JPS6087774A - Method for improving quality of processed food - Google Patents

Abstract

PURPOSE:To improve the palatability and the quality of processed food such as fried food, paste food, etc. made from wheat flour, without lowering the taste and flavor of the food, by using alpha-starch or cereal flour containing alpha-starch. CONSTITUTION:In the preparation of fried food or food paste product using wheat flour, e.g. bean jam, croquette, or a food which is liable to lose its extract component in cooking to cause crumbling texture, e.g. GIAOZ, SHAO-MAI, hamburger steak, etc., alpha-starch and/or cereal flour containing alpha-starch obtained by heating starch having a water-content of 10-40wt%, preferably 10-35wt% and/or cereal flour having high starch content, is added, mixed or attached to the raw material of the above food.

Description

[Detailed description of the invention] [Industrial field of application] Extract flows out when making bean paste, croquettes, or cooking.
Foods that tend to have a lumpy texture, such as gyoza, shumai, and hamburger steaks (-(7) When processing foods such as fried foods or dough products using fine flour, a-starch and/or starch powder contained in it may be pregelatinized. This invention relates to a method for improving the quality of food by adding or using grain powder.

[Prior art]

Traditionally, if you make croquettes using new potatoes, they will become watery, and the bean paste will become soggy unless you boil the beans, strain them, remove the skin, cut off the supernatant, and then wring it out with a cloth. There were problems with shape and texture. In addition, when cooking gyoza, shumai, hamburger steak, etc., the extract leaks out, resulting in a lumpy texture.

As a means to improve these points, wheat flour, starch,
Bread crumbs and the like are used, but these have the disadvantage that they gelatinize, making the product sticky, and conversely, if too much is added, they become dumpling-like, impairing the texture. Flour is also used as a base for battering fried foods, etc.
If there is a large amount of adhesion, a layer similar to wheat dumplings is likely to form, which often impairs the crispy texture, and poses some quality problems as a processed food.

[Purpose of the invention]

When making croquettes, or foods that tend to have a lumpy texture due to the extract leaking out during cooking, such as gyoza, shumai, ornburger, or fried foods or dough products that use fine wheat flour, α-starch and/or Another object of the present invention is to provide a method for solving the above-mentioned problems by adding or using grain powder in which the starch content has been pregelatinized, thereby improving the texture and quality of these foods.

[Structure of the invention]

The present invention is suitable for producing foods such as bean paste, croquettes, or foods that tend to lose their extract content during heating and become chewy, or foods such as fried foods or dough products using wheat flour that have a moisture content of 10 to 40%. obtained by heating grain powder with a high starch and/or starch content in wt%,
A method for improving the quality of processed foods, characterized by adding grain powder in which α-starch and/or contained starch has been pregelatinized, the method comprising: adding grain powder in which α-starch and/or contained starch has been pregelatinized. The powdered grains retain their original shape even when swollen by absorbing hot water and do not become pasty, so that processed foods with improved texture can be obtained without impairing the flavor of the processed foods.

To explain the present invention in more detail, when producing processed foods that tend to become watery, foods with high water content and poor shapeability, or processed foods that tend to release extracts during cooking,
In order to improve these drawbacks, conventionally, wheat flour, starch,
Bread crumbs or textured soy protein were used, but
If a starchy material is used, it will become sticky and sticky during heat treatment, and if too much is added, it will become like a dumpling, and even if the amount added is appropriate, both disadvantages will occur. The texture of the resulting food is reduced, and when textured soybean protein is used, the formability and flavor of the food are significantly reduced, and in any case, the quality of the resulting food is deteriorated. Ta.

Therefore, as a result of various researches to eliminate these drawbacks, we found that instead of wheat flour, starch, etc.,
% by weight, preferably 10-35% by weight of starch and/or
Or obtained by heating grain flour with high starch content, α
- By adding and mixing or adhering starch and/or starch-enriched grain powder to raw materials, processed foods with improved formability and texture can be obtained without impairing the flavor of the processed foods. I found out.

An experimental example will be shown on the quality improvement properties of processed foods of the present invention of grain powder in which α-starch or contained starch has been pregelatinized.

