JP2014068550A - Corn dog mix - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a corn dog mix for use as coating material of a corn dog, from which a batter for a smooth coating can be formed without stickiness during coating, and a coating having voluminous appearance with a texture including a smooth, brittle and crispy surface and a readily meltable internal phase can be produced after cooking.SOLUTION: The corn dog mix includes a heat-treated weak wheat flour made by wet heat treatment of a weak wheat flour having a crude protein content of 9 to 12 mass% at 80 to 100°C. The heat-treated weak wheat flour has a gluten vitality of 45 to 55%, being not substantially pregelatinized. Preferably the wet heat treatment is performed under normal pressure with saturated water vapor. The blending amount of the heat-treated weak wheat flour in the corn dog mix is preferably 50 mass% or more.

Description

  The present invention relates to an American dog mix used as a clothing material for American dogs. The mix for American dogs of the present invention is characterized by containing heat-treated wheat flour subjected to a specific heat treatment.

  American dogs are skewered sausages and foods that are fried in oil after being dressed in Frankfurt. Cooked products are sold warmly in street stalls and shops mainly as snacks. As a material for American dogs, when it is dressed, it becomes a batter solution that can be smoothly applied without stickiness, and after cooking it has a voluminous appearance, a smooth and crunchy surface, and the inner phase melts in the mouth A good texture is required. This garment is usually manufactured by adding a swelling agent, egg, sugar, milk, water, or the like to thin wheat flour. However, when an appearance with a volume is required, the texture becomes harder. Conversely, when a texture with a good mouth melt is required, the contradictory condition that the volume is low and the surface becomes soft must be satisfied. It has been extremely difficult to stably produce optimal clothing. Under such circumstances, various additives and modified flours have been proposed.

  For example, Patent Document 1 describes an American dog having a garment made from a batter containing monoglyceride. However, synthetic emulsifiers such as monoglycerides may not be desired.

  Patent Document 2 discloses flour that has been heat-moisture treated under pressure, is not substantially pregelatinized, and has a gluten vitality of 80 to 92 when the untreated flour is 100, and A heat-treated flour for deep-fried food having a gluten swelling purity of 105 to 155 when untreated flour is taken as 100 is described. However, this heat-treated wheat flour is wet-heat treated under pressure, so when it is made into a thin garment such as tempura, it becomes crunchy and brittle, but as an American dog garment. When used, a mouthfeel-good texture could not be obtained.

  Patent Document 3 discloses wheat flour that has been heat-moisture treated under pressure under a wheat flour having a crude protein content of 8.5 to 9.5%, which is not substantially pregelatinized and has gluten vitality. A wet heat-treated wheat flour for okonomiyaki is described which has 70 to 95 when the untreated flour is 100 and 105 to 160 when the gluten swelling purity is 100. However, this wet heat-treated wheat flour has been heat-treated under pressure conditions, so if you want to okonomiyaki, it will be a good dough that is soft and fluffy, but when used as an American dog clothing Did not have a good mouthfeel.

  Usually, the weak flour used as a clothing material for American dogs has a crude protein content of about 8.0 to 8.8%, and it melts in the mouth but lacks volume. However, even if medium flour or strong flour was added here, the teeth were not brittle and the texture was heavy.

JP 60-49738 A Japanese Patent No. 3630814 Japanese Patent No. 4124777

  An object of the present invention is to provide a batter liquid that can be smoothly applied without being sticky as a clothing material for American dogs, and has a voluminous appearance after cooking, a smooth and crisp surface. The internal phase is to provide a mix for American dogs that provides a mouth-watering clothing.

As a result of various studies, the present inventors have found that the above problems can be solved by using heat-treated wheat flour having specific physical properties, and have reached the present invention.
The present invention is a heat-treated thinness obtained by subjecting a wheat flour having a crude protein content of 9 to 12% by mass to a wet heat treatment at 80 to 100 ° C., a gluten vitality of 45 to 55%, and substantially not pregelatinized. The present invention provides an American dog mix characterized by containing flour.

  The mix for American dog of the present invention becomes a batter solution that can be smoothly applied without sticking, and after cooking it has a voluminous appearance, the surface is smooth and crunchy, and the inner phase is Form a clothing with a good mouthfeel.

The thin wheat flour that is a raw material flour used in the present invention is a wheat flour obtained from soft wheat or intermediate wheat. When flour is obtained by milling from wheat grains, the portion close to the center is ground first, and the portion close to the outer skin is ground later, so that the portion closer to the outer skin can be separated. The portion close to the outer skin has a high protein content, but also has a high ash content, so it is circulated as a second or third grade powder.
Among these, the weak wheat flour used in the present invention is one having a crude protein content of 9 to 12%, preferably 9.5 to 11.5%. If the crude protein content is lower than this, the volume will be insufficient, and if it is higher, a mouth-feeling texture cannot be obtained.

