TWI679941B - Mixtures for fry wraps - Google Patents

Abstract

The mixture for frying materials of this invention is characterized by containing waxy potato starch. A suitable blending amount of waxy potato starch is 15-50% by mass of the total mass of the mixture. It is also suitable to contain 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch. Also suitable for waxy potato starch amylopectin content of 85% by mass or more. It is also suitable to further contain an expansion agent in an amount of 0.3 to 3% by mass in the total mass of the mixture, and saccharides in an amount of 2 to 8% by mass in the total mass of the mixture.

Description

Mixtures for fry wraps

The present invention relates to a mixture for frying wraps. In more detail, it is a kind of wrapping material that can not be hardened, has a good appearance like a wrapping material, and is crunchy and has a good crispy texture. Even if the time elapses after frying, the quality is Mixture for fry wraps that lowers fry as well.

Fried is a food prepared by heating and conditioning various ingredients by frying. If necessary, the ingredients are seasoned in advance with soy sauce, sweet wine, ginger, etc., and the wrappers are attached and then fried. Generally, the wrapping material of the fried object is covered with powder such as bread flour and adhered thereto, or wheat flour dissolved in water is used. The ingredients are heated by the wrapping material without being in direct contact with the frying oil. On the other hand, the ingredients are evaporated by the frying oil and become crispy. However, if the fried food passes the time after conditioning, there is a problem that the moisture of the food material is transferred to the wrapping material, which causes the wrapping material to become soft and easily lose a unique texture.

In order to improve the above-mentioned problems, Patent Document 1 proposes a flour powder for swelling-inhibited potato starch prepared by mixing and processing potato starch. Patent Document 2 proposes a wrapper composition for a fry containing oxidized starch and waxy starch. Patent Document 3 proposes a starch composition in which waxy corn starch and unprocessed or processed corn starch are blended in a specific ratio. It is considered that if tempura is blended with 5 to 25% of the starch composition in a wrapping material, Can give crunchy texture to tempura.

Prior art literature Patent literature

Patent Document 1: Japanese Patent Laid-Open No. 2004-166514

Patent Document 2: Japanese Patent Laid-Open No. 8-131109

Patent Document 3: Japanese Patent Laid-Open No. 55-42525

The object of the present invention is to provide a mixture for fried food wrapping materials, which can produce a wrapping material that does not harden, has a good appearance like a wrapping material, and is crunchy and has a good crunchy texture. After the time has elapsed after frying, the quality of the fried product is less.

In order to achieve the above-mentioned object, the present inventors and others have conducted an exploration of materials that exhibit a high effect by being blended into a wrapping material. As a result, it was found that the above-mentioned excellent effects are exhibited by blending waxy potato starch into a mixture for a fry wrap material, and the present invention has been completed. That is, the present invention achieves the above object by providing a mixture for a fry wrap containing waxy potato starch.

The mixture for fry wraps of the present invention contains waxy potato starch. The so-called waxy potato starch refers to a potato starch obtained from waxy potato and having a higher amylopectin content than a potato starch derived from a normal potato (non-waxy). The so-called waxy potato starch may be potato starch having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more. In addition, the amylopectin content of potato starch derived from ordinary potatoes is about 75 to 80% by mass. As for waxy potato starch, those described in Japanese Patent Application Publication No. 2002-538799 or Japanese Patent Application Publication No. 2002-538801 can be used, and they can also be used in the market.

In the mixture for fry wrapping materials of the present invention, the blending amount of waxy potato starch is preferably 15-50% by mass, and more preferably 20-40% by mass. By setting it to 15% by mass or more, it is possible to effectively prevent the hardening of the wrapping material, and by setting it to 50% by mass or less, it is possible to effectively prevent the production of the wrapping material Raw sticky texture.

In the mixture for a fry wrapping material of the present invention, if a waxy potato starch and a non-waxy potato starch are mixed and used, the crispy but not hard texture is remarkable, so it is preferable. In the case of mixing waxy potato starch with non-waxy potato starch, the blending amount of waxy potato starch should be the above blending amount, and the blending amount of non-waxy potato starch is preferably 10 to 85% by mass, and more preferably 20 to 75% by mass. By setting the blending amount of non-waxy potato starch to 10% by mass or more, or setting the blending amount of waxy potato starch to 50% by mass or less, it is possible to effectively prevent the wrapping material from becoming hard.

