WO2020137846A1 - Dispositif d'amélioration de propriété physique pour revêtement de pâte à frire, procédé d'amélioration de propriété physique de revêtement de pâte à frire, liquide de pâte à frire pour aliments frits et aliments frits - Google Patents

Dispositif d'amélioration de propriété physique pour revêtement de pâte à frire, procédé d'amélioration de propriété physique de revêtement de pâte à frire, liquide de pâte à frire pour aliments frits et aliments frits Download PDF

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Publication number
WO2020137846A1
WO2020137846A1 PCT/JP2019/049998 JP2019049998W WO2020137846A1 WO 2020137846 A1 WO2020137846 A1 WO 2020137846A1 JP 2019049998 W JP2019049998 W JP 2019049998W WO 2020137846 A1 WO2020137846 A1 WO 2020137846A1
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Prior art keywords
fried
batter
gluten
weight
physical property
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PCT/JP2019/049998
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English (en)
Japanese (ja)
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善樹 藤田
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三菱商事ライフサイエンス株式会社
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Priority to JP2020563185A priority Critical patent/JPWO2020137846A1/ja
Publication of WO2020137846A1 publication Critical patent/WO2020137846A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a physical property modifier for fried clothes used in the production of fried foods, a method for modifying the physical properties of fried clothes, a batter liquid for fried foods produced using the physical property modifier for fried clothes, and fried foods. It is a thing.
  • fried food there are two types of fried food, one is fried food in which oil is heated as it is, and the other is a bladder type or batter type in which clothing is attached to the surface of food and heated in oil.
  • the bladder type the surface of the foodstuff is sprinkled with dry wheat flour, and a thin film is formed by combining the water from the foodstuff with the wheat flour, which becomes the clothing material.
  • the batter type uses a batter solution prepared by previously mixing wheat flour, water, etc. as a clothing material and entwining it with food materials. The water contained in the clothing material is replaced with oil by oil-conditioning heating, and the clothing material becomes a crispy texture.
  • Breader-type and batter-type fried foods can be cooked by heating without directly immersing the foodstuffs in frying oil, so that the nutritional components of the foodstuffs are less eluted than the fried foods and a juicy feeling can be maintained.
  • Patent Document 1 a reversible heat-coagulation material such as gelatin and an irreversible heat-coagulation material such as egg protein are used as the active ingredients of the batter for frying, and soybean fiber, flour, and starch are used in combination, It is disclosed that the food texture and the texture of the batter are both kept good even after reheating immediately after production or after refrigeration/freezing. Further, in Patent Document 2, an oil-in-water type emulsified oil/fat composition containing edible oil/fat, an emulsifier, and water is used as a physical property modifier for deep-fried clothes to solve the same problem.
  • Patent Document 3 a powdered oil composition containing a triglyceride having a fatty acid residue having 10 to 22 carbon atoms and having a ⁇ -type oil and fat component as a fat and oil component suppresses oil exudation while enhancing a crispy feeling, and is used for food and clothing. It is disclosed that the settlement property of is improved.
  • Patent Document 4 a composition for fried-fried-battering, which includes coarse particles such as corn grits, processed soybean powder, brewed seasoning powder, and fine bread crumbs, improves texture of a fried-fried food after microwave oven cooking and adheres to a sheet. It is disclosed that it is effective in preventing effect.
  • Patent Document 5 potato starch or the like is heat-treated at 60 to 200° C. for 0.1 to 20 hours at a water content of 10 to 25% by weight to be modified and used as fried flour immediately after production or in refrigerated or frozen storage. It is disclosed that for the subsequent microwave cooking, the ruggedness, powdery feeling, and crispness of the clothes are maintained without loss.
  • the problem to be solved by the present invention is to maintain the juiciness of the food material wrapped in the batter while reducing the oiliness of the batter and increasing the crispyness in the fried food prepared by cooking in oil and stored or frozen. Is. Further, especially after cooking in a microwave oven or after storage in a hot warmer, it is difficult to separate the food material from the batter, and it is an object to prevent the batter from changing into a firm and tough texture like gum. Furthermore, in any of the cooking methods described above, it was necessary that the flavor be good.
  • the inventors of the present invention can solve the above problems by adding a composition obtained by heat treating gluten with an organic acid having two or more carbonyl groups in the same molecule to a batter solution. I found that.
  • the present invention is (1) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more.
  • a property modifier for fried clothes obtained by (2) Heat treatment of a solution containing gluten and an organic acid having 0.5 or more parts by weight of gluten with respect to 100 parts by weight of gluten in the same molecule at 65° C. or more for 30 minutes or more.
  • a method for modifying the physical properties of fried clothes characterized in that the modifier obtained by adding to a fried clothes material, (3) The method according to (2), wherein the modification of the physical properties of the deep-fried clothes is the suppression of oil absorption and moisture absorption of the deep-fried clothes and the suppression of gelatinization of starch.
  • a batter liquid for frying which contains 0.1-2 parts by weight of the physical property modifier for deep-fried clothes according to the total weight of the batter liquid for frying food, (5) A fried food obtained using the batter liquid for fried food according to (4) above. Is provided.
