Outer skin material for fried food

Abstract

A wrapper material for fried foods, which contains a granulated material that contains wheat flour and wheat protein, the total content of the protein in the granulated material being 60 mass% or more, and which passes through a sieve having a mesh of 4.76 mm and does not pass through a sieve having a mesh of 1.00 mm.

Description

Technical Field

[0001] The present invention relates to a coating material for fried foods. Background Art

[0002] Fried foods such as tempura, fried foods (fry), and karaage are manufactured by attaching a powdery coating material (breading) or a liquid coating material (batter) to food ingredients and then frying them. It is preferable that the outer skin of fried foods has a mellow flavor and a crispy texture.

[0003] A coating material containing wheat flour can impart a preferable flavor peculiar to wheat flour to the outer skin of fried foods. On the other hand, when the outer skin of fried foods contains wheat flour, gluten is excessively formed, the outer skin easily hardens, or the outer skin after frying easily absorbs moisture and softens. Therefore, the crispy texture and flavor of the outer skin are easily impaired. In order to prevent such excessive gluten formation and water absorption of the outer skin, it is required to quickly cook the fried foods including the outer skin and to eat the cooked fried foods as early as possible.

[0004] Regarding the improvement of the covering with food breadcrumbs, Patent Document 1 describes an expanded food material excellent in crispiness and moisture resistance, which is manufactured by extruding a dough obtained from a mixture containing 40 to 70% of refined gluten protein and 30 to 60% of starch having a ratio of branched starch to linear starch of 8:1 to 25:1, and then drying and pulverizing it.

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Laid-Open No. 6-14734 Summary of the Invention

[0008] Problems to be Solved by the Invention

[0009] The present invention provides a coating material for fried foods capable of producing fried foods with improved texture and flavor of the outer skin.

[0010] Means for Solving the Problems

[0011] As a representative embodiment of the present invention, the following embodiments are provided.

[0012] 〔1〕A coating material for fried foods, which contains granules containing wheat flour and wheat protein,

[0013] the content of protein in the granules is 60% by mass or more,

[0014] the granules pass through a sieve having a mesh size of 4.76 mm and do not pass through a sieve having a mesh size of 1.00 mm.

[0015] 〔2〕The outer skin material for fried foods according to 〔1〕, wherein the bulk density of the granulated product is 0.05 to 0.45 g / mL.

[0016] 〔3〕The outer skin material for fried foods according to 〔1〕 or 〔2〕, wherein the raw material powder of the granulated product contains wheat flour and wheat protein in a total amount of 90% by mass or more.

[0017] 〔4〕The outer skin material for fried foods according to any one of 〔1〕 to 〔3〕, wherein the granulated product is an expanded product.

[0018] 〔5〕The outer skin material for fried foods according to any one of 〔1〕 to 〔4〕, which is a coating type outer skin material.

[0019] 〔6〕The outer skin material for fried foods according to any one of 〔1〕 to 〔5〕, which contains 1 to 80% by mass of the granulated product.

[0020] 〔7〕A method for manufacturing a raw material for fried foods, which includes: attaching the outer skin material for fried foods according to any one of 〔1〕 to 〔6〕 to food ingredients.

[0021] 〔8〕A method for manufacturing fried foods, which includes:

[0022] Attaching the outer skin material for fried foods according to any one of 〔1〕 to 〔6〕 to food ingredients;

[0023] Frying the food ingredients to which the outer skin material for fried foods is attached.

[0024] 〔9〕A method for improving the taste and flavor of fried foods, which includes:

[0025] Attaching the outer skin material for fried foods according to any one of 〔1〕 to 〔6〕 to food ingredients;

[0026] Frying the food ingredients to which the outer skin material for fried foods is attached.

[0027] 〔10〕Use of a granulated product containing wheat flour and wheat protein as an outer skin material for fried foods, wherein

[0028] The protein content in the granulated product is 60% by mass or more,

[0029] The granulated product passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm.

