JP6990901B2 - Mixed powder for frying, batter for frying, and frying products - Google Patents

Description

The present invention relates to a mixed powder for frying and a batter for frying to prevent the batter layer from bursting due to moisture from the ingredients when the frying product is vacuum-cooled after frying. It also relates to frying products using them.

When distributing cooked lunch boxes and delicatessen items, it is widely practiced to rapidly lower the temperature of cooked foods to cool them in order to suppress the growth of food poisoning bacteria. Generally, the growth temperature of food poisoning bacteria is about 20 to 50 ° C., but it is important to pass this temperature range in as short a time as possible when cooling food. Specifically, it is necessary to set the core temperature of the food to around 20 ° C. within 30 minutes after cooking.

There are multiple methods for cooling food, but one of the widely used food coolers is the "vacuum cooler". A vacuum cooler is a device that cools food with the heat of vaporization by creating a vacuum inside the cooler, and is generally used in food factories because it can cool food in a short time (about 15 to 20 minutes).

Conventionally, as a disadvantage when using a vacuum cooler, there is a problem that soft foods tend to lose their shape. For example, croquettes and minced meat cutlets, which are commonly used as bento boxes and delicatessen items, have the problem that the moisture that evaporates from the ingredients during vacuum cooling destroys the clothing layer and releases it, and at the same time, the ingredients pop out and the commercial value is impaired. It was happening. In these fried breaded products (hereinafter referred to as fried products), conventionally, they were cooled slowly to prevent bursting, but since it takes a long time to cool, there was a problem that production efficiency deteriorated. ..

For example, Patent Documents 1 and 2 propose a composition for preventing a flat tire of a frying product during frying or reheating in a microwave oven.

Japanese Unexamined Patent Publication No. 2001-245589 Japanese Unexamined Patent Publication No. 2001-245588

When manufacturing fried products such as croquettes and minced meat cutlets in the food industry, generally, the ingredients are passed through a batter to form a batter layer around the ingredients, and then bread crumbs are sprinkled on the outside of the batter layer to make bread crumbs. Form a layer. After that, it is fried in a large amount of hot oil to produce a frying product. Here, the batter is a liquid containing water and a mixed powder for frying containing wheat flour, a thickener and the like. The above-mentioned patent document does not describe the prevention of bursting of frying products during vacuum cooling, and it has been desired to solve such a problem by using mixed powder for frying or a batter.

The present invention has been made to suppress the bursting of the frying product during vacuum cooling as described above, and an object thereof is to prevent the batter layer from being cooled in a short time during vacuum cooling of the frying product. It is an object of the present invention to provide a mixed powder for frying, a batter for frying, and a frying product capable of suppressing breakage / bursting and popping out of ingredients.

In the process of researching mixed powder for frying, the present inventor forms through holes for moisture evaporation of ingredients in the batter layer of the frying product after frying by containing a substance such as a leavening agent. We have found that the phenomenon of rupture of the batter layer and popping out of the ingredients can be reduced even if the batter is vacuum-cooled in a short time after frying, and the present invention has been completed.

(1) The frying mix flour according to the present invention is characterized by containing wheat flour, a leavening agent, starch, sugars and / or sugar alcohols.

In the mixed powder for frying according to the present invention, the content of the leavening agent is preferably 0.8% by mass or more.

The mixed powder for frying according to the present invention may further contain dietary fiber. Examples of dietary fiber include polydextrose and the like.

In the mixed starch for frying according to the present invention, it is preferable that the starch is one or more selected from the group consisting of cornstarch, potato starch, sweet potato starch and tapioca starch.

In the mixed powder for frying according to the present invention, it is preferable that maltose, trehalose and lactose are selected as the saccharide, or sorbitol is selected as the sugar alcohol.

(2) The frying batter according to the present invention is characterized by containing the above-mentioned mixed powder for frying according to the present invention and water.

(3) The frying product according to the present invention is characterized by being produced by the above-mentioned mixed powder for frying according to the present invention or the above-mentioned batter for frying according to the present invention.

In the frying product according to the present invention, it is preferable to have a through hole for releasing water evaporating from the ingredients.

