WO2013073227A1

WO2013073227A1 - Batter for deep-fried product, deep-fried product, and production method for deep-fried product

Info

Publication number: WO2013073227A1
Application number: PCT/JP2012/066867
Authority: WO
Inventors: 哲郎滝浪; 禎子久保田; 祐樹大西
Original assignee: 株式会社ニチレイフーズ
Priority date: 2011-11-18
Filing date: 2012-07-02
Publication date: 2013-05-23
Also published as: JPWO2013073227A1; JP5266423B1

Abstract

Provided is a deep-fried product: that after cooking with heat is sold, for example, in a shop, at normal temperature or in a refrigerated state, or in a warmed state inside a warmer used for retail sale; that reduces the occurrence of reduction in juiciness of the filling thereof and increased difficulty of chewing the coating thereof, even after the passage of time; and for which an excellent coating crispiness can be obtained. Also provided are a suitable batter therefor, and a production method for a deep-fried product using said batter. This batter is a batter for a deep-fried product, said batter having a mixed batter raw material including a cereal flour and/or a starch, and water; and is characterized by including a specified amount of an insoluble wheat-derived protein in a sodium chloride solution, by including a specified amount of water, and by having a specified viscosity.

Description

Deep-fried batter, deep-fried food and method for producing deep-fried food

The present invention is sold after being cooked at a room temperature or in a refrigerated state at a storefront, or kept warm in a storefront warmer case such as an electric heater type, etc. In addition, the present invention relates to a batter for deep-fried food that suppresses the occurrence of difficulty in biting the garment and provides a crisp feeling of excellent clothing, a fried food using the batter, and a method for producing the same.

Deep-fried chicken such as fried chicken and fried foods using bread crumbs such as cutlets that combine the juicy feeling of meat and seafood and the crispy feeling of clothing are preferred as good quality It is rare.
Such deep-fried foods at supermarkets and convenience stores are oiled on the spot, then displayed at room temperature or refrigerated, packaged and sold in containers, etc. In order to maintain the warmth of the fried food, It is displayed and sold in a warm state in an over-the-counter warmer case such as an electric heater.
The fried foods sold in the above-mentioned form have problems that the juiciness of the inner parts decreases with time, the clothes become hard and difficult to bite, and the crispness of the clothes decreases. . For example, in the case of fried foods that are displayed and kept warm in a warmer case, depending on the warming time, the value as a product may be significantly reduced when approximately 4 hours have passed since warming. Are often discarded.

By the way, as a flour of batter raw materials used for fried foods such as fried chicken and fried foods, the content of gliadin and glutenin, which are gluten precursors, and insoluble proteins, unlike breads that differ greatly in texture, etc. It is common to use low flour flour based flour. Further, the viscosity of such a batter is usually adjusted to 5000 cp or less in consideration of adhesion to the middle tool, and hardly exceeds 10,000 cp at most. In addition, if the amount of powder is large, the texture is heavy, the clothes are difficult to bite, and the teeth feel sticky, so the amount of water blended in the batter is based on 100 parts by mass of the powdery material in the batter material The viscosity is usually about 150 to 400 parts by mass, and the viscosity is often adjusted with a thickener or the like.
The reason for reducing the amount of insoluble protein derived from wheat such as gluten in the above normal batter is that the water absorption rate of the insoluble protein is high, increasing the amount of the batter increases the viscosity of the batter, and the batter adheres to the inner ingredients. It is thought that there is a possibility of problems in the quality of the product, and the moisture absorbed by the insoluble protein is difficult to evaporate due to the oil used when producing the deep-fried food. What is believed to be, and if the amount of gluten increases, the clothes become hard and difficult to bite, which may result in a texture like bread rather than the original texture of fried food Because it is considered.

Unlike the normal batter, batters using flour with a high protein content have also been proposed. For example, Patent Document 1 uses wheat flour with a protein content of about medium strength flour as a batter used in a method for producing frozen tempura that does not boil in tempura and kakiage of ingredients such as udon and soba. A batter has been proposed.
However, the batter described in Patent Document 1 has a low viscosity due to the large amount of moisture added to the powdered material, and particularly when used for frozen fried food for microwave cooking, the crispy feeling of clothes and the ease of biting of clothes There is a problem that it decreases.
Patent Document 2 relates to a quality improver for fried food and a fried food that can maintain the crisp feeling of clothing even after time has elapsed after frying or microwave heating, and can maintain the juicy feeling of ingredients. The invention has been described. The quality improving agent for fried food contains plant protein having an average particle size of 20 μm or less, including powdered wheat protein and active gluten.
However, in the specific test example described in Patent Document 2, the amount of the quality improver added to the batter is small.

