Batter mix for deep-fried foods and its manufacturing method, and manufacturing method for batter for deep-fried foods and coated deep-fried foods

Abstract

This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.

Description

[Technical Field]

[0001] The present invention relates to a batter mix for deep frying that is used by mixing with a liquid. [Background technology]

[0002] Deep-fried foods are foods obtained by cooking ingredients made from various ingredients in oil or other heat sources. While some deep-fried foods are obtained by frying the ingredients directly without coating them with a coating, most deep-fried foods are obtained by cooking ingredients with a coating on the surface, with the coating made from the coating material adhering to the surface of the ingredients. By heating the ingredients with a coating on the surface in high-temperature oil, the coating that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are cooked as if steamed inside the coating, resulting in concentrated umami. The coating materials used in the production of deep-fried foods are usually in powder form at room temperature and pressure, but are classified into several types depending on the form in which they are applied to the ingredients. Typical types include blender types, in which the powder is applied to the surface of the ingredients, and batter types, in which the powder is mixed with liquid to form a liquid coating batter and then applied to the surface of the ingredients.

[0003] In recent years, growing health consciousness has led to an increasing demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins, and minerals. However, wheat bran has a hard texture and is difficult to grind, so the particles tend to be relatively large, and it also has a distinctive grain odor, so foods containing it have problems such as a rough texture, a harsh taste, and a strong unpleasant odor.

[0004] Patent Document 1 describes a batter-type coating material made from granulated finely pulverized dietary fiber material, and states that wheat fiber prepared from wheat bran is preferred as the dietary fiber material. The coating material described in Patent Document 1 is expected to provide various physiologically active effects of dietary fiber, and is also said to produce fried foods with a crispy, smooth texture.

[0005] Patent Document 2 describes a mix for deep-frying batter containing hydrated roasted bran. The "hydrated roasting" described here refers to heat treatment in which moisture is added before and / or during heating, and it is said that this hydrated roasting can reduce the grain odor and harshness that are characteristic of bran. The mix described in Patent Document 2 can be used as a batter, and deep-fried foods made using it are said to have a good crispness, a good texture, a dry feel, and not be oily.

[0006] Patent Document 3 describes that in order to reduce the odor of meat products such as livestock meat products and fish paste products, heat-treated wheat bran is kneaded into the meat product, thereby containing the heat-treated wheat bran inside the meat product. Patent Document 3 also mentions Australia as a source of wheat bran. hmm It is stated that soft wheat such as standard white is preferred, and that moist heat treatment can be used as a heat treatment method for wheat bran. Patent Document 3 does not specifically mention battered fried foods, and naturally does not mention issues specific to battered fried foods, such as oiliness and crispiness of the batter. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 3-151843 [Patent Document 2] Japanese Patent Application Publication No. 2018-174838 [Patent Document 3] Japanese Patent Application Publication No. 2018-50568 Summary of the Invention

[0008] The object of the present invention is to provide a technique capable of producing battered fried foods that contain nutritious wheat bran while suppressing deterioration in taste and texture due to wheat bran, and that are crispy and less oily.

[0009] The present invention is a batter mix for deep-frying containing heat-treated wheat bran derived from white wheat.

[0010] The present invention also provides a method for producing a batter mix for deep-fried foods containing heat-treated wheat bran derived from white wheat, the method comprising the steps of: extracting wheat bran from white wheat; heat-treating the wheat bran to obtain heat-treated wheat bran; and mixing the heat-treated wheat bran with other ingredients.

[0011] The present invention also relates to a batter for deep-frying, which comprises the above-mentioned batter mix for deep-frying of the present invention and a liquid. The present invention also provides a method for producing battered fried foods, which comprises the steps of mixing the batter mix for deep-frying of the present invention with a liquid to obtain a batter, applying the batter to ingredients, and then cooking the ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0012] The batter mix for deep-frying of the present invention contains wheat bran, which is rich in nutrients. By adding the wheat bran to the batter mix for deep-frying, it is expected that the nutritional value of the battered fried foods will be enhanced, and the flavor, taste, and texture of the battered fried foods will be improved by imparting a wheat-like aroma to the battered fried foods.

