Method for producing lumpy flour

Abstract

A method for producing a lump-shaped coating powder, said method comprising stirring and mixing an aqueous liquid and a starting material powder containing 0.1-5 mass% of a fluidizing agent.

Description

Technical Field

[0001] The invention relates to a method for preparing agglomerated powder coating. Background Art

[0002] Fried foods such as karaage and tempura are usually made by attaching a batter material to ingredients such as vegetables or meat to make a pre-frying material, and then deep-frying it in a large amount of hot oil. Fried foods are delicious foods that have the aroma of fried batter and the juicy texture of the ingredients wrapped in the batter. In addition, attempts have been made to make foods that have the appearance and flavor of fried foods, so-called fried-like coated foods, using even less oil. As a batter material for fried foods or fried-like coated foods, a coating powder made of powder components such as wheat flour and starch is usually used directly, or a batter made by dissolving grain flour or starch in water and coating the ingredients.

[0003] Agglomerates formed from cereal flour or starch can be used as breading. Patent Document 1 describes a breading containing agglomerates produced by adding batter liquid or water to breading. Patent Document 2 describes a breading containing agglomerates produced by adding foamed batter liquid to breading. Patent Document 3 describes a breading containing agglomerates produced by adding egg liquid to breading. Agglomerate-shaped breading can form a breading with a substantial appearance and a crispy feel.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Laid-Open No. 5-62,

[0007] Patent Document 2: Japanese Patent Application Publication No. 2005-151876,

[0008] Patent document 3: Japanese Patent Application Publication No. 2005-192466. Summary of the invention

[0009] Problems to be solved by the invention

[0010] The present invention provides a method for producing a crumbly coating that can form a crust having a good mouthfeel with a crispy feel.

[0011] Means of solving problems

[0012] The present invention has found that a crumb-shaped breading using agglomerates formed by stirring and mixing a raw material powder containing a fluidizing agent with an aqueous liquid can form a crunchy and good-tasting breading.

[0013] The present invention provides the following as representative embodiments.

[0014] [1] A method for producing crumb-coated powder, comprising stirring and mixing a raw material powder containing 0.1 to 5% by mass of a fluidizing agent and an aqueous liquid.

[0015] [2] The method according to [1], wherein 100 parts by mass of the raw material powder and 10 to 40 parts by mass of the aqueous liquid are stirred and mixed.

[0016] [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 cereal flours and starches.

[0017] [4] The method according to any one of [1] to [3], wherein the crumbly coating contains 75% by mass or more of a fraction passing through a sieve having an aperture of 3 mm.

[0018] [5] The method according to any one of [1] to [4], wherein the fluidizing agent is at least one selected from anhydrous silicic acid, silicon dioxide, magnisium aluminometasilicate, talc, magnesium stearate and calcium carbonate.

[0019] [6] The method according to any one of [1] to [4], wherein the fluidizing agent is calcium carbonate.

[0020] [7] The method according to [6], wherein the average particle size of the calcium carbonate is 1 to 10 μm.

[0021] Effects of the Invention

[0022] According to the method of the present invention, a crumb-shaped coating that can form a crumb-like coating with a good texture and a crispy feel can be provided. In addition, according to the method of the present invention, the formation of large particle agglomerates can be suppressed. In the crumb-shaped coating, if the particle size of the agglomerates contained in the crumb-shaped coating becomes larger, there is a tendency to easily peel off from the food. Therefore, the crumb-shaped coating with a small content of large particle agglomerates provided by the present invention is also excellent in terms of adhesion to food. DETAILED DESCRIPTION

[0023] The crumbly coating of the present invention is made from a raw material powder containing a fluidizer. The fluidizer is not particularly limited as long as it can be used for food or medicine. Examples of the fluidizer include anhydrous silicic acid, silicon dioxide, magnesium aluminum silicate, talc, magnesium stearate, calcium carbonate, etc. These fluidizers can be used alone or in combination. Among them, divalent metal salts, i.e., magnesium salts and calcium salts are preferred, calcium salts are more preferred, and calcium carbonate is further preferred.

