CN106659210B

CN106659210B - Mixture for fried food and flour coat

Info

Publication number: CN106659210B
Application number: CN201580041848.1A
Authority: CN
Inventors: 广濑叶; 田上祐二; 榊原通宏; 西出辰德
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 2014-09-18
Filing date: 2015-09-17
Publication date: 2021-09-28
Anticipated expiration: 2035-09-17
Also published as: TWI679941B; TW201613479A; WO2016043249A1; JPWO2016043249A1; JP5992126B2; CN106659210A

Abstract

The mixture for fried food batter of the present invention is characterized by containing waxy potato starch. Preferably, the amount of the waxy potato starch is 15 to 50% by mass of the total mass of the mixture. Further, it is preferable that the composition contains 15 to 50 parts by mass of waxy potato starch and 10 to 85 parts by mass of non-waxy potato starch. Also preferably, the waxy potato starch has an amylopectin content of 85 mass% or more. Preferably, the composition further comprises 0.3 to 3 mass% of a swelling agent based on the total mass of the mixture and 2 to 8 mass% of a saccharide based on the total mass of the mixture.

Description

Mixture for fried food and flour coat

Technical Field

The present invention relates to a mixture for fried food batter. More particularly, the present invention relates to a mixture for a batter for fried foods, which can produce a batter having a good appearance like a batter and a crispy, and crispy texture without hardening food materials, and which is less likely to deteriorate in quality even after a lapse of time after frying.

Background

The fried food is a food obtained by heating and cooking various food materials by frying, and can be obtained by preliminarily seasoning the food materials with soy sauce, cooking wine, ginger, or the like as necessary, attaching a batter material thereto, and then frying. In general, a batter for fried foods is used by applying a powder such as bread flour thereto or by coating it with wheat flour dissolved in water. The food material is heated by the batter without directly contacting the frying oil, while the batter evaporates water by the frying oil to give a crispy texture. However, when a period of time elapses after the fried food is cooked, moisture in the food material is transferred to the batter, and the batter becomes soft and easily loses its unique texture.

In order to solve such a problem, patent document 1 proposes a coating powder for fried food containing potato starch which is processed to inhibit swelling of potato starch. Patent document 2 proposes a batter coating composition for fried foods containing oxidized starch and waxy starch. Patent document 3 proposes a starch composition containing waxy corn starch and unprocessed or processed corn starch at a specific ratio, and it is considered that when 5 to 25% of the starch composition is incorporated in a top coat of tempura, crispy texture can be imparted to tempura.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2004-166514

Patent document 2: japanese laid-open patent publication No. 8-131109

Patent document 3: japanese laid-open patent publication No. 55-42525

Disclosure of Invention

The purpose of the present invention is to provide a fried food batter mix which can produce a batter having a good appearance like a batter and a crispy, creased texture without hardening the food material, and which is reduced in quality even after a lapse of time after frying.

In order to achieve the above object, the present inventors have searched for a material which exhibits a high effect by being blended with a material for a top coat. As a result, they have found that the above-mentioned excellent effects are exhibited by blending waxy potato starch into a mixture for a fried food batter, and have completed the present invention. That is, the present invention achieves the above object by providing a mixture for a batter for fried food containing waxy potato starch.

Detailed Description

The fried food batter mix of the present invention contains waxy potato starch. Waxy potato starch is a potato starch obtained from a waxy potato and having a higher amylopectin content than potato starch derived from a normal potato (non-waxy). The waxy potato starch may be a potato starch having an amylopectin content of preferably 85 mass% or more, more preferably 90 mass% or more. Further, the amylopectin content of potato starch derived from usual potatoes is about 75 to 80 mass%. The waxy potato starch may be the one described in Japanese Kohyo publication No. 2002-538799 or Japanese Kohyo publication No. 2002-538801, or may be a commercially available potato starch.

In the mixture for a fried food batter of the present invention, the amount of waxy potato starch blended is preferably 15 to 50% by mass, more preferably 20 to 40% by mass. By setting the content to 15% by mass or more, the hardening of the top coat can be effectively prevented, and by setting the content to 50% by mass or less, the sticky texture of the top coat can be effectively prevented.

