JP2020000099A - Production method of mix flour for fried food - Google Patents

Abstract

To provide a mix flour for fried food, enabling obtaining excellent palate feeling such as crispy feeling and hardness just after frying, retaining the palate feeling even after the lapse of a few hours after frying, and having excellent flour dissolvability so as to hardly cause lumps.SOLUTION: A production method of mix flour for fried food includes: a step A of obtaining wet heat-treated wheat flour by subjecting wheat or wheat flour to wet heat-treatment; a step B of obtaining dry heat-treated wheat flour by roasting or roast-processing wheat flour; a step C of obtaining particle size-adjusted wheat flour by classifying rough portions and fine portions and removing from wheat flour; and a step D of mixing a mix flour raw material for fried food, containing wheat flours obtained in the steps A, B, C.SELECTED DRAWING: None

Description

  The present invention provides good texture such as crispness immediately after frying, hardness and the like, and the texture is maintained even after several hours from frying, furthermore, the powder has good melting and lumps are obtained. It relates to a mixed powder for fried food which is hardly generated.

  For fried foods such as fried chicken, tempura, fritters, croquettes, and tonkatsu, the crispy texture of the clothes is one of the factors of taste. This texture is relatively good when freshly fried, but with the passage of time, the moisture in the ingredients goes into the garment, etc. There's a problem. In addition, when producing fried foods, the clothing is generally made mainly of flour, but there is a problem that lumps are easily generated and it takes time to prepare the clothing.

  As a solution to such a problem, for example, in Patent Document 1 below, a mixture of flour and an emulsifier in an amount of 0.05 to 0.5 parts by mass with respect to 100 parts by mass of the flour is used. A heat treatment at a temperature of 65 to 99 ° C. for 1 to 20 seconds, wherein the emulsifier is at least one selected from sucrose fatty acid esters and lecithin; Fried food batter flour, which is a treatment to directly apply steam, is disclosed. Patent Document 2 below discloses a wheat flour for tempura, having an average particle size of 15 to 25 μm. Further, Patent Document 3 discloses a fried food clothing material comprising flour roasted or roasted at 80 to 115 ° C and flour roasted or roasted at 115 to 140 ° C. ing.

Japanese Patent No. 5694614 JP-A-2000-201639 Japanese Patent No. 4369027

  However, the inventions of Patent Documents 1 to 3 cannot be said to have sufficiently solved the above problem.

  Therefore, the object of the present invention is to obtain a good texture such as crispness immediately after frying, hardness and the like, and the texture is maintained even after several hours have passed since frying, and The object of the present invention is to provide a mixed powder for deep-fried food which has a good quality and is hard to produce lumps.

  The present inventors have conducted intensive studies to achieve the above object, and as a result of combining the moist heat-treated flour, the dry heat-treated flour, and the particle size-adjusted flour into a mixed powder for frying, the crispness immediately after the frying, hardness Such a good texture is obtained, and the texture is maintained even after several hours from the frying, and furthermore, it has been found that it is possible to provide a deep-fried fried product that has a good powder melting property and hardly generates lumps. It was completed.

  That is, the present invention provides a step A of obtaining a moist heat-treated flour by heat-moistening wheat or wheat flour, a step B of obtaining a dry-heat-treated flour by roasting or roasting the flour, and a coarse portion from the flour. It is characterized by comprising a step C of obtaining a particle size-adjusted flour obtained by classifying and removing fine parts, and a step D of mixing the mixed flour raw material for fried food containing the flour obtained in each of the steps A, B and C. It is intended to provide a method for producing a mixed powder for fried food.

  According to the present invention, it has a crisp feeling and a moderate hardness, and also has a disintegration feeling that clothes are easily broken in the mouth when eating, has a good texture, and the texture is oily. It is possible to provide a fried food that is maintained even after several hours have passed. Further, it is possible to provide a mixed powder for deep-fried food, which has a good powder melting property, hardly generates lumps, and does not require much effort in preparation of the batter.

  In the method for producing a mixed powder for fried foods of the present invention, the wet heat treatment in the step A is preferably performed at 60 to 100 ° C.

  In the method for producing a mixed powder for fried food of the present invention, the roasting or roasting in the step B is preferably performed at 100 to 140 ° C.

  Furthermore, in the method for producing a mixed powder for fried food of the present invention, in the classification in the step C, particles having a particle size of 88 μm or more are reduced to 20% by mass or less, and particles having a particle size of 11 μm or less are reduced to 12% by mass or less. It is preferable to perform this.

