Batter for coated fried foods

Abstract

To provide a batter capable of producing a fried food with coating in which ingredients are juicy and texture of the coating is not impaired. The present invention also provides a coated fried food fried with the batter, and an oil and fat composition for batter constituting the batter.SOLUTION: The batter contains a polyglycerol condensed ricinoleic acid ester, the coated fried food is obtained by frying the batter in oil, and the oil and fat composition for batter constitutes the batter.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a batter, a battered fried food, and an oil and fat composition for a batter. [Background technology]

[0002] Battered deep-fried foods such as tempura, fried chicken, and tonkatsu are popular as appetizing foods because the batter prevents the moisture from evaporating from the ingredients when deep-fried in high-temperature oil and also gives the batter a crispy texture. Generally, at home, deep-fried foods with batter are prepared using a batter (hereafter referred to as batter) made by dissolving commercially available tempura flour or fried chicken flour in water, or by coating the surface of the ingredients with flour, then dipping them in a batter whose main ingredients are flour, eggs, water, etc., then coating them with breadcrumbs, and then deep-frying them.

[0003] When using such batters to make deep-fried foods, the condition of the batter has a significant impact on the quality of the fried food. For example, if the batter is made thin in order to achieve a crispy texture, the batter will contain too much water, which can cause the batter to not adhere evenly to the ingredients, or if the batter is too thin, the moisture in the ingredients can evaporate too much, reducing the juiciness of the ingredients. On the other hand, if the batter is made less watery in order to achieve a juicy ingredient, the batter will become thicker, which can easily damage the texture of the batter. Food manufacturers have been conducting extensive research into batters that incorporate unique blends of powdered oils and emulsifiers to provide deep-fried foods with batters that allow ingredients to taste juicier while maintaining the crispy texture of the batter. For example, Patent Document 1 discloses a batter mix that uses powdered oils and fats containing oils, proteins, carbohydrates, and an emulsifier. Patent Document 2 also discloses an oil and fat composition for batters that contains an emulsifier with an HLB of 6 to 11. However, there has been a demand for further improvements in these batters with regard to the ingredients and the state of the batter in deep-fried foods with batter. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2022-185203 [Patent Document 2] JP 2000-333604 A Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, the present invention aims to provide a batter that can be used to produce a battered deep-fried food product in which the ingredients are juicy while the texture of the batter is not impaired. Another object of the present invention is to provide a battered deep-fried food product deep-fried using the batter and an oil and fat composition for the batter that constitutes the batter. [Means for solving the problem]

[0006] As a result of intensive research aimed at solving the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding a polyglycerol condensed ricinoleic acid ester to a batter, and have thus completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A batter containing 400 to 10,000 ppm by mass of polyglycerol condensed ricinoleate. (2) The batter according to (1), which contains 1 to 10% by mass of fat or oil. (3) A battered fried food product coated with the batter described in (1) or (2) and deep-fried. (4) A fat and oil composition for batter containing 1.0 to 20.0% by mass of a polyglycerol condensed ricinoleate. [Effects of the Invention]

[0008] The present invention provides a batter for deep-fried foods that can be deep-fried to keep the ingredients juicy without impairing the texture of the batter. The present invention also provides deep-fried deep-fried foods and an oil / fat composition for batter that constitutes the batter. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be illustrated in detail below. In this disclosure, A (numerical value) to B (numerical value) means A or more and B or less. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" or "more preferred." Furthermore, the descriptions of numerical ranges are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​in the examples can also be preferably used, regardless of expressions such as "preferred" or "more preferred."

