JP6925791B2 - How to make mixed powder for corn dogs and corn dogs - Google Patents

Description

The present invention relates to a mix for corn dogs that can obtain corn dogs having good bondability and texture with clothing ingredients, and a method for producing corn dogs using the same.

Corn dogs are obtained by coating ingredients such as sausages on skewers with a batter whose main components are wheat flour, sugar, and leavening agent, and then oiling them. Due to its unique appearance and texture, it is a popular food for children and adults alike.

Conventionally, various studies have been conducted on American dogs, especially from the viewpoint of improving their appearance and texture. For example, Patent Document 1 below discloses a hot dog mix for frying containing at least one compound selected from monoglyceride and derivatives thereof. According to the mix, the batter cuts well in the battering process before oiling, the shape after oiling is good, the bondability with the ingredients of the batter is good, and the texture is also good. It is stated that an excellent American dog can be obtained.

Further, Patent Document 2 below discloses a mix for American dogs, which comprises a foaming agent having a foaming force of 10 to 50 mm by the Rosmiles method. According to the mix, the batter has a voluminous appearance, the surface is smooth and crunchy, and the internal phase has a texture that melts in the mouth. It is described that an American dog that does not deteriorate the texture of the batter after heating can be obtained.

On the other hand, Patent Document 3 below discloses an oil absorption inhibitor containing an alginic acid ester. Examples of its use include instant noodles, donuts, fried foods, tempura, fried chicken, nuggets, corn dogs, french fries, and potato chips.

Special Fair 3-72249 Gazette Japanese Unexamined Patent Publication No. 2014-68551 Japanese Unexamined Patent Publication No. 2000-236821

In Patent Documents 1 and 2, a specific type of emulsifier is used for corn dogs, but according to the research by the present inventors, depending on the type of emulsifier, the texture of the garment may be lacking or the garment may not have a crispy texture. There was a tendency for it to lack the bondability with the ingredients of.

On the other hand, in Patent Document 3, the effect of suppressing oil absorption by alginic acid ester is only described in instant noodles, donuts, and tempura clothing.

Therefore, an object of the present invention is to obtain a mixed powder for corn dogs and corn dogs, which can obtain an American dog of excellent quality, which has an excellent crispy texture and good adhesion to batter ingredients. The purpose is to provide a manufacturing method.

In order to achieve the above object, the present inventors have studied diligently and have completed the present invention.

That is, the American dog mixed flour of the present invention is characterized by containing wheat flour, alginic acid ester and / or alginate, and an emulsifier having a foaming power of 50 to 150 mm by the Rosmiles method.

According to the mixed powder for American dogs of the present invention, the alginate and / or alginate is contained by containing the alginate and / or the alginate and the emulsifier having a foaming power of 50 to 150 mm by the Rosmiles method. However, it mainly contributes to improving the bondability with the ingredients of the batter, and the emulsifier mainly contributes to prevent the batter from becoming too hard and to give a crispy texture. However, the effects of both actions are well balanced, which makes it possible to obtain an American dog of excellent quality.

The mixed powder for American dogs of the present invention preferably contains 0.01 to 1% by mass of the alginate ester and / or alginate. According to this, it is possible to more effectively improve the bondability with the ingredients of the batter and prevent the batter from becoming too hard.

Further, it is preferable that the emulsifier contains at least one selected from the group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin. According to this, it is easy to adjust so that the foaming force is in the above range.

Further, it is preferable to further contain a saccharide and a leavening agent. According to this, the crispness of the clothes can be enhanced more effectively.

Further, it is preferable that the saccharide is contained in an amount of 15 to 30% by mass. According to this, the crispness of the clothes can be enhanced more effectively.

Further, it is preferable that the wheat flour contains heat-treated wheat flour. According to this, the crispness of the clothes can be enhanced more effectively.

On the other hand, the method for producing an American dog of the present invention is characterized in that a batter is made using the above-mentioned mixed powder for American dogs, the batter is coated on a skewered ingredient, and the batter is dipped in heating oil to oil it. And.

