CN110022693B - Batter mix for fried food - Google Patents

Abstract

The fried food of the top coat which is difficult to peel off and has a good texture without greasy and powdery feeling is produced. A coating material mixture for fried food, which contains 50-95% by mass of acetylated starch and 0.1-15% by mass of egg white powder.

Description

Coating material mix for fried food

technical field

The present invention relates to a coating material mix for fried foods.

Background technique

The fried food with a coating is a food obtained by attaching a coating material to the surface of the food and deep-frying it. Typical topping materials for fried foods include powder topping materials for dry frying and the like, and liquid topping materials for tempura and the like. These top coat materials are replaced with oil by evaporating their water by deep frying, thereby forming crisp top coats with good texture.

In the past, improvement of topping materials for improving the texture of the toppings of fried foods and the juiciness of the ingredients has been performed. For example, Patent Document 1 describes a topping material for fried foods containing oil-processed acetylated tapioca starch. In Patent Document 2, a raw meal for fried food containing an acetylated starch processed with oil and fat is described. Patent Document 3 describes a method for producing a topped food by frying or baking with oil after adhering processed starch, water-retaining powder such as gelling agent, egg liquid, and topping material in this order.

On the other hand, one of the properties required for a coating material used for fried food includes solidity with a food material. The reason for this is that if a layer of water or air exists between the ingredients and the top coat, defects such as peeling of the top coat and cracking of the top coat during frying may occur. In particular, when the food material is thinly sliced meat; in the case of aquatic products such as cuttlefish and shrimp, the shrinkage of the food material due to heating is large, so there is a problem that the coating material is very easily peeled off.

As a means for improving the solidity between the food and the top coat material, conventionally, before adhering the top coat material to the food material, flour is applied, and the top coat material is superimposed and adhered to form a multi-layer top coat. However, such top coats are sometimes sticky or powdery, and have poor allelopathy in the mouth. In addition, the multi-layered topping is not suitable for fried foods with thin toppings for tasting the flavor of the ingredients themselves.

prior art literature

Patent Literature

Patent Document 1: Japanese Patent Laid-Open No. 2012-165724

Patent Document 2: Japanese Patent Laid-Open No. 2002-291431

Patent Document 3: Japanese Patent Laid-Open No. 2015-126706.

SUMMARY OF THE INVENTION

The problem to be solved by the invention

An object of the present invention is to provide a coating material mixture for fried foods, which is capable of producing a coating that is difficult to peel off even when using a food material that shrinks greatly during frying, and has no greasy, powdery, In addition, it is a fried food with a good texture and good texture in the mouth.

means of solving problems

Therefore, the present invention provides a coating material mix for fried food, which contains 50 to 95% by mass of acetylated starch and 0.1 to 15% by mass of egg white powder.

Moreover, this invention provides the manufacturing method of the raw material for deep-fried food, which comprises making this coating material mixture for deep-fried food adhere to a food material.

Further, the present invention provides a method for producing a fried food, comprising: frying a food material to which the coating material mixture for fried food is adhered.

effect of invention

The fried food can be produced by a simple operation by spreading and adhering the coating material mixture for fried food of the present invention on the food and directly frying it. The fried food obtained by the present invention has no greasy feeling or powdery feeling, and has a good texture of top coat with good allelopathy in the mouth. In addition, in the fried food obtained by the present invention, since the coating is difficult to peel off from the food, it has a good appearance and can maintain the juicy feel of the food. Furthermore, according to the mix of the present invention, even if the thick batter is not attached, the batter is difficult to peel off the food, and thus a thin-fried food with a thin batter that draws out the original flavor of the food can be produced.

Detailed ways

The coating material mixture for fried food of the present invention contains acetylated starch and egg white powder. The acetylated starch contained in the compound of the present invention refers to an esterified starch obtained by reacting starch with acetic acid or acetic anhydride. The type of starch used as a raw material of the acetylated starch is not limited, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, which are commonly used unprocessed starches. The acetylated starch used in the present invention may be produced from the raw starch by a known method, or a commercial item may be used.