JP-A-10-295304 JP 2002-142702 A

The problem of the present invention is that after cooking, it is sold at a room temperature or refrigerated in a store or the like, or is kept warm in a store warmer case such as an electric heater type, To provide a deep-fried food that suppresses the occurrence of a succulent feeling of the implement and the difficulty of biting the garment and obtains an excellent crisp feel of the garment, a batter suitable for the fried food, and a method for producing the fried food using the batter It is in.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that in conventional batters with a general water content, the amount of insoluble protein derived from wheat such as gluten in which the blending amount is suppressed is reduced. Rather, a low moisture batter contained in a specific high proportion leads to the formation of a dense batter with high viscosity and high extensibility, and this structure significantly suppresses the moisture transfer from the center to the clothing. Thus, the above-mentioned problems that have been of concern in the past, in particular, the problems such as suppression of the clothes becoming hard and difficult to bite based on the insoluble protein, and the crispness of the clothes being reduced over time, etc. The present invention has been completed by finding out that the problem can be solved.

That is, according to the present invention, there is a batter for fried food in which at least one kind of flour and starch and a batter raw material containing water are mixed, and a protein derived from wheat (hereinafter referred to as “wheat”) that is insoluble in an aqueous sodium chloride solution. The content of “insoluble protein of origin” may be abbreviated to be selected from the group consisting of flours, starches, ingredients originating from any of these, or mixtures thereof, used in batter materials. 5.3 to 13.0% by mass based on the total amount of the components, the water content is 128.0 parts by mass or less based on 100 parts by mass of the powdery component used for the batter raw material, and the batter viscosity exceeds 10,000 cp to 160000 cp. The fried food batter (hereinafter, may be abbreviated as the batter of the present invention) is provided.
Moreover, according to this invention, the fried food using the batter of this invention is provided.
Furthermore, according to the present invention, a step (A) of preparing a clothing material containing the batter of the present invention and an intermediate device made of meat or seafood, and a step (B1) of attaching the clothing material to the intermediate device are obtained. A method for producing a deep-fried food (B2), a step of freezing deep-fried food (C1), and a step (D1) of deep-fried deep-fried food (D1) (Sometimes abbreviated as method (1)).
Furthermore, according to the present invention, the step (A), the step (B1), the step (C2) of refrigeration or freezing of the inner article with clothing obtained in the step (B1), and the refrigerated or frozen clothing material. A method for producing a deep-fried food including the step (D2) of squeezing the attached tool (hereinafter abbreviated as the method (2) of the present invention. Also, the methods (1) and (2) of the present invention are collectively referred to as the present invention). Which may be abbreviated as the inventive method).

The fried food batter of the present invention has a specific structure rather than a reduced amount of insoluble protein derived from wheat such as gluten in which the blending amount is suppressed in the above-mentioned configuration, particularly in conventional batters with a general water content. A low moisture batter contained in a high proportion leads to the formation of a dense batter with high viscosity and high extensibility, and this structure has been considered in the past because it markedly suppresses the moisture transfer from the center to the clothing. From the configuration, the above-described problem that the above-mentioned problems that occurred, on the contrary, suppresses the decrease in the juicy feeling of the inner utensils and the difficulty of biting the garment, and the crispy feeling of the excellent garment can be obtained. Conventionally, there is an unexpected effect.
Since the batter of the present invention uses the batter of the present invention, the fried food of the present invention suppresses the deterioration of the juicy feeling of the inner utensils and the occurrence of difficulty in biting the clothes, and provides an excellent crisp feeling of the clothes. Accordingly, the deep-fried food of the present invention is useful as a deep-fried food such as fried foods and fried foods that are sold at a room temperature or refrigerated store in a supermarket or a convenience store, or kept warm in a warmer case for over-the-counter sales. .
Moreover, since the manufacturing method of this invention can utilize the installation of the conventional fried food production, it is suitable also for mass production.

The present invention will be described in detail below.
The batter of the present invention is a batter for fried foods mixed with a batter raw material containing flour and / or starches and water, wherein the content of insoluble protein derived from wheat and the water content are controlled within a specific range. It is a batter having a viscosity.

Examples of flours used as the batter raw material include wheat flour (weak flour, medium flour, strong flour), rice flour, corn flour, millet flour such as millet and rice bran. Preferably, in order to easily adjust the content ratio of the insoluble protein derived from wheat to a specific ratio, it is preferable to use medium flour containing a certain amount of gluten precursor. Here, when the batter raw material does not contain flour as flour, wheat-derived gluten or wheat gluten as a component originating from flour is used to adjust the content ratio of insoluble protein derived from wheat to a specific ratio. It is necessary to include a forming protein. As the wheat-derived gluten and wheat gluten-forming protein, for example, commercially available products such as trade name “Fine Glu EX” (manufactured by Glico Nutrition Foods Co., Ltd.) and trade name “Profect P” (manufactured by Okuno Pharmaceutical Co., Ltd.) can be used. .
Examples of starches used as batter raw materials include wheat starch, corn starch, waxy corn starch, potato starch, rice starch, sago starch, sweet potato starch, high amylose corn starch, mung bean starch, and various types of these modified starches. The above mixture is mentioned.

