JP6827874B2 - Fried batter mix, deep-fried batter, fried food and method of manufacturing fried food - Google Patents

Description

The present invention relates to a fried batter mix, a fried batter batter, a fried food and a method for producing a fried food.

A technique using bran to improve the texture of fried food is known. For example, Patent Document 1 discloses a composition for deep-fried food powdering using powdered flour and / or flour bran obtained in a wheat manufacturing process in order to obtain a good texture.

In addition, bran has been attracting attention in recent years as a food material rich in dietary fiber, minerals and vitamins, and its application to various foods has been attempted from the viewpoint of ingesting abundant nutrients.

JP-A-63-177761

Patent Document 1 discloses that powdered flour and bran flour have a relatively large number of viable bacteria. In addition, since bran has a peculiar grain odor and harsh taste and has a bad flavor, it is necessary to reduce the grain odor and harsh taste by processing.

Heating is considered to be effective in reducing the viable cell count of bran. However, as a result of the study, the present inventor has found that simple heat treatment cannot sufficiently reduce the grain odor and harsh taste of bran.

Therefore, an object of the present invention is to provide a mix for deep-fried batter that contains bran and has less grain odor and harsh taste.

The present invention provides a fried batter mix in which the content of roasted bran is more than 0% by mass and 70% by mass or less.
The present invention also provides a fried batter batter containing the fried batter mix.
The present invention also provides a fried food having a batter and containing the batter mix or the batter for batter in the batter.
The present invention also provides a method for producing a fried food, in which the fried batter mix or the fried batter batter is attached to an ingredient and oiled.

In the present invention, the "mix" is a composition containing a powdery raw material as a main component. This mix can be sprinkled on the ingredients and oiled, or the mix can be dissolved in water or the like and entwined with the ingredients to be oiled.

According to the present invention, it is possible to obtain a fried batter mix containing bran and having less grain odor and harsh taste.

Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

<Mix for fried batter>
The fried batter mix of the present embodiment contains water-roasted bran. Since the water-roasted bran has a reduced grainy odor and harsh taste, the flavor of the fried food is not easily impaired even when blended in the fried batter. It can also have a moderate roasted flavor.

The bran used as a raw material for the water-roasted bran is preferably derived from at least one selected from the group consisting of wheat, oats, barley and rye, and more preferably wheat.

The content of the water-roasted bran in the fried batter mix is more than 0% by mass and 70% by mass or less. If it exceeds 70% by mass, a grainy odor or a harsh taste may be felt and the flavor may be inferior. From the viewpoint of flavor, the content of the roasted bran is preferably 50% by mass or less, more preferably 45% by mass or less, further preferably 40% by mass or less, still more preferably 35% by mass or less.

The fried food containing the water-roasted bran not only had less grain odor and harsh taste, but also had a crisp, good texture and was hard to feel oily, as shown in Examples described later. The content of the water-roasted bran may be more than 0% by mass, but it is preferably 1% by mass or more from the viewpoint of obtaining a fried food having good crispness and less oiliness.

The content of the water-roasted bran in the fried batter mix is preferably 1 to 70% by mass, more preferably 1 to 50% by mass, further preferably 1 to 40% by mass, and 5 to 40% for fried chicken. The mass% is even more preferable, and 5 to 20 mass% is particularly preferable.
For pork cutlet, 1 to 70% by mass is preferable, 5 to 70% by mass is more preferable, 5 to 50% by mass is further preferable, 5 to 40% by mass is further preferable, and 5 to 30% by mass is particularly preferable. , 10 to 30% by mass is more preferable.
For croquettes, 1 to 70% by mass is preferable, 5 to 70% by mass is more preferable, 5 to 50% by mass is further preferable, and 5 to 30% by mass is further preferable.
For kakiage, 1 to 25% by mass is preferable, 1 to 20% by mass is more preferable, 1 to 15% by mass is further preferable, and 1 to 10% by mass is further preferable.

