Bread mix for deep-frying

Abstract

To produce fried foods with a coating that does not easily peel off and has a crispy, good texture. We provide a batter mix for deep-frying that can be used to make fried food coatings. [Solution] 3-70% by mass of wheat flour, 5-30% by mass of pregelatinized starch, and 0.2-2% by mass of thickener. A batter mix for deep frying containing % of the specified amount.

Description

Technical Field

[0001] The present invention relates to a deep - fried food breading mix.

Background Art

[0002] Deep - fried food is food obtained by frying ingredients as they are or after attaching a coating material. Deep - fried food includes simple frying where ingredients are fried as they are, and fried foods such as tempura, karaage, and fritters where a coating material is attached to the surface of the ingredients and then fried. The coating material is roughly classified into a liquid type and a powder or granular type (coating type, or breader <0000##]] ) used by sprinkling on the ingredients, and the latter can be used more simply. Furthermore, in recent years, breading materials for deep - fried foods containing wheat flour, starch, salt , seasonings, spices, etc. have also been commercially available. By simply sprinkling these on the ingredients or dissolving them in water and entangling them with the ingredients, and then frying, seasoned deep - fried foods can be easily obtained.

[0003] In recent years, from a health perspective and others, frying with a small amount of oil has been increasingly less common. However, when frying ingredients with a small amount of oil, the temperature drops on the surface of the ingredients other than the frying surface, so the coating material is likely to absorb oil, and the crispy texture of the resulting deep - fried food may decrease. Also, when the size of the ingredients used for deep - fried food is relatively large, the coating is likely to peel off. Especially when using a coating type of breading material, since the coating is thin, this tendency is prominent.

[0004] Patent Document 1 describes a breadcrumb composition containing dried breadcrumbs, gelatinized starch and / or powdered protein, and thickening polysaccharides. When using this breadcrumb composition, by simply cooking with a small amount of oil, a uniform ​​​​​​​​​​​​​​​This allows you to obtain breaded cooked food with a moderate browning and a crispy coating. It is stated that, according to Patent Document 2, when wheat flour and / or starch are mixed with pregelatinized starch and water... The document describes a granular powder for coating fried chicken, obtained by mixing and granulating, and states that this granular powder is used This results in fried chicken with juicy and tender ingredients, and a good texture and crispness to the coating. It is described in Patent Document 3, which describes a water-retaining powder such as modified starch or gelling agent applied to the surface of food ingredients. The process of preparing coated food by sequentially applying an egg protein-containing liquid and a coating material such as cereal flour, and then deep-frying it in oil. The manufacturing method is described, and it is also stated that the water-retaining powder is used by mixing it with wheat flour, seasonings, etc. It is stated that this product should be used in combination with water-absorbing powders such as starch. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2012-039913 [Patent Document 2] Japanese Patent Publication No. 2005-333861 [Patent Document 3] Japanese Patent Publication No. 2015-126706 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] This invention provides a coated fried food that is less likely to peel off and has a crispy texture. We provide a batter mix for fried foods that can be used to manufacture food products. [Means for solving the problem]

[0007] Therefore, the present invention relates to a mixture of 3-70% by mass of wheat flour, 5-30% by mass of pregelatinized starch, and a thickening agent. Provided is a breading mix for fried foods containing 0.2 to 2% by mass. The present invention also provides a method for producing a fried food, including adhering the breading mix for fried foods to ingredients and frying them in oil.

Advantages of the Invention

[0008] The fried food produced using the breading mix for fried foods of the present invention has a breading that is difficult to peel off and has a crispy and good texture. The breading mix for fried foods of the present invention can be used for fried foods deep-fried in a large amount of oil or for fried foods fried in a small amount of oil, but it can be more preferably used for the production of fried foods fried in a small amount of oil, where the crispiness of the breading is likely to be impaired. Further, the breading mix for fried foods of the present invention can prevent the breading from peeling off in breaded fried foods, so it is suitable for the production of fried foods that were conventionally prone to breading peeling off, such as breaded fried foods using relatively large ingredients or breaded fried foods obtained by frying in a small amount of oil.

