JP2018023346A - Heat-processed wheat flour, mix for batter-fried food containing the same, and method for producing batter-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide heat-processed wheat flour that is capable of producing batter-fried food having excellent texture, such as proper crunchiness and crispiness, and being less oily, as well as a mix for batter-fried food that is capable of producing such a batter-fried foodstuff.SOLUTION: This invention relates to heat-processed wheat flour produced by heating raw wheat flour, wherein a viscosity Vof 31.7 mass% of a slurry in the heat-processed wheat flour at a temperature of 20°C is 400-1500 mPa_s, and the viscosity Vand a protein content Cp (mass%) based on a dry mass of the heat-processed wheat flour satisfy formula (I) : V≤260×Cp-2,000. This invention further relates to a mix for batter-fried food comprising 2.5-100 mass% of the heated wheat flour; and a method for producing a batter-fried food using the heat-processed wheat flour or the mix for batter-fried food.SELECTED DRAWING: Figure 1

Description

  The present invention relates to heat-treated wheat flour, and particularly relates to heat flour suitable for mix for fried foods.

  Conventionally, the technique which improves the food texture of various foodstuffs by using the heat processing wheat flour which heat-processed wheat flour has been developed. It is also known that heat-treated wheat flour is used in mixes for fried foods such as tempura and fried chicken. In such heat-treated wheat flour, the heat-treating conditions of the wheat flour are controlled according to the purpose.

  For example, in Patent Document 1, the contained starch is not substantially pregelatinized as heat-treated wheat flour that is used for deep-fried foods such as tempura and has a brittle and crunchy texture even when cooled. Moreover, the deep-fried food has a gluten vitality of 90 to 98% when the gluten vitality of the untreated flour is 100, and a gluten swelling degree of 105 to 155% when the gluten swelling degree of the untreated flour is 100. Heat treated wheat flour is disclosed. Moreover, in patent document 2, durum wheat flour and wet-heat-treated wheat flour are contained as a tempura clothing mix which is good in the clothing to a tempura ingredient material, and is excellent in a flower blooming state, and can obtain the crispy clothing. A tempura clothing mix is disclosed. Patent Document 2 describes that the tempura garment mix preferably further contains oxidized starch. Furthermore, in patent document 3, water retention (dry base) is 85-110 as mixed powder for tempura which can obtain the tempura garment which has little oil absorption amount and the crisp feeling of the clothes is not easily lowered even after the time after frying. There is disclosed a mixed flour for tempura comprising heat-treated wheat flour prepared so as to become. Moreover, in patent document 4, the peak viscosity of RVA (Rapid Viscoanalyzer) is 4700 mPas as the heat-treated wheat flour for deep-fried food from which the fried foods which are excellent in binding property with a deep-fried food seed | species, and have a favorable flavor and food texture are obtained. -Heat-processed wheat flour for deep-fried foods characterized by heat-treating s or more flour and having a gluten vitality of 30% or less is disclosed.

JP-A-8-84568 JP-A-10-52232 JP 2010-22245 A JP 2010-233540 A

  In general, fried foods such as tempura and fried chicken are required to have a good texture such as moderate hardness and crispness and low oiliness. However, even when the heat-treated wheat flour disclosed in the above-mentioned patent documents is used in a mix for fried food, it is difficult to obtain a fried food with all these evaluations being good. The oxidized starch described in Patent Document 2 is also often used to improve the texture of fried clothes of fried foods. However, when oxidized starch is blended in a mix, the fried foods may become oily. It was.

  Accordingly, an object of the present invention is to produce a fried food that has a good texture such as moderate hardness and crispness and is less oily, especially when used for fried food. It is to provide a heat-treated flour that can be. Another object of the present invention is to provide a fried food mix capable of producing a fried food having a good texture such as moderate hardness and crispness and low oiliness. It is to provide. Furthermore, the objective of this invention is providing the manufacturing method of the fried food whose fried clothes have favorable food texture, such as moderate hardness and crispness, and few oiliness.

