JPH0928339A - Powder mix for deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a powder mix comprising powder soy, a casein and pregelatinized grain flour (or pregelatinized starch), capable of preparing a deep-fried food excellent in coloring of coating and aroma of soy flavor by a microwave oven, an oven, etc. SOLUTION: This power mixed of a deep-fried food comprises (A) 8-30wt.% of powder soy, (B) 10-50wt.% of a casein and (C) 15-50wt.% of a pregelatinized grain powder or a pregelatinized starch. A deep-fried food having an external appearance, texture and flavor obtained by frying with an ordinary oil can be prepared by a microwave oven, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried chicken mix suitable for making fried chicken using heating means such as a microwave oven and an oven without using fats and oils as a heating medium. In particular, the present invention relates to a fried chicken mix capable of making a fried chicken with improved flavor and coloring of soy sauce.

[0002]

2. Description of the Related Art Generally, fried chicken is prepared by adding wheat flour, starch starch, seasonings, spices, etc., if desired, or a special mixed powder prepared by mixing these ingredients directly to livestock meat such as chicken or fish meat. It is made by squeezing something that is dissolved in water or dust, and then fried and cooked. However, the cooking method using oil as a heating medium has problems such as oil shavings, oil stains around the range, and waste oil treatment, and it is not easy to make small quantities easily.

In order to easily make fried chicken, a fried chicken mix suitable for cooking by using a heating means such as a microwave oven without frying in oil has been proposed (Japanese Patent Laid-Open No. Sho 5).
4-98346, 57-125660).
However, when using the fried chicken mix described above and making fried chicken without frying it, the finished appearance (adhered condition of the batter, baking color of the batter) Change), texture and flavor are not sufficient,
In particular, there is a problem that the browning phenomenon of the clothes is unlikely to occur because it is not fried with oil, so that the appearance is less likely to be baked and the aromatic flavor is not sufficiently felt. A mix for making fried chicken without using oil is disclosed in, for example, JP-A-63-2.
As described in JP-A-33751 or JP-A-4-187059, there is a means of using powdered soy sauce for the purpose of flavoring and baking. However, the use of powdered soy sauce certainly increases the roasted color and the savory flavor of soy sauce, and can bring it closer to the state when fried in oil, but it has not been sufficiently improved.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a fried chicken mix having an appearance, a texture and a flavor similar to those of ordinary fried foods by utilizing a microwave oven or the like. Particularly, in the present invention, it is an object of the present invention to provide a fried chicken mix capable of producing a fried chicken with improved batter coloring and a soy sauce flavor.

[0005]

Means for Solving the Problems The present inventor examined the state of completion of fried chicken when powdered soy sauce was added. According to it, the appearance of fried chicken after baking, especially the degree of baking color, and the savory soy sauce flavoring are not enough just to increase the amount of powdered soy sauce compared to the conventional one, The present inventors have found that the use of casein and pregelatinized cereal flour or starch in combination can increase synergistically, and have reached the present invention.

The present invention is a fried chicken mix for heat treatment without using fats and oils as a heating medium, wherein 8 to 30% by weight of powdered soy sauce and 10 to 50% by weight based on the total amount of the mixture. And a fried chicken mix containing 15 to 50% by weight of pregelatinized cereal flour or pregelatinized starch.

The present invention preferably has the following aspects. (1) Powder soy sauce is 12 to 25 with respect to the total amount of the mix.
% By weight (more preferably 15 to 20% by weight). (2) Casein is contained in an amount of 20 to 40% by weight with respect to the total amount of the mix. (3) Pregelatinized cereal flour or pregelatinized starch is contained in an amount of 30 to 50% by weight based on the total amount of the mix. (4) Casein is contained in an amount of 1 to 5 times by weight (more preferably 1.5 to 3.5 times by weight) the powdery soy sauce 1. (5) The α-gelatinized flour or the α-gelatinized starch is contained in an amount of 0.8 to 4 times by weight (more preferably 1 to 3 times by weight) with respect to the powdered soy sauce 1. (6) The gelatinized flour or gelatinized starch has a gelatinization degree of 80% or more (more preferably 90% or more). (7) The mix further contains seasonings and spices.

