JP2024042493A - Batter material composition for battered food products such as deep-fried foods - Google Patents

Abstract

To provide battered food products such as deep-fried foods that retain a favorable appearance and texture akin to deep-fried food products, despite being cooked with minimal oil.SOLUTION: The present invention provides a batter material composition for battered food products such as deep-fried foods, comprising granulated powder mix of wheat flour and dextrin, baked and ground wheat flour dough, and egg white powder.SELECTED DRAWING: None

Description

The present invention relates to a coating composition for deep-fried food with a coating, and a method for producing deep-fried food with a coating using the coating composition.

Fried foods such as karaage and tempura are usually produced by attaching batter to ingredients such as vegetables and meat to produce fried dough, and then deep-frying this in a large amount of hot oil. . Fried foods are delicious foods with the aroma of fried batter and the juiciness of the ingredients covered in batter, but on the other hand, they contain a large amount of oil and are therefore high in calories. Furthermore, since fried foods use a large amount of oil for cooking, preparation and cleanup are time-consuming.

Attempts have been made to use less oil to produce foods that have the appearance and flavor of fried foods. For example, fried food can be prepared by frying, which involves heating the fried seeds in several to tens of mL of oil, or by frying, which involves dipping the fried seeds in oil to a depth of about 1 to 2 cm and heating them while turning frequently. A method of manufacturing is known. However, fried foods that are cooked with a small amount of oil tend to cause the batter to stick to each other or become unevenly heated during cooking, and are often inferior in appearance and texture compared to deep-fried fried foods. . Patent Documents 1 and 2 disclose fried flour because the batter does not stick to each other when fried. The fried chicken flour of Patent Document 1 contains soybean flour whose particle size and water-soluble nitrogen index (NSI) are each within specific ranges. The fried flour of Patent Document 2 contains durum wheat flour having a particle size in a specific range.

Patent Document 3 describes a granular powder obtained by moist heat treatment of wheat flour and dextrin, and the granular powder has good adhesion to ingredients and provides fried foods with a good texture when used as a coating material for fried foods. It is stated that it can be manufactured. Patent Document 4 describes the production of fried-like foods with good appearance and texture using a non-fried chicken mix containing a baked and pulverized product derived from wheat flour, a deliquescent food material, a heat-coagulable food material, oil and fat, and an expanding agent. It describes what you can do.

Japanese Patent Application Publication No. 2008-35791 Japanese Patent Application Publication No. 2008-35792 International Publication No. 2013/039049 JP2003-284518A

The present invention provides a coating material composition that can produce fried food-like battered foods that have a good appearance and texture like deep-fried fried foods even when cooked using a small amount of oil. .

The present inventor applied a composition containing granulated powder obtained by granulating a mixture of wheat flour and dextrin, a baked and pulverized product of flour dough, and egg white powder to ingredients as a coating material for stir-frying or deep-frying. It has been found that fried-like battered foods with good appearance and texture can be produced by cooking with a small amount of oil.

Accordingly, the present invention provides:
[1] A coating material composition for fried food-like battered foods, which contains granulated powder of a mixture of wheat flour and dextrin, a baked and pulverized product of wheat flour dough, and egg white powder.
[2] The coating material composition according to [1], containing 5 to 45% by mass of the granular flour, 2 to 30% by mass of the baked and pulverized product of the flour dough, and 0.2 to 7% by mass of the egg white powder. thing.
[3] The coating material composition according to [1] or [2], which is used as a blender.
[4] A lump-like blender comprising a mixture of the batter composition according to any one of [1] to [3] and an aqueous liquid.
[5] The lump-like breader according to [4], wherein the mixture is a mixture of 100 parts by mass of the batter composition and 10 to 40 parts by mass of the aqueous liquid.
[6] A method for producing a batter composition for fried foods, which includes mixing granulated powder of a mixture of wheat flour and dextrin, a baked and pulverized product of wheat flour dough, and egg white powder.
[7] The coating material composition contains 5 to 45% by mass of the granular powder, 2 to 30% by mass of the baked and pulverized product of the flour dough, and 0.2 to 7% by mass of the egg white powder, [6] ]Description method.
[8] A method for producing a fried food-like battered food material, the method comprising attaching the coating composition according to any one of [1] to [3] to an ingredient.
[9] A method for producing a fried food-like battered food, which comprises frying or grilling the ingredients to which the coating composition according to any one of [1] to [3] is attached, with oil.
[10] The method according to [8] or [9], wherein powder of the dressing composition is attached to the ingredient.
[11] The method according to [8] or [9], wherein a lump-like blender made of a mixture of the batter composition and an aqueous liquid is attached to the ingredient.
[12] The method according to any one of [9] to [11], wherein the grilling is frying.

