WO2022202970A1

WO2022202970A1 - Batter mix for fried food, production method thereof, batter for fried food and production method of battered fried food

Info

Publication number: WO2022202970A1
Application number: PCT/JP2022/013855
Authority: WO
Inventors: 裕士天野; 麻里子尾家; 聡野間; 匡昭木本
Original assignee: 株式会社日清製粉ウェルナ; 日清製粉株式会社; 株式会社日清製粉グループ本社
Priority date: 2021-03-26
Filing date: 2022-03-24
Publication date: 2022-09-29
Also published as: CN116916761A; JPWO2022202970A1

Abstract

This batter mix, for a battered fried food that contains heat treated wheat bran, is characterized by containing a component derived from white wheat as the heat treated wheat bran. The aforementioned heat treatment is preferably wet heat treatment, and further, the white wheat is preferably Australia Standard White wheat. The content of the heat treated wheat bran derived from the white wheat in the batter mix is preferably 1-30 mass%. The average particle size of the heat treated wheat bran derived from the white wheat is preferably less than or equal to 200μm.

Description

Batter mix for fried food, method for producing the same, and method for producing batter for fried food and fried food with batter

The present invention relates to a batter mix for fried food that is used by mixing with a liquid.

Deep-fried food is food that is obtained by cooking ingredients made from various ingredients with heat such as oil. Fried foods include fried foods that are obtained by frying the ingredients as they are without coating the ingredients, but most of them are coated with ingredients that are obtained by cooking the ingredients with the coating on the surface. It is a deep-fried food, and the surface of the ingredients is coated with a coating. By heating the ingredients with the batter attached to the surface in hot oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are similar to the batter. It is cooked as if it was steamed on the inside, and the umami is condensed. The coating material used for the production of fried food with coating is usually powdery at normal temperature and pressure, but it is classified into several types depending on the form when attached to the ingredients. There is a blender type that adheres to the surface of the ingredient as it is, and a batter type that adheres to the surface of the ingredient after mixing it with a liquid to make a batter that is a liquid coating material.

Also, in recent years, due to the heightened awareness of health, the demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased. However, since wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a peculiar cereal odor. is strong.

Patent Document 1 describes a batter-type coating material comprising granules of a finely ground dietary fiber material, and describes that wheat fiber prepared from wheat bran is preferable as the dietary fiber material. there is According to the coating material described in Patent Document 1, various physiologically active effects of dietary fiber can be expected, and it is said that fried food with a crispy and non-gritty texture can be obtained.

Patent Document 2 describes a mix for fried batter containing water-roasted bran. The "water roasting" referred to here is heat treatment by adding water before and/or during heating, and it is said that this water roasting can reduce the grain odor and harshness peculiar to bran. . The mix described in Patent Document 2 can be used as a batter, and the fried food obtained using this is said to have good crispness, good texture, dry feeling and not oily.

In Patent Document 3, in order to reduce the odor of meat products such as livestock meat products and fish meat products, heat-treated wheat bran is kneaded into meat products, such as by kneading heat-treated wheat bran. It is stated to contain Moreover, Patent Document 3 describes that soft wheat such as Australia Standard White is preferable as a source of wheat bran, and that wet heat treatment can be used as a heat treatment method for wheat bran. Patent Literature 3 does not specifically describe the fried food with batter, and naturally does not describe the problems peculiar to the fried food with batter, such as the oiliness of the batter.

JP-A-3-151843 JP 2018-174838 A JP-A-2018-50568

An object of the present invention is to produce battered fried food that contains nutritious wheat bran, suppresses the deterioration of the taste and texture caused by wheat bran, and has crispness and reduced oiliness. It is to provide technology that can

The present invention is a batter mix for fried food containing heat-treated wheat bran derived from white wheat.

The present invention also provides a method for producing a batter mix for fried food containing heat-treated wheat bran derived from white wheat, comprising the steps of collecting wheat bran from white wheat and heat-treating the wheat bran to obtain the heat-treated wheat bran. and mixing the heat-treated wheat bran with other raw materials.

The present invention also provides a batter for fried food containing the batter mix for fried food of the present invention and a liquid.
Further, the present invention provides a batter obtained by mixing the batter mix for fried food of the present invention with a liquid, attaching the batter to the ingredients, and then heating and cooking the ingredients. Fried food with batter. is a manufacturing method.

