JP6829561B2 - Heat-treated wheat flour, a mix for fried foods containing it, and a method for producing fried foods. - Google Patents

Description

The present invention relates to heat-treated wheat flour, and particularly to heated wheat flour suitable for a mix for fried foods.

Conventionally, techniques for improving the texture of various foods have been developed by using heat-treated wheat flour obtained by heat-treating wheat flour. It is also known that heat-treated wheat flour is used in batter-fried food mixes such as tempura and fried chicken. In such heat-treated wheat flour, the heat treatment conditions of the wheat flour are controlled according to the purpose.

For example, in Patent Document 1, the contained starch is not substantially pregelatinized as a heat-treated wheat flour that is used for deep-fried food flour such as tempura and can obtain a fried garment with a brittle and crispy texture even when cooled. Moreover, the gluten vitality is 90 to 98% when the gluten vitality of the untreated wheat flour is 100, and the gluten swelling degree is 105 to 155% when the gluten swelling degree of the untreated wheat flour is 100. Heat-treated wheat flour for use is disclosed. Further, in Patent Document 2, durum wheat flour and moist heat-treated wheat flour are contained as a tempura batter mix that can be applied to tempura ingredients well, has an excellent flowering state, and can obtain a batter with a crispy texture. A tempura batter mix characterized by this is disclosed. Patent Document 2 describes that the tempura clothing mix preferably further contains oxidized starch. Further, in Patent Document 3, the water retention capacity (dry base) is 85 to 110 as a mixed powder for tempura that can obtain a tempura batter that has a small amount of oil absorption and does not easily reduce the crispness of the batter even after a lapse of time after frying. A mixed flour for tempura is disclosed, which comprises a heat-treated wheat flour prepared so as to be. Further, in Patent Document 4, the peak viscosity of RVA (Rapid Viscoanalyzer) is 4700 mPa as a heat-treated wheat flour for deep-fried foods, which can obtain fried foods having excellent binding property to fried foods and having a batter having a good flavor and texture. -A heat-treated wheat flour for deep-fried foods, which is obtained by heat-treating wheat flour of s or more and has a gluten vitality of 30% or less, is disclosed.

Japanese Unexamined Patent Publication No. 8-84568 Japanese Unexamined Patent Publication No. 10-5232 Japanese Unexamined Patent Publication No. 2010-22245 Japanese Unexamined Patent Publication No. 2010-23540

In general, fried foods such as tempura and fried chicken are required to have fried batter having an appropriate hardness, a good texture such as crispness, and less oiliness. However, even if the heat-treated wheat flour disclosed in the above patent documents and the like is used in a mix for fried foods, it is difficult to obtain fried foods having good evaluations. Further, the oxidized starch described in Patent Document 2 is also often used to improve the texture of fried batter of fried food, but when the oxidized starch is mixed in the mix, the fried food may become oily. It was.

Therefore, an object of the present invention is to produce a fried food that has a good texture such as appropriate hardness and crispness and is less greasy, especially when used for fried food. The purpose is to provide heat-treated wheat flour that can be used. Another object of the present invention is to provide a mix for deep-fried foods, which enables the batter to produce a deep-fried food having a good texture such as appropriate hardness and crispness and less oiliness. To provide. Further, an object of the present invention is to provide a method for producing a fried food in which the fried batter has an appropriate hardness, a good texture such as crispness, and is less oily.

The present inventors have conducted various studies on heat-treated wheat flour suitable for a mix for deep-fried foods, paying particular attention to the protein content and the viscosity of the slurry prepared by adding water. It has been found that the above problems can be solved if the heat-treated wheat flour has a predetermined relationship in the viscosity of the slurry.

