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 dusting mix for battered foods.
• Deep-fried foods are classified into deep-fried foods, in which the ingredients are fried as they are, and deep-fried foods, in which the ingredients are coated and then fried.
• ingredients are directly heated with oil and moisture on the surface is rapidly lost, resulting in a hard texture on the surface.
• the batter serves as a buffer and the ingredients are heated relatively gently, so the ingredients are kept soft and juicy.
• the coating may be peeled off from the ingredients during frying due to shrinkage or deformation of the ingredients due to heating. When the coating material is peeled off, not only does the appearance of the obtained oil-fried food be damaged, but also the softness and juiciness of the ingredients are impaired because the ingredients are directly heated with oil.
• Patent Literature 1 describes the use of oil-processed starch as a dusting powder in order to improve the binding properties between ingredients and coating materials.
• wheat flour and starch improve the binding of the ingredients and the coating, they absorb the moisture of the ingredients, which reduces the juiciness of the ingredients and makes them sticky. Food quality could be adversely affected.
• Patent Document 2 a battered food obtained using a dusting powder containing fructans such as inulin prevents the moisture of the ingredients from transferring to the batter, and the batter can be maintained even after a long period of time after frying. It is described that it has a crunchy texture.
• Patent Document 3 a coating material for fried chicken containing a dietary fiber material prepared from cereals, beans, wood, etc. is used to prevent sticking between coating materials sprinkled on ingredients, and between the coating material and the container. It is described that it prevents the sticking of the coating or the peeling of the coating during frying.
• edible fibers such as soybean fiber, wheat bran, dry yeast, and apple fiber are added to a batter for frying mainly composed of wheat flour, so that the moisture inside is released during frying, and the puncture of the batter is prevented. described to prevent.
• Patent Document 5 describes that a batter mix containing water-soluble dietary fibers such as guar gum, tara gum, locust bean gum, etc., provides a battered food of good quality and in which the batter is prevented from puncturing.
• Patent Document 6 describes that a battered food that maintains the freshly fried texture for a long time can be produced by using a food texture change inhibitor for fried food containing water-swellable dietary fiber containing oil and fat as an active ingredient.
• JP 2016-174535 A Japanese Patent Application Laid-Open No. 2006-230268 JP-A-3-151842 JP-A-60-224459 JP-A-5-7470 JP 2019-149947 A
• Patent Documents 1 to 6 are expected to have a certain effect in maintaining the appearance of the coating material of fried food and the crispy texture of the coating material.
• the batter not only the batter but also the taste and texture of the ingredients are important. It is desired to provide a batter-fried food whose ingredients have better taste and texture.
• TECHNICAL FIELD The present invention relates to a dusting mix for battered foods, which can produce battered foods with good taste and texture of ingredients.
• the present inventors found that the dusting mix containing dietary fiber derived from potatoes does not absorb excessive moisture of the ingredients while increasing the binding property between the ingredients and the coating material. After adhering to the ingredients, it is possible to produce a fried food with good taste and texture that keeps the ingredients juicy and soft by attaching the batter and frying.
• the present invention provides a dusting mix for battered food containing 0.5 to 10% by mass of potato-derived dietary fiber.
• the present invention also provides a method for producing a fried food product, comprising attaching a coating material to the ingredient to which the dusting mix for fried food product has adhered, and then frying.
• the present invention also provides a method for producing a dusting mix for battered foods, comprising mixing potato-derived dietary fiber with flour and/or starch, wherein the mix contains 0 .5 to 10% by mass, providing a method.
• the present invention also provides the use of a mix containing 0.5 to 10% by mass of potato-derived dietary fiber as a dusting powder for battered foods.
• the present invention also provides use of a mix containing 0.5 to 10% by mass of potato-derived dietary fiber in the production of dusting powder for battered foods.
• the dusting mix for battered foods of the present invention does not excessively absorb the moisture of the ingredients while improving the adhesion between the ingredients and the batter. Therefore, the battered food obtained using the dusting mix for battered food of the present invention has a good appearance because the batter is difficult to peel off, and the ingredients are juicy and soft. Good taste and texture. and high quality.
• the present invention provides a dusting mix for fried foods.
• the dusting mix for battered foods of the present invention (hereinafter simply referred to as the dusting flour mix of the present invention) is used as a dusting powder to be sprinkled on the ingredients before the batter is attached during the production of the battered foods. .
• the dusting mix of the present invention contains potato-derived dietary fiber.