Embodiments for Carrying Out the Invention

[0009] The breading mix for fried foods of the present invention (hereinafter also referred to as "the mix of the present invention") contains wheat flour, pregelatinized starch, and a thickening agent.

[0010] The wheat flour contained in the mix of the present invention can be used without particular limitation as long as it is commonly used in foods. The content of wheat flour in the mix of the present invention is preferably 3 to 70% by mass, more preferably 4 to 55% by mass, still more preferably 5 to 40% by mass in the total mass of the mix. is a percentage by mass. Examples of wheat flour include strong flour, semi-strong flour, medium flour, weak flour, and durum flour, and any one or a combination of two or more of these can be used. Among these, one or more selected from weak flour, strong flour, and semi-strong flour are preferred. On the other hand, from the viewpoint of more effectively preventing peeling of the coating in coated fried foods, it is preferable to use a mixed flour of weak flour and strong flour or semi-strong flour. More preferably, the mixed flour contains a total of 20 to 60% by mass, more preferably 30 to 50% by mass, of strong flour and semi-strong flour in its total amount.

[0011] The wheat flour used in the mix of the present invention may contain granulated wheat flour. Granulated wheat flour is obtained by granulating a powder raw material containing wheat flour. As the wheat flour contained in the powder raw material, the above-described wheat flour can be used. Among these, weak flour is preferable because a crispy and light-textured coating can be obtained. The content of wheat flour in the powder raw material is preferably 10% by mass or more, more preferably 20% by mass or more, in its total mass. On the other hand, the total amount (100% by mass) of the powder raw material may be wheat flour.

[0012] The powder raw material may contain starch and / or dextrin. As the starch, those commonly used in foods can be used without particular limitation, and examples thereof include potato starch, wheat starch, rice starch, corn starch, waxy corn starch, etc. As the dextrin, those derived from the starch exemplified above can be used. The starch and dextrin listed above can be used alone or in combination of two or more. Among these, potato starch is preferable because a coating with a texture that is not too hard and is crispy and light can be obtained. ​​​​​​​​​The content of starch and / or dextrin in the powder raw material is the total content of those starches and / or dextrins. In terms of quantity, it is preferably 90% by mass or less, more preferably 80% by mass, of the total mass of the powder raw material. It is less than %.

[0013] The granulated wheat flour can be manufactured by conventionally known methods. For example, the granulated wheat flour is It can be manufactured by adding water to the aforementioned powdered raw material containing wheat flour and then mixing and granulating it. Furthermore, the granulated wheat flour is produced by a stirring and mixing method, a fluidized bed granulation method, and spraying of the powdered raw materials containing the wheat flour. It can be manufactured by granulation using methods such as granulation.

[0014] An example of granulated wheat flour that can be used in the mix of the present invention is one consisting solely of wheat flour. Granulated powder raw materials; granulated mixture of wheat flour and dextrin; granulated mixture of wheat flour and starch Examples include granular materials, and a more specific example is International Publication No. WO2013 / 03904. Granulated wheat flour obtained by moist heat treatment of a mixture of wheat flour and dextrin as described in Publication No. 9; Using pregelatinized wheat flour as a binder as described in Publication No. 2014-200207, Granulated wheat flour obtained by granulation; including wheat flour described in Japanese Patent Publication No. 2014-200208. Examples include granulated wheat flour obtained by granulating raw material flour and water under non-heating conditions. These granulated wheat flours can be used individually or in combination of two or more types. The particle size of the granulated wheat flour is preferably more than 100 μm and about 300 μm. The particle size of typical wheat flour (non-granulated flour) is approximately 100 μm or less. The particle diameter refers to the 50% cumulative particle diameter based on volume, as determined by laser diffraction.

