JP2018174838A - Deep-fry coating mix, deep-fry coating batter, deep-fried food and method for producing deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deep-fry coating mix that has reduced grain odor and harsh taste while containing bran.SOLUTION: A deep-fry coating mix has a content of water-added roasted bran of more than 0 mass% and 70 mass% or less.SELECTED DRAWING: None

Description

  [Technical Field] The present invention relates to a frying mix, a frying batter, a fry and a method for producing the fry.

  Techniques for using bran to improve the texture of fried foods are known. For example, Patent Document 1 discloses a composition for frying powder using flour and / or flour bran obtained in a wheat production process to obtain a good texture.

  Bran has recently been attracting attention as a food material rich in dietary fiber, minerals and vitamins, and its application to various foods has been attempted from the viewpoint of intake of abundant nutrients.

Japanese Patent Application Laid-Open No. 63-177761

  Patent Document 1 discloses that flour and flour bran have a relatively large number of viable bacteria. In addition, since bran has a characteristic cereal smell and taste and has a bad taste, it is necessary to reduce the cereal smell and taste by processing.

  Heating is considered to be effective in reducing the viable count of bran. However, as a result of examination, the present inventor has found that simple heat treatment can not sufficiently reduce the grain odor and taste of bran.

  Therefore, the main object of the present invention is to provide a mixture for deep-fried dressing which contains bran and is less in grain odor and flavor.

The present invention provides a mix for deep-fried dressings, wherein the content of the water-cooled roasted bran is more than 0% by mass and 70% by mass or less.
The present invention also provides a frying batter comprising the frying mix.
The present invention also provides a fried food having a batter, wherein the batter for the deep batter or the batter for the batter is included in the batter.
In addition, the present invention provides a method for producing a fried food, in which the above-mentioned mixture for frying or the batter for frying is attached to an ingredient and fried.

  In the present invention, the “mix” is a composition having a powdery raw material as a main component. The mix can be spread by oiling it with ingredients, or it can be dissolved in water etc. and entwined by ingredients to oil.

  According to the present invention, it is possible to obtain a frying mix which contains bran and which is less in grain odor and flavor.

  Hereinafter, modes for carrying out the present invention will be described. The embodiment described below shows an example of the embodiment of the present invention, and the scope of the present invention is not interpreted narrowly by this.

<Mix for fried clothes>
The mix for deep-fried clothes of this embodiment contains a hydrous roasted bran. Since the roasted wheat bran has reduced the characteristic cereal smell and taste, the flavor of the fried food is less likely to be lost even when it is added to the fried food. Also, a moderately good roast flavor can be added.

  The bran used as the raw material of the water-dried roasted bran is preferably derived from at least one selected from the group consisting of wheat, oats, barley and rye, and is more preferably derived from wheat.

  The content of water-cooled roasted bran in the mix for deep-fried dressing is more than 0% by mass and 70% by mass or less. If it is more than 70% by mass, grain odor or a savory taste may be felt and the flavor may be inferior. From the viewpoint of flavor, the content of the hydrolyzed roasted bran is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less, and still more preferably 35% by mass or less.

  The fried food containing the hydrous roasted bran was not only less grainy and smelly, but also crispy, good in texture and hard to feel oily, as shown in the examples to be described later. The content of the water-cooled roasted bran may be more than 0% by mass, but is preferably 1% by mass or more from the viewpoint of obtaining a fried material which is crisp and less oily.

The content of the roasted roasted bran in the mix for frying is preferably 1 to 70% by mass, more preferably 1 to 50% by mass, and still more preferably 1 to 40% by mass, if it is for frying. % By mass is even more preferable, and 5 to 20% by mass is particularly preferable.
If it is for bats, 1 to 70% by mass is preferable, 5 to 70% by mass is more preferable, 5 to 50% by mass is more preferable, 5 to 40% by mass is still more preferable, 5 to 30% by mass is particularly preferable And 10 to 30% by mass are more particularly preferred.
If it is for croquettes, 1-70 mass% is preferable, 5-70 mass% is more preferable, 5-50 mass% is still more preferable, 5-30 mass% is still more preferable.
For scraping, 1 to 25% by mass is preferable, 1 to 20% by mass is more preferable, 1 to 15% by mass is more preferable, and 1 to 10% by mass is still more preferable.

