Tatsuta-age batter mix and Tatsuta-age batter

Abstract

A batter mix for Tatsuta-age (a fried food prepared by deep-frying preliminarily seasoned meat or fish) to be used as a batter solution, said batter mix containing pregelatinized phosphate crosslinked corn starch. A batter for Tatsuta-age that comprises 100 parts by mass of a powder component containing pregelatinized phosphate crosslinked corn starch and 150-250 parts by mass of an aqueous liquid. A method for preparing Tatsuta-age with the use of the batter for Tatsuta-age.

Description

Technical Field

[0001] The present invention relates to a batter mix for tempura for use as a batter liquid, a tempura batter obtained using the same, and a method for producing tempura using the same.

Background Art

[0002] Tempura is a type of deep-fried food. It refers to a fried food produced by coating ingredients with kudzu starch as needed and then deep-frying them. Tempura is characterized by using kudzu starch (starch) as the main raw material for the batter, and due to these manufacturing methods, it has a unique appearance where the batter is tea to toasted brown and has a powdery white appearance like scattered powder, and a unique crispy and crunchy texture. And due to these characteristics, tempura is distinguished from general deep-fried foods that use wheat flour as the main raw material for the batter.

[0003] Normally, when producing tempura, the powder of kudzu starch is used as a breader and adhered to the ingredients. However, since starch such as kudzu starch is more likely to absorb water than wheat flour, it is likely to absorb the moisture of the ingredients and form lumps when repeatedly used for coating the ingredients. Therefore, when using kudzu starch as a coating material, there may arise a problem that the quality of the produced tempura deteriorates according to the water absorption from the ingredients accompanying the repeated use. Also, as a result, there may arise a problem that the quality of the obtained tempura varies as the coating operation time becomes longer. These problems are particularly prominent when producing a large amount of tempura in factories, stores, etc.

[0004] Patent Document 1 describes a coating-type fried chicken flour containing 5% by mass or more of pregelatinized phosphate-crosslinked corn starch with a particle size that passes through a sieve with a mesh size of 2.38 mm and remains on a sieve with a mesh size of 0.35 mm. Patent Document 2 describes a coating flour for Tatsuta-age characterized by the inclusion of swelling-inhibiting potato starch. Patent Document 3 describes a method for stably producing fried chicken with a Tatsuta-age-like appearance even in large quantities using a coating liquid for fried chicken containing starch, edible oil and fat, an emulsifier and / or a foaming agent, and water. Patent Document 4 describes a water-soluble fried chicken mix for obtaining fried chicken with a Tatsuta-age-like appearance and texture, which does not contain unprocessed underground starch and contains etherified phosphate-crosslinked potato starch and phosphate-crosslinked starch. Patent Document 5 describes a coating material for fried foods that contains pregelatinized cross-linked starch, and the viscosity of a starch solution consisting of the pregelatinized cross-linked starch and water in a mass ratio of 1:10 is 500 mPa·s or less. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2021-36836 [Patent Document 2] Japanese Patent Publication No. 2004-166514 [Patent Document 3] Japanese Patent Publication No. 2005-160312 [Patent Document 4] Japanese Patent Publication No. 2009-72128 [Patent Document 5] International Public Gazette No. 2020 / 110308 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] The present invention aims to suppress the deterioration of the quality of Tatsuta-age (Japanese fried chicken) that occurs due to the repeated use of the batter material during its production. [Means for solving the problem]

[0007] The present invention provides a batter mix for Tatsuta-age (Japanese fried chicken) containing pregelatinized phosphate-crosslinked corn starch, for use as a batter liquid. The present invention also provides a batter for deep-fried chicken containing 100 parts by mass of a powder component containing pregelatinized phosphate crosslinked corn starch and 150 to 250 parts by mass of an aqueous liquid. The present invention also provides a method for producing Tatsuta-age using the aforementioned Tatsuta-age batter. Furthermore, the present invention provides the use of pregelatinized phosphate-crosslinked corn starch as a batter liquid in a batter mix for Tatsuta-age (Japanese fried chicken). Furthermore, the present invention provides the use of pregelatinized phosphate-crosslinked corn starch in the production of a batter mix for Tatsuta-age (Japanese fried chicken) for use as a batter liquid. [Effects of the Invention]

