Method for producing batter and fried food

Abstract

To provide a batter liquid that improves a crispy texture of coating and a well-bitten-off quality and a fried food having a fine crispy texture of coating and a high well-bitten-off quality.SOLUTION: A desired fried food can be obtained by using a batter liquid which contains one kind or more of polyglyceryl fatty acid ester selected from a group in which constituent fatty acids consist of 8-24C saturated fatty acids, water, and wheat flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing batter and fried food products. [Background technology]

[0002] Fried foods such as tempura, fries, and fritters are produced by frying meat, fish, vegetables, etc. in a batter primarily composed of flour and water, and are therefore expected to have a crispy, crunchy texture. In recent years, there has been an increasing trend of people purchasing such fried foods from supermarkets or convenience stores and eating them at home, leading to a growing demand for fried foods. However, if a long period of time passes between cooking at a supermarket or convenience store and eating, moisture from the ingredients can transfer to the batter during storage, which can cause the crispy texture to be lost, creating an issue.

[0003] To solve this problem, a coating material or batter containing wheat flour, high-amylose starch, and a hydrophilic emulsifier has been proposed (Patent Document 1). Furthermore, a coating improver for fried foods consisting of cellulose and an emulsifier has also been proposed (Patent Document 2). While these batters are somewhat effective in improving texture, they are still not sufficient, and further improvements are needed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-309758 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-287450 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a batter liquid capable of improving the crispness and crispness of a coating, and a fried food product having excellent crispness and crispness. [Means for solving the problem]

[0006] The inventors have found that the above-mentioned problems can be solved by using a batter liquid containing a polyglycerol fatty acid ester, water, and wheat flour, the constituent fatty acids of which are one or more selected from the group consisting of saturated fatty acids having 8 to 24 carbon atoms, and have thus achieved the present invention. [Effects of the Invention]

[0007] By using the batter of the present invention, fried foods can be produced that have an improved crispiness and chewiness of the coating and that do not lose their crispness even during storage. DETAILED DESCRIPTION OF THE INVENTION

[0008] The following describes in more detail the embodiments for carrying out the present invention, but the scope of the present invention is not limited to these embodiments, and the present invention also includes embodiments to which modifications are made without departing from the spirit of the present invention. Note that the notation "to" indicating a range includes both the upper and lower limits.

[0009] Polyglycerol fatty acid esters are obtained by the esterification reaction of fatty acids with polyglycerol, which is obtained by dehydration condensation of glycerol molecules, and there are many types of polyglycerol esters, depending on the type of polyglycerol (degree of polymerization), the type of fatty acid (number of carbon atoms, number of double bonds), ester composition, etc. It is known that each type exhibits different properties.

[0010] The average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester according to the present invention is preferably 2 to 20, as this provides excellent solubility in aqueous components.

[0011] The average degree of polymerization is the average degree of polymerization (n) of polyglycerol calculated from the hydroxyl value by terminal group analysis. Specifically, it is calculated from the following formulas (1) and (2). Molecular weight=74n+18 (1) Hydroxyl value = 56110(n+2) / molecular weight (2)

[0012] The hydroxyl value in the above formula (2) is a numerical value that indicates the number of hydroxyl groups contained in polyglycerol, and refers to the number of milligrams of potassium hydroxide required to neutralize the acetic acid required to acetylate the free hydroxyl groups contained in 1 g of polyglycerol. The number of milligrams of potassium hydroxide is calculated in accordance with the "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2003 Edition, Established by the Japan Oil Chemists' Society" compiled by the Japan Oil Chemists' Society.

[0013] The constituent fatty acids of the polyglycerol fatty acid ester according to the present invention are characterized in that they are one or more selected from the group consisting of saturated fatty acids having 8 to 24 carbon atoms. As long as 80% or more of the constituent fatty acids are saturated fatty acids having 8 to 24 carbon atoms, unsaturated fatty acids may also be included. Examples of saturated fatty acids having 8 to 22 carbon atoms include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, and lignoceric acid. Of these, caprylic acid, lauric acid, myristic acid, and behenic acid are preferred because they can improve crispness and provide a crisp texture.

[0014] The esterification rate of the polyglycerol fatty acid ester according to the present invention is preferably 5 to 50%. By using a batter containing a polyglycerol fatty acid ester having an esterification rate in the range of 5 to 50%, a fried food product with an extremely excellent crispiness can be obtained. Here, the esterification rate is a value calculated by the following formula (4) when the average degree of polymerization (n) of polyglycerol calculated from the hydroxyl value, the number of hydroxyl groups possessed by this polyglycerol (n+2), and the number of moles of fatty acid added to the polyglycerol (M) are used. The hydroxyl value is a value calculated by the above formula (2).

