JP2002171924A - Method for producing granulated composition for batter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a granulated composition for a batter consisting essentially of grain flours such as wheat flour and improving physical properties of the powders, having excellent fluidity without dusting and an excellent solubility in water during the formation of the batter in a grain flour processed food forming the batter and a granulated composition for the batter for providing a wheat flour product capable of maintaining effects of an inflating agent during cooking, effectively exhibiting even functions of an emulsifying agent, having an improved texture and even a good taste in a grain flour processed food comprising the grain flours and the inflating agent and forming the batter. SOLUTION: This method for producing the granulated composition for the batter is characterized by granulating a powder composition while spraying a liquid containing the emulsifying agent on the powder composition. The powder composition comprises the grain flours and the inflating agent. The powder composition is obtained by converting the grain flours and the inflating agent or the grain flours, inflating agent and other auxiliary raw materials into a uniform mixture. At least one kind of the inflating agent is a heat-resistant inflating agent. The volume of emitted gases of the granulated composition is >=5 mL. The granulated composition is a Tempura powder.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of forming batter by adding water or the like mainly to flour such as flour,
The present invention relates to a method for producing a granulated composition for batter suitable as a premix for processed flour foods which are cooked and cooked by frying, baking, steaming or the like.

[0002]

2. Description of the Related Art Conventionally, flour-processed foods mainly containing flours such as flour and containing a leavening agent and forming batter include fried foods such as tempura and fritters, okonomiyaki, hot cakes, pancakes, and the like. There are steamed bread.
In general, flour such as flour, which is a main component, has problems in that it is easily scattered, adheres to cooking utensils, has poor fluidity and is difficult to measure, and has poor workability. Powdered premixes in which auxiliary materials other than flour are also mixed are commercially available, but the above problem has not been solved. When water or milk is added to these powders to form a batter, the water is poorly soluble and lumps of lump are likely to occur. Becomes strong and adversely affects the texture. In particular, it is difficult to prepare batter for tempura, and experience and ingenuity are required to achieve a crispy texture.

[0003] In order to improve the solubility of wheat flour, for example, the following technique is known for tempura flour. After preheating the flour, a spray liquid containing a flocculant is sprayed to coagulate and bind the flour, and then dried (Japanese Patent Laid-Open No. 51846/1979), based on 100 parts by weight of flour and flour. 0.01 to 0.
5 parts by weight of an emulsifier having an average particle size of 100 to 180
μm wheat granules for tempura (JP-A-12-6992)
5).

[0004] The above-mentioned JP-A-51-57846 and JP-A-12-69925, in which wheat flour is heated to form granules or granules together with a coagulant or an emulsifier, etc. It cannot be used as it is as a batter containing a swelling agent.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a processed flour food which mainly comprises flour such as wheat flour to form a batter. An object of the present invention is to provide a method for producing a granulated composition for batter, which has extremely good water solubility during formation. In addition, the present invention provides a flour processed food that contains flour and a leavening agent and forms a batter, in which the effect of the leavening agent is maintained during cooking, the function of the emulsifier can be effectively exerted, and the texture is improved. Another object of the present invention is to provide a method for manufacturing a granulated composition for batter to provide a flour product having good taste.

[0006]

SUMMARY OF THE INVENTION The present invention provides a method for producing a batter granulation composition, preferably a tempura powder, which comprises granulating a powder composition while spraying a liquid containing an emulsifier. The main point is.

The above-mentioned powder composition contains a flour and a swelling agent. In this case, the present invention provides a method for spraying a liquid containing an emulsifier onto a powder composition containing a flour and a swelling agent. The gist of the present invention is a method for producing a granulated composition for batter, which is preferably characterized in that granulation is carried out while the granulation is performed, preferably a tempura powder.

[0008] The above powder composition is a mixture of flour and swelling agent, or flour, swelling agent and other auxiliary materials in a homogeneous mixture. Or a flour, a batter granulating composition characterized by granulating while spraying a liquid containing an emulsifier on a powder composition obtained by uniformly mixing a swelling agent and other auxiliary materials, preferably The gist is a method for producing tempura flour.

