Methods for manufacturing whole wheat flour for coating fried foods, made from whole wheat flour manufactured using different methods

Abstract

To provide a production method for wheat whole-grain flour for fried food coating, the flour curbed in a bran smell or a harsh taste when used as raw material for a fried food coating.SOLUTION: A production method for wheat whole-grain flour for fried food coating includes blending, at a ratio of 80:20-50:50, wheat whole-grain flour ground to a particle size that can pass through a sieve having 1 mm opening by an airflow type crusher and wheat whole-grain flour ground to a particle size that can pass through a sieve having 1 mm opening by an attrition type mill.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to methods for producing whole wheat flour for coating fried foods, which are made from whole wheat flour produced by different methods. [Background technology]

[0002] Although whole wheat flour is rich in nutrients, it has the problem of being difficult to eat due to its strong bran smell and harsh taste compared to wheat flour milled from separated endosperm. As a means for solving such a problem, for example, (1) a process for coarsely crushing raw wheat (2 (3) separating the coarsely ground product obtained in step (1) into a fine fraction having an average particle size of less than 150 to 200 μm and a coarse fraction having an average particle size of 150 to 200 μm or more (however, the average particle size of this coarse fraction is larger than that of the previous fine fraction); (4) finely grinding the coarse fraction obtained in step (2) by impact milling; (5) isolating the fine fraction having an average particle size of less than 150 to 200 μm from the finely ground product obtained in step (3); and (6) mixing the fine fraction having an average particle size of less than 150 to 200 μm obtained in step (2) with the fine fraction having an average particle size of less than 150 to 200 μm obtained in step (4) (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-61813 Summary of the Invention [Problem to be solved by the invention]

[0004] When whole wheat flour is used as a coating for fried foods, it has the problem of having a strong bran smell and a harsh taste that makes it difficult to eat, and methods to improve this are being sought. An object of the present invention is to provide a method for producing whole wheat flour for coating fried foods, which has reduced bran odor and harsh taste when used as a raw material for coating fried foods. [Means for solving the problem]

[0005] As a result of extensive research conducted by the inventors in order to achieve the above-mentioned object, they discovered that by using whole wheat flour obtained by different milling methods in specific ratios as an ingredient in the coating of fried products, it is possible to suppress the bran odor and harsh taste, and thus completed the present invention. Therefore, the present invention provides a method for producing whole wheat flour for coating fried products, which comprises blending whole wheat flour pulverized using an airflow pulverizer to a particle size that will pass through a 1 mm sieve with whole wheat flour pulverized using an attrition pulverizer to a particle size that will pass through a 1 mm sieve in a ratio of 80:20 to 50:50. [Effects of the Invention]

[0006] By using the whole wheat flour obtained by the production method of the present invention as a raw material for coating fried products, fried products with reduced bran odor and harsh taste can be obtained. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described in detail below. In the present invention, the attrition-type pulverizer refers to a pulverizer that mainly uses shear or friction as a pulverizing method, and examples thereof include a mass colloider, a grinder, and a millstone. In the present invention, there is no particular limitation on the method of pulverization using an attrition-type pulverizer, and any conventional method for producing whole wheat flour using an attrition-type pulverizer can be used. For example, wheat grains can be crushed in a millstone, sieved through a 1 mm sieve, and any grains that do not pass through the sieve can be crushed again in a millstone to obtain whole wheat flour crushed to a particle size that will pass through a 1 mm sieve.

[0008] In the present invention, the airflow type pulverizer refers to a pulverizer that pulverizes raw materials by causing them to collide with each other while being carried by an airflow. In the present invention, there is no particular limitation on the method of pulverization using an airflow pulverizer, and any conventional method for producing whole wheat flour using an airflow pulverizer can be used. For example, wheat grains can be crushed in an airflow crusher, sieved through a 1 mm sieve, and any grains that do not pass through the sieve crushed again in an airflow crusher to obtain whole wheat flour crushed to a particle size that can pass through a 1 mm sieve.

[0009] In the present invention, the type of wheat used to obtain whole wheat flour is not particularly limited. For example, types of wheat may include hard wheat, semi-hard wheat, medium wheat, and soft wheat, which may be red or white wheat. In the present invention, red wheat generally refers to wheat having an outer skin color of orange, reddish brown, or dark brown. Examples of red wheat include 1CW (Canadian Western Red Spring 1), DNS (US Hard Red Spring or Dark Northern Spring), SH (US Hard Red Winter or Semi-Hard), Haruyokoi (Japanese wheat), Haruyutaka (Japanese wheat), Kitanokaori (Japanese wheat), Nishinokaori (Japanese wheat), and Minaminokaori (Japanese wheat).

[0010] In the present invention, white wheat generally refers to wheat having a white or pale yellow outer skin color. Examples of white wheat include ASW (Australian noodle blend wheat for Japan), PH (Australian prime hard), and WW (US soft white or western white).

[0011] The types of wheat used in the whole wheat flour obtained by the attrition mill and the whole wheat flour obtained by the airflow mill may be the same or different, and the type of wheat used in each milling method may be a single variety or a mixture of multiple varieties.

[0012] The whole wheat flour obtained by the attrition mill and the whole wheat flour obtained by the airflow mill are mixed together. The mixing method is not particularly limited as long as the whole wheat flours are mixed uniformly, and any conventional powder mixing method can be used. For example, there can be mentioned a method of mixing by hand, or a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer or a V-type mixer.

