WO2023171802A1 - Mélange de poudre à saupoudrer pour aliments frits - Google Patents

Mélange de poudre à saupoudrer pour aliments frits Download PDF

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Publication number
WO2023171802A1
WO2023171802A1 PCT/JP2023/009369 JP2023009369W WO2023171802A1 WO 2023171802 A1 WO2023171802 A1 WO 2023171802A1 JP 2023009369 W JP2023009369 W JP 2023009369W WO 2023171802 A1 WO2023171802 A1 WO 2023171802A1
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WO
WIPO (PCT)
Prior art keywords
mix
ingredients
batter
mass
frying
Prior art date
Application number
PCT/JP2023/009369
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English (en)
Japanese (ja)
Inventor
貴史 伊東
辰徳 西出
光範 藤邉
亨 重松
Original Assignee
株式会社日清製粉ウェルナ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 株式会社日清製粉ウェルナ filed Critical 株式会社日清製粉ウェルナ
Publication of WO2023171802A1 publication Critical patent/WO2023171802A1/fr

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Classifications

    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • 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 flour mix for deep-frying.
  • Fried food coatings are broadly classified into blenders, which are powdered coatings, and batters, which are liquid coatings. In either case, in fried foods obtained using a batter, the ingredients are heated by the batter formed from the batter without coming into direct contact with the frying oil, resulting in a juicy finish, while the batter retains moisture due to the frying oil. It evaporates and becomes crispy and dry.
  • the conventional practice is to coat the ingredients in flour, starch, or other flour beforehand, and then attach the batter to the ingredients before cooking.
  • wheat flour and starch improve the cohesion between ingredients and batter, they sometimes absorb water from the ingredients and reduce the juiciness of the ingredients.
  • Patent Document 1 describes the use of oil-processed starch as a dusting powder in order to improve the binding properties between ingredients and coating materials.
  • Patent Document 2 discloses that fried foods obtained using flour containing fructans such as inulin prevent moisture from the ingredients from transferring to the batter, and maintain the crispness of the batter even after a period of time has passed after frying. It is described that it has a certain texture.
  • Patent Document 3 discloses that a flour containing inulin, fat-processed starch, and egg white powder improves the binding between ingredients and batter, and the batter remains crisp even after cooking. It is described that it is possible to produce fried foods with texture.
  • Patent Document 4 discloses that a coating material for fried chicken containing dietary fiber materials prepared from grains, beans, wood, etc., prevents the coating materials sprinkled on the ingredients from sticking to each other and the coating material and the container. It is stated that it prevents the coating from sticking or from peeling off when frying.
  • Patent Document 5 discloses that by adding edible fibers such as soybean fiber, wheat bran, dried yeast, and apple fiber to the batter for frying, which is mainly composed of wheat flour, internal moisture is released during frying, thereby preventing punctures in the batter. It is stated that it can be prevented.
  • Patent Document 6 describes that a batter mix containing water-soluble dietary fibers such as guar gum, tara gum, and locust bean gum can provide fried foods of good quality and in which the batter is prevented from puncturing.
  • Patent Document 7 discloses that a texture change inhibitor for fried foods containing water-swellable dietary fiber containing oil and fat as an active ingredient can maintain the crispness of the batter and produce fried foods that retain the texture of freshly fried food for a long time. is listed.
  • the present invention provides a flour mix for deep-fried foods that can produce fried foods that maintain the juiciness and appearance of ingredients even when exposed to high-temperature environments due to reheating after cooking or storage in a warmer. provide.
  • the inventor of the present invention has discovered that by attaching flour containing inulin, soybean fiber, and fat-processed starch to the ingredients, and then attaching the batter and frying, the batter does not peel off even when exposed to high temperatures after cooking. It has been found that it is possible to produce fried foods that have a small amount of oxidation, juicy ingredients, and a good texture.
  • Flour mix for deep-frying containing inulin, soybean fiber, and fat-processed starch [2] The flour mix for deep-frying foods according to [1], wherein the content of the inulin is 0.5 to 30% by mass. [3] The flour mix for deep-frying foods according to [1] or [2], wherein the content of the soybean fiber is 0.1 to 30% by mass. [4] The flour mix for frying according to any one of [1] to [3], wherein the content of the fat-processed starch is 40 to 98% by mass. [5] The flour mix for deep-frying foods according to any one of [1] to [4], which is for adhering to the ingredients before adhering the batter.
  • [6] Use of a mix containing inulin, soybean fiber, and fat-processed starch as a flour for frying.
  • [7] The use according to [6], wherein the content of the inulin in the mix is 0.5 to 30% by mass.
  • [8] The use according to [6] or [7], wherein the content of the soybean fiber in the mix is 0.1 to 30% by mass.
  • [9] The use according to any one of [6] to [8], wherein the content of the fat-processed starch in the mix is 40 to 98% by mass.
  • the use according to any one of [6] to [9], wherein the flour for deep-frying is used for adhering to the ingredients before adhering the batter.
  • [11] Use of a mix containing inulin, soybean fiber, and oil-modified starch in the production of flour for frying.
  • [12] The use according to [11], wherein the content of the inulin in the mix is 0.5 to 30% by mass.