[0013] As used herein, "wheat" refers to the caryopsis of a plant of the genus Triticum in the family Poaceae. Generally, the caryopsis (wheat kernel) of wheat is roughly divided into an endosperm, an outer layer (the outer layer and the seed coat), and a germ (the embryo). Wheat kernels are crushed, and the endosperm and germ are removed to obtain a fraction derived from the outer layer, which becomes wheat bran.

[0014] At least a portion of the wheat bran used in the present invention is heat-treated wheat bran obtained by subjecting wheat bran to heat treatment. Compared with wheat bran that has not been heat-treated, the heat-treated wheat bran has reduced unpleasant grain odor and harshness that are characteristic of wheat bran, making it suitable as an ingredient for batter mixes.

[0015] Whether wheat bran has been heat-treated or not can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzyme activity as an example, the enzyme activity of heat-treated wheat bran is lower or below the detection limit compared to that of unheated wheat bran, so the two can be distinguished by the amount of enzyme activity.

[0016] The heat treatment applied to the heat-treated wheat bran used in the present invention is performed by heating the product temperature of untreated wheat bran at room temperature. Higher temperature There are no particular limitations on the heat treatment that can be applied to wheat bran. Specific examples of heat treatments that can be applied to wheat bran include moist heat treatment and dry heat treatment. Moisture-heat treatment is a treatment in which the moisture content of the treatment target (wheat bran) is maintained or moisture is supplied from the outside to heat the treatment target. In the moist heat treatment, moisture such as water, saturated steam, or superheated steam can be supplied and used. The heating method in the moist heat treatment is not particularly limited, and examples include a method in which moisture is added to the treatment target in a sealed environment and then a heat medium such as hot air is brought into direct contact with the treatment target, a method in which high-temperature steam is brought into contact with the treatment target and heated by the latent heat of condensation, and a method in which the treatment target is heated in a high-humidity atmosphere. Dry heat treatment is a process in which the object to be treated (wheat bran) 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 treated. 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, or leaving in a high-temperature, low-humidity environment. Note that the process of drying wheat bran that has been hydrated by blowing hot air on it is not included in dry heat treatment because sufficient heat is not applied to the object to be treated due to the latent heat of evaporation of moisture.

[0017] In the present invention, the most preferred heat treatment for wheat bran is moist heat treatment. That is, at least a portion of the wheat bran used in the present invention is preferably moist heat-treated wheat bran. As shown in the examples below, moist heat-treated wheat bran reduces the harshness and rough texture characteristic of wheat bran when used in battered deep-fried foods compared to dry heat-treated wheat bran, and can increase the crispness and reduce the oiliness of the battered deep-fried foods.

[0018] The present invention is characterized in that at least a part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat. Generally, wheat is broadly divided into two types: red wheat and white wheat, depending on the color observed when the wheat kernels are visually inspected. Red wheat is wheat that contains a red pigment in the outer skin, and when the wheat kernels are visually inspected, they appear red, reddish-brown, or brown. On the other hand, white wheat is wheat that does not contain a red pigment in the outer skin, and when the wheat kernels are visually inspected, they appear white or pale yellow. According to the inventor's findings, by adding heat-treated wheat bran derived from white wheat to a batter mix for deep-frying, the crispness of the batter in deep-fried foods is increased and the oiliness is reduced compared to when heat-treated wheat bran derived from red wheat is added. In particular, moist heat-treated wheat bran derived from white wheat is preferred because it stably exhibits the desired effects of the present invention.

[0019] White wheat includes, for example, Australian hmmCommon wheat varieties include Standard White (ASW, produced in Australia), Prime Hard (PH, produced in Australia), Soft White (SW, produced in the United States), and Western White (WW, produced in the United States), all of which are common wheat varieties. In this application, ASW refers to Australian Standard White Noodle Blend (ASWN blend; ASWNB). Another type of white wheat that is not common wheat is durum wheat (produced around the world). These white wheat varieties can be appropriately selected, for example, based on genetic characteristics. The wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Common wheat is broadly divided into three types based on the hardness of the wheat kernel: hard wheat, soft wheat, and medium wheat, which has a hardness intermediate between hard and soft wheat. However, the wheat bran derived from white wheat used in the present invention may be derived from any of the common wheat varieties. For example, PH is white and hard wheat, ASW is white and medium wheat, and WW is white and soft wheat.

