Dredging flour mix, fried food coating material, fried food, and production method for fried food

Abstract

To provide a dredging flour mix capable of preparing a fried food coating that retains a well-bitten-off and crisp texture even after a lapse of time following frying, a fried food coating material, a fried food, and a production method for the fried food.SOLUTION: A dredging flour mix includes fat-processed starch, phosphate crosslinked tapioca starch, and resistant starch. A fried food coating material includes the dredging flour mix and a breader flour mix containing acetylated or hydroxypropylated potato starch. A production method for fried food includes: a first adhesion step of attaching the dredging flour mix to a main ingredient; a second adhesion step of further attaching batter liquid to the ingredient obtained in the first adhesion step; a third adhesion step of further attaching a breader flour mix containing acetylated or hydroxypropylated potato starch to the ingredient obtained in the second adhesion step; and a frying step of frying the ingredient obtained in the third adhesion step.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a dusting mix, a coating material for fried foods, fried foods, and a method for producing fried foods. [Background technology]

[0002] Deep-fried foods are widely available commercially, in which ingredients such as meat or fish are coated in layers of flour, batter, breading powder, etc., and then deep-fried. The flour layer serves to bind the ingredients and the batter together.

[0003] In various sales formats, fried foods are stored in food packs or oil-resistant bags, and further stored in hot showcases (hot vending machines), etc. In such cases, there is a problem that the crispy texture and moderate hardness of the fried foods are lost over time due to factors such as moisture from the ingredients transferring to the batter. Patent Document 1 discloses a batter mix for fried foods containing 30 to 70% by mass of starch with a swelling degree of 10 or less and 30 to 70% by mass of water-soluble dietary fiber to improve the texture of fried foods over time after frying. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6530579 Summary of the Invention [Problem to be solved by the invention]

[0005] In recent years, there has been a demand for fried foods with a coating that maintains a crispy texture even after a long time has passed since frying.

[0006] The problem to be solved by the present invention is to provide a flour dusting mix capable of preparing a batter for deep-fried foods that maintains a crisp texture and good bite even after a certain period of time has passed since frying, a batter material for deep-fried foods prepared from the flour dusting mix, deep-fried foods comprising the batter material for deep-fried foods, and a method for producing the deep-fried foods. [Means for solving the problem]

[0007] The present inventors have conducted extensive research in light of the above-mentioned problems and have found that a dusting mix containing oil- or fat-processed starch, phosphate-crosslinked tapioca starch, and resistant starch can be used to prepare a coating for deep-fried foods that maintains a crispy texture even after a certain period of time has passed since frying. The present invention was completed based on these findings.

[0008] The present invention relates to a dusting mix containing oil- or fat-processed starch, phosphate-crosslinked tapioca starch, and resistant starch.

[0009] The content of the oil- or fat-processed starch is preferably 30 to 60% by mass, more preferably 40 to 50% by mass, the content of the phosphate-crosslinked tapioca starch is preferably 30 to 65% by mass, more preferably 40 to 60% by mass, and the content of the resistant starch is preferably 5 to 30% by mass, more preferably 10 to 20% by mass.

[0010] The present invention also relates to a coating material for deep-fried foods, which comprises the above-mentioned dusting mix and a breading mix containing acetylated or hydroxypropylated potato starch.

[0011] The present invention also relates to a fried food comprising a coating material prepared from the above-mentioned flour mix or the above-mentioned coating material for deep-fried foods. The fried food is preferably fried chicken or fried chicken.

[0012] The present invention further relates to a method for producing fried foods, comprising a first step of applying the dusting mix to a filling, a second step of further applying a batter to the filling obtained in the first step of applying the dusting mix, a third step of further applying a breading mix containing acetylated or hydroxypropylated potato starch to the filling obtained in the second step of applying the batter mix, and a frying step of frying the filling obtained in the third step of applying the batter to the filling. [Effects of the Invention]

[0013] The dusting mix of the present invention provides a dusting mix that can be used to prepare a batter for deep-fried foods that maintains a crisp and crunchy texture even after a long time has passed since frying. The coating material for deep-fried foods of the present invention provides a batter for deep-fried foods that can be used to prepare a batter for deep-fried foods that maintains a crisp and crunchy texture even after a long time has passed since frying. The fried foods of the present invention provide deep-fried foods that maintain a crisp and crunchy texture even after a long time has passed since frying. Furthermore, the method for producing deep-fried foods of the present invention provides a method for producing deep-fried foods that maintain a crisp and crunchy texture even after a long time has passed since frying. DETAILED DESCRIPTION OF THE INVENTION

[0014] 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.

[0015] <Dusting flour mix> The dusting mix of the present invention contains oil- or fat-modified starch, phosphate-crosslinked tapioca starch, and resistant starch.