  The hydrous roasting bran used in the present embodiment will be described. The hydrous roasted bran is obtained by heating and adding water before and / or during heating. The hydrous roasted bran preferably has an α-amylase titer of 150 mU / g or less, and preferably has a neutral protease titer of less than 20 U / g. The “α-amylase titer” is an index that represents the degree of activity of α-amylase. "Neutral protease titer" is an index indicating the degree of activity of neutral protease, and casein (milk) is used as a substrate, and at 38 ° C, pH 6.0, 1 μg of L- The activity that causes an increase in the amount of non-proteinous phenol reagent color material corresponding to tyrosine is 1 U (unit). In all cases, the lower the value, the lower the activity. The low activity of the enzyme contained in the roasted bran is considered to mean that the heat is sufficiently applied to the inside so that the enzyme is inactivated by the addition of water and heat treatment.

  As described above, although simple heat treatment failed to reduce grain smell and flavor, the inventors of the present invention have found that it is possible to reduce the grain smell and flavor of bran by water roasting treatment as a result of intensive studies. Further, the present inventor considered that the reason why the cereal smell and the savory taste could be reduced in this way is that the heat was sufficiently spread to the inside of the bran by the water roasting treatment. Therefore, the present inventor focused on using an enzyme activity as an index for determining whether or not bran was sufficiently heated. As a result, the hydrous roasted bran having an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g is sufficiently heated to the inside, and grain odor and marvelous taste are more effective. Was found to be reduced.

  Lower alpha-amylase and neutral protease titers are preferred. The α-amylase titer is more preferably 100 mU / g or less. The neutral protease titer is more preferably less than 10 U / g.

  The "alpha-amylase titer" can be measured according to AACC Method 22-02.01. Alternatively, measurement may be performed using a commercially available measurement kit. As a commercially available measurement kit, for example, α-Amylase Assay Kit (manufactured by Megazyme) can be used.

  For example, the neutral protease titer can be obtained from “Analytical simplified flowchart” (http://www.jfrl.or.jp/bunsekiflow/index.html) published on the web by the Japan Food Research Laboratories. It can be measured in accordance with the measurement method described in the section of acid, neutral and alkaline protease titers and "the 4th revised National Tax Agency prescribed analysis method annotation" (Japan Brewing Association).

  In addition, it is preferable that the water roasted bran has an L value of 31 or more. The lower limit value of L value is more preferably 60 or more, and still more preferably 70 or more. The upper limit of the L value is preferably 85 or less.

  "L value" refers to a value indicating the lightness of water-roasted bran measured by a color difference meter using a known method. The L value is represented by a numerical value from 0 to 100, L value 0 means black, and L value 100 means white. For example, a spectrophotometer CM-3500d (manufactured by Konica Minolta Co., Ltd.) can be used as the color difference meter.

  The hydrous roasted bran can be produced by heat-treating the bran, etc., the details of which will be described later. If excessive heating is performed in the process of producing the water-dried roasted bran, the surface of the bran may burn and become black, and the L value of the water-dried roasted bran may be less than 31. In this case, the deep-fried food containing the water-cured roasted bran may be given a burnt odor to deteriorate the flavor.

  Moreover, if it is the heat-processing conditions that L value of water-roasted bran will be 85 or less, it can be judged that heating to a bran is enough.

  The median diameter of the boiled roasted bran is preferably 20 to 100 μm, more preferably 20 to 80 μm, and still more preferably 20 to 60 μm. With such a median diameter hydrous roasting bran, it is possible to obtain a fried food which is hard to feel with the texture of the bran as a mouth rest when used for the fried food. The above-mentioned median diameter can be measured dry, for example, using a laser diffraction / scattering particle size distribution measuring apparatus “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.), and is 50% of the integrated analysis curve on a volume basis. The corresponding particle size is shown.

  Next, the method for producing the water-dried roasted bran will be described. The method for producing water-roasted bran is a water-roasting process in which 10 to 40 parts by mass of water is added per 100 parts by mass of bran, and the temperature of the above-mentioned bran is maintained at 90 to 150 ° C. for 3 minutes or more by heating. Is preferred. The timing of water addition is not particularly limited as long as the substance temperature of bran is maintained in the range of 90 to 150 ° C. for a certain period of time, and before the above heating and / or while the substance temperature of bran is rising and / or bran Water may be added after the temperature of the product has reached the target temperature. It is possible to fully reduce the alpha-amylase titer and neutral protease titer of bran by the said water roasting process.

