JP5916585B2 - Powder composition for batter liquid - Google Patents

Description

The present invention relates to a powder composition for batter solution for obtaining a soft and juicy fried food having good binding properties between ingredients and clothes.

For fried foods such as frying, fritters, fried chicken, tempura, etc., after immersing the ingredients in a batter solution consisting of a suspension of flour, starch, etc. It is prepared by applying bread crumbs and oiling. In addition, in the case of ingredients with high moisture content, dusting made of powder such as wheat flour or starch is also applied as necessary before applying to the ingredients.

In such fried foods, conventionally, due to poor binding between the ingredients and the clothing, a gap is formed between the ingredients and the clothing, from which the moisture of the ingredients evaporates and the ingredients become hard In particular, in the case of ingredients with high fat content, there was a problem that the juiciness was lost. In particular, ingredients rich in lipids tend to cause poor binding, and the problem is remarkable.

As a technique for improving such a problem, for example, Japanese Patent Application Laid-Open No. 2003-250475 (Patent Document 1) discloses a dusting composition for oily food containing transglutaminase and protein as active ingredients, Japanese Patent Application Laid-Open No. 2004-16102 (Patent Document 2) describes a powdered fried food for dressed livestock meat containing a condensed ricinolenic acid polyglycerin ester. However, although these techniques have an effect of preventing poor binding at the time of dipping, they are not fully satisfactory. JP 2002-315527 A (Patent Document 3) includes starches other than pregelatinized starch, protein materials such as wheat protein and soybean protein, collagen and / or gelatin, agar, and glucomannan. Deep-fried clothing is described. However, in this method, thickening polysaccharides and starches were felt, which was not satisfactory.

JP 2003-250475 A JP 2004-16102 A JP 2002-315527 A

Then, an object of this invention is to provide the powder composition for batter liquids for obtaining the succulent fried food with favorable binding property of an ingredient and clothes, and a soft ingredient.

The inventors of the present invention, as a result of earnest research, are a powder composition for batter liquid containing dried egg white, dried egg yolk, and oil processed starch,
According to the powder composition for batter liquid in which the content of the dried egg white is 30 to 60% and the content of the dried egg yolk with respect to 1 part of dried egg white is 0.1 to 0.7 part. The present inventors have found that a fried food having good properties and soft and juicy can be obtained, and the present invention has been completed.

That is, the present invention
(1) A powder composition for batter liquid containing dried egg white, dried egg yolk, and fat processed starch,
A powder composition for a batter solution, wherein the dry egg white content is 30 to 60%, and the dry egg yolk content is 0.1 to 0.7 part relative to 1 part of dry egg white;
(2) Fried food using the powder composition for batter liquid according to claim 1,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the powder composition for batter liquid for obtaining the binding property of an ingredient and a garment, and obtaining a juicy soft food with a soft ingredient can be provided.
This is expected to expand the market for fried foods.

Hereinafter, the powder composition for batter liquid according to an embodiment of the present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The powder composition for batter liquid of the present invention contains dried egg white, dried egg yolk, and oil processed starch,
The content of the dried egg white is 30 to 60%, and the content of the egg yolk relative to 1 part of egg white is 0.1 to 0.7 part. According to the powder composition for batter liquid, it is possible to obtain a soft and juicy fried food having good binding properties between ingredients and clothes.

In particular, according to the powder composition for batter liquid of the present invention, it is possible to obtain a soft and juicy fried food that has good binding properties even if the dressed ingredients are frozen once and then fried in oil. .
In addition, according to the powder composition for batter liquid of the present invention, it is possible to bind the material and the garment by directly adhering the material to the batter liquid in which the powder composition of the present invention is water-soluble without dusting. Since it is possible to obtain a soft and juicy fried food having good properties, it is excellent in convenience.

