JP2013183642A - Powder raw material for fry batter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder raw material for fry batter capable of providing fried food which has an excellent flower-blooming appearance and light and crispy texture immediately after oil cooking and the time-related deterioration in texture of which can be suppressed.SOLUTION: A powder raw material for fry batter includes: a sucrose ester preparation which is obtained by spray drying a dispersion liquid containing a combination of (A) sucrose fatty acid ester meeting the following conditions (a) and (b), and (B) saccharides; and (C) an expansion agent. (a) The aliphatic acid is a 14-22C saturated fatty acid and/or unsaturated fatty acid. (b) The ester composition comprises: more than 0 wt.% and 40 wt.% or less of a monoester; 5 wt.% or more and less than 100 wt.% of a diester; more than 0 wt.% and 40 wt.% or less of a triester; and more than 0 wt.% and 15 wt.% or less of a tetraester or higher polyester.

Description

  The present invention relates to a raw material for frying batter, and in particular, relates to a raw material for frying batter used when making fried foods such as croquettes, fries, tempura, etc. The present invention relates to a powder raw material for fly batter, which can maintain a light and crispy texture immediately after cooking, which is lost due to residual moisture in food or moisture transfer from the surrounding environment over time.

  In general, fried foods are desired to have a good flowering appearance, to have a light and crunchy texture immediately after oiling, and to have little change in texture over time. However, conventional fried foods are not satisfactory in flowering properties and the texture immediately after oiling is relatively good, but after the oiling, the moisture in the ingredients shifts to the clothing over time. For reasons such as doing, the crispness is lost and it becomes a sticky garment. Therefore, it has been proposed to improve the texture with a granulating composition for batter, which is characterized by granulating a powder composition containing flour and an expanding agent while spraying a liquid containing an emulsifier. (Patent Document 1). In addition, a frozen food that can be squeezed by holding a primary batter and then oiling and then squeezing and oiling a secondary batter has been proposed (Patent Document 2). Or the mixed powder for tempura which contains the modified rice flour which has the predetermined | prescribed property manufactured by applying compressive force etc. to rice grain fork or rice flour is proposed (patent document 3).

JP 2002-171924 A JP 2000-262249 A JP 2010-104246 A

  However, in either case, the operation is complicated, and it is not fully satisfactory in improving flower bloomability and texture.

 The present invention has been made in view of the above circumstances, and its purpose is that the flower bloomability of the appearance is good, and after cooking, the residual moisture in the food or the moisture transfer from the surrounding environment over time, etc. An object of the present invention is to provide a raw material for frying batter that can be lost for a long time and maintain a light and crunchy texture immediately after cooking, and a fried food using the same.

  As a result of extensive research by the present inventors, a sucrose fatty acid ester formulation having a specific composition and a sucrose fatty acid ester preparation obtained by spray-drying a dispersion in which saccharides are dispersed in water, and a fly batter containing a swelling agent By using the powder raw material, it has been found that the flower bloomability of the appearance is good and a light texture that is crisp immediately after cooking is maintained for a long time, and the present invention has been completed.

That is, the present invention provides a sucrose fatty acid obtained by drying a dispersion containing (A) a sucrose fatty acid ester and (B) a saccharide that satisfy the following conditions (a) and (b): It is a first gist that it is a powder raw material for fly batter containing an ester preparation and (C) an expanding agent.
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, Polyester is more than 0% by weight and 15% by weight or less.
The flour raw material for the flybatter of the present invention comprises 0.1% by weight or more and 5.0% by weight or less of the sucrose ester preparation, and (C) a swelling agent of 0.1% by weight or more and 100% by weight of flour. It is preferable to contain 1% by weight.

  The flour raw material for fly batter of the present invention can provide a fried food that is excellent in flower blooming, has a light and crisp texture immediately after oiling, and can suppress deterioration of the texture over time.

  Next, the form for implementing this invention is demonstrated.

