JPS63291549A - Preparation of batter paste - Google Patents

Abstract

PURPOSE:To obtain a batter paste capable of excellent frying in oil and providing fried food without causing peeling of ingredients and coatings and bursting of the coatings, etc., by adding edible fibers obtained from root parts of beets to a coating material consisting essentially of wheat flour, adding water and mixing the materials with fibers. CONSTITUTION:Edible fibers obtained from root parts of beets in an amount of preferably 0.6-8% based on wheat flour in a coating material are added to the coating material consisting essentially of the wheat flour. Water is added to mix the material with the fibers and afford the aimed batter paste.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for preparing a batter liquid suitable for manufacturing fried foods.

(Prior art) Fried foods are usually made from seeds prepared from food materials such as meat, fish and shellfish, and vegetables, as well as flour and starch as needed.
Products prepared by adding water to batters containing proteins, fats and oils, natural gums, thickeners, emulsifiers, eggs, baking powder, expanding agents, etc. should be thawed by heating or thawed before being eaten. It is fried, but in this case, phenomena such as the seeds and batter separating or the batter bursting are observed.

In order to prevent this undesirable phenomenon, a method is proposed in which saccharified amylose starch with a DE of 2 to 20% is added to a normal batter mainly made of wheat flour to reduce the oil absorption of the batter (Special Publication Showa 5B-
10054), a method of adding finely ground bread crumbs to wheat flour (Japanese Patent Publication No. 56-18179), or a method of adding alpha-ized starch or alpha-ized hulled wheat to wheat flour (Japanese Patent Publication No. 58-9659). has been done.

(Problems to be solved by the invention) Batter liquid for frying food processing requires physical conditions such as stable viscosity, uniform adhesion, uniform adhesion of bread crumbs, and good friability. There are requirements such as no peeling of the seeds and batter and no bursting of the batter, but conventionally proposed batter liquids do not necessarily satisfy these conditions and there is still room for improvement. There is.

(Means for Solving the Problems) In view of the above-mentioned circumstances, this invention was developed as a result of intensive research into improving batter liquids, and as a result of this invention, edible fiber obtained from sugar beet roots is added to a commonly used batter mainly made of wheat flour. It was learned that this would allow for better frying and prevent phenomena such as separation of the seeds from the batter and bursting of the batter, and based on this knowledge, the product was completed.

(Function) The edible fiber obtained from the sugar beet root used in this invention is obtained by cutting or crushing the sugar beet root, which is known as a raw material for sugar production, and removing sugar and other soluble components by hot water extraction, and then drying the residue. It is a powder obtained by pulverization, and is a natural food with excellent water and oil retention properties.An analysis example is shown in Table 1. It is a composite fiber material.

Table 1
(U≦)4.5 9.0 19.0 14.4 22
．． 0 23.0 B, 1 60-100 Let us explain with an experimental example the case where crab cream croquettes were processed using a batter liquid prepared by adding various test amounts of the edible fibers shown in Table 1 to commercially available soft flour. , prepare white sauce using flour, onion, and milk in a conventional manner, add crab meat to this, mix well, and cool at 0°C overnight.
It was molded into an oval mold weighing about 35 g each, coated with a sample batter, then sprinkled with commercially available bread crumbs, stored for one week under freezing conditions controlled at -25°C, and frozen processed.
After taking it out, it was fried for 3 minutes in cooking oil heated to 170°C, and its properties were investigated. The sample batter liquid and properties are shown in Table m2.

As is known from Table 21L ffi 2, the addition of edible fiber is recognized, and the effect is recognized up to about 8%, but when it reaches 10%, it causes problems such as bursting of the batter and seeds. Although the peeling phenomenon of the batter does not occur, the batter has a loose, rough, and slightly hard texture, so even though the physical properties of the batter are improved, the quality as a food is degraded.

From the above experimental examples, considering both the physical properties and texture of the batter, the proportion of edible fiber that can be added to wheat flour is in the range of about 1 to 8%, but there are also lower and upper limits of the amount added. In order to find out, the batter liquid prepared according to the procedure shown in Table 3 was applied to croquette seeds processed in the same manner as above, and after bread crumbs were sprinkled on them, the above example was carried out. The results are summarized in Table 3.

