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
  • 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 coating material for fried foods.
• Fried foods are usually manufactured by coating the surface of various ingredients with oil and frying them.
• Coating materials for general fried foods are broadly classified into powder coating materials (bleders) and liquid coating materials (batter solutions).
• the coating not only prevents the ingredients covered by the coating from absorbing oil and evaporating water during frying, but also imparts a favorable texture, flavor and appearance to the fried food when the coating itself is cooked by frying.
• a fried food may have a crispy and crispy coating texture immediately after production, but the crispiness tends to decrease and the coating tends to become hard as time elapses after production.
• Patent Document 1 a thickener and malt are blended with strong flour having a particle size of 150 ⁇ m or less and a content of powder having a particle size of less than 40 ⁇ m is 10% by weight or less.
• Wheat flour compositions are described.
• Patent Document 2 describes a wheat flour composition for confectionery characterized by containing 70 to 90% by weight of wheat flour having a particle size of 60 to 180 ⁇ m.
• Patent Document 3 a coating mix containing soft flour with a particle size of 80 mesh through and strong hard wheat or durum wheat semolina with a particle size of 32 mesh through 80 mesh over is used to make a fry with a good texture and taste. It is stated that the food was obtained.
• Patent Document 4 describes that the content of 20% to 50% by weight of durum wheat flour with a particle size of 212 ⁇ m or less makes it possible to obtain fried food because it has a crunchy texture and does not feel oily due to the fried flour.
• Patent Document 5 describes wheat granules for tempura, which are composed of wheat flour and 0.01 to 0.5 parts by weight of an emulsifier with respect to 100 parts by weight of wheat flour, and have an average particle size of 100 to 180 ⁇ m. .
• the present invention provides a coating material for fried foods, which can produce fried foods that have a good texture even after a long period of time from frying.
• the present invention provides a coating material for fried food containing 50% by mass or more of wheat flour derived from common wheat and having the following properties: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
• the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties as a coating material for fried foods: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
• the present invention uses a powder containing 50% by mass or more of wheat flour derived from common wheat having the following properties in the production of a coating material for fried foods: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a. Further, the present invention provides a coating material for fried foods, which has the following properties: Flour derived from common wheat, Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash, I will provide a.
• the present invention provides a coating for fried foods.
• the coating material for fried food of the present invention (hereinafter also simply referred to as “the coating material of the present invention”) contains wheat flour derived from common wheat having the following properties as a main raw material: Crude protein content of 7.0 to 10.8% by mass, an average particle size of 80 to 120 ⁇ m, 0.25 to 0.55% by mass of ash.
• Wheat flour which is the main raw material of the coating material of the present invention (hereinafter also referred to as "wheat flour of the present invention"), may have a crude protein content of 7.0 to 10.8% by mass, preferably 7.5. ⁇ 10.5% by mass, more preferably 9.0 to 10.0% by mass.
• the crude protein content of wheat flour as used herein refers to a value measured according to the Kjeldahl method.
• the wheat flour of the present invention has an average particle size of 80 to 120 ⁇ m, preferably 90 to 115 ⁇ m.
• the wheat flour of the present invention contains 90% by volume or more of the fraction having a particle size of 40 ⁇ m or more.
• the average particle size of wheat flour and the particle size distribution of wheat flour refer to values measured in a dry manner using the Microtrack method.
• a commercially available instrument for example, Nikkiso Co., Ltd. "Microtrac Particle Size Distribution Analyzer 9200FRA" can be used for the measurement.
• the particle size distribution of the sample is measured based on the frequency at which powder with a predetermined particle size is detected from the sample ("detection frequency ratio") (attached to the above-mentioned device 9200FRA manufactured by Nikkiso Co., Ltd. (Refer to the document "How to read the measurement results of the Microtrac Particle Size Analyzer").
• the raw material wheat of the wheat flour of the present invention may be ordinary wheat (hexaploid wheat), and any one or two or more wheat varieties are used in combination so that the above crude protein content can be achieved as a whole. be able to.
• the raw material wheat can be any one or more selected from the group consisting of soft wheat and hard wheat.
• the soft wheat include Western White (WW).
• the hard wheat include Canadian Western Red Spring (CWRS; eg, 1CW), Hard Red Spring (HRS), Prime Hard (PH), Hard Red Winter (HRW), Haruyokoi, Yumechikara, and the like.
• the wheat flour of the present invention contains wheat flour derived from soft wheat and wheat flour derived from hard wheat.
• the soft wheat kernels have a crude protein content of 9.5 to 10.5% by weight.
• the hard wheat grains have a crude protein content of 11.0 to 14.0% by weight.
• the wheat flour of the present invention having the crude protein content described above can be prepared by appropriately blending the grains of soft wheat and hard wheat having such crude protein content and milling them.
• the crude protein content of wheat grains as used herein refers to a value obtained by measuring pulverized wheat grains according to the Kjeldahl method.
• the wheat flour of the present invention is prepared by tempering the raw material wheat grains described above, then pulverizing, sieving, purifying, and further pulverizing with a plurality of smooth rolls (breaking, grading, purification, and reduction processes, respectively). step) and sieving to collect the above-mentioned fraction having a predetermined particle size.
• the wheat flour of the present invention is not granulated wheat flour.
• the wheat flour of the present invention preferably has an ash content of 0.25 to 0.55% by mass, more preferably 0.3 to 0.45% by mass.
• the ash content of wheat flour as used herein refers to the value measured according to the direct ashing method (ISS Standard Methods No. 104/1).
• the content of the wheat flour of the present invention in the coating material of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more of the total mass of the coating material.
• the coating material of the present invention can contain ingredients other than the wheat flour of the present invention.
