Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 flour mix for deep-fried foods.
• Fried batter is roughly classified into powder batter, batter, and liquid batter, batter.
• the ingredients are heated by the batter formed from the batter without directly touching the frying oil to make it juicy, while the batter is moisturized by the frying oil. Evaporates to give a crispy, dry texture.
• Patent Documents 1 to 3 Conventionally, clothing materials containing oil-processed starch have been disclosed in order to improve the binding property to the ingredients (for example, Patent Documents 1 to 3).
• Patent Documents 4 and 5 describe that oil-processed acetylated starch is used as flouring.
• Patent Document 6 describes that oil-processed phosphoric acid-crosslinked starch is used as a dusting powder.
• Japanese Unexamined Patent Publication No. 62-14756 Japanese Unexamined Patent Publication No. 2005-073506
• Japanese Unexamined Patent Publication No. 2005-185122 JP-A-2002-291431 Japanese Unexamined Patent Publication No. 2012-165724 JP-A-2007-28905
• the binding property between the clothing material and the ingredient material was improved, but a slimy feeling was sometimes felt between the ingredient material and the clothing material.
• the modified starch processed with fats and oils is used as the dusting powder, the obtained fried food may have an odor derived from the processed starch, and as a result, the flavor of the fried food may be deteriorated.
• the present invention provides a dusting powder capable of suppressing sliminess and modified starch odor between clothing and ingredients while improving the bondability between clothing and ingredients.
• the present inventor attaches dusting powder containing silicon dioxide and oil-processed starch to the ingredients, and then attaches the batter to the oil to make the ingredients bondable.
• Excellent batter does not come off easily, the batter has a good texture with crispness even after a lapse of time after cooking, and has a good flavor with suppressed sliminess and processed starch odor between the batter and ingredients.
• the present invention provides the following.
• [1] A dusting mix for deep-fried foods containing silicon dioxide and modified starch.
• [2] The flour mix for deep-fried foods according to [1], wherein the content of the modified starch is 50% by mass or more.
• [3] The flour mix for deep-fried foods according to [1] or [2], wherein the content of silicon dioxide is 0.01 to 0.3% by mass.
• [4] The item according to any one of [1] to [3], wherein the oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Starch mix for fried foods.
• a method for producing a fried food which comprises attaching a clothing material to the ingredient to which the fried food dusting mix according to any one of [1] to [4] is attached, and then oiling the ingredients.
• [6] Use of a mix containing silicon dioxide and modified starch for fats and oils as a flour for deep-fried foods.
• [8] The use according to [6] or [7], wherein the content of silicon dioxide in the mix is 0.01 to 0.3% by mass.
• oil-and-fat modified starch is made from at least one selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid-crosslinked starch. Use of.
• the fried food obtained by using the fried food dusting mix of the present invention has excellent binding properties between the ingredients and the batter, and the batter does not easily come off.
• the batter has a crispy and good texture even after a lapse of time after cooking.
• the flavor of fried food can be improved by suppressing the sliminess between the batter and the ingredients, which is caused by the conventional dusting, and the odor derived from the modified starch.
• the present invention provides a flour mix for deep-fried foods.
• the fried food dusting mix of the present invention (hereinafter, also simply referred to as the mix of the present invention) is used as a dusting powder to be sprinkled on the ingredients before attaching the clothing material in the production of the fried food.
• the mix of the present invention contains silicon dioxide.
• Silicon dioxide is a component conventionally used as a food additive for the purpose of an adsorbent, an excipient, and an anticaking agent.
• the silicon dioxide used in the mix of the present invention preferably contains 99% by volume or more of particles having a particle size of 50 ⁇ m or less, and more preferably 99% by volume of particles having a particle size of 30 ⁇ m or less, based on the particle size distribution by the laser diffraction method. It contains 99% by volume or more of particles having a particle size of 15 ⁇ m or less.
• Such silicon dioxide is commercially available and may be used.
• the content of silicon dioxide in the mix of the present invention is preferably 0.01 to 0.3% by mass, more preferably 0.03 to 0.2% by mass, still more preferably 0.05, based on the total mass of the mix. It is ⁇ 0.1% by mass. If the content of silicon dioxide in the mix is too low, the resulting fried food may not sufficiently reduce the sliminess between the ingredients and the garment and the odor derived from the modified starch. On the other hand, if the content of silicon dioxide in the mix is too high, the resulting fried food may have a reduced adhesion to the batter or a reduced texture of the batter.