• potato-derived dietary fiber refers to a component that is contained in potato rhizomes (potatoes) and is indigestible by human digestive enzymes. Dietary fiber refined from potatoes (potatoes) is used as potato-derived dietary fiber in the present invention.
• the type of potato is not particularly limited as long as it can be used for food and from which dietary fiber can be obtained, and examples include Baron and May Queen.
• a known method can be employed as a method for refining dietary fiber from potatoes.
• a potato-derived dietary fiber can be produced by pulverizing a potato by a wet pulverization method while removing starch and water-soluble proteins.
• a potato-derived dietary fiber can be produced by performing a classification operation or a washing operation after dry pulverization.
• a commercial product can be used as the potato-derived dietary fiber.
• the content of the potato-derived dietary fiber in the dusting mix of the present invention is 0.5 to 10% by weight, preferably 1 to 8% by weight, more preferably 1.5 to 10% by weight, based on the total weight of the dusting flour mix. 6% by mass, more preferably 2 to 5% by mass. If the content of potato-derived dietary fiber in the dusting mix is too low or too high, the ingredients in the battered food product obtained may not be sufficiently juicy or soft. Moreover, if the content of potato-derived dietary fiber in the dusting mix is too high, the batter of the battered food product may easily come off, or the batter may have a hard texture.
• the amount of dietary fiber in this specification means the value determined by the enzyme-weight method (modified Prosky method) based on AOAC985.29.
• the amount of dietary fiber by the enzyme-gravimetric method can be measured using a commercially available measurement kit, such as a dietary fiber measurement kit (Wako Pure Chemical Industries).
• the "dietary fiber" specified by the enzyme-gravimetric method may include those derived from various food raw materials. Therefore, the amount of dietary fiber measured by the enzyme-gravimetric method using the whole dusting mix of the present invention as a sample is the total amount of dietary fiber including dietary fiber other than potato-derived in the mix, and is not necessarily potato-derived food It does not represent only the amount of fiber.
• a protein material to the dusting mix of the present invention, because the moisture content of the ingredients is well retained in the resulting battered food and the juiciness is increased.
• the protein material used in the dusting mix of the present invention for example, those derived from plants such as soybean protein and wheat protein, and those derived from animals such as milk protein and egg protein can be used. These protein materials can be contained as powders in the dusting mix of the present invention.
• the content of the protein material in the dusting mix of the present invention is preferably 0.5 to 10% by mass, based on the total weight of the dusting mix, from the viewpoint of the taste and texture of the ingredients of the battered food. More preferably 1 to 8 mass %, still more preferably 1.5 to 6 mass %. If the content of the protein material in the dusting mix is too high, the batter of the batter-fried food may easily come off or the batter may have a hard texture.
• the dusting mix of the present invention further contains other ingredients in addition to the potato-derived dietary fiber and protein material described above.
• other ingredients include grain flour such as wheat flour and rice flour; starch containing unprocessed starch or processed starch; sugars; gelling agents, thickeners; seasonings such as salt and amino acids; , etc., but are not limited to these.
• the dusting mix of the present invention may contain any one or a combination of two or more of these other ingredients depending on the desired properties of the battered food.
• the starch in the other ingredients preferably does not contain potato-derived starch.
• the content of the other ingredients in the dusting flour mix of the present invention may be appropriately adjusted according to the desired characteristics of the fried food, but the total mass of the dusting flour mix is 99.5% by mass or less, It is preferably 99% by mass or less, more preferably 98.5% by mass or less, and even more preferably 98% by mass or less.
• the dusting mix of the present invention contains flour and/or starch, and the total content of the flour and starch is preferably 80% by mass or more, more preferably 85% by mass, based on the total mass of the dusting flour mix. % or more.
• the dusting mix of the present invention can be produced by mixing the potato-derived dietary fiber, other ingredients, and, if necessary, a protein material. More specifically, the potato-derived dietary fiber, other ingredients, and optionally a protein material so that the resulting dusting mix contains 0.5 to 10% by mass of the potato-derived dietary fiber By mixing with, the dusting powder mix of the present invention can be produced.
• the dusting flour mix of the present invention can be used in the same manner as conventional dusting flour for battered foods.
• the dusting flour mix of the present invention may be directly adhered to the surface of ingredients.
• the procedure for attaching the dusting flour mix of the present invention to the ingredients is not particularly limited, but the ingredients are preferably coated with the dusting flour mix.
• the "sprinkling" operation includes all operations capable of directly adhering the dusting mix of the present invention to the surface of ingredients.
