Mixing material for fried food and method for manufacturing fried food

Abstract

The mixture for fried foods of the present invention contains one or more of cereal flours and starches in an amount of 50 to 99.2% by mass, and contains a raw material derived from malt in an amount of 0.01 to 10% by mass. The raw material derived from malt is also preferably in the form of a powder. The mixture for fried foods is also preferably used as a batter. In addition, the present invention also provides a method for manufacturing fried foods, which comprises attaching a mixture to the surface of a food material and frying the food material, wherein the mixture contains 100 to 500 parts by mass of an aqueous liquid relative to 100 parts by mass of the mixture for fried foods.

Description

Technical Field

[0001] The present invention relates to a mixture for fried foods and a method for manufacturing fried foods. Background Art

[0002] Fried foods are foods obtained by heating and cooking various ingredients through frying. Among fried foods, in addition to deep-fried foods obtained by directly frying ingredients without a coating, coated fried foods such as tempura, deep-fried foods, fried items, and Western-style fried cakes obtained by attaching a mixture to the surface of the ingredients and then frying can also be listed. When frying with a mixture attached, due to the presence of the mixture, the internal ingredients are heated in a steamed manner, increasing the deliciousness. At the same time, the mixture on the surface is heated by oil to over 100°C, so a crispy texture, an aromatic flavor, and an oil flavor are imparted. These textures and flavors interact with each other to obtain the unique texture and flavor of fried foods.

[0003] In Patent Document 1, a method for manufacturing snack foods is described, which kneads malt extract (malt extract) together with wheat, yeast, and water for the purpose of improving texture, and then bakes and fries after fermentation.

[0004] In addition, in Patent Document 2, for the purpose of ingesting functional components such as GABA and dietary fiber contained in malt, various foods such as fried foods are manufactured by blending germinated barley accounting for 20% to 50% of the total raw materials.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Unexamined Patent Publication No. 61-52244

[0008] Patent Document 2: US2007 / 0148299A1 Summary of the Invention

[0009] Regarding coated fried foods, typically, the unique texture and flavor of fried foods are good immediately after cooking. However, after a lapse of time after cooking or when reheating with a microwave oven, moisture from the ingredients inside the fried food transfers to the coating, so the juiciness of the ingredients disappears, and at the same time, the softness of the coating tends to increase. As a result, the crispy texture unique to fried foods may disappear. Regarding improving this point, no research has been conducted in the technologies of Patent Documents 1 to 2.

[0010] The present invention relates to a mixture for fried foods that can efficiently manufacture fried foods with a coating that can maintain crispness and a light texture for a long time even after a lapse of time after manufacturing or when reheated with a microwave oven or the like.

[0011] The present invention provides a mixed material for fried foods, which contains one or more of cereal flours and starches in an amount of 50 to 99.2% by mass, and contains a raw material derived from malt in an amount of 0.01 to 10% by mass.

[0012] Furthermore, the present invention provides a method for manufacturing fried foods, which involves attaching a mixture to the surface of food ingredients and frying the food ingredients. The mixture contains 100 to 500 parts by mass of an aqueous liquid with respect to 100 parts by mass of the mixed material for fried foods. The mixed material for fried foods contains one or more of cereal flours and starches in an amount of 50 to 99.2% by mass, and contains a raw material derived from malt in an amount of 0.01 to 10% by mass. Detailed Embodiments

[0013] Hereinafter, the present invention will be described based on its preferred embodiments. The mixed material for fried foods of the present invention contains a prescribed amount of one or more of cereal flours and starches, and a raw material derived from malt, respectively. Fried foods refer to foods obtained by heating and cooking various food ingredients through frying. The mixed material for fried foods of the present invention is suitable for manufacturing fried foods having a batter on the surface of the food ingredients.

[0014] In the following description, when it is described as "X to Y [Z]" (X and Y are arbitrary numbers, and [Z] is a unit), unless otherwise specified, it means "not less than X [Z] and not more than Y [Z]".

[0015] In addition, in this specification, the respective masses of the mixed material for fried foods of the present invention and the raw materials contained in the mixture are expressed in terms of the converted amount of solid components. The converted amount of solid components refers to the mass of the contained components in a state where the mixed material for fried foods of the present invention or various raw materials are dried and reach the equilibrium moisture content at 25°C.

[0016] The mass after conversion to solid components can be calculated by setting various raw materials or a mixture containing the raw materials to a state of reaching the equilibrium moisture content at 25°C, measuring the mass of the mixed material for fried foods itself, or separating various raw materials and contained components from the mixture and measuring the mass.

