Rice products, batters and methods for making the same

Abstract

The present application provides a rice product and a breading and a preparation method thereof. The preparation method of the rice product comprises subjecting a rice flour raw material to frying type heat treatment and oil removal, and preferably, subjecting the rice flour raw material after frying type heat treatment and oil removal to alcohol washing and impurity removal. The rice product of the present application, when added to the breading, can effectively reduce the problem of residue dropping during the frying process of the fried food.

Description

Technical Field

[0001] This invention relates to the field of food processing, and more particularly to a rice product and a coating powder containing the rice product, and a method for preparing the same. Background Technology

[0002] To enhance the texture or appearance of fried foods, a layer of coating is often applied to the surface, improving the overall taste. Take breaded chicken wings as an example: the chicken wings are typically marinated, then coated in flour or breadcrumbs, and finally deep-fried until golden brown and crispy. This cooking method results in chicken wings that are crispy on the outside and juicy on the inside, offering a rich flavor that makes them popular at family gatherings, restaurants, and fast-food outlets.

[0003] However, breaded fried foods are prone to crumbling during frying, which makes the food look unappealing. More importantly, the crumbling food will sink to the bottom of the fryer. If it is not removed in time, it will continue to react at the frying temperature and easily carbonize, ultimately causing the quality of the frying oil to drop rapidly.

[0004] Existing research rarely reports on preventing the crumbs from falling off coated foods during frying. For example, patent CN114668105A discloses a coating composition that, when used for frying, can delay the oxidative deterioration of frying oil and reduce the oil absorption rate of fried foods. Patent CN103689772B provides a coating powder that mentions improving the flaky appearance of fried foods. Patent CN104013086A discloses a method for preparing coating powder through extrusion heat treatment, which mentions increasing the amount of batter on fried foods, but does not address the issue of crumbs falling off during frying. Summary of the Invention

[0005] This invention provides a coating composition that reduces the problem of food crumbling during frying by adding rice products prepared using a special process to the coating.

[0006] On one hand, the present invention provides a method for preparing rice products, the method comprising the following steps:

[0007] (1) Heat treatment: The rice flour raw material is added to the frying oil for heat treatment, and then the oil and solids I are separated;

[0008] (2) Degreasing: The solid I is soaked in a solvent to remove the oil and grease, and the degreased solid II is obtained.

[0009] In one or more specific embodiments, the rice flour raw material is a rice flour suspension formed by mixing rice flour with water; preferably, the rice flour content in the rice flour suspension is 15-50% based on the total mass of the rice flour suspension, more preferably 20-30%.

[0010] In one or more specific embodiments, the amylose content of the rice flour is 2.5-30% by total mass, more preferably 15-25% or 16-24%.

[0011] In one or more specific embodiments, in the heat treatment step, the heating temperature is 120-190°C, preferably 150-190°C or 160-180°C; and / or, the heating time is 4-15 min, preferably 5-10 min.

[0012] In one or more specific embodiments, in the step of removing grease, the soaking time is 8-24 hours, preferably 12-20 hours.

[0013] In one or more specific embodiments, in the step of removing grease, the solvent is selected from one or more of petroleum ether, n-hexane, acetone, ethanol, and ethyl acetate; preferably petroleum ether or n-hexane.

[0014] In one or more specific embodiments, in the step of removing oil, the deoiled solids II are further subjected to desolventizing and pulverizing treatments before undergoing secondary oil removal; preferably, the secondary oil removal time is 0.5-2 hours.

[0015] In one or more specific embodiments, the solvent removal method may be nitrogen blowing or vacuum rotary evaporation.

[0016] In one or more specific embodiments, the method further includes the following steps:

[0017] (3) Alcohol washing: The deoiled solids II are mixed with an aqueous ethanol solution, then separated to remove the liquid portion, yielding alcohol-washed solids III; and / or

[0018] (4) Impurity removal: Mix the alcohol-washed solids III with a short-chain carbon alcohol solution, then separate to remove the liquid portion and obtain the rice product.

[0019] In one or more specific embodiments, in the alcohol washing step, the mass percentage concentration of the ethanol solution is 30-80%, more preferably 50-70%; and / or, the ratio of the deoiled solids II to the ethanol solution is 1:(3-10), and the mixing time is 8-15h.

[0020] In one or more specific embodiments, in the impurity removal step, the short-chain alcohol is selected from one or more of methanol, ethanol, propanol, and isopropanol; preferably, the short-chain alcohol solution is an ethanol-methanol solution. More preferably, the ethanol-methanol solution has a mass percentage concentration of 70-90%, more preferably 80-90%.

[0021] In one or more specific embodiments, after the impurity removal step, the method further includes desolvation and pulverization processes.

[0022] A second aspect of the present invention provides a rice product prepared by the method described in any one of the present invention.

