Modifier for fry batter, fry batter, and fried food

Abstract

To provide a modifier for a fry batter having a low viscosity in spite of containing starch in a high concentration, having a small oil absorption of a coating, imparting a light texture and capable of maintaining the texture for a long time, and to provide the fry batter.SOLUTION: A modifier for a fry batter, which is used for producing a fry batter containing (A) 40 to 60% by mass of starch and (B) 0 to 2.5% by mass of wheat protein, the modifier containing (C) 0.04 to 50% by mass of at least one emulsifier selected from the group consisting of enzymatically decomposed lecithin, a polyglycerol fatty acid ester having an HLB of 7 or more, and a sucrose fatty acid ester having an HLB of 7 or more, and (D) water.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a modifier for a fry batter, a fry batter, and a fried food product. [Background technology]

[0002] Breaded fried foods such as croquettes, pork cutlets, minced meat cutlets, and white fish are typically produced by dipping ingredients (food materials) in a frying batter primarily made of wheat flour, water, etc., followed by breadcrumbs and frying, resulting in a desired crispy texture. Tempura, fried chicken, fritters, and other fried foods are also produced by dipping ingredients in a frying batter made of a thinly dissolved wheat flour in dashi stock or water, followed by frying, resulting in a desired crispy texture. With the recent development of ready-to-eat meals, there are increasing opportunities to take home fried foods from stores in containers. However, issues remain, such as the loss of a light, crispy texture due to the transfer of moisture from the filling to the batter over time and the increase in moisture content of the batter caused by steam trapped in the container. In fried foods such as prepared foods and boxed lunches that are stored after frying, a deterioration in texture can reduce the product value and lead to unsold food. To avoid unsold food, the food must be discarded or fried more frequently, leading to increased waste and reduced workability. Therefore, there is a need to develop a fry batter that can maintain its texture during storage after frying.

[0003] Various technologies have been developed to maintain the texture of fried foods while they are stored in containers. Patent Document 1 discloses a method in which a fry batter containing wheat flour that has been subjected to moist heat treatment under specific conditions is used to maintain a good texture even after a certain period of time has passed since frying. Patent Document 2 discloses a method in which a batter mix containing wheat flour as the main ingredient and specific starch and thickening polysaccharides is used to maintain a good texture even after a certain period of time has passed since frying. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-291434 [Patent Document 2] Japanese Patent Application Laid-Open No. 2001-086930 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the method of Patent Document 1 has drawbacks in that the moist heat treatment is time-consuming, and the high wheat flour content in the fry batter results in a sticky texture due to the gluten in the wheat flour. The method of Patent Document 2, like Patent Document 1, also results in a sticky texture due to the high wheat flour content. In addition, the high concentration of powders such as starch in the fry batter results in a highly viscous fry batter, resulting in a thick coating. A thick coating maintains a crispy texture for a longer period of time, but has the drawback of resulting in a heavy texture due to the increased oil absorption by the coating.

[0006] Furthermore, conventional fried foods have problems such as an oily texture and high calorie intake due to the high fat content of the food due to the manufacturing method. Furthermore, the amount of oil absorbed by the batter during frying varies depending on the type of batter, and fried foods with a high oil absorption rate not only have the above-mentioned problems but also the problem of increased manufacturing costs. Therefore, there is a demand for a frying batter that can maintain a crispy texture for a long time without causing excessive oil absorption by the batter.

[0007] Therefore, an object of the present invention is to provide a modifier for fly batter that can produce a fly batter that contains a high concentration of starch but has a low viscosity, absorbs little oil in the coating, imparts a light texture, and can maintain that texture for a long period of time, and also to provide the fly batter. [Means for solving the problem]

[0008] The present invention includes the following [1] to [4]. [1] A modifier for a fried batter used for producing a fried batter containing (A) 40 to 60% by mass of starch and (B) 0 to 2.5% by mass of wheat protein, and containing (C) 0.04 to 50% by mass of one or more emulsifiers selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more, and (D) water. [2] A fried batter containing the fried batter modifier of [1] above, (A) 40 to 60 mass % of starch, and (B) 0 to 2.5 mass % of wheat protein. [3] A fried batter containing (A) 40 to 60% by mass of starch, (B) 0 to 2.5% by mass of wheat protein, and (C) 0.01 to 6% by mass of one or more emulsifiers selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more. [4] A fried food product obtained using the fry batter of [2] or [3] above. [Effects of the Invention]

