Methods for producing breadcrumbs.

Abstract

Invention details;

Description

Manufacturing method of lumpy blender

[0001] The present invention relates to a method for making a lump-like breeder.

[0002] Fried foods such as fried chicken and tempura are typically produced by coating ingredients such as vegetables and meat with a batter, which is then deep-fried in a large amount of heated oil. Fried foods are delicious foods that combine the fragrant aroma of the batter with the juicy flavor of the ingredients covered in the batter. Attempts have also been made to produce foods that have the appearance and flavor of fried foods using a smaller amount of oil, so-called fried-food-like battered foods. Commonly used batters for fried foods and fried-food-like battered foods include blenders that use powdered ingredients such as wheat flour and starch as is, and batters that are made by dissolving grain flour or starch in water and coating the ingredients.

[0003] Lumps formed from flour or starch can be used as a blender. Patent Document 1 describes a blender containing lumps produced by adding batter or water to a blender. Patent Document 2 describes a blender containing lumps produced by adding a foamed batter to a blender. Patent Document 3 describes a blender containing lumps produced by adding an egg liquid to a blender. Lumpy blenders can form a batter that has a voluminous appearance and a crisp texture.

[0004] Japanese Patent Application Laid-Open No. 5-62 Japanese Patent Application Laid-Open No. 2005-151876 Japanese Patent Application Laid-Open No. 2005-192466

[0005] The present invention provides a method for producing a clumpy blender that can form a coating with a good crispy texture.

[0006] The present inventors have discovered that a clumpy blender using lumps formed by stirring and mixing a raw material flour containing a fluidizing agent with an aqueous liquid can form a coating with a good crispy texture.

[0007] The present invention provides the following as representative embodiments: [1] A method for producing a clumpy blender, comprising stirring and mixing a raw material flour containing 0.1 to 5% by mass of a fluidizing agent with an aqueous liquid. [2] The method according to [1], wherein 100 parts by mass of the raw material flour and 10 to 40 parts by mass of the aqueous liquid are stirred and mixed. [3] The method according to [1] or [2], wherein the raw material flour contains 70% by mass or more of at least one selected from the group consisting of cereal flours and starches. [4] The method according to any one of [1] to [3], wherein the clumpy blender contains 75% by mass or more of a fraction that passes through a sieve with 3 mm openings. [5] The method according to any one of [1] to [4], wherein the fluidizing agent is at least one selected from the group consisting of silicic anhydride, silicon dioxide, magnesium aluminometasilicate, talc, magnesium stearate, and calcium carbonate. [6] The method according to any one of [1] to [4], wherein the fluidizing agent is calcium carbonate. [7] The method according to [6], wherein the calcium carbonate has an average particle size of 1 to 10 μm.

[0008] The method of the present invention can provide a clumpy blender that can form a coating with a good crispy texture. Furthermore, the method of the present invention can suppress the formation of large particle lumps. The clumpy blender tends to peel off easily from ingredients when the particle size of the lumps contained therein is large. Therefore, the clumpy blender provided by the present invention, which has a low content of large particle lumps, is also excellent in terms of adhesion to ingredients.

[0009] The agglomerated blender of the present invention is produced from a raw material powder containing a fluidizing agent. The fluidizing agent is not particularly limited as long as it is usable for food and pharmaceutical products. Examples of the fluidizing agent include silicic anhydride, silicon dioxide, magnesium aluminometasilicate, talc, magnesium stearate, calcium carbonate, and the like. These fluidizing agents can be used alone or in combination of two or more. Among these, divalent metal salts, i.e., magnesium salts and calcium salts, are preferred, calcium salts are more preferred, and calcium carbonate is even more preferred.

[0010] The fluidizing agent preferably has an average particle size of 0.5 to 12.5 μm, more preferably 1 to 10 μm, and even more preferably 2 to 7 μm. Having the average particle size of the fluidizing agent in the above range is preferable from the viewpoint of improving the texture of the batter produced from the clumped blender. In this specification, the average particle size refers to the particle volume mean diameter (MV) calculated by a laser diffraction / scattering method, and can be measured using a commercially available laser diffraction / scattering particle size distribution analyzer (e.g., Microtrac MT3000II; Microtrac Bell Corporation).

