JP4284845B2 - Fly clothing - Google Patents

Description

【００２４】
いずれの試験区もフライ直後は良好な食感であったが、Ｈは経時的な食感変化が早く、すぐに歯切れの悪い重い食感になってしまった。Ｇは、Ｈと比較するとパンク率が減少していたが、完全に防止するまでには至っていなかった。脱脂豆乳粉末の添加量が増加するとともに、▲１▼クリスピー感があり、サクサクとした歯切れの良い食感になり、▲２▼経時的な衣の劣化が起こりにくく、良好であり、▲３▼フライ加熱時及び電子レンジ加熱時におけるパンク率が減少した。但し、Ｍはパンクは起こさないが、食感は硬くなりすぎるとともに青臭い大豆由来の風味を感じ好ましくなかった。
【００２５】
実施例３
バッターの配合を表３に変更する以外は、実施例１と同じ方法で検討した。但し、検体の評価方法を下記の如く変更した。即ち、フライ後に急速冷凍した検体を‐１０℃に保たれた恒温槽に移し、経時的な衣の変化を評価した。‐１０℃での保管は検体内での水分移動が起こりやすく、すぐに衣が湿気てしまい極めて衣の食感変化が大きい。
【００２６】
（表３）
−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
試験区 Ｎ Ｏ Ｐ Ｑ Ｒ Ｓ
−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
薄力粉 40 30 30 20 20 40
酸化澱粉 35 35 35 35 35 35
ハイアミロース澱粉 15 15 15 15 15 15
コーンスターチ 10 10 10 10 10 10
ガム質 1 1 1 1 1 1
脱脂豆乳粉末 0 10 10 20 20 0
菜種白絞油 0 40 80 40 80 80
水 150 160 160 175 175 155
合計 251 301 341 316 356 336
フライ時パンク率 15% 0% 0% 0% 0% 40%
電子レンジ時パンク率 10% 0% 0% 0% 0% 30%
電子レンジ加熱評価
４日保管品 1.8 3.9 4.0 4.2 4.3 2.7
７日保管品 0.9 3.4 3.6 3.9 4.1 2.1
−−−−−−−−−−−−−−−−−−−−−−−−−−−−−
【００２７】
【発明の効果】
本発明の衣材を使用することで、フライ食品を製造する場合やフライ済み冷凍食品を電子レンジ調理した場合の衣のパンクを防止するとともに、クリスピーでサクサクとした歯切れの良いフライ食品を提供できる。更には、フライ後長時間放置されたり、フライ済み冷凍食品が長期間保管された後でも、フライ直後の好ましい衣の食感を可及的に維持できる効果を有する。[0001]
[Industrial application fields]
The present invention relates to a frying material for fried foods that is less likely to puncture when heated in a microwave oven and can maintain a crispy feeling for a long time.
[0002]
[Prior art]
The fried food loses its crispness and crispyness, which are preferred over time after cooking, and becomes a sticky garment with a strong moisture feeling. For example, at retail stores that are fried and displayed, it is not possible to display if the quality of clothing deteriorates. It is not preferable. In addition, even in frozen foods that have been fried, the quality of clothing may be degraded when cooked in a microwave oven or the like. It is considered that the moisture of the inner material is transferred to the garment part through the freezing process after frying, and the texture of the garment is lost in the sticky crispy feeling.
[0003]
Various studies have been made to solve this problem. For example, Japanese Patent Application Laid-Open No. 5-328912 discloses “Oil-frozen fried food for microwave oven or oven cooking and garment used therefor” as an oil-foiled fry that does not impair the crispy feeling of clothing even by microwave oven or oven heating. A food product is disclosed.
This consists of 5 to 50% by weight of fats and oils (oil-soluble substances), 40 to 85% by weight of flours (hydratable poorly soluble polymers), 0.8% to gums (thickening soluble polymers). After coating a clothing material containing 10.0% by weight as a raw material, it is heated for 1 to 3 minutes with oil at 170 to 220 ° C., and then frozen after making a hole with a diameter of 0.1 to 5 mm in the clothing part. is there.
