Composition of grain flours for deep-frying coatings

Abstract

The present invention addresses the problem of providing a deep-fried product that has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture. The present invention also addresses the problem of providing a frozen or chilled fried food products that, even when fried or re-heated in a microwave, oven, or the like after frozen or chilled storage, has a high yield and a non-greasy hearty appearance, has a crispy coating, and comprises a fried material with a soft and juicy texture.　The above problems are solved by, in the manufacture of a fried food product, using a cereal flour composition for deep-frying batter comprising cereal flour containing flour (GA-SX wheat flour) obtained by milling harvested wheat that does not lack GBSSI-A1 enzyme activity, lacks GBSSI-B1 and GBSSI-D1 enzyme activity, and lacks enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1, the GA-SX wheat flour being present in an amount of not more than 65% by mass.

Description

Technical Field

[0001] The present invention relates to a flour composition for fried food clothing materials.

Background Art

[0002] Fried foods are foods obtained by attaching a clothing material to frying seeds such as livestock meat, seafood, and vegetables, and then frying (dry heating) in a heated oil bath. Examples of such foods include tempura, karaage, cutlet, fry, and fritter. The clothing materials used for fried foods are roughly classified into those obtained by adding water to a powder composition mainly composed of flour such as wheat flour and homogenizing it and then attaching it to the frying seeds, and those obtained by attaching the powder composition as it is to the frying seeds. The former powder composition for fried foods is called "batter mix powder", the latter is called "mabushi powder", and the one obtained by adding water to the batter mix powder is called "batter liquid". For fried foods, the frying seeds are optionally seasoned with a powder seasoning or a seasoning liquid containing a powder seasoning and / or a liquid seasoning, and optionally coated with dusting powder mainly composed of flour such as wheat flour, raw starch such as corn starch, or its processed starch, and then coated with batter liquid or mabushi powder, and then fried. When using mabushi powder, the frying seeds can also be coated with mabushi powder after being immersed in the batter liquid. In addition, after coating the frying seeds with the batter liquid, breadcrumbs can be attached to make breaded fried foods. Fried foods vary depending on the ingredients used for the frying seeds and the type of fried food, but generally, a crispy texture of the clothing without stickiness due to moisture and a soft and juicy texture of the frying seeds with retained moisture are required. However, during frying, evaporation of moisture in the frying seeds occurs, and after frying, moisture transfer from the frying seeds to the clothing occurs. Therefore, as the moisture content of the frying seeds decreases, they shrink and become hard and crispy, losing the soft and juicy texture, and the clothing becomes moist and loses its crispy texture. In particular, for livestock meats such as beef, pork, and chicken, seafood such as fish, squid, and shellfish, and fruits and vegetables such as bell peppers and shishito peppers, when the moisture content decreases due to heating and they shrink, the yield decreases and the volume becomes small, which also affects the appearance. On the other hand, due to the diversification of food, pre-fried or uncooked fried foods that are frozen or chilled are commercially available, and there is an increasing tendency for people to reheat them in microwave ovens or toaster ovens, or fry them in oil, before eating them at home or in stores. However, with such frozen or chilled fried foods, moisture evaporates during storage, which causes the fried food to become even harder and drier when reheated or fried in oil, resulting in a loss of the soft and juicy texture. Various studies have been conducted to obtain a soft and juicy texture for fried foods. Patent Document 1 discloses a pickling solution containing a leavening agent and dietary fiber and / or gluconate as active ingredients, which is described as producing fried foods with a soft and juicy texture and improved yield. Patent Document 2 discloses a frying composition containing plant sterols, which is described as producing fried foods with a crispy texture and juiciness, maintaining the freshly fried texture for a long time, and preserving the texture even after reheating after refrigeration or freezing. While both are effective means of obtaining juiciness in fried foods, they require special materials, and further improvements are needed. [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2001-148 [Patent Document 2] Japanese Patent Publication No. 2003-235484 [Overview of the project] [Problems that the invention aims to solve]