[0030] 〔11〕Use of a granulated product containing wheat flour and wheat protein in the manufacture of an outer skin material for fried foods, wherein

[0031] The content of protein in the granulated product is 60% by mass or more.

[0032] The granulated product passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm.

[0033] 〔12〕The use according to 〔10〕 or 〔11〕, wherein the bulk density of the aforementioned granulated product is 0.05 to 0.45 g / mL.

[0034] 〔13〕The use according to any one of 〔10〕 to 〔12〕, wherein the raw material powder of the aforementioned granulated product contains 90% by mass or more of wheat flour and wheat protein in total.

[0035] 〔14〕The use according to any one of 〔10〕 to 〔13〕, wherein the aforementioned granulated product is an expanded product.

[0036] 〔15〕The use according to any one of 〔10〕 to 〔14〕, wherein the outer skin material for fried foods is a coating type outer skin material.

[0037] 〔16〕The use according to any one of 〔10〕 to 〔15〕, wherein the outer skin material for fried foods contains 1 to 80% by mass of the aforementioned granulated product.

[0038] Advantages of the Invention

[0039] By using the outer skin material for fried foods of the present invention, it is possible to improve the good wheat flavor and crispy texture of the outer skin of the fried food. In addition, the outer skin of the fried food produced by using the outer skin material for fried foods of the present invention can also maintain the above-mentioned good flavor and texture after the passage of time after cooking. According to the present invention, it is possible to produce fried foods with improved texture and flavor. Detailed Description

[0040] The present invention provides a granulated product containing wheat flour and wheat protein, which can be suitably used as an outer skin material for fried foods. The aforementioned granulated product containing wheat flour and wheat protein provided by the present invention (hereinafter also referred to as "the granulated product of the present invention") is produced from a raw material powder having wheat flour and wheat protein as main components.

[0041] As for the wheat flour contained in the aforementioned raw material powder, any wheat flour commonly used in foods may be used, and examples thereof include high-gluten flour, semi-high-gluten flour, medium-gluten flour, low-gluten flour, durum flour, etc. Any one of these wheat flours may be used, or any two or more thereof may be used in combination. The content of the wheat flour in the raw material powder is preferably 10 to 40% by mass, more preferably 15 to 35% by mass, and still more preferably 20 to 30% by mass in the total mass of the raw material powder. The aforementioned listed wheat flours may be wheat flours subjected to heat treatment such as hydrothermal treatment. If it is a wheat flour that has not been subjected to this heat treatment (so-called raw), the wheat flavor of the fried food crust is further enhanced, so it is preferred. The amount of the heat-treated wheat flour is preferably 0 to 10% by mass in the total mass of the wheat flour contained in the raw material powder.

[0042] The wheat protein contained in the aforementioned raw material powder refers to refined wheat protein isolated from wheat, and examples thereof include glutenin, gliadin, and gluten. Among them, gluten is preferred. This wheat protein may use commercially available wheat proteins, such as commercially available active gluten, vital gluten, etc. The content of the wheat protein in the raw material powder is preferably 60 to 90% by mass, more preferably 65 to 85% by mass, and still more preferably 70 to 80% by mass in the total mass of the raw material powder.

[0043] The raw material powder of the granulated product of the present invention may contain materials other than the aforementioned wheat flour and wheat protein. As such other materials, examples include cereal flours other than the aforementioned wheat flour; starches; proteins other than the aforementioned wheat protein; sugars, dietary fibers, thickeners, spices, seasonings, pigments, flavors, etc. Any one of them may be used, or any two or more thereof may be used in combination. Alternatively, the raw material powder may contain a binder material for granulation described later, such as alginic acid, gum arabic, gelatin, starches, etc., and preferably does not contain a binder material. The total content of the aforementioned wheat flour and wheat protein in the raw material powder is preferably 90% by mass or more, more preferably 95% by mass or more, and the total content of the other materials is preferably 10% by mass or less, more preferably 5% by mass or less. The raw material powder is more preferably composed of the aforementioned wheat flour and wheat protein.

