JP6948122B2 - Batter for fried food - Google Patents

Description

The present invention relates to batter for deep-fried foods. Specifically, even when the deep-fried foods with oiled batter are cooked in a microwave oven after being stored at room temperature, chilled or frozen, the crispy texture of the batter originally possessed by the deep-fried foods with oiled batter It is related to fried food batter that can realize dry crispness.

Fried foods with batter, such as fried chicken, croquette, pork cutlet, and tempura, are characterized by their crispness and crispy texture, and are a type of food that is widely preferred. Such fried foods with oiled batter are often purchased as they are, or as chilled fried foods or frozen fried foods, which are displayed and sold at stores, and are eaten by heating them in a microwave oven at home. In particular, chilled or frozen fried foods made by chilled or frozen fried foods with oiled clothes are popular because they can be stored for a medium to long term and can be easily eaten by heating in a microwave oven. It is a home-preserved food.
However, due to the transfer of water from the cooking utensils to the batter during the room temperature, chilled or frozen storage process, and the softening of the batter due to the generation of steam during microwave heating, the crispy batter originally possessed by the fried foods with oiled batter There was a problem that the texture and dry crispness were impaired.
Conventionally, various attempts have been made to solve such problems. For example, a fried food clothing material containing 0.1 to 10% by weight of trehalose (Patent Document 1), and a wheat granule for tempura having an average particle size of 100 to 180 μm in which an emulsifier having an HLB of 5 to 16 is mixed with wheat flour (Patent Document 1). 2), a fried food clothing composition containing a sparingly soluble granular substance having a particle size of 20 to 80 mesh, a thickening polysaccharide, and a high-protein flour granule (Patent Document 3), edible oils and fats having an iodine value of 95 or less, soybean protein, A method for producing frozen fried foods, which is added with a batter containing an emulsifier, flour and / or starch having a degree of pregelatinization of 70% or more, and then mixed with a bladder containing water-insoluble polysaccharides and water-soluble polysaccharides, and then oiled. 4) etc. were proposed. The aim of these methods is to make the texture of the batter after cooking such as frying as hard as possible to emphasize the crispy texture, and even if the batter softens after heating in the microwave, the hardness of the batter will increase the texture of the batter. It was to maintain a crispy feeling. However, if the storage period is long or the storage conditions are poor, the clothes themselves become sticky due to the transfer of water from the cooking ingredients, and the crispness and crispness immediately after oiling are impaired. The shortcomings have not been improved. Since it contains one or more selected from corn glitz, semolina and crushed pasta, processed soybean powder, and powdered seasoning component including brewed seasoning powder, fried batter composition (Patent Document 5) and cereal flour. A fried food material (Patent Document 6) has also been proposed because a batter mix containing fat and oil and a swelling agent adheres in an amount of 12 to 20% by mass with respect to the amount of the ingredient material, but these are non-fried type range heating. It is a manufacturing method for products for use, and although it is possible to obtain a dry, non-smoky crispness by absorbing the moisture transferred from the cooking ingredients, there is no mention of the crispness of the freshly fried batter.

Japanese Patent Application Laid-Open No. 7-21244 JP 2000-69925 JP-A-2002-51718 Japanese Patent Application Laid-Open No. 2003-135014 JP 2012-147781 JP 2013-141447

Even when deep-fried foods with batter are cooked in a microwave oven after being stored at room temperature, chilled or frozen, the crispy texture and dry crispness of the batter originally possessed by the deep-fried foods with oiled batter We provide batter for deep-fried foods that can realize the above.

As a result of diligent research to solve the above problems, the present inventors have added 0.09% by mass or more of condensed phosphoric acid divalent cation salt to the batter for deep-fried food, so that the deep-fried food with oiled batter is prepared. Even when the food is cooked in a microwave oven after being stored at room temperature, chilled or frozen, it is possible to realize the crispy texture and dry crispness of the batter that the fried food with oiled batter originally had. We found this and completed the present invention.

