Breader flour, deep-fried food and production method of deep-fried food

Abstract

To provide a breader flour that can prepare coating of deep-fried food having no glutinousness just after being deep-fried, and retaining texture with soft and good melting feeling in the mouth for a long time, to provide deep-fried food including a coating material prepared from the breader flour, and to provide a production method of the deep-fried food.SOLUTION: A breader flour contains a glutinous wheat flour and a rice flour. A content of the glutinous wheat flour in the breader flour is 1-15 mass%, and a content of the rice flour in the breader flour is 5-15 mass%. Deep-fried food includes a coating material prepared from the breader flour. A production method of the deep-fried food includes a deep-frying step of deep-frying ingredients adhered with the breader flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to breading flour, fried foods, and methods for producing fried foods. [Background technology]

[0002] Deep-fried foods are widely available commercially, prepared by covering meat, fish, or other ingredients with flour, batter, breading powder, or the like and deep-frying them. Depending on the type of fried food, some are covered with just flour, some with both flour and batter, and some with both flour, batter, and breading powder. Patent Document 1 discloses a deep-fried food coating material that contains flour, a batter mix, and a breading mix, in which the flour contains breadcrumbs and at least one of the batter mix and breading mix contains non-glutinous rice flour with an average particle size of 70 μm or less. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2020-178639 Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, there has been a demand for deep-fried foods with a coating that maintains a soft, melt-in-the-mouth texture for a long period of time without sticking immediately after frying.

[0005] The problem to be solved by the present invention is to provide a breading flour capable of preparing a batter for deep-fried foods that maintains a soft, melt-in-the-mouth texture for a long period of time without stickiness immediately after frying, a deep-fried food provided with a batter material prepared from the breading flour, and a method for producing the deep-fried food. [Means for solving the problem]

[0006] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that breading flour containing glutinous wheat flour and rice flour in a specific range of content can be used to prepare batter for deep-fried foods that maintains a soft, melt-in-the-mouth texture for a long period of time without stickiness immediately after frying. The present invention was completed based on these findings.

[0007] The present invention relates to a breading flour containing glutinous wheat flour and rice flour, wherein the content of the glutinous wheat flour in the breading flour is 1 to 15% by mass and the content of the rice flour in the breading flour is 5 to 15% by mass. The average particle size of the rice flour is preferably 30 to 50 μm. The breader's flour preferably further contains wheat flour.

[0008] The present invention also relates to fried foods provided with a coating material prepared from the breading flour. The fried food is preferably fried chicken or fried chicken.

[0009] The present invention further relates to a method for producing fried foods, which includes a step of frying a filling to which the breading flour is attached. [Effects of the Invention]

[0010] The breading flour of the present invention provides a breading flour that can be used to prepare batter for fried foods that maintains for a long period the soft, melt-in-the-mouth texture that is not sticky immediately after frying.The fried food of the present invention provides a fried food that maintains for a long period the soft, melt-in-the-mouth texture that is not sticky immediately after frying.Furthermore, the method for producing fried foods of the present invention provides a method for producing fried foods that maintains for a long period the soft, melt-in-the-mouth texture that is not sticky immediately after frying. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will now be described in further detail. Unless otherwise specified, the symbol "to" in a numerical range indicates a range from above to below, and both ends of the range are included. Furthermore, when a numerical range is indicated, the upper and lower limits can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0012] <Glutinous wheat flour> The breading flour of the present invention contains glutinous wheat flour. The glutinous wheat flour refers to wheat flour with an amylose content of 10% by mass or less. The amylose content in the glutinous wheat flour is preferably 9% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. The glutinous wheat flour provides the breading flour with the effect of being able to prepare batters for fried foods such as fried chicken that maintain a soft, melt-in-the-mouth texture for a long time without stickiness immediately after frying. The amylose content can be measured based on the Concavanarin A method, for example, using an AMYLOSE / AMYLOPECTIN ASSAY KIT (Megazyme).

[0013] The waxy wheat flour can be easily obtained by milling and separating wheat, which has reduced or eliminated the expression or function of starch synthase due to a mutation (nucleotide deletion or insertion) in the gene encoding the starch synthase, using a known method. Examples of genes encoding starch synthase include, but are not limited to, one or more of the wheat Wx-A1 gene, wheat Wx-B1 gene, and wheat Wx-D1 gene.

[0014] Examples of the glutinous wheat flour include the wheat flour described in JP-A-6-125669. Commercially available glutinous wheat flour can also be used, such as Mochihime (manufactured by Fukin Flour Milling Co., Ltd.) and Kuwana Mochi Wheat Flour (manufactured by Sozaisha).

