JPH09201170A - Pregelatinized gellan gum-containing starch - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a pregelatinized starch for frozen or chilled fried foods without loosing crispy feeling when reheated after preserving them in a chilled or a frozen state by pregelatinizing a gellan gum-containing starch obtained by adding gellan gum to starch. SOLUTION: This pregelatinized gellan gum-containing starch, containing 0.1-10 pts.wt. of gellan gum in 100 pts.wt. of starch and capable of giving a fry composition without loosing crispy feeling even when reheated by a microwave oven, etc., after preserving the fried foods (batter coated fries) in a chilled or a frozen state, is obtained by agitating a mixture of gellan gum and sodium citrate at about 90 deg.C for 5-10 minutes, cooling to 35-40 deg.C, making a slurry by adding starch such as corn starch to the mixture under agitation, adding an aqueous solution of calcium lactate completely dissolved in water, spreading the obtained aqueous slurry in a thin layer on a drum dryer, etc., heating the spread slurry at 155-160 deg.C to prepare dry pregelatinized starch in the thin layer and crushing the dry pregelatinized starch by a crusher.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel pregelatinized starch in the field of deep-frozen frozen / refrigerated foods, a method for producing the same, and use in a frying composition.

[0002]

2. Description of the Related Art Deep-fried foods are roughly classified into fried foods and deep-fried foods, and in deep-fried foods, there are fried foods, tempura, shoji fried foods, and breaded fried foods. The fried foods are fried foods with starch, wheat flour, or fresh powder added on the surface, and include fried foods, fried foods, etc. The dry powder suppresses the water content of the material and makes it crisp. In general, fry is made by attaching dusting powder to seeds such as meat, seafood, and vegetables, then attaching a batter, which is a flour-based clothing material dissolved in water, and then applying bread crumbs, then frying. can get. In addition, fried chicken is obtained by sprinkling seeds with a blender of flour, starch, etc., and seasoning. Generally, these fried foods have a crispy texture that is crispy. In the field of retort foods, such fried foods are chilled or refrigerated and sold as oil-frozen frozen / refrigerated foods. However, the fried food produced by the conventional method has a drawback that when it is reheated in a microwave oven, the garment is soft and crumbled, and the texture of the fried food is different from crispy fried food. Since this drawback is mainly due to the fried clothes, various attempts have been made to prepare fried clothes that do not feel sticky even when reheated in a microwave oven. For example, a method of adding various starches, rice flours, sugars, and emulsifiers to a batter or a blender has been devised. However, there is a problem in that the effect is limited, and if the amount added is increased to enhance the effect, the taste becomes unfavorable.

On the other hand, there is an example in which pregelatinized starch is used as the starch used in the blender. Pregelatinized starch is obtained by pregelatinizing raw (natural) starch, and is produced by adding water to raw starch and heating it or treating it with a swelling agent such as a caustic soda solution. When heating to gelatinize, the heating temperature is affected by the type of starch used and the water content. Usually, α of starch food
It is sufficient to heat with water having a water content of 30% or more and at 100 ° C. for 20 minutes or more. Specifically, the production of pregelatinized starch has hitherto been
Mainly, water is added to raw starch to make an aqueous slurry, the slurry is thinly spread on a drum drier, and the starch is gelatinized by heating to obtain a thin film of dried gelatinized starch. In addition, there is also a method of mechanically kneading and heating with an extruder. In some cases, the processing conditions of kneading and heating are specified to improve the quality. However, there is no known example in which the quality of pregelatinized starch is improved by using a natural polysaccharide such as gellan gum.

The object of the present invention is, in the field of deep-frozen frozen / refrigerated deep-fried foods, even when deep-fried foods such as fried foods are once chilled or frozen and then reheated in a microwave oven, the crispy feeling is not lost, and It is an object of the present invention to provide a non-greasy fried clothing composition, a novel pregelatinized starch that enables the composition, and a method for producing the same.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the problems, the present inventors have found that gelatinized starch containing gellan gum is gelatinized, and gellan gum-containing gelatinized starch is used in a batter mix or bled dough of fried clothes. It has been found that a fried clothing can be prepared which does not lose its crispy feeling and is not sticky even when it is reheated in a microwave oven after being chilled or frozen. The present invention will be described in more detail below.

