CN1198521C - Fat composition used for cream paste and cream paste liquid used for fried food and its manufacturing method - Google Patents
Fat composition used for cream paste and cream paste liquid used for fried food and its manufacturing method Download PDFInfo
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- CN1198521C CN1198521C CNB021085684A CN02108568A CN1198521C CN 1198521 C CN1198521 C CN 1198521C CN B021085684 A CNB021085684 A CN B021085684A CN 02108568 A CN02108568 A CN 02108568A CN 1198521 C CN1198521 C CN 1198521C
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Abstract
The invention aims to obtain an oil and fat composition for a fried food batter, having light palatability of coating even with the lapse of time after frying, controlling reduction in palatability during freezing even in a prefried food, having a crispy palatability and crispy and light palatability immediately after frying even after heating by a microwave oven. This oil and fat composition is obtained by adding an organic acid monoglyceride and propylene glycol fatty acid ester to edible oils and fats and comprises one or more kinds of emulsifying agents selected from the group consisting of lecithin, a glycerol fatty acid ester, a sucrose fatty acid ester and a sorbitan fatty acid ester. This method for producing the batter liquid for a fried food comprises using the oil and fat composition.
Description
Technical field that the present invention belongs to
The present invention relates to cream batter fat or oil composition and fried food cream batter liquid and manufacture method thereof.In more detail, at room temperature place a few hours or heating with electric wave again even relate to be suitable for obtain after fried with the fried freezing preservation in back, also can not lose crisp sense and keep the cream batter fat or oil composition of the face clothing of its crisp mouthfeel, with the fried food that uses said composition cream batter liquid, and their manufacture method.
Prior art
In fried food, known have carry out under without the situation of fried or heat treated freezing, fried again refrigeration oil deep-fried food when edible; Be fried to edible degree or carry out heat treated after carry out freezing, the fried food that heats with electric wave or electric furnace when edible.
Its manufacture method normally floods (soaking batter) with raw material food, is coated with bread flour (obliterating) in the cream batter, more directly freezing or fried after freeze.
More than such fried food have following shortcoming: heat with electric wave, electric furnace etc. will freezing product, or fried back is long-time when placing, can makes the crisp mouthfeel of its forfeiture after fried.
Method as head it off, prior art proposed on the raw material food lining contain grease, wheat flour class (water and property indissoluble macromolecule), rubber cement class face clothing material and fried after, in the hole that face clothing portion opens diameter 0.1-5.0mm, freezing then method (spy opens flat 5-328912 communique); Cream batter liquid or water method that obtain, that contain the obliterating thing of egg (だ ま) (spy opens flat 5-62 communique) are added in use in the obliterating thing of specific composition; The method (spy opens flat 4-144659 communique) of in cream batter liquid, mixing Fried noodles in butter (Le ゥ-); The method (spy opens flat 2-16937 communique) that forms in the outside of food base material with the order of cream batter layer, the 1st obliterating floor, emulsion layer and the 2nd obliterating floor; Use by heat coagulable foaming agent and make it infusion of food raw material in the cream batter of forming by wheat flour, water, flavoring of gassiness, adhere to bread flour then, the culinary refrigeration oil deep-fried food of the fried again power supply ripple that freezes (spy opens clear 64-60334 communique).In addition, the fried food of mixing soybean protein (spy opens flat 6-141787 communique) in the face clothing has also been proposed without the electric wave processing.
Goal of the invention
When adopting prior art, can keep the fried food of good taste for making after fried back or electric wave are heated, or will tangible restriction be arranged, or must adopt special operation and cause and be difficult for carrying out raw material food.In addition, the crisp sense after elapsed-time standards variation of fried back or the electric wave heating is insufficient, promptly lacks crisp mouthfeel.
In order to overcome the shortcoming that exists in the above-mentioned prior art, the objective of the invention is to, a kind of cream batter fat or oil composition is provided, and the manufacture method of said composition.This fat or oil composition and powder are mixed and made into the cream batter liquid that is used for fried food, with the freezing or long-time placement of fried food process of its processing, also do not lose crisp mouthfeel.Another object of the present invention is to, a kind of cream batter liquid and manufacture method thereof that contains above-mentioned cream batter with fat or oil composition further is provided.
Summary of the invention
The inventor has carried out research with keen determination, found that, in cream batter matrix, add the edible oil and fat that contain particular emulsifier, just can be to obtain crisp mouthfeel than always improving the necessary grease addition of mouthfeel addition still less, and can obtain still keeping the fried food of good taste after the electric wave heating, and even finished the present invention.
