Batter mix and method for manufacturing fried foods

Abstract

To provide mixed powder for batter having an excellent binding property of a coating material to an ingredient, and to provide a production method of deep-fried food.SOLUTION: Mixed powder for batter contains wheat flour, oil and fat processed starch, at least one kind selected from cellulose and powdered oil and fat, and at least one kind selected from glucomannan and Konjak powder. A binding property of a coating material to an ingredient can be improved by the mixed powder for batter. A production method of deep-fried food can reduce burnt deposits caused by oozing of a moisture of an ingredient of deep-fried food to a coating so as to improve a yield, and further enables obtaining for instance, an excellent palate feeling with a collapse feeling when eaten.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a batter mix powder used for preparing a batter liquid and a method for producing fried foods, which are produced by attaching a batter liquid to ingredients.

Background Art

[0002] The texture when eaten is important for fried foods. However, when time elapses after cooking, the moisture of the ingredients migrates to the coating, resulting in the loss of juiciness of the ingredients and a tendency for the coating to soften.

[0003] As something to improve the texture of fried foods when a certain amount of time has passed after frying, a mix for a fried food coating containing 30 to 70% by mass of starch with a swelling degree of 10 or less and 30 to 70% by mass of water-soluble dietary fiber is disclosed in Patent Document 1.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the outflow of moisture from the ingredients can occur not only after cooking but also, for example, between the time when the batter liquid is attached to the ingredients and the start of frying. The outflow of moisture from the ingredients before the start of frying is a factor that deteriorates the binding property and induces burning during frying. Therefore, there was room for improvement in the batter liquid regarding the possible outflow of moisture that can occur between when it is attached to the ingredients and the start of frying.

[0006] The present invention has been made in view of the above-mentioned prior art, and aims to provide a batter mix powder and a method for manufacturing fried food that have good adhesion of the coating material to the ingredients and suppress the seepage of ingredients into the coating. [Means for solving the problem]

[0007] The applicant has been working to improve the binding properties of the coating material to the ingredients, and has found that when the binding properties of the coating material to the ingredients are good, it becomes difficult to obtain a good texture that crumbles easily.

[0008] To achieve the above objective, the batter mix powder of the present invention is characterized by containing wheat flour, modified starch, at least one selected from cellulose and powdered oils and fats, and at least one selected from glucomannan and konjac powder.

[0009] The batter mix of the present invention can improve the binding properties of the coating to the filling. Furthermore, even with fillings that tend to release moisture, such as minced meat cutlets, it is possible to prevent moisture from leaking out of the filling and prevent burning. In addition, the batter mix of the present invention provides a good crunchy texture when eaten.

[0010] In the batter mix powder of the present invention, it is preferable that, with respect to 100 parts by mass of the total amount of wheat flour and oil-processed starch, the mixture contains 1.0 to 10.0 parts by mass of cellulose if it contains cellulose, 1.0 to 10.0 parts by mass of powdered oil if it contains powdered oil, and 0.05 to 0.40 parts by mass of at least one selected from glucomannan and konjac powder.

[0011] In the batter mix of the present invention, it is preferable that the wheat flour and the oil-processed starch together comprise 20 to 40% by mass of wheat flour and 60 to 80% by mass of oil-processed starch.

[0012] In the batter mix of the present invention, it is preferable that the wheat flour contains 50 to 100% by mass of heat-treated wheat flour in the total amount of wheat flour.

[0013] In the batter mix of the present invention, it is preferable that, in addition to 100 parts by mass of the total amount of wheat flour and the processed oil starch, at least one selected from soy protein and soy flour is further included in an amount of 0.5 to 3.0 parts by mass.

[0014] The present invention provides a method for producing fried food, comprising: a batter preparation step of preparing a batter by adding water to the above-mentioned batter mix and stirring; a batter application step of applying the batter to the ingredients; and a deep-frying step of deep-frying the ingredients to which the batter has been applied.

[0015] According to the method for producing fried food of the present invention, the batter has high binding properties to the ingredients, suppressing the seepage of moisture from the ingredients, and making it possible to produce fried food with a crispy batter. As a result, it is possible to reduce burning of fried food caused by moisture seeping from the ingredients into the batter, and improve the yield.

