JPH0357737B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a batter mix for fried foods with bread crumbs, which uses specially processed alpha-flour as the main ingredient and solves problems such as bursting, oil splashing, and peeling of batter. With the diversification and simplification of eating habits, opportunities to provide cooked foods are rapidly increasing, but in particular, deep-fried breaded foods such as fries and korotsuke have been loved by Japanese people for a long time. It is one of the foods whose consumption is still growing rapidly even in recent years. If fried foods are provided already processed, they are easily prepared foods that can be prepared in just a few minutes by placing them in heated oil before eating, making them suitable for modern life. However, since products that have been distributed and stored at low temperatures are fried in high-temperature oil, they involve severe physical changes and are the most difficult processing technology to provide products with high commercial value. It is one of the foods. For this reason, among the processing technologies for fried foods, research is being conducted in various fields regarding butter mixes for coating. However, in these conventional studies, when housewives or cooks deep-fry fried foods in the final step,
Safety, economy, etc., such as rupture, oil splashing, and peeling of clothing.
Regarding the problems that cause the greatest loss in terms of product value, no one has elucidated the fundamental mechanism of cooking, and they are only solved under narrow conditions or leave secondary problems unsolved. etc., a complete solution has not yet been reached. The inventors used fried frozen foods, which are the most dissatisfied among consumers, as an example.
After researching the mechanisms of occurrence of oil splashes from fried squid and white fish, and peeling of batter from fried pork and chicken, we found that the causes can be summarized as follows. (1) Delay in gelatinization of the batter There is an appropriate temperature for deep-frying each type of fried food, but this is determined not only by the cookedness of the fried ingredients and the coloring of the batter, but also by the physical changes in the fried ingredients and the coating of the batter. It is determined by the relationship between the formation conditions. In general, it is said that it is appropriate to deep-fry frozen foods at 170 to 180℃ when they are well frozen. This is to prevent the membrane from forming and deforming over time. However, it is difficult to control the temperature of such frying oil, and few cooking facilities are equipped with thermometers.
The reality is that we often rely on our intuition. Moreover, many housewives start frying at a low temperature because they are afraid of the large and bulky bubbles that occur immediately after frying. If you start frying at such a low oil temperature, the gelatinization of the starch in the batter will be delayed, and water vapor will be generated from the surface of the fried dough before the batter is completely formed, resulting in a creamy texture. In some fly types, flow may occur in some areas, causing the batter to be pushed out, resulting in peeling of the batter and partial bursting. If you continue to fry the tofu in this state, the batter and fried ingredients will scatter all over the oil, which may cause the deep-fried food to break and cause an accident, resulting in a large loss. Batter, which forms the batter for such fried foods, is originally made by dissolving wheat flour in water, and many of the batter mixes currently in use are mainly made from wheat flour. Such unprocessed wheat flour gelatinizes more slowly than certain improved processed starches, and often causes the above-mentioned bursting accident when frying begins at an oil temperature of 130 to 160°C. (2) Water vapor permeability of batter film During the cooking process of fried foods, the ingredients of the fried ingredients change as they receive heat from the oil, and the water in the fried ingredients receives heat of evaporation from the oil and evaporates as water vapor. After that, the oil will be replaced. Therefore, the result of deep-frying is greatly influenced by whether the coating of the batter allows the water vapor generated from the fried ingredients to pass through well or inhibits it. When a batter is formed using butter mixes mainly made of untreated wheat flour, a flexible and sticky coating with high water retention is formed due in part to the influence of gluten, and water vapor permeation is suppressed. Normally, fried