JP5875792B2 - Clothing composition for deep-fried food and set of ingredients for side dish - Google Patents

Description

  The present invention relates to a clothing composition for a fried food and a set of ingredients for a side dish.

  In recent years, there has been an increasing tendency to refrain from taking oils and fats due to health concerns. In addition, when cooking fried foods, there is a demand to obtain fried-style foods without frying with oil, because it is difficult to adjust the temperature during cooking and to save the time and effort of discarding the oil after cooking. It is growing.

  Then, the breader mix (mix for clothing materials) which can obtain a fried-style food without frying with oil is proposed (for example, refer patent document 1). By frying such a blender mix on chicken or pork and cooking the chicken and pork, etc., a fried-style food dressed in a crisp garment like oil can be obtained.

  By the way, the above-described bleeder mix is used for chopped pork and the like, and a bite-sized fried food is obtained. However, flaky pork, such as pork boots, is relatively inexpensive and easy to obtain than chopped pork, and a clothing material that can be used to produce a new fried food using this is desired. ing.

  Moreover, side dishes such as sweet and sour pork are obtained not only by preparing bite-sized deep-fried pork cuts, but also by combining various ingredients and seasonings for seasoning. It takes a lot of work to prepare chopped meat, which is more expensive than pork boots, and is rarely stocked, fried, and other ingredients and seasonings such as sweet vinegar. It takes. For these reasons, there is a demand for a material set that can use relatively inexpensive livestock such as pork boots and can prepare side dishes such as sweet and sour pork without the need to fry in oil.

JP 2009-106206 A

  In view of such circumstances, an object of the present invention is to provide a clothing composition for a fried food that can obtain a novel fried food using flaky meat. Moreover, an object of this invention is to provide the side dish material set which can obtain a side dish by combining an ingredient and a seasoning with the fried-style food formed with this clothing composition.

The first aspect of the present invention that solves the above problems is a clothing composition for fried-style foods that is mixed with flaky meat and fried in the form of dumplings to form a fried-style food, and a bread crumbs and starch content of the crumbs is 7% by mass or less than 43 wt%, the content of the starch state, and are 42 wt% or more and 79 mass% or less, water content, 6. It is the clothing composition for fried foods characterized by being 0 mass% or more and 11.5 mass% or less .

  In the first aspect, the fried food can be formed by mixing the garment composition with flaky meat and fried the meat. By blending the bread crumbs and starch of the clothing composition as described above, it is possible to obtain a deep-fried food that balances the binding effect of starch and the three-dimensional texture of the crumbs of bread crumbs. Furthermore, by making the flaky meat into dumplings, it is possible to obtain a deep-fried food that is easier to bite and eat than a lump of meat.

  According to a second aspect of the present invention, in the apparel composition for fried-style food described in the first aspect, the content of the bread crumb is 14% by mass or more and 43% by mass or less, and the content of the starch is 42% by mass or more and 72% by mass or less.

  In the second aspect, it is possible to obtain a deep-fried fried food that is further balanced between the binding action of starch and the three-dimensional feeling of the crumbly crumb.

According to a third aspect of the present invention, there is provided a fried-style food composition according to the first or second aspect, wherein the moisture content is 7% by mass or more and 10% by mass or less. It exists in the clothing composition for foodstuffs.

In such a third aspect, a dumpling-like fried food with a voluminous feel and a garment having a more crisp texture can be obtained. In addition, it is possible to obtain a deep-fried fried food that has a better binding property with starch and has a sense of unity without unraveling the meat.

A fourth aspect of the present invention is the garment composition for fried foods according to any one of the first to third aspects, wherein the starch is potato starch. The clothing composition.

In the fourth aspect, it is possible to form a good binding property of sliced meat (flaky meat), a crispy feeling of clothing, and a rugged clothing.

According to a fifth aspect of the present invention, there is provided a clothing composition for deep-fried food according to any one of the first to fourth aspects. For fried-style foods, it is displayed that the dressing composition for fried-style food is mixed with flaky meat, the meat is formed into dumplings, and the meat formed into dumplings is fried In the clothing composition.

In the fifth aspect, the fact that the fried-style food can be formed by mixing the flakes with the flakes in a packaging container or the like containing the garment composition, and frying the meat into dumplings is displayed. A garment composition can be provided.