That is, the above object is heat-treated wheat flour obtained by heat-treating raw wheat flour, and the viscosity V _{12 rpm} of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is ₅₀₀ to 1020 mPa · s. The protein content Cp (% by mass) based on the viscosity V _{12 rpm} and the dry mass of the heat-treated wheat flour is the formula (I) :.
V _{12 rpm} ≤ 260 x Cp-2000 (I)
Meets, the raw material flour is achieved by heat treatment flour, characterized in that the flour obtained from Honami Kita strain of wheat. By using the heat-treated wheat flour having the above characteristics for the fried food, the fried food has a good texture such as appropriate hardness and crispness, and the fried food with less oiliness is produced. can do. In the present invention, the "slurry" means a fluid made uniform by adding water to a raw material powder such as wheat flour. The viscosity V _{12 rpm} is a measured value (mPa · s) of 12 rpm of a B-type viscometer at 20 ° C. immediately after the preparation of the 31.7 mass% slurry.

Preferred embodiments of the heat-treated wheat flour of the present invention are as follows.
(1) before SL based on the dry weight protein content Cp is a 8.5 to 14.0 wt%.
( 2 ) The ratio (T _(H) / T _(U) ) of the thixotropy T _(H) of the heat-treated wheat flour to the thixotropy T _(U) of the raw wheat flour is 1.1 or more.
By using the heat-treated wheat flour having the characteristics (1) to ( 2 ) in the fried food, the fried batter has an appropriate hardness, a good texture such as crispness, and is oily. It is possible to produce a small amount of fried food.

Further, the above object is achieved by a mix for fried foods containing 2.5 to 100% by mass of the heat-treated wheat flour of the present invention. As a result, it is possible to easily produce a fried batter that has an appropriate hardness, a good texture such as crispness, and is less oily. Further, the above object is achieved by the method for producing a fried food, which is characterized by using the heat-treated wheat flour of the present invention, and the method for producing a fried food, which is characterized by using the mix for fried food of the present invention. Will be done. The fried food produced by the production method of the present invention is a fried food in which the fried batter has a good texture such as appropriate hardness and crispness, and is less oily.

By using the heat-treated wheat flour of the present invention for fried foods, it is possible to produce fried foods having a good texture such as appropriate hardness and crispness and less oiliness. it can. Therefore, according to the mix for deep-fried foods of the present invention, it is possible to easily produce a deep-fried food having a good texture such as appropriate hardness and crispness and less oiliness. ..

It is a graph which shows the relationship of the viscosity V _{12 rpm} of the slurry with respect to the protein content Cp based on the dry mass of the heat-treated wheat flour and the raw material wheat flour.

[Heat-treated wheat flour]
The heat-treated wheat flour of the present invention is a heat-treated wheat flour obtained by heat-treating the raw material wheat flour, and the viscosity V _{12 rpm} of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is ₄₀₀ to 1500 mPa · s. The protein content Cp (% by mass) based on the viscosity V _{12 rpm} and the dry mass of the heat-treated wheat flour is the formula (I):
V _{12 rpm} ≤ 260 x Cp-2000 (I)
It is characterized by satisfying.

In general, wheat flour tends to have a higher slurry viscosity as the protein content increases. Usually, a batter used for batter foods such as tempura and fried chicken is prepared to have a relatively low viscosity because if the viscosity is too high, the amount of adhesion to the ingredients increases and the texture is adversely affected. Therefore, when the conventional heat-treated wheat flour is also used as a batter for fried foods, one having a relatively low protein content has been selected. When used as a batter for batter for batter, the present inventors can obtain batter that has a good texture such as appropriate hardness and crispness, and is less greasy. Regarding the characteristics of the heat-treated wheat flour, as a result of examining the heat-treated wheat flour prepared from various raw material wheat flours, when the viscosity V _{12 rpm} and the protein content Cp satisfy the above formula (I), the conventional heat treatment It was found that better battered foods were obtained compared to wheat flour. In formula (I), as shown in FIG. 1, the relationship of the viscosity V _{12 rpm} with respect to the protein content Cp of various heat-treated wheat flours is plotted, and the range (Example) in which the above object can be achieved is selected. Is what you do. As shown in Examples described later, the heat-treated wheat flour of the present invention satisfying the formula (I) is used as a batter for fried foods as compared with the conventional heat-treated wheat flour (comparative example) which does not satisfy the formula (I). When used, a fried food having an appropriate hardness, a good texture such as crispness, and less oiliness can be obtained. Although this mechanism is not clear, it is obtained because the batter using the heat-treated wheat flour of the present invention has an appropriate viscosity for fried foods and has a higher protein content than the conventional heat-treated wheat flour. It is probable that the texture of the fried batter was improved and the oil absorption was suppressed. In the present invention, the "fried food" means a fried food having a batter on the surface of the food, and excludes so-called fried foods that are fried with bread crumbs. For example, tempura, fried chicken, fried chicken, fritters, chicken nuggets and the like. Further, the “batter” means a fluid used for producing a uniform food product by adding water to a raw material flour such as wheat flour and a batter raw material containing other auxiliary materials.

