Breader flour for fried food and tatsutaage fried food

Abstract

To provide breader flour for a fried food capable of maintaining a crispy texture with less chewiness, having a voluminous feeling even after time has passed after cooking, and also to provide a Tatsutaage fried food having a coating material prepared with the breader flour.SOLUTION: The breader flour for the fried food includes a ground product obtained by grinding puffed rice flour, and oil processed starch. A content of the ground product is within a range of 5 mass% to 30 mass% in the breader flour for the fried food. A content of the oil processed starch is within a range of 10 mass% to 30 mass% in the breader flour for the fried food. A Tatsutaage fried food has a coating material prepared with the breader flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to breading flour for deep-frying and Tatsuta-age. [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 is voluminous, has little stickiness, and maintains a crispy texture even after a long time has passed since cooking.

[0005] To provide breading flour for deep-frying that maintains a voluminous, less sticky and crispy texture even after a long time has passed since cooking, and to provide Tatsuta-age with a coating material prepared from the breading flour. [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 a pulverized product obtained by puffing and pulverizing rice flour and an oil-processed starch, with the contents of these ingredients falling within specific ranges, can be used to prepare batter for deep-fried foods that are voluminous, have little stickiness, and maintain a crispy texture even after a certain period of time has passed after cooking.The present invention was completed based on these findings.

[0007] The present invention relates to breading flour for deep-fried foods, which contains a pulverized material obtained by puffing and pulverizing rice flour and an oil- or fat-processed starch, wherein the content of the pulverized material in the coating flour for deep-fried foods is in the range of 5% by mass to 30% by mass, and the content of the oil- or fat-processed starch in the coating flour for deep-fried foods is in the range of 10% by mass to 30% by mass. The breading flour for deep-frying preferably contains 70% by mass or more of particulate matter with particle sizes in the range of 1 mm to 4 mm in the ground material. The oil- or fat-processed starch preferably includes potato oil-processed acetate cross-linked starch.

[0008] The present invention also relates to a fried chicken with a coating material prepared from the above breading flour for fried foods. [Effects of the Invention]

[0009] The breading flour for deep-frying of the present invention provides a breading flour for deep-frying that can prepare a batter for deep-frying that has a sense of volume, little stickiness, and maintains a crisp texture even after a long time has passed since cooking. The Tatsuta-age of the present invention provides Tatsuta-age that has a sense of volume, little stickiness, and maintains a crisp texture even after a long time has passed since cooking. DETAILED DESCRIPTION OF THE INVENTION

[0010] 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.

[0011] <Pulverized material> The breading flour of the present invention contains pulverized rice flour obtained by puffing and pulverizing the 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, and preferably non-glutinous rice.

[0012] The content of the ground material in the breading flour of the present invention is 5 to 30% by mass, preferably 15 to 25% by mass, and more preferably 17.5 to 22.5% by mass. Fried foods prepared using breading flour for deep-frying in which the content of the ground material is less than 5% by mass have little volume, are chewy, and lack crispiness. Fried foods prepared using breading flour for deep-frying in which the content of the ground material is more than 30% by mass have a powdery texture.

[0013] The pulverized product preferably contains 70% by mass or more of granular material having a particle size of 1 mm to 4 mm. When the granular material content is within the above range, deep-fried foods prepared using the breading flour for deep-frying of the present invention have a voluminous texture, are less sticky, and can maintain a crispy texture for a longer period of time. In the present invention, the content of particulate matter having a particle size in the range of 1 mm to 4 mm in the pulverized material can be determined by measuring the content of particles that pass through a sieve with 4 mm openings and pass through a sieve with 1 mm openings. Note that a JIS standard sieve is used as the sieve for measurement.

