Coating for fried foods

Abstract

This coating material for a fried food contains at least 50 mass% of ordinary wheat-derived wheat flour having the following properties: a crude protein content of 7.0-10.8 mass%; an average particle diameter of 80-120 μm; and an ash content of 0.25-0.55 mass%.

Description

Technical Field

[0001] The present invention relates to a coating material for fried foods.

Background Art

[0002] Fried foods are usually produced by attaching a coating material to the surface of various ingredients and deep-frying them. General coating materials for fried foods are roughly classified into powdery coating materials (breaders) and liquid coating materials (batter liquids). The coating material not only prevents the ingredients it covers from absorbing oil and evaporating moisture during deep-frying, but when it is cooked by deep-frying itself, it gives the fried food a favorable texture, flavor, and appearance. Fried foods can have a crispy and good-to-chew texture immediately after production, but as time passes after production, they tend to have a reduced crispy feeling or the coating becomes hard.

[0003] Patent Document 1 describes a wheat flour composition for bread, characterized in that a thickener and malt are blended with strong flour having a powder particle size of 150 μm or less and a content ratio of powder having a particle size of less than 40 μm of 10% by weight or less. Patent Document 2 describes a wheat flour composition for confectionery, characterized by containing 70 to 90% by weight of wheat flour having a particle size of 60 to 180 μm. Patent Document 3 describes that a fried food with a good texture and taste of the coating was obtained using a coating mix containing weak flour with a particle size passing through 80 mesh and semolina of strong hard wheat or durum wheat with a particle size passing through 32 mesh and over 80 mesh. Patent Document 4 describes that deep-fried food with a crispy texture and hardly feeling greasy can be obtained using deep-frying flour containing 20 to 50% by weight of durum wheat flour with a particle size of 212 μm or less. Patent Document 5 describes a wheat granule for tempura, composed of wheat flour and 0.01 to 0.5 parts by weight of an emulsifier based on 100 parts by weight of wheat flour, and having an average particle size of 100 to 180 μm.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Japanese Patent Application Publication No. 1-206943 [Patent Document 2] Japanese Patent Application Publication No. 4-356152 [Patent Document 3] Japanese Patent Application Publication No. 4-088957 [Patent Document 4] Japanese Patent Publication No. 2008-035792 [Patent Document 5] Japanese Patent Publication No. 2000-069925 [Overview of the project] [Problems that the invention aims to solve]

[0005] The present invention provides a coating material for fried foods that can be used to produce fried foods that retain a good texture even after some time has passed since being deep-fried. [Means for solving the problem]

[0006] The present invention relates to a coating material for fried foods containing 50% by mass or more of wheat flour derived from ordinary wheat having the following properties: Crude protein content is 7.0-10.8% by mass. Average particle size is 80-120 μm. Ash content 0.25~0.55% by mass, To provide. Furthermore, the present invention relates to the use of a powder containing 50% by mass or more of wheat flour derived from ordinary wheat having the following properties as a coating material for fried foods: Crude protein content is 7.0-10.8% by mass. Average particle size is 80-120 μm. Ash content 0.25~0.55% by mass, To provide. Furthermore, the present invention relates to the use of a powder containing 50% by mass or more of wheat flour derived from ordinary wheat having the following properties in the manufacture of coating material for fried foods: Crude protein content is 7.0-10.8% by mass. Average particle size is 80-120 μm. Ash content 0.25~0.55% by mass, To provide. Furthermore, the present invention provides wheat flour for coating fried foods having the following properties: It is wheat flour derived from ordinary wheat. Crude protein content is 7.0-10.8% by mass. Average particle size is 80-120 μm. Ash content 0.25~0.55% by mass, To provide. [Effects of the Invention]

[0007] By using the coating material for fried foods of the present invention, it is possible to produce fried foods in which the coating has a crisp texture that is easy to bite and maintains that good texture even after some time has passed since frying. [Modes for carrying out the invention]

[0008] The present invention provides a coating material for fried foods. The coating material for fried foods of the present invention (hereinafter also simply referred to as "the coating material of the present invention") contains wheat flour derived from ordinary wheat as its main ingredient, having the following properties: Crude protein content is 7.0-10.8% by mass. Average particle size is 80-120 μm. Ash content is 0.25~0.55% by mass.

[0009] The wheat flour, which is the main ingredient of the garment material of the present invention (hereinafter also referred to as "the wheat flour of the present invention"), may have a crude protein content of 7.0 to 10.8% by mass, preferably 7.5 to 10.5% by mass, and more preferably 9.0 to 10.0% by mass. The crude protein content of the wheat flour as used herein refers to the value measured according to the Kjeldahl method.

