JP4743128B2 - Deep-fried and dry-fried - Google Patents

Description

The present invention provides a method for efficiently producing fried and dried-flavored fried.

Deep-fried soy milk is made from soy milk extracted from whole soybeans, and so-called soy protein deep-fried soy beans made by adding a coagulant to a soy protein material, fat and water emulsion. There is. The soy protein fried and seasoned and dried is "dried deep-fried fried" used for instant ingredients such as cup noodles. The moisture value of this dry-flavored deep-fried oil is important. If the moisture value is high, mold will be generated, or if the noodles are kept in contact with the noodles for a long period of time, the moisture will migrate to the noodles and the quality of the noodles will be impaired. On the other hand, if the moisture value is low, there is a possibility that the dry-flavored fried food in the cup will break due to vibration during transportation. Thus, there is an appropriate range for the moisture value of the dried-flavored fried oil, and if it deviates from this, it cannot be handled as a product.

The moisture value of fried dry seasoned oil correlates with the moisture value of fried soy protein oil before seasoning, and reducing the moisture value of fried soy protein oil is effective in reducing the moisture level of fried dry seasoned oil. (Hereafter, fried soybean protein before seasoning may be simply referred to as “fried”). Dough that is well fried is sufficiently emulsified and has an appropriate hardness, but the amount of water required for preparation of such dough is mainly determined by physical properties such as the water retention capacity of the raw material soybean protein material. Even if the same soy protein material is used, the physical properties will be different if the origin, variety, season, etc. of the raw material soybean differ, and it is often necessary to increase the amount of water in order to achieve sufficient emulsification . Moreover, if the emulsified dough is too hard, it will not spread sufficiently in the mold when fried, resulting in poor molding and insufficient elongation during frying. Therefore, it is necessary to increase the amount of water to make it softer. In this way, since the minimum amount of water required is determined by the soybean protein material, it is not easy to reduce the amount of water added to the dough in order to reduce the moisture value after drying.

In addition, if the moisture value of the fried deep-seasoned fried food is to be lowered by drying after seasoning, the production efficiency is reduced and the equipment needs to be improved, which increases the production cost. In terms of quality, poor flavor due to koge and chipping due to excessive drying of the surface and corners are likely to occur. For this reason, there is no way to stably reduce the moisture value while maintaining the quality of the fried food. As a result, when the moisture value of the fried food is too high, the moisture value of the fried food that has been dried after seasoning is increased. Therefore, until now, there has been a lack of decisiveness as to how to control the moisture level of fried or dried-flavored deep-fried.

On the other hand, frying is one of the efficient drying methods. However, when fried seasoned fried food is fried with high-temperature oil, the quality of the fried oil is markedly deteriorated, for example, the fried oil becomes extremely dirty or the fried food is burnt or hardened. For this reason, Patent Document 1 and Patent Document 2 seasoned with a seasoning liquid containing a sugar alcohol, which does not extremely foul the frying oil or burn the fried oil even when fried seasoned oil fried with high-temperature oil for drying. Fried chicken is disclosed. However, when fried, browning of the fried food causes a restriction on the taste that soy sauce cannot be used in the seasoning liquid. In addition, the sugar content is added to the dough itself to keep the fried water content low, and the seasoning is different from the present invention which can be used without limitation as in the past.

JP-A-6-141181 Japanese Patent Laid-Open No. 10-117717

The object of the present invention is to provide a method for stabilizing the quality of deep-fried fried chicken and dried-flavored deep-fried food.

