JP2008035792A - Deep frying flour, and deep-fried food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide deep frying flour free from breaking a coating shape even with a little oil, and enabling obtaining deep-fried food having crispy palate feeling and free from oily feeling, and to provide the deep-fried food. <P>SOLUTION: The deep frying flour contains durum wheat having a particle diameter of ≥212 μm in a deep frying flour coating material. The flour contains soybean flour having a particle diameter of ≥212 μm and NSI (nitrogen solubility index) of ≥30. The flour is used for melted coating. The flour prevents coating from sticking to each other in deep-frying. The deep-fried food is prepared by using either the flour as the coating material. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a deep-fried powder and a deep-fried food using the same, and in particular, it is possible to obtain deep-fried food without any binding between clothes, and the texture of the clothes is deeply crunchy. Since it was prepared using it as a clothing material, it relates to fried food.

In general, karaage refers to chicken, seafood, and other ingredients that are fried and then fried in oil. Fried rice powder is usually attached using the moisture on the surface of the ingredients, but depending on the ingredients, it is attached using water or liquid eggs attached to the surface from the outside. Some water-soluble garments are made from wheat flour and starch and are made with clothes, eggs, swelling agents, emulsifiers, etc. to improve the texture and appearance.
Basically, “fried food” is cooked in a state where the ingredients are not in contact with each other, and the ingredients in contact with each other are bound together. When making fried chicken, it is premised that the ingredients are not in contact with each other. In addition, the fried powder is uniformly attached to the surface of the ingredients, and the moisture of the ingredients oozes out. It is said that it is preferable from the viewpoint of manufacturing and work that the surface is not sticky and that the clothes formed from fried powder are not easily detached during cooking.
Conventionally, various investigations of fried flour have been conducted after paying attention to the workability when making fried food from the above. Examples thereof include a method using rice flour that has been expanded and pulverized (Patent Document 1), a method using expanded flour (Patent Document 2), and the like. In addition, a batter mix for deep-fried clothes with a main component of expanded alpha-flourized flour processed to have a solubility of 5 to 10% and a swelling degree of 6% or more, or rice flour, corn flour, bone flour, eggshell , Powders selected from among edible calcium powder, gums, and frying ground powder (Patent Document 4) containing pregelatinized starch (pregelatinization degree of 30% or more) have been proposed. However, using rice flour that has been pulverized and pulverized as described above or flour having a gelatinization degree of 30% or more generally increases hygroscopicity and improves the adhesion of clothes, but it is especially fried after cooking. The crispy texture of the garment and the juiciness of the ingredients are not sufficient, and further investigation is required.

  In addition, it is said that the obtained cooked product should be smooth and crunchy with no uneven fried food, and the ingredients themselves should be soft and succulent with no excessive water leakage. . Conventionally, various studies have been made so that fried food can be fried because of its good texture. For example, Patent Document 5 includes 50 to 70 parts by weight of wheat flour and 10 to 30 parts by weight of modified starch, 3 of powdered egg white, powdered egg yolk, powdered vegetable protein, powdered oil and fat, swelling agent and thickening polysaccharide. Use a fried food material containing 5 to 25 parts by weight of powder consisting of more than one kind, even after storage at room temperature after oiling, or after freezing or refrigeration after oiling and reheating in a microwave oven or oven, A technique capable of providing a fried food that maintains the texture, appearance, and flavor of clothing is disclosed. Patent Document 6 discloses a method characterized by containing fats and oils, starch, and vegetable protein as essential components, and containing fats and oils in an amount of 15 to 60% by weight of the batter raw material. Further, Patent Document 7 discloses a technique relating to a foodstuff for a fried food containing chemical modified starch, dextrin and vegetable protein as essential components, and Patent Document 8 mainly includes starch composed of non-pregelatinized starch and pregelatinized starch. There is disclosed a technique of using a batter having a specific gravity of 0.35 to 0.6 by adding a foaming type vegetable protein and water to this and stirring and mixing them. All of these technologies are said to maintain a relatively short texture at the surface of the deep-fried food, but further consideration is required to make it difficult for the clothes to separate from the ingredients.

