JPH1175749A - Production of wheat flour composition for coat of fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an improved wheat flour composition for coat of fried foods without becoming soft and sticky not only just after frying but after cooling and elapsing of time, without loosing brittleness to teeth and capable of maintaining good feelings in eating for a long time. SOLUTION: This production of a wheat flour composition for fried foods is to prepare modified wheat flour by wet heat treating raw material wheat flour in an atmosphere having 50-70 deg.C temperature and 70-100% relative humidity to bring to 45 to 60 deg.C flour temperature and 10-16% water content and blend 5-95 wt.% of the obtained modified wheat flour, 5-60 wt.% of the sum total of oxidized starch and plant protein and 0.01-5 wt.% of an emulsifier, each based on the total amount of the composition, and bring the weight ratio of the oxidized starch and the plant protein to (4/1)-(2/1).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing a flour composition used for producing fried foods such as fries, and more particularly to a method for producing a flour composition for fried foods having performance suitable for producing fried foods. .

[0002]

2. Description of the Related Art Deep-fried foods such as tempura, fried and fried are lightly fried, have good oiliness, are brittle as a curry, and have a crisp texture. However, in the case where flour, fried flour, batter mix, etc., which are used as ingredients for fried food batter, are prepared only with flour, it is generally difficult to obtain the above-mentioned fried food with good texture. The reason is that the protein contained in flour absorbs water to form gluten and forms gluten, causing stickiness, and because of its strong binding with water, it is difficult to separate water when frying and it does not fry. ing.

[0003] Therefore, conventionally, in preparing a flour composition for fried food batter, in order to suppress the formation of gluten in the batter as much as possible, for example, 1) flour having a low protein content is used as flour 2). Add starch or modified starch (Japanese Patent Application Laid-Open No. 7-303457,
-131109), 3) Add a proteolytic enzyme, 4)
Methods such as using cold water to dissolve flour were commonly used.

[0004] However, the fried food obtained by using such a conventional method does not yet have a satisfactory texture, and after the production, it loses its friability over time, and is pulled out. There was a drawback that it deteriorated and did not maintain a crisp texture. Also, if you re-heat it in a microwave oven when you eat cold fried food, your clothes will be sticky and lose the crisp feeling, and oil oozing will increase, or if you re-heat in the oven, your clothes will be hard and you are satisfied. It does not return to a perfect texture. In addition, the fried food may be stored frozen and then re-heated in a microwave oven or oven as described above, but also in this case, the crunchiness is poor, and the drawback is that the clothes come out when the frozen storage period is prolonged. Will also be noticeable. In addition, the method of re-frying frozen products increases oil absorption and is easily burnt, and has a disadvantage that the texture becomes hard.

[0005] In order to solve such a problem of deterioration, a method has been proposed in which wheat flour is subjected to wet heat treatment with pressurized steam to perform protein denaturation (JP-A-8-84568).
However, the modification of flour by this method has problems that the operation is complicated and not economical, and that a sufficient effect cannot always be obtained.

[0006]

DISCLOSURE OF THE INVENTION In view of the fact that none of the prior arts for improving the texture of fried food has yielded satisfactory effects, the present invention uses it as a raw material for a flour composition for fried food batter. In addition to economically and surely modifying flour, it is intended to enhance the texture of the fried food by selecting a compounding material suitable for such modified flour. That is, the object of the present invention is not only immediately after frying, but also after lapse of time after being cooled or frozen and preserved, without causing stickiness and losing brittleness, good texture is maintained for a long time. It is an object of the present invention to provide an improved method for producing a flour composition for deep-fried foods, which can be maintained and can restore a good texture by reheating or re-frying.

