JP5512571B2 - Shrimp fried food mix powder - Google Patents

Description

  The present invention relates to a mixed powder suitable for obtaining a fried shrimp-like food.

  As a home menu popular among adults and children, when making fried shrimp that always occupies the top, add flour to the peeled shrimp, immerse in cracked eggplant, add breadcrumbs and fry in oil, There were problems such as the hands getting dirty every time the wheat flour was added, soaked in the cracked egg liquor, or the bread crumbs were applied.

  Looking at the prior art for solving the above-mentioned problems, for example, it is easy to apply clothes to food materials, and after cooking, it becomes a soft, plump shrimp fry and a crisp garment. As the processed bread crumbs obtained, a mixture of at least one highly viscous material selected from the group consisting of monosaccharides, oligosaccharides, dextrins, pullulans, sugar alcohols and protein hydrolysates and proteins adheres to the surface of the bread crumbs. A processed bread crumb is known (Patent Document 1).

  And as the said prior art, as what was disclosed about the clothing mix powder by the combination of bread crumbs and dextrin, for example, 50-90 weight part of dextrin of DE5-45 as a solid component with respect to 100 weight part of batter solid substance There is known a batter for deep-fried food that is configured to be contained at a ratio of US Pat.

  In addition, for fried foods for cooking fried food-like foods that are fried in oil by heating in an oven toaster or the like, starch or flour 10 to 50 parts by weight with respect to 100 parts by weight of bread crumbs And 20 to 100 parts by weight of water-soluble ingredients (at least one selected from animal and plant extracts, dextrins, agar, gelatin, lactose and seasonings), and 0 to 14 parts by weight of edible fats and oils with respect to 100 parts by weight in total There is known a fried food powder blended with (Patent Document 3).

  Alternatively, as a seasoning for microwave cooking, it is known to contain salt and amino acids or powdered soy sauce containing salt and amino acids, monosaccharides and / or disaccharides, DE 3-15 dextrin, karaya gum, and spices. (Patent Document 4).

JP-A-8-228706 JP 2008-136445 A JP 11-196784 A Japanese Unexamined Patent Publication No. 7-231763

In the prior art described above, much effort is still required for dressing or pre-processing for dressing. Moreover, it seems that it has not been conventionally performed to attach a lot of clothes such as the above-mentioned bread crumbs to shrimp and make a shrimp fried food by cooking with a method other than frying, for example, cooking with a frying pan.
Thus, the present invention provides a shrimp fried food mix powder that has excellent adhesion to shrimp, can be attached to almost the whole shrimp surface, and can be easily obtained by baking with a frying pan or the like. The purpose is to provide.

  The present inventors put a mixed powder containing bread crumbs, DE 40 or less, preferably DE 25-40 dextrin, and dry powder obtained by drying a liquid or pasty food product into a bag together with peeled shrimp and up and down several times. As a result of shaking to the left and right, the inventors obtained the knowledge that the mixed powder, particularly bread crumbs, can be adhered to almost the entire surface of the shrimp without soiling the hands, thereby completing the present invention.

The gist of the present invention is as follows.
(1) A shrimp fried food-like mixed powder for obtaining a fried shrimp-like food by being cooked with a frying pan or a cooking utensil having the same function as that attached to the surface of the shrimp, and the breaded crumb in the mixed powder A shrimp fried food-use mixed powder, comprising dextrin and dextrin and a dry powder of liquid or pasty food.
(2) The bread crumb includes bread crumbs having a particle size of 710 μm on a 4.75 mm pass and 710 μm passes, and the content of the bread crumb is 30-60 wt% with respect to the mix flour. The fried shrimp-like food mixed powder according to (1), wherein the latter is 10 to 28% by weight.
(3) The shrimp fried food mix powder according to (1), wherein the content of the dextrin is 1 to 25% by weight with respect to the mix powder.
(4) The dry powder is at least one powder selected from the group consisting of powdered soy sauce, powdered miso, powdered sauce, powdered ketchup, powdered natural seasoning, whey powder, and powdered fruit juice. Shrimp fried food mix powder.
(5) Furthermore, salt is contained in 3.2-13.0 weight% with respect to the said mixed powder, The mixed powder for fried shrimp-like foods as described in (1).

  The shrimp fried food mix powder of the present invention is excellent in adhesion to shrimp, and can be attached to almost the whole shrimp surface, and the frying pan or cooking utensil having a function equivalent to this. The shrimp-like food product obtained by baking with, especially, has the appearance of being fried shrimp in appearance, and is healthy because it does not use much oil.

