Batter with texture restoration effect, and fried food using the same

Abstract

To provide: a batter suitable for maintaining relatively good crispness of a coating even after a long period following deep-frying; and fried food prepared using the same.SOLUTION: A batter is prepared by incorporating 10-30% of α-1,4 and α-1,6 trisaccharide branched oligosaccharides into the carbohydrate content. By soaking an ingredient in such a batter and frying it, the resulting fried food is capable of maintaining good crispness of a coating even 24 hours after deep-frying.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a batter having a texture restoring effect capable of maintaining the crispness of the coating even after a long time has passed since it was fried with oil, and to a fried food using the same. [Background technology]

[0002] Deep-fried foods, such as tempura, fried chicken, fritters, cutlets, fries, and croquettes, are made by coating ingredients such as meat, seafood, or vegetables with a batter made by dissolving a wheat flour-based coating material in water, and then coating the ingredients with breadcrumbs or the like depending on the type of final product, and then frying the batter in oil. The crispy and crunchy texture of the coating is one of the elements that makes the foods delicious.

[0003] The texture of deep-fried food coatings is best immediately after frying; however, as time passes, the coating loses its crispness due to the moisture from the ingredients transferring to the coating, and becomes soggy and chewy.

[0004] In order to solve such problems, for example, Patent Documents 1 to 3 disclose the use of disaccharide, trisaccharide, tetrasaccharide, or pentasaccharide oligosaccharides as sugars contained in coating materials for fried foods, which enable the foods to maintain their crispness even after long-term storage. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2022-151870 A [Patent Document 2] Patent Publication No. 2021-158987 [Patent Document 3] Re-tabled publication No. 2019-188637 Summary of the Invention [Problem to be solved by the invention]

[0006] However, in all of the methods described in Patent Documents 1 to 4, once several hours have passed since the frying, it is still insufficient to obtain a satisfactory, good, crispy coating, regardless of whether or not the coating is reheated in a microwave oven or the like. In order to solve the problems in the conventional technology described above, the present invention aims to provide a batter and fried foods using the same that have a texture restoring effect suitable for maintaining a relatively good crispness of the coating, not only when reheated in a microwave oven or the like, but also when not reheated. [Means for solving the problem]

[0007] The inventors of the present invention carried out day-to-day research to solve the above-mentioned problems and discovered that extremely good results could be obtained by focusing on the combination of sugars, among the multiple ingredients that make up the coating material for deep-fried foods, and thus completed the present invention.

[0008] Among the means for solving the above problems, the first means of the present invention is a batter characterized by containing 10 to 30% of α-1,4 and α-1,6 trisaccharide branched oligosaccharides in carbohydrates.

[0009] The second aspect of the present invention is a fried food using the batter of the first aspect. Effect of the Invention

[0010] In the present invention, the batter can maintain a good crispness even 24 hours after it has been fried. [Brief description of the drawings]

[0011] [Figure 1] 1 is a graph showing the standard deviation value of the first group as a result of the sensory test before reheating. [Diagram 2] 13 is a graph showing the standard deviation value of the second group as a result of the sensory test before reheating. [Diagram 3] 1 is a graph showing the standard deviation values ​​of the first group as a result of the sensory test after reheating. [Figure 4] 13 is a graph showing the standard deviation value of the second group as a result of the sensory test after reheating. [Diagram 5] 1 is a graph showing the return rate for the first group after 24 hours. [Figure 6] 13 is a graph showing the return rate for the second group after 24 hours. [Figure 7] 13 is a graph showing the percent return for the second group after 120 hours. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] A sample product (containing pork ham as the filling) was dipped in a specified batter and fried, and a sensory test was conducted on the crispiness of the fried food. The contents and results of the sensory test will be described below. 1. About sample products The fryer was filled with frying oil (refined soybean oil) and heated to 175°C before use. Processed starch and other ingredients were added to 100 parts of the emulsion, and the mixture was stirred in a mixer to prepare a batter. Pork ham (ingredients) was dusted with dried egg white and then dipped into the batter. It was then dusted with finely powdered bread crumbs, and then dipped into the batter again to coat with bread crumbs. The sample was then frozen and fried in the fryer for 6 minutes and 30 seconds. Except for the case where the elapsed time was 0, the samples were stored in a refrigerated environment of approximately 6 to 10°C. The sample had dimensions of 15 x 5 x 1 cm in length, width, and thickness. In sensory test 1, sample products from the first group (samples No. 1 to 11, the same below) were used, and in sensory test 2, sample products from the second group (samples No. 56 to 65, the same below) were used.

