensory Evaluation (Evaluation after leaving for 3 hours after flying)
◎ Strong crispy and excellent texture ○ Crispy and good texture △ Slightly inferior crispy × Tempered appearance inferior in crispy: Sensory evaluation (state after standing for 3 hours after frying Evaluate)
◎ Flower scatter, strong volume, excellent appearance ○ Flower scatter, voluminous feel, good appearance △ Flower scatter, slightly inferior volume × Flower scatter, poor volume

[Starch particle shape of compressed starch]
The particle shapes of untreated potato starch, compression-treated potato starch treated with a compression pressure of 2.0 t / cm, and pregelatinized potato starch were observed with an optical microscope (FIG. 1). In addition, the amount of damaged starch was measured as a reference numerical value indicating a state in which some of the starch particles are changing. The amount of damaged starch was measured according to AACC76-31 method.

As a result of the test, untreated starch has high viscosity stability but low yield, and pregelatinized starch (manufactured by a drum dryer) improves the yield but decreases the viscosity stability. On the other hand, according to the compression-treated starch of the present invention, it was shown that both yield improvement and viscosity stability were improved, and that the resulting fried food was excellent in texture and appearance.
Further, it was observed that when the compression treatment was performed as shown in FIG. 1, there were particles that were deformed or damaged in a part of the starch granules, and were mixed with particles that were not deformed.

[Battery viscosity over time]
(1) Untreated potato starch, (2) Compressed potato starch treated with a compression pressure of 2.0 t / cm, (3) Pregelatinized potato starch ("F800" manufactured by Shikishima Starch Co., Ltd., manufactured by a drum dryer) The change over time of the batter viscosity prepared by the composition for fried foods (basic formulation in Table 1) blended with the pregelatinized starch) was confirmed.
Water was added to the fried composition, and the batter viscosity was adjusted to 700 to 1,500 mPa · s by measurement with a B-type viscometer (12 rpm, NO. 2, 20 ° C.), and the amount of water added at this time was confirmed. Next, water is added to the fried food composition based on the amount of water added at this time, stirred 40 times with a hand whipper, and the measured value after 1 minute with a B-type viscometer (12 rpm, NO. 2, 20 ° C.) The viscosity was measured at 30 minutes, 60 minutes, and 120 minutes intervals. The results are shown in FIG.
Compared to untreated potato starch, pre-gelatinized potato starch decreased in viscosity to about 1/10 after 120 minutes, whereas compressed potato starch maintained almost the same viscosity as untreated starch, and was excellent. It was also found from the measurement results that it showed a high viscosity stability.

Corn starch (water content 13%) was used as the raw material starch, water was added to adjust the water content to 18%, and then compressed starch was produced at a compression pressure of 2.0 t / cm using a compressor consisting of a pair of cylindrical rolls (test) Ward 7). Further, tapioca starch (water 14%) was added to the raw material to prepare a water content of 17%, and then compression-treated starch was obtained by the same treatment as corn starch (Test Section 8). In addition, when the compression process was performed without adjusting the water content by hydration, it was difficult to apply a predetermined pressure, and it was difficult to adjust the compression process.
Using the basic composition described in Table 1 above, the obtained compression-treated starch (test sections 7 and 8), each raw starch (no treatment), corn starch pregelatinized starch ("PCS" Sanwa Starch Co., Ltd.) The evaluation test of the deep-fried food composition as a partially pregelatinized starch produced by a spray dryer was conducted. Evaluation was carried out according to the same criteria as in [Evaluation test of fried food composition] in Example 1. The evaluation results are shown in Table 3 and Table 4.

Using a compression-processed potato starch processed at a compression pressure of 2.0 t / cm, increasing or decreasing the starch portion of the basic composition shown in Table 1 above, and adding the compression-processed starch to 0 to 30.0% by weight A clothing composition was prepared (mixing ratio was adjusted by increasing / decreasing flour). The addition amount was shown as the addition amount (% by weight) of the compression-treated starch in the total amount (total weight) of the fried food composition. Prepare a batter by adding 180% by weight to the fried food composition without the addition of compression-treated starch, and adjust the amount of water in the fried food composition to which the compression-treated potato starch is added so that the batter has the same viscosity as this batter. And batter. Eight panelists evaluated the batter yield, viscosity stability, and the texture and appearance of the tempura left for 3 hours after being fried at 175 ° C. for 2 minutes and 30 seconds. With reference to the evaluation criteria of Example 1, the evaluation criteria were set as a comparative section with no compression-treated starch added (wheat flour only) (evaluation ×), compared to that, △ if good, ○ if good, very good ◎. The evaluation results are shown in Table 5.
From this test, it was found that the amount of compression-processed starch added to the tempura flour is preferably 2.0 to 30.0% by weight, and more preferably 2.0 to 15.0% by weight.

[Storage resistance of manufactured fried food]
In recent years, fried foods are often sold at stores or frozen products are distributed and sold, and the opportunity for heating and thawing fried foods in a microwave oven at home has increased. The fried clothing composition must also be suitable for use in mass retailers and factory production. Then, the storage tolerance of chilled products and frozen products was examined for the composition for fried food of the present invention.
(Chilled products)
The batter using the compression-treated starch of test group 4 is the test group, and the comparative group is the batter using untreated potato starch, and each is attached to shrimp, fried at 175 ° C. for 2 minutes and 30 seconds, then 1 at 10 ° C. Saved the day chilled. The texture (crispy feeling, oiliness) when the tempura preserved in the chilled range was increased was evaluated by eight panelists. As a result, the test section using the composition for fried food of the present invention has a chilled storage resistance equal to or higher than that of the comparative section in terms of a crisp texture and lower oiliness than the comparative section. I understood.

(Frozen product)
In the same manner as in the above (chilled) test, the resistance to frozen storage was also examined. Using the composition for deep-fried clothing of the present invention, after fried, the range of the tempura frozen and stored at -30 ° C for 5 days was evaluated and compared with the comparison group. As a result, the composition for deep-fried clothing of the present invention was obtained. The tempura produced by use was found to have resistance to frozen storage.

A composition for deep-fried food was prepared by adding 10% by weight of the compression-processed potato starch (Test Zone 4) of the present invention to 100% by weight of commercially available tempura powder (Showa Tempura Powder, Showa Sangyo Co., Ltd.). A batter to which 160% by weight of water is added to a commercially available tempura powder and a compression-processed potato starch is added so as to have a viscosity equivalent to this is prepared (the water added at this time is 210% by weight), attached to shrimp, 175 ° C., After 2 minutes and 30 seconds of fried, it was left for 3 hours and evaluated by 8 panelists.
As a result, even when a small amount of compression-processed starch was added to commercially available tempura powder, an improvement effect was exhibited in any of yield, texture, appearance, and viscosity stability.

〔fried〕
Potato starch with the above-mentioned composition with respect to 100% by weight of common fried powder (mixing ratio: 50% by weight of wheat flour, 30% of potato starch, 7% of salt, 6% of powdered soy sauce, 4% of spices, 3% of sugar) The composition for deep-fried food clothing which replaced 8 weight% of them with the compression processing potato starch of the test area 4 was prepared (potato starch 22%, compression processing potato starch 8%). After frying the same weight of chicken with the composition of the deep-fried food without compression starch and the compression-treated starch, fried at 175 ° C for 2 minutes and 30 seconds, and compared with 8 panelists after 3 minutes. did.
As a result, in the deep-fried food using the composition for deep-fried foods to which the compression-processed starch of this invention was added regarding the yield of deep-fried food, and the texture, especially the juiciness of meat, the outstanding effect was shown.

[Fried fried (when fried food composition is mixed with enzyme that softens meat)]
The fried food composition of the present invention was used as a fried powder. Because the composition of the fried food is added or not added with the starch that softens the processed meat and the meat, because the composition for fried clothes (the product of the present invention) and the enzyme are not added or added to the raw starch After preparing fried flour (conventional product), fried food was prepared and compared. Table 6 shows the composition of the fried flour since it was prepared.
In order to attach fried flour from the present invention to meat, ingredients cut into an appropriate size such as a bite size, such as a method of sprinkling fried flour from a piece of chicken, or by dissolving in a suitable amount of water Arbitrary methods can be adopted from the conventional methods such as immersing meat and mixing occasionally if necessary. Although the time required for the fried pork to come into contact with the meat pieces depends on factors such as the type and size of the meat, 3 to 30 minutes is usually sufficient. Moreover, as a cooking method for fried chicken, a method such as frying in edible oil, or applying edible oil and baking in an oven toaster can be used. When fried in edible oil, the frying temperature is usually set to 160-180 ° C., and the frying time depends on the size of the meat pieces sprinkled with fried flour, but for about 30 g, it takes 3 minutes. desirable.
In this example, fried flour was attached to about 30 g of chicken by contact for 5 minutes, and then oiled at 175 ° C. for about 3 minutes.

