JP2024042645A - Breader mix - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deep-fried food-like product that effectively produces gas when prepared using minimal oil, presenting a pleasing appearance akin to that of deep-fried foods.

SOLUTION: A deep-fried food-like product comprises an expanding agent, and at least one selected from the group consisting of grain flour and starch. The expanding agent comprises a gas generating agent and an acidic agent. As measured in accordance with the gas generation measurement method set forth in Japan's Specifications and Standards for Food Additives (9th edition), the amount of gas generated 30 seconds after the start of gas generation is 30-80 mL/g.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a blender mix and a method for producing fried food-like battered foods using the blender mix.

Fried foods such as karaage and tempura are usually produced by attaching batter to ingredients such as vegetables and meat to produce fried dough, and then deep-frying this in a large amount of hot oil. . Fried foods are delicious foods with the aroma of fried batter and the juiciness of the ingredients covered in the batter, but on the other hand, they are high in calories because they contain a large amount of oil. Furthermore, since fried foods use a large amount of oil for cooking, preparation and cleanup are time-consuming.

Attempts have been made to use less oil to produce foods that have the appearance and flavor of fried foods. For example, fried food can be prepared by frying, which involves heating the fried seeds in several to tens of mL of oil, or by frying, which involves dipping the fried seeds in oil to a depth of about 1 to 2 cm and heating them while turning frequently. A method of manufacturing is known. However, deep-fried foods that are cooked with a small amount of oil tend to cause the batter to stick together or become unevenly heated during cooking, and also tend to lack the uneven appearance typical of fried foods. They are often inferior in appearance and texture compared to fried foods. Patent Documents 1 and 2 disclose fried flour because the batter does not stick to each other when fried. The fried chicken flour of Patent Document 1 contains soybean flour whose particle size and water-soluble nitrogen index (NSI) are each within specific ranges. The fried flour of Patent Document 2 contains durum wheat flour having a particle size in a specific range.

Bulking agents are sometimes added to the coatings of fried foods. When a batter containing a leavening agent is heated with oil, it generates gas and expands, resulting in a porous and crispy batter. Patent Document 3 discloses a corn dog mix containing an expanding agent, in which when 80 mL of water at 40°C is added to 100 g of the mix and stirred, the total amount of gas generated by the expanding agent is increased within 10 minutes from the start of stirring. A mix that generates a cumulative gas amount of 45 to 55% of the theoretical value is described, and it is also stated that when this mix is used, a corn dog with good appearance and texture can be obtained. Patent Document 4 describes the production of fried-like foods with good appearance and texture using a non-fried chicken mix containing a baked and pulverized product derived from wheat flour, a deliquescent food material, a heat-coagulable food material, oil and fat, and an expanding agent. It describes what you can do.

Japanese Patent Application Publication No. 2008-35791 Japanese Patent Application Publication No. 2008-35792 Japanese Patent Application Publication No. 2016-93115 JP2003-284518A

When cooking fried foods with a small amount of oil, there are parts of the batter that are heated with oil and parts that are not heated during cooking, which causes uneven heating of the batter. At this time, if the coating material contains an expanding agent, the uneven heating causes uneven gas generation from the coating material, which adversely affects the appearance and texture of the fried food-like food.

The present invention is to produce a fried food-like battered food that appropriately generates gas when cooked using a small amount of oil and has a uniform color and a good uneven appearance like deep-fried fried food. We provide blender mixes that can be used.

By using a blender mix that contains a leavening agent that generates a specific amount of gas early after the start of cooking when subjected to deep frying, the present invention enables deep frying with a small amount of oil. It has been found that it is possible to produce a fried food-like battered food that has a uniform color and a good uneven appearance like a deep-fried food.

