JP2000333633A - Batter liquid for fried food and fried food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject batter liquid comprising a pregelatinized starch, a raw starch, edible oils and fats and water without containing wheat flour and capable of producing a fried food good in flavor and maintaining the quality immediately after frying in an oil without any slimy feeling and without deteriorating the appearance by bleeding of oily ingredients. SOLUTION: This batter liquid for a fried food comprises (A) a pregelatinized starch containing a pregelatinized waxy corn starch or a pregelatinized cross- linked potato starch in an amount of preferably 1-25 pts.wt., more preferably 3-10 pts.wt. based on 100 pts.wt. of a raw starch, (B) the raw starch containing a cross-linked wheat starch or a high-amylose corn starch, (C) edible fats and oils such as rapeseed oil or soybean oil in an amount of preferably 1-50 pts.wt., more preferably 3-10 pts.wt. based on 100 pts.wt. of the raw starch and (D) water without containing wheat flour. The fried food is preferably prepared by bringing the resultant batter liquid for the fried food into contact with a food material, applying the batter liquid thereto, then applying bread crumb to the surface thereof and frying the resultant food material in an oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for producing the food and appearance of a fried food, even after passage of time at room temperature after frying, or after refrigerating or refrigerated after frying and then reheating with a microwave oven. The present invention relates to a fried batter solution that can be maintained, and a fried product using the fried batter solution.

[0002]

2. Description of the Related Art With the expansion of the so-called ready-to-eat market, fried foods such as pork cutlets and croquettes are not only fried and cooked at home, but also cooked at mass retailers.
Opportunities for sale as so-called daily sales products or as products with an extended shelf life due to storage means such as refrigeration or freezing are increasing. Such commodities are usually eaten as they are or reheated. In particular, in the latter case, the reheating means may be a fryer, a microwave oven,
Boilers, ovens, etc. are conceivable. Of these, ginger fries have the danger of work itself, such as the trouble of cooking, cleaning, and waste oil treatment, the deterioration of the work environment due to odors and heat, and the danger of burning itself due to the jumping of heated oil. is there.

[0003] On the other hand, microwave ovens have been increasing in popularity in recent years, and boiling is also a cooking means that can be easily implemented using ordinary cooking utensils. In addition to the conventional gas-fired ovens, there are many types of ovens that can also be used as electric oven toasters and microwave ovens, and handling is simple. According to these cooking means, the operation of reheating itself is easier and safer than fryer, but croquettes called fries, deep-fried bread crumbs such as cutlets, and fried foods such as tempura are used. Upon reheating, the following changes occur, resulting in a significantly poor quality.

[0004] For example, when a microwave oven is used, the fried food is originally made of a low-moisture and high-moisture ingredient. Moisture migrates to the garment, losing the desirable texture of fried food such as the brittle crunch of the garment, and the oil oozing out on the surface of the garment to impair the appearance. In the case of a boil, the fried food is reheated in a sealed state, so that the clothes become steamed, and the original texture of the clothes is lost as in the case of reheating using a microwave oven. In the case of reheating with an oven,
Since the clothes are intensively heated, the moisture in the clothes is excessively reduced, which is contrary to the case of reheating by the microwave oven, and the texture is slightly uneven.

[0005] In view of such circumstances, attempts have been made to maintain the quality of fried foods even after reheating. For example, in Japanese Patent Publication No. 55-29674, the oven can be reheated by using a batter containing soybean protein powder, oil and fat, and flour. JP-A-62-9115
In No. 2, the batter is made to have retort resistance by using a batter containing a heat-coagulable or thermogelling edible component such as fish meat surimi, egg white, polysaccharide, egg yolk, and soy protein. Furthermore, in Japanese Patent Application Laid-Open No. 60334/1988, it is possible to use a batter that has been aerated with a heat-coagulating foaming agent such as egg white or vegetable protein, and to reheat the fried food in a microwave oven. JP-A-2-27951
Discloses that reheating in an oven and a microwave oven is possible by using a batter containing a powdered hardened fat and edible fat and adsorbed starch.

