Powdered oils and fats for batter and batter mix powder using the same

Abstract

To provide a powdered oil and fat for a batter capable of suppressing brittle texture with crispness of an oil fried food from being lost due to the passage of time after production of the oil fried food, and to provide a batter mix powder using the same.SOLUTION: A powdered oil and fat for a batter contains oil and fat, protein, saccharides, and an oil-soluble emulsifier, and a solid fat content of the oil and fat is 7% or more at 30°C. A batter mix powder contains the powdered oil and fat for a batter.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to powdered oils and fats for batter and batter mix powders using the same. [Background technology]

[0002] In the home, deep-fried foods such as tempura, croquettes, fried shrimp, and pork cutlets are generally prepared by coating a food base with a batter made from wheat flour, or a mixture of wheat flour and egg, or a mixture containing breadcrumbs, and then deep-frying the batter.

[0003] These fried foods are also mass-produced in the food industry, where they are produced using batters made by dispersing wheat flour or other ingredients in water instead of egg liquid.

[0004] Batter improves the adhesion between the food base and the coating after frying, prevents the coating from bursting or peeling, and gives the food a crispy, crunchy texture. Over time, the moisture in the food base migrates to the coating, causing the food to lose its crispy texture and affecting the final chewiness. Therefore, batter is required to maintain a crispy, brittle texture that can be easily broken into small pieces over time. Conventionally, techniques have been proposed in which powdered oils and fats are used in batter liquids (Patent Documents 1 to 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2014-93982 [Patent Document 2] Japanese Patent Application Laid-Open No. 2002-291433 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-316504 Summary of the Invention [Problem to be solved by the invention]

[0006] However, Patent Document 1 uses a liquid oil with a low solid fat content, but in addition to improving the crispy texture desired for fried foods, there is room for improvement, particularly in the loss of the crispy, brittle texture over time after production of fried foods.Even when an oil with a relatively high solid fat content is used, Patent Document 2 uses a water-soluble emulsifier, and Patent Document 3 does not solve these problems because the oil droplets of the oil-in-water emulsion prepared during production of the powdered oil are insufficiently dispersible, resulting in a large median diameter of 5 to 120 μm.

[0007] The present invention has been made in view of the above circumstances, and aims to provide a powdered oil and fat for batter that can prevent the loss of the crispy, brittle texture of fried foods over time after production of the foods, and a batter mix powder using the same. [Means for solving the problem]

[0008] In order to solve the above problems, the powdered oil for batter of the present invention contains oil, protein, carbohydrate, and oil-soluble emulsifier, The fat or oil has a solid fat content of 7% or more at 30°C. The batter mix flour of the present invention contains the powdered oil for batter. [Effects of the Invention]

[0009] According to the present invention, it is possible to prevent the loss of the crispy texture of a fried food over time after production of the food. DETAILED DESCRIPTION OF THE INVENTION

[0010] Specific embodiments of the present invention will be described below. (Powdered oil for batter) The powdered oil for batter of the present invention contains oil, protein, carbohydrate, and an oil-soluble emulsifier, and the oil has a solid fat content of 7% or more at 30°C.

[0011] The oils and fats used in the powdered oils and fats for batters of the present invention are primarily intended for compositions consisting almost entirely of triglycerides, as in conventional edible oils and fats. Triglycerides in oils and fats have a structure in which one molecule of glycerol is ester-bonded to three molecules of fatty acid. The 1st, 2nd, and 3rd positions of the triglyceride refer to the positions where the fatty acids are bonded. The fats and oils may contain trisaturated triglycerides (SSS) in which saturated fatty acid S is bound to all of the 1st, 2nd, and 3rd positions, or may contain symmetric triglycerides (SUS) in which saturated fatty acid S is bound to the 1st and 3rd positions and unsaturated fatty acid U is bound to the 2nd position as a disaturated triglyceride in which two molecules of saturated fatty acid S and one molecule of unsaturated fatty acid U are bound to one molecule of glycerol, or may contain asymmetric triglycerides (SSU, USS) in which saturated fatty acid S is bound to the 1st and 2nd positions or the 2nd and 3rd positions and unsaturated fatty acid U is bound to the 3rd or 1st position. Furthermore, the fats and oils may contain diunsaturated triglycerides (SUU, UUS, USU) in which two molecules of unsaturated fatty acid U and one molecule of saturated fatty acid S are bound to one molecule of glycerol, or may contain triunsaturated triglycerides (UUU) in which unsaturated fatty acid U is bound to all of the 1st, 2nd, and 3rd positions. Here, saturated fatty acids S refer to all saturated fatty acids contained in fats and oils. Examples of saturated fatty acids S include, but are not limited to, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid (18), arachidic acid (20), behenic acid (22), and lignoceric acid (24). The parenthesized numbers in the saturated fatty acids indicate the number of carbon atoms in the fatty acid. Unsaturated fatty acids U refer to all unsaturated fatty acids contained in fats and oils. Furthermore, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same or different. Examples of unsaturated fatty acids U include, but are not limited to, myristoleic acid (14:1), palmitoleic acid (16:1), hiragonic acid (16:3), oleic acid (18:1), linoleic acid (18:2), linolenic acid (18:3), eicosenoic acid (20:1), erucic acid (22:1), and selacholeic acid (24:1).The numerical values ​​in parentheses for the unsaturated fatty acids mentioned above indicate the number of carbon atoms in the fatty acid on the left side and the number of double bonds on the right side.

