Packed deep-fried food mix

Abstract

To provide mixed powder for cooking fried food which are packed in packages.SOLUTION: Mixed powder for fried food packed in packages contains oxidized starch and flour. It contains 5-30 mass% of oxidized starch, and the content of wheat-derived protein is equal to or more than 6.0 mass%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a deep-frying mix for packaging used in the production of packaged fried foods. The present invention also relates to a method for producing packaged fried foods and packaged fried foods. The present invention also relates to a method for suppressing deterioration over time in the texture of the coating of deep-fried foods due to packaging. [Background technology]

[0002] In recent years, awareness of preventing viral infections has increased, and for hygiene reasons, supermarkets and other stores are increasingly requiring deep-fried foods to be packaged. However, because packaging requires additional steps and takes time, deep-fried foods are often packaged before they have cooled sufficiently. This causes the batter on deep-fried foods to become soggy or sticky, which can lead to deterioration in texture and appearance.

[0003] Various techniques have been developed to improve the texture of fried foods. For example, Patent Document 1 describes the use of a coating material containing 50 to 95% by mass of wheat flour and 5 to 50% by mass of a modified starch that has been oxidized or acid-treated and has a maximum RVA viscosity of 1,000 mPa·s or less, to produce fried foods with a crispy and light texture even after some time has passed since production or when reheated in a microwave. Patent Document 2 also describes the use of a frying mix containing oxidized sago starch with a carboxyl group content of 0.1 to 1.1% and / or acid-treated sago starch to produce fried foods that are prevented from losing texture and becoming oily over time. Furthermore, Patent Document 3 describes the use of a frying batter composition containing heat-treated wheat flour, oxidized starch, and a sucrose fatty acid ester to produce fries that have a crispy and crunchy texture immediately after frying, that change little over time, and that do not deteriorate much in texture even when the fried food is reheated after being cooled in a microwave oven or oven range.

[0004] However, no method has been disclosed or suggested for preventing deterioration in texture or appearance due to packaging, and further investigation is required to solve this problem. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Application Publication No. WO2018 / 143215 [Patent Document 2] Japanese Patent Application Publication No. 2019-41717 [Patent Document 3] Japanese Patent Application Laid-Open No. 2000-125794 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a deep-frying mix for packaging used in producing packaged fried foods. It also aims to provide a method for producing packaged fried foods and packaged fried foods. It also aims to provide a method for suppressing deterioration over time in the texture or appearance of the coating of deep-fried foods due to packaging. [Means for solving the problem]

[0007] The present inventors have conducted extensive research into the ingredients and blending ratios of deep-fry mixes and have found that blending wheat flour and oxidized starch in a specific ratio can prevent deterioration over time in the texture and appearance of deep-fry batter, even when the deep-fry food is packaged before it has completely cooled. The present invention was completed based on this finding and through further research, and includes the following embodiments.

[0008] (I) Packed deep-fried food mix (I-1) A mix for deep-frying food for packaging, comprising oxidized starch and wheat flour, A pack-packaged mix for deep-fried foods, characterized by containing 5 to 30% by mass of oxidized starch and having a wheat-derived protein content of 6.0% by mass or more. (I-2) The wheat flour is at least soft flour, In addition to the soft flour, at least one selected from the group consisting of medium-strength flour, strong flour, and heat-treated wheat flour is blended in an amount of 5 to 80% by mass, and / or In addition to soft flour, gluten is blended at a ratio of 0 to 5% by mass. A packaged mix for deep-frying according to (I-1), characterized in that:

[0009] (II) Manufacturing method of packaged fried foods (II-1) A step of frying the batter prepared from the mix for deep-frying described in (I-1) or (I-2) as it is or attached to ingredients, and then deep-frying the ingredients; The method includes a step of packaging the fried food in a package. A method for producing packaged fried foods. (II-2) The manufacturing method according to (II-1), wherein the packaging step is a step of packaging the fried food within 15 minutes after frying.

[0010] (III) Fried food packages (III-1) A package of fried food that has been fried with batter prepared from the mix for deep-frying described in (I-1) or (I-2), either directly or with ingredients attached thereto.

