JPH0424030B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Fields] Anko, korotsuke, or foods that tend to have a lumpy texture due to the extract flowing out during cooking, such as dumplings, shyu mai, hamburgers, and other fried foods that use wheat flour. The present invention relates to a method for improving the quality of foods by adding or using grain powder with gelatinized starch when processing foods such as paste products.

[Prior art]

Traditionally, when you make korotsuke using new potatoes, it becomes watery, and the filling becomes soggy unless you strain the beans after boiling them, remove the skin, cut off the supernatant, and then squeeze them with a cloth. There were problems with shape and texture. In addition, when cooking gyoza, shyu mai, hamburger steak, etc., the extract leaks out,
It will have a crumbly texture.

Wheat flour, starch, pregelatinized starch, bread crumbs, etc. are used as a means to improve these points, but these gelatinize and make the product sticky.
On the other hand, when the amount added is too large, it becomes like dumplings, which impairs the texture. In addition, wheat flour is used as a base for coating fried foods, etc., but if there is too much adhesion, it tends to form a layer like wheat dumplings, which often inhibits the crispy texture, making it difficult to use as a processed food. Various problems arose.

[Purpose of the invention]

Bean paste, korotsuke, or foods that tend to have a lumpy texture due to the extract leaking out during cooking, such as gyoza, shyu mai, hamburgers, and other fried food batters (also called batters) that use wheat flour, or paste products, etc. To provide a method for solving the above-mentioned problems by adding or using grain powder whose starch has been pregelatinized during production, thereby improving the texture and quality of these foods.

[Structure of the invention]

The present invention aims to reduce the starch content when producing foods such as bean paste, korotsuke, foods that tend to have a lumpy texture due to the extract flowing out during cooking, batters for deep-fried foods (also called batter), and paste products. Add water to grains or flour with a high moisture content to reduce the moisture content to 15
Adjust the content to ~40% by weight, pressurize and heat with a heated screw extractor, and heat to a temperature of ~100℃.
A processed food characterized by adding or using a powdered product obtained by crushing grains with starch gelatinized and extruded through a nozzle at 140°C into bread crumbs or powder during food production. In this quality improvement method, the starch-gelatinized grain powder used in the present invention retains its original shape even when it absorbs hot water and swells, and does not become pasty, so it does not harm the flavor of processed foods. Processed foods with improved texture can be obtained.

To explain the present invention in more detail, when producing processed foods that tend to become watery, foods that have a high moisture content and have poor shaping properties, or processed foods that tend to have extract components leak out during cooking, these drawbacks can be improved. For this reason, flour, starch, bread crumbs, or textured soybean protein have been used in the past, but when starchy materials are used, they become sticky during heat treatment, and if a large amount is added, the dumplings become sticky. This results in a situation like this, and even if the amount added is appropriate, the drawbacks of both will appear,
The texture of the resulting food is reduced, and when textured soybean protein is used, the formability and flavor of the resulting food are significantly reduced, and in any case, a decline in the quality of the resulting food is observed. Ta.

Therefore, as a result of various researches to eliminate these drawbacks, we added water to grains or flour with a high starch content instead of wheat flour, starch, etc. to adjust the moisture content to 15 to 40% by weight. Pressurized and heated by a heated screw extruder to a temperature of 100%.
Obtained by extrusion and foaming from a nozzle at temperatures above ℃.
It has been found that by adding and mixing or adhering grain powder with gelatinized starch to raw materials, a processed food with improved formability and texture can be obtained without impairing the flavor of the processed food.

An experimental example will be shown regarding the quality improvement properties of processed foods of the present invention using grain powder containing pregelatinized starch.

