JP7591888B2 - Batter mix for fried foods, fried foods, and method for making fried foods - Google Patents

Description

The present invention relates to a batter mix for fried foods, fried foods using the batter mix for fried foods, and a method for preparing fried foods.

When making fried foods such as tempura, breaded fries, and fried chicken, a batter mix is sometimes used to prepare the batter. Batter mix mainly contains flour and starch, and the batter is obtained by mixing the batter mix with water. For example, fried foods are obtained by applying the batter to ingredients such as meat, seafood, and vegetables, and frying them in oil.

For example, Patent Document 1 describes a batter mix for deep-frying that contains 45% by mass or more of wheat flour derived from Japanese wheat varieties, and further contains protease and amylase.

Batter mixes for pork cutlets and other foods are generally based on oil-processed starch, which has good adhesive properties, but the hard texture is an issue. If wheat flour is used instead of oil-processed starch, the texture becomes softer, but there is a problem that the adhesive properties with the ingredients deteriorate.

Therefore, there is a demand for a batter mix for preparing a batter liquid that has good binding properties with ingredients and can give a crisp and soft texture when used in fried foods.

International Patent Application Publication No. 2018/070506

The object of the present invention is to provide a batter mix for fried foods for preparing a batter liquid that has good binding properties with ingredients and can give fried foods a crisp and soft texture when used in fried foods, fried foods using the batter mix for fried foods, and a method for preparing fried foods.

The present invention provides a batter mix for fried foods, which contains oil-processed starch and G4 amylase , and the blending ratio of wheat flour in the batter mix for fried foods is 30 mass % or less .

The present invention relates to an additive for a batter mix containing G4 amylase, which is used in a batter mix for fried foods containing oil-processed starch, and in which the blending ratio of wheat flour in the batter mix for fried foods is 30 mass% or less.

The present invention is a batter liquid for fried foods, comprising the batter mix for fried foods and water.

The present invention is a fried food in which a batter liquid containing the fried food batter mix and water is applied to ingredients and cooked.

The present invention is a method for preparing fried foods, which includes a step of applying a batter liquid containing the fried food batter mix and water to ingredients.

The present invention provides a batter mix for fried foods for preparing a batter liquid that has good binding properties with ingredients and can give fried foods a crisp and soft texture when used in fried foods, fried foods using the batter mix for fried foods, and a method for producing fried foods.

The following describes an embodiment of the present invention. This embodiment is an example of implementing the present invention, and the present invention is not limited to this embodiment.

<Batter mix for fried foods and additives for batter mix>
The batter mix for fried foods according to this embodiment contains oil-processed starch and amylase.

The batter mix additive according to this embodiment is used in a batter mix for fried foods that contains oil-processed starch, and contains amylase.

The inventors have discovered that a batter mix containing amylase added to oil-processed starch provides a batter that has good adhesion to ingredients and that, when used in fried foods, can give the food a crisp, soft texture.

Amylase is a type of enzyme that breaks down starch and glycogen, and includes G4 amylase, α-amylase, and β-amylase.

G4 amylase, also known as exomalttetrahydrolase, is an enzyme that cleaves four glucose units at a time. α-amylase is also known as 1,4-α-D-glucan glucanohydrolase. β-amylase is also known as 1,4-α-D-glucan glucanomaltohydrolase. It is preferable that the amylase contains G4 amylase, since it provides a good texture when used in fried foods.

G4 amylase may be added as a complex preparation of enzymes containing G4 amylase. For example, G4-4150 (containing 0.8% by mass of G4 amylase and other excipients) manufactured by Organo Foodtech Co., Ltd. may be used as a complex preparation of enzymes containing G4 amylase. α-amylase may be added as a complex preparation of enzymes containing α-amylase. For example, GRINDAMYL MAX-LIFE E5 manufactured by Danisco Co., Ltd., Spitase CP-3 manufactured by Nagase Chemtex Co., Ltd., Biozyme A manufactured by Amano Enzyme Co., Ltd., and Liquefied Enzyme T manufactured by HI Co., Ltd. may be used as a complex preparation of enzymes containing maltogenic amylase. β-amylase may be added as a complex preparation of enzymes containing maltogenic amylase. Examples of enzyme complex preparations that contain maltose-producing amylase include GRINDAMYL MAX-LIFE100 manufactured by Danisco, β-amylase #1500S manufactured by Nagase ChemteX, β-amylase F "Amano" manufactured by Amano Enzyme, and Hi-Maltosin GLH manufactured by HI.

