JP2000125794A - Coating composition for fry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a coating composition for fries having a soft and crispy texture of the coating just after frying in an oil and excellent in resistance to a change with time and resistance to a range (a microwave oven or an oven-range). SOLUTION: This coating composition for fries is obtained by including a heat-treated wheat flour, an oxidized starch and a sucrose ester of a fatty acid. In this case, the oxidized starch is preferably derived from a waxy starch. The content of the heat-treated wheat flour is preferably 5-25 wt.% and the content of the starch is preferably 2-20 wt.%. The content of the sucrose ester of the fatty acid is preferably 0.05-0.45 wt.%. A leavening agent is preferably further contained therein.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for reheating heated fried foods in a microwave oven or a microwave oven. The present invention also relates to a frying garment composition with less decrease in texture.

[0002]

2. Description of the Related Art Conventionally, fried foods such as fried tempura and fried food obtained by attaching batter liquid or further breadcrumbs to ingredients such as meat, seafood and vegetables are 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-8-1311
No. 09 discloses a fried food batter composition containing oxidized starch and waxy starch.
Japanese Patent No. 7000 discloses a fried food batter composition comprising heat-treated wheat flour, oxidized starch, rice flour and succinic acid monoglyceride.
No. 333 discloses that full-fat soybean flour having a nitrogen solubility index of 35 to 65 is 5 to 15 wt.
A fried food batter composition characterized in that it is blended in a proportion of 0.1% is disclosed.

[0005]

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.

Accordingly, it is an object of the present invention to provide a batter which has a soft texture immediately after frying and has a crispy texture. An object of the present invention is to provide a frying garment composition that maintains a crispy feeling immediately after frying even after reheating in a microwave oven or oven.

[0007]

Means for Solving the Problems The present inventors have conducted various studies to achieve the above object, and as a result, by using heat-treated wheat flour, oxidized starch and sucrose fatty acid ester in combination, It has been found that the clothing immediately after the butterfly has a soft and crispy texture, and that the clothing has excellent resistance to changes over time and resistance to microwaves (microwave ovens and microwave ovens), thereby completing the present invention.

[0008] That is, the present invention provides a frying garment composition comprising heat-treated wheat flour, oxidized starch, and sucrose fatty acid ester.

In the present invention, the use of heat-treated wheat flour as a raw material of the batter results in the denaturation of gluten-forming proteins, gliadin and glutenin, and the formation of gluten in the batter. And a crispy texture can be obtained. Further, by using oxidized starch as a raw material of the clothing material, the aging of the starch is suppressed, and the soft crispness of the clothing is maintained. Also, by using a sucrose fatty acid ester as a raw material of the clothing material, aging of the starch is similarly prevented, and the soft savoryness of the clothing is maintained.

[0010] As a result, even after a long time after frying,
Alternatively, even if the food is frozen or refrigerated and then reheated in a microwave oven or an oven, it becomes a garment having the same soft and fresh crispy crispy texture, and a very delicious fried food can be obtained. In addition, it is possible to provide a fry coat composition having excellent dough stability in which the dough viscosity does not change even after a lapse of time after being dissolved in water.

[0011]

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, protein denaturation becomes insufficient, the effect of inhibiting the formation of gluten becomes poor, and a sufficient crispy feeling cannot be obtained. On the other hand, if the heating temperature is higher than the above and the heating time is longer than the above, the texture of the clothing is not sufficiently formed, and the clothing becomes too brittle. Note that a dry heat treatment is preferably used as the heating means.

[0012] The content of the heat-treated flour in the clothing material before water addition is preferably 5 to 25% by weight. If the content of the heat-treated flour in the batter is less than 5% by weight, it tends to settle when re-heated in a microwave oven, and if it exceeds 25% by weight, it tends to have a hard and gritty texture.

In the present invention, oxidized starch includes corn starch, waxy corn starch, tapioca starch,
Oxidized starch obtained by oxidizing wheat starch, rice starch and the like with an oxidizing agent such as sodium hypochlorite, calcium hypochlorite, bleached powder and the like can be mentioned. Among them, it is preferable to use oxidized starch obtained by treating waxy starch with sodium hypochlorite. Waxy starch is a waxy type starch, and as the waxy type starch,
Waxy corn starch, glutinous rice starch and the like.

The content of the oxidized starch in the garment before water addition is preferably 2 to 20% by weight. If the content of the oxidized starch in the batter is less than 2% by weight, it tends to be settled when re-warmed in a microwave oven, and if it exceeds 20% by weight, the texture of freshly fried food is not soft and tends to be hard.

Further, sucrose fatty acid esters are used as emulsifiers. This is because the aging of the starch is prevented and the soft savoryness of the batter is maintained.

It is preferable that the content of the sucrose fatty acid ester in the garment before water addition is 0.05 to 0.45% by weight. The content of sucrose fatty acid ester in the clothing material is 0.0
If it is less than 5% by weight, sufficient scum cannot be obtained, and
When the content exceeds% by weight, the oil absorption increases and the texture tends to be oily.

The raw material of the clothing material preferably contains an expanding agent in addition to the above. As the expanding agent, the total amount of carbon dioxide generated when left in water at 25 ° C. is 50 ml or more after 2 minutes per 2 g of the expanding agent, and 80 m after 5 minutes.
1 or less is used. By adding a swelling agent, a softer scum can be obtained.

The content of the swelling agent in the garment before water addition is as follows:
It is preferably 0.1 to 3% by weight. When the content of the expanding agent is less than 0.1% by weight, the effect of adding the expanding agent is poor, and when the content is 3% by weight or more, the taste of the reaction residue tends to become strong.