[0020] Among white wheat, ASW is particularly preferred. In other words, the wheat bran used in the present invention is particularly preferably moist-heat-treated wheat bran derived from ASW. ASW is a type of wheat primarily used for noodles (especially udon), and has rarely been used for this type of coating material. Furthermore, the main component derived from ASW is the endosperm fraction (wheat flour), and the bran fraction is rarely used. It is difficult to imagine from the common technical knowledge in this field that using the bran fraction of ASW, which has traditionally been used for noodles, in a batter mix for deep-frying would enable the production of battered deep-fried foods with a crispy texture and reduced oiliness, and a good flavor, taste, and texture.

[0021] The average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but from the viewpoint of further improving the texture (crispyness) and appearance of the batter in battered fried foods, it is preferably 200 μm or less, more preferably 150 μm or less, and even more preferably 120 μm or less. In particular, when the battered fried food to be produced is tempura, having the average particle size of the heat-treated wheat bran derived from white wheat within this range makes it easier to efficiently produce tempura with a less rough batter. Here, "average particle size" refers to the volume cumulative particle size D50 at 50% cumulative volume when measured dry using a laser diffraction / scattering particle size analyzer (e.g., Nikkiso Co., Ltd.'s "Microtrac Particle Size Analyzer 9200FRA").

[0022] The content of heat-treated wheat bran derived from white wheat in the batter mix of the present invention can be adjusted appropriately according to the type of batter-coated fried food to be produced using this batter mix, and is not particularly limited, but generally, it is preferably 1-30 mass%, more preferably 2-15 mass% based on the total mass of this batter mix.If this content is too small, there is little point in using it, and if this content is too large, the influence of wheat bran becomes too strong, and it may be difficult to eliminate the disadvantages of wheat bran, such as bitterness and roughness.

[0023] The batter mix of the present invention typically contains one or more types of cereal flour other than heat-treated wheat bran derived from white wheat. In this specification, "cereal flour" refers to a substance derived from a grain that is powdery at room temperature and normal pressure, and is a concept that includes cereal flour and starch. Unless otherwise specified, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently contained in cereal flour. Examples of cereal flour include wheat flour (strong flour, semi-strong flour, medium flour, soft flour, durum wheat flour, whole wheat flour, etc.), buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barnyard millet flour, and foxtail millet flour. The above-mentioned heat-treated wheat bran is a type of cereal flour. Examples of starches include starches (raw starches) such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting the raw starches to one or more of the following treatments: gelatinization, oil processing, etherification, esterification, acetylation, cross-linking, and oxidation.

[0024] The total content of cereal flours, including heat-treated wheat bran derived from white wheat, in the batter mix of the present invention can be adjusted appropriately depending on the type of battered fried food to be produced using the batter mix, and is not particularly limited, but is generally preferably 60 to 100% by mass, more preferably 65 to 100% by mass, based on the total mass of the batter mix.

[0025] The batter mix of the present invention may contain other ingredients in addition to the cereal flours, as needed. These other ingredients can be any of those typically used in batter mixes for deep-frying, including, without limitation, sugars, egg powder, salt, powdered soy sauce, fermented products such as fruit-derived fermented products, powdered miso paste, amino acids and other seasonings, spices, flavorings, nutritional components such as vitamins, coloring agents, and powdered oils and fats. These ingredients can be used alone or in combination depending on the type of battered deep-fried food to be produced (e.g., Chinese, Japanese, Western, etc.). The content of these other ingredients is preferably about 40% by weight or less based on the total weight of the batter mix of the present invention.

[0026] The batter mix of the present invention is a powder at room temperature and normal pressure, and a typical method of use is to mix it with a liquid to form a liquid or paste-like batter, which is then applied to the surface of the ingredients. The method of using the batter mix of the present invention is not limited to this, and for example, it may be a method of applying a large amount of liquid to the surface of the ingredients and then applying the batter mix to the surface. Alternatively, it may be a method of applying the batter mix to the surface of the ingredients and then spraying liquid with a spray bottle or the like to thoroughly wet the surface.

