Facing material for fried food and method for producing same

Abstract

The flour material for fried food according to the present invention contains a flour composition containing a flour and an oil or fat, the degree of swelling under heating of the flour composition being 5-40, and the paste viscosity being 4000-14000 mPa.s. The cereal flour is preferably wheat flour or starch. A method for producing a flour material for fried foods according to the present invention comprises: a mixing step for obtaining a mixture by mixing an unprocessed cereal flour, an oil or fat, and water; and a step in which the mixture is subjected to a heat treatment to obtain the cereal powder composition. The heat treatment is preferably a treatment in which the degree of swelling of the unprocessed cereal powder by heating is reduced.

Description

Technical Field

[0001] The present invention relates to a breading material for fried food, which contains a cereal flour composition containing cereal flour and oil. Background Art

[0002] Fried food is a food obtained by frying and heating ingredients made of various food materials. There are also deep-fried foods that are deep-fried directly without attaching a batter material to the ingredients, but most of them are fried foods with a batter, which are obtained by heating and cooking ingredients with a batter material attached to the surface, and a batter formed by the batter material is attached to the surface of the ingredients. By heating the ingredients with the batter material attached to the surface in high-temperature oil, the batter directly in contact with the oil has a unique taste and flavor with a crispy feeling. On the other hand, the ingredients inside are heated in a way that they are steamed on the inside of the batter, and the delicious taste is condensed. The batter used in the manufacture of fried foods with a batter is usually powdered at room temperature and pressure, but it can be divided into several types according to the form when attached to the ingredients. As typical types, there are a breader type in which the breader is directly attached to the surface of the ingredients, and a batter type in which the batter material is mixed with a liquid to become a liquid and then attached to the surface of the ingredients.

[0003] In the past, in order to improve the taste of the batter in fried foods, the adhesion between ingredients and the batter, etc., oil-processed starch was added to the batter material for fried foods. Oil-processed starch is formed by covering the surface of starch particles with oil, and is generally produced by mixing starch and oil and heating them. In Patent Document 1, as a method for producing oil-processed starch that does not deteriorate even if stored for a long time and has little viscosity change even when made into batter, a production method having the following steps is recorded: after mixing oil with starch and heating it, an organic acid is added. Regarding the above-mentioned heat treatment, in Patent Document 1, the heating temperature is preferably 40 to 160°C, and the heating time is preferably 0.2 to 24 hours. If the heating time is longer than 24 hours, the starch is damaged or an oxidized smell of oil is generated, which is not preferred.

[0004] Patent Document 2 describes a fried food crust material containing oil-treated bean starch having a swelling degree of 2.5 to 8.5 ml. The oil-treated bean starch is obtained by mixing oil with bean starch subjected to swelling suppression treatment such as chemical crosslinking treatment and heating and maturation treatment at a temperature above room temperature.

[0005] Patent document 3 states that by adding mixed fats and oils to a cross-linked starch having a sedimentation volume within a specific range and decomposing the mixture by heating, the decomposed cross-linked starch obtained is used as a breading material for fried foods, thereby obtaining fried foods with low oil absorption, no greasiness, and good taste.

[0006] Patent Document 4 describes a deep-fried food crust material containing acetylated tapioca starch that has been processed with oil and fat as a deep-fried food crust material that can form a deep-fried food crust with excellent texture and good juiciness of ingredients.

[0007] Patent Document 5 describes that the adhesion between food and the crust can be improved by mixing a specific edible oil with a starch swelling-inhibiting powder and subjecting the mixture to a heat-ripening treatment to obtain an oil-treated powder for use as a crust material for fried foods.

[0008] The techniques described in Patent Documents 2 to 5 are common in that starch subjected to a processing treatment such as a swelling suppression treatment is used as the raw material starch of the oil-processed starch.

[0009] Prior art literature

[0010] Patent Literature

[0011] Patent Document 1: Japanese Patent Application Publication No. 2019-106969

[0012] Patent Document 2: US2014 / 0037827A1

[0013] Patent Document 3: Japanese Patent Application Publication No. 2013-110997

[0014] Patent Document 4: Japanese Patent Application Publication No. 2012-165724

[0015] Patent Document 5: Japanese Patent Application Publication No. 2004-113236 Summary of the invention

[0016] An object of the present invention is to provide a deep-fried food crust material capable of producing a deep-fried food having excellent adhesion between food and crust.

