JPH10127241A - Coating material for fried food and fried food with coating capable of retaining crispy feeling using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject fried food (and a fried food and a frozen food suitable for reheating with a microwave oven) capable of retaining a crispy feeling after frying in an oil by using a coating material for the fried food prepared by dispersing and mixing a fine powder of a deproteinized shell of crustaceans in a raw material composition. SOLUTION: This frozen white meat fried food with a coating is prepared by washing a shell of Paralithodes platipus as a raw material with water, deproteinizing the washed shell with a 5% sodium hydroxide, carrying out forced-air drying of the deproteinized shell, pulverizing the dried shell into fine particles, adding 500g of the resultant fine particles to 100kg of a wheat flour, further adding an yeast fungus, an inflating agent, common salt, sugar, etc., thereto, kneading the resultant mixture, heating the kneaded mixture in an oven, providing bread, further pulverizing the prepared bread, affording a bread crumb, then adding 3kg of the fine particles to 100kg of a batter powder, then adding an oil and fat, common salt, etc., thereto, further adding water, mixing the resultant mixture, preparing a batter liquid, then battering a frozen piece cut of white meat of a walleye pollack therewith, applying the bread crumb to the battered white meat and frying the obtained white meat in an oil at 180 deg.C for 3min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a crustacean shell such as a crab shell or a shrimp shell which has been deproteinized, and is used as a fine powder.
The present invention relates to a fried clothing material dispersed in a clothing material such as a liquid, a fried food using the same, which retains a crisp feeling after fried, and a fried food and frozen food suitable for reheating by a microwave oven.

[0002]

2. Description of the Related Art In recent years, with the development and spread of low-temperature distribution systems (cold chains), the development and spread of central systems in the food service industry, the spread of deli foods, and the spread of microwave-compatible foods, cooking has been completed. Processed foods, semi-cooked processed foods, these frozen foods, chilled foods, and these foods have become available in a wide variety of semi-cooked commercial foods. These foods are placed in a distribution place after being cooked or semi-cooked, and are eaten after a long time has passed after cooking.

[0003] In general, foods are considered to be delicious to eat immediately after cooking fresh ingredients, and the taste deteriorates as time passes. Fried foods such as fries, tempura, croquettes, and tonkatsu are no exception. The deliciousness of the fried food with clothing lies in the fact that the medium seeds are covered with clothes to retain the medium extract and aroma, the fragrance of the clothes, and the crispness. However, the quality usually deteriorates due to oxidation or burning of oil, oozing of water or oil, and the crisp feeling deteriorates with the passage of time. In particular, in recent years, in the case of frozen foods for reheating, which can be reheated and eaten in a microwave oven, the moisture easily penetrates from the seeds to the surface during the heating or freezing process, and becomes moist. There is a disadvantage that the crispy feeling of the clothes is significantly lost.

Research and development have been carried out in various fields in order to maintain the crispy feeling of clothes, which is a technical problem of fried frozen foods fried with such clothes. However, although these are effective as they are, none of them is satisfactory.

[0005]

DISCLOSURE OF THE INVENTION The present inventors have developed a cryspy, a technical subject of frozen foods, such as croquettes, fries, and tonkatsu, which are fried with a batter and fried in oil, and particularly for reheating frying for microwave ovens. As a result of intensive research and development to preserve the feeling over a long period of time, `` kneaded fine powder of deproteinized crustacean shells into bread dough, baked and pulverized into breadcrumbs for frying, flour, starch A mixture of the fine powder of the crustacean of the deproteinized crustacea and the like as a locust liquid for frying is attached to the surface of the medium species,
It can maintain the crispy feeling of clothes even if it is used as it is or when frozen for a long period of time, and is particularly effective for frozen foods that are fried for reheating in a microwave oven. New technical knowledge. " The present inventors have completed the present invention based on this new technical knowledge.

