JPS63233751A - Mixed powder for food fried without coat - Google Patents

Abstract

PURPOSE:To obtain mixed powder for food fried without coat, suitable for simple cooking under heating by electronic oven, by blending a slightly hydrating granular substance, e.g. ground nuts or grains such as sesame properly with high protein powder, grain flour and/or starch and a coloring matter. CONSTITUTION:A slightly hydrating granular substance comprising >=90wt.% particles having 0.2-2.0mm particle diameters is used. One or a combination of glair powder, whole egg powder, casein powder, wheat flour and soybean protein powder having integrity is used as high protein powder. Wheat flour, corn flour and corn starch are preferable as grain flour and/or starch. A color matter having a color toner preferable as a food fried without coat is suitable. One or a combination of well-known powdery fats and oils, seasoning and spice is used. The blending ratio of mix powder is about 10-80wt.% slightly hydrating granular substance, 2-30wt.% high protein, 10-40wt.% grain flour and/or starch, 0.3-3wt.% coloring matter, 5-25wt.% seasoning, 1-7wt.% spice and 1-15 powdery fats and oils.

Description

Detailed Description of the Invention [Technical Field] The present invention relates to a mixed powder for deep-frying that is suitable for cooking in a microwave oven. This invention relates to a mixed powder for deep-frying to obtain foods with similar appearance and texture.

``Prior Art and its Problems'' Conventionally, fried chicken, horse mackerel, smelt, vegetables, etc., have been cooked by coating the ingredients with wheat flour or special honey powder and then frying them in oil. However, because it is fried in oil, there are problems such as oil splashes, the risk of catching fire, and how to clean up the edges of the oil, and it lacks the convenience of being easy to make even if you fry it in small quantities.

In order to solve these problems, it has been proposed to prepare fried tofu-like foods by cooking in an oven or the like. For example, JP-A-58-89152, JP-A-54-
No. 98347 and Japanese Unexamined Patent Publication No. 57-125667 disclose mixed flour that can be baked in an oven or the like and fried in oil to obtain the appearance, texture, and flavor. However, cooking methods using these mixed flours and baking them in an oven etc. take longer than frying, and are not convenient enough to make small amounts easily. It wasn't something.

In order to solve the above problems, is it possible to think of a method of cooking in a microwave oven?The above method can be adopted using the conventional fried chicken mix powder for deep-fried tofu or the fried chicken mix powder for ovens as mentioned above. If the surface temperature of the food is 1
Since the temperature does not reach 00℃ or higher, the color will not be browned properly, and even if coloring is not added to the mix, the cooking time is too short so the color will not develop sufficiently, and water vapor will be generated from the food during cooking, causing the food to become brown. There were problems in that the surface became sticky and watery. In particular, when it comes to oven-grade fried chicken mix powder, we use mixed powder [
Since this oil and fat is contained to form an oil film on the surface of the food, it is difficult to obtain a food that is sticky and has a fried tofu-like texture.

Purpose of the Invention In view of the above-mentioned problems of the prior art, the purpose of the present invention is to coat a cooking material with a mixture of fried chicken powder and color the material sufficiently by simply heating it in a microwave oven for a short time. To provide a mixed powder for deep-fried chicken that is capable of producing a crispy fried-fried skin.

``Structure of the Invention J'' The mixed powder for deep-frying of the present invention is characterized by containing a hydrophilic Fi-like substance, a high protein powder, grain flour and/or lees, and a coloring agent.

Hereinafter, the present invention will be described in detail by citing preferred embodiments.

In the present invention 1, miscellaneous food products have low water absorption and excellent shape retention, and when cooked in a microwave oven, the skin of the resulting food becomes crispy and firm. This is necessary in order to obtain a high-quality coating. In the present invention, the poorly hydrated substance is defined as follows.

