JPS62228243A - Fry undercoating flour - Google Patents

Abstract

PURPOSE:The titled undercoating flour having improved crisp feeling in eating, containing rice flour, corn flour, bone meal, eggshell powder and/or edible calcium powder, gum and gelatinized starch in a specific ratio. CONSTITUTION:The aimed undercoating flour containing (A) 20-99wt% rice flour, corn flour, bone meal, eggshell powder and/or edible calcium powder, (B) 0.01-2wt% locust bean gum, guar gum, gum arabic, etc., and (C) 0.1-20wt% gelatinized starch such as corn starch, wheat starch, potato starch, rice flour starch, etc.

Description

Detailed Description of the Invention (Industrial Application Field) The present invention relates to a frying base powder, and its feature is that it can be used as a base powder for frying by simply heating frozen or chilled foods. The invention relates to a novel base flour for frying that has a chewy texture.

(Prior art and its problems) Traditionally, fried foods are made using flour, fish, meat, vegetables, starch,
Use various seasonings as ingredients, add an appropriate amount of water to it, or mix it well without adding it, or mix well and mold.The resulting molded product is coated with bread crumbs and batter, and heated to 180℃.
It is manufactured by applying oil JX for 3 to 10 minutes with oil before and after.

It takes a lot of time and effort to make such fried foods at home, so frozen foods and beef oil tK frozen fried foods are sold with breadcrumbs, but these existing foods either need to be fried again in oil or are cooked in a toaster oven. The food had to be cooked for about 7 to 10 minutes in a toaster oven, and some parts of the food cooked in a toaster oven were burnt, resulting in a batter with a texture that was different from that of fried food.

In addition, some frozen fried foods for microwave ovens are commercially available, but when high-frequency cooking is performed in a microwave oven, the batter becomes soft and crumbles, and the characteristic freshly fried crispiness of fried foods is completely lost. There were problems such as the texture of the batter being sticky, which was different from that of fried rice.

(Objective of the Invention) The present invention was made in view of the above problems, and it is possible to make frozen and chilled fried foods by simply heating them, without burning them, and with the same texture as fried foods.
This provides a base flour for frying that has a golden brown color, a good texture, and drains oil very well.

(Structure of the invention) The frying base powder of the present invention will be explained below.

The frying base powder of the present invention is necessary to prevent moisture from escaping from the ingredients inside frozen and chilled foods when heated, and to impart a crisp texture. 2 types of one or more types selected from rice flour, corn flour, bone meal, eggshell powder, and edible calcium powder.
0-99% by weight, 0.01-2% by weight of gums and α
It is characterized by containing modified starch in a range of 0.1 to 20% by weight.

If the amount of rice flour, corn flour, bone meal, eggshell powder, and edible calcium powder is less than 20% by weight, the batter will not become sticky when frozen or chilled fried food is heated.
Stickiness occurs, and if the amount exceeds 99% by weight, the batter becomes hard, so a range of 20 to 99% by weight is appropriate.
Preferably rice flour, cornflour bone meal, eggshell powder,
Edible calcium powder is preferably 40 to 99% by weight.

As the gum, for example, locust bean gum, guar gum, gum arabic, gum tragacanth, tamarind gum, etc. are preferably used, and these can be used singly or in combination.

If an aqueous solution prepared by dispersing and melting each of these natural gums singly or in combination in water is applied to and infiltrated into a frying material, and then a batter is applied, the batter will adhere well. be.

As the pregelatinized starch, corn starch, wheat starch, horse starch, rice starch, tapioca starch, sweet potato starch, etc. having a pregelatinization degree of 30% by weight or more are preferably used, and these may be used singly or in combination.

The appropriate amount of water added to the frying base powder is 200 to 300% by weight of cold water based on 100% by weight of the frying base powder.

After the melted batter is applied to the ingredients, the ingredients are breaded and fried, and then frozen or chilled to obtain a frozen or chilled fried food.

(Effects of the Invention) As described above, the frozen or chilled fried food to which the fried base powder of the present invention is attached has a batter that becomes crispy as valine and has a good texture just by heating.

(Example) Next, specific examples of the present invention will be shown.

Example 1 Corn flour 70% by weight, rice flour 27.8% by weight, α-
Mix 2% by weight of forged flour, 0.2% by weight of guar gum with 210% by weight of cold water (below 15°C), stir and dissolve the resulting batter. After adhering to the shrimp ingredients, bread crumbs are added as usual. and then heated in oil at 170-180°C for 2-3 hours.
After frying for a minute, the shrimp was frozen at -25°C to obtain a frozen fried shrimp food.

One 18 pieces of frozen fried shrimp prepared food obtained in this way.
After being stored at ℃ for one month, the frozen fried shrimp food was placed on a plate lined with paper towels and heated in a microwave oven.

After heating for 2 to 3 minutes, the fried shrimp was taken out of the microwave and inspected. As a result, the fried shrimp had a sticky batter and was well drained of oil.

Example 2 Rice flour 50% by weight, corn flour 44.5% by weight, α-
After mixing 5% by weight of starch and 0.5% by weight of guar gum with 250% by weight of cold water (below 15°C) and dissolving the mixture while stirring, the resulting batter was attached to the pork ingredients.
Breading was carried out in the usual manner, and then fried for 2 to 3 minutes in oil at 170 to 180°C, to obtain a fried Tonka chilled food at 0°C ± 2°C.

The Tonka Chilled cooked food thus obtained was placed on a plate lined with paper towels and heated in a microwave oven.

After heating for 2 to 3 minutes, the pork cutlet was taken out of the microwave and inspected, and the result was that the batter was sticky and drained well.

Claims (1)

[Claims] 20 to 9 pieces of one or more types selected from rice flour, corn flour, bone meal, eggshell powder, and edible calcium powder.
9% by weight, gums in the range of 0.01 to 2% by weight, and pregelatinized starch in the range of 0.1 to 20% by weight.