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WO2017030081A1 - Mélange de farine à fleurer pour produits alimentaires frits - Google Patents

Mélange de farine à fleurer pour produits alimentaires frits Download PDF

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Publication number
WO2017030081A1
WO2017030081A1 PCT/JP2016/073701 JP2016073701W WO2017030081A1 WO 2017030081 A1 WO2017030081 A1 WO 2017030081A1 JP 2016073701 W JP2016073701 W JP 2016073701W WO 2017030081 A1 WO2017030081 A1 WO 2017030081A1
Authority
WO
WIPO (PCT)
Prior art keywords
deep
fried
mass
flour
fried food
Prior art date
Application number
PCT/JP2016/073701
Other languages
English (en)
Japanese (ja)
Inventor
葉 廣瀬
総一郎 樋渡
榊原　通宏
辰徳 西出
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201680045226.0A priority Critical patent/CN107846943A/zh
Priority to JP2017535514A priority patent/JP6702982B2/ja
Publication of WO2017030081A1 publication Critical patent/WO2017030081A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a flour mix for deep-fried food used for the purpose of improving the binding property of clothes to ingredients in the production of deep-fried food with clothes.
  • Fried food with clothes is a food obtained by attaching cooking materials to the surface of ingredients consisting of various ingredients and cooking or cooking in cooking oil heated to a high temperature, such as fries and tempura. Typical. In some cases, the ingredients are seasoned with soy sauce, mirin, ginger, etc., if necessary, before the clothes are attached to the ingredients.
  • a dressing material such as bread crumbs is applied to the ingredients like a fried food, or a clothing material such as water-soluble flour is entangled with the ingredients like a tempura. Then, when the ingredients with the clothing material attached to the surface are oiled, the ingredients are heated by the clothing materials without directly touching the fried oil, while the clothing materials are heated and evaporated to replace the oil. It becomes a crisp and good texture.
  • flour As flour, flour is usually used alone. However, especially when bread crumb is used as a clothing material, the binding property to the ingredients of bread crumb is very low. However, the actual situation is that the clothes formed of bread crumbs still tend to peel off. Therefore, in order to improve the binding property of the garment, it has been conventionally practiced to add raw starch to the flour as the flour, but this method has a hard fried garment finally obtained. Since it may become a texture, it is hard to say that it is effective as a means of improving the binding property of clothes.
  • Patent Document 1 proposes a flour for deep-fried food containing oil-processed acetylated starch. Further, Patent Document 2 proposes a fried food powder containing fat-processed phosphoric acid crosslinked starch.
  • oil and fat processed starch is used as the flour, the binding property of the garment is improved, but the thickness of the garment is increased and the texture is increased.
  • fried foods with clothes have a problem that when the time passes after cooking, the moisture of the ingredients shifts to the clothes, the clothes become soft and the unique texture is easily lost.
  • tonkatsu which is a type of fried food, is often sold as a prepared dish at supermarkets, etc., and in such a case, it will be eaten after several hours after cooking, It is desired that the quality hardly deteriorates with time after cooking.
  • An object of the present invention is to provide a flour mix for deep-fried foods that is excellent in binding to ingredients, has a soft and light texture, and has a clothing with little quality deterioration over time after cooking. is there.
  • the present inventors have searched for a material that exhibits a high effect as dusting powder.
  • the present invention was completed by finding that the above-mentioned problems could be solved by blending seed potato starch into the fried flour mix. That is, this invention solves the said subject by providing the flour mix for deep-fried food containing glutinous seed potato starch.
  • this invention is a manufacturing method of the deep-fried food which has the process of attaching the said powdered flour mix of the said invention of this invention and clothing material to an ingredient sequentially, and oiling this ingredient.
  • this invention is the fried food manufactured by the manufacturing method of the said this invention.
  • the deep-fried food can be made by a simple operation of applying the powdered powder as a dust to the ingredients and then attaching the clothing material to the oil.
  • the deep-fried food thus obtained has excellent binding properties to the ingredients and is not easily peeled off, the texture of the clothes is soft and light, and the quality is less likely to deteriorate over time after cooking.
  • the fried flour mix of the present invention contains glutinous potato starch.
  • the glutinous potato starch is a potato starch having a high amylopectin content as compared with a potato starch derived from a normal potato (uruchi seed) obtained from a potato potato.
  • glutinous potato starch those having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more are preferably used.
  • the amylopectin content of the potato starch derived from ordinary potato (uruchi seed) is about 75 to 80% by mass.
  • the glutinous potato starch those described in JP-T-2002-538799 and JP-T-2002-538801 can be used, and commercially available ones can also be used.
  • the content of the glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass, based on the total mass of the fried flour mix of the present invention. If the content of glutinous seed potato starch is too low, the significance of using it (improvement of binding properties of clothes, etc.) is poor, and conversely if too much, the texture of the clothes in the fried food produced will be sticky. Therefore, the above range is preferable in consideration of these.
  • starches other than the glutinous potato starch can be contained.
  • Other starches include, for example, corn starch, waxy corn starch, tapioca starch, non-glutinous potato starch, wheat starch, raw starch such as rice starch, and oil and fat processing on these raw starch, ⁇ Examples include processed starch that has been subjected to one or more treatments such as oxidization, etherification, esterification, crosslinking, and oxidation, and these can be used alone or in combination of two or more.
  • the content of other starches (the total content when other types of starches are used) is preferably 10 to 80% by mass, more preferably based on the total mass of the deep-fried flour mix of the present invention. Is 15 to 60% by mass.
  • a fat processed starch As will be apparent from the examples described later, by using glutinous potato starch and oil-modified starch together, the binding property and texture of the fried food, particularly the binding property of the clothing, can be further improved.
  • the oil- and fat-processed starch include oil-and-oil-processed acetylated starch, oil-and-oil-processed phosphoric acid crosslinked starch, and oil-and-fat processed and starch acetate, and one of these can be used alone or in combination of two or more.
