Mix for deep-frying and method for producing deep-frying

Abstract

This mix for deep-fired food contains at least one of flour and starch in an amount of 50-99.2% by mass and a malt-derived raw material in an amount of 0.01-10% by mass. Preferably, the malt-derived raw material is in a powder form. Preferably, the mix for deep-fired food is used as batter. The present invention also provides a method for producing a deep-fried food by: attaching a mixture to the surface of a food ingredient, the mixture containing 100-500 parts by mass of an aqueous liquid relative to the 100 parts by mass of the mix for deep-fried food; and frying the food ingredient in oil.

Description

[Technical field]

[0001] The present invention relates to a mix for frying and a method for producing fried foods. [Background technology]

[0002] Deep-fried foods are foods obtained by frying various ingredients. Deep-fried foods include deep-fried foods obtained by frying ingredients as they are without a batter, as well as battered fried foods such as tempura, deep-fried chicken, fries, and fritters, which are obtained by frying ingredients with a mix applied to the surface of the ingredients. When the mix is ​​applied and the ingredients are fried, the presence of the mix heats the ingredients inside as if they were steamed, enhancing the umami flavor, and the mix on the surface is heated to 100°C or higher in oil, imparting a crispy texture, a savory flavor, and the flavor of the oil, which combine to give the texture and flavor unique to deep-fried foods.

[0003] Patent Document 1 describes a method for producing snack foods in which malt extract is mixed and kneaded with wheat, yeast, and water, and the mixture is fermented and then baked and fried in oil in order to improve the texture. Patent Document 2 also describes the production of various foods, such as fried foods, by incorporating 20% ​​to 50% of germinated barley into the total ingredients, with the aim of ingesting functional ingredients contained in malt, such as GABA and dietary fiber. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 61-52244 [Patent Document 2] US 2007 / 0148299 A1 Summary of the Invention

[0005] Typically, fried foods with batter have a good texture and flavor characteristic of fried foods immediately after cooking, but if time passes after cooking or if the food is reheated in a microwave oven, moisture from the ingredients inside the fried food transfers to the batter, causing the ingredients to lose their juiciness and making the batter more flexible. As a result, the crispy texture characteristic of fried foods may be lost. The technologies in Patent Documents 1 and 2 do not address any of the issues regarding how to improve this point.

[0006] To provide a deep-frying mix capable of efficiently producing deep-fried foods with a light and crispy coating that can be maintained for a long period of time even after the time has passed since production or even after reheating in a microwave oven or the like.

[0007] The present invention provides a mix for deep-frying containing 50 to 99.2% by mass of one or more of cereal flour and starch, and 0.01 to 10% by mass of a malt-derived raw material.

[0008] The present invention also provides a method for producing fried foods, which comprises adhering a mixture containing 100 to 500 parts by mass of an aqueous liquid to 100 parts by mass of a mix for deep-frying containing 50 to 99.2% by mass of one or more of cereal flour and starch, and 0.01 to 10% by mass of a malt-derived raw material, to the surface of an ingredient, and frying the ingredient in oil. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will be described below based on its preferred embodiments. The deep-frying mix of the present invention contains at least one of cereal flour and starch, and a malt-derived raw material in a predetermined amount. Deep-fried foods are foods obtained by cooking various ingredients in oil, and the deep-frying mix of the present invention is suitable for producing deep-fried foods having a coating on the surface of the ingredients.

[0010] In the following description, when it is written "X~Y[Z]" (X and Y are arbitrary numbers, and [Z] is a unit), it means "greater than or equal to X[Z] and less than or equal to Y[Z]" unless otherwise specified. In the present specification, the mass of the deep-fry mix of the present invention and the mass of each of the ingredients contained in the mix are expressed as a solid content equivalent, which is the mass of the ingredients contained in the deep-fry mix of the present invention or each ingredient when the mix is ​​dried and reaches the equilibrium moisture content at 25°C. The mass converted into solids can be calculated by allowing the various ingredients or a mix of the ingredients to reach equilibrium moisture content at 25°C, and then measuring the mass of the deep-frying mix itself, or by separating the various ingredients and components from the mix and measuring their masses. When the content of an ingredient is known in advance before it is prepared into a deep-frying mix, the content of the ingredient is equivalent to the mass of the ingredient when it reaches the equilibrium moisture content at 25°C, so the mass of the ingredient used may be expressed as the ingredient content in the deep-frying mix of the present invention.

