JP2015144596A - Butter mix - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a butter mix capable of maintaining crispy feeling of bread crumb even in a lapse of time after cocking or without sticking coating even after natural thawing in the case of frozen foods in fry foods fired by attaching bread crumb, and a fried fry foods using the same and a frozen foods thereof.SOLUTION: There is provided a butter mix by mixing specific thickening polysaccharide, alkali metal salt of casein and calcium salt at a specific proportion.

Description

Detailed Description of the Invention

  In the case of fried food that is oiled with bread crumbs attached to the present invention, even if the time after cooking has passed, and in the case of frozen foods, the clothes will not stick even if they are naturally thawed. The present invention relates to a batter mix that can maintain a crisp feeling, an oil-fried fried food using the same, and a frozen food thereof.

In fried foods that are sprayed with bread crumbs, the bread crumbs are softened by the moisture that permeates from the ingredients during the storage time of up to about 12 hours before cooking after being cooked in a backyard such as a supermarket. The problem was that the crunchy texture immediately after the oil was lost. A similar problem occurs after baked and oiled frozen foods are thawed in a microwave oven.
In recent years, various frozen foods have been devised to maintain the quality even if they are naturally thawed in response to the desire to simplify the preparation of bento boxes in a shorter time. However, in croquettes sprinkled with bread crumbs, fried meat and fish, it was more difficult to maintain the texture of bread crumbs by natural thawing.

Several countermeasures have been proposed for the problem of thawing frozen foods. For example, a frozen food body made of a material such as fish, livestock meat, and the like, comprising a film of a mixture mainly covering a jelly agent and a heat-coagulable substance while covering the surface of the body In food (Patent Document 1), in a low temperature state during frozen storage and thawing, the jelly agent in the mixture gels and wraps the whole food to suppress the outflow of drip and the like. It is said that the substance coagulates and the outflow of gravy from the inside of the food and the elution of jelly agent and the like are suppressed, and a good texture and yield can be improved.
In addition, rice flour, high amylose starch, and batter containing a substance whose glass transition moisture (intrinsic moisture value B) at 25 ° C. is 5% by weight or more higher than equilibrium moisture (intrinsic moisture value A) in a supersaturated steam atmosphere at 25 ° C. There has been proposed a batter for oil-dried fried food (Patent Document 2) characterized in that at least one selected from the group of additives consisting of a swelling agent is blended.
In addition, edible fats and oils having an iodine value of 95 or less are 2.5 to 25% by mass, soybean protein is 1.5 to 15% by mass, organic acid monoglyceride and / or sucrose fatty acid ester is 0.1 to 1.5% by mass. , Adjusting the batter by adding water to a mixed powder for batter containing 1.5 to 15% by mass of flour and / or starch having a degree of gelatinization of 70% or more, adhering this batter to the ingredients, After adhering a blend powder for a blender containing 0.2 to 2% by mass of saccharides and 0.05 to 1.5% by mass of water-soluble polysaccharides, it is proposed to oil and freeze (Patent Document 3). Yes.
Moreover, the water retention function improvement method of the foodstuff characterized by spraying or immersing the aqueous solution containing 10-5000 ppm in conversion of ionized calcium to the water-soluble mineral component containing at least ionized calcium with respect to the dietary fiber component of a raw material (patent document) 4) has been proposed.
Furthermore, as a premix to be added to the batter mix powder for frozen foods that can be naturally thawed, crystalline cellulose composite 0.1 to 5% by mass containing 50 to 99% by mass of crystalline cellulose, 1 to 50% by mass of xanthan gum, A premix for batter (Patent Document 5) containing 0.1 to 50% by mass of processed starch and wheat flour has been proposed.

  However, none of the above methods is accompanied by oil cane, or is mainly applied to fried chicken and tempura. It became limited. In addition, in the method of Patent Document 4, it is considered that the physical strength is increased by acting calcium ions and pectin or protein in food, but the texture of the material is impaired.

JP-A-7-99882 JP-A-11-332495 JP 2003-135014 A JP2013-66441A JP2013-118819A

  The object of the present invention is to fry food that is oiled with bread crumbs attached, even after a period of time after cooking, and in the case of frozen food, the clothes will not stick even if naturally thawed, The object is to obtain a batter mix that makes it possible to maintain the crispness of bread crumbs. Moreover, it is related with the oil-foiled fried food manufactured using this mix, and its frozen food.