In the present invention, as described above, the heat-treated wheat flour has a viscosity V of _{12 rpm} of 400 to 1500 mPa. s. As a result, an appropriate viscosity can be obtained when used as a batter for fried foods. In order to make the obtained batter have a more appropriate viscosity, the heat-treated wheat flour of the present invention has a viscosity V of _{12 rpm of 500} to 1200 mPa. It is preferably s, more preferably 500 to 1000 mPa · s, and particularly preferably 500 to 900 mPa · s.

In the present invention, the range of the protein content Cp based on the dry mass of the heat-treated wheat flour is not particularly limited as long as it satisfies the formula (I). When the heat-treated wheat flour is used as a batter for fried foods, the fried batter further produces fried foods having a good texture such as appropriate hardness and crispness and less oiliness. Therefore, the range of the protein content Cp based on the dry mass is preferably 8.5 to 14.0% by mass, more preferably 9.5 to 14.0% by mass, and 10.5 to 10.5 to 14.0% by mass. It is particularly preferably 13.5% by mass. The protein content Cp based on the dry mass of the heat-treated wheat flour can be measured according to a conventional method.

Further, in the present invention, the ratio (T _(H) / T _(U) ) of the thixotropy T _(H) of the heat-treated wheat flour to the thixotropy T _(U) of the raw wheat flour is 1.1 or more. Is preferable. In the present invention, the thixotropy is a parameter designed by the present inventors as an index of fluid smoothness, and is a measured value of _{30 rpm} (V _{30 rpm} ) with respect to the measured value of _{6 rpm} (V _{6 rpm} ) of the slurry B-type viscometer. ) (V _{30 rpm} / V _{6 rpm} ). More specifically, for the 31.7% by mass slurry (temperature 20 ° C.) prepared from each wheat flour sample as described above, V _{30 rpm} was measured at ₃₀ rpm using a B-type viscometer, and then V _{6 rpm} was measured at _{6 rpm} . Then, the ratio (V _{30 rpm} / V _{6 rpm} ) can be calculated. As can be understood from the above calculation method, the thixotropic coefficient T in the present invention is used as an index of the viscosity shear rate dependence, and the original thixotropic coefficient affected by the passage of time when a predetermined shear rate is applied. It does not indicate the degree of sex. A fluid having a thixotropy T of 1 is generally called a Newtonian fluid represented by water, liquid oil, or the like. A fluid having a thixotropy T smaller than 1 is generally called a pseudoplastic fluid, which is a mayonnaise or ketchup-like fluid, and a fluid having a thixotropy T greater than 1 is generally called a dilatant fluid, which is 1 of Kataguri powder and water. 1 Approved in mixtures and the like.

