JPS61192255A - Flour for frying batter - Google Patents

Abstract

PURPOSE:To provide flour for frying batter containing raw damaged starch, having excellent palatability, effective to prevent the puncture of the food in frying and reduce the consumption of oil, and forming a part of the coating as a binder between the content of croquette, fry, etc., and the bread crumb layer. CONSTITUTION:The objective flour contains raw damaged starch, preferably raw damaged starch of rice in place of at least a part of the gelatinized rice flour of the flour composed mainly of gelatinized rice flour.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a flour for frying batter that consumes less oil and does not cause punctures during frying.

[Prior art] In the production of roquettes and various types of fried foods, fry batter, which forms part of the batter by connecting the filling (seeds) and bread crumbs, is used under various conditions, such as good texture, and when fried. It is required that there be no punctures, no separation from seeds, good adhesion of bread crumbs, and good drainage.

In order to meet these demands, many studies have been carried out, and one of them is the development of Batter Kawanen, which is mainly made of pregelatinized rice flour.

This batter made mainly of pregelatinized rice flour has a good texture;
Depending on the amount of wheat added, it has the advantage of being easy to work with, with little change in viscosity over time. There were also drawbacks.

Problems to be Solved by the Invention The inventors of the present invention have conducted various studies in order to obtain flour for frying batter that has a good texture and does not cause punctures during frying. The present invention was completed based on the knowledge that a frying pan flour suitable for the purpose can be obtained by using starch.

The present invention will be specifically explained below.

Means for Solving the Problems The present invention uses raw damaged starch in place of part or all of the pregelatinized rice flour in conventionally known fried batters mainly containing pregelatinized rice flour.

Starch granules are damaged by heat or mechanical impact, but the damaged starch used in the present invention is raw damaged starch that has not undergone thermal denaturation and can be obtained by applying mechanical impact to starch granules. It is possible.

Whether or not the starch granules are damaged can be determined, for example, by the following method.

Transfer 0.5 g of sample starch to a 10 ml centrifugal sedimentation tube, add 3 ml of a 1% aqueous solution of Safranin O, stir thoroughly with a glass rod, and leave to stand for 15 minutes for staining.

Next, distilled water is added and centrifugation is repeated 3 to 5 times to wash away excess dye.

A well-washed sample is placed on a slide glass, a 1% aqueous solution of Niagara Blue 4B is added thereto, mixed uniformly, covered with a cover glass, and observed under a microscope.

Healthy starch granules are dyed pink, and damaged parts are dyed blue, so this is how they are judged.

As the starch, for example, rice starch, corn starch, etc. can be used, and rice starch is particularly preferred.

Raw rice damaged starch can be obtained, for example, by pulverizing rice flour to 100 microns or less, but white bran (white rice flour), which is a by-product during the milling of brewed rice during sake brewing, has a damaged starch ratio of 70%. ~80%, which is used in the present invention as it is. It can be used as raw damaged starch.

The present invention is a batter for frying batter containing such undamaged starch, which can be used as is as a batter for frying batter.

It can also be used by mixing with other commonly used flour for panthers, for example, pregelatinized rice flour: 2 to 4 times
: Mix 8 to 6 to make batter.

The method of using the fly batter batter according to the present invention is no different from a conventional batter batter.

Effects of the present invention Fries and croquettes using the frying batter according to the present invention have a good texture, are less prone to punctures during frying, and consume less oil, resulting in crispy fries and croquettes. These effects are also clear from the examples shown below.

Example 1 Commercially available gelatinized rice flour (manufactured by Kikkoman Corporation, Puffgen C)
-1) and Shiranuka [Test Mill (manufactured by Satake Seisakusho Co., Ltd.)]
When 90% milled rice was milled to 60%, white rice bran was produced as a by-product, and the percentage of damaged starch in this white rice bran was 80%. ] were mixed in the proportions shown in Table 1 to obtain a batter for fry batter.

When croquettes were deep-fried in the following manner using these, the results shown in Table 1 were obtained.

Add 380 parts by weight of hot water at 75°C to 100 parts by weight (Manche Bote), mix thoroughly, and then knead for 5 minutes until the thickness is 10%.
The dough was molded into a round cake shape (average weight: 24 g) with a diameter of 2.0 mm to obtain a medium seed. The resulting medium dough was battered and breaded using the batter shown in Table 1, and heated to 180°C.
Fried in tempura oil at a temperature of .

Table 1 6 - Puncture and peeling phenomenon: The number of punctures or peelings of the batter during frying per 100 pieces is shown.

Oil consumption: O indicates the difference in weight of oil before and after frying when 100 croquettes are fried in g. Change in viscosity: Viscosity after 2 hours of adjustment/viscosity when adjusting batter liquid. Viscosity measurement is performed using the following method. Ta.

Type B viscosity type (Tokyo Keiki) 19°C 10 - Tar No. 3 Rotation speed 3 Orpm Example 2 Commercially available soft flour was mixed with gelatinized rice flour and white rice bran similar to those used in Example 1 in a ratio of 5:25:70, respectively. A batter liquid was prepared by adding 4 times the amount of water to the frying batter.

When croquettes were fried using this batter in the same manner as in Example 1, there were no punctures and the texture was good.

Patent applicant: Ki7 Koman Co., Ltd. 71

Claims (1)

[Claims] 1. Flour for frying batter containing raw damaged starch. 2. The flour for frying batter according to claim 1, wherein the raw damaged starch is raw damaged starch of rice.