[0024] The average particle size of the fluidizing agent is preferably 0.5 to 12.5 μm, more preferably 1 to 10 μm, and further preferably 2 to 7 μm. From the viewpoint of improving the mouthfeel of the dough made from the lumpy coating, the average particle size of the fluidizing agent is preferably within the above range. In this specification, the average particle size refers to the volume average diameter (MV) of the particles calculated by the laser diffraction / scattering method, which can be measured using a commercially available laser diffraction / scattering particle size distribution measuring device (e.g., Microtrac MT3000II, MicrotracBEL Corp.).

[0025] The content of the fluidizing agent in the raw material powder of the agglomerated coating of the present invention can be 0.1 to 5% by mass, preferably 0.4 to 3% by mass, and more preferably 0.8 to 2% by mass, based on the total mass of the raw material powder. If the content of the fluidizing agent in the raw material powder is too little or too much, the mouthfeel of the dough made from the agglomerated coating may not be sufficiently improved. In addition, if the content of the fluidizing agent in the raw material powder is too much, it may be difficult to form agglomerates from the raw material powder. It should be noted that the same components as the fluidizing agent are sometimes also included in natural food raw materials such as leavening agents or mineral preparations, but the amount of the same components as the fluidizing agent contained in these natural food raw materials is not included in the content of the fluidizing agent in the raw material powder of the agglomerated coating of the present invention.

[0026] In the raw material flour of the lumpy flour coating of the present invention, in addition to the fluidizing agent, other raw materials previously used for breading materials may also be contained, such as cereal flour, starch (including processed starch), sugars, proteins, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, fragrances, etc. The other ingredients can be used in any one or in combination of any two or more. The content of the other raw materials in the raw material flour is less than 99.9% by mass, preferably less than 99.6% by mass, and more preferably less than 99.2% by mass in the total mass of the raw material flour. Preferably, the raw material flour contains at least one selected from cereal flour and starch. The total content of the cereal flour and starch in the raw material flour is preferably more than 70% by mass, more preferably more than 80% by mass in the total mass of the raw material flour.

[0027] The raw material powder for the crumb-like coating of the present invention is prepared by mixing the fluidizing agent and other raw materials. The order or procedure of 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 putting the fluidizing agent and other raw materials into a mixer and mixing them while rotating the mixer. The obtained raw material powder is usually a powder at normal temperature and pressure. The prepared raw material powder can be directly used for the manufacture of crumb-like coating, or can be filled into a container and stored until needed.

[0028] The method for producing a crumb-shaped coating of the present invention comprises stirring and mixing a raw material powder containing the fluidizing agent with an aqueous liquid. As the aqueous liquid, an edible aqueous liquid such as clean water, distilled water, acidic water, alkaline water, etc. can be used. The amount of the aqueous liquid added to the raw material powder is preferably 10 to 40 parts by mass, and more preferably 15 to 35 parts by mass, relative to 100 parts by mass of the raw material powder. In the present invention, there is no need to use a batter liquid or an egg liquid as a liquid to be stirred with the raw material powder as in the conventional crumb-shaped coating described in Patent Documents 1 to 3.

[0029] The procedure of adding an aqueous liquid to the raw material powder and stirring and mixing is not particularly limited as long as a mass can be formed. For example, the aqueous liquid may be added to the raw material powder in its entirety at once, or may be added to the raw material powder little by little while stirring and mixing. The stirring and mixing of the raw material powder and the aqueous liquid may be performed by conventional methods. For example, the following methods may be exemplified: a method of filling the raw material powder into a container having a depth, and spraying or injecting the aqueous liquid while stirring with a mixer; a method of filling the raw material powder into a sealable container, and then injecting the aqueous liquid, sealing the container and shaking the entire container; a method of filling the raw material powder into a container such as a bowl, and injecting the aqueous liquid while stirring with chopsticks or a shovel.

[0030] The stirring and mixing is performed until the added aqueous liquid covers the entire raw material powder and the raw material powder is stably in agglomerate form. For example, the stirring and mixing time is about 10 seconds to several tens of seconds when a mixer is used after adding the entire amount of aqueous liquid to the raw material powder, and about 20 seconds to several minutes when an oscillating operation or stirring with chopsticks or a shovel is used. By stirring and mixing the raw material powder and the aqueous liquid in this way, the raw material powders repeatedly adhere to each other, thereby causing particle growth, while large particles are crushed, and finally agglomerates of a certain size are formed. The resulting agglomerates are used as agglomerate-shaped coating powder.