The content ratio of the cereals and / or starches in the batter raw material is a powdery component selected from the group consisting of cereals, starches, components originating from any of these, or a mixture thereof, used for the batter raw material Is usually 50% by mass or more, preferably 80 to 100% by mass, based on the total amount of When the content of cereals and / or starch is less than 50% by mass, it becomes difficult to attach the batter to the entire surface of the middle tool, and there is a possibility that the desired frozen fried food cannot be produced.
In addition, since the batter raw material contains a specific amount of an insoluble protein derived from wheat, which will be described later, the powdery component is not 100% by mass of starch or 100% by mass of flour other than wheat flour.

In the said powdery component used for the said batter raw material, the component originating in cereal flour or starch will not be specifically limited if it originates in either of these, For example, wheat origin gluten, wheat gluten formation protein Can be mentioned. Here, since the batter raw material essentially includes flour and / or starch, the powdery component is not a component alone originating from, for example, flour or starch.
The batter raw material may contain flours, starches, powders other than components originating from any of these, for example, powder seasonings, but such powders It is not included in the powdery component. Moreover, the said powdery component may also contain a water-soluble thing.

The insoluble protein derived from wheat contained in the batter raw material is a protein derived from wheat, such as gluten, gliadin, and glutenin, and is known as a gluten-forming protein other than the soluble proteins albumin and globulin. Specifically, it means a protein derived from wheat that is insoluble in a 0.5 M sodium chloride aqueous solution at 25 ° C. Measurement of the amount of insoluble protein derived from wheat is performed, for example, by shaking and centrifuging 5 g of wheat-derived protein in 40 ml of a 0.5 M sodium chloride aqueous solution at 25 ° C. for 30 minutes to obtain a salt-soluble fraction of the supernatant. The amount of protein in the soluble fraction can be determined by measuring the amount of protein in the salt-soluble fraction measured from the total protein amount derived from wheat measured in advance by the Kjeldahl method.

In the batter of the present invention, the content ratio of the insoluble protein derived from wheat is 5.3 to 13.0% by mass, preferably 5.5 to 12.0% by mass, based on the total amount of the powdery component used in the batter material. %, Particularly preferably 6.0 to 12.0% by mass. If the content ratio of the insoluble protein derived from wheat is outside the above range, the desired effect of the present invention may not be obtained.
The batter of the present invention may contain insoluble proteins other than those derived from wheat, but the desired effect of the present invention cannot be obtained when only insoluble proteins other than wheat are used.

The water content of the batter of the present invention is 128.0 parts by mass or less, preferably 100.0 to 125.0 parts by mass based on 100 parts by mass of the powdery component used for the batter raw material. If the water content is outside the above range, the desired effect of the present invention may not be obtained. Here, the amount of water means the amount of water contained in each liquid component used for batter materials other than all powdery materials including the powdery component used for batter materials, and the total amount of water to be added.

The viscosity of the batter of the present invention is more than 10,000 cp and less than 160000 cp, preferably 15000 to 150,000 cp. If the viscosity is outside the above range, the desired effect of the present invention may not be obtained. Here, the viscosity means a value measured using a C-type viscometer (model number “CVR-20” manufactured by Tokimec).
The viscosity can be adjusted by adjusting the above-mentioned flours and / or starches and the amount of water, and can also contain thickeners such as thickening polysaccharides.
Examples of the thickening polysaccharide include xanthan gum, pectin, and guar gum.

The batter of the present invention contains, in addition to the above raw material components, other raw material components that are usually used in batters in order not to impair the effects of the present invention and to exhibit other effects. Can do. Other raw material components include, for example, oils such as soybean oil, seasonings such as salt and sugar, amino acids, pigments such as β-carotene, flavorings, acidulants, pH adjusters, emulsifiers, sugars, dietary fibers, animals And vegetable protein materials.
The batter of the present invention can be obtained by sufficiently mixing each of the above components in the same manner as in ordinary batter production.

The fried food of the present invention is not particularly limited as long as it is a fried food using the batter of the present invention, and can be obtained, for example, by the method of the present invention described later.
The type of fried food is not particularly limited, and examples thereof include fried foods and fries.
The deep-fried chicken of the present invention is particularly useful for warmer storage sold in a warmer case for about 10 minutes to 4 hours and sold at a supermarket or a convenience store, and for room temperature or refrigerated sales.
Here, selling at normal temperature means that the fried food is usually sold in an environment of about 18 to 25 ° C., and refrigerated sales means that the fried food is usually about −5 ° C. to 10 ° C. It is placed in the environment of and is sold.
Consumers who have purchased such fried food for normal temperature or refrigerated sales can eat the fried food as it is, and can also heat and eat it with a microwave oven or the like.

