Frying batter material for fried food and production method therefor

Abstract

The present invention addresses the problem of providing a frying batter material for a fried food, the frying batter material being capable of producing a fried food having a favorable food texture of a frying coating. This frying batter material for a fried food comprises an extrusion-molded article of a mixture of a powder raw material and a liquid raw material. The powder raw material contains 30-65 mass% of corn-derived cereal flour, 35-70 mass% of swelling-inhibiting cereal flour, and an emulsifier. The swelling-inhibiting cereal flour is preferably phosphoric acid crosslinked cereal flour or indigestible cereal flour. The extrusion-molded article may be an extrusion-molded article obtained by an extruder.

Description

Coating material for fried foods and method for producing the same

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

[0002] Fried foods are generally produced by applying a coating material to the surface of ingredients and frying them in oil, and the coating made from the fried coating material adheres to the surface of the ingredients. One of the key factors in the deliciousness of fried foods is that the coating has a crispy and crunchy texture, i.e., the coating is crispy.

[0003] Fried foods have a problem of deterioration of the texture of the coating over time. That is, if a fried food is not eaten immediately after production but is eaten after storage for a certain period of time, moisture transfer from the ingredients to the coating during the storage period causes the coating to soften, resulting in a loss of the crispness that was present immediately after production. This problem is particularly serious when fried foods are stored in a refrigerator or freezer and then left at room temperature or heated in a heating cooker such as a microwave oven to make them ready to eat.

[0004] Patent Document 1 describes a coating material for fried foods that can solve the problem of deterioration of the texture of the coating over time, which is made from an extrusion molded product of coating raw materials including cereal flour, starch, and sugars. In the examples described in Patent Document 1, weak flour (manufactured by Nisshin Flour Milling Inc., trade name "Violet") is used as the cereal flour, and processed tapioca starch (manufactured by Nihon Shokuhin Kako Co., Ltd., trade name "Neobis (trade name) T-100") is used as the starch.

[0005] Patent Document 2 describes a breading flour as a coating material for fried foods that can solve the problem of deterioration in the texture of the coating over time, which contains 75 to 100 mass% of starch containing a specific amount of low-molecular-weight starch having an amylose content and a peak molecular weight within a specific range, and has a content of starch that passes through a 0.1 mm mesh sieve of 20 to 100 mass%. In the examples described in Patent Document 2, a mixture containing cornstarch and acid-treated high-amylose cornstarch is heated and pressurized using a twin-screw extruder to obtain a gelatinized product, and the gelatinized product is then pulverized to produce the breading flour.

[0006] JP 2021-158987 A U.S. Patent Application Publication No. 2019 / 0133156

[0007] An object of the present invention is to provide a coating material for fried foods that allows the production of fried foods with a coating that has a good texture.

[0008] The present invention provides a coating material for fried foods, which comprises an extrusion molded product of a mixture of powdered ingredients and liquid ingredients, wherein the powdered ingredients contain 30 to 65% by mass of corn-derived flour, 35 to 60% by mass of swelling-inhibiting flour, and an emulsifier.

[0009] The present invention also provides a method for producing a coating material for fried foods, comprising the steps of feeding powdered raw materials and liquid raw materials into an extruder, heating the materials, and extruding them from an outlet of the extruder, drying the extrudate extruded from the outlet, and pulverizing the dried extrudate, wherein the powdered raw materials comprise 30 to 65% by mass of corn-derived flour, 35 to 70% by mass of swelling-inhibiting flour, and an emulsifier.

[0010] The coating material of the present invention comprises an extrusion molded product of a mixture of powdered ingredients and liquid ingredients. As used herein, "powdered ingredients" refers to powdered ingredients that are in a powdery, granular, or other powder form at room temperature and normal pressure. As used herein, "liquid ingredients" refers to ingredients that have liquid fluidity at room temperature and normal pressure. As used herein, "room temperature and normal pressure" refers to the ambient temperature and pressure in the environment in which the coating material of the present invention or foods using the same are typically produced and used (consumed), typically an environment with an ambient temperature of 25°C and a pressure of 1 atmosphere.

