WO2022208816A1

WO2022208816A1 - Method for producing coated fried food product

Info

Publication number: WO2022208816A1
Application number: PCT/JP2021/014057
Authority: WO
Inventors: 雅人大村; 周平山崎; 亨重松
Original assignee: 株式会社日清製粉ウェルナ
Priority date: 2021-03-31
Filing date: 2021-03-31
Publication date: 2022-10-06
Also published as: CN113631049A; JP6960563B1; JPWO2022208816A1; CN113631049B

Abstract

This method for producing a coated fried food product comprises: sequentially attaching (i) an oil/fat, (ii) a first breader, (iii) a batter, and (iv) a second breader to a filling; and frying the filling in oil. The first breader contains at least one selected from the group consisting of grain flour having a degree of gelatinization of 2-12% and gelatinized starch in an amount of 30% by mass or more, and has a protein content of 1.5-40% by mass. The second breader contains 5-50% by mass of a fraction that does not pass through a sieve having an opening of 2.4 mm.

Description

Method for producing battered food

The present invention relates to a method for producing battered food.

A battered food is a food obtained by attaching powdery, granular, or liquid batter to the surface of the ingredients and frying them. Coating materials for fried foods are generally prepared by blending various ingredients with grain flour or starch as the main raw material. A powdery or granular coating material is also called a blender, and a liquid coating material is also called a batter liquid (or batter). Examples of battered foods include tempura and fritters produced using a batter, fried foods with breadcrumbs covered with breadcrumbs, and fried chicken produced using a batter or a blender alone or in combination. By using coating materials with various formulations, it is possible to impart a desired texture and flavor to the fried food.

Because it takes time and effort to cook fried foods, people tend to avoid cooking them at home. Therefore, in recent years, deep-fried battered food products that have already been fried have been widely sold. On the other hand, as time passes after the food is cooked, the moisture content of the ingredients migrates to the batter, reducing the crunchiness of the batter and increasing the stickiness and hardness of the batter, resulting in a decrease in texture. Such deterioration in texture is particularly noticeable in battered foods that have been reheated using cooking utensils such as microwave ovens.

A technique has been proposed to add oils and fats to the batter so that the moisture content of the batter-fried food ingredients does not migrate to the batter. Patent Document 1 describes a method for producing microwaveable fries in which edible oil, pregelatinized wheat flour, batter liquid, and bread crumbs partially containing rice flour are adhered to the ingredients in order, and then frozen after frying. It is In Patent Document 2, the ingredients are coated with edible oil, and a dusting powder with a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass, which is mainly composed of non-gelatinized grain flour, is attached. A fried food is described, which is characterized by being fried with a coating material attached after drying. In Patent Document 3, a layer formed of an oil agent containing an emulsion and / or an edible water-retaining substance, a first blender layer, an emulsion layer, and a second blender layer are sequentially formed on the outside of the ingredients, and the oil Frozen fries for microwave cooking prepared by freezing are described. Patent Document 4 describes a fried food having a batter consisting of a first batter layer covering the surface of ingredients, a blender layer, a fat-containing second batter layer, and a bread crumb layer.

JP-A-8-154596 JP 2007-143513 A JP-A-7-255402 Japanese Patent Application Laid-Open No. 2007-006770

While the batter containing oils and fats prevents the moisture from moving into the batter, it sometimes has a so-called gummy texture that sticks to your teeth. To provide a batter-fried food having a crispy batter and a good batter-free texture without a gummy feeling even after a long time has passed since being fried.

The present inventors attach fats and oils to the surface of the ingredients, then attach a first blender with a specific composition, then a batter liquid, and a second blender with a specific particle size, and fry. It was found that the batter-fried food has a good batter texture even after a long period of time has passed since cooking.

