Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• the present invention relates to a batter mix for fried foods.
• Battered fried foods are produced by applying a batter to the surface of the ingredients and frying the ingredients in oil.
• the batters used for typical battered fried foods are broadly classified into powdered batters (blenders) and liquid batters (batters).
• Tempura is a typical example of a battered fried food produced using batter. Tempura with a crispy batter is preferred.
• the crispness of the batter is due to the porous structure of the batter, which is formed when water evaporates from the batter during frying, creating voids.
• the crispness of the batter can be improved by increasing the water content of the batter. However, increasing the water content of the batter makes it more likely for the batter to run off the ingredients, which can result in a loss of the appearance and texture of the tempura.
• Patent Document 1 describes a coating material for fried foods containing one or more selected from the group consisting of acid-treated acetylated starch and acid-treated hydroxypropylated starch, and describes that the use of this coating material can produce fried foods with a well-balanced texture and excellent texture maintenance.
• Patent Document 2 describes a mix for deep-fried food coating containing wheat flour and at least one of acid-treated starch, moist heat-treated starch, and cross-linked pregelatinized starch, and describes that the use of this mix can produce a coating for deep-fried foods that is crispy and soft in texture and whose quality does not change even after long-term storage.
• Patent Document 3 describes a bread crumb modifier containing pregelatinized hydroxypropylated starch and/or pregelatinized acetylated starch, and a bread crumb mix containing this modifier.
• This bread crumb mix has good adhesion to ingredients, and breaded foods produced using this bread crumb mix can have a good appearance and texture of the coating.
• this bread crumb mix is not used as a batter liquid.
• the present invention provides a batter mix that can be used to produce fried foods that have a voluminous appearance and a crispy batter texture.
• a batter mix for fried foods containing pregelatinized hydroxypropyl starch [2] The batter mix according to [1], containing 0.1 to 3.0% by mass of the pregelatinized hydroxypropylated starch. [3] The batter mix according to [1] or [2], wherein the pregelatinized hydroxypropylated starch is one or more selected from the group consisting of pregelatinized hydroxypropyl corn starch, pregelatinized hydroxypropyl waxy corn starch, and pregelatinized hydroxypropyl wheat starch. [4] The batter mix according to any one of [1] to [3], further comprising wheat flour.
• [5] The batter mix according to any one of [1] to [4], wherein the viscosity of a mixture of 100 parts by weight of the batter mix and 190 parts by weight of water is 500 to 1500 mPa ⁇ s when measured at 25°C and a rotation speed of 3 to 15 rpm using a rotational viscometer.
• a method for preparing a batter liquid comprising mixing 100 parts by mass of the batter mix for fried foods according to any one of [1] to [5] with 150 to 230 parts by mass of water.
• a batter liquid comprising 100 parts by mass of the batter mix for fried foods according to any one of [1] to [5] and 150 to 230 parts by mass of water.
• a method for producing fried foods comprising applying the batter liquid described in [7] to an ingredient, and then deep-frying the ingredient with the batter liquid applied thereto.
• the batter mix for fried foods of the present invention can produce a crispy batter coating. Furthermore, even when the batter mix for fried foods of the present invention is used after preparing a batter liquid with a relatively high water content, it can provide fried foods with a voluminous appearance.
• the present invention provides a batter mix for fried foods, which is used as an ingredient for batter liquid for fried foods.
• the batter mix for fried foods of the present invention (hereinafter also referred to as the batter mix of the present invention) contains pregelatinized hydroxypropylated starch.
• the pregelatinized hydroxypropylated starch used in the present invention is a processed starch that has been hydroxypropylated and pregelatinized.
• the hydroxypropylation treatment of starch can usually be carried out by reacting starch with propylene oxide under alkaline conditions.
• the degree of substitution in the obtained hydroxypropylated starch is not particularly limited, but is generally about 0.01 to 0.2, preferably about 0.03 to 0.2.
• Pregelatinized starch can be obtained by pregelatinizing (gelatinizing) starch in a conventional manner, drying, and optionally pulverizing.
• Pregelatinization treatment of starch can be carried out, for example, by wet heat treatment using saturated steam, spray drying, drum drying, extruder, etc.
