JP3968599B2 - Method for producing batter composition for fried food - Google Patents

Description

【００２４】
実施例３〜４、比較例３〜４
実施例１〜２（実施例３〜４）、比較例１〜２（比較例３〜４）におけるプロペラ攪拌１時間後のバッターを用いて、人参と海老を種として天麩羅を試作した。油揚げ条件は１８０℃、３〜４分とした。また、油挙げ条件を１８０℃、１分としたものを油挙げ後急速凍結し、冷凍天麩羅を得た。これらの天麩羅を前者は油揚げ後直ぐに試食し、後者は冷凍品を油揚げ条件１７０℃、３分間で油挙げを行い、試食試料とて、官能評価した。
【００２５】
【表２】

【００２６】
実施例５、比較例５
薄力粉１００ｇ（比較例５）、薄力粉９０ｇと分画物２を１０ｇ（実施例５）のそれぞれに、１．５倍量の水を加え、バッターを作った。このバッターを１５℃で１時間攪拌した後、クリームコロッケ用のバッターとしてクリームコロッケを試作した。その結果、比較例５のバッターを用いたものの約３０％がコロッケの衣が爆発を起こしたのに対し、実施例５においては衣の爆発は全くなかった。
【００２７】
また、爆発を起こしていないコロッケにおいて、比較例５のものは硬い衣であるのに対し、実施例５の衣は比較例５の衣の約３〜５割程度膨らみ、非常にクリスビー感のある美味しいものであった。
【００２８】
実施例６、比較例６
薄力粉１００ｇ（比較例６）、薄力粉９０ｇと分画物２を１０ｇ（実施例６）のそれぞれに１．５倍量の水を加え、バッターを作り、実施例５と同様の処理を行い、これを用いて、トンカツを試作し、肉と衣の付き具合を比較した。その結果、比較例６のものは衣の付きが悪く、肉と衣の間に空洞ができたのに対し、実施例６のものはほとんど空洞ができず、肉に衣が付いていた。また、その衣は比較例６の衣に対し、約１．３〜１．５倍程度の厚さにまで膨らみ、クリスビー感のあるものであった。
【００２９】
【発明の効果】
本発明によれば、グリアジンを主成分とする分画物をフライ食品のバッターに使用することにより、大量生産を行う連続式のバッタリング操作においても安定性があり、クリスビー感に優れたフライ食品または冷凍フライ食品を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a batter composition for fried food and a fried food using the same.
[0002]
[Prior art]
“Fried clothes” can be broadly divided into tempura and fries. Tempura is a mixture of flour and water (batter) applied to food and then fried. Unlike other fried foods, the food itself burns. Rather, the thick garment was designed to keep the flavor of the food well, and the fried food was made by adding flour (batter) or eggs on the surface of the food in order to adhere the bread crumbs and food. It is fried with bread crumbs, and by adding garments together, it keeps the umami ingredients of the fried seeds, while at the same time complicating the taste and physical properties of the fried seeds by adding clothing and oil, making it easier to maintain the shape of the product The product looks and increases. Thus, in the fried food, the batter forming the garment or a part thereof is an important factor that affects the commercial value.
[0003]
In general, in the tempura and fries, the texture of the fried food is as crunchy as possible (crisby feeling). Therefore, conventionally, a method has been adopted in which gluten formation in the batter liquid of fried food clothing is suppressed, a gluten network is formed up to light and weak dough formation, and precipitation of other components of the batter such as starch is suppressed. It was. For example, there are methods to lower the batter temperature and extremely reduce the stirring, but industrially these methods are not feasible, and it is possible to create clothes with a good texture like hand-made. There wasn't.
[0004]
That is, when making batters in industrial production, unlike manual work, gluten is once dough-formed by mechanical stirring or pump stirring, and then is subdivided and separated (apparently, dough Fried foods that are mass-produced industrially because thickeners such as gums are used for the purpose of preventing separation and stabilizing batters. The garments will have a less texture than those made by hand. In particular, frozen foods with clothes, which are not fried in oil, are intended to be fried and eaten deliciously at the time of eating.
[0005]
[Problems to be solved by the invention]
Then, in this invention, it aims at providing the batter composition which can manufacture the fried food which has the food texture with the crisbee feeling which was made by hand.
[0006]
[Means for Solving the Problems]
By adding gliadin, which is a constituent of wheat gluten, to the batter, the present inventors have an effect of suppressing separation by the gliadin net even if gluten dough fragmentation occurs in mechanical stirring. The present inventors have found that it is possible to maintain a lightly mixed state of flour even with agitation without reaching a hard garment like the kind.
[0007]
That is, the present invention relates to a method for producing a batter composition for fried food, characterized by adding a gliadin main component fraction that is fractionated from wheat gluten and contains 50% by weight or more (dry basis) of gliadin, and It is a manufacturing method of fried food characterized by using the batter composition obtained by the manufacturing method .
[0008]
The batter with a high gliadin ratio is formed with gluten dough, and even if fragmentation occurs, its separation is suppressed by the action of the gliadin network, it has an appropriate viscosity, and its garment is rich in a crisby feeling without becoming hard, The texture can be maintained for a long time.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
