JPH07177856A - Additive for batter mix, batter mix and fried food - Google Patents

Abstract

PURPOSE:To obtain an additive for a batter mix, comprising a pea protein and capable of producing a fried food, having crispy texture and excellent in quality. CONSTITUTION:This additive for a batter mix comprises a pea protein which is a protein of yellow peas. Furthermore, this batter mix is obtained by blending preferably 1-20wt.% additive for the batter mix and this fried food is prepared by coating an ingredient material with a batter containing the pea protein and then frying the resultant coated ingredient in an oil.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a batter mix additive having a crispy texture and capable of producing a fried food product of excellent quality, a batter mix containing the additive for a batter mix, and The present invention relates to a fried food obtained by using a batter mix.

[0002]

In the food manufacturing industry, fried foods such as pork cutlet, croquettes, fried fish, tempura and fritters are
It is manufactured by immersing various ingredients in a batter solution, coating them, and if necessary, adhering granules such as bread crumbs or cracker pieces, and then frying.

Conventionally, a batter solution used for coating has been prepared by dispersing a batter mix containing shell powder such as wheat flour or starch as a main material in water. However, fried foods coated with a batter mix of only wheat flour or starch have the batter peeled from the ingredients, the batter has a pasty feel, and the taste is reduced, and the batter becomes oily. Had the drawback of.

Therefore, in order to solve these problems, a batter mix has been proposed in which various types of modified starch, natural gum, wheat gluten, etc. are mixed with the main material such as wheat flour, but such batter mix is used. Even if fried foods are manufactured using this method, it does not result in a satisfying crispy batter, and there is a lack of binding between the batter and ingredients, and there is a slimy feeling due to the elution of oil and water, which is a problem in terms of texture and quality. However, there is still no batter mix capable of preparing a fried food having a sufficient texture and quality.

[0005]

SUMMARY OF THE INVENTION The present invention has been made to solve the problems of the above-mentioned conventional batter mix, and the object of the present invention is to provide a quick refreshment regardless of the type of ingredients and conditions. It is an object of the present invention to provide a batter mix additive, a batter mix, and a fried food product having an improved texture and quality, by which a fried food product of good quality having excellent texture and binding force between ingredients and clothes can be obtained.

[0006]

Means for Solving the Problems The inventors of the present invention have earnestly studied a batter mix that can obtain a fried food of good quality when deep-fried, and as a result, the pea protein was added as a quality improver of the batter to solve the above problems. Therefore, the present invention has been completed and the present invention has been completed.

That is, the present invention provides (1) an additive for batter mix, which is characterized by comprising pea protein, (2) a batter mix which is characterized by containing pea protein, and (3) pea in ingredients. It is a subject matter of the invention to provide a fried food product having a texture and quality improved by battering a protein-containing batter and stuffing the batter.

In the present invention, the pea protein used as an additive for batter mix means a protein contained in about 20% of the grains of pea. In addition, pea (Pisum sativum L.) is a 1-2-year-old plant of the legume family and is a plant widely used for food, and its type is not limited, but yellow pea (Ye
The protein of 111 w Pea) is the most suitable as a material for food processing in terms of color tone and flavor, and is preferable because it is industrially easily available.

The yellow pea is a kind of pea that exhibits a yellowish tinge when its grain is fully ripe and hardened, and is widely cultivated as a practical seed.

In the present invention, the protein of yellow pea, which is an additive for batter mix, may be prepared by a conventional method using yellow pea as a raw material. That is, it is generally obtained by washing and drying the ripe yellow pea grain as a raw material, removing the outer shell, and then extracting the protein component mainly using water. As the yellow pea protein used in the present invention, it is preferable that the yellow pea protein is further concentrated and then spray-dried to give a powder. However,
If the protein contained in yellow pea is separated and purified, the production method thereof is not particularly limited.