  • the use according to [11] or [12], wherein the content of the soybean fiber in the mix is 0.1 to 30% by mass.
  • the use according to any one of [11] to [13], wherein the content of the fat-processed starch in the mix is 40 to 98% by mass.
  • a method for producing a fried food which comprises attaching a batter to the ingredients to which the flour mix for deep-frying according to any one of [1] to [5] has been adhered, and then frying.
  • the fried food obtained using the flour mix for deep-fried food of the present invention has less peeling of the batter and has a juicy and good texture even when exposed to high-temperature environments due to reheating after cooking or storage in a warmer. can be kept.
  • the present invention provides a flour mix for deep-frying.
  • the flour mix for deep-fried foods of the present invention (hereinafter also simply referred to as the mix of the present invention) is used as a flour to be applied to ingredients before coating is applied during the production of fried foods.
  • the mix of the present invention exhibits a predetermined effect by being present between the ingredients and the batter.
  • the mix of the present invention contains inulin.
  • Inulin is a polymer of fructose with glucose attached to its end.
  • the inulin used in the mix of the present invention preferably has a fructose polymerization degree of 5 or more, more preferably a fructose polymerization degree of 10 to 29.
  • the inulin used in the mix of the present invention includes those extracted from inulin-containing plants such as chicory and Jerusalem artichoke, those produced by microorganisms, and those that have been degraded to reduce the degree of polymerization of fructose. Can be used.
  • inulin used in the mix of the present invention can be produced by the method described in Japanese Patent No. 4278691 or WO03/027304. Alternatively, commercially available inulin may be used.
  • the content of inulin in the mix of the present invention is, for example, 0.3 to 35% by mass, preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, and even more preferably 5% by mass, based on the total mass of the mix. ⁇ 20% by mass. If the content of inulin in the mix is too high or low, the juiciness of the resulting fried food ingredient may decrease.
  • the mix of the present invention further contains soybean fiber.
  • soybean fiber used in the mix of the present invention, for example, soybean seeds may be dried and pulverized to remove oil-soluble components and water-soluble components. Alternatively, commercially available soybean fiber may be used.
  • the content of soybean fiber in the mix of the present invention is, for example, 0.05 to 35% by mass, preferably 0.1 to 30% by mass, more preferably 0.5 to 25% by mass, and Preferably it is 2 to 18% by mass. If the content of soybean fiber in the mix is too high or low, the juiciness of the resulting fried food ingredient may decrease.
  • the mix of the present invention further contains fat-processed starch.
  • the fat-processed starch used in the mix of the present invention is obtained by mixing 100 parts by mass of raw starch with about 0.01 to 30 parts by mass, preferably 0.05 to 1 part by mass of edible fat.
  • This is an oil- or fat-processed starch prepared by drying the mixture as appropriate. If necessary, the mixture may be heat-treated before or after drying. Alternatively, commercially available fat-processed starch may be used.
  • the type of raw starch for the fat-processed starch is not particularly limited, and examples thereof include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as gelatinized, etherified, and Examples include modified starches that have undergone treatments such as esterification, crosslinking, and oxidation. These raw material starches can be used alone or in combination of two or more.
  • the type of edible oil to be mixed with the raw starch is not particularly limited, and examples thereof include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, pork tallow, etc. These include edible vegetable oils and animal fats. These edible fats and oils can be used alone or in combination of two or more.
  • the content of fat-processed starch in the mix of the present invention is, for example, 35 to 99% by mass, preferably 40 to 98% by mass, more preferably 45 to 93% by mass, even more preferably 50 to 80% by mass, based on the total mass of the mix. Mass%.
  • the content of fat-processed starch in the mix is, for example, 35 to 99% by mass, preferably 40 to 98% by mass, more preferably 45 to 93% by mass, even more preferably 50 to 80% by mass, based on the total mass of the mix. Mass%.
  • the mix of the present invention may further contain other components as necessary.
  • the other ingredients include grain flour such as wheat flour and rice flour; starches and modified starches other than oil-processed starches; sugars other than inulin; dietary fibers other than soybean fibers; proteins such as eggs and wheat proteins; gelling agents, Examples include, but are not limited to, thickeners; seasonings such as salt and amino acids; spices; fragrances; powdered oils and fats; and the like.
  • the mix of the present invention may contain any one kind or a combination of two or more kinds of other components, depending on the desired characteristics of the fried food.
  • the content of the other components in the mix of the present invention may be adjusted as appropriate depending on the desired characteristics of the fried food, but it may be, for example, 64% by mass or less, preferably 59% by mass or less, based on the total mass of the mix. More preferably it is 53% by mass or less, and still more preferably 40% by mass or less.
  • the mix of the present invention can be prepared by mixing the above-mentioned inulin, soybean fiber, oil-processed starch, and other components as necessary.
  • the mix of the present invention is a powder composition containing the above-mentioned components.