The coating material composition of the present invention produces fried food-like battered foods that have a good appearance and texture similar to deep-fried fried foods by cooking using a small amount of oil such as stir-frying or deep-frying cooking. make it possible to

The coating material composition of the present invention contains granulated powder of a mixture of wheat flour and dextrin, a baked and pulverized product of wheat flour dough, and egg white powder.

The granular powder of the mixture of wheat flour and dextrin contained in the coating material composition of the present invention (hereinafter, sometimes referred to as the granular powder of the present invention) is a granular powder obtained by granulating a mixture of wheat flour and dextrin. Preferably, the granular powder is a granular powder prepared by subjecting a mixture of wheat flour and dextrin to a moist heat treatment and granulation.

The wheat flour used as a raw material for the granular flour of the present invention may be any wheat flour commonly used for food products, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, and durum wheat flour. These flours can be used alone or in combination of two or more. From the viewpoint of improving the texture of foods for frying, soft flour is preferable.

Dextrin, which is a raw material for the granular powder of the present invention, can be prepared from starch using a known method. Examples of the starch include starches such as tapioca, potato, wheat, corn, and waxy corn, and mixtures thereof. The dextrin used in the present invention preferably has a dextrose equivalent (DE value) of 2 to 25, more preferably 5 to 20. The DE value of dextrin can be adjusted to a preferable value by stepwise hydrolyzing starch while measuring the amount of glucose.

The mass ratio of wheat flour to dextrin in the granulated powder of the present invention is preferably in the range of 97:3 to 50:50, more preferably 95:5 to 77:23. Preferably, 92:8 to 84:16 is more preferable. Further, the total content of wheat flour and dextrin in the granular powder of the present invention is preferably 85% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, and still more preferably 100% by mass.

For granulation of the mixture of flour and dextrin, methods that can be used for producing granular powder for food, such as fluidized bed granulation, agitation granulation, spray drying, compression pulverization, etc., are used as appropriate. be able to. Although general binders such as alginic acid, gum arabic, gelatin, and starch may be used for the granulation, it is preferable that no binder is used. For example, granulated powder can be efficiently prepared by using only wheat flour and dextrin as raw materials and adding water to the raw materials for granulation.

When the wheat flour and dextrin are subjected to a moist heat treatment during the granulation, the resulting granular powder has a structure with many voids, which is preferable because it improves the texture of fried foods produced using the granular powder as a coating material. A preferred example of the moist heat treatment procedure is the procedure described in Patent Document 3. For example, the moist heat treatment may be a process in which water or steam is added to a mixture of wheat flour and dextrin and the mixture is heated. More specific examples of the moist heat treatment procedure include a method in which wheat flour and dextrin are hydrated and heated and kneaded using an extruder, and a method in which wheat flour and dextrin are heat-treated in a saturated steam atmosphere while being stirred as necessary.

An example of the heat treatment procedure in a saturated steam atmosphere includes a method of adding water to flour and dextrin, and heating the mixture in a closed container while stirring under pressure. The amount of water added may be 2 to 20% by mass, preferably 5 to 15% by mass, based on the total amount of flour and dextrin. The heating conditions may be, for example, 20 to 30 kPa, a temperature of 100 to 120° C., and 3 seconds to 1 minute, preferably 22 to 28 kPa, a temperature of 103 to 115° C., and 5 to 15 seconds. For the heat treatment as described above, for example, an apparatus described in JP-A No. 2009-34038 can be used.

The average particle size of the granular powder of the present invention is preferably 50 to 1000 μm, more preferably 80 to 500 μm, and still more preferably 100 to 300 μm. In this specification, the average particle diameter is the volume mean diameter (MV) of particles calculated by a laser diffraction/scattering method, and is a commercially available laser diffraction/scattering particle size distribution analyzer (for example, Microtrack MT3000II; Microtrack MT3000II; Track Bell Co., Ltd.) can be used for measurement. Note that common wheat flour and dextrin have a particle size of several μm to several tens of μm, and the average particle size is less than 100 μm. Granules having the above-mentioned particle size can be obtained by pulverizing the granulated material obtained by the above-mentioned granulation procedure by a known method, if necessary.

The content of the granular powder of the present invention contained in the clothing composition of the present invention is preferably 5 to 45% by mass, more preferably 10 to 40% by mass, and even more preferably is 15 to 35% by weight, more preferably 20 to 30% by weight. If the content of the granular powder in the coating composition is less than 5% by mass, the texture of fried food obtained using the coating composition may become hard; When the content of the granular powder in the composition exceeds 45% by mass, the color of the coating of the fried food-like food obtained using the coating material composition may become too dark.