food is judged to be done when it rises to the surface of the frying oil, but this is because a steam pool forms inside the batter, creating buoyancy in the fried food. However, in the case of fried foods that have a high water content and are fluid, such as cream korotsuke, the internal pressure increases due to the large amount of water vapor, which eventually causes them to burst. Further, in the case of frying meat, etc., the frying material and the batter separate, resulting in a loss of appearance and texture. In view of the above research findings, it has been found that the following conditions must be met in order to develop a batter for deep-frying that solves problems such as bursting, oil splashing, and batter peeling. First, gelatinization should proceed even at frying oil temperatures that are abnormally low for fried foods, such as 130 to 160°C, to quickly form a strong coating. Second, the batter film is porous and allows the steam generated inside the fry to be smoothly discharged without being suppressed, no matter what temperature the frying oil is formed at. The object is to find materials for butter mixes as described above. Based on the above conclusion, the present inventors conducted a comparative study of commercial-use butter mixes currently on the market, including physical properties such as workability and texture, and found that they were not suitable for breaded fried foods. I couldn't find any battermics. Therefore, as a result of extensive research, we have determined that the solubility and degree of swelling can be determined by determining the solubility and degree of swelling when preparing specially processed wheat flour, which is made by gelatinizing wheat flour, then subjecting it to expansion molding processing, then drying and pulverizing it. By using batter made from this specially processed wheat flour, it is possible to prevent fried foods with breadcrumbs from bursting, oil splashing, or peeling of the batter. The aim is to provide fried food products that are safe and have high commercial value. The present invention will be explained in detail below. First, the raw material wheat flour is humidified and steamed, then this flour paste is expanded and molded, and at the same time dehydrated or dried.This is then crushed to form an expansion molded alpha-ized flour that easily swells and dissolves in both cold and hot water. do. The expansion molding treatment of alpha-formed starches and the fixation of the alpha state are mainly carried out by the Hottrol method, in which the starch paste solution is brought into contact with a heated drum to heat it and rapidly dehydrated before aging, and the extrusion molding machine is used. Pressure is applied while heating the starch whose humidity has been adjusted using
Inject it and turn it into alpha. It can be produced by either of two extruder processing methods. When this specially processed alpha starch is dissolved in water, it differs from the case of using unprocessed raw starch or grain flour such as wheat flour.
Since it does not require time for gelatinization, it is immediately dehydrated and forms a strong coating. Therefore, the expanded and formed alpha starch having such physical properties is expected to meet the above-mentioned first condition for batter for deep-frying and is a good batter mix material. but,
The quality of alpha-gelatinized starch varies greatly depending on its raw materials and processing conditions, and it is possible to produce starch with different viscosities, degrees of swelling, and solubility. In general, potato, tapioca, and waxy starches have high swelling solubility and produce a smooth paste, while seed starches other than waxy have strong plasticity and produce a paste with stable viscosity. The processing method depends on various setting conditions, but the hot roll method generally yields a high viscosity alpha starch, while the extruder method produces a low viscosity alpha starch because it is subjected to high shearing force. It is said that it can be obtained. The inventors prepared alpha starch using the hottrol method and extruder method using potato starch, cornstarch, and wheat flour to create test plots 1 to 5, and measured the degree of swelling and solubility of the alpha starch, and applied an amylograph. The changes in viscosity over time were observed. In addition, butter was prepared using each alpha starch, added to fried cream korotsuke, and then breaded and frozen.Frozen cream korotsuke was then fried and tested to determine its suitability as a batter ingredient. Ta. The results are shown in Tables 1 and 2.

