JP3463112B2 - Clothing for fried food - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dressing material for deep-fried foods such as tempura and fried food, and more particularly to a deep-fried foods material having a small oil absorption amount and providing a deep-fried food product.

[0002]

2. Description of the Related Art Deep-fried foods to be battered are sprinkled with seed dust and fried, or fried with a batter solution for frying, and then fried, and the seeds are sprinkled with the dust powder or without the glaze. There are tempura that can be fried and dipped, seeds can be sprinkled with dust powder or dipped without batter, and then fried with bread crumbs and fried, cutlets and croquettes. Conventionally, in these deep-fried foods, wheat flour and starch are mainly used for the dashi flour, and wheat flour is mainly used for the batter solution, and rice flour, corn flour, starch, natural gum, egg white, baking powder, etc. are required. Used accordingly.

Natural starches such as potato starch and corn starch are mainly used as starches, and modified starches have been proposed for various purposes. For example, an oil- and fat-processed starch that has a suitable batter viscosity when used in a batter solution and has good binding properties between seeds and clothes (JP-A-61-285956, JP-A-62-295956).
No. 14756, JP-A No. 62-195259) and soybean powder added and heat-treated starch (JP-A No. 62-8706).
No. 2), workability at the time of frying, α-starch blended to improve the dirt and flavor of the frying oil (Japanese Patent Laid-Open No. 62-74254), and aged powdering that gives a soft texture with less oil splash during frying. Processed starch (JP-A-56-68369) and the like have been proposed.

Generally, deep-fried foods are preferred to have a crispy and crispy texture, and recently, excessive intake of fats and oils has become a problem, and fried foods with a small oil absorption amount have been demanded. . Regarding the former point, powdery ethyl alcohol is blended (JP-A-57-57).
33561), low-viscosity processed Tempura powder containing starch and leavening agent is used as a clothing material to obtain a crispy and light texture (JP-A-4-8253), low-viscosity processed to a material coated with soluble gelatin. There is a proposal such as tempura using a clothing material containing starch that gives a crispy and light texture even when heated in a microwave oven (JP-A-4-8255), and the latter consumes less oil, Raw damaged starch is used as a batter powder without puncture during frying (JP-A-61-19225).
No. 5), and gelatinized glutinous rice flour is used (JP-A-61-1922).
No. 54) method has been proposed. However, these proposals are not only satisfactory in terms of improving individual problems, and cannot improve both problems together.

[0005]

DISCLOSURE OF THE INVENTION PROBLEM TO BE SOLVED BY THE INVENTION In the production of fried food, it is an object of the present invention to provide a fried food material which has a small amount of oil absorption and which gives a fried food with a crispy and crispy texture.

[0006]

As a result of intensive studies to solve the above problems, the present inventors have found that the above problems can be solved by using a specific soluble starch in combination with a highly viscous starch, and complete the present invention. Came to.

[0007] That is, the maximum viscosity of the soluble starch having a viscosity of 10% by weight of 300 cps or less of 5 to 30% by weight and the maximum viscosity of 9% by weight measured by a Brabender amylograph is 6% by weight of the dry matter.
The object of the present invention can be achieved by a fried clothes material containing 5 to 30% by weight of a highly viscous starch having a viscosity characteristic of 100 BU or more higher than the viscosity at 4 ° C.

In the present invention, the term fried food refers to a product in which the ingredients (seed) are fried in some way and fried, for example, fried chicken, tempura, fries, cutlets, croquette, etc. Or as a batter for frying or a batter for frying.

The soluble starch used in the present invention is obtained by treating starch suspended in water with an acid such as sulfuric acid or hydrochloric acid, or by allowing sodium hypochlorite to act to cut starch molecules in the state of starch granules. Starch that does not gelatinize in cold water with low molecular weight, but easily gelatinizes in hot water, and decomposes so that the degree of low molecular weight is 10 wt% and the viscosity is 300 cps or less, preferably 10 to 150 cps. Is called. When the viscosity of 10% by weight is higher than 300 cps, the crispy feeling of the obtained fried food is inferior and the oil absorption is increased. Further, even if the viscosity is lower than 10 cps, the effect is not so much changed, but the yield becomes worse as the viscosity becomes lower in the production process of soluble starch.
Ps or more is preferable. The viscosity of soluble starch is measured by the following method. Water was added to the soluble starch to prepare a 10 weight suspension of water, which was stirred in a boiling bath at 90 ° C.
It is gelatinized by heating to 50 ° C., cooled in running water, replenished with water evaporated during heating, and measured at 50 ° C. using a B-type viscometer.