The method of the present invention includes a step (A) of preparing a clothing material containing the batter of the present invention and an intermediate device made of meat or seafood.
In the step (A), the clothing material includes, for example, a blender mixed powder or bread crumbs in addition to the batter of the present invention, depending on the type of fried food.

The filling prepared in step (A) is meat or seafood, cut into a predetermined size according to the type of deep-fried food or the type of the medium, and used as it is or prepared as it is. be able to.
Examples of meat include live meat such as chicken, pig, and cow. When using these livestock meat as meat for fried chicken, the surface of the livestock is easily brought into contact with the water retention agent solution or batter, and in order to obtain the desired effect of the present invention more reliably, it is equivalent to one piece of deep-fried meat. Need to be cut like so. However, shrimp etc. need not be cut. The size varies depending on the type of fried chicken, but it can usually be set to a size such that the weight of one piece of fried meat is about 10 to 100 g.
Examples of seafood include crustaceans such as shrimps.

In step (A), it is preferable to prepare a water-retaining agent solution having a water-retaining action for introducing moisture into the inner device. The water retention agent solution includes, for example, a phosphate such as sodium polyphosphate, a citrate such as trisodium citrate, or a carbonate such as sodium carbonate, or a mixture of two or more thereof, a salt, and water. These are water retention ingredients that have been used for meat and seafood in the past when industrially producing deep-fried fried foods such as fried chicken and fries. Can do. As the salt, a seasoning such as soy sauce containing salt can be used.
In the water retention solution, the concentration of a single salt or a mixture of two or more of phosphate, citrate and carbonate is usually 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass. It is. The concentration of the salt is usually 0.1 to 3.0% by mass, preferably 0.5 to 2.0% by mass.
A seasoning can also be added to a water retention agent solution as needed, for example. The addition amount of the seasoning can be appropriately selected according to the purpose, but is preferably 25% by mass or less based on the total amount of the solution.
The water-retaining agent solution can be prepared by a method of mixing the above components so as to dissolve in water.

In the case where meat is used as the middle tool, it is preferable to prepare a mixer with a container used for water retention treatment in the step (A). The mixer with a container is not particularly limited as long as it can mix the water-retaining agent solution and a plurality of cut meats and can infiltrate the water-retaining agent solution from the surface of the meat. Examples include a mixer equipped with a rotating cylindrical tank (tumbler), and a commercially available product can also be used.

The method of the present invention can include a step of water retaining the inner component when the water retention agent solution is used.
When the medium is meat, in order to more efficiently perform the water retention treatment, a plurality of meats cut into a predetermined size using a mixer with a container are placed in the container of the mixer with the container. It is preferably performed by mixing with a water retention agent solution.
In the case of performing the above mixing, the mixing ratio of the water retention agent solution and the plurality of meats may be a ratio that allows the solution to sufficiently permeate from the surface of the meat. Solutions 10-30 are preferred. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = water retention rate%) is 110 to 130%. At this time, the water retention agent solution can be used in an excessive amount.
The mixing time and number of rotations can be appropriately selected and determined according to the capacity of the container of the mixer and the amount of meat to be mixed so that the water retention agent solution can sufficiently permeate from the surface of the meat. The mixing can be performed in an environment of about 0 to 20 ° C.

In the case where the inner ingredient is a fish or shellfish, it is preferable to immerse the inner ingredient in the water retaining agent solution so that the inner ingredient is not damaged in the water retention treatment.
Immersion can be performed using a desired container so that the entire middle tool is immersed in the water retention agent solution. At this time, the temperature of the water-retaining agent solution can usually be set to about 0 to 25 ° C., and the immersion time can be appropriately determined depending on the kind and size of the middle tool, but is usually in the range of 2 to 60 minutes. You can choose. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 103 to 120%.

The method of the present invention includes the step (B1) of attaching the clothing material to an inner device.
In the step (B1), when attaching the batter of the present invention, dusting can be applied to the inner tool in advance according to a conventional method.
In the step (B1), the dressing material is not particularly limited as long as the dressing material adheres uniformly to the surface of the ingredients, but for example, a process such as coating or a process of mixing batters and inner ingredients. Can be done.
In the step (B1), the amount of batter attached to the middle tool is not particularly limited, and may cover the entire surface of the middle tool, and is usually about 5 to 30 parts by mass per 100 parts by mass of the middle tool.
The bleeder mixed powder used for the production of fried chicken can be further adhered to the batter surface adhered to the above-mentioned fried cooking tool, and commercially available products usually used for fried chicken can be used.
The bread crumbs are not particularly limited, and can be appropriately selected according to the type of frying, and commercially available products can also be used.
In the step (B1), after the batter is adhered, the second batter can be adhered before the bleeder mixed powder or bread crumb is adhered.
As the second batter, the total amount of the powdery component selected from the group consisting of the above-mentioned wheat-derived insoluble protein, for example, flours, starches, components originating from any of these or mixtures thereof For example, a known emulsifying batter or water-soluble batter having a low viscosity of 8000 cP or less can be used. Such attachment of the second batter can be performed by a known method.