Since the minimum required amount of water is determined by the soy protein material, it is not easy to simply reduce the amount of water added to the dough in order to reduce the moisture content after drying. Has obtained the knowledge that by adding sugar alcohol to the dough, the moisture value can be lowered without lowering the quality of fried or dried-flavored deep-fried. In the case of a syrup-type sugar alcohol, the quality of fried or dried-flavored fried food is preferably added by blending an amount corresponding to 4 to 100% by weight, more preferably 24 to 100% by weight of the blended amount of soybean protein material. Obtaining the knowledge that the moisture value can be lowered without lowering the water content, the present invention has been completed. That is, the present invention
1. Preparing a deep-fried dough containing sugar alcohol and soy protein material, and frying it,
2. The method for producing fried fried food according to 1, which is seasoned and dried after frying
3. 2. The production method according to 2, wherein the drying is performed by microwave drying and hot air drying;
Is to provide.

According to the present invention, it is possible to reduce the moisture value of fried oil without hindering the elongation of the dough during frying. Moreover, even if a seasoned dry fried food is prepared from the fried food obtained in this way, drying after seasoning is quick, a product with good quality without scorching and the like can be obtained, and the production yield can be improved. Moreover, browning of seasoned dry fried oil can be suppressed by shortening the drying time. Also, secondarily, when fried deep-seasoned fried food is reconstituted with hot water, the deep-fried food made according to the present invention has a taste imparted to itself, so that there is little loss of taste and the taste remains firmly in the fried food. An effect is also obtained. For this reason, it is also possible to reduce the quantity of a seasoning liquid.

The present invention is a method for efficiently producing fried and seasoned dry fried foods using a soybean protein material, and is characterized by blending sugar alcohol into the fried dough. By blending sugar alcohol into the dough, a good dough can be prepared even if the amount of water is reduced. More specifically, a fried dough (hereinafter simply referred to as a dough) is prepared by mixing a soybean protein material, water, fats and oils, a coagulant, and the like with a sugar alcohol, and then fried to obtain a fried chicken. Furthermore, after seasoning this, it is made to dry and the deep-frying deep-fried oil is obtained.

The soybean protein material in the present invention preferably has a crude protein content in the dry solid content of 60% by weight or more, and examples include isolated soybean protein and concentrated soybean protein, preferably isolated soybean protein. Suitable. The fats and oils in the present invention are not particularly specified, and vegetable oils and fats such as soybean oil, rapeseed oil, palm oil and coconut oil, and animal fats and oils such as pork fat and beef tallow can be used.

Further, conventionally known coagulants in the present invention can be used, and examples thereof include alkaline earth metal salts, particularly calcium salts and magnesium salts, such as magnesium chloride, calcium sulfate, calcium chloride and bittern. Moreover, the thing of the type solidified by producing | generating and acidifying gluconic acid when it melt | dissolves in water like glucono delta lactone can also be used. Of these, magnesium chloride is preferred because of its high water solubility and fast reactivity. The amount of magnesium chloride added is 0.5 to 5% by weight, preferably 1 to 3% by weight, based on the soybean protein material. If the amount of the coagulant added is too small, the coagulant does not coagulate sufficiently.

Sugar alcohol can be used without particular limitation, and examples thereof include sorbitol, maltitol, erythritol, lactitol, xylitol, reduced starch hydrolyzate, and reduced starch syrup.

As materials other than soybean protein material, sugar alcohol, fats and oils, water, and coagulant, you can add salt, sugar, yeast extract, etc. You may add flour.

The physical properties such as the softness and emulsification of the dough are affected by the physical properties of the raw material soy protein, and therefore it is necessary to appropriately adjust the composition every time the raw materials are switched. Therefore, although it cannot be decided uniformly, it can be made into the range of 10-30 parts of fats and oils, and 200-350 parts of water with respect to 100 parts of soybean protein raw materials normally. According to the present invention, the amount of water necessary for preparing a good dough can be reduced as compared with the case where no sugar alcohol is added. Based on the blending amount of water necessary for preparing a good dough without adding sugar alcohol, the blending amount of water can be reduced to about 75 to 91% by weight in the present invention.