The raw material starch used for producing the soluble starch is a commercially available untreated starch such as wheat starch, corn starch, rice starch, potato starch, tapioca starch, or a modified starch thereof such as bleached starch or acetylated starch. Examples thereof include esterified starch such as starch phosphate, and etherified starch such as hydroxypropyl starch and carboxymethyl starch. Among them, soluble starch made from corn starch and wheat starch is more effective and preferable.

The high-viscosity starch used in the present invention means a starch that does not change in cold water, is highly viscous when heated in the presence of water, has high viscosity, and starch granules are easily disintegrated during gelatinization. Starch having a maximum viscosity of 100 BU or more, preferably 200 BU or more, higher than the viscosity at 94 ° C. To satisfy this condition, a maximum viscosity of about 400 BU is required. In tempura, salt is often added, and in frying, a swelling agent such as baking powder or sodium bicarbonate is added. In general, salts act as a gelatinization inhibitor for starch, and are starches that are easily gelatinized even under such conditions and starch granules are easily disintegrated.

Whether or not the starch granules are likely to disintegrate can be estimated by the degree of breakdown after the maximum viscosity is reached when the viscosity at gelatinization is measured with a Brabender amylograph, and in the present invention, at 94 ° C. The maximum viscosity is 10 than the viscosity
A starch that breaks down to a level of 0 BU or higher, more preferably 200 BU or higher is applied. This difference is 1
Starch less than 00BU is not preferable because the batter has a hard texture. The Brabender amylograph viscosity was 40% using a Brabender amylograph prepared by preparing a starch suspension having a concentration of 6% by weight in terms of absolute dry matter using 1% by weight of saline.
The maximum viscosity and the viscosity at 94 ° C. are measured when the temperature is increased from 1.5 ° C. by 1.5 ° C. per minute to 94 ° C.

Typical examples of the starch having such properties are untreated tapioca starch and waxy cornstarch. Further, although untreated corn starch and wheat starch do not meet the requirements of the present invention, they can be easily gelatinized by etherification or esterification, and those satisfying the requirements of the present invention can be obtained. In any case, untreated starch or any processed starch may be used as long as it satisfies the above-mentioned conditions, and untreated starch such as tapioca starch that is compatible is further processed by etherification or esterification. It may be one.

The present invention relates to a fried clothes material containing 5 to 30% by weight of soluble starch and 5 to 30% by weight of highly viscous starch,
In this dressing material, other than the soluble starch and the high-viscosity starch, the materials usually used for the dressing material of fried food can be used. Specifically, flour, corn flour, rice flour, α
-Flour, such as rice flour, tamarind seed gum, xanthan gum, natural gums such as guar gum, the aforementioned soluble starch,
Starch other than high-viscosity starch, baking powder, swelling agent such as sodium bicarbonate, protein such as egg white, egg yolk, soybean protein, casein, dextrin such as starch degradation product and reduced starch degradation product, emulsifier such as lecithin, sugar ester,
β-carotene, pigments such as ench yellow, mirin, soy sauce, sodium glutamate, seasonings such as nucleic acid seasoning,
Vitamin E, salt and the like can be mentioned, and they can be appropriately used if necessary. In addition, soluble starch and starch other than high-viscosity starch refer to starches and processed starches that do not satisfy the conditions of the present invention, for example, untreated starches such as cornstarch, wheat starch, rice starch, and processed fats and oils, soluble starches of the present invention. Processed starches such as sodium hypochlorite-treated starch, α-modified starch, cross-linked starch, etherified cross-linked starch, esterified cross-linked starch and the like which are not compatible with starch can be mentioned.

The present invention is a fried food material containing 5 to 30% by weight of soluble starch, preferably 10 to 20% by weight, and 5 to 30% by weight of highly viscous starch, preferably 10 to 20% by weight. The fried food using the clothing material in which both the soluble starch and the high-viscosity starch are in this range gives a fried food with a crunchy and crispy texture and a small oil absorption. If either one of the two exceeds the above range and the amount is larger or smaller than the above range, the desired texture cannot be obtained and the oil absorption increases.