The present invention provides:
[1] A batter for deep-fried food containing 0.09% by mass or more of condensed phosphoric acid divalent cation salt.
[2] The batter for deep-fried food according to the above [1], wherein the condensed phosphoric acid divalent cation salt is a condensed calcium phosphate salt.
[3] The batter for deep-fried food according to the above [1] or [2], which is at least one selected from batter, dusting powder and dusting powder.

According to the present invention, even when the deep-fried batter with oiled batter is cooked in a microwave oven after being stored at room temperature, chilled or frozen, the batter that the deep-fried food with oiled batter originally had is crispy. It is possible to provide a batter for fried food that can realize a texture and a dry crispness.

In the present invention, the “fried food batter” refers to dusting powder, batter, or dusting powder that will form the fried food batter after oiling. Dust is a powdery batter that is used in combination with batters and egg liquids. The dusting powder can be used, for example, by directly dusting the cooking utensil material and further adhering a batter, egg liquid, or the like. For example, it is possible to improve the peeling of the batter from the cooking utensil by using the dusting powder before covering the cooking utensil with the batter or the egg liquid. A batter is a slurry-like or liquid batter that contains a large amount of water. The batter can be prepared so as to have an appropriate adhesiveness, for example, and can be used to appropriately adjust the amount of the batter or bread crumbs adhering to the cooking utensils. The dust powder is a powdery batter material that does not necessarily need to be used in combination with a batter or the like, such as fried chicken powder.

In producing desired fried foods such as fried chicken, fried foods with bread crumbs, and tempura, the batter for fried foods used in the production can be appropriately selected. For example, in the case of fried chicken, sprinkle the fried chicken powder on the cooking ingredients as a sprinkle powder and oil it, or prepare the fried chicken powder in a batter for fried chicken, soak and coat the cooking ingredients, and then oil the ingredients. In croquette, dust the croquette putty as needed, soak it in egg liquid or batter, then sprinkle it with bread powder and oil it. Manufacture by doing. The fried food batter of the present invention may be used alone, a plurality of types of the fried food batter of the present invention may be combined, or the fried food batter of the present invention and other than the present invention. It may be used in combination with the fried food batter. For example, when croquette is produced using flour and batter, either flour or batter may be the one of the present invention, or both flour and batter may be the one of the present invention.

The fried food clothing material of the present invention is not particularly limited except that condensed phosphoric acid divalent cation salt is an essential component, and as other components, raw materials usually used for fried food clothing materials, for example, various starches; wheat flour, etc. Flour such as rice flour and corn flour; Polysaccharides and other viscosity modifiers; Proteins such as soy protein, milk protein, egg white and egg yolk; Seasonings such as soy sauce, salt and spices; It can be appropriately prepared using an emulsifier; and a swelling agent such as baking powder. Commercially available mixed powder may be used.

The cooking utensils that use the fried food batter of the present invention are not particularly limited, and any of meat, fish, shellfish, shellfish, vegetables, root vegetables, cooked patties such as croquettes and minced meat cutlets, etc. are preferably used. can do.

The fried food batter of the present invention is particularly suitable for cooking fried foods with oiled batter produced by using the fried food batter of the present invention in a microwave oven after storage at room temperature, chilled or frozen.

The batter for deep-fried foods of the present invention contains 0.09% by mass or more of condensed phosphoric acid divalent cation salt.
Condensed phosphoric acid is obtained by condensing orthophosphoric acid by a dehydration reaction, and is known as pyrophosphoric acid in which two molecules of orthophosphoric acid are dehydrated and condensed, tripolyphosphoric acid in which three molecules are dehydrated and condensed, and metaphosphoric acid which is further dehydrated and condensed. ing. Such condensed phosphoric acid is used in foods as a salt with a monovalent or divalent cation, and in the present invention, any edible condensed phosphoric acid divalent cation salt can be used without particular limitation. Such a condensed phosphate divalent cation salt is provided as long as one or more divalent cations (Ca, Fe, Mg, Zn, Cu, etc.) are ionically bonded to one condensed phosphate anion. It is good, preferably a condensed calcium phosphate salt, more preferably calcium pyrophosphate, and most preferably calcium dihydrogen pyrophosphate.

