Coarse-grain flour composition and coating material for fried-style food

Abstract

A coarse-grain flour composition containing 50-100 mass% of flour, wherein the amount of a fraction that does not pass through a sieve with an opening of 1 mm but passes through a sieve with an opening of 4 mm is 30 mass% or more, the cumulative 50% value on a volume-based circularity distribution curve is 0.48 or more, and the bulk density is 80-220 g / L.

Description

Coarse grain flour composition and coating material for fried-like foods

[0001] The present invention relates to a coarse grain flour composition and a coating material for fried-like foods containing the same.

[0002] Since fried foods use a large amount of high-temperature oil for cooking, home cooking is often avoided. Fried-like foods (so-called non-fried fried foods) are manufactured by baking the coated ingredients with a small amount of oil. In the cooking of fried-like foods, while turning the coated ingredients in a frying pan with a small amount of oil, each part of the surface is sequentially baked. Therefore, the entire surface of the ingredients cannot be simultaneously fried, and the coating during heating is in contact with the frying pan. Therefore, fried-like foods often do not have a crispy texture like fried foods, and it is also difficult to have an uneven appearance like fried foods.

[0003] Coating materials for improving the appearance and texture of fried-like foods have been proposed. Patent Document 1 describes that a non-fried tempura mix containing a baked and pulverized product derived from wheat flour, a deliquescent food material, a thermosetting food material, an oil and fat, and an expanding agent can produce a fried-like food with good appearance and texture. Examples of the baked and pulverized product derived from wheat flour include crackers, breadcrumbs, etc., and those with a particle size of 1 to 4 mm are preferably used. Patent Document 2 describes that by using a breadcrumb-like product prepared by adding water to a raw material selected from cereals, beans, tubers, and starches and subjecting it to an extruder treatment, a non-fried food with excellent flavor, appearance, and texture can be produced, and it is preferable to adjust the breadcrumb-like product obtained by the extruder treatment so that the bulk specific gravity is 0.07 to 0.7 g / mL and the average particle size is 0.1 to 2.5 mm.

[0004] Japanese Patent Application Laid-Open No. 2003-284518, Japanese Patent Application Laid-Open No. 2007-014328

[0005] It is desired to improve the appearance and texture of fried-like foods so that they have a quality close to that of fried foods fried with a large amount of oil. The present invention provides a coating material for fried-like foods that can produce fried-like foods with improved appearance and texture, and the materials thereof.

[0006] The present invention provides the following as representative embodiments: [1] A coarse grain flour composition containing 50 to 100% by mass of grain flour, wherein the content of fractions that do not pass through a sieve with a mesh size of 1 mm but pass through a sieve with a mesh size of 4 mm is 30% by mass or more, the cumulative 50th percentile value in the circularity distribution curve based on volume is 0.48 or more, and the bulk specific gravity is 80 to 220 g / L. [2] The coarse grain flour composition according to [1], wherein the grain flour is wheat flour. [3] The coarse grain flour composition according to [1] or [2], wherein it is an extruder processed product. [4] A coating material for fried foods containing 20 to 100% by mass of the coarse grain flour composition according to any one of [1] to [3]. [5] The coating material for fried foods according to [4], further containing 5 to 50% by mass of one or more selected from the group consisting of pregelatinized starch and oil-processed starch. [6] The coating material for fried foods according to [4] or [5], further containing 0.1 to 3% by mass of an emulsifier. [7] A method for producing fried foods, comprising attaching the coating material for fried foods according to any one of [4] to [6] to an ingredient, and heating it in 3 to 30 parts by mass of oil per 100 parts by mass of the ingredient to which the coating material is attached. [8] The method according to [7], wherein the coating material for fried foods contains 5 to 50% by mass of one or more selected from the group consisting of pregelatinized starch and oil-processed starch. [9] The method according to [7] or [8], wherein the coating material for fried foods contains 0.1 to 3% by mass of an emulsifier.

