WO2024101444A1

WO2024101444A1 - Batter for fried food product

Info

Publication number: WO2024101444A1
Application number: PCT/JP2023/040508
Authority: WO
Inventors: 貴史伊東; 章人辻
Original assignee: 株式会社日清製粉ウェルナ
Priority date: 2022-11-10
Filing date: 2023-11-10
Publication date: 2024-05-16

Abstract

Provided is a batter for a fried food product, the batter containing a granulated substance comprising wheat flour and wheat protein. The total protein content of the granulated substance is 60 mass% or greater. The granulated product will pass through a sieve having an aperture of 4.76 mm, but will not pass through a sieve having an aperture of 1.00 mm.

Description

Coating materials for fried foods

The present invention relates to a coating material for fried foods.

Deep-fried foods such as tempura, fries, and karaage are made by coating ingredients with a powdered coating (breder) or liquid coating (batter) and then deep-frying. Fried foods that have a fragrant coating and a crispy texture are preferred.

　Batter materials containing wheat flour can impart a desirable wheat flour-specific flavor to the batter of fried foods. On the other hand, when the batter of fried foods contains wheat flour, excessive gluten formation tends to cause the batter to become hard, or the batter tends to absorb water after frying and become soft, which can impair the crispy texture and flavor of the batter. In order to prevent such excessive gluten formation and water absorption in the batter, it is necessary to cook the fried food, including the batter application, quickly and to eat the fried food as soon as possible after cooking.

Regarding improvements to bread crumb coatings for food products, Patent Document 1 describes a puffed food material produced by extruding, drying and grinding a dough obtained from a mixture containing 40-70% purified gluten protein and 30-60% starch with an amylopectin to amylose ratio of 8:1 to 25:1, and that this puffed food material has excellent crispiness and moisture resistance.

Japanese Patent Application Laid-Open No. 6-14734

The present invention provides a coating material that can be used to produce fried foods with improved coating texture and flavor.

As representative embodiments of the present invention, the following are provided:
[1] A coating material for fried foods, comprising:
Contains granules containing wheat flour and wheat protein,
The protein content in the granule is 60% by mass or more,
The granules pass through a sieve having an opening of 4.76 mm and do not pass through a sieve having an opening of 1.00 mm.
Coating material for fried foods.
[2] The coating material for fried foods according to [1], wherein the bulk density of the granules is 0.05 to 0.45 g/mL.
[3] The coating material for fried foods according to [1] or [2], wherein the raw material flour of the granules contains wheat flour and wheat protein in total at 90% by mass or more.
[4] The coating material for fried foods according to any one of [1] to [3], wherein the granules are puffed products.
[5] The coating material for fried foods according to any one of [1] to [4], which is a coating material for coating a food product to be sprinkled on the food product.
[6] The coating material for fried foods according to any one of [1] to [5], containing 1 to 80 mass % of the granules.
[7] A method for producing a deep-fried food ingredient, comprising adhering the deep-fried food coating material according to any one of [1] to [6] to an ingredient.
[8] The coating material for fried foods according to any one of [1] to [6] is attached to an ingredient.
Frying the ingredients to which the deep-fried food coating material is applied;
A method for producing a fried food product comprising the steps of:
[9] The coating material for fried foods according to any one of [1] to [6] is attached to an ingredient.
Frying the ingredients to which the deep-fried food coating material is applied;
The method for improving the texture and flavor of fried foods comprises the steps of:
[10] Use of a granulated material containing wheat flour and wheat protein as a coating material for fried foods,
The protein content in the granule is 60% by mass or more,
The granules pass through a sieve having an opening of 4.76 mm and do not pass through a sieve having an opening of 1.00 mm.
use.
[11] Use of a granule containing wheat flour and wheat protein in the production of a coating material for fried foods, comprising:
The protein content in the granule is 60% by mass or more,
The granules pass through a sieve having an opening of 4.76 mm and do not pass through a sieve having an opening of 1.00 mm.
use.
[12] The use according to [10] or [11], wherein the bulk density of the granules is 0.05 to 0.45 g/mL.
[13] The use according to any one of [10] to [12], wherein the raw material flour for the granulated product contains wheat flour and wheat protein in total at 90% by mass or more.
[14] The use according to any one of [10] to [13], wherein the granulated material is a puffed material.
[15] The use according to any one of [10] to [14], wherein the coating material for fried foods is a coating material for sprinkling.
[16] The use according to any one of [10] to [15], wherein the coating material for fried foods contains 1 to 80% by mass of the granulated material.

By using the coating material for fried foods of the present invention, it is possible to improve the good wheat flavor and crispy texture of the fried food coating. Furthermore, fried food coatings produced using the coating material for fried foods of the present invention can maintain the good flavor and texture described above even after a period of time has passed after cooking. According to the present invention, fried foods with improved texture and flavor can be produced.