In addition, in the case of deep-fried foods that can be eaten without reheating, such as so-called daily sales products, which can be eaten without reheating, moisture moves from the ingredients to the clothes with the passage of time after the frying, so that the preferred food of the clothes can be obtained. Although the feeling is impaired, the above-mentioned conventional method does not describe at all such suppression of the change with time at normal temperature. Further, in these improved techniques, since flour is always blended in the batter solution, the flour has a slimy texture (graininess) in any case, and the aftertaste is unfavorably poor.

[0007]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for fried food, which is carried out at room temperature after fried, or after being frozen or refrigerated after refrigerating and then subjected to a reheating treatment using a microwave oven or the like. An object of the present invention is to develop a fried product that can maintain a unique favorable texture and appearance and does not have a slimy feeling unique to flour. As a result of intensive studies from the above viewpoints, the present inventors have found that the above object can be achieved by using a specific composition that does not contain flour in the preparation of a batter solution, and have completed the present invention.
That is, the present invention relates to a batter solution for fried food, which comprises pregelatinized starch, raw starch, edible oil and water, and does not contain flour, and a fried product using the batter solution.

[0008] In a batter solution mixed with ordinary flour, the viscosity of the batter solution decreases with time due to degradation of starch by amylase in the protein and the like. Inability to produce fried food of consistent quality. In the batter liquid of the present invention, since wheat flour is not blended and predominantly pregelatinized starch and raw starch are used, the viscosity of the batter liquid is always stable and frying unevenness does not occur. In addition, by using the pregelatinized starch, moderate water drainage progresses to form a porous clothing, and a crisp texture is imparted, and since the raw starch coexists, the soft texture of the starch itself is exhibited. . Furthermore, since the fats and oils added to the batter add flavor to the fried food, it is possible to provide a delicious fried food with a good texture. Incidentally, the batter solution in the present invention,
Due to the combination of pregelatinized starch, raw starch and fats and oils, they remain in the batter (batter layer) even after frying, and in order to suppress the transfer of moisture from the seeds after frying, It is presumed that the crumbs of the bread crumbs disappeared and the texture after storage at room temperature or after reheating with a microwave oven or the like was kept good.

In the present invention, the pregelatinized starch used in the batter solution is obtained by subjecting various starches derived from corn, potato, cassava or the like, or a treatment thereof to esterification, etherification, crosslinking, oxidation or acid modification. It is possible to use those obtained by subjecting modified starch subjected to treatment or a combination of these treatments to gelatinization with a drum dryer. Among them, crosslinked potato starch and waxy corn starch are particularly preferred. Also, as raw starch, corn, rice corn, rice, glutinous rice, wheat, sweet potato, potato, tapioca and various starches such as esterification, etherification, crosslinking, oxidation or acid modification, etc. Alternatively, a combination of these treatments can be used. Among them, those containing cross-linked wheat starch and high amylose corn starch are particularly preferred.

The edible oils and fats are not particularly limited as long as they are edible oils.
Rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, sesame oil, evening primrose oil, palm oil, shea oil, sal fat, illipe fat, Borneo tallow fat, cocoa butter, palm Examples thereof include vegetable oils such as oil and palm kernel oil, and animal oils such as milk fat, beef tallow, lard, fish oil, whale oil, and the like, which can be hardened, fractionated, and transesterified depending on the raw material. Further, fats and oils in which an emulsifier such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like are blended with these edible fats and oils can also be used.

In preparing the batter solution of the present invention, 1 to 25 parts by weight of pregelatinized starch is added to 100 parts by weight of raw starch.
Preferably, 3 to 10 parts by weight, and edible fat and oil are mixed at a ratio of 1 to 50 parts by weight, preferably 3 to 10 parts by weight, to obtain a fry clothing material. If necessary, seasonings, spices and the like can be added to the clothing material in an appropriate amount as long as the quality of the fried food is not adversely affected. In the garment of the present invention, if the blending amount of the pregelatinized starch with respect to the raw starch is less than 1 part by weight, the hardness and fragility are excessive, resulting in a texture that is not fried, and if it exceeds 25 parts by weight, fragility is lost,
It is not preferable because it has a crisp texture. Furthermore, if the blending amount of the edible oil and fat is less than 1 part by weight, the desired umami effect cannot be obtained, and if it exceeds 50 parts by weight, the fragility becomes excessive, and depending on the blending, the flavor may become uncomfortable. Become.