Oil-processed starch is starch whose particle surface is coated with oil by a method such as heat maturation (see International Patent Application Publication No. 2019/004308). The starch may be any starch commonly used in food production, such as wheat flour starch, pea starch, mung bean starch, potato starch, tapioca starch, rice starch, corn starch, waxy corn starch, sugar cane starch, or modified starches thereof. Of these, tapioca starch and tapioca processed starch are preferred in terms of cost and effectiveness.

Examples of fats and oils that can be used for surface coating include linseed oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, corn oil, cottonseed oil, sunflower oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, beef tallow, lard, chicken fat, mutton tallow, whale oil, fish oil, and processed fats and oils such as fractionated oils, deodorized oils, heated oils, and interesterified oils, among which edible fats and oils with a high content of trivalent or higher unsaturated fatty acids such as perilla oil are preferred.

In the batter mix for fried foods according to this embodiment, the amylase content is, for example, in the range of 0.00045 to 0.048% by mass relative to the oil-processed starch, and preferably in the range of 0.0009 to 0.032% by mass. If the amylase content is less than 0.00045% by mass relative to the oil-processed starch, a sufficient texture improving effect may not be obtained, and if it exceeds 0.048% by mass, the texture may deteriorate.

In the batter mix for fried foods according to this embodiment, the wheat flour content in the batter mix is preferably 30% by mass or less, and more preferably it contains substantially no wheat flour, i.e., the wheat flour content in the batter mix is 10% by mass or less. If the wheat flour content in the batter mix exceeds 30% by mass, the binding ability with the ingredients may be significantly deteriorated.

The fried food batter mix according to this embodiment may contain other ingredients such as wheat flour, starch, processed starch other than oil-processed starch, soy flour, corn flour, rice flour, powdered oils and fats, shortening, fine bread crumbs, cellulose, salt, sugars, spices, leavening agents, emulsifiers, seasonings, spice extracts, flavorings, thickeners, enzymes other than amylase, and pH adjusters, in addition to oil-processed starch and amylase.

There are no particular restrictions on the content of other ingredients, but for example, the blending ratio in the batter mix is in the range of 0 to 30% by mass.

The fried food batter mix according to this embodiment can be obtained, for example, by mixing oil-processed starch, amylase, and other ingredients as necessary at room temperature (20°C ± 5°C).

The form of the fried food batter mix according to this embodiment is not particularly limited, and may be, for example, in any form such as granules or powder.

<Batter for fried foods>
The batter liquid for fried foods according to this embodiment contains the batter mix for fried foods and water.

There are no particular limitations on the water, but examples include tap water, pure water, soft water, hard water, etc.

The batter liquid for fried foods according to this embodiment may contain other ingredients such as eggs, milk, oil, emulsified oils and fats, pH adjusters, etc., in addition to the above-mentioned batter mix for fried foods and water.

The batter liquid for fried foods according to this embodiment can be obtained, for example, by adding water to the batter mix for fried foods, or adding the batter mix for fried foods to water, and mixing at room temperature (20°C ± 5°C). If necessary, other ingredients may be mixed before or after mixing the batter mix for fried foods with water.

In the batter liquid for fried foods according to this embodiment, the content of the batter mix for fried foods is, for example, in the range of 20 to 125% by mass relative to the water, and preferably in the range of 33 to 67% by mass. If the content of the batter mix for fried foods relative to the water is less than 20% by mass, the binding between the batter and the ingredients may be significantly deteriorated, and if it exceeds 125% by mass, the texture of the resulting fried food may be significantly deteriorated.

There are no particular restrictions on the content of other ingredients, but for example, the blending ratio in the batter mix is in the range of 0 to 30% by mass.

<Fried food and method for preparing fried food>
The fried food according to this embodiment is a food in which ingredients are coated with a batter mixture containing the fried food batter mix and water and then cooked.

The method for producing fried foods according to this embodiment includes a step of applying a batter mixture containing the fried food batter mix and water to ingredients. It also includes a step of cooking the ingredients to which the batter mixture has been applied.

