JPH0411858A - Flour for frying batter - Google Patents

Abstract

PURPOSE:To provide a flour for frying batter, composed of gelatinized rice flour and roast wheat flour at a specific ratio, giving batter liquid having stable viscosity, capable of keeping the appearance and palatability of a fried food over a long period and forming a coating resistant to peeling even by heating in a microwave oven. CONSTITUTION:The objective flour for frying batter is composed of 80-95wt.% of gelatinized rice flour and 5-20wt.% of roast wheat flour (preferably prepared by irradiating wheat flour with microwave to raise the temperature of the flour to 90-130 deg.C).

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to flour for frying batter, and more particularly,
There is little change in viscosity over time after preparing the batter, and when fried foods using this batter are left at room temperature or heated in the microwave after being refrigerated or frozen, the batter does not peel off and the texture after frying is improved. The invention relates to a powder for frying batter that can reproduce the frying process.

[Conventional technology]

With the diversification and simplification of eating habits, opportunities for consumers to use cooked or semi-cooked foods are increasing, but fried foods with breadcrumbs, or fried foods, are still one of the foods that are rapidly growing. It is.

The forms in which this fried food is provided to consumers include cases in which it is displayed in a fried state as a side dish, and cases in which pre-cooked frozen foods are displayed in large quantities.

As conventional flour for frying batter, flour prepared by adding thickeners, various starches, fatty acids, emulsifiers, etc., has been proposed (Japanese Patent Laid-Open Nos. 53-59053 and 170159-1989). , Japanese Patent Publication No. 58-10714
Publication No. 8).

However, when using these conventionally known powders for frying batter, as time passes after frying, it becomes difficult to obtain a crisp, freshly fried texture, and when heated in a microwave oven, the coating tends to peel off. Furthermore, the viscosity of the batter liquid that connects the middle dough and bread crumbs changes significantly.
, there are problems such as the inability to obtain uniform products when mass-producing.

[Problem to be solved by the invention]

An object of the present invention is to solve the above-mentioned problems by reducing the change in viscosity over time after preparing a batter solution, and maintaining a crispy freshly fried texture for a long period of time even when fried foods using this batter solution are left unused. To provide a powder for frying batter which maintains a temperature of 7 and which does not peel off the coating even when left at room temperature or heated in a microwave oven after being refrigerated or frozen, and which can reproduce the texture of freshly fried fries.

[Means to solve the problem]

The present invention is a flour for frying batter characterized by comprising 80 to 95% by weight of pregelatinized rice flour and 5 to 20% by weight of roasted wheat flour.

In the present invention, the batter liquid is something that binds the dough and bread crumbs used in fried foods and forms part of the batter, and the flour for frying batter refers to the composition for this batter liquid. It is.

Pregelatinized rice flour, which is the main raw material of the present invention, is a powder containing pregelatinized rice starch, and rice or broken rice (brown rice or polished rice) is heated to a degree of pregelatinization by heat treatment or other known methods.
Generally, rice flour is obtained by gelatinizing starch to 0% or more, preferably 70% or more, and then pulverizing the dried product. It may be obtained by drying after drying.

In particular, gelatinized rice flour is obtained by pulverizing the puffed rice obtained by heating the raw rice for a short time while floating it in the heating pipe with an airflow of superheated steam at high temperature and high pressure, and then rapidly releasing it under low pressure. preferable. Of course, it is also possible to use gelatinized rice flour obtained by previously crushing raw rice to a predetermined particle size and expanding it in the same way.

Roasted flour, which is another raw material of the present invention, is roasted flour powder, and preferably roasted flour obtained by irradiating wheat flour with microwaves and heating the flour to a temperature of 90°C or higher and 130°C or lower. However, it may also be made by grinding roasted wheat.

Commercially available products may be used for both gelatinized rice flour and roasted wheat flour.

In the present invention, pregelatinized rice flour and roasted wheat flour are pregelatinized rice flour 8
0-95 weight%, and roasted flour 5-20% by weight
It is mixed at a ratio of

By keeping the ratio of pregelatinized rice flour and roasted flour within the above range, it is possible to prevent the texture of fried foods from deteriorating over time or when being refrigerated or frozen, and from peeling of the batter when heated in a microwave. Furthermore, since the change in viscosity after preparing the batter liquid can be reduced, fried foods can be displayed in stores as side dishes, and industrial mass production becomes possible.

