JP2021193937A - Dried vegetable-containing breader mix - Google Patents

Abstract

[PROBLEMS] To provide a bread mix with good adhesion, which can improve the texture of batter and suppress deterioration of the texture over time. [Solution] A breader containing 1 part by mass or more and 50 parts by mass or less of vegetables that remain on a sieve with a mesh size of 200 μm, dried to a moisture content of 15% by mass or less, in the breader mix. It's a mix. A preferred drying method is freeze-drying. In addition, the texture is further improved by boiling the vegetables before drying. Potatoes, carrots, burdock roots and onions can be mentioned as vegetables. [Selection figure] None

Description

The present invention relates to a blender mix containing dried vegetables.

The breader mix contains flour, starch, corn grits, bread crumbs, crushed crackers, etc. as raw materials, and although it has various shapes such as powder, granules, and flakes, it can be directly sprinkled on the ingredients or adhered via a batter. By doing so, the texture and appearance of the fried food are changed.
With time, the fried food loses its crispy texture and tends to be crispy, and even when it is reheated in a microwave oven or the like, the texture tends to deteriorate.
As a method of improving the texture and preventing the deterioration of the texture over time by using the breader mix, for example, it contains glutinous rice flour that has been moist-heat-treated for 5 to 60 minutes at a product temperature of 70 to 130 ° C. under normal pressure. A blender mix for fried foods is known (see, for example, Patent Document 1).

Japanese Unexamined Patent Publication No. 2013-146250

An object of the present invention is to provide a blender mix having good adhesiveness, which can improve the texture of clothes and suppress the deterioration of the texture over time.

As a result of diligent research to achieve the above object, the present inventor put 1 part by mass or more and 50 parts by mass or less of vegetables of a specific size dried so as to have a water content of 15% by mass or less in a breader mix. By using the included breader mix, you can obtain a fried food that has a good appearance, a crispy texture of the batter, and is crisp and has less deterioration in texture over time and when reheated in a microwave oven. We found that we could do it, and completed the present invention.
Therefore, the present invention contains 1 part by mass or more and 50 parts by mass or less of vegetables having a size remaining on the sieve having a mesh opening of 200 μm after passing through a sieve having a mesh opening of 6 mm and dried so as to have a moisture value of 15% by mass or less. It's a blender mix.
Freeze-drying is preferable as the drying method.
In addition, the texture is further improved by boiling the vegetables before they are dried.

By using the breader mix of the present invention, the appearance is good, the texture of the batter is crispy and crisp, and the deterioration of the texture over time and the deterioration of the texture when reheated in a microwave oven are suppressed. You can get fried food.

Hereinafter, the present invention will be described in detail.
The vegetables that can be used in the present invention are not particularly limited as long as they can be dried so that the water content is 15% by mass or less, and examples thereof include potatoes, carrots, burdock roots, and onions.
The size of these vegetables after drying is such that they pass through a sieve having an opening of 6 mm and remain on 200 μm.
With this size, the shape is not particularly limited, and examples of the shape include strips, granules, and rods.
Since the size after drying can be adjusted by appropriately adjusting the size of the vegetables before drying, it is preferable to appropriately adjust the size before drying in order to reduce the loss due to sieving after drying.
In the case of freeze-drying, the size does not change much before and after drying, so it is easy to adjust.

In the present invention, the method for drying vegetables is not particularly limited as long as it can be dried so that the moisture value is 15% by mass or less, and examples thereof include hot air drying and freeze drying.
In terms of texture, drying by freeze-drying is preferable.

In the present invention, the texture can be improved by boiling the vegetables before they are dried.
The boiling treatment is carried out at 90 to 100 ° C. for about 5 to 10 minutes.