The baked and pulverized wheat flour dough contained in the coating material composition of the present invention is obtained by pulverizing wheat flour dough after baking. The wheat flour dough is a dough whose main component is wheat flour, for example, a dough prepared from raw material flour containing wheat flour in an amount of 70% by mass or more, preferably 75% by mass or more. As the wheat flour used as the raw material flour for the dough, any one type or a combination of two or more of the above-mentioned wheat flours commonly used for food products can be used. In addition, raw materials other than wheat flour, such as starches, sugars, leavening agents, fats and oils, yeast, and yeast foods, which are commonly used in the production of bread and crackers, may be appropriately blended into the raw material flour for the dough. . Examples of baked and pulverized flour dough used in the present invention include bread crumbs, cracker flour, and the like. Dry bread crumbs are preferred.

The wheat flour dough can be prepared by adding 10 to 80 parts by mass of water to 100 parts by mass of the raw material flour and mixing. The obtained dough is allowed to rest as necessary and then baked to obtain a baked product. The dough can be baked according to any known method that can be used for baking wheat flour dough, such as heating in an oven or heating on a grill.

The baked wheat flour dough obtained is pulverized and, if necessary, sized to obtain the pulverized baked wheat flour dough used in the present invention. The pulverization of the baked product can be performed according to a known method that can be used for pulverizing food, such as mixer pulverization, mill pulverization, impact pulverization, etc. Similarly, sizing of the pulverized product can be performed by a known method, such as sieving or a classifier. The particle size of the baked pulverized wheat flour dough used in the present invention is preferably 100 to 1000 μm, more preferably 150 to 900 μm, and even more preferably 200 to 800 μm, as an average particle size. Alternatively, the baked pulverized wheat flour dough used in the present invention may be commercially available bread or crackers, or bread crumbs or cracker crumbs pulverized or sized to the above particle size.

The content of the baked and pulverized flour dough contained in the clothing composition of the present invention is preferably 2 to 30% by mass, more preferably 5 to 25% by mass, and more preferably 2 to 30% by mass, based on the total mass of the clothing composition. It is preferably 7 to 20% by weight, more preferably 9 to 15% by weight. If the content of the baked and pulverized product in the coating composition is less than 2% by mass, the texture of fried food obtained using the coating composition may become hard; If the content of the baked and pulverized product in the coating material composition exceeds 30% by mass, the color of the coating of the fried food-like food obtained using the coating material composition may become too dark.

The egg white powder contained in the coating material composition of the present invention is obtained by drying and powdering egg white, which is a component obtained by removing the egg yolk from a whole egg. A commercial product can be used as the egg white powder. The content of the egg white powder contained in the coating composition of the present invention is preferably 0.2 to 7% by mass, more preferably 0.5 to 5% by mass, and It is preferably 0.7 to 3% by weight, more preferably 0.9 to 2% by weight. If the content of egg white powder in the coating composition is less than 0.2% by mass, the texture and appearance of fried food obtained using the coating composition may not be sufficiently improved; On the other hand, if the content of egg white powder in the coating composition exceeds 7% by mass, the texture of the fried food-like food obtained using the coating composition may become hard.

The coating material composition of the present invention can be produced by mixing the granular powder of the present invention described above, a baked and pulverized product of wheat flour dough, and egg white powder. The dressing composition of the present invention is basically a powder composition, but may partially contain large grains or small pieces. In addition to the above three ingredients, the coating material composition of the present invention includes other ingredients conventionally used in coatings for deep-frying, such as grain flours other than the above-mentioned granular flour, starches, sugars, and egg white powder. It can contain proteins, dietary fibers, thickeners, swelling agents, emulsifiers, spices, seasonings, vitamins, minerals, pigments, fragrances, and the like. These other components may be used alone or in combination of two or more. The content of the other components in the clothing composition of the present invention, if contained, is preferably less than 90% by mass, more preferably less than 80% by mass, based on the total mass of the clothing composition.

The coating material composition of the present invention is used as a coating material for fried food-like battered foods. More specifically, the coating material composition of the present invention is used as a coating material for fried-like battered foods produced by heating cooking using a small amount of oil, such as stir-frying or deep-frying cooking. Preferably, the coating composition of the present invention is used as a coating type coating, ie, a blender.