[0007]

According to the present invention, a method for producing a flour composition for deep-fried food batter, which can achieve the above object, comprises the steps of: heating a raw wheat flour at a temperature of 50 to 70 ° C. and a relative humidity of 70% to 1%;
The product temperature is 4 by performing a wet heat treatment in an atmosphere of 00% or less.
The modified wheat flour obtained by reaching the range of 5 ° C. to 65 ° C. and the water content of 10% to 16% is 5% of the total amount of the composition.
-95% by weight, the total amount of oxidized starch and vegetable protein is 5-60% by weight of the total amount of the composition, and the emulsifier is 0.01% of the total amount of the composition.
-5% by weight, and the weight ratio of oxidized starch to vegetable protein is in the range of 4/1 to 2/1.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the method for producing a flour composition for fried food according to the present invention, as the flour used as a raw material, besides light flour, neutral flour and strong flour can be used. Is light flour. The raw wheat flour is desirably exposed to the treatment atmosphere, desirably in a breathable container.

In the present invention, the conditions of the wet heat treatment of the flour are as follows:
The temperature of the atmosphere is 50 ° C. or more and 70 ° C. or less, and the relative humidity is 70% or more and 100% or less, and the treatment atmosphere is preferably a humidified air atmosphere. If the ambient temperature is lower than 50 ° C. or the relative humidity of the atmosphere is 70
%, The protein is not sufficiently denatured, and the fried batter obtained has poor brittleness and does not have a crisp texture. On the other hand, when the ambient temperature is higher than 70 ° C., the denaturation proceeds too much, the texture of the clothes becomes hard and crunchy, and the pull becomes strong.

[0010] The moist heat treatment time in the present invention is not particularly limited, but may be any time necessary to reach a flour temperature of 45 ° C to 65 ° C and a water content of 10% to 16%. . If the treatment time is too long, there is no particular problem. However, the treatment time is out of the range of the conditions for reaching the flour as described above, and the product temperature is 65 ° C.
If the water content exceeds 16%, or if the water content exceeds 16%, protein denaturation proceeds excessively, which is not desirable.

In the treatment of flour, it is needless to say that the flour as a whole falls within the above-mentioned reaching conditions, and that the temperature and the water content do not partially exceed the upper limits. . The flour modified by the above method can be used immediately for frying, but may be stored as it is in a cool dark place or the like, as long as the water content at the end of the treatment can be maintained, at room temperature or refrigerated. You can also save with.

In order to use such a modified wheat flour for deep-fried foods, it is preferable to further mix oxidized starch and vegetable protein. In the present invention, as the oxidized starch to be blended in the wheat flour composition for fried food, starch such as corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, sodium hypochlorite, Oxidized starch obtained by an oxidizing treatment using an oxidizing agent such as calcium chlorite, bleached powder, hydrogen peroxide, potassium permanganate, or nitric acid may be mentioned.

[0013] In the present invention, the vegetable protein to be incorporated into the flour composition for fried foods includes soy protein and wheat protein, which can be in various forms such as powder, granule, and fiber. , But cannot be replaced with animal proteins such as egg white.

Further, it is preferable that the weight ratio of the oxidized starch to the vegetable protein is in the range of 4/1 to 2/1. When the ratio of oxidized starch is higher than this, the batter has a firm and firm texture, and when the ratio of vegetable protein is higher, the batter has a stronger pull and has a texture originally. Since these tendencies become particularly remarkable after the clothing has cooled, it is not desirable to deviate from the above range.

[0015] In the present invention, the amount of the modified flour to be added to the flour composition for fried food batter is from 5 to 5% based on the total amount of the composition.
95% by weight, preferably 5-80% by weight, and the total amount of oxidized starch and vegetable protein relative to the total amount of the composition is 5%.
It is preferable to set it to 60% by weight.

Further, in the present invention, it is desirable to further incorporate an emulsifier into the flour composition for fried foods. Such emulsifiers include glycerin monofatty acid ester, glycerin difatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyltartaric acid fatty acid ester,
Emulsifiers such as polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and enzyme-decomposed lecithin can be used. These emulsifiers can be used alone or in combination of two or more, but the compounding amount is preferably in the range of 0.01 to 5% by weight based on the total amount of the composition. If the amount is less than 0.01% by weight, there is no effect as an emulsifier, and if it exceeds 5% by weight, an oily texture is undesirably obtained.