• the mix of the present invention further contains modified starch.
• the modified starch used in the mix of the present invention is obtained by mixing 100 parts by mass of the raw material starch with about 0.01 to 30 parts by mass of edible oil and fat, preferably 0.05 to 1 part by mass. It is an oil-and-fat modified starch prepared by appropriately drying the mixture. If desired, the mixture may be heat treated before and after drying. Alternatively, commercially available modified starch may be used.
• the origin of the raw material starch of the oil-processed starch is not particularly limited, and examples thereof include cornstarch, waxy cornstarch, tapioca starch, potato starch, wheat starch, rice starch, etc., underground starch is preferable, and tapioca starch is more preferable. .. These starches can be used as unprocessed starch or modified starch that has been subjected to processing such as pregelatinization, etherification, esterification, cross-linking, and oxidation.
• the raw material starch may be any one or a combination of two or more of the unprocessed and modified starches listed above.
• the modified starch used in the present invention is made from one or more selected from the group consisting of unmodified starch, acetylated starch and phosphoric acid cross-linked starch.
• Acetylated starch is starch that has been esterified by reacting starch with acetic anhydride.
• Acetylated starch is a component conventionally used as a food additive for the purpose of improving texture and physical properties.
• the acetylated starch may have been subjected to a processing treatment other than acetylation, and examples thereof include acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and acetylated oxidized starch. ..
• Such acetylated starch is commercially available, and these may be used as raw material starch.
• Phosphoric acid cross-linked starch is starch cross-linked by esterification by reacting starch with phosphorus oxychloride, phosphoric acid anhydride, trimetaphosphate and the like.
• Phosphate-crosslinked starch is a component conventionally used as a food additive for the purpose of improving texture.
• Such phosphoric acid cross-linked starches are commercially available, and these may be used as raw material starches.
• the oil-and-fat-processed starch used in the present invention may be prepared by combining any one or more of the modified starch, acetylated starch and phosphoric acid-crosslinked starch and processing the oil-and-fat according to the above procedure, or separately. It may be prepared by mixing after fat processing.
• the type of edible oil and fat used for preparing the oil-processed starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, red flower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef fat, and pig.
• examples thereof include edible vegetable oils and fats such as fats and animal oils and fats. These edible oils and fats can be used alone or in combination of two or more.
• a flour containing a large amount of oil for example, non-defatted soybean flour and the like may be used as a substitute for a part or all of the edible oil and fat.
• the content of the modified starch in the oil-and-fat processed starch in the mix of the present invention is preferably 50% by mass or more, more preferably 55 to 99.5% by mass, and further preferably 60 to 99% by mass in the total mass of the mix.
• the mix of the present invention may further contain other components, if necessary, in addition to the above-mentioned silicon dioxide and modified starch.
• the other components include flours such as wheat flour and rice flour; starches other than oil-processed starches; sugars; proteins; gelling agents, thickeners; seasonings such as salt and amino acids; spices; flavors; powdered oils and fats. , Etc., but are not limited to these.
• any one or a combination of two or more of the other components can be contained depending on the desired characteristics of the fried food and the like.
• the total content of the other components in the mix of the present invention may be the balance of silicon dioxide and oil-processed starch, but is preferably 50% by mass or less, more preferably 45% by mass or less, based on the total mass of the mix. , More preferably 40% by mass or less.
• the content of each of the other components may be appropriately adjusted according to the desired characteristics of the fried food and the like.
• the mix of the present invention can be used in the same manner as conventional flour for deep-fried foods.
• the mix of the present invention may be directly attached to the surface of the ingredients.
• the procedure for adhering the mix of the present invention to the ingredients is not particularly limited, but preferably, the mix is sprinkled on the ingredients and adhered.
• the "glare" operation includes all operations that can directly attach the mix of the present invention to the surface of the ingredient.
• the "bagging" operation includes an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and the ingredients into a sealable bag and shaking with the entrance of the bag closed. An operation of spreading the mix on a plate or the like and rolling the ingredients on the mix can be exemplified.
