JP4442801B2 - Deep-fried clothes - Google Patents

Description

  The present invention relates to a fried food material. Specifically, when fried in oil, there is no flaking or swelling of the clothing bound to the seed meat, seafood, vegetables, or processed foods, and it has an excellent texture without soft and sticky feeling It relates to fried food materials.

  Conventionally, as a material for deep-fried foods, soft wheat flour with less gluten is used, and protein, starch, emulsifier, etc. are added to improve the texture. Thickeners such as gums and gums are added and used as batter liquid. However, such conventional clothing materials are difficult to melt evenly and tend to become so-called mamako. In addition, there was a drawback that the batter liquid precipitated over time. In the case of cooking using this clothing material, there was a problem that the binding between the seed (material) and the clothing was poor, the clothing was easily peeled off, and the commercial value was significantly reduced.

As a technique for solving these drawbacks, there have been many proposals of batters mainly composed of fat and oil processed starch without using wheat flour. A method using oil- and fat-processed starch having a slurry viscosity of 40 wt% or more of 200 cps or more (Japanese Patent Publication No. 5-21542), a mixture of potato seed starch and potato seed starch, or a slurry of 40 wt. A method using oil- and fat-processed starch having a viscosity of 200 cps or more (Japanese Patent Publication No. 5-17823), a method using oil-coated starch using a mixed starch of high amylose starch and urch seed starch (Japanese Patent Laid-Open No. 8-173073), underground starch For example, a method using an oil-coated starch using a raw material starch containing 50% or more as a raw material (Japanese Patent Laid-Open No. 11-243891). Further, as a proposal for using the cross-linked starch as a fried food material, there is a method using a cross-linked starch having a swelling degree of 4 to 15 and a solubility of 10% by weight or less (Japanese Patent Laid-Open No. 9-215478).
Japanese Patent Publication No. 5-21542 Japanese Patent Publication No. 5-17823 JP-A-8-173073 Japanese Patent Laid-Open No. 11-243891 JP-A-9-215478

  However, edible fats and oils with a high content of divalent unsaturated fatty acids (diene unsaturated acids), such as safflower oil, rapeseed oil, soybean oil, corn oil, sunflower oil, and cottonseed oil, which have been conventionally used, have been used. With oil- and fat-processed starch (oil-and-fat coated starch), it is difficult to say that satisfactory binding is obtained, although the binding between seeds and clothes is slightly improved in pork cutlet.

  In order to solve such problems, the present inventors have conducted intensive research and found that they are tri- or higher-valent unsaturated fatty acids such as triene unsaturated acids, tetraene unsaturated acids, pentaene unsaturated acids, hexaene unsaturated acids (hereinafter referred to as these). Is referred to as tri- or higher-valent unsaturated fatty acids), and the fat-and-oil-treated powder obtained by heating and aging using starch and / or cereal as raw materials using edible fats and oils having a total content of 15% by mass or more It has been found that the use of can significantly improve the binding between the seeds and the clothes. Furthermore, it is possible to bind to non-binding species such as meat, ham cutlets, seafood, etc. injected with pickle liquid by using starch and / or flour that has been subjected to swelling suppression as a raw material. I found.

  Therefore, the dressing material for deep-fried food of the present invention is an addition of edible oils and fats having a total content of unsaturated fatty acids of 3 or more valences to starch and / or flour, or 15% by weight, or an antioxidant added thereto, It contains an oil and fat-treated powder obtained by heat aging treatment. Preferably, edible oils and fats with a total content of unsaturated fatty acids of 3 or more valences added to the flour obtained by suppressing swelling of starch and / or flour, or an antioxidant added thereto, and heat aging It contains an oil or fat-treated powder obtained by processing.

  As described above, according to the present invention, by using an edible oil and fat having a trivalent or higher unsaturated fatty acid content of 15% by mass or more for starch and / or flour, and using the produced oil and fat-treated powder as a fried food material, In addition, there is no swelling or peeling of the clothes, the appearance is good, and a fried food with an excellent texture is obtained.