The ingredients of the fried food using the powder composition for batter liquid of the present invention are not particularly limited as long as it is an ingredient normally used for fried foods. For example, livestock meat such as beef, pork and chicken And seafood such as shrimps, squid, horse mackerel, kiss and cod, vegetables such as pumpkin, onion, eggplant and sweet potato, eggs such as salmon eggs and chicken eggs.
Usually, in the case of ingredients rich in lipids, the binding properties of ingredients and clothes tend to be particularly poor. However, according to the powder composition for batter liquid of the present invention, ingredients rich in lipids (for example, livestock meat) )), Ingredients such as livestock meat are suitable because of their good binding properties.

The dried egg white and dried egg yolk used in the powder composition for batter liquid of the present invention may be any commercially available dried egg white, dried egg yolk, and dried whole egg. For example, the combination of dried egg white and dried egg yolk, dried egg white and dried whole egg, dried egg white, dried egg yolk, dried whole egg, etc. Any combination may be used. In addition, in order to set it as the range of content of the dried egg yolk with respect to 1 part dried egg white mentioned later, dried egg white is essential.

The dried egg white used in the powder composition for batter liquid of the present invention preferably has a water reconstitution pH of 8.5 or more from the viewpoint of the binding property between the ingredients of the present invention and the clothes.
It is not preferred that the dried egg white rehydration pH is less than 8.5 because the binding between the ingredients and the clothes may be poor. Moreover, although an upper limit is not specifically limited, pH 10.7 or less is preferable. Here, the water reconstitution pH means the pH of egg white liquor obtained by adding fresh water and dissolving dry egg white to 12.5% in terms of solid content, and the pH of the dissolved egg white liquor was measured with a pH meter. It is a value.

In order to produce a dried egg white having a water reconstitution pH of 8.5 or more, for example, the egg white is first split and separated from the egg yolk, and then the liquid egg white is desugared without adjusting the pH as it is, spray drying, etc. It is obtained by drying with a drying apparatus. Depending on the type of bacteria or yeast used in the desugaring treatment, the pH may be adjusted by adding an acid such as citric acid or phosphoric acid before the desugaring treatment as necessary. In this case, dried egg white water obtained by drying It is important that the return pH is 8.5 or higher. Moreover, before drying, you may adjust pH so that trisodium phosphate etc. may be added to liquid egg white, and the water reconstitution pH of dried egg white may be 8.5 or more. The dried egg white thus obtained is preferably stored in a heat storage and sterilized according to a conventional method.

A general method for producing dried egg white is dried egg white obtained by adjusting the pH with an acid such as citric acid or phosphoric acid and then subjecting it to desugaring and drying, and this water reconstitution pH is 6-8. And neutral.

Examples of the liquid egg used as a raw material for the dried egg white, dried egg yolk and dried whole egg used in the present invention include, for example, a raw whole egg obtained by breaking a chicken egg, a raw egg white and a raw liquid egg yolk. And processed liquid egg with the ratio of raw liquid egg white and raw liquid egg yolk adjusted as appropriate, whole raw egg, raw liquid egg white, raw liquid egg yolk, and processed liquid egg with adjusted ratio, strainer, etc. Filtration treatment by, sterilization treatment by heating, enzyme treatment, pH adjustment and the like. Dry egg white, dried egg yolk, and dried whole egg can be obtained by spray drying or freeze drying using the liquid egg as the raw material.

30-60% is preferable and, as for content of the dry egg white used for the powder composition for batter liquids of this invention, 35-55% is more preferable. If the content of the dried egg white is less than the above range, the binding property between the ingredients and the clothes may be deteriorated, or the juicy feeling may be impaired. On the other hand, if the content of dried egg white is more than the above range, the clothes may have a hard texture, which is not preferable.

The content of the dried egg yolk used in the powder composition for batter solution of the present invention is preferably 0.1 to 0.7 part, more preferably 0.2 to 0.5 part with respect to 1 part of dried egg white. If the content of dry egg yolk relative to 1 part of dry egg white is less than the above range, the clothes may become hard, which is not preferable. On the other hand, when the content of the dried egg yolk relative to 1 part of the dried egg white is more than the above range, it is difficult to obtain the effect of the present invention according to the content.