[0009] The fly batter modifier of the present invention provides a fly batter that contains a high concentration of starch but has low viscosity, and the batter absorbs little oil, imparting a light texture that can be maintained for a long period of time. By uniformly dispersing the emulsifier in the fly batter, a fly batter with low viscosity can be produced despite its high starch content. The low viscosity of the fly batter allows for thin battering, resulting in the formation of a thin batter. Even with a thin batter, the high starch content in the fly batter ensures that starch particles are present in a high density in the batter layer after frying, suppressing water absorption in the batter layer. Therefore, fried foods stored in a container can maintain a light, crispy texture even over time.

[0010] Furthermore, while fly batter is typically produced using water at 5 to 25°C, the fly batter modifier of the present invention has good dispersibility in water, allowing for uniform mixing with short stirring times, thereby shortening production time. Uniform dispersion also has the advantage of preventing quality variations. Furthermore, in fly batters containing wheat flour, strong or prolonged stirring promotes gluten formation, resulting in a sticky batter texture. However, using ingredients with good dispersibility in water also has the effect of suppressing gluten formation and improving texture. DETAILED DESCRIPTION OF THE INVENTION

[0011] The fly batter modifier of the present invention is used for producing a fly batter containing (A) 40 to 60% by mass of starch and (B) 0 to 2.5% by mass of wheat protein, and contains (C) one or more emulsifiers selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more, and (D) water.

[0012] [(A) Starch] The starch used in the present invention is not particularly limited as long as it is a starch-containing raw material, but examples include unprocessed starches such as wheat starch, potato starch, corn starch, waxy corn starch, high-amylose corn starch, sweet potato starch, tapioca starch, sago starch, and rice starch; starch-containing substances such as corn flour and wheat flour; and starch-containing substances that have been etherified, esterified, crosslinked, oxidized, gelatinized, oil-treated, acid-treated, or enzyme-treated. These starches may be used alone or in any combination of two or more. Examples of starches that can be used in the present invention include corn starch Y[N] (corn starch manufactured by Sanwa Starch Co., Ltd.) and batter starch M2 (oil-processed starch manufactured by Matsutani Chemical Industry Co., Ltd.). Potato starch, corn starch, phosphate-crosslinked starch, and oil-processed starch are preferred.

[0013] In fried foods, applying a thin layer of batter to the dough has the advantage of reducing oil absorption during frying and resulting in a lighter texture. However, the crispy texture immediately after frying is easily lost when stored at room temperature for extended periods. Applying a thick layer of batter to the dough results in a crispier texture, even after extended storage. However, the drawback is that the batter absorbs more oil during frying, resulting in a heavier batter texture. Thus, maintaining a crispy texture and a lighter batter texture are in a trade-off relationship. Furthermore, regarding the relationship between starch concentration and viscosity in the batter, a low starch concentration results in a lower viscosity, allowing for a thinner batter to be applied to the dough. A high starch concentration results in a higher viscosity, allowing for a thicker batter to be applied to the dough, but this results in poor drainage and makes it difficult to achieve a uniform thickness. Furthermore, too high a starch concentration can prevent the starch and water from being mixed uniformly during batter production. The fly batter of the present invention is characterized by its low viscosity despite its high starch content. Because the fly batter of the present invention has a low viscosity, it can be applied thinly to the filling, and the amount of oil absorbed during frying is low, resulting in a light texture of the batter. Furthermore, because the starch particles are densely packed in the batter, moisture transfer from the filling or water vapor in the container to the batter is suppressed when the batter is stored in a container after frying, allowing a crispy texture to be maintained.

[0014] The starch content in the fry batter is 40 to 60% by mass, preferably 43 to 58% by mass, and more preferably 45 to 56% by mass. If the starch content is less than 40% by mass, the number of starch particles in the batter is small, and therefore, when the food is stored in a container after frying, moisture transfer from the mixture or water vapor in the container to the batter cannot be suppressed, and the effect of maintaining the texture of the fried food is reduced. If the content exceeds 60% by mass, the starch cannot be dispersed uniformly in water, making it impossible to produce a fry batter.