[0016] In the method for manufacturing fried foods, it is preferable that no dusting flour is used in the batter application step.

[0017] In other words, the method for manufacturing fried foods according to the present invention can maintain good binding properties even without the use of dusting flour. Therefore, it becomes possible to omit the use of dusting flour, thereby improving the productivity of fried foods. [Effects of the Invention]

[0018] The batter mix powder of the present invention can improve the binding properties of the coating to the ingredients. Furthermore, the method for manufacturing fried foods of the present invention can reduce burning of fried foods caused by moisture from the ingredients seeping into the coating, thereby improving yield. In addition, when eaten, a good texture, such as a slightly crumbly feel, can be obtained.

Brief Description of the Drawings

[0019] [Figure 1] It is an explanatory diagram showing the state of the fried food in Test Example 7. [Figure 2] It is an explanatory diagram showing the state of the fried food in Test Example 8.

Modes for Carrying Out the Invention

[0020] The batter mix powder of the present invention contains wheat flour, oil-processed starch, at least one selected from cellulose and powdered oil, and at least one selected from glucomannan and konjac flour.

[0021] Specifically, in the batter mix powder of the present invention, in the total of wheat flour and oil-processed starch, it is preferable that the wheat flour contains 20 to 40% by mass, and more preferably 25 to 35% by mass.

[0022] As the wheat flour, for example, strong flour, semi-strong flour, medium flour, weak flour, durum flour, and mixed flour thereof, heat-treated wheat flour, etc. can be used.

[0023] The wheat flour preferably contains 50 to 100% by mass of heat-treated wheat flour (hereinafter also referred to as heat-treated wheat flour) in the total wheat flour, and more preferably 75 to 100% by mass.

[0024] As heat-treated wheat flour, wheat flour that has been heat-treated under moist or dry heat conditions at a temperature sufficient to denature the proteins in the wheat flour is used. Known methods can be used for the heat treatment. Specifically, dry heat heating and moist heat heating are mentioned. For example, in dry heat heating, the raw material is heated without adding water. Equipment used for dry heat heating includes rotary kettles, roasting kettles, paddle dryers, hot air dryers, and shelf dryers. In moist heat heating, water is added as appropriate to adjust the moisture content of the raw material to about 13-16% by mass, and then the material is heated in a heated sealed container. Alternatively, the material is heated in a container containing heated steam. Equipment used for moist heat heating includes sealed heating devices and box-type steamers. There are no particular restrictions on the heating conditions, but for example, it can be done by placing the material in a heating container such as a rotary kettles and heating it while stirring, so that the final product temperature reaches 100-120°C, and the total heating time is preferably 30-60 minutes. Furthermore, the method is not limited to using a heating container such as a rotary kettle; various other methods can be employed, such as placing the raw materials in a rotating drum and heating them while blowing hot air into it. It is preferable to heat the mixture until wet gluten can no longer be extracted. Also, the heat-treated wheat flour may be wheat flour made by heating wheat and then grinding it.

[0025] The amount of modified oil and fat starch is preferably 60-80% by mass, and more preferably 65-75% by mass, of the total amount of wheat flour and modified oil and fat starch.

[0026] Oil-modified starch is a starch obtained by adding and mixing oil to starch and aging it for a certain period at a temperature above room temperature, preferably 30°C to 150°C. There are no limitations on the starch used as the raw material; examples include corn starch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, kudzu starch, bracken starch, sago starch, and pea starch. Among these, tapioca, corn starch, rice starch, and potato starch are particularly preferred because they are inexpensive and readily available in large quantities. Of these, tapioca starch is preferred for its coating properties on ingredients and its ability to impart a soft texture, and cross-linked tapioca starch is even more preferred.

[0027] Furthermore, various modified starches can also be used as raw materials for oil-based starch. That is, starch used as a raw material may be subjected to chemical modification treatments such as oxidation, esterification, etherification, or crosslinking, or to processing treatments such as gelatinization, granulation, moist heat treatment, ball milling, fine grinding, heating, hot water treatment, bleaching, sterilization, acid treatment, alkali treatment, or enzyme treatment, or to two or more of these processing treatments. It is preferable to use crosslinked starch as the raw material starch.

