JP2019126323A - Mix for salt-reduced deep fried food, method for producing salt-reduced deep-fried food, and method for improving taste - Google Patents

Abstract

To provide a mix for a salt-reduced deep-fried food, making the taste not inferior to that of a normal deep-fried food even with less salt, and capable of reducing salt while retaining high palatability, and to provide a method for producing a salt-reduced deep-fried food, and a method for improving the taste.SOLUTION: A mix for a salt-reduced deep-fried food contains 0.3-2.5 mass% of a yeast extract, and 0.01-0.5 mass% of a citric acid, and has a content of the citric acid, equal to or lower than a content of the yeast extract. A method for producing a salt-reduced deep-fried food, and a method for improving the taste include using a coating material for a salt-reduced deep-fried food, having a salt considerable amount reduced compared to that of a coating material for a non-salt-reduced deep-fried food. In a solid content of the coating material for a salt-reduced deep-fried food, 0.3-2.5 mass% of a yeast extract, and 0.01-0.5 mass% of a citric acid are contained, and a content of the citric acid is equal to or lower than a content of the yeast extract.SELECTED DRAWING: None

Description

  The present invention relates to a low-salt fried mix capable of achieving both low salt and palatability, a method for producing low-salt fried food, and a method for improving taste.

  Deep-fried tofu is a deep-fried food obtained by adhering a coating material to the surface of ingredients made of various foodstuffs and applying oil to them. Generally, fried garments are classified into a bladder type that uses powdered garments coated with ingredients and a batter type that uses water-soluble liquid garments entangled with ingredients. Regardless of which type of clothing is used, the ingredients are heated by the garment without touching the fried oil directly and finished in a juicy manner, and the clothing material is evaporated directly by touching the fried oil. It will be a crunchy dry texture.

  Fried chicken is a dish that has a relatively high oil content and tastes the flavor of oil because the moisture of the clothing (clothing) evaporates in the oil bowl and the fried oil in the surrounding area penetrates inside. There is a problem that it is easy to get tired of oil. In order to cope with this problem, deep-fried chicken tends to be deeply seasoned, and in particular, salt is frequently used and a relatively large amount of salt tends to be contained. If you do not include much saltiness in the deep-fried tofu, it will be awkward and unsatisfactory as a deep-fried food, and the oiliness will stand out.

  However, it has been suggested that sodium (sodium) excessively shows symptoms such as hypertension and increases the risk of developing cardiovascular diseases such as stroke. In Japan, the standard of salt intake is established, and it is recommended to reduce salt intake based on this standard. Against this backdrop, consumers have become more and more fond of salt-reducing tastes in recent years, and as for fried chicken, deep-fried fried chicken is gaining attention because of its reduced sodium content than usual. ing.

  Salt-reducing to deep-fried foods tend to be greasy and easily bored, as their saltiness and other tastes tend to be insufficient. In view of this, a method has been proposed in which a very small amount of seasoning such as salt is uniformly attached to the surface of the fried food from low salt so that the salty taste can be felt even with a small amount of salt. However, it is not easy to uniformly deposit a very small amount of seasoning on the surface of fried chicken, and even if you actually try it, there is a mixture of dark and light portions in one fried food In deep-frying from such low saltiness where saltiness partially differs, dissatisfaction with saltiness spouts, and a person who feels that saltiness is insufficient at the time of eating may sprinkle salt. Yes, the significance of salt reduction will be diminished.

  As a technique for improving the taste of low-salt foods, for example, Patent Document 1 discloses that conventional liquid soy sauce may soak up excessively in order to soak in foods such as fried foods and cause excessive salt intake. Therefore, as an alternative to liquid soy sauce, soy sauce that has been boiled by adding soy sauce to crushed mozuku is described, and according to the soy sauce described in Patent Document 1, it can be seasoned in a small amount and can achieve low salt It is done. However, the soy sauce described in Patent Document 1 still has the problem that it is difficult to uniformly attach a small amount to the surface of the food as described above, and there is room for improvement in the salt reduction effect.

  In addition, Patent Document 2 is poor in the effect of imparting deliciousness lost due to lack of saltiness only by blending only one of a vegetable protein hydrolyzate and a yeast extract in a low-salt food and drink, but incorporating both In the case where it is, it is described that the deliciousness can be given without giving saltiness to the low salt food and drink.

Unexamined-Japanese-Patent No. 2003-334020 JP, 2011-4668, A

  An object of the present invention is to provide a low-salt to deep-fried mix and a method for producing low-salt to deep-fried, which can reduce salt while maintaining high palatability even if the salt content is low And providing a taste improvement method.

