JP2022059752A - Batter mix containing dry vegetable - Google Patents

Abstract

To provide a batter mix with excellent adhesiveness capable of improving a texture of a clothing and of suppressing temporal texture deterioration.SOLUTION: A batter mix containing 1 mass% or larger and 25 mass% or smaller of vegetable having a magnitude remaining on a sieve with an opening of 200 μm of a sieve with a dry opening 10 mm such that a moisture value is 15 mass% or smaller. Examples of vegetables include potatoes, pumpkin, carrots, cabbage, garlic, ginger, etc.SELECTED DRAWING: None

Description

The present invention relates to a batter mix containing dried vegetables.

It is known to use powders such as dried vegetables for batters in order to improve the texture of fried food batter.
For example, it is known that a dry powder of pumpkin is used as a batter solution in order to obtain a batter that is well-drained, has a soft texture, and has excellent crunchy texture (see, for example, Patent Document 1).
Further, with the object of providing fried foods having an improved texture (juiciness of fillings, crispy clothes) and taste, 0 parts of green banana powder is added to 100 parts by mass of starchy raw material. .4 to 12.5 parts by mass of mixed powder for deep-fried foods is known (see, for example, Patent Document 2).
The "green banana powder" is a powder of green banana (immature banana fruit) with or without the skin.

Japanese Unexamined Patent Publication No. 58-71849 Japanese Unexamined Patent Publication No. 2020-48467

An object of the present invention is that the texture of the batter is crispy and crisp, there is little sliminess between the batter and the ingredients, and the deterioration of the texture over time and the deterioration of the texture when reheated in a microwave oven are suppressed. It is to provide a batter mix with good adhesion that can obtain the fried food.

As a result of diligent research to achieve the above object, the present inventor contains 1% by mass or more and 25% by mass or less of vegetables of a specific size dried so as to have a water content of 15% by mass or less in the batter mix. By using the batter mix, the texture of the batter is crispy and crisp, there is less sliminess between the batter and the ingredients, the texture deteriorates over time, and the texture deteriorates when reheated in a microwave oven. We have found that it is possible to obtain fried foods that are suppressed, and have completed the present invention.
Therefore, the present invention is a batter containing 1% by mass or more and 25% by mass or less of vegetables having a size remaining on a sieve having a mesh size of 200 μm through a sieve having a mesh size of 10 mm and dried so as to have a moisture value of 15% by mass or less. It's a mix.

By using the batter mix of the present invention, the texture of the batter is crispy and crisp, there is little sliminess between the batter and the ingredients, the texture deteriorates over time, and when reheated in a microwave oven. It is possible to obtain fried foods with suppressed deterioration of texture.
The batter's adhesion is also good.

Hereinafter, the present invention will be described in detail.
The vegetables that can be used in the present invention are not particularly limited as long as they can be dried so that the water content is 15% by mass or less, and examples thereof include potatoes, pumpkins, carrots, cabbage, ginger, and garlic.
The size of these vegetables after drying is such that they pass through a sieve having an opening of 10 mm and remain on 200 μm.
With this size, the shape is not particularly limited, and examples of the shape include strips, granules, and rods.
Since the size after drying can be adjusted by appropriately adjusting the size of the vegetables before drying, it is preferable to appropriately adjust the size before drying in order to reduce the loss due to sieving after drying.
In the case of freeze-drying, the size does not change much before and after drying, so it is easy to adjust.

In the present invention, the method for drying vegetables is not particularly limited as long as it can be dried so that the moisture value is 15% by mass or less, and examples thereof include hot air drying and freeze drying.
In terms of texture, drying by freeze-drying is preferable.

In the present invention, vegetables are blanched at 60-100 ° C. before drying. In addition, in order to prevent the vegetables from softening and to easily maintain the shape even in the batter liquid, low temperature blanching (60 to 80 ° C.) that suppresses the action of the enzyme is preferable.

The present invention is characterized in that dried vegetables are used for the batter mix, and the other materials may be the same as those of the conventional batter mix, and the preparation method and the method of use may be the same as those of the conventional batter mix, and there is no particular limitation. ..
For example, flour, starch, modified starch, egg flour, sugars, seasonings, thickeners, leavening agents, emulsifiers, flavors and the like can be mentioned.
If it is necessary to adjust the viscosity of the batter, it can be adjusted by increasing or decreasing the amount of water added to the batter mix.

