A breader for deep-frying containing freeze-dried wheat flour, and a breader mix for deep-frying and deep-frying using the same

Abstract

To provide breader for frying which enables getting crispy and non-greasy coating and fried foods using it.SOLUTION: Breader for frying consists of grain flour and / or starch, and the content of dried grain flour and / or starch with its water content adjusted at 5 mass% or less is 0.1 mass% - 100 mass%. Breader mix for fried foods is made by using the breader. Fried foods are made by using the breader and / or the breader mix. Drying method such as freeze drying and hot-air drying can be used.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a breader for deep-frying containing dried cereal flour and / or starch, a breader mix for deep-frying using the breader, and deep-frying foods using the breader mix and the like. [Background technology]

[0002] There are various characteristics that are required for coatings for fried foods, such as a good crispness and a lack of oiliness, and various attempts have been made to achieve these goals. For example, fried food modifiers are known that can reduce the amount of oil seeping into fried foods, give the foods a light texture without an oily feeling, do not become soft even over time after frying, retain a crisp and crunchy texture, and also reduce the calories of fried foods (see, for example, Patent Document 1). In addition, a fried chicken flour that can be used with a small amount of oil without destroying the coating shape and that has a crispy texture and is not oily is known, which is characterized by containing soybean flour with a particle size of 212 μm or less and an NSI of 30 or less in the fried chicken flour (see, for example, Patent Document 2). For the same purpose, fried chicken flour is known which is characterized in that the fried chicken coating material contains durum wheat flour having a particle size of 212 μm or less (see, for example, Patent Document 3). Furthermore, for the purpose of providing a coating material that can produce a coating for fried foods that is less oily and has good hardness and crispness, a coating material is known that contains full-fat soy flour and rice flour, in which the amount of the rice flour per 100 parts by mass of the full-fat soy flour is 60 parts by mass or more and 450 parts by mass or less, and the total amount of the full-fat soy flour and the rice flour in the coating material is 10% by mass or more and 80% by mass or less (see, for example, Patent Document 4). In addition, a processed edible flour is known that, when used as a coating material for deep-fried foods, reduces deterioration of the coating texture over time and can improve the texture to a pleasant, crispy texture with good bite, and is characterized by containing edible flour made from starchy and / or fibrous ingredients and an oil / fat solidifying agent mixed with the edible flour (see, for example, Patent Document 5). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2002-165552 A [Patent Document 2] JP 2008-35791 A [Patent Document 3] JP 2008-35792 A [Patent Document 4] JP 2016-119860 A [Patent Document 5] JP 2020-174571 A Summary of the Invention [Problem to be solved by the invention]

[0004] As described above, various attempts have been made to obtain a batter that is crisp and not oily. The object of the present invention is to provide a breader for deep-frying food that can obtain a batter that is crisp and not oily, a breader mix for deep-frying food that uses the breader, and deep-frying food that uses the breader mix. In particular, in convenience stores, supermarkets, and the like, deep-fried foods are often stored in heated display cases (hot cases), which poses the problem that the batter loses its crispness over time. Therefore, there is a demand for batters that do not lose their crispness over time. [Means for solving the problem]

[0005] As a result of extensive research into achieving the above-mentioned objective, the inventors discovered that by mixing a specific amount of dried flour and / or starch so that the moisture content is 5% by mass or less into a deep-fry breader, it is possible to obtain a batter that is crisp and does not feel oily, and that the batter maintains its crispness even after a long time has passed, which led to the completion of the present invention. Thus, the present invention provides flour A breader for frying food, comprising: frozen Dry flour of 20 A breader for deep-frying food, comprising: , and a breader mix for frying using the same, and It is fried. Effect of the Invention