[0004] The present invention aims to provide fried foods that have a good yield, a voluminous appearance without stickiness, a crispy coating, and a soft and juicy texture for the fried ingredients. Furthermore, the objective is to provide pre-fried frozen or chilled fried foods that, even after being frozen or chilled and then reheated by deep frying, microwave, or oven, retain good yield, have a voluminous appearance without stickiness, have a crispy coating, and have a soft and juicy texture. [Means for solving the problem]

[0005] The inventors of the present invention have conducted extensive research to solve the above problems and have found that, in the production of fried foods, using a flour composition for fried food coatings that contains wheat flour obtained by milling wheat harvested from wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter sometimes referred to as "GA-SX wheat flour"), wherein the content of GA-SX wheat flour is 65% by mass or less, makes it possible to provide fried foods with good yield, a voluminous appearance without stickiness, a crispy coating texture, and a soft and juicy texture for the fried food, thus completing the present invention.

[0006] In other words, the present invention encompasses the following embodiments. [1] A flour composition for frying coatings comprising flours containing wheat flour (GA-SX wheat flour) obtained by milling wheat harvested from wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, wherein the content of the GA-SX wheat flour is 65% by mass or less. [2] The grain flour composition for frying coating according to [1], wherein the grain flours consist of grain flours. [3] The flour composition for frying coating according to [1], wherein the flours consist of flour and starch. [4] The GA-SX wheat flour is wheat flour (GA-SA wheat flour) obtained by milling wheat harvested from wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activity of SSIIa-B1 and SSIIa-D1, according to any one of [1] to [3]. A premix powder for frying batter containing the cereal flour composition for frying batter described in any one of items [5][1] to [4]. A method for producing fried foods, comprising the step of applying a coating material containing a cereal flour composition for frying coating materials described in any one of items [6][1] to [4] or a premix powder for frying coating materials described in [5] to a food item and then deep-frying it. A method for producing fried foods, comprising the steps of: preparing a batter by adding water to a flour composition for frying coatings described in any one of items [7], [1], to [4] or a premix powder for frying coatings described in [5]; coating the food to be fried with the batter; and deep-frying the food coated with the batter. [8] A method for producing fried foods according to [7], comprising the step of attaching breadcrumbs to the fried food coated with the batter. A method for producing fried foods, comprising the steps of: applying a flour composition for fried food coating described in any one of items [9][1] to [4] or a premixed flour for fried food coating described in [5] as a coating powder to the food to be fried; and deep-frying the food to which the coating powder has been applied.

[10] A method for producing fried foods according to [9], comprising the step of coating the fried food with batter before applying the coating powder to the fried food. [Effects of the Invention]

[0007] According to the present invention, it is possible to obtain fried foods that have a good yield, a voluminous appearance without stickiness, a crispy coating, and a soft and juicy texture of the fried ingredients, without using oils and fats or special raw materials. Furthermore, even after being frozen or chilled and then reheated in deep frying, a microwave oven, or an oven, the present invention provides pre-fried frozen or chilled fried foods that have a good yield, a voluminous appearance without stickiness, a crispy coating, and a soft and juicy texture of the fried ingredients. [Modes for carrying out the invention]

[0008] In the present invention, "fried foods" refer to foods obtained by coating meat, seafood, vegetables, etc. with a batter and then deep-frying them in a heated oil bath (dry heat heating). Examples of such foods include tempura, karaage (Japanese fried chicken), katsu (breaded cutlet), fried foods, and fritters. In the present invention, fried foods can be enjoyed with good texture even immediately after deep-frying, and also after being stored at room temperature, chilled, or frozen and then reheated.

[0009] In the present invention, "deep-frying coating material" refers to a coating material used for deep-fried foods, and includes a powder composition mainly consisting of wheat flour or other grain flour or starch such as cornstarch, which is homogenized by adding water to prepare it as a batter and then applied to the food to be fried, and a powder composition which is applied directly to the food to be fried. The grain flour composition for deep-frying coating material of the present invention can be used in either of these ways.

