JP2011000063A - Coated food for thermally cooking and texture-improving material - Google Patents
Coated food for thermally cooking and texture-improving material Download PDFInfo
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本発明は、油ちょう等により加熱調理を施した際に、衣がサクサクと仕上がる、加熱調理用衣付き食品及び加熱調理用衣付き食品の食感改善材に関する。 The present invention relates to a food with clothes for heating and cooking, and a texture improving material for food with clothes for heating and cooking, in which the clothes are finished crisply when cooking is performed with an oil butter or the like.
コロッケ、から揚げ、メンチカツ、エビフライ等の衣付き食品は、ルウや野菜、畜肉、魚介類等の食材を中種とし、その表面に打ち粉やバッター液を付着させ、さらに好みによりパン粉、シリアル等のブレッダーを付着させた後、油ちょう等の加熱調理を行い製造する。衣付き食品の衣は、サクサクとした食感が魅力であるが、熟練の技術や専用の設備を用いずにこの食感を得るのは難しく、特に中種の水分量が高い場合や衣が薄い場合、衣はべとついた油っぽい食感となる。中種の水分量が高いコロッケや野菜フライ、薄付けの衣のフライ等を製造する際に衣がサクサクとした食感に仕上がらず問題となっている。 Foods with clothes such as croquettes, fried chicken, chopped pork cutlets, fried shrimp, etc. are mainly made from ingredients such as roux, vegetables, livestock meat, seafood, etc., and powdered or batter liquor is attached to the surface, and breadcrumbs, cereals, etc., as desired After attaching the bleeder, heat cooking such as oil cane is performed. A crispy texture is attractive for clothing with clothes, but it is difficult to obtain this texture without the use of skilled technology and dedicated equipment, especially when the moisture content of medium species is high and When thin, the garment has a sticky, oily texture. When manufacturing croquettes, vegetable fries, thin fried fries, etc. with high water content of medium species, the garments are not finished with a crunchy texture, which is a problem.
特許文献１に、蛋白質及びその分解物あるいは多糖類及びその分解物のうち水に溶解又は分散し、かつ凝固あるいはゲル化するような物質と、アルカリ土類金属有機酸塩とを混合してなる皮膜形成用組成物を用いて各種食品具材に水封皮膜を形成する方法が記載されているが、この方法で製した衣付き食品は衣が硬くしなやかなため歯切れが悪く、また衣のサクサク感も十分ではなかった。 Patent Document 1 is a mixture of a protein and its degradation product or polysaccharide and its degradation product that dissolves or disperses in water and coagulates or gels, and an alkaline earth metal organic acid salt. Although a method for forming a water-sealing film on various food ingredients using a film-forming composition is described, foods with clothing made by this method are hard and supple, so the crispness of the clothes is also poor. The feeling was not enough.
本発明の目的は、油ちょう等により加熱調理を施した際に、衣がサクサクとした食感に仕上がる加熱調理用衣付き食品を提供するものである。 An object of the present invention is to provide a food with a garment for cooking that is finished to have a crunchy texture when cooked with oil or the like.
本発明者は、上記目的を達成すべく鋭意研究を行ったところ、乳酸発酵卵白を加熱調理用衣付き食品の中種に配合するならば、意外にも、油ちょう等により加熱調理を施した際に、衣がサクサクとした食感に仕上がることを見出した。 The present inventor conducted earnest research to achieve the above-mentioned object, and surprisingly, when the lactic acid fermented egg white was blended with the middle-class food with heat cooking, the food was cooked with oil and the like. In the meantime, I found out that the clothes had a crisp texture.
すなわち、本発明は、
（１）乳酸発酵卵白を中種に配合する加熱調理用衣付き食品、
（２）油脂を中種に配合する（１）記載の加熱調理用衣付き食品、
（３）乳酸発酵卵白の配合量が、中種の配合原料全体に対して固形分換算で０．１〜１０％である（１）又は（２）記載の加熱調理用衣付き食品、
（４）加熱調理用衣付き食品の中種に配合する食感改善材において、乳酸発酵卵白を有効成分として含有する加熱調理用衣付き食品の食感改善材、
（５）油脂を含有する（４）記載の食感改善材、
である。
That is, the present invention
(1) A food with clothes for heating and cooking, in which lactic acid fermented egg white is blended in a middle seed,
(2) A food with clothes for heating and cooking according to (1), wherein fats and oils are blended into a middle species,
(3) The food with heat for cooking according to (1) or (2), wherein the blending amount of the lactic acid fermented egg white is 0.1 to 10% in terms of solid content with respect to the whole of the blended raw material of the middle species,
(4) A texture improving material to be blended with a medium-sized food for heating and cooking, and a texture improving material for food with heating and cooking that contains lactic acid fermented egg white as an active ingredient,
(5) The texture improving material according to (4), which contains fats and oils,
It is.