In the present invention, the amount of sugar alcohol added to the dough is preferably 4 to 100% by weight, more preferably 24 to 100% by weight, and 36 to 75% by weight based on the amount of soybean protein material in a commercially available syrup type. Is more preferable. This is preferably 2.8 to 70% by weight, more preferably 16.8 to 70% by weight, and still more preferably 25.2 to 52.5% by weight in terms of dry weight of the sugar alcohol. Within this range, emulsification is easy and a moderately soft product can be obtained.

The above raw materials are mixed and uniformly emulsified to prepare a dough. A conventionally known emulsifier can be used as the emulsifier, but a silent cutter, a stephan cutter or the like having high emulsification efficiency is preferable. The dough thus obtained is molded into a desired size with a molding machine and fried to fry. The frying may be a well-known method in the production of deep-fried fish, and usually a two-stage or three-stage multistage frying is performed. A preferred method of frying is a three-stage frying, for example, the first stage: 60 ° C. or more and less than 100 ° C., the second stage: 100 ° C. or more and less than 150, and the third stage 150 ° C. to 200 ° C. In addition, the oil temperature of the second to third stage flies can be increased continuously by the temperature gradient.

The range of the preferable elongation of the fried chicken (measurement method is as follows) is 1.30 to 1.75, more preferably 1.38 to 1.67.

The preferable moisture value of fried chicken is 25 to 50% by weight, more preferably 32 to 41% by weight. In the conventional manufacturing method, the frying water value fluctuated greatly every time the production lot of the soy protein raw material was changed, and it often deviated from the preferable moisture value range. Since it becomes easy to suppress, the efficiency in a seasoning and a drying process goes up.

Fried fried food can be seasoned. Any seasoning method may be used, but examples include a so-called squeezing method (Japanese Laid-open Patent Publication No. 5-292912) in which a seasoning liquid is soaked in a deep-fried food, and a method in which deep-fried food is immersed in the seasoning liquid. In the squeeze-in method, a certain amount of seasoning liquid is attached to the fried chicken in a mold, and after steaming and heating, it is compressed with a punched press plate. By repeating the process from steaming to compression, this is a method of infiltrating the seasoning liquid into the frying, and a certain amount of the seasoning liquid can be infiltrated into the frying without loss. In addition, the dipping method is a method in which frying is submerged in a tank filled with the seasoning liquid and the seasoning liquid is soaked. The amount to be soaked can be controlled by the concentration of the seasoning liquid, the immersion time, the depth of immersion in the seasoning liquid, and the subsequent liquid removal process using a roller or the like.

The seasoning liquid usually contains soy sauce, amino acids, sugars, spices, various extracts, chemical seasonings and the like. Since the fried chicken in the present invention contains sugar alcohol and has some sweetness, the amount of sugar in the seasoning liquid may be reduced. In that case, if the seasoning liquid Brix is prepared so as to be equivalent to the conventional seasoning liquid, the amount of the seasoning liquid to be fried can be reduced. Thereby, the drying efficiency can be further increased.

Fried chicken is dried after seasoning. The drying may be performed by a conventionally known method such as microwave or hot air drying. It is preferable to perform drying in the order of microwave drying after drying and swelling, followed by hot air drying. The moisture value of the fried deep-seasoned oil is preferably 8 to 16%.

Hereinafter, although effectiveness of the present invention is shown with an example, the technical thought of the present invention is not limited by the illustration.
The analysis method used in the present invention is described below.
* Elongation rate: Elongation rate is a measure for measuring the elongation of a molded dough when fried. The long side and short side length of the molded dough and fried chicken were measured with a vernier caliper, and the average value (mm) was calculated. Elongation = Long side of deep-fried / long side of molded dough, or Short side of deep-fried / short side of molded dough
* Moisture value (% by weight): The water content of the fried chicken was measured from the change in weight after finely pulverizing the fried or fried deep-fried food with a food cutter and drying it at 105 degrees for 4 hours or more.
* Evaluation of hot water return, taste and texture: Put dry fried chicken in a bowl, pour 450 g of boiling water and leave it for 1 minute (without the lid), turn it over and leave it for another 1 minute (with the lid on) Do not), evaluated hot water return, taste, texture. Hot water return was evaluated based on observation and whether or not it contained enough hot water after chewing.

