JP2002000207A - Batter liquid for frozen fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a batter liquid which can hold the crispy touch of a just fried coating, when a food is fried with the batter liquid and then stored by a freezing method or the like, and to provide the frozen fried food which is useful for microwave cooking and holds the crispy touch of the coating, when frozen and stored and also when cooked with the microwaves. SOLUTION: This batter liquid which is used for frying and consists mainly of wheat flour, starch and water, characterized by containing a hydrophilic polyglycerol fatty acid ester which has a HLB of >=10 and whose fatty acid component comprises one or more kinds of 8 to 14C fatty acids. The frozen fried food for microwave cooking, characterized by frying a food with the batter liquid and then freezing the fried food.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a batter solution and a microwave oven capable of maintaining the crispy feeling of fried foods such as tempura, fried, fried and fritters during the storage period after frying, especially during the frozen storage period. The present invention relates to a frozen fried food for microwave cooking that can maintain the crispy feeling of the fried food even after being thawed by a microwave cooker.

[0002]

2. Description of the Related Art The taste of fried foods such as tempura, fried, fried and fritters is greatly affected by the crispy texture of clothes. It is known that the texture of clothes deteriorates as the amount of gluten formed during batter preparation increases. For this reason, long-established stores that specialize in deep-fried foods have established their own methods, such as using cold water to adhere to ingredients without excessive stirring. To practice this method with good reproducibility, a certain amount of manual skill is required, and it has been difficult to realize this method in the food processing industry that manufactures and sells fried foods in large quantities. In addition, in the case of producing a large amount of fried food, the change in viscosity of the batter liquid over time causes a difference in the amount of fried food using the batter liquid immediately after preparation and the fried food using the batter liquid that has passed the time. There was a difference, and there was a big difference in texture.

[0003] In order to solve this problem, a method of adding a thickening substance such as gums to stabilize the viscosity is known. However, although the viscosity is stabilized, it is difficult to obtain a sufficient texture. Many techniques are disclosed, such as a method of adding a sucrose fatty acid ester having high HLB (Japanese Patent Publication No. 46-27333) and a method of adding gliadin which is a component of gluten to a batter (Japanese Patent Application Laid-Open No. 10-136922). Have been.

On the other hand, with the development of freezing technology in recent years, fried frozen fried foods that can be easily cooked by a microwave cooker such as a microwave oven are commercially available, and stabilize the viscosity of batter liquid. It is desired that not only uniform adhesion to the ingredients be maintained, but also the texture maintained in the thawing cooking after the frying and frozen storage, as well as immediately after the frying.

However, even if the above-mentioned conventional technology is used,
Although the texture immediately after the frying has a certain improvement effect, the texture after frozen and thawed cooking has not been able to obtain a satisfactory effect.

[0006]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is not only to stabilize the viscosity of a batter liquid and to make it evenly adhered to ingredients, but also to improve the flavor of fried food immediately after frying. It is an object of the present invention to provide a frozen batter for deep-fried oil that can retain the crispy texture of clothes even when frozen for a long time and cooked by a microwave cooker or the like.

[0007]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a batter solution for frying mainly composed of flour, starch and water has an HLB of 10 or more and a carbon number of 8 to 8.
It has been found that the above object can be achieved by adding a hydrophilic polyglycerin fatty acid ester composed of one or more of the 14 fatty acids, and the present invention has been completed.

According to the present invention, in a batter for frying mainly comprising flour, starch and water, the hydrophilic polybutadiene having an HLB of 10 or more and one or more fatty acids having 8 to 14 carbon atoms is used. A batter solution for fried food is provided, which comprises a glycerin fatty acid ester.

The fried food base material to which the batter solution has been contacted and adhered is fried and frozen, whereby a frozen fried food product for microwave cooking with improved texture can be produced.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the batter liquid for deep-fried frozen oil of the present invention will be described in detail.

The batter solution of the present invention comprises tempura, fry,
Deep-fried, used for fried foods such as fritters, not only stabilizing the viscosity of the batter liquid,
It acts to prevent the crispy crunchiness of the clothes from being reduced during storage such as freezing or microwave cooking. This batter solution contains H, flour, starch, and water as the main ingredients.
LB is 10 or more, and contains, as an essential component, a hydrophilic polyglycerin fatty acid ester composed of one or more fatty acids having 8 to 14 carbon atoms.