[0009] At least one of the swelling agents is a heat-resistant swelling agent. In this case, the present invention provides a powder composition containing a flour and an swelling agent wherein at least one of the swelling agents is a heat-resistant swelling agent; A batter, characterized in that granulation is preferably performed while spraying a liquid containing an emulsifier onto a powder composition obtained by mixing a flour and a swelling agent, or a flour, a swelling agent and other auxiliary materials into a uniform mixture. Granulation composition,
Preferably, the gist of the present invention is a method for producing tempura flour.

[0010] The gas generation amount of the granulated composition is 5 ml or more, and in this case, the present invention contains a flour and a swelling agent, preferably an swelling agent in which at least one of the swelling agents is a heat-resistant swelling agent. Spraying a liquid containing an emulsifier onto a powder composition, preferably a flour and a swelling agent, or a powder composition in which flour, a swelling agent and other auxiliary ingredients are made into a homogeneous mixture, while spraying a liquid containing an emulsifier. The gist of the present invention is a method for producing a batter granulation composition, preferably a tempura powder, having a characteristic gas generation amount of 5 ml or more.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing a granulated composition for batter according to the present invention comprises spraying a liquid containing an emulsifier onto a powder composition mainly composed of flour, especially a powder composition containing an expanding agent. It is characterized in that the granulation is carried out while performing. Flour used in the method of the present invention is exemplified by wheat flour and starch. The granulated composition of the present invention may contain only flour or flour and a swelling agent. However, when other auxiliary raw materials used for batter mainly composed of flour are used, the whole amount is contained. That is,
When auxiliary raw materials other than the leavening agent are required depending on the processed flour processed food, a granulated composition containing the entire amount of the necessary auxiliary raw materials is used. If an auxiliary material is added after granulation, the effect of the present invention cannot be obtained. Auxiliary materials are pigments, flavors, egg powder, sugars,
Dextrin, protein, powdered fat and oil, emulsifier, salt, seasoning and the like can be mentioned.

The swelling agent used in the present invention can be used in combination with one or more of swelling agents commonly used for deep-fried food such as tempura and hot cakes.
As these swelling agents, sodium bicarbonate, ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc. may be used alone, or tartaric acid,
Examples thereof include potassium hydrogen tartrate, fumaric acid, sodium fumarate, a combination of calcium monophosphate, calcium phosphate, sodium phosphate, sodium acid pyrophosphate, alum, calcined ammonium alum, glucono delta lactone, ammonium chloride, and the like. It is prepared so that the effect of the swelling agent in the granulated composition can be maintained. Further, at least one of the expanding agents used is preferably a heat-resistant expanding agent. The heat-resistant swelling agent can maintain its effect even after granulation accompanied by addition of a spray liquid and heating, and examples thereof include those coated with lipids and the like. The coated lipids include, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, sunflower oil, olive oil, beef tallow, animal fats such as lard, and hardened fats and shortenings thereof, and the like.
And saturated fatty acids. Among saturated fatty acids, higher fatty acids having a high melting point and having 10 or more carbon atoms, for example, having a melting point of 69.5 ° C.
Stearic acid is exemplified as a preferred coated lipid.

[0013] The effect of the swelling agent in the granulated composition obtained by granulation contributes to the improvement of crispy texture in tempura and good appearance in a flowered state, and to the plumpness in cakes. And the bulging volume is improved, contributing to good appearance, softness, texture, and good melting in the mouth. To achieve these effects, the amount of gas generated from the granulated composition is preferably 5 ml or more, more preferably 8 ml or more.

