JPH0475567A - Mixed flour for coating deep-fried and frozen food - Google Patents

Abstract

PURPOSE:To obtain mixed flour for the coating of a deep-fried and frozen food effective in facilitating the freezing and oilfrying operations and improving the workability by compounding proper amounts of fine bread crumb, dried potato powder, a polysaccharide soluble in cold water and salt. CONSTITUTION:Fine bread crumb of 50-200 mesh, dried potato powder, a polysaccharide soluble in cold water and salt are used as main raw materials. If necessary, the materials are with seasonings, spices, etc. The components are compounded with each other at ratios within allowable ranges and uniformly mixed with a mixer, etc., to obtain the objective product. The polysaccharide soluble in cold water is preferably one or more substances selected from xanthan gum, locust bean gum, tamarind seed gum, gum arabic and tara gum.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a batter mix for frying from freezing, which is sprinkled on fried ingredients such as meat, seafood, etc., and then frozen.

(Conventional technology) Traditionally, karaage is made using fried foods such as meat and seafood (hereinafter referred to as
Sprinkle seasoning mix powder (hereinafter simply referred to as mixed powder) consisting of wheat flour, starch, sugar, salt, spices, and seasonings on the rice flour, and then fry this in oil at 160 to 180 degrees Celsius to make it edible. was.

(Problem to be solved by the invention) When selling karaage at a store, it had to be sprinkled with mixed flour and fried in oil according to the consumer's request; it was very time-consuming because it did not sag. . Furthermore, when stocked and sold in large quantities, the fried chicken cooled down over time and its flavor deteriorated significantly, and its shelf life also deteriorated.

In addition, to solve this problem, if the fried seeds are sprinkled with mixed powder and frozen and stored, they can be fried whenever needed, which significantly improves processability and storage stability. However, the moisture in the fried beef mixes with the flour in the flour mixture to form gluten, which becomes sticky, so if the fried starters are stored next to each other, they will stick to each other, and when frozen, they will stick together even more firmly. For this reason, before frying in oil, you can either thaw the seeds to some extent and separate the fried seeds one by one and then hang them up, or you can freeze the fried seeds individually by sprinkling a powder mixture on the raised seeds and freezing them. I had to save it or do it one way or another.

These methods require a certain amount of time to thaw, so storage stability is significantly reduced due to an increase in microorganisms due to temperature rise and microbial secondary contamination during thawing, and when freezing in bulk, the space in the freezer is This method requires a considerable amount of time and labor, and therefore has extremely low workability.

(Means for Solving the Problems) The present invention focuses on the fact that a series of these problems lies in the moisture leached from fried beef, and in order to eliminate the formation of gluten, it is possible to eliminate the formation of gluten without using flour By providing a mixed flour that can absorb moisture, the objective was to produce frozen fried chicken with good storage stability and workability.

To summarize, the present invention is made from a frozen product consisting of 25-70% by weight of fine bread crumbs, 10-70% by weight of dried potato powder, 0.1-5% by weight of cold water-soluble polysaccharide, and 1-15% by weight of common salt. This relates to frying mix flour.

The mixed flour of the present invention can be prepared by simply sprinkling 5 to 20% by weight of the mixed flour onto fried seeds, coating them, optionally arranging them on frozen bread or a freezing tray, and freezing.
Extremely easy to work with. Moreover, since the fried dumplings may be placed in close contact with each other, the storage space required during freezing is significantly smaller than in conventional bulk freezing, making it possible to store a larger amount of fried dumplings.

(Function) The function and effect of each component of the mixed powder of the present invention are as follows.

(1) Fine bread crumbs Fine bread crumbs mainly absorb the moisture of fried beef and give the fried chicken an appropriate texture. It is desirable to use 25 to 70% by weight6.The seasoning lees (mixed flour) used for fried chicken is usually made of wheat flour, but the protein contained therein combines with the moisture of the fried beef to form gluten and become sticky. exhibits. This causes the individual fried seeds to stick together. On the other hand, bread flour is made by denaturing the protein in wheat flour by heating, so no gluten is formed and it does not exhibit stickiness. The standard for this fine bread crumb is 50 to 200 mesh, which has good absorbency and good texture when fried.

(2) Dried Potato Powder Dried potato powder absorbs moisture from fried beef in the same way as fine bread crumbs, but since it has 2 to 3 times more water absorption power than bread crumbs, it absorbs moisture that cannot be absorbed by bread crumbs. Also,
It imparts a caliphate texture when fried. It is desirable to use 10 to 70% by weight.

(3) Cold water soluble polysaccharides Cold water soluble polysaccharides absorb moisture from fried beef in the same way as fine bread crumbs and dried potato powder, but if the amount is too large, it can also cause the individual fried seeds to stick together. It is desirable to use 0.1 to 5% by weight.

(4) Salt Salt gives the batter a salty taste and is a major factor in determining the flavor of fried chicken. It also has the effect of tightening the tissue of the fried meat and preventing the internal moisture from leaching out. It is desirable to use 1 to 15% by weight.

The batter mix powder of the present invention can be made very easily by adding the above-mentioned ingredients in the desired amount within the allowable range into a mixer and mixing until uniform.

(Example) Next, the formulation of the frozen to fried batter mix powder will be shown as an example.

Table 1: Fine bread crumbs Dried potato powder Since they are fried in pieces without sticking together, the cooking time is short and the cooking time can be reduced by fine bread crumbs, dried potato powder, tamarind seed gum, glucose, salt, nutmeg, paprika, 35°33°1°18°3°7°0°0°.

Claims (2)

[Claims] (1) Frozen to deep-frying batter mix powder made from 50-200 mesh fine bread crumbs, dried potato powder, cold water-soluble polysaccharide, and salt as main ingredients (2) The cold water soluble polysaccharide is selected from xanthan gum, locust bean gum, tamarind seed gum, acacia guar gum, and tara gum, and is at least one type of cold water soluble polysaccharide. Batter mix powder for freezing and frying as described in Range 1