JPH057470A - Batter mix - Google Patents

Abstract

PURPOSE:To obtain a batter mix providing high-quality fried foods having crispness and soft resistance to the teeth, comprising water-soluble food fibers. CONSTITUTION:The objective batter mix comprising preferably 2-40wt.% (solid material) water-soluble food fibers (one or more of guar gum, tragacanth gum and locust bean gum) and optionally an expanding agent, soybean powder, egg powder, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a batter mix which produces a good quality fried food when fried.

[0002]

BACKGROUND OF THE INVENTION Deep-fried foods such as croquette, tempura, fried shrimp, and fried fish are dipped in a dispersion of flour, starch, etc. and boiled after coating, or breaded after coating. The method of frying is done.
However, the deep-fried foods obtained by these methods have defects such as peeling from clothes, paste-like feeling of clothes, cracks, flaking off of clothes, poor crispness, and oiliness. Also, when frying the deep-fried food, oil splashes and batter punctures are also problems.

Therefore, various proposals have been made to solve these problems. For example, a method of adding α-grain flour, a method of preparing an emulsion containing a heat-setting raw material, and adding sorghum flour. Examples thereof include a method, a method of adding a modified starch powder, a method of mixing a protein with an alkaline earth metal hydroxide, and the like. However, even if fried foods are prepared by using these methods, it is not possible to finish a satisfying, crispy and soft batter, and there are problems such as uneven frying, uneven adhesion, partial cavities, and heavy mouth feel. No batter mix has been obtained that satisfies fried food of sufficient quality.

[0004]

DISCLOSURE OF THE INVENTION The present invention solves the above-mentioned drawbacks by providing a batter mix capable of obtaining fried food of good quality regardless of the type and conditions of the ingredients. .

[0005]

Means for Solving the Problems As a result of diligent research on a batter mix capable of obtaining a fried food of good quality when deep-fried, the inventors of the present invention can solve the above problems by incorporating a water-soluble dietary fiber. In addition, they have found that the oil splash and the puncture phenomenon of the batter that occur during frying can be prevented and that the function of the water-soluble dietary fiber can be added, and the present invention has been completed.

The present invention will be described in detail below. The water-soluble dietary fiber of the present invention refers to a low-viscosity polymeric polysaccharide obtained by decomposing guar gum, tara gum, and locust bean gum, and one or a mixture of two or more thereof can be used.

The upper limit of the decomposition rate of water-soluble dietary fiber refers to a method in conformity with the definition of dietary fiber, that is, one that is in the range of being quantified as dietary fiber when measured by the enzyme gravimetric method, and the lower limit is 5% by weight. % Aqueous solution has a viscosity of 300 cps or less, preferably 100 cps or less, under the conditions of a B-type viscometer at 25 ° C. and 30 rpm. When the viscosity is high, it is difficult to use because it does not give a dry batter when fried and the texture of fried foods becomes poor. The enzyme gravimetric method here means a method in which a dehydrated and defatted sample is decomposed with an enzyme such as amylase, protease, amyloglucosidase, and then precipitated with about 80% alcohol to collect the sample.

The content of the water-soluble dietary fiber in the batter mix in the present invention can obtain the desired effect if it is 1% by weight or more in the solid matter, but it is preferably 2 to 40% by weight. If it exceeds 40% by weight, there are disadvantages such as that the batter of the fry becomes too hard and the effect on the content is not improved. In the batter mix of the present invention, other commonly used auxiliary materials can be appropriately selected and added freely according to the purpose. For example, a swelling agent such as baking powder, soybean powder, egg powder, and so on. Proteins such as gluten,
Examples include processed starch, milk powder, fats and oils, gums, emulsifiers, seasonings, spices and the like.

The method for carrying out the batter mix of the present invention is as follows:
A method of dipping the ingredients in the clothing liquid prepared by mixing the raw material powders with an appropriate amount of water or sequentially adding the raw materials to water, adding bread crumbs if necessary, and then frying. Applicable.

[0010]

The water-soluble dietary fiber of the present invention is an indigestible high molecular weight polysaccharide that is not digested by human digestive enzymes, and is a colorless and transparent solution in water to form a low-viscosity solution. It is speculated that the reason that the fried food of good quality is obtained when fried with the batter mix according to the present invention is that the water-soluble dietary fiber is a polymer and has a strong film-forming ability.

The present invention will be described in detail below with reference to examples, but the invention is not limited thereto. In the examples,% means weight% unless otherwise specified, and cps is 5
% Aqueous solution with a B-type viscometer at 25 ° C. and 30 rpm.

