JP2020099210A - Corn dog mix and method of producing corn dog - Google Patents

Abstract

To provide corn dog mix powders and a method of producing the same, whereby a coating of a corn dog does not harden more than appropriate and a good texture of the corn dog can be kept even if the corn dog is stored in a hot showcase or the like.SOLUTION: Corn dog mix powders of this invention include wheat flour, an expanding agent, a thickener, and β-amylase. The corn dog mix powders further preferably include saccharide and/or an emulsifier. The β-amylase activity is preferably 5-300 IU/g. The thickener preferably includes alginate ester and/or alginate salt. The emulsifier preferably includes one or more kinds selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin. The saccharide is preferably contained 10-40 mass% in the mix powders.SELECTED DRAWING: None

Description

The present invention has a good workability and texture, and an American dog mixed powder which gives an American dog having a good texture even when stored in a hot showcase, and an American using the same. The present invention relates to a dog manufacturing method.

American dogs are obtained by coating ingredients such as sausage stabbed on a skewer with a batter containing wheat flour and a swelling agent as main components, and frying. Due to its unique appearance and texture, it is a popular food product from children to adults. Various proposals have been made in the past to improve the texture of American dogs and the binding property between clothes and ingredients.

For example, in Patent Document 1 below, a mixed flour for American dogs, which comprises wheat flour, an alginic acid ester and/or an alginate, and an emulsifier having a foaming power of 50 to 150 mm by the Ross Miles method, is provided. It is disclosed.

On the other hand, as a composition for bread and confectionery, a composition containing a thickener and an enzyme in addition to wheat flour has been proposed. For example, the following Patent Document 2 contains emulsifier: 0.05 to 5 parts by mass, thickener: 0.001 to 10 parts by mass, enzyme: 0.1 to 2000 ppm with respect to 100 parts by mass of wheat flour. As for the enzyme, a composition for baked bread products, which can be used by selecting from α-amylase, β-amylase, hemicellulase and lipase, is disclosed.

Further, in Patent Document 3 below, a step of preparing a saccharified dough having a saccharification degree of 100 to 2000 by mixing and heating wheat flour, water, and α-amylase, and a final step using the saccharified dough Disclosed is a method for producing bread, which comprises the step of preparing a dough. It is also described that β-amylase, glucoamylase, pullulanase or a mixture of 2 or 3 thereof may be used as the enzyme.

JP, 2018-19645, A WO2014/128873 JP, 2016-106530, A

In recent years, in response to the needs of consumers who want to eat immediately after purchase, hot showcases that can store products at high temperatures have been used. For example, in convenience stores, American dogs are also displayed in hot showcases. It is often sold.
However, when the American dog is stored in a hot showcase, there is a problem that the clothes become harder and the texture becomes tough as the storage time becomes longer. Even in the invention of Patent Document 1, it cannot be said that the above problems have been sufficiently solved. Moreover, the said patent documents 2 and 3 did not pay attention to the said problem peculiar to an American dog, and did not provide the solution means.

Therefore, an object of the present invention is to provide a mixed powder for American dogs and a method for producing the same, in which the batter does not become too hard even when stored in a hot showcase or the like and a good texture can be maintained. ..

The inventors of the present invention have conducted extensive studies to achieve the above object, and by incorporating β-amylase in the mixed powder for American dogs, the clothes do not become too hard even if stored in a hot showcase. The inventors have found that a good texture is maintained and have completed the present invention.

That is, one of the present invention is to provide an American dog mix flour characterized by containing wheat flour, a swelling agent, a thickener, and β-amylase. According to the mixed powder for American dogs of the present invention, the workability during production is good, a crispy texture is obtained, and the clothes do not become too hard even if stored in a hot showcase, It is possible to provide a mixed powder for American dogs that maintains a good texture.

The mixed powder for American dogs of the present invention preferably contains the β-amylase so that the β-amylase activity contained in the mixed powder is 5 to 300 IU/g. According to this, it is possible to provide a mixed powder for American dogs, which has good workability and texture just after production, and further maintains texture even when stored in a hot showcase.

Moreover, in the mixed powder for American dogs of the present invention, it is preferable that the thickener contains an alginic acid ester and/or an alginate. According to this, the binding property with the clothing material can be improved.

Furthermore, in the mixed powder for American dogs of the present invention, the emulsifier is preferably any one or more selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin. According to this, the binding property with the clothing material can be improved.