[0010] The flour composition for frying coatings of the present invention includes wheat flour (GA-SX wheat flour) obtained by milling wheat harvested from wheat that does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and lacks the enzymatic activity of any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1. Common wheat is an allohexaploid, and its chromosomes contain three homogeneous genomes, A, B, and D, each numbered from 1 to 7 (1A-7A, 1B-7B, 1D-7D). "GBSSI" refers to granule-binding starch synthases involved in amylose synthesis, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. "SSIIa" refers to starch synthases involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively.

[0011] "A lack of enzyme activity" means that a protein with normal enzyme activity is not functioning in the wheat plant, preferably that a protein with normal enzyme activity is not being expressed. Specifically, examples include mutations in the gene sequence (mutations such as substitutions, deletions, insertions, inversions, and translocations of one or more bases, and including deletions of entire gene regions), defects in mRNA transcription, defects in protein translation, and inhibition of enzyme activity in the wheat plant. Any of these embodiments is acceptable as long as the enzyme activity is reduced or deleted to less than 10% of the wild-type enzyme activity, preferably less than 5%, and more preferably less than 1%.

[0012] Examples of GA-SX wheat flour include the following flours, which are produced by combining two types of SSIIa lacking enzyme activity. GA-SA wheat flour: Wheat flour obtained by milling wheat harvested from wheat that does not lack the enzymatic activity of GBSSI-A1, GBSSI-B1 and GBSSI-D1, and SSIIa-A1, and SSIIa-B1 and SSIIa-D1; GA-SB wheat flour: Wheat flour obtained by milling wheat harvested from wheat that does not lack the enzymatic activity of GBSSI-A1, GBSSI-B1 and GBSSI-D1, and SSIIa-B1, and SSIIa-A1 and SSIIa-D1; GA-SD wheat flour: Wheat flour obtained by milling wheat harvested from wheat that does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, does not lack the enzymatic activity of SSIIa-D1, and does not lack the enzymatic activity of SSIIa-A1 and SSIIa-B1. Of these, GA-SA wheat flour is preferred. GA-SX wheat flour can be manufactured by known methods, for example, the method described in Japanese Patent Publication No. 2013-188206.

[0013] The GA-SX wheat flour content is 65% by mass or less of the total amount of the flour composition for the batter of fried foods, preferably 0.1 to 65% by mass, more preferably 0.1 to 60% by mass, even more preferably 0.5 to 55% by mass, even more preferably 1 to 50% by mass, still even more preferably 5 to 45% by mass, and most preferably 10 to 40% by mass. If the content is 65% by mass or less, it is possible to obtain fried foods that have a good yield, a voluminous appearance without stickiness, a crispy texture for the batter, and a soft and juicy texture for the fried food. Furthermore, it is possible to provide fried foods that do not easily deteriorate in texture over time even when reheated after deep frying or after chilling or freezing storage after deep frying. As the GA-SX wheat flour content relative to the total amount of the flour composition for fried food coating increases, the texture of the fried food tends to become softer and juicier. From the viewpoint of improving the texture of the fried food, the GA-SX wheat flour content is preferably 5% by mass or more, more preferably 20% by mass or more, even more preferably 40% by mass or more, even more preferably 55% by mass or more, and most preferably 65% ​​by mass or more, relative to the total amount of the flour composition for fried food coating. From the viewpoint of improving the texture and appearance of the coating, the GA-SX wheat flour content is preferably 0.1 to 60% by mass, more preferably 0.5 to 55% by mass, even more preferably 1 to 50% by mass, and even more preferably 15 to 50% by mass, relative to the total amount of the flour composition for fried food coating.