Generally, in the case of wheat flour, the thixotropy T is less than 1, usually about 0.4 to about 0.9, both untreated and after heat treatment. Wheat flour with a low thixotropy T is difficult to control the amount of adhesion to ingredients when used as a batter for fried foods because it shows the first physical characteristics, and is usually used as a raw material for fried food mixes. Not selected. Therefore, as a raw material for heat-treated wheat flour, it is common to select wheat flour having a high thixotropy T _(U) when untreated. In the present invention, wheat flour having a low untreated wheat flour coefficient T _{(U )} but a high heat-treated wheat flour coefficient T _(H) , that is, the heat-treated wheat flour has a high batter coefficient T _(H) of the raw wheat flour. Wheat flour that changes relatively significantly from the Tixo coefficient T _(U) is selected and heat-treated so that its ratio (T _(H) / T _(U) ) is 1.1 or more. It can be seen that heat-treated wheat flour can be prepared so that when used as a batter for batter, the batter has a good texture such as appropriate hardness and crispness, and a fried food with less oiliness can be obtained. It was issued. As shown in Examples described later, the thixotropy ratio (T _(H) / T _(U) ) can be adjusted by selecting the raw wheat flour and the heat treatment conditions. The thixotropy ratio (T _(H) / T _(U) ) is preferably 1.1 to 1.4. Further, in the present invention, the thixotropy T _(U) of the raw wheat flour is preferably 0.4 to 0.6, and the thixotropy T _(H) of the heat-treated wheat flour is preferably 0.5 to 0.7.

In the heat-treated wheat flour of the present invention, the raw material wheat flour is not particularly limited as long as it can produce the heat-treated wheat flour having the above physical characteristics. For example, wheat flour obtained from "Kitahonami" produced in Hokkaido can be selected.

In the present invention, the heat treatment conditions of the heat-treated wheat flour are not particularly limited as long as the heat-treated wheat flour having the above physical characteristics can be obtained. As shown in Examples described later, in order to obtain the heat-treated wheat flour of the present invention, conditions such that the viscosity V _{12 rpm} is low are preferable. However, depending on the heat treatment conditions, the heat-treated wheat flour may have a strong coloring or a dark odor, which may affect the taste of the fried batter. Therefore, the heat treatment conditions are appropriately adjusted so that the heat-treated wheat flour having the above physical characteristics can be obtained from the raw material wheat flour as described above and the above-mentioned problems do not occur.

The method for producing the heat-treated wheat flour of the present invention is not particularly limited and can be carried out according to a conventional method. For example, it can be carried out by heating the raw wheat flour under the condition of a product temperature of 60 to 150 ° C. for 2 to 120 minutes using a heating device such as a moist heat heater or a paddle dryer.

The use of the heat-treated wheat flour of the present invention is not particularly limited. Since the above-mentioned effects can be obtained, it is particularly preferable to use it for fried foods. When it is used for fried food, it may be mixed with a fried food mix described later, or it may be directly mixed with a batter when producing fried food.

[Mix for fried food]
The fried food mix of the present invention is characterized by containing 2.5 to 100% by mass of the above-mentioned heat-treated wheat flour of the present invention. By using this battered food mix, the effect of the heat-treated wheat flour of the present invention described above is exhibited, and the fried batter has a good texture such as appropriate hardness and crispness, and is oily. It is possible to easily produce fried foods with a small amount of food. As described in Examples described later, when the content of the heat-treated wheat flour of the present invention is lower than the above range, the effect of the heat-treated wheat flour of the present invention cannot be exhibited by the mix alone. In the fried food mix of the present invention, the content of the heat-treated wheat flour of the present invention is preferably 5 to 70% by mass, more preferably 5 to 50% by mass.

