JPH1065A - Coating material for fried food and fried food using the coating material and frozen food of fried food for re-heating with microwave oven by using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating material for fried foods fixed so that fine particles of chitosan are mixed therein and a fried food using the coating material so as to favorably keep crispy feeling of coating even when time is passed for a long time after frying. SOLUTION: This coating material for fried foods is obtained by applying a composition consisting essentially of wheat floor to the outer periphery of fine particles of chitosan, subjecting the coated composition to heat treatment or adding 0.1-3.0 pts.wt. fine particles of chitosan to 100 pts.wt. grain floor consisting essentially of wheat floor, mixing and kneading the mixture with water and a yeast or an expanding agent, baking the resultant bread dough and pulverizing the baked bread to afford chitosan-containing bread crumb. This fried food is obtained by applying the coating material for fried foods to the surface of the fried food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food garment material in which fine particles of chitosan are immobilized and a fried food material using the same, and the crispness of the garment can be improved even after a long time after frying. It is something that can be maintained.

[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 kitchen systems in the restaurant industry, the spread of delicatessen foods, and the spread of microwaveable foods, cooked processed foods have been developed. A wide variety of semi-cooked processed foods, these frozen foods, chilled foods and semi-cooked commercial foods have come to market. These foods are in an environment where they are eaten after a long time has passed since cooking, such as being placed in a distribution place after cooking. Generally, it is considered that food is delicious immediately after cooking fresh ingredients, and the taste decreases as time passes. Fried foods such as fries, tempura, croquettes, and tonkatsu are no exception. The deliciousness of the fried food is that the medium seeds are covered with clothes to preserve the extract and aroma of the medium seeds, and the fragrance of the clothes and its crispy feeling. However, over time, the quality is deteriorated and the crispy feeling is usually deteriorated due to oxidation, burning of oil, etc., or oozing out of water or oil. In particular, in the case of cooked frozen foods compatible with microwave ovens, which can be reheated and eaten in recent years, it is easy for water to leach from the sponge to the surface during the reheating process and the freezing process, and the moisturized clothes There is a disadvantage that the crispy feeling is remarkably lost.

[0003] In order to maintain the crispy feeling of clothes, which is a technical problem of fried frozen foods fried in oil with such clothes, research and development are being carried out in various fields.
For example, the ingredients are covered with a thickener or a viscous protein to swell (JP-A-3-39053), the garment layer is dried with hot air (JP-A-4-12150), and the garments and seeds are half-fried. And the mixture is frozen (JP-A-5-49412), and an emulsifier and a fat are added (JP-A-63-276452).
A butter solution containing lecithin and / or monoglycerin fatty acid ester is adhered thereto (Japanese Patent Laid-Open No. 1-281041).
No.), contains polished sorghum flour (Japanese Patent Publication No. 1-62)
No. 31), and edible fiber materials are finely pulverized and granulated and added (Japanese Patent Publication No. 6-4013). But,
These are effective, but not satisfactory.

[0004]

The inventor of the present invention also keeps the crispy feeling, which is a technical problem of frozen foods, such as fried foods, which are fried with a batter and fried in oil, especially fries for reheating microwave ovens. I did research for it. as a result,
"A fine chitosan is placed at the center of the crumb, and a composition mainly composed of flour is coated on the outer periphery of the crumb. The fry makes it possible to maintain the crispy feeling of the garment even as it is, frozen or for a long time. The texture and flavor are good. " The inventors have made the present invention based on such newly found technical knowledge.

[0005]

Means for Solving the Problems A first invention to be patented is a fried food garment obtained by coating the outer periphery of chitosan fine particles with a composition mainly composed of flour and the like and subjecting the composition to heat treatment. is there.