• the "sprinkle” operation includes an operation of sprinkling the dusting mix from above the ingredients, putting the dusting mix and ingredients into a sealable bag and closing the entrance of the bag. An operation of shaking, an operation of spreading the dusting mix on a plate or the like and rolling the ingredients on the mix can be exemplified.
• Ingredients are not particularly limited, and include, for example, meat such as chicken, pork, beef, sheep and goat; seafood such as squid, shrimp, fish and shellfish; and various ingredients such as vegetables.
• meat such as chicken, pork, beef, sheep and goat
• seafood such as squid, shrimp, fish and shellfish
• various ingredients such as vegetables.
• the mix of the present invention is preferably used for foods such as meat and seafood that tend to shrink when heated. If desired, the ingredients may be seasoned prior to applying the dusting mix of the present invention.
• the desired fried food can be obtained by coating the ingredients to which the dusting flour mix of the present invention has been applied and then frying them in oil according to a conventional method. Therefore, the present invention also provides a method for producing a battered food, comprising attaching a batter to an ingredient to which the dusting mix of the present invention is attached, and then frying the batter.
• the procedure for producing a battered food in the method of the present invention can be carried out according to a normal procedure for producing a battered food, except that the mix of the present invention is used as dusting powder.
• the type of coating material used in the method of the present invention is not particularly limited, and may be a powdery coating material (bledder) or a liquid coating material (batter).
• blenders include, but are not limited to, bread crumbs, fried chicken flour, flour, starch flour, and the like.
• the batter include, but are not limited to, egg liquid, batter for tempura and breaded fried foods, batter for fried chicken, and the like. Batter and blender may be used in combination.
• the batter can be applied to the ingredients to which the dusting mix of the present invention has been applied, and then the blender can be applied.
• the dusting flour mix of the present invention is directly attached to the surface of the ingredients, and then the ingredients to which the dusting flour mix of the present invention has adhered. After adhering, oil fry.
• the dusting flour mix of the present invention is directly attached to the surface of the ingredients, and then the ingredients to which the dusting flour mix of the present invention is attached are coated with egg liquid or After the batter liquid is applied and the bread crumbs are applied, it is fried.
• the method of frying is not particularly limited, and includes deep frying with a large amount of oil, frying with a small amount of oil, and the like.
• Potato dietary fiber Potex Crown (Oji Cornstarch Co., Ltd.; dietary fiber product derived from potato, dietary fiber content 70% by mass)
• Citrus dietary fiber Citrus fiber (Yutech Co., Ltd.; dietary fiber product derived from lemon and lime, dietary fiber content 86% by mass)
• Soybean dietary fiber soybean dietary fiber (Nichie Co., Ltd.; dietary fiber product derived from soybean, dietary fiber content 75% by mass)
• Test example 1 A dusting mix was prepared by uniformly mixing the materials shown in Tables 1-3. Dietary fiber was added to the dusting mix so that the amount shown in the table in terms of dietary fiber was obtained.
• a batter liquid was prepared by mixing 30% by mass of soft flour, 10% by mass of whole egg, and 60% by mass of cold water.
• the dusting mix prepared above was evenly attached to the entire surface of the pork loin (200 g per piece, 1 cm in thickness).
• the meat coated with the dusting mix was dipped in batter, dipped in bread crumbs, and fried in salad oil heated to 170° C. for 4 minutes to produce tonkatsu.
• the taste and texture of the meat (ingredients) in the obtained tonkatsu were evaluated by the following evaluation criteria by 10 trained panelists, and the average score was determined. The results are shown in Tables 1-3.
• a dusting mix was prepared by uniformly mixing the ingredients shown in Table 4. Separately, 50% by mass of soft flour, 10% by mass of whole egg, and 40% by mass of cold water were mixed to prepare a batter. The prepared dusting mix was evenly attached to the entire surface of peeled shrimp (80 g per shrimp). Shrimp shelled shrimp to which the dusting mix was adhered was dipped in the batter to coat, and then fried in salad oil heated to 170°C for 2 minutes to produce shrimp tempura. The taste and texture of the shrimp meat (ingredient) in the obtained shrimp tempura were evaluated by the following evaluation criteria by 10 trained panelists, and the average score was determined. Table 4 shows the results.

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• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)
• Meat, Egg Or Seafood Products (AREA)

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• 2022
  • 2022-01-27 JP JP2022543796A patent/JP7144648B1/ja active Active
  • 2022-01-27 CN CN202280011219.4A patent/CN116723774A/zh active Pending
  • 2022-01-27 WO PCT/JP2022/003000 patent/WO2022163740A1/ja not_active Ceased

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