[0017] When the content of the raw material is known in advance before preparing the mixed material for fried foods, the content of the raw material is the same as the mass in a state of reaching the equilibrium moisture content at 25°C. Therefore, the mass of the raw material used can be expressed as the content of the raw material in the mixed material for fried foods of the present invention.

[0018] The mixed material for fried foods of the present invention is characterized by containing a raw material derived from malt. The present inventors have found that: by containing a raw material derived from malt in the mixed material for fried foods, surprisingly, fried foods having a crispy and light texture of the batter that can be exhibited and maintained even after a long time can be obtained.

[0019] As used in this specification, the so-called "raw material derived from malt" refers to a raw material obtained by subjecting germinated cereal seeds, i.e., malt, to any treatment (such as one or more of drying, pulverization, extraction, etc.). Specifically, it includes a malt pulverized product obtained by dry-pulverizing malt, and a malt extract obtained by extracting components from the pulverized product or the non-pulverized malt with an aqueous liquid. In addition, germination means a state in which at least one of the bud and the root protrudes from the seed.

[0020] In addition, the untreated malt (such as non-pulverized malt) itself is excluded from the raw material derived from malt. Also, the raw material derived from malt is excluded from the cereal flour and starch in this specification.

[0021] As the cereal in the raw material derived from malt, one or more of barley, wheat, rye, oats, etc. can be used. Among them, by using barley, when manufacturing fried foods, the crispy and good texture of the coating can be exhibited for a long time, and it is more preferable from the aspect that the tooth brittleness during chewing becomes excellent.

[0022] As the malt used in the present invention, the malt is preferably within 120 hours, more preferably from 1 to 108 hours from the starting point, and further preferably from 2 to 96 hours from the starting point, starting from the moment when it is confirmed that at least one of the bud and the root protrudes from the seed. By using such malt, the crispy texture of the coating of the fried food becomes excellent.

[0023] When using a malt pulverized product as the raw material derived from malt, from the viewpoint of effectively exhibiting the unique flavor and texture of fried foods, it is preferable to use malt from which the roots have been removed, and more preferably a substance obtained by pulverizing the dried malt from which the roots have been removed. The malt pulverized product is typically in the form of a dry powder, i.e., powder.

[0024] The pulverization method in the malt pulverized product can adopt the pulverization methods used in this technical field. As an example of the pulverization method, the dried malt can be put into a known pulverization device such as a blender or a grinder and pulverized to a particle size that can pass through a sieve with a mesh of 1 mm.

[0025] When using a malt extract as the raw material derived from malt, its extraction method can adopt the methods used in this technical field. As an example of the extraction method, the malt pulverized product obtained by the above method is immersed in an aqueous liquid with a preferred volume ratio of 100 to 500%, and left standing or subjected to operations such as oscillation and stirring in a non-heated state or a heated state as needed to obtain an extract containing components derived from malt.

[0026] The extraction temperature is set to about 5°C to 100°C for the entire extraction system, and the extraction time can be set to about 30 minutes to 24 hours.

[0027] In addition, as the aqueous liquid, a liquid that can be used for food can be used. For example, one of water, acidic water, alkaline water, and alcohols such as ethanol can be used alone, or a mixture of two or more can be used.

[0028] Regarding the malt extract, the extract can be directly used in the form of a liquid, or can be used in the form of a powder obtained by removing the aqueous liquid from the extract by drying, concentration, etc. When using the extract in the form of a liquid, the extract can be attached to or impregnated into other raw materials constituting the frying food mixture of the present invention.

[0029] The content of the malt-derived raw material in the frying food mixture of the present invention, expressed as a solid content conversion amount relative to the total mass of the frying food mixture, is preferably 0.01 to 10% by mass, more preferably 0.02 to 6% by mass, and further preferably 0.03 to 3% by mass. By setting the content of the malt-derived raw material within such a range, even after a period of time has passed during the cooking of the fried food or after reheating using a microwave oven or the like, the crispy and light texture unique to fried food can be well exhibited, and a good texture can be maintained for a long time. In addition, it is advantageous for obtaining a crispy texture between the teeth when chewing well.

[0030] From the viewpoints of easily and smoothly adjusting the content of the malt-derived raw material, improving the operability such as uniform mixing during the production of the frying food mixture, and reducing the deterioration of the constituent components to obtain a high-quality frying food mixture and fried food, the malt-derived raw material is preferably used in the form of a powder under normal temperature and pressure (25°C, 1 atmosphere), that is, in the environment where the malt-derived raw material is usually used. That is to say, the malt-derived raw material is preferably only malt powder, or only the powder of the malt extract, or used in combination thereof. When using a combination of malt powder and the powder of the malt extract, the content of the above-mentioned malt-derived raw material is calculated based on the total mass of each powder.

