JP2000069926A - Batter material for fried food and production of fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a batter material for fried foods, which, when fried, is kept as crispy as the one just fried for some time and even when reheated by a microwave oven or the like, and also to provide a method for producing fried foods covered with the same batter. SOLUTION: This batter material is composed of (A) 10 to 55 wt.% of heat- treated flour, (B) 1 to 10 wt.% of a vegetable oil or fat, (C) 0.01 to 1.0 wt.% of an at least one emulsifier selected from the group consisting of a glycerin/ fatty acid ester, propylene glycol/fatty acid ester and lecithin, and (D) 2 to 30 wt.% of a saccharide. This method produces fried foods covered with the above batter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food garment which is frozen or refrigerated after being fried, and has a crispy texture even when cooked and cooked in a microwave oven or the like. The present invention relates to a method for producing fried foods using clothes.

[0002]

2. Description of the Related Art Conventionally, fried foods such as tempura, fried and the like, which have been battered with batter liquid or breadcrumbs attached to ingredients such as poultry meat, seafood, vegetables, etc., have been eaten as side dishes. Usually, such fried food batters are preferred to have a soft and crispy crispy texture.

However, deep-fried foods that have been cooked using commercially available clothing materials have a long-lasting feeling after frying, or when frozen or refrigerated and then reheated in a microwave oven or oven, the original crispy feeling of the clothing is obtained. There is a problem that the crisp texture is lost and the crispy texture as immediately after frying is lost.

In order to solve such problems, various methods have been proposed. For example, JP-A-8-16396
No. 3 discloses that flour is used as a main component, and furthermore, lecithin 0.1.
1 to 2.0% by weight, glycerin fatty acid ester 0.5 to
A tempura powder characterized by containing 2.0% by weight is disclosed.

[0005] JP-A-10-57000 discloses a fried food batter composition comprising heat-treated wheat flour, oxidized starch, rice flour and monoglyceride succinate.

[0006]

However, even with the above-mentioned prior art, if a long time has passed after production, or if reheating in a microwave oven or an oven, the texture of the clothes is clearly reduced, and At present, satisfactory effects cannot be obtained.

[0007] In addition, in the case of the tempura disclosed in JP-A-8-163963, there is a problem that the contents of lecithin and glycerin fatty acid ester, which are emulsifiers, are too large, resulting in a slightly oily texture.

[0008] Therefore, the present invention, even after a long time after frying, or reheating in a microwave oven or the like,
An object of the present invention is to provide a fry clothing material and a method for producing fried food, which can provide a crispy crispy texture similar to freshly fried.

[0009]

Means for Solving the Problems To achieve the above object, the fried food clothing of the present invention comprises (A) heat-treated flour 10
And (B) 1 to 10% by weight of vegetable fats and oils;
(C) at least one selected from glycerin fatty acid esters, propylene glycol fatty acid esters, and lecithin
0.01 to 1.0% by weight of a seed emulsifier and (D) saccharide 2
30% by weight.

[0010] The method for producing fried food of the present invention comprises the steps of (A)
10-55% by weight of heat-treated flour, and (B) vegetable oil 1
And (C) at least one emulsifier selected from the group consisting of glycerin fatty acid ester, propylene glycol fatty acid ester and lecithin (0.01 to 1.0% by weight).
And (D) a batter containing 2 to 30% by weight of a saccharide, and batter is prepared, and the batter is attached to the ingredient and fried.

In the present invention, the use of heat-treated wheat flour as a raw material of the clothing material results in thermal denaturation of gluten-forming proteins, gliadin and glutenin, so that gluten is not formed in the batter. And a crispy texture can be obtained. Also, by using vegetable fats and oils and an emulsifier as raw materials for the batter, an emulsion is formed in the batter, and this emulsion acts as a barrier to the migration of moisture. Even when heated, the transfer of moisture from the ingredients to the clothes is suppressed, and a crispy texture is maintained. as a result,
Even if a long time has passed after frying, or if frozen or refrigerated, and then reheated in a microwave oven or oven, it becomes a garment that retains the same soft, crispy, crispy texture as freshly fried. Delicious fried food can be obtained.