According to the method for producing an American dog of the present invention, the above-mentioned mixed powder for American dogs is used to have an excellent crispy texture and good adhesion to batter ingredients, and has excellent quality. You can get a corn dog.

According to the present invention, the mixed powder for corn dogs contains an alginic acid ester and / or alginate and an emulsifier having a foaming power of 50 to 150 mm by the Rosmiles method. The salt mainly contributes to the enhancement of the bondability with the ingredients of the garment, and the emulsifier mainly prevents the garment from becoming too hard and imparts a crispy texture. It contributes and the effects of both are well balanced, which makes it possible to obtain an American dog of excellent quality.

The American dog mixed flour according to the present invention is characterized by containing wheat flour, alginate ester and / or alginate, and an emulsifier having a foaming power of 50 to 150 mm by the Rosmiles method.

Alginic acid is a linear acidic polysaccharide composed of 1,4 bonds of two constituent sugars, β-D-mannuronic acid and α-L-gluuronic acid. Naturally, it is contained in brown algae, for example, and can be extracted by heating under alkali. Then, the solubility in water can be improved by forming a salt with sodium, potassium, ammonium or the like, or forming an ester with propylene glycol or the like on the carboxy group contained in the constituent sugar. In addition, the molecular weight can be reduced by thermal decomposition, pressure decomposition, acid / alkali decomposition, enzymatic decomposition and the like.

The alginic acid ester or alginate used in the present invention may be an ester or salt of alginic acid, and its molecular weight, structure, degree of esterification, etc. are not particularly limited. That is, for example, sodium alginate, potassium alginate, ammonium alginate, propylene glycol alginate and the like can be mentioned. These may be used alone or in combination.

The content of alginic acid ester and / or alginate is preferably 0.01 to 1% by mass in terms of dry matter (the total amount when a plurality of types are used) in the mixed powder, preferably 0.01 to 1% by mass. It is more preferable to contain 0.5% by mass. If it is less than the above range, the effect of improving the bondability with the batter material tends to be poor. On the other hand, if it exceeds the above range, the batter becomes hard and has a tougher texture, and there is a tendency that a crispy texture cannot be obtained.

The emulsifier used in the present invention is not particularly limited as long as it can be used as food. However, the foaming force measured by the Rosmiles method needs to be 50 to 150 mm. The foaming force is more preferably 100 to 150 mm. In addition, in this specification, "foaming force measured by the Rosmiles method" means the foaming force measured by the method conforming to Japanese Industrial Standard JIS K 3362: 2008 "household synthetic detergent test method". ing. For example, it is represented by the height (mm) of bubbles generated when 200 mL of a 0.1% by mass aqueous solution is dropped from a height of 900 mm to the liquid surface in 30 seconds under a temperature condition of 25 ° C.

Examples of the emulsifier having the above-mentioned properties include an emulsifier composed of a substance having an emulsifying function such as glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin, or an emulsifier containing them, and the degree of ester substitution and the fatty acid chain. Emulsifiers having various properties are known depending on the combination of length and degree of saturation. Therefore, among them, those having the above-mentioned foaming power can be appropriately selected and used. In addition, when using a plurality of substances having an emulsifying function, an emulsifier preparation containing the same, or a plurality of emulsifier preparations, whether or not the foaming power when tested in combination at the ratio at the time of use is within the above range. , And select and use as appropriate.

As the content of the emulsifier, a suitable amount may be appropriately set depending on the type of emulsifier to be used, and it is not unconditional. The ester content is preferably 0.01 to 1.0% by mass, more preferably 0.03 to 0.5% by mass in terms of the content of the ester (when a plurality of types are used, the total amount thereof). When lecithin is typically used, it is preferably contained in the mixed powder in an amount of 0.01 to 1.0% by mass, more preferably 0.03 to 0.5% by mass. As the glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin, any two or more of them may be used in an appropriate combination. When the content of the emulsifier is low, the addition of alginate ester and / or alginate tends to make the batter harder, resulting in a tougher texture and a lack of crispy texture. If the content of the emulsifier is high, the bondability with the ingredients of the garment is impaired and the oil absorption tends to be high.