The term chitosan used in the present invention refers to chitin, which is a constituent of arthropod shrimp and crab shells, ie, removes the acetyl group of a polysaccharide to which a large number of N-acetyl-D-glucomisans are bound. It is a thing. Chitosan is a dietary fiber with a cellulose-like structure, which improves blood cholesterol, regulates intestines,
It has physiological effects such as blood pressure regulation. Chitosan is unnecessary in water, alkaline aqueous solutions and organic solvents, but is dissolved in dilute acid (hydrochloric acid, nitric acid, etc.) or organic acid (acetic acid, lactic acid, formic acid, ascorbic acid, malic acid, etc.) aqueous solution,
It has the property of dissolving at high temperatures and gelling at low temperatures in polyvalent organic aqueous solutions such as citric acid and tartaric acid. The aqueous solution of chitosan in organic acid can be used as a preservative because of its antibacterial properties, and also has applications such as thickening stabilizers, improvement in fluidity of powder dry components, increase in bulk, and improvement in texture.

[0007] The composition mainly composed of flour and the like disposed around the chitosan fine particles is adjusted according to its original composition. At that time, when disposing the adjusted composition around the chitosan fine particles, it may be baked after performing a treatment such as coating, or in the composition, the chitosan fine particles are uniformly dispersed and fired. May be crushed. In the case of producing a composition from bread crumbs using a crumb material, there are a direct kneading method and a sponge method as a method of preparing bread dough, and a baking method includes a roasting method and an electrode method. There are various methods of aging the bread to a certain degree, such as standing at room temperature, refrigerated dehumidification, and forced dehumidification. In the composition used in the present invention, as a raw material of the crumb, cracker powder, heaven cake and the like can be considered in addition to bread crumbs.

[0008] As described above, by coating a composition mainly composed of flour or the like on the outer periphery of the chitosan fine particles and subjecting the composition to heat treatment, the protein in the crumb aggregates due to the aggregation effect of chitosan, and crosslinks occur during firing. And strengthen Crumb's own physical structure,
Provides water resistance and inhibits water from penetrating to the center of the crumb. Also, by suppressing the aging of starch,
Even if the crumb was reheated in a microwave oven or the like, it became possible to maintain a crispy texture during frying. In other words, it has been found that the oil fried food made using this has a very good texture when worn in a microwave oven or the like.

[0009] The second invention to be patented is a mixture of husk flour 100 (parts by weight) containing chitosan microparticles in an amount of 0.1 to 3.0 (parts by weight), water and water. ,
A fried clothing material characterized by baking bread with dough kneaded with yeast or a leavening agent, and crushing the bread into chitosan-containing bread crumbs.

[0010] This invention is an invention in which the mixing ratio of the fried food material in the first invention is specified, and the kneaded dough is baked and pulverized to obtain a fried food material. If the mixing ratio of the chitosan fine particles is 0.1% or less with respect to the composition mainly composed of flour or the like, a sufficient effect on the coagulation action as the property of chitosan cannot be obtained. Further, when the content is 3.0% or more, there is a problem in that gluten formation is hindered and baking is poor. In addition, it is desirable to be about 0.3 to 0.5% from the viewpoint of quality effect, economic feasibility, and the like. The viscosity of chitosan used here is 3% by dissolving 0.5% of chitosan in 0.5% of acetic acid.
The particle size is 88 Pois, the particle size is 425 μm or less in a 35 mesh pass, and the appearance of chitosan is used as white to pale yellow fine particles.

[0011] In the third invention to be patented, the outer periphery of chitosan fine particles is coated with a composition mainly composed of wheat flour, and the fried food material obtained by heat treatment is coated on the surface of the fried food. It is fried food.

[0012] The present invention is an invention of a fried food in which the surface of the fried food is covered with the fry clothing material according to the first invention. In the present invention, since the fried food surface is covered with fried food clothing, the protein in the crumb is aggregated by the aggregation action of chitosan, strengthening the physical structure of the crumb itself and imparting water resistance. Has the effect of inhibiting the penetration of water to the center of the crumb. Also, by suppressing the aging of the starch in the crumb, the crumb can maintain a crispy texture during frying even if it is reheated in a microwave oven or the like.

