Batter liquid mixture

Abstract

A batter liquid mixture containing processed starch and containing 0.1 to 0.8% by mass of glucomannan and 0.1 to 0.8% by mass of xanthan gum.

Description

Technical Field

[0001] This invention relates to a mixture of batter liquids used as coating materials for fried foods. Background Technology

[0002] Fried foods with a batter coating are foods made by coating ingredients with a batter material and then frying them. Sometimes, a liquid batter material, also known as a batter liquid, is used as the batter material. The batter liquid is often a liquid obtained by dissolving wheat flour or starch in water or other aqueous solutions. Fried foods with breadcrumbs are a type of fried food made using a batter liquid. Breadcrumb-coated fried foods are typically made by coating the surface of the food with a batter liquid, then attaching breadcrumbs to it to form a fried dough, and finally frying the dough. By covering the food with the batter liquid, the flavor of the food can be locked in during frying, and the food can be heated in a steaming-like manner. In addition, the batter liquid also acts as a binder to hold the breadcrumbs to the food.

[0003] Improvements related to coating materials for fried foods have been proposed. Patent Document 1 describes a coating composition for fried foods containing insoluble particulate matter, one or more thickening polysaccharides selected from gluconolactone, xanthan gum, guar gum, gyloid, pullulan, and carrageenan, and high-protein powder particles. It also describes that by using this composition, the crispness of the fried coating is increased, and its degradation over time is reduced. Patent Document 2 describes a batter mixture for fried foods containing reversible coagulating raw materials selected from gelatin, agarose, carrageenan, gellan gum, xanthan gum, and hyaluronic acid, and irreversible thermal coagulating raw materials selected from egg white powder, whey protein powder, soy protein powder, and wheat protein powder. It also describes that by using this batter mixture, fried foods with good texture can be produced. Patent Document 3 describes a batter mixture powder containing wheat flour, processed starch, one selected from cellulose and powdered oil, and one selected from glucomannan and konjac flour. It also describes how this mixture powder improves the adhesion of the coating material to the food, inhibits moisture seepage from the food, and provides fried foods with a coating that has an excellent crispness. Patent Document 4 describes the use of a batter containing glucomannan, xanthan gum, and low-gluten flour to manufacture fried fruit foods.

[0004] Existing technical documents Patent documents Patent Document 1: Japanese Patent Application Publication No. 2002-051718 Patent Document 2: Japanese Patent Application Publication No. 2018-143244 Patent Document 3: Japanese Patent Application Publication No. 2023-074795 Patent document 4: Japanese Patent Application Publication No. 8-280352. Summary of the Invention

[0005] The problem the invention aims to solve The properties of the batter affect the quality of fried foods. For example, in the case of breaded fried foods, a higher batter concentration (powder content) results in better breadcrumb adhesion to the food, but the coating becomes thicker, potentially leading to a hard or sticky texture. Lowering the batter concentration improves these issues, but a lower concentration makes the breadcrumbs more prone to peeling off. Furthermore, breaded fried foods made with a low-concentration batter exhibit increased crispness and improved texture immediately after frying, but moisture from the food tends to migrate to the breadcrumbs, leading to a decrease in crispness during storage.

[0006] This invention provides a breadcrumb-coated fried food that retains its crispness and prevents the breadcrumbs from peeling off.

[0007] Methods for solving problems The inventors have discovered that by using a batter prepared from a mixture containing processed starch and specific amounts of glucomannan and xanthan gum, it is possible to inhibit breadcrumb peeling in fried foods with breadcrumbs and maintain the crispness of the coating.

[0008] In this invention, the following embodiments are provided as representative implementations.

[0009] [1] A mixture for use in a batter, comprising processed starch and containing 0.1 to 0.8% glucomannan and 0.1 to 0.8% xanthan gum by mass.

[0010] [2] The mixture for the batter according to [1], wherein the mass ratio of the aforementioned glucomannan to xanthan gum is 1:5 to 5:1.

[0011] [3] The mixture for use in the batter according to [1] or [2], wherein the aforementioned processed starch is selected from one or more of acetylated starch and phosphate cross-linked starch.

[0012] [4] The mixture for use in the batter according to any one of [1] to [3], wherein the content of the aforementioned processed starch is 70 to 99.8% by mass.

[0013] [5] A batter mixture according to any one of [1] to [4], wherein the batter is a batter for fried foods with breadcrumbs.

[0014] [6] A batter for fried foods, which is a mixture of 100 parts by weight of the batter mixture described in any one of [1] to [5] and 200 to 500 parts by weight of an aqueous liquid.

[0015] [7] According to the batter liquid described in [6], wherein the aforementioned fried food is a fried food with breadcrumbs.

