JP2019149947A - Palate feeling change inhibitor for fried food, batter, batter mix, and fried food - Google Patents

Abstract

To provide a palate feeling change inhibitor for fried food used for cooking and capable of maintaining a crisp feeling of a coating and retaining a palate feeling just after frying, for a long time, a batter and a batter mix containing the palate feeling change inhibitor for fried food, and fried foods obtained by frying ingredients using the batter or the batter mix.SOLUTION: An ingredient coated with flour, a batter mix and a bread crumb containing water-swellable dietary fibers containing fat and oil, that is, water-swellable dietary fibers which are coated on a surface with fat and oil or adsorbed on a surface with fat and oil and/or water-swellable dietary fibers which are impregnated or absorbed therein with fat and oil is subjected to fry cooking; the water-swellable dietary fibers containing fat and oil have a water absorbing ability of absorbing the water whose mass is 3 to 30 times greater than a mass thereof and contain the fat and oil whose mass is 0.3 or more times greater than the mass thereof.SELECTED DRAWING: None

Description

  The present invention provides a texture change inhibitor for deep-fried foods comprising a water-swellable dietary fiber containing fats and oils, a batter and a batter mix containing the texture change inhibitor, and the batter or batter mix. The present invention relates to a fried food fried with ingredients.

  Fried foods such as croquettes, pork cutlet, deep-fried chicken, tempura, etc. have a crispy texture when they are fried, but with the passage of time they absorb ingredients and moisture in the air. The sakumi is reduced and sticky. In order to provide a deep-fried food that retains the sack of clothes even when stored for a long time at room temperature, an oil bread crumb layer made of a food material for pastry fried food with a bulk weight of 0.70 g / ml or more mixed with bread crumbs and fats and oils After application to fried seeds, battering was performed, and then breaded and oiled, and then secondary battered and then secondary breaded and then fried food was obtained (for example, Patent Document 1). The fried food is thick and its texture tends to be poor.

  In addition, fried foods obtained by using a batter liquid containing 3 to 30% by mass of an oil and fat composition for batter containing a polyglycerin fatty acid ester whose main constituent fatty acid is behenic acid in the oil phase have been studied (for example, , See Patent Document 2). Since the amount of the batter oil / fat composition blended in the batter liquid is large, the crispness of the garment of the fried food is poor and the fried food does not have a natural crisp texture. Furthermore, a fried food obtained by attaching a fructan-containing batter for frying to an ingredient and then oiling it was studied (for example, see Patent Document 3). There has been a demand for a deep-fried food that does not suppress moisture transfer from the ingredients in the deep-fried food to the clothes, and further prevents a decrease in scuminess and stickiness of the clothes for a long time.

  On the other hand, many batter mixes for fried food containing dietary fiber have been proposed (for example, see Patent Documents 4 to 6), but batter mixes for fried food containing water-swellable dietary fiber impregnated with fats and oils have been proposed to date. Not. In addition, foods containing compressed agglomerates having flavor characteristics, including fiber materials selected from the group consisting of fruit fibers, plant fibers, cereal fibers and mixtures thereof, spray-dried fragrances and fats and oils have been studied (for example, patents) However, fried food has not been studied as the food.

JP 2003-61604 A JP 2008-253145 A JP 2007-61039 A JP-A-5-7470 JP-A-10-327775 JP 2011-87515 A Special table 2008-516622 gazette

  Currently, there is no fried food that can maintain the texture of clothing and keep the texture of freshly fried for a long time. An object of the present invention is to maintain the sackiness of clothes and keep the texture of fried food for a long time, the texture change inhibitor for fried food used for cooking fried food, the batter for fried food, the batter mix for fried food, and the fried food Is to provide.

  In order to solve the above-mentioned problems, the present inventor diligently studied ingredients that are blended in batters and batter mixes used for cooking fried foods and that suppress the absorption of moisture in clothes and moisture in the air for a long time. As a result, the batter containing the water-swellable dietary fiber containing fats and oils, the fried food garment obtained using the batter mix, suppressed the absorption of moisture in the ingredients and moisture in the air for a long time, It has been found that fried foods can maintain the crispness of clothes and can maintain the texture of freshly fried food for a long time, thereby completing the present invention.