[0011] As used herein, the term "extrusion-molded product" refers to a product obtained by extrusion molding. The term "extrusion molding" refers to a method in which a material to be processed is placed inside an extrusion device, and a predetermined pressure is applied to the material to be extruded out through extrusion holes. The material is extruded out of the extrusion device to become an extrusion-molded product. The inside of the extrusion device may be a reduced-pressure environment lower than atmospheric pressure, or may be at an atmospheric pressure. When the inside of the extrusion device is a reduced-pressure environment, the extrusion-molded product extruded from the extrusion device into an ordinary pressure environment may expand to become a puffed product, depending on the operating conditions of the extrusion device. The coating material of the present invention may be a puffed product.

[0012] The extrusion device can be any known extrusion device that can be used in food production. A preferred example of the extrusion device is an extruder. That is, the coating material (extrusion molded product) of the present invention can be an extrusion molded product produced by an extruder.

[0013] An extruder is a type of food processing equipment that is configured to convey a powder or paste-like material inside, knead, pressurize, heat, and other processes on the material, and then extrude it to the outside. An extruder typically includes a hollow cylindrical barrel having an internal flow path for the material, a screw disposed in the flow path and driven to rotate by a drive source such as a motor, and a feeder that supplies the material to the flow path. A heating means such as a cartridge heater is attached around the barrel, allowing the interior of the barrel to be heated by the heating means. In an extruder configured as described above, the material is fed into the barrel by the feeder and then conveyed by the screw toward the tip of the barrel (the end of the barrel downstream in the direction of conveyance of the material). During conveyance within the barrel, the material is kneaded and heated, and finally extruded from the extruder outlet into a normal pressure environment to become an extrudate.

[0014] The "extruder outlet" differs depending on whether the extruder is equipped with a die. A die is a component that constitutes the downstream side of the extruder in the conveying direction of the material to be treated, and is connected to the tip of the barrel. It has an inlet opening into which the material to be treated that has passed through the barrel is introduced, an outlet opening from which the material to be treated is extruded, and a flow path connecting both openings. The die may be a cooling die that can cool the material to be treated while being conveyed through the flow path of the die. When a die is connected to the tip of the barrel, the extruder outlet is the outlet opening of the die. On the other hand, when a die is not connected to the tip of the barrel, the extruder outlet is the opening at the tip of the barrel (the open end of the flow path of the barrel that is downstream in the conveying direction of the material to be treated).

[0015] There are various types of extruders, including single-screw extruders having one screw disposed in a barrel, twin-screw extruders having two such screws, and multi-screw extruders having three or more such screws. Any of these may be used in the present invention, but twin-screw extruders are preferred from the viewpoints of realizing the desired effects of the present invention and improving the efficiency of the manufacturing process.

[0016] The coating material of the present invention is typically a pulverized product of the extrusion molded product extruded from the extrusion device. The pulverization of the extrusion molded product can be carried out according to a conventional method. If necessary, the extrusion molded product extruded from the extrusion device may be dried by heating or the like, and then pulverized. Furthermore, the pulverized product can be sieved according to a conventional method to obtain a coating material of the desired particle size.

[0017] The powder ingredients include corn-derived flours and swelling-controlled flours. One of the roles of the corn-derived flours and swelling-controlled flours in the coating material of the present invention is to impart crispness to the coating of fried foods produced using the coating material. Both corn-derived flours and swelling-controlled flours are cereal flours. As used herein, "flours" refers to grain-derived substances that are powdery at room temperature and normal pressure, and includes cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently present in cereal flour or whole grain flour.

[0018] As used herein, "corn-derived flour" refers to flours derived from corn. Examples of corn-derived flours that can be used in the present invention include flours such as corn grits, corn meal, and corn flour; and starches such as corn starch. In the present invention, one type of corn-derived flour can be used alone, or two or more types can be used in combination. Among these corn-derived flours, corn starch is particularly preferred because it is easily expanded and can impart a crispy texture to the coating of fried foods.

