JP3537458B2 - 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 a fried rice flour and a method for producing fried rice using the fried rice flour.
More specifically, the present invention relates to the present invention, wherein the ingredients of fried food such as meat do not become hard, and the adhesion to the ingredients of clothes is good, and the occurrence of freckles in the frying oil is small, and further, the frying of the fried food at a high yield The present invention relates to an obtainable fried food and a method for producing fried food using such fried food.

[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 enhanced, and it is possible to obtain a 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 required, 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 made by simply frying the ingredients and frying with oil. The use of has made it possible to produce Karaage very easily and in a short time. However, when using such fried fried powder, the powdered or granular fried flour is directly adhered to the ingredients, so that the fried powder is poorly adhered and easily falls off the ingredients and is obtained. There is a drawback that the yield of Karaage is low, and the ingredients for Karaage are hard and the texture is poor.

Attempts have been made to incorporate a gelling agent into the deep-fried fried powder 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 decreases and the amount of fried residue remaining in the frying oil increases. 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 has been conventionally known to sprinkle meat with other ingredients such as spices.In this method, meat coated with a protease is left on the surface 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. In addition, when such meat from which clothes have fallen off is fried, there is a drawback in that the fall off portions of the clothes are scorched and do not evenly fry, resulting in poor appearance and texture.

[0006]

Under the circumstances described above, the present inventors have:
In addition to making the ingredients soft and improving the texture and taste of the fried food, the clothes are evenly adhered to the surface of the ingredients and do not fall off, resulting in less frying in the fried oil and the resulting fried food. Research has been conducted for the purpose of providing a Kara-age fried powder having a good appearance and capable of obtaining Kara-age at a high yield. Then, as a result of various studies on the components used for the frying, the present inventors have found that the above object can be achieved by blending a starch hydrolyzate having a specific hydrolysis degree into the frying flour, and completed the present invention.

That is, the present invention is characterized in that it contains a starch hydrolyzate having a dextrose equivalent of 5 to 50.
It is a fried kara fried powder that adheres to ingredients in powder form .

[0008] When starch is hydrolyzed, it is finally decomposed into its final unit, glucose (dextrose). Depending on the degree of hydrolysis, a mixture of various intermediate decomposed products is obtained. The dextrose equivalent (Dextrose Equivalent) (hereinafter referred to as “DE”) in the present invention is:
An index indicating the degree of hydrolysis of starch has been widely used in the past [for example, “Sogo Shokuhin Kougyo”, pp. 184-185, published by Koseisha Koseikaku Co., Ltd. (September 1970) 15)), which is usually determined by the following mathematical formula 1.

[0009]

## EQU1 ## DE = (B / A) × 100 Where A = total solids B = direct reducing sugar (expressed as glucose)

From the above formula 1, it can be seen that the larger the DE, the more advanced the hydrolysis, while the smaller the DE, the smaller the degree of hydrolysis. From this point, the starch hydrolyzate used in the present invention is: It can be said that the degree of hydrolysis is less than moderate.

In the present invention, among the starch hydrolysates having a moderate hydrolysis degree, particularly,
Needs to be used. When a material having a DE of less than 5 is used, it is not possible to obtain a fried food having a soft texture and the peeling of the fried garment increases. On the other hand, when a starch hydrolyzate having a DE of more than 50 is used, it is not possible to obtain a smooth and liquid free fried flour, and the fried flour becomes sticky or nodular, resulting in poor handling. In addition, the adhesiveness to the ingredients also deteriorates, and furthermore, the yield of dry frying is reduced, and the frying color becomes excessive, resulting in scorching. As a starch hydrolyzate, DE
It is particularly preferable to use those having a value of from 15 to 40. DE
Examples of the starch hydrolyzate having a content of 5 to 50 include dextrin powder, starch syrup, and the like, and powder syrup is particularly preferred.