[0044] The granulated product of the present invention can be prepared by granulating a raw material powder mixed with the aforementioned wheat flour and wheat protein. When the wheat flour and wheat protein are granulated separately and then mixed, the effects of the present invention cannot be obtained. As the granulation method, there is no particular limitation, and examples include: rotational granulation methods using a cylindrical granulator, a vibrating plate granulator, etc.; stirring granulation methods using a pin granulator, a stirring spring granulator, a stirrer, etc.; flow channel granulation methods using a flow channel granulator, etc.; pneumatic granulation methods (spray granulation methods) using a spray dryer, etc.; extrusion granulation methods using an extruder, etc. Among these, an extrusion granulation method is preferred, and an extrusion granulation method using an extruder is more preferred. These devices can be used to granulate the raw material powder under the condition that the product temperature is preferably about 20 to 160 °C, more preferably about 60 to 120 °C.

[0045] The granulated product of the present invention is preferably subjected to an expansion treatment. For example, by adding moisture to a raw material powder containing the aforementioned wheat flour and wheat protein and mixing, and then extruding and granulating the obtained dough, a granular expanded product can be produced. Such an expanded product can be produced by, for example, an extrusion granulation method using an extruder.

[0046] If necessary, the obtained granulated product is dried to the same moisture content as the raw material powder. In addition, if necessary, the granulated product is sized by crushing and / or classifying. This classification can be carried out using a classifier, a sieve, etc. The granulated product of the present invention has a particle size that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm, and preferably has a particle size that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 2.36 mm. In other words, the granulated product of the present invention contains a fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm, and preferably contains a fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 2.36 mm. By making the particle size of the granulated product of the present invention within the aforementioned range, the flavor and texture of the fried product crust obtained using the granulated product are improved.

[0047] The content of protein in the granulated product of the present invention is 60% by mass or more in the total mass of the granulated product, for example, 60 to 75% by mass, preferably 60 to 70% by mass, more preferably 60 to 67% by mass. By making the content of this protein in the granulated product of the present invention within the aforementioned range, the flavor and texture of the fried product crust obtained using the granulated product are improved. The protein content of the granulated product of the present invention refers to the value calculated by the Dumas method (combustion method). The protein in the granulated product of the present invention can be only the protein derived from the aforementioned wheat flour and wheat protein, or can contain proteins other than the protein derived from the aforementioned wheat flour and wheat protein.

[0048] The bulk density of the granulated product of the present invention is preferably in the range of 0.05 to 0.45 g / mL. The bulk density of the granulated product of the present invention refers to the loose bulk density. Specifically, the bulk density of the granulated product of the present invention means that the granulated product of the present invention is filled into a container with a capacity of 100 mL under the condition that the loose bulk volume is not compressed by tapping, pressing, container oscillation, etc., the upper part is leveled as needed, 100 mL is accurately measured, and the mass of the granulated product per 1 mL is measured when the mass of the 100 mL of the granulated product is measured. The bulk density of the granulated product of the present invention is preferably 0.10 to 0.40 g / mL, more preferably 0.15 to 0.35 g / mL. By making the bulk density within this range, the flavor and texture of the outer skin of the fried food obtained using the granulated product are further improved.

[0049] The granulated product of the present invention can be used alone as an outer skin material for fried foods, or can also be used as an outer skin material composition (mixture for fried foods) mixed with other materials.

[0050] The content of the granulated product of the present invention in the mixture for fried foods of the present invention may vary depending on the type of fried food manufactured using the mixture. The content of the granulated product of the present invention in the mixture for fried foods is not particularly limited. For example, it is preferably 1% by mass or more, more preferably 2% by mass or more, and further preferably 5% by mass or more in the total mass of the mixture. On the other hand, it is preferably 99% by mass or less, more preferably 80% by mass or less. For example, the content of the granulated product of the present invention in the mixture for fried foods is preferably 1 to 80% by mass, more preferably 2 to 60% by mass, further preferably 5 to 50% by mass, and further preferably 10 to 40% by mass in the total mass of the mixture for fried foods.