[0019] As used herein, "swell-controlled flour" refers to flour (flour or starch) that is inhibited from swelling when heated. Fried foods made using a coating material containing swelling-controlled flour are less likely to experience deterioration in the texture of the coating over time, and even if moisture transfer occurs from the ingredients to the coating during storage, the coating remains crisp and the crispness seen immediately after production is easily maintained. Specific examples of swelling-controlled flours include phosphate-crosslinked flours and resistant flours. In the present invention, one type of swelling-controlled flour can be used alone, or two or more types can be used in combination.

[0020] The phosphate-crosslinked flours (swelling-inhibited flours) are a type of processed flour obtained by phosphate crosslinking raw flours. The raw flours can be any food-usable flours, without any particular limitations, including raw flours such as wheat flour, rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour; and raw starches derived from the raw flours (wheat starch, rice starch, corn starch, potato starch, tapioca starch, etc.). The phosphate crosslinking of raw flours can be carried out according to conventional methods.

[0021] The resistant flours (swelling-controlled flours) are cereal flours (cereal flours or starches) that have a digestibility function, i.e., that are resistant to digestive enzymes and are difficult to digest and absorb in the digestive tract of healthy individuals. Among the resistant flours, resistant starch is preferred because it does not swell easily even when heated and is excellent in preventing deterioration of the texture of the coating over time.

[0022] Resistant starches are generally classified into four types, RS1 to RS4, as follows. In the present invention, any of RS1 to RS4 can be used as swelling-controlled flours. RS1 is a type of resistant starch that is easily digested by itself but is physically protected by an outer skin or the like, making it resistant to digestion by digestive enzymes and therefore resistant to digestion. It is mainly found in whole grain flour, seeds, legumes, etc. RS2 is an unprocessed resistant starch (raw starch) that is resistant to digestion due to the special crystalline structure of the starch granules; examples of such starch include potato starch and unripe banana starch. High-amylose starch also contains a large amount of linear amylose and is classified as RS2. High-amylose starch here refers to starch with an amylose content of 50% by mass or more. RS3 is a resistant starch that exhibits resistance to digestion due to starch retrogradation, which changes the structure to one that is less susceptible to the action of digestive enzymes, and can be exemplified by retrograded starch (beta-starch) obtained by heating to gelatinize (gelatinize) the starch and then cooling it. RS4 is a resistant starch that exhibits resistance to digestion due to being highly chemically modified, and can be exemplified by starch that has been subjected to a strong cross-linking treatment, or etherified and / or esterified starch. Phosphate-cross-linked starch, which is a type of phosphate-cross-linked cereal flour, can be resistant starch (RS4).

[0023] Examples of commercially available products that can be used as swelling-inhibited grain flour include the following.・Product name "Pine Bake CC" (manufactured by Matsutani Chemical Industry Co., Ltd., phosphate cross-linked tapioca starch) ・Product name "Tsuru" (manufactured by KMC Corporation, phosphate cross-linked potato starch) ・Product name "MIDSOL1" (manufactured by MGPINGREDIENTS, phosphate cross-linked wheat starch) ・Product name "HI-MAIZE 260" (manufactured by Ingredion Japan, high amylose corn starch) ・Product name "NOVELOSE 8490" (manufactured by Ingredion Japan, resistant starch (USA)) ・Product name "NOVELOSE 3490" (manufactured by Ingredion Japan, resistant starch (tapioca)) ・Product name "VERSAFIBE 1490" (manufactured by Ingredion Japan, resistant starch (potato)) ・Product name "Pine Starch RT" (manufactured by Matsutani Chemical Industry Co., Ltd., resistant tapioca starch) - Product name: "Nutrastar RA-900" (resistant pea starch, manufactured by Sanwa Starch Co., Ltd.)

[0024] The content of corn-derived flour in the powdered raw material is 30 to 65% by mass, preferably 35 to 55% by mass, and more preferably 40 to 55% by mass, relative to the total mass of the powdered raw material. The content of swelling-inhibiting flour in the powdered raw material is 35 to 70% by mass, preferably 35 to 60% by mass, and more preferably 40 to 55% by mass, relative to the total mass of the powdered raw material. If the contents of corn-derived flour and swelling-inhibiting flour in the powdered raw material are outside the respective ranges, a coating material with a good texture may not be obtained.

