JP3243490B2 - 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 the present invention, wherein the ingredients of fried food such as meat do not become hard, the adhesion to the ingredients of clothes is good, the occurrence of frying in the frying oil is small, and the frying is also performed at a high yield. It relates to the fried flour that can be obtained.

[0002]

2. Description of the Related Art Conventionally, in the production of fried chicken, there is a method in which ingredients such as meat are immersed in a seasoning liquid, a seasoning is immersed in the ingredients, and then a batter such as flour is adhered and fried with oil. It has been generally adopted. In the case of this method, by immersing the ingredients in the seasoning liquid, the water holding power of the ingredients is increased, and it is possible to obtain fried rice with good texture when fried with oil. However, in the case of this method, preparation of the seasoning liquid and immersion of the ingredients in the seasoning liquid are necessary, which is troublesome and time-consuming.

In order to solve the above-mentioned drawbacks of the conventional method, various types of dry fried powder have been developed which can be easily fried by simply sprinkling directly on ingredients and frying with oil. The use of has made it possible to produce Karaage very easily and in a short time. However, in the case of using such a fried flour, the powdered or granular fried flour is directly adhered to the ingredients, so that the fried flour is less likely to fall off from the ingredients due to poor adhesion and is obtained. There is a drawback that the yield of empty fried food is low, and the ingredients of deep fried food are hard and the texture is poor.

Attempts have been made to incorporate a gelling agent into the deep-fried fried powder in order to obtain a soft texture of deep-fried fried rice. Feeling decreases. Attempts have also been made to incorporate a relatively large amount of starch into the fried flour, but the disadvantage is that the adhesion of the fried flour to the ingredients is reduced and the amount of frying residue remaining in the frying oil is increased. There is.

[0005] As a method for softening meat, a protease such as papain can be used as it is or with salt, sugar,
It is conventionally known that meat is sprinkled with other ingredients such as spices.In this method, meat coated with a protease is left on the surface for a predetermined time to allow the protease to penetrate into the meat. I have. However, if the meat coated with the protease is left untreated, the degradation of the protein on the meat surface becomes more remarkable than the penetration of the protease into the inside of the meat. Even if it is dusted, the clothes do not adhere to the meat uniformly, and on the contrary, the clothes adhere to chopsticks, hands, container walls, etc. and come off and fall off the meat surface. When such meat from which clothes have fallen off is fried, there is a drawback that the fall off portion of the clothes burns and does not fry uniformly, resulting in poor appearance and texture.

[0006]

Under the circumstances described above, the present inventors:
In addition to making the ingredients soft and improving the texture of the fried food, the clothes are evenly attached to the surface of the ingredients and do not fall off. Research has been carried out for the purpose of providing Kara-age fried powder which is good and can be obtained with high yield. Then, as a result of continuing various studies on the blending components used for the frying, it was found that the above object can be achieved by blending a specific emulsifier in a specific amount in the frying powder. Furthermore, the present inventors further formulated at least one of wheat flour having a particle size of 10 μm or less, a starch hydrolyzate having a dextrose equivalent of 5 to 50, and a pregelatinized starch together with such a specific emulsifier, It has been found that the texture of Karaage is even better.

[0007] That is, the present invention comprises that at least one emulsifier selected from sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin is contained in an amount of 0.5 to 5% by weight based on the total weight of the fried flour. Fried flour, characterized by the following.

[0008] The present invention further comprises at least one emulsifier selected from sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin in an amount of 0.5 to 5% by weight based on the total weight of the cara fried powder. It is a deep-fried flour containing at least one of a wheat flour having a particle size of 10 μm or less, a starch hydrolyzate having a dextrose equivalent of 5 to 50, and a pregelatinized starch.

Many food emulsifiers are known. In the present invention, among such many food emulsifiers, at least one of emulsifiers selected from sucrose fatty acid esters, propylene glycol fatty acid esters and lecithin is particularly preferred. The use of these limited emulsifiers can impart good soft texture to the frying, while at the same time improving the yield of frying and reducing the amount of frying Can be achieved.

Various sucrose fatty acid esters and propylene glycol fatty acid esters are known and commercially available. Any of them can be used as long as they can be used safely for food. Lecithin can also be used in the present invention. It can be effectively used as an emulsifier in the invention. In the present invention, only one of these three emulsifiers may be used, or two or three of them may be used in combination.

