JP2023138133A - Coating flour for deep-fried food - Google Patents

Abstract

To provide coating flour for deep-fried food, which is hard to get clumpy when cooked and with which a deep-fried food with batter having a crisp texture can be prepared.SOLUTION: Coating flour for deep-fried food includes heat-treated wheat flour and at least one of powdery vegetable oil and an expansive agent. The content of the heat-treated wheat flour is 10-99 mass%; when the powdery vegetable oil is included, the content of the powdery vegetable oil is 3-10 mass%; and when the expansive agent is included, the content of the expansive agent is 0.3-4.0 mass%. Since the coating flour for deep-fried food contains the heat-treated wheat flour, it is hard to get clumpy when cooked. In a deep-fried food in general which uses coating flour for deep-fried food including heat-treated wheat flour, a crisp texture of batter tends to deteriorate. Since the coating flour for deep-fried food of the present invention includes the powdery vegetable oil and/or the expansive agent at the above-mentioned ratio, batter of the deep-fried food which uses the coating flour for deep-fried food of the present invention has a crisp texture.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a dusting powder for deep-fried foods that is used when cooking fried foods.

As a fried food flour, for example, Patent Document 1 below describes a breader for fried chicken that is attached to the surface of ingredients to produce fried chicken, and that contains 3.0% by mass or less of oxidized starch. A breader for deep-frying is described. In addition, materials other than oxidized starch include wheat flour such as soft flour, medium strength flour, semi-strong flour, strong flour, whole wheat flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, etc. Examples include grain flours such as heat-treated grain flour obtained by heat-treating grain flour; oils and fats such as vegetable oils, animal oils, processed oils, and powdered oils; and various expanding agents.

Further, Patent Document 2 below discloses that the heat-treated grain or the pulverized product contains a powdered oil and fat having a melting point of 55 to 65°C, and the heat-treated grain or the pulverized product has an average size of 0.3 to 3 mm. A non-fried karaage mix for directly adhering to ingredients is described, in which the powdered oil and fat has a particle size of 0.3 to 2 mm and an average particle size of 0.3 to 2 mm.

JP2020-054311A Patent No. 5851749

Patent Document 1 lists heat-treated wheat flour, powdered oil and fat, and a swelling agent among the many materials that can be blended. The specific formulations combined are not described.

Patent Document 2 describes a non-fried karaage mix containing heat-treated grains or pulverized grains and powdered oil and fat with a melting point of 55 to 65°C, but it is not intended for the special use of non-fried food. This is a mix for fried takara.

By the way, when producing fried foods, for example, moisture from the ingredients transfers to the maki flour, batter liquid mixes with the maki flour, and the moisture content of the maki flour increases, causing the maki flour to adhere to the ingredients. There was a problem in that the ratio became unstable, resulting in a product with an uneven appearance and taste.

The present invention has been made in view of the above-mentioned problems, and provides a fried food flour that can stabilize the adhesion rate of the flour to ingredients and produce fried food with good texture. The purpose is to

In order to achieve the above object, the fried food flour of the present invention contains heat-treated wheat flour, at least one of powdered vegetable oil and an expanding agent, and the content of the heat-treated flour is 10 to 99% by mass. , when the powdered vegetable oil is contained, the content of the powdered vegetable oil is 3 to 10% by mass, and when the swelling agent is contained, the content of the swelling agent is 0.3 to 4.0% by mass. It is characterized by

The fried flour of the present invention contains 10 to 99% by mass of heat-treated wheat flour, so that when the ingredients are coated with the flour and fried, the heat-treated flour absorbs water, and the moisture of the entire flour is absorbed. Since the increase in the value is suppressed, the adhesion ratio of the dusting powder is stabilized, and unevenness in the appearance and taste of the batter can be suppressed.

On the other hand, heat-treated flour has the effect of hardening the texture of batters for fried foods, but by adding at least one selected from powdered vegetable oil and leavening agents in the above-mentioned mixing ratio, it is possible to improve the texture of batters for fried foods. It can be made into a batter with a texture that feels like it is falling apart.