  As a result of various investigations focusing on the protein content, and the viscosity of the slurry prepared by adding water, the inventors of the present invention, as a result of conducting various studies focusing on the heat-treated wheat flour suitable for the mix for fried food, It has been found that the above problems can be solved if the viscosity of the slurry is heat-treated flour showing a predetermined relationship.

That is, the object is a heat-treated wheat flour obtained by heat-treating raw material flour, and a viscosity V _{12 rpm at} a temperature of 20 ° C. of a 31.7 mass% slurry of the heat-treated wheat flour is ₄₀₀ to 1500 mPa · s, The protein content Cp (mass%) based on the viscosity V _{12 rpm} and the dry mass of the heat-treated flour is represented by the formula (I):
_V12rpm ≦ 260 × Cp-2000 (I)
Achieved by heat-treated flour characterized by satisfying. By using the heat-treated flour having the above-mentioned characteristics for fried foods, the fried clothes have a good texture such as moderate hardness and crispness, and produce a fried food with less oiliness can do. In the present invention, “slurry” means a fluid made uniform by adding water to a raw material powder such as wheat flour. The viscosity V _{12 rpm} is a measurement value (mPa · s) of 12 rpm of a B-type viscometer at 20 ° C. immediately after the preparation of the 31.7 mass% slurry.

Preferred embodiments of the heat-treated wheat flour of the present invention are as follows.
(1) The viscosity V _{12 rpm} is ₅₀₀ to 1200 mPa.s. s.
(2) The protein content Cp based on the dry mass is 8.5 to 14.0% by mass.
(3) The ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated wheat flour to the thixotropic coefficient T _(U) of the raw wheat flour is 1.1 or more.
By using the heat-treated flour having the characteristics of (1) to (3) for fried foods, the fried clothes have a good texture such as moderate hardness and crispness, and are oily. Less fried foods can be produced.

  Moreover, the said objective is achieved by the mix for fried food containing 2.5-100 mass% of heat-processed flour of this invention. Thereby, the fried clothes can have a good texture such as moderate hardness and crispness, and can easily produce fried foods with less oiliness. Further, the above object is achieved by a method for producing fried food characterized by using the heat-treated wheat flour of the present invention, and a method for producing fried food characterized by using the mix for fried food of the present invention. Is done. The fried food produced by the production method of the present invention is a fried food that has a good texture such as moderate hardness and crispness, and is less oily.

  By using the heat-treated wheat flour of the present invention for a fried food, the fried garment has a good texture such as moderate hardness and crispness, and can produce a fried food with less oiliness it can. Therefore, the fried food mix according to the present invention can easily produce fried foods having a good texture such as moderate hardness and crispness and low oiliness. .

It is a graph which shows the relationship of the viscosity _V12rpm of the slurry with respect to the protein content Cp based on the dry mass of heat processing wheat flour and raw material flour.

[Heat-treated flour]
The heat-treated wheat flour of the present invention is a heat-treated wheat flour obtained by heat-treating raw material flour, and a viscosity V _{12 rpm at} a temperature of 20 ° C. of a 31.7 mass% slurry of the heat-treated wheat flour is ₄₀₀ to 1500 mPa · s. _Yes , the viscosity V _{12 rpm} , and the protein content Cp (mass%) based on the dry weight of the heat-treated flour is represented by the formula (I):
_V12rpm ≦ 260 × Cp-2000 (I)
It is characterized by satisfying.