Add water to flour and make the moisture 15% by weight (raw material person), 25
Weight% (raw material B), 30 weight% (raw material 0), 40 weight%
(Raw material D) and 50% by weight (Raw material E), pass through an extruder with steam passed through the jacket, and extrude it through a nozzle to expand it, and produce a flour with gelatinized starch that foams into a rod shape. Flour powders A and B are obtained by coarsely pulverizing this (to the same level as commercially available bread crumbs), immediately drying it, and further pulverizing it to 50 mesh or less, and gelatinizing the starch according to the moisture content of the raw material.

I made 0, D, Ei. In addition, sample F was prepared by manufacturing bread according to the method for manufacturing white bread, producing bread crumbs from this, drying, and pulverizing to less than 30 pieces per loaf.

Put each powder 209 obtained into a 500CC beaker,
Add 30f of boiling water to this, stir with a spoon to absorb water evenly, and observe the state after absorbing the water. As a result, A, B, and 0
It retained its original shape, swelled sufficiently, and had elasticity when pinched with fingers, and had a solid, elastic texture.

D retains its original shape, but when pinched with fingers, the elasticity is A.

Although it is slightly lower than B and O, it does not stick to the hands, and the texture is somewhat less elastic than A, B, and O, but it has sufficient elasticity compared to E and F. was. I and F absorbed water and lost their original shape, had almost no elasticity when pinched with fingers, and had a chewy texture.

Further, when an experiment similar to the above was conducted using cornstarch, similar results were obtained.

From the above experiments, starch or grain powder obtained by gelatinizing raw materials with a water content of 40% by weight or less, particularly preferably about 35% by weight or less, is a starch obtained by gelatinizing a material with a water content of 50% by weight or more. It has also been found that the physical properties are significantly different from those of grain powder.

Cereal powder or α containing starch used in the present invention
- Raw materials for starch include wheat, barley, pigeon wheat, rice,
Grains such as potatoes, corn, chestnuts, and millet, powders thereof, or starches obtained from these grains are suitable.

As a method for gelatinizing starch in these raw materials, the water content is reduced to 10 to 40%, preferably 10 to 55%.
If the starch is pregelatinized at a temperature of 80°C or higher, preferably 100°C or higher, the object of the present invention can be fully achieved, but usually the product temperature is lowered under pressure. By heating to 100° C. to 500° C., then rapidly reducing the pressure, and performing swelling and dehydration, a powder of α-starch or starch-containing pregelatinized grains of good quality can be obtained. for example,
You can put the raw material into a pressure cooker, send or generate superheated steam to gelatinize the starch in the raw material, and then rapidly reduce the pressure, or use a screw extruder to heat and pressurize it and extrude it through a nozzle. Starch can be easily pregelatinized using a commercially available pressure cooker or extruder, etc., using a method such as swelling.

The powder of gelatinized starch or starch-containing gelatinized grains may be selected in the form of breadcrumbs or powder with an appropriate particle size depending on the type of processed food to which it is added.

In addition, milk, powdered milk, soybeans, spices, seafood, seaweed, vegetables, fruits, or their flavor pigments, etc. are added and mixed in advance to starch and/or grain powder with a high starch content, and then As mentioned above, by pregelatinizing starch, not only can the nutrition be enhanced, but since pregelatinized starch is rich in flavor retention, it is possible to improve the flavor and color of processed foods to which it is added. You can get rich food.

For seafood, for example, krill powder can be added to enhance nutrition, improve flavor, and give it a shrimp-like color. As seaweeds, you can add kelp, wakame, and seaweed powders, and as vegetables, you can add dried vegetable powders, such as dried #1 spinach powder, to obtain bright green α-starch as well as nutritional enrichment. Alternatively, it is possible to obtain grain powder in which the starch contained therein has been gelatinized. Further, as for the fruit, you can select and add any fruit according to your taste, but for example, grated apples may be added. In this case, since there is a lot of water, this water can be used to adjust the water content before gelatinizing the starch. The amounts of milk, vegetables, etc. mentioned above are optional, but krill, dried vegetables, etc.
It is preferable to add seaweed powder or the like in an amount of about 10% by weight based on starch or grain powder.

The amount of α-starch and/or grain powder containing α-starch that has been pregelatinized varies depending on the type of processed food and its moisture content, but it is usually sufficient to achieve its effect by adding 1 to 28% by weight. can do. Of course, there is no problem in adding more than this as an extender to the side pipe.