[0011] The content of the fluidizing agent in the raw material flour for the clumpy blender of the present invention may be 0.1 to 5 mass%, preferably 0.4 to 3 mass%, and more preferably 0.8 to 2 mass%, of the total mass of the raw material flour. If the fluidizing agent content in the raw material flour is too low or too high, the texture of the coating produced from the clumpy blender may not be sufficiently improved. Furthermore, if the fluidizing agent content in the raw material flour is too high, lumps may not easily form from the raw material flour. Note that, while components identical to the fluidizing agents described above may also be contained in natural food ingredients such as leavening agents and mineral preparations, the amounts of components identical to the fluidizing agents contained in these natural food ingredients are not included in the content of the fluidizing agent in the raw material flour for the clumpy blender of the present invention.

[0012] In addition to the fluidizing agent, the raw material flour for the agglomerated breeder of the present invention can contain other ingredients conventionally used in coating materials, such as cereal flours, starches (including modified starches), sugars, proteins, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, colorings, and fragrances. These other ingredients can be used alone or in combination of two or more. The content of these other ingredients in the raw material flour is 99.9% by mass or less, preferably 99.6% by mass or less, and more preferably 99.2% by mass or less, of the total mass of the raw material flour. Preferably, the raw material flour contains at least one kind selected from the group consisting of cereal flours and starches. The combined content of the cereal flours and starches in the raw material flour is preferably 70% by mass or more, more preferably 80% by mass or more, of the total mass of the raw material flour.

[0013] The raw material powder for the agglomerated blender of the present invention is prepared by mixing the above-mentioned fluidizing agent with other raw materials. The order or procedure for mixing the raw materials is not particularly limited, and can be carried out according to a conventional method. For example, the raw material powder can be prepared by adding the fluidizing agent and other raw materials to a mixer and mixing them while rotating the mixer. The obtained raw material powder is usually in a powder state at room temperature and normal pressure. The prepared raw material powder can be used immediately to produce the agglomerated blender, or it can be filled into a container or the like and stored until needed.

[0014] The method for producing a clumpy blender of the present invention includes stirring and mixing the raw material flour containing the above-mentioned fluidizing agent with an aqueous liquid. The aqueous liquid may be any edible liquid, such as clean water, distilled water, acidic water, or alkaline water. The amount of the aqueous liquid added to the raw material flour is preferably 10 to 40 parts by mass, and more preferably 15 to 35 parts by mass, per 100 parts by mass of the raw material flour. Unlike the conventional clumpy blenders described in Patent Documents 1 to 3, the present invention does not require the use of a batter liquid or egg liquid as the liquid to be stirred with the raw material flour.

[0015] The procedure for adding the aqueous liquid to the raw material flour and stirring and mixing is not particularly limited as long as lumps are not formed. For example, the aqueous liquid may be added all at once to the raw material flour, or may be added little by little to the raw material flour while stirring and mixing. The raw material flour and aqueous liquid can be stirred and mixed by a conventional method. Examples of such methods include filling a deep container with the raw material flour and spraying or pouring the aqueous liquid while stirring with a mixer; filling a sealable container with the raw material flour, pouring the aqueous liquid, and then shaking the container; and filling a container such as a bowl with the raw material flour and stirring with chopsticks, a spatula, or the like while pouring the aqueous liquid.

[0016] The stirring and mixing may be carried out until the added aqueous liquid is distributed throughout almost the entire raw material powder and the raw material powder becomes stably lumpy. For example, the stirring and mixing time is about 10 to several tens of seconds after the entire amount of the aqueous liquid is added to the raw material powder when using a mixer, and about 20 seconds to several minutes when using a shaking operation or stirring with chopsticks or a spatula. By stirring and mixing the raw material powder and the aqueous liquid in this way, the raw material powder particles adhere to each other and grow, while larger particles are crushed, and this phenomenon is repeated, ultimately forming lumps within a certain size range. The resulting lumps are used as a lumpy blender.