The present invention is characterized in that dried vegetables are used for the blender mix, and the other materials may be the same as those of the conventional blender mix, and the preparation method and the method of use may be the same as those of the conventional blender mix.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

・ Test Example 1 Blending amount of dried vegetables (potato freeze-dried)
[Examples 1 to 8 and Comparative Examples 1 to 3]
After washing the potatoes with water to remove dirt, peel them, cut them into 3 mm x 3 mm x 10 mm rods, boil them at 90 ° C for 5 minutes, and use a vacuum dryer (RLEIII-103 manufactured by Kyowa Vacuum Technology Co., Ltd.). It was freeze-dried using to obtain dried potatoes having a moisture content of 5% by mass.
This was sieved with a sieve having an opening of 6 mm, and the dried potatoes that had passed through the sieve were sieved with a sieve having an opening of 200 μm to adjust the size of the dried potatoes.
This was mixed in the ratio shown in Table 1 and mixed well to obtain a blender mix.
20% by mass of batter (50 parts by mass of weak wheat flour, 20 parts by mass of corn flour, 23 parts by mass of wheat starch, 5 parts by mass of salt, 2 parts by mass of sodium glutamate, 170% of water content) is kneaded into 30 g of chicken thigh, and the above-mentioned bret Dermix was attached and fried in salad oil at 170 ° C. for 5 minutes to obtain fried chicken.
After frying, it was allowed to cool and evaluated (evaluated as the texture immediately after frying).
Further, it was left at 25 ° C. for 3 hours and evaluated (evaluated as a texture after 3 hours).
Further, it was left at 25 ° C. for 3 hours and heated in a 500 W microwave oven for 1 minute for evaluation (evaluated as a texture of range up).
The evaluation was performed by 10 panelists based on the following evaluation criteria, with the texture immediately after frying, which does not contain dried vegetables, as a control (3 points).
・ Texture 5 points ・ ・ ・ Crisp and crispy, good 4 points ・ ・ ・ Slightly crispy and crispy, slightly good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly crisp and chewed Difficult, slightly bad 1 point ... Crisp, hard to bite, bad

In addition, the appearance of the bleeder due to its adhesiveness was evaluated according to the following evaluation criteria.
・ Appearance ○ ・ ・ ・ Overall, the adhesiveness of the bladder is uniform and even. The appearance is poor and out of the permissible range. The obtained evaluation results are shown in Table 2.
In the table below, the wheat flour composition is a mixture of 50% by mass of wheat flour and 50% by mass of cornstarch.

The potatoes containing 1 to 60% by mass of freeze-dried potatoes in the breader mix had an excellent texture immediately after frying, 3 hours later, and in the microwave oven.
When the blending amount was less than 1% by mass, a sufficient texture improving effect could not be obtained.
When the blending amount was 10% by mass or more, the texture was excellent, but on the other hand, when the blending amount was 30% by mass or more, the appearance became inferior, and when the blending amount was 60% by mass, it was out of the allowable range and unsuitable. became.
Therefore, it was appropriate that the mixing ratio of the dried potatoes in the bledder mix was 1 part by mass or more and 50 parts by mass or less in the bledder mix.

・ Test Example 2 Amount of dried vegetables (carrot / freeze-dried)
[Examples 9 to 16, Comparative Examples 4 to 6]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to carrots as shown in Table 3.
The obtained evaluation results are shown in Table 4.

Similar results were obtained for carrots as for potatoes.

・ Test Example 3 Amount of dried vegetables (burdock / freeze-dried)
[Examples 17 to 24, Comparative Examples 7 to 9]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to burdock as shown in Table 5.
The obtained evaluation results are shown in Table 6.

Similar results were obtained for burdock and potato.

・ Test Example 4 Amount of dried vegetables (onions / freeze-dried)
[Examples 25 to 32, Comparative Examples 10 to 12]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the dried vegetables were changed from potatoes to onions as shown in Table 7.
The obtained evaluation results are shown in Table 8.

Similar results were obtained for onions as for potatoes.

・ Test Example 5 Moisture value (potato freeze-dried)
[Examples 33 to 35, Comparative Example 13]
In Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the drying time by freeze-drying was adjusted and the moisture value of the dried potato was changed as shown in Table 9.
The obtained evaluation results are shown in Table 9.