[0008] The batter mix for Tatsuta-age of the present invention is used to prepare a batter liquid for the manufacture of Tatsuta-age. The batter liquid is used to coat ingredients and deep-fry them to form the coating of Tatsuta-age. The coating of the Tatsuta-age produced can have the distinctive powdery appearance of Tatsuta-age and a crispy, brittle texture. Furthermore, even if the batter liquid prepared from the batter mix for Tatsuta-age of the present invention has been used repeatedly for coating and has been left for some time since preparation, it is possible to produce Tatsuta-age of the above-mentioned good quality in all cases, thereby suppressing variations in the quality of Tatsuta-age that can occur, especially when mass-producing Tatsuta-age. [Modes for carrying out the invention]

[0009] In this specification, "Tatsuta-age" refers to a type of fried food made by coating ingredients with a batter primarily composed of starch and then deep-frying them. Tatsuta-age has a distinctive appearance, with a brown to dark brown batter and areas on the surface that appear whitish and powdery (so-called "powdered areas"). These powdered areas create a color contrast with the surrounding brown to dark brown batter, or they expand from the surface of the batter, creating an uneven texture, thereby improving the appearance of the Tatsuta-age. Furthermore, a well-powdered Tatsuta-age batter exhibits a crispy and brittle texture, which is unique to Tatsuta-age.

[0010] This invention provides a batter mix for Tatsuta-age (Japanese fried chicken) for use as a batter liquid in the production of Tatsuta-age. Conventional Tatsuta-age mixes are used to coat ingredients by sprinkling powdered mixes on them, but the Tatsuta-age batter mix of this invention is prepared as a batter liquid and used to coat ingredients. The batter liquid is a liquid (including paste) batter prepared by mixing the Tatsuta-age batter mix of this invention with an aqueous liquid such as water. The batter liquid prepared from the Tatsuta-age batter mix of this invention is used to coat ingredients and deep-fry them to form a coating that gives Tatsuta-age a unique appearance and texture.

[0011] The batter mix for Tatsuta-age (Japanese fried chicken) of the present invention contains pregelatinized phosphate-crosslinked corn starch. Pregelatinized phosphate-crosslinked corn starch is obtained by pregelatinizing and phosphate crosslinking unprocessed corn starch. Methods known in the art can be used for the pregelatinization of corn starch, for example, by suspending corn starch in water to form a slurry and then heating it in a constant temperature bath to pregelatinize it, or by continuously pregelatinizing it using equipment such as a drum dryer. Methods known in the art can also be used for the phosphate crosslinking of corn starch, for example, by treating corn starch with a crosslinking agent such as trimetaphosphate, hexametaphosphate, or phosphorus oxychloride, or by treating corn starch with the above crosslinking agent together with an esterifying agent such as acetic anhydride or vinyl acetate, or an etherifying agent such as propylene oxide.

[0012] The aforementioned gelatinization treatment and phosphate crosslinking treatment can be performed in either order, but from the viewpoint of efficiency, it is preferable to perform the phosphate crosslinking treatment first, followed by the gelatinization treatment. For example, corn starch can be suspended in water, sodium trimetaphosphate can be added, the pH can be maintained at 10-11, the mixture can be heated to 40°C and reacted, then neutralized and washed with water, water can be added again to form a slurry, and then dried while gelatinizing using a drum dryer or spray dryer to produce gelatinized phosphate crosslinked corn starch.