[0004]
Also, Japanese Patent Laid-Open No. 5-62 discloses a “dama bleeder and a fry using the same” that keeps a crispy feeling even when it is frozen and refrigerated and then reheated in a microwave oven or the like. "Food" is disclosed.
[0005]
JP-A-64-60334 discloses that a food material is dipped in a batter made of wheat flour, water, and seasoning that is aerated with a foaming agent having a heat-coagulating property, and then crumbs are attached to the batter and oiled. A frozen fried food for cooking in a microwave oven is disclosed. This foaming agent having heat coagulability includes soy protein.
[0006]
Japanese Patent Laid-Open No. 6-141787 discloses an oil-boiled food in which soybean protein is mixed with clothing.
[0007]
Furthermore, Japanese Patent Application Laid-Open No. 8-266239 discloses a technique of using alkaline earth metal-bound soybean protein as a clothing material.
However, none of the specific examples in which defatted soymilk powder obtained from defatted soybeans is used as a clothing material is disclosed.
[0008]
[Problems to be solved by the invention]
In the conventional technology, there is a problem that not only puncture occurs when frying foods are manufactured or frozen products are heated in a microwave oven, but also the crispy feeling after microwave oven heating is still insufficient. In addition, after a fried food, it had a good texture that was crispy within a relatively short time, but when left for a long time, the crispy preferred texture was impaired and the product value was low. .
On the other hand, isolated soybean protein has a relatively high production cost, and a cheaper raw material is required in the market.
Therefore, the present inventors searched for a raw material that is an inexpensive raw material that can replace the isolated soy protein and that is more effective than the isolated soy protein.
[0009]
[Means for Solving the Problems]
While the present inventors diligently studied to solve the above-mentioned problems, powdered defatted soybean water extract fractions were used as clothing materials, buttered on ingredients, blended and fried. Crispy food that fried food does not puncture when fried, does not puncture even when heated in a microwave oven after being frozen and stored, and has a crispy texture similar to the texture after fried The present invention has been completed by obtaining knowledge that it has a feeling and is excellent in economic efficiency.
[0010]
That is, this invention is the clothing material for frying characterized by including skim milk soybean powder in clothing material.
It is preferable to contain wheat flour or / and starch and defatted soymilk powder, and to contain 1-30% by weight of defatted soymilk powder in the dry powder material of the clothing material.
The present invention is also a batter comprising water, fats and oils and the above-mentioned fleece clothing material.
[0011]
The defatted soymilk powder is obtained by pulverizing a water-extracted fraction of defatted soybeans. Whole fat soybeans that are not defatted contain fat and oil components, so the flavor is significantly reduced due to the oxidation of fats and oils, and distribution as a clothing material is difficult, and the amount of additive that can be used as a clothing material is limited due to bad flavor. It also has a point.
In addition, full fat soy flour and defatted soy flour have okara components, or if used as clothing, the clothing becomes too hard and does not reach the effect of defatted soymilk powder. Furthermore, concentrated soybean protein and separated soybean protein obtained using defatted soybean as a raw material are generally cheaper than other thermocoagulable proteins, but the production cost is higher than that of the present invention product. There are few economic merits. Moreover, depending on the blending amount, there is a problem that the clothes become hard.
[0012]
The material (hereinafter referred to as defatted soymilk powder) obtained by pulverizing the water-extracted fraction of defatted soybean is 1 to 30% by weight, preferably 5 to 25% by weight, and more preferably 5% to 25% by weight of the defatted soymilk powder in the dry powder of clothing material 10 to 25% by weight is suitable.
If the defatted soymilk powder content in the clothing material is low, puncture occurs when fried or fried and frozen, and then cooked in a microwave oven, left for a long time after frying, or fried and frozen after cooking in a microwave oven The crispy feeling of the clothes at the time is small. When there is too much content, the smell peculiar to soybean will arise, and it may be unpreferable depending on the kind of fried food.
