JPH0698705A - Water-mixing type powder for food fried without coat - Google Patents

Abstract

PURPOSE:To prevent rise in viscosity during preservation and to increase in reducing saccharide caused by invertase by blending water-mixing type powder of food fired without coat. CONSTITUTION:Water-mixing type powder of food fried without coat is mixed with water. In order to prevent rise in viscosity during preservation, wheat flour of a main blending raw material is replaced with a subterranean starch, or to prevent conversion of sugar into reducing saccharide with invertase in wheat fluor and wheat flour starch, the wheat flour and the wheat flown starch are replaced with a modified starch derived from grain. Consequently, water- mixing type powder for food fried without coat is mixed with water to maintain stability even after preservation for many hours.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried chicken of a type which is melted in water and entangled in chicken meat in order to reduce oil stains when frying chicken and chicken meat.

[0002]

2. Description of the Related Art Since water-soluble fried chicken does not sprinkle fried chicken directly on fried chicken, unlike fried chicken, when fried chicken is fried with oil, the powder is dispersed. Demand is increasing as a new type of fried flour without polluting. However, this water-soluble type deep-fried meal requires some conditions in order to dissolve the flour in water and use it once. (1) When the fried powder that has been dissolved in water is entangled in beef and poultry,
It exhibits adhesiveness. (2) Even if the fried flour is dissolved in water and stored, the change in viscosity is small. (3) Even if the fried flour is dissolved in water and stored, there is little change in the ingredients. As described above, as the water-soluble type deep-fried food, since viscosity physical properties and storage stability are required as in the above items, conventionally, wheat flour as a main ingredient component of the water-soluble type deep-fried food, Wheat starch was used.

[0003]

Generally, the water-soluble type fried flour uses wheat flour (particularly soft flour) and wheat starch as the main blending raw materials, but the drawback is that wheat flour or wheat starch Because of the invertase derived from wheat, the fried powder dissolved in water decomposes sugar in the fried powder over time, the amount of reducing sugar increases, and fried by the effect of reducing sugar when fried. The color becomes black and the commercial value decreases.

[0004]

In order to solve the above-mentioned drawbacks of the water-soluble type fried food, the present invention limits the raw materials for the fried food. Subterranean starch and modified starch were used instead of wheat flour and wheat starch.

The deep-fried meal in the present invention is based on underground starch and modified starch derived from cereals, salt, sugar, seasonings,
The spices were added, mixed and stirred. In the present invention, there is no particular limitation on the production method of fried food and the mixing ratio.

There is no particular limitation on the modified starch that is the base of the fried food, as long as it is other than dextrin and pregelatinized starch. From the viewpoint of viscosity development and stability, modified starch derived from grains such as wheat and rice is more desirable.

[0007]

[Function] Starch derived from underground systems such as potato starch and tapioca starch do not have invertase. Also, even if gelatinization is not performed simply by adding water, a high viscosity (stickiness) appears and the viscosity does not change over time. Therefore, it can be used as a substitute for flour, which has been adhered to animal meat by forming gluten and increasing its viscosity. In addition, modified starch is used instead of wheat starch in which wheat-derived invertase is present. The modified starch is
Heat treatment and acid treatment are added in order to modify various chemical substances by substituting starch or modifying by cross-linking, and plant-derived enzymes including invertase are inactivated.

[0008] Subterranean-derived starches such as potato starch and tapioca starch also do not have invertase activity, but when the underground starch alone is mixed with fried chicken, the viscosity becomes too high when it is dissolved in water and it becomes impossible to stir it. On the other hand, if the modified starch alone is mixed with the fried chicken powder, the viscosity will not be generated at all when it is dissolved in water, and the adhesiveness will naturally be lost, so that the chicken meat cannot be entangled. Therefore, it is inevitable to mix and use the underground starch and the modified starch in order to adjust the viscosity when dissolved in water.

[0009]