[0010] The batter of the present invention contains polyglycerol condensed ricinoleic acid ester (hereinafter, sometimes referred to as PGPR). The method for producing the PGPR of the present invention is known, and for example, it can be obtained by an esterification reaction between ricinoleic acid, which is mainly obtained from castor oil, and polyglycerol. The polyglycerol portion of the PGPR is a mixture of multiple polyglycerols with different numbers of polymerized glycerols (degrees of polymerization), and can be expressed in terms of an average degree of polymerization. The average degree of polymerization of the polyglycerol can be calculated, for example, from the hydroxyl value of the mixture. The average degree of polymerization of the polyglycerol portion of the PGPR contained in the batter of the present invention is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0011] The PGPR used in the present invention may be a commercially available product. Examples of commercially available products that can be used appropriately include SY Glystar CR-310, CR-500, CR-ED, and CRS-75 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft No. 818DG, 818R, 818SK, and 818H manufactured by Taiyo Kagaku Co., Ltd., and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. Two or more types of PGPR may be used in combination. The content of PGPR in the batter of the present invention is preferably 400 to 10,000 ppm by mass, more preferably 450 to 6,000 ppm by mass, and even more preferably 500 to 5,000 ppm by mass. PGPR may also be contained in the batter as an oil-and-fat composition contained in the oils and fats described below. The content of PGPR in the oil-and-fat composition for batter of the present invention is preferably 1.0 to 20.0% by mass, more preferably 2.0 to 17.5% by mass, and even more preferably 3.0 to 15.0% by mass. When the PGPR content is within the above range, the off-taste of the emulsifier contained in the batter is hardly noticeable.

[0012] The batter of the present invention contains fats and oils, and the fats and oils contained therein include, for example, soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, etc. Furthermore, one or more of these fats and oils may be interesterified fats and oils, hydrogenated fats and oils, fractionated fats, etc. The oils and fats may be used alone or in combination of two or more thereof. The oils and fats are preferably liquid at 20°C, and examples thereof include soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, perilla oil, borage oil, olive oil, rice bran oil, and wheat germ oil.

[0013] The fat and oil content in the batter of the present invention is preferably 1.0 to 10.0% by mass, more preferably 1.0 to 7.5% by mass, and even more preferably 1.0 to 5.0% by mass.

[0014] The batter of the present invention is a liquid whose main ingredients are grains such as wheat flour, modified starch, and soybean flour, and water, and other ingredients.Apart from containing the PGPR of the present invention and fats and oils, commercially available grains may be used. The weight ratio of grain to water in the batter of the present invention is preferably 1.0:1.0 to 1.0:10.0, more preferably 1.0:2.0 to 1.0:7.5, and even more preferably 1.0:3.0 to 1.0:6.0. The fat and oil content in the batter of the present invention relative to 100 parts by mass of grain is preferably 5.0 to 20.0% by mass, more preferably 7.5 to 15.0% by mass, and even more preferably 8.0 to 10.0% by mass.

[0015] In addition to the above ingredients, the batter of the present invention may contain other additives such as antioxidants, emulsifiers, colorings, flavors, and the like that are used in ordinary batters.

[0016] The batter of the present invention can be prepared by a conventional method. For example, in the production of coated fried foods, the batter can be applied to ingredients and then breaded (breadcrumbs, etc.) on the outside, or the batter can be used as the outermost layer.

[0017] The battered fried food of the present invention is a battered fried food produced using the batter of the present invention. The battered fried food of the present invention is not particularly limited, but examples include those in which a breader (breadcrumbs, etc.) is used on the outside of the batter, such as croquettes, pork cutlets, and minced meat cutlets, and those in which the batter is the outermost layer, such as fried chicken and tempura. [Example]

[0018] The present invention will be explained in more detail below by showing examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0019] The raw materials used in this example are as follows: [PGPR] Hexaglycerin condensed ricinoleic acid ester (product name: Sunsoft 818H, abbreviated name: 818H, manufactured by Taiyo Kagaku Co., Ltd.) [Oils and fats] Canola oil: Nisshin Oillio Group Co., Ltd. "Nissin Canola Oil" [emulsifier] Emulsifier A: Monoglyceride (Riken Vitamin Co., Ltd. "Emulgy MU") Emulsifier B: Propylene glycol monooleate (Riken Vitamin Co., Ltd. "Rikemal PO-100V") [cereals] Tempura flour: Nisshin Flour Milling Co., Ltd. Welna "Delicious Tempura Flour" Batter mix: Nisshin Seifun Co., Ltd. Welna "Breading flour" Fried chicken powder: Nippon Shokken Holdings Co., Ltd. "Fried Chicken No. 1"

[0020] [Shrimp tempura production] The ingredients used were commercially available frozen shrimp that had been thawed, deveined, and stripped of tendons. The ingredients were dusted with flour, dipped in the batter listed in Table 1, and fried in 180°C oil for 2 minutes and 30 seconds. During the frying process, 2 ml of batter was added three times (flowering), and the shrimp tempura was obtained.