  Separated soy protein (New Fujipro AE: Fuji Oil Co., Ltd.) 1000 parts, Oil (palm oil) 150 parts, Water 2500 parts, Corn starch-derived sugar alcohol "AMAMINE 500" (Kyowa Hakko Kogyo Co., Ltd.) 70 parts by weight) 500 parts, 50 parts of corn starch and 10 parts of salt are mixed and emulsified with a silent cutter (manufactured by Yana Gear Co., Ltd.) for 3 minutes, and then 25 parts of magnesium chloride dissolved in 30 parts of water is added. Mix for 1 minute 30 seconds. This dough was molded into 65.5 × 46 mm, 15.5 g with a molding machine (Murakami Seisakusho). This was fried in a three-stage fryer (4 minutes at 70 ° C., 2 minutes at 110 ° C., 4 minutes at 170 ° C.) using a 100 × 77 mm mold to obtain fried chicken.

It was produced in the same manner as in Example 1 except that 2750 parts of water and 250 parts of “AMAMINE 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) were blended.

It was produced in the same manner as in Example 1 except that 2000 parts of water and 1000 parts of “AMAMINE 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) were blended.

[Comparative Example 1]
It was produced in the same manner as in Example 1 except that 500 parts of “AMAMINE 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was not added and 3000 parts of water was added.

[Comparative Example 2]
An attempt was made to prepare the dough in the same manner as in Example 1 except that the amount of water was reduced to 2500 parts without adding sugar alcohol. However, the dough was not emulsified, so a dough suitable for frying could not be obtained. It was.

※１．水分値は油揚げ５枚の平均値

* 1. Moisture level is the average of 5 fried chicken

In Examples 1, 2 and 3, a dough having an adequate hardness and sufficient emulsification could be prepared. Further, the elongation at the time of frying and the final moisture value were the same as those of Comparative Example 1. Even when compared with Comparative Example 1, the appearance and texture of the fried chicken of Examples 1 and 2 were the same. In Example 3, the dough was hard and molding was somewhat difficult, but the elongation during frying was sufficient. When fried in Example 3, after being fried and cooled, the four corners warped, but were flattened and the elongation was measured.

The fried chicken of Example 1, Example 2, Example 3 and Comparative Example 1 was seasoned by the squeezing method. The seasoning liquid used was prepared by mixing 370 g of thick soy sauce, 370 g of sugar, 120 g of sorbit, 20 g of sodium glutamate, and 130 g of water and adjusting to Brix 62. For example, Example 2, Example 2 and Example 3 were fried in 8g, and Comparative Example 1 was fried in 10g of the seasoning liquid and microwave-dried (dried to 17.5g at 500W). Then, a hot-air drying step (at 85 ° C. for 20 minutes) was performed in a thermostatic bath to obtain a dry-flavored fried chicken. In each example, the microwave treatment time required for drying was shorter than that in Comparative Example 1. The fried chicken of Example 3 had a favorable appearance as in Examples 1 and 2 although the wrinkles of the four corners returned to a flat shape due to the taste, and some wrinkles were observed after drying. The taste-dried fried chicken of Example 1, Example 2 and Example 3 felt a firm taste compared to Comparative Example 1 despite the small amount of the seasoning liquid. According to the present invention, the amount of the seasoning liquid can be reduced without impairing the flavor, and the drying efficiency is improved.

○は良好を意味する

○ means good

[Comparative Example 3]
The separated soybean protein was changed to a different lot, and 500 parts of “Ammamine 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) was not added, but 3000 parts of water was blended, but the dough was not sufficiently emulsified. In order to prepare a dough having sufficient emulsification, it was necessary to add 150 parts of water. Other than that, fried chicken was produced in the same manner as in Example 1.

