JPH0823908A - Batter composition for fry food - Google Patents

Abstract

PURPOSE:To obtain the subject composition containing a fractionated material composed mainly of glutenin, fractionated from wheat gluten, having stability, excellent in crispy feeling and capable of keeping the texture for a long period even by continuous type battering operation for mass production. CONSTITUTION:This composition contains a fractionated material composed mainly of glutenin, obtained as an insoluble matter excluding a supernatant by subjecting wheat gluten to extractive separation with 30-70vol.% ethanol aqueous solution or <=30vol.% acidic ethanol aqueous solution. The composition can provide batter hardly causing the change in viscosity even by stirring or increase of temperature and having adequate gluten-forming ability as well as shape-retaining property and an extending effect, hardly causing the change with the passage of time and excellent in taste.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a batter composition for fried foods.

[0002]

2. Description of the Related Art For fried foods, the ingredients are deep-fried in oil, such as potato chips, or fried, and the surface of the material is fried, in which starch or wheat flour is added to the powder as it is.
Also, there are three types of "batter fried" in which batter, which is a mixture of starch, wheat flour, eggs, etc. dissolved in water, is fried and then fried.

"Frying" is roughly divided into tempura and fried. Tempura is a mixture of wheat flour and water (batter) which is fried after being attached to food as clothing, which is different from other fried foods. It does not burn, but the thick batter is designed to keep the flavor of the food well, and the fry is a mixture of wheat flour in water (batter) and eggs for adhering bread crumbs and food to the surface of the food. It is fried with bread crumbs after it has been applied, and by keeping the shape of the product by adding batter and oil, the taste and physical properties of the fried seed are complicated by keeping the umami component of the fried seed by adding clothes. It is intended to make it easier and improve the appearance and quantity of products.
As described above, in the fried food, the batter that forms the batter or a part thereof is an important factor that influences the commercial value of the batter.

Generally, since stickiness is disliked by batters, soft flour or medium flour having a low gluten content is used. Stickiness of the batter is a phenomenon that gluten in the wheat flour used is expressed by being excessively formed by stirring or temperature rise, and the sticky sticker is hard,
The resulting garment does not have a crispy feeling, which causes an explosion of the garment and significantly impairs the commercial value of fried foods.

On the other hand, even if a sticky batter that does not contain gluten or is not formed is fried in food, the batter will be scattered in the oil and will not form a batter, and it will be bonded. It cannot play the role of an agent. There is no effect of increasing the amount or maintaining the shape.

[0006] Therefore, the batter used for fried foods, especially for mass production, has little change in viscosity of the batter due to stirring and temperature rise, has an appropriate gluten forming ability, and adheres more to food materials. Therefore, it is necessary to obtain clothes that have a crisby feel.

[0007] In recent batters, the gluten content is reduced and, instead, a thickening agent, pregelatinized starch or starch is supplemented as a substitute, so that the flavor of the batter itself is lost, which is a characteristic of fried foods. The complexity of certain tastes and physical properties of clothes is becoming less common. Furthermore, in fried foods, the change in the garment after frying affects the value of the product, and in particular, the crispy feeling is lost over time, and the product value is reduced.

[0008]

Therefore, the present invention has a small change in viscosity due to stirring and temperature rise, has an appropriate gluten-forming ability, has a shape-retaining effect and a bulking effect, is excellent in crisby feeling, and has aged property. It is an object of the present invention to provide a batter composition for fried foods, which can obtain a batter with little change and excellent taste.

[0009]

The present invention separates glutenin (70% ethanol-insoluble substance), which is an elastic substance constituting wheat gluten, from gliadin, which is a viscous substance, and a fraction containing glutenin as a main component. It was completed by discovering that the batter's viscosity change is reduced and the batter at the time of frying becomes porous (porous) by mixing B.

That is, the present invention is a batter composition for frying foods, which contains a glutenin-mainly-fractionated fraction fractionated from wheat gluten.

When the gliadin ratio is high in the batter, extensible gluten is formed. Therefore, by increasing the glutenin ratio, the formation of such gluten is suppressed, and the viscosity change due to stirring or the like is small. Even if it is modified, it can be made brittle. In addition, a batter having a high glutenin ratio has no extensibility even when gluten is formed, and thus has a proper viscosity, and its batter has a rich crisby feeling, and its texture can be maintained for a long time.

The fraction containing glutenin as the main component can be obtained as an insoluble substance by removing the supernatant by extracting and separating wheat gluten with an aqueous solution of ethanol of 30 to 70% by volume or an aqueous solution of acidic ethanol of 30% by volume or less. .

In the present invention, the method of separating the fraction containing glutenin as a main component is not limited to any particular method.
0-70% by volume ethanol aqueous solution, 10-20% by volume
It is possible to separate glutenin of high concentration (80% by weight or more) by using the isopropyl alcohol or n-propyl alcohol aqueous solution of 20 to 50% by volume aqueous acetone solution. In addition, acidic (pH 3.
A method of separating glutenin with a medium concentration (50 to less than 80% by weight) by using an aqueous solution of 5 to 20% by volume of 5 to 20% by volume of ethanol may be used.

The glutenin concentration in the fraction can be adjusted by changing the solvent ratio and the above conditions, and it is sufficient that the glutenin main component fraction contains 40% by weight or more of glutenin on a dry basis. It suffices if the protein contains 50% by weight or more of glutenin.

When the glutenin-based main fraction is added to the batter, it may be in a state of being separated as described above or in a powder state after further drying, and is not limited to this form. However, it is preferably a dry powder. The drying method is not limited, but it is preferably powdered by a spray drying method.