The gliadin main component fraction is obtained by extracting wheat gluten with, for example, 30 to 70 volume% ethanol aqueous solution or 30 volume% or less acidic ethanol aqueous solution, separating the supernatant by means such as centrifugation, and concentrating as desired. And a fraction containing gliadin as a main component, which can be preferably obtained by drying by means such as spray drying or vacuum drying.
[0010]
In the present invention, the method for separating the gliadin main component fraction is not limited in any way. For example, 30 to 70% by volume ethanol aqueous solution, 10 to 20% by volume isopropyl alcohol or n-propyl alcohol aqueous solution, 20 By using an aqueous solution of ˜50% by volume acetone, a method of separating high concentration (80% by weight or more) of gliadin can be employed. Alternatively, a method of separating a fraction containing medium concentration (less than 50 to 80% by weight) of gliadin by using an acidic (pH 3.5 to 5.5) aqueous solution of 5 to 20% by volume of ethanol. .
[0011]
The concentration of gliadin in the fraction can be adjusted by changing the solvent ratio and the above conditions, and it is sufficient that gliadin is contained in the main component fraction of gliadin in an amount of 50% by weight or more based on the dry weight. It is preferably contained in 90% by weight.
[0012]
The gliadin main component fraction, when added to the batter, may be in a state of being separated as described above or in a dried powder state, and is not limited to this form, but preferably Is a dry powder. The drying method is not limited, but is preferably powdered by a spray drying method.
[0013]
In the batter composition, the main component fraction of gliadin may be contained as gliadin in an amount of 0.5% or more of the total weight including water, and preferably 1 to 30% by weight, particularly with respect to the flour used. Preferably, 1 to 15% by weight is added.
[0014]
In addition, the batter composition usually contains 70 to 100% by weight of wheat flour. In addition, for example, salt, baking powder, dried egg white, dried whole egg, skimmed milk powder, shortening, seasoning, starches, raw egg, thickener. The effects of the present invention can also be exhibited by using a commonly used compound such as a gelling agent.
[0015]
As the fried food using such a batter composition, the above-mentioned fried food or such frozen food is a target, and examples of the species wrapped in clothes include vegetables, seafood, meat, processed food, etc. Although various things can be mentioned, it is not limited to these.
[0016]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples. In Examples,% is based on weight unless otherwise specified.
[0017]
Reference Example 1 (Preparation of fraction 1)
Dissolve and disperse 1 kg of wheat gluten (powder active gluten) in 8 liters of 70 volume% ethanol aqueous solution, extract with propeller stirring for 2 hours at room temperature, separate the extract using a centrifuge, Obtained. The separated supernatant was concentrated with a vacuum concentrator, dried with a vacuum dryer to obtain a dried product, and pulverized with a pulverizer to obtain about 300 g of a gliadin main component fraction as a dry powder. Hereinafter, this is referred to as a fraction 1.
[0018]
The physical properties of the obtained fraction 1 were as follows.
5% moisture
Protein 93%
Amount of gliadin 85% (in protein)
PH of 1/40 aqueous solution 6.8
Acetic acidity 0.6%
[0019]
Reference Example 2 (fraction 2)
A supernatant was obtained from 1 kg of wheat gluten (powder active gluten) in the same manner as in Reference Example 1 using an acidic ethanol aqueous solution in which 3 g of citric acid was dissolved in 10 liters of a 15 vol% aqueous ethanol solution. The supernatant was concentrated to a solid content of about 20%, and then powdered using a spray dryer to obtain about 400 g of a gliadin main component fraction. This is called fraction 2.
[0020]
The physical properties of the obtained fraction 2 were as follows.
Moisture 4%
Protein 78%
Amount of gliadin 70% (in protein)
PH of 1/40 aqueous solution 4.3
Citric acidity 0.9%
[0021]
Examples 1-2 and Comparative Examples 1-2
Reinforced flour 100 g (Comparative Example 1), Reinforced flour 90 g and powdered active gluten 10 g (Comparative Example 2), Reinforced flour 90 g and fraction 1 10 g (Example 1), Reinforced flour 90 g and fraction 2 10 g (Example 2) 1.7 times the amount (weight) of water was added to each powder and stirred with a propeller stirrer to make a batter.
[0022]
Each batter solution is put in a constant temperature water bath at 20 ° C., and the viscosity of the batter is measured over time while being stirred (10-15 rpm) with a propeller type stirrer (Tokyo Keiki Co., Ltd., B-type viscometer) and its state Was observed. The results are shown in Table 1. As seen in Table 1, the batters of Examples 1 and 2 were both stable over time.
[0023]
[Table 1]