Next, the advantages obtained by the present invention will be described.

It is easy to make croquettes using new potatoes, but when making croquettes using new potatoes, adding the α-starch of the present invention and/or grain powder containing gelatinized starch makes it easier to make croquettes with water. Croquettes with no bitterness, excellent shapeability, fluffy powdery texture, and improved texture can be obtained.

Next, the filling made by removing the skin from the boiled beans has a high water content and needs to be squeezed with a cloth, but it is possible to add the α-starch of the present invention and/or the grain powder obtained by gelatinizing the contained starch. The water content is controlled by its water absorbency, there is no need to wring it out with a cloth, and there is no glue-like appearance that occurs when ordinary starch is added. You can get the bean paste.

In addition, Shumai, whose extract leaks out when cooking and heating,
When producing dumplings, hamburgers, etc., by adding the α-starch and/or grain powder containing α-starch of the present invention, there is little loss of extract or deformation, and the product is elastic, soft, and has a good taste. product is obtained. In this case, if α-starch and/or cereal powder containing α-starch is added after being moistened with milk, the flavor can be particularly improved. In this case, it is preferable to use powder having a particle size comparable to that of bread crumbs.

Next, when making tempura, use it as a base for adding breadcrumbs.
When the α-starch of the present invention and/or grain powder containing pregelatinized starch of the present invention is used as a substitute for wheat flour, it is particularly advantageous to use the α-starch and/or the grain powder containing the starch, which eliminates the formation of a lumpy layer. A product with an excellent crunchy feel can be obtained.

As a batter for fried foods, for example, when making fried chicken or fried batter, use α-starch and/or grain powder with gelatinized starch instead of wheat flour, either as is or mixed with wheat flour. When using yoshishi or karishi with a particle size similar to that of bread crumbs, it will puff up to a white color and give a beautiful finish. Also, when making kneaded products,
By adding α-starch and/or grain powder in which the starch contained therein has been gelatinized, a product with a rough texture can be obtained.

Next, Examples will be described. First, an example of the production of grain powder in which the α-starch and the starch contained therein used in the Examples will be pregelatinized will be shown.

Flour with a moisture content of 24%, which is obtained by adding 15 kg of warm water and 1 kg of salt to 100 kg of wheat flour with its starch pregelatinized, is continuously put into a jacket-heated extruder, heated to about 135°C under pressure, and extruded into a nozzle. The foamed and expanded starch gelatinized flour is extruded into a rod shape, taken out while being stretched in the extrusion direction, and then dried and crushed to form bread crumbs. After further drying, the flour is crushed and the starch is gelatinized. I got it.

A spinach-containing powder was prepared in the same manner using 100 ml of wheat flour, 90 yu of wheat flour, and 1 oz of dried spinach powder. Although this powder was not used in the examples, it can be used in the same way.

[alpha]-Corn starch A mixture of 100 g of corn starch and 10 kg of warm water was added to the corn starch with a moisture content of 20 times, and then applied to an extruder in the same manner as in the previous example, to obtain dried breadcrumb-like products and powdered [alpha]-corn starch in the same manner.

Corn powder with a water content of 20% by weight, obtained by adding 10 kg of corn powder to 10 kg of warm water, was used in the same manner as in the previous example to obtain corn powder in which the starch contained was gelatinized.

Put pearl barley with a water content of 12% by weight into a pigeon flour food puffing machine that has gelatinized the starch contained in it.
Superheated steam at 180°C was introduced, heated under pressure for 20 minutes, and then rapidly returned to normal pressure to produce puffed pigeon wheat, which was crushed to obtain pigeon flour with gelatinized starch.

Example 1 After boiling new potatoes (moisture 80%), add 10% by weight (approximately 50% starch) of gelatinized corn powder and mash with a potato matsusha, fry onion and minced meat in butter, add salt and koshiyo. 20% by weight of ingredients seasoned with
The mixture was mixed, shaped, coated, and heated with oil F and H at 160°C to 180°C to make croquettes. Croquettes were made in the same manner as above, except that the corn powder containing gelatinized starch was removed as a control. The control croquettes had the disadvantage of being soft and difficult to shape. As a result of a sensory test conducted by a panel of 30 people on the croquettes of the present invention obtained as described above and the control croquettes, 28 people found that the croquettes containing corn powder containing gelatinized starch were more chewy. The respondents answered that it was delicious, and the controls said it was watery and flavorful.