[0007] The coarse grain flour composition provided in the present invention is useful as a material for coatings for fried foods. When ingredients coated with a coating containing the coarse grain flour composition of the present invention are pan-fried in a small amount of oil, it is possible to produce fried foods with an uneven appearance and a crispy texture, similar in quality to fried foods deep-fried in a large amount of oil.

[0008] The present invention provides a coarse grain flour composition that can be suitably used as a coating material for fried foods, and a coating material for fried foods containing the same.

[0009] The coarse grain flour composition provided by the present invention (hereinafter also referred to as "the composition of the present invention") is a granular material produced from grain flour and, if necessary, other components. As the grain flour used as a raw material for the composition of the present invention, grain flours commonly used for food can be used, such as wheat flour such as strong flour, medium flour, weak flour, and durum flour, as well as barley flour, rice flour, and rye flour. Any one or any two or more of these grain flours can be used. The grain flour is preferably wheat flour, and more preferably weak flour.

[0010] The amount of cereal flour in the composition of the present invention is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, even more preferably 70 to 100% by mass, and even more preferably 80 to 100% by mass, in terms of solid content, of the total mass of the composition. The amount of cereal flour in the composition can be calculated from the amount of solid content of cereal flour in each raw material used in the production of the composition. In this specification, the amount of solid content of the composition of the present invention or its raw materials refers to the mass of the sample after it has been dried to a constant weight.

[0011] Other components that can be used as raw materials for the composition of the present invention include, for example, starches such as wheat starch, corn starch, waxy corn starch, tapioca starch, and potato starch, proteins, sugars, lipids, dietary fiber, thickeners, spices, seasonings, pigments, and flavorings. Any one or any two or more of these other components can be used. When the composition of the present invention contains these other components, their total content, in terms of solid content, is preferably 50% by mass or less, more preferably 40% by mass or less, even more preferably 30% by mass or less, and even more preferably 20% by mass or less, of the total mass of the composition of the present invention.

[0012] The raw materials for the composition of the present invention are all in powder or liquid form when used in the manufacture of the composition, and preferably pass through a sieve with a mesh size of 1 mm. Preferably, the raw materials for the composition of the present invention are powders, and the total mass thereof contains, preferably 50 to 100% by mass, more preferably 60 to 100% by mass, even more preferably 70 to 100% by mass, and even more preferably 80 to 100% by mass, of the aforementioned grain flour. The powder (e.g., grain flour) used as a raw material for the composition of the present invention preferably has a moisture content of 2 to 15% by mass in equilibrium state at room temperature and atmospheric pressure.

[0013] The composition of the present invention is a granular material manufactured using the above-mentioned raw materials, containing particles having a specific particle size and roundness, and having a specific bulk density. By using such a composition of the present invention as a coating material instead of commonly used ordinary flour or starch, it is possible to obtain a fried food product that has an uneven appearance and a crispy texture, even when frying in a frying pan with a small amount of oil.

[0014] Preferably, the raw materials are granulated, and if necessary, molded, crushed, or sized to produce a composition of the present invention containing particles having a specific particle size and roundness, and having a specific bulk density. In one embodiment, the raw materials are each softly bound together and granulated, the resulting granules are compacted to form particles having a specific roundness and a specific bulk density, and if necessary, crushed or sized to produce a composition of the present invention. In another embodiment, the raw materials are granulated by adding water as necessary and kneading. The resulting granules are crushed into a near-spherical shape and sized to produce a composition of the present invention. In a preferred embodiment, the raw materials are granulated by adding water as necessary, extruding them through pores while kneading under pressure to expand the granules, and if necessary, crushing or sized to produce a composition of the present invention. The above process of extruding through pores while kneading under pressure can be carried out, for example, using a commercially available extruder.

[0015] In a specific example of the granulation procedure using the extruder described above, 100 parts by mass of the raw material containing the grain flour is put into the extruder together with 3 to 40 parts by mass of water, and the apparatus temperature is preferably set to 30 to 120°C, more preferably to 40 to 95°C, and the temperature of the granules at the outlet is preferably set to 100 to 280°C, more preferably to 120 to 250°C, while the material is extruded from the extruder outlet to obtain granules having a desired bulk density. Preferably, the obtained granules are further crushed and sized to adjust the roundness and particle size to a desired range. For example, by crushing the granules, a crushed material with a shape relatively close to spherical can be obtained. Further sizing of the crushed material can adjust the roundness and particle size to a desired range.