[0023] A third aspect of the present invention provides a coating powder comprising a rice product prepared by the method described in any one of the present invention, or comprising a rice product described in the present invention.

[0024] In one or more specific embodiments, the content of the rice product is 2-18% by total mass of the breading, preferably 4-15% or 5-10%.

[0025] A fourth aspect of the present invention provides a fried food product comprising, or made using, rice products or breading as described in the present invention.

[0026] In one or more specific embodiments, the fried food is one or more of fried chicken, fried duck, fried fish, and fried pork, preferably fried chicken. More preferably, the fried chicken includes one or more of fried chicken wings, fried chicken legs, fried chicken breast, fried chicken cutlets, and fried chicken pieces; more preferably, it is fried chicken wings or fried chicken cutlets.

[0027] A fifth aspect of the present invention provides a method for reducing crumb shedding in fried foods, wherein the fried foods comprise the coating powder described in the present invention, or the fried foods are prepared from the coating powder described in the present invention; preferably, the fried foods are fried chicken.

[0028] In one or more specific embodiments, the content of the rice product is 2-18%, preferably 5-15%, based on the total mass of the breading.

[0029] The beneficial effects of this invention are:

[0030] The rice products prepared by this invention, when added to the coating powder, can effectively reduce the problem of crumbs falling off fried foods during the frying process, resulting in a better appearance for fried foods. Attached Figure Description

[0031] Figure 1 The appearance of the fried chicken wings prepared in Examples 1-3.

[0032] Figure 2 Appearance of the fried chicken wings prepared in Comparative Examples 4-5. Detailed Implementation

[0033] It should be understood that, within the scope of this invention, the above-described technical features of this invention and the technical features specifically described below (such as in the embodiments) can be combined with each other to form preferred technical solutions.

[0034] The present invention unexpectedly discovered that when rice flour raw materials are heat-treated by frying and de-oiled, and then added to the coating, the problem of crumbs falling off during the frying process can be effectively reduced. Furthermore, after the rice flour raw materials have undergone heat treatment by frying and de-oiling, they are then washed with alcohol and / or impurities removed before being added to the coating, resulting in an even lower crumb rate in the fried foods.

[0035] Preparation of rice products

[0036] This invention provides a method for preparing rice products, the method comprising subjecting rice flour raw materials to frying-type heat treatment and oil removal treatment in sequence.

[0037] In this invention, the rice flour raw material is a rice flour suspension formed by mixing rice flour with water, or a rice flour suspension obtained by pulverizing rice mixed with water. Specifically, 20-30g of indica rice flour is added to 1000g of water and stirred evenly to form a rice flour suspension. In some embodiments, the rice flour content in the rice flour suspension is 15-50% by total mass, preferably 20-30%. The water in the rice flour suspension prevents the rice flour from carbonizing too quickly during subsequent frying.

[0038] In this invention, the rice flour is a powdery substance made by pulverizing rice or broken rice, which can be obtained commercially or homemade. The preparation method of rice flour is conventional; for example, rice is pulverized using a grinder (such as the FW high-speed grinder from Tianjin Tester Instrument Co., Ltd.) to obtain the corresponding rice flour. The rice flour can be selected from one or more of indica rice flour, glutinous rice flour, japonica rice flour, and brown rice flour.

[0039] In some embodiments, the rice flour has an amylose content of 2.5-30% by total mass, more preferably 15-25%.

[0040] In this invention, the frying-type heat treatment of rice flour raw materials refers to adding the rice flour raw materials to frying oil and heating them until the moisture in the rice flour has fully evaporated, then stopping the frying and separating the oil and solids I. The separation method is conventional, such as filtration, vacuum filtration, centrifugation, etc. Unlike conventional heat treatments (such as puffing and steaming), the frying-type heat treatment causes the moisture in the rice flour to evaporate and the rice flour to absorb oil and expand, causing less damage to the rice flour structure and reducing the gelatinization and crystallinity of the starch in the rice flour. Specifically, the frying oil can be heated to 120-190℃ first, and the rice flour raw materials can be slowly added to the frying oil and fried for 4-15 minutes. To prevent a large amount of oil splattering, the rice flour raw materials can be added to the frying oil in batches and in small amounts for heating.