If the acetylated starch used in the present invention is obtained by subjecting the acetylated starch to oil and fat processing, it is possible to further improve the cohesiveness between the top coat and the food, which is preferable. The oil and fat processing of the acetylated starch can be carried out by a conventional method. For example, a method of mixing 100 parts by mass of acetylated starch and 0.01 to 30 parts by mass of fats and oils to make the mixture uniform and drying the mixture can be exemplified. Safflower oil, perilla seed oil, etc. are mentioned as an example of the fats and oils used for this oil-fat processing. Alternatively, a commercial item can be used for this oil-and-fat processing acetylated starch.

The content of the acetylated starch (including the acetylated starch processed by oil processing) in the coating material mixture for fried food of the present invention may be 50 to 95% by mass in the total amount of the mixture, preferably 65% by mass. ~85 mass %, more preferably 70 to 80 mass %. By making content of this acetylated starch 50 mass % or more, the fixability of a top coat and a food material can be improved effectively. On the other hand, when the content of the acetylated starch is more than 95% by mass, the texture of the coating and food materials of the obtained fried food will decrease.

The content of egg white powder in the coating material mixture for fried food of the present invention may be 0.1 to 15% by mass in the total amount of the mixture, preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass quality%. By setting the content of the egg white powder in this range, it is possible to improve the cohesiveness of the top coat and the ingredients, and also to improve the greasy feeling and powdery feeling of the top coat of the obtained fried food. As the egg white powder used in the present invention, whole egg powder in the equivalent amount of egg white powder can be used, and egg white powder obtained only from egg whites without egg yolk is preferable.

In addition to the acetylated starch and egg white powder, potato starch is further added to the surface coating material mixture for fried food of the present invention, the oily feeling and powdery feeling of the surface coating of the obtained fried food are further improved, The allelopathy at the entrance is also improved, so it is preferable. Examples of the potato starch include unprocessed potato starch, for example, japonica potato starch, waxy potato starch, and mixtures thereof, and waxy potato starch is preferred. Waxy potato starch refers to potato starch obtained from waxy potato with a higher amylopectin content than potato starch derived from general potato (japonica). Preferably, the waxy potato starch refers to potato starch whose amylopectin content is preferably 85% by mass or more, more preferably 90% by mass or more. In addition, the amylopectin content of the potato starch derived from normal potato is about 75-80 mass %. As the waxy potato starch, those described in JP 2002-538799 A and JP 2002-538801 A can be used, and commercial products can also be used. The content of the potato starch in the coating material mixture for fried food of the present invention may be 0.5 to 30% by mass in the total amount of the mixture, preferably 1 to 25% by mass, and more preferably 5 to 5% by mass. 15% by mass.

In addition to the above-mentioned components, the coating material mixture for fried food of the present invention may further contain other components, such as cereal flour selected from wheat flour, rice flour, etc., as required; in addition to the above-mentioned acetylated starch Other processed starches, or unprocessed starches other than the above-mentioned unprocessed potato starch; bulking agents; emulsifiers; thickeners; salt, powdered soy sauce, fermented seasonings, powdered miso, amino acids and other seasonings; spices; spices; One or more of nutrients such as vitamins; colorants; powdered oils and fats. The kind and content of the other components used in the coating material mixture for fried food of the present invention can be appropriately adjusted according to the properties of the desired fried food. For example, appropriate seasonings, spices, etc. can be blended according to the flavor of dry frying (for example, Chinese flavor, Japanese flavor, Western flavor, etc.). The content of the other components in the compound of the present invention may be 49.9% by mass or less in the total mass of the compound, preferably 34.5% or less, more preferably 29% by mass or less, and even more preferably 20% by mass or less.