The batter mix for fried food of the present invention contains wheat bran. By adding nutritious wheat bran to the batter mix for fried food, it is expected that the fried food with batter will be nutritious, and the fried food with batter will have a wheat-like scent, so that the flavor and taste of the fried food with batter can be improved. , texture may be improved.

As used herein, "wheat" refers to the fruits of plants belonging to the genus Triticum of the Poaceae family. In general, the wheat kernel (wheat grain) is roughly divided into the endosperm, the outer coat (outer coat and seed coat) and the germ (germ). The fraction derived from the outer skin obtained by removing becomes wheat bran.

At least part of the wheat bran used in the present invention is heat-treated wheat bran obtained by heat-treating wheat bran. Heat-treated wheat bran is suitable as a batter mix material because it has less unpleasant grain odor and acridness peculiar to wheat bran than wheat bran that has not been heat-treated.

Whether the wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzymatic activity as an example, the enzymatic activity of heat-treated wheat bran is less than that of unheated wheat bran or is below the detection limit. It is possible to distinguish between the two by

The heat treatment of the heat-treated wheat bran used in the present invention is not particularly limited as long as the temperature of the untreated wheat bran can be raised to room temperature or higher. Specific examples of heat treatment applied to wheat bran include wet heat treatment and dry heat treatment.
Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or by supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used. The heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing A method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
The dry heat treatment is a process of heating the object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating in a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment. In addition, the process of drying wheat bran with water, etc. by blowing hot air on it does not give sufficient heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't

In the present invention, wet heat treatment is particularly preferred as heat treatment applied to wheat bran. That is, at least part of the wheat bran used in the present invention is preferably wet-heat treated wheat bran. As shown in the examples below, the wet heat-treated wheat bran reduces the harshness and rough texture peculiar to wheat bran when used for battered fried food compared to the dry heat-treated wheat bran. The crunchiness of battered fried foods may be increased and the oiliness may be reduced.

The invention is characterized in that at least part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat.
Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed. On the other hand, white wheat is wheat that does not contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed. According to the findings of the present inventor, by including heat-treated wheat bran derived from white wheat in the batter mix for fried food, compared to the case where heat-treated wheat bran derived from red wheat is included, the crispness of the batter of fried food with batter increases and oiliness is reduced. In particular, wet-heat-treated wheat bran derived from white wheat is preferable because the predetermined effects of the present invention are stably exhibited.

White wheat includes, for example, Australian Standard White (ASW, Australian), Prime Hard (PH, Australian), Soft White (SW, USA), Western White (WW, USA), and these is common wheat. ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB). There is also durum wheat (produced in countries around the world) as white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics. The wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Common wheat is roughly classified into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and intermediate wheat, which has hardness between hard and soft. The wheat bran derived from white wheat used in the invention may be derived from any common wheat. For example, PH is white and hard wheat, ASW is white and medium wheat, and WW is white and soft wheat.

ASW is particularly preferable among white wheat. That is, the wheat bran used in the present invention is particularly preferably ASW-derived wet heat-treated wheat bran. ASW is wheat that is mainly used for noodles (especially udon), and has hardly been used for this type of coating material. In addition, the ASW-derived component mainly used is the endosperm fraction (wheat flour), and the bran fraction is hardly used. By using the bran fraction of ASW, which is conventionally used for noodles, in the batter mix for deep-fried food, it is possible to produce batter-fried food with good flavor, taste, and texture with crunchiness and reduced oiliness. It can be said that it is difficult to imagine from the technical common sense in this field.

The average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but from the viewpoint of further improving the texture (crispy) and appearance of the fried food with batter, it is preferably 200 μm or less, more preferably 150 μm or less. More preferably, it is 120 μm or less. In particular, when the battered fried food to be produced is tempura, the average particle size of the heat-treated wheat bran derived from white wheat is within such a range, making it easier to efficiently produce tempura with less rough batter. The “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.

The content of heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of battered fried food produced using the batter mix, and is not particularly limited, but generally , preferably 1 to 30% by weight, more preferably 2 to 15% by weight, based on the total weight of the batter mix. If the content is too low, there is little significance in using it, and if the content is too high, the influence of wheat bran becomes too strong, making it difficult to eliminate the disadvantages of wheat bran such as harshness and roughness. may become

The batter mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat. As used herein, the term "flours" refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches. Unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
Examples of grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, and foxtail millet flour. mentioned. The aforementioned heat-treated wheat bran is a type of flour.
Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (raw starch); Examples include modified starch that has been subjected to one or more treatments such as treatment and oxidation treatment.