When the water content exceeded 15% by mass, the texture was inferior.

・ Test Example 6 Moisture value (carrot / freeze-dried)
[Examples 36 to 38, Comparative Example 14]
In Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the drying time by freeze-drying was adjusted and the moisture value of the dried carrot was changed as shown in Table 10.
The obtained evaluation results are shown in Table 10.

When the water content exceeded 15% by mass, the texture was inferior.

・ Test Example 7 Moisture value (burdock / freeze-dried)
[Examples 39 to 41, Comparative Example 15]
In Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the drying time by freeze-drying was adjusted and the moisture value of the dried burdock was changed as shown in Table 11.
The obtained evaluation results are shown in Table 11.

When the water content exceeded 15% by mass, the texture was inferior.

・ Test Example 8 Moisture value (onion / freeze-dried)
[Examples 42 to 44, Comparative Example 16]
In Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the drying time by freeze-drying was adjusted and the moisture value of the dried onions was changed as shown in Table 12.
The obtained evaluation results are shown in Table 12.

When the water content exceeded 15% by mass, the texture was inferior.

・ Test Example 9 Effect of boil (freeze-drying)
[Example 45]
In Example 5 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the step of boiling the potatoes at 90 ° C. for 5 minutes before freeze-drying was deleted.
[Example 46]
In Example 13 of Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the step of boiling carrots at 90 ° C. for 5 minutes was deleted before freeze-drying.
[Example 47]
In Example 21 of Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the step of boiling the burdock at 90 ° C. for 5 minutes was deleted before freeze-drying.
[Example 48]
In Example 29 of Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the step of boiling the onions at 90 ° C. for 5 minutes was deleted before freeze-drying.
The obtained evaluation results are shown in Table 13.

The texture was good even if there was no boiling process before freeze-drying, but the texture was better with the boiling process.

・ Test Example 10 Drying method (hot air drying)
[Example 49]
In Example 5 of Test Example 1, the evaluation was performed in the same manner as in Test Example 1 except that the drying method was changed to hot air drying.
[Comparative Example 17]
In Example 5 of Test Example 1, the evaluation was carried out in the same manner as in Test Example 1 except that the potatoes were used raw and not dried.
[Example 50]
In Example 13 of Test Example 2, the evaluation was performed in the same manner as in Test Example 2 except that the drying method was changed to hot air drying.
[Comparative Example 18]
In Example 13 of Test Example 2, the evaluation was carried out in the same manner as in Test Example 2 except that the carrot was used as it was without being dried.
[Example 51]
In Example 21 of Test Example 3, the evaluation was performed in the same manner as in Test Example 3 except that the drying method was changed to hot air drying.
[Comparative Example 19]
In Example 21 of Test Example 3, the evaluation was carried out in the same manner as in Test Example 3 except that the burdock was used as it was without being dried.
[Example 52]
In Example 29 of Test Example 4, the evaluation was performed in the same manner as in Test Example 4 except that the drying method was changed to hot air drying.
[Comparative Example 20]
In Example 29 of Test Example 4, the evaluation was carried out in the same manner as in Test Example 4 except that the onions were used raw and not dried.
The obtained evaluation results are shown in Table 14.

Excellent texture was obtained for both freeze-drying and hot-air drying.
In particular, the drying method by freeze-drying was excellent.