The flour for frying of the present invention preferably contains 10 to 60% by mass of heat-treated wheat flour, 3 to 10% by mass of powdered vegetable oil, and 0.3 to 4.0% by mass of an expanding agent.

The heat-treated wheat flour of the present invention preferably has a gluten vitality of 55% or less.

According to the seasoning powder for deep-fried foods of the present invention, the adhesion ratio of the seasoning powder is stabilized, and the appearance and taste of the batter can be made uniform, and the batter can have a texture with a crisp and crumbly texture.

Hereinafter, the present invention will be described in more detail by citing preferred embodiments.

The fried food to which the fried food coating powder of the present invention can be used may be any fried food that is produced by adhering the coating powder and frying it in oil, such as fried chicken, fried chicken, fried Tatsuta, and the like.

The fried food flour of the present invention contains heat-treated wheat flour, and at least one selected from powdered vegetable oil and an expanding agent.

The heat-treated wheat flour may be prepared by heat-treating wheat flour, or may be prepared by heat-treating wheat grains and then grinding them. The heat treatment may be performed under conditions such as temperature and time that denatures the proteins in the wheat flour, and may be performed under either wet heat or dry heat conditions. The heat treatment can also be by hot air drying.

The heat treatment conditions for wheat flour or wheat grains are not particularly limited, but include, for example, a method of heat treatment at a temperature of 50 to 150°C, preferably 70 to 120°C, for 1 to 120 minutes, preferably 10 to 90 minutes. . Further, for example, a wet heat treatment method may be used in which the ground flour is added with water and then heat treated as described above, or the ground flour may be dried with dry heat.

The heat treatment conditions for wheat flour or wheat grains are such that the gluten vitality of the resulting heat-treated flour is preferably 55% or less, more preferably 5 to 55%, still more preferably 5 to 40%, and most preferably 5 to 30%. It is preferable to set it so that

When the gluten vitality is higher than 55%, gluten tends to be produced and lumps are likely to form, and the texture tends to be loose.

The gluten vitality of wheat flour can be determined, for example, according to the method described in JP-A No. 2002-291448 (see paragraph numbers [0008] to [0013]). The specific calculation method is as shown below.

(1) Measurement of soluble crude protein content of wheat flour (a) Precisely weigh 2 g of the sample (flour) and put it into a 100 mL beaker.
(b) Add 40 mL of 0.05 N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension.
(c) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, filtered using filter paper, and the filtrate is collected.
(d) Wash the beaker used above with 40 mL of 0.05 N acetic acid, transfer the washing liquid to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, filter using filter paper, and collect the filtrate.
(e) Combine the filtrates collected in (c) and (d) above and make up to 100 mL.
(f) Pour 25 mL of the liquid obtained in (e) above into a Kjeldahl tube of FOSS Japan Co., Ltd.'s "Keltec 8400" (trade name) using a whole pipette. Add 1 tablet of potassium sulfate:copper sulfate = 9:1 (weight ratio) and 15 mL of concentrated sulfuric acid.
(g) Using a FOSS Japan decomposition furnace (model number: DT220), decomposition treatment was performed at 200℃ for 1 hour, and then at 420℃ for 1 hour, and following this decomposition treatment, the same Using the Keltec distillation titration system (model number: Keltec 8400) built into the Keltex Auto System, the decomposed liquid was distilled and titrated (0.05M sulfuric acid was used for titration) to obtain the following: Calculate the soluble crude protein content of the sample (flour) using a mathematical formula.
(Formula) Soluble crude protein content (%) = 0.14 x (T-Bs) x F x N x (100/S) x (1/25)
In the formula, T = amount of 0.05M sulfuric acid required for titration (mL)
Bs = Amount of 0.05M sulfuric acid required for blank titration (mL)
F=Titer of 0.05M sulfuric acid used for titration (measure at the time of use or use a commercially available product with titer labeling)
N = nitrogen protein conversion factor (5.70)
S = Weighed amount of sample (g)