[0051] As other materials contained in the mixture for fried foods of the present invention in addition to the granulated product of the present invention, materials that can be used for outer skin materials for fried foods can be used without particular limitation. Examples of such other materials include cereal flours such as wheat flour and rice flour; unprocessed starches such as corn starch and potato starch and their processed starches; sugars such as monosaccharides and disaccharides; proteins such as egg white powder; crushed dough such as bread flour; dietary fiber, thickeners, swelling agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, flavors, etc. Any one of them or a combination of any two or more can be used. On the other hand, although it is a granulated product manufactured from a raw material powder mainly composed of wheat flour and wheat protein like the granulated product of the present invention, a granulated product that does not have the particle size of the granulated product of the present invention is preferably not substantially contained in the mixture for fried foods of the present invention. The mixture for fried foods of the present invention can be prepared by mixing the granulated product of the present invention with the above other materials. The mixture for fried foods of the present invention is in powder or granular form.

[0052] The granulated product of the present invention and the mixture for fried foods containing the same can be used as an outer skin material for fried foods. There is no particular limitation on the type of fried food produced using the granulated product or the mixture for fried foods of the present invention, and examples include tempura, fried foods, karaage, etc.

[0053] The granulated product of the present invention and the mixture for fried foods can be used as a so-called coating type outer skin material (such as dusting powder or breading) that is applied to food ingredients in powder or granular form so as to adhere thereto, or can be used in the form of a batter. The batter can be prepared by dissolving or dispersing the granulated product or the mixture for fried foods of the present invention in an aqueous liquid such as water. Among them, when the granulated product and the mixture for fried foods of the present invention come into contact with moisture, they sometimes absorb water and soften, and thus it is preferable to use them in powder or granular form as a coating type outer skin material.

[0054] The food ingredients to which the granulated product or the mixture for fried foods of the present invention is to be adhered can be food ingredients that can be used in fried foods. Examples of such food ingredients include meats such as chicken and pork; fish and shellfish such as fish, squid, octopus, and shellfish; vegetables; mushrooms, etc., and are not limited to them. In addition, there is no particular limitation on the size of the food ingredients. The food ingredients can be pre-seasoned.

[0055] As an example, when the granulated product or the mixture for fried foods of the present invention is used as dusting powder, typically, after applying the mixture to the surface of the food ingredient so as to adhere thereto, another outer skin material (breading or batter) is further adhered from above to obtain a raw material for fried foods.

[0056] As another example, when the granulated product or the mixture for fried foods of the present invention is used as breading, the granulated product or the mixture for fried foods of the present invention is directly applied to the surface of the food ingredient so as to adhere thereto, or after applying dusting powder or another outer skin material (breading or batter) to the food ingredient, the granulated product or the mixture for fried foods of the present invention is further applied from above so as to adhere thereto, to obtain a raw material for fried foods. The outermost surface of the raw material for fried foods is preferably covered with the granulated product or the mixture for fried foods of the present invention.

[0057] The operation of attaching the granulated product or the mixture for fried foods of the present invention to the food material can be carried out according to the general operation for attaching the outer skin material to the food material. For example, in the case of applying the granulated product or the mixture for fried foods of the present invention to the food material in the form of dusting powder or breading and attaching it, examples of the operation therefor include: 1) the operation of sprinkling the dusting powder or breading from above the food material; 2) the operation of putting the dusting powder or breading and the food material into a bag and oscillating it in a state where the opening of the bag is closed; 3) the operation of spreading the dusting powder or breading in a wide container such as a dish and rotating the food material thereon or pressing the food material from above onto the dusting powder or breading. As needed, in order to further integrate the dusting powder or breading into the food material, the food material to which the dusting powder or breading is attached can be left standing for about 5 to 15 minutes before cooking.