  Examples of the raw material powder used in the present invention include potato starch, tapioca starch, sweet potato starch, sago starch, corn starch, waxy corn starch, high amylose corn starch, wheat starch, and starch such as glutinous rice starch, rice flour, wheat flour, corn flour, etc. Examples include flours. Preferably, flours obtained by subjecting these starches and / or flours to a swelling suppression treatment can be used. The type of swelling suppression treatment is not particularly limited, and examples thereof include known methods such as chemical crosslinking treatment, dry heat treatment, and wet heat treatment.

  The degree of swelling suppression treatment of starch and / or flour (hereinafter referred to as raw material flour) used in the present invention can be detected as a sedimentation product, preferably a sedimentation product of 0.5 to 9.5 ml, more preferably The sedimentation product satisfies the condition of 1.0 to 8.5 ml. As long as this condition is satisfied, a combination of swelling suppression treatment and other processes such as etherification, esterification, and solubilization can be used as the raw material powder for fat processing.

The sedimentation product in the present invention is a method for measuring the degree of swelling suppression, and the measurement method is described below.
A sample is accurately weighed in an amount of 150 mg in anhydrous form and transferred to a test tube. Add exactly 15 ml of the test solution described later, shake and disperse well, immediately put in a boiling water bath, heat for 5 minutes, quickly cool to room temperature, and then shake again to homogenize and test into a 10 ml graduated cylinder. This is a value obtained by transferring 10 ml of the solution in the tube and allowing it to stand at about 20 ° C. for 18 hours, and measuring the amount of sediment.
Preparation method of test solution: 300 g of zinc chloride, 780 g of ammonium chloride and 1875 g of ion-exchanged water are dissolved by heating and then cooled, and adjusted to 19 baume (15 ° C.). Take 10 ml of this solution, add 2 drops of bromophenol blue solution, and titrate with 0.1N HCl to change the color from purple to yellow, and then titrate to determine the degree of hydrochloric acid (hydrochloric acid = HCl factor x titration). (ml number). Adjust using hydrochloric acid and aqueous ammonia so that the degree of hydrochloric acid is 3.9 ± 0.1. After adjustment, check the degree of hydrochloric acid again, and finally use after filtration.

  The fat and oil-treated powder in the present invention is obtained by coating the surface of raw material powder particles with fat and oil and changing the surface physical properties. The method mixes the fat and oil with the raw material powder, performs heat aging treatment, and the fat and oil is added to the raw powder. Combine. This makes it possible to impart water repellency to the particle surface, unlike the case of simply mixing oils and fats. Edible fats and oils to be added during fat and oil treatment include vegetable oils such as soybean oil, cottonseed oil, corn oil, rapeseed oil, safflower oil, olive oil, coconut oil, sesame oil, rice bran oil, coconut oil, palm oil, beef fat, pork fat, etc. Although animal fats and oils are mentioned, these oils are not preferable because the total content of unsaturated fatty acids of 3 or more is less than 15% by mass. As edible oils and fats that are effective in the present invention, oil containing trivalent or higher unsaturated fatty acids in total of 15% by mass or higher, or trivalent or higher unsaturated fatty acids to be 15% by mass or higher. Refined oil.

  Examples of the trivalent or higher unsaturated fatty acids include triene unsaturated acids, tetraene unsaturated acids, pentaene unsaturated acids, and hexaene unsaturated acids. Examples of oils and fats containing 15% by mass or more of these include fish oil (sardine oil, herring oil, etc.) and vegetable oil (perilla oil, egoma oil, eno oil, chia oil, borage oil, evening primrose oil, hemp seed oil, linseed oil, etc.). It is done. Among the tri- or higher valent unsaturated fatty acids, linolenic acid, which is a triene unsaturated acid, is generally present in nature and easily available. Perilla oil, sesame oil, eno oil, chia oil, borage oil, evening primrose oil, hemp seed oil and linseed oil have a linolenic acid content of 15% by mass or more, and can be used as oils suitable for the present invention. Further, even if the linolenic acid content is less than 15% by mass, such as evening primrose oil or walnut oil, it can be used as a suitable oil if it is re-refined so that the content becomes 15% by mass or more. Further, those obtained by transesterification or fractionated oil may be used. Moreover, the thing which added the antioxidant to these fats and oils may be used. Antioxidants to be added may be those usually used for edible oils and fats, and examples thereof include α-, β-, γ-, δ-tocopherol and ascorbic acid stearate. By adding an antioxidant, it is possible to prevent deterioration of the fat-treated powder associated with fat oxidation.