(2) Measurement of the total crude protein content of wheat flour (a) Precisely weigh 0.3 g of the sample (flour) into a Kjeldahl tube of the same FOSS Japan “Keltech Auto System” used in (1) above. Add 1 tablet of the same decomposition accelerator used in (f) of (1) above and 10 mL of concentrated sulfuric acid.
(b) Using the same FOSS Japan decomposition furnace used in (1) above, decomposition treatment was performed at 420°C for 1 hour and 30 minutes, and following this decomposition treatment, the same Keltech Auto system Using the same Keltec distillation titration system as used in (1) above, the liquid decomposed above was distilled and titrated (0.05M sulfuric acid was used for titration) to obtain the following Determine the total crude protein content of the sample (flour) using the formula.
(Formula) Total crude protein content (%) = 0.14 x (T-Ba) x F x N/S
In the formula, T = amount of 0.05M sulfuric acid required for titration (mL)
Ba=Amount of 0.05M sulfuric acid required for titration of medicine paper (mL)
F=Titer of 0.05M sulfuric acid used for titration (measured at the time of use)
N = nitrogen protein conversion factor (5.70)
S = Weighed amount of sample (g)

(3) Calculation of gluten vitality From the soluble crude protein content of the sample (wheat flour) determined in (1) above and the total crude protein content of the sample (flour) determined in (2) above, the following formula is used to calculate gluten vitality. ) seek gluten vitality.
(Formula) Gluten vitality (%) = (Soluble crude protein content/Total crude protein content) x 100

The fried food flour of the present invention contains 10 to 99% by mass of heat-treated wheat flour. The content of the heat-treated wheat flour is preferably 10 to 60% by mass, more preferably 30 to 55% by mass. If the content of heat-treated wheat flour in the fried food flour is less than 10% by mass, the flour tends to form lumps when the ingredients are coated with the flour and fried with oil. In addition, when the content of heat-treated flour in the fried food flour exceeds 99% by mass, the content of at least one selected from powdered vegetable oil and expansion agent is reduced, making it difficult to use the fried food flour. Fried foods tend to have a hard texture.

The fried food flour of the present invention contains at least one of a powdered vegetable oil and an expanding agent in addition to the heat-treated wheat flour. When containing powdered vegetable oil, the content of the powdered vegetable oil is preferably 3 to 10% by mass, more preferably 4 to 8% by mass. When an expanding agent is contained, the content of the expanding agent is preferably 0.3 to 4.0% by mass, more preferably 0.3 to 1.5% by mass.

When the content of powdered vegetable oil in the fried food flour is less than 3% by mass, the batter tends to become crispy and the texture is not sufficiently improved. Furthermore, if the content of powdered vegetable oil in the fried food flour exceeds 10% by mass, the batter will become too soft and a good texture will not be obtained.

When the content of the expanding agent in the fried food flour is less than 0.3% by mass, the crispness of the batter tends to be poor, and the texture tends not to be sufficiently improved. Furthermore, if the content of the expanding agent in the fried food flour exceeds 4.0% by mass, the batter tends to become sticky due to increased oil absorption and the texture improving effect tends to decrease.

The powdered vegetable oil of the present invention is not particularly limited as long as it is a powdered oil produced using vegetable oil as a raw material. In general, powdered oils and fats are oils and fats coated with emulsifiers and excipients such as milk proteins and carbohydrates, and are produced by stirring and homogenizing the aqueous phase containing milk proteins and excipients and the oil phase. It can be obtained by forming an oil-in-water emulsion and then drying it into a powder.

The oils and fats that serve as raw materials for powdered vegetable oils are not particularly limited as long as they are edible, such as liquid or solid vegetable oils, hardened vegetable oils, transesterified vegetable oils, fractionated liquid oils or solid fats. . Specifically, vegetable oils and fats such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cacao butter, olive oil, and palm kernel oil, and the hydrogen of these oils and fats. Examples include additive oils, transesterified oils, liquid oils and solid fats obtained by fractionating these oils and fats, and these may be used alone or in combination of two or more.