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

The fry 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 foods such as tempura, fried chicken and tonkatsu. Can be

[0021]

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples. In addition, in the following tables, the compounding amount of the clothing composition is "parts by weight".

Test Example 1 (Tonkatsu) 50 g of pork was ground with 100% flour, and the fry coat composition 100 prepared according to the formulation shown in Table 1 was mixed with water 2
After adding a batter prepared by adding 90 and further adding 3 mesh raw bread crumbs, the mixture was fried in salad oil at 175 ° C for 6 minutes. The tonkatsu thus obtained was left at room temperature for 5 hours or stored in a frozen state for 3 months, and then reheated in a microwave oven.

The texture of the fried food was evaluated by 20 panelists. Table 2 shows the results. The evaluation was 5: very soft and crispy crispness,
4: A soft and crispy crispness, 3: a slightly soft and crispy crispness, 2: a soft and crispy crispness, 1: a lack of a soft and crispy crispness, averaged on a 5-point scale Was taken.

[0024]

[Table 1]

[0025]

[Table 2]

According to Table 2, Examples 1-2 containing heat-treated wheat flour, oxidized starch and sucrose fatty acid ester were:
Comparative Example 1 containing only two of the above three
It can be seen that the texture is particularly excellent when re-heated in a microwave oven, as compared with Nos. 1 to 3. Example 2 containing an expanding agent
It can be seen that は has a better texture than that of Example 1 containing no expanding agent.

Test Example 2 (Fried chicken) 30 g of chicken was grated with 25% by weight of ginger, 15% by weight of soy sauce, 2% by weight of sodium glutamate, 58% by weight of water
After being immersed in a seasoning solution consisting of 2 hours, the frying composition prepared according to the composition shown in Table 3 was applied, and the mixture was fried in salad oil at 175 ° C for 3 minutes and 30 seconds. The fried food thus obtained was allowed to stand at room temperature for 5 hours 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.

[0028]

[Table 3]

[0029]

[Table 4]

From Table 4, it can be seen that Examples 3 to 5 containing heat-treated wheat flour, oxidized starch and sucrose fatty acid ester were Comparative Examples 4 containing no heat-treated wheat flour and Comparative Examples containing succinic acid ester instead of sucrose fatty acid ester. It can be seen that the texture when reheated in the range is remarkably superior to Example 5 and Comparative Example 6 containing no oxidized starch. Examples 3 and 5, which contain waxy corn starch-derived oxidized starch, have a better texture than Example 4, which contains corn starch-derived oxidized starch, and Example 5, which contains a swelling agent, has a swelling agent. It can be seen that the texture is superior to those of Examples 3 and 4 containing no.

Test Example 3 (Squid Fritter) 10 g of squid was sprinkled with 100% flour and 100% water was added to the fry batter composition 100 prepared according to the composition shown in Table 5.
A batter prepared by adding 30 was added, and the mixture was fried in 175 ° C. salad oil for 2 minutes. The fried food thus obtained was stored in the same manner as in Test Example 1 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 6 shows the results.

[0032]

[Table 5]

[0033]

[Table 6]

From Table 6, it can be seen that Examples 6 and 7, which contain three of heat-treated wheat flour, oxidized starch and sucrose fatty acid ester,
Compared with Comparative Examples 7, 8, and 9 containing only two of them,
It can be seen that the texture after reheating in a microwave oven is particularly excellent. Further, it can be seen that Example 6 using oxidized starch derived from waxy corn starch has a better texture than Example 7 using oxidized starch derived from corn starch.

Test Example 4 (Squid Tempura) 30 g of squid was sprinkled with 100% flour, and 1 part of water was added to the fry batter composition 100 prepared according to the formulation shown in Table 7.
A batter prepared by adding 50 was added, and the mixture was fried in 175 ° C. salad oil for 3 minutes. The fried food thus obtained was stored in the same manner as in Test Example 2 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 8 shows the results.

[0036]

[Table 7]

[0037]

[Table 8]

From Table 8, it can be seen that Examples 8, 9 and 1 containing the heat-treated wheat flour, oxidized starch and sucrose fatty acid ester were used.
0 represents Comparative Examples 10 and 1 containing only two of them.
It turns out that it has an excellent texture compared with 1 and 12.
Further, it can be seen that Example 9 containing waxy corn starch-derived oxidized starch has a better texture than Example 8 containing corn starch-derived oxidized starch. However, it can be seen that Example 10 in which the amount of oxidized starch derived from waxy corn starch was too large impaired the texture in comparison to Examples 8 and 9.

[0039]

As described above, according to the present invention,
By using heat-treated wheat flour, oxidized starch, and sucrose fatty acid ester in combination, the texture of the batter immediately after frying is soft and crispy, and it has excellent resistance to aging and microwaves (microwave ovens and microwave ovens). You can get clothes.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Yasumi Hasegawa 6-2-1 Tokai, Ota-ku, Tokyo Nitto Flour Milling Co., Ltd. Central Technical Research Institute F-term (reference) 4B025 LB07 LD01 LG04 LG24 LG28 LK01 LK07

Claims (6)

[Claims] 1. A frying composition comprising heat-treated wheat flour, oxidized starch and sucrose fatty acid ester. 2. The fry batter composition according to claim 1, which comprises oxidized starch of waxy starch. 3. The composition for frying according to claim 1, wherein the content of the heat-treated flour is 5 to 25% by weight. 4. The fry batter composition according to claim 1, wherein the starch content is 2 to 20% by weight. 5. A sucrose fatty acid ester having a content of 0.0
The frying garment composition according to any one of claims 1 to 4, which is 5 to 0.45% by weight. 6. The frying garment composition according to claim 1, further comprising a swelling agent.