The water-roasted bran used in the present embodiment will be described. The water-roasted bran is obtained by performing a heat treatment by adding water before and / or during heating. The water-roasted bran preferably has an α-amylase titer of 150 mU / g or less, and a neutral protease titer of less than 20 U / g. The "α-amylase titer" is an index showing the degree of activity of α-amylase. The "neutral protease titer" is an index showing the degree of activity of the neutral protease, and 1 μg of L- in 1 minute at the initial stage of the reaction at 38 ° C. and pH 6.0 using casein (made of milk) as a substrate. The activity that causes an increase in the non-protein phenol reagent coloring substance corresponding to tyrosine is defined as 1 U (unit). The lower the value, the lower the activity. The low activity of the enzyme contained in the water-roasted bran is considered to mean that the inside was sufficiently heated to the extent that the enzyme was inactivated by watering and heat treatment.

As described above, the grain odor and the harsh taste could not be reduced by the simple heat treatment, but as a result of diligent studies, the present inventor has found that the grain odor and the harsh taste of the bran can be reduced by the water roasting treatment. In addition, the present inventor considered that the reason why the grain odor and the harsh taste could be reduced in this way was that the heat was sufficiently distributed to the inside of the bran by the water roasting treatment. Therefore, the present inventor has focused on using enzyme activity as an index for determining whether or not the bran has been sufficiently heated. As a result, the water-roasted bran having an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g is sufficiently heated to the inside, and the grain odor and the harsh taste are more effective. It was found that it was reduced to.

It is preferable that the α-amylase titer and the neutral protease titer are low. The α-amylase titer is more preferably 100 mU / g or less. The neutral protease titer is more preferably less than 10 U / g.

The "α-amylase titer" can be measured according to AACC Method 22-02.01. Moreover, you may measure using a commercially available measurement kit. As a commercially available measurement kit, for example, α-Amylase Assay Kit (manufactured by Megazyme) can be used.

For example, the neutral protease titer can be found in "Simple Analysis Flowchart" (http://www.jfrl.or.jp/bunsekiflow/index.html) published on the Web by the Japan Food Research Laboratories. It can be measured according to the measurement method described in the section "Acid, neutral and alkaline protease titers" and "Notes on the 4th revised National Tax Agency Prescribed Analytical Method" (brewing society of Japan).

Further, the water-roasted bran preferably has an L value of 31 or more. The lower limit of the L value is more preferably 60 or more, still more preferably 70 or more. The upper limit of the L value is preferably 85 or less.

The "L value" refers to a value indicating the brightness of the roasted bran that has been water-roasted and measured by a color difference meter using a known method. The L value is represented by a numerical value from 0 to 100, where L value 0 means black and L value 100 means white. As the color difference meter, for example, a spectrophotometer CM-3500d (manufactured by Konica Minolta Co., Ltd.) can be used.

The water-roasted bran can be produced by heat-treating the bran or the like, although the details will be described later. If excessive heating is performed in the manufacturing process of the water-roasted bran, the surface of the bran may be charred and blackened, and the L value of the water-roasted bran may be less than 31. In this case, the fried batter containing the water-roasted bran may be given a burnt odor and the flavor may be deteriorated.

Further, if the heat treatment conditions are such that the L value of the water-roasted bran is 85 or less, it can be determined that the bran is sufficiently heated.

The median diameter of the water-roasted bran is preferably 20 to 100 μm, more preferably 20 to 80 μm, and even more preferably 20 to 60 μm. If there is even a water-roasted bran with such a median diameter, when used for deep-fried food, it is possible to obtain a deep-fried food that does not easily feel the roughness of the bran as a residue. The median diameter can be measured by a dry method using, for example, a laser diffraction / scattering type particle size distribution measuring device "Microtrack MT3300EXII" (manufactured by Nikki So Co., Ltd.), and is 50% of the integrated analysis curve on a volume basis. It shows the corresponding particle size.

Next, a method for producing water-roasted bran will be described. The method for producing water-roasted bran is a water-roasting step in which 10 to 40 parts by mass of water is added to 100 parts by mass of bran and the temperature of the bran is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. Is preferably included. The timing of watering is not particularly limited as long as the temperature of the bran is maintained in the range of 90 to 150 ° C. for a certain period of time, and before heating and / or while the temperature of the bran is rising and / or the bran. Water may be added after the product temperature of the product reaches the target temperature. By the water roasting step, it is possible to sufficiently reduce the α-amylase titer and the neutral protease titer of the bran.

