JPS6320500B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention prevents the coating from separating from the ingredients (seeds) of fish, shellfish, meat, vegetables, etc. during or after frying, and improves the texture of the batter. The present invention relates to a flouring composition for fried products, which allows fried products such as fried foods, tempura, fritters, and fried chicken to be obtained without stickiness and deformation.

[Conventional technology]

Traditionally, when producing fried foods such as fries, tempura, fritters, and fried chicken, ingredients such as fish, shellfish, meat, and vegetables are soaked in a suspension of flour or starch (so-called batter), coated, and then coated with oil. Alternatively, after coating, breadcrumbs are added and fried in oil. The products obtained by this method, however, have a number of drawbacks. These are the deterioration of the product value due to peeling of the batter and ingredients, deformation of the product, and unpleasant sticky, pasty texture that tends to occur in the middle layer between the batter and ingredients. The reason why an unpleasant pasty texture remains is that when frying in oil, a cavity is created between the batter and the ingredients, resulting in poor heat conduction, and the exchange of water and oil in the ingredients is not smooth, resulting in a dry texture. This is thought to be because the water leached out from the oil and left in the gap between the batter and the ingredients, giving the impression that it was ``cooked'' so to speak.
A solution to this problem would be to lengthen the frying time, but this is undesirable as the surface of the fried food may be heated more than necessary and burnt, and the texture of the bread crumbs may become hard.

Various proposals have been made to solve the above problems, such as using a heated gelatinizing solution of alpha starch or grain flour as a coating solution (Japanese Patent Publication No. 49-100241, Japanese Patent Publication No. 45-1989)
-89), a coating liquid made by adding wheat flour to an emulsion of protein and/or starch and oil (Japanese Patent Application Laid-Open No. 58-201955), a coating liquid containing enzymes (Japanese Patent Application Laid-open No. 48-13565), and natural gums. (Japanese Patent Application Laid-Open No. 52-120147), a method of treating ingredients with a natural gum solution and then covering them with a coating liquid containing an alkaline condensed phosphate (Japanese Patent Application Laid-open No. 53-24040), and a method of covering the surface with foamed batter liquid. (Japanese Patent Publication No. 50-89558), a method using grain flour heat-treated at a specific temperature to reduce the moisture content to 5% or less (Japanese Patent Publication No. 49-19865), immersing ingredients treated with a coating solution containing sodium alginate in a gelling agent solution. A method of forming a film and then breading it (Special Publication No. 49-13974), a coating liquid whose main ingredients are strong wheat flour, horse starch, and egg white (Special Publication No. 51-33975)
etc.

[Problem that the invention seeks to solve]

However, even with these methods, the above-mentioned drawbacks cannot be completely solved. In other words, the above-mentioned methods do not provide sufficient adhesion between the batter and the ingredients, so materials that undergo severe heat shrinkage such as squid, octopus, meat, and white fish such as cod, meat with high fat content, and low-grade meat with high moisture content are When using ham, sausage, etc. or frozen raw materials, the peeling of the coating and ingredients due to frying is still noticeable, and when the product after frying is cut into two with a knife, the ingredients and coating are separated There is a cavity in the middle, and at first glance it looks like the ingredients inside have become smaller, reducing the product value. When eating such products, not only do the ingredients fall out or the ingredients and batter separate into pieces, but there is also a cavity between the batter and the ingredients, which impairs heat conduction during frying. It deteriorates, leaving a paste-like substance on the inside of the batter, giving it an unpleasant texture, which is undesirable. The present invention aims to solve the above-mentioned drawbacks by improving the adhesion between the batter and the ingredients, regardless of the type of ingredients or conditions.

[Means for solving problems]

In the present invention, one or more protein powders that are neutral or alkaline and disperse or dissolve in water include alkaline earth metal hydroxide, alkaline earth metal oxide, roasted eggshell powder, roasted seashell powder, A flour composition is obtained by mixing one or more types of roasted bone powder, and this is uniformly sprinkled on the surface of fried ingredients, and then soaked in a coating liquid and fried in oil using a conventional method. Alternatively, by immersing them in a coating liquid, breading them, and frying them in oil, it is possible to obtain a high-quality fried food product that eliminates the above-mentioned drawbacks.

Next, the method of the present invention will be explained in detail. Proteins used in the dusting composition include egg white, soybean protein, wheat protein, lactalbumin, casein, etc.
Calcium hydroxide is used as the alkaline earth metal hydroxide, and calcium oxide is used as the oxide. Roasted eggshell powder is most commonly made from chicken eggshells, which are baked at 800°C or higher and turned into powder. The roasted shell powder and the roasted bone powder are made from shells of oysters, scallops, clams, etc., and the bone powder is made from cows, pigs, etc., which are baked at a temperature of 800°C or higher and then pulverized.