  • the oil of the fried batter when a composition obtained by heat-treating gluten with an organic acid having two or more carbonyl groups in the same molecule is added to a raw material of a garment as a physical property modifier for fried garments, the oil of the fried batter It is possible to make a fried food having a batter that has reduced porosity, has a juicy feel to the food wrapped in the batter, and has a crunchy feel over time. Further, after cooking in a microwave oven or after storage in a hot warmer, the food and the batter are hardly peeled off, and the batter can be prevented from changing into a chewy gum-like texture that is firm and can hold a crispy batter. ..
  • the gluten used in the present invention is not particularly limited in the grain from which it is derived and the method of separation, but gluten derived from wheat is preferred.
  • the separated gluten may be a wet type (raw gluten) as it is separated, but a flash drying method (flash drying method), a spray drying method (spray drying method), a vacuum drying method, a freeze drying method ( It may be any of active gluten which is dried and powdered by various drying methods such as freeze-drying method, but active gluten is preferable. If active gluten is used, its water content is preferably less than 10%, more preferably less than 9%, even more preferably less than 8% and most preferably less than 6%.
  • the organic acid used in the present invention is an organic acid having two or more carbonyl groups in the same molecule, preferably two or more carboxylic groups, and the isomers may be cis or trans isomers. , May be a racemate.
  • succinic acid, malic acid, malonic acid, glutaric acid, and adipic acid are preferable, succinic acid or malic acid is more preferable, and succinic acid is further preferable.
  • the organic acids may be used alone or in combination of two or more.
  • the amount of the organic acid relative to gluten is, for example, gluten 100.
  • the amount is 0.5 parts by weight or more, preferably 1.0 parts by weight or more, more preferably 2.0 parts by weight or more, and further preferably 4.0 parts by weight or more with respect to parts by weight.
  • the upper limit of the amount of the organic acid with respect to gluten is not particularly limited, but in order that the gluten and the organic acid react sufficiently and the taste of the organic acid does not remain in the final product, for example, 100 parts by weight of gluten is used.
  • it is less than 100 parts by weight, preferably less than 50 parts by weight, more preferably less than 15 parts by weight, even more preferably less than 13.5 parts by weight, even more preferably less than 12 parts by weight, most preferably 10 parts by weight or less. ..
  • the heat treatment is preferably used in a state in which an organic acid is dissolved in a liquid medium, and the medium liquid is preferably water.
  • the method of preparing a solution containing gluten and an organic acid is, after dispersing gluten in a liquid, a method of adding an organic acid or a solution of an organic acid, a method of adding a solution of an organic acid to gluten, a gluten. Any of a method of adding a liquid to a mixture of an organic acid and an organic acid, and a method of adding a mixture of gluten and an organic acid to a liquid may be used.
  • the temperature of the heat treatment is preferably 65°C or higher, more preferably 70°C or higher, and further preferably 80°C or higher. At 40°C, gluten and the like become lumps, and at 50 to 60°C, gluten does not become lumps, but the desired improved gluten cannot be obtained.
  • the upper limit of the temperature of the heat treatment is not particularly limited, but considering that the reaction is a solution in an aqueous solution and the reaction product is a protein that undergoes heat denaturation, it is 100° C. or less, preferably less than 100° C., more preferably less than 95° C. And more preferably 90° C. or lower.
  • the reaction product of gluten and organic acid obtained by the above heat treatment can be used as it is or after being dried and solidified or powdered, to be used as a physical property modifier for deep-fried clothes of the present invention.
  • the drying method is not particularly limited, and various methods such as airflow drying method (flash drying method), spray drying method (spray drying method), drum drying method (drum drying method), vacuum drying method, freeze drying method (freeze drying method), etc. Drying methods can be used.
  • the physical properties modifier for fried clothes of the present invention may be used by directly adhering it to the surface of food materials, but it is usually wheat flour for batter-type and batter-type clothes materials that are oil-heated by adhering to the surface of food materials. It is contained together with such raw materials as the bladder type or batter type clothing material of the present invention.
  • the amount of the physical property-improving agent for deep-fried clothes of the present invention contained in these clothes is 0.1-2% by weight, preferably 0.3-1.5% by weight, and more preferably 0.4. -0.8% by weight.
  • the bladder type clothing material of the present invention is used by directly adhering it to the surface of the food material.
  • the batter type clothing material of the present invention is used as the batter liquid of the present invention after adding an appropriate amount of water.
  • the content of the property modifier for deep-fried clothes in the frying batter liquid of the present invention is 0.1-2% by weight, preferably 0.3-1.5% by weight, based on the total weight of the frying batter liquid. And more preferably 0.4-0.8% by weight. If the amount is less than 0.1% by weight, it has a crunchy feeling and is not oily after oil-prepared cooking, long-term storage at room temperature, and microwave cooking after refrigeration/freezing storage. It is difficult to get rid of it and it is difficult to get the juiciness of the ingredients. Further, it becomes difficult to prevent gelatinization of starch derived from wheat flour contained in the clothes. Further, if it exceeds 2%, no significant effect is observed, but if 10% or more is added, it may affect the flavor.
  • the food material is immersed in the batter liquid of the present invention, and bread-brushed or oil-heated as it is.
