JPH0714329B2 - Retort resistant mixed powder - Google Patents

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to retort resistant mixed powders.

[0002] Tempuras and cutlets, which are fried in food materials with a batter, are enclosed in a container as they are or with a seasoning liquid,
BACKGROUND ART Pressing and heating with a retort to manufacture a retort food. It is also practiced to put noodles together with a seasoning liquid in a container and pressurize and heat with a retort to produce a retort food. In the production of these retort pouch foods, a mixed powder of wheat flour and egg white powder is used as a raw material powder for clothes and noodles. The present invention relates to the improvement of such mixed powder.

[0003]

2. Description of the Related Art Conventionally, in the production of retort foods such as tempura and cutlet, an example in which a mixed powder prepared by mixing edible components having a heat coagulating property or a heat gelling property with wheat flour is used as a batter (JP-A-62- 91152), an example of using a mixed powder in which processed starch is mixed with wheat flour as a batter (Japanese Patent Laid-Open No. Sho 6-62).
2-138165) has been proposed. In these conventional examples, ground meat, egg white, konjac flour, soybean protein, etc. are used as the edible component, and chemically modified starch (specifically, COL-FLO or TH is used as the processed starch.
ERM-FLO, both manufactured by Oji National Co., Ltd., are used.

However, in the above-mentioned conventional example, although a preferable result is obtained as compared with the case where the edible component or the modified starch is not used, when the tempuras and the cutlets are heated under pressure with a retort, the clothes still remain. There is a problem that it is difficult to obtain a high-quality retort food by disintegrating the shape due to falling off, softening the texture, clouding the seasoning liquid, or preventing these in a well-balanced manner.

Further, conventionally, in the production of noodles applicable to retort foods, an example (Japanese Patent Publication No. 61-42546) of using a mixed powder obtained by mixing epichlorohydrin-crosslinked starch with wheat flour as a raw material powder has been proposed. This conventional example
An epichlorohydrin-crosslinked starch obtained by cross-linking starch with epichlorohydrin having a high chemical reactivity, which is widely used in the field of epoxy resins, is used.

[0006] However, the above-mentioned conventional examples have problems in using epichlorohydrin, which is rich in chemical reactivity in the field of foods, and can prevent shape deterioration and cloudiness of seasoning liquid in view of texture. There is a problem that it is difficult.

[0007]

The problem to be solved by the present invention is that, in the conventional mixed powder, when the tempura, cutlet and noodles using the mixed powder as a raw material powder are heated under pressure with a retort. However, it is difficult to produce a high quality retort pouched food by well-preventing malformation, softening of texture, turbidity of seasoning liquid, and the like.

[0008]

However, the present inventors have
As a result of earnest research from the above viewpoint, wheat flour has a swelling degree of 10 to 10.
It has been found that a mixed powder in which 100 phosphoric acid-crosslinked starch and egg white powder are mixed at respective predetermined ratios is correct and suitable.

That is, the present invention is a mixed powder containing wheat flour, phosphoric acid cross-linked starch and egg white powder, having a swelling degree of 10 to 10.
The present invention relates to a retort-resistant mixed powder comprising 100 to 40% by weight of the phosphoric acid-crosslinked starch and 5 to 30% by weight of the egg white powder.

In the present invention, wheat flour which is a commercial product, mainly strong wheat flour, can be used, but starch containing a small amount of protein can also be used as a substitute for the strong wheat flour.

In the present invention, the phosphoric acid crosslinked starch is one in which the starches are crosslinked with a phosphoric acid agent. For example, while stirring an aqueous dispersion of starch derived from corn, potato, tapioca, etc. in an alkaline region while slowly adding about 5 to 10% by weight of trimetaphosphoric acid, the mixture is added at 40 ° C. for about 12 hours. It was made to react slowly.

The phosphoric acid-crosslinked starch used has a swelling degree of 10 to 100, preferably 40 to 60. When the degree of swelling is out of 10 to 100, it is difficult to obtain a desired high quality retort food product. The degree of swelling is 6% by weight of phosphoric acid crosslinked starch.
The aqueous dispersion is heated at 97.5 ° C. for 10 minutes, cooled, and then allowed to stand to heat the ratio of the sedimentation portion when the sedimentation portion and the supernatant portion are completely separated to A or the raw starch. Others are values obtained by {(A−B) / B} × 100, where B is the ratio of the sedimentation portion when the same operation is performed.

In the present invention, the egg white powder may be a commercially available product, and one or two selected from milk protein powder, fish meat protein powder and grain protein powder may be used up to 50% by weight of the egg white powder as a substitute. It is also possible to use more than one seed.

The mixed powder of the present invention contains wheat flour, phosphoric acid cross-linked starch and egg white powder, and further contains a calcium agent, preferably calcium phosphate, a fatty acid ester, preferably a fatty acid ester of HLB 7 to 15 and the like. You can also do it. The calcium agent is effective for maintaining the shape of the retort food, and the fatty acid ester gives the retort food a pleasant texture and softness.

