JP2008161076A - Deep-frying batter mix - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new deep-frying batter mix moving almost no water from ingredients to coating even if temporarily putting deep-fried frozen fry food having a breader layer such as croquette in a relatively high-temperature environment (≥-18°C), and capable of preventing deterioration of crispy feeling of coating after thawing and cooking with microwave, and to provide deep-fried frozen fry food with a precondition of microwave cooking. <P>SOLUTION: The deep-frying batter mix contains mainly (A) a roasted mixture comprising cereal flour, edible oil and fat, and an emulsifier, (B) a water-absorbing substance, and (C) a leavening agent. The deep-fried frozen fry food is obtained by cooking in oil food using the deep-frying batter mix followed by freezing the product. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a frying batter mix for use in a fried frozen fried food having a bleeder layer such as croquettes that are frozen and distributed. In frozen fried foods, there is almost no transfer of moisture etc. from ingredients to clothing even when temporarily placed in a relatively high temperature state (−18 ° C. or higher), and the crispy feeling of clothing after thawing cooking by microwaves The frying batter mix used for the novel frozen food for microwave cooking which can prevent the fall of this, and the fried frozen fried food using the batter mix.

  In general, the texture of fried foods that have been fried is desired to be a mix of the crispy texture of clothing and the texture of the ingredients themselves. In recent years, with the development of freezing technology, various frozen foods have been developed. As frozen foods, various frozen fried foods such as frozen foods that have been frozen in an unfried state and fried before cooking, and frozen foods that have been fried Has been proposed. Among the above-mentioned fried foods, frozen fried foods that have been fried are known that can be easily cooked with a microwave cooker such as a microwave oven. Such frozen fried products are generally developed on the assumption that they are stored frozen at temperatures below -18 ° C.

  However, in general distribution, such fried frozen fried foods usually require a time of about 1 to 2 months from the time they are manufactured until the consumer eats. In some cases, the environment is temporarily placed in a high environment of −18 ° C. or higher, and the storage at about −10 ° C. is common for storing frozen fried foods that have been fried at home. It is known that when conventional frozen fried foods are stored at such relatively high temperatures, the moisture content of the ingredients is transferred to the clothing, and the crispness of the clothing is significantly reduced after thawing cooking using a microwave oven or the like. It has been. In addition, it is considered that the clothing mainly composed of starch causes “removal” due to the reaggregation of starch during frozen storage in a relatively high temperature range, thereby significantly reducing the texture of the clothing.

  Therefore, in the frozen fried foods that have been fried, it is premised on microwave cooking that provides the texture desired for the fried foods described above even when the temperature is temporarily high (−18 ° C. or higher). Development of a batter mix for frozen fried food is required.

  Various proposals have been made to solve the above problems. In order to prevent the transfer of moisture to clothing, it is common to uniformly disperse hydrophobic raw materials such as fats and oils in batter liquids, including fats and oils as emulsions in batter liquids and high melting particulates Alternatively, a method of uniformly dispersing powdered fats and oils in a batter liquid has been proposed.

  Specifically, edible oil and fat, water, an edible water-retaining substance having a water retention amount of 100 g / 100 g or more by a 2000 G centrifugal method, and foaming measured as a 0.1 wt% aqueous solution at 25 ° C. by the Ross Miles method Examples thereof include a method comprising an emulsion containing a foaming agent having a force of 50 mm or more and an emulsion stabilizer (Patent Document 1), a method comprising a whipped protein and an oil and fat in a batter composition (Patent Document 2), and the like.