In the fried food mix of the present invention, there are no particular restrictions on the materials other than the heat-treated wheat flour of the present invention as long as the effects of the present invention are not impaired. For example, as raw material flour, flour such as weak flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sol gum flour, corn flour and other flours; corn starch , Marin 薯 starch, tapioca starch, wheat flour, sago starch, rice flour, sweet potato starch and other starches, and processed starches obtained by subjecting these starches individually or in combination of multiple physical and chemical processes. Be done. Further, as described above, the mix for deep-fried foods of the present invention is a mix for deep-fried foods such as tempura, fried chicken, deep-fried Tatsuta, fritters, chicken nuggets, etc., in which the batter is present on the surface of the food. Therefore, other auxiliary materials can be appropriately contained according to their uses as long as the effects of the present invention are not impaired. As auxiliary materials, for example, sugars such as dextrin, oligosaccharides, sugars; fats and oils such as powdered fats and oils and shortening; proteins such as egg white powder, egg yolk powder, whole egg flour, wheat protein, milk protein, soybean protein, etc. White material: Gas generators such as baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and leavening agents such as baking powder containing acidic agents such as tartrate acid, potassium hydrogen tartrate, sodium dihydrogen phosphate; guagam, locust bean Thickeners such as gum, carrageenan, xanthan gum; seasonings such as salt, sodium glutamate, powdered soy sauce; extracts such as yeast extract, livestock meat or seafood-derived extract; emulsifiers such as glycerin fatty acid ester and lecithin; other pumpkin powder, Examples include pigments, fragrances, spices, and various quality improvers.

[Manufacturing method of fried food]
The method for producing a fried food of the present invention is characterized by using the heat-treated wheat flour of the present invention. The heat-treated wheat flour of the present invention may be blended alone or in combination with the above other ingredients during the preparation of batter during the production of fried foods, and as described below, the mix for fried foods of the present invention. May be used as. As a result, as described above, the fried batter can easily produce a fried food having an appropriate hardness, a good texture such as crispness, and less oiliness. The blending amount of the heat-treated wheat flour of the present invention is preferably 2.5 to 100% by mass based on the total mass of the ingredients for preparing the batter, as described in the mix for fried foods of the present invention. The method for producing fried foods of the present invention preferably uses the mix for fried foods of the present invention in that fried foods can be produced more easily. The heat-treated wheat flour of the present invention or the mix for fried foods of the present invention can be used according to a conventional method. For example, first, the material for preparing a batter containing the heat-treated wheat flour of the present invention or the mix for fried foods of the present invention is mixed with water at an appropriate water content to prepare a batter. The water content is not particularly limited, but for example, it is preferably 140 to 180% by mass in the case of tempura, and 80 to 120% by mass in the case of deep-fried chicken. Next, after the batter is attached to the ingredients by immersing the ingredients obtained by processing and molding vegetables, seafood, livestock meat, etc., in the obtained batter, or by applying the batter to the ingredients. , Put in frying oil at the right temperature and oil for the right time. As a result, fried foods such as tempura and fried chicken can be easily produced. As described above, in the fried food produced by the method for producing fried food of the present invention, the batter has a good texture such as appropriate hardness and crispness, and is less greasy. It is a fried food.

Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Effect of heat-treated wheat flour on fried foods related to viscosity and protein content Each raw material flour (1: Western white, 2: Australian standard white, 3-5: Kitahonami) shown in Table 1 A heat-treated wheat flour having each of the physical characteristics shown in Tables 1 and 2 was produced by heat-treating at 90 ° C. under closed conditions using a constant-temperature and humidity-humoring machine IW222 (manufactured by Yamato Scientific Co., Ltd.). As described below, the physical characteristics of each sample were measured, fried foods were prepared, and sensory evaluation was performed.
(1) Protein content Cp (mass%) based on dry mass
For each sample, the nitrogen content quantified by the Kjeldahl method was multiplied by the nitrogen-protein conversion coefficient (5.70) to determine the protein content, the water content was measured by the drying method, and the protein content based on the dry mass (dry mass). Mass%) was calculated.
(2) Viscosity and thixotropy First, water at a temperature of 20 ° C. is added so that each sample has a temperature of 31.7% by mass (based on dry mass) (for example, in the case of a sample having a water content of 14.5% by mass). 170 g of water is added to 100 g), stirring 10 times clockwise and 10 times counterclockwise is repeated 4 times to prepare a slurry. Immediately after that, the rotation speed of the rotor (No. 3) was set to 12 rpm using a B-type viscometer, and the viscosity V _{12 rpm} (mPa · s) was measured at a temperature of 20 ° C. In addition, for the newly prepared slurry in the same manner as above, except that the rotation speed of the rotor was set to _{30 rpm} , the viscosity V _{30 rpm} (mPa · s) was measured in the same manner, and then the rotation speed of the rotor was set to 6 rpm. Similarly, the viscosity V _{6 rpm} (mPa · s) was measured. The thixotropy T of each sample was obtained by calculating the ratio (V _{30 rpm} / V _{6 rpm} ) of the measured value of _{30 rpm} (V _{30 rpm} ) to the measured value of _{6 rpm} (V _{6 rpm} ). Further, with respect to the thixotropy calculated as described above, the ratio (T _(H) / T _(U) ) of the thixotropy T _(H) of the heat-treated wheat flour to the thixotropy T _(U) of the raw wheat flour was calculated.
(3) Preparation of fried foods Tempura was selected as the fried foods and each flour sample was evaluated. Specifically, first, 99 parts by mass of each wheat flour sample and 1 part by mass of a baking powder preparation (Aikoku baking powder red mark (manufactured by Aikoku Co., Ltd.)) were mixed to prepare a batter with a water content of 160% by mass. Next, flour was attached to 2 L-sized shrimp, and the shrimp soaked in each batter was put into frying oil at 170 ° C., followed by 15 ml of seeding, and oiled for 2 minutes and 30 seconds.
(4) Sensory evaluation Three hours after oiling, the hardness, crispness, and oiliness of the fried batter of each tempura were evaluated by 10 panelists according to the following evaluation criteria.
(I) Hardness of batter 5: Very good.
4: Good.
3: Normal.
2: Somewhat bad.
1: Bad.
(Ii) Crisp of batter 5: Very good.
4: Good.
3: Somewhat good.
2: Somewhat bad.
1: Bad.
(Iii) Oiliness 5: Very good with no oiliness.
4: It is good because it is hard to feel oily.
3: It feels a little oily, but it is acceptable.
2: Feels oily and a little bad.
1: I feel a strong oiliness and it is bad.
The results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, as a result of preparing tempura using the heat-treated wheat flours of Examples 1 to 7 and Comparative Examples 1 to 3, the difference in the protein content Cp based on the dry mass and the viscosity V _{12 rpm} , There were differences in the evaluation of the hardness, crispness, and oiliness of the fried tempura. In particular, in Examples 1 to 3 in which raw wheat flours 3 to 5 were selected and heat-treated, the crispness of the batter was improved as compared with Comparative Examples 1 and 2. As shown in FIG. 1, when the relationship of the viscosity V _{12 rpm} of the slurry with respect to the protein content Cp based on the dry mass was plotted, the hardness, crispness, and oil of the clothes were plotted with the straight line V _{12 rpm} = 260 × Cp-2000 as a boundary. It was suggested that examples with all good evaluations of sensitivities and comparative cases with poor evaluations of all or any of them could be separated. Further, from the results of Examples 1 to 7, the viscosity V _{12 rpm} is particularly preferably 500 to 800 mPa · s, and the protein content Cp based on the dry mass is particularly 10.5-13.5 mass%. It was suggested that this is preferable. Further, the ratio (T _(H) / T _(U) ) of the thixotropy T _(H) of the heat-treated wheat flour to the thixotropy T _{(U )} of the raw wheat flour is preferably 1.1 or more. It was suggested.

2. 2. Effect of the content of heat-treated wheat flour in the mix for fried food (tempura) Above 1. Using the heat-treated wheat flour of Example 1, the effect of the content rate on the tempura mix was investigated. Specifically, first, as shown in Table 3, a mix for tempura was prepared by changing the content of the heat-treated wheat flour in the mix. Next, 1. In the same manner as in (3), tempura was prepared using a batter prepared by adding water to each mix at a water content of 160% by mass. The sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 3.

