JPH0380057A - Wrapping material for fried food using cheese and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain the subject wrapping material having high nutritive value and abundant flavor without deformation or rupture in oil-frying treatment by mixing chitosan into cheese in acidic medium, emulsifying with heating, adding starches to resultant cheese and mixing. CONSTITUTION:Chitosan is mixed into cheese in acidic medium and emulsified with heating to obtain plasticated cheese, then preferably 1-100 pts.wt. starches are added to 100 pts.wt. said plasticated cheese and mixed, or chitosan is mixed into cheese in acidic medium and starch is simultaneously mixed, then emulsified with heating to form plasticated cheese to afford the aimed wrapping material.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a packaging material for fried foods using cheese and a method for producing the same.

Traditionally, cheese has been made into tempura or fried chicken to suit the tastes of Japanese people, and their fragrant flavors are prized.

However, these fried foods are made by coating the surface of cheese with batter such as tempura flour or breadcrumbs and frying it in oil.The cheese itself is used as a wrapping material for fried foods, and various ingredients are wrapped around it and fried in oil. I haven't seen anything yet.

In other words, cheese is generally fragile due to its physical properties, so it is not suitable as a packaging material for wrapping ingredients by rolling it at room temperature.In addition, cheese has poor heat resistance and cannot be heated at temperatures of 160 to 200 degrees, which is the normal frying temperature. Since cheese C cannot maintain its original shape, no consideration was given to using the cheese itself as a packaging material for fried foods.

The present inventors have previously developed a heat-resistant cheese by blending an appropriate amount of chitosan into cheese (Japanese Patent Application No. 1-121788 and Patent Application No. 1-152212), but it has been used as a packaging material for fried foods. Cheese that has usable plasticity and can withstand high frying temperatures while containing ingredients has not yet been obtained.

The present invention provides a fried food whose main ingredient is cheese, which has plasticity and ductility, and which does not lose its shape or cause the ingredients to protrude when fried with ingredients wrapped in tofu. An object of the present invention is to provide a packaging material and a method for manufacturing the same.

The present inventors have previously discovered that cheese with plasticity can be obtained by adding chitosan to cheese under acidic conditions and heating and emulsifying it. teeth,
Since cheese itself has plasticity and malleability, it may become softened and deformed by heating at the high temperatures used in frying. However, it has been found that when the above-mentioned plastic cheese is kneaded with starch, the surface of the cheese is fixed by deep-frying, and the cheese does not lose its shape or break.

In the present invention, it is preferable to add 0.1 to 5 parts by weight of chitosan to 100 parts by weight of raw cheese, and at this time, add an appropriate amount of edible acid such as citric acid or lactic acid to dissolve the chitosan. Addition of citric acid is most preferred for imparting plasticity to cheese.

Cheese to which chitosan is dissolved and added with the above acid is heated and emulsified in an ordinary emulsification pot, and the hardness of the cheese can be adjusted by adjusting the amount of water added at that time. for example,
When the amount of water added is 10 parts by weight to the weight of Qi
In terms of parts by weight, it has a hardness that can be easily extruded from a whipped cream nozzle. Chizu that has been emulsified as described above may be stirred with a pH adjuster such as sodium bicarbonate added thereto, if necessary.

The cheese obtained in this way has plasticity even at temperatures as low as 5°C, can be easily bent and stretched by hand, and even if it is fried as is, it will not disperse in the oil and will not contaminate the oil. However, as mentioned above, it may soften and deform.

In order to prevent plastic cheese from softening and deformation due to frying temperature as described above, the present invention adds starch such as corn starch or wheat flour to 100 parts by weight of plastic cheese, preferably 1 to 100 parts by weight. Add ~30M parts and mix. If the amount of starch added is less than 1 part by weight, the packaging material will tend to burst at the frying temperature, while if it exceeds 100 parts by weight, the packaging material will become brittle and easily tear.

On the other hand, especially at 10 to 30 parts by weight, the plasticity of the packaging material
Both had sufficient binding properties and exhibited a light and crispy texture even after frying.

