KR940010253B1 - Process for making powder for frying foods - Google Patents

Abstract

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Description

Manufacturing method of powder for grain flour suspension for frying

FIG. 1 is an amylogram of a brabender showing a change in viscosity of starch due to an increase in temperature, and samples of experiments No. 1 to No. 9 and no. Graphs measured according to the method of.

2 is an amylogram of a brabender showing a change in viscosity of starch at a constant temperature of 30 ° C., experiments No. 1 to No. 4 adjusted according to the method of the present invention, experiment Nos. 5 to No. 9 of the control example, and The graph which compared the thing measured by the method of Table 2 (note 1) of the sample of experiment No.10 of an untreated tool.

The present invention is for frying powder flour for frying powder made of ribory (rye) powder, which has improved quality as a powder for frying powder suspension for frying, and for milling after heating the riboli as it is. The manufacturing method of the powder for grain flour suspension of this invention is related.

It is an object of the present invention to stabilize the viscosity of the flour mixture for frying over time, the grain flour for frying made of ribo powder, which can produce fried foods having a constant adhesion rate of fried foods. To provide a powder for suspension.

Another object of the present invention is to enhance the aptitude as a powdered flour suspension powder by partially α-powdering the powdered body as it is milled after heating the raw grains as it is.

It is another object of the present invention that the heat treatment process is extremely simple and is carried out with good efficiency by heating the raw grains before milling as it is without adopting a complicated process of heat-treating the powder body as in the conventional method. It is to provide a method for producing a powder for flour suspension for frying.

Conventionally, the characteristics which are preferable as frying flour suspension (starch added to oil-fried food ingredients, such as frying and a frying, and a flour mainly) are as follows.

end. Good adhesion of tempura porridge, ie good adhesion to ingredients, good adhesion of breadcrumbs.

I. Good binding property when oil is fried, that is, there is no peeling of the fried porridge and it does not burst.

All. The viscosity of the flour mixture for frying should be high enough, that is, the water absorption capacity is good and the hydrolysis arrangement is high, so that the frying porridge becomes thin.

la. Viscosity of the flour mixture for frying should not change over time, that is, the bran should come out without viscoelasticity or, conversely, with low viscosity, so that the adhesion amount can be kept constant.

hemp. The oil should be drained well, ie not sticky and fresh.

bar. The fried porridge should be porous, that is, it will not be easily ruptured due to the smooth discharge of internal steam.

four. Low filming temperature should lead to rapid film formation.

Ah. Viscosity should be stable with wide range of hydrolysis.

character. The frying flour suspension will be well, ie no sticky flour suspension flows from the material.

car. When fried, fry in a tree branch.

Ka. Soluble in water and not lumpy.

Get. Do not separate from water.

Flour powder is conventionally used as the main material as a powder for grain flour for frying. However, since the pure wheat flour is less viscous, the hydrolyzate is low and the frying porridge after oil frying becomes thicker. In addition, the most suitable hydrolysis ratio is low, and the fried porridge after oil frying becomes thick. In addition, the range of the most suitable hydrolysis ratio is narrow, so that if the amount of water is too little, the viscosity decreases and the adhesion becomes poor. On the contrary, even if the amount of water is not enough, it is affected by viscoelasticity due to gluten. It becomes a tip shape. In addition, there were many problems such as separation from water, poor oil leakage, and sticky taste.

Therefore, various studies have been urgently applied. For example, a thickener (eg, gum arabic rubber, CMC, etc.) is added to flour to increase the absorbency and increase the hydrolysis ratio to improve workability and cooking. The method of improving the sex and taste is the most widely practiced. In addition, the starch or flour is heat-treated under various moisture conditions to improve the quality of the starch by the α-powder for the flour mixture for frying, and further, by pressing and heating barley and rice barley into slurry, and expanding under reduced pressure. 20-30% of the powdered powder is mixed with flour to prepare a powder for grain suspension for frying (Japanese Patent Laid-Open No. 56-151473), and further, a method of blending untreated riboly powder into 5-20% of flour ( Japanese Patent Application Laid-Open No. 54-84042).

However, this method is still difficult to say enough to solve the problem, but rather new problems are emerging. For example, as a method of adding a thickener, there is a tendency to lower the binding property of the fried oyster. Depending on the material, there are various kinds of flour suspensions that are easy to bind and difficult to bind. In addition, there are various things such as fried rice porridge which may be thick, and to be thinned. In order to cope with these conditions, the amount of thickener added to the flour must be changed for each kind of material. The higher the proportion of thickener, the higher the amount of hydrolyzate, but the higher the amount of hydrolysis, the worse the binding property.

