Rice flour dough puffing and pulverizing product and coating material for fried food

Abstract

The present invention relates to a rice flour dough puffed and pulverized product and a coating material for deep-fried food containing 5 to 70 mass% of the rice flour dough puffed and pulverized product. The rice flour dough puffed and pulverized product is obtained by pulverizing a puffed product of a rice flour dough containing 70 mass% or more of rice flour in a raw material powder, and satisfies the following particle size distribution. (Particle size distribution) The content of a fraction of 1 mm or less is 20 mass% or less, the content of a fraction of more than 1 mm and 1.41 mm or less is 3 to 60 mass%, the content of a fraction of more than 1.41 mm and 3.35 mm or less is 40 to 90 mass%, and the content of a fraction of more than 3.35 mm is 30 mass% or less.

Description

Technical Field

[0001] This invention relates to puffed rice flour dough and a coating material for fried foods containing the same. Background Technology

[0002] Fried foods are those obtained by frying ingredients in hot oil. Fried foods include plain fried foods (made by directly frying ingredients), fried foods (made by coating ingredients with a batter before frying), dry-fried foods, tempura, fried pies, etc. Batter materials are broadly divided into liquid types (also called batter-based) used to immerse or coat ingredients, and powdered or granular types (also called dusting powder; such as dusting powder or coating powder) used to coat ingredients, but the latter is easier to use. Besides the risk of accidents due to the use of high-temperature oil, cooking fried foods also involves the problem of oil splattering and the difficulty of cleaning. Small oil tanks equipped with thermometers for temperature control and various pre-packaged batter materials for frying are available on the market, and research has been conducted to simplify the cooking of fried foods. Nevertheless, cooking fried foods still requires effort in preparation and post-processing, so there is still a tendency to avoid it.

[0003] In recent years, with the trend towards individual meals and dietary diversification, a wide variety of pre-cooked foods have been widely sold in restaurants, convenience stores, and other establishments. Fried foods, in particular, can be sold immediately after cooking, and as mentioned above, the preparation of fried foods is complex, leading to a growing market for pre-cooked fried foods. However, fried foods are treated with high-temperature oil, resulting in moisture evaporation and a crispy texture. When fried foods are packaged or displayed in insulated containers, this crispness tends to diminish over time.

[0004] Instead of using powdered raw materials such as wheat flour and starch, which are commonly used as coating materials for fried foods, puffed materials can impart a crispy texture to fried foods due to the disintegration of the puffed material. For example, Patent Document 1 describes a puffed food material manufactured by extruding, drying, and pulverizing dough obtained from a mixture containing 40-70% refined gluten protein and 30-60% starch with a branched-chain starch to amylose ratio of 8:1-25:1. Furthermore, the material is described as having excellent crispness and moisture resistance. Patent Document 2 describes a method for producing a coating material for fried foods by puffing raw materials containing grain flour and / or grain pulverizers, followed by crushing using a pressing device to obtain pulverized grain puffed material with a length diameter less than 1.18 mm and a pulverized content of 50% or less by mass. This coating material also prevents the flying of fine powder, malfunction of the coating device, and hygiene problems during the coating process, resulting in a good yield of the coating material. Patent document 3 describes a semi-expanded coating material for fried foods, which is an extruded molded product containing flour, starch and sugar as a raw material for coating materials. In addition, it describes that by using it, the texture can be maintained even after long-term storage at room temperature or in the form of a heater shell.

[0005] Existing technical documents Patent documents Patent Document 1: Description of European Patent No. 565386 Patent Document 2: Japanese Patent Application Publication No. 2012-39896 Patent Document 3: Japanese Patent Application Publication No. 2021-158987 Summary of the Invention

[0006] However, even with the technologies described in Patent Documents 1-3, there is still room for improvement in the texture of fried foods when stored after frying. Therefore, the object of the present invention is to provide a coating material for fried foods that, even when stored at room temperature or in a heated storage room after frying, shows almost no reduction in the crispness of the coating, thus enabling the production of fried foods with good texture.

[0007] This invention provides a rice flour dough puffed pulverizer, which is a rice flour dough puffed pulverizer made by pulverizing the puffed rice flour dough, and it meets the following particle size distribution, wherein the rice flour dough contains more than 70% by mass of rice flour in its raw material powder.

