Blender mix for fried foods, its manufacturing method, and manufacturing method for battered fried foods

Abstract

The breader mix of the present invention for a battered and fried food is characterized by being a breader mix containing heat-treated wheat bran wherein the heat-treated wheat bran comprises heat-treated wheat bran derived from white wheat. Preferably, the heat treatment is a wet heat treatment. Preferably, the white wheat is Australian Standard White Wheat. Preferably, the content of the heat-treated wheat bran derived from white wheat in the breader mix is 5-50 mass%. Preferably, the average grain size of the heat-treated wheat bran derived from white wheat is 200 μm or less.

Description

[Technical Field]

[0001] The present invention relates to a blender mix for deep-frying that is used by adhering the powder to ingredients. [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 powdering composition that contains wheat bran with a specific particle size distribution and an ash content within a specific range, which is applied to ingredients prior to batter. The powdering composition described in Patent Document 1 is said to enable the production of fried foods that are crispy, soft, light, and have a good texture.

[0005] Patent Document 2 describes a blender-type coating material containing a specific amount of dietary fiber material, and states that wheat fiber prepared from wheat bran is preferred as the dietary fiber material. According to the coating material described in Patent Document 2, when it is sprinkled on ingredients and then placed in a container and left to stand or frozen, the coating material does not become sticky (weeping) due to moisture loss from the ingredients, and fried foods made with it are said to be resistant to freezing and thawing, with no loss of texture due to freezing and thawing.

[0006] Patent Document 3 describes a mix for deep-frying batter containing hydrated roasted bran. The "hydrated roasting" 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 3 can be used as a blender, and deep-fried foods made using it are said to have a good crispness, a good texture, a dry feel, and not be oily.

[0007] Patent Document 4 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 4 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 4 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]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 177761 / 1983 [Patent Document 2] Japanese Patent Application Publication No. 3-151842 [Patent Document 3] Japanese Patent Application Publication No. 2018-174838 [Patent Document 4] Japanese Patent Application Publication No. 2018-50568 Summary of the Invention

[0009] The object of the present invention is to provide a technology capable of producing battered deep-fried foods that contain nutritious wheat bran while suppressing deterioration in taste and texture due to wheat bran, have a crispy texture with reduced oiliness, and are less likely to deteriorate over time.

[0010] The present invention is a bread mix for frying containing heat-treated wheat bran derived from white wheat.

[0011] The present invention also provides a method for producing a blender mix for fried foods containing heat-treated wheat bran derived from white wheat, the method comprising the steps of: harvesting 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.

[0012] The present invention also provides a method for producing battered fried foods, which comprises the steps of adhering the above-described blender mix for deep-frying of the present invention to ingredients and then cooking the ingredients. DETAILED DESCRIPTION OF THE INVENTION

[0013] The deep-frying mix of the present invention contains wheat bran, which is rich in nutrients. By incorporating the wheat bran into the deep-frying mix, 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.

[0014] 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.

[0015] 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. Heat-treated wheat bran has reduced unpleasant grain odor and harshness specific to wheat bran compared to non-heat-treated wheat bran, making it suitable as a material for blender mixes.

[0016] 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.

[0017] The heat treatment applied to the heat-treated wheat bran used in the present invention is not particularly limited as long as it is a treatment that can raise the product temperature of untreated wheat bran to room temperature or higher. Specific examples of heat treatments 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.

[0018] 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.

[0019] 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 are observed as 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 are observed as white or pale yellow. According to the findings of the present inventors, by adding heat-treated wheat bran derived from white wheat to a breading mix for deep-frying, the crispness of the coating of 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.

[0020] 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.

[0021] Among white wheat, ASW is particularly preferred. Specifically, 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 endosperm fraction (wheat flour) is the main component derived from ASW, and the bran fraction is rarely used. It is difficult to imagine from the common general technical knowledge in this field that the use of the bran fraction of ASW, which has traditionally been used for noodles, in a blender mix for deep-frying would enable the production of coated deep-fried foods with a crispy texture and reduced oiliness, and a good flavor, taste, and texture.

[0022] 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 coating of 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 fried chicken, having the average particle size of the heat-treated wheat bran derived from white wheat within this range makes it easier to efficiently produce fried chicken with a less rough coating. 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").

[0023] The content of heat-treated wheat bran derived from white wheat in the blender mix of the present invention can be adjusted appropriately depending on the type of battered fried food to be produced using the blender mix, and is not particularly limited, but is generally preferably 5 to 50 mass%, more preferably 20 to 40 mass%, based on the total mass of the blender mix. If the content is too low, there is little point in using it, and if the content is too high, the influence of the wheat bran becomes too strong, making it difficult to eliminate the disadvantages of wheat bran, such as harshness and roughness.