  The present invention contains 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is equal to or less than the content of yeast extract. Mix for fried from salt.

  The present invention also relates to a method for producing low-salt to deep-fried foods using low-salt to deep-fried clothing, wherein the salt equivalent is reduced compared to that of non-low-salt to deep-fried clothing. In the solid content of the fried clothes from salt, 0.3 to 2.5 mass% of yeast extract and 0.01 to 0.5 mass% of citric acid are contained, and the content of citric acid is yeast extract. The method is a method for producing low-salt to deep-fried foods having a content of less than or equal to

  Further, the present invention is a method for improving the taste of fried salt from reduced salt using a fried dressing from reduced salt, the salt equivalent amount being reduced compared to that of non-reduced fried dressing, 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid are contained in the solid content of the coating material from low salt to deep fried, and the content of citric acid is It is the taste improvement method of salt reduction to deep-frying which is below content of a yeast extract.

  According to the present invention, frying can be obtained from reduced salt which can be reduced in saltiness while maintaining high palatability, even if the salt content is low, which is as good as normal to frying in taste.

  The reduced salt to deep fried mix of the present invention is characterized in that it contains both yeast extract and citric acid. Since the fried mix contains both components, it is difficult to feel a lack of taste including saltiness even if the salt content is reduced. , Salt reduction and palatability are compatible at a high level.

  The yeast extract used in the present invention is an extract from yeast, and the form is not particularly limited, and may be a liquid, or may be a powder obtained by drying the liquid yeast extract. In the present invention, two or more types of yeast extract can be used in combination. The yeast is not particularly limited as long as it can be used for food, but preferable yeasts include, for example, Saccharomyces genus yeast such as Saccharomyces cerevisiae and Torula yeast. Particularly, Saccharomyces cerevisiae is widely used as brewer's yeast, wine yeast, baker's yeast and the like, and the flavor itself of yeast extract is also preferably used in the present invention because it does not inhibit the flavor of food. Moreover, the extraction method from yeast for obtaining a yeast extract is not particularly limited, and general pulverization methods, solvent extraction methods, acid decomposition methods, enzyme decomposition methods, and the like can be used as appropriate.

  The content of the yeast extract is 0.3 to 2.5% by mass, preferably 0.8 to 2% by mass, based on the total mass of the low-salt fried mix of the present invention. If the content of the yeast extract is less than 0.3% by mass, when the salt content in the mix is reduced, the effect of supplementing the saltiness reduction associated therewith is reduced, so fried from the reduced salt obtained using the mix There is a risk that the palatability of the will decrease. In addition, when the content of the yeast extract exceeds 2.5% by mass, the flavor of the yeast becomes too strong, which may adversely affect the frying flavor.

  Citric acid used in the present invention is not particularly limited as long as it can be used for food, and may be anhydride or hydrate, and examples thereof include sodium citrate and potassium citrate. In the present invention, two or more types of citric acid can be used in combination.

  The content of citric acid is 0.01 to 0.5% by mass, preferably 0.05 to 0.2% by mass, based on the total mass of the low-salt fried mix of the present invention. When the citric acid content is less than 0.01% by mass, the effect of supplementing the saltiness reduction associated with the reduction in salt content in the mix is reduced, so fried from the reduced salt obtained using the mix. There is a risk that the palatability of the will decrease. In addition, when the content of citric acid exceeds 0.5% by mass, there is a possibility that the sour taste may be adversely affected.

  Further, in the low-salt fried mix of the present invention, the citric acid content needs to be less than or equal to the yeast extract content. If the content of citric acid is higher than the content of yeast extract, the effect of compensating for the reduction in saltiness accompanying reduction in the amount of salt in the mix decreases, so fried from the reduced salt obtained using this mix There is a risk that the preference of As described above, the ratio of the citric acid content and the yeast extract content is preferably 0.01 to 0.9, more preferably 0.05 to 0. 7

  The low-salt fried mix of the present invention typically contains flour in addition to the above components (yeast extract, citric acid). As flours, flours or starches that are generally used as a fried dressing material can be used without particular limitation, such as wheat flour (for example, strong flour, medium flour, thin flour, durum flour), rye flour, Cereal flour such as rice flour; unprocessed starch such as potato starch, wheat starch, tapioca starch, corn starch, etc., and these unprocessed starches are subjected to one or more treatments such as fat processing, pregelatinization, etherification, esterification, crosslinking, oxidation, etc. Starches such as processed starch applied can be mentioned, and one kind selected from the group consisting of these flours and starches can be used alone or in combination of two or more kinds. Flour is usually the main component of the reduced salt to deep-fried mix of the present invention, and the content of flour is preferably 50-99.8 based on the total mass of the reduced salt to deep-fried mix of the present invention. It is mass%.