In the present invention, as the emulsifier (C), it is preferable to use two or more selected from glycerin fatty acid esters, propylene glycol fatty acid esters, and lecithin. Further, it is preferable that the crude protein content of the flour (A) before the heat treatment of the heat-treated flour is 6.0 to 11.0% by weight. Further, the clothing material preferably contains an expanding agent in addition to the components. By adding these requirements, the crispy texture of the clothes can be further enhanced. Therefore, it is particularly suitable as a clothing material for fried foods cooked in a microwave oven.

Further, in the method for producing fried food of the present invention, after frying, it may be frozen or refrigerated, whereby the preservability can be enhanced. In addition, by heating and cooking in a microwave oven at the time of eating, it is possible to obtain similar fried foods without frying the crispy texture of the clothes.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, as the heat-treated flour, flour that has been heat-treated at a temperature at which protein in the flour is denatured is used. The heat treatment is preferably performed at a temperature of 80 to 120 ° C for 20 to 90 minutes. If the heating temperature is lower than the above and the heating time is shorter than the above, the effect of inhibiting the formation of gluten by protein denaturation becomes poor, and a sufficient crispy feeling cannot be obtained. Also, when the heating temperature is higher than the above and the heating time is longer than the above, the deep-fried color tends to be dull and the texture tends to be hard.

The wheat flour subjected to the heat treatment preferably has a crude protein content of 6.0 to 11.0% by weight.
More preferably, it is 7.0 to 10.0% by weight. By using flour having a crude protein content within the above range, the crispy feeling of the batter can be improved. If the crude protein content is less than 6.0% by weight, it tends to be hard.
If it exceeds 0% by weight, it tends to be rubbery, which is not preferable.

[0016] The content of the heat-treated flour in the clothing material before water addition is 10 to 55% by weight. When the content of the heat-treated flour in the batter is less than 10% by weight, the structure of the batter is made brittle,
The effect of crispy is poor, and if it exceeds 55% by weight, there is a problem that the texture becomes slightly hard.

In the present invention, the vegetable oils and fats are not particularly limited as long as they are edible.
Palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil and the like. In addition, creamy or solid fat products such as shortening can also be used. The vegetable fats and oils may be premixed in the mixed flour containing the heat-treated flour or the like, or may be added separately from the mixed flour containing the heat-treated flour or the like when preparing the batter.

The content of vegetable fats and oils in the clothing before water addition is 1 to 10% by weight. If the content of vegetable oils and fats in the batter is less than 1% by weight, the effect of inhibiting the transfer of water from ingredients to the batter will be poor, resulting in a long time after frying or reheating in a microwave oven or the like. However, the crispy feeling of the clothes cannot be sufficiently maintained. Further, when the content of vegetable oils and fats in the clothing material exceeds 10% by weight, there is a problem that the material becomes oily.

Further, as the emulsifier, one or more selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin are used.

The content of the emulsifier in the garment before water addition is as follows:
0.01 to 1.0% by weight. If the content of the emulsifier in the batter is less than 0.01% by weight, an emulsion of vegetable fats and oils will not be formed sufficiently, and the effect of inhibiting the transfer of water from ingredients to the batter will be poor. Or when heated again in a microwave oven or the like, the crispy feeling of the clothes cannot be sufficiently maintained. Further, when the content of the emulsifier in the clothing material exceeds 1.0% by weight, there is a problem that an oily texture is obtained.

Further, examples of the saccharides include sugar, glucose, maltose, lactose, sorbitol, starch syrup, and various oligosaccharides.

[0022] The content of saccharides in the clothing before water addition is 2 to
30% by weight. If the saccharide content in the clothing material is less than 2% by weight, the softness is poor and the texture is poor. Further, when the sugar content in the clothing material exceeds 30% by weight, there is a problem that the texture after frying is reduced and the crispy feeling is poor.

The raw material of the clothing material preferably contains an expanding agent in addition to the above. As a swelling agent, the total amount of carbon dioxide generated when left in water at 25 ° C. is 20 ml or more after 2 minutes and 30 ml or less after 5 minutes.
A mixture of 7.0 or more bicarbonate and an acid or a salt exhibiting an acidic reaction is preferably used. The effect of maintaining a more crispy texture can be obtained by adding the expanding agent.

