JP2013085478A - Batter mixed with rice raw material and fried food prepared using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide batter mixed with a rice raw material, to be used for preparing fried food to soften texture, and improve crispiness and melting feeling in the mouth.SOLUTION: Water soluble soybean polysaccharide are added to the batter mixed with a rice raw material to soften texture (especially chewing end part) after cooking with oil, and improve crispiness and melting feeling in the mouth, and also to suppress lowering in softness after frying, in crispiness, and in good melting feeling in the mouth.

Description

The present invention relates to a batter containing rice ingredients and fried foods prepared using the batter.

  Japan's food self-sufficiency rate has declined significantly since the war, at around 40% on a calorie basis. In particular, 86% of wheat for food depends on imports, and it is one of the grains that is greatly affected by the supply capacity of other countries. Furthermore, in recent years, the price of flour has continued to rise greatly, and rice flour has attracted attention as an alternative to flour. Various processed foods using rice flour instead of wheat flour have been developed so far.

  Examples of foods that are a perfect substitute for wheat flour or that have been replaced with rice flour include fried foods such as tempura and croquettes. It is known that by using an appropriate amount of rice raw material for the dressing of these fried foods, the absorption rate of oil is lower than that of flour alone, and it is refreshingly healthy (Non-Patent Document 1). . In addition, by using a batter containing rice flour and an emulsifier, a technique (Patent Document 1) that reduces the texture of freshly-fried clothing, and after blending with modified rice flour, time passes. There is also disclosed a technique (Patent Document 2) that can maintain sakumi to some extent with less stickiness of clothing.

  In addition, as a method for improving the quality of the texture of fried clothing, a technique for reducing the texture of the fried clothing and making it crispy by a method of adding water-soluble soybean polysaccharide (Patent Document 3) is disclosed.

JP-A-6-46783 JP 2010-104246 A Japanese Patent Laid-Open No. 11-169117

Shih, F., and Daigle, K., Oil uptake properties of fried batters from rice flour.J. Agric. Food Chem., 1999, 47 (4), p1611

  If the amount of the rice raw material is small, moderate hardness can be imparted and a good crispy texture improvement effect can be obtained. However, as the blending amount increases, the crisp hardness becomes conspicuous, and with such crisp hardness, the crispness and mouth melting worsen, resulting in an unpleasant texture for fried foods. There is. Patent Document 3 discloses a technique for imparting a crispy texture to deep-fried clothes. However, there is still no known technique for suppressing the hardening of clothes such as deep-fried clothes containing rice ingredients, improving the crispness and improving the melting of the mouth. However, a technology that is soft, crisp and well melted even when blended with rice raw materials has been desired.

  As a result of intensive studies to solve these problems, the present inventors have added a water-soluble soybean polysaccharide to a batter containing a rice raw material, so that the texture after oil preparation (particularly at the end of chewing) ) Became soft, and it was found that crispness and melting of the mouth could be improved, and that the soft feeling after frying, good crispness and good melting of the mouth could be suppressed, and the present invention was completed.

That is, the present invention
(1) A rice raw material-blended batter characterized by containing a water-soluble soybean polysaccharide.
(2) The batter according to (1), wherein the mixing ratio of the rice raw material is 20% by weight or more in the solid content of the batter.
(3) The batter according to (1) or (2), wherein the content of the water-soluble soybean polysaccharide is 0.1 to 5% by weight in the solid content of the batter.
(4) Fried foods prepared using the batter described in (1) to (3).
It is.

  According to the present invention, the crispness and hard and unfavorable texture of fried foods prepared with a batter containing rice ingredients can be softened, crisp and improved in melting. Moreover, it can suppress that the soft feeling after frying, the goodness of a crisp, and the goodness of a mouth melting fall.

The present invention will be specifically described.
(Rice batter with rice ingredients)
The rice raw material blending batter of the present invention contains a rice raw material and a water-soluble soybean polysaccharide, and can be added to the powdered clothing material containing the rice raw material and the water-soluble soybean polysaccharide as a form thereof or the clothing material thereof. Slurry garments, rice raw materials, and slurry garments containing an aqueous solution of a water-soluble soybean polysaccharide or slurry garments made by adding water to the garments are included. The rice raw material blending batter of the present invention is appropriately attached to ingredients and used for fried foods.

As raw materials for batters containing rice ingredients, in addition to rice ingredients and water-soluble soybean polysaccharides, grain ingredients such as wheat flour and starch, seasonings such as salt, sugar and powdered soy sauce, spices such as black pepper, emulsifiers and swelling agents In addition, food additives such as gum can be appropriately blended and used, and liquid raw materials such as water, milk and eggs can be blended.
Specific examples of batters containing rice ingredients include clothes for fried foods. Fried foods are not limited to tempura and croquettes, but also foamy fabrics such as so-called fritter clothing, and American dog clothing combined with cereal ingredients and inflating agents and sugars. Including dough. Also included are batters that are used to connect the fly and clothing for so-called clothing.

