JP2643333B2 - Clothing composition for frying - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a fry batter composition. More specifically, the present invention relates to a fry batter composition that can obtain a batter having a soft texture when used for fried batter, and can maintain good quality without changing the quality for a long time.

[Prior Art] It is widely known that the properties and texture of clothes greatly affect the texture, flavor, etc. of fried foods such as tempura and fried foods. It is also well-known that the quality of a fried coating liquid made into a slurry by adding water or the like is deteriorated if left unattended, and that a good texture cannot be fried from such a liquid. .

Therefore, a study was made to make the fried foods crispy and have a soft texture, and furthermore, a fried food batter composition which can be used as a batter liquid which does not change even after being left for a long time was obtained. Various studies have been made in the past, and a number of related applications have been filed.

Among these prior arts, as for the improvement of the fry batter composition, raw full-fat soy flour, refined separated soy protein, concentrated soybeans washed with alcohol, etc., in a fry batter material containing flour as a main component There is a technique for forming a crisp and soft garment by adding protein or soybean protein hydrolyzed with an acid or enzyme (Japanese Patent Publication No. 51-6221, Japanese Patent Publication No. 59-7298, Japanese Patent Publication No. 56−39620
No., JP-A-58-56652).

However, when raw full-fat soybean powder is added as it is, the soybean odor remains in the fried batter and the resulting batter is not crispy, and the texture is not sufficiently improved. In addition, if the slurry liquid is left as it is, the quality deteriorates, and it often becomes impossible to use it as a liquid. In addition, in the conventional technique of adding isolated soy protein, concentrated soy protein, hydrolyzed soy protein, etc., the soy odor is reduced and the texture of the clothes is considerably improved as compared with the case where raw full fat soy flour is added.
It was necessary to process soybeans in advance by laborious methods such as purification, concentration, hydrolysis, and the like, and when using a commercially available soybean protein product, the cost was considerably high. In addition, even when these processed soybean proteins are added, the texture is still not sufficiently improved, and further improvement has been demanded.

[Contents of the Invention] The present inventors have further studied on improvement of fried food garments by adding soybean proteins.

As a result, when full-fat soy flour having a specific nitrogen solubility index is added at a specific ratio to a material for fried food based on flour, the texture is crispy, and it is extremely soft and free from soy odor. The inventors have found that a good garment is formed, and that the slurry-like liquor produced therefrom does not deteriorate in quality even after being left for a long time, thereby completing the present invention.

That is, the present invention provides a total fat soybean powder having a nitrogen dissolution index of 35 to 65 by 5 to 15% based on the weight of flour mainly composed of flour.
The composition for fried food is characterized by being blended at a ratio of:

Here, the “Nitrogen Solubility In
dex: hereinafter referred to as “NSI”) ”refers to a value measured by the following method, and usually indicates the amount of water-soluble protein with respect to the total protein content, and is a measure of the degree of protein denaturation.

Measurement of NSI Soy is ground until at least 95% has passed 100 mesh. 5 g of the sample thus crushed is measured in a 400 ml beaker. Measure 200 ml of distilled water at 30 ° C, add the water little by little, stir well with a stick and disperse. The last residue of water is stirred and used to wash the stick.

The mixture is stirred in a beaker in a water bath at 30 ° C. for 120 minutes on a stirrer at 120 rpm. Carefully transfer the mixture to a 250 ml volumetric flask, washing the contents of the beaker. Add 1 to 2 drops of foam inhibitor and dilute with distilled water to the mark on the flask.

Leave for a few minutes and gently pour about 40 ml into a 50 ml centrifuge tube. Centrifuge at 1500 rpm for 10 minutes and remove the clarified liquid through a funnel with a glass wool stopper (to prevent the solid residue after separation from being transferred to the filter). 100 m of clear filtrate
l Collect in a beaker.

Pipet 25 ml of the filtrate into a Kjeldahl flask,
The operation is performed according to the standard protein quantification method (AOCS method Ac 4-41).

