Premixed flour for deep-frying foods.

Abstract

------12 / 08 / 2559------(OCR) Page 1 of 1 Summary of the invention. The quantity of pre-mixed batter for frying foods containing waxy potato starch has been disclosed. The recommended waxy potato starch percentage is 20 to 80% by mass of the pre-mixed potato starch. Next, there are 10 to 80% by mass of other starches besides waxy potato starch and mixed flour. The recommended ready-to-use formulation is one containing 0.1 to 3% by mass of the leavening agent for waxy potato starch. The recommended material should contain 85% amylopectin by mass or higher. The following invention will reveal the method. For deep frying, the process involves sequentially coating the food substrate with a flour mixture. Ready-to-eat and coated food substrates and frying products that are pre-coated and seasoned. ------------

Description

Deep-frying flour mix The present invention relates to a deep-frying flour mix used for the purpose of improving the binding property of the coating to the ingredients in the production of coated deep-fried foods. Coated deep-fried foods are foods obtained by adhering a coating material to the surface of ingredients composed of various food materials and then heat-cooking, i.e., deep-frying, in hot cooking oil. Examples include fried foods and tempura. Before adhering the coating material to the ingredients, the ingredients may be seasoned with soy sauce, mirin, ginger, etc. as needed. In the production of general coated deep-fried foods, like in the case of fried foods, a coating material such as breadcrumbs is sprinkled and adhered to the ingredients, or like in the case of tempura, a water-soluble flour such as wheat flour is entangled with the ingredients. When the ingredients with the coating material on the surface are deep-fried, the ingredients are heated without directly touching the deep-frying oil by the coating material. On the other hand, the coating material evaporates moisture by the deep-frying oil and is replaced with oil to form a crispy and good-textured coating. Also, in coated deep-fried foods, if there is a layer of water or air between the ingredients and the coating, there may be inconveniences such as the coating peeling off or the coating bursting during deep-frying. Therefore, for the purpose of preventing such inconveniences, conventionally, before adhering the coating material to the ingredients, flour is directly sprinkled and adhered so as to closely adhere to the ingredients. For example, fried foods using breadcrumbs as the coating material are usually produced through a process of dusting the ingredients with flour, then entangling with egg liquid or batter liquid, and further sprinkling with breadcrumbs. As the flour, usually, wheat flour is used alone. Especially when breadcrumbs are used as the coating material, since the binding property of the breadcrumbs to the ingredients is very low, even when dusted with wheat flour alone, the coating formed by the breadcrumbs is still likely to peel off. Therefore, conventionally, in order to improve the binding property of the coating, unprocessed starch has been blended with the wheat flour used as the flour. However, such a method may result in a hard texture of the coating of the finally obtained deep-fried food, so it is difficult to say that it is effective as a means for improving the binding property of the coating. Regarding the improved technology of batter, for example, Patent Document 1 proposes a batter for fried foods containing oil-processed acetylated starch. Patent Document 2 also proposes a batter for fried foods containing oil-processed phosphoric acid cross-linked starch. However, when using oil-processed starch as batter, although the binding property of the coating improves, the thickness of the coating increases and the sticky texture becomes stronger. In addition, fried foods with a coating have a problem that as time passes after cooking, the moisture of the ingredients migrates to the coating, making the coating soft and easily losing its unique texture. For example, tonkatsu, which is a type of fried food with a coating, is often sold as a prepared side dish at stores such as supermarkets. In such cases, since it will be eaten several hours after cooking, it is desired that the quality does not easily deteriorate over time after cooking. Japanese Patent Application Laid-Open No. 2002-291431 Japanese Patent Application Laid-Open No. 2007-28905 An object of the present invention is to provide a batter mix for fried foods that can obtain a fried food having a coating that is excellent in binding property to ingredients, has a soft and light good texture, and has little quality deterioration over time after cooking. In order to solve the above problems, the present inventors searched for materials that show high effects as batter. As a result, they found that by blending glutinous potato starch into the batter mix for fried foods, the above problems are solved, and thus completed the present invention. That