JPH04299948A - Mehtod for improving quality of batter mix - Google Patents

Abstract

PURPOSE:To prepare a batter mix having improved quality and giving a fried food having improved palatability of the coating, improved bonding property of the ingredients and decreased deterioration rate of the taste by adding L- ascorbic acid oxidase in combination with L-ascorbic acid, etc., to a batter mix. CONSTITUTION:The objective batter mix having improved quality can be prepared by compounding a batter mix with preferably 0.5-5ppm (based on the wheat flour used as a main raw material) of L-ascorbic acid oxidase and preferably 100-1,000ppm of L-ascorbic acid or an L-ascorbic acid salt.

Description

[Detailed description of the invention]

0001

TECHNICAL FIELD This invention relates to improving the quality of batter mixes.

0002

[Prior Art] Fried foods such as tempura made from fish, shellfish, and livestock meat have been enjoyed by Japanese people for a long time, probably because they match the tastes of Japanese people. It is said that the degree of preference for food tends to increase in proportion to the oil content, and it is also true that fried foods are preferred both at home and when eating out. Food processing manufacturers, including frozen food manufacturers, manufacture and sell fried foods in a way that suits the tastes of Japanese people. According to statistics from the Japan Frozen Food Association in 1988, the annual production of fried foods such as croquettes, fried fish, and fried shrimp reached 270,000 tons, forming a market with a sales value of 500 billion yen.

[0003] Batter mixes constitute the batter for these fried foods, and traditionally only wheat flour was used, but recently, flour, various processed starches, and
There has been a transition to batter mixes that mainly consist of wheat flour with additions of natural gum, spices, seasonings, etc., and various batter mix manufacturers are supplying them to food manufacturers. Naturally, the batter used for tempura and various fried foods has a major impact on the taste of these fried foods, and using a high-quality batter mix is an important issue as well as considering the ingredients inside. . Judging from the fact that fried foods match the tastes of Japanese people and are consumed in large quantities, we will continue to develop batters that are of excellent quality, have no safety issues, and are highly economical. Mix development is desired. The performance required of a batter mix is not limited to the texture mentioned above, but also includes various things such as the binding of ingredients and batter in deep-fried foods, the degree of coloring of the batter, and the change in taste over time. No satisfactory batter mix has been found, and it is a concern for batter mix manufacturers to further improve their performance.

0004

[Problems to be Solved by the Invention] The present invention solves the above-mentioned problems of conventional batter mixes, and makes the texture of the batter made with the batter mix crispy and prevents oil from dripping. At the same time, it improves the quality of fried foods by making them more palatable, slowing down the rate of deterioration of the flavor of the batter over time after frying, and increasing the cohesion between the batter and ingredients. be.

[0005]

[Means for Solving the Problems] The present invention relates to improving the quality of a batter mix.
L-ascorbic acid oxidase and one or both of L-ascorbic acid and L-ascorbates,
It is characterized by being added in combination. The batter mix in the present invention constitutes the coating part of various fried foods, and refers to wheat flour or wheat flour mixed with various conventionally used mixtures such as starch, spices, seasonings, etc. When using it as a batter, add water and eggs and use it as a batter mix. L-ascorbic acid and L-ascorbate salts are natural products that are abundant in citrus fruits and are considered GRAS substances (CO
DE OF FEDERAL REGULATIONS
21.394.396. REVISEDAS OF
APRIR 1.1988), there is no problem at all in terms of safety, and it is well known that it has a quality-improving effect on various foods.