Table 3 From the results in Table 3, it is recognized that the lower and upper limits of the addition of edible fiber to wheat flour are 0.6% and 8%, respectively.

From the above two experimental examples, the ratio of edible fiber added to wheat flour that can be adopted to improve the batter is 0.6~
It has been recognized that it is in the range of 8%, and this range is considered appropriate in this invention.

In the above experimental example, only wheat flour was used as the batter, but the present invention is not limited to this, and the same applies to batters that are commercially available flour mixed with various additives. In this case, it is sufficient to use the wheat flour in the batter as a base, add edible fibers within the range suitable for this invention, and prepare a batter liquid by a conventional method. The batter liquid of this invention prepared is:
Not only the case where the batter is applied to the fried dough and then sprinkled with bread crumbs and then immediately frozen, as in the above experimental example, but also the case where the batter is coated with oil without freezing and then frozen and then thawed and heated before being eaten. It can be used in exactly the same way under any processing conditions, such as when the batter is applied and breadcrumbs are sprinkled on the bottom and eaten without freezing, and when the batter is applied by hand or when it is done with a machine. It can be used in the same way.

As described above, the physical properties of the batter are significantly improved by adding edible fiber obtained from sugar beets, but this improvement is due to the water-soluble fibers (pectin, gum, hemicellulose) contained in the edible fiber. This is thought to be due to the synergistic effect of the organic function of water-insoluble fibers (cellulose), which suppresses and slows down the rapid release of water vapor during frying, while maintaining the consistency of the batter. be done.

(Example) Example-1 Using 120 g of wheat flour, 80 g of onion, and 10,100 O milk, simmer white sauce in a conventional manner, and add 100 g of pre-heated crab meat to this to prepare 800 g of crab cream croquette seeds. did.

We made 16 temporary molds each weighing 50g from this croquette type.
They were divided into 4 groups with 4 children in each group.

One group of the above 4 pieces was mixed with 33% soft flour, 2% edible fiber obtained from sugar beet roots shown in Table 1, and 65% water, and then fried for 3 minutes in cooking oil heated to 170°C. The properties of the obtained croquettes were good as summarized in Table 4.

Comparative Example-1゜To the other 1 group of 4 pieces prepared in Example-1, 35% soft flour,
After applying a batter solution prepared with a mixing ratio of 65% water, croquettes were cooked in the same manner as in Example-1. The properties of the obtained croquettes were not good as summarized in Table 4.

Example-2 28.2% soft flour was added to the other 1 group of 4 pieces made in Example-1.
, soybean white squeezed oil 5%, edible fiber of Example-1 1.8%,
After applying the batter liquid prepared with a mixing ratio of 65% water,
Thereafter, croquettes were cooked in the same manner as in Example 4-1. The properties of the obtained croquettes were good as summarized in Table 4.

Comparative Example-2 After applying a batter liquid prepared at a mixing ratio of 30% soft flour, 5% soybean oil, and 65% water to the other 1 group of 4 pieces prepared in Example-1, Example-1 was then applied. I cooked the croquettes using the same procedure. The properties of the obtained croquettes were not good as summarized in Table 4.

Rupture of the 4th coat Separation of seeds and batter Texture Example-1 No No Good Comparative Example-1 Yes Hard Example-2 No
No Good Comparative Example-2 Yes Yes Flexibility (Effect of the invention) When using the batter prepared by the method of this invention, fries that do not burst, do not peel off the seeds and batter, and have a good texture when eaten. Since the present invention improves the quality of fried foods and provides fried foods with high commercial value, the edible fiber obtained from sugar beet root can be added to the range appropriate in this invention when making the batter. It is extremely useful for application to the processing of fried foods because it is a simple method and anyone can do it without requiring any skill in preparation.

w4'fr Karasu Yorito

Claims (2)

[Claims] (1) A method for preparing a batter liquid, which comprises adding edible fiber obtained from the root of sugar beet to a batter mainly made of wheat flour, adding water, and mixing. (2) The method for preparing a batter liquid according to claim (1), wherein edible fiber is added in a range of 0.6 to 8% to the wheat flour in the coating material mainly consisting of wheat flour.