KR20220103710A - Mix for oil-cooked food, method for manufacturing oil-cooked food using same, and method for improving texture of oil-cooked food - Google Patents

Abstract

The oil-cooked food mix of the present invention contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180°C or higher. It is preferable that a saccharide is further contained, and the content ratio of the saccharide to the high Tg water-soluble dietary fiber is 1:0.01 to 1:2 as the former: the latter. It is preferable that the glass transition point further contains a low Tg water-soluble dietary fiber having a glass transition point of 125° C. or more and less than 180° C., and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is 20% by mass or less.

Description

Mix for oil-cooked food, method for manufacturing oil-cooked food using same, and method for improving texture of oil-cooked food

The present invention relates to a mix for oil-cooked foods, which is used in the manufacture of oil-cooked foods, and which contains certain water-soluble dietary fibers.

Oil-cooked food is a food obtained by cooking an oil-cooked object with oil, that is, heating and cooking with oil that is higher than the boiling point of water. Oil cooking not only heats and cooks an object to be cooked in oil, but also has an effect of evaporating moisture from the object at a high temperature and absorbing oil into pores where there was moisture. For this reason, oil-cooked foods (in the case of deep-fried foods, the tempura part) are characterized by a crispy texture.

Regarding the improvement technology of oil-cooked food, for example, Patent Document 1 discloses a donut mix suitable for production of frozen donuts that can be eaten in a frozen state, a first component that is a sugar such as dextrin, and an oil absorption inhibitory component such as a water-soluble dietary fiber It is described containing a phosphorus second component. The technical idea of Patent Document 1 is to improve the possibility of eating donuts in a frozen state by using a relatively large amount of the first component, and to solve problems such as excessive oil due to using a large amount of the first component of the second component. It is inhibited by combination.

Patent Document 2 describes the use of low-carbohydrate food raw materials such as indigestible dextrin in oil-cooked foods such as donuts in order to respond to recent health trends. Patent Document 3 describes that by blending isomaltodextrin with snacks such as potato chips, dehydration during snack production is improved, and snacks having a crisp texture are obtained.

Japanese Patent Laid-Open No. 2018-57299 Japanese Patent Laid-Open No. 2017-55662 Japanese Patent Laid-Open No. 2018-201371

The crispy unique texture of oil-cooked foods is likely to be lost over time under the influence of moisture in oil-cooked foods or in the surrounding environment. For this reason, for example, when a store manufactures and sells oil-cooked foods such as donuts and corndogs, immediately after the oil-cooked foods are manufactured and displayed at the store, even if they have a crunchy texture, the crispiness deteriorates with time. When a consumer who purchases oil-cooked food at a store takes it home and eats it, the crispiness is completely lost, and there are cases where the oil-cooked food shows signs of warping. An effective technique has not yet been provided to solve such a problem that the crispiness of oil-cooked foods deteriorates over time.

An object of the present invention is to provide a technology capable of providing an oil-cooked food in which a crispy texture can be maintained for a long time.

The present invention is a mix for oil-cooked foods containing 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180°C or higher.

Further, the present invention is a method for producing an oil-cooked food using the mixture for oil-cooked food of the present invention.

In addition, the present invention is a method for improving the texture of oil-cooked foods containing 0.5 to 15% by mass of high-Tg water-soluble dietary fiber having a glass transition point of 180° C. or higher in the oil-cooked foods.

The oil-cooked food mix (hereinafter simply referred to as “mix”) of the present invention is characterized in that it contains 0.5 to 15% by mass of high Tg water-soluble dietary fiber having a glass transition temperature (Tg) of 180° C. or higher. . Tg is the temperature at which a transition (glass transition) between the hard glass state and the soft rubber state occurs, as is well known. In the present invention, by using a relatively high temperature water-soluble dietary fiber (high Tg water-soluble dietary fiber) having a Tg of 180° C. or higher as an essential component of the mix, oil-cooked food prepared using the mix (in the case of fried food, the fried part) It was made into what is hard to transfer to a rubber state, and a crisp texture was set as what can be maintained for a long time. When the content of high Tg water-soluble dietary fiber in the mix is less than 0.5 mass%, the predetermined effect of the present invention is not exhibited (refer to Comparative Example 6), and when the content exceeds 15 mass%, the intended value for oil-cooked foods There is a fear that cracks are not generated and the appearance is deteriorated (refer to Comparative Example 7).

Tg can be measured using a differential scanning calorimeter (DSC). Specifically, it can measure, for example by the following method.