Promptly, main points of the present invention are a kind of cream batter fat or oil compositions, it is characterized in that it contains organic acid mono-glyceride and methyl glycol fatty acid ester, another main points of the present invention are fried food cream batter liquid, it is characterized in that it contains this cream batter fat or oil composition, another main points of the present invention are cream batter manufacture methods with fat or oil composition, it is characterized in that organic acid mono-glyceride and methyl glycol fatty acid ester are dissolved in the edible oil and fat, another main points of the present invention are fried foods with the manufacture method of cream batter liquid, it is characterized in that it contains this cream batter fat or oil composition.
Specifically, main points of the present invention are as follows.
1. cream batter fat or oil composition, it contains edible oil and fat, organic acid mono-glyceride and methyl glycol fatty acid ester.
2. above-mentioned the 1st described cream batter fat or oil composition, wherein organic acid mono-glyceride and methyl glycol fatty acid ester all are respectively 0.1～5.0 weight % with respect to the addition of edible oil and fat.
3. above-mentioned the 2nd described cream batter fat or oil composition, wherein preferred organic acid mono-glyceride and methyl glycol fatty acid ester all are respectively 0.5～3.0 weight % with respect to the addition of edible oil and fat.
4. above-mentioned the 1st described cream batter fat or oil composition, and then contain one or two or more kinds the emulsifying agent that is selected from the group of forming by lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester.
5. above-mentioned the 4th described cream batter fat or oil composition,, be 0.1～5.0 weight % wherein with respect to edible oil and fat by one or two or more kinds the addition of emulsifying agent that is selected from the group that lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester form.
6. the cream batter adds organic acid mono-glyceride and methyl glycol fatty acid ester, be dissolved in the edible oil and fat with the manufacture method of fat or oil composition.
7. above-mentioned the 6th described cream batter is with the manufacture method of fat or oil composition, and then adds by one or two or more kinds the emulsifying agent that is selected from the group that lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester form.
8. above-mentioned 1 to 5 each the described cream batter purposes of fat or oil composition in making fried food.
9. fried food is with cream batter liquid, and it contains powder, water and above-mentioned 1 to 5 each described cream batter fat or oil composition.
10. above-mentioned the 9th described fried food is with cream batter liquid, and wherein as principal component, and the ratio of fat or oil composition: for per 100 parts of weight powders is 20-80 part weight fat or oil composition to powder with wheat flour.
11. fried food comprises the fat or oil composition according to the above-mentioned the 6th or the 7th described method manufacturing is stirred in water with powder with the manufacture method of cream batter liquid, makes it homogeneous and disperses.
12. above-mentioned the 11st described fried food is with the manufacture method of cream batter liquid, wherein as principal component, and the ratio of fat or oil composition: for per 100 parts of weight powders is 20-80 part weight fat or oil composition to powder with wheat flour.
Embodiments of the present invention
In the present invention, the cream batter with fat or oil composition with edible oil and fat as main material, and contain organic acid mono-glyceride and methyl glycol fatty acid ester.As organic acid mono-glyceride used among the present invention, can enumerate citric acid monoglyceride, diacetyl tartaric acid monoglyceride, mono succinate glyceride, lactic acid esters of mono etc.For edible oil and fat, the occasion of not adding, the foaming characteristic of cream batter liquid reduces, abundant gassiness, the feasible crisp sense that does not have fried food, in addition, when addition surpassed 5.0 weight %, the local flavor variation of cream batter liquid made the flavour of food products variation after fried, therefore suitable addition is 0.1-5.0 weight %, is preferably 0.5-3.0 weight %.
In addition, as methyl glycol fatty acid ester, propane diols list polyunsaturated fatty acid ester, propane diols monounsaturated fatty acids ester, the two polyunsaturated fatty acid esters of propane diols, the two unsaturated fatty acid esters of propane diols etc. are arranged,, can enumerate palmitic acid, oleic acid, stearic acid etc. as aliphatic acid.When the cream batter uses in fat or oil composition, consider preferred especially propane diols list polyunsaturated fatty acid ester for foaming characteristic, bubbles volume to cream batter liquid.Propylene glycol ester is then same with organic acid mono-glyceride with respect to the addition of edible oil: the occasion of not adding, the foaming characteristic of cream batter liquid reduces, abundant gassiness, cause not having the crisp mouthfeel of fried food, in addition, when addition surpasses 5.0 weight %, the local flavor variation of cream batter liquid, make the flavour of food products variation after fried, therefore suitable addition is 0.1-5.0 weight %, is preferably 0.5-3.0 weight %.