[0041] In this invention, the frying oil is a conventional edible oil, which can be selected from palm oil, palm kernel oil, soybean oil, rapeseed oil, sunflower seed oil, rice bran oil, peanut oil, coconut oil, cottonseed oil, flaxseed oil, safflower seed oil, perilla oil, camellia seed oil, castor oil, olive oil, tallow tree seed oil, sesame oil, corn oil, rice bran oil, walnut oil, grapeseed oil, Sichuan pepper seed oil, seaweed oil, peony seed oil, pumpkin seed oil, tomato seed oil, hemp seed oil, gardenia oil, wheat germ oil, long-stalked almond oil, *Sapindus mukorossi* oil, tung seed oil, *Torreya grandis* seed oil, and winged fruit oil. The oil is selected from one or more of the following: Eucommia ulmoides seed oil, Acer truncatum seed oil, Sacha indica seed oil, Cornus officinalis oil, Vernicia fordii seed oil, Hemp seed oil, Cornus officinalis oil, Rhus chinensis fruit oil, Cashew nut oil, Pyrus pyrifolia fruit oil, Cucurbita moschata fruit oil, Avocado oil, Shea butter, Lard, Macadamia nut oil, Terminalia catappa seed oil, Rhizoma pinnatifidae oil, Peanut oil, Butterfly fruit oil, Cordyceps sinensis oil, Almond oil, Hazelnut oil, Pine nut oil, Rubber seed oil, Evening primrose seed oil, Flaxseed oil, Borage seed oil, Hippophae rhamnoides seed oil, Tea seed oil, Beef tallow, Lard, Sheep tallow, Fish fat, and Chicken fat. Preferably, the frying oil is selected from one or more of the following: soybean oil, palm oil, and rice bran oil.

[0042] In this invention, the degreasing refers to soaking the solid I in a solvent, causing the oil to dissolve in the solvent, thereby removing the oil by separating the solvent and obtaining degreased solid II. Those skilled in the art can adjust the soaking time according to the amount of material used. For example, when the degreased solid II is 300g, the solvent soaking time is 12 hours. In some embodiments, the soaking time in the degreasing step is 8-24 hours, preferably 12-20 hours.

[0043] In some embodiments, during the deoiling step, the solvent is selected from one or more of petroleum ether, n-hexane, acetone, ethanol, and ethyl acetate; preferably petroleum ether or n-hexane.

[0044] In some embodiments, during the deoiling step, the deoiled solids II undergo further desolventizing and pulverizing treatments, followed by a secondary deoiling process to further remove the grease from the interior of the deoiled solids II. Specifically, the deoiled solids I are soaked in solvent for a period of time, and then the liquid and solid portions are separated to complete the first deoiling step; then, nitrogen gas is blown onto the solid portion to remove residual solvent from its surface, followed by pulverization and a secondary oil extraction with solvent to finally obtain the deoiled solids. Preferably, the secondary oil extraction time is 0.5-2 hours.

[0045] In some implementations, the solvent removal can be achieved by nitrogen blowing or vacuum rotary evaporation.

[0046] In some embodiments, the method further includes alcohol washing and impurity removal steps, the purpose of which is to further optimize the composition and starch structure of the rice product. The alcohol washing and impurity removal in this invention are conventional methods. Specifically, alcohol washing involves mixing the deoiled solids II with an aqueous ethanol solution, then separating to remove the liquid portion, obtaining alcohol-washed solids III; impurity removal involves mixing the alcohol-washed solids III with a short-chain carbon alcohol solution, then separating to remove the liquid portion, obtaining the crude rice product.

[0047] In some embodiments, during the alcohol washing step, the mass percentage concentration of the ethanol solution is 30-80%, more preferably 50-70%; and / or, the ratio of the deoiled solids to the ethanol solution is 1:(3-10), and the mixing time is 8-15 h.

[0048] In some embodiments, during the impurity removal step, the short-chain alcohol is selected from one or more of methanol, ethanol, propanol, and isopropanol; preferably, the short-chain alcohol solution is an ethanol-methanol solution; more preferably, the ethanol-methanol solution has a mass percentage concentration of 70-90%, more preferably 80-90%; and / or, the mixing ratio of the alcohol-washed solids III to the ethanol-methanol solution is 1:(1-3), and the mixing time is 0.5-3h.

[0049] In some embodiments, during the alcohol washing and / or impurity removal steps, stirring or sonication is performed during the mixing process to ensure thorough mixing of the solid and liquid. Preferably, stirring or sonication is performed for 0.5-1.5 hours.

[0050] In some embodiments, the method further includes desolvation, pulverization, and sieving. These desolvation, pulverization, and sieving are all conventional methods. Specifically, the coarse rice product is nitrogen-blown, pulverized, and then passed through a 60-mesh sieve; the material passing through the sieve is the rice product. This invention does not impose any special limitations on the particle size of the rice product.

[0051] Coating

[0052] In this invention, the coating powder refers to a composition containing the rice product described in this invention and conventional coating powder. The conventional coating powder can be commercially available or homemade. The conventional coating powder can be commercially available fried chicken powder; the preparation method of the conventional coating powder includes, for example, mixing flour and / or breadcrumbs, starch, seasonings, colorings, or other additives.

[0053] In some embodiments, the rice product content of the present invention in the breading is 2-18% by weight of the total breading, preferably 5-15% or 5-18%.