[0017] The clumpy blender produced by the above-described production method has a small fraction that does not pass through a sieve with a mesh size of 3 mm, i.e., a fraction with a particle size exceeding 3 mm. More specifically, the clumpy blender of the present invention preferably contains, based on its total mass, at least 75% by mass, more preferably at least 85% by mass, and even more preferably at least 90% by mass of the fraction that passes through a sieve with a mesh size of 3 mm or less. The larger the particle size of the clumpy blender, the more likely it is to peel off from the ingredients. The inventors' investigations have shown that clumpy blender containing many clumps with a particle size exceeding 3 mm tends to peel off from the ingredients. This tendency is particularly pronounced when the clumpy blender is directly attached to the ingredients without using a batter or the like. Therefore, the clumpy blender of the present invention, in which the majority of the clumps have a particle size of 3 mm or less, also has excellent adhesion to the ingredients.

[0018] The clumped blender of the present invention can be used as a coating material for coating foods, such as fried foods and fried-like coated foods, either alone or in combination with other coating materials.

[0019] The clumpy breaker of the present invention can be used to produce fried foods or fried-like battered foods. The method for producing fried foods using the clumpy breaker of the present invention includes deep-frying an ingredient to which the clumpy breaker has been attached. The method for producing fried-like battered foods using the clumpy breaker of the present invention includes cooking the ingredient to which the clumpy breaker has been attached using a small amount of oil, for example, by stir-frying or baking with oil, preferably by deep-frying. More specifically, the clumpy breaker is attached to the surface of the ingredient to prepare ingredients for fried foods or fried-like battered foods. The ingredients are then deep-fried to produce fried foods. Alternatively, the ingredients are cooked with oil as described above to produce fried-like battered foods.

[0020] The ingredients to which the clumped blender of the present invention is attached can be ingredients used in fried foods. Examples of such ingredients include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is not particularly limited. Furthermore, to increase the adhesion of the clumped blender of the present invention to the ingredients, the ingredients may be dusted with flour, starch, or other powder before the clumped blender is attached. Alternatively, the ingredients may be coated with water, seasoning, egg, batter, or the like before the clumped blender is attached.

[0021] The clumpy blender of the present invention may be attached to a portion of the surface of the ingredient, but is preferably attached to the entire surface of the ingredient. The clumpy blender is attached in an amount of preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, per 100 parts by mass of the ingredient. By deep-frying the ingredient with the clumpy blender attached or cooking it with a small amount of oil as described above, a fried food or a fried-food-like battered food can be produced.

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] (Example 1) Production of Agglomerated Blender 1) Production Examples 1-1 to 1-3, Comparative Examples 1-1 to 1-2 The raw materials shown in Table 1 were mixed and stirred until homogenous to prepare a raw material flour. 200 g of the raw material flour was placed in a sturdy vinyl bag, and 40 g of water was added. The raw material flour and water were then stirred with chopsticks to thoroughly mix. The bag was then inflated, closed, and vigorously shaken up and down for 1 minute to produce agglomerated blender. In the following examples, the average particle sizes of calcium carbonate, magnesium stearate, fine silicon dioxide, and glycerin fatty acid ester in the tables represent the volume mean diameter (MV) measured using a Microtrac MT3000II.