  Patent Document 9 discloses a technique relating to a clothing material containing 20% by weight or more of a crosslinked starch having a degree of swelling of 4 to 15 and a solubility of 10% by weight or less, preferably 3% of soybean protein. It is described that when it is contained by 20% by weight, a soft and crisp texture is obtained. Furthermore, the soybean protein includes a description of heat-treated whole fat soybean powder, defatted soybean powder, and granular soybean protein obtained by treating the defatted soybean powder with an extruder, but the present invention also has a texture. Since it is different, it is thought that there is no binding prevention effect. Further, Patent Document 10 has a technical disclosure relating to fried flour, which is characterized by mixing fried edible granular material with fried flour. Edible particulates also include granular vegetable protein. The purpose of this is to give a moderate unevenness to the surface of fried chicken. Patent Document 11 discloses a technique relating to a deep-fried clothing material characterized by containing in the clothing material a fine vegetable vegetable protein having a maximum particle size of less than 2.0 mm that has been heat-denatured and insolubilized in water. In the present invention, the fine particle refers to a relatively large particle size (the fine particle soybean protein having a particle size of 0.85 to 4 mm is described). In Patent Document 12 and Patent Document 13, a fried food material to which defatted soybean powder or full-fat soybean powder is added is specified. From any of the above inventions, the effect of preventing binding between clothes cannot be obtained, or the effect of preventing binding is not suggested.

  Further, in Patent Document 14, the clothing obtained using the conventional clothing mix lacks crispy (crisp and fragile texture), has poor crispness, does not exhibit the original taste of flour, and is still sufficient. In order to solve the problem that satisfactory products could not be obtained, adding a certain amount or more of a strong hard wheat pulverized product with a specific particle size into the clothing mix, the crisp texture and good crispness In addition, it has been found that a deep-fried garment with particularly excellent taste can be obtained, and has proposed a garment mix characterized by containing 5% by weight or more of a strong hard wheat pulverized product having a particle size of 32 mesh through 80 mesh over .

(JP-A-62-2228244) JP-A-4-11857 JP 58-193666 A Japanese Patent Laid-Open No. 62-228243 JP-A-7-67565 JP-A-7-155127 JP-A-9-206016 JP-A-9-238656 JP-A-9-215478 JP 11-46712 A JP 2000-355001 A JP-A-2-39865 JP 2005-237350 A Japanese Patent No. 2995498

In recent years, there have been increasing demands for convenience in cooking, and there is a desire to fry with a small amount of oil. However, when fried with a small amount of oil, new problems arise, such as the binding between clothing, poor appearance, and excessive oil absorption, the texture of the clothes will become fried. Yes. Basically, “fried food” is cooked in a state where ingredients are not in contact with each other. When cooking fried food with a small amount of oil, the ingredients are physically present in a narrow space and clothing. It becomes the state where the binding between each other easily occurs.
Therefore, the present invention is difficult with conventional techniques, and it is difficult to feel the oiliness with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. The purpose was to provide a manufacturing method.

  The present inventor has focused on durum wheat, which is generally used for pasta during research to solve the previous problems, and in particular, it is more finely pulverized than a semolina for pasta and has a particle size of 212 μm or less. I found that the effect is improved in flour. In addition, soybean powder with highly denatured protein can be used in combination with soybean powder with a grain size of 212 μm or less and NSI of 30 or less to obtain a deep-fried powder with a better texture and clothing shape. discovered.

  That is, the gist of the present invention is fried flour because it contains durum flour having a particle size of 212 μm or less in the fried flour dressing material.

  The present invention contains soy flour having a particle size of 212 μm or less and NSI of 30 or less, and the present invention includes durum wheat having a particle size of 212 μm or less, and a particle size of 212 μm or less and NSI It is characterized by containing soy flour that is 30 or less, and the gist is fried flour.