[0016] <Oil-processed starch> The dusting mix of the present invention contains oil- or fat-processed starch. Oil- or fat-processed starch is starch obtained by adding and mixing oils and fats with starch and then aging the mixture for a certain period of time at a temperature above room temperature, preferably 30°C to 180°C, and more preferably 50°C to 160°C. There are no limitations on the starch used as a raw material, and examples include cornstarch, tapioca, rice starch, wheat starch, potato starch, sweet potato starch, mung bean starch, kudzu starch, bracken starch, sago starch, and pea starch. Among these, tapioca, cornstarch, rice starch, and potato starch are particularly preferred because they are inexpensive and easily available in large quantities.

[0017] Various processed starches can also be used as the raw material for the oil- or fat-processed starch. The raw material starch may be subjected to a chemical modification treatment such as oxidation treatment, esterification treatment, etherification treatment, or crosslinking treatment, or a processing treatment such as gelatinization treatment, granulation treatment, moist heat treatment, ball mill treatment, fine pulverization treatment, heat treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, or enzyme treatment, or two or more of these processing treatments.

[0018] Among these, tapioca starch is preferably used, and acid-treated tapioca starch is more preferably used, since it can improve the adhesiveness of the batter.

[0019] The oil or fat used in the oil-processed starch is not particularly limited as long as it is an edible oil or fat, and examples thereof include processed oils and fats such as linseed oil, perilla oil, perilla oil, walnut oil, safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, rapeseed oil, peanut oil, olive oil, palm oil, coconut oil, fractionated oils thereof, and interesterified oils.

[0020] The content of the oil- or fat-processed starch in the dusting mix of the present invention is preferably 30 to 60% by mass, more preferably 40 to 60% by mass. When the content of the oil- or fat-processed starch is within the above range, fried foods prepared using the dusting mix of the present invention can have good binding properties between the filling and the coating.

[0021] <Phosphate cross-linked tapioca starch> The dusting mix of the present invention contains phosphate-crosslinked tapioca starch. Phosphate-crosslinked starch can be obtained by esterifying starch derived from tapioca with sodium trimetaphosphate or phosphorus oxychloride. Hydroxyl groups within or between starch molecules are crosslinked, suppressing gelatinization and imparting excellent shear resistance and acid resistance.

[0022] The content of the phosphate cross-linked tapioca starch in the dusting mix of the present invention is preferably 30 to 65% by mass, more preferably 40 to 50% by mass. When the content of the phosphate cross-linked tapioca starch is within the above range, deep-fried foods prepared using the dusting mix of the present invention can better maintain a crisp and crunchy texture even after a long time has passed since frying.

[0023] <Resistant starch> The dusting mix of the present invention contains resistant starch. Resistant starch refers to starch that is resistant to digestion by enzymes such as amylase, and is also called resistant starch or resistant starch. Because resistant starch is resistant to digestion, it also functions as dietary fiber and can be quantified as dietary fiber by the Prosky method, a known method for quantifying dietary fiber.

[0024] Resistant starch can be obtained by subjecting starch raw materials to physical, enzymatic, and / or chemical treatments. For example, methods such as those described in Japanese Patent Application Laid-Open Nos. 4-130102 and 10-313804 involve moist heat treatment of starch raw materials, preferably high-amylose starch raw materials. More specifically, a moist heat treatment method involves using a sealable container equipped with both a vacuum line and a pressurized steam line, which is resistant to both internal and external pressures, placing the starch in the container, reducing the pressure, and then introducing steam to heat under pressure, or repeating this process to heat the starch for a predetermined period of time and then cooling it. Another method involves the treatment of a starch raw material with a debranching enzyme, as described in Japanese Patent Application Laid-Open No. 8-56690. More specifically, a method involves debranching an aqueous slurry of gelatinized starch with a debranching enzyme such as pullulanase or isoamylase, and then retrograding the resulting product.

[0025] The starch raw material from which resistant starch is made is not particularly limited as long as it is edible. Examples include corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, potato starch, kudzu starch, bracken starch, and sago starch. Also, starches improved by breeding or genetic engineering techniques, such as non-glucan starch, waxy starch, and high-amylose starch, may be used. Various processed starches may also be used. Starches that have been subjected to chemical treatments such as acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, and crosslinking treatment; physical treatments such as heat treatment, gelatinization treatment, moist heat treatment, ball mill treatment, and pulverization treatment; and enzymatic treatment, or two or more of these treatments may also be used.

[0026] Resistant starch can also be commercially available products, such as "Fibergym RW" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), "Amylogel HB-450" (trade name, manufactured by Sanwa Starch Industry Co., Ltd.), and "Nisshoku Roadster" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.).