is, the present invention solves the above problems by providing a batter mix for fried foods containing glutinous potato starch. The present invention is also a method for manufacturing a fried food, which includes a step of sequentially attaching the above-mentioned batter mix for fried foods of the present invention and a coating material to an ingredient, and then deep-frying the ingredient. The present invention is also a fried food manufactured by the above-mentioned manufacturing method of the present invention. According to the batter mix for fried foods of the present invention, a fried food can be made by a simple operation of simply sprinkling this as batter onto an ingredient to adhere it, further attaching a coating material, and then deep-frying. The fried food thus obtained has a coating that is excellent in binding property to the ingredient and is difficult to peel off, has a soft and light good texture of the coating, and moreover, the quality hardly deteriorates even after time has passed after cooking. The tempura batter mix of the present invention contains glutinous potato starch. Glutinous potato starch is potato starch obtained from glutinous varieties of potatoes, which has a higher amylopectin content compared to potato starch derived from ordinary (non-glutinous) potatoes. As glutinous potato starch, those having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more are preferably used. Incidentally, the amylopectin content of potato starch derived from ordinary (non-glutinous) potatoes is about 75 - 80% by mass. As glutinous potato starch, those described in Japanese Patent Application Laid-Open No. 2002-538799 and Japanese Patent Application Laid-Open No. 2002-538801 can be used, and commercially available products can also be used. The content of glutinous potato starch is preferably 20 - 80% by mass, more preferably 25 - 60% by mass, based on the total mass of the tempura batter mix of the present invention. If the content of glutinous potato starch is too small, the significance of using it (such as improving the binding property of the coating) is poor. On the contrary, if it is too much, the texture of the coating on the fried food produced will be sticky. Considering these factors, the above range is preferable. In the tempura batter mix of the present invention, in addition to glutinous potato starch, other starches other than glutinous potato starch can be further contained. Examples of such other starches include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, non-glutinous (non-waxy) potato starch, wheat starch, and rice starch, and processed starches obtained by subjecting these unprocessed starches to one or more treatments such as oil processing, gelatinization, etherification, esterification, crosslinking, and oxidation. One of these can be used alone or two or more can be used in combination. The content of the other starch (the total content when using a plurality of types of other starches) is preferably 10 - 80% by mass, more preferably 15 - 60% by mass, based on the total mass of the tempura batter mix of the present invention. Among the other starches described above, particularly preferred is oil-processed starch. As will be apparent from the examples described below, by using glutinous potato starch and oil-processed starch in combination, the binding property and texture of the coating in fried foods, particularly the binding property of the coating, can be further improved. Examples of oil-processed starches include oil-processed acetylated starch, oil-processed phospho-crosslinked starch, oil-processed acetate starch, etc., and one of these can be used alone or in combination of two or more. As the oil-processed acetylated starch, those described in Patent Document 1 can be used, and as the oil-processed phospho-crosslinked starch, those described in Patent Document 2 can be used. In the breading mix for fried foods of the present invention, in addition to glutinous potato starch and other starches (preferably oil-processed starch), a leavening agent can be further contained. By using the leavening agent in combination, it is possible to suppress the hardening of the coating in fried foods, and it becomes easier to obtain a coating with a light texture. As the leavening agent, for example, in addition to baking soda, known leavening agents containing baking soda such as baking powder and ispata can be used. The content of the leavening agent is preferably 0.1 to 3% by mass, more preferably 0.7 to 2% by mass, based on the total mass of the breading mix for fried foods of the present invention. In the breading mix for fried foods of the present invention, in addition to the above-mentioned glutinous potato starch, other starches and leavening agent, saccharides can be further contained. By doing so, the volume and crispness of the coating in fried foods can be improved. Examples of saccharides include monosaccharides such as glucose, fructose, xylose, and galactose; disaccharides such as maltose, lactose, and