[0016] The granules can be crushed by known means. For example, for the crushing, a crushing device that can be used for crushing food products can be used, such as a wet crushing machine such as a ball mill, an impact crushing machine such as a hammer mill or pin mill, a roll mill, a blade crushing machine, or an air-jet crushing machine. These crushing devices can be used individually or in combination of two or more types. Furthermore, the granules may be roughly cut using a cutting machine such as a slicer or cutter before being subjected to the crushing. The granules can be sized by known methods, for example, by classification using a classifier or a sieve.

[0017] The granules may, if necessary, be dried before or after the grinding or sizing process until their moisture content reaches 1 to 15% by mass. By adjusting the moisture content of the granules to the above range, deformation of the granules and a decrease in circularity can be prevented during grinding or sizing. Furthermore, the composition of the present invention preferably has a moisture content of 2 to 15% by mass at equilibrium at room temperature and atmospheric pressure.

[0018] The composition of the present invention contains, preferably in an amount of 30% by mass or more, more preferably 45% by mass or more, and even more preferably 60% by mass or more, a fraction that does not pass through a sieve with a mesh size of 1 mm but passes through a sieve with a mesh size of 4 mm. Having such a particle size distribution in the composition of the present invention can improve the handling of coating materials containing it, or further improve the appearance and texture of fried foods. In order to adjust the particle size distribution of the composition as described above, for example, the aforementioned granules or pulverized material can be classified using a classifier or sieve to separate them into three fractions: a fraction that passes through a sieve with a mesh size of 1 mm, a fraction that does not pass through a sieve with a mesh size of 1 mm but passes through a sieve with a mesh size of 4 mm, and a fraction that does not pass through a sieve with a mesh size of 4 mm. Then, an amount that satisfies the above particle size distribution is measured from each of the three obtained fractions, and they are mixed to obtain the composition of the present invention that satisfies the above particle size distribution. Preferably, in the composition of the present invention, the content of the fraction that does not pass through a sieve with a mesh size of 4 mm is 10% by mass or less, more preferably 5% by mass or less, and the remainder, for example, 70% by mass or less, 60% by mass or less, 55% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, or 30% by mass or less, is the content of the fraction that passes through a sieve with a mesh size of 1 mm.

[0019] The composition of the present invention has a cumulative 50th percentile value (C50) on the volume-based circularity distribution curve, preferably 0.48 or higher, more preferably 0.50 or higher, and even more preferably 0.53 or higher. While there is no particular upper limit to C50, from the viewpoint of production efficiency, it is preferably 0.7 or lower, more preferably 0.66 or lower. Circularity is a value calculated based on the area and perimeter of the projected image of the particle using the following formula: Circularity = 4π × (Area) ÷ (Perimeter) 2Circularity is a value between 0 and 1, with values ​​closer to 1 indicating a more perfect circle. Particle circularity and C50 can be measured by image analysis methods. In this specification, C50 refers to the 50% cumulative value of the volume-based circularity distribution curve of the sample being measured, measured by dynamic image analysis (based on ISO 13322-2). C50 can be determined using a commercially available particle size distribution / particle shape analyzer (for example, CAMSIZER® X2; manufactured by Microtrac-Bell Co., Ltd.) according to the standard operating manual.

[0020] The C50 value of the composition of the present invention is higher than that of typical breadcrumbs, which is 0.35 to 0.45. This means that the composition of the present invention contains more particles with a more spherical shape compared to typical breadcrumbs. The composition of the present invention has the above-mentioned C50 value and contains more particles with a more spherical shape compared to ordinary breadcrumbs, thereby improving the handling of coating materials containing it and further improving the appearance and texture of fried foods.