[0015] Esterification rate (%) = (M / (n+2)) × 100 (4)

[0016] Polyglycerol fatty acid esters can be produced by a conventionally known esterification reaction. For example, they can be produced by esterifying a fatty acid with a polyglycerol in the presence of an alkali catalyst such as sodium hydroxide. The esterification is continued until the esterification rate of the polyglycerol fatty acid ester reaches a desired value.

[0017] The HLB of the polyglycerol fatty acid ester according to the present invention is preferably 5 to 15. By using a batter containing a polyglycerol fatty acid ester having an HLB in the range of 5 to 15, fried foods with excellent crispness can be obtained. The HLB is calculated from the saponification value of the ester and the neutralization value of the fatty acid using the Atlas method, and is calculated according to the following formula (5). The saponification value and neutralization value in formula (5) are measured in accordance with "Standard Testing Methods for the Analysis of Fats, Oils and Related Materials, 2003 Edition, Established by the Japan Oil Chemists' Society," compiled by the Japan Oil Chemists' Society. HLB = 20 × (1 - saponification number / neutralization number) (5)

[0018] The batter liquid of the present invention is produced by mixing water, wheat flour, a polyglycerol fatty acid ester, and, if necessary, other ingredients. In order to uniformly disperse the polyglycerol fatty acid ester in the batter liquid, it is preferable to first mix water at 50°C or higher with the polyglycerol fatty acid ester, cool the mixture, and then mix with wheat flour.

[0019] The content of polyglycerol fatty acid ester in the batter is not particularly limited, but is preferably 0.1 to 5% by weight from the viewpoints of improving the crispness of fried foods and dispersibility of the polyglycerol fatty acid ester.

[0020] The wheat flour used in the batter of the present invention may be any of weak flour, medium-strength flour, and strong flour, but it is preferable that weak flour is included. The amount of wheat flour mixed is preferably 10 to 60% of the total amount of the batter.

[0021] The water used in the batter of the present invention may be ordinary water, and the blending ratio thereof is preferably 40% to 90% of the total amount of the batter.

[0022] The batter liquid of the present invention can also contain edible oils and fats and / or powdered oils and fats to further enhance the desired effects. The oils and fats used may be any edible oils and fats, including their powdered forms. However, edible oils and fats with a melting point of 60°C or less and their powdered forms are preferred. Specific examples include vegetable oils and fats such as rapeseed oil, cottonseed oil, soybean oil, peanut oil, corn oil, safflower oil, palm oil, olive oil, and cocoa butter; animal oils and fats such as lard, beef tallow, and fish oil; hydrogenated hardened oils, fractionated oils, fractionated hardened oils, and mixtures of these oils and fats, as well as powdered forms thereof. The content of edible oils and fats or powdered oils in the batter liquid is preferably 0 to 30% of the total batter liquid.

[0023] In order to improve the dispersion effect of edible oils and fats and / or powdered oils and fats, other food emulsifiers such as sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, lecithin, etc., or polyglycerin fatty acid esters other than those of the present invention may be used in the batter liquid of the present invention.

[0024] The batter of the present invention may contain other ingredients such as baking powder, starches, sugars, sugar alcohols, thickening polysaccharides, egg white, egg yolk, whole egg, seasonings such as salt, flavorings, spices, carbonated water, vinegar, etc. Examples of starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. These starches may be unmodified or modified. Modified starches include those that have been subjected to pregelatinization, etherification, esterification, cross-linking, oxidation, etc. Esterified starches include phosphated starch, phosphate-cross-linked starch, acetylated adipate-cross-linked starch, acetylated phosphate-cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate-cross-linked starch, and phosphate monoesterified phosphate-cross-linked starch.

[0025] In addition to the above ingredients, the batter liquid of the present invention may contain seasonings, foaming agents, coloring agents, flavoring agents, egg yolk, egg white, dietary fiber, etc., as required.

[0026] The method for producing the fried food of the present invention is to apply batter to ingredients and then fry the ingredients. The fried food of the present invention can be produced by applying batter to ingredients and then frying the ingredients. The present invention also includes foods that are fried by applying breadcrumbs or the like to ingredients after applying batter, if necessary.

[0027] The method for applying the batter to the ingredients is not particularly limited, but examples include immersing the ingredients in the batter, mixing the batter with the ingredients, applying the batter to the ingredients, etc. The deep-frying is usually carried out by deep-frying at an oil temperature of about 140°C to 200°C for 60 to 600 seconds.

[0028] The ingredients for deep-fried foods are not particularly limited, and examples include meat, seafood, vegetables, dairy products, and seasoned or processed versions of these.

[0029] The fried food product of the present invention may be served immediately after frying, or may be stored at room temperature before serving. It can also be frozen or refrigerated immediately after frying and then stored. When frozen, the fried food product can be frozen using an appropriate freezing method, such as a freezer, and then stored at -18°C or below. Such frozen or refrigerated products can be heated and eaten in a known microwave cooker, such as a microwave oven. It can also be frozen or refrigerated and stored before frying. Such frozen or refrigerated products can be fried before eating. [Example]

[0030] Specific examples are shown below, but the present invention is not limited to the following examples.