The total content of cereal flours including heat-treated wheat bran derived from white wheat in the batter mix of the present invention may be appropriately adjusted according to the type of fried food with batter to be produced using the batter mix, and is not particularly limited. However, in general, it is preferably 60 to 100% by weight, more preferably 65 to 100% by weight, based on the total weight of the batter mix.

The batter mix of the present invention may optionally contain other ingredients in addition to cereal flour. As other ingredients, ingredients that can be usually blended in this type of batter mix for fried food can be used without particular limitation. For example, sugars, egg powder, salt, soy sauce powder, fermented products such as fermented products derived from fruits , powdered miso, amino acids and other seasonings, spices, flavors, nutrients such as vitamins, coloring agents, powdered oils and fats, etc. One of these can be used alone or in combination of two or more. The content of these other components is preferably about 40% by mass or less with respect to the total mass of the batter mix of the present invention.

The batter mix of the present invention is a powder under normal temperature and pressure, and a typical method of use is to mix it with a liquid to form a so-called liquid or paste batter and then attach it to the surface of ingredients. The method of using the batter mix of the present invention is not limited to this. For example, a method of applying a large amount of liquid to the surface of the ingredients and then applying the batter mix to the surface may be used. Alternatively, a method may be used in which a batter mix is adhered to the surface of the ingredients, and then the surface is sufficiently moistened by spraying a liquid with a sprayer or the like.

The batter mix of the present invention can be applied to the production of various fried foods with batter, for example, fried chicken, fried Tatsuta, tempura, kakiage, agedama, deep fry, fritter, and corn dog. can. Specific examples of the fried foods include pork cutlets, croquettes, fried shrimp, fried chicken, and French fries.
Ingredients for deep-fried food with batter are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep, and goat; Carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root crops; processed products thereof, and various other products can be used. Before the batter prepared from the batter mix of the present invention is applied to the ingredients, if necessary, the ingredients may be seasoned, dusting flour, beaten eggs, etc. may be applied.
The batter mix of the present invention or the batter using the same is particularly suitable for tempura, fried food, fried chicken, and corn dog.

Another preferred example of the composition of the mix of the present invention is the following mix composition A. Mix composition A is particularly suitable for tempura and fried chicken.
(Mix composition A)
・ Heat-treated wheat bran derived from white wheat: preferably 2 to 30% by mass, more preferably 2 to 20% by mass
・ Grain flour (excluding heat-treated wheat bran derived from white wheat): preferably 70 to 98% by mass, more preferably 80 to 98% by mass
In particular, when wheat flour is used as cereal flour, the content is preferably 10 to 90% by mass, more preferably 25 to 85% by mass, and when starch is used as cereal flour, the content is preferably 5 to 75. % by mass, more preferably 8 to 70% by mass.

A preferred example of the composition of the batter mix of the present invention is the following mix composition B. Mix composition B is particularly suitable for corn dogs.
(Mix composition B)
・ Heat-treated wheat bran derived from white wheat: preferably 1 to 20% by mass, more preferably 2 to 20% by mass
・ Wheat flour: preferably 30 to 80% by mass, more preferably 40 to 70% by mass
・Expanding agent: preferably 1 to 5% by mass, more preferably 1 to 3% by mass

Next, the method for producing the fried food batter mix of the present invention will be described. With respect to such a manufacturing method, differences from the batter mix of the present invention described above will be mainly described. The above description of the batter mix applies appropriately to points that are not particularly described about such a manufacturing method.

The method for producing a batter mix of the present invention includes a step of using white wheat such as ASW as wheat and collecting wheat bran from the white wheat (a step of preparing wheat bran).
The bran preparation step can be carried out according to a conventional method. Typically, wheat grains of selected white wheat are hydrated and tempered as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. is adopted. The method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
As a preferred example of the method of pulverizing wheat grains in the bran preparation step, a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.