[0013] In the present invention, whole wheat flour pulverized using an airflow mill to a particle size that will pass through a 1 mm mesh sieve and whole wheat flour pulverized using an attrition mill to a particle size that will pass through a 1 mm mesh sieve are blended in a ratio of 80:20 to 50:50. The 80:20 ratio means that 80% by mass of the whole wheat flour is obtained using an airflow mill and 20% by mass of the whole wheat flour is obtained using an attrition mill. Similarly, the term 50:50 means that 50% by mass of the whole wheat flour is obtained by an airflow mill and 50% by mass of the whole wheat flour is obtained by an attrition mill. That is, good results can be obtained when the whole wheat flour is 80% by mass or less and 50% by mass or more of the whole wheat flour is obtained by an air flow mill, and the remainder is obtained by an attrition mill. If the proportion of whole wheat flour obtained by an airflow mill exceeds 80% by mass, the bran odor and harsh taste cannot be sufficiently suppressed. Furthermore, if the proportion of whole wheat flour obtained by an airflow mill is less than 50% by mass, the bran odor and harsh taste cannot be sufficiently suppressed. A ratio of 70:30 to 60:40 is particularly preferable as it provides excellent results in reducing both bitterness and bran odor. The purpose of grinding the rice to a particle size that can pass through a sieve with 1 mm openings is to reduce the rough texture of the batter.

[0014] There are no particular limitations on the way the whole wheat flour obtained by the method of the present invention can be used, and it can be used in the same way as whole wheat flour used as an ingredient in the coating of conventional fried products. For example, it can be used as a raw material for a coating type, in which the powder is sprinkled on ingredients as it is, or as a raw material for a batter type coating, in which it is dissolved in water or the like to form a batter. In the case of batter-type coating, flour or a breader can be used as needed, just like with conventional batter-type coating. The whole wheat flour obtained by the method of the present invention can be used in combination with any of the auxiliary materials conventionally used in coatings for fried products, if necessary. Examples include flours and / or starches other than whole wheat flour, dextrin, vegetable protein, emulsifiers, egg powder, thickening polysaccharides, leavening agents, dietary fiber, oils and fats, salt, sugars, seasonings, spices, colorings, fragrances, vitamins, minerals, etc. [Example]

[0015] 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 raw material whole wheat flour using an airflow mill] Selected hard wheat (Canadian 1CW) was air-milled in an air-flow mill (manufactured by Nishimura Machinery Works) to a particle size that would pass through a 1 mm sieve, to obtain whole wheat flour. Hereinafter, the obtained whole wheat flour will be referred to as "air-milled whole wheat flour."

[0016] [Preparation of raw whole wheat flour using a grinding mill] Selected hard wheat (Canada 1CW) was ground in a rotary mill (Volmer, Germany) to a particle size that would pass through a 1 mm sieve to obtain whole wheat flour. Hereinafter, the obtained whole wheat flour will be referred to as "stone-ground whole wheat flour."

[0017] [Examples 1 to 4, Comparative Examples 1 to 2, Reference Examples 1 to 2] Use as a coating type fried chicken powder The obtained air-milled whole wheat flour and stone-ground whole wheat flour were mixed until homogeneous in the proportions shown in Table 1 to obtain whole wheat flour. 25 g of chopped chicken thigh meat was seasoned by tumbling in the seasoning liquid, and then 5 g of the obtained whole wheat flour was sprinkled on the 25 g of chicken thigh meat, and the chicken was fried in salad oil at 170°C for 4 minutes to obtain a sprinkled type of fried chicken. The resulting fried chicken was evaluated by 10 panelists according to the following evaluation criteria. <Bitter taste> 5 points: The bitter taste is barely noticeable, which is good. 4 points: A slightly bitter taste, but still quite good 3 points average 2 points: The bitter taste is a little strong and not very good 1 point: The bitter taste is strong and bad <Bran odor> 5 points: The smell of bran is barely noticeable, which is good. 4 points: A slight smell of bran is noticeable, but it's still quite pleasant 3 points average 2 points: The smell of bran is a little strong and bad 1 point: The smell of bran is strong and bad

[0018] The obtained evaluation results (average values) are shown in Table 1. [Table 1]

[0019] Favorable results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 80:20 to 50:50. The best results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 70:30 to 60:40.

[0020] [Examples 5 to 8, Comparative Examples 3 to 4, Reference Examples 3 to 4] Use with water-soluble fried chicken powder The obtained air-milled whole wheat flour and stone-ground whole wheat flour were mixed until homogeneous in the proportions shown in Table 2 to obtain whole wheat flour. To 100 parts by mass of the obtained whole wheat flour, 1 part by mass of leavening agent and 1 part by mass of salt were added and mixed in a mixer until homogeneous to obtain a batter mix powder for deep frying. 100 parts by mass of this batter mix powder for deep-frying was added to 100 parts by mass of water, and the mixture was mixed in a mixer until homogeneous to obtain a batter liquid for deep-frying. 6 g of the obtained batter was mixed with 30 g of seasoned chicken thigh meat and fried at 170°C for 4 minutes to obtain fried chicken. The obtained fried chicken was evaluated in the same manner as in Example 1. The obtained evaluation results (average values) are shown in Table 2.

[0021] [Table 2]

[0022] Favorable results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 80:20 to 50:50. The best results were obtained when the ratio of air-milled whole wheat flour to stone-ground whole wheat flour was in the range of 70:30 to 60:40.

Claims

[Claim 1] A method for producing whole wheat flour for coating fried products, characterized by blending whole wheat flour pulverized by an airflow pulverizer to a particle size that will pass through a sieve with 1 mm openings with whole wheat flour pulverized by an attrition pulverizer to a particle size that will pass through a sieve with 1 mm openings in a ratio of 80:20 to 50:50.

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