[0008] (Particle size distribution) The content of fractions smaller than 1mm is less than 20% by mass. The content of fractions exceeding 1 mm but less than 1.41 mm is 3-60% by mass. The content of fractions exceeding 1.41 mm but below 3.35 mm is 40-90% by mass. The content of fractions larger than 3.35 mm is less than 30% by mass. In addition, the present invention provides a coating material for fried foods, which contains 5 to 70% by mass of the aforementioned rice flour dough puffed and crushed material.

[0009] In addition, the present invention provides a method for manufacturing fried food, which includes attaching the fried food coating material to the ingredients and frying them. Detailed Implementation

[0010] The rice flour dough puffed and pulverized material of the present invention (hereinafter sometimes simply referred to as "puffed and pulverized material") is obtained by puffing and pulverizing dough (i.e. rice flour dough) with rice flour as the main raw material, and is suitable for use as a coating material for fried foods.

[0011] The rice flour dough is made by mixing a raw material powder containing rice flour with an aqueous liquid to form a dough. The rice flour in the raw material powder only needs to be suitable for food use; examples include rice flour obtained by grinding japonica or glutinous rice from indica rice varieties, and rice flour obtained by grinding japonica or glutinous rice from japonica rice varieties. Any one of these rice flours can be used alone, or any two or more can be used in combination.

[0012] When using rice flour derived from japonica rice, the resulting puffed and ground product is less sticky compared to rice flour derived from glutinous rice, and is therefore preferred. The amount of rice flour derived from japonica rice is preferably 70% or more of the total mass of rice flour used in the rice flour dough, and the more the better. The most preferred method is for all the rice flour to be derived from japonica rice.

[0013] Furthermore, compared to using materials derived from japonica rice, the resulting puffed and pulverized material exhibits less stickiness, which is therefore preferable. The amount of rice flour derived from indica rice is preferably 70% or more of the total mass of rice flour used in the rice flour dough; the higher the amount, the better. Most preferably, the entire amount of rice flour is derived from indica rice.

[0014] From the viewpoint of reliably achieving the effect of reducing the stickiness of the obtained puffed and crushed material, the rice flour used in the above-mentioned rice flour dough is particularly preferably rice flour derived from indica rice, more preferably rice flour derived from japonica rice derived from indica rice, and most preferably rice flour composed solely of japonica rice derived from indica rice.

[0015] The rice flour used to achieve the effects of this invention can be rice flour that has undergone heat treatment such as wet heat treatment. However, if it is untreated (so-called raw) rice flour, the brittleness of the coating of fried food will be enhanced, and the crispiness will be more obvious, so it is preferred. When using heat-treated rice flour, the amount of heat-treated rice flour used is preferably 0 to 10% by mass of the total mass of rice flour contained in the raw material powder.

[0016] Regarding the aforementioned rice flour dough, the content of rice flour in the raw material powder is 70% by mass or more, preferably 75% by mass or more, more preferably 80% by mass or more, and even more preferably 82% by mass or more. The higher the content of rice flour in the raw material powder of the rice flour dough, the more preferred, with 100% by mass being the most preferred.

[0017] The raw material powder may contain other materials besides rice flour. There are no particular restrictions on these other materials, as long as they are powdery or granular and do not hinder the formation of the rice flour dough. Examples include cereal flours other than rice flour; starches; proteins; sugars, lipids, dietary fiber, thickeners, spices, seasonings, colorings, and flavorings; any one of these can be used alone or in combination of any two or more. The total content of other materials in the raw material powder is preferably 30% by mass or less, more preferably 25% by mass or less.

[0018] The rice flour dough can be prepared by adding an aqueous liquid to the raw material powder. The aqueous liquid can be any edible aqueous liquid without particular restriction, such as clean water, well water, ion-exchanged water, distilled water, acidic water, or alkaline water. The amount of the aqueous liquid used is preferably 10 to 40 parts by weight relative to 100 parts by weight of the raw material powder, more preferably 15 to 30 parts by weight. The order of adding the raw material powder and the aqueous liquid is not particularly restricted. The raw material powder can be pre-mixed, and the aqueous liquid can be added while kneading to form the dough. Alternatively, the raw material powder can be added sequentially to the aqueous liquid while kneading to form the dough. The methods of adding and kneading are also not particularly restricted and can be performed using conventional methods.