  The present invention relates to a soy flour having a particle size of 212 μm or less, preferably a particle size of 212 μm or less and an NSI of 30 or less. The gist of the fried powder of water-soluble clothing characterized by containing.

  It is a deep-fried flour because the clothes do not bind to each other when dipping, and the present invention contains durum wheat having a particle size of 212 μm or less in the dry-fried flour dressing material, preferably a particle size of 212 μm or less and The gist of fried powder, preferably fried powder of water-soluble garments, is that oily clothes, which contain soybean powder having an NSI of 30 or less, do not bind to each other.

  In addition, the gist of the present invention is that fried powder is prepared from any one of the above using as a clothing material.

  According to the present invention, it is possible to provide fried powder and fried food since fried food can be obtained because it is difficult to feel oily with a crunchy texture without breaking the shape of the clothes even with a small amount of oil. By using the fried garment material of the present invention, there is no binding between the garments even if the fried food is cooked in a situation where the garments are in contact with each other, and further in a situation where the garments are in close contact with each other. The texture is not crispy and oily, so fried food can be obtained. The state in which the clothes are bound to each other refers to a state where a plurality of fried clothes are integrated and cannot be separated, or a state where the clothes are damaged when the clothes are forcibly separated, resulting in a deep appearance. On the other hand, the state where the clothes do not bind to each other is that the clothes are lightly adhered when oiled in contact with each other, but can be easily separated, and the surface of the clothes after filing is separated from the surface. This refers to the state where the traces that were attached do not remain.

  In other words, when making fried chicken, cooking is possible in a state where the ingredients are in close contact with a small amount of oil, and the fried powder is uniformly attached to the surface of the ingredients, the moisture of the ingredients It is possible to provide a deep-fried powder because it oozes and the surface is not sticky, and the clothes formed from the deep-fried powder are not easily detached during cooking. . In addition, by using the fried powder of the present invention, it is possible to provide a deep-fried food because it is crisp and crispy and less oily.

  In general, fried chicken is made by adding flour, potato starch, corn starch, corn flour, etc., salt, sugar, skim milk powder, seasonings, spices, emulsifiers, swelling agents, eggs, etc., or these ingredients are mixed in advance The special mix powder that has been made is sprinkled directly on ingredients such as livestock meat such as chicken and pork and marine products such as shrimp, crab, squid and fish, or stuffed with ingredients dissolved in water. Later fried in oil and cooked. The purpose of cooking fried flour for business use is to sprinkle the ingredients, so that the fried powder is sprinkled with a liquid such as a clothing type, water, oil, etc. It is used by classifying things as water-resistant clothing types.

  The fried flour of the present invention can be used in the form of powder as a dressing material, but it is better to add water to make a melted dress. In the present invention, the fried powder of water-soluble garments means fried powder because water is mixed with fried powder. In water to be mixed, substances such as seasonings and thickening polysaccharides can be dissolved and dispersed in advance. By using a water-soluble clothing type, the ingredients do not have excessive spillage of moisture, and the clothes are crunchy and crunchy. On the other hand, the ingredients are soft and have a juicy texture, so you can get fried food. it can.

  When the clothing material of the present invention is used as a water-soluble clothing, the amount of water is typically 70 to 130% by weight based on the clothing material. It is preferable to add water to an appropriate viscosity. The viscosity of the water-soluble clothing is generally in the range of several hundred to several thousand mPa · s. However, in the clothing material of the present invention, a higher viscosity than usual is preferable. Specifically, it is preferable to add water so that the viscosity measured at 25 ° C. with a B-type viscometer is 6,000 mPa · s to 18,000 mPa · s. When the viscosity is higher, the fried food after juicy is juicy and the texture of the clothes is also preferable. A thickener or the like can also be used to adjust the viscosity.

