Flour mix for frying foods

Abstract

To provide fried food whose coating does not have an oily feeling, and a dusting flour for producing such fried food.SOLUTION: A coating flour mix for the fried food includes teff powder and a starchy material. An amount of the teff powder is 0.1-40 parts by mass based on 100 parts by mass of the starchy material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a dusting powder mix used in manufacturing fried foods, a fried food using the same, and a method for manufacturing the same.

Background Art

[0002] For fried foods such as tonkatsu and tempura, which are fried after battering (the process of applying batter) to ingredients such as meat, seafood, and vegetables, from the perspective of improving the binding property of the coating, etc., it is common practice to dust the ingredients with dusting powder such as wheat flour before battering and then fry them. Patent Document 1 discloses an invention of "croquettes containing grains having a shape of grains with an equivalent circle diameter smaller than that of the coating material as an additive", and granular teff (grain) is described as a grain having a shape of grains with an equivalent circle diameter smaller than that of the coating material and used as an additive. In addition to the above, although the use of teff powder as a food is described in, for example, Patent Document 2 or 3, there is no report of using it as dusting powder. Patent Document 2 discloses a foamed grain powder-added heated food obtained by adding a foamed grain powder obtained by foaming and powdering grain powder, and it is described that the problem is to provide a heated food that is plump and thick and has an excellent texture and a high weight increase effect. Patent Document 3 describes that the instability or taste problems that occurred in the preparation of conventional foods (such as bread) containing teff powder were solved by using teff (Eragrostis tef) powder having a specific falling number (Hagberg falling number).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0004] In conventional fried foods using flour or other dusting agents, a problem arises when moisture from the ingredients transfers to the batter during frying. This moisture replaces the surrounding oil, resulting in an oily texture in the batter and a loss of crispness. This problem is particularly pronounced in fried foods that have been cooked for a certain period of time, or in fried foods that have been frozen and then reheated in a microwave. Another problem is that moisture and oil leak out of the fried ingredients, reducing the yield. An objective of the present invention is to provide fried food that does not exhibit an oily coating. A further objective of the present invention is to provide fried food that does not exhibit an oily coating and also has a good texture. Another object of the present invention is to provide a dusting mix for producing fried foods that do not exhibit an oily coating. A further object of the present invention is to provide a dusting mix for producing fried foods that do not exhibit an oily coating and have a good texture. Another object of the present invention is to provide frozen fried food that does not show an oily texture after thawing, and to provide a dusting mix for producing said frozen fried food. [Means for solving the problem]

[0005] The inventors have discovered that by using a dusting mix containing a fixed amount of starchy raw material and teff flour, it is possible to obtain fried foods that do not have an oily coating. In other words, the present invention is as follows. [1] A dusting powder mix for fried foods comprising teff powder and a starchy raw material, wherein the teff powder is contained in a ratio of 0.1 to 40 parts by mass per 100 parts by mass of the starchy raw material. [2] The frying mix for frying foods described in [1] above, wherein the fried food is a frozen fried food. [3] A method for producing fried food, comprising the step of coating the fried food with the flour mix for fried food described in [1] or [2] above. [4] A method for producing fried food according to [3], comprising the step of applying a batter liquid to a fried food coated with the flour mix for fried food described in [1] or [2] above. [Effects of the Invention]

[0006] According to the present invention, it is possible to obtain fried foods that are crispy and do not absorb oil. Furthermore, by using the dusting mix of the present invention, it is possible to reduce the loss of moisture and oil from fried foods and improve the yield of fried foods. In addition, the present invention makes it possible to suppress deterioration of texture even after freezing and then microwaving (thawing) fried foods. [Modes for carrying out the invention]

[0007] <<Flour Mix for Dusting>> The dusting powder mix of the present invention is a dusting powder mix for fried foods. A dusting powder mix for fried foods is a mixture or composition used as dusting powder in the manufacture of fried foods that are manufactured using dusting powder. <Fried foods> In this specification, "fried food" refers to any dish that has been deep-fried, such as meat, seafood, or vegetables, coated with a batter mixture made by dissolving flour, starch, seasonings, baking powder, etc., in water, or coated with a binder such as egg wash before being coated with a solid coating such as breadcrumbs. In particular, this specification focuses on fried foods prepared using dusting flour. Specific examples of fried foods made using flour include various dishes known in this technology field, such as tonkatsu (pork cutlet), chicken cutlet, minced meat cutlet, kushikatsu (skewered cutlet), ham cutlet, shrimp cutlet, and other foods commonly referred to as "cutlets," as well as other fried foods such as croquettes, fried horse mackerel, fried oysters, fried shrimp, and fried squid, and also karaage (Japanese fried chicken), tempura, and fried chicken.