An amorphous state is used as a sample of the measurement target (eg, dietary fiber). On the other hand, the thermal history of the sample is erased by raising the temperature of the sample once before the measurement and then lowering the temperature. When the sample is in the crystalline state, the sample in the crystalline state is melted by raising the temperature once, and then rapidly cooled is used as the sample. The Tg of the sample is measured using DSC. An example of measurement conditions is shown below.

<Example of measurement conditions in DSC measurement>

A sample (6 mg) was sealed in a pressure-resistant pan and set in a DSC (DSC6100; SII). Alumina was used as the reference material. The measurement was performed in the temperature range of 20-230 degreeC at the temperature increase rate of 5 degreeC/min. After measuring the temperature rise to a certain temperature (1st scan), it cooled to 20 degreeC, and measured the temperature rise again (2nd scan). The obtained result was analyzed by DSC attached software (Thermal Analysis Software TA7000 (Hitachi Hi-Tech Science)).

The Tg of the high Tg water-soluble dietary fiber used in the present invention is 180 ℃ or more, preferably 190 ℃ or more. In addition, the upper limit of the Tg of the high Tg water-soluble dietary fiber is not particularly limited, but is preferably 230°C or less, and more preferably 215°C or less.

The content of high Tg water-soluble dietary fiber in the mix of the present invention is 0.5 to 15 mass %, preferably 1 to 10 mass %, based on the total mass of the mix from the viewpoint of achieving high consistency between the crispiness and appearance of the oil-cooked food. , More preferably, it is 3-10 mass %.

As described above, the mix of the present invention contains a material having a Tg of 180° C. or higher in the mix for the purpose of making the oil-cooked food prepared using the mix difficult to transition to a rubber state, and as such a high Tg material, water-soluble dietary fiber was hired The high Tg water-soluble dietary fiber used in the present invention is typically a polysaccharide, and in general, the Tg of the same polysaccharide starch tends to be higher than that of the water-soluble dietary fiber. It is also conceivable to use starch as the Tg material. However, as a result of various studies by the present inventors, when starch is contained as a high Tg material in the oil-cooked food mix, the oil-cooked food prepared using the mix has relatively strong moisturizing properties, and therefore It has been found that water is easily absorbed and the desired effect of the present invention is difficult to be exhibited. Therefore, in the present invention, a water-soluble dietary fiber was employed as a high Tg material.

The high Tg water-soluble dietary fiber used in the present invention includes, for example, indigestible dextrin having a high Tg, particularly preferably isomaltodextrin. Although it is not clear at this point whether all of the substances referred to as isomaltodextrin can be used as high Tg water-soluble dietary fiber in the present invention, as an example of isomaltodextrin that can be used in the present invention, Patent Document 3 (Japanese Patent Laid-Open Publication No. 2018- 201371), and those described in [0015] to [0018].

Examples of the high Tg water-soluble dietary fiber include Fibersol 2 (Matsutani Chemical Industries Co., Ltd.) and Fiberxa (Hayashibara, Ltd.), which is isomaltodextrin, but is not particularly limited thereto.

It is preferable that the mix of the present invention further contains sugars in high Tg water-soluble dietary fiber. Thereby, the texture (crispyness) of the oil-cooked food prepared using the mix can be further improved. Meanwhile, "saccharides" as used in the present invention do not include dietary fibers such as high Tg water-soluble dietary fiber and low Tg water-soluble dietary fiber to be described later. Examples of the saccharide include monosaccharides such as glucose, fructose, xylose, and galactose; disaccharides such as sucrose, maltose, lactose, and trehalose; Sugar alcohols, such as xylitol, sorbitol, and lactitol, are mentioned, These can be used individually by 1 type or in combination of 2 or more type. Preferably, 80 mass % or more of monosaccharides and/or disaccharides are used as the total amount of monosaccharides and disaccharides among the saccharides used as saccharides. Moreover, it is preferable to use 50 mass % or more of sucrose as a saccharide among the saccharides used.

In the mix of the present invention, the content ratio of sugar and high Tg water-soluble dietary fiber is preferably 1:0.01 to 1:2, more preferably 1:0.01 to 1:2 in the former: the latter from the viewpoint of improving the crispiness of the oil-cooked food and the balance of taste and appearance. is 1:0.03 to 1:1, more preferably 1:0.1 to 1:0.5. That is, in the mix of the present invention, the high Tg water-soluble dietary fiber is preferably 1 to 200 parts by mass, more preferably 13 to 100 parts by mass, still more preferably 10 to 50 parts by mass relative to 100 parts by mass of the sugar in the mix. It is preferable to be

In addition, the content of sugar in the mix of the present invention is preferably 5% by mass or more, more preferably 10% by mass or more, more preferably, based on the total mass of the mix from the viewpoint of taste and appearance of the oil-cooked food. is 15% by mass or more. In addition, the upper limit of the sugar content in the mix of the present invention is not particularly limited, but from the viewpoint of taste and appearance of the oil-cooked food, preferably 50% by mass or less, more preferably 45% by mass or less, more preferably is 40 mass % or less.