  The mixed shrimp fried food-like powder of the present invention can be applied to the surface of the shrimp and can be used to obtain strong heating of frying pans or cooking utensils having the same function, for example, woks, sota taper, hot plates, barbecue iron plates, etc. It is for obtaining a fried shrimp-like food by cooking, and the mixed powder contains bread crumbs, dextrin, and a dry powder of liquid or pasty food.

  The bread crumb includes bread crumbs (referred to as bread crumbs (coarse)) of 710 μm on a 4.75 mm pass and crumbs (referred to as bread crumbs (fine)) of 710 μm openings, the content of which is the mixed powder In contrast, the former may be 30 to 60% by weight, preferably 35 to 50% by weight, and the latter may be 10 to 28% by weight, preferably 15 to 23% by weight. By making bread crumbs into the above-mentioned particle size and blending amount, the surface of the shrimp can be sufficiently covered, the teeth of the clothes at the time of eating are good, and a crispy texture can be obtained. Further, in order to improve the feeling of frying fried shrimp-like food described later, orange-type bread crumbs obtained by adding carotene pigments to bread crumbs may be used.

  The mixed powder contains dextrin in order to improve the adhesion of the bread crumb. Although the dextrin is slightly different depending on the DE value, it is almost tasteless and odorless and has a property of gradually absorbing moisture and increasing adhesion, and can be said to have sufficient suitability as a material of the present invention. As a compounding quantity of this dextrin, the conditions of 1-25 mass% with respect to the said mix powder, Preferably 5-9 mass% can be hung up.

  Further, from the viewpoint of improving the amount of bread crumbs adhering to shrimp, the DE value of the dextrin can be set to DE40 or less, preferably DE25-40. In order to improve the adhesiveness of bread crumbs, pregelatinized starch and thickeners can be considered in addition to the above dextrins, but it is an appropriate raw material in terms of flavor (powder) and touch (smooth feeling). That's not true.

  The mixed powder further includes a dry powder obtained by drying a liquid or pasty food. The dry powder of the liquid or pasty food is a liquid or pasty food such as soy sauce, miso, sauce, ketchup, natural seasoning, whey, fruit juice, etc., which is powdered if necessary. There is no particular limitation, and spray drying, drum drying, freeze drying, vacuum drying, foam layer drying and the like can be exemplified. In addition, the said natural seasoning is an extract etc. by extraction or decomposition | disassembly of livestock meat, seafood, vegetables, etc.

  Dry powder such as soy sauce, powdered miso, powdered sauce, powdered ketchup, powdered natural seasoning, whey powder, powdered fruit juice, etc. obtained by such a drying method has a characteristic that it easily absorbs moisture. As a result, the bread crumbs act as an adhesive that firmly adheres to the surface of the shrimp. From the viewpoint of such effects, powdered soy sauce and / or whey powder are particularly preferable.

  In terms of the function of adhering the mixed powder to shrimp, the powdered soy sauce and the whey powder are not inferior, and if they are used together, the adhesion rate of bread crumbs can be improved. For that purpose, the compounding quantity of the said powdered soy sauce and / or whey powder can raise | lift the conditions of 3-11 weight% with respect to the said mixed powder. This amount shows the total blending amount when using both powdered soy sauce and whey powder from the blending amount when using powdered soy sauce or whey powder alone.

  Next, it is preferable that salt be included in the mixed powder. In other words, there is an effect that the water contained in the shrimp is exposed by the osmotic pressure action of the salt to make the mixed powder easily adhere to the surface of the shrimp. The amount of sodium chloride for achieving such an action may be 3.2 to 13.0% by mass, preferably 5.2 to 7.8% by mass, based on the mixed powder. In addition, when using the raw material containing salt, for example, powdered soy sauce, the compounding quantity of the said salt will be calculated as an amount also including the amount of salt in the said powdered soy sauce.

  Moreover, the texture of the clothing of shrimp fried food mentioned later can be made quick by adding rice flour processed products, such as pregelatinized glutinous rice flour and pregelatinized glutinous rice flour, to the mixed powder. The amount of such processed rice flour can be 7 to 12% by mass, preferably 10 to 11% by mass with respect to the mixed powder.