  In view of the above-mentioned problems of the prior art, the present invention has been intensively studied and added to a batter mix with a specific ratio of a specific thickening polysaccharide, an alkali metal salt of casein, and a calcium salt. It came to overcome.

That is, the present invention has the following contents.
<1> Batter mix powder (1) Locust bean gum (2) Locust bean gum containing the components (1) to (4) below and 1 to 5% of the total of these components 1 to 10 parts by weight of κ-carrageenan per 1 part by weight (3) 1 part by weight of locust bean gum, 0.1 to 50 parts by weight of alkali metal salt of casein (4) against κ-carrageenan 1-30% by weight of calcium salt of inorganic acid or organic acid
<2> The fried food produced by using the batter mix powder according to the above <1>, which is oiled with bread crumbs, and the frozen food <3> including the following components (1) to (4), Premix for batter (1) Locust bean gum (2) 1 to 10 parts by weight of κ-carrageenan per 1 part by weight of locust bean gum (3) Alkaline metal salt of casein per 1 part by weight of locust bean gum 0.1 to 50 parts by weight (4) 1 to 30% by weight of calcium salt of inorganic acid or organic acid with respect to κ-carrageenan

  By adding the batter mix of the present invention, it becomes possible to maintain the texture after the oil is added and to prevent deterioration of the texture at the time of natural thawing in the case of a frozen food.

  As the raw materials used in the present invention, conventional commercially available products can be used as the locust bean gum, κ-carrageenan, alkali metal salt of casein, and calcium salt.

  In the present invention, the ratio of locust bean gum to κ-carrageenan is preferably 1 to 10 parts by weight of the latter with respect to 1 part by weight of the former. When the ratio of κ-carrageenan is less than 1 part by weight or exceeds 10 parts by weight, the intended effect of the present invention is not obtained.

  In this invention, it is suitable that the ratio of the alkali metal salt of locust bean gum and casein is 0.1-50 weight part of the latter with respect to 1 weight part of the former. Casein sodium and casein potassium can be used as the alkali metal salt of casein. When the ratio of these alkali metal salts of casein is less than 0.1, the intended effect of the present invention is diminished. Moreover, even if it exceeds 50 parts by weight, the expected effect is not enhanced.

  The calcium salt of inorganic acid or organic acid used in the present invention is calcium chloride, calcium sulfate, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium dihydrogen pyrophosphate, calcium carbonate, calcium lactate, Calcium acetate, calcium citrate, calcium gluconate and the like can be used, and calcium chloride and calcium lactate are particularly preferable. These calcium salts are preferably contained in an amount of 1 to 30% by weight based on κ-carrageenan. When the amount of the calcium salt is less than 1% by weight, the intended effect of the present invention is diminished. Moreover, even if it exceeds 30% by weight, the expected effect is not enhanced.

  The total weight of the four active ingredients in the present invention is 1 to 5% by weight, more preferably 1.5 to 3% by weight in the batter mix. If it is less than 1% by weight, the intended effect of the present invention is reduced. On the other hand, if it exceeds 5% by weight, the viscosity of the batter liquid is increased, and workability is lowered, which is not desirable. The batter mix is usually used as a batter by adding 1 to 5 times of water depending on the composition and purpose of use.

  In addition, the four active ingredients of the present invention can be mixed and used in advance as a premix. If necessary, sugars, dextrin and the like can be blended as a bulking agent.

  The mixed powder of the present invention includes various processed starches, hydrocolloids, protein materials, starch and dextrin starch saccharified products, sugar alcohols, seasonings, emulsifiers, in addition to cereal flours such as wheat flour. Oils and fats, enzymes, fragrances and the like can be blended. For example, as the processed starch, those obtained by processing acetylation, etherification, oxidation, crosslinking, or a combination thereof can be mentioned. Other hydrocolloids include guar gum, tara gum, xanthan gum, gellan gum, glucomannan, xyloglucan, pectin, gelatin, agar, alginic acid, microcrystalline cellulose, carboxymethylcellulose, methylcellulose, etc. good. Examples of protein materials that can be used include egg white, soy protein, gluten, and whey powder. Starch, dextrin and the like can also be used as a bulking agent and an excipient. As the emulsifier, a powdered one can be suitably used among sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and the like.