[0017] The invention discloses a breading material for fried food, which contains a cereal flour composition comprising cereal flour and oil. The heating swelling degree of the cereal flour composition is 5-40, and the batter viscosity is 4000-14000 mPa·s.

[0018] The present invention is also a method for producing a fried food crust material of the present invention, comprising the following steps: a mixing step of mixing unprocessed cereal flours, oils and water to obtain a mixture; and a step of heating the mixture to obtain the cereal flour composition. DETAILED DESCRIPTION

[0019] The fried food crust material of the present invention contains at least a cereal flour composition, and the cereal flour composition contains at least cereal flour and fat. The cereal flour composition typically has a structure in which fat is attached to the surface of cereal flour particles, and can be called fat-coated cereal flour.

[0020] In this specification, "grain flour" refers to a substance in powder form at room temperature and pressure derived from grains, and is a concept that includes grain flour and starch. "Starch" here, unless otherwise specified, refers to "pure starch" separated from plants such as wheat, which is different from the starch originally inherent in grain flour.

[0021] Examples of the cereal flour include wheat flour (strong flour, semi-strong flour, medium flour, light flour, durum flour, whole wheat flour, etc.), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix seed flour, barnyard millet flour, and millet flour. The cereal flour may be a cereal flour that has been subjected to a heat treatment such as a dry heat treatment or a wet heat treatment.

[0022] Examples of starch include unprocessed starch (raw starch) such as tapioca starch, potato starch, corn starch, glutinous corn starch, wheat starch, and rice starch; and processed starch obtained by subjecting the unprocessed starch to one or more of etherification, esterification, acetylation, dry heat treatment, wet heat treatment, crosslinking treatment, and oxidation treatment.

[0023] As cereal flour, wheat flour or starch is preferred from the viewpoint of improving the texture of the breading in fried foods. The type involved as the source of starch is not particularly limited, but wheat starch and tapioca starch are preferred from the viewpoint of improving the texture of the breading in fried foods.

[0024] From the viewpoint of improving the adhesion between the ingredients and the breading in fried foods, the cereal flour may be unprocessed cereal flour that has not been subjected to any treatment, or may be processed cereal flour that has been subjected to a cross-linking treatment or the like. However, from the viewpoint of suppressing the use of food additives and obtaining a breading material for fried foods that satisfies consumers' health wishes, unprocessed cereal flour is preferred.

[0025] As the fats and oils constituting the cereal flour composition, there is no particular limitation on the type of fats and oils as long as they can be used for food and can be mixed with cereal flours. For example, they can be solid fats and oils that are solid at room temperature and pressure, liquid fats and oils that are liquid at room temperature and pressure, emulsified fats and oils, and vegetable fats and oils or animal fats and oils. In the present invention, one of the various fats and oils can be used alone, or two or more fats and oils can be used in combination.

[0026] As solid fats, for example, shortening, lard, and butter can be listed. As liquid fats, for example, perilla oil, sesame oil, rapeseed oil, soybean oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, and safflower oil (safflower oil) can be listed. As emulsified fats, for example, emulsions obtained by mixing solid fats or liquid fats with emulsifiers or proteins having emulsifying effects, spreadable fats, butter, and margarine can be listed. As vegetable fats, for example, salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil, perilla oil, and olive oil can be listed. As animal fats, for example, butter, lard, and fish oil can be listed.

[0027] As the fats and oils constituting the cereal flour composition, from the viewpoint of improving the workability when preparing the cereal flour composition and improving the adhesion between the food material and the breading in fried foods, perilla seed oil, safflower oil, and soybean oil, which are liquid vegetable fats and oils, are preferred.

[0028] The content of fat in the cereal flour composition is preferably 0.05 to 0.5 mass %, more preferably 0.15 to 0.2 mass % relative to the gross mass of the cereal flour composition. If the content of fat in the cereal flour composition is too little, the effect of improving the adhesion between the food material and the dough is lacking. If the content is too much, the cereal flour composition becomes clay-like and cannot be handled as a powder, and the operability is likely to decrease. The content of fat in the cereal flour composition can be measured by the following method.