[0014] The flour composition for deep-fried food clothing materials of the present invention consists of "flours". In the present invention, flours are a general term for flour and starch. The flour composition for deep-fried food clothing materials of the present invention consists of flour as one aspect. Also, the flour composition for deep-fried food clothing materials of the present invention consists of flour and starch as one aspect.

[0015] "Flour" means pulverized products of seeds, roots, rhizomes, etc. such as gramineous cereals, beans, pseudo-cereals, tubers and root vegetables, nuts. Examples of flour include flour derived from cereals such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybeans, millet, oats, amaranth; tuber flour or tuberous root flour which are staple crops similar to cereals such as potatoes, taro, cassava or sweet potatoes, yams. The above GA-SX wheat flour is included in the flour.

[0016] In the present invention, the flour includes GA-SX wheat flour, preferably includes GA-SX wheat flour and wheat flour other than GA-SX wheat flour, and optionally includes flour other than wheat flour, tuber flour or tuberous root flour. The wheat flour other than GA-SX wheat flour is not particularly limited as long as it is wheat flour milled from wheat other than GA-SX wheat. For example, wheat with a combination of deficiencies in the enzyme activities of 6 types of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX) and wheat flour milled from wheat without any deficiency in the enzyme activities of GBSSI and SSIIa can be mentioned. Alternatively, it may be wheat flour such as strong flour, medium flour, weak flour and mixtures thereof that are generally used.

[0017] "Starch" refers not only to starch separated and purified from grains, tubers, roots, tree trunks, etc., but also to modified starch obtained by alpha-gelatinization, etherification, esterification, acetylation, cross-linking, oxidation treatment, heat treatment, enzymatic treatment, etc., or combinations thereof. In the present invention, one type of starch may be used, or two or more types of starch may be used in combination. Preferably, wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., as well as their waxy starches and high-amylose starches, can be used. By including starch in the flour composition for frying coatings, the crisp texture and dryness (non-sticky appearance) of the resulting fried food coating can be further improved. In the present invention, the starch content is preferably 5 to 95% by mass, more preferably 10 to 80% by mass, even more preferably 20 to 55% by mass, and most preferably 25 to 45% by mass, based on the total amount of the flour composition for fried food coatings.

[0018] The premix powder for frying coatings of the present invention includes the aforementioned cereal flour composition for frying coatings. Herein, premix powder generally refers to a mixture of cereal flours such as flour and starch, with powdered raw materials such as chemical leavening agents, seasonings, flavorings, and colorants, and optionally oils and fats, depending on its intended use. The premix powder for frying coatings of the present invention may, in addition to the cereal flour composition of the present invention, contain: sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg and powdered egg components therefrom, and other egg-derived components; milk components such as powdered milk, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponins; leavening agents such as baking powder and baking soda; inorganic salts such as sodium chloride; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium, which are commonly used in the manufacture of frying coatings.

[0019] The fried foods of the present invention can be manufactured according to conventional methods, except for the step of applying a coating material containing the above-mentioned flour composition for fried food coating or premix powder for fried food coating to the food item and then deep-frying it. For example, the above-mentioned flour composition for fried food coating or premix powder for fried food coating may be prepared by adding water to make a batter or coating powder, the food item may be optionally seasoned with powdered seasoning or a seasoning liquid containing powdered seasoning and / or liquid seasoning, optionally coated with a dusting powder mainly consisting of flour such as wheat flour or starch such as cornstarch, coated with the batter or coating powder, and then deep-fried. When using coating powder, the food item may also be dipped in the batter before being coated with the coating powder. Alternatively, breadcrumbs may be applied to the food item after it has been coated with the batter to produce breaded fried foods. When using the above-mentioned flour composition for frying coatings or premix powder for frying coatings as a batter, preferably 50 to 300 parts by mass, more preferably 75 to 125 parts by mass, of water is added to the flour composition for frying coatings or premix powder for frying coatings, and the food to be fried is coated with batter of preferably 30 to 50 parts by mass, more preferably 35 to 45 parts by mass, per 100 parts by mass. When using the above-mentioned flour composition for fried food coating or premix powder for fried food coating as a coating powder, it is preferable to coat 100 parts by mass of the food to be fried with 5 to 25 parts by mass, more preferably 10 to 15 parts by mass of the coating powder.