The coating material mixture for fried food of the present invention can be produced by mixing the above-mentioned components according to a conventional method. The resulting mixture of the present invention is used as a coating material for fried foods that is spread and adhered to a food material (so-called spread type), and may be in the form of powder or fine particles as appropriate. Here, “sprinkling” the mixture refers to the operation of directly adhering the mixture on the surface of the food (in the form of powder or particle) without preparing the mixture into a batter liquid, etc., including, for example, sprinkling and mixing from above the food The operation of the ingredients, the operation of putting the mixture and the ingredients into the bag and shaking in a state where the inlet of the bag is closed, the operation of spreading the mixture in a pan or the like and tumbling the ingredients thereon, etc., are not limited to these.

As the ingredients to be used in the coating material mixture for fried food of the present invention, ingredients commonly used in fried food, such as chicken, pig, cow, sheep, goat and other livestock meat, aquatic products, vegetables, etc. can be used Various food materials, among which livestock meat and aquatic products are preferred. Furthermore, from the viewpoint of preventing peeling of the coat, ingredients that are easily shrunk or deformed by frying, such as thinly sliced meat, cuttlefish, and shrimp, are suitable as ingredients using the mixture of the present invention. These ingredients can be seasoned as needed before applying the mixture of the present invention. In addition, to these ingredients, before applying the mixture of the present invention, cornstarch and batter may be attached as necessary, but the mixture of the present invention may be sprinkled on the ingredients to which the cornflour, batter, etc. are not attached to make the mixture of the present invention The mix adheres directly to the surface of the ingredients.

By the above operation, the raw material for fried food can be obtained by adhering the top coat material mixture for fried food of the present invention to the food. In the present invention, after the mixture of the topcoat material for fried food of the present invention, no other topcoat material is attached to the food material. Therefore, the raw material for fried food does not have layers of other topcoat materials on the layer of the topcoat material mixture for fried food of the present invention. The raw material for fried food can be fried immediately, or can be refrigerated or frozen. In this raw material for fried food, the adhering amount of the mixture to the food should just be such that it completely covers the surface of the food, and it may be appropriately adjusted according to the shape of the food.

Fried foods can be produced by frying the ingredients to which the top coat material mixture for fried foods of the present invention obtained in this way, ie, raw materials for fried foods, is fried in accordance with a conventional method. Even when the raw material for deep-fried food is refrigerated or frozen, it is possible to obtain a fried food of the same quality as the case of deep-frying without refrigeration or freezing by directly deep-frying or deep-frying after returning to about 10°C. . The obtained fried food can be refrigerated or frozen as needed.

Example

Hereinafter, the present invention will be described in further detail by way of examples. However, the scope of the present invention is not limited to the embodiments.

(Manufacture of coating material mix for fried food)

The following powder raw materials were mixed at the mixing ratios shown in Tables 1 to 4, and the coating material mixtures for fried foods of Production Examples 1 to 31 and Comparative Examples 1 to 9 were produced, respectively.

Acetylated Starch (Tapioca Starch)

Fat processing acetylated starch (tapioca starch)

Unprocessed starch (tapioca starch)

Potato starch (japonica, raw)

Waxy potato starch (unprocessed, with amylopectin content of 99% by mass or more)

egg white powder

Wheat flour (low-gluten flour)

(Manufacture of cuttlefish fried food)

Cut the body part of the cuttlefish into rings about 1cm wide, and carefully wipe off the water. To this cuttlefish cut ring, the coating material mixture for deep-fried food adhering was spread|coated so that it might become about 18 mass parts with respect to 100 mass parts of cuttlefish. The cuttlefish ring to which the mixture was adhered was fried in salad oil heated to 170° C. for 2 minutes to produce a fried food. The quality of the freshly fried fried food was evaluated by 10 trained panelists according to the following evaluation criteria, and an average score was obtained.