[0006] Currently, L-ascorbic acid oxidase is mainly derived from plants such as cucumber and pumpkin, and in the present invention, it is not limited to those derived from plants, but also those derived from animals and microorganisms. Needless to say, you can use things as well. However, L-ascorbic acid oxidase alone does not have much of a quality-improving effect, and when used in combination with L-ascorbic acid or L-ascorbates, it synergizes the quality-improving effect that L-ascorbic acid or L-ascorbates originally have. In particular,
A feature of the present invention is that it further promotes this. Therefore, L
-The amount of ascorbic acid oxidase added is only a small amount, usually 0.1 to 10 p to wheat flour, which is the main raw material.
A range of pm is sufficient, and a range of 0.5 to 5 ppm is desirable. If the amount of L-ascorbic acid oxidase added is less than 0.1 ppm, there will be no quality improvement effect, and if it is added at 0.1 ppm or more, the quality improvement effect will increase depending on the amount added, but if it is added at 10 ppm or more, the quality improvement effect will increase. If you exceed
There is no significant increase in the quality improvement effect, and it almost reaches a plateau, so adding more than 10 ppm is not a good idea from a cost standpoint. The amount of L-ascorbic acid or L-ascorbic acid salts added may be in the range of 50 ppm to 3000 ppm based on wheat flour, which is the main raw material.
A content in the range of 0 to 1000 ppm is preferable from the viewpoint of quality improvement effect and prevention of coloring due to excessive addition.

[0007] L-ascorbic acid oxidase and L-ascorbic acid or L-ascorbates exhibit a synergistic quality-improving effect. To explain this point, L-ascorbic acid or L-ascorbates It is thought that this is because it is oxidized by an oxidizing enzyme to dehydroascorbic acid, and the oxidizing action of this dehydroascorbic acid converts the thiol groups in the gluten protein of foods into disulfide bonds. When producing batter mixes, protein materials such as animal and plant proteins and natural gums such as guar gum, xanthan gum, and carrageenan are sometimes used together, but even in such cases, the synergistic quality improvement effects described above can be used. Needless to say, this will be achieved. Examples of the present invention will be described below.

[0008]

[Example 1] Improving the texture and palatability of tempura batter

[Table 1] As raw materials for each of the 16 types of tempura batter mixes A to P, 100 g of soft flour, 1 egg, and 10 g of water were used.
Add 0ml and knead, and add L-ascorbic acid oxidase, L-ascorbic acid, and sodium L-ascorbate to this.

Adjust the batter mix by adding the prescribed amount as shown in [Table 1], then prepare the tiger prawns as ingredients, remove the shells and devein as usual, and make 3 incisions. Soak them in the batter mix mentioned above and immediately fry them in tempura oil heated to 180℃ for a few minutes, as described below.

[Table 2] Sixteen types of shrimp tempura, A to P, as shown in Table 2, were produced.

[Table 1]

[0009] For each of the above 16 types of shrimp tempura from A to P, a sensory evaluation of its texture (crispyness) and palatability (overall) was conducted.

The results are as shown in Table 2. Sensory evaluation was conducted 3 times from immediately after tempura production to 2 hours later, with 4
5 samples were evaluated by 10 experienced panelists using the following evaluation criteria using commercially available shrimp tempura as a standard (the numerical values in the table represent the average values of the 10 panelists).

[Table 2] As is clear from the above results, compared to the tempura of the comparative example, the tempura of the invention example has a synergistic quality improvement effect of L-ascorbic acid oxidase, L-ascorbic acid, and sodium L-ascorbate. As the amount added increases, the texture (crispyness) improves, and the good texture lasts for a long time.
overall) was also significantly improved. This improvement in texture and quality is due to L.
- It is clear that this cannot be achieved with only ascorbic acid and L-ascorbate salts, nor can it be achieved with L-ascorbate oxidase alone. L-ascorbic acid and L-ascorbates are L-ascorbic acid and L-ascorbic acid salts.
- When used in combination with ascorbic acid oxidase, it shows almost the same effect, and as a matter of course, a mixture of both shows similar effects.

0010

[Example 2] Improving the texture and palatability of tonkatsu batter

[Table 3] As raw materials for each of the 14 types of pork cutlet batter mixes A to N, 100 g of soft flour and 120 lm of water were used.
Add and knead, and add L-ascorbic acid oxidase, L-ascorbic acid, and sodium L-ascorbate to this.

