JP3188017B2 - 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, in the present invention, ingredients of fried food such as meat do not become hard, and the adhesion to ingredients of clothes is good, and the occurrence of freckles in frying oil is small, and further, frying is obtained at a high yield. Fried flour that can be used.

[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, in the case of using such a fried flour, the powdered or granular fried flour is directly adhered to the ingredients, so that the fried flour is less likely to fall off from the ingredients due to poor adhesion and is obtained. There is a drawback that the yield of empty fried food is low, and the ingredients of deep fried food are hard and the texture is poor.

Attempts have been made to incorporate a gelling agent into the fried flour in order to obtain a soft texture of deep-fried fried food. Feeling decreases. Attempts have also been made to incorporate a relatively large amount of starch into the fried flour, but the disadvantage is that the adhesion of the fried flour to the ingredients is reduced and the amount of frying residue remaining in the frying oil is increased. There is.

[0005] As a method for softening meat, a protease such as papain can be used as it is or with 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 dusted, the clothes do not adhere to the meat uniformly, and on the contrary, the clothes adhere to chopsticks, hands, container walls, etc. and come off and fall off the meat surface. When such meat from which clothes have fallen off is fried, there is a drawback that the fall off portion of the clothes burns and does not fry uniformly, resulting in poor appearance and texture.

[0006]

Under the circumstances described above, the present inventors:
Softening the ingredients to improve the texture of the fried food, and the appearance of the fried fried food with less frying in the fried oil due to the uniform attachment of the batter to the surface of the ingredients and not falling off The research has been conducted for the purpose of providing Kara-fried flour which is good in quality and can obtain Kara-fried with high yield. As part of such research, we also conducted various studies on flour, which is the main raw material of Kara fried flour, and achieved the above object if we used rye flour containing a predetermined amount or more as flour. The inventors have found out what can be done and completed the present invention.

Accordingly, the present invention is a fried flour characterized by containing 20 wt% or more based on non-roasted rye flour on the weight of the formulation cereal flour.

[0008] Rye is also called black barley, and can be cultivated in cold regions where wheat and barley are not available. Therefore, rye is widely cultivated in Scandinavian countries and the like, and rye flour obtained therefrom is mainly used as a raw material for black bread. Rye flour has a slightly different component ratio and properties depending on its production area, growing weather, milling method, etc., but in the present invention, rye flour is roasted.
No rye flour can be used.

[0009] The fried fry of the present invention must contain at least 20% by weight (hereinafter simply referred to as "%") of rye flour based on the total weight (total weight) of flours in the fried fry. And it is preferable to contain 40% or more. If the proportion of rye flour in the flour used in the fried flour is less than 20%, the texture of the fried frying will not be soft, and the yield of the fried frying will decrease, and the amount of frying will increase. On the other hand, the upper limit of the content of the rye flour is not particularly limited, and the entire amount of the flour used in the fried kara may be rye flour.

[0010] The fried flour of the present invention can vary depending on the object of use of the fried flour (the kind of ingredients using the fried flour), the type and the amount of other components in the fried flour, The total content of flours including rye flour is preferably about 60 to 90%, particularly preferably about 70 to 80%, based on the total weight of the fried flour.

[0011] The fried Kara powder of the present invention is not only rye flour and other flours, but also powdered soy sauce, salt, sugars, powdered miso, amino acids and other seasonings and spices conventionally used in fried Kara flour. Any of other ingredients and ingredients such as nutrients such as fragrances, vitamins and the like can be contained as necessary.

[0012] In addition to the above-mentioned materials and components, the fried noodles of the present invention may further comprise, if necessary, a thickener, a gelling agent, a synthetic paste (pregelatinized starch, propylene glycol alginate, Calcium and sodium salts of cellulose glycolic acid, sodium starch glycolate, sodium starch phosphate, methylcellulose, sodium polyacrylate, sodium alginate, tragacanth gum, gum, gum arabic, gum karaya, guar gum, locust bean gum, gelatin, etc.) Enzymes such as protease, lipase and amylase; powdered liquor and powdered alcohol (wine, brandy, rum powder);
One or more emulsifiers (sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.); one or more kinds of starch hydrolysates having a dextrose equivalent of 5 to 50 can be contained, and at least one of these components can be contained. When the seeds are contained, the ingredients become softer when fried with oil, so that fried fry having a softer and better texture can be obtained.