  The composition of the material excluding durum flour and soy flour is wheat flour, starch, processed starch (hereinafter referred to as “other flour”) excluding durum flour, and eggs to improve the texture and appearance. -A specific durum wheat flour, preferably a soybean flour, is blended with a commonly used material for blending an expanding agent, an emulsifier, and the like. It is also possible to add known seasonings such as salt, sugar and powder seasonings for seasoning. Furthermore, it does not prevent containing a coloring agent, a flavoring agent, an emulsifier, and other food additives.

  As other flours, wheat flour can be strong flour, quasi-strong flour, medium flour, weak flour and the like. Starch is wheat starch, corn, waxy corn, cereal starch such as rice, potato starch such as potato, tapioca, red beans, kidney beans, cowpea, broad beans, and other beans. Etc. can be enumerated. Processed starches such as roasted dextrin, enzyme-modified starch, acid-decomposed starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch, and wet heat-treated starch can be used. There are no particular limitations on the combination of other flours, and starch and the like can be blended alone.

  Examples of seasonings include salt, saccharides (eg, monosaccharides, disaccharides, oligosaccharides, sugar alcohols), powdered soy sauce, powdered miso, chemical seasonings (eg, amino acid seasonings, nucleic acid seasonings), succinic acid. Those selected from sodium, plant protein hydrolyzate (HVP) powder, and the like can be used in appropriate combination.

The deep-fried fried flour of the present invention is based on the clothing material prepared as in the above example, and a specific durum wheat flour, preferably a specific soy flour is added thereto.
Durum wheat can be obtained by treating durum wheat in a normal milling process or by pulverizing it in combination with a general pulverizer. Moreover, the durum flour of a specific particle size distribution can be obtained by classifying by sieving. The particle size distribution of the durum flour should be composed of 212 μm or less, and desirably 150 μm or less. If wheat flour having a particle size of 212 μm or more is contained in an amount of 10% or more, it becomes difficult for water-soluble clothing to adhere uniformly, which causes fried clothing to bind together. As for the particle size distribution of the durum flour, 50% to 150 μm may be included in an amount of 30% or more. When the particle size of 50 μm or less is contained by 60% or more, the anti-binding effect is maintained, but it is not possible to create a texture that has a balance between light and crunchy texture and lightness.

In the present invention, the distribution of the specific range of the particle size is measured by a Fraunhofer diffraction method using a laser diffraction particle size distribution measuring device, and is measured as a volume reference distribution (integrated distribution or frequency distribution) on and under the sieve. . The measured values vary depending on the device and the program, and the mathematical concept of less than the following is meaningless. In the present invention, the error is considered to be ± 5% of the measured value. Specifically, 10% by weight of the powder having a particle size of 150 μm or less in the present invention means that the volume-based integrated distribution having a particle size measurement value of 150 μm or less is 10.5% or less, and the powder having a particle size of 50 μm or more. 10% by weight of the body means that the volume-based cumulative distribution on the sieve having a particle size measurement value of 50 μm is 9.5% or more. In the case of durum wheat flour, the density for each specific particle size range may be considered constant (wheat flour is about 1.4 g / cm ³ ), and the volume-based distribution is equivalent to the weight-based distribution. The distribution of the specific range of particle size can also be obtained from the weight-based distribution obtained by classifying the particle size with a sieve and measuring the weight.

  The addition amount of the durum wheat flour is 20 wt% to 50 wt%, preferably 30 wt% to 50 wt% in the powder of the clothing material. If it is 20% by weight or less, the effect of preventing binding does not appear, and if it exceeds 50% by weight, the texture becomes hard.

  The soybean powder has a particle size of 212 μm or less and an NSI of 30 or less, preferably 25 or less, more preferably 25 to 10 in range. Soy flour can be obtained by grinding dry soybeans. You may grind | pulverize after processing, such as peeling and degreasing, before grinding | pulverization. What is pulverized without defatting is called full-fat soybean powder, and what is pulverized after defatted is called defatted soybean powder. As a method for obtaining the soybean powder, a method in which the soybean powder is thermally denatured to have an NSI of 30 or less regardless of whether it is dry heat or wet heat heating, or indirectly or directly heated, may be used. For example, a method is used in which soybean powder is heated under pressure (for example, 100 to 200 ° C.) by using a pressure heating apparatus such as a uniaxial or biaxial extruder and is sufficiently heated to denature the soybean protein (for example, 100 to 200 ° C.). You can also Moreover, a heated soybean powder can be obtained by heating non-heated soybean powder at 110-135 degreeC with a microwave etc. for 30 second-5 minutes.

