CN116744803A

CN116744803A - Dusting mix for fried foods

Info

Publication number: CN116744803A
Application number: CN202180089210.0A
Authority: CN
Inventors: 小馆爱; 重松亨
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 2021-01-14
Filing date: 2021-01-14
Publication date: 2023-09-12
Also published as: JP7631380B2; WO2022153435A1; JPWO2022153435A1

Abstract

提供撒粉，其可在提高面衣材料与食材的粘结性的同时，抑制面衣与食材之间的粘滑和加工淀粉臭味。油炸食品用撒粉混合料，其含有二氧化硅和油脂加工淀粉。Dusting powder is provided, which can improve the adhesion between the dough material and the ingredients while suppressing the stickiness between the dough and the ingredients and the odor of processed starch. Dusting mixes for fried foods contain silica and fat-processed starch.

Description

Powdering mixture for fried foods

Technical Field

The present invention relates to a dusting mix for fried foods.

Background

Flour coating materials for fried foods are largely classified into flour coating materials in the form of powder and flour paste materials in the form of liquid. In either case, in the fried food obtained by using the coating material, the food material is heated by the coating formed of the coating material without directly contacting with the frying oil, thereby producing a juicy food, and on the other hand, the coating evaporates water due to the frying oil, thereby providing a crispy dry texture.

In the fried food, the food material contracts or deforms due to heating, and there is a problem that the coating peels off from the food material during or after cooking. To cope with this problem, conventionally, there have been: a dusting powder (spreading powder) is previously sprinkled on the food material so that the food material is closely adhered to the surface coating material, and then the surface coating material is attached and cooked. On the other hand, if the food material is adhered to the surface coating, the moisture of the food material is easily transferred to the surface coating, and therefore, the surface coating easily loses the crispy texture with the lapse of time after cooking. This tendency is remarkable when the fried food is stored at a low temperature.

Conventionally, in order to improve the adhesiveness to food materials, there have been disclosed surface coating materials containing fat-processed starch (for example, patent documents 1 to 3). Regarding powdering for fried foods, patent documents 4 and 5 describe the use of fat-processed acetylated starches as powdering. Patent document 6 describes that oil-and-fat-processed phosphoric acid crosslinked starch is used as powdering. The problems of these techniques are: improving cohesiveness so that the coating material does not peel off from the food material, or improving the crispy mouthfeel of the fried food coating.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 62-14756,

patent document 2: japanese patent laid-open publication No. 2005-073506,

patent document 3: japanese patent laid-open No. 2005-185122,

patent document 4: japanese patent application laid-open No. 2002-29431,

patent document 5: japanese patent application laid-open No. 2012-165724,

patent document 6: japanese patent laid-open No. 2007-28905.

Disclosure of Invention

Problems to be solved by the invention

When oil-and-fat processed starch is used as powdering as in patent documents 1 to 6, the adhesiveness between the surface coating material and the food material is improved, and on the other hand, a slimy feeling may be felt between the food material and the surface coating. In addition, when processed starch processed with oil or fat is used as the powdering agent, the resulting fried food may have an odor derived from the processed starch, and as a result, the flavor of the fried food may be reduced. The present invention provides a powdering agent which can improve the adhesion between a surface coating material and a food material and can suppress the stick-slip between the surface coating material and the food material and the odor of processed starch.

Means for solving the problems

The present inventors have found that by attaching a powder coating containing silica and fat-processed starch to a food material and frying the powder coating, a fried food having a good flavor, which has excellent adhesion between the food material and the coating material, hardly peels off the coating, has a crispy good taste even after a lapse of time after cooking, and is suppressed in slimy and processed starch odor between the coating and the food material, can be produced.

Accordingly, the present invention provides the following.

[1] A dusting mix for fried foods contains silica and fat-processed starch.

[2] The powdering compound for a fried food according to [1], wherein the content of the fat-processed starch is 50% by mass or more.

[3] The powdering compound for a fried food according to [1] or [2], wherein the content of the silica is 0.01 to 0.3% by mass.

[4] The powdering compound for a fried food according to any one of [1] to [3], wherein the fat-processed starch is produced from 1 or more kinds selected from the group consisting of raw starch, acetylated starch and phosphoric acid crosslinked starch.

[5] A method of making a fried food comprising: a method of producing a powder mixture for fried foods according to any one of [1] to [4], wherein the powder mixture for fried foods is prepared by adhering a surface coating material to a food material, and then frying the food.

[6] Use of a mixture comprising silica and fat-processed starch as a dusting powder for fried foods.

[7] The use according to [6], wherein the content of the fat-processed starch in the mixture is 50% by mass or more.

[8] The use according to [6] or [7], wherein the content of silica in the mixture is 0.01 to 0.3 mass%.