[0012] By adjusting the solid fat content through the combination of triglyceride compositions as described above, the inclusion of an appropriate amount of solid fat even at 30°C, which is higher than room temperature, suppresses moisture absorption by the coating over time, particularly the migration of moisture from the food base, and is effective in preventing the loss of the crispy, brittle texture of fried foods over time after production. The crispy texture is good immediately after production and over time, and the final chewy texture is suppressed, and these properties are maintained for a long period of time.

[0013] The solid fat content of the oil or fat at 30°C is 7% or more, and preferably 9% or more in order to prevent the crispy, brittle texture of the fried food from being lost over time after production. There are no particular limitations on the upper limit of the solid fat content, but in order to impart a good crispy texture that is not too hard, it is preferably 60% or less, more preferably 40% or less, and even more preferably 20% or less. The solid fat content (SFC) of the oils and fats was measured according to "2.2.9-2013 Solid Fat Content (NMR Method)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society, Public Interest Incorporated Association).

[0014] The oils and fats used in the powdered oil for batter of the present invention are not particularly limited, and examples thereof include vegetable oils such as palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, corn oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, shea butter, monkey fat, mango oil, illipe fat, and cocoa butter, as well as animal oils and fats such as lard, beef tallow, and milk fat, as well as fractionated oils and processed oils (those that have been subjected to one or more of hardening and transesterification).These oils and fats can be used alone or in combination to adjust the triglyceride composition so that the solid fat content at 30°C is 7% or more.

[0015] The powdered oil for batter of the present invention may or may not contain trans fatty acids as constituent fatty acids of the oil. However, increased intake of trans fatty acids can increase the level of LDL cholesterol in the blood. Therefore, to easily suppress this, in the present invention, the content of trans fatty acids in the constituent fatty acids of the oil is preferably 10% by mass or less, more preferably 5% by mass or less, and most preferably 3% by mass or less, based on the total mass of the constituent fatty acids of the oil. The trans fatty acid content in the oil was measured using gas chromatography (Standard Methods for the Analysis of Fats, Oils, and Related Materials (Japan Oil Chemists' Society) "2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatography)"). The trans fatty acid content can be calculated from the area ratio to an internal standard (heptadecanoic acid) of known addition amount.

[0016] Traditionally, partially hydrogenated oils (hardened oils) have been used as edible oils. Partially hydrogenated oils have a unique flavor that is familiar to consumers, and many have become established as a distinctive feature of products. However, since partially hydrogenated oils contain large amounts of trans fatty acids, the powdered oil for batter of the present invention preferably uses non-hydrogenated oils or, in the case of processed oils, interesterified oils or fully hydrogenated, extremely hardened oils in order to keep the trans fatty acid content to 10% by mass or less. According to the present invention, even when oils with low trans fatty acids are used, the loss of crispiness of fried foods over time after production can be prevented.

[0017] The content of the oil and fat is not particularly limited and can be appropriately set depending on the purpose within the range of, for example, 10 to 80% by mass based on the total amount of the powdered oil and fat for batter, but from the viewpoint of effectively exerting the effect of the oil and fat on the texture and the effect of dispersing oil droplets, it is preferably 15% by mass or more, more preferably 25% by mass or more, even more preferably 35% by mass or more, and most preferably 40% by mass or more based on the total amount of the powdered oil and fat for batter. Also, from the viewpoint of maintaining a good emulsified state and fully exerting the effect of dispersing oil droplets, it is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less.

[0018] In the powdered oil for batter of the present invention, the protein enhances the dispersibility of oil droplets and functions as an emulsion stabilizer. The powdered oil for batter of the present invention coarsens the oil droplets of the oil-in-water emulsion during production while maintaining the oil droplets, but the protein maintains the structure in which the fine oil droplets are dispersed, thereby achieving the effects of the oil-soluble emulsifier and the oil having a specific range of solid fat content at 30°C, i.e., suppressing moisture absorption by the batter over time, particularly migration of moisture from the food base material, and suppressing the loss of crispiness of the fried food over time after production. The fried food has a good crispiness immediately after production, and further suppresses the final chewing texture, maintaining these properties for a long period of time. The product also melts in the mouth well.