  The addition amount of these fats and oils to the raw material powder is 0.01 to 1.0% by mass, preferably 0.05 to 0.5% by mass. If the added amount is less than 0.05% by mass, sufficient binding between the seed and the garment cannot be exhibited. Moreover, since sufficient binding property and the outstanding food texture are obtained with the addition amount of about 0.5 mass%, even if it adds more fats and oils, a merit will reduce.

  As a method of adding fats and oils, any method can be used as long as the fats and oils can be uniformly dispersed and mixed into the raw material powders such as adding and mixing the fats and oils to the raw material powders in the mixer. The heat aging temperature is suitably from 30 to 150 ° C., and if it is 30 ° C. or less, it takes a very long time for heat aging, which is not practical. . The heating and aging time may be shorter as the temperature is higher, but 1 to 336 hours (2 weeks) is appropriate.

  The fat and oil-treated powder of the present invention can be used as fried food materials, such as deep-fried food, tempura, pork cutlet, beef cutlet, minced cutlet, chicken cutlet, cream croquette, fritter, etc. as dusting powder, dusting powder or batter liquid. Furthermore, depending on the type, the oil-and-fat-treated powder of the present invention can be used in combination with materials that are usually used as clothes for fried foods, if necessary. Specific examples include flour (wheat flour, corn flour, rice flour, pregelatinized flour, etc.), unmodified starch (corn starch, wheat starch, rice starch, etc.), modified starch (oil-fat processed starch other than the oil-treated powder of the present invention, Chlorite-treated starch, acid-treated starch, pregelatinized starch, dry heat-treated starch, wet heat-treated starch, cross-linked starch, esterified starch, etherified starch, esterified cross-linked starch, etherified cross-linked starch, etc.), sugar (monosaccharide) , Disaccharides, oligosaccharides, starch degradation products, reduced starch degradation products), natural gums (guar gum, xanthan gum, tamarind seed gum, carrageenan etc.), swelling agents (baking powder, sodium bicarbonate etc.), proteins (soy protein, milk) Protein, egg white, egg yolk, casein), fats and oils (soybean oil, margarine, etc.), emulsifier (lecithin, glycerin fatty acid ester, sugar ester) Etc.), pigments (β-carotene, Enchi yellow, etc.), seasonings (mirin, soy sauce, salt, sodium glutamate, nucleic acid seasonings, etc.).

  EXAMPLES Hereinafter, although an Example demonstrates this invention in more detail, this invention is not limited only to these Examples.

  Made from tapioca starch, perilla oil (12% linoleic acid content, 55% linolenic acid content), safflower oil (76% linoleic acid content, 0% linolenic acid content), soybean oil (55% linoleic acid content, linolenic acid) 6%), corn oil (53% linoleic acid content, 2% linolenic acid content) and rapeseed oil (23% linoleic acid content, 10% linolenic acid content) were added and mixed in 100% by air bath. Heated at 0 ° C. for 8 hours to obtain oil- and fat-treated starch (Samples 1 to 5).

<Test Example 1>
About 100 parts by weight of the fat-and-oil-treated starch (hereinafter referred to as “parts”) of Samples 1 to 5 obtained in Example 1 was added about 0.2 parts of guar gum as a batter viscosity modifier, and mixed with 180 parts of water, respectively. A batter solution of 2500 to 3500 mPa · s (B-type viscometer, No. 3, rotor, 12 rpm, 15 ° C.) was prepared. This solution was evenly applied to frozen pork loin, then breaded, frozen overnight and then fried in 180 ° C salad oil for 5 minutes to make pork cutlet. About the obtained pork cutlet, it cut | disconnected at 1 cm space | interval, and evaluated the binding property and food texture of seed | species and clothes.