The method for producing a batter mix of the present invention has a step of heat-treating the harvested white wheat-derived wheat bran to obtain heat-treated wheat bran (heat-treatment step). The heat treatment method for wheat bran is not particularly limited, and may be wet heat treatment or dry heat treatment, but wet heat treatment is particularly preferred as described above. When wet heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not soaked in water as in steaming.
Specific examples of heat treatment applied to wheat bran in the heat treatment step include: 1) a treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as "moist heat treatment A"); 2) A treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110° C. or higher (hereinafter also referred to as “dry heat treatment A”).

In the wet heat treatment A, the wheat bran to be treated is stored in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is preferably 80 to 98 ° C., more preferably 85 to 98 ° C. is preferably maintained for 1 to 60 seconds, more preferably 3 to 60 seconds.
The wet heat treatment A can be performed, for example, by introducing wheat bran, which is an object to be treated, and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505, and maintaining the above product temperature and treatment time. can. This powder heating apparatus comprises a cylindrical pressure vessel having a saturated steam blow-in port for containing the object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder. and a stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft so as to transfer the mixture toward a discharge port arranged at the other end of the container.

In the dry heat treatment A, the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C., and the treatment time (time for which such product temperature is maintained) is preferably 3. ~120 minutes, more preferably 5-90 minutes.
The dry heat treatment A can be performed, for example, by introducing wheat bran into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022, and maintaining the product temperature and treatment time. can. This heat treatment stirrer comprises a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.

The method for producing a batter mix of the present invention may have a step of pulverizing the heat-treated wheat bran obtained in the heat treatment step (fine pulverization step) after the heat treatment step and before the mixing step described later. . The method of pulverizing the heat-treated wheat bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.

The method for producing the batter mix of the present invention includes a step (mixing step) of mixing the heat-treated wheat bran obtained through the heat treatment step and, if necessary, the finely pulverized step, with other raw materials. In the mixing step, cereal flours other than heat-treated wheat bran, such as wheat flour and starch, are mixed with ingredients other than cereal flours, such as seasonings, if necessary, to obtain the desired batter mix. The batter mix thus obtained is a dry powder, and usually has a moisture content of about 15% by mass or less.

The present invention includes a liquid or pasty batter for deep-fried food containing the aforementioned batter mix of the present invention and a liquid. As for the batter of the present invention, the points different from the aforementioned batter mix of the present invention will be mainly described. For the batter of the present invention that is not specifically described, the above description of the batter mix is appropriately applied.
The liquid contained in the batter of the present invention is generally water, but its type is not particularly limited. For example, an aqueous liquid containing oil and / or seasoning, milk, soup stock, broth, etc. can.
When producing the batter of the present invention, the mixing ratio of the batter mix of the present invention and the liquid may be appropriately adjusted according to the type of fried food with batter to be produced, and is not particularly limited. It is preferably 40 to 500 parts by mass, more preferably 50 to 350 parts by mass with respect to 100 parts by mass of the mix.

The present invention includes a method for producing battered fried food using the aforementioned batter mix or batter of the present invention. Regarding the method for producing the battered fried food of the present invention, the differences from the batter mix and the batter of the present invention described above will be mainly described. The above description of the batter mix or batter of the present invention applies appropriately to the points that are not particularly described about the method for producing the fried food with batter of the present invention.
The method for producing fried food with batter of the present invention is a step of mixing the batter mix for fried food of the present invention and a liquid to obtain a batter, attaching the batter to the ingredients, and then cooking the ingredients. have
As a method for cooking ingredients with batter, frying is generally used, but other cooking methods such as baking can also be used.
The method of attaching the batter to the ingredients is not particularly limited. For example, a method of immersing the ingredients in the batter, or a method of spraying, coating or dropping the batter on the ingredients may be used. After the batter is attached to the ingredients, the ingredients may be heated and cooked after a powder coating material such as bread crumbs is attached to the surface of the ingredients.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples A1 to A11, Comparative Example A1, Control Examples A1 to A6: Production of batter mix for tempura]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. As for Example A6, it was classified using a sieve with an opening of 212 μm, and a fine bran fraction having a particle size of less than 212 μm that passed through the sieve was fractionated. This fine bran fraction was used as the heat-treated wheat bran to be blended in the batter mix, and each component described in the "Mix" column of Tables 1 and 2 was mixed to produce the desired batter mix for tempura.