The present invention provides the following.
[1] A method for producing a battered food,
(i) oil, (ii) first blender, (iii) batter liquid, and (iv) second blender are sequentially applied to the ingredients, and then fried,
The first blender contains 30% by mass or more of one or more selected from the group consisting of cereal flour and starch having a degree of alpha conversion of 2 to 12%, and has a protein content of 1.5 to 40% by mass. can be,
The second blender contains 5 to 50% by mass of a fraction that does not pass through a sieve with an opening of 2.4 mm.
Method.
[2] The method according to [1], wherein the first blender contains 45% by mass or more of one or more selected from the group consisting of flour and starch.
[3] The method according to [1] or [2], wherein the first blender further contains 3 to 40% by mass of sugars.
[4] The method according to any one of [1] to [3], wherein the first blender further contains 0.1 to 45% by mass of proteins.
[5] The method according to any one of [1] to [4], wherein the batter liquid contains 70% by mass or more of one or more selected from the group consisting of grain flour and starch in the raw material flour.
[6] From the group consisting of, in the raw material flour, the batter liquid comprising phosphoric acid-crosslinked starch having a maximum RVA viscosity of 50 cp or less, oxidized starch having a maximum RVA viscosity of 100 cp or less, and acid-treated starch having a maximum RVA viscosity of 100 cp or less. The method according to [5], wherein the selected one or more are contained in an amount of 15% by mass or more.
[7] The method according to any one of [1] to [6], wherein the second blender contains 40% by mass or more of one or more selected from the group consisting of flour and starch.
[8] The total amount of the (i) oil, (ii) the first blender, (iii) batter liquid, and (iv) the second blender on the ingredients is 20 mass parts per 100 parts by mass of the ingredients The method according to any one of [1] to [7], which is at least 1 part.

The batter-fried food produced according to the present invention has a crunchy batter and does not feel gummy even after a long time has passed since the batter has been fried, and has a good batter texture.

The method for producing a battered food according to the present invention (hereinafter also referred to as the method of the present invention) includes ingredients such as (i) oils and fats, (ii) a first blender, (iii) a batter liquid, and (iv) a second of blades in sequence and then frying.

In the method of the present invention, the ingredients of the battered food are not particularly limited. mentioned. The deep-fried battered food produced by the method of the present invention is preferably fried with breadcrumbs, fried chicken, and deep-fried Tatsuta.

In the method of the present invention, when a liquid (e.g., fat, batter liquid, etc.) is attached to the ingredients (including coated ingredients depending on the process of the present invention), the liquid adheres to the ingredients , known means such as immersing the ingredients in a liquid, spraying the liquid on the ingredients, or applying the liquid to the ingredients using a brush or the like.

In the method of the present invention, when attaching a blender (e.g., first blender, second blender, etc.) to ingredients (including dressed ingredients, depending on the process of the present invention), to the ingredients The adhesion of the granules is performed by known means, for example, sprinkling the blender from above the ingredients, rubbing the blender against the ingredients, putting the blender and ingredients into the bag, closing the bag and shaking It can be done by laying a relatively wide container such as a plate with a blender, rolling the ingredients on the blender, pressing the ingredients from above, and the like.

In the method of the present invention, first, the ingredients are coated with oil (step (1)). The type of oil to be adhered to the ingredients may be any edible oil, and is not particularly limited. Examples of the fats and oils include salad oil, olive oil, sesame oil, soybean oil, rapeseed oil, rice oil, corn oil, peanut oil, safflower oil, sunflower oil, coconut oil, palm oil, cocoa oil, avocado oil, medium-chain fatty acids. Examples include oils, shortenings, and emulsified oils and fats obtained by emulsifying these. Any one of these oils and fats may be used alone, or any two or more thereof may be used in combination.

The oil should be directly attached to the ingredients. Alternatively, the ingredients may be seasoned in advance before the oil is applied. The amount of the oil or fat adhered to the ingredients is preferably 1 to 20 parts by mass, more preferably 2 to 15 parts by mass, per 100 parts by mass of the ingredients.

In the method of the present invention, next, a first blender is attached to the ingredients to which the oil has been attached (step (2)). The first blender contains one or more selected from the group consisting of flour and starch having a specific degree of pregelatinization (hereinafter also referred to as pregelatinized flour and pregelatinized starch, respectively). The degree of alpha conversion of the alpha cereal flour and alpha starch may be 2 to 12%, preferably 3 to 10%. By pregelatinizing flour or starch by wet heat treatment or the like, pregelatinized flour or pregelatinized starch having the above degree of pregelatinization can be prepared. Alternatively, commercially available pregelatinized flour or pregelatinized starch can be used. Alternatively, grain flour may be gelatinized during the milling process from grain, and starch may be gelatinized during the extraction process from raw materials. can be selected and used as the pregelatinized flour and pregelatinized starch for the first blender.