[0027] The batter mix of the present invention can be used to produce a variety of battered fried foods, such as fried chicken, tatsuta-age, tempura, kakiage, agedama, deep fried foods, fritters, and corn hot dogs. Specific examples of the fried foods include pork cutlets, croquettes, fried shrimp, fried chicken, and french fries. The ingredients for the battered fried foods are not particularly limited, and various ingredients can be used, such as meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, octopus, shrimp, horse mackerel, salmon, mackerel, and flounder; grains such as soybeans, rice, carrots, onions, potatoes, and sweet potatoes; vegetables; and root vegetables; processed products thereof. Before applying the batter prepared from the batter mix of the present invention to the ingredients, the ingredients may be seasoned, or may be coated with flour, beaten egg, or the like, as needed. The batter mix of the present invention or a batter using the same is particularly suitable for tempura, fries, deep-fried chicken, and corn dogs.

[0028] Another preferred example of the composition of the mix of the present invention is the following mix composition A. Mix composition A is particularly suitable for tempura and deep-frying. (Mix composition A) Heat-treated wheat bran derived from white wheat: preferably 2 to 30% by mass, more preferably 2 to 20% by mass Flour (excluding heat-treated wheat bran derived from white wheat): preferably 70 to 98% by mass, more preferably 80 to 98% by mass In particular, when wheat flour is used as the cereal flour, the content is preferably 10 to 90% by mass, more preferably 25 to 85% by mass, and when starch is used as the cereal flour, the content is preferably 5 to 75% by mass, more preferably 8 to 70% by mass.

[0029] A preferred example of the composition of the batter mix of the present invention is the following mix composition B. Mix composition B is particularly suitable for corn dogs. (Mix composition B) Heat-treated wheat bran derived from white wheat: preferably 1 to 20% by mass, more preferably 2 to 20% by mass Wheat flour: preferably 30 to 80% by mass, more preferably 40 to 70% by mass Blow-in agent: preferably 1 to 5% by mass, more preferably 1 to 3% by mass

[0030] Next, a method for producing a batter mix for deep-fried foods of the present invention will be described. Regarding this production method, differences from the batter mix of the present invention will be mainly described. Where no special explanation is given about this production method, the explanation of the batter mix described above applies as appropriate.

[0031] The method for producing a batter mix of the present invention uses white wheat such as ASW as wheat, and includes a step of extracting wheat bran from the white wheat (bran preparation step). The bran preparation step can be carried out according to conventional methods. Typically, selected white wheat kernels are hydrated and tempered as necessary, then pulverized, and the pulverized material is sorted using a sifter, purifier, or the like to remove the endosperm and germ. The method for pulverizing wheat kernels is not particularly limited, and examples include roll milling and impact milling, and a combination of multiple milling methods may also be used. The mill used for impact milling is not particularly limited as long as it pulverizes by mechanical impact between an impact plate and a rotating rotor, and examples include turbo mills and blade mills, with turbo mills being particularly preferred. A preferred example of a method for crushing wheat kernels in the bran preparation step is a method in which roll crushing and impact crushing are performed in that order. In this case, the roll crushing may be performed once or multiple times.

[0032] The method for producing a batter mix of the present invention includes a step of heat-treating wheat bran derived from harvested white wheat to obtain heat-treated wheat bran (heat treatment step). The heat treatment method for wheat bran is not particularly limited, and may be moist heat treatment or dry heat treatment, but as mentioned above, moist heat treatment is particularly preferred. When moist heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not immersed in water as in steaming. Specific examples of heat treatments applied to wheat bran in the heat treatment process include 1) a treatment in which the wheat bran to be treated is subjected to moist heat treatment to raise the product temperature to 80°C or higher (hereinafter also referred to as "moist heat treatment A"); and 2) a treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110°C or higher (hereinafter also referred to as "dry heat treatment A").

