JP5906754B2 - Blender mix for fried food containing glutinous rice flour - Google Patents

Description

  The present invention relates to a blender mix for fried foods that has a crisp and crisp texture, is maintained for a long time, and is less susceptible to deterioration due to cold thawing. Specifically, the present invention relates to a blender mix for fried foods using glutinous rice flour that has been wet-heat treated under specific conditions.

The fried food is a food obtained by attaching a powdered clothing material made mainly of flour such as wheat flour or starch, or a batter solution obtained by adding these to a raw material and heating it with high-temperature oil.
In general, fried foods tend to be crisp. In recent years, with the widespread use of frozen foods and side dishes, it has been required that the texture be maintained for a long time, and technical development for that purpose has been underway.
For example, 20% by weight of a cross-linked starch having a soft and mouth-feeling and crispy texture and having a swelling degree of 4 to 15 and a solubility of not more than 10% by weight for the purpose of maintaining this texture for a long time. The deep-fried clothing agent contained above is proposed (patent document 1).
In addition, for the purpose of preventing the food texture and flavor from being deteriorated when eaten after the time after oil preparation or by heating in the microwave oven, a fried food apparel improver comprising cellulose and an emulsifier has been proposed. (Patent Document 2).
Due to recent health consciousness, foods that do not use food additives are often demanded, and the number of scenes in which such methods are not used is increasing. Therefore, a quality improving agent for fried foods containing foods such as plant proteins and milk proteins has been proposed as a method not using food additives (Patent Document 3). However, maintaining the quality of fried foods is still not sufficient, and further technological development is required.

JP-A-9-215478 JP 2005-287450 A JP2002-142702

  Therefore, as a result of intensive studies to solve the above problems, the present inventors have blended glutinous rice flour that has been subjected to wet heat treatment under specific conditions into the mix. It has been found that a blender mix for fried food that is maintained and is not easily deteriorated by cold thawing can be obtained, and the present invention has been completed.

That is, the present invention (1) contains a glutinous rice flour that has been heat-moisture treated for 5 to 60 minutes in the range of 70 to 130 ° C. under normal pressure,
(2) The blender mix for fried food according to (1) above, wherein the blending ratio of glutinous rice flour is 5 to 60% by mass, and (3) for the fried food according to either (1) or (2) above The present invention relates to a food for frying characterized by being obtained using a bleeder mix.

  By blending glutinous rice flour that has been heat-moisture-treated into the mix, the texture is crisp, the texture is maintained for a long time after cooking, and a blender mix for fried foods that is less susceptible to deterioration due to cold thawing can be obtained. .

  The fried food in the present invention is a vegetable, meat, seafood and other ingredients (seeds) that are oiled, such as tempura, fried chicken, croquettes, fried chicken, cutlet, fried chicken, Any of nuggets and fritters may be used. Fried foods are characterized by a crispy, crispy, mouth-melting texture.

The material for forming the garment for fried foods is generically referred to as a coating mix, and is broadly classified into one that uses water (batter mix) and one that uses powder as it is (breader mix).
The bleeder mix can be used by directly coating the material, or by spraying after a batter liquid or the like is attached to the material. Although both can be used also about the blender mix for fried foods of this invention, in order to raise a more effect, it is preferable to attach a batter liquid etc. beforehand and to raise the adhesion amount of a blender.

  The raw material rice used in the bleeder mix for fried food of the present invention is not particularly limited as long as it is glutinous rice, and other than glutinous rice having a low amylose content such as cypress rice and kinu noda, the texture and taste of the desired product Depending on the situation, domestic rice, Thai rice, US rice, etc. can be selected as appropriate. Even when the same varieties are used as raw materials, even when different varieties are used as raw materials, both can be used.

  The glutinous rice flour used in the blender mix for fried foods of the present invention can obtain a modification effect by wet heat treatment regardless of the particle size of the glutinous rice flour or the difference in water content.

  The method for preparing and obtaining the glutinous rice flour used in the blender for frying food of the present invention is not particularly limited, but for example, glutinous rice as a raw material is rolled, milled, roll milled, air blow milled, high-speed rotary blow milled, etc. Etc. can be obtained alone or in combination. If necessary, the particle size distribution may be adjusted by pretreatment such as water immersion or enzyme solution treatment before pulverization, or by classifying means such as sieving or air classification of the obtained pulverized rice flour. In the present invention, rice flour obtained by wet airflow grinding is desirable.

  In the present invention, the wet heat treatment is a method of heating an object in a high humidity atmosphere, for example, an atmosphere having a humidity of 70% or more, using saturated steam, hot water, superheated steam or the like as a heat medium. The heat medium may be directly brought into contact with the object to be heated, or the object may be indirectly heated in a high humidity atmosphere. Although it can be carried out by an apparatus such as an autoclave or a steam oven, it is not limited thereto. Specifically, the treatment is performed at a product temperature of 70 to 130 ° C. for 5 to 60 minutes under normal pressure. Preferably, the treatment is performed at a product temperature of 90 to 110 ° C. for 5 to 30 minutes under normal pressure. The method of the present invention for heat-treating rice flour is more effective for improving the quality of rice flour because the rice flour is directly heated compared to rice flour obtained by pulverizing dried pregelatinized rice that treats raw rice. Is possible.