  The method for the wet heat treatment of the above-mentioned thin wheat flour should be a condition that the thin wheat flour (heat treated thin wheat flour) after the wet heat treatment has a gluten vitality of 45 to 55% and is not substantially pregelatinized. Preferably, after the raw material powder is left as it is or after water addition, the product temperature is 80 to 100 ° C., preferably 85 to 95 ° C., and it is moistened with saturated steam for 4 to 60 seconds, preferably 5 to 30 seconds. The method of heat-processing is mentioned. When the wet heat treatment is performed in a closed system, the pressure condition is not preferable, and it is preferable that the wet heat treatment is performed in an open system at normal pressure. As a preferable example of the apparatus for performing the wet heat treatment under such normal pressure conditions, in the powder sterilization apparatus shown in FIG. 1 of Japanese Patent No. 2784505, an appropriate steam discharge port is provided in the container 3b of the apparatus. For example, the container 3b may be an open container. Further, in the present invention, after the wet heat treatment is completed, it is preferable to rapidly cool the thin wheat flour by taking it out of the heating device.

When the gluten vitality of the heat-treated thin wheat flour is outside the above range (45 to 55%), the appearance, the inner phase, and the texture are all inferior.
In the present invention, the fact that the heat-treated thin wheat flour is not substantially pregelatinized means that the value of the degree of pregelatinization of the heat-treated thin wheat flour is substantially the same as the value of the degree of pregelatinization of the untreated thin wheat flour. It means that it is about (0 to 8%).

In the present invention, the gluten vitality of heat-treated thin wheat flour is measured as follows.
[Measurement method of gluten vitality]
(1) Measurement of soluble crude protein content of wheat flour :
(A) 2 g of a sample (flour) is precisely weighed into a 100 mL beaker.
(B) Add 40 mL of 0.05 N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(D) Wash the beaker used above with 40 mL of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and then filter using filter paper to collect the filtrate.
(E) Combine the filtrates collected in (c) and (d) above to make up to 100 mL.
(F) 25 mL of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid 1 tablet of potassium: copper sulfate = 9: 1 (weight ratio) and 15 mL of concentrated sulfuric acid are added.
(G) Using the Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type) built in the Keltech Auto System, the dial 4 is used for 1 hour decomposition, and the dial 9 or 10 is used for automatic 1 hour decomposition. After this, the decomposition process was carried out continuously and automatically using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system. The liquid is distilled and titrated (0.1 N sulfuric acid is used for titration), and the soluble crude protein content of the sample (flour) is determined by the following formula.

(Equation 1)
Soluble crude protein content (%) = 0.14 × (TB) × F × N × (100 / S) × (1/25)
Where
T = Amount of 0.1N sulfuric acid required for titration (mL)
B = Amount of 0.1 N sulfuric acid required for titration of blank (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured at the time of use or using a commercial product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(2) Measurement of total crude protein content of wheat flour :
(A) 0.5 g of the sample (flour) is precisely weighed and put into the Kjeldahl tube of the same Tektec Keltec Auto System used in the above (1), and into (f) of the above (1) Add 1 tablet of the same degradation accelerator as used and 5 mL of concentrated sulfuric acid.
(B) Using the same Keltek auto-system Keltech decomposition furnace as used in (1) above, the dial 9 or 10 is used for decomposition for 1 hour, and then this decomposition is continuously and automatically performed. Specifically, using the same Keltech distillation titration system used in the above (1) incorporated in the same Keltec Auto system, the liquid subjected to the above-described decomposition treatment is distilled and titrated (0 for titration). .1N sulfuric acid is used), and the total crude protein content of the sample (flour) is obtained by the following formula.

(Equation 2)
Total crude protein content (%) = (0.14 × T × F × N) / S
Where
T = Amount of 0.1N sulfuric acid required for titration (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)

(3) Calculation of gluten vitality :
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) is obtained by the following formula. .

(Equation 3)
Gluten vitality (%) = (soluble crude protein content / total crude protein content) × 100

The mix of the present invention contains the heat-treated thin wheat flour described above. The compounding quantity in a mix is 50 mass% or more, Preferably it is 60 mass% or more.
In addition to the mix of the present invention, other commonly used mixes for American dogs include a swelling agent; a seasoning such as sugar and salt; a flour; a starch; an egg powder; a powdered milk; an oil; May be.

