JPS6147158A - Dusting powder composition for fry product - Google Patents

Abstract

PURPOSE:The titled composition, consisting of protein flour dispersible or soluble in water under neutral or alkaline conditions and a specific additive, and capable of giving fries having improved sense of eating without causing peeling of the coating from ingredients nor deformation. CONSTITUTION:A dusting powder composition for fry products obtained by incorporating mixture of 100pts.wt. one or two or more protein flours dispersible or soluble in water under neutral or alkaline conditions, e.g. egg white flour, with 2-100pts.wt. one or two or more additives selected from alkaline earth metal (hydro)oxide and roasted eggshell powder, roasted shell powder and roasted bone powder prepared by firing at >=800 deg.C, and pulverizing the fired eggshell, shell and bones with if necessary a diluent, e.g. wheat flour, in an amount of <=20 times that of the mixture. The surface of ingredients for fries is uniformly smeared with the above-mentioned composition, and the ingredients are dipped in a batter. Bread crumb is applied thereto if necessary, and the ingredients are fried in oil.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention prevents the coating from peeling off from the ingredients (seeds) of fish, shellfish, meat, vegetables, etc. during or after frying, and the texture of the batter is sticky. The present invention relates to a flour-dusting composition for fried products, which allows fried products such as fried foods, tempura, fritters, and fried chicken to be obtained without deformation.

[Conventional technology]

Traditionally, when producing fried foods such as fries, tempura, fritters, and fried chicken, ingredients such as fish, shellfish, meat, and vegetables are dipped in a flour or starch suspension (so-called batter) and then coated. The method is to either coat it in oil, or coat it with breadcrumbs and then coat it in oil. The products obtained by this method, however, have a number of drawbacks. These are the deterioration of the product value due to the peeling of the batter and the ingredients, the deformation of the product, and the unpleasant sticky, pasty texture that occurs in the intermediate layer between the batter and the ingredients.

The reason why the sticky, unpleasant texture remains is that when frying, a cavity is created between the batter and the ingredients, which causes poor heat conduction, and the moisture in the middle of the ingredients is not exchanged smoothly with the oil, causing the ingredients to lose moisture. The oil leached out and remained in the gap between the batter and the ingredients, so to speak.
This seems to be to give the impression that it is undercooked. To solve this problem, it would be better to make the frying time longer, but the surface of the fried food may be heated more than necessary and burnt.
The texture of the bread crumbs is hard and undesirable.

There are various proposals to solve the above problems.
For example, those that use a heated gelatinized solution of starch or grain flour as a coating liquid (Japanese Patent Publication No. 100241, 1973, Japanese Patent Publication No. 45-89);
A coating liquid made by adding wheat flour to an emulsion of protein and/or starch and oil (Japanese Patent Application Laid-open No. 58-201955), and a coating liquid containing an enzyme (Japanese Patent Application Laid-open No. 48-13565).

Coating liquid containing natural gums (Japanese Patent Application Laid-Open No. 52-120147)
, a method of treating ingredients with a natural gum solution and then covering them with a coating liquid containing an alkaline condensed phosphate (Japanese Patent Application Laid-Open No. 53-24040);
Method of covering the surface with foaming batter (Japanese Patent Application Laid-Open No. 5O-895
58), a method using grain flour that has been heat-treated at a specific temperature to reduce the moisture content to less than 5% (Japanese Patent Publication No. 49-19865), a method in which an ingredient treated with a coating liquid containing sodium alginate is immersed in a gelling agent solution to form a film. Method of breading after breading (Special Publication No. 49-13974), Coating liquid whose main ingredients are strong wheat flour, starch and egg white (Special Publication No. 51-33975)
etc.

[Problems to be Solved by the Invention] However, even with these methods, the above-mentioned drawbacks cannot be completely solved. In other words, the above-mentioned methods do not provide sufficient adhesion between the batter and the ingredients, especially squid.
Peeling of coating and ingredients due to frying when using materials that undergo severe heat shrinkage such as octopus, meat, white fish such as cod, fatty meat, low-grade hams and sausages with high moisture content, or frozen raw materials. When the product after frying is cut into two parts with a knife, there is a cavity between the ingredients and the batter, and the ingredients appear to be smaller, which reduces the product value. is damaged.

In such products, the contents do not fall out when eaten, or the ingredients and the batter separate into pieces, but because there is a cavity between the batter and the ingredients, heat conduction during frying is difficult. A paste-like substance remains on the inside of the batter and gives an unpleasant texture, which is undesirable. The present invention aims to solve the above-mentioned drawbacks by improving the adhesion between the batter and the ingredients, regardless of the type of ingredients or conditions.

[Failure to solve the problem]

In the present invention, one or more protein powders that are neutral or alkaline and disperse or dissolve in water are added to an alkali metal hydroxide, an alkaline earth metal oxide, a roasted eggshell powder, a roasted seashell powder, Obtain a flouring composition consisting of a mixture of one or more roasted bone powders, sprinkle this uniformly on the surface of fried ingredients, and then immerse it in a coating liquid and coat it with oil using a conventional method. Alternatively, by immersing the product in a coating liquid, breading it, and then frying it in oil, it is possible to obtain a high-quality fried product that eliminates the above-mentioned drawbacks.