Accordingly, the present invention provides:
[1] Contains a leavening agent and one or more types selected from the group consisting of flours and starches,
The expanding agent contains a gas generating agent and an acidic agent, and the amount of gas generated after 30 seconds of gas generation is 30 to 80 mL/g as measured according to the gas generation method described in the 9th edition of the Food Additives Official Standards. is,
blender mix.
[2] The blender mix according to [1], wherein the acidic agent is one or more selected from the group consisting of sodium dihydrogen phosphate, potassium hydrogen tartrate, and glucono delta lactone.
[3] The blender mix according to [1] or [2], wherein the gas generating agent is sodium hydrogen carbonate.
[4] The blender mix according to any one of [1] to [3], containing 0.05 to 1.8% by mass of the swelling agent.
[5] Including mixing a leavening agent and one or more types selected from the group consisting of grain flours and starches,
The expanding agent contains a gas generating agent and an acidic agent, and the amount of gas generated is 30 to 80 mL/g after 30 seconds of gas generation when measured according to the gas generation method described in the 9th edition of the Food Additives Official Standards. be,
How to make blender mix.
[6] The method according to [5], wherein the blender mix contains 0.05 to 1.8% by mass of the expanding agent.
[7] A method for producing a fried food-like battered food material, the method comprising adhering the blender mix according to any one of [1] to [4] to an ingredient.
[8] A method for producing a fried food-like battered food, which comprises frying or grilling the ingredients to which the blender mix according to any one of [1] to [4] has been attached, with oil.
[9] The method according to [8], wherein the grilling is frying.

The blender mix of the present invention can generate gas in an appropriate amount and timing when cooking with a small amount of oil. Therefore, according to the blender mix of the present invention, by cooking with a small amount of oil, it is possible to produce a fried food-like battered food that has a uniform color and a good uneven appearance like a deep-fried fried food. Can be done.

The blender mix of the present invention contains a leavening agent. The swelling agent contains a gas generating agent and an acidic agent as essential components.

The gas generating agent and acidic agent may be edible. Examples of the gas generating agent include sodium hydrogen carbonate and ammonium hydrogen carbonate, and any one or more of these may be used. Examples of the acidic agent include potassium hydrogen tartrate, sodium dihydrogen phosphate, calcium dihydrogen phosphate, tartaric acid, alum, fumaric acid, sodium phosphate, glucono delta lactone, sodium acid pyrophosphate, and sodium aluminum acid phosphate, and any one or any two or more of these may be used in combination. Alternatively, the leavening agent used in the present invention may be a combination of commercially available leavening agents selected appropriately, or a combination of commercially available gas generating agents and acidic agents selected appropriately.

The expanding agent used in the present invention is characterized by having a specific gas generating ability. In this specification, the gas generating capacity of the expanding agent is determined according to the gas generating method (hereinafter also referred to as the "official method") described in the 9th edition of the Official Food Additives Standard (2018, Ministry of Health, Labor and Welfare, Consumer Affairs Agency). It is defined as the measured amount of gas generated 30 seconds after gas generation (cumulative amount of gas generated 30 seconds after the start of gas generation). This official method is a method for measuring the amount of gas generated from a synthetic expanding agent, which is described in "32. Measuring method for emitted gas" in the 9th edition of the Food Additives Official Standards. In addition, in the official method described in the 9th edition of the Food Additives Official Standards mentioned above, the amount of gas generated 3 minutes after gas generation (cumulative amount of gas generated from the start of gas generation to 3 minutes later) is measured. However, the amount of gas generated by the expanding agent used in the present invention is a value obtained by measuring the amount of gas generated 30 seconds after gas generation according to the procedure of the official method.

More specifically, for the expanding agent used in the present invention, the procedure for measuring the amount of gas generated after 30 seconds of gas generation according to the official method is as follows.
(Device)
Prepare the following equipment.
A: Round bottom flask for gas generation (capacity approx. 300mL)
B: Water bath C: Acid addition funnel D: Condenser E: Three-way cock F: Gas burette with outer jacket tube (capacity approximately 300 mL, graduated in 1 mL increments)
G: Level bottle (capacity approx. 400mL)
H: Thermometer Arrange the instruments to construct a measuring device. The arrangement of the equipment follows the 9th edition of the Food Additives Official Standards ``Evolved Gas Measurement Method.'' The general explanation is as follows: A is placed in B. C is connected to A. Further, A is connected to F via D and E in this order. A rubber tube is connected to the bottom of F, and F and G are connected through this. Moreover, H is installed in F to measure the internal temperature.