The blending amount of the condensed phosphoric acid divalent cation salt is not particularly limited as long as it is 0.09% by mass or more with respect to the total amount of the fried food batter, but is blended in the range of 0.1 to 5.5% by mass. Is preferable. More preferably, it is 1.0 to 5.0% by mass. If the amount of condensed phosphoric acid divalent cation salt is less than 0.09% by mass, the effect is not sufficient, and if the amount of condensed phosphoric acid divalent cation salt exceeds 3.0 parts by mass, the effect is not sufficient. When it becomes almost constant and exceeds 5.5 parts by mass, the content of grains such as wheat flour and starches in the fried food batter becomes low, so that the skeleton formation and crispness of the fried food batter are originally provided. The function of is apt to deteriorate.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

From Test Example 1, fried chicken powder, calcium pyrophosphate and water were mixed from the fried chicken batter shown in Table 2, and then fried chicken batter (batter for fried food) was obtained. Fried chicken thighs (about 9 g) were evenly attached to 30 g of chicken thighs, put into salad oil heated to 175 ° C., and fried for 4 minutes and 30 seconds to obtain fried chicken. The fried chicken that had been frozen and frozen for 30 minutes in a quick freezer at −50 ° C. was placed in the freezer compartment of a domestic freezer and refrigerator and stored for 4 weeks. After freezing and storing, the mixture was put into a microwave oven in a frozen state, heated at 600 W for 30 seconds, and sensory evaluation was performed by 10 expert panelists according to the criteria shown in Table 1, and the average value was used as an evaluation point.
The reason for using a household freezer and refrigerator for storage is to reflect the temperature change of the freezer chamber due to the opening and closing of the door in the test.

ＰＰｉＣａはピロリン酸カルシウムの略である。
から揚げ粉には、日本製粉社のＢ８８１２を使用した。
ＰＰｉＣａには、ブーデンハイム社のＭＷ−５００（ピロリン酸二水素カルシウム）を使用した。

PPiCa is an abbreviation for calcium pyrophosphate.
As the fried chicken powder, B8812 manufactured by Nippon Flour Mills Co., Ltd. was used.
For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.

The sensory evaluation was performed by heating the fried chicken from each oil-frozen chicken in a microwave oven, assuming that the texture of the fried chicken in Comparative Example 1 was 5 points as the sensory evaluation score.
In Example 1, both the crispness of the batter and the crispness of the batter were within the permissible range, and the evaluation became higher as the content of calcium pyrophosphate increased. In Example 5, although the effect of calcium pyrophosphate was obtained, the content of the fried chicken flour in the batter for fried food was low, and the original function of the fried chicken flour (contained wheat flour, etc.) was slightly lowered. The texture tended to be slightly inferior to that of Example 4, but the fried chicken was sufficiently satisfactory.
In Comparative Example 1, both the crispness of the batter and the crispness of the batter were impaired, which was a very bad evaluation. In Comparative Example 2, the content of calcium pyrophosphate was low and no improvement effect was obtained, and the sensory evaluation of the batter after heating was poor.

Fried chicken from Test Example 2 Fried chicken is fried according to Test Example 1 except that the fried chicken powder, various salts and water shown in Table 3 are mixed and then the fried chicken (batter for fried food) is obtained. Obtained and heated in a microwave oven for sensory evaluation. The texture of fried chicken in Comparative Example 1 was set to 5 points as a sensory evaluation score. The results of the sensory evaluation are shown in Table 3.