[0012]

【Example】

Example 1 [Preparation of Guar Gum Decomposition Product Powder X] Citric acid was added to 900 parts of water to adjust the pH to 3.0. Asper to this
galactomannanase produced by the genus ugillus 0.
40 parts by adding 2 parts and 100 parts of guar gum powder and mixing.
The enzyme was allowed to act for 10 hours at 5 ° C. 90 ° C after reaction, 15
Heated for minutes to inactivate the enzyme. Then, the transparent solution obtained by over-separating and removing impurities was concentrated under reduced pressure, and then spray-dried according to a conventional method to obtain guar gum decomposition product powder X.
61 parts were obtained. The content of water-soluble dietary fiber in the solid content of this powder was 90% (by the enzyme gravimetric method), and the viscosity of a 5% aqueous solution was 90 cps.

40 parts of wheat flour and guar gum decomposition product powder X1
100 parts of water was added thereto and dispersed to prepare a batter mix. Dip pork with a thickness of 4 mm into the obtained batter mix and add bread crumbs to 180
Deep fried food was obtained by frying in edible oil heated to ℃ for 4 minutes. The resulting fried foods were crispy and soft to the touch, and the quality of oil splatter and puncture of clothes was not seen.
The appearance was good.

Example 2 35 parts of wheat flour, 10 parts of corn starch, and 5 parts of whole egg powder were mixed with 2 parts of guar gum decomposition product powder X2, and water 1
00 parts were added and dispersed to prepare a batter mix. Approximately 15 g of cream croquette ingredients obtained by a conventional method was dipped in the obtained batter mix and breaded,
The fried food was obtained by frying for 4 minutes in edible oil heated to 5 ° C. The obtained fried foods were crispy and soft to the touch, and the quality of the fried food was such that no oil splatter and puncture of clothes were seen and the appearance was good.

Example 3 [Preparation of Locust Bean Gum Decomposition Product Powder X] Water 950
The pH was adjusted to 3.0 by adding citric acid to the parts. To this, 0.2 parts of galactomannanase produced by the genus Asperugillus and 50 parts of locust bean gum powder were added and mixed, and the enzyme was allowed to act at 40 to 45 ° C for 6 hours. After the reaction, the enzyme was inactivated by heating at 90 ° C for 15 minutes. Then, the transparent solution obtained by separating the impurities by filtration was concentrated under reduced pressure, and then spray-dried according to a conventional method to obtain 32 parts of locust bean gum decomposition product powder X. Water-soluble dietary fiber content in the solid content of this powder (by enzyme gravimetric method)
The viscosity of a 91% and 5% aqueous solution was 92 cps.

Guar gum decomposition product solution X in Example 1
The fried foods were obtained in the same manner except that locust bean gum decomposed product powder X1 part was used instead of. The resulting fried foods were crispy and soft to the touch, yet oily,
The clothes had good quality with no puncture and a good appearance.

Example 4 40 parts of wheat flour was mixed with 0.5 part of guar gum decomposition product powder X and 0.5 parts of locust bean gum decomposition product powder X, and 100 parts of water was added to disperse the mixture to prepare a batter mix. About 18 g of a cream croquette ingredient obtained by a conventional method was dipped in the obtained batter mix, and then breaded was fried in edible oil heated to 180 ° C. for 4 minutes to obtain fried foods. The obtained fried foods were crispy and soft to the touch, and the quality of the fried food was such that no oil splatter and puncture of clothes were seen and the appearance was good.

[0018]

The batter mix obtained according to the present invention has the following features. (1) Fried foods using the back mix according to the present invention have a crispy, soft texture and are finished as fried foods of good quality. (2) When the batter mix of the present invention is used during oil frying, oil scattering is suppressed and puncture of clothes is prevented. (3) Since the water-soluble dietary fiber used in the present invention is colorless and transparent in water to form a solution having a low viscosity and almost no taste, the original taste of fried foods is not impaired. (4) Since water-soluble dietary fiber is added to the batter mix, the function of dietary fiber can be imparted to the fried food using this batter mix. As described above, the present invention is highly effective in improving the quality characteristics required for fried foods, and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Nagataka Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd.

Claims (2)

[Claims] 1. A batter mix containing water-soluble dietary fiber. 2. The batter mix according to claim 1, wherein the water-soluble dietary fiber is one or more water-soluble dietary fibers selected from the group consisting of decomposed products of guar gum, tara gum and locust bean gum.