The batter mix according to the present invention is characterized in that pea protein, which is a quality improving agent for batter, is mixed with shell flour as a main material. The content of pea protein in the batter mix of the present invention exhibits the intended effect if it is 0.5% by weight or more in the solid content, but it is preferably 1 to 20% by weight. If it is less than 0.5% by weight, the effect of improving the texture and quality of the fried food cannot be obtained sufficiently, and if it exceeds 20% by weight,
The effect is not increased as much as the amount added, which is not preferable. The shell powder which is the main material of the batter mix in the present invention is not particularly limited as long as it has been conventionally used for batter mix, and examples thereof include wheat flour, starch, rice flour and the like.
The wheat flour used as the main material of the batter mix is not particularly limited with respect to strong flour, medium flour, soft flour, etc., but soft flour generally used for batter mix is preferably used. The starch may also be a commonly used natural starch or modified starch.

It is to be noted that other commonly used materials can be freely selected and added to the batter mix of the present invention according to the purpose. Examples thereof include swelling agents such as baking powder, sizing agents, proteins such as egg white / soy protein / gluten, phosphates, emulsifiers, thickening polysaccharides such as xanthan gum, oils and fats, spices, and seasonings.

The fried food of the present invention is obtained by coating ingredients such as meat and seafood with a batter solution containing pea protein, and frying the coated ingredients.

More specifically, the method for producing the fried food of the present invention will be described. After preparing the batter mix by preliminarily mixing the shell flours, which are the main ingredients of the batter mix, and the pea protein, an appropriate amount of water is added. Mix to prepare the batter solution, or dip the ingredients into the batter solution prepared by adding the shell powder and pea protein, which are the main ingredients, to water in sequence, and coat the ingredients. After adhering bread crumbs or cracker pieces, there is a method of frying oil.

Alternatively, the ingredients may be sprinkled with dusting powder such as starch and then dipped in the batter solution prepared by the above-mentioned method, and if necessary, bread crumbs may be adhered thereto, followed by frying.

The ingredients are meat products such as pork, chicken, beef and ham as long as they can be fried foods,
The present invention is not limited to seafood such as fish, squid, shellfish, vegetables, and putty as a raw material for croquette. Further, by using the batter mix of the present invention, it is possible to produce a fried food that is crispy and excellent in texture and quality regardless of the type of ingredients.
Moreover, even if a frozen product is used as the ingredient, a fried food having a crispy texture and excellent quality can be produced.

The fried food of the present invention can also be used as a frozen food. That is, a batter containing pea protein is dressed in the ingredients, and after adhering bread crumbs or the like, if necessary, frozen to produce an uncooked frozen fried food, or a batter containing pea proteins in the ingredients. It is also possible to produce a frozen fried food which has been cooked, frozen by adding bread crumbs or the like to the oil if necessary, and then frozen.

By using a batter mix containing pea protein, the batter has a crispy and soft texture, and the binding property between the batter and the ingredients is increased, resulting in a slimy feeling between the clothing and the ingredients. It is possible to produce a fried food of good quality that does not have

[0019]

The present invention will be described in more detail below with reference to examples, but the present invention is not limited thereto. The parts in the examples are parts by weight unless otherwise specified, and wheat flour was soft flour.

Example 1 95 parts of wheat flour was mixed with 5 parts of yellow pea protein, and 200 parts of water was added and dispersed to prepare a batter solution. Immerse pork loin with a thickness of 8 mm in the obtained batter liquid,
Further, the breadcrumbs were dipped in edible oil heated to 170 ° C. for 5 minutes to produce pork cutlet. The obtained pork cutlet had a crispy and soft chewy texture, moreover, the clothes and the ingredients were sufficiently bound, and the quality of the pork cutlet was good without any slimy feeling caused by the elution of oil or water. Furthermore, the pork cutlet produced by the present invention is
The good quality before freezing was also maintained for those thawed after frozen storage at 40 ° C.

Example 2 80 parts of wheat flour and 10 parts of modified starch (oxidized starch) were mixed with 10 parts of yellow pea protein, and 250 parts of water was added to and dispersed in the mixture to prepare a batter solution. An 8 mm thick pork loin meat was soaked in the obtained batter solution, further breaded, and then frozen and stored at -40 ° C overnight. 170 this
The pork cutlet was manufactured by frying in edible oil heated to ℃ for 5 minutes. The obtained pork cutlet had a crispy and soft chewy texture, moreover, the clothes and the ingredients were sufficiently bound, and the quality of the pork cutlet was good without any slimy feeling caused by the elution of oil or water.

