JPS5846305B2 - Composition for powdering fries - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to fried foods, and more particularly to a composition for powdering fried foods.

In general, fried foods are manufactured by preparing fried ingredients and then performing powdering, battering, plating, etc. in appropriate combinations as necessary.

Powdering in this case means applying powder to the fried dough, and its effects are (1) obtaining a predetermined coating ratio;
2) The coating adheres well and the coating does not bleed easily, and (3)
The reason is that the appearance can be beautifully decorated.

Wheat flour, potato starch, potato starch, and the like are conventionally used for powdering, but these are not always satisfactory in terms of workability, texture, etc.

In other words, when mass-producing fries in a frozen food factory, for example, the powdering composition must have (1) smooth physical properties, (2) no hygroscopicity, and (3) particles that are not very fine. However, conventional powdering compositions such as potato starch and potato starch lack these points.
Furthermore, in terms of texture after frying, potato starch, potato starch, wheat flour, etc. are light and it is difficult to obtain a soft texture.

On the other hand, a problem that occurs during frying is oil, especially when the moisture content of the fried seeds is high.

This occurs when starch coats the surface of the fried beef in a gelatinous state during frying, and this coating blocks the outlet for the moisture in the fried beef that is turned into steam by heating, causing bumping. Not only is there a risk of burns during cooking, but it also causes oil to slip on the cooking table, floor, etc., which is a serious drawback when frying.

The present inventors have conducted extensive research to obtain a composition for powdering that eliminates the above-mentioned drawbacks. The present invention was completed based on the finding that the starch has physical properties suitable for the purpose of cooking, and has a soft texture after frying, and that the former type of aged processed starch produces less oil splash during frying.

The aged starch used in the present invention is obtained by gelatinizing starch granules, cooling them to partially beta-ize them, and turning them into powder.

At this time, the starch preferably has a high amylose content, but the conditions for gelatinization and betaization are not particularly limited.

In other words, it is possible to obtain the desired effect of the present invention as long as the amylose moiety is already hardly bonded within the molecule through the steps of gelatinization and beta-ization. The amount of water, temperature conditions, time, equipment used during gelatinization, cooling conditions, drying conditions, crushing conditions, etc. can be selected as appropriate.

Specifically, after mixing starches with a moisture content of 30 to 60%,
Temperature 70-150℃, pressure 100・kg/cri1. After extruding continuously under the following conditions, leave the dough at 20°C or below, then crush the obtained dough as necessary and then bring it to 80°C.
Aged starch obtained by drying and then pulverizing as described below, grain powder with a moisture content of 30% or more, is kneaded, steamed, further kneaded, left at 0 to 15°C for 20 hours or more, and coarsely crushed. , and then dried at a temperature of 40 to 80°C and pulverized.

Aged starch is effective for improving workability in the powdering process and improving texture after frying, especially when using fried species with high moisture content, such as seafood.
It is preferable to use retrograded starch alone or to add a large amount of retrograded starch, but it is also possible to use it in combination with other starches.

Hereinafter, the present invention will be further explained in Experimental Examples and Examples.

Experimental Example (Workability and Texture) Cod fillets (moisture content: 81%) were subjected to powdering, battering, and plating to prepare foods for frying.

The starches used for powdering were 7 types in total: pregelatinized wheat flour, pregelatinized potato starch, aged processed starch, waxy starch, corn chitarch, potato starch, and fresh flour.The batter liquid used for battering was 22 parts of wheat flour, 5 parts gum and 7 parts water
A mixture of 3 parts was used.

This food for frying was fried for 3 minutes and 30 seconds in soybean oil heated to 170 to 180°C.

The suitability of each starch to the equipment during powdering and the texture of the batter after frying were evaluated, and the results shown in Table 1 were obtained.

(Amount of Oil Spring) The amount of oil spring was measured using a food for frying cod fillets prepared using the same materials as above.

The frying conditions were as follows: Use a dumpling-shaped pot with a diameter of 18CrfL, fill with white soybean oil to a height of 35cm from the top of the pot, and
It was soaked in oil heated to 70-180°C for 3 minutes and 30 seconds.

To determine the amount of oil spring, put cod fillet fry food (54 f/piece) in oil, immediately cover the top of the pan with a pre-measured paper towel, remove the paper towel after the frying time has elapsed, weigh it immediately, and measure the amount before frying and after frying. The weight difference was taken as the amount of oil spring.

The results are shown in Table 2.

★ 8 In this case, the oil splash amount of 0.11 was such that you could hardly feel the oil splash with normal frying, but 0.31
? When the temperature exceeds 0.72, oil splash becomes a concern, and when the temperature exceeds 0.72, the oil splash becomes severe.

As is clear from the results shown in Tables 1 and 2, pregelatinized starch and aged modified starch have good powdering workability and texture of fried batter, and aged modified starch in particular has good oil and fat during frying.・It was also found to be effective in preventing mosquito bites.

Example Manufacture of Frozen Cod Fried Cod After molding, the fried seeds were steamed for about 3 minutes and then powdered using a powdering machine (manufactured by Sunbrandt Co., Ltd.), battered, further brazed, and then immediately frozen.

This frozen food was fried for 3 minutes and 30 seconds in salad oil heated to 180° C. without being thawed.

It had good powder machine suitability for powdering, and the texture of the batter after frying was soft and favorable.

Also, there was hardly any oil splash during frying.

Claims (1)

[Claims] 1. A composition for powdering fried foods, which contains aged starch obtained by gelatinizing starch granules and then cooling them to partially beta-ize them.