JPH08242796A - Instant fry mix - Google Patents

Abstract

PURPOSE: To enable the coating of a fried food by one process. CONSTITUTION: This instant fry mix contains (a) [α-starch] and/or [dextrin] and/or [millet jelly powder of reduced maltose] and/or [a reduced starch decomposed material] and/or [vegetable gum powder and saccharides and/or a sugar alcohol] and/or [casein sodium and saccharides and/or a sugar alcohol], (b) [egg powder] and/or [albumen powder], (c) [bread crumb], (d) [wheat flour], (e) [methylcellulose] and, as necessary, (f) [an emulsifier].

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed food, and generally belongs to powder processed food.

[0002]

2. Description of the Related Art Conventionally, when making fried foods, it takes three steps to put clothes for cooking at home. That is, in order to put clothes on, in the first step, the surface of the food is coated with wheat flour, in the second step it is applied to the egg liquid, and then in the third step, bread crumbs are sprinkled. After this, it was the usual practice to put the food with clothes in the heated oil and fry. This method has a drawback in that a container for wheat flour, a container for egg solution, a container for bread crumbs must be prepared, and the remaining food materials are often wasted. As described above, according to the conventional method, the labor is troublesome, the waste is not included, and the cooking time and resources are wasted.

[0003]

The problem to be solved by the present invention is to omit the conventional operation of three steps for putting on the clothes of fried foods, and to sprinkle an appropriate amount of the powdery substance on the surface of the food in one step. The purpose is to make fried foods. That is, the present invention is intended to simplify the complicated dressing operation that has been a bottleneck in making fried foods. With this new method, after adding the required powder to the food, store the rest in a sealed bag,
It is economical because it can be used up completely until the end. There is a merit in that the operation of dressing is simplified, the economy that does not throw away the rest, and the waste of resources is saved, and the fried flavor is also compared to that created by the conventional method,
The purpose is to create something comparable.

The present invention relates to the "description of claim 1".

[0005]

The present invention provides (a) [α-in addition to wheat flour, egg liquid, and bread crumbs that have been conventionally used.
Starch] and / or [dextrin] and / or [reduced maltose starch syrup powder] and / or [reduced starch degradation product] and / or
Or [plant gum and sugar and / or sugar alcohol] and / or [casein Na and sugar and / or sugar alcohol]
And (e) methyl cellulose, and (f) if necessary
The main solution means is to use an emulsifier and perform the three-step dressing step which has been conventionally performed in three steps in one step. By simply sprinkling the thus obtained mix on the surface, it can be fried in oil to obtain a fried food product with a good flavor that is comparable to the conventional method.

[0006]

[Characteristics of the present invention] [Wheat flour] and [whole egg liquid] or [egg white liquid] are powdered and used at the same time as [bread crumbs] in order to have a function as a batter of fry. Starch] and / or [dextrin (corn syrup solid)]
And / or [reduced maltose starch syrup powder] and / or [reduced starch degradation product] and / or [plant gum (eg arabia gum) and sugars (lactose, budo sugar etc.) and / or sugar alcohol] and / or [casein Na] Sugars (lactose, budo sugar, etc.) and / or sugar alcohols] to add wheat flour and bread crumbs without using liquid eggs.
It adheres to the surface of the food, and 2% or less of the total amount of [methyl cellulose] is added to make the clothing film smooth and strong. Further, in order to make the mouthfeel of the clothes softer, if necessary, 5% or less of [hydrophilic emulsifier] is added to coat the entire powder to improve the mouthfeel after frying. It is an instant fly mix. The emulsifier refers to [glycerin fatty acid ester] and / or [polyglycerin fatty acid ester] and / or [lecithin].

The quantitative ratio of each raw material is as follows.

[Table 1]

[0008]

【Example】

[Example 1] 50 kgs of corn syrup solid, 16 kgs of reduced maltose starch syrup powder, 90 kgs of bread crumbs, 10 kgs of egg white flour, 45 kgs of wheat flour (soft), and 3 kgs of methyl cellulose were mixed for 12 minutes with a ribbon blender. As an emulsifier, polyglycerin fatty acid ester (H
CB11) 0.4 kgs was added dropwise and mixed for 5 minutes, then 3
100 g of each side-seal bag was sealed, the bag was sealed, and put into a paper box for commercialization.