(Preparation of replacement solution)
Weigh 100 g of sodium chloride, dissolve it in 350 mL of water, add 1 g of sodium bicarbonate, and add hydrochloric acid (1→3) until it becomes slightly acidic relative to the methyl orange test solution.

(procedure)
1. Pour 2.0 g of the sample (expansion agent) into A containing 100 mL of water, connect the device, open E, move G up and down to move the internal displacement solution, and bring it to zero on the F scale. match. Pour water into D, turn E to penetrate D and F, then add 20 mL of hydrochloric acid (1→3) dropwise from C, immediately close the cock of C, and shake flask A gently from time to time. Heat in water bath B at 75°C, and lower G as the liquid level in F decreases. After 30 seconds, read the liquid level scale V (mL) when the liquid levels of F and G are in equilibrium, and at the same time read the temperature t° C. of the generated gas using H. The amount of generated gas V ₀ (mL) in the standard state is determined using the following formula. A blank test value v (mL) is separately determined and corrected.

The swelling agent used in the present invention has an amount of generated gas of 30 to 80 mL/g, preferably 40 to 80 mL/g, and more preferably 40 to 70 mL/g after 30 seconds of gas generation, as measured according to the official method. Ingredients coated with a blender mix containing a leavening agent that has the ability to generate gas are heated by cooking in a small amount of oil, turning frequently as necessary. While the clothing in the area where the product is located is moderately gas-generated, swells, and hardens in a porous state, the clothing in the vicinity is not damaged by the generated gas.

The above-mentioned expanding agent having the ability to generate gas can be obtained without excessive trial and error by making a sample by appropriately combining the above-mentioned gas generating agent and an acidic agent, or a commercially available expanding agent, and measuring this according to the official method. You can choose. It is preferable to use one or more selected from the group consisting of sodium dihydrogen phosphate, potassium hydrogen tartrate, and glucono delta lactone as the acidic agent because it is easy to adjust the gas generating ability of the swelling agent to the above range. .

The swelling agent used in the present invention may contain components other than the above-mentioned gas generating agent and acidic agent, such as excipients and blocking agents, as necessary.

The content of the expanding agent in the blender mix of the present invention is, for example, 0.05 to 1.8% by mass, preferably 0.1 to 1.5% by mass, more preferably 0.05% by mass, based on the total mass of the mix. The amount is 3 to 1.2% by weight, more preferably 0.5 to 1.0% by weight. If the content of the leavening agent in the mix is too low, the batter may not rise as much and the texture may become hard; on the other hand, if the content of the leavening agent in the mix is too high, the batter may become greasy. The batter may burst during cooking and cause oil to splatter.

The blender mix of the present invention contains at least one selected from the group consisting of grain flours and starches as a main component. Examples of the flour include, but are not limited to, wheat flour such as strong flour, semi-strong flour, medium flour, weak flour, and durum wheat flour, rice flour, and barley flour. Examples of the starches include, but are not limited to, unprocessed starches such as potato starch, rice starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, and processed starches thereof. The flours and starches listed above can be used alone or in combination of two or more. Preferably, the blender mix of the present invention contains one or more selected from the group consisting of wheat flour and potato starch. The total content of the flours and starches in the blender mix of the present invention may be, for example, 99.95% by mass or less, preferably 50 to 99.9% by mass, more preferably 50 to 99.9% by mass, based on the total mass of the mix. is 60 to 99.7% by mass, more preferably 70 to 99.5% by mass.

In addition to the above-mentioned leavening agents, flours, and starches, the blender mix of the present invention also contains other raw materials conventionally used in batters for deep-frying, such as sugars, proteins, dietary fiber, and thickeners. , emulsifiers, spices, seasonings, vitamins, minerals, pigments, fragrances, etc. These other raw materials can be used alone or in combination of two or more. The content of the other raw materials in the blender mix of the present invention is preferably 49.9% by mass or less, more preferably 39.9% by mass or less, even more preferably 29.9% by mass, based on the total mass of the composition. % by mass or less.

