Deep-fried food mix for clothing

Abstract

To provide a deep-fried coating mix capable of producing a battered food product having no sticky feeling and excellent in palate feeling.SOLUTION: The deep-fried coating mix includes 50 to 70 mass% of granular materials containing wheat flour, 0.5 to 3 mass% of pregelatinized starch, and 1 to 10 mass% of waxy cornstarch.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fried food clothing mix.

Background Art

[0002] Fried foods are foods obtained by deep-frying ingredients as they are or with a coating adhered. Fried foods include tempura, which is deep-fried with ingredients as they are, and fried, karaage, fritters, etc., which are deep-fried with a coating adhered to the surface of the ingredients. Coatings are roughly classified into a liquid type and a powder or granular type (coating type, or breader) used by sprinkling on the ingredients, and the latter can be used more simply. Furthermore, in recent years, breading materials for fried foods, which are obtained by blending salt, seasonings, spices, etc. into wheat flour and starch, have also been commercially available. By directly sprinkling these on the ingredients or dissolving them in water and entangling them with the ingredients, and then simply deep-frying, seasoned fried foods can be easily obtained.

[0003] In recent years, due to health concerns and other reasons, deep-frying with a small amount of oil has been increasingly carried out. However, when deep-frying ingredients with a small amount of oil, the temperature drops on the surface of the ingredients other than the deep-fried surface, so the coating easily absorbs oil, and the resulting fried food may have a sticky texture. This tendency was particularly prominent when using a coating type of coating with a thin adhesion.

[0004] Patent Document 1 describes that tempura flour blended with fryable edible granules such as granular vegetable protein, bread flour, cereals, cracker flour, fried potatoes, pasta, kneaded dough, cereal flour, and granules granulated with starch has increased unevenness on the surface of the resulting tempura compared to conventional crispy-type tempura flour, and the texture is improved. Patent Document 2 describes that a granular flour for crispy-type tempura flour containing granulated flour obtained by adding gelatinized starch to cereal flour and starch can produce tempura with juicy and tender ingredients and good texture of the coating and the coating itself. Patent Document 3 describes a mix for fried foods that can produce fried foods with good appearance and texture even with less oil, which contains wheat flour, cereal flour other than wheat flour, an emulsifier, and an expanding agent.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention provides a mix for fried food coatings that can produce a coated fried food product with a good texture without stickiness of the coating even when deep-fried with a small amount of oil.

Means for Solving the Problems

[0007] The inventor has found that by using a mix for fried food coatings containing a granular material containing wheat flour, gelatinized starch, and waxy corn starch in specific amounts, a coated fried food product with a good texture where the coating is crispy and not sticky can be produced.

[0008] Accordingly, the present invention provides a fried food coating mix containing 50 to 70% by mass of granular material containing wheat flour, 0.5 to 3% by mass of gelatinized starch, and 1 to 10% by mass of waxy corn starch. The present invention also provides a method for producing fried food, which includes adhering the above-mentioned fried food coating mix to ingredients and frying them in oil.

Effects of the Invention

[0009] The fried food with coating produced using the fried food coating mix of the present invention has a good texture with a crispy and non-sticky coating. The fried food coating mix of the present invention can improve the stickiness of the coating in fried food with coating, so it is suitable as a fried food coating mix not only for deep-frying with a large amount of oil but also for fried food with coating produced by frying with a small amount of oil.

Embodiments for Carrying Out the Invention

[0010] The fried food coating mix of the present invention (hereinafter also referred to as the mix of the present invention) contains granular material containing wheat flour, gelatinized starch, and waxy corn starch.

[0011] The granular material containing wheat flour included in the mix of the present invention is obtained by granulating a powder raw material containing wheat flour by granulation. Examples of the granular material include granular material containing only wheat flour as the powder raw material; granular material of a mixture of wheat flour and dextrin; granular material of a mixture of wheat flour and unprocessed starch, etc. Any one or a combination of two or more of these can be used. The content of the granular material in the mix of the present invention is preferably 50 to 70% by mass, more preferably 55 to 65% by mass in the total mass of the mix.