In other words, the surface temperature of food that is cooked in a microwave oven does not rise above 100°C, but generally rises to 70°C.
℃, so it is only necessary that the surface film of the food has the property of being difficult to hydrate in this temperature range. Therefore, we put sample 59 into a centrifuge tube, added water 509 and stirred it thoroughly.
After leaving it for a minute, microwave it at 70℃ (500w).
Heat this, immediately centrifuge at 3ooorpm for 5 minutes, carefully remove the supernatant, measure the weight M of the remaining precipitate, and find out how many times the weight is the initial weight JL (59). Ask what happened. In any case, fats and oils in the supernatant are also collected as solids after cooling and added to the amount of precipitate. Moreover, the poorly hydratable particulate material must naturally be poorly water soluble.

In the present invention, the above value (precipitate weight/
A substance with an initial weight It(59) of 4.0 times or less was defined as a hydrating substance.

Examples of such poorly hydrated granular substances include crushed nuts, seeds such as sesame, corn 1 knot, durum wheat semolina, soybean protein, granular denatured proteins such as casein, high amylose corn N grains, and Nut-like oil solids formed by Ruder processing, etc.
These can be used alone or in combination of two or more. In addition, t of this plant in general! Since protein in fruits and grains becomes difficult to absorb water when heat denatured, it is generally preferable to use a material that has been subjected to heat treatment such as roasting as a poorly hydrating particulate material.

In a preferred embodiment of the present invention, 90% by weight or more of the poorly hydrated particulate material has a particle size of 0.2 to 2.0 mm. If large pieces are used, the skin of the resulting food product will have poor adhesion, become uneven, and have a poor texture, which is not preferable.

Furthermore, if the particle size of the poorly hydrated granular material is smaller than this, the resulting food skin will have insufficient crispness and will be difficult to maintain, which is not preferable.

If the particle size of the poorly hydrated material used as a raw material is not within the above range, it can be adjusted by, for example, pulverization using a bottle mill or the like, or granulation.

In addition, high protein powder refers to a thermocoagulable powder that solidifies easily when cooked in a microwave oven, and binds the surface of foods, hard-to-hydrate granular materials, and granular materials compatible with miscellaneous water. It is necessary for the skin to attach to the skin and form the epidermis. Also,
It works to prevent the skin from becoming excessively moist due to the steam generated during cooking. High-protein powders made of proteins with binding properties are used, such as egg white powder,
One or more selected from wheat protein powder, whole egg powder, casein powder, soybean protein powder, etc. are preferably used.

Grain flour and/or starch have strong water compatibility, absorb steam generated from food during cooking, and cover the surface, so they have the effect of promoting the color development of food colorants, and are necessary for uniform coloring. be. This also causes the epidermis to retain moisture, giving it a glossy and moist feel similar to deep-fried tofu.

As the flour and/or starch, for example, wheat flour, corn flour, rice flour, rye flour, whole wheat flour, cornstarch, pregelatinized cornstarch, pregelatinized wheat flour, etc. are preferably used.

The coloring agent is necessary to impart a desirable color to the resulting food (fried in oil). Examples of the coloring agent include natural or synthetic food coloring, caramel, protein, etc., or 2F! or more. Used as appropriate.Furthermore, as the coloring agent, one or a combination of two or more selected from brownish, reddish, brownish, etc. is used to give the food an appetizing golden color especially for deep-fried chicken-like foods. It is preferable to

In addition to the above ingredients, the mixed powder for fried chicken of the present invention includes:
In order to improve the flavor, taste, appearance, etc. of the fried chicken-like food obtained by heating and cooking in a microwave using this mixed powder for fried chicken, seasonings, spices, powdered oils and fats, etc. may be added as appropriate. Can be done.

Powdered fats and oils are necessary, especially when cooking low-fat ingredients such as squid, chicken fillet, and vegetables, to make the outer skin of the food obtained by cooking look like fried tofu. As the powdered fat, in addition to general powdered fat or oil, it is also possible to use grain flour or the like coated with fat or oil.

In addition, as seasonings, for example, chemical seasonings such as monosodium glutamate and sodium inosinate, seaweed extract,
+ fi or two or more selected from natural seasonings such as meat extract, brewed seasonings such as powdered miso and powdered soy sauce, and other known seasonings such as salt and sugar may be used as appropriate according to preference.

Furthermore, as spices, for example, one or two of garlic, onion, ginger, perapah, mustard, etc.
More than one species may be used as appropriate.

The following is preferable for the mixed powder for deep-frying of the present invention.

