JPS6122938B2 - - Google Patents

Description

[Detailed description of the invention]

FIELD OF THE INVENTION This invention relates to improved fry batter compositions. Conventionally, a water-based paste made by dissolving wheat flour (soft flour) in water and adding other additives as desired is used to coat the surface of a frying ingredient (e.g. shrimp), then coating it with bread crumbs and placing it in frying oil. It is fried and fried. The above-mentioned conventional fried batter compositions or aqueous pastes thereof, which are mainly composed of wheat flour, etc., have excellent adhesion to the surface of fried ingredients (e.g. shrimp), adhesion uniformity,
There is still room for improvement in terms of the speed of frying in frying oil after adhesion and the crispy, dry texture of fried fries. The object of the present invention is to provide a fry coating composition that is superior to conventional products in the above-mentioned properties. Thus, the present invention provides microcrystalline cellulose, one or more dispersants selected from guar gum, locust gum, taragant gum, karaya gum, guttee gum, carrageenan, furcelleran, xanthan gum, and xanfro, and sucrose, glucose, fructose, and lactose. Microcrystals of 50 to 95% by weight are obtained by grinding and kneading disintegrants consisting of monosaccharides and disaccharides such as dextrin, cyclodextrin, low-viscosity modified starch, and starch decomposition products in the presence of moisture, and then drying them. Consisting of cellulose and a total amount of 5 to 50% by weight of a dispersant and a disintegrant, and the weight ratio of the dispersant and disintegrant is 9/1
The present invention relates to a composition for battering fries, characterized in that the starch (and water) contains a water-dispersible composite having a water dispersibility of 1/9 to 1/9. The above-mentioned starch is most commonly wheat flour (especially soft flour), but other starches such as potato starch, corn flour, and potato starch are also used singly or in combination. The clothing composition of the present invention is characterized in that it contains a water-dispersible composite in addition to these conventional starches. Of course, one or more of egg yolk, baking powder, salt, sodium glutamate, other seasonings, and spices may be added to the composition of the present invention, if desired. The composition of the present invention can be used as it is or by dissolving it in water and coating it on the surface of a frying material as an aqueous paste. The water-dispersible composite referred to in the present invention is a mixture of microcrystalline cellulose, a dispersant, and a disintegrant, which is ground and mixed in the presence of water and then dried, and the total amount of the dispersant and disintegrant is is 5 to 50% by weight, microcrystalline cellulose is 95 to 50% by weight, and the weight ratio of dispersant to disintegrant is 1/9 to 9/1. The microcrystalline cellulose referred to in the present invention is obtained by subjecting cellulose raw materials such as linters and pulp-regenerated cellulose to chemical decomposition treatments such as acid hydrolysis and alkali oxidative decomposition. Next, the dispersant of the present invention refers to a water-swellable and water-soluble viscous gummy substance that is naturally occurring or obtained by a fermentation method, etc., and may be used alone or in combination of two or more, and may have a slight It is used as a protective colloid for crystalline cellulose. in particular,
Guar gum, locust gum extracted from legumes,
Gum taraganth, gum karaya, gum gatuti extracted from tree sap, carrageenan, furcelleran extracted from seaweed, xanthan gum, xanfuro produced by microorganisms, among these, carrageenan, gum taraganth, gum karaya, gum furcelleran, xanthan gum are preferred, and gum karaya,
Zanthan gum and carrageenan are particularly preferred. The disintegrating agent used in the present invention is preferably one that is easily soluble in water and exhibits almost no viscosity, and is compatible with microcrystalline cellulose, and when wet coated on the surface and dried, It must be able to prevent keratinization of crystalline cellulose. Specific examples thereof include monosaccharides and disaccharides such as sucrose, glucose, fructose, and lactose, dextrin, cyclodextrin, starch decomposition products such as low-viscosity modified starch, etc., and these can be used alone or in combination. It is preferable that the mixing ratio of the decomposer and the disintegrant to the microcrystalline cellulose is as follows. first,
The weight ratio of dispersant to disintegrant ranges from 9/1 to 1/9. When the ratio is greater than 9/1, it is difficult to obtain rapid and sufficient dispersibility of microcrystalline cellulose in water, making it difficult to achieve the effects of the present invention. When it is smaller than 1/9, the adhesion of the batter becomes poor. Then, the total amount of dispersant and disintegrant is 5
Preferably it is ~50% by weight. In other words,
Microcrystalline cellulose will account for 95-50% by weight of the composite. If the total amount of the dispersant and disintegrant is less than 5% by weight, the dispersibility of the composite in the liquid will be poor, and the dispersibility of the composition of the present invention in fried foods will be poor.
It also becomes difficult to obtain a crunchy texture. If a composite containing less than 50% by weight of microcrystalline cellulose is used, the effect of the present invention will be diminished, making it difficult to obtain crispy fried foods, and masking of aroma will occur. The amount of water-dispersible composite added to starch is 0.2% by weight
The above is necessary. Below this, the effects of the present invention cannot be obtained. There is no particular upper limit for addition, but
For the purpose of improving the batter properties of fries, additions above 30% by weight are not necessary. In aqueous pastes with water added, the content of water-dispersible complexes is approximately 0.03-5% by weight
The starch content is 15-40% by weight. The amount may be appropriately determined within these ranges depending on the type of fry and by the skill of the cook. The composition is made into a paste by mixing and stirring water using hands or a machine. The composition of the present invention or its aqueous paste is coated on the surface of a frying material and fried as is, or the surface is further coated with bread crumbs and fried in frying oil to make fries. The composition of the present invention or its aqueous paste coats the surface of fried ingredients easily and uniformly, gives fries fried in frying oil a crispy and dry texture, and does not mask the aroma.
In these properties, it is significantly superior to a fly batter composition that does not contain the water-dispersible composite of the present invention. Therefore, the composition of the present invention can be used to shred, cut, slice, or chop fish or livestock meat, regardless of Japanese or Western style.
It can be used to fry stuffed meat, etc., and can also be used to fry vegetables. Examples are shown below. Example 1 Using the composite composition shown in Table 1, a fry batter composition paste shown in Table 2 was prepared. Fried in white oil. The obtained evaluation results are shown in Table 3.

