JP3188016B2 - Kara fried flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dry fried flour. More specifically, the present invention relates to a Kara-age fried powder capable of producing a Kara-age deeply having a soft, crisp, and juicy, excellent texture without fluff in a short time.

[0002]

2. Description of the Related Art Conventionally, in the production of fried chicken, there is a method in which ingredients such as meat are immersed in a seasoning liquid, a seasoning is immersed in the ingredients, and then a batter such as flour is adhered and fried with oil. It has been generally adopted. In the case of this method, by immersing the ingredients in the seasoning liquid, the water holding power of the ingredients is increased, and it is possible to obtain fried rice with good texture when fried with oil. However, in the case of this method, preparation of the seasoning liquid and immersion of the ingredients in the seasoning liquid are necessary, which is troublesome and time-consuming.

In order to solve the above-mentioned drawbacks of the conventional method, various types of dry fried powder have been developed which can be easily fried by simply sprinkling directly on ingredients and frying with oil. The use of has made it possible to produce Karaage very easily and in a short time. However, the use of such fried powder has the drawback that the batter and ingredients used for fried food become hard and have a poor texture.

[0004] As a method of softening meat, a protease such as papain can be used as it is or by adding salt, sugar,
It is conventionally known to sprinkle meat with other ingredients such as spices.In this method, the meat on which the protease has been applied is left for a predetermined time to allow the protease to penetrate into the meat. I have. However, if the meat coated with the protease is left untreated, the degradation of the protein on the meat surface becomes more remarkable than the penetration of the protease into the inside of the meat. Even if it is fried in oil, it is not possible to obtain good fried food with good texture and appearance. In addition, in the case of using this method, a two-stage operation of attaching papain to the meat, allowing the meat to soften by allowing it to stand for a predetermined period of time, attaching a batter to the softened meat, and frying with oil is required. It takes time and effort. Furthermore, the present inventors blended the protease directly into the above-mentioned karaage fried powder of the above-mentioned glazing type, which was directly sprinkled on the ingredients and fried with oil, and tried to produce the karaage fried food using the protease. Softness was insufficient, and a satisfactory texture was not obtained.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a soft, crisp, dry, juicy, and juicy fried food with a simple operation and a short cooking time. It is to provide fried flour.

[0006]

Means for Solving the Problems The inventors of the present invention have studied to solve the above-mentioned problems. As a result, when at least one of lipase and α-amylase is blended in fried caramel flour,
The present invention has been completed by finding that a deep-fried kala fried food having a soft, crisp, juicy, juicy and excellent texture can be obtained.

That is, the present invention provides a lipase and α-
A fried noodle flour characterized by containing at least one of amylase.

[0008] Lipase is an enzyme that hydrolyzes oils and fats (triglycerides of fatty acids) into glycerin and fatty acids, and is widely distributed in animal organs, plant tissues, microorganisms such as molds and fungi. In the present invention, any lipase can be used, but those derived from microorganisms are preferable, and for example, they can be obtained as "Lilipase A-5" manufactured by Nagase Biochemical Industry Co., Ltd.

Α-amylase is an enzyme that randomly hydrolyzes the α-1,4-glucoside bond of amylose and amylopectin. Microorganisms also produce this enzyme. In the present invention, any α-amylase can be used, but it is preferable to use a purified α-amylase powder obtained from a microorganism, and it is available as, for example, “Spytase CP-3” manufactured by Nagase Seikagaku Corporation. .

[0010] The deep-fried karase of the present invention comprises lipase and α
It may contain only one of the amylase or both. When the lipase is blended alone in the fried caramel flour, it is preferable that the lipase content per 100 g of the fried caramel be 100,000 to 2500,000 U, and 150,000 to 350,000.
0U is more preferred. When the α-amylase is solely incorporated into the fried flour, the α-amylase content per 100 g of fried flour is 3,000 to 150,000.
0DUN is preferable, and 12,000
~ 24,000 DUN is more preferred.

[0011] When both lipase and α-amylase are blended in the fried flour, the amount of both enzymes is preferably determined by referring to the above-mentioned preferred range when each enzyme is blended alone. . From this point, when both enzymes are used in combination, 1 g of lipase is used per 100 g of fried caramel flour.
It is preferable to mix 50,000 to 350,000 U and α-amylase at a ratio of 12,000 to 24,000 DUN.