[0028] There are no particular restrictions on the oils and fats used in processed starch, as long as they are edible oils and fats. Examples include linseed oil, perilla oil, shiso oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, fractionated oils of these, and processed oils such as transesterified oils.

[0029] In the batter mix powder of the present invention, if cellulose is included, it is preferable to include 1.0 to 10.0 parts by mass of cellulose, and more preferably 3.0 to 5.0 parts by mass, per 100 parts by mass of the total amount of wheat flour and modified oil starch.

[0030] Various types of cellulose can be used, including powdered cellulose, microfibrous cellulose, and microcrystalline cellulose.

[0031] In the batter mix of the present invention, if powdered oil is included, it is preferable to include 1.0 to 10.0 parts by mass of powdered oil per 100 parts by mass of the total amount of wheat flour and modified starch, and more preferably 3.0 to 5.0 parts by mass.

[0032] As for the powdered oil, any powder that is solid at room temperature and has been prepared to an appropriate particle size is acceptable. For example, hydrogenated soybean oil, palm oil, rapeseed oil, etc., are preferably used. In the batter mix of the present invention, if cellulose and powdered oil are included, it is preferable that the total amount of both be 3.0 to 5.0 parts by mass relative to 100 parts by mass of the total amount of wheat flour and modified oil starch.

[0033] At least one selected from glucomannan and konjac powder is preferably present in an amount of 0.05 to 0.40 parts by mass, and more preferably 0.1 to 0.2 parts by mass, per 100 parts by mass of the total amount of wheat flour and modified oil starch.

[0034] Glucomannan is a storage polysaccharide found in the tubers (potatoes) of plants such as konjac, which belong to the Araceae family in plant classification. As for the glucomannan, for example, purified glucomannan may be used, but readily soluble glucomannan purified using an alcohol purification method is particularly preferred.

[0035] Konjac powder can be glucomannan, so-called konjac powder with glucomannan as the main component, or coarse powder.

[0036] Furthermore, the batter mix powder of the present invention preferably contains at least one selected from soy protein and soy flour. The at least one selected from soy protein and soy flour may be present in an amount of 0.5 to 3.0 parts by mass, and more preferably 1.0 to 2.0 parts by mass, per 100 parts by mass of the total amount of wheat flour and modified starch.

[0037] Soy protein can be any raw material rich in protein produced from soybeans, and is not particularly limited to any specific type. Examples include soy milk, concentrated soy protein, isolated soy protein, and soy peptides.

[0038] There are no particular restrictions on the type of soy flour used; for example, whole-fat soy flour, defatted soy flour, or combinations thereof can be used.

[0039] The batter mix powder of the present invention may contain, as appropriate, other ingredients such as grain flours like barley flour, rye flour, rice flour, soybean flour, and corn flour, and processed products thereof; starches like corn starch, tapioca starch, potato starch, and rice starch, and modified starches thereof; emulsifiers such as glycerin fatty acid esters, lecithin, and sucrose fatty acid esters; thickening polysaccharides such as guar gum, xanthan gum, tamarind gum, locust bean gum, carrageenan, pullulan, and gellan gum; leavening agents; sugars; seasonings; spices; salt, etc.

[0040] (Method of deep-frying) First, a batter preparation process is carried out in which water is added to the batter mix powder and stirred to adjust the batter liquid.

[0041] The amount of water added to 100 parts by mass of batter mix powder is preferably 160 to 500 parts by mass, and more preferably 200 to 300 parts by mass.

[0042] Next, a batter coating step is performed in which the prepared batter is applied to the ingredients, followed by a deep-frying step in which the battered ingredients are deep-fried. In addition, the batter coating step may use materials appropriate for the fried food, such as dusting flour or breadcrumbs.

[0043] The ingredients are not particularly limited and can include, for example, seafood such as shrimp, squid, horse mackerel, and sardines; meats such as pork, chicken, and beef; vegetables such as sweet potatoes, potatoes, pumpkins, onions, and burdock root; and mushrooms such as shiitake, maitake, and shimeji.

[0044] In the batter application process, breadcrumbs, breading powder, etc. may be applied to the ingredients as appropriate, but this batter application process can also be carried out without using dusting flour.