  (A) sucrose fatty acid ester satisfying the following conditions (a) and (b), and (B) a sucrose fatty acid ester preparation obtained by drying a dispersion containing saccharides, and (C ) It contains a swelling agent.

The sucrose fatty acid ester of the present invention satisfies the following conditions (a) and (b).
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, Polyester is more than 0% by weight and 15% by weight or less.
The fatty acid constituting the sucrose fatty acid of the present invention has 14 to 22 carbon atoms, but 16 to 18 carbon atoms are preferable in terms of performance, little influence on taste, and easy availability. If the number of carbon atoms is less than 14, it becomes more hydrophilic and the texture cannot be sufficiently maintained, and it may affect the taste. If it exceeds 22, the food becomes more lipophilic. Industrialization becomes difficult due to the fact that the feeling cannot be maintained sufficiently and the raw material costs are high.

  The ester composition of the sucrose fatty acid of the present invention is such that the monoester is more than 0% by weight and 40% by weight or less, the diester is 5% by weight to less than 100% by weight, the triester is more than 0% by weight and less than 40% by weight, tetra The amount of the ester or higher polyester is more than 0% by weight and 15% by weight or less. Preferably, the monoester is 20% by weight to 30% by weight, the diester is 30% by weight to 60% by weight, and the triester is 15% by weight. % To 30% by weight, and the tetraester or more polyester is more than 0% by weight and 15% by weight or less. When the ester composition is out of the above range, for example, if there are too many monoesters, the hydrophilicity becomes high, and conversely, if there are too many triesters or polyesters, the lipophilicity becomes high, and in any case, maintaining the texture The original performance is not demonstrated. In addition, for example, when the diester content is 60% or more, the performance of the present modifier is further enhanced, but advanced purification is required, resulting in excessive production costs, which may cause cost restrictions in actual use. There is.

  The HLB value of the sucrose fatty acid ester of the present invention is preferably 3 or more and 7 or less, more preferably 5 or more and 6 or less. Even if the HLB value is less than 3 or more than 7, the texture improvement effect is not sufficient. HLB is a value representing the degree of affinity of a surfactant with water and oil (an organic compound insoluble in water), and the higher the value, the stronger the hydrophilicity.

  The sucrose fatty acid ester of the present invention can be obtained using a known synthesis method. In general, the method is an esterification reaction between sucrose and fatty acid methyl, but using a compatible solvent of sucrose and fatty acid methyl (usually DMF) and heating under reduced pressure using potassium carbonate as a catalyst. A method of reacting, a method of heating sucrose and fatty acid methyl with water and a large amount of emulsifier (soap) to form a microemulsion, dehydrating this under reduced pressure, and adding potassium carbonate as a catalyst to react. Representative. Moreover, the method of making sucrose and fats and oils directly heat-react using potassium carbonate as a catalyst can also be utilized. By removing excess sucrose and solvent from the obtained reaction product, fractionating it over a silica gel column using chloroform-methanol as a developing solvent, and re-blending each obtained fraction into the intended formulation The sucrose fatty acid ester of the present invention can be prepared. It can also be obtained by fractionating a commercially available sucrose fatty acid ester mixture by the above-mentioned method, and re-blending each of the obtained fractions according to the formulation of the present invention. Furthermore, after dissolving a commercially available sucrose fatty acid ester in hexane, ethanol and water are added, and by adjusting the amount ratio of ethanol and water, the components beyond the diester of sucrose fatty acid ester are concentrated in the hexane phase. What was obtained by this can also be used.