[0027] The content of the resistant starch in the dusting mix of the present invention is preferably 5 to 30% by mass, more preferably 10 to 20% by mass. When the content of the resistant starch is within this range, fried foods prepared using the dusting mix of the present invention can better maintain a crisp and crunchy texture even after a long time has passed since frying.

[0028] <Flour> The dusting mix of the present invention may further contain wheat flour. The wheat flour includes at least one selected from the group consisting of weak flour, all-purpose flour, and strong flour, and is preferably weak flour. The content of the wheat flour in the dusting mix of the present invention is preferably 5 to 30% by mass, more preferably 10 to 20% by mass. When the content of the wheat flour in the dusting mix of the present invention is within the above range, fried foods prepared using the dusting mix of the present invention can have a soft and light texture.

[0029] <Other ingredients> The dusting mix of the present invention may contain the oil- or fat-processed starch, phosphate-crosslinked tapioca starch, resistant starch, and starch and / or cereal flour other than wheat flour. Examples of the starch include corn starch, waxy corn starch, tapioca starch, glutinous rice starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, and sago starch. Examples of the husk flour include rye flour, barley flour, millet flour, barnyard millet flour, adlay flour, and corn flour.

[0030] The starch may be a modified starch as long as the starch particle shape is maintained. Examples of modified starches 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 subjecting raw starch to physical treatments such as granulation, moist heat treatment, hot water treatment, bleaching, sterilization, oil / fat processing, heat treatment, pressure treatment, vacuum treatment, milling, powder collision treatment, friction treatment, pulverization, and extrusion. Modified starches obtained by combining two or more of these treatments can also be used. Each of the chemical and physical treatments may be applied to starch that has 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 before the physical processing and enzymatic treatment.

[0031] The dusting mix of the present invention may further contain the same auxiliary materials as conventional dusting mixes, i.e., the dusting mix of the present invention may contain at least one of seasonings, spices, sugars, calcium, thickeners, dispersants, colorants, and oils and fats.

[0032] Examples of the seasoning include chemical seasonings such as sodium glutamate, glycine, sodium inosinate, and sodium guanylate, and natural seasonings such as powdered extracts of vegetables and seafood, powdered soy sauce, and powdered miso paste.

[0033] Examples of the spices include pepper, chili pepper, nutmeg, garlic, basil, and cumin.

[0034] Examples of the sugars include glucose, fructose, sucrose, maltose, trehalose, xylose, and xylitol.

[0035] 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.

[0036] Examples of the oils and fats include vegetable oils and fats 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.

[0037] <Batter for deep-fried foods> The coating material for deep-fried foods of the present invention comprises the above-mentioned dusting mix and a breading mix containing acetylated or hydroxypropylated potato starch. Acetylated potato starch is a modified starch in which hydroxyl groups of potato starch are esterified with acetic acid, and can be produced by applying acetic anhydride or vinyl acetate to potato-derived starch. Hydroxypropylated potato starch is a modified starch containing hydroxypropyl groups, and can be obtained by etherifying potato-derived starch with propylene oxide.

[0038] The acetylated or hydroxypropylated potato starch may be subjected to other processing treatments that can be performed on edible starch in addition to the acetylation or hydroxypropylation. Examples of such other processing treatments include chemical treatments such as esterification, etherification, cross-linking, oxidation, and gelatinization, and physical treatments such as grinding, classification, heating, and drying, with gelatinization being preferred. These other processing treatments can be performed either alone or in combination of two or more.

[0039] The content of the acetylated or hydroxypropylated potato starch in the breading flour mix is ​​preferably 10 to 50% by mass, more preferably 20 to 40% by mass. When the content of the acetylated or hydroxypropylated potato starch is within the above range, fried foods prepared using the coating material for deep-fried foods of the present invention have an increased crunchiness and can better maintain a crisp and crisp texture even after a long time has passed since frying.

[0040] The breading flour mix may contain starch and / or cereal flour other than the acetylated or hydroxypropylated potato starch. Examples of the starch include corn starch, waxy corn starch, tapioca starch, glutinous rice starch, potato starch, sweet potato starch, mung bean starch, potato starch, kudzu starch, bracken starch, and sago starch. Examples of the husk flour include rye flour, barley flour, millet flour, barnyard millet flour, adlay flour, and corn flour. The starch may be a modified starch as long as the starch particle shape is maintained. To obtain a better texture, it is preferable to contain corn starch and / or modified corn starch.

[0041] The breading mix may contain the same ingredients as the dusting mix.

[0042] <How to make fried food> The method for producing fried foods of the present invention includes a first step of applying the dusting mix of the present invention to a filling, a second step of further applying a batter liquid to the filling obtained in the first step of applying, a third step of further applying a breading mix containing acetylated or hydroxypropylated potato starch to the filling obtained in the second step of applying, and a frying step of frying the filling obtained in the third step of applying.