[0019] The above-mentioned raw material powders are usually in powder or granule form at room temperature and pressure, with a moisture content of about 10-15% by mass. The mixed raw material powders can be stored in containers or other containers, and a portion can be taken out for the preparation of rice flour dough when needed.

[0020] The puffed product of the rice flour dough can be prepared by puffing the rice flour dough. Puffing is a process that causes the dough to expand by inflating the air within it, resulting in a puffed product with a volume increase compared to the dough before puffing. As a method for puffing the rice flour dough, any puffing method applicable to food can be used without particular limitation. However, puffing caused by chemical reactions or fermentation sometimes has byproducts that hinder the effectiveness of the invention, and therefore is not preferred. In this invention, puffing is preferably performed by expansion caused by heating, expansion caused by decompression, or a combination thereof.

[0021] In the puffing process that accompanies the expansion caused by the above heating, for example, by heating means such as oven heating or iron plate heating, the above rice flour dough is heated at a product temperature of about 100~160°C for about 3 minutes to 60 minutes, so that it expands to a volume preferably 1.5 to 4 times, more preferably 2 to 3.5 times, and then the heating is stopped.

[0022] Alternatively, as a puffing process that accompanies the expansion caused by the aforementioned decompression, one could seal the rice flour dough in a container capable of rapid decompression. However, this method involves decompression at low temperatures, which can sometimes hinder puffing. Therefore, as a puffing process that accompanies the expansion caused by decompression, it is preferable to seal the rice flour dough in a pressurizable container, apply pressure, and then immediately open the container to create a decompression state. Examples of apparatus for performing such puffing include cereal expanders and extruders. Using such an apparatus, the puffing of the rice flour dough can be performed at a preferred internal temperature of 50–160°C, more preferably 60–120°C.

[0023] Next, the puffed rice flour dough obtained as described above is pulverized to produce a pulverized product. This pulverization process can be performed using a pulverizing device suitable for food processing. As such a pulverizing device, in addition to various pulverizers such as wet pulverizers like ball mills, hammer mills, impact pulverizers like pin mills, blade pulverizers, and air jet mills, a mixer or similar device can also be used, as long as it can pulverize the puffed rice flour dough. One or more of these pulverizing devices can be used alone or in combination for the pulverization process.

[0024] Furthermore, if necessary, before pulverizing, the puffed rice flour dough can be cut into coarse particles using a slicer, cutter, or other cutting machine, and dried until the moisture content is 5-15% by mass. This drying operation can also be performed after pulverizing. The puffed rice flour dough pulverized by the present invention is preferably 10-15% by mass under equilibrium conditions at room temperature and pressure.

[0025] The pulverized material obtained above is graded as needed, thereby granulating it to meet the specific particle size distribution of the present invention, and thus producing the puffed rice flour dough pulverized material of the present invention. This will be further explained below.

[0026] The expanded pulverized material of the present invention satisfies the following particle size distribution.

[0027] That is, the content of fractions smaller than 1 mm is 20% by mass or less, preferably 15% by mass or less, and more preferably 10% by mass or less.

[0028] In addition, the content of fractions exceeding 1 mm and less than 1.41 mm is 3 to 60% by mass, preferably 15 to 55% by mass, and more preferably 20 to 50% by mass.

[0029] In addition, the content of fractions exceeding 1.41 mm and less than 3.35 mm is 40 to 90% by mass, preferably 45 to 85% by mass, and more preferably 50 to 80% by mass.

[0030] In addition, the content of fractions exceeding 3.35 mm is 30% by mass or less, preferably 25% by mass or less, and more preferably 20% by mass or less.

[0031] The puffed powder of the present invention has such a range of particle size distribution that the texture of the coating for fried foods obtained by using the puffed powder is improved.

[0032] If the pulverized material obtained through the above pulverization process itself meets the above particle size distribution, then grading and granulation are not necessary; however, this situation is rare in practice. Therefore, in order to meet the above particle size distribution, the pulverized material can be graded and granulated, for example, as described below.

[0033] First, the aforementioned pulverized material is graded into four grades: grades smaller than 1 mm, grades larger than 1 mm but smaller than 1.41 mm, grades larger than 1.41 mm but smaller than 3.35 mm, and grades larger than 3.35 mm. Grading can be performed using a classifier, sieve, etc.

