JPH0740893B2 - Enzyme-containing fried food and method for producing fried food - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to an enzyme-containing fried flour and
It relates to the method of manufacturing fried chicken .

[0002]

With the demand for simplification of the Related Art diet, or as a side dish cooked flour, starch, seasonings and spices such as pre-compounded prepared dishes for clothing material and is Ri Contact are many commercially available, on its one
There is fried powder. The fried chicken is made by adding the fried powder to the powder.
Alternatively, it may be dissolved in water and adhered to chicken and other meat pieces.
Made by cooking and then frying in edible oil
It The fried flour, salty by the features of the seasoning of that, soy sauce, garlic flavor, Chinese taste, pepper taste, has been proposed in green laver containing such various Variety chromatography.
Incidentally, toward the high aging population society, preferences for food also been changing, meat present invention is used in frying because Azukasuru Seki
A tendency that those soft Rakana is favored with respect to the strong.

Meat softening methods include tapping and breaking
, Papaya or pie
Add naples to meat dishes to act on plant proteases
Expected method or protein derived from plant, animal or microorganism
There is a method to act dehydrogenase, and in patent documents
The proposal as shown in is made. (1) JP-48 - to 72,358 Publication rigor mortis before or after the meat to inject proteolytic enzyme solution
That, (2) JP-50 - the 151,861 fillets meat in Japanese proteolytic enzyme-containing oil - which 101,556 injecting publications before sacrifice animals proteolytic enzyme solution into the vascular system of (3) JP 59 Immerse, 5-10 ° C
In immersing about 48 hours, (4) JP 62 - 104575 JP fibrinolysis enzyme and enzyme decomposing protein, fat, etc. (ASP
Sprinkle the meat with (complex enzyme) and leave it for about 2 hours.

[0004]

[Invention of the challenges or invention is to provide a purpose] of the above
To soften meat using proteolytic enzymes
As such, it is well known. However, previously known techniques
Surgery is performed by injecting a proteolytic enzyme solution before or after slaughter to improve the meat quality.
It is a method of softening or comparing proteolytic enzyme to meat
It works for a long time and is easy to use in general households.
It cannot be said that the technology can be used for The enzymes used above
The enzyme-containing preparation called "meat tenderizer" is
It is used for preparing meat when it is cooked.
Therefore, it was necessary to add more seasoning when cooking. Messenger
If the dose is excessive or the treatment time is too long,
On the contrary, if the usage is too small or the processing time is too short,
It is not effective, and it is uniform to the desired extent.
There is also a problem in use that it is difficult to soften
It was

The main purpose of the present invention is to
Containing enzyme that can be used easily and can soften meat quality appropriately
It is to provide fried powder. Incidental to the invention,
However, the important purpose is to use fried flour from such enzyme-containing
It is to provide a manufacturing method of fried chicken.

[0006]

To the object solved means and act to achieve the object of the present invention
According to the above, the above-mentioned subject contains a protease,
The activity of said protein degrading enzymes Oh by 0.03 units or more per 1g
It is solved by the fried flour from the enzyme-containing that is characterized by
In addition, the above main purpose is achieved.

The above-mentioned additional objects include proteolytic enzymes.
And has a proteolytic enzyme activity of 0.03 g / g.
Since it is more than the unit, fried flour is attached to the ingredients and
After leaving it for a minute, heat it with cooking oil.
This is achieved by a characteristic method of producing fried chicken.

[0008] The present invention enzyme-containing or al fried flour by is a main component wheat flour or starch, to which salt, seasonings and
Is added spices, that further Blend the 蛋 white enzymes
Is prepared. From enzyme-containing to fried flour according to the present invention
The main component of wheat flour or starch is wheat flour.
Alternatively, it is important to mix a certain amount of starch. Immediately
The enzyme-containing fried to wheat flour and starch according to the present invention
Excluding powder, salt, seasoning, spices, protease
When using the composition consisting of
(1) contamination of the frying oil is decomposed by terrible (enzyme, of meat
The protein that has fallen off the surface scatters in the oil and causes dirt
(2 ), (2) Evaporation of water occurs vigorously during frying, and the meat shrinks.
Intense, and (3) flow out of the flavor often cause problems such as attached Pasa mouthfeel, exploit these problems ingredients Time
If you change to 0 minutes, 3 minutes, 10 minutes, 30 minutes, 60 minutes,
The longer the time, the more prominent. On the other hand, for wheat flour and starch
The formation of the batter thus suppresses the occurrence of the above problems. Immediately
In the fried cooking of meat caused by the action of enzymes
In order to solve the above problems, flour and (or)
It is necessary to incorporate starch to form a batter.

