JPH08252071A - Coating material for fried food - Google Patents

Abstract

PURPOSE: To reduce the calorie of a fried food such as TEMPURA and prevent the texture from deteriorating with time by adding chitosan to a coating material. CONSTITUTION: This coating material for a fried food contains chitosan in an amount of 0.02-20wt.% based on starch in a coating material. Chitosan having 40-100% deacetylation degree is preferred and the amount of an oil in the coating is reduced with increasing amount of the chitosan. The chitosan and guar gum are contained therein to further increase effects on reduction in the amount of the oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing material for deep-fried food such as tempura, fried chicken, and fried food. Hereinafter, the present invention will be described by using tempura as a typical example of deep-fried food.

[0002]

2. Description of the Related Art Tempura is made by adding water to flour containing wheat flour as a main component to make a batter, attaching fried seeds to it, fried in oil at about 180 ° C., and heating it to steam it. It is a cooking method to do. The appearance (so-called flower bloom) and texture are important factors for the deliciousness of tempura, and these two factors are deeply linked. That is, when the appearance (flower bloom) improves, the surface area of the clothes increases,
Due to the increase of the oil-water interfacial area, heat can be transferred quickly. Therefore, it is said that the texture of the clothes is improved by efficiently evaporating the water in the clothes. Conventionally, it has been reported that an emulsifier such as sucrose ester is added to a batter to improve the appearance of tempura (Dietary Life Study.
Vol11, No.5, p38, 1990). However, depending on conditions such as adding too much, frying temperature during cooking, concentration of batter, concentration of batter, etc., the batter may become fritter-like or thin, resulting in satisfactory results. It was difficult. Further, techniques such as adding an organic acid to wheat flour to improve texture (Japanese Patent Publication No. 52-22222, Japanese Patent Publication No. 61-43971, Japanese Patent Publication No. 62-115249, Japanese Patent Publication No. 62-115249).
No. 62-115250) is proposed. On the other hand, due to recent changes in eating habits, it is required to reduce the calorie of foods, and tempura with a large amount of oil tends to be relatively shunned. However, there is not yet provided a fried-clothing material that effectively solves these problems. In addition, shrimp and crab shells, which are the raw materials for chitosan, are crushed and used for foods such as rice crackers and snacks for the purpose of flavoring. In addition, in recent years, a technique for improving texture by adding chitin to a mix for deep-fried food (Japanese Patent Laid-Open No. 2000-242242)
No. 61-234572) is proposed, but there is no description that addition of chitosan reduces the oil absorption of fried foods.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a fried food material which is refreshing and tasty, which is intended to reduce the calorie of the fried food and at the same time prevent the texture of the fried food from being deteriorated with the passage of time. is there.

[0004]

Means for Solving the Problems The present inventor has conducted extensive research to provide a fried food material having the above characteristics. As a result, by adding chitosan to the clothing material,
The present inventors have found that the tempura can be reduced in calories, and at the same time, the texture of clothes can be prevented from being deteriorated over time, and the present invention has been completed. That is, the present invention relates to a fried food material containing 0.02 to 20% by weight of chitosan with respect to starch.