[Embodiment 2] α-starch 1 kgs, corn syrup solid 15 kgs, arabic gum 0.3 k
gs + lactose 28.7 kgs, bread crumbs (Av.8 mesh) 70 kgs, whole egg flour 15 kgs, wheat flour 30 kg
s, 2.5 kgs of methyl cellulose were put into a rotary mixer and mixed for 12 minutes. A 100 g bag was put into a 3-sided sealed bag, sealed, and commercialized.

[Embodiment 3] Corn syrup solid 30
kgs, xanthan gum 0.5 kgs + sorbitol 9.5 kgs, bread crumbs (Av.32 mesh) 20 kg
s, bread crumbs (Av.8 mesh) 35 kgs, egg white powder 8
kgs, wheat flour 40kgs, methylcellulose 3kg
s, after that, polyglycerin fatty acid (HLB14) 1k
The gs was placed in a ribbon blender and mixed for 12 minutes.
Bag 100g each in a 3-sided sealed bag, seal the bag,
Commercialized.

[Example 4] Guar gum 0.5 kgs + Budo sugar 9.5 kgs, corn syrup solid 30 kg
s, reduced maltose starch syrup powder 10 kgs, bread crumbs (Av.
8 mesh) 30 kgs, egg white powder 10 kgs, wheat flour 5
0 kgs, 2 kgs of methylcellulose, and finally, glycerin fatty acid + polyglycerin fatty acid (HLB14) 0.
5 kgs was placed in a ribbon blender and mixed for 12 minutes. The product was divided into three-side sealed bags, 100 g each, and the bags were sealed for commercialization.

Example 5 Casein sodium 0.5k
gs + lactose 9.5kgs, corn syrup solid 30
kgs, sorbitol 10 kgs, bread crumbs (Av.8 mesh) 30 kgs, whole egg flour 15 kgs, wheat flour 55 k
gs, 2 kgs of methyl cellulose, and finally 1 kgs of polyglycerin fatty acid (HLB14) were put in a ribbon blender and mixed for 12 minutes. Divide into 3 sided seal bags,
Each bag was packaged in 100 g quantity, and the bag was sealed to produce a product.

[Comparative Example 1] 3.7 kgs of wheat flour, 0.6 kgs of whole egg powder and 5.7 kgs of bread crumbs were put in a mixer,
The sample was prepared by stirring for 7 minutes and sealing 100 g in a bag.

[Comparative Example 2] 4 kgs of wheat flour and 6 k of bread crumbs
A sample was prepared by stirring gs with a small mixer for 7 minutes and sealing 100 g of each.

[Comparative Example 3] 100 g of wheat flour, 100 g of whole egg liquid / dose, and 250 g of bread crumbs were separately prepared for dressing in three steps.

[Evaluation method] In order to evaluate the "fried food", croquette is prepared, and all samples are fried in oil to check how the clothes are attached, the hardness of the clothes, the degree of fried color, and the flavor. And evaluated.

[How to make croquette] The materials are as follows. (1 croquette) 1. 40 g of potatoes 2. Ground meat 10g 3. Onion 5g 4. Butter 1g 5. Salt 0.5 g 6. A little pepper

Since each of the two pieces was prepared, 16 pieces of ingredients were cooked as follows. (1) Boil potatoes in quarters. After boiling, rinse the water, heat it over low heat to evaporate the remaining water, peel it, peel it with a cloth and crush it. (2) Onion is finely chopped for 3 minutes, so add the meat and season with salt and pepper. (3) Add (2) to (1), add salt and pepper to add flavor and shape to an oval shape. Regarding (4) and (3), (Example 1) (Example 2) (Example 3) (Example 4) (Example 5) (Example 5) (Example 1) (Example 2) (Example 3 (conventional method) About 3 steps)), put 2 pieces each on the surface. (5) Heat the frying oil to 180 to 190 ° C. and fry for 1.5 minutes.

[Evaluation]

[Table 2]

Claims (1)

[Claims] 1. (a) [α-starch] and / or [dextrin] and / or [reduced maltose starch syrup powder] and / or [reduced starch degradation product] and / or [plant gum powder and saccharides and / or sugars] Alcohol] and / or [Casein Na and saccharides and / or sugar alcohols] (b) [egg flour] and / or [egg flour] (c) [bread crumbs] (d) [flour] (c) [methylcellulose] and Instant fly mix containing (f) [emulsifier] as needed.