[0009] flour Of the above raw materials may also be any form of shaped powder and granules, but heat treated flour thin force system, those without this in granular shape to meat adhesion Yu Re and especially not preferable in that the texture of clothing after frying soft on (such heat treatment flour
For example, it is commercially available from Showa Sangyo Co., Ltd.
"KN-1" is available). Starch is diluted protein flour, blended in order to mouthfeel clothes after frying soft
It is an essential component and is appropriately selected from corn starch, potato starch, tapioca starch, wheat starch and the like. Although be increased or decreased as the amount of flour and starch is inversely proportional to each other, preferably with this increasing the amount of starch than flour fried to normal in the case of the onset bright, compounding ratio of wheat flour and starch Is preferably set to 1: 1: 1: 1: 3 . The seasoning, for example sodium chloride, powdered soy sauce, powdered miso, sodium glutamate, sodium succinate, lipoic acid, those selected from plant protein hydrolyzate (HVP) powder or the like are needed use in combination. Spices is an important material for making flavored, for example ginger powder, garlic powder, pepper powder, pepper, are appropriately selected and used from allspice like. The preferable blending amount of each of the above raw materials is 10 to 40% by weight of wheat flour, 20 to 80% by weight of starch, and 5 to 20% of salt.
Wt%, seasoning 5 - 20 wt%, spices 5 - 20 wt%. Incidentally, soy protein products that are commonly used in conventional fried flour, also be incorporated蛋white matter based material skim milk, etc.
However, in the case of the present invention, it is desirable that the amount be as small as possible.

Examples of proteolytic enzymes are plants, animals and microorganisms.
Use almost all commercially available proteolytic enzymes regardless of origin
It can, but preferably from endopeptidase system as the type of enzyme, the exopeptidase is mixed partially
It does not matter even if it is present. Commercial enzyme preparation
Papain FL-3 In example embodiment when utilized (Asahibi Lumpur, Ltd.), Sumizyme MP and Sumiteam LP-2 (Shin Nihon Chemical Co., Ltd.), AO, AO-S and AO-S2 (MoriSusumu Pharmaceutical Co., Ltd.) Etc. can be used . Fermentation according to the invention
In the ingredient-containing to fried flour, the protease activity per 1 g
It is preferable that the sex is set to 0.03-0.3 units,
It is a practical guideline for leaving time, amount used for meat,
Choose the range of enzyme activity by devising the usage method.
You can For example, below 0.03 units will soften the meat
Effect is too low, and the activity unit is much higher than 0.3.
In this case, the meat will be excessively softened and the texture of the meat will be improved.
It is not preferable because it decreases. In the case of Papain FL-3,
Preferred conferring enzyme activity is 0.2 enzyme preparation, based on the weight of the total fried powder from an enzyme-containing - be added about 2.0%
It is necessary to As used herein,
The unit for the activity of the white degrading enzyme is "gelatin liquefaction.
Law (Technology related to Asahi Breweries' papain formulation
The value measured by the method listed in the material)
It The fried chicken according to the present invention contains a protease.
And this type of enzyme has a relatively low stability in the wet state.
In addition, there is concern that the activity may decrease over time, so dry
And preferably in powder or granule form, therefore
The above raw materials are mixed uniformly by appropriate means, and necessary
Depending on the product, it is crushed or granulated into fine granules
Done.

From this enzyme-containing fried flour to meat
In order to cut the ingredients, for example, a bite-sized ingredient cut into an appropriate size, for example,
Sprinkle on chicken pieces and sprinkle, dissolve in an appropriate amount of water
Pickle any method such as mixing occasionally if necessary
Can be adopted. From enzyme-containing fried flour and meat pieces
The time required to keep the meat in contact depends on the meat type, size, etc.
Depending on the actor, 3-60 minutes is usually sufficient. Or
As a cooking method for making fried fish, oil chopped in edible oil is used.
Or apply cooking oil and bake in an oven toaster.
Any method can be used. In addition, normal fried powder
If used, the oil frying temperature should be set to 160-180 ° C.
However, when using the enzyme-containing fried food according to the present invention,
If this is the case, set a little lower, that is, set it to 160-170 ℃.
It was found that the meat softening effect becomes more remarkable. This effect
The fruit has a relatively low heat treatment temperature, so the action time of the enzyme is
It is thought that this is because an extension is brought about. After cooking
If it gets cold after a while, clothes and ingredients will harden
It will not withstand the taste, and tastes even if oiled again.
Does not result in a significant improvement in the
It is also not suitable as a side dish such as bento that will be served over time
It has been said that fried chicken obtained by the method of the present invention
Is delicious because the meat remains soft even when it is cold.
Can be said to be a characteristic effect.