The content of the above-mentioned emulsifier is 0.5 to 5% by weight (hereinafter simply referred to as%) based on the total weight of the fried flour.
When two or more emulsifiers are used, the total amount thereof should be in the range of 0.5 to 5%. If the content of the emulsifier is less than 0.5%, the texture of dried fried food will not be soft, and the yield of dried fried food will be reduced and the amount of fried food will be increased. On the other hand, when the content of the emulsifier is more than 5%, the texture of fried chicken becomes hard and inferior. More preferably, the content of the emulsifier is 1 to 3%.

[0012] Further, the dried fried flour of the present invention contains, together with the emulsifier described above, at least one of a fine flour having a particle size of 10 µm or less, a hydrolyzate of starch having a dextrose equivalent of 5 to 50, and a pregelatinized starch. In this case, deep-fried karaage with a better texture can be obtained.

Here, the particle size of the above-mentioned flour fine powder refers to a particle size measured by a microtrack method, and specifically, can be measured using “Microcrac FRA” manufactured by Nikkiso Co., Ltd. it can. In the present invention, the particle size is 10 μm.
m or less can be used, and its preparation method and the like are not particularly limited. However, it can be smoothly prepared by using an air classifier. Examples of such an air classifier include Nisshin Engineering Co., Ltd. And an air classifier “Turbo Classifier TC15M”.

When fine flour having a particle size of 10 μm or less is blended together with the above-mentioned emulsifier into the fried flour, the blending amount of the fine flour is the total weight of the flour used in the production of the fried flour including the fine flour. It is effective to improve the texture of Karaage by setting the content to 20% or more.

[0015] The starch hydrolyzate having a dextrose equivalent of 5 to 50 which can be contained in the fried fry of the present invention is a partial hydrolyzate of starch. When starch is hydrolyzed, it is finally decomposed into its final unit, glucose (dextrose). Depending on the degree of hydrolysis, a mixture of various intermediate decomposed products is obtained. Dextrose Equivalent (hereinafter referred to as “DE”) as used in the present invention has been widely used as an index indicating the degree of hydrolysis of starch, and is described in, for example, “General Food Industry”. 184-185,
Published by Koseisha Koseikaku Co., Ltd. (September 15, 1970)],
Usually, it is obtained by the following equation (1).

[0016]

DE = (B / A) × 100 where A = total solids B = direct reducing sugar (expressed as glucose)

From the above formula 1, it can be seen that the larger the DE, the more advanced the hydrolysis, while the smaller the DE, the smaller the degree of hydrolysis. From such a point, the starch hydrolyzate used in the present invention is: It can be said that the degree of hydrolysis is less than moderate.

When the DE is less than 5, the effect of softening the texture of fried food is small, and the fried garments are often peeled off. On the other hand, if the DE is greater than 50, it is not possible to obtain smooth fried flour with high fluidity, and sticky or nodular lumps are generated in the fried flour, which reduces the handling property and the adhesion to ingredients. It becomes worse, and furthermore, the yield of frying is lowered, and the frying color becomes excessive, resulting in scorching. In the present invention, it is particularly preferable to use those having DE 15 to 40. Examples of the starch hydrolyzate having a DE of 5 to 50 include powdered dextrin and powdered starch syrup, and powdered starch syrup is particularly preferred.

The starch hydrolyzate having a DE of 5 to 50 can be obtained from various starches such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, rice starch and waxy corn starch. There is no particular limitation on the type of starch as a raw material as long as.

When the starch hydrolyzate having a DE of 5 to 50 is incorporated into the fried flour, the ratio is generally about 2 to 50%, especially about 5 to 30%, based on the total weight of the fried flour. However, it is preferable from the viewpoint of the texture, yield, appearance and handleability of the fried flour to be obtained.

As the pregelatinized starch, any pregelatinized starch can be used. Any kind of pregelatinized starch can be used, but pregelatinized potato starch is particularly preferred. When pregelatinized starch is incorporated into the fried fry, the proportion of fried fried food is generally about 5 to 40%, especially about 15 to 30%, based on the total weight of the fried fry. It is preferable from the viewpoints of feeling, yield, appearance, and handling of the fried flour.

The dried fried powder of the present invention is a nutrient component such as powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, spices, vitamins and the like which have been conventionally used as an optional ingredient in fried fried powder. Any of other materials and components such as, for example, can be contained as necessary.

In addition to the above-mentioned materials and components, the fried noodles of the present invention may further comprise, if necessary, a thickener, a gelling agent, and a synthetic paste (propylene glycol alginate, glycolic acid of cellulose glycolate). Calcium salts and sodium salts, sodium starch glycolate, sodium starch phosphate, methylcellulose, sodium polyacrylate, sodium alginate, tragacanth gum, gum, gum arabic, karaya gum, guar gum, locust bean gum, gelatin, etc.); proteases, lipases, One or more of enzymes such as amylase; powdered liquor and powdered alcohol (wine, brandy, rum powder) can be contained. When one or more of these are contained, The ingredients become softer when fried in oil, It can be obtained fried with good texture in shift.