Gellan gum is a known natural polysaccharide obtained by fermentation. Gellan gum is a microorganism collected from aquatic plants, Pseudomonas
(elodea) is obtained by separating and purifying polysaccharides produced outside the cells using glucose as a nutrient source. The feature is that
1) It has a strong gelling power and gels at a low concentration in the presence of monovalent or divalent cations such as sodium ions and calcium ions. 2) The gel has excellent transparency. 3) Acid resistance,
It is one of the most stable natural polysaccharides with excellent heat resistance and enzyme resistance. Its gelling (starting) temperature is about 35 ° C, and its solization temperature is about 90 ° C. Gellan gum gel has no stickiness,
It has a brittle texture. Gellan gum having such characteristics is used as a gelling agent in various food applications.

The gellan gum-containing pregelatinized starch of the present invention is
When the starch is gelatinized, it is produced by gelatinizing the gellan gum-containing starch obtained by blending starch with gellan gum. A preferred form of preparation of gellan gum-containing pregelatinized starch is prepared as follows. As used herein, the term "parts" means "parts by weight". A mixture of gellan gum and a monovalent or divalent metal salt of an inorganic acid or an organic acid is heated at about 90 ° C. for 5 to 10 minutes and then cooled to 35 to 40 ° C. Starch is added to this mixture and stirred to form a slurry. Turn into. The slurry is thinly spread on a drum dryer (for example, roll diameter 30 cm, roll speed 4 rpm) by a conventional method and heated (alpha-ized) at 130 to 160 ° C. to give a thin film of dry alpha-starch, which is dried alpha-starch. Is pulverized with a pulverizer to produce gellan gum-containing pregelatinized starch having a particle size of 1 to 1.5 mm.

The amount of gellan gum added is 100 starches.
The amount is 0.1 to 10 parts, preferably 0.2 to 5 parts. The monovalent or divalent metal salt of an inorganic acid or an organic acid can be used as a food additive, for example, sodium chloride, sodium bicarbonate, sodium citrate, calcium phosphate, calcium chloride, calcium lactate, and two or more kinds. You may use it in combination. The amount added is 0.05 to 3 parts with respect to 100 parts of starch used. As the starch used, raw (natural) starch such as corn starch, potato starch, wheat starch, rice starch, tapioca starch, processed starch that has been subjected to phosphoric acid crosslinking treatment, acid treatment, enzyme treatment, etc.,
Alternatively, it is a heat-moisture treated starch or the like.

The gellan gum-containing pregelatinized starch of the present invention thus produced is replaced with the conventional pregelatinized starch used in the frying composition, and the batter mix of the frying composition or It is used by blending it with a blender.

[0010]

EXAMPLES The present invention will be described more specifically below with reference to examples.

(Example 1) Pregelatinization of corn starch containing gellan gum (1):-A mixture of 57 parts of gellan gum (Kelcoa Unit of Monsanto) and 10 parts of sodium citrate is heated at about 90 ° C for 5 to 10 minutes. After stirring, 35-40 ° C
Cooled down. To this mixture, 10,000 parts of corn starch was added with stirring to form a slurry. This slurry was thinly spread on a drum dryer (roll diameter 30 cm, roll rotation number 4 rpm) by a conventional method and heated at 155 to 160 ° C. to obtain a thin film of dried pregelatinized starch. The dried pregelatinized starch was pulverized with a pulverizer to produce gellan gum-containing pregelatinized starch having a particle size of 1 to 1.5 mm.

(Example 2) Pregelatinization of corn starch containing gellan gum (2):-A mixture of 57 parts of gellan gum and 10 parts of sodium citrate is heated and stirred at about 90 ° C. for 5 to 10 minutes and then 35 to 40.
Cooled to ° C. Add corn starch to this mixture 10,000
A part was added with stirring to make a slurry. An aqueous solution of 27 parts of calcium lactate completely dissolved in 1,000 parts of water was added to this slurry. The water slurry was thinly spread on a drum dryer (roll diameter 30 cm, roll rotation number 4 rpm) and heated at 155 to 160 ° C. to obtain a thin film of dried pregelatinized starch. The dried pregelatinized starch was pulverized with a pulverizer to produce gellan gum-containing pregelatinized starch having a particle size of 1 to 1.5 mm.

(Example 3) Application of fried chicken to a blender (1):-Dip chicken thigh meat (20 g cut) in a batter solution blended according to Table 1, and then blender blended according to Table 2 Dusted 175-this material with a blender
Fried at 180 ° C. for 3 minutes. After the oil is cooked, it is frozen and stored at -20 ° C for 2 weeks, and then it is kept in a microwave oven (500
W, 3 minutes).

[0014]

[Table 1]

[0015]

[Table 2]

(Example 4) Application of fried chicken to breader (2):-The chicken leg meat was processed to the oil boil in the same manner as in Example 3, and then frozen and stored at -20 ° C for 2 weeks. After chilling for 24 hours, store in microwave oven (500W, 3
Min) and reheated.