The hydrophilic polyglycerin fatty acid ester used in the batter solution of the present invention is an esterified product of a fatty acid having 8 to 14 carbon atoms and a polyglycerin having a polymerization degree of 2 or more.
These polyglycerin fatty acid esters are liquid to viscous liquid at room temperature, and may be powdered with an excipient such as dextrin. 8-14 carbon atoms
As fatty acids of caprylic acid, capric acid, lauric acid,
Myristic acid is mentioned, and these can be used alone or in an appropriate combination of two or more. When the polyglycerol fatty acid ester having 14 or more carbon atoms is used, it is difficult to dissolve or disperse it in cold water at the time of batter preparation, and the desired effect may not be obtained. The polyglycerin used has an average degree of polymerization calculated from the hydroxyl value of 2 to 10, preferably 4 to 10, and more preferably 6 to 10.
Ten are preferred.

The mixing ratio of the hydrophilic polyglycerin fatty acid ester used in the batter solution of the present invention to the batter solution is 0.1% to 3%, especially 0.1% to the whole batter solution.
If it is less than 0.1%, the desired effect is hardly obtained, and if it exceeds 3%, the original taste of the batter is affected, which is not preferable.

The flour used in the batter solution of the present invention may be any of flour, medium flour, and strong flour, but preferably contains flour. The amount of flour is 10 to 45%, especially 1 to the total amount of the batter solution.
0-30% is preferred.

As the starch used in the batter solution of the present invention, starch of seed origin or rhizome origin can be used. For example, rice starch, potato starch, tapioca starch, wheat starch and modified starches thereof are used. Can be. The amount of starch is 5% to 30% based on the total amount of the batter solution.
Particularly, 5 to 20% is preferable. Outside the range of 5 to 30%, the desired effect cannot be obtained, which is not preferable.

The water used in the batter solution of the present invention may be any ordinary water, and its mixing ratio is preferably 35% to 70%, particularly preferably 40 to 65%, based on the total amount of the batter solution.

The batter solution of the present invention may further contain an edible fat / oil or powdered fat / oil in order to further improve the desired effect. The fats and oils to be used may be any edible fats and oils or powdered fats and oils.
Edible fats and oils at 0 ° C. or lower and powdered ones thereof are preferred. Specifically, for example, vegetable oils such as rapeseed oil, cottonseed oil, soybean oil, peanut oil, corn oil, safflower oil, palm oil, olive oil, cocoa butter, animal oils such as lard, tallow, fish oil, and hydrogenation of these animal and vegetable oils Hardened oil,
There may be mentioned fractionated oils, fractionated hardened oils, mixed fats and oils thereof, and powdered ones thereof. The content ratio of the edible oil or fat or the powdered oil or fat in the batter liquid is preferably 2 to 30%, particularly preferably 5 to 20%, based on the whole batter liquid. If it is less than 2%, it is difficult to obtain a desired effect, and if it exceeds 30%, it becomes oily, which is not preferable.

The batter solution of the present invention contains a food emulsifier such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, lecithin, etc., in order to improve the dispersing effect of edible fats and / or powdered fats and oils. May be used.

The batter solution of the present invention may further contain a saccharide and / or a starch degradation product in order to further improve the desired effect. The saccharides and starch degradation products may be any of monosaccharides, oligosaccharides, and polysaccharides.

In the batter solution of the present invention, a seasoning, a foaming agent, a coloring agent, a fragrance, egg yolk,
Egg white, dietary fiber and the like can be contained.

The frozen fried food for microwave cooking according to the present invention is obtained by frying and freezing the above-mentioned food base for fried food to which the batter solution has been contacted and adhered. The substrate for fried food is not particularly limited as long as it is used as an ingredient for fried food such as vegetables, meat, seafood, dairy products, or processed foods thereof.