[0029] [Method for determining the fat content in cereal flour compositions]

[0030] 10 g of the test object (cereal flour composition) and 100 ml of hexane were mixed, and the mixture was shaken at room temperature (25° C.) for 30 minutes using an oscillator, and then placed in a centrifuge and centrifuged at a speed of 3000 rpm to separate into an upper layer (supernatant) and a lower layer (precipitate). The upper layer was recovered, and the hexane in the upper layer was removed under reduced pressure. The mass of the residue was measured, and the ratio of the measured value in 10 g of the test object was calculated as the fat content.

[0031] The cereal flour composition may also contain other ingredients besides cereal flour and fat. The other ingredients are typically mixed with fat, and the mixture is attached to the surface of the cereal flour particles. As the other ingredients, on the premise that they can be used in food, for example, emulsifiers, proteins, thickeners such as various polysaccharides, sweeteners, spices, etc. can be listed, and one of them can be used alone or two or more can be used in combination. As emulsifiers, fatty acid esters such as monoglycerol fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, etc.; lecithins such as lecithin and lysolecithin can be exemplified. As proteins, for example, liquid proteins such as milk, eggs, and egg whites; powdered proteins such as milk powder, whole egg powder, egg white powder, wheat protein, and soy protein can be exemplified.

[0032] However, from the viewpoint of suppressing the use of food additives and obtaining a fried food crust material that satisfies consumers' health wishes, the cereal flour composition preferably does not contain ingredients other than cereal flour, oil and water, and the content of the other ingredients is preferably less than 0.5 mass %, more preferably less than 0.1 mass %, relative to the total mass of the cereal flour composition.

[0033] The cereal flour composition is typically obtained by mixing cereal flour and fats and other ingredients as needed (mixing step), performing a drying step for adjusting the water content as needed, and then performing a heat treatment. The conditions of the above-mentioned heat treatment (heating temperature, heating time, etc.) are preferably set in such a way that the heat swelling degree and batter viscosity of the cereal flour composition as the manufacturing target product are respectively within the specific ranges described later. In the manufacturing method of the fried food crust material of the present invention described later, the preferred conditions of the above-mentioned heat treatment are adopted.

[0034] The fried food crust material of the present invention is characterized in that the heating swelling degree of the cereal flour composition is 5 to 40, preferably 5 to 30, and more preferably 10 to 25, and the batter viscosity of the cereal flour composition is 4000 to 14000 mPa·s, preferably 6000 to 9000 mPa·s. By using a cereal flour composition having a heating swelling degree and a batter viscosity within the above-mentioned specific ranges for the fried food crust material, the adhesion between the food material in the fried food and the crust can be improved.

[0035] The heating swelling degree is an index indicating the degree of swelling inhibition of the cereal flour composition, more specifically, the cereal flour particles constituting the cereal flour composition. The smaller the value of the heating swelling degree, the higher the degree of swelling inhibition, and the more difficult it is to swell. If the heating swelling degree of the cereal flour composition is less than 5, the adhesion between the food and the dough in the fried food may decrease due to the decomposition of the starch contained in the cereal flour, and if it exceeds 40, the adhesion of the cereal flour particles due to the high water content decreases, and the adhesion may decrease. The heating swelling degree is measured by the following method.

[0036] <Method for measuring the degree of swelling upon heating>

[0037] In terms of dry matter, 500 mg of the object to be measured (cereal flour composition), 0.5 mL of ethanol and 24.5 mL of water were mixed, and the mixture was heated for 30 minutes in boiling water at a temperature of 95°C or higher while stirring from time to time. The mixture was then centrifuged at 4500 rpm for 30 minutes to separate into an upper layer (supernatant) and a lower layer (precipitate). The upper layer was collected and allowed to stand for 3 hours in an environment with an atmospheric temperature of 110°C to dry it, and the dry weight (A) [unit: mg] of the upper layer was measured, and the solubility (S) [unit: %] of the object to be measured was calculated using the following formula (1). In addition, the weight (B) [unit: mg] of the lower layer was measured, and the degree of swelling upon heating of the object to be measured was calculated using the following formula (2) using the solubility (S).

