CN113631049B

CN113631049B - Method for preparing fried food wrapped with flour

Info

Publication number: CN113631049B
Application number: CN202180002643.8A
Authority: CN
Inventors: 大村雅人; 山崎周平; 重松亨
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 2021-03-31
Filing date: 2021-03-31
Publication date: 2022-07-05
Anticipated expiration: 2041-03-31
Also published as: CN113631049A; JP6960563B1; WO2022208816A1; JPWO2022208816A1

Abstract

A method for producing a flour-coated fried food, comprising: the food is prepared by attaching to food material (i) an oil and fat, (ii) a first dough comprising 30 mass% or more of 1 or more selected from among a cereal flour having an alpha degree of gelatinization of 2 to 12% and alpha starch and having a protein content of 1.5 to 40 mass%, a batter liquid (iii) and a second dough comprising 5 to 50 mass% of a fraction which does not pass through a sieve having a mesh size of 2.4mm in this order, and then frying the mixture.

Description

Method for preparing fried food wrapped with flour

Technical Field

The invention relates to a method for preparing a fried food wrapped with flour.

Background

The flour-coated fried food is obtained by attaching a powdery, granular or liquid coating material to the surface of a food material and frying the coating material. The batter material for the dough-coated fried food is generally prepared by using cereal flour or starch as a main raw material and compounding various ingredients thereto. Powdery or granular batter materials are also called face-sheets, and liquid batter materials are also called batter liquids (or pastes). Examples of the fried food to be wrapped with flour include tempura and western-style fried cake prepared by using the batter; a breaded fried food with bread flour covered on the surface; fried chicken prepared by using the above paste and flour, alone or in combination. By using various kinds of dough coating materials, desired texture and flavor can be imparted to the fried food with dough coating.

Since the operation of cooking is time-consuming and laborious, the wrapped fried food tends to be avoided from being cooked at home. Therefore, a fried food wrapped with flour which has been fried in oil in recent years is widely sold. On the other hand, when a certain time passes after the dough-covered fried food is cooked, moisture in the food transfers to the batter, which lowers the crispness of the batter, increases the hardness of sticky batter, and lowers the texture. Such a reduction in texture is particularly noticeable in a fried food wrapped with dough that is reheated using a cooking device such as a microwave oven.

A technique has been proposed in which fat and oil are added to a material for a batter so as not to transfer moisture in the material of a batter for a fried food. Patent document 1 describes a method for producing a fried food in a batter in a microwave oven, in which an edible oil, an gelatinized wheat flour, a batter solution, and bread flour partially containing rice flour are sequentially attached to a food material, and the food material is fried and then frozen. Patent document 2 describes a fried food characterized in that a food material is covered with an edible oil, a dusting powder mainly composed of a non-gelatinized cereal flour and having a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass is attached thereto, and then a batter material is attached thereto and fried. Patent document 3 describes frozen noodle-fried foods for microwave cooking, which are produced by forming a layer comprising an oil agent containing an emulsion and/or an edible water-retentive substance, a first puff surface layer, an emulsion layer and a second puff surface layer in this order on the outside of a food material, and frying and freezing the resultant. Patent document 4 describes a fried food with a batter coating comprising a first batter layer covering the surface of a food material, a puff-finish layer, a second batter layer containing oil and fat, and a breading layer.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 8-154596

Patent document 2: japanese patent laid-open publication No. 2007-143513

Patent document 3: japanese laid-open patent publication No. 7-255402

Patent document 4: japanese patent laid-open No. 2007-006770.

Disclosure of Invention

Problems to be solved by the invention

The batter containing fats and oils prevents moisture in the food material from transferring to the batter, and on the other hand, the batter may have a hardness of sticky feeling and a so-called sticky texture. The invention provides a fried food wrapped with flour which has crispness and no sticky feeling even after a certain time from frying and has good taste of a wrapper.