[0031] <Synthesis of polyglycerol fatty acid ester 1> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 348.3 g of polyglycerol (average degree of polymerization 2, hydroxyl value 1352) and 401.9 g of caprylic acid, which were then stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 180°C and reacted for 2 hours, after which the temperature was further raised to 220°C. The reaction continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.2. The acid value was measured in accordance with the Standard Methods for the Analysis of Fats, Oils, and Related Compounds.

[0032] <Synthesis of polyglycerol fatty acid ester 2> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 565.5 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 153.7 g of caprylic acid, and 0.80 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 180°C and reacted for 2 hours, after which the temperature was further raised to 220°C. The reaction continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.1.

[0033] <Synthesis of polyglycerol fatty acid ester 3> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 389.3 g of polyglycerol (average degree of polymerization 4, hydroxyl value 1070), 341.5 g of lauric acid, and 0.72 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 225°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.2.

[0034] <Synthesis of polyglycerol fatty acid ester 4> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 481.1 g of polyglycerol (average degree of polymerization 6, hydroxyl value 970), 240.5 g of lauric acid, and 1.00 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 225°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.1.

[0035] <Synthesis of polyglycerol fatty acid ester 5> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 532.5 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 184.1 g of lauric acid, and 1.00 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 225°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.1.

[0036] <Synthesis of polyglycerol fatty acid ester 6> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 557.9 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 154.3 g of myristic acid, and 0.008 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 245°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.1.

[0037] <Synthesis of polyglycerol fatty acid ester 7> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 174.8 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 554.6 g of behenic acid, and 4.21 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 250°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.2.

[0038] <Synthesis of polyglycerol fatty acid ester 8> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 360.1 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 358.9 g of behenic acid, and 4.21 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 250°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.2.

[0039] <Synthesis of polyglycerol fatty acid ester 9> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 377.0 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 346.0 g of stearic acid, and 1.01 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 245°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.2.

[0040] <Synthesis of polyglycerol fatty acid ester 10> A reactor equipped with a nitrogen tube, distillation tube, thermometer, heating jacket, and stirrer was charged with 464.7 g of polyglycerol (average degree of polymerization 10, hydroxyl value 890), 251.4 g of oleic acid, and 2.86 g of sodium hydroxide, and the contents were stirred and mixed. Under a nitrogen atmosphere, the internal temperature of the reactor was raised to 245°C. The reaction was continued at this temperature until the acid value reached 0.5 or less. The acid value of the resulting polyglycerol fatty acid ester was 0.1.

[0041] <Preparing the croquette filling> 100g of potato flakes were mixed with 260g of 80°C hot water and mixed for 1 minute using a vertical mixer fitted with a beater. The mixture was then transferred to a stainless steel tray and allowed to cool at room temperature for 30 minutes, then cooled in a 5°C incubator for at least 2 hours. The mixture was then cut into 40 x 40 x 12mm pieces to serve as the filling.

[0042] Example 1 A 0.5% aqueous solution of polyglycerol ester was prepared by mixing 5 g of diglycerol caprylic acid ester (polyglycerol fatty acid ester 1) with 1 kg of water at 80°C and cooling the mixture. 700 g of the aqueous solution of polyglycerol ester cooled to 5°C was added to 500 g of plain flour and stirred to prepare a batter. The mixture was immersed in the batter and deep-fried in canola oil heated to 180°C for 3 minutes to obtain croquettes.

[0043] <Examples 2 to 9> Croquettes of Examples 2 to 9 were prepared in the same manner as in Example 1, except that polyglycerol fatty acid ester 1 in Example 1 was changed to polyglycerol fatty acid esters 2 to 9 shown in Table 1, respectively.

[0044] <Comparative Example 1> A croquette of Comparative Example 1 was prepared in the same manner as in Example 1, except that polyglycerol fatty acid ester 1 in Example 1 was changed to polyglycerol fatty acid ester 10 shown in Table 1.

[0045] <Comparative Example 2> A batter was prepared by adding 700 g of water cooled to 5°C to 500 g of plain flour and stirring. The prepared mixture was immersed in the batter and deep-fried in canola oil heated to 180°C for 3 minutes to obtain croquettes.

[0046] <Croquette Review> The croquettes prepared in Examples 1 to 9 and Comparative Examples 1 and 2 were allowed to cool at room temperature for 15 minutes, then heated in a 500 W microwave for 90 seconds and used for evaluation. For evaluation, a tooth-shaped adapter was attached to a rheometer, and the load was measured at a table speed of 6 cm / min.