[0054] The coating of this invention may also include other edible ingredients, which are selected from one or more of leavening agents, pigments, seasonings, flavorings, fillers, and flavor enhancers. The leavening agents include one or more of sodium bicarbonate, baking powder, ammonium bicarbonate, yeast, and disodium dihydrogen pyrophosphate. The pigments include one or more of β-carotene, paprika oleoresin, beetroot red, red yeast rice, carmine, sorghum red, sodium copper chlorophyllin, turmeric, gardenia yellow, carotene, phycocyanin, cocoa color, and caramel color. The seasonings include one or more of edible salt, spices, monosodium glutamate, and white sugar. The fillers include one or more of maltodextrin and resistant dextrin.

[0055] In some embodiments, the content of the other edible ingredients is 0-5%, preferably 0-3%, based on the total mass of the breading.

[0056] Fried food

[0057] The fried food obtained by this invention can be any fried food that requires coating, such as fried meat, including one or more of fried chicken, fried duck, fried fish, and fried pork; preferably fried chicken. The fried chicken includes one or more of fried chicken wings, fried chicken legs, fried chicken breast, fried chicken cutlets, and fried chicken pieces.

[0058] The fried chicken is prepared using the rice product or the coating powder described in any embodiment. The method of use can employ conventional methods in the art, including coating the fried chicken in the coating powder. Specifically, marinated chicken wings are placed in the prepared coating powder, pressed 2-5 times, and then tossed 2-5 times by hand; after removing the chicken wings, excess coating powder is shaken off, and the wings are placed in room temperature water for 3-10 seconds, then immediately removed, and then placed back in the coating powder, pressed 2-5 times, and then tossed 2-5 times by hand. Finally, the chicken wings are shaken to complete the coating process.

[0059] The present invention will be further described below by way of specific embodiments. It should be understood that these embodiments are merely illustrative and are not intended to limit the scope of the invention. Unless otherwise stated, the methods and reagents used in the embodiments are conventional methods and reagents in the art.

[0060] Raw material source:

[0061] Soybean oil: Refined Grade 1 soybean oil, purchased from Shanghai Kerry Foods Industries Co., Ltd.;

[0062] Indica rice, glutinous rice, and japonica rice: all purchased from Yihai Kerry Nanchang Co., Ltd.

[0063] Indica rice flour, glutinous rice flour, and japonica rice flour: The above-mentioned indica rice, glutinous rice, and japonica rice are obtained by grinding them separately using a grinder (FW high-speed grinder, Tianjin Tester Instrument Co., Ltd.).

[0064] Commercial fried chicken powder A: Purchased from Yihai Kerry (Kunshan) Food Industry Co., Ltd., mainly composed of wheat flour, starch, edible salt, spices, sodium bicarbonate, disodium dihydrogen pyrophosphate, silicon dioxide, calcium carbonate, and calcium dihydrogen phosphate.

[0065] Commercial fried chicken powder B: Purchased from Shandong Huamai Food Technology Co., Ltd., mainly composed of wheat flour, water, food processing yeast, edible salt, sunset yellow, lemon yellow, compound enzyme preparation, and corn starch.

[0066] Chicken wings, marinade, etc. are all commercially available;

[0067] HS-7 Magnetic Stirrer: IKA GmbH, Germany;

[0068] EF-82 Electric Fryer: Infinity (Guangzhou) Catering Equipment Co., Ltd.;

[0069] FD53 Oven: BinDer GmbH, Germany;

[0070] Detection method:

[0071] 1. Amylose content of rice flour: Refer to GB / T 15683-2008 Determination of amylose content in rice.

[0072] 2. Methods for measuring the oil and moisture content of the coating before and after frying:

[0073] Number the filter bags with a solvent-resistant marker, weigh them, and zero the weight. Accurately weigh 2-3g of the pulverized sample into the filter bag, accurate to 0.0001g, and record the sample mass m. Seal the filter bag approximately 2mm from the top edge using a sealing machine, and record the mass m0 of the sample and filter bag. Then, spread the sample evenly in the filter bag and dry it in a 105℃ oven for 2 hours. Remove it and cool it to room temperature in a desiccator, weighing it m1. Place the filter bag into a fat extraction analyzer (ANKOM XT15I fully automated fat analyzer, USA), set the extraction time to 90min, and the temperature to 90℃ for extraction. After extraction, remove the filter bag and dry it in a 105℃ oven for 30min. Remove it and cool it to room temperature in a desiccator, weighing it m2. Finally, calculate using the formula:

[0074]

[0075] 3. Calculation method for coating residue rate:

[0076] First, test the oil and water content before coating and frying. Then, weigh three chicken wings (m1) and the chicken wings after coating (m2). After frying three batches, filter the frying oil and residue from the beaker, and then weigh the residue (m3). Test the oil and water content of the residue and obtain the residue shedding rate according to the following formula:

[0077]

[0078] 4. Method for frying chicken wings:

[0079] Place the marinated chicken wings in the prepared breading, press them down four times with your hands, then toss them three times. Remove the chicken wings and shake off the excess breading. Dip them in room temperature water for 5 seconds, then immediately remove them. Repeat the process, pressing and tossing four times, then three times. Finally, shake the chicken wings until they develop a scaly texture. Pour 500g of refined soybean oil (grade 1) into a 1L beaker and heat it on a heating plate to 170℃ for 7 minutes. After frying, remove the chicken wings, drain off excess oil, and let them cool to room temperature.