[0011] (IV) Method for preventing deterioration of texture and / or appearance of packaged fried foods (IV-1) A method for suppressing deterioration over time of the texture and / or appearance of a coating of a packaged fried food, comprising: The method, characterized in that the deep-frying mix for packaging described in (I-1) or (I-2) above is used as the deep-frying mix used to prepare the batter for deep-fried foods. [Effects of the Invention]

[0012] By using the deep-frying mix for packaging and the method for producing deep-fried foods of the present invention, even when the deep-fried foods are packaged before they have completely cooled, it is possible to suppress the deterioration of the texture (hardness, crispness) specific to the batter of the deep-fried foods, and to provide deep-fried foods with a good texture. Furthermore, even after a certain period of time has passed since packaging, the batter maintains its uneven surface and appropriate thickness just after frying, and deep-fried foods with a good appearance can be provided. Therefore, at the manufacturing site of fried foods, the fried foods can be packaged even when they have not completely cooled after frying, and fried foods can be efficiently manufactured and quickly displayed in stores. DETAILED DESCRIPTION OF THE INVENTION

[0013] Terminology In the present invention, "packaging" is defined as being in a packaged state in any container under conditions of a temperature of 25±5°C and a relative humidity of 90% or more for 10 minutes or more. "Fried foods" include seafood and processed seafood products, meat and processed meat products, vegetables, wild vegetables, seaweed, mushrooms, and other ingredients coated with batter or breading, which are then deep-fried. "Fried foods" also include foods in which the batter or breading itself is deep-fried. Specifically, foods coated with batter or breading itself are preferred, and examples include tempura, fried chicken, fritters, tatsuta-age, breaded fries, tempura flakes (tenkasu), and donuts. Batter is a fluid substance obtained by adding a solution such as water to a powder or granular composition containing raw flour such as wheat flour and other secondary ingredients (collectively referred to as batter ingredients), and breading is a powder or granular composition obtained by mixing raw flour such as wheat flour and other secondary ingredients (collectively referred to as breading ingredients). "Deep-frying mix" is a powder or granular composition containing batter ingredients used in preparing the deep-fried food, before adding a solution such as water, or a powder or granular composition containing breading ingredients used in preparing the deep-fried food.

[0014] (I) Packed deep-fried food mix The mix for deep-fried foods for packaging according to the present invention (hereinafter also simply referred to as "the mix of the present invention") is characterized by containing 5 to 30% by mass of oxidized starch and having a wheat-derived protein content of 6.0% by mass or more.

[0015] (oxidized starch) Oxidized starch refers to starch that has been subjected to an oxidation treatment. The oxidation treatment can be carried out by treating the raw starch to be treated with an oxidizing agent according to a conventional method. Examples of oxidizing agents include, but are not limited to, sodium hypochlorite, hydrogen peroxide, and nitric acid. For example, when sodium hypochlorite is used, the oxidized starch can be prepared by adding a predetermined amount of a reducing agent such as sodium hypochlorite to an aqueous suspension of the raw starch to eliminate any remaining available chlorine, adding an acid to neutralize the mixture, thoroughly washing with water to remove by-product salts and impurities, and dehydrating and drying the mixture. The degree of oxidation treatment can be adjusted as appropriate depending on the type of raw starch, the type of fried food, etc.

[0016] The raw starch to be oxidized can be any starch commonly used in foods, without limitation, and examples thereof include potato starch, tapioca starch, sweet potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sago starch, etc. The raw starch for the oxidized starch is preferably corn starch or sago starch. Such oxidized starches are commercially available.

[0017] The oxidized starch content in the mix of the present invention may be any amount that, in combination with the wheat protein content described below, achieves the effects of the present invention, and can be in the range of 5 to 30% by mass. If no oxidized starch is added, or if it is added in a small amount of 1% by mass or less, when a fried food is packaged and left to cool before being cooled sufficiently, the hardness and crispness of the coating are significantly reduced compared to when the fried food is left at room temperature without being packaged, resulting in a fried food with a poor texture (see Comparative Examples 1 and 2 in the Experimental Examples). Furthermore, while the higher the oxidized starch content, the harder the coating of the fried food tends to become, if the oxidized starch content is 40% by mass or more, the coating becomes too hard, making it less crisp. Furthermore, when coating ingredients with the coating, the coating does not adhere well, resulting in a poor appearance (Comparative Example 3). On the other hand, when the oxidized starch content is in the range of 5 to 30% by mass, even if the fried food is packaged and left without being cooled sufficiently, the fried food can have a moderately hard batter and good crispness and appearance (textured texture of the batter), just like when the fried food is left unpackaged at room temperature. From the viewpoints of batter hardness, crispness, and appearance, the oxidized starch content is preferably 10 to 30% by mass, more preferably 10 to 20% by mass.