[0031] In the crumbly coating produced by the manufacturing method, there is little fraction that does not pass through a sieve with an aperture of 3 mm, that is, fraction with a particle size of more than 3 mm. In more detail, the crumbly coating of the present invention contains preferably 75% by mass or more, more preferably 85% by mass or more, and further preferably 90% by mass or more of fraction that passes through a sieve with an aperture of 3 mm, that is, fraction with a particle size of less than 3 mm in its total mass. If the particle size of the agglomerates contained in the crumbly coating becomes larger, it is easy to peel off from the food. The inventors conducted research and found that the crumbly coating containing a large number of agglomerates with a particle size of more than 3 mm has a tendency to peel off from the food. This tendency is particularly significant when the crumbly coating is directly attached to the food without passing through a batter liquid or the like. Therefore, the crumbly coating of the present invention, in which the agglomerates with a particle size of less than 3 mm account for most, is also excellent in terms of adhesion to the food.

[0032] The mass-like coating powder of the present invention can be used as a sprinkled batter material in the same manner as ordinary coating powders. For example, the mass-like coating powder can be used alone or together with other batter materials as a batter material for fried foods or fried-like coated foods.

[0033] Fried foods or fried-like coated foods can be manufactured using the mass-like coating powder of the present invention. The method for manufacturing fried foods using the mass-like coating powder of the present invention includes deep-frying the food material to which the mass-like coating powder is attached. The method for manufacturing fried-like coated foods using the mass-like coating powder of the present invention includes heating and cooking the food material to which the mass-like coating powder is attached with a small amount of oil, for example, stir-frying or roasting together with oil, and preferably frying and grilling (扬げ焼き) cooking. More specifically, the mass-like coating powder is attached to the surface of the food material to prepare a raw material for fried foods or fried-like coated foods. Then, fried foods are manufactured by deep-frying the raw material. Alternatively, fried-like coated foods are manufactured by heating and cooking the raw material together with oil as described above.

[0034] The food materials to which the mass-like coating powder of the present invention is to be attached can be food materials that can be used for fried foods. Examples of such food materials include meats such as chicken and pork, fish and shellfish such as fish, squid, octopus, and shellfish, vegetables, mushrooms, etc., but are not limited thereto. The size of the food material is not particularly limited. In addition, in order to increase the adhesion of the mass-like coating powder of the present invention to the food material, wheat flour, starch, etc. can be pre-sprinkled on the food material before attaching the mass-like coating powder. Alternatively, water, seasoning liquid, egg liquid, batter liquid, etc. can be pre-attached to the food material before attaching the mass-like coating powder.

[0035] The mass-like coating powder of the present invention can be attached to a part of the surface of the food material, and preferably to the entire surface of the food material. Relative to 100 parts by mass of the food material, preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass of the mass-like coating powder is attached. By deep-frying or heating and cooking with a small amount of oil the food material to which the mass-like coating powder is attached as described above, fried foods or fried-like coated foods can be manufactured.

[0036] Examples

[0037] Hereinafter, examples are given to explain the present invention in more detail, but the present invention is not limited to these examples.

[0038] (Example 1) Manufacture of mass-like coating powder

[0039] 1) Production Examples 1-1 to 1-3, Comparative Examples 1-1 to 1-2

[0040] The raw materials shown in Table 1 were mixed and stirred until uniform to prepare raw material powder. 200 g of the raw material powder was put into a sturdy plastic bag, 40 g of water was added, and the raw material powder and water were mixed into a whole with chopsticks, and then the bag was sealed while being expanded, and the bag was vigorously shaken up and down for 1 minute to produce a mass-like coating. It should be noted that in the following examples, the average particle size of calcium carbonate, magnesium stearate, microparticle silicon dioxide and fatty acid glyceride in the table represents the volume average diameter (MV) measured using MicrotracMT3000II.

[0041] 2) Comparative Examples 1-3 to 1-5

[0042] The raw materials were mixed and stirred to be uniform according to the same composition as in Comparative Example 1 to prepare a raw material powder. 200 g of the raw material powder was placed in a strong plastic bag, 40 g of the following liquids (1) to (3) were added, and the bag was sealed while being expanded, and vigorously shaken up and down for 30 seconds to produce a crumb-shaped coating.

[0043] (1) Egg liquid: Egg liquid obtained by beating the whole egg until it is evenly mixed.