In the mixture for a fried food batter of the present invention, when waxy potato starch and non-waxy potato starch are mixed and used, a crispy but not excessively hard texture is noticeable, and therefore, it is preferable. When waxy potato starch and non-waxy potato starch are mixed and used, the amount of waxy potato starch is preferably the above amount, and the amount of non-waxy potato starch is preferably 10 to 85 mass%, more preferably 20 to 75 mass%. By setting the blending amount of the non-waxy potato starch to 10 mass% or more, or setting the blending amount of the waxy potato starch to 50 mass% or less, the hardening of the top coat can be effectively prevented.

When waxy potato starch and non-waxy potato starch are mixed and used, the total amount of waxy potato starch and non-waxy potato starch in the mixture for fried food batter of the present invention is preferably 60% by mass or more, and more preferably 70% by mass or more.

In the fried food batter mix of the present invention, the waxy potato starch and the non-waxy potato starch are preferably waxy in their total amount: non-waxy 15: 85-60: 40 in mass ratio. More preferably 23: 77-50: 50.

the mixture for a batter for fried foods of the present invention is preferable because the volume and crispness of the batter are improved when the mixture contains a swelling agent in addition to the waxy potato starch and the non-waxy potato starch. As the swelling agent, known swelling agents containing sodium bicarbonate, such as sodium bicarbonate, and baking powder or yeast powder, can be used. The content of the swelling agent in the mixture for a fried food batter of the present invention is preferably 0.3 to 3.0% by mass, and more preferably 0.7 to 2.0% by mass, based on the total mass of the mixture.

The mixture for a fried food batter of the present invention is preferably used because the batter has a high volume and a high crispness. Examples of the saccharide include one or more than 2 of monosaccharides such as glucose, fructose, xylose and galactose, disaccharides such as maltose, lactose and trehalose, sugar alcohols such as xylitol, sorbitol and lactitol, and polysaccharides such as inulin (fructo-oligosaccharide) and galacto-oligosaccharide. Preferably the saccharide is a monosaccharide. The content of the saccharide in the mixture for fried food and batter of the present invention is preferably 2.0 to 8.0 mass%, more preferably 3.0 to 5.0 mass% in the total mass of the mixture.

The mixture for fried food batter of the present invention may further contain, in addition to the above-mentioned components, other components as required, for example, cereal flour selected from wheat flour, rice flour and the like; starches other than potato starch; egg powder such as whole egg powder and albumen powder; a thickener; seasonings such as salt, powdered soy sauce, fermented seasoning, powdered miso, amino acids, etc.; a spice; a fragrance; vitamins and other nutritional ingredients; coloring material; 1 or 2 or more kinds of powdered oil and fat. The kind or content of the other ingredients used in the mixture for a fried food batter of the present invention can be appropriately adjusted according to the desired characteristics of the fried food. For example, a seasoning or a spice may be appropriately added depending on the flavor of the dry-fried food (for example, Chinese style, Japanese style, Western style, etc.). The content thereof is preferably 15 to 40% by mass, more preferably 20 to 30% by mass, based on the total mass of the mixture.

The fried food batter mix of the present invention can be used by coating the mixture on food materials and adhering the food materials. Here, "wrapping" is not limited to an operation of scattering the mixture from above the food material, and includes all operations of putting the mixture and the food material into a bag and oscillating the mixture in a state where an inlet of the bag is closed, and directly attaching the mixture to a surface of the food material, such as an operation of spreading the mixture in a tray or the like and rolling the food material thereon. The objective fried food is obtained by frying the food material to which the mixture is attached according to a usual method.

As the food material of the fried food, for example, various food materials such as meat of livestock such as chicken, pig, cow, sheep, and goat, fish, shellfish, and vegetables can be used, and particularly, the fried food can be suitably used for meat or fish and shellfish. For food materials, it is also possible to season beforehand as needed before applying the mixture for a fried food batter of the present invention.

Examples

The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited by this example.

(examples 1 to 7)

Waxy potato starch (having an amylopectin content of 99% by mass or more) and wheat flour (wheat flour: Nisshin food product) were mixed according to the formulation (parts by mass) shown in table 1 to prepare a mixture for a batter for fried food in each of examples 1 to 7.

Comparative example 1

Comparative example 1 was prepared using only wheat flour (wheat flour: Nisshin food product) without using waxy potato starch.

Comparative example 2

A mixture for a fried food batter of comparative example 2 was prepared using waxy corn starch (amylopectin content: 100%) and wheat flour (wheat flour: Nisshin food product) according to the formulation shown in Table 1. This comparative example corresponds to patent document 3.

(test example 1)

The chicken leg meat was cut into pieces of 1 piece of 20g, and the mixture for the fried food batter of examples 1 to 7 and comparative examples 1 and 2 was sprinkled thereon in an amount of 10g per 100g of meat to adhere the mixture. Frying the chicken leg meat with the mixture in salad oil heated to 170 deg.C for 4 minutes to obtain fried food. The quality of the just-fried food and the quality of the fried food after standing at room temperature (about 25 ℃) for 1 hour were evaluated by 10 panelists, respectively, on the evaluation criteria of table 2. The results are shown in table 1. In the evaluation criteria shown in table 2, the larger the numerical value, the better the evaluation.

TABLE 2

(examples 8 to 17)

The raw materials shown in table 3 were uniformly mixed to prepare respective mixtures for the batter of examples 8 to 17. Using this, a fried food was produced in the same manner as in test example l. Furthermore, the amylopectin content of non-waxy potato starch is about 75%. The quality of the fried food just fried and the quality of the fried food after being left at room temperature (about 25 ℃) for 1 hour were evaluated by the evaluation criteria in Table 2, respectively, in 10 panelists. The results are shown in Table 3.

(examples 18 to 24)

The raw materials shown in Table 4 were uniformly mixed to prepare the mixtures for deep-fried food and batter in examples 18 to 24, respectively. Using this, a fried food was produced in the same manner as in test example l. Furthermore, the amylopectin content of non-waxy potato starch is about 75%. The quality of the fried food just fried and the quality of the fried food after leaving at room temperature (about 25 ℃) for 1 hour were evaluated by 10 panelists, respectively, on the basis of the evaluation criteria shown in table 2. The results are shown in Table 4.

(examples 25 to 30)

The raw materials shown in table 5 were uniformly mixed to prepare the mixtures for the fried food batter of examples 25 to 30, respectively. Using this, a fried food was produced in the same manner as in test example l. Furthermore, the amylopectin content of non-waxy potato starch is about 75%. The quality of the fried food just fried and the quality of the fried food after leaving at room temperature (about 25 ℃) for 1 hour were evaluated by 10 panelists, respectively, on the basis of the evaluation criteria shown in table 2. The results are shown in Table 5. The results of example 18 are again disclosed in table 5.

Industrial applicability

As described in detail above, the fried food batter mixture according to the present invention can be used to prepare fried foods by a simple operation of coating the batter material on food materials, adhering the batter material to the food materials, and frying the food materials. The fried food has a good taste, such as a crispy and crispy appearance, and a less deterioration in quality even after a lapse of time after frying.

Claims

1. A mixture for a fried food batter coat, which contains 15-50 parts by mass of waxy potato starch and 10-85 parts by mass of non-waxy potato starch, wherein the amylopectin content of the waxy potato starch is more than 99% by mass, the amylopectin content of the non-waxy potato starch is 75-80% by mass, and the mass ratio of the waxy potato starch to the non-waxy potato starch is 15: 85-50: 50, the total amount of waxy potato starch and non-waxy potato starch in the mixture is more than 60% by mass, and the mixture is used by directly attaching to the surface of the food material in a powder coating manner.

2. The mixture for a fried food batter according to claim 1, wherein the amount of the waxy potato starch is 15 to 50% by mass based on the total mass of the mixture.

3. The mixture for a fried food batter according to claim 1 or 2, further comprising 0.3 to 3 mass% of a swelling agent in the total mass of the mixture.

4. The mixture for a fried food batter according to claim 1 or 2, further comprising 2 to 8 mass% of a saccharide in the total mass of the mixture.

5. A method for producing a fried food, which comprises directly adhering the mixture according to any one of claims 1 to 4 to the surface of a food material and frying the food material to which the mixture is adhered.