[0080] Examples 1-15, Comparative Examples 1-8:

[0081] Example 1:

[0082] Heat treatment: Prepare a suspension by mixing 300g of rice flour (the amylose content of rice is 23.1%) with 1200g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 180℃. Divide the 1500g suspension into 20 batches, fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0083] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0084] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0085] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 1.

[0086] Mix 25g of rice product sample 1 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0087] Example 2:

[0088] Mix 50g of rice product sample 1 with 450g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder coating residue removal rate.

[0089] Example 3:

[0090] Mix 75g of rice product sample 1 with 425g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0091] Example 4:

[0092] Mix 10g of rice product sample 1 with 490g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker to determine the coating residue removal rate.

[0093] Example 5:

[0094] Heat treatment: Prepare a suspension by mixing 80g of rice flour (the amylose content of rice is 23.1%) with 320g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 180℃. Divide the 400g suspension into 10 batches, and fry 40g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0095] Degreasing: The above solids I are filtered to separate the oil and solids; the solids are soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solids; the solids are purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain de-oiled solids II. The de-oiled solids II are purged with nitrogen until no solvent remains, and then passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 2.

[0096] Mix 25g of rice product sample 2 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder coating residue removal rate.

[0097] Example 6:

[0098] Heat treatment: Prepare a suspension by mixing 300g of japonica rice flour (the japonica rice has an amylose content of 18.6%) with 1200g of pure water. Then, pour 4kg of 24℃ palm oil into a pot and heat the oil to 180℃. Divide the 1500g suspension into 20 batches, fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0099] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0100] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0101] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 3.

[0102] Mix 25g of rice product sample 3 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0103] Example 7:

[0104] Heat treatment: Mix 150g of japonica rice flour and 150g of indica rice flour evenly (the amylose content of the mixed powder is 20.9%) and 1200g of pure water to prepare a suspension. Then pour 4kg of 24℃ palm oil into a pot and heat the temperature to 180℃. Divide the 1500g suspension into 20 batches, fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0105] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0106] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0107] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 4.

[0108] Mix 25g of rice product sample 4 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0109] Example 8:

[0110] Heat treatment: Mix 180g of indica rice flour, 90g of glutinous rice flour, and 30g of japonica rice flour evenly (the amylose content of this mixed powder is 16.5%) and 1200g of pure water to prepare a suspension. Then, pour 4kg of 24℃ palm oil into a pot and heat the temperature to 180℃. Divide 1500g of suspension into 20 batches, fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0111] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0112] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0113] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 5.

[0114] Mix 25g of rice product sample 5 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0115] Example 9:

[0116] Heat treatment: Prepare a suspension by mixing 300g of glutinous rice flour (the glutinous rice has an amylose content of 2.5%) with 1200g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 180℃. Divide the 1500g suspension into 20 batches, and fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0117] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0118] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0119] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 6.

[0120] Mix 25g of rice product sample 6 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0121] Example 10:

[0122] Heat treatment: Mix 90g of japonica rice flour, 90g of indica rice flour and 120g of glutinous rice flour evenly (the amylose content of the mixed powder is 13.5%) and 1200g of pure water to prepare a suspension. Then pour 4kg of soybean oil into a wok and heat it to 180℃. Divide 1500g of suspension into 20 batches, fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0123] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0124] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0125] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 7.

[0126] Mix 25g of rice product sample 7 with 475g of commercial fried chicken powder A evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0127] Example 11

[0128] Heat treatment: Prepare a suspension by mixing 200g of rice flour (the amylose content of rice is 23.1%) with 600g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 170℃. Divide 800g of the suspension into 16 batches, and fry 50g of each batch for 5 minutes. After frying, remove the solid fried food, which is solid I.

[0129] Deoiling: The above solids I were filtered to separate the oil and solid parts; the solid part was soaked in n-hexane for 16 hours, and then filtered to separate the liquid and solid; the solid was purged with nitrogen, and then crushed, and the oil was extracted again with n-hexane for 30 minutes to obtain deoiled solids II.

[0130] Alcohol washing: The deoiled solids II were mixed with 60% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0131] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 8.