As shown in Table 3, the tempura mix of Examples 8 to 14 containing 2.5 to 80% by mass of the heat-treated wheat flour of Example 1 was prepared for the hardness, crispness, and oiliness of the deep-fried tempura batter. All of the evaluations were good. Further, since the fried batter of tempura of Examples 11 and 12 has an appropriate hardness and good crispness, the content of the heat-treated wheat flour in the tempura mix is particularly 30 to 50% by mass. It was suggested that it was preferable. On the other hand, in Comparative Example 5 containing 2.0% by mass of the heat-treated wheat flour of Example 1, the batter was slightly soft and the evaluation of hardness was inferior. Further, Comparative Example 4 in which the oxidized starch was blended had good hardness and crispness of the garment, but was inferior in that it felt oily.

3. 3. Effect of heat-treated wheat flour on batter-fried food (karaage) mix Karaage was selected as another batter-fried food, and the effects of the above-mentioned heat-treated wheat flour and its content were investigated. Specifically, as shown in Table 4, the heat-treated wheat flour in the mix and its content were changed to prepare a fried chicken mix. Next, each mix was hydrated at a water content of 110% by mass to prepare a batter. Next, about 25 g of chicken thigh soaked in each batter solution was put into frying oil at 170 ° C., oiled for 3 minutes and 30 seconds, and then fried chicken was prepared. About the obtained deep-fried food 1. Sensory evaluation was performed in the same manner as in (4), and the results are shown in Table 4.

As shown in Table 4, the fried chicken mix of Examples 15 to 18 containing 2.5 to 100% by mass of the heat-treated wheat flour of Example 1 had the hardness, crispness, and oiliness of the fried chicken batter. All of the evaluations were good. On the other hand, the mixes of Comparative Examples 6 and 7 containing no heat-treated wheat flour and Comparative Example 8 containing 100% by mass of the heat-treated wheat flour of Comparative Example 1 were inferior in all evaluations to the examples.

From the above, if the heat-treated wheat flour of the present invention is contained in the mix for fried foods in an amount of 2.5 to 100% by mass, the fried batter has an appropriate hardness and a good texture such as crispness. It was suggested that fried foods with less oiliness could be obtained.

Based on the above, when the heat-treated wheat flour of the present invention is used for fried foods, the fried foods have a good texture such as appropriate hardness and crispness, and are less oily. It has been shown to be heat-treated wheat flour that can be produced.

The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.

According to the present invention, by using it for fried food, the batter can be heat-treated to produce fried food having a good texture such as appropriate hardness and crispness and less oiliness. Can provide flour. Further, the batter is a mix for batter that has a good texture such as appropriate hardness and crispness, and can easily produce a batter with less oiliness, and a batter. It is possible to provide a battered food having a good texture such as appropriate hardness and crispness and less oiliness.

Claims (6)

It is a heat-treated wheat flour made by heat-treating raw wheat flour.
The viscosity V _{12 rpm} of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is ₅₀₀ to 1020 mPa · s.
The protein content Cp (mass%) based on the viscosity V _{12 rpm} and the dry mass of the heat-treated wheat flour is the formula (I) :.
V _{12 rpm} ≤ 260 x Cp-2000 (I)
Meet the,
A heat-treated wheat flour characterized in that the raw material wheat flour is wheat flour obtained from wheat of the Kitahonami line . The heat-treated wheat flour according to claim 1, wherein the protein content Cp based on the dry mass is 8.5 to 14.0 mass%. Claim 1 or 2 in which the ratio (T _(H) / T _(U) ) of the thixotropy T _(H) of the heat-treated wheat flour to the thixotropy T _(U) of the raw wheat flour is 1.1 or more. The heat-treated wheat flour described. A mix for fried foods containing 2.5 to 100% by mass of the heat-treated wheat flour according to any one of claims 1 to 3. A method for producing a fried food, which comprises using the heat-treated wheat flour according to any one of claims 1 to 3. A method for producing a fried food, which comprises using the fried food mix according to claim 4.

Images