The AOCS method Ac 4-41 is used to quantify the nitrogen in the sample.

 NSI is calculated by the following formula.

B = Alkali ml of back titration in blank experiment S = Alkali ml of back titration of sample N = Alkaline normality The full-fat soybean flour of NSI 35 to 65 used in the present invention is, for example, subjected to a certain heat treatment to dehulled soybeans, to an organic solvent treatment, or to both a heat treatment and an organic solvent treatment. The NSI can be obtained by performing a simple treatment, and the NSI can be set in the range of 35 to 65 by appropriately selecting the heating temperature, the type of the solvent, the treatment time, and the like.

When the NSI is adjusted to 35 to 65 by a partial heat treatment, a method of heating the dehulled soybean with steam at a temperature of about 100 to 120 ° C. for about 3 to 20 minutes is usually employed. If the heating temperature or heating time is lower than the above range, the NSI will be higher than 65, and if the heating temperature or heating time exceeds the above range, the NSI will be NSI.
Will be lower than 35. Incidentally, the NSI of raw untreated full-fat soybean powder that has not been subjected to any such heat treatment or the like is generally about 85 to 90, and is 0 when completely heated.

Such a heat treatment can be uniformly and smoothly performed by blowing steam in the above temperature range while rolling the dehulled soybean.

When NSI is 35 to 65 by organic solvent treatment,
Usually, it can be carried out by putting the dehulled soybeans in an organic solvent such as acetone or alcohol and keeping the temperature at about 20 to 60 ° C. for about 5 to 40 minutes. Insufficient treatment with such solvents will result in an NSI higher than 65;
Lower than.

When both the heat treatment (for example, heat treatment with steam) and the organic solvent treatment are performed to adjust the NSI of the full fat soybean powder to 35 to 65, either the heat treatment or the organic solvent treatment may be performed first. And when performing both processes, of course, each processing temperature and / or processing time of a heat treatment and an organic solvent process are low or short compared with the case where only one of them is performed. Thus, as a result of both processes, the NSI is set to 35 to 65.

Such a heat treatment and / or an organic solvent treatment can be performed as it is using whole dehulled soybeans, the dehulled soybean particles can be halved or roughly pulverized, or the dehulled soybeans can be finely pulverized. You may do it later. However, since the heat treatment and the organic solvent treatment can be easily performed, it is easy to achieve the target NSI value, and it is easy to process into the final fine powder, the soybean particles that have been peeled are halved or roughly pulverized. After that, the above heat treatment and / or the organic solvent treatment is performed, and then it is preferable to pulverize the mixture to a particle size similar to that of flour.

By this heat treatment and organic solvent treatment, the NSI of the full-fat soybean powder becomes 35 to 65 and, at the same time, the soybean smell peculiar to soybean is removed.

Provided that the NSI of the whole fat soy flour is in the range of 35 to 65, a whole fat soy flour obtained by a method other than the above-described heat treatment and organic solvent treatment can also be used in the present invention.

In the present invention, the above-mentioned full-fat soybean flour of NSI 35 to 65 is added at a ratio of 5 to 15% with respect to the weight of flour mainly composed of flour in the fry batter composition.

If the total fat soybean powder to be added has an NSI of less than 35, the batter is easily scattered when the tempura is fried, and the frying color becomes light. Also
If it exceeds 65, the soy smell will remain, and the so-called flowering state of the tempura batter will be poor and will harden in a dango-like manner, the texture will be hard, and the fried color will be darker.

When the amount of full fat soy flour is less than 5%, the flowering state of the tempura is poor, the texture is not crispy, and the fried color is light. On the other hand, if it exceeds 15%, soybean odor remains, fried color becomes deeper, and taste becomes worse.

Moreover, as described above, when the NSI and the amount of the whole fat soybean flour are out of the range of the present invention, the slurry-like coating liquid (clothing liquid for tempura, so-called butter for frying, etc.) produced from the coating composition. ) Causes a change in physical properties such as a change in viscosity if left as it is, making it unusable or difficult to form a good garment even when used.