A method for producing a fried-like battered food using the coating composition of the present invention includes cooking the ingredients to which the coating composition is attached using a small amount of oil, such as frying or baking with oil. It includes cooking, preferably frying with oil. More specifically, the coating material composition is adhered to the surface of ingredients to prepare a material for fried food-like battered foods. Next, the material for the fried food-like battered food is heated and cooked with oil as described above to produce a fried food-like battered food.

As the ingredients to which the coating composition of the present invention is attached, ingredients used for fried foods can be used. Examples of the ingredients include, but are not limited to, meat such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is not particularly limited. Further, in order to increase the adhesion of the coating composition of the present invention to the ingredients, the ingredients may be sprinkled with flour, starch, etc. before the coating composition is attached to the ingredients. Alternatively, water, seasoning liquid, egg liquid, batter liquid, etc. may be applied to the ingredients in advance before the coating material composition is applied.

In one embodiment, the powder of the dressing composition of the present invention is applied to the surface of the ingredients using a blender. The operation of attaching the powder blender to the ingredients is a general operation for attaching the blender to the ingredients, such as 1) an operation of sprinkling the blender over the ingredients, 2) the blender and the ingredients. 3) Place the blender in a relatively wide container such as a plate and roll the ingredients on top of it, or shake the bag with the opening closed. Examples include pressing the material against a blender. If necessary, in order to make the blender more compatible with the ingredients, the ingredients to which the blender has been attached may be allowed to stand for about 5 to 15 minutes before cooking.

In another embodiment, a lump-like blender is prepared consisting of a mixture of the powder of the coating composition of the present invention and an aqueous liquid. The lump-like blender is obtained by mixing the powder of the dressing composition of the present invention with an aqueous liquid and molding the mixture into a lump-like shape. For example, lump molding can be carried out by stirring the powder of the dressing composition of the present invention and the aqueous liquid well with a spoon or the like, or by shaking well in a bag. As the aqueous liquid used for preparing the lump-like blender, those used for food such as fresh water, distilled water, acidic water, and alkaline water can be used. The amount of the aqueous liquid added to the powder is preferably 10 to 40 parts by mass, more preferably 15 to 35 parts by mass, per 100 parts by mass of the powder of the dressing composition.

The lump-like blender can be attached to the ingredients by the same operation as the above-mentioned operation of attaching the powder blender to the ingredients. Since the lump-like breader can adhere to each other on the surface of the ingredients to form a stronger batter, the batter of the battered food obtained using the lump-like breader becomes more difficult to peel off. Moreover, the batter obtained from the lump-like blender has a crispier and lighter texture.

Although the dressing composition of the present invention may be applied to a part of the surface of the ingredients, it is preferably applied to the entire surface of the ingredients. The coating material composition of the present invention is preferably applied in an amount of 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, in terms of powder mass, per 100 parts by mass of ingredients. When using the lump-like breader, if the lump-like breader is attached to the ingredients so that the amount of the batter composition of the present invention contained in the lump-like breader attached to the ingredients becomes the above value. good.

The ingredients to which the coating composition of the present invention is attached may be used as a material for battered foods such as deep-fried foods, and may be immediately cooked, or may be stored under refrigeration or freezing. By heating and cooking the fried food-like battered food material using a small amount of oil, a fried food-like battered food is produced. Preferably, the fried-like battered food material is cooked by frying or grilling with oil. Fried foods are preferable in terms of improving the appearance of battered foods. For example, in the case of frying, place an amount in a shallow pot such as a frying pan such that 1/4 to 1/2 of the height of the battered food material for deep-frying is submerged, for example, to a depth of about 1 to 2 cm. Heat the oil, add the ingredients, and cook, turning the ingredients occasionally as necessary. For example, when frying, heat several to several tens of mL of oil in a shallow pot such as a frying pan, then add the material and stir-fry.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

(Test example 1)
1) Preparation of granular powder A raw material prepared by mixing wheat flour (soft flour) and dextrin (DE value: 12) in the amounts shown in Table 1 was put into the apparatus described in JP-A-2009-34038, and 100 mass of the raw material was mixed while stirring. After spraying 10 parts by mass of water per part, a wet heat treatment was performed at a gauge pressure of 25 kPa and 105° C. for 5 seconds. After the moist heat treatment, the mixture was dried, cooled, and sized using a sieve to produce granulated powder. The average particle diameter (MV) of the obtained granular powder was measured using Microtrac MT3000II (Microtrac Bell Co., Ltd.), and the results were as shown in Table 1.

2) Preparation of baked and pulverized wheat flour dough Commercially available dried bread flour was sized using a sieve to obtain a baked and pulverized dough. The average particle diameter (MV) of this baked and pulverized material was 485 μm when measured using Microtrac MT3000II.