When a waxy potato starch and a non-waxy potato starch are mixed and used, the total amount of the waxy potato starch and the non-waxy potato starch in the mixture for fry wraps of the present invention is preferably 60% by mass or more, more preferably It is 70 mass% or more.

Moreover, in the mixture for fry wrapping materials of the present invention, the waxy potato starch and the non-waxy potato starch are preferably blended in a mass ratio of the total amount of waxy: non-waxy = 15:85 to 60:40. It is more preferably 23:77 to 50:50.

If the mixture for a fry wrapping material of the present invention contains a bulking agent in addition to the above waxy potato starch and potato starch, the bulkiness or crispiness of the wrapping material is improved, so it is preferable. As the bulking agent, known sodium bulking agents containing sodium bicarbonate, such as yeast powder or yeast powder, can be used. The content of the expansion agent in the frying mixture of the present invention is preferably 0.3 to 3.0% by mass, and more preferably 0.7 to 2.0% by mass in the total mass of the mixture.

If the mixture for fry wraps of the present invention further contains sugars, the volume or crunchiness of the wraps is improved, which is preferable. Examples of the sugars include monosaccharides such as glucose, fructose, xylose, and galactose; disaccharides such as maltose, lactose, and trehalose; sugar alcohols such as xylitol, sorbitol, and lactitol; and inulin (fructose oligosaccharides). ), One or more of the polysaccharides of galactooligosaccharide. Preferably, the sugar is a monosaccharide. The content of saccharides in the mixture for fry wraps of the present invention is preferably 2.0 to 8.0% by mass, more preferably 3.0 to 5.0% by mass in the total mass of the mixture.

In the mixture for fry wraps of the present invention, in addition to the above-mentioned ingredients, other ingredients may be optionally included, for example, selected from wheat flour, rice flour and other cereal flours; starches other than potato starch; eggs such as whole egg flour and protein flour Powders; thickeners; salt, powdered soy sauce, fermented seasonings, powdered miso, amino acids and other seasonings; spices; spices; vitamins and other nutritional ingredients; colorants; powders and fats, etc. The type or content of the other ingredients used in the mixture for fry wraps of the present invention can be appropriately adjusted according to the characteristics of the fry required. For example, a suitable seasoning or spice can be prepared according to the dry-fried flavor (for example, Chinese, Japanese, Western, etc.). Its content in the total mass of the mixture is preferably 15 to 40% by mass, and more preferably 20 to 30% by mass.

The mixture for a fry wrapping material of the present invention can be used by covering it with food ingredients and attaching it. Here, the so-called "wrap-in" is not limited to the operation of dropping the mixture from above the ingredients, but also includes the operation of putting the mixture and the ingredients into a bag and shaking the bag at the entrance of the bag, or the mixture All operations such as spreading in a dish or the like and rolling the ingredients thereon, etc., which make the mixture directly adhere to the surface of the ingredients. The target fried product is obtained by frying the foodstuff to which the mixture is adhered according to a conventional method.

As the ingredients of the fried object, various kinds of meat such as chicken, pig, cow, sheep, goat, and the like, fish, shellfish, and vegetables can be used, and particularly suitable for meat or fish and shellfish. As for the ingredients, the mixture for frying wrappers of the present invention may be seasoned in advance as needed.

[Example]

Hereinafter, the present invention will be described in more detail through examples. However, the scope of the present invention is not limited by the examples.

(Examples 1 to 7)

Using waxy potato starch (with amylopectin content of 99% by mass or more) and wheat flour (low-gluten flour Flour: manufactured by Nisshin Foods), these were mixed at the composition (mass parts) shown in Table 1 to manufacture Example 1 respectively. Mixture for fry wraps ~ 7.

