JP5065322B2 - Fried batter mix and fried foods - Google Patents

Description

  The present invention relates to a mix for deep-fried food batter, and more particularly to a mix for deep-fried food batter that can form a garment with good melting characteristics. The present invention also relates to deep-fried foods using the fried food batter mix.

  For fried foods such as tempura, fried food, fried chicken, etc. fried in oil with a batter, the texture of the clothing and the appearance of the shape are important as the quality. As for the texture of the clothes, it is preferred that the mouth melts well and that there is sakumi. About the appearance, what is called flower bloom is required. In order to satisfy these qualities, it has been proposed to include various components in a fried batter mix or batter liquid.

  Patent Document 1 proposes adding powdered fats and oils containing a sucrose fatty acid ester and a swelling agent to a batter for tempura garment in order to make a garment with a deeply fried, blossoming and succulent texture. .

  Patent Document 2 contains a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more in a fried food mix powder in order to make a garment having good flower bloom, flavor and texture, and low oil absorption. It has been proposed.

  Patent Document 3 proposes to add fat and oil-processed starch containing fat and oil and a glycerin organic fatty acid ester to a fried food material for the purpose of improving the binding property of the clothes.

  However, even if the components described in Patent Documents 1 to 3 were used, the melting of the mouth of the garment was not yet satisfactory.

  In addition, in order to make a fried food garment with a crispy texture, it has also been conventionally practiced to add fats and oils to batter liquid. Patent Document 4 proposes adding a kneading oil / fat composition containing polysorbate to batter powder or batter liquid. The batter powder and batter liquid described in Patent Document 4 use polysorbate, which is an emulsifier, to improve the dispersibility of the fats and oils in the batter liquid and to sufficiently exert the functions of the fats and oils, thereby being succulent. It is intended to improve the texture.

Japanese Patent Publication No.58-23061 JP 11-318367 A JP 2005-185122 A JP 2006-55080 A

  Accordingly, it is an object of the present invention to provide a fried food batter mix that can form a garment having good mouth melting, a crispy texture, and good flowering.

  As a result of intensive studies, the present inventors have found that the use of polysorbate improves the melting of the deep-fried garment, and the present invention has been achieved.

That is, the present invention contains polysorbate and potato starch , the content of polysorbate is 0.0001 to 0.01% by mass, and the content of potato starch is 1 to 30% by mass. The present invention provides a batter mix and fried foods using the mix.

  By using the fried food batter mix of the present invention, it is possible to obtain a fried food that melts well in the mouth. Moreover, the fried food using the fried food batter mix of the present invention has a crispy texture and good flowering.

  The polysorbate used in the fried batter mix of the present invention has a structure in which ethylene oxide is added to a sorbitan fatty acid ester. The type of fatty acid constituting the polysorbate is not particularly limited, but in general, lauric acid, stearic acid, oleic acid, palmitic acid and the like obtained from nature are selected. The number of moles of ethylene oxide added is not particularly limited, but is preferably about 20. The HLB of the polysorbate is preferably in the range of 10-17.

  A commercial item can be used as said polysorbate. Specifically, for example, polysorbate 20 (polyoxyethylene (20) sorbitan monolaurate), polysorbate 60 (polyoxyethylene (20) sorbitan monostearate), polysorbate 65 (polyoxyethylene (20) sorbitan tristearate) ), Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate) is commercially available. Among these, polysorbate 80 is preferable. In these commercially available polysorbates, for example, polysorbate 20 is composed mainly of lauric acid, but also contains other fatty acids. The same applies to polysorbates 60, 65, and 80. In addition, these commercially available polysorbates have about 20 moles of ethylene oxide added.

  In the fried food batter mix of the present invention, the content of the polysorbate is preferably 0.0001 to 0.01% by mass, and most preferably 0.002 to 0.008% by mass. If the polysorbate content is less than 0.0001% by mass, sufficient use effect is not achieved.

  In the fried food batter mix of the present invention, the polysorbate is preferably used in a powder form. Polysorbate can be made into a powder by mixing with starch or dextrin, or it can be made into a powder by mixing with an excipient composed of maltose, powdered starch syrup, sodium caseinate and the like.

  The fried food batter mix of the present invention is the same as the conventional fried food batter mix except that it contains the polysorbate. That is, in addition to the above polysorbate, raw materials and additives conventionally used in fried batter mixes, such as wheat flour, flours, starches; protein materials such as soy protein, wheat gluten, egg powder, skim milk powder; Fats and oils such as powdered oils and fats; Yamagata powder, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigments, flavors, dextrin, etc. can do.