Means for solving the problems

The inventors of the present invention found that: a fried food with a coated noodle which is produced by attaching a first dough surface having a specific composition to the surface of a food material with an oil or fat attached thereto and then attaching a second dough surface having a specific particle size thereto and frying the resultant attached noodle, has a good taste of a coating even after a lapse of a certain time from the time of cooking.

The present invention provides the following.

[ 1] A method for producing a fried food wrapped with dough, comprising:

attaching (i) fat and oil, (ii) a first puff surface, (iii) a batter liquid and (iv) a second puff surface to a food material in this order, followed by frying,

the first face contains 30% by mass or more of 1 or more selected from among grain flour having an alpha degree of 2 to 12% and starch, and has a protein content of 1.5 to 40% by mass,

the second face contains 5 to 50 mass% of a fraction which does not pass through a sieve having a mesh of 2.4 mm.

The method according to [ 2] above [ 1], wherein the first face contains 45 mass% or more of 1 or more selected from among grain flour and starch.

The method according to [ 1] or [ 2], wherein the first face further contains 3 to 40 mass% of a saccharide.

The method according to any one of [ 1] to [ 3], wherein the first facial mask further contains 0.1 to 45 mass% of a protein.

The method according to any one of [ 1] to [ 4], wherein the batter solution contains 70 mass% or more of 1 or more selected from a grain powder and a starch in the raw material powder.

The method according to [ 6] above [ 5], wherein the batter liquid contains 15% by mass or more of 1 or more selected from the group consisting of a phosphate crosslinked starch having a maximum RVA viscosity of 50cp or less, an oxidized starch having a maximum RVA viscosity of 100cp or less, and an acid-treated starch having a maximum RVA viscosity of 100cp or less in the raw material flour.

[ 7] the method according to any one of [ 1] to [ 6], wherein the second facial mask contains 40 mass% or more of 1 or more selected from a group consisting of a cereal flour and a starch.

The method according to any one of [ 1] to [ 7], wherein the total adhering amount of the (i) fat and oil, (ii) first face, (iii) batter liquid and (iv) second face to the food is 20 parts by mass or more per 100 parts by mass of the food.

Effects of the invention

The fried food wrapped with flour produced by the present invention has a crisp coating and a sticky feeling, even after a certain time has elapsed since frying, and has a good taste of the coating.

Detailed Description

The method for producing a fried food wrapped with flour according to the present invention (hereinafter also referred to as the method of the present invention) includes: the food material is attached with (i) fat and oil, (ii) first puff surface, (iii) flour paste liquid and (iv) second puff surface in this order, followed by frying.

In the method of the present invention, the food material of the flour-coated fried food is not particularly limited, and examples thereof include meat such as chicken, pig, cow, sheep, and goat; fish and shellfish such as cuttlefish, shrimp, and horse mackerel; vegetables, etc. The breaded fried food produced by the method of the present invention is preferably a breaded fried food with bread flour, fried chicken, Longtian fried food.

In the method of the present invention, when a liquid (e.g., fat, batter, etc.) is attached to a food material (including a material coated with a coat depending on the process of the present invention), the attachment of the liquid to the food material can be performed by a known means, for example, dipping the food material in the liquid, spraying the liquid onto the food material, applying the liquid to the food material using bristles, etc.

In the method of the present invention, when attaching a dusting surface (e.g., a first dusting surface, a second dusting surface, etc.) to a food material (including a material coated with a batter coat depending on the process of the present invention), the attachment of the powder to the food material may be performed by a known means, for example, sprinkling the dusting surface from above the food material, applying the dusting surface to the food material, putting the dusting surface and the food material into a bag and closing the bag for oscillation, spreading the dusting surface in a wide container such as a dish and rolling the food material on the dusting surface, or pressing the food material thereon.

In the method of the present invention, first, the fat or oil is attached to the food material (step (1)). The kind of the oil or fat to be attached to the food material may be any kind as long as it is edible oil, and is not particularly limited. Examples of the oil and fat include salad oil, olive oil, sesame oil, soybean oil, rapeseed oil, rice oil, corn oil, peanut oil, safflower oil, sunflower oil, coconut oil, palm oil, cocoa butter, avocado oil, medium-chain fatty acid oil, shortening, and emulsified oils and fats obtained by emulsifying these oils and fats. These fats and oils may be used singly or in combination of any two or more thereof.