[0058] The granulated product or the mixture for fried foods 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. The amount of attachment of the granulated product or the mixture for fried foods of the present invention to the food material, in terms of the mass of the granulated product or the mixture for fried foods of the present invention in powder or granule form, is preferably 1 to 50 parts by mass, more preferably 3 to 30 parts by mass, relative to 100 parts by mass of the food material.

[0059] As described above, by attaching the granulated product or the mixture for fried foods of the present invention to the food material, a raw material for fried foods can be produced. Then, by frying the food material (raw material for fried foods) to which the granulated product or the mixture for fried foods is attached, fried foods can be produced. This raw material for fried foods can be fried immediately after production, or can be fried after being stored refrigerated or frozen. The frying can be carried out according to a usual method, and examples thereof include deep frying and frying based on a small amount of oil.

[0060] Examples

[0061] Hereinafter, examples are given to explain the present invention in more detail, but the present invention is not limited to these examples.

[0062] 1) Materials

[0063] Wheat flour: protein content is 13%

[0064] Wheat protein: protein content is 80%

[0065] Wheat starch: protein content is 0.1%

[0066] Potato starch: protein content is 0.1%

[0067] 2) Measurement method

[0068] The protein content of the granulated product is determined by the Dumas method. The bulk density (loose packing density) of the granulated product is determined according to the following procedure: The granulated product is filled into a 100 mL container without compressing the loose volume by tapping, pressing, container oscillation, etc., the upper part is leveled, 100 mL is accurately measured, the mass is measured, and the mass of the granulated product per 1 mL is calculated.

[0069] 3) Manufacture of Granulated Product

[0070] (Granulated Products 1-8, 11)

[0071] According to the formulation in Table 1, wheat flour, wheat protein, wheat starch, and potato starch are mixed. To 100 parts by mass of this mixture, 35 parts by mass of clear water is added and thoroughly mixed. It is fed into a twin-screw extruder with a die having a diameter of 6 mm at the outlet, and extruded and granulated at a product temperature of 90°C. The extruded sample is dried by blowing air at 50°C to the same moisture content as the raw wheat flour and wheat protein. The obtained dried product is pulverized using a blender, sieved, and the fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1 mm is collected to manufacture the granulated product.

[0072] (Granulated Product 9)

[0073] According to the formulation in Table 1, wheat flour and wheat protein are put into a bowl, water is sprayed and blown while stirring with a stirrer to perform stirring granulation. The sample is dried by blowing air at 50°C to the same moisture content as the raw wheat flour and wheat protein. The obtained dried product is sieved, and the fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1 mm is collected to manufacture the granulated product.

[0074] (Granulated Product 10)

[0075] Wheat flour and wheat protein are separately extruded and granulated and dried. The obtained dried products are sieved to obtain fractions that pass through a sieve with a mesh size of 4.76 mm and do not pass through a sieve with a mesh size of 1 mm. The obtained granulated product of wheat flour and the granulated product of wheat protein are mixed according to the formulation in Table 1.

[0076] The composition and properties of the manufactured granulated products are shown in Table 1.

[0077] [Table 1]

[0078]

[0079] Test Example 1

[0080] Granulated Products 1-11 are mixed with other materials to prepare a mixture for fried foods with the composition shown in Table 2.

[0081] Soak chicken drumstick meat (25 g / piece) in the seasoning liquid (mixed soy sauce, sake, and ginger juice), evenly apply the aforementioned mixture for fried foods to it at a rate of 5 g per piece, let it stand for 3 minutes to allow for good blending, then fry it in salad oil heated to 170 °C for 3 minutes to make karaage. Have 10 professional panelists evaluate the flavor and texture of the outer skin of the obtained karaage according to the following evaluation criteria, and calculate the average score of the 10 people's evaluations. In addition, after storing the cooked karaage in a heat retainer at 60 °C for 3 hours, conduct the evaluation in the same way. The results are shown in Table 2.

[0082] <Evaluation Criteria>

[0083] (Flavor)

[0084] 5: Extremely rich in mellow wheat flavor, extremely good.