[0033] In the moist heat treatment A, the wheat bran to be treated is placed in an enclosed space, saturated steam is introduced into the enclosed space, and the temperature of the wheat bran is maintained at preferably 80 to 98°C, more preferably 85 to 98°C, for preferably 1 to 60 seconds, more preferably 3 to 60 seconds. The moist heat treatment A can be carried out by introducing wheat bran, the material to be treated, and saturated steam into the powder heating device described in Japanese Patent No. 2784505, for example, to achieve the above-mentioned product temperature and treatment time. This powder heating device is equipped with a cylindrical pressure vessel having an inlet for saturated steam and containing the material to be treated, and stirring means having a plurality of rod-shaped blades on a rotating shaft, the dimensions of which are close to the inner diameter of the cylinder, so that the powder introduced through an inlet at one end of the vessel is stirred and transported toward an outlet at the other end of the vessel.

[0034] In the dry heat treatment A, the product temperature of the wheat bran to be treated is preferably 110 to 180°C, more preferably 115 to 150°C, and the treatment time (the time during which such product temperature is maintained) is preferably 3 to 120 minutes, more preferably 5 to 90 minutes. Dry heat treatment A can be carried out by introducing wheat bran into an apparatus having a configuration similar to that of the heat treatment stirring apparatus described in JP 2004-9022 A, and adjusting the product temperature and treatment time to the above-mentioned range. This heat treatment stirring apparatus includes a cylindrical container for accommodating the material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and pipe screw. The heat generated by supplying steam into the rotating shaft and pipe screw is transmitted to the material to be treated via the rotating shaft and pipe screw, thereby performing dry heat treatment.

[0035] The method for producing the batter mix of the present invention may include a step of pulverizing the heat-treated wheat bran obtained in the heat-treatment step (fine grinding step) after the heat-treatment step and before the mixing step described below. The method for pulverizing the heat-treated wheat bran in the fine grinding step is not particularly limited, but impact grinding is preferred.

[0036] The method for producing a batter mix of the present invention includes a step (mixing step) of mixing the heat-treated wheat bran obtained through the heat treatment step and, if necessary, the fine grinding step with other ingredients. In the mixing step, flours other than the heat-treated wheat bran, such as wheat flour and starch, and, if necessary, ingredients other than the flour, such as seasonings, are mixed to obtain the desired batter mix. The batter mix thus obtained is a dry powder, and its moisture content is usually about 15% by mass or less.

[0037] The present invention includes a liquid or paste-like batter for deep-frying, which contains the batter mix of the present invention and a liquid. The batter of the present invention will be described mainly in terms of differences from the batter mix of the present invention. Where the batter of the present invention is not specifically described, the description of the batter mix of the present invention will be applied as appropriate. The liquid contained in the batter of the present invention is generally water, but the type is not particularly limited, and for example, an aqueous liquid containing oil and / or seasoning, milk, stock, broth, etc. can also be used. When producing the batter of the present invention, the mixing ratio of the batter mix of the present invention to the liquid can be adjusted appropriately depending on the type of battered fried food to be produced, and is not particularly limited, but generally, it is preferably 40 to 500 parts by mass, more preferably 50 to 350 parts by mass, per 100 parts by mass of the batter mix.

[0038] The present invention includes a method for producing a coated fried food using the batter mix or batter of the present invention. The method for producing a coated fried food of the present invention will be described mainly in terms of differences from the batter mix and batter of the present invention. For points not specifically described in relation to the method for producing a coated fried food of the present invention, the same explanation as for the batter mix or batter of the present invention applies as appropriate. The method for producing battered fried foods of the present invention includes the steps of mixing the batter mix for fried foods of the present invention described above with a liquid to obtain a batter, applying the batter to ingredients, and then cooking the ingredients. The most common method for cooking battered ingredients is deep frying, but other cooking methods such as baking can also be used. The method for applying the batter to the ingredients is not particularly limited, and may be, for example, a method of immersing the ingredients in the batter, or a method of spraying, applying, or dropping the batter onto the ingredients. After applying the batter to the ingredients, a powder coating material such as breadcrumbs may be applied to the surface of the ingredients, and then the ingredients may be cooked. [Example]

[0039] 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.