According to the present invention, it is possible to provide a mixed powder for frying and a batter for frying that can reduce the phenomenon of bursting of the batter layer and popping out of ingredients even if the frying product is vacuum-cooled in a short time after frying. In addition, the obtained frying product was excellent in aesthetics without bursting or popping out of ingredients. Further, the frying product can be vacuum-cooled in a short time, and the production efficiency can be improved.

It is a comparative photograph which shows the state after vacuum cooling of the croquette by this invention and the prior art. It is an enlarged photograph of the croquette surface (clothing layer) in FIG.

The mixed powder for frying, the batter for frying, and the frying product according to the present invention will be described in detail. It should be noted that the present invention is not limited to the following embodiments and examples, but includes the scope including the gist thereof.

[Mixed powder for frying, batter for frying]
The frying mix flour according to the present invention is characterized by containing wheat flour, a leavening agent, starch, sugars and / or sugar alcohols. The frying batter is composed of such frying mix powder and water.

According to this mixed powder for frying and the batter for frying, when the frying product is vacuum-cooled after frying, the batter layer bursts and breaks and the phenomenon of ingredients popping out is reduced, and a frying product with excellent aesthetics is manufactured. can do. In addition, fried or fried products are breaded products such as croquettes and minced meat cutlets that are cooked (“fried”) in a large amount of high-temperature oil, and products obtained in this way. To say. In addition, the "batter layer" of a frying product refers to the concept of a "batter layer" formed by passing ingredients through a batter and a "bread crumb layer" formed outside the batter layer. ..

Hereinafter, each component will be described in detail.

(flour)
The wheat flour is not particularly limited, and weak flour, medium-strength flour, strong flour and the like used in the conventional mixed flour for frying can be used. Weak flour, medium flour, and strong flour are classified according to the proportion of protein contained (mainly gliadin and glutenin) and the properties of gluten formed. Strong flour has a protein content of about 12% by mass or more. The medium-strength flour has a protein content of about 9% by mass, and the weak-strength flour has a protein ratio of about 8.5% by mass or less. Which one is used depends on the type of the frying product, and is not particularly limited, and only one type may be used, or two or more types may be used in combination at any ratio.

The particle size of the wheat flour varies depending on the type of fried food to be targeted and is not particularly limited, but for example, the average particle size is in the range of 5 μm to 150 μm. Further, the particle size distribution also differs depending on the type of the target fried food, and is not particularly limited, and is preferably adjusted to an arbitrary range.

(Leavening agent)
The frying mix powder contains a leavening agent. The leavening agent is added to confectionery such as donuts, tempura clothes, steamed bread dough, etc., and by containing the leavening agent, the gas generator in the leavening agent reacts with the acid agent to generate carbon dioxide gas during cooking. , It has the effect of forming bubbles inside the confectionery and baking the confectionery softly.

On the other hand, the purpose of including the leavening agent in the mixed powder for frying is to form a through hole in the batter layer (particularly the batter layer) of the frying product for releasing water from the ingredients during frying cooking. That is, in a frying product using a mixed powder for frying, through holes are formed in the batter layer by the gas generation reaction of the leavening agent during frying cooking. Therefore, when the frying product after frying is vacuum-cooled, the moisture of the ingredients can be released from the through holes, which reduces the bursting / breaking of the batter layer and the popping out phenomenon of the ingredients, and is excellent in aesthetics. It is possible to manufacture deep-fried products.

As the leavening agent, those used for confectionery, tempura, steamed bread and the like are preferably used, and are not particularly limited. Examples of swelling agents include sodium hydrogencarbonate, ammonium carbonate, ammonium hydrogencarbonate, ammonium chloride, etc., which act as gas generators, and fumaric acid, sodium fumarate, tartaric acid, potassium hydrogen tartrate, etc., which act as acid agents. , Primary calcium phosphate, calcium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, disodium dihydrogen pyrophosphate, gluconodeltalactone and the like. As the swelling agent, one or more kinds of swelling agents acting as the above-mentioned gas generating agent may be optionally contained, or the swelling agent acting as the above-mentioned gas generating agent and the swelling agent acting as the acid agent may be contained. The leavening agent may be optionally contained in one type or two or more types, respectively.

