JP6533045B2 - Fly batter mix - Google Patents

Description

  The present invention relates to a batter mix for frying which can maintain the crispness and crispness of a coating material immediately after being oiled even after a long time after oil or microwave heating.

The oil food is obtained by oiling the oil seed as it is or by coating the oil seed in an edible oil heated to a high temperature (160-190 ° C.). Among these, a battered oil food obtained by applying oil to a batter and soaking the oil is carried out by immersing the boil oil in an egg solution or batter liquid and then adhering a coating material such as bread crumbs. It is classified into tempuras obtained by soaking fry products such as croquettes and fried katsu and soaking seeds in batter and then frying them, and tempuras such as fried fried from fried rice and fried taro and fried taro.
Usually, the battered oil food has a crispy and crispy texture immediately after the oil, and the oil seed portion is juicy and has a pleasant texture.
However, in recent years, the demand for battered oil foods has been increasing in the form of being displayed and sold as general vegetables in stores and the like and in the form of being provided as oil-free frozen foods for microwave cooking. When provided as a vegetable, with the passage of time after oiling, water will transfer from the oilseed to the dressing, and the crispy texture of the freshly-fried batter will be lost, resulting in a poor-feeling texture and loss of shape There is a problem that it becomes easy to do. Also, when cooking with a microwave oven, the water vapor generated from oil seeds absorbs moisture, resulting in a loss of crisp texture, resulting in poor texture and at the same time impairing the juicyness of oil seeds. there were. And the influence on these food textures is remarkable especially in the fry which makes a batter stick a coating material further.

Conventionally, various attempts have been made to solve such problems.
For example, a composition for frying batter containing compression-treated starch as a method for imparting resistance to change in texture of the texture of the batter itself which has been oiled to become batter like a batter of tempura (Patent Document 1) A mixture for deep-fried wheat containing moist heat-treated wheat (Patent Document 2), a crystalline cellulose composite (composed of crystalline cellulose and xanthan gum), a premix for batter containing processed starch and wheat flour (Patent Document 3), crushed Cereal classification or starches and their processed products, and quality improvers for oil foods containing one or more powders selected from these decomposition products (Patent Document 4) and the like have been proposed. These methods provide resistance to changes in texture after certain microwave heating. However, the batter according to the methods disclosed in Patent Documents 1 to 4 is a batter itself which is oiled and becomes a coat, and has a corresponding viscosity so that the amount of batter attached to a medium type is large. If this is applied as a batter in fry as it is, the batter-derived clothing will be thick, and therefore the texture desired for fry will be different. If these batters are hydrolyzed to a viscosity suitable for frying batter, the concentration of the components effective for preventing water transfer and the composition in general will decrease, and as a result, it is considered that the water transfer preventing ability will be insufficient. (As an example of water addition, in Patent Document 5, about 150 parts by weight of water is added to 100 parts by weight of batter mix when used for tempura batter, and 250 to 300 parts by weight of water is added to 100 parts by weight of batter mix when used for frying And disclosed).
In addition, as a batter that can be used for tempuras and fries, poorly soluble granular substances obtained by grinding beans and grains, thickening polysaccharides such as curdlan, and thermally coagulating high protein particles such as egg white powder and wheat gluten However, the batter composition containing the frying substance has been proposed (Patent Document 5). However, also with this method, the batter itself is an effect of the texture of the battered part. In addition, the effect on texture of the poorly soluble particulate material, which is an essential component to inhibit water migration, is large, and the amount of the poorly soluble particulate material needs to be reduced to maintain the texture desired for frying products. As a result, it is considered that the effect of preventing the moisture transfer from the oil seed to the coating material to be attached to the batter is reduced.
From the viewpoint of preventing moisture transfer from the oilseeds to the coating material to be attached to the batter, a fowling composition for frying containing inulin has been proposed (Patent Document 6). However, this method has a problem with the texture derived from inulin. Also, a batter for a hydrous oil food containing flour and transglutaminase has been proposed (Patent Document 7). The transglutaminase cross-linking reaction product of protein contained in flour blocks the transfer of water, thereby obtaining fried foods excellent in resistance to changes in texture over time, but it is necessary to control the cross-linking reaction and the production becomes complicated. Is a problem. Furthermore, a coating material for a frozen fly containing methylcellulose has been proposed (Patent Document 8). According to this method, the texture of a freshly fried batter can be obtained even if the fried frozen fried food is cooked in a microwave oven, but the resistance to change with time of the texture after cooking is unknown.