  • the conditions for oil-conditioning heating are appropriately set depending on the type of fried food.
  • it can be produced by heating oil-conditioning for 3-8 minutes in edible fats and oils at 160-210°C.
  • the fats and oils used for oil-conditioning heating are not particularly limited as long as they are edible fats and oils generally used for deep-fried foods such as palm oil and corn oil.
  • Examples of the fried food used for the clothing material of the present invention include fried chicken, tempura, fritters, croquette, tonkatsu, minced pork, fried white fish, fried Tatsuda, and the like.
  • wheat flour, water, and salt may be the main constituents, and may be contained in the foods to be heated, such as dumplings, shumai, and spring rolls. Gyoza, Shumai, and spring rolls produced using the skin are not oily and have a crispy texture when oiled.
  • the noodle skin for fried foods is a sheet that encloses fillings such as spring rolls, dumplings, dumplings, bread, etc., except that it contains the physical property modifier for fried clothes of the present invention, and was produced by a conventional method. One can be used.
  • the amount of the physical property modifier for fried clothes added to the noodle skin for fried food is 0.1-10% by weight, preferably 0.1-5% by weight, relative to the flour used for the noodle skin for fried food. %, and more preferably 0.5-5% by weight. If it is less than 0.1% by weight, it is difficult to reduce the oiliness after cooking in oil, after long-term storage at room temperature, and after microwave cooking after refrigeration/freezing storage, which makes it crunchy. It is difficult to obtain a pleasant texture, and it is difficult to obtain the effect of preventing peeling of clothes and gelatinization of starch. In addition, the addition of 10% or more may affect the flavor.
  • wheat flour, salt, and water are used as the raw materials for the noodle skin, and 0.6% by weight of the composition of the present invention is added.
  • the blending amount of water with respect to the flour does not need to be changed even when the composition is added, and is adjusted at a water addition rate of 35-40%.
  • the dough is rolled to a thickness of 0.2-2 mm by a rolling mill, die-cut into a suitable shape and cut.
  • grain powders other than wheat flour such as rice flour and buckwheat flour, may be used as raw materials as long as they are sheet-shaped to wrap the ingredients.
  • the present invention will be specifically described below with reference to examples and comparative examples.
  • the present invention is not limited to these.
  • the effect of adding the property modifier for fried clothes was evaluated by fried chicken.
  • the chicken breast was beaten with a meat beater 30 times on the front and back sides, and further, while changing the angle of the chicken breast with a tenderizer, about 30 places were cut.
  • the muscle, skin, and excess fat were removed, cut into 15 to 20 g portions, soaked in pickle solution, and stored in the refrigerator for 8 hours.
  • the pickle solution is 3.4 g of sodium bicarbonate, 13.5 g of sodium tripolyphosphate, 68.2 g of potato starch, 13.6 g of salt, 80.6 g of lipid 40% vegetable cream, 20.5 g of powder glass soup, It was prepared by mixing 1.4 g of chitansan gum, 3.4 g of sugar, 340.9 g of water and 136.4 g of ice.
  • the frying process and the storage method are shown in the flow chart of FIG. After immersing the chicken breast in the batter solution shown in Table 1, half of the total amount was oiled at 170° C. for 2 minutes and frozen. After 9 days of freezing, a part of the deep-fried fried chicken was reheated in a microwave oven (500 watts/hour, 3 minutes), and 0 hours (Example 4) and 1 hour (Example 5) after completion of heating. Sensory evaluation was performed when the time elapsed. Further, another part was re-oiled at 170° C. for 4 minutes, and kept in a heat-retention box at 60° C.
  • Example 6 After 4 hours (Example 10) and 6 hours (Example 11), sensory evaluation was performed.
  • the other half of the chicken after battering was subjected to oil conditioning at 170° C. for 4 minutes, and a part of the chicken was subjected to sensory evaluation immediately after the oil conditioning (Example 1). Further, another part was subjected to sensory evaluation after 20 hours had passed at room temperature of 25° C. after the oil preparation was completed (Example 2). Further, another part was stored at room temperature of 25° C. for 20 hours after the oil preparation was finished, and was heated in a microwave oven before being subjected to sensory evaluation (Example 3).
  • the product When the physical property modifier for deep-fried clothes is added to the chicken batter liquid for deep-fried chicken and oil-prepared, immediately after being fried, the product has a crispy texture and is oily compared to the case without addition. It was fried because it had a reduced and juicy feel. Even when a certain amount of time passed after the oil-prepared cooking, the physical properties modifier for deep-fried clothes was added, so that the deep-fried food was less oily. Even when it was cooked in a microwave oven, it had no oiliness and retained a good texture without pulling on the clothes. When frozen, when it was taken out of the freezer and cooked in a microwave oven, the fried chicken with the physical property modifier for fried clothes was not oily and had a tender meat.
  • a solution containing gluten and an organic acid having 0.5 parts by weight or more of two or more carbonyl groups in the same molecule with respect to 100 parts by weight of the gluten The physical property modifier for deep-fried foods obtained by heating at 65° C. or higher for 30 minutes or longer, when used as a raw material for deep-fried clothes, has a crispy texture in the batter, reduces oiliness, and is a food material. It can retain the juiciness and softness of. In addition, it is possible to improve the texture with a rubber-like towing that is a problem when cooking with a microwave oven. It is considered that the use of the physical property modifier for fried clothes of the present invention makes it possible to more easily improve the quality of fried foods and prepared foods, which are in increasing demand as lifestyle changes.

