Powdered seasoning mix for fried food.

Abstract

DEPCT6821 / 11 / 2567 Dusting powder mix for fried foods, containing inulin. Soybean fiber and starch are processed with oils and fats using methods for producing fried foods. Methods include adhering coating materials to food ingredients, such as powdered seasoning mixes for fried foods. It has been set in place, and then the food ingredients are deep-fried. The coating material has already adhered;

Description

Flour mix for deep frying

[0001] The present invention relates to a dusting mix for deep-frying.

[0002] Coating materials for deep-fried foods are broadly classified into powdered coating materials called blenders and liquid coating materials called batters. In either case, in deep-fried foods made using a coating material, the ingredients are heated without coming into direct contact with the frying oil, resulting in a juicy finish, while the moisture in the coating evaporates in the frying oil, giving the food a crispy, dry texture.

[0003] When deep-fried foods are heated during cooking, the ingredients shrink or deform, making the coating more likely to peel off from the ingredients. Deep-fried foods with peeled coatings not only have a poor appearance, but also lose their softness and juiciness because the ingredients are directly heated in the oil. In recent years, there has been an increase in the practice of purchasing cooked fried foods and reheating them before eating, or eating fried foods that have been kept warm in a food warmer or similar appliance. Deep-fried foods exposed to high temperatures after cooking tend to lose their juiciness due to evaporation of moisture, and the coating becomes brittle and easily peels off from the ingredients.

[0004] To prevent the coating from peeling off, the ingredients are conventionally coated with flour, starch, or other powder before cooking, but while flour and starch improve the adhesion between the ingredients and the coating, they can absorb moisture from the ingredients, reducing their juiciness.

[0005] Improved techniques for dusting flour have been proposed. Patent Document 1 describes the use of oil- or fat-processed starch as a dusting flour to improve the binding strength between ingredients and coating materials. Patent Document 2 describes that deep-fried foods obtained using a dusting flour containing fructans such as inulin prevent moisture from the ingredients from transferring to the coating, and the coating retains a crisp texture even after a long time has passed since frying. Patent Document 3 describes that a dusting flour containing inulin, oil- or fat-processed starch, and egg white powder improves the binding strength between ingredients and coating materials, enabling the production of deep-fried foods in which the coating retains a crisp and favorable texture even after a long time has passed since cooking.

[0006] Attempts have been made to improve the texture and appearance of fried foods by incorporating dietary fiber into the coating material. Patent Document 4 describes how a coating material for fried chicken containing dietary fiber prepared from grains, beans, wood, etc. prevents the coating from sticking to itself when coated on ingredients, to the container, or from peeling off during frying. Patent Document 5 describes how adding edible fibers such as soybean fiber, bran, dry yeast, and apple fiber to a frying batter primarily composed of wheat flour allows moisture to escape during frying, preventing the coating from bursting. Patent Document 6 describes how a batter mix containing water-soluble dietary fiber such as guar gum, tara gum, and locust bean gum can produce high-quality fried foods that are less likely to burst. Patent Document 7 describes that a texture change inhibitor for fried foods, which contains water-swellable dietary fiber containing fats and oils as an active ingredient, can maintain the crispness of the batter and produce fried foods that retain the texture of freshly fried foods for a long period of time.

[0007] Japanese Patent Application Laid-Open No. 2016-174535 Japanese Patent Application Laid-Open No. 2006-230268 International Publication No. 2020 / 130018 Japanese Patent Application Laid-Open No. 3-151842 Japanese Patent Application Laid-Open No. 60-224459 Japanese Patent Application Laid-Open No. 5-007470 Japanese Patent Application Laid-Open No. 2019-149947

[0008] To provide a dusting mix for deep-frying, which can produce deep-fried food that maintains the juiciness of ingredients and good appearance even when exposed to a high-temperature environment by reheating after cooking or storing in a warmer.

[0009] The present inventors have found that by applying a dusting powder containing inulin, soybean fiber, and oil-processed starch to ingredients, then applying a coating material and frying the ingredients, it is possible to produce fried foods in which the coating is less likely to peel off even when exposed to high temperatures after cooking, and in which the ingredients are juicy and have a good texture.