[0038] Solubility (S) = (A / 500) × 100 (1)

[0039] Heating swelling degree = B / {500×(100-S / 100)}(2)

[0040] The heating swelling degree is related to the water retention degree of the cereal flour particles when heating the cereal flour composition. Generally, the heating swelling degree of the cereal flour composition decreases by giving the cereal flour particles a strong cross-linked structure, applying a wet heat treatment or a warm water treatment to the cereal flour particles to change the crystal structure, and treating the cereal flour particles to reduce the molecular weight. In addition, the heating swelling degree of the cereal flour composition can be increased by giving the cereal flour particles a number of cross-linked structures or acetyl groups. In addition, the heating swelling degree is also affected by the content of fats and oils in the cereal flour composition (the amount of fats and oils attached to the cereal flour), the heating treatment conditions (heating temperature, heating time, etc.) when the cereal flour composition is manufactured, etc. Therefore, the heating swelling degree of the cereal flour composition can be adjusted by appropriately adjusting the type of cereal flour used as the raw material, the manufacturing conditions of the cereal flour composition, etc.

[0041] Batter viscosity is an index of the hydrophobicity of the surface of the grain flour composition particles. The greater the value of the batter viscosity, the higher the hydrophobicity of the surface of the grain flour composition particles. According to the present inventors' understanding, if the hydrophobicity of the surface of the grain flour composition particles is relatively high, then in the environment where there is moisture around the batter, the grain flour composition particles produce an ideal hydrophobic interaction, as a result, the grain flour composition particles condense to form a network structure composed of their condensates. It is speculated that the formation of the above-mentioned network structure is one of the main reasons for the increase in batter viscosity. In addition, it can also improve the adhesion of food materials and dough in fried foods. When the batter viscosity of the grain flour composition is lower than 4000mPa·s, the hydrophobicity of the surface of the grain flour composition particles becomes insufficient, and the adhesion is likely to decrease. When it exceeds 14000mPa, the evaporation of water during frying during the manufacture of fried foods is suppressed, and the adhesion caused by the high moisture content of the grain flour composition particles decreases, so the adhesion may decrease. The batter viscosity is measured by the following method.

[0042] <Method for measuring batter viscosity>

[0043] According to dry matter conversion, 30g of the object to be measured (cereal flour composition), 0.3g of guar gum and 60g of water with a liquid temperature of 0 to 4°C are mixed, and the mixture (batter) is stirred for 1.5 to 2 minutes, and then left to stand for 10 minutes in an environment with an atmospheric temperature of 20 to 30°C, and the viscosity of the mixture is measured at a rotation speed of 30rpm using a B-type viscometer. The measured value of the viscosity obtained by the B-type viscometer after 1 minute from the start of rotation of the mixture is used as the viscosity of the batter of the object to be measured. The viscosity measurement using the B-type viscometer can be performed, for example, using the "TVB-25" manufactured by Toki Sangyo Co., Ltd., using an M3 or M4 rotor.

[0044] As mentioned above, the batter viscosity of the cereal flour composition is closely related to the hydrophobicity of the cereal flour composition particle surface, so by adjusting the hydrophobicity, the batter viscosity can be adjusted to the desired range. In addition, the hydrophobicity of the cereal flour composition particle surface is greatly affected by the grease attached to the cereal flour particle surface. Therefore, the batter viscosity of the cereal flour composition can be adjusted by appropriately adjusting the type of grease, the content of grease in the cereal flour composition (the amount of grease attached to cereal flour), the heat treatment conditions (heating temperature, heating time, etc.) when the cereal flour composition is manufactured, etc.

[0045] The polymer amount of the fat in the cereal flour composition is preferably 0.1 to 15, more preferably 0.5 to 10. By making the polymer amount of the fat in the aforementioned specific range, it becomes easier to adjust the batter viscosity of the cereal flour composition to the aforementioned specific range. The polymer amount of the fat is an indicator of the amount of polymer generated by heat treatment when the cereal flour composition is prepared, and is closely related to the hydrophobic interaction between the particles of the cereal flour composition. The larger the value of the polymer amount of the fat, the easier it is for the cereal flour composition particles to aggregate due to the aforementioned hydrophobic interaction, and it can be expected that the adhesion between the food and the breading in fried foods will be improved. If the polymer amount of the fat in the cereal flour composition is too low, the effect of improving the adhesion between the food and the breading in fried foods is lacking. If the polymer amount of the fat is too high, the operability may be reduced due to the increase in the batter viscosity of the cereal flour composition.

[0046] The amount of polymers in oils and fats is quantified by gel permeation chromatography according to "Standard Oil and Fat Analysis Test Method 2.5.7-2013 Oil and Fat Polymers (Gel Permeation Chromatography)" compiled by the Japan Oil Chemists Association. The polymers contained in oils and fats are calculated as the percentage of the mass of the polymer relative to the total mass of the oil and fat. The "polymers" mentioned here refer to all substances that elute before triacylglycerols in gel permeation chromatography.