The blender mix of the present invention can be produced by mixing the above-mentioned leavening agent, at least one selected from the group consisting of flours and starches, and, if necessary, the other raw materials mentioned above. The blender mix of the present invention is basically a powder composition, but may partially contain large grains or small pieces. The blender mix of the present invention can be used as a coating material in the production of various fried foods and fried-like battered foods. Preferably, the blender mix of the present invention is used as a coating material for fried-like battered foods produced by heating cooking using a small amount of oil, such as stir-frying or deep-frying cooking. The breader mix of the present invention is used as a coating material for mafushi type.

Fried foods and fried-like battered foods can be produced using the blender mix of the present invention. The method for producing fried foods using the blender mix of the present invention includes deep-frying ingredients to which the blender mix is attached. The method for producing a fried food-like battered food using the blender mix of the present invention includes cooking the ingredients to which the blender mix is attached using a small amount of oil, such as frying or grilling with oil. including cooking, preferably frying and cooking. More specifically, the blender mix is applied to the surface of ingredients to prepare a material for fried food or fried food-like battered food. Next, the material is deep-fried to produce a fried food. Alternatively, a fried food-like battered food is produced by cooking the material with oil as described above.

As the ingredients to which the blender mix of the present invention is attached, ingredients used for fried foods can be used. Examples of the ingredients include, but are not limited to, meat such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is not particularly limited. Furthermore, in order to increase the adhesion of the blender mix of the present invention to the ingredients, the ingredients may be sprinkled with flour, starch, or the like in advance before the blender mix is attached to the ingredients. Alternatively, water, seasoning liquid, egg liquid, batter liquid, etc. may be applied to the ingredients in advance before the blender mix is applied.

In one embodiment, the powder of the blender mix of the present invention is applied to the surface of the ingredients as a blender. The operation of attaching the powder blender to the ingredients is a general operation for attaching the blender to the ingredients, such as 1) an operation of sprinkling the blender over the ingredients, 2) the blender and the ingredients. 3) Place the blender in a relatively wide container such as a plate and roll the ingredients on top of it, or shake the bag with the opening closed. Examples include pressing the material against a blender. If necessary, in order to make the blender more compatible with the ingredients, the ingredients to which the blender has been attached may be allowed to stand for about 5 to 15 minutes before cooking.

In another embodiment, a lump-like blender is prepared consisting of a mixture of the powder of the blender mix of the invention and an aqueous liquid. The lump-shaped blender is obtained by mixing the powder of the blender mix of the present invention with an aqueous liquid and molding the mixture into a lump-like shape. For example, the powder of the blender mix of the present invention and the aqueous liquid can be well stirred with a spoon or the like, or they can be formed into lumps by shaking well in a bag. As the aqueous liquid used for preparing the lump-like blender, those used for food such as fresh water, distilled water, acidic water, and alkaline water can be used. The amount of the aqueous liquid added to the powder is preferably 10 to 40 parts by mass, more preferably 15 to 35 parts by mass, per 100 parts by mass of the powder in the blender mix.

The lump-like blender can be attached to the ingredients by the same operation as the above-mentioned operation of attaching the powder blender to the ingredients. Since the lump-like breader can adhere to each other on the surface of the ingredients to form a stronger batter, the batter of the battered food obtained using the lump-like breader becomes more difficult to peel off. Moreover, the batter obtained from the lump-like blender has a crispier and lighter texture.

Although the blender mix of the present invention may be attached to a part of the surface of the ingredients, it is preferably attached to the entire surface of the ingredients. The blender mix of the present invention is preferably applied in an amount of 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, in terms of powder mass, per 100 parts by mass of ingredients. When using the lump-like blender, the lump-like blender is added to the ingredients so that the amount of the blender mix of the present invention contained in the lump-like blender attached to the ingredients in terms of powder mass becomes the above value. Just attach it to.