[0034] Next, in order to satisfy the above particle size distribution, the necessary amount is measured from each of the four fractions obtained, and they are mixed together, thereby obtaining the puffed pulverized material of the present invention that satisfies the above particle size distribution.

[0035] Furthermore, the puffed powder of the present invention preferably has a volumetric specific gravity of 0.1 to 0.4 g / mL. The volumetric specific gravity of the puffed powder of the present invention refers to its bulk density, specifically, it is a value calculated according to the following method for determining volumetric specific gravity. The volumetric specific gravity of the puffed powder of the present invention is preferably 0.13 to 0.35 g / mL, more preferably 0.15 to 0.30 g / mL. When the volumetric specific gravity of the puffed powder of the present invention is within this range, the texture of the fried food coating obtained using this puffed powder is further improved.

[0036] [Method for determining specific gravity by volume] In a 100mL container, the desired puffed powder is filled without compressing its volume through tapping, pressing, or shaking. The top is leveled as needed, and 100mL is accurately measured. The mass of this 100mL puffed powder is then determined. The result is divided by 100, and the mass of each mL of puffed powder is taken as the volumetric density.

[0037] The volumetric density of the puffed material of the present invention can be adjusted by changing the conditions during the puffing process. For example, when using an extruder for puffing, reducing the screw speed of the extruder lowers the pressure applied to the dough, resulting in a relatively higher volumetric density; conversely, increasing the screw speed increases the pressure applied to the dough, resulting in a relatively lower volumetric density. Furthermore, when preparing the rice flour dough, using a large amount of aqueous liquid relative to the raw material powder and thus lowering the temperature during puffing results in a relatively higher volumetric density; conversely, using a small amount of aqueous liquid and thus increasing the temperature during puffing results in a relatively lower volumetric density. When using an extruder, a twin-shaft extruder can puff dough with a wide range of moisture content compared to a single-shaft extruder; therefore, using a twin-shaft extruder makes volumetric density adjustment easier and is useful. In other words, the puffed rice flour dough is preferably produced by puffing the rice flour dough using a twin-shaft extruder. In addition, when using an extruder, it is preferable to equip the outlet with a cutter to cut the extruded puffed material into lengths of several millimeters to several centimeters, which makes subsequent crushing easier.

[0038] The puffed powder of the present invention can be used as a material in various foods, and is particularly suitable as a coating material for fried foods, either alone or in a composition made by mixing it with other materials (hereinafter, the coating material for fried foods containing the puffed powder of the present invention is referred to as "the coating material for fried foods of the present invention"). The content of the puffed powder of the present invention in the coating material for fried foods of the present invention can vary depending on the type of fried food made using the coating material. The content of the puffed powder of the present invention in the coating material for fried foods of the present invention is not particularly limited, but is preferably 5% by mass or more, more preferably 7% by mass or more, further preferably 10% by mass or more, and preferably 70% by mass or less, more preferably 50% by mass or less, and further preferably 35% by mass or less. For example, the content of the puffed powder of the present invention in the coating material for fried foods of the present invention is preferably 5 to 70% by mass, more preferably 7 to 50% by mass, and further preferably 10 to 35% by mass in the total mass of the coating material. The coating material for fried foods of the present invention can be 100% by mass of the puffed powder of the present invention.

[0039] Other materials that can be included in the coating material for fried foods of the present invention, besides the puffed and pulverized material of the present invention, can be materials that are generally available in the coating material for fried foods without particular limitation. Examples of other materials include cereal flours such as wheat flour and rice flour (unpuffed); unprocessed starches such as corn starch and potato starch and their processed forms; sugars; proteins such as protein powder; wheat flour dough pulverizers such as bread flour; dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, flavorings, etc., and any one of them can be used alone or in combination of any two or more.

[0040] The coating material for fried foods of the present invention can be prepared by mixing the puffed powder of the present invention with other materials as needed. Generally, from the viewpoint of flavor and texture, the coating material for fried foods of the present invention preferably contains, in addition to the puffed powder of the present invention, one or more materials selected from cereal flours, starches, sugars, oils, and emulsifiers. The coating material for fried foods of the present invention is usually in powder or granule form at room temperature and pressure.

[0041] The types of fried foods made using the coating material for fried foods of the present invention are not particularly limited, and examples include dry-fried foods, fried dishes, fried chicken, etc. The coating material for fried foods of the present invention is particularly suitable for dry-fried foods.