[0013] A fourth invention to be patented is a mixture of husk flour 100 (parts by weight) composed mainly of wheat flour and 0.1 to 3.0 (parts by weight) of fine chitosan particles mixed with water. ,
A fried food characterized by baking bread with kneaded dough mixed with yeast or a leavening agent, and then covering the fried food material with a batter of chitosan-containing bread crumbs. This invention is an invention of a deep-fried food in which the surface of the deep-fried food is covered with the fried clothing according to the second invention.

A fifth invention to be patented is that a composition mainly composed of flour is coated on the outer periphery of chitosan fine particles.
For heating a microwave oven, wherein the fried food garment which has been subjected to heat treatment is attached to the inside and / or outside of the garment coated on the surface of the fried food, fried, and then frozen. It is fried frozen food.

According to the present invention, the fried food material of the first invention is coated on the surface of the fried food, and is adhered to the inside and / or the outside of the batter, fried, and then frozen and reheated in a microwave oven. It is fried frozen food.

[0016] The sixth invention to be patented is a mixture of husk flour 100 (parts by weight) containing chitosan microparticles in an amount of 0.1 to 3.0 (parts by weight), water and water. ,
Bread is baked with dough mixed with yeast or leavening agent and then crushed into chitosan-containing breadcrumbs for fried food on the inside and / or outside of the garment coated on the surface of the fried food. Let it be oiled,
It is a frozen food of fried food for microwave reheating, characterized by being frozen thereafter.

This invention comprises a fried food material having the blending ratio specified in the second invention coated on the surface of the fried food using a fried food material made into a bread crumb, and adheres to the inside and / or outside of the batter. It was made into fried food after being fried and then fried for microwave reheating.

[0018] Here, the frozen food of the fried food for reheating the microwave oven is defined by coating the middle-aged food for the deep-fried food at the manufacturing stage, cooking and processing until the frying stage, It is a food of the type in which food is frozen and distributed, and is consumed by the consumer just by heating it with an oven toaster or a microwave oven immediately before eating. Frozen foods include various fries such as processed agricultural products, processed livestock products, and processed marine products, as well as various croquettes, various cutlets, and various tempura.

The organic acid aqueous solution of chitosan has antibacterial properties and can be used as a preservative. In addition, it has applications such as a thickening stabilizer, improvement of fluidity of powder dry component, increase of bulk and improvement of texture. By coating a composition mainly composed of flour on the outer periphery of fine particles of chitosan having such properties, and using a food material for fried food obtained by applying a heat treatment to the surface of the fried food, the aggregation effect of chitosan is obtained. As a result, the protein in the crumb aggregates, making the crosslinks that occur during baking dense, strengthening the physical structure of the crumb itself, imparting water resistance, and inhibiting water from penetrating to the center of the crumb. Having crumbs also suppresses the aging of the starch in the crumbs, so that the crumbs can maintain a crispy texture when fried even if they are reheated in a microwave oven or the like. That is,
It has been found that the fried food made using this has a very good texture even when heated in a microwave oven or the like.

[0020]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail based on embodiments. <Example 1> First, as an example of a fry clothing material, chitosan derived from oil crab leg shells was prepared as a raw material of fine chitosan coated with the composition. This chitosan has a water content of 4.2%, an ash content of 0.3%, a protein of 0.02% and a degree of deacetylation of 85.9%, and has a pale yellowish white appearance. 0.5% acetic acid to 0.5% chitosan
The viscosity at% dissolution was 388 Pois. This chitosan was pulverized with a pulverizer and atomized. The particle size was adjusted to be 425 μm or less, which passes through a sieve of a 35 mesh pass.