本発明によれば、油ちょう等により加熱調理を施した際に、衣がサクサクとした食感に仕上がる加熱調理用衣付き食品を提供することができる。したがって、本発明の加熱調理用衣付き食品を用いることで、誰でも熟練の技術等を要することなく商品価値が高い衣付き食品を製造でき、新たな需要を拡大できる。 ADVANTAGE OF THE INVENTION According to this invention, when heat cooking is performed with an oil butter etc., the food with the clothing for heat cooking which finishes to the crispy texture of clothing can be provided. Therefore, by using the food with clothes for cooking according to the present invention, anyone can produce a food with clothes having a high commercial value without requiring skilled techniques, and new demand can be expanded.
以下、本発明を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明は、中種に乳酸発酵卵白を配合した加熱調理用衣付き食品及び乳酸発酵卵白を有効成分として含有する加熱調理用衣付き食品の食感改善材に係る発明である。 This invention is the invention which concerns on the food texture improvement material of the food with the food for heat cooking which mix | blended the lactic acid fermented egg white with the inside seed | species, and the food with the food for heat cooking containing the lactic acid fermented egg white as an active ingredient.
本発明において、加熱調理用衣付き食品とは、ルウや野菜、畜肉、魚介類等の食材を中種とし、その表面に澱粉や蛋白質から成る打ち粉やバッター液を付着させ、さらに好みによりその表面にブレッダーを付着させたものであり、喫食に際して加熱調理して完成させる半調理食品をいう。本発明において、衣とは、中種の表面に付着させた打ち粉やバッター液、ブレッダーのことをいい、また、これらは加熱調理の有無により限定されるものではない。 In the present invention, the food with clothing for cooking is a medium type of ingredients such as roux, vegetables, livestock meat, seafood, etc., and the surface is attached with flour or batter liquid consisting of starch or protein. It is a semi-cooked food that has a bleeder attached to its surface and is cooked and completed upon eating. In the present invention, the garment refers to dusting powder, batter liquid, and a bleeder adhered to the surface of a medium type, and these are not limited by the presence or absence of cooking.
本発明の加熱調理用衣付き食品の中種となるルウは、小麦粉を油脂で炒めて製するものに限定されるものではなく、澱粉により粘度を有するペースト状食品であればいずれのもので良い。例えば、ホワイトソース、ドミグラスソース、カレー、トマトクリームソース、カルボナーラソース、カスタードクリーム、フラワーペースト等が挙げられる。また、中種となる食材は、特に限定されるものではなく、例えば、ジャガイモ、サツマイモ、サトイモ、インゲン豆、レンズ豆、大豆、とうもろこし、米、パスタ等の穀類、カボチャ、ニンジン、ホウレン草、キャベツ、ナス、トマト、ピーマン、アスパラガス、玉葱等の野菜、シイタケ、マッシュルーム等のきのこ類、牛肉、豚肉、鶏肉等の畜肉、家禽の卵、チーズ等の乳製品、マグロ、サケ、マス、カニ、エビ、イカ、ホタテ、牡蛎等の魚介類を必要に応じてミンチ、加熱、成型等の下処理を施して用いれば良い。 The roux that is the middle seed of the food for cooking for cooking according to the present invention is not limited to the one that is made by frying wheat flour with fats and oils, and any pasty food that has viscosity due to starch may be used. . For example, white sauce, domigrass sauce, curry, tomato cream sauce, carbonara sauce, custard cream, flower paste and the like can be mentioned. In addition, the ingredients that are the middle species are not particularly limited, for example, potatoes, sweet potatoes, taro, kidney beans, lentils, soybeans, corn, rice, pasta and other grains, pumpkins, carrots, spinach, cabbage, Vegetables such as eggplant, tomato, pepper, asparagus, onion, mushrooms such as shiitake mushrooms, mushrooms, livestock such as beef, pork, chicken, dairy products such as poultry eggs, cheese, tuna, salmon, trout, crab, shrimp Seafood, such as squid, scallops, oysters, and the like may be used after being subjected to a pretreatment such as mince, heating, or molding.