[0012] The granular material containing the wheat flour can be produced by conventionally known methods. For example, examples of the granular material include granular wheat flour described in International Publication No. WO2013 / 039049, Japanese Patent Application Laid-Open No. 2014-200207, and Japanese Patent Application Laid-Open No. 2014-200208; granular wheat flour obtained by subjecting a mixture of wheat flour and dextrin described in Japanese Patent No. 5192626 to hydrothermal treatment, and the like, but are not limited thereto. Alternatively, the granular material may be wheat flour granulated by a stirring and mixing method, a fluidized bed granulation method, a spray granulation method, or the like, or a granular material of wheat flour and starch produced by the same method. The particle diameter of the granular material is preferably about more than 100 to 300 μm. Note that the particle diameter of general wheat flour is about 100 μm or less. The particle diameter in this specification refers to the 50% cumulative particle diameter based on volume by the laser diffraction method.

[0013] As the wheat flour used as the powder raw material of the granular material containing the wheat flour, those usually used in foods can be used without particular limitation, and examples thereof include weak flour, medium flour, semi-strong flour, strong flour, durum flour, and the like. Among these, weak flour is preferable because it is not too hard and a crispy and light-textured coating can be obtained. The content of wheat flour in the granular material is preferably 5 to 30% by mass, more preferably 8 to 25% by mass, in the total mass of the granular material.

[0014] The powder raw material of the granular material may contain unprocessed starch and / or dextrin. As the unprocessed starch, those usually used in foods can be used without particular limitation, and examples thereof include potato starch, wheat starch, rice starch, corn starch, waxy corn starch, and the like. As the dextrin, those derived from the starches exemplified above can be used. The unprocessed starches and dextrins exemplified above can be used alone or in combination of two or more. Among these, potato starch is preferable because it is not too hard and a crispy and light-textured coating can be obtained. The content of unprocessed starch and / or dextrin in the granular material, as their total content, is preferably 70 to 95% by mass, more preferably 75 to 92% by mass, in the total mass of the granular material.

[0015] The gelatinized starch contained in the mix of the present invention has a degree of gelatinization of preferably 60% or more, more preferably 70% or more, still more preferably 80% or more, and even more preferably 90% or more. By including gelatinized starch in the mix, a film-like structure can be formed around the ingredients, and even when deep-fried with a small amount of oil, it is possible to suppress the feeling that the coating of the fried food becomes sticky. The content of the gelatinized starch in the mix of the present invention is preferably 0.5 to 3% by mass, more preferably 0.8 to 2.5% by mass in the total mass of the mix. In this specification, the degree of gelatinization of starch can be determined by the β-amylase·amyloglucosidase method. An example of the procedure for measuring the degree of gelatinization by the β-amylase·amyloglucosidase method is described below.

[0016] (A) Reagents The reagents to be used are as follows. 1) 0.8M acetic acid-sodium acetate buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: 0.017 g of β-amylase (Nagase ChemteX, #1500S) and 0.005 g of amyloglucosidase (Sigma Aldrich, 10115-1G-F) were dissolved in 200 mL of the 0.8M acetic acid-sodium acetate buffer of 1) above. 5) Inactivated enzyme solution: Prepared by boiling the enzyme solution of 4) above for 10 minutes. 6) Somogyi reagent and Nelson reagent (reagents for measuring the amount of reducing sugar)

[0017] (B) Measurement method 1) The starch to be used as a sample is pulverized with a homogenizer to be 100 mesh or less. 0.08 to 0.10 g of this pulverized powder is taken in a glass homogenizer. 2) 8.0 mL of deionized water is added thereto, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion. 3) 2 mL each of the dispersion of 2) above is taken into two 25 mL graduated test tubes. One is made up to volume with 0.8M acetic acid-sodium acetate buffer and used as a test section. 4) To another one, add 0.2 mL of 10N sodium hydroxide solution, react at 50 °C for 3 - 5 minutes to completely gelatinize. Then, add 1.0 mL of 2N acetic acid solution, adjust the pH to around 6.0, and then make up the volume with 0.8M acetic acid - sodium acetate buffer to obtain the gelatinization section. 5) Take 0.4 mL of the test solutions of the test sections and the gelatinization section prepared in 3) and 4) above respectively, add 0.1 mL of enzyme solution to each, and carry out an enzyme reaction at 40 °C for 30 minutes. At the same time, prepare a blank by adding 0.1 mL of inactivated enzyme instead of the enzyme solution. The enzyme reaction is carried out while stirring the reaction solution from time to time during the process. 6) Add 0.5 mL of Somogyi reagent to 0.5 mL of the reacted solution above, and boil in a boiling water bath for 15 minutes. After boiling, cool in running water for 5 minutes, then add 1.0 mL of Nelson reagent, stir, and let stand for 15 minutes. 7) Then, add 8.00 mL of deionized water, stir, and measure the absorbance at 500 nm.