  Since steam is generated during heating by adding 10 to 40 parts by mass of water to 100 parts by mass of bran, bran can be steamed, and heat can be quickly and uniformly applied to the inside of the bran. . The amount of water to be added is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and still more preferably 15 to 25 parts by mass with respect to 100 parts by mass of bran.

If the amount of water to be added is less than 10 parts by mass, bran can not be steamed, and heating must be continued for a long time to sufficiently heat the interior of bran, resulting in burning and blackening of bran There is a possibility that the L value of the water-dried roasted bran will be less than 31.
On the other hand, if the amount of water to be added is more than 40 parts by mass, bran may adhere to the wall surface of the heating container, or lumps may occur. In addition, the temperature of the bran is lowered, and the inside may not be heated sufficiently. Furthermore, the larger the amount of water, the longer the heating time is, which is not preferable from the viewpoint of manufacturing cost. Moreover, a block-like lump may be formed during the heating process, and heat may not be transmitted uniformly.

  Although the method of water addition is not particularly limited, it is preferable to add water to the bran while dispersing water. The shape of the water to be sprayed is not particularly limited, and may be a mist, a shower, or the like. By adding water by watering, it is less likely to produce lumps and bran can be steamed uniformly.

  After the addition of water, the bran is maintained at a temperature of 90 to 150 ° C. for 3 minutes or more by heating. By maintaining the temperature for a certain period of time in a high temperature state, the hydrated water gradually evaporates and disappears, and the bran is shifted from the "steaming" state to the "roasting" state. In other words, both "steaming" in which heat is applied quickly and uniformly to the inside of the bran to reduce grain odor and marvelous taste, and "roasting" imparting a desirable roasting flavor can be performed. The term "roasting" refers to heating off the moisture of bran and giving it a distinctive flavor.

  If the time for maintaining the above product temperature is less than 3 minutes, the heat may not be sufficiently transmitted to the inside of the bran, and the grain smell and the savory taste may not be reduced. The time for maintaining the temperature of the bran at 90 to 150 ° C. is not particularly limited as long as it is 3 minutes or more, so that it can be evaporated according to the amount of bran so that the bran can be roasted by evaporating water. Just do it. From the viewpoints of effectively reducing grain odor and marvelous taste and imparting a preferable roasted flavor, the time is preferably 5 minutes or more, and more preferably 10 minutes or more. Moreover, it is preferable to set it as less than 50 minutes from a viewpoint of manufacturing cost.

  As described above, since it is necessary to maintain the product temperature of the hydrolyzed bran in the range of 90 to 150 ° C. for 3 minutes or more, from the viewpoint of heating efficiency, it is heated after the product temperature reaches 90 ° C. or more. Is preferred.

  Before and / or after the above-mentioned hydrous roasting process, it is preferable to provide a roasting process in which the temperature of the bran is preferably 90 to 150 ° C, more preferably 90 to 130 ° C. . This allows the bran to be given a desirable roasting flavor. In addition, even when the time of roasting in the water roasting process is short, the flavor of roasting can be added.

  Here, the "roasting process" refers to a process in which the water of bran is removed by heating without adding water and a specific flavor is given. Therefore, when the roasting step is provided before the water roasting step, the water addition in the water roasting step is performed after the roasting step is completed.

  In the roasting step, if the product temperature is less than 90 ° C., a preferable roasted flavor may not be imparted. When the temperature of the material after roasting exceeds 150 ° C., the bran is burnt, and the L value of the obtained hydrolyzed roasted bran becomes less than 31, and there is a possibility that bitterness or burnt odor may occur to deteriorate the flavor.

  In the roasting step and the water roasting step, either an open container or a closed container may be used as a heating container, but it is preferable to use an open container. By performing the water addition and the heating in the open system container, it is possible to effectively perform both the "steaming" by steam and the "roasting" of heating while removing moisture. As a result, while the enzymes contained in the bran are more efficiently inactivated, it is possible to obtain a hydrous roasted bran having a desirable flavor with less flavor and smell of cereal and a roasted flavor.

  A roasting machine and a dryer can be used as a heating means in the above-mentioned roasting process and the water roasting process. As an example of a roasting machine, a rotary roasting machine (made by Kumano-Kyoto Kogyo Co., Ltd.), an infrared vibration burning machine (made by Yamakasa Seisakusho) and a hot-air roasting apparatus (made by Fuji Kogyo Co., Ltd.) can be mentioned. Examples of the dryer include a paddle dryer (manufactured by Nara Machinery Co., Ltd.), a fluidized bed dryer (manufactured by Ogawara Manufacturing Co., Ltd.), a torus disc (manufactured by Hosokawa Micron Corporation), a biaxial indirect heating dryer (Kurimoto Satoshi) Manufactured by the factory.

  Moreover, it is preferable that the manufacturing method of water-roasted bran further includes the grinding process which grind | pulverizes bran to a powder form and makes a median diameter into 20-100 micrometers. The median diameter is more preferably 20 to 80 μm, and still more preferably 20 to 60 μm. With such a median diameter hydrous roasting bran, it is possible to obtain a fried food which is hard to feel with the texture of the bran as a mouth rest when used for the fried food.

  The method of grinding bran is not particularly limited, and known methods such as roll grinding, impact grinding and air flow grinding can be used. It is preferable to use a pulverizer capable of pulverization in order to obtain the above-mentioned particle size of the water-cooled roasted bran. For example, Pulverizer (manufactured by Dalton Co., Ltd.) and jet mill (manufactured by Seishin Enterprise Co., Ltd.) may be mentioned. Alternatively, an impact type pulverizer ACM Pulverizer (manufactured by Hosokawa Micron Corporation) incorporating a classifier may be used.

  The adjustment method of the median diameter is not particularly limited, and known methods can be used. For example, it may be pulverized to a median diameter of 20 to 100 μm using a pulverizing apparatus usually used in roll pulverization, impact pulverization, air flow pulverization etc., and the median diameter is adjusted by classification after pulverization. You may When the median diameter is adjusted to 20 to 100 μm by classification after pulverization, it may be separated and collected by an air flow type classifier having an arbitrary classification point set. In addition, the median diameter may be adjusted using a sieve with an opening such that the median diameter is 20 to 100 μm. The median diameter can be measured dry, for example, using the aforementioned laser diffraction / scattering type particle size distribution measuring apparatus “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

  There is no particular limitation on the order of the above-mentioned water roasting step and the grinding step, and the water roasting step may be followed by the grinding step, and the grinding step may be followed by the water roasting step. Further, the water roasting step and the grinding step do not necessarily have to be performed continuously, and time may be provided between the water roasting step and the grinding step, or another step such as a roasting step may be interposed. In the method for producing water-roasted bran, it is preferable to carry out the grinding process after the water-hydrolysis process. By performing the water-water-roasting process before the particle size of the water-water-roasted bran is reduced in the grinding process, it is more difficult for lumps to be generated when water is added, so that variations in heating can be suppressed more effectively. In addition, since the water content of the bran after the water roasting treatment decreases, it is easy to grind in the grinding step, and it becomes possible to grind a finer particle size.

  The frying mix preferably includes flours other than hydrolysed bran. Examples of the flour include wheat flour, durum flour, rye flour, barley flour, rice flour, oat flour, buckwheat flour, hija flour, millet flour, corn flour, soybean flour, white sorghum flour and the like. The flour may be heat-treated. Among the flours, wheat flour is preferred from the viewpoint of texture and taste.

  In addition, the mix for frying is starch, processed starch, protein material, egg powder, skimmed milk powder, fats and oils, swelling agent, thickener, emulsifier, sodium chloride, saccharides, inorganic salts, seasonings, spices, coloring agents, flavors And other optional ingredients.

  The frying mix may be distributed alone, or may be distributed in a state of being attached to ingredients. For example, the process may be performed at one time up to the step of attaching the frying mix to the ingredients at the factory, and the ingredients with the frying mix attached may be transported to a plurality of stores or facilities. It is preferable that the ingredients to which the mix for frying has adhered are distribute | circulated by normal temperature, refrigeration, or freezing.

<Batter for fried clothes>
The dressing batter according to the present embodiment includes the above-described blending for frying. The fried batter can be obtained by mixing the above-described fried mix and water.

  The blending amount of water in the batter for frying may be appropriately adjusted to have a viscosity similar to that of a general batter according to the type of fry. The amount of water added can be, for example, 80 to 1000 parts by mass with respect to 100 parts by mass of the fried dressing mix.

  The blending amount of water in the batter for frying is preferably 80 to 200 parts by mass for frying, and preferably 150 to 1000 parts by mass for bread crumb products, for 100 parts by mass of the frying mix. If it is for tempura, 80-180 mass parts is preferable.

  The frying batter may contain, in addition to water, any liquid raw material such as liquid oil and liquid egg.

  Like the frying mix, the frying batter may be distributed alone, or may be distributed in a state of being attached to ingredients. It is preferable that the ingredients to which the fried batter adheres are distributed by refrigeration or freezing.

<Method for producing fried food and fried food>
In the method for producing the fried food according to the present embodiment, the fried food mix or the fried food batter is attached to ingredients and fried to produce the fried food. The batter of the deep-fried food obtained by the said manufacturing method has little grain smell and a savory taste, although it contains bran, and its flavor is good. In addition, the texture is good, crisp and dry, not oily.

  The temperature and time of the frying pan are not particularly limited, and may be appropriately set according to the type of fried food and the type of ingredients.

  The type of fried food is not particularly limited, and examples thereof include fried chicken, fried ryutaku fried rice, fried pork cutlet, beef cutlet, chicken cutlet, croquette, tempura, deep-fried chicken, fried fish, fried chicken nuggets, fried egg and the like. The type of ingredients is not particularly limited, and includes seafood such as shrimp, squid and white fish; meat such as chicken, pork and beef; vegetables such as onion, carrot, green beans, sweet potato and pumpkin; chikuwa, carrot and fish And batter made from fish and shellfish such as fried Satsuma.

  Hereinafter, the present invention will be described in more detail based on examples. The embodiments described below show an example of a representative embodiment of the present invention, and the present invention is not limited to the following embodiment.

<Test Example 1: Deep-fried chicken>
[Manufacture of wheat bran processing products]
Wheat bran is introduced into a rotary roaster (manufactured by Kumano Shobo Kogyo Co., Ltd.) and roasted until the product temperature reaches 110 ° C. Then 15 parts by mass of water is sprinkled with respect to 100 parts by mass of wheat bran, The material temperature of wheat bran was maintained in the range of 100 to 110 ° C. for 20 minutes to carry out the water roasting treatment. Thereafter, as a grinding process, wheat bran is crushed by an impact type pulverizer ACM Pulverizer (manufactured by Hosokawa Micron Corporation) with a built-in classifier, passed through a 500 μm mesh sieve, and the fraction under the sieve is separated to produce The hydrous roasted bran of Example 1 was obtained. Moreover, the water | moisture-free roasted bran of manufacture example 2-4 of a particle size which was different by the procedure similar to manufacture example 1 on the conditions shown in following Table 1 was obtained.

  After water roasting bran of Production Example 5 is roasted until the product temperature reaches 100 ° C., 15 parts by mass of water is sprinkled with 100 parts by mass of wheat bran, and the product temperature of wheat bran is 90 to 100. The roasting treatment was carried out by maintaining the temperature in the range of 20 ° C. for 20 minutes. Thereafter, the pulverizing step was carried out in the same manner as in Production Example 1 to produce the water-dried roasted bran of Production Example 5.

  After water roasting bran of Preparation Example 6 is roasted until the product temperature reaches 110 ° C., 10 parts by mass of water is sprinkled with respect to 100 parts by mass of wheat bran, and the product temperature of wheat bran is 100 to 110. The roasting treatment was carried out by maintaining the temperature in the range of 20 ° C. for 20 minutes. Thereafter, the pulverizing step was carried out in the same manner as in Production Example 1 to produce the water-dried roasted bran of Production Example 6.

  After water roasting bran of Preparation Example 7 was roasted until the product temperature reached 110 ° C., 25 parts by mass of water was sprayed to 100 parts by mass of wheat bran, and the product temperature of wheat bran was 100 to 110. The roasting treatment was carried out by maintaining the temperature in the range of 25 ° C. for 25 minutes. Thereafter, the pulverizing step was performed in the same manner as in Production Example 1 to produce the water-dried roasted bran of Production Example 7.

  The heat-treated wheat bran of Comparative Examples 1 and 2 was charged with wheat bran, after adding the wheat bran to a rotary roaster, without heating, under the conditions shown in Table 1 below. Thereafter, the pulverizing step was performed in the same procedure as in Production Example 1 to produce heat-treated wheat bran of Comparative Examples 1 and 2.

[Measurement of characteristics of wheat bran processing products]
The median diameter was measured by a dry method using a laser diffraction / scattering type particle size distribution measuring apparatus "Microtrac MT3300EXII" (manufactured by Nikkiso Co., Ltd.).

  The alpha-amylase titer was measured using alpha-Amylase Assay Kit (Megazyme). The measurement conditions were in accordance with the manual.

The neutral protease titer was determined by the following procedure.
First, 5 g of wheat bran-treated product was collected, 50 mL of 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. The extract was centrifuged and filtered to obtain a test solution.
Next, 1 mL of the test solution was added to 5 mL of a casein solution (pH 6.0), reacted at 38 ° C. for 60 minutes, 5 mL of 0.44 mol / L trichloroacetic acid solution was added, and left at 38 ° C. for 40 minutes. Then, 5 mL of 0.55 mol / L sodium carbonate solution and 1 mL of a phenol reagent were added to 2 mL of filtered filtrate, color development was performed at 38 ° C. for 30 minutes, and absorbance was measured at 660 nm. The absorbance was similarly measured for a blank sample not containing the test solution obtained from the wheat bran-treated product, and the amount of tyrosine produced was determined from the prepared L-tyrosine calibration curve. The neutral protease titer was defined as 1 U (unit) of activity showing an increase in the amount of non-proteinous phenol reagent color material corresponding to 1 μg of L-tyrosine in 1 minute of the initial stage of the reaction.
The lower limit value of quantifiable neutral protease titer is 10 U (unit) / g, and in the results of the production example shown in Table 1 below, “less than the lower limit of quantification” means that the neutral protease titer is 10 U It means that it was less than / g.

  The L value was measured using a spectrocolorimeter CM-3500d (manufactured by Konica Minolta Co., Ltd.).

  The treatment conditions and characteristics of the water-dried roasted bran of Production Examples 1 to 7 and the heat-treated wheat bran of Comparative Examples 1 and 2 are shown in Table 1 below.

[Production of fried chicken]
10 pieces of chicken thigh (about 250g) and 100g of batter for frying dressing obtained by mixing ingredients shown in the following table 2 are swallowed and battered on chicken thigh and oiled with soybean oil at 170 ° C for 4 minutes Produced from, fried. In addition, the flour (weak flour) of following Table 2 was Showa Sangyo Co., Ltd. "friend".

[Evaluation method]
With respect to the obtained deep-fried tofu, 10 panelists evaluated according to the following evaluation criteria, calculated the average value, and made the value which rounded off the 2nd decimal place the evaluation point. Passed 3 or more points.
(Flavour)
5: There is no grain smell and no savory taste, and the flavor is very good 4: There is almost no grain smell and no savory taste, and the flavor is good 3: Some grain smell and a savory taste are felt, but acceptable range 2: Cereal smell and no smell Taste is felt, taste is bad 1: Grain smell and strong taste are felt strongly, taste is very bad (broken)
5: good crispiness, very good texture 4: good texture, good texture 3: normal 2: slightly poor texture, poor texture 1: poor texture, very poor texture ( Oiliness)
5: No oiliness, strong dryness 4: No oiliness, slight dryness 3: Normal 2: Slightly oily 1: Oily

  The evaluation results of fried tofu and mix are shown in Table 2 below.

  Since it contains hydrolysed roasted bran, the frying had a good flavor and crispness, no oiliness and a dry feeling. The fried food of Comparative Examples 3 and 4 containing heat-treated wheat bran which did not hydrolyze at the time of wheat bran treatment had a bad taste and no dry feeling was obtained. From these results, it was confirmed that the addition of roasted roasted bran enables to obtain fried food since it has little grain smell and crunch, good bites, is dry and not oily. Moreover, when Example 4 is compared with Examples 1-3 and 5-7, since the texture of bran was somewhat felt as a mouth rest at the time of eating and mouth melting was inferior, the median diameter of water-hydrolyzed bran is 20- It was suggested that 100 μm is preferable.

<Test Example 2: Deep-fried chicken>
Using the batter for fried clothes obtained by mixing the raw materials shown in Table 3 below, fried was manufactured and evaluated in the same manner as in Test Example 1. In addition, the flour (weak flour) of following Table 3 was "friend" by Showa Sangyo Co., Ltd. product. The results are shown in Table 3 below.

  From the results in Table 3, it was confirmed that the fried food containing the hydrolyzed roasted bran in a range of 70% by mass or less had good flavor and crispness, had a dry feeling and was not oily. Further, from the results of Comparative Example 5, it was confirmed that the frying is inferior in flavor because it contains 70% by mass or more of the water-cured roasted bran.

<Test Example 3: Tonkatsu>
Immerse about 100 g of pork loin for pork cut in a frying batter obtained by mixing the raw materials shown in Table 4 below, pull it up, put about 20 g of batter, add bread crumbs, It was oiled for 4 minutes with soybean oil to produce bonito. In addition, the flour (weak flour) of following Table 4 was "friend" by Showa Sangyo Co., Ltd. product. In addition, corn starch was manufactured by Showa Sangyo Co., Ltd., and thickener (guar gum) was “Neosoft G” manufactured by Taiyo Kagaku Co., Ltd. The obtained pork bonito was evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below.

  From the results in Table 4, it was confirmed that the bonito containing hydrous roasted bran in a range of 70% by mass or less had good flavor and crispness, was dry and not oily.

<Test Example 4: Croquette>
Steamed potato, crushed minced meat and onion, seasoned with seasoning, croquette putty shaped into oval sheet of about 43g / piece, thickness 8mm, obtained by mixing ingredients shown in Table 5 below After being dipped in a batter for dressing, it was pulled up, attached with about 14 g of a batter, breaded and frozen. The frozen product was oiled with soybean oil at 175 ° C. for 5 minutes to produce croquettes. In addition, the flour (weak flour) of following Table 5 was "friend" by Showa Sangyo Co., Ltd. product. In addition, corn starch was manufactured by Showa Sangyo Co., Ltd., and thickener (guar gum) was “Neosoft G” manufactured by Taiyo Kagaku Co., Ltd. The resulting croquettes were evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below.

  From the results in Table 5, it was confirmed that the croquettes containing the hydrous roasted bran in a range of 70% by mass or less had good flavor and crispness, had a dry feeling, and were not oily. Further, from the results of Comparative Example 10, it was confirmed that the croquettes containing 70% by mass or more of the roasted roasted water were inferior in flavor.

<Test Example 5: Scraping>
Prepare the mix shown in Table 6 below, mix the cut onion 60g carrot 10g together ingredients, sprinkle the mix of the specified amount shown in the recipe of scraping and mix well, add the specified amount water did. The obtained seeds were formed into a circle using a 11 cm diameter metal ring, and oiled with soybean oil at 165 ° C. for 2 and a half minutes to produce a scraped fry. In addition, the flour (weak flour) of following Table 6 was Showa Sangyo Co., Ltd. "friend". In addition, corn starch was manufactured by Showa Sangyo Co., Ltd., and baking powder was "Aikoku baking powder red mark" manufactured by Aikoku Co., Ltd. The obtained scraped-off was evaluated in the same manner as in Test Example 1. The results are shown in Table 6 below.

  From the results in Table 6, it was confirmed that the deep-fried fish paste containing water-dried roasted bran had good flavor and crispness, was dry and not oily.

Claims (7)

  Mix for fried clothes whose water content is more than 0% by mass and 70% by mass or less.   The fried food mix according to claim 1, wherein the hydrolyzed roasted bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g.   The mix for fried clothes of Claim 1 or 2 whose L value is 31 or more in the said water-roasted bran.   The mix for frying dressing according to any one of claims 1 to 3, wherein the water-roasted bran is powdery and has a median diameter of 20 to 100 μm.   A batter for frying comprising the mix for frying according to any one of claims 1 to 4.   A fried food comprising a batter and the batter for frying according to any one of claims 1 to 4 or the batter for frying according to claim 5. The manufacturing method of the fried food which is made to adhere and oil the ingredient for fried clothes of any one of Claims 1-4, or the batter for fried clothes of Claim 5 to an ingredient.