Flour mix for deep frying

Abstract

To provide fried foods that have excellent adhesion between ingredients and coating materials and have a coating that has a good texture even after cooking. A dusting mix for deep-frying containing inulin, oil-processed starch, and egg white powder. A method for producing deep-frying foods, comprising applying a coating material to ingredients to which the dusting mix for deep-frying has adhered, and then deep-frying the ingredients.

Description

[Technical Field]

[0001] The present invention relates to a dusting mix for deep-frying. [Background technology]

[0002] Coating materials for deep-fried foods are broadly classified into powdered coating materials called blenders and liquid coating materials called batters. In either case, in deep-fried foods made using a coating material, the ingredients are heated without coming into direct contact with the frying oil, resulting in a juicy finish, while the moisture in the coating evaporates in the frying oil, giving the food a crispy, dry texture.

[0003] In deep-fried foods, there is a problem that the ingredients shrink or deform when heated, causing the coating to peel off from the ingredients during or after cooking. To address this problem, it is conventional to coat the ingredients with flour beforehand, then apply the coating and cook the food, so that the ingredients and the coating adhere well to each other. However, when the ingredients and the coating are in close contact with each other, moisture from the ingredients is likely to transfer to the coating, and the crispy texture of the coating is likely to be lost over time after cooking. This tendency is particularly noticeable when deep-fried foods are stored at low temperatures.

[0004] Regarding dusting powder for deep-fried foods, Patent Document 1 describes the use of oil- or fat-processed starch as a dusting powder to improve the binding between ingredients and coating materials. Patent Document 2 describes that deep-fried foods obtained using a dusting powder containing fructans such as inulin maintain a crispy texture of the coating even after a long time has passed since frying. Patent Document 3 describes that deep-fried foods obtained using a dusting powder containing a predetermined protein content and starch content, mainly non-gelatinized grain flour and containing fructans or trehalose, maintain a crispy texture even after a long time has passed since frying. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-174535 [Patent Document 2] Japanese Patent Application Laid-Open No. 2006-230268 [Patent Document 3] Japanese Patent Application Laid-Open No. 2007-143513 Summary of the Invention [Problem to be solved by the invention]

[0006] There is a demand for fried foods that have both good adhesion between the ingredients and the coating material and a good texture of the coating even after time has passed since cooking. [Means for solving the problem]

[0007] The present inventors have found that by applying a dusting powder containing inulin, oil-processed starch, and egg white powder to ingredients, then applying a coating material and frying the ingredients, it is possible to produce fried foods that have excellent adhesion between the ingredients and the coating material, making the coating less likely to peel off, and that have a crispy coating that has a good texture even after a long time has passed since cooking.

[0008] Therefore, the present invention provides a dusting mix for deep-frying containing inulin, oil-modified starch, and egg white powder. The present invention also provides a method for producing fried foods, which comprises coating a coating material on an ingredient to which the above-mentioned flour mix for deep-frying has been applied, and then deep-frying the ingredient. The present invention also provides use of a mix containing inulin, oil-modified starch, and egg white powder as a dusting agent for deep-frying. [Effects of the Invention]

[0009] The fried foods obtained using the deep-frying flour mix of the present invention have excellent adhesion between the ingredients and the coating material, and the coating is difficult to peel off. Furthermore, even after a long time has passed since cooking, the coating has a good crispy texture and there is little deterioration in quality. According to the present invention, it is possible to provide fried foods that have a good appearance and texture, in which the coating is both difficult to peel off and crispy, even after a long time has passed since cooking. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides a dusting mix for deep-fried foods. The dusting mix for deep-fried foods of the present invention (hereinafter also simply referred to as the mix of the present invention) is used as a dusting mix to be sprinkled on ingredients before coating with a batter during the production of deep-fried foods.

[0011] The mix of the present invention contains inulin. Inulin is a fructose polymer with glucose attached to the terminal. The inulin used in the mix of the present invention preferably has a fructose degree of polymerization of 5 or more, more preferably a fructose degree of polymerization of 10 to 29. The inulin used in the mix of the present invention may be inulin extracted from inulin-containing plants such as chicory or Jerusalem artichoke, inulin produced by microorganisms, or inulin obtained by decomposing these to reduce the degree of fructose polymerization. For example, the inulin used in the mix of the present invention can be produced by the method described in Japanese Patent Publication No. 4278691 or WO03 / 027304. Alternatively, commercially available inulin may be used.

[0012] The inulin content of the mix of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, and even more preferably 5 to 20% by mass of the total mass of the mix. If the inulin content of the mix is ​​too low, the coating of the resulting deep-fried food may be brittle or not crisp enough. On the other hand, if the inulin content of the mix is ​​too high, the coating of the resulting deep-fried food may peel off easily or have a hard texture.