[0018] (C) Calculation of degree of gelatinization Calculate the degree of gelatinization according to the following formula. [Equation]

[0019] Waxy corn starch can use commercially available products. The content of waxy corn starch in the mix of the present invention is preferably 1 - 10% by mass, more preferably 3 - 8% by mass in the total mass of the mix.

[0020] The mix of the present invention may further contain, if necessary, other materials that can be incorporated into the coating materials for ordinary deep-fried foods. Examples of such other materials include ordinary wheat flour (non-granulated); flours other than wheat flour; unprocessed starch (non-granulated); processed starch; sugars; proteins; fats and oils; seasonings; spices; colorants; leavening agents; emulsifiers; thickeners; dietary fiber, etc. One or more of these can be used in appropriate combinations. The total amount of such other materials in the mix of the present invention is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 20% by mass or less in the total mass of the mix.

[0021] The mix of the present invention can be produced by mixing, by a conventional method, granular materials containing the above-mentioned wheat flour, gelatinized starch, and waxy corn starch, and, if necessary, other materials. The mix of the present invention is mainly in powder form (including granules) and may contain larger grains or pieces.

[0022] The mix of the present invention can be applied to the production of various deep-fried foods. The types of deep-fried foods produced using the mix of the present invention are not particularly limited, and examples include tempura, deep-fried foods, and fried foods. Preferably, the mix of the present invention is used for the production of tempura.

[0023] The mix of the present invention can be used as a coating material in either a dry or liquid form. That is, when producing deep-fried foods using the mix of the present invention, the mix can be left in powder form and adhered to the surface of the ingredients as a so-called breader (specifically, tempura powder, dusting powder, etc.), or the mix can be mixed with a liquid in a mass ratio of 50 - 200% to prepare a so-called batter liquid (specifically, tempura coating liquid, etc.), and the batter liquid can be wrapped around the ingredients for adhesion.

[0024] Examples of ingredients to which the mixture of the present invention is to be attached include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, mushrooms, and the like. The ingredients may be preliminarily seasoned as necessary. Also, in order to increase the adhesiveness of the mixture of the present invention, the ingredients may be preliminarily dusted with flour or the like. Alternatively, water, a seasoning liquid, an egg liquid, a batter liquid, or the like may be preliminarily attached to the ingredients before attaching the mixture of the present invention.

[0025] In order to better obtain the effects of the present invention, it is preferable to avoid the mixture of the present invention coming into contact with a large amount of moisture before adhering to the ingredients. Therefore, preferably, the mixture of the present invention is a type of coating material (so-called breader) that can be dusted onto the ingredients. As a method for "dusting" the mixture of the present invention onto the ingredients, common operations include, for example, 1) an operation of sprinkling the mixture of the present invention from above the ingredients, 2) an operation of putting the mixture of the present invention and the ingredients into a bag and shaking the bag with its opening closed, 3) an operation of spreading out the mixture of the present invention in a relatively wide container such as a dish and rolling the ingredients on it, and the like.

[0026] When performing the above dusting operation, adding a small amount of water in addition to the mixture of the present invention to the ingredients can make the mixture adhere to the ingredients more unevenly, so that a crispy and light-textured coating can be obtained, which is preferable. The amount of water used for mixing is preferably 20 parts by mass or less, for example, 2 to 20 parts by mass, more preferably 5 to 15 parts by mass, based on 100 parts by mass of the mixture. For example, sprinkle the said amount of water on the ingredients and then sprinkle the mixture of the present invention on them, or put the said amount of water together with the mixture of the present invention and the ingredients into a bag and shake it.

[0027] By frying the ingredients with the mixture of the present invention adhered thereto, fried foods can be produced. The ingredients with the mixture of the present invention adhered thereto can be fried by ordinary procedures. Examples of the frying procedures include deep frying, frying with a small amount of oil (so-called pan-frying), etc., and there is no particular limitation. Among these, pan-frying is preferable in that stickiness of the coating is likely to occur and the effects of the present invention can be more exerted. In pan-frying, for example, oil is put into a shallow pan such as a frying pan to a depth of about 1 to 3 cm, and the coated ingredients are put therein and fried.

Examples

[0028] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited only to these examples.