In the pregelatinized flour, the flour may be any edible flour, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and bean flour. Any one of these grain flours may be used alone, or any two or more thereof may be used in combination. In the pregelatinized starch, any starch can be used as long as it is edible, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and modified starches thereof. Any one of these starches may be used alone, or any two or more thereof may be used in combination.
The total content of the pregelatinized flour and the pregelatinized starch in the first blender is preferably 30% by mass or more, more preferably 40 to 100% by mass.

As used herein, the degree of alpha conversion of flour or starch can be determined by the β-amylase/amyloglucosidase method. An example of the procedure for measuring the degree of alpha conversion by the β-amylase/amyloglucosidase method is described below.

[Method for measuring degree of alpha]
(A) Reagents The reagents used are as follows.
1) 0.8 M acetic acid-Na acetate buffer 2) 10 N sodium hydroxide solution 3) 2 N acetic acid solution 4) Enzyme solution: β-amylase (eg Nagase ChemteX, #1500S) 0.017 g and amyloglucosidase (eg Sigma Aldrich , 10115-1G-F) was dissolved in the 0.8M acetic acid-Na acetate buffer of the above 1) to make 200 mL.
5) Inactivated enzyme solution: Prepared by boiling the enzyme solution of 4) above for 10 minutes.
6) Somogyi's reagent and Nelson's reagent (reagents for measuring the amount of reducing sugars)
(B) Measurement method 1) Grain flour or starch to be a sample is pulverized with a homogenizer to a pass of 100 meshes or less. 0.08-0.10 g of this pulverized powder is taken in a glass homogenizer.
2) Add 8.0 mL of desalted water to the above 1) and disperse by moving the glass homogenizer up and down 10 to 20 times.
3) Place 2 mL of the above dispersion in 2) into two 25-mL graduated test tubes, and fill one tube with 0.8 M acetic acid-Na acetate buffer to a constant volume to serve as a test section.
4) Add 0.2 mL of 10N sodium hydroxide solution to the other tube and react at 50° C. for 3 to 5 minutes for complete gelatinization. After that, 1.0 mL of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8M acetic acid-Na acetate buffer to form a gelatinized section.
5) Take 0.4 mL of each of the test solutions prepared in 3) and 4) above for the test plot and the gelatinized plot, add 0.1 mL of the enzyme solution to each, and allow the enzyme to react at 40°C for 30 minutes. At the same time, a blank was prepared by adding 0.1 mL of inactivated enzyme instead of the enzyme solution. The enzymatic reaction is carried out while occasionally stirring the reaction mixture.
6) Add 0.5 mL of Somogyi's reagent to 0.5 mL of the above reaction solution, and boil in a boiling bath for 15 minutes. After boiling, the mixture is cooled in running water for 5 minutes, then 1.0 mL of Nelson's reagent is added, stirred, and allowed to stand for 15 minutes.
7) After that, 8.00 mL of demineralized water is added and stirred, and the absorbance at 500 nm is measured.
(C) Calculation of degree of alpha The degree of alpha is calculated by the following formula.
Degree of gelatinization (%) = (decomposition rate of test solution/decomposition rate of completely gelatinized test solution) x 100
= {(A-a)/(A'-a')} x 100
A = absorbance of test plot A' = absorbance of gelatinized plot a = absorbance of blank of test plot a' = absorbance of blank of gelatinized plot

The protein content of the first blender should be 1.5-40% by mass, preferably 3-33% by mass, more preferably 5-28% by mass. Grain flour usually contains several to several tens of percent of protein, while starch contains almost no protein. The protein content of the first blender can be adjusted to the above range by appropriately mixing flour and starch or by blending proteins in the first blender. Examples of proteins include wheat protein (gluten), soybean protein, pea protein, egg white powder and the like. When proteins are added to the first blender, the content is preferably in the range of 0.1 to 45% by mass, more preferably 1 to 36% by mass. The protein content in the first blender can be adjusted to achieve the preferred protein content of the first blender described above. In the present specification, the protein content of flour or blender can be measured according to a conventional method by the Kjeldahl method.