The oil or fat can be directly attached to the food material. Alternatively, the food material may be seasoned in advance before the fat is attached. The amount of the fat attached to the food material is preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass per 100 parts by mass of the food material.

In the method of the present invention, next, the first puff surface is attached to the food material to which the fat is attached (step (2)). The first face contains 1 or more selected from among cereal flour and starch (hereinafter, referred to as "gelatinized cereal flour" and "gelatinized starch", respectively) having a specific degree of gelatinization, and the degree of gelatinization of the gelatinized cereal flour and the gelatinized starch is preferably 2 to 12%, more preferably 3 to 10%. The gelatinized cereal flour or gelatinized starch having the above degree of gelatinization can be produced by gelatinizing cereal flour or starch by wet heat treatment or the like. Alternatively, commercially available pregelatinized cereal flour or pregelatinized starch can be used. Alternatively, the cereal flour may be gelatinized in the process of milling from the cereal grains, or the starch may be gelatinized in the process of extracting from the raw material, and therefore, the cereal flour and starch having the above-described degree of gelatinization may be selected from among ordinary cereal flours and starches and used as the gelatinized cereal flour and gelatinized starch for the first dough.

The gelatinized cereal flour may be any flour as long as it can be used for eating, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and bean flour. These cereal powders may be used singly or in combination of any two or more. The gelatinized starch may be any starch as long as it can be used for food, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and the like, and processed starches thereof. These starches may be used singly or in combination of any two or more thereof.

The total content of the gelatinized cereal flour and the gelatinized starch in the first face is preferably 30% by mass or more, and more preferably 40 to 100% by mass.

In the present specification, the degree of gelatinization of a flour or starch can be determined by a β -amylase-amyloglucosidase method. The following describes an example of the procedure for measuring the degree of α formation by the β -amylase-amyloglucosidase method.

[ method of measuring degree of alphalization ]

(A) Reagent

The reagents used are as follows.

1) 0.8M acetic acid-sodium acetate buffer

2) 10N sodium hydroxide solution

3) 2N acetic acid solution

4) Enzyme solution: a200 mL solution was prepared by dissolving 0.017G of beta-amylase (e.g., ナガセケムテックス, # 1500S) and 0.005G of amyloglucosidase (e.g., Sigma Aldrich, 10115-1G-F) in 1) of 0.8M acetic acid-sodium acetate buffer.

5) Inactivation of enzyme solution: the enzyme solution of the above 4) was boiled for 10 minutes to prepare.

6) Somogly reagent and nalson reagent (reagent for measuring the amount of reduced sugar).

(B) Measurement method

1) The flour or starch to be sampled is pulverized by a homogenizer to make it to 100mesh or less. Placing 0.08-0.10 g of the pulverized powder in a glass homogenizer.

2) 8.0mL of desalted water was added to the above 1), and the mixture was dispersed by vertically moving the glass homogenizer 10 to 20 times.

3) 2mL of the dispersion of 2) above was taken out into 2 test tubes each having a volume of 25mL, and 1 test tube was made to have a constant volume with 0.8M acetic acid-sodium acetate buffer solution.

4) To 1 additional batch, 0.2mL of 10N sodium hydroxide solution was added and reacted at 50 ℃ for 3 to 5 minutes to completely gelatinize the mixture. Thereafter, 1.0mL of a 2N acetic acid solution was added to adjust the pH to around 6.0, and then the volume was determined with 0.8M acetic acid-sodium acetate buffer solution to obtain a gelatinized zone.

5) 0.4mL of each of the test solutions in the test zone and the gelatinization zone prepared in 3) and 4) above was added with 0.1mL of each of the enzyme solutions, and the enzyme reaction was allowed to proceed at 40 ℃ for 30 minutes. Meanwhile, as a blank, a substance to which 0.1mL of the inactivated enzyme was added instead of the enzyme solution was prepared. The enzyme reaction is carried out by stirring the reaction solution as needed during the process.

