JP2959478B2 - Batter mix and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a batter mix used for frying and the like.

[0002]

2. Description of the Related Art A batter mix is used for fries, tempura and the like, and plays an important role in forming a texture and the like. For example, taking the case of fries used for frozen foods and the like as an example, a batter mix is usually dispersed in 2 to 10 times the amount of water to prepare a batter mix solution, and potatoes, Ingredients such as white cream, seafood, poultry, pork, and beef are soaked and a batter mix liquid is adhered thereto, and further, a material such as breader powder is attached. Conventionally, as the batter mix and mainly flour, powdered oils and fats, emulsifiers, is supplied with one of the powder mixture was added thickener.

[0003]

However, the conventional batter mix as described above has various problems. That is, the batter mix is used as a batter mix liquid by dispersing it in water, but in the case of a conventional batter mix made of a powder mixture, flour and other raw materials are not combined with each other but individually independent powder. Because they are mixed in a state, they do not uniformly disperse in water, and tend to generate lumps in which some powder remains in a solid state. Further, the conventional batter mix has not been subjected to a heat treatment, and thus has a large number of initial bacteria and increases the number of bacteria when added to water, so that it cannot be used for a long time. In addition, in the case of a batter mix mainly composed of flour, if cold water is not used during the preparation of the batter mix solution, the viscosity of the batter mix solution becomes unstable due to the formation of gluten and an enzymatic action, making its use difficult. Furthermore, since it is a powder mixture, dust is scattered at the time of water addition and mixing, and the powder adheres to the machine, enters a gap in the machine, and the cleaning becomes incomplete. as a result,
The problem remains that microorganisms can propagate and tend to be unsanitary. Further, in the conventional batter mix, there is also a problem that the volume is large and the handling property is poor because of the powder mixture. Furthermore, when ingredients such as cream croquettes have a lot of moisture, there is a problem that the contents are punctured.Therefore, protein is added to the batter mix, or modified starch is added to prevent puncture, but the cost is reduced. It is known that not only the height becomes high but also the texture deteriorates.

Accordingly, the present invention has been made in view of such circumstances, and in the conventional batter mix, the dispersibility or solubility in water, the number of initial bacteria, the generation of dust, the change in viscosity of the batter mix, the flavor, the puncture An object of the present invention is to solve many problems such as compatibility between tolerance and texture, and to provide a batter mix with improved flavor as compared with a conventional batter mix.

[0005]

The object of the present invention is achieved by the following batter mix. That is, the book
The batter mix of the invention mixes fats and oils with flour and adds
It is made by heat roasting to uniformly disperse flour in fats and oils. The mixing ratio of the fat and oil and the flour is such that the fat and oil is 30 to 70% by weight,
The flour is 70-30% by weight. Outside this range,
The texture and the binding property deteriorate. Furthermore, sugars and emulsifiers can be added to the batter mix. The roasting temperature is preferably from 100 to 200C. In order to produce the above batter mix, flour is added to fats and oils and roasted with heat. Furthermore, when using a solid fat, it is preferable to heat-dissolve the fat and oil in advance, add flour and heat and roast.

[0006]

The batter mix of the present invention, as described above,
Flour is well dispersed in fats and oils. For this reason, dispersibility in water at the time of batter mix liquid preparation is good, and generation of lumps can be prevented. In addition, since flour is sterilized by heating, there is no problem such as an increase in bacteria, and microorganisms have been killed, so that it can be used for a long time and is sanitary. In addition, the formation of gluten is suppressed by heating, and the enzyme is inactivated, so that the viscosity change when dispersed in water to form a batter mix solution is small, and a long-term stable use is possible. It is not always necessary to use cold water for preparing the mixed solution. Further, the flavor is improved by imparting a roast feeling by roasting. In addition, in the case of the batter mix heated and roasted according to the present invention, the puncture resistance is also improved as compared with the non-heat roasted batter mix. In contrast,
Even batter mix that mixes fats and oils and flour,
In the case of those not heated and roasted, the change in viscosity of the batter mix liquid becomes large due to the formation of gluten and the action of enzymes, so that it is necessary to use cold water during dispersion in water. Also,
The initial number of bacteria is large, and when added with water, the growth of bacteria makes it difficult to use for a long period of time, and the microorganisms tend to grow and become unsanitary, and also have poor puncture resistance.

[0007] By adding a saccharide or an emulsifier to the batter mix of the present invention as described above, an appropriate binding force as a batter mix solution is obtained, and the dispersibility in water is improved. In addition, the heat roasting is performed for 100 to 2 hours.
By performing the reaction at 00 ° C., gluten formation is suppressed, the enzyme is reliably inactivated, and microorganisms can be killed.

