JP7083731B2 - Mixed powder for fried foods including green banana powder and fried foods using it - Google Patents

Description

The present invention relates to a mixed powder for deep-fried foods containing green banana powder and deep-fried foods using the same.

In fried foods, it is required to improve the juiciness of the filling (fried food) and the yield of the product, and in order to improve these, in the production of conventional fried foods, materials with high water retention are used. There is. For example, a method of directly adding a solution of a highly water-retaining material to fried seeds such as meat, or a method of blending a material having a water-retaining effect in a mixed powder for preparing a batter for fried foods using a batter. Soy protein and phosphate are examples of materials that are added directly to the filling. Soy protein, flour, thickener and the like are known to be blended in the mixed flour.
In Patent Document 1, a pickle solution containing soybean protein and / or a soybean protein decomposition product is injected into meat, and the tumbled meat is fried to increase the yield (ratio of the weight after frying to the weight before frying). It is disclosed that it is possible to provide a method for producing a supple, juicy and excellent quality fried meat product.
Patent Document 2 discloses that the juiciness of the filling can be imparted by blending wheat-derived gluten, medium-strength flour, thickening polysaccharide, etc. into the batter solution.
Patent Document 3 describes a tender, juicy chicken tang that retains gravy and is characterized in that a crushed banana (puréed) from which the skin has been removed is attached to chicken and then fried in oil. A method for producing fried chicken is disclosed.
However, with the above method, while the juiciness and yield of the filling are improved, the batter is softened by the water retention, and the crispy texture originally required for fried foods tends to be impaired. Also, by using a material with high water retention in the mixed powder, the batter will contain a lot of water, and if you fry in that state, the water and oil will replace the frying and it will contain a lot of oil, so it is an oily food. There is a problem that it becomes a feeling.
Therefore, there is a need to develop a mixed powder for deep-fried foods that can improve the texture of fillings and batter while improving the yield of deep-fried foods.

Japanese Unexamined Patent Publication No. 05-328939 Re-table 2013/073227 Gazette Japanese Unexamined Patent Publication No. 2007-53909

An object of the present invention is to provide fried foods having an improved texture (juiciness of fillings, crispy clothes) and taste while improving the yield.

As a result of diligent studies to solve the above problems, the present inventor has determined that a mixed powder for deep-fried foods containing 0.4 to 12.5 parts by mass of green banana powder with respect to 100 parts by mass of starchy raw material is used. We have found that we can provide fried foods with improved texture (juiciness of fillings, crispy batter) and taste while improving the yield, and completed the present invention.

That is, the present invention includes the following aspects.
[1] A mixed powder for deep-fried foods containing 0.4 to 12.5 parts by mass of green banana powder with respect to 100 parts by mass of starchy raw material.
[2] A method for producing fried foods.
The production method comprising the step of obtaining a batter for deep-fried food containing the mixed powder for deep-fried food according to the above [1].

By producing fried foods using the mixed powder for fried foods of the present invention, the yield is improved, the filling is juicy, the batter has a crispy and crispy texture, and it does not absorb too much oil. By containing an appropriate amount of oil, it is possible to provide fried foods having a good flavor and taste.

<Mixed powder for fried foods>
The "fried foods" in the present invention are prepared by attaching fried food clothing to the filling (fried seeds) of livestock meat, seafood, vegetables, etc., and then oiling them in a heated oil bath (dry heat heating). It is a food product that can be obtained, and examples of such food products include tempura, deep-fried foods, cutlets, fried foods, and fritters.

"Fried food batter" is a batter generally used for fried foods, and is a material that is homogenized by adding water to a powder composition mainly composed of flour such as wheat flour and then adhered to the filling material. It is roughly classified into those that adhere the powder composition to the filling as it is. The former powder composition for deep-fried foods is called batter mix powder, the latter is called glare powder, and the water added to the batter mix powder is called batter liquid. The mixed powder for deep-fried foods of the present invention can be used as both a batter mix powder and a sprinkle powder.