The mixing ratio of the alkaline earth metal compound, roasted eggshell/shell powder, and roasted bone meal powder to the protein powder should be 100 parts by weight of the former and 2 to 100 parts by weight of the latter. If the latter is less than 2 parts by weight, the adhesion between the batter and the ingredients will not be sufficient and a void will form between the batter and the ingredients, making it impossible to achieve the desired effect. If the amount exceeds 100 parts by weight, although sufficient adhesion between the batter and ingredients will be achieved, the batter will develop an off-taste, mainly bitterness, and an off-odor, which is not preferable.

Wheat flour or starch can be added as a diluent to the flouring composition according to the present invention for purposes such as cost reduction. In this case, the amount of diluent that can be added to the dusting composition must be kept at 20 times or less of the dusting composition, otherwise the effect of the dusting composition will be weakened.

In order to produce fried products using the flouring composition according to the present invention, first, the surface of the fried ingredients is uniformly coated with the flouring composition, and then it is dipped in a coating liquid by a conventional method, and then If so, coat it in breadcrumbs and then toss it in oil. Note that the effects of the present invention do not change even if the battered or breaded fried food product is frozen and preserved as a frozen food without being immediately fried.

〔Example〕

Example 1 5 g of calcium hydroxide powder was added to 40 g of egg white powder, and 40 g of wheat flour and 15 g of cornstarch were added and mixed to obtain 100 g of a flour composition. The surface of a fillet of purple squid (10 x 4 x 0.5 cm) was uniformly sprinkled with this flour composition, then immersed in tempura batter and fried for 2.5 minutes at 185°C. The resulting squid tempura showed no peeling of the batter, had a crunchy texture, and had no unpleasant pasty texture at all.

Example 2 Lactoalbulin powder 20g, roasted eggshell powder 10g
g, (after roasting chicken eggshells in an electric furnace at 950℃ for 4 hours, approx.
70 g of wheat flour (pulverized to 100 mesh) was mixed to obtain 10 g of a composition for dusting. The surface of a pork loin fillet (13 x 6 x 0.8 cm) was uniformly sprinkled with this flour composition, then coated and breaded in a conventional manner, and then rapidly frozen at -40°C. After 2 days, it was taken out of the freezer and fried in oil at 185°C for 5 minutes and 15 seconds. In this pork cutlet, the coating and pork were integrated, and there was no cavity between the coating and the meat, so even when cut with a knife, there was no separation between the coating and the meat. Also, the contact surface between the ingredients and batter was well cooked, and there was no unpleasant pasty feeling at all.

Example 3 20g of soybean protein powder, 20g of wheat protein powder, roasted scallop shell powder (after washing the scallop shell to remove impurities, roasting it in an electric furnace at 1300℃ for 1 hour, and then using a hammer mill to reduce the amount to less than 80 mesh) )10
g, and 50 g of wheat starch were mixed in a small mixer for 12 minutes to obtain about 100 g of a flour composition. Cod fillets (8 x 4 x 0.7 cm) were uniformly sprinkled with this flour composition, and then coated on a battering machine, blending machine, or auto fryer line.
Breading and frying were performed continuously to obtain fried cod products. We randomly sampled 50 pieces of codfish from the obtained product and observed the occurrence of cavities, peeling of the batter and ingredients, and the presence or absence of a pasty texture on the inner surface of the batter.
All 50 products were in good condition.

Example 4 100 g of powdered egg white and 2 g of roasted oyster shell powder (oyster shells were washed to remove impurities, roasted in an electric furnace at 850°C for 13 hours, and then ground to 60 mesh or less) were mixed in a small mixer. The mixture was mixed for 8 minutes to obtain about 102 g of a floured composition. Squid fillets (15 x 4 x
0.5cm), sprinkle this powdered composition evenly and evenly, and then dip it in a fritter solution consisting of flour, starch, seasonings, spices, etc.
The mixture was fried in oil for 2 and a half minutes at ℃ to obtain a squid fritter product. The obtained product had a crunchy and light texture with very little pasty texture in the batter, and was of good quality with no separation or voids between the batter and the squid filling.

〔Effect of the invention〕

The flouring composition for fried products according to the present invention comprises:
The coating liquid, which is mainly made of grain flour such as wheat flour and starch, and the ingredients such as fish, shellfish, and meat, exerts a strong adhesive effect, so fried foods coated with batter or breadcrumbs are heated to high temperatures. Even though the ingredients naturally contract and expand violently due to heat, the ingredients and batter are heated while still being integrated, so there are no gaps or spaces between the ingredients and the batter. rare. Therefore, not only will the contents not fall out during processing or eating, and the batter will not peel off and spoil the appearance, but it will also cook well from the surface to the center of the fried food, making it ideal for fried products. The common sticky texture caused by residual glue in the intermediate area (contact surface) between batter and ingredients is eliminated, and the commercial value of fried products is significantly increased.

Claims (1)

[Claims] 1. For 100 parts by weight of one or more protein powders that are neutral or alkaline and can be dispersed or dissolved in water,
A batter for fried products made by mixing 2 to 100 parts by weight of one or more of alkaline earth metal hydroxides, alkaline earth metal oxides, roasted eggshell powders, roasted shell powders, and roasted bone meal powders. Powder composition.