[0019] The protein is not particularly limited, but examples thereof include milk protein, soy protein, pea protein, fava bean protein, rice protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin, etc. Hydrolyzed products of such proteins can also be used, and in the present invention, protein hydrolyzed products are also referred to as proteins. These may be used alone or in combination of two or more.

[0020] As the protein, milk protein is preferably used. Milk protein is a protein derived from milk such as cow's milk. Approximately 80% by mass of milk-derived protein is casein, with the remaining 20% ​​by mass being whey protein. Examples of milk protein include, but are not limited to, sodium caseinate, potassium caseinate, whey protein, acid casein, rennet casein, and their hydrolyzed products, milk peptides, milk protein concentrate, total milk protein, and whole milk powder, skim milk powder, whey powder, buttermilk powder, etc., containing these. Among these, casein-derived milk proteins are preferred, and preferred casein-derived milk proteins are sodium caseinate, potassium caseinate, acid casein, and casein hydrolysate (milk peptide).

[0021] The protein content is not particularly limited, but is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 1 to 10% by mass, particularly preferably 1.5 to 6% by mass, and most preferably 2 to 4% by mass, based on the total amount of powdered oil for batter, so that the viscosity of the emulsion before drying and powdering does not become too high and good powdered oil can be obtained.

[0022] In the powdered oil for batter of the present invention, the carbohydrate functions as a powdered base material, and after drying, the powdered oil for batter of the present invention has a form in which the oil is covered (encapsulated) by the powdered base material.

[0023] The carbohydrate is not particularly limited, but examples thereof include monosaccharides such as glucose, fructose, galactose, mannose, etc., disaccharides such as lactose, sucrose, maltose, trehalose, etc., trisaccharides such as maltotriose, tetrasaccharides such as maltopentaose, oligosaccharides, polysaccharides such as dextrin, starch, thickening polysaccharides, sugar alcohols, etc. These may be used alone or in combination of two or more. Among these, disaccharides, trisaccharides, and polysaccharides are preferred, and dextrin is more preferred because it allows the production of good powdered oils and fats.

[0024] Dextrin is a partial starch hydrolysate obtained by chemically or enzymatically depolymerizing starch, and commercially available products can be used. Examples of starch sources include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include starch syrup, powdered syrup, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, and indigestible dextrin. The DE of dextrin is not particularly limited, but may be 5 to 40. A value of 10 to 35 is preferred because it prevents the viscosity of the emulsion before drying and powdering from becoming too high, allowing for the production of good powdered oils and fats. DE (Dextrose Equivalent) is an index of the chain length of glucose residues, which are the structural units of dextrin, and indicates the content (%) of reducing sugars in dextrin. The higher the value, the shorter the chain length of the dextrin. DE value can be measured by the Willstätter-Schudel method.

[0025] Examples of starch include carboxymethyl starch and hydroxypropyl starch, which are obtained by etherifying raw materials such as potato starch, corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, corn, waxy corn, potato, and tapioca, as well as esterified starch such as starch phosphate, starch octenyl succinate, starch acetate, heat-moisture treated starch, acid treated starch, cross-linked starch, and pregelatinized starch.

[0026] Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, and HM pectin.

[0027] The sugar content in the powdered oil for batter of the present invention is preferably 10 to 60 mass %, more preferably 15 to 55 mass %, and even more preferably 20 to 55 mass %, based on the total amount of the powdered oil for batter.

[0028] In the powdered oil for batter of the present invention, the oil-soluble emulsifier suppresses moisture absorption of the batter over time, particularly the migration of moisture from the food base material, and can prevent the loss of crispiness of the fried food over time after production. The crispiness is good immediately after production of the fried food, and the final chewing texture is suppressed, maintaining these for a long period of time. The food also melts easily in the mouth. In the present invention, the oil-soluble emulsifier refers to one that satisfies the following conditions. <Conditions for oil-soluble emulsifiers> 1) 2.5 g of emulsifier was added to 47.5 g of rapeseed oil (iodine value 115) heated to 70°C in the air, stirred, and then allowed to stand. 2) From the appearance of the rapeseed oil to which the emulsifier has been added, if the emulsifier is dissolved in the rapeseed oil and no separation of the emulsifier or insoluble matter is visible, the emulsifier is considered to be oil-soluble.