According to a sixth aspect of the present invention, there is provided a clothing composition for fried food described in any one of the first to fifth aspects accommodated in a first container, and the fried wind contained in a second container. It is in the side dish material set characterized by including the ingredients and seasoning combined with a foodstuff.

In such a sixth aspect, flaky meat is prepared, a dumpling-like fried food is made using the clothing composition of the side dish material set, and then combined with the ingredients and seasonings of the side dish material set. So you can easily make a side dish. “Combination” refers to, for example, applying ingredients and seasonings to a fried-style food or mixing them.

  ADVANTAGE OF THE INVENTION According to this invention, the clothing composition for fried-style food which can obtain the novel fried-style food using flaky meat is provided. Moreover, according to this invention, the side dish material set which can obtain a side dish by combining an ingredient and a seasoning with the fried-style food formed with this clothing composition is provided.

  The garment composition for fried food according to the present invention (hereinafter also simply referred to as garment composition) includes bread crumbs and starch, and the content of bread crumbs is 7% by mass or more and 43% by mass or less. Content is 42 mass% or more and 79 mass% or less.

  The garment composition according to the present invention is mixed with flaky meat such as pork boots and fried in a dumpling form to form fried food. According to such a garment composition, it is covered with a crunchy garment that is fried in oil, keeps the shape of a dumpling, and is easy to chew and eat more easily than cut meat. Can be obtained.

  The flake-like livestock meat as used in the field of this invention means what cut livestock meats, such as pork, beef, and chicken. The size is not particularly limited, and the thickness is, for example, about 0.1 mm to several mm. Specifically, it corresponds to booth meat, sliced meat, or livestock meat sold as a cut-off.

  The clothing composition according to the present invention includes bread crumbs and starch as raw materials.

  The bread crumbs used in the present invention are dried bread crumbs, etc., which are broken down into pieces. The bread crumbs hold the meat juice in the form of dumplings and have a crisp three-dimensional appearance, forming a crunchy texture.

  As the starch used in the present invention, for example, wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, waste starch and the like can be used. These starches can be used as raw raw starches or processed starches such as phosphoric acid crosslinks, esterification such as acetylation, etherification such as hydroxypropylation, wet heat treatment, warm water treatment, pregelatinization, oxidation and the like. Moreover, only 1 type may be used for these starches, and 2 or more types may be mixed and used for them.

  Starch has the effect of binding flaky meat. By the action of this starch, it is possible to prevent the fried-style food obtained from the garment composition of the present invention from being loosened and the dumplings from collapsing. That is, by the binding action of starch, the dumpling-like livestock meat can be made into a deep-fried food while maintaining its shape.

  The content of bread crumbs contained in the clothing composition is preferably 7% by mass or more and 43% by mass or less, and more preferably 14% by mass or more and 43% by mass or less. Moreover, it is preferable that content of the starch contained in a clothing composition is 42 to 79 mass%, and it is more preferable that it is 42 to 72 mass%. The content of bread crumbs and starch here includes water. In general, the moisture content of dried bread crumb is 14% by mass or less, and the moisture content of starch is about 5 to 20% by mass.

  By making the content of bread crumbs 7 mass% or more and 43 mass% or less and the starch content 42 mass% or more and 79 mass% or less, it has an appearance with blooming flowers as crumbs with bread crumbs. A textured clothing can be formed. In addition, bread crumbs and starch are present between the dumpling-like meat, but by using the above-mentioned composition, the starch can be sufficiently adhered to the surface of the meat and fried in a dumpling form. The shape of the wind food can be maintained.

  Furthermore, by making the content of bread crumbs 14 mass% or more and 43 mass% or less, and making the starch content 42 mass% or more and 72 mass% or less, it has an appearance with flower bloom as lumpy crumbs, and more It is possible to form a crisp texture. Moreover, by setting it as such a mixing | blending, starch can fully adhere to the surface of livestock meat more reliably, and the shape of the fried food-like food made into dumpling can be maintained.