The first blender may further contain raw materials other than the above-mentioned pregelatinized flour or pregelatinized starch as long as they do not inhibit the effects of the present invention. Other raw materials include, in addition to the above-mentioned proteins, sugars, grain flours other than the above-mentioned pregelatinized flour, starches other than the above-mentioned pregelatinized starch (including unprocessed starch and processed starch), and swelling agents. , thickeners, coloring agents, spices, seasonings, oils and fats, emulsifiers, silicon dioxide, etc., and these can be used singly or in combination of two or more. For example, the first blender can contain flour other than the above pregelatinized flour and/or other starches than the above pregelatinized flour as long as the protein content described above can be achieved. The total content of the other flour and other starch in the first blender is preferably 65% by mass or less, more preferably 50% by mass or less. The total content of cereal flour and starch in the first blender (the total content of the above-mentioned pregelatinized flour and other cereal flour and the above-mentioned pregelatinized starch and other starch) is preferably 45% by mass or more, and more Preferably, it is 55% by mass or more.

The first blender preferably contains sugars. The content of sugars in the first blender is preferably 3-40% by mass, more preferably 5-30% by mass. When the first blender contains sugars in the above amount, the texture of the battered food becomes better. Examples of sugars include monosaccharides such as glucose, fructose and trehalose; disaccharides such as sucrose, lactose and maltose; Or it can be used in combination of two or more.

The particle size of the first blender is preferably less than 300 µm in D90, more preferably less than 200 µm in D90. As used herein, "D90" refers to the cumulative 90% value of the particle size distribution calculated by a dry laser diffraction/scattering method. D90 can be measured according to a conventional method using a commercially available laser diffraction particle size distribution analyzer (eg, Microtrac MT3000II manufactured by Nikkiso Co., Ltd.).

The first blender is attached to the ingredients to which the oil was attached in step (1). The amount of the first blender attached to the ingredients is preferably 1 to 20 parts by mass, more preferably 2 to 10 parts by mass per 100 parts by mass of the ingredients (not including the mass of fat in step (1)). be.

In the method of the present invention, batter liquid is then applied to the ingredients to which the oil and fat and the first blender have been applied (step (3)). The type and composition of the batter liquid are not particularly limited, and those conventionally used in the production of battered foods can be used. For example, the batter liquid is prepared from raw material flour containing grain flour and/or starch as the main ingredient. Examples of the grain flour include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, bean flour and the like. Examples of the starch include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and modified starches thereof. These grain flours and starches can be used either singly or in combination of two or more. If necessary, the batter liquid contains one selected from commonly used auxiliary materials such as proteins, emulsifiers, sugars, swelling agents, thickeners, coloring agents, spices, seasonings, oils and fats, etc. Two or more types may be included.

The total content of flour and starch in the raw material flour of the batter is preferably 70% by mass or more, more preferably 75% by mass or more. Preferably, the raw material flour is phosphoric acid-crosslinked starch having a maximum viscosity (RVA maximum viscosity) of 50 cp or less by Rapid Visco Analyzer (RVA), oxidized starch having a maximum RVA viscosity of 100 cp or less, and acid-treated with a maximum RVA viscosity of 100 cp or less. One or more selected from the group consisting of starch is contained in an amount of 15% by mass or more, more preferably 20 to 80% by mass, still more preferably 20 to 50% by mass. Preferably, the raw flour does not contain phosphate-crosslinked starch with a maximum RVA viscosity greater than 50 cp, oxidized starch with a maximum RVA viscosity greater than 100 cp, and acid-treated starch with a maximum RVA viscosity greater than 100 cp. More preferably, the raw material flour does not contain starch other than phosphate-crosslinked starch with a maximum RVA viscosity of 50 cp or less, oxidized starch with a maximum RVA viscosity of 100 cp or less, and acid-treated starch with a maximum RVA viscosity of 100 cp or less. An example of a procedure for measuring the RVA maximum viscosity of starch is described below.

