Water-soluble batter mix

Abstract

To provide a water-dissoluble mix for batter-frying that allows easy production of battered food with a good texture.SOLUTION: A water-dissoluble mix for batter-frying contains wheat flour 15-30 mass%, at least one selected from oxidized starch and acid-treated starch 10-40 mass%, and at least one selected from wheat starch and sorghum powder 10-40 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a water-soluble mix for frying breading. [Background technology]

[0002] Battered deep-fried foods are deep-fried foods made by coating ingredients with a batter and deep-frying them. The batter materials used in the production of battered deep-fried foods can be broadly classified into two types: those that are applied to ingredients in powder form (so-called "sprinkled type"), and those that are mixed with liquid to prepare a batter and then applied to ingredients (so-called "water-soluble type").

[0003] Generally, a coating material of the smear type forms a coating with a relatively thin and light texture, while a coating material of the water-soluble type forms a coating with a relatively thick and chewy texture. Furthermore, in the case of fried foods made with a coating material of the water-soluble type, the ingredients wrapped in the coating have a moist flavor, like they have been steamed, and the flavor of the ingredients matches well with the thick and chewy texture of the coating. On the other hand, fried foods made with a coating material of the water-soluble type tend to have a hard coating that is difficult to chew or a heavy texture.

[0004] Various improved technologies have been proposed for water-soluble coating materials for deep-frying. Patent Document 1 describes a water-soluble deep-frying mix that does not contain unmodified underground starch but contains etherified cross-linked potato starch and phosphate cross-linked starch, and that can produce deep-frying food with an uneven appearance and a crispy texture. Patent Document 2 describes a water-soluble deep-frying mix that contains specific amounts of wheat flour, oxidized starch, phosphate cross-linked starch, and baking soda, and that can produce deep-frying food with a good appearance and texture and little deterioration over time. Patent Document 3 describes a deep-frying coating material that contains specific ratios of wheat flour, oxidized starch, and swelling-controlled starch, and that can form a coating that is crispy, easy to bite, and less oily. Patent Document 4 describes a water-soluble mix for Tatsuta-age, which contains specific amounts of one or more types selected from oxidized starch and acid-treated starch, one or more types selected from phosphate-crosslinked tapioca starch and phosphate-crosslinked potato starch, and an emulsifier, and which can be used to produce Tatsuta-age that has a good appearance and texture even after a long time has passed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2009-72128 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-223119 [Patent Document 3] Japanese Patent Application Laid-Open No. 2011-254785 [Patent Document 4] International Publication No. 2018 / 151242 Summary of the Invention [Problem to be solved by the invention]

[0006] While conventional water-soluble coating materials can form a thick coating with a chewy texture, the quality is insufficient, as the coating is too hard or heavy in texture, and does not melt easily in the mouth. If the coating liquid attached to the ingredients can be dispersed appropriately during frying, a brittle coating with a good melt-in-the-mouth texture can be formed, but such a process requires skill.

[0007] To provide a water-soluble mix for deep-frying breading, which can easily produce deep-frying breading having a batter that has a hard and chewy texture, yet is brittle enough to be easily crumbled, and melts easily in the mouth. [Means for solving the problem]

[0008] The present inventors have discovered that by combining wheat flour, one or more starches selected from oxidized starch and acid-treated starch, and one or more starches selected from wheat starch and sorghum flour in specific amounts, it is possible to produce battered deep-fried foods with a hard and chewy texture, yet with a brittle texture that crumbles easily and has a coating that melts easily in the mouth, through a simple procedure.

[0009] Therefore, the present invention provides a water-soluble mix for frying breading, which contains 15 to 30% by mass of wheat flour, 10 to 40% by mass of one or more starches selected from oxidized starch and acid-treated starch, and 10 to 40% by mass of one or more starches selected from wheat starch and sorghum flour. [Effects of the Invention]

[0010] The water-soluble batter mix of the present invention can be used to produce battered fried foods with a unique batter texture that is both firm and chewy, yet easily crumbly and melts easily in the mouth. Furthermore, the water-soluble batter mix of the present invention can be easily produced by dissolving it in a liquid, applying it to ingredients, and then frying the ingredients, without the need for skilled techniques such as sprinkling batter liquid during frying. DETAILED DESCRIPTION OF THE INVENTION

[0011] The water-soluble batter mix of the present invention contains wheat flour, one or more starches selected from oxidized starches and acid-treated starches, and one or more starches selected from wheat starch and sorghum flour, each in a predetermined amount.