[0029] The HLB value of the oil-soluble emulsifier is not particularly limited as long as it satisfies the above conditions. An example of an oil-soluble emulsifier that satisfies the above conditions is an HLB value of less than 11, or even 10 or less. In the present invention, the HLB value can be determined by the Griffin formula (Atlas method).

[0030] The oil-soluble emulsifier is not particularly limited as long as it satisfies the above conditions, and examples thereof include lecithin, glycerin fatty acid esters (monoglycerin fatty acid esters, diglycerin fatty acid esters, glycerin organic acid fatty acid esters (diacetyltartaric acid monoglyceride, succinic acid monoglyceride, citrate monoglyceride, lactic acid monoglyceride, etc.), polyglycerin fatty acid esters), polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and calcium stearoyl lactylate. When the oil-soluble emulsifier is a fatty acid ester, it is not particularly limited, and examples thereof include monoesters of saturated fatty acids whose fatty acid residues have 4 to 24 carbon atoms. These oil-soluble emulsifiers may be used alone or in combination of two or more.

[0031] Among these, glycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters are preferred because they improve the crispness and melt-in-the-mouth texture of fried foods both immediately after production and over time, and polyglycerin condensed ricinoleic acid esters are more preferred because they improve the texture of food base materials, particularly fried foods containing base materials with a high moisture content.

[0032] When the oil-soluble emulsifier contains a polyglycerol condensed ricinoleate, the content of the polyglycerol condensed ricinoleate is preferably 0.4% by mass or more, and more preferably 0.8 to 3.0% by mass, based on the total amount of the oil-soluble emulsifier, in order to improve the crispness of the fried food both immediately after production and over time, and to improve the texture of the food base material, particularly the texture of the fried food containing a base material with a high moisture content.

[0033] The content of the oil-soluble emulsifier is not particularly limited, but is preferably 1.5% by mass or more, more preferably 2.5% by mass or more, even more preferably 4% by mass or more, and most preferably 7% by mass or more, based on the total amount of oils and fats, from the viewpoint of improving the crispiness and melt-in-the-mouth texture of the fried food immediately after production and over time. Also, from the viewpoint of suppressing the generation of bitterness due to the oil-soluble emulsifier, the content is preferably 30% by mass or less, more preferably 20% by mass or less, and even more preferably 15% by mass or less, based on the total amount of oils and fats.

[0034] The powdered oil for batter of the present invention may or may not contain a water-soluble emulsifier, but the content of the water-soluble emulsifier is preferably 5% by mass or less, more preferably 2% by mass or less, and even more preferably 1% by mass or less, based on the total amount of the powdered oil for batter.

[0035] In the present invention, the water-soluble emulsifier refers to an emulsifier that does not satisfy the conditions of the oil-soluble emulsifier. In addition, in the present invention, the water-soluble emulsifier does not contain protein.

[0036] The water-soluble emulsifier is not particularly limited as long as it satisfies the above conditions, and examples thereof include polyglycerin fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, etc. The HLB of the water-soluble emulsifier is not particularly limited, and is, for example, 11 or more.

[0037] The powdered oil for batter of the present invention may contain other ingredients in addition to the above-mentioned ingredients, provided that the effects of the present invention are not impaired. Examples of such other ingredients include, but are not limited to, antioxidants that suppress deterioration of the oil, coloring agents, flavors, etc.

[0038] (Method of manufacturing powdered oil for batter) The method for producing the powdered oil for batter of the present invention is not particularly limited. Preferably, the powdered oil for batter of the present invention can be produced by blending oils, an oil-soluble emulsifier, a protein, a carbohydrate, water, and optionally other ingredients to prepare an oil-in-water emulsion, and then drying and powdering the oil-in-water emulsion.

[0039] Methods for drying and powdering oil-in-water emulsions include commonly known methods such as spray drying, vacuum freeze drying, and vacuum drying. Among these, spray-dried powdered oils and fats obtained by spray drying are preferred. The oil-in-water emulsion can be prepared by mixing an aqueous phase with an oil phase containing fats and oils, for example, by the following emulsification and homogenization steps.

[0040] In the emulsification process, each raw material is placed in the stirring tank of the emulsifier and stirred and mixed. The blending ratio of water to other raw materials is not particularly limited, but for example, the raw materials containing oils and fats, proteins, carbohydrates, and oil-soluble emulsifiers (including other ingredients, if any) can be blended within the above-mentioned range, and the water can be in the range of 50 to 200 parts by mass per 100 parts by mass of the total amount of these. The blending procedure for each raw material is not particularly limited, but for example, water-soluble components such as proteins and carbohydrates can be dispersed in water at room temperature and stirred under heating, or the water-soluble components can be dispersed in heated water, stirred, and completely dissolved to form an aqueous phase, and then emulsified by adding the heated and dissolved oil phase dropwise while stirring with a stirring device such as a homomixer installed in the stirring tank. Typically, the oil-soluble emulsifier is blended in the oil phase, the water-soluble emulsifier in the aqueous phase, and the powdered base material in the aqueous phase.

