JP3376679B2 - Quality improvement method of batter for frying - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention stabilizes the viscosity of a fatter batter liquid (coating liquid) used in the production of fry products represented by prepared foods, and cools fry products.
The present invention relates to a method for improving the quality of batter liquid for frying for the purpose of preventing aging after freezing and thawing and improving texture.

[0002]

BACKGROUND OF THE INVENTION Batter solutions are essential for the production of frying products for both domestic and commercial use. Usually, this batter solution for frying is mainly made of wheat flour, and is made by adding starch, dried egg yolk, dried egg white, seasoning and the like. These frying batter liquids do not have stickiness immediately after preparation, and are deep-fried during frying, but the viscosity increases over time, the stickiness comes out, and the ingredients become overly battered or do not deep-fried. I will end up. Further, recently, in order to prolong the shelf life of frying products, they are often stored refrigerated or frozen. However, this causes a problem that the garment ages, becomes very powdery or hard, and the texture and the like are impaired.

Regarding this problem, Japanese Patent Laid-Open No. 5-10360
Japanese Patent Publication No. 3 discloses a method for stabilizing the viscosity of a batter, which comprises adding soybean dietary fiber having a lipid content of 1% or less with a Tyler mesh to 100 mesh throughout the batter composition. However, although this method prevents a decrease in the viscosity of the batter over a long period of time, there is no mention of preventing the increase in viscosity due to the elution of gluten from the flour in the batter during frying. Also,
In this method, since the amount of soybean dietary fiber added is as large as 2 to 45% by weight with respect to the batter powder, not only is it difficult to adjust the amount of water added by adding soybean dietary fiber, The so-called soybean odor and okara odor appear in fried products, which has the drawback of impairing the flavor.

[0004]

In view of the above circumstances, the present invention prevents the viscosity increase of the batter liquid with time after preparation by preventing the viscosity increase due to gluten elution from the wheat flour in the batter during frying work. An object of the present invention is to provide a method for improving the quality of a batter solution for frying, which can suppress the viscosity of the batter solution and stabilize it, and also enables refrigeration of frying products, prevention of aging after freezing and thawing, and texture improvement. .

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that water containing okara powder and saccharides, which is obtained by using edible oils and fats and emulsifiers, in water. The oil-based emulsified oil composition prevents the batter liquid for frying from increasing in viscosity by elution of gluten from the wheat flour in the batter during frying, thereby suppressing a change in the viscosity of the batter liquid over time, and stabilizing it. It was found that the aging of frying products can be prevented and the texture can be improved, and the present invention has been completed. That is, the present invention contains okara powder, saccharides, fats and oils, an emulsifying agent, and an emulsified oil and fat composition obtained by emulsifying into an oil-in-water type, and the quality of a frying batter liquid characterized by adding to a batter composition. The main point is the improved method. Incidentally, the batter composition in the present invention means either the batter mix powder before water is added, or the batter liquid in which water or the like is added to the mix powder, and the emulsified oil composition is described above. May be added directly to the mixed powder, or may be mixed with water to be added, and the addition method and form are not limited.

As described above, according to the present invention, an okara powder is used as an emulsified oil / fat composition coexisting with saccharides, and this is added to the batter composition to elute gluten from wheat flour in the batter liquid during frying, Alternatively, it is possible to obtain a viscosity-stabilizing effect of the batter solution by suppressing a change in viscosity over time.For example, when sugars such as sorbitol and okara powder are added to the batter solution separately, such an effect is obtained. Absent. In the present invention, the action mechanism of the emulsified oil and fat composition suppressing gluten elution is not necessarily clear, but the okara powder and sugar react to form a complex, together with the finely divided oil droplets in the composition. It is considered that it inhibits the formation of a physical network of gluten proteins and consequently suppresses the increase in viscosity due to gluten elution.