  • the fat and oil processed acetylated starch the one described in Patent Document 1 can be used, and as the oil and fat processed phosphoric acid crosslinked starch, the one described in Patent Document 2 can be used.
  • an expansion agent can be further contained in addition to the glutinous seed potato starch and other starches (preferably oil-modified starch).
  • the swelling agent for example, a well-known swelling agent containing baking soda such as baking powder and ispata can be used in addition to baking soda.
  • the content of the swelling agent is preferably 0.1 to 3% by mass, more preferably 0.7 to 2% by mass, with respect to the total mass of the fried food dust mix of the present invention.
  • a saccharide can be further contained in addition to the above-mentioned glutinous potato starch, other starches, and an expanding agent. By doing so, the volume and crispy feeling of the clothes in the deep-fried food can be improved.
  • the saccharide include monosaccharides such as glucose, fructose, xylose and galactose; disaccharides such as maltose, lactose and trehalose; sugar alcohols such as xylitol, sorbitol and lactitol; inulin (fructooligosaccharide) and galactooligosaccharide polysaccharides These can be used alone or in combination of two or more. Particularly preferred as the saccharide is a monosaccharide.
  • the content of the saccharide is preferably 2 to 8% by mass, more preferably 3 to 5% by mass, based on the total mass of the fried flour mix of the present invention.
  • flour such as wheat flour and rice flour
  • egg flour such as whole egg powder and egg white powder
  • thickener such as salt
  • seasonings such as powdered soy sauce, fermented seasoning, powdered miso and amino acids
  • spices such as spices
  • fragrances such as vitamins; colorants
  • Other types and contents can be appropriately adjusted according to the desired characteristics of the deep-fried food.
  • appropriate seasonings, spices, etc. may be selected as other components according to the desired flavor (eg, Chinese, Japanese, Western, etc.).
  • the content of other ingredients such as seasonings and spices is preferably 5 to 60% by mass, more preferably 10 to 40% by mass, based on the total mass of the fried food dust mix of the present invention.
  • the fried powder mix for fried food of the present invention can be used for the production of fried food with clothes, similar to conventional powdered flour.
  • Examples of the fried food to which the present invention is applicable include fried tonkatsu, tempura, fried chicken, fried chicken, and the like.
  • a step of sequentially attaching the flour mix for deep-fried food of the present invention and a clothing material to the ingredients, and then oiling the ingredients to which the mix and the clothing materials have adhered is performed. The method which has is mentioned.
  • fried food ingredients for example, various meats such as chickens, pigs, cows, sheep, goats, seafood such as squid, shrimp, and horse mackerel, vegetables, etc. can be used. It can be suitably used for meat and seafood.
  • the ingredients may be seasoned as necessary before applying the fried flour mix of the present invention.
  • blind is an operation of adhering the mix as it is to the surface of the ingredients.
  • blind is an operation of adhering the mix as it is to the surface of the ingredients.
  • the clothing materials usually used for this type of fried food with clothes can be used without particular limitation, for example, bread crumbs, wheat flour, rice flour, Examples include corn flour and starch.
  • the clothing material can be further adhered to the ingredients to which the flour mix for fried food of the present invention is adhered by any method. For example, 1) Directly adhere to the ingredients to which the flour mix for fried food of the present invention is adhered 2) Dissolve in a liquid such as water and adhere as a so-called batter liquid 3) Binder (water, milk, egg liquid) , Batter liquid, etc.), and then a clothing material is further attached, but it is not limited to these operations.
  • oil frying can be performed according to a conventional method, for example, a deep frying method in which the whole is heated in an oil bath having a deep bottom, or a deep frying method in which a portion having a shallow bottom such as a frying pan is heated partly or one side at a time.
  • Examples 1 to 24 and Comparative Examples 1 to 3 The raw materials shown in the following Tables 1 to 3 were appropriately mixed to produce a fried flour mix for each example and comparative example. Details of the raw materials used are as follows. ⁇ Mochi seed potato starch (Amylopectin content 99% by mass or more) ⁇ Fat processed starch (sun eclipse batter starch IP: made by Nippon Food Chemicals) ⁇ Flour (Flower: Nisshin Foods) ⁇ Waxy corn starch (J-oil waxy corn starch: made by J-Oil Mills) ⁇ Expansion agent (baking powder: Nisshin Foods)
  • Tonkatsu was manufactured by the following procedure using the fried food mix of each example and comparative example. First, pork loin was cut into a thickness of 8 mm, and the mix to be evaluated was applied to the cut meat and adhered evenly over the entire surface. Next, the pork loin meat to which the mix was attached was passed through a batter solution in which 30% soft flour, 10% whole egg and 60% cold water were mixed, and then bread crumbs were added to form tonkatsu meat. Next, this tonkatsu meat was oiled with salad oil heated to 170 ° C. for 4 minutes to produce tonkatsu. Then, 10 panelists cut the tonkatsu immediately after manufacture with a kitchen knife, and evaluated the binding property of the clothes at the time of the cutting according to the following evaluation criteria.
  • Table 1 mainly shows the effectiveness of glutinous potato starch in the fried flour mix. As shown in Table 1, each Example containing glutinous potato starch was superior in both the binding property and texture of the clothes as compared with Comparative Examples not containing this. Table 1 also shows that the content of glutinous potato starch is preferably 20 to 80% by mass, more preferably 25 to 60% by mass.
  • Table 2 mainly shows the effectiveness of the fat and oil processed starch in the deep-fried flour mix. As shown in Table 2, Examples 5 and 10 to 15 containing the oil- and fat-processed starch were particularly excellent in the binding property of the clothes as compared with the other examples not containing this. Table 2 also shows that the lower limit of the content of the oil- and fat-processed starch is preferably about 10 to 15% by mass, and most preferably 60% by mass.
  • Table 3 mainly shows the effectiveness of the expansion agent in the flour mix for fried foods. As shown in Table 3, Examples 18 to 23 in which the content of the expansion agent is in the range of 0.1 to 3% by mass are the Examples 5 and 5 in which the content of the expansion agent is 4% by mass. Compared to 24, the texture of the clothes was particularly excellent. Table 3 also shows that the content of the swelling agent is particularly preferably 0.7 to 2% by mass.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