Abstract

La présente invention aborde les problèmes de réduction de l'aspect huileux et d'augmentation de la croustillance d'un revêtement et de maintien de la succulence d'aliments revêtus dans la pâte à frire, pour des aliments frits qui ont été préparés dans de l'huile et stockés ou congelés. En outre, la présente invention aborde les problèmes selon lesquels il est nécessaire de veiller à ce que les aliments et le revêtement aient peu de chances de se séparer et que le revêtement ne change pas en une texture qui est dure et résistante comme de la gomme à mâcher, après avoir été cuits dans un four à micro-ondes ou avoir été stockés dans un dispositif de réchauffage chaud. Ces problèmes sont résolus par une composition qui est ajoutée au liquide de pâte à frire, ladite composition comprenant du gluten qui a été traité thermiquement en utilisant un acide organique ayant au moins deux groupes carbonyle dans la même molécule.
PCT/JP2019/049998 2018-12-25 2019-12-20 Dispositif d'amélioration de propriété physique pour revêtement de pâte à frire, procédé d'amélioration de propriété physique de revêtement de pâte à frire, liquide de pâte à frire pour aliments frits et aliments frits WO2020137846A1 (fr)

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JP2018-240808 2018-12-25

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Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014142243A1 (fr) * 2013-03-15 2014-09-18 グリコ栄養食品株式会社 Produit à base de gluten, son procédé de préparation, et produit alimentaire en comportant

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014142243A1 (fr) * 2013-03-15 2014-09-18 グリコ栄養食品株式会社 Produit à base de gluten, son procédé de préparation, et produit alimentaire en comportant

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Materials and technologies useful for donut production", A TECHNICAL JOURNAL ON FOOD CHEMISTRY & CHEMICALS, vol. 11, no. 1, 2015, pages 37 - 42, ISSN: 0911-2286 *

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