JP5089663B2 - Fried food using roasted flour composition for fried food - Google Patents

Description

  The present invention relates to a roasted flour composition for fried foods.

It is known to roast wheat flour and starch for the purpose of improving the texture and secondary processability.
As an example of roasting wheat flour, roasting having a gluten vitality of 10 to 65%, characterized by roasting wheat flour or raw material flour consisting of wheat flour and starch for 50 to 150 minutes under conditions of product temperature of 110 to 160 ° C. A method for producing baked wheat flour is known (see, for example, Patent Document 1).
Examples of roasting starch include 100 parts starch used in fried foods, the amount of alkaline salts necessary to adjust the pH of the wet starch mixture to 7-10, 0.1-3.0 parts sugar Quality, dextrin, sugar alcohol alone or as a mixture, 0.05-1.0 parts raw soy flour and 15-28% moisture in a wet starch mixture. A process for producing processed starch for foods is known, characterized by performing neutralization and humidity adjustment by adding an organic acid if necessary after heating and baking for more than an hour (see, for example, Patent Document 2).

JP 2002-345421 A JP-A-1-133714

  An object of the present invention is to provide a flour composition for fried foods that can use a roasting process to obtain a fried food that is crispy and crispy and has good crispness and little deterioration over time. .

As a result of intensive studies to achieve the above-mentioned object, the present inventors have previously studied before the roasting process the flour and starch that have been roasted separately and then mixed and used as necessary. When mixing and roasting the mixture, it was surprisingly found that better secondary processability can be obtained than when roasting wheat flour and starch separately and then mixing, and the present invention has been completed.
Accordingly, the present invention is 80 the ratio of flour and starch, respectively: 20 to 20: a mixture consisting of only wheat flour and starch mixed with such a 80, the mixture at 120 ° C. to 160 ° C. 1 to 3 This is a fried food using a flour composition for fried food that has been roasted by heating for a period of time .

  By using the flour composition for fried food of the present invention, it is possible to obtain a fried food that is crispy and crispy and has a good crispness, has a bright burnt color, and little quality deterioration over time.

Hereinafter, the present invention will be described in detail.
In the present invention, fried food refers to food that is fried and heated, such as tempura, fried chicken, croquettes, and fried chicken.
These are characterized by adding a dough or powder such as flour to the material and frying.
Usually, meat, seafood, vegetables, etc. are used as raw materials.
In any case, the food is characterized by being fried, and is characterized by a crispy feeling, a fresh feeling, a mouth-melting feeling and the like.

The wheat flour used in the present invention can be appropriately selected from thin wheat flour, medium wheat flour, and strong wheat flour according to the texture and taste of the desired product.
Whole grain powder can also be used when seeking a strong texture and flavor.
These can be used alone or in admixture of two or more.

  The starch that can be used in the present invention is not particularly limited as long as it is an edible starch, and corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch and the like can be used.

In the present invention, the ratio of wheat flour to starch is in the range of 80:20 to 20:80, respectively.
If the ratio is more than that, the effect of roasting the mixture cannot be obtained.
Within this range, the blending ratio of wheat flour and starch can be adjusted according to the quality required for the final product.
For example, the starch ratio is increased for deep-fried food due to its hard and crunchy texture, and the flour ratio is increased for tempura with a fresh texture.

Any type of machine can be used for the roasting treatment as long as the temperature of the grains rises, such as a normal dryer, a type that blows hot air, and a bakery oven for confectionery.
For example, a mixture of wheat flour and starch previously packed in a metallic container such as a baking mold for bread, and then covered and baked in a confectionery baking oven or spread the mixture on a baking baking baking sheet A method of roasting in a hot air dryer can be used.
For large-scale production, a band oven or the like in which the lower firing surface is heated can be used.
Differences in water loss caused by different dry heat methods do not affect workability.