6) To 0.5mL of the reacted liquid, 0.5mL of Somogy's reagent was added, and the mixture was boiled in a boiling bath for 15 minutes. After boiling, the mixture was cooled in running water for 5 minutes, and then 1.0mL of Narson reagent was added thereto, followed by stirring and leaving for 15 minutes.

7) Thereafter, 8.00mL of desalted water was added thereto, and the mixture was stirred, and then absorbance at 500nm was measured.

(C) Calculation of degree of alphalization

The degree of α formation is calculated by the following equation.

Degree of gelatinization (%) (decomposition rate of test solution/decomposition rate of completely gelatinized test solution) × 100

　　　　＝｛（A-a）/（A’-a’）｝×100

A-absorbance of the test area

Absorbance in the pasting region

a is the absorbance of the blank in the test area

a' is the absorbance of the blank in the pasting region.

The first face may have a protein content of 1.5 to 40% by mass, preferably 3 to 33% by mass, more preferably 5 to 28% by mass. Generally, the flour usually contains several% to several tens% of protein, and on the other hand, starch contains almost no protein. The protein content of the first face can be adjusted to the above range by appropriately mixing the cereal flour and the starch or by adding a protein to the first face. Examples of the protein include protein powders such as wheat protein (gluten), soybean protein, and pea protein. When the first face is blended with the protein, the content is preferably in the range of 0.1 to 45 mass%, and more preferably 1 to 36 mass%. The content of the protein in the first face may be adjusted so as to achieve the above-mentioned preferred protein content of the first face. In the present specification, the protein content of the cereal flour and the pasta can be measured by the Kjeldahl method according to a conventional method.

The first face may further contain other materials than the above-mentioned gelatinized cereal flour or gelatinized starch as long as the effects of the present invention are not impaired. Examples of the other raw materials include saccharides, cereal flour other than the above-mentioned gelatinized cereal flour, starch other than the above-mentioned gelatinized starch (including raw starch and processed starch), bulking agent, thickener, colorant, spice, seasoning, oil and fat, emulsifier, silica and the like, and 1 kind or 2 or more kinds of them may be used in combination. For example, the first face may contain another cereal flour other than the above-mentioned gelatinized cereal flour and/or another starch other than the above-mentioned gelatinized cereal flour as long as the protein content can be achieved. The total content of the other cereal flour and the other starch in the first face is preferably 65 mass% or less, more preferably 50 mass% or less. The total content of the cereal flour and starch in the first face (the total content of the above-mentioned gelatinized cereal flour and other cereal flour, and the above-mentioned gelatinized starch and other starch) is preferably 45 mass% or more, and more preferably 55 mass% or more.

The first face preferably contains a saccharide. The content of the saccharide in the first face is preferably 3 to 40% by mass, more preferably 5 to 30% by mass. If the first puff-noodles contain the saccharide in the above amount, the texture of the fried food wrapped with noodles becomes better. Examples of the saccharides include monosaccharides such as glucose, fructose, and trehalose; disaccharides such as sucrose, lactose, and maltose; and saccharides having trisaccharides or more such as dextrin, inulin, and multi-branched dextran, and these may be used in 1 kind or in combination of 2 or more.

Regarding the particle size of the first puff surface, D90 is preferably less than 300 μm, and D90 is more preferably less than 200 μm. In the present specification, "D90" means a cumulative 90% value of the particle size distribution calculated by a dry laser diffraction/scattering method. D90 can be measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (マイクロトラック MT3000II, manufactured by Nikkiso Co., Ltd.).

The first face is attached to the food material to which the fat is attached in the step (1). The amount of the first face attached to the food is preferably 1 to 20 parts by mass, more preferably 2 to 10 parts by mass per 100 parts by mass of the food (excluding the amount of the fat in the step (1)).

