JP2021193938A - Production method of dried vegetable for breader mix - Google Patents

Abstract

To provide a production method of dried vegetables for a breader mix free from adding fried color too much to vegetables of coating in frying without spoiling the texture of coating.SOLUTION: A production method of dried vegetables to be used for a breader mix is a production method of dried vegetables, including soaking vegetables in water before drying. A soaking method includes preferably using water at 20°C or more and 100°C or less, and performing for 0.2 hour or more and 48 hours or less. In the case of that dried vegetable is potato, the total amount of fructose and glucose after drying is preferably 2 mass% or less.SELECTED DRAWING: None

Description

The present invention relates to a method for producing dried vegetables for a blender mix.

The breader mix contains flour, starch, corn grits, bread crumbs, crushed crackers, etc. as raw materials, and although it has various shapes such as powder, granules, and flakes, it can be directly sprinkled on the ingredients or adhered via a batter. By doing so, the texture and appearance of the fried food are changed.
With time, the fried food loses its crispy texture and tends to be crispy, and even when it is reheated in a microwave oven or the like, the texture tends to deteriorate.
As a method of improving the texture and preventing the deterioration of the texture over time by using the breader mix, for example, it contains glutinous rice flour that has been moist-heat-treated for 5 to 60 minutes at a product temperature of 70 to 130 ° C. under normal pressure. A blender mix for fried foods is known (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2013-146250

Further, as a bledder mix that has a characteristic appearance and differentiates fried foods, for example, a bledder mix containing vegetables such as dried garlic, onions, and herbs having a certain size is known.
In this case, depending on the vegetables used, the fried color of the vegetables may be too much and the commercial value may be impaired at the time of frying.
Therefore, it is an object of the invention to provide a method for producing dried vegetables for batter mix, which does not impair the texture of the batter and does not cause the vegetables in the batter to become too deep-fried during frying.

As a result of diligent research to achieve the above-mentioned object, the present inventors soak the dried vegetables used for the breader mix in water before drying, and reduce sugars (particularly fructose and glucose) in the dried vegetables. We have found that by reducing the content of glucose, it is possible to prevent the vegetables in the batter from becoming too fructose during frying, and have completed the present invention.
Therefore, the present invention is a method for producing dried vegetables used for a breader mix, which comprises immersing the vegetables in water before drying.
As the dipping method, it is preferable to use water having a temperature of 20 ° C. or higher and 100 ° C. or lower for 0.2 hours or more and 48 hours or less.
When the dried vegetables are potatoes, it is preferable that the total amount of fructose and glucose is 2% or less by mass.

By using the batter mix containing dried vegetables produced by the production method of the present invention, it is possible to obtain a fried food that does not impair the texture of the batter and does not cause the vegetables in the batter to become too deep-fried during frying. ..

Hereinafter, the present invention will be described in detail.
Dried vegetables used in the breeder mix tend to be fried when they are high in sugars (reducing sugars; especially fructose and glucose).
This is because the Maillard reaction is generally likely to occur when a large amount of sugars (reducing sugars; fructose and glucose) are contained.
For example, potatoes contain a large amount of sugars (reducing sugars; fructose and glucose), so if they are soaked so that the total amount of fructose and glucose after drying is 2% by mass or less, the color will be too deep. Is gone.
The vegetables that can be used in the present invention are not particularly limited, and examples thereof include potatoes, carrots, gobos, purple potatoes, garlics, onions, etc., but as described above, there are many sugars (reducing sugars; fructose and glucose). The case of contained vegetables is effective.

The method for producing dried vegetables of the present invention is characterized by immersing the vegetables in water before drying, but other than this, a known method for producing dried vegetables can be used.
For example, the following method can be mentioned as an example.
First, the vegetables to be used are cut into an appropriate size and molded before being immersed in water.
In terms of texture, the size is preferably such that the size after drying passes through a sieve having an opening of 6 mm and remains on a sieve having a mesh size of 200 μm.
With this size, the shape is not particularly limited, and examples thereof include strips, granules, and rods.
Since the size after drying can be adjusted by appropriately adjusting the size of the vegetables before drying, it is necessary to adjust the size appropriately before drying in order to reduce the loss due to sieving after drying. preferable.
In the case of freeze-drying, the size does not change much before and after drying, so it is easy to adjust.

Next, the vegetables formed by cutting or the like are immersed in water.
The water used for soaking is not particularly limited as long as sugars (reducing sugar; fructose and glucose) can be removed from the vegetables.
The preferable water temperature for the immersion performed in the step before drying is 20 ° C. or higher and 100 ° C. or lower.
Further, the water does not have to be pure water, and various additives can be used as needed.
For example, in the case of potatoes, citric acid or the like may be added in order to suppress discoloration (blackening).

Next, the soaked vegetables are dried, but the texture is improved by boiling the vegetables before drying as compared with the case where the vegetables are not boiled.
It is desirable that the boiling process be soft enough to pass through when a bamboo skewer (toothpick, fork) is stabbed at 90 ° C or higher and 100 ° C or lower for about 5 to 10 minutes.

In the present invention, the method for drying vegetables is not particularly limited as long as it can be dried so that the moisture value is 15% by mass or less in terms of texture, and for example, hot air drying, freeze drying, etc. are used. Can be mentioned.
In terms of texture, drying by freeze-drying is preferable.