[0047] The amount of the fat polymer in the above-mentioned cereal flour composition can be adjusted, for example, by adjusting the conditions of the heat treatment (heating temperature, heating time, degree of contact between the heated object and air, etc.) during the preparation of the cereal flour composition.

[0048] The iodine value of the fat in the cereal flour composition is preferably 120 to 220, more preferably 140 to 200. The iodine value of the fat is the mass number (g) of iodine that can be added to 100g of fat, and is an indicator of the ease of oxidation of the fat. The higher the iodine value of the fat, the more easily oxidized the cereal flour composition is evaluated. When the iodine value of the fat in the cereal flour composition is too low, it may take a long time to increase the surface hydrophobicity of the cereal flour composition particles. When the iodine value is too high, the rate of increase of the hydrophobicity is too fast, and the manufacturing management of the cereal flour composition may become difficult.

[0049] The iodine value of fats and oils is determined by adding an excess of iodine to the fats and oils as a measurement sample to allow a complete reaction, and then quantifying the amount of residual iodine by redox titration.

[0050] Since the iodine value of fats and oils is inherent to fats and oils, it is preferred to select fats and oils so that the iodine value of fats and oils in the cereal flour composition falls within the above-mentioned preferred range.

[0051] The content of the cereal flour composition in the fried food crust material of the present invention is not particularly limited. From the viewpoint of more reliably exerting the prescribed effect of the present invention, it is preferably 50% by mass or more, more preferably 80% by mass or more, relative to the total mass of the cereal flour composition, and may also be 100% by mass, that is, the fried food crust material of the present invention may also be composed solely of the cereal flour composition.

[0052] In the fried food crust material of the present invention, in addition to the above-mentioned cereal flour composition, other ingredients may also be contained as needed. As the aforementioned other ingredients, the ingredients that can be usually matched in such fried food crust materials can be used without particular restrictions, and for example, cereal flours other than the cereal flour composition, leavening agents such as baking powder, salt, sugar, egg powder, powdered soy sauce, fermented products such as fermented products from fruits, powdered miso, amino acids and other seasonings, spices, flavors, nutrients such as vitamins, colorants, powdered oils, etc. can be listed. Depending on the type of fried food produced (such as Chinese, Japanese, Western, etc.), one of them can be used alone or in combination of two or more. The content of other ingredients other than the cereal flour composition in the fried food crust material of the present invention is not particularly limited, and is preferably less than 20% by mass relative to the total mass of the fried food crust material.

[0053] The fried food coating material of the present invention can be used for the manufacture of fried foods, similar to this fried food coating material. The fried food coating material of the present invention is typically in the form of a powder at room temperature and pressure, and can be mixed with a liquid to form a so-called batter in a liquid or paste state and then attached to the surface of the food, or can also be directly attached to the food in its original powder state. That is, the fried food coating material of the present invention can be used as a batter mixture or a coating powder mixture. As another method of using the fried food coating material of the present invention, a method of attaching a large amount of liquid to the surface of the food and then attaching the fried food coating material to the surface can be exemplified. As yet another method of using the fried food coating material of the present invention, a method of attaching the fried food coating material to the surface of the food and then spreading liquid on the surface by spraying or the like to fully wet it can be exemplified. Alternatively, after the deep-fried food crust material of the present invention is attached to the surface of food, the food may be directly subjected to heat cooking such as frying to produce a deep-fried food. Alternatively, after the deep-fried food crust material of the present invention is attached to the surface of food, bread crumbs may be further attached to the food, and the food may be subjected to heat cooking.

[0054] The deep-fried food coating material of the present invention can be applied to the production of various deep-fried foods, and examples thereof include deep-fried foods, tatsuta-frying, tempura, deep-fried vegetables, fried eggs, deep-fried foods (deep fry), deep-fried pies (fritters), and American hot dogs. Specific examples of the deep-fried foods include deep-fried pork chops, croquettes, fried meat slices, fried shrimps, fried fish, fried oysters, fried chicken, and fried potatoes. In addition, the ingredients of deep-fried foods are not particularly limited, and for example, livestock meat such as chicken, pork, cattle, sheep, and goats; fish and shellfish such as squid, octopus, shrimp, horse mackerel, salmon, mackerel, and flounder; cereals such as soybeans, rice, carrots, onions, potatoes, and sweet potatoes, vegetables, and root vegetables; and various other ingredients such as their processed products. Before attaching the deep-fried food coating material of the present invention to the ingredients, they can be pre-seasoned as needed, and powder, egg liquid, etc. can also be attached.