Deep-fried fried chicken was prepared in the same manner as in Example 1 except that 500 parts of “Ammamine 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) and 2650 parts of water were blended using the same lot of isolated soybean protein as in Comparative Example 3.

Deep-fried fried food was prepared in the same manner as in Example 1 except that 250 parts of “Ammamine 500” (manufactured by Kyowa Hakko Kogyo Co., Ltd.) and 2900 parts of water were blended using the same lot of isolated soybean protein as in Comparative Example 3.

※１．水分値は油揚げ５枚の平均値

* 1. Moisture level is the average of 5 fried chicken

In Comparative Example 3, the moisture value of the dried seasoned deep-fried oil was too large, but Examples 5 and 6 were within a suitable moisture value range.

The fried chicken of Example 5, Example 6 and Comparative Example 3 was seasoned by the squeezing method. The seasoning liquid used was prepared by mixing 370 g of thick mouth soy sauce, 370 g of sugar, 120 g of sorbit, 20 g of sodium glutamate, and 130 g of water and adjusting to Bx62. In the fried food of Example 5 and Example 6, 8 g of the fried food of Comparative Example 3 and 10 g of the seasoning liquid are soaked, microwave-dried (dried until the weight becomes 17.5 g at 500 W), in a thermostatic bath A fried deep-seasoned fried food was obtained through a hot air drying process (at 85 ° C. for 20 minutes). The seasoned dry fried chicken of Example 5 and Example 6 felt a good taste despite the small amount of the seasoning liquid. Thus, the amount of the seasoning liquid could be reduced and the drying efficiency was improved.

○は良好を意味する

○ means good

Examples 5 and 6 were seasoned dry fried foods having preferable moisture values. On the other hand, in the comparative example 3, the microwave treatment at the same time as the examples 5 and 6 was not sufficiently dried. Therefore, when the microwave drying time was extended to 87 seconds, the moisture value dropped to 15.7%, but kogation occurred.

  Separated soy protein (Fujipro E: Fuji Oil Co., Ltd.) 1000 parts, Oil (fat palm oil) 200 parts, Water 3000 parts, "Sorbit powder" (Kyowa Hakko Kogyo Co., Ltd.) 50 parts, Corn starch 50 parts, 10 parts of salt was mixed and emulsified with a silent cutter (manufactured by Yana Gear Co., Ltd.) for 3 minutes, and then 25 parts of magnesium chloride dissolved in 30 parts of water was added, and further mixed for 1 minute and 30 seconds. A dough having a sufficient hardness and sufficient emulsification could be prepared. This dough was molded into 65.5 × 46 mm, 15.5 g with a molding machine (Murakami Seisakusho). This was fried in a three-stage fryer (4 minutes at 70 ° C., 2 minutes at 110 ° C., 4 minutes at 170 ° C.) using a 100 × 77 mm mold to obtain fried chicken. The elongation at the time of frying was 1.4 on the long side and 1.5 on the short side, and the final moisture value was 37.0%. Furthermore, the appearance and texture of fried chicken were also preferable.

The fried chicken of Example 8 was seasoned under the same conditions as in Example 4 by the squeeze-in method, and dried to obtain a deep-fried fried chicken. However, 9 g of the seasoning liquid was soaked per fried chicken. The moisture value after 75 seconds of microwave treatment was 15.5%. The obtained seasoned dry fried deep fried chicken felt a good taste despite the small amount of seasoning liquid. Thus, the amount of the seasoning liquid could be reduced and the drying efficiency was improved.

Claims (1)

A fried dough containing a soy protein material containing 25.2 to 52.5% by weight of sugar alcohol in terms of dry weight based on the blended amount of the soy protein material is prepared. Drying is performed by microwave drying and hot air drying, characterized by three-stage frying and tasting at a temperature of not lower than 100 ° C and lower than 100 ° C, second stage: 100 ° C and lower than 150 ° C , third stage 150 ° C to 200 ° C, A method for producing dried fried chicken