中種への乳酸発酵卵白の配合方法は特に限定されるものではないが、例えば、中種がルウ、潰し野菜、米飯、ひき肉等のように攪拌することができる形態であれば、乳酸発酵卵白をルウや食材に攪拌混合する等して行い、中種が魚の切り身等のように攪拌することができない形態であれば、ピックル液注入インジェクターを使用して乳酸発酵卵白をそのまま又は液体に溶解・分散して魚の切り身に注入する等して行えば良い。 The method of blending the lactic acid fermented egg white into the middle seed is not particularly limited. For example, if the middle seed is in a form that can be stirred, such as roux, crushed vegetables, cooked rice, minced meat, etc., the lactic acid fermented egg white If the medium species is in a form that cannot be stirred like fish fillets, etc., dissolve the lactic acid fermented egg white as it is or in a liquid using a pickle solution injection injector. What is necessary is just to disperse | distribute and inject | pour into a fish fillet.
本発明の有効成分である乳酸発酵卵白とは、液状の卵白に乳酸菌を添加して発酵させることにより得られるものである。このような乳酸発酵は、一般的に栄養源として乳酸菌資化性糖類を用いて必要に応じ酵母エキス等の発酵促進物質を添加し、乳酸菌を１ｍＬあたり好ましくは１０３〜１０８、さらに好ましくは１０５〜１０７供し発酵されており、本発明も同様な方法で得られたものを用いると良い。 The lactic acid fermented egg white, which is an active ingredient of the present invention, is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source and adds a fermentation promoting substance such as yeast extract as necessary, and preferably 10 3 to 10 8 , more preferably 1 mL of lactic acid bacteria. 10 5 to 10 7 have been fermented and the present invention may be obtained using the same method.
本発明の有効成分である乳酸発酵卵白の形態は、種々の形態（例えば、液状、粉末状、マイクロコロイド状、クリーム状、ペースト状、ゼリー状）を有することができる。すなわち、配合する食品の性状に応じて、適切な形態に加工し使用することができる。 The form of lactic acid fermented egg white which is an active ingredient of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly). That is, it can be processed into an appropriate form and used according to the properties of the food to be blended.
上記乳酸発酵卵白に用いる卵白としては、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られるもの、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分（リゾチームやアビジン等）を除去したもの、乾燥させたものを水戻ししたもの等が挙げられる。また効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含んでいても差し支えない。 Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.
上記乳酸発酵卵白に用いる乳酸菌としては、一般的にヨーグルトやチーズの製造に利用される、例えば、ラクトバチルス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ等）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ等）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ等）、ロイコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｏｒｉｓ等）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）、ビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ Ｂｂｉｆｉｄｕｍ等）等が挙げられる。 Examples of the lactic acid bacteria used in the above lactic acid fermented egg white are generally used in the production of yogurt and cheese. lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis, Bifidobacterium Bbifidum etc.
上記乳酸発酵卵白に用いる乳酸菌資化性糖類としては、例えば、単糖類（グルコース、ガラクトース、フルクトース、マンノース、Ｎ−アセチルグルコサミン等）、二糖類（ラクトース、マルトース、スクロース、セルビオース、トレハロース等）、オリゴ糖類（特に３〜５個の単糖類が結合しているもの）、ブドウ糖果糖液糖等が挙げられ、１種又は２種以上を組み合わせて液状の卵白に添加することができる。 Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cerbiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.
上記乳酸発酵卵白に用いる発酵促進物質としては、本発明の効果を損なわない範囲で発酵を促進するものであれば、特に限定されるものではない。例えば、アミノ酸やペプチド等の蛋白質分解物、酵母エキス、ビタミン類、ミネラル類等が挙げられる。 The fermentation accelerating substance used for the lactic acid fermented egg white is not particularly limited as long as it promotes fermentation within a range not impairing the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.