[0031] In the frying food mixture of the present invention, regardless of whether the malt-derived raw material used in the mixture is a powder or an extract, it is preferred from the viewpoint of being able to obtain a fried food with an excellent crispy and light texture of the coating with high productivity.

[0032] Specifically, the amylase activity of the frying food mixture per 100 g is preferably 0.5 to 25 U, more preferably 1.5 to 15 U. This amylase activity can be appropriately adjusted by changing the type (i.e., ground product or extract), form, or content of the malt-derived raw material. Specifically, in the case of using a malt-derived raw material with an amylase activity of 500 U / g, if 0.1 g (0.1 mass%) of this malt-derived raw material is incorporated into 100 g of the frying food mixture, the amylase activity per 100 g of the frying food mixture is calculated to be 0.5 U.

[0033] The amylase activity can be measured using a commercially available α-amylase assay kit (e.g., manufactured by Kikkoman Biochemifa).

[0034] By allowing amylase, an enzyme that decomposes starch, to partially decompose the starch that may be contained in the frying food mixture of the present invention, the fried coating will not become overly hard due to the presence of starch, thereby enabling the fried food to exhibit a good texture. In addition, by using a malt-derived raw material having amylase activity as the frying food mixture, not only can the hardness of the coating be alleviated, but also a crispy and light texture can be effectively and long-lastingly exhibited.

[0035] The frying food mixture of the present invention further contains one or more of cereal flour and starch.

[0036] The cereal flour used in the present invention is not limited as long as it can be used for food. For example, there can be mentioned pulverized products of unsprouted seeds of cereals such as cake flour, all-purpose flour, bread flour, strong flour, and durum wheat flour, barley flour, and rice flour. These cereal flours can be used alone or in combination of two or more. Typically, the cereal flour is in the form of a powder at normal temperature and pressure.

[0037] The starch used in the present invention is not limited as long as it can be used for food. For example, common starches such as corn starch, wheat starch, tapioca starch, sweet potato starch, potato starch, and modified starch can be used alone, or two or more can be used in combination. Typically, the starch is in the form of a powder at normal temperature and pressure.

[0038] As described above, the malt-derived raw material contained in the frying food mixture is excluded from the cereal flour and starch.

[0039] The content of one or more of cereal flour and starch is preferably 50 to 99.2% by mass, more preferably 50 to 99% by mass, further preferably 60 to 98% by mass, and still further preferably 70 to 97% by mass relative to the total mass of the frying food mixture. In the case of containing both cereal flour and starch, the above content is the total amount. By setting the content within such a range, the fried food obtained using the frying food mixture is not easily become too hard or too soft, so the unique flavor and texture of the fried food become excellent. In addition, after a certain time has passed since the cooking of the fried food or after reheating the fried food, the crispy and light texture unique to fried food can also be well presented for a long time.

[0040] From the viewpoint of making the appearance such as the flavor, texture, and color of the coating obtained from the frying food mixture good and improving the palatability of the manufactured fried food, it is preferable to use cereal flour as the main component among one or more of cereal flour and starch, and it is further preferable to use wheat flour as the main component. When using wheat flour, as the ratio relative to the total mass of cereal flour and starch, it is preferable to use wheat flour at 60% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more.

[0041] When using wheat flour as the cereal flour, it is preferable that at least a part of the cereal flour contains wheat flour obtained by subjecting the wheat flour to heat treatment (hereinafter, also referred to as heat-treated wheat flour). By containing heat-treated wheat flour in the frying food mixture, the fried food obtained using this mixture can well obtain a crispy and light texture and a crispy texture between teeth when chewing.

[0042] When using wheat flour as the cereal flour, a part of the wheat flour used may be heat-treated wheat flour, or all of it may be heat-treated wheat flour. That is, a part or all of the cereal flour may be composed of heat-treated wheat flour. The proportion of heat-treated wheat flour in the total mass of wheat flour contained in the frying food mixture is preferably 50% by mass or more, more preferably 70% by mass or more, and further preferably 75% by mass or more.

[0043] As the heat-treated wheat flour, any one of a substance obtained by pulverizing unheated and ungerminated wheat seeds into wheat flour and then subjecting the wheat flour to heat treatment, and a substance obtained by subjecting unheated and ungerminated wheat seeds to heat treatment and then pulverizing and milling the seeds can be used. In the following description, unheated wheat flour and wheat seeds are collectively referred to as heat-treatment objects.