Moreover, the method of heat-processing grain flour is a method with inferior efficiency, since the thermal conductivity of grain flour is bad and requires high temperature long time. Furthermore, the method of making the barley or the like into a slurry and then drying and powdering the powder also requires a large amount of energy required for drying, and it is considered that there is a limit to any implementation on an industrial scale.

Furthermore, the addition of untreated raw lychee powder to untreated wheat flour is excellent in that it utilizes the characteristics of the lychee, but it is not a fundamental improvement method.

With this in mind, the present inventor simplifies the process by finding raw grains that exhibit excellent properties as powders for frying powder for frying and improving them again, avoiding heat treatment of the powder and heating the raw grains as it is. The present invention was completed by examining whether the method can be combined into a part of a conventional milling process.

The present inventors noted early on the properties of ribouli powder and found that it is a desirable property as a powder for flour suspension for frying. First, since the viscoelasticity due to the stirring and no increase in the viscoelasticity of the flour, as in the case of flour, it is extremely easy to work as a powder for frying powder suspension and taste is very good.

It is thought that the origin of the stickyness is due to the protein component gliadin, the polysaccharide β-glucan, pentosan, etc., but these components are strongly bound to water such as gluten. It is easy to drain water when frying, so it is stiff fried and tastes hard. Since this condition does not change over time, it gradually absorbs moisture, making it an invaluable characteristic for oil-fried foods, such as fried foods. In addition, the low temperature of the gelatinization and the rapid formation of the fried porridge are also an advantage of the lybori powder.

Thus, although the ribo powder has excellent characteristics as a powder for flour suspension for frying, it has been found to have the following drawbacks.

(a) Riboli powder often has high amylase activity. This means that when the suspension is heated, the starch liquefies and the viscosity decreases. Therefore, when frying in oil, the frying porcelain is weakened, which causes cracking or peeling.

(b) The riboli powder is a finer powder than the flour. As a result, the suspension has a lot of bubbles, and when the oil is fried, a sudden and excessively large thermal expansion is likely to occur, causing a burst.

(c) Since the ribory powder is fine powder, it is difficult to dissolve in water and tend to form lumps.

(d) The viscosity of the grain flour for frying with ribolic powder is not much different from that of flour, it is slightly higher, the hydrolysis ratio is low, and the frying porridge is not thin. I feel it.

(e) In the case of leaving or stirring the grain flour suspension for frying by the lychee powder, the viscosity decreases with time.

(f) The number of bacteria is quite large.

As described above, in order to remove the defects of the lybolite powder, the object was achieved by heat treatment of the original lybolite. That is, the manufacturing method which can carry out the powder for grain flour for frying which has the characteristic as a grain flour suspension for frying which may also be generally ideal at low cost by a very simple process was established.

Although the rice grains are heat-treated, there is one disclosed in Japanese Patent Application Laid-Open No. 59-98657, but the purpose of the heating is sterilization, which is not only significantly different from the object of the present invention, but also has different effects. This is because the heat treatment conditions are set so that the effect is only on the bacteria attached to the rice grain shell so as not to be inferior to the quality characteristics of the rice grains. In this case, since the object of the treatment is limited to the mill as can be seen from the examples, it is a gentle treatment condition that does not affect the gluten easily susceptible to thermal modification. On the other hand, it can be said that conditions are fundamentally different from the present invention in which the processing conditions are set so that a part of the starch is changed to change the quality characteristics.

As another example, Japanese Patent Application Laid-Open No. 53-101548 discloses that the target grains are limited to wheat, and the processing conditions are 75 to 90 ° C. and the holding time is 1 to 3 hours. Grain kernels are completely different in terms of processing time and do not completely match even at processing temperatures.

The present invention is explained in more detail.

Relational expression established by quality temperature T (° C.) and holding time M (minutes) which are heat treatment conditions in the present invention.

90 ≤ T ≤ 120

= 350 ± 100

= 350 ± 100

Is based on experimental data, and the effect can be expected even if the temperature is short at 90 ° C., especially at 85 ° C. or lower, and the temperature is insufficient for the formation of α. Not only that, there is a lack of aging, so there are very many bubbles, and foamy appearance. Moreover, when quality temperature exceeds 120 degreeC which is an upper limit, it becomes unpreferable because it becomes colored or smells high. In the relationship between quality temperature and holding time, exceeding the upper limit has less adverse effect than boiling the lower limit.

