Fried Food Batter Composition for Long-Lasting Crisp Coatings
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Solution Overview
Problem
Existing deep-fried foods with coatings lose their crispy texture over time, especially when stored in sealed containers at normal temperatures, due to moisture migration, which leads to a soggy coating.
Innovation Solution
A batter mix comprising malt-derived ingredients, hydrolyzed wheat protein, and cereal flour or starch, in specific proportions, is used to create a coating that maintains crispiness and light texture for an extended period.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If deep-fried food is stored in a sealed container at normal temperature, then convenience of storage and consumption is improved, but the coating becomes soft and soggy, resulting in significant loss of texture
Solution Approach 1:
The patent applies preliminary action by incorporating specific ingredients (malt-derived ingredients and hydrolyzed wheat protein) into the batter mix before frying. These ingredients pre-establish protective mechanisms that prevent moisture migration during subsequent storage, thereby maintaining texture stability while enabling convenient sealed storage.
Solution Approach 2:
The patent changes the chemical composition parameters of the batter by adding malt-derived ingredients (0.01-5 mass%) and hydrolyzed wheat protein (0.01-3 mass%). These parameter changes modify the coating's physical-chemical properties, creating a structure that resists moisture absorption during storage, thus preventing the coating from becoming soft or soggy.
2Reliability
If coating materials are attached to solid ingredients for deep-frying, then the solid ingredient inside is heated as if steamed, providing soft texture and enhanced savory taste, but the coating material on the surface becomes soggy over time due to moisture migration
Solution Approach 1:
The patent introduces malt-derived ingredients and hydrolyzed wheat protein as intermediary substances within the coating batter. These intermediaries act as barriers that control moisture migration between the solid ingredient and the external environment, allowing the coating to maintain its crispy texture for extended periods while still providing the steaming effect during frying.
Solution Approach 2:
The patent creates a composite batter material combining traditional flour components with malt-derived ingredients and hydrolyzed wheat protein. This composite structure provides dual functionality: it enables effective heat transfer during frying for soft interior texture, while simultaneously forming a moisture-resistant barrier that maintains coating crispiness during storage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The batter mix effectively prevents the coating from becoming soggy, maintaining a crispy and light texture for a long time, even after storage in sealed environments.
Implementation Method 1
moisture from a solid ingredient inside the deep-fried food and moisture in the air migrate to the coating
Data Source
AI summary
A batter mix for deep-fried food of the present invention contains a malt-derived ingredient in an amount of 0.01 to 5 mass %, hydrolyzed wheat protein in an amount of 0.01 to 3 mass %, and one or more selected from the group consisting of a cereal flour and a starch in an amount of 50 to 99.98 mass %. Preferably, the batter mix for deep-fried food contains a cereal flour as the one or more selected from the group consisting of a cereal flour and a starch, and the cereal flour at least partially contains a heat-treated wheat flour. A method for producing deep-fried food according to the present invention includes mixing 100 parts by mass of the batter mix for deep-fried food of the present invention with 100 to 500 parts by mass of an aqueous liquid to prepare a batter for deep-fried food, attaching the batter for deep-fried food to the surface of a solid ingredient, and deep-frying the solid ingredient.