The starch hydrolyzate having a DE of 5 to 50 can be obtained from various types of starch. As long as the DE is 5 to 50, the type of the starch used as a raw material is not particularly limited. For example, potato starch, corn starch, tapioca starch , Wheat starch, rice starch, rice starch, waxy corn starch and the like, and a hydrolyzate of DE5-50 obtained from starch.

[0013] The content of the starch hydrolyzate of DE5 to 50 in the Kara-age fry can vary depending on the composition of the Kara-age fry, the type of ingredients using the Kara-hage, and the like. It is preferable that the content is about 2 to 50% by weight (hereinafter simply referred to as%) based on the
It is particularly preferable to set it to 0%. If the content of the starch hydrolyzate is less than the above range, the texture of the resulting fried food tends to be hard and inferior, and the yield of the fried fried food tends to decrease, and the fried clothes often peel off. Easy to be. On the other hand, if the content of the starch hydrolyzate exceeds the above range, the adhesion of the fried powder to the ingredients becomes uneven, and when frying, a blister-like product is formed and the appearance becomes poor. , Furthermore, the amount of frying generated in frying oil increases,
There is a tendency that the sweetness becomes too strong and the taste deteriorates, and the fried flour itself becomes sticky and the handling property is poor.

As long as the fried starch of the present invention contains a starch hydrolyzate having a DE of 5 to 50, other ingredients, components, preparation methods and the like are not limited, and are conventionally used in fried fried flour. Materials, components, and preparation methods can be used. It is preferable that the fried noodles of the present invention contain flour such as wheat flour or starch as a main component, and it is particularly preferable to use flour as flour. Furthermore, the Kara-fried flour of the present invention, together with flour, powdered soy sauce, salt, sugar, powdered miso, amino acids and other seasonings, spices, spices, nutrients such as vitamins and other suitable ingredients and ingredients Can be used in appropriate combination.

Further, if necessary, a thickening agent, 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, methylcellulose, sodium alginate, sodium alginate, tragacanth gum, gum arabic, karaya gum, guar gum, locustone gum, gelatin, etc.); enzymes such as protease, lipase, amylase; Powdered wine (wine, brandy, rum wine powder); emulsifier (sucrose fatty acid ester, propylene glycol fatty acid ester, lecithin, etc.) The wood becomes softer and softer In can be obtained fried with good texture.

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%, 5 to 40 when gelatinized 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. It is preferable to mix them at a ratio of about 0.5 to 6%.

There are two types of soy-fried flour: 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 “melting” type that fries and fries it by attaching it to the ingredients,
Dried fried flour of the present invention is sprinkled on ingredients in powder form
It is used as a "glare" type to adhere .

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

The method of cooking the fried food using the fried food of the present invention is not particularly limited, but usually the ingredients are appropriately sized, 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.).

[0020]

EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited thereto. << Examples 1 to 3 and Comparative Examples 1 and 2 >> 100 g each of fried flour having the composition shown in Table 2 below was prepared.
The chicken is cut to a size of about 25 g, and 1000 g of the meat is dusted with the above-prepared fried flour, and the mixture 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 yield of fried chicken thus obtained was determined according to the following formula 2, and its texture and taste were scored by 10 panelists according to the evaluation criteria shown in Table 1 below. When the average value was taken, the results as shown in Table 2 were obtained. Further, the frying residue remaining in the frying oil after the production of Kara-age was recovered and its weight was measured.

[0022]

## EQU2 ## Yield of Karaage (%) = (C / D) × 100 In the formula, C = weight (g) of the obtained fried chicken D = total weight of used chicken and fried flour attached

[0023]

[Table 1]                        Evaluation criteria for texture of Karaage     Score: Evaluation content         5: very soft and juicy, very good texture         4: Soft and good texture         3: Slightly soft and slightly good texture         2: Hard, slightly poor texture         1: very hard, poor texture                        Evaluation criteria for taste of Karaage     Score: Evaluation content         5: very good taste with very round and balanced         4: Good taste with roundness and balance         3: Slightly mellow, balanced and somewhat good taste         2: Slightly sweet, slightly unbalanced, slightly poor taste         1: Very poor taste with poor sweetness and sweetness     