  In addition, when content of bread crumb exceeds 43 mass% and content of starch is less than 42 mass%, a clothing composition does not spread over the whole surface of the meat meat made into dumpling, and clothing becomes easy to burn partially. , The sense of unity of clothing is lost. Moreover, since bread crumbs having a particle size that is relatively larger than that of starch are excessively inserted between livestock meats, there is a possibility that the binding properties of livestock meats may be reduced. For this reason, there is a possibility that the meat juice flows out and the juiciness is lost. Furthermore, bread crumbs may remain inside the fried food, resulting in a powdery taste and texture.

  Moreover, when the content of bread crumb is less than 7% by mass and the content of starch exceeds 79% by mass, the entire garment has no thickness and a flat appearance, and a crunchy and crispy texture is obtained. There will be no finish.

  The total moisture content of the garment composition according to the present invention is preferably 6.0% by mass or more and 11.5% by mass or less, and more preferably 7.0% by mass or more and 10.0% by mass or less. .

  The moisture content here is the moisture contained in the entire clothing composition. That is, it is the amount of moisture including the moisture contained in bread crumbs and starch. The final moisture content of the clothing composition may be in the range described above. For example, if the total moisture content of bread crumbs and starch is less than or greater than the above-mentioned range, add other bread crumbs and starches having different moisture contents, or add auxiliary ingredients described later, or add moisture. It may be evaporated and dried.

  By setting the total moisture content of the clothing composition to 6.0% by mass or more and 11.5% by mass or less, the binding property by starch becomes good. That is, the shape can be kept good even when the meat in a dumpling shape is heated. In addition, by making the total moisture content of the garment composition 7.0 mass% or more and 10.0 mass% or less, the binding property with starch is further improved, and the dumpling-like meat is heated. Even so, the shape can be maintained more reliably and a finish with a sense of unity can be achieved.

  In addition, when the moisture content of the whole clothing composition shall be less than 6.0 mass%, the binding property by starch will become inadequate. The dumpling-shaped meat is unraveled during heating and the dumpling shape collapses, or the appearance of a portion of the meat appears, making it difficult to achieve a unity finish. On the other hand, when the moisture content of the entire garment composition is more than 11.5% by mass, the starch becomes wet and the binding property is lowered. During the heating, the dumpling-like meat collapses and the texture is also poor. Furthermore, when filling the garment composition into the container, there is a difficulty in the manufacturing process because it adheres to the container inlet part (the part to be welded).

  For the clothing composition according to the present invention, vegetable protein, milk powder, egg powder, salt, seasoning, spice, swelling agent, emulsifier, pigment, fats and oils, coloring agent, etc., for the purpose of flavoring, etc. It is possible to add the auxiliary materials. As for the coloring agent, it is possible to give a deep-fried color even with powdered soy sauce alone, but by using the coloring agent, the degree of reinforcement can be increased and the color tone can be brought closer to that of fried chicken. Coloring agents include paprika, anato, capsicum, gardenia, cochineal, rack, red cabbage, red radish, purple corn, grape juice, perilla, purple potato, cacao, safflower, turmeric, beet red, red yeast rice or caramel pigment Can be mentioned.

  In particular, it is preferable to add powdered soy sauce to the clothing composition according to the present invention. Powdered soy sauce can give a deep fried color to fried foods. Powdered soy sauce is powdered soy sauce produced by adding an excipient to soy sauce and spray drying or freeze drying.

  It becomes the garment composition which concerns on this invention by mixing the bread crumbs and starch mentioned above, and also the auxiliary material mentioned above as needed. According to the garment composition of the present invention, the fried food can be formed by mixing the garment composition with flaky meat and fried the meat. By combining the bread composition and starch of the clothing composition as described above, it is possible to balance the binding effect of the starch and the solid texture of the clothing with the bread flour, thereby providing a crisp texture. A dumpling-like fried food with a sense of volume can be obtained. Moreover, by making the moisture content contained in the entire clothing composition the above-mentioned moisture content, the binding property by starch becomes good, and the fried-style food with a sense of unity can be obtained without unraveling the livestock meat. Furthermore, since the flakes of livestock meat are made into dumplings, it is possible to obtain a fried food that is easier to bite and eat than a lump of livestock meat.