[0055] Next, the method for producing a deep-fried food crust material of the present invention is described. Regarding this production method, the differences from the deep-fried food crust material of the present invention described above are mainly described. For points not particularly described about this production method, the description of the deep-fried food crust material described above can be appropriately applied.

[0056] The method for producing a fried food crust material of the present invention comprises the following steps: a mixing step of mixing unprocessed cereal flours, oils and fats and water to obtain a mixture; and a step of heating the mixture to obtain the cereal flour composition.

[0057] The unprocessed cereal flour used in the mixing step is raw cereal flour that has not been subjected to crosslinking treatment, etc. One of the reasons for using unprocessed cereal flour in the production method of the present invention is to reduce the use of food additives such as emulsifiers and obtain a fried food crust material that meets the health requirements of consumers.

[0058] The mixing step can be any method that allows fat to adhere to at least a portion of the surface of the grain flour particles, for example, a method of adding fat and water to the powdered grain flour for mixing; a method of mixing the grain flour with water to obtain a slurry and adding fat to the slurry for mixing, etc. Various stirring devices such as mixers can also be used for mixing.

[0059] From the viewpoint of improving the workability of the mixing step, the amount of water added in the mixing step is preferably 5 to 30 parts by mass, more preferably 10 to 20 parts by mass, based on 100 parts by mass of the total mass of the cereal flour and the oil.

[0060] The aforementioned heat treatment is a treatment that promotes the hydrophobic interaction between the aforementioned grain flour composition particles, and can improve the adhesion between the ingredients and the breading material in the fried food. The aforementioned heat treatment method is not particularly limited, and for example, a method of placing the treatment object (grain flour composition) in an environment (such as a thermostatic bath) where the atmospheric temperature is set to a specified range can be cited. Warm air or hot air can also be blown to the treatment object. In addition, the heating conditions (heating temperature, heating time, etc.) in the aforementioned heat treatment are set in a manner that makes the heating swelling degree and the batter viscosity of the grain flour composition of the manufacturing target reach the aforementioned specific range respectively. Typically, the heating temperature in the heat treatment is set in a manner that makes the product temperature of the mixture obtained in the mixing step reach 30 to 90°C. When the heating temperature (the product temperature of the above-mentioned mixture) is too low, the heating treatment requires a long time, which is not practical. When the heating temperature is too high, undesirable phenomena such as thermal decomposition of grain flour may occur. In addition, with regard to the heating time (the time for maintaining the above-mentioned product temperature), the higher the heating temperature, the shorter the time can be, but typically it is about 24 to 72 hours (1 to 3 days).

[0061] The heat treatment is preferably a treatment to reduce the heat swelling degree of the raw material unprocessed cereal flour. That is, since the heat swelling degree of the cereal flour composition in the fried food crust material as the manufacturing target of the present invention is 5 to 40, the unprocessed cereal flour before the heat treatment is preferably a cereal flour having a heat swelling degree exceeding 40. Thereby, the predetermined effect of the present invention can be more reliably exerted.

[0062] There is no particular restriction on the degree of decrease in the heat swelling degree of the cereal flour caused by the aforementioned heat treatment. For example, when the unprocessed cereal flour subjected to the heat treatment is tapioca starch, the value obtained by subtracting the heat swelling degree of the cereal flour after the heat treatment from the heat swelling degree of the cereal flour (tapioca starch) before the heat treatment is preferably 30 or more. Examples 1 to 3 described below satisfy this point (see Table 1 below).

[0063] The heat swelling degree of the unprocessed cereal flour before the heat treatment is preferably not less than 50. As the unprocessed cereal flour having a heat swelling degree not less than 50, for example, wheat flour, wheat starch, tapioca starch, and potato starch can be used.

[0064] As a preferred example of the above-mentioned heat treatment, the following treatment can be listed: the mixture obtained in the above-mentioned mixing step is allowed to stand in an environment with an atmospheric temperature of preferably 30 to 95°C, more preferably 30 to 85°C, and further preferably 65 to 80°C for preferably 24 hours or more, more preferably 30 to 70 hours.