The fried powder mix of the present invention will be described below. The fried chicken mix of the present invention is powdered soy sauce,
It contains casein and pregelatinized starch. The powdered soy sauce is obtained by pulverizing liquid soy sauce as a raw material by a method such as spray drying, vacuum drying, or fluidized bed granulation using a powdering base material (generally dextrin). Also in the present invention, a generally commercially available product prepared by such a method can be used. In addition, those to which a seasoning such as amino acid or sodium glutamate is added may be used. Five types of liquid soy sauce are known: thick mouth, thin mouth, tamari, recharge, and white soy sauce, but the soy sauce to be used in the present invention was prepared using dark-colored, dark mouth, tamari, and recharged soy sauce as raw materials. Powdered soy sauce is preferred. The content of powdered soy sauce is 8 to 30% by weight based on the total amount of the mix.
(Preferably 12 to 25% by weight, more preferably 15 to
20% by weight).

Casein is usually present in the form of sodium caseinate and / or calcium caseinate, and these can be used in the present invention. The magnesium salt of casein may be partially contained.
Further, in the present invention, a material containing a casein component (for example, skim milk powder, whey powder) can also be used. The content of casein is 10 to 50% by weight (preferably 20 to 40% by weight) based on the total amount of the mix. Further, casein is preferably contained in an amount of 1 to 5 times by weight with respect to the powdered soy sauce, and more preferably 1.5 to 3.5 times by weight with respect to the powdered soy sauce.

The gelatinized flour or gelatinized starch used in the present invention is
It is added together with the above casein in order to help the coloring after heating and to maintain the shape of the batter and the good texture, and it is possible to use those obtained from various flours and starch raw materials. Such examples include wheat flour, corn flour, rice flour, glutinous rice flour, corn starch, wheat starch, potato starch, rice starch, tapioca starch, and sweet potato starch. The gelatinization treatment can be performed by using a known method.

The pregelatinized cereal flour or starch used in the present invention does not necessarily have a pregelatinization degree of 100%.
% Or more (more preferably 90% or more), and such pregelatinized flour or starch is
It can be obtained by a known processing method such as a hot roll method by adjusting the heating temperature, the heating time, the pressure, the number of revolutions, or the like. In the present invention, commercially available pregelatinized flour or starch that is adjusted to have the above-mentioned degree of pregelatinization can be selected and used. The content of pregelatinized cereal flour or pregelatinized starch is 15 with respect to the total amount of the mix.
˜50% by weight (preferably 20-40% by weight).
Moreover, it is preferable that the gelatinized flour or the gelatinized starch is contained in an amount of 0.8 to 4 times by weight, and more preferably 1 to 3 times by weight, relative to 1 of the powdered soy sauce. .

The fried food mix of the present invention can be prepared by mixing the above-mentioned powder materials. At this time, seasonings other than powdered soy sauce, spices, as well as conventional fried food mixes, If desired, dyes and the like may be added. Examples of seasonings include salt, sugar (eg, monosaccharide, disaccharide, oligosaccharide, sugar alcohol), chemical seasoning (eg, amino acid-based seasoning, nucleic acid-based seasoning), protein hydrolyzate, and natural An extract (eg, meat extract, vegetable extract, yeast extract) can be mentioned. Examples of the spices include pepper powder (white pepper, black pepper, red pepper), garlic powder, ginger powder, onion powder, pepper powder, celery powder and various herb powders (thyme, glove). Examples of pigments include publica powder, caramel powder and annatto powder.

The fried chicken mix of the present invention is sprinkled on the surface of meat such as livestock meat in an appropriate amount by a conventional method, and then, a microwave oven,
By using an oven, an oven toaster, or a heating means having these functions and performing heat treatment, various fried chicken having the appearance, texture, and flavor like fried food can be produced.

[0014]

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

[Example 1] 18% by weight of powdered soy sauce, 35% by weight of sodium casein, pregelatinized starch (degree of pregelatinization: 80%)
25% by weight, 10% by weight of powdered salt, 6% by weight of powdered sugar, 2% by weight of sodium glutamate, 2% by weight of pepper and 2% by weight of paprika powder were mixed to prepare a fried chicken mix according to the present invention. The chicken fried meat adjusted to 20 to 30 g was sprinkled with the above fried chicken mix and heated in a microwave oven at 600 W for 1 minute and 30 seconds to obtain fried chicken.