The leavening agent is composed of a combination of "sodium hydrogen carbonate (baking soda) + acid agent + blocking agent". Sodium hydrogen carbonate (baking soda) is a source of carbon dioxide. Acid agents control gas generation. The blocking agent has a role of preventing direct contact between sodium hydrogen carbonate and an acidic agent, and for example, cornstarch, wheat flour, dextrin and the like are used. Of these, the acidic agent is greatly related to the gas generation rate, indicated temperature, generation amount, etc., and can be adjusted according to the type and compounding ratio. Regarding the rate of gas generation by the components of the acid agent, sodium fumarate, fumarate, and potassium hydrogen tartrate are classified as "fast", and calcium monophosphate, disodium dihydrogen pyrophosphate, sodium acid pyrophosphate, and phosphorus are classified. Calcium dihydrogen acid and the like are classified as "moderate", and gluconodeltalactone is classified as "slow".

The content ratio of the leavening agent can be 0.8% by mass or more in the total mass of the mixed powder for frying, and the effect of the present invention can be exhibited within this range. If the content of the leavening agent is less than 0.8% by mass, it becomes difficult to form through holes for evaporation of water in the ingredients in the batter layer of the frying product, and the purpose of suppressing bursting cannot be achieved. There is. The upper limit of the content ratio of the leavening agent is not particularly limited, but if it is too much, the cost may increase, and depending on the type of leavening agent, it may affect the taste such as bitterness. It can be 15% by mass.

(starch)
The frying mix powder contains starch. Starch has an action of appropriately scattering water from a batter layer (particularly a batter layer) in a fried product, and has a role of improving the texture of the obtained fried product. The starch is preferably one or more selected from the group consisting of cornstarch, potato starch, sweet potato starch and tapioca starch. The content of starch is not particularly limited, but can be contained in the range of 10% by mass or more and 30% by mass or less in the total mass of the mixed powder for frying. If the starch content is less than 10% by mass, the batter layer may not be cooked well during frying, and the obtained fried product may become sticky or the obtained fried product may have a poor crispy texture. Sometimes. On the other hand, if the starch content exceeds 30% by mass, the adhesion of the batter to the ingredients may decrease.

(Sugar, sugar alcohol)
The frying mix powder contains sugars and / or sugar alcohols. That is, it contains only sugars, only sugar alcohols, or both sugars and sugar alcohols. Sugars and sugar alcohols act to disperse the moisture in the batter layer of the frying product (particularly the batter layer) to impart appropriate hardness to the batter layer. Therefore, even if the moisture of the ingredient is released from the through hole formed in the batter layer when the frying product is vacuum-cooled, the part around the through hole can maintain its shape and the batter layer bursts. -It is possible to manufacture frying products with excellent aesthetics by reducing the phenomenon of breakage and popping out of ingredients.

The types of saccharides and sugar alcohols are not particularly limited, but those that can realize the effects of the present invention can be arbitrarily selected and used. Examples of the saccharide include maltose, trehalose, lactose and the like. Examples of the sugar alcohol include sorbitol and the like. These may be used alone or in combination of two or more. The content of sugars and sugar alcohols is not particularly limited, but can be contained within the range of 15% by mass or more and 25% by mass or less in the total mass of the mixed powder for frying. If the content of saccharides and sugar alcohols is less than 15% by mass, it is not possible to impart appropriate hardness to the batter layer of the fry product, and even if the batter layer of the obtained fry product has through holes. During vacuum cooling of the frying product, when the moisture of the ingredients is released from the through hole, the periphery of the through hole may collapse, and as a result, the frying product may explode. If the content of sugars and sugar alcohols exceeds 25% by mass, the adhesion of the batter to the ingredients may decrease.

(others)
As the mixed powder for frying, known additives may be appropriately added in addition to those described above. Additives include, for example, grains (brown rice flour, rice flour, corn flour, soybean flour, barley flour, etc.), vegetable proteins, food flour, fats and oils, salt, egg powder, thickening polysaccharides, seasonings, etc. Spices, fragrances, vitamins, minerals and the like can be mentioned, and one or more of these can be arbitrarily contained. In addition, as in the Examples described later, dietary fiber such as polydextrose may be preferably blended. It is preferable that the content ratio of these additives is arbitrarily blended as long as the effect of the present invention is not impaired.

(Fly batter)
The frying batter contains the above-mentioned mixed powder for frying and water. The concentration of the frying batter, that is, the blending amount of water, varies depending on the type of the target frying product, is not particularly limited, and can be adjusted to any range.