  The particle size of the soybean powder is suitably 212 μm or less, more preferably 106 μm or less. As a method for obtaining soybean powder having a particle size of 212 μm or less, a commonly used pulverization method and classification method can be used in combination. For pulverization, impact pulverizers such as pin mills, jet mills, shear pulverizers, mass colliders, grinders, grinding pulverizers such as millstones, or complex pulverizers such as cryogenic freeze pulverizers, etc. Alternatively, a known pulverizer may be used. Classification may be performed by a generally performed method. For example, vibrating sieve, in-plane sieve, sieving by dispersing action of fine particles by air flow, wet classification using hydro separator, liquid cyclone, etc., dry classification using gravity classifier, inertia classifier, centrifugal classifier, etc. Other known classification methods may be used. For example, soybean powder having a particle size of 212 μm or less can be obtained by passing through a sieve having an opening of 212 μm.

  The method of measuring the particle size of the powder is a method of separating with a sieve, a method of measuring the size using a microscope, a method of obtaining from the sedimentation velocity, a method of obtaining from the inertial force, and using diffracted light or scattered light dispersed in a medium. Many methods such as a measurement method have been adopted, and it is known that the value of the particle size varies depending on the measurement method. Further, the shape of the soybean flour particles is not a perfect sphere, and the particle size cannot be defined directly. In addition, the JIS standard has a standard sieve standard (JIS Z-8801), and the size of the sieve is specified by the opening of the sieve. The definition of the term JIS Z 8901 “Test powder and test particles” In the section, the particle size is expressed as “the size of the test sieve measured by the sieving method, the Stokes equivalent diameter by the sedimentation method, the equivalent circle diameter by the microscopic method, and the light scattering method. And the equivalent of the sphere by the electrical resistance test method. " Therefore, in the present invention, the particle size in soybean powder of 212 μm or less refers to the particle size passing through a sieve having an opening of 212 μm.

The NSI (abbreviation for N itrogen S olubility I ndex), means water-soluble nitrogen index, shows a water-soluble protein content to total protein content, the index indicating the degree of modification of the protein.
NSI can be measured by the method described in Reference Oil and Fat Analysis Experimental Method 2003 Edition (Edited by Japan Oil Chemists' Society) 1.8.2-1996.
[Measurement method of NSI]
Weigh 5 g of soy flour into a glass tube for centrifugation. Dissolve in 50 ml of distilled water at 20 ° C. ± 2 ° C. and shake with a shaker at 30 ° C. for 60 minutes. Remove the tube and centrifuge at 2000 rpm for 10 minutes, then transfer the supernatant to a 250 ml volumetric flask. Add 50 ml of fresh distilled water to the residue in the tube, shake for 60 minutes and centrifuge for 10 minutes as before, and transfer the supernatant to the volumetric flask. This operation is repeated 4 times, and the extract is collected in a whole flask. The instrument is washed with a small amount of distilled water, and the washings are stored in a flask and then made up to 250 ml. After homogenizing the contents of the flask, filter through a filter paper into a 250 ml Erlenmeyer flask. Weigh 50 ml into a Kjeldahl flask with a whole pipette, determine the amount of nitrogen by the Kjeldahl method, and obtain the amount of water-soluble nitrogen (Ns).
1 g of soybean powder is accurately weighed, the total nitrogen amount (N) in the prepared sample is obtained by the Kjeldahl method, and NSI is obtained from the following formula.
NSI = Ns / N × 100