[Evaluation as deep-fried chicken powder] Regarding the obtained deep-fried chicken, (1) the colored state of the batter, (2) the finished appearance (the state of the batter adhered), and (3) the fragrance associated with the charred flavor A panel of 10 people conducted a sensory test and evaluated. The evaluation was performed based on the following criteria. (1) Colored state of clothes: Good: Yellow brown coloration is good. Normal: Yellow-brown coloring is not sufficient, but is within an acceptable range. Poor: The coloring of yellow-brown color is not enough and whitish remains in part. (2) Appearance of finished product (attachment state of clothes) Good: The clothes are attached almost uniformly and the shape thereof is also good. Normal: Some of the clothes have been transformed, but this is within the allowable range. Poor: Flowing on clothes and non-uniform adhesion. (3) Good aroma associated with burnt flavor: Good with a soy sauce flavor. Normal: The savory flavor of soy sauce is not sufficient, but it is acceptable. Poor: Insufficient soy sauce flavor and insufficient. The results are shown in Table 1.

[0017]

[Table 1] Table 1 ──────────────────────────────────── Evaluation items Good Normal Poor ─── ───────────────────────────────── Coloring of the batter 8 20 Finished appearance 8 20 Accompanying the burnt flavor Fragrance 7 30 ─────────────────────────────────────

From the results in Table 1 above, by using the fried chicken mix according to the present invention, the state of the finished garment, the coloration of the garment and the soy sauce flavor are good even when cooked in a microwave oven.

[Example 2] 20% by weight of powdered soy sauce, 35% by weight of casein calcium (containing magnesium), 23% by weight of pregelatinized wheat flour (degree of pregelatinization: 80%), 9% by weight of powdered salt, 6% by weight of xylose, 2% by weight of sodium glutamate,
2% by weight of pepper, 2% by weight of paprika powder and 1% by weight of caramel powder were mixed to prepare a fried chicken mix according to the present invention. Sprinkle the above-mentioned fried chicken mix on beef adjusted to 20 to 30 g, and use microwave for 600 W, 30 minutes for 1 minute.
It was heated for 2 seconds to obtain fried chicken.

[Evaluation as deep-fried chicken powder] A sensory test was conducted on the obtained deep-fried chicken in the same manner as in Example 1 above.
The results are shown in Table 2.

[0021]

[Table 2] Table 2 ──────────────────────────────────── Evaluation items Good Normal Poor ─── ───────────────────────────────── Coloring of the batter 8 20 Finished appearance 8 20 Accompanying the burnt flavor Fragrance 7 30 ─────────────────────────────────────

From the results of Table 2 above, by using the fried chicken mix according to the present invention, the state of the finished garment, the coloration of the garment and the soy sauce flavor are good even when cooked in a microwave oven.

[Example 3] 10% by weight of powdered soy sauce, 35% by weight of casein sodium, 31% by weight of α-cornflower (α-degree: 80%), 9% by weight of powdered salt, 8% by weight of powdered sugar, sodium glutamate. 2% by weight, pepper 2% by weight,
And 2% by weight of paprika powder and 1% by weight of caramel powder were mixed to prepare a fried chicken mix according to the present invention. After adjusting the chicken crotch meat soaked in liquid soy sauce and sake (3: 1 / weight ratio) for 1 hour to 20 to 30 g, sprinkle it with the above-mentioned fried chicken mix, and use microwave oven for 600 W for 1 minute 30
It was heated for 2 seconds to obtain fried chicken.

[Evaluation as Deep Fried Powder] The obtained deep fried food was subjected to a sensory test in the same manner as in Example 1 above.
The results are shown in Table 3.

[0025]

[Table 3] Table 3 ──────────────────────────────────── Evaluation item Good Normal Poor ─── ────────────────────────────────── Colored state of the batter 9 1 0 Finished appearance 9 1 0 Accompanying the burnt flavor Fragrance 7 21 ─────────────────────────────────────

From the results shown in Table 3 above, by using the fried chicken mix according to the present invention and immersing the meat in liquid soy sauce before heat treatment, the finished garment condition and the color of the garment are further improved.

[Example 4] 10% by weight of powdered soy sauce, 38% by weight of skim milk powder (containing 60% by weight of casein), 30% by weight of gelatinized wheat flour (degree of gelatinization: 80%), 9% by weight of powdered salt, xylose 6 % By weight, sodium glutamate 2% by weight, pepper 2% by weight, paprika powder 2% by weight, caramel powder 1
The wt% was mixed to prepare a fried chicken mix according to the present invention. After adjusting the chicken crotch meat soaked in liquid soy sauce / fish sauce / sake (weight ratio of 2.5 / 0.5 / 1) for 1 hour to 20 to 30 g, sprinkle this with the above-mentioned fried chicken mix, and e It was heated in a microwave oven at 600 W for 1 minute and 30 seconds to obtain fried chicken.

