JPS61152253A - Mixture for coating of fried food - Google Patents

Abstract

PURPOSE:To obtain a mixture for the coating of fried food, having characteristics suitable for chilled food, frozen food, etc., by adding salt, seasoning, etc. and a specific vegetable protein component to whear flour and/or starch. CONSTITUTION:Whear flour and/or starch are mixed with salt, seasoning, etc. and about 20-80wt% particularly processed crushed material of vegetable protein. The crushed material can be prepared by kneading a raw material containing vegetable protein (e.g. cereal flour such as cornmeal, wheat flour, etc., soya molk, gluten containing wheat protein, etc.) with an extruder together with water under high temperature and pressure, extruding through a die nearly along the centrifugal direction to the axial direction of the screw, cutting the extruded material into fine pieces along the direction parallel to the extrusion direction, and crushing the cut pieces. The stickiness of the coating material caused by the water migrated from the food material and the peeling of the coating during cooking can be prevented.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention is a deep-frying batter mix, that is, a mixture containing at least one of wheat flour and starch as the main ingredients, and salt, seasonings, etc. as auxiliary ingredients. The present invention relates to a composition that can be used as a batter for deep-fried foods such as Tateta-age, and particularly to a mix for deep-fried batter that is suitable for use in chilled foods, frozen foods, and the like.

(Conventional technology) In general, karaage is a food made by coating meat, seafood, vegetables, etc. with seasonings such as flour or starch, etc., and then deep-frying it. Meat, fish, etc. are soaked in a seasoning liquid, sprinkled with flour, etc. as mentioned above, and then fried.More recently, flour, starch, salt, spices, seasonings, etc. have been mixed in advance to make the batter. Various dedicated mixes have been proposed and are also commercially available.

- For example, a powder base material for deep-frying, which is a starch material mainly composed of wheat flour and modified starch, and chemical seasonings, natural seasonings, spices, etc., is mixed uniformly, and this is formed into irregularly shaped particles. There is a method of grain processing (Patent application 1982-822)
49>. This was proposed especially for deep-frying frozen meat.

As another example, it is made by blending coarse grains of wheat endosperm, starch, and seasonings! There is a batter material for frying (Special Publication Act 55-445,
85>. This is characterized by using wheat endosperm coarse grains (semolina), which is an intermediate product produced in the wheat flour milling process, as the main raw material. It is stated that it exhibits excellent processing suitability both as a type and as a wet type used by dissolving in water.

In addition, examples of Tatetaageyonin include a mix made of wheat flour, starch, salt, seasonings, etc. as main ingredients and powdered soy sauce added (Special Publication Publication No. 55-44583); Clothing material mixed with
135> etc.

These methods simplify the troublesome preparation of seasoning liquid, pickling, and sprinkling with potato starch to just dissolving the mix or batter material in water and dipping the ingredients in this, and the time required for dipping. The aim is to significantly shorten the time period.

(Problems to be Solved by the Invention) Characteristics that are normally required of a deep-fried batter mix include, for example, when it is dissolved in water, it is well dispersed and does not form a so-called mako, and when it is sprinkled on food materials, it is uniformly dispersed. Examples include not adhering to the food and not peeling off, but as its use in chilled foods and frozen foods increases, it also causes sticky coatings (so-called "crying") due to moisture absorption from food materials during distribution and storage.
Various new characteristics have now been added, including no peeling of coating materials, no change in flavor or texture during distribution and storage, and hygienic properties.

Therefore, it is desirable that a mix for deep-frying batter has these various characteristics, but conventional mixes for deep-frying batter do not necessarily completely satisfy these requirements.

For example, the method described in JP-A No. 50-82249 involves blending raw materials such as wheat flour and modified starch with seasonings and other ingredients and granulating them into irregularly shaped particles. This prevents the meat juices from seeping out. According to this publication, the granulation process is performed by crushing and granulation, and even if the raw material composition is the same, when it is in the form of pellets, granules, or powder, the above-mentioned effect of preventing meat juice exudation is not sufficient and palatability is also reduced. It is stated that. Therefore, by this method, it is possible to obtain a clothing material that prevents so-called "weeping", but since the shape is an amorphous particle, its application is limited, and it does not meet the various requirements mentioned above as a clothing material. It cannot be said that it satisfies the requirements. Moreover, crushing and granulation is an uneconomical method that causes a lot of loss.
It is also difficult to obtain hygienic products.