• the ingredients are not particularly limited, and for example, various meats such as chicken, pig, cow, sheep, and goat; fish and shellfish such as squid, shrimp, fish, and shellfish; vegetables, and artificial meat such as soybean meat. Ingredients can be mentioned. From the viewpoint of preventing odors derived from modified starch, the mix of the present invention is preferably used for ingredients such as fish and shellfish in which an odor is easily perceived. If desired, the ingredients may be seasoned prior to attaching the mix of the invention.
• the desired fried food can be obtained by oiling the ingredients to which the mix of the present invention is attached according to a conventional method. Therefore, the present invention also provides a method for producing a fried food, which comprises attaching a clothing material to an ingredient to which the mix of the present invention is attached and then oiling it.
• the procedure for producing fried foods in the method of the present invention can be carried out according to the usual procedure for producing fried foods, except that the mix of the present invention is used as the dusting powder.
• the type of clothing material used in the method of the present invention is not particularly limited, and may be powdered clothing material (bredder) or liquid clothing material (batter). Examples of bladder include, but are not limited to, bread crumbs, fried chicken flour, flour, starch flour, and the like. Examples of batters include, but are not limited to, egg liquid, batters for frying with tempura and bread crumbs, and batters for deep-fried chicken.
• the mix of the present invention is directly attached to the surface of the ingredients, then the batter is attached to the ingredients to which the mix of the present invention is attached, and then the oil syrup is attached. do.
• the mix of the present invention is directly attached to the surface of the ingredients, and then the egg liquid or the batter is attached to the ingredients to which the mix of the present invention is attached. After further adhering bread crumbs, oil it.
• the means of oiling includes deep frying with a large amount of oil, fried food with a small amount of oil, and the like, and is not particularly limited.
• Test 1 Preparation of flour mix for fried food
• Fine silicon dioxide containing 99% by volume or more of particles with a particle size of 15 ⁇ m or less
• oil-processed starch oil-processed unprocessed starch, oil-processed acetylated starch, or oil-processed phosphoric acid-crosslinked starch; all of them are oil-and-fat per 100 parts by mass of starch.
• acetylated starch, phosphoric acid cross-linked starch, oxidized starch, and wheat flour (weak flour) are mixed in the formulations shown in Tables 1 and 2 below, and a dusting mix for fried foods (Production Example). 1 to 7 and Comparative Examples 1 to 9) were prepared.
• a batter solution was prepared by mixing 30% by mass of cake flour, 10% by mass of whole eggs and 60% by mass of cold water.
• the flour mix prepared above was evenly adhered to the entire surface of pork loin (200 g per piece, 1 cm thick).
• the meat to which the mix was attached was passed through the batter solution, breaded, and oiled with salad oil heated to 170 ° C. for 4 minutes to produce pork cutlet.
• the crude heat of the produced pork cutlet was removed, and the pork cutlet was stored in a refrigerator for 6 hours and then stored at room temperature (about 25 ° C.) for 1 hour.
• the pork cutlet after storage was cut with a kitchen knife, and the adhesiveness of the batter at that time was evaluated.
• the texture of the batter when eating the pork cutlet after storage, the sliminess between the batter and the meat, and the modified starch odor were evaluated.
• the evaluation was carried out by 10 specialized panelists according to the following evaluation criteria, and the average score of the evaluation of 10 people was calculated.
• Evaluation criteria 5 points: Even if the fried food is cut with a kitchen knife, the clothes do not come off at all, which is extremely good. 4 points: Even if the fried food is cut with a kitchen knife, the clothes hardly come off, which is good. 3 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the portion corresponding to 10 to 20% of the entire circumference of the cut surface. 2 points: When the fried food is cut with a kitchen knife, the batter is peeled off at the part corresponding to more than 20% and 50% or less of the entire circumference of the cut surface, which is defective.
• Test 2 Tonkatsu was produced and evaluated by the same procedure as in Test 1 except that the composition of the dusting mix was changed as shown in Table 3. The results are shown in Table 3. The results of Production Example 1 are shown again in Table 3.
• Test 3 A frying with bread crumbs was produced and evaluated in the same procedure as in Test 1 except that the ingredients were changed as shown in Table 4. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.

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• 2021
  • 2021-01-14 WO PCT/JP2021/001036 patent/WO2022153435A1/ja not_active Ceased
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  • 2021-01-14 CN CN202180089210.0A patent/CN116744803A/zh active Pending

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