■ Particulate matter compatible with miscellaneous trees: 10-80% by weight ■ High protein powder: 2-30% by weight ■ Grain flour and/or starch - 10-40% by weight ■ Coloring agent: 0.3-3 Weight% ■Seasonings...5 to 25% by weight ■Spices...1 to 7% by weight ■Powdered fats and oils...1 to 15% by weight In the above, if the amount of poorly hydrated substances is less than 10% by weight, The skin of the food becomes gel-like and has a sticky texture.
If it exceeds 80% by weight, the skin will have a rough texture,
If the amount of high protein powder is less than 2% by weight, the binding of the skin of the obtained food will be loose, and if it exceeds 30% by weight, the skin will be rubbery and elastic. If the amount of flour and/or starch is less than 10% by weight, the skin of the resulting food will be unevenly and insufficiently colored, and if it exceeds 40% by weight, the skin will become sticky, which is undesirable. If the amount of the coloring agent is less than 0.1% by weight, sufficient coloring will not be achieved, and if it exceeds 3% by weight, the coloring will be too dark, which is not preferable.
Seasonings, spices, and powdered oils and fats are used as necessary, and the above-mentioned range is sufficient.

Next, a method of using the mixed powder for fried chicken of the present invention will be explained.

Examples of cooking materials include poultry meat such as chicken, animal meat such as pork, fish meat such as horse mackerel, smelt, raw salmon, and mackerel.
You can use anything, including vegetables such as shiitake and potatoes. These materials may be sprinkled with karaage mix powder as is, but these materials may be coated with various types of batter and then sprinkled with karaage mix powder.In this case, as the various batters, , soy sauce,
Seasoned batter mixed with sake, mirin, ginger juice, etc.
High-protein batters such as eggs or general starch-based batters are used.

In this way, the cooking ingredients are sprinkled with the fried chicken mix powder and placed in a container made of ceramic, glass, plastic, heat-resistant paper, etc., or covered with a heat-resistant film such as PE (polyethylene terephthalate), or , cover it with an aluminum vapor-deposited sheet that generates heat in the microwave, and put it in the microwave to cook. In this case, when an aluminum vapor-deposited sheet is used, the surface of the food can be burnt. In addition, the heating device is not limited to a general microwave oven, and any heating device using microwaves may be used.
For example, a heating cooking time of about 0.5 to 5 minutes is sufficient. Alternatively, the cooking material may be coated with fried chicken mix powder and stored frozen, taken out at the time of meal, and placed in a microwave oven for cooking.

The fried chicken-like foods obtained using this method have exactly the same flavor, texture, color, etc. as fried foods. Therefore, a fried chicken-like food can be obtained by an extremely simple operation of coating the cooking material with the fried chicken mix powder, placing it in a microwave oven, and cooking it. Problems such as the complexity and danger of cooking can be solved all at once.

“Embodiments of the Invention” Example 1 As a poorly hydrated particulate material, 90% by weight is 14 to 70 m
41 Roasted bean nuts coarsely crushed into shredded pieces
1%, corn grits 10% by weight, high protein powder, egg white powder 10% by weight, gluten powder 8.5% by weight,
As flour and/or starch, 15% by weight of wheat flour,
Corn flour 15% by weight, coloring agent: 0 yellow pigment
．． 9% by weight and 0.6% by weight of red pigment were mixed to obtain a mixed powder for deep-frying.

When chicken thigh 409 was coated with the above mixed powder for deep-fried chicken, placed in a glass container, and cooked in a microwave oven (600W) for 45 seconds, a food for deep-fried chicken that was exactly the same as fried chicken in oil was produced. .

Example 2 As a poorly hydrated particulate material, 55% by weight of roasted sesame seeds coarsely crushed so that 100% by weight has 10 to 72 meshes, as a high protein powder, 5% by weight of sodium caseinate, and 3 layers of whole egg powder %, as grain flour and/or lees yJ, barley flour 16% by weight, as a coloring agent, yellow pigment 0.5% by weight,
0.5% by weight of red pigment, 10% by weight of salt as seasoning
A mixed powder for deep-frying was obtained by mixing 5% by weight of the composite seasoning and 5% by weight of powdered oil and fat.