The amount of gas generated from the granulated composition of the present invention can be measured by using a gas generation amount measuring device (a gas buret, a level bottle, a gas generation flask, a dropping buret, etc.) which is usually used. It is measured by the following method. 350 ml of water as a gas burette and a replacement solution
100 g of sodium chloride in 1 l
g, 2 ml of 0.1% methyl orange reagent solution, and about 50% hydrochloric acid aqueous solution is added until the solution becomes slightly acidic. A 10 g sample is weighed into a gas generating flask, and a dropping buret is connected. 25 ml of an aqueous solution of about 0.7% (w / v) sulfuric acid is put into the dropping burette, connected to the gas generation amount measuring device, and the level bottle is fixed when the scale of the liquid level of the gas buret shows 0 ml. Open the cock of the dropping burette, add the sulfuric acid solution dropwise into the gas generating flask, close the cock immediately after the dropping, shake the gas generating flask for 1 minute, and then cool for 4 minutes. After 4 minutes, the level bottle was moved up and down, and the scale at which the liquid level of the level bottle and the liquid level of the gas burette were almost equilibrium was read, and this was regarded as the gas generation amount (unit: ml).

The granulation method of the present invention is characterized in that granulation is performed while spraying a liquid containing an emulsifier. Granulation is
Any method can be used as long as it is a method of spraying a liquid onto a raw material and granulating while heating, and a granulator capable of efficiently performing these operations is appropriately used. For example, there is fluidized bed granulation in which raw material powder is fluidized with air and a liquid such as water or oil is sprayed and granulated as a spray liquid. It is suitable in that it becomes. As the spray liquid, a liquid prepared by uniformly mixing a liquid substance such as water or oil and fat and an emulsifier is used. When the granulated composition is for deep-fried food such as tempura,
Preferably, water is used for the liquid. Further, for example, in the heating step during granulation in fluidized bed granulation, the heating temperature is 4
Suitable conditions are about 0 ° C. to 120 ° C. and a product temperature in the range of 60 ° C. or lower, or a range in which the effect of the leavening agent is maintained and gluten in the flour is not denatured. In this heating step, a step of granulating while spraying a liquid of 10% to 60% with respect to the raw material powder composition and then drying is exemplified as a suitable condition. The size of the granulated product is not particularly limited, but is preferably in a state of uniform granulation, and preferably in the range of 70 to 400 μm in average particle size.

The emulsifier used in the method of the present invention is a liquid,
Either solid or powder may be used, and examples thereof include sucrose fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, lecithin and the like. The mixing ratio of the emulsifier is within a range for forming a granulated product in which a batter having no stickiness, being uniformly dispersed and having a stable viscosity is obtained, which has extremely good water solubility at the time of batter formation. Emulsifier 0.0 parts
The concentration of the liquid is adjusted so that the content is 1 to 1.00 part by weight, preferably 0.01 to 0.5. When a liquid obtained by mixing and dissolving the emulsifier in water is used as a spray liquid, if necessary, the emulsifier is heated to a temperature at which the emulsifier is easily dissolved.

[0017]

[Function] By granulating while spraying a liquid containing an emulsifier, the emulsifier-containing liquid is uniformly sprayed, so that the emulsifier is evenly dispersed on the surface of the powder and acts on starch and protein of flour. It is easy to exist. Due to the presence of the emulsifier, the effect of dissolving water during batter formation is significantly improved. Furthermore, it is thought that this existence state suppresses excessive gluten formation during batter formation and forms a structure capable of retaining gas generated by the swelling agent. The emulsifier can effectively exhibit functions such as good feel and good dissolution in the mouth and suppression of changes over time due to starch aging. These effects are obtained by spraying, and the effects of the present invention cannot be obtained by mixing and granulating flour and an emulsifier. The granulated composition obtained by the production method of the present invention has an extremely good solubility in water, has no lumps, can be uniformly dispersed, and can form a batter having a stable viscosity. In addition, the granulated composition is free of powder and has good flowability, is easily weighed with a measuring cup or the like at the time of batter preparation, and has improved workability. Can be formed.

[0018]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Examples 1 and 2 <Preparation of Granulated Composition for Batter (Tempura Flour)> A powder composition was prepared by mixing all the ingredients shown in Table 1 except for the emulsifiers of the raw materials, and added to water. Granulation was performed while spraying the liquid in which the emulsifier was mixed and dissolved to prepare a granulated composition. The spray liquid has a liquid amount of about 40% by weight based on the total amount of the powder as a raw material,
The emulsifier content was adjusted to be the blending amount shown in Table 1 and sprayed. The granulation is performed by using a fluidized bed granulating apparatus and granulating and drying while spraying the spray liquid in a fluidized bed with hot air of 70 ° C. to obtain a granulated product composition for 60 minutes. Was.

