JPH09206014A - Coating material for fried food and batter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating material for a fried food capable of giving a fried food having a soft and juicy inner material and a coating material having a crispy and excellent mouth feeling by containing a specific ratio of a specific emulsifier and specific protein and a prescribed weight ratio of starch to the protein in dried powder. SOLUTION: This coating material contains succinic acid monoglyceride and/or diacetyltartaric acid monoglyceride in dried powder in a weight ratio (the former/the latter) of (1/1,000)-(1/10), an egg and/or protein derived from milk in dried powder in a weight ratio (the former/the latter) of (1/10)-(1/2) and a weight ratio of the starch to the protein is (1/1)-(9/1). Preferably, a weight ratio of succinic acid monoglyceride and/or diacetyltartaric acid monoglyceride to egg and/or protein derived from milk is (1/500)-(1/1), and preferably a batter is made by kneading the coating ingredient for a fried food with water.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fried food and a batter. In particular, the present invention relates to a batter and batter for frying, which is used with bread crumbs.

[0002]

2. Description of the Related Art In fried food cooking, the seeds such as meat, seafood and vegetables are coated with a batter and cooked with oil to make the inner seed soft and juicy and the outer batter crispy and crispy. Expresses a unique taste. Especially,
The softness and juiciness of the ingredients inside is an important factor for eating delicious fried foods. Generally, when fried food is cooked with oil, water contained in the fried food tends to flow out and become hard. Therefore, an improvement is desired in which the ingredients have softness and a juicy feel, and the fried food that makes the clothes crispy can be enjoyed. Conventionally, for the purpose of tenderizing meat, for example, a method using an emulsifier (JP-A-7-170942), a method using a proteolytic enzyme in a fried clothes (JP-A-5-252911), etc. Are known. For the purpose of improving the texture of clothes, for example, a method of adding a protein (JP-A-59-6847) and a method of adding a thickening polysaccharide (JP-A-6-237708).
Japanese Patent Publication No. 56-92751).
Issue) is known.

[0003]

However, when an emulsifier is used, it takes time and labor to pretreat the meat. Further, the modification of meat quality with an enzyme has not been sufficiently solved because it is very difficult to adjust the blending amount and the treatment time. Further, the method of blending protein or the like is effective to some extent in improving the texture of clothes, but there are many problems such as an increase in cost, a decrease in storage stability, and a deterioration in flavor. Therefore, it is an object of the present invention to provide a fried food which has a soft meat quality, is rich in gravy, and has a good texture of the batter by using the fried food and batter.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted extensive studies to produce a fried food material having the above characteristics.
As a result, it has been found that coexistence of a specific emulsifier with a protein and starch in a specific ratio is effective in softening the ingredients in the batter and improving the texture of the batter. In other words, a specific emulsifier acts directly on meat, promotes gelation of protein in the batter, wraps seeds quickly, improves the juiciness and tenderness of meat, and improves juiciness of vegetables and the like. I found that. That is, the present invention contains succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride in a weight ratio of 1/1000 to 1/10, and egg and / or milk-derived protein in a weight ratio of 1/10 to 1 The present invention provides a fried-clothing material, characterized in that the weight ratio of starch to protein is 1 to 9 times, and a batter made by kneading the fried-clothing material in water. .

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The succinic acid monoglyceride and diacetyltartaric acid monoglyceride used as emulsifiers in the present invention are esters of succinic acid and diacetyltartaric acid and monoglyceride, and the constitution thereof will be described first.
Examples of the fatty acid residue constituting the monoglyceride include a gluconic acid residue, a lactic acid residue, and a saturated or unsaturated fatty acid residue having 2 to 24 carbon atoms. Among them, a saturated or unsaturated fatty acid residue having 8 to 22 carbon atoms (more preferably a saturated or unsaturated fatty acid residue having 12 to 18 carbon atoms) is preferable. In the ester obtained from the above monoglyceride and succinic acid and / or diacetyltartaric acid, the proton of the carboxylic acid that is not involved in the reaction may be in a free state or may form a salt. Examples of the counter ion constituting the salt include ions such as potassium, sodium, calcium, magnesium, and aluminum. The succinic acid monoglyceride and diacetyltartaric acid monoglyceride used in the present invention may contain an ester with a diglyceride. In addition, a polymer in which both ends of succinic acid and diacetyltartaric acid are bound by an ester may be included. In the present invention, the blending amount of succinic acid monoglyceride and / or diacetyl tartaric acid monoglyceride is 1/1000 to 1/10, preferably 1/200 to 1/20 by weight in the dry powder. If the content is less than 1/1000, the effect of tenderizing the meat is small, and if it exceeds 1/10, a bad taste (bitterness) occurs, which is not good.