[0021] The circularity of the particles contained in the composition of the present invention can be adjusted by sizing the granules or their pulverized material. For example, particles with low circularity have surface irregularities that interfere with the sieve mesh, making it more difficult for them to pass through the sieve compared to particles with high circularity. This property can be used to select particles with high circularity by collecting the particles that fall below the sieve in the initial stages of sieving during sieving. Furthermore, the circularity of the particles contained in the composition of the present invention can also be adjusted when pulverizing the granules. For example, when pulverizing using a roll mill with a pair of rolls, particles smaller than the roll gap undergo weaker pulverization, resulting in higher circularity. On the other hand, particles larger than the roll gap undergo stronger pulverization when passing through the gap, resulting in lower circularity.

[0022] The composition of the present invention has a bulk density of preferably 80 to 220 g / L, more preferably 90 to 200 g / L, and even more preferably 98 to 185 g / L. In this specification, bulk density refers to loose bulk density, and specifically, it is the value obtained according to the following [Procedure for Measuring Bulk Density]. If the bulk density of the composition of the present invention falls outside the above range, the effect of improving the appearance and texture of fried foods obtained using a coating material containing it may be reduced.

[0023] [Procedure for measuring bulk specific gravity] Fill a 100 mL container with the target composition without compressing its bulk volume by tapping, pressing, or shaking the container. If necessary, level off the top to accurately measure out 100 mL of the composition, and measure the mass of this 100 mL. Multiply the measured mass by 10, i.e., the mass of the composition per liter (grams), is defined as the bulk specific gravity (g / L) in this specification.

[0024] The bulk density of the composition of the present invention can be adjusted by changing the conditions of the manufacturing process of the granules. For example, when extrusion is performed using an extruder, lowering the screw rotation speed of the extruder reduces the pressure on the contents, making the bulk density relatively higher. Conversely, increasing the screw rotation speed increases the pressure on the dough, making the bulk density relatively lower. Alternatively, increasing the amount of water relative to the raw powder fed into the extruder and lowering the temperature during extruder processing will make the bulk density relatively higher. Conversely, decreasing the amount of water and raising the temperature during extruder processing will make the bulk density relatively lower. When using an extruder, a twin-screw extruder can perform coarse granulation on dough with a wider range of moisture content compared to a single-screw extruder, making it easier to adjust the bulk density when using a twin-screw extruder.

[0025] The composition of the present invention is suitable for use as a material for coatings for fried foods. Accordingly, the present invention also provides a coating for fried foods containing the composition of the present invention (hereinafter also referred to as "the coating of the present invention").

[0026] The content of the composition of the present invention in the garment material of the present invention may vary depending on the type of fried food produced using the garment material and is not particularly limited, but is preferably 20% by mass or more, more preferably 40% by mass or more, even more preferably 50% by mass or more, even more preferably 60% by mass or more, and 100% by mass or less, preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less, based on the total mass of the garment material. For example, the content of the composition of the present invention in the garment material of the present invention is preferably 20 to 100% by mass, more preferably 40 to 95% by mass, even more preferably 50 to 90% by mass, and even more preferably 60 to 85% by mass, based on the total mass of the garment material.

[0027] The coating material of the present invention may contain materials other than the composition of the present invention. Such other materials can be any material that is generally available for use in coating materials, without any particular limitations, and include, for example, grain flours such as wheat flour and rice flour; unprocessed starches such as corn starch and potato starch, and starches containing these processed starches; sugars; proteins such as egg white powder; oils and fats, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, flavorings, etc. Any one or any two or more of these other materials can be used in appropriate combinations. The types and amounts of such other materials used in the coating of the present invention can be appropriately adjusted according to the type and characteristics of the fried food being manufactured.

[0028] The presence of modified starch in the coating material of the present invention is preferable because it improves the adhesion between the ingredients and the coating material, enhances the workability of coating, and improves the texture of the resulting fried food. The modified starch can be any type that is normally usable as a coating material for fried foods, such as pregelatinized starch, oil-processed starch, ester starch, ether starch, cross-linked starch, and oxidized starch. One or more of these modified starches can be used in appropriate combinations. Of these, one or more selected from the group consisting of pregelatinized starch and oil-processed starch are preferred. The amount of modified starch in the coating material of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, of the total mass of the coating material.

