JPS61285956A - Coating material for fried food - Google Patents

Abstract

PURPOSE:The titled coating material, containing a fat or oil processed starch having a high slurry viscosity, capable of giving a creamy form with a suitable viscosity on hydration to form a batter and having improved binding property of the ingredients to the coating when cooking fried food. CONSTITUTION:A coating material for fried food containing a fat or oil processed starch material having >=200cp, preferably >=3,000cp viscosity in 40wt% concentration. In order to give >=200cp viscosity in 40wt% concentration, a required amount of a fat or oil is added thereto and, as necessary, the resultant mixture may be dried by applying a heating source.

Description

[Detailed Description of the Invention] <Industrial Use Minute Hand> The present invention provides a batter that has an appropriate viscosity when added with water to form a batter that is uniform or ream-like, and that when fried food is cooked, seeds (meat, meat, etc.) This invention relates to a batter for frying that has extremely good binding properties between the batter and fish (fish meat, vegetables, croquettes, etc.).

<Conventional technology> Conventionally, batters for frying are mainly made of wheat flour with low gluten content, and various proteins, starches, emulsifiers, eggs, baking soda, etc. are added to improve the texture. In order to provide suitable clay for batter, natural gums, thickeners, etc. are added to this mixture, and then an appropriate amount of water is added to form a batter.

However, with conventional batters made mainly of wheat flour, it is difficult to obtain an appropriate viscosity (such as cream-like at 40% concentration) when water is added to make a batter, and even after achieving an appropriate viscosity, There was a drawback that a phenomenon such as precipitation of solid content occurred over time, making it unsuitable as a batter. Also, when cooked, the binding between the seeds and batter is poor (
However, the seeds and coating tend to peel off easily, causing problems such as an unsightly appearance as a product and a significant loss of product value.

Various techniques have been proposed to solve this problem. That is, a technique of adding 5 to 20% by weight of rye to wheat flour to maintain a suitable viscosity as a batter (Japanese Patent Application Laid-Open No. 54-84042), waxy cornstarch that has been enzymatically saccharified to a DE of about 5 to 20, is used as a Kinugawa raw material. A technique has been proposed in which the seeds and batter are prevented from separating when fried by adding 10 to 40% by weight to the batter (Japanese Unexamined Patent Publication No. 55-85376).

<Problems to be solved by the invention> However, each of these techniques has its own advantages and disadvantages. It was not possible to satisfy both.

The present invention solves the drawbacks of the prior art as described above,
To provide a batter for deep-fried food that has a cream-like appearance and appropriate viscosity when made into a batter by adding water and has good binding properties with cooked I-denomination.

Means for Solving Problems〉 As a result of intensive research for the above purpose, the present inventor has found that 40
We found that when batter is made from oil-processed starch with a slurry viscosity of 200 Cp or higher in weight percent, it becomes uniform or creamy, and also has good binding properties with seeds when fried in oil. Completed the invention.

The structure of the present invention that achieves this object is characterized by containing fat-processed starch having a 40% concentration slurry viscosity of 2000p or more.

The oil- and fat-processed starch referred to here refers to starch containing 0.005% to 10%, preferably 0.01%, of edible oils and fats and related substances.
% to 1.0%, mixed well to become uniform, dried if necessary, and further heated.

The oil may be fish oil made from fish or vegetable oil obtained from plants, and any oil or fat that is approved as edible can be used. The starting starch may be either terrestrial starch such as ζ, corn starch or wheat starch, or underground starch such as sweet potato starch or tapioca starch, or these raw starches may be weakly oxidized using sodium hypochlorite or the like. Starch processed for foodstuffs, such as starch that has been dried or treated with moist heat, or oxygen-treated starch that has been treated with amylase in a temperature range where the starch does not gelatinize, can also be effectively used.

The fat-processed starch used in the present invention needs to have a slurry viscosity of 200 cp or more at a concentration of 40% by weight of the above-mentioned fat-processed starch.

As a method to make the viscosity of a 40% slurry of oil- or fat-processed starch to 200 cp or more, add the required amount of oil or fat to the starch uniformly, and then dry it by adding a heat source if necessary. If drying is not required, simply heat it. good. As for the heating method, it may be stored in a warehouse etc. where the temperature is above room temperature.
There is no need to intentionally heat it during high temperature seasons such as summer. In short, any heating method will suffice as long as the added fat or oil reacts with the starch and becomes creamy.

In addition, the filtered fat-processed starch used in the present invention has a slurry concentration of 40% by weight of 5000 cp or less, preferably 3000 cp or less.
p or less is good.

If the batter is prepared using oil-processed starch with a 40% slurry concentration of 200 cp or less, the texture will be cream-like and the required amount of batter will not adhere to the seeds, resulting in insufficient adhesion of bread crumbs in subsequent steps. In addition, even if it adheres, the amount is insufficient, or if it is packaged after adhesion, inconvenient problems such as crumbs falling off occur.