JP 2011-125332 Patent Document 1: Japanese Patent Application Publication No. 2008-067675 JP 2013-118819 Japanese Patent Application Publication No. 2003-265130 Japanese Patent Application Laid-Open No. 2002-051718 Japanese Patent Application Publication No. 2006-230268 Patent Document 1: Japanese Patent Application Laid-Open No. 2003-219826 Tokue 01-048743

  An object of the present invention is to provide a batter mix for frying food which can maintain crispiness and breakage of a coating material immediately after being oiled even after a long time after oil or microwave heating.

The present inventors have used a batter mix containing a reversible thermosetting gelling agent and a reversible thermoplastic gelling agent to make a coating material immediately after the application of oil, even after a long period of time after heating or after microwave heating. It has been found that it is possible to provide a batter mix for frying food which can sustain the crispness and crispness of the present invention, and to complete the present invention.
That is, the present invention is as follows.
(1) A batter mix for frying food comprising a reversible thermosetting gelling agent and a reversible thermoplastic gelling agent.
(2) Unheated fried food manufactured using the batter mix as described in (1) above.
(3) Frozen unheated fried food in which the unheated fried food according to (2) is frozen.
(4) A frozen fried food prepared by frying the unheated fried food according to (2) above.

  The present invention is reversible after microwave heating of a fried or oiled fry food by using a batter mix comprising a reversible thermosetting gelling agent and a reversible thermoplastic gelling agent. A batter solution containing a thermosetting gelling agent is gelled at an oil temperature range (160 to 190 ° C.), and a batter solution containing a reversible thermoplastic gelling agent is a temperature range (10 to 40 ° C.) at normal temperature storage In order to be gel-like, the surface of the oil seed is in a state of being coated with gel in both the oil temperature range and any temperature range during storage at ordinary temperature. Therefore, in the case of fried food, the transfer of water from the oil seeds to the batter is impeded immediately after frying to storage at room temperature, and the crispness of the freshly batter is sustained. In addition, since the reversible thermosetting gelling agent and the reversible thermoplastic gelling agent also play a role of preventing water loss of oil seeds during the oil processing step and storage period, respectively, the oil seeds are juicy at the same time. It also has the effect of holding a feeling.

  In the present invention, fried food refers to fried foods oiled in an edible oil heated to a high temperature (160-190 ° C.) by immersing oil seeds in a batter solution and then attaching a coating material such as bread crumbs.

  In the present invention, "batter mix" is a material for forming a batter solution by adding water to form a batter solution.

  The batter mix of the present invention is characterized by incorporating a reversible thermosetting gelling agent and a reversible thermoplastic gelling agent.

In the present invention, the gelling agent refers to a substance that gels and solidifies a liquid.
In the present invention, gel-like means having high viscosity and losing fluidity, and the whole system is in a solid state, and gelation means that liquid becomes gel-like.
In the present invention, the term "liquid" refers to a fluid liquid state.
In the present invention, the gelation temperature is a temperature at which the fluidity of the solution starts to decrease (the viscosity starts to increase) when the gelling agent solution is heated or cooled.

In the present invention, "reversible thermosetting gelling agent" refers to a gelling agent having the property that the solution becomes gelled by heating the gelling agent solution and returns to the original liquid state upon cooling.
The gelling temperature of the reversible thermosetting gelling agent of the present invention is preferably 40 ° C. or higher. In the reversible thermosetting gelling agent of the present invention, the gelling agent solution containing the gelling agent at a concentration capable of gelling becomes a gel at 160 to 190 ° C. and becomes a liquid at 10 to 40 ° C. More preferable.
Preferred examples of the reversible thermosetting gelling agent include methyl cellulose, hydroxypropyl methyl cellulose and the like. More preferably, it is methylcellulose.
Methylcellulose, which is particularly suitable as the reversible thermosetting gelling agent of the present invention, exhibits a viscosity of 100 to 20,000 cPs when a 2% aqueous solution is measured at 20 ° C. with a JIS Ubbelohde viscometer. For example, Methocel (registered trademark) A4M manufactured by Unitech Foods Inc. can be used.
The concentration of the gelling agent capable of gelling the reversible thermosetting gelling agent solution of the present invention varies depending on the type of gelling agent, but generally 0.01 to 2.0 mass with respect to the total mass of the gelling agent solution %.