When manufacturing a frying product in a factory or the like, it is common practice to use a plurality of types of batters having different concentrations to form a clothing layer for the purpose of increasing the volume of the frying product. .. For example, the ingredients are first passed through a low-concentration batter (primary batter) to form a primary batter layer on the outside of the ingredients, and fine-grained (small particle size) bread crumbs are sprinkled on the outside to form the primary bread crumbs. Form a layer. Next, a secondary batter layer is formed on the outside using a relatively high-concentration batter (secondary batter), and then coarse-grained (large-grained) bread crumbs are sprinkled on the outside to form a secondary bread crumb layer. ..

When a plurality of types of batters having different concentrations are used, an appropriate amount of water can be added to the mixed powder for frying to produce a primary batter or a secondary batter. The amount of water to be blended is preferably about 500 to 700% by mass in the case of a primary batter, and 200 in the case of a secondary batter, with respect to 100% by mass of the mixed powder for frying. It is preferable to add about 300% by mass of water.

(Production method)
The frying mix flour is obtained by mixing wheat flour, a leavening agent, starch, sugars and / or sugar alcohols by a known method. Further, if necessary, additives such as dietary fiber may be mixed at the same time. At the time of mixing, all the substances may be mixed at the same time, or one type may be mixed in order from the substance having the largest amount.

The frying batter is obtained by mixing the frying mix powder obtained as described above with water by a known method. At the time of mixing, the mixed powder for frying and the total amount of water required for blending may be mixed at the same time, or a part of the water may be mixed first, and then the remaining water may be added and mixed.

[Fried products]
The frying product according to the present invention is produced by using the above-mentioned mixed powder for frying or the batter for frying according to the present invention. The fried product is not particularly limited, and examples thereof include beef croquette, potato croquette, minced pork cutlet, pork cutlet, chicken cutlet, beef cutlet, fried shrimp, fried oyster, fried sardine, fried fish, and fried vegetables.

Since the fried product has through holes in the clothing layer (particularly the batter layer), moisture from the ingredients can be released from the through holes during vacuum cooling after production. In addition, since the batter layer has an appropriate hardness, the surroundings of the through hole do not collapse even when water is released from the ingredient through the through hole, and the batter layer bursts or breaks or the ingredient pops out. It is possible to reduce the phenomenon and manufacture aesthetically pleasing frying products.

In the frying product, the through hole may be formed in at least the batter layer of the clothing layer. That is, when the appearance of the frying product is observed, if the through hole is formed in the batter layer even if the through hole cannot be visually observed, the phenomenon such as the rupture of the clothing layer, which is the effect of the present invention, can be suppressed. The size of the through hole that brings about such an effect could not be clearly observed due to the complicated shape of the clothing layer, but the diameter is about 0.3 mm to 1.5 mm. Such through holes are appropriately present in the clothing layer and suppress phenomena such as rupture of the clothing layer, which is an effect of the present invention.

The present invention will be described in more detail with reference to the following examples and comparative examples. The present invention is not limited to the following examples.

<Example 1>
In Example 1, each component shown below was mixed at the ratio shown in Table 1 to obtain a mixed powder for frying. Further, the obtained mixed powder for frying was added to cold water and stirred 300 times in 1 minute and 20 seconds to obtain a frying batter. The ratio of the mixed powder for frying and water is shown in Table 1 as the water content. This water addition rate is the mass of water when the mass of the mixed powder for deep-fried food is 100% by mass.

Wheat flour: Kumamoto Flour Milling Co., Ltd., Product name: A Special Cornstarch: Nippon Flour Milling Co., Ltd., Product name: Cornstarch Y (IP)
Sorbitol: Made by MC Food Specialties Inc., Product name: Sorbitol KK Powder 50M
Polydextrose: Tate & Lyle Food & Industrial Ingredients, America Inc., Product Name: Starlight III
Leavening agent: Made by Okuno Pharmaceutical Industry Co., Ltd., Product name: Top A-One Thickener 1: Taiyo Kagaku Co., Ltd., Product name: Neosoft G
Thickener 2: Made by Pakistan Gum & Chemicals Limited, trade name: Guapac PF-20
Whole egg powder: manufactured by Zenno Cupy Etsugu Station Co., Ltd., trade name: dried whole egg No. 1
Colorant (Vitamin B2): DSM Nutritional Products Asia Pacific Pte. Ltd., Product Name: Enchi Yellow FL-D

<Examples 2 to 6>
In Examples 2 to 5, the mixed powder for frying having the content ratio shown in Table 1 was prepared, and a primary batter and a secondary batter were obtained by the same method as in Example 1.