[0010] Representative embodiments of the present invention provide the following: [1] A dusting mix for deep-fried foods containing inulin, soybean fiber, and oil- or fat-processed starch. [2] The dusting mix for deep-fried foods according to [1], wherein the inulin content is 0.5 to 30% by mass. [3] The dusting mix for deep-fried foods according to [1] or [2], wherein the soybean fiber content is 0.1 to 30% by mass. [4] The dusting mix for deep-fried foods according to any one of [1] to [3], wherein the oil- or fat-processed starch content is 40 to 98% by mass. [5] The dusting mix for deep-fried foods according to any one of [1] to [4], wherein the mix is ​​used to adhere the mix to ingredients before coating. [6] Use of a mix containing inulin, soybean fiber, and oil- or fat-processed starch as a dusting mix for deep-fried foods. [7] The use according to [6], wherein the inulin content in the mix is ​​0.5 to 30% by mass. [8] The use according to [6] or [7], wherein the content of the soybean fiber in the mix is ​​0.1 to 30% by mass. [9] The use according to any one of [6] to [8], wherein the content of the oil- or fat-processed starch in the mix is ​​40 to 98% by mass.

[10] The use according to any one of [6] to [9], wherein the dusting powder for deep-frying is used to adhere to ingredients before coating.

[11] Use of a mix containing inulin, soybean fiber, and oil- or fat-processed starch in the production of dusting powder for deep-frying.

[12] The use according to

[11] , wherein the content of the inulin in the mix is ​​0.5 to 30% by mass.

[13] The use according to

[11] or

[12] , wherein the content of the soybean fiber in the mix is ​​0.1 to 30% by mass.

[14] The use according to any one of

[11] to

[13] , wherein the content of the oil- or fat-processed starch in the mix is ​​40 to 98% by mass.

[15] The use according to any one of

[11] to

[14] , wherein the deep-frying dusting powder is used to attach to ingredients before coating.

[16] A method for producing deep-fried foods, comprising coating an ingredient to which the deep-frying dusting powder mix according to any one of [1] to [5] has been attached with a coating material, and then deep-frying the ingredient.

[0011] Deep fried foods obtained using the deep frying flour mix of the present invention can maintain the juicy and good texture of the ingredients with little peeling of the coating even when exposed to a high temperature environment by reheating after cooking or storing in a warmer.

[0012] The present invention provides a dusting mix for deep-fried foods. The dusting mix for deep-fried foods of the present invention (hereinafter also simply referred to as the mix of the present invention) is used as a dusting mix to be applied to ingredients before coating with a batter during the production of deep-fried foods. In other words, the mix of the present invention exerts a predetermined effect by being present between the ingredients and the batter.

[0013] The mix of the present invention contains inulin. Inulin is a fructose polymer with glucose attached to the terminal. The inulin used in the mix of the present invention preferably has a fructose degree of polymerization of 5 or more, more preferably a fructose degree of polymerization of 10 to 29. The inulin used in the mix of the present invention may be inulin extracted from inulin-containing plants such as chicory or Jerusalem artichoke, inulin produced by microorganisms, or inulin obtained by decomposing these to reduce the degree of fructose polymerization. For example, the inulin used in the mix of the present invention can be produced by the method described in Japanese Patent No. 4278691 or WO 03 / 027304. Alternatively, commercially available inulin may be used.

[0014] The content of inulin in the mix of the present invention is, for example, 0.3 to 35% by mass, preferably 0.5 to 30% by mass, more preferably 1 to 25% by mass, and even more preferably 5 to 20% by mass, based on the total mass of the mix. If the inulin content in the mix is ​​too high or too low, the juiciness of the ingredients in the resulting fried food may decrease.

[0015] The mix of the present invention further contains soybean fiber. For example, the soybean fiber used in the mix of the present invention may be obtained by drying soybean seeds, grinding them, and removing oil-soluble and water-soluble components. Alternatively, commercially available soybean fiber may be used.

[0016] The content of soybean fiber in the mix of the present invention is, for example, 0.05 to 35% by mass, preferably 0.1 to 30% by mass, more preferably 0.5 to 25% by mass, and even more preferably 2 to 18% by mass, based on the total mass of the mix. If the content of soybean fiber in the mix is ​​too high or too low, the juiciness of the ingredients in the resulting fried food may decrease.

[0017] The mix of the present invention further contains an oil- or fat-processed starch. Preferably, the oil- or fat-processed starch used in the mix of the present invention is an oil- or fat-processed starch prepared by mixing 100 parts by mass of raw starch with approximately 0.01 to 30 parts by mass, preferably 0.05 to 1 part by mass, of an edible oil or fat, and then appropriately drying the resulting mixture. If necessary, the mixture may be heat-treated before or after drying. Alternatively, commercially available oil- or fat-processed starch may be used. The type of raw starch for the oil- or fat-processed starch is not particularly limited, and examples include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as processed starches obtained by subjecting these to pregelatinization, etherification, esterification, crosslinking, oxidation, or the like. These raw starches may be used alone or in combination of two or more. The type of edible oil or fat to be mixed with the raw starch is not particularly limited, and examples include edible vegetable oils and animal oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, palm oil, perilla oil, beef tallow, lard, etc. These edible oils and fats can be used alone or in combination of two or more.