The method (1) of the present invention includes a step (B2) of oiling the garment-attached intermediate device obtained in the step (B1).
In the step (B2), the oil can be appropriately selected from the temperature and time used for the deep-fried food according to the type and size of the medium using a fryer, and the oil temperature is usually 160 to 200 ° C. Can be done to the extent.

The method (1) of the present invention includes the step (C1) of freezing the deep-fried food after the simmering, while the method (2) of the present invention refrigerates the garments with the clothing obtained in the step (B1). Or the process (C2) to freeze is included.
In the steps (C1) and (C2), the freezing can be carried out by a known method, for example, by freezing to −15 ° C. or lower, and can be carried out in a wide range by freezing storage and freezing transport. Sales become possible.
In the step (D2), the refrigeration can be performed by a known method, for example, by refrigeration at −5 ° C. to 10 ° C.

The method (1) of the present invention includes a step (D1) of squeezing frozen fried food, while the method (2) of the present invention comprises a step of squeezing chilled or frozen garments with clothing (D2). )including.
In the steps (D1) and (D2), the oiling can be performed in the same manner as the oiling in the step (B2).
In the method of the present invention, steps other than the above-described steps can be performed within a range that does not impair the desired effect of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. The evaluation in the examples was performed by three professional panels based on the following criteria. Further, the viscosity of batter, the proportion of insoluble protein derived from wheat based on the total amount of the powdery component used in the batter raw material (hereinafter abbreviated as the proportion of insoluble protein) and 100 parts by mass of the powdery component used in the batter raw material The reference moisture content (hereinafter abbreviated as moisture content) was determined as follows.

Evaluation of clothing texture (crispy texture) (hereinafter referred to as clothing texture (1))
+5: The entire garment is crisp, +3: A considerable part of the garment is crisp, +2: Many garments are crisp, 0: Many garments are crisp, -2: There are few crispy parts on the clothing, -3: A considerable part of the clothing is not crisp, -5: The entire clothing is not crisp.
Evaluation of clothing texture (difficulty of biting clothing, feeling attached to teeth) (hereinafter referred to as clothing texture (2))
+5: Difficult to bite the garment at all, no feeling on teeth, +3: Difficult to bite on the garment, feeling that sticks to teeth, but no problem as a whole, +2: Difficult to bite the garment, The feeling of sticking to the teeth is weak, 0: Slightly difficult to bite the garment, there is a feeling of sticking to the teeth, but it is an acceptable limit, -2: Difficult to bite the garment, the feeling of sticking to the tooth is felt strongly -3: Difficult to bite the garment, feels sticking to the teeth and is unacceptable, -5: Difficult to bite the garment, feels sticky to the teeth, and cannot bite.
Evaluation of the texture (juicy feeling) of the medium ingredients +5: The juicy feeling of the medium ingredients is quite strong, +3: The juicy feeling of the medium ingredients is strong, +2: Slightly juicy, 0: The juicy feeling of the medium ingredients is normal,- 2: If anything, the juicy feeling is weak, -3: The juicy feeling of the medium tool is weak, -5: The juicy feeling of the medium tool is quite weak.

<Batter viscosity>
Put the batter up to 6cm in the container. Remove air and level the surface. Attach a No.5 or No.4 rotor and guard to a C-type viscometer (model number “CVR-20” manufactured by Tokimec) and immerse it in a batter in the container. At that time, keep the guard and batter surface horizontal. Switch on and read the value. The read value was multiplied by the magnification of each rotor (× 500 for No. 4 rotor, × 2000 for No. 5 rotor) to obtain the viscosity (cP) of the batter.
<Percentage of insoluble protein>
The ratio (mass%) of insoluble protein was obtained by the following formula.
Total amount of insoluble protein in batter (parts by mass) / total amount of powdered components in batter (parts by mass) × 100
<Moisture content>
The water content (parts by mass) was obtained by the following formula.
Water content in batter (parts by mass) / Total amount of powdery components in batter (parts by mass) × 100

In the examples, medium strength flour is a trade name “Kin Suzuran” manufactured by Nippon Flour Mills Co., Ltd. (insoluble protein mass 7.5% by mass), and wheat starch is a product name “Wheat Starch Flour” manufactured by Sanwa Starch Co., Ltd. (insoluble protein mass 0. 1 mass%), gluten used the trade name “Fine Glu EX” manufactured by Glico Nutrition Foods Co., Ltd. (insoluble protein mass 72.7 mass%), and xanthan gum used the product name “Neosoft XC” manufactured by Taiyo Kagaku Co., Ltd.