Further, in the mixed powder for American dogs of the present invention, it is preferable that the sugar be contained in the mixed powder in an amount of 10 to 40% by mass. According to this, a good taste and a light texture with a crispness can be provided.

Another feature of the present invention is that a batter is made using the above-described mixed powder for American dogs, the batter is coated on a skewered ingredient, and the mixture is dipped in heating oil to be oiled. The present invention provides a method for producing an American dog. According to the method for producing an American dog of the present invention, the workability and the crispy texture immediately after the production are good, and the clothes are not too hard even when stored in a hot showcase. We can provide American dogs whose texture is maintained.

In the method for producing an American dog of the present invention, it is preferable to store the fried American dog in a hot showcase. According to this, it is possible to provide an American dog that can be eaten immediately without being reheated, and that even if it is preserved, the batter does not become too hard and a good texture is maintained.

According to the mixed powder for an American dog and the method for producing an American dog of the present invention, the workability and the texture immediately after the production are good, and the batter becomes too hard even when stored in a hot showcase. It is possible to provide a mixed powder for American dogs that has a good texture.

The mixed powder for American dogs of the present invention contains wheat flour, a swelling agent, a thickener, and β-amylase.

In the above description, β-amylase is an exo-type enzyme that cleaves α-1,4 bonds in maltose units from non-reducing terminals such as starch and glycogen. The β-amylase used in the present invention is not particularly limited as long as it can be used as a food, and a commercially available product can be appropriately used. For example, Himaltocin G (product name, HBI Corporation), β-amylase F “Amano” (product name, Amano Enzyme Co., Ltd.), Mochi Fresh (product name, Nisshin Oilio Group Co., Ltd.), β-amylase #1500S (Product name, Nagase Chemtex Co., Ltd.), BETALASE 1500LA (Product name, Nippon Biocon Co., Ltd.) and the like can be used.

The amount of β-amylase to be mixed with the mix powder is not particularly limited and may be appropriately adjusted, but the β-amylase activity per 1 g of the mix powder is preferably 5 to 300 IU, more preferably 5 to 150 IU. Thus, it is preferable to contain β-amylase. If the β-amylase activity per 1 g of the mixed flour is less than 5 IU, the effect of the addition tends to be insufficient, and if the β-amylase activity per 300 g of the mixed flour exceeds 300 IU, excessive looseness occurs in the American dog dough. As a result, workability tends to deteriorate, and the crispness immediately after production tends to decrease.

The β-amylase activity can be measured according to 3.4.2 β-amylase measuring method described in New Food Analysis Handbook (published by Kenkosha Co., Ltd.). As the enzyme unit, the amount of enzyme that catalyzes the change of 1 μmol of substrate per minute under standard conditions is 1 unit (international unit: IU).

The wheat flour used in the present invention is not particularly limited, and soft flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour and the like can be used.

However, heat-treated wheat flour can be used as at least part of the wheat flour. By using the heat-treated wheat flour, it is possible to obtain an American dog with a more crispy feeling. This is because in heat-treated wheat flour, the proteins that form gluten, gliadin and glutenin, are heat-denatured, and gluten is difficult to form when hydrolyzed into a dough. It is considered that the oil is easily absorbed.

When heat-treated wheat flour is used, it is more preferable to use it in combination with non-heat-treated wheat flour. According to this, heat-treated wheat flour tends to be inferior in that it forms the skeleton of American dogs due to difficulty in forming gluten, but by partially blending non-heat-treated wheat flour, the above heat treatment is supplemented while compensating for the drawbacks. You can enjoy the benefits of flour. Moreover, the degree of heat denaturation of the protein in the whole wheat flour can be adjusted more easily by adjusting the blending ratio thereof. In this case, the blending ratio of the heat-treated wheat flour and the non-heat-treated wheat flour is preferably 1:0.1 to 4.0, more preferably 1:0.1 to 1.5 in terms of dry mass ratio.

As the heat-treated wheat flour, one prepared by heat-treating general wheat flour may be used, or one prepared by heat-treating wheat grains and then crushing may be used. The heat treatment may be performed under conditions such as temperature and time for denaturing the protein in wheat flour, and may be performed under either wet heat or dry heat conditions. It can also be done by hot air drying.

The swelling agent used in the present invention is not particularly limited as long as it has a gas generating function.