[0024] In the above, when a thickener, a gelling agent, a synthetic paste, etc. are blended in the fried flour, about 1 to 10% of the powdered sake based on the total weight of the fried flour is blended. In this case, it is preferable to mix the fried flour at a ratio of about 1 to 6% based on the total weight of the fried flour.

The method for preparing the fried flour of the present invention is not particularly limited and can be produced by a conventionally known method.
For example, the above-mentioned materials and components may be mixed simultaneously or sequentially.

The soy-fried fried powder is a so-called "blow-fried" type in which powdered fried fried powder is sprinkled on ingredients and fried, and a powdered fried fried powder dissolved in a liquid such as water or a paste. There is a so-called "melt" type in which the fried food is fried by attaching it to an ingredient, and the fried powder of the present invention is particularly suitable for use as a "glaze" type.

The fried food of the present invention is used for fried chicken, duck, duck, turkey and other meats, pork, beef, sheep, goats and other meats, seafood, vegetables and other ingredients. It is particularly suitable as fried flour for meat and seafood.

There is no particular limitation on the cooking method for making the fried food using the fried food of the present invention, but usually the ingredients are appropriately sized, and the fried food of the present invention is powdered or granulated. It is good to sprinkle as it is, leave it for a predetermined time if necessary, and then fry it with oil heated to an appropriate temperature (usually about 160 to 170 ° C.).

[0029]

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. In the following Examples and Comparative Examples, the yield of Karaage, the texture of Karaage and the amount of frying were measured or evaluated as follows.

The yield of empty fried food : The yield (%) of empty fried food was calculated by the following equation (2).

[0031]

## EQU2 ## Yield of Kara-age (%) = (C / D) × 100 where C = weight of the obtained Kara-age (g) D = Total weight of used chicken meat and adhered Kara-fried powder

Texture of Karaage : The texture of Karaage was scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken.

[0033]

[Table 1] Evaluation criteria for the texture of dried fried chicken Number: Evaluation content 5: Very soft, juicy and extremely good texture 4: Soft, good texture 3: Slightly soft, slightly good texture 2: Hard, Slightly poor texture 1: very hard and poor texture

Frying amount : Frying residue remaining in frying oil after the production of Kara-age was recovered and weighed.

<< Example 1 and Comparative Example 1 >> 100 g of dried fried powder having the composition shown in Table 2 below was prepared. Chicken is cut to a size of about 25 g and this meat 1000
g was sprinkled with the fried powder prepared as described above and left at room temperature for 5 minutes. Next, the chicken to which the fried powder was adhered was fried for 3 minutes in salad oil heated to 160 to 170 ° C. to prepare fried chicken. The yield and amount of frying of the resulting chicken were determined by the method described above, and the texture of the fried chicken was scored by the method described above. Table 2 shows the results. The emulsifier used in Example 1 was "Ema-up KM-10" manufactured by Riken Vitamin Co., Ltd.
0 ", and the specific contents are as shown in Table 3 below.

[0036]

[Table 2] Example 1 Comparative Example 1 Mix (%) Flour (soft flour) 73 76 Emulsifier ¹⁾ 3 0 Salt 8 8 Seasonings 10 10 Spices 6 6 Total 100 100 Karaage yield (%) 84 78 Karaage texture 4.2 1.5 Frying amount (g) 4.9 8.5 1) RIKEN Vitamin Co., Ltd .: "Ema-up KM-100"

[0037]

[Table 3] Specific contents of "Ema-up KM-100" manufactured by RIKEN Vitamin Co., Ltd. Glycerin fatty acid ester 14% Propylene glycol fatty acid ester 19% Lecithin 4% Sodium caseinate 5% Other 58%

From the results shown in Table 2 above, in the case of the Kara-fried powder of Example 1 containing propylene glycol fatty acid ester and lecithin, a good texture of Kara-fried was obtained at a high yield, and the Kara-fried powder for chicken was obtained. The fried oil of Comparative Example 1 containing no emulsifier has a poor texture and a poor texture, and has a low yield. It can be seen that a large amount of fried scum remains in the fried oil due to poor adhesion of fried chicken to chicken.

Example 2 100 g of fried flour having the composition shown in Table 4 below was prepared. Next, chicken fried chicken was prepared in the same manner as in Example 1, and the texture of the resulting chicken fried chicken was evaluated by the above-mentioned method. The results shown in Table 4 were obtained.