Add water to flour to make the water content 15% by weight (raw material A),
Adjusted to 25% by weight (raw material B), 30% by weight (raw material C), 40% by weight (raw material D) and 50% by weight (raw material E),
Pass it through an extruder that passes steam through a jacket, extrude it through a nozzle to expand it, and create a rod-shaped foamed flour with gelatinized starch.
After coarsely pulverizing this (to the level of commercially available bread crumbs), it is immediately dried, and further pulverized to 30 mesh or less, and the starch content is gelatinized according to the moisture content of the raw material. Flour powders A, B, C, D, and E I made it. Sample F was prepared by manufacturing bread according to other bread manufacturing methods, producing bread crumbs from the bread, drying it, and crushing it to 30 mesh or less. Put 20g of each powder into a 500c.c. beaker, add 30g of boiling water to it, stir with a spoon to make sure it absorbs water evenly, and observe the state after absorbing the water. As a result, A, B, and C maintain their original shape. It swelled sufficiently and was elastic when pinched with fingers, and the texture was elastic and solid. D maintains its original shape, but when you pick it up with your fingers, the elasticity is a little lower than A, B, and C, but it does not stick to your hands, and the texture is a little more elastic than A, B, and C. However, it had sufficient elasticity compared to E and F. E and F absorbed water and lost their original shape, had almost no elasticity when pinched with fingers, and had a chewy texture.

From the above experiments, water content can be reduced by adding water to starch and/or grains or flour with high starch content.
The starch content is adjusted to 15-40% by weight, heated under pressure using a heated screw extruder, extruded through a nozzle and foamed. After absorbing water,
It was found that the product swelled sufficiently while retaining its original shape, and when picked with the fingers, it did not stick to the hands and had elasticity, and the texture was elastic and solid.
In comparison, grain powder gelatinized with a moisture content of 50% by weight or more or conventional bread crumbs lose their original shape after absorbing boiling water, and have a chewy texture with no elasticity when pinched with fingers.

As the grain powder with gelatinized starch used in the present invention, grains such as wheat, barley, pigeon oats, rice, potatoes, corn, millet, and millet, or grains obtained from these powders are suitable.

The method for gelatinizing starch in these raw materials is to add water to grains or flour with a high starch content to adjust the moisture content to 15 to 40% by weight, and then pressurize with a heated screw extruder. - If the starch is gelatinized by heating and foaming by extrusion through a nozzle at a product temperature of 100°C to 140°C, the object of the present invention can be fully achieved.

The starch-containing pregelatinized grain powder may be selected from breadcrumb-like or powder-like powders with an appropriate particle size depending on the type of processed food to which it is added.

In addition, grain powder with even higher starch content,
After adding and mixing milk, powdered milk, soybeans, spices, seafood, seaweed, fruits, or their flavoring pigments, etc. in advance, as mentioned above, starch is pregelatinized, which not only strengthens nutrition, but also Because gelatinized starch-containing flour has excellent aroma retention,
The flavor of processed foods to which these are added can be improved, and foods rich in color can be obtained.

For seafood, for example, krill powder can be added to enhance nutrition, improve flavor, and give it a shrimp-like color. As seaweeds, you can add kelp, wakame, and seaweed powders, and as vegetables, you can add dried vegetable powders, such as dried spinach powder, to enrich the nutrients and gelatinize the bright green starches they contain. You can obtain ground grain powder. Further, as for the fruit, you can select and add any fruit according to your taste, but for example, grated apples may be added. In this case, since there is a lot of moisture, this moisture can be used to adjust the moisture content before gelatinizing the starch in the flour. The amount of the milk, vegetables, etc. to be added is arbitrary, but it is preferable to add krill, dried vegetables, seaweed powder, etc. in an amount of about 10% by weight based on the grain powder.

The amount of grain powder with pregelatinized starch added varies depending on the type of processed food, moisture content, etc., but usually adding 1/20% by weight can sufficiently exhibit its effect. Of course, there is no problem in adding more than this as an extender.

Next, the advantages obtained by the present invention will be described.

When making korotsuke using new potatoes, it tends to become watery, but when making korotsuke using new potatoes, adding the grain powder containing gelatinized starch of the present invention eliminates the watery feeling and improves the shape of the excipient. Korotsuke is rich in texture, has a fluffy powdery texture, and has an improved texture.

Next, the bean paste obtained by straining the boiled beans and removing the skin has a high water content and needs to be squeezed with a cloth. The moisture content is controlled, there is no need to wring it out with a cloth, and there is no pasty feel like when ordinary starch is added, so when using the present invention, it is possible to obtain an excellent filling with no strange feeling at all. .

In addition, when producing shyu mai, gyoza, hamburger steak, etc., the extract leaks out during cooking and heating.
By adding the grain powder of the present invention in which the starch content is pregelatinized, a product with less loss of extract and deformation can be obtained, and a product with elasticity, softness, and good taste can be obtained. In this case, the flavor can be further improved by adding grain powder whose starch has been pregelatinized and moistening it with milk. In this case, it is preferable to use powder having a particle size comparable to that of bread crumbs.

