JPH0364099B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coating material for a side dish that imparts a round, sweet and vinegar-like flavor to the side dish.

In recent years, as cooking has become easier, batters for side dishes that can be cooked by simply sprinkling them on ingredients have become commercially available.
These products use powdered soy sauce, salt, sugar, and spices as seasonings, but the taste is monotonous and does not necessarily suit the tastes of consumers. In addition, there are various types of prepared foods that have a sweet and sour-like flavor, but these are prepared by adding vinegar or sugar to the prepared dish to give it a sweet and sour-like taste. This was hitherto unknown. The present inventors have continued their research with the aim of obtaining a novel dressing material for side dishes that has a refreshing, mellow sweet and sour-like flavor that matches the tastes of consumers. the result,
A specific amount of acidulant and a specific amount of saccharide larger than that in conventional coating materials for side dishes are blended into the coating material for side dishes, and a specific amount of specific organic acids and organic acid salts are combined as the acidulant. The present invention was completed based on the discovery that the above object can be achieved by using the present invention.

The dressing material for side dishes of the present invention is 40 to 70% by weight of wheat flour.
(hereinafter abbreviated as %), starch 5-20%, starchy flour 5
~20%, acidulant 0.5-4%, sugar 10-15%, seasoning 5-13% and spice 0.5-5%,
and the acidulant is citric acid 10-30% based on its weight
%, a combination of 20-40% acetic acid and 40-60% sodium acetate. In this specification, "deli" refers to a product obtained through processing operations such as frying vegetables, meat, or a mixture thereof, or coating it with oil and baking it in an oven. Powdered materials that are sprinkled on vegetables, meat, or mixtures thereof, either neat or dissolved in water, prior to heat treatment in the preparation of side dishes.

In conventional dressing materials for side dishes, acidulants were not used, and even if they were used, the amount was extremely small, whereas in the present invention, as mentioned above, 0.5 to 4% of seasonings were used. It is necessary to mix the ingredients. Moreover, the acidulant used in the present invention is
Based on its weight citric acid 10~30%, acetic acid 20~
It consists of a combination of 40% and 40% to 60% of sodium acetate, and its major feature is that it uses not only an organic acid component but also a large amount of 40% to 60% of sodium acetate in combination with an organic acid consisting of citric acid and acetic acid. have. In the present invention, by using the acidulant composed of such a specific combination in the above-mentioned specific amount, the balance with other raw materials can be maintained well, resulting in a mellow, delicious, and refreshing sour taste. Therefore, it is preferable in terms of taste. In that case, if a sour amount of acetic acid and citric acid supported on sodium acetate is used, the sour taste becomes even softer. On the other hand, unlike the present invention, when the acidulant does not contain sodium acetate, the sourness is strong,
The flavor will lack mellowness and umami.

In addition to the acidulant, the dressing material for side dishes of the present invention uses a larger amount of sugar than conventional dressing materials of this type. In other words, in conventional batters for side dishes, the amount of sugar used is about 1 to 5%.
In the present invention, it is added at a rate of 10 to 15%. When such an amount of sugar is used, together with the acidulant and other coating materials, the product will have a sweet, sour, and mellow flavor. Examples of the saccharide include sugar, glucose, and lactose.

The wheat flour used in the present invention may be in either granular or powdered form, but granular form is particularly preferred because it has good adhesion to ingredients and prevents the coating liquid from turning into flour when dissolved in water.

Starch is used as an auxiliary ingredient for wheat flour. Therefore, the amount of starch used can be increased or decreased in approximately inverse proportion to the amount of wheat flour used. The starch used is not particularly limited, but corn starch, potato starch and wheat starch are preferred, for example.

Additionally, starchy flours are used as auxiliary ingredients for the wheat flour, including, for example, corn flour and rice flour.

Examples of seasonings include common salt, powdered soy sauce, sodium glutamate, sodium inosinate, other chemical seasonings, and natural seasonings such as protein hydrolysates, and these can be appropriately selected and used.

Spices that are commonly used in this type of dressing for side dishes may be used, such as powdered ginger, ginger oleorange, powdered garlic, and pepper.