trehalose; sugar alcohols such as xylitol, sorbitol, and lactitol; and polysaccharides such as inulin (fructooligosaccharide) and galactooligosaccharide, and one of these can be used alone or in combination of two or more. Particularly preferred saccharides are monosaccharides. The content of the saccharides is preferably 2 to 8% by mass, more preferably 3 to 5% by mass, based on the total mass of the breading mix for fried foods of the present invention. In the batter mix for fried foods of the present invention, in addition to the above components, if necessary, one or more other components can be further contained, such as cereal flours like wheat flour and rice flour; egg powders like whole egg powder and egg white powder; thickeners; seasonings such as salt, powdered soy sauce, fermented seasonings, powdered miso, and amino acids; spices; flavorings; nutritional components such as vitamins; colorants; and powdered fats and oils. The types and contents of other components can be appropriately adjusted according to the desired characteristics of the fried foods. For example, when manufacturing breaded fries as fried foods, appropriate seasonings, spices, etc. can be selected as other components according to the desired flavor (e.g., Chinese style, Japanese style, Western style, etc.) of the fries. The content of other components such as seasonings and spices is preferably 5 to 60% by mass, more preferably 10 to 40% by mass, based on the total mass of the batter mix for fried foods of the present invention. The batter mix for fried foods of the present invention can be used for manufacturing breaded fried foods in the same manner as conventional batter. Examples of fried foods to which the present invention is applicable include fries such as tonkatsu, tempura, karaage, fried chicken, etc. A typical example of the manufacturing method of fried foods includes a method having a step of sequentially attaching the batter mix for fried foods of the present invention and a coating material to the ingredients, and then deep-frying the ingredients to which the mix and the coating material are attached. As ingredients for fried foods, various ones such as livestock meats like chicken, pork, beef, mutton, and goat, seafoods like squid, shrimp, and horse mackerel, and vegetables can be used, and it can be preferably used for meats and seafoods that shrink upon heating. The ingredients may be seasoned preliminarily if necessary before applying the batter mix for fried foods of the present invention. As a method of attaching the batter mix for fried foods of the present invention to the ingredients, it is typical to sprinkle the mix directly onto the ingredients without mixing it with water. Here, "sprinkle" refers to an operation of directly attaching the mix to the surface of the ingredients. For example, 1) an operation of sprinkling the mix from above the ingredients, 2) an operation of putting the mix and the ingredients into a bag and shaking the bag with the opening closed, 3) an operation of spraying the mix over a relatively wide area on a plate or the like and rolling the ingredients on the sprayed mix, etc. can be mentioned, but it is not limited to these operations. As the clothing material to be attached to the ingredients after the batter mix for fried foods of the present invention is attached, clothing materials usually used for this type of breaded fried foods can be used without particular limitation. Examples include breadcrumbs, wheat flour, rice flour, corn flour, starch, and the like. The clothing material can be further attached to the ingredients to which the batter mix for fried foods of the present invention is attached by any method. For example, 1) directly attaching it to the ingredients to which the batter mix for fried foods of the present invention is attached, 2) dissolving it in a liquid such as water to form a so-called batter liquid and attaching it, 3) attaching a connecting liquid (water, milk, egg liquid, batter liquid, etc.) and then further attaching the clothing material, and the like. However, it is not limited to these operations. As a specific example, when manufacturing tempura, a batter liquid is further attached to the ingredients to which the batter mix for fried foods of the present invention is attached. When manufacturing fried chicken, an egg liquid or a batter liquid is attached to the ingredients and then breadcrumbs are further attached. When manufacturing karaage or fried chicken, a connecting liquid is attached to the ingredients as needed and then the clothing material is further attached, and then deep-fried. Deep-frying can be performed according to a conventional method. For example, there are a deep-fry method of heating the whole in a deep oil tank and a frying method of heating part by part or one side at a time using a shallow-bottomed frying pan or the like. Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to such examples. [Examples 1 to 24 and Comparative Examples 1 to 3] The raw materials shown in Tables 1 to 3 below were appropriately mixed to produce the batter mixes for fried foods of each example and comparative example. The details of the raw materials used are as follows. ・ Glutinous potato starch (amylopectin content 99% by mass or more) ・ Oil-processed starch (Nisshin Batter Starch IP: manufactured by Nisshin Food Chemicals Co., Ltd.) ・ Wheat flour (Flower: manufactured by Nissin Foods) ・ Waxy corn starch (J-Oil Waxy Corn Starch: manufactured by J-Oil Mills Co., Ltd.) ・ Leavening agent (Baking Powder: manufactured by Nissin Foods) [Test Example] Using the tempura flour mix of each example and comparative example, tonkatsu was produced according to the following procedure. First, the pork loin was cut into slices 8 mm thick, and the evaluated mix was sprinkled on the cut meat and evenly adhered to the entire surface. Next, the pork loin with the mix adhered was passed through a batter solution prepared by mixing 30% of plain flour, 10% of whole eggs, and 60% of cold water, and then breadcrumbs were added to form the tonkatsu meat. Next, this tonkatsu meat was deep-fried in salad oil heated to 170°C for 4 minutes to produce tonkatsu. Then, 10 panelists were asked to cut the freshly produced tonkatsu with a kitchen knife, and the binding property of the coating during the cutting was evaluated according to the following evaluation criteria. Also, 10 panelists were asked to eat both the freshly produced tonkatsu and the tonkatsu left at room temperature (about 25°C) for 1 hour after production, and the texture of the coating at that time was evaluated according to the following evaluation criteria. The above results are shown in Table 1 below. (Evaluation criteria for the adhesion of the coating) 5 points: When cutting the tonkatsu with a kitchen knife, the coating does not peel off at all, which is extremely good. 4 points: When cutting the tonkatsu with a kitchen knife, the coating hardly peels off, which is good. 3 points: When cutting the tonkatsu with a kitchen knife, the coating peels off at 10 - 20% of the cut surface, but it is at an acceptable level. 2 points: When cutting the tonkatsu with a kitchen knife, the coating peels off at more than 20% to 50% of the cut surface, which is slightly defective. 1 point: When cutting the tonkatsu with a kitchen knife, the coating peels off at more than 50% of the cut surface, which is defective. (Evaluation criteria for the texture of the coating) 5 points: Crunchy and rich in brittleness, which is extremely good. 4 points: Crunchy, which is good. 3 points: Slightly lacking in crunchiness. 2 points: Slightly hard or slightly sticky, lacking in crunchiness, which is slightly defective. 1 point: Too hard or very sticky, without a crunchy feeling, which is defective. Table 1 mainly shows the effectiveness of waxy potato starch in the batter mix for fried foods. As shown in Table 1, each example containing waxy potato starch was superior to each comparative example not containing it in both the binding property of the coating and the texture. Also, from Table 1, it can be seen that the content of waxy potato starch is preferably 20 to 80% by mass, and more preferably 25 to 60% by mass. Table 2 mainly shows the effectiveness of oil-modified starch in the batter mix for fried foods. As shown in Table 2, Examples 5 and 10 to 15 containing oil-modified starch were particularly excellent in the binding property of the coating compared to the other examples not containing it. Also, from Table 2, it can be seen that the lower limit of the content of oil-modified starch is preferably about 10 to 15% by mass, and most preferably 60% by mass. Table 3 mainly shows the effectiveness of the leavening agent in the batter mix for fried foods. As shown in Table 3, Examples 18 to 23 in which the content of the leavening agent is in the range of 0.1 to 3% by mass were particularly excellent in the texture of the coating compared to Example 5 not containing it and Example 24 in which the content of the leavening agent is 4% by mass. Also, from Table 3, it can be seen that the content of the leavening agent is particularly preferably 0.7 to 2% by mass.

Claims

------12 / 08 / 2016------(OCR) Page 1 of 1 page Claims 1. Ready-mixed batter for frying food containing waxy potato starch.

2. Ready-mixed batter under Claims 1 where waxy potato starch is present in an amount of 20 to 80% by mass.

3. Ready-mixed batter under Claims 1 or 2 which further contains at least one other starch species other than waxy potato starch in an amount of 10 to 80% by mass.

4. Any one of the ready-mixed batters under Claims 1 to 3 which...

5. A ready-mixed flour coating according to one of the claims 1 to 4, where the waxy potato starch contains 85% by mass or higher amylopectin.

6. A method for frying food consisting of a sequence of substrate coating steps with a ready-mixed flour coating according to one of the claims 1 to 5, and the coating and frying of the coated and coated substrate.

7. Fried food prepared by the method according to claim 6.