The fat and oil processed starch used in the powder composition for batter liquid of the present invention is a kind of processed starch, which is a mixture of starch, edible fat and emulsifier and emulsifier, and edible fat and emulsifier are added to starches. It is manufactured by mixing, but it is preferably manufactured by heating to 40 ° C. or higher after mixing.
Examples of the starch used as a raw material for processed oil and fat starch include corn starch, rice starch, wheat starch, potato starch, tapioca starch, waxy starch, and processed starch thereof. Fats and oils may be general edible fats and oils. Any of them can be used. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithin.

In addition, the content ratio of the edible fat and the emulsifier in the oil- and fat-processed starch is preferably 9: 1 to 1: 1 and more preferably 4: 1 to 1: 1 from the viewpoint of achieving the effect of the present invention.
Further, the content of fats and oils in the fat and oil processed starch is preferably 0.01 to 2 parts of fats and oils mixed with 100 parts of starches.

15-60% is preferable and, as for content of the fat processed starch used for the powder composition for batter liquids of this invention, 20-50% is more preferable. When the content of the oil- and fat-processed starch is less than the above range, the binding property between the ingredients and the clothes may be deteriorated, or the juicy feeling may be impaired. On the other hand, if the content of the oil- and fat-processed starch is more than the above range, the texture that is messed up increases, which is not preferable as the texture of fried food.

In the powder composition for batter liquid of the present invention, thickening polysaccharides such as carrageenan, guar gum, xanthan gum and tamarind seed gum can also be used. The inclusion of the thickening polysaccharide is preferable because the batter liquid is likely to adhere to the ingredients when the powder composition for batter liquid is dissolved in water to obtain a batter liquid. However, if it is added too much, the texture of the fried food may be distorted, which is preferably 1% or less.

Eggshell powder can also be used. Since the texture of clothes can be made crisp by containing eggshell powder, it is preferable to contain 1 to 10%. When the content is more than the above range, it is not preferable because a hard texture is obtained.

In the present invention, in addition to the dried egg white, dried egg yolk, fat and oil processed starch, thickened polysaccharide, and eggshell powder, in the range not impairing the effects of the present invention, swelling agent, dietary fiber, sugar, seasoning, spice, emulsifier Etc. can be contained.

The powder composition for batter liquid of the present invention can be produced by mixing powders of the above-mentioned dried egg white, dried egg yolk, fat and oil processed starch and other appropriately selected raw materials by a conventional method.
In addition, the fried food of the present invention is prepared by dissolving the powder composition for batter liquid with fresh water to prepare a batter liquid, soaking the ingredients such as pork in the prepared batter liquid and attaching the batter liquid In such a case, breaded crumbs can be adhered and oiled with 170-200 ° C. oil to produce a fried food.
In addition, when preparing a batter liquid, the quantity of fresh water can be suitably prepared by cooking. For example, 2 to 5 times the amount of fresh water is mixed with 1 part of the powder composition for batter liquid of the present invention. , And can be adjusted to a preferred viscosity.

Hereinafter, the powder composition for batter liquid of the present invention will be described in detail based on Examples and Comparative Examples. Note that the present invention is not limited to this.

[Example 1]
According to the following recipe 1
Fat powder processed starch, dried egg white (water reconstitution pH 9.0), dried egg yolk, eggshell powder, and xanthan gum were mixed with powder to produce the powder composition for batter liquid of the present invention.

[Composition table 1]
Dry egg white (water reconstitution pH 9.0) 45%
15% dried egg yolk
Eggshell powder 8%
Xanthan gum 0.5%
Oil processed starch residue ――――――――――――――――――――
Total 100%

[Comparative Example 1]
A powder composition for batter liquor was produced in the same manner as in Example 1 except that the content of dried egg white was changed from 45% to 25% and the difference was adjusted with oil-modified starch.

[Comparative Example 2]
A powder composition for batter liquor was produced in the same manner as in Example 1 except that the content of dried egg white was changed from 45% to 65% and the difference was adjusted with oil-modified starch.