[0047] <Evaluation indicators> Maximum load: The maximum value at the time of breakage was taken as the maximum load. The higher the maximum load, the better the chewiness was judged to be. Load gradient: The absolute value of the gradient obtained by dividing the difference between the maximum load and the minimum load by the distance traveled between them was taken as the load gradient. The larger the load gradient, the crispier the texture. Sensory evaluation: Seven panelists tasted the evaluation croquettes and rated the texture (crispyness) on a scale of 0 to 5. The higher the score, the crispier the texture.

[0048] [Table 1]

[0049] [Table 2]

[0050] The results in Table 2 show that Examples 1 to 9, which used the batter liquid of the present invention, had maximum loads equal to or greater than those of Comparative Example 2, which did not contain a polyglycerol fatty acid ester, and a larger load gradient. Furthermore, the maximum load was improved compared to Comparative Example 1, which used an ester whose constituent fatty acid was oleic acid. Among these, the croquettes of Examples 1, 3 to 6, and 8, which used polyglycerol fatty acid esters whose HLB values ​​were in the range of 5 to 15 and whose constituent fatty acids were caprylic acid, lauric acid, myristic acid, and behenic acid, also had load gradients of 50 gf / mm or more, and also achieved favorable results in the sensory evaluation of texture.

[0051] Example 10 Croquettes were prepared in the same manner as in Example 1, allowed to cool at room temperature for 15 minutes, and then frozen and stored for 2 weeks in a freezer adjusted to −18° C. After 2 weeks, the croquettes were removed from the freezer and heated in a microwave oven at 500 W for 90 seconds to obtain frozen-thawed croquettes.

[0052] Example 11 Croquettes were obtained after freezing and thawing in the same manner as in Example 10, except that the polyglycerol fatty acid ester 1 used in Example 10 was changed to polyglycerol fatty acid ester 2.

[0053] Example 12 Croquettes were obtained after freezing and thawing in the same manner as in Example 10, except that the polyglycerol fatty acid ester 1 used in Example 10 was changed to polyglycerol fatty acid ester 3.

[0054] Example 13 Croquettes were obtained after freezing and thawing in the same manner as in Example 10, except that the polyglycerol fatty acid ester 1 used in Example 10 was changed to polyglycerol fatty acid ester 4.

[0055] Example 14 Croquettes were obtained after freezing and thawing in the same manner as in Example 10, except that the polyglycerol fatty acid ester 1 used in Example 10 was changed to polyglycerol fatty acid ester 5.

[0056] Example 15 Croquettes were obtained after freezing and thawing in the same manner as in Example 10, except that the polyglycerol fatty acid ester 1 used in Example 10 was changed to polyglycerol fatty acid ester 8.

[0057] <Comparative Example 3> A batter was prepared by adding 700 g of water cooled to 5°C to 500 g of plain flour and stirring. The prepared mixture was immersed in the batter and deep-fried in canola oil heated to 180°C for 3 minutes to obtain croquettes. The croquettes were allowed to cool at room temperature for 15 minutes and then frozen and stored in a freezer adjusted to -18°C for 2 weeks. After 2 weeks, the croquettes were removed from the freezer and heated in a microwave oven at 500W for 90 seconds to obtain frozen and thawed croquettes.

[0058] <Croquette Review> A tooth-shaped adapter was attached to the rheometer, and the table speed was set to 6 cm / min, and the loads of the croquettes of Examples 10 to 15 and Comparative Example 3 were measured.

[0059] <Evaluation indicators> Maximum load: The maximum value at the time of breakage was taken as the maximum load. The higher the maximum load, the better the chewiness was judged to be. Load gradient: The absolute value of the gradient obtained by dividing the difference between the maximum load and the minimum load by the distance traveled between them was taken as the load gradient. The larger the load gradient, the crispier the texture.

[0060] [Table 3]

[0061] The results in Table 3 reveal that Examples 10 to 15, which used the batter liquid of the present invention, had a larger maximum load and load gradient than Comparative Example 3, which did not contain the polyglycerol fatty acid ester of the present invention, and that even after undergoing the freezing and thawing process, they had a better texture and a stronger crispiness than those of the non-additive product.

Claims

1. A batter containing wheat flour, water, and a polyglycerol fatty acid ester, The batter liquid is characterized in that the constituent fatty acids of the polyglycerol fatty acid ester are one or more selected from the group consisting of saturated fatty acids having 8 to 14 carbon atoms and behenic acid, and the batter liquid has an esterification rate of 5 to 33% and an HLB of 5 to 10.

4.

2. 2. The method for producing a batter liquid according to claim 1, further comprising the steps of adding and mixing the polyglycerol fatty acid ester to an aqueous component, and then adding and mixing wheat flour.

3. A method for producing fried food, comprising the steps of applying the batter liquid according to claim 1 to ingredients and cooking the ingredients with heat.

Images