CN106659210A - Mix for fried food coating - Google Patents
Mix for fried food coating Download PDFInfo
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- CN106659210A CN106659210A CN201580041848.1A CN201580041848A CN106659210A CN 106659210 A CN106659210 A CN 106659210A CN 201580041848 A CN201580041848 A CN 201580041848A CN 106659210 A CN106659210 A CN 106659210A
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- fried food
- potato starch
- clothing
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- mixture
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Abstract
A mix for a fried food coating according to the present invention is characterized by containing waxy potato starch. Preferably, the added amount of waxy potato starch is 15-50 mass% with respect to the total weight of the mix. Preferably, 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch are also contained. Also, the waxy potato starch preferably has 85 mass% or more of amylopectin content. Further, preferably, a swelling agent is contained in an amount of 0.3-3 mass% with respect to the total weight of the mix and also sugars are contained in an amount of 2-8 mass% with respect to the total weight of the mix.
Description
Technical field
The present invention relates to fried food dough sticks clothing mixture.More specifically, it is related to a kind of fried food dough sticks clothing mixing
Thing, which can make food materials and will not be hardened, the good taste with the preferably outward appearance such as the clothing of face and crisp with teeth crisp sense
Face clothing, even and if it is fried after Jing after a while, the also less fried food of reduction of quality.
Background technology
Fried food is various food materials to be carried out to heat the food of the cooking by fried, can use soy sauce, material as needed
Wine, Rhizoma Zingiberis Recenss etc. are to the advance seasoning of food materials, and after adhering to wafer material, carry out fried and obtain.In general, the face of fried food
Clothing material is to smear the powder such as bread flour and adhere to which, or wraps the wheat flour for being dissolved in water and use.Food materials pass through face clothing
And be heated in the case where directly not contacting with frying oil, on the other hand, face clothing makes moisture evaporation by frying oil and becomes
Crisp mouthfeel.But, if there is the water transport of food materials to face clothing, face after cooking through a period of time in fried food
Clothing becomes problem that is soft and easily losing unique mouthfeel.
In order to improve such problem, cooperation is proposed in patent documentation 1 and potato starch is processed is formed
Swelling inhibition of potato starch fried food with wrapping up in powder.Propose in patent documentation 2 containing Oxytarch and waxy starch
Fried food face clothing compositionss.Propose in patent documentation 3 with special ratios coordinate waxy corn starch, it is undressed or plus
The starch composites of work corn starch, it is believed that if coordinating 5～25% starch composites to tempura in the clothing of face,
Crisp mouthfeel can be given to tempura.
Prior art literature
Patent documentation
Patent documentation 1：Japanese Unexamined Patent Publication 2004-166514 publications
Patent documentation 2：Japanese Unexamined Patent Publication 8-131109 publication
Patent documentation 3：Japanese Unexamined Patent Application 55-42525 publication
The content of the invention
It is an object of the present invention to provide a kind of fried food dough sticks clothing mixture, which can make food materials and will not be hardened, tool
Just like the preferably outward appearance as the clothing of face and the face clothing of the good taste of crisp with teeth crisp sense, even and if it is fried after through one
Section time, the also less fried food of reduction of quality.
In order to reach above-mentioned purpose, the present inventors have carried out showing higher efficacy by being engaged in wafer material
Raw material exploration.As a result find, by coordinating waxy potato starch in fried food dough sticks clothing mixture, and show
Go out above-mentioned excellent effect, so as to complete the present invention.That is, the present invention is by providing the fried food containing waxy potato starch
Face clothing mixture, has reached above-mentioned purpose.
Specific embodiment
The fried food dough sticks clothing mixture of the present invention contains waxy potato starch.So-called waxy potato starch, be
The amylopectin content compared with the potato starch from common Rhizoma Solani tuber osi (Jing) obtained by waxy Rhizoma Solani tuber osi is higher
Potato starch.Above-mentioned so-called waxy potato starch can be that amylopectin content is preferably more than 85 mass %, more preferably
For potato starch more than 90 mass %.Furthermore, from the amylopectin content of the potato starch of common Rhizoma Solani tuber osi it is
75～80 mass % or so.Waxy potato starch can utilize Japanese Unexamined Patent Application Publication 2002-538799 publication or Japanese Unexamined Patent Application Publication 2002-
Described potato starch etc. in No. 538801 publications, or it is possible with commercially available potato starch.