[0041] In the homogenization step, the emulsion obtained in the emulsification step is fed to a pressure homogenizer to reduce the oil droplet size. For example, a commercially available pressure homogenizer is used to reduce the oil droplet size to 30 to 250 kgf / cm. 2 The oil droplets can be made finer by applying a pressure of about 100 to homogenize the oil. Note that a heat sterilization step may be carried out before the drying and powdering.

[0042] Next, when the emulsion is dried and powdered by spray drying, the homogenized emulsion is supplied to the inlet of a spray dryer using a high-pressure pump, and high-temperature hot air is blown in and sprayed from above into the tank of the spray dryer. The spray-dried powder is deposited at the bottom of the tank. As the spray dryer, for example, a rotary atomizer type or a nozzle type spray dryer can be used. After removing the spray-dried powder from the tank of the spray dryer, it is cooled with cold air while being transported in a vibrating fluidized bed or the like, thereby producing a powdered oil or fat.

[0043] The powdered oil for batter of the present invention is non-sticky and easy to measure because the edible oil is encapsulated. It can also be easily mixed with other powders, and there are no restrictions on the amount of oil to be mixed because it does not cause caking or oil stains. Furthermore, because the fine edible oil is encapsulated in a powdered base material, the surface area that comes into direct contact with air is small, which slows down the deterioration of the oil and provides excellent shelf life.

[0044] The powdered oil for batter of the present invention is a dried oil-in-water emulsion, and when added to water, it returns to the original oil-in-water emulsion, with the oil droplets redispersed. The median diameter of the redissolved oil droplets is preferably 0.3 to 2 μm, more preferably 0.5 to 1.5 μm.

[0045] Here, the median diameter of the oil droplets can be measured by any of the following methods, and it is preferable that the median diameter of the powdered oil for batter of the present invention measured by at least one of the methods is within the above-mentioned range. First, the powdered oil is dispersed in water, the particle size distribution of the oil droplets in the aqueous dispersion is measured using a laser diffraction scattering method, and the median diameter is calculated from the particle size distribution.

[0046] Second, for a batter prepared using powdered oil as an ingredient, the particle size distribution of oil droplets derived from the powdered oil in the batter is measured using a laser diffraction scattering method, and the median diameter is calculated from the particle size distribution. This median diameter is measured on a volume basis using a particle size distribution measuring device such as a SALD-2100 wet laser diffraction device manufactured by Shimadzu Corporation.

[0047] When the median diameter of the oil droplets is within the above range, the blend of the powdered oil for batter of the present invention has very good dispersibility when dissolved in water to form a batter liquid, and disperses quickly and uniformly, covering the starch granules and other grain flour particles in the batter liquid, thereby obtaining a crispy, brittle texture for the fried food.On the other hand, when the median diameter of the oil droplets is large, the oil droplets are large and unstable when dissolved in water to form a batter liquid, so they tend to coalesce over time, making it difficult for the oil droplets to sufficiently cover the starch granules and other grain flour particles, making it impossible to obtain a stable viscosity over time and maintaining the crispy, brittle texture of the fried food.If the median diameter of the oil droplets is too small, it may affect manufacturability.

[0048] (How to make batter) Using the powdered oil for batter of the present invention, a fluid batter can be produced by mixing cereal flour, the powdered oil for batter of the present invention, and water.

[0049] When the powdered oil for batter of the present invention comes into contact with the water being mixed, the carbohydrates and other substances that function as the powder base dissolve, and the oil droplets become finely sized as described above. The oil droplets are dispersed throughout the liquid by stirring or other means. The fine oil droplets act on the food through each process of producing fried foods, and the emulsifiers and other substances in the oil droplets also exert their functions.

[0050] The cereal flour is not particularly limited, but examples thereof include wheat flour, rice flour, etc. These may be used alone or in combination of two or more. Among these, wheat flour is preferred.

[0051] As the wheat flour, weak flour, medium-strength flour, strong flour, etc. can be used depending on the purpose. Since gluten in wheat flour reacts with moisture seeping out from the food base material and causes deterioration over time, it is preferable to use wheat flour with a low gluten content, such as weak flour, for deep-frying.