[0008] Cutlets or fried foods are prepared by first coating the food with at least the dusting mix of the present invention, then dipping it in a batter mixture (coating liquid) such as beaten egg, water, or batter, and then, if necessary, coating it with a solid coating such as breadcrumbs, before deep-frying it. Tempura is generally a Japanese dish in which ingredients such as seafood and vegetables are coated in a batter mainly made from wheat flour and deep-fried. In this dish, ingredients called "tane" are coated in a batter made from wheat flour and eggs, and then deep-fried in cooking oil using a tempura pot or similar. In this specification, tempura is made by coating the ingredients with the dusting mix of the present invention, and then coating them with a batter mixture (coating liquid) made by dissolving wheat flour, starch, seasonings, baking powder, etc. in water, and then deep-frying them.

[0009] <Teff flour> The dusting powder mix contains at least teff powder and starchy raw materials, with the teff powder content being 0.1 to 40 parts by mass per 100 parts by mass of starchy raw materials. Teff (Eragrostis tef) is a plant belonging to the genus Eragrostis in the grass family, and has been cultivated for human consumption for over 5,000 years, mainly in Ethiopia and Eritrea. Furthermore, teff is increasingly used as hay in countries such as South Africa and the United States. Teff grain flour is traditionally used to prepare injera (a slightly sour, gray, sponge-like pancake). Compared to other grains such as wheat, barley, and sorghum, teff has high nutritional value. In this invention, teff flour refers to teff grain that has been ground into a powder. The teff powder can be in any form, either as a powder or in particle size.

[0010] As described above, the teff flour content in the dusting mix of the present invention is 0.1 to 40 parts by mass per 100 parts by mass of starchy raw material. Within this range, the coating of fried foods has a crisp and light texture, which is desirable. Below 0.1 parts by mass, the effect of teff flour is not fully realized, and within the range not exceeding 40 parts by mass, the oil absorption of the coating is good. The teff powder content is preferably 1 to 35 parts by mass, more preferably 2 to 30 parts by mass, and even more preferably 4 to 25 parts by mass, per 100 parts by mass of the starchy raw material.

[0011] <Starchy raw materials> The starchy raw material included in the dusting powder mix of the present invention preferably consists of grain flour and / or starch, more preferably contains at least grain flour, and may optionally contain starch. There are no particular limitations on the type of grain flour, and examples include wheat flour, barley flour, durum wheat flour, rye flour, rice flour, soybean flour, mung bean flour, corn flour, etc. There are no particular limitations on the type of starch, and examples include tapioca starch, potato starch, corn starch, wheat starch, rice starch, sweet potato starch, mung bean starch, sago starch, etc., as well as unmodified starches of the waxy and high-amylose varieties thereof, and modified starches obtained by subjecting the unmodified starch to one or more modification treatments selected from modification treatments such as gelatinization, etherification, esterification, crosslinking, and oxidation.

[0012] <Other auxiliary ingredients> Generally, the dusting powder mix may contain various auxiliary ingredients, and egg powder, salt, seasonings, spices, flavorings, colorings, etc., can be used as long as they do not impair the effects of the present invention. The amount of other auxiliary ingredients other than teff flour and starchy raw materials relative to the total mass of the dusting powder mix of the present invention is not particularly limited as long as it does not impair the effects of the present invention, but for example, it is 10% by mass or less, more preferably 5% by mass or less, and may not be included at all.

[0013] <<Method for manufacturing fried foods using a dusting mix containing teff flour>> The present invention provides a method for producing fried food, which includes a step of coating the fried food with a dusting powder mix for fried food as a dusting powder. The method for producing fried food according to the present invention may preferably further include the following steps. Step 1: Prepare the dusting mix containing teff flour. Step 2: Preparation of the ingredients for frying. Step 3: Coating the deep-frying seeds with a batter mix containing teff powder Step 4: Attaching a coating liquid to the deep-frying seeds coated with the batter mix containing teff powder Step 5: Optionally further attaching a solid coating such as breadcrumbs to the deep-frying seeds to which the coating liquid has been attached Step 6: Deep-frying the deep-frying seeds to which the coating liquid has been attached and optionally further a solid coating has been attached

[0014] (Step 1) Preparing a batter mix containing teff powder A batter mix can be obtained by blending teff powder and various auxiliary raw materials in an arbitrary ratio with a starchy raw material composed of cereal flour and / or starch and mixing them uniformly. The mixing method is not particularly limited, and examples include a method by manual mixing or a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, a V-type mixer, etc.

