Batter mix for deep frying

Abstract

To provide a coating material mix for deep-fried food, including cereal flour as a main material such as wheat flour, with which coating deep-fried food can be produced having a crispy coating and an ingredient which is juicy, without uncooked slime between the coating and the ingredient.SOLUTION: A coating material mix for deep-fried food of the present invention includes a combination of oxidized starch and egg white flour formulated therein and thereby coating deep-fried food can be produced without uncooked slime between a coating and an ingredient. When batter including the coating material mix for deep-fried food of the present invention mixed with water is directly adhered onto the ingredient without carrying out flouring to prepare the deep-fried food, the slime between the coating and the ingredient can be prevented as in a case of carrying out the flouring, dispensing with a flouring step.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an agent to be blended in a fried food clothing material mix that can be suitably used as a clothing material for fried foods such as tempura, and a fried food clothing material mix containing the blending agent.

Background Art

[0002] Coated fried foods are prepared by sprinkling a powdery clothing material mainly composed of flours such as wheat flour and starches directly on ingredients such as seafood, livestock meat, and vegetables and then deep-frying, or by attaching a batter obtained by dissolving the powdery clothing material in water to the surface of the ingredients and then deep-frying, or by further attaching breadcrumbs etc. to the ingredients with the batter attached and then deep-frying. In coated fried foods, since the ingredients with the clothing material attached are deep-fried, the clothing that directly touches the oil has a crispy texture and flavor, and the inner ingredients are cooked as if steamed inside the clothing, and the umami is condensed.

[0003] For fried foods that are deep-fried after attaching batter, the ratio of the clothing to the ingredients is large, and the influence of the texture of the clothing on the texture of the fried food is also large. The whole fried food is not greasy, and a crispy texture is required. For example, blending a processed starch that has been oxidized or acid-treated and has an RVA peak viscosity of 1000 mPa·s or less into a fried food clothing material in which flours such as wheat flour as the main component and auxiliary raw materials are mixed (Patent Document 1), or blending oxidized starch and waxy starch (Patent Document 2) has been reported to give the clothing a crispy and light texture.

[0004] Also, Patent Document 3 describes that by containing starch, egg white powder, and saccharides in a tempura clothing mix, the oil absorption amount of the clothing can be reduced, and tempura with a large amount of crispy texture can be obtained. Patent Document 4 describes that when using a fried food clothing material mix containing acetylated starch and egg white powder, a fried food having a clothing with a texture that is difficult to peel off and has no greasiness or powdery feeling can be produced.

[0005] Traditionally, in the cooking process of deep-fried foods, flour is sprinkled on the ingredients before the batter is applied to improve the adhesion between the ingredients and the batter. On the other hand, in recent years, some supermarkets have omitted the step of dusting ingredients with flour in their backrooms to reduce the workload. However, when fried foods are prepared without dusting, a slimy texture can be felt between the ingredients and the batter compared to when dusting is used. This sliminess occurs when the batter in contact with the ingredients is watery, and even if the surface of the batter is thoroughly fried, the heat does not penetrate the batter well, resulting in a raw-like texture on the side of the batter that is in contact with the ingredients. Fried foods are required to be not only crispy on the outside but also juicy and free of any sliminess between the ingredients and the batter. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] International Publication No. 2018 / 143215 [Patent Document 2] Japanese Patent Application Publication No. 8-131109 [Patent Document 3] Japanese Patent Publication No. 2008-295360 [Patent Document 4] International Publication No. 2018 / 105574 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a compounding agent for a batter mix for fried foods, mainly made from wheat flour or other grain flours, and a batter mix for fried foods containing the compounding agent, which can produce fried foods with a crispy coating, juicy fillings, and no raw, slimy residue between the fillings and the coating. Furthermore, the present invention aims to provide a fried food product and a method for producing the same, which does not require the use of flour to coat the ingredients and prevents sliminess between the ingredients and the coating. [Means for solving the problem]

[0008] Oxidized starch and egg white powder have traditionally been used in batter mixes for fried foods, and it was known that they are effective in improving the texture of the batter, such as making it crispy. However, it was not known that combining them in a mixture would be effective in reducing the sliminess between the ingredients and the batter. As a result of diligent research to solve the above problems, the inventors of the present invention have found that by incorporating a combination of oxidized starch and egg white powder into the batter mix for deep-frying, it is possible to produce deep-fried foods with a coating that does not have a raw, slimy texture between the ingredients and the batter, and that the improvement effect is particularly remarkable when deep-frying is done without dusting with flour, thus completing the present invention.