Example 2 10% by weight instead of corn powder containing gelatinized starch
Croquettes were made in the same manner as in Example 1 using wheat flour whose starch content had been pregelatinized.

As a control, we used a wheat flour substitute whose starch content had been gelatinized.
Croquettes were made in the same manner as in Example 1 with the addition of 10% by weight of wheat flour.As a result of a sensory test conducted by a panel of 30 people, all of them found that the croquettes to which the flour containing gelatinized starch was added had a chewy texture. They answered that it was delicious, and that the control item was pasty and tasted like soft fried dumplings.

From the results of Example 1.2, it was found that the addition of grain powder containing gelatinized starch to processed foods not only serves as a water absorbing agent, but also has the effect of improving quality by creating the texture of croquettes.

Example 3 α-Corn starch powder 8 on onion paste 4001
After adding ground pork 4002 to the mixture of 0f and mixing well, it was seasoned with salt 167, sugar 2゜2, soy sauce, and chemical seasonings, wrapped in a commercially available shumai bag, and steamed for 20 minutes to make shumai. . As a control, shumai was made in the same manner as above using 80 f' of corn starch as a substitute for α-corn starch powder, and a sensory test was conducted by a panel of 30 people. As a result, 26 people found that they did not like α-corn starch powder. , answered that it was soft but chewy and tasty, while the control product was elastic but hard and tasteless. Three of the remaining four respondents said they did not know, and one said that the control product was chewy and tasted like a commercially available product.

Example 4 1 quartered Chinese cabbage, 1 green onion, 10f ginger
Cut it into minced meat, add and mix the soy flour that has gelatinized the starch, then add 500 f of minced pork, add soy sauce, miso, and sesame oil, wrap it in a gyoza skin, and steam-fry for 20 minutes. . As a control, the starch content was α
Make gyoza in the same way, removing the flour that has turned into flour, 3
As a result of a sensory test conducted by a panel of 0 people, 27 people found that the shigyoza with starch content and wheat flour was moderately soft and elastic, easy to eat, and had a good eating point and taste. The response was that the ingredients were hard and the ingredients were a bit messy.

Example 5 120 tons of onions were chopped, 501 tons of wheat flour containing gelatinized starch was added to this, and 500 tons of ground beef was added to this.
? , added one egg, seasoned with salt and Koshiyo chemical seasoning, mixed well, shaped it, put oil in a frying pan and made a grilled hamburger. As a control, hamburgers were prepared in exactly the same manner except that commercially available bread crumbs 501 were added to a flour substitute containing gelatinized starch, and a sensory test was conducted using a panel of 26 people. 22 people said that the hamburger steak made with wheat flour, in which the starch content has been gelatinized, had tender meat, good texture, and was delicious, while the hamburger steak made with commercially available breaded hamburger 9 was hard and crumbly. The remaining four respondents answered that the commercially available breaded hamburger steak looked like a hamburger steak.

From the above Examples 3 to 5, it can be seen that by adding and mixing α-starch or grain powder obtained by gelatinizing the starch contained therein, the quality of the meat becomes softer and the texture is improved.

Example 6 A paste with a water content of 75% made by boiling and straining red beans.

160 t of α-cornstarch powder was added to 2 and mixed to sufficiently absorb water, and when sugar was added to make rice balls, they adhered well and had good shaping properties.

In addition, when a panel of 35 people was asked to judge the quality of starchness, flouriness, and texture, there were no responses regarding starchness and flouriness, and it was not possible to judge that the texture was particularly abnormal. I couldn't. Most respondents answered that the product containing cornstarch 1602 as a substitute for α-cornstarch powder was a paste-filled product.

Example 7 Vegetable tempura was made using flour in which 10% by weight of wheat flour containing starch had been pregelatinized was mixed.

When a sensory test was conducted on a panel of 30 people, all of them answered that it was crispier and more delicious than the one made using only wheat flour.

The same was true for shrimp tempura.