  Furthermore, in the method for producing a fried mix flour of the present invention, in the step D, the moist heat-treated flour obtained in the step A is 30 to 93.5% by mass as a blending ratio in the whole fried mix flour. It is preferable to carry out the drying so that the dry heat-treated wheat flour obtained in the step B becomes 0.5 to 10% by mass and the particle size-adjusted wheat flour obtained in the step C becomes 1 to 20% by mass.

  Furthermore, in the method for producing a mixed powder for deep-fried food of the present invention, it is preferable that the deep-fried food obtained by using the mixed powder for deep-fried food is a deep-fried batter, which is fried without batter.

  According to the present invention, it has a crisp feeling and a moderate hardness, and also has a feeling of disintegration, has a good texture, and the texture is maintained even after several hours from frying. Fried food can be provided. Further, it is possible to provide a mixed powder for deep-fried food, which has a good powder melting property, hardly generates lumps, and does not require much effort in preparation of the batter.

  The method for producing a mixed flour for frying according to the present invention includes a step A of obtaining heat-treated wheat flour by heat-treating wheat or wheat flour, and a step B of obtaining dry-heat-treated flour by roasting or roasting the flour. A step C of obtaining a particle size-adjusted flour obtained by classifying and removing a coarse part and a fine part from flour; and a step D of mixing the fried mix powder raw material containing the flour obtained in each of the steps A, B, and C. Including.

  As flour used in the steps A, B and C, flour, medium flour, semi-strength flour, strong flour, whole grain flour, durum flour and the like can be used. It is preferable to use flour having a protein content of 6 to 12% by mass.

  In the above step A, the moisture-heat-treated flour is obtained by heat-treating wheat or wheat flour. The wet heat treatment method is not particularly limited. For example, there is a method in which water is appropriately adjusted to adjust the water content so that the water content of the raw material is about 13 to 16% by mass, and then heating is performed in a heated closed container. Alternatively, a method in which heating is performed in a container containing heated steam can be given. As a device used for wet heat heating, a closed-type heating device, a box-type steamer, or the like can be used. When wheat before milling is used, the wheat is subjected to the above-mentioned wet heat treatment and then crushed.

  The temperature of the wet heat heating is preferably from 60 to 100 ° C, more preferably from 60 to 90 ° C. In addition, the time of the wet heat treatment is preferably 1 to 60 minutes, more preferably 1 to 30 minutes after reaching the above temperature. If the temperature and time of the wet heat treatment are less than the above ranges, a sufficient effect of the wet heat treatment tends not to be obtained, and if it exceeds the above ranges, the excessive heat treatment effect tends to be provided.

  In addition, the temperature at the time of heat-treating wheat or flour means the temperature inside a heater.

  In the above step B, a dry heat-treated flour is obtained by roasting or roasting the flour.

  Here, the dry heat treatment is a method of roasting or roasting flour without adding moisture or steam, and is a heat treatment for positively evaporating moisture in raw materials. Examples of the apparatus used for the dry heat treatment include a paddle dryer, a hot-air dryer, a shelf-type dryer, a roasting kiln, and the like.

  The dry heat treatment temperature is preferably 100 to 140 ° C, more preferably 100 to 130 ° C. In addition, the dry heat treatment time is preferably 1 to 60 minutes, more preferably 1 to 40 minutes after reaching the above temperature. If the temperature and time of the dry heat treatment are less than the above ranges, a sufficient dry heat treatment effect tends not to be obtained, and if it exceeds the above ranges, an excessive dry heat treatment effect tends to be provided.

  In the step C, coarse and fine portions are classified and removed from the flour to obtain a grain size adjusted flour.

  In order to increase the yield at the time of classification, the particle size of the flour may be adjusted in advance during the pulverizing treatment of the raw wheat or the pulverizing treatment of the flour. A known pulverization method can be used for the pulverization treatment, and specific examples include roll pulverization, stone mill pulverization, impact pulverization, and air flow pulverization.

  The method of classification is not particularly limited, and any method usually used in the milling industry may be used, such as a method using air classification, a method using a sieve, and a method using these in combination. is there.

  Specifically, the classification is preferably performed such that particles having a particle size of 88 μm or more become 20% by mass or less and particles having a particle size of 11 μm or less become 12% by mass or less. When the particles having a particle size of 88 μm or more exceed 20% by mass, the problem that the texture of the fried food deteriorates is likely to occur, and when the particles having a particle size of 11 μm or less exceed 12% by mass, the texture of the fried food deteriorates, Inconvenience that powder dissolution deteriorates easily occurs.

  In the present invention, the particle size of the flour means a particle size measured by a dry method using, for example, a laser diffraction / scattering type particle size distribution measuring device. As the laser diffraction / scattering type particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) or the like can be used.