  The shrimp fried food mix powder thus obtained is filled in a bag. At this time, when specific gravity separation occurs between bread crumbs and dextrin, dry powder of liquid or pasty food, further addition of salt, bread crumbs and dextrin, dry powder such as powdered soy sauce or whey powder, salt When filling the bag, it is impossible to fill each powder quantitatively. In order to avoid such a state, for example, a method may be adopted in which two bags are prepared, and one bag is filled with bread crumbs and the other bag is filled with a powder other than bread crumbs in a fixed amount and sealed. Alternatively, a method may be employed in which bread crumbs are filled in a fixed amount, and then powders other than bread crumbs are filled and sealed. In the case of the latter method, one bag is sufficient. In this way, a mixed powder for fried shrimp-like food can be obtained.

Next, a method for producing shrimp fried food will be described.
The method for producing the fried shrimp-like food includes the following steps.
a. The process which mixes and stirs shrimp and shrimp fried food mix powder, and coats shrimp with the said mix powder.
b. A step of securing an unstirred state at least once until the shrimp is coated with the mixed powder.
c. A step of cooking the shrimp coated with the mixed powder.

  First, a. The step of mixing and stirring shrimp and shrimp fried food mix powder and covering the shrimp with the mixed powder is performed by placing the shrimp and the mixed powder in a bag, for example, a plastic bag, and closing the opening of the bag. In this state, the bag is shaken up and down, left and right, and the shrimp and the mixed powder are mixed and stirred to attach more mixed powder (bread crumbs) to the entire surface of the shrimp.

  The shrimp to be used is basically shrimp, and it is preferable to remove the shrimp tail by leaving one shell of the shrimp tail and removing it with a bamboo skewer. When using frozen shrimp, thaw it beforehand. Furthermore, it is preferable to wipe off the shrimps with a paper towel or the like.

  b. Until the shrimp is coated with the mixed powder, the step of securing an unstirred state at least once is a step for attaching the bread crumbs in the mixed powder to the surface of the shrimp, and by this step, The dextrin and the dry powder are absorbed by the moisture on the surface of the shrimp, preferably by the moisture exposed to the surface of the shrimp by the osmotic pressure of the salt contained in the mixed powder, and it will play a pasty role for breadcrumb adhesion . As a result, the bag can be shaken up and down, left and right again, and the bread crumbs can be evenly adhered to the surface of the shrimp, sometimes swallowing.

  c. The step of cooking the shrimp coated with the mixed powder is a step for producing a shrimp fried food from the shrimp coated with the mixed powder, and cooking with a frying pan or a cooking appliance having a function equivalent to this. To do. For example, to describe how to cook with a frying pan, heat a small amount of oil such as salad oil on the frying pan, put the shrimp covered with the mixed powder there, bake it on low to medium heat, and if it becomes baked, turn it over Bake further until the shrimp is evenly colored on both sides. Thus, the fried shrimp-like food product can be obtained by absorbing a smaller amount of oil and fat than in the case of fried shrimp.

(Experimental example)
Samples 1 to 7 (4 g) prepared in Table 1 and 1 peeled shrimp (16 g) were placed in a tapper and shaken and stirred at 150 rpm for 5 minutes with a shaker (TAITEC Double Shaker R-30min). The amount of the mixed powder adhering to the shrimp is calculated by measuring the weight of the shrimp before and after shaking. Then, the adhesion rate of the bread crumbs adhering to shrimp was calculated by the following formula. The results are shown in Table 2.

Formula Bread crumb adhesion rate = (Adhesion amount g of mixed flour x (Bread crumb content (%) / 100% in mixed flour) / Bread crumb amount g) x 100%
In the formula, the adhesion amount g of the mixed powder is obtained by removing the amount g of shrimp itself from the amount g of shrimp to which the mixed powder is adhered.
In the formula, the bread crumb content (%) in the mixed flour is determined from the amount g of the mixed flour and bread crumb in the recipe.
In the formula, the amount of bread crumb g is the numerical value g in the recipe.

  As is apparent from Table 2, it was confirmed that potato starch, pregelatinized glutinous rice, pregelatinized corn starch, and xanthan gum had little effect on breadcrumb adhesion. On the other hand, it was confirmed that dextrin, whey powder, and powdered soy sauce had a high effect on the adhesion rate of bread crumbs.