[0015] The content of the glutinous wheat flour in the breading flour of the present invention is 1 to 15% by mass, preferably 5 to 15% by mass, and more preferably 8 to 12% by mass. Fried foods prepared using breading flour with a glutinous wheat flour content of less than 1% by mass cannot maintain the soft, melt-in-the-mouth texture without stickiness immediately after frying for a long period of time. Fried foods prepared using breading flour with a glutinous wheat flour content of more than 15% by mass have a batter that is too viscous and has a poor texture.

[0016] <Rice flour> The breading flour of the present invention contains rice flour. The rice used as the raw material for the rice flour includes at least one selected from the group consisting of non-glutinous rice and glutinous rice.

[0017] The content of the rice flour in the breading flour of the present invention is 1 to 15% by mass, preferably 5 to 15% by mass, and more preferably 8 to 12% by mass. Deep-fried foods prepared using breading flour with a rice flour content of less than 1% by mass or more than 15% by mass cannot maintain for a long period the soft, melt-in-the-mouth texture that is obtained immediately after frying.

[0018] The average particle size of the rice flour is preferably 30 to 50 μm. When the average particle size of the rice flour is within this range, deep-fried foods prepared using the breading flour of the present invention can maintain for a longer period the soft, melt-in-the-mouth texture that is achieved immediately after frying without stickiness. In the present invention, the "average particle size" of rice flour can be measured, for example, using a particle size distribution analyzer based on the laser diffraction / scattering method (e.g., Microtrac manufactured by Nikkiso Co., Ltd.). In the present invention, the "average particle size" refers to the volume mean diameter [MV].

[0019] <Flour> The breading flour of the present invention may further contain wheat flour. The wheat flour includes at least one selected from the group consisting of soft flour, all-purpose flour, and bread flour. The wheat flour content in the breading flour of the present invention is preferably 40 to 80% by mass, more preferably 50 to 80% by mass, and even more preferably 60 to 80% by mass. When the wheat flour content in the breading flour of the present invention is within the above range, fried foods prepared using the breading flour of the present invention can maintain for a longer period the soft, melt-in-the-mouth texture that is not sticky immediately after frying.

[0020] <Other ingredients> The breading flour of the present invention may contain cereal flour other than the glutinous wheat flour, rice flour, and wheat flour, such as rye flour, barley flour, millet flour, barnyard millet flour, adlay flour, and corn flour. The breading flour of the present invention may also contain starch, such as raw starch, cornstarch, waxy cornstarch, tapioca starch, glutinous rice starch, potato starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, and sago starch, or a modified starch such as these, as long as the starch particle shape is maintained. Examples of processed starches that can be used include modified starches obtained by subjecting raw starch to chemical treatments such as oxidation, esterification, etherification, cross-linking, acid treatment, and alkali treatment, and modified starches obtained by physical treatments such as granulation, moist heat treatment, hot water treatment, bleaching, sterilization, oil and fat processing, heat treatment, pressure treatment, vacuum treatment, milling, powder collision treatment, friction treatment, pulverization, and extrusion. Modified starches that have been subjected to a combination of two or more of these treatments can also be used. Each of the chemical and physical treatments may be applied to starch that has already been subjected to at least one of physical processing and enzymatic treatment. Furthermore, each of the chemical and physical treatments may be applied to starch that has not yet been subjected to at least one of physical processing and enzymatic treatment. An example of such modified starch is oxidized cornstarch. In the present invention, at least one of the above starches may be used.

[0021] The breading flour of the present invention may further contain the same ingredients as conventional breading flours, i.e., the breading flour of the present invention may contain at least one of seasonings, spices, sugars, calcium, thickeners, dispersants, colorants, and oils and fats.

[0022] Examples of the seasoning include sugar, salt, pepper, soy sauce, miso, mirin, sake, and monosodium glutamate. Examples of the spices include pepper, chili pepper, nutmeg, garlic, basil, and cumin. Examples of the sugars include glucose, fructose, sucrose, maltose, trehalose, xylose, and xylitol. Examples of the thickener include guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, xanthan gum, pullulan, tamarind seed gum, and psyllium seed gum. Examples of the dispersant include silicon dioxide powder.

[0023] Examples of the oils and fats include vegetable oils such as soybean oil, high oleic acid soybean oil, sunflower oil, high oleic acid sunflower oil, rapeseed oil, high oleic acid rapeseed oil, sesame oil, olive oil, corn oil, palm oil, palm kernel oil, rice bran oil, cottonseed oil, safflower oil, high oleic acid safflower oil, kapok oil, coconut oil, linseed oil, perilla oil, shiso oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, almond oil, cashew nut oil, pumpkin seed oil, walnut oil, apricot oil, camellia oil, tea seed oil, mustard oil, wheat germ oil, borage oil, avocado oil, kaya oil, and algae oil; animal oils and fats such as beef tallow, lard, fish oil, and whale oil; and processed oils and fats obtained by subjecting these oils and fats to processing such as fractionation, hydrogenation, and interesterification.