[0024]

[Table 2]

For good fried karaage, it is necessary that the texture and taste are each 3 points or more, and it is particularly preferable that the total of both is 7 points or more. Therefore, in the case of Examples 1 to 3 containing a starch hydrolyzate of DE 29 to 33, good fried food with good texture and taste can be obtained at a high yield, and the fried oil has good adhesion of fried food to chicken and good fried oil. It can be seen that the amount of residual frying in the inside is small. On the other hand, in the case of Comparative Examples 1 and 2, which did not contain the starch hydrolyzate, the texture of the deep-fried fried chicken was hard and inferior, the taste was reduced, and the yield was low. It can be seen that a large amount of frying remains in the frying oil due to poor quality.

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

[0027]

[Table 3]

From the results shown in Table 3 above, in the case of Test Examples b to f containing 2 to 30% of a starch hydrolyzate having a DE of 29 to 33, the texture and taste were all 3 or more. Instead, it is possible to obtain deep-fried pork with good texture and taste. On the other hand, in the case of the test examples f to g containing no starch hydrolyzate, the fried food was inferior in texture and taste, especially the texture, and the test example in which the starch hydrolyzate content was 1% In the case of a, it can be seen that the texture and taste are somewhat inferior.

Example 5 Using a starch hydrolyzate having a DE of 10 ± 1, 100 g of fried flour having the composition shown in Table 4 below was prepared. Next, the fried pork was made in the same manner as in Example 4, and the texture and taste of the obtained fried pork were scored by ten panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. Was obtained, the results as shown in Table 4 were obtained.

[0030]

[Table 4]

From the results in Table 4 above, in the case of Test Examples a to c containing 10 to 50% of a starch hydrolyzate having a DE of 10 ± 1, the texture and taste were all three or more, and Instead, it is possible to obtain deep-fried pork with good texture and taste. On the other hand, in the case of Test Examples ef containing no starch hydrolyzate, the texture and taste, in particular, the deep-fried kara fried rice with poor texture, and the starch hydrolyzate content was 60%
In the case of Test Example d, it can be seen that the texture of the deep-fried karaage is good, but the taste is reduced.

<< Examples 6 to 7 >> Approximately 100 g each of fried karaks having the composition shown in Table 5 below was prepared. Next, fried chicken was prepared in the same manner as in Examples 1 to 3. The yield of fried chicken was determined according to the above formula 2, and its texture and taste were determined as shown in Table 1 above.
The score was evaluated by ten panelists according to the evaluation criteria shown in Table 2, and the average value was obtained. The results shown in Table 5 were obtained. In addition, the frying residue remaining in the frying oil after the production of Kara-age was collected and its weight was measured.

[0033]

[Table 5]

From the results shown in Table 5 above, when pre-gelatinized starch is added to the fried food of the present invention, fried food with better texture and taste can be produced at a high yield, and the amount of fried food is generated. It turns out that there is also little.

[0035]

According to the present invention, the deep-fried karaage of the present invention, which contains a starch hydrolyzate having a DE of 5 to 50, makes it possible to obtain a deep-fried karaage with a good texture and a good taste. Furthermore, the fried powder of the present invention has good adhesion to the ingredients, thereby making it possible to obtain good fried food with a good appearance, and the amount of frying residue remaining in the frying oil is small. And when the fried powder of the present invention is used, fried fried food can be manufactured at a high yield. 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 Continuation of front page (56) References JP-A-55-85376 (JP, A) JP-A-56-58466 (JP, A) JP-A-61-43962 (JP, A) JP-A-2- 299562 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/176

Claims (1)

(57) [Claims] 1. A powdery substance comprising starch hydrolyzate having a dextrose equivalent of 5 to 50 and adhered to ingredients.
Sprinkled, fried flour of the type .