[0014] <Oil-processed starch> The breading flour of the present invention contains an oil- or fat-processed starch. The starch used as a raw material for the oil- or fat-processed starch may be raw starch such as corn starch, waxy corn starch, tapioca starch, glutinous rice starch, potato starch, sweet potato starch, mung bean starch, potato chestnut starch, kudzu starch, bracken starch, or sago starch, or a modified starch such as these may be used as long as the starch particle shape is maintained. The processed starch can be modified starch obtained by subjecting unprocessed raw starch to chemical treatment such as oxidation treatment, esterification treatment, etherification treatment, cross-linking treatment, acid treatment, or alkali treatment, or modified starch obtained by subjecting raw starch to physical treatment such as granulation treatment, moist heat treatment, hot water treatment, bleaching treatment, sterilization treatment, oil or fat processing treatment, heat treatment, pressure treatment, vacuum treatment, milling treatment, powder collision treatment, friction treatment, pulverization treatment, or extrusion treatment. The oil- or fat-processed starch preferably includes potato oil-processed acetate cross-linked starch, and more preferably potato oil-processed acetate cross-linked starch.

[0015] The content of the oil- or fat-processed starch in the breading flour of the present invention is 10 to 30% by mass, preferably 15 to 25% by mass, and more preferably 17.5 to 22.5% by mass. Fried foods prepared using breading flour for deep-frying in which the content of the oil- or fat-processed starch is less than 10% by mass are voluminous, have little chewiness, and cannot maintain a crispy texture for a long period of time. Fried foods prepared using breading flour for deep-frying in which the content of the oil- or fat-processed starch is more than 30% by mass are less likely to exhibit the texture improvement effect of the pulverized material.

[0016] <Starch> The breading flour of the present invention may further 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 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, heat treatment, pressure treatment, reduced pressure treatment, milling, powder collision treatment, friction treatment, pulverization, and extrusion. Modified starches that have undergone 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 undergone 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 undergone at least one of physical processing and enzymatic treatment. An example of such modified starch is oxidized cornstarch.

[0017] <Other ingredients> The breading flour of the present invention may further contain wheat flour, which includes at least one selected from the group consisting of soft flour, all-purpose flour, and hard flour. 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.

[0018] 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.

[0019] 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.

[0020] 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.

[0021] <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.

[0022] 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. Preferred deep-fried foods are fried chicken and Tatsuta-age. [Example]

[0023] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0024] <Texture evaluation> In the Examples and Comparative Examples, the texture of each Tatsuta-age was evaluated as follows. Ten panelists tasted each of the Tatsuta-age cooked using the two cooking methods described below, evaluated the texture according to the following criteria, and calculated the average value. -Evaluation criteria for the texture of Tatsuta-age- 5: It was voluminous, had little stickiness, was crispy and had a pleasant texture. 4: It was voluminous, not too chewy, and crispy, with a rather pleasant texture. 3: The texture was neither good nor bad in terms of volume, firmness, and crispness. 2: The volume was small, there was some chewing, and it was not crispy enough, resulting in a somewhat undesirable texture. 1: The volume was small, there was some stickiness, and it was not crispy enough, resulting in an undesirable texture.

[0025] [Experiment 1-1: Examples 1 to 3 and Comparative Examples 1 to 2] 80 g of chicken thigh meat was kneaded with the dusting flour of the formulation shown in Table 1. 12 to 15 g of batter liquid, prepared by dissolving 100 g of batter mix of the formulation shown in Table 2 in 250 g of cold water, was applied to the prepared chicken thigh meat by submersion, followed by 15 to 17 g of breading flour of the formulation shown in Table 3. The rice puffs were prepared by adding water to a mixture of rice flour, salt, and rice oil, extruding the mixture in an extruder, and pulverizing the mixture, with 75% of the particles being 1 to 4 mm. The prepared chicken thigh meat with the dusting flour, batter, and breading flour applied was then deep-fried at 170°C for 1 minute and fully heated in a steam convection oven at 120°C and MV85 for 10 minutes. The fully cooked Tatsuta-age was flash-frozen, then deep-fried at 170°C for 6 minutes, packed, and left at room temperature for 2-3 hours before the texture of each Tatsuta-age was evaluated.