• the order in which the hydroxypropylation treatment and pregelatinization treatment are carried out on the raw starch is not particularly limited, but from the viewpoint of reaction efficiency, it is preferable to carry out the hydroxypropylation treatment first and then the pregelatinization treatment.
• the pregelatinized hydroxypropylated starch used in the present invention does not need to have been subjected to any processing other than hydroxypropylation and pregelatinization, but may be subjected to other processing within a range that does not impair the effects of the present invention. Examples of such other processes include esterification, crosslinking, oxidation, acid treatment, heat treatment, and combinations thereof.
• the starch (raw material starch) from which the pregelatinized hydroxypropylated starch is made is not particularly limited, and examples thereof include potato starch, sweet potato starch, wheat starch, corn starch, waxy corn starch, tapioca starch, waxy tapioca starch, sago starch, and rice starch. Of these, in order to further improve the crispness of the coating, ground starch, i.e., starch extracted from the above-ground part, is preferred, and corn starch, waxy corn starch, and wheat starch are more preferred.
• the raw material starch may be processed, but is preferably unprocessed starch.
• the raw material starches listed above can be used alone or in combination of two or more.
• the content of the alpha-hydroxypropylated starch in the batter mix of the present invention is preferably 0.1 to 3.0% by mass, more preferably 0.3 to 2.4% by mass, based on the total amount of the batter mix. If the content of the alpha-hydroxypropylated starch is too high or too low, the volume of the appearance or the crispy texture of the fried food produced using the obtained batter mix may not be sufficiently improved.
• the batter mix of the present invention further contains, in addition to the pregelatinized hydroxypropylated starch, grain flour or other starch other than the pregelatinized hydroxypropylated starch.
• the grain flour may be any one usable as a coating material for deep-fried foods, and is not particularly limited, but examples thereof include wheat flour, barley flour, rice flour, etc. Among these, wheat flour is preferred, and weak wheat flour is more preferred.
• the other starch is not particularly limited, so long as it is other than the pregelatinized hydroxypropylated starch and usable as a coating material for deep-fried foods.
• Examples of the other starch include unprocessed starches such as potato starch, sweet potato starch, wheat starch, corn starch, waxy corn starch, tapioca starch, waxy tapioca starch, sago starch, and rice starch, and processed starches obtained by subjecting these to esterification treatment, etherification treatment, cross-linking treatment, acid treatment, oxidation treatment, moist heat treatment, pregelatinization treatment, or a combination thereof.
• the above-mentioned grain flours and other starches can be used alone or in combination of two or more kinds.
• the total content of the grain flours and other starches in the batter mix of the present invention is preferably 50% by mass or more, for example 50.0 to 99.9% by mass, more preferably 70% by mass or more, for example 70.0 to 99.5% by mass, based on the total amount of the batter mix.
• the batter mix of the present invention contains wheat flour, and the content of wheat flour in the total amount of the batter mix is preferably 50% by mass or more, for example 50.0 to 99.9% by mass, more preferably 70% by mass or more, for example 70.0 to 99.5% by mass.
• the batter mix of the present invention may further contain other ingredients, if necessary, in addition to the above-mentioned pregelatinized hydroxypropylated starch, grain flour, and other starches.
• Such other ingredients include, for example, egg powder such as egg white powder and whole egg powder, proteins such as wheat protein, sugars, phosphates, fats and oils, leavening agents, thickeners, seasonings such as salt, soy sauce, fermented seasonings, and amino acids, spices, flavorings, nutritional components such as vitamins, colorings, etc., and one or more of these can be appropriately selected depending on the type of fried food.
• the batter mix of the present invention can be prepared by mixing the above-mentioned components by a conventional method.
• the obtained batter mix of the present invention is in powder form.
• the average particle size of the batter mix of the present invention is preferably 50 to 400 ⁇ m, more preferably 80 to 300 ⁇ m. If the average particle size of the batter mix is too large, the batter made from the batter mix may have a powdery texture. On the other hand, if the average particle size is too small, the appearance of the batter made from the batter mix may be inferior in volume.
• the average particle size refers to the average particle size (MV) measured using a laser diffraction/scattering type particle size distribution measuring device (e.g., Microtrac MT3000II; manufactured by Microtrac Bell).
• the batter mix of the present invention is prepared so as to have a specific viscosity when mixed with water.