The chitosan used in the present invention is made from chitin, which is contained as a component of crustaceans such as shrimp and crab, lower skins of lower animals such as insects and shellfish, components of skeletal tissues and cell wall components of fungi. By a conventional method such as alkali treatment,
It is obtained by deacetylating 10% or more. Preferred for use in the present invention is a deacetylation degree of 30-100.
%belongs to. When the degree of deacetylation is less than 30%,
This is because the solubility becomes poor. These can be obtained, for example, by controlling the degree of deacetylation of chitin by the method disclosed in JP-A-53-47479. Also,
Chitosan having a high degree of deacetylation described in JP-A-1-51361 can also be used. The preferred chitosan used in the present invention has a molecular weight of 30,000 to 300.
The viscosity is about 10 to 10,000 cp, preferably 3000 cp or less (1% solution, 20 ° C., measured by a B-type viscometer).
Further, the particle size of chitosan is preferably 20 mesh pass or more, preferably 30 mesh pass or more, because it does not deteriorate the texture. In addition, as the chitosan, a commercially available product may be used (for example, “Kimitsukitosan (trade name)” Kimitsu Chemical Industry Co., Ltd.). The amount of chitosan added to starch is
0.02 to 20% by weight is desirable. If the amount added is too small, the desired effect will not be obtained, and if the amount added is too large, the astringency peculiar to chitosan will be expressed, which will adversely affect the flavor. Also,
In the present invention, it is also preferable to use guar gum together with chitosan, and the desired effect can be further improved. In this case, the amounts of these added are 0.02 to 10% by weight of chitosan and 0.02 to 20% of guar gum with respect to starch.
It is desirable to be in the range of% by weight. Here, guar gum is a polysaccharide obtained from the endosperm of seeds of gua plant, which is an annual plant of the legume family. In the present invention, there is no particular limitation on guar gum, and for example, guar gum hydrolyzate obtained by hydrolyzing guar gum into a low molecular weight product can also be used.

Further, in the present invention, an organic acid monoester can be added. As described above, when the amount of chitosan added is relatively large at about 10 to 20% by weight, the astringent taste peculiar to chitosan may be expressed and the flavor may be adversely affected.However, addition of the organic acid monoester is unique to chitosan. The astringency of can be effectively suppressed. The organic acid monoester is preferably an organic acid monoglyceride (for example, succinic acid monoglyceride) and / or an organic acid monoglyceride derivative, and the content thereof is about 0.1 to 10% by weight.

Further, in the present invention, an organic acid or its salt can be added. The organic acid used in the present invention is not particularly limited as long as it is used for foods, but citric acid and tartaric acid are preferable from the viewpoint of taste and the like. Citric acid and tartaric acid are represented by the formulas C ₆ H ₈ O ₇ and C ₄ H ₆ O ₆ , respectively, and may contain water of crystallization. In addition, a part or all of these counterions may be in the form of salts such as potassium and sodium. These may be used alone or in combination of two or more. The starch used in the present invention includes not only extracted starch such as wheat starch and potato starch, but also starch contained in the starch-containing powder such as wheat flour and rice flour. Further, although not particularly essential in the present invention, it is preferable to add a sucrose fatty acid ester in order to further improve the appearance. The sucrose fatty acid ester used in the present invention is an ester of sucrose and a fatty acid, and includes mono-, di-, tri-, polyester and the like, and a fatty acid having 14 to 24 carbon atoms is used as the constituent fatty acid. Is preferred. Also,
The HLB is preferably 8-12.

A preferred embodiment of the clothing material of the present invention is a tempura powder containing chitosan as described above and containing 2 to 15% by weight of protein in the dried clothing, and the tempura powder is kneaded with water. As the batter, it is preferable to use it by adjusting it so that the viscosity of the 30% by weight aqueous dispersion at 300C will be 300 to 1000 cp.

[0009]

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples. [Method for preparing chitosan] Chitin was deacetylated by alkaline hydrolysis of chitin in a homogeneous system to prepare chitosan. The deacetylation of chitin can be prepared by controlling the temperature and the reaction time during alkaline hydrolysis (JP-A-53-47479). That is, in the present invention, commercially available Kimitsuchitin was dispersed in an aqueous solution of sodium hydroxide having a concentration of 5 to 50%, ice was added thereto, and the mixture was stirred to obtain an aqueous solution of alkaline chitin. Then, in order to obtain chitosan having a target degree of deacetylation, an aqueous solution of alkaline chitin was reacted at a temperature of 50 ° C. or lower for 0 to 400 hours to obtain chitosan having the degree of deacetylation shown in Table 1. The obtained chitosan is dealkalized with an ion exchange resin or the like, dropped into an organic solvent such as acetone or methanol to precipitate chitosan, which is filtered off and thoroughly washed with a water-methanol mixed solvent. , Got a purified product. [Deacetylation Degree Measurement Method] The amount of nitrogen was determined by the colloid titration method in which methylene blue was used as an indicator and an aqueous solution of chitosan in acetic acid was titrated with an aqueous solution of potassium polyvinylsulfate, and converted to the degree of deacetylation.