上記乳酸発酵卵白の代表的な製造方法を以下に示す。卵白蛋白質２〜８％、乳酸菌資化性糖類１〜１５％、及び発酵促進物質０．５〜１０％を水に加え、乳酸、塩酸等の酸材を用いてｐＨ５〜７．５にｐＨ調整し仕込み液を調製する。なお、酸材としては風味の面から乳酸を用いるのが好ましい。得られた仕込み液を６０〜１１０℃で５〜１２０分間加熱した後、乳酸菌スターターを１ｍＬあたり１０５〜１０７になるように添加する。２５〜５０℃で８〜４８時間発酵し乳酸発酵卵白が得られる。また、必要に応じて上記乳酸発酵卵白を加熱殺菌し、高圧下で均質化処理を施してもよく、あるいは、フリーズドライ、スプレードライ等の乾燥処理を施して粉末状にしても良い。 The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes charge liquid at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to 10 5 to 10 7 per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.
本発明の加熱調理用衣付き食品において、上記乳酸発酵卵白は本発明の効果を奏する程度配合すれば良く、中種に対し乳酸発酵卵白の固形分換算で０．１〜１０％が好ましく、０．５〜１０％がより好ましい。乳酸発酵卵白の配合量が上記範囲より少ないと本発明の効果である衣の食感改善能力が発揮されない場合があり、一方、上記範囲より配合量を多くしたとしても、それ以上の効果が期待できず経済的でないためである。 In the food with food for cooking according to the present invention, the lactic acid fermented egg white may be blended to such an extent that the effect of the present invention is exerted. 5 to 10% is more preferable. If the blending amount of lactic acid fermented egg white is less than the above range, the texture improving ability of clothes, which is the effect of the present invention, may not be exhibited. On the other hand, even if the blending amount is larger than the above range, further effects are expected. This is because it is not possible and economical.
本発明の加熱調理用衣付き食品において、乳酸発酵卵白に加えて油脂を加熱調理用衣付き食品の中種に配合すると、衣の食感が改善され易いことから好ましい。油脂の中種への配合方法は特に限定されるものではないが、乳酸発酵卵白と油脂とをあらかじめ混合してから配合すると、一層サクサクとした食感を呈することから好ましい。 In the food with clothing for cooking according to the present invention, it is preferable to add fats and oils to the middle seed of the food with clothing for cooking in addition to lactic acid fermented egg white because the texture of the clothing is easily improved. Although the blending method to fats and oils in particular is not particularly limited, blending after mixing lactic acid fermented egg white and fats and oils in advance is preferable because it provides a more crunchy texture.
本発明の加熱調理用衣付き食品の中種に配合する油脂の配合量は特に限定されるものではないが、乳酸発酵卵白の固形分換算に対して０．５倍以上配合すると、衣の食感が改善され易いことから好ましい。 The amount of fats and oils to be blended in the middle-class food for heating and cooking according to the present invention is not particularly limited, but if it is blended 0.5 times or more in terms of solid content of lactic acid fermented egg white, It is preferable because the feeling is easily improved.
本発明の加熱調理用衣付き食品の中種に配合する油脂は、特に限定されるものではないが、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油、バター、ラード、ヘッド等の動植物油またはこれらの精製油、あるいはＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油などのような化学的、酵素的処理等を施して得られる油脂などが挙げられる。 The fats and oils to be blended in the middle seed of the food with clothes for cooking according to the present invention are not particularly limited. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil Animal and vegetable oils such as fish oil, egg yolk oil, butter, lard, head, etc., or refined oils thereof, or chemical and enzymatic treatments such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil Examples thereof include fats and oils obtained by application.
本発明の加熱調理用衣付き食品の中種表面に打ち粉やバッター液として付着させる澱粉は、特に限定されるものではないが、例えば、小麦粉、米粉等の穀粉、片栗粉、コーンスターチ、タピオカ澱粉等の生澱粉、これらを常法によりα化処理、湿熱処理等の物理的処理を行った澱粉、酵素処理を行った澱粉、更に、常法により架橋処理、エステル化処理、エーテル化処理、酸化処理等の化学的処理の１種又は２種以上を行った架橋澱粉、エステル化澱粉、エーテル化澱粉、酸化澱粉等の加工澱粉を１種又は２種以上用いることができる。また、これらの澱粉は液状でも粉末状でも良く、蛋白質や調味料との混合物でも良い。 Starch to be attached as a dusting powder or batter liquid to the middle surface of the food with clothing for cooking according to the present invention is not particularly limited, for example, flour such as wheat flour, rice flour, potato starch, corn starch, tapioca starch, etc. Raw starch, starch that has been subjected to physical treatment such as pre-gelatinization and wet heat treatment, starch that has been subjected to enzyme treatment, and further, crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment by conventional methods 1 type or 2 types or more of processed starches, such as crosslinked starch, esterified starch, etherified starch, oxidized starch which performed 1 type or 2 types or more of chemical treatments, such as these, can be used. These starches may be liquid or powdery, and may be a mixture with proteins and seasonings.