• the other ingredients include grain flour other than the wheat flour of the present invention; starch; seasonings such as sugars, salt and powdered soy sauce; oils and fats; powdered emulsifiers; thickeners; etc.
• the other grain flour include wheat flour other than the wheat flour of the present invention, rye flour, barley flour, corn flour, buckwheat flour, rice flour, etc. Any one or more of these may be used. can.
• Examples of wheat flour other than the wheat flour of the present invention include wheat flour derived from ordinary wheat, durum flour, whole wheat flour, bran flour, etc., which have a crude protein content or particle size different from that of the wheat flour of the present invention. Any one or two of these More than one species can be used.
• Examples of the starch include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and these unprocessed starches are subjected to oil processing, pregelatinization, etherification, esterification, cross-linking, modified starch obtained by one or more treatments selected from oxidation and the like.
• the above-mentioned other ingredients can be used alone or in combination of two or more depending on the desired properties of the fried food.
• the content of the other component in the coating material of the present invention is preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 30% by mass or less in the total mass of the coating material.
• the coating material of the present invention may contain 100% by mass of the wheat flour of the present invention.
• the coating material of the present invention can be produced by mixing the wheat flour of the present invention with the other ingredients described above as necessary.
• the coating material of the present invention is powdery.
• the type of fried food produced using the coating material of the present invention is not particularly limited, but examples include fried food with breadcrumbs such as fried chicken, fried chicken, tempura, fritters, and cutlets.
• fried foods produced using the coating material of the present invention do not include bakery foods such as donuts.
• the ingredients of the fried food are not particularly limited, and for example, meat such as chicken, pork, beef, sheep and goat; seafood such as squid, shrimp and horse mackerel; vegetables and the like can be used.
• the material to which the coating material of the present invention is applied is meat or seafood.
• the ingredients may be seasoned prior to applying the coating of the present invention.
• a technique for seasoning the ingredients is not particularly limited, and a known technique can be used. For example, ingredients may be soaked in powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes, and the like.
• the coating material of the present invention is attached to ingredients, and the ingredients with the coating material attached are fried.
• the coating material of the present invention may be used as a glazing type coating material (bledder), or may be prepared and used as a liquid coating material (batter solution). Therefore, the method of attaching the coating material of the present invention to the ingredients is not particularly limited. You may attach it to ingredients.
• the coating material of the present invention may be directly attached to the ingredients, or the coating material of the present invention may be applied before attaching the coating material of the present invention to the ingredients. Flour, starch, egg liquid, batter liquid, etc. may be adhered to the ingredients.
• the ingredients can be coated with dusting powder and then coated with a batter liquid containing the coating material of the present invention.
• a batter liquid containing the coating material of the present invention.
• egg liquid can be adhered to the ingredients, and then the powdery coating material of the present invention can be adhered.
• another coating material such as bread crumbs may be attached onto the ingredients to which the coating material of the present invention is attached.
• the powdered coating material of the present invention is sprinkled on the ingredients and attached.
• a general sprinkling operation for example, 1) an operation of sprinkling the coating material from above the ingredients, 2) putting the coating material and ingredients into the bag, Examples include an operation of shaking with the opening closed, and 3) an operation of spreading the batter on a relatively wide container such as a plate and rolling the ingredients on the batter.
• methods for attaching the batter containing the coating material of the present invention to the ingredients include immersing the ingredients in the batter and spraying the ingredients with the batter.
• the ingredients with the batter attached can be fried according to the usual method.
• the heating temperature (oil temperature), heating time, etc. of oil frying may be appropriately set according to the type and size of ingredients.
• Test Example 1 Fried Chicken Chicken thighs were cut into 20g pieces, and the wheat flour shown in Table 1 was sprinkled on the chicken thighs so that the coating amount was 20g per 100g of meat.
• Chicken thighs coated with wheat flour were fried in salad oil heated to 170° C. for 4 minutes to produce fried chicken.
• For fried chicken immediately after production in a state where the heat has been removed fried chicken stored for 4 hours at room temperature (about 25 ° C) after production, and fried chicken after storage for 3 hours in a hot warmer (65 ° C), the batter is crispy. evaluated the feeling. Also, the hardness of the clothes was evaluated after being stored in a hot warmer for 3 hours. Evaluation was performed by 10 trained panelists according to the following evaluation criteria. Table 1 shows the average values of the evaluation results.
• Test Example 1 Tempura 100 parts by mass of wheat flour shown in Table 1 was mixed with 160 parts by mass of water, and lightly stirred to prepare a batter for tempura.
• Shrimp with tail (20g/1) is peeled, dried, dusted with flour, coated with batter, placed in an oil bath at 170°C, and fried for 2.5 minutes. I made tempura.
• the crispiness of the batter was evaluated in the same procedure as in Test Example 1 for the shrimp tempura immediately after production in which the heat was removed and the shrimp tempura stored at room temperature (about 25 ° C.) for 4 hours after production.
• the hardness of the batter was evaluated after being stored at room temperature for 4 hours. Table 1 shows the average values of the evaluation results.

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• Life Sciences & Earth Sciences (AREA)
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• Nutrition Science (AREA)
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• Engineering & Computer Science (AREA)
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• Grain Derivatives (AREA)

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Citations (7)

• 2021
  • 2021-11-05 JP JP2023557535A patent/JPWO2023079675A1/ja active Pending
  • 2021-11-05 CN CN202180103780.0A patent/CN118159144A/zh active Pending
  • 2021-11-05 WO PCT/JP2021/040737 patent/WO2023079675A1/ja active Application Filing

Patent Citations (7)

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