  Although it is not certain about the mechanism by which the raw material for frying batter of the present invention gives the fried food a crisp and light texture, it can be estimated as follows. That is, various components in the dough interact with sucrose fatty acid esters, and each component is more finely and uniformly dispersed in the dough. In addition, the sucrose fatty acid ester in the dough promotes the substitution of moisture and frying oil during oil dripping and quickly reduces moisture. Furthermore, the surface tension of air and water is reduced by the addition of sucrose fatty acid ester, and fine bubbles are formed in the dough by the stirring operation. As a result, the dough structure after oiling becomes porous. In addition, sucrose fatty acid esters are generally known to interact with gluten and starch, and are thought to densify the gluten network and affect starch gelatinization and aging. It is considered that the above effects act in combination and show a light texture.

  The (B) saccharide of the present invention is not particularly limited, and specific examples include monosaccharides, disaccharides, polysaccharides, sugar alcohols and the like. These may be used alone or in combination of two or more. Specifically, examples of the monosaccharide include glucose, fructose, and galactose. Examples of disaccharides include sucrose, lactose, trehalose, and maltose. Examples of polysaccharides include dextrin, starch, and pectin, and examples of sugar alcohols include sorbitol, xylitol, and maltose. In addition, the above-mentioned starch contains the decomposition product. That is, examples of the starch include wheat starch, potato starch, corn starch, and tapioca starch, and the starch degradation product is the above-mentioned starch hydrolyzate. Wet heat starch can also be used. Of the saccharides, dextrin (DE = 2 to 30%) is preferable in that it is relatively inexpensive and easily available and has little influence on taste.

  Although the (C) expansion | swelling agent of this invention is not specifically limited, Deep-fried foods, such as tempura, can also be used combining 1 type or multiple types of the expansion agent normally used for a hot cake etc. As these swelling agents, sodium hydrogen carbonate, ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc. are used alone, or as these agents, tartaric acid, potassium hydrogen tartrate, fumaric acid, sodium fumarate, monocalcium phosphate, calcium phosphate , Sodium phosphate, sodium acid pyrophosphate, calcined alum, calcined ammonium alum, glucono delta lactone, ammonium chloride and the like. Among these, what combined the acidic agent with sodium hydrogencarbonate is preferable.

  The mixing ratio of the component (A) sucrose fatty acid ester and the component (B) saccharide in the sucrose fatty acid ester preparation of the present invention is not particularly limited, but the component (A) is 5 to 80% by weight, and the component (B) is 20 It is preferably -95% by weight for obtaining good dispersibility in cold water. More preferably, the component (A) is 10% by weight to 60% by weight, and the component (B) is 40% by weight to 90% by weight. When component (A) is less than 5% by weight, there is a possibility that the amount added to food increases because there are few active ingredients, and when it is 80% by weight or more, dispersibility in cold water or the like is not good, and spray drying May also be difficult.

The sucrose fatty acid ester preparation of the present invention is produced by a step of preparing a dispersion comprising (A) a sucrose fatty acid ester and (B) a saccharide, and a step of drying the dispersion.
The dispersion of the present invention is prepared by mixing (A) sucrose fatty acid ester, (B) saccharide and water to prepare these aqueous dispersions. Specifically, from 100 parts by weight of (A) sucrose fatty acid ester and (B) total amount of saccharide (solid content), 100 parts of water (the total amount of the solids is 50%) to 900 parts (the total amount of solids). For 10 minutes) and stirring and mixing until a stable dispersion is obtained. Stirring can be performed by ordinary stirring means such as a homomixer (disper blade).

  The drying step of the present invention can be performed by a conventionally known method. In other words, vacuum drying, freeze drying, spray drying, and a method of boiled and crystallized with appropriate stirring and dried. When spray drying is performed, drying is preferably performed under the conditions of an intake air temperature of 90 to 200 ° C., an exhaust gas temperature of 50 to 100 ° C., and an atomizer rotation speed of 12000 to 20000 rpm. The sucrose fatty acid ester preparation of the present invention is obtained by undergoing a drying step, and the present invention can be obtained by simply mixing (A) sucrose fatty acid ester and (B) saccharide in powder form. Such effects cannot be obtained.

  The sucrose fatty acid ester preparation of the present invention and the (C) swelling agent can be mixed by an ordinary powder mixing method.