[0044] The above heat treatment can be dry heat treatment or wet heat treatment.

[0045] Dry heat treatment is a treatment in which the object to be heated is heated without adding moisture, and it is a heating treatment while actively evaporating the moisture in the object to be heated. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, or placing in a high-temperature and low-humidity environment. It should be noted that the treatment of blowing hot air to wheat flour that has been added with water or the like to dry it is not included in dry heat treatment because the latent heat of evaporation of water causes insufficient heat to be imparted to the object to be heated.

[0046] Wet heat treatment is a treatment in which the moisture in the object to be heated is maintained or moisture is supplied from the outside to heat the object to be heated. In wet heat treatment, water vapor such as water or saturated water vapor can be supplied for use. The amount of moisture supplied in wet heat treatment is preferably about 5 to 50 parts by mass relative to 100 parts by mass of the object to be heated.

[0047] The heating method in wet heat treatment is not particularly limited. For example, it can be cited: a method in which after adding moisture to the object to be heated in a closed environment, a heat medium such as hot air is brought into direct contact with the object to be heated; a method in which high-temperature steam is brought into contact with the object to be heated and heated by the latent heat of condensation; a method in which the object to be heated is heated in a high-humidity atmosphere. The device used for wet heat treatment is not particularly limited. For example, an autoclave, a steam oven, and a single-screw or twin-screw type extruder can be used.

[0048] The mixed material for fried foods of the present invention can be composed only of raw materials derived from malt and one or more of cereal flour and starch, or, if necessary, in addition to raw materials derived from malt and one or more of cereal flour and starch, further contain other raw materials other than raw materials derived from malt, cereal flour, and starch. When further containing other raw materials, the content of the other raw materials is preferably about 20% by mass or less relative to the total mass of the mixed material for fried foods.

[0049] As other raw materials that can be contained in the mixed material for fried foods, raw materials that can be usually used in the production of such mixed materials for fried foods can be used. As other components, for example, sugars other than starch such as sucrose, fructose, and dextrin, proteins such as milk protein and soy protein, seasonings such as salt or soy sauce, spices such as pepper, oils and fats, thickeners, swelling agents, emulsifiers, etc. can be cited, and one or more of them can be appropriately selected and used according to the type of the target fried food.

[0050] The mixture for fried foods of the present invention is a solid mixture at normal temperature and pressure, preferably in powder form. When manufacturing the powder-like mixture for fried foods, for example, it can be obtained by dry mixing a powder-form raw material derived from malt and one or more powders of cereal flour and starch. The mixing of each powder can be carried out using a known mixing device such as a blender.

[0051] When using the mixture for fried foods of the present invention to manufacture fried foods, the mixture can be used as a powder-like coating material and adhered to the surface of the food material, or used as a mixture liquid (i.e., batter) formed by mixing the mixture with an aqueous liquid and adhered to the surface of the food material.

[0052] As the form of using the mixture for fried foods as a coating material, powders such as dry fried food powder or dusting powder can be cited. As the form of using the mixture for fried foods as a batter, for example, the batter liquid for tempura can be cited.

[0053] If the mixture for fried foods of the present invention is used as a batter, even if the batter is left standing at normal temperature and pressure for a long time, the properties of the batter are difficult to deteriorate and change from those of the just-manufactured batter, and the fluidity of the batter itself and the adhesion of the batter to the food material can be maintained well. As a result, it is preferable from the viewpoint of improving the operability when adhering the batter to the surface of the food material. This is particularly advantageous in the case of frying food at home where it is difficult to balance careful preparation and rapid operation, because there is little change in the processability of the batter due to the passage of time, and there is no need to hurry with cooking.

[0054] The present invention also provides a method for manufacturing fried foods, which attaches the above-mentioned mixture for fried foods to the surface of a food material and fries the food material. The description of the mixture for fried foods can be appropriately applied to the above description.

[0055] When using the mixture for fried foods as a coating material to manufacture fried foods, by directly frying the food material obtained by adhering the powder-like mixture for fried foods to the surface of the food material, fried foods with a coating on the surface of the food material can be obtained.

[0056] When using the mixture for fried foods as a batter to manufacture fried foods, a mixture containing 100 - 500 parts by mass of an aqueous liquid is adhered to the surface of the food material relative to 100 parts by mass of the mixture for fried foods. If necessary, breadcrumbs or the like are further adhered to the surface of the food material or the surface of the mixture adhered to the surface of the food material, and then the food material with the mixture adhered to its surface is fried, whereby fried foods with a coating on the surface of the food material can be obtained.