[0018] (flour) Wheat flour can be blended into the mix of the present invention so that the wheat-derived protein content therein is 6.0% by mass or more. The wheat-derived protein content of the mix of the present invention is preferably 6.4% by mass or more, more preferably 7.0% by mass or more. The upper limit of the wheat-derived protein content is not particularly limited as long as the effects of the present invention are achieved, but can be, for example, 11% by mass or less. It is preferably 10.0% by mass or less, more preferably 9.8% by mass or less. If the wheat-derived protein content is significantly less than 6.0% by mass, the coating of packaged fried foods becomes soft, which is undesirable. Furthermore, if the wheat-derived protein content is high, the coating of packaged fried foods tends to become hard. In particular, if the wheat-derived protein content is significantly higher than 11% by mass, the coating of fried foods becomes too hard and difficult to chew. The wheat-derived protein content is measured according to the "Food Labeling Standards (March 30, 2015, Shoshoku No. 139)" (hereinafter referred to as "Food Labeling Standards Analytical Methods") stipulated in the Food Labeling Act, and can be obtained by quantifying total nitrogen and multiplying it by 5.70, the coefficient for wheat flour. Two analytical methods are stipulated: the Kjeldahl method and the combustion method, with the Kjeldahl method being preferred.

[0019] The wheat flour can be any wheat flour commonly used in food products, including, for example, weak flour, all-purpose flour, semi-hard flour, strong flour, and durum flour. Heat-treated versions of these wheat flours (heat-treated wheat flour) can also be used. For example, weak flour has a wheat-derived protein content of approximately 6.5 to 9.0% by mass, all-purpose flour has a wheat-derived protein content of approximately 7.5 to 10.5% by mass, semi-hard flour has a wheat-derived protein content of approximately 10.5 to 12.5% ​​by mass, and strong flour has a wheat-derived protein content of approximately 11.5 to 13.0% by mass. These wheat flours can be used alone or in any combination of two or more, as long as the total wheat-derived protein content is at least 6.0% by mass. When using a single wheat flour, weak flour is preferred because it produces a coating that is not too hard and has a light, crispy texture. Furthermore, even when two or more types of wheat flour are used in any combination, it is preferable to use at least one type of weak wheat flour for the reasons mentioned above.

[0020] Heat-treated wheat flour may be obtained by heat-treating unheated wheat flour, or by heat-treating unheated raw wheat flour and then milling the raw wheat flour. The heat treatment applied to wheat flour or raw wheat flour may be either dry heat treatment or moist heat treatment. Dry heat treatment involves heating the wheat flour or raw wheat to be treated under conditions where no moisture is added, actively evaporating the moisture in the treated material. This treatment can be carried out by, but is not limited to, heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high-temperature, low-humidity environment. Moist heat treatment involves heating the wheat flour or raw wheat to be treated while maintaining its moisture content or while adding moisture to the treated material. Water or steam can be used as the moisture. The heating method is not limited, and examples include directly contacting the treated material with a heat medium such as hot air, or indirectly heating the treated material in a high-humidity atmosphere. The apparatus for carrying out this process is not limited, but for example, an autoclave, a steam oven, a single-screw or twin-screw extruder, etc. can be used.

[0021] The content of wheat flour in the mix of the present invention can be appropriately set so that the wheat-derived protein content is 6.0% by mass or more, preferably 6.0 to 10.0% by mass, as described above. Although not limited thereto, for example, when the mix of the present invention contains at least weak flour as wheat flour, the blending ratio of weak flour in the mix of the present invention can be in the range of 10% by mass to 95% by mass, preferably 20 to 90% by mass, more preferably 25 to 90% by mass.