[0065] The oil used in the mixing step is typically an oil whose product temperature is about room temperature (25°C), but preheated oil may also be used. This can further improve the adhesion between the ingredients and the breading material in the fried food, while shortening the time required for the aforementioned heating treatment, and efficiently produce high-quality breading materials for fried foods.

[0066] For example, only the fat can be heat-treated under the same conditions (heating temperature, heating time) as the preferred example of the aforementioned heat treatment (fat heating process), the fat that has been heat-treated is mixed with unprocessed cereal flour and water to obtain a mixture (mixing process), and the mixture is heat-treated to obtain a cereal flour composition. More specifically, for example, in the case of multiple implementations of the manufacturing process of the cereal flour composition, the first manufacturing process uses unheated fat to manufacture the cereal flour composition as usual, but in the heating process of the aforementioned mixture at this time, the fat used after the second time is also heat-treated at the same time. Then, in the aforementioned mixing process of the second manufacturing process, the fat that was heat-treated in the previous manufacturing process is used. In this way, in the case of multiple implementations of the manufacturing process of the cereal flour composition, by heating the aforementioned mixture in the previous manufacturing process, only the fat is heat-treated separately from the mixture under the same conditions as the mixture, and in the aforementioned mixing process in the subsequent manufacturing process, the fat that was heat-treated in the previous manufacturing process is used, and high-quality fried food crust materials can be efficiently manufactured.

[0067] When the deep-fried food crust material as the manufacturing target contains other ingredients besides the cereal flour composition, the manufacturing method of the deep-fried food crust material of the present invention comprises the step of mixing the cereal flour composition obtained through the above steps with the other ingredients. The deep-fried food crust material obtained through the above steps is typically a dried powder.

[0068] Example

[0069] Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[0070] [Examples 1 to 3, Comparative Examples 1 to 5]

[0071] With cereal flour and fat as main raw materials, water is added to the main raw materials and mixed to obtain a mixture (mixing step), and the mixture is heated under prescribed conditions to obtain a cereal flour composition. The obtained cereal flour composition is directly used without adding other ingredients to produce the breading materials for fried foods of each embodiment and comparative example.

[0072] The heat treatment of the mixture is performed by leaving the mixture to be treated still for a predetermined time in a drying room maintained at a predetermined temperature. As the cereal flour (tapioca starch), unprocessed cereal flour was used.

[0073] The obtained cereal flour composition was measured for heating swelling degree, batter viscosity, polymer content of fat and oil, and iodine value of fat by the above method. These results are shown in Table 1 together with the ratio of each raw material and the conditions of heating treatment in the manufacturing process of the cereal flour composition. The cassava starch used as cereal flour in each embodiment and comparative example is unprocessed starch, and its heating swelling degree is 70.

[0074] [Evaluation test: Preparation and evaluation of deep-fried pork cutlet]

[0075] 100 g of the fried food coating material to be evaluated was mixed with 200 cc of water to prepare a batter. 85 g of pork shoulder loin as the food material was sprinkled with an appropriate amount of powder, and the prepared batter was adhered to it, and then bread crumbs were adhered to it. Salad oil was placed in an oil tank and heated to 175°C, and the meat adhered to the bread crumbs was immersed in the salad oil and fried for 5 minutes to produce a fried pork cutlet as a fried food.

[0076] The manufactured fried pork cutlet was cooled, stored in a refrigerator for 6 hours, and then stored at room temperature (ambient temperature 25°C) for 1 hour. The fried pork cutlet after storage was cut with a kitchen knife, and the adhesion of the batter at this time (the ease of peeling off the food) was evaluated. In addition, the texture of the batter when the fried pork cutlet after storage was eaten was evaluated. The above evaluation was performed by 10 special judges according to the following evaluation criteria, and the arithmetic mean score of the evaluation of the 10 special judges was calculated. In addition, the adhesion rate of the batter was measured for the fried pork cutlet after storage. Specifically, it is calculated based on the ratio (%) of the total length of the part of the cut surface where the food and batter on the cut surface are adhered to the circumference of the cut surface relative to the circumference of the cut surface when the fried pork cutlet is cut. The larger the numerical value of the adhesion rate, the better the adhesion between the food and batter in the fried food, and the higher the evaluation. The above results are shown in Table 1.

[0077] <Evaluation Criteria for Adhesiveness of Crust>

[0078] 10 points: The adhesion rate was 90% or more, and the crust adhered firmly to the food. The crust did not peel off at all not only when the fried food was cut when the adhesion rate was evaluated, but also when it was eaten, which was very good.