[0029] The inclusion of an emulsifier in the coating material of the present invention is preferable because it makes it easier for irregularities to form on the coating, making the appearance of the fried food closer to that of fried food. The emulsifier can be any that is normally available as a coating material for fried food, without limitation. Examples include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and lecithin. These emulsifiers can be used individually or in combination of two or more as appropriate. Of these, one or more selected from the group consisting of glycerin fatty acid esters and sucrose fatty acid esters are preferred. The amount of the emulsifier in the coating material of the present invention is preferably 0.1 to 3% by mass, more preferably 0.3 to 2% by mass, of the total mass of the coating material.

[0030] The coating material of the present invention can be prepared by mixing the composition of the present invention with the other materials as needed. The coating material of the present invention is usually granular at room temperature and pressure. Furthermore, the coating material for fried foods of the present invention preferably has a moisture content of 10 to 15% by mass at equilibrium at room temperature and pressure.

[0031] A fried food product can be produced by applying the coating material of the present invention to ingredients, and then heating the ingredients coated with the coating material (coated ingredients) in a small amount of oil. For example, a fried food product can be produced by stir-frying or grilling the coated ingredients with oil, preferably by stir-frying or pan-frying them with oil.

[0032] The ingredients to which the coating of the present invention is applied can be any ingredients commonly used in fried foods, without any particular limitations. Examples of such ingredients include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is also not particularly limited. The ingredients may be pre-seasoned before applying the coating of the present invention. Alternatively, the ingredients may be pre-coated with flour, batter, etc., before applying the coating of the present invention. However, because the coating of the present invention adheres well to ingredients, it can be applied directly to the surface of the ingredients, which is advantageous in that it simplifies the cooking process.

[0033] Generally, coatings for fried foods are broadly classified into two types: so-called coatings that are sprinkled on the ingredients in granular form (e.g., batters), and liquid coatings (e.g., batters). The coating of the present invention may be used as a sprinkle-type coating, similar to coatings for fried foods, or as a raw material powder for batters. Preferably, the coating of the present invention is used as a sprinkle-type coating. When the coating of the present invention is used as a sprinkle-type coating, the amount of coating that adheres to the ingredients is preferably 5 to 30 parts by mass, more preferably 8 to 20 parts by mass, per 100 parts by mass of ingredients. Furthermore, when preparing a batter from the coating of the present invention, it is preferable that the batter contains about 20 to 60% by mass of the coating of the present invention. The amount of batter that adheres to the ingredients is preferably 10 to 60 parts by mass, more preferably 15 to 50 parts by mass, per 100 parts by mass of ingredients.

[0034] The process of attaching the coating material of the present invention to ingredients can be carried out in accordance with general procedures for attaching coating materials to ingredients. For example, when using the coating material of the present invention as a sprinkle-type coating material, the coating material of the present invention can be attached to ingredients by any of the following operations: 1) sprinkling the coating material of the present invention over the ingredients; 2) placing the coating material and ingredients into a bag and shaking the bag with the opening closed; 3) spreading the coating material of the present invention in a relatively wide container such as a plate and rolling the ingredients on top of it, or pressing the ingredients onto the coating material. A batter containing the coating material of the present invention can be prepared by dissolving or dispersing the coating material in an aqueous liquid such as water according to conventional methods. When attaching the batter to ingredients, for example, the ingredients can be immersed in the batter, or the batter can be sprayed, applied, poured, or dropped onto the ingredients to attach the batter to the surface of the ingredients.

[0035] The oil used for cooking the coated ingredients can be any oil commonly used for stir-frying or grilling, without any particular limitations, such as salad oil, corn oil, cottonseed oil, olive oil, or beef tallow. The amount of oil used for cooking is preferably 3 to 30 parts by mass, more preferably 5 to 20 parts by mass, per 100 parts by mass of the ingredients coated with the coating of the present invention.

[0036] The coating material of the present invention can also be used for fried foods. When manufacturing fried foods, ingredients coated with the coating material of the present invention can be deep-fried as described above.