[0013] 2. Batter ingredients and their composition ratios (1) Sensory test 1 The ingredients and their composition ratios of the batters of the first group (samples No. 1 to 11) used in sensory test 1 are described below.

[0014] [Table 1]

[0015] Carbohydrate A and carbohydrate B in Table 1 are as follows. Carbohydrate A: Main component is linear oligosaccharide Carbohydrate B: Main component is branched oligosaccharide

[0016] Sensory test 1 was carried out using the first group (samples Nos. 1 to 11) using batters containing different amounts of carbohydrate A and carbohydrate B. The amounts of carbohydrates A and B contained in the batter used for the first group are shown in Table 2.

[0017] [Table 2]

[0018] The carbohydrate component ratio (%) contained in the batter used for the first group is shown in Table 3.

[0019] [Table 3]

[0020] (2) Sensory test 2 The ingredients and their composition ratios of the batters of the second group (samples No. 56 to 66) used in sensory test 2 will be described below.

[0021] [Table 4]

[0022] Carbohydrates A, B and C in Table 4 are as follows: Carbohydrate A: Main component is linear oligosaccharide Carbohydrate B: Main component is branched oligosaccharide Carbohydrate C: Galactomannan enzymatic hydrolysis product

[0023] Sensory test 2 was carried out using a second group of 10 samples (samples Nos. 56 to 66) in which the blending amounts of carbohydrates A, B and C were varied. The amounts of carbohydrates A, B and C contained in the batter used for the second group are shown in Table 5.

[0024] [Table 5]

[0025] The carbohydrate component ratio (%) contained in the batter used for the second group is shown in Table 6.

[0026] [Table 6]

[0027] 2. Test Method and Evaluation Criteria (1) Sensory testing In the sensory test, the crispness of the coating (the coating covering the filling (pork ham)) of the sample products is evaluated by multiple inspectors by assigning scores based on the following evaluation criteria. 5: It still has the crispy texture it had right after frying. 4: It feels a little difficult to tear apart, but still has a crispy texture. 3: Still crispy in places. 2: The overall texture is not crispy, but there are a few areas that are still crispy. 1: There is no crispness left at all.

[0028] (2) Return rate test In the rehydration test, the crispness of the batter covering the sample product before and after reheating in a microwave oven is scored using the same criteria as in the sensory test. The resilience rate is expressed as the sensory test score after heating / the sensory test score before heating. For example, if the sensory test score before heating is 3 and the sensory test score after heating is 4, the resilience rate is 4 / 3 = 1.33. The higher the resilience rate, the more crispy the texture remains. Reheating was performed by heating the refrigerated samples in a 600W microwave oven for 1 minute.

[0029] 3. Test Results (1) Results of sensory tests The results (average and standard deviation) of the sensory test for Group 1, which was conducted without reheating, are shown in Table 7, and the results (average and standard deviation) of Group 2, which was conducted without reheating, are shown in Table 8. A graph of the standard deviation for Group 1 is shown in Figure 1, and a graph of the standard deviation for Group 1 is shown in Figure 2. In the table, "0 hours" indicates the results of the sensory test of each sample product at 0 hours (immediately after frying), and "24 hours" indicates the results after 24 hours. In Figures 1 to 4, the vertical axis indicates the standard deviation value, and the horizontal axis indicates the elapsed time.