[0009] The present invention is as follows: (1)、(2) For deep frying batter Mix, and ( 3 Regarding batter for deep-frying. ( 1 ) Oxidized starch 3 ~ 15 Contains % by mass and 0.03-14% by mass of egg white powder, for deep frying. batter mix. ( 2 ) The oxidized starch is oxidized waxy starch as described in (1) above. Batter mix for deep frying . ( 3 )the above (1) or (2) For deep frying as described above batter A batter for deep frying, made by mixing the mix with water.

[0010] Furthermore, the present invention is as follows ( 4 ), ( 5 ) deep-fried food coated in breading, ( 6 ), ( 7 A method for manufacturing breaded and fried foods. and (8) and (9) methods for suppressing slime Regarding. ( 4 )the above( 3 A breaded and deep-fried food in which ingredients coated with the deep-frying batter described in the label are deep-fried. ( 5 ) The above ( 4 ) Deep-fried food coated in breading as described above. (6 )Attach the batter for fried food described above to the ingredients, including a method for producing dressed fried food. 3 )A method for producing dressed fried food including attaching the batter for fried food described above to the ingredients. ( 7 )Dust Without Attach the batter for fried food directly to the ingredients, the method for producing dressed fried food described above in 6 ) ( 8 ) A method for suppressing sliminess between the coating and the ingredients in coated fried foods, by frying ingredients coated with a batter made by mixing water with a batter mix for frying containing 3-15% by mass of oxidized starch and 0.03-14% by mass of egg white powder, and then frying the ingredients coated with the batter. . ( 9 ) The method for suppressing sliminess described in (8) above, wherein ingredients to which the aforementioned frying batter has been directly applied without dusting with flour are then deep-fried. .

Effect of the Invention

[0011] If fried food is prepared using a batter obtained by dissolving a dressing mix for fried food containing the compounding agent of the present invention in water, it is possible to produce fried food with a crispy texture of the dressing, juicy ingredients, and reduced stickiness between the ingredients and the dressing. In addition, when the batter is directly attached to the ingredients without using dusting powder and fried in oil, the effect of reducing the stickiness between the ingredients and the dressing is particularly remarkable, so the process of using dusting powder can be reduced, and the working load can be reduced.

Mode for Carrying Out the Invention

[0012] The compounding agent for the dressing mix of the present invention consists of a combination of oxidized starch and egg white powder, and is blended with raw materials necessary for the dressing mix for fried food such as flour and starches to suppress the stickiness between the fried food ingredients and the dressing. The dressing mix for fried food of the present invention is a dressing mix containing this compounding agent. In addition, the batter for fried food of the present invention is a batter for fried food obtained by mixing the dressing mix for fried food and water, etc., and the dressed fried food of the present invention is a dressed fried food obtained by frying in oil using the dressing mix for fried food.

[0013] The oxidized starch used in this invention is obtained by oxidizing raw starch with an oxidizing agent. Suitable oxidizing agents include hypochlorous acid, bleaching powder, hydrogen peroxide, potassium permanganate, or nitric acid. The degree of oxidation is adjusted as appropriate depending on the type of raw starch and the intended use of the coating material for fried foods.

[0014] The oxidized starches used in this invention include corn starch, potato starch, tapioca starch, sweet potato starch, sago starch, wheat starch, rice starch, and starches derived from the waxy varieties of these starches. These can be used individually or in combination of two or more. Among these, starch derived from the waxy variety is preferred. More specifically, the oxidized starch content of waxy variety-derived starch is preferably 90% by mass or more, more preferably 95% by mass or more, and even more preferably 100% by mass. In particular, oxidized starch from waxy corn starch is preferred, as it has a high effect in suppressing sliminess between the ingredients and the coating.

[0015] The egg white powder used in this invention may be whole egg powder containing egg white powder, but it is preferable to use egg white powder itself. The present invention's batter mix formulation consists of a combination of oxidized starch and egg white powder, and is incorporated into the batter mix for frying in order to suppress sliminess between the fried food ingredients and the batter.