[0026] [Experiment 1-2: Examples 1 to 3 and Comparative Examples 1 to 2] 80 g of chicken thigh meat was kneaded with the dusting flour mixture shown in Table 1. 12-15 g of batter liquid, prepared by dissolving 100 g of batter mix (composition shown in Table 2) in 250 g of cold water, was applied to the prepared chicken thigh meat by submersion, followed by 15-17 g of breading flour (composition shown in Table 3). Rice puffs were prepared by adding water to a mixture of rice flour, salt, and rice oil, extruding the mixture in an extruder, and pulverizing the mixture. The resulting rice puffs had a particle size of 75% between 1 and 4 mm. The chicken thigh meat coated with the dusting flour mixture, batter liquid, and breading flour was then deep-fried at 170°C for 1 minute, preheated, and further deep-fried at 170°C for 3-4 minutes until fully cooked. The fully cooked fried chicken was flash-frozen and then reheated in a microwave oven to evaluate the texture of each fried chicken.

[0027] [Table 1]

[0028] [Table 2]

[0029] [Table 3]

[0030] 1): Fat-processed tapioca starch acetate 2): A mixture of rice flour, salt, and rice oil is added with water, extruded with an extruder, and then crushed.

[0031] Compared to the Tatsuta-age made with the breader flour of Comparative Example 1, which did not contain puffed rice, and the breader flour of Comparative Example 2, which contained too much puffed rice, the texture of the Tatsuta-age made with the breader flours of Examples 1 to 3, after frying, packing, and leaving at room temperature for 2 to 3 hours, was very pleasant.

[0032] [Experiment 2: Examples 4 to 6 and Comparative Examples 1, 3, and 4] Using 15 to 17 g of breading flour with the composition shown in Table 4, and other conditions similar to those in Experiments 1-1 and 1-2, Tatsuta-age was cooked, and the texture of each Tatsuta-age was evaluated.

[0033] [Table 4]

[0034] 1): Fat-processed tapioca starch acetate 2): A mixture of rice flour, salt, and rice oil is added with water, extruded with an extruder, and then crushed.

[0035] Compared with the Tatsuta-age made using the breader flour of Comparative Example 3, which contained too little oil-processed starch, and the breader flour of Comparative Example 4, which contained too much oil-processed starch, the texture of the Tatsuta-age made using the breader flours of Examples 4 to 6 was very favorable.

[0036] [Experiment 3: Examples 7 to 9 and Comparative Examples 5 to 7] Using 15 to 17 g of breading flour with the composition shown in Table 5, and other conditions similar to those in Experiments 1-1 and 1-2, Tatsuta-age was cooked, and the texture of each Tatsuta-age was evaluated.

[0037] [Table 5]

[0038] 1): Fat-processed tapioca starch acetate 2): A mixture of rice flour, salt, and rice oil is added with water, extruded with an extruder, and then crushed.

[0039] Compared to the Tatsuta-age made using the breader flour of Comparative Examples 5 and 6, in which the particle size of the rice puffs was too small, and the breader flour of Comparative Example 7, in which the particle size of the rice puffs was too large, the texture of the Tatsuta-age made using the breader flour of Examples 7 to 9 was very pleasant.

Claims

1. It contains pulverized rice flour that has been puffed and pulverized, and oil-processed starch, The content of the pulverized material in the breader flour for frying is in the range of 5% by mass to 30% by mass, The content of the oil-processed starch in the breading flour for fried foods is in the range of 10% by mass to 30% by mass.

2. The breading flour for fried foods according to claim 1, wherein the content of granular matter having a particle size in the range of 1 mm to 4 mm in the pulverized material is in the range of 70% by mass or more.

3. 2. The breading flour for deep-frying food according to claim 1, wherein the oil- or fat-processed starch comprises potato oil-processed acetate cross-linked starch.

4. A fried food product characterized by comprising a coating material prepared from the breading flour for deep-frying according to any one of claims 1 to 3.

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