The flour composition for fried foods of the present invention may further contain, in addition to the above, materials conventionally known for fried foods. Examples of such known materials include unmodified wheat flour and flours such as barley flour, rice flour, rye flour and soy flour, and starches such as corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch and the like. For example, processed starches other than oxidized starch, such as pregelatinized starch and acetylated starch, may be mentioned. In addition, animal proteins such as egg whites and egg yolks can be added as additives, and swelling agents, coloring agents, seasonings, spices and the like can be used in appropriate combination according to the intended use.

[0018]

【Example】

(First Example) Light flour was placed in a breathable paper bag, arranged on a shelf of a moist heat treatment apparatus, and heated with steam and humidified at the same time to adjust the temperature and relative humidity shown in Table 1 to this apparatus. Sent inside. Then, wet heat treatment was carried out while detecting the treatment state of the flour using a thermometer and a moisture meter inserted into the paper bag, thereby producing modified wheat flours a to j of the present invention and comparative products. The final values of the temperature and the moisture content of the modified wheat flour are shown in Table 1.

To 99 parts by weight of each of the modified wheat flours a to j and the untreated wheat flour k as a control, 1 part by weight of a swelling agent was added and mixed well to obtain a tempura flour. Was added and stirred to prepare each batter solution. Next, these batter solutions were adhered to sliced sweet potatoes, fried in 170-180 ° C. oil for 3 minutes, and the texture of the tempura immediately after frying and the tempura fried and stored in a refrigerator for 6 hours, Sensory evaluation of sakumi, mellowness and appearance, 5 by 12 panelists
The average value of the grade evaluation is also shown in Table 1. In addition, the comprehensive evaluation results are as follows: も の when all items are 4.0 or more, ○ when all items are 3.0 or more, Δ when one or less than 3.0, and Those with less than 2.0 were rated as x.

[0020]

[Table 1]

(Second Example) Further, a part or all of the modified wheat flour a of the present invention is treated with the above-mentioned untreated wheat flour g, corn flour (Trioace, manufactured by Okubo Starch Co., Ltd.), rice flour (Made by Takada Bussan Co., Ltd., rice powder "purple") was used, and oxidized starch (starch TK, manufactured by Nissen Chemical Industry Co., Ltd.), vegetable protein (manufactured by Fuji Purina Japan, Fujipro SE) ) And an emulsifier (fly-up, manufactured by Riken Vitamin Co., Ltd.) were mixed according to the formulations shown in Table 2 to obtain tempura flours having formulation numbers 1 to 7.

160 parts by weight of water was added to 100 parts by weight of each of these tempura flours and stirred to prepare respective batter solutions. Using this batter solution, sweet potato tempura was prepared in the same manner as in the first embodiment.
The results of the sensory evaluation and the overall evaluation results as in the examples,
The results are also shown in Table 2.

[0023]

[Table 2]

(Third Embodiment) Further, the above-mentioned modified starch, the untreated wheat flour k of the present invention and the untreated wheat flour k of the control were used, and the oxidized starch, the vegetable protein, and the pregelatinized starch were added thereto. (Shikishima Starch Co., Ltd., S-600), a thickener (Dainippon Pharmaceutical Co., Echo Gum F) and the emulsifier were mixed according to the formulations shown in Table 3, respectively. A mix was prepared.

Each of these batter mixes is 100
500 parts by weight of water was added to parts by weight, and the mixture was stirred to prepare respective batter solutions. Next, these batter solutions were adhered to frozen white fish (hoki) fillets to which untreated flour k had been ground, further breaded, placed in 170-180 ° C oil, and fried for 3 minutes. The texture of the fried white fish immediately after frying in this way and the texture of the fried white fish preserved in a refrigerator for 6 hours after frying were sensory-evaluated for sakumi, softness and appearance. The average value of the five-step evaluation is also shown in Table 3 together. The comprehensive evaluation results are arranged and displayed in the same manner as in Table 1.