In the method of the present invention, next, the batter liquid is attached to the food material to which the fat and the first batter are attached (step (3)). The kind and composition of the batter are not particularly limited, and those conventionally used for producing a batter-fried food can be used. For example, batter mixes are prepared from a raw meal comprising cereal flour and/or starch in the main raw material. Examples of the cereal flour include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, soybean flour, and the like. Examples of the starch include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and the like, and processed starches thereof. Any 1 kind or 2 or more kinds of these flours and starches may be used in combination. The batter solution may contain 1 or 2 or more selected from commonly used auxiliary materials, for example, proteins, emulsifiers, saccharides, bulking agents, thickeners, coloring materials, spices, seasonings, fats and oils, as required.

The total content of the cereal flour and the starch in the raw material flour of the batter is preferably 70 mass% or more, and more preferably 75 mass% or more. Preferably, the raw material powder contains 15 mass% or more, more preferably 20 to 80 mass%, and still more preferably 20 to 50 mass% of 1 or more selected from phosphoric acid crosslinked starch having a maximum viscosity (RVA maximum viscosity) of 50cp or less, oxidized starch having an RVA maximum viscosity of 100cp or less, and acid-treated starch having a maximum viscosity of 100cp or less, based on a Rapid Viscometry (RVA). Preferably, the raw meal does not contain a phosphate cross-linked starch with an RVA maximum viscosity of more than 50cp, an oxidized starch with an RVA maximum viscosity of more than 100cp and an acid-treated starch with an RVA maximum viscosity of more than 100 cp. More preferably, the raw meal does not contain starches other than phosphate crosslinked starches having a maximum RVA viscosity of 50cp or less, oxidized starches having a maximum RVA viscosity of 100cp or less and acid-treated starches having a maximum RVA viscosity of 100cp or less. Examples of the procedure for the method for determining the maximum viscosity of starch RVA are described below.

[ RVA maximum viscosity measurement method ]

To an aluminum can (container for a measurement object) attached to a Rapid Viscoanalyzer (RVA) (for example, Series-4 RVA-4 manufactured by ニューポートサイエンティフィク), 25mL of starch to be measured and distilled water were added in a dry mass equivalent of 2g, and then a paddle (stirrer) attached to the apparatus was put in, and the aluminum can was attached to a tower of the apparatus. The contents of the aluminum can (starch suspension) were heated while the paddle was rotated at 160 rpm/minute to measure the viscosity. The heating conditions were as follows: after the starch suspension had first been held at a product temperature of 50 ℃ for 1 minute, it took 7 minutes and 30 seconds to increase to a product temperature of 95 ℃ and hold at this temperature for 5 minutes, and then, after cooling over 7 minutes and 30 seconds to a product temperature of 50 ℃ it was held at this temperature for 2 minutes. The maximum value of the viscosity of the starch suspension measured during this heating period was taken as the RVA maximum viscosity of the subject starch.

The batter liquid used in step (3) can be prepared by adding a liquid component to the raw powder and mixing them to prepare a liquid. The liquid component may be a substance conventionally used in the production of a fried food with a wrapper, and may be added with, for example, water, milk, egg liquid, soup stock, seasoning liquid, carbonated water, or the like, as required. The amount of the liquid component is preferably 100 to 500 parts by mass, and more preferably 130 to 300 parts by mass, per 100 parts by mass of the raw material powder.

The batter liquid used in step (3) is allowed to adhere to the food material to which the fat and oil and the first puff are attached. More specifically, the batter is attached to the food material to which the fat and oil are attached in the step (1) and then the first face is attached in the step (2). The amount of batter attached to the food is preferably 3 to 50 parts by mass, more preferably 7 to 40 parts by mass per 100 parts by mass of the food (excluding the fat in step (1) and the mass of the first batter in step (2)).