[0016] When the frying batter mix of the present invention is formulated to contain 1 to 30% by mass of oxidized starch, preferably 2 to 15% by mass, more preferably 3 to 10% by mass, and 0.03 to 14% by mass of egg white powder, preferably 0.05 to 10% by mass, more preferably 0.1 to 3% by mass, fried foods coated with this batter mix will have a crisp texture and reduced sliminess between the fried food and the batter, resulting in excellent results. If the amount of oxidized starch exceeds 30% by mass, the viscosity of the batter will decrease when it is prepared, requiring a reduction in the amount of water added during batter preparation. As a result, the solid content in the batter will increase, making it difficult for the water in the batter to evaporate during frying, leading to a slimy texture. Also, if the amount of egg white powder exceeds 14% by mass, the coating will become hard and less crisp.

[0017] The main ingredients of the batter mix for deep-frying are grain flours and starches, and various other auxiliary materials can be used in combination depending on the type of product. Examples of grain flours include wheat flour such as soft flour, medium flour, semi-strong flour, strong flour, whole wheat flour, and durum wheat flour; grain flours such as rice flour (joshinko, mochiko, etc.); corn flour; buckwheat flour; rye flour; white sorghum flour; and barley flour; as well as heat-treated grain flours. In the present invention, it is preferable to contain 65 to 99% by mass of wheat flour, more preferably 75 to 98% by mass, and even more preferably 80 to 97% by mass. Examples of starches include corn starch, potato starch, tapioca starch, wheat starch, sago starch, rice starch, sweet potato starch, and modified starches thereof.

[0018] Examples of auxiliary ingredients include carbohydrates such as dextrin, oligosaccharides, sugars, and sugar alcohols; oils and fats such as powdered oils and shortening; protein materials such as egg yolk powder, wheat protein, milk protein, and soy protein; leavening agents such as baking powder containing gas generating agents such as baking soda (sodium bicarbonate), ammonium carbonate, and calcium carbonate, and acidifying agents such as tartaric acid, potassium bitartrate, and sodium dihydrogen phosphate; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; seasonings such as salt, monosodium glutamate, and powdered soy sauce; extracts such as yeast extract and extracts derived from meat or seafood; emulsifiers such as glycerin fatty acid esters and lecithin; and other ingredients such as enzymes, dietary fiber, pumpkin powder, colorings, flavorings, spices, and various quality improvers. In particular, the inclusion of sugar alcohols such as lactitol, sorbitol, xylitol, erythritol, and mannitol further improves the crispness of fried foods and reduces the sliminess between the ingredients and the coating. Lactitol is more preferred. In the present invention, it is preferable to contain 0.05 to 10% by mass of sugar alcohol, more preferably 0.08 to 8% by mass, and even more preferably 0.1 to 5% by mass.

[0019] The frying batter mix of the present invention refers to a mixture of raw materials such as grain flours, starches, salt, baking powder, sugars, and flavorings. A basic frying batter can be made simply by mixing and stirring this mix with water or other liquids. Deep-frying batter is a batter used as a coating for deep-fried foods such as tempura, karaage (Japanese fried chicken), fritters, and chicken nuggets. It can be prepared by adding water to 100 parts by mass of a mix mainly made from wheat flour or other grain flours and starches. Typically, 80 to 200 parts by mass is used for tempura batter, and 70 to 120 parts by mass is used for karaage batter.

[0020] In this way, ingredients such as vegetables, seafood, and meat, which have been processed and shaped as needed, are immersed in the batter, or the batter is applied to the ingredients to coat them with the batter. Then, the ingredients are placed in frying oil at an appropriate temperature and fried for an appropriate amount of time to produce breaded fried food. Traditionally, in the preparation of breaded fried foods, flour has been sprinkled on the ingredients before applying the batter to improve adhesion between the ingredients and the coating. When fried foods are prepared without this flour, a strong slimy feeling can be felt between the ingredients and the coating. Using the deep frying batter of the present invention, the sliminess between the ingredients and the coating is reduced even when deep frying is done without dusting with flour. Therefore, deep frying can be produced by directly applying the deep frying batter to the ingredients without dusting with flour. Of course, deep frying with the same effect can be produced even when dusting with flour.