[0013] The mix of the present invention further contains an oil- or fat-processed starch. Preferably, the oil- or fat-processed starch used in the mix of the present invention is an oil- or fat-processed starch prepared by mixing 100 parts by mass of raw starch with approximately 0.01 to 30 parts by mass, preferably 0.05 to 1 part by mass, of an edible oil or fat, and then appropriately drying the resulting mixture. If necessary, the mixture may be heat-treated before or after drying. Alternatively, commercially available oil- or fat-processed starch may be used. The type of raw starch for the oil- or fat-processed starch is not particularly limited, and examples include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as processed starches obtained by subjecting these to pregelatinization, etherification, esterification, crosslinking, oxidation, or the like. These raw starches may be used singly or in combination of two or more. The type of edible oil or fat to be mixed with the raw starch is not particularly limited, and examples include edible vegetable oils and animal oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, lard, etc. These edible oils and fats can be used alone or in combination of two or more.

[0014] The content of oil- or fat-processed starch in the mix of the present invention is preferably 40 to 98% by mass, more preferably 45 to 97% by mass, and even more preferably 50 to 90% by mass, based on the total mass of the mix. By setting the content of oil- or fat-processed starch in the mix to 40% by mass or more, peeling of the coating in deep-fried foods obtained using the mix can be effectively prevented. Furthermore, by setting the content of oil- or fat-processed starch in the mix to 98% by mass or less, the sticky texture of the coating can be prevented.

[0015] The mix of the present invention further contains egg white powder. As the egg white powder used in the mix of the present invention, for example, egg white powder obtained by drying and then pulverizing egg white, or egg white powder obtained by spraying and drying can be used. Alternatively, commercially available egg white powder may be used.

[0016] The content of egg white powder in the mix of the present invention is preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, and even more preferably 5 to 20% by mass, based on the total mass of the mix. If the content of egg white powder in the mix is ​​too low, the coating of the resulting fried food will peel off easily, and moisture will easily move between the ingredients and the coating, which will cause the coating to lose its texture after cooking for some time. On the other hand, if the content of egg white powder in the mix is ​​too high, the coating may peel off easily or have a hard texture.

[0017] The mix of the present invention may further contain other ingredients, if necessary, in addition to the above-mentioned inulin, oil-processed starch, and egg white powder. Examples of such other ingredients include, but are not limited to, cereal flours such as wheat flour and rice flour; starches other than oil-processed starch; sugars other than inulin; egg powder or proteins other than egg white powder; gelling agents, thickeners; seasonings such as salt and amino acids; spices; flavorings; powdered oils and fats. The mix of the present invention can contain one or a combination of two or more of such other ingredients depending on the desired characteristics of the fried food. The content of such other ingredients in the mix of the present invention can be adjusted appropriately depending on the desired characteristics of the fried food, but is preferably 59% by mass or less, more preferably 53% by mass or less, and even more preferably 40% by mass or less, of the total mass of the mix.

[0018] The mix of the present invention can be used in the same way as conventional flour for deep-frying. Typically, in the production of deep-fried foods, the mix of the present invention can be directly applied to the surface of the ingredients. The procedure for applying the mix of the present invention to the ingredients is not particularly limited, but preferably the mix is ​​sprinkled on the ingredients to apply it. The "sprinkling" operation encompasses all operations that can directly apply the mix of the present invention to the surface of the ingredients. Specifically, examples of the "sprinkling" operation include sprinkling the mix from above the ingredients, putting the mix and ingredients into a sealable bag and shaking the bag with the opening closed, spreading the mix on a plate or the like and rolling the ingredients on the mix, etc.

[0019] The ingredients are not particularly limited, and examples thereof include meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, and horse mackerel; and various food ingredients such as vegetables. From the viewpoint of preventing the coating from peeling off, the mix of the present invention is preferably used for meats, seafood, and other foods that tend to shrink when heated. If necessary, the ingredients may be seasoned before the mix of the present invention is applied.

[0020] The desired fried food can be obtained by frying the ingredients coated with the mix of the present invention in a conventional manner. Therefore, the present invention also provides a method for producing fried food, which comprises coating the ingredients coated with the mix of the present invention with a batter and then frying the ingredients. The procedure for producing fried food in the method of the present invention can be carried out in accordance with the procedure for producing ordinary fried food, except that the mix of the present invention is used as a dusting agent. The type of batter used in the method of the present invention is not particularly limited, and may be a powdered batter (blender) or a liquid batter (batter). Examples of blenders include, but are not limited to, breadcrumbs, fried chicken batter, grain flour, and starch flour. Examples of batters include, but are not limited to, egg mixture, batter for tempura or breaded fries, and batter for fried chicken.