The okara powder used in the present invention is a powder obtained by drying and finely pulverizing so-called "okara",
It means a water-insoluble component obtained by drying and pulverizing a residue obtained by removing water-soluble proteins from soybean or defatted soybean as a raw material. In this case, the finer the particle diameter of the okara powder, the more preferable it is, and the desired emulsified oil / fat composition is more easily produced, and therefore the viscosity stabilizing effect of the batter liquid is more likely to be exhibited. The okara powder is used in the range of 1 to 15 parts by weight, more preferably 2 to 5 parts by weight, based on 100 parts by weight of the emulsified oil and fat composition. If the amount of okara powder in the emulsified oil / fat composition is less than 1 part by weight, it is difficult to expect the desired effect of suppressing the increase in viscosity of the batter liquid and the effect of improving the quality of frying products, depending on the amount added. If the amount of the powder exceeds 15 parts by weight, the emulsified oil / fat composition itself thickens, the dispersibility in water decreases, and the workability deteriorates.

Next, as the saccharides used in the present invention,
Liquid sugar, sucrose, oligosaccharide, starch-degrading saccharified product, starch syrup, maltose starch syrup, sorbitol, maltitol, reduced starch saccharified product, glycerin and the like can be used, and these may be used alone or in combination of two or more. . The saccharide is used in the range of 10 to 50 parts by weight (solid content conversion) in 100 parts by weight of the composition. If this saccharide is less than 10 parts by weight in the emulsified oil and fat composition, the compounding ratio with the okara powder is not appropriate, and the desired effects as described above cannot be obtained. On the other hand, if it exceeds 50 parts by weight, the water required for emulsification is insufficient and the emulsified state of the emulsified oil / fat composition itself deteriorates.

The edible oils and fats used in the present invention include vegetable oils such as soybean oil, rapeseed oil and corn oil, or
Animal oils such as fish oils, hydrogenated oils thereof, transesterified oils, fractionated oils and the like can be mentioned. Among them, in consideration of the fluidity of the composition, those having a melting point in the range of 20 ° C. or less, particularly vegetable oil which is liquid even in a refrigerated state are preferable. This edible oil and fat is used in the range of 10 to 50 parts by weight in 100 parts by weight of the emulsified oil and fat composition. If it is less than 10 parts by weight, it is difficult to obtain the desired effect, and if it exceeds 50 parts by weight, the emulsified state of the emulsified oil / fat composition deteriorates.

As the emulsifier used in the present invention, glycerin fatty acid ester, sucrose fatty acid ester,
1 or 2 or more compositions selected from sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin, and 1 in 100 parts by weight of emulsified oil and fat composition
It is used in the range of 10 to 10 parts by weight. If this emulsifier is less than 1 part by weight, it is difficult to obtain the desired quality improvement effect.
If it exceeds 0 parts by weight, the bad flavor derived from the emulsifier may impair the flavor of the product.

Among the emulsifiers, examples of the glycerin fatty acid ester used in the present invention include glycerin monosaturated fatty acid ester, glycerin monounsaturated fatty acid ester, polyglycerin fatty acid ester, organic acid glycerin fatty acid ester, and the like. Used in combination of two or more. Regarding the use of this glycerin fatty acid ester, basically glycerin monosaturated fatty acid ester is used to prevent the aging of starch, the quality improvement effect of frying products is sought, and polyglycerin fatty acid ester is used to improve emulsification, By making the oil droplet diameter finer, the dispersibility in the batter liquid is improved. It is appropriate to use other glycerin fatty acid esters as an auxiliary agent and aim at various other effects.

Among the emulsifiers, the sucrose fatty acid ester used in the present invention is preferably a lipophilic one having an HLB of 3 or less. That is, when the HLB is 4 or more, the dispersibility of the obtained emulsified oil / fat composition in water is deteriorated.
The fatty acid that constitutes the sucrose fatty acid ester is preferably a saturated fatty acid having 16 to 20 carbon atoms. The reason is that sucrose fatty acid ester, which is a saturated fatty acid having 16 to 20 carbon atoms, is the most effective in improving the quality of starchy foods such as the batter solution for frying according to the present invention, especially in preventing aging, and is used in combination. This is because the glycerin monosaturated fatty acid ester is most effective when it is a saturated fatty acid having 16 to 20 carbon atoms, and the composition itself is stable when the carbon number of both is similar.
Further, when unsaturated fatty acids are used as the constituent fatty acids of the sucrose fatty acid ester, the dispersibility of the resulting emulsified oil / fat composition in water decreases.

Further, in the present invention, lecithins can be used as an emulsifier, if necessary. Here, lecithins are phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysolecithin, and lysophosphatidic acid, which can be obtained from soybean or egg yolk. Lecithin is a typical example. Further, lecithins include those obtained by enzymatically treating or fractionating lecithin.