[RVA Maximum Viscosity Measurement Method]
Rapid Visco Analyzer (RVA) (for example, Series-4 RVA-4 of Newport Scientific Co.) is attached to an aluminum can (container for measuring object), 2 g of starch to be measured in terms of dry mass and distilled After adding 25 mL of water, put the paddle (stirring element) attached to the apparatus, and set the aluminum can on the tower of the apparatus. While rotating the paddle at a rotation speed of 160 rpm/min, the content (starch suspension) of the aluminum can is heated and its viscosity is measured. As for the heating conditions, the starch suspension was first held at a product temperature of 50 ° C. for 1 minute, then raised to a product temperature of 95 ° C. over 7 minutes and 30 seconds, held at the same temperature for 5 minutes, and then held for 7 minutes and 30 seconds. After cooling to a product temperature of 50° C., it is held at the same temperature for 2 minutes. The maximum viscosity of the starch suspension measured during this heating period is taken as the maximum RVA viscosity of the target starch.

The batter liquid used in step (3) can be prepared by adding a liquid component to the above raw material powder and mixing to form a liquid. Liquid ingredients that have been conventionally used in the production of battered foods can be used. For example, water, milk, egg liquid, soup stock, seasoning liquid, carbonated water, etc. can be added as necessary. The amount of the liquid component is preferably 100 to 500 parts by mass, more preferably 130 to 300 parts by mass with respect to 100 parts by mass of the raw material powder.

The batter liquid used in step (3) is applied to the ingredients to which the oils and fats and the first blender are applied. More specifically, the batter liquid is adhered to the ingredients to which fats and oils are adhered in step (1) and then the first blender is adhered in step (2). The amount of the batter liquid attached to the ingredients is preferably 3 to 50 parts by mass per 100 parts by mass of the ingredients (not including the mass of the fat in step (1) and the first blender in step (2)). It is preferably 7 to 40 parts by mass.

Furthermore, in the method of the present invention, a second blender is attached to the ingredients to which the oil, the first blender and the batter liquid are attached (step (4)). The second blender contains flour and/or starch in an amount of preferably 40% by mass or more, more preferably 50% by mass or more, in total of flour and starch. Preferably, the second blender contains 20% by weight or more, more preferably 30% by weight or more of flour. The grain flour may be any edible flour, and examples thereof include wheat flour, corn flour, rye flour, barley flour, rice flour, sorghum flour, and bean flour. The starch may also be edible, and examples thereof include potato starch, wheat starch, corn starch, tapioca starch, rice starch, bean starch, and modified starches thereof. Alternatively, a granulated product obtained by granulating one or more selected from the flour or starch described above can be used as the flour or starch. Any one of these grain flours and starches may be used alone, or any two or more thereof may be used in combination. If desired, the second blender may further contain ingredients other than the flour or starch described above. Other raw materials include saccharides, proteins, swelling agents, thickeners, coloring agents, spices, seasonings, oils and fats, emulsifiers, and the like, and these can be used singly or in combination of two or more.

The second blender preferably contains 5 to 50% by mass, more preferably 8 to 40% by mass, still more preferably 10 to 35% by mass of the fraction that does not pass through a sieve with a mesh size of 2.4 mm. More preferably, the second blender has a fraction that does not pass through a sieve with an opening of 3 mm and passes through a sieve with an opening of 15 mm, preferably 5 to 50% by mass, more preferably 8 to 40% by mass. , more preferably 10 to 35% by mass. A fraction having such a particle size can be prepared by sieving through a sieve having openings of the above sizes.
For example, the grain flour, starch, and other raw materials used as raw materials for the second blender are combined in a predetermined composition ratio, mixed well, and then sieved with a sieve having a predetermined opening, and the fraction remaining on the sieve and the sieve A second blender can be prepared by mixing the fraction that has passed through in a predetermined ratio.
Alternatively, the second blender can be prepared by mixing flour, starch, and other raw materials, each of which has been sieved in advance and adjusted to a predetermined particle size, in a predetermined composition ratio.
Alternatively, the second blender can be prepared by mixing flour, starch, or other raw materials that have been granulated and adjusted to a predetermined particle size in a predetermined composition ratio.
Alternatively, the grain flour, starch, and other raw materials that are the raw materials of the second blender are combined in a predetermined composition ratio, mixed well, and then granulated to adjust the particle size to a predetermined size, thereby preparing the second blender. can do.