[0012] As used herein, the term "water-soluble batter mix" refers to a mix used to prepare a liquid or paste-like batter (coating liquid) for deep-frying when mixed with a liquid such as water. Deep-fried foods are produced by applying the batter liquid to ingredients and deep-frying them. Therefore, more specifically, the term "water-soluble batter mix" refers to a mix used to produce deep-fried foods by mixing a mix with a liquid such as water to prepare a liquid or paste-like batter (coating liquid), and then applying the batter liquid to ingredients and deep-frying them. The water-soluble batter mix of the present invention (hereinafter also referred to as the "mix of the present invention") can be used as a water-soluble batter material, i.e., by preparing the batter liquid and then applying it to ingredients, a batter with a unique texture that is firm and chewy yet crumbly can be formed. When the mix of the present invention is used as a coating material for coating, a batter with the unique texture described above cannot be obtained.

[0013] "Battered fried foods" produced using the mix of the present invention refer to fried foods produced by applying a batter prepared from the mix of the present invention to an ingredient and then deep-frying the ingredient. Examples of such fried foods include fried chicken, tempura, and fritters. Also included in the "battered fried foods" produced using the mix of the present invention are fried foods produced by applying a batter prepared from the mix of the present invention to an ingredient, then coating the ingredient with breading (breadcrumbs, etc.), and deep-frying the ingredient, as long as a batter with the unique texture described above is formed under the breading layer. Examples of such fried foods include breaded fries such as tonkatsu and croquettes.

[0014] The oxidized starch used in the present invention is a modified starch obtained by oxidizing starch with an oxidizing agent such as sodium hypochlorite or hydrogen peroxide. The acid-treated starch used in the present invention is a modified starch obtained by treating (esterifying) starch with an acid such as acetic acid or octenyl succinic acid. Examples of acid-treated starch include acetate starch and octenyl succinate starch. The oxidized starch or acid-treated starch used in the present invention may be starch that has been subjected to both oxidation and acid treatment, such as acetylated oxidized starch. The starch used as the raw material for the oxidized starch and acid-treated starch is not limited to a specific type, and examples include commonly used unmodified starches such as potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch. Of these, potato starch and tapioca starch are preferred. Commercially available oxidized starches may also be used.

[0015] In the mix of the present invention, either oxidized starch or acid-treated starch can be used alone or in combination. Of these, oxidized starch is preferred. The total content of the oxidized starch and acid-treated starch in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, based on the total mass of the mix. If the content is less than 10% by mass, the coating of the resulting battered fried foods may lack texture and may not melt in the mouth. On the other hand, if the content exceeds 40% by mass, the coating may become too hard, lacking brittleness and tend to melt in the mouth. Furthermore, by using oxidized starch or acid-treated starch in the above-mentioned content, it is possible to produce battered fried foods with an attractive appearance, with a batter that has an uneven texture.

[0016] The oxidized starch and acid-treated starch preferably have a maximum RVA viscosity of 1000 mPa·s or less, since this facilitates achieving a balance between coating hardness and chewiness and tooth brittleness. More preferably, the maximum RVA viscosity of the oxidized starch and acid-treated starch is 950 mPa·s or less, and even more preferably 900 mPa·s or less. The maximum RVA viscosity is the maximum viscosity on a starch viscosity curve measured using a rapid viscosity analyzer (Rapid Visco Analyzer; RVA) and is known as an index of starch properties. RVA measures the viscosity of a starch suspension as it changes temperature. For example, starch is suspended in water, and the resulting suspension is gradually heated with stirring, then cooled while its viscosity is measured. Generally, in RVA measurements of starch, the viscosity of the suspension does not change significantly at the start of the temperature rise. However, at a certain temperature, the starch granules swell, causing the viscosity to rise sharply and reach a maximum (maximum RVA viscosity), after which the viscosity decreases due to the disintegration of the starch granules. When the temperature of the suspension is further lowered, the starch recrystallizes, causing the viscosity to increase again and eventually reach a steady state.

[0017] The RVA maximum viscosity can be measured using a Rapid Visco Analyzer (available from, for example, Newport Scientific, Perten, or Phos Japan) by the following procedure: 2 g of test starch (equivalent to 14% moisture) and 25 mL of distilled water are placed in an aluminum can (container for the measurement object) provided with the Rapid Visco Analyzer, followed by the addition of a paddle (stirring bar). The aluminum can is then placed in the Rapid Visco Analyzer's tower. While rotating the paddle at 160 rpm / min, the aluminum can is heated to increase the temperature of its contents (test starch suspension), and the viscosity of the contents is measured. The test starch suspension is heated as follows: first, the test starch suspension is held at 50°C for 1 minute, then heated to 95°C over 7 minutes and 30 seconds, held at the same temperature for 5 minutes, and then cooled to 50°C over 7 minutes and 30 seconds, after which it is held at the same temperature for 2 minutes. The peak value of the viscosity measurement value of the test starch suspension during this heat treatment is taken as the maximum RVA viscosity of the test starch.