[0040] [Examples A1 to A11, Comparative Example A1, and Control Examples A1 to A6: Production of Tempura Batter Mix] Various wheat varieties were selected and pulverized in a roll mill. The wheat bran extracted from the pulverized material was then pulverized by impact pulverization using a turbo mill (bran preparation process). The wheat bran thus obtained was heat-treated according to the methods shown in Tables 1 and 2 (heat treatment process). Next, the heat-treated wheat bran was pulverized using an impact pulverizer (Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized material was classified using a sieve with a mesh size of 150 μm. The fine bran fraction with a particle size of less than 150 μm that passed through the sieve was collected. For Example A6, the pulverized material was classified using a sieve with a mesh size of 212 μm, and the fine bran fraction with a particle size of less than 212 μm that passed through the sieve was collected. This fine bran fraction was used as the heat-treated wheat bran to be incorporated into the batter mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 were mixed together to produce the desired tempura batter mix.

[0041] The details of the raw materials used in the production of the batter mix are as follows: 1CW: Western Red Spring 1, Canadian Red Wheat PH: Prime Hard, Australian White Wheat WW: Western White, American white wheat ASW: Australia hmm Standard White, Australian White Wheat Wheat flour: Cake flour, manufactured by Nisshin Flour Milling Co., Ltd., product name "Flour"

[0042] Details of each treatment described in the "Heat Treatment Method" column of each table are as follows. "Moist heat treatment": The moist heat treatment A was carried out using an apparatus with a similar configuration to the powder heating apparatus described in Patent No. 2784505. More specifically, the wheat bran to be treated was placed in a cylindrical container (sealed space) provided in the apparatus, saturated steam was introduced into the container, and the moist heat treatment was carried out under conditions where the wheat bran's product temperature was maintained at 90°C for 5 seconds. "Dry heat treatment": The dry heat treatment A was carried out using an apparatus with a similar configuration to the heat treatment stirring apparatus described in JP 2004-9022 A. More specifically, the wheat bran to be treated was placed in a cylindrical container (sealed space) provided in the apparatus, and the dry heat treatment was carried out under conditions where the wheat bran temperature was maintained at 120°C for 25 minutes.

[0043] [Evaluation test 1: Tempura production and evaluation] A batter was prepared by mixing 100 g of the batter mix to be evaluated with 150 cc of water. Tails of shrimp (approximately 20 g per shrimp) were added to the prepared batter and thoroughly mixed. Salad oil was added to a frying pan and heated to 170°C. The shrimp with the batter attached were immersed in the oil and deep-fried for 2 minutes to produce shrimp tempura. The prepared tempura was removed from the frying pan, drained, and left in an ambient temperature of 25°C for 5 minutes. Ten expert panelists then evaluated the flavor (oiliness), taste (harshness), and texture (crispyness, roughness) according to the following evaluation criteria. The results are shown in Tables 1 and 2. The values ​​in the "Tempura Evaluation" column in Tables 1 and 2 are the arithmetic mean of the evaluation scores of the 10 expert panelists. Control Example A1 is the control example for each of the Examples and Comparative Examples in Table 1. Also in Table 2, the control example for Example A7 is Control Example A2, the control example for Example A8 is Control Example A3, the control example for Example A9 is Control Example A4, the control example for Example A5 is Control Example A1, the control example for Example A10 is Control Example A5, and the control example for Example A11 is Control Example A6.

[0044] <Flavor (oiliness) evaluation criteria> 5 points: Less oily than the control. 4 points: Slightly less oily than the control. 3 points: Feels oily as much as the control. 2 points: Slightly oilier than the control. 1 point: Oilier than the control. <Evaluation criteria for taste (bitterness)> 5 points: The harshness of the bran is weaker than in the control sample. 4 points: The harshness of the bran is slightly weaker than in the control sample. 3 points: The harshness of the bran is felt to be the same as in the control sample. 2 points: The harshness of the bran is slightly stronger than in the control sample. 1 point: The bran has a stronger bitter taste than the control. <Texture (crispy) evaluation criteria (for tempura and corn dogs)> 5 points: The coating is crispier and more crumbly than the control. 4 points: The coating is crispier than the control and slightly brittle. 3 points: The batter is as crispy as the control. 2 points: The batter is slightly harder or stickier than the control, and is less crispy. 1 point: The coating is too hard or sticky and not crispy compared to the control. <Evaluation criteria for texture (roughness)> 5 points: Less rough than the control. 4 points: Slightly less rough than the control. 3 points: Feels rough as the control example. 2 points: Slightly rougher than the control. 1 point: Grainier than the control.