Granulation of the raw materials for the second blender can be carried out by a conventional method. For example, a gel-like or sol-like suspension is prepared by mixing water and, if necessary, a binder with raw materials of the second blender, such as grain flour, starch, other raw materials, or a mixture thereof. The suspension is optionally heated, then dried and pulverized, and the pulverized product is classified to produce the second blender or raw material thereof with a desired particle size.
Alternatively, a mixture of raw materials for the second blender, such as grain flour, starch, and other raw materials, is mixed with water and, if necessary, a binder to prepare a gel-like or sol-like dough. After one or two or more treatments selected from puffing, heating, drying and pulverization are carried out according to need, the second blender having the desired particle size or its raw material can be produced by classification.

The second blender is attached to the ingredients to which the oil, the first blender, and the batter liquid are attached. More specifically, the second blender is attached to the ingredients to which the oil and fat are attached in the step (1), the first blender is attached in the step (2), and the batter liquid is attached in the step (3). Attach. The amount of the second blender attached to the ingredients is per 100 parts by mass of the ingredients (not including the mass of the fat in step (1), the first blender in step (2), and the batter liquid in step (3)) , preferably 3 to 40 parts by mass, more preferably 7 to 35 parts by mass.

According to the above steps (1) to (4), by attaching (i) oil, (ii) first blender, (iii) batter liquid, and (iv) second blender in order to the ingredients, A material for fried food is produced. The total amount of coating material attached to the ingredients ((i) oil, (ii) first blender, (iii) batter liquid, and (iv) second blender) is the ingredients (including the coating material) No) per 100 parts by mass, preferably 20 parts by mass or more, more preferably 22.5 to 80 parts by mass, and even more preferably 25 to 65 parts by mass.

A deep-fried battered food is obtained by frying the obtained material for fried battered food. The batter-fried food material may be deep-fried in a large amount of oil or deep-fried in a small amount of oil according to a conventional method, for example. The battered food of the present invention after frying is in a warmer (preferably about 30 to 50 ° C.), or at room temperature (preferably about 15 to 30 ° C.), refrigerated temperature (preferably about 0 to 15 ° C.) or frozen It can be stored under temperature (preferably 0° C. or lower). The battered food of the present invention may be reheated in a microwave oven, an oven, re-boiled, or the like, if necessary, before eating.

The batter-fried food of the present invention has a crunchy batter and does not have a gummy texture even after a long time has passed since the batter has been fried, and has a good batter texture. Further, the batter-fried food of the present invention can maintain the good texture of the batter even when reheated in a microwave oven or the like.

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

Test Example 1 Production of fried chicken 1) Raw material Wheat flour: Soft flour (1% α degree)
Pregelatinized wheat flour: Moist-heat treated wheat flour prepared by uniformly spraying 5 g of water on 200 g of soft flour with a sprayer and heat-treating at 80 ° C. for 5 minutes in a closed container Unprocessed starch: Tapioca starch Phosphate cross-linked starch A: Phosphate cross-linked tapioca starch RVA maximum viscosity = 42 cp
Phosphate cross-linked starch B: Phosphate cross-linked tapioca starch, RVA maximum viscosity = 64 cp
Oxidized Starch A: Oxidized Corn Starch, RVA Maximum Viscosity = 79 cp
Oxidized Starch B: Oxidized Corn Starch, RVA Maximum Viscosity = 121 cp
Acid Treated Starch: Acid Treated Corn Starch, RVA Maximum Viscosity = 86 cp
Thickener: guar gum Flour granules: soft flour granules Starch granules: tapioca starch granules Protein: gluten (protein content 80% by mass)
Sugars: trehalose, dextrin

2) Preparation of Coating Materials Raw materials were mixed as shown in Table 1 to prepare (i) oils and fats, (ii) first blender, (iii) batter liquid, and (iv) second blender. The protein content of the prepared first blender was measured by the Kjeldahl method. The degrees of gelatinization of the wheat flour and the gelatinized wheat flour used in the preparation of the first blender were measured by the β-amylase-amyloglucosidase method. For the second blender, the raw material was fractionated using a sieve with an opening of 2.4 mm, and the particle size was adjusted so as to include a predetermined amount of the fraction that did not pass through the sieve.

3) Production of fried chicken The fats and oils listed in Table 1, the first blender, the batter, and the second blender are attached in order to the entire surface of the seasoned chicken thigh (100 g) to produce the fried chicken material. did. From the difference between the mass of the seasoned chicken thigh and the mass of the coated fried chicken material, the amount of coating material adhered to the ingredients was calculated (average value of n=3).

