Batter for deep frying

Abstract

The purpose is to retain moisture in the ingredients when the ingredients are coated with batter and fried, even when the fried food is stored chilled for a long period of time, thereby suppressing a decrease in the yield rate of the ingredients and providing a texture and satisfying eating experience similar to that of freshly fried food when consumed. [Solution] A batter for deep-frying, used to coat ingredients and prepare them in oil, wherein the batter contains linear oligosaccharides, branched oligosaccharides, and polysaccharide enzyme hydrolysates.

Description

Technical Field

[0001] The present invention relates to a batter liquid for fried foods for coating ingredients to adjust the oiliness.

Background Art

[0002] Fried foods obtained by coating the surface of ingredients with a batter liquid to adjust the oiliness have been widely loved as a common side dish since ancient times due to their texture and unique flavor that enhances the taste of the ingredients. However, when cooking fried foods at home, burns caused by oil splashing and oil stains around the stove occur, so recently there has been a tendency to avoid cooking fried foods in the home kitchen.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Under such circumstances, in recent years, the number of consumers who purchase fried foods cooked in stores or at the storefront and arranged at the storefront or sold in a chilled state without cooking them at home has been increasing. In particular, fried foods sold in a chilled state are generally heated using a microwave oven or the like at the storefront or at home and eaten. Since cooking is easy and they can be arranged on the dining table in a short time, the demand has been increasing in recent years.

[0005] Under such circumstances, as shown in Patent Document 1, the number of products that store and distribute and sell fried foods with adjusted oiliness in a chilled state is increasing year by year. And products stored in a chilled state and arranged at the storefront can be sold at the storefront for up to 96 hours after starting chilled storage immediately after cooking.

Means for Solving the Problems

[0006] However, as mentioned above, chilled fried foods suffer from problems such as a decrease in texture and satiety when eaten, as the chilling period lengthens, the weight of the ingredients themselves decreases due to the evaporation of moisture from the ingredients.

[0007] Therefore, in order to solve the above problems, this invention aims to provide a batter for deep-frying that can retain moisture in the ingredients well even when stored in a chilled state for a long period of time after deep-frying.

[0008] To solve the above-mentioned problems, the present invention relates to a batter liquid for deep-frying, which is used to coat ingredients and prepare them in oil, wherein the batter liquid for deep-frying contains linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates.

[0009] Furthermore, the above-mentioned batter for deep-frying may also contain protein and starch. By including protein and starch in the batter for deep-frying, the adhesion of the batter to the ingredients is improved, making it possible to reliably coat the entire ingredients with the batter. Therefore, it is possible to enhance the moisture retention effect of ingredients that have been fried using the batter.

[0010] In particular, it is preferable to use soy protein as the protein of this invention. By using soy protein in this way, it is possible to enhance the emulsifying effect of the batter for deep-frying. Therefore, it is believed that the adhesion between the deep-frying batter containing soy protein and the ingredients can be improved.

[0011] Furthermore, the starch may be phosphate-crosslinked starch.

[0012] Here, unprocessed starch gelatinizes and swells when water is added and heated and stirred. During this swelling process, the viscosity increases, making it difficult to achieve uniform viscosity in the batter, which may affect the adhesion of the batter to the fried food. On the other hand, in the case of phosphate-crosslinked starch, the hydroxyl groups of the starch crosslink, suppressing swelling. Therefore, when using a batter containing phosphate-crosslinked starch, it is possible to improve the adhesion between the ingredients and the coating in the fried food when the batter is applied to the ingredients and fried.

[0013] Furthermore, when sugars or proteins are added in a certain proportion to phosphate-crosslinked starch possessing these properties, the sugars or proteins become embedded within the phosphate-crosslinked starch. Therefore, the action of the sugars embedded within the phosphate-crosslinked starch prevents moisture from escaping from the ingredients when they are coated with a batter containing this phosphate-crosslinked starch and then fried. Thus, it is believed that the yield rate of the ingredients (weight of ingredients after frying / weight of ingredients before frying x 100 (%)) can be increased. [Effects of the Invention]

[0014] As described above, the present invention contains linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates. When ingredients are coated with the batter of the present invention and fried, the resulting fried food will have less moisture loss from the ingredients during frying compared to when the ingredients are coated with a batter that does not contain all or some of the three types of sugars. Therefore, significant weight loss of the ingredients after frying and during chilled storage is less likely to occur, resulting in a higher yield rate for the ingredients.

[0015] Therefore, even when stored in a chilled state after frying, it is possible to maintain a high yield rate of ingredients and good moisture retention in the ingredients for at least 96 hours, during which time they can be displayed in stores. As a result, when eaten, it is possible to obtain a texture and satisfying mouthfeel that is close to that of freshly fried food. [Brief explanation of the drawing]

[0016] [Figure 1] Microscopic cross-sectional image of the ingredients in a fried food dish using the batter from Example 1. [Figure 2] Microscopic cross-sectional image of the ingredients in a fried food dish using the batter from Comparative Example 7. [Modes for carrying out the invention]

[0017] The batter of the present invention requires linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates as essential components, but preferably may also contain water, protein, and starch in addition to the above sugars. Details of the sugars, protein, and starch of the present invention are described below.