  • the mix of the present invention can be used in the same way as conventional flour for frying. Typically, in the production of fried foods, the mix of the present invention may be directly applied to the surface of ingredients.
  • the procedure for attaching the mix of the present invention to the ingredients is not particularly limited, but preferably includes an operation of sprinkling the mix onto the ingredients and attaching it, and an operation of kneading and attaching the mix to the ingredients.
  • the "sprinkling" or "kneading" operation includes all operations that allow the mix of the present invention to be directly attached to the surface of ingredients.
  • the "sprinkling" operation includes an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and ingredients into a sealable bag and shaking with the bag's entrance closed, An example of this operation is spreading the mix on a plate or the like and rolling the ingredients on the mix.
  • Examples of the "kneading" operation include adding the mix of the present invention to ingredients and mixing the ingredients and the mix.
  • the ingredients are not particularly limited, and include various ingredients such as meat such as chicken, pork, cow, sheep, and goat; seafood such as squid, shrimp, and horse mackerel; and vegetables. From the viewpoint of preventing the coating from peeling off, the mix of the present invention is suitably used for foods that tend to shrink when heated, such as meat and seafood. If desired, the ingredients may be seasoned before applying the mix of the present invention.
  • the desired fried food can be obtained by further adhering a batter to the ingredients to which the mix of the present invention has been applied and frying in oil according to a conventional method. Therefore, the present invention also provides a method for producing fried foods, which comprises attaching a batter to the ingredients to which the mix of the present invention has been attached, and then frying the ingredients.
  • the procedure for producing fried foods in the method of the present invention can be carried out in accordance with the usual procedure for producing fried foods, except for using the mix of the present invention as a dusting agent.
  • the type of batter used in the method of the present invention is not particularly limited, and may be a powdered batter (breader) or a liquid batter (batter).
  • blenders include, but are not limited to, bread crumbs, fried flour, grain flour, starch flour, and the like.
  • batter include, but are not limited to, egg wash, batter for tempura or fried bread, batter for fried chicken, and the like.
  • the mix of the present invention is directly attached to the surface of the ingredients, then batter is attached to the ingredients to which the mix of the present invention has been attached, and then fried in oil. do.
  • the mix of the present invention is directly attached to the surface of the ingredients, and then egg wash or batter is attached to the ingredients to which the mix of the present invention has been attached. , then coat with bread crumbs and then coat with oil.
  • methods for frying include deep frying with a large amount of oil, deep frying with a small amount of oil, etc., and are not particularly limited.
  • the coating of manufactured fried foods does not easily peel off even when exposed to high-temperature environments after cooking, and the ingredients can maintain a juicy texture. It is suitable as
  • Example 1 Chicken thighs were cut into pieces weighing 25 g each, seasoned and used as an ingredient. 2 g of each of the flour mixes produced above (8% by mass based on the ingredients) was sprinkled onto the ingredients and allowed to adhere to the ingredients. Separately, a batter liquid was prepared by mixing 100 parts by mass of mixed powder of potato starch and soft flour with a mass ratio of 2:1 and 100 parts by mass of water. 10 g of this batter liquid was applied to each ingredient on the surface of the ingredients to which the flour had been applied above.
  • Fried chicken was prepared by frying the ingredients to which the batter had adhered for 4 minutes in oil heated to 175°C. After the produced fried chicken was cooled down, it was stored in a hot warmer set at 65°C. After 5 hours, the adhesion of the fried chicken batter and the texture of the ingredients were evaluated. The evaluation was scored by 10 expert panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Table 1.
  • ⁇ Evaluation criteria> Adhesiveness of clothing 5 points: There is no floating or peeling of the clothing, which is extremely good. 4 points: There are some areas where the batter is slightly floating, but there is no peeling and it is in good condition. 3 points: Although some parts of the clothing are floating and come off when touched, there is no practical problem. 2 points: Some parts of the clothing are peeling off, which is defective. 1 point: There are many places where the clothing has peeled off, and it is extremely poor. (Texture of ingredients) 5 points: Ingredients are very juicy and very good. 4 points: The ingredients are juicy and good. 3 points: The ingredients are moist and there are no practical problems. 2 points: Ingredients are dry and defective. 1 point: The ingredients were dry and hard in some parts, very poor quality.
  • fried chicken was produced by replacing the mix used for dusting with the mix used for the batter liquid. Specifically, 100 parts by mass of a mixed powder of potato starch and soft flour with a mass ratio of 2:1 was used as dusting powder, and 2 g per 25 g of chicken thigh was sprinkled on the meat, and then 100 parts by mass of the mix of Production Example 1 was sprinkled. 10 g of a batter solution prepared by mixing 100 parts by mass of water and 100 parts of water was applied to each ingredient, and fried with oil to produce fried chicken. When this was evaluated in the same manner as in Test Example 1, the average values of the evaluation scores for the adhesion of the batter and the texture of the ingredients were 2.7 points and 2.4 points, respectively.