<Comparative Examples 1 to 4>
In Comparative Examples 1 to 4, the mixed powder for frying having the content ratio shown in Table 2 was prepared, and a primary batter and a secondary batter were obtained by the same method as in Example 1.

[Manufacturing croquettes]
Frozen beef croquette (about 35 g / piece) is used as the croquette putty (ingredient), and after passing this putty through the primary batter obtained above, fine bread crumbs (manufactured by Asahi Trust Foods Co., Ltd., product name) : Finely prepared bread crumbs). Further, it was passed through the secondary batter obtained above and sprinkled with raw bread crumbs (manufactured by Toho Food Service Co., Ltd., trade name: East bee raw bread crumbs). The breaded putty was quickly frozen at −40 ° C. and then fried in oil at 175 ° C. for 5 minutes and 30 seconds to obtain a croquette.

[Vacuum cooling test and evaluation results]
As a vacuum cooling device, a vacuum cooler (manufactured by Nichiku Kogyo Co., Ltd.) and a vacuum tumbler (Takeshita Food Machinery Co., Ltd., model: VT-5) were used. After putting the croquette obtained by the above method into the cooler, the pressure inside the cooler was reduced, and the degree of croquette burst during cooling was visually observed. The degree of croquette rupture was evaluated on a three-point scale (⊚: not ruptured, 〇: almost not ruptured, ×: ruptured).

The results of evaluating the degree of rupture are shown in Tables 1 and 2. Those using the mixed powders of Examples 1 to 6 did not burst. Those using the mixed powders of Comparative Examples 1 to 4 had a large degree of rupture and had no commercial value. That is, as a result of observing the degree of bursting of the frying product using the mixed powder in which the content of the leavening agent was changed, excellent results were obtained when the content of the leavening agent was 0.8% by mass or more.

<Examples 4, 7 to 11>
A mixed powder for frying was prepared in the same manner as in Example 4 except that the type of leavening agent was changed to the following, and a batter for frying was obtained. The composition of the leavening agent is shown in Table 3. The flour, cornstarch, sorbitol, polydextrose, thickener, whole egg powder, and coloring agent (vitamin B2) are the same as those used in Example 4. A croquette was prepared in the same manner as in Example 4, and the degree of rupture during vacuum cooling was evaluated. The results are shown in Table 4.

Example 4: Made by Okuno Pharmaceutical Industry Co., Ltd., Product name: Top A-One Example 7: Made by Okuno Pharmaceutical Industry Co., Ltd., Product name: Top baking powder (KU-126)
Example 8: Manufactured by Okuno Pharmaceutical Industry Co., Ltd., Product name: Top calf powder RK8
Example 9: Made by Okuno Pharmaceutical Industry Co., Ltd., Product name: Top Baking Powder Deluxe Example 10: Made by MC Food Specialties Inc., Product name: BP-KK
Example 11: Made by Asahi Glass Co., Ltd., Product name: Sodium bicarbonate

[Evaluation results]
In Examples 4, 7-11, the components of the leavening agent were selected to cover various types and combinations, and as a result, how they affected the degree of rupture of the frying product was observed. That is, depending on the type of leavening agent, there are those with a high gas generation rate and those with a slow gas generation rate, and it was observed whether the difference in the type affects the degree of burst of the frying product.

As shown in Table 4, the ones using the mixed powders of Examples 4, 7 to 11 were all effective in reducing the rupture. Therefore, regarding the effect on mitigation of rupture, the influence of the rate of gas generation is small, and it is considered that it is more important to generate a certain amount of gas. From the above, it was found that there is no difference in the reduction of rupture regardless of the component of the leavening agent, and the effect is seen in all of them.