[0013] The pregelatinized phosphate-crosslinked corn starch used in this invention preferably contains 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more of a fraction that does not pass through a sieve with a mesh size of 355 μm but passes through a sieve with a mesh size of 2 mm, in its total mass. By increasing the proportion of such a specific size fraction, the appearance and texture of the coating of the fried chicken can be further improved. Such a specific size fraction can be prepared by granulating and / or grinding the pregelatinized phosphate-crosslinked corn starch using known methods as needed, and then passing it through a sieve with a mesh size of 2 mm and a sieve with a mesh size of 355 μm, and recovering the fraction that passes through the sieve with a mesh size of 2 mm but does not pass through the sieve with a mesh size of 355 μm.

[0014] From the viewpoint of improving the quality of the resulting Tatsuta-age, the content of the pregelatinized phosphate-crosslinked corn starch in the batter mix for Tatsuta-age of the present invention is preferably 5 to 40% by mass, more preferably 8 to 35% by mass, and even more preferably 12 to 30% by mass of the total mass of the mix.

[0015] The batter mix for Tatsuta-age (Japanese fried chicken) of the present invention contains other starches in addition to the pregelatinized phosphate-crosslinked corn starch. These other starches are one or more selected from unprocessed starches such as tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, potato starch, and sweet potato starch, and their processed starches (excluding pregelatinized phosphate-crosslinked corn starch). The starch content in the batter mix for Tatsuta-age of the present invention is preferably 50 to 100% by mass, more preferably 50 to 90% by mass, and even more preferably 55 to 85% by mass of the total mass of the batter mix, as the total amount of pregelatinized phosphate-crosslinked corn starch and the other starches. If the starch content in the batter mix is ​​low, it becomes difficult to obtain the appearance and texture characteristic of Tatsuta-age.

[0016] The batter mix for Tatsuta-age of the present invention may further contain other components besides starch, if necessary. Examples of such other components include one or more selected from the following: grain flours such as wheat flour, barley flour, and rice flour; proteins such as wheat protein and milk protein; egg powders such as whole egg powder and egg white powder; thickeners; seasonings such as salt, powdered soy sauce, fermented seasonings, sugars, powdered miso, and amino acids; leavening agents; emulsifiers; spices; flavorings; nutritional components such as vitamins; colorings; powdered oils, etc. The types and amounts of such other components contained in the batter mix for Tatsuta-age of the present invention can be appropriately adjusted according to the desired characteristics of the Tatsuta-age. For example, appropriate seasonings and spices can be added depending on the flavor of the Tatsuta-age (e.g., Chinese style, Japanese style, Western style, etc.). The amount of such other components in the batter mix for Tatsuta-age of the present invention is preferably 50% by mass or less, more preferably 10 to 50% by mass, and more preferably 15 to 45% by mass of the total mass of the batter mix. Furthermore, the batter mix for Tatsuta-age of the present invention preferably contains 45% by mass or less, more preferably 35% by mass or less, and even more preferably 20% by mass or less of grain flour, or it may not contain any grain flour at all. The batter mix for Tatsuta-age of the present invention is preferably in powder or granular form.

[0017] When producing Tatsuta-age using the Tatsuta-age batter mix of the present invention, the batter mix of the present invention is mixed with an aqueous liquid such as water to prepare a liquid batter (including paste). Tatsuta-age can be produced by applying this batter to the ingredients and deep-frying them. Examples of aqueous liquids used when preparing the batter from the Tatsuta-age batter mix of the present invention include water and other aqueous liquids (for example, milk, dashi stock, broth, etc.), and one or more of these aqueous liquids can be used in combination.

[0018] The amount of aqueous liquid used when preparing the batter can be adjusted according to the type of ingredients. Preferably, the batter for Tatsuta-age is prepared by mixing 100 parts by mass of the batter mix of the present invention with about 50 to 200 parts by mass of aqueous liquid. The batter for Tatsuta-age of the present invention can produce Tatsuta-age that has the appearance and texture of Tatsuta-age not only immediately after preparation, but also after repeated use and some time has passed since preparation. Furthermore, the quality of the resulting Tatsuta-age can be further improved by adjusting the batter to a specific viscosity. For example, the viscosity of the batter for Tatsuta-age of the present invention is preferably 6 Pa·s or higher, more preferably 8 to 24 Pa·s, and even more preferably 10 to 20 Pa·s, as measured by a B-type viscometer at a rotor rotation speed of 3 to 12 rpm and 25°C. The above viscosity is higher than that of ordinary karaage batter (about 0.5 to 2 Pa·s).