[0018] The wheat starch used in the present invention is unprocessed starch refined from wheat seeds. For example, starch extracted from wheat seeds by a known method such as the Martin process is used unprocessed. Generally, starch contained in wheat flour forms a complex with other components such as protein, and therefore has properties different from those of refined wheat starch. The type of wheat from which the wheat starch used in the present invention is made is not particularly limited, and examples include common wheat and durum wheat.

[0019] The sorghum flour used in the present invention is ground seeds of the grass plant Takakibi. Generally, sorghum is classified into four types based on the tannin content: sorghum, tannin sorghum, white sorghum, and mixed sorghum. Of these, sorghum flour made from white sorghum, which has the lowest tannin content, is preferred because it has a good color tone and little bitterness.

[0020] In the present invention, either wheat starch or sorghum flour can be used alone or in combination. The total content of wheat starch and sorghum flour in the mix of the present invention is 10 to 40% by mass, preferably 15 to 35% by mass, of the total mass of the mix. If the content is less than 10% by mass, the coating of the resulting deep-fried food tends to be too hard, lacking in crunchiness and not improving melt-in-the-mouth texture. On the other hand, if the content exceeds 40% by mass, the coating tends to be too thin, resulting in a texture that is not chewy enough and also resulting in poor melt-in-the-mouth texture.

[0021] The mix of the present invention contains wheat flour in addition to the above-mentioned oxidized starch, acid-treated starch, wheat starch, and sorghum flour. The use of wheat flour makes it easier for the coating liquid to adhere to the ingredients, and results in a coating with a good texture. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour, and any of these can be used alone or in combination of two or more. Of these, weak flour is preferred.

[0022] The wheat flour content in the mix of the present invention is 15 to 30% by mass, preferably 18 to 27% by mass, based on the total mass of the mix. If the content is less than 15% by mass, the resulting batter tends to be hard and lacking in brittleness, while if the content exceeds 30% by mass, the batter tends to be too thick and hard in texture. Furthermore, if the amount of wheat flour in the mix is too high or too low, the batter will melt less easily in the mouth.

[0023] The mix of the present invention may further contain a leavening agent. By adding a leavening agent to the mix of the present invention, the melt-in-the-mouth texture of the resulting batter can be further improved. As the leavening agent, baking soda or a known leavening agent containing baking soda, such as baking powder or ispata, can be used. The content of the leavening agent in the mix of the present invention is 0.1 to 3 mass% of the total mass of the mix, preferably 0.5 to 2 mass%. In this specification, the content of the leavening agent refers to the amount converted into baking soda. If the content of the leavening agent exceeds 3 mass% converted into baking soda, the texture of the batter may feel hard.

[0024] In addition to the above ingredients, the mix of the present invention may further contain, as necessary, one or more ingredients selected from the group consisting of cereal flours other than wheat flour and sorghum flour; oxidized starch, acid-treated starch, and starches other than wheat starch; egg powder such as whole egg powder and egg white powder; thickeners; seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered miso paste, and amino acids; spices; flavorings; nutritional components such as vitamins; colorings; powdered oils and fats; and emulsifiers. The type and content of the other ingredients used in the batter-frying mix of the present invention can be appropriately adjusted depending on the desired characteristics of the batter. For example, appropriate seasonings and spices can be blended depending on the flavor of the batter (e.g., Chinese, Japanese, Western, etc.). The content of the other ingredients in the batter-frying mix of the present invention is preferably 30% by mass or less, more preferably 5 to 30% by mass, and even more preferably 5 to 20% by mass, based on the total mass of the mix. In other words, the total amount of oxidized starch, acid-treated starch, wheat starch, sorghum flour, and wheat flour in the total mass of the mix is preferably 70% by mass or more, more preferably 70 to 95% by mass, and even more preferably 80 to 95% by mass.

[0025] The ingredients for the battered deep-fried foods produced using the mix of the present invention are not particularly limited and may include meat such as chicken, pork, beef, lamb, and goat, seafood, and vegetables, but meat and seafood are preferred.