[0132] Mix 25g of rice product sample 8 with 475g of commercial fried chicken powder B evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0133] Example 12

[0134] Heat treatment: Prepare a suspension by mixing 200g of rice flour (the amylose content of rice is 23.1%) with 600g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 160℃. Divide 800g of the suspension into 16 batches, and fry 50g of each batch for 8 minutes. After frying, remove the solid fried food, which is solid I.

[0135] Deoiling: The above solids I were filtered to separate the oil and solid parts; the solid part was soaked in n-hexane for 16 hours, and then filtered to separate the liquid and solid; the solid was purged with nitrogen, and then crushed, and the oil was extracted again with n-hexane for 30 minutes to obtain deoiled solids II.

[0136] Alcohol washing: The deoiled solids II and 70% ethanol solution were mixed at a ratio of 1:4 for 10 hours, then stirred at a constant speed for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0137] Impurity removal: Mix the alcohol-washed solid III with 80% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 9.

[0138] Mix 25g of rice product sample 9 with 475g of commercial fried chicken powder B evenly. Coat 3 marinated chicken wings with the powder and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0139] Example 13

[0140] Heat treatment: Prepare a suspension by mixing 200g of rice flour (the amylose content of rice is 23.1%) with 600g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 160℃. Divide 800g of the suspension into 16 batches, and fry 50g of each batch for 8 minutes. After frying, remove the solid fried food, which is solid I.

[0141] Deoiling: The above solids I were filtered to separate the oil and solid parts; the solid part was soaked in n-hexane for 20 hours, and then filtered to separate the liquid and solid; the solid was purged with nitrogen, and then crushed, and then subjected to a second oil extraction with n-hexane for 30 minutes to obtain deoiled solids II.

[0142] Alcohol washing: The deoiled solids II and 70% ethanol solution were mixed at a ratio of 1:4 for 12 hours, and then stirred at a constant speed for 2 hours. The mixture was then filtered to obtain alcohol-washed solids III.

[0143] Impurity removal: Mix the alcohol-washed solid III with 80% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 10.

[0144] Mix 25g of rice product sample 10 with 475g of commercial fried chicken powder B evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0145] Example 14:

[0146] Heat treatment: Prepare a suspension by mixing 300g of rice flour (the amylose content of rice is 23.1%) with 1200g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 120℃. Divide the 1500g suspension into 20 batches, and fry 75g of each batch for 6 minutes. After frying, remove the solid fried food, which is solid I.

[0147] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0148] Alcohol washing: The deoiled solids II were mixed with 50% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0149] Impurity removal: Mix the alcohol-washed solid III with a 90% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 1.

[0150] Mix 25g of rice product sample 11 with 475g of commercial fried chicken powder A evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0151] Example 15

[0152] Mix 150g of rice flour with 1000g of water to form a 15% paste. Then, use an extruder to puff the rice flour into strips at a puffing temperature of 140℃ and a main extruder speed of 135rpm. Finally, grind the rice flour into powder and pass it through a 60-mesh sieve to obtain puffed rice flour.

[0153] Mix 25g of extruded puffed rice flour with 475g of commercial fried chicken powder A evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder coating residue removal rate.

[0154] Comparative Example 1:

[0155] Mix 150g of rice flour with 1000g of water to form a 15% paste. Then, use an extruder with an expansion temperature of 140℃ and a main extruder speed of 135rpm to make rice flour strips. Finally, grind the strips into fine powder.

[0156] Alcohol washing and impurity removal: Mix 80g of the above fine powder with 400ml of 50% ethanol solution for 10h, then sonicate for 1h, and then filter to obtain solids. Mix the solids with 90% ethanol-methanol solution at a ratio of 1:2 and stir for 1h, then filter out the solids to obtain solids. Then desolvate the solids with nitrogen gas, and finally pass them through a 60-mesh sieve to obtain extruded and puffed alcohol-washed rice flour A.

[0157] Mix 25g of extruded and puffed rice flour A with 475g of commercial fried chicken powder A evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the coating residue removal rate.

[0158] Comparative Example 2:

[0159] Mix 150g of rice flour with 1000g of water to form a 15% paste. Then, use an extruder with an expansion temperature of 180℃ and a main extruder speed of 135rpm to make rice flour strips. Finally, grind the strips into fine powder.

[0160] Alcohol washing and impurity removal: Mix 80g of the above fine powder with 400ml of 50% ethanol solution for 10h, then sonicate for 1h, and then filter to obtain solids. Mix the solids with 90% ethanol-methanol solution at a ratio of 1:2 and stir for 1h, then filter out the solids to obtain solids. Then desolvate the solids with nitrogen gas, and finally pass them through a 60-mesh sieve to obtain extruded and puffed alcohol-washed rice flour B.