In the fried food dough sticks clothing mixture of the present invention, the use level of waxy potato starch is preferably 15～50 matter
Amount %, more preferably 20～40 mass %.By being set to more than 15 mass %, face clothing can be effectively prevented and be hardened, by being set to
Below 50 mass %, face clothing can be effectively prevented and produce tacky mouthfeel.
In the fried food dough sticks clothing mixture of the present invention, if by waxy potato starch and non-waxy potato starch
Mix and use, then crisp and not really up to the mark mouthfeel is notable, thus it is preferred that.By waxy potato starch and non-waxy Rhizoma Solani tuber osi
When starch mixes and uses, the use level of waxy potato starch is preferably above-mentioned use level, and non-waxy potato starch is matched somebody with somebody
Resultant is preferably 10～85 mass %, more preferably 20～75 mass %.By the use level of non-waxy potato starch is set
More than 10 mass %, or the use level of waxy potato starch is set to below 50 mass %, face clothing can be effectively prevented
It is hardened.
Waxy potato starch is mixed with non-waxy potato starch and when using, in the fried food dough sticks of the present invention
In clothing mixture, the total amount of waxy potato starch and non-waxy potato starch is preferably more than 60 mass %, more excellent
Elect more than 70 mass % as.
In addition, in the fried food dough sticks clothing mixture of the present invention, waxy potato starch and non-waxy Rhizoma Solani tuber osi are formed sediment
Powder is preferably with waxy in its total amount：It is non-it is waxy=15：85～60：40 quality ratio is coordinated.More preferably 23：77
～50：50.
The fried food dough sticks clothing mixture of the present invention also contains in addition to above-mentioned waxy potato starch and potato starch
When having extender, the volume of face clothing or crisp sense are improved, thus it is preferred that.As extender, sodium bicarbonate and yeast powder can be used
Or the known extender containing sodium bicarbonate such as yeast powder.The content of the extender in the fried use mixture of the present invention is in mixing
0.3～3.0 mass %, more preferably 0.7～2.0 mass % are preferably in thing gross mass.
When the fried food dough sticks clothing of present invention mixture further contains saccharide, the volume of face clothing or crisp sense are improved,
Thus it is preferred that.As saccharide, for example can be using the monosaccharides such as glucose, Fructose, xylose, galactose, maltose, Lactose, Sargassum
The sugar alcohols such as the disaccharides such as sugar, xylitol, Sorbitol, lactose and inulin (oligofructose), the polysaccharide of oligomeric galactose
In l kinds or two or more.It is preferred that saccharide is monosaccharide.The content of the saccharide in the fried food dough sticks clothing mixture of the present invention
2.0～8.0 mass %, more preferably 3.0～5.0 mass % are preferably in mixture gross mass.
In the fried food dough sticks clothing mixture of the present invention, in addition to mentioned component, also dependent on needing further to contain
There are other compositions, be selected from the flours such as wheat flour, rice flour；Starch in addition to potato starch；The eggs such as dried whole-egg, egg albumen powder
Powder；Thickening agent；The flavouring agents such as Sal, sauce powder, fermented flavoring material, powder miso, aminoacid；Spice；Spice；Vitamin
Etc. nutritional labeling；Colouring matter；It is one kind or two or more in powdered oil etc..Institute in the fried food dough sticks clothing mixture of the present invention
The species of the other compositions for using or its content can be suitably adjusted according to required fried food characteristic.For example can be according to dry
Fried local flavor (such as Chinese style, Japanese, Western-style etc.) and coordinate suitable flavouring agent or spice etc..Its content is in the total matter of mixture
15～40 mass %, more preferably 20～30 mass % are preferably in amount.
With regard to the fried food dough sticks clothing mixture of the present invention, can be rolled on food materials makes its attachment and uses.Herein,
So-called " wrapping up in " is not limited to from above food materials the operation for spreading lower mixture, also includes mixture and food materials being put into into bag
And in the state of the entrance of closing bag the operation vibrated and mixture is spread out in disk etc. and food materials is rolled thereon
Dynamic operation etc. makes mixture be attached directly to all operationss on food materials surface.By according to usual method to being attached with mixture
Food materials carry out it is fried, obtain as target fried food.