[0042] The coating material for fried foods of the present invention can be sprinkled onto food in powder or granular form to adhere to it, and can be used as a so-called powder-type coating material (e.g., dusting powder or coating powder), or it can be used in conjunction with a batter. The batter can be prepared by dissolving or dispersing cereal flours or the like in an aqueous liquid such as water using conventional methods. After the batter is applied to the food, the coating material for fried foods of the present invention can be further applied.

[0043] As an example, the following are preferred compositions of the coating material for fried foods of the present invention when it is a powder-based coating material for dry-fried foods.

[0044] (Preferred composition example) The puffed pulverized material of the present invention is 10-35% by mass. Cereal flour (preferably thin wheat flour) 30-50% by weight Starch (preferably corn starch) 15~35% by mass Other ingredients 0-15% by mass By attaching the coating material for fried food of the present invention to the food ingredients and frying them, fried food can be manufactured.

[0045] As the ingredient to which the coating material for fried foods of the present invention adheres, ingredients commonly used in fried foods can be used without particular limitation. Examples of ingredients include, but are not limited to, meats such as chicken and pork, fish, squid, octopus, shellfish, vegetables, and mushrooms. The size of the ingredients is not particularly limited, and the ingredients can also be pre-seasoned.

[0046] The operation of attaching the coating material for fried food of the present invention to the food can be performed in accordance with the general operation for attaching coating material to food. For example, when the coating material for fried food of the present invention is sprinkled on the food as a dusting powder or coating powder to attach it, the coating material for fried food of the present invention can be attached to the food by any of the following operations: 1) sprinkling dusting powder or coating powder from above the food, 2) putting the dusting powder or coating powder and the food into a bag and shaking it with the opening of the bag closed, 3) spreading the dusting powder or coating powder on a relatively wide container such as a plate and rolling the food on it or pressing the food onto the dusting powder or coating powder.

[0047] The coating material for fried foods of the present invention can adhere to a portion of the surface of the food ingredient, but from the viewpoint of obtaining fried foods with good texture, it is preferable to adhere to the entire surface of the food ingredient. The amount of the coating material for fried foods of the present invention adhering to the food ingredient is preferably 1 to 50 parts by weight, more preferably 3 to 30 parts by weight, relative to 100 parts by weight of the food ingredient.

[0048] Furthermore, fried foods can be obtained by frying the food ingredients coated with the coating material for fried foods of the present invention (hereinafter also referred to as "raw materials for fried foods"). These raw materials for fried foods can be fried immediately after preparation, or they can be fried after being refrigerated or frozen. Frying can be carried out using conventional methods, such as deep frying or pan-frying in a small amount of oil.

[0049] Furthermore, the puffed powder of the present invention has a crispy texture, and this texture does not easily diminish over time. Besides the coating materials for fried foods described above, it can also be used. For example, by mixing the puffed powder of the present invention into food dough and then cooking or baking the dough, a crispy texture can be imparted to the resulting food. Additionally, by adhering the puffed powder of the present invention to the surface of food ingredients before baking, a crispy texture can be imparted to baked foods. Furthermore, the puffed powder of the present invention can also be used as a topping material for food, giving the food a coarse texture.

[0050] In these applications, the puffed powder of the present invention can be used alone or mixed with any other materials to form a composition. The type and amount of any other materials can be appropriately determined according to the application method; for example, it can be selected from other materials listed as suitable for use as coating materials for fried foods according to the present invention.

[0051] The present invention can be described, for example, as follows.

[0052] <1> A rice flour dough puffing powder, which is a rice flour dough puffing powder obtained by pulverizing the puffed rice flour dough, has the following particle size distribution, wherein the rice flour dough contains more than 70% by mass of rice flour in its raw material powder.

[0053] (Particle size distribution) The content of fractions smaller than 1mm is less than 20% by mass. The content of fractions exceeding 1 mm but below 1.41 mm is 3-60% by mass. The content of fractions exceeding 1.41 mm but below 3.35 mm is 40-90% by mass. The content of fractions larger than 3.35 mm is less than 30% by mass.

[0054] <2> According to the above <1> The rice flour dough puffed and pulverized material, wherein the rice flour comprises rice flour derived from indica rice varieties.