In the present invention, "reversible thermoplastic gelling agent" refers to a gelling agent having the property that the solution becomes gelled by cooling of the gelling agent solution and returns to the original liquid state when heated.
The gelling temperature of the reversible thermoplastic gelling agent of the present invention is preferably 50 ° C. or less. In the reversible thermoplastic gelling agent of the present invention, it is more preferable that the gelling agent solution containing the gelling agent becomes liquid at 160 to 190 ° C. and gel at 10 to 40 ° C. .
Preferred examples of the reversible thermoplastic gelling agent include gelatin, agar, κ carrageenan, ι carrageenan and the like. Preferably it is gelatin or agar.
The concentration of the gelling agent capable of gelling the reversible thermoplastic gelling agent solution of the present invention varies depending on the type of the gelling agent, but 0.05 to 5.0% by mass with respect to the total mass of the gelling agent solution is there.

  Preferably, the reversible thermosetting gelling agent and the reversible thermoplastic gelling agent are added in a total amount of 0.01 to 3.2 parts by mass with respect to 100 parts by mass of batter mix. More preferably, it is 0.05 to 2.5 parts by mass, and most preferably 0.1 to 2.0 parts by mass. When the reversible thermosetting gelling agent and the reversible thermoplastic gelling agent exceed 3.2 parts by mass with respect to 100 parts by mass of batter mix, the food has a crisp feeling and the texture is hard and the tooth breakage is poor.

  The ratio of the reversible thermosetting gelling agent to the reversible thermoplastic gelling agent contained in the batter mix (reversible thermosetting gelling agent: reversible thermoplastic gelling agent) is 99: 1 to 1:99. Preferably from 80:20 to 20:80, more preferably from 70:30 to 30:70, most preferably 50:50.

  The batter mix of the present invention preferably contains wheat flour, starch, protein and the like as raw materials other than the gelling agent.

  In the batter mix of the present invention, wheat flour can be used without particular limitation, such as weak flour, medium-strength flour, strong flour and the like. The flour is preferably contained in an amount of 60 parts by mass to 75 parts by mass with respect to 100 parts by mass of the batter mix.

  In the batter mix of the present invention, any starch can be used without particular limitation as long as it is an edible starch such as above-ground (from cereals and the like as a raw material) and underground (such as potatoes and the like as a raw material). It may contain pregelatinized starch, various types of modified starch, and damaged starch. The starch is preferably contained in an amount of 15 parts by mass to 25 parts by mass with respect to 100 parts by mass of the batter mix.

  In the batter mix of the present invention, any protein that can be used for food can be used without particular limitation. If it is vegetable protein, soybean protein, wheat gluten, etc. will be raised, and if it is animal protein, egg protein, milk protein etc. will be raised. The protein is preferably contained in an amount of 5 parts by mass to 15 parts by mass with respect to 100 parts by mass of batter mix.

  In the batter mix of the present invention, other ingredients include flours other than wheat flour and / or dextrin, emulsifiers, egg powders, expanding agents, dietary fibers, oils and fats, salts, saccharides, seasonings, spices, coloring agents, flavors And vitamins.

  The method for producing the batter mix of the present invention is not particularly limited as long as the raw materials can be uniformly mixed. For example, mixers such as ribbon mixers, V-type mixers, rotary mixers, and Henschel mixers can be used.

  In the present invention, the coating material can be used without particular limitation. Raw bread crumbs, dry bread crumbs, corn flakes ground products, cereals ground products, etc. are mentioned, and their particle sizes are not particularly limited.

  In the present invention, as oil seeds, fish, fish, meats, vegetables, inner ingredients for croquettes, etc. can be used without particular limitation.

  In the present invention, the batter solution can be prepared by a method usually used as a method for preparing a batter solution except that it is obtained by adding water to the batter mix of the present invention. For example, it can be prepared by adding 200 to 400 parts by mass of cold water and 0 to 20 parts by mass of an edible oil such as salad oil to 100 parts by mass of the batter mix of the present invention and thoroughly mixing.

  In the present invention, "unheated fried food" refers to fried food before oiling, for example, by immersing batter liquid obtained by adding oil seeds to the batter mix of the present invention and depositing a coating material. You can get it.

  In the present invention, "frozen unheated fried food" refers to those obtained by freezing the unheated fried food of the present invention. The freezing method is not particularly limited, and can be obtained, for example, by freezing the unheated fried food of the present invention in a rapid freezer at -60 to -40 ° C for 0.5 to 2 hours.

  In the present invention, the term "frozen fried food" refers to those obtained by frying and then freezing unheated fried food. The method of frying or freezing is not particularly limited. For example, the uncooked fried food of the present invention is put into a heated edible oil at 160 to 190 ° C., oiled for several minutes, and fryed obtained by oil removal Can be obtained by freezing in a rapid freezer at −60 to −40 ° C. for 0.5 to 2 hours.