(Embodiment 5) Application of fried chicken to breader (3):-The chicken leg meat was processed to the oil boil in the same manner as in the embodiment 3 and then chilled for 24 hours without being frozen and stored in a microwave oven ( It was reheated at 500 W for 3 minutes.

(Comparative Example 1) The same batter solution as in Example 3 was attached to chicken thigh meat (20 g cut), and then a blender blended according to Table 3 was sprinkled. This material for bledder was fried for 3 minutes at 175 to 180 ° C. After the oil was cooked, it was frozen and stored at −20 ° C. for 2 weeks and then reheated in a microwave oven (500 W, 3 minutes). The conventional pregelatinized starch in Table 3 means pregelatinized corn starch containing no gellan gum.

[0019]

[Table 3]

(Comparative Example 2) The chicken thigh meat material that was bled in Comparative Example 1 was fried at 175 to 180 ° C for 3 minutes and then frozen and stored at -20 ° C for 2 weeks. Then, after chilling for 24 hours, it was reheated in a microwave oven (500 W, 3 minutes).

(Comparative Example 3) The chicken thigh meat material that was blended in Comparative Example 1 was fried for 3 minutes at 175 to 180 ° C. The fried material was not stored frozen but chilled for 24 hours and then reheated in a microwave oven (500 W, 3 minutes).

The texture and properties of the fried chicken thigh fried clothes obtained in Examples 3 to 5 were compared and evaluated with those obtained in Comparative Examples 1 to 3. The results are shown in Tables 4 and 5.

[0023]

[Table 4]

(Example 6) Application to batter mix :-( 1) Preparation of ingredients: Croquette ingredients were prepared based on the ingredients shown in Table 5, molded into an oval mold of 30 g and frozen.

[0025]

[Table 5]

(2) Preparation of batter mix: Based on the batter mix formulation shown in Table 6, a batter was prepared by mixing 100 parts of the batter mix with 300 parts of cold water and dispersing.

[0027]

[Table 6]

(3) Preparation of oil-frozen frozen fried food: Batter was attached to frozen croquette ingredients, and bread crumbs were attached to the surface thereof. This product was fried with soybean oil at 180 ° C. for 4 minutes and then stored in a freezer at −20 ° C. for 1 month to prepare a fried frozen croquette. The frozen croquette was reheated in a microwave oven (500 W, 3 minutes).

(Comparative Example 4) Oil-fat was prepared in the same manner as in Example 6 except that the conventional pregelatinized starch was used instead of the pregelatinized starch of the present invention used for preparing the batter mix of Example 6 (2). Frozen croquette is manufactured, and the frozen croquette is microwaved (50
Reheat at 0 W, 3 min).

The texture and clothing properties of the croquettes reheated in the microwave oven obtained in Example 6 and Comparative Example 4 were compared and evaluated. The croquette of Example 6 had no water separation and had a crispy feeling, whereas the croquette of Comparative Example 4 had some peeling of the batter accompanying the water separation, and had a sticky texture.

[0031]

The gellan gum-containing pregelatinized starch of the present invention is
Unlike conventional pregelatinized starch, its surface has a gloss like that coated with gellan gum, and even if it is immersed in water, it does not instantly dissolve and show a thickening property, but it has a crisp, powdery form. It has the feature of leaving. The deep-fried food prepared by blending the gellan gum-containing pregelatinized starch in a batter mix or a blender of a deep-fried food is chilled or frozen and then reheated in a microwave oven without water separation, and the same crispy feeling when fried ( It has a crispy texture).

Claims (6)

[Claims] 1. A gelatinized starch containing gellan gum, which is obtained by gelatinizing starch containing gellan gum. 2. The gellan gum-containing pregelatinized starch according to claim 1, which is obtained by gelatinizing gellan gum-containing starch obtained by mixing 0.1 to 10 parts of gellan gum with 100 parts of starch. 3. A method for producing gellan gum-containing pregelatinized starch, which comprises blending gellan gum with the starch when gelatinizing the starch. 4. When the starch is gelatinized, 100 parts of the starch is mixed with 0.
The method for producing a gelatinized starch containing gellan gum according to claim 3, wherein 1 to 10 parts of gellan gum is blended. 5. Use of the gellan gum-containing pregelatinized starch according to claim 1 or 2 in a frying composition. 6. A dressing composition comprising the gellan gum-containing pregelatinized starch according to claim 1 or 2.