The content of the swelling agent in the garment before water addition is as follows:
It is preferably 0.1 to 3% by weight. If the content of the expanding agent is less than 0.1% by weight, there is a problem that the crispy feeling is poor, and if it exceeds 3% by weight, there is a problem that it becomes oily.

[0025] In addition to the above, as the raw material of the clothing material,
If necessary, ordinary flour, various starches, vegetable proteins, eggs, dairy products, dietary fiber, thickeners, seasonings, flavors, coloring agents and the like can be used.

The fried food in the present invention is not particularly limited as long as it is produced using a batter containing the above-mentioned raw materials, and examples thereof include fried food such as tempura, croquette and tonkatsu.

The method for producing the fried food of the present invention comprises the following steps: heat-treated flour, vegetable oil, glycerin fatty acid ester,
Water is added to a garment containing one or more emulsifiers selected from propylene glycol fatty acid esters and lecithin and saccharides, and a batter is prepared by a conventional method.

Next, when the ingredients selected from processed foods such as poultry meat, seafood, vegetables, sausage, ham, and starch are immersed in the batter prepared as described above, and tempura is prepared. If you want to fly again,
The fried food of the present invention can be produced by immersing the breadcrumbs in the batter and then frying the breadcrumbs.

[0029] Immediately after the frying, it may be frozen or refrigerated, whereby a deep-fried product that can be stored for a long time can be obtained. In addition, the fried food obtained by the method of the present invention, after frozen or refrigerated storage, even when re-heating in a microwave oven or an oven when eating, it is possible to obtain the texture of crispy clothes immediately after frying. it can.

[0030]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples. In the tables below, the amounts of the raw materials are "parts by weight". “G” represents “glycerin”, and “P” represents “propylene glycol”.

Test Example 1 (Tonkatsu) 50 g of flour, 50 g of corn starch and 50 g of pork
A powder consisting of 0% by weight was applied as a powder, and the batters prepared in Examples 1 and 2 and Comparative Examples 1 to 4 in Table 1 were applied.
For 6 minutes and 30 seconds. The tonkatsu thus obtained was frozen. This is stored frozen for one month,
Reheated in the microwave.

The texture of the fried food was evaluated by 15 panelists. Table 2 shows the results. The evaluation was based on the following criteria: ◎: very crispy and crispy,…: crispy and crispy, Δ: oily and slightly hard, x: oily and gummy.

Test Example 2 (Croquette) A first batter was added to 35 g of frozen potato croquette prepared by cooking a potato and minced pork in a conventional manner.
After sprinkling with 0 mesh corn grits, attach batters prepared according to the formulations of Examples 1 and 2 and Comparative Examples 1 to 4 in Table 1 and further add 6 mesh dry bread crumbs and fry in salad oil for 4 minutes. did. The croquettes thus obtained were left for 6 hours and reheated in the microwave. The texture of the fried food was evaluated in the same manner as in Test Example 1. Table 2 shows the results.

[0034]

[Table 1]

[0035]

[Table 2] From Table 2, the batter of Example 1 which does not contain Na hydrogen carbonate and alum (expanding agent) has a crisper feeling as compared with Comparative Examples 1 to 4, but the batter of Example 2 which contains Na hydrogen carbonate and alum. It can be seen that there is more crispy feeling.

Test Example 3 (Fritter) Approximately 7 g of shrimp were sprinkled with 100% flour, and batters prepared in accordance with Examples 3 and Comparative Examples 5 to 7 in Table 3 were added in a salad oil at 175 ° C. Fried for 2 minutes. This shrimp fritter was frozen, stored frozen for 2 weeks, and then reheated in a microwave oven. The texture of the fried food was evaluated in the same manner as in Test Example 1. Table 4 shows the results.

[0037]

[Table 3]

[0038]

[Table 4] From Table 4, when the heat-treated flour is not contained (Comparative Example 5), the emulsifier is not contained (Comparative Example 6), and the vegetable oil is not contained (Comparative Example 7), the crispy feeling is remarkably higher than that of Example 3. It turns out to be inferior.