Ａ：ピロリン酸第二鉄（太平化学産業、ピロリン酸第二鉄）
Ｂ：ピロリン酸二水素二ナトリウム（大宮糧食工業、酸性ピロリン酸ナトリウムＳＡＰ−Ｔ）
Ｃ：ピロリン酸四カリウム（太平化学産業、ピロリン酸四カリウム）
Ｄ：リン酸二水素カルシウム（大宮糧食工業、第一リン酸カルシウムＭＣＰ−Ｓ）
Ｅ：硫酸カルシウム（太平化学産業、硫酸カルシウム）
Ｆ：塩化第二鉄（純正化学、塩化第二鉄）

A: Ferric pyrophosphate (Taipei Chemical Industry, ferric pyrophosphate)
B: Disodium dihydrogen pyrophosphate (Omiya Food Industry, acidic sodium pyrophosphate SAP-T)
C: Tetrapotassium pyrophosphate (Taipei Chemical Industry Co., Ltd., tetrapotassium pyrophosphate)
D: Calcium dihydrogen phosphate (Omiya Food Industry, Daiichi Calcium Phosphate MCP-S)
E: Calcium sulfate (Taipei Chemical Industry, calcium sulfate)
F: Ferric chloride (genuine chemical, ferric chloride)

In Example 4 using calcium pyrophosphate, which is a condensed divalent cationic salt of phosphoric acid, and Example 6 using ferric pyrophosphate, both the crispness of the garment and the crispness of the garment were excellent. On the other hand, Comparative Example 3 using disodium dihydrogen pyrophosphate, which is a monovalent cationic salt of condensed phosphoric acid, Comparative Example 4 using tetrapotassium pyrophosphate, and phosphoric acid which is not a condensed phosphate but a phosphate. In Comparative Example 5 using calcium dihydrogen, Comparative Example 6 using calcium sulfate which is a divalent cation salt other than condensed phosphate, and Comparative Example 7 using ferric chloride, the clothes were crispy and crisp. Both were damaged and the evaluation was very bad.

Test Example 3 Croquette Batter The batter mix shown in Table 4, calcium pyrophosphate and water were mixed to obtain a croquette batter (fried food batter). 50 g of croquette putty was immersed in a croquette batter, then bread crumbs were attached, and the croquette was put into salad oil heated to 175 ° C. and oiled for 6 minutes and 30 seconds to obtain croquette. The oil-frozen frozen croquette that had been frozen and frozen for 40 minutes in a quick freezer at −50 ° C. was placed in the freezing room of a domestic freezer and refrigerator and stored for 4 weeks. After freezing, the mixture was placed in a microwave oven in a frozen state, heated at 600 W for 70 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 1.

PPiCa is an abbreviation for calcium pyrophosphate. B2680 manufactured by Nippon Flour Mills Co., Ltd. was used for the batter mix. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.
The texture of the croquette of Comparative Example 8 was set to 5 points as a sensory evaluation score, and each oil-frozen frozen croquette was heated in a microwave oven to perform a sensory evaluation. The croquette batter was evaluated higher as the content of calcium pyrophosphate increased.

Test Example 4 Combined use of croquette batter and flour dusting Batter mix shown in Table 5, calcium pyrophosphate and water are mixed to croquette batter (batter for fried food), and flour dusting mix and calcium pyrophosphate are mixed and dusted ( Fried food batter) was obtained. 50 g of croquette putty was sprinkled with flour evenly, then immersed in a croquette batter, and finally bread crumbs were attached. This was put into salad oil heated to 175 ° C. and oiled for 6 minutes and 30 seconds to obtain a croquette. The oil-frozen frozen croquette that had been frozen and frozen for 40 minutes in a quick freezer at −50 ° C. was placed in the freezing room of a domestic freezer and refrigerator and stored for 4 weeks. After freezing, the mixture was placed in a microwave oven in a frozen state, heated at 600 W for 70 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 1.

ＰＰｉＣａはピロリン酸カルシウムの略である。バッターミックスには、日本製粉社のＢ２６８０を使用した。ＰＰｉＣａには、ブーデンハイム社のＭＷ−５００（ピロリン酸二水素カルシウム）を使用した。打ち粉ミックスには、日本製粉社のＢ５２２２を使用した。

PPiCa is an abbreviation for calcium pyrophosphate. B2680 manufactured by Nippon Flour Mills Co., Ltd. was used for the batter mix. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used. B5222 manufactured by Nippon Flour Mills Co., Ltd. was used for the dusting mix.