  The fried batter mix of the present invention preferably contains potato starch. By containing potato starch, the melting of the mouth of the clothes can be further improved. Examples of potato starch include ordinary potato starch that has not been modified, and modified potato starch obtained by subjecting potato starch to cross-linking, esterification, etherification, oxidation, pregelatinization, acetylation, and the like. Preferred is a modified potato starch, and more preferred is a modified starch obtained by subjecting potato starch to an oxidation treatment.

  When the potato starch is contained, the content is preferably 1 to 30% by mass, more preferably 1 to 10% by mass, and most preferably 3 to 8% by mass in the fried batter mix of the present invention. If the content of potato starch is less than 1% by mass, a sufficient use effect is not achieved, and if the content of potato starch exceeds 30% by mass, it is difficult to obtain a garment with good melting characteristics.

The deep-fried foods of the present invention are manufactured by a conventional method using the above-described mixed food for fried food batters of the present invention. In the present invention, fried foods refer to all fried foods such as tempura, fries, fritters, fried chicken, fried Tatsuta, and the like.
For example, in order to produce tempura using the fried food batter mix of the present invention, the fried food batter mix of the present invention is adjusted to an appropriate batter viscosity by adding water, and the ingredients are properly dusted. Then, the batter liquid may be added and fried. In addition, although tempura was demonstrated, it can apply according to a conventional method also about other fried foods.

Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited to the following examples. In addition, Examples 1-1 to 1-4 among Examples 1-1 to 1-5, 2-1 to 2-4, 3-1 to 3-5, and 4-1 to 4-3 shown below. , 1-5, 3-1, and 3-5 are reference examples.

[Example 1 and Comparative Example 1] Examination of presence / absence of emulsifier and starch and types of them An tempura batter mix was prepared according to the formulation shown in Table 1. The blended polysorbate was prepared by diluting polysorbate 80 with an excipient composed of maltose, powdered starch syrup and sodium caseinate, and the powder contained 1% by mass of polysorbate 80 alone.
Similarly, sucrose fatty acid ester-containing powder, polyglycerin fatty acid ester-containing powder, and glycerin fatty acid ester-containing powder are obtained from maltose, powder starch syrup and sodium caseinate, respectively. It was diluted with the above excipient and powdered.
Water was added to the above tempura batter mix and stirred uniformly to obtain a batter, and then the obtained batter was attached to ingredients and fried in oil to prepare tempura. The melting of the tempura garment, texture (sakumi) and flowering were evaluated according to the following evaluation criteria. The evaluation results (average score of 10 well trained panelists) are shown in Table 1.

(Evaluation criteria)
・ Melting in mouth 5: Melting very fast, no solid feeling, very smooth 4: Melting fast, no solid feeling, smooth 3: Melting slightly slowly, slightly solid feeling, slightly rough 2: Slow Melts, feels solid, feels rough 1: melts very slowly, feels very solid, feels very rough, texture (sakumi)
5: Very brittle and crisp, extremely good 4: Teeth brittle and crusty, good 3: Slight pulling and slightly lacking in sacking 2: Pulling is felt and lacking in sacking 1: Strong pulling is felt , No sakumi, bad flower bloom 5: very good, very fine flower bloom 4: finely diffuse, fine flower bloom 3: slightly badly scattered, slightly round flower bloom 2: poorly scattered, round flower bloom 1 : Very fragile, extremely round flower bloom

[Example 2] Examination of polysorbate content A tempura batter mix was prepared according to the formulation shown in Table 2, and tempura was prepared in the same manner as in Example 1. The melting of the tempura garment, texture (sakumi) and flowering were evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2. In Table 2, the results of Example 1-3 are also shown for reference.

[Example 3] Examination of potato starch content A tempura batter mix was prepared according to the formulation shown in Table 3, and tempura was prepared in the same manner as in Example 1. The melting of the tempura garment, texture (sakumi) and flowering were evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3. In Table 3, the results of Example 1-3 are also shown for reference.

[Example 4] Examination of types of polysorbate A tempura batter mix was prepared according to the formulation shown in Table 4, and tempura was prepared in the same manner as in Example 1. The melting of the tempura garment, texture (sakumi) and flowering were evaluated in the same manner as in Example 1. The evaluation results are shown in Table 4. In Table 4, the results of Example 1-3 are also shown for reference.

Claims (4)

A mix for fried food batter, comprising polysorbate and potato starch, having a polysorbate content of 0.0001 to 0.01 mass% and a potato starch content of 1 to 30 mass% . The mix for fried food batter according to claim 1 , wherein the potato starch is a modified potato starch. The fried batter mix according to claim 2, wherein the modified potato starch is oxidized potato starch . A fried food produced using the fried batter mix according to any one of claims 1 to 3 .