[9] The use according to any one of [6] to [8], wherein the fat-processed starch is produced from 1 or more kinds selected from the group consisting of raw starch, acetylated starch and phosphoric acid crosslinked starch.

ADVANTAGEOUS EFFECTS OF INVENTION

In the fried food obtained by using the powdering mixture for a fried food of the present invention, the adhesion between the food material and the topcoat material is excellent, and the topcoat is not easily peeled off. In addition, the dough cover has a crisp good taste even after a period of time has elapsed after cooking. Further, according to the present invention, the flavor of the fried food can be improved by suppressing the slimy between the surface coating and the food material and the odor derived from the processed starch, which are generated by conventional powdering.

Detailed Description

The invention provides a powdering mixture for fried foods. The dusting mix for fried foods of the present invention (hereinafter, also simply referred to as the mix of the present invention) is used as dusting powder to be applied to food materials before attachment of a topcoat material at the time of manufacturing fried foods.

The mixture of the invention contains silica. Silica has been conventionally used as a component of food additives for the purpose of adsorbents, excipients, and anti-consolidation agents. The silica used in the mixture of the present invention preferably contains 99% by volume or more of particles having a particle diameter of 50 μm or less, more preferably 99% by volume or more of particles having a particle diameter of 30 μm or less, and still more preferably 99% by volume or more of particles having a particle diameter of 15 μm or less, based on the particle diameter distribution obtained by the laser diffraction method. Such silica is commercially available, and these commercially available products can be used.

The content of silica in the mixture of the present invention is preferably 0.01 to 0.3 mass%, more preferably 0.03 to 0.2 mass%, and even more preferably 0.05 to 0.1 mass% based on the total mass of the mixture. If the content of silica in the mixture is too small, the slimy between the food material and the surface coating and the odor derived from the processed starch may not be sufficiently reduced in the resulting fried food. On the other hand, if the content of silica in the mixture is too large, the resulting fried food may have reduced adhesion of the coating or reduced mouthfeel of the coating.

The mixture of the invention also contains grease processed starch. The fat-processed starch used in the mixture of the present invention is preferably a fat-processed starch prepared by mixing 100 parts by mass of a raw starch with about 0.01 to 30 parts by mass, preferably about 0.05 to 1 part by mass of an edible fat and drying the resulting mixture appropriately. The mixture may be subjected to a heat treatment before and after drying of the mixture, as required. Alternatively, the starch may be processed using commercially available fats and oils.

The source of the raw starch of the fat-processed starch is not particularly limited, and examples thereof include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, etc., preferably underground starch, more preferably tapioca starch. These starches may be used in the form of raw starch or processed starch obtained by subjecting them to processing such as gelatinization, etherification, esterification, crosslinking, oxidation, etc. The raw starch may be any combination of 1 or 2 or more of the raw and processed starches listed above.

Preferably, the fat-processed starch used in the present invention is produced from 1 or more kinds selected from the group consisting of raw starch, acetylated starch and phosphoric acid crosslinked starch. Acetylated starch is starch obtained by reacting starch with acetic anhydride and esterifying the starch. Acetylated starches have been used as ingredients of food additives for the purpose of improving taste or physical properties. The acetylated starch may be subjected to a processing treatment other than acetylation, and examples thereof include acetylated phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, and acetylated oxidized starch. Such acetylated starches are commercially available and can be used as raw starch. Phosphoric acid crosslinked starch is starch obtained by reacting starch with phosphorus oxychloride, phosphoric anhydride, tripolyphosphate, etc., and crosslinking by esterification. Phosphoric acid crosslinked starch is a component that has been used as a food additive in the past for the purpose of improving taste. Such phosphoric acid crosslinked starches are commercially available and can be used as raw starch.

The fat-processed starch used in the present invention may be prepared by fat-processing according to the above procedure by combining any 1 or 2 or more of the raw starch, acetylated starch and phosphoric acid crosslinked starch, or may be prepared by mixing after fat-processing separately.

The type of edible oil used for the preparation of the oil-processed starch is not particularly limited, and examples thereof include edible vegetable oils and animal oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower seed oil, rice bran oil, corn oil, palm oil, perilla oil, beef tallow, lard, and the like. The edible oil and fat may be used in any of 1 or 2 or more kinds. In addition, as a substitute for a part or all of the edible oil, a cereal flour containing a large amount of oil, for example, non-defatted soybean flour, or the like may be used.

The content of the fat-processed starch in the mixture of the present invention is preferably 50 mass% or more, more preferably 55 to 99.5 mass%, and still more preferably 60 to 99 mass% based on the total mass of the mixture. By setting the content of the fat-processed starch in the mixture to 50 mass% or more, the adhesiveness and the texture of the dough in the fried food obtained by using the mixture can be improved.