[0057] When using the frying food mixture as batter, the content of the aqueous liquid mixed with the mixture can be appropriately adjusted according to the type of ingredients, etc. With respect to 100 parts by mass of the solid component conversion amount in the powdery frying food mixture, the aqueous liquid at 25°C is preferably 100 to 500 parts by mass, more preferably 110 to 350 parts by mass. By blending in such a ratio, the batter can be made to adhere to the surface of the ingredients in a moderate thickness through a single operation, and the operability during frying food production becomes excellent. In addition, the fried food produced can exhibit a crispy and good chewing texture.

[0058] When using the frying food mixture as batter, as the aqueous liquid mixed with the mixture, examples of the liquid for food use can be cited. Specifically, liquids other than water such as water, milk, egg liquid, oil, soup stock, and cooking liquid can be cited. One of them can be used alone or two or more of them can be used in combination.

[0059] The ingredients used for manufacturing fried foods are not particularly limited. For example, various ingredients such as livestock meats such as chicken, pig, cow, sheep, and goat, livestock meat processed products such as sausage, ham, and bacon, fish and shellfish such as squid, shrimp, and mackerel, fish and shellfish processed products such as fish paste, and vegetables can be used. Before the frying food mixture adheres to the ingredients, the ingredients can be pre-seasoned with seasonings and spices as needed, or dusting powders other than the frying food mixture such as cake flour and potato starch can be made to adhere to the surface of the ingredients.

[0060] The present invention can be applied to the manufacture of various fried foods with a coating. It is particularly suitable for manufacturing tempura, okonomiyaki, fried foods, deep-fried foods, and American hot dogs. In particular, it is especially suitable for the manufacture of coated fried foods using batters such as tempura, okonomiyaki, and American hot dogs.

[0061] The coated fried food having a coating on the surface of the ingredients is a fried food that can be tasted and can balance the juiciness of the ingredients themselves caused by the moisture inside the ingredients and the crispy and good chewing texture of the coating immediately after its manufacture. On the other hand, if the coated fried food has passed a certain time after cooking, the moisture of the ingredients transfers to the coating, resulting in the loss of the juiciness of the ingredients, and the coating softens, losing the crispy texture of the coating, and sometimes the desired flavor and texture of the fried food cannot be exhibited. In addition, the fried food cooled after cooking for a certain time may be reheated at home using a heating and cooking device such as a microwave oven. However, for example, when reheating using a microwave oven, due to the physical properties of the microwave that is heated by the vibration of water molecules, the moisture in the ingredients easily transfers to the coating side due to evaporation, etc. As a result, further quality degradation of the coating can occur.

[0062] In addition, as forms of the mixture for manufacturing deep-fried foods with a batter coat, two types can be cited: a coating material (powder) and a batter (liquid). However, in deep-fried foods with a batter coat such as tempura manufactured using a batter, the amount of the batter attached to the food material quality is relatively large. Therefore, the role of the texture of the batter in the texture exerted by the entire deep-fried food with a batter coat becomes greater. As a result, it is easier to more significantly cause a deterioration in the quality of the batter due to water transfer to the batter or the like.

[0063] Regarding the improvement of these aspects, according to the deep-fried food mixture of the present invention containing a specified amount of a malt-derived raw material, by using this mixture, even after a lapse of time after manufacturing or in the case of reheating, a deep-fried food with a batter coat having a crispy and light texture of the batter maintained for a long time can be obtained. The reason why the texture peculiar to the batter can be maintained well, the quality of the deep-fried food can be made excellent, and the texture peculiar to the deep-fried food can be maintained for a long time by containing a specified amount of a malt-derived raw material in the deep-fried food mixture is not clear, but the present inventor speculates as follows.

[0064] It is known that malt contains a large amount of various degrading enzymes such as amylase and protease compared with ungerminated wheat seeds. The present inventor speculates that these various degrading enzymes can reduce the density of the batter and the water retention of the batter by moderately degrading the starch and protein contained in the raw materials of the mixture. On the other hand, as shown in the examples described later, it is known that when various degrading enzymes of only amylase and protease are blended instead of the malt-derived raw material, the texture peculiar to the deep-fried food becomes worse compared with the case of using the deep-fried food mixture of the present invention. Based on these results, it is speculated that the above effects are significantly exerted by the interaction of various degrading enzymes contained in the malt-derived raw material with other components or by the interaction of the malt-derived raw material with other raw materials constituting the mixture.