The roasting conditions are preferably 120 ° C. to 160 ° C. and heated for 1 to 3 hours. More preferably, it is 125 to 145 ° C. for 1 to 2 hours.
A roasting temperature of less than 120 ° C. is not preferred because roasting is insufficient and there is a tendency to lack crispyness.
When the roasting temperature exceeds 160 ° C., there is a tendency for a burning odor to occur, which is not preferable.
A roasting time of less than 1 hour is not preferred because roasting is insufficient and there is a tendency of lack of crispness.
A roasting time of 3 hours or more is not preferable because there is a tendency for a burning odor to occur.
In the present invention, “OO” to “ΔΔ” refer to “OO” to “ΔΔ”, for example, “1 to 3” means 1 to 3 inclusive.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1] Tempura 70 parts by weight of flour and 30 parts by weight of corn starch were mixed and roasted at 145 ° C. for 2 hours using a dryer to obtain a flour composition for fried food of the present invention.
Each material was mix | blended in the ratio shown in Table 1 with the said flour composition for fried foods, and the tempura mix was prepared.

  The dough was adjusted by adding 150 parts by mass of water to 100 parts by mass of the tempura mix, and the dough was added to the shrimp and fried at 170 ° C. for 2 minutes to obtain tempura.

[Comparative Example 1] Tempura In Example 1, tempura was obtained in the same manner as in Example 1 except that roasting of the starch and thin wheat flour was not performed.

[Examples 2 to 5 and Comparative Examples 2 to 4] Tempura In Example 1, roasting was mixed as shown in Table 2 in the ratio of the flour and corn starch in 70 parts by weight of flour and 30 parts by weight of corn starch. Tempura was obtained in the same manner as in Example 1 except that the mixture was roasted into a product and the remaining wheat flour or corn starch and mixed after roasting.
Each of the fried products was evaluated by the following evaluation criteria by 10 panelists for appearance immediately after frying, texture, and texture after storage for 1 hour at room temperature after frying.
Texture 5 Strong crispness, very good crispness 4 Good crispness, good crispness 3 Normal crispness, normal crispness 2 Slightly crisp, slightly crisp 1 No crispness , Appearance with poor crispness 5 Very voluminous and rounded Hanasaki.
4 There are 3 volumes and Hanasaki is slightly round 3 Volume is normal, Hanasaki is slightly fine 2 Volume is slightly small and Hanasaki is fine 1 There is no volume and burnt is too fine Table 2 shows the results.

The texture of tempura using the tempura mix of Example 1 was excellent in crispy texture, and the texture of 1 hour after frying was also maintained well.
In addition, the appearance was also finished with a volume.
When unroasted wheat flour and starch are used (Comparative Example 1), the texture and appearance are inferior, and when flour and corn starch are roasted separately (Comparative Example 2), the blending ratio of flour and corn starch is 80. : The thing outside the range of 20-20: 80 (Comparative Example 3, Comparative Example 4) was inferior to Examples 1-5, although it was better than non-roasting.

[Examples 6 to 9] Tempura Roasting condition test Tempura was obtained and evaluated in the same manner as in Example 1 except that the roasting conditions were changed to the conditions shown in Table 3 in Example 1.
The results are shown in Table 3.

The texture of the tempura of Examples 6 and 7 had a good crispy texture, and the texture of 1 hour after frying was maintained almost satisfactorily.
Also, the appearance was not burnt and finished with a good volume.
In Examples 8 and 9, the results were slightly inferior to those in Examples 6 and 7.

[Example 10] Croquette 40 parts by weight of wheat starch and 60 parts by weight of medium-strength flour were mixed and roasted with a dryer at 145 ° C for 3 hours to obtain a flour composition for fried food according to the present invention.
Each material was mix | blended in the ratio shown in Table 4 with the said flour composition for fried foods, and the batter mix for croquettes was prepared.

A dough was prepared by adding 300 parts by mass of water to 100 parts by mass of the croquette batter mix.
After adding 20 g of dough to 60 g of patties for croquettes and sprinkling with 20 g of bread crumbs, they were fried at 170 ° C. for 5 minutes to obtain croquettes.
[Comparative Example 5] Croquette A croquette was obtained in the same manner as in Example 10 except that roasting of medium strength flour and wheat starch was not performed.

[Examples 11 to 14 and Comparative Examples 6 to 8] Croquette In Example 10, roasting treatment was carried out using 40 parts by weight of wheat starch and 60 parts by weight of medium strength wheat flour. A croquette was obtained in the same manner as in Example 10 except that the mixture was roasted separately from the mixed flour and the remaining wheat flour or wheat starch and mixed after roasting.

