JPS5824109B2 - Method for producing batter for deep-fried foods - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a coating liquid for frying seafood, meat, vegetables, croquettes, etc., and its purpose is to uniformly adhere to the back side of the ingredients for frying, and Appearance of fried food batter,
To provide a batter for deep-fried foods which has extremely good texture and taste compared to conventional ones.

In general, what is desired for the appearance, texture, taste, etc. of the batter for fried foods is that the batter should have a soft feel after being fried.
Good coloration, no punctures, no shrinkage, good adhesion to fried ingredients and no separation, and uniform coating weight.

The things that affect the appearance, texture, taste, etc. of the coating of fried foods include the ingredients, coating liquid, bread crumbs, frying conditions (temperature, time, etc.), and in the case of frozen foods, the refrigeration process. There are storage conditions, but among these, the coating liquid plays a particularly large role, and the appearance, texture, taste, etc., are greatly influenced by the method of manufacturing the coating liquid.

Therefore, various improvements have been made to coating liquids, and attempts have been made to improve the quality of coatings for fried foods.

For example, there are methods for making a batter by adding water, whole eggs, vegetable proteins, oils and fats, swelling agents, foaming agents, etc. to flour, or methods for making a batter by adding water to flour and gelatinizing it by heating. In both cases, wheat flour itself is used as the batter, so a network structure of gluten is formed when mixed with water, and this network structure progresses over time, making it difficult to adhere uniformly to the ingredients for frying. It is difficult to obtain a good product.

Moreover, the texture also had the disadvantage of being hard due to excessive gluten network formation.

Furthermore, as frozen foods have become extremely popular in recent years, especially fried foods, frozen foods have become highly marketable. Automated continuous mass production methods are generally practiced using a machine that coats the surface of fried food ingredients coated with a coating liquid with bread crumbs or pre-rudder.

As a result, the batter is constantly agitated by pumps and conveyors during buttering (the process of applying the batter to the surface of the fried ingredients), so the gluten network becomes stronger and stronger over time. However, with the conventional coating liquid as described above, its viscosity naturally changes over time, and the amount of coating liquid attached to the fried food material differs at the beginning and end, making it difficult to obtain a uniform product. The disadvantage was that the texture of the final product became increasingly hard.

Therefore, the manability (mechanical suitability) of coating fluids was an important issue, and a technical solution was strongly desired.

In addition, attempts have been made to roast wheat flour to denature gluten proteins and enzymes (especially protease, amylase, lipase), etc. in order to prevent such changes in the coating over time; In other words, flour is only roasted and denatured by heating at 100℃ or higher without adding water from the outside, so in the process of adding water to make a coating, an extremely large amount of powder is generated, resulting in a decrease in viscosity. There were disadvantages in that stabilization was difficult, the apparent water absorption rate was high, the texture became pasty, and a crisp texture could not be obtained.

Therefore, the inventor of the present invention has conducted various studies in order to eliminate such conventional drawbacks, and as a result, has completed a method for producing a coating liquid for deep-fried foods that satisfies the required characteristics of the coating liquid for deep-fried foods.

That is, the present invention provides wheat flour or flour with starch, protein, fats and oils, emulsifiers, pigments, swelling agents, spices, salt,
Add one or more flavorings, etc., add water and knead, then roast and crush this to make a granular batter, add an aqueous solution of sugar to this batter and mix. This is a method for producing a batter for deep-fried foods, which is characterized by:

The batter used in the present invention is mainly made of wheat flour, and optionally contains starch such as cornstarch, potato starch, and wheat starch, protein such as soybean extract protein, gluten, and egg white, soybean oil, beef tallow, lard, and shortening. One or more of oils and fats, emulsifiers, pigments, swelling agents, spices, salt, and flavoring agents are used together as raw materials, and 35 to 38 parts by weight of water is added to 100 parts by weight of these raw materials. The dough is kneaded to the extent that a gluten network structure is slightly formed, and then this dough is rolled out into a flat shape with a thickness of 6 mm, roasted in an oven at 190 to 200°C for about 4 minutes, and after cooling, it is made into a dough. It is obtained by crushing, drying, and then pulverizing this.