[0018] The content of the oil- or fat-processed starch in the mix of the present invention is, for example, 35 to 99% by mass, preferably 40 to 98% by mass, more preferably 45 to 93% by mass, and even more preferably 50 to 80% by mass, based on the total mass of the mix. By setting the content of the oil- or fat-processed starch in the mix to 40% by mass or more, peeling of the coating in deep-fried foods obtained using the mix can be more effectively prevented. Furthermore, by setting the content of the oil- or fat-processed starch in the mix to 98% by mass or less, the juiciness of the ingredients in the resulting deep-fried foods can be better maintained.

[0019] The mix of the present invention may further contain other ingredients as needed in addition to the inulin, soybean fiber, and oil-processed starch described above. Examples of such other ingredients include, but are not limited to, cereal flours such as wheat flour and rice flour; starches and processed starches other than oil-processed starch; sugars other than inulin; dietary fiber other than soybean fiber; proteins such as eggs and wheat protein; gelling agents, thickeners; seasonings such as salt and amino acids; spices; flavorings; powdered oils and fats. The mix of the present invention can contain any one or a combination of two or more of such other ingredients depending on the desired characteristics of the fried food. The content of such other ingredients in the mix of the present invention can be adjusted appropriately depending on the desired characteristics of the fried food, but is, for example, 64% by mass or less, preferably 59% by mass or less, more preferably 53% by mass or less, and even more preferably 40% by mass or less of the total mass of the mix. The mix of the present invention can be prepared by mixing the inulin, soybean fiber, oil-processed starch, and other ingredients as needed. The mix of the present invention is a powder composition containing the above-mentioned components.

[0020] The mix of the present invention can be used in the same way as conventional flour for deep-frying. Typically, in the production of deep-fried foods, the mix of the present invention can be directly applied to the surface of the ingredients. The procedure for applying the mix of the present invention to the ingredients is not particularly limited, but preferably includes an operation of applying the mix by sprinkling it on the ingredients or an operation of applying it by kneading it. The "sprinkling" or "kneading" operation encompasses all operations that can directly apply the mix of the present invention to the surface of the ingredients. Specifically, examples of the "sprinkling" operation include an operation of sprinkling the mix from above the ingredients, an operation of putting the mix and the ingredients into a sealable bag and shaking the bag with the opening closed, an operation of spreading the mix on a plate or the like and rolling the ingredients on the mix, etc. Examples of the "kneading" operation include an operation of adding the mix of the present invention to the ingredients and mixing the ingredients with the mix, etc.

[0021] The ingredients are not particularly limited, and examples thereof include meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, and horse mackerel; and various food ingredients such as vegetables. From the viewpoint of preventing the coating from peeling off, the mix of the present invention is preferably used for meats, seafood, and other ingredients that tend to shrink when heated. If necessary, the ingredients may be seasoned before the mix of the present invention is applied.

[0022] The desired fried food can be obtained by further coating the ingredients coated with the mix of the present invention with a coating material and frying the ingredients in a conventional manner. Therefore, the present invention also provides a method for producing fried food, which comprises coating the ingredients coated with the mix of the present invention with a coating material and then frying the ingredients in a conventional manner. The procedure for producing fried food in the method of the present invention can be carried out in accordance with the procedure for producing ordinary fried food, except that the mix of the present invention is used as a dusting powder. The type of coating material used in the method of the present invention is not particularly limited, and may be a powdered coating material (blender) or a liquid coating material (batter). Examples of blenders include, but are not limited to, bread crumbs, fried chicken flour, grain flour, starch flour, etc. Examples of batters include, but are not limited to, egg liquid, batter for tempura or breaded fries, batter for fried chicken, etc.

[0023] For example, when tempura is produced according to the method for producing fried foods of the present invention, the mix of the present invention is directly applied to the surface of the ingredient, and then batter is applied to the ingredient with the mix of the present invention applied thereto, and the resulting product is deep-fried. Also, for example, when breaded fries are produced according to the method of the present invention, the mix of the present invention is directly applied to the surface of the ingredient, and then egg liquid or batter is applied to the ingredient with the mix of the present invention applied thereto, and then breadcrumbs are applied thereto, and the resulting product is deep-fried. In the method for producing fried foods of the present invention, the means for deep-frying include deep-frying in a large amount of oil and pan-frying in a small amount of oil, and are not particularly limited.