【table】

【table】

【table】

[Table] Regarding the physical properties of the butter in each test group, the alpha starch in the first test group produces a smooth thick liquid with high viscosity, but when used after diluting it to an appropriate viscosity, it becomes a very dilute solution. Since adding the batter once would result in an extremely thin batter, it was applied twice to adjust the thickness of the batter. The alpha-gelatinized starch in the second to fifth test plots became a batter that gave a sufficient amount of coating after applying it once. However, the alpha-ized wheat flour (Hotutrol method) in the fourth test group had a high viscosity and resulted in a crumbly, ugly-looking batter. The test results are shown in Tables 1 and 2, and in more detail, as expected, the cream croquettes with alpha-starch butter did not burst at any frying temperature. However, some items that were unsuitable had peeling off, like the clothes were being rolled up, or some had gaps. The alpha-formed starch produced by the hottrol method (first test group) had too many dissolved components and had a high viscosity, making it unsuitable for use as a batter. Alpha-formed corn starch produced by the extruder method (2nd test group) shows a decrease in viscosity due to particle breakage when stirring is continued at a constant temperature of 20℃, and the amount of dissolved components is somewhat large, resulting in a somewhat dense coating due to the high degree of solubility/swelling. It is difficult to form a porous structure, and water vapor does not drain smoothly. Alpha-ized corn starch (Test Group 3), which is partially beta-ized and then ground, has extremely low solubility, resulting in poor coating film adhesion, and rapidly swells when heated, resulting in poor water vapor permeability. Form a thick batter. The alpha-ized flour produced by the Hottrol method (Test Group 4) had a high solubility and formed a dense batter film, creating cracks in the batter when water vapor permeated through it, resulting in a cracked batter. Each of the above four alpha-gelatinized starches had their own drawbacks and were not necessarily suitable as batter ingredients, but in the case of alpha-ized flour made by the extruder method (Test Group 5), some ungelatinized starch remained in the amylogram. Although it is presumed that the viscosity is extremely stable, the solubility
It was found that it was possible to make a batter with a suitable degree of swelling, excellent water vapor permeability, and a good shape and texture without bursting or peeling, with high commercial value. To summarize the above findings, it can be said that the fry test results shown in Table 2 reflect well the physical properties of butter, which can be inferred from the quality and physical properties of each alpha starch shown in Table 1. . In other words, the butter material that satisfies the two conditions required by improved butter mixes is alpha starch that is mainly composed of undamaged and highly swollen starch particles and contains a moderate amount of soluble components, and is in a state swollen with water. When dehydrating rapidly at high temperatures, the dissolved components turn into batter and the particles form a layer, leaving traces of evaporation of their own moisture forming small bubbles that form a porous film that will be generated later. The material forms a structure that allows the water vapor inside to be smoothly exhausted through its fine pores. Amylose in wheat starch exists in a complex with lipids, and is said to be stable to heat and difficult to gelatinize. However, when gelatinizing wheat flour, applying lecithin can promote gelatinization and swelling, so it is optional. It is possible to make alpha flour with a solubility/swelling degree of . In addition, in the case of wheat flour, due in part to the presence of gluten, the particles in the small part of the grain are stable and difficult to break, and when heated, the viscosity peak is low, but breakdown (when heated above the temperature at which the viscosity peaks) viscosity decrease phenomenon)
Alpha-ized flour is made by expanding, drying, and pulverizing the powder into a small, stable sizing liquid.The powder itself becomes porous due to expansion, so it can be easily and quickly dispersed in both cold and hot water, making it possible to make mamako. It swells and dissolves in a short time and has excellent viscosity stability, so it is very easy to handle when used as a batter material, and it is strong when used as a batter for fried foods. Furthermore, since it is possible to create a porous film with a crispy and soft texture, alpha-ized flour processed using an extruder can be said to be the most suitable material for batter for breading and deep-frying. According to the present invention, when alpha-ized wheat flour that has been expanded and molded using an extruder is used as a batter material for fried foods with bread crumbs, it quickly forms a strong batter film even when fried at a low frying oil temperature, and is a porous film. They discovered that they could make an excellent batter that would not cause the batter to burst, peel, or splash oil by smoothly discharging the water vapor generated inside the fry. In the case of , amylose exists in a complex with lipids, which makes it less susceptible to heat and denaturing agents, making it difficult to gelatinize and swell. By changing conditions such as the operating pressure of the extruder, the injection hole diameter, and the amount of gelatinization accelerator (lecithin or lecithin-containing additive), it is possible to obtain alphaned wheat flour with various solubility/swelling degrees. Since alphaned wheat flour with different solubility/swelling degree behaves differently when made into batter, the physical properties of alphaned wheat flour subjected to swelling molding were further determined from these two aspects. As an example, as shown in Table 3, in a frying experiment using processed flour under various conditions as a batter material, the usable range varies somewhat depending on the type and physical properties of the frying species, but it can be used for frying various types of fish, meat, etc. In the case of general fried foods such as , cream korotsuke, potato korotsuke, and other types of korotsuke,
If the solubility is 5% to 10%, the binding force is sufficient to form a coating, and if the conditions are controlled so that the degree of swelling is 6% or more, the swollen particles that contain enough water will be able to hold the oil while frying. It was confirmed that when dehydrated, many gaps are created and a porous coating is formed, allowing for smooth release of water vapor and preventing accidents such as bursting, oil splashing, and peeling of the coating. In addition, in this experiment, we used thin flour with a wet flour content of 20% and an ash content of 0.5% in alpha-ized flour that had been expanded and molded using the extruder method.
It has also become clear that the most suitable material is one that has been adjusted to have a solubility of 5 to 10%, a swelling degree of 6% or more, a moisture content of 10% or less, and a particle size of 60 mesh or less.