The mixed powder for deep-fried foods of the present invention contains 0.4 to 12.5 parts by mass of green banana powder with respect to 100 parts by mass of starchy raw material.
In the present invention, the "starch-based raw material" refers to starches and starches containing starch as a main component.
The flour can be used without particular limitation, and examples thereof include wheat flour (strong flour, medium-strength flour, weak flour, etc.), barley flour, rye flour, rice flour, buckwheat flour, sorghum flour, corn flour, and soybean flour.
As starches, raw starches such as corn starch, waxy corn starch, horse belly starch, wheat starch, tapioca starch, sweet potato starch, rice starch, etc. and raw starch are etherified, esterified, acetylated, chemically modified such as cross-linking, pregelatinized, etc. Examples of enzyme-modified starch such as heat-modified and amylase-treated starch.
In the present invention, the starchy raw materials as described above can be used alone or in combination of two or more.

"Green banana powder" is a powder of green banana (immature banana fruit) with or without the skin.
The pulverization can be carried out by a conventional method. For example, it can be produced by crushing a green banana with or without the skin to prepare a green banana puree, and then drying and powdering the obtained green banana puree.
The crushing method is not particularly limited, and for example, a method such as impact crushing, airflow crushing, grinding, and cutting can be performed. The drying method is also not particularly limited, and can be performed by a method such as heat drying, vacuum drying, or freeze drying. The particle size of the obtained powder can be adjusted by sieving, if necessary.
The varieties of bananas used as raw materials for "green banana powder" are not particularly limited, and for example, Ladyfinger, Cavendish, Lacatan, Morard, Gros Michel, and island bananas can be used. Ladyfinger and Cavendish are preferable.
As commercially available green banana powder, "green banana powder banana mash" manufactured by Unitech Foods Co., Ltd., "green banana powder B1" and "green banana powder A1" manufactured by Robson Co., Ltd. can be used.

The content of the green banana powder is 0.4 to 12.5 parts by mass, more preferably 1.0 to 10 parts by mass, based on 100 parts by mass of the starchy raw material contained in the mixed powder for deep-fried foods. It is preferably 3 to 7 parts by mass. By using such a mixed powder for deep-fried foods, the yield is improved, the filling is juicy, the batter has a crispy and crispy texture, and it does not suck too much oil and contains a moderate amount of oil. Fried foods having a good flavor and taste can be obtained.

In general, mixed powder refers to a mixture of starchy raw materials, which are the main raw materials, with powder raw materials such as chemical leavening agents, seasonings, flavors, and pigments, and optionally oils and fats, depending on the intended use.
In addition to starchy raw materials and green banana powder, the mixed powder for fried foods of the present invention is a thickener such as guar gum and xanthan gum; a swelling agent such as baking powder, baking soda and yeast powder; and vegetable protein such as wheat protein and soybean protein. Proteins including animal proteins such as protein, egg yolk protein, egg white protein, milk protein; fried foods such as seasonings such as sodium glutamate, sodium inosinate, guanylic acid, sodium succinate, starch powder, kelp powder, and shiitake mushroom powder. Can include those commonly used as raw materials used to produce.

<Manufacturing method of fried foods>
The method for producing fried foods of the present invention includes a step of obtaining a fried food batter using the mixed powder for fried foods of the present invention containing a predetermined amount of the above green banana powder with respect to the total amount of starchy raw materials. It can be manufactured according to a conventional method.
For example, a batter solution (clothing material for deep-fried foods) is prepared by adding water to the above-mentioned mixed powder for deep-fried foods, and a flour mainly composed of flour such as wheat flour is arbitrarily attached to an arbitrarily seasoned filling to be used as a batter. It is produced by coating the liquid and then frying it in cooking oil heated to 60-190 ° C.
For example, the above-mentioned mixed powder for fried foods of the present invention is hydrated to prepare a batter solution or a sprinkle powder, and the filling is seasoned with a powder seasoning or a seasoning solution containing a powder seasoning and / or a liquid seasoning. It is produced by oiling after adhering dusting powder mainly composed of flour such as wheat flour, covering with the above-mentioned batter liquid or dusting powder. When using the dust powder, the filling material can be dipped in the batter solution and then covered with the dust powder. It is also possible to cover the filling with a batter solution and then attach bread crumbs to make fried foods with bread crumbs.