The freshly fried texture of the croquette of Comparative Example 10 was set as a sensory evaluation score of 5, and each oil-frozen frozen croquette was heated in a microwave oven to perform a sensory evaluation.
In both Examples 12 and 13, the crispness of the batter and the crispness of the batter were good, and the sensory evaluation was further improved by using the dusting powder containing calcium pyrophosphate and the batter together. From the results in Tables 4 and 5, it was possible to effectively suppress the deterioration of the batter due to microwave heating by adding calcium pyrophosphate to either the batter or the dusting powder. It was found that the effect was obtained better in the order of flour containing calcium pyrophosphate, batter, and the combined use of flour and batter.
In Comparative Example 10, it was found that the influence of steam generated from the croquette putty due to microwave heating could be suppressed by dusting Comparative Example 8, but this was not acceptable.

Test Example 5 Tempura Batter The tempura flour, calcium pyrophosphate and water shown in Table 6 were mixed to obtain a tempura batter (fried food batter). Sprinkle raw shrimp (15-18g / tail) with flour (TA-135 from Nippon Flour Mills) evenly, attach a batter for tempura, put it in salad oil heated to 175 ° C, and oil it for 2 minutes. I got the tempura. The oil-frozen frozen shrimp tempura that had been frozen and frozen for 20 minutes in a quick freezer at −50 ° C. was placed in the freezing room of a domestic freezer and refrigerator and stored for 4 weeks. After freezing, the mixture was placed in a microwave oven in a frozen state, heated at 600 W for 20 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 1.

ＰＰｉＣａはピロリン酸カルシウムの略である。天ぷら粉には、日本製粉社のＴＡ−１３５を使用した。ＰＰｉＣａには、ブーデンハイム社のＭＷ−５００（ピロリン酸二水素カルシウム）を使用した。

PPiCa is an abbreviation for calcium pyrophosphate. As the tempura flour, TA-135 manufactured by Nippon Flour Mills Co., Ltd. was used. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.

The texture of the shrimp tempura of Comparative Example 11 was set to 5 points as a sensory evaluation score, and each oil-cooked frozen tempura was heated in a microwave oven to perform a sensory evaluation.
As a result, the sensory evaluation of the batter after heating in the microwave was improved by adding calcium pyrophosphate to the batter as in the case of fried chicken and croquette batter.

Fried flour flour Table 7 described glare for fried Test Example 6 to obtain powder dusted for fried by mixing calcium pyrophosphate (frying batter material). 30 g of chicken thigh was sprinkled with fried chicken powder evenly, put into salad oil heated to 175 ° C., and fried for 4 minutes to obtain fried chicken. The fried chicken that had been frozen and frozen for 30 minutes in a quick freezer at −50 ° C. was placed in the freezer compartment of a domestic freezer and refrigerator and stored for 4 weeks. After freezing, the mixture was placed in a microwave oven in a frozen state, heated at 600 W for 30 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 1.

ＰＰｉＣａはピロリン酸カルシウムの略である。から揚げ粉には、日本製粉社のＢ８２１５を使用した。ＰＰｉＣａには、ブーデンハイム社のＭＷ−５００（ピロリン酸二水素カルシウム）を使用した。

PPiCa is an abbreviation for calcium pyrophosphate. As the fried chicken powder, B8215 manufactured by Nippon Flour Mills Co., Ltd. was used. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.

The texture of the fried chicken in Comparative Example 12 was set as 5 points for the sensory evaluation score, and the fried chicken was microwave-heated for sensory evaluation.
By adding calcium pyrophosphate to the fried chicken powder, the sensory evaluation of the batter after heating in the microwave was good.