[0012] The lipase content per 100 g of Kara fried flour is less than the above 100,000 U, or α
-If the amylase content is less than 3,000 DUN as described above, the softening of the fried garments and utensils is insufficient and the resulting soft fried softness tends to be insufficient, while the lipase content is greater than 2500,000 U as described above. If the content of α-amylase is more than 150,000 DUN, off-flavors tend to occur and the taste of fried chicken tends to decrease. When both lipase and α-amylase are used,
Outside the preferred ranges described above, similar results are likely to occur.

Here, the lipase titer (U) and α-amylase titer (DUN) in the present invention are values measured as follows.

Measurement of lipase titer (U) : 100 ml of olive oil emulsified with 150 ml of 2% polyvinyl alcohol is used as a substrate. This substrate 5
The mixture is mixed with 4 ml of McKilben buffer (pH 7.0) and 1 ml of lipase solution and reacted at 37 ° C. for 60 minutes. After stopping the reaction, titration is performed with 0.05N NaOH. Under the above reaction conditions, the activity of a lipase that releases an acid corresponding to 1 μmole of oleic acid is 1 U.

[0015]Measurement of α-amylase titer (DUN)
Law:Keep 10 ml of 1% potato starch paste at 40 ° C for 5 minutes or more.
In addition, appropriately diluted α-Amirror kept at the same temperature
After adding 1 ml of lysate and shaking to react for 10 minutes,
Take 1 ml of the reaction solution and place in 10 ml of 0.1N hydrochloric acid.
To stop the reaction. 0.5 ml of this solution is_Two
And shake in 10 ml of a solution containing 0.03% KI
At 660 nm with distilled water as a control.
mm color cuvette (color is blue Val
ue). The absorbance at this time is defined as (D '), and similarly,
Absorption when colorimetric using water instead of α-amylase solution
Assuming that the luminous intensity is (D), DUN is calculated by the following equation 1.
You.

[0016]

DUN = {(DD ′) / D} × (100/10) × n where n = α-amylase solution dilution factor

As is clear from the above formula 1, the Blue Value of 10 ml of 1% starch paste solution (100 mg starch) is 40
The power of α-amylase that reduces 1% in a reaction at 1 ° C. for 1 minute is DUN = 1.

The method of blending lipase and / or α-amylase into the fried flour is not particularly limited, and any method can be used. When both lipase and α-amylase are blended, both may be mixed in advance and then mixed with the remaining components, or each may be separately mixed with other components.

The deep-fried karase of the present invention comprises lipase and α
-As long as at least one of the amylase is contained, other materials, components, preparation methods, and the like are not limited, and materials, components, and preparation methods conventionally used in Kara-age fry can be used. The fried karak of the present invention preferably contains flour such as flour or starch as a main component, and particularly preferably flour is used as flour. Furthermore,
Kara fried flour of the present invention is powdered soy sauce, salt, together with flour,
Sugars, powdered miso, amino acids and other seasonings, spices,
Appropriate materials and components such as nutrients such as flavors and vitamins can be used in appropriate combination.

Further, if necessary, a thickener, a gelling agent, a synthetic paste (eg, pregelatinized starch, propylene glycol alginate, calcium salt or sodium salt of cellulose glycolic acid) may be added to the fried flour of the present invention. , Sodium starch glycolate, sodium starch phosphate, methyl cellulose, sodium polyacrylate, sodium alginate, tragacanth gum, gum gut, gum arabic, karaya gum, guar gum, locust bean gum,
Gelatin, etc.); powdered alcohol or powdered alcohol (wine, brandy, rum wine powder); emulsifier (sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.); When two or more kinds are contained, the ingredients become softer when fried with oil, and a deep fried soft and good texture can be obtained.

In the above, when a thickener, a gelling agent, a synthetic paste and the like are mixed in the fried flour, and when a substance other than pregelatinized starch is compounded, an amount of about 0.5% based on the total weight of the fried flour is used. 1 to 10% by weight (hereinafter simply referred to as "%"), 5 to 40% when gelatinized starch is blended, particularly 15 to 30%. When 1 to 6% of emulsifier is incorporated, about 0.5 to 6% based on the total weight of the fried starch, and when starch hydrolyzate is incorporated, about 2 to 2% based on the total weight of the fried starch
It is good to mix at a rate of ５０50%.

Further, the water content of the fried flour of the present invention is 8
% Or less, lipase and α-amylase activities are prevented from being reduced and the flour is prevented from being deteriorated, so that fried flour with excellent long-term storage properties can be obtained.

The soy-fried fried powder is a so-called "blow-fried" type in which powdered fried fried powder is sprinkled on ingredients and fried, and a powdered fried fried powder dissolved in a liquid such as water or a paste. There is a so-called "melt" type in which the fried food is fried by attaching it to an ingredient, and the fried powder of the present invention is particularly suitable for use as a "glaze" type.