Glycerin fatty acid ester as described above,
Emulsifiers other than sucrose fatty acid esters and lecithins are used for the purpose of stabilizing the emulsification of the composition itself and making it fluid, or for promoting the age-preventing effect of frying products.

Further, in the emulsified oil and fat composition of the present invention, in addition to these, xanthan gum, gum arabic, gellan gum, pectin, for the purpose of stabilizing the emulsification or improving the quality of the starchy food together with an emulsifier. Carrageenan, cellulose, thickeners such as dextrin, or whey protein, egg yolk, whole egg, egg white, casein protein, wheat protein, soybean protein, plasma protein, various proteolytic products, proteins such as protein enzyme processed products, One kind or a combination of two or more kinds of peptides may be used.

The emulsified oil / fat composition used in the present invention can be produced, for example, as follows. That is,
First, an emulsifier is added to fats and oils, and the mixture is heated and dissolved to form an oil phase. On the other hand, add okara powder and sugar to water and heat,
Use as the water phase. Next, the oil phase and the water phase are mixed, emulsified with a mixer such as a homomixer, and further stirred and mixed,
After cooling, the emulsified oil / fat composition used in the present invention is obtained.

The amount of the emulsified oil / fat composition used in the frying batter is determined by the content of the ingredients to be fried, the desired texture, or the amount of okara powder and sugar in the emulsified oil / fat composition. It depends on various factors, such as improving the batter's sharpness and stabilizing the viscosity,
When used for the purpose of improving the texture, 1 to 10 parts by weight is suitable for 100 parts by weight of the flour in the batter composition. Further, in the present invention, the flour 10 in the batter liquid is used.
The amount of the okara powder with respect to 0 parts by weight may be an extremely small amount of 1 part by weight or less, and therefore the fried food does not have an odor and the flavor is not impaired.

Further, the emulsified oil / fat composition used in the present invention is in the form of a paste having fluidity, but even if it is pulverized using a pulverizing base material such as dextrin, Although the effect of improving quality is maintained, it is preferable to use the paste in a fluid state if possible.

More specifically, the present invention as described above, in a frying batter solution represented by tempura, has a low viscosity immediately after preparation, but increases in viscosity due to elution of gluten with time, and tempura ingredients It solves the problem that a lot of clothes are attached to the material,
It is possible to suppress whitening and aging of clothes after refrigerated storage and maintain a good texture.

[0020]

EXAMPLES The present invention will be described in more detail with reference to the following examples and use examples, but the present invention is not limited to these examples. The formulations in the examples and the use examples are all parts by weight.

[Preparation of emulsified oil and fat composition] First, the emulsified oil and fat compositions (Ex. 1 to Ex. 12) used in the examples of the present invention and the emulsified oil and fat compositions used in Comparative Examples are prepared according to the formulations shown in Table 1. (Ratio 1 to ratio 5) were prepared. That is, an emulsifier was mixed with rapeseed oil, heated and dissolved to form an oil phase, and okara powder and sugar were mixed with water and heated to form an aqueous phase. Next, the oil phase and the water phase were mixed, emulsified with a homomixer, and further cooled with stirring and mixing. Here, the ratio 1 is the same as the fruit 11 except that the okara powder is not mixed, the ratio 2 is the same as the fruit 11 except that the saccharide is not mixed, and the ratio 3 is the sucrose fatty acid ester and the okara powder. No. 11 is added, but the ratio is the same as that of the fruit 11, the ratio 4 is the same as that of the fruit 11 except that the okara powder and the sugar are not mixed, and the ratio 5 is that the sucrose fatty acid ester, the okara powder, and the sugar are not mixed. Other than that, the composition is the same as that of Ex 11.

[0022]

[Table 1]

[0023]

[Table 2]

[0024]

[Table 3]

[Preparation of Batter Solution for Fry] Next, using the emulsified oil and fat composition prepared as described above, the batter solutions of Examples 1 to 12 and Comparative Examples 1 to 5 were prepared according to the formulations shown in Table 2. Prepared. In this case, regarding the preparation of the batter liquid, the raw materials shown in Table 2 were sufficiently stirred and mixed by a hand with a whipper so that there was no lump. Incidentally, as shown in Table 2 as the addition destination of the emulsified oil and fat composition, in the examples, after the emulsified oil and fat composition is mixed with powder such as wheat flour in advance to form a mixed powder, a method of adding it to water, The method of mixing with water added to the mixed powder was used.