Further, in the method of the present invention, the second face is attached to the food material to which the fat and oil, the first face, and the batter liquid are attached (step (4)). The second face contains preferably 40% by mass or more, more preferably 50% by mass or more of cereal flour and/or starch in terms of the total of cereal flour and starch. The second face preferably contains 20 mass% or more, more preferably 30 mass% or more of cereal flour. The cereal flour may be any flour as long as it can be used for eating, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and bean flour. The starch may be any starch that can be used for food, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and the like, and processed starches thereof. Alternatively, a granulated substance obtained by granulating 1 or more selected from the group consisting of the above-mentioned cereal flour and starch may be used as the cereal flour or starch. These cereal powders and starches may be used singly or in combination of any two or more. The second face may further contain other materials than the above-mentioned cereal flour or starch, as required. Examples of the other raw materials include saccharides, proteins, swelling agents, thickeners, coloring agents, spices, seasonings, fats and oils, and emulsifiers, and 1 kind or a combination of 2 or more kinds of these materials can be used.

The second puff surface preferably contains 5 to 50% by mass, more preferably 8 to 40% by mass, and still more preferably 10 to 35% by mass of a fraction which does not pass through a sieve having a mesh of 2.4 mm. More preferably, the second puff surface contains a fraction which does not pass through a sieve having a mesh opening of 3mm but can pass through a sieve having a mesh opening of 15mm, preferably 5 to 50% by mass, more preferably 8 to 40% by mass, and still more preferably 10 to 35% by mass. Fractions having such a particle size can be prepared by sieving with a sieve having a mesh of the above-mentioned size.

For example, the second face can be prepared by combining the cereal flour, starch and other raw materials to be the raw materials of the second face in a predetermined composition ratio, thoroughly mixing them, placing them on a sieve having a predetermined mesh, and mixing the fraction remaining on the sieve and the fraction having passed through the sieve at a predetermined ratio.

Alternatively, the second face can be prepared by mixing the cereal flour, starch and other raw materials, which have been previously sieved and adjusted to a predetermined particle size, in a predetermined composition ratio.

Alternatively, the second face can be prepared by mixing the flour, starch, or other raw materials, which are separately granulated and adjusted to a predetermined particle size, in a predetermined composition ratio.

Alternatively, the second face can be prepared by combining the cereal flour, starch and other raw materials to be the raw materials of the second face in a predetermined composition ratio, thoroughly mixing them, and then granulating them to a predetermined particle size.

The granulation of the raw material of the second face may be carried out by a conventional method. For example, water and a binder as necessary are mixed into the raw material of the second face sheet, such as grain powder, starch, other raw materials, or a mixture thereof, thereby preparing a gelatinous or sol-like suspension. The second stamp face or the raw material thereof having a desired particle size can be produced by heating the suspension as necessary, drying and pulverizing the suspension, and then classifying the pulverized product.

Alternatively, the second face or the raw material thereof can be produced in a desired particle size by mixing water and, if necessary, a binder with a mixture of the raw material of the second face, for example, cereal flour, starch, other raw materials, or the like to prepare a gel-like or sol-like dough, subjecting the dough to 1 or 2 or more treatments selected from puffing, heating, drying, and pulverizing, if necessary, and then classifying.

The second face is attached to the food material to which the fat, the first face and the batter liquid are attached. More specifically, the second face is attached to the food material to which the fat or oil is attached in the step (1), the first face is attached in the step (2), and the batter liquid is attached in the step (3). The amount of the second batter attached to the food is preferably 3 to 40 parts by mass, more preferably 7 to 35 parts by mass per 100 parts by mass of the food (excluding the fat and oil of step (1), the first batter of step (2) and the batter of step (3)).

According to the above steps (1) to (4), a material for a dough-coated fried food is produced by attaching (i) an oil and fat, (ii) a first dough, (iii) a batter liquid, and (iv) a second dough to a food material in this order. The total amount of the batter material attached to the food material ((i) the total amount of the fat and oil, (ii) the first face, (iii) the batter liquid, and (iv) the second face) per 100 parts by mass of the food material (excluding the batter material) is preferably 20 parts by mass or more, more preferably 22.5 to 80 parts by mass, and still more preferably 25 to 65 parts by mass.