  The batter mix and the premix of the present invention can be produced using various powder mixing apparatuses as in the case of ordinary powder products. For example, a Nauter mixer, a ribbon blender, a V-type mixer, a double cone type mixer, or the like is used.

  The batter mix of the present invention is effective for various fried foods. Examples of fried foods include seafood such as fried shrimp, oysters, and fried fish, livestock such as tonkatsu, chicken cutlet, meat cutlet, and wiener, croquettes, cream croquettes, various vegetables, various mushrooms, quail eggs, cheese, and meat roll vegetables Various types of fried foods such as sugar beet, etc.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight.

(Preparation of chicken cutlet)
The premixes shown in Table 1 were prepared by powder mixing, and each 1% by weight was added to the batter mix solution shown in Table 2.
Chicken breast meat was tumbled with a marinade solution (components: protein, phosphate, salt, seasoning) and then frozen as a 15 g lump after molding. The frozen product was applied to each batter solution, dusted with bread crumbs, and oiled at 180 ° C. for 4 minutes.
After oil dipping, it was snap frozen in a −40 ° C. freezer for 2 hours and then stored in a −24 ° C. freezer for 1 month.

(Evaluation)
It was allowed to stand at 20 ° C. for 3 hours for natural thawing conditions, and the firmness and crispness of the clothes after thawing were evaluated. The viscosity of the batter liquid was measured using a B-type viscometer with rotor No. 2 to No. 4 were used, and measurement was performed at 6 rpm and a temperature of 10 ° C. The results are shown in Table 3.
(Evaluation criteria)
Firmness Feel when you touch the sample after thawing ○ The bread crumbs are dry and elastic △ Somewhat inferior × The bread crumbs are wet and the elasticity is weak The texture when you eat the sample after thawing ○ Freshly fried Better crispness △ Slightly inferior × Batter viscosity with no crushing and poor crispness ○: 4,000 to 10,000 mPa · s
Δ: 1,000 to 4,000 mPa · s or 10,000 to 15,000 mPa · s
× Less than 1000 mPa · s or more than 15,000 mPa · s

As apparent from Table 3, Examples 1 to 8 were good in adhesion and texture of the garment after the oil was applied, and the viscosity of the batter liquid was within an appropriate range for easy operation.
In the batter containing the microcrystalline cellulose of Comparative Examples 1 and 5, all items were inferior to the examples of the present invention.
In Comparative Examples 2 and 9 (gelatin was used instead of sodium caseinate in Examples 1 and 5), and in Comparative Examples 3 and 10 (agar was used instead of κ-carrageenan in Examples 1 and 5), items other than viscosity were It was insufficient.
In Comparative Examples 4 and 8, locust bean gum is three times as much as κ-carrageenan, and the texture is excellent, but the liquid viscosity is high, so the workability is poor, and the touch when touched by hand It became thick clothes and was not preferable.
Comparative Examples 5 and 12 (removing κ-carrageenan from Examples 1 and 5), Comparative Examples 6 and 13 (removing sodium caseinate from Examples 1 and 5), Comparative Examples 7 and 14 (reducting chloride from Examples 1 and 5) Removal of calcium) was inadequate for items other than viscosity.

  By adding the batter mix of the present invention, it becomes possible to maintain the texture after the oil is added and to prevent deterioration of the texture at the time of natural thawing in the case of a frozen food.

Claims (3)

Batter mix (1) Locust bean gum (2) Locust bean gum in 1 part by weight of (1) to (4) On the other hand, 1 to 10 parts by weight of κ-carrageenan (3) 1 part by weight of locust bean gum and 0.1 to 50 parts by weight of alkali metal salt of casein (4) 1-30 wt% organic acid calcium salt A fried food which is produced using the batter mix powder according to claim 1 and which is oiled with bread crumbs, and a frozen food thereof Premix for batter containing the following components (1) to (4) (1) Locust bean gum (2) 1 to 10 parts by weight of κ-carrageenan per 1 part by weight of locust bean gum (3) Locust bean 0.1 to 50 parts by weight of alkali metal salt of casein per 1 part by weight of gum (4) 1 to 30% by weight of calcium salt of inorganic acid or organic acid with respect to κ-carrageenan