[0022] Furthermore, when the mix of the present invention contains, in addition to weak flour, at least one type of wheat flour selected from the group consisting of medium-strength flour, semi-strong flour, strong flour, durum flour, and heat-treated wheat flour, the blending ratio of these wheat flours other than weak flour in the mix of the present invention is preferably 5% by mass or more in total, preferably 5 to 80% by mass, more preferably 10 to 70% by mass, even more preferably 10 to 60% by mass, even more preferably 10 to 40% by mass, and particularly preferably 10 to 30% by mass. Examples of preferred blending ratios of medium-strength flour include, but are not limited to, 1% by mass or more, 5 to 60% by mass, and more preferably 10 to 40% by mass; preferred blending ratios of semi-strong flour include 1% by mass or more, 5 to 60% by mass, and more preferably 10 to 40% by mass; preferred blending ratios of strong flour include 1% by mass or more, 5 to 60% by mass, and more preferably 10 to 40% by mass; and preferred blending ratios of heat-treated wheat flour include 1% by mass or more, 5 to 70% by mass, and more preferably 10 to 60% by mass. If the blending ratios of medium-strength flour, semi-strong flour, strong flour, and heat-treated wheat flour in the mix of the present invention are too high, significantly exceeding a total of 80% by mass, the coating of packaged fried foods will become too hard and excessively thick, resulting in a poor appearance.

[0023] (gluten) Gluten can also be optionally added to the mix of the present invention. In particular, when using only soft flour as the wheat flour, it is preferable to add gluten separately as a material to supplement the wheat-derived protein content described above. In this case, the amount of gluten added to the mix of the present invention separately from the wheat flour can be appropriately determined so that the wheat-derived protein content in the mix of the present invention is 6.0% by mass or more, thereby achieving the effects of the present invention. While not limited thereto, the amount can be appropriately determined so that the wheat-derived protein content ultimately contained in the mix of the present invention is in the range of 6.0 to 10.0% by mass, preferably 6.4 to 9.8% by mass. For example, when weak flour is used as the wheat flour to be blended into the mix of the present invention, the amount of gluten to be added can be selected from the range of more than 0 to 5% by mass, preferably 0.5 to 5% by mass, more preferably 0.5 to 4% by mass, and even more preferably 0.5 to 2% by mass.

[0024] (auxiliary materials) The mix of the present invention contains the above-mentioned oxidized starch, wheat flour, and, if necessary, gluten, but can also contain other materials (secondary materials) as long as the effects of the present invention are not impaired. Examples of secondary materials include, but are not limited to, leavening agents such as baking powder containing gas generators such as baking soda (sodium bicarbonate), ammonium carbonate, and calcium carbonate, and acidifiers such as tartaric acid, potassium hydrogen tartrate, and sodium dihydrogen phosphate; carbohydrates such as dextrin, oligosaccharides, glucose, sucrose, and maltose; fats and oils such as vegetable oils, animal oils, processed oils, and powdered oils; thickeners such as curdlan, xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and carrageenan; seasonings such as salt, sodium glutamate, and powdered soy sauce; extracts such as yeast extract and meat- or seafood-derived extract; emulsifiers such as glycerin fatty acid esters and lecithin; and others such as pumpkin powder, colorants, flavorings, spices, enzymes, and various quality improvers. Preferably, it is a leavening agent or a seasoning. The content of the leavening agent is not limited, but can be appropriately selected from the range of 0.1 to 3% by mass, preferably 0.5 to 2% by mass.

[0025] The mix of the present invention is in a powdery or granular form (it may be either powdery or granular, and is referred to as a powdery or granular form) at room temperature and pressure. When using it to prepare fried foods, it can be used by adhering it to the surface of the ingredients as it is in this powdery or granular form, or it can be used by adding a liquid to the powdery or granular mix to prepare a batter and adhering this to the surface of the ingredients. The latter method is preferred because it can more effectively obtain the effects of the present invention. The batter itself can also be deep-fried (for fried tempura bits or doughnuts, etc.). Water is generally used as the liquid when preparing batter. Instead of tap water or drinking water, stock, broth, milk, liquid egg, etc. can also be used, provided that the effects of the present invention are not impaired. The amount of liquid to be mixed with the mix of the present invention can be appropriately selected and adjusted depending on the type of fried food and ingredients. Although not limited to, examples of the amount of the mixture include 80 to 200 parts by mass for tempura, 70 to 120 parts by mass for fried chicken, 150 to 1000 parts by mass for breaded fries, and 20 to 60 parts by mass for donuts, per 100 parts by mass of the mix.

[0026] (II) Manufacturing method of packaged fried food and packaged fried food By using the mix of the present invention described above, fried foods that are the subject of the present invention can be produced, and by packaging this, packaged fried foods can be obtained. Specifically, a packaged fried food can be produced by a deep-frying step and a packaging step.