[0044] (2) Batter: 60 parts by mass of low-gluten flour, 30 parts by mass of tapioca starch, 10 parts by mass of fatty acid glyceride and 570 parts by mass of water were mixed until uniform.

[0045] (3) Foaming batter: 60 parts by mass of low-gluten flour, 30 parts by mass of tapioca starch, 10 parts by mass of fatty acid glyceride and 570 parts by mass of water were mixed and stirred with a hand mixer at high speed to obtain a foaming liquid.

[0046] Each of the produced agglomerate-shaped powder coatings was passed through a sieve with a pore size of 3 mm and classified into an agglomerate fraction with a particle size of 3 mm or less and an agglomerate 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.

[0047] (Test Example 1) Production of Fried Food

[0048] The chicken thigh meat was cut into 25g pieces. 3g of the crumbly coating prepared in Example 1 was sprinkled on each piece of chicken to make it adhere. The coated food was fried in oil heated to 170°C for 4 minutes to produce a fried food. A professional panel of 10 people evaluated the taste of the produced fried food according to the following evaluation criteria, and the average of the evaluations of the 10 people was calculated. The results are shown in Table 1.

[0049] <Evaluation criteria> (Taste of fried food)

[0050] 5: Very crispy, excellent.

[0051] 4: Crisp, good.

[0052] 3: Slightly hard or soft, slightly weaker crispiness, slightly worse.

[0053] 2: Hard or soft, not crispy enough, poor.

[0054] 1: Very hard or very soft, no crispness, very bad.

[0055] [Table 1]

[0056]

[0057] *1: Average particle size = 2.5 μm

[0058] *2: Average particle size = 6.3 μm

[0059] *3: Average particle size = 8.3 μm

[0060] *4: Average particle size = 320 μm

[0061] (Test Example 2)

[0062] The same procedure as in 1) of Example 1 was followed, except that the content of calcium carbonate in the raw material powder was changed as shown in Table 2 to produce crumb-shaped coating. Using the obtained crumb-shaped coating, fried foods were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 2.

[0063] [Table 2]

[0064]

[0065] *1: Average particle size = 2.5 μm

[0066] (Test Example 3)

[0067] The same procedure as in 1) of Example 1 was followed, except that the amount of water added to the raw material flour was changed as shown in Table 3, to produce crumb-shaped breading. Using the obtained crumb-shaped breading, fried foods were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. In Production Example 3-1, in which the amount of water added was 6 parts by mass per 100 parts by mass of the raw material flour, since the entire clump was smaller, although the proportion of clumps with a particle size of 3 mm or less was high, the evaluation of the texture of the obtained fried foods was slightly lowered.

[0068] [Table 3]

[0069]

[0070] *1: Average particle size = 2.5 μm

[0071] (Test Example 4)

[0072] The same procedure as in 1) of Example 1 was followed, except that the average particle size of calcium carbonate contained in the raw material powder was changed as shown in Table 4 to produce crumb-shaped breading. Using the obtained crumb-shaped breading, fried foods were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 4.

[0073] [Table 4]

[0074]

[0075] (Test Example 5)

[0076] The same procedure as in 1) of Example 1 was followed, but the composition of the raw material flour was changed as shown in Table 5 to produce crumb-shaped breading. Using the obtained crumb-shaped breading, fried foods were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 5.

[0077] [Table 5]

[0078]

[0079] *1: Average particle size = 2.5 μm

Claims

1. A method for producing a lump-shaped powder coating, wherein: The method comprises stirring and mixing a raw material powder containing 0.1 to 5 mass % of a fluidizing agent with an aqueous liquid.

2. The method according to claim 1, wherein: 100 parts by mass of the raw material powder and 10 to 40 parts by mass of the aqueous liquid are stirred and mixed.

3. The method according to claim 1, wherein: The raw material flour contains 70% by mass or more of at least one selected from cereal flours and starches.

4. The method according to claim 1, wherein: The crumbly crumb coating contains 75% by mass or more of a fraction passing through a sieve having an aperture of 3 mm.

5. The method according to claim 1, wherein: The fluidizer is at least one selected from anhydrous silicic acid, silicon dioxide, magnesium aluminum silicate, talc, magnesium stearate and calcium carbonate.

6. The method according to claim 1, wherein: The fluidizing agent is calcium carbonate.

7. The method according to claim 6, wherein: The average particle size of the calcium carbonate is 1 to 10 μm.

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