As the wheat flour used in the present invention, ordinary wheat flour may be used, and there is no particular limitation. However, it is more preferable that the wheat flour contains heat-treated wheat flour as at least a part thereof. According to this, as the texture of the surface of the garment, a crispy and light texture can be obtained. In heat-treated wheat flour, gliadin and glutenin, which are proteins that form gluten, are heat-denatured, and gluten is difficult to form when hydrated to make batter. It is thought that it is easy. In addition, when preparing the dough, it is difficult for lumps to be formed, the properties of the batter become smooth, and the viscosity is stable, which is convenient in terms of workability. Further, in a convenience store or the like, an environment in which the product is stored in a hot case for a long time is assumed, but even in that case, there is a tendency that the product does not become hard even after a lapse of time. When heat-treated wheat flour is used, it is more preferable to use it in combination with non-heat-treated wheat flour. According to this, the heat-treated wheat flour tends to be inferior in that it forms the skeleton of an American dog due to the difficulty in forming gluten. You can enjoy the benefits of wheat flour. In addition, the degree of heat denaturation of proteins in the whole wheat flour can be more easily adjusted by the blending ratio thereof. The blending ratio of the heat-treated wheat flour and the non-heat-treated wheat flour is typically preferably 1: 0.1 to 4.0, more preferably 1: 0.1 to 1.5 in terms of dry mass ratio.

As the heat-treated wheat flour, one prepared by heat-treating general wheat flour may be used, or one prepared by heat-treating wheat grains and then grinding them may be used. The heat treatment may be carried out under conditions such as the temperature and time at which the protein in the wheat flour is denatured, and may be carried out under any of moist heat and dry heat conditions. It can also be dried with hot air. If the degree of heat treatment is too weak, the effect of protein denaturation tends to be poor. On the other hand, if the degree of heat treatment is too strong, the fried color tends to be dull and the texture tends to be hard.

When general wheat flour is prepared by heat treatment, it is typically heat-treated at a temperature of 60 to 150 ° C., preferably 80 to 120 ° C. for 3 to 120 minutes, preferably 20 to 90 minutes. If necessary, for example, the flour after grinding may be hydrated and then heat-treated as described above. Further, after the heat treatment, airflow drying may be performed at 100 to 140 ° C.

When wheat grains are heat-treated and then ground to prepare, heat treatment is performed at a temperature of 50 to 140 ° C., preferably 55 ° C. to 120 ° C. for 3 to 120 minutes, preferably 10 to 90 minutes. If necessary, for example, the wheat grains may be hydrated and then heat-treated as described above. Further, after the above heat treatment and grinding, airflow drying may be performed at 100 to 140 ° C.

In a preferred embodiment of the present invention, it is particularly preferable to use a wheat flour prepared by heat-treating general wheat flour and a wheat flour prepared by heat-treating wheat grains and then grinding the wheat flour in combination as the heat-treated wheat flour. According to this, the merits of the heat-treated wheat flour can be further enjoyed. The mixing ratio of the one prepared by heat-treating general wheat flour and the one prepared by heat-treating wheat grains and then grinding is typically preferably 1: 0 to 10 in terms of dry mass ratio. , 1: 1-5 are more preferable. Further, it is even more preferable to use the heat-treated wheat flour that has been air-dried because it has an excellent effect of promoting the stabilization of the batter viscosity.

The wheat flour to be subjected to the heat treatment preferably has a crude protein content of 6.0 to 11.0% by weight, more preferably 7.0 to 10.0% by weight. Below the above range, there is a tendency that the appearance does not have a voluminous feel. In addition, when the texture exceeds the above range, the texture tends to be firm.

The American dog mixed flour according to the present invention preferably further contains a sugar and a leavening agent in addition to the wheat flour, alginate ester and / or alginate, and emulsifier described above. According to this, the crispness of the clothes can be enhanced more effectively.