When making foaming characteristic cream batter liquid, in powder, add water soluble emulsifier, mix, stir with water again, make it gassiness, but when adding to grease in this cream batter liquid in order to obtain crisp mouthfeel, the froth breaking effect can take place, make the crisp mouthfeel of fried food lose.Making the method for foaming characteristic cream batter liquid gassiness can be any method, but for example adopts triumphant grace Wood blender etc. easily to implement.In the present invention, add the cream batter uses oil soluble emulsifying agent with the emulsifying agent in the fat or oil composition organic acid mono-glyceride to, methyl glycol fatty acid ester, and be pre-mixed, be dissolved in the cream batter with in the grease, therefore can when modulation cream batter liquid, prevent that foaming characteristic from reducing.
About grease, so long as edible grease, it then can be any grease, as such glyceride stock, for example can enumerate vegetative greases such as palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower seed oil, coconut oil, sher butter, and animal raw fat such as tallow, fish oil, axunge, butterfat, above-mentioned grease class can be utilized separately, or with the compound lard utilization, perhaps can utilize resulting processing grease more earlier to their applying portion hydrogenation, hydrogenation sorting, sorting, ester exchange etc.If consider the operation problem that the viscosity increase because of cream batter liquid causes, then preferably utilize the liquid fat system that is difficult to crystallization under the room temperature.
The cream batter for 100 parts of weight powders, is that 20～80 parts of weight suit with fat or oil composition.Usually proportional with the addition of grease, as can to make the face clothing mouthfeel of fried food or the mouthfeel increase of the face clothing after the fried frozen food electric wave of electric wave heater oil heats is lightened effect, but grease is when too much, and the face clothing becomes greasy, thereby not good.In the present invention, add organic acid mono-glyceride and methyl glycol fatty acid ester 0.1-5.0 weight % respectively with respect to grease, therefore half use amount of the grease when not adding organic acid mono-glyceride and methyl glycol fatty acid ester only, just can access with the grease that does not add organic acid mono-glyceride and methyl glycol fatty acid ester fried after crisp sense and the crisp sense of electric wave after heating on an equal basis or the mouthfeel on it.
Cream batter liquid stirs so that wheat flour, grease, water etc. are mixed, and it is good that its homogeneous is separated into.For grease homogeneous in cream batter liquid is disperseed, must correspondingly to make the grease addition few or will improve stirring intensity.In contrast, if in fat or oil composition of the present invention, add one or two or more kinds the emulsifying agent of selecting in the group of forming by lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester, then this emulsifying agent has and promotes the fat or oil composition effect that homogeneous disperses in the cream batter, just can make it abundant dispersion with the stirring of weak degree, moderate.
Of the present invention clothing material has following feature, except that wheat flour, can and with starch based or soybean protein, in powder that comprises them and water, contain cream batter fat or oil composition.Wheat flour can use hard flour, accurate hard flour, middle power powder, weak flour, super weak flour etc., but in fried purposes, the low weak flour of protein (glutelin) content suits.In addition, cream batter of the present invention also can add with water with fat or oil composition and is mixed in the commercially available cream batter mixed powder.
Fried food can be made like this: in face clothing material except that wheat flour can and with starch based or soybean protein, will contain in the powder that comprises them, water, the face clothing material of cream batter and soak batter with fat or oil composition, fried then.The face clothing material of the application of the invention makes the face clothing of fried food that the crisp effect of crisp coarse sense of touch be arranged.
The fried frozen food of electric wave heater oil is that the food with this fried mistake carries out freezing obtaining, it can be made like this: in face clothing material except that wheat flour can and with starch based or soybean protein, in containing the powder that comprises them, water, the face clothing material of cream batter, soak batter with fat or oil composition, fried then.The face clothing material of the application of the invention can make the face clothing after electric wave heats, and has fried good like that afterwards crisp coarse sense of touch and crisp mouthfeel.
Embodiment
Embodiments of the present invention are described by the following examples, but they only are examples, spirit of the present invention is not subjected to the restriction of these examples.In addition, " part " in the example and " % " represent with weight to be benchmark.
Fat or oil composition 1
After 85 parts of rapeseed oils, 15 parts of mixing of palm olein grease, to wherein adding lactic acid esters of mono (" サ Application ソ Off ト No.661AS " (trade name) sun chemistry (strain) system) 2.0 weight %, propane diols monostearin (" サ Application ソ Off ト No.25CD " (trade name) sun chemistry (strain) system) 2.0 weight %, single oleic acid double glyceride 1.0 weight %, stir at 60 ℃ of following homogeneous.