[0018] <Sugars> Conventional batters commonly used contain one or two types of sugars. Therefore, the heating mechanism of fried foods coated with such conventional batters will be explained. First, when ingredients coated with batter are fried in oil, the water contained in the batter and ingredients is heated. As a result, steam is generated in the space between the batter and the surface of the ingredients, and this steam accumulates in that space. The heat from this steam then warms the ingredients.

[0019] As the ingredients are heated in this way, steam is generated from the entire ingredients, and this steam is released into the air as it passes through the batter layer. At the same time, the oil used for oiling gradually penetrates into the interior of the ingredients through the batter. As a result, a substitution of water and oil occurs within the ingredients, which is thought to reduce the moisture content of the ingredients after oiling.

[0020] On the other hand, as described above, the present invention contains linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates in the batter. Therefore, due to the molecular structures of these three sugars, a large amount of oil is contained in the surface layer of the ingredients, and it is thought that this oil forms a film that prevents the evaporation of moisture contained inside the ingredients.

[0021] Thus, it is considered that by retaining the oil and moisture of the ingredients inside, the juicy feeling can be maintained over a long period of time after frying. Therefore, even when the fried food oiled with the batter liquid of the present invention is stored in a chilled state, it can retain moisture well over a long period of about 96 hours and maintain a texture and eating feeling close to the freshly fried state.

[0022] Examples of the linear oligosaccharide of the present invention include maltose (disaccharide), maltotriose (trisaccharide), maltotetraose (tetrasaccharide), etc. Examples of the branched oligosaccharide of the present invention include isomaltose (disaccharide), isomaltotriose (trisaccharide), panose (tetrasaccharide), etc. Examples of the polysaccharide enzyme decomposition product include galactomannan enzyme decomposition product, etc.

[0023] <protein> There is no limitation on the type of protein used in the present invention, but it is particularly preferable to use soy protein or protein derived from whole eggs.

[0024] <starch> Examples of the starch used in the present embodiment include cross-linked starch with phosphoric acid, cross-linked starch with phosphoric acid monoesterification, wet heat-treated starch, hydroxy starch, acetylated starch, heat-treated starch, processed starch such as resistant starch, and unprocessed starch, etc. Among them, it is most preferable to use cross-linked starch with phosphoric acid.

[0025] Experiment 1: As described above, when the batter liquid containing all of the linear oligosaccharide, branched oligosaccharide, and polysaccharide enzyme decomposition product is applied to the ingredients and fried, the moisture is well retained in the ingredients even after frying, and this is considered to contribute to the maintenance of the juicy feeling of the ingredients. Therefore, in order to demonstrate this, an experiment was conducted to measure the yield rate of the ingredients after frying the ingredients coated with the batter liquid of the present invention.

[0026] Experiment 1 in this embodiment will now be described. The formulation of the batter used in Example 1 is shown in Table 1. In this embodiment, cross-linked phosphate starch is used as the starch. In this embodiment and the following embodiments, xanthan gum is used as a thickening agent.

[0027] Furthermore, as comparative examples to Example 1, experiments were conducted using two types of sugars from the above-mentioned linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates (Comparative Examples 1-3), one type of sugar from the above-mentioned sugars (Comparative Examples 4-6), and a product containing no sugars at all (Comparative Example 7). The mixing ratios (wt%) of each material in the batter solutions of Comparative Examples 1-7 are shown in Table 1.

[0028] [Table 1]

[0029] Next, the method for producing the above batter is described below. First, starch and protein are added to tap water and stirred for 1 minute, then sugars are added and stirred for 1 minute. After that, a thickener is added and stirred for 1 minute. The batter obtained as described above is kept in a 4°C atmosphere for about 1 to 2 hours.

[0030] Next, the method for manufacturing the fried food in this embodiment will be described below. Pork was used as the ingredient in this experiment. First, the batters from Example 1 and Comparative Examples 1-7 were applied to the ingredient, and breadcrumbs were then coated over the entire ingredient. Afterward, the ingredient was placed in cooking oil heated to 173°C and fried for 4 minutes. After this frying was complete, the fried food was removed from the oil and immediately stored in a chilled container.

[0031] Here, the weight of only the ingredients (excluding the batter) of the fried foods from Example 1 and Comparative Examples 1-7 was measured 2 hours and 96 hours after the oil preparation described above. The measurement results are shown in Table 2.