[0015] (Step 2) Preparing deep-frying seeds The deep-frying seeds that can be used are not particularly limited, and examples include meats, seafoods, vegetables, beans, mushrooms, etc. These may be raw or heat-treated. The treatment of the deep-frying seeds is not limited either, and steps such as cutting them into an appropriate size or skewering them can be taken.

[0016] (Step 3) Coating the deep-frying seeds with a batter mix containing teff powder Evenly sprinkle the batter mix on the deep-frying seeds. The method of using the batter mix of the present invention may be the same as that of known batters. For example, the batter mix of the present invention may be sprinkled on the deep-frying seeds or kneaded in a fixed quantity.

[0017] (Steps 4 and 5) Attaching a coating liquid to the deep-frying seeds coated with a batter mix containing teff powder, and optionally further attaching a solid coating such as breadcrumbs to the deep-frying seeds to which the coating liquid has been attached The fried food, coated with the flour mix, is further coated with a liquid coating material such as batter. That is, depending on the type of fried food and the desired appearance of the fried food, the entire surface of the fried food may be covered with the coating, or only a part of the surface may be coated with the coating. When applying the coating to the fried food, the fried food can be immersed in the coating, or the coating can be applied to or sprayed onto the fried food. In addition, depending on the desired fried food, the fried food may be coated with a solid coating such as breadcrumbs after being coated with the coating. The coating liquid can be prepared by dissolving wheat flour, starch, seasonings, baking powder, etc., in water. For example, it can be prepared by mixing 100 parts by mass of starchy raw materials such as wheat flour starch with 50 to 500 parts by mass of water, and adding seasonings and other ingredients as appropriate.

[0018] (Step 6) Deep-frying the ingredients coated with the batter and optionally with an additional solid batter. Deep-frying using the dusting powder mix of the present invention can be carried out in the same manner as known methods, such as deep-frying in an oil bath preheated to 160-200°C.

[0019] <Frozen food> The fried food of the present invention may be further frozen. Methods of thawing include natural thawing, reheating in deep frying, and reheating in a microwave oven. The frozen fried food of the present invention exhibits the effects of the present invention even when reheated in a microwave oven after thawing, which can easily impair the texture, thus maintaining good oil absorption and texture in the coating. [Examples]

[0020] <Manufacturing Example 1: Method for Manufacturing Dusting Flour Mix> Wheat flour (Nippon Flour Mills) and modified starch (Oji Corn Starch Mills) were mixed as shown in the table below to obtain a starchy raw material. This starchy raw material was mixed with teff powder (Unitech Foods White Teff Powder) according to the proportions shown in Table 1 to obtain a dusting powder mix. (mass parts) TIFF0007888430000001.tif15126

[0021] <Manufacturing Example 2: Method for Manufacturing Tonkatsu> The dusting mix prepared in Production Example 1 was evenly sprinkled over 95g of cut pork loin, then coated with batter, and finally coated with breadcrumbs (Nippon NF White Raw Breadcrumbs, coarse, 15mm). After that, it was deep-fried at 170°C for 5 minutes. The batter used was prepared by adding 140 parts by mass of water to 100 parts by mass of cake flour (Nippon Flour Mills Dia brand) and stirring.

[0022] <Example of evaluation 1: Sensory evaluation of tonkatsu (pork cutlet)> A sensory evaluation of tonkatsu was conducted by 10 experienced panelists according to evaluation criteria table 1. The evaluation was performed after the tonkatsu had been allowed to cool at room temperature for 10 minutes after deep-frying. For the sensory evaluation, the oil absorption and texture of the coating of tonkatsu (Comparative Example 1), which was made using only starchy raw materials prepared according to production example 1 as the dusting flour mix and without teff flour, were scored out of 3 points. The evaluation results are shown in Table 2. Yield was calculated by measuring the mass of the product before and after frying and determining the ratio (%) of the mass of the tonkatsu immediately after frying to the mass of the ingredients (pork loin + dusting flour + batter + breadcrumbs) before frying. A higher yield (%) indicates that less moisture and oil escaped from the fried ingredients during deep-frying, resulting in a better outcome.