[0006] The batter for deep-fried foods prepared using the deep-fry breader of the present invention is crisp and not oily, and maintains its crispness even after a long time has passed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] The present invention will be described in detail below. The breader for deep-frying of the present invention is characterized in that it contains 0.1% by mass or more and 100% by mass or less of flour and / or starch, and is made of cereal flour and / or starch, and is dried so that the moisture content is 5% by mass or less. Flour and / or starch dried to a moisture content of 5% by mass or less refers to flour and / or starch that has been dried to a moisture content of 5% by mass or less. When drying the grain flour and / or starch, commercially available grain flour and / or starch can be used, and unless specially dried, the moisture content of these is approximately 8% by mass or more. The dried flour and / or starch used in the present invention can be obtained by drying this flour and / or starch having a moisture content of 8% by mass or more so that the moisture content is 5% by mass or less. Alternatively, the raw material can be dried before being made into flour, and then crushed and sieved to obtain dried flour. The dryer used for freeze-drying or hot air drying is not particularly limited and a commercially available product can be used. The type of dried flour used in the present invention is not particularly limited, and examples include wheat flour, potato flour, corn flour, rice flour, etc. Furthermore, the type of dried starch used in the present invention is not particularly limited, and examples thereof include wheat starch, potato starch, corn starch, rice starch, tapioca starch, and the like. In the present invention, the effect can be obtained by using at least one of the dried cereal flour and / or starch, and both can also be used. One or more types of flour and / or starch can be used simultaneously. The blending amount of the dried cereal flour and / or starch in the breader for deep frying is 0.1% by mass or more and 100% by mass or less.

[0008] The breader for deep-frying of the present invention can be obtained by mixing the above-mentioned ingredients to make them uniform. The mixing method is not particularly limited, and examples thereof include a method of mixing by hand and a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, or a V-type mixer.

[0009] The method of using the breader for deep-frying of the present invention may be the same as that of known breaders. For example, deep-fried foods can be obtained by breading directly on ingredients or on ingredients covered with batter and then frying the ingredients. The breader for deep-frying of the present invention can be used in combination with ingredients that have been conventionally used in breaders, as necessary, such as egg powder, salt, seasonings, spices, flavorings, colorings, bread crumbs, cracker crumbs, etc. There is no particular limitation on the amount of these ingredients used so long as they do not impair the effect of the breader for deep-frying of the present invention. They may be mixed in advance and used as a breader mix. The mixing method is not particularly limited, and the above-mentioned mixing methods can be used. The ingredients that can be prepared using the deep frying breader of the present invention are not particularly limited, and examples thereof include meat, seafood, vegetables, beans, mushrooms, and the like. These may be raw or heat-treated. EXAMPLES

[0010] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. [Preparation of dried flour and dried starch] Commercially available wheat flour (moisture content: 14% by mass), potato flour (moisture content: 17% by mass), corn flour (moisture content: 14% by mass), rice flour (moisture content: 11% by mass), wheat starch (moisture content: 13% by mass), potato starch (moisture content: 18% by mass), corn starch (moisture content: 13% by mass), rice flour starch (moisture content: 14% by mass), and tapioca starch (moisture content: 12% by mass) were freeze-dried using a vacuum dryer (Kyowa Vacuum Engineering Co., Ltd., RLEIII-103) to obtain freeze-dried wheat flour, freeze-dried potato flour, freeze-dried corn flour, freeze-dried rice flour, freeze-dried wheat starch, freeze-dried potato starch, freeze-dried corn starch, freeze-dried rice flour starch, and freeze-dried tapioca starch with a moisture content of 5% by mass. Commercially available wheat flour (moisture content: 14% by mass), potato flour (moisture content: 17% by mass), corn flour (moisture content: 14% by mass), rice flour (moisture content: 11% by mass), wheat starch (moisture content: 13% by mass), potato starch (moisture content: 18% by mass), corn starch (moisture content: 13% by mass), rice flour starch (moisture content: 14% by mass), and tapioca starch (moisture content: 12% by mass) were dried with hot air using a constant temperature dryer (manufactured by Yamato Scientific Co., Ltd., DX302) to obtain hot air dried wheat flour, hot air dried potato flour, hot air dried corn flour, hot air dried rice flour, hot air dried wheat starch, hot air dried potato starch, hot air dried corn starch, hot air dried rice flour starch, and hot air dried tapioca starch with a moisture content of 5% by mass.

[0011] The raw materials having the compositions shown in Tables 1 to 9 were thoroughly mixed with 2 parts by mass of salt, 0.2 parts by mass of pepper, and 0.5% by mass of monosodium glutamate to obtain a breading mix for deep-frying. In Tables 1 to 9, the units of blend amounts are parts by mass.

[0012] A batter was prepared by adding 55.5 parts by weight of soft wheat flour, 40 parts by weight of tapioca starch, 1 part by weight of baking powder, 2 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of guar gum, and 150 parts by weight of water and stirring.

[0013] The entire surface of 25 g of chicken thigh meat was covered with 5 g of the obtained batter, and then 3 g of the obtained breader mix was applied evenly over the entire surface of the batter. This was fried in salad oil at 170°C for 1 minute, then heated in a steam oven (internal humidity 70%, internal temperature 140°C) for 10 minutes and frozen in a quick freezer at -50°C for 30 minutes to obtain frozen fried chicken. The frozen fried chicken was stored at -30°C for 3 days, fried in salad oil at 170°C for 5 minutes, allowed to cool, and then evaluated by 10 panelists for the texture (crispness) and oiliness of the batter (evaluated as the texture immediately after eating) using a control (3 points) obtained when only wheat flour (moisture content 14% by mass) (Reference Example 1). In addition, after storing them for 6 hours in a hot case at a temperature of 70°C and a humidity of 50%, 10 panelists evaluated the texture (crispness) of the batter using the following evaluation criteria (evaluated as texture after storage). Incidentally, since there was almost no change in oiliness even when left standing, evaluation after storage was omitted. Texture (crispness) 5 points: Crispy and very good bite, very good 4 points: Crispy and crisp, good bite. 3 points average 2 points - Not very crispy and has a rather poor bite, so it's bad. 1 point: Not crispy, very bad crispness, very bad Oiliness 5 points: Not oily, very good 4 points: Almost no oiliness, good 3 points average 2 points: The oiliness is somewhat unpleasant. 1 point: Oily, very bad

[0014] The obtained evaluation results are shown in Tables 1 to 9. In the table, the ratings show the number of people who gave a score and the average score. Products with an average score of 3.5 or higher for both texture and oiliness were considered to pass.

[0015] [Table 1]

[0016] [Table 2]

[0017] [Table 3]

[0018] [Table 4]

[0019] [Table 5]

[0020] [Table 6]

[0021] [Table 7]

[0022] [Table 8]

[0023] [Table 9]

[0024] [Verification of the effect of drying methods] The freeze-dried flour and / or starch were changed as follows: reference example 2 The evaluation was carried out in the same manner. comparison Example 55 The freeze-dried wheat flour of Example 4 was replaced with hot air-dried wheat flour. reference Example 56 reference The freeze dried potato flour of Example 10 was replaced with hot air dried potato flour. reference Example 57 reference The freeze dried corn flour of Example 16 was replaced with hot air dried corn flour. reference Example 58 reference The freeze-dried rice flour in Example 22 was replaced with hot air dried rice flour. reference Example 59 reference The freeze dried wheat starch of Example 28 was replaced with hot air dried wheat starch. reference Example 60 reference The freeze-dried potato starch of Example 34 was replaced with hot air dried potato starch. reference Example 61 reference The freeze-dried cornstarch of Example 40 was replaced with hot air dried cornstarch. reference Example 62 reference The freeze-dried rice flour starch of Example 46 was replaced with hot air dried rice flour starch. reference Example 63 reference The freeze dried tapioca starch of Example 52 was replaced with hot air dried tapioca starch. The evaluation results obtained are shown in Table 10.

[0025] [Table 10]

[0026] Satisfactory results were obtained using either hot air drying or freeze drying. The preferred method of drying was freeze-drying. The preferred raw material was wheat flour.

Claims

1. A breader for deep-frying food made from wheat flour, characterized in that it contains 20% by mass or more and 100% by mass or less of wheat flour that has been freeze-dried so that the moisture content is 5% by mass or less.

2. A breader mix for deep-frying, which is prepared using the breader for deep-frying according to claim 1.

3. Fried food made using the frying breader according to claim 1.

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