By adding 10 to 40 parts by mass of water to 100 parts by mass of bran, steam is generated during heating, so that the bran can be steamed and heat can be quickly and uniformly applied to the inside of the bran. .. The amount of water to be added is preferably 15 to 40 parts by mass, more preferably 15 to 30 parts by mass, and further preferably 15 to 25 parts by mass with respect to 100 parts by mass of bran.

If the amount of water added is less than 10 parts by mass, the bran cannot be steamed and it must be heated for a long time in order to sufficiently heat the inside of the bran, so that the bran becomes charred and blackened. The L value of the water-roasted bran may be less than 31.
On the other hand, if the amount of water added exceeds 40 parts by mass, the bran may adhere to the wall surface of the heating container or lumps may occur. In addition, the temperature of the bran may drop and the inside may not be sufficiently heated. Further, the larger the amount of water, the longer the heating time needs to be, which is not preferable from the viewpoint of manufacturing cost. In addition, block-shaped lumps may be formed during the heating process, and heat may not be transferred uniformly.

The method of watering is not particularly limited, but watering is preferably added to the bran while sprinkling water. The shape of the water to be sprinkled is not particularly limited, and may be mist-like, shower-like, or the like. By adding water by sprinkling water, lumps are less likely to occur, and the bran can be steamed uniformly.

The temperature of the bran after water addition is maintained in the range of 90 to 150 ° C. for 3 minutes or more by heating. By maintaining the product temperature at a high temperature for a certain period of time, the hydrated water gradually evaporates and disappears, and the bran shifts from the "steaming" state to the "roasting" state. That is, both "steaming", in which heat is quickly and uniformly applied to the inside of the bran to reduce the grain odor and harsh taste, and "roasting", in which a preferable roasting flavor is imparted, can be performed. "Roasting" refers to removing the water content of the bran by heating to give it a unique flavor.

If the time for maintaining the above product temperature is less than 3 minutes, heat may not be sufficiently transferred to the inside of the bran, and the grain odor and the harsh taste may not be reduced. The time for maintaining the product temperature of the bran in the range of 90 to 150 ° C. is not particularly limited as long as it is 3 minutes or more, and it is appropriately adjusted according to the amount of the bran so that the water can be evaporated and the bran can be roasted. Just do it. From the viewpoint of more effectively reducing the grain odor and the harsh taste and giving a preferable roasted flavor, 5 minutes or more is preferable, and 10 minutes or more is further preferable. Further, from the viewpoint of manufacturing cost, it is preferably less than 50 minutes.

As described above, since it is necessary to maintain the product temperature of the hydrated bran in the range of 90 to 150 ° C. for 3 minutes or more, from the viewpoint of heating efficiency, water is added after the product temperature reaches 90 ° C. or higher. Is preferable.

In the method for producing hydroroasted bran, it is preferable to provide a roasting step in which the product temperature of the bran is preferably 90 to 150 ° C., more preferably 90 to 130 ° C. before and / or after the water roasting step. .. As a result, the bran can be given a preferable roasted flavor. Further, even when the roasting time in the water roasting step is short, the roasting flavor can be added.

Here, the "roasting process" refers to a process of removing the water content of the bran by heating it without adding water to give it a unique flavor. Therefore, when the roasting step is provided before the water roasting step, the water addition in the water roasting step is performed after the roasting step is completed.

In the roasting step, if the product temperature is less than 90 ° C., a preferable roasting flavor may not be obtained. Further, when the product temperature after roasting exceeds 150 ° C., the bran is burnt, and the L value of the obtained water-roasted bran is less than 31, which may cause bitterness and burnt odor and deteriorate the flavor.

In the roasting step and the water roasting step, either an open container or a closed container may be used as the heating container, but it is preferable to use the open container. By adding water and heating in an open container, both "steaming" with steam and "roasting" with heating while removing water can be effectively performed. As a result, it is possible to obtain hydroroasted bran having a preferable flavor with less grain odor and harsh taste and a roasted flavor while more efficiently inactivating the enzymes contained in the bran.