[Example 1] Table 1 Mixture of water-soluble fried chicken powder ─────────────────────────────── Deep-fried flour B ─────────────────────────────── Wheat flour 50.0 parts by weight 0.0 parts by weight Potato starch 0. 0 parts by weight 50.0 parts by weight Wheat starch 35.0 parts by weight 0.0 parts by weight Wheat acetate starch 0.0 parts by weight 35.0 parts by weight Sugar 8.0 parts by weight 8.0 parts by weight Chemical seasoning 3.0 Parts by weight 3.0 parts by weight KOSHAO 2.5 parts by weight 2.5 parts by weight nutmeg 0.5 parts by weight 0.5 parts by weight paprika 1.0 parts by weight 1.0 parts by weight ─────────── ──────── 100.0 parts by weight 100.0 parts by weight ─────────────────────────────── Table From 2 kinds of 1 Under flour, one by each 350 parts by weight of water was added portionwise 250 parts by weight, stirred and mixed, and Mizutoki. Then, the water-dried fried powder was allowed to stand at room temperature, and the amount of reducing sugar (glucose) and the viscosity were measured over time. The results are shown in Tables 2, 3 and 4. Table 2 Increasing amount of reducing sugars in water-soluble fried chicken ────────────────────────────── elapsed time Fried flour B ────────────────────────────── 0 (min) 0 (μg) 0 (μg) 15 24 0 30 53 0 45 4 74 0 60 97 0 Table 3 Comparison of frying color of water-soluble type fried powder ───────────────────────────── From time fried flour A to fried flour B ──────────────────────────── 0 (minutes) Good Good 15 Fair Good 30 Fair Black Good 45 Black Good 60 Black Good Table 4 Viscosity comparison of water-soluble fried powder ────────────────────────────── Fried flour A from time Fried flour B ────────────────────────────── 0 (minutes) Good Slightly sticky 15 Good Slightly sticky 30 Slightly sticky Yes Somewhat sticky 45 Some sticky Some sticky 60 There sticky Some sticky Fried flour A is a conventional product using wheat flour and wheat starch,
The fried chicken powder B is a new type in which potato starch is used instead of wheat flour and wheat acetate starch (modified starch) is used instead of wheat starch. It is clear from Tables 2 and 3 that the use of wheat acetate starch can completely prevent the increase of reducing sugars when the fried food is stored in water. Further, it is clear from Table 4 that the viscosity of fried food B is slightly different from that of fried food A due to the difference between wheat flour and potato starch, but the viscosity and viscosity are constant.

[0010]

[Example 2] Table 5 Mixture of water-soluble fried chicken ─────────────────────────────── Fried flour C ─────────────────────────────── Wheat flour 50.0 parts by weight 0.0 parts by weight Tapioca starch 0. 0 parts by weight 50.0 parts by weight Wheat starch 35.0 parts by weight 0.0 parts by weight Wheat acetate starch 0.0 parts by weight 35.0 parts by weight Sugar 8.0 parts by weight 8.0 parts by weight Chemical seasoning 3.0 Parts by weight 3.0 parts by weight Cochas 2.5 parts by weight 2.5 parts by weight Nutmeg 0.5 parts by weight 0.5 parts by weight Paprika 1.0 parts by weight 1.0 parts by weight ─────────── ────────── 100.0 parts by weight 100.0 parts by weight Two types of fried flour in Table 5, 350 parts by weight each, and 250 parts by weight water each. For example, stirring, mixing, and Mizutoki. Then, the water-dried fried powder was allowed to stand at room temperature, and the amount of reducing sugar (glucose) and the viscosity were measured over time. The results are shown in Tables 6, 7, and 8. Table 6 Increasing amount of reducing sugars in water-soluble fried chicken ────────────────────────────── elapsed time Fried flour C ────────────────────────────── 0 (min) 0 (μg) 0 (μg) 15 28 0 30 56 0 45 77 0 60 100 0 Table 7 Comparison of frying color of water-soluble type fried chicken powder ───────────────────────────── History From time to fried powder A to fried powder C ──────────────────────────── 0 (minutes) Good Good 15 Fair Good 30 Fair Black Good 45 Black Good 60 Black Good Table 8 Comparison of Viscosity of Water-Soluble Fried Flour ──────────────────────────── From the elapsed time Fried flour A Fried flour C ──────────────────────────────────── 0 (minutes) Good Good 15 Good Good 30 Somewhat sticky Good 45 Some sticky Good 60 Sticky Good Good fried flour A is a conventional product using wheat flour and wheat starch,
The fried chicken C is a new type using tapioca starch instead of wheat flour and wheat acetate starch (modified starch) instead of wheat starch. It is clear from Tables 6 and 7 that the use of wheat acetate starch can completely prevent the reduction sugars from increasing when the fried flour is stored in water and stored. In addition, it is clear from Table 8 that the viscosity of fried chicken C is slightly different from that of fried chicken A, but the viscosity and the viscosity are constant due to the difference between wheat flour and tapioca starch.

[0011]

[Effects of the Invention] By increasing the basic composition of water-soluble type deep-fried meal to underground starch and modified starch instead of conventional wheat flour or wheat starch, it is possible to prevent an increase in reducing sugar due to invertase when dissolved in water. We were able to. As a result, even if the water-soluble fried chicken is dissolved in water and stored for a long time, the viscosity and viscosity stability of the fried chicken when dissolved in water and the stability of the fried color of the fried chicken are improved. I can keep it.

Claims (1)

[Claims] 1. A water-soluble type deep-fried meal, which comprises underground starch and modified starch as a blending raw material.