In the present invention, steam heating employed as the heat treatment means does not need to be added to the grains of grains in principle. In contact with water vapor, grains of grain can obtain the amount of moisture required for milling. However, in the case of processing at a high temperature for a short time, there may be a lack of moisture in the grains of grains. At that time, milling is performed after an appropriate amount of water is added to the grains of grains after heat treatment.

In the case of steam heating, apparatus for supplying water vapor from a downward direction by placing rib grains on a closed mesh conveyor to maintain approximately saturation, or to introduce saturated water vapor or superheated water vapor The conditioner was installed to supply granules of lychee to come into contact with water vapor. Furthermore, when the quality temperature is heated to 105 ° C or higher, it cannot be achieved without pressurizing the apparatus, so it is preferable to use an autoclave provided with an inlet for saturated steam or superheated steam.

In addition, when employ | adopting a water heating means as a heat processing means in this invention, the grains of the hydrolyzed liqueur are sent to the conditioner with a radiator, and the radiator grains are heated by circulating heating water or steam to a radiator. Even in the case of water heating, the quality temperature cannot be heated to 100 ° C or higher unless the device is pressurized. Even in the case of the hydrolysis heating and in the case of the above-mentioned steam heating, the heating to 100 ° C is practically sufficient, and both of these effects do not change.

Quality temperature in this specification is a temperature which can be obtained by measuring by inserting a thermometer into the sediment layer of grains of grain. Therefore, the influence of the ambient temperature to some extent cannot be avoided. Strictly speaking, it may be said that it is the surface temperature because the temperature at the center of the grains cannot be measured.

The fact that the viscosity in the suspension of the product produced according to the present invention does not decrease with time is a characteristic of only the heat treated lybolite powder except for the heat-treated flour. As shown in the experimental example described below, the heat-treated ribolic powder is gradually increased in viscosity for the first time and then maintained at approximately stable viscosity. The heat-treated flour has a slight decrease in viscosity at first, and maintains a stable degree later.

The product produced according to the present invention can be used alone, of course, but can also be used by mixing with other grain powder or adding a thickener.

Next, the present invention will be described according to the experimental example.

Experimental Example

After selecting ribi (10 kg), it is placed on a stainless steel mesh conveyor, blown with saturated steam from the bottom, treated under various conditions shown in Table 1, cooled to a cold product, and then milled through a conventional milling process. Got. Furthermore, the lychee powder of Experiment No.4 was wrapped in 300 g of selected lychees in a gauze and sealed in the airtight container equipped to measure the temperature from the outside into the ribbed state. After 5 minutes of supplying saturated steam and the quality temperature reached 120 ° C., the supply of saturated steam was stopped, the apparatus was opened, and then, immediately cooled, and crushed into a mill. For comparison, wheat and barley were also treated under the conditions shown in Table 1 to be milled in the same manner as ribi to obtain flour and barley flour.

TABLE 1

[Test Example 1]

The physical properties of the powder for frying flour suspension were measured by measuring the change in gelatinization viscosity at elevated temperature and constant temperature with an amylograph of the brabender.

The results are shown in Table 2 and FIGS.

TABLE 2

Note 1) Amylograph test by temperature rise

450 ml of pure water is added to the sample and suspended, and the temperature is raised at a rate of 1.5 deg. C every minute from 30 deg. Viscosity is expressed in Brabender units (BU). Factors affecting viscosity are the mass of starch and the activity of amylase, which are summed and compared to amylase activity in the same base. The liquefaction force, which had strong amylase activity, acts to decrease the viscosity.

Note 2) Amylograph test by constant temperature

Each hydrolysis ratio is the amount of pure water with respect to Sample 1. The total liquid amount was adjusted to 540 ml.

As shown in Table 2, the starting temperature of gelatinization is lower than before and after 10 ° C. of all of the lybo-ribbed powders. Thus, it can be said that it is desirable to form gelatin at the low temperature.

The highest viscosity indicates that the untreated ribory powder is 200 BU and the amylase activity is strong. In the experiment No. Although the amylase deactivation is slightly weak in Experiment No. 1 from the fact that all are close to 1700 BU and that the value of Experiment No. 7 with the largest degree of heat treatment is the same value, it is slightly weak in Experiment No. 1, but in each other experiment No. It may be judged to have occurred almost completely. Because of amylase inactivation, it is said that the heat treatment of raw ribo grains is extremely effective.

In comparison of the highest viscosity in the starch itself after amylase deactivation, riboly is slightly higher than wheat.