However, none of the above methods can be said to sufficiently prevent the crispness of the clothing from being impaired after re-cooking the frozen fried food with a microwave oven or the like, or when the time has elapsed thereafter. Is. In particular, the longer the frozen storage period in a relatively high temperature (−18 ° C. or higher) environment, the more the crisp feeling is reduced in the clothing after reheating cooking using a microwave oven or the like. There is a problem that can not be.
JP 7-255402 A JP 2006-197817 A

  It is an object of the present invention to transfer moisture and the like from ingredients to clothes even in a relatively high temperature environment (−18 ° C. or higher) in a frozen fried food having a bleeder layer such as croquette. The present invention is to provide a novel batter mix for frying that can prevent a decrease in the crispy feeling of clothes after thawing cooking by microwaves and a frozen fried food that has been fried on the premise of microwave cooking.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that at least one of roasted mixture (A), cross-linked pregelatinized starch, wheat bran, and okara comprising cereal flour, edible oil and fat, and emulsifier. The fried food using the batter mix for frying characterized by mainly containing the water-absorbing substance (B) containing the slag and the expansion agent (C) is temporarily placed in an environment of -18 ° C or higher during frozen storage. It was found that the crispy feeling of the garment does not decrease even if it is, so that the present invention was completed.

  That is, the first aspect of the present invention is a batter mix for frying characterized by mainly containing a roasted mixture (A) composed of cereal flour, edible oil and fat, and an emulsifier, a water-absorbing substance (B), and a swelling agent (C). About. In a preferred embodiment, in the entire batter mix for frying, the content of the roasted mixture (A) is 60 to 99.8% by weight, the content of the water-absorbing substance (B) is 0.1 to 10% by weight, The content of C) is 0.1 to 10% by weight. More preferably, the roasting mixture (A) is obtained by dispersing or heat-dissolving cereal flour and an emulsifier in edible oil and fat, and roasting at 100 to 200 ° C. More preferably, the water-absorbing substance (B) is at least one of cross-linked pregelatinized starch, wheat bran, okara, and the above batter mix for frying, particularly preferably, the expansion agent (C) is baking powder. The fly batter mix described above, which is characterized in that.

  The second aspect of the present invention relates to a fried frozen fried food formed using the above-described frying batter mix. A preferred embodiment relates to a fried frozen fried food product according to claim 6 having a bleeder layer.

  Frozen frozen fried foods that have a breaded layer such as croquette, even when temporarily placed in a relatively high temperature environment (−18 ° C. or higher), there is almost no transfer of moisture, etc. from ingredients to clothing, and microwaves It is possible to provide a novel fried batter mix that can prevent a decrease in the crispy feeling of the clothes and a frozen fried food that has been fried on the premise of microwave cooking.

  Hereinafter, the present invention will be described in more detail. The batter mix for frying of the present invention mainly contains a roasted mixture (A) consisting of cereal flour, edible oil and fat, and an emulsifier, a water-absorbing substance (B), and a swelling agent (C), and does not inhibit the effects of the present invention. If necessary, food materials such as flavoring agents and thickening polysaccharides may be contained without particular limitation. Moreover, although not the effect of this invention, in order to provide a crisp feeling further, it is preferable to contain the cross-linked starch (strong cross-linked starch) with a high degree of cross-linking.

  The batter mix for frying of the present invention is a fried food having a bleeder layer such as croquette, and can maintain the crispy feeling of the fried food after thawing cooking by a microwave cooker such as a microwave oven. It is suitably used for applications such as frozen fried foods that assume cooking.

  As the composition of the fried food, a first batter layer (a), a first bleeder layer (b), a second batter layer (c), and a second bleeder layer (d) are sequentially formed on the outside of the frying material. Preferably it is. The batter mix of the present invention is preferably used for the second batter layer (c), and more preferably, the batter mix is also used for the first batter layer (a).

  The roasted mixture (A) of the present invention comprises cereal flour, edible oil and fat, and an emulsifier. 60-99.8 weight% is preferable in the whole batter mix for frying, and, as for content of a roasting mixture, 80-95 weight% is more preferable. If the amount is less than 60% by weight, a garment composed of layers (a) to (d) may not be formed. On the other hand, if it is more than 99.8% by weight, the crispy feeling of the fried food may not be maintained. In the above case, when the crispy feeling of the fried food cannot be maintained, it is considered that the reaggregation of starch and the moisture transfer from the ingredients to the second blender layer that occur during frozen storage cannot be prevented.

