JPH0562A - Undissolved lump breader and food for frying using the same - Google Patents

Abstract

PURPOSE:To obtain a breader, containing undissolved lumps prepared by adding a batter liquid or water to a breader and capable of providing a coating having a voluminous feeling by use for the coating on a food for frying and maintaining crispiness for a long period even after the frying. CONSTITUTION:A breader for undissolved lumps of a food for frying containing the undissolved lumps prepared by adding a batter liquid or water to the breader. Furthermore, the breader as a raw material preferably contains grain flours and/or starches as a chief raw material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a blister containing a blister and a food for frying using the blister.

[0002]

BACKGROUND OF THE INVENTION Batters for frying foods are usually manufactured by applying a batter solution to a raw material and then applying a breader or the like to a breader. As the bledder, bread crumbs, cracker meal, etc. are used in pork cutlet, fried fish, etc., but in fried chicken, fried chicken, etc., salt and spices added to flour such as flour are also used. There is. However, as in the above-mentioned fried chicken and the like, in fried foods using a blender whose main raw material is powder such as cereal flour, since the batter is thin and thin, the coatability is weak and the batter is easily peeled off after frying, It is easy to get uneven. Moreover, after the frying, the crispness cannot be maintained for a long time, and the crispness becomes worse with the passage of time.
Also, the appearance after frying is inferior due to lack of volume. In addition, the conventional fried food having a batter has a drawback that the moisture of the material after frying is transferred to the batter, and the batter immediately becomes soft (flexible) and becomes sticky and crispy. In particular, in the fried or frozen fried food for microwave oven, there has been a big problem that the crispy disappears when eaten after reheating. Particularly in recent years, attention has been focused on frozen foods that can be easily cooked, and many frozen foods that have been fried have been distributed, but the above problems cannot be said to be solved.

[0003]

Accordingly, the inventors of the present invention can produce a batter having the above-mentioned problems, that is, a batter having a feeling of volume by using it in a batter of fry foods. Was developed to provide a breader that can maintain crispiness for a long time. As a result, they have surprisingly found that a blister containing blister can achieve the above object, and completed the present invention.

[0004]

That is, the present invention comprises a bladder characterized by containing a blister produced by adding batter liquid or water to the blender. The present invention further comprises a food for frying which has the above-mentioned blister on at least one layer of its clothes. The blender used as a raw material in the present invention is mainly composed of cereal flour and / or starch. Cereals
Wheat flour, rye flour, rice flour, corn flour, corn flour, barley flour, soybean flour and the like. These cereal flours may be raw cereal flours and processed flours such as gelatinization. The starches include wheat starch, tapioca starch, potato starch, corn starch, waxy corn starch and the like. In addition, these starches are phosphorylated, esterified, crosslinked, grafted, acetylated, acetic acid, cationized,
It may be subjected to various processes such as hydroxyalkylation.

The blender used as a raw material in the present invention is mainly composed of cereal flours and / or starches and pregelatinized starch. The pregelatinized starch includes not only the pregelatinized products of the starches as they are but also the pregelatinized products of the above-mentioned modified starch. In this way, when the blender as a raw material mainly uses cereal flours and / or starches and pregelatinized starch,
It has excellent resistance to cold storage and freezing compared to the case without modified starch. That is, even if the blister bladder is frozen and then thawed, water does not appear on the surface or form a dumpling. In addition, the blender used as a raw material in the present invention includes cereals as the main raw material, starches, or those obtained by adding pregelatinized starch thereto, seasonings, expanding agents, flavors, spices,
It may further contain at least one selected from the group consisting of quality stabilizers, pigments, eggs, dairy products, emulsifiers and fats and oils.

The batter solution used in the present invention may be any batter solution that is commonly used in fried foods. For example, a powder containing flours and / or starches as a main raw material and, if necessary, seasonings, swelling agents, flavors, spices, quality stabilizers, pigments, eggs, dairy products, emulsifiers and oils and fats. An appropriate amount of water may be added to the body and mixed with a mixer or the like. The food material used for the food for frying of the present invention may be any material as long as it is a material generally used for food for frying. Examples thereof include cereals, starches, confectionery such as donuts, seeds, beans, seafood, poultry meats, eggs, vegetables, fruits, mushrooms and algae, and these may be used alone or in combination. It can be used together. Further, these may be uncooked or cooked.

The blister of the present invention can be produced by any method capable of producing blister, but, for example, the batter as a raw material is not suspended in the batter liquid or water. As described above, it can be produced by gradually adding by sprinkling. In this case, stirring can be performed using a stirring device such as a mixer while adding. The batter liquid or water is added in an amount of 20 to 120 parts by weight, preferably 70 to 1 with respect to 100 parts by weight of the blender.
It is 00 parts by weight. When this weight part is 20 parts by weight or less, it is not possible to achieve the purpose of the present invention, and when it is 120 parts by weight or more, it becomes more like a dumpling-like dough rather than a lump. The water used herein is meant to include not only water but also aqueous solutions such as sugar water, saline, amino acid solutions, wine, milk and juice. The blister blender of the present invention, as described above, by adding batter liquid or water to the blender as a raw material,
Although it can be produced, it can also be produced by separately producing blister and mixing it with a blender as a raw material. In this case, the mixing ratio of the blender as a raw material and the lump is appropriately 50: 1 to 1: 5, preferably 5: 1 to 1: 2. Some of the lumps in the present invention have an indeterminate shape such as a particle shape or a flat shape having a major axis of 0.5 to 20 mm, preferably a major axis of 2 to 15 mm.