That is, the present invention is specified by the following matters.
(1) A texture change inhibitor for deep-fried food, comprising water-swellable dietary fiber containing fat as an active ingredient,
(2) The water-swellable dietary fiber has a water-absorbing ability capable of absorbing 3 to 30 times the mass of the dietary fiber, and the texture change for fried foods described in (1) above Inhibitor,
(3) The water-swellable dietary fiber contains a fat or oil having a mass of 0.3 or more of the mass of the dietary fiber, and the texture change for fried food described in (1) or (2) above Inhibitor,
(4) The water-swellable dietary fiber contains solid fat having a melting point of 45 ° C. or higher and a mass of 0.3 to less than 1 of the mass of the dietary fiber, according to (1) to (3) above The texture change inhibitor for fried foods described in any of the above,
(5) A fried food batter comprising the fried food texture change inhibitor described in any of (1) to (4) above,
(6) A fried food batter containing the fried food texture change inhibitor according to any one of (1) to (4) above, wherein a value obtained by the following formula (I) is 2 or more and 12 or less. Fried food batter, which features
(A / B) × 100 × C (I)
A: Mass of water-swellable dietary fiber derived from a texture change inhibitor for deep-fried food blended in batter B: Mass of batter C: Absorbability of water-swellable plant fiber (7) In (5) or (6) above Fried food cooked using the fried food batter described,
(8) A fried food batter mix containing the fried food texture change inhibitor described in any of (1) to (4) above,
(9) A fried food cooked using the fried food batter mix described in (8) above.

  The texture change inhibitor for fried food of the present invention is blended in clothing materials such as batters, batter mixes, and dusting powders, and can provide a fried food that maintains the texture of clothes and keeps the texture of fried food for a long time.

  The texture change inhibitor for deep-fried food of the present invention contains water-swellable dietary fiber containing fats and oils as an active ingredient. Such water-swellable dietary fiber may be composed of water-swellable dietary fiber or a pulverized fragment thereof. The dietary fiber that constitutes the water-swellable dietary fiber includes fruit-derived citrus fiber; potato fiber, vegetable fiber such as soybean fiber; wheat fiber, barley fiber, rice fiber, sugarcane fiber, etc. These fibers can be specifically exemplified, and one or more of these dietary fibers can be used in combination. Among these water-swellable dietary fibers, citrus fiber, soybean fiber, wheat fiber, barley fiber, and rice fiber are particularly preferable.

  The water-swellable dietary fiber preferably has a water absorption capacity capable of absorbing 3 to 30 times its mass of water, more preferably 4 to 25 times, still more preferably 5 to 25 times, and most preferably 10 It has a water absorption ability that can absorb water of 20 times mass. Citrus fiber with high water absorption is the preferred dietary fiber among the water-swellable dietary fiber, and it is a fly that can maintain the sack of clothes and keep the texture of fried chicken for a long time with a small amount of fiber. Can provide food.

  In the present invention, the water-swellable dietary fiber containing fats and oils means water-swellable dietary fibers whose surfaces are coated with fats or oils, or oils and fats adsorbed on the surfaces, and / or waters impregnated or absorbed with fats and oils. Means swellable dietary fiber.

The kind of fat and oil contained in the water-swellable dietary fiber is not particularly limited. Specific examples of fats and oils contained in the water-swellable dietary fiber are liquid oils, solid fats, hardened oils, extremely hardened oils, and the like, and one or more of these fats and oils are used. If fats and oils are liquid or fluid, water-swellable dietary fiber and fats and oils are mixed, and fats and oils are contained in water-swellable dietary fibers. Moreover, if fats and oils are solid, water-swellable dietary fiber and the melted fats and oils are mixed, and fats and oils are contained in water-swellable dietary fiber.
Moreover, if fats and oils are solid fats, the effect which maintains the sack of clothing and the effect which suppresses the raise of the water | moisture content of clothing over time can be acquired more notably. Solid fat has a preferable melting point of 45 ° C. or higher, more preferably 50 ° C. or higher, and further preferably 55 ° C. or higher.