(Examples 1-2)
Wipe off the water of shrimp (about 200 g with 12 pieces of 16-17 g shrimp after thawing) with a paper towel. Then put the shrimp and the mixed powder adjusted in Table 3 into a plastic bag, shake the mixed powder for 20 times (10 seconds) so that it covers the whole shrimp, and leave it for 5 minutes to ensure the state of peeling and stirring. Shake again 10 times (5 seconds). Then heat 2 tablespoons of salad oil in a frying pan, put the shrimp with the above mixed powder, bake for 1 minute on low to medium heat, turn it over, turn it over for another 1 minute, cover and heat Bake for 2 minutes. Removed the lid and baked gently for 1 minute so that both sides of the shrimp were evenly colored.
About the obtained fried shrimp-like food, the bread crumb adhesion rate was calculated by the same method as described in the experimental examples, and the mixed powder adhesion, texture, appearance (frying feeling), and flavor were evaluated according to the criteria in Table 5. . The results are shown in Table 4. In addition, the salt concentration of the powdered soy sauce in a table | surface is 32 weight%, and is the same also after that.

Example 1 is a mixed powder containing bread crumbs, dextrin, whey powder, and powdered soy sauce. The bread crumbs adhere almost uniformly to the entire surface of the shrimp, and the adhesion rate shows a high value. Moreover, the texture, appearance, and flavor of the obtained fried food were also excellent. On the other hand, in the case of Example 2 in which the powdered soy sauce was removed from the formulation of Example 1, the adhesion rate of bread crumbs was not a little lower than that in Example 1, but it can be said that the mixed powder had good evaluation. . However, in the case of Comparative Example 1 in which the whey powder and the powdered soy sauce are excluded, the evaluation is low in all the evaluation items including the adhesion rate of bread crumbs.

(Examples 3 to 6)
Wipe off the water of shrimp (about 200 g with 12 pieces of 16-17 g shrimp after thawing) with a paper towel. Then, after mixing the shrimp and the mixed powder adjusted in Table 6 into a tapper and stirring with a shaker (TAITEC Double Shaker R-30min) at 150 rpm for 5 minutes, the same as in Examples 1-2 The fried shrimp-like food was obtained by heat cooking. About the obtained fried shrimp-like food, the bread crumb adhesion rate was calculated by the same method as described in the experimental examples, and the mixed powder adhesion, texture, appearance (frying feeling), and flavor were evaluated according to the criteria in Table 5. . The results are shown in Table 7.

  About Example 4, bread crumbs also adhere uniformly and the appearance and texture are good. About Example 3, there is a tendency that the adhesion rate of bread crumbs is slightly small, and bread crumbs with a large particle size tend to be slightly attached, and accordingly, the crispy feeling of the texture tends to be lower than that of Example 4. In Example 5 and Example 6, the adhesion rate of bread crumbs is high, and there is a feeling that the bread crumbs are a little too sticky, the bread crumbs adhere to each other, the texture is uneven, and the appearance also tends to be somewhat mottled compared to Example 4. It is in.

(Examples 7 to 12)
Except for using the mixed powder (36.4 g) prepared in Table 8, the mixed powder was sprinkled over the whole shrimp in the same manner as in Examples 1 and 2, and cooked to obtain a fried shrimp-like food. About the obtained fried shrimp-like food, the bread crumb adhesion rate was calculated by the same method as described in the experimental examples, and the mixed powder adhesion, texture, appearance (frying feeling), and flavor were evaluated according to the criteria in Table 5. .

As can be seen from Table 9, it was confirmed that Example 6 (DE4) and Example 7 (DE8) had little difference in the adhesion rate of bread crumbs, although the crispy texture tended to decrease slightly. Moreover, Example 10 (DE25) and Example 11 (DE40) were the most excellent in the adhesion rate of bread crumbs in addition to the mixed powder adhesion state, texture, appearance, and flavor. On the other hand, the anhydrous crystal grape of Comparative Example 2 was burnt, and the appearance (frying feeling) and flavor were not good.

Claims (3)

A shrimp fried food-like mixed powder for obtaining a fried shrimp-like food by attaching it to the surface of the shrimp and cooking by a method other than frying , wherein the mixed powder contains bread crumbs, dextrin , powdered soy sauce, powdered miso , Powder sauce, powdered ketchup, powdered natural seasoning, whey powder, at least one dry powder selected from the group consisting of powdered fruit juice , and the bread crumb has a particle size of 710 μm on a 4.75 mm opening A shrimp fried food-like mixed powder comprising 30 to 60% by weight of the former and 10 to 28% by weight of the latter with respect to the mixed powder.   The shrimp fried food mix powder according to claim 1, wherein a content of the dextrin is 1 to 25% by weight with respect to the mix powder. Furthermore, salt powder is 3.2-13.0 weight% with respect to the said mixed powder, The mixed powder for fried shrimp-like foods of Claim 1 comprised.