The blister blender of the present invention can also be manufactured on-line. For example, put a bledder in the line, add batter liquid or water by sprinkling continuously while moving the line so as not to be in a suspended state, to manufacture a bluffer, and then attach the bledder on the line as usual. By doing so, the fried food of the present invention can be produced. The blister blender of the present invention can be used in the production of any known frying food product. As a method of dressing the material, for example,
A method of attaching a batter containing a blister of the present invention, and a method of attaching a batter containing the blister of the present invention, and then a method of attaching a batter containing the blister of the present invention,
Although a method of repeating these may be considered, the object of the present invention can be achieved if the bladder containing the sesame seed of the present invention is provided in at least one layer of the clothes covering the food material. The fry food thus produced is
You can fry it in oil as it is, or you can fry it after freezing or refrigerating. The fried food can be refrigerated or frozen and then reheated in a microwave oven, an oven or the like for eating.

[0009]

EXAMPLES The present invention will now be described in more detail with reference to examples. Example 1 A bladder containing sesame was produced using a batter solution and a bledder having the following composition. Batter liquid (manufactured by mixing the following ingredients with a mixer) Wheat flour 100 parts by weight Corn starch 20 parts by weight Salt 10 parts by weight Sodium glutamate 3 parts by weight Water 250 parts by weight Breader wheat flour 100 parts by weight Salt 5 parts by weight Baking powder 2 parts by weight Department

While adding 20 parts by weight of the batter solution to 100 parts by weight of this blender while sprinkling the mixture, the mixture was stirred with a mixer so as not to be in a suspended state, to produce a blender containing sesame seeds. As a raw material for producing food for frying, 60 g of chicken breast was applied with the above batter solution, and then a breader containing the above-mentioned sesame was attached thereto to produce food for frying. As a comparison, a fried food was produced by sequentially attaching the batter solution and the blister-free blender having the same composition as the above-mentioned bledder to the same chicken breast (Comparative Example 1).

Example 2 A blender containing sesame was produced by the same formulation and method as in Example 1 except that the blender was blended as described below, and a frying food was produced using it. Comparison was performed in the same manner (Comparative Example 2). Breader Rice flour 100 parts by weight Salt 5 parts by weight Baking powder 2 parts by weight

Example 3 A blister containing sesame was produced by the same composition and method as in Example 1 except that the composition of the blender was changed as follows, and a frying food was produced using the same. Comparison was performed in the same manner (Comparative Example 3). Breader corn starch 100 parts by weight Salt 5 parts by weight Baking powder 2 parts by weight

Example 4 A blister containing sesame was produced by the same composition and method as in Example 1 except that the breader was changed as follows, and a food for frying was produced using the same. Comparison was performed in the same manner (Comparative Example 4). Blender wheat flour 50 parts by weight potato starch 50 parts by weight salt 5 parts by weight baking powder 2 parts by weight The frying foods produced in Examples 1 to 4 and Comparative Examples 1 to 4 were fried at an oil temperature of 180 ° C. for 5 minutes, and immediately after frying. (1)
After 2 hours, it was eaten (2) and sensory evaluation was performed. Also,
After frying, it was frozen in a -35 ° C freezer and then frozen and stored at -20 ° C for one month. This frozen fried food was reheated in a microwave oven for 3 minutes and then eaten for sensory evaluation (3). The sensory evaluation was carried out by a five-point evaluation of texture and appearance by 20 specialized panelists.

[0014]

[0015]   Texture evaluation criteria Comments   5 Very good The clothes are very crisp. It is crispy.   4 Good Soft, but crisp. Crispy                         Is.   3 Normally soft, but crispy.   2 Poor crisp texture with poor texture.   1 Very inferior texture.   Appraisal criteria Comments   5 Very good There is a considerable sense of volume. It looks very natural                         There is unevenness like that. The fried color is very good.   4 There is a good sense of volume. There are irregularities with a natural feel. Deep fried                         The color is good.   3 There is a little sense of volume. There are irregularities with a natural feel.                         There is no peeling of clothes.   2 Inferior appearance with unevenness in some places. Color unevenness                         There is. The clothes are easy to peel off.   1 It is very inferior and has a sleek appearance, and it looks very bad. Color unevenness                         There are too many clothes and the clothes are peeled off.