As the food materials of fried food, for example can be using neat of animal, fish and shellfish, greengroceries such as chicken, pig, cattle, sheep, goats
Etc. various food materials, can particularly be suitably used for meat or fish and shellfish.For food materials, also can be in the fried food of the application present invention
Seasoning in advance as needed before the clothing mixture of product face.
Embodiment
Hereinafter, the present invention is illustrated in greater detail by embodiment.But, the scope of the present invention is not limited by the embodiment.
(embodiment 1～7)
Using waxy potato starch (amylopectin content is more than 99 mass %) and wheat flour (weak flour flour：Day
Clear food system), they are mixed with the formula (mass parts) shown in table 1, the fried food dough sticks clothing of embodiment 1～7 is manufactured respectively
Use mixture.
(comparative example 1)
Waxy potato starch is not used, only using wheat flour (weak flour flour：Day clear food system), it is set to comparative example 1.
(comparative example 2)
Using waxy corn starch (amylopectin content is 100%) and wheat flour (weak flour flour：Day clear food system),
The fried food dough sticks clothing mixture of comparative example 2 is manufactured with the formula shown in table 1.This comparative example corresponds to patent documentation 3.
(test example 1)
By chicken leg meat cutting in the way of 1 piece as 20g, by embodiment 1～7 and each fried food dough sticks of comparative example 1 and 2
Clothing mixture is sprinkling upon thereon as 10g mixture in the way of by every 100g meat and adheres to which.The drumstickss of mixture will be attached with
Meat manufactures fried food fried 4 minutes in 170 DEG C of salad oil is heated to.Respectively by 10 special judging panels with the evaluation of table 2
The quality of fried food of the benchmark to the fried food just fry and under room temperature (about 25 DEG C) after placement 1 hour is evaluated.
The results are shown in table 1.In the metewand shown in table 2, numerical value is bigger, evaluates better.
Table 2
(embodiment 8～17)
Raw material shown in table 3 is equably mixed, the fried food dough sticks clothing mixture of embodiment 8～17 is manufactured respectively.
Fried food has been manufactured in the same manner as test example l using which.Furthermore, the amylopectin content in non-waxy potato starch is for about
75%.10 special judging panels are asked respectively with the metewand of table 2 to the firm fried food fried and in (about 25 DEG C) decentralizations of room temperature
The quality for putting the fried food after 1 hour is evaluated.The results are shown in table 3.
(embodiment 18～24)
Raw material shown in table 4 is equably mixed, the fried food dough sticks clothing mixture of embodiment 18～24 is manufactured respectively.
Fried food has been manufactured in the same manner as test example l using which.Furthermore, the amylopectin content in non-waxy potato starch is for about
75%.10 special judging panels are asked respectively with the metewand of table 2 to the firm fried food fried and in (about 25 DEG C) decentralizations of room temperature
The quality for putting the fried food after 1 hour is evaluated.The results are shown in table 4.
(embodiment 25～30)
Raw material shown in table 5 is equably mixed, the fried food dough sticks clothing mixture of embodiment 25～30 is manufactured respectively.
Fried food has been manufactured in the same manner as test example l using which.Furthermore, the amylopectin content in non-waxy potato starch is for about
75%.10 special judging panels are asked respectively with the metewand of table 2 to the firm fried food fried and in (about 25 DEG C) decentralizations of room temperature
The quality for putting the fried food after 1 hour is evaluated.The results are shown in table 5.Furthermore, embodiment is disclosed in table 5 again
18 result.
Industrial applicability
As set forth in more detail above, fried food dough sticks clothing mixture of the invention, only by as wafer material
It is rolled on food materials and adheres to which and carry out fried easy operation, can just makes fried food.The food materials portion of the fried food
Point the original local flavor of raw material significantly, and with having appropriate relief outward appearance such as the clothing of face and crisp have
The face clothing of the good taste of the crisp sense of tooth, even and if it is fried after Jing after a while, the reduction of quality is also less.
Claims (8)
1. a kind of fried food dough sticks clothing mixture, which contains waxy potato starch.
2. fried food dough sticks clothing mixture according to claim 1, wherein, the use level of waxy potato starch is mixed
15～50 mass % in compound gross mass.
3. fried food dough sticks clothing mixture according to claim 1 and 2, which contains 15～50 matter of waxy potato starch
Amount part and non-10～85 mass parts of waxy potato starch.