[0023] Evaluation Criteria Table 1 TIFF0007888430000002.tif62154

[0024] <Test Example 1: Production of Tonkatsu> Starch-based raw materials were prepared according to Production Example 1, and teff flour was uniformly mixed with the ingredients shown in Table 1 to create a dusting flour mix. Using the prepared dusting flour mix, pork cutlets were produced according to Production Example 2, and the pork cutlets were evaluated according to Evaluation Example 1.

[0025] [Table 1] The unit of composition is parts by mass. TIFF0007888430000003.tif26139

[0026] [Table 2] Sensory evaluation and yield of tonkatsu TIFF0007888430000004.tif31154

[0027] Examples 1-5 showed good oil absorption and texture of the coating, and the yield was also better than that of Comparative Example 1. Comparative Example 1 was unsuitable because the coating lacked crispness and absorbed oil too strongly. Comparative Example 2, while having a crispy coating, was unsuitable because it absorbed oil too strongly.

[0028] <Test Example 2: Production of Deep-Fried Pork Cutlet with Post-Frying Freezing> After manufacturing the pork cutlets according to manufacturing examples 1 and 2, they were rapidly frozen. The frozen pork cutlets were then microwaved at 1000W for 4 minutes and tasted.

[0029] [Table 3] Sensory evaluation and yield results of deep-fried and frozen pork cutlets TIFF0007888430000005.tif31152

[0030] Examples 1-5 showed good results, with little reduction in the evaluation scores for oil absorption and texture of the coating even after freezing and microwave heating. Furthermore, the degree of yield reduction was suppressed compared to Comparative Example 1. Comparative Example 1 showed a lack of crispness in the coating and a deterioration in both oil absorption and texture. The yield was also significantly reduced. Comparative Example 2 shows less reduction in crispness of the coating, and the degree of yield reduction is also suppressed compared to Comparative Example 1. However, the oil absorption sensation becomes considerably stronger, making it unsuitable.

[0031] <Manufacturing Example 3: Method for making shrimp tempura> Starch-based raw materials were prepared according to Production Example 1, and teff flour was uniformly mixed with the ingredients shown in Table 4 to create a dusting mix. This was evenly coated onto the shrimp, and then covered with batter. The batter used was prepared by adding 140 parts by mass of water to 100 parts by mass of tempura flour (Nippon TA900) and stirring. The shrimp were then deep-fried at 170°C for 2 minutes.

[0032] <Example 2: Sensory evaluation of shrimp tempura> The shrimp tempura produced in Production Example 3 was subjected to sensory evaluation by 10 skilled panelists according to Evaluation Criteria Table 2. The evaluation was conducted after the tempura had been allowed to cool at room temperature for 10 minutes after frying. For the sensory evaluation, the oil absorption and texture of the batter of tempura produced using only starch-based ingredients as dusting flour (Comparative Example 3), without teff flour, were assigned a score of 3. The evaluation results are shown in Table 5. Yield was calculated by measuring the weight of the product before and after frying and determining the ratio of the weight of the shrimp tempura immediately after frying to the weight of the ingredients (shrimp + dusting flour + batter) before frying.

[0033] Evaluation Criteria Table 2 TIFF0007888430000006.tif57141

[0034] <Test Example 3: Production of Shrimp Tempura> Starch-based raw materials were prepared according to Production Example 1, and teff flour was uniformly mixed in the proportions shown in Table 4 to create a dusting powder mix. Using the prepared dusting powder mix, shrimp tempura was prepared according to Production Example 3, and the tempura was evaluated according to Evaluation Example 2.

[0035] [Table 4] The unit of the blending amount is parts by mass. TIFF0007888430000007.tif26143

[0036] [Table 5] Sensory evaluation and yield results of shrimp tempura TIFF0007888430000008.tif31154

[0037] Examples 6-10 showed good oil absorption and texture of the coating, and the yield was also better than that of Comparative Example 3. Comparative Example 3 was unsuitable because the coating lacked crispness and absorbed oil too strongly. Comparative Example 4 was unsuitable because, although the coating was crisp, it absorbed oil too strongly.

Claims

1. A dusting powder mix for fried foods comprising teff powder and a starchy raw material, wherein the amount of teff powder is 0.1 to 40 parts by mass per 100 parts by mass of the starchy raw material.

2. The flour mix for frying foods according to claim 1, wherein the fried food is frozen fried food.

3. A method for producing fried food, comprising the step of coating the fried food with the fried food coating mix described in claim 1 as a coating agent.

4. A method for producing fried food according to claim 3, comprising the step of applying a batter liquid to a fried food coated with the flour mix for fried food according to claim 1 or 2.

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