(Comparative example 1)

Comparative Example 1 was made without using waxy potato starch and using only wheat flour (low-gluten flour Flour: manufactured by Nisshin Foods).

(Comparative example 2)

Using waxy corn starch (100% amylopectin content) and wheat flour (low-gluten flour Flour: manufactured by Nisshin Foods), the mixture for the fry wrapping material of Comparative Example 2 was produced with the composition shown in Table 1. This comparative example corresponds to Patent Document 3.

(Test example 1)

The chicken thigh meat was cut into pieces of 20 g each, and the mixtures for the respective fry wraps of Examples 1 to 7 and Comparative Examples 1 and 2 were sprinkled thereon so as to be 10 g with respect to 100 g of the meat and adhered thereto. The chicken leg with the mixture adhered was fried in salad oil heated to 170 ° C for 4 minutes to prepare a fried product. Each of the ten inspectors was asked to evaluate the quality of the freshly fried pork and the fried pork after being left at room temperature (approximately 25 ° C) for 1 hour based on the evaluation criteria in Table 2. The results are shown in Table 1. In the evaluation criteria shown in Table 2, the larger the value, the better the evaluation.

(Examples 8 to 17)

The raw materials shown in Table 3 were uniformly mixed, and the mixtures for fry wraps of Examples 8 to 17 were produced. It was used to produce fried meat in the same manner as in Test Example 1. Furthermore, the amylopectin content in the non-waxy potato starch is about 75%. Each of the ten inspectors was asked to evaluate the quality of the freshly fried pork and the fried pork after being left at room temperature (approximately 25 ° C) for 1 hour based on the evaluation criteria in Table 2. The results are shown in Table 3.

(Examples 18 to 24)

The raw materials shown in Table 4 were mixed uniformly, and the mixtures for fry wraps of Examples 18 to 24 were produced. It was used to produce fried meat in the same manner as in Test Example 1. Furthermore, the amylopectin content in the non-waxy potato starch is about 75%. Each of the ten inspectors was asked to evaluate the quality of the freshly fried pork and the fried pork after being left at room temperature (approximately 25 ° C) for 1 hour based on the evaluation criteria in Table 2. The results are shown in Table 4.

(Examples 25 to 30)

The raw materials shown in Table 5 were uniformly mixed, and the mixtures for fry wraps of Examples 25 to 30 were manufactured. It was used to produce fried meat in the same manner as in Test Example 1. Furthermore, the amylopectin content in the non-waxy potato starch is about 75%. Each of the ten inspectors was asked to evaluate the quality of the freshly fried pork and the fried pork after being left at room temperature (approximately 25 ° C) for 1 hour based on the evaluation criteria in Table 2. The results are shown in Table 5. The results of Example 18 are shown in Table 5 again.

[table 5]

[Industrial availability]

As described in detail above, the mixture for a fry wrapping material according to the present invention can be prepared by wrapping food ingredients with the mixture as a wrapping material and attaching it, and performing a simple operation of frying. Regarding the fried material, the ingredients of the ingredients are originally distinctive in flavor, and they have a wrapper-like appearance with a moderate three-dimensional feel, and crunchy, crispy and good food texture. Over time, there is less degradation in quality.

Claims (8)

A mixture for deep-fried buns, which contains waxy potato starch and is used by being directly attached to the surface of ingredients. For example, the mixture for fry wraps of claim 1, wherein the blended amount of waxy potato starch is 15-50% by mass of the total mass of the mixture. For example, the mixture for fry wraps of claim 1, which contains 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch. For example, the mixture for fry wraps according to claim 1, wherein the waxy potato starch amylopectin content is 85% by mass or more. For example, the mixture for fry wraps according to claim 1, further comprising an expansion agent in an amount of 0.3 to 3% by mass in the total mass of the mixture. For example, the mixture for frying materials of claim 1 further contains 2 to 8% by mass of saccharides in the total mass of the mixture. The mixture for frying materials of claim 1 in the form of powder coating. A method for manufacturing a fried object, comprising attaching the mixture according to any one of claims 1 to 7 to a foodstuff and frying the foodstuff to which the mixture is adhered.