  As the cereal flour in the roasted mixture, cereal flour obtained by pulverizing wheat, barley, corn, rice or the like into powder or granules can be used. The wheat flour may be any of generally classified strong flour, semi-strong flour, medium flour, thin flour, etc., and at least one of them can be used. Moreover, as rice flour, Domyoji flour, rice cake powder, rice cake powder, etc. can be used, and at least one of them can be used. Examples of corn flour include corn grits, corn gluten meal, corn germ meal, corn gluten feed, and the like, and at least one of them can be used. Further, various starches such as corn, tapioca, potato, and sweet potato, and various processed starches such as oxidized starch and cross-linked starch may be added.

  Although there is no limitation in particular in content of the said grain flour, 30 to 70 weight% is preferable in the whole roasting mixture, and 33.3 to 60 weight% is more preferable. If it is less than 30% by weight, it may become an oily fry or the clothes may burst. If it is more than 70% by weight, the crispy feeling of the fried food may not be maintained. In the above case, when the crispy feeling of the fried food cannot be maintained, it is considered that the starch in the clothing layer re-agglomerated during frozen storage.

  There is no particular limitation on the type of edible oil and fat in the roasted mixture. For example, sesame oil, tung oil, safflower oil, kaya oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, and pepper Oil, cabbock oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter, shea fat, borneo fat, etc. Animal oils such as fish oil, whale oil, beef tallow, pork tallow, milk fat, sheep fat, etc., those transesterified from these oils and fats, hardened oils, fractionated oils, mixed oils, etc. One type can be used. Although content of edible fats and oils does not have limitation in particular, it is preferable that it is 30 to 70 weight% in the whole roasted mixture, and 40 to 66.7 weight% is more preferable. If it is less than 30% by weight, the crispy feeling of the fried food may not be maintained, and if it is more than 70% by weight, it may become oily fries or the clothing may burst. In the above case, when the crispy feeling of the fried food cannot be maintained, it is considered that the starch in the clothing layer re-agglomerated during frozen storage.

  As the emulsifier in the roasted mixture, those having an HLB value of 1 to 16 can be used. Specific examples include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, soybean lecithin, egg yolk lecithin and the like, and at least one of them can be used. The content of the emulsifier is not particularly limited, but is preferably 0.3 to 7% by weight in the entire roasted mixture. If it is less than 0.3% by weight, the crispy feeling of the fried food may not be maintained, and if it is more than 7% by weight, the taste may be adversely affected. In the above case, when the crispy feeling of the fried food cannot be maintained, it is considered that the starch in the clothing layer re-agglomerated during frozen storage.

  Although the manufacturing method of the roasting mixture of this invention does not have limitation in particular, For example, it can produce as follows. Add edible oils and fats, cereal flour and emulsifier, pre-mix until uniform, heat this mixture while kneading, raise the temperature to 100 ° C in 40-60 minutes from the start of heating, then necessary The temperature is raised to about 200 ° C. Holding the final product temperature, that is, stirring for a certain time while maintaining the product temperature at 100 to 200 ° C., and then cooling with stirring until it becomes 80 ° C. or less, the roasting mixture of the present invention can be obtained. . If it is higher than 80 ° C., the components to be mixed thereafter may be altered.

  The water-absorbing substance (B) of the present invention may be any edible substance that has a certain level of water-absorbing power and whose structure is not broken by heating during frying. For example, cross-linked pregelatinized starch, wheat bran, okara And at least one of them can be used. The content of the water-absorbing substance is preferably 0.1 to 10% by weight and more preferably 1 to 5% by weight in the entire batter mix for frying. If it is less than 0.1% by weight, it may not be possible to prevent moisture from being transferred from the ingredients to the second bleeder layer, and it may not be possible to prevent a decrease in the crispy feel of the clothing. Moreover, when more than 10 weight%, the food texture of clothes may be adversely affected.