[0045] The fried food obtained in this way is not particularly limited as long as it is made by coating the ingredients with batter, but it can be applied to, for example, minced meat cutlets, pork cutlets, chicken cutlets, croquettes, fried fish, etc. [Examples]

[0046] Examples are given below to further illustrate the present invention.

[0047] [Test Example 1] (Preparing the batter) To 100 parts by mass of the batter mix powder for Comparative Examples 1 and 2 and Examples 1-4 shown in Table 1, 270 parts by mass of water were added to prepare the batter. The batter mix powder and water were mixed using a juicer mixer. Mixing was performed by stirring for 15 seconds, scraping off the top layer, and then stirring for another 45 seconds. The batter was left to rest for 10 minutes after preparation.

[0048] [Table 1]

[0049] (Making minced meat cutlets) After coating the ingredients with the prepared batter, they were coated with breadcrumbs and stored in the refrigerator. The next day, the oil temperature was set to 170°C and the cutlets were fried for 6 minutes to make the minced meat cutlets. The ingredients for the minced meat cutlets were commercially available and rolled into balls. Each cutlet contained 80g of ingredients. Fresh breadcrumbs (12mm) were used.

[0050] (evaluation) The minced meat cutlets prepared according to the above method were evaluated based on the criteria shown in Table 2. The evaluation of each minced meat cutlet is shown in Table 1. The evaluation method is the same in the following examples, so further explanation is omitted. The evaluation was conducted by 12 panelists, and the average of all panelists' evaluations was used.

[0051] [Table 2]

[0052] As shown in Table 1, Examples 1-4 yielded good results in all evaluations of binding properties, seepage, and texture. In contrast, Comparative Example 1 showed good results in terms of binding properties and seepage, but did not yield good results in terms of texture. Comparative Example 2 also did not yield good results in terms of binding properties.

[0053] [Test Example 2] (Amount of powdered oil added) Batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder from Examples 5-8, according to the formulations shown in Table 3. Using this batter, minced meat cutlets were prepared in the same manner as in Test Example 1 and evaluated. The evaluation is shown in Table 3.

[0054] [Table 3]

[0055] As shown in Table 3, Examples 5-8 yielded good results in all evaluations of binding properties, seepage, and texture. In particular, Examples 6 and 7 showed better evaluations of texture and seepage than Examples 5 and 8.

[0056] [Test Example 3] (Amount of cellulose added) Batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder used in Examples 9-13 and Comparative Example 3, according to the formulations shown in Table 4. Using this batter, minced meat cutlets were prepared in the same manner as in Test Example 1 and evaluated. The evaluation is shown in Table 4.

[0057] [Table 4]

[0058] As shown in Table 4, Examples 9-13 yielded good results in all evaluations of binding properties, seepage, and texture. In particular, Examples 10, 11, and 13 showed better results in texture and seepage than the other examples and Comparative Example 3. Comparative Example 3, which contained neither powdered oil nor cellulose, did not yield good results in terms of seepage.

[0059] [Test Example 4] (Amount of glucomannan and konjac powder added) Batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder used in Examples 14-19 and Comparative Example 4, according to the formulations shown in Table 5. In Table 5, glucomannan was (product name: Leorex RS-N, manufactured by Shimizu Chemical Co., Ltd.), and konjac powder was (product name: Inagelmannan 100A, manufactured by Ina Food Industry Co., Ltd.). Minced meat cutlets were prepared using this batter in the same manner as in Test Example 1 and evaluated. The evaluation is shown in Table 5.

[0060] [Table 5]

[0061] As shown in Table 5, Examples 14-18 yielded good results in all evaluations of binding, seepage, and texture. In particular, Examples 15-18 showed better texture evaluation than Example 14. Comparative Example 4, which contained neither powdered oil nor cellulose, did not yield good results in terms of seepage.

[0062] [Test Example 5] (Amount of heat-treated wheat flour added) A batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder from Examples 19-22, according to the formulations shown in Table 6. A minced meat cutlet was prepared using this batter in the same manner as in Test Example 1 and evaluated. The evaluation is shown in Table 6.

[0063] [Table 6]

[0064] As shown in Table 6, Examples 19-22 yielded good results in all evaluations of binding properties, seepage, and texture. In particular, Examples 19, 20, and 22, which included heat-treated wheat flour, had better texture evaluations than Example 21, which did not include heat-treated wheat flour.