The fried food of the present invention is used for fried chicken, duck, duck, turkey and other chicken meat, pork, beef, sheep, goat and other meat, seafood, vegetables and other ingredients. It is particularly suitable as fried flour for meat and seafood.

There is no particular limitation on the method of cooking the fried food using the fried food of the present invention, but usually, the ingredients are made to an appropriate size, and the fried food of the present invention is powdered or granulated. It is good to sprinkle as it is, leave it for a predetermined time if necessary, and then fry it with oil heated to an appropriate temperature (usually about 160 to 170 ° C.).

[0026]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the present invention is limited thereto. << Examples 1 to 3 and Comparative Examples 1 to 3 >> 100 g of fried flour having the composition shown in Table 1 below was prepared.
The chicken is cut to a size of about 25 g, and 1000 g of the meat is covered with the fried powder prepared as described above, and the meat is allowed to stand at room temperature for 5 g.
Let stand for minutes. Next, the chicken to which the fried flour was attached was fried for 3 minutes in salad oil heated to 160 to 170 ° C. to prepare fried chicken.

The taste, texture, meat texture and meat juiciness of the thus-obtained chicken fried chicken were scored by ten panelists according to the evaluation criteria shown in Table 2 below. When the average value was taken, the results as shown in Table 1 were obtained. The evaluation criterion in Table 2 was that 50,000 P of protease was used per 100 g of deep-fried fry.
The taste and texture of the batter, the texture of the meat, the texture of the meat and the juicy texture of the meat obtained by using the fried flour of Comparative Example 2 containing the aUN at a standard point (middle point)
Are evaluated in comparison with the three points.

The titer (PaUN) of the protease (papain) used in Comparative Examples 2 and 3 and the protease contained as an impurity in the lipase and α-amylase used in Examples 1 to 3 (PaUN) were measured as follows.

The protease (papain) titer (PaU)
Method for measuring N): 5 ml of 0.6% milk casein (p
H7.5, M / 25 phosphate buffer) and 1 ml of cysteine-activated protease at 30 ° C.
When reacted for 0 minutes, the activity of releasing an absorbance at 275 nm corresponding to 1 μg of tyrosine per minute as a TCA soluble component is defined as 1 PaUN.

[0030]

[Table 1]

[0031]

[Table 2]

From the results in Table 1 above, it can be seen that lipase and α-
Example 1 containing at least one of amylase
When karase fried powder of No. 3 was used, lipase and α-
The taste of the batter is better and the texture is softer than the fried flour of Comparative Example 1 containing no amylase and the fried flour of Comparative Examples 2-3 containing protease, and the meat portion is also soft. It can be seen that a deep-fried karaage with a suitable texture and a juicy feeling and a very good texture can be obtained.

Example 4 100 g of dried fried powder having the composition shown in Table 3 below was prepared. Then, chicken fried chicken was prepared in the same manner as in Examples 1 to 3, and the texture of the resulting fried chicken was scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was calculated. When taken, the results as shown in Table 3 were obtained.

[0034]

[Table 3]

From the results in Table 3 above, it was found that lipase was used in an amount of 100,000 to 2500,000 U per 100 g
It can be seen that the use of Kara-age fried powder in Test Groups 2 to 6 containing at a ratio of 1) can provide good Kara-age fried food.

Example 5 100 g of dried fried powder each having the composition shown in Table 4 below was prepared. Then, chicken fried chicken was prepared in the same manner as in Examples 1 to 3, and the texture of the resulting fried chicken was scored by 10 panelists according to the evaluation criteria shown in Table 2 above, and the average value was calculated. When taken, the results as shown in Table 4 were obtained.

[0037]

[Table 4]

From the results in Table 4 above, it was found that α-amylase was used in an amount of 3,000 to 150,000 D / 100 g of Kara fried flour.
It can be seen that the use of the Kara-fried flour in the test groups 2 to 6 containing UN at a ratio yields a good Kara-age fried food.

[0039]

According to the present invention, the fried karak of the present invention comprises lipase and α
-By containing at least one of the amylases, it is possible to obtain a deep-fried karaage fried food having a good taste and a soft texture, and a soft and juicy and non-sticky ingredient. Can be The fried flour of the present invention can be effectively used for various ingredients such as meat, seafood, vegetables and the like. Karaage can be produced very simply and in a short time.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/176 A23L 1/10

Claims (1)

(57) [Claims] 1. A fried karakara comprising at least one of lipase and α-amylase.