Excipients may be any excipients that can be used to form oils and fats into powdered form, such as milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, and collagen. , proteins such as gelatin and decomposition products of these proteins, monosaccharides such as glucose, fructose, galactose, and mannose, disaccharides such as lactose, sucrose, maltose, and trehalose, starch decomposition products such as corn syrup, dextrin, and oligosaccharides, and starch. , polysaccharide thickeners, sugar alcohols, and the like. These may be used alone or in combination of two or more.

Moreover, an emulsifier can be used as another raw material for the powdered fat or oil. The emulsifier is not particularly limited as long as it is for food use, and examples thereof include lecithin, monoglycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid. Examples include ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, and the like.

The expanding agent is not particularly limited as long as it generates gas during cooking of fried foods.

The amount of gas generated by the expanding agent can be adjusted by the combination and blending ratio of the alkaline agent and acidic agent contained in the expanding agent. More specifically, the amount of gas generated can be adjusted by the combination and blending ratio of the alkaline agent, fast-acting acidic agent, and slow-acting acidic agent contained in the expanding agent. Specifically, if you want to increase the cumulative amount of gas, increase the amount of the fast-acting acidic agent, reduce the amount of the slow-acting acidic agent, and if you want to lower the cumulative gas amount, increase the amount of the slow-acting acidic agent. The amount of the fast-acting acidic agent can be increased and the amount of the fast-acting acidic agent can be decreased.

There are no particular limitations on the alkaline or acidic agent used as the swelling agent, as long as it can be used as a food product. Examples of the alkaline agent include sodium hydrogen carbonate. Examples of fast-acting acidic agents include tartaric acid, fumaric acid, and salts thereof, and more preferably potassium hydrogen tartrate, fumaric acid, and monosodium fumarate. Examples of slow-acting acidic agents include phosphates, pyrophosphates, and glucono delta-lactone, and more preferably, monobasic calcium phosphate, sodium acid pyrophosphate, and glucono delta-lactone.

The flour for deep-frying of the present invention includes raw materials other than heat-treated wheat flour, powdered vegetable oil, and leavening agent, such as non-heat-treated flour such as weak flour, medium-strength flour, semi-strong flour, strong flour, whole wheat flour, and durum flour. It may also contain other husk flours such as rice flour, barley flour, soybean flour, buckwheat flour, rye flour, corn flour, starch, processed starch, spices, salt, etc.

The fried food flour of the present invention may be sprinkled directly onto the ingredients, or may be sprinkled over the batter after adhering to the ingredients. The amount of the fried food flour of the present invention attached to the ingredients is not particularly limited, but is preferably 5 to 30 g, more preferably 5 to 20 g, per 65 g of the ingredients attached to the ingredients or batter liquid. 5-10g is most preferred. If the amount of fried food dusting powder attached to 65 g of ingredients or batter liquid is less than 5 g, the coating of fried foods will become thinner and the texture of the batter will tend to be less crumbly. If it exceeds the limit, the batter for fried foods tends to become thicker and the texture of the batter tends to become harder.

When coating the ingredients with the fried food flour of the present invention after adhering the batter liquid to the ingredients, a normal batter liquid used for deep-frying can be used as the batter liquid. As the batter liquid, for example, one prepared by adding water to a batter mix containing flour, powdered oil and fat, etc. can be used.

Examples are given below to further specifically explain the present invention, but the present invention is not limited by these Examples.

[Test Example 1] (Heat-treated flour comparison test)
Fried chicken flour coatings for fried chicken in Examples 1 to 3 and Comparative Examples 1 to 2 were prepared using the formulations listed in Table 1 below. The gluten vitality of the heat-treated wheat flour listed in Table 1 was 13.7%.