[0020] In this invention, fried foods may be frozen or refrigerated after deep-frying to become pre-fried frozen or chilled fried foods. Alternatively, they may be frozen before deep-frying to become uncooked frozen fried foods. Freezing and refrigeration methods can be carried out by conventional methods. [Examples]

[0021] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0022] <Manufacturing Example 1: Manufacturing of Fried Chicken> 100 parts by mass of standard wheat flour (Dia, Nippon Flour Mills Co., Ltd.) and 5 parts by mass of salt were placed in a mixer and mixed until homogeneous to obtain a batter mix powder for deep-frying. 100 parts by mass of the batter mix and 100 parts by mass of water were placed in a bowl and mixed with a whisk until homogeneous to prepare the batter for deep-frying. A 300g block of chicken thigh meat was cut into 10 pieces of approximately 30g each, and the batter was evenly coated onto each piece. The batter-coated chicken thigh pieces were placed in salad oil heated to 175°C and deep-fried for 4 minutes and 30 seconds. They were then arranged on a metal draining tray so as not to overlap and drained for 5 minutes to obtain deep-fried chicken. After coating the 10 pieces of chicken thigh meat with the batter, the weight of the batter was measured and found to have decreased by 120g (average amount coated per piece of chicken thigh meat was 12g).

[0023] Evaluation Example 1: Sensory evaluation of fried chicken The resulting fried chicken was evaluated by 10 expert panelists based on the criteria shown in the table below, for both texture and appearance. TIFF0007862323000001.tif99142

[0024] Evaluation Example 2: Yield Measurement of Fried Chicken The total weight of fried chicken (weight of 10 pieces) obtained from a 300g block of chicken thigh meat was measured, and the yield was calculated using the following formula. Formula: Yield = Weight of fried chicken ÷ Weight of chicken thigh meat × 100

[0025] Test Example 1: Fried Chicken Except for using a mixture of GA-SA flour and standard flour in the proportions listed in Table 1, fried chicken was prepared according to Production Example 1 and evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 1. Control Example 1, which used only standard flour, was scored 3 points. SD stands for standard deviation. As a result, using flour containing GA-SA flour improved the softness and juiciness of the fried food as the proportion of GA-SA flour increased, and the yield also improved. This was thought to be because the evaporation of moisture in the fried food during deep frying was suppressed, and moisture was retained in the fried food. The crispness of the coating improved as the proportion of GA-SA flour increased, but when GA-SA flour was 60% by mass, it was only slightly better than control example 1. The appearance of the fried food improved in volume along with the improvement in yield. The appearance of Example 6, which contained 60% by mass of GA-SA flour, had volume, but was less dry than Examples 2-5, and was only slightly better than control example 1. In Comparative Example 1, the fried food was soft and juicy, which was very good, but the crispness of the coating was slightly inferior, and although it had a voluminous appearance, it was somewhat sticky, making it unsuitable.