Evaluation of the binding property was carried out by evaluating the cut surface of each of the five pork cutlets immediately after fried in five stages and taking the average.
<Binding of seeds and clothes>
5: Firmly bound.
4: Although it is bound relatively firmly, there is some peeling.
3: Although it bind | bonds comparatively favorable, there exists peeling.
2: The peeling is relatively conspicuous and the binding is not good as a whole.
1: There is much peeling on the cut surface, and it is not bound more than half.

The texture was evaluated on a five-point scale by tasting by five people, and the average was taken.
<Food texture>
5: Appropriate hardness and softness, very favorable texture.
4: A relatively moderate hardness and soft feeling, and a preferable texture.
3: Relatively hard and slightly dull, with a slight stickiness.
2: Relatively slightly hard or slightly sticky, with a slightly poor texture.
1: It is too hard or has a strong stickiness and poor texture.
The results of Test Example 1 are shown in Table 1.

  From the results of Table 1 above, the fat and oil-treated starch using the perilla oil of Sample 1 has relatively good seed-cloth binding when fried in oil, and a pork cutlet with relatively good texture was obtained. .

  Potato starch, corn starch, waxy corn starch, high amylose corn starch, rice flour, corn flour are used as raw materials, and perilla oil (12% linoleic acid content, 55% linolenic acid content) is added and mixed, and then 100 by air bath. Heated at 8 [deg.] C. for 8 hours to obtain a fat-treated powder (samples 6 to 11).

<Test Example 2>
The fat and oil-treated powders of Sample 1 obtained in Example 1 and Samples 6 to 11 obtained in Example 2 were tested in the same manner as in Test Example 1, and the binding properties and texture of seeds and clothes were examined. evaluated. The results of Test Example 2 are shown in Table 2.

  From the results of Table 2 above, relatively good results were obtained, but especially when the fat-treated powders of Sample 1 and Samples 10 and 11 were fried in oil, the binding between the seeds and the clothes was relatively good, A pork cutlet with relatively good texture was obtained.

  Tapioca starch, potato starch and corn starch are used as raw materials, water is added to 30% moisture, mixed well, sealed in a pressure-resistant glass container, potato starch is 70 ° C, corn starch is 100 ° C, tapioca starch. Were heated at 120 ° C. for 1 hour and 8 hours. Thereafter, the starch inside was taken out, dried and milled to obtain wet heat-treated starch (samples M1 to M6). The degree of crosslinking (sedimentation product) is shown in Table 3.

  Using tapioca starch, potato starch, corn starch, and wet-heat-treated starch of samples M1 to M6 obtained in Example 3, as raw material, sesame oil (linoleic acid content 15%, linolenic acid content 70%) 0.1 After mass% was added and mixed, it was heated in an air bath at 100 ° C. for 8 hours to obtain oil-fat-treated starch (samples 12 to 20).

<Test Example 3>
The fat and oil-treated starch of 12 to 20 obtained in Example 4 was tested in the same manner as in Test Example 1 except that frozen pork loin meat into which a pickle solution had been previously injected was used. The texture was evaluated. The results of Test Example 3 are shown in Table 4.

  From the results in Table 4 above, even in frozen pork loin meat that has been injected with a pickle solution that is relatively difficult to bind, the binding between the seeds and clothes is relatively good when fried in oil by a swelling suppression treatment (wet heat treatment). Also, pork cutlet with relatively good texture was obtained. Especially, the fat and oil-treated starches of Samples 14, 17, and 20 were excellent in binding property and texture of seeds and clothes.

  Using potato starch, tapioca starch, corn starch and waxy corn starch as raw materials, 1% by weight of caustic soda solution is added to the powder so that the pH is 9.0, and then roasted at 160 ° C for 1 hour and 6 hours in an air bath. The mixture was allowed to cool and then dispersed in water, and then neutralized, washed with water, dehydrated, dried, and refined to obtain dry heat-treated starch (samples D1 to D8). The degree of crosslinking (sedimentation product) is shown in Table 5.

  Using waxy corn starch and dry heat-treated starch of samples D1 to D8 obtained in Example 5, 0.1 mass% of sesame oil (15% linoleic acid content, 70% linolenic acid content) was added to the starch and mixed. Then, it heated at 100 degreeC and 8 hours with the air bath, and obtained the fat-and-oil processing starch (samples 21-29).