[0079] 9 points: The bonding rate is 90% or more, and the coating has a slightly strong bonding strength to the food. The coating is relatively difficult to peel off when the fried food is cut or eaten.

[0080] 8 points: The bonding rate is 90% or more, but the bonding strength of the batter to the food is slightly weaker, and the batter is more likely to peel off when the fried food is cut or eaten than in the case of 9 points.

[0081] 7 points: The bonding rate is 85% or more and less than 90%, and the bonding strength of the batter to the food is slightly strong, and the batter is relatively difficult to peel off when the fried food is cut or eaten.

[0082] 6 points: The bonding rate is 85% or more and less than 90%, but the bonding strength of the batter to the food is slightly weak, and the batter is more likely to peel off when the fried food is cut or eaten than in the case of 7 points.

[0083] 5 points: The bonding rate is 85% or more and less than 90%, but the bonding strength of the crust to the food is weak, and the crust is more likely to peel off when the fried food is cut or eaten than in the case of 6 points.

[0084] 4 points: The bonding rate is 70% or more and less than 85%, and the bonding strength of the crust to the food is weak, so the crust is easily peeled off when the fried food is cut or eaten.

[0085] 3 points: The bonding rate is 60% or more and less than 70%, and the bonding strength of the crust to the food is weak, so the crust is easily peeled off when the fried food is cut or eaten.

[0086] 2 points: The bonding ratio was 10% or more and less than 60%, and peeling of the batter was observed in most of the periphery of the cut surface of the fried food, which was unacceptable.

[0087] 1 point: The bonding rate was less than 10%, and peeling of the batter was observed in most of the periphery of the cut surface of the fried food, which was extremely undesirable.

[0088] <Evaluation Criteria for Texture of Crust>

[0089] 5 points: Crunchy and chewy, very good.

[0090] 4 points: crispy, good.

[0091] 3 points: Slightly lacking in crispness, but not a problem.

[0092] 2 points: slightly soft or hard, lacking the crispy feeling of teeth, poor.

[0093] 1 point: Very soft or hard, no crisp feeling, extremely poor.

[0094]

[0095] Industrial Applicability

[0096] According to the fried food crust material of the present invention, a fried food having excellent adhesion between food and the crust can be obtained.

[0097] According to the method for producing a fried food crust material of the present invention, the fried food crust material of the present invention can be produced efficiently. In addition, since the method for producing a fried food crust material of the present invention uses unprocessed starch as the raw material starch of the cereal flour composition contained in the fried food crust material of the target product, the use of food additives such as synthetic emulsifiers can be suppressed compared to the case where starch subjected to a swelling suppression treatment or other processing treatment is used as in the prior art, and a fried food crust material that can fully respond to the health intentions of consumers that have been rising in recent years can be provided.

Claims

1. A breading material for fried food, comprising a cereal flour composition comprising cereal flour and fat, The heating swelling degree of the cereal flour composition is 5-40, and the batter viscosity is 4000-14000 mPa·s.

2. The fried food crust material according to claim 1, wherein The cereal flour is wheat flour or starch.

3. A method for producing a fried food crust material, which is the method for producing a fried food crust material according to claim 1 or 2, wherein: The manufacturing method comprises the following steps: The invention also provides a step of mixing unprocessed cereal flours, oils and water to obtain a mixture; and a step of heating the mixture to obtain the cereal flour composition.

4. The method for producing a fried food crust material according to claim 3, wherein: The heat treatment is a treatment for reducing the heat swelling degree of the unprocessed cereal flour.

5. The method for producing a fried food crust material according to claim 4, wherein: The unprocessed cereal flour has a heating swelling degree of 50 or more.

6. The method for producing a fried food crust material according to any one of claims 3 to 5, wherein The heat treatment is a treatment in which the mixture is left to stand in an environment with an atmospheric temperature of 30 to 95° C. for 24 hours or more.

7. The method for producing a fried food crust material according to any one of claims 3 to 6, wherein In the mixing step, pre-heated fat is used as the fat.

8. The method for producing a fried food crust material according to any one of claims 3 to 7, wherein The polymer content of the oil is 0.1-15%.

9. The method for producing a fried food crust material according to any one of claims 3 to 8, wherein The iodine value of the oil is 120-220.

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