In Table 1, "White Feather" (trade name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) is used as the weak wheat flour, "Roubase Flour 100" (trade name, manufactured by Nitto Fuji Flour Milling Co., Ltd.) is used as the heat-treated flour, and powdered flour is used. "Unishort K" (trade name, manufactured by Fuji Oil Co., Ltd.) was used as the vegetable oil, and "BP (F-up)" (trade name, manufactured by Ikoku Co., Ltd.) was used as the swelling agent.

After applying a batter consisting of wheat flour, powdered oil, etc. to chicken meat, 5 g of the fried flour of Examples 1 to 3 and Comparative Examples 1 to 2 was sprinkled per chicken (average weight 65 g). The ingredients coated with fried flour were fried in oil at 175°C for 6 minutes to prepare fried chicken.

Five well-trained panelists evaluated the workability during production of fried chicken using the fried flour of Examples 1 to 3 and Comparative Examples 1 to 2 based on the evaluation criteria shown in Table 2. did. For evaluation, fried chicken was cooked in each Example and Comparative Example, and the total evaluation value was calculated. The results are shown in Table 4.

Similarly, five well-trained panelists evaluated the texture of the resulting fried chicken batter. Each panelist evaluated the texture of the fried chicken prepared using Examples 1 to 3 and Comparative Examples 1 to 2 based on the evaluation criteria shown in Table 3. For evaluation, fried chicken was cooked in each Example and Comparative Example, and the total evaluation value was calculated. The results are shown in Table 4.

As shown in the workability evaluation in Table 4, compared to Examples 1 to 3 in which heat-treated flour was blended, the fried flour of Comparative Example 1, which did not contain heat-treated flour, had fewer lumps in the fried flour. There were many. Comparative Example 2 had few lumps, but the batter had a firm texture and did not feel like it was falling apart.

[Test Example 2] (Powdered vegetable oil comparison test)
As shown in Table 5, fried food flour was produced with the formulations of Examples 4 to 7 and Comparative Example 3, and fried chicken was produced in the same process as Test Example 1. The gluten vitality of the heat-treated wheat flour listed in Table 5 was 13.7%. Texture was evaluated in the same manner as in Test Example 1. The evaluation is shown in Table 6.

As shown in Table 6, Examples 4 to 7, in which the powdered vegetable oil content in the fried flour was in the range of 0 to 10% by mass, had a significantly lower batter than Comparative Example 3. The texture had a sense of disintegration, and the results were crisp without being oily. Furthermore, Examples 4 to 6 containing both powdered vegetable oil and a leavening agent had better texture than Example 7 containing only a leavening agent.

[Test Example 3] (Expanding agent comparison test)
As shown in Table 7, fried food flour was produced with the formulations of Examples 8 to 11 and Comparative Example 4, and fried chicken was produced in the same process as Test Example 1. The gluten vitality of the heat-treated wheat flour was 13.7%. Texture was evaluated in the same manner as Test Examples 1 and 2. The evaluation is shown in Table 8.

As shown in Table 8, Examples 8 to 11, in which the content of the expanding agent in the fried flour is in the range of 0 to 4.0% by mass, are compared to Comparative Example 4, which contains a large amount of the expanding agent. Compared to the above, the result was that it was not oily and had a good crispness. Furthermore, Examples 8 to 10 containing both powdered vegetable oil and fat and swelling agent had better texture than Example 11 containing only powdered vegetable oil and fat.

Claims (3)

The powdered vegetable oil contains heat-treated wheat flour, at least one of a powdered vegetable oil and an expanding agent, the content of the heat-treated flour is 10 to 99% by mass, and the powdered vegetable oil contains the powdered vegetable oil. The content of the coating powder for deep-fried foods is 3 to 10% by mass, and the content of the expanding agent in the case of containing the expanding agent is 0.3 to 4.0% by mass. The fried flour according to claim 1, containing 10 to 60% by mass of the heat-treated wheat flour, 3 to 10% by mass of the powdered vegetable oil, and 0.3 to 4.0% by mass of the expanding agent. . The fried food flour according to claim 1 or 2, wherein the heat-treated wheat flour has a gluten vitality of 55% or less.