The mixture of the present invention may further contain other components, if necessary, in addition to the above-mentioned silica and fat-processed starch. Examples of the other ingredients include cereal flour such as wheat flour and rice flour, starches other than fat-processed starches, saccharides, proteins, gelatinizing agents, thickening agents, flavoring agents such as salt and amino acid, spices, flavors, and powdered fats, but are not limited thereto. In the mixture of the present invention, 1 or 2 or more of these other components may be contained in combination according to the characteristics and the like of the fried food required. The total content of the other components in the mixture of the present invention may be the balance of the silica and the fat-processed starch, but is preferably 50 mass% or less, more preferably 45 mass% or less, and still more preferably 40 mass% or less, based on the total mass of the mixture. The respective contents of the other components may be appropriately adjusted according to the desired characteristics of the fried food or the like.

The mixture of the present invention can be used in the same manner as conventional dusting powder for fried foods. Typically, in the manufacture of fried foods, the mixture of the present invention is simply adhered directly to the surface of the food material. The procedure for attaching the mixture of the present invention to the food material is not particularly limited, and it is preferable to attach the mixture by scattering it on the food material. The "sprinkling" operation includes all operations that can cause the mixture of the present invention to be directly adhered to the surface of the food material. Specifically, examples of the "sprinkling" operation include an operation of sprinkling a mixture from above a food material, an operation of putting the mixture and the food material into a bag capable of sealing and oscillating while closing an inlet of the bag, an operation of spreading the mixture on a tray or the like and rolling the food material on the mixture, and the like.

The food material is not particularly limited, and examples thereof include meats such as chicken, pig, cow, sheep, goat, and the like, fish and shellfish such as cuttlefish, shrimp, fish, shellfish, and the like, and various food materials such as artificial meats such as vegetables, soybean protein meats, and the like. From the viewpoint of preventing the odor derived from the processed starch, the mixture of the present invention is preferably used for food materials such as fish and shellfish which are easily perceived as odor. The food material may be pre-seasoned, if desired, prior to attachment of the mix of the present invention.

The target fried food can be obtained by frying the food material to which the mixture of the present invention is attached according to a conventional method. Accordingly, the present invention also provides a method of manufacturing a fried food comprising: the coating material is adhered to the food material to which the mixture of the present invention is adhered, and then the food material is fried. The procedure for producing a fried food in the method of the present invention can be carried out according to a usual procedure for producing a fried food, except that the mixture of the present invention is used as a powdering agent. The type of the surface coating material used in the method of the present invention is not particularly limited, and may be a powdery surface coating material (wrapper) or a liquid surface coating material (batter). Examples of the wrapper include, but are not limited to, breadcrumbs, fried flour, cereal flour, starch flour, and the like. Examples of the batter include, but are not limited to, egg liquid, tempura or breaded batter for deep-frying, batter for dry-frying, and the like.

For example, in the case of producing tempura by the method for producing a fried food according to the present invention, the mixture of the present invention is directly adhered to the surface of the food material, and then the batter is adhered to the food material to which the mixture of the present invention is adhered, followed by frying. In addition, for example, in the case of producing a breaded fried product according to the method of the present invention, the mixture of the present invention is directly adhered to the surface of the food material, and then egg liquid or batter is adhered to the food material to which the mixture of the present invention is adhered, and further, the breaded product is fried. In the method for producing a fried food of the present invention, examples of the method for frying include deep frying with a large amount of oil, shallow frying with a small amount of oil, and the like, and are not particularly limited.

Examples

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

Test 1

(preparation of powdering mixture for fried foods)

The fine silica particles (containing 99% by volume or more of particles having a particle diameter of 15 μm or less), fat-processed starch (fat-processed raw starch, fat-processed acetylated starch or fat-processed phosphoric acid crosslinked starch, each containing 0.5 parts by mass or less of fat per 100 parts by mass of starch), acetylated starch, phosphoric acid crosslinked starch, oxidized starch and wheat flour (low gluten) were mixed in the proportions shown in tables 1 to 2 below to prepare powdering compounds for fried foods (production examples 1 to 7, comparative examples 1 to 9).

(production of pork chop)

The low gluten powder of 30 mass%, whole egg of 10 mass% and cold water of 60 mass% were mixed to prepare a batter solution. The powder mixture prepared above was uniformly adhered to the entire surface of pork tenderloin (1 piece of 200g, 1cm thick). The meat having the mixture attached thereto was passed through the batter solution, and then, breaded, and fried in salad oil heated to 170 ℃ for 4 minutes, thereby producing a fried pork chop. The residual heat of the prepared fried pork chop was removed, and after 6 hours of storage in a refrigerator, the fried pork chop was stored at room temperature (about 25 ℃) for 1 hour. The preserved pork chop was cut with a kitchen knife, and the adhesiveness of the topcoat at this time was evaluated. In addition, the taste of the dough cover, the slimy between the dough cover and the meat, and the odor of processed starch of the preserved fried pork chop were evaluated. The evaluation was performed by 10 panelists according to the following evaluation criteria, and the average score of the 10 evaluations was determined.