Example 3 90 parts of wheat flour was mixed with 10 parts of yellow pea protein, and 200 parts of water was added to and dispersed in the mixture to prepare a batter solution.
When the frozen pork loin meat having a thickness of 8 mm was immersed in the obtained batter liquid, a sufficient amount of the batter liquid adhered to the batter liquid although it was not powdered. Add 1 piece of bread crumbs
The pork cutlet was produced by frying in edible oil heated to 70 ° C. for 5 minutes. The obtained pork cutlet had a crispy and soft chewy texture, and further, the clothes and the ingredients were sufficiently bound, and the quality of the pork cutlet was good without the slimy feeling generated when the oil and water were eluted.

Example 4 90 parts of wheat flour, 7.5 parts of modified starch (pregelatinized starch) and 0.5 part of xanthan gum were mixed with 2 parts of yellow pea protein,
To this, 250 parts of water was added and dispersed to prepare a batter solution. About 20 g of cream croquette ingredients prepared by a conventional method was dipped in the obtained batter liquid, and bread crumbs were further added and fried in edible oil heated to 175 ° C. for 4 minutes to produce cream croquette. The obtained cream croquette had a crispy and soft chewy texture, moreover, the clothes and ingredients were well bound, and there was no slimy feeling when oil and water were eluted, and the quality was good. .

Example 5 95 parts of wheat flour was mixed with 5 parts of yellow pea protein, and 200 parts of water was added and dispersed to prepare a batter mix. In the obtained batter mix, after removing the shell as usual, the spinach is removed, the prawns cut into three places are immersed, and the prawns are fried in edible oil heated to 180 ° C for 4 minutes to make tempura of the prawns. Was manufactured. The resulting prawn tempura has a crispy, soft texture, and is of good quality without the slimy feeling that occurs when the clothes and ingredients are fully bound and the oil and water elute. there were.

Example 6 90 parts of processed starch, 9.5 parts of yellow pea protein and 0.5 part of xanthan gum were mixed, and 250 parts of water was added thereto to disperse to prepare a batter solution. Pork loin meat having a thickness of 8 mm was dipped in the obtained batter liquid, and bread crumbs were further added, and the mixture was stirred for 5 minutes in cooking oil heated to 170 ° C. to produce pork cutlet. The obtained pork cutlet had a crispy and soft chewy texture, and further, the clothes and the ingredients were sufficiently bound, and the quality of the pork cutlet was good without the slimy feeling generated when the oil and water were eluted.

Comparative Example 1 200 parts of water was added to 100 parts of wheat flour and dispersed to prepare a batter solution. The pork loin with a thickness of 8 mm was dipped in the obtained batter liquid, and bread crumbs were added to the batter.
The pork cutlet was produced by stirring the oil for 5 minutes in the edible oil heated to the above. In the obtained pork cutlet, a part of the batter was peeled off from the ingredients, the crispy batter was not finished, and there was a gap between the batter and the ingredients with a slimy taste and reduced taste.

[0027]

EFFECTS OF THE INVENTION As is clear from the above-mentioned examples, by adding pea protein to the batter mix, the batter will have a crispy and soft texture regardless of the type of ingredients and manufacturing conditions. In addition, it is possible to provide a fried food of good quality, in which the binding property between the clothes and the ingredients is increased and there is no slimy feeling between the clothes and the ingredients. Further, the batter mix of the present invention greatly contributes to the food industry, such that frozen or fried products can be frozen to maintain good quality.

Claims (5)

[Claims] 1. An additive for batter mix, which comprises pea protein. 2. The additive for batter mix according to claim 1, wherein the pea protein is a yellow pea protein. 3. A batter mix containing pea protein. 4. The batter mix according to claim 3, wherein the pea protein is a yellow pea protein. 5. A fried food product having an improved texture and quality, characterized in that a batter containing pea protein is coated on the ingredients and the coated ingredients are fried.