  Other emulsifiers can be blended in the raw material for flybatter of the present invention within a range not impairing the effects of the present invention. Specifically, glycerin mono fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like can be raised.

  The flour raw material for flybatter of the present invention comprises 0.1% by weight or more and 5.0% by weight or less of the sucrose fatty acid ester preparation, and (C) a swelling agent of 0.1% by weight or more with respect to 100% by weight of wheat flour. 2.1 wt% or less is preferable. When the blending amount of the sucrose fatty acid ester preparation is less than 0.1% by weight, there is a problem that a sufficient reforming effect cannot be obtained, and when it exceeds 5.0% by weight, the effect reaches its peak and the cost is reduced. It may increase and cause economic disadvantages. (C) When the blending amount of the swelling agent is less than 0.1% by weight, there is a problem that a sufficient reforming effect cannot be obtained, and when it exceeds 2.1% by weight, there is a problem that the taste is pungent. Arise. The more preferable amount of the sucrose fatty acid ester preparation is 0.5% by weight or more and 2.0% by weight or less, and the more preferable amount of the (C) swelling agent is 1.0% by weight or more and 1.5% by weight or less. is there.

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further more concretely, this invention is not limited to these Examples. In Examples and Comparative Examples, parts and% are based on weight unless otherwise specified.
[Manufacture of sucrose fatty acid ester preparations]
166.5 mmol of sucrose, 234.5 mmol of methyl stearate and 0.438 g of potassium carbonate were dissolved in 374.7 g of DMSO and reacted at 90-100 ° C. under reduced pressure for 5 hours. After distilling off the solvent, sucrose fatty acid ester was obtained through purification and drying. This ester composition was subjected to gel permeation chromatography (detector: RI-71 manufactured by Shodex, pump: LC-6A manufactured by Shimadzu, column: MEGAPAK GEL 201F and 201FP manufactured by JASCO, flow rate: 3 ml / min, eluent: When analyzed by THF (hereinafter referred to as GPC), it was 32.0% monoester, 36.7% diester, 22.0% triester, and 9.3% polyester more than tetraester.
The sucrose fatty acid ester thus obtained and dextrin (DE = 22%) (Sandeck # 250, manufactured by Sanwa Starch Kogyo Co., Ltd.), which is 1.9 times the weight of the sucrose fatty acid ester, are used as the sucrose fatty acid. After being dispersed in pure water 17 times the amount of ester at room temperature, it was heated and dissolved at 70 ° C. Thereafter, it was homogenized with a high-pressure homogenizer (Homogenizer H3-1B, Sanmaru Machinery Co., Ltd., 15 MPa) and spray-dried (centrifugal spray dryer SA-5 type, manufactured by Hirano Kogyo Co., Ltd., drying conditions: intake temperature 150 ° C., exhaust temperature 70 And sucrose fatty acid ester formulation (35% sucrose fatty acid ester, 65% dextrin).
[Evaluation with fried balls]
The raw materials co-tested for evaluation are as follows.
Soft flour: Nisshin Seifun Co., Ltd. Product name: Nisshin Flour Baking Powder: Nisshin Seifun Co., Ltd. Product name: Nisshin Baking Powder Sucrose fatty acid ester: Daiichi Kogyo Seiyaku Co., Ltd. Product name: DK Ester F- 50