In adding the full-fat soybean flour to the flour composition, any of the methods used for mixing food-grade powders can be employed.

The fried food batter composition of the present invention can be used in any application in which this type of composition is used, and is particularly suitable for use in tempura batter and so-called butter when producing fries. is there. In that case, the batter composition of the present invention comprises a normal tempura powder that is not subjected to a freezing treatment, a normal butter powder for frying, a tempura powder for frozen tempura, a butter powder for frozen frying, a dried tempura. It can be used as any clothing material.

As the flour mainly composed of flour referred to in the present invention, flour is used as a main component, and flour other than flour such as corn flour and rice flour, and starches such as corn starch and potato starch are used as necessary. The flour is added at a ratio of about 30% by weight or less based on the flour. The flour as the main component may be the one usually used in this type of fry batter composition. For example, light flour is mainly used, and if necessary, neutral flour and / or strong flour are added.

Further, in addition to the flour and the full-fat soybean flour, if necessary, egg powder, baking powder, which is commonly used in the fried clothing composition of the present invention,
Surfactants, seasonings, spices, dried vegetables, dried seafood,
It may contain a thickener, milk powder and the like.

In the case of producing a tempura using the fried clothing composition of the present invention, the clothing composition of the present invention is mixed with water, eggs, or the like to form a slurry-like clothing liquid according to a conventional method, and this is used for fish and shellfish. ,
It is good to fry it on so-called seeds such as meat and vegetables.
Frozen tempura is produced by freezing tempura fried by such a conventional method, or by freezing fried tempura weaker than ordinary tempura.

When the so-called fry and cutlet (herein collectively referred to as “fries”) made from croquettes and seafood are produced using the fry clothing composition of the present invention, the clothing composition of the present invention is used. Make a slurry-like butter by mixing the product with water, etc., and optionally bubbling this butter,
This can be done by putting the butter around the contents (seed) and then frying it with breadcrumbs.
Here, the breadcrumbs can be frozen without being fried, or can be frozen and fried before being frozen.

[Effects of the Invention] The full fat soybean flour having an NSI of 35 to 65 used in the present invention can be easily obtained by a simple treatment such as heat treatment or organic solvent treatment. 5 for weight
Up to 15%, the texture of the garment is crisp and soft compared to conventional fried garment compositions,
A deep-fried food garment having a good texture without soy odor and having an excellent fried color and appearance (such as a tempura-flowered state) can be obtained. As a result, fried foods such as tempura and fried foods produced using the fried food batter composition of the present invention are extremely excellent in both texture and appearance.

Further, the slurry-like tempura coating liquid or fry butter produced by adding water or the like to the coating composition of the present invention has less change in physical properties even after being left for a long time as compared with the above-mentioned conventional ones, and is appropriate. The viscosity range can be maintained and it can be effectively used as it is as a liquid for frying.

Moreover, the batter obtained by using the fried batter composition of the present invention is added with an expensive soy protein that requires a lot of time for production and processing, such as isolated soy protein, concentrated soy protein, and hydrolyzed soy protein. It is possible to form a garment having better texture and appearance than the above-mentioned conventional technology.

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

Production Example I of Full Fat Soybean Flour 5 kg of soybeans were washed and then dehulled using a milling machine (manufactured by Satake Seisakusho). Put this in a container and add 12
Heat treatment was performed by blowing steam at 0 ° C. for the time shown in Table 1 below. This was pulverized to 30μ using a pin mill (manufactured by Nara Kikai Co., Ltd.) to obtain a full fat soybean powder. The NSI of the full fat soy flour obtained in each case was measured.

Also, a full-fat soybean powder was produced in the same manner as above except that the heat treatment was not performed, and its NSI was measured.

 Table 1 shows the obtained results.