(Raw material)
The rice raw material in the present invention is rice flour obtained by pulverizing brown rice, polished rice or the like. As the rice, either sticky rice or sticky rice can be used. One or more of these rice raw materials can be used in combination. Examples of the method for pulverizing the rice raw material include a roll mill, a pin mill, and an airflow pulverizer, but both wet and dry methods can be used. The grain size of the rice raw material is not particularly limited. There is no problem using commercially available rice flour.
As the amount of rice ingredients in the batter increases, the crunchy hard texture tends to become stronger, and the crispness and mouth melt tend to worsen. Water-soluble soybean polysaccharides are particularly effective in improving such texture. Have From this point of view, the amount of the rice raw material is preferably high in the batter, and the amount of the rice raw material is preferably 20% by weight or more in the solid content of the batter.

(Water-soluble soybean polysaccharide)
The water-soluble soybean polysaccharide of the present invention refers to a water-soluble polysaccharide extracted from soybean. The method for producing the water-soluble soybean polysaccharide is not particularly limited. For example, after adding water to raw materials such as okara and defatted soybean, which are by-products during the production of tofu and separated soybean protein, the pH is 3 to 7, preferably after extraction at a temperature near the isoelectric point of the protein of 4-6, preferably at a temperature exceeding 100 ° C., and removing the insoluble fraction by solid-liquid separation, for example, with a centrifuge Can be obtained. As a raw material for the water-soluble soybean polysaccharide, okara obtained in the process of producing isolated soybean protein is preferred.
The water-soluble soybean polysaccharide thus obtained can be used in the form of a powder or an aqueous solution, and the filtrate obtained by purifying the extract filtrate or the extract filtrate is directly added to the rice raw material blending batter. You may use it, and what dried the extract filtrate and the refined extract filtrate may be used.

(Addition amount of water-soluble soybean polysaccharide)
The addition amount of the water-soluble soybean polysaccharide is preferably 0.1 to 5% by weight, more preferably 0.3 to 4% by weight, even more preferably, based on the dry weight of the water-soluble soybean polysaccharide in the solid content of the rice raw material blender batter. 0.5 to 4% by weight is appropriate. If the amount of water-soluble soybean polysaccharide added is too small, the desired texture may not be obtained, and if the amount is too large, the clothes may become hard and unfavorable as a texture of fried food. .

(Method for adding water-soluble soybean polysaccharide)
The method for adding the water-soluble soybean polysaccharide is not particularly limited, and any method can be selected as long as it is an addition method in which the water-soluble soybean polysaccharide is uniformly mixed in the rice raw material blending batter. For example, it may be added by mixing powder together with other dry raw materials, or may be added after preparing an aqueous solution in advance. Moreover, it can also add later to the batter after preparation.

(Fried food)
The fried foods produced by the present invention are foods that can be fried in high-temperature oil by attaching a rice raw material-mixed batter added with the water-soluble soybean polysaccharide of the present invention to ingredients such as meat, fish and vegetables I mean. Examples of fried foods include croquettes, tonkatsu, fried shrimp, fritters, fried chicken, chicken nuggets, American docks, tempura, kakiage, and fried balls.
Fried foods manufactured using rice raw material blended batter has a hard texture as, for example, crisp, poor crispness, melted mouth, but by using rice raw material blended batter added with the water-soluble soybean polysaccharide of the present invention Even if rice ingredients are highly blended in the batter, the texture is soft, crisp, and melted in the mouth. Moreover, also when preserve | saving after frying, it can suppress that the softness, crispness, and the meltability of a mouth fall. It also has the effect of suppressing aging over time.

  Examples are described below. However, the technology of the present invention is not limited to these. In addition, the part in an example means a weight reference | standard.

(Comparative Examples 1-7)
When rice flour was blended in a batter as a rice raw material, the effect on the texture when the blending amount was changed was confirmed.
Based on the formulation shown in Table 1, batter containing rice flour mixed with 30 minutes of stirring with a juicer mixer (BM-FS08, manufactured by ZOJIRUSHI CORP.) After adding cold water to the dry ingredients that have been powder mixed beforehand Prepared.
Next, fried balls were prepared by oil-sealing batters prepared in each formulation with rapeseed oil at 175 ° C. for 2 minutes. The fried balls were oiled, allowed to stand at room temperature for 1 hour and cooled, then sensory evaluation was performed to confirm the presence or absence of a hard texture.