Comparative Examples 1 to 3 The following granulated compositions were prepared according to the formulations shown in Table 1. Comparative Example 1: Raw materials containing an emulsifier were mixed, and a powder mixture was sprayed with water to obtain a granulated composition for batter. Comparative Example 2: A powder mixture obtained by mixing wheat flour and an emulsifier in advance was granulated by spraying water, and then other auxiliary raw materials were added later to obtain a batter composition. Comparative Example 3: Raw materials containing an emulsifier were mixed, and a powder mixture was sprayed with water to obtain a granulated composition for batter.

<Production of Tempura Using Batter Composition> 150 parts of water was added to 100 parts of the batter granulated composition (tempura powder) obtained in Examples 1 and 2 and Comparative Examples 1 and 2. A batter was prepared, and the batter was immersed in shrimp to allow the rollers to adhere, and then fried in salad oil heated to 170 to 180 ° C for 2 minutes to produce shrimp tempura. The batter composition, the batter, and the obtained shrimp tempura were scored by 20 panelists according to the following evaluation criteria, and the total score was calculated. The evaluation was performed by a relative evaluation using Comparative Example 1 as a control.

[0022]

[Table 1] * Swelling agent A: sodium bicarbonate [sodium bicarbonate, Okuno Pharmaceutical
Swelling agent B: Top baking powder deluxe (heat resistant swelling agent) [manufactured by Okuno Pharmaceutical Co., Ltd.] Emulsifier: sucrose fatty acid ester [manufactured by Mitsubishi Chemical Corporation] <Evaluation criteria> +2: good +1 : Moderately good 0: Normal (same as control) -1: Moderately bad -2: Bad

An emulsifier was added in advance as in Examples 1 and 2.
By granulating while spraying the dissolved liquid onto the powder composition of the raw material, a granulated composition of excellent quality as a tempura powder can be obtained. On the other hand, even when only the emulsifier and flour are granulated as in Comparative Example 2 to form a batter composition, the powdering, fluidity and water solubility are not improved, and the quality of shrimp tempura is comparative example 1 (control). Results were inferior. In Comparative Example 3, the effect of the swelling agent was not maintained, and the quality was inferior.

[0024]

Industrial Applicability According to the processed flour food mainly comprising flour such as wheat flour and also containing an inflating agent and forming a batter, the physical properties of the flour are improved, the fluidity is excellent, and there is no dusting. It is possible to provide a method for producing a granulated composition for batter having extremely good water solubility during formation. The effect of the leavening agent is maintained during heating, the function of the emulsifier can be effectively exerted, the texture is improved, and a method for producing a granulated composition for batter to provide a flour product with good taste is provided. Can be provided.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Makoto Sato 2-4-10 Higashi-Owada, Ichikawa-shi, Chiba Pref. Food Development Center, Showa Industrial Co., Ltd. (72) Michiyo Senba 2-20-2 Hinode, Funabashi-shi, Chiba Showa Sangyo Co., Ltd. F-term (reference) 4B025 LB04 LB05 LK01 LK07 LP07 4B035 LC03 LE17 LK05 LK13 LK15

Claims (6)

[Claims] 1. A method for producing a granulated composition for batter, comprising granulating a powder composition while spraying a liquid containing an emulsifier. 2. The method for producing a granulated composition for batter according to claim 1, wherein the powder composition contains flours and an expanding agent. 3. The granulated composition for batter according to claim 1, wherein the powder composition is a mixture of flour and swelling agent, or flour, swelling agent and other auxiliary materials in a uniform mixture. Method of manufacturing a product. 4. The method according to claim 2, wherein at least one of the expanding agents is a heat-resistant expanding agent. 5. The method according to claim 1, wherein the amount of gas generated from the granulated composition is 5 ml or more. 6. The method for producing a granulated composition for batter according to claim 1, wherein the granulated composition is tempura flour.