A roasting machine or a dryer can be used as the heating means in the roasting step and the water roasting step. Examples of the roasting machine include a rotary roasting machine (manufactured by Kumano Kitchen Industry Co., Ltd.), an infrared vibration burning machine (manufactured by Yamamasu Seisakusho), and a hot air roasting machine (manufactured by Fuji Industries Co., Ltd.). Examples of dryers include paddle dryers (manufactured by Nara Kikai Seisakusho Co., Ltd.), fluidized bed dryers (manufactured by Okawara Seisakusho Co., Ltd.), torus discs (manufactured by Hosokawa Micron Co., Ltd.), and biaxial indirect heating dryers (Kurimoto Iron Co., Ltd. (Made by Kosakusho).

Further, the method for producing roasted bran is preferably further comprising a pulverization step of pulverizing the bran into powder to have a median diameter of 20 to 100 μm. The median diameter is more preferably 20 to 80 μm, still more preferably 20 to 60 μm. If there is even a water-roasted bran with such a median diameter, when used for deep-fried food, it is possible to obtain a deep-fried food that does not easily feel the roughness of the bran as a residue.

The method for crushing the bran is not particularly limited, and known methods such as roll type crushing, impact type crushing, and airflow type crushing can be used. In order to obtain the above-mentioned hydro-roasted bran having a particle size, it is preferable to use a pulverizer capable of fine pulverization. For example, Pulverizer (manufactured by Dalton Corporation) and Jet Mill (manufactured by Seishin Enterprise Co., Ltd.) can be mentioned. Further, an ACM Pulverizer (manufactured by Hosokawa Micron Co., Ltd.), which is an impact type pulverizer having a built-in classifier, may be used.

The method for adjusting the median diameter is not particularly limited, and a known method can be used. For example, it may be crushed so that the median diameter is 20 to 100 μm using a crushing device usually used in roll type crushing, impact type crushing, air flow type crushing, etc., and the median diameter is adjusted by classifying after crushing. You may. When the median diameter is adjusted to 20 to 100 μm by classification after pulverization, it may be separated and collected by an air flow type classifier in which a classification point is arbitrarily set. Further, the median diameter may be adjusted by using a sieve having an opening so that the median diameter is 20 to 100 μm. The median diameter can be measured by a dry method using, for example, the above-mentioned laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

The order of the above-mentioned water roasting step and crushing step is not particularly limited, and the crushing step may be performed after the water roasting step, or the water roasting step may be performed after the crushing step. Further, the water roasting step and the crushing step do not necessarily have to be performed continuously, and a time may be provided between the water roasting step and the crushing step, or another step such as a roasting step may be sandwiched. In the method for producing hydroroasted bran, it is preferable to carry out the pulverization step after the hydroroasting step. By performing the water roasting step before making the particle size of the water roasted bran finer in the crushing step, lumps are less likely to occur when water is added, so that variations in heating can be suppressed more effectively. Further, since the amount of water in the bran after the water roasting treatment is reduced, it is easy to crush in the crushing step, and crushing with a finer particle size becomes possible.

The fried batter mix preferably contains flour other than water-roasted bran. Examples of the flour include wheat flour, durum flour, rye flour, barley flour, rice flour, oats flour, buckwheat flour, hie flour, millet flour, corn flour, soybean flour, and white sol gum flour. The flour may be heat-treated. From the viewpoint of texture and flavor, wheat flour is preferable among the flours.

In addition, the fried clothing mix includes starch, processed starch, protein material, egg powder, defatted milk powder, fats and oils, leavening agents, thickeners, emulsifiers, salt, sugars, inorganic salts, seasonings, spices, coloring agents, and flavors. It may contain any component such as.

The fried batter mix may be distributed alone or may be distributed in a state of being attached to the ingredients. For example, the process of attaching the fried batter mix to the ingredients may be performed collectively at the factory, and the ingredients to which the fried batter mix is attached may be transported to a plurality of stores or facilities. The ingredients to which the fried batter mix is attached are preferably distributed at room temperature, refrigerated or frozen.

<Batter for fried batter>
The fried batter batter of the present embodiment includes the above-mentioned fried batter mix. The fried batter batter can be obtained by mixing the above-mentioned fried batter mix with water.

The amount of water blended in the batter for fried batter may be appropriately adjusted so as to have a viscosity similar to that of a general batter, depending on the type of fried food. The amount of water added can be, for example, 80 to 1000 parts by mass with respect to 100 parts by mass of the fried batter mix.