[0065] In addition, when a batter is used in the manufacture of deep-fried foods, if it is not used after the batter is prepared and time elapses, the viscosity of the batter increases, etc., and the properties of the batter change within a relatively short time of about several tens of minutes, and the operability when coating the food material may deteriorate. Therefore, in the case of manufacturing deep-fried foods with a batter coat, it is necessary to cook the deep-fried foods quickly after preparing the batter, and careful preparation and quick operation are required. In particular, it may be difficult to balance careful preparation and quick operation when cooking deep-fried foods at home. Regarding this point, according to the present invention, even when the deep-fried food mixture is used as a batter, the properties of the batter immediately after preparation and the properties when the batter is allowed to stand for a long time are hardly changed, and there is no need to cook in a hurry. Therefore, during the manufacture of deep-fried foods, the prior preparation is not rushed, and the operability such as coating is excellent.

[0066] In addition, malt contains various enzymes such as amylase and protease, and maltose. Therefore, for example, in the manufacture of bread, it is usually used to supply the sugars required for the activity of yeast and promote the fermentation of bread dough.

[0067] However, by containing a specified amount of a malt-derived raw material in a fried food mixture that does not require fermentation, as described above, the properties of the coating in coated fried foods are changed, taking into account the quality of the coating such as texture, and furthermore the quality of the fried food such as texture, making them excellent. This has not been studied in the prior art, and thus is a new insight obtained when completing the present invention. In addition, the present inventors confirmed that, as shown in the examples described later, even when only degrading enzymes such as amylase and protease are blended in place of the malt-derived raw material, the effects of the present invention such as the expression of a good texture of the coating and the improvement of workability are not exhibited.

[0068] Examples

[0069] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples. The content of each raw material shown below is based on the mass in terms of solid content. In addition, the blank portions in the tables indicate not containing or not implementing the evaluation.

[0070] In the following examples and comparative examples, the raw materials used are shown below. In the following description, when only wheat flour is labeled, this wheat flour refers to wheat flour that has not been heat-treated (non-heat-treated).

[0071] <Malt-derived raw material>

[0072] · Malt powder: Powder of germinated barley seeds, manufactured by Oriental Yeast Co., Ltd., α-amylase activity 500 U / g

[0073] <Cereal flour>

[0074] · Wheat flour: Cake flour (manufactured by Nissin Foods "Flour"; non-heat-treated wheat flour)

[0075] · Heat-treated wheat flour: Obtained by adding water to cake flour (manufactured by Nissin Foods "Flour"), filling it into small bags, and subjecting it to hydrothermal treatment at 120°C for 60 seconds

[0076] · Barley flour: Ground product of ungerminated barley seeds (manufactured by Nisshin Flour Milling Co., Ltd.)

[0077] · Rice flour: Ground product of polished rice (manufactured by Rice Flour Club)

[0078] <Starch>

[0079] · Corn starch: Corn starch (manufactured by Tomizawa Shoten)

[0080] · Processed starch: Acetylated starch (manufactured by Nippon Shokuhin Kako Co., Ltd.)

[0081] · Potato starch: Potato starch (manufactured by Hokuren)

[0082] <Other raw materials>

[0083] · Leavening agent: Baking powder (manufactured by Okuno Pharmaceutical Co., Ltd.)

[0084] · Amylase: BIOZYMEA (manufactured by Amano Enzyme, α - amylase activity 7000 U / g)

[0085] · Protease: Protease A “AMANO” SD (manufactured by Amano Enzyme, protease activity 5000 U / g)

[0086] · Soybean protein: Powdered soy protein (manufactured by Fuji Oil Co., Ltd.)

[0087] [Examples 1 - 5 and Comparative Examples 1 - 6]

[0088] Mix each raw material according to the formulation shown in Table 1 below to produce a powdered frying food mixture. In each example, adjust the content of each raw material so that the amylase activity is constant.

[0089] [Test Example 1]

[0090] For 100 parts by mass of the frying food mixture of the examples and comparative examples, mix 160 parts by mass of fresh water to separately produce a batter - type tempura mixture (hereinafter, also referred to as tempura batter).

[0091] As the food ingredient, the body of a shrimp with its tail (20 g / one) was used. After removing the surface moisture of the food ingredient using kitchen paper, dusting powder (weak - strength wheat flour “Flour”) was attached to the surface of the food ingredient. Then, the tempura batter was wrapped and attached to the entire surface of the shrimp body to obtain a food ingredient with the batter attached.