[0013]
As the wheat flour of the dressing material of the present invention, strong flour, semi-strong flour, medium flour, thin flour, etc. can be used, but weak flour having a low gluten content is suitable. In addition, roasted wheat flour is more preferable because the batter viscosity is stable.
Starch contained in the clothing material of the present invention is derived from grain starches such as wheat, corn, waxy corn and rice, potato starches such as potato and tapioca, red beans, kidney beans, cowpeas, broad beans, and other beans. In addition to those, sago starch can be listed. Processed starches such as roasted dextrin, enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch, and wet-heat-treated starch can be used.
[0014]
The batter containing the clothing material of the present invention is obtained by adding water so as to have an appropriate viscosity.
At that time, a thickener such as gum can be used to adjust the viscosity, and a known seasoning can be added for seasoning. Furthermore, it does not prevent containing a coloring agent, a flavoring agent, an emulsifier, and other food additives.
[0015]
If necessary, fats and oils can be used for the batter. Oils and fats are not particularly limited as long as they are edible, and are vegetable oils such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil, and shea oil, beef fat, pork fat, fish oil, and milk fat. Animal fats and oils such as the above can be enumerated, and the above fats and oils alone, or mixed fats and oils, oils and fats processed by hydrogenation, fractionation, transesterification, etc. can be used, and fats and oils obtained by pulverizing these It does not matter.
[0016]
10-25 weight% of the whole batter is suitable for fats and oils. Adding fats and oils has the effect of reducing the texture of the garment and making it crispy, but adding too much is not preferable because the garment becomes oily.
[0017]
【Example】
Hereinafter, the present invention will be described in detail by way of examples.
Production Example 1 (Production of defatted soymilk powder)
10 times the amount of water is added to the defatted soybean obtained by industrially defatted soybean, the water-soluble component is extracted, and the remaining soymilk removed by centrifuging the residue is spray-dried to produce a defatted soymilk powder. did.
[0018]
Example 1
Add "Cook croquette" (elementary ingredient of croquette) made by Nippon Shokuken Co., Ltd. to hot water of twice the weight, mix well to be uniform, and cool the croquette medium dough after cooling Using a type molding machine (manufactured by Nippon Carrier Kogyo Co., Ltd.), each was molded to 35 g. To this medium seed, 10 g of batter and 10 g of bread crumbs were added and fried at 175 ° C. for 3 minutes. The batter was prepared by premixing the powder materials shown in Table 1 in 5 ° C. cold water. The frozen croquettes were allowed to stand at room temperature for 3 hours and the ones left for 6 hours were compared with the croquettes immediately after frying. In addition, croquettes that were snap frozen after fried were stored at -18 ° C. for 2 weeks, 4 weeks, 6 weeks, and thawed and cooked in a microwave oven.
[0019]
The tasting was expressed as the average score of 10 panelists. The rating was 5 to 1 in the order of 5 out of 5 and excellent in overall (crispy feeling, crispy texture, etc.), and indicated as an average value. The composition and texture evaluation are shown in Table 1.
[0020]
(Table 1) (Unit: parts by weight)
--------------------------------
Test Zone ABC D E D E
--------------------------------
Soft flour 45 40 45 45 45 25 25
Corn starch 30 30 30 30 30 30 30
Oxidized starch 20 20 20 20 20 20 20
Waxy corn 5 5 5 5 5 5 5
Defatted soybean flour 0 5 0 0 0 0 0
Isolated soy protein 0 0 5 0 0 0 0
Calcium-bound soy protein 0 0 0 5 0 20 0
Non-fat soymilk powder 0 0 0 0 5 0 20
Water 150 160 160 160 160 210 210
--------------------------------
Total 250 260 265 265 265 310 310
--------------------------------
Evaluation of frying heating 3 hours after frying 2.5 4.0 4.1 4.5 4.5 3.9 4.6
6 hours after fly 2.1 3.5 3.7 4.2 4.4 3.7 4.5
Products stored after 2 weeks of microwave heating evaluation 1.3 3.0 3.2 4.2 4.3 3.4 4.3
Stored after 4 weeks 1.1 2.8 3.0 4.0 4.1 3.3 4.1
Goods stored after 6 weeks 0.9 2.3 2.5 3.5 3.7 3.1 3.9
--------------------------------
[0021]
In any of the test plots, the food texture was good immediately after frying, but A rapidly changed in texture over time, and immediately became a heavy texture with poor crispness. B had a crispy sensation, but it was inferior in its light and crisp quality, and was hard and garnished. C had a crispy feeling, but was slightly inferior to the crispness. D had a crispy feeling and was a crisp, light and crisp texture, but when the blending amount was increased (D ′), the clothes tended to be somewhat hard.