Although we have explained examples in which α-starch and grain powder containing starch that has been pregelatinized are used alone, a mixture of these or a mixture of starch and starch-containing grain powder can be used. Of course, the alpha version of scales can also be used in the same way.

Example 8 Instead of starch used in making sausage,
Sausages were produced in a conventional manner except that wheat flour containing 10% by weight of starch was gelatinized. The resulting sausage is compared to conventional sausages using starch,
It had a texture similar to No Mu.

Example 9 When producing kamaboko, instead of the conventionally used starch, wheat flour containing gelatinized starch was added to the raw material,
The kamaboko obtained by producing kamaboko by a conventional method is
Compared to conventional products, it has a stronger texture, is more elastic, and has a better texture.

Patent Applicant: Agent for Agel Foods Co., Ltd. Katsute Yoshimine Continued Amendment Written on January 21, 1985 Manabu Shiga, Commissioner of the Patent Office 1, Indication of Case: Patent Application No. 196011, filed in 1980, Title of Invention: Processed Foods Quality improvement method & relationship with the case of the person making the amendment Patent applicant address 42 Tehiro, Kamakura City, Kanagawa Prefecture Name Agel Foods Co., Ltd. Representative Seki Acupuncture & amendment in column 2 of the detailed description of the invention in the specification subject to amendment Contents (1) Next to the last line of page 21 of the specification, the following Example 10゜1
Add the descriptions of 1 and 12.

Example 10゜Ming+tflll Among the production examples of old pregelatinized grain powder, a breadcrumb-like pulverized product of wheat flour with pregelatinized starch was prepared.
H-, j: ゛After applying a thick batter for frying to the shrimp, it adheres to the surface of the shrimp, and when fried, it swells to a white color and produces fried shrimp with flowers like white rime. It has a pleasant texture and can increase the value of visually appealing foods.

〃 In addition, 7 flour for watery horse mackerel, oysters, etc.
The same result was obtained when a part of the batter was replaced with the pregelatinized flour of the present invention, or when the powder and egg were added, and then the breadcrumb-like pulverized product was applied.

Example 11: A sardine fillet was dusted with a mixture of 5 parts of wheat flour and 5 parts of pregelatinized flour, and after 10 minutes, 2 rais were made. There was almost no oil spatter and no oil stains. The amount was small, and the fries were quince and had a good flavor, making the fries an improvement.

Example 12: When 1 part of pregelatinized flour was added to 9 parts of wheat flour and mixed, the flour was light and workability was improved. When rolled thinly,
It has been found that it is possible to produce gyoza skins with excellent transparency, which has been desired for a long time, without any tearing of the skin.

Claims (1)

[Claims] 1. When manufacturing foods such as croquettes, foods that tend to lose their extract content during cooking and become chewy, and foods such as fried foods or dough products using wheat flour, water content of 10. It is characterized by adding or using grain powder in which α-starch and/or contained starch has been gelatinized, obtained by heating ←-9INiffp powder of grains with a high starch content of ~40% by weight. A method for improving the quality of processed foods. 2. Pressure and heat starch with a moisture content of 10 to 40% by weight and/or grain powder with a high starch content using a screw molding extruder, and foam and extrude it through a nozzle at a product temperature of 100°C or higher, or Or, when manufacturing food, use a puffed food manufacturing machine to heat the pressurized product to a temperature of 100 to 300°C, then rapidly reduce the pressure, and then use the expanded α-starch and/or the grain powder that has been gelatinized with the starch contained therein. A method for improving the quality of processed foods according to claim 1, which comprises adding or using the method. 5. The method for improving the quality of a processed food according to claim 1 or 2, wherein the food is a processed food obtained by grinding beans or potatoes. 4. A patent claim in which the α-starch and/or grain powder containing α-starch is obtained from wheat, barley, barley, rice, potato, corn, chestnut, millet starch, or grains. A method for improving the quality of processed foods according to any one of items 1 to 5. 5. Grain powder with alpha-starch and/or starch content added to milk, skim milk powder, soybeans, spices, seafood, seaweed, vegetables, fruits, or their flavorings during production. Claim 1 that uses
The method for improving the quality of processed foods according to any one of items 1 to 4. 6. The method for improving the quality of processed food according to any one of claims 1 to 5, wherein the processed food is gyoza, shumai, or nonpag.