[Preparation of fried flour from]
Wheat flour 500 parts by weight, potato starch 250 parts by weight, compression processed potato starch 100 parts by weight, powdered sugar 30 parts by weight, salt 50 parts by weight, powdered soy sauce 40 parts by weight, ginger powder 10 parts by weight, garlic powder 5 parts by weight, The mixed seasoning 5 parts by weight and 10 parts by weight of the papain enzyme preparation (detailed formulation for each test section are as shown in Table 6) were mixed with a mixer to prepare the fried flour because it contained the compressed starch. The compression-treated starch used in the test sections 10 and 12 is obtained by compressing the potato starch used in this test under the same conditions as those in the test section 4 of Example 1.

[Evaluation]
Using the fried flour from Table 6, fried chicken was produced under the above-mentioned conditions. Since it was completed, the yield of fried food and the texture after 10 minutes of fried were evaluated.
The yield is an average value of four tests, and is expressed as fried weight / weight of chicken raw material × 100.
Regarding the texture, sensory evaluation was performed by eight panelists on the crispness of the clothes and the softness of the meat. With reference to the evaluation criteria of Example 1, the evaluation criteria were set as the test plot 9 as a comparison plot (evaluation ×), compared with that, Δ for slightly better, ○ for better, and ◎ for very good.

[Test results]
Because it contains compression-treated starch, fried food does not contain compression-treated starch, so the meat quality of the ingredients is softer and juicy compared to fried food, the texture of the clothes is crisp, and the yield is improved It has been found. In addition, it has been found that, since the enzyme composition for softening meat is contained in the fried food composition, the softness of the meat quality and the juicy feeling can be further improved by combining the compression-processed starch, and thus the yield can be improved. Further, when the fried food was left to stand and cooled after it was obtained, it contained a compression-processed starch. As a result, the fried food showed a significant difference in the meat quality and the texture of the clothes, just as it was immediately after cooking. As a result, it became clear that compression-processed starch is suitable as a raw material for fried flour because it balances the crispness of clothing and the softness of meat.

  The present invention relates to a fried food composition characterized by containing a compressed starch obtained by compressing starch, and to a fried food using this composition. When cooking fried foods To improve the workability by improving the yield and viscosity stability of the product, improving the appearance such as texture and flower scatter, and also for reheating such as microwave cooking after storage at normal temperature, chilled or frozen The present invention provides fried foods that can reproduce the state immediately after and have excellent resistance to change with time. The compression-treated starch used in the present invention can be easily produced by applying a compression force by compression with a roll or the like without modifying the raw material starch. Therefore, by using the composition for fried food of the present invention for fried foods produced in large quantities in stores and factories, it becomes possible to produce an excellent fried food efficiently with little increase in manufacturing cost. . Moreover, since it is excellent in aging resistance, distribution and consumption of fried foods such as frozen tempura are promoted.

Claims (6)

  A composition for deep-fried clothing, comprising a compression-processed starch obtained by compressing starch.   The composition for deep-fried food clothing according to claim 1, wherein the compression-treated starch is produced by applying a compression force between a pair of cylindrical rolls to a powder raw material made of starch.   The composition for fried foods is a mix for fried foods obtained by mixing at least compressed starch and starches other than flour and / or compressed starch. Fried food composition.   The composition for fried food according to any one of claims 1 to 3, wherein the content of the compression-treated starch is 2.0 to 30.0% by weight in the total amount of the composition for fried food.   A fried food comprising the fried food composition according to any one of claims 1 to 4 as a garment.   The fried food according to claim 5, wherein the fried food is tempura, fried chicken, fritter, croquette, cutlet, or fried food.