[0029] (Reference Example 1: Production of Granular Substances) 200 g of wheat flour (weak flour) and 800 g of potato starch were put into a bowl, and while stirring with a hand mixer, a small amount of water was sprayed to granulate. Then, it was sieved, and the fraction that passed through a sieve with an opening of 250 μm and remained on a sieve with an opening of 100 μm was collected. The obtained granular substances were used in the following examples.

[0030] (Reference Example 2: Production of Gelatinized Starch) 300 parts by mass of water was added to 100 parts by mass of commercially available wheat starch (average particle diameter 20 μm, degree of gelatinization 2%) to prepare a starch slurry. This slurry was heated while stirring at 90°C for 30 minutes, then dehydrated by suction filtration, spread thinly on a flat plate and dried to form a sheet-like gelatinized starch. The dried gelatinized starch sheet was pulverized, and the fraction that passed through a sieve with an opening of 50 μm was collected and used in the following examples. The degree of gelatinization was measured by the β-amylase·amyloglucosidase method using a part of the obtained gelatinized starch.

[0031] 〔Test Example 1〕 The materials were mixed according to the composition shown in Table 1 to prepare a powdery tempura mix. Chicken thighs were cut and shaped so that each piece weighed 25 g. The tempura mix was sprinkled on each chicken thigh at 3 g per piece and adhered. The resulting ingredient with the coating was placed in a frying pan filled with oil heated to 170 °C to a depth of 1 cm, and it was fried for 4 minutes while being turned every 10 seconds to produce tempura. The texture of the produced tempura was evaluated by 10 professional panelists according to the following evaluation criteria, and the average value of the 10 evaluations was obtained. The results are shown in Table 1.

[0032] <Evaluation Criteria> (Crispy texture) 5: The coating is very crispy and extremely good. 4: The coating is crispy and good. 3: The coating is slightly hard or slightly soft and the crispy texture is slightly weak, slightly poor. 2: The coating is hard or soft and the crispy texture is insufficient, poor. 1: The coating is very hard or very soft and the crispy texture is not felt, extremely poor. (Sticky feeling) 5: The coating is dry and has no stickiness at all, extremely good. 4: The coating is dry and hardly any stickiness is felt, good. 3: There is a slight stickiness to the coating, slightly poor. 2: The coating is sticky, poor. 1: The stickiness of the coating is strong, extremely poor.

[0033]

Table 1

[0034] 〔Test Example 2〕 A tempura mix was produced in the same procedure as in Test Example 1 except that the composition of the mix was changed as described in Tables 2 to 4. Using this, tempura was produced and evaluated. The results are shown in Tables 2 to 4.

[0035]

Table 2

[0036]

Table 3

[0037]

Table 4

[0038] 〔Test Example 3〕 Granular substances were produced in the same procedure as in Reference Example 1 except that the raw materials were changed as shown in Table 5, and using these, a deep-fried food coating mix was produced in the same procedure as in Test Example 1. Using the produced mix, deep-fried foods were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 5.

[0039]

Table 5

[0040] 〔Test Example 3〕 Using commercially available potato starch or corn starch as raw materials, pregelatinized starch having the degree of gelatinization shown in Table 6 was produced in the same procedure as in Reference Example 2, except that the water content and heating conditions of the starch slurry were changed. Using the obtained pregelatinized starch, a deep-fried food coating mix was produced in the same procedure as in Test Example 1, and using this, deep-fried foods were produced and evaluated. The results are shown in Table 6.

[0041]

Table 6

Claims

1. A frying food coating mix containing 50 to 70% by mass of granular material containing wheat flour, 0.5 to 3% by mass of pregelatinized starch, and 1 to 10% by mass of ungelatinized waxy corn starch.

2. The mix according to Claim 1, wherein the granular material contains 5 to 30% by mass of wheat flour and 70 to 95% by mass of raw starch or dextrin.

3. The mix according to Claim 1 or 2, wherein the degree of gelatinization of the pregelatinized starch is 60% or more.

4. The mix according to any one of Claims 1 to 3, which is a shiny type mix.

5. A mix for fried foods produced by frying, the mix according to any one of Claims 1 to 4.

6. A method for producing fried foods, comprising attaching the frying food coating mix according to any one of Claims 1 to 5 to ingredients and deep-frying.

7. The method according to Claim 6, comprising adding 20 parts by mass or less of water per 100 parts by mass of the mix to the ingredients when attaching the frying food coating mix to the ingredients.

8. The method according to Claim 6 or 7, wherein the deep-frying is frying.

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