[0015] The amount of granulated wheat flour used in the mix of the present invention is the amount of wheat flour contained in the granulated wheat flour ( In other words, it is determined by the amount of wheat flour contained in the powder raw material. For example, in the present invention If the mix contains only granulated wheat flour as wheat flour, the amount of wheat flour contained in the granulated wheat flour. This is the wheat flour content in the mix of the present invention. Also, for example, the mix of the present invention is When including wheat flour itself and granulated wheat flour, the amount of wheat flour and the amount of wheat contained in the granulated wheat flour. The sum of the amount of powder and the amount of flour represents the wheat flour content in the mix of this invention.

[0016] The pregelatinized starch contained in the mix of the present invention has a degree of gelatinization of preferably 60% or more, more preferably More preferably 70% or more, more preferably 80% or more, and even more preferably 90% or more. By including pregelatinized starch in the mix, a membrane-like structure can be formed around the ingredients, Even when deep-fried in a large amount of oil, the coating of the fried food retains a crisp and pleasant texture. It is possible. The amount of pregelatinized starch in the mix of the present invention is, in the total mass of the mix, Preferably 5-30% by mass, more preferably 8-25% by mass, and even more preferably 10-2% by mass. It is 0% by mass. In this specification, the degree of gelatinization of starch is defined as β-amylase amylog It can be determined by the lucosidase method. An example of the procedure for measuring the degree of alpha-gelatinization is described below.

[0017] (A) Reagent The reagents to be used are as follows: 1) 0.8M Sodium Acetate Buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: β-amylase (Nagase ChemteX, #1500S) 0.017 g and Amyloglucosidase (Sigma Aldrich, 10115-1G-F) 0.0 Dissolve 0.5g in the 0.8M acetate-sodium acetate buffer solution described in 1) above to make 200mL. 5) Inactivated enzyme solution: Prepare by boiling the enzyme solution from 4) above for 10 minutes. 6) Somogyi reagent and Nelson reagent (reagents for measuring reducing sugar content)

[0018] (B)Measurement method 1) The starch sample is pulverized in a homogenizer to a size of 100 mesh or less. Place 0.08-0.10g of the ground powder into a glass homogenizer. 2) Add 8.0 mL of desalted water to this and move the glass homogenizer up and down 10 to 20 times. Distribute the distribution. 3) Take 2 mL of the dispersion from step 2) into two 25 mL graduated test tubes, and put one into one of them. Prepare the sample with 0.8M acetate-sodium acetate buffer to the desired volume and use it as the test sample. 4) Add 0.2 mL of 10N sodium hydroxide solution to the other bottle and incubate at 50°C for 3-5 hours. Allow to react for 1 minute until completely gelatinized. Then, add 1.0 mL of 2N acetic acid solution to adjust the pH to 6. After adjusting the solution to approximately 0.0, the solution is diluted to the final volume with 0.8M acetic acid-sodium acetate buffer to form the gelatinization section. 5) Take 0.4 mL each of the test solutions prepared in 3) and 4) above for the test group and the gelatinization group. Add 0.1 mL of enzyme solution to each and allow the enzymatic reaction to proceed at 40°C for 30 minutes. Simultaneously, As a blank, prepare a solution by adding 0.1 mL of inactivated enzyme instead of the enzyme solution. The reaction is carried out while occasionally stirring the reaction mixture. 6) Add 0.5 mL of Somogyi reagent to 0.5 mL of the reaction solution described above, and boil in a boiling bath for 15 minutes. Boil. After boiling, cool under running water for 5 minutes, then add 1.0 mL of Nelson's reagent and stir. Leave it for 15 minutes. 7) Then, add 8.00 mL of desalted water, stir, and measure the absorbance at 500 nm.