[0027] The deep-frying step is a step in which the batter or spreader prepared from the mix of the present invention by the above-described method is deep-fried directly or after being applied to ingredients. The ingredients are not limited, and examples thereof include the above-described seafood and processed seafood products, meat and processed meat products, vegetables, wild vegetables, seaweed, mushrooms, etc. These ingredients may be pre-seasoned. Before applying the batter to these ingredients, the ingredients may be dusted with flour as needed, or breadcrumbs or the like may be applied after the batter has been applied. The deep-fried food with the batter or spreader applied is placed in frying oil at an appropriate temperature and deep-fried for an appropriate period of time. After the deep-fried food with the batter or spreader applied is placed in frying oil, the batter may be poured over the deep-fried food (or more deep-fried food). Tempura bits (deep-fried tempura scraps) and donuts can be produced by directly adding the batter to frying oil and deep-frying.

[0028] The packaging process is a process in which the fried food produced in the previous frying process is placed in a container and the opening of the container is closed. Containers used for packaging fried foods are preferably made of an oil-resistant and heat-resistant material, at least the main body of which holds the fried food, that does not seep out of the fried food or only slightly, and that does not melt or deteriorate even when the fried food is placed in the container before it has cooled sufficiently. Examples of heat-resistant temperatures include 60°C or higher, preferably 80°C or higher, and more preferably 100°C or higher. Examples of such materials include, but are not limited to, oil-resistant and heat-resistant polyethylene, polystyrene, polypropylene, and paper. The shape of the container is also not particularly limited, and examples include box-shaped, cup-shaped, and bag-shaped containers. Furthermore, for hygienic and portable convenience, these containers preferably have a lid or a closable opening. The closure method is not limited, and examples include an outer snap-fit ​​type, heat fusion, adhesive seal, bag closure, tape closure, rubber band closure, etc. In other words, a wide range of commercially available containers for fried foods can be used. Examples of commercially available products include the kraft paper and OPP bag-type container "Platter Bag" (Fukusuke Kogyo Co., Ltd.), the polyethylene box-type container "OSA" (FPCO Corporation), the polystyrene box-type container "Food Pack (SE)" (Chuo Chemical Co., Ltd.), and the polyethylene and polystyrene box-type container "MSD Hot Gran" (FPCO Corporation).

[0029] Fried foods produced using the mix of the present invention are characterized by suppressed deterioration over time in the texture and / or appearance of the batter, even when the fried foods are placed in a container and the opening is closed before they have fully cooled after frying. Therefore, in the production method of the present invention, packaging after frying, particularly the step of closing the opening of the container containing the fried foods, does not need to be carried out after the fried foods have been left to cool completely, and can be carried out, for example, within 15 minutes after frying.

[0030] Normally, if freshly fried food is packaged without being cooled after deep frying, the coating becomes soft and the texture and appearance deteriorate significantly. However, the packaged fried food (packaged fried food) produced by the method of the present invention can significantly suppress such deterioration in the texture and / or appearance of the coating, and can be provided as a fried food product with a texture and / or appearance that is comparable to that of freshly fried food that has been left unpackaged at room temperature for the same period of time.

[0031] (III) Method for preventing deterioration of texture and / or appearance of coating of packaged fried foods The present invention provides a method for suppressing deterioration over time in the texture and / or appearance of the coating of packaged fried foods. This method can be carried out by using the above-described mix of the present invention as a deep-frying mix used to prepare the batter for deep-fried foods. The ingredients and composition of the deep-frying mix, the method for producing deep-fried foods, and the packaging method are described in (I) and (II) above, and are incorporated herein by reference.

[0032] The texture of the coating of fried foods that is the subject of the present invention refers to the hardness and crispness of the coating. It is preferable that the coating be crisp and moderately hard, with a light crunch and easy to bite through. Conversely, fried foods with a soggy and soft coating that is difficult to bite through are judged to have a poor texture. Furthermore, the appearance of the coating of fried foods that is the subject of the present invention refers to the visual state of the coating, and it is preferable that the coating be moderately thick and have a clear texture.