Combined use of fried chicken batter and fried chicken powder from Test Example 7 The fried chicken powder and calcium pyrophosphate shown in Table 8 were mixed, and then the fried chicken batter and the fried chicken powder (clothing material for fried food) were obtained. After evenly adhering fried chicken batter (about 9g) to 30g of chicken thigh, sprinkle fried chicken dust evenly, put it in salad oil heated to 175 ° C, and oil it for 4 minutes and 30 seconds. I got fried chicken. The fried chicken that had been frozen and frozen for 30 minutes in a quick freezer at −50 ° C. was placed in the freezer compartment of a domestic freezer and refrigerator and stored for 4 weeks. After freezing, the mixture was placed in a microwave oven in a frozen state, heated at 600 W for 35 seconds, and sensory evaluated by 10 expert panelists according to the criteria shown in Table 1.

ＰＰｉＣａはピロリン酸カルシウムの略である。バッター用から揚げ粉には、日本製粉社のＢ８８１２を使用した。まぶし粉用から揚げ粉には、日本製粉社のＢ８８１２を使用した。ＰＰｉＣａには、ブーデンハイム社のＭＷ−５００（ピロリン酸二水素カルシウム）を使用した。

PPiCa is an abbreviation for calcium pyrophosphate. B8812 manufactured by Nippon Flour Mills Co., Ltd. was used as the fried chicken powder for batters. B8812 manufactured by Nippon Flour Mills Co., Ltd. was used as the fried chicken powder for the glare powder. For PPiCa, MW-500 (calcium dihydrogen pyrophosphate) manufactured by Budenheim Co., Ltd. was used.

The texture of the fried chicken of Comparative Example 13 was set as 5 points for the sensory evaluation score, and the fried chicken was microwave-heated for sensory evaluation.
By blending calcium pyrophosphate with the batter and the dust, the sensory evaluation of the batter after heating in the microwave was improved. The sensory evaluation of Example 15 in which the batter containing calcium pyrophosphate and the glaze powder were used in combination was superior to that in Examples 3 and 14 in which 2.5% by mass of calcium pyrophosphate was added to the batter and the glaze powder. ..

Test Example 8 Room temperature and chill storage test of fried foods Fried chicken, croquette, and tempura obtained by oiling in the same manner as in Example 3, Comparative Example 1, Example 9, and Comparative Example 8, Example 14 and Comparative Example 11. After storing at room temperature and chilled, respectively, the mixture was heated in a microwave oven and subjected to sensory evaluation according to the criteria shown in Table 1 by 10 specialized panelists, and the results are shown in Table 8. When stored at room temperature, the rough heat was removed after oiling, and the cells were placed upright on a flat bottom vat with a net and stored at room temperature for 8 hours. In the case of chilled storage, after oiling, the rough heat was removed, vacuum cooled, and the chilled storage was performed in the chilled room of a domestic freezer / refrigerator for 3 days.

In each case, the texture of the fried food of the comparative example was set to 5 points as the sensory evaluation score, and the oiled preserved fried food was heated in a microwave oven to perform the sensory evaluation.
In the examples using the clothing material containing calcium pyrophosphate, good sensory evaluation results were obtained by microwave heating regardless of the storage conditions selected. None of the comparative examples containing calcium pyrophosphate was acceptable.

Claims (4)

Condensed phosphoric acid divalent cation salt is 0.09% by mass or more and 5.5% by mass or less (however, when a leavening agent is contained, the amount of condensed phosphoric acid divalent cation salt contained as an acidic agent of the leavening agent is excluded). The batter for fried food, which is at least one selected from batter, dusting and dusting powder, and the batter for fried food (except when the batter for fried food contains alginic acid or sodium alginate). .. The fried food batter according to claim 1, wherein the fried food batter is a dust powder. The batter for fried food according to claim 1 or 2 , wherein the condensed phosphoric acid divalent cation salt is a condensed calcium phosphate salt. The batter for deep-fried food according to any one of claims 1 to 3, wherein the condensed phosphoric acid divalent cation salt is calcium pyrophosphate.