[0161] Mix 25g of extruded and puffed rice flour B with 475g of commercial fried chicken powder A evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the coating residue removal rate.

[0162] Comparative Example 3: Mix 100g of rice product sample 1 with 400g of commercial fried chicken powder A evenly, coat 3 marinated chicken wings with the powder, and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0163] Comparative Example 4: Ten marinated chicken wings were coated with commercial fried chicken powder A, and the total mass after coating was recorded. Then, three batches of chicken wings were fried in succession. After the experiment, the oil and residue in the beaker were separated, and the coating residue removal rate was measured.

[0164] Comparative Example 5: Mix 25g of rice flour with 475g of commercial fried chicken powder A evenly, coat 3 marinated chicken wings with the powder, and record the total mass after coating. Then, conduct 3 consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder coating residue removal rate.

[0165] Comparative Example 6: 150g of wheat flour was mixed with 1000g of water to form a 15% paste. The paste was then passed through an extruder at a puffing temperature of 140℃ and a main extruder speed of 135rpm to form wheat flour strips. The strips were then ground into powder and passed through a 60-mesh sieve to obtain a puffed wheat flour sample.

[0166] 25g of puffed wheat flour sample was mixed evenly with 475g of commercial fried chicken powder A. Three marinated chicken wings were coated with the powder, and the total mass after coating was recorded. Then, three batches of chicken wings were fried in succession. After the experiment, the oil and residue in the beaker were separated, and the powder residue removal rate was measured.

[0167] Comparative Example 7: Three marinated chicken wings were coated with commercial fried chicken powder B, and the total mass after coating was recorded. Then, three batches of chicken wings were fried in succession. After the experiment, the oil and residue in the beaker were separated, and the coating residue rate was measured.

[0168] Comparative Example 8:

[0169] Heat treatment: Prepare a suspension by mixing 200g of glutinous rice flour (the glutinous rice has an amylose content of 2.5%) with 200g of pure water. Then, pour 4kg of soybean oil into a wok and heat it to 190℃. Divide the 400g suspension into 8 batches, fry 50g of each batch for 3 minutes. After frying, remove the solid fried food, which is solid I.

[0170] Deoiling: The above solids I are filtered to separate the oil and solid parts; the solid part is soaked in petroleum ether for 12 hours, and then filtered to separate the liquid and solid; the solid is purged with nitrogen, then crushed, and then subjected to a second oil extraction with petroleum ether for 1 hour to obtain deoiled solids II.

[0171] Alcohol washing: The deoiled solids II were mixed with 30% ethanol solution at a ratio of 1:5 for 10 hours, then sonicated for 1 hour, and then filtered to obtain alcohol-washed solids III.

[0172] Impurity removal: Mix the alcohol-washed solid III with 80% ethanol-methanol solution at a mass ratio of 2 and stir for 1 hour. Then filter out the solid. After nitrogen blowing and crushing, the solid is passed through a 60-mesh sieve. The material passing through the sieve is rice product sample 12.

[0173] Mix 25g of rice product sample 12 with 475g of commercial fried chicken powder B evenly. Coat three marinated chicken wings with the powder and record the total mass after coating. Then, conduct three consecutive batches of chicken wing frying experiments. After the experiment, separate the oil and residue in the beaker and determine the powder residue removal rate.

[0174] Table 1 shows the flaking rate data of the breading samples from Examples 1-5, Examples 11-15, and Comparative Examples 1-8. As can be seen from the table, in Examples 1-4, adding the rice product sample 1 prepared according to the present invention to commercial fried chicken powder A resulted in a lower flaking rate compared to the commercial fried chicken powder A in Comparative Example 4. In Comparative Example 5, directly adding untreated indica rice flour to the breading did not improve the flaking problem. Furthermore, Comparative Example 6 shows that adding puffed wheat flour to the breading also failed to significantly improve the flaking problem. Comparative Examples 1-2 show that when extrusion puffing was used instead of the frying-type heat treatment of the present invention, and the rice product sample obtained by alcohol washing was added to commercial fried chicken powder A, the flaking problem was not significantly improved. Additionally, Examples 1-4 and Comparative Example 3 show that the amount of rice product sample added affects the flaking effect; adding 20% ​​rice product sample to the breading did not improve the flaking effect, while adding amounts in the range of 2%-15% significantly improved the flaking effect. The rice product samples 8-10 prepared in Examples 11-13, when added to commercial fried chicken powder B, also showed a lower crumb rate compared to the commercial fried chicken powder B in Comparative Example 7.

