JP3113748B2 - Kara fried flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dry fried flour. More specifically, the present invention relates to a fried flour which can produce fried meat having a soft and excellent texture in a short time.

[0002]

2. Description of the Related Art In order to soften meat, it has been conventionally known that a protease such as papain is sprinkled on meat as it is or together with other materials such as salt, sugar, spices and the like. It is common practice to leave meat on which a protease has been applied on the surface for a predetermined period of time to allow the protease to penetrate into the meat to soften the meat quality.

However, in the case of the prior art described above, the rate of softening of the meat by the protease is not so fast, so that the meat having the protease attached to the surface is left for a relatively long time in order to sufficiently soften the meat. Need and take time to cook.

[0004] When meat is softened with a protease or the like and then fried with oil, conventionally, the meat is coated with a protease or the like and left to stand for a predetermined time to be softened. Usually, a two-stage operation of frying is used, and the fact is that it took time and effort to cook.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a fried flour capable of producing a fried meat having a soft and delicious texture and a good appearance with a simple operation and a short cooking time. To provide.

[0006]

Means for Solving the Problems The inventors of the present invention have studied to solve the above-mentioned problems. As a result, when protease is added to fried flour and glutathione is added together with the protease, the above-mentioned problems are solved. The present invention has been completed by finding out what can be done.

[0007] That is, the present invention is a fried karakara characterized by further containing a protease and glutathione.

[0008] The deep-fried fry of the present invention needs to contain a protease, so that the meat is coated with the protease to soften the meat, and then the fried flour is further adhered. With a single operation, it is possible to soften the meat and attach the fried flour to the meat surface in a single operation.

[0009] In this case, any protease can be used as long as it can be used in foods and can decompose proteins and derivatives thereof constituting meat such as chicken meat, livestock meat and fish and shellfish to soften meat quality. can do. Examples of proteases that can be used in the present invention include plant-derived proteases such as papain, bromelain and ficin, and animal-derived proteases such as pancreatin and rennin, and papain, bromelain and ficin-derived plant-derived proteases. Proteases are preferred.
One protease may be used alone, or two or more proteases may be used in combination.

[0010] The amount of the protease in the fried flour can vary depending on various requirements such as the protein digestibility of the protease, the type of meat to which the protease is applied, and the amount of the fried flour adhering to the meat. For example, papain alone may be used. When used, about 30,000 per 100g of fried flour
It is good to make it up to 70,000 PaUN. When papain and bromelain are used in combination, papain is used in an amount of about 30,000 to 4
Bromelain is about 20,000 ~ at 8,000 PaUN
It is good to mix those proteases so that it is 160,000 U.

In the present specification, the protein digestibility of papain (PaUN) and the protein digestibility of bromelain (U) refer to the values measured as follows.

Measurement of papain protein digestibility (PaUN)
Method: 5 ml of 0.6% milk casein (pH 7.5,
M / 25 phosphate buffer) was added to 1 ml of cysteine-activated protease and reacted at 30 ° C. for 10 minutes, which corresponds to 1 μg of tyrosine per minute.
The activity of releasing the absorbance at 5 nm as a TCA soluble component is defined as 1 PaUN.

[0013]Measurement of protein digestibility (U) of bromelain
Law:5 ml of 0.6% milk casein (pH 7.0,
(M / 25 phosphate buffer) activated by cysteine
Add 1 ml of protease and react at 37 ° C for 10 minutes
When allowed to equate to 1 μg of tyrosine per minute 27
Activity to release 5 nm absorbance as TCA soluble component
Is 1U.

If the amount of the protease in the fried flour is too small, the meat softening function is not sufficiently exhibited, while if it is too large, the meat is excessively softened and the texture is deteriorated, and the taste itself is affected by the protease itself. become.

In the present invention, it is necessary that glutathione be further added to the deep-fried fry together with the protease. By adding glutathione together with the protease, it becomes possible to promote the tenderization of meat in a short period of time, and as a result, it is possible to obtain a soft and good texture and a deep-fried cara fried rice with excellent appearance. Become like

Glutathione is γ-L-glutamyl-L
-A tripeptide having the structure of cysteinyl glycine, which is widely distributed in animal and plant tissues and microorganisms, and particularly abundant in yeast and animal liver and muscle. In the present invention, even if high-purity glutathione extracted and purified from those tissues and microorganisms or high-purity glutathione produced by synthesis is used, or a yeast extract powder or a liver extract powder containing a large amount of glutathione is used. May be. Among them, it is preferable to use it in the form of a yeast extract powder because the flavor is good.

The amount of glutathione in the fried fry can vary depending on the composition of the fried fry, the type and the amount of the protease, etc., and is usually about the weight of glutathione itself based on the total weight of the fried fry. 0.1-5pp
m. For example, when a yeast extract powder having a glutathione content of 0.01% by weight (hereinafter simply referred to as%) is used, the content of the yeast extract powder in the fried fry is adjusted to about 0.1 to 5.0%. Is good. If the content of glutathione is less than 0.1 ppm, the softening of the meat cannot be promoted, while if the amount of glutathione exceeds 5 ppm, the softening of the meat proceeds too much, resulting in a decrease in the texture and the meat surface. This is not preferable because stickiness is caused.