[0006]

According to a first aspect of the present invention, there is provided a garment for fried food wherein a fine powder of a deproteinized crustacean shell is dispersed and mixed in a raw material composition. . The crustaceans in the present invention are a group of aqueous arthropods whose body surface represented by shrimp, crab, crayfish is covered with a hard chitinaceous instep, and shrimp are prawns, lobsters,
The crab includes a snow crab, a crayfish (Crab crab), and the crayfish includes a hermit crab and a king crab, but the present invention is not particularly limited thereto. The shell of the crustacean is chitin, protein, calcium (calcium carbonate)
And calcium is deposited in the composite fiber of chitin and protein. Chitin is N-acetyl-D
-Glucosamine is a polysaccharide with β1,4 linkage.

[0007] In the present invention, the crustacean of the crustacean finely pulverized and deproteinized is obtained by thoroughly washing the crust separated from the crustacean main body, immersing the crust in a high-concentration alkaline solution, and then removing the protein contained in the crustacean crust. Is eluted and then dried and pulverized to remove unnecessary alkali components, and the pulverization method is not particularly limited.

In the present invention, the effect of the crustacean of the deproteinized fine powdered crustacea is considered to be due to the following effects. 1) Effect of chitin: The water absorption of bread crumbs decreases due to the poorly hydrated nature of chitin. 2) Effect of calcium: Calcium participates in and strengthens gluten tissue formation in the bread tissue structure. 3) Effect of chitin calcium complex: The higher order structure of the complex contributes as a core of gluten tissue. 4) Effect of crustacean tissue structure on crustaceans:
A lath structure improves the foam structure of the bread crumbs. The deproteinized crustacean crustacean fine powder according to the present invention has the above-mentioned properties, and even if the water absorption of deep-fried garments such as breadcrumbs and batter is reduced and a long time elapses, the water content of the middle species is reduced. It is thought that it does not penetrate to the surface and can maintain a crisp feeling. That is, the deep-fried clothing such as breadcrumbs and batter obtained by these functions becomes a non-conventional deep-fried clothing suitable for fried foods.

[0009] The second invention to be patented is that the dough is added to the dough 100, which is the main raw material composition, in an amount of 0.1%.
Bread crumbs obtained by kneading fine powder of crustaceans of deproteinized crustacea of about 3.0% (weight ratio) and crushing the resulting bread. is there.

[0010] The present invention is made into bread crumbs as an embodiment of the fried clothing material according to the first invention, and is excellent in maintaining a crisp feeling. If the amount of the deproteinized crustacean shell powder used in the present invention is 0.1% or less with respect to the raw material composition such as flour related to the bread dough, a sufficient effect cannot be obtained. Above, the gluten formation is hindered and bread baking is inferior.
A range of 0% is desirable.

The third invention for which a patent is sought is based on 0.1 to 1% of the main raw material composition 100 such as flour and starch.
A fry garment characterized by being a grasshopper liquid obtained by dispersing and mixing 0% (weight ratio) of deproteinized crustacean crustacean fine powder and dissolving in water.

According to the present invention, as an embodiment of the fried clothing material according to the first invention, a grasshopper liquid is used. This also has the effect of preventing the penetration of medium moisture and has a great effect on maintaining the crispy feeling of the clothes.

In the present invention, a sufficient effect can be obtained when the amount of the deproteinized crustacean crustacean fine powder added is 0.1% or less with respect to the raw material composition 100 such as flour relating to the grasshopper liquid. On the other hand, if it is 10.0% or more, there arises a problem that the clothes after frying come out.

[0014] The grasshopper liquid is a medium for coating the medium seeds during frying and then for adhering and coating a breader such as bread crumbs thereon. Then, through the frying process, the grasshopper liquid is also organized and contributes to the texture of the clothes together with the bread crumbs. That is, the present invention has been adjusted in advance so that the same action as that of the first invention can be exerted at the time of frying by mixing the crustacean of the crustacean which has been deproteinized and pulverized into the grasshopper liquid. It achieves the maintenance and improvement of a crispy texture.