  The swelling agent (C) of the present invention requires sodium bicarbonate, preferably ammonium chloride, tartaric acid, potassium L-tartrate, monobasic calcium phosphate, monobasic sodium phosphate, fumaric acid, acidic sodium pyrophosphate, acidic Use baking powder combined with an acidic agent that can react with sodium bicarbonate to generate gas, such as calcium pyrophosphate, calcined alum, calcined ammonium alum, glucono delta lactone, etc. In baking powder, the said acid agent can use at least 1 sort (s). The content of the swelling agent is preferably 0.1 to 10% by weight, and more preferably 1 to 5% by weight in the entire batter mix for frying. If it is less than 0.1 weight, the crispy feeling of the fried food may not be maintained. On the other hand, if the amount is more than 10% by weight, the garment may burst during the fly. In the above case, when the crispy feeling cannot be maintained, it is considered that the starch in the clothing layer re-agglomerated during the frozen storage.

  Although the manufacturing method of the batter mix for frying of this invention does not have limitation in particular, it illustrates below. After obtaining the roasted mixture as described above, the mixture is cooled, and when the product temperature is lowered to 70 to 80 ° C., a water-absorbing substance, an expansion agent, and other auxiliary agents are added and kneaded, whereby the batter mix of the present invention is obtained. Obtainable.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Sensitive evaluation method for croquettes>
Three skilled fried croquettes (20 g / piece) obtained in Examples and Comparative Examples were stored at −10 ° C. for 3 days, and then cooked for 1 minute in a 600 W microwave oven. We asked panelists to eat, evaluated the texture, and compiled the results. The evaluation criteria at that time were as follows. A: Crispy feeling equivalent to that immediately after frying, ○: Crispy feeling is equivalent to that immediately after frying, but “slow” is felt slightly, Δ: Crispy feeling remains, but inferior to immediately after frying. Product that feels “Hiki” ×: There is no crispy feeling and I feel “Hiki” strongly.

(Manufacturing example) Preparation of roasted mixture According to the composition of Table 1, after mixing the flour, rapeseed oil and monoglycerin fatty acid ester until uniform, heating until the product temperature reaches 120 ° C, and stirring for 10 minutes while keeping the temperature The mixture was allowed to cool to 80 ° C. with further stirring to obtain a roasted mixture.

(Example 1) Production of batter mix 1 for frying According to the composition of Table 2, cross-linked pregelatinized starch, xanthan gum and a swelling agent were added to the roasted mixture obtained in the production example, and the mixture was cooled to 60 ° C with stirring and packaged. After filling, it was allowed to cool to room temperature to obtain a batter mix 1 for frying.

(Comparative example 1) Preparation of frying batter mix 2 All the raw materials in the composition of Table 2 were stirred and mixed at room temperature to obtain frying batter mix 2.

Example 2 Preparation of Frozen Frozen Croquette 600 parts by weight of cold water was added to 100 parts by weight of batter mix 1 for frying and dissolved to obtain a first batter liquid. To 100 parts by weight of the batter mix 1 for frying, 250 parts by weight of cold water was added and dissolved to obtain a second batter liquid. The middle seed of the croquette produced by a known method was immersed in the first batter liquid to form a first batter liquid layer on the surface of the middle seed. Next, fine bread crumbs were adhered on the first batter liquid layer to form a first blender layer. Subsequently, it was immersed in the second batter liquid to form a second batter liquid layer, and finally raw bread crumbs having a major axis of 16 mm were adhered. The obtained croquettes were fried with 175 ° C. salad oil and then rapidly frozen to obtain fried frozen croquettes. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days, heated in a microwave oven, and then subjected to sensory evaluation. The results are shown in Table 2.

(Comparative Example 2) Preparation of fried frozen croquette A fried frozen croquette was obtained in the same manner as in Example 2 except that fried batter mix 2 was used instead of fried batter mix 1. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days, heated in a microwave oven, and then subjected to sensory evaluation. The results are shown in Table 2. In comparison with Comparative Example 2, Example 2 using the roasted mixture obtained in Production Example had a crispy feeling and did not feel any pulling.