Squid 209 was dipped in a batter of oil and sake, sprinkled with the above-mentioned fried chicken powder, placed in a plastic container, and cooked in a microwave (600W) for 40 seconds, resulting in fried squid that was exactly the same as fried squid. The food is ready.

Example 3 As a poorly hydrating granular material, 20% by weight of durum wheat semolina, 95% by weight of which is 16-50 mesh, as a high protein powder, 30% by weight of soybean protein powder, cereal flour and/or
Or as starch, 20% cornstarch, 7% rice flour, coloring agent 1% yellow pigment, 0.8% red pigment, 0.2% brown pigment, seasoning.
Mix 10% by weight of soy sauce powder, 3% by weight of sodium glucinate, 5% by weight of a spice mix containing red pepper mustard, and 3% by weight of powdered oil to obtain a mixed powder for deep-frying. Ta.

Dip potato slices 209 in egg batter, sprinkle with the above-mentioned fried chicken powder, place on a paper container (manufactured by Toppan Printing) with a heating element (aluminum-deposited sheet) for microwave oven, and microwave (500W). When cooked for 1 minute and 30 seconds, a karaage-like food similar to fried shikaimono was produced, which was exactly the same as when fried in oil.

Example 4 As a hardly hydratable granular material, 50% by weight of wheat germ francs (nut-like fat solid consisting of wheat germ and oil, manufactured by Taiyo Kagaku ■) with a particle size of 20 to 68 mesh was formed using an extruder and stirred. 20% by weight of high amylose corn granulated to a particle size of 20 to 50 mesh by a granulation method, 7% by weight of wheat protein powder as high protein powder, grain flour and/or
Or as starches, 8% by weight of pregelatinized wheat flour, as colorants, 0.5% by weight of yellow pigment, 0.5% by weight of red pigment, 1.0% by weight of caramel, as seasonings, 5% by weight of salt, sodium glutamate 3% by weight, with spices and wool, mix 5% by weight of a spice mix containing garlic, white perapa,! ! I obtained mixed powder for Tsumubu.

Balk chips 409 were sprinkled with the above-mentioned mixed powder for deep-frying, wrapped in a PET (polyethylene terephthalate) film, and frozen. When this was taken out and cooked in a batch type microwave heating device (W for 1 and 4) for 20 seconds, a fried balk food similar to that which was fried in oil was obtained.

"Effects of the Invention" As explained above, according to the mixed powder for deep-frying of the present invention, it contains a hardly hydratable granular substance, a high protein powder, a grain flour and/or starch, and a coloring agent. Therefore, by simply sprinkling it on cooking ingredients and cooking it in a microwave oven for a short time, it is possible to create a sufficiently colored and crispy fried chicken-like skin. Therefore, it is possible to solve problems such as the complexity and danger of cooking associated with frying operations and baking operations using ovens and the like.

Claims (6)

[Claims] (1) A mixed flour for deep-frying, characterized by containing a hardly hydrated granular substance, a high-protein powder, a grain flour and/or a starch, and a coloring agent. (2) In claim 1, the hardly hydrating particulate material includes crushed nuts, seeds such as sesame, corn grits, durum wheat semolina, granular denatured protein, high amylose corn granules, A mixed powder for deep-frying consisting of at least one type selected from the group consisting of nut-like oil and fat solids. (3) In claim 1 or 2, 90% by weight or more of the hardly hydratable particulate material has a particle size of 0.2 to
Mixed flour for deep-frying with a diameter of 2.0 mm. (4) In any one of claims 1 to 3,
Hardly hydrated granular material 10-80% by weight, high protein powder 2-3
0% by weight, flour and/or starch 10-40% by weight
, a mixed powder for deep-frying containing 0.3 to 3% by weight of a coloring agent. (5) In any one of claims 1 to 4,
A mixed powder for deep-frying, which contains at least one selected from seasonings, spices, and powdered oils and fats in addition to the above-mentioned components. (6) In claim 5, seasonings 5 to 25
A mixed powder for deep-frying, containing 1 to 7% by weight of spices and 1 to 15% by weight of powdered oil and fat.