In the present invention, the phosphoric acid-crosslinked starch is 10 to 40% by weight of the whole, the egg white powder is 5 to 30% by weight of the whole, and the calcium agent used is 0.5 to 5% by weight of the whole, The balance is flour and the like. When the mixing ratio is out of the above range, it is difficult to obtain a desired high-quality retort food product.

The preferred mixing ratio is when the total amount of the phosphoric acid-crosslinked starch and the egg white powder is 20% by weight or more of the whole,
A particularly preferable mixing ratio is 20 to 25% by weight of phosphoric acid crosslinked starch, 10 to 15% by weight of egg white powder, and 2 to 3% by weight of calcium agent, and the balance is wheat flour.

The mixed powder of the present invention is used as a raw material powder for clothes to be added to food materials when producing tempuras and cutlets which are retort foods, and noodles which are retort foods such as udon, Japanese buckwheat, Chinese noodles, As a raw material powder for producing pasta and the like, any retort food can be widely applied without any particular limitation.

Examples will be given below to make the constitution and effects of the present invention more concrete, but the present invention is not limited to these examples.

[0019]

Example 1 A mixed powder comprising 21% by weight of phosphoric acid-crosslinked starch having a swelling degree of 53, 11% by weight of egg white powder, 3% by weight of calcium phosphate and the balance being strong wheat flour was prepared.

Shrimp sashimi with dusting and batter powder,
Further, a 50% by weight aqueous dispersion of the mixed powder was applied so that the mixed powder would be approximately 3 times the total amount of the dusting powder and the batter powder. Next, edible oil consisting of sesame oil / soybean oil = 3/7 (weight ratio) was used and fried at 170 to 180 ° C. Separately, soy sauce / Mirin / Sugar / Katsuobushi dashi / Gelatin = 27
A seasoning liquid consisting of / 9/1/58/5 (weight ratio) was prepared, and fried tempura and twice the amount of seasoning liquid were filled in a retort pouch and heat-sealed. Then, the heat-sealed product is allowed to stand still in a retort at 30 ° C at 121 ° C.
After heating under pressure for 30 minutes, it was cooled to 30 ° C.

The chilled shrimp tempura retort foods were of high quality in which the deformation of the garment due to falling off of clothes, the softening of the texture, the turbidity of the seasoning liquid, etc. were prevented in a desired balance.

Example 2 A mixed powder comprising 20% by weight of phosphoric acid crosslinked starch having a swelling degree of 51, 5% by weight of egg white powder, 5% by weight of milk protein powder, 2% by weight of calcium phosphate and the balance being strong wheat flour was prepared.

A 45% by weight hydrolyzate of the above mixed powder was placed in a noodle making machine to make udon noodles, and the udon noodles were heated at 95 to 100 ° C.
Boiled for a minute. Separately, soy sauce / Mirin / Sugar / Katsuobushi /
Gelatin / water = 6.5 / 0.2 / 0.1 / 5.4 / 0.
A seasoning solution consisting of 5 / 87.3 (weight ratio) was prepared, and boiled udon and 7.5 times as much seasoning solution were filled in a retort pouch and heat-sealed. The heat-sealed product was left standing in a retort, heated under pressure at 121 ° C. for 40 minutes, and then cooled to 30 ° C.

The cooled udon retort food was of a high quality in which the shape deterioration, the softening of the texture, the turbidity of the seasoning liquid, etc. were prevented in a desired balance.

[0025]

As is apparent from the above, according to the present invention described above, it is possible to produce a high-quality retort food product by preventing malformation, softening of texture, turbidity of seasoning liquid, etc. in a well-balanced manner. The effect is that you can do it.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yukio Ishiguro 5-96 96 Higashimishima, Nishinasuno-cho, Nasu-gun, Tochigi Prefecture (56) References Japanese Patent Publication No. 61-42546 (JP, B2)

Claims (6)

[Claims] 1. A mixed powder containing wheat flour, phosphoric acid crosslinked starch and egg white powder, wherein the phosphoric acid crosslinked starch having a swelling degree of 10 to 100 is 10 to 40% by weight and the egg white powder is 5 to 30% by weight.
A retort-resistant mixed powder characterized by containing. 2. A total amount of phosphoric acid-crosslinked starch and egg white powder is 20.
The retort-resistant mixed powder according to claim 1, which is contained in an amount of not less than wt%. 3. A retort-resistant mixed powder according to claim 1 or 2, which further contains a calcium agent in an amount of 0.5 to 5% by weight. 4. The retort-resistant mixed powder according to claim 1, containing phosphoric acid crosslinked starch having a swelling degree of 40 to 60. 5. The retort resistance according to claim 1, 2, 3 or 4, wherein a part of the egg white powder is replaced with one or more selected from milk protein powder, fish meat protein powder and grain protein powder. Mixed powder. 6. The retort-resistant mixed powder according to claim 3, 4 or 5, wherein the calcium agent is calcium phosphate.