  The clothing composition according to the present invention can be produced by mixing bread crumbs and starch and, if necessary, mixing the above-mentioned auxiliary materials. The order of mixing is not particularly limited. The amount of moisture contained in the clothing composition is such that the moisture content of the clothing composition is 6.0% by mass or more and 11.5% by mass or less based on the moisture content contained in bread crumbs and starch as described above. . In addition, when the auxiliary material is mixed, the moisture content of the entire clothing composition including the moisture contained in the auxiliary material is adjusted to 6.0 mass% or more and 11.5 mass% or less.

  The method for measuring the moisture content of bread crumbs and starches is, for example, the vacuum drying method or the vacuum heating drying method ("Food Sanitation Inspection Guidelines" supervised by the Ministry of Health, Labor and Welfare, Japan Food Sanitation Association, issued on March 31, 2005). Can be performed. The reduced pressure heating drying method is a method for measuring the mass (water content) reduced by heating under reduced pressure at a temperature at which the measurement sample is not decomposed.

  According to such a method for producing a clothing composition, there is provided a clothing composition for fried-style food that can be mixed with flaky meat and fried in the form of dumpling to form a fried-style food. Is done.

  The usage method of the clothing composition which concerns on this invention is demonstrated. First, flaky meat and clothing composition are put in a container and mixed. After the clothing composition is mixed with the whole livestock meat, the livestock meat is rolled into a bite-sized size to form a dumpling. Then, the frying pan is heated with oil, and the dumpling-like meat is fried until the whole color is baked, whereby a fried food is obtained.

  The fried-style food can be eaten as it is or can be combined with other ingredients and seasonings to make a side dish. The side dish is not particularly limited, and examples thereof include a sour pork-style dish that is a combination of deep-fried food with ingredients such as jellyfish and red pepper and sweet vinegar ann.

  In a flat bag or the like (first container), the clothing composition according to the present invention is enclosed, and in another flat bag or the like (second container), ingredients such as jellyfish or red bell pepper as described above and sweet vinegar Anna What seasonings are enclosed may be used as a set to prepare a side dish material set.

  Consumers can easily prepare pork boots, etc., make a dumpling-like fried food using the garment composition of the side dish ingredients set, and then combine it with ingredients and seasonings of the side dish ingredients set. You can make a side dish. That is, it is possible to easily obtain a side dish including a dumpling-like fried food with a sense of unity such as cut meat while using inexpensive meat. Furthermore, the frying operation and cleanup are unnecessary, and a set of prepared ingredients that meets the needs of consumers can be provided.

Hereinafter, the present invention will be described more specifically with reference to examples.
[Examples 1-1 to 1-4, Comparative Examples 1-1 to 1-5]
As bread crumbs according to the present invention, dry bread crumbs (water content 5.91%) manufactured by Usa bread crumbs Co., Ltd. were used. Moreover, commercially available starch starch (potato starch, water content 16.57%) was used as the starch according to the present invention. Furthermore, powder soy sauce (Kikkoman Foods Co., Ltd.) and commercially available salt were used as auxiliary materials.

  Bread crumbs, potato starch, salt, and powdered soy sauce were mixed to prepare 70 g of each of the clothing compositions according to Examples 1-1 to 1-4 and Comparative Examples 1-1 to 1-5. Table 1 shows the blending amount of each material of each example and comparative example.

  Bread crumb content and potato starch content represent each ratio (mass%) of bread crumbs and potato starch contained in the clothing composition. The dry mass of the bread crumb content and the dry mass of the potato starch content represent the ratio (mass%) contained in the clothing composition obtained by removing moisture from the crumb and starch. The dry mass is measured by a reduced pressure drying method under conditions of 60 ° C. and 3 hours. For the measurement of the dry mass, “Vacuum Drying Oven DP32” manufactured by Yamato Scientific Co., Ltd. was used.

[Test Example 1]
(1) Using 125 g of pork boots as flaky livestock, 10 g of each of the clothing compositions according to Examples 1-1 to 1-4 and Comparative Examples 1-1 to 1-5, and rounding the pork boots Made dumplings.
(2) Add 1 tablespoon of vegetable oil to a frying pan and heat it, fry while rolling until the surface of the dumpling-like pork is colored, cover and steam for 3 minutes over low heat, cook over fire to make a fried food .

  The prepared deep-fried fried food was eaten as it was and with a sweet and sour bean paste, and sensory evaluation was carried out. Table 2 shows the evaluation items and evaluation criteria applied in the sensory evaluation.