In the production of deep-fried foods of the present invention, in addition to the mixed powder for deep-fried foods of the present invention, which contains the above-mentioned green banana powder in a predetermined amount with respect to the total amount of starchy raw materials, any of them is usually used for the production of deep-fried foods. Any of these can be used. For example, thickeners such as guar gum and xanthan gum; swelling agents such as baking powder, baking soda and yeast powder; proteins including vegetable proteins such as wheat protein and soybean protein, and animal proteins such as egg yolk protein, egg white protein and milk protein. Kind: Seasonings such as sodium glutamic acid, sodium inosinate, guanylate, sodium succinate, eel powder, kelp powder, and shiitake mushroom powder can be exemplified.
Further, in the method for producing fried foods of the present invention, the edible oil used for the oil is rapeseed oil, sesame oil, soybean oil, corn oil, red flower oil, olive oil, rice oil, cottonseed oil, sunflower oil, salad oil, olive oil, shortening, etc. You can use oil etc.
Further, in the method for producing fried foods of the present invention, the filling includes, but is not limited to, ingredients such as livestock meat, fish and shellfish, vegetables, and wild plants.

In the oiling process, the heating temperature and heating time are not particularly limited, but can be appropriately changed depending on the type of fried food.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Manufacturing example 1 Manufacture of fried chicken>
(1) Wheat flour (weak wheat flour "Diamond" manufactured by Nippon Flour Milling Co., Ltd.) 50 parts by mass, starch (Cornstarch Oji Cornstarch Co., Ltd. "Cornstarch IP") 25 parts by mass, processed starch (acetated tapioca starch Nissho Chemical Co., Ltd.) 15 parts by mass of "Z-300F"), 5 parts by mass of vegetable protein ("Prorina 200" manufactured by Soybean Protein Fuji Oil Co., Ltd.), 1 part by mass of baking powder ("Aikokuispata pole" manufactured by Aikoku Co., Ltd.), 3 parts of salt A mass part and 1 part by mass of sodium glutamate were mixed with a mixer to prepare a garment mix powder. 3 parts by mass of green banana powder was mixed with 100 parts by mass of the clothing mix powder, and 103 parts by mass of water was added and mixed so as to be homogeneous to obtain a fried chicken batter.
(2) 30 parts by mass of the batter prepared in (1) was kneaded into 100 parts by mass of chicken thigh.
(3) Immediately fried in oil heated to 170 ° C. for 4 minutes to obtain fried chicken.

<Test Example 1 Effect of banana powder on the yield of fried chicken and the texture and taste of fillings and batter>
A mixed powder of clothing material was prepared with the composition shown in Table 2, and fried chicken was produced according to Production Example 1 except that the amount of water added was adjusted to match the viscosity of the batter. Immediately after frying, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 1.
Control example 1 using plant-based protein that has the effect of improving yield without using green banana powder is used as a criterion for appearance evaluation with a score of 3 (texture and taste score 2), and both green banana powder and plant-based protein are used. The control example 2 which was not used was given a score of 3 (appearance score 2) as a criterion for evaluation of texture and taste.
For the yield, the product weight before and after frying was measured, and the ratio of the weight of fried chicken immediately after frying to the weight of the ingredients (chicken thigh + batter) before frying was calculated. The results are shown in Table 2.
In Examples 1 to 5 in which 0.6 to 11.1 parts by mass of green banana powder was added to 100 parts by mass of the starchy raw material, the yield, appearance, texture, and taste were all good.
In Control Example 1, the appearance and yield were improved as compared with Control Example 2, but the texture and taste were inferior.

グリーンバナナパウダー（Ａ）：ユニテックフーズ製「グリーンバナナパウダー バナナマッシュ」
グリーンバナナパウダー（Ｂ）：ロブソン株式会社製「グリーンバナナパウダーＢ１」

Green Banana Powder (A): "Green Banana Powder Banana Mash" made by Unitech Foods
Green Banana Powder (B): "Green Banana Powder B1" manufactured by Robson Co., Ltd.