The particle size of this batter is 20 to 100 mesh, preferably 6
A mesh value of 0 to 100 gives good results.

When mixed with sugars and other raw materials in particle size configurations larger than 20 mesh.

This is because the mixed raw materials will separate, making it impossible to obtain a uniform coating solution, and conversely, if the particle size is finer than 100 mesh, it will become dusty and scatter, which is undesirable as it will reduce work efficiency and contaminate the workplace. .

Also, if the particle size structure is too fine, separation of the mixed raw materials will occur.

To 100 parts by weight of the batter, 400 to 600 parts by weight of water and 2 to 20 parts by weight, preferably 5 to 10 parts by weight of sugar are added and mixed to obtain a coating liquid.

Incidentally, examples of the sugar used here include sucrose, glucose, fructose, bataga sugar, D-sorbitol, etc., but sucrose or glucose is preferable from the viewpoint of cost.

The coating liquid obtained as described above is made by adding 35 to 38 parts by weight of water to wheat flour as the main ingredient to form a dough (forming a light gluten network), and this dough is roasted to denature gluten proteins and enzymes. The viscosity does not change over time, and the batter is granular, so it does not form a lump when water is added, and the viscosity is stabilized by the action of sugar. In addition, the apparent water absorption rate is low and there is no pasty texture, resulting in a soft and smooth texture.

Regarding the stability of the viscosity, the state surrounded by gluten network formation (it is thought that this is due to heat denaturation of the 7m flour particles, but the mechanism is unknown.

Examples will be further described below.

Example: Add 36 parts by weight of water to 100 parts by weight of wheat flour and knead using a vertical mixer at 60 rpm for 1 minute to form a dough.The dough was passed between rotating metal rollers to form a flat dough with a thickness of 6 mm. Next, use a roller pin to make ventilation holes at 3 places and 6 holes deep per IGfIL2, roast in an oven at 200°C for about 4 minutes, and cool.

After that, use a guillotine cutter to cut 5 (11772 slab type,
Next, it is cut into 5 crfL squares, and further crushed into 1 crIL squares.

This is dried in a fluidized bed dryer at 100° C. for 20 minutes and then ground into 60 mesh granules with a grinding roll to obtain a batter.

To 100 parts by weight of this batter, 400 parts by weight of water and 4 parts by weight of sucrose were added, and the mixture was stirred for 4 minutes at 285 rpm using a Hobart cake mixer equipped with a whipper to obtain a batter.

This coating liquid did not generate any crumbs at all, and almost no change in viscosity was observed even after one hour.

In addition, when this coating liquid was applied to the surface of the shrimp, bread crumbs were sprinkled on it, and the shrimp was frozen for one week in a -20°C freezer.The shrimp were deep-fried without being thawed, and the appearance, texture, and taste were extremely good. Got fried food.

Claims (1)

[Scope of Claims] 1. Wheat flour or flour to which one or more of starch, protein, fats and oils, emulsifiers, pigments, swelling agents, spices, salt, flavorings, etc. are added, and water is added to the flour. Mix it with
This is then roasted and pulverized to form a granular batter, and an aqueous solution of sugar is added to and mixed with the batter. 2. The method for producing a batter for deep-fried foods according to claim 1, which comprises adding 35 to 38 parts by weight of water to 100 parts by weight of wheat flour and kneading the mixture. 3. A method for producing a batter for deep-fried food according to claim 1 or 2, characterized in that the mixing is carried out for 1 minute in a mixer of 6 Orpm for kneading flour and water. 4. The method for producing a batter for deep-fried foods according to any one of claims 1 to 3, wherein the batter has a particle size structure of 20 to 100 mesh. 5. For fried foods according to any one of claims 1 to 4, which is characterized in that 400 to 600 parts by weight of water and 2 to 20 parts by weight of sugar are added to 100 parts by weight of batter and mixed. Method of manufacturing coating liquid. 6. The method for producing a batter for fried foods according to any one of claims 1 to 5, wherein the sugar is sucrose, glucose, fructose, bataga sugar, or D-nrubit. 7. Claim 1, characterized in that the batter and the aqueous sugar solution are mixed for 4 minutes using a mixer at 285 rpm.
A method for producing a batter for frying according to any one of Items 6 to 6.