[0019] (C) Calculation of the degree of alpha-ization The degree of alpha-facing is calculated using the following formula.

number

[0020] The thickener included in the mix of this invention can be one that is commonly used in food products. Examples of such thickening agents include guar gum, xanthan gum, gellan gum, and arabic gum. Mu, curdlan, pullulan, glucomannan, carrageenan, pectin, alginic acid, etc. These can be listed, and any one or more of them can be used in combination. These thickening agents can be refined from plants or other materials used as raw materials, or are commercially available. The following can be used. The thickening agent included in the mix of the present invention is a pseudoplastic (shoe). A thickener with high plasticity is preferred, and an example of such a thickener is xanthan gum. Examples include gum and guar gum, of which guar gum is more preferred. The mix of the present invention The amount of thickener in the mixture is preferably 0.2 to 2% by mass, more preferably It is either 0.5 to 1.5% by mass.

[0021] The mix of the present invention, in addition to the above-mentioned wheat flour, pregelatinized starch, and thickener, further as needed It may also contain other ingredients that can be incorporated into a regular fried food batter. Examples include grain flours other than wheat flour; processed starches other than pregelatinized starch and unprocessed starches; sugars; and proteins. Examples include oils and fats, seasonings, spices, colorings, leavening agents, emulsifiers, dietary fiber, etc. One or more of these can be used in appropriate combinations. The total content of the other materials is preferably 91% by mass or less of the total mass of the mix. Preferably, it is 87% by mass or less, and more preferably 84% by mass or less. Preferably, this The mix contains unprocessed starch. The content of the unprocessed starch in the mix of the present invention is: Preferably 90% by mass or less, more preferably 85% by mass or less, of the total mass of the mix, Preferably, it is 80% by mass or less.

[0022] The mix of the present invention can be manufactured by mixing the above materials by conventional methods. The mix of the present invention, manufactured using sea urchin, is mainly in powder form, or contains larger granules, particles, or small pieces. It may contain. The mix of the present invention can be applied to the production of various fried foods. The types of fried foods produced using the mix of the present invention are not particularly limited, but examples include... Examples include karaage (including fried chicken), tempura, and fried foods. Preferably The mix of this invention is used in the production of fried chicken.

[0023] The mix of this invention is a coating-type garment material, i.e., a breader mix. When using this mix to manufacture fried foods, the mix is ​​used as a blender to coat the surface of the ingredients. The material is attached to prepare ingredients for fried foods.

[0024] Examples of ingredients to which the mix of the present invention is applied include meats such as chicken and pork, fish, squid, and tuna. Examples include, but are not limited to, sea urchins, shellfish and other seafood, vegetables, and mushrooms. The size of the material is not particularly limited. On the other hand, fried foods produced using the mix of the present invention Because the coating is less likely to peel off, the mix of this invention contains ingredients that are larger in size and whose coating is less likely to peel off. It can be suitably used for ingredients, for example, ingredients weighing 100g or more per piece. The ingredients may be pre-seasoned as needed. Also, to increase the adhesion of the mix of this invention Furthermore, the ingredients may be pre-coated with flour or other powder before applying the mix of the present invention. Good. Alternatively, the ingredients may be pre-soaked in water, seasoning liquid, and egg liquid before applying the mix of the present invention. You may also apply batter or similar to it.

[0025] The mix of the present invention is preferably 10 to 50 parts by mass per 100 parts by mass of the ingredients, Preferably, 15 to 40 parts by mass are applied. The mix is ​​applied to a portion of the surface of the ingredients. This is also acceptable, but it is preferable to coat the entire surface of the ingredients.

[0026] In one embodiment, the mix of the present invention comprises the aforementioned wheat flour, pregelatinized starch, thickener, and If necessary, it is applied to the ingredients as a blender in the form of a powder made from other materials. A common method for applying the mix to the ingredients is, for example, 1) from above the ingredients 1) Sprinkle the mix of the present invention, 2) Put the mix of the present invention and the ingredients into a bag. 3) Shake the bag with the opening closed, 4) Put the mixture of the present invention into a relatively wide container such as a plate. Spreading out the kusuri (a type of mulch), rolling the ingredients on top of it, or pressing the ingredients down on top of the mix, These are some examples. If necessary, to help the ingredients better absorb the mix, You can let the ingredients sit for 5 to 15 minutes before frying.