The dried vegetables obtained by the production method of the present invention are mixed well with other materials for blender mix and used as a blender mix.
The materials other than the dried vegetables may be the same as those of the conventional breader mix, and the preparation method and the method of use may be the same as those of the conventional breader mix.
For example, other materials for blender mix include starch, flour, egg flour, thickener, salt, seasoning, spice, flavor, coloring agent and the like.
These blending amounts may be the blending amounts conventionally used in the blender mix.
The mixing method may be a conventional method of mixing a blender mix, and examples thereof include a method of hand mixing and a method of using a mixer such as a ribbon mixer, a nouter mixer, a cascade mixer, a drum mixer, and a V-type mixer. Can be done.

The method of using the bledder mix containing dried vegetables obtained by the production method of the present invention is not particularly limited and may be the same as that of the conventional bledder mix.
For example, it can be used by directly sprinkling it on the ingredients or by adhering it through a batter.
The method of storing and eating the obtained fried food may be the same as that of the fried food using the conventional breader mix.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

・ Test Example 1 (potato / immersion time)
[Examples 1 to 4, Comparative Examples 1 to 2]
(1) Preparation of dried potatoes Peeled potatoes were cut into rods of 3 mm × 3 mm × 10 mm.
This was immersed in water having a water temperature of 80 ° C. and left at an atmospheric temperature of 25 ° C. for a time shown in Table 1.
Then, it was boiled in water at 90 ° C. for 5 minutes.
Then, the potatoes were thoroughly drained, frozen at −40 ° C. for 12 hours, and further dried for 22 hours using a vacuum dryer (RLEIII-103 manufactured by Kyowa Vacuum Technology Co., Ltd.) to obtain dried potatoes having a moisture value of 1%.
(2) Preparation of seasoning liquid After mixing 14 parts by mass of salt, 9 parts by mass of monosodium glutamate, 5 parts by mass of black pepper and 72 parts by mass of cornstarch, 11.5 parts by mass of water was added to prepare a seasoning liquid.
(3) Preparation of batter To prepare a batter by adding 170 parts by mass of water to 50 parts by mass of weak wheat flour, 20 parts by mass of corn flour, 23 parts by mass of wheat starch, 5 parts by mass of salt, and 2 parts by mass of monosodium glutamate. ..
(4) Preparation of blender mix 10 parts by mass of dried potatoes, 13 parts by mass of corn flour, 70 parts by mass of flour, 3 parts by mass of salt and 4 parts by mass of monosodium glutamate obtained in (1) above are mixed well. A blender mix was prepared.
(5) Preparation of fried chicken Thigh meat is chopped into 85 g pieces, and the seasoning liquid obtained in (2) above is tumbled to 100 parts by mass of the chicken thigh meat and soaked in the meat. I let you in.
100 parts by mass of this chicken thigh meat is covered with 20 parts by mass of the batter obtained in (3) above, 15 parts by mass of the breader mix obtained in (4) above is attached, and the chicken thigh meat is fried in salad oil at 170 ° C. for 1 minute. Then, the chicken was heated in steam convection at 140 ° C. and 70% humidity for 8 minutes, and then frozen.
The frozen chicken thighs were fried in salad oil at 170 ° C. for 5 minutes while still frozen to obtain fried chicken.
After frying, it was allowed to cool and evaluated.
The evaluation was performed with the following evaluation criteria as a control (3 points) in the case of not being immersed by 10 panelists.
・ Texture 5 points ・ ・ ・ Crispy and crispy, good 4 points ・ ・ ・ Slightly crispy and crispy, slightly good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly crispy and chewed Difficult, slightly bad 1 point ... Crisp, hard to bite, bad, appearance 5 points ... Dried vegetables are not too dark and the vegetable color remains good 4 points ... Dried vegetables The fried color is not too dark and the vegetable color remains a little, so it is a little good 3 points ... Normal 2 points ... The fried color of the dried vegetables is a little dark and the vegetable color does not remain so much 1 point ・・ ・ Dried vegetables have a deep fried color and almost no vegetable color remains, which is bad. Table 1 shows the obtained evaluation results.

When not immersed (Comparative Example 1) or when the immersion time was too short (Comparative Example 2), the effect was not sufficiently obtained.

・ Test Example 2 (potato / immersion temperature)
[Examples 5 to 7]
In Example 2 of Test Example 1, the evaluation was performed in the same manner as in Test Example 1 except that the temperature of the water to be immersed was changed as shown in Table 2.
The obtained evaluation results are shown in Table 2.

Excellent results were obtained when the temperature of the immersion water was 20 ° C to 100 ° C, including the case of Test Example 1.

・ Test Example 3 (Potato / Immersion water type)
[Examples 8 to 11]
In Example 2 of Test Example 1, the evaluation was performed in the same manner as in Test Example 1 except that the type of water to be immersed was changed as shown in Table 3.
The obtained evaluation results are shown in Table 3.
In Table 3, "SAPP" is "acidic disodium pyrophosphate".

The effect was also obtained with water containing additives.

・ Test Example 4 (Vegetable type 1)
In Example 2 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the types of vegetables were changed as shown in Table 4.
The obtained evaluation results are shown in Table 4.

・ Test Example 5 (Vegetable type 2)
In Comparative Example 1 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the types of vegetables were changed as shown in Table 5.
The obtained evaluation results are shown in Table 5.

The effect was obtained even if the types of vegetables were different.

Claims (3)

A method for producing dried vegetables used for a breeder mix, which comprises immersing the vegetables in water before drying. The method for producing dried vegetables according to claim 1, wherein the dipping method uses water at 20 ° C. or higher and 100 ° C. or lower, and is 0.2 hours or longer and 48 hours or shorter. The method for producing dried vegetables according to claim 1 or 2, wherein when the dried vegetables are potatoes, the vegetables are soaked so that the total amount of fructose and glucose after drying is 2% by mass or less.