[0015] A fourth invention to be patented is to adhere to the outer surface of the intermediate species by coating a fry garment made by dispersing and mixing fine powder of a deproteinized crustacean in a raw material composition. It is a deep-fried fried dish that maintains a crispy feeling characterized by being fried.

The present invention relates to a fried food in which the surface of the fried food is covered with the fry clothing material specified in the first invention. In the present invention, when producing fried food, the surface of the fried food is adhered and coated with the clothing material for fried food obtained according to the first invention in the same manner as the conventional breadcrumbs. Thereby, a favorable crispy feeling can be maintained, and a texture similar to that of freshly fried food can be maintained.

The fifth invention, which is to be patented, is characterized in that a deproteinized crustacean of 0.1 to 10% (weight ratio) with respect to the main raw material composition 100 such as wheat flour or starch is provided on the outside of the middle variety. A batter solution obtained by dispersing and mixing the fine powder of the shell and dissolving in water and / or bread dough is 0.1 to 3.0% (weight ratio) with respect to the shell powder 100 which is the main raw material composition.
The kneaded crustacean fine powder of the crustacea is kneaded, and the bread crumbs obtained by baking this are crushed and the bread crumbs are adhered so as to cover and are fried to maintain a crispy feeling. It is a fried food.

The fifth invention is a basic invention of a fried food with a batter, characterized in that the bread crumbs described in the second invention and the batter liquid described in the third invention are coated on the surface of a medium type.

According to an embodiment of the present invention, the fried food adhered to cover the surface of the sponge so as to cover the bread crumbs, the fried food adhered to cover the surface of the sponge batter, and the bread crumb and the batter liquid applied to the surface of the sponge Various things are conceivable, such as those that are attached by combining both. The preferred form of processing depends on the variety of varieties, such as tempura, fried, tonkatsu, and croquette, and also depends on whether the product is distributed at room temperature, distributed in the chilled zone, or distributed as frozen food. Come. In addition, depending on whether the product is an unheated product, a fried product, or a product reheated in a microwave oven, the appropriate form to be processed changes. In any case, the deproteinized crustacean crustacean fines prevent the penetration of moisture from the middle species and maintain the crispy feel of the garment. as a result,
According to the present invention, a delicious fried food with a crispy feeling can be realized even if the food has passed for a long time as a delicatessen food, a frozen food, a microwave-compatible food, or the like. In particular, foods that use both breadcrumbs and batter, such as croquettes, cutlets, and fries, vary in their combination. Hereinafter, the sixth invention, the seventh invention,
The eighth invention is an invention showing an aspect of a method of combining them.

A sixth invention to be patented is to form a batter liquid layer by adhering the batter liquid described in the second invention so as to cover the outer surface of the sponge, and to further form a third batter liquid outside the batter liquid layer. 5. The deep-fried fried food with crispy feeling according to the fifth aspect of the invention, wherein the bread crumbs are adhered so as to cover the bread crumbs to form a bread crumb layer.

According to a seventh aspect of the present invention, a bread crumb layer is formed by applying the bread crumb described in the second aspect of the present invention on the outside of the sponge so as to cover it, and the third aspect of the invention is further provided on the outside thereof. The battered liquid according to the fifth aspect of the present invention, characterized in that the battered liquid is adhered so as to cover the battered liquid to form a battered liquid layer.

The eighth invention to be patented is that the bread crumb described in the second invention is adhered to the outside of the medium seeds so as to cover it, thereby forming a primary bread crumb layer. The batter liquid described above is adhered so as to cover the batter liquid layer, and the bread crumb according to the second invention is further adhered to the outside to form a secondary bread crumb layer. It is a fried food with clothing that maintains the crispy feeling described in the fifth invention.