[0024] The blender mix of the present invention typically contains one or more types of cereal flour other than heat-treated wheat bran derived from white wheat. As used herein, "flour" refers to a cereal-derived powdery substance at room temperature and 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 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.

[0025] The total content of cereal flours, including heat-treated wheat bran derived from white wheat, in the blender mix of the present invention can be adjusted appropriately depending on the type of battered fried food to be produced using the blender mix, and is not particularly limited. Generally, however, it is preferably 60 to 100% by mass, more preferably 65 to 100% by mass, based on the total mass of the blender mix.

[0026] The blender 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 incorporated into blender mixes for deep-fried foods, 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 30% by mass or less based on the total mass of the blender mix of the present invention.

[0027] The blender mix of the present invention is in powder form at room temperature and normal pressure, and a typical method of use is to directly apply the powder to ingredients. The method of using the blender mix of the present invention is not limited to this, and may involve, for example, applying a liquid to the surface of an ingredient and then applying the blender mix to the surface. Alternatively, the blender mix may be applied to the surface of an ingredient, and then the surface may be sufficiently moistened by spraying a liquid onto the surface using a spray bottle or the like. The liquid to be applied to the surface of the ingredient may be water, batter, or the like.

[0028] The blender mix of the present invention can be used to produce a variety of battered fried foods, such as fried chicken, deep fried chicken, deep fried chicken, and fritters. Specific examples of the fries 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 blender mix of the present invention to the ingredients, the ingredients may be seasoned as needed, or may be coated with flour, beaten eggs, batter mix, or the like.

[0029] A preferred example of the composition of the blender mix of the present invention is the following mix composition A. Mix composition A is particularly suitable for deep-fried chicken. (Mix composition A) Heat-treated wheat bran derived from white wheat: preferably 5 to 50% by mass, more preferably 20 to 40% by mass Wheat flour: preferably 20 to 95% by mass, more preferably 20 to 85% by mass Starch: preferably 20 to 95% by mass, more preferably 20 to 85% by mass

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

[0031] The method for producing a breeder 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 blender 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 a 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 rotating shaft with multiple rod-shaped blades whose dimensions 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 blender 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 blender 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 raw materials. In the mixing step, flours other than the heat-treated wheat bran, such as wheat flour and starch, are mixed with ingredients other than the flour, such as seasonings, if necessary, to obtain the desired blender mix. The blender 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 method for producing battered fried foods using the above-mentioned blender mix of the present invention. The method for producing battered fried foods of the present invention will be described mainly in terms of differences from the above-mentioned blender mix of the present invention. For points not specifically described in the method for producing battered fried foods of the present invention, the above-mentioned description of the blender mix of the present invention applies as appropriate. The method for producing battered fried foods of the present invention comprises the steps of adhering the above-described blender mix of the present invention to ingredients and then cooking the ingredients. The most common method for cooking ingredients with blender mix attached is deep frying, but other cooking methods such as baking can also be used. [Example]

[0038] 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.

[0039] [Examples A1 to A11, Comparative Example A1, and Control Examples A1 to A6: Production of Blender Mix for Deep Frying] Various wheat varieties were selected and pulverized using a roll mill. The wheat bran extracted from the pulverized material was then pulverized using an impact mill in a turbo mill (bran preparation step). The wheat bran thus obtained was heat-treated using the method shown in Tables 1 and 2 (heat treatment step). The heat-treated wheat bran was then pulverized using an impact mill (Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized material was classified using a 150 μm mesh sieve. The fine bran fraction passing through the sieve with a particle size of less than 150 μm was collected. For Example A6, the pulverized material was classified using a 212 μm mesh sieve, and the fine bran fraction passing through the sieve with a particle size of less than 212 μm was collected. This fine bran fraction was used as the heat-treated wheat bran to be blended into the blender mix. The desired blender mix for deep-frying was produced by mixing the ingredients listed in the "Mix" column in Tables 1 and 2.

[0040] The raw materials used in the preparation of the blender mix are detailed below. 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"

[0041] 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.

[0042] [Evaluation test 1: Fried chicken production and evaluation] Raw chicken thighs were cut into pieces weighing 25 g each, and the test blender mix was applied to each piece, covering the entire surface of the pieces so that the blender mix was applied to 10 g per 100 g of meat. Salad oil was added to an oil bath and heated to 170°C. The blender mix-adhered meat pieces were immersed in the oil and deep-fried for 4 minutes to produce deep-fried chicken. The deep-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 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 "Fried Chicken 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.