本発明の加熱調理用衣付き食品の中種表面に打ち粉やバッター液として付着させる蛋白質は、特に限定されるものではないが、例えば、液卵、牛乳、ホエイ、豆乳、大豆蛋白、小麦蛋白等、これらを常法により酵素処理、脱脂処理、脱糖処理、分画処理等の処理を１種又は２種以上行った蛋白質を１種又は２種以上用いることができる。また、これらの蛋白質は液状でも粉末状でも良く、澱粉や調味料との混合物でも良い。 The protein to be attached as a dusting powder or batter liquid to the middle surface of the food for cooking for cooking according to the present invention is not particularly limited. For example, liquid egg, milk, whey, soy milk, soy protein, wheat protein For example, one or more proteins obtained by performing one or more kinds of treatments such as an enzyme treatment, a degreasing treatment, a desugaring treatment, and a fractionation treatment by a conventional method can be used. These proteins may be liquid or powdery, and may be a mixture with starch or seasoning.
本発明の加熱調理用衣付き食品の中種表面に付着させるブレッダーは、水分４０％以下であり、難水溶性及び難油溶性の常温で固体の粉粒状の食材であれば、特に限定されるものではないが、例えば、パン粉、雑穀、乾麺類、シリアル、ナッツ等があげられる。パン粉をブレッダーとして用いた衣付き食品は、衣をサクサクとした食感に仕上げることが困難なため、特に、パン粉を本発明のブレッダーとして用いると発明の効果が高く発揮される。 The spreader to be attached to the middle surface of the food with clothes for cooking according to the present invention is not particularly limited as long as it has a moisture content of 40% or less and is a powdery food material that is hardly water-soluble and oil-soluble at room temperature. For example, bread crumbs, millet grains, dry noodles, cereals, nuts and the like can be mentioned. Since food with clothes using bread crumbs as a breader is difficult to finish with a crisp texture, especially when bread crumbs are used as the breaders of the present invention, the effect of the invention is exhibited highly.
本発明の加熱調理用衣付き食品の加熱調理方法は、特に限定されるものではないが、例えば、天ぷらを調製する場合のように油脂で揚げる他、焼きトンカツを調製する場合のように油脂を引いた鉄板上で焼成する、油脂を必要に応じ塗してオーブンやマイクロ波で加熱をする等の方法から適宜選択することができる。特に、油脂で揚げる際に本発明の効果が高く発揮される。 The cooking method of the food with clothes for cooking according to the present invention is not particularly limited, but for example, in addition to frying with fats and oils as in preparing tempura, fats and oils as in preparing baked tonkatsu are prepared. The method can be appropriately selected from methods such as firing on a drawn iron plate, applying fats and oils as necessary, and heating with an oven or microwave. In particular, when fried with fats and oils, the effect of the present invention is highly exhibited.
本発明の加熱調理用衣付き食品は、冷凍あるいは冷蔵保存し、必要により取り出して加熱調理しても、衣がサクサクとした食感に仕上がる。 The food with clothes for cooking according to the present invention is frozen or refrigerated, and even if taken out and cooked if necessary, the clothes have a crunchy texture.
本発明の食感改善材は、乳酸発酵卵白を有効成分とし、その配合量は特に限定されず、本発明の効果を奏する程度配合すれば良い。食感改善材に対し乳酸発酵卵白の固形分換算で０．０５〜９０％配合することが好ましく、０．１〜５０％がより好ましい。乳酸発酵卵白の配合量が上記範囲より少ないと本発明の効果である衣の食感の改善能力が発揮されない場合があり、一方、上記範囲より配合量が多いと、食材への食感改善材の分散が悪くなり本発明の効果を十分に発揮することができない場合がある。 The texture improving material of the present invention contains lactic acid fermented egg white as an active ingredient, and the blending amount thereof is not particularly limited, and may be blended to such an extent that the effects of the present invention are exhibited. It is preferable to mix 0.05 to 90% in terms of solid content of lactic acid fermented egg white with respect to the texture improving material, and more preferably 0.1 to 50%. If the blending amount of lactic acid fermented egg white is less than the above range, the ability to improve the texture of the clothing, which is the effect of the present invention, may not be exhibited, while if the blending amount is larger than the above range, the texture improving material to the foodstuff In some cases, the effect of the present invention cannot be sufficiently exhibited.