Evaluation criteria

(adhesion of the surface garment)

5, the method comprises the following steps: even if the fried food is cut off by a kitchen knife, the flour coating is not peeled off completely, and the flour coating is excellent.

4, the following steps: even if the fried food is cut off by a kitchen knife, the flour coating is hardly peeled off and is good.

3, the method comprises the following steps: when the fried food is cut with a kitchen knife, the surface coating peels off at a portion corresponding to 10 to 20% of the entire circumference of the cut surface.

2, the method comprises the following steps: when the fried food is cut with a kitchen knife, the dough cover peels off at a portion exceeding 20% and 50% or less of the entire circumference of the cut surface, which is poor.

1, the method comprises the following steps: when the fried food is cut with a kitchen knife, the surface coating peels off at a portion corresponding to more than 50% of the entire circumference of the cut surface, which is extremely bad.

(mouthfeel of the facial gown)

5, the method comprises the following steps: crisp and chewy, and excellent.

4, the following steps: crisp and good.

3, the method comprises the following steps: slightly lacking in crunchy feel.

2, the method comprises the following steps: soft or hard, lack a crunchy feel, poor.

1, the method comprises the following steps: very soft or very hard, not chewy and very bad.

(stick-slip between the surface coating and the food)

5, the method comprises the following steps: is totally non-stick and smooth and is very good.

4, the following steps: hardly stick and slip, and good.

3, the method comprises the following steps: some Xu Nianhua is felt.

2, the method comprises the following steps: stick-slip was felt slightly, poor.

1, the method comprises the following steps: stick-slip is strongly felt, very bad.

(processing starch odor)

5, the method comprises the following steps: no processed starch smell at all, excellent.

4, the following steps: almost no odor of processed starch, and good taste.

3, the method comprises the following steps: a slightly processed starch odor was perceived.

2, the method comprises the following steps: the processed starch was slightly perceived as bad smell.

1, the method comprises the following steps: the processed starch odor was strongly perceived as extremely bad.

The results are shown in tables 1 to 2. In the fried pork ribs obtained by using the mixture of production examples 1 to 7 containing silica and fat-processed starch, the adhesiveness and the taste of the dough were excellent, and the slimy and odor of the processed starch between the dough and the food material were suppressed. On the other hand, the blends of comparative examples 1 to 3 containing silica but no fat-processed starch were poor in all evaluation items. The silica-free blends of comparative examples 4-7 had a slimy and processed starch odor. The blends of comparative examples 8 to 9 containing no processed starch and having wheat flour as a main component were poor in adhesion and mouthfeel of the surface coating, although they were free from slimy and processed starch odor. Thus, it was revealed that by using a powder coating comprising silica and a fat-processed starch in combination, a fried food having excellent adhesion and taste of a coating and free from stick-slip and processed starch odor can be produced.

TABLE 1

TABLE 2

Test 2

A pork cutlet was produced and evaluated by the same procedure as in test 1, except that the proportion of the dusting mixture was changed as shown in table 3. The results are shown in table 3. The results of production example 1 are shown again in table 3.

TABLE 3

Test 3

A breaded fried product was produced and evaluated by the same procedure as in test 1, except that the food materials were changed as shown in table 4. The results are shown in table 4. The results of production example 1 are shown again in table 4.

TABLE 4

Claims

1. A dusting mix for fried foods contains silica and fat-processed starch.

2. The powdering compound for fried foods according to claim 1, wherein the content of the fat-processed starch is 50% by mass or more.

3. The powdering compound for fried foods according to claim 1 or 2, wherein the content of the silica is 0.01 to 0.3% by mass.

4. The dusting mix for fried foods according to any one of claims 1 to 3, wherein the fat-processed starch is produced from 1 or more raw materials selected from the group consisting of raw starch, acetylated starch and phosphoric acid crosslinked starch.

5. A method of making a fried food comprising: a method of producing a food comprising the step of adhering a topcoat material to a food material to which the powdering compound for a fried food according to any one of claims 1 to 4 is adhered, followed by frying.

6. Use of a mixture comprising silica and fat-processed starch as a dusting powder for fried foods.

7. The use according to claim 6, wherein the content of the fat-processed starch in the mixture is 50% by mass or more.

8. The use according to claim 6 or 7, wherein the content of silica in the mixture is 0.01 to 0.3 mass%.

9. The use according to any one of claims 6 to 8, wherein the fat-processed starch is produced from 1 or more selected from the group consisting of raw starch, acetylated starch and phosphoric acid crosslinked starch.