[0055] <3> According to the above <1> or <2> The rice flour dough puffed and pulverized material is obtained by puffing the rice flour dough using a twin-screw extruder.

[0056] <4> According to the above <1> ~ <3> The puffed rice flour dough powder described in any one of the above methods has a volumetric specific gravity of 0.1~0.4 g / mL.

[0057] <5> A coating material for fried foods, comprising 5-70% by mass of the above-mentioned... <1> ~ <4> The rice flour dough puffing and pulverizing product as described in any one of the above.

[0058] <6> A method for manufacturing fried food, comprising the above-mentioned... <5> The aforementioned coating material for fried foods is applied to the food ingredients and then fried.

[0059] Example The present invention will be described in more detail below with reference to specific embodiments, but the present invention is not limited to these embodiments.

[0060] In the following embodiments, the rice noodles used are those described below.

[0061] • Indica rice flour: Made from indica and japonica rice. • Indica rice flour: Made from glutinous rice grown in indica rice varieties. • Japonica rice flour: This involves processing japonica rice seeds into flour. ·Japonica rice glutinous rice flour: This is made by grinding japonica rice glutinous rice into flour. In addition, in the following examples and comparative examples, the volumetric specific gravity (loose bulk density) of the puffed pulverized material was determined according to the above-described method for determining volumetric specific gravity.

[0062] [Manufacturing Example 1] Manufacturing of puffed shredded materials 1-9 After obtaining the raw material powder for rice flour dough or wheat flour dough according to the formula in Table 1 below, add 30 parts by weight of water to 100 parts by weight of the raw material powder and mix thoroughly to obtain dough. Feed the obtained dough into a twin-screw extruder with a die head having a diameter of 6 mm. Set the temperature inside the extruder to 95°C and extrude to granulate and puff the dough to obtain puffed product. Cut the puffed product obtained by extrusion granulation into pieces approximately 2 cm in length, and then cut them into coarse particles with a maximum diameter of approximately 5 mm using a cutting machine with rotating teeth. Dry the cut puffed product with air at 50°C until the moisture content reaches 13% by weight. Grind the dried product using a mixer. Using sieves with apertures of 1.00 mm, 1.41 mm, and 3.35 mm, sieve the obtained pulverized product into four grades: less than 1 mm, more than 1 mm but less than 1.41 mm, more than 1.41 mm but less than 3.35 mm, and more than 3.35 mm. The four fractions were mixed in the mass ratios described in Table 1 (i.e., in a manner that satisfies the particle size distribution described in Table 1) to obtain the puffed pulverized materials of each example and comparative example. The volumetric specific gravity of each obtained puffed pulverized material was measured. The results are shown in Table 1.

[0063] In addition, to confirm this, the puffed pulverized materials of each embodiment and comparative example after mixing the four fractions were sieved using sieves with mesh sizes of 1.00 mm, 1.41 mm, and 3.35 mm to form four fractions: fractions smaller than 1 mm, fractions larger than 1 mm but smaller than 1.41 mm, fractions larger than 1.41 mm but smaller than 3.35 mm, and fractions larger than 3.35 mm. As a result, the mass ratio of each fraction was the same as the mass ratio during mixing.

[0064] [Examples 1-8, Comparative Examples 1-2] Prepare a coating material for fried foods by mixing puffed powder and other materials according to the composition of the coating material in Table 2.

[0065] Cut chicken thigh meat into 30g pieces. Pre-season each piece with a seasoning liquid (a mixture of soy sauce, wine, and ginger juice). Sprinkle 6g of the batter for frying over each chicken thigh piece, ensuring it adheres well, to create the raw material for frying. Fry this raw material in salad oil heated to 170°C for 3 minutes and 30 seconds to make fried chicken nuggets.

[0066] Ten professional judges tasted the freshly made fried chicken nuggets and evaluated their texture according to the following criteria. Additionally, the fried chicken nuggets were stored at 60°C for six hours, and their texture was evaluated similarly. These evaluation results are presented as the average score of the ten judges in Table 2.

[0067] In addition, as a reference example, fried chicken nuggets were manufactured in the same manner as described above, using a coating material for fried foods made only of thin wheat flour, and the evaluation results are also shown in Table 2.

[0068] <Evaluation Criteria> (Taste) 5: The batter is very crisp and extremely good.

[0069] 4: The batter is crisp and crunchy, which is good.