[0045] [Table 1]

[0046] [Table 2]

[0047] As shown in Tables 1 and 2, the mixes of the Examples contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), and therefore the tempura flavor, taste, and texture are superior to the mixes of the Control and Comparative Examples, which do not meet these requirements. It is also clear that moist heat treatment is preferable to dry heat treatment for wheat bran. It is also clear that ASW is particularly preferable among white wheats.

[0048] [Examples B1 to B10, Comparative Example B1, and Control Examples B1 to B6: Preparation of batter mix for deep frying] Various wheat varieties were selected and crushed in a roll crusher. The wheat bran extracted from the crushed material was then crushed by impact crushing using a turbo mill (bran preparation process). The resulting wheat bran was then heat-treated according to the method shown in Tables 3 and 4 (heat treatment process). The heat-treated wheat bran was then crushed using an impact crusher (Hosokawa Micron Corporation, ACM Pulverizer), and the crushed material was classified using a 150 μm mesh sieve. The fine bran fraction with a particle size of less than 150 μm that passed through the sieve was collected. This fine bran fraction was used as the heat-treated wheat bran to be incorporated into the batter mix. The desired batter mix for deep-frying was prepared by mixing the ingredients listed in the "Mix" column in Tables 3 and 4.

[0049] [Evaluation test 2: Fried chicken production and evaluation] A batter was prepared by mixing 100 g of the batter mix to be evaluated with 100 cc of water. Raw chicken thighs were cut into pieces of 25 g each, and the pieces were placed in the prepared batter and thoroughly coated. Salad oil was added to an oil bath and heated to 170°C. The battered pieces were immersed in the salad oil and deep-fried for 4 minutes to produce fried chicken. The fried chicken pieces were removed from the oil bath, drained, and left in an ambient temperature of 25°C for 5 minutes. Ten expert panelists then evaluated the taste (harshness) and texture (graininess) according to the above-mentioned evaluation criteria, and the texture (crispyness) according to the following evaluation criteria. The results are shown in Tables 3 and 4. The values ​​in the "Fried Chicken Evaluation" column in Tables 3 and 4 are the arithmetic mean of the evaluation scores of the 10 expert panelists. Control Example B1 is the control example for each of the Examples and Comparative Examples in Table 3. Also in Table 4, the control example for Example B6 is Control Example B2, the control example for Example B7 is Control Example B3, the control example for Example B8 is Control Example B4, the control example for Example B5 is Control Example B1, the control example for Example B9 is Control Example B5, and the control example for Example B10 is Control Example B6.

[0050] <Texture (crispy) evaluation criteria (for deep-fried chicken)> 5 points: Crispier and more pleasantly firm overall than the control. 4 points: Crispier and firmer than the control. 3 points: Crisp and firm as the control. 2 points: Less crisp than the control, slightly soft and sticky, or too hard. 1 point: Less crisp than the control, soft and sticky, or very hard.

[0051] [Table 3]

[0052] [Table 4]

[0053] As shown in Tables 3 and 4, the mixes of the Examples contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), and therefore the taste and texture of the fried chicken were superior to those of the Control and Comparative Examples, which do not meet these criteria. It also shows that moist heat treatment is preferable to dry heat treatment for wheat bran. It also shows that ASW is particularly preferable among white wheats.