Furthermore, the clothing material described in Japanese Patent Publication No. 55-44585 uses coarse wheat raw material instead of conventional wheat flour.

However, since this can also be said to be a type of amorphous particle, it cannot be said that it can meet various demands like the clothing material produced by the method described in JP-A-50-82249.・Furthermore, the above-mentioned Special Publication No. 55-44 regarding Tateta-age mix
The invention described in No. 583 and No. 56-54135 is
By blending powdered soy sauce, powdered soy sauce, and other powdered materials, it is possible to simplify dipping in terms of shortening dipping time, etc., but it is not designed for use in frozen foods, chilled foods, etc. -4,- Therefore, it cannot be said that it is suitable for these uses.

The present invention aims to improve the shortcomings of conventional mixes for deep-frying, and to provide a mix for deep-fried batter that has characteristics that make it suitable for use in, among other things, applications such as chilled foods and frozen foods.

(Means and effects for solving the problems) According to the present invention, the above-mentioned various problems can be solved by using at least one of wheat flour and starch as the main ingredient, and salt, seasonings, etc. being mixed in advance as auxiliary ingredients. For deep-frying batter mixes, raw materials whose main component is vegetable protein are extruded in the circumferential direction from a die at the tip of an extruder, shredded in a direction transverse to the extrusion direction, and then pulverized. The problem is solved at once by a mix for frying batter, which is characterized in that the pulverized material occupies at least a part of the above-mentioned main material.

That is, the present invention replaces at least a part of the wheat flour and starch, which have been the main ingredients even in conventional frying batter mixes, with a crushed material made by specially processing vegetable protein, thereby achieving the desired effect. The goal is to achieve the following objectives. In the present invention, this pulverized material is specified by the processing method, but this is because it is difficult, or rather impossible, to specifically regulate this material based on its physical properties. The proportion of this pulverized material in the mix for frying according to the present invention is not critical as it depends on the composition of the material, the type of food (ingredients) to be used, etc. From the viewpoint of sufficient expression of the effect of preventing liquid permeation and the effect of preventing deterioration of the flavor of the food concerned, and improving the suitability for use in frozen foods and chilled foods, the lower limit ratio is about 20% by weight, and the lower limit is about 20% by weight. In some cases, the upper limit of the proportion is about 80% by weight, taking into account the influence on texture and other organoleptic characteristics.

Wheat flour, which can be one of the main ingredients in the frying batter mix according to the present invention, is blended in order to improve the adhesion of the mix to foods and improve texture. In some cases, part or all of wheat flour may be used, so the amount to be added is determined by taking this into account. Therefore, if wheat flour is used as a separate ingredient in the mix, it is usually soft flour and accounts for approximately 60% by weight of the entire mix. % or less.

Starch, which can be used as the other main ingredient, can be used to adjust the texture, improve the adhesion of the mix to food, improve the dispersibility of the mix in water, and hygroscopic ingredients (for example, powdered soy sauce used in Tateta fried batter). However, since starch may be used as a raw material for the above-mentioned pulverized material, the amount of starch to be added is determined in the same way as the above-mentioned wheat flour, taking this into consideration. , this starch is also added to account for about 60% or less by weight of the total mix.

Any type of starch that is edible can be used, including potato starch, wheat starch,
Corn starch is preferred.

The auxiliary materials in the frying batter mix of the present invention, such as salt, seasonings, spices, etc., can be blended in the same amounts and proportions as in conventional frying batter mixes, and as is well known in the art, these auxiliary materials In addition, auxiliary materials such as thickeners (natural gums, modified starches, etc.) and sugars (sugar, glucose, fructose, etc.) can also be blended. When making a deep-fried batter mix exclusively for Tateta-age, powdered soy sauce is further blended, but this is added so as to account for at least 10% by weight or less of the entire mix.

The frying batter mix according to the present invention can be produced very easily by collecting the above-mentioned ingredients in a predetermined ratio and stirring them in a conventional mixer.