[0016]

[0017]

Test Example 1 A bladder containing the lump of the present invention was produced in the following manner with 100 parts by weight of the batter being used in the following manner, and the weight ratio of the blister contained in the obtained blender was calculated. .

Example 5 Batter solution (manufactured by mixing the following ingredients with a mixer) Flour (diamond) 100 parts by weight Corn starch 20 parts by weight Salt 10 parts by weight Glutamic acid sodium salt 3 parts by weight Water 200 parts by weight Breader wheat flour (diamond) 100 parts by weight pregelatinized wheat starch 8 parts by weight salt 5 parts by weight baking powder 2 parts by weight While adding 85 parts of batter solution to 100 parts of this blender, sprinkle with a pan mixer so as not to be in a suspended state. (L1, M2), a blunder was manufactured.

Example 6 A blister bladder was manufactured by the same composition and method as in Example 5, except that the composition of the blender was different. Blender wheat flour 100 parts by weight Ester-processed alpha starch 8 parts by weight Shortening 3 parts by weight Salt 5 parts by weight Baking powder 2 parts by weight Emulsifier 1 part by weight Whole egg 1 part by weight

Example 7 A blister bladder was produced by the same composition and method as in Example 5, except that the composition of the blender was different. Blender corn starch 100 parts by weight cross-linked pregelatinized tapioca starch 8 parts by weight shortening 2 parts by weight salt 3 parts by weight baking powder 2 parts by weight

Comparative Example 5 A blister bladder was manufactured by the same composition and method as in Example 5, except that the compounding of the blender was different. Breader flour 100 parts by weight Salt 5 parts by weight Baking powder 2 parts by weight

Test Example 2 The blister bladder produced in the above Examples and Comparative Examples was used as -3.
After quenching at 5 ° C, it was frozen and stored at -18 ° C. Frozen products were manufactured by thawing the frozen tumbler blender. For comparison, fried foods were produced in the same manner for those that were not frozen. As a raw material for producing food for frying, 60 g of chicken breast is battered with the batter solution of Example 5, and then a blender containing the above-mentioned blister (Examples 5 to 7, comparative examples, thawed after freezing and not frozen) 80 parts and 20 parts of the blender mix (prepared in Examples 1 to 3 and Comparative Example 1) before the production of the sesame were mixed, and a fried food was prepared. This fried food was fried at 180 ° C. for 5 minutes and then ate.

[0024]                                 Rating ───────────────────────────────────           Non-frozen Tama Breader Frozen Tama Breader             Appearance Appearance Appearance Appearance         ───────────────────────────── Example 5 ◎ ◎ ◎ ◎ Example 6 ◎ ◎ ◎ ◎ Example 7 ○ ◎ ○ ◎ Comparative Example 5 ◎ ◎ × × ───────────────────────────────────

When the blister blenders of Examples 5 to 7 were used, those frozen and thawed had the same quality (texture and appearance) as those not frozen, but the blister blenders of Comparative Example 5 were frozen. When the product was thawed, the bledder could not maintain the shape of the blunt, the moisture of the blister was exposed on the surface, and it became sticky and bound to form a dumpling, making it extremely difficult to use as a bledder. . In addition, the quality of the fried food was considerably inferior to that of the fried food using a non-freezing blender.

[0026]

EFFECT OF THE INVENTION The food for frying using the blister blender of the present invention has natural irregularities, a sense of volume, and an excellent appearance. In addition, the crispyness can be maintained for a long time after fried, and the texture is excellent. Further, the crispy texture is maintained even when fried, frozen, refrigerated, and then reheated in a microwave oven or the like for eating. In addition, the blender as a raw material is flour and /
Alternatively, when starches and pregelatinized starch are used as main raw materials, the blister shape is maintained and water does not come out on the surface even when used after circulating the blister in a refrigerated or frozen state. , Has the same quality as before freezing.

Claims (9)

[Claims] 1. A bladder comprising a blister produced by adding batter liquid or water to the bladder. 2. The bladder according to claim 1, wherein the raw material of the blender is mainly flours and / or starches. 3. The blister blender according to claim 2, wherein the amount of batter or water added to the blender as a raw material during the production of the blister is 1 to 50% by weight based on the blender. 4. The bladder according to claim 1, wherein the main raw material of the blender is a flour and / or starch and a pregelatinized starch. 5. The blister blender according to claim 4, wherein the amount of batter or water added to the blender as a raw material during the production of the blister is 20 to 120% by weight based on the blender. 6. The blister blender according to claim 4, wherein the blended amount of the pregelatinized starch is 1 to 30% by weight based on the total weight of the flour and / or starch. 7. The bladder according to any one of claims 4 to 6, which is frozen or refrigerated. 8. The method according to claim 1, further comprising at least one selected from the group consisting of seasonings, swelling agents, fragrances, spices, quality stabilizers, pigments, eggs, dairy products, emulsifiers and oils and fats.
Tama Breader described in any of. 9. A frying food product comprising the blister breader according to any one of claims 1 to 8 in at least one layer of a garment.