[0025] The powder ingredients contain an emulsifier, which has the function of suppressing starch swelling when heated. The starch swelling suppression function of such emulsifiers is presumably due to the hydrophobic groups of the emulsifier penetrating into the hydrophobic region in the helix structure of the sugar chains of the starch, forming hydrophobic bonds. By using an emulsifier together with swelling-suppressing cereal flour as the powder ingredients of the coating material, starch swelling when heated is effectively suppressed, and deterioration of the texture (crispyness) of the coating of fried foods over time is effectively prevented.

[0026] The emulsifier may be any that can be used in foods without particular limitation, and examples thereof include glycerin fatty acid esters such as monoglycerides, acetate monoglycerides, citrate monoglycerides, diacetyltartaric acid monoglycerides, lactate monoglycerides, succinate monoglycerides, diglycerin fatty acid esters, and polyglycerin fatty acid esters; propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters (sugar esters), lecithin, and enzymatically hydrolyzed lecithin, and these may be used alone or in combination of two or more. Among emulsifiers, monoglycerides are particularly preferred.

[0027] The content of the emulsifier in the powder raw material is preferably 0.5 to 3.0% by mass, and more preferably 1.0 to 3.0% by mass, relative to the total mass of the powder raw material. If the content of the emulsifier is too low, the significance of using the emulsifier (such as improving texture) is diminished, while if the content of the emulsifier is too high, the starch swelling inhibitory function of the emulsifier described above will act excessively, potentially making the texture of the coating of fried foods too hard and impairing the crispness.

[0028] The powdered raw material may contain ingredients other than corn-derived flours, swelling-inhibited flours, and emulsifiers. These ingredients can be any ingredients conventionally used in the production of coating materials, without particular limitation. Examples include flours other than corn-derived flours and swelling-inhibited flours, edible oils and fats (shortening, butter, etc.), sugars (sugar, glucose, isomerized corn syrup, lactose, etc.), salt, pH adjusters (adipic acid, sodium acetate, glacial acetic acid, etc.), enzymes, oxidizing agents, colorants, and leavening agents. These ingredients can be used alone or in combination of two or more. To ensure the desired effects of the present invention, the amount of these other flours is preferably as small as possible; specifically, it is preferably 5.0% by mass or less of the total mass of the powdered raw material, and most preferably zero.

[0029] The coating material for fried foods described in Patent Document 1 aims to solve the problem of deterioration of the coating texture over time, and to that end, contains sugars as an essential ingredient. In contrast, the coating material of the present invention has the aforementioned composition and therefore solves the problem without containing sugars. Using sugars as an ingredient in an extrusion-molded product inhibits the expansion of the extrusion-molded product during extrusion, making the extrusion-molded product relatively hard. Therefore, fried foods produced using a coating material made of an extrusion-molded product containing sugars tend to have an excessively hard coating that lacks crispness. Furthermore, the inclusion of sugars in the coating material may result in the coating material being colored an undesirable color. The coating material of the present invention can improve the texture (crispyness) of the coating of fried foods while preventing the disadvantages caused by the use of sugars.

[0030] The coating material of the present invention can be produced by a known extrusion molding method. One preferred embodiment of the method for producing the coating material of the present invention includes the steps of feeding powdered raw materials and liquid raw materials into an extruder and extruding them from the outlet of the extruder while heating, drying the extrudate extruded from the outlet, and pulverizing the dried extrudate (hereinafter also referred to as "Production Method A").

[0031] The powder ingredients are as described above. Examples of liquid ingredients include water, oil, seasonings, egg liquid (whole eggs, egg whites, egg yolks), and milk, and these can be used alone or in combination of two or more. The amount of liquid ingredient used is not particularly limited, but is generally about 3.0 to 20.0 parts by mass per 100 parts by mass of powder ingredients. When calculating the amount of liquid ingredient used, the water content of the whole eggs used as liquid ingredients is assumed to be 76% by mass, and the water content of the milk used as liquid ingredients is assumed to be 88% by mass.