[0070] 3: The dough should be slightly sticky or slightly soft, but feel crunchy, which is within the acceptable range.

[0071] 2: The dough is sticky or soft, lacking crispness, which is undesirable.

[0072] 1: The dough is very sticky or very soft, and you can't feel any crispness. This is extremely bad.

[0073] The reference example of fried chicken nuggets made with a standard thin wheat flour coating material had a crispy texture immediately after production, but lost its crispness after being stored for 6 hours. The same was true for the comparative example of fried chicken nuggets using a coating material for fried foods containing wheat flour dough puffing powder.

[0074] On the other hand, the fried chicken nuggets using the batter material for fried foods containing the puffed rice flour dough of the present invention exhibit a good crispiness not only immediately after manufacture but also after being stored for 6 hours. Among them, Examples 1, 2, 3, 5, 6 and 8, which use rice flour derived from indica rice, are excellent, and Examples 1, 2, 5 and 8, which use rice flour derived from japonica rice, are particularly excellent.

[0075] [Manufacturing Example 2] Manufacturing of puffed granules 10-16 Except for changing the mass ratio of each fraction when mixing the four fractions obtained by sieving as shown in Table 3, puffed powders 9 to 15 were manufactured in the same manner as the puffed powder 1 of Manufacturing Example 1. In addition, the data of puffed powder 1 are disclosed again in Table 3.

[0076] [Examples 9-13, Comparative Examples 3-4] A batter for fried foods was prepared according to the batter composition in Table 4. Fried chicken nuggets were manufactured in the same manner as in Example 1, and their texture was evaluated. The evaluation results are shown in Table 4. In addition, the results of Example 1 are also recorded again in Table 4.

[0077] [Manufacturing Example 3] Manufacturing of Extruded Shredded Materials 17-24 Except for adjusting the amount of aqueous liquid added when preparing the rice flour dough to achieve the volumetric specific gravity shown in Table 5, puffed powders 16-23 were manufactured in the same manner as puffed powder 1 in Manufacturing Example 1. Furthermore, the data for puffed powder 1 are again recorded in Table 5.

[0078] [Examples 14-21] A batter for fried foods was prepared according to the batter composition in Table 6. Fried chicken nuggets were manufactured in the same manner as in Example 1, and their texture was evaluated. The evaluation results are shown in Table 6. In addition, the results of Example 1 are also recorded again in Table 6.

[0079] [Examples 22-29] Using the puffed powder 1 from Manufacturing Example 1, a batter material for fried foods was prepared according to the batter material composition in Table 7. Fried chicken nuggets were manufactured in the same manner as in Example 1, and their texture was evaluated. The evaluation results are shown in Table 7. In addition, the results of Example 1 are also recorded again in Table 7.

[0080] Industrial availability According to the present invention, a puffed and pulverized rice flour dough suitable for use as a coating material for fried foods can be provided. Fried foods obtained by attaching this puffed and pulverized rice flour dough to food and then frying them exhibit almost no reduction in the crispness of the coating, even when stored at room temperature or in a warm storage room after frying, thus maintaining a good texture.

Claims

1. A rice flour dough puffed and pulverized material, which is obtained by pulverizing puffed rice flour dough, and has the following particle size distribution, wherein the rice flour dough contains more than 70% by mass of rice flour in its raw material powder. (Particle size distribution) The content of fractions smaller than 1mm is less than 20% by mass. The content of fractions exceeding 1 mm but below 1.41 mm is 3-60% by mass. The content of fractions exceeding 1.41 mm but below 3.35 mm is 40-90% by mass. The content of fractions larger than 3.35 mm is less than 30% by mass.

2. The rice flour dough puffed and pulverized material according to claim 1, wherein, The rice noodles contain rice noodles derived from indica rice varieties.

3. The puffed and pulverized rice flour dough according to claim 1 or 2, wherein, The puffed rice flour dough is produced by puffing the rice flour dough using a twin-screw extruder.

4. The rice flour dough puffed and pulverized material according to claim 1 or 2 has a volumetric specific gravity of 0.1~0.4g / mL.

5. A coating material for fried foods, comprising 5-70% by mass of the puffed and pulverized rice flour dough as described in claim 1 or 2.

6. A method for manufacturing fried food, comprising attaching the fried food coating material of claim 5 to the food ingredients and frying them.

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