The sugar is preferably sugar, but is not limited to this, and for example, glucose, lactose, trehalose, sorbitol, dextrin, powdered starch syrup and the like can also be used. Sugar has the effect of imparting taste and suppressing the formation of batter's gluten. Therefore, by adding this, it becomes easier to obtain a crispy and light texture, and a batter with smooth properties is obtained. Since it is easy and the viscosity is easy to stabilize, it is convenient in terms of workability. Glucose, lactose, etc. give a good fried color to the batter of American dogs, and trehalose, sorbitol, etc. have an effect of preventing aging of the texture of American dogs, so it is preferable to use them.

The content of saccharides is preferably 10 to 40% by mass, more preferably 15 to 30% by mass, in terms of dry matter (when a plurality of types are used, the total amount thereof) in the mixed powder. Further, the ratio of sugar to 100 parts by mass of the sugar is preferably 50 to 100 parts by mass, and more preferably 80 parts by mass or more. If the content of sugars such as sugar is less than the above range, the flavor tends to deteriorate and it tends to be difficult to obtain a crispy and light texture. When the content of sugars such as sugar exceeds the above range, the sweetness tends to be too strong or the sugar tends to be easily burnt.

The leavening agent may be any as long as it has a gas generating function, and is not particularly limited.

The characteristics of gas generation by the leavening agent can be adjusted by the combination and blending ratio of the types of the alkaline agent and the acid agent contained in the leavening agent. More specifically, it can be adjusted by the combination and blending ratio of the types of the alkaline agent, the fast-acting acidic agent and the slow-acting acidic agent contained in the leavening agent. Specifically, if you want to increase the cumulative gas amount, increase the amount of the fast-acting acid agent, decrease the amount of the slow-acting acid agent, and if you want to decrease the cumulative gas amount, increase the amount of the slow-acting acid agent. The amount of the fast-acting acidic agent may be increased and the amount of the fast-acting acidic agent may be decreased.

The alkaline agent or acidic agent used as the leavening agent may be any as long as it can be used as food, and there is no particular limitation. Examples of the alkaline agent include sodium hydrogen carbonate and the like. Examples of the fast-acting acidic agent include tartaric acid, fumaric acid, and salts thereof, and more particularly, potassium hydrogen tartrate, fumaric acid, monosodium fumarate, and the like. Examples of the slow-acting acidic agent include phosphates, pyrophosphates, gluconodeltalactones, and the like, and more particularly, calcium primary phosphate, acidic sodium pyrophosphates, gluconodeltalactones, and the like.

The American dog mixed flour according to the present invention contains 30 to 80% by mass of the wheat flour, 10 to 30% by mass of the sugar (50 to 100 parts by mass of sugar out of 100 parts by mass of the sugar), and 1 to 1 to 100 parts by mass of the swelling agent. It is preferably contained in an amount of 5% by mass, preferably 40 to 70% by mass of the wheat flour, 15 to 30% by mass of the saccharide (50 to 100 parts by mass of sugar out of 100 parts by mass of the saccharide), and 1.5% by mass of the swelling agent. It is more preferable to contain ~ 4.5% by mass. As a result, in addition to the above-mentioned effects of alginate ester and / or alginate and emulsifier, sugars such as wheat flour and sugar and leavening agents act effectively, respectively, to obtain an American dog of excellent quality. be able to.

The mixed flour for American dogs according to the present invention includes other raw materials other than the above, for example, cereal flour other than wheat flour, salt, sugars other than the above sugars, starch, as long as it does not impair the action and effect of the present invention. , Emulsifiers other than the above emulsifiers, thickeners (not the above alginate and / or alginate or lecithin), vegetable proteins (soybean protein, etc.), egg flour (any of whole eggs, egg whites, egg yolks), dairy products It may contain (defatted milk powder, etc.), dietary fiber, seasoning, fragrance, coloring agent, and the like.