[0021] The breaded fried foods produced in this manner according to the present invention include, for example, tempura, karaage (Japanese fried chicken), fritters, chicken nuggets, and breaded fried foods. After deep-frying, they may be refrigerated or frozen, or deep-fried after refrigeration or freezing. They can also be cooked using other methods such as baking in an oven or heating in a microwave oven, and deep-frying may be used in combination with these heating methods. [Examples]

[0022] The details of the present invention will be described below with reference to examples. The present invention is not limited in any way by these examples.

[0023] [Preparing tempura] (1) The ingredients were mixed according to the proportions shown in Table 1 below to prepare a batter mix for deep frying. (2) Mix 130 to 170 parts by mass of water with 100 parts by mass of the batter mix for deep frying, and make a batter The mixture was prepared. The amount of water was adjusted so that the viscosity of the batter was the same in the test section. (3) Coat the shrimp (size 26 / 30) with batter and deep fry in oil at 170°C for 2 minutes. We obtained tempura. However, in Comparative Example 5 and Example 8, each frying batter mix was applied to the shrimp. After sprinkling it with flour, the batter was applied to it. (4) The resulting tempura was allowed to cool at room temperature for 3 hours and then evaluated according to the following criteria. The evaluation was conducted by 10 panelists. The evaluation was conducted using the following method, and the results were shown as the average of the evaluation scores.

[0024] [Evaluation Criteria] "Sharpness" 5: Very good 4: Good 3: Fairly good 2: Slightly bad 1: Bad "Sliminess between the ingredients and the batter": The part of the batter that is in contact with the ingredients feels watery. 5: The entire coating has a very dry texture, with no sliminess between the ingredients and the coating, which is excellent. 4: The entire coating has a dry texture, with little sliminess between the ingredients and the coating, which is good. 3: There is a slight sliminess between the ingredients and the batter, but it is generally good. 2: There was a strong sliminess between the ingredients and the batter, which was bad. 1: The sliminess between the ingredients and the batter was very strong, which was very bad.

[0025] [Materials used] The manufacturers of each material used are as follows: Oxidized waxy corn starch, Matsutani Chemical Industry Co., Ltd. Oxidized corn starch, manufactured by Showa Sangyo Co., Ltd. Oxidized Tapioca Starch, Showa Sangyo Co., Ltd. Sago Oxide Starch, Showa Sangyo Co., Ltd. Acetylated Tapioca Starch, Showa Sangyo Co., Ltd. Phosphate-crosslinked tapioca starch, Showa Sangyo Co., Ltd. Waxy Corn Starch, J-Oil Mills Co., Ltd. Egg white powder, manufactured by Kewpie Corporation. Lactitol, manufactured by Bussan Food Science Co., Ltd. Leavening agent, Aikoku Co., Ltd. Cake flour, manufactured by Showa Sangyo Co., Ltd.

[0026] [Table 1]

[0027] Table 1 shows that, as the evaluation results indicate, oxidized starch is the only modified starch that exhibits a sliminess-suppressing effect when used in combination with egg white powder. Furthermore, among oxidized starches derived from the same plant, waxy seed starch showed a high effect, and oxidized waxy corn starch in particular showed a high effect. The sensory evaluation of "crispness" mainly reflects the condition of the surface of the coating, and "sliminess between the ingredients and the coating" mainly reflects the condition of the side of the coating that is in contact with the ingredients. The unexpected effect was that when egg white powder and oxidized starch were used in combination in suitable amounts, both evaluations were equally high. In addition, when oxidized waxy corn starch was used, the oiliness was also suppressed, resulting in a better result.

[0028] Furthermore, Comparative Example 5 and Example 8 were prepared using the same frying batter mix and preparation method as Comparative Example 1 and Example 1, except that the shrimp were coated with each frying batter mix as a dusting agent before the batter was applied. Comparing Comparative Example 1 and Comparative Example 5, Comparative Example 1 received a lower evaluation in the evaluation of sliminess between the ingredients and the batter, indicating that sliminess is more noticeable when no dusting agent is used. Nevertheless, Example 1 received an evaluation equivalent to that of Example 8, demonstrating that the batter of the present invention is superior in that it can achieve the same sliminess-suppressing effect as when dusting agent is used, even when applied directly to the ingredients without dusting agent.