[0024] The produced fried food is suitable as a fried food to be reheated or kept warm in a warmer or the like, since the coating does not easily peel off even when exposed to a high temperature environment after cooking and the ingredients can maintain a juicy texture.

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0026] (Production Example 1, Comparative Examples 1 to 7) The following raw materials were mixed in the proportions shown in Table 1 below to prepare dusting mixes for deep-fried foods. Inulin (Fuji FF: manufactured by Fuji Nippon Seito Co., Ltd., fructose polymerization degree 5 to 29) Soybean fiber (Fiber Soy SA: manufactured by The Solae company) Wheat fiber: powdered wheat fiber (Vitacel WF200: manufactured by Rettenmeyer) Microcrystalline cellulose: powdered cellulose (Vitacel L600 / 30: manufactured by Rettenmeyer) Oil-processed starch (Nissoku Batter Starch IP (#0): manufactured by Nippon Shokuhin Kako Co., Ltd., oil content 0.2 parts by mass or less per 100 parts by mass of starch) Wheat flour (soft flour: manufactured by Nisshin Foods)

[0027] (Test Example 1) Chicken thighs were cut into pieces weighing 25 g each and seasoned to form fillings. 2 g of each of the dusting mixes prepared above (8% by mass relative to the filling) was sprinkled onto the fillings to adhere. Separately, a batter was prepared by mixing 100 parts by mass of a 2:1 mixture of potato starch and soft flour with 100 parts by mass of water. 10 g of this batter per piece was applied to the surface of the fillings to which the dusting flour had been applied. The batter-adhered fillings were deep-fried in oil heated to 175°C for 4 minutes to produce fried chicken. After allowing the fried chicken to cool, it was stored in a hot oven set to 65°C. After 5 hours, the coating adhesion and texture of the fillings were evaluated. Evaluations were scored by 10 expert panelists according to the following evaluation criteria, and the average scores of the 10 panelists were calculated. The results are shown in Table 1.

[0028] <Evaluation criteria> (Batter adhesion) 5 points: No floating or peeling of the batter at all, very good. 4 points: There are some areas where the batter is slightly floating, but no peeling, good. 3 points: Some parts of the batter are floating and some parts come off when touched, but there is no problem in practical use. 2 points: Some parts of the batter are peeling, poor. 1 point: Many parts of the batter are peeling, very poor. (Texture of ingredients) 5 points: The ingredients are very juicy, very good. 4 points: The ingredients are juicy, good. 3 points: The ingredients are moist, there is no problem in practical use. 2 points: The ingredients are dry, poor. 1 point: There are some parts where the ingredients are dry and hard, very poor.

[0029]

[0030] (Reference Example) As a reference example, fried chicken was produced by switching the mix used for the dusting flour and the mix used for the batter. Specifically, 100 parts by mass of a mixed flour of potato starch and soft flour in a mass ratio of 2:1 was used as the dusting flour, and 2 g of the mixture was sprinkled onto each 25 g chicken thigh. Then, 100 parts by mass of the mix of Production Example 1 and 100 parts by mass of water were mixed to prepare a batter. 10 g of the batter was applied to each chicken thigh, and the chicken was deep-fried to produce fried chicken. This was evaluated in the same manner as in Test Example 1, and the average evaluation scores for the coating adhesion and the texture of the ingredients were 2.7 and 2.4 points, respectively.

[0031] (Test Example 2) Fried chicken was produced in the same manner as in Test Example 1, except that the formulation of the dusting mix was changed as shown in Tables 2 to 4, and the adhesion of the batter and the texture of the ingredients were evaluated. The results are shown in Tables 2 to 4.

[0032]

[0033]

[0034]

Claims

DEPCT6821 / 11 / 25671. Dusting powder mix for fried foods containing inulin, soybean fiber, and starch processed with oil and fat.

2. Dusting powder mix for fried foods according to claim 1 in which the inulin content is between 0.5 and 30% by mass.

3. Dusting powder mix for fried foods according to claim 1 in which the soybean fiber content is between 0.1 and 30% by mass.

4. Dusting powder mix for fried foods according to claim 1 in which the amount of starch processed with oil and fat is between 0.1 and 30% by mass. Oil and fat content is 40 to 98% by mass.

5. The powdered seasoning mixture for fried food according to claim 1, which is to be adhered to the food mixture before the coating material is adhered to the food mixture.

6. The method for producing fried food, a method that involves the adhesion of the coating material to the food mixture to which any of the powdered seasoning mixtures for fried food according to claims 1 to 5 have been adhered, and then deep-frying of the food mixture to which the coating material has been adhered;