<Examples 12 to 16>
A mixed powder for frying was prepared in the same manner as in Example 1 except that the type of starch was changed to the following, and a batter for frying was obtained. The flour, cornstarch, sorbitol, leavening agent, thickener, whole egg powder, and coloring agent (vitamin B2) are the same as those used in Example 1. A croquette was prepared in the same manner as in Example 1, and the degree of rupture during vacuum cooling was evaluated. The results are shown in Table 5.

Potato starch: manufactured by Emsland, trade name: EMES-EF
Sweet potato starch: Made by Nippon Starch Industry Co., Ltd., Product name: High Starch Waxi Corn Starch: J-Oil Mills Co., Ltd., Product Name: Waxi Corn Starch Y
Acetic acid processed tapioca starch: VEDAN (VIETNAM) ENTERPRISE CORP., LTD., Product name: V-110AA

[Evaluation results]
As shown in Table 5, cornstarch (Example 12), potato starch (Example 13), sweet potato starch (Example 14), waxy cornstarch (Example 15), and acetic acid-processed tapioca starch (Example 16) were added. Some rupture was seen in all of them, but the degree was alleviated. Therefore, all starches were considered to be effective in reducing rupture.

<Examples 17 to 21 / Example 12 / Example 4>
A mixed powder for frying was prepared in the same manner as in Example 1 except that the types of sugar, sugar alcohol, and dietary fiber were changed to the following, and a batter for frying was obtained. The following polydextrose was used as dietary fiber, and the effect of partial replacement with sugar alcohol was investigated. The flour, cornstarch, leavening agent, thickener, whole egg powder, and coloring agent (vitamin B2) are the same as those used in Example 1. A croquette was prepared in the same manner as in Example 1, and the degree of rupture during vacuum cooling was evaluated. The results are shown in Tables 6 and 7.

Maltose: Made by Hayashibara Co., Ltd., Product name: Sanmaltomidori Trehalose: Made by Hayashibara Co., Ltd., Product name: Trehal lactose: Made by Glambia Foods, Inc., Product name: Refined Edible Lactose AVONMOR 100mesh
Polydextrose: Tate & Lyle Food & Industrial Ingredients, America Inc., Product Name: Starlight III

[Evaluation results]
As shown in Tables 6 and 7, the degree of rupture was reduced in all of the additions of sorbitol (Example 17), maltose (Example 18), trehalose (Example 19), and lactose (Example 20). rice field. Further, not only the one containing 23% by mass of sorbitol (Example 12), but also the one in which 2% by mass was replaced with polydextrose (Example 21) and the one in which 4% by mass was replaced (Example 4) were ruptured. The degree was reduced, and the rupture could be completely prevented in those replaced with polydextrose (Examples 21 and 4). Therefore, it was found that not only sugar alcohol but also dietary fiber such as polydextrose is effective in reducing rupture.

Even if the frying product produced by the mixed powder for frying and the batter for frying according to the present invention is vacuum-cooled in a short time after frying, the phenomenon of bursting of the batter layer and popping out of ingredients can be reduced. The obtained frying products are aesthetically pleasing. Therefore, the frying product can be vacuum-cooled in a short time, and the production efficiency can be improved in the food industry.

Claims (7)

Bread crumbs, leavening agents, starch, sugars and / or sugar alcohols, and a short time during vacuum cooling of the frying product, which has through holes in the batter layer after frying to release the water evaporating from the ingredients. It is a mixed powder for frying with bread crumbs that can suppress the destruction and bursting of the batter layer and the popping out of ingredients even when cooled with.
The leavening agent contains sodium bicarbonate, which acts for gas generation.
A mixed powder for frying, wherein the content of the sodium hydrogen carbonate in the total mass of the mixed powder is 0.232% by mass or more . The frying mix powder according to claim 1 , further comprising dietary fiber. The mixed powder for frying according to claim 1 or 2 , wherein the starch is one or more selected from the group consisting of cornstarch, potato starch, sweet potato starch and tapioca starch. The mixed powder for frying according to any one of claims 1 to 3 , wherein the sugar is selected from maltose, trehalose and lactose, or sorbitol is selected as the sugar alcohol. A frying batter comprising the frying mix powder according to any one of claims 1 to 4 and water. A frying product produced by the frying mix powder according to any one of claims 1 to 4 or the frying batter according to claim 5 . The frying product according to claim 6 , wherein the batter layer after frying has a through hole for releasing moisture evaporating from the ingredients.

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