[0030] [Table 7]

[0031] [Table 8]

[0032] Next, the results (average and standard deviation) of the sensory test for the first group after reheating are shown in Table 9, and the results (average and standard deviation) of the second group are shown in Table 10. The standard deviation values ​​for the first group are shown in Figure 3, and the standard deviation values ​​for the second group are shown in Figure 4.

[0033] [Table 9]

[0034] [Table 10]

[0035] (2) Results of the return rate test The test results of the return rate of the first group are shown in Table 11 and Figure 5, and the test results of the return rate of the second group are shown in Table 12 and Figure 6. In Figure 5, the vertical axis indicates the return rate, and the horizontal axis indicates the sample number.

[0036] [Table 11]

[0037] [Table 12]

[0038] 4. Discussion (1) From Table 7 and Figure 1, it can be seen that in the first group, especially for samples No. 6 to 10, the sensory test score was 3 or higher even after 24 hours. In addition, from Table 5, it can be seen that such a score is due to the fact that for samples No. 6 to 10, the carbohydrates contain 10 to 30% of α-1,4 and α-1,6 trisaccharide branched oligosaccharides.

[0039] (2) Furthermore, when comparing the average values ​​in Table 7 and Table 8, it can be seen that in the sensory test after 24 hours, the samples in Group 2 had higher values ​​overall than the samples in Group 1. In particular, the values ​​of samples No. 63 to 65 in Group 2 were high both before and after reheating, based on the average values ​​in Table 8 and Table 10, and it was found that they maintained a good crispness in the coating. This is thought to be due to the fact that the samples in Group 2 contain carbohydrate C, i.e., a galactomannan enzymatic hydrolysate, in their carbohydrates, which is not present in the samples in Group 1.

[0040] (3) Regarding the rebound rate test, when comparing Table 11 with Table 12 and Figure 5 with Figure 6 for the rebound rate after 24 hours, it was found that the samples in Group 2 in particular had higher values ​​overall and better rebound rates than the samples in Group 1.

[0041] Furthermore, from Table 12 and Figures 6 and 7, it can be seen that samples in the second group, particularly samples No. 62 to 65, showed almost the same rehydration rate even after 120 hours as after 24 hours, demonstrating that it was possible to restore a good crispiness to the coating even after 120 hours.

[0042] The reason for this is thought to be that, as shown in Table 6, sample Nos. 62 to 65 contain relatively large amounts of α-1,4 and α-1,6 trisaccharide branched oligosaccharides in their carbohydrates, as well as galactomannan enzymatic hydrolysates as carbohydrate C (see the columns for 5 to 10 sugars and 10 systems in Table 6).

[0043] Although the configuration and the effects of the present invention have been described above based on the embodiments, the present invention is not limited to the above embodiments.

[0044] For example, although the ingredients of the batter and their composition ratios are shown in Tables 1 and 4, these are merely examples and are not limited to these.

[0045] For example, in the above embodiment, pork ham was used as the filling for the sample product, but other ingredients such as meat such as beef, chicken, lamb, seafood such as shrimp, squid, and whiting, and vegetables such as potatoes, eggplant, and shishito peppers may also be used.

[0046] Furthermore, cutlets have been described as an example of a coating for deep-fried foods, but the invention can also be applied to any other foods in which the coating is applied to the ingredients, such as tempura, fries, fritters, and croquettes. [Industrial Applicability]

[0047] The present invention can expand the range of applications of batters and fried foods using the same to a wider range of fields. [Explanation of symbols]

[0048] A: Main component is linear oligosaccharide B: Branched oligosaccharides as the main component C: Galactomannan enzymatic decomposition product

Claims

1. A batter characterized in that it contains 10 to 30% of α-1,4 and α-1,6 trisaccharide branched oligosaccharides in its carbohydrate content.

2. Fried foods using the batter according to claim 1.

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