[0024] 2) Comparative Examples 1-3 to 1-5 Raw materials were mixed and stirred until homogeneous in the same composition as in Comparative Example 1 to prepare a raw material flour. 200 g of the raw material flour was placed in a strong vinyl bag, and 40 g of the following liquids (1) to (3) was added. The bag was then inflated, the top was closed, and the mixture was vigorously shaken up and down for 30 seconds to produce a clumpy blender. (1) Egg liquid: Egg liquid prepared by beating whole eggs until homogeneous. (2) Batter liquid: A liquid prepared by mixing 60 parts by mass of soft flour, 30 parts by mass of tapioca starch, 10 parts by mass of glycerin fatty acid ester, and 570 parts by mass of water until homogeneous. (3) Whipped batter liquid: A liquid prepared by mixing 60 parts by mass of soft flour, 30 parts by mass of tapioca starch, 10 parts by mass of glycerin fatty acid ester, and 570 parts by mass of water, and then whipping the mixture with a hand mixer at high speed.

[0025] Each of the produced clumped blenders was passed through a sieve with 3 mm openings to fractionate them into a clump fraction with a particle size of 3 mm or less and a clump fraction with a particle size of more than 3 mm. The mass of each fraction was measured, and the ratio (mass %) of the fraction with a particle size of 3 mm or less to the total amount of these fractions was calculated.

[0026] Test Example 1: Production of Fried Chicken Chicken thighs were cut into pieces weighing 25 g each. 3 g of the clumped blender produced in Example 1 was sprinkled onto each piece of chicken. The coated ingredients were deep-fried in oil heated to 170°C for 4 minutes, and then deep-fried. The texture of the fried chicken was evaluated by a panel of 10 experts according to the following evaluation criteria, and the average of the evaluations by the 10 experts was calculated. The results are shown in Table 1.

[0027] <Evaluation criteria> (texture of fried chicken) 5: Very crispy, extremely good. 4: Crispy, good. 3: Slightly hard or soft, not very crispy, slightly poor. 2: Hard or soft, not crisp enough, poor. 1: Very hard or very soft, not crispy at all, extremely poor.

[0028]

[0029] (Test Example 2) A lump-like blender was produced in the same manner as in Example 1-1), except that the content of calcium carbonate in the raw material flour was changed as shown in Table 2. Using the obtained lump-like blender, fried chicken was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0030]

[0031] Test Example 3 A lump-like blender was produced using the same procedure as in 1) of Example 1, except that the amount of water added to the raw material flour was changed as shown in Table 3. Using the obtained lump-like blender, fried chicken was produced using the same procedure as in Test Example 1, and evaluated. The results are shown in Table 3. In Production Example 3-1, in which 6 parts by mass of water was added per 100 parts by mass of raw material flour, the lumps were smaller overall, and although the proportion of lumps with a particle size of 3 mm or less was high, the evaluation of the texture of the resulting fried chicken was slightly inferior.

[0032]

[0033] (Test Example 4) A lump-like blender was produced in the same manner as in Example 1-1), except that the average particle size of calcium carbonate contained in the raw material flour was changed as shown in Table 4. Using the obtained lump-like blender, fried chicken was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0034]

[0035] (Test Example 5) A lump-like blender was produced in the same manner as in Example 1-1), except that the composition of the raw material flour was changed as shown in Table 5. Using the obtained lump-like blender, fried chicken was produced in the same manner as in Test Example 1, and evaluated. The results are shown in Table 5.

[0036]

Claims

DEPCT6809 / 06 / 25681. Method for the production of lumpy breader. A method involving stirring and mixing of raw powder containing 0.1 to 5% by mass of a fluidizing agent with an aqueous liquid.

2. Method according to claim 1 in which 100 parts by mass of raw powder and 10 to 40 parts by mass of aqueous liquid are stirred and mixed.

3. Method according to claim 1 in which the raw powder contains 70% by mass or more of at least one of the selected group consisting of cereal flour and starch.

4. Method according to claim 1 in which...

5. The method according to claim 1 where the fluidizer is at least one of the selected group consisting of anhydrous silicic acid, silicon dioxide, magnesium aluminometasilicate, talc, magnesium stearate, and calcium carbonate; 6. The method according to claim 1 where the fluidizer is calcium carbonate; 7. The method according to claim 6 where the calcium carbonate has an average particle size of 1 to 10 micrometers;