In addition, the total content of saccharides and high Tg water-soluble dietary fiber in the mix of the present invention is preferably 10 to 50 mass %, more preferably, from the viewpoint of the taste and appearance of the oil-cooked food, relative to the total mass of the mix. It is 15-45 mass %, More preferably, it is 20-40 mass %.

The mix of the present invention preferably further contains a low Tg water-soluble dietary fiber having a glass transition point of 125° C. or higher and less than 180° C. in addition to high Tg water-soluble dietary fiber and, if necessary, sugars. By combining high Tg soluble dietary fiber and low Tg soluble dietary fiber as ingredients in the mix, various performances such as texture (crispy), shape retention, and appearance of oil-cooked foods can be improved to a higher level. The Tg of the low Tg water-soluble dietary fiber used in the present invention is preferably 125°C or more and 150°C or less.

The low Tg water-soluble dietary fiber used in the present invention includes, for example, low Tg indigestible dextrin such as inulin and indigestible glucan, and one of these may be used alone or in combination of two or more. have. Among these, inulin is particularly preferable from the viewpoint of improving the crispiness of oil-cooked foods.

When the low Tg soluble dietary fiber is contained in the mix of the present invention, the total content of the low Tg soluble dietary fiber and the high Tg soluble dietary fiber is preferably based on the total mass of the mix from the viewpoint of taste and appearance of the oil-cooked food. is 20 mass% or less, more preferably 15 mass% or less, still more preferably 10 mass% or less.

The mix of the present invention may contain other ingredients than the above-mentioned ingredients (high Tg soluble dietary fiber, low Tg soluble dietary fiber, sugar). Another component is the classification of grains. The types of grains that can be contained in the mix of the present invention include, for example, wheat flour such as strong flour, semi-strong flour, whole wheat flour, soft flour, durum flour, rye flour, cornflower, barley flour, buckwheat flour, soybean flour, barley flour, blood powder , grain flour such as coarse powder; Starch (raw starch) such as tapioca starch, potato starch, corn starch, waxy corn starch, and wheat starch, and processing in which these raw starches are subjected to at least one of oil-fat processing, α-ation, etherification, esterification, cross-linking, oxidation, etc. starch etc. are mentioned, These can be used individually by 1 type or in combination of 2 or more type.

When the mixture of the present invention contains grain fractions, the content of grain fractions in the mix is preferably 45 to 75 mass%, more preferably 50 to 70 mass%, based on the total mass of the mix.

The mix of the present invention may contain components other than the above-mentioned grain classification, and may be appropriately selected according to the type of oil-cooked food in which the mix is used. Specifically, For example, Emulsifiers, such as glycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactate, and calcium stearoyl lactate; Gluten, gliadin, glutenin (abnormal, wheat protein), whole egg, egg white, egg yolk (abnormal, egg protein), skim milk powder, whey protein (abnormal, milk protein), soy protein, gelatin, etc. of protein material; oils and fats such as animal fats and oils; fermented products such as salt, powdered soy sauce and fruit-derived fermented products, powdered miso, amino acid and other seasonings; Examples of dried eggs such as egg powder include thickening polysaccharides and the like, expanding agents, milk ingredients, flavoring agents, enzymes, and pigments, and one of these may be used alone or in combination of two or more. The content of components other than the grain fraction in the mix of the present invention is preferably 20% by mass or less with respect to the total mass of the mix.

The mix of the present invention is obtained by mixing the aforementioned ingredients, including high Tg water soluble dietary fiber. The form of the mix of the present invention under normal temperature and pressure is a powder such as powder or granular.

The mix of the present invention can be applied to various oil-cooked foods, and specifically, for example, fried sweets such as donuts or bakery foods; Tempura material (batter mix or breader mix) of tempura foods, such as corndog, tempura, fries, karaage, and a fryer, is mentioned. Examples of oil-cooked foods particularly suitable for the mix of the present invention include donuts, corn dogs, garinto, and fried pies, and more preferably donuts and corn dogs. The mix of the present invention is particularly suitable for cake donuts among donuts, and particularly suitable for old fashion donuts. Old fashion donuts have cracks on one side (top side) and are characterized by a unique texture with a strong crispiness.