  In the step D, the mixed flour raw material for frying including the flour obtained in the steps A, B and C is mixed.

  The moist heat-treated wheat flour obtained in the step A is mixed so as to be preferably 30 to 93.5% by mass, and more preferably 50 to 93.5% by mass, as a blending ratio in the whole fried mix. By blending the moist heat-treated flour in the above range, the melting of the flour is good, and the crispy texture tends to be good immediately after the frying and after several hours from the frying.

  Further, the dry heat-treated flour obtained in the step B is mixed so as to be preferably 0.5 to 10% by mass, more preferably 1 to 5% by mass. By blending the dry heat-treated wheat flour in the above range, the melting of the flour is good, and the deterioration of the texture of the batter over time in the texture immediately after the frying and several hours after the frying has a tendency to be good. .

  Furthermore, the particle size-adjusted wheat flour obtained in the step C is mixed so as to be preferably 1 to 20% by mass, more preferably 1 to 10% by mass. Blending of the grain size-controlling wheat flour in the above range tends to improve the melting of the flour.

  As a raw material of the mixed powder for frying, other raw materials may be mixed in addition to the flour obtained in the steps A, B, and C. Other raw materials include materials used in ordinary frying mix powders, for example, leavening agents, egg yolk powder, proteins, various sugars, emulsifiers, powdered fats and oils, thickeners, salt, amino acid-based or nucleic acid-based seasonings, coloring Foods, spices, spices, nutrients such as vitamins, and the like. Depending on the type of ingredients used for frying, one of these can be used alone, or two or more can be used in combination.

  The fried food in the present invention is prepared by adding 100 to 500 parts by weight of water to 100 parts by weight of the mixed powder for fried food to prepare a batter, and battering vegetables, meat, fish and shellfish, etc. as appropriate. It can be obtained by further adding breadcrumbs and frying as required. As the fried food, for example, fried, tempura, fritters, croquettes, tonkatsu, fried chicken, nuggets, kakiage and the like are mentioned. It is preferable to use the “clothing fried” type that fries, specifically, fried, tempura, fritters, nuggets, and kakiage.

  According to the mixed powder for fried food of the present invention, immediately after the frying, it has a good crispy feeling, moderate hardness, a good texture such as a feeling of collapse, and the texture is maintained even after several hours from the frying. Fried food can be provided. In addition, it is possible to provide a deep-fried food which has a good powder melting property, hardly generates lumps, and requires little effort in preparation of the clothing material. For this reason, the present invention is not limited to the case where freshly fried food is eaten immediately, but is also suitable for fried food sold in stores and the like, which is often eaten after a certain period of time from frying.

<Test Example 1>
1. Production of mixed flour for shrimp tempura (1) Moist heat-treated wheat flour Western white wheat is adjusted to a water content of about 15% by mass and water is adjusted. Then, a steam convection oven (manufactured by Rational Japan) is used. Then, a wet heat treatment was performed at an internal temperature of 80 ° C. for 10 minutes, and thereafter, the mixture was pulverized with a roll to prepare a wet heat-treated wheat flour.

(2) Dry heat treatment flour A
The soft wheat flour was subjected to dry heat treatment using a paddle dryer (Nara Machinery Co., Ltd.) at an internal temperature of 130 ° C. for 20 minutes to prepare dry heat treated flour A.

(3) Dry heat-treated flour B
The soft wheat flour was subjected to dry heat treatment using a paddle dryer at an internal temperature of 100 ° C. for 20 minutes to prepare dry heat treated wheat flour B.

(4) Particle size adjustment flour Classifying the flour with a method of air classification such that particles having a particle size of 88 μm or more become 20% by mass or less and particles having a particle size of 11 μm or less become 12% by mass or less. Then, a particle size-adjusted wheat flour was prepared. The particle size was measured using a laser diffraction / scattering particle size distribution meter (trade name “Microtrack (Microtrack Bell Co., Ltd.)”).

2. Production of shrimp tempura Approximately 15 g of shrimp was added with batter prepared by adding 160 g of cold water to 100 g of various shrimp tempura mix powders shown in Tables 1 to 3 below. I ’m sorry.

3. Evaluation Regarding the goodness of the powder melting, when the batter prepared above was passed through a sieve of about 0.95 mm, the remaining condition of the powdered lumps was visually confirmed by five panelists, and the remaining condition of the powdered lumps was scored out of 5 points. evaluated. Comparative Example 1 was given 3 points, and the smaller the powder lumps, the higher the score.