EXAMPLES The present invention will be illustrated specifically by the following examples, but the present invention is not limited to the following examples.
Test Example 1 [Production Example of Fried Food]
A batter mix was prepared by combining 1.70 parts by mass of wheat flour (Heart manufactured by Nippon Flour Co., Ltd.), 20 parts by mass of starch and 10 parts by mass of vegetable protein and mixing them thoroughly.
2. 300 parts by mass of cold water and 10 parts by mass of salad oil were added to 100 parts by mass of the batter mix, and thoroughly mixed to prepare a batter solution.
3. 90 g of croquette oil seed was dipped in the batter solution and then the bread crumb was deposited.
4. The mixture was frozen in a rapid freezer at -50 ° C for 1 hour to obtain a frozen croquette for water conditioning. The frozen croquettes for oiling were stored in a -20 ° C freezer until just before oiling.
5. The frozen croquette for oil was put into soybean rapeseed oil at 170 ° C. without thawing, oil-treated for 8 minutes, and the oil was drained to obtain croquette.

^*歯切れにおける「サックリとした歯切れがあまりなく、悪い」「サックリとした歯切れがほとんどなく、非常に悪い」との評価には湿気た歯切れの悪い食感とゲル化剤の影響で硬い食感が含まれる。 (Evaluation method)
The resulting croquettes were allowed to stand indoors for 4 hours, and the evaluation items immediately after applying the frozen croquettes for oiling were as follows: The sensory evaluation was performed by 10 expert panelists according to the evaluation criteria shown in Table 2.

^{* In} the evaluation of "no smashing, bad" and "very smashing, not very smashing" evaluations, the texture is hard due to the moist texture and gelation agent. included.

比較例１〜３では、総合的に揚げたての食感がやや残っている結果となったが効果が十分ではなかった。比較例４では、コンニャクの硬いゲルが歯切れを悪くさせていた。
対照区では、衣への水分移行のため、湿気た歯切れの悪い食感となった。 Test 1 When using a batter mix containing a gelling agent alone The preparation example of a batter mix except that the blending amount of wheat flour is 69.5 parts by mass and 0.5 parts by mass of a gelling agent is mixed to prepare a batter mix I got croquette as well. Use methylcellulose as reversible thermosetting gelation agent (Methocel ^TM A4M (manufactured by Unitec Foods Corporation), the viscosity value when measured at 20 ° C. for 2% aqueous solution at JIS Ubbelohde viscometer is 3500～5600CPs) It was. Gelatin and agar were used as reversible thermoplastic gelling agents. Konjac powder was used as a reversible thermosetting gelling agent and another gelling agent different from the reversible thermoplastic gelling agent. The konjak powder solution is in the form of gel at 160 to 190 ° C., and is also in the form of gel at 10 to 40 ° C. As a control section, one not containing a gelling agent was used.

In Comparative Examples 1 to 3, the texture of the freshly fried food remained somewhat, but the effect was not sufficient. In the comparative example 4, the hard gel of konjak made the cutting worse.
In the control area, it became moist and crispy due to the transfer of water to the clothing.

メチルセルロース及びゼラチン又はメチルセルロース及び寒天を組み合わせて配合したバッターミックスを使用した実施例１及び２は、前記ゲル化剤を単独配合したバッターミックスを使用した比較例１〜４よりもサクサク感、歯切れ感及びジューシー感のいずれにおいてもより揚げたての食感に近いものであった。
一方比較例５では、コンニャクの硬いゲルが歯切れを悪くさせていた。 Test 2 In the case of using a batter mix compounded in combination with a gelling agent The preparation amount of wheat flour is 69 parts by mass, and 0.5 parts by mass each is mixed with a gelling agent to prepare a batter mix, and the production example and I got croquettes as well.

Examples 1 and 2 using a batter mix formulated by combining methylcellulose and gelatin or methylcellulose and agar are more crispy, chipped and have a sense of crispness than comparative examples 1 to 4 using a batter mix alone incorporating the gelling agent. In any of the juicy feeling, it was closer to the texture of the freshly fried food.
On the other hand, in the comparative example 5, the hard gel of konjak made the cutting worse.

何れのゲル化剤合計配合量においても、揚げたての食感に近いサクサク感、歯切れ感及びジューシー感が得られた。ゲル化剤合計配合量が３．０質量部になると、硬く歯切れが劣る結果となった。 Test 3 Examination on the Compounding Amount of the Gelling Agent The compounding ratio of the reversible thermosetting gelling agent (methyl cellulose) and the reversible thermoplastic gelling agent (gelatin) is 1: 1, and the gelation is carried out in the parts by mass shown in the table. A croquette was obtained in the same manner as in the production example except that a batter mix was prepared so that the total amount of the agent and the flour was 70 parts by mass.