As for the ingredients that can be used, the ingredients that can be used for the conventional batter mix can be used, for example.
Meat, fish and shellfish, vegetables and the like can be mentioned.
The types of fried foods that can be produced are not particularly limited, and examples thereof include fried chicken, nuggets, fried chicken, pork cutlets, and tempura.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

-Test Example 1 Blending amount of dried vegetables [Examples 1 to 5, Comparative Examples 1 to 4]
After washing the potatoes with water to remove dirt, peel them, cut them into 3 mm x 3 mm x 10 mm rods, blanch them, and use a vacuum dryer (RLEIII-103 manufactured by Kyowa Vacuum Technology Co., Ltd.). Then, it was freeze-dried to obtain dried potatoes having a water content of 15% by mass.
Sieve this with a sieve with a mesh of 10 mm, sieve the dried potatoes that have passed through the sieve with a sieve with a mesh of 200 μm, and reduce the size of the dried potatoes to the size that remains on the sieve with a mesh of 200 μm. It was adjusted.
This was mixed in the ratio shown in Table 1 and mixed well to obtain a batter mix.
In the table, the wheat flour composition is a well-mixed mixture of 30 parts by mass of wheat flour, 30 parts by mass of corn flour, 39 parts by mass of tapioca starch, and 1 part by mass of baking powder.

As Comparative Example 3, in Example 2, the dried potatoes were crushed in a mortar and sieved with a sieve having a mesh size of 200 μm, and the size of the dried potatoes was changed to a powdery dried potato having a size passing through the sieve having a mesh size of 200 μm. Obtained a batter mix in the same manner as in Example 2.
As Comparative Example 4, in Example 2, the potatoes before blanching treatment were cut into 11 mm × 11 mm × 18 mm, and the sieving method was performed by sieving with a sieve having a mesh size of 10 mm. A batter mix was obtained in the same manner as in Example 2 except that the potatoes were changed to flaky dried potatoes having no size.

A batter was prepared by adding 150 parts by mass of water to 100 parts by mass of the obtained batter mix.
20 g of chicken thigh was covered with 10 g of the batter and fried in salad oil at 170 ° C. for 4 minutes to obtain fried chicken.
After frying, it was allowed to cool and evaluated (evaluated as the texture immediately after frying).
Further, it was left at 25 ° C. for 3 hours and evaluated (evaluated as a texture after 3 hours).
In addition, it was left at 25 ° C. for 3 hours and heated in a 500 W microwave oven for 15 seconds per piece for evaluation (evaluated as a texture of range up).
The evaluation was performed by 10 panelists based on the following evaluation criteria, with the texture immediately after frying, which does not contain dried vegetables, as a control (3 points).
・ Texture (slimy)
5 points ... no slimy, good 4 points ... slightly slimy, but slightly good 3 points ... normal 2 points ... feel slimy, slightly bad 1 point ... very slimy , Bad texture (crisp)
5 points ... crispy and crispy, good 4 points ... slightly crispy and crispy, slightly good 3 points ... normal 2 points ... slightly crispy, hard to bite, slightly One bad point ... It's not crisp, it's hard to bite, it's bad

In addition, the appearance of the batter due to its adhesiveness was evaluated according to the following evaluation criteria.
・ Appearance ○ ・ ・ ・ Batter's adhesion is uniform and even. △ ・ ・ ・ Some batter's adhesion is uneven but acceptable range × ・ ・ ・ Batter's adhesion is uneven The appearance is poor and out of the permissible range. The obtained evaluation results are shown in Tables 2 and 3.

The batter mix containing 1 to 25% by mass of dried potatoes had less sliminess and excellent crispness in the microwave oven immediately after frying and 3 hours later.
Comparative Example 1 was unsuitable because a sufficient effect could not be obtained.
Comparative Example 2 was unsuitable because the appearance was out of the allowable range.
Comparative Example 3 had a poor texture, and Comparative Example 4 had an appearance outside the permissible range, which was unsuitable.

-Test Example 2 Types of dried vegetables [Examples 6 to 10]
In Example 2, the evaluation was carried out in the same manner as in Example 2 except that the dried vegetables were changed as shown in Table 4.
The obtained evaluation results are shown in Tables 5 and 6.

Even dried vegetables other than potatoes had an excellent texture and appearance in the microwave oven immediately after frying and 3 hours later.

Claims (2)

A batter mix containing 1% by mass or more and 25% by mass or less of vegetables having a size remaining on a sieve having a mesh size of 200 μm through a sieve having a mesh size of 10 mm and dried so as to have a moisture value of 15% by mass or less. The batter mix according to claim 1, wherein the vegetables are one or more selected from the group consisting of potatoes, pumpkins, carrots, cabbage, garlic, and ginger.