<Manufacturing example 2 Tonkatsu manufacturing>
(1) Wheat flour (weak wheat flour "Diamond" manufactured by Nippon Flour Milling Co., Ltd.) 87.5 parts by mass, processed starch (phosphate cross-linked tapioca starch "Batter Starch # 200N" manufactured by Nippon Foods Chemicals Co., Ltd.) 5 parts by mass, vegetable Mix 5 parts by mass of protein ("Prorina 200" manufactured by Soybean Protein Fuji Oil Co., Ltd.), 2 parts by mass of salt, and 0.5 part by mass of thickener ("Guar gum D" manufactured by Guar gum Co., Ltd.) with a mixer, and coat. Wood mixed starch was prepared. 6 parts by mass of green banana powder was mixed with 100 parts by mass of the clothing material mixed powder, 206 parts by mass of water was added and mixed so as to be homogeneous, and a pork cutlet batter was obtained.
(2) Wheat flour (“diamond” manufactured by Nippon Flour Mills Co., Ltd.) was evenly adhered to 100 parts by mass of pork loin as flour.
(3) 30 parts by mass of the batter prepared in (1) and 20 parts by mass of bread crumbs were attached to (2).
(4) Tonkatsu was obtained by frying in oil heated to 170 ° C. for 5 minutes.

<Test Example 2 Effect of green banana powder on the yield of pork cutlet and the texture and taste of fillings and batter>
Tonkatsu was produced according to Production Example 2 except that the clothing mix powder was prepared according to the composition shown in Table 4 and the viscosity of the batter was adjusted by adjusting the amount of water added. Immediately after frying, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 3.
Control example 3 using plant-based protein that has the effect of improving yield without using green banana powder is used as a criterion for appearance evaluation with a score of 3 (texture and taste score 2), and both green banana powder and plant-based protein are used. The control example 4 which was not used was given a score of 3 (appearance score 2) as a criterion for evaluation of texture and taste.
For the yield, the product weight before and after frying was measured, and the ratio of the weight of the pork cutlet immediately after frying to the weight of the ingredients (pork loin + dusting + batter + bread crumbs) before frying was calculated. The results are shown in Table 4.
In Examples 6 to 9 in which 0.5 to 10.8 parts by mass of green banana powder was added to 100 parts by mass of the starchy raw material, the yield, appearance, texture and taste were all good.
In Control Example 3, the appearance and yield were improved as compared with Control Example 4, but the texture and taste were inferior.

<Manufacturing example 3 Tempura manufacturing>
(1) Mix 94 parts by mass of wheat flour, 5 parts by mass of vegetable protein ("Prorina 200" manufactured by Soy Protein Fuji Oil Co., Ltd.), and 1 part by mass of leavening agent ("Aikokuispata pole" manufactured by Aikoku Co., Ltd.) with a mixer. Then, a mixed flour of clothing material was prepared. 5 parts by mass of green banana powder was mixed with 100 parts by mass of the clothing mix powder, and 165 parts by mass of water was added and mixed so as to be homogeneous to obtain a tempura batter.
(2) Wheat flour (“diamond” manufactured by Nippon Flour Mills Co., Ltd.) was evenly adhered to shrimp (20 g) as flour.
(3) 30 parts by mass of the batter prepared in (1) was attached to (2).
(4) Tempura was obtained by frying in oil heated to 170 ° C. for 2 minutes.

<Test Example 3 Effect of green banana powder on the yield of tempura and the texture and taste of fillings and batter>
A mixed powder of clothing material was prepared according to the composition shown in Table 6, and tempura was produced according to Production Example 3 except that the amount of water added was adjusted to match the viscosity of the batter. Immediately after frying, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 5. Control example 5 using plant-based protein that has the effect of improving yield without using green banana powder was used as a criterion for evaluation of appearance with a score of 3 (texture and taste score 2), and both green banana powder and plant-based protein were used. The control example 6 which was not used was given a score of 3 (appearance score 2) as a criterion for evaluation of texture and taste. For the yield, the product weight before and after frying was measured, and the ratio of the weight of tempura immediately after frying to the weight of the ingredients (shrimp + flour + batter) before frying was calculated. The results are shown in Table 6.
In Examples 10 to 13 in which 0.5 to 10.6 parts by mass of green banana powder was added to 100 parts by mass of the starchy raw material, the yield, appearance, texture and taste were all good.
In Control Example 5, the appearance and yield were improved as compared with Control Example 6, but the texture and taste were inferior.

Claims (2)

A mixed powder for deep-fried foods containing 0.4 to 12.5 parts by mass of green banana powder with respect to 100 parts by mass of starchy raw material. It is a method of manufacturing fried foods.
The production method comprising the step of obtaining a batter for deep-fried food containing the mixed powder for deep-fried food according to claim 1.