The mixed powder for American dogs according to the present invention can be hydrated with water, milk, or the like to obtain a batter for American dogs. The amount of water added may be appropriately adjusted, but is typically 50 to 100 parts by mass with respect to 100 parts by mass of the mix, and more typically 60 to 90 parts by mass with respect to 100 parts by mass of the mix. At that time, the viscosity of the batter is preferably 25 to 65 Pa · s, and more preferably 35 to 55 Pa · s. By setting the viscosity in the above range, the handleability of the batter can be improved, and the characteristics of gas generation by the leavening agent can be easily maintained in a desired range.

Using the batter, an American dog can be produced according to a conventionally known procedure. Specifically, a batter is attached to the surface of ingredients such as skewered sausages and Frankfurt, the entire ingredient is covered so as to have a thickness of about 3 to 5 mm, and the ingredients are immersed in heating oil at 160 to 190 ° C. An American dog can be obtained by oiling it for about 3 to 10 minutes.

After oiling, it may be frozen, so that it can be stored for a long time. In that case, even if it is reheated in a microwave oven or an oven when eating, the surface is not cracked and a good texture immediately after oiling is maintained.

Hereinafter, the present invention will be described in more detail with reference to examples, but these examples do not limit the scope of the present invention.

<Test Example 1> (Effect of alginate ester or alginate)
The raw materials were mixed by changing the type of alginate ester or alginate according to the formulation shown in Table 1 below to prepare mixed powders for each American dog. As the thickening polysaccharide, guar gum and xanthan gum were used in combination. As the alginate ester or alginate, the Kimiroid series manufactured by Kimika Co., Ltd. was used.

An American dog was produced using the above mixed powder for American dogs. Specifically, 70 to 80 parts by mass of water is added to 100 parts by mass of the mixed powder to make a batter, and about 35 g of the sausage stabbed on a skewer is covered with about 65 g of the batter. The skewers were held by hand and immersed in salad oil at 180 ° C. from the tip side, and oiled for 6 minutes.

The quality of the obtained American dog was evaluated. Specifically, the following five grades were evaluated for the bondability with the ingredients of clothing, the crispness immediately after production, and the crispness 4 hours after being placed in the warmer.

(Evaluation criteria)
1: Inferior to control 2: Slightly inferior 3: Equivalent to control 4: Slightly superior 5: Excellent

As a result, as shown in Table 2, the addition of alginate ester, potassium alginate or ammonium alginate tended to improve the bondability with the ingredients of the batter. In particular, the effect of adding the alginate ester was high.

Regarding the texture, the addition of alginate ester and alginate uniformly improved the crispy texture immediately after production. However, when stored in a warmer for 4 hours, the texture of the alginate ester-added group tended to be harder than that of the non-added group. Even in the group where potassium alginate and ammonium alginate were added, the texture tended to decrease during storage in a warmer.

<Test Example 2> (Type of emulsifier)
In the formulation shown in Table 3 below, the raw materials were mixed by changing the presence or absence of addition of alginic acid ester or the type of emulsifier to prepare mixed powders for each American dog. The composition of other raw materials was the same as in Test Example 1. In addition, the foaming power of emulsifiers A, B, C, D, and E was measured in accordance with JIS K 3362: 2008 "Household Synthetic Detergent Test Method" (Rosmiles method), and an aqueous solution with a dilution concentration of 0.1% by mass was used. When the test was carried out under the condition of (25 ° C.), it was as shown in Table 4 below.

Using the above-mentioned mixed powder for American dogs, American dogs were produced in the same manner as in Test Example 1, and their quality was evaluated.

As a result, as shown in Table 5, by using a specific emulsifier, it was possible to improve the tendency of the texture to become hard during storage due to the addition of the alginate ester. That is, emulsifier B (foaming force: 56 mm), emulsifier C (foaming force: 120 mm), and emulsifier D (foaming force:) in which the foaming force measured by the Rosmiles method is in the range of about 50 to 150 mm. Such an effect was observed in 145 mm). In addition, when only the emulsifier C (foaming force: 120 mm) was added, the crispy texture was improved, but the binding property with the batter ingredients was worse than that in the additive-free group.