The above-mentioned pulverized material, which is the most important ingredient in the frying batter mix according to the present invention, is mainly made of vegetable protein.
It can be obtained by pulverizing a good quality material manufactured by the method disclosed in Japanese Patent Application No. 59-226926 filed by the present applicant, but for convenience, this will be explained below. .

Raw materials containing vegetable proteins, such as flours such as wheat flour, corn flour, rice flour, barley flour, and rye flour; The main raw materials are gluten containing protein and plant proteins such as processed foods (including mixtures thereof), which are kneaded together with water under heat and pressure using an extruder. It is extruded through a die of various shapes in the circumferential direction, that is, in the axial direction of the extruder screw, and in a centrifugal direction to form molded products such as rods, sheets, tapes, flakes, etc. It is shredded in parallel directions and then ground further. In addition to vegetable proteins, starch, fats and oils, seasonings, spices, coloring agents,
Auxiliary materials such as fragrances can also be used.

Water is added to these raw materials in an amount of about 10 to 401% by weight, and about 20 to 50% by weight as moisture of the raw materials. In addition, if necessary, livestock meat, poultry meat,
There is no problem in adding animal protein such as seafood. In this case, a unique flavor and flavor can be added to the final fried batter mix.

, the processing in the extruder has an internal temperature of approximately 100
It is carried out at ~200°C and a pressure of 40 ko/am2 or more. Although the shape of the die is as described above, it is preferable that the hole of the die expands toward the outside of the circumference.

The molded product extruded from the extruder in this manner has a so-called three-dimensional network structure.

This is because when the protein raw material is heated and pressurized in the extruder and pushed toward the tip, it is compressed and kneaded many times by the outer surface of the screw and the inner wall of the cylinder, and as a result, it is extruded in layers. It is. At this time, the moisture turns into water vapor, causing the extrudate to swell somewhat in plan, and at the same time forming numerous bridges between the layers.

This extruded product is then shredded parallel to the extrusion direction into a width of about 0.5 to 201 L, generally about 2 to 10 m, and then pulverized. Shredding in this way is a major feature of the frying batter mix of the present invention, and if it is crushed without being shredded at all, or if it is shredded but in a different direction, Even if various other compounding materials are added to this, a clothing material having the quality targeted by the present invention cannot be obtained. By shredding the material in a direction parallel to the extrusion direction, that is, in the direction of fiber flow, and then pulverizing it, the characteristic fiber structure of the molded product is transferred to the pulverized material, and each particle of this material is This is thought to be because the fibers still retain their fibrous structure even though they are fine, and if the fibers are shredded or crushed while ignoring the direction of the fibers, a crushed product with these characteristics cannot be obtained. It is...

The pulverization can be carried out using a normal pulverizer, and there are no particular restrictions on the particle size after pulverization, so it can be set as appropriate depending on the type or purpose of the fried food for which the mix of the present invention is used. Generally 20 to 100 for etc.
The particle size can be adjusted to a mesh size.

(Effects of the Invention) The frying batter mix of the present invention can be used as it is or after being dispersed in water, and has extremely good adhesion to food materials. It also has extremely good dispersibility in water and does not cause lumps.

This mix shows particularly good processing suitability for frozen foods and chilled foods, and does not cause the coating material to "weep" due to water exudation from the food ingredients, nor does the coating material peel off during transportation or cooking. Furthermore, the flavor and texture will not deteriorate even if stored for a long time in a frozen or chilled state, and the pulverized material whose main component is vegetable protein is obtained by processing under high temperature and high pressure. Therefore, we can provide a hygienic mix.

(Test Examples and Roadside) Next, the present invention will be specifically described with respect to test examples and manufacturing examples.

Tadashi 11 ([Summer] Preparation of mix for frying a) Mix of the present invention A raw material consisting of 60 parts of defattened soybeans and 40 parts of wheat flour (semi-strong flour) was added with water to adjust the moisture content to 35%, and then put into an extruder. - 1130℃, pressure 60kG/0
12 mm, and extruded in the circumferential direction through a slit die (50 vex 4--). The obtained molded product was shredded into 111 width pieces using a cutting machine for noodle making, and then ground into pieces of .20 mesh or less to obtain a pulverized material. A mix according to the invention was prepared by mixing 40 parts of this with 30 parts of thin-blade wheat flour, 15 parts of potato starch, 10 parts of common salt, 3.5 parts of spices and 1.5 parts of sodium glutamate.

b) Control mix Mix the same method as the inventive mix in item a) above, except that the extruded material is pulverized into 20 meshes or less without being shredded, using the same ingredients and ratio as above. A control mink, .