[0024] <How to make fried food> The method for producing fried foods of the present invention includes a frying step of frying a filling to which the breading flour of the present invention is attached.

[0025] The fried food is not particularly limited, but examples thereof include seafood such as shrimp, squid, horse mackerel, sardine, etc., meat such as pork, chicken, beef, etc., vegetables such as sweet potato, potato, pumpkin, onion, burdock, etc., mushrooms such as shiitake mushroom, maitake mushroom, shimeji mushroom, etc. A preferred fried food is fried chicken or fried chicken. [Example]

[0026] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0027] In the Examples and Comparative Examples, the texture of each piece of fried chicken was evaluated as follows immediately after frying and after 4 hours in a heated display cabinet. Ten panelists ate each piece of fried chicken immediately after frying and after it had been left in a heated display cabinet for 4 hours, evaluated the texture according to the following criteria, and calculated the average value. -Evaluation criteria for fried chicken texture- 5: It was crisp and had a pleasant texture. 4: Crisp, crispy, and had a fairly pleasant texture. 3: The texture was neither good nor bad in terms of crispness or crunchiness. 2: The texture was not very crispy and not very crispy, which was somewhat undesirable. 1: The texture was undesirable, with a weak crispiness and lack of bite.

[0028] [Examples 1 to 5 and Comparative Examples 1 to 5] Marinated chicken thighs were prepared by mixing 100 g of chicken thigh meat, 5 g of marinade mix, and 20 g of cold water, and then 4% by mass of tapioca oil-processed starch (K-1, manufactured by Asia Modified Starch Co., Ltd.) was kneaded into the chicken thighs as a dusting agent. 10 to 12 g of batter liquid, prepared by dissolving 100 g of batter mix with the formulation shown in Table 1 in 250 g of cold water, was applied to the chicken thighs with the dusting agent applied, followed by 12 to 14 g of breading powder with the formulation shown in Tables 2 and 3. The chicken thighs with the dusting agent, batter, and breading powder applied were then deep-fried at 175°C for 1 minute and thoroughly cooked at 120°C and 80% MV for 10 minutes. The fully cooked fried chicken was flash-frozen and then deep-fried at 170°C for 60 minutes. The texture of each piece of fried chicken was evaluated immediately after deep-frying and after 4 hours in a heated display cabinet.

[0029] [Table 1]

[0030] [Table 2]

[0031] [Table 3]

[0032] 1): Glycerin fatty acid ester (RIKEMAL AS-505 manufactured by Brenntag Ingredients Public Company Limited) 2): A mixture of guar gum (GUAR GUM 200HV manufactured by Chemenji Gums & Industries) and xanthan gum (GRINSTED Xanthan 80 manufactured by PHU MAI ANH CORPORATION) (mass ratio = 1:1) 3): A mixture of sodium acid pyrophosphate (manufactured by Thai Food and Chemical Co., Ltd.) and sodium bicarbonate (manufactured by Brenntag Ingredients Public Company Ltd.) (mass ratio = 1:1) 4): Paprica oleoresin 80000CU manufactured by Synthite Industries Pvt, Ltd. 5): GRIFFITH FOODS LTD. BLACK PEPPER SEASONING T05802A, Gaban Spice Manufacturing Sdn. Bhd. RED CHILI POWDER 13035S, Gaban Spice Manufacturing Sdn. Bhd. ONION POWDER 14330S (mass ratio = 1:1:1)

[0033] The texture of the fried chicken made using the breading flours of Comparative Examples 1 to 4, which did not contain either glutinous wheat flour or rice flour, and the breading flour of Comparative Example 5, which contained too much glutinous wheat flour, was somewhat favorable immediately after frying, but the texture deteriorated significantly after 4 hours in a heating fixture. On the other hand, the texture of the fried chicken made using the breading flours of Examples 1 to 5 immediately after frying was favorable or somewhat favorable, and the texture did not deteriorate significantly after 4 hours in a heating fixture.

Claims

1. Bread flour, Contains glutinous wheat flour and rice flour, The content of the glutinous wheat flour in the breader flour is 1 to 15% by mass, The breader flour has a rice flour content of 5 to 15% by mass.

2. The breading flour according to claim 1, wherein the rice flour has an average particle size of 30 to 50 μm.

3. 10. The breader's flour of claim 1 further comprising wheat flour.

4. A fried food having a coating material prepared from the breading flour according to any one of claims 1 to 3.

5. 5. The fried food according to claim 4, which is fried chicken or fried chicken.

6. A method for producing fried foods, comprising a step of frying a filling to which the breading flour according to any one of claims 1 to 3 is attached.

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