[0015] [(B) Wheat protein] The wheat protein used in the present invention is not particularly limited as long as it is a protein derived from wheat, and examples thereof include purified wheat protein, enzyme-decomposed protein, and proteins contained in hard flour, semi-hard flour, medium flour, weak flour, extra-weak flour, and heat-treated wheat flour.

[0016] The content of wheat protein in the frying batter is 0 to 2.5% by mass, preferably 0 to 2.3% by mass, and more preferably 0 to 2.0% by mass. When it exceeds 2.5% by mass, the frying batter becomes highly viscous, and the effects of reducing the oil absorption amount of the coating and imparting a light texture to the coating are reduced.

[0017] [(C) Emulsifier] The emulsifier of the present invention is one or more selected from the group consisting of enzymatically decomposed lecithin, polyglycerol fatty acid ester having an HLB of 7 or more, and sucrose fatty acid ester having an HLB of 7 or more.

[0018] <Enzymatically decomposed lecithin> The enzymatically decomposed lecithin used in the present invention is obtained by treating lecithin with an enzyme for modification and has a structure in which one fatty acid and a phosphate-base are bonded to the glycerol skeleton. The enzyme for treating lecithin is not particularly limited, and examples thereof include phospholipase A2 and the like. Further, powdered enzymatically decomposed lecithin obtained by powdering after enzyme treatment, enzymatically decomposed fractionated lecithin obtained by fractionation and purification, etc. may be used. These enzymatically decomposed lecithins may be used alone or in any combination of two or more. Examples of the enzymatically decomposed lecithin used in the present invention include Elmaxer A (Mitsubishi Corporation Life Science Co., Ltd.), SLP-White Lysol (Tsujido Oil Co., Ltd.), Resimarule EL (Riken Vitamin Co., Ltd.), and the like.

[0019] <Polyglycerol fatty acid ester having an HLB of​The polyglycerol fatty acid ester used in the present invention is one in which a fatty acid is bonded to polyglycerol formed by condensation of two or more glycerols. The HLB is 7 or more, more preferably 9 or more, and even more preferably 11 or more. The condensation number of glycerol is not particularly limited, but is preferably 2 to 20, more preferably 4 or more, and particularly preferably 6 or more. The fatty acid bonded to the polyglycerol fatty acid ester used in the present invention may be either a saturated fatty acid or an unsaturated fatty acid, but is preferably an unsaturated fatty acid such as oleic acid from the viewpoint of high dispersibility in water. The number of carbon atoms of the fatty acid is not particularly limited, but is preferably a fatty acid having 12 to 24 carbon atoms. These polyglycerol fatty acid esters may be used singly or in any combination of two or more. Examples of the polyglycerol fatty acid ester used in the present invention include Sansoft A-171E (Taiyo Kagaku Co., Ltd.: pentaglycerol monooleate, HLB 13.0), SY-Glyster TS-5S (Sakamoto Yakuhin Kogyo Co., Ltd.: hexaglycerol tristearate, HLB 7.4), Poem J-0021 (Riken Vitamin Co., Ltd.: decaglycerol monolaurate, HLB 16.0), and the like.

[0020] <Sucrose fatty acid ester with HLB of 7 or more> The sucrose fatty acid ester used in the present invention has an HLB of 7 or more, more preferably 9 or more, and even more preferably 11 or more. The number of carbon atoms in the fatty acid is not particularly limited, but is preferably a fatty acid having 12 to 24 carbon atoms. The fatty acid bonded to the sucrose fatty acid ester used in the present invention may be either a saturated fatty acid or an unsaturated fatty acid. These sucrose fatty acid esters may be used alone or in any combination of two or more. Examples of sucrose fatty acid esters used in the present invention include RYOTO Sugar Ester S-770 (manufactured by Mitsubishi Chemical Corporation: sucrose stearate, HLB 7.0), RYOTO Sugar Ester S-1170 (manufactured by Mitsubishi Chemical Corporation: sucrose stearate, HLB 11.0), RYOTO Sugar Ester P-1670 (manufactured by Mitsubishi Chemical Corporation: sucrose palmitate, HLB 16.0), and DK Ester SS (manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.: sucrose stearate, HLB 19.0).

[0021] The above emulsifier is more preferably a polyglycerol fatty acid ester having an HLB of 7 or more, or a sucrose fatty acid ester having an HLB of 7 or more.

[0022] Generally, enzyme-decomposed lecithin, polyglycerol fatty acid esters with an HLB value of 7 or higher, and sucrose fatty acid esters with an HLB value of 7 or higher are difficult to disperse in water due to their high melting points (e.g., in granular, bead-like, or highly viscous paste forms). Therefore, when these substances are directly added to a fly batter, which is typically produced at 5 to 25°C, they may become non-uniform even after stirring. Even for uniform dispersion, high-speed stirring or prolonged stirring is required. However, high-speed stirring can be difficult due to equipment limitations, and prolonged stirring can lead to reduced production efficiency. Furthermore, when wheat flour is added to a fly batter, such stirring promotes gluten formation, resulting in a poor texture of the batter. The fly batter modifier of the present invention contains the emulsifier described above. When added to a fly batter produced at 5 to 25°C, the modifier achieves uniform dispersion at a slower stirring speed and in a shorter time than when the emulsifier is directly added. Normally, a high starch content in a fly batter results in a high viscosity. However, the addition of the emulsifier described above results in a fly batter with a low viscosity, even with a high starch content. One or more emulsifiers selected from the group consisting of enzymatically decomposed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more may be added directly during the preparation of the fly batter, but are preferably added as fly batter modifiers in order to achieve uniform dispersion with slow stirring in a short time.

[0023] The content of the emulsifier in the fly batter modifier of the present invention is 0.04 to 50% by mass, preferably 0.5 to 40% by mass. If the content is less than 0.04% by mass, when the emulsifier is added to the fly batter, the effect of reducing the viscosity of the fly batter and the effect of imparting a light texture to the batter are reduced. If the content exceeds 50% by mass, the effect of good dispersibility in the fly batter is reduced and the batter has a strong emulsifier flavor.

[0024] [(D)Water] The fly batter modifier of the present invention contains water, which has the effect of enhancing the dispersibility of the emulsifier and its dispersibility in the fly batter.

[0025] The content of water in the fly batter modifier of the present invention is preferably 20 to 99.96% by mass. When the content is 20 to 99.96% by mass, good dispersibility in the fly batter is achieved.

[0026] In the fly batter modifier of the present invention, the mass ratio of (D) / (C) is preferably 1 to 3000, more preferably 1.5 to 1000, and even more preferably 2 to 100. When it is 1 to 3000, the dispersibility in the fly batter and the effect of maintaining the texture of the coating after storage in a container are improved.

[0027] [Method for manufacturing modifier for fly batter] The method for producing the modifier for fly batter is not particularly limited, but for example, it is produced by adding an emulsifier to water, stirring to dissolve, and then performing a homogenization process. The water temperature when dissolving the emulsifier is preferably equal to or higher than the melting point of the emulsifier used, specifically, 25 to 80°C. Increasing the water temperature allows the emulsifier to be dissolved more efficiently.

[0028] [Fly Batter] The fly batter of the present invention contains (A) 40 to 60% by mass of starch and (B) 0 to 2.5% by mass of wheat protein, and further contains the fly batter modifier of the present invention or (C) one or more emulsifiers selected from the group consisting of enzymatically hydrolyzed lecithin, polyglycerol fatty acid esters with an HLB of 7 or more, and sucrose fatty acid esters with an HLB of 7 or more. The fly batter of the present invention is in the form of a liquid or paste in which the above ingredients are dispersed in water. The fly batter is produced by adding water at 5 to 25°C and the above ingredients to a mixer such as a batter mixer and mixing until uniform. The water content (including (D) water) in the fly batter is preferably 39 to 60% by mass.

[0029] The viscosity of the fry batter is preferably 50 to 8000 mPa·s, more preferably 500 to 7000 mPa·s, and even more preferably 1000 to 6000 mPa·s at 20° C. This viscosity makes it possible to reduce the amount of oil absorbed by the batter.

[0030] The content of (C) one or more emulsifiers selected from the group consisting of enzymatically decomposed lecithin, polyglycerol fatty acid esters with an HLB of 7 or more, and sucrose fatty acid esters with an HLB of 7 or more in the fry batter of the present invention is 0.01 to 6% by mass. If the content is less than 0.01% by mass, the effect of reducing the viscosity of the fry batter is low, and the oil absorption of the batter and the effect of imparting a light texture to the batter are reduced. If the content exceeds 6% by mass, the relative decrease in the amount of water makes the fry batter highly viscous, and the batter has a strong emulsifier flavor.