In the production of fried foods, the clothing material of the present invention can be used as a dusting powder, or can be used as a coating solution for tempura and a batter solution for frying after being water-soluble. When used as a dust powder, a predetermined amount of soluble starch or highly viscous starch is mixed with wheat flour, corn starch or the like to give a dust powder. At this time, the above-mentioned other usual additives which have been conventionally used may be added. When used as a coating liquid or batter liquid, a predetermined amount of soluble starch and high-viscosity starch and, if necessary, the above-mentioned other coating materials are premixed, and an appropriate amount of water is added to the coating liquid or batter. A liquor or batter liquid is prepared by using a liquor or by adding these garment materials sequentially to an appropriate amount of water and uniformly dispersing them.

Fried ingredients (seed) using the clothing material of the present invention
Is not particularly limited, and ingredients commonly used in fried foods, such as vegetables such as onions, carrots, potatoes, burdock, peppers, seafood such as shrimp, squid, scallops, small fish, white fish, chicken. In addition to poultry, beef, and other poultry meat, shiitake mushrooms, boiled eggs, seaweed, etc. can be used, as well as fried balls made by frying only clothing. In addition, fried food is not only suitable for food that is fried and eaten immediately,
It is also suitable for deep-fried foods that are then appropriately fried, or fried foods that are deep-fried and stored frozen.

Next, the present invention will be described in more detail with reference to Examples, Reference Examples and Experimental Examples. In the following examples,% is weight%
And parts are parts by weight.

[0019]

[Reference Example 1] 100 parts of commercially available corn starch and 120 parts of water
25 parts, 20 parts, 16 parts, 13 parts and 9 parts of sodium hypochlorite were added while maintaining pH 10 with an aqueous solution of caustic soda of about 3% under stirring. After treatment at 38 ° C. for 4 hours, acidic sodium sulfite and hydrochloric acid were added to neutralize the remaining sodium hypochlorite, pH was adjusted to 6, and the sample was washed with water and dried. 1, 2,
Low-molecular-weight starches of 3, 4, and 5 were obtained. In addition, commercially available soluble starch "Stabilose K" made from potato starch
(Made by Matsutani Chemical Industry Co., Ltd.) 6, and the respective viscosities are shown in Table 1.

[0020]

[Reference Example 2] In Reference Example 1, corn starch was replaced with wheat starch, and the addition amount of sodium hypochlorite was changed to 18 parts,
Sample No. 1 was treated in the same manner except that the treatment temperature was 30 ° C.
7 soluble starch was obtained.

[0021]

[Reference Example 3] 120 parts of water was added to 100 parts of tapioca starch to make a slurry, and 3.8% of acetic anhydride was added at room temperature while stirring to add about 3% aqueous solution of caustic soda to maintain the pH at 9 to 9.5. Gradually, the mixture was reacted for 4 hours, neutralized with hydrochloric acid, washed with water and dried to give Sample No. Degree of substitution (DS) of 0.
041 acetylated (esterified) tapioca starch was obtained.

[0022]

[Reference Example 4] 20 parts of sodium sulfate was dissolved in 120 parts of water, and 100 parts of corn starch was dispersed in the solution.
% Aqueous solution of caustic soda and 6 parts of propylene oxide were added, reacted at 40 ° C. for 24 hours, neutralized with hydrochloric acid,
After washing with water and drying, the sample No. 9 degree of substitution (DS) 0.10
Hydroxypropyl corn starch (etherified starch) was obtained.

[0023]

[Reference Example 5] 100 parts of waxy corn starch and 12 parts of water
Add 0 parts to make a slurry and a 3% aqueous solution of caustic soda 2
Add 0 part and 0.001 part of sodium trimetaphosphate and add 40 parts.
After reacting at 6 ° C. for 6 hours, it was neutralized with hydrochloric acid, washed with water, and dried to obtain sample No. 10 crosslinked starches were obtained.

[0024]

[Experimental Example 1] 70 parts of wheat flour, untreated tapioca starch (Table 2
15 parts, sample No. 1 to 7 low molecular weight starch 15
Part, 1 part of salt and 150 parts of water to prepare a coating solution, which was dropped from a funnel having a constant height and fried at 170 ° C. for 3 minutes to produce a fried bead. The fried balls obtained here were evaluated by the following methods, and the results are shown in Table 1.

<Texture> ◎: Crunchy and crispy ○: Somewhat crisp and slightly crispy △: Slightly shaky and slightly squeaky ×: tingling

<Oil absorption amount> Fried balls were extracted with ether for 24 hours, and the extraction amount is expressed as% of the total weight before extraction.