[0032] [Table 2]

[0033] In Table 2 and Table 4 below, the weight (g) of the ingredients before frying is indicated as "Before frying," the weight (g) after 2 hours of chilled storage after frying is indicated as "2 hours after frying," and the weight (g) after 96 hours of chilled storage after frying is indicated as "96 hours after frying." Furthermore, the ratio of the weight before frying to the weight after 2 hours of frying is indicated as the "Yield rate after 2 hours" (wt%), and the ratio of the weight before frying to the weight after 96 hours of frying is indicated as the "Yield rate after 96 hours" (wt%).

[0034] As a result of the above measurements, as shown in Table 2, for Example 1, the average yield rate of the ingredients was approximately 95 wt% and approximately 93 wt% at both 2 hours and 96 hours after oiling, respectively, and no significant weight loss of the ingredients after oiling was observed. On the other hand, for Comparative Examples 1 to 7, the average yield rate was significantly lower than that of Example 1 at both 2 hours and 96 hours after oiling, and it became clear that the weight of the ingredients after oiling was significantly lower than that of Example 1.

[0035] Furthermore, micrographs of cross-sections of fried foods using the batter solutions from Example 1 and Comparative Example 7 are shown in Figures 1 and 2.

[0036] Figures 1 and 2 show cross-sections of fried food ingredients. Figure 1 is a cross-section of the fried food ingredients using the batter of Example 1, and Figure 2 is a cross-section of the fried food ingredients using the batter of Comparative Example 7. As shown in Figure 1, the cross-sectional shape of the muscle fibers of the ingredients is clearly visible in the fried food of Example 1, indicating that the moisture content of the ingredients is well retained even after frying. On the other hand, in Figure 2, the cross-sectional shape of the muscle fibers of the fried food of Comparative Example 7 is not visible, indicating that the fibers are tightly packed together and crushed.

[0037] Based on the above results, it was demonstrated that when ingredients were coated with the batter solution of the present invention, which contains linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates, and then fried, the yield of the ingredients was high both 2 hours after frying and when stored in a chilled state for 96 hours thereafter, demonstrating that the moisture content in the ingredients was well retained. Therefore, fried foods using the batter solution containing linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates can maintain a texture and satisfying mouthfeel close to that of freshly fried food, even when stored in a chilled state for a long period of time after frying.

[0038] Experiment 2: Next, experiments were conducted on the yield rate of ingredients before and after oil preparation using batter solutions containing linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates, with some containing protein and starch and others containing neither protein nor starch, in the same manner as in Experiment 1 above.

[0039] Examples 1 and 2 are batter solutions containing linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates, as well as both protein and starch, while Example 3 is a batter solution containing linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates, but without protein or starch.

[0040] Furthermore, the batter in Example 1 uses phosphate-crosslinked starch as the starch, while the batter in Example 2 uses unprocessed starch as the starch. In the formulations of Examples 1 to 3, the content of linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates relative to the total amount of batter was the same in all cases. The mixing ratios (wt%) of each material in the batters of Examples 2 and 3 are shown in Table 3.

[0041] [Table 3]

[0042] The methods for producing the batter in Examples 2 and 3, the methods for producing fried food using the batter in Examples 2 and 3, and the types of ingredients are the same as in Experiment 1. The weight change of only the ingredients (excluding the batter) in Examples 2 and 3 after chilling for 2 hours after frying was measured in the same manner as in Experiment 1. The measurement results for Experiment 2 are shown in Table 4.

[0043] [Table 4]

[0044] From the measurement results of Experiment 2 and Example 1 of Experiment 1, it was found that using the batter liquids of Example 1 and Example 2 resulted in a significantly higher average yield after frying compared to Example 3. From these results, it became clear that the batter liquid of the present invention, by containing linear oligosaccharides, branched oligosaccharides, and polysaccharide enzymatic hydrolysates, as well as protein and starch, can further enhance the moisture retention effect in the ingredients even after frying.

[0045] Furthermore, based on the results obtained in Experiments 1 and 2 above, we compared the yield rate of the ingredients after 2 hours of frying in Example 1, which used phosphate-crosslinked starch as the starch, and in Example 2, which used unprocessed starch. As a result, the average yield rate of fried food using the batter in Example 1 was approximately 95 wt%, while the average yield rate of fried food using the batter in Example 2 was approximately 90 wt%, clearly indicating that Example 1 had a higher average yield rate of ingredients. From these results, it became clear that using phosphate-crosslinked starch instead of unprocessed starch can further enhance the effect of retaining moisture in the ingredients after frying.

Claims

1. A batter for deep-frying, used to coat ingredients and prepare them in oil, characterized by containing a linear oligosaccharide, a branched oligosaccharide, and a polysaccharide enzyme hydrolysate.

2. The batter for deep-frying according to claim 1, characterized in that the batter for deep-frying contains protein and starch.

3. The batter liquid for deep-frying according to claim 2, characterized in that the starch is phosphate-crosslinked starch.

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