[0054] [Examples C1 to C10, Comparative Example C1, and Control Examples C1 to C6: Preparation of Corn Dog Batter Mix] Various wheat varieties were selected and crushed in a roll crusher. The wheat bran extracted from the crushed material was then crushed by impact crushing using a turbo mill (bran preparation process). The resulting wheat bran was then heat-treated according to the method shown in Tables 5 and 6 (heat treatment process). The heat-treated wheat bran was then crushed using an impact crusher (Hosokawa Micron Corporation, ACM Pulverizer), and the crushed material was classified using a 150 μm mesh sieve. The fine bran fraction with a particle size of less than 150 μm that passed through the sieve was collected. This fine bran fraction was used as the heat-treated wheat bran to be incorporated into the batter mix. The desired batter mix for corn dogs was prepared by mixing the ingredients listed in the "Mix" column in Tables 5 and 6.

[0055] [Evaluation Test 3: Production and Evaluation of Corn Dogs] A batter was prepared by adding 750 g of water and 1 kg of the batter mix to be evaluated to a Hobart mixer and mixing at low speed with a beater for 1 minute. A sausage (10 cm long, 40 g in weight) was skewered along its longitudinal axis, and the prepared batter was applied to the surface of the sausage so that the product weight was approximately 100 g. Corn dogs were then fried for 4 minutes in refined soybean oil heated to 170-180°C to produce corn dogs. The produced corn dogs were temporarily frozen, thawed naturally, and then fried again for 4 minutes in refined soybean oil. Immediately after re-frying, the corn dogs were tasted by 10 expert panelists and evaluated for flavor (oiliness), taste (harshness), and texture (crispyness, roughness) according to the aforementioned evaluation criteria. The results are shown in Tables 5 and 6. The values ​​in the "Corn Dog Evaluation" column in Tables 5 and 6 are the arithmetic mean values ​​of the evaluation scores of 10 expert panelists. The control example for each Example and Comparative Example in Table 5 is Control Example C1. Also in Table 6, the control example for Example C6 is Control Example C2, the control example for Example C7 is Control Example C3, the control example for Example C8 is Control Example C4, the control example for Example C5 is Control Example C1, the control example for Example C9 is Control Example C5, and the control example for Example C10 is Control Example C6.

[0056] [Table 5]

[0057] [Table 6]

[0058] As shown in Tables 5 and 6, the mixes of the Examples contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), and therefore the flavor, taste, and texture of the corn hot dogs are superior to those of the Control and Comparative Examples, which do not meet these criteria. It is also clear that moist heat treatment is preferable to dry heat treatment for wheat bran. It is also clear that ASW is particularly preferable among white wheats. [Industrial Applicability]

[0059] According to the present invention, it is possible to produce a battered fried food that contains nutritious wheat bran while suppressing the deterioration in taste and texture caused by wheat bran, and that is crispy and less oily.

Claims

1. Contains heat-treated wheat bran derived from white wheat, The batter mix for deep-frying, wherein the content of the heat-treated wheat bran derived from white wheat is 1 to 30% by mass.

2. 2. The deep frying batter mix of claim 1, wherein the heat treatment is a moist heat treatment.

3. 3. A batter mix for deep frying food according to claim 1 or 2, wherein the white wheat is Australian Standard White.

4. The batter mix for deep-frying according to any one of claims 1 to 3, wherein the heat-treated wheat bran derived from white wheat has an average particle size of 200 μm or less.

5. A method for producing a batter mix for deep-frying, comprising: containing heat-treated wheat bran derived from white wheat, wherein the content of the heat-treated wheat bran derived from white wheat is 1 to 30% by mass; A process of extracting wheat bran from white wheat; A step of heat-treating the wheat bran to obtain heat-treated wheat bran; A method for producing a batter mix for fried foods, comprising the step of mixing the heat-treated wheat bran with other ingredients.

6. The method for producing batter mix for deep-fried food according to claim 5, wherein the heat treatment is a moist heat treatment in which the wheat bran to be treated is placed in an airtight space, saturated steam is introduced into the airtight space, and the temperature of the wheat bran is maintained at 80 to 98°C for 1 to 60 seconds.

7. A batter for deep frying, comprising the batter mix for deep frying according to any one of claims 1 to 4 and a liquid.

8. A method for producing battered fried foods, comprising the steps of: mixing the batter mix for deep-frying according to any one of claims 1 to 4 with a liquid to obtain a batter; applying the batter to ingredients; and then cooking the ingredients.

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