Next, when making tempura, the formation of a lumpy layer can be prevented by using the starch-gelatinized grain powder of the present invention as it is or mixed with wheat flour instead of wheat flour as a base for applying bread crumbs. It is possible to obtain an excellent product with a crunchy texture.

As a batter for fried foods, for example, when making fried chicken or fried batter, instead of wheat flour, grain powder containing gelatinized starch can be used as is or mixed with wheat flour. If you use one, it will swell to a white color and give you a beautiful finish. Furthermore, when making a paste product, by adding grain powder whose starch content has been gelatinized, a product with excellent texture can be obtained.

Next, Examples will be described, but first, an example of producing grain powder in which the starch contained therein is pregelatinized will be shown.

Wheat flour with gelatinized starch: 100 kg of wheat flour, 15 kg of warm water, and 1 kg of salt were added to the flour with a moisture content of 24%, and the flour with a water content of 24% was continuously put into an extruder heated by a jacket, and then heated under pressure for about 135 kg.
The starch gelatinized flour that has been heated to ℃ and foamed and expanded through a nozzle is extruded into a rod shape, taken out while being stretched in the direction of extrusion, and then dried and crushed to form bread crumbs, which are further dried and crushed to release the starch contained therein. Pregelatinized flour was obtained.

In the same way, spinach-containing powder was made using 90 kg of wheat flour and 10 kg of dried spinach powder instead of 100 kg of wheat flour. Although this powder was not used in the examples, it can be used in the same way.

Corn powder with gelatinized starch The corn powder with gelatinized starch was obtained in the same manner as in the previous example using corn powder with a water content of 20% by weight, which was obtained by adding 10 kg of warm water to 100 kg of corn powder.

Example 1 After boiling new potatoes (80% moisture), add 10% by weight (approximately 50 mesh) of corn powder containing gelatinized starch, mash with a potato mash, fry onion and minced meat with butter, salt, and koshiyu. 20% by weight of the seasoned ingredients were added, mixed, shaped, coated, and heated with oil at 160°C to 180°C to make korotsuke.
Korotsuke was made in the same manner as above, except that corn powder containing gelatinized starch was used as a control.
The control korotsuke had the disadvantage that it was soft and difficult to shape. As a result of a sensory test conducted by a panel of 30 people on the Korotsuke of the present invention obtained as described above and the control Korotsuke, 28 people found that the Korotsuke containing corn powder containing gelatinized starch was more chewy. The respondents answered that it was delicious, and the control respondents said it was watery and tasteless.

Example 2 10 instead of corn powder containing gelatinized starch
Korotsuke was made in the same manner as in Example 1 using wheat flour in which % by weight of starch had been gelatinized. As a control, instead of using wheat flour with gelatinized starch,
Korotsuke was made in the same manner as in Example 1 with the addition of 10% by weight of wheat flour, and a sensory test was conducted by a panel of 30 people.As a result, all of them agreed that the korotsuke made with wheat flour containing gelatinized starch felt chewy. They answered that it was delicious, and that the control item was starchy and tasted like soft fried dumplings.

From the results of Examples 1 and 2, it was found that the addition of grain powder containing pregelatinized starch to processed foods was not only effective as a water-absorbing agent, but also had a quality-improving effect in creating the texture of korotsuke.

Example 3 Cut 1 quartered Chinese cabbage, 1 green onion, and 10 g of Chinese cabbage into thin strips, add 50 g of starch-gelatinized wheat flour and mix, then add 300 g of minced pork and mix with soy sauce, mirin, and sesame oil. Add
Wrapped in gyoza skin and steamed for 20 minutes. As a control, we made gyoza in the same way except for the wheat flour with pregelatinized starch, and a sensory test was conducted by a panel of 30 people.As a result, 27 people found that the gyoza with wheat flour with pregelatinized starch was moderately soft and soft. They said it was elastic, easy to eat, and had good texture and taste, while the control product had hard and crumbly fillings.