[0031] In the fly batter modifier and fly batter of the present invention, the mass ratio of component (A) / component (C) is preferably 7 to 6000. When the mass ratio of component (A) / component (C) is 7 to 6000, the batter will have a low oil absorption amount, a light texture, and the texture of the batter will be well maintained after storage in a container.

[0032] [others] In addition to the above-mentioned components, the fly batter modifier and fly batter of the present invention can contain other additives used in fly batter, such as thickening polysaccharides, oils and fats, preservatives, pH adjusters, colorants, flavors, emulsifiers, etc. The water contained in the fly batter modifier and fly batter also includes the water contained in these additives.

[0033] [Fried foods] Fried foods produced using the fly batter of the present invention are not particularly limited, but examples include those in which breadcrumbs are used on the outside of the fly batter, such as croquettes, pork cutlets, and minced meat cutlets, and those in which the fly batter is the outermost layer, such as fried chicken and tempura. Fried foods in which the breadcrumbs are the outermost layer are produced by applying the fly batter to a mixture, followed by applying the breadcrumbs, and then frying. Fried foods in which the fly batter is the outermost layer are produced by applying the fly batter to a mixture, followed by frying. [Example]

[0034] The present invention will be described in more detail below with reference to examples in which the blending amounts are based on mass.

[0035] [Manufacturing modifiers for fried batter] (Modifier A) A fly batter modifier of the present invention was produced using the formulation shown in Table 1 by the following method. Specifically, 1900 g of water at 20°C and 100 g of enzymatically decomposed lecithin "Elmizer A" were added and heated to 70°C while stirring to dissolve. Then, while maintaining the temperature at 70°C, the mixture was homogenized (at a pressure of 16 MPa) using a homogenizer, and cooled to below 20°C to obtain the desired fly batter modifier.

[0036] (Modifiers B to L) Modifiers B to L were obtained according to the formulations shown in Table 1, similar to modifier A.

[0037] [Making fly batter (using fly batter modifier)] Example 1 A fly batter was produced using the formulation shown in Table 2 by the following method. 3 g of the fly batter modifier shown in Table 1 and 150 g of starch "Batter Starch M2" were mixed with 147 g of water at 20°C, and the mixture was stirred at 8000 rpm for 2 minutes in a homomixer to produce the fly batter. The fly batter was always produced so that its temperature was below 25°C.

[0038] (Examples 2 to 12, 24, Comparative Examples 1 to 8) In accordance with Example 1, the fried batters of Examples 2 to 12 and 24 and Comparative Examples 1 to 8 were produced with the formulations shown in Tables 2 and 3.

[0039] [Fry batter preparation (adding emulsifier directly to the batter)] Example 13 A fry batter was prepared using the formulation shown in Table 4 by the following method. 149.85 g of water at 20°C was mixed with 0.15 g of enzymatically hydrolyzed lecithin "Elmizer A" and 150 g of starch "Batter Starch M2," and the mixture was stirred at 8,000 rpm for 2 minutes in a homomixer to produce the fry batter. The temperature of the fry batter was always kept below 25°C during production.

[0040] (Examples 14 to 23, Comparative Examples 7 to 11) In accordance with Example 13, the fried batters of Examples 14 to 23 and Comparative Examples 7 to 11 were produced with the formulations shown in Tables 4 and 5.

[0041] In the examples and comparative examples, the dispersibility of the modifiers or emulsifiers for fly batter in water and the viscosity of the fly batter were evaluated as described below, and fried foods such as fried chicken and croquettes were produced and evaluated for flavor and texture.

[0042] (Dispersibility of modifiers or emulsifiers for fly batter in water) To 99.5 g of water at 20°C, the modifier for fly batter used in Examples 1 to 12 and Comparative Examples 2 to 6, or the emulsifier used in Examples 13 to 23 and Comparative Examples 7 to 11, was added so that the amount of emulsifier was 0.5 g, and the mixture was stirred at 400 rpm with a propeller. The stirring was stopped after 10 seconds and 5 minutes, and the mixture was judged to be uniform when it became transparent to the naked eye, and this was represented by X to ◎ as shown below. The results are shown at the bottom of Tables 1, 4, and 5. ◎: Becomes uniform in 10 seconds. ○: Becomes uniform in 10 seconds or more but less than 5 minutes. ×: Not homogenized after 5 minutes of stirring.