The amount of water to be blended in the batter for fried batter is preferably 80 to 200 parts by mass for deep-fried food and 150 to 1000 parts by mass for bread crumbs with respect to 100 parts by mass of the mix for fried batter. For tempura, 80 to 180 parts by mass is preferable.

In addition to water, the batter for deep-fried batter may contain any liquid raw material such as liquid fats and oils and liquid eggs.

Like the fried batter mix, the fried batter batter may be distributed alone or in a state of being attached to the ingredients. The ingredients to which the batter for fried batter is attached are preferably distributed refrigerated or frozen.

<Fried food manufacturing method and fried food>
In the method for producing a fried food according to the present embodiment, the fried food is produced by attaching the above-mentioned fried food mix or fried food batter to an ingredient and oiling it. The batter of the fried food obtained by the production method has a good flavor with little grain odor and harsh taste while containing bran. In addition, it is crispy and has a good texture, and it has a dry feeling and is not oily.

The temperature and time of the oil pan are not particularly limited, and may be appropriately set according to the type of fried food and the type of ingredients.

The type of fried food is not particularly limited, and examples thereof include fried chicken, fried chicken, pork cutlet, beef cutlet, chicken cutlet, croquette, tempura, kakiage, fritters, chicken nuggets, and fried balls. The types of ingredients are not particularly limited, and seafood such as shrimp, squid, and white fish; livestock meat such as chicken, pork, and beef; vegetables such as onion, carrot, green beans, sweet potato, and pumpkin; chikuwa, hanpen, and tsumire. , Satsuma-age and other seafood-based pastes.

Hereinafter, the present invention will be described in more detail based on Examples. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples.

<Test Example 1: Deep-fried chicken>
[Manufacturing of processed wheat bran products]
Wheat bran is put into a rotary roasting machine (manufactured by Kumano Kitchen Industry Co., Ltd.), roasted until the product temperature reaches 110 ° C., and then 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran. The product temperature of wheat bran was maintained in the range of 100 to 110 ° C. for 20 minutes, and the wheat bran was roasted with water. After that, as a crushing process, wheat bran is crushed with an impact type fine crusher ACM Pulverizer (manufactured by Hosokawa Micron Co., Ltd.) with a built-in classifier, sieved with a mesh opening of 500 μm, and the fraction under the sieve is separated and manufactured. The water-roasted bran of Example 1 was obtained. Further, under the conditions shown in Table 1 below, water-roasted bran of Production Examples 2 to 4 having different particle sizes was obtained by the same procedure as in Production Example 1.

The water-roasted bran of Production Example 5 is roasted until the product temperature reaches 100 ° C., and then 15 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to adjust the product temperature of wheat bran to 90 to 100. The bran roasting treatment was carried out by maintaining the temperature in the range of ° C. for 20 minutes. Then, the pulverization step was carried out in the same procedure as in Production Example 1 to produce the hydroroasted bran of Production Example 5.

The water-roasted bran of Production Example 6 is roasted until the product temperature reaches 110 ° C., and then 10 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to adjust the product temperature of wheat bran to 100 to 110. The bran roasting treatment was carried out by maintaining the temperature in the range of ° C. for 20 minutes. Then, the pulverization step was carried out in the same procedure as in Production Example 1 to produce the hydroroasted bran of Production Example 6.

The water-roasted bran of Production Example 7 is roasted until the product temperature reaches 110 ° C., and then 25 parts by mass of water is sprinkled on 100 parts by mass of wheat bran to adjust the product temperature of wheat bran to 100 to 110. The bran roasting treatment was carried out by maintaining the temperature in the range of ° C. for 25 minutes. Then, the pulverization step was carried out in the same procedure as in Production Example 1 to produce the hydroroasted bran of Production Example 7.

In the heat-treated wheat brans of Comparative Examples 1 and 2, after the wheat bran was put into a rotary roasting machine, the product temperature of the wheat bran was heated under the conditions shown in Table 1 below without adding water. Then, the crushing step was carried out in the same procedure as in Production Example 1 to produce the heat-treated wheat bran of Comparative Examples 1 and 2.

[Measurement of characteristics of processed wheat bran products]
The median diameter was measured by a dry method using a laser diffraction / scattering type particle size distribution measuring device “Microtrack MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

The α-amylase titer was measured using an α-Amylase Assay Kit (manufactured by Megazyme). The measurement conditions followed the manual.