In the above, when a thickener, a gelling agent, a synthetic paste and the like are added to the fried flour, and when a substance other than the pregelatinized starch is compounded, the amount is based on the total weight of the fried flour. 1 to 10%, 5 to 40 when pregelatinized starch is blended
%, Especially about 15 to 30%, and about 1 to 6% based on the total weight of the fried powder, when blending powdered sake, and about 0, based on the total weight of the fried powder, when formulating an emulsifier. When the starch hydrolyzate is blended in an amount of about 0.5 to 6%, the starch hydrolyzate is preferably blended in a ratio of about 2 to 40% based on the total weight of the fried flour.

The method for preparing the fried flour of the present invention is not particularly limited, and any conventionally known method can be employed.
In addition, the soybean fried powder is a so-called “butterfly” type in which the powdered fried flour is sprinkled as it is on the ingredients and fried, and the powdery fried flour is dissolved in a liquid such as water or a paste. There is a so-called "melting" type in which the oil is fried by adhering it to an ingredient, and the dried fried powder of the present invention is particularly suitable for use as a "glazing" 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 cooking method for making 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.).

[0017]

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. In the following Examples and Comparative Examples, the yield of Karaage, the texture of Karaage and the amount of frying were measured or evaluated as follows.

The yield of empty fried : The yield (%) of empty fried was calculated by the following equation 1.

[0019]

## EQU1 ## Yield of Karaage (%) = (C / D) × 100 where C = weight of the obtained Karaage (g) D = Total weight of used chicken and attached Karaage flour

Texture of Karaage : The texture of Karaage was scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken.

[0021]

[Table 1] Evaluation criteria for the texture of dried fried chicken Number: Evaluation content 5: Very soft, juicy and extremely good texture 4: Soft, good texture 3: Slightly soft, slightly good texture 2: Hard, Slightly poor texture 1: very hard and poor texture

Frying amount : Frying residue remaining in frying oil after the production of Kara-age was recovered and weighed.

<< Example 1 and Comparative Example 1 >> 100 g of each fried powder having the composition shown in Table 2 below was prepared. Chicken is cut to a size of about 25 g and this meat 1000
g was sprinkled with the fried powder prepared as described above and left at room temperature for 5 minutes. Next, the chicken to which the fried flour was attached was fried for 3 minutes with salad oil heated to 160 to 170 ° C. to create the texture of fried chicken. The yield and amount of frying of the resulting chicken were determined by the method described above, and the texture of the fried chicken was scored by the method described above. Table 2 shows the results.

[0024]

[Table 2] Example 1 Comparative Example 1 Mix (%) Wheat flour (light flour) − 76 Rye flour 76 − Salt 8 8 Seasonings 10 10 Spices 6 6 Total 100 100 Karaage yield (%) 83 78 Karaage texture 3.9 1.5 Frying amount (g) 6.1 8.5

From the results in Table 2 above, it can be seen that the fried flour of Example 1 using rye flour as the flour has a better texture than the fried flour of Comparative Example 1 using flour. It can be seen that the good fried rice was obtained at a high yield, the fried food was well adhered to the chicken, and the amount of fried residue in the fried oil was small.

Example 2 and Comparative Example 2 100 g each of fried karaks having the composition shown in Table 3 below was prepared.
Next, fried chicken was made in the same manner as in Example 1.
When the texture of the obtained chicken was fried and scored by the above method, the results as shown in Table 3 were obtained.

[0027]

[Table 3] Example 2 Comparative Example 2 Mix (%) Wheat flour (light flour) 59 64 Rye flour 17 12 (Ray flour ratio) ¹⁾ (22%) (16%) Salt 8 8 Seasonings 10 10 Spices 6 6 Total 100 100 Karaage texture 3.3 2.4

From the results shown in Table 3 above, it can be seen that the fried kara flour of Example 2, which contains rye flour in a proportion of 20% or more based on the weight of the flour, contains 20% rye flour based on the weight of the flour. % Compared with the case of using the fried powder of Comparative Example 2 containing less than 10% by weight.

[0029]

According to the present invention, rye flour is reduced by 20% based on the weight of flour.
% Of the present invention, it is possible to obtain soft and good texture deep-fried fry at a high yield. In addition, the fried powder of the invention has good adhesion to the ingredients, thereby making it possible to obtain a fried food with good appearance, and the amount of fried residue remaining in the frying oil is small. 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.

Claims (1)

(57) [Claims] 1. A fried flour characterized by containing 20 wt% or more based on non-roasted rye flour on the weight of the formulation cereal flour.