Example 4: Finely chop 120 g of onion, add 50 g of wheat flour containing gelatinized starch, add 300 g of ground beef and 1 egg, season with salt and Koshiyo chemical seasoning, mix well, and shape. I put some oil in a frying pan and made a grilled hamburger. As a control, 50g of commercially available bread flour was added instead of the flour with gelatinized starch, but the same procedure was used.
We made hamburgers and conducted a sensory test using a panel of 26 people. 22 people said that hamburger steaks made with wheat flour, in which the starch content has been gelatinized, had tender meat, good texture, and were delicious, while hamburgers made with commercially available bread crumbs were hard and crumbly. The remaining four respondents answered that commercially available hamburgers with bread crumbs looked like hamburgers.

From Examples 3 and 4 above, it can be seen that by adding and mixing grain powder in which the starch contained is pregelatinized, the meat quality is soft and the texture is improved.

Example 5 Vegetable tempura was made using flour containing 10% by weight of wheat flour whose starch had been gelatinized.

When a panel of 30 people conducted a sensory test, all of them agreed that the product was crispier and tastier than those made using only wheat flour.

The same was true for shrimp tempura.

Although we have described an example in which α-starch and a grain powder containing starch that has been pregelatinized are used alone, after mixing these or mixing starch and powder of a starch-containing grain, the starch of this mixture is It goes without saying that the modified version can also be used in the same way.

Example 6 Sausage was produced in a conventional manner, except that wheat flour containing 10% by weight of starch was gelatinized instead of the starch used in sausage production. The resulting sausage had a texture similar to ham compared to conventional sausages using starch.

Example 7 When producing kamaboko, instead of the conventionally used starch, wheat flour containing gelatinized starch was added to the raw material, and kamaboko was produced by a conventional method.
The obtained kamaboko has stronger elasticity than conventional products,
It was highly elastic and had a good texture, so it had an excellent texture.

Example 8 A breadcrumb-like pulverized product of wheat flour with gelatinized starch was applied to the surface of the shrimp after it was dipped in a thick butter for frying. We were able to produce fried shrimp with blooms, and it also had a crunchy texture, increasing the value of the visually appealing food.

In addition, the same effect can be obtained when using wheat flour or part of it replaced with the pregelatinized flour of the present invention, or when flour and egg are added to the water-rich horse mackerel, oysters, etc., and then breadcrumb-like pulverized material is applied. It was hot.

Example 9 Add 5 parts of wheat flour and 5 parts of gelatinized flour to sardine fillet
After 10 minutes of using the powder mixed with the ingredients as a dusting powder, I made the fries. There were almost no oil splashes, and there was little oil contamination, and the fries were crunchy and delicious, and the fries were improved. done.

Example 10 When 1 part of gelatinized flour was added to 9 parts of wheat flour and mixed,
The powder is light and workability is improved, and diluted salt water is added to it to create a high-quality shumai skin. When rolled thinner than before, the skin does not tear and has the previously desired transparency. It was discovered that excellent gyoza skin can be made.

Claims (1)

[Scope of Claims] 1. In the production of foods that require moisture control and texture improvement, such as bean paste, korotsuke, or foods that tend to have a lumpy texture due to the extract flowing out during cooking, coatings for deep-fried foods, or paste products. , add water to grains or flour with a high starch content to adjust the water content to 15-40% by weight, pressurize and heat with a heated screw extractor, and heat at a product temperature of 100-140℃. Processing characterized by adding and mixing grains or grain flour obtained by extrusion and foaming through a nozzle and pulverizing the starch contained therein into breadcrumbs or powders during the production of foods for which moisture control and quality improvement are desired. Methods for improving food quality. 2. Grain powder with gelatinized starch is wheat,
The method for improving the quality of a processed food according to claim 1, which is obtained from grains such as barley, pigeon wheat, rice, potato, corn, millet, millet, and millet. 3 Claims that use milk, fatty milk powder, soybeans, spices, seafood, algae, vegetables, fruits, or the like to which flavorings are added in the production of grain powder with pregelatinized starch. The method for improving the quality of processed foods according to item 1 or 2. 4. The method for improving the quality of a processed food according to claim 1, 2 or 3, wherein the food is a processed food obtained by grinding beans or potatoes. 5 Claims 1, 2, or 3 in which the food is gyoza, shyu mai, hamburger, etc.
Method for improving the quality of processed foods described in Section 1.