[0052] The amount of the powdered oil for batter of the present invention in the batter liquid is not particularly limited, but is preferably 1 to 45 parts by mass per 100 parts by mass of cereal flour. If the amount of powdered oil for batter is too high, the binding ability to the food base material will decrease, a uniform coating will not form, or the food will color quickly during frying. If the end point of frying is determined by time, the color will become too dark. If the end point of frying is determined by color, some food base materials may not be cooked to the center, or the coating may become oily. If the amount of powdered oil for batter is too low, a crispy, brittle texture may not be obtained. The water used in the batter may be ordinary water, and the amount of water added is not particularly limited, and can be adjusted as appropriate depending on the amounts of the food base material and powdered oil and fat added.

[0053] The batter may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Examples of such ingredients include, but are not limited to, starch, modified starch, thickening polysaccharides, soy protein, wheat protein, preservatives, seasonings, foaming agents, coloring agents, flavors, egg yolk, egg white, dietary fiber, etc.

[0054] The batter liquid can be produced, for example, by mixing powdered ingredients such as cereal flour with the powdered oil for batter of the present invention, then adding water and stirring. More specifically, the batter liquid can be produced by stirring these ingredients for about 1 to 10 minutes using a mixer.

[0055] The batter liquid produced in this manner improves the binding property with the food base material after deep frying, prevents the coating from peeling off, gives a crispy and chewy texture, etc., and inhibits the transfer of moisture from the food base material to the coating, thereby maintaining a crispy and brittle texture.

[0056] (batter mix powder) The batter mix powder of the present invention contains cereal flour and the powdered oil for batter of the present invention described above. As the cereal flour, for example, those exemplified above can be used. The batter mix powder is a single material obtained by mixing powder components, which can be mixed with water to obtain a batter liquid, making it easy to produce a batter liquid.

[0057] The batter mix powder of the present invention is obtained as a powder (powdered) containing cereal flour, powdered oils and fats, etc., which are in powder form, by uniformly mixing these ingredients in a conventional manner.

[0058] The blending ratio of the grain flour and the powdered oil for batter in the batter mix flour of the present invention is not particularly limited, but is preferably 100:0.5-10, more preferably 1-5, in mass ratio.

[0059] The batter mix powder of the present invention may contain ingredients other than the powdered oils and fats for batter and cereal flour as long as the effects of the present invention are not impaired. Such ingredients include, but are not limited to, starch, modified starch, thickening polysaccharides, soy protein, wheat protein, baking powder, preservatives, seasonings, foaming agents, coloring agents, flavors, egg yolk, egg white, dietary fiber, etc.

[0060] (Processed foods for frying, manufacturing method of fried foods) The processed food for deep frying is produced by applying the batter to a food base material.

[0061] The food base material is a material or ingredient that can be used in fried foods, and is not particularly limited, but examples include meat, seafood, vegetables, dairy products, and processed foods thereof.

[0062] Examples of such processed foods for deep frying include fried foods such as croquettes, pork cutlets, fried shrimp, and fried seafood before deep frying, which are obtained by adhering batter and coating to a food base material, and tempura and fried chicken before deep frying, in which a coating layer is formed directly from batter.

[0063] The batter can be applied to the food base material by any of the usual methods used for the intended fried food, such as immersing the food base material in the batter, applying the batter, or mixing the batter with the food base material.

[0064] Furthermore, when producing fries as a food to be fried, a batter can be applied, followed by a coating of breadcrumbs or the like in a conventional manner. For example, when producing croquettes as a processed food for frying, vegetables such as potatoes and onions and meats such as beef and pork are mixed and shaped to form a food base material, which is the filling material obtained by uniformly applying a batter to the surface of the food base material, and then applying a coating of breadcrumbs or the like. Alternatively, a first layer of breadcrumbs may be uniformly applied to the filling material, followed by application of a batter, and then a second layer of breadcrumbs. While the above example describes the case of croquettes, by replacing the food base material with shrimp, pork, seafood, or the like, fried shrimp, pork cutlet, seafood fries, and the like can be produced as processed foods for frying before the frying process.

[0065] This processed food for frying is fried in a conventional manner to obtain a fried food. The processed food for frying may be fried immediately after production to form a fried food, or may be frozen or refrigerated and then fried to form a fried food.

[0066] The freezing or refrigeration method is not particularly limited and can be carried out by a conventional method. For example, in the case of frozen storage, the processed food for frying can be frozen using an appropriate freezing method such as a freezer, and then stored at −18° C. or below.

[0067] A fried food can be produced, for example, by frying a processed food for frying immediately after production, or a processed food for frying that has been frozen or refrigerated after production, in edible oil or fat at 140 to 200°C for 60 to 600 seconds.