4. the fried food dough sticks clothing mixture according to any one of claims 1 to 3, wherein, waxy potato starch
Amylopectin content be 85 mass % more than.
5. the fried food dough sticks clothing mixture according to any one of Claims 1 to 4, which is further containing in mixture
Gross mass in for 0.3～3 mass % extender.
6. the fried food dough sticks clothing mixture according to any one of Claims 1 to 5, which is further containing in mixture
Gross mass in for 2～8 mass % saccharide.
7. the fried food dough sticks clothing mixture according to any one of claim 1～6, which is the form for wrapping up in powder.
8. a kind of manufacture method of fried food, which makes the mixture any one of claim 1～7 be attached to food materials
On, and the food materials to being attached with the mixture carry out it is fried.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014189688 | 2014-09-18 | ||
| JP2014-189688 | 2014-09-18 | ||
| PCT/JP2015/076376 WO2016043249A1 (en) | 2014-09-18 | 2015-09-17 | Mix for fried food coating |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106659210A true CN106659210A (en) | 2017-05-10 |
| CN106659210B CN106659210B (en) | 2021-09-28 |
Family
ID=55533285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201580041848.1A Active CN106659210B (en) | 2014-09-18 | 2015-09-17 | Mixture for fried food and flour coat |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP5992126B2 (en) |
| CN (1) | CN106659210B (en) |
| TW (1) | TWI679941B (en) |
| WO (1) | WO2016043249A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN112566510A (en) * | 2018-08-17 | 2021-03-26 | 日清富滋株式会社 | Method for producing dry fried food |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017030081A1 (en) * | 2015-08-14 | 2017-02-23 | 日清フーズ株式会社 | Dusting-flour mix for deep-fried food |
| CN110022693B (en) * | 2016-12-05 | 2022-08-02 | 日清富滋株式会社 | Batter mix for fried food |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343097A (en) * | 1999-03-15 | 2002-04-03 | 马铃薯及衍生产品合作销售生产阿韦贝公司 | Ingredients for expanded foods |
| CN1350438A (en) * | 1999-05-12 | 2002-05-22 | 安万特作物科学有限责任公司 | Batter mix food |
| CN1489439A (en) * | 2001-01-29 | 2004-04-14 | ������������Ʒ��������������Τ�� | Food coatings |
| EP1955600A1 (en) * | 2007-01-24 | 2008-08-13 | Coöperatie AVEBE U.A. | Expanded, low-salt snack product comprising high-amylopectin starch |
| WO2014128872A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Batter composition |
-
2015
- 2015-09-17 JP JP2016501475A patent/JP5992126B2/en active Active
- 2015-09-17 TW TW104130831A patent/TWI679941B/en active
- 2015-09-17 CN CN201580041848.1A patent/CN106659210B/en active Active
- 2015-09-17 WO PCT/JP2015/076376 patent/WO2016043249A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1343097A (en) * | 1999-03-15 | 2002-04-03 | 马铃薯及衍生产品合作销售生产阿韦贝公司 | Ingredients for expanded foods |
| CN1350438A (en) * | 1999-05-12 | 2002-05-22 | 安万特作物科学有限责任公司 | Batter mix food |
| CN1489439A (en) * | 2001-01-29 | 2004-04-14 | ������������Ʒ��������������Τ�� | Food coatings |
| EP1955600A1 (en) * | 2007-01-24 | 2008-08-13 | Coöperatie AVEBE U.A. | Expanded, low-salt snack product comprising high-amylopectin starch |
| WO2014128872A1 (en) * | 2013-02-21 | 2014-08-28 | 昭和産業株式会社 | Batter composition |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109380757A (en) * | 2017-08-10 | 2019-02-26 | 统企业股份有限公司 | The production method of slurry liquid and the fried object of freezing using it |
| CN112566510A (en) * | 2018-08-17 | 2021-03-26 | 日清富滋株式会社 | Method for producing dry fried food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106659210B (en) | 2021-09-28 |
| JPWO2016043249A1 (en) | 2017-04-27 |
| JP5992126B2 (en) | 2016-09-14 |
| TW201613479A (en) | 2016-04-16 |
| WO2016043249A1 (en) | 2016-03-24 |
| TWI679941B (en) | 2019-12-21 |
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