  The mix of the present invention is used as an American dog batter solution by adding water, mixing and stirring. In preparing the batter solution, 70 to 90 parts by mass of water is preferably added to 100 parts by mass of the mix of the present invention. Outside this range, the viscosity and fluidity of the batter liquid are not preferred, and the operation tends to be difficult. Some or all of the water can be replaced with milk. Moreover, when mixing and stirring a mix and water, it is also possible to add fats and oils separately.

The batter liquid prepared from the mix of the present invention is used in the same manner as the conventional batter liquid. That is, it can be used by directly adhering to the surface of ingredients normally used for American dogs such as sausage and Frankfurt. At that time, it is also possible to powder starch such as sausage and Frankfurt in advance.
After the batter liquid prepared from the mix of the present invention is adhered to the surface of the ingredients, it may be fried in oil in the same manner as before. American dogs obtained by fried in oil can be used for eating as they are or can be stored frozen. In the case of freezing, it is preferable that after natural thawing, fried in oil again.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.

(Production Examples 1-7)
In a high-speed stirrer in which saturated steam is blown at 12 kg / hour (in the apparatus shown in FIG. 1 of Japanese Patent No. 2784505, the rotary valve 5 is removed and the container 3b is an open container) Second wheat flour (Snow, manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content 10%, pregelatinization 2%, gluten vitality 59%) is fed at a rate of 200 kg / hr, at a peripheral speed of 10.5 m / sec. Wet heat treatment was performed with stirring, and heat-treated wheat flour was obtained so that the product temperature at the time of discharging the wheat flour would be the temperature shown in Table 1. In addition, the residence time of the flour in a high-speed stirrer was about 10 seconds.
Using the heat-treated wheat flour of each production example, an American dog mix was produced according to the formulation shown in Table 1.

(Test Example 1)
750 g of water and 1 kg of any of the American dog mixes of Production Examples 1 to 7 were charged into a Hobart mixer, and stirred at a low speed for 1 minute with a beater to prepare each batter solution. Sausages (length: 10 cm, weight: 40 g) were stabbed along the long axis on a skewer, and each of the prepared batter solutions was adhered so that the product weight was about 100 g. Next, it was fried for 4 minutes with white soybean oil heated to 170 to 180 ° C. to obtain an American dog.
The obtained American dog was once frozen, naturally thawed, and then re-oiled with soybean white oil for 4 minutes. With respect to the American dock immediately after re-oiling, the appearance, inner phase and texture of clothing were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Furthermore, after the re-oiled American dog was stored at room temperature for 3 hours, the texture of the clothes was evaluated according to the same criteria. The evaluation results (average score of 10 panelists) are shown in Table 1.

(Production Examples 8-12)
Various heat-treated wheat flours were obtained in the same manner as in Production Example 4 except that the crude protein content was changed to various thin wheat flours having the values shown in Table 3. Using this heat-treated wheat flour, American dog mixes were produced with the formulations shown in Table 3.

(Production Example 13)
Heat-treated wheat flour was obtained in the same manner as in Production Example 4 except that it was replaced with strong wheat flour (crude protein content 13.0%) instead of thin wheat flour. Using this heat-treated wheat flour, an American dog mix was produced with the formulation shown in Table 3.

(Production Example 14)
Heat-treated flour was obtained in the same manner as in Production Example 4 except that the apparatus shown in FIG. 1 of Japanese Patent No. 2784505 was wet-heat treated in a pressurized state (1.2 kgf / cm ² ). Using this heat-treated wheat flour, an American dog mix was produced with the formulation shown in Table 3.

(Test Example 2)
Using the American dog mixes of Production Examples 8-14, American dogs were obtained in the same manner as in Test Example 1, frozen once, naturally thawed, and then re-oiled with soybean white squeezed oil for 4 minutes. For the American dock immediately after re-oiling, the appearance, inner layer and texture of the clothes were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Furthermore, after the re-oiled American dog was stored at room temperature for 3 hours, the texture of the clothes was evaluated according to the same criteria. The evaluation results (average score of 10 panelists) are shown in Table 3.

Claims (3)

  Wet heat-treated wheat flour having a crude protein content of 9 to 12% by mass at 80 to 100 ° C., which contains heat-treated wheat flour having a gluten vitality of 45 to 55% and substantially not pregelatinized. American dog mix characterized by that.   The mix for American dogs according to claim 1, wherein the wet heat treatment is performed with saturated steam under normal pressure conditions.   The mix for American dogs of Claim 1 or 2 which contains 50 mass% or more of heat-treated thin wheat flour.