In this way, when preparing a batter with an appropriate viscosity using the oil-processed starch used in the present invention, it can be used at a higher concentration than conventional wheat flour, etc., and it can be made into a homogeneous, cream-like slurry by incorporating fine air. Therefore, the breadcrumbs adhere well to it, and when it is fried in oil, it binds well to the seeds.

In addition, this fat-processed starch can be used alone as a batter for deep-fried foods, but it can also be used as a coating material for fried foods, if necessary.

Proteins, starches, emulsifiers, seasonings, spices, etc. can also be added to make a batter for fried foods.

Examples and application examples of the present invention are shown below.

<Example> Example 1 Corn starch adjusted to 32% moisture 7, 353 kg
(anhydrous equivalent: 5 kg) and 10 g of safflower oil (vs. D80
．． 2%), stirred for 30 minutes using a Kanto mixer, and spread in an aluminum vat. Then, it was dried on a heating steam stove until the moisture content was 12.5%, and the starch slurry had a viscosity of 40% by weight.
Measure with a type viscometer. (200c p, sample A)
Next, put it in a plastic bag to prevent moisture from escaping, and then heat it on the stove to make the slurry viscosity 500c.
Heating is performed until p. (Sample B) A slurry with a viscosity of 1000 cp was also prepared in the same manner. (Sample C) As a control, wheat flour (commercial product,
Add water to 40% by weight (soft flour) to prepare starch slurry (2500cp).

Comparing the above four points in terms of appearance as a batter, Sample A: Shows the necessary viscosity for a batter, the appropriate amount adheres well when applied to the batter, and even when bread crumbs are added in a later process, the bread crumbs fall off. Nothing like that happened.

Sample B: Not only did it have an appropriate viscosity, but the batter was easy to cut when applied to batter, and the amount of bread crumbs that adhered in the subsequent process was also appropriate.

Sample C: A slightly larger amount of batter was attached, but the amount of bread crumbs was also fairly uniform.

Wheat flour: The viscosity is appropriate, but the coating and batter are not uniform.
- If bread crumbs were added in a later process without being attached, the seeds would be exposed, resulting in an unsightly appearance.

Example 2 A cornstarch slurry with a concentration of 40% is heated to 40° C., and the pH is adjusted to 9.0 with an aqueous solution of sodium hydroxide. Next, sodium hypochlorite was added to 0 per DS.
．． Add 2% and react for 30 minutes. After the reaction, the mixture was neutralized with hydrochloric acid, desalted with sodium bisulfite, and then dehydrated to obtain fat-processed starch using the method of Example 1. 40 of the starch obtained
% slurry viscosity was 500 cp. (Sample D) Application Example Application Example 1 Tonkatsu was made using the batter sample obtained in the above example. Gently drain the pork for tonka using a towel. Next, pork was placed in a slurry of Samples A, B, C, and D obtained in the above examples and wheat flour, and after sufficiently adhering to the batter, the batter was lightly cut into pieces. Then add bread crumbs to 170-180℃ in advance.
I made tonkatsu by putting it in heated tempura oil.

Sample A when comparing the finished Tonka.

In all cases B, C, and D, the pork and batter stuck together strongly, and the batter did not separate from the meat even when cut with a knife or the like.

On the other hand, those using wheat flour had a glue-like layer between the bread crumbs and the meat, which caused the batter to peel off and become crunchy, which seriously spoiled the appearance.

Application example 2 Pork for pork cutlets that had been frozen in advance to -40°C was heated to -5°C at room temperature, coated with the batter obtained in the example, and then breaded with breadcrumbs in accordance with the usual method and heated to -40°C again. I froze it. After storing this thing for a certain period of time 1
It was placed in tempura oil at a temperature of 70 to 180°C and made into a tonkatsu. The coating and coating peeling were compared in the same manner as in Application Example 1, but samples A, B, C, and D did not peel off. This shows that there is no difference in effectiveness even if the meat is coated and then frozen.

Application Example 3 Croquettes were made according to a conventional method, coated with the batter obtained in Example, sprinkled with breadcrumbs, and fried in oil. Even when this product was compared with a batter made only of wheat flour, the results showed that the seeds and batter were less likely to separate.

<Effects of the Invention> As specifically explained above with examples and application examples, if the frying batter according to the present invention is used, it is possible to form a uniform and creamy batter with high concentration and appropriate viscosity. You can get it. This batter adheres fairly uniformly to the seeds, and also has good adhesion to bread crumbs, and also has good binding properties between batter and lumps when fried in oil.

Claims (1)

[Claims] A coating material for deep-fried food containing fat-processed starch having a slurry viscosity of 200 cp or more at a concentration of 40% by weight.