[0032] From the viewpoint of ensuring the desired effects of the present invention, it is preferable to set the operating conditions of the extruder in Production Method A as follows: The extruder outlet temperature is preferably 80 to 120°C, more preferably 90 to 100°C. The extruder outlet pressure is preferably 2.0 to 10.0 MPa, more preferably 4.0 to 10.0 MPa. In this specification, "extruder outlet pressure" refers to gauge pressure. The extruder screw rotation speed is preferably 150 to 300 rpm, more preferably 200 to 300 rpm.

[0033] The "extruder outlet temperature" refers to the temperature of the components at or near the extruder outlet, or the ambient temperature. As mentioned above, the "extruder outlet" differs depending on whether the extruder has a die. If the extruder has a die, it refers to the "die outlet opening." If the extruder does not have a die, it refers to the "opening at the tip of the barrel." The "vicinity of the extruder outlet" may be, for example, a portion within one-third of the extruder's total length upstream from the extruder outlet (the die outlet opening or the opening at the tip of the barrel) in the conveying direction of the material to be processed. The "temperature of the components" refers to the temperature of the components defining the extruder outlet or its vicinity, and may be, for example, the temperature of the wall defining the die or barrel flow path. The "ambient temperature" refers to the ambient temperature at or near the extruder outlet or in the flow path near the extruder outlet. The "extruder outlet pressure" refers to the pressure at or near the extruder outlet. The "twin-screw extruder outlet or its vicinity" is as described above. The extruder outlet pressure is measured using a pressure gauge installed at or near the extruder outlet.

[0034] From the viewpoint of more reliably achieving the desired effects of the present invention, in Manufacturing Method A, the extrusion molded product extruded from the extruder outlet is preferably an expanded product. The expansion ratio of the extrusion molded product is preferably 200 to 250%, more preferably 210 to 240%. The expansion ratio is calculated using the following formula: Expansion ratio (%) = (maximum diameter length of expanded product extruded from the extruder outlet in the direction perpendicular to extrusion / maximum diameter length of the outlet in the direction perpendicular to extrusion) × 100. In the formula, the "direction perpendicular to extrusion" refers to the direction perpendicular to the extrusion direction of the expanded product. In the formula, the "maximum diameter length of the outlet in the direction perpendicular to extrusion" refers to the diameter, for example, when the outlet is circular. In the formula, when the extruder has multiple outlets, the "extruder outlet" refers to one of the multiple outlets. In the case where the extruder has multiple outlets, it is preferable that the expansion ratio of each of the multiple outlets be within the above-mentioned preferred range. The expansion rate of the extrusion molded product can be adjusted by appropriately adjusting the composition of the powder raw material, the amount of the liquid raw material used, the operating conditions of the extruder (exit temperature, outlet pressure, etc.), and the like.

[0035] In Process A, the step of drying the extrudate (drying step) and the step of pulverizing the dried extrudate (pulverizing step) can each be carried out according to a conventional method. The drying step can be carried out using a known drying method such as air drying or heat drying. The pulverizing step can be carried out using a known pulverizing means such as a pin mill or a roll mill.

[0036] From the viewpoint of further improving texture, the coating material of the present invention preferably has a particle size within a specific range; specifically, it is preferable that the coating material pass through a sieve with a mesh size of 5.60 mm, but not pass through a sieve with a mesh size of 0.71 mm. The "sieve with a mesh size of 5.60 mm" refers to a sieve with a mesh size of 3.5 mesh, and the "sieve with a mesh size of 0.71 mm" refers to a sieve with a mesh size of 22 mesh. In this specification, "mesh" conforms to JIS Z 8801-1, the JIS test sieve standard. The phrase "pass through a sieve with a mesh size of 5.60 mm, but not pass through a sieve with a mesh size of 0.71 mm" means that the maximum mesh size of a sieve that can pass through (hereinafter also referred to as the "maximum mesh size for passing through a sieve") is 5.60 mm, and the maximum mesh size of a sieve that cannot pass through (hereinafter also referred to as the "maximum mesh size for non-passing through a sieve") is 0.71 mm. There is a concern that large-sized coating materials that do not pass through a 5.60 mm mesh sieve may cause the appearance of fried foods produced using them to differ from that of typical fried foods, which may be unnatural to consumers. For example, fried foods produced using large-sized spherical coating materials may have numerous large spherical coating particles attached to the surface of the ingredients, giving them an appearance similar to the snack ``iwaokoshi,'' which may give the impression to viewers that the food is not fried. Furthermore, there is a concern that small-sized coating materials that pass through a 0.71 mm mesh sieve may have a poor ability to maintain the crispness of the coating of fried foods. The particle size of the coating material can be adjusted by appropriately adjusting the grinding conditions when grinding the extrudate to produce the coating material.