The details of the raw materials used in the production of the batter mix are as follows.
・1CW: Western Red Spring 1, Canadian, Red Wheat ・PH: Prime Hard, Australian, White Wheat ・WW: Western White, USA, White Wheat ・ASW: Australian Standard White, Australian, White wheat/wheat flour: Soft flour, manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”

The details of each treatment described in the "heat treatment method" column of each table are as follows.
- "Wet heat treatment": The wet heat treatment A was performed using an apparatus having the same configuration as the powder heating apparatus described in Japanese Patent No. 2784505 . More specifically, the wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is 90°C. Wet heat treatment was performed under the condition of maintaining for 5 seconds.
- "Dry heat treatment": The dry heat treatment A was performed using a device having the same configuration as the heat treatment stirrer described in JP-A-2004-9022. More specifically, wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, and the dry heat treatment is performed under the condition that the product temperature of the wheat bran is maintained at 120° C. for 25 minutes. rice field.

[Evaluation Test 1: Production and Evaluation of Tempura]
A batter was prepared by mixing 100 g of the batter mix to be evaluated with 150 cc of water. Shrimp with tails (approximately 20 g weight per head) was added to the prepared batter and entwined well. Salad oil was placed in an oil bath and heated to 170° C. Shrimp with batter was immersed in the salad oil and fried for 2 minutes to produce shrimp tempura. After removing the produced tempura from the oil bath, draining the oil, leaving it in an environment with an ambient temperature of 25 ° C. for 5 minutes, and having 10 special panelists eat it, flavor (oiliness), taste (acridity), texture. (Sakumi, Roughness) were evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. The numerical values in the "tempura evaluation" column of Tables 1 and 2 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control example for each example and comparative example in Table 1 is Control Example A1. Also in Table 2, the control of Example A7 is Control A2, the control of Example A8 is Control A3, the control of Example A9 is Control A4, the control of Example A5 is Control A1, and the control of Example A5 is Control A1. The control for Example A10 is Control A5 and the control for Example A11 is Control A6.

<Evaluation criteria for flavor (oiliness)>
5 points: Less oily than the control.
4 points: Slightly less oily than the control.
3 points: A feeling of oiliness equivalent to that of the control example.
2 points: Slightly more oily than the control.
1 point: More oily than the control.
<Evaluation criteria for taste (acridity)>
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.
<Evaluation criteria for texture (sakumi) (for tempura and corn dog)>
5 points: The batter is crispier and more brittle than the control example.
4 points: The batter is crispier and slightly brittle than the control example.
3 points: The batter has a crispy feeling equivalent to that of the control example.
2 points: The batter is slightly harder or stickier than the control, and lacks crispness.
1 point: The batter is too hard or more sticky than the control, and does not have a crispy feeling.
<Evaluation criteria for texture (roughness)>
5 points: Less rough than the control.
4 points: Roughness is slightly weaker than that of the control.
3 points: Rough feeling equivalent to that of the control example.
2 points: Roughness is slightly stronger than the control example.
1 point: Roughness is stronger than in the control example.

As shown in Tables 1 and 2, the example mixes contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), so compared to the control and comparative mixes, which do not satisfy this, tempura was excellent in flavor, taste and texture. In addition, it can be seen that wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran. In addition, it can be seen that ASW is particularly preferable among white wheat.

[Examples B1 to B10, Comparative Example B1, Control Examples B1 to B6: Production of fried batter mix]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 3 and 4 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. This fine bran fraction was used as the heat-treated wheat bran to be blended in the batter mix, and the ingredients listed in the "Mix" column of Tables 3 and 4 were mixed to produce the desired fried chicken batter mix.

[Evaluation Test 2: Production and evaluation of fried chicken]
A batter was prepared by mixing 100 g of the batter mix to be evaluated with 100 cc of water. Raw chicken thighs were cut into pieces of 25 g per piece, and the pieces were placed in the prepared batter and mixed well. Salad oil was placed in an oil bath and heated to 170° C., and the pieces of meat with the batter attached were immersed in the salad oil and fried for 4 minutes to produce fried chicken. The produced fried chicken is removed from the oil bath, drained, left in an environment with an atmospheric temperature of 25 ° C. for 5 minutes, and then eaten by 10 specialized panelists. In addition, the texture (sakumi) was evaluated according to the following evaluation criteria. The results are shown in Tables 3 and 4. The numerical values in the column of "fried chicken evaluation" in Tables 3 and 4 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control for each example and comparative example in Table 3 is control B1. Also in Table 4, the control example of Example B6 is Control Example B2, the control example of Example B7 is Control Example B3, the control example of Example B8 is Control Example B4, the control example of Example B5 is Control Example B1, and the The control for Example B9 is Control B5 and the control for Example B10 is Control B6.