Adjust the batter mix by adding the specified amount as shown in [Table 3], and use loin meat as the pork.
Cut into cm-thick pieces, soak in the batter mix mentioned above, sprinkle with breadcrumbs, and fry for a few minutes in soybean oil heated to 180°C, as described below.

[Table 4] Fourteen types of pork cutlets A to N as shown in Table 4 were produced.

[Table 3]

[0011] Sensory evaluation of the texture (crispyness) and palatability (overall) was performed for each of the 14 types of pork cutlets A to N above.

The results are as shown in Table 4. The sensory evaluation method for texture and palatability was carried out in the same manner as in the case of tempura in Example 1.

[Table 4] As is clear from the above results, due to the synergistic quality-improving action of L-ascorbic acid oxidase, L-ascorbic acid, and sodium L-ascorbate, the pork cutlet of the invention example becomes more edible as the amount of these added increases. The texture was further improved, the texture was found to last longer, and the palatability was also significantly improved. Compared to the comparative pork cutlet, this improvement in texture and quality is due to L-ascorbic acid, L-ascorbic acid, and L-ascorbic acid.
- It is clear that this cannot be achieved with ascorbate salts alone, nor can it be achieved with L-ascorbate oxidase alone. When L-ascorbic acid and L-ascorbate salts are used in combination with L-ascorbic acid oxidase, they exhibit approximately the same effect, and as a matter of course, a mixture of the two also exhibits similar effects.

0012

[Example 3] Improving the binding properties of pork cutlets and fries

[Table 5] As a raw material for each of the 12 types of pork cutlet and fried batter mixes A to L, 100 g of soft flour was mixed with 120 lm of water, and added with L-ascorbic acid oxidase and L-ascorbic acid. , L-sodium ascorbate

Adjust the batter mix by adding the specified amount as shown in [Table 5], and then soak the pork loin, rolled squid, and tiger prawns in the batter mix, sprinkle with bread crumbs, and heat to 180℃. Fry for a few minutes in soybean oil, as described below.

[Table 6] Twelve types of pork cutlets, fried squid, and fried shrimp, labeled A to L, as shown in Table 6, were produced.

[Table 5]

[0013] 12 types of pork cutlets from A to L above,
Each of the fried squid and fried shrimp was cut with a knife 30 minutes after production, and the degree of binding between the batter and the ingredients on the cut surface was visually evaluated.

It became as shown in [Table 6].

[Table 6] As is clear from the above results, in the comparative example, the binding between the batter and the ingredients at the cut surface was poor, and in the invention example, the binding between L-ascorbic acid oxidase and L-ascorbic acid oxidase was poor.
- Due to the synergistic effect with ascorbic acid and sodium L-ascorbate, the batter and the ingredients were well bonded on the cut surface, making it possible to obtain high-quality pork cutlets, fried squid, and fried shrimp.

[0014]

Effects of the Invention As is clear from the examples described above, fried foods using the batter mix of the present invention have a synergistic quality improvement effect of L-ascorbic acid oxidase and L-ascorbic acid or L-ascorbate salts. Compared to comparative examples of fried foods using batter mixes that did not contain any additives, added only L-ascorbic acid or L-ascorbates, or added only L-ascorbic acid oxidase, the coating of fried foods was significantly lower. It was possible to make the texture even crispier, the oiliness was further improved, and the palatability was also very high. In addition, it is possible to significantly slow down the rate of deterioration of the flavor of the batter after frying, and it is also possible to increase the cohesion between the batter and ingredients, significantly improving the texture and quality of fried foods. Furthermore, since all additives are safe natural products, the method for improving the quality of batter mixes of the present invention poses no safety problems and is compatible with consumer tastes. We believe that this will greatly contribute to the food processing industry.

Claims (1)

[Claims] 1. A method for improving the quality of a batter mix, which comprises adding L-ascorbic acid oxidase and one or both of L-ascorbic acid and L-ascorbate salts to the batter mix.