The mixes of the present invention can be used as well as mixes of this kind in the manufacture of oil-cooked foods. Typically, by adding a liquid to the mix of the present invention to prepare a clay-like dough (so-called dough) or liquid or paste-like dough (so-called batter), and cooking the dough in oil, a target oil-cooked food can be prepared. have. As the liquid to be mixed with the mix, an aqueous liquid including water, oil, seasoning, egg liquid, milk, and the like may be exemplified. In addition, the mixing ratio of a mix and a liquid is generally about 1:0.2-1:8 as a mix:liquid.

The manufacturing method of a donut using the mix of the present invention typically includes a step of preparing dough (dough or batter) by adding a liquid such as water to the mix, and putting the dough into heated oil and cooking with oil. In addition, in the method for producing fried food using the mix of the present invention, typically, a liquid such as water is added to the mix to prepare a dough (batter), and after the dough is adhered to the surface of the material, the dough is adhered It has a process of oil cooking by putting the cooked ingredients in heated oil.

In the present invention, the oil-cooked food contains 0.5 to 15% by mass, preferably 1 to 10% by mass, more preferably 3 to 10% by mass of high Tg water-soluble dietary fiber having a glass transition point of 180° C. or higher in the oil-cooked food. improvement methods are included. As for the method for improving the texture of the oil-cooked food of the present invention, the above description of the mix of the present invention and the method for producing the same applies as appropriate unless otherwise specified. According to the method for improving the texture of the oil-cooked food of the present invention, the aging tolerance of the crispiness of the oil-cooked food is improved, and the crispy texture can be maintained for a long time. When the oil-cooked food is fried confectionery or bakery food such as donuts, the oil-cooked food is typically prepared by cooking dough containing high Tg water-soluble dietary fiber in oil, and the high Tg water-soluble dietary fiber is the oil-cooked food contained throughout. On the other hand, when the oil-cooked food is a fried food such as corndog, the oil-cooked food is typically a batter covering the material and the surface of the material, and high Tg water-soluble dietary fiber is contained in the batter.

Example

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[Examples 1 to 8, Comparative Examples 1 to 7, Reference Example 1]

A mix for donuts was prepared by mixing the raw materials in the formulations of Tables 1 and 2 below. The details of the raw materials used are as follows. On the other hand, the mix of Reference Example 1 is a typical mix for old fashion donuts.

・Flour: Soft flour (manufactured by Nisshin Seihun Co., Ltd., trade name "Flower")

Sugar (non-dietary fiber): maltodexterin (Tg 160℃)

Water-soluble dietary fiber A: Indigestible dextrin (Fiber Sol 2; Matsutani Chemical Industries Co., Ltd., Tg 185℃)

·Water-soluble dietary fiber B: indigestible dextrin (Fibrix; Hayashibara, Ltd., Tg 197°C)

·Water-soluble dietary fiber C: Indigestible glucan (pit fiber; Nippon Shokuhin Chemical Co., Ltd., Tg 128℃)

Water-soluble dietary fiber D: Inulin (Tg 130℃)

[Test Example 1]

Old fashion donuts were prepared according to the following method using the donut mixes of Examples, Comparative Examples and Reference Examples. After manufacturing, the donuts were stored for 15 hours at an ambient temperature of 25° C. and a humidity of 50%, and then eaten by 10 professional panelists to evaluate the texture (crispyness) according to the following evaluation criteria and the appearance (back crack) crack) was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as the average value of the evaluation points of 10 persons.

(Manufacture of old fashion donuts)

To 400 g of the mix for donuts, 72 g of water, 40 g of eggs, and 40 g of salad oil were added, stirred and mixed to prepare dough having a product temperature of 20°C. Cut 40 g per donut from the dough using a donut cutter, drop it in a fryer heated to 180° C. to cook one side of the dough in oil, and after 1 minute invert the dough to cook the other side in oil. Lo ha got an old fashion donut.

<Evaluation criteria for donut texture>

5 points|pieces: Very crunchy, easy to chew, and very good.

4 points|pieces: Crunchy and good.

3 points: Slightly crunchy.

2 points|pieces: There is almost no crunchiness, and a tendency to warp is seen, and it is inferior.

1 point|piece: There is no crunchiness at all, it is curved, and it is extremely poor.

<Evaluation criteria for the appearance of donuts>

5 points|pieces: There is no back-crack (crack on the back side of a donut), there is no crack, and it is very good.

4 points|pieces: It is good enough to the extent that some backcracks have arisen in a part.

3 points|pieces: A back crack has arisen in a part.

2 points|pieces: A back crack has arisen as a whole, a circular shape cannot be maintained, and it is defective.

