JPS5871854A - Fry coating mix - Google Patents

Abstract

PURPOSE:To improve the quality of a fry coating mix and the quality, e.g. luster and color, of a fried product, by incorporating a pumpkin powder in the fry coating mix. CONSTITUTION:0.5-5wt%, based on the wheat flour in a fry coating mix, pumpkin powder is incorporated in the fry coating mix.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a batter mix containing capocha flour.

Currently, there are products called tempura powder, karasuki powder, fILa3 powder, batter mixes, etc., which are mixed for battering.
It is available in product form II (eg - granular, etc.).

With the recent diversification of tastes in dietary habits, it is expected that these products will become less differentiated, and that pa-2-eating will become even richer.

Under these circumstances, the inventors of the present invention have conducted research on batter mixes for the purpose of improving the quality of Fi-fried products.
Capocha powder not only improves the quality of the kapocha products, such as the color and luster, but also improves the quality of the kapocha mix itself, as well as the quality of the coating liquid prepared using the kapocha. I have arrived at this invention.

Kapocha is a fruit vegetable belonging to the Cucurbitaceae family, and is a plant grown in Japan II (Cucurbi ta maxima), which was introduced to our country early.
DUCH1ii8NE ) a Western building that entered our country after the Meiji era (Cueurbita mosehata DUC)
) iE8Ng ) etc. are cultivated, and F! It is called crab pebo pumpkin (Cmcurbita p@po L,). There are varieties that are mainly used for food, but they are rich in starch.

It is a food that contains large amounts of carotenoids, vitamin C, etc., and has recently attracted attention for its use as a health food.

Kapocha flour is produced by removing seeds, outer skin, etc. from such Kapocha as necessary, and drying it raw or after steaming and drying by an appropriate drying method such as heat drying or freeze-drying. It is powdered.

Type of raw kapocha, whether or not to remove the outer skin, drying method 1
#τ Powder moxibustion products of various types and qualities can be obtained, and any of them can be used, including the mix KFi of the present invention.

The present invention contains such capocha flour as a component of a mix for frying batter, and the function is to use capocha flour of appropriate quality depending on the use of the batter.

The amount used, Fi, also varies depending on the use of the batter mix and the preparation flow of the coating liquid, but it is about α5 to 20 weight i1ch compared to the small powder in general Ktx, and 1
~1of[ii] is most often used.

In addition, if an excessive amount of capocha powder is added beyond this range, not only will it cause an economic disadvantage, but it may also cause changes in the physical properties of the coating liquid for M, which may cause problems during work. The shadow 1111 of sugars contained in large amounts in capocha flour may cause the inconvenience of coloring, which impairs the commercial value of fried products.

The composition of the nine ingredients of Ntsukusu other than Kapocha flour is based on the conventionally known tempura flour, *age flour, Tatsutako powder, Babter mix type, and the composition of the nine ingredients is determined appropriately according to the target mix product. be able to. Needless to say, a conventionally known method No. 9 may be used as the mixing means.

Further, the form of the mixed product can be freely selected, such as powder, III granules, etc.

The advantages and effects of the spade containing the capocha powder according to the present invention as described above are as follows.

(1) The storage stability of the mix itself is greatly improved by including Cha powder. At the same time, the natural yellow color of capocha flour brightens the color of the mix itself, increasing the appeal of the product.

(The water absorbency of the 21 mix increases and the amount of water added to the coating liquid can be increased, resulting in an increase in the yield.

(31) It has the effect of suppressing changes in the viscosity of the coating solution over time, making the work more stable.It also makes it easier to control the amount of coating that adheres to the seeds.

It is possible to manufacture rolled products of constant quality.

(4) - has extremely good adhesion of the coating to the katakuri. To #,
In the case of foods that require breading, the adhesion of the breadcrumbs to the batter is extremely good, and care must be taken to prevent them from falling off during frying. Therefore, entertainment is a source of pollution.

(5) Fried tofu has a beautiful golden color and drains very well.

The batter maintains a soft texture while still being crispy.

Examples of the present invention will be shown below.

Example 1 Manufacture tempura flour using the following formulation.

Wheat flour 9511 + cornstarch 7m powder Egg 3 parts Baking powder 1 part Kapochi J? powder
2 parts Dissolve this in water and use the batter ii obtained to make tempura and make 9 pieces.

The result was tempura with a beautiful golden color and a soft texture.

Example 2 A powder was produced using the following formulation.

Flour 50 parts Cornstarch 50 parts Salt 10 parts Sand
3 parts sugar powder soy sauce
5 II Kapotia flour SS Spicy 3 parts Gua gum α 5 parts I made using this! When fried, the texture of the batter is extremely good.

It had a moxibustion-like appearance and had extremely high commercial value.

Example 5 A tonx for batter was manufactured using the following formulation.

100 parts of wheat flour 1 part of locust bean gum 1 part of monoglyceride 1 part of kapocha flour As a result, a beautiful fried product with no bread crumbs was obtained.

In addition, when this material was frozen at -50'C, taken out after 1 month and buried in kA, no change in quality was observed.
A 7Y product with good g4 thickness and tooth texture was obtained.

Claims (1)

[Claims] Contains chili powder Fried batter mix