Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• the present invention relates to a blender mix for fried food that is used by attaching it to ingredients as it is in powder form.
• 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.
• the batter 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.
• wheat bran which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased.
• 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 powdering composition that is attached to ingredients prior to batter and contains wheat bran that has a specific particle size distribution and an ash content within a specific range. According to the powdering composition described in Patent Document 1, it is possible to produce fried food that is crispy, soft, light and has a good texture.
• Patent Document 2 describes a blender-type coating material containing a specific amount of dietary fiber material, and states that wheat fiber prepared from wheat bran is preferable as the dietary fiber material. According to the coating material described in Patent Document 2, when the coating material is sprinkled on the ingredients and then left in a container or stored frozen, the phenomenon (crying) that the coating material becomes sticky due to the outflow of moisture from the ingredients is eliminated. It is said that the fried food obtained using this product has freeze-thaw resistance and does not deteriorate in texture due to freezing and thawing.
• Patent Document 3 describes a mix for fried batter containing water-roasted wheat 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 3 can be used as a blender, and the fried food obtained using this is said to be crispy, have a good texture, have a dry feeling, and are not oily.
• Patent Document 4 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 4 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 4 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.
• An object of the present invention is to contain nutritious wheat bran, suppress the deterioration of the taste and texture caused by wheat bran, have crispness and reduce oiliness, and further deteriorate over time. To provide a technique capable of producing fried food with batter which is difficult to be cooked.
• the present invention is a blender mix for fried food containing heat-treated wheat bran derived from white wheat.
• the present invention also provides a method for producing a blender mix for frying containing heat-treated wheat bran derived from white wheat, comprising a step of collecting wheat bran from white wheat, and heat-treating the wheat bran to produce heat-treated wheat bran. and mixing the heat-treated wheat bran with other raw materials.
• the present invention is a method for producing battered fried food, comprising a step of applying the above-described fried food blender mix of the present invention to ingredients and then heating and cooking the ingredients.
• the blender mix for fried food of the present invention contains wheat bran.
• wheat bran By including nutritious wheat bran in the fried food blender mix, it can be expected to enhance the nutrition of the fried food with batter, and the fried food with batter is given a wheat-like scent, so that the flavor of the battered fried food, The taste and texture can be improved.
• wheat refers to the fruits of plants belonging to the genus Triticum of the Poaceae family.
• the wheat kernel wheat grain
• the outer coat outer coat and seed coat
• the germ germ
• 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 material for blender mixes because it reduces the unpleasant grain odor and acridity peculiar to wheat bran compared to 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 to which the heat-treated wheat bran used in the present invention is subjected is not particularly limited as long as it is a treatment capable of increasing the product temperature of the untreated wheat bran 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 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 an 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 using a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment.
• the process of drying wheat bran with water, etc. by blowing hot air on it does not give enough 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
• 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.
• 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.
• the coating of fried food with coating Increased crunchiness and reduced oiliness.
• 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).
• 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 moist 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.
• the ASW-derived component mainly used is the endosperm fraction (wheat flour), and the bran fraction is hardly used.
• 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 ⁇ m or less, more preferably 150 ⁇ m or less. More preferably, it is 120 ⁇ m or less.
• the average particle size of the heat-treated wheat bran derived from white wheat is within such a range, so that the fried batter with less roughness is more easily produced efficiently. Become.
• 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 blender mix of the present invention may be appropriately adjusted according to the type of battered fried food produced using the blender mix, and is not particularly limited, but generally is preferably 5 to 50% by weight, more preferably 20 to 40% by weight, based on the total weight of the blender 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 blender mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat.
• flours refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches.
• starch used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
• 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 flour including heat-treated wheat bran derived from white wheat in the blender mix of the present invention may be appropriately adjusted according to the type of fried food with batter to be produced using the blender mix, especially Although not limited, it is generally preferably 60 to 100% by weight, more preferably 65 to 100% by weight, based on the total weight of the blender mix.
• the blender mix of the present invention may optionally contain other ingredients in addition to flour.
• ingredients that can be usually blended in this type of blender mix for fried food can be used without particular limitation.
• food, powdered miso, amino acids and other seasonings, spices, flavors, nutrients such as vitamins, coloring agents, powdered oils and fats, and the type of battered fried food to be produced e.g., Chinese style, Japanese style, Western style, etc.
• One of these can be used alone or in combination of two or more, depending on the requirements.
• the content of these other components is preferably about 30% by mass or less with respect to the total mass of the blender mix of the present invention.
• the blender mix of the present invention is a powder under normal temperature and normal pressure, and a typical method of use is to attach the powder directly to the ingredients.