[0029] [Amount of oxidized starch] By varying the amount of oxidized starch, the ingredients were mixed according to the formulations shown in Table 2 below to prepare a batter mix for deep-frying. Otherwise, tempura was prepared according to the [Tempura Preparation] procedure described above and evaluated according to the [Evaluation Criteria] described above. The results are shown in Table 2.

[0030] [Table 2]

[0031] When the oxidized starch content in the frying mix is ​​adjusted to 1% to 30% by mass, fried foods coated with this batter mix have a crisp texture and reduced sliminess between the fried food and the batter, resulting in excellent results. When the egg white powder content is 0.3% by mass, the oxidized starch content is preferably 2% to 30% by mass, more preferably 3% to 15% by mass. Furthermore, if the amount of oxidized starch exceeds 30% by mass, the viscosity of the batter will decrease when it is prepared, requiring a reduction in the amount of water added during batter preparation. As a result, the solid content in the batter increases, making it difficult for the water in the batter to evaporate during frying, leading to a slimy texture.

[0032] [Amount of egg white powder used] By varying the amount of egg white powder, the ingredients were mixed according to the proportions shown in Table 3 below to prepare a batter mix for deep-frying. Otherwise, tempura was prepared according to the [Tempura Preparation] procedure described above and evaluated according to the [Evaluation Criteria] described above. The results are shown in Table 3.

[0033] [Table 3]

[0034] When the egg white powder in the frying mix is ​​formulated to be between 0.03% and 14% by mass, fried foods coated with this batter mix have a good bite and reduced sliminess between the fried food and the batter, resulting in excellent results. When the amount of oxidized starch is 8% by mass, the egg white powder is preferably 0.05% to 10% by mass, more preferably 0.1% to 3% by mass. Furthermore, if the amount of egg white powder exceeds 14% by mass, the coating becomes hard and less crisp.

[0035] As described above, when the batter mix for deep-frying of the present invention is formulated with oxidized starch at a concentration of 1 to 30% by mass, preferably 2 to 15% by mass, more preferably 3 to 10% by mass, and egg white powder at a concentration of 0.03 to 14% by mass, preferably 0.05 to 10% by mass, more preferably 0.1 to 3% by mass, it was found that deep-fried foods coated with the batter mix have a good bite and reduced sliminess between the deep-fried food and the batter. Furthermore, it was found that when sugar alcohol is preferably formulated at a concentration of 0.05 to 10% by mass, more preferably 0.08 to 8% by mass, and even more preferably 0.1 to 5% by mass, deep-fried foods coated with the batter have an even better bite and reduced sliminess between the deep-fried food and the batter. [Industrial applicability]

[0036] By preparing fried food using a batter made by dissolving a batter mix containing the batter mix formulation of the present invention in water, it is possible to produce fried food with a crispy coating, juicy filling, and reduced sliminess between the filling and the coating. Furthermore, even when the batter is applied directly to the ingredients without using dusting flour and then deep-fried, it has the same sliminess-reducing effect between the ingredients and the batter as when dusting flour is used. Therefore, one step of dusting flour can be eliminated, reducing the workload.

Claims

1. A batter mix for deep frying, containing 3 to 15% by mass of oxidized starch and 0.03 to 14% by mass of egg white powder.

2. The batter mix for deep frying according to claim 1, wherein the oxidized starch is oxidized waxy starch.

3. A batter for deep frying obtained by mixing the deep frying batter mix according to claim 1 or 2 with water.

4. A breaded fried food in which ingredients coated with the frying batter described in claim 3 are deep-fried.

5. The coated fried food according to claim 4, wherein there is no dusting flour between the frying batter and the ingredients.

6. A method for manufacturing coated fried food, comprising applying the frying batter described in claim 3 to the ingredients.

7. A method for manufacturing coated fried food according to claim 6, wherein the batter for frying is applied directly to the ingredients without dusting with flour.

8. A method for suppressing sliminess between the coating and the ingredients of coated fried foods, by frying ingredients coated with a batter made by mixing water with a batter mix for fried foods containing 3 to 15% by mass of oxidized starch and 0.03 to 14% by mass of egg white powder, and then frying the ingredients coated with the batter.

9. The method for suppressing sliminess according to claim 8, wherein the ingredients to which the aforementioned batter for frying has been directly applied without dusting with flour are then deep-fried.

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