[Evaluation as fried chicken powder] A sensory test was conducted on the obtained fried chicken in the same manner as in Example 1 above.
Table 4 shows the results.

[0029]

[Table 4] Table 4 ──────────────────────────────────── Evaluation items Good Normal Poor ─── ────────────────────────────────── Colored state of the clothes 9 1 0 Finished appearance 8 2 0 Accompanying the burnt flavor Fragrance 7 21 ─────────────────────────────────────

From the results shown in Table 4 above, by using the fried chicken mix according to the present invention and immersing the meat in a seasoning solution containing liquid soy sauce before heat treatment, the finished batter condition and the batter coloring can be improved. It will be good.

[Comparative Example 1] 53% by weight of powdered soy sauce, 23% by weight of gelatinized wheat flour (degree of gelatinization: 80%), 9% by weight of powdered salt, 8% by weight of powdered sugar, 2% by weight of sodium glutamate and 2 of pepper.
% By weight, 2% by weight of paprika powder, and 1% by weight of caramel powder were mixed to prepare a fried chicken mix for comparison.
The chicken fried meat adjusted to 20 to 30 g was sprinkled with the above fried chicken mix and heated in a microwave oven at 600 W for 1 minute and 30 seconds to obtain fried chicken.

[Evaluation as fried chicken powder] A sensory test was conducted on the obtained fried chicken in the same manner as in Example 1 above.
Table 5 shows the results.

[0033]

[Table 5] Table 5 ──────────────────────────────────── Evaluation items Good Normal Poor ─── ───────────────────────────────── Colored state of the clothes 0 2 8 Finished appearance 0 2 8 Accompanying the burnt flavor Fragrance 0 37 ─────────────────────────────────────

From the results in Table 5 above, even if a large amount of powdered soy sauce is used, if casein is not contained, the batter will run off during cooking, and the finished batter will have a colored state, appearance, and
And it is not enough in terms of fragrance.

Comparative Example 2 41% by weight of powdered soy sauce, 35% by weight of casein sodium, 9% by weight of powdered salt, 8% by weight of powdered sugar, 2% by weight of sodium glutamate, 2% by weight of pepper,
2% by weight of paprika powder and 1% by weight of caramel powder were mixed to prepare a fried chicken mix for comparison. 20 ~
The chicken fried meat adjusted to 30 g was sprinkled with the above-mentioned fried chicken mix and heated in a microwave oven at 600 W for 1 minute and 30 seconds to obtain fried chicken.

[Evaluation as fried chicken] A sensory test was conducted on the obtained fried chicken in the same manner as in Example 1 above.
Table 6 shows the results.

[0037]

[Table 6] Table 6 ──────────────────────────────────── Evaluation items Good Normal Poor ─── ────────────────────────────────── Coloring of the clothes 0 2 8 Finished appearance 0 1 9 Accompanying the burnt flavor Fragrance 0 37 ─────────────────────────────────────

From the results shown in Table 6 above, even if a large amount of powdered soy sauce is used, if the pregelatinized starch or pregelatinized cereal flour is not used, the batter runs off during heating and cooking, and the batter is colored and the finished appearance is obtained. The taste is not good and the fragrance associated with the burnt flavor is insufficient.

[0039]

EFFECTS OF THE INVENTION By using the fried chicken mix according to the present invention, the coloring of the batter and the soy sauce flavor can be enhanced by only heating means such as a microwave oven, an oven and a toaster oven without deep frying, and also in terms of appearance. You can make deep-fried fried chicken in good condition.

Claims (4)

[Claims] 1. A fried chicken mix for heat treatment without using fats and oils as a heating medium, comprising 8 to 30% by weight of powdered soy sauce based on the total amount of the mix, 10 to 10.
A deep-fried meal mix containing 50% by weight of casein and 15 to 50% by weight of pregelatinized cereal flour or pregelatinized starch. 2. The fried chicken mix according to claim 1, wherein 1 to 5 times the weight of casein is contained in 1 part of powdered soy sauce. 3. The fried chicken mix according to claim 1, wherein the powdered soy sauce contains 0.8 to 4 times the weight of α-gelatinized flour or α-gelatinized starch. 4. The gelatinized flour or the gelatinized starch has a gelatinization degree of 80.
The fried chicken mix according to claim 1, wherein the fried chicken mix is at least 10%.