There are no particular restrictions on the type of ingredients and the preparation method, etc., of the fried food of the present invention as long as it contains protease and glutathione. Components and preparation methods can be used. The fried karak of the present invention preferably contains flour such as wheat flour or starch (non-gelatinized starch) as a main component, and further contains powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, Appropriate materials and components such as nutrients such as fragrances and vitamins can be appropriately used in combination. Further, although not limited, when the water content of the fried fry is adjusted to 8% or less, the fried fry does not deteriorate or deteriorate in quality over a long period of time, and the protease activity is reduced. Not preferred.

Further, but not limited to, the above-mentioned components may be added together with the above-mentioned ingredients in fried starch, pregelatinized starch, propylene glycol alginate, calcium and sodium salts of cellulose glycolic acid, sodium starch glycolate, starch phosphorus Non-protein based pastes such as acid esters sodium, methylcellulose, sodium polyacrylate, sodium alginate, gums such as tragacanth gum , gum gum, gum arabic, karaya gum, guar gum, locust bean gum, etc. are added and contained before frying. Can prevent the stickiness of the meat surface and the accompanying peeling and falling off of the batter from the meat surface, and the occurrence of scorching at the part where the batter has fallen, and has a better appearance and soft and delicious texture. Can be obtained.

When a non-protein paste such as the above-mentioned pregelatinized starch is added to the fried flour, the amount of the fried flour is determined by the composition of the fried flour, the type and amount of the protease, and the amount of the non-protein paste. Although it may vary depending on the type, etc., usually, in the case of pregelatinized starch or about 3 to
Preferably, it is contained at a ratio of 30%, and about 5 to 20%
It is particularly preferred that In the case of non-protein pastes other than pregelatinized starch, the content is preferably about 0.1 to 2%, particularly preferably about 0.2 to 0.5%.

The soybean fried powder is a so-called "butterfly" type in which powdered fried fried powder is sprinkled on meat or seafood as it is and then fried, and powdered fried fried powder is dissolved in a liquid such as water. There is a so-called "melt" type in which the mixture is made into a liquid or paste and is then fried by attaching it to meat, seafood, or the like. The fried flour of the present invention is particularly suitable for use as a "glaze" type.

The fried food of the present invention is particularly suitable for fried chicken such as chicken, duck, duck and turkey, livestock meat such as pork, beef, sheep, goat, and meat such as seafood. The present invention is not limited thereto, and can be used by attaching to various other materials.

The method of cooking the fried meat such as meat using the fried flour of the present invention is not particularly limited, but usually, the meat is made into an appropriate size, and the fried flour of the present invention is powdered. It is good to sprinkle as it is, leave it for about 3 to 30 minutes, and fry it with oil heated to an appropriate temperature (usually about 160 to 170 ° C).

[0024]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. << Example 1 >> (1) Dried fried flour having the composition shown in Table 1 below was prepared. (2) Cut the chicken leg into appropriate size (100g chicken)
Was cut into about 4 pieces), and the fried powder prepared in the above (1) was dusted at a rate of 10 g per 100 g of chicken, and allowed to stand at room temperature for the time shown in Table 1 below. (3) Next, the chicken meat of the above (2) to which the fried flour was attached was fried in salad oil heated to 160 to 170 ° C. for 3 minutes to prepare fried chicken.

The appearance and texture of the fried chicken obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 2 below, and the average value was obtained. The results were as shown in FIG.

[0026]

[Table 1]

[0027]

[Table 2] Evaluation criteria Appearance : 5: The garment is uniformly attached to the entire surface, and the color is a bright fox 4: The garment is almost uniformly applied to the entire surface, and the fox is uniform 3: The garment is attached to almost the entire surface There is a part that has peeled off from the chicken, but there is a somewhat uneven dark brown color with some spots. The ratio of non-adhered portions is large, and there are many spots and burns. Texture : 5: Hardness is significantly improved as compared to Test Section 1 and extremely soft. 4: Hardness is considerably higher than Test Section 1. Improved and soft 3: Hardness is slightly improved compared to Test Section 1 and somewhat soft 2: Hardness is lower than Test Section 1 but still hard 1: Hard and lacks softness ( Test plot 1)

From the results shown in Table 1 above, when using the fried powder of glutathione (yeast extract powder) in test areas 4 to 8, it is only necessary to sprinkle the chicken on the fried powder and leave it for a short time. It can be seen that chicken fried chicken with soft and excellent texture and good appearance can be obtained. Table 1
According to the results of above, in the case of using Kara fried powder to which only papain was added without adding glutathione, even if the chicken was sprinkled with Kara fried powder and allowed to stand for 10 minutes, soft Kara fried was not obtained. It can be seen that it takes time to soften.

[0029]

EFFECT OF THE INVENTION Since the fried flour of the present invention contains glutathione in addition to protease, the fried flour having a soft and excellent texture and a good appearance can be obtained simply by sprinkling on meat and leaving it for a short time. Obtainable. Also, in the present invention, the protease and glutathione are directly blended into the fried flour, so a multi-step process of softening the meat with the protease and then attaching the batter is unnecessary, and it is extremely simple and in a short time. It is possible to make meat fried with good texture and appearance.

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/176 A23L 1/31 JICST file (JOIS) WPI (DIALOG)

Claims (1)

(57) [Claims] 1. Fried karakara, further comprising a protease and glutathione.