  In addition, the fried shrimp tempura was tasted by 5 panelists immediately after frying (freshly fried) and after 6 hours of frying (after 6 hours), and the texture (crispy feeling, hardness, Collapse) was evaluated on a scale of 1 to 5. Comparative Example 1 was given 3 points, and the higher the texture, the higher the score.

  Furthermore, the comprehensive evaluation was evaluated comprehensively on the three items of good powder melting, freshly fried, and 6 hours after the lapse of time, and evaluated out of 5 points. Comparative Example 1 was set to 3 points, and the more excellent the three items, the higher the score.

4. Results As shown in Tables 1 to 3, the shrimp tempuras of Examples 1 to 18 containing the moist heat-treated flour, the dry heat-treated flour, and the particle size-adjusted wheat flour had good melting properties, freshly fried texture, and texture after 6 hours of aging. Was highly evaluated. The overall evaluation was also high.

  In particular, the shrimp tempuras of Examples 2 to 5, in which the heat- and moisture-heated flour was contained in the mixed flour in an amount of 30 to 93.5% by mass, were further excellent in melting the flour, and had a crisp texture in the freshly fried food after 6 hours of aging. It was good.

  The shrimp tempura of Examples 7 to 10 in which the dry-heat-treated flour was contained in the mixed powder in an amount of 0.5 to 10% by mass was good in that the batter did not become too hard in the texture after 6 hours of aging when freshly fried. Met.

  Furthermore, the shrimp tempuras of Examples 13 to 17 in which the particle size-adjusted wheat flour was contained in the mixed flour in an amount of 1 to 20% by mass had better powder dissolution.

<Test Example 2>
1. Production of Mixed Flour and Deep-Fried In the same manner as in Test Example 1 above, a moist heat-treated flour, a dry heat-treated flour, and a grain-size-controlled flour were obtained.

  About 30 g of chicken meat, a batter prepared by adding 140 g of cold water to 100 g of various mixed frying powders shown in Table 4 below was attached, and the mixture was fried with 175 ° C. salad oil for three and a half minutes.

2. Evaluation Evaluation was performed in the same manner as in Test Example 1 described above.

3. Results As shown in Table 4, the fried chicken of Example 19 containing the moist heat-treated flour, the dry heat-treated flour, and the grain size-adjusted flour was evaluated with high evaluation of good melting of the flour, freshly fried texture, and texture after 6 hours of aging. there were. The overall evaluation was also high.

<Test Example 3>
1. Production of mix flour for shrimp fry and shrimp fry In the same manner as in Test Example 1 above, a moist heat-treated flour, a dry heat-treated flour, and a grain size adjusted flour were obtained.

  Approximately 15 g of shrimp, after adding a batter prepared by adding 300 g of cold water to 100 g of various shrimp mix powders shown in Table 5 below, further sprinkling with bread crumbs and frying with salad oil at 175 ° C. for 3 minutes. did.

2. Evaluation Evaluation was performed in the same manner as in Test Example 1 described above.

3. Results As shown in Table 5, the shrimp fry of Example 19 containing the moist heat-treated flour, the dry heat-treated flour, and the grain size-adjusted flour was evaluated as having a high melting point, freshly fried texture, and texture after 6 hours of aging. Was. The overall evaluation was also high.

Claims (6)

  Wheat, or a step A of obtaining a moist heat-treated flour by wet heat treatment of flour, and a step B of obtaining a dry-heat-treated flour by roasting or roasting the flour, and classifying coarse and fine portions from the flour. Producing a mixed powder for fried food, comprising: a step C of obtaining the removed particle size-adjusted wheat flour; and a step D of mixing the mixed powder raw material for fried food containing the flour obtained in each of the steps A, B and C. Method.   The method according to claim 1, wherein the wet heat treatment in the step A is performed at 60 to 100C.   The method according to claim 1, wherein the roasting or roasting in the step B is performed at 100 to 140 ° C. 4.   4. The method according to claim 1, wherein the classification in the step C is performed such that particles having a particle size of 88 μm or more become 20% by mass or less and particles having a particle size of 11 μm or less become 12% by mass or less. 3. The method for producing a mixed powder for fried food according to item 1.   In the step D, the wet-heat-treated flour obtained in the step A is 30 to 93.5% by mass, and the dry-heat-treated wheat flour obtained in the step B is 0.5 to 10 as a blending ratio in the whole-fried mix flour. The method for producing a mixed powder for fried food according to any one of claims 1 to 5, wherein the mixing is performed so that the amount of the wheat flour obtained in the step C is 1 to 20% by mass.   The method according to any one of claims 1 to 6, wherein the fried product obtained using the fried mix powder is battered and fried without bread crumbs.