[0033] Whether the method of the present invention can suppress deterioration over time in the texture and / or appearance of the coating of packaged fried foods can be confirmed by the method described in the experimental examples below. As described above, in this specification, the terms "comprise" and "contain" encompass the meanings of "consist of" and "consist essentially of." [Example]

[0034] The present invention will be explained below using experimental examples to aid in understanding the configuration and effects of the present invention. However, the present invention is not limited by these experimental examples. Unless otherwise specified, the following experiments were carried out at room temperature (25±5°C) and atmospheric pressure. Unless otherwise specified, "%" and "parts" in the following descriptions mean "% by mass" and "parts by mass," respectively.

[0035] The materials used in the following experimental examples are as follows: (1) Oxidized starch: SF-400 (Showa Sangyo Co., Ltd., derived from corn starch) (2) Weak flour: Gekkeikan (Showa Sangyo Co., Ltd.) (3) Medium-strength flour: Tokuhatsuho (Showa Sangyo Co., Ltd.) (4) Strong flour: Qualite (Showa Sangyo Co., Ltd.) (5) Heated flour (weak flour): KN-1 (Showa Sangyo Co., Ltd.) (6) Heating flour (medium-strength flour): MK (Showa Sangyo Co., Ltd.) (7) Heated flour (strong flour): R&B (Showa Sangyo Co., Ltd.) (8) Gluten: A-GluG (Glico Nutrition Foods Co., Ltd.) (9) Baking powder: Aikoku Baking Powder Red (Aikoku Co., Ltd.)

[0036] Experimental Example 1: Production and Evaluation of Packaged Fried Foods (Part 1) (1) Manufacturing packaged fried foods (tempura) A powdered deep-fry mix (tempura flour) was prepared by mixing the ingredients in the proportions shown in column A of Table 1. Tap water in the amount shown in column B of Table 1 was added to 100 parts by mass of the prepared deep-fry mix, and the mixture was stirred to prepare a batter. Ta. Next, after wiping off the moisture on the surface of 2L-sized shrimp with a paper towel, they were dipped into each batter to allow the batter to adhere evenly to the surface of the shrimp (fried tempura). After placing them in frying oil at 175°C, they were further seeded with 15 mL of the same batter and deep-fried for 2 minutes and 30 seconds to obtain shrimp tempura (shrimp tempura). After frying, the fried shrimp tempura was placed on the wire rack of a tempura tray with a wire rack, and within 15 minutes of frying, two pieces were placed into a box-shaped transparent container "OSA20-13(46)" (manufactured by FPCO Corporation, made of OPET (biaxially oriented PET), body heat resistance temperature 80°C, external snap-fit ​​type, 20 cm wide x 13 cm long), and the lid was closed to produce a packaged fried food (tempura).

[0037] (2) Evaluation of texture and appearance of fried food (tempura) The texture and appearance of the packaged fried food (tempura) produced by the above method were evaluated. The evaluation was carried out after storing the packaged fried food (tempura) at room temperature for 3 hours. For comparison, the fried foods described above were deep-fried under the same conditions, then allowed to cool at room temperature on a tempura tray for 15 minutes, and then stored for 3 hours without packaging. The texture and appearance of the fried food (tempura) were also evaluated in the same manner. Incidentally, the temperature and relative humidity inside the packaging container of the reference fried food were measured using an Ondotori TR-72nw (T&D Corporation). 10 minutes after packaging, the temperature was 24.6°C and the relative humidity was 100%. 3 hours after packaging, the temperature was 21.3°C and the relative humidity was 100%.

[0038] Texture and appearance were evaluated according to the following criteria by a panel of 10 people trained in the sensory evaluation of fried food texture. Before the sensory evaluation, the entire panel discussed and clarified the definitions and scoring criteria for the texture (hardness, crispness) and appearance to be evaluated, and also coordinated the characteristics and judgment criteria for each evaluation item so that each panelist had a common understanding.

[0039] [Texture: Hardness] Hardness definition: The hardness of the batter covering the fried food. Crispy and hard texture is rated as "good", while soft and soggy texture is rated as "bad". Depending on the degree of hardness, a score is given according to the following criteria. Scores and criteria 5: Very good 4: Good 3: Fairly good 2: Bad 1: Very bad

[0040] [Texture: Crisp] Crispness definition: The ease of biting into the batter covering the fried food and the feeling of cutting through it. If it is light and easy to bite through, it is rated as "good", and if it is not easy to bite through, it is rated as "bad". Depending on the degree of crispness, it is scored using the same criteria as for hardness.