[0016] [8] A method for manufacturing fried foods, comprising: Make the batter described in [6] adhere to the ingredients; and The food coated with the batter is deep-fried.

[0017] [9] The method according to [8] further includes: attaching breadcrumbs to the food with the batter before frying.

[0018] Invention Effects By using the batter mixture of the present invention, it is possible to produce breadcrumb-coated fried foods with minimal breadcrumb peeling, a good appearance, and a crispy coating that is maintained not only immediately after cooking but also after storage. Detailed Implementation

[0019] The batter mixture provided in this invention (hereinafter also referred to as "the mixture of this invention") is used as a material for batter mixtures for fried foods. The mixture of this invention is prepared by mixing with an aqueous liquid to form a batter mixture.

[0020] The mixture of the present invention contains processed starch. The type of raw starch for this processed starch is not particularly limited, and examples include corn starch, glutinous corn starch, tapioca starch, potato starch, wheat starch, rice starch, etc. Any one of these starches can be used as the raw starch, or any combination of two or more can be used. Corn starch or tapioca starch is preferred, and tapioca starch is more preferred. The processing of the raw starch is not particularly limited as long as it is acceptable for food use, and examples include esterification such as acetylation, etherification, cross-linking, oxidation, oil processing, etc., and any one or more combinations of these. Acetylation, cross-linking, oil processing, or combinations thereof are preferred. The processed starch is preferably selected from one or more of acetylated starch and phosphate-crosslinked starch. The processed starch can be prepared from unprocessed raw starch using conventional methods, or commercially available products can be used.

[0021] The content of the aforementioned processed starch in the mixture of the present invention is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 85% by mass or more in the total amount of the mixture. If the content of the processed starch in the mixture of the present invention is low, the appearance (i.e., breadcrumb peeling) or texture (i.e., reduced hardness, stickiness, and crispness over time) of the breaded fried food may not be sufficiently improved. On the other hand, if the content of the processed starch in the mixture of the present invention is too high, for example, the quality of the breaded fried food may still not be sufficiently improved due to insufficient content of glucomannan and xanthan gum (described later). Therefore, the content of the aforementioned processed starch in the mixture of the present invention is preferably 99.8% by mass or less, more preferably 99.5% by mass or less, and even more preferably 99% by mass or less in the total amount of the mixture.

[0022] The mixture of the present invention also contains glucomannan. Glucomannan is a water-soluble polysaccharide contained in the tuber of konjac. Glucomannan solutions have the property of gelling upon heating or by adding a coagulant. The glucomannan used in the present invention can be used without particular restriction as long as it is suitable for edible use, and commercially available products can also be used.

[0023] The mixture of the present invention also contains xanthan gum. Xanthan gum is a water-soluble polysaccharide produced by microorganisms. The xanthan gum solution has the property of gelling by cooling after heating or by adding a coagulant. The xanthan gum used in the present invention can be used without particular restriction as long as it is suitable for consumption, and commercially available products can also be used.

[0024] The content of the aforementioned glucomannan in the mixture of the present invention is preferably 0.1 to 0.8% by mass, more preferably 0.2 to 0.6% by mass, in the total amount of the mixture. Furthermore, the content of the aforementioned xanthan gum in the mixture of the present invention is preferably 0.1 to 0.8% by mass, more preferably 0.2 to 0.6% by mass, in the total amount of the mixture. By including glucomannan and xanthan gum in the above-mentioned amounts, the mixture of the present invention can improve the appearance (i.e., breadcrumb peeling) and texture (i.e., the hardness, stickiness, and reduced crispness of the coating over time) of breadcrumb-coated fried foods. Furthermore, the content ratio (glucomannan:xanthan gum) of the glucomannan to xanthan gum in the mixture of the present invention is preferably 1:5 to 5:1 by mass, more preferably 1:3 to 3:1, and even more preferably in the range of 1:2 to 2:1. When the mixture of the present invention includes glucomannan and xanthan gum in the above-mentioned proportions, the effect of improving the appearance and texture of the aforementioned breadcrumb-coated fried foods is further enhanced.

[0025] In addition to the aforementioned processed starch, glucomannan, and xanthan gum, the mixture of the present invention may also contain other ingredients commonly used in coating materials for fried foods. Examples of such other ingredients include, for instance, cereal flours such as wheat flour; unprocessed starch; sugars; proteins; oils; leavening agents; thickeners other than glucomannan and xanthan gum; seasonings such as salt, soy sauce, fermented seasonings, and amino acids; spices; flavorings; nutrients such as vitamins; and coloring materials. One or more of these other ingredients may be used, depending on the type of fried food. The content of these other ingredients is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less.