The water to be mixed in the batter solution preparation of the present invention is 100 to 30 parts by weight per 100 parts by weight of the raw starch.
0 parts by weight (1 to 3 times water). If the amount of water is less than 100 parts by weight, the batter liquid becomes highly viscous and the workability is reduced, and the finish of the deep-fried food becomes a sticky texture without the inside of the batter being fragile. The liquid has a remarkably low viscosity and is not preferable because it can be attached to the ingredients only extremely thinly. The batter solution for deep-fried food thus obtained is used for the method described below, for various types of deep-fried food, moderate hardness, fragility, texture of the preferred crispy garment, without oil bleeding, Appropriate puffiness and color appearance and flavor can be imparted.

When a starch other than wheat flour, such as corn flour or rice flour, is used instead of raw starch, α
When the modified starch and the edible oil / fat coexist, a certain effect can be obtained but it cannot be said to be sufficient. Further, thickening polysaccharides such as xanthan gum and guar gum may be used in combination with the pregelatinized starch.However, when the pregelatinized starch was used in its entirety instead of the preservative polysaccharide, the pregelatinized starch was used. The texture is inferior to the case.

Next, a method for producing fried food using the batter solution for fried food of the present invention will be described. In the present invention, various food materials such as meat, seafood, vegetables, root vegetables and the like can be used as ingredients, and depending on the type of these ingredients or the finished state of the intended fried food, the ingredients are directly or powdered. , The batter solution of the present invention is adhered. Here, as the flour, wheat flour, various starches, modified starch, or the above-mentioned batter can be used, but other known starches may be used as long as they do not impair the binding between the batter and the ingredients. I don't mind.

[0015] In this way, the coating material is applied to the ingredients, bread crumbs are adhered to the surface of the ingredients, and the ingredients are fried with edible oil at 160 to 190 ° C for 2 to 6 minutes. Examples of bread crumbs include raw bread crumbs and dry bread crumbs of various sizes, which may be selected according to the desired finish of the fried food. The fried fried food can be stored at room temperature as long as the hygiene is not impaired, and can be stored frozen or refrigerated by a conventional method as necessary. In addition, if necessary, it may be packaged, but when reheating by a boiling method, it is preferable to seal after degassing. Even if the fried food obtained by the present invention is stored at room temperature, frozen or refrigerated, and then reheated in a microwave oven, a boiler or an oven, it does not impair the desirable texture, appearance and flavor peculiar to the fried food.

The fried food and cooked rice obtained in the present invention can be made into foods such as so-called pork cutlet bento and katsudon at room temperature or by refrigeration or freezing. When the food that combines fried food and cooked rice is reheated using a microwave oven, the ingredients of the fried food and cooked rice are intensively heated due to the difference in water content, making it easier for moisture to migrate to the clothes. However, after packaging the fried food and cooked rice obtained in the present invention together, at room temperature, refrigerated, and frozen food, even if re-heated using a microwave oven, the preferred texture, appearance and flavor peculiar to the fried food are impaired. Nothing.

[0017]

Next, the present invention will be described with reference to examples, but the present invention is not limited to these examples.

Example 1 5 parts by weight of pregelatinized waxy corn starch and 95 parts by weight of crosslinked wheat starch were mixed with 220 parts by weight of water while stirring and mixing for 3 minutes by a cake mixer.
While continuing to stir and mix, palm-derived granular fat (melting point 5
(0 ° C.) 10 parts by weight were gradually added slowly to prepare a batter for pork cutlet.

Next, the frozen pork was sprinkled with corn starch as flour and then mixed well with the prepared pork cutlet batter solution to adhere the batter solution. Then, oil temperature 1
After being subjected to frying treatment at 60 ° C. for 4 minutes, after storage at 20 ° C. for 12 hours in a thermo-hygrostat at a relative humidity of 80%, and after frying, it was frozen and stored at −20 ° C. for 1 month. The texture after cooking for 60 seconds was evaluated. The results are shown in Table 1 as average values. In addition, evaluation was made based on the following points out of 5 points. 5 points: Very crisp. 4 points: Slightly crisp. 3 points: Normal. 2 points: Not very crisp. 1 point: Not crisp at all.