[0010]

[Table 1]

Examples 1 to 7 and Comparative Examples 1 to 4 The following formulation components were mixed to form a base formulation I, and the types and amounts of chitosan shown in Table 2 or tempura flour to which chitosan and guar gum were added were prepared. . 100g of this tempura powder
150 g of water was added to prepare a batter, and shrimp and pumpkin were cooked with an electric fryer with salad oil (manufactured by Nisshin Seiyu Co., Ltd.) at an oil temperature of 180 ° C. for tempura. For this, the amount of oil was measured as described below to produce calories, and the texture was evaluated. The evaluation items and evaluation criteria are as follows. -Amount of oil The amount of oil is the oil content of the clothing by an oil content moisture meter (CEM, AVC-
It was evaluated by measuring in 80). -Calorie The oil content and water content of the batter were measured as described above, and the calorie per one meal of tempura (eight tempura) was calculated. Texture The texture was the average of 10 panelists' sensory evaluation on the following 5 scales. Texture (immediately after) is what was evaluated immediately after cooking what was cooked immediately after mixing powder with water,
The texture (after 30 minutes) is an evaluation of what was left for 30 minutes at room temperature after being similarly cooked. 5: The clothes are very light and have a crispy texture 4: The clothes are light and not oily 3: The clothes are not oily 2: The clothes are oily 1: The clothes Is very oily and has a sticky texture. The results are shown in Table 2.

[0012]

[Table 2]

As is clear from the results in Table 2, it is understood that the amount of oil in the clothes decreases and the calorie can be reduced by increasing the amount of chitosan added. Moreover, it can be seen that the combined use of chitosan and guar gum enhances the effect of reducing the amount of oil and further reduces calories. Chitosan, or tempura with chitosan and guar gum, has an excellent texture (immediately after), and there is little change in texture between (immediately after) and (after 30 minutes), making it oily over time. It is possible to provide tempura with a light and refreshing texture.

Examples 8-11, Comparative Examples 5-6 Chitosan or chitosan and guar gum were added to the base formulation I used in the above examples in the following base formulation II containing the organic acid monoester and the organic acid. The effect of the case was examined. The evaluation method is the same as in the above example. The results are shown in Table 3.

[0015]

[Table 3]

As is clear from the results in Table 3, even when the organic acid monoester and the organic acid are added, the calorie can be reduced by reducing the amount of oil in the clothes, and by comparison with Table 2 above, It can be seen that the texture is improved by adding the organic acid monoester and the organic acid.

[0017]

By using the fried food material of the present invention, it is possible to reduce the calorie content of the fried food and prevent the texture of the fried food from deteriorating over time.

Claims (8)

[Claims] 1. A fried food material comprising 0.02 to 20% by weight of chitosan, based on starch. 2. A fried clothes material containing 0.02 to 10% by weight of chitosan and 0.02 to 20% by weight of guar gum with respect to starch. 3. Chitosan has a deacetylation degree of 40 to 100%.
The clothing material for deep-fried food according to claim 1 or 2, wherein 4. The fried food material according to claim 1, further comprising an organic acid monoester. 5. The fried food material according to claim 4, wherein the organic acid monoester is an organic acid monoglyceride and / or an organic acid monoglyceride derivative, and the content thereof is 0.1 to 10% by weight. 6. The fried food material according to claim 1, further comprising an organic acid or a salt thereof. 7. The fried food material according to claim 6, wherein the organic acid or a salt thereof is at least one selected from citric acid or a salt thereof and tartaric acid or a salt thereof. 8. A dressing material according to any one of claims 1 to 7, wherein the tempura powder comprises 2 to 15% by weight of protein in dry clothes.