The ninth invention, the tenth invention, the eleventh invention and the twelfth invention will be described below. The fried fried food, which has the crispy feeling of each aspect, is frozen and heated in a microwave oven. This is what you eat. Since these foods are already fried, there is no need to do troublesome frying before eating, and it becomes a deep-fried product of high commercial value that can maintain a crispy feeling only by reheating in a microwave oven.

The ninth invention for which a patent is sought is characterized in that 0.1 to 10% (weight ratio) of a deproteinized crustacean based on the main raw material composition 100 such as flour and starch A batter solution obtained by dispersing and dissolving the fine powder of the shell and dissolving in water, and / or removing 0.1 to 3.0% (weight ratio) of the dough into the dough to the shell powder 100 as the main raw material composition. The kneaded fine powder of the crustacean of protein crustaceans is kneaded, and the bread crumbs obtained by crushing the baked bread are attached so as to cover them, and the fried food with the crispy feeling is maintained by frying, Further, it is a frozen food of a fried food for reheating a microwave oven, characterized by being frozen.

The tenth invention for which a patent is sought is that the batter liquid described in the third invention is adhered to the outside of the medium seed to form a batter liquid layer.
The breadth according to the ninth invention is characterized in that the breadcrumbs according to the invention are adhered so as to cover the breadcrumbs so as to form a breadcrumbs layer, and the fried food with a crispy feeling is maintained by frying, and this is frozen. This is a frozen food that has been fried for microwave reheating.

According to an eleventh invention to be covered by a patent, the bread crumb described in the second invention is adhered to the outside of the medium seed so as to cover the bread crumb, and a bread crumb layer is formed on the outside thereof. The batter liquid layer is formed by adhering so as to cover the batter liquid to form a batter liquid layer, and the fried food with the crispy feeling is maintained by the frying, and this is frozen, which is described in the ninth invention. Frozen food that is fried for microwave reheating.

The twelfth invention for which a patent is sought is that the bread crumb described in the second invention is adhered so as to cover the outer side of the medium seed to form a primary bread crumb layer. Attached to cover the batter liquid described to form a batter liquid layer, further adhered to cover the bread crumb described in the second invention outside to form a secondary bread crumb layer, The fried food for reheating microwave oven according to the ninth invention, wherein the fried food is a fried food with crispness maintained by grease and frozen.

The ninth invention, the tenth invention, the eleventh invention,
The frozen food of the deep-fried microwave oven for reheating according to the twelfth invention, even when heated in a microwave oven at the time of eating because it has already been fried, maintains a good texture with a crispy feeling, and its aging. It was strong.

[0029]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on illustrated embodiments. Example 1 First, it was decided to produce a crustacean of deproteinized crustacea to be mixed into a fry garment. Specifically, a crab crust was used as a raw material. The crust is washed with water and deproteinized by stirring with 5% sodium hydroxide (70 degrees Celsius) for 2 hours.
Further, after washing with water to remove excess alkali, the content was reduced to 5% or less by ventilation drying to reduce the water content, and the mixture was pulverized with a pulverizer. This was sieved to adjust the particle size to 35 mesh pass, 425 μm or less. At this time, the water content of the fine particles was 3.7%, the ash content was 45.9%, and the protein content was 0.2%.

Example 2 As an example of a fry batter, bread crumbs, which is a composition mainly composed of wheat flour, were produced.

First, bread crumbs 1 according to the present invention were produced as follows. To 100 kg of flour, 500 g of the deproteinized crab shell fine particles of Example 1 are added, and yeast yeast, a leavening agent, salt, sugar and the like are further added and kneaded until the dough temperature reaches about 30 ° C. After mixing for 5 minutes and fermenting for about 1 hour, heat at 180 ° C for 50 minutes.
The bread was heated to make bread, and further crushed to obtain bread crumb 1.