(Examples 3 and 4) Preparation of frying batter mixes 3 and 4 According to the formulation in Table 3, the cross-linked pregelatinized starch as a water-absorbing substance was replaced with wheat bran (Example 3) and okara (Example 4). Produced fly batter mixes 3 and 4 in the same manner as in Example 1.

(Comparative Examples 3-5) Preparation of frying batter mixes 5-7 In accordance with the formulation in Table 3, the cross-linked pregelatinized starch, which is a water-absorbing substance, was pregelatinized starch (Comparative Example 3), cellulose powder (Comparative Example 4), and egg white powder. Except having replaced with (Comparative example 5), it carried out similarly to Example 1, and obtained batter mixes 5-7 for frying.

(Examples 5 and 6) Preparation of fried frozen croquettes Frozen frozen croquettes were obtained in the same manner as in Example 2 except that fried batter mixes 3 and 4 were used instead of fried batter mix 1. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days, heated in a microwave oven, and then subjected to sensory evaluation. The results are shown in Table 3.

(Comparative Examples 6-8) Preparation of fried frozen croquette Fried frozen croquette was obtained in the same manner as in Example 2 except that fried batter mix 5-7 was used instead of fried batter mix 1. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days, heated in a microwave oven, and then subjected to sensory evaluation. The results are shown in Table 3. In Examples 2, 5, and 6 using the water-absorbing substance, compared to Comparative Examples 6 to 8, there was a crispy feeling and no pulling.

(Examples 7 to 9) Production of batter mixes 8 to 10 for frying According to the formulation in Table 4, fumaric acid (Example 7) and L-hydrogen tartrate K (Example 8) The fly batter mixes 8 to 10 were obtained in the same manner as in Example 1 except that the acid pyrophosphate Na (Example 9) was used.

(Comparative example 9) Preparation of batter mix 11 for frying According to the mixing | blending of Table 4, batter mix 11 for frying was obtained like Example 1 except not containing sodium bicarbonate and ammonium chloride which are expansion agents. .

(Examples 10-12) Preparation of fried frozen croquette Fried frozen croquette was obtained in the same manner as in Example 2 except that fried batter mix 8-10 was used instead of fried batter mix 1. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days and then heated in a microwave oven, and then sensory evaluation was performed. The results are shown in Table 4.

(Comparative Example 10) Preparation of fried frozen croquette Frozen frozen croquette was obtained in the same manner as in Example 2 except that fried batter mix 11 was used instead of fried batter mix 1. The obtained fried frozen croquettes were stored at −10 ° C. for 3 days and then heated in a microwave oven, and then sensory evaluation was performed. The results are shown in Table 4. In Examples 2, 10, 11, and 12 using the above-mentioned expansion agent, compared with Comparative Example 10, there was a crispy feeling and no pulling.

Claims (7)

  A batter mix for frying characterized by mainly containing a roasted mixture (A) composed of cereal flour, edible oils and fats and an emulsifier, a water-absorbing substance (B) and an expansion agent (C).   In the entire batter mix for frying, the content of the roasted mixture (A) is 60 to 99.8% by weight, the content of the water-absorbing substance (B) is 0.1 to 10% by weight, and the content of the swelling agent (C) The batter mix for frying according to claim 1, wherein the content is 0.1 to 10% by weight.   The batter for frying according to claim 1 or 2, wherein the roasted mixture (A) is obtained by dispersing or heat-dissolving cereal flour and an emulsifier in edible fats and oils and baking at 100 to 200 ° C. mix.   The batter mix for frying according to any one of claims 1 to 3, wherein the water-absorbing substance (B) uses at least one of cross-linked pregelatinized starch, wheat bran, and okara.   The batter mix for frying according to any one of claims 1 to 4, wherein the expansion agent (C) is baking powder.   The fried frozen fried food formed using the batter mix for frying in any one of Claims 1-5.   The fried frozen fried food of Claim 6 which has a bleeder layer.