(Adjustment of fried balls)
Example 1-1
381 parts of weak flour, 1.14 parts of sucrose fatty acid ester preparation and 0.38 part of baking powder were mixed and cooled to 10 ° C., then 617 parts of water at 10 ° C. was added, and a mixer (Hobart Food Mixer manufactured by Hobart Japan Co., Ltd.) N-50) and stirred at stage 1 for 1 minute to adjust the batter. The obtained batter was oiled at 175 ° C. for 45 seconds to prepare fried balls.
Example 1-2
Fried balls were prepared in the same manner as in Example 1-1 except that the amount of the sucrose fatty acid ester preparation was 3.26 parts.
Comparative Example 1-1
After cooling 381 parts of weak flour to 10 ° C., 617 parts of water at 10 ° C. was added and stirred with stage 1 for 1 minute in a mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.) to adjust the batter. The obtained batter was oiled at 175 ° C. for 45 seconds to prepare fried balls.
Comparative Example 1-2
381 parts of weak flour and 0.38 parts of baking powder were mixed and cooled to 10 ° C., then 617 parts of water at 10 ° C. was added, and stage 1 was performed with a mixer (Hobart Food Mixer N-50, manufactured by Hobart Japan Co., Ltd.) for 1 minute. Stir and adjust the batter. The obtained batter was oiled at 175 ° C. for 45 seconds to prepare fried balls.
Comparative Example 1-3
381 parts of weak flour and 1.14 parts of sucrose fatty acid ester preparation were mixed and cooled to 10 ° C., then 617 parts of water at 10 ° C. was added, and stage 1 was performed with a mixer (Hobart Food Mixer N-50, manufactured by Hobart Japan Co., Ltd.). The batter was adjusted by stirring for 1 minute. The obtained batter was oiled at 175 ° C. for 45 seconds to prepare fried balls.
Comparative Example 1-4
Fried balls were prepared in the same manner as in Example 1-1 except that the sucrose fatty acid ester preparation was changed to sucrose fatty acid ester.
(Evaluation of fried balls)
Immediately after oiling, visual appearance and texture were evaluated based on the following evaluation criteria.
Further, after eating at 25% humidity and a temperature of 25 ° C. for 1 hour, the food was eaten again to evaluate the texture. The evaluation results are shown in Table 1.
<Food texture evaluation>
Sensory evaluation and evaluation by a rheometer were performed. The rheometer used Yamaden Leoner RE3305S, and the texture was evaluated from the figure obtained by the measurement of breaking strength.
<Measurement conditions>
Load cell 20kgf, 30mmφ cylindrical plunger, table moving speed = 1cm / min,
100% distortion
<Evaluation criteria for flowering ability>
○: Flat vertically long shape △: Flat vertically long but slightly rounded ×: Rounded and spherical <texture>
Sensory evaluation 5: Very crisp 4: Very crisp 3: Slight crisp 2: Not very crisp 1: Not crisp at all
Evaluation by rheometer 5: Very large amplitude and number of waves of differential curve obtained from load and strain rate 4: Large number of amplitude and wave of differential curve obtained from load and strain rate 3: Load and strain rate The amplitude and wave number of the differential curve obtained from the above are slightly 2: The amplitude and wave number of the differential curve obtained from the load and strain rate are not so much 1: The amplitude and wave of the differential curve obtained from the load and strain rate There is no number