本発明の食感改善材の配合量は、食感改善材中の乳酸発酵卵白配合量にもよるが、本発明の効果を奏する程度配合すれば良く、中種に対し乳酸発酵卵白の固形分換算で０．１〜１０％となるよう配合するのが好ましく、０．５〜１０％がより好ましい。食感改善材の配合量が上記範囲より少ないと本発明の効果である衣の食感の改善能力が発揮されない場合があり、一方、上記範囲より配合量を多くしたとしても、それ以上の効果が期待できず経済的でないためである。 The blending amount of the texture improving material of the present invention depends on the blending amount of lactic acid fermented egg white in the texture improving material, but it may be blended to the extent that the effect of the present invention is achieved. It is preferable to mix | blend so that it may become 0.1 to 10% in conversion, and 0.5 to 10% is more preferable. When the blending amount of the texture improving material is less than the above range, the ability to improve the texture of the clothing, which is the effect of the present invention, may not be exhibited. This is because it cannot be expected and is not economical.
本発明の食感改善材には、上記記載の乳酸発酵卵白や油脂の他に、本発明の効果を損なわない範囲で適宜選択し配合することができる。具体的には、例えば、グルコース、ショ糖、乳糖、麦芽糖、オリゴ糖、ぶどう糖果糖液糖等の糖類、スクラロース、ステビア、アスパルテーム、アセスルファムカリウム、キシリトール、トレハロース、パラチノース等の甘味料、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、リゾリン脂質等の乳化剤、味醂、日本酒等の酒類、醤油、食塩、核酸、アミノ酸、グルタミン酸ナトリウム等の調味料、胡椒等の香辛料、クエン酸、酒石酸、コハク酸、リンゴ酸、酢酸等の有機酸及びその塩、カルシウム、ナトリウム、カリウム、マグネシウム等のミネラル類、ビタミン類、各種ペプチド、澱粉、デキストリン、色素、香料等が挙げられる。 In addition to the lactic acid fermented egg whites and fats and oils described above, the texture improving material of the present invention can be appropriately selected and blended within a range that does not impair the effects of the present invention. Specifically, for example, sugars such as glucose, sucrose, lactose, maltose, oligosaccharide, fructose fructose liquid sugar, sweeteners such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, polyglycerin fatty acid ester , Emulsifiers such as sucrose fatty acid ester and lysophospholipid, miso, sake such as sake, seasonings such as soy sauce, salt, nucleic acid, amino acid, sodium glutamate, spices such as pepper, citric acid, tartaric acid, succinic acid, malic acid, Examples include organic acids such as acetic acid and salts thereof, minerals such as calcium, sodium, potassium, and magnesium, vitamins, various peptides, starch, dextrin, pigments, and fragrances.
本発明の食感改善材は、乳酸発酵卵白を配合していればいずれの形態であっても良く、種々の形態（例えば、液状、粉末状、マイクロコロイド状、クリーム状、ペースト状、ゼリー状）を有することができる。すなわち、配合する中種の性状に応じて、適切な形態に加工することができる。 The texture improving material of the present invention may be in any form as long as it contains lactic acid fermented egg white, and various forms (for example, liquid, powder, microcolloid, cream, paste, jelly) ). That is, it can be processed into an appropriate form according to the properties of the medium species to be blended.
以下、本発明について、実施例、比較例に基づき具体的に説明する。なお、本発明は、これらに限定されるものではない。 Hereinafter, the present invention will be specifically described based on Examples and Comparative Examples. Note that the present invention is not limited to these.
［本発明品用乳酸発酵卵白の製造例］
液卵白５０％、グラニュ糖４％、酵母エキス０．０５％、５０％乳酸０．１５％及び清水４５．８％からなる卵白混合液を攪拌、調製した。得られた卵白水溶液を７０〜９０℃で５分間加熱した後、乳酸菌スターター０．０２％（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ. ｌａｃｔｉｓ、Ｌｅｕｃｏｎｏｓｔｏｃ ｍｅｓｅｎｔｅｒｏｉｄｅｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ、Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ ｓｕｂｓｐ．ｃｒｅｍｏｒｉｓ）を添加し、３０℃で２４時間発酵を行った後、７０〜９０℃で１０分間加熱殺菌し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、本発明の有効成分である乳酸発酵卵白（固形分９．８％）を製した。
[Production example of lactic acid fermented egg white for the product of the present invention]
An egg white mixture consisting of 50% liquid egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water was stirred and prepared. The resulting egg white aqueous solution was heated at 70-90 ° C. for 5 minutes, and then added with lactic acid bacteria starter 0.02% (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Fermentation at 20 ° C. for 24 hours, followed by heat sterilization at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, lactic acid fermented egg white (solid content 9.8) %).