Soy flour with an NSI of 30 or less has little water-soluble protein, and water is quickly lost from the garment when oiled, so the surface of the garment dries quickly. On the other hand, even when the particle size is small, it is difficult to retain water, so it dries quickly when dipping. As a result, it is considered that clothes that are in contact with each other are less likely to be combined with each other, and the clothes are crisp and crunchy.
Even if full-fat soybean powder and defatted soybean powder alone are used as the soybean powder, there is an effect that the clothes are not bound to each other, but it can be said that the combination of these is more effective. Soy flour having a particle size of 212 μm or less and NSI of 30 or less is included in the powder of the clothing material in an amount of 2 to 20% by weight, preferably 4 to 12% by weight, more preferably 5 to 10% by weight. Is appropriate.

The present invention also includes the above-described deep-fried fried flour, for example, durum wheat having a particle size of 212 μm or less, and a soybean flour having a particle size of 212 μ or less and NSI of 30 or less in the fried flour dressing material. It is deep-fried because it was prepared using garment.
There are no particular limitations on the type of oil and fat used for frying and the conditions for frying. The types of fats and oils for oil and fat are processed with animal and vegetable fats and oils, fractionation, hydrogenation, transesterification oil, etc. in consideration of the heat resistance, stability, flavor, and desired frying suitability of fats and oils. What is necessary is just to select what combined 1 type or 2 types or more, and to cook.
The fried flour of the present invention does not bind to the surface of oil pans such as pans and frying pans, and has the property that it is difficult for the fried garments to bind to each other. There is a feature that fried foods can be produced because the clothes do not come off even if the ingredients garnished with 2-4 times the amount of oil and oiled in a state where the clothes are in contact with each other. Since it can be cooked with a small amount of oil and fat, it is economical and convenient, and it is most suitable for making fried food in a flat bottom frying pan having a diameter of 15 to 30 cm in general households.

  Details of the present invention will be described in the examples. The present invention is not limited to these examples.

[Examples 1-5, Comparative Examples 1-2]
<Sample adjustment>
Coarse grains of Durum wheat semolina (sample No. 1) were removed with a sieve having an opening of 212 μm (70 mesh) and 150 μm (100 mesh), and Durum flour No. 2, no. 3 was prepared. Silk Road (made by Showa Sangyo Co., Ltd.) was prepared as commercially available durum flour (sample No. 2). Durum wheat semolina (sample No. 1) was pulverized and sieved repeatedly using a roll mill and shifter, and durum wheat sample No. 1 was used. 5 was prepared. Durum flour sample no. 6 was pulverized with a hammer mill (Pulverizer: manufactured by Hosokawa Micron Co., Ltd.). 7 was prepared. Sample No. obtained in this way. About 1-7, the particle size distribution was measured by the Fraunhofer diffraction method in the calculation mode using the laser diffraction type particle size distribution measuring apparatus (SypatecHEROS (H0348) & RODOS: made by JEOL Ltd.). The volume-based particle size distribution (%) of the durum flour sample is shown in Table 1.

(Manufacture of fried chicken)
Fried flour was prepared from the formulation shown in the formulation table of Table 2. Since it was obtained, 110% by weight of each fried flour was added and 190 g of melted coating liquid was prepared and combined with 390 g of chicken (30 g per piece, 13 cuts). 180 g of oil was put in a frying pan having a diameter of 26 cm. The temperature of the fats and oils was kept at 160 to 170 ° C., and chicken with garments at an initial temperature of 165 ° C. was added at intervals of about 1 second and then oiled for 5 minutes. The remaining amount of the melted coating liquid was 30 g, and the depth (oil depth) of the oil and fat surface was 2 cm from the bottom of the frying pan after being poured into the oil. Therefore, chicken with 560 g of clothes was cooked at an oil depth of 2 cm.

