JP3405580B2 - Batter and fried food using it - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a batter and fried foods using the same. More specifically, the present invention relates to a batter containing a large amount of oil and fat and containing no wheat flour, and a fried food using the same.

[0002]

BACKGROUND OF THE INVENTION Fry foods such as croquettes, fried shrimp, and seafood fried are produced by attaching a batter around the ingredients and then adding bread crumbs. Conventionally, the batter is prepared by using wheat flour as a main raw material, adding 1 to 3% by weight of oil and fat, other emulsifiers, starch and the like and adding water. However, in the conventional fried food with batter and bread crumbs, after frying, the bread crumbs absorb moisture over time, and the freshly fried feeling disappears. In addition, when the bread is reheated in a microwave oven, the bread crumbs tend to soften and the light feel of the fried food disappears.

In addition, it is difficult to deeply fry fried foods having a thick layer, and therefore, for snack foods having a light texture, the layers are made thin. However, even when freshly fried, the layer has a bright brown color and is fragrant and delicious.
There is a need for a new fried food that has thick layers, soft inside, and crispy outside, and that can be fried just after a long time.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a batter and a fried food product using the batter. More specifically, the present invention does not cause the bread crumbs to become soft even after a long time after frying, and maintains a fresh feeling of fried food, and even when it is reheated in a microwave oven after fried, it is lightly fried. It is intended to provide a batter for a fried food having a feeling and a fried food using the batter.

[0005]

[Means for Solving the Problems] In order to solve the above-mentioned drawbacks,
The present inventors have further added a batter containing 15 to 60% by weight or more of fats and oils and not containing wheat flour to the periphery of a fried food material, and even breaded fried foods even after being fried for a long time. The present invention has been completed by finding that bread crumbs maintain a dry feeling without softening.

The batter of the present invention is characterized in that fats and oils, starch and vegetable proteins are essential components of the batter raw material, and the fats and oils are contained in 15 to 60% by weight of the batter raw material. As the oil and fat used in the batter of the present invention, vegetable oil that is liquid at the temperature of the batter raw material (usually 10 to 20 ° C.) can be used. Rapeseed oil, corn oil, daikon oil, cottonseed oil, coconut oil, palm oil and the like can be used, but palm olein is preferably used. Only one kind of fat may be used, or two kinds may be mixed and used in a ratio of 3: 7 to 7: 3. Fats and oils are 15 to 60% by weight or more, preferably 3
It is advisable to add 0-40% by weight to the batter material.

In the fried food material with a batter, the fats and oils in the batter are eluted into the frying oil during frying in oil. After elution, there are many pores and it becomes porous, so the oil is well drained and it feels light and light. The roller layer consists of two layers, a deep-fried layer and a soft layer containing fats and oils, and the layer in contact with the medium seed serves to prevent the movement of water. That is, since the batter contains a large amount of oil, it is possible to prevent the water generated from the fried food material from moving to the bread crumbs even after a long time after frying. Therefore, the texture of the bread crumbs does not deteriorate due to the fact that the bread crumbs absorb water and become soft.

[0008] The batter of the present invention is characterized in that fat, starch and vegetable protein are essential components of the batter raw material, and the batter raw material does not contain wheat flour. That is, the batter of the present invention does not contain wheat flour and uses starch and vegetable protein. As the starch, one or more kinds can be used from wheat starch, potato starch, tapioca starch, corn starch, waxy starch and the like. Vegetable protein also has an action of facilitating emulsification, and soybean protein or the like can be used. Since this batter does not contain wheat flour, when it is fried around the ingredients of the fried food, the stickiness peculiar to gluten does not appear and it is possible to avoid the texture becoming hard.

As the bread crumbs, either dry bread crumbs or raw bread crumbs can be used. The material of the fried food used in the present invention may be any of poultry meat, seafood, vegetables, etc., or a processed molded product thereof. The batter of the present invention is
It can be produced by an ordinary method. For example, the powders of the batter raw materials may be mixed and adjusted by adding water, or the powders may be sequentially added to water. Finally, add fats and oils. Stir well.

The fried food of the present invention is a fried food having a high rate even when one or more of the above-mentioned batter is added to a medium seed and bread crumbs are applied on the batter layer. The fried food is made by battering the fried food material, that is, medium seeds, and bread crumbs around it. If necessary, secondary batter and secondary bread crumbs can be added. If the rolling rate is less than 40%, it will not be able to have a crispy, fried and voluminous look, and a crispy texture. If the rolling rate is more than 60%, it will be a medium type. The quantitative balance will be lost, and it will become a fried food that you will feel strongly when you are about to start. Therefore, in terms of quality, the ratio of rollers is that of batter and bread crumbs.
It is 40 to 60% of the whole.

[0011]

EXAMPLES The present invention will be specifically described below with reference to examples. The invention is in no way limited to this example.

Example 1 Croquettes were produced using a batter having the following composition. 35% by weight of palm olein Potato starch 18% by weight Soy protein 3% by weight 2% by weight of emulsifier 42% by weight of water

A batter was obtained by sequentially bonding an emulsifier, soy protein, potato starch and palm olein to water. Crush steamed potatoes, stir-fried beef and onions, seasonings,
We mix salt and pepper and mold to make normal croquette seeds, attach primary batter and primary bread crumbs around this croquette seed, add secondary batter and secondary bread crumbs around it, and add oil Fried. Rolling rate is 6 with batter and bread crumbs
0% croquette was obtained. The outer part of the batter that came into contact with the bread crumbs was porous and fried with a good oiliness.

Example 2 A shrimp fry was produced using the batter of Example 1. The shrimp, which had been shelled and prepared, were battered, crumbed, and fried. It was fried on a shrimp fry with a dry and oily feel that was covered with a ratio of 48%.

Example 3 The well-trained panelists tasted the croquettes and shrimp flies produced in Examples 1 and 2 and having a high rate of occurrence. Both the croquette and the fried shrimp were evaluated to have a crispy and light texture. In addition, the samples that had been at room temperature for 6 hours were also sampled. The appearance was evaluated as that the bread crumbs did not change smoothly. The evaluation when reheated in a microwave oven and tasted was that the bread crumbs were firm and the texture of freshly fried bread was maintained.

[0016]

[Effects of the Invention] When fried in oil, it creates porosity and has a crispy, light texture, and even after a long time has passed, bread crumbs do not absorb water and become soft, and the fried light It is possible to provide a batter and a fried food using the same, which can maintain a texture and obtain a fried food having a similar fresh texture even when reheated in a microwave oven.

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-1-320962 (JP, A) JP-A-4-349857 (JP, A) JP-A-1-144939 (JP, A) JP-A-2- 69142 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/176 A23L 1/01

Claims (3)

(57) [Claims] 1. A fat, a starch, and a vegetable protein as essential components of a batter raw material, and a fat and oil as a batter raw material.
A wheat-free batter characterized by comprising 5 to 60% by weight. 2. The wheat flour-free batter according to claim 1, wherein the oil and fat is palm olein. 3. A fried food product, wherein one or more of the wheat flour-free batter according to claim 1 or 2 is attached to a medium seed, and bread crumbs are attached on the batter layer.