Example 1-1
A batter was prepared by thoroughly mixing 43.5 g of medium strength flour, 2.2 g of gluten, 17.4 g of soybean oil and 36.9 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-2
A batter was prepared by thoroughly mixing 54.1 g of medium strength flour and 45.9 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-3
A batter was prepared by thoroughly mixing 52.9 g of wheat starch, 4.6 g of gluten and 42.5 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-4
A batter was prepared by thoroughly mixing 47.3 g of wheat starch, 9.0 g of gluten and 43.7 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-5
A batter was prepared by thoroughly mixing 55.6 g of medium strength flour and 44.4 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-6
A batter was prepared by sufficiently mixing 41.9 g of medium strength flour, 2.1 g of gluten, 1.5 g of xanthan gum and 54.5 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-7
A batter was prepared by sufficiently mixing 42.4 g of medium strength flour, 2.1 g of gluten, 0.4 g of xanthan gum and 55.1 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Example 1-8
A batter was prepared by thoroughly mixing 44.1 g of medium strength flour, 25.2 g of soybean oil and 30.7 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 1.

Comparative Example 1-1
A batter was prepared by sufficiently mixing 24.0 g of medium strength flour, 2.8 g of xanthan gum and 73.2 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. This example is an example in which the amount of water is outside the scope of the present invention.

Comparative Example 1-2
A batter was prepared by thoroughly mixing 54.4 g of wheat starch, 4.1 g of gluten and 41.5 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. In this example, the proportion of insoluble protein is lower than the range of the present invention.

Comparative Example 1-3
A batter was prepared by thoroughly mixing 44.9 g of wheat starch, 9.9 g of gluten and 45.2 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. In this example, the proportion of insoluble protein is higher than the range of the present invention.

Comparative Example 1-4
A batter was prepared by thoroughly mixing 57.1 g of medium strength flour and 42.9 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. This example is an example in which the viscosity is higher than the range of the present invention, and in the fried food examples described later, the batter could not be attached to the inside tool.

Comparative Example 1-5
A batter was prepared by thoroughly mixing 58.8 g of medium strength flour and 41.2 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. This example is an example in which the viscosity is higher than the range of the present invention, and in the fried food examples described later, the batter could not be attached to the inside tool.

Comparative Example 1-6
A batter was prepared by thoroughly mixing 41.8 g of medium strength flour, 2.1 g of gluten, 1.7 g of xanthan gum and 54.4 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. This example is an example whose viscosity is higher than the range of the present invention.

Comparative Example 1-7
A batter was prepared by sufficiently mixing 42.5 g of medium strength flour, 2.1 g of gluten, 0.2 g of xanthan gum and 55.2 g of water. The viscosity of the batter, the proportion of insoluble protein and the amount of water are shown in Table 2. In this example, the viscosity is lower than the range of the present invention.

Examples 2-1 and 2-2 and Comparative Example 2-1
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece.
From the obtained fried chicken 6 pieces and a water-retaining agent solution 18 g were sealed in a polyethylene bag with air accumulated, and a mixer equipped with a rotating cylindrical tank with blades (model “MG-40”, Tonichi Co., Ltd.) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) was added to the bowl and mixed to adhere.
Next, since the batter shown in Table 3 was pulverized, 4.0 g per piece was attached to the entire surface of the fried chicken. Subsequently, since the dusting powder and batter adhered, 5 g of bleeder powder (trade name “Mix # 11-69”, manufactured by Nisshin Foods Co., Ltd.) was attached to each fried chicken.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 30 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
The resulting frozen chicken is fried with 170 ° C frying oil for 3 minutes, then placed on a vat with an oil draining net and kept at 60 ° C, an electric heater-type small warmer for over-the-counter sales. Left for 2 hours or 4 hours. Thereafter, the texture of the fried food was evaluated by a specialized panel after each standing. The results are shown in Table 3.

Examples 2-3 to 2-8 and Comparative Examples 2-2 to 2-5
A fried chicken was prepared in the same manner as in Examples 2-1 and 2-2 and Comparative Example 1-1 except that the batter was changed to the batter used as shown in Tables 4 to 6, and each evaluation was performed. The results are shown in Tables 4-6. Incidentally, Comparative Examples 2-4 and 2-5 were not evaluated after 2 hours of standing.