[0043] (fry batter viscosity) The viscosity of the fly batter was measured immediately after production at 20°C using a B-type viscometer with rotor No. 2, No. 3, or No. 4 depending on the viscosity, at a rotation speed of 12 to 60 rpm for 3 minutes.

[0044] [Manufacturing fried foods (fried chicken)] Chicken breast meat cut into 2 cm cubes (approximately 15 g) was coated with frying batter and then fried in rapeseed oil at 180°C for 8 minutes to produce a fried food (fried chicken). [Production of fried foods (croquettes)] The filling was made by peeling potatoes (May Queen) and heating 900g in a microwave oven at 600W for 9 minutes, then mashing them with a masher, adding 8g of salt, and mixing evenly. Then, 50g of the filling was cut into a 70mm diameter mold, coated with fry batter, and coated with breadcrumbs (commercially available raw breadcrumbs, 6-8mm). Then, fried in frying oil at 180°C for 4 minutes to produce a fried food product (croquette).

[0045] (Oil absorption amount) The batter was removed from the fried chicken or croquettes produced, and the oil was extracted according to "3-5. Acid Decomposition Method" in the Standard Tables of Food Composition in Japan, 2015 Edition (7th revision). Specifically, the batter was treated with hydrochloric acid and then dried. The oil was then extracted using diethyl ether. The amount of extracted oil was evaluated according to the following criteria, and the results are shown at the bottom of Tables 2 to 6. <Standard (fried chicken)> ◎: The amount of oil per fried food is less than 2.0g. ○: The amount of oil per piece of fried food is 2.0g or more and less than 4.0g. ×: The amount of oil per piece of fried food is 4.0g or more. <Standard (Croquette)> ◎: The amount of oil per piece of fried food is less than 8.0g. ○: The amount of oil per piece of fried food is 8.0g or more and less than 12.0g. ×: The amount of oil per piece of fried food is 12.0g or more.

[0046] (Flavor of the batter) The croquettes or fried chicken were then cooled at room temperature (20°C) for 10 minutes and subjected to a sensory evaluation of the flavor of the batter immediately after frying. Evaluation was performed by five panelists on a scale of 1 to 2, and the average of the five ratings was calculated. The average score was rounded to two decimal places and represented by an X or O as shown below, and the results are shown at the bottom of Tables 2 to 6. 2 points: No strange taste from emulsifiers is detected. 1 point: An odd taste originating from the emulsifier is detected. <Average score> ○: 1.5 or more and 2.0 or less. ×: 1.0 or more and less than 1.5.

[0047] (Texture of the batter) The croquettes or fried chicken thus produced were allowed to cool at room temperature for 30 minutes, then placed in a commercially available food pack (CP Chemicals Co., Ltd., 192 mm wide x 130 mm long x 31 mm deep, 12 mm high lid, made of OPS), sealed, and left at room temperature for 5 hours. The texture of the coating of the croquettes or fried chicken thus produced was evaluated sensorily immediately after frying and after storing in the food pack for 5 hours after frying. Evaluations were conducted by five panelists, who scored the crispiness, crispness, and heaviness due to oil of the coating of the fried food on a 3-point scale as shown below, and the average of the five panelists was calculated. The average scores, rounded to two decimal places, are represented by the symbols × to ◎ shown below, and the results are shown at the bottom of Tables 2 to 6. (1 Crispyness and crispness of the batter evaluation criteria) 3 points: Crispy and chewy compared to Comparative Example 1 immediately after frying. 2 points: The same crispness and crunchy texture as immediately after frying in Comparative Example 1 was felt. 1 point: The crispiness and chewiness were weaker than those of Comparative Example 1 immediately after frying. (2) Weight of batter evaluation criteria 3 points: The oil does not feel heavy compared to immediately after frying in Comparative Example 1. 2 points: The oil feels heavy, similar to that felt immediately after frying in Comparative Example 1. 1 point: The oil feels heavier than immediately after frying in Comparative Example 1. <Average score> ◎: 2.0 or more and 3.0 or less. ○: 1.5 or more and less than 2.0. △: More than 1.0 and less than 1.5. ×:1.0.