The present invention provides a granulated material containing wheat flour and wheat protein, which can be suitably used as a coating material for fried foods. The granulated material containing wheat flour and wheat protein provided by the present invention (hereinafter also referred to as "the granulated material of the present invention") is produced from a raw material flour whose main components are wheat flour and wheat protein.

The wheat flour contained in the raw material flour may be any wheat flour commonly used in food, such as strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour. These wheat flours may be used alone or in combination of two or more. The content of the wheat flour in the raw material flour is preferably 10 to 40% by mass, more preferably 15 to 35% by mass, and even more preferably 20 to 30% by mass, based on the total mass of the raw material flour. The wheat flour listed above may be wheat flour that has been subjected to a heat treatment such as a moist heat treatment, but wheat flour that has not been subjected to the heat treatment (so-called raw) is preferred because it enhances the wheat flavor of the deep-fried food coating. The amount of heat-treated wheat flour used is preferably 0 to 10% by mass based on the total mass of wheat flour contained in the raw material flour.

The wheat protein contained in the raw material flour refers to purified wheat protein separated from wheat, and examples include glutenin, gliadin, and gluten. Of these, gluten is preferred. As the wheat protein, commercially available wheat proteins, such as commercially available active gluten and vital gluten, can be used. The content of the wheat protein in the raw material flour is preferably 60 to 90% by mass, more preferably 65 to 85% by mass, and even more preferably 70 to 80% by mass of the total mass of the raw material flour.

The raw material flour of the granulated product of the present invention can contain materials other than the wheat flour and wheat protein. Examples of the other materials include flours other than the wheat flour; starches; proteins other than the wheat protein; sugars, dietary fiber, thickeners, spices, seasonings, colorings, flavorings, and the like, and any one or any two or more of these can be used in combination. Alternatively, the raw material flour may contain a binder for granulation, such as alginic acid, gum arabic, gelatin, starches, etc., as described below, but preferably does not contain a binder. The total content of the wheat flour and wheat protein in the raw material flour is preferably 90% by mass or more, more preferably 95% by mass or more, and the total content of the other materials is preferably 10% by mass or less, more preferably 5% by mass or less. More preferably, the raw material flour consists of the wheat flour and wheat protein.

The granulated product of the present invention can be prepared by granulating the raw material flour in which the wheat flour and wheat protein are mixed. If the wheat flour and wheat protein are granulated separately and then mixed, the effect of the present invention cannot be obtained. The granulation method is not particularly limited, and examples thereof include a rolling granulation method using a drum granulator or a vibrating plate granulator, etc.; an agitation granulation method using a pin granulator, an agitation spring granulator, a mixer, etc.; a fluidized tank granulation method using a fluidized tank granulator, etc.; an air flow granulation method (spray granulation method) using a spray dryer, etc.; and an extrusion granulation method using an extruder, etc. Among these, the extrusion granulation method is preferred, and the extrusion granulation method using an extruder is more preferred. Using these devices, the raw material flour can be granulated, preferably under conditions of a product temperature of about 20 to 160°C, more preferably about 60 to 120°C.

Preferably, the granulated product of the present invention is puffed. For example, a granular puffed product can be produced by adding water to the raw flour containing the wheat flour and wheat protein, mixing the raw flour, and extruding and granulating the resulting dough. Such puffed products can be produced, for example, by an extrusion granulation method using an extruder or the like.

If necessary, the granulated product is dried until it has a moisture content equivalent to that of the raw material powder. If necessary, the granulated product is sized by crushing and/or classifying. The classification can be performed using a classifier, a sieve, or the like. The granulated product of the present invention has a particle size that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm, preferably a particle size that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 2.36 mm. In other words, the granulated product of the present invention is composed of a fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 1.00 mm, preferably a fraction that passes through a sieve with a mesh size of 4.76 mm and does not pass through a sieve with a mesh size of 2.36 mm. When the particle size of the granulated product of the present invention is within the above range, the flavor and texture of the deep-fried food batter obtained using the granulated product is improved.

The protein content in the granulated product of the present invention is 60% by mass or more, for example, 60 to 75% by mass, preferably 60 to 70% by mass, and more preferably 60 to 67% by mass, based on the total mass of the granulated product. When the protein content in the granulated product of the present invention is within the above range, the flavor and texture of the batter of deep-fried foods obtained using the granulated product are improved. The protein content of the granulated product of the present invention is a value calculated by the Dumas method (combustion method). The protein in the granulated product of the present invention may be only protein derived from the wheat flour and wheat protein, or may contain protein other than the protein derived from the wheat flour and wheat protein.

Preferably, the bulk density of the granulated product of the present invention is in the range of 0.05 to 0.45 g/mL. The bulk density of the granulated product of the present invention means loose bulk density. Specifically, the bulk density of the granulated product of the present invention is the mass of the granulated product per mL when the granulated product of the present invention is filled into a 100 mL container without compressing the bulk volume by tapping, pressing, shaking the container, etc., and the top is leveled off as necessary to accurately measure 100 mL, and the mass of the 100 mL of granulated product is measured. Preferably, the bulk density of the granulated product of the present invention is 0.10 to 0.40 g/mL, and more preferably 0.15 to 0.35 g/mL. Having a bulk density in this range further improves the flavor and texture of the deep-fried food batter obtained using the granulated product.