[0037] From the viewpoint of further improving texture, the coating material of the present invention preferably has a specific gravity of 0.130 to 0.230 (=specific volume 4.35 to 7.69 ml / g), particularly 0.150 to 0.200 g / cc. The specific gravity of the coating material can be adjusted by appropriately adjusting the amount of liquid ingredients used, the type and amount of corn-derived flour used, the extruder conditions, etc. The specific gravity of the coating material is measured by the following method.

[0038] <Method for Measuring the Specific Gravity of a Coating Material> Prepare a 100 cc container (e.g., a cylindrical container with an open top) with an opening at the top. The coating material to be measured is deposited inside the container through the opening at the top without pressure, and then the coating material protruding from the opening at the top is leveled off to complete the coating material filling process. The container thus filled with the coating material is measured, and the measured value is divided by 100 to obtain the specific gravity of the coating material.

[0039] The moisture content of the coating material of the present invention is preferably 8 to 15% by mass from the viewpoint of improving storage stability and texture. In this specification, "moisture content of the coating material" refers to the moisture content measured by the bone dry method, specifically, by heating the coating material to be measured under conditions that result in a product temperature of 130°C, and calculating the moisture content as the ratio of the mass at which the coating material reaches constant weight to the mass before heating.

[0040] The coating material of the present invention is for use in fried foods. In this specification, "fried food" refers to a food product produced by deep-frying, which contains ingredients such as meat, seafood, crustaceans, vegetables, root vegetables, etc., and a coating that covers the ingredients. Fried foods can be produced using the coating material of the present invention in a conventional manner. Fried foods produced using the coating material of the present invention have a crispy coating that is very good. Specific examples of fried foods include pork cutlets, croquettes, minced meat cutlets, and fried chicken.

[0041] The aspects of the present invention are as follows, for example. <1> A coating material for fried foods comprising an extrusion molded product of a mixture of powdered ingredients and liquid ingredients, wherein the powdered ingredients contain 30 to 65% by mass of corn-derived flour, 35 to 70% by mass of swelling-inhibited flour, and an emulsifier. <2> The coating material for fried foods according to <1> above, wherein the swelling-inhibited flour is phosphate-crosslinked flour or resistant flour. <3> The coating material for fried foods according to <1> or <2> above, which passes through a sieve with a mesh size of 5.60 mm but does not pass through a sieve with a mesh size of 0.71 mm, and has a specific gravity of 0.130 to 0.230 g / cc. <4> The coating material for fried foods according to any one of <1> to <3> above, wherein the extrusion molded product is extruded using an extruder. <5> A method for producing a coating material for fried foods, comprising the steps of feeding powdered raw materials and liquid raw materials into an extruder, heating the materials, and extruding them from an outlet of the extruder, drying the extrudate extruded from the outlet, and pulverizing the dried extrudate, wherein the powdered raw materials comprise 30 to 65% by mass of corn-derived flour, 35 to 60% by mass of swelling-inhibiting flour, and an emulsifier.

[0042] 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.