(If) Test method and results The inventive mix and the control mix were sprinkled on frozen chicken, stored at -5°C and -20'C for 20 days, and the condition of the batter was visually observed. The results are shown in Tables 1 and 2 below. It was as shown in

Table 1 (Products stored at -5°C) Next, when we visually observed the condition of the batter that had been naturally thawed at room temperature for the items stored at -5°C, no "weeping" was observed in the batter made from the mix of the present invention. In contrast, the batter made with the control mix exhibited a completely "weeping" state.

Furthermore, when these were sautéed in oil at 180°C and a sensory test was conducted by a panel of 20 experts, all of the panels were satisfied with the appearance,
It was determined that the food prepared with the mix according to the present invention was superior in both texture and flavor.

The mix of the present invention had extremely good fluidity and could be smoothly measured, filled, and packaged, and no clogging of the mix due to agglomeration of the mix occurred in the hopper or transport piping.

Production Example 1 A raw material consisting of 80 parts of defatted soybean flour and 20 parts of wheat gluten was added with water to a moisture content of 30%, loaded into an extruder with an internal cylinder temperature of 130°C, and was heated to a pressure of 5.
Slit at 0 kg/cs2 (5011X 4111
1) and extruded in the circumferential direction. After the obtained molded product was left to cool for about 2 minutes, it was shredded into 4U+ width pieces using a cutting machine for noodle making, and the shredded material was pulverized to obtain 40 to 80 mesh pieces of pulverized material (raw material for the mix of the present invention). Using this, a mix was manufactured according to the formulation shown in batter 3 below.

Table 3 Compounds No. 001 to 2 were used as mixes for fried rice, and compositions No. 3 to 5 were used as mixes for fried chicken, and both were of excellent quality. Note that formulations Nos. 094 and 5 were dry types, and the others were wet types, and the wet types showed good water dispersibility.

When frozen chicken was coated with each of these mixes, frozen and stored for 3 weeks, and then thawed, no moisture leaked into the batter either during storage or after thawing, and there was no peeling of the batter. I was not able to admit.

When these were soaked in oil using a conventional method, they all had very good appearance, flavor, and texture, and there was no peeling of the batter in the middle of the oil.

Production Example 2 Raw materials consisting of 90 parts of strong wheat flour and 10 parts of squid powder,
A pulverized material was obtained by processing in the same manner as in Production Example 1. A mix was prepared by blending 25 parts of thin-blade wheat flour, 20 parts of corn starch, 7 parts of common salt, 5 parts of powdered soy sauce, and 3 parts of spices to this pulverized material. This mix can be used as a batter with squid flavor.

The batter using this mix had good adhesion to food materials, and no "weeping" of the batter was observed during frozen storage and thawing.

Production Example 3 Raw materials consisting of 50 parts of defatted soybean flour, 30 parts of corn flour, and 20 parts of potato starch were treated in the same manner as in Production Example 1 to obtain a pulverized material. This pulverized material was mixed with other ingredients in the same raw materials and ratios as in Production Example 2 to obtain a mix for fried chicken batter. This mix also showed good quality as a frying coating for frozen and chilled foods, similar to those of the above-mentioned production examples.

Claims (2)

[Claims] (1) In a frying batter mix that has at least one of wheat flour and starch as the main ingredient, and salt, seasonings, etc. as sub-ingredients, the raw material containing vegetable protein as the main ingredient is passed around the circumference from the die at the tip of the extruder. A mix for fried batter, characterized in that at least a part of the main material is a crushed material obtained by extrusion molding in the direction of extrusion, shredding in a direction parallel to the extrusion direction, and then pulverizing. . (2) The above pulverized material accounts for 20 to 80% by weight of the entire mix.
The mix for frying batter according to claim 1, characterized in that it accounts for .