[0008] In order to produce the batter mix of the present invention as described above, flour can be uniformly dispersed in the fat by adding flour to the fat and heating and roasting . Further, in the case of solid fats and oils, it is preferable to dissolve the fats and fats in advance and mix the flour with the dissolved fats and oils so that the flour can be efficiently dispersed in the fats and oils.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The fats and oils used in the batter mix of the present invention include linseed oil, tung oil, safflower oil,
Oyster oil, walnut oil, poppy oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor oil, palm oil Oil, palm oil, palm kernel oil,
Vegetable oils and fats such as cocoa butter, shea butter, borneo butter, fish oil,
Animal oils such as whale oil, beef tallow, lard, sheep oil and the like can be mentioned, and those obtained by transesterifying these oils as raw materials, hardened oils and fractionated oils can also be used. Preferably, rapeseed oil, palm oil, tallow, lard, corn oil, cottonseed oil, soybean oil, safflower oil, sunflower oil, or those obtained by transesterifying these oils as raw materials, hardened oil, fractionated oil, etc. It is desirable.

In the present invention, solid fats and oils can be used in addition to liquid fats and oils. In the case of using solid fats and oils, it is desirable to heat and dissolve the fats and oils to obtain a liquid, add flour and heat and roast it, since flour can be efficiently and uniformly dispersed in the fats and oils. The temperature at which the solid fat is heated and dissolved is 30 to 80 ° C, preferably 50 to 70 ° C.
When the temperature at which the fats and oils are dissolved by heating is lower than the above range, the fats and oils are hardly dissolved, and it is difficult to uniformly disperse the flour,
If it is higher than the above range, the fats and oils are denatured, and the flavor may be deteriorated.

[0011] The flour used in the present invention includes wheat,
It is obtained by pulverizing barley, corn, rice and the like into powder or granules. For example, flour, rice flour and the like can be used. As the flour, any of strong flour, medium flour, and soft flour can be used, and two or more flours can be used in combination. Preferably, the crude protein is 7% to 12% by weight, and the ash is 0.01% to 0.7% by weight.
It is desirable to use those. In addition, as the rice flour, Domyoji flour, non-glutinous flour, rice cake flour and the like can be used, and two or more of them can be used in combination. Further, examples of the corn flour include corn grits, corn gluten meal, corn germ meal, corn gluten feed, and the like.

The saccharides used in the present invention include monosaccharides, oligosaccharides, polysaccharides and the like. Examples of the monosaccharide include glucose, galactose, fructose, xylose and the like. Oligosaccharides are those in which two or more monosaccharides such as glucose, galactose and fructose are bonded, and specific examples thereof include maltose, maltotriose, isomaltose, sucrose, lactose and the like. May be used in combination. In addition, polysaccharides are used as stabilizers and thickeners in the food industry, and have a higher molecular weight than the above-mentioned oligosaccharides, and have a larger number of monosaccharides bonded thereto, and have a molecular weight of 1,000 or more. Furthermore, polysaccharides having various functional groups can also be used, and specific examples of the functional groups include a carboxyl group and a sulfate group. Specific examples of the polysaccharide include xanthan gum, tamarind gum, guar gum, gum arabic, agar, carrageenan, pullulan, starch, cellulose,
Pectin and the like can be exemplified, and two or more kinds may be used in combination.

As the emulsifier, those having an HLB value of 1 to 16 can be used, and specific examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and the like. . Also, proteins such as sodium caseinate can be used.

The fat and oil in the batter mix of the present invention
The roasting temperature of the mixture with flour is 100 to 200.
Baking at 100C, preferably 100-140C. When the roasting temperature is lower than the above range, the flour does not have a flavor, and when the roasting temperature is higher than the above range, the flour is easily burnt.

As described above, as a method of heating and dissolving fats and oils or heating and roasting a mixture of fats and oils and flour, a machine such as a kneader, a flat pot, a scraping-type thermocylinder, and a system mixer is used. There is a method of performing.

[0016]

Further, the batter mix of the present invention is sterilized by heating and roasting the flour, so that the number of general bacteria in the batter mix can be reduced to 100 / g or less.

The batter mix of the present invention as described above can be packaged in a retort pouch, a can or the like. Then, after the packaging, it can be further heat-sterilized.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The details of the present invention will be described below based on specific embodiments.

Example 1 In Example 1, 48.5% by weight of fat and oil mainly containing lard was heated and dissolved at a product temperature of 60 ° C., and 24.25% by weight of wheat flour (soft flour 1) was added.
Isoflour: 8.8% protein, 0.35% ash) and 2
4.25 wt% corn starch, 2.0 wt% bran, 0.5 wt% sucrose fatty acid ester (HLB
Value 11) and 0.5% by weight of xanthan gum were added and roasted at 130 ° C. to prepare a batter mix.