<Test Example 4>
The fat-and-oil-treated starches of Samples 21 to 29 obtained in Example 6 were compared with Samples 12, 15, and 18 for comparison in the same manner as in Test Example 3, and the binding property and texture of seeds and clothes were evaluated. . The results of Test Example 4 are shown in Table 6.

  From the results of Table 6 above, even in frozen pork loin meat injected with a pickle solution that is relatively difficult to bind, the binding between the seed and the garment is relatively high when fried in oil by swelling suppression treatment (dry heat treatment). Good pork cutlet with good texture was obtained. Especially, the oil- and fat-treated starches of Samples 22, 24, 26, and 29 were excellent in binding property and texture of seeds and clothes.

  9 parts of slurry prepared by adding 300 parts of sodium sulfate and 10 parts of caustic soda to 1300 parts of water and adding 1000 parts of raw tapioca starch with stirring are prepared, and 0.1 to 20 parts of sodium trimetaphosphate is prepared. In this range, the addition amount was changed and reacted at 40 ° C. for 15 hours. Thereafter, neutralized, washed with water, dehydrated, dried and refined to obtain crosslinked starch (samples C1 to C9). The degree of crosslinking (sedimentation product) is shown in Table 7.

  Using the crosslinked tapioca starch of Samples C1 to C9 obtained in Example 7 as a raw material, 0.1 mass% of sesame oil (15% linoleic acid content, 70% linolenic acid content) was added to the starch, mixed, and then into the air bath. And heated at 100 ° C. for 8 hours to obtain tapioca-crosslinked oil-treated starch (samples 30 to 38).

<Test Example 5>
The fat and oil-treated starches 30 to 38 obtained in Example 8 and the sample 12 as a comparison were tested in the same manner as in Test Example 3 to evaluate the binding properties and texture of the seeds and clothes. The results of Test Example 5 are shown in Table 8.

  From the results of Table 8 above, even in frozen pork loin meat injected with a pickle solution that is relatively difficult to bind, when it is fried in oil by swelling suppression treatment (crosslinking treatment), the binding of seeds and clothes is relatively The pork cutlet with relatively good texture was obtained, and in particular, the oil- and fat-treated starches of Samples 31 to 36 were excellent in the binding property and texture of seeds and clothes.

  A sample was produced in the same manner as in Example 2 except that the sample C6 obtained in Example 7 was used as a raw material, and the amount of perilla oil added was 0.01, 0.05, 0.5, and 1.0% by mass. It performed and obtained the fat-and-oil processing starch (samples 39-42).

<Test Example 6>
The fat and oil-treated starch of Samples 39 to 42 obtained in Example 9 and the sample 35 as a comparison were tested in the same manner as in Test Example 3, and the binding properties and texture of the seeds and clothes were evaluated. The evaluation results are shown in Table 9.

  From the results of Table 9 above, when the fat and oil-treated starch when the added amount of perilla oil is 0.05 to 0.5% by mass is fried in oil, the binding property between the seeds and the clothes is good and the texture is good. Excellent pork cutlet was also obtained.

  Sample C6 obtained in Example 7 was used as a raw material, perilla oil (12% linoleic acid content, 55% linolenic acid content), safflower oil (76% linoleic acid content, 0% linolenic acid content), soybean oil (linoleic acid content) Acid content 55%, linolenic acid content 6%), corn oil (linoleic acid content 53%, linolenic acid content 2%), rapeseed oil (linoleic acid content 23%, linolenic acid content 10%) each 0.1% by mass After the addition and mixing, the mixture was heated in an air bath at 100 ° C. for 8 hours to obtain oil- and fat-treated starch (samples 43 to 46).

<Test Example 7>
The fat and oil-treated starch of Samples 43 to 46 obtained in Example 10 and Sample 35 as a comparison were tested in the same manner as in Test Example 3, and the binding property and texture of seeds and clothes were evaluated. The evaluation results are shown in Table 10.