The neutral protease titer was measured by the following procedure.
First, 5 g of treated wheat bran was collected, 50 mL of a 2% potassium chloride solution was added, and the mixture was stirred and extracted for 60 minutes. The extract was centrifuged and then filtered to obtain a test solution.
Next, 1 mL of the above test solution was added to 5 mL of casein solution (pH 6.0), reacted at 38 ° C. for 60 minutes, 5 mL of 0.44 mol / L trichloroacetic acid solution was added, and the mixture was left at 38 ° C. for 40 minutes. Then, 5 mL of a 0.55 mol / L sodium carbonate solution and 1 mL of a phenol reagent were added to 2 mL of the filtered filtrate to develop color at 38 ° C. for 30 minutes, and the absorbance was measured at 660 nm. The absorbance of a blank sample containing no test solution obtained from the treated wheat bran product was measured in the same manner, and the amount of produced tyrosine was determined from the prepared L-tyrosine calibration curve. The neutral protease titer was defined as 1 U (unit) of activity indicating an increase in a non-protein phenol reagent colorating substance corresponding to 1 μg of L-tyrosine in 1 minute at the initial stage of the reaction.
The lower limit of the quantifiable neutral protease titer is 10 U (unit) / g, and in the results of the production examples shown in Table 1 below, "less than the lower limit of quantification" means that the neutral protease titer is 10 U. It means that it was less than / g.

The L value was measured using a spectrophotometer CM-3500d (manufactured by Konica Minolta Co., Ltd.).

The treatment conditions and characteristics of the water-roasted bran of Production Examples 1 to 7 and the heat-treated wheat bran of Comparative Examples 1 and 2 are shown in Table 1 below.

[Manufacturing fried chicken]
Knead 10 slices of chicken thigh (about 250 g) and 100 g of fried batter obtained by mixing the ingredients shown in Table 2 below, batter the chicken thigh, and then oil with soybean oil at 170 ° C for 4 minutes. Manufactured fried chicken. The wheat flour (weak flour) in Table 2 below was "Friend" manufactured by Showa Sangyo Co., Ltd.

[Evaluation methods]
Ten panelists evaluated the obtained deep-fried food according to the following evaluation criteria, calculated the average value, and rounded off the second decimal place as the evaluation point. A score of 3 or higher was passed.
(Flavor)
5: No grain odor and harsh taste, very good flavor 4: Almost no grain odor and harsh taste, good flavor 3: Some grain odor and harsh taste are felt, but acceptable range 2: Grain odor and harsh taste Taste is felt and flavor is bad 1: Grain odor and harsh taste are strongly felt and flavor is very bad (crisp)
5: Crisp and very good texture 4: Slightly crisp and good texture 3: Normal 2: Slightly crisp and bad texture 1: Crisp and very bad texture ( Oily)
5: No oiliness and strong dry feeling 4: No oiliness and slightly dry feeling 3: Normal 2: Slightly oily 1: Oily

The evaluation results of fried chicken and mix are shown in Table 2 below.

The fried chicken, which contains roasted bran, had a good flavor and crispness, was not oily, and had a dry feel. The fried chicken of Comparative Examples 3 and 4 containing the heat-treated wheat bran that was not hydrated during the wheat bran treatment had a bad flavor and did not give a dry feeling. From these results, it was confirmed that by containing the water-roasted bran, fried chicken can be obtained because it has less grain odor and harsh taste, is crisp, has a dry feeling and is not oily. Further, in Example 4, when compared with Examples 1 to 3 and 5 to 7, the graininess of the bran was slightly felt as a residue in the mouth at the time of eating, and the melting in the mouth was inferior. Therefore, the median diameter of the roasted bran was 20 to 20 to 7. It was suggested that 100 μm is preferable.

<Test Example 2: Deep-fried chicken>
Using the batter for fried batter obtained by mixing the raw materials shown in Table 3 below, fried chicken was produced and evaluated in the same procedure as in Test Example 1. The wheat flour (weak flour) in Table 3 below was "Friend" manufactured by Showa Sangyo Co., Ltd. The results are shown in Table 3 below.