Examples 2-9 and 2-10 and Comparative Example 2-6
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece to obtain a cut chicken for frying.
Six obtained fry chickens and 18 g of the water-retaining agent solution were sealed in a polyethylene bag with air accumulated, and were equipped with a mixer (model “MG-40”, model “MG-40”, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of dusting powder (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) was put into the bowl, mixed and adhered.
Next, 4.0 g of the batter shown in Table 6 was adhered to the entire surface of the dusted fried chicken. Subsequently, 4.5 g of bread crumbs (trade name “WG-4T”, manufactured by Kyoei Foods Co., Ltd.) was attached to each obtained chicken for frying with batter.
Next, fry with frying oil at 175 ° C. for 2 minutes and 30 seconds, allow to cool for 1 minute, quench rapidly at −35 ° C. for 1 hour, and freeze overnight at −18 ° C. to prepare frozen fried chicken.
The obtained frozen fried chicken meat was oiled with 170 ° C. frying oil for 3 minutes, and then placed on a vat with an oil draining net, and maintained at 60 ° C., a small warmer for over-the-counter sales using an electric heater. Left in position for 2 or 4 hours. Thereafter, the texture of the fried food was evaluated by a specialized panel after each standing. The results are shown in Table 7.

Examples 3-1, 3-2, 3-3 and Comparative Example 3-1.
Deep-fried chicken was prepared in the same manner as in Examples 2-1, 2-2, 2-8 and Comparative Example 2-1.
The obtained frozen chicken was fried with a frying oil at 170 ° C. for 3 minutes and then left for 5 minutes. Subsequently, 6 polystyrene tray packs of 125 mm long × 200 mm wide × 50 mm deep (15 holes with a diameter of 3 mm are opened in the upper lid) were packed and allowed to stand for 2 hours under conditions of 20 ° C. and 20% humidity. I put it. Next, the fried chicken was transferred from the tray pack to a plate and heated with a microwave oven (600 W for 1 minute 20 seconds / 6 without wrapping) to evaluate the texture. The results are shown in Table 8.

Examples 3-4 and 3-5 and Comparative Example 3-2
Frozen chicken fries were prepared in the same manner as in Examples 2-9 and 2-10 and Comparative Example 2-6.
The obtained frozen fried chicken meat was oiled with frying oil at 170 ° C. for 3 minutes and then left for 5 minutes. Subsequently, 6 polystyrene tray packs of 125 mm long × 200 mm wide × 50 mm deep (15 holes with a diameter of 3 mm are opened in the upper lid) were packed and allowed to stand for 2 hours under conditions of 20 ° C. and 20% humidity. I put it. Next, the fry was transferred from the tray pack to a plate and heated in a microwave oven (600 W for 1 minute 20 seconds / 6 without wrapping) to evaluate the texture. The results are shown in Table 9.

Example 4-1
A batter was prepared by thoroughly mixing 42.7 g of medium strength flour, 1.7 g of xanthan gum and 55.6 g of water. Table 10 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

Example 4-2
A batter was prepared by thoroughly mixing 53.6 g of wheat starch, 4.4 g of gluten and 42.0 g of water. Table 10 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

Example 4-3
A batter was prepared by thoroughly mixing 44.1 g of medium strength flour, 25.2 g of soybean oil, and 30.8 g of water. Table 10 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

Comparative Example 4-1
A batter was prepared by sufficiently mixing 40.3 g of medium strength flour, 2.0 g of gluten, 1.4 g of xanthan gum and 56.3 g of water. Table 10 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

Comparative Example 4-2
A batter was prepared by sufficiently mixing 41.0 g of medium strength flour, 1.5 g of xanthan gum and 57.5 g of water. Table 10 shows the batter viscosity, the ratio of insoluble protein and the amount of water.

Examples 5-1 to 5-3
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece.
From the obtained fried chicken 6 pieces and a water-retaining agent solution 18 g were sealed in a polyethylene bag with air accumulated, and a mixer equipped with a rotating cylindrical tank with blades (model “MG-40”, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) was added to the bowl and mixed to adhere.
Next, since the batter shown in Table 11 was dusted, 4.0 g per piece was attached to the entire surface of the fried chicken. Subsequently, since the dusting powder and batter adhered, 5 g of bleeder powder (trade name “Mix # 11-69” manufactured by Nisshin Foods Co., Ltd.) per 1 fried chicken.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 30 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
The resulting frozen chicken is fried with 170 ° C frying oil for 3 minutes, then placed on a vat with an oil draining net and kept at 60 ° C, an electric heater-type small warmer for over-the-counter sales. Left for 2 hours or 4 hours. Thereafter, the texture of the fried food was evaluated by a specialized panel after each standing. The results are shown in Table 11.

Comparative Examples 5-1 and 5-2
Except that the batter used was changed to the batter shown in Table 12, fried chicken was prepared from the frozen chicken in the same manner as in Examples 5-1 to 5-3, and the texture was evaluated. The results are shown in Table 12.

