Modified wheat flour for fried food coating

A technology for fried food and wheat flour, applied in the direction of food science, etc., can solve the problems of difficult wheat flour, laborious batter liquid, lowering the temperature of the batter, etc., and achieve the effects of good dispersibility, excellent operability and crisp taste.

Active Publication Date: 2018-08-21
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, wheat flour is difficult to disperse in water, so the preparation of the batter liquid is often time-consuming. As a result, the batter liquid changes with time during cooking, and the quality of the obtained fried food with a coating is often unstable.
As a countermeasure against this problem, methods such as using wheat flour with less gluten, which is wheat protein, and lowering the temperature of the batter have been used, but the effect is limited and the problem has not been solved.

Method used

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  • Modified wheat flour for fried food coating
  • Modified wheat flour for fried food coating
  • Modified wheat flour for fried food coating

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～6 and comparative example 1

[0053] Thin powder (gelatinization start temperature 80.7°C, RVA peak viscosity 4400mPa·s) as raw material wheat flour is filled into a heat-resistant sachet in the form of a flat sheet with a thickness of about 5mm, and sealed after degassing. The sachets were put into a water bath at 100°C to heat-treat the thin powder. In this heat treatment, the time of various heat treatments was changed, and each modified wheat flour of Examples 1-6 and Comparative Example 1 was manufactured. The average particle diameter of the modified wheat flour of Examples 1-6 and Comparative Example 1 was all in the range of 46-77 micrometers.

[0054] 〔Test example〕

[0055] Ten panelists were asked to use the modified wheat flour of each Example and Comparative Example to prepare a batter liquid, and evaluated the operability at the time of preparation using the following evaluation criteria. The batter liquid was prepared by adding 1.5 parts by mass of baking powder and 170 parts by mass of wa...

Embodiment 7～12 and comparative example 2～3

[0073] Modified wheat flours of Examples 7 to 12 and Comparative Examples 2 to 3 were produced in the same manner as in Examples 1 to 6 and Comparative Example 1, except that various raw material wheat flours having different RVA peak viscosities and gelatinization start temperatures were used. . The average particle diameter of each modified wheat flour of Examples 7-12 and Comparative Examples 2-3 was in the range of 42-79 micrometers. Each modified wheat flour was evaluated according to the above-mentioned test examples. The results are shown in Table 2 below.

[0074] Table 2

[0075]

Embodiment 13～20

[0077] Each modified wheat flour of Examples 13-20 was produced similarly to Examples 1-6 and Comparative Examples 1-2 except having used various raw material wheat flours which differed in RVA peak viscosity and gelatinization start temperature. The average particle diameter of each modified wheat flour of Examples 13-20 was in the range of 40-88 micrometers. Each modified wheat flour was evaluated according to the above-mentioned test examples. The results are shown in Table 3 below.

[0078] table 3

[0079]

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PUM

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Abstract

This modified wheat flour for fried food coating is formed from the heat treatment product of a starting wheat flour; the RVA peak viscosity is 3,500 to 7,000 mPa s; and the gelatinization start temperature is at least 10DEG C lower than that of the starting wheat flour. The gelatinization start temperature of the starting wheat flour is preferably 70 to 86DEG C. The RVA peak viscosity of the starting wheat flour is preferably 3,000 to 5,000 mPa s. This modified wheat flour for fried food coating has good dispersibility in water and excellent workability, and is capable of producing a fried food coating having a crispy texture.

Description

technical field [0001] The present invention relates to modified wheat flour for deep-fried food coating which is obtained by modifying raw material wheat flour and is useful as a coating material for deep-fried food such as tempura and fried food. Specifically, it relates to dispersion in water Modified wheat flour for deep-fried food coatings, which has good properties, excellent workability, and deep-fried food with a crispy texture. Background technique [0002] The coated fried food is a fried food obtained by heating and frying food materials with a coating material attached to the surface in oil. For fried food, when it is manufactured, that is, when the ingredients are fried, the batter can prevent the ingredients from directly contacting with the frying oil, and the ingredients are heated in the way that the ingredients are steamed in the batter, so the deliciousness of the ingredients is condensed. At the same time, the batter is moderately burnt by absorbing the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/157
CPCA23L7/157A23L29/225A23V2002/00
Inventor 藤村亮佑大村雅人樋渡总一郎榊原通宏
Owner NISSIN YORK
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