The coating material for side dishes of the present invention is prepared in the form of granules, powder, or a mixture thereof, and in particular, the higher the proportion of granules in the mixture, the more convenient it is for cooking and the better the texture of the side dish.

In order to cook fried foods using the coating material for side dishes of the present invention, it is possible to coat the ingredients directly with it or to dip the ingredients in a coating liquid dissolved in water and fry the ingredients. Another method of cooking is to coat the surface with oil and bake it in an oven instead of deep-frying.

Since the dressing material for side dishes of the present invention has a mellow, sweet, sour and spicy flavor, it is possible to easily and quickly prepare side dishes with an unprecedented refreshing flavor.

EXAMPLES The present invention will be described below with reference to Examples in order to show it more concretely.

Example 1 50% wheat flour, 5% cornstarch, 10% corn flour, 10% rice flour, 5% sugar, 5% lactose, 0.1% citric acid, 0.2% acetic acid, 0.2% sodium acetate.
%, salt 11%, powdered garlic 2.0%, white pepper 1.0
% and 0.5% of natural seasoning (protein hydrolyzate) were sufficiently mixed in a mixer to obtain a dressing material for side dishes.
This dressing material for side dishes had a sweet and sour-like flavor that was not too sour, had a mellow taste, and had a cooling sensation.

On the other hand, in the above-mentioned batter formulation for side dishes, 0.2% sodium acetate was not added, and the amount of wheat flour was added instead.
When a batter for a side dish was prepared in the same manner as above except that the content was 50.2%, it had a strong sour taste and lacked mellowness and flavor.

Example 2 Granulated wheat flour (particle size 40 mesh through) 55%, wheat starch 8%, corn flour 7%, sugar 10%, glucose 5%, citric acid 0.25%, acetic acid 0.5%, sodium acetate 0.75%, salt 7%, Powdered soy sauce 5%, powdered ginger
1.0%, powdered garlic 0.3% and sodium glutamate 0.2% were thoroughly mixed using a mixer to obtain a batter for a side dish.

Example 3 Granular flour (particle size 40 mesh through) 40%, cornstarch 20%, corn flour 5%, sugar 13
%, citric acid 0.7%, acetic acid 0.9%, sodium acetate 2.4
%, salt 5%, powdered soy sauce 10%, powdered ginger 1.0%,
Powdered garlic 0.5%, white pepper 1.0%, sodium glutamate 0.3% and natural seasoning (protein hydrolyzate) 0.2% were thoroughly mixed using a mixer to obtain a batter for a side dish. This dressing material for side dishes had a sweet and sour-like flavor that was not too sour, had a mellow taste, and had a cooling sensation.

On the other hand, in the above-mentioned batter formulation for side dishes, 2.4% sodium acetate was not added, and the amount of wheat flour was added instead.
The batter for side dishes prepared by adjusting the concentration to 42.2% had a strong sour taste, lacked mellowness and flavor, and had an inferior taste.

Example 4 Granular flour (particle size 30 mesh through) 66%, potato starch 5%, rice flour 5%, sugar 10
%, citric acid 0.6%, acetic acid 0.7%, sodium acetate 1.0
%, salt 6%, powdered soy sauce 5%, ginger ole orange 0.5% and sodium glutamate 0.2% were sufficiently mixed in a mixer to obtain a batter for a side dish.

Claims (1)

[Claims] 1 40-70% by weight of wheat flour, 5-20% by weight of starch, 5-20% by weight of starchy flour, 0.5-4% by weight of acidulant,
The main ingredients are 10 to 15% by weight of sugars, 5 to 13% by weight of seasonings, and 0.5 to 5% by weight of spices, and the acidulants are 10 to 30% of citric acid and 20 to 30% of acetic acid based on the weight.
A batter for a side dish characterized by comprising a combination of 40% and 40 to 60% of sodium acetate. 2. The dressing material for a side dish according to claim 1, wherein the wheat flour is granulated wheat flour. 3. The dressing material for a side dish according to claim 1, wherein the sour agent is sodium acetate supporting citric acid and acetic acid.