  The water-swellable dietary fiber preferably contains 0.3 mass or more of fat and oil. If the content of fats and oils is too small, it is not possible to provide fried foods that can maintain the crispness of clothes and keep the texture of freshly fried for a long time. Moreover, when fats and oils are solid fats, water-swellable dietary fiber preferably contains fats and oils with a mass of 0.3 to less than 1. In this case, when 1 or more fats and oils of the mass of water-swellable dietary fiber are contained, the water-swellable dietary fiber containing fats and oils becomes a lump and handling property worsens.

  The texture change inhibitor for deep-fried food of the present invention is within the scope of the effects of the present invention, and sugars, salt, protein, dairy products, thickening polysaccharides, preservatives, seasonings, foaming agents, swelling agents, coloring It may contain a fiber, a fragrance, egg yolk, egg white, dietary fiber other than water-swellable dietary fiber, and the like. The deep-fried food texture change inhibitor of the present invention is blended in a fried food batter.

The amount of the above-mentioned deep-fried food texture change inhibitor to be blended in the fried food batter of the present invention includes batter moisture, ingredients moisture, ingredients to batter to clothing mass ratio, batter thickness, clothing thickness, etc. Can be adjusted as appropriate in view of the influence of The preferable blending amount is 0.05% by mass or more, more preferably 0.1% by mass or more, and further preferably 0.15% by mass in terms of the mass of water-swellable dietary fiber in the batter for fried food. % Or more, and the most preferable amount is 0.2% by mass or more. When the content is too small, the effect of the present invention cannot be obtained sufficiently. Moreover, when the water absorption ability of the water-swellable dietary fiber contained in the above-mentioned fried food texture change inhibitor is taken into consideration, the value obtained by the following formula (I) is preferably 2 or more and 12 or less, preferably 3 or more and 11 or less. More preferably.
(A / B) × 100 × C (I)
A: Mass of water-swellable dietary fiber derived from a texture change inhibitor for deep-fried food blended in batter B: Mass of batter C: Absorption capacity of water-swellable plant fiber

  The fried food batter of the present invention contains water, flours and / or starches, and other raw materials generally blended in fried food batters such as edible fats and oils, sugars, salt, protein, dairy products, emulsifiers , Thickening polysaccharides, preservatives, seasonings, foaming agents, swelling agents, coloring agents, fragrances, egg yolk, egg white, dietary fibers other than water-swelling dietary fibers, and the like.

The food texture change inhibitor for fried food of the present invention can be blended in a batter mix for fried food. The batter mix for fried food containing the texture change inhibitor for fried food of the present invention includes not only batter mix powder but also flour and bread crumb for convenience.
The ingredients dressed using the fried food batter mix of the present invention are fried with the fried food fat. Such fats and oils for fried food include rapeseed oil, safflower oil, safflower oil, cottonseed oil, corn oil, rice bran oil, soybean oil, palm oil and other vegetable oils; lard, beef tallow and other animal oils; these hydrogenated oils and transesterification One or two or more types of fats and oils selected from the group consisting of oils, and fats and oils having nutritional characteristics such as medium chain fatty acid-containing fats and oils can be exemplified.

  In the production of the fried food of the present invention, a flavoring agent such as natural flavor, synthetic flavor, animal and plant extract, seasoning oil, and the like, which are generally added to edible fats and oils, within the scope of the effects of the present invention, For example, tocopherols, silicone resins; emulsifiers for adjusting the viscosity of batters and improving the texture of fried foods can be added to the batter mix and / or frying fats and oils as appropriate.

  The fried food of the present invention is obtained by heating / cooking ingredients dressed in fried oils and fats adjusted to a predetermined temperature. Examples of the cooking method include a method for cooking fried foods in which a dressed ingredient is immersed in an edible oil / fat composition or is heated. The cooking method does not include a so-called “fried” heat treatment. Specifically, the cooking method adjusts the fats and oils for fried food to 160 to 200 ° C, preferably 170 to 190 ° C, more preferably 175 to 185 ° C, and includes the texture change inhibitor for fried foods of the present invention. Depending on the type of ingredients or fried food, add the ingredients covered with batter, and include heating for about 2 to 8 minutes. In addition, the ingredients may be added 1 to 3 times or more as required. A step of inverting may be included.