[0019]

Example 2 A batter for pork cutlet was prepared in the same manner as in Example 1 except that gelatinized waxy corn starch was replaced with gelatinized crosslinked horse mackerel and hardened palm oil was replaced with palm oil. Using the obtained batter for pork cutlet, pork cutlet was manufactured in the same manner as in Example 1 and each evaluation was performed. Table 1 shows the results.

Example 3 95 parts by weight of crosslinked wheat starch was replaced with crosslinked wheat starch 7
Example 1 except that 0 parts by weight and 25 parts by weight of high amylose corn starch (amylose content: 50%) were used.
A batter solution for pork cutlet was prepared in the same manner as described above. Using the obtained batter for pork cutlet, pork cutlet was manufactured in the same manner as in Example 1 and each evaluation was performed. Table 1 shows the results.

Example 4 A batter solution was prepared in the same manner as in Example 1 except that 10 parts by weight of hardened oil and fat derived from rapeseed was used instead of 10 parts by weight of hardened oil and fat derived from palm. An evaluation was performed. Table 1 shows the results.

[0020]

Comparative Example 1 A batter solution was prepared in the same manner as in Example 1 except that 10 parts by weight of hardened fat and oil derived from palm were prepared from Example 1, and then a pork cutlet was produced and evaluated in the same manner as in Example 1. Was. Table 1 shows the results.

Comparative Example 2 95 parts by weight of crosslinked wheat starch was replaced with 5 parts of crosslinked wheat starch.
A batter for pork cutlet was prepared in the same manner as in Example 1, except that 5 parts by weight and 40 parts by weight of flour were replaced. Using the obtained batter for pork cutlet, pork cutlet was manufactured in the same manner as in Example 1 and each evaluation was performed. Table 1 shows the results.

[0021]

Comparative Example 3 A batter solution was prepared in the same manner as in Example 1 except that the crosslinked wheat starch was replaced with corn flour. Using the obtained batter for pork cutlet, pork cutlet was manufactured in the same manner as in Example 1 and each evaluation was performed. Table 1 shows the results.

Comparative Example 4 A batter solution was prepared in the same manner as in Example 1 except that 1 part by weight of guar gum was used instead of 5 parts by weight of pregelatinized waxy corn starch, and the shortage was replaced with crosslinked wheat starch. Using the obtained batter for pork cutlet, pork cutlet was manufactured in the same manner as in Example 1 and each evaluation was performed. Table 1 shows the results.

[0022]

[Table 1]

[0023]

According to the present invention, first, a novel batter for frying is provided. Furthermore, by attaching this to the ingredients and frying it, it can be stored at room temperature after frying, or it can be stored in a frozen or refrigerated state after frying and then reheated in a microwave oven, boiler or oven. Even if, without losing the texture of the preferred clothes peculiar to fried foods, and without impairing the appearance due to oil seeping out, fried foods that maintain good quality immediately after frying and frozen foods using the same. It has the effect that it can be manufactured.

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[Procedure amendment]

[Submission date] May 31, 1999 (1999.5.3
1)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

[0013] In addition, instead of raw starch, other than flourGrain
When using flour, for example, corn flour, rice flour, etc., α
If keratinized starch and edible oils and fats coexist,
Fruit is obtained, but not enough. In addition,
Even with thickening polysaccharides such as santhan gum and guar gum
Good, but completely replaces pregelatinized starch with thickening polysaccharide
, The texture is worse than when pregelatinized starch is used.
You.

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Claims (4)

[Claims] 1. A batter solution for fried food comprising pregelatinized starch, raw starch, edible oil and fat, and free of wheat flour. 2. The batter solution for frying according to claim 1, wherein the pregelatinized starch contains pregelatinized waxy corn starch or pregelatinized crosslinked potato starch. 3. The batter solution for frying according to claim 1, wherein the raw starch contains cross-linked wheat starch or high amylose corn starch. 4. A fried product obtained by contacting and adhering the batter liquid according to any one of claims 1 to 3, followed by breading, and fried.