[0021] [Evaluation of the texture of shrimp tempura batter] The shrimp tempura produced as described above were evaluated by four expert panelists in terms of the state of the shrimp when eaten and the texture of the batter (crispyness) using the following rating criteria. (Shrimp condition scoring criteria) ◎: Very juicy and fresh 〇: Juicy, fresh △: Slightly hard, firm flesh ×: Hard and dry (Scoring criteria for batter texture) ◎: Very crisp and crunchy 〇: Very crispy and crunchy △: Crispy ×: Weak crispness and powdery

[0022] [comprehensive evaluation] The above evaluation results were comprehensively evaluated according to the following evaluation criteria. (Evaluation criteria) ◎: Both ratings are "◎" 〇: One of the two evaluations is "◎" and the other is "〇", or both evaluations are "〇" △: Either of the two ratings is "△" ×: Any evaluation is "×"

[0023] [Table 1]

[0024] As can be seen from Table 1, the shrimp tempura produced using batters containing 500 to 5000 ppm of PGPR (Examples 1 to 6) were battered fried foods in which the ingredients were juicy but the crispy texture of the batter was not compromised.

[0025] [Tonkatsu production] Pork loin (125 g / piece) was used as the filling. The filling was dusted with flour, dipped in the batter shown in Table 2, then coated with fresh breadcrumbs and fried in frying oil at 180°C for 4 minutes to obtain pork cutlets.

[0026] [Evaluation of the texture of fried food coating] The tonkatsu produced as described above was evaluated by four expert panelists for the state of the meat when eating the tonkatsu and the texture of the batter (tenderness and lightness) using the following scoring criteria. (Grading criteria for meat quality) ◎: Very moist and soft 〇: Moist and soft △: Slightly dry and hard ×: Hard and dry (Scoring criteria for batter texture) ◎: Light and no strain 〇: Weak luck △: Slightly rough ×: Strong and powdery

[0027] [comprehensive evaluation] The above evaluation results were comprehensively evaluated according to the following evaluation criteria. (Evaluation criteria) ◎: Both ratings are "◎" 〇: One of the two evaluations is "◎" and the other is "〇", or both evaluations are "〇" △: Either of the two ratings is "△" ×: Any evaluation is "×"

[0028] [Table 2]

[0029] As can be seen from Table 2, the pork cutlets produced using batters containing 787 ppm of PGPR (Examples 7 to 9) were battered fried foods in which the ingredients were juicy but the batter was not too firm and the texture was not compromised.

[0030] [Fried chicken production] The ingredients used were chicken breast meat, skin removed, cut into pieces of approximately 40 g each, immersed in the batter shown in Table 3 for 5 minutes, and fried in frying oil at 175°C for 4 minutes to obtain fried chicken.

[0031] [Evaluation of the texture of fried chicken batter] The fried chicken prepared as described above was evaluated by four expert panelists for the state of the meat when eaten and the texture (lightness) of the batter according to the following rating criteria. (Grading criteria for meat quality) 〇: Moist and soft ×: Hard and dry (Scoring criteria for batter texture) 〇: Crisp and light ×: Sticky and powdery

[0032] [comprehensive evaluation] The above evaluation results were comprehensively evaluated according to the following evaluation criteria. (Evaluation criteria) 〇: Both evaluations are 〇 ×: Any evaluation is "×"

[0033] [Table 3]

[0034] As can be seen from Table 3, the fried chicken produced using the batter containing 1560 ppm of PGPR (Example 10) was a battered fried food product in which the ingredients were juicy but the texture of the batter was not compromised.

Claims

1. A batter containing 400 to 10,000 ppm by mass of polyglycerol condensed ricinoleate.

2. 2. The batter according to claim 1, containing 1 to 10% by mass of fat or oil.

3. A battered fried food product obtained by frying the batter according to claim 1.

4. An oil and fat composition for batter containing 1.0 to 20.0 mass % of polyglycerol condensed ricinoleic acid ester.

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