<Experimental Example 2> As an example of a fried food material, bread crumbs, which is a composition mainly composed of flour, were produced. Sample 1 (product of the present invention) To 10 kg of flour, 40 g of the chitosan fine particles of Example 1 were added.
Add a leavening agent, salt, sugar, etc., knead, mix for 5 minutes until the dough temperature is about 30 degrees, ferment for about 1 hour, and then heat it at 180 ° C for 50 minutes to make bread, Bread crumbs that are further crushed. Sample 2 (control) 10 kg of flour was mixed with yeast, swelling agent, salt, sugar, etc., and kneaded.
After mixing for 5 minutes until fermentation, fermenting for about 1 hour, open heating at 180 ° C. for 50 minutes to make bread, and further crushed bread crumbs. Sample 3 (Comparative Example 1) To 10 kg of flour, 8 g of the chitosan microparticles of Example 1 was added, and yeast yeast, a leavening agent, salt, sugar and the like were further added and kneaded. After mixing for 1 minute and fermenting for about 1 hour, bread heating is carried out at 180 ° C. for 50 minutes to form a bread, and further crushed. Sample 4 (Comparative Example 2) 400 g of the chitosan fine particles of Example 1 were added to 10 kg of flour, and yeast, a leavening agent, salt, sugar and the like were further added and kneaded.
After mixing for 5 minutes until fermentation, fermenting for about 1 hour, open heating at 180 ° C. for 50 minutes to make bread, and further crushed bread crumbs. Here, the bread obtained in the sample 1 and the sample 3 did not show a significant difference from the bread of the control sample 2. However, it was found that the bread of Sample 4 itself had poor swelling and was brittle, and its particles were reduced by crushing when making the bread crumbs, so that it was not suitable for the bread crumbs used as the fried food batter.
The bread baking method includes an electrode method and a roasting method, but no remarkable difference was observed between the two methods in the production of bread crumbs.

<Experimental Example 3> Using the bread crumbs prepared in Example 2, an experiment was conducted to produce a white fish fry using white fish as an intermediate species. Test Zone 1 Frozen white fish, which was prepared by attaching the bread crumbs for tasting produced in Experimental Example 2 to the surface of the sponge seeds, followed by battering, and further breading the conventional bread crumbs to the outside, then frying at 180 ° C. for 3 minutes and freezing. fly. Test Section 2 Frozen white fish fried frozen after baking the breadcrumbs for tasting produced in Experimental Example 2 on the surface of the battered medium seeds and frying at 180 ° C. for 3 minutes. Test Section 3 After attaching the crumbs for tasting produced in Experimental Example 2 to the surface of the sponge seeds, battering, and further breading the crumbs for tasting to the outside, then frozen at 180 ° C. for 3 minutes and frozen, frozen white fish fly. Here, the middle type of white fish fry is about 60 g, and the weight of fried fish after frying is about 10
It was adjusted to be 0 g.

The results of the sensory test were as follows.
After a month, the sample was taken out, heated 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 such as crispness and crispness by a panel of 20 persons using a 10-point scale.

[0024]

From these results, it can be seen that the fried clothing of the present invention
The preferred texture, crispness, and crispness upon flight were well received and proved to be excellent and to withstand long-term storage. Further, it was found that Sample 3, which did not contain a sufficient additive, exhibited some effect immediately after production, but did not have an effect enough to withstand long-term storage.
Sample 4 was ineffective because the properties of the crumb itself were inferior. These effects are due to the fact that the penetration of water into the crumb itself is impeded, and at the same time the composition is coated on the outer periphery of chitosan for fried food garments,
It is considered that the divergence of water is promoted during heating. Therefore, it was confirmed that the fried clothing material according to the present invention effectively exerts the effect of chitosan on both inside and outside of the clothing.

[0026]

The first invention has a technical feature in that a composition mainly composed of flour or the like is coated on the outer periphery of chitosan fine particles as a clothing material for deep-fried foods and subjected to a heat treatment.

The second invention relates to a shell powder 10 mainly composed of flour.
0 (parts by weight) and 0.1 to 3.0 (parts by weight) of fine particles of chitosan mixed with water, yeast or a leavening agent, and the bread is baked with a dough kneaded. It is a technical feature that it is a garment for fried food that has been crushed into breadcrumbs containing chitosan.

According to a third aspect of the present invention, the outer periphery of chitosan fine particles is
It is a fried food obtained by coating a composition for a fried food, which is obtained by coating a composition mainly composed of flour and subjecting the composition to heat treatment.