In general, the higher the protein content of wheat flour, the higher the viscosity of the slurry. Usually, batters used for fried foods such as tempura and fried chicken are prepared to have a relatively low viscosity because if the viscosity is too high, the amount of adhesion to ingredients increases and the texture is adversely affected. Therefore, when using conventional heat-treated wheat flour as a batter for fried foods, one having a relatively low protein content has been selected. The present inventors, when used in batters for fried foods, provide a fried food that has a good texture such as moderate hardness, crispness, etc., and low oiliness. As a result of examining heat-treated wheat flour prepared from various raw flours for the characteristics of heat-treated wheat flour, when the viscosity V _{12 rpm} and the protein content Cp satisfy the above formula (I), the conventional heat treatment It has been found that better fried foods can be obtained compared to flour. Formula (I), as shown in FIG. 1, plots the relationship of the viscosity V _{12 rpm to} the protein content Cp of various heat-treated wheat flours, and selects the range (examples) in which the above objective can be achieved. To do. As shown in the examples described later, the heat-treated wheat flour of the present invention satisfying the formula (I) is a batter for fried food as compared to the conventional heat-treated flour not satisfying the formula (I) (comparative example). When used, the fried food has a good texture such as moderate hardness and crispness, and a fried food with less oiliness can be obtained. Although this mechanism is not clear, a batter using the heat-treated flour of the present invention has a viscosity suitable for fried foods and has a higher protein content than conventional heat-treated flour. It is thought that the improvement of the texture of the fried garments and the oil absorption suppression effect were obtained. In the present invention, “fried food” means a fried food having fried food on the surface of the food, and excludes so-called fried foods that are fried with bread crumbs. For example, fried tempura, fried tatsuta, fritters, chicken nuggets and the like. The “batter” means a fluid used for the production of food that is made uniform by adding water to a batter raw material containing raw flour such as wheat flour and other auxiliary materials.

In the present invention, the heat-treated flour has a viscosity V _{12 rpm} of 400 to 1500 _{mPa.s as} described above. s. Thereby, when using for the batter for fried foods, suitable viscosity is obtained. In order to make the batter obtained more suitable, the heat-treated wheat flour of the present invention has a viscosity V _{12 rpm of 500} to 1200 mPa.s. It is preferably s, more preferably 500 to 1000 mPa · s, and particularly preferably 500 to 900 mPa · s.

  In the present invention, the range of the protein content Cp based on the dry mass of the heat-treated wheat flour is not particularly limited as long as the formula (I) is satisfied. When heat-treated flour is used as a batter for fried foods, it produces a fried food that has a good texture such as fried food and moderate hardness, crispness, and low oiliness. Therefore, the range of the protein content Cp based on the dry mass is preferably 8.5 to 14.0% by mass, more preferably 9.5 to 14.0% by mass, and 10.5 to It is particularly preferably 13.5% by mass. The protein content Cp based on the dry mass of the heat-treated wheat flour can be measured according to a conventional method.

In the present invention, the ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated flour to the thixotropic coefficient T _(U) of the raw flour is 1.1 or more. It is preferable. In the present invention, the thixo factor is a parameter designed by the present inventors as an index of fluid smoothness, and is a measured value (V _{30 rpm} ) of 30 rpm with respect to a measured value (V _{6 rpm} ) of a slurry B-type viscometer at 6 _rpm. ) Ratio (V _{30 rpm} / V _{6 rpm} ). More specifically, for 31.7% by mass slurry (temperature 20 ° C.) prepared from each flour sample as described above, V _{30 rpm} was measured at ₃₀ rpm using a B-type viscometer, and then V _{6 rpm} was measured at _{6 rpm} . The ratio ( _V30rpm / _V6rpm ) can be calculated. As can be understood from the above calculation method, the thixotropic coefficient T in the present invention is used as an index of the shear rate dependency of the viscosity, and the original thixotropy influenced by the passage of time when a predetermined shear rate is applied. It does not indicate the degree of sex. A fluid having a thixotropic coefficient T of 1 is generally called a Newtonian fluid, typically water or liquid oil. A fluid having a thixotropic coefficient T smaller than 1 is generally called a pseudoplastic fluid, and mayonnaise or ketchup-like fluid. A fluid having a thixotropic coefficient T larger than 1 is generally called a dilatant fluid, which is 1 : 1 mixture.