Next, the method of the present invention will be explained in detail. Proteins used in the flour composition include egg white, soybean protein, wheat protein,
Lactalbumin, casein, etc. 5 Calcium hydroxide is used as the alkali metal hydroxide, and calcium oxide is used as the oxide. Roasted eggshell powder is
The most common raw material is eggshells from chicken eggs, which are heated to 800°C.
The powder that has been fired and powdered as described above is used. Roasted shell powder and roasted bone powder are made from shells of oysters, scallops, clams, etc., and bone powder is made from cows, pigs, etc.
It is used after firing at 0°C or higher and turning it into powder.

The mixing ratio of the alkaline earth metal compound, roasted eggshell/shell powder, and roasted bone meal powder to the protein powder should be 100 parts by weight of the former and 2 to 100 parts by weight of the latter. If the latter is less than 2 parts by weight, the adhesion between the batter and the ingredients will not be sufficient and a void will form between the batter and the ingredients, making it impossible to achieve the desired effect. If the amount exceeds 100 parts by weight, although sufficient adhesion between the batter and ingredients will be achieved, the batter will develop an off-taste, mainly bitterness, and an off-odor, which is undesirable.

Wheat flour or starch can be added as a diluent to the flouring composition according to the present invention for purposes such as cost reduction.

In this case, the amount of diluent that can be added to the dusting composition must be kept at 20 times or less of the dusting composition, otherwise the effect of the dusting composition will be weakened.

To produce fried products using the flouring composition of the present invention, first, the surface of the fried ingredients is uniformly coated with the flouring composition, and then dipped in a coating liquid by a conventional method.
If necessary, coat with breadcrumbs and then oil.

Note that the effects of the present invention do not change even if the battered or breaded fried food product is frozen and preserved as a frozen food without immediately frying it in oil.

〔Example〕

Example 1 5 parts of calcium hydroxide powder were added to 40 parts of egg white powder, and 40 parts of wheat flour and 15 parts of cornstarch were added and mixed to obtain 100 parts of a flour composition. After uniformly coating the surface of a fillet of purple squid (10 x 4 x 0.5 cm) with this flour composition, it was immersed in tempura batter for 185 cm.
Heat in oil for 2.5 minutes at ℃. In the resulting squid tempura, no peeling of the batter was observed, and the texture of the batter was crispy and had no sticky texture.

Example 2 Lactalbumin powder 20y, roasted eggshell powder ioP, (
Chicken egg membranes were roasted at 950° C. for 4 hours in an electric furnace and then ground to about 100 ml) 70 y of wheat flour was mixed to obtain a composition for dusting 100 y. Pork loin fillet (13X6X0.
80) was uniformly sprinkled with this powdered composition, coated and breaded in a conventional manner, and then rapidly frozen at -40°C. 2 days later, I took it out of the freezer, 185
It was oiled at ℃ for 5 minutes and 15 seconds. In this pork cutlet, the coating and pork were integrated, and there was no cavity between the coating and the meat, so even when cut with a knife, there was no separation between the coating and the meat. Also, the contact surface between the ingredients and batter was well cooked, and there was no unpleasant pasty feeling at all.

Example 3 20y of soybean protein powder, 20y of wheat protein powder.

Roasted scallop shell powder (after washing the scallop shell to remove impurities and roasting it in an electric furnace at 1300℃ for 1 hour) 1
10y
, mix 50y of wheat starch with a small mixer for 12 minutes,
Approximately 100 y of flour composition was obtained. Cod fillets (8x4
After uniformly sprinkling this flour composition on a surface (x 0.7 cm), battering, breadcrumbing,
Fried cod products were obtained by continuous frying. We randomly sampled 50 tongue fries from each product and observed the occurrence of cavities, peeling of the batter and ingredients, and the presence of pasty texture on the inner surface of the batter, but all 50 tongue fries were found to be in good condition. there were.

Example 4 100 y of powdered egg whites and roasted oyster shell powder (oyster shells were washed to remove impurities, roasted in an electric furnace at 850°C for 13 hours, and then ground to 60 mesh or less) were mixed in a small mixer at 2F. and mixed for 8 minutes to obtain approximately 102 kg of floured composition. Squid fillets (15 x 4 x 0.5 cm
) was coated evenly with this flour composition, dipped in a fritter liquid consisting of wheat flour, starch, seasonings, spices, etc., and fried with oil at 185°C for 2 and a half minutes to obtain a squid fritter product. The resulting product has a crunchy, light texture with very little pasty texture in the batter.
The product was of good quality, with no peeling or cavities between the batter and the squid inside.

:Effects of the invention] The flour composition for fried products according to the present invention can be applied to flour,
It exists on the coating liquid, which is mainly made of grain flour such as starch, and between the ingredients such as fish, shellfish, and meat, and exhibits a strong adhesive effect. When cooking, although the ingredients naturally contract and expand violently due to heat, the ingredients and the batter are heated while being integrated, so there are almost no gaps or spaces between the ingredients and the batter. Therefore, not only will the contents not fall off during processing or eating, and the batter will not peel off and cause the appearance to deteriorate, but also the fried food will cook well from the surface to the center, making it ideal for fried products. The common sticky texture caused by residual glue in the intermediate area (contact surface) between batter and ingredients is eliminated, and the commercial value of fried products is significantly increased.

Claims (1)

[Claims] For 100 parts by weight of one or more neutral or alkaline protein powders that are dispersed or dissolved in water, alkali metal hydroxides, alkaline earth metal oxides, roasted eggshell powder, roasted seashell powder, 1 type or 2 or more types of roasted bone meal powder 2-1
A dusting composition for fried products, comprising 0.00 parts by weight.