［実施例１］
＜加熱調理用クリームコロッケの作成＞
小麦粉７％、バター１０％、牛乳２８％、炒め玉葱１５％、水気を切ったマッシュルーム水煮７．５％、食塩０．４％、胡椒０．１％、本発明品用乳酸発酵卵白３２％を混合し、８０℃達温まで煮詰めて中種を調製し、冷却後、３０ｇずつに小分けし成型した。成型した中種の表面に小麦粉、卵液、パン粉を順に塗して加熱調理用衣付き食品を製した（中種における乳酸発酵卵白の固形分量３．１％、乳酸発酵卵白の固形分量１部に対するバターの脂質量２．６部）。加熱調理用衣付き食品を１６０℃で４分３０秒間油ちょうして製した衣付き食品を試食したところ、衣は非常にサクサクとした食感を呈していた。
[Example 1]
<Creation of cream croquette for cooking>
7% wheat flour, 10% butter, 28% milk, 15% fried onion, 7.5% boiled mushrooms, 0.4% salt, 0.1% pepper, 32% lactic acid fermented egg white for the present invention Were mixed and boiled to a temperature of 80 ° C. to prepare a middle seed, and after cooling, divided into 30 g portions and molded. Wheat flour, egg liquid, and bread crumb were sequentially applied to the surface of the molded medium seed to produce a food with heat cooking clothes (solid content of lactic acid fermented egg white in the medium seed was 3.1%, solid content of lactic acid fermented egg white was 1 part) Lipid amount of butter to 2.6 parts). When the food with clothes made by cooking the food with clothes for cooking at 160 ° C. for 4 minutes and 30 seconds was sampled, the clothes had a very crispy texture.
［比較例１］
＜加熱調理用クリームコロッケの作成＞
実施例１において、本発明品用乳酸発酵卵白に換えて、ヨーグルト（明治乳業（株）製「メリーソフト」）３２％を用いた以外は、実施例１と同様の方法で加熱調理用衣付き食品を製造した（中種におけるヨーグルトの固形分量３．９％）。実施例１と同様、加熱調理用衣付き食品を油ちょうして製した衣付き食品を試食したところ、衣は油っぽくぼってりとしており、サクサクとした食感を呈さなかった。
[Comparative Example 1]
<Creation of cream croquette for cooking>
In Example 1, instead of lactic acid fermented egg white for the product of the present invention, 32% yogurt (“Merry Soft” manufactured by Meiji Dairies Co., Ltd.) was used. A food product was produced (solid content of yogurt in medium seeds 3.9%). In the same manner as in Example 1, when the food with clothes made by cooking the food with clothes for heating and cooking was sampled, the clothes were dripping oily and did not show a crispy texture.
［実施例２］
＜加熱調理用変わりカツの作成＞
本発明品用乳酸発酵卵白７７．５％に大豆油２０％、食塩２％、胡椒０．５％の混合液を、豚ロース肉８０％に対して２０％インジェクターで注入し、１００ｇずつに裁断して製した中種を製した。中種の表面に、乾燥卵白、卵液、７ｍｍ角程度に砕いたコーンフレークを順に塗して加熱調理用衣付き食品を製した（中種における乳酸発酵卵白の固形分量１．５％、乳酸発酵卵白の固形分量１部に対する大豆油の脂質量２．６部）。加熱調理用衣付き食品１個に対して菜種油大さじ１を塗し、１８０℃で５分間油ちょうして製した衣付き食品を試食したところ、衣は非常にサクサクとした食感を呈していた。
[Example 2]
<Creating a cutlet for cooking>
A mixture of 20% soybean oil, 2% salt, and 0.5% pepper was injected into 77.5% lactic acid fermented egg white for the product of the present invention with a 20% injector for 80% pork loin and cut into 100g pieces. The middle seed made was made. On the surface of the medium seed, dried egg white, egg liquid, and corn flakes crushed to about 7 mm square were coated in order to produce a food with heat cooking clothes (solid content of lactic acid fermented egg white in the medium seed 1.5%, lactic acid fermentation The lipid content of soybean oil is 2.6 parts with respect to 1 part of the solid content of egg white). When 1 tbsp of rapeseed oil was applied to 1 food with clothing for cooking, and the food with clothing made by oiling at 180 ° C. for 5 minutes was tasted, the clothing had a very crispy texture.