Fat or oil composition 2
After 85 parts of rapeseed oils, 15 parts of mixing of palm olein grease, to wherein adding lactic acid esters of mono (" サ Application ソ Off ト No.661AS " (trade name) sun chemistry (strain) system) 2.0 weight %, propane diols monoolein (" サ Application ソ Off ト No.250D " (trade name) sun chemistry (strain) system) 2.0 weight %, single oleic acid double glyceride 1.0 weight %, stir at 60 ℃ of following homogeneous.
Fat or oil composition 3
After 85 parts of rapeseed oils, 15 parts of mixing of palm olein grease,, stir at 60 ℃ of following homogeneous to wherein adding single oleic acid double glyceride 1.0 weight %.
Fat or oil composition 4
After 85 parts of rapeseed oils, 15 parts of mixing of palm olein grease,, stir at 60 ℃ of following homogeneous to wherein adding lactic acid esters of mono 2.0 weight %, single oleic acid double glyceride 1.0 weight %.
Fat or oil composition 5
After 85 parts of rapeseed oils, 15 parts of mixing of palm olein grease,, stir at 60 ℃ of following homogeneous to wherein adding propane diols monostearate 2.0 weight %, single oleic acid double glyceride 1.0 weight %.
Making of croquette intermediate raw material
After potato (baron) 800g boiled, remove aqueous vapor and crushing, mix preprepared raw material (will descend tabulation 1 listed cooperation to fry obtains later) again, make the intermediate raw material of croquette.Intermediate raw material is configured as each 20g.
Table 1
| Onion 250g Minced Beef 250g granulated sugar 20g cooking wine 5g soy sauce 25g salt a little |
Embodiment 1
100 parts of weak flours, 200 parts in cold water, 1 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 1.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Embodiment 2
100 parts of weak flours, 200 parts in cold water, 2 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 2.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Comparative example 1
100 parts of weak flours, 200 parts in cold water, 3 100 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 3.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Comparative example 2
100 parts of weak flours, 200 parts in cold water, 3 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 4.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Comparative example 3
100 parts of weak flours, 200 parts of triumphant grace Woods of usefulness of cold water blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 5.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Comparative example 4
100 parts of weak flours, 200 parts in cold water, 4 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 6.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
Comparative example 5
100 parts of weak flours, 200 parts in cold water, 5 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, make it gassiness, obtain cream batter liquid 7.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, then with the electric wave heating of thawing.
In addition, with the Savoury doughnut flash freezing that adheres in each embodiment, the comparative example behind cream batter, the bread flour, preserved for 1 weeks at-30 ℃, the embodiment comparative example is same then, and is fried 5 minutes at 180 ℃.
The result that test is edible, with the mean value of 10 marks that the syndic is given express fried after (estimating A), electric wave thaw heating back (estimating B), freezing preservation product fried after (estimating C), freezing preservation product fried after the situation of room temperature placement 5 hours (evaluation D).Get and made full marks 10 minutes (estimating A) after comparative example 1 fried, overall merit (crisp mouthfeel and crisp coarse sense of touch) is according to good order, by 10 be that ladder is estimated with 1, represent with mean value.Show the result in table 2.
Table 2
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | Comparative example 5 | |
| Wheat flour (weak flour) | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
| Fat or oil composition | Composition 1 50 | Composition 2 50 | Composition 3 100 | Composition 3 50 | Composition 4 50 | Composition 5 50 | |
| (emulsifier content in the grease (%)) | |||||||
| Lactic acid esters of mono | 2 | 2 | 0 | 0 | 0 | 2 | 0 |
| Monostearate * | 2 | 0 | 0 | 0 | 0 | 0 | 2 |
| Monooleate * | 0 | 2 | 0 | 0 | 0 | 0 | 0 |
| Single oleic acid double glyceride | 1 | 1 | 1 | 1 | 0 | 1 | 1 |
| Cold water | 200 | 200 | 200 | 200 | 200 | 200 | 200 |
| Estimate A | 10 | 9 | 10 | 7 | 5 | 8 | 7 |
| Estimate B | 8 | 8 | 8 | 6 | 3 | 6 | 7 |
| Estimate C | 9 | 9 | 9 | 7 | 4 | 7 | 8 |
| Estimate D | 7 | 6 | 6 | 5 | 2 | 5 | 5 |
* " monostearate " means the propane diols monostearate.