In the present invention, if the ratio of roasted wheat flour to pregelatinized rice flour exceeds the above range, it is not preferable because the batter tends to peel off when the fried food is heated in a microwave oven.

Furthermore, if the proportion of roasted flour is less than the above range, the texture of fried foods stored in the freezer will deteriorate, which is not preferable.

The powder for frying batter of the present invention is dissolved by adding water to an appropriate viscosity, and used as a batter liquid for frying. Regarding the viscosity of the batter liquid, in a combination of pregelatinized rice flour and roasted wheat flour, the viscosity decrease over time does not become a problem until the roasted wheat flour reaches 30% by weight or more.

〔Effect of the invention〕

Since the flour for frying batter of the present invention is composed of pregelatinized rice flour and roasted wheat flour in a specific proportion, the viscosity change after preparing the batter is small, and therefore, when mass-producing fried foods, it is possible to provide a uniform product. can. In addition, the appearance and texture of fried foods can be maintained for a long time.
After leaving at room temperature.

Alternatively, even if the fried food is refrigerated or frozen and heated in the microwave, the coating will not peel off and the texture of the fried food can be recreated, increasing the product value.

In addition, in order to obtain an appropriate batter liquid viscosity using conventional flour for frying batter made of wheat flour, it was dissolved in approximately twice the amount of water to make a batter liquid, but the flour for frying batter of the present invention is By dissolving it in 7 times the amount of water, it is possible to obtain an appropriate viscosity as a batter liquid and increase the water addition ratio.

〔Example〕

Examples of the present invention and comparative examples will be described below.

The percentages in each example are by weight.

Examples 1 to 4, Comparative Examples 1 to 2 Puffgen C-1 (manufactured by Kikkoman Co., Ltd., trademark) as pregelatinized rice flour, NOF MIXloo as roasted wheat flour
(manufactured by Nippon Oil & Fats Co., Ltd., trademark) to prepare powders for frying batter in Examples 1 to 4 and Comparative Examples 1 to 2 using the formulations shown in Table 1.

Table 1 Tap water (20° C.) was added to each sample to obtain a batter liquid so that the viscosity was approximately 1600 cPs, which is appropriate for the viscosity of the batter liquid.

Fried foods were prototyped using this batter liquid.

A squid of a certain size was used as a medium seed, and after dusting with flour (using soft flour), it was dipped in batter and breaded. This was fried in 180℃ tempura oil, freshly fried, left indoors for 10 hours, refrigerated at 5℃ for 1 day, and frozen at -30℃ for 5 days.
Peeling of the batter and texture were evaluated. Among these, those that had been left at room temperature or refrigerated were heated using a microwave oven with a 600 turntable (National Oven Microwave Household NE-A755, manufactured by Matsushita Electric Industrial Co., Ltd.). Texture evaluation was based on the following criteria.

A: The clothing is moderately hard, making it a caliph.

B: The clothing is fragile and loose.

C: The batter is soft and chewy.

The evaluation items and results are shown in Table 2.

Next, the viscosity of the batter liquids of Examples 1 to 4 when left at room temperature was measured using a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.).
Measurements were made using a 12 rpm rotor (Na 2 ).

The results are shown in Table 3. The batter liquid viscosity in Table 3 is expressed as a ratio when the viscosity immediately after the batter liquid preparation (0 minutes) is set to 1.00.

Table 3 As is clear from Tables 2 and 3, gelatinized rice flour 80-95
When a batter liquid is prepared using flour for fry batter consisting of 5% to 20% by weight of roasted wheat flour,
A batter liquid with a small change in viscosity over time is obtained, and when a fried food using this batter liquid is left at room temperature, refrigerated or frozen and heated in a microwave oven, the batter does not peel off and the fried food has the texture of freshly fried food. It can be seen that the following can be obtained.

Claims (1)

[Claims] (1) A flour for frying batter characterized by comprising 80 to 95% by weight of pregelatinized rice flour and 5 to 20% by weight of roasted wheat flour.