  The fried food of the present invention is not limited to a specific food. Specific examples of the fried food of the present invention include fried meat such as tonkatsu, chicken cutlet, and cutlet; fried seafood such as fried shrimp and fried squid; Fried chicken etc.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  Rapeseed white squeezed oil, rapeseed extremely hardened oil heated to 80 ° C and melted, or a mixture of rapeseed extremely hardened oil heated to 80 ° C and melted with an emulsifier, citrus fiber 1, citrus fiber 2, okara Fine powder or indigestible dextrin was added to prepare a mixture having the blending amounts shown in Table 1, and compositions A to J were obtained. However, for compositions H and I, the mixture was cooled and passed through a 20 mesh sieve to obtain a powdery composition.

1) DSP Gokyo Food & Chemical Co., Ltd. Herbacel AQ Plus CF-D (water absorption capacity 20 times)
2) Toritogo Flour Milling Co., Ltd. Citrify 100 (water absorption capacity 10 times)
3) Okara powder from Yutec Co., Ltd. (water absorption capacity 6 times)
4) Fiber Sol 2 manufactured by Matsutani Chemical Industry Co., Ltd. (no water absorption)
5) Yokoseki Yushi Kogyo Co., Ltd. 6) Sakamoto Pharmaceutical Co., Ltd. SY Grister TS-5S

The method for measuring the water absorption ability of water-swellable dietary fibers (citrus fiber, okara fine powder and indigestible dextrin) is as follows.
While adding 1 g of water to 1 g of water-swellable dietary fiber in the cup, mix. The amount of water (a multiple of the mass of the water-swellable dietary fiber) immediately before the water-swellable dietary fiber absorbs and swells and becomes a fluid when the cup is tilted is defined as the water-absorbing ability of the water-swellable dietary fiber.

Examples 1-7
Mix powder and compositions A to G in water at 15 to 17 ° C. while stirring at the blending amount shown in Table 2, and add batter as needed so that the batter liquid viscosity becomes 1500 to 1900 cp. A liquid was obtained. The croquette seeds obtained by attaching the batter liquid and bread crumbs obtained in 40 g of potato patties were quickly frozen. Next, the frozen croquette was fried for 7 minutes with edible oil heated to 175 ° C., allowed to cool, and then stored in a plastic case at room temperature. The texture of the croquette 30 minutes after frying, the texture of the croquette 5 hours after frying, and the moisture of the clothes were measured. The results are shown in Table 2.

Examples 8 and 9
A mixture of the mixed powder and the composition H or I and rapeseed white squeezed oil are dispersed in water at 15 to 17 ° C. while stirring at a blending amount shown in Table 2, and the batter liquid viscosity becomes 1500 to 1900 cp. Thus, after adding water as needed and obtaining a batter liquid, the croquette was cooked similarly to Examples 1-7, and the food texture and the water | moisture content of the clothing were measured. The results are shown in Table 2. The evaluation method of the texture of the croquettes of Examples 1 to 9 and the measurement method of the moisture content of the garments are as follows.

Evaluation method of texture of croquette 30 minutes of croquette obtained in Comparative Example 1 described later after eating croquette (hereinafter referred to as “30 minute croquette”) 30 minutes after 10 panelists fried. Based on the above, it was evaluated by the following score.
Score 7: Compared with 30 minutes croquette of Comparative Example 1, I feel sakumi.
Score 6: I feel a sakumi equivalent to the 30-minute croquette of Comparative Example 1.
Score 5: Feels weaker than the 30 minute croquette of Comparative Example 1.
Score 4: Feels weaker than the 30 minute croquette of Comparative Example 1.

In addition, after eating 5 croquettes (hereinafter referred to as “5-hour croquettes”) after 10 panelists fried, the following was evaluated based on the texture of the 5-hour croquettes obtained in Comparative Example 1 described below. It was evaluated by the score shown in.
Score 4: Sakumi is felt much more than the 5-hour croquette of Comparative Example 1.
Score 3: Sakumi is felt slightly more than the 5-hour croquette of Comparative Example 1.
Score 2: Sakumi equivalent to the 5-hour croquette of Comparative Example 1 is felt.
Score 1: Feel weaker than the 5-hour croquette of Comparative Example 1.