Example 6-1
A water retention agent solution was prepared by mixing and dissolving ordinary salt, sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and water at a mass ratio of 3.5: 3.7: 92.8. .
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece.
From the obtained fried chicken 6 pieces and a water-retaining agent solution 18 g were sealed in a polyethylene bag with air accumulated, and a mixer equipped with a rotating cylindrical tank with blades (model “MG-40”, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 3 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) was added to the bowl and mixed to adhere.
Next, since the batter shown in Table 13 was pulverized, 4.0 g per piece was attached to the entire surface of the fried chicken. Subsequently, 4.3 g of batter powder (registered trademark “Kore Dei”, manufactured by Nippon Flour Mills Co., Ltd.), 0.8 g of emulsifier (trade name “Poem J-0081HV”, manufactured by Riken Vitamin Co., Ltd.), 23.7 g of soybean oil, Monat gum (trade name “Monato Gum OB”, DSP Gokyo Food & Chemical Co., Ltd.) 0.3 g and water 71.0 g were sufficiently mixed to obtain an emulsified batter having a viscosity of 1200 cp as a second batter. The resulting emulsified batter was adhered to 3.5 g per fried chicken because the dust and batter adhered. Next, 5 g of bleeder powder (trade name “Mix # 11-69” manufactured by Nisshin Foods Co., Ltd.) was attached to each fried chicken because the dust and batter adhered.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 30 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
The resulting frozen chicken is fried with 170 ° C frying oil for 3 minutes, then placed on a vat with an oil draining net and kept at 60 ° C, an electric heater-type small warmer for over-the-counter sales. Left for 2 hours or 4 hours. Thereafter, the texture of the fried food was evaluated by a specialized panel after each standing. The results are shown in Table 13.

Example 6-2
As the second batter, 6.2 g of batter powder (registered trademark “Kore Dei”, manufactured by Nippon Flour Mills Co., Ltd.), 0.5 g of monato gum (trade name “Monato Gum OB”, manufactured by DSP Gokyo Food & Chemical Co., Ltd.) and water A fried chicken was prepared and evaluated in the same manner as in Example 6-1 except that a water-soluble batter with a viscosity of 1300 cp mixed with 93.3 g was used. The results are shown in Table 13.

From the results of the above Examples and Comparative Examples, if any one of the protein derived from wheat, water content, and the viscosity of the batter, which is insoluble in the sodium chloride aqueous solution in the batter, is outside the range specified in the present invention, It can be seen that the desired effect cannot be obtained.

Claims

A fried food batter in which at least one kind of flour and starch and a batter material containing water are mixed,
The content of protein derived from wheat that is insoluble in an aqueous sodium chloride solution is a powdery ingredient selected from the group consisting of flours, starches, ingredients originating from any of these, or mixtures thereof used in batter materials 5.3 to 13.0% by mass based on the total amount, the water content is 128.0 parts by mass or less based on 100 parts by mass of the powdery component used for the batter material, and the batter viscosity is more than 10,000 cp and less than 160000 cp. A fried food batter.
The batter for fried food according to claim 1, wherein the batter raw material contains a component selected from the group consisting of wheat-derived gluten, thickening polysaccharides, fats and oils, and mixtures thereof.
The fried food batter according to claim 1 or 2, wherein the cereal flour contains medium flour.
Deep-fried food using the batter for deep-fried food according to any one of claims 1 to 3.
5. The deep-fried food according to claim 4, wherein the deep-fried food is for warmer preservation for eating after being kept warm in the warmer case.
The deep-fried food according to claim 4, wherein the deep-fried food is for room temperature or refrigerated sales.
A step (A) of preparing a clothing material containing the batter for fried food according to any one of claims 1 to 3 and a filling made of meat or seafood;
A step of attaching the clothing material to a middle tool (B1),
(B2) the step of oiling the resulting clothing
A method for producing a deep-fried food, which includes a step (C1) of freezing the deep-fried food after oil frying, and a step (D1) of frying the frozen deep-fried food.
8. The process according to claim 7, wherein in step (A), a water-retaining agent solution is further prepared, and before the step (B1), the step of bringing the water-holding solution into contact with the water-retaining agent solution and subjecting the water-holding treatment to the water-retaining treatment is performed. Method.
A step (A) of preparing a clothing material containing the batter for fried food according to any one of claims 1 to 3 and a filling made of meat or seafood;
A step of attaching the clothing material to a middle tool (B1),
A method for producing deep-fried food, comprising: a step (C2) of refrigeration or freezing of the obtained accessory with clothing, and a step (D2) of oiling the refrigerated or frozen accessory with clothing.
10. The production according to claim 9, wherein in step (A), a water-retaining agent solution is further prepared, and before the step (B1), the step of bringing the water-holding solution into contact with the water-retaining agent solution and performing water-retaining treatment on the inner device is performed. Method.
11. In the step (B1), after the batter is attached to the inside tool, a second batter made of an emulsified batter having a viscosity of 8000 cp or less or a water-soluble batter is further attached. The manufacturing method as described.