In the 30 ° C constant temperature test, even though the No. 1 to No. 7 experiments had a 50% more hydrolysis rate than the No. 10 experiments, the viscosity was still high. The viscosity rises slowly about the first 30 minutes, after which it extends approximately parallel to the straight line and does not drop even after 5 hours. On the other hand, in the non-treated zone (Experimental No. 10), it is falling considerably sharply. This was not limited to riboly, but showed similar tendency in untreated wheat. The wheat treatment zone (Experimental No. 9) descends slowly for the first approximately 30 minutes, after which it follows the parallel line, and the barley treatment (experiment No. 8) rises more gently than the lybivore treatment zone, and then the descending ship Follow.

As the viscosity stabilizes over time, it is a powder for flour mixture for frying, which is a necessary condition for keeping the adhesion rate of the fried porridge constant. Therefore, the viscosity decreases with the passage of time. It is also not desirable to go. However, a gentle viscosity increase of about 30 minutes at the beginning as seen in the heat treated lycopene powder of the present invention is not a practical increase in viscosity due to gluten, and thus has no practical problem. In this case, it is considered preferable to be able to offset the decrease in viscosity due to the migration of moisture from the material and thinning of the powdered flour suspension for frying. However, it would be a problem if you use it for 30 minutes in a warm place.

[Exam 2]

For each experimental zone of Test 1, the powder is suspended in water to adjust the flour suspension for frying, and the fritters are fried with onion as a material. And each sphere was compared and the relationship with the physical property of the flour suspension for frying was investigated. Hydrolysis magnification was determined so that the adhesion amount would be most suitable. The results are shown in Table 3.

TABLE 3

※ +: good; ++: excess; - : lack ; ±: slightly lacking, slightly dissatisfied

Note 1) α conversion rate

Alfa degree measurement curve method of Japanese agriculture and forestry standard, instant noodles No. 1.

Note 2) Swelling degree

50 g of pure water is added to 1 g of the sample, the mixture is stirred for 30 minutes at 30 ° C, and then centrifuged at 3000 revolutions per minute to obtain a precipitate. The weight is referred to as A, and it is referred to as B which is dried at 105 DEG C for 4 hours, and A / B is referred to as swelling degree.

Experiment Nos. 1 to 4 of the present invention were satisfactory in any of the dispersibility in adjusting the flour suspension for frying, the stickiness of the frying porcelain sticking oil, the omission of oil well, and the taste was fresh and chewed. The feeling of time was soft.

In the control examples, Experiment Nos. 5 to 6 showed defects such as rupture and peeling in binding properties. It is thought that a large amount of bubbles directly causes a slight powdery odor, and a low α conversion rate and swelling degree together result in less soluble portion due to insufficient heating and less bubbles. On the other hand, Experiment No. 7 of the same control had the highest heating temperature, high α conversion rate, and disappeared even when bubbles were generated, but the binding property was not good. It is considered that this is excessively high when the viscosity is excessively high and the solution is stirred until reaching an appropriate adhesion rate, and the binding property deteriorates.

The heat treated lybolite powder of the present invention has been found to be most suitable as a flour suspension for frying, in which the heating conditions of the lybolite in which the α conversion rate is in the range of 13.0% to 16.0% and the swelling degree are in the range of 2.60 to 2.80 are acceptable.

It is preferable to adjust heating conditions so that a viscosity needs an appropriate magnitude | size and becomes a viscosity which can show a moderate degree of adhesion in the range of 2.6 times-3.0 times of hydrolysis magnification. Some of the bubbles may be an indicator of the degree of heating, and too little is due to the lack of α.

Separation with water in the grain flour suspension for frying was not found at all in the heat treated ribivoli powder.

The reduction in the number of viable cells is obvious what the heat treatment means, and in the present invention, it became 1/100 to 1/2000 or less in untreated.

Furthermore, the present invention will be described according to the embodiments of 2-3.

Example 1

Put 10kg of liqueur granulated with 27% water in a sealed container and heat it externally to bring the quality temperature to 100 ℃, cover the container and continue heating for 10 minutes, then immediately lift it out and cool it. It was sent to the milling process of to obtain the lybori powder.

Next, the flour powder suspension was adjusted to three kinds of hydrophobicity with respect to the heat-treated ribory powder, and then fried. For comparison, eggplant fritters were similarly adjusted by adjusting the raw flour and the untreated ribory powder with the flour suspension for frying, respectively.

The results are shown in Table 4.

TABLE 4

It was preferable to use the heat-processed livory powder of this invention, maintaining the stability of the flour suspension for frying in a wide range of hydrolysis ratio, and also being fresh. The fresh but hard feel of the untreated riboline powder was improved to give a soft texture.