3) Manufacture of dressing composition The raw materials shown in Tables 2 and 3 were mixed until uniform, and a powdered dressing composition was manufactured.

4) Production of fried food-like battered food One chicken breast was divided into three parts, the excess skin was removed, and each piece was shaped to weigh 80 g, and seasoned with a seasoning liquid containing soy sauce, sake, and ginger juice. The coating material composition prepared in 3) above was sprinkled onto the chicken meat in an amount of 20 parts by mass in terms of powder mass per 100 parts by mass of the chicken meat. A frying pan was filled with oil to a depth of 1 cm and heated to 170°C. The coated chicken was placed in a frying pan and fried for 3 minutes and 30 seconds, turning every 20 seconds, to produce a fried-like battered food (deep-fried chicken-like food). The appearance and texture of the produced foods were evaluated by a panel of 10 experts according to the following evaluation criteria, and the average value of the 10 evaluations was determined. The results are shown in Tables 2 and 3.

<Evaluation criteria>
(exterior)
5: The entire surface is uniformly golden brown, similar to fried food, and is extremely good.
4: Like fried food, the entire surface is golden brown and good.
3: Slightly defective with some whitish parts.
2: There are some whitish parts and some dark parts, which is defective.
1: Extremely poor quality with whitish areas and dark areas throughout the surface.
(Texture)
5: Very crispy like fried food, very good.
4: Like fried food, the batter is crispy and good.
3: The batter was a little hard or soft and the crispiness was a little weak, which was a little bad.
2: The batter was hard or soft and the crispiness was unsatisfactory, which was poor.
1: The batter is either very hard or very soft and does not feel crispy, extremely poor.

(Test example 2)
Using the granulated powder prepared in 1) and 2) of Test Example 1 and the calcined and crushed wheat flour dough, powders of coating material compositions having the compositions shown in Tables 4 to 6 were prepared in the same manner as in 3) of Test Example 1. was manufactured. Using the produced coating material composition, a fried chicken-like food was produced and evaluated in the same manner as in 4) of Test Example 1. The results are shown in Tables 4-6.

(Test Example 3: Production of lump-like blender)
Using the granules prepared in 1) and 2) of Test Example 1 and the baked and crushed flour dough, a powder of a coating material composition having the composition shown in Table 7 was produced in the same manner as in 3) of Test Example 1. did. Put 200 g of the powder of the obtained composition into each pouch bag, add 40 mL of water to each pouch, use chopsticks to mix the composition and water completely, close the pouch bag, and shake it firmly up and down for 1 minute. A lump-like blender was produced by shaking. The obtained lump-like blender had a lump shape with a size of about 0.5 to 2.5 mm when seen with the naked eye. Using the produced lump-like blender, a fried chicken-like food was produced and evaluated in the same manner as in 4) of Test Example 1. The results are shown in Table 7.

Claims (12)

A coating material composition for fried foods containing a granulated powder of a mixture of wheat flour and dextrin, a baked and pulverized product of wheat flour dough, and egg white powder. The coating material composition according to claim 1, containing 5 to 45% by mass of the granular powder, 2 to 30% by mass of the baked and pulverized product of the flour dough, and 0.2 to 7% by mass of the egg white powder. The batter composition according to claim 1, which is used as a blender. A lump-like breader comprising a mixture of the batter composition according to claim 1 and an aqueous liquid. The lump-like breader according to claim 4, wherein the mixture is a mixture of 100 parts by mass of the batter composition and 10 to 40 parts by mass of the aqueous liquid. 1. A method for producing a food batter composition for deep-frying, which comprises mixing granulated powder of a mixture of wheat flour and dextrin, a baked and pulverized product of wheat flour dough, and egg white powder. The method according to claim 6, wherein the coating composition contains 5 to 45% by mass of the granular powder, 2 to 30% by mass of the baked pulverized product of the wheat flour dough, and 0.2 to 7% by mass of the egg white powder. A method for producing a fried food-like battered food material, the method comprising adhering the coating composition according to any one of claims 1 to 3 to an ingredient. A method for producing a fried food-like coated food, comprising frying or baking an ingredient to which the coating composition according to any one of claims 1 to 3 has been applied together with oil. The method according to claim 9, wherein powder of the dressing composition is attached to the ingredients. 10. The method according to claim 9, wherein a lump-like blender made of a mixture of the batter composition and an aqueous liquid is attached to the ingredients. 10. The method according to claim 9, wherein the grilling is frying.