How to measure the moisture content of clothing 5 hours Cut the clothing on the top of the croquette with a knife, grind the clothing with the potato putty and batter attached to the inside, crush it with a food processor, and use CUR TURBO SMART SYSTEM5 Moisture was measured.

7) Showa Sangyo Co., Ltd. T-94

Comparative Example 1
The texture of the croquette and the moisture of the clothes were measured in the same manner as in Examples 1 to 7 except that rapeseed white squeezed oil was used in accordance with the formulation shown in Table 3 instead of the compositions A to G. The results are shown in Table 3.

Comparative Example 2
The texture of the croquette and the moisture of the clothes were measured in the same manner as in Examples 1 to 7, except that the composition J was used in accordance with the formulation shown in Table 3 instead of the compositions A to G. The results are shown in Table 3.

Comparative Examples 3 and 4
The citrus fiber was dispersed in water at 15 to 17 ° C. while stirring at the blending amount shown in Table 3, and then rapeseed white squeezed oil was blended in the water dispersion of the citrus fiber swollen with water at the blending amount shown in Table 3. Mix powder was blended to obtain a batter solution. Thereafter, in the same manner as in Examples 1 to 9, the texture of the croquette and the moisture of the clothes were measured. The results are shown in Table 3.

Reference Example Rapeseed white squeezed oil in the blending amount shown in Table 3, rapeseed extremely hardened oil crushed and sieved with a 20 mesh sieve, and mixed powder in water at 15 to 17 ° C. and batter liquid Obtained. Thereafter, in the same manner as in Examples 1 to 9, the texture of the croquette and the moisture of the clothes were measured. The results are shown in Table 3.

Comparison of 30-minute croquette clothing obtained in Examples 1-9, 30-minute croquette clothing containing no dietary fiber of Comparative Example 1, and 30-minute croquette clothing containing dietary fiber having no water absorption capacity of Comparative Example 2 The 30 minutes croquette garment sacks containing dietary fiber not containing the fats of Examples 3 and 4 were comparable. However, the 5 hour croquette clothing sakumi obtained in Examples 1-7 was stronger than the 5 hour croquette clothing sakumi obtained in Comparative Examples 1-4. Moreover, the water | moisture content of the 5-hour croquette clothes of Examples 1, 2, 4-6, 8, and 9 was lower than the 5-hour croquette clothes obtained in Comparative Examples 1-4.
In the reference example, extremely hardened oil was added in the same amount as in Examples 8 and 9. Even in the reference examples, a certain effect on the texture and moisture of the clothing after 5 hours was observed, but these effects were remarkable in Examples 8 and 9.

  The texture change inhibitor for deep-fried food of the present invention is useful for fried foods such as frozen fried food with clothes obtained by using foodstuffs such as batter liquid and dusting powder.

Claims (9)

  A food texture change inhibitor for deep-fried food, comprising water-swellable dietary fiber containing fat as an active ingredient.   The food texture change inhibitor for deep-fried food according to claim 1, wherein the water-swellable dietary fiber has a water absorption ability capable of absorbing water of 3 to 30 times the mass of the dietary fiber.   The food texture change inhibitor for fried food according to claim 1 or 2, wherein the water-swellable dietary fiber contains a fat or oil having a mass of 0.3 or more of the mass of the dietary fiber.   The water-swellable dietary fiber contains a solid fat having a melting point of 45 ° C or higher and a mass of 0.3 to less than 1 of the mass of the dietary fiber, according to any one of claims 1 to 3. A texture change inhibitor for fried foods.   A fried food batter comprising the fried food texture change inhibitor according to any one of claims 1 to 4. It is a batter for fried food containing the texture change inhibitor for fried food according to any one of claims 1 to 4, wherein a value obtained by the following formula (I) is 2 or more and 12 or less. Stickman.
(A / B) × 100 × C (I)
A: Mass of water-swellable dietary fiber derived from a texture change inhibitor for deep-fried food blended in batter B: Mass of batter C: Absorption capacity of water-swellable plant fiber   A fried food cooked using the fried food batter according to claim 5 or 6.   A fried food batter mix comprising the fried food texture change inhibitor according to any one of claims 1 to 4. The fried food cooked using the batter mix for fried foods described in Claim 8.