In general, in the case of wheat flour, the thixotropic coefficient T is less than 1 and is usually about 0.4 to about 0.9, whether untreated or after heat treatment. When used in batters for fried foods, flour with a low thixotropy coefficient T is difficult to adjust the amount attached to the ingredients because of its battered physical properties, and is usually used as a raw material for fried food mixes. Not selected. Therefore, it is common to select flour having a high thixotropy factor T _(U) when not treated as a raw material for heat-treated flour. In the present invention, flour having a low thixotropic coefficient T _(U) when untreated but having a high thixotropic coefficient T _(H) after heat treatment, that is, a thixotropic coefficient T _{(H) of} the heat-treated wheat flour By selecting wheat flour that changes relatively greatly from the thixotropic coefficient T _(U) and heat-treating the ratio (T _(H) / T _(U) ) to 1.1 or more, the fried food When it is used for batters for cooking, it can be seen that it is possible to prepare a heat-treated wheat flour that has a good texture such as moderate hardness, crispness, etc. It was issued. As shown in the examples described later, the ratio of the thixotropic coefficient (T _(H) / T _(U) ) can be adjusted by the selection of the raw flour and the heat treatment conditions. The ratio of thixotropic coefficient (T _(H) / T _(U) ) is preferably 1.1 to 1.4. In the present invention, the thixotropic coefficient T _(U) of the raw wheat flour is preferably 0.4 to 0.6, and the thixotropic coefficient T _(H) of the heat-treated wheat flour is preferably 0.5 to 0.7.

  In the heat-treated wheat flour of the present invention, the raw material flour is not particularly limited as long as the heat-treated wheat flour having the above physical properties can be produced. For example, flour obtained from “Kitahonami” produced in Hokkaido can be selected.

In the present invention, the heat treatment conditions of the heat-treated flour are not particularly limited as long as the heat-treated wheat flour having the above physical properties is obtained. As shown in the examples described later, in order to obtain the heat-treated wheat flour of the present invention, conditions under which the viscosity V _{12 rpm} is low are preferred. However, depending on the heat treatment conditions, strong coloration or burnt odor may occur in the heat-treated flour, which may affect the taste of fried clothes. Therefore, the heat treatment conditions are adjusted as appropriate so that the above-mentioned heat-treated flour having the above physical properties can be obtained from the above-described raw material flour and the above-mentioned problems do not occur.

  The method for producing the heat-treated wheat flour of the present invention is not particularly limited and can be carried out according to a conventional method. For example, it can carry out by heating raw material flour for 2 to 120 minutes on the conditions of the product temperature of 60-150 degreeC using heating apparatuses, such as a wet heat heater and a paddle dryer.

  The use of the heat-treated wheat flour of the present invention is not particularly limited. Since the above effects can be obtained, it is particularly preferable to use it for fried foods. When used for a fried food, it may be used by mixing with a fried food mix, which will be described later, or may be used directly in a batter when producing a fried food.

[Fried food mix]
The mix for deep-fried food of the present invention is characterized by containing 2.5 to 100% by mass of the above-mentioned heat-treated flour of the present invention. By using this mix for fried foods, the effect of the above-mentioned heat-treated flour of the present invention is exhibited, and the fried clothes have a good texture such as moderate hardness and crispness, and are oily. It is possible to easily produce a deep-fried food. As described in the examples described later, when the content of the heat-treated flour of the present invention is lower than the above range, the effect of the heat-treated flour of the present invention cannot be exhibited only with the mix. In the fried food mix of the present invention, the content of the heat-treated flour of the present invention is preferably 5 to 70% by mass, and more preferably 5 to 50% by mass.

  In the fried food mix of the present invention, there is no particular limitation on the materials other than the heat-treated wheat flour of the present invention as long as the effects of the present invention are not impaired. For example, wheat flour such as wheat flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, etc. as corn starch; corn starch , Starches such as potato starch, tapioca starch, wheat starch, sago starch, rice starch, sweet potato starch, etc., and starches such as processed starch obtained by subjecting these starches to physical or chemical processing alone or in combination. It is done. Moreover, the mix for fried foods of this invention is a mix only for deep-fried food in which fried clothing exists in the surface of foodstuffs, such as tempura, fried, Tatsuta fried, fritters, and chicken nuggets, as mentioned above. Therefore, as long as the effects of the present invention are not impaired, other auxiliary materials can be appropriately contained in accordance with those uses. Secondary materials include, for example, sugars such as dextrin, oligosaccharides and sugars; fats and oils such as powdered oils and fats; protein such as egg white powder, egg yolk powder, whole egg powder, wheat protein, milk protein, and soy protein White materials: Baking powders such as baking powder containing baking soda (sodium bicarbonate), ammonium carbonate, calcium carbonate, etc., and acid agents such as tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate; guar gum, locust bean Thickeners such as gum, carrageenan and xanthan gum; seasonings such as salt, sodium glutamate and powdered soy sauce; extracts such as yeast extract, livestock meat or fish-derived extract; emulsifiers such as glycerin fatty acid ester and lecithin; other pumpkin powder, Examples include pigments, fragrances, spices, and various quality improvers.

[Method of manufacturing fried food]
The manufacturing method of the fried food of the present invention is characterized by using the heat-treated flour of the present invention. The heat-treated wheat flour of the present invention may be blended alone or with the above-mentioned other materials in the preparation of batters during the manufacture of fried foods. It may be used as Thereby, as above-mentioned, the fried clothing can manufacture easily the fried food which has favorable food texture, such as moderate hardness and crispness, and there are few oiliness. It is preferable that the compounding quantity of the heat-processed wheat flour of this invention is 2.5-100 mass% on the basis of the total mass of the material which prepares a batter, as described in the mix for clothing food of this invention. It is preferable that the method for producing the fried food of the present invention uses the mix for the fried food of the present invention in that the fried food can be more easily produced. The heat-treated wheat flour of the present invention or the fried food mix of the present invention can be used according to a conventional method. For example, first, a batter is prepared by mixing the batter preparation material containing the heat-treated flour of the present invention or the mix for the fried food of the present invention with water at an appropriate water content. The water content is not particularly limited, but for example, 140 to 180% by mass is preferable for tempura, and 80 to 120% by mass is preferable for frying. Next, after attaching the batter to the ingredients by immersing the ingredients that have been processed and molded vegetables, seafood, livestock, etc. as necessary, or applying the batter to the ingredients, etc. Put in frying oil at the proper temperature and oil for the appropriate time. Thereby, fried foods such as tempura and fried chicken can be easily produced. As described above, the fried food produced by the method for producing fried food according to the present invention has a good texture such as moderate hardness and crispness, and is less greasy as described above. It is a fried food.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Influence on the fried foods of the relationship between the viscosity and protein content of the heat-treated flour Each raw flour shown in Table 1 (1: Western White, 2: Australian Standard White, 3-5: Kitahonami) Using a thermo-hygrostat IW222 (manufactured by Yamato Kagaku Co., Ltd.), heat treatment was performed at 90 ° C. under sealed conditions to produce heat-treated wheat flour having physical properties shown in Tables 1 and 2. The physical properties of each sample were measured as follows, and fried foods were prepared for sensory evaluation.
(1) Protein content Cp (mass%) based on dry mass
For each sample, the nitrogen content determined by the Kjeldahl method is multiplied by a nitrogen-protein conversion factor (5.70) to determine the protein content, the moisture content is measured by the drying method, and the protein content based on the dry mass ( Mass%) was calculated.
(2) Viscosity and thixotropic coefficient First, water at a temperature of 20 ° C. is added so that each sample is 31.7% by mass (based on dry mass) (for example, if it is a sample having 14.5% by mass moisture, 170 g of water is added to 100 g), and the slurry is prepared by repeating stirring 10 times to the right and 10 times to the left 4 times. Immediately thereafter, using a B-type viscometer, the rotation speed of the rotor (No. 3) was set to 12 rpm, and the viscosity V _{12 rpm} (mPa · s) was measured at a temperature of 20 ° C. For the newly prepared slurry as described above, the viscosity V _{30 rpm} (mPa · s) was measured in the same manner except that the rotor speed was set to 30 rpm, and then the rotor speed was set to 6 rpm. Similarly, the viscosity V _{6 rpm} (mPa · s) was measured. Thixotropy coefficient T of each sample was determined by calculating the measured value of 6rpm for (V _6rpm), the measured value of 30rpm the ratio of _{(V 30rpm) (V 30rpm /} V 6rpm). Further, for the thixotropic coefficient calculated as described above, the ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated flour to the thixotropic coefficient T _(U) of the raw flour was calculated.
(3) Preparation of fried foods Tempura was selected as a fried food, and each flour sample was evaluated. Specifically, first, 99 parts by weight of each flour sample and 1 part by weight of a baking powder preparation (Aikoku Baking Powder Red Mark (manufactured by Aikoku Co., Ltd.)) were mixed to prepare a batter with a water content of 160 mass%. Next, a 2L size shrimp was attached with a flour of weak flour and immersed in each batter and poured into 170 ° C. frying oil, followed by 15 ml of seeding and oiled for 2 minutes and 30 seconds.
(4) Sensory evaluation Three hours after oil application, the hardness, crispness, and oiliness of each fried tempura were evaluated by the 10 panelists according to the following evaluation criteria.
(I) Clothes hardness 5: Very good.
4: Good.
3: Normal.
2: Slightly bad.
1: Bad.
(Ii) The crispness of the clothes 5: Very good.
4: Good.
3: Slightly good.
2: Slightly bad.
1: Bad.
(Iii) Oiliness 5: Oily feel is not felt and is very good.
4: It is hard to feel oily and good.
3: Feels slightly oily, but is acceptable.
2: Feels oily and slightly bad.
1: Feels oily strongly and is bad.
The results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, as a result of preparing tempura using the heat-treated wheat flour of Examples 1-7 and Comparative Examples 1-3, the difference in protein content Cp based on dry mass and viscosity V _{12 rpm} Differences were found in the evaluation of hardness, crispness and oiliness of tempura fried clothes. In particular, Examples 1 to 3 in which raw material flours 3 to 5 were selected and heat-treated were improved in comparison with Comparative Examples 1 and 2, respectively. As shown in FIG. 1, when the relationship of the viscosity V _{12 rpm} of the slurry to the protein content Cp based on the dry mass is plotted, the hardness of the garment, the crispness, the oil, with the straight line V _{12 rpm} = 260 × Cp−2000 as a boundary. It was suggested that an example in which all the evaluations of taste were good could be separated from a comparative example in which all or any of the evaluations were inferior. Further, from the results of Examples 1 to 7, the viscosity V _{12 rpm} is particularly preferably 500 to 800 mPa · s, and the protein content Cp based on the dry mass is particularly 10.5 to 13.5% by mass. It was suggested that this is preferable. Furthermore, it is preferable that the ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated wheat flour to the thixotropic coefficient T _{(U )} of the raw wheat flour is 1.1 or more. It was suggested.

2. Effect of content of heat-treated flour in mix for fried food (tempura) Using the heat-treated wheat flour of Example 1, the effect of the content ratio in the tempura mix was examined. Specifically, first, as shown in Table 3, a tempura mix was prepared by changing the content of heat-treated flour in the mix. Next, 1. Similarly to (3), tempura was prepared using a batter prepared by adding each mix at a water content of 160% by mass. Sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 3.