<Evaluation criteria for texture (sakumi) (for fried chicken)>
5 points: There is overall preferable hardness that is crisper than that of the control sample.
4 points: There is crisp hardness compared to the control example.
3 points: There is crisp hardness equivalent to that of the control example.
2 points: less crispy hardness than the control, slightly soft and sticky, or too hard.
1 point: less crispy hardness than the control, soft and sticky, or very hard.

As shown in Tables 3 and 4, the example mixes contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), so compared to the control and comparative mixes, which do not satisfy this, from It was excellent in fried taste and texture. In addition, it can be seen that wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran. In addition, it can be seen that ASW is particularly preferable among white wheat.

[Examples C1 to C10, Comparative Example C1, Control Examples C1 to C6: Production of batter mix for corn dog]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 5 and 6 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. This fine bran fraction was used as heat-treated wheat bran to be blended in the batter mix, and each component described in the "Mix" column of Tables 5 and 6 was mixed to produce the desired corn dog batter mix.

[Evaluation Test 3: Production and evaluation of corn dog]
In a Hobart mixer, 750 g of water and 1 kg of the batter mix to be evaluated were charged, and stirred with a beater for 1 minute at low speed to prepare a batter. A sausage (length 10 cm in the longitudinal direction, weight 40 g) was skewered along the longitudinal axis, and the prepared batter was attached to the surface of the sausage so that the weight of the product was about 100 g. Next, the mixture was fried for 4 minutes with soybean refined oil heated to 170-180° C. to produce a corn dog. The produced corn dog was temporarily frozen, thawed naturally, and then re-fried with refined soybean oil for 4 minutes. The corn dogs immediately after being re-boiled were eaten by 10 expert panelists, and the flavor (greasyness), taste (acridity), and texture (crispy and roughness) were evaluated according to the above evaluation criteria. Tables 5 and 6 show the results. The numerical values in the column of "Evaluation of corn dog" in Tables 5 and 6 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control for each example and comparative example in Table 5 is control C1. Also in Table 6, the control of Example C6 is Control C2, the control of Example C7 is Control C3, the control of Example C8 is Control C4, the control of Example C5 is Control C1, and the control of Example C5 is Control C1. The control for Example C9 is Control C5 and the control for Example C10 is Control C6.

As shown in Tables 5 and 6, the example mixes contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), so compared to the control and comparative mixes, which do not satisfy this, American The dog was excellent in flavor, taste and texture. In addition, it can be seen that wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran. In addition, it can be seen that ASW is particularly preferable among white wheat.

According to the present invention, fried food with batter containing nutritious wheat bran while suppressing deterioration of taste and texture due to wheat bran, and having crispness and reduced oiliness is produced. can do.

Claims

A batter mix for fried foods containing heat-treated wheat bran derived from white wheat.
The batter mix for fried food according to claim 1, wherein the heat treatment is wet heat treatment.
The batter mix for fried food according to claim 1 or 2, wherein the white wheat is Australian Standard White.
The batter mix for fried food according to any one of claims 1 to 3, wherein the heat-treated wheat bran derived from white wheat has an average particle size of 200 μm or less.
The batter mix for fried food according to any one of claims 1 to 4, wherein the content of the heat-treated wheat bran derived from white wheat is 1 to 30% by mass.
A method for producing a fried batter mix containing heat-treated wheat bran derived from white wheat,
a step of collecting wheat bran from white wheat;
heat-treating the wheat bran to obtain heat-treated wheat bran;
A method for producing a batter mix for fried food, comprising a step of mixing the heat-treated wheat bran and other raw materials.
The heat treatment is a wet heat treatment in which the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds. A method for producing a batter mix for fried food according to claim 6.
A batter for fried food containing the batter mix for fried food according to any one of claims 1 to 5 and a liquid.
A batter is obtained by mixing the fried food batter mix and liquid according to any one of claims 1 to 5, and after attaching the batter to the ingredients, the ingredients are heated and cooked. A method for producing fried food with batter.