[0026]

[Table 4]

[0027]

[Table 5]

[0028]

[Table 6]

[Example of use: chikuwa tempura] Using the batter solutions of the examples and comparative examples prepared as described above, the chikuwa tempura was fried, and after it was subjected to rough heat, it was stored refrigerated at 5 ° C.
After 6 days, it was eaten as it was without heating and sensory evaluation was performed.
The method of chikuwa tempura is as follows. That is, the batter liquid is temperature-controlled at 20 ° C., cut into appropriate sizes, and the pieces of hoe are soaked in the batter liquid sufficiently.
I flew for a minute. The batter solutions were compared for both 1 hour and 6 hours after preparation, and the respective viscosities were measured. A rotating B-type viscometer was used for measuring the viscosity, and each time the viscosity was measured, it was stirred 20 times with a whipper. The results are shown in Table 3.

[0030]

[Table 7]

[0031]

[Table 8]

[0032]

[Table 9]

As can be seen from Table 3, the fried takuwa tempura using the batter solution of the comparative example to which the emulsified fat composition containing neither okara powder nor saccharides was added, 1 hour passed. The sensory evaluation results after and after 6 hours passed were different, and in the tempura after 6 hours, more batter was attached and powderiness was noticeable. On the other hand, in the tempura of deep-fried chicken hoes using the batter liquid according to the example of the present invention in which the emulsified oil composition containing both okara powder and sugar was added, the amount of clothes to be worn over time. There was no difference, and the texture was soft and not powdery. In addition, the amount of okara powder contained in this batter liquid was extremely small, 0.1 to 0.3 parts by weight, based on 100 parts by weight of wheat flour, and the resulting tempura had an odor and a flavor. It didn't hurt.

From the results of the above examples and use examples, according to the improved method of the batter solution according to the present invention, not only the texture deterioration of the obtained fried foods after cold storage but also the batter solution after preparation are prevented. Since the change in viscosity with time is extremely small and stable, it is possible to always obtain a uniform fried product,
Therefore, it was confirmed that the productivity for mechanization was excellent.

[0035]

INDUSTRIAL APPLICABILITY As described above, the present invention can prevent viscosity increase due to gluten elution from wheat flour in the batter over time and stabilize the viscosity of the batter liquid for a long time. We will always be able to mechanize the production of fried foods of a certain quality and achieve quality improvements such as refrigeration of the resulting fried foods and prevention of aging after freezing and thawing, contributing to the development of the food industry and the interests of consumers. be able to.

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Claims (6)

(57) [Claims] 1. A method for improving the quality of a batter for frying, which comprises adding an oil-in-water type emulsified oil / fat composition containing okara powder, sugar, edible oil / fat, and emulsifier to the batter composition. 2. The okara powder is 1 to 1 in the emulsified oil and fat composition.
5 parts by weight, 10 to 50 parts by weight of sugar, and 10 to 10 parts of edible oil and fat
The method for improving the quality of a batter for frying according to claim 1, wherein the amount of the emulsifier is 50 parts by weight, and the amount of the emulsifier is 1 to 10 parts by weight. 3. Okara powder is contained in the emulsified oil / fat composition in an amount of 2 to 3.
The method for improving the quality of a batter solution for frying according to claim 2, wherein the amount is 5 parts by weight. 4. The method for improving the quality of a batter liquid for frying according to claim 1, wherein the edible oil and fat is a vegetable oil which has a melting point of 20 ° C. or lower and is liquid even in a refrigerated state. 5. The frying batter according to claim 1, wherein as the emulsifier, a sucrose fatty acid ester having an HLB of 3 or less and a constituent fatty acid is a saturated fatty acid having 16 to 20 carbon atoms is used. Liquid quality improvement method. 6. The quality of the frying batter liquid according to claim 1, wherein 1 to 10 parts by weight of the emulsified oil composition is blended with 100 parts by weight of wheat flour in the batter liquid. Improved method.