[0085] 4: Has a mellow wheat flavor, good.

[0086] 3: Slightly lacking in mellow degree, but the wheat flavor is felt, within an acceptable range.

[0087] 2: Slightly lacking in wheat flavor, poor.

[0088] 1: Can't feel the wheat flavor, extremely poor.

[0089] (Texture)

[0090] 5: The outer skin is extremely crispy, extremely good.

[0091] 4: The outer skin is crispy, good.

[0092] 3: The outer skin is slightly hard or slightly soft, but the crispness is felt, within an acceptable range.

[0093] 2: The outer skin is hard or soft, lacking crispness, poor.

[0094] 1: The outer skin is extremely hard or extremely soft, can't feel the crispness, extremely poor.

[0095] [Table 2]

[0096]

[0097] Test Example 2

[0098] Using the same method as for Granule 4, but sifting to obtain the particle sizes shown in Table 3 to manufacture granules. Using the manufactured granules, prepare a mixture in the same way as in Test Example 1, then use it to make karaage and conduct an evaluation. The results are shown in Table 3. It should be noted that the results of Manufacturing Example 4 are recorded again in Table 3.

[0099] [Table 3]

[0100]

[0101] Test Example 3

[0102] Granules having a bulk density shown in Table 4 were produced by the same method as for Granules 4, except that the amount of water added to the mixture fed into the extruder was changed. Using the produced granules, a mixture was prepared in the same manner as in Test Example 1. Then, tempura was produced using the mixture and evaluated. The results are shown in Table 4.

[0103] [Table 4]

[0104]

[0105] Test Example 4

[0106] Using Granules 4, a mixture having the composition shown in Table 5 was prepared. Using the produced mixture, tempura was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 5. It should be noted that the results of Production Example 4 are again shown in Table 5.

[0107] [Table 5]

[0108]

Claims

1. An outer skin material for fried foods, which contains granules comprising wheat flour and wheat protein, wherein the protein content in the granules is 60% by mass or more, the granules pass through a sieve with a mesh size of 4.76 mm and do not pass through a sieve with a mesh size of 1.00 mm.

2. The outer skin material for fried foods according to claim 1, wherein, The bulk density of the granules is 0.05 to 0.45 g / mL.

3. The outer skin material for fried foods according to claim 1, wherein, The raw material powder of the granules contains 90% by mass or more in total of wheat flour and wheat protein.

4. The outer skin material for fried foods according to claim 1, wherein, The granules are expanded products.

5. The outer skin material for fried foods according to claim 1, which is a coating-type outer skin material.

6. The outer skin material for fried foods according to claim 1, which contains 1 to 80% by mass of the granules.

7. A method for manufacturing raw materials for fried foods, comprising: Attach the outer skin material for fried foods according to any one of claims 1 to 6 to food ingredients.

8. A method for manufacturing fried foods, which includes: Attach the outer skin material for fried foods according to any one of claims 1 to 6 to food ingredients; Deep-fry the food ingredients attached with the outer skin material for fried foods.

9. A method for improving the taste and flavor of fried foods, which includes: Attach the outer skin material for fried foods according to any one of claims 1 to 6 to food ingredients; Deep-fry the food ingredients attached with the outer skin material for fried foods.

10. Use of granules comprising wheat flour and wheat protein in manufacturing an outer skin material for fried foods, wherein the protein content in the granules is 60% by mass or more, the granules pass through a sieve with a mesh size of 4.76 mm and do not pass through a sieve with a mesh size of 1.00 mm.

11. The use according to claim 10, wherein, The bulk density of the granules is 0.05 to 0.45 g / mL.

12. The use according to claim 10, wherein The raw material powder of the granules contains 90% by mass or more in total of wheat flour and wheat protein.

13. The use according to claim 10, wherein, The granules are expanded products.

14. The use according to claim 10, wherein, The outer skin material for fried foods is a coating-type outer skin material.

15. The use according to claim 10, wherein The outer skin material for fried foods contains 1 to 80% by mass of the granules.

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