［実施例３］
＜加熱調理用クリームコロッケの作成＞
実施例１において、本発明品用乳酸発酵卵白を３２％から０．１％に換え、さらにヨーグルト（明治乳業（株）製「メリーソフト」）３１．９％を用いた以外は、実施例１と同様の方法で加熱調理用衣付き食品を製造した（中種おける乳酸発酵卵白の固形分量０．０１％、乳酸発酵卵白の固形分量１部に対するバターの脂質量８２７部）。実施例１と同様、加熱調理用衣付き食品を油ちょうして製した衣付き食品を試食したところ、衣はわずかにしっとりとしているもののサクサクとした食感を呈していた。
[Example 3]
<Creation of cream croquette for cooking>
In Example 1, the lactic acid fermented egg white for the product of the present invention was changed from 32% to 0.1%, and yogurt (“Merry Soft” manufactured by Meiji Dairies Co., Ltd.) 31.9% was used. In the same manner as above, a food with clothes for cooking was produced (0.01% solid content of lactic acid fermented egg white in medium seeds, 827 parts of butter lipid amount relative to 1 part of solid content of lactic acid fermented egg white). In the same manner as in Example 1, when the food with clothes made by cooking the food with clothes for cooking was tasted, the clothes were slightly moist but had a crispy texture.
［実施例４］
＜加熱調理用から揚げの作成＞
本発明品用乳酸発酵卵白１１％、料理酒８３％、醤油５．５％、胡椒０．５％の混合液を、鳥もも肉７０％に対して３０％インジェクターで注入した後、３０ｇずつに裁断して製した中種を製した。中種の表面に、片栗粉を塗して加熱調理用衣付き食品を製した（中種おける乳酸発酵卵白の固形分量０．３％）。加熱調理用衣付き食品を１８０℃のオーブンで５分間焼成して製した衣付き食品を試食したところ、衣はサクサクとした食感を呈していた。
[Example 4]
<Creating fried food for cooking>
A mixture of 11% lactic acid fermented egg white, 83% cooking liquor, soy sauce 5.5%, and pepper 0.5% for the product of the present invention was injected into 30% injectors for 70% of chicken thighs, and then cut into 30g pieces. The middle seed made was made. The surface of the medium seed was coated with potato starch to produce a food with heat cooking clothes (solid content of lactic acid fermented egg white in the medium seed was 0.3%). When the food with clothes produced by baking the food with clothes for cooking for 5 minutes in an oven at 180 ° C. was sampled, the clothes had a crunchy texture.
以上の結果より、乳酸発酵卵白を中種に配合した加熱調理用衣付き食品は、衣がサクサクとした食感を呈し好ましかった（実施例１〜４）。特に、乳酸発酵卵白を固形分換算で０．１〜１０％の範囲で配合した場合に衣がよりサクサクとした食感を呈した（実施例１、２、４）。また、乳酸発酵卵白と油脂とを中種に配合した場合に衣がサクサクとした食感を呈し非常に好ましかった（実施例１、２）。一方、乳酸発酵卵白を中種に配合しない場合は、衣のサクサク感を呈さず好ましくなかった（比較例１）。
From the above results, foods with heat-coating clothes in which lactic acid-fermented egg white was blended as a middle species were preferred because of the crispy texture of the clothes (Examples 1 to 4). In particular, when lactic acid fermented egg white was blended in the range of 0.1 to 10% in terms of solid content, the clothing had a more crisp texture (Examples 1, 2, and 4). Moreover, when lactic acid fermented egg white and fats and oils were mix | blended in the middle seed | species, the clothing exhibited the crunchy texture and was very preferable (Examples 1 and 2). On the other hand, when the lactic acid fermented egg white was not blended in the middle seed, it was not preferable because it did not show the crispness of the clothes (Comparative Example 1).
Claims (5)
The texture improving material of Claim 4 containing fats and oils.
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