The fourth invention is a husk powder 10 mainly composed of flour.
0 (parts by weight) and 0.1 to 3.0 (parts by weight) of fine particles of chitosan mixed with water, yeast or a leavening agent, and the bread is baked with a dough kneaded. A fried food, characterized in that the fried food batter, which has been pulverized into chitosan-containing breadcrumbs, is coated on the surface of the fried food.

The fifth invention is directed to a method in which chitosan fine particles
A composition mainly composed of flour is coated, and a fried food material obtained by performing a heat treatment is adhered to the inside and / or outside of a fried food surface-coated batter, fried, and then frozen. It is a frozen food of fried food for reheating a microwave oven.

The sixth invention relates to a shell powder 10 mainly composed of wheat flour.
0 (parts by weight) and 0.1 to 3.0 (parts by weight) of fine particles of chitosan mixed with water, yeast or a leavening agent, and the bread is baked with a dough kneaded. A fried food material for reheating a microwave oven, wherein the fried food material crushed into chitosan-containing bread crumbs is adhered to the inside and / or outside of a batter coated on the surface of the fried food, fried, and then frozen. Is frozen food.

According to the present invention, a coating material for fried food obtained by coating a composition mainly composed of flour on the outer periphery of fine particles of chitosan having such properties and subjecting the composition to heat treatment,
By coating and using on the fried food surface, the protein in the crumb aggregates due to the aggregation action of chitosan, making the crosslinks that occur during firing dense, strengthening the physical structure of the crumb itself, and imparting water resistance, While having the effect of inhibiting water from penetrating to the center of the crumb,
By suppressing the aging of the starch in the crumb, the crumb maintains a crispy texture during frying even when reheated in a microwave oven or the like. The fried food made using the fried food clothing material has a very good texture even when heated in a microwave oven or the like.

Continued on the front page (72) Inventor Hiroshi Hirahara 7-36-5 Kurihama, Yokosuka City, Kanagawa Prefecture Inside Nichiro Central Research Laboratory Co., Ltd. (72) Inventor Yasutaka Kumano 7-36-5 Kurihama, Yokosuka City, Kanagawa Prefecture Nichiro Central Co., Ltd. Inside the laboratory (72) Inventor Masaki Saka 7-36-5 Kurihama, Yokosuka City, Kanagawa Prefecture Nichiro Central Research Laboratory Co., Ltd.

Claims (6)

[Claims] 1. A fried food clothing material obtained by coating the outer periphery of fine particles of chitosan with a composition mainly composed of flour or the like and subjecting the composition to a heat treatment. 2. A mixture of chitosan fine particles of 0.1 to 3.0 (parts by weight) mixed with husk flour 100 (parts by weight) mainly composed of flour, and water, yeast or a leavening agent mixed therein. Baking bread with the kneaded dough and crushing the bread into chitosan-containing bread crumbs, a fried clothing material. 3. A fried food obtained by coating the outer periphery of chitosan microparticles with a composition mainly composed of flour and subjecting the fried food clothing material to heat treatment to cover the surface of the fried food. 4. A mixture of husk flour (mainly flour) 100 (parts by weight) and chitosan microparticles (0.1 to 3.0 parts by weight) mixed with water, yeast or a leavening agent. A fried food characterized by baking bread with the kneaded dough and then coating the fried food surface with a fried food batter obtained by pulverizing the bread into chitosan-containing bread crumbs. 5. The outer periphery of chitosan microparticles is coated with a composition mainly composed of flour, and a heat-treated fry clothing material is coated on the surface of the fried food inside and / or outside. Fried frozen food for microwave reheating, characterized by being attached, fried, and then frozen. 6. A mixture of chitosan fine particles of 0.1 to 3.0 (parts by weight) in a flour 100 (parts by weight) mainly composed of wheat flour, and water, yeast or a leavening agent mixed therein. The bread is baked with the kneaded dough, and the baked bread is then crushed into chitosan-containing breadcrumbs. The baked bread is then applied to the inside and / or outside of the baked batter, and then fried, and then frozen. Fried frozen foods for reheating microwave ovens, characterized in that: