JP2015043709A - Adhesion inhibitor for frying, and starch-containing food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an adhesion inhibitor for frying, which inhibits adhesion caused by the contact of starch-containing food products to each other in frying, so that the disposal ratio in food processing is reduced, resulting in improved manufacturing efficiency of fried food products; and a starch-containing food product.SOLUTION: The adhesion inhibitor for frying starch-containing food products includes a gum arabic, methylcellulose, and/or hydroxypropyl methylcellulose. The content of gum arabic is 10 to 50 wt.%, and the content of methylcellulose and/or hydroxypropyl methylcellulose is 20 to 70 wt.%. The starch-containing food product includes the adhesion inhibitor for frying.

Description

  The present invention relates to an oil-fouling adhesion inhibitor for suppressing adhesion caused by contact between foods when oiling a starch-containing food, and a food in which adhesion at the time of oiling is suppressed.

  Conventionally, tempura, fried chicken, fried pasta, etc. have been put on the market as foods containing starch and oiled.

  In such starch-containing foods, starch is gelatinized in oil. When foods are in contact with each other in a gelatinized state, adhesion between the foods is often observed. Adhesion does not impair the food texture of the food, but it impairs the appearance, and causes blurring and complaints regarding capacity specifications. In order to avoid the adhesion between foods, the current situation is that the production speed of the fryer is controlled so that the food does not become overcrowded in the fryer during production.

  However, controlling the charging speed so that the food does not become overcrowded when dipping is to reduce the charging speed. In some cases, the delay in the oiling process is the rate-limiting factor in the production of oily foods. Therefore, there has been a demand for a method capable of suppressing the adhesion of starch-containing foods in the oiling process and improving the appearance and reducing blurring during production.

  In order to suppress adhesion at the time of oil dipping, a method for producing frozen food for oil frying that prevents adhesion after oil dipping by blending any of starch, dietary fiber, and weak flour into rice bread crumbs has been disclosed (for example, And Patent Document 1). Until now, many attempts have been made to improve the texture of food by using thickening polysaccharides. For example, by using methylcellulose, locust bean gum, or gum arabic, a quality improver that prevents variation in the quality of foods containing starch and suppresses deterioration of the texture due to aging of starch is disclosed ( For example, see Patent Document 2).

JP 2007-129953 JP 2004-49037 A

  However, the method described in Patent Document 1 is a method for suppressing an increase in viscosity associated with gelatinization of batter liquid using rice bread crumbs while maintaining the crumbs of rice bread crumbs. This method suppresses adhesion due to viscosity increase when using rice bread crumbs, but it does not essentially suppress adhesion during oil dripping, but is applied only when rice bread crumbs are used. When not, there was a problem that the adhesion of food was not suppressed. The method described in Patent Document 2 is not intended to suppress adhesion during oil dripping.

  The present invention has been developed in view of such circumstances, and reduces the waste rate during food processing by suppressing adhesion caused by contact between foods when oiling starch-containing foods. An object of the present invention is to provide an adhesion inhibitor for oil and a starch-containing food that improve the production efficiency of the food.

  In view of the above problems, the present inventors have made extensive studies and have improved the texture by using an adhesion inhibitor characterized by containing gum arabic and methylcellulose and / or hydroxypropylmethylcellulose. It was found that the adhesion and adhesion of starch-containing foods during oil dipping was suppressed.

In other words, the adhesion inhibitor for oil-containing starch-containing food according to the present invention is characterized by containing gum arabic and methylcellulose and / or hydroxypropylmethylcellulose.
In the starch-containing food oil adhesion inhibitor according to the present invention, the gum arabic content is preferably 10 to 50% by weight, and the methyl cellulose and / or the hydroxypropyl methyl cellulose content is preferably 20 to 70% by weight. .
The starch-containing food according to the present invention is characterized by containing the above-mentioned starch-containing food adhesion inhibitor for oil.

  According to the present invention, when a starch-containing food product is oiled, the waste rate during food processing is reduced by suppressing the adhesion caused by the contact between the food products, and the production efficiency of the oily food product is improved. Adhesive inhibitors and starch-containing foods can be provided.

FIG. 3 is an external view of an oily pie dough of Comparative Example 1 of the present invention. FIG. 6 is an external view of an oily pie dough according to Example 4 of the present invention.

  The starch-containing food oil adhesion inhibitor according to the present invention contains gum arabic and methylcellulose and / or hydroxypropylmethylcellulose.

  Methylcellulose is obtained by replacing the hydroxyl group in the skeleton of cellulose with a methoxyl group found in pectin and the like. It is obtained by converting cellulose to alkali cellulose with sodium hydroxide and reacting with methyl chloride. The degree of substitution (DS) of commercially available methylcellulose is 1.4-2.0 and dissolves in cold water at about 10 ° C. Methyl cellulose aqueous solution has a unique behavior of gelling by building a three-dimensional network structure in the temperature range of about 50-90 ° C, so it can be used for donuts and fried foods for the purpose of reducing water loss and suppressing oil absorption. It is used. Moreover, since it has a hydrophobic group and a hydrophilic group in the molecule, it has an effect as a kind of emulsifier and is used as a stabilizer for mayonnaise, dressing, ice cream and the like.

  The content of methyl cellulose in the oil-sticking adhesion inhibitor of the present invention is preferably 20 to 70% by weight, particularly preferably 25 to 50% by weight, based on the total weight of the oil-sticking adhesion inhibitor. If the content is less than 20% by weight, the adhesion / adhesion tendency after oil dipping becomes stronger and the expected effect is hardly exhibited. On the other hand, if the amount is more than 70% by weight, a texture that retains a large amount of water even after the oiling is obtained. As the methyl cellulose, those which are generally available can be used, and examples of commercially available products include Metroze MCE-4 and Metroze MCE-4000 (both manufactured by Shin-Etsu Chemical Co., Ltd.).

Hydroxypropyl methylcellulose has a methoxyl substitution degree of 19 to 30% by mass and a hydroxypropoxyl substitution degree of 4 to 12% by mass. The degree of substitution is determined by JGGobler,
It can be measured in accordance with the Zeisel-GC method described in EPSamsel, and GHBeaber, Talanta, 9, 474 (1962). It can also be measured by a method based on the measurement method or the measurement method for the degree of substitution of methylcellulose and hydroxypropylmethylcellulose specified by the Japanese Pharmacopoeia. If the degree of substitution is less than the above range, it will not be water-soluble, and if it exceeds the above range, it will be difficult to dissolve. What has only this methoxyl group is the above-mentioned methylcellulose. Hydroxypropyl methylcellulose aqueous solution is in a gel state having no fluidity from the gelation start temperature region exceeding 60 ° C., but maintains the fluidity at a temperature below the gelation start temperature and exhibits an excellent surface active effect.

The content of hydroxypropylmethylcellulose in the oil-sticking adhesion inhibitor of the present invention is preferably 20 to 70% by weight, particularly preferably 25 to 50% by weight, based on the total weight of the oil-sticking adhesion inhibitor. If the content is less than 20% by weight, the adhesion / adhesion tendency after oil dipping becomes stronger and the expected effect is hardly exhibited. On the other hand, if it is more than 70%, it becomes a texture that keeps a large amount of water even after the oiling. Examples of commercially available products include Metroze SE-06 and Metroze SFE-4000 (both manufactured by Shin-Etsu Chemical Co., Ltd.).
When both methylcellulose and hydroxypropylmethylcellulose are used, the total content of both is preferably 20 to 70% by weight, particularly preferably 25 to 50% by weight, based on the total weight of the adhesion promoter for oil. The reason is the same as each.

What is generally used as gum arabic can be used for gum arabic. Gum arabic is a water-soluble, low-viscosity heteropolysaccharide contained in the sap of leguminous acacia plants. Although the molecular structure of gum arabic has not been clarified, it is known that galactose, arabinose, rhamnose, and glucuronic acid are constituent sugars. In addition, small amounts (<2%) of protein are included. Gum arabic is widely used in the food industry as a confectionery coating agent, beverage emulsifier, and bakery food brightener. Examples of the gum arabic of the present invention include those based on Acasia Senegal and Acasia seyal , but are not particularly limited thereto.

  The content of gum arabic in the adhesion inhibitor for oil according to the present invention is preferably 10 to 50% by weight, particularly preferably 2.5 to 25% by weight, based on the total weight of the adhesion inhibitor for oil. If it is less than 10% by weight, the frequency of adhesion / adhesion during oiling will increase, and it will be difficult to achieve the expected effect. On the other hand, if the content is more than 50% by weight, the brittleness of the dough is increased and it is not suitable for distribution. In the present invention, generally available gum arabic can be used, and both purified and unpurified types can be applied. Examples of commercially available products include gum arabic powder HP (manufactured by Sanei Pharmaceutical Trading Co., Ltd.).

  In the starch-containing food adhesion inhibitor for starch-containing foods according to the present invention, amino acids such as sodium L-aspartate, nucleic acids such as disodium 5'-inosinate, monopotassium citrate, etc. Preservation of organic acid and seasonings typified by inorganic salts such as potassium chloride, mustard extract, wasabi extract, kojic acid and other shelf-life improvers, white coconut protein extract, polylysine and sorbic acid , Enzymes such as α- and β-amylase, α- and β-glucosidase, papain, pH adjusters such as citric acid, fumaric acid, succinic acid, sucrose fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, Emulsifiers such as lecithin, flavor, pigment, water-soluble soybean polysaccharide, carrageenan, xanthan gum, gellan gum, native chelan gum, Thickening polysaccharides such as sodium alginate, agar, konjac, pectin, guar gum, tara gum, karaya gum, tragacanth gum, gutti gum, ramzan gum, welan gum, curdlan, pullulan, silaim seed gum, swelling agent, whey protein, soy protein Proteins such as sucrose, fructose, reduced starch saccharified product, sugars such as erythritol and xylitol, sweeteners such as sucralose, thaumatin, acesulfame potassium, aspartame, vitamins such as vitamin A, vitamin C, vitamin E, vitamin K Minerals such as iron and calcium can be added.

It is preferable to use the adhesion suppressant for oil-containing starch-containing food according to the present invention in the form of an aqueous solution. In that case, the concentration of the aqueous solution is preferably 1 to 10% by weight. This is because if it is lower than 1% by weight, it is difficult to exert an adhesion suppressing effect, and if it is higher than 10% by weight, it is difficult to dissolve.
The adhesion inhibitor for oil according to the present invention can be used in a state of an aqueous solution by a method such as application to food, spraying, instantaneous dipping, impregnation, kneading. The oil-foaming adhesion inhibitor of the present invention is preferably used for foods immediately before oiling, but may also be used in the food production process before oiling.
Examples of the starch-containing food according to the present invention include pie dough, tempura, fried chicken, fried pasta, fried dumplings, and potato chips. The range of the starch-containing food according to the present invention includes both pre-oiled food and post-oiled food.

  Hereinafter, the content of the present invention will be specifically described using Examples and Comparative Examples, but the present invention is not limited to these. Unless otherwise specified, “%” means “% by weight”.

(Preparation of anti-adhesive agent for starch of food containing starch 1)
In order to confirm the adhesion inhibitory effect of various materials, powders were mixed with the formulations shown in Tables 1 and 2 to prepare Comparative Examples 1 to 15. The curdlan of Comparative Example 8 was prepared to be water-soluble by simultaneously adding 3Na phosphate because it was water-insoluble in the neutral range.

(Confirmation test 1 for adhesion suppression effect)
The adhesion inhibitors of Comparative Examples 1 to 15 were dissolved in water to obtain 1 to 5% aqueous solutions of Comparative Examples. The resulting aqueous solution was glazed (surface coated) with 10% (versus dough) against frozen puff pastry (commercially available product (19 x 8 x 0.2 (cm)) cut into 4.25 x 4 x 0.2 (cm), 8 sheets).・ Freeze) 190 ° C with a fryer (inner dimensions 18 × 10 × 10 (cm))
Oiled for 6 minutes.
At that time, the adhesiveness of the pie dough in the oil can, the peelability of the pie dough after the oil soaking, the good drainage of the dough after the oil pouring, the good workability of the solution, the firmness of the texture at the time of eating Sakumi was evaluated. The results are shown in Tables 3 and 4.