Le mélange de farine à fleurer pour produits alimentaires frits selon la présente invention contient de l'amidon de pomme de terre cireux. La teneur en amidon de pomme de terre cireux est, de préférence, de 20 à 80 % en masse. Il est préférable que le mélange de farine à fleurer contienne en outre 10 à 80 % en masse d'un autre type d'amidon en plus de l'amidon de pomme de terre cireux. Il est également préféré que le mélange de farine à fleurer contienne en outre 0,1 à 3 % en masse de poudre à lever. L'amidon de pomme de terre cireux présente, de préférence, une teneur en amylopectine d'au moins 85 % en masse. Le procédé selon la présente invention pour la préparation d'un aliment frit comprend une étape consistant à enrober successivement un aliment à frire avec le mélange de farine à fleurer pour produits alimentaires frits selon la présente invention et avec une pâte à frire, dans cet ordre, puis à faire frire les aliments dans de l'huile.
PCT/JP2016/073701 2015-08-14 2016-08-12 Mélange de farine à fleurer pour produits alimentaires frits WO2017030081A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201680045226.0A CN107846943A (zh) 2015-08-14 2016-08-12 油炸食品用撒粉混合物
JP2017535514A JP6702982B2 (ja) 2015-08-14 2016-08-12 揚げ物用打ち粉ミックス

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015160039 2015-08-14
JP2015-160039 2015-08-14

Publications (1)

Publication Number Publication Date
WO2017030081A1 true WO2017030081A1 (fr) 2017-02-23

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PCT/JP2016/073701 WO2017030081A1 (fr) 2015-08-14 2016-08-12 Mélange de farine à fleurer pour produits alimentaires frits