1 point|piece: The back crack is completely separated and the dough is completely separated, and it is extremely poor.

As shown in Table 1, the mix of each Example contains a high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) with a glass transition point of 180 ° C. or higher, so compared to Comparative Examples and Reference Examples that do not meet this, after cooking with oil The texture of the donuts after 15 hours had elapsed was excellent.

As shown in Table 2, the mix of each example has a high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) content of 0.5 to 15% by mass, so 15 hours after cooking in oil compared to the comparative example that does not meet this The texture and/or appearance of the donuts after elapsed was excellent.

[Examples 9-14, Comparative Examples 8-11, Reference Example 2]

A corn dog mix was prepared by mixing the raw materials according to the formulation shown in Table 3 below. The details of the raw material used are the same as in the above-mentioned mix for donuts. On the other hand, the mix of Reference Example 2 is a typical corn dog mix.

[Test Example 2]

Corn dogs were prepared according to the following method using the corn dog mixes of Examples, Comparative Examples, and Reference Examples. After production, corndogs were frozen once, and the frozen corndogs were naturally thawed, and then further oil-cooked with refined soybean oil heated to 170-180°C for 4 minutes. After cooking again in oil, corndogs were stored for 5 hours in an environment with an ambient temperature of 25°C and a humidity of 50%, and then eaten by 10 professional panelists, and the texture (crispyness, melting texture) of the batter was evaluated according to the following evaluation criteria. The appearance (volume, surface smoothness) of the batter was evaluated with the following evaluation criteria. The results are shown in Table 3 below as the average value of the evaluation points of 10 persons.

(Manufacturing of corn dogs)

725 g of water and 1 kg of a corn dog mix were put into a Hobart mixer, and the mixture was stirred with a beater at low speed for 1 minute to prepare a batter. Sausage (length 10cm, weight 40g) is stabbed on a skewer along the long axis, and the prepared batter is attached to the surface of the sausage so that the weight (product weight) after cooking in oil is about 100g, and then heated to 170~180℃ in refined soybean oil. The target corndog was obtained by cooking with oil for 4 minutes.

<Criteria for evaluating the texture of corn dog batter>

5 points|pieces: It is crunchy and melt|dissolving texture is good, and it is very good.

4 points|pieces: It is crispy, but melt|dissolving texture is slightly inferior. Good.

3 points|pieces: It is crunchy, but melt|dissolving texture is inferior.

2 points|pieces: There is no crunchiness, the melt|melting texture is bad, and it remains in a mouth in the shape of a dumpling slightly, and it is inferior.

1 point: It is not crispy, it remains in the shape of a dumpling in the mouth, and it is extremely poor.

<Appearance evaluation criteria of corn dog batter>

5 points|pieces: The volume is large and the surface is smooth, extremely good.

4 points: The volume is slightly large and the surface is approximately smooth, good.

3 points|pieces: The volume is medium, and there are few cracks.

2 points|pieces: The volume is slightly small, there is a crack in a part of the surface, and it is defective.

1 point: The volume is low. Or there are cracks and irregularities on the surface, and the shape is unstable. extremely bad.

As shown in Table 3, the mix of each Example has a high Tg water-soluble dietary fiber (water-soluble dietary fiber A or B) content of 0.5 to 15 mass% with a glass transition point of 180 ° C. or higher, Comparative Examples and References that do not meet this Compared to the example, the texture and appearance of the corn dog batter after 5 hours of cooking in oil were excellent.

According to the present invention, there is provided an oil-cooked food in which a crispy texture can be maintained for a long time.

Claims (6)

A mix for oil-cooked foods containing 0.5 to 15 mass% of high Tg water-soluble dietary fiber having a glass transition point of 180°C or higher. The method of claim 1,
A mix for oil-cooked food, further comprising a saccharide, wherein the content ratio of the saccharide to the high Tg water-soluble dietary fiber is 1:0.01 to 1:2 as the former: the latter. 3. The method of claim 1 or 2,
It further contains a low Tg water-soluble dietary fiber having a glass transition point of 125° C. or more and less than 180° C., and the total content of the low Tg water-soluble dietary fiber and the high Tg water-soluble dietary fiber is 20% by mass or less, Oil cooked food mix. 4. The method according to any one of claims 1 to 3,
A mix for oil-cooked food, wherein said oil-cooked food is a donut or corn dog. A method for producing an oil-cooked food using the mix for oil-cooked food according to any one of claims 1 to 4. A method for improving the texture of oil-cooked foods, comprising 0.5 to 15% by mass of high-Tg water-soluble dietary fiber having a glass transition point of 180°C or higher in oil-cooked foods.