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
  • A23L13/00—Meat products; Meat meal; 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
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • 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 batter mix that is used together with bread crumbs when producing breaded fried foods.
• 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.
• Breaded fried foods such as pork cutlets, croquettes, and fried shrimp are deep-fried foods that are made by applying batter and bread crumbs to the ingredients in order, and then frying them with oil. It is different from tempura, fried chicken, etc., which are fried foods used. Batter for deep-fried food that does not use bread crumbs must satisfy the quality required for batter of fried food (crispy texture, etc.) because the batter layer itself formed by frying the batter is the main part of the batter for fried food. On the other hand, the batter for fried foods with bread crumbs basically does not need texture itself, and its main role is to improve the binding property between bread crumbs and ingredients.
• 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 batter-type coating material that can be used for fried foods with bread crumbs, which is made of granules of finely ground dietary fiber material, and the dietary fiber material is prepared from wheat bran. Wheat fiber is stated to be preferred. 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 discloses a coating composition for fried foods containing a water-insoluble polysaccharide such as wheat fiber and a water-soluble polysaccharide such as guar gum in a specific ratio. is described, and in the examples it is used as a batter mix for pork cutlets.
• 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 batter, and the fried food obtained using this is said to have good crispness, good texture, dry feeling and 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.
• the present inventors found that if wheat bran is included in the batter mix for the purpose of enhancing nutrition or imparting wheat flavor, it is possible that wheat bran is not included.
• the breadcrumb fried food tended to have a lower resistance to deterioration over time, such as the fact that moisture easily migrated from the ingredients to the batter in the breadcrumb fried food, and the crunchiness of the batter was lost over time.
• 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 breaded fried food which is difficult to be cooked.
• the present invention provides a batter mix used as a raw material for the batter in a breaded fried food obtained by cooking ingredients with batter and bread crumbs attached thereto, and containing heat-treated wheat bran derived from white wheat. It is a batter mix for fried food with bread crumbs.
• the present invention provides a breaded fried food prepared by heating and cooking an ingredient to which batter and bread crumbs are attached, which is used as a raw material for the batter and contains heat-treated wheat bran derived from white wheat.
• a method for producing a batter mix for fried foods comprising the steps of collecting wheat bran from white wheat, heat-treating the wheat bran to obtain heat-treated wheat bran, and mixing the heat-treated wheat bran with other raw materials.
• a method for producing a batter mix for fried food with bread crumbs comprising the steps of:
• the present invention also provides a batter for fried food with bread crumbs, comprising the batter mix for fried food with bread crumbs of the present invention and a liquid. Further, the present invention includes a step of mixing the batter mix for breaded fried food of the present invention with a liquid to obtain a batter, sequentially attaching the batter and bread crumbs to the ingredients, and then heating and cooking the ingredients. A method for producing breaded fried food.
• the batter mix for breaded fried foods of the present invention contains wheat bran.
• wheat bran By adding nutritious wheat bran to the batter mix for fried food with breadcrumbs, it is expected that the fried food with breadcrumbs will be nutritious, and the fried food with breadcrumbs will be given a wheat-like aroma.
• the flavor, taste and texture of the fried food 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 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.
• 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
• 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 described later, compared to dry-heat-treated wheat bran, wet-heat treated wheat bran reduces the harshness peculiar to wheat bran when used for fried food with batter, and the crispness of fried food with batter is reduced. can be increased and oiliness can 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 substantially contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed.
• 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. It is difficult to imagine from the technical common sense in this field that by using the bran fraction of ASW, which is conventionally used for noodles, in the batter mix for fried food with breadcrumbs, the resistance to deterioration over time of fried food with breadcrumbs can be improved. It can be said that it is a thing.
• the average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but is preferably 200 ⁇ m or less, more preferably 150 ⁇ m or less, from the viewpoint of further improving the texture (crispy) and appearance of the batter of the breaded fried food. and more preferably 120 ⁇ m or less.
• 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 breaded fried food produced using the batter mix, and is not particularly limited, but generally is preferably 1 to 15% by weight, more preferably 3 to 10% 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 will be too strong, and the disadvantages of wheat bran such as deterioration resistance over time and acridity will be eliminated. may become difficult to do.
• the batter 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 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 breaded fried food produced using the batter mix, and is particularly limited. However, it is generally 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 preferably contains starch from the viewpoints of improving binding properties between bread crumbs and ingredients, improving aging resistance, and the like.
• Modified starch is preferable as the starch, and specific examples of the modified starch include phosphate-crosslinked starch, oxidized starch, acetylated starch, and starches obtained by subjecting these starches to fat processing treatment.
• the content of starch in the batter mix of the present invention is preferably 5 to 90% by mass, more preferably 10 to 80% by mass, based on the total mass of the batter mix.