[0010] The wheat flour of the present invention may have an average particle size of 80 to 120 μm, preferably 90 to 115 μm. Preferably, the wheat flour of the present invention contains 90% or more by volume of a fraction with a particle size of 40 μm or larger. In this specification, the average particle size of wheat flour and the particle size distribution of wheat flour (or the percentage of fractions having a predetermined particle size in the wheat flour) refer to values ​​measured dry using the microtrac method. A commercially available instrument (for example, the "Microtrac Particle Size Distribution Analyzer 9200FRA" manufactured by Nikkiso Co., Ltd.) can be used for measurement. In the microtrac method, the particle size distribution of a sample is measured based on the frequency at which powder of a predetermined particle size is detected from the sample ("detection frequency ratio") (see the document "How to interpret the measurement results of the Microtrac particle size analyzer" attached to the Nikkiso Co., Ltd. 9200FRA instrument mentioned above).

[0011] The wheat used as raw material for the wheat flour of the present invention may be ordinary wheat (hexaploid wheat), and one or more wheat varieties can be used in combination to achieve the above crude protein content overall. For example, one or more varieties selected from the group consisting of soft wheat and hard wheat can be used as the raw material wheat. Examples of soft wheat include Western White (WW). Examples of hard wheat include Canadian Western Red Spring (CWRS; e.g., 1CW), Hard Red Spring (HRS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, and Yumichikara. Preferably, the wheat flour of the present invention contains wheat flour derived from soft wheat and wheat flour derived from hard wheat. Preferably, the grains of the soft wheat have a crude protein content of 9.5 to 10.5% by mass. Preferably, the grains of the hard wheat have a crude protein content of 11.0 to 14.0% by mass. By appropriately blending soft wheat and hard wheat grains with such crude protein content and milling them, the wheat flour of the present invention having the aforementioned crude protein content can be prepared. In this specification, the crude protein content of wheat grains refers to the value measured by the Kjeldahl method after grinding the wheat grains.

[0012] The wheat flour of the present invention can be produced by conditioning the grains of the raw wheat described above, followed by grinding, sieving, purification, and further a grinding process using a plurality of smooth rolls (each called a breaking process, a grading process, a purification process, and a reduction process), and sieving, and collecting the fraction having the predetermined particle size described above. The wheat flour of the present invention is not granulated wheat flour.

[0013] The ash content of the wheat flour of the present invention is preferably 0.25 to 0.55% by mass, more preferably 0.3 to 0.45% by mass. The ash content of the wheat flour in this specification refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104 / 1).

[0014] The content of the wheat flour of the present invention in the clothing material of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more in the total mass of the clothing material. The clothing material of the present invention can contain other components other than the wheat flour of the present invention. Examples of such other components include other flours other than the wheat flour of the present invention; starches; seasonings such as sugars, table salt, and powder soy sauce; oils and fats; powder emulsifiers; thickeners; proteins; leavening agents; insoluble dietary fibers, and the like. Examples of such other flours include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, etc., and any one or two or more of these can be used. Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from common wheat with a different crude protein content or particle size from the wheat flour of the present invention, durum flour, whole grain flour, bran flour, etc., and any one or two or more of these can be used. Examples of such starches include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, etc., and processed starches obtained by subjecting these unprocessed starches to one or more treatments selected from oil processing, gelatinization, etherification, esterification, crosslinking, oxidation, etc. In the clothing material of the present invention, the above other components can be used in combination of any one or two or more according to the characteristics of the desired fried food. The content of the other components in the clothing material of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less in the total mass of the clothing material. Alternatively, the clothing material of the present invention may be 100% by mass of the wheat flour of the present invention.

[0015] The clothing material of the present invention can be produced by mixing the wheat flour of the present invention with other components described above as necessary. The clothing material of the present invention is in powder form.

[0016] The types of fried foods produced using the coating material of the present invention are not particularly limited, but examples include breaded fried foods such as karaage, fried chicken, tempura, fritters, and cutlets. Preferably, fried foods produced using the coating material of the present invention do not include bakery foods such as donuts. The ingredients for the fried foods are not particularly limited, and examples include meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, and horse mackerel; and vegetables. Preferably, the ingredients to which the coating material of the present invention is applied are meats or seafood. The ingredients may be seasoned before applying the coating material of the present invention. The method of seasoning the ingredients is not particularly limited, and known methods can be used. For example, the ingredients may be soaked in a powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes, etc.

[0017] In the production of fried foods using the coating material of the present invention, typically, the coating material of the present invention is applied to the ingredients, and the ingredients coated with the coating material are deep-fried. The coating material of the present invention may be used as a dusting type coating material (breader), or it may be prepared as a liquid coating material (batter). Therefore, the method of applying the coating material of the present invention to the ingredients is not particularly limited, and the powdered coating material of the present invention may be applied to the ingredients as a breader, or a batter containing the coating material of the present invention may be applied to the ingredients. Depending on the type of fried food to be produced, the coating material of the present invention may be applied directly to the ingredients, or the ingredients may be coated with flour, starch, egg wash, batter, etc., that do not contain the coating material of the present invention before applying the coating material of the present invention to the ingredients. For example, the ingredients may be coated with dusting flour, and then with a batter containing the coating material of the present invention. Alternatively, for example, the ingredients may be coated with egg wash, and then with the powdered coating material of the present invention. Furthermore, another coating material, such as breadcrumbs, may be applied on top of the ingredients coated with the coating material of the present invention.