[0043] Examples 1 to 20, Comparative Examples 1 to 8: Production of Coating Materials First, the powder ingredients (main cereal flours, minor cereal flours, and emulsifier) ​​shown in Tables 1 to 4 below and water as the liquid ingredient were used as ingredients. These ingredients were subjected to a heat and pressure treatment using a twin-screw extruder (EA-20, manufactured by Suehiro EPM Co., Ltd.) to produce extrusion-molded puffed products. Here, "main cereal flours" refers to the cereal flours that form the main component of the coating material and have a particularly significant impact on the quality of the coating material, while "minor cereal flours" refers to cereal flours other than the main cereal flours. The twin-screw extruder used had a die connected to the tip of the barrel, and the outlet of the twin-screw extruder was the outlet opening of the die. Next, the produced extrusion-molded products were dried by heating in a flat oven at 160°C for 15 to 30 minutes, and the moisture content was adjusted to 5% by mass or less. The dried extrusions were then pulverized and sieved to adjust the particle size so that the maximum sieve-passing mesh size and the maximum non-sieve-passing mesh size were the values ​​shown in Tables 1 to 4, thereby obtaining the desired coating material.

[0044] The operating conditions of the twin-screw extruder were as follows: Extruder outlet temperature: 100°C Extruder outlet pressure: 2.0 to 10.0 MPa Extruder screw rotation speed: 250 rpm

[0045] Details of the raw materials used in producing the coating material are as follows: Corn starch (corn-derived flour): "Corn Starch Y" manufactured by Sanwa Starch Industry Co., Ltd. Corn flour (corn-derived flour): "Corn Flour Yellow No. 7K" manufactured by Sunny Maize Co., Ltd. Corn grits (corn-derived flour): "Corn Grits Yellow No. 4M" manufactured by Sunny Maize Co., Ltd. Durum wheat flour (non-corn-derived flour): "Duelio" manufactured by Nisshin Flour Milling Co., Ltd. Strong flour (non-corn-derived flour): "Million" manufactured by Nisshin Flour Milling Co., Ltd. Phosphate cross-linked tapioca starch (swelling-retarded flour): "Pine Bake CC" manufactured by Matsutani Chemical Industry Co., Ltd. Phosphate cross-linked potato starch (swelling-retarded flour): "Tsuru" manufactured by KMC Corporation Phosphate cross-linked wheat starch (swelling-retarded flour): "MI DSOL1" manufactured by MGPINGREDIENTS High amylose cornstarch (swelling-restricted flour): "HI-MAIZE 260" manufactured by Ingredion Japan Resistant starch (rice) (swelling-restricted flour): "NOVELOSE 8490" manufactured by Ingredion Japan Resistant starch (tapioca) (swelling-restricted flour): "NOVELOSE 3490" manufactured by Ingredion Japan Resistant starch (potato) (swelling-restricted flour): "VERSAFIBE 1490" manufactured by Ingredion Japan Resistant tapioca starch (swelling-restricted flour): "Pine Starch RT" manufactured by Matsutani Chemical Industry Co., Ltd. Resistant pea starch (swelling-restricted flour): "Neutrastar RA-900" manufactured by Sanwa Starch Industry Co., Ltd. Pregelatinized wheat flour (non-swelling-restricted flour): "Alpha Flower P" manufactured by Nisshin Flour Milling Inc. Pregelatinized cornstarch (non-swelling controlled flour): "Corn Alpha Y" manufactured by Sanwa Starch Co., Ltd. Oxidized cornstarch (non-swelling controlled flour): "Stabilose BM-N" manufactured by Matsutani Chemical Industry Co., Ltd. Acid-treated tapioca starch (non-swelling controlled flour): "Matsutani Sakura 2" manufactured by Matsutani Chemical Industry Co., Ltd. Emulsifier: monoglyceride, "Excel S-95 Powder" manufactured by Kao Corporation