[Comparative Example 3]
A powder composition for a batter solution was produced in the same manner as in Example 1 except that the dried egg yolk was excluded and the difference was adjusted with the fat and oil processed starch.

[Comparative Example 4]
A powder composition for batter liquor was produced in the same manner as in Example 1 except that the oil- and fat-processed starch was replaced with wet heat-treated starch (corn starch).

[Test Example 1]
Using the powder compositions for batter liquid of Example 1 and Comparative Examples 1 to 4, fried foods were produced and examined for the effects of the present invention. Specifically, it was performed according to the procedures (1) and (2). The results are shown in Table 1.
(1) Manufacture of fried food (tonkatsu)
To 1 part of the powder composition for each batter solution, 3 times the amount of fresh water was added and stirred to prepare a batter solution. Next, after attaching pork (loin) to the batter liquid obtained, bread crumbs were attached and frozen at −20 ° C. for 3 days to prepare a frozen fried food before cooking oil. Next, the prepared frozen fried food was oiled at 175 ° C. for 6 minutes to produce a fried food (tonkatsu).
(2) Evaluation The obtained fried food (tonkatsu) was cut at intervals of 2 cm, the cross section was observed, and the binding property between the ingredients and the clothes was evaluated. Moreover, the cut fried food (tonkatsu) was eaten and sensory evaluation was performed about the food texture.

<Evaluation criteria>
Evaluation of binding property ○: The ingredients and clothes were firmly bound, and no gap was observed.
△: A portion with a slight gap is observed between the ingredients and clothing,
There was no problem.
X: A plurality of gaps were observed between the ingredients and the clothes.
Evaluation of texture ○: The texture was soft and juicy.
(Triangle | delta): Although softness and the juicy feeling were impaired a little, it was a grade which is satisfactory.
X: The ingredients or clothes were hard and the juicy feeling was impaired.

As shown in Table 1, according to the powder composition for batter liquid containing 30 to 60% of dried egg white, dried egg yolk, and oil- and fat-processed starch, the ingredients and the clothes are firmly bound. A soft and juicy fried food can be produced (Example 1). On the other hand, when the dry egg white content is less than 35% (Comparative Example 1) and when the oil- and fat-processed starch is not used (Comparative Example 4), the binding property between the ingredients and the clothes is poor, and the texture is hard. And it can be understood that the juicy feeling is impaired. In addition, when the content of dried egg white exceeds 60% (Comparative Example 2), it can be understood that although the binding property is good, the clothes become hard and the texture is impaired. Furthermore, when dry egg yolk is removed (Comparative Example 3), the binding property between the ingredients and the clothes is good, but it can be understood that the texture becomes a bitter.

[Test Example 2]
The influence of the content of dry egg yolk on dry egg white on the effect of the present invention was examined. Specifically, a powder composition for batter liquid was produced according to “Contents of dried egg white and dried egg yolk” in Table 2 below. In addition, the difference was adjusted with fat and oil processed starch.
Then, in accordance with Test Example 1 (1), No. The fried food (tonkatsu) was manufactured using the powder composition for 1-4 batter liquids, and evaluation was performed according to Test example 1 (2). The results are shown in Table 2.

As shown in Table 2, the powder composition for batter liquid having a dry egg white content of 30 to 60% and a dry egg yolk content of 0.1 to 0.7 part relative to 1 part of dry egg white. According to this, it can be understood that the ingredients and clothing are bound, and a soft and juicy fried food can be obtained (No. 2 to 4). In particular, when the content of dried egg yolk relative to 1 part of dried egg white is 0.2 to 0.5 part, the ingredients and the clothes are more firmly bound, and a soft and juicy fried food is obtained. (No. 3 and 4). On the other hand, when the content of the dried egg yolk relative to 1 part of dried egg white is less than 0.1 part, a gap is formed between the ingredients and the clothes, and the juicy feeling may be impaired due to a hard texture. Can understand (No. 1).