The appearance, texture, and texture after storage at room temperature for 6 hours after frying of croquettes obtained by 10 panelists were evaluated according to the following evaluation criteria.
Texture 5 Very good crispness, very good melting in the mouth 4 Good crispness, good in melting, 3 Normal crispness, normal melting in 2 Slightly poor crispness and slightly melted in the mouth 1 No sharp crispness and poor melt in the mouth 5 Uniform fried color, breadcrumb riding, good standing 4 Uniform fried color, breadcrumb riding, standing Slightly good 3 Slightly uneven fried color, crumb riding, standing normally 2 Slightly burned, crumb riding, slightly bad standing 1 Burning, crumb riding, poor standing Table 5 shows the results .

The texture of the croquette of Example 10 had a good crispy texture, and the texture after 3 days after baking was also maintained well.
In addition, the appearance was bright and the shine was slightly strong.
When non-roasted medium wheat flour and wheat starch are used (Comparative Example 5), the texture and appearance are inferior. When medium wheat flour and wheat starch are roasted separately (Comparative Example 6) or medium wheat flour And the ratio of wheat starch out of the range of 80:20 to 20:80 (Comparative Example 7 and Comparative Example 8) were inferior to Examples 10-14, although better than unroasted.

[Example 15] Fried chicken 70 parts by weight of strong wheat flour, 15 parts by weight of potato starch and 15 parts by weight of tapioca starch were mixed and roasted in a convection oven heated to 160 ° C for 3 hours, and the flour composition for fried food of the present invention I got a thing.
Each material was mix | blended in the ratio shown in Table 6 with the said flour composition for type | mold baked fried foods, and the breader mix for fried chicken was prepared.

  After the liquid egg was put on the chicken, the above-mentioned Fried Chicken Breeder Mix was applied and fried at 170 ° C. for 7 minutes to obtain Fried Chicken.

[Comparative Example 9] Fried Chicken In Example 15, a fried chicken was obtained in the same manner as in Example 15 except that roasting of the strong powder and starch mixture was not performed.

[Examples 16-19, Comparative Examples 10-12] Fried Chicken In Example 15, among the starch mixture of 70 parts by weight of strong wheat flour, 15 parts by weight of potato starch and 15 parts by weight of tapioca starch, the mixture of strong wheat flour and starch Fried chicken was obtained in the same manner as in Example 15 except that the mixture was mixed as shown in Table 7 and the remaining wheat flour or starch mixture was roasted and mixed after roasting.

Appearance immediately after frying, texture of fried chicken obtained by 10 panelists, and texture after storage at room temperature for 3 hours after frying were evaluated according to the following evaluation criteria.
Texture 5 Crisp crispness is very good, melting in the mouth is very good 4 Crisp crispness is good, melting in the mouth is good 3 Crisp crispness is normal, melting in the mouth is normal 2 Crisp crispness Weak, slightly melted in the mouth 1 There is no crispy crispness, and the mouth melted poorly. Appearance of the garment is very good and the fried color is uniform. 4 Adhesion of the garment is good and the fried color is uniform. A uniform fried color 2 Slightly scorched 1 Scorched is noticeable Table 7 shows the results.

The texture of the fried chicken using the blender mix for fried chicken of Example 15 was excellent in crispy and crunchy texture, and the texture for 1 hour after baking was also maintained well. The appearance was bright and bright.
When unroasted strong wheat flour and starch mixture are used (Comparative Example 9), the texture and appearance are inferior, and when strong wheat flour and starch mixture are roasted separately (Comparative Example 10) and strong wheat flour Although the mixture ratio of the starch mixture was outside the range of 80:20 to 20:80 (Comparative Example 11 and Comparative Example 12), it was inferior to Examples 15 to 19 although better than non-roasted.

Claims (1)

A mixture consisting only of wheat flour and starch mixed so that the ratio of wheat flour to starch is 80:20 to 20:80, respectively, and the mixture is heated at 120 ° C. to 160 ° C. for 1-3 hours for roasting fried foods using the fried food flour composition.