[0024]
Examples 3-4, Comparative Examples 3-4
Using a batter after 1 hour of propeller stirring in Examples 1 to 2 (Examples 3 to 4) and Comparative Examples 1 to 2 (Comparative Examples 3 to 4), a tempura was prototyped using carrots and shrimp as seeds. The frying conditions were 180 ° C. and 3 to 4 minutes. In addition, oil-lifting conditions at 180 ° C. for 1 minute were quick-frozen after raising the oil to obtain a frozen tempura. The former tempura was sampled immediately after frying, and the latter was subjected to sensory evaluation as a tasting sample by froze the frozen product at 170 ° C. for 3 minutes.
[0025]
[Table 2]

[0026]
Example 5, Comparative Example 5
A batter was made by adding 1.5 times the amount of water to 100 g of the flour (Comparative Example 5), 90 g of the flour and 10 g of the fraction 2 (Example 5). After stirring this batter at 15 ° C. for 1 hour, a cream croquette was made as a batter for cream croquette. As a result, about 30% of those using the batter of Comparative Example 5 caused the croquette clothes to explode, whereas in Example 5, there was no explosion of the clothes.
[0027]
Moreover, in the croquette which has not caused the explosion, the thing of the comparative example 5 is a hard garment, whereas the garment of the example 5 swells about 30 to 50% of the garment of the comparative example 5, and has a very crisby feeling. It was delicious.
[0028]
Example 6 and Comparative Example 6
100 g of weak flour (Comparative Example 6), 90 g of weak flour and 10 g of fraction 2 (Example 6), 1.5 times the amount of water was added to make a batter, and the same treatment as in Example 5 was performed. We made a prototype of tonkatsu and compared the condition of meat and clothing. As a result, the thing of the comparative example 6 had bad clothes, and the cavity was made between meat and clothes, while the thing of Example 6 hardly made a cavity and the clothes were attached to the meat. Further, the garment swelled to a thickness of about 1.3 to 1.5 times that of the garment of Comparative Example 6, and had a crisby feeling.
[0029]
【The invention's effect】
According to the present invention, by using a fraction mainly composed of gliadin as a batter for fried food, the fried food is stable even in continuous battering operation for mass production and has an excellent crisby feeling. Or frozen fried food can be obtained.

Claims (2)

A method for producing a batter composition for fried food, comprising adding a gliadin main component fraction fractionated from wheat gluten and containing 50% by weight or more (dry basis) of gliadin . Method for producing a fried food which comprises using the batter composition obtained by the production method according to claim 1.