Evaluation criteria were set for the four evaluation items, and 7 skilled panelists gave them points in five stages. For example, with regard to the evaluation item (1), if the deep-fried fried food has a “cracked flower bloom and fried appearance”, the maximum is 5; It was one point. If the deep-fried food was rated between the highest and the lowest, it was graded 2-4.
The results of sensory evaluation are shown in Table 3.

  The fried-style food produced with the clothing composition according to Examples 1-1 to 1-3 is highly evaluated in any of the evaluation items (1) to (4), whether it is eaten as it is or over sweet vinegar. (3 or more). In addition, the fried-style food prepared with the clothing composition according to Example 1-4 has good evaluation in the evaluation items (1) to (4), whether it is eaten as it is or over sweet vinegar. (3 or more).

  On the other hand, the deep-fried food produced by the clothing composition according to Comparative Examples 1-1 to 1-5 may exceed 3 in some evaluation items when eaten as it is or when it is subjected to sweet vinegar ann. However, it was less than 3 in other items, and as a whole, a fried food with satisfactory quality was not obtained.

  In addition, in the comparison with Example 1-4 and Comparative Example 1-3, it antagonizes by the evaluation item of (1)-(4). However, in Example 1-4, the juiciness of the meat was maintained as compared with Comparative Example 1-3, and in Comparative Example 1-3, the scorch of bread crumbs was conspicuous.

  As shown above, the content of bread crumbs included in the clothing compositions according to Examples 1-1 to 1-4 is 7% by mass to 43% by mass (in terms of dry mass, 6% by mass to 41%). The content of starch is 42% by mass or more and 79% by mass or less (in terms of dry mass, 35% by mass or more and 66% by mass or less). With such a blending ratio, an excellent appearance and texture of clothing and a texture of fried food were obtained. In particular, as in the clothing compositions according to Examples 1-1 to 1-3, the content of bread crumbs is 14% by mass to 43% by mass (in terms of dry mass, 13% by mass to 41% by mass). Yes, when the starch content is 42% by mass or more and 72% by mass or less (in terms of dry mass, 35% by mass or more and 60% by mass or less), 4 or more of the evaluation items (1) to (4) Some evaluation items had scores, and the appearance and texture of clothing and the texture of fried food itself were very good.

[Example 2-1 to Example 2-5, Comparative Examples 2-1 to 2-3]
As the dry bread crumbs according to the present invention, dry bread crumbs manufactured by Usa bread crumb limited company were used. In addition, various starches having different moisture contents were used in order to obtain various amounts of moisture contained in the clothing composition. Specifically, as starch according to the present invention, commercially available potato starch (moisture content 16.57% by mass, hereinafter referred to as “starch A”), JA Kiyosato-cho Kiyosato starch factory potato starch containing water Starch dried to a rate of 3.69% by mass (hereinafter referred to as “starch B”), starch obtained by leaving a commercially available potato starch in the air overnight to humidify (water content 17.94% by mass) Hereafter referred to as “starch C”). Furthermore, powder soy sauce (Kikkoman Foods Co., Ltd.) and commercially available salt were used as auxiliary materials.

  Starch A to C were used alone or in combination, and dried bread crumbs, salt, and powdered soy sauce were mixed in the container to prepare 70 g of each garment composition. Table 4 shows the amount of each raw material in each example and comparative example.

  The water | moisture content (mass%) shown in Table 4 is a ratio of the water | moisture content contained in the whole clothing composition which concerns on each Example 2-1 to 2-5 and Comparative Examples 2-1 to 2-3. Bread crumb content and starch content represent each ratio (mass%) of bread crumbs and starch (total amount of starch AC) contained in a garment composition. The dry mass of bread crumb content and the dry mass of starch content represent the ratio (mass%) contained in the clothing composition of the bread crumb and starch from which moisture has been removed. The dry mass is measured by a reduced pressure drying method under conditions of 60 ° C. and 3 hours.

[Test Example 2]
(1) Using 125 g of pork boots as flaky livestock, 10 g of each of the clothing compositions according to Examples 2-1 to 2-5 and Comparative Examples 2-1 to 2-3, and rounding the pork boots 6 dumplings were made.
(2) Add 1 tablespoon of vegetable oil to a frying pan and heat it, fry while rolling until the surface of the dumpling-like pork is colored, cover and steam for 3 minutes over low heat, cook over fire to make a fried food .
(3) The steps (1) to (2) were repeated 5 times, and the number of pieces of dumpling-shaped pork was measured.
The measurement results are shown in Table 5.