[0021] For example, when tempura is produced according to the method for producing fried foods of the present invention, the mix of the present invention is directly applied to the surface of the ingredient, and then batter is applied to the ingredient with the mix of the present invention applied thereto, and the resulting product is deep-fried. Also, for example, when breaded fries are produced according to the method of the present invention, the mix of the present invention is directly applied to the surface of the ingredient, and then egg liquid or batter is applied to the ingredient with the mix of the present invention applied thereto, and then breadcrumbs are applied thereto, and the resulting product is deep-fried. In the method for producing fried foods of the present invention, the means for deep-frying include deep-frying in a large amount of oil and pan-frying in a small amount of oil, and are not particularly limited. [Example]

[0022] 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.

[0023] Test 1 (Preparation of flour mix for deep frying) Inulin (Fuji FF: manufactured by Fuji Nippon Seito Co., Ltd., fructose degree of polymerization 5 to 29), oil-processed starch (Nisshoku Batter Starch IP (#0): manufactured by Nippon Shokuhin Kako Co., Ltd., oil content 0.2 parts by mass or less per 100 parts by mass of starch), egg white powder (Sunkirara: manufactured by Taiyo Kagaku Co., Ltd.), and wheat flour (soft flour, flour: manufactured by Nisshin Foods Co., Ltd.) were mixed in the proportions shown in Table 1 below to prepare dusting mixes for deep-fried foods (Production Example 1, Comparative Examples 1 to 9).

[0024] (Tonkatsu production) A batter was prepared by mixing 30% by mass of soft flour, 10% by mass of whole eggs, and 60% by mass of cold water. The flour mix prepared above was evenly applied to the entire surface of pork loin (200 g slice, 1 cm thick). The meat with the mixture attached was dipped in the batter, then coated with breadcrumbs and deep-fried in salad oil heated to 170°C for 4 minutes to produce pork cutlets. The produced pork cutlets were allowed to cool and stored in a refrigerator for 6 hours, followed by storage at room temperature (approximately 25°C) for 1 hour. After storage, the pork cutlets were cut with a knife, and the adhesion of the coating was evaluated. The texture of the coating was also evaluated when the cutlets were eaten after storage. Evaluation was performed by 10 expert panelists according to the following evaluation criteria, and the average score of the 10 panelists' evaluations was calculated.

[0025] Evaluation criteria (Batter adhesion) 5 points: The batter did not come off at all when the fried food was cut with a knife, which was extremely good. 4 points: When fried food is cut with a knife, the batter hardly comes off, which is good. 3 points: When deep-fried food is cut with a knife, the batter comes off over 10-20% of the circumference of the cut surface. 2 points: When deep-fried food is cut with a knife, the batter comes off in an area that is more than 20% but less than 50% of the circumference of the cut surface, making it defective. 1 point: When deep-fried food is cut with a knife, the batter comes off over more than 50% of the circumference of the cut surface, making it extremely poor quality. (Texture of the batter) 5 points: Crispy and brittle, extremely good. 4 points: Crispy and good. 3 points: Slightly lacking in crispiness. 2 points: Slightly moist or slightly sticky, not very crispy. 1 point: Moist or sticky, not crispy, poor quality.

[0026] The results are shown in Table 1. The pork cutlet obtained using the mix of Production Example 1 containing the three ingredients of inulin, oil-processed starch, and egg white powder had excellent batter adhesion and texture. On the other hand, the pork cutlet obtained using the mix of the Comparative Example had poor batter adhesion and / or texture. This demonstrates that by using a dusting flour containing the three ingredients of inulin, oil-processed starch, and egg white powder, it is possible to produce fried foods with a batter that does not easily peel even after a long time has passed after cooking and that has a crispy batter texture.

[0027] [Table 1]

[0028] Test 2 Pork cutlets were produced in the same manner as in Test 1, except that the formulation of the dusting mix was changed as shown in Tables 2 to 4, and the adhesion of the batter and the texture were evaluated. The results are shown in Tables 2 to 4. Tables 2 to 4 also show the results of Production Example 1.

[0029] [Table 2]

[0030] [Table 3]

[0031] [Table 4]

Claims

1. The dusting mix for deep-fried foods contains 1 to 20% by mass of inulin, 50 to 90% by mass of oil-processed starch, and 1 to 20% by mass of egg white powder.

2. A method for producing fried foods, comprising coating a coating material on an ingredient to which the flour mix for deep-frying according to claim 1 has been applied, and then deep-frying the ingredient.

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