In the batter composition, the glutenin-based fraction is 0.5% of the total weight including water as glutenin.
It is sufficient that the above content is included, and preferably 1 to 30% by weight, particularly preferably 1 to 15% by weight, is added to the flour used.

The batter composition usually contains 70 to 100% by weight of wheat flour, and in addition to it, for example, salt, baking powder, dried egg white, dried whole egg, skim milk powder, shortening, seasonings, starch, raw egg, The effect of the present invention can be exhibited even when a commonly used compound such as a thickener and a gelling agent is used in combination.

The fried foods using such a batter composition are the above-mentioned fried foods, and the seeds to be wrapped in the garments include, for example, vegetables, seafood, meats, processed foods and the like. However, the present invention is not limited to these.

[0019]

[Function] By adding glutenin, which is a constituent of wheat gluten to wheat flour, and increasing the glutenin ratio in the wheat flour, the gluten substance formed by stirring the batter becomes sticky, and the texture of the batter when frying is increased. This is a garment that is brittle and porous, has an excellent crispy feel, and has little change over time. Moreover, since glutenin is a wheat component, it does not impair the flavor of the batter when added to flour.

[0020]

EXAMPLES The present invention will be described in more detail with reference to examples. In the examples,% is by weight unless otherwise specified.

Reference Example 1 (Preparation of Fraction 1) 70% by volume of 1 kg of wheat gluten (powdered active gluten)
Dissolve and disperse in 8 liters of ethanol aqueous solution at room temperature.
Extraction was performed by stirring with a propeller for a period of time, and the extract was separated using a centrifuge to obtain a precipitate. The separated precipitate was frozen as it was, made into a dried product using a vacuum freeze dryer, and then ground with a grinder to obtain about 700 g of a glutenin main component fraction. Hereinafter, this is referred to as Fraction 1.

The physical properties of the obtained fraction 1 were as follows. Water 5% Protein 75% Glutenin 90% (in protein) 1/40 pH of aqueous solution 6.8 Acetic acid degree 0.6%

Reference Example 2 (Fraction 2) The same procedure as in Reference Example 1 was carried out by using 1 kg of wheat gluten (powdered active gluten) and 3 g of citric acid in 10 liter of 15% by volume ethanol aqueous solution. A precipitate was obtained. About 4 liters of water was added to the precipitate, and the liquid dispersed by a homomixer was made into powder by using a spray dryer to obtain 630 g of a glutenin main component fraction. This is called fraction 2.

The physical properties of the obtained Fraction 2 were as follows. Water 4% Protein 76% Glutenin 60% (in protein) 1/40 pH of aqueous solution 4.3 Citric acid degree 0.9%

Examples 1-2, Comparative Examples 1-2 Soft flour 100 g (Comparative Example 1), soft flour 90 g and powdered active gluten 10 g (Comparative Example 2), soft flour 90 g and fraction 1
10 g (Example 1), 90 g of soft flour and 10 of fraction 2
1.7 times amount (weight) of water was added to each powder of g (Example 2) and stirred with a propeller stirrer to prepare a batter.

Each batter solution was placed in a constant temperature water bath at 20 ° C.,
While stirring (10 to 15 rpm) with a propeller stirrer, the viscosity of the batter was measured over time [B-type viscometer manufactured by Tokyo Keiki Co., Ltd.] and the state was observed. Table 1 shows the results. As shown in Table 1, the batters of Examples 1 and 2 were both stable over time.

[0027]

[Table 1]

Examples 3 to 4 and Comparative Examples 3 to 4 Using the batters produced in Examples 1 and 2 and Comparative Examples 1 and 2, tempura was made as a trial using carrot and shrimp as seeds. The frying conditions were 180 ° C. and 3 to 4 minutes. Further, each tempura was tasted immediately after frying, 1 hour and 3 hours later, and sensory evaluation was performed. The results are shown in Table 2. The parenthesis in the example indicates the type of batter. As can be seen from Table 2, the batters of Examples 3 and 4 all exhibited an excellent texture with a crisby feeling.

[0029]

[Table 2]

Example 5, Comparative Example 5 100 g soft flour (Comparative Example 5), 90 g soft flour and Fraction 2
1.5 g of water was added to each of 10 g (Example 5) to prepare a batter. This batter was stirred at 15 ° C. for 1 hour, and then a cream croquette was trial-produced as a batter for cream croquette. As a result, about 30% of the batters prepared using Comparative Example 5 had a croquette batter exploding, whereas Example 5 had no batter explosion.

In the croquettes that did not cause an explosion, Comparative Example 5 had a hard batter, whereas Example 5 had a crisby feeling and was delicious.

Example 6, Comparative Example 6 100 g soft flour (Comparative Example 6), 90 g soft flour and Fraction 2
1.5 g of water was added to each of 10 g (Example 6) to make a batter, and the same treatment as in Example 5 was performed. Using this, a pork cutlet was prototyped, and the condition of meat and batter was attached. Were compared. As a result, the thing of Comparative Example 6 had bad clothes,
A cavity was formed between the meat and the batter, whereas in Example 6, almost no cavity was formed, and the meat had a batter.

[0033]

INDUSTRIAL APPLICABILITY According to the present invention, by using the fractionated product containing glutenin as a main component in the batter of fried foods, it is stable even in a continuous buttering operation for mass production, and has a crisby feeling. It is possible to obtain a fried food excellent in food texture and capable of maintaining its texture for a long time.

Claims (2)

[Claims] 1. A batter composition for fried foods, which comprises a glutenin-mainly-fractionated fraction fractionated from wheat gluten. 2. A fried food comprising the batter composition according to claim 1.