<Evaluation Criteria>

(consolidation)

5: There is no peeling of the top coat at all, and the top coat is consolidated on the whole of the ingredients

4: The top coat is partially cracked, but the top coat is consolidated on the whole of the ingredients

3: The top coat part is cracked or floated from the ingredients

2: The part where the top coat peeled off to expose the ingredients was partially observed

1: The part where the top coat peeled off and the ingredients were exposed was observed everywhere

(the texture of the veil)

5: No sticky, greasy, powdery feeling, good melt in the mouth, very preferred

4: Any of sticky, greasy, and powdery feeling is felt, but there is an allelopathy in the mouth, which is preferable

3: Any two of sticky feeling, greasy feeling, and powdery feeling are felt, which is slightly bad

2: Sticky, greasy, powdery, not good

1: Strong feeling of stickiness, oily feeling, powdery feeling, very bad

(the taste of the ingredients)

5: Very juicy and soft, very easy to bite

4: Juicy and soft, easy to bite

3: Juicy and soft, but slightly hard to bite

2: Slightly dry, hard to bite

1: Strongly dry, hard or unable to bite.

(Test Example 1)

Composition and production of mixtures for mixtures with different acetylated starch contents (Production Examples 1 to 7 and Comparative Examples 1 to 2) and mixtures using unprocessed starch instead of acetylated starch (Comparative Examples 3 to 5) The evaluation of the dry fry is shown in Table 1. If the content of acetylated starch in the mixture is low, the cohesiveness of the coating and the food material is reduced. On the other hand, if the content of acetylated starch is more than 95 mass %, the texture of the coating and the food material in the obtained fried food will decrease although the firmness is improved.

[Table 1]

(Test Example 2)

Table 2 shows the composition of the mixture and the evaluation of the produced dry-fried product for the mixtures having different egg white powder contents (Production Examples 8 to 13 and Comparative Examples 6 to 7). In addition, in Table 2, the result of manufacture example 3 is shown again. When the content of egg white powder in the mixture is large or small, the cohesiveness of the coating and the ingredients is reduced, and the texture of the coating and the ingredients in the obtained fried food is reduced.

[Table 2]

(Test Example 3)

In addition to the acetylated starch, the composition of the mixture and the production dry The evaluation of the fried product is shown in Table 3. In addition, in Table 3, the result of manufacture example 3 is shown again. The addition of potato starch further improves the solidity of the coating and the ingredients, and the texture of the fried food, especially the texture of the coating, but such effects are not obtained when unprocessed starch other than potato starch is added. In addition, by the oil and fat processing of the acetylated starch, the cohesiveness of the top coat and the food material is improved.

[table 3]

(Test Example 4)

Table 4 shows the composition of the mixture and the evaluation of the produced dry fry for the mixtures having different potato starch contents.

[Table 4]

Claims (10)

1. Use of a mix comprising 50 to 95 mass% of acetylated starch and 0.1 to 15 mass% of egg white powder obtained from egg white alone without egg yolk for the production of a batter material for fried food,

the above-mentioned batter coating material for fried food is a batter coating material for fried food which is used by adhering powder or fine particles to the surface of food material.

2. The use according to claim 1, wherein the batter material for fried foods further contains 0.5 to 30 mass% of unprocessed potato starch.

3. Use according to claim 2, wherein the raw potato starch is a waxy potato starch.

4. Use according to any one of claims 1 to 3, wherein the batter material for fried food is a spread-type batter material for fried food.

5. Use according to any one of claims 1 to 4, wherein the acetylated starch has been subjected to a fat processing.

6. A method of making a raw material for fried food, comprising: a mixture of a batter material for fried food, which contains 50 to 95 mass% of acetylated starch and 0.1 to 15 mass% of egg white powder obtained only from egg white and not containing egg yolk, is attached to food in the form of powder or fine particles.

7. The method of claim 6, wherein the batter mix for fried food is spread on food material to adhere.

8. A method of making a fried food product comprising: frying a food material obtained by attaching a mixture of a batter material for fried food, which contains 50 to 95 mass% of acetylated starch and 0.1 to 15 mass% of egg white powder obtained only from egg white and not containing egg yolk, to the surface of the food material in the form of powder or fine particles.

9. The method of claim 8, further comprising: the coating material mixture for fried food is spread on food material for attachment.

10. The method of claim 8 or 9, comprising: the food material to which the batter mix for fried food is attached is fried without attaching other batter materials thereto.