When no component was added, a lot of adhesion was observed when dipping, and there was no peeling after dipping (Comparative Example 1).
In the case where only gum arabic was added, the adhesion at the time of oiling was improved, but the texture was strong and crumbly, and it was easy to collapse, and the texture was not hard (Comparative Example 2). On the other hand, pullulan used as a film-forming agent as with gum arabic did not improve both the adhesion suppression during oil dipping and the peelability after oil dipping (Comparative Example 3).

  In addition, when only methylcellulose or hydroxypropylmethylcellulose is added, the peelability after oiling is improved, but adhesion during oiling is not suppressed, the oil is poor, and the texture is firm but not crusty. (Comparative Examples 4 to 7). On the other hand, when curdlan used for applications requiring heat resistance like methylcellulose was added, neither adhesion suppression during oil dipping nor release after oil dipping was improved (Comparative Example 8).

  When microcrystalline cellulose, which is frequently used for dispersing and stabilizing solids at high temperatures, is added, the oil shortage is improved compared to Comparative Example 1, but it contributes to the suppression of adhesion during oiling and the improvement of peelability after oiling. (Comparative Examples 9 to 10). In addition, when sucrose fatty acid ester as an emulsifier was added, although the adhesion inhibitory property during oil dipping was improved regardless of HLB, the oil loss after oil dipping was bad, and the texture was neither firm nor crusty. (Comparative Examples 11-15)

(Preparation of anti-adhesion agent for starch of food containing oil 2)
Examples 1-8 were prepared by mixing powders of gum arabic, methylcellulose, and hydroxypropylmethylcellulose, which had some effects in Comparative Examples 1-15, with the formulation shown in Table 5.

(Confirmation test 2 for adhesion suppression effect)
The adhesion inhibitors of Examples 1 to 8 were dissolved in water to obtain 8% aqueous solutions of Examples 1 to 8. The resulting aqueous solution was glazed (surface coated) with 10% (versus dough) against frozen puff pastry (commercially available product (19 x 8 x 0.2 (cm)) cut into 4.25 x 4 x 0.2 (cm), 8 sheets).・ Freeze) 190 ° C with a fryer (inner dimensions 18 × 10 × 10 (cm))
Oiled for 6 minutes.
At that time, the adhesiveness of the pie dough in the oil canister, the peelability of the pie dough after the oil soak, the goodness of the dough after the oil is applied, the good workability of the solution, the hardness and squeeze at the time of eating evaluated. The results are shown in Table 6 (for comparison, Comparative Examples 1-2 and Comparative Examples 4-5 are also shown).

  As is clear from Table 6, gum arabic (Comparative Example 2), methyl cellulose by using an adhesion inhibitor containing 10-50% by weight of gum arabic and 20-70% by weight of methyl cellulose or / and hydroxypropyl methyl cellulose (Comparative Example 4) and hydroxypropyl methylcellulose (Comparative Example 5), compared to the case where each of them is used alone, the adhesion suppression in the oil cake and the peelability after the oil cake are remarkably improved. Sakumi was also improved (Examples 1-8).

FIG. 1 is an external view of the pie dough after the oil squeezing of Comparative Example 1, and FIG.
As is clear from the comparison between Examples 1 to 8 and Comparative Examples 1 to 15 and FIGS. 1 and 2, the gum arabic contains 10 to 50% and methylcellulose or / and hydroxypropyl methylcellulose 20 to 70%. By using an adhesion inhibitor, it is possible to remarkably improve adhesion suppression during oil-cooking and peelability after oil-cooking, and improve the texture during eating.

Claims (3)

  An adhesive inhibitor for oil-containing starch-containing foods, comprising gum arabic and methylcellulose and / or hydroxypropylmethylcellulose.   2. The adhesion control for oily content of starch-containing food according to claim 1, wherein the gum arabic content is 10 to 50% by weight, and the methyl cellulose and / or the hydroxypropyl methyl cellulose content is 20 to 70% by weight. Agent. 3. A starch-containing food comprising the starch-containing food adhesion inhibitor according to claim 1 or 2.