[0037] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0038] [Measurement] In the following examples, the C50 of the sample was measured as follows: Using a particle size distribution and particle shape analyzer CAMSIZER® X2 (manufactured by Microtrac-Bell Co., Ltd.), the circularity distribution curve based on the volume of the sample was measured according to the standard operating manual, and the cumulative 50th percentile value (C50) was determined from the curve. The bulk density of the sample was measured according to the [Procedure for Measuring Bulk Density] described above.

[0039] [Preparation Example 1] (Composition Nos. 1-11) 100 parts by mass of raw material powder having the composition of Table 1 was mixed with 30 parts by mass of clean water and thoroughly mixed to obtain dough (crumbly). The obtained dough was fed into a twin-screw extruder having a die with a diameter of 2.5 mm at the outlet, and the extruder's temperature was set to 50-80°C to expand the dough by extrusion granulation to obtain expanded material. The obtained expanded material was cut into pieces about 2 cm in length, and then cut with a cutting machine having rotating teeth to a maximum diameter of about 5 mm. The expanded material after cutting was dried with 50°C airflow until the moisture content was 13% by mass, and then pulverized in a roll mill. The obtained pulverized material was sieved into three fractions: a fraction that passed through a 1 mm mesh sieve (Fraction A), a fraction that did not pass through a 1 mm mesh sieve but passed through a 4 mm mesh sieve (Fraction B), and a fraction that did not pass through a 4 mm mesh sieve (Fraction C). During sieving, a vibrating sieve was used, and samples were taken from the sieve every 10 seconds. The C50 of each sample was measured. By combining the separated samples, fractions A to C, each having a predetermined C50, were prepared.

[0040] Compositions No. 1 to 11 were obtained by mixing the three fractions A to C in the proportions shown in Table 1. The C50 and bulk specific gravity of each composition were measured. The results are shown in Table 1. For confirmation, compositions No. 1 to 10, obtained by mixing the three fractions, were sieved again into the three fractions A, B, and C using sieves with mesh sizes of 1 mm and 4 mm. As a result, the proportions of the three fractions in each composition were the same as before mixing.

[0041]

[0042] [Test Example 1] (Preparation of coating material for fried foods) Granular coating material for fried foods having the composition shown in Table 2 was prepared using compositions No. 1 to 11.

[0043] (Manufacture of fried-like food) Using the prepared coating material for fried-like food, fried-like food was manufactured according to the following procedure. The chicken breast meat was shaped into pieces of 30 g each without the skin and marinated with a seasoning liquid containing soy sauce, sake, and ginger juice. To this chicken meat, the coating material for fried-like food was sprinkled and adhered in an amount of 12 parts by mass per 100 parts by mass of the chicken meat to obtain a deep-fried-like food material. Oil was put into a frying pan in an amount of 5 parts by mass per 100 parts by mass of the deep-fried-like food material and heated to 190°C. The deep-fried-like food material was put therein and fried for 6 minutes while turning it over every 20 seconds to manufacture fried-like food (deep-fried-like food).

[0044] For comparison, a coating material was prepared according to the formulation in Table 3 using commercially available breadcrumbs (Nissin Soft Breadcrumbs; manufactured by Nissin Flour Mills Co., Ltd.) or crushed crackers, and using this, fried-like food (deep-fried-like food) was manufactured according to the same procedure as above. As shown in Table 3, the breadcrumbs had an equivalent particle size distribution compared to the composition of the present invention, but had a slightly larger bulk specific gravity and a lower C50, and the crushed crackers had equivalent particle size distribution and C50 compared to the composition of the present invention, but had a larger bulk specific gravity.

[0045] As a reference example, fried food was manufactured by a normal procedure. That is, wheat flour was adhered to the chicken breast meat marinated in the same procedure as above, and deep-fried in an oil bath at 170°C to manufacture chicken deep-fried food.

[0046] The fried-like food immediately after manufacture was evaluated by 10 professional panelists for its appearance and texture. In this evaluation, the appearance and texture of the fried-like food were evaluated according to the following evaluation criteria with the evaluation of the appearance and texture of the fried food in the reference example immediately after manufacture as a full score of 5 points, and the average score of the 10 evaluations was obtained. The results are shown in Tables 2 to 3.