Example 2

Mince cutlets were prepared by adjusting only the flour suspension for frying using only the heat-treated ribory powder obtained in Example 1 to fry. For comparison, a minced cutlet was similarly prepared by adjusting the raw flour and raw lychee powder and commercial frying flour suspension mix to each frying flour suspension.

The results are shown in Table 5.

TABLE 5

The heat treated lyboli powder of the present invention was used to make a very good mince cutlet without the aid of a thickener. The use of a flour suspension for frying in the same concentration content together makes an excellent tempura and frying because it has excellent adhesion and binding properties, and can be said to be an all-purpose frying powder suspension for excellent general purpose.

Example 3

Fork cutlets were prepared by adjusting to a flour suspension for frying using the heat treated riboly powder obtained in Example 1. At this time, in the conventional method, the grass was made without using eggs. In other words, the pork was attached directly to the flour suspension for frying to attach bread crumbs. For comparison, pork was ground in flour, soaked in scrambled eggs and breaded.

The results are shown in Table 6.

TABLE 6

Fork cutlets are a bit cumbersome to manufacture as they use flour-floured eggs, and it is uneconomical to make extras during the process. There are complaints that the taste when eating and the feeling when chewing are too weak. When the flour suspension for the frying powder coating of the present invention is used and replaced with eggs and flour, the preparation is not only very simple but also excellent in taste and economical on it.

Example 4

After selecting 10 kg of lybolite, put it on a stainless steel mesh conveyor, blow the superheated steam from the bottom, stop the supply of the superheated steam at 11 minutes after passing the quality temperature to 95 ° C, and immediately cool the livier with cold air. Next, milling was carried out through a conventional milling process to obtain a ribo powder.

Subsequently, using the heat-treated ribory powder, the grain flour suspension for frying at a gas magnification of 300% was adjusted to prepare a frozen product for frying squid salto membrane.

In other words, cut the squid into strips, make the thickness constant, apply the heated riboly powder with the weight of each salto membrane to 10g, dip it in the flour suspension for frying, and then freeze it by crumbs and freeze it. made.

This fryer frozen was provided for frying after 3 days.

The results are shown in Table 7.

TABLE 7

The present invention is better in comparison with the control product, which is one of the problems in the production of frozen foods, which is one of the problems in the preparation of frozen foods. Moreover, both the binding property and the taste of the fried chicken were excellent. The use of untreated powerful wheat flour produced a loud popping sound when frying.

Example 5

The frozen grains for cream croquettes were prepared by adjusting the flour suspension for frying at a hydrolysis ratio of 300% using the heat-treated ribory powder obtained in Example 1.

That is, 400% water is added to the mash potato, heated to form a cream-like content, which is made into a strip shape of 60 × 30 × 12 mm, immersed in a flour suspension for frying, and crumbly frozen with bread crumbs. Approximately 30 g of frozen product for cream croquettes was obtained. For comparison, a frozen product for cream croquettes was similarly obtained using a commercially available flour suspension mix for cream croquettes.

After three days, the frozen croquettes were fried at an oil frying temperature of 170 ° C. to measure the binding properties of the fried frying porcelain to the bursting of the frying porridge or the ejection of the contents accompanying the peeling. By comparison.

The results are shown in Table 8.

TABLE 8

The use of the heat-treated ribosphere powder of the present invention significantly extends the time until the contents are ejected due to the rupture or peeling of the fried porridge, compared to the control using the commercially available flour suspension mix for frying. It is excellent.

Eruption of the contents of frying porridge during frying or peeling of cream croquettes is accompanied by risks, and it is frequently a problem, but according to the present invention, a great effect can be expected in preventing the risks. .

Claims (3)

A process for producing a powder for grain flour for frying, characterized in that the raw wheat grains are heat-treated at 90 DEG C to 120 DEG C as it is, and the starch in the ribberries is partially α-formed before milling. The following relational formula according to claim 1, wherein the heat treatment condition is established by the quality temperature T (° C) and the holding time M (minute). 90 ≤ T ≤ 120

= 350 ± 100 Method for producing a powder for flour suspension for frying, characterized in that it is satisfied with. The radiator according to claim 1 or 2, wherein the heat treatment means contacts the raw grains with saturated steam or superheated steam in a closed atmosphere, or adds water to the original grains until its moisture content is 15 to 28%, and then radiates through the heat medium. A method for producing a powder for suspending grain flour for frying, characterized in that it is brought into contact with.

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