  Moreover, in the mix for fried from the low salt of this invention, it can replace with the said flours, or can use the flour processed material which gives various processes to flour, such as wheat flour, with flour. Examples of the processed flour include baked flour, crushed flour-containing dough, and granulated granule, and in the present invention, one of these can be used alone or two or more can be used in combination. When the processed flour is contained in the low-salt fried mix of the present invention, the crunchy texture of the clothing is further improved in fried (low-salt fried) obtained from the mix. It is preferable because it can suppress the stickiness of the clothes with the passage of time. The content of the processed flour is preferably 75 to 90% by mass, more preferably 80 to 90% by mass, based on the total mass of the reduced salt to deep-fried mix of the present invention.

The baked flour is obtained by baking flour such as wheat flour. Preferably the baking temperature (article temperature) of the flour at the time of manufacture of the said baked flour is 105-200 degreeC.
The ground flour-containing ground material is obtained by drying and / or heat treatment of a flour-containing material prepared according to a conventional method by adding water to flour such as wheat flour and then grinding it. As an example of the drying treatment of flour-containing dough, treatment to adjust the water content of the dough to 5 to 17% by mass is mentioned. Moreover, the process which heats this dough on the conditions used as the item temperature of 105-170 degreeC as an example of the heat processing of flour containing dough is mentioned.
The flour granulation can be obtained by granulating one or more flours, or granulating a mixture of one or more flours and one or more selected from the group consisting of dextrin, starch and saccharides. . As a method of granulating the flour or the mixture containing flour, known methods such as fluid bed granulation, hydrogranulation, spray drying and the like can be adopted.

  The low-salt to deep-fried mix of the present invention may contain other components other than the above-mentioned components (yeast extract, citric acid, flour, processed flour), as needed. As this other component, components that can be usually blended in a fried chicken mix can be used without particular limitation, for example, various fermented products such as sugar, egg powder, salt, powdered soy sauce, fruit-derived acetic acid fermented products, Powdered miso, amino acids and other seasonings, spices, fragrances, vitamins and other nutritional ingredients, coloring agents, powdered fats and oils, etc., depending on the characteristics of fried (eg, Chinese, Japanese, Western), etc. These can be used alone or in combination of two or more. The content of these other components is preferably about 30% by mass or less based on the total mass of the salt reduction to frying mix of the present invention.

  In the reduced salt to fried mix of the present invention, the salt content is not particularly limited, and may be the same level as a normal to deep fried mix (non-reduced salt to fried mix) without salt reduction. The true value of the reduced salt to fried mix of the present invention is demonstrated when the salt content is reduced from that of the unsalted to fried mix. There are individual differences in how to feel saltiness, and it is affected by the taste effect due to seasonings and additives other than salt, but the salt content of the normal frying mix is 8 per 100g of the mix as the salt equivalent. Since it is about 10 g, in order to feed the mix for frying from salt reduction, the salt content should be about 8 g or less per 100 g of the mix as a salt equivalent amount.

From the viewpoint of balance between salt reduction and suppression of deterioration in taste due to it, the salt equivalent of the reduced salt to fried mix of the present invention is preferably 5.0 to 8.0 g, more preferably 100 g per 100 g of the mix. Is 5.5 to 7.5 g.
From the same point of view, the salt content (salt equivalent) of the reduced salt to fried mix of the present invention is 25% by mass or more with respect to that of a normal to deep fried mix (non-reduced salt to fried mix) The amount is preferably small, and more preferably 30% by mass or less.

  In addition, the above-mentioned “salt equivalent amount” is a value obtained by converting the amount of sodium contained in food (mixed for fried chicken) into the amount of sodium chloride (sodium chloride), and is a numerical value of sodium content (unit: g) in food. Is multiplied by 2.54.