The ingredients to which the blender mix of the present invention is attached may be used as a material for fried foods or fried-like battered foods, and may be immediately cooked, or may be stored under refrigeration or freezing. Fried foods are produced by deep-frying the material. Alternatively, a fried food-like battered food can be produced by cooking the material using a small amount of oil. Preferably, the ingredients to which the blender mix of the present invention is attached are used as a batter-like food material for deep-frying, and the material is cooked by frying or grilling with oil. Fried foods are preferable in terms of improving the appearance of fried-like battered foods. For example, in the case of frying, place an amount in a shallow pan such as a frying pan so that 1/4 to 1/2 of the height of the battered food material for deep-frying is submerged, for example, to a depth of about 1 to 2 cm. Heat the oil, add the ingredients there, and cook, turning the ingredients occasionally as necessary. For example, when frying, heat several to several tens of mL of oil in a shallow pot such as a frying pan, then add the material and stir-fry.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited only to these Examples.

(Test Example 1)
1) Preparation of Expansion Agent Expansion agents 1 to 6 were prepared containing a gas generating agent and an acidic agent as shown in Table 1. The amount of gas generated by the expansion agent in the table indicates the amount of gas generated 30 seconds after gas generation, measured according to the above-mentioned official method.

2) Preparation of Blender Mix The raw materials shown in Table 2 were mixed until uniform to prepare a powder blender mix.

3) Production of fried food-like battered food One chicken breast was divided into three parts, the excess skin was removed, and each piece was shaped to weigh 80 g, and seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. To this chicken meat, 16 g of the blender mix produced in 2) above was sprinkled and adhered to each chicken. A frying pan was filled with oil to a depth of 1 cm and heated to 170°C. The coated chicken was placed in a frying pan and fried for 3 minutes and 30 seconds, turning every 20 seconds, to produce a fried-like battered food (deep-fried chicken-like food). The color and surface condition of the produced foods were evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the 10 evaluations was determined. The results are shown in Table 2.

<Evaluation criteria>
(shade)
5: The entire surface is uniformly golden brown, similar to fried food, and is extremely good.
4: Like fried food, the entire surface is golden brown and good.
3: There is some color unevenness in some parts, but it is within an acceptable range.
2: Partially uneven color and some darkly colored parts, defective.
1: Extremely poor quality with uneven color on the entire surface and dark colored areas in various places.
(Surface condition)
5: The entire surface is uneven, similar to fried food, and is extremely good.
4: Like fried food, almost the entire surface is uneven and good.
3: The batter is flat on some parts of the surface, but it is within an acceptable range.
2: 20-40% of the surface has flat areas or areas where the batter has peeled off, which is defective.
1: More than 40% of the surface has flat parts or parts where the clothing has peeled off, and is extremely poor.

(Test example 2)
Breeder mix powder having the composition shown in Table 3 was produced in the same manner as in 2) of Test Example 1.
Using the produced blender mix, a fried chicken-like food was produced and evaluated in the same manner as in 3) of Test Example 1. The results are shown in Table 3.

Claims (9)

Contains a leavening agent and one or more types selected from the group consisting of flours and starches,
The expanding agent contains a gas generating agent and an acidic agent, and the amount of gas generated after 30 seconds of gas generation is 30 to 80 mL/g as measured according to the gas generation method described in the 9th edition of the Food Additives Official Standards. is,
blender mix. The blender mix according to claim 1, wherein the acidic agent is one or more selected from the group consisting of sodium dihydrogen phosphate, potassium hydrogen tartrate, and glucono delta lactone. The blender mix of claim 1, wherein the gas generating agent is sodium bicarbonate. The blender mix according to claim 1, containing the swelling agent in an amount of 0.05 to 1.8% by mass. Including mixing a leavening agent and one or more types selected from the group consisting of grain flours and starches,
The expanding agent contains a gas generating agent and an acidic agent, and the amount of gas generated is 30 to 80 mL/g after 30 seconds of gas generation when measured according to the gas generation method described in the 9th edition of the Food Additives Official Standards. be,
How to make blender mix. 6. The method of claim 5, wherein the blender mix contains 0.05 to 1.8% by weight of the leavening agent. A method for producing a fried-like battered food material, the method comprising adhering the blender mix according to any one of claims 1 to 4 to ingredients. A method for producing a fried food-like battered food, which comprises frying or grilling the ingredients to which the blender mix according to any one of claims 1 to 4 is attached, with oil. 9. The method according to claim 8, wherein the grilling is frying.