The characteristics of gas generation by the expanding agent can be adjusted by the combination of the types of the alkaline agent and the acidic agent contained in the expanding agent and the compounding ratio. More specifically, it can be adjusted by the combination and mixing ratio of the types of the alkaline agent, the fast-acting acidic agent and the slow-acting acidic agent contained in the swelling agent. For example, if you want to increase the cumulative gas amount, increase the compounding amount of the fast-acting acidic agent, decrease the compounding amount of the slow-acting acidic agent, and if you want to lower the cumulative gas amount, mix the amount of the slow-acting acidic agent. And the compounding amount of the fast-acting acid agent may be decreased.

The alkali agent and the acid agent used for the swelling agent are not particularly limited as long as they can be used as foods. Examples of the alkaline agent include sodium hydrogen carbonate and the like. Examples of the fast-acting acidic agent include tartaric acid, fumaric acid, and salts thereof, and more specifically, potassium hydrogen tartrate, fumaric acid, monosodium fumarate, and the like. Examples of the slow-acting acidic agent include phosphates, pyrophosphates, gluconodeltalacun, and the like, and more specifically, primary calcium phosphate, acidic sodium pyrophosphate, gluconodeltalactone, and the like.

The thickener used in the present invention is not particularly limited, and xanthan gum, guar gum, locust bean gum, alginate ester, alginate, agar, gelatin, pectin and the like can be used. By using these thickeners, it is possible to improve the binding property with clothing material.

The mixed powder for American dogs of the present invention contains 30 to 80% by mass of the wheat flour, 1 to 5% by mass of the expanding agent, and 1 to 5% by mass of the swelling agent in terms of dry matter (the total amount when plural kinds are used). It is preferable to contain 0.1 to 1.5% by mass, 40 to 70% by mass of the wheat flour, 1.5 to 4.5% by mass of the expanding agent, and 0.1 to 1.5% of the thickening agent. It is more preferable that the content thereof be% by mass. Thereby, the wheat flour, the swelling agent, and the thickener each act effectively to obtain an American dog of excellent quality.

The mixed powder for American dogs of the present invention further contains a saccharide and/or an emulsifier.

Sugar is preferable as the saccharide used in the present invention, but the sugar is not limited thereto. For example, glucose, lactose, trehalose, sorbitol, dextrin, powdered starch syrup and the like can also be used.

The mixed powder for American dogs of the present invention preferably contains 10 to 40% by mass, and more preferably 15 to 30% by mass, of the above-mentioned sugars in terms of dry matter. When the content of the saccharide is less than the above range, the flavor tends to be poor, and it tends to be difficult to obtain a light texture with a crispness, and when the content exceeds the above range, the sweetness is too strong or it is easily burnt. There is a tendency to become.

The emulsifier used in the present invention is not particularly limited and, for example, glycerin fatty acid ester, propylene glycol fatty acid ester, lecithin, sucrose fatty acid ester, polyglycerin ester and the like can be used.

The mixed powder for American dogs of the present invention preferably contains an emulsifier in an amount of 0.05 to 2.0% by mass, and more preferably 0.1 to 1.0% by mass in terms of a dry matter. When the content of the emulsifier is within the above range, it tends to have an effect of imparting a crispy texture to the clothes of American dogs and preventing aging of the texture over time.

Furthermore, in addition to the above, the American dog mix of the present invention may also contain flour other than wheat flour, salt, starch, vegetable protein (soy protein, etc.), egg powder (whole egg, egg white, egg yolk, etc.) as necessary. However, dairy products (skim milk powder, etc.), dietary fiber, seasonings, flavors, coloring agents and the like can be contained.

The mix for American dogs of the present invention can be made into a batter for American dogs by adding water or milk. The amount of water may be appropriately adjusted, but is typically preferably 50 to 100 parts by mass, and more typically 60 to 90 parts by mass with respect to 100 parts by mass of the mix.

Using the batter, an American dog can be produced according to a conventionally known procedure. Specifically, a batter is attached to the surface of ingredients such as skewered sausage, Frankfurt, etc., the entire ingredients are covered to a thickness of about 3 to 5 mm, and immersed in heating oil at 160 to 190°C. Then, by frying for about 3 to 10 minutes, an American dog can be obtained.

In addition, after frying, it should be stored at a high temperature (for example, 60 to 90°C, preferably 70 to 80°C) for a long time (for example, 1 to 10 hours, preferably 2 to 8 hours) in a hot showcase or the like. Is possible. When the mixed flour of the present invention is used, even if the dog is an American dog stored in a hot showcase or the like, the batter does not become too hard and a good texture is maintained.