[0019] After preparing the batter for Tatsuta-age using the Tatsuta-age batter mix of the present invention according to the procedure described above, the ingredients are coated with the batter. The type of ingredients is not particularly limited, but may include meats such as chicken, pork, beef, lamb, and goat, as well as seafood and vegetables, although meats and seafood are preferred. Specifically, ingredients of an appropriate size are immersed in the batter, or the batter is sprayed, applied, poured, or dripped onto the ingredients to adhere the batter to the surface of the ingredients. Then, the ingredients coated with the batter can be deep-fried according to a conventional method (for example, at 160-180°C for about 2-8 minutes) to produce Tatsuta-age. [Examples]

[0020] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0021] (Test Example 1) The raw materials shown in Table 1 were mixed uniformly to prepare batter mixes for Production Examples 1 to 2 and Comparative Examples 1 to 3, respectively. 100 g of each batter mix was thoroughly mixed with 180 mL of water to prepare a batter liquid. The viscosity of each batter liquid was measured using a B-type viscometer at a batter temperature of 25 °C and a rotor rotation speed of 3 to 12 rpm for the batter to be measured.

[0022] 100 g of the prepared batter mix was thoroughly mixed with 180 mL of water to prepare a batter liquid. One minute after preparation, 10 pieces of 25 g / piece of chicken thigh meat strips were added to the batter liquid and thoroughly mixed, and 8 g of the batter liquid was adhered per 1 g (25 g) of chicken thigh meat. Then, it was deep-fried in salad oil heated to 170 °C for 4 minutes to produce deep-fried chicken. Furthermore, the same batter liquid was reused 10 minutes after preparation, and deep-fried chicken was produced in the same procedure. The produced deep-fried chicken was left at room temperature (about 25 °C) for about 1 hour, and then the quality was evaluated. In the evaluation, 10 trained panelists evaluated according to the following evaluation criteria, and the average value was obtained.

[0023] As a reference example, fried or deep-fried chicken was produced using breader according to a conventional method. That is, powders of 100% by mass of weak flour (Reference Example 1: fried chicken), 100% by mass of potato starch (Reference Example 2: deep-fried chicken), or 100% by mass of cross-linked phosphorylated corn starch (Reference Example 3: deep-fried chicken) were used as breader. The powders of Reference Examples 1 to 3 were filled into a container. One minute after filling, 10 pieces of 25 g / piece of chicken thigh meat strips were added, and 8 g of the powder was sprinkled and adhered per 1 g (25 g) of chicken thigh meat. Then, it was deep-fried in the same procedure as in Test Example 1, and then fried or deep-fried chicken was produced and evaluated. Furthermore, the same powder was reused 10 minutes after container filling, and deep-fried chicken was produced in the same procedure and evaluated.

[0024] <Evaluation Criteria> (exterior) 5: The entire garment is powdery, but in excellent condition. 4: The coating is almost entirely covered in powder, good. 3: The coating has some powdery flakes in places, but is otherwise in good condition. 2: The coating has little powder on it, which is slightly of poor quality. 1: The coating is not powdery and is extremely poor quality. (Texture) 5: It has a pleasantly crisp and slightly brittle texture throughout, making it extremely good. 4: Crispy and slightly brittle, good quality. 3: Crispy and slightly less brittle than some other foods, moderately good. 2: Lacking a crisp, crunchy texture, it was either slightly soft and sticky, or slightly too hard, resulting in a somewhat poor quality. 1: The texture is either soft and sticky, or too hard, lacking the crispness and crispness that one might expect, making it extremely unsatisfactory.