The low-salt to deep-fried mix of the present invention is powdery at normal temperature and pressure, and can also be used as a so-called dressing type dressing, and can also be used as a batter type dressing.
The above-mentioned type is a mix (coating material) used by directly dusting the surface of ingredients without being mixed with a liquid, and as a dusting operation, for example, 1) sprinkle the mix from above the ingredients Operation, 2) mix and mix materials and ingredients into a bag and shake with the opening of the bag closed, 3) sprinkle the mix over a relatively wide area on a plate etc. However, the present invention is not limited to these operations.
The batter type is a mix (coating material) which is mixed with a liquid to form a liquid (a so-called batter solution) and then attached to the surface of the ingredients. Examples of the liquid to be mixed include aqueous liquids including water, oil, seasoning, egg solution, milk and the like. The mixing ratio of the mix to the liquid is generally about 1: 1 to 1: 8 as a mix: liquid.

  The low-salt to deep-fried mix of the present invention can be used for frying from various ingredients such as chickens, pigs, cattle, sheep, livestock meats such as sheep and goats, fish and shellfish, etc., and is particularly suitably used for livestock meats. be able to. As a preferable example of the method for producing fried chicken using the mix (clothing material) for frying from the reduced salt of the present invention, a method having a step of oiling after adhering the powdery mix to the ingredients is mentioned. Be The adhering amount of the mix to the ingredients may be appropriately changed in consideration of the kind of ingredients, the composition of the mix, etc., but generally the mix is 5 to 30 g with respect to 100 g of ingredients. Further, the frying can be carried out according to a conventional method, and the heating temperature (oil temperature), the heating time and the like may be appropriately set according to the type and size of the ingredients and the like.

  Next, the method for producing salted to fried fish according to the present invention and the method for improving the taste for salted to fried fish according to the present invention will be described. Both of these methods are based on the technical idea of the above-described reduced salt to deep-fried mix of the present invention. The description of the mix is applied as appropriate to parts that are not particularly described.

  According to the method for producing salty to fried fish according to the present invention and the method for improving taste according to the present invention, the salt equivalent amount is reduced from non-salt-reduced to that of the frying coating material. It is characterized by the point which used "material". This particular low salt-to-fried dressing material contains, in its solid content, 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid.

  From the above-mentioned specific salt reduction to deep-frying, the dressing is in the form of powder at normal temperature and pressure, and it may be a so-called glaze type used as it is sprinkled on ingredients without being mixed with a liquid, or a liquid batter type. In the case of the eyelid type, the above-described mixed salt for frying from the reduced salt of the present invention can be used as it is as a dressing material for frying from the specific reduced salt. In the case of the batter type, a mixture prepared by mixing the above-described reduced salt of the present invention with a frying mix and a liquid can be used as the above-mentioned specific reduced salt fried dressing material.

  In addition, the content of the yeast extract and the content of citric acid in the frying dressing material are calculated as the ratio per mass of the solid content of the batter, from the specific salt reduction as described above. For example, when the clothing material is in a powder form at normal temperature and normal pressure (when it is a so-called glaze type clothing material), the yeast extract and citric acid in the clothing material are used as a reference based on the mass of the powdered clothing material. The content is calculated. In addition, when the clothing material is liquid at normal temperature and normal pressure (when it is a so-called batter type clothing material), the liquid (non-solid content) is removed from the liquid clothing material, and the mass is used as a reference. The content of each of the yeast extract and citric acid in the dressing is calculated. Therefore, when the fried dressing material is a batter type from the above-mentioned specific salt reduction, in addition to the mass of the powdered dressing material used for the preparation of the batter liquid, a liquid mixed with the powdered dressing material ( The content of each of the yeast extract and citric acid in the batter type dressing is determined in consideration of the solid content contained in water, oil, seasoning, egg solution, milk and the like.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[Examples 1 to 18 and Comparative Examples 1 to 10]
Yeast extract (made by Ajinomoto), citric anhydride (made by Nichika), trisodium citrate (made by Margo), disodium succinate (made by Margo), DL-alanine (made by Margo), wheat flour (made by Nisshin Foods) The mixture was uniformly mixed at the ratio shown in Tables 1 to 4 to prepare a fried mix from the powdery form.

[Test Example 1]
Raw chicken thighs are cut to a weight of 25 g per piece of meat, and the mixture for frying from the test subject is sprinkled over several pieces of meat so that the amount of the mixture attached is 10 g per 100 g of meat. It was attached. Pieces of meat with the mix attached were oiled with salad oil heated to 170 ° C. for 3 minutes to produce fried chicken meat. After frying, since the crude heat was removed, the fry was eaten by 10 trained expert panelists, and the saltiness was evaluated according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average values of the evaluation scores (full marks of 5 points) of 10 persons.