[0048] [Table 1]

[0049] [Table 2]

[0050] [Table 3]

[0051] [Table 4]

[0052] [Table 5]

[0053] [Table 6]

[0054] Details of the raw materials abbreviated in the table are as follows: Enzymatically hydrolyzed lecithin: "Elmizer A" (Mitsubishi Corporation Life Sciences Co., Ltd.) Hexaglycerin tristearate: "SY-GlysterTS-5S" (manufactured by Sakamoto Pharmaceutical Co., Ltd.), HLB 7.4) Pentaglycerin monooleate: "Sunsoft A-171E" (Taiyo Kagaku Co., Ltd.), HLB 13.0) Sucrose stearate: "Ryoto Sugar Ester S-970" (Mitsubishi Chemical Corporation), HLB 9.0) Sucrose palmitate: "Ryoto Sugar Ester P-1670" (Mitsubishi Chemical Corporation), HLB 16.0) Glyceryl diacetyl tartaric acid monostearate: "Sunsoft No. 641D" (Taiyo Kagaku Co., Ltd.), HLB 9.0 Distilled monoglyceride: "Emulgy MS Powder" (Riken Vitamin Co., Ltd.), HLB 4.3 Reduced starch syrup: Amameal (Mitsubishi Corporation Life Sciences Co., Ltd.) Cornstarch: "Cornstarch Y[N]" (manufactured by Sanwa Starch Co., Ltd.) Oil-processed starch: "Batter Starch M2" (Matsutani Chemical Industry Co., Ltd.) - Soft flour: "Nissin Flour" (Nissin Flour Milling Co., Ltd.) Guar gum: "Bistop D-20" (manufactured by San-ei Gen F.F.I. Co., Ltd.) Corn oil: "C Oil" (NOF Corporation)

[0055] Examples 1 to 24 in Tables 2, 4, and 6 show that the modifier for fly batter can be used to obtain a fly batter that contains a high concentration of starch but has low viscosity, absorbs little oil, and has a light texture that can be maintained for a long period of time, and that the fly batter can be obtained.Furthermore, as shown in Example 24 in Table 6, this was also effective for deep-frying chicken, where the fly batter is the outermost layer.

[0056] Furthermore, Examples 1 to 12 and 24, which used the fry batter modifiers in Tables 2 and 6, tended to have better dispersibility in water than Examples 13 to 23, in which the emulsifiers in Table 4 were added directly to the fry batter.

[0057] In contrast, Comparative Examples 1 to 11 in Tables 3 and 5 did not provide a good texture. Specifically, Comparative Examples 1, 2, and 7 contained less than 40% by mass of starch, resulting in insufficient durability of the batter texture over time. Comparative Examples 3-5, 8, 10, and 11 contained a low or no amount of one or more emulsifiers selected from enzymatically decomposed lecithin, polyglycerol fatty acid esters with an HLB of 7 or more, or sucrose fatty acid esters with an HLB of 7 or more. This resulted in a loss of fluidity in the fried batter, a high oil absorption by the batter, and no improvement in the batter texture. Comparative Examples 6 and 9 contained a high amount of enzymatically decomposed lecithin, polyglycerol fatty acid esters with an HLB of 7 or more, or sucrose fatty acid esters with an HLB of 7 or more, resulting in a strong emulsifier-derived flavor in the batter, making them unsuitable.

Claims

1. (A) used for producing a fried batter containing 40 to 60% by mass of starch and (B) 0 to 2.5% by mass of wheat protein; A modifier for a fried batter containing (C) 0.04 to 50% by mass of one or more emulsifiers selected from the group consisting of enzymatically decomposed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more, and (D) water.

2. A fly batter comprising the fly batter modifier according to claim 1, (A) 40 to 60% by mass of starch, and (B) 0 to 2.5% by mass of wheat protein.

3. A fried batter containing (A) 40 to 60% by mass of starch, (B) 0 to 2.5% by mass of wheat protein, and (C) 0.01 to 6% by mass of one or more emulsifiers selected from the group consisting of enzymatically decomposed lecithin, polyglycerol fatty acid esters having an HLB of 7 or more, and sucrose fatty acid esters having an HLB of 7 or more.

4. Fried food obtained using the fry batter according to claim 2 or 3.

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