[Example 2]
According to Example 1, except that the content of dried egg white was changed from 45% to 35%, the content of dried egg yolk was changed from 15% to 20%, and the difference was prepared with oil processed starch. A powder composition for batter liquid was prepared.

[Example 3]
The powder composition for batter liquid of the present invention was produced according to Example 1 except that the content of dried egg white was changed from 45% to 55% and the content of dried egg yolk was changed from 15% to 12%. .

[Example 4]
According to the following recipe 2
Dried egg white, dried whole egg, fat and oil processed starch, eggshell powder and xanthan gum were mixed with powder to produce the powder composition for batter solution of the present invention. In addition, the dry egg white content in the powder composition for batter liquid containing the following raw materials was 49.5%, and the dry egg yolk content was 22%.

[Composition table 2]
Dry egg white (water reconstitution pH 8.5) 38.5%
Dry whole egg (yolk: egg white = 2: 1) 33%
Eggshell powder 8%
Xanthan gum 0.5%
Oil processed starch 20%
――――――――――――――――――――――――
Total 100%

[Example 5]
According to the following recipe 3
Dry egg white, dry egg yolk, fat and oil processed starch, eggshell powder, and xanthan gum were mixed with powder to produce the powder composition for batter liquid of the present invention.

[Formulation 3]
Dry egg white (water reconstitution pH 9.5) 30%
Dried egg yolk 6.5%
Eggshell powder 8%
Xanthan gum 0.5%
Oil processed starch 55%
――――――――――――――――――――――
Total 100%

[Example 6]
According to the following recipe 4
Dry egg white, dry egg yolk, fat and oil processed starch, eggshell powder, and xanthan gum were mixed with powder to produce the powder composition for batter liquid of the present invention.

[Composition Table 4]
Dry egg white (water reconstitution pH 7.5) 30%
9.5% dried egg yolk
Xanthan gum 0.5%
Oil processed starch 60%
――――――――――――――――――――――
Total 100%

[Example 7]
Using the powder composition for batter solution produced in Examples 2 to 6, white fish fries were produced. Specifically, 3 times the amount of fresh water was added to each powder composition 1 for batter liquid, and mixed and stirred until uniform to prepare a batter liquid. Next, the sliced cod was used as an ingredient, and the batter liquid prepared was attached to the ingredient, and then the bread crumbs were attached and frozen in a freezer at -20 ° C. to produce a frozen white fish fried before cooking oil. Next, the prepared frozen white fish fried food was oiled at 175 ° C. for 3 minutes to produce fried food (white fish fried).

Each of the obtained fried foods was cut in half and the cross section was observed, and then the fried food was eaten. As a result, the fried foods using the powder composition for batter liquid in Examples 2 to 5 were: The space was tightly bound and soft and juicy. However, in the fried food using the powder composition for batter liquid of Example 6, a slight gap was observed between the ingredients and the clothing, the binding property was inferior, and the food texture was slightly messy Was felt, but there was no problem.

[Example 8]
A sweet potato tempura was produced using the powder composition for batter solution produced in Example 3. Specifically, 1.5 times the amount of fresh water was added to each powder composition for batter liquid, and the mixture was stirred and mixed until uniform to prepare a batter liquid. Next, 1 cm width sweet potato was used as an ingredient, and the batter solution prepared was adhered to this ingredient. This was oiled at 180 ° C. for 2 minutes and 30 seconds to produce a fried food (sweet potato tempura).

When the fried food (sweet potato tempura) obtained in Example 6 was cut in half and the cross section was observed, the ingredients and the clothes were tightly bound. Moreover, when the said fried food was eaten, it was the texture which was thrilled.

Claims (2)

A powder composition for batter liquid containing dried egg white, dried egg yolk and oil-modified starch,
A powder composition for batter liquid, wherein the dry egg white content is 30 to 60%, and the dry egg yolk content is 0.1 to 0.7 part relative to 1 part of dry egg white. A fried food comprising the powder composition for batter liquid according to claim 1.