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【table】

【table】

[Table] In addition, No. 2 to No. 4, No. 6, which correspond to the present invention
It was observed during cooking that No. 10 to No. 18 were fried faster than Comparative Example No. 19.

Claims (1)

[Scope of Claims] 1. Microcrystalline cellulose, one or more dispersants selected from guar gum, locust gum, taraganth gum, karaya gum, guttee gum, carrageenan, furcelleran, xanthan gum, and xanfro, and sucrose, glucose, fructose, and lactose. 50 to 95% by weight of a disintegrant consisting of monosaccharides and disaccharides such as dextrin, cyclodextrin, low-viscosity modified starch, and a disintegrating agent consisting of a starch decomposition product are ground and kneaded in the presence of water and then dried. crystalline cellulose, and 5-
A water-dispersible composite consisting of a total amount of a dispersant and a disintegrant of 50% by weight and a weight ratio of the dispersant to a disintegrant of 9/1 to 1/9 is contained in starch. A composition for battering fries characterized by: 2 Microcrystalline cellulose, one or more dispersants selected from guar gum, locust gum, taragant gum, karaya gum, guttee gum, carrageenan, furcelleran, xanthan gum, and 50 to 95% by weight of microcrystalline cellulose, which is obtained by grinding and kneading a disintegrant consisting of saccharides, dextrin, cyclodextrin, low-viscosity modified starch, and a starch decomposition product in the presence of moisture, and then drying the resulting product.
A water-dispersible composite consisting of a total amount of a dispersant and a disintegrant of 50% by weight and a weight ratio of the dispersant and a disintegrant of 9/1 to 1/9 is contained in starch and water. A composition for coating fries, characterized by: