GB2248542A

GB2248542A - Batter mix for non-fry foods

Info

Publication number: GB2248542A
Application number: GB9119616A
Authority: GB
Inventors: Yoshito Koizumi; Eichi Kikuchi; Fumiko Yoshida
Original assignee: Riken Vitamin Co Ltd
Current assignee: Riken Vitamin Co Ltd
Priority date: 1990-09-21
Filing date: 1991-09-13
Publication date: 1992-04-15
Anticipated expiration: 2011-09-13
Also published as: JP2578382B2; DE4131080A1; GB2248542B; GB9119616D0; JPH04131058A

Abstract

A batter mix for non-fry foods consisting of powder of oil and fat having a particular solid fat content (SFC) is provided. It permits the compatibility of opposed factors of physical properties of oil and fat powder to food taste to give a satisfactory batter mix for non-fry foods.

Description

BATTER MIX FOR WON-FRY FOODS is The present invention relates to a batter

mix for non-fry foods, in particular, a batter mix obtainable by formulating powder of a particular oil and fat. The invention relates to a batter mix for non-fry foods having an advantage of easily achieving the properties of fry foods without oil-frying.

To date, fry foods are oil-fried either by the manufacturer or consumer after battering onto materials.

Because of heavy labour requirements and problems such as aggravation of working environment and treatment of waste oil, improvements have been desired in this processing or cooking, and development of socalled "non-fry" foods has been desired, which enables one to obtain the equivalent of oil-fried products simply by heating in an oven, microwave oven or the like without oil-frying.

Patents concerning with this technique have been published e.g. Japanese Patent Publication No. Sho 6254458 and Japanese Unexamined Patent Publication No. Hei 2-5831. However, satisfactory products are not always obtained.

The main cause of the problem is that the prescription on the physical properties of oil and fat is not easy, since oil and fat should be in powder-form for formulating into a batter nix while it should be liquid or it should melt in mouth when eating. Namely, 1 there are opposed necessary conditions of being hard oil and fat together with being soft oil and fat.

Efforts have been made in the past to solve this problem by prescribing the melting point of oil and fat, but, inevitably, they have not reach satisfaction in both aspects.

As a technique for converting liquid oils and fats to powder, the use of powdered oils and fats by the so-called spray dry method has been attempted, but this is poor in the development of the required oilfried feeling because of encapsulated oils and fats.

of course, the constitution of liquid oils and fats into the mix causes a restriction in quantity and the oil-fried feeling on cooking is inadequate.

Moreover, a method of kneading substantially solid oils and fats into the mix is also known, but the feeling on cooking and eating is not satisfactory, thus the method is unsuitable for oven fry.

The present inventors have found that, by prescribing the oil and fat by a novel method, powder of oil and fat with a particular recipe can be suitably used for the batter mix for non-fry foods, leading to the completion of the invention.

The essence of the invention lies in providing a batter mix for non-fry foods consisting of powder of oil and fat having a particular solid fat content (SFC).

Details of the invention are described in the f ollowing.

The batter mix for non-fry foods commonly has oil and f at and wheat f lour as essential ingredients, and comprises a third ingredient of seasoning.

In the present invention, by prescribing the part of this oil and f at by a novel method, a batter mix suitable for non-fry foods is obtained.

For the oils and fats in the present invention, those having a sharp SFC curve are used.

The SFC curve is obtained by determining SFC, that is, solid fat contents (%) by NMR method and plotting them against temperatures.

The determination of SPC is performed by the use of PRAXIS SFC-900 (THE PRAXIS CO.) etc.

In the invention, the extent of the sharpness of this curve is shown by R expressed by the following formula.

Value of SFC at 25'C (%) R = Value of SFC at 35C (%) The oil and f at in this invention is prescribed by R > 3. Besides, for the temperatures at said two points, different temperatures can also be chosen, but this setting-up is most suitable.

As the oils and fats within a range satisfactory to comply with this prescription, cacao f at or cacao fat substitutes can be mentioned as fundamental ingredients. Of course, various fractionated oils etc. can also be utilized if being in this range.

Further, the invention includes the improvement in the characteristics of oil and fat by positively formulating with other solid oils within a range of 0 to 80 % making cacao fat etc. as bases.

Namely, in the inventicn, the fact that the food taste can be improved by formulating two kinds of oils and fats has also been found.

The formulation rate may be adjusted corresponding to the requirement depending on the type etc. of foods. Usually, for particularly suitable range, the formulation of 20 to 60 % solid fat and R 3 are essential'conditions.

As the concrete examples of solid fats, edible oils and fats of animals and plants represented by tallow, lard, palm oil, ctc. can be mentioned, but slightly hydrogenated vegetable oils of soybean oil, rape seed oil, etc. are suitable above all.

Furthermore, the emulsifier can be added to these oils and fats aiming at the improvement in the characteristics of quality. For example, emulsifier for improved uniformity of batter mix, foaming agent for the purpose of improved batter coating of fry, and the like are used.

Besides, mixing of three or more kinds of oils and fats is also possible, but particularly significant advantages cannot be found.

The powder of oils and fats to be used in the invention can be obtained by pulverizing oils and fats or compositions thereof by commonly known methods. Namely, they include 4 free z e-pulveriz at ion, extruding granulation, etc., but spray-cooling granulation is most suitable.

The powdered oil and fat can be mixed with other batter mix base materials in any arbitrary proportion, but 30 to 90% are suitable. Of course, the combined use with powdered oils and fats by spray-dry is also possible. Moreover, a mixture in combination with bread flour can also be used.

Example 1

The batter mix obtainable according to the invention is dissolved into water by the manufacturer of non-fry foods to make the batter solution.

The fry materials after battering and further breading (putting-on with bread flour) can immediately be cooked under heat in an oven or microwave oven to give frys having a food taste equivalent to that of oil-fried products.

The fry materials after battering and breading give equally good food taste even by cooking under heat after frozen preservation.

The following, examples further illustrate the invention.

Oils and fats formulated 0 to 70 % palm oil into commercial cacao fat were pulverized by the spraycooling method. These were formulated into other batter mix ingredients to prepare the batter mixes shown in Table 1.

Table 1

No. 1 No. 2 No. 3 1 No. 4 No. 5 No. 6 Oil and fatl Cacao fat 100 100 50 1 50 30 30 recipe Palm oil - - 50 50 70 70 M R 30 30 10 10 5 5 Batter Oil and fat 80 50 80 50 80 50 mix recipe Wheat flour 10 30 10 30 10 30 M 1 -1 10 20 10 10 20 1 Others f Others are protein, salts, seasoning etc.

Example 2

Into 100 to 50 % commercial cacao fat substitute (New Melarin #36, made by Fuji Seiyu K.K.) were formulated 0 to 50 % slightly hydrogenated soybean oil (34', made by Ueda Seiyu K.K.), and powder of oils and fats and batter mixes were prepared as in Table 2 according to the method in Example 1.

Table 2

No. 7 No. 8 No.9 1 No.10 No. 11 No. 12 Cacao fat 50 50 70 70 100 100 Oil and fat substitute recipe Slightly hydro- 0 50 30 30 lgenaced oil R 30 30 20 20 5 5 Batter Oil and fat 80 50 80 50 80 50 mix recipe Wheat flour 10 30 10 30 10 30 Others 10 20 10 20 10 - Example 3

This example shows that the emulsifier or foaming agent can be formulated into oil and fat recipe. Monoglyceride and/or propylene glycol fatty acid ester were formulated into the part of oil and fat to prepare batter mixes according to Example 1 (Table 3).

-6 Table 3

No.13 No.14 NO.15 No.16 Cacao fat - - 40 40 Oil and fat Cacao fat substitute 60 60 - - recipe Palm oil - - 50 50 Slightly hydrogenated 30 30 - - oil d Distilled stearic 10 5 10 5 monoglyceride Propylene glycol fatty 5 5 acid ester R 10 10 5 5 Batter Oil and fat 70 70 70 70 mix recipe ---------- ---------- 15 15 15 15 Wheat flour Others 15 15 15 15 Comparative example Commercial edible oils and fats or formulated oils and fats out of the inventive range were pulverized by spraycooling.

Using these, batter mixes were prepared according to Example 1 (Table 4).

7. - Table 4

N6.17 No.18 No.19 No.20 No.21 No.22 Cacao fat - 20 Cacao fat 40 - Oil and fat substitute Palm oil - 80 100 - recipe h 6,0 100 Slightly dro oil (%) genated Lard 100 - Coconut hardened - 100 oil R 2.5 2.5 2 2 1.5 1.5 Batter Oil and fat 80 80 80 80 80 80 mix recipe Wheat flour 10 10 10 10 10 10 Others 10 10 10 '10 10 10 Evaluation example 1 Various batter solution obtained from examples of the invention and comparative examples as described above were battered onto a bite-sized cutlet respectively in a f ixed quantity each and, after breading further with roasted bread flour, they were refrigerated.

The frozen foods thus obtained were cooked under heat in an oven.

The non-fry foods obtained by using the inventive batter mixes had similar food taste to that of oil-fried products as shown in Table 5.

- 8 Table 5

Sa-nple No. Overall. Properties of batter mix Taste of non-fry food evaluation 1 00 Good Good 2 3 100 11 11 4 0 CD 6 0 7 W 0 0 1 v 1 11 0 _4 9 (1) 10 0 t 1 > r-f (0) 12 13 05 14 (0 is (c) 11 11 16 (D) 11 11 17 11-1 Slightly poor stickiness Good Q) 18 A 11 Slightly poor in-mouth > melting r4 4-3 19 Y Ppducing no homogeneous Poor in-mouth melting cd Q) $.4 -1 mix co CL 20 X 11 11 cl, F FE ct 0 9 21 Giving no powder of oil & fat 22 Evaluation example 2 Using shell-peeled non-head prawns for the materials of non-fry, the frozen foods were obtained similarly to Evaluation 9-- 1.

example 1

When treating them under heat in a microwave oven, those used the inventive batter mixes gave fry foods with good food taste as shown in Table 6.

Tab 1 e 6 Sample No. Overall Properties of batter mix Taste of non-fry food evaluation 3 Good Good 9 00 16 17 /_1 Slightly poor stickiness Good 9 g. 18 11 Poor in-mouth melting 4---)> (t Q) As evident from above, in the invention, by prescribing the oil and fat by a novel ffiethod, the compatibility of opposed factors of physical properties of oil and fat powder to taste was achieved to give an enough satisfactory batter mix for non-fry foods.

Namely, using the inventive batter mix, non-fry foods having sirbilar food taste to that of oil-fried products can be obtained.

- 10 Table 7 Summary of effects

Invention Comparison Obtainable mix with good No good properties of mix Batter mix properties Non-fry food Good oil-fried feeling Poor in-mouth melting to and food taste make unsuitable for food It 11 - v

Claims

CLAIMS:

is 1. A batter mix for non-fry foods comprising formulating with powder of oil and fat having a particular solid fat content (SFC).
2. The batter mix for non-fry foods according to claim 1, wherein said oil and fat contain 30 to 100% cacao fat or cacao fat substitute.
3. The batter mix for non-fry foods according to claim 1, wherein the SFC value of said oil and fat at 25'C is three times or more as high as the SFC value at 35C.
4. A batter mix for non-fry foods comprising a formulation with powder of oil and fat having a solid fat content of 20 to 60% and a value of R of not less than 3 wherein R is expressed by the following formula:

Value of SFC at 250C(%) R = Value of SFC at 350C(%)