Next, the fried chicken material was fried in salad oil heated to 170°C for 5 minutes to produce fried chicken. The produced fried chicken was cooled, stored in a freezer at −20° C. for 10 days, and then reheated in a 1500 W microwave oven for 1 minute and 00 seconds per piece. The texture of the fried chicken batter after reheating was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of the 10 evaluations was obtained.

<Evaluation Criteria>
(clothing sakumi)
5 Coating is very crispy and very good 4 Coating is crispy and good 3 Coating is slightly crispy and unsatisfactory texture 2 Coating is slightly moist and has a slightly sticky texture, poor 1 Coating Moist and sticky, extremely poor (gummy feeling of clothes)
5 Very good coating with no gummy feeling 4 Good coating without much gummy feeling 3 Slightly gummy coating, slightly unsatisfactory texture 2 Slightly soft or gummy coating, poor 1 Soft coating Or gummy, hard and extremely poor

Table 1 shows the evaluation results. Compared with Production Examples 1 and 2 in which all of the coating materials (i) to (iv) were used, Comparative Examples 1 to 5, in which none of the coating materials were used, evaluated the crunchiness and gummy feeling of the coating. was also low.

Test Example 2 Production of Fried Chicken Pregelatinized wheat flour was prepared with the degree of pregelatinization shown in Table 2 by changing heat treatment conditions. Fried chicken was produced and evaluated in the same procedure as in Test Example 1, except that the first blender prepared using this pregelatinized wheat flour was used. Table 2 shows the evaluation results.

Test Example 3 Production of Fried Chicken Fried chicken was produced and evaluated in the same manner as in Test Example 1, except that the composition of the first blender was changed as shown in Table 3. Table 3 shows the evaluation results.

Test Example 4 Production of Fried Chicken Fried chicken was produced and evaluated in the same manner as in Test Example 1, except that the composition of the batter liquid was changed as shown in Table 4. The evaluation results are shown in Table 4 together with Production Example 1-1.

Test Example 5 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1, except that the composition of the second blender was changed as shown in Table 5. The evaluation results are shown in Table 5 together with Production Example 1-1.

Test Example 6 Production of Fried Chicken Fried chicken was produced and evaluated in the same procedure as in Test Example 1, except that the composition of the first blender was changed as shown in Table 6. Table 6 shows the results.

Test Example 7 Production of Fried Chicken Mainly by adjusting the amount of batter liquid and the amount of adhesion of the second blender, the amount of coating material adhered to the ingredients was changed as shown in Table 7. Fried chicken was produced and evaluated in the same procedure. Table 7 shows the results.

Claims

A method for producing a battered food,
(i) oil, (ii) first blender, (iii) batter liquid, and (iv) second blender are sequentially applied to the ingredients, and then fried,
The first blender contains 30% by mass or more of one or more selected from the group consisting of cereal flour and starch having a degree of alpha conversion of 2 to 12%, and has a protein content of 1.5 to 40% by mass. can be,
The second blender contains 5 to 50% by mass of a fraction that does not pass through a sieve with an opening of 2.4 mm.
Method.
The method according to claim 1, wherein the first blender contains 45% by mass or more of one or more selected from the group consisting of flour and starch.
The method according to claim 1 or 2, wherein the first blender further contains 3 to 40% by mass of sugars.
The method according to any one of claims 1 to 3, wherein the first blender further contains 0.1 to 45% by mass of proteins.
The method according to any one of claims 1 to 4, wherein the batter contains 70% by mass or more of one or more selected from the group consisting of grain flour and starch in the raw material flour.
The batter liquid is selected from the group consisting of phosphate-crosslinked starch with a maximum RVA viscosity of 50 cp or less, oxidized starch with a maximum RVA viscosity of 100 cp or less, and acid-treated starch with a maximum RVA viscosity of 100 cp or less. 6. The method according to claim 5, wherein the content of one or more is 15% by mass or more.
The method according to any one of claims 1 to 6, wherein the second blender contains 40% by mass or more of one or more selected from the group consisting of flour and starch.
The total amount of the (i) oil, (ii) the first blender, (iii) batter liquid, and (iv) the second blender on the ingredients is 20 parts by mass or more per 100 parts by mass of the ingredients The method according to any one of claims 1 to 7, wherein