-Test Example 11 Size of dried vegetables [Comparative Example 21]
In Example 5 of Test Example 1, the potatoes before boiling were cut into 10 × 10 × 15 mm, and the size of the dried potatoes was passed through the sieve with a mesh size of 6 mm by sieving with a sieve having a mesh size of 6 mm. The evaluation was carried out in the same manner as in Test Example 1 except that the size was changed to no size.
[Comparative Example 22]
In Example 5 of Test Example 1, the potatoes before boiling were cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried potatoes was determined by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 1 except that the size was changed so as to pass through a sieve having a mesh size of 200 μm.
[Comparative Example 23]
In Example 49 of Test Example 10, the potatoes before boiling were cut into 15 × 15 × 20 mm, and the size of the dried potatoes was not removed by the size of the dried potatoes by sieving with a sieve having a mesh size of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the change was made.
[Comparative Example 24]
In Example 49 of Test Example 10, the potatoes before boiling were cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was as follows: Dried potatoes by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 25]
In Example 13 of Test Example 2, the carrot before boiling was cut into 10 × 10 × 15 mm, and the size of the dried carrot was passed through the sieve opening 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 2 except that the size was changed to no size.
[Comparative Example 26]
In Example 13 of Test Example 2, the carrot before boiling is cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried carrot is sieved by sieving with a sieve having an opening of 200 μm. Was evaluated in the same manner as in Test Example 2 except that the size of the sieve was changed to a size that allows the size to pass through the mesh opening of 200 μm.
[Comparative Example 27]
In Example 50 of Test Example 10, the carrot before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried carrot was passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the size was changed to no size.
[Comparative Example 28]
In Example 50 of Test Example 10, the carrot before boiling was cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieve method was to sieve the dried carrot with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 29]
In Example 21 of Test Example 3, the size of the dried burdock is changed to a size that does not come out of the sieve opening of 6 mm by cutting the burdock before boiling to 10 × 10 × 15 mm, which is the same as that of Test Example 3. And evaluated.
[Comparative Example 30]
In Example 21 of Test Example 3, the burdock before boiling was cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried burdock was adjusted by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 3 except that the size was changed so that the size of the sieve could pass through the opening of 200 μm.
[Comparative Example 31]
In Example 51 of Test Example 10, the burdock before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried burdock was passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 10 except that the size was changed to no size.
[Comparative Example 32]
In Example 51 of Test Example 10, the burdock before boiling was cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was performed by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
[Comparative Example 33]
In Example 29 of Test Example 4, the onion before boiling was cut into 10 × 10 × 15 mm, and the size of the dried onion was passed through the sieve opening 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was carried out in the same manner as in Test Example 4 except that the size was changed to no size.
[Comparative Example 34]
In Example 29 of Test Example 4, the onions before boiling were cut into 3 × 3 × 10 mm, dried and then crushed in a mortar, and the size of the dried onions was determined by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 4 except that the size was changed so that the size of the sieve could pass through the opening of 200 μm.
[Comparative Example 35]
In Example 52 of Test Example 10, the onion before boiling was cut into a size of 15 × 15 × 20 mm, and the size of the dried onion was not passed through the sieve opening of 6 mm by sieving with a sieve having a mesh opening of 6 mm. The evaluation was performed in the same manner as in Test Example 10 except that the size was changed.
[Comparative Example 36]
In Example 52 of Test Example 10, the onions before boiling were cut into 4.5 × 4.5 × 15 mm, dried and then crushed in a mortar, and the sieving method was as follows: Dried onions by sieving with a sieve having an opening of 200 μm. The evaluation was carried out in the same manner as in Test Example 10 except that the size of the above was changed to a size that allows the size of the sieve to pass through the mesh opening of 200 μm.
The obtained evaluation results are shown in Tables 15 and 16.

When the size of the dried vegetables did not pass through the sieve having a mesh size of 200 μm but passed through the sieve having a mesh size of 6 mm, the texture was superior as compared with the case of coarser or finer than this.

Claims (4)

A blender mix containing 1 part by mass or more and 50 parts by mass or less of vegetables having a size remaining on a sieve having a mesh opening of 200 μm through a sieve having a mesh opening of 6 mm and dried so as to have a moisture value of 15% by mass or less. The blender mix according to claim 1, wherein the drying method is freeze-drying. The blender mix according to claim 1 or 2, wherein the vegetables are boiled before drying. The breader mix according to any one of claims 1 to 3, wherein the vegetables are one or more selected from the group consisting of potatoes, carrots, burdock, and onions.