Comparative Example 1 Wheat flour 48% by weight, salt 2.
A batter mix consisting of 3% by weight, 4.5% by weight of paking powder and 45.2% by weight of dried whole eggs was used as Comparative Example 1.

Comparative Example 2 A batter mix comprising 95% by weight of egg white, 2.5% by weight of sodium hydrogen carbonate and 2.5% by weight of baked alum was used as Comparative Example 2.

(Comparative Example 3) 80% by weight of soy protein, modified starch (manufactured by Matsutani Chemical Co., Ltd .; product name: Farinex V)
A70C) A batter mix comprising 5% by weight, whole egg powder 10% by weight, and chitantan gum 5% by weight was used as Comparative Example 3.

Comparative Example 4 A batter mix was prepared in the same manner as in Example 1 except that roasting was not performed, and Comparative Example 4 was obtained.

The batter mixes of Example 1 and Comparative Examples 1 to 4 prepared as described above were respectively dispersed in four times the amount of water to prepare batter mix solutions, and the respective batter mixes were dispersed in water. Properties, mechanical resistance of the obtained batter mix solution, 5 minutes at each temperature, 30 minutes
Changes in viscosity after stirring for minutes, changes during freezing, puncture resistance,
The texture was compared.

(Test of dispersibility in water at each temperature) The dispersibility in water was visually confirmed. That is, the batter mixes of Example 1 and Comparative Examples 1 and 2 were each added to a predetermined amount of water at a temperature of 5 ° C. to 20 ° C., and stirred with a chem stirrer to confirm the dispersibility of the batter mix in water, The generation of dust at the time of stirring and the generation of lumps in the batter mix solution were also visually confirmed, and the results are shown in Table 1.

[0027]

[Table 1]

As is clear from the results in Table 1, the batter mix according to Example 1 of the present invention does not generate dust when dispersed in water, and has very good dispersibility in water.
No lumps were generated, but dust was generated in Comparative Examples 1 and 2, and lumps were generated in the obtained batter mix liquid.

(Test of Mechanical Resistance) The batter mix liquid obtained by dispersing the batter mix of Example 1 and Comparative Examples 1, 2, and 4 in water is changed over time when the batter mix liquid is continuously stirred with a chemical stirrer. The viscosity of R
The results were measured using a mold viscometer (manufactured by Toki Sangyo Co., Ltd.), and the results are shown in FIG. As is clear from the results shown in FIG. 1, the batter mix liquid using the batter mix of Example 1 was good without any change in viscosity over time, but the batter mix of Comparative Examples 1, 2, and 4 was used. The viscosity of the batter mix solution changed.

(Test of Change in Viscosity at Each Temperature after Stirring for 5 Minutes) A batter mix solution prepared by dispersing the batter solutions of Example 1 and Comparative Examples 1 and 2 in water and adjusting the product temperature to 5 to 20 ° C. Was stirred for 5 minutes with a chem stirrer, and the viscosity was measured. The result is shown in FIG. As is clear from FIG. 2, the batter solution comprising the batter mix of Example 1 showed a stable viscosity with little change in viscosity with temperature even after stirring for 5 minutes.

(Test of change in viscosity at each temperature after stirring for 30 minutes) Batter mix liquid of Example 1 and Comparative Examples 1 and 2 was dispersed in water, and the product temperature was adjusted to 5 to 20 ° C. Was stirred for 30 minutes with a chem stirrer, and the viscosity was measured. The result is shown in FIG. As is clear from FIG. 3, the batter solution comprising the batter mix of Example 1 showed a stable viscosity with a small change in viscosity with temperature even after stirring for 30 minutes, whereas the viscosity of Comparative Example 2 changed with temperature. .

(Test of change during freezing when applied to frozen food) A test of change during freezing was performed using potato croquettes as follows. 3.5 times the amount of water was added to a commercially available mashed potato (manufactured by Calbee, Inc.) and kneaded to prepare the contents of the potato croquette. 20 g of potato croquette was floured with flour (1 flour flour) and the above-mentioned predetermined amount of water was added to Example 1 and Comparative Examples 1 to 4.
After about 4 g of the batter mix solution of No. 4 was adhered, and about 4 g of breadcrumbs (rough) were uniformly adhered to the whole, about 1 g of
Fry with 80 ° C. salad oil for about 2 minutes to prepare potato croquettes, quick-freeze in a freezer with an internal temperature of −30 ° C., and perform a freezing resistance test at about −20 ° C.
Immediately after frying using the batter mixes of Example 1 and Comparative Example 2, the breaking load of the potato croquette on the first day, the first week, the third week, and the first month was measured by setting a spherical plunger (diameter 6 mm). The measurement was performed using a rheometer (manufactured by Yamaden Corporation), and the results are shown in FIG. Also,
The texture of the potato fries using the batter mixes of Example 1 and Comparative Examples 1 to 4 was subjected to a sensory evaluation by 10 panelists, and the results are shown in Table 2.