[0027] In another embodiment, a mixture of the powdered mix of the present invention and a small amount of aqueous liquid is used. A granular blender mix is ​​used. Preferably, the powdered mix of the present invention is used. Mix this with a small amount of aqueous liquid by stirring to prepare a granular breader mix. For example, Place the invention mix and aqueous liquid into a bag and stir well with a spoon or similar utensil, or close the bag. The mix of the present invention and the aqueous liquid can be stirred and mixed by operations such as shaking well. Yes, it is possible. The aqueous liquid used in preparing the granular blender mix may be clean water, acidic water, Alkaline water or other food-grade substances can be used. The amount of aqueous liquid to add is: Preferably 10 to 40 parts by mass, more preferably, per 100 parts by mass of the mix of the present invention. It is 15 to 35 parts by mass. The granular blender mix is ​​used as a blender to coat the ingredients. For example, as described above. Apply the granular blender mix to the ingredients using the same procedure as for the powdered mix of the present invention. It can be applied. The amount of the granular blender mix that adheres to the ingredients is the amount of the mix according to the present invention. It is similar to the kus, that is, in terms of the amount of the mix of the present invention, per 100 parts by mass of ingredients Preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass. The granular breader mix that adheres to it adheres to each other, forming a stronger coating. This makes it possible to make the coating on the fried food less likely to peel off, and also It will have a light, crispy texture.

[0028] The present invention involves manufacturing fried foods by deep-frying ingredients coated with the present invention's mix. This is possible. Ingredients coated with the mix of this invention can be deep-fried using the usual procedure. The procedure for deep-frying includes deep frying and deep-frying in a small amount of oil (so-called pan-frying). Examples include (i), and there are no particular restrictions. Among these, the coating is easy to peel off and the coating is crispy. In the sense that the effects of the present invention can be more fully demonstrated because it is a cooking method in which it is difficult to obtain a certain texture, Deep frying is preferable. For deep frying, use a shallow pan such as a frying pan to a depth of about 1-3 cm. Add oil to the pan, then add the coated ingredients and fry them until golden brown. [Examples]

[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. It is not limited to just that.

[0030] (Example 1: Production of pregelatinized starch) Mix 100 parts by mass of commercially available wheat starch (average particle size 20 μm, degree of gelatinization 2%) with 300 parts by mass of water. In addition, a starch slurry was prepared. This slurry was heated at 90°C for 45 minutes while stirring, The starch was dehydrated by suction filtration, spread thinly on a flat plate, and dried to form a sheet of pregelatinized starch. The dried pregelatinized starch sheets were crushed, and the fraction that passed through a sieve with a mesh size of 50 μm was collected, and the following was done: This was used in the example. A portion of the obtained pregelatinized starch was used to determine the degree of gelatinization using β-amylase amylog. The measurement using the lucosidase method showed a result of 96%.

[0031] [Test Example 1] A powdered batter mix for fried foods was prepared by mixing the materials according to the composition shown in Table 1. Cut one 300g chicken breast in half lengthwise, so that each piece weighs 150g. Shaped. Coat each chicken breast with 30g of batter mix for deep frying. The fried ingredients were then placed in a frying pan with oil heated to 170°C to a depth of 1 cm. Then, turning the chicken every 20 seconds, it was deep-fried for 4 minutes to make the fried chicken. The condition and texture of the fried chicken coating were evaluated by a panel of 10 experts according to the following evaluation criteria. The evaluations were conducted, and the average of the evaluations from 10 people was calculated. The results are shown in Table 1.