[0012] Then, further the present invention by Test Example and Examples
And in detail concrete described. Test Example Dried fried flour having the following basic formulation, papain enzyme preparation ( “Papain FL-made by Asahi Breweries, Ltd.
3 '', proteolytic activity: 15 units / g) 0.1, 0.2, 0.5,
Fried flour was prepared from enzyme-containing by adding 1.0, 2.0 or 5.0% by weight. Thin force flour 650 (parts by weight) Corn starch 100 powdered sugar 35 common salt 110 skim milk powder 20 ginger powder 6 Garlic powder 5 Sodium glutamate 20 composite seasoning 4 soy sauce powder 50 of each enzyme-containing or al fried flour 30g obtained, mouthful Cut into large pieces
Dusted chicken pieces 300 g, left at room temperature for 20 minutes
After the 160 - to give a fried by 3 minutes oil al Uslu soy white refined oil which had been heated to 165 ° C.. Do these
The results of sensory testing of fried chicken are shown in Table 1 below.
The amount of proteolytic enzyme added was 0.2-2.0 times.
Amount% (from enzyme content to proteolytic enzyme activity per gram of fried flour
0.03-0.3 units)
Can Rukoto to reduction, proteolytic enzyme also acts on the clothing, all
Being able to produce fried foods that have a good texture as a body
It was found that the amount of proteolytic enzyme added was 0.1% by weight (enzyme
Content of proteolytic enzyme activity per gram of fried flour is 0.0
Below 15 units, the action of softening meat is not sufficient.
2.0% by weight (from enzyme content to protein content per gram of fried flour)
If the enzyme activity exceeds 0.3 units)
Excessive softening of meat and deterioration of texture of batter
There was found.

[0013]

[Table 1]

[0014] Example 1 heat-treated thin force wheat flour (for business from Showa Sangyo Co., Ltd.
Commercially available as "KN-1") 200 parts by weight , corn starch
350 parts by weight , potato starch 200 parts by weight , powdered sugar 20 parts by weight
Parts , salt 50 parts by weight , powder soy sauce 40 parts by weight , garlic powder 50 parts by weight , ginger powder 40 parts by weight , sodium glutamate 25 parts by weight , sodium succinate 10 parts by weight
Part , 5 parts by weight of complex seasoning and papain enzyme preparation (papa
The mixing in FL-3) 10 parts by weight of at mixer
Fried flour was prepared from the enzyme-containing .

Example 2 Formulation shown in Table 2 below
The I Ri enzyme-containing or al fried powder was prepared.

[Table 2] In Table 2, *: "Cleopatra" (trademark) manufactured by Showa Sangyo Co., Ltd., **: "Papain FL-3" manufactured by Asahi Breweries, Ltd.
(Trademark), ***: "Sumiteam MP" manufactured by Nippon Chemical Industry Co., Ltd.
(Trademark), ****: Units containing enzyme to 1 g of fried flour (gelatin)
Liquefaction method).

Fried flour from each enzyme-containing obtained in this example
And make fried food according to the method described in the test example.
I made it. Treatment was tasting these fried, Ri meat quality is soft and juicy der of ingredients, yet clothing is soft and has a crispy, it is excellent extremely Oite to palatability
It has been found. In addition, leave the fried soybeans to cool.
Unlike the traditional fried chicken, when I tasted it after it had gone
The meat is kept soft and you can eat it immediately after cooking.
There was no big difference in taste.

The enzyme-containing frying powder according to the present invention is preferred.
10 to 50 parts by weight per 100 g of ingredients, depending on
If necessary, it is used by dissolving it in an equal volume of water.

[0018]

The deep-fried flour used from the enzyme-containing that due to the present invention
Lever, in the normal and easy cooking method that does not straw little strange, it is possible to flesh get fried from soft <br/> et al wrote. According to the method of the present invention
The resulting fried food is soft and juicy
The clothes are crispy and soft, and not the taste
Is very good. According to the present invention, even after cooling
The traditional deep-fried to keep the meat quality soft
You can get the effects that you didn't have.

Claims (6)

[Claims] [Claim 1] A contains proteolytic enzyme, the activity of the said protein degrading enzyme is 0.03 der Rukoto more units per 1g
Characterized, fried flour containing enzyme. 2. The activity of proteolytic enzyme is 0.03 per 1 g.
-Claim 1, characterized in that it is 0.3 units
Fried flour from containing enzyme. 3. Wheat flour or starch as a main component
From the inclusion of the enzyme according to claim 1 or 2, characterized in that
Fried flour. 4. A wheat flour of a weak strength type is heat-treated.
Any one of claims 1 to 3 characterized in that
Deep-fried flour containing the enzyme described in Crab. 5. has free a 蛋 white enzymes, proteolytic
Since the enzyme activity is 0.03-0.3 units per gram,
The lower powder was stick to a ingredients, 3 - edible after standing for 60 minutes
It characterized by heating with an oil, fried
Production method. 6. Heat treatment using edible oil is 160-170 ° C.
Claims, characterized in that the oil is at the oil temperature of
The method for producing fried chicken according to item 5.