Next, as a control, bread crumbs 2 was produced as follows. 100 kg of flour, kneaded with yeast, swelling agent, salt, sugar, etc., mixed for 5 minutes until the dough temperature reaches about 30 ° C, fermented for about 1 hour, and then fermented at 180 ° C. Oven heating was performed for 50 minutes to form a bread, and further pulverized into breadcrumbs 2. As for the method of baking bread, there are an electrode method and a roasting method, but no remarkable difference between the two methods was found in the production of bread crumbs.

Example 3 As an example of the fried clothing according to the present invention,
Was manufactured. Example 1 for 100 kg of grasshopper powder
3 kg of deproteinized crab shell fine particles were added, and oils and fats, salt and the like were further added, followed by further mixing with water to obtain a grasshopper liquid. A commercially available grasshopper powder was used. Next, as a control, 1 was prepared as the grasshopper liquid 2 except that the deproteinized crab shell was removed from the composition of the above grasshopper liquid 1.

Example 4 Bread crumbs 1 and 2 prepared in Example 2 and Example 3
Using the locust solutions 1 and 2 prepared in the above section, a white fish fry containing white fish as a medium species was prepared.

Test group 1: The grasshopper liquid prepared in Example 3 was battered on a frozen piece of Alaska pollack white meat, and the test bread crumbs prepared in Example 2 were allowed to adhere thereto. Fried white fish fried. FIG. 1 is an explanatory diagram showing the structure of a white fish fly garment in the test area 1. FIG.

Test section 2: After the test bread crumbs prepared in Example 2 were adhered to a frozen piece of Alaska pollack white meat, the grasshopper liquid prepared in Example 3 was buttered, and oiled at 180 ° C. for 3 minutes. Fried white fish fried. FIG. 2 is an explanatory view showing the structure of the batter of a white fish fly in the test area 2.

Test section 3: After the test bread crumb prepared in Example 2 was adhered to a frozen piece of Alaska pollack, the grasshopper liquid prepared in Example 3 was buttered. A fried white fish fried at 180 ° C. for 3 minutes after attaching the manufactured breadcrumbs for testing. FIG. 3 is an explanatory view showing the structure of the batter of the white fish fry in the test zone 3.

Results of Sensory Test The resulting fried white fish was taken out two weeks and one month later, cooked in a microwave oven, and subjected to a sensory test. The evaluation of the sensory test was an average of scores obtained by scoring the preferred texture centered on the crisp feeling with a 10-point scale using 20 panelists.

[0039]

[Table 1]

[0040]

[Table 2]

[0041]

[Table 3]

In each case, the crispy feeling of the fried food with batter using the batter solution 1 and the bread crumbs 1 according to the present invention was lower than that of the conventional fried food with batter using the batter liquid 2 and the bread crumbs 2 made of the control product. Good and good texture.

[0043]

[Effect] As described above, the present invention mixes fine powder of deproteinized crustacean crustacea to produce batter liquor such as batter liquid 1 and bread crumbs 1 to provide a medium moisture penetration. So that the crispy feeling of the clothes can be maintained. Also,
The fried food using the fry clothing material according to the present invention can realize a delicious fried food with a crispy feeling, even if the food, such as a delicatessen food, a frozen food, or a microwave-compatible food, has passed for a long time. Was. In particular, even in the case of a convenient frozen fried food with fried food that can be eaten as it is simply by reheating it in a microwave oven, it is possible to provide a delicious batter that maintains a crispy feeling.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a structure of a batter of a white fish fry in a test section 1 in Example 4.

FIG. 2 is an explanatory diagram showing a structure of a batter of a white fish fry in a test section 2 in Example 4.

FIG. 3 is an explanatory view showing a structure of a garment of a fried white fish in a test section 3 in Example 4.