[0065] [Test Example 6] (Amount of soy protein and soy flour added) A batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder used in Examples 23-28, according to the formulations shown in Table 7. In Table 7, the soy protein used was (product name: Fuji Pro FR, manufactured by Fuji Oil Co., Ltd.). The soy flour used was (product name: Milky S, manufactured by J-Oil Mills Co., Ltd.). A minced meat cutlet was prepared using this batter in the same manner as in Test Example 1 and evaluated. The evaluation is shown in Table 7.

[0066] [Table 7]

[0067] As shown in Table 7, Examples 23-28 yielded good results in all evaluations of binding properties, seepage, and texture. In particular, Examples 23-26 showed better texture evaluations than Examples 27 and 28.

[0068] [Test Example 7] (Amount of processed starch added) Batter liquid was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder for Example 29 and Comparative Examples 5 and 6, according to the formulations shown in Table 8.

[0069] (Making tonkatsu) After coating the ingredients with the prepared batter, they were coated with breadcrumbs, refrigerated, and the next day, the oil temperature was set to 170°C and the pork cutlets were fried for 4 minutes. The ingredients for the pork cutlets were 100g of commercially available pork loin cut to a thickness of 1cm. Fresh breadcrumbs (12mm) were used. The evaluation is shown in Table 8.

[0070] [Table 8]

[0071] As shown in Table 8 and Figure 1, Example 29 yielded good results in all evaluations of binding properties, seepage, and texture. In contrast, Comparative Examples 5 and 6 did not receive good evaluations for binding properties and texture.

[0072] [Test Example 8] (Amount of untreated wheat flour and heat-treated wheat flour added) Batter was prepared by adding 270 parts by mass of water to 100 parts by mass of the batter mix powder from Examples 30-34, according to the formulations shown in Table 9. Using this batter, pork cutlets were prepared in the same manner as in Test Example 7 and evaluated. The evaluation is shown in Table 9.

[0073] [Table 9]

[0074] As shown in Table 9 and Figure 2, Examples 30-34 yielded good results in all evaluations of binding properties, seepage, and texture. In particular, Examples 32-34 showed better texture evaluation than Examples 30 and 31.

Claims

1. Wheat flour and, Oil-processed starch and At least one selected from cellulose and powdered oils, A batter mix powder characterized by containing at least one selected from glucomannan and konjac powder, The wheat flour and the processed oil starch together contain, in total, 20 to 60% by mass of wheat flour and 40 to 80% by mass of processed oil starch. At least one selected from the cellulose and the powdered oil is included in an amount of 1 to 7 parts by mass per 100 parts by mass of the total amount of the wheat flour and the processed oil starch. The batter mix powder contains at least one selected from the glucomannan and the konjac powder in an amount of 0.05 to 0.6 parts by mass per 100 parts by mass of the total amount of the wheat flour and the processed oil starch.

2. The batter mix powder according to claim 1, wherein, with respect to 100 parts by mass of the total amount of wheat flour and processed oil starch, the mix powder contains, if cellulose is included, 3.0 to 5.0 parts by mass of cellulose, if powder oil is included, 3.0 to 5.0 parts by mass of powder oil, and 0.05 to 0.40 parts by mass of at least one selected from glucomannan and konjac powder.

3. The mixed flour according to claim 1 or 2, wherein the wheat flour and the processed oil starch together comprise 20 to 40% by mass of the wheat flour and 60 to 80% by mass of the processed oil starch.

4. The aforementioned wheat flour contains 50 to 100% by mass of heat-treated wheat flour in the total wheat flour, as per any one of claims 1 to 3.

5. The batter mix powder according to any one of claims 1 to 4, further comprising 0.5 to 3.0 parts by mass of at least one selected from soy protein and soy flour, per 100 parts by mass of the total amount of wheat flour and the processed oil starch.

6. A batter preparation step comprising adding water to the batter mix powder according to any one of claims 1 to 5 and stirring to prepare a batter, A batter application step in which the batter is applied to the ingredients, A deep-frying step in which the ingredients to which the batter has been applied are deep-fried, A method for producing fried food, characterized by including the following:

7. The method for producing fried food according to claim 6, wherein no dusting flour is used in the batter application step.

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