The batter liquid can be brought into contact with and adhered to the fried food base material by a conventional method of applying a batter liquid to the intended fried food. For example, the method can be carried out by a method of dipping the base material in the batter solution, a method of mixing the batter solution and the base material, a method of applying the batter solution, and the like. Also, when producing fries,
After the batter solution is adhered, bread crumbs and the like can be further contacted and adhered by a conventional method.

The frying of the fried food base material to which the batter solution has been contacted and adhered can be carried out by frying at a normal oil temperature of about 150 to 190 ° C. In order to further bring out the crispy feeling after frying, two-stage frying is preferably performed after briefly frying at 150 to 190 ° C and then again at 135 to 175 ° C.

The freezing after the frying treatment is preferably performed immediately, and can be performed at a temperature of -10 ° C or lower. At this time, the lower limit of the freezing temperature is not particularly limited. Further, the frozen storage after the freezing treatment is preferably -10C or less, particularly preferably -18C or less.

The frozen fried food for microwave cooking of the present invention can be cooked in a short time using a microwave cooker such as a microwave oven.

[0026]

The present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the scope of the invention.

Example 1: 90 parts of flour, 10 parts of corn starch and 200 parts of water were previously cooled to 5 ° C., 1 part of decaglycerin monocaprinate (HLB16) was dissolved in cold water, and then flour and flour were added. Then, the mixture was stirred and mixed with a cake mixer for 1 minute to prepare a batter solution.
The viscosity of the batter solution immediately after preparation and after standing at 5 ° C. for 2 hours was measured with a B-type viscometer.

Next, shrimp were adhered to the batter solution immediately after preparation and after standing at 5 ° C for 1 hour, fried with corn salad oil heated to 180 ° C for 2 minutes, frozen at -18 ° C, and frozen tempura. Was manufactured.

Example 2: The same operation as in Example 1 was carried out except that 1 part of hexaglycerin monolaurate (HLB13) was used in place of 1 part of decaglycerin monocaprinate, and the viscosity was measured and the frozen tempura was used. Was manufactured.

Comparative Example 1: The same operation as in Example 1 was carried out except that 1 part of decaglycerin monocaprinate was not used, and the viscosity was measured and frozen tempura was produced.

Comparative Example 2: The same operation as in Example 1 was carried out except that 1 part of decaglycerin hexacaprinate (HLB8.5) was used instead of 1 part of decaglycerin monocaprinate. Frozen tempura was manufactured.

The texture of the tempura obtained in Examples 1 and 2 and Comparative Examples 1 and 2 was evaluated by a panel of eight persons each immediately after frying and one month after freezing. The tempura after freezing was evaluated for texture after thawing for 60 seconds in a commercially available microwave oven. The results are shown in Table 1 as average points. 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.

As can be seen from Table 1, in Examples 1 and 2, the change of the viscosity of the batter solution with time was suppressed, and even in the long-term frozen storage after the frying, the texture was extremely short after the frying. There was no significant difference, and a crispy feeling close to freshly fried was maintained.

[0034]

The batter liquid of the present invention has a viscosity of 10 or more and a hydrophilic polyglycerin fatty acid ester composed of one or more fatty acids having 8 to 14 carbon atoms, and the viscosity of the batter liquid over time is improved. In addition to stabilizing the flavor, the flavor of the fried food immediately after frying and the crispy texture of the clothes can be maintained even after long-term frozen storage and heating cooking with a microwave cooker or the like. .

Since the polyglycerol fatty acid ester of the present invention has good solubility in cold water, it exhibits excellent effects only by dissolving and dispersing it in cold water as a raw material and then preparing a batter solution. This is practically useful because it is not necessary to incorporate equipment.

[0036]

[Table 1]

Claims (3)

[Claims] 1. A batter solution for fried food, comprising a polyglycerin fatty acid ester having an HLB of 10 or more, comprising a batter solution for frying mainly comprising flour, starch and water. 2. The fried food according to claim 1, wherein the main constituent fatty acid of the polyglycerol fatty acid ester is one or more selected from caprylic acid, capric acid, lauric acid and myristic acid having 8 to 14 carbon atoms. Batter solution. 3. A frozen oil-fried food product wherein the batter liquid according to claim 1 is contacted and adhered, fried, fried, and cooked using a microwave cooker.