【table】

[Table] In addition, when applying the alpha flour that has been expanded and formed as described above to butter mixes, natural thickeners, oils and fats, emulsifiers, isolated proteins, salt, and seasonings are generally used for seasoning and modification. It goes without saying that the degree of perfection can be further improved by adding fragrances, spices, etc. In addition, it is naturally possible for economic reasons to use the expansion-formed alpha-flour of the present invention by mixing it with unprocessed raw flour, but if they are used in combination, the coating may become porous. I can't stop the cream korotsuke from exploding.
In addition, since alpha starch has been modified to be susceptible to the action of enzymes, if it is mixed with wheat flour that still has enzyme activity, the viscosity will decrease during use of batter, creating a fried product with a stable coating rate. Since this is not possible, it is necessary to use at least heat-treated wheat flour. The present invention will be explained in more detail below using Examples. Example 1 The expansion-molded alpha flour of the present invention (solubility 6.4%, swelling degree 6.7%), 12 parts (weight ratio), 0.5 parts of guar gum, and 100 parts of water were combined, stirred for 1 minute with a whipper, and then left for 15 minutes. Butter (A) was prepared.
8 parts of the alpha flour that has been subjected to the expansion molding process,
8 parts of wheat flour (soft flour), 0.3 parts of guar gum, and 100 parts of water were combined and treated in the same manner as above to prepare butter (B). Batter (C) was prepared by combining 10 parts of a commercially available butter mix (manufactured by N Company) containing wheat flour and 25 parts of water, stirring for 1 minute, and then standing for 10 minutes. Using 130 parts of another flour (soft flour), 130 parts of butter, and 900 parts of milk, I made bechamel with a moisture content of about 70% using the usual method, cut it out, and froze it to make fried dough. The batters (A), (B), and (C) were applied to each of the frozen fried seeds, and after breading, the mixture was frozen again to obtain a frozen food called cream korotsuke. I heated salad oil in a frying pan and conducted a frying test. Table 4 shows the results. The cream korotsuke made from the expanded and molded alpha-flour batter (A) of the present invention forms a batter film well even at low frying temperatures, and the batter smoothly releases water vapor, so there is no peeling or bursting of the batter, and the food is crisp and soft. The clothes had a nice feel to them. Korotsuke made with butter (B) containing raw wheat flour suppresses the release of water vapor at low frying oil temperatures,
There are signs of rupture. Also, the texture of the batter was slightly harder than that of (A). Korotsuke prepared using commercially available commercial batter (C) suffered from bursting due to the suppression of water vapor emission, and the texture of the batter gradually became hard.

【table】

[Table] Example 2 Alpha-ized flour processed by expansion molding of the present invention
Butter mix (D) was prepared in the same manner as in Example 11 using 10 parts of guar gum, 0.5 parts of guar gum, and 100 parts of water. Slice the pork into approximately 5.4 cm x 2.4 cm and 1 cm thick slices, add butter (D) and then bread crumbs, or add butter (C) and then bread crumbs (batter ratio is 50% for both). ) and then frozen to obtain frozen meat fries. After heating salad oil to 170℃ and frying for 3 and a half minutes, the pork had lost 22% of its weight compared to its raw weight and had shrunk, and the batter in (C) with butter swelled and the meat was separated. There was a lot of peeling, but the one with butter (D) had almost no peeling. Example 3 Peeled purple squid, 2.5 cm x 3.5 cm, thickness 0.9
After slicing into cm pieces and lightly dusting them with flour (soft flour) (0.2% adhesion amount), adding butter (A) and butter (B) and bread crumbs, they were frozen to obtain fried squid as a frozen food. When we heated salad oil to 170℃ and fried it for 3 minutes, we found that the one with butter in (C) made a loud splashing sound, the oil splattered around the pan, and some of the batter peeled off. The fries (A) with butter on them made a slight squeaking sound, but the oil did not splatter too much.

Claims (1)

[Claims] 1 The main material is swelling-molded alpha-ized wheat flour obtained by gelatinizing and swelling-molding the solubility of 5 to 10% and swelling degree of 6% or more, and then drying and pulverizing it. A batter mix for deep-fried food batter, which is characterized by adding modifying auxiliary materials such as seasonings, oil and fat emulsifiers, fragrances, and spices as necessary.