As shown in Table 1, when baking powder (swelling agent) and a sucrose fatty acid ester preparation are not blended (Comparative Example 1-1), when a sucrose fatty acid ester preparation is not blended (Comparative Example 1-2), it is an example product. On the other hand, the flower bloomability and the texture immediately after oiling and after 1 hour are inferior, and when no baking powder is added (Comparative Example 1-3), the flower bloomability is good, but the texture is inferior. When the sugar fatty acid ester preparation was changed to a sucrose fatty acid ester (Comparative Example 1-4), the flower bloom and texture were slightly inferior to those of the Example products. In addition, the present inventors have confirmed that the same effect is obtained even in a blending amount other than the blending amounts described in Examples 1-1 and 1-2.
[Evaluation in shrimp heaven]
Example 2-1
After mixing 98.7 parts of weak flour, 0.3 part of sucrose fatty acid ester preparation and 1.0 part of baking powder and cooling to 10 ° C., 140 parts of 10 ° C. water was added, and a mixer (Hobart, Hobart Japan Co., Ltd.) was added. The batter was adjusted by stirring at stage 1 for 1 minute with a food mixer N-50). The batter was attached to shrimp (black tiger, stripped) and oiled at 175 ° C. for 2 minutes to prepare shrimp heaven.
Example 2-2
Shrimp heaven was prepared in the same manner as in Example 2-1, except that the amount of the sucrose fatty acid ester preparation was 2.0 parts.
Comparative Example 2-1
After 100.0 parts of the flour was cooled to 10 ° C., 140 parts of 10 ° C. water was added, and the mixture was stirred with stage 1 for 1 minute with a mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.) to adjust the batter. The batter was attached to shrimp (black tiger, stripped) and oiled at 175 ° C. for 2 minutes to prepare shrimp heaven.
Comparative Example 2-2
After mixing 99.5 parts of weak flour and 0.5 part of sucrose fatty acid ester preparation and cooling to 10 ° C, 140 parts of water at 10 ° C was added to the mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.). Then, the stage 1 was stirred for 1 minute to adjust the batter. The batter was attached to shrimp (black tiger, stripped) and oiled at 175 ° C. for 2 minutes to prepare shrimp heaven.
Comparative Example 2-3
After mixing 99.0 parts of weak flour and 1.0 part of baking powder and cooling to 10 ° C., 140 parts of water at 10 ° C. was added and stage 1 was added in a mixer (Hobart Food Mixer N-50 manufactured by Hobart Japan Co., Ltd.). Stir for 1 minute and adjust the batter. The batter was attached to shrimp (black tiger, stripped) and oiled at 175 ° C. for 2 minutes to prepare shrimp heaven.
Comparative Example 2-4
Shrimp tempura was prepared in the same manner as Comparative Example 2-3 except that the baking powder was changed to sucrose fatty acid ester.
(Evaluation of shrimp heaven)
The evaluation of flowering ability was evaluated by appearance based on the following evaluation criteria. The texture was evaluated in the same manner as for the fried balls. The evaluation results are shown in Table 2.
<Evaluation criteria for flowering ability>
○: Good △: Effect is inadequate, but ×: Poor

As shown in Table 2, when baking powder and sucrose fatty acid ester preparation are not blended (Comparative Example 2-1), when baking powder is not blended (Comparative Example 2-2), when sucrose fatty acid ester preparation is not blended ( Comparative Example 2-3) When baking powder and sucrose fatty acid ester preparation were not blended, but sucrose fatty acid ester was blended, the results were inferior to flowering properties and texture with respect to Example products. In addition, the present inventors have confirmed that it has the same effect also in compounding amounts other than the compounding amounts described in Examples 2-1 and 2-2.

The raw material for frying batter in the present invention can be used for the purpose of improving the appearance and texture of the whole fried food. Specifically, it is a tempura garment, or a batter serving as a fried ball, ingredients of fried or cutlet and bread crumbs It can be blended into dough doughs such as batters, fried dumplings and spring rolls, fried bread, donuts, karinto, fried arabe and fried rice crackers, and snacks.

Claims (2)

(A) sucrose fatty acid ester that satisfies the following conditions (a) and (b), and (B) a sucrose ester preparation obtained by drying a dispersion containing saccharides, and (C) A powder raw material for fly batter characterized by containing a swelling agent.
(A) The fatty acid is a saturated fatty acid having 14 to 22 carbon atoms and / or an unsaturated fatty acid.
(B) The ester composition is such that the monoester is more than 0% by weight and not more than 40% by weight, the diester is not less than 5% by weight and less than 100% by weight, the triester is more than 0% by weight and not more than 40% by weight, Polyester is more than 0% by weight and 15% by weight or less. The sucrose ester preparation is contained in an amount of 0.1% by weight or more and 5.0% by weight or less and (C) a swelling agent in an amount of 0.1% by weight or more and 2.1% by weight with respect to 100% by weight of wheat flour. The flour raw material for fly batter according to claim 1.