[0022]
E was excellent in crispy feeling, crisp and light texture, good crispness, and even if the amount added was increased, the clothes did not become hard and soft feeling was also good (E '). Furthermore, the change in texture over time was small and good.
[0023]
Example 2
Evaluation was made in the same manner as in Example 1 except that the composition of the batter was changed to Table 2. The results are shown in Table 2 together with the formulation. The fats and oils were added after the powder material was dispersed in cold water, and sufficiently mixed with a propeller stirrer with a rotation speed of 1000 rpm. In addition, the evaluation of the puncture rate at the time of frying was calculated based on the ratio of the number of samples in which 20 specimens were heated at 180 ° C. for 6 minutes and ruptured.
The puncture rate during microwave oven was measured by preparing about 20 specimens that were not punctured during frying and cooking them in a 600 W microwave oven for 3/4 minutes.

[0024]
In all the test plots, the texture was good immediately after frying, but H quickly changed in texture over time, and immediately became a heavy texture with a crispness. Compared with H, G had a reduced puncture rate, but was not completely prevented. As the added amount of defatted soymilk powder increases, (1) there is a crispy feeling, a crisp and crisp texture, (2) deterioration of clothing over time is good, and (3) The puncture rate during frying and microwave heating decreased. However, although M did not cause puncture, the texture became too hard and the flavor derived from soybeans with a blue smell was not preferable.
[0025]
Example 3
The same method as in Example 1 was examined except that the composition of the batter was changed to Table 3. However, the specimen evaluation method was changed as follows. That is, specimens that were quickly frozen after being fried were transferred to a thermostatic chamber maintained at −10 ° C., and changes in clothing over time were evaluated. Storage at -10 ° C is likely to cause moisture movement in the specimen, and the clothing becomes wet quickly, which greatly changes the texture of the clothing.
[0026]
(Table 3)
----------------------------
Test Zone NOPQRS
----------------------------
Soft flour 40 30 30 20 20 40
Oxidized starch 35 35 35 35 35 35
High amylose starch 15 15 15 15 15 15
Corn starch 10 10 10 10 10 10
Gum 1 1 1 1 1 1
Non-fat soymilk powder 0 10 10 20 20 0
Rapeseed white oil 0 40 80 40 80 80
Water 150 160 160 175 175 155
Total 251 301 341 316 356 336
Funk puncture rate 15% 0% 0% 0% 0% 40%
Microwave puncture rate 10% 0% 0% 0% 0% 30%
Microwave oven heating evaluation 4-day product 1.8 3.9 4.0 4.2 4.3 2.7
Stored for 7 days 0.9 3.4 3.6 3.9 4.1 2.1
----------------------------
[0027]
【The invention's effect】
By using the dressing of the present invention, it is possible to prevent clogging of clothes when producing fried foods or cooking cooked frozen foods in a microwave oven, and provide crispy and crispy fried foods . Furthermore, it has the effect that the texture of the preferred clothes immediately after frying can be maintained as much as possible even after being left for a long time after frying or after the frozen frozen food has been stored for a long period of time.

Claims (1)

A batter comprising a frying material containing water or fat, wherein the frying material contains wheat flour or / and starch and defatted soymilk powder, and the dry powder of the garment material contains 1-30% by weight of the defatted soymilk powder. A fried food that has been battered and fried after being battered on ingredients.