[0026] The mixture of the present invention can be manufactured by mixing the aforementioned processed starch, glucomannan, and xanthan gum, as well as other ingredients as needed. The mixture of the present invention is in powder form. The mixture of the present invention can be used to prepare batter for fried foods. The mixture of the present invention can be used immediately after manufacture to prepare batter, or it can be stored and used as needed. The mixture of the present invention is in powder form at room temperature (15~25°C), and its equilibrium moisture content is in the same range of 10~15% by mass as conventional batter mixtures, therefore, it can be stored in powder form for a long time.

[0027] A batter is prepared by mixing the mixture of the present invention with an aqueous liquid. The aqueous liquid is not particularly limited to any liquid that can be used as a batter material, and examples include, for instance, water, well water, acidic water, and alkaline water. The amount of this aqueous liquid added relative to the mixture of the present invention is 200 to 500 parts by weight relative to 100 parts by weight of the mixture. The mixture of the present invention is preferably used to prepare a thin batter (i.e., a batter with low powder content or high water content). By preparing a thin batter using the mixture of the present invention, the advantages of conventional thin batters, namely, improved breadcrumb crispness, are obtained. On the other hand, the disadvantages of conventional thin batters, such as breadcrumb peeling and decreased breadcrumb texture after a period of time, are improved by using the mixture of the present invention. Therefore, in the present invention, it is preferable to prepare the batter by mixing 100 parts by weight of the mixture of the present invention with 300 to 500 parts by weight, more preferably 330 to 450 parts by weight, of an aqueous liquid.

[0028] The viscosity of the paste prepared using the mixture of the present invention, as measured by a rotational viscometer at a temperature of 20°C, is preferably 500-5000 mPa·s, more preferably 1000-5000 mPa·s, even more preferably 2000-4400 mPa·s, and even more preferably 2500-4290 mPa·s. In this specification, the viscosity of the paste refers to the viscosity measured using a rotational viscometer at a temperature of 20°C and a rotor rotation speed of 12 rpm. Even though the paste prepared using the mixture of the present invention is thin, it still exhibits the aforementioned high viscosity.

[0029] The batter of the present invention can be used to manufacture coated fried foods following the same steps as conventional batter. Therefore, the steps of manufacturing coated fried foods using the batter of the present invention include: adhering the batter of the present invention to the food ingredients; and frying the food ingredients with the batter adhering to them.

[0030] The ingredients used in the manufacture of the aforementioned coated fried foods are not particularly limited, and examples include, for instance, meats such as chicken, pork, beef, sheep, and goat; processed meat products such as sausages, ham, and bacon; seafood such as squid, shrimp, and horse mackerel, and processed seafood products such as fish paste; and vegetables. Depending on the need, the ingredients may be pre-seasoned or coated with powder before the batter of the present invention is applied.

[0031] Preferably, for the food ingredient coated with the batter of the present invention, another coating material is further attached. This other coating material is preferably breadcrumbs. For example, by attaching the batter of the present invention to the food ingredient, and then attaching breadcrumbs thereon to create a frying prep piece, and frying the frying prep piece, breadcrumb-coated fried foods such as pork cutlets and croquettes can be produced. Alternatively, without using breadcrumbs, by attaching the batter to the food ingredient to create a frying prep piece, and then frying the frying prep piece, bread-coated fried foods such as tempura, karaage, and fried chicken can be produced. The method of attaching the batter or breadcrumbs to the food ingredient and the frying step of the frying prep piece can be performed according to conventional procedures.

[0032] Next, in order to illustrate the present invention in more detail, embodiments and comparative examples will be given for explanation, but the present invention is not limited to the following embodiments. Example

[0033] (Experimental Example 1) (1) Preparation of mixture for batter Mix the ingredients according to the proportions shown in Table 1 below to prepare the batter mixture.

[0034] (2) Preparation of batter The batter prepared in (1) above is mixed with 100 parts by weight of the mixture and 350 parts by weight of water and stirred to prepare the batter. The viscosity of the prepared batter is determined by the following viscosity measurement method.

[0035] (Viscosity measurement method) The temperature of the batter was set to 20°C, and the viscosity was measured using a Type B viscometer (model BM: TOKIMEC) at a rotor speed of 12 rpm.

[0036] (3) Preparation of fried pork cutlet For pork tenderloin (1 slice, 120g, 1cm thick), 30g of the batter prepared in (2) above was applied to the entire surface, then coated with breadcrumbs and deep-fried in salad oil heated to 175°C for 4 minutes to make pork cutlets. After cooling the pork cutlets to room temperature (approximately 25°C), they were placed in a plastic container, covered, and stored at room temperature for 5 hours. The appearance and taste of the stored pork cutlets were evaluated without reheating. The evaluation was conducted by 10 trained panel members according to the following evaluation criteria, and the average score of the 10 evaluations was calculated. As a reference example, pork cutlets were made using a common batter prepared by mixing 100 parts by weight of low-gluten wheat flour with 350 parts by weight of water, following the same steps as above, and evaluated. The results are shown in Table 1.