About each fried chicken obtained, the binding prevention effect of clothing and the texture of clothing were evaluated according to the following criteria.
Anti-binding effect ◎: There is no binding between fried chickens, and they are easily separated with chopsticks.
○: The fried chicken is weak and can be separated with chopsticks. The fried shape is not affected.
Δ: Fried chickens are bound but can be separated and allowed as fried chicken.
X: The binding between fried chickens is strong, and when separated, it is not preferable as a fried appearance from peeling off.
Texture + 2: A crunchy texture or a clearly hard texture.
+1: A crispy texture, but with a slightly crunchy texture.
± 0: Texture with moderate crunchiness (texture with a balance between moderate texture and lightness).
-1: The crunchy texture is slightly weak. Slightly soft texture.
-2: The crunchy texture is weak. Soft texture.
The results are summarized in Table 3.

  In the situation where the amount of oil fried in front of the oil amount is in close contact with the side that is three times the amount of fried oil, even if it is oiled, the fried clothes do not bind to each other. It was found that fried food can be made from a certain texture. From the results of Comparative Example 1 and Examples 1 and 2, it was found that the effect of preventing binding was not exhibited when durum flour having a particle size of 200 μm or more was contained. Moreover, if it is 150-200 micrometers in particle size, you may contain, but when the result of Example 3-6 was considered, it turned out that it is desirable that a particle size is less than 150 micrometers. The clothing texture should have a particle size of less than 200 μm in order to reduce the crispness. A soft feeling can be produced by adding 60% or more of particles having a particle size of less than 50 μm. It is considered that durum flour having a particle size of 50 to 150 μm exhibits an anti-binding effect, and at the same time, has a crunchy and appropriate texture.

[Examples 7-8, Comparative Examples 2-3]
Deep-fried flour was prepared from durum wheat flour (sample No. 4) according to the formulation shown in Table 4, fried chicken was produced in the same manner as in the above Example, and evaluated in the same manner as in Example 1-6 (Table 4).

[Examples 9-14]
(Combination with soy flour)
Durum wheat flour (sample No. 4) and NSI 24.1, 35.2 soybean flour with the basic composition shown in Table 5 and sieved at 710 μm, 212 μm, 106 μm (150 mesh) and collected under the sieve Fried flour was prepared from each blend, and fried chicken was produced and evaluated in the same manner as in the above Examples (Table 6).

  From the above results, it was strongly suggested that the addition of soybean powder having NSI of 30 or less to durum wheat increases the binding prevention effect. Furthermore, it is considered that the texture of the clothes becomes more preferable when soybean powder having a particle size of 212 μm is added.

[Examples 15-18]
Durum wheat flour (sample No. 4) and soybean flour (S-55: manufactured by Showa Sangyo Co., Ltd.) with NSI 24.1 and a 212 μm sieve under 99% by weight were blended with wheat starch and soybean flour in the basic composition shown in Table 5 Fried flour was prepared since only the fried food was replaced, and fried food was produced and evaluated in the same manner as in the above Example (Table 7).

  From the above results, it can be seen that if the amount of soybean flour added is too small, a sufficient binding prevention effect cannot be obtained, and if the amount added is too large, the combined effect with durum wheat flour is exerted too much and the clothes tend to become harder. . Therefore, since it contains durum wheat flour, when soybean flour is added to the deep-fried flour, it is considered to be appropriate to contain 2 wt% to 20 wt%, preferably 5 to 10 wt% in the powder.

  For consumers who are seeking the convenience of cooking, which has increased in recent years, even when fried with a small amount of oil, the clothes do not bind together, the appearance is good, and the texture of the clothes is oily It has become possible to provide a method for producing deep-fried flour and fried chicken that are not fried.

Claims (5)

Deep-fried flour characterized in that it contains durum wheat flour having a particle size of 212 μm or less in the fried flour dressing material. The deep-fried meal from Claim 1 containing soybean powder having a particle size of 212 µm or less and an NSI of 30 or less. The fried powder of claim 1 or 2 which is a fried powder of water-soluble clothing. The fried powder according to claim 1, 2 or 3, which is a fried powder because the clothes do not bind to each other when dipping. The fried food prepared from the fried powder according to any one of claims 1 to 4 as a clothing material.