[0043] <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. <Evaluation criteria for texture (crispyness)> 5 points: The texture is crispier and lighter than the control. 4 points: Crispier and lighter texture than the control. 3 points: Has the same crispy texture as the control. 2 points: Less crispy than the control, slightly hard or slightly sticky. 1 point: Less crispy than the control, too hard or too sticky. <Evaluation criteria for texture (roughness)> 5 points: Less rough than the control. 4 points: Slightly less rough than the control. 3 points: The same roughness as the control sample is felt. 2 points: Slightly rougher than the control. 1 point: Grainier than the control.

[0044] [Table 1]

[0045] [Table 2]

[0046] 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 fried chicken has superior flavor, taste, and texture compared to the control and comparative example mixes, which do not meet these requirements. 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.

[0047] [Examples B1 to B10, Comparative Example B1, and Control Examples B1 to B6: Preparation of Blender Mix for Fried Chicken] Various types of wheat 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 wheat bran thus obtained was 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 blended into the blender mix. The desired blender mix for fried chicken was produced by mixing the ingredients listed in the "Mix" column in Tables 3 and 4.

[0048] [Evaluation Test 2: Fried Chicken Production and Evaluation] A number of 80g pieces of cut chicken thigh meat were prepared as fillings. After marinating the chicken thigh meat, it was dusted with processed starch (manufactured by Nihon Shokuhin Kako Co., Ltd., product name "Nisshoku Batter Starch #200N") and then immersed in the batter described below. The test blender mix was then applied to the entire surface of the chicken thigh meat. The thus-prepared chicken thigh meat was fried in cooking oil at 175°C for 2 minutes, allowed to rest for 30 seconds, and then further fried in cooking oil at 175°C for 2 minutes to produce fried chicken. The produced fried chicken was stored in two ways for each type: 1) for 4 hours in a warmer set to a temperature of 50°C so that the surface temperature of the fried chicken was maintained at 50°C; or 2) for 4 hours in an ambient temperature of 25°C. After storage, the fried chicken was eaten by 10 expert panelists, who evaluated the flavor (oiliness), taste (harshness), and texture (crispyness, roughness) according to the aforementioned 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 values ​​of the evaluation scores of the 10 expert panelists. The control example for each Example and Comparative Example in Table 3 is Control Example B1. Furthermore, 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.

[0049] (batter used in making fried chicken) The batter was prepared by dissolving 100 g of a batter composition containing 78.5% by mass of processed starch (manufactured by Nihon Shokuhin Kako Co., Ltd., trade name "Nisshoku Batter Starch #200N"), 20% by mass of soft flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Flour"), 1% by mass of an emulsifier (glyceryl monostearate, manufactured by Kao Corporation, trade name "Excel S-95"), and 0.5% by mass of a thickener (guar gum, manufactured by DSP Gokyo Food & Chemical Co., Ltd., trade name "Guapak") in a mixture of 20 g of refined soybean oil and 200 ml of water.

[0050] [Table 3]

[0051] [Table 4]

[0052] 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 fried chicken produced was superior in flavor, taste, and texture compared to the control and comparative example mixes, which do not meet these criteria. It also shows that moist heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran. It also shows that ASW is particularly preferable among white wheat. Furthermore, the fried chicken evaluated here was produced 4 hours after production, but each Example received a high rating, indicating that the mixes of the Examples produce battered fried foods that are less likely to deteriorate over time. [Industrial Applicability]

[0053] 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, has a crispy texture with reduced oiliness, and is resistant to deterioration over time.

Claims

1. Contains heat-treated wheat bran derived from white wheat, The content of the heat-treated wheat bran derived from white wheat is 5 to 50% by mass.

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

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

4. The frying mix 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 bread mix for fried foods, comprising: heat-treated wheat bran derived from white wheat; and a content of the heat-treated wheat bran derived from white wheat of 5 to 50% 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 blender mix for fried foods, comprising the step of mixing the heat-treated wheat bran with other ingredients.

6. The heat treatment is a moist heat treatment in which the wheat bran to be treated is placed in an enclosed space, saturated steam is introduced into the enclosed space, and the wheat bran is kept at a temperature of 80 to 98 ° C. for 1 to 60 seconds. The method for producing a bread mix for fried foods according to claim 5.

7. A method for producing battered fried foods, comprising the steps of adhering the frying mix according to any one of claims 1 to 4 to ingredients and then cooking the ingredients.

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