[0027]

[Table 1]

[0028]

[Experimental Example 2] 70 parts of wheat flour, sample No. Using 15 parts of the soluble starch of No. 2 and 15 parts of the highly viscous starch shown in Table 2, fried balls were produced and evaluated in the same manner as in Experimental Example 1. The results and the viscosity of the highly viscous starch are shown in Table 2.

[0029]

[Table 2]

[0030]

[Experimental Example 3] Wheat flour, sample No. Fried balls were produced in the same manner as in Experimental Example 1 except that tapioca starch was used as the soluble starch of 2 and the high-viscosity starch in the ratios (represented by parts) shown in Table 3, and the evaluation is shown in Table 3.

[0031]

[Table 3]

[0032]

Example 1 Sample No. 17 parts of soluble starch of No. 7, 13 parts of waxy corn starch and 70 parts of wheat flour were mixed to obtain a tempura dressing. 100 parts of this clothing material, 1 part of salt and 1 part of water
50 parts was added to prepare a coating liquid, which was attached to peeled shrimp for coating, and fried at 170 to 180 ° C. for 4 minutes to obtain shrimp tempura. The control clothing is 100 parts flour and 1 salt.
Used part. When tasted after 10 minutes, the tempura obtained from the clothing material of the present invention had a crisper and crunchy texture compared to the control product, and it was also smooth and easy to eat with less oily taste. Met.

[0033]

Example 2 Sample No. No. 2 soluble starch 15 parts, tapioca starch 15 parts, wheat flour 47 parts, salt 6 parts, seasoning 12
Parts and 5 parts of spices were uniformly mixed to obtain a fried clothing. This fried chicken material was sprinkled on chicken and fried to produce chicken fried. As a control, potato starch was used instead of soluble starch and high-viscosity starch. According to the product of the present invention, the fried chicken had a crispy and crunchy texture as compared with the control product, and it was easy to eat because there was no dent due to oil in taste.

[0034]

Example 3 Sample No. 1 part soluble starch 15 parts, sample N
o. 9 parts of high-viscosity starch 9 and commercially available batter oil-processed starch "Batter Starch # 0" (manufactured by Nippon Shokubai Co., Ltd.)
150 parts of water was added to 75 parts, and the mixture was stirred and homogenized to prepare a batter solution. The pork loin for pork cutlet on the market was dipped in this batter, further breaded, and fried at 160 ° C. for 5 minutes to obtain pork cutlet. "Batter Starch # 0" is the contrast
Used only. The pork cutlet obtained from the dressing material of the present invention had a crispy and crunchy texture and was less oily in taste than the control product, which was preferable.

[0035]

Example 4 3 parts of salt was added to 60 parts of egg white (water content: 88%), and the mixture was bubbled to obtain 50 parts of water. 3 soluble starch 12
Parts, 18 parts of highly viscous starch of sample N0.8, 57.8 of wheat flour
Parts and 2 parts of salad oil were added, and the mixture was mixed thoroughly with a wooden duck to prepare a clothing liquid. Grate 3 kisses as ingredients and season with salt, pepper and sake. The water of the kiss was wiped off, and the clothing liquid was sprinkled on the kiss and fried at 160 ° C. for 1.5 minutes to obtain a kiss fritter. As a control, corn starch was used instead of soluble starch and high-viscosity starch. The fritter obtained according to the present invention had a crunchy and crunchy texture and was less oily and tastier than the control product.

Claims (4)

(57) [Claims] 1. A maximum viscosity of 9 based on a Brabender amylograph measured with 5 to 30% by weight of soluble starch having a viscosity of 300 cps at a concentration of 10% by weight and 6% by weight of dried matter.
Fried clothing material containing 5 to 30% by weight of highly viscous starch having a viscosity characteristic of 100 BU or more higher than the viscosity at 4 ° C. 2. The fried food material according to claim 1, which contains 10 to 20% by weight of soluble starch and 10 to 20% by weight of high-viscosity starch. 3. The soluble starch is made of corn starch and / or wheat starch as a raw material, and has a viscosity of 10% by weight of 10 to 10.
The fried food material according to claim 1, which has a viscosity of 150 cps. 4. The maximum viscosity is 2 from the viscosity at 94.degree.
The clothing material for deep-fried food according to any one of claims 1 to 3, which is higher than 00BU.