[Table-1] Production example Heating time (min) NSI I- 1086 I-2 375 I-3 765 I-4 1055 I-5 1545 I-6 2035 Production of full fat soybean flour Example II 5 kg of soybeans were washed and then peeled using a milling machine (manufactured by Satake Seisakusho). After coarsely pulverizing this to 250μ, the organic solvent:
And subjected to immersion treatment at a temperature of 50 ° C. for the time shown in Table-2. After drying, it was pulverized to 30 μm using a pill mill (manufactured by Nara Machinery Co., Ltd.) to obtain full fat soybean powder. The NSI of the full fat soy flour obtained in each case was measured.

 Table 2 shows the obtained results.

[Table-2] Production example Immersion treatment time (min) NSI II- 1086 II-2 575 II-3 10 65 II-4 1545 II-5 2035 II-6 3025 Examples 1 to 9 and Comparative Examples 1 to 7 100 g of light flour and 1 g of baking powder and full fat soybean powder having NSI shown in Table 3 below are shown in Table 3 below.
To produce a fry coat composition.

170 g of water at 20 ° C. was added to each batter composition to produce a slurry-like batter solution for tempura. Each of these tempura batters was applied to shrimp (approximately 10 g per Example and 1 Comparative Example) having a basis weight of approximately 20 g, and fried in 175 ° C. salad oil for 2 minutes to produce shrimp tempura. (Examples 1 to 7 and Comparative Examples 1 to 5).

In addition, each of the six tempura produced in Example 3 was -30
C., rapidly frozen to 0 ° C., stored frozen at that temperature for one month, then removed, three of them were re-fed (Example 8), and the remaining three were heated and thawed in a microwave oven (Example 9). .

 The above results are shown in Table-3.

A) Appearance evaluation criteria 1: Clothes are easy to be scattered 2: Bloom blooms badly to form a lumpy garment 3: Flowers bloom somewhat poorly to a somewhat lumpy garment 4: Flowers bloom and fry to a light feeling B) Food Evaluation criteria 1: Feeling hard, not crisp, with a soy smell 2: Slightly crispy, but somewhat stiff, with a soy smell 3: Slightly crisp, but somewhat stiff 4: Soft, crisp The evaluation results of the appearance and the texture in Table 3 were evaluated by the above eight evaluation criteria A) and B) by eight panelists.
Represents the average value when evaluated according to

From the results in Table-3, 5% to 15% by weight of NSI full fat soybean powder
In Examples 1 to 9 using the clothing liquid produced from the clothing composition of the present invention, the tempura having a better texture and appearance was produced, and the texture was maintained even after frozen storage. It turns out that it does not change.

Examples 10 to 15 and Comparative Examples 8 to 13 A full-fat soybean flour having the NSI shown in Table 4 below was added to 100 g of light flour in the amount shown in Table 4 to produce a batter composition. .

180 g of water at a temperature of 20 ° C. is added to this to make a butter solution, and the butter solution is sized to a size of approximately 50 mm × 150 mm and a weight of 100 g (five pieces each for one embodiment and one comparative example). ) And then bread crumbs 17
Tonkatsu was fried in 0 ° C. salad oil for 4 minutes (Examples 10 to 14 and Comparative Examples 8 to 12).

Further, a part of the butter solution of Example 12 and Comparative Example 9 was left at 25 ° C. for 1 hour, and thereafter, tonkatsu was produced in the same manner as above (Example 15 and Comparative Example 13).

 The above results are shown in Table 4 below.

From the results in Table 4, the butter solution produced from the batter composition of the present invention containing 5 to 15% of the total fat soybean flour of NSI 35 to 65 with respect to the weight of flour mainly comprising flour was obtained. In Examples 10 to 15 which are used, it can be seen that tonkatsu with better texture and appearance can be produced, and that the butter solution can be used effectively without deterioration in quality even if left for a long time.

Claims (1)

(57) [Claims] 1. A fried food batter composition comprising full fat soybean flour having a nitrogen solubility index of 35 to 65 at a ratio of 5 to 15% based on the weight of flour mainly composed of flour.