  From the results of Table 10 above, the fat-treated starch obtained using perilla oil with a high linolenic acid content is more seeded when fried in oil than the oil-treated starch with other oils with a high linoleic acid content. The pork cutlet with good clothes and excellent texture was obtained.

A potato starch, corn starch, waxy corn starch were used as the raw material starch, and a trial production was carried out in the same manner as in Example 7 except that the addition amount of sodium trimetaphosphate was changed to 0.25 and 0.7 parts, and crosslinked potato starch (sample C10, C11), crosslinked corn starch (samples C12 and C13), and crosslinked waxy corn starch (samples C14 and C15) were obtained. The degree of crosslinking (sedimentation product) is shown in Table 11.

  Using the cross-linked starch samples C10 to C15 obtained in Example 11 as a raw material, 0.1 mass% of sesame oil was added to and mixed with the starch, and then heated in an air bath at 100 ° C. for 8 hours to obtain a cross-linked oil-treated starch ( Samples 47-52) were obtained.

<Test Example 8>
The cross-linked oil- and fat-treated starch obtained in Example 12 (Samples 47 to 52) and Samples 15, 18, and 27 as a comparison were tested in the same manner as in Test Example 3, and the binding properties and texture of seeds and clothes Was evaluated. The evaluation results are shown in Table 12.

  From the results in Table 12 above, it was found that the cross-linked oil- and fat-treated starch, when fried in oil, had better binding between seeds and clothes, and a pork cutlet with excellent texture.

Trial production was carried out in the same manner as in Example 7 except that tapioca starch, potato starch, corn starch, waxy corn starch, 0.7 parts of sodium trimetaphosphate and 15 parts of propylene oxide were added. An etherified crosslinked tapioca starch (sample H1), an etherified crosslinked potato starch (sample H2), an etherified crosslinked corn starch (sample H3), and an etherified crosslinked waxy corn starch (sample H4) were obtained. Table 13 shows the degree of crosslinking (precipitation product) and the degree of etherification substitution.

The raw material starch is tapioca starch, potato starch, corn starch, waxy corn starch, 1000 parts of each raw material is added to 1300 parts of water to form a slurry, and 3% aqueous sodium hydroxide solution is added with stirring to maintain the pH at 11.0 to 11.5. While adding 10 parts of sodium trimetaphosphate and reacting at 40 ° C. for 15 hours, 15 parts of acetic anhydride was gradually added and reacted for 1 hour while maintaining pH 8-9. Then, neutralized, washed, dehydrated, dried, refined and then esterified crosslinked tapioca starch (sample A1), esterified crosslinked potato starch (sample A2), esterified crosslinked corn starch (sample A3), esterified crosslinked waxy corn starch (Sample A4) was obtained. The degree of crosslinking (precipitation product) and the degree of esterification substitution are shown in Table 14.

  Tapioca starch, potato starch, corn starch, waxy corn starch, etherified crosslinked starch samples H1 to H4 obtained in Example 13 and esterified crosslinked starch samples A1 to A4 obtained in Example 14 were used as raw materials. After adding 0.1% by mass of linseed oil (linoleic acid content 17%, linolenic acid content 57%) to the mixture, it was heated in an air bath at 100 ° C. for 8 hours to obtain oil-fat-treated starch (samples 53 to 64). It was.

<Test Example 9>
The fat and oil-treated starches of Samples 53 to 64 obtained in Example 15 were tested in the same manner as in Test Example 3, and the binding property and texture of seeds and clothes were evaluated. The evaluation results are shown in Table 15.

  From the results of Table 15 above, both the etherified cross-linked fat-treated starch and the esterified cross-linked fat-treated starch have better seed and garment binding when fried in oil than the unmodified raw starch, Excellent pork cutlet was also obtained.

Claims (2)

In the fried food clothing containing fats and oils-treated powder obtained by mixing edible fats and oils in the raw material powder, the raw material powder used is a starch or cereal flour that is swell-inhibited and added. Contains a fat-treated powder which is selected from perilla oil, sesame oil and linseed oil . The fried food material according to claim 1, wherein the sediment of starch or flour is 0.4 to 9.5 ml.