Fried foods are not particularly limited as long as they are made by applying the batter to ingredients and cooking them by frying or baking. Examples of fried foods include tempura, breaded fries, deep-fried chicken, croquettes, fried chicken, nuggets, curry bread, and other fried foods, as well as baked pork cutlet, baked minced meat cutlet, baked croquettes, etc., which are baked in an oven without frying.

The ingredients used in fried foods are not particularly limited, but include meats such as beef, pork, chicken, horse, lamb, duck, turkey, etc., seafood such as shrimp, squid, octopus, crab, horse mackerel, salmon, oysters, white fish, etc., vegetables such as eggplant, onion, carrot, green pepper, burdock, potato, asparagus, etc., dairy products such as cheese, processed meat products such as ham and sausage, croquette pates, etc. Before applying the batter to the ingredients, they may be seasoned with seasonings such as soy sauce and spices as necessary. After applying the batter to the ingredients, bread crumbs, arare, fried tempura bits, etc. may be applied.

The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the following examples.

<Examples 1 and 4, Reference Examples 2 and 3, Comparative Examples 1 and 2>
[Preparation of batter liquid]
The ingredients were mixed according to the composition shown in Table 1 and stirred with a hand mixer at room temperature (20°C ± 5°C) for 1 minute 30 seconds to prepare an oil-processed starch-based batter. The G4 amylase preparation used contained 0.8% by mass of G4 amylase (exomaltotetrahydrolase), 0.3% by mass of α-amylase, 0.1% by mass of xylanase, and 98.8% by mass of food materials. The α-amylase preparation contained 20% by mass of α-amylase, 1% by mass of xylanase, and 79% by mass of food materials. The maltose-producing amylase preparation contained 9% by mass of maltose-producing amylase and 91% by mass of food materials.

[Texture comparison with pork cutlet]
100 g of pork loin was tenderized, coated with batter (using batter 15 minutes after preparation in Example 1 , Reference Examples 2 and 3, and Comparative Example 1, and batter immediately after preparation in Comparative Example 2 and Example 4), fresh breadcrumbs, and frozen at -60°C for 60 minutes, and then frozen at -20°C overnight or more (15 hours). After removal from the freezer, the meat was deep-fried at 175°C for 10 minutes. After storage at room temperature (20°C) for 2 hours, a sensory evaluation was performed (by 9 panelists) and rated according to the following criteria. The results of the sensory evaluation are shown in Table 2.

(Texture evaluation criteria)
5 points: very crisp, very soft texture 4 points: crisp, soft texture 3 points: slightly crisp, slightly soft texture 2 points: rough, hard texture 1 point: very rough, very hard texture

[Evaluation of adhesion]
The adhesiveness to the ingredients was evaluated according to the following criteria. The results are shown in Table 2.

(Evaluation criteria for adhesion with ingredients)
5 points: Very good adhesion to ingredients 4 points: Good adhesion to ingredients 3 points: Fairly good adhesion to ingredients 2 points: Poor adhesion to ingredients 1 point: Very poor adhesion to ingredients

When the batter liquid of Comparative Example 1 was used, the texture was very hard and not crispy as compared with the batter liquids of Examples 1 and 4 , Reference Examples 2 and 3, and Comparative Example 2. In addition, when the batter liquid of Comparative Example 2 was used, the binding property with the ingredients was deteriorated as compared with the batter liquids of Comparative Example 1 , Examples 1 and 4 , and Reference Examples 2 and 3 .

In this way, by using the batter mix of the embodiment, the resulting batter liquid had good binding properties with the ingredients, and when used in fried foods, it was possible to create a crisp and soft texture.

Claims (5)

Contains oil-processed starch and G4 amylase ;
This batter mix for fried foods is characterized in that the blending ratio of wheat flour in the batter mix for fried foods is 30 mass % or less . A batter mix additive containing G4 amylase for use in a batter mix for fried foods containing oil-processed starch,
The additive for batter mixes , wherein the blending ratio of wheat flour in the batter mix for fried foods is 30 mass% or less . A batter liquid for fried foods, comprising the batter mix for fried foods according to claim 1 and water. 2. A fried food product, which is prepared by applying a batter liquid containing the batter mix for fried foods according to claim 1 and water to ingredients and cooking the ingredients. A method for producing fried foods, comprising the step of applying a batter liquid containing the batter mix for fried foods according to claim 1 and water to ingredients.