The obtained raw material for a dough-wrapped fried food is fried to obtain a dough-wrapped fried food. The dough-coated fried food material may be fried by, for example, deep-frying in a large amount of oil or frying in a small amount of oil according to a conventional method. The fried dough-covered food of the present invention after frying can be stored in a warmer (preferably about 30 to 50 ℃) or at room temperature (preferably about 15 to 30 ℃), at a refrigeration temperature (preferably about 0 to 15 ℃) or at a freezing temperature (preferably 0 ℃ or lower). The flour-coated fried food of the present invention may be reheated as necessary before eating, using a microwave oven, an oven, re-frying, or the like.

Even if a certain time passes after frying, the flour coating of the flour-coated fried food has crispness and non-sticky mouthfeel, and has good flour coating mouthfeel. In addition, the fried food with a wrapper of the present invention can maintain the good texture of the batter even when reheated in a microwave oven or the like.

Examples

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

Test example 1 preparation of fried chicken with sticky surface

1) Raw materials

Wheat flour: low-gluten flour (degree of alpha formation is 1%)

Gelatinized wheat flour: moist heat-treated wheat flour prepared by uniformly spraying 200g of weak flour with 5g of water and heat-treating at 80 deg.C for 5 minutes in a closed container

Raw starch: cassava starch

Phosphate crosslinked starch a: phosphate cross-linked tapioca starch and RVA with maximum viscosity of 42cp

Phosphoric acid crosslinked starch B: phosphate cross-linked tapioca starch and RVA with maximum viscosity of 64cp

Oxidized starch A: oxidized corn starch, RVA maximum viscosity 79cp

Oxidized starch B: oxidized corn starch and RVA with maximum viscosity of 121cp

Acid-treated starch: acid-treated corn starch, RVA maximum viscosity 86cp

Thickening agent: guar gum

Wheat flour granulation product: granulated low-gluten flour

Starch granulation: granulated substance of tapioca starch

Protein: gluten (protein content 80 mass%)

Saccharides: trehalose and dextrin.

2) Preparation of material for making face clothes

The raw materials were mixed as shown in table 1 to prepare (i) an oil and fat, (ii) a first dough, (iii) a batter solution, and (iv) a second dough, respectively. And (3) determining the protein content by using a Kjeldahl method aiming at the prepared first stamp face. The degree of gelatinization of the wheat flour and gelatinized wheat flour used to prepare the first batter was determined by the beta-amylase-amyloglucosidase method. The raw material was classified by using a sieve having a mesh opening of 2.4mm for the second face, and the particle size was adjusted so as to contain a predetermined amount of the fraction that did not pass through the sieve.

3) Preparation method of fried chicken stained with flour

The fat and oil described in table 1, the first face powder, the batter, and the second face powder were sequentially attached to the entire surface of the seasoned chicken thigh (100 g), and a raw material for a stick-fried chicken was produced. The amount of coating material to the food material was calculated from the difference between the mass of seasoned chicken leg meat and the mass of the batter-coated fried chicken raw material (n is an average value of 3).

Then, the raw material of the fried chicken with sticky noodles was fried in salad oil heated to 170 ℃ for 5 minutes to produce fried chicken with sticky noodles. The rough heat of the produced fried chicken with sticky noodles was removed, and after keeping in a refrigerator at-20 ℃ for 10 days, 1 minute 00 seconds of each 1 piece was reheated in a 1500W microwave oven. The mouth feel of the batter of the fried chicken with batter after reheating was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of evaluation of 10 persons was obtained.

< evaluation criteria >

(shortness of batter)

5-coat is very crisp and extremely good

4 the flour coat is crisp and good

3 the crispy feeling of the surface clothes is slightly insufficient

2 the slightly moist and sticky surface of the coat, poor mouthfeel

1 the damp and sticky feeling of the surface clothes is strong and extremely bad

(stickiness of the topcoat)

5 the coat had no sticky feeling at all and was extremely good

4 the coating has less sticky feeling and good quality

3 the coating is slightly sticky and has slightly insufficient mouthfeel

2 the topcoat was slightly soft or tacky, poor

The 1-piece topcoat was soft or tacky, strong in hardness, and extremely poor.