[0175] Table 1. Residue rate of breaded samples from Examples 1-5, Examples 11-15, and Comparative Examples 1-8

[0176]

[0177]

[0178] Table 2 shows the residue removal rate data of the breading samples in Examples 1 and 6-10. The table shows that the amylose content of the raw rice flour affects the residue removal effect. In Example 9, the amylose content of the raw rice flour was 2.5%, and the prepared rice product sample 6 was mixed with commercial fried chicken powder A at a ratio of 5:95. Compared with 100% commercial fried chicken powder A in Comparative Example 3, the residue removal rate was lower. In Examples 1 and 6-7, the amylose content of the raw rice flour ranged from 16.5% to 23.1%, and compared with 100% commercial fried chicken powder A in Comparative Example 3, the residue removal rate was significantly lower, significantly improving the residue removal problem.

[0179] Table 2 shows the flaking rate of the breaded samples from Examples 1 and 6-10.

[0180]

[0181] From the instruction manual Figure 1 and attached Figure 2 As can be seen, the fried chicken wings prepared in Examples 1-3 have more and more uniform scales on their surface compared to the fried chicken wings in Comparative Examples 5-6. This indicates that using the coating powder containing the rice product of the present invention can make the scales on the surface of the fried chicken wings more obvious and the appearance more uniform.

[0182] The above description is merely a preferred embodiment of the present invention and is not intended to limit the scope of the substantive technical content of the present invention. The substantive technical content of the present invention is broadly defined within the scope of the claims. Any technical entity or method completed by others that is completely identical to or an equivalent modification of the claims is considered to be covered within the scope of the claims.

Claims

1. A method for preparing a rice product, characterized in that, The method includes the following steps: (1) Heat treatment: The rice flour raw material is added to the frying oil for heat treatment, and then the oil and solids I are separated; (2) Degreasing: The solid I is soaked in a solvent to remove the oil and grease, and the degreased solid II is obtained.

2. The preparation method according to claim 1, characterized in that, The method has one or more of the following characteristics: The rice flour raw material is a rice flour suspension formed by mixing rice flour with water; preferably, the rice flour content in the rice flour suspension is 15-50% based on the total mass of the rice flour suspension, more preferably 20-30%; The rice flour contains 2.5-30% amylose by weight of the total mass of the rice flour, more preferably 15-25%. In the heat treatment step, the heating temperature is 120-190℃, preferably 150-190℃; and / or, the heating time is 4-15 min, preferably 5-10 min; In the step of removing grease, the soaking time is 8-24 hours, preferably 12-20 hours; and / or, the solvent is selected from one or more of petroleum ether, n-hexane, acetone, ethanol, and ethyl acetate; In the step of removing grease, the degreased solids II are further degreased after being desolventized and pulverized.

3. The preparation method according to claim 1, characterized in that, The method further includes the following steps: (3) Alcohol washing: The deoiled solids II are mixed with an aqueous ethanol solution, then separated to remove the liquid portion, yielding alcohol-washed solids III; and / or (4) Impurity removal: The deoiled solids III are mixed with a short-chain carbon alcohol solution and then separated to remove the liquid portion, thereby obtaining the rice product.

4. The preparation method according to any one of claims 3, characterized in that, The method has one or more of the following characteristics: In the alcohol washing step, the mass percentage concentration of the ethanol solution is 30-80%, more preferably 50-70%; and / or, the ratio of the deoiled solids II to the ethanol solution is 1:(3-10), and the mixing time is 8-15h; In the impurity removal step, the short-chain alcohol is selected from one or more of methanol, ethanol, propanol, and isopropanol; preferably, the short-chain alcohol solution is an ethanol-methanol solution, more preferably, the ethanol-methanol solution has a mass percentage concentration of 70-90%, more preferably 80-90%; After the impurity removal step, the method further includes desolvation and pulverization.

5. A rice product, characterized in that, The rice product is prepared by the method described in any one of claims 1-4.

6. A type of coating powder, characterized in that, The breading comprises rice products prepared by the method of any one of claims 1-4, or rice products as described in claim 5; preferably, the content of the rice products is 2-18% based on the total mass of the breading, more preferably 5-15%.

7. A fried food, characterized in that, It comprises the rice product as described in claim 5 or the breading as described in claim 6, or is made from the rice product as described in claim 5 or the breading as described in claim 6.

8. The fried food as described in claim 7, characterized in that, The fried food is one or more of fried chicken, fried duck, fried fish, and fried pork, preferably fried chicken; more preferably, the fried chicken includes one or more of fried chicken wings, fried chicken legs, fried chicken breast, fried chicken cutlets, and fried chicken pieces; more preferably, it is fried chicken wings or fried chicken cutlets.

9. A method for reducing crumbs when frying food, characterized in that, The fried food in the method comprises the coating powder of claim 6, or the fried food is made from the coating powder of claim 6; preferably, the fried food is fried chicken.

10. The fried food as described in claim 9, characterized in that, The content of the rice product is 2-18%, preferably 5-15%, based on the total mass of the breading.

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