[0011] One of the features of the deep-frying mix of the present invention is that it contains a malt-derived raw material. The inventors have unexpectedly found that by including a malt-derived raw material in the deep-frying mix, it is possible to obtain deep-frying foods in which the light, crispy texture of the batter is expressed and maintained for a long period of time.

[0012] In this specification, the term "malt-derived raw material" refers to a raw material obtained by subjecting germinated malt seeds to any treatment (e.g., one or more of drying, crushing, extraction, etc.), and specifically includes ground malt obtained by dry-crushing malt, and malt extracts obtained by extracting components from the ground malt or unground malt using an aqueous liquid. Furthermore, "germinated" refers to a state in which at least one of the sprouts and roots protrudes from the seed. Note that unprocessed malt (e.g., unmilled malt) itself is excluded from the malt-derived raw materials, and malt-derived raw materials are also excluded from the flour and starch in this specification.

[0013] As the wheat-based grains in the malt-derived raw material, one or more of barley, wheat, rye, oats, etc. can be used. Among these, the use of barley is more preferable since, when a fried food is produced, the batter retains a good crispy texture for a long time and is less brittle when chewed.

[0014] The malt used in the present invention is preferably aged within 120 hours, more preferably 1 to 108 hours, and even more preferably 2 to 96 hours from the time when at least one of sprouts and roots is confirmed to protrude from the seed. By using such malt, the coating of deep-fried foods can have an excellent crispy texture.

[0015] When ground malt is used as the malt-derived raw material, from the viewpoint of effectively expressing the flavor and texture characteristic of fried foods, preferably root-removed malt is used, and more preferably ground dried malt from root-removed malt is used. The ground malt is typically in the form of a dried powder, i.e., a powder. The malt powder can be pulverized by any method known in the art, for example by feeding dried malt into a known pulverizing device such as a blender or mill and pulverizing it to a particle size that can pass through a sieve with 1 mm openings.

[0016] When a malt extract is used as the malt-derived raw material, the extraction method may be a method used in the present technical field. For example, the malt powder obtained by the above-mentioned method is immersed in an aqueous liquid, preferably at a volume ratio of 100 to 500%, and allowed to stand or, if necessary, subjected to an operation such as shaking or stirring in a non-heated or heated state to obtain an extract in which the components derived from the malt are extracted. The extraction temperature can be about 5° C. to 100° C. for the entire extraction system, and the extraction time can be about 30 minutes to 24 hours. As the aqueous liquid, any aqueous liquid that can be used for food can be used. For example, one of pure water, acidic water, alkaline water, and alcohols such as ethanol can be used alone, or a mixture of two or more of them can be used. The malt extract may be used as it is in the form of a liquid extract, or may be used in the form of a powder obtained by removing the aqueous liquid from the extract by drying, concentration, etc. When the extract is used in the form of a liquid, the extract may be attached to or permeated into other ingredients constituting the mix for deep-frying of the present invention.

[0017] The content of the malt-derived raw material in the deep-fry mix of the present invention is preferably 0.01 to 10% by mass, more preferably 0.02 to 6% by mass, and even more preferably 0.03 to 3% by mass, expressed in terms of solid content, based on the total mass of the deep-fry mix. By setting the content of the malt-derived raw material within this range, the crispy and light texture characteristic of deep-frying can be satisfactorily expressed and the good texture can be maintained for a long time even after the deep-frying has been cooked and the deep-frying has been reheated using a microwave oven or the like. In addition, it is advantageous in that a brittle texture can be satisfactorily obtained when chewing.

[0018] From the viewpoint of easily adjusting the content of the malt-derived raw material, improving operability such as uniform mixing during the production of the mix for deep-frying, and reducing the deterioration of the components to obtain a high-quality mix for deep-frying and deep-fried foods, it is preferable to use the malt-derived raw material in the form of a powder under normal temperature and pressure (25°C, 1 atm), i.e., an environment in which the malt-derived raw material is normally used. In other words, it is preferable to use the malt-derived raw material only in the form of malt powder, only in the form of malt extract powder, or in a combination of these. When the malt powder and the malt extract powder are used in combination, the content of the above-mentioned malt-derived raw material is calculated based on the total mass of each powder.

[0019] The deep-frying mix of the present invention is preferable in that, regardless of whether the malt-derived raw material used in the mix is ​​a ground product or an extract, if the raw material has a certain level of amylase activity, deep-frying can be performed with high productivity to produce deep-frying foods with a crispy, light texture. Specifically, the amylase activity per 100 g of the deep-fry mix is ​​preferably 0.5 to 25 U, more preferably 1.5 to 15 U. This amylase activity can be appropriately adjusted by changing the type of malt-derived raw material (i.e., whether it is a ground product or an extract), the form thereof, or the content. Specifically, when a malt-derived raw material with an amylase activity of 500 U / g is used, when 0.1 g (0.1% by mass) of the malt-derived raw material is blended in 100 g of the deep-fry mix, the amylase activity per 100 g of the deep-fry mix is ​​calculated to be 0.5 U. Amylase activity can be measured using a commercially available α-amylase measurement kit (eg, Kikkoman Biochemifa). Amylase, an enzyme that breaks down starch, partially breaks down the starch that may be contained in the deep-frying mix of the present invention, thereby preventing the batter from becoming excessively hard due to the presence of starch after deep-frying, and allowing the deep-frying food to have a good texture. In addition, by using a malt-derived raw material having amylase activity as the deep-frying mix, not only can the hardness of the batter be reduced, but a light, crispy texture can be effectively and for a long time.

[0020] The frying mix of the present invention further comprises one or more of flour and starch. The flour used in the present invention is not limited as long as it is edible, and examples thereof include flours such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour, as well as ground products of ungerminated seeds of cereals such as barley flour and rice flour. These flours can be used alone or in combination of two or more kinds. Flours are typically in the form of powder at room temperature and normal pressure. The starch used in the present invention is not limited as long as it is edible, and for example, common starches such as corn starch, wheat starch, tapioca starch, sweet potato starch, potato starch, modified starch, etc. can be used alone or in combination of two or more kinds. Starch is typically in the form of powder at room temperature and normal pressure. As mentioned above, the malt-derived ingredients contained in the frying mix are excluded from flour and starch.

[0021] The content of one or more of flour and starch is preferably 50 to 99.2% by mass, more preferably 50 to 99% by mass, even more preferably 60 to 98% by mass, and even more preferably 70 to 97% by mass, based on the total mass of the deep-frying mix. When both flour and starch are contained, the above content is the total amount. By setting the content within such a range, the deep-frying mix is ​​unlikely to be excessively hard or soft, and the deep-frying mix has excellent flavor and texture peculiar to deep-frying. In addition, the light, crispy texture peculiar to deep-frying can be maintained well and for a long time, even after a long time has passed since the deep-frying mix was cooked or after the deep-frying mix is ​​reheated.

[0022] From the viewpoint of improving the flavor, texture, color, and other appearances of the batter obtained from the deep-frying mix and enhancing the palatability of the produced deep-frying food, it is preferable to use one or more of grain flour and starch as the main component, and it is more preferable to use wheat flour as the main component. When wheat flour is used, the ratio of wheat flour to the total mass of grain flour and starch is preferably 60% by mass. End More preferably, 70% by mass or more, and even more preferably 80% by mass or more are used.

[0023] When wheat flour is used as the cereal flour, it is preferable that at least a part of the cereal flour contains wheat flour that has been heat-treated as the wheat flour (hereinafter, also referred to as heat-treated wheat flour). By including heat-treated wheat flour in the mix for deep-frying, the deep-frying food obtained using the mix has a light and crispy texture as well as a good texture that is brittle when chewed. When wheat flour is used as the cereal flour, a part of the wheat flour used may be heat-treated wheat flour, or the whole may be heat-treated wheat flour. In other words, a part or the whole of the wheat flour may be heat-treated wheat flour. The ratio of heat-treated wheat flour to the total mass of wheat flour contained in the deep-frying mix is ​​preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 75% by mass or more.

[0024] The heat-treated wheat flour may be obtained by grinding unheated and ungerminated wheat seeds to produce wheat flour, and then heat-treating the wheat flour, or by heat-treating unheated and ungerminated wheat seeds, and then grinding and milling the seeds. In the following description, unheated wheat flour and wheat seeds are collectively referred to as the heated object.

[0025] The above-mentioned heat treatment may be a dry heat treatment or a wet heat treatment. Dry heat treatment is a process in which an object to be heated is heated under conditions in which no moisture is added, and is a heat treatment carried out while actively evaporating the moisture in the object to be heated. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a thermostatic bath, heating by blowing hot air, leaving it in a high-temperature, low-humidity environment, etc. Note that a process in which hot air is blown onto wheat flour to which moisture has been added to dry it is not included in dry heat treatment because the heat is not sufficiently applied to the object to be heated due to the latent heat of evaporation of moisture.

[0026] The moist heat treatment is a treatment in which the moisture in the object to be heated is maintained or moisture is supplied from the outside to heat the object. In the moist heat treatment, water or steam such as saturated steam can be supplied and used. The amount of moisture supplied in the moist heat treatment is preferably about 5 to 50 parts by mass per 100 parts by mass of the object to be heated. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which moisture is added to the object to be heated in a sealed environment, and then a heat medium such as hot air is directly brought into contact with the object to be heated, a method in which high-temperature steam is brought into contact with the object to be heated and heated by the latent heat of condensation, and a method in which the object to be heated is heated in a high-humidity atmosphere. The apparatus used in the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder.

[0027] The deep-fry mix of the present invention may be composed of only one or more of malt-derived raw materials, flour, and starch, or may further contain other raw materials other than malt-derived raw materials, flour, and starch in addition to one or more of malt-derived raw materials, flour, and starch, as necessary. When other raw materials are further contained, the content of the other raw materials is preferably about 20% by mass or less based on the total mass of the deep-fry mix. Other ingredients that may be contained in the deep-fry mix include ingredients that are usually used in the manufacture of this type of deep-fry mix. Examples of other ingredients include sugars other than starch, such as sucrose, fructose, and dextrin, proteins such as milk protein and soy protein, seasonings such as salt and soy sauce, spices such as pepper, oils and fats, thickeners, leavening agents, emulsifiers, etc., and one or more of these can be appropriately selected and used depending on the type of fried food to be fried.

[0028] The deep-fry mix of the present invention is a solid mixture at room temperature and normal pressure, and is preferably in powder form. When producing a powdered deep-fry mix, for example, a powdered malt-derived raw material and one or more types of powder of cereal flour and starch can be dry-mixed. Each powder can be mixed using a known mixing device such as a blender.

[0029] When producing fried foods using the deep-frying mix of the present invention, the mix may be used in its powder form as a blender to adhere to the surface of ingredients, or the mix may be used as a batter, which is a mixed liquid obtained by mixing the mix with an aqueous liquid, to adhere to the surface of ingredients. Examples of the embodiment in which the deep-frying mix is ​​used as a blender include powder for deep-frying, dusting powder, etc. Examples of the embodiment in which the deep-frying mix is ​​used as a batter include batter for tempura, etc.

[0030] When the deep-frying mix of the present invention is used as a batter, even if the batter is left to stand for a long time at room temperature and normal pressure, the properties of the batter are not easily changed from those immediately after production, and the fluidity of the batter itself and the adhesion of the batter to ingredients are well maintained. As a result, it is preferable in that the operability when attaching the batter to the surface of the ingredients can be improved. This is particularly advantageous when deep-frying at home, where it is difficult to balance careful preparation with rapid work, because there is little change in the properties of the batter that deteriorates its handling due to the passage of time when producing deep-fried foods with batter, and there is no need to cook in a hurry.

[0031] The present invention also provides a method for producing fried foods, which comprises applying the above-mentioned deep-frying mix to the surface of an ingredient and deep-frying the ingredient. The above-mentioned description regarding the deep-frying mix is ​​appropriately applied. When using a deep-frying mix as a blender to produce fried foods, the ingredients with the powdered deep-frying mix attached to their surfaces can be fried as is to obtain fried foods with a coating on the surface of the ingredients.

[0032] When producing fried foods using the deep-frying mix as a batter, a mixture containing 100 to 500 parts by mass of an aqueous liquid per 100 parts by mass of the deep-frying mix is ​​adhered to the surface of an ingredient, and if necessary, breadcrumbs or the like are further adhered to the surface of the ingredient or to the surface of the mixture adhered to the surface of the ingredient, and then the ingredient with the mixture containing the mix adhered to its surface is deep-fried to obtain fried foods with a coating on the surface of the ingredient.

[0033] When the deep-frying mix is ​​used as a batter, the content of the aqueous liquid to be mixed with the mix may be appropriately adjusted according to the type of ingredients, and the aqueous liquid at 25°C is preferably 100 to 500 parts by mass, more preferably 110 to 350 parts by mass, per 100 parts by mass of the powdered deep-frying mix in terms of solid content. By mixing at such a ratio, the batter can be applied to the surface of the ingredients in a single operation to a moderate thickness, and the operation during the production of fried foods is excellent. In addition, the produced fried foods can have a crispy and crisp texture. When the deep-frying mix is ​​used as a batter, the aqueous liquid to be mixed with the mix may be a liquid for consumption, specifically, clear water or liquid other than clear water such as milk, liquid egg, oil, stock, broth, etc. These may be used alone or in combination of two or more.

[0034] The ingredients used in the manufacture of fried foods are not particularly limited, and various ingredients can be used, such as meat from chicken, pork, beef, lamb, goat, etc., processed meat products such as sausages, ham, bacon, etc., seafood such as squid, shrimp, horse mackerel, etc., seafood products such as fish paste, etc., and vegetables. Before the deep-frying mix is ​​applied to the ingredients, the ingredients may be seasoned with seasonings and spices as necessary, or a dusting powder other than the deep-frying mix, such as soft flour or potato starch, may be applied to the surface of the ingredients.

[0035] The present invention can be applied to the production of various battered fried foods, but is particularly suitable for producing tempura, fritters, fries, karaage, and corn dogs, and is particularly suitable for the production of batter-coated fried foods such as tempura, fritters, and corn dogs.

[0036] A battered fried food having a batter on the surface of the ingredient is a fried food that can be enjoyed immediately after production, with both the juiciness of the ingredient itself due to the moisture inside the ingredient and the crispy texture of the batter. On the other hand, with time elapsed after cooking, the moisture of the ingredient transfers to the batter, causing the juiciness of the ingredient to be lost, and the batter becomes soft and loses its crispy texture, so that the desired flavor and texture of the fried food cannot be expressed. In addition, fried foods that have been cooled after time has passed after cooking may be reheated at home using a heating cooking device such as a microwave oven. For example, when reheated using a microwave oven, due to the physical properties of microwaves that heat by the vibration of water molecules, the moisture in the ingredient is likely to transfer to the batter side due to evaporation, etc., which may result in further deterioration of the quality of the batter. In addition, there are two types of mixes used in the manufacture of battered fried foods: blender (powder) and batter (liquid). In battered fried foods such as tempura, the amount of batter adhering to the ingredients is relatively large, so the batter texture plays a large role in the overall texture of the battered fried food. As a result, the quality deterioration of the batter caused by the transfer of moisture to the batter is more likely to occur.

[0037] In order to improve these points, the deep-frying mix of the present invention, which contains a predetermined amount of malt-derived raw material, can be used to produce deep-fried foods with a crispy and light texture that maintains its quality for a long time even after time has passed since production or after reheating. Although it is not clear why the deep-frying mix contains a predetermined amount of malt-derived raw material, it is possible to maintain the texture unique to the batter well, improve the quality of the fried food, and maintain the texture unique to the fried food for a long time, the inventors speculate as follows. It is known that malt contains a large amount of various decomposing enzymes such as amylase and protease compared to ungerminated wheat seeds. The inventor speculates that this is because these various decomposing enzymes moderately decompose the starch and protein contained in the raw materials of the mix, thereby reducing the density of the batter and reducing the water retention of the batter. On the other hand, as shown in the examples described below, it has been revealed that when only various decomposing enzymes such as amylase and protease are mixed instead of malt-derived raw materials, the texture specific to fried foods is inferior to that when the deep-frying mix of the present invention is used. From these results, it is speculated that the above-mentioned effects are significantly achieved due to the interaction between the various decomposing enzymes contained in the malt-derived raw materials and other components, or the interaction between the malt-derived raw materials and other raw materials constituting the mix.

[0038] In addition, when a batter is used in the manufacture of fried foods, if the batter is not used after preparation for a certain period of time, the viscosity of the batter increases, and the properties of the batter change in a relatively short time of about several tens of minutes, which may deteriorate the operability of coating ingredients. Therefore, when producing fried foods with coating, it is necessary to cook the fried foods quickly after preparing the batter, and careful preparation and quick work are required. In particular, it may be difficult to balance careful preparation and quick work when cooking fried foods at home. In this regard, according to the present invention, even when a deep-frying mix is ​​used as a batter, the properties of the batter immediately after preparation and the properties of the batter when left to stand for a long time are unlikely to change, and there is no need to cook in a hurry, so that the operability of coating, etc. is excellent without rushing to prepare in advance when producing fried foods.

[0039] Furthermore, since malt contains various enzymes such as amylase and protease, as well as maltose, it is commonly used in bread production, for example, to supply the sugars necessary for yeast activity and promote the fermentation of bread dough. However, since the prior art has not considered the above-mentioned fact that the properties of the batter in a battered deep-fried food can be changed by adding a predetermined amount of malt-derived raw material to a mix for deep-frying that does not require fermentation, and that the quality of the batter, such as the texture, and thus the quality of the deep-fried food, can be improved, this is a new finding that was obtained upon the completion of the present invention. Furthermore, as shown in the examples described below, the inventors have confirmed that the effects of the present invention, such as the development of a good batter texture and improved operability, cannot be achieved by simply adding a degrading enzyme such as amylase or protease instead of a malt-derived raw material. EXAMPLES

[0040] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. The content of each raw material shown below is based on the mass converted into solid content. Also, blank spaces in the table indicate non-containance or non-evaluation.

[0041] In the following Examples and Comparative Examples, the raw materials used are shown below. In the following description, when simply referred to as wheat flour, the wheat flour refers to wheat flour that has not been heat-treated (non-heat-treated). <Malt-derived ingredients> Malt powder: Germinated barley seed powder, manufactured by Oriental Yeast Co., Ltd., α-amylase activity 500U / g <Flour> · Wheat flour: Weak wheat flour (Nissin Foods' "Flour"; non-heat-treated wheat flour) Heat-treated wheat flour: Weak wheat flour ("Flour" manufactured by Nisshin Foods) is mixed with water, packed into a pouch, and then subjected to moist heat treatment at 120℃ for 60 seconds. Barley flour: ground ungerminated barley seeds (produced by Nisshin Flour Milling Co., Ltd.) Rice flour: Ground non-glutinous rice (made by Rice Flour Club) <Starch> Corn starch: Cornstarch (manufactured by Tomizawa Shoten) Modified starch: Starch acetate (manufactured by Nippon Shokuhin Kako Co., Ltd.) Potato starch: Potato starch (made by Hokuren) <Other ingredients> Leavening agent: Baking powder (Okuno Pharmaceuticals) Amylase: Biozyme A (Amano Enzyme, α-amylase activity 7000U / g) Protease: Protease A "Amano" SD (manufactured by Amano Enzyme, protease activity 5000U / g) Soy protein: Powdered soy protein (manufactured by Fuji Oil)

[0042] [Examples 1 to 5 and Comparative Examples 1 to 6] A powdered mix for deep frying was produced by mixing the ingredients according to the ratio shown in Table 1 below. In each example, the content of each ingredient was adjusted so that the amylase activity was constant.

[0043] [Test Example 1] 100 parts by mass of the deep fry mix of each of the Examples and Comparative Examples was mixed with 160 parts by mass of fresh water to produce a batter-type tempura mixture (hereinafter also referred to as tempura batter liquid). The shrimp meat with tails (20 g / one shrimp) was used as the ingredient. After removing the moisture on the surface of the ingredient with kitchen paper, the surface of the ingredient was covered with flour (weak wheat flour "Flour"), and then tempura batter was applied to the entire surface of the shrimp meat to obtain an ingredient covered with batter. The ingredients with the batter liquid attached were placed in an oil tank at 170°C and deep-fried for 2 minutes and 30 seconds to produce a fried food (shrimp tempura) with a batter on the surface of the ingredients.

[0044] Ten expert panelists tasted the shrimp tempura immediately after production and the shrimp tempura that had been left at room temperature for four hours after production, and evaluated the texture of the fried food using the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean of the scores given by the ten panelists. <Evaluation criteria for tempura texture> 5 points: The coating is not too hard, has a crispy texture and is crispy but not too hard, making it an extremely good texture. 4 points: The coating is not too hard and has a light, crispy texture, providing a good texture. 3 points: The batter has a moderately crispy texture and is of an acceptable texture. 2 points: The batter does not have much of a crispy texture and is either a little too hard or a little too soft, resulting in a poor texture. 1 point: The crispy texture of the batter is barely noticeable, and the batter is either too hard or too soft, resulting in an extremely poor texture.

[0045] [Test Example 2] 100 parts by mass of the deep fry mix of Example 1 or Comparative Examples 1 to 3 was mixed with 160 parts by mass of fresh water to produce each tempura batter liquid. Immediately after preparation of the batter liquid, and 30 and 60 minutes later, shrimp tempura was prepared by coating the shrimp with the batter liquid in the same manner as in Test Example 1. The ease of handling the batter liquid during tempura preparation was evaluated by 10 expert panelists according to the following evaluation criteria. The results are shown in Table 1 below as the arithmetic mean of the scores given by the 10 panelists. <Evaluation criteria for usability> 5 points: The batter can be applied to the surface of the ingredients in an appropriate thickness with just one operation, making it extremely easy to use. 4 points: The coating liquid is somewhat thick and tends to adhere to the surface of the ingredients, but excess coating liquid can be removed, making it easy to use. 3 points: The batter liquid adheres to the surface of the ingredients in a somewhat thick layer, and the excess batter liquid is difficult to remove, but is easy to use and has no problems. 2 points: The coating liquid remained thick and attached to the surface of the ingredients, making it difficult to operate. 1 point: The batter liquid is hard and difficult to apply, or the batter liquid is very thick and remains attached to the surface of the ingredients, making it extremely difficult to operate.

[0046] [Table 1]

[0047] [Examples 6 to 12, Comparative Examples 7 to 8] A powdered mix for deep frying was produced in the same manner as in Example 1, except that the blending amount of the malt-derived raw material was changed as shown in Table 2. A batter-type mixture was prepared using this in the same manner as in Test Example 1, and shrimp tempura was produced. The texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 2 below. Table 2 also lists the evaluation results of Example 1.

[0048] [Table 2]

[0049] [Examples 13 to 18, Comparative Examples 9 to 10] A deep-frying mix was produced in the same manner as in Example 1, except that soy protein was used as an ingredient other than the grain flour and starch, and the blending amounts of soy protein and wheat flour were changed as shown in Table 3 below. A batter-type mixture was prepared using this in the same manner as in Test Example 1, and shrimp tempura was produced. The texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 3 below. Table 3 also lists the evaluation results of Example 1.

[0050] [Table 3]

[0051] [Examples 19 to 24] A deep-fry mix was produced in the same manner as in Example 3 using the same raw materials as in Example 3, except that the blending amounts of corn starch and wheat flour were changed as shown in Table 4 below. A batter-type mixture was prepared using this in the same manner as in Test Example 1, and shrimp tempura was produced. The texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below. Table 4 also lists the evaluation results of Examples 1 and 3.

[0052] [Table 4]

[0053] [Examples 25 to 31] A deep-fry mix was produced in the same manner as in Example 1 using the same raw materials as in Example 1, except that the blending ratio of wheat flour and heat-treated wheat flour was changed as shown in Table 5 below. A batter-type mixture was prepared using this in the same manner as in Test Example 1, and shrimp tempura was produced. The texture of the shrimp tempura was evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below. Table 5 also lists the evaluation results of Example 1.

[0054] [Table 5]

[0055] [Examples 32 to 39 and Comparative Examples 11 to 13] The same raw materials as in Example 1 were used and mixed according to the ratio shown in Table 6 below to produce a blender-type deep-fry mix powder. Chicken thigh meat cut and shaped to weigh 25 g per piece was used as the filling. 2.5 g of the deep-fry mix per chicken thigh was sprinkled on the surface of the chicken thigh meat, left to stand for 10 minutes, and then deep-fried for 3 minutes in salad oil heated to 170°C to produce a deep-fried food (fried chicken) with a coating on the surface of the filling. Ten expert panelists tasted the fried chicken immediately after production and the fried chicken that had been left at room temperature for four hours after production, and evaluated the texture of the fried food according to the following evaluation criteria. The results are shown in Table 6 below as the arithmetic mean of the scores of the ten panelists.

[0056] <Evaluation criteria for fried chicken texture> 5 points: The batter has a crispy texture and is extremely good in texture. 4 points: The batter has a crispy texture and is of good quality. 3 points: The batter has a moderately crispy texture and is of an acceptable texture. 2 points: The batter does not have much of a crispy texture and is either a little too hard or a little too soft, resulting in a poor texture. 1 point: The crispy texture of the batter is barely noticeable, and the batter is either too hard or too soft, resulting in an extremely poor texture.

[0057] [Table 6]

[0058] [Examples 40 to 47 and Comparative Examples 14 to 16] The ingredients were mixed according to the composition shown in Table 7 below to produce a powdered mix for deep frying. Next, 100 parts by mass of the deep-fry mix was mixed with 100 parts by mass of fresh water to produce a batter-type mixture for deep-frying (hereinafter, also referred to as deep-frying coating liquid). The filling used was chicken thigh meat cut and shaped so that each piece weighed 25 g. The filling was coated on the surface of the chicken thigh meat, left to stand for 10 minutes, and then deep-fried for 4 minutes in salad oil heated to 170°C to produce a fried food (fried chicken) with a coating on the surface of the filling. Ten expert panelists tasted the fried chicken immediately after production and the fried chicken that had been left at room temperature for four hours after production, and evaluated the texture of fried foods using the fried chicken texture evaluation criteria described above. The results are shown in Table 7 below as the arithmetic mean of the scores given by the ten panelists.

[0059] [Table 7]

[0060] As shown in Tables 1 to 7, fried foods produced using the frying mixes of the Examples can be produced in a way that maintains a crispy, light-textured coating, compared to those of the Comparative Examples, even if some time has passed since production or if the fried foods that have been produced some time since production are reheated. Furthermore, as shown in Table 1, when the deep-frying mix is ​​used as a batter-type coating liquid, the change in the properties of the batter over time can be reduced, resulting in excellent operability in coating the fried foods during production. [Industrial Applicability]

[0061] According to the present invention, a deep-frying mix can be provided that can produce deep-fried foods in which the crispy, light texture of the coating is maintained for a long period of time even after time has passed since production or even after reheating.

Claims

1. Contains 50 to 99.2% by mass of one or more of flour and starch, A mix for deep-frying containing 0.03 to 3% by mass of a malt-derived raw material, The mix for deep frying has an amylase activity of 0.5 U to 25 U per 100 g of the mix for deep frying.

2. The frying mix of claim 1 , wherein the malt-derived raw material is in the form of a powder.

3. 3. The frying mix according to claim 1 or 2, which is used as a batter.

4. The frying mix according to claim 1 or 2, which is used as a blender.

5. The frying mix according to any one of claims 1 to 4, comprising the cereal flour, at least a portion of which comprises heat-treated wheat flour.

6. A method for producing fried foods, comprising applying a mixture containing 100 to 500 parts by mass of an aqueous liquid to a surface of an ingredient, the mixture containing 50 to 99.2% by mass of one or more of flour and starch and 0.03 to 3% by mass of a malt-derived raw material, and deep-frying the ingredient, The method for producing fried foods, wherein the amylase activity per 100 g of the mix for fried foods is 0.5 U to 25 U.

7. The method for producing fried foods according to claim 6, comprising the grain flour, at least a portion of which comprises heat-treated wheat flour.

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