The starch used here is not particularly limited as long as it is a starch such as cornstarch, potato starch, kuzuko, tapioca, or a powder containing a large amount of starch such as wheat flour, joshinko, shiratamako, corn flour, hand flour, bread crumbs, etc. It can be used for.

In order to blend these starches into plastic cheese, they can be easily kneaded using a bean-making machine or the like, or these starches may be added in advance during emulsification to create plastic cheese. However, when adding starches to cheese in advance, care must be taken because the viscosity of the cheese increases significantly.

EXAMPLES The present invention will be specifically described below with reference to Examples.

Example 1 A solution of 16 g of chitosan and 20 g of citric acid in 400 g of water was heated and emulsified with 2 kg of cheddar cheese in a Stefan emulsifying pot, and then 25 g of baking soda was added and stirred to obtain plastic cheese. After cooling this plastic chizu overnight at 5'C, add 1'kg of cheese, 50g of cornstarch, 10g of wheat flour, 10g of potato starch, 10g of kuzuko, 5g of shiratamako,
5 g of Joshin flour and 5 g of tapioca starch were added and mixed using an bean paste making machine. Next, the mixture was rolled into a sheet using a noodle machine to obtain about 1 kg of packaging material for fried foods.

Next, 100 g of ground beef and 40 g of minced onions were boiled in salad oil, and 10 g of commercially available tomato sauce and an appropriate amount of spices were added to obtain about 120 g of meat sauce.

The meat sauce is used as a filling and wrapped in the above-mentioned deep-frying packaging material.
The bottom was shaped into a ravioli shape and soaked in oil at 180°C for 3 to 5 minutes.

The obtained fried food had a rich cheese aroma and taste, had a pizza-like flavor, and was very palatable.

Example 2 Chitosan 12B and 6 g of lactic acid were dissolved in 30 hours of water, heated and emulsified with 2 kg of Gouda cheese, and then sodium citrate Log was added and mixed to obtain about 2 kg of plastic cheese. For 1 kg of this plastic cheese, 50 g of corn flour, 10 g of hand flour
g and 10 g of bread crumbs were added and mixed using a bean maker.

Wrap cubed potatoes using the mixture as a wrapping material, and wrap for 16 minutes.
Oil frying was performed in 0'C oil for 5-7 minutes.

The resulting fried food had a pleasant German potato-like flavor.

Example 3 15 g of chitosan and 20 g of citric acid were dissolved in 500 g of water, and heated and emulsified with 2 kg of samso cheese and 100 g of corn starch, and 25 g of baking soda was added and mixed to obtain plastic cheese. This plastic cheese was used as a packaging material to enclose the meat sauce obtained in Example 1, and the bottom was shaped into a disk shape with a diameter of about 2 cm. After freezing and storing this at -20°C, it was spread with melted butter and heated in a toaster oven for 5 minutes.

The obtained product had a pleasant texture similar to that of fried products and was highly palatable.

As described above, according to the present invention, it is possible to obtain a packaging material whose main material is cheese and which is suitable for deep-frying. It is possible to prepare fried foods wrapped in ingredients made of food ingredients. In addition, since this packaging material is mainly made of cheese, it is highly nutritious and cheese-based.

Claims (4)

[Claims] (1) A packaging material for fried foods consisting of a mixture of plastic cheese and starch obtained by blending chitosan with cheese. (2) The plastic cheese contains chitosan in an amount of 0.1 to 5 parts by weight per 100 parts by weight of the cheese (claim 1).
) Packaging materials for deep-fried foods. (3) The packaging material for fried food according to claim (1), wherein the mixture contains 1 to 100 parts by weight of starch based on 100 parts by weight of the plastic cheese. (4) Adding starches to cheese with plasticity obtained by blending chitosan into cheese under acidic conditions and heating and emulsifying it;
1. A method for producing a packaging material for fried foods, which comprises mixing or adding chitosan to cheese under acidic conditions and adding starch to the cheese, and heating and emulsifying the mixture to form a plasticized cheese.