[0032] <Evaluation Criteria> (Peeling off the coating) 5: The coating is completely intact and in excellent condition. 4: There are some areas where the batter is slightly separated from the ingredients, but there is no peeling of the batter, and the overall quality is good. 3: The batter is partially separated from the ingredients, and there are cracks in the separated areas, making it slightly defective. 2: Part of the coating peels off and falls away, and the ingredients are exposed in an area of ​​less than 20% of the surface area upon visual inspection. Bad. 1: Part of the coating peeled off and fell away, and upon visual inspection, the ingredients were exposed over more than 20% of the surface area. It's defective. (Crispy texture) 5: The batter is very crispy and excellent. 4: The coating is crispy and good. 3: The coating is slightly hard or slightly soft, and the crispness is slightly lacking; it's slightly unsatisfactory. 2: The coating was either too hard or too soft, lacking crispness; therefore, it was unsatisfactory. 1: The coating is either extremely hard or extremely soft, lacking any crispness, and is extremely poor quality.

[0033] [Table 1]

[0034] [Test Example 2] The composition of the Bredermix was changed as shown in Tables 2-5, otherwise it was the same as in Test Example 1. The following procedure is used to manufacture a batter mix for deep frying, and then fried chicken is made using this mixture. The evaluation was conducted. The results are shown in Tables 2-5.

[0035] [Table 2]

[0036] [Table 3]

[0037] [Table 4]

[0038] [Table 5]

[0039] (Example 2: Manufacturing of granulated wheat flour) Combine 200g of wheat flour (cake flour) and 800g of potato starch in a bowl and mix with a hand mixer. After granulation by spraying a small amount of water with a spray bottle while mixing, the mixture is sieved through a sieve with a mesh size of 250 μm. The fraction remaining on a sieve with a mesh size of 100 μm after passing through the filter was collected. Volume-based analysis was performed using laser diffraction. The 50% cumulative particle size was 212 μm.

[0040] [Test Example 3] The procedure was the same as in Test Example 1, except that the composition of the Bredermix was changed as shown in Table 6. A batter mix for deep-frying was manufactured in the following order, and fried chicken was made using it and evaluated. The results are shown in Table 6.

[0041] [Table 6]

[0042] [Test Example 4] Place the materials in a water-resistant bag according to the composition shown in Table 7, mix lightly, and then add 100 parts by mass of the mixture. Then add 20 parts by mass of clean water and stir well with chopsticks to make a granular fried food batter mix. A mixture was prepared. Using this granular mix, fried chicken was prepared using the same procedure as in Test Example 1. The products were manufactured and evaluated. The results are shown in Table 7. For reference, manufacturing examples 1-3 are also reproduced in Table 7.

[0043] [Table 7]

Claims

1. A batter mix for deep-frying containing 5-55% by mass of wheat flour, 5-30% by mass of pregelatinized starch, and 0.2-2% by mass of a thickener.

2. A batter mix for deep-frying containing 4-70% by mass of wheat flour, 8-25% by mass of pregelatinized starch, and 0.2-2% by mass of a thickener.

3. A batter mix for deep-frying containing 4-55% by mass of wheat flour, 5-30% by mass of pregelatinized starch, and 0.5-2% by mass of a thickener.

4. The Bluder Mix according to any one of claims 1 to 3, wherein the thickening agent comprises guar gum.

5. The pregelatinized starch has a degree of gelatinization of 60% or more, according to any one of claims 1 to 4.

6. The blender mix according to any one of claims 1 to 5, wherein the wheat flour includes granulated wheat flour.

7. A granular batter mix for fried foods comprising a mixture of 100 parts by mass of the batter mix for fried foods according to any one of claims 1 to 5 and 10 to 40 parts by mass of an aqueous liquid.

8. A method for producing fried food, comprising applying the batter mix for fried food according to any one of claims 1 to 6, or the granular batter mix for fried food according to claim 7, to ingredients and then deep-frying them.

9. The method according to claim 8, wherein the oil frying is deep-fried.

10. The method according to claim 8 or 9, wherein the amount of the ingredient is 100 g / piece or more.

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