Country Status (3)

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JP (1) JP6702982B2 (fr)
CN (1) CN107846943A (fr)
WO (1) WO2017030081A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020061997A (ja) * 2018-10-19 2020-04-23 日本食品化工株式会社 油脂加工澱粉、揚げ物用衣材及びその製造方法、揚げ物の製造方法
WO2020116203A1 (fr) * 2018-12-07 2020-06-11 マルハニチロ株式会社 Procédé de fabrication d'aliments congelés pour friture et aliments congelés pour friture
WO2020130019A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Agent d'amélioration de la viande
WO2020130018A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Mélange à base de farine pour aliments frits
WO2021210130A1 (fr) * 2020-04-16 2021-10-21 日本食品化工株式会社 Amidon modifié par huile et graisse, pâte à frire d'aliment frit et son procédé de production, et procédé de production d'aliment frit
WO2022153434A1 (fr) * 2021-01-14 2022-07-21 株式会社日清製粉ウェルナ Produit alimentaire pour aliment enrobé de pâte et frit réfrigéré ou congelé
WO2023171802A1 (fr) * 2022-03-11 2023-09-14 株式会社日清製粉ウェルナ Mélange de poudre à saupoudrer pour aliments frits

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JP7391976B2 (ja) * 2019-09-02 2023-12-05 株式会社日清製粉ウェルナ 揚げ物用打ち粉ミックス
CN116723774A (zh) * 2021-01-27 2023-09-08 日清富滋株式会社 裹炸食品用撒粉混合料

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WO2001008513A1 (fr) * 1999-07-29 2001-02-08 Goodman Fielder Milling & Baking New Zealand Limited Enrobage alimentaire pouvant passer au four a micro-ondes
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JP2007028905A (ja) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd 揚げ物用打ち粉組成物
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WO2011049076A1 (fr) * 2009-10-19 2011-04-28 日澱化學株式会社 Matière d'enrobage pour aliments frits

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JP6482534B2 (ja) * 2014-04-22 2019-03-13 株式会社Ｊ−オイルミルズ フライ食品用衣材、これを用いた食品およびその製造方法
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WO2001008513A1 (fr) * 1999-07-29 2001-02-08 Goodman Fielder Milling & Baking New Zealand Limited Enrobage alimentaire pouvant passer au four a micro-ondes
JP2007028905A (ja) * 2005-07-22 2007-02-08 Nippon Flour Mills Co Ltd 揚げ物用打ち粉組成物
JP2007054029A (ja) * 2005-08-23 2007-03-08 Asahi Broiler:Kk チキンカツ及びその製造法
WO2011049076A1 (fr) * 2009-10-19 2011-04-28 日澱化學株式会社 Matière d'enrobage pour aliments frits

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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020061997A (ja) * 2018-10-19 2020-04-23 日本食品化工株式会社 油脂加工澱粉、揚げ物用衣材及びその製造方法、揚げ物の製造方法
WO2020116203A1 (fr) * 2018-12-07 2020-06-11 マルハニチロ株式会社 Procédé de fabrication d'aliments congelés pour friture et aliments congelés pour friture
WO2020130019A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Agent d'amélioration de la viande
WO2020130018A1 (fr) * 2018-12-18 2020-06-25 日清フーズ株式会社 Mélange à base de farine pour aliments frits
CN113163824A (zh) * 2018-12-18 2021-07-23 日清富滋株式会社 肉食类改良剂
CN113163818A (zh) * 2018-12-18 2021-07-23 日清富滋株式会社 油炸食品用扑面混合物
US20220071248A1 (en) * 2018-12-18 2022-03-10 Nisshin Foods Inc. Meat improving agent
WO2021210130A1 (fr) * 2020-04-16 2021-10-21 日本食品化工株式会社 Amidon modifié par huile et graisse, pâte à frire d'aliment frit et son procédé de production, et procédé de production d'aliment frit
WO2022153434A1 (fr) * 2021-01-14 2022-07-21 株式会社日清製粉ウェルナ Produit alimentaire pour aliment enrobé de pâte et frit réfrigéré ou congelé
JPWO2022153434A1 (fr) * 2021-01-14 2022-07-21
CN116744805A (zh) * 2021-01-14 2023-09-12 日清富滋株式会社 冷藏或冷冻面衣油炸食品用食材
WO2023171802A1 (fr) * 2022-03-11 2023-09-14 株式会社日清製粉ウェルナ Mélange de poudre à saupoudrer pour aliments frits

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CN107846943A (zh) 2018-03-27
JPWO2017030081A1 (ja) 2018-05-31
JP6702982B2 (ja) 2020-06-03

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