[0026] When producing coated fried foods using the mix of the present invention, the mix of the present invention is mixed in advance with a liquid such as water to prepare a liquid or paste-like batter (coating liquid). This coating liquid can be applied to ingredients and deep-fried to produce coated fried foods. Examples of liquids that can be used to prepare the coating liquid from the mix of the present invention include water and liquids other than water (e.g., milk, stock, broth, salad oil, etc.), and these liquids can be used alone or in combination of two or more. The amount of liquid used to prepare the coating liquid can be adjusted depending on the type of ingredients, but typically 100 parts by mass of the mix is mixed with 70 to 200 parts by mass of the liquid. Preferably, the mix and the liquid are mixed by stirring to prepare a uniform coating liquid.

[0027] After preparing the coating liquid containing the mix of the present invention by the above procedure, ingredients of appropriate size are immersed in the coating liquid, or the coating liquid is sprayed, applied, poured, or dropped onto the ingredients to adhere the coating liquid to the surfaces of the ingredients.Then, the coated ingredients are deep-fried in oil according to a conventional method (for example, at 160 to 180°C for about 2 to 8 minutes), to produce battered deep-fried foods. [Example]

[0028] The present invention will be described in more detail below by showing examples, but the present invention is not limited to the following examples.

[0029] (Test Example 1) The ingredients shown in Tables 1 to 4 were mixed uniformly to prepare the mixes of Production Examples 1 to 17 and Comparative Examples 1 to 11. 100 g of each mix was thoroughly mixed with 100 cc of water to prepare a coating liquid. Twenty chicken thighs (25 g each) that had been soaked in a seasoning liquid for 30 minutes and seasoned were added to each coating liquid and thoroughly coated. The coated chicken thighs were deep-fried in salad oil heated to 170°C for 4 minutes to produce deep-fried chicken. Ten trained panelists tasted the cooled fried chicken, and the texture of the coating was evaluated according to the following evaluation criteria. The average of the 10 panelists' evaluations was calculated. The evaluation results are shown in Tables 1 to 4.

[0030] <Evaluation criteria> (Crunchy / brittleness) 5: The coating feels hard, but it crumbles easily with light chewing, and is extremely good. 4: The coating feels hard, but it crumbles easily when chewed, so it's good. 3: The coating is slightly hard or slightly weak, but easily crumbles when chewed, and is fairly good 2: The batter is too hard and difficult to disintegrate when chewed, or the batter is too soft and lacks texture, making it slightly unsatisfactory. 1: The batter is too hard and difficult to disintegrate when chewed, or the batter is too weak and not chewy enough, making it poor quality. (melts in the mouth) 5: The batter disperses finely and dissolves very quickly, which is very good. 4: The batter quickly disperses and dissolves, and it is good. 3: It takes a little time for the batter to disperse, but it's pretty good. 2: It takes a long time for the batter to disperse, so it's a little poor. 1: It takes a very long time for the batter to disperse, and it is extremely poor quality.

[0031] [Table 1]

[0032] [Table 2]

[0033] [Table 3]

[0034] [Table 4]

[0035] (Test Example 2) Tapioca starch was subjected to oxidation treatments of different degrees to prepare oxidized starches with different maximum RVA viscosities. A mix was prepared in the same manner as in Production Example 1, except that the obtained oxidized tapioca starch was used. Next, a batter was prepared from the mix using the same procedure as in Test Example 1, and fried chicken was produced using the batter and evaluated. The composition of the prepared mix, the maximum RVA viscosity of the starch, and the evaluation results are shown in Table 5. Table 5 also lists the results of Production Example 1.

[0036] [Table 5]

[0037] (Test Example 3) A mix was produced in the same manner as in Production Example 1, except that a leavening agent was added as shown in Table 6. Next, a coating liquid was prepared from the mix in the same manner as in Test Example 1, and fried chicken was produced using the coating liquid and evaluated. The evaluation results are shown in Table 6 together with the results of Production Example 1.

[0038] [Table 6]

Claims

1. The water-soluble mix for deep-frying breading contains 15 to 30% by mass of wheat flour, 10 to 40% by mass of one or more kinds selected from oxidized starch and acid-treated starch, and 10 to 40% by mass of one or more kinds selected from wheat starch and sorghum flour.

2. 2. The batter mix according to claim 1, wherein the oxidized starch and the acid-treated starch have a maximum RVA viscosity of 1,000 mPa·s or less.

3. The batter mix according to claim 1 or 2, further comprising 0.1 to 3 mass % of a leavening agent in terms of baking soda.

4. A batter liquid containing the water-soluble type batter frying mix according to any one of claims 1 to 3.

5. A method for producing battered fried foods, comprising applying the batter liquid according to claim 4 to ingredients and deep-frying the ingredients.

Images