[0068] The fried food produced in this manner may be served immediately, or may be stored at room temperature before being served, or may be frozen or refrigerated and then subjected to secondary cooking such as microwave cooking before being served.

[0069] Foods fried using the powdered oil for batter of the present invention can maintain the crispy texture peculiar to fried foods and a brittle texture that can be easily broken into small pieces even after the passage of time.

[0070] Although the present invention has been described above based on the embodiments, the present invention is not limited to these embodiments, and various modifications are possible within the scope of the gist of the present invention. [Example]

[0071] The present invention will be described in more detail below with reference to examples, but is not limited to these examples. The blending amounts shown in Tables 1 and 2 are in mass %. The solid fat content of the oils and fats at 30°C, the trans fatty acid content of the oils and fats, and the oil-solubility and water-solubility of the emulsifier were measured and confirmed according to the methods described above.

[0072] In Examples 1 to 12 and Comparative Examples 1 to 6, powdered oils and fats were prepared according to the following procedure. After adjusting the temperature of the oil to 70°C, if an oil-soluble emulsifier was included in the blend, an oil phase was prepared by adding it. After adjusting the temperature of the water to 60°C, if a protein, carbohydrate, and water-soluble emulsifier were included in the blend, an aqueous phase was prepared by adding it. The aqueous phase was maintained at 60°C, and the entire amount of the oil phase was added while stirring the aqueous phase with a homomixer, resulting in an oil-in-water emulsion. This resulted in an emulsion containing 50 parts by mass of water per 100 parts by mass of the total formulation shown in Tables 1 and 2. The resulting emulsion was then homogenized at 150 kg / cm using a pressure homogenizer. 2 The mixture was homogenized at a pressure of 1000 kJ / min. This homogenized emulsion was spray-dried using a nozzle-type spray dryer to obtain a powdered oil (spray-drying conditions: inlet temperature 210°C). Tables 1 and 2 show the blending compositions of the powdered oils after spray drying. These powdered oils were used as ingredients for batter liquid.

[0073] In Tables 1 and 2, interesterified oil 1 was an interesterified oil (iodine value 28) of palm kernel oil, palm oil, and extremely hardened palm oil, and interesterified oil 2 was an interesterified oil (iodine value 56) of soft fractionated palm oil.

[0074] For Examples 1 to 12 and Comparative Examples 1 to 6, the following measurements and evaluations were carried out. [Agedama manufacturing method] The following mix flour and 120 parts by mass of cold water (around 0 to 0.5°C) were mixed (Three-One motor 700 rpm, 5 minutes) to obtain a batter. After leaving the batter at 10°C for 10 minutes, it was poured into a burette and fried dropwise in rapeseed oil at 170 to 180°C. After frying, the fried tempura bits were removed in a colander and allowed to cool for 30 to 60 minutes, after which sensory evaluation and texture measurements were performed. Mixed flour blend 90 parts by weight of plain flour Oxidized starch 10 parts by mass Guar gum 0.1 parts by mass Powdered oil 3 parts by mass

[0075] [Sensory evaluation of fried tempura bits] A panel of 10 people who had received training in sensory testing and were selected using a triangle test method evaluated the texture of the fried tempura bits 1 hour and 7 hours after frying according to the following criteria. (Crunchy) Evaluation criteria ◎: 8 or more people felt it was crispy. ○: 6-7 people felt it was crispy. △: 4-5 people felt it was crispy. ×: Fewer than 3 people felt it was crispy. (melts in the mouth) Evaluation criteria ◎: 8 or more people felt that it melted in their mouths well. ○: 6 to 7 people felt that it melted easily in the mouth. △: 4-5 people felt it melted in their mouths well. ×: 3 people or less felt that it melted in their mouths well. (The final chewing sensation) Evaluation criteria ◎: More than 8 people felt that there was no satisfying texture at the end. ○: 6-7 people felt that there was no chewy texture at the end. △: 4-5 people felt that there was no satisfying texture at the end. ×: Fewer than 3 people felt that there was no satisfying texture at the end.

[0076] [Texture measurement of fried tempura bits] After 5 hours of frying, the deep-fried tempura balls were subjected to a texture test using a Yamaden creep meter (compressibility: 80%, plunger diameter: 3 cm, cylindrical, penetration speed: 30 mm / min) to measure hardness. The number of peaks in the waveform curve was counted, and the average value of the five measured samples for each sample was calculated and evaluated according to the following criteria. Evaluation criteria ◎: Average number of peaks is 4 or more ○: Average number of peaks is less than 4 and 3 or more △: Average number of peaks is less than 3 and 1.5 or more ×: The average number of peaks is less than 1.5