[0025] The results are shown in Table 1. A comparison of Production Examples 1-2 and Comparative Examples 1-3 showed that using a batter mixture containing pregelatinized phosphate-crosslinked corn starch allowed for the production of Tatsuta-age (Japanese fried chicken) with excellent appearance and texture, both immediately after preparation (1 minute later) and 10 minutes later. When a batter mixture without pregelatinized phosphate-crosslinked corn starch was used, the appearance and texture of the resulting Tatsuta-age deteriorated. On the other hand, the Karaage produced by coating with wheat flour powder in Reference Example 1 had a different appearance and texture from Tatsuta-age. In Reference Examples 2 and 3, Tatsuta-age produced by coating with powder had good or generally good appearance and texture when made immediately after preparing the powder (1 minute later), but the appearance and texture deteriorated when the powder was reused 10 minutes after preparation.

[0026] [Table 1]

[0027] (Test Example 2) Except for using the batter mix with the composition shown in Table 2, the batter liquid was prepared under the same conditions as in Production Example 1, and then Tatsuta-age (deep-fried chicken) was produced using it and evaluated. The results are shown in Table 2.

[0028] [Table 2]

[0029] (Test Example 3) Except for using the batter mix with the composition shown in Table 3, the batter liquid was prepared under the same conditions as in Production Example 1, and then Tatsuta-age (deep-fried chicken) was produced using it and evaluated. The results are shown in Table 3.

[0030] [Table 3]

[0031] (Test example 4) Granulation treatment was performed on pregelatinized phosphate-crosslinked corn starch. Pregelatinized phosphate-crosslinked corn starch (the entire amount passed through a sieve with a mesh size of 355 μm) was placed in a bowl, and granules were prepared by stirring while spraying with clean water using a spray bottle. The granules were then dried at room temperature for 24 hours. Using a sieve with a mesh size of 355 μm and a sieve with a mesh size of 2 mm, the fraction that did not pass through the 355 μm sieve but passed through the 2 mm sieve was separated. Using the obtained granulated pregelatinized phosphate-crosslinked corn starch and the raw pregelatinized phosphate-crosslinked corn starch, a batter mix with the composition shown in Table 4 was prepared. Using the obtained batter mix, a batter liquid was prepared under the same conditions as in Production Example 1, and then Tatsuta-age (deep-fried chicken) was produced using it and evaluated. The results are shown in Table 4.

[0032] [Table 4]

Claims

1. It contains 5 to 40% by mass of pregelatinized phosphate-crosslinked corn starch, The total starch content, including the pregelatinized phosphate-crosslinked corn starch, is 50 to 100% by mass. A batter mix for making Tatsuta-age (Japanese fried chicken), intended for use as a batter.

2. The batter mix for Tatsuta-age according to claim 1, wherein the pregelatinized phosphate-crosslinked corn starch contains 60% by mass or more of a fraction that does not pass through a sieve with a mesh size of 355 μm but passes through a sieve with a mesh size of 2 mm.

3. It contains 100 parts by mass of a powder component containing pregelatinized phosphate-crosslinked corn starch and 150 to 250 parts by mass of an aqueous liquid. The content of the pre-gelatinized phosphate crosslinked corn starch in the powder component is 5 to 40% by mass. The total starch content in the powder component, including the pregelatinized phosphate-crosslinked corn starch, is 50 to 100% by mass. Batter for Tatsuta-age (deep-fried chicken).

4. The batter for Tatsuta-age according to claim 3, wherein the viscosity measurement value of a type B viscometer at 25°C is 6 Pa·s or more.

5. The batter for Tatsuta-age according to claim 3 or 4, wherein the pregelatinized phosphate-crosslinked corn starch contains 60% by mass or more of a fraction that does not pass through a sieve with a mesh size of 355 μm but passes through a sieve with a mesh size of 2 mm.

6. A method for producing Tatsuta-age, comprising applying the Tatsuta-age batter described in any one of claims 3 to 5 to the ingredients and deep-frying them.

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