[0026]

[Table 3]

(Fourth Example) The batter mix of Formulation No. 11 and the batter mix of Formulation No. 14 prepared in the third example were used as powder for pork cutlets, and the pork sliced to a thickness of 1 cm was dusted. Then, 100 g of katsu batter mix of known formula consisting of 82% of light flour, 15% of pregelatinized starch, 2% of thickener, and 1% of salt were added to 40 parts of water.
Add to the melted batter solution at 0 g, bread crumbs and add
Fried in oil at 0 ° C. for 7 minutes. Table 4 shows the results of the sensory evaluation and the overall evaluation of the pork cutlets thus obtained in the same manner as in Example 3.

[0028]

[Table 4]

(Fifth Embodiment) Next, the above-mentioned modified wheat flour d of the present invention, untreated wheat flour k as a control product, barley flour (manufactured by Hamada Seimitsu Co., Ltd.), corn powder (manufactured by Honen Corporation), rye Flour (Awajiya rye flour) in combination with the above oxidized starch, raw potato starch (Hokuren, potato starch lily of the valley), corn starch (Shono starch), tapioca starch (Matsuya Chemical Co., Ltd.) , Cherry) and blended by selecting from the above-mentioned vegetable protein and egg white (manufactured by Taiyo Kagaku Co., Ltd., egg white powder). Further, the emulsifier, salt and seasoning (manufactured by Kyowa Hakko Co., Ltd.) , Gluace), soy sauce powder (manufactured by Kikkoman Corp., powdered soy sauce MP), and spices (manufactured by Riken Kagaku Co., Ltd., mixed spice for deep-fried chicken) according to the formulation shown in Table 5, respectively.
Fried mixes having formulation numbers 20 to 30 were prepared.

To 100 parts by weight of each of these fried mixes, 140 parts by weight of water were added and mixed to prepare respective batter solutions. Next, these batter solutions were adhered to chicken meat cut to an appropriate size, and fried in oil to obtain fried chicken. The texture immediately after frying in this way and the texture after fried and stored in a refrigerator for 6 hours were subjected to a sensory evaluation in the same manner as in the third example, and the results and the comprehensive evaluation results were obtained. The results are also shown in Table 5.

[0031]

[Table 5]

From these results, the use of the flour composition for deep-fried food batter obtained using the modified wheat flour produced according to the method of the present invention provides a deep-fried food having a batter having excellent texture. The modified wheat flour according to the method of the present invention is used in an amount of 5 to 95% by weight based on the total amount of the composition, and the total amount of oxidized starch and vegetable protein is 5 to 60% by weight based on the total amount of the composition.
And the weight ratio of oxidized starch to vegetable protein is 4/1 to 2/1
The flour composition for deep-fried food batter, which is mixed so as to fall within the range of 0.01 to 5% by weight based on the total amount of the composition, is effective for producing deep-fried food having excellent aging resistance. It can be seen that it is.

[0033]

According to the method of the present invention for producing a flour composition for deep-fried foods, immediately after frying, it is particularly brittle and has a crisp texture, with little deterioration even after cooling or aging.
A flour composition for fried foods suitable for producing fried foods that are not sticky and do not lose their brittleness and maintain a good texture can be obtained.

Claims (2)

[Claims] 1. A raw wheat flour is subjected to a wet heat treatment in an atmosphere at a temperature of 50 ° C. to 70 ° C. and a relative humidity of 70% to 100% to obtain a product temperature of 45 ° C. to 65 ° C. and a moisture content of 10% to 16%. 5 to 95% by weight of the total amount of the composition, the total amount of oxidized starch and vegetable protein being 5 to 60% by weight of the total amount of the composition, and the emulsifier being 0.1% by weight of the total amount of the composition. A method for producing a flour composition for fried foods, characterized in that the composition is blended in an amount of from 0.01 to 5% by weight and the weight ratio of oxidized starch to vegetable protein is in the range of 4/1 to 2/1. 2. An unmodified wheat flour, a flour, a starch,
The method for producing a flour composition for fried food clothing according to claim 1, wherein at least one selected from processed starches excluding oxidized starch is blended.