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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)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne un mélange de poudre à saupoudrer pour un aliment frit qui contient de l'inuline, de la fibre de soja et un amidon traité à la graisse. Ll'invention concerne en outre un procédé de production d'un aliment frit qui consiste à enrober un ingrédient avec le mélange de poudre à saupoudrer pour un aliment frit, à faire adhérer une pâte à frire sur celui-ci et ensuite à frire de celui-ci dans l'huile.
PCT/JP2023/009369 2022-03-11 2023-03-10 Mélange de poudre à saupoudrer pour aliments frits WO2023171802A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022-038491 2022-03-11
JP2022038491 2022-03-11

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WO2023171802A1 true WO2023171802A1 (fr) 2023-09-14

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003135014A (ja) * 2001-11-02 2003-05-13 Kentucky Fried Chicken Japan Ltd 冷凍揚げ物の製造方法
WO2017030081A1 (fr) * 2015-08-14 2017-02-23 日清フーズ株式会社 Mélange de farine à fleurer pour produits alimentaires frits
WO2018008710A1 (fr) * 2016-07-06 2018-01-11 日清フーズ株式会社 Procédé de production d'aliments enrobés de pâte et frits
JP2018143244A (ja) * 2017-03-07 2018-09-20 日清フーズ株式会社 揚げ物用バッターミックス
JP2019149947A (ja) * 2018-03-01 2019-09-12 月島食品工業株式会社 揚げ物用食感変化抑制剤、バッター、バッターミックス及びフライ食品
WO2020130018A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Mélange à base de farine pour aliments frits

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2003135014A (ja) * 2001-11-02 2003-05-13 Kentucky Fried Chicken Japan Ltd 冷凍揚げ物の製造方法
WO2017030081A1 (fr) * 2015-08-14 2017-02-23 日清フーズ株式会社 Mélange de farine à fleurer pour produits alimentaires frits
WO2018008710A1 (fr) * 2016-07-06 2018-01-11 日清フーズ株式会社 Procédé de production d'aliments enrobés de pâte et frits
JP2018143244A (ja) * 2017-03-07 2018-09-20 日清フーズ株式会社 揚げ物用バッターミックス
JP2019149947A (ja) * 2018-03-01 2019-09-12 月島食品工業株式会社 揚げ物用食感変化抑制剤、バッター、バッターミックス及びフライ食品
WO2020130018A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Mélange à base de farine pour aliments frits

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