[0077] [Tempura manufacturing method] The following mix flour and 115 parts by mass of cold water (around 0 to 0.5°C) were mixed (Three-One motor, 700 rpm, 5 minutes) to obtain a batter. After leaving the batter at 10°C for 10 minutes, frozen squid were thawed, dipped in the batter, and fried in rapeseed oil at 170 to 175°C. Mixed flour blend 100 parts by weight of plain flour Guar gum 0.1 parts by mass Baking powder 1 part by weight Powdered oil 3 parts by mass

[0078] [Tempura sensory evaluation] A panel of 10 people who had received training in sensory testing and were selected using a triangle test method evaluated the texture of the tempura one hour after frying according to the following criteria. (Crunchy) Evaluation criteria ◎: 8 or more people felt it was crispy. ○: 6-7 people felt it was crispy. △: 4-5 people felt it was crispy. ×: Fewer than 3 people felt it was crispy. (melts in the mouth) Evaluation criteria ◎: 8 or more people felt that it melted in their mouths well. ○: 6 to 7 people felt that it melted easily in the mouth. △: 4-5 people felt it melted in their mouths well. ×: 3 people or less felt that it melted in their mouths well. (The final chewing sensation) Evaluation criteria ◎: More than 8 people felt that there was no satisfying texture at the end. ○: 6-7 people felt that there was no chewy texture at the end. △: 4-5 people felt that there was no satisfying texture at the end. ×: Three or more people felt that there was no satisfying texture at the end.

[0079] The above evaluation results are shown in Tables 1 and 2. Compared to the agedama, tempura contains more moisture in its ingredients, so it loses its crispness more easily and has a chewy texture at the end. In the sensory evaluation of tempura, if the crispness and chewy texture at the end were rated as △, O, or ◎, and the crispness and chewy texture at the end of the tempura were rated as O or ◎, and the other ratings were rated as O or ◎, it was determined that the problem of the invention was solved; otherwise it was determined that the problem of the invention was not solved. Note that there is a significant difference in the effect of the invention between each stage from ◎ to ×.

[0080] [Table 1]

[0081] [Table 2]

[0082] As shown in Tables 1 and 2, Examples 1 to 12 used powdered oils and fats for batters containing oils and fats, proteins, carbohydrates, and an oil-soluble emulsifier, with the oil having a solid fat content of 7% or more at 30°C. The crispiness, melt-in-the-mouth texture, and final chewiness were all excellent. Even when the amount of oil and fat (Examples 2 and 3, etc.), the solid fat content (Examples 5 and 6, etc.), the amount, blending ratio, or type of oil-soluble emulsifier (Examples 7, 8, 10, 11, etc.), or the carbohydrate (Examples 9 and 12, etc.) were changed from Example 1, the results were similar to those of Example 1. Based on these results, it was determined that the same effects as Examples 1 to 12 were exhibited within the scope of the present invention based on common general technical knowledge. Furthermore, it was found that Examples 1 to 12, which have a large number of peaks in the waveform curve, exhibited improved crispiness and melt-in-the-mouth texture and suppressed the final chewiness compared to Comparative Examples 1 to 6, which have a small number of peaks in the waveform curve. A comparison of Example 11 with Examples 7, 8, and 10 revealed that the crispiness was more sustained when the oil-soluble emulsifier content was 2.5 mass% or more based on the total amount of oils and fats. A comparison of Example 11 with Examples 9 and 10 confirmed that when the oil-soluble emulsifier contained a polyglycerol condensed ricinoleate, the texture tended to improve even in fried foods containing frozen squid, a food base material with a high moisture content.

[0083] Regarding the solid fat content of the oil at 30°C, Comparative Examples 1, 3, 4, and 6 were less than 7% and thus the crispiness, its duration, and melt-in-the-mouth feel were poor, while Example 4 and the other Examples showed that the crispiness and its duration were good when the solid fat content was 7% or more. Comparative Example 2 contained a water-soluble emulsifier instead of an oil-soluble emulsifier, but the crispiness, its duration, and melt-in-the-mouth feel were poor, and Comparative Example 5 did not contain protein, which resulted in insufficient dispersibility of oil droplets, and therefore the crispiness, its duration, and melt-in-the-mouth feel were poor.

Claims

1. Contains fats and oils, proteins, carbohydrates, and an oil-soluble emulsifier, The solid fat content of the oil or fat at 30 ° C. is 7% or more, The powdered oil for batter, wherein the oil-soluble emulsifier contains a polyglycerol condensed ricinoleate.

2. 2. The powdered oil for batter according to claim 1, wherein the content of the oil-soluble emulsifier is 1.5% by mass or more based on the total amount of the oil.

3. A batter mix powder containing powdered oil for batter as described in claim 1 or 2.

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