• the batter mix of the present invention is prepared so that the viscosity of a mixture of 100 parts by mass of the batter mix and 190 parts by mass of water is 500 to 1500 mPa ⁇ s, more preferably 700 to 1300 mPa ⁇ s.
• the viscosity of the mixture can be adjusted to the above range by adjusting the amount of ingredients in the batter mix.
• the viscosity of the mixture containing the batter mix refers to the viscosity measured using a rotational viscometer at 25°C and a rotation speed of 3 to 15 rpm.
• a batter liquid is prepared from the batter mix of the present invention.
• the batter liquid can be prepared by mixing the batter mix of the present invention with water to form a liquid or slurry.
• the amount of water to be mixed with the batter mix is not particularly limited, but is preferably 150 to 230 parts by mass, more preferably 170 to 230 parts by mass, and even more preferably 180 to 220 parts by mass, per 100 parts by mass of the batter mix.
• the ratio of water to 100 parts by weight of flour ingredients is usually about 120 to 200 parts by weight, and for tempura with a voluminous appearance, it is about 120 to 160 parts by weight, and for fried chicken with a light batter, it is about 150 to 200 parts by weight.
• the batter mix of the present invention can prepare a batter that adheres well to ingredients, even when mixed with a larger amount of water than conventional general batters. Therefore, by using the batter mix of the present invention, it is possible to easily produce fried foods that have both a voluminous appearance and a crispy texture.
• a fried food can be produced by applying the batter liquid of the present invention prepared from the batter mix of the present invention to an ingredient, and then frying the ingredient with the batter liquid applied thereto.
• the method for applying the batter liquid to the ingredient is not particularly limited, but examples include immersing the ingredient in the batter liquid and spraying the batter liquid onto the ingredient. From the viewpoint of the volume of the deep-fried batter, the amount of the batter liquid applied to the ingredient is preferably 5 to 20 parts by mass per 100 parts by mass of the ingredient.
• the ingredients for the fried foods are not particularly limited, and examples thereof include meats of chicken, pork, beef, lamb, goat, etc.; processed meat products such as sausages, ham, bacon, etc.; seafood such as squid, shrimp, horse mackerel, etc.; processed seafood products such as fish paste; vegetables, etc.
• the ingredients Before applying the batter of the present invention to the ingredients, the ingredients may be seasoned with seasonings and spices as necessary, or dusted with flour.
• the batter of the present invention is preferably applied to the outermost layer of the surface of the ingredients. If another coating material, such as a blender such as bread crumbs, or another batter is applied to the ingredients to which the batter of the present invention has been applied, the effect of the present invention may be reduced.
• the type of fried food produced using the batter of the present invention is not particularly limited as long as it is a fried food having a batter made from the batter, and examples include tempura, fritters, fries, deep-fried chicken, corn dogs, etc., of which tempura and fritters are preferred.
• the batter mix of the present invention is particularly suitable for producing fried foods in which the amount of batter is relatively large compared to the amount of ingredients.
• Test Example 1 Preparation of batter mix
• Raw materials containing the processed starch or raw starch produced in the reference example were mixed to prepare a batter mix having the composition shown in Table 2.
• the viscosity of the mixture containing the prepared batter mix was measured by the following method. The results are shown in Table 2.
• ⁇ Viscosity measurement method> A mixture was prepared by mixing 100 parts by weight of batter mix and 190 parts by weight of water. The product temperature of this mixture was set to 25° C., and the viscosity was measured using a B-type viscometer (BM type: manufactured by Tokimec Co., Ltd.) at a rotor rotation speed of 3 to 15 rpm.
• BM type manufactured by Tokimec Co., Ltd.
• the shrimp tempura was evaluated for appearance and texture by 10 expert panelists according to the following evaluation criteria. The results are shown in Table 2 as the average scores of the 10 panelists.

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• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Dispersion Chemistry (AREA)
• Zoology (AREA)
• Grain Derivatives (AREA)
• General Preparation And Processing Of Foods (AREA)

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Citations (5)

• 2024
  • 2024-04-03 CN CN202480020923.5A patent/CN120857871A/zh active Pending
  • 2024-04-03 JP JP2025513155A patent/JPWO2024210143A1/ja active Pending
  • 2024-04-03 WO PCT/JP2024/013693 patent/WO2024210143A1/ja not_active Ceased

Patent Citations (5)

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