In any of the gelling agent total blending amounts, a crispy feeling, a crispy feeling and a juicy feeling close to the texture of freshly fried food were obtained. When the total blending amount of the gelling agent was 3.0 parts by mass, the result was hard and poor.

何れのゲル化剤の配合比においても、揚げたての食感に近いサクサク感、歯切れ感及びジューシー感が得られた Test 4 Study on Ratio of Reversible Thermosetting Gelling Agent and Reversible Thermoplastic Gelling Agent The total of the reversible thermosetting gelling agent (methyl cellulose) and the reversible thermoplastic gelling agent (gelatin) is 1. A croquette was obtained in the same manner as in the production example except that the gelling agent was blended in a proportion of 0 parts by mass and the ratio shown in the table, and the batter mix was prepared so that the blended amount of wheat flour would be 69.0 parts by mass.

Crisp feeling, crispness and juicy feeling similar to those of freshly fried food were obtained at any mixing ratio of the gelling agents.

Production Example 2 Production of frozen fries for microwave heating (oiled)
A batter mix was prepared by combining 1.70 parts by mass of wheat flour (Heart manufactured by Nippon Flour Co., Ltd.), 20 parts by mass of starch and plant protein and thoroughly mixing them.
2. 300 parts by mass of cold water and 10 parts by mass of salad oil were added to 100 parts by mass of the batter mix, and thoroughly mixed to prepare a batter solution.
3. 90 g of croquette oil seed was dipped in the batter solution and then the bread crumb was deposited.
4. The mixture was poured into soybean rapeseed oil at 170 ° C., oil-treated for 7 minutes, and de-oiled to obtain croquettes.
5. The mixture was frozen in a rapid freezer at -50 ° C for 1 hour to obtain a frozen croquette for microwave heating.
6. A microwave croquette was obtained by microwave heating at 600 W for 70 seconds without thawing the frozen croquette for microwave heating without covering with a wrap or the like.
7. The resulting croquettes were left in the room for 30 minutes, and then sensory evaluation was performed by 10 expert panelists.

Test 5 In the case of using a batter mix alone containing a gelling agent The preparation amount of flour is 69.5 parts by mass, and 1.0 part by mass of a gelling agent is mixed to prepare a batter mix except for the preparation example Methylcellulose was used as the first gelling agent from which croquettes were obtained as in 2. Gelatin or agar was used as a reversible thermoplastic gelling agent. Konjac powder (gelled at 160 to 190 ° C. and at 10 to 40 ° C.) was used as an irreversible gelling agent. As a control section, one not containing a gelling agent was used.

メチルセルロース及びゼラチン又はメチルセルロース及び寒天を組み合わせて配合したバッターミックスを使用した実施例１及び２は、前記ゲル化剤を単独配合したバッターミックスを使用した比較例１〜４よりもサクサク感、歯切れ感及びジューシー感のいずれにおいてもより揚げたての食感に近いものであった。 Test 6 When using a batter mix compounded in combination with a gelling agent: 69 parts by mass of wheat flour and 0.5 parts by mass of methylcellulose and gelatin or agar or konjak flour are mixed to prepare a batter mix Obtained croquettes as in the production example.

Examples 1 and 2 using a batter mix formulated by combining methylcellulose and gelatin or methylcellulose and agar are more crispy, chipped and have a sense of crispness than comparative examples 1 to 4 using a batter mix alone incorporating the gelling agent. In any of the juicy feeling, it was closer to the texture of the freshly fried food.

Claims (5)

A batter mix for a frying food comprising a reversible thermosetting gelling agent and a reversible thermoplastic gelling agent, wherein the reversible thermosetting gelling agent and the reversible heat are added to 100 parts by mass of the batter mix for frying food The fry food batter mix wherein the total amount with the plasticizing gelling agent is 0.01 to 2.5 parts by weight (but the fry food batter mix comprises fats, fatty acids, wax (wax) And petroleum waxes, except when including hydrophobic compositions selected from the group consisting of petroleum waxes or combinations thereof .   The ratio of the reversible thermosetting gelling agent to the reversible thermoplastic gelling agent is 99: 1 to 1:99, and the reversible thermosetting gelling agent is selected from methylcellulose, hydroxypropyl methylcellulose and mixtures thereof The batter mix for frying foods according to claim 1, wherein the reversible thermoplastic gelling agent is selected from gelatin, agar and mixtures thereof.   The unheated fried food manufactured using the batter mix of Claim 1 or 2.   The frozen unheated fried food which frozen the unheated fried food according to claim 3.   A frozen fried food prepared by frying the unheated fried food according to claim 3.