  As shown in Table 3, the tempura mix of Examples 8 to 14 containing 2.5 to 80% by mass of the heat-treated wheat flour of Example 1 is the hardness, crispness, and oiliness of the tempura fried clothes. All of the evaluations were good. In particular, the fried tempura of Examples 11 and 12 has moderate hardness and good crispness, so that the content of the heat-treated flour in the tempura mix is particularly 30 to 50% by mass. It was suggested that it is preferable. On the other hand, in Comparative Example 5 containing 2.0% by mass of the heat-treated wheat flour of Example 1, the clothes were slightly soft and the hardness was inferior. Moreover, the comparative example 4 which mix | blended the oxidized starch was inferior in the point which feels oiliness, although the hardness and crispness of clothing were favorable.

3. Effect of heat-treated flour in mix for fried food (fried chicken) As another fried food, fried chicken was selected, and the effects of the above heat-treated flour and its content were examined. Specifically, as shown in Table 4, the heat-treated flour in the mix and its content were changed to prepare a fried mix. Next, each mix was hydrated at a water content of 110% by mass to prepare a batter. Next, about 25 g of chicken thighs dipped in each batter solution was put into a frying oil at 170 ° C., and fried for 3 minutes and 30 seconds, and then fried. About fried food from the obtained 1. Sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 4.

  As shown in Table 4, the fried mixes of Examples 15 to 18 containing 2.5 to 100% by mass of the heat-treated flour of Example 1 are the hardness, crispness, and oiliness of fried garments. All of the evaluations were good. On the other hand, in the mix of Comparative Examples 6 and 7 not containing heat-treated wheat flour and Comparative Example 8 containing 100% by mass of the heat-treated wheat flour of Comparative Example 1, all evaluations were inferior to those of the Examples.

  As described above, if the heat-treated flour of the present invention is contained in the mix for fried foods in an amount of 2.5 to 100% by mass, the fried clothes have a good texture such as moderate hardness and crispness. It was suggested that a fried food with low oiliness could be obtained.

  As described above, the heat-treated wheat flour of the present invention is used for fried foods, so that the fried clothes have a good texture such as moderate hardness and crispness and are less oily. It was shown to be a heat-treated flour that can be produced.

  In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, when used for fried foods, the fried food has a good texture such as moderate hardness, crispness, etc., and can be used to produce a fried food with less oiliness Can provide flour. Furthermore, the fried food has a good texture such as moderate hardness, crispness, etc., and a fried food mix that can easily produce a fried food with less oiliness, and fried clothes It is possible to provide a fried food having a good texture such as moderate hardness and crispness and less oiliness.

Claims (7)

A heat-treated flour obtained by heat-treating raw material flour,
The viscosity V _{12 rpm at} a temperature of 20 ° C. of a 31.7% by mass slurry of the heat-treated wheat flour is ₄₀₀ to 1500 mPa · s,
The protein content Cp (mass%) based on the viscosity V _{12 rpm} and the dry mass of the heat-treated flour is represented by the formula (I):
_V12rpm ≦ 260 × Cp-2000 (I)
Heat-treated flour characterized by satisfying The viscosity V _{12 rpm} is ₅₀₀ to 1200 mPa.s. The heat-treated flour according to claim 1, which is s.   The heat-treated wheat flour according to claim 1 or 2, wherein the protein content Cp based on the dry mass is 8.5 to 14.0 mass%. The ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated wheat flour to the thixotropic coefficient T _(U) of the raw wheat flour is 1.1 or more. The heat-treated flour according to any one of the above.   A mix for fried food containing 2.5 to 100% by mass of the heat-treated flour according to any one of claims 1 to 4.   The manufacturing method of the fried food characterized by using the heat-processed flour of any one of Claims 1-4. A method for producing fried foods, comprising using the fried food mix according to claim 5.

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