JP7411309B2 - Mixed flour for corn dogs - Google Patents

Description

The present invention relates to mixed flour for corn dogs.

Corn dogs are made by coating sausages and other ingredients on skewers with a batter containing flour, sugar, leavening agents, etc. and then frying them. is heated in a microwave oven (microwave up).
When microwaved, the crispy texture of the batter tends to be lost, resulting in an undesirable texture, so methods to prevent this have been attempted.
For example, there is a known method for producing corn dogs with a crispy coating by microwave cooking, which is characterized by producing corn dogs using a batter containing 5% by weight or less of wheat protein on a wet basis ( For example, see Patent Document 1).

Japanese Patent Application Publication No. 10-42815

An object of the present invention is to provide a mixed flour for American dogs that does not easily lose its crispy texture when a frozen American dog is microwaved after being fried.

The inventors of the present invention have conducted extensive research to achieve the above-mentioned objective, and have found that by using a specific ratio of corn grits and phosphoric acid cross-linked starch in the mixed flour for corn dogs, it is possible to microwave corn dogs that have been frozen after frying. The inventors discovered that the crispy texture is less likely to be lost when the food is cooked up, and this led to the completion of the present invention.
Therefore, the present invention is a mixed flour for American dogs, which contains 0.5% by mass or more and 10 % by mass or less of corn grits and 3% by mass or more and 18 % by mass or less of phosphoric acid crosslinked starch.

When the corn dog using the mixed flour for corn dogs of the present invention is fried, frozen, and microwaved, the crispy texture is not easily lost.

The present invention will be explained in detail below.
The mixed flour for American dogs of the present invention is the same as the conventional American dog flour mix, except that it contains 0.5% by mass or more and 20% by mass or less of corn grits and 3% by mass or more and 30% by mass or less of phosphoric acid crosslinked starch. The same formulation as mixed powder for dogs may be used.
Corn grits and phosphoric acid cross-linked starch can be incorporated into conventional corn dog mixes by replacing grain flour and/or starch.
Therefore, the proportions of leavening agents, sugars, etc. are similar to those of conventional mixed flour for corn dogs.

The corn grits used in the present invention are those obtained by crushing corn with the husk and germ removed and preparing the grain size to have a sieve opening of 2,000 μm through and 150 μm over. It is commercially available as.
As the corn grits used in the present invention, these commercially available products can be used.
If the blending ratio of corn grits in the mixed flour for corn dogs is less than 0.5% by mass, a sufficient effect cannot be obtained, and if it exceeds 20% by mass, the shape retention during frying will deteriorate, which is not preferable.

The phosphoric acid cross-linked starch used in the present invention refers to starch esterified with sodium trimetaphosphate (or phosphorus oxychloride), and there is no particular limitation on the starch that is the raw material for the phosphoric acid cross-linked starch, such as tapioca starch, corn starch, etc. , potato starch, etc. can be used.
Phosphoric acid cross-linked starch has conventionally been commercially available as a processed starch for the purpose of improving the texture of snacks, fried foods, bakery foods, etc., but the phosphoric acid cross-linked starch used in the present invention uses these commercially available products. be able to.
If the blending ratio of phosphoric acid crosslinked starch in the mixed flour for corn dogs is less than 3% by mass, a sufficient effect cannot be obtained, and if it exceeds 30% by mass, the shape retention during frying will deteriorate, which is not preferable.

The method for preparing and using the mixed flour for corn dogs of the present invention may be the same as that for conventional mixed flour for corn dogs and is not particularly limited.
The preservation, distribution method, microwave heating, etc. of the corn dog obtained using the mixed powder for corn dogs of the present invention may be the same as those for conventional corn dogs, and there are no particular limitations.

EXAMPLES The present invention will be specifically explained below with reference to Examples, but the present invention is not limited to these Examples.

[Blending ratio of corn grits and phosphoric acid crosslinked starch ]
3 parts by mass of soy protein, 3 parts by mass of powdered oil, 3 parts by mass of baking powder, 1 part by mass of salt, 0.5 parts by mass of emulsifier, 0.3 parts by mass of xanthan gum, 0.2 parts by mass of guar gum, 22 parts by mass of sugar, and Corn grits, phosphoric acid cross-linked tapioca starch, corn flour, and soft wheat flour in the proportions shown in Table 1 were thoroughly mixed to prepare a mixed flour for corn dogs.
In Table 1, the unit of blending amount is parts by mass.
75 parts by mass of cold water was added to 100 parts by mass of this mixed flour for corn dogs, and the mixture was stirred with a KitchenAid beater for 1 minute on the 1st speed and 2 minutes on the 2nd speed to prepare a batter.
50 g of the batter was attached to 30 g of skewered sausage and fried in salad oil at 180° C. for 5 minutes and 30 seconds to obtain a corn dog.
The obtained corn dogs were frozen at -40°C for 30 minutes, stored at -20°C for 7 days, heated in a 600W microwave oven for 1 minute, and evaluated by 10 panelists using the following evaluation criteria.
A product with a shape retention of ○ to △ and an average texture score of 3.5 or more was considered to be a pass.
Note that the evaluation of shape retention was performed during frying.
The obtained evaluation results are shown in Table 2.
・Shape retention 〇: Shape retention that can be manufactured without problems △: Shape retention is slightly inferior but within the acceptable range ×: Shape retention is poor and is outside the acceptable range ・Texture: 5 points Very crispy Very good, 4 points Crispy, good 3 points Average, 2 points Slightly not crispy, not very crisp, 1 point Slightly poor, not crispy, not crispy, poor

Comparative Examples 4, 6, 7, and 8 had excellent texture but poor shape retention and were rejected.

[Examples 13 to 14] Type of starch used as raw material for phosphoric acid crosslinked starch In Example 7, the same procedure as in Example 7 was carried out except that the phosphoric acid crosslinked tapioca starch was changed to the phosphoric acid crosslinked starch shown in Table 3. We conducted an evaluation.
Table 4 shows the evaluation results obtained.

Sufficient effects were obtained even when the type of starch used as the raw material for phosphoric acid cross-linked starch was different.
Phosphoric acid crosslinked starch made from tapioca starch and corn starch was particularly good.

[Comparative Examples 9 to 12] Differences due to starch processing method Evaluations were conducted in the same manner as in Example 7, except that the phosphoric acid crosslinked tapioca starch in Example 7 was changed to the starch shown in Table 5.
The obtained evaluation results are shown in Table 6.

Processing methods other than phosphoric acid crosslinking could not produce sufficient effects.

Claims (1)

A mixed flour for American dogs containing 0.5% by mass or more and 10 % by mass or less of corn grits and 3% by mass or more and 18 % by mass or less of phosphoric acid crosslinked starch.