Claims (12)

[Claims] 1. A deep-fried garment, wherein fine powder of a deproteinized crustacean crustacean is dispersed and mixed into a raw material composition. 2. Bread dough is kneaded with 0.1 to 3.0% (weight ratio) of deproteinized crustacean shell powder, based on 100 of flour as the main raw material composition, and is baked. A fry batter, characterized in that it is bread crumbs obtained by crushing bread that has been made. 3. A main raw material composition 100 such as flour or starch.
A batter solution prepared by dispersing and dissolving 0.1 to 10% (weight ratio) of deproteinized crustacean crustacean fine powder and dissolving in water. 4. A fried garment obtained by dispersing and mixing a fine powder of a deproteinized crustacean shell into a raw material composition, and fried on the outside of the middle species. Deep-fried fried food that maintains a crispy feeling. 5. A fine powder of deproteinized crustacean shells of 0.1 to 10% (weight ratio) with respect to the main raw material composition 100 such as wheat flour and starch is dispersed and mixed in the outside of the middle seed. A batter solution prepared by dissolving in water and / or dough is added to shell powder 100, which is a main raw material composition, in an amount of 0.1%.
~ 3.0% (weight ratio) of deproteinized crustacean crustacean fine powder is kneaded, and the resulting bread is crushed and the resulting bread crumbs are adhered so as to cover and fried. A deep-fried garment that maintains a crispy feeling. 6. A batter liquid layer is formed by attaching the batter liquid according to claim 3 to the outside of the sponge so as to cover the batter liquid.
6. The deep-fried fried food with a crispy feeling according to claim 5, wherein the bread crumb according to claim 2 is adhered so as to cover the outside thereof to form a bread crumb layer. 7. A bread crumb layer is formed by attaching the bread crumb according to claim 2 to the outside of the sponge so as to cover the bread crumb, and is adhered so as to cover the batter liquid according to claim 3 to the outside thereof. 6. The fried food with a garment maintaining crispy feeling according to claim 5, wherein a batter liquid layer is formed. 8. The primary crumb layer is formed by applying the breadcrumbs according to claim 2 to the outside of the sponge so as to cover the same, and the batter liquid according to claim 3 is further covered outside thereof. A batter liquid layer is formed by adhering, and further the outer layer is adhered so as to cover the bread crumb according to claim 2, thereby forming a secondary bread crumb layer. Deep-fried fried food that maintains a crispy feeling. 9. A method of dispersing and mixing 0.1 to 10% (weight ratio) of deproteinized crustacean crustacean fine powder with respect to the main raw material composition 100 such as wheat flour and starch, outside of the middle variety. A batter solution prepared by dissolving in water and / or dough is added to shell powder 100, which is a main raw material composition, in an amount of 0.1%.
~ 3.0% (weight ratio) of deproteinized crab shell fine powder is kneaded, and the resulting bread is crushed and the bread crumbs are crushed. A deep-fried frozen food for reheating a microwave oven, wherein the deep-fried food is kept frozen and further frozen. 10. A batter liquid layer is formed by adhering to the outside of the sponge so as to cover the batter liquid according to claim 3, and further, the bread crumb according to claim 2 is coated on the outside thereof. After adhering to form a bread crumb layer, it is fried with clothes that maintains a crispy feeling due to fry,
The frozen food of the fried food for microwave reheating according to claim 9, wherein the frozen food is frozen. 11. The bread crumb according to claim 2 is adhered to the outer surface of the sponge so as to cover the bread crumb, and the batter liquid according to claim 3 is further adhered to the outside thereof. And to form a batter liquid layer, and to fry with clothes to maintain the crispy feeling by frying,
The frozen food of the fried food for microwave reheating according to claim 9, wherein the frozen food is frozen. 12. A primary bread crumb layer formed by adhering the bread crumb according to claim 2 so as to cover the outside of the sponge.
A batter liquid layer is adhered to the outside to cover the batter liquid according to claim 3 to form a batter liquid layer, and further adhered to the outside to cover the bread crumb according to claim 2 to form a secondary bread crumb layer. The frozen food of the fried food for reheating microwave oven according to claim 9, wherein the fried food with the batter is fried with a batter and maintained in a crispy feeling after being formed.