[0037] <Evaluation Criteria> (Appearance: Breadcrumbs removed) 5 points: The breadcrumbs are evenly adhered to the entire surface, which is extremely good.

[0038] 4 points: Less than 10% of the surface has areas where breadcrumbs are about to peel off, but they are generally evenly adhered to the whole surface, which is good.

[0039] 3 points: There are breadcrumbs that are about to peel off in more than 10% but less than 25% of the surface, but the condition is not problematic.

[0040] 2 points: More than 25% but less than 50% of the surface area has breadcrumbs that are about to peel off or have already peeled off, which is unacceptable.

[0041] 1 point: More than 50% of the surface has areas where breadcrumbs are about to peel off or have already peeled off, which is extremely poor.

[0042] (The crispness of the breadcrumbs) 5 points: Crispy, with a crunchy texture, extremely good.

[0043] 4 points: Crispy, good.

[0044] 3 points: Slightly lacking in crispness, but in a good condition.

[0045] 2 points: Slightly soft or slightly hard, lacking the crispness of teeth, poor.

[0046] 1 point: High softness or hardness, no tooth brittleness, extremely poor.

[0047] (The sticky coating under the breadcrumbs) 5 points: Absolutely no stickiness, extremely good.

[0048] 4 points: Not very sticky, good.

[0049] 3 points: It feels slightly sticky, but there are no problems.

[0050] 2 points: It feels sticky and slippery, which is not good.

[0051] 1 point: Strongly sticky and slippery feeling, extremely unpleasant.

[0052] (The firmness of the breadcrumbs) 5 points: Soft, easy to chew, extremely good.

[0053] 4 points: Slight resistance is felt, but it is easy to chew, good.

[0054] 3 points: Slightly hard, but in a problem-free state.

[0055] 2 points: Hard, slightly difficult to chew, poor.

[0056] 1 point: Too hard or feels hard and sticky, and difficult to chew, extremely poor.

[0057] [Table 1] .

[0058] (Experimental Example 2) Following the same procedures as in Experimental Example 1, except that the amounts of glucomannan and xanthan gum were varied as shown in Table 2, a batter mixture was prepared. Using the resulting batter mixture, fried pork chops were prepared following the same procedures as in Experimental Example 1, and the results were evaluated. The results are shown in Table 2.

[0059] [Table 2] .

[0060] (Experimental Example 3) Following the same procedures as in Experimental Example 1, except that the mass ratio of glucomannan and xanthan gum was varied as shown in Table 3, a batter mixture was prepared. Using the resulting batter mixture, fried pork chops were prepared and evaluated following the same procedures as in Experimental Example 1. The results are shown in Table 3.

[0061] [Table 3] .

[0062] (Experimental Example 3) Following the same steps as in Experimental Example 1, except that the content of processed starch was varied as shown in Table 4, a batter mixture was prepared. Using the resulting batter mixture, fried pork chops were prepared and evaluated following the same steps as in Experimental Example 1. The results are shown in Table 4. It should be noted that the results of Preparation Example 3 are also recorded in Table 4.

[0063] [Table 4]

Claims

1. A mixture for use in a batter, comprising processed starch and containing 0.1-0.8% glucomannan and 0.1-0.8% xanthan gum by mass.

2. The mixture for use in the batter according to claim 1, wherein, The mass ratio of glucomannan to xanthan gum is 1:5 to 5:

1.

3. The mixture for use in the batter according to claim 1, wherein, The processed starch is selected from one or more of acetylated starch and phosphate cross-linked starch.

4. The mixture for use in the batter according to claim 1, wherein, The processed starch content is 70-99.8% by mass.

5. The mixture for use in the batter according to claim 1, wherein, The batter is a breadcrumb-coated batter for fried foods.

6. A batter for fried foods, comprising 100 parts by weight of the batter mixture according to any one of claims 1 to 5 and 200 to 500 parts by weight of an aqueous liquid.

7. The batter according to claim 6, wherein, The fried food is a fried food with breadcrumbs.

8. A method for manufacturing fried foods, comprising: Make the batter liquid of claim 6 adhere to the food ingredients; as well as The food coated with the batter is deep-fried.

9. The method of claim 8, further comprising: Before frying, breadcrumbs are applied to the food coated with the batter.

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