Test Example 4 (American dog) Example 4 in Table 5 and Comparative Examples 8 to 1 were added to 45 g of sausage.
The batter prepared with the composition of No. 0 was attached, and fried in salad oil at 180 ° C. for 6 minutes and 30 seconds. The hot dog was frozen and stored frozen for 2 weeks. The frozen hot dog thus obtained was reheated in the microwave. The texture of the fried food was evaluated in the same manner as in Test Example 1. Table 6 shows the results.

[0040]

[Table 5]

[0041]

[Table 6] From Table 6, when the heat-treated flour is not contained (Comparative Example 8), when the vegetable oil and fat are not contained (Comparative Example 9), and when the emulsifier is not contained (Comparative Example 10), the crispy feeling is remarkably compared to Example 4. It turns out to be inferior.

Test Example 5 (Squid Tempura) Approximately 20 g of squid was dusted with 100% flour,
The batters prepared in the formulations of Examples 5 to 8 and Comparative Examples 11 to 15 were attached and fried in salad oil at 175 ° C. for 3 minutes. This was stored frozen for 2 months and reheated in the microwave. The texture of the fried food was evaluated in the same manner as in Test Example 1. Table 8 shows the results.

[0043]

[Table 7]

[0044]

[Table 8] Table 8 shows that one or more emulsifiers selected from glycerin fatty acid esters, lecithin and propylene glycol fatty acid esters are effective, but monoglycansuccinate and sugar esters are less effective.

Test Example 6 (Fried chicken) About 30 g of chicken was immersed in a seasoning solution consisting of 15% by weight of soy sauce, 25% by weight of ginger, 2% by weight of sodium glutamate and 58% by weight of water for 2 hours, and then 100% corn starch Of Examples 9 to 11 and Comparative Examples 16 to 17 in Table 9.
Was added and battered at 175 ° C. for 4 minutes. The fried chicken thus obtained was frozen, stored frozen for one month, and then reheated in a microwave oven.

The texture of the fried food was evaluated in the same manner as in Test Example 1. Table 10 shows the results.

[0047]

[Table 9]

[0048]

[Table 10] According to Table 10, one or more emulsifiers selected from glycerin fatty acid ester, lecithin and propylene glycol fatty acid ester are effective, and it is more effective to use two or more emulsifiers among these three. However, if the amount is too large, the effect is rather adverse. In addition, it can be seen that the texture is inferior when heat-treated flour is not used.

[0049]

As described above, according to the present invention, according to the present invention, even after a long time has elapsed after frying, or after being frozen or refrigerated, and then reheated in a microwave oven or oven,
It is possible to obtain a very delicious fried food that has the same soft and fresh crispy crispy texture.

Claims (10)

[Claims] (A) 10-55% by weight of heat-treated flour
(B) 1 to 10% by weight of vegetable oil and fat, (C) 0.01 to 1.0% by weight of at least one emulsifier selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin; 2) 30% by weight of sugar
And fry clothing. 2. A glycerin fatty acid ester, a propylene glycol fatty acid ester,
The fried clothing material according to claim 1, wherein two or more kinds selected from lecithin are used. 3. The clothing material for fried food according to claim 1, wherein (A) the wheat flour has a crude protein content of 6.0 to 11.0% by weight before the heat treatment of the heat-treated wheat flour. 4. The fried food garment according to claim 1, further comprising an inflating agent in addition to the component. 5. The fried clothing material according to claim 1, which is used for fried food for microwave cooking. 6. (A) 10 to 55% by weight of heat-treated wheat flour
(B) 1 to 10% by weight of vegetable oil and fat, (C) 0.01 to 1.0% by weight of at least one emulsifier selected from glycerin fatty acid ester, propylene glycol fatty acid ester, and lecithin; 2) 30% by weight of sugar
A method for producing fried food, comprising preparing a batter using a batter containing the following, and attaching the batter to ingredients to fry. 7. The glycerin fatty acid ester, propylene glycol fatty acid ester,
The method for producing fried food according to claim 6, wherein two or more kinds selected from lecithin are used. 8. The method according to claim 6, wherein the crude protein content of the heat-treated wheat flour (A) before heat treatment is 6.0 to 11.0% by weight. 9. The method according to claim 6, wherein the clothing material further contains an expanding agent. 10. The method according to any one of claims 6 to 9, wherein the fried food is frozen or refrigerated after being fried, and cooked in a microwave oven when eating.