[0043] The deep-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 deep-fried food is fried chicken or fried chicken. [Example]

[0044] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0045] In the Examples and Comparative Examples, each fried chicken was deep-fried, placed in a food pack, sealed, and stored at room temperature for 6 hours, after which the coating adhesion, crispness, and crispness were evaluated as follows. Ten panelists ate each piece of fried chicken that had been deep-fried, placed in a sealed food pack, and stored at room temperature for 6 hours, and evaluated it according to the following criteria, with an average score calculated. -Evaluation criteria for batter adhesion- 〇: Good batter adhesion △: The batter does not adhere well, but is within the acceptable range for fried chicken. ×: Poor batter adhesion -Evaluation criteria for crispness- The texture of fried chicken that provides little resistance when biting into it was defined as "crisp," and scores were assigned as follows: 5: Very crisp 4: Very crisp 3: Crisp 2: Not very crisp 1: Unintelligible -Sakumi's evaluation criteria- Crispyness was defined as the texture you could feel when your teeth touched the surface of the fried chicken batter, and scores were assigned as follows: 5: Very crispy 4: The crispness is quite good 3: Good crispness 2: The crispness is not very good 1: Poor crispness

[0046] [Examples 1 to 4 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 15 g of cold water. The dusting powder (composition shown in the upper section of Table 3 below) was kneaded into the marinated chicken thigh meat at a ratio of 5% by mass based on the chicken thigh meat. 10 g of batter (prepared by dissolving 100 g of batter mix (composition shown in Table 1) in 200 g of cold water) was kneaded into the prepared dusting powder-adhered chicken thigh meat, and then the breading powder (composition shown in Table 2) was sprinkled on the chicken thigh meat. The prepared chicken thigh meat with the dusting powder, batter, and breading powder applied was then deep-fried at 170°C for 4 to 5 minutes. After deep-frying, the chicken thighs were placed in food packs, sealed, and stored at room temperature for 6 hours. The results are listed in the lower section of Table 3. The processed starch used in Table 1 was oil-processed tapioca starch (product name "HB-150", manufactured by J-Oil Mills Co., Ltd.). The thickener used in Table 1 was a mixture of equal amounts of xanthan gum (product name "Grinsted Xanthan J", manufactured by Danisco Japan Co., Ltd.) and guar gum (product name "Procol S-1", manufactured by Somar Co., Ltd.). The emulsifier used in Table 1 was a glycerin fatty acid ester (product name "Emulgy MM Super V", manufactured by Riken Vitamin Co., Ltd.). As the processed starch in Table 2, oxidized processed cornstarch (product name "Stabilose BM", manufactured by Matsutani Chemical Industry Co., Ltd.) was used. Furthermore, oil-processed tapioca starch (trade name "Nerikomi Starch K-1", manufactured by Nihon Shokuhin Kako Co., Ltd.) was used as the oil-processed starch in Table 3. Furthermore, phosphate cross-linked rice starch (trade name "Novelose 8490", manufactured by Ingredion Japan Inc.) was used as the resistant starch.

[0047] [Table 1]

[0048] [Table 2]

[0049] [Table 3]

[0050] The fried chicken prepared using the dusting flour of Comparative Examples 1 to 5, which did not contain oil- or fat-processed starch, phosphate-crosslinked tapioca starch, or resistant starch, had poor batter adhesion or poor ratings for crispness and crispiness. On the other hand, the fried chicken prepared using the dusting flour of Examples 1 to 4, which contained oil- or fat-processed starch, phosphate-crosslinked tapioca starch, and resistant starch, all had good batter adhesion and were favorably rated for crispness and crispiness.

Claims

1. The dusting mix contains oil-processed starch, phosphate-crosslinked tapioca starch, and resistant starch.

2. the content of the oil- or fat-processed starch is 30 to 60% by mass, The content of the phosphate cross-linked tapioca starch is 30 to 65% by mass, The dusting mix according to claim 1, wherein the content of the resistant starch is 5 to 30% by mass.

3. The dusting mix according to claim 1; and a breading flour mix containing acetylated or hydroxypropylated potato starch.

4. A fried food comprising a coating material prepared from the flour dusting mix according to claim 1 or 2 or the coating material for fried foods according to claim 3.

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

6. A first application step of applying the dusting mix according to claim 1 or 2 to a seed; A second adhesion step of further adhering batter liquid to the seed obtained in the first adhesion step; a third step of further applying a breader flour mix containing acetylated or hydroxypropylated potato starch to the seeds obtained in the second applying step; A method for producing fried foods, comprising a third step of frying the filling obtained in the adhesion step.

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