(*1)揚げ玉の官能評価： ○：バリバリとした硬い食感はなく良好 ×：バリバリとした硬い食感
(Table 1) Sensory evaluation of fried balls prepared using batter formulation (parts) and batter

(* 1) Sensory evaluation of fried balls: ○: Good without crunchy hard texture ×: Hard texture with crunchy

  As shown in the sensory evaluation of Table 1, when the blending amount of rice flour in the solid content of the batter was up to about 15% by weight, it did not give a crunchy texture due to the blending of rice flour. However, when the blending amount of rice flour is 20% by weight or more in the solid content of the batter, the crunchy hardness due to rice flour will become conspicuous, and the texture of fried food will not be very suitable such as crispness and poor melting of the mouth. It was. In the comparison of Comparative Examples 5 to 7, the hardness of the comparative example 7 was stronger, and when the amount of the rice flour was large, the texture was more unfavorable.

(Comparative Example 8, Examples 1-5)
Based on the formulation in Table 2, a batter to which water-soluble soybean polysaccharide (trade name: Soya Five-S, manufactured by Fuji Oil Co., Ltd.) was added was prepared in the same manner as in Comparative Examples 1-7. Next, fried balls were prepared from the batters prepared by the respective formulations in the same manner as in Comparative Examples 1 to 7, and sensory evaluation was performed.

(Table 2) Batter formulation 2 (parts)

  Sensory evaluation was conducted by a blind test with seven panelists. Comparative Example 8 was set to 0 points as a reference, and was evaluated comprehensively from the texture such as hardness, crispness, melted mouth, etc., 3 points that were much better than Comparative Example 8 and -3 points that were very bad Was scored and evaluated by the average score of each panel. The evaluation criteria for sensory evaluation are shown in Table 3.

(Table 3) Evaluation criteria for sensory evaluation

The results of sensory evaluation are shown in Table 4. The texture of the fried ball of Comparative Example 8 in which 40% by weight of rice flour was blended in the solid content of the batter was very crispy and hard, and it felt that it remained on the teeth forever. However, in Examples 1 to 5 to which water-soluble soybean polysaccharide was added, compared with Comparative Example 8, especially at the end of chewing, soft and crisp, good mouth melt feeling, good texture of fried balls there were.
As the addition amount of the water-soluble soybean polysaccharide, the effect of the present invention was felt from 0.1% by weight, but 0.5% by weight was even better, and 1-3% by weight was the best result. On the other hand, with the addition of 5% by weight, the hardness increased strongly, and the texture was inferior compared with the addition of 1 to 3% by weight.
Therefore, in a system using a batter with a high blend of rice flour, the addition of water-soluble soybean polysaccharide does not give a crunchy hard texture, but a soft, crisp and well-melted fried ball is obtained. It was confirmed.

(Table 4) Sensory evaluation result 2 of fried balls

(Comparative Example 9, Examples 6-7)
Based on the formulation shown in Table 5, a batter to which water-soluble soybean polysaccharide (trade name: Soya Five-S, manufactured by Fuji Oil Co., Ltd.) was added was prepared in the same manner as Comparative Examples 1-7.
Potato croquette is attached to about 40 g of medium seeds with about 12 g of batter liquid prepared in each formulation, about 5 g of raw bread crumbs (6 mesh pass) on top, and rapeseed oil at 175 ° C. for 4 minutes 30 seconds. It was prepared by doing. Sensory evaluation was performed on potato croquettes immediately after oil conditioning and on potato croquettes left in an open system at room temperature for 5 hours.

(Table 5) Composition of croquette batter (parts)

(Sensory evaluation of potato croquettes)
Sensory evaluation of potato croquettes was conducted by 8 panelists. Each panel scored according to the five-step criteria shown in Table 6, and evaluated based on the average score.

(Table 6) Sensory evaluation criteria for potato croquettes

The results of sensory evaluation are shown in Table 7. Immediately after fried, any of the potato croquettes of Examples 6 and 7 and Comparative Example 9 had a good texture, and no significant difference was observed. However, after 5 hours, the texture of the clothing of Comparative Example 9 was poor in crispness and poor in melting in the mouth, and also felt firm.
On the other hand, in Example 6 and Example 7 to which water-soluble soybean polysaccharide was added, there was a tendency that a soft and crisp texture was maintained even after 5 hours. It was confirmed that the effect of suppressing the deterioration of the meltability of the mouth was high. Examples 6 and 7 also had an effect of suppressing the aging of the texture over time.

(Table 7) Sensory evaluation results of potato croquettes

Claims (4)

A batter containing rice ingredients characterized by containing water-soluble soybean polysaccharides. The batter according to claim 1, wherein the blending ratio of the rice raw material is 20% by weight or more in the solid content of the batter. The batter according to claim 1 or 2, wherein the content of the water-soluble soybean polysaccharide is 0.1 to 5% by weight in the solid content of the batter. Fried foods prepared using the batter according to claim 1.