The protein used in the present invention may be any protein generally derived from eggs and milk which can be used in foods. It has already been known from Japanese Patent Application Laid-Open No. 59-6847 that a batter containing a large amount of egg white suppresses the movement of water from seeds to clothes. However, when the amount of protein is increased, there is a problem that the cost is increased, the storage stability is reduced, and the flavor is deteriorated more quickly than the flour. In the present invention, the amount of the compound is 1 / by weight in the dry powder. 10 to 1/2,
It is preferably limited to 1/5 to 3/10. If the amount of protein is simply reduced, the binding property to the ingredients will deteriorate, but in the present invention, since succinic acid monoglyceride and / or diacetyltartaric acid monoglyceride is added and used in combination, the gelation of the protein is accelerated, It is possible to suppress a decrease in binding property to the. In the present invention, proteins derived from eggs and / or milk and various processed products and granules obtained by subjecting them to powder treatment can be used. In addition, proteins derived from soybean, serum, wheat, corn, etc. may be added to these proteins before use. These proteins may be composed of a single kind or a mixture of two or more kinds.

As the starch, conventionally used starch derived from grains, specifically, wheat, potato, sweet potato, corn, beans, rice, tapioca and the like can be used. Also, processed starch may be used. Among these, from the viewpoint of the texture of the clothes,
Corn starch and corn flour, including corn starch, and rice starch are preferred. The content as starch is preferably 1 to 9 times, more preferably 2 to 4 times the protein amount.

The fried food and batter of the present invention can be widely used for various fried foods such as fries, fried chicken, and tempura, and is particularly suitable for fried foods. Further, the batter can be prepared by adding water to the powder of the fried food material and uniformly mixing it until lumps are eliminated. In this case, the amount of water to be added is not particularly limited as long as the batter is easily attached to the seed, but the weight ratio to the powder is
0.8 to 1.2 times is preferable.

[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. Examples 1 to 6 and Comparative Examples 1 to 3 100 g of water having a composition shown in Table 1 was added to 100 g of water to prepare a batter. The batter was attached to pork loin (thickness: 15 mm) or bell pepper, and bread crumbs were added, and the mixture was fried and evaluated. As a control for the examples and comparative examples, pork loin (thickness: 15 mm) was used based on the general cooking method.
Alternatively, peppers were used in which wheat flour (wet strength), eggs (whole egg solution), and bread crumbs were sequentially adhered and fried and cooked. The results are shown in Table 1.

The evaluation items and evaluation criteria are as follows. -Meat texture The texture of meat (pork cutlet) was compared by sensory comparison with a control by a panel of 10 people, and the Examples and Comparative Examples were evaluated in the following 5 grades. The performance was evaluated by the average score of the points. 5: Very soft 4: Soft 3: No change 2: Slightly hard 1: Hard ・ Texture of the batter The texture of the batter was carried out by comparing 10 pork cutlets and bell pepper fries with a control panel. The examples and comparative examples were evaluated according to the following 5 grades. The performance was evaluated by the average score of the points. 5: Very crispy 4: Crunchy 3: Not changed 2: Slightly soft 1: Soft ・ Flavor taste The taste of the batter was carried out by comparing 10 pork cutlets and bell pepper fries with a control panel. The examples and comparative examples were evaluated according to the following three grades. The performance was evaluated by the average score of the points. 5: No offensiveness 3: Offensive but not a problem 1: Very offensive (bitterness) -Binding seeds and batter To bind seeds and batter, fry 10 peppers and use a kitchen knife. The central part was cut and the cross section was observed, and the degree of peeling was evaluated according to the following 5 grades. 5: All bell peppers were well bound 4: More than 8 bell peppers were bound, but some were peeled off 3: Five or more bell peppers were bound, but half were peeled 2: All bell peppers were peeled off 1: When all bell peppers were peeled off, the clothes and seeds separated

[0011]

[Table 1]

[0012]

EFFECTS OF THE INVENTION By using the fried food material of the present invention, it is possible to make a fried food in which the seeds are soft and juicy and the clothes have a crispy texture. Therefore, by using the fried food material of the present invention, it is possible to easily fried a fried food having a good texture of the seeds and the clothes in comparison with the conventional one.

Claims (3)

[Claims] 1. A succinic acid monoglyceride and / or a diacetyltartaric acid monoglyceride is contained in a dry powder in a weight ratio of 1.
/ 1000 to 1/10 content, egg and / or milk-derived protein content by weight ratio of 1/10 to 1/2 content, and the weight ratio of starch to protein is 1 to 9 times Clothing material for deep-fried food. 2. The weight ratio of succinic acid monoglyceride and / or diacetyl tartaric acid monoglyceride to egg- and / or milk-derived protein is 1/500 to 1 times, and any one of claims 1 to 3 is characterized. Clothing material for deep-fried food according to the item. 3. A batter made by kneading the fried food material according to claim 1 or 2 in water.