[0046] (Method for Producing Pork Cutlets) Pork cutlets, a type of fried food, were produced using the coating materials of the Examples and Comparative Examples. Specifically, pork tenderloin as the filling and a marinade solution (salt water with a salt concentration of 1% by mass) equivalent to 5% by mass of the pork tenderloin were placed in a plastic bag, and the plastic bag was then vacuum-packed. The contents of the plastic bag were then subjected to a tumbling process of shaking for 45 minutes. Separately, a batter was prepared by mixing 100 parts by mass of a commercially available batter mix ("63-01" manufactured by Nisshin Flour Milling Co., Ltd.) with 300 parts by mass of ice water. An appropriate amount of commercially available dusting powder ("22-02T Kai" manufactured by Nisshin Flour Milling Co., Ltd.) was sprinkled over the entire surface of the tumbling-treated filling, and the batter was then applied to the entire surface of the filling. Next, the coating material to be evaluated was immersed in the batter, and the batter-adhered coating material was spread on the bottom of a tray-shaped container. The ingredients were then brought into contact with the spread coating material, so that the coating material adhered to the entire surface of the ingredients. The ingredients with the coating material thus adhered were deep-fried for 4 minutes in edible oil heated to 175°C to produce pork cutlets. Immediately after production, the pork cutlets were left to stand in an environment at room temperature for 30 minutes, then packaged in a plastic bag and stored in a refrigerator at an internal temperature of 4°C for 1 day.

[0047] [Evaluation test] The pork cutlets stored in the refrigerator for 1 day were left to stand in an environment with room temperature for 30 minutes, and then evaluated by a panel of experts. The results (arithmetic mean values ​​of the evaluation scores of 10 expert panels) are shown in Tables 1 to 4 below.

[0048] <Evaluation criteria for texture> 5 points: The batter was very crisp, very good. 4 points: The batter was very crisp, good. 3 points: The batter was crisp, acceptable level. 2 points: The batter was slightly soft, and only a slight crispness was noticeable, poor. 1 point: The batter was soft, and no crispness was noticeable at all, very poor. The texture score of "5 points" corresponds to the texture (crispyness) of the batter of a pork cutlet (hereinafter referred to as "control pork cutlet") produced in the same manner as described above (pork cutlet production method) except that commercially available fresh breadcrumbs ("Specialty store grade fresh breadcrumbs" manufactured by Frystar Co., Ltd.) were used as the batter, and the cutlet was allowed to stand for 1 hour in an ambient temperature environment after production. Furthermore, the texture score of "1 point" corresponds to the texture (crispyness) of the coating of the control pork cutlet when the control pork cutlet is left to stand for two days in an environment with an ambient temperature of 4°C after production.

[0049]

[0050]

[0051]

[0052] As shown in Tables 1 to 3, in the Examples, the content of corn-derived flour in the powdered raw material was in the range of 30 to 65% by mass, and the content of swelling-inhibiting flour in the powdered raw material was in the range of 35 to 70% by mass, and therefore the fried foods had a superior texture compared to the Comparative Examples that did not meet these requirements. In Comparative Examples 1 and 2, the content of corn-derived flour in the powdered raw material was zero, and in Comparative Examples 3 to 6, the content of swelling-inhibiting flour in the powdered raw material was zero.

[0053]

[0054] According to the present invention, a coating material for fried foods is provided that allows the production of fried foods with crispy coating and good texture.

Claims

1. A coating material for fried foods, comprising an extrusion molding of a mixture of powdered ingredients and liquid ingredients, wherein the powdered ingredients contain 30 to 65% by mass of corn-derived flour, 35 to 70% by mass of swelling-inhibiting flour, and an emulsifier.

2. The coating material for fried foods according to claim 1, wherein the swelling-inhibiting cereal flour is phosphate-crosslinked cereal flour or indigestible cereal flour.

3. A coating material for fried foods according to claim 1 or 2, which passes through a sieve with openings of 5.60 mm, but does not pass through a sieve with openings of 0.71 mm, and has a specific gravity of 0.130 to 0.230 g / cc.

4. The coating material for fried foods according to claim 1 or 2, wherein the extrusion product is an extruded product produced by an extruder.

5. A method for producing a coating material for fried foods, comprising the steps of feeding powdered raw materials and liquid raw materials into an extruder, heating the materials, and extruding them from the outlet of the extruder, drying the extrudate extruded from the outlet, and pulverizing the dried extrudate, wherein the powdered raw materials contain 30 to 65% by mass of corn-derived flour, 35 to 60% by mass of swelling-inhibiting flour, and an emulsifier.

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