[0026] Table 1 TIFF0007862323000002.tif62155

[0027] Test Example 2: Pre-fried chilled chicken karaage Fried chicken was prepared according to Production Example 1, except that GA-SA wheat flour, standard wheat flour (Diamond, manufactured by Nippon Flour Mills Co., Ltd.), and starch (Corn Starch Y, manufactured by Oji Corn Starch Co., Ltd.) were used as listed in Table 2. Starch was used in the coating to improve the crispness and dryness of the fried chicken coating. The resulting fried chicken was placed on a plastic tray, sealed with plastic film, and stored in the refrigerator compartment of a household freezer for 24 hours. After chilling, it was heated in a microwave oven at 600W for 90 seconds and evaluated according to Evaluation Examples 1 and 2. The yield was evaluated using the fried chicken after microwave heating. The results are shown in Table 2. Control Example 2, which used standard wheat flour and starch, was scored at 3 points. As a result, the texture of the fried food improved and the yield increased with increasing use of GA-SA wheat flour. The texture of the coating also improved similarly, although in Example 12, which used 60% by mass of GA-SA wheat flour, it was only slightly better than in Control Example 2. In terms of appearance, the volume and dryness improved with increasing use of GA-SA wheat flour. The appearance of Example 12, which used 60% by mass of GA-SA wheat flour, had volume similar to Test Example 1, but the dryness was somewhat lacking, and it was only slightly better than in Control Example 2. In Comparative Example 2, the texture and yield of the fried food were even better than in Example 12, but the crispness of the coating was slightly lacking and it felt somewhat sticky.

[0028] Table 2 TIFF0007862323000003.tif62142

[0029] Test Example 3: Deep-fried frozen chicken karaage Fried chicken was prepared according to Production Example 1, except that GA-SA wheat flour, standard wheat flour (Diamond, manufactured by Nippon Flour Mills Co., Ltd.), and starch (Corn Starch Y, manufactured by Oji Corn Starch Co., Ltd.) were used as listed in Table 3. The resulting fried chicken was frozen in a -50°C rapid freezer for 30 minutes, sealed in a plastic packaging bag, and stored in the freezer compartment of a household refrigerator for 10 days. The reason for using a household refrigerator for storage was to reflect the temperature changes in the freezer compartment due to opening and closing the door in the test. After frozen storage, the frozen fried chicken was placed in salad oil heated to 175°C and fried for 4 minutes and 30 seconds, then drained for 5 minutes, and evaluated according to Evaluation Examples 1 and 2. The yield was evaluated using fried chicken that had been re-fried and drained after frozen storage. The results are shown in Table 3. Control Example 3, which used standard wheat flour and starch, was given a score of 3. As a result, in Examples 13-17, increasing the amount of GA-SA wheat flour used improved the texture of the fried food, the texture of the coating, and the appearance, and also improved the yield. In Example 18, which used 60% by mass of GA-SA wheat flour, the texture of the fried food and the yield were very good, but the crispness of the coating was only slightly better than in Control Example 3, and although the volume was better than in Example 17, it was slightly less dry, resulting in a slightly lower evaluation. Furthermore, in Examples 16 and 21-23, where standard wheat flour was substituted with starch, the texture and appearance of the coating improved as the proportion of starch increased, while the texture and yield of the fried food decreased. This indicates that the effect of starch is exerted even when GA-SA wheat flour is used. The effect of starch was similarly observed in Examples 19 and 20.

[0030] Table 3 TIFF0007862323000004.tif67151 TIFF0007862323000005.tif62131

[0031] Test Example 4: Production of Unfried Frozen Fried Chicken Except for using GA-SA wheat flour, standard wheat flour (Diamond, manufactured by Nippon Flour Mills Co., Ltd.), and starch (Corn Starch Y, manufactured by Oji Corn Starch Co., Ltd.) as listed in Table 4, battered chicken thigh pieces (unfried chicken) were prepared according to Production Example 1. Without frying, the pieces were individually placed in partitioned plastic trays and frozen in a -50°C rapid freezer for 30 minutes to produce unfried frozen chicken. The trays were sealed in plastic film and stored in the freezer compartment of a household refrigerator for 10 days. After freezing, the frozen pieces were placed in salad oil heated to 175°C for 5 minutes, drained for 5 minutes, and then evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 4. Control Example 4, which used standard wheat flour and starch, was scored at 3 points. As a result, in Examples 24-28, which used GA-SA wheat flour, the texture of the fried food, the texture of the coating, the appearance, and the yield all improved as the GA-SA content increased.