* " monooleate " means the propane diols monooleate.
Embodiment 3
Except the lactic acid esters of mono 2.0 weight % that use mono succinate glyceride 2.0 weight % replacement embodiment 1, similarly to Example 1, obtain fat or oil composition 6, make cream batter liquid 8.The fried test of doing with croquette is also carried out under the condition identical with embodiment 1, obtains result and evaluation in the middle of embodiment 1 and comparative example 2.
Embodiment 4
Except using citric acid monoglyceride 2.0 weight % to replace similarly to Example 1, obtaining fat or oil composition 7 lactic acid esters of mono 2.0% weight of embodiment 1, make cream batter liquid 9.The fried test of doing with croquette is also carried out under the condition identical with embodiment 1, obtains result and evaluation in the middle of embodiment 1 and comparative example 2.
Embodiment 5
Add lecithin 1.0 weight % to replace the single oleic acid double glyceride 1.0 weight % in the fat or oil composition 1, obtain fat or oil composition 8, similarly to Example 1,100 parts of weak flours, 200 parts in cold water, 8 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, obtain cream batter liquid 10.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, with the electric wave heating of thawing, tested edible and evaluation then, and the result obtains and equal crisp sense of embodiment 1 and crisp mouthfeel.
Embodiment 6
Add lecithin 1.0 weight % to replace the single oleic acid double glyceride 1.0 weight % in the fat or oil composition 2, obtain fat or oil composition 9, similarly to Example 1,100 parts of weak flours, 200 parts in cold water, 9 50 parts of triumphant grace Woods of usefulness of fat or oil composition blender were mixed 3 minutes, obtain cream batter liquid 11.On the croquette intermediate raw material, adhere to cream batter 7～8g, bread flour 7～8g, descended fried 4 minutes at 180 ℃.Fried back flash freezing preserved for 1 weeks at-30 ℃, with the electric wave heating of thawing, tested edible and evaluation then, and the result obtains and equal crisp sense of embodiment 2 and crisp mouthfeel.
In addition, about the mouthfeel of each embodiment, comparative example (oil sense: i.e. greasy feeling), use the fried food of comparative example 1 of the cream batter liquid of 100 parts of fat or oil compositions, greasy feeling is strong, and using the fried food of the cream batter liquid of 50 parts of fat or oil compositions, greasy feeling reduces, thereby is good.
The effect of invention
As mentioned above, adopted and used cream batter of the present invention with the electric wave heating frozen food of the face clothing material of fat or oil composition, after the electric wave heating, also have fried crisp mouthfeel and crisp coarse sense of touch afterwards, and effect has been remarkable. In addition, when using cream batter of the present invention to use fat or oil composition, compare with common grease, even the addition in cream batter liquid reduces (making an appointment with half), also can after heating, have crisp mouthfeel and crisp coarse sense of touch after fried, in addition, also have and prevent greasy effect.
Claims (11)
1. cream batter fat or oil composition is characterized in that, contains edible oil and fat, organic acid mono-glyceride and methyl glycol fatty acid ester, and organic acid mono-glyceride and methyl glycol fatty acid ester all are respectively 0.1～5.0 weight % with respect to the addition of edible oil and fat.
2. the described cream batter of claim 1 fat or oil composition is characterized in that, organic acid mono-glyceride and methyl glycol fatty acid ester all are respectively 0.5～3.0 weight % with respect to the addition of edible oil and fat.
3. the described cream batter of claim 1 fat or oil composition is characterized in that, contains one or two or more kinds the emulsifying agent that is selected from the group of being made up of lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester.
4. the described cream batter of claim 3 fat or oil composition, it is characterized in that, being selected from one or two or more kinds the addition of emulsifying agent in the group of being made up of lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester, is 0.1～5.0 weight % with respect to edible oil and fat.
5. the cream batter is with the manufacture method of fat or oil composition, it is characterized in that, organic acid mono-glyceride and methyl glycol fatty acid ester are added, are dissolved in the edible oil and fat, and organic acid mono-glyceride and methyl glycol fatty acid ester all are respectively 0.1～5.0 weight % with respect to the addition of edible oil and fat.
6. the described cream batter of claim 5 is with the manufacture method of fat or oil composition, it is characterized in that, and then add one or two or more kinds the emulsifying agent be selected from the group of forming by lecithin, fatty acid glyceride, sucrose fatty ester, sorbitan fatty acid ester.
7. each described cream batter of claim 1 to 4 is with the purposes of fat or oil composition in making fried food.