[0092] The food ingredient with the batter attached was put into an oil bath at 170 °C and fried for 2 minutes and 30 seconds to produce a fried food (shrimp tempura) with a batter on the surface of the food ingredient.

[0093] Let 10 professional reviewers eat the freshly made shrimp tempura and the shrimp tempura after being left at room temperature for 4 hours, and evaluate the texture of the fried food at this time according to the following evaluation criteria. The results are shown in Table 1 below in the form of the arithmetic mean of the scores of 10 people.

[0094] <Evaluation criteria for the texture of tempura>

[0095] 5 points: The tempura batter is not overly hard, and has excellent crispy and crunchy textures, which is an extremely good texture.

[0096] 4 points: The tempura batter is not overly hard and has a light crispy texture, which is a good texture.

[0097] 3 points: The crispy texture of the tempura batter is moderately felt, which is an acceptable texture.

[0098] 2 points: The crispy texture of the tempura batter is not strongly felt, and the batter is slightly too hard or too soft, which is a poor texture.

[0099] 1 point: The crispy texture of the tempura batter is hardly felt, and the batter is too hard or too soft, which is an extremely poor texture.

[0100] [Test Example 2]

[0101] For 100 parts by mass of the frying food mixture of Example 1 or Comparative Examples 1 to 3, 160 parts by mass of clear water was mixed to prepare tempura batter liquids respectively.

[0102] Immediately after the batter liquid was prepared, and after 30 minutes and 60 minutes, tempura shrimp were made by wrapping the batter liquid around the shrimp through the same operation as in Test Example 1. Ten professional judges evaluated the workability of the batter liquid during tempura making according to the following evaluation criteria. The results are shown in Table 1 below in the form of the arithmetic mean of the scores of the ten people.

[0103] <Evaluation Criteria for Workability>

[0104] 5 points: The batter liquid can adhere to the surface of the food material with one operation to form an appropriate thickness, and the workability is extremely good.

[0105] 4 points: The batter liquid has a tendency to adhere to the surface of the food material slightly thickly, but the remaining adhered batter liquid can be removed, and the workability is good.

[0106] 3 points: The batter liquid adheres to the surface of the food material slightly thickly, and it is difficult to remove the remaining adhered batter liquid, but the workability is acceptable.

[0107] 2 points: The state where the batter liquid thickly adheres to the surface of the food material is maintained, and the workability is poor.

[0108] 1 point: The batter liquid is hard and difficult to adhere, or the state where the batter liquid adheres to the surface of the food material very thickly is maintained, and the workability is extremely poor.

[0109] Table 1

[0110]

[0111] [Examples 6 to 12, Comparative Examples 7 to 8]

[0112] A powdery frying food mixture was produced in the same manner as in Example 1, except that the blending amounts of the raw materials derived from malt were changed as shown in Table 2. A batter-type mixture was prepared in the same manner as in Test Example 1 using this mixture, and shrimp tempura was produced. In addition, the texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 2 below. It should be noted that the evaluation results of Example 1 are again shown in Table 2.

[0113] Table 2

[0114]

[0115] [Examples 13 to 18, Comparative Examples 9 to 10]

[0116] As other raw materials in addition to cereal flour and starch, soy protein was used, and the blending amounts of soy protein and wheat flour were changed as shown in Table 3 below. Except for this, a frying food mixture was produced in the same manner as in Example 1. A batter-type mixture was prepared in the same manner as in Test Example 1 using this mixture, and shrimp tempura was produced. In addition, the texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 3 below. It should be noted that the evaluation results of Example 1 are again shown in Table 3.

[0117] Table 3

[0118]

[0119] [Examples 19 to 24]

[0120] A frying food mixture was produced in the same manner as in Example 3, except that the blending amounts of corn starch and wheat flour were changed as shown in Table 4 below. A batter-type mixture was prepared in the same manner as in Test Example 1 using this mixture, and shrimp tempura was produced. In addition, the texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below. It should be noted that the evaluation results of Example 1 and 3 are again shown in Table 4.

[0121] Table 4

[0122]

[0123] [Examples 25 to 31]

[0124] Except that the mixing ratio of wheat flour and heat-treated wheat flour was changed as shown in Table 5 below, the same raw materials as in Example 1 were used, and a mixed material for fried foods was produced in the same manner as in Example 1. Using it, a batter-type mixture was prepared in the same manner as in Test Example 1, and shrimp tempura was produced. In addition, the texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below. Note that the evaluation results of Example 1 are also shown again in Table 5.