• the method of using the blender mix of the present invention is not limited to this, and for example, a method of depositing a liquid on the surface of the ingredients and then depositing the blender mix on the surface may be used.
• a method of adhering the blender mix to the surface of the ingredients and then spraying the surface with a liquid such as a sprayer to sufficiently wet the ingredients may be used. Water, batter, and the like can be used as the liquid to be adhered to the surface of the ingredients.
• the blender mix of the present invention can be applied to the production of various battered fried foods such as fried chicken, fried tatsuta, deep fry and fritters.
• 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.
• livestock meat such as chicken, pork, beef, sheep, and goat
• processed products thereof, and various other products can be used.
• the ingredients Prior to adhering the blender mix of the present invention to the ingredients, if necessary, the ingredients may be seasoned, and dusting flour, beaten eggs, batter mix, etc. may be adhered.
• a preferred example of the composition of the blender mix of the present invention is the following mix composition A.
• Mix composition A is particularly suitable for fried chicken and fried chicken.
• (Mix composition A) ⁇ Heat-treated wheat bran derived from white wheat: preferably 5 to 50% by mass, more preferably 20 to 40% by mass ⁇ Wheat flour: preferably 20 to 95% by mass, more preferably 20 to 85% by mass - Starch: preferably 20 to 95% by mass, more preferably 20 to 85% by mass
• the method for producing a blender 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.
• 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. .
• 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 blender mix of the present invention includes a step (heat treatment step) of heat-treating harvested wheat bran derived from white wheat to obtain heat-treated wheat bran.
• 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.
• 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.
• dry heat treatment A 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”).
• 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 and containing an object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder.
• a stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft is provided so as to transfer the mixture toward a discharge port arranged at the other end of the container.
• the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C.
• the treatment time time for which such product temperature is maintained
• 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 includes 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 blender mix of the present invention may include 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. good.
• 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 blender mix of the present invention has 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.
• cereal flours other than heat-treated wheat bran such as wheat flour and starch
• ingredients other than cereal flours such as seasonings, if necessary, to obtain the desired blender mix.
• the blender mix thus obtained is a dry powder, and the moisture content is usually about 15% by mass or less.
• the present invention includes a method for producing battered fried food using the aforementioned blender mix of the present invention.
• the differences from the aforementioned blender mix of the present invention will be mainly described.
• the description of the above-mentioned blender mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the battered fried food of the present invention.
• the method for producing battered fried food of the present invention has a step of applying the aforementioned blender mix of the present invention to ingredients and then heating and cooking the ingredients.
• frying is generally used, but other cooking methods such as baking can also be used.
• Examples A1 to A11, Comparative Example A1, Control Examples A1 to A6 Production of fried chicken 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 1 and 2 (heat treatment step).
• 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 ⁇ m.
• the fine bran fraction of was collected.
• Example A6 it was classified using a sieve with an opening of 212 ⁇ m, and a fine bran fraction having a particle size of less than 212 ⁇ m that passed through the sieve was fractionated.
• This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 are mixed to produce the desired fried chicken blender mix. did.
• 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.
• Tables 1 and 2 The results are shown in Tables 1 and 2.
• the numerical values in the column of "fried chicken evaluation" in 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 Texture (Sakumi)> 5 points: A crispy and light texture is stronger than that of the control example. 4 points: There is a crispy and light texture than the control example. 3 points: There is a crispy texture equivalent to that of the control example. 2 points: The crispy texture is weaker than that of the control, and the product is slightly hard or slightly sticky. 1 point: Less crispy texture than the control, too hard or too sticky. ⁇ 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.
• 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 flavor, taste and texture.
• wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran.
• ASW is particularly preferable among white wheat.
• Examples B1 to B10, Comparative Example B1, Control Examples B1 to B6 Production of fried chicken blender 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).
• 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 ⁇ m.
• the fine bran fraction of was collected. This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 3 and 4 are mixed to produce the desired blender mix for fried chicken. did.
• Example B6 is Control B2
• the control of Example B7 is Control B3
• the control of Example B8 is Control B4
• the control of Example B5 is Control B1
• the The control for Example B9 is Control B5 and the control for Example B10 is Control B6.
• 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, the fried The flavor, taste and texture of chicken were excellent.
• wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran.
• ASW is particularly preferable among white wheat.
• the fried chicken evaluated here was 4 hours after production, each example was highly evaluated, so according to the mix of the example, fried food with batter that is difficult to deteriorate over time can be obtained. I understand.
• the present invention while containing nutritious wheat bran, the deterioration of the taste and texture due to wheat bran is suppressed, and there is crispiness and oiliness is reduced, and further deterioration over time It is possible to produce fried food with batter that is difficult to wash.

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• 2022
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