[0047] <Evaluation Criteria> (Appearance)5: It is as dry as the fried food in the reference example, rich in unevenness, and extremely good. 4: It is slightly wet compared to the fried food in the reference example, slightly inferior in unevenness, but good. 3: It is wet compared to the fried food in the reference example, inferior in unevenness, but within the acceptable range. 2: It is very wet compared to the fried food in the reference example, inferior in unevenness, and defective. 1: It is extremely wet compared to the fried food in the reference example, soggy, without unevenness, and extremely defective. (Taste) 5: The coating has a very crispy texture, extremely good (equivalent to the fried food in the reference example). 4: The coating has a crispy texture, good. 3: The coating is slightly sticky or slightly soft, but a crispy texture can be felt, within the acceptable range. 2: The coating is sticky or soft and the crispy texture is insufficient, defective. 1: The coating is very sticky or very soft, and no crispy texture can be felt, extremely defective.

[0048]

[0049]

[0050] [Test Example 2] In the same procedure as in Preparation Example 1, except that the combination of the samples after sieving was appropriately changed, and the compositions No. 12 to 17 in Table 4 with different C50 values were obtained. The results of measuring the C50 and bulk specific gravity of each composition are shown in Table 4. Using the obtained compositions No. 12 to 17, fried-like foods (deep-fried-like foods) were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 4. In addition, the results of Production Examples 1-2 are reproduced in Table 4.

[0051]

[0052] [Test Example 3] In the same procedure as in Preparation Example 1, except that the combination of the samples after sieving was appropriately changed, and the compositions No. 18 to 23 having the particle size distribution in Table 5 were obtained. The results of measuring the C50 and bulk specific gravity of each composition are shown in Table 5. Using the obtained compositions No. 18 to 23, fried-like foods (deep-fried-like foods) were produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 5.

[0053]

[0054] [Test Example 4] Using composition No. 2, coating materials were prepared according to the formulations shown in Table 6. Using these coating materials, fried food (karaage-like food) was manufactured and evaluated using the same procedure as in Test Example 1. The results are shown in Table 6. Note that the results for Manufacturing Examples 1-2 are also reproduced in Table 6.

[0055]

[0056] [Test Example 5] Using composition No. 2, coating materials were prepared according to the formulations shown in Tables 7 and 8. Using these coating materials, fried food (karaage-like food) was manufactured and evaluated using the same procedure as in Test Example 1. The results are shown in Tables 7 and 8.

[0057]

[0058]

Claims

1. A coarse grain flour composition containing 50 to 100% by mass of grain flour, wherein the content of fractions that do not pass through a sieve with a mesh size of 1 mm but pass through a sieve with a mesh size of 4 mm is 30% by mass or more, the cumulative 50th percentile value on the circularity distribution curve based on volume is 0.48 or more, and the bulk specific gravity is 80 to 220 g / L.

2. The coarse grain flour composition according to claim 1, wherein the grain flour is wheat flour.

3. The coarse grain flour composition according to claim 1, which is an extruder-treated product.

4. A coating material for fried foods, containing 20 to 100% by mass of the coarse grain flour composition according to any one of claims 1 to 3.

5. The coating material for fried foods according to claim 4, further containing 5 to 50% by mass of one or more selected from the group consisting of pregelatinized starch and oil-processed starch.

6. The coating material for fried foods according to claim 4, further containing 0.1 to 3% by mass of an emulsifier.

7. A method for producing a fried food, comprising applying the coating material for fried foods described in claim 4 to the ingredients, and then heating the ingredients in 3 to 30 parts by mass of oil per 100 parts by mass of the ingredients to which the coating material is attached.

8. The method according to claim 7, wherein the coating material for fried foods contains 5 to 50% by mass of one or more selected from the group consisting of pregelatinized starch and oil-processed starch.

9. The method according to claim 7, wherein the coating material for fried foods contains 0.1 to 3% by mass of an emulsifier.

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