(Evaluation criteria for saltiness)
5 points: salty taste is very good and extremely good.
4 points: Slightly salty or slightly salty, good.
3 points: salty taste is not enough or salty taste is felt, and it is a little bad.
2 points: Slightly salty, salty or bitter, and poor.
1 point: salty taste is hardly felt, is too salty, or bitterness is strong and extremely poor.

Aside from the mixes of the above Examples and Comparative Examples, a plurality of common frying mixes (non-salt-reduced fry mixes) were prepared using normal wheat flour and salt only, with different salt contents. The frying was manufactured from the same procedure as above using the mix of these plural types, and when the saltiness was evaluated, the average value of the evaluation points was evaluated as 4.5 points and the saltiness was evaluated as good. The salt equivalent of the mix used for production was 8.0 g per 100 g of the mix. In the following Tables 1 to 4, the mix used for the production of this deep-fried fish with a good salty taste is listed as "Reference Example", and the salt equivalent S1 (unit: g /) of the mix of the evaluation target (Example or Comparative Example). The salt reduction rate of the mix of each Example and Comparative Example was calculated by the following equation using 100 g) and the salt equivalent S0 (unit: g / 100 g) of the mix of the reference example.
Salt reduction rate (mass%) = {(S1-S0) / S0} × 100

  As shown in Table 1, in each example, the mix of each example had a salt-reduced amount less than that of the normal non-salted salt of the reference example with good saltiness, but the salt extract was reduced with the yeast extract and citric acid. Because of containing, the score of the salty taste of the deep-fried tofu is over 3 points. From this, the combined use of yeast extract and citric acid is effective to effectively suppress the decrease in frying taste and maintain high palatability because there is concern about the mix from low salt to deep frying I understand.

  Each Example and Comparative Example in Table 2 are different from each other in the content of yeast extract. From the comparison between Example and Comparative Example, the content of yeast extract is in the range of Examples 3 and 7-10. It is clear that 0.3 to 2.5% by weight is suitable, in particular 0.8 to 2% by weight, which is in the range of examples 3 and 8 to 9 is preferred.

  Although each Example and comparative example of Table 3 mutually differ in content of a citric acid, it is the range of Examples 3 and 11-14 as content of a citric acid from contrast of an Example and a comparative example. It is clear that 0.01 to 0.5% by weight is suitable, in particular 0.05 to 0.2% by weight, which is in the range of Examples 3 and 12 to 13 is preferred.

  In Table 4, it is noted that in Comparative Example 10, the evaluation was extremely low because the citric acid content in the mix was greater than the yeast extract content. From this, in order to achieve both salt reduction and palatability in the fried chicken mix, not only the yeast extract and citric acid are contained, but the citric acid content is less than the yeast extract content. It is understood that it should be.

[Test Example 2]
Batter liquid was prepared by mixing 100 g of the powdery deep-fried mix (mixture for salt reduction to deep-fry) of Example 3 with 100 g of water. Using this batter solution, frying was produced from chicken meat in the same manner as in Test Example 1 except that the whole was adhered so that the adhesion amount of the batter solution would be 20 g per 100 g of meat, and the saltiness was evaluated. The average evaluation score of 10 professional panelists was 4.4 points. On the other hand, a batter solution was prepared by mixing 100 g of fried mix and 100 g of water from the non-reduced salt of the reference example and using this to prepare a fried dish, the average value of the salty taste evaluation points was 4.1. From the point, it can be understood from Example 3 that the fried mix is also useful as a so-called batter-type coating material.

Claims (4)

  From low salt to deep fried containing 0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid, and the content of citric acid is less than or equal to the content of yeast extract mix.   The reduced salt to deep fried mix according to claim 1, wherein the salt equivalent amount is 5.5 to 7 g per 100 g of the mix. A method for producing a salt from salt-reduced to a salt for deep-frying, wherein the amount of salt equivalent is reduced from that of non-salt-reduced to that of the sheet-for-fried,
0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid are contained in the solid content of the coating material from low salt to deep fried, and the content of citric acid is The manufacturing method of fried from low salt which is below the content of a yeast extract. A method for improving the taste from salt reduction to frying using a batter from salt reduction to frying where a salt equivalent amount is reduced from non-salt reduction to that of a frying coating material,
0.3 to 2.5% by mass of yeast extract and 0.01 to 0.5% by mass of citric acid are contained in the solid content of the coating material from low salt to deep fried, and the content of citric acid is A method for improving the taste of low salt to deep fried foods, wherein the content is less than the content of yeast extract.