The American dog produced using the mixed powder of the present invention is not limited to being stored in a hot showcase, but may be stored at ordinary room temperature for a long time, or may be heated by heating in a microwave oven. However, good texture is maintained.

<Experimental Example 1>
1. Production of American Dog American dogs were produced by preparing the mixed powders for Comparative Examples 1 to 6 and Example 1 with the formulations shown in Table 1 below. The enzyme preparations 1 to 6 used are shown in Table 2.

Specifically, 70 to 80 parts by mass of water is added to 100 parts by mass of the mix to make a batter, and about 35 g of sausage stabbed on a skewer is covered with about 65 g of the batter so that the entire sausage is covered. The mixture was attached, and the skewer was held by hand, immersed in 180° C. salad oil from the tip side, and fried for 6 minutes.

The manufactured American dog was stored in a hot showcase (manufactured by Sanyo Electric Co., Ltd.) at 75° C. for 6 hours.

2. Evaluation The workability in the production of American dogs, the texture of crispy American dogs immediately after frying (crispy texture), and the texture after storage for 6 hours (surface hardness) were evaluated. The evaluation was based on the American dog of Comparative Example 1 (3 points), 5 points were superior, 4 points were slightly superior, 3 points were equivalent, 2 points were inferior and 1 point was inferior. The average score of 7 panelists was calculated and shown in Table 3.

As shown in Table 3, in Example 1 containing β-amylase, the workability and the crispy feeling immediately after frying were excellent, and the texture was not too hard even after the hot showcase was stored. Was evaluated as being maintained.

However, Comparative Example 6 containing α-amylase and Comparative Examples 3 to 5 containing other enzymes were evaluated to be inferior in workability, texture immediately after production, and texture after storage.

<Experimental example 2>
1. Manufacture of American dog The mixed powder for American dogs of Comparative Example 1 and Examples 1 to 3 was prepared with the formulations shown in Table 4 below, and American dogs were manufactured in the same manner as in Experimental Example 1 above. The enzyme preparations 6 to 8 used are shown in Table 5.

2. Evaluation The workability in the production of American dogs, the texture of American dogs immediately after frying (crunchiness), and the texture after storage for 6 hours (surface hardness) were evaluated in the same manner as in Experimental Example 1 above, The results are shown in Table 6.

As shown in Table 6, in Examples 1 to 3 containing β-amylase, the workability and the crispness immediately after frying were excellent, and the clothes were not too hard even after being stored in the hot showcase. It was evaluated that the texture was maintained.

<Experimental example 3>
1. Manufacture of American dogs Mixed powders for American dogs of Comparative Example 1 and Examples 4 to 9 were prepared according to the formulations shown in Table 7 below, and American dogs were manufactured in the same manner as in Experimental Example 1 above.

2. Evaluation The workability in the production of American dogs, the texture of American dogs immediately after frying (crunchiness), and the texture after storage for 6 hours (surface hardness) were evaluated in the same manner as in Experimental Example 1 above, The results are shown in Table 8.

As shown in Table 8, in Examples 4 to 9 containing β-amylase, it was evaluated that the good texture was maintained so that the clothes did not become too hard even after being stored in the hot showcase. Particularly, in Examples 5 to 8 containing β-amylase such that the β-amylase activity per 1 g of the mixed powder was 5 to 300 IU, the texture after storage in the hot showcase was evaluated higher.

Claims (8)

A mixed flour for an American dog, which comprises wheat flour, a swelling agent, a thickener, and β-amylase. Furthermore, the mixed powder for American dogs of Claim 1 containing a saccharide and/or an emulsifier. The mixed powder for American dogs according to claim 1 or 2, which contains the β-amylase such that the β-amylase activity in the mixed powder is 5 to 300 IU/g. The mixed powder for American dogs according to any one of claims 1 to 3, wherein the thickener contains an alginic acid ester and/or an alginate. The mixed powder for American dogs according to any one of claims 1 to 4, wherein the emulsifier is any one or two or more selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin. The mixed powder for American dogs according to any one of claims 1 to 5, wherein the mixed sugar contains 10 to 40 mass% of the sugar. A batter is made using the mixed powder for American dogs according to any one of claims 1 to 6, and the batter is coated on a skewered ingredient, and the mixture is dipped in heating oil for frying. Characteristic American dog manufacturing method. The method for producing an American dog according to claim 7, wherein the fried American dog is stored in a hot showcase.