8. fried food is characterized in that with cream batter liquid, contains each described cream batter fat or oil composition of powder, water and claim 1 to 4.
9. the described fried food of claim 8 is characterized in that with cream batter liquid, and as principal component, and the ratio of fat or oil composition: for per 100 parts of weight powders is 20-80 part weight fat or oil composition to powder with wheat flour.
10. fried food is characterized in that with the manufacture method of cream batter liquid, comprises the fat or oil composition according to claim 5 or the described method manufacturing of claim 6 is stirred in water with powder, makes it homogeneous and disperses.
11. the described fried food of claim 10 is characterized in that with the manufacture method of cream batter liquid, as principal component, and the ratio of fat or oil composition: for per 100 parts of weight powders is 20-80 part weight fat or oil composition to powder with wheat flour.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001104159A JP4945849B2 (en) | 2001-04-03 | 2001-04-03 | Oil composition for batter and batter liquid for fried food |
| JP104159/2001 | 2001-04-03 |
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| Publication Number | Publication Date |
|---|---|
| CN1378799A CN1378799A (en) | 2002-11-13 |
| CN1198521C true CN1198521C (en) | 2005-04-27 |
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| CNB021085684A Expired - Fee Related CN1198521C (en) | 2001-04-03 | 2002-04-02 | Fat composition used for cream paste and cream paste liquid used for fried food and its manufacturing method |
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| JP (1) | JP4945849B2 (en) |
| CN (1) | CN1198521C (en) |
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| JP4493508B2 (en) * | 2005-01-18 | 2010-06-30 | 株式会社Ａｄｅｋａ | Oil composition for batter |
| EP2087796A4 (en) * | 2006-12-01 | 2015-02-11 | Mitsubishi Chem Corp | Quality improving agent for foods and foods |
| JP4659007B2 (en) * | 2007-09-13 | 2011-03-30 | 日清製粉株式会社 | Manufacturing method of fried liquid |
| JP5851825B2 (en) * | 2011-12-20 | 2016-02-03 | 日清フーズ株式会社 | Long-term fried food and batter liquid therefor |
| JP6159537B2 (en) * | 2012-03-29 | 2017-07-05 | 日清オイリオグループ株式会社 | Edible oil and fat composition and food containing the edible oil and fat composition |
| JP6166033B2 (en) * | 2012-11-09 | 2017-07-19 | ミヨシ油脂株式会社 | Powdered fats and oils for batter and batter liquid production method using the same, method for producing food for oil-boiled processing, and method for producing oil-boiled food |
| CN105578896B (en) * | 2013-10-18 | 2021-03-23 | 日清食品株式会社 | Wheat flour for fried food casing |
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| JP6306398B2 (en) * | 2014-04-03 | 2018-04-04 | 日清フーズ株式会社 | A mix for fried chicken |
| 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 |
| JP6697658B1 (en) * | 2019-04-17 | 2020-05-27 | 日本食品化工株式会社 | Processed edible powder, process for producing processed edible powder, fried food, and texture improver for fried food |
| JP7283256B2 (en) | 2019-06-25 | 2023-05-30 | 日油株式会社 | Oil and fat composition for fry batter and fried food |
| US20230157331A1 (en) * | 2020-05-07 | 2023-05-25 | Nihon Shokuhin Kako Co., Ltd. | Processed edible powder, method for manufacturing processed edible powder, fried food coating, method for manufacturing fried food coating, and method for improving texture of fried food coating |
| CN113170878B (en) * | 2021-03-17 | 2023-10-17 | 必优食品科技(江苏)有限公司 | Compound emulsifier for crisp cone and crisp cone manufacturing method |
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| JPH01218537A (en) * | 1988-02-26 | 1989-08-31 | Kanegafuchi Chem Ind Co Ltd | Emulsified oil and fat composition |
| JPH0677501B2 (en) * | 1989-04-12 | 1994-10-05 | 鐘淵化学工業株式会社 | Cake dough |
| JP3148146B2 (en) * | 1997-02-28 | 2001-03-19 | 日清製油株式会社 | Clothes improver for fried foods, the ingredients, and method for producing fried foods |
-
2001
- 2001-04-03 JP JP2001104159A patent/JP4945849B2/en not_active Expired - Fee Related
-
2002
- 2002-04-02 CN CNB021085684A patent/CN1198521C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1378799A (en) | 2002-11-13 |
| JP4945849B2 (en) | 2012-06-06 |
| JP2002291434A (en) | 2002-10-08 |
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