On the other hand, the emulsifier A having a foaming force of 34 mm measured by the Rosmiles method lacks such an effect, and the emulsifier E having a foaming force of 177 mm measured by the Rosmiles method is formed by alginate ester. The effect of improving the adhesiveness was canceled out, and on the contrary, the adhesiveness with the ingredients of the clothing became worse than that in the additive-free group.

<Test Example 3> (Amount of emulsifier added)
In the formulation shown in Table 6 below, the raw materials were mixed by changing the addition or absence of alginic acid ester or the addition amount of emulsifier C (foaming power: 120 mm) to prepare mixed powders for each American dog. The composition of other raw materials was the same as in Test Example 1.

Using the above-mentioned mixed powder for American dogs, American dogs were produced in the same manner as in Test Example 1, and their quality was evaluated.

As a result, as shown in Table 7, the effect of improving the tendency of the texture to become hard during storage due to the addition of the alginic acid ester by using the emulsifier C (foaming force: 120 mm) is as the amount of the emulsifier added. It was confirmed in the range of 0.01 to 1.0% by mass. When the amount of emulsifier C (foaming force: 120 mm) added was increased, the binding property with the ingredients of clothing tended to be weakened.

<Test Example 4> (Amount of alginate ester added)
In the formulation shown in Table 8 below, the raw materials were mixed by changing the addition or absence of emulsifier C (foaming power: 120 mm) or the addition amount of alginic acid ester to prepare mixed powders for each American dog. The composition of other raw materials was the same as in Test Example 1.

Using the above-mentioned mixed powder for American dogs, American dogs were produced in the same manner as in Test Example 1, and their quality was evaluated.

As a result, as shown in Table 9, the alginic acid ester added mainly in the range of 0.01 to 1.0% by mass in the range of 0.01 to 1.0% by mass, and the alginic acid ester mainly improved the binding property with the ingredients of the garment, and the emulsifier was added. It was confirmed that the crispy texture was mainly improved and the effects of both of them were well balanced. When the amount of alginate ester added was increased, the crispy texture tended to be weakened.

<Test Example 5> (Effect of combined use with alginate)
In the formulation shown in Table 10 below, the raw materials were mixed by changing the presence or absence of addition of alginic acid ester or alginate and the addition or absence of emulsifier C (foaming power: 120 mm) to prepare mixed powders for each American dog. .. The composition of other raw materials was the same as in Test Example 1.

Using the above-mentioned mixed powder for American dogs, American dogs were produced in the same manner as in Test Example 1, and their quality was evaluated.

As a result, as shown in Table 11, even with the addition of potassium alginate and ammonium alginate, alginate mainly improves the binding property with the ingredients of clothing, and the emulsifier is mainly crispy, as in the case of alginate ester. It was confirmed that the texture was improved and the effects of both of them were well balanced.

Claims (5)

Wheat flour, and alginate and / or alginic acid salts, glycerol fatty acid ester, a propylene glycol fatty acid esters, and American dog mixes powder containing an emulsifier consisting of at least one selected from the group consisting of lecithin, the The content of alginate and / or alginate is 0.01 to 1.0% by mass, the content of the emulsifier is 0.01 to 1.0% by mass, and a 0.1% by mass aqueous solution of the emulsifier. characterized in foaming power and a 50~150mm der Turkey represented by the height of foam (mm) generated when dropped on the liquid surface for 30 seconds from a height of 900mm at a temperature of 200mL of 25 ° C. Mixed powder for American dogs. Furthermore, saccharide and contains a swelling agent according to claim 1 Symbol placement of American dog for flour mix. The mixed powder for American dogs according to claim 2, which contains 15 to 30% by mass of the sugar. The American dog mixed flour according to any one of claims 1 to 3 , wherein the wheat flour contains heat-treated wheat flour. A feature is that a batter is made using the mixed powder for corn dogs according to any one of claims 1 to 4, the batter is coated on a skewered ingredient, and the batter is dipped in heating oil to oil it. How to make American dogs.