From the results in Table 3, it was confirmed that the fried chicken had a good flavor and crispness, and had a dry feeling and was not oily because the roasted bran contained in water was contained in the range of 70% by mass or less. Further, from the results of Comparative Example 5, it was confirmed that the fried chicken had inferior flavor because it contained more than 70% by mass of roasted bran.

<Test Example 3: Tonkatsu>
About 100 g of pork loin for pork cutlet is dipped in a batter for deep-fried food obtained by mixing the ingredients shown in Table 4 below, then pulled up, and bread crumbs are added to the one with about 20 g of batter, and the temperature is 175 ° C. Tonkatsu was produced by oiling with soybean oil for 4 minutes. The wheat flour (weak flour) in Table 4 below was "Friend" manufactured by Showa Sangyo Co., Ltd. The cornstarch was manufactured by Showa Sangyo Co., Ltd., and the thickener (guar gum) was "Neosoft G" manufactured by Taiyo Kagaku Co., Ltd. The obtained pork cutlet was evaluated in the same manner as in Test Example 1. The results are shown in Table 4 below.

From the results in Table 4, it was confirmed that the pork cutlet containing the roasted bran in the range of 70% by mass or less had a good flavor and crispness, and had a dry feeling and was not oily.

<Test Example 4: Croquette>
Crushed steamed potatoes, stir-fried minced meat and onions, seasoned with seasonings, and fried croquette putty formed into an oval shape with a thickness of about 43 g / piece and a thickness of 8 mm mixed with the ingredients shown in Table 5 below. After soaking in a clothing batter, it was pulled up, attached with about 14 g of batter, and frozen with bread crumbs. The croquette was produced by oiling it with soybean oil at 175 ° C. for 5 minutes while it was frozen. The wheat flour (weak flour) in Table 5 below was "Friend" manufactured by Showa Sangyo Co., Ltd. The cornstarch was manufactured by Showa Sangyo Co., Ltd., and the thickener (guar gum) was "Neosoft G" manufactured by Taiyo Kagaku Co., Ltd. The obtained croquette was evaluated in the same manner as in Test Example 1. The results are shown in Table 5 below.

From the results in Table 5, it was confirmed that the croquette containing the roasted bran in the range of 70% by mass or less had a good flavor and crispness, and had a dry feeling and was not oily. Further, from the results of Comparative Example 10, it was confirmed that the croquette containing more than 70% by mass of roasted bran was inferior in flavor.

<Test Example 5: Kakiage>
Prepare the mix shown in Table 6 below, sprinkle the ingredients of 60 g of cut onions and 10 g of carrots with the prescribed amount of mix shown in the kakiage formula, mix well, and add the prescribed amount of water to prepare the seeds. did. The obtained seeds were formed into a circle using a metal ring having a diameter of 11 cm, and were oiled with soybean oil at 165 ° C. for two and a half minutes to produce kakiage. The wheat flour (weak flour) in Table 6 below was "Friend" manufactured by Showa Sangyo Co., Ltd. The cornstarch was manufactured by Showa Sangyo Co., Ltd., and the baking powder was "Aikoku Baking Powder Red Mark" manufactured by Aikoku Co., Ltd. The obtained kakiage was evaluated in the same manner as in Test Example 1. The results are shown in Table 6 below.

From the results in Table 6, it was confirmed that the kakiage containing the roasted bran had a good flavor and crispness, and had a dry feeling and was not oily.

Claims (7)

A mix for deep-fried batter in which the content of roasted bran is more than 0% by mass and 70% by mass or less. The fried food mix according to claim 1, wherein the water-roasted bran has an α-amylase titer of 150 mU / g or less and a neutral protease titer of less than 20 U / g. The fried batter mix according to claim 1 or 2, wherein the water-roasted bran has an L value of 31 or more. The fried batter mix according to any one of claims 1 to 3, wherein the water-roasted bran is in the form of powder and has a median diameter of 20 to 100 μm. A fried batter batter comprising the fried batter mix according to any one of claims 1 to 4. A fried food having a batter and comprising the batter for fried food according to any one of claims 1 to 4 or the batter for fried food according to claim 5 in the batter. A method for producing a fried food, wherein the fried batter mix according to any one of claims 1 to 4 or the fried batter batter according to claim 5 is attached to an ingredient and oiled.