[0018] When using the coating material of the present invention as a blender, the powdered coating material of the present invention is sprinkled onto the ingredients to adhere to them. Methods for "sprinkling" include general sprinkling operations, such as 1) sprinkling the coating material from above the ingredients, 2) putting the coating material and ingredients into a bag and shaking the bag with the opening closed, and 3) spreading the coating material in a relatively wide container such as a plate and rolling the ingredients on the coating material. On the other hand, methods for adhering the batter liquid containing the coating material of the present invention to the ingredients include immersing the ingredients in the batter liquid and spraying the batter liquid onto the ingredients.

[0019] Deep-frying of ingredients coated with batter can be done according to standard methods. The heating temperature (oil temperature), heating time, etc., should be set appropriately according to the type and size of the ingredients. [Examples]

[0020] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0021] (1. Flour production) Wheat flours No. 1-11, possessing the properties listed in Table 1, were produced by milling raw wheat containing American soft wheat (WW, crude protein content approximately 10.3%; moisture content 13.5%) and Canadian hard wheat (1CW, crude protein content approximately 13.7%; moisture content 13.5%) in different proportions, and then removing the finer particles by air classification. As a control, wheat flour No. 12, produced by milling American soft wheat without classification, was used.

[0022] Test Example 1: Fried Chicken Chicken thighs were cut into pieces weighing 20g each, and the flour listed in Table 1 was sprinkled on them so that 20g of flour adhered to each 100g of meat. The flour-coated chicken thighs were then deep-fried in salad oil heated to 170°C for 4 minutes to produce karaage (Japanese fried chicken). The crispness of the coating was evaluated for the karaage immediately after preparation (after cooling), after being stored at room temperature (approximately 25°C) for 4 hours, and after being stored in a hot warmer (65°C) for 3 hours. The hardness of the coating was also evaluated after 3 hours of storage in the hot warmer. The evaluation was conducted by 10 trained panelists according to the evaluation criteria below. The average values ​​of the evaluation results are shown in Table 1. [Evaluation Criteria] (Crispy texture) 5 points: Better crispness than the comparison product. 4 points: Slightly better crispness than the comparison. 3 points: The contrast and crispness are equal. 2 points: Slightly less crispy than the comparison product. 1 point: It's less crispy than the comparison product. (Hardness) 3 points: Crisp and light texture, well-balanced. Points 2: The stiffness and resistance are somewhat noticeable. 1 point: The hardness and resistance are noticeable, making it a poor quality product.

[0023] Test Example 1: Tempura To prepare the tempura batter, 160 parts by mass of water was mixed with 100 parts by mass of wheat flour as listed in Table 1 and lightly stirred. Shrimp with tails (20g / piece) were peeled, dried, dusted with flour, coated with the batter, and then deep-fried in 170°C oil for 2.5 minutes to produce shrimp tempura. The crispness of the batter was evaluated for the shrimp tempura immediately after preparation (after cooling) and for shrimp tempura stored at room temperature (approximately 25°C) for 4 hours after preparation, using the same procedure as in Test Example 1. The hardness of the batter was also evaluated after 4 hours of storage at room temperature. The average values ​​of the evaluation results are shown in Table 1.

[0024] [Table 1]

Claims

1. A coating material for fried foods containing 50% by mass or more of wheat flour derived from ordinary wheat having the following properties: Crude protein content is 7.0-10.8% by mass. It contains a fraction with an average particle size of 80 to 120 μm, and a fraction with a particle size of 44.0 μm or larger, at least 90% by volume. Ash content is 0.25-0.55% by mass.

2. The coating material for fried foods according to claim 1, wherein the wheat flour contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.

3. A method for producing fried food, comprising attaching the batter material for fried food described in claim 1 or 2 to the ingredients and deep-frying them.

4. The method according to claim 3, wherein the aforementioned coating material for fried foods is used as a batter to adhere to the ingredients.

5. The method according to claim 3, wherein the batter containing the coating material for fried foods is applied to the ingredients.

6. Flour for coating fried foods having the following properties: It is wheat flour derived from ordinary wheat. Crude protein content is 7.0-10.8% by mass. It contains a fraction with an average particle size of 80 to 120 μm, and a fraction with a particle size of 44.0 μm or larger, at least 90% by volume. Ash content is 0.25-0.55% by mass.

7. The flour for coating materials for fried foods according to claim 6, comprising flour derived from soft wheat and flour derived from hard wheat.

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