[0041] [exterior] Definition of appearance: When visually evaluating the appearance of fried foods, if the surface is uneven and the batter is neither too thick nor too thin compared to the ingredients, it is rated as "good", and if the surface is smooth and the batter is either too thick or too thin, it is rated as "bad". Depending on the degree of appearance, a score is given using the following criteria. The appropriate thickness of the batter for shrimp tempura was previously agreed upon among the panel. Scores and criteria 5: Very good 4: Good 3: Fairly good 2: Bad 1: Very bad (Note: Too thin or too thick is very bad)

[0042] The results are also shown in Table 1.

[0043] [Table 1]

[0044] As shown in Table 1, when a deep-frying mix made only from weak flour was stored at room temperature after frying without packaging, the batter became soggy, and both hardness and crispness decreased, resulting in fried food with a poor texture (Reference Example). In contrast, when strong flour was used in addition to weak flour, or when 1% oxidized starch was added, the batter was prevented from becoming soggy and the decrease in hardness and crispness over time was prevented when the food was stored at room temperature after frying without packaging. However, when the food was packaged before it had completely cooled down after frying, the prevention effect was not sufficient (Comparative Example). example1, Comparative Example 2). On the other hand, by adjusting the content of oxidized starch used in combination with wheat flour to 5 to 30% of the total mix (Examples 1 to 4), deterioration in texture over time was suppressed, even when the food was packaged before it had cooled down after frying, and it was possible to obtain fried foods with a coating that was firm and crisp even after a specified time had passed. The appearance was also good. On the other hand, when the content of oxidized starch used in combination with wheat flour was increased to 40% of the total mix, there was a tendency for the crispness and appearance to deteriorate 3 hours after packaging.

[0045] Experimental Example 2: Production and Evaluation of Packaged Fried Foods (Part 2) (1) Manufacturing packaged fried foods (tempura) Powdered deep-fry mixes (tempura flour) were prepared by mixing the ingredients in the proportions shown in Column A of Table 2. Tap water was added to 100 parts by mass of the prepared deep-fry mix in the amount shown in Column B of Table 2, and the mixture was stirred to prepare batters. Shrimp tempura was deep-fried using each of the prepared batters in the same manner as in Experimental Example 1. The resulting shrimp tempura was then left at room temperature for 15 minutes, and then placed in two box-shaped transparent containers "OSA20-13(46)" (manufactured by FPCO Corporation, made of biaxially oriented PET (OPET), heat-resistant to 80°C, with an outer snap-fit ​​design, measuring 20 cm wide x 13 cm long). The lids were then closed to produce packaged deep-fried foods (tempura).

[0046] (2) Evaluation of texture and appearance of fried food (tempura) The fried food (tempura) packaged and produced by the above method was evaluated for texture and appearance by a panel of 10 people in the same manner as in Experimental Example 1. The results are also shown in Table 2.

[0047] [Table 2]

[0048] As shown in Table 2 ,acid A frying mix (Examples 6 to 9) containing soft flour, medium flour, strong flour, or heated flour in addition to modified starch 、11 ~16 )teethWhen batter was prepared using this product, even when the product was deep-fried and then packaged before it had cooled completely, the deterioration of texture over time was suppressed, and deep-fried foods with a coating that was firm and crisp even after a specified time had passed were obtained. The appearance was also good.

Claims

1. A packaged frying mix comprising oxidized starch and wheat flour, Contains 5 to 30% by mass of oxidized starch, The wheat flour is at least soft flour, The wheat-derived protein content is 6.0 to 11% by mass. In addition to the weak flour, at least one selected from the group consisting of medium-strength flour, strong flour, and heat-treated wheat flour is blended in an amount of 5 to 80% by mass. A pack-packaged mix for deep-frying, characterized by:

2. A step of deep-frying the batter prepared from the deep-frying mix for packaging according to claim 1, either directly or after adhering to ingredients; The method includes a step of packaging the fried food in a package. A method for producing packaged fried foods.

3. 2. A package of fried food, which is fried with a batter prepared from the deep-frying mix for packaging according to claim 1, either directly or after being applied to ingredients.

4. A method for suppressing deterioration over time of the texture and / or appearance of a coating of a packaged fried food, comprising: The texture is the hardness and crispness of the coating, and the appearance is the unevenness of the surface.

10. The method according to claim 1, wherein the deep-frying mix for packaging according to claim 1 is used as the deep-frying mix used to prepare the batter for deep-fried foods.

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