• the batter mix of the present invention may optionally contain other ingredients in addition to cereal flour.
• ingredients that can usually be added to this type of breadcrumb fried food batter mix can be used without particular limitation.
• protein materials such as soybean protein, wheat gluten, egg powder, and skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; yam flour, dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, dextrin, etc.
• the content of these other components is preferably about 30% 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 when used, it is mixed with a liquid to form a so-called liquid or paste batter, which is then attached to the surface of the ingredients.
• a liquid or paste batter By attaching bread crumbs to the batter-attached ingredients and performing heat cooking such as frying in oil, breaded fried foods can be produced.
• the batter mix of the present invention can be applied to the production of various fried foods with breadcrumbs, such as pork cutlets, croquettes, minced meat cutlets, fried shrimp, fried fish, and fried oysters.
• Ingredients for breaded fried food are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep and goat; seafood such as squid, octopus, shrimp, horse mackerel, salmon, mackerel and flatfish; soybeans, rice , carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root vegetables, and processed products thereof.
• the ingredients may be seasoned, dusting flour, beaten eggs, etc. may be applied.
• a preferred example of the composition of the batter mix of the present invention is the following mix composition A.
• the mix composition A is particularly suitable for breaded fried meat products.
• (Mix composition A) ⁇ Heat-treated wheat bran derived from white wheat: preferably 1 to 15% by mass, more preferably 3 to 10% by mass ⁇ Wheat flour (flour other than wheat bran): preferably 10 to 80% by mass, more preferably 15 to 70% by mass - Starch: preferably 10 to 80% by mass, more preferably 15 to 70% by mass
• 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.
• 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 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.
• 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 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.
• 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 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 breaded fried foods, comprising the aforementioned batter mix of the present invention and a liquid.
• the batter of the present invention the points different from the aforementioned batter mix of the present invention will be mainly described.
• the liquid contained in the batter of the present invention is generally water, but its type is not particularly limited.
• an aqueous liquid containing oil and / or seasoning, milk, soup stock, broth, etc. can.
• the mixing ratio of the batter mix of the present invention and the liquid may be appropriately adjusted according to the type of breaded fried food 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 batter mix.
• the present invention includes a method for producing a breaded fried food using the batter mix of the present invention.
• the method for producing the breaded fried food of the present invention mainly the points different from the above-described batter mix of the present invention will be explained.
• the above description of the batter mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the breaded fried food of the present invention.
• the batter mix of the present invention and the liquid are mixed to obtain the batter, and the batter and bread crumbs are sequentially attached to the ingredients, and then the ingredients are cooked.
• 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.
• 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.
• the bread crumbs those that can be used as bread crumbs in this type of breaded fried food can be used without particular limitation.
• Bread crumbs typically refer to bread crumbs that are prepared and baked, then pulverized, and the particles are aligned with a sieve or the like. Any commonly used bread crumbs may be used.
• 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. As for 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 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 1 and 2 were mixed to produce the intended pork cutlet batter mix.
• 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.
• a batter was prepared by mixing 100 g of the batter mix to be evaluated with 250 cc of water. 85 g of pork shoulder loin as an ingredient was dusted with an appropriate amount of dusting powder, coated with the prepared batter, and then coated with raw bread crumbs. Salad oil was placed in an oil bath and heated to 160° C., and the meat with raw bread crumbs was immersed in the salad oil and fried for 7 minutes to produce a pork cutlet. The produced pork cutlet is removed from the oil bath and oil is drained, and for each type of pork cutlet, two types are left in an environment at an atmospheric temperature of 25 ° C. for 5 minutes (immediately after production) and left in the same environment for 4 hours. prepared.
• the pork cutlets prepared in this way were eaten by 10 expert panelists, and the flavor (greasyness), taste (acridity), and texture (crispy) were evaluated according to the following evaluation criteria.
• the results are shown in Tables 1 and 2.
• the numerical values in the "pork cutlet evaluation" column 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.
• the control example of Reference Example A1 is Control Example A2
• the control example of Example A7 is Control Example A3
• the control example of Example A8 is Control Example A4
• the control example of Example A5 is Control Example A1
• the control example of Example A5 is Control Example A1.
• the control for Example A9 is Control A5, the control for Example A10 is Control A6, and the control for Reference Example A2 is Control A7.
• the mixes of the examples contain heat-treated wheat bran derived from white wheat (PH, WW or ASW), so compared to the mixes of the control and comparative examples that do not satisfy this, the pork cutlet was excellent in 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.
• Table 2 not only the pork cutlet immediately after production, but also the pork cutlet 4 hours after production tended to be highly evaluated in terms of flavor, taste and texture, so the mix of the example deteriorated over time. It can be seen that a fried food with bread crumbs that is difficult to bake can be obtained.
• 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 a fried food with breadcrumbs that is difficult to dry.

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• 2022
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