[0040]

[Table 4] Test area abcd (Comparative example) (Example) (Example) (Comparative example) Combination (%) Wheat flour (soft flour) 75.7 75.5 71.0 70.0 Emulsifier ¹⁾ 0.3 0.5 5.0 6.0 Salt 8 8 8 8 Seasoning 10 10 10 10 Spices 6 6 6 6 Total 100 100 100 100 Karaage texture 2.8 3.6 4.3 2.9 1) Mitsubishi Chemical Foods Co., Ltd .: "Ryoto Sugar Ester S370"

From the results shown in Table 4 above, the fried flour of the test section b (Example) and the test section c (Example) containing the sucrose fatty acid ester in the range of 0.5 to 5% were sucrose. It can be seen that the deep fried food with a better texture was obtained and superior to the test group a (comparative example) and the test group d (comparative example) in which the content of the sugar fatty acid ester was out of the range of the present invention.

<< Examples 3 and 4 >> 100 g of each fried powder having the composition shown in Table 5 below was prepared. Next, chicken fried chicken was prepared in the same manner as in Example 1, and the texture of the resulting chicken fried food was scored by the above-mentioned method. The results shown in Table 5 were obtained.

[0043]

[Table 5] Example 3 Example 4 Combination (%) Flour (soft flour) 71 72 Emulsifier 5 ¹⁾ 4 ²⁾ Salt 8 8 Seasoning 10 10 Spice 6 6 Total 100 100 Karaage texture 4.0 4.3 1) Kao Corporation: "Homotex PS-200" (contains 83% of propylene glycol fatty acid ester) 2) Ajinomoto Co., Ltd .: "Soy Lecithin"

From the results in Table 5 above, it can be seen that the deep-fried fried food of Examples 3 and 4 containing propylene glycol fatty acid ester or lecithin within the scope of the present invention can provide good fried food. Understand.

Example 5 Wheat flour containing 60% of fine powder having a particle size of 10 μm or less was used.
A fried chicken was prepared and prepared in the same manner as in Example 1 using a fried flour having a composition shown in Table 6 below containing a starch hydrolyzate having a value of 29 to 33 and a pregelatinized starch. The texture of the fried chicken was evaluated by scoring according to the method described above, and the results as shown in Table 6 were obtained.

[0046]

[Table 6] Example 5 Combination (%) Flour flour ¹⁾ 43 Emulsifier ²⁾ 3 Starch hydrolyzate ³⁾ 10 Pregelatinized starch ⁴⁾ 20 Salt 8 Seasoning 10 Spices 6 Total 100 Fried food texture 4.7 1) Contains 60% of fine powder of 10μm or less 2) RIKEN Vitamin Co., Ltd .: “Ema-up KM-100” (contents are shown in Table 3)
3) Sanmatsu Kogyo Co., Ltd .: Powdered starch syrup (DE value = 29-33) 4) Matsutani Chemical Co., Ltd .: "Matsunoline"

From the results in Table 6 above, it was found that the particle size was 10 μm together with the propylene glycol fatty acid ester and lecithin.
It can be seen that the use of the Kara-fried flour of Example 5 containing wheat flour having a particle size of m or less, a starch hydrolyzate having a DE value of 29 to 33, and a pregelatinized starch gives a Kara-fried with a very good texture.

[0048]

According to the present invention, the fried chicken of the present invention contains at least one emulsifier selected from sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin in an amount of 0.5 to 5% by weight based on the total weight of the fried flour. When flour is used, soft and good texture can be obtained at a high yield. In addition, the fried powder of the invention has good adhesion to the ingredients, thereby making it possible to obtain a fried food with good appearance, and the amount of fried residue remaining in the frying oil is small.

In particular, together with the emulsifier described above, a particle size of 10 μm
m from the fried flour of the present invention, which further contains at least one of flour fines of not more than m, starch hydrolyzate having a dextrose equivalent of 5 to 50, and pregelatinized starch, has a very good texture. I can make it. The fried flour of the present invention can be effectively used for various ingredients such as meat, seafood, vegetables and the like. Karaage can be produced very simply and in a short time.

Claims (2)

(57) [Claims] 1. The method according to claim 1, wherein at least one emulsifier selected from the group consisting of sucrose fatty acid ester, propylene glycol fatty acid ester and lecithin is contained in an amount of 0.5 to 5% by weight based on the total weight of the fried flour. Kara fried flour. 2. The composition according to claim 1, further comprising at least one of wheat flour having a particle size of 10 μm or less, a starch hydrolyzate having a dextrose equivalent of 5 to 50, and a pregelatinized starch.
Kara fried flour.