[0125] Table 5

[0126]

[0127] [Examples 32 to 39 and Comparative Examples 11 to 13]

[0128] Using the same raw materials as in Example 1, the respective raw materials were mixed according to the formula shown in Table 6 below to produce a powder of a coating-type mixed material for fried foods. As the food ingredient, chicken drumsticks cut and shaped to be 25 g each were used. For each chicken drumstick, 2.5 g of the mixed material for fried foods was sprinkled on the surface of the chicken drumstick to make it adhere, and after standing for 10 minutes, it was fried in salad oil heated to 170°C for 3 minutes to produce a fried food (dry-fried chicken) having a coating on the surface of the food ingredient.

[0129] Ten professional judges were each made to eat the freshly produced dry-fried chicken and the dry-fried chicken after being left at room temperature for 4 hours after production, and the texture of the fried food at this time was evaluated according to the following evaluation criteria. The results are shown in Table 6 below in the form of the arithmetic mean of the scores of the ten people.

[0130] <Evaluation Criteria for the Texture of Dry-Fried Chicken>;

[0131] 5 points: The texture of the coating is extremely crispy, and it is an extremely good texture.

[0132] 4 points: The coating has a crispy texture, and it is a good texture.

[0133] 3 points: The crispy texture of the coating is moderately felt, and it is a texture without problems.

[0134] 2 points: The crispy texture of the coating is not felt much, and the coating is slightly too hard or slightly too soft, and it is a poor texture.

[0135] 1 point: The crispy texture of the coating is hardly felt, and the coating is too hard or too soft, and it is an extremely poor texture.

[0136] Table 6

[0137]

[0138] [Examples 40 to 47 and Comparative Examples 14 to 16]

[0139] The respective raw materials were mixed according to the formulation shown in Table 7 below to produce a powdery mixture for fried foods.

[0140] Next, 100 parts by mass of clear water was mixed with 100 parts by mass of the mixture for fried foods to produce a batter-type dry-frying mixture (hereinafter, also referred to as dry-frying batter liquid) respectively.

[0141] As the food material, chicken drumsticks cut and shaped to be 25 g each were used. The surface of the chicken drumsticks was wrapped to make it adhere, and after standing for 10 minutes, it was fried in salad oil heated to 170°C for 4 minutes to produce a fried food (dry-fried chicken) having a batter on the surface of the food material.

[0142] Ten professional judges were each made to eat the dry-fried chicken just after production and the dry-fried chicken after being left at room temperature for 4 hours after production, and the texture of the fried food at this time was evaluated based on the evaluation criteria for the texture of the above dry-fried chicken. The results are shown in Table 7 below in the form of the arithmetic mean of the scores of 10 people.

[0143] Table 7

[0144]

[0145] As shown in Tables 1 to 7, compared with the fried foods of the comparative examples, the fried foods produced using the mixture for fried foods of the examples can produce fried foods with a crispy and light texture of the batter maintained even after a lapse of time after production or when the fried foods after a lapse of time after production are reheated.

[0146] In addition, as shown in Table 1, when the mixture for fried foods is used as a batter-type batter liquid, the change in the properties of the batter due to the passage of time can be reduced, and as a result, the operability such as coating during the production of fried foods becomes excellent.

[0147] Industrial applicability

[0148] According to the present invention, it is possible to provide a mixture for fried foods that can produce fried foods with a crispy and light texture of the batter maintained for a long time even after a lapse of time after production or when reheated.

Claims

1. A mixture for fried foods, which is used as a batter or coating material, contains 50 to 99.2% by mass of cereal flour or contains a total of 50 to 99.2% by mass of cereal flour and starch, and contains 0.03 to 3% by mass of a malt-derived raw material. The malt-derived raw material is a powder of germinated barley seeds.

2. The mixed material for fried foods according to claim 1, wherein, At least a part of the cereal flour contains heat-treated wheat flour.

3. A method for manufacturing a fried food, which attaches a mixture to the surface of an ingredient and fries the ingredient. The mixture contains 100 to 500 parts by mass of an aqueous liquid with respect to 100 parts by mass of the mixture for fried foods. The mixture for fried foods contains 50 to 99.2% by mass of cereal flour or contains a total of 50 to 99.2% by mass of cereal flour and starch, and contains 0.03 to 3% by mass of a malt-derived raw material. The malt-derived raw material is a powder of germinated barley seeds.

4. The manufacturing method of the fried food according to claim 3, wherein, At least a part of the cereal flour contains heat-treated wheat flour.

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