[0033]

[Table 2]

As is clear from FIG. 4, the sample using the batter mix of Example 1 always showed a stable value of the breaking load, and maintained the hardness immediately after frying. It was found that the value of the breaking load increased over time and became harder. Moreover, as is clear from Table 2, it was found that those using the batter mixes of Comparative Examples 1 to 4 had a poor sensory evaluation of the texture.

(Test for puncture resistance and texture) Next, in order to confirm puncture resistance, a test was carried out using potato croquettes in the same manner as described above. The potato croquette was prepared as described above, and the fry temperature was changed from 180 ° C to 150 ° C. This is because frying at a low temperature makes the batter stronger. The results are shown in Table 3 below.

[0036]

[Table 3]

As shown in Table 3, the textures of Comparative Examples 1, 2, and 4 were all punctured, and the textures could not be compared. Example 1 and Comparative Example 3 did not puncture. As for the texture, there was no difference between the two immediately after the frying. However, as the time passed after 1 hour and 2 hours, the texture of Comparative Example 3 became worse, whereas the texture of Example 1 may be 2 hours later. It was texture.

[0038]

According to the batter mix of the present invention, flour is uniformly dispersed in fats and oils. For this reason, it has good dispersibility in water, and when producing a batter mix solution by mixing with water, it is possible to produce a uniform batter mix solution in a short time without generating lumps, and to produce fried foods and the like. Cost can also be kept low. Further, the batter mix of the present invention, by heating and roasting the flour, the formation of gluten is suppressed, and the enzyme in the flour is inactivated, the batter mix liquid using this, continue to stir It also has stable mechanical resistance with low viscosity and can be used stably for a long time. Also, since the viscosity of the batter mix does not change even if the product temperature changes, and the formation of gluten is suppressed by heating, the batter mix is dispersed and dissolved in water at various temperatures in addition to cold water when preparing the batter mix. Since it is possible to use it as it is, the labor required for the work is reduced, which contributes to shortening the entire work time. In addition, since microorganisms have been killed by heating, it is also sanitary. Also,
When used for frozen foods such as fried foods, it is possible to produce a product that does not become hard and retains its hardness immediately after frying. Furthermore, it is excellent in puncture resistance, does not cause puncture even without using proteins or the like, can achieve both puncture resistance and texture, and does not increase cost. Moreover, the roasting by heating results in a batter mix with a good roasted flavor.

Further, when a saccharide or an emulsifier is added,
Due to the thickening effect of the saccharide and the effect of improving the affinity with water by the emulsifier, it can be more uniformly dispersed in water.

As described above, the batter mix of the present invention has improved flavor by roasting as compared with the conventional batter mix, and furthermore, the fats and oils and the flour are uniformly dispersed, and the handleability is good. By suppressing the formation of gluten, the viscosity when dispersed and dissolved in water to form a batter mix solution is stable, and the dispersibility in water is good regardless of the temperature, and the mechanical resistance is strong and long. It is superior to the conventional batter mix in all aspects, such as being usable over time and producing a stable and high quality product when used in processed foods and the like.

[Brief description of the drawings]

FIG. 1 is a graph showing the measurement results of a mechanical resistance test of a batter mix solution.

FIG. 2 is a graph showing measurement results of a change in viscosity at each temperature after stirring a batter mix solution for 5 minutes.

FIG. 3 is a graph showing measurement results of a change in viscosity at each temperature after stirring the batter mix solution for 30 minutes.

FIG. 4 is a graph showing measurement results of changes during freezing when applied to frozen foods.

────────────────────────────────────────────────── ─── Continuation of front page (56) References JP-A-4-131048 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/176

Claims (5)

(57) [Claims] 1. Fatty oil 30-70% by weight and flour 70-30
% By weight and baking by heating, and flour is uniformly dispersed in fats and oils. 2. The batter mix according to claim 1 , further comprising at least one of a saccharide and an emulsifier. 3. A heated roasted at 100 to 200 ° C. according
Item 4. The batter mix according to item 1 or 2 . 4. 30 to 70% by weight of fats and oils and 70 to 30% of flour
A method for producing a batter mix, which comprises dispersing flour uniformly in fats and oils by heating and roasting by adding weight percent. 5. The method for producing a batter mix according to claim 4 , wherein the solid fat is heated and dissolved, flour is added thereto, and the mixture is heated and roasted.