[0032] Table 4 TIFF0007862323000006.tif67142

[0033] Manufacturing Example 2: Production of coating powder for fried chicken 85 parts by mass of wheat flour, 15 parts by mass of starch, 5 parts by mass of salt, 2 parts by mass of monosodium glutamate, and 0.1 parts by mass of black pepper powder were put into a mixer and mixed to obtain a coating powder for deep-frying. Ten pieces of chicken thigh meat, each about 30g, cut from a 300g block of chicken thigh meat, and 36g of the deep-frying coating powder were put into a plastic bag and mixed so that the coating powder was evenly applied to the chicken thigh meat pieces (the average amount applied per chicken thigh meat piece was 3.6g). The chicken thigh meat pieces coated with the deep-frying coating powder were put into salad oil heated to 175°C and deep-fried for 4 minutes and 30 seconds. They were then arranged on a metal draining tray so that they did not overlap, and drained for 5 minutes to obtain deep-fried chicken.

[0034] Test Example 5: Fried chicken using a coating powder Except for using GA-SA wheat flour, standard wheat flour (Diamond, manufactured by Nippon Flour Mills Co., Ltd.), and starch (Corn Starch Y, manufactured by Oji Corn Starch Co., Ltd.) as listed in Table 5, fried chicken was prepared according to Production Example 2 and evaluated according to Evaluation Examples 1 and 2. The results are shown in Table 5. Control Example 5, which used standard wheat flour and starch, was scored 3 points. As a result, in Examples 29-33, the texture of the fried food, the texture of the coating, and the appearance improved with increasing use of GA-SA wheat flour, and the yield also improved. In Example 34, which used 60% by mass of GA-SA wheat flour, the texture and appearance of the fried food were almost the same as in Example 33, but the crispness of the coating was only slightly better than in Control Example 5. In Comparative Example 3, the crispness of the coating was slightly lower than in Control Example 5, and although the volume of the fried chicken was greater than in Example 34, it lacked dryness, resulting in a relatively lower score.

[0035] Table 5 TIFF0007862323000007.tif67155

Claims

1. A flour composition for frying coatings comprising flour and starch, the flour composition for frying coatings comprising wheat flour (GA-SX wheat flour) obtained by milling wheat harvested from wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks the enzyme activity of any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1, wherein the GA-SX wheat flour content is 5 to 55% by mass and the starch content is 10 to 95% by mass.

2. The GA-SX wheat flour is wheat flour (GA-SA wheat flour) obtained by milling wheat harvested from wheat that does not lack the enzyme activity of GBSSI-A1, lacks the enzyme activity of GBSSI-B1 and GBSSI-D1, does not lack the enzyme activity of SSIIa-A1, and lacks the enzyme activity of SSIIa-B1 and SSIIa-D1.

3. The flour composition for frying coating according to claim 1 or 2, for use with pre-fried frozen fried foods or chilled fried foods.

4. A premix powder for frying batter containing the grain flour composition for frying batter according to any one of claims 1 to 3.

5. A method for producing fried foods, comprising the step of applying a coating material containing the flour composition for fried food coating according to any one of claims 1 to 3 or the premix powder for fried food coating according to claim 4 to the food to be fried and then deep-frying it.

6. A method for producing fried foods, comprising the steps of: preparing a batter by adding water to a flour composition for fried food coating according to any one of claims 1 to 3 or a premix powder for fried food coating according to claim 4; coating the food to be fried with the batter; and deep-frying the food coated with the batter.

7. A method for producing fried foods according to claim 6, comprising the step of attaching breadcrumbs to the fried food coated with the aforementioned batter.

8. A method for producing fried foods, comprising the steps of: applying a flour composition for fried food coating according to any one of claims 1 to 3 or a premix powder for fried food coating according to claim 4 as a coating powder to the food to be fried; and deep-frying the food to which the coating powder has been applied.

9. A method for producing fried foods according to claim 8, comprising the step of coating the fried food with batter before applying the coating powder to the fried food.

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