  When glutinous rice flour that has been heat-moisture treated at a temperature lower than 70 degrees or higher than 130 degrees is used, a favorable texture cannot be maintained both when left at room temperature and when it is cold-thawed. When glutinous rice flour that has been heat-moisture treated for a longer time than 60 minutes is used, the texture when left at room temperature is relatively maintained. Cannot be maintained.

  In the blender for frying food of the present invention, as an auxiliary material, cereal flour and / or starch excluding glutinous rice flour, dextrin, vegetable protein, emulsifier, egg flour, thickening polysaccharide, swelling agent, dietary fiber, Examples include fats and oils, salts, sugars, seasonings, spices, coloring agents, fragrances, vitamins, and minerals.

  The method for producing the blender mix for fried food of the present invention is not particularly limited as long as the raw materials can be mixed uniformly. For example, a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, a Henschel mixer, or the like can be used.

  EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.

Test example 1
Spread the rice flour to a thickness of 1 cm on the bat so that the heated steam is evenly applied to the entire rice flour, and heat-treat in the steam oven (Rational) under normal pressure at the product temperatures and treatment times listed in Table 2. The wet heat-treated rice flour of Examples 1 to 5 and Comparative Examples 1 to 3 was obtained.

Test example 2
Using the wet heat-treated glutinous rice flour of Examples 1 to 5 and Comparative Examples 1 to 3 subjected to the wet heat treatment at the product temperatures and treatment times listed in Table 2, the flour (soft flour) and the glutinous rice flour are 70:30 (mass ratio). And mixed uniformly with a Henschel mixer to obtain deep-fried flour containing glutinous rice flour.
Next, batter mix made by Nippon Flour Mill Co., Ltd. containing 40% by mass of processed starch, 30% by mass of starch, 29% by mass of wheat flour, and 1% by mass of thickening polysaccharide was used for chicken thigh cut into 22 g. On the other hand, a batter solution prepared by adding 120 parts by mass of water was entangled, and the above-mentioned deep-fried powder was sprinkled there, and fried in soybean rapeseed oil at 170 ° C. for 4 minutes to obtain fried chicken.

  A sensory test was performed on the resulting deep-fried chicken, and the texture of the clothes was evaluated by 10 panelists based on the evaluation criteria shown in Table 1. The resistance to changes over time in the texture was evaluated after 3 hours of frying. For resistance to deterioration due to cold thawing, after fried chicken by the above-mentioned method, quickly freeze the fried chicken, store it at -20 ° C for 4 days, and then heat it in a microwave oven (600W, 15 seconds / piece) evaluated. The results (average score) are shown in Table 2 below.

From the result of the said Table 2, in Examples 1-5, it was confirmed that it is a crunchy texture without a crack in any after 3 hours of frying and after heating after freezing range.
On the other hand, in Comparative Example 1 in which the product temperature is lower than 70 degrees and in Comparative Example 3 in which the article temperature is higher than 130 degrees, good texture cannot be maintained both after 3 hours of frying and after freezing range heating. The texture was inferior to Examples 1-5. In Comparative Example 2 where the treatment time was longer than 60 minutes, the texture after 3 hours of frying was relatively maintained, but inferior to Examples 1 to 5 both after 3 hours of frying and after heating after freezing. It was a texture.

Test example 3
In the same manner as in Test Example 2, deep-fried powder and deep-fried food were produced, and the influence of the blending ratio of glutinous rice flour to deep-fried powder on the texture was examined. Note that glutinous rice flour was heat-moisture treated for 10 minutes at a product temperature of 100 ° C., and wheat flour was soft flour.
The deep-fried foods of Examples 6 to 11 and Comparative Examples 4 to 6 containing glutinous rice flour and wheat flour in the ratios shown in Table 3 were prepared, and the deep-fried foods were prepared using the deep-fried foods. A sensory test was performed on the texture of the fried chicken, and the texture of the clothes was evaluated by 10 panelists based on the evaluation criteria shown in Table 1 above. The results (average score) are shown in Table 3 below.

  From the result of the said Table 3, in Examples 6-11, it was confirmed that it is a crunchy texture without a crack in any after 3 hours of frying and after the freezing range heating.

  On the other hand, in Comparative Example 4 containing 80% by mass of glutinous rice flour, although the lightness of the texture was confirmed both after 3 hours of frying and after freezing and heating in the oven, it was a little sticky. Example 6 It was confirmed that the texture was inferior to ~ 11.

  Moreover, in Comparative Example 5 containing 1% by weight of glutinous rice flour, no improvement in texture was confirmed with respect to Comparative Example 6 containing no glutinous flour after 3 hours of frying.

  Furthermore, in Comparative Example 6 containing 1% by mass of glutinous rice flour, after the freezing range heating, the texture was significantly improved compared to Comparative Example 6 containing no glutinous flour. Compared with 11, the effect was low.

Claims (3)

A method for producing a blender mix for fried food , comprising a step of wet heat treating glutinous rice flour under normal pressure at a product temperature of 70 to 130 ° C for 5 to 60 minutes. The manufacturing method of the bleeder mix for fry foods of Claim 1 including the process of mix | blending 5-60 mass% with respect to the whole quantity of the bleeder food mixes with the glutinous rice flour attached | subjected to the said moist heat treatment process . Manufacturing method of frying food characterized by the use of Breda over mix for frying foods obtained by the production method according to claim 1 or 2.