The evaluation results are shown in table 1. The evaluation of the crispness and the sticky feeling of the topcoats of comparative examples 1 to 5, in which any topcoats were not used, were lower than those of production examples 1 to 2, in which all the topcoats of (i) to (iv) were used.

[ Table 1]

(. about.) sieve with 2.4mm mesh.

Test example 2 preparation of fried chicken stained with flour

The heat treatment conditions were changed for the gelatinized wheat flour to prepare the gelatinized wheat flour shown in table 2. A fried chicken with sticky noodles was produced and evaluated in the same manner as in test example 1, except that the first topping prepared using the gelatinized wheat flour was used. The evaluation results are shown in table 2.

[ Table 2]

(. about.) sieve with 2.4mm mesh.

Test example 3 preparation of fried chicken with sticky surface

A fried chicken with sticky rice was produced and evaluated in the same manner as in test example 1, except that the composition of the first pan surface was changed as in table 3. The evaluation results are shown in table 3.

[ Table 3]

(. about.) sieve with 2.4mm mesh.

Test example 4 preparation of fried chicken with sticky noodles

Fried chicken with sticky noodles were produced and evaluated in the same manner as in test example 1, except that the composition of the batter was changed as in table 4. The evaluation results are shown in Table 4 together with production example 1-1.

[ Table 4]

(x) screen mesh 2.4 mm.

Test example 5 preparation of fried chicken with sticky surface

A fried chicken with sticky noodles was produced and evaluated in the same manner as in test example 1, except that the composition of the second face was changed as in table 5. The evaluation results are shown in Table 5 together with production example 1-1.

[ Table 5]

(. about.) sieve with 2.4mm mesh.

Test example 6 preparation of fried chicken with sticky surface

A fried chicken with sticky rice was produced and evaluated in the same manner as in test example 1, except that the composition of the first pan surface was changed as in table 6. The results are shown in Table 6.

[ Table 6]

(. about.) sieve with 2.4mm mesh.

Test example 7 preparation of fried chicken with sticky surface

A fried chicken was produced and evaluated in the same manner as in test example 1 except that the amount of batter deposited and the amount of second puff deposited were adjusted mainly and the amount of batter deposited to the food material was changed as shown in table 7. The results are shown in Table 7.

[ Table 7]

(. about.) sieve with 2.4mm mesh.

Claims

1. A method for producing a flour-coated fried food, comprising:

sequentially attaching (i) fat and oil, (ii) a first puff surface, (iii) a batter solution and (iv) a second puff surface to a food material, and then frying,

2. The method as claimed in claim 1, wherein the total content of the cereal flour and the starch in the first dough is 45 mass% or more.

3. The method according to claim 1 or 2, wherein the first face further contains 3 to 40 mass% of a saccharide.

4. The method according to claim 1 or 2, wherein the protein content of the first face is adjusted to 1.5 to 40 mass% by blending 0.1 to 45 mass% of a protein material into the first face.

5. The method according to claim 1 or 2, wherein the batter solution contains 70% by mass or more of 1 or more selected from the group consisting of cereal flour and starch in the raw material flour.

6. The method according to claim 5, wherein the batter solution contains 15% by mass or more of 1 or more selected from the group consisting of a phosphate crosslinked starch having a maximum RVA viscosity of 50cp or less, an oxidized starch having a maximum RVA viscosity of 100cp or less, and an acid-treated starch having a maximum RVA viscosity of 100cp or less in the raw material flour.

7. The method according to claim 1 or 2, wherein the second face contains 40 mass% or more of 1 or more selected from the group consisting of grain flour and starch.

8. The method according to claim 1 or 2, wherein the total adhering amount of the (i) fat and oil, (ii) the first pasta, (iii) the batter liquid and (iv) the second pasta to the food material is 20 parts by mass or more per 100 parts by mass of the food material.