  In the fried-style food produced with the clothing composition according to Examples 2-1 to 2-5, the number of pork collapsed was 6 or less. In the fried-style food produced with the clothing composition according to Comparative Example 2-1, the number of pork collapsed was six. Moreover, the fried-style food produced with the clothing composition which concerns on Comparative Example 2-2, 2-3 had the number of pork collapsed 9 or more.

  In Examples 2-1 to 2-5, the moisture content of the clothing composition is 6.0% by mass or more and 11.5% by mass or less (and the content of bread crumb is 7% by mass or more and 43% by mass or less, starch Is 42 mass% or more and 79 mass% or less.). With such a blending ratio, it is possible to almost eliminate the number that can be loosened even when fried pork in a dumpling form. In particular, as in Examples 2-2 to 2-4, when the moisture content of the garment composition is 7% by mass or more and 10% by mass or less, the number to be loosened is 4 or less. The number of pieces that can be unraveled even when fried is reduced. Regarding Comparative Example 2-1, the number of pieces of pork collapsed was 6 as in Example 2-5. However, as described in Test Example 3, the unevenness of the garment for sensory evaluation and the crispy sensation of the garment From the results, it was not preferable.

[Test Example 3]
The fried-style food produced in Test Example 2 was eaten in the state as it was and in the state where the sweet and sour bean was applied, and sensory evaluation was carried out. Sensory evaluation was carried out by three skilled panelists. The evaluation criteria are the same as in Test Example 1 (see Table 2), and the results of this sensory evaluation are shown in Table 6.

  The fried-style food produced with the garment composition according to Examples 2-1 to 2-5 is highly evaluated in the evaluation items (1) to (4), whether it is eaten as it is or over sweet vinegar. (3 or more). On the other hand, the deep-fried food produced by the clothing composition according to Comparative Examples 2-1 to 2-3 may exceed 3 in some evaluation items when eaten as it is or when it is subjected to sweet vinegar ann. However, it was less than 3 in other items, and as a whole, a fried food with satisfactory quality was not obtained.

  In Examples 2-1 to 2-5, the moisture content of the clothing composition is 6% by mass or more and 11.5% by mass or less. An excellent food texture was obtained. In particular, as in Examples 2-2 to 2-4, when the moisture contained in the clothing composition is 7% by mass or more and 10% by mass or less, almost all of the evaluation items (1) to (4) have 4 As a result of the above evaluations, an excellent appearance and texture of clothing and a texture of fried food itself were obtained.

Claims (6)

It is a garment composition for fried-style food that is mixed with flaky meat and forms a fried food by frying the dumpling.
Including bread crumbs and starch,
The content of the bread crumb is 7% by mass or more and 43% by mass or less,
The content of the starch state, and are 42 wt% or more and 79 mass% or less,
The moisture composition is 6.0 mass% or more and 11.5 mass% or less, The clothing composition for fried foods characterized by the above-mentioned. In the garment composition for fried foods according to claim 1,
The content of the bread crumb is 14% by mass or more and 43% by mass or less,
Content of the said starch is 42 mass% or more and 72 mass% or less. The clothing composition for fried-style foodstuffs characterized by the above-mentioned. In the clothing composition for fried foods according to claim 1 or claim 2 ,
The moisture content is 7% by mass or more and 10% by mass or less. A clothing composition for deep-fried food. In the clothing composition for fried-style foodstuffs as described in any one of Claims 1-3 ,
The said starch is potato starch. The clothing composition for fried-style foodstuffs characterized by the above-mentioned. In the clothing composition for fried-style foodstuffs as described in any one of Claims 1-4 ,
For packaging containing the fried-style food composition, mix the fried-style food composition with flaky meat, mold the meat into dumplings, A garment composition for deep-fried food, characterized in that it is displayed to be fried. A clothing composition for deep-fried food according to any one of claims 1 to 5 housed in a first container;
An ingredient set for sugar beet characterized by including ingredients and seasonings contained in the second container and combined with the fried food.