The granules of the present invention may be used alone as a coating material for deep-fried foods, or may be mixed with other ingredients to form a coating composition (drying mix).

The content of the granulated material of the present invention in the deep-frying mix of the present invention may vary depending on the type of deep-fried food produced using the mix. The content of the granulated material of the present invention in the deep-frying mix is not particularly limited, but is, for example, preferably 1% by mass or more, more preferably 2% by mass or more, and even more preferably 5% by mass or more of the total mass of the mix, and is preferably 99% by mass or less, and more preferably 80% by mass or less. For example, the content of the granulated material of the present invention in the deep-frying mix is preferably 1 to 80% by mass, more preferably 2 to 60% by mass, even more preferably 5 to 50% by mass, and even more preferably 10 to 40% by mass of the total mass of the deep-frying mix.

As the other materials contained in the deep-frying mix of the present invention other than the granulated product of the present invention, materials that can be used for coating materials for deep-frying foods can be used without any particular restrictions. Such other materials include, for example, cereal flours such as wheat flour and rice flour; unprocessed starches such as corn starch and potato starch and processed starches thereof; sugars such as monosaccharides and disaccharides; proteins such as egg white powder; ground dough such as bread crumbs; dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals, colorants, flavorings, etc., and any one or any two or more of these can be used in combination. On the other hand, it is preferable that the deep-frying mix of the present invention does not substantially contain a granulated product that is produced from a raw material flour mainly composed of wheat flour and wheat protein, such as the granulated product of the present invention, but does not have the particle size of the granulated product of the present invention described above. The deep-frying mix of the present invention can be prepared by mixing the granulated product of the present invention with the other materials described above. The deep-frying mix of the present invention is in the form of a powder or granules.

The granules of the present invention and the deep-fry mix containing the granules can be used as coating materials for deep-fried foods. Deep-fried foods produced using the granules or deep-fry mix of the present invention include, but are not limited to, tempura, fries, and karaage.

The granulated material and deep-fry mix of the present invention may be used in powder or granular form as a so-called sprinkle-type coating material (e.g., dusting powder or blender) that is sprinkled on ingredients to adhere to them, or may be used in the form of a batter. The batter can be prepared by dissolving or dispersing the granulated material or deep-fry mix of the present invention in an aqueous liquid such as water. However, since the granulated material and deep-fry mix of the present invention may absorb water and soften when in contact with moisture, they are preferably used in powder or granular form as a sprinkle-type coating material.

The ingredients to which the granules or deep-fry mix of the present invention are attached can be ingredients that can be used in deep-fry foods. Examples of such ingredients include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. There are also no particular limitations on the size of the ingredients. The ingredients may be pre-seasoned.

As an example, when the granulated material or deep-frying mix of the present invention is used as a dusting powder, the mix is typically sprinkled on the surface of the ingredient, and then another coating material (a blender or batter) is applied on top to obtain a deep-frying food material.

As another example, when the granulated material or deep-frying mix of the present invention is used as a blender, the granulated material or deep-frying mix of the present invention is directly sprinkled and adhered to the surface of the ingredient, or the ingredient is coated with flour or another coating material (blender or batter liquid) and then further coated with the granulated material or deep-frying mix of the present invention to obtain a deep-fried food material. Preferably, the outermost surface of the deep-fried food material is covered with the granulated material or deep-frying mix of the present invention.

The operation of attaching the granulated material or deep-fry mix of the present invention to ingredients can be carried out according to a general operation for attaching a coating material to ingredients. For example, when the granulated material or deep-fry mix of the present invention is applied to the ingredients by sprinkling it as a dusting powder or blender, the operation for this purpose can be, for example, 1) sprinkling the dusting powder or blender on top of the ingredients, 2) putting the dusting powder or blender and the ingredients into a bag and shaking the bag with the opening closed, 3) spreading the dusting powder or blender on a relatively wide container such as a plate and rolling the ingredients on it or pressing the ingredients against the dusting powder or blender from above. If necessary, the ingredients to which the dusting powder or blender has been applied can be left to stand for about 5 to 15 minutes before cooking in order to allow the dusting powder or blender to better blend into the ingredients.

The granulated material or deep-fry mix of the present invention may be attached to a portion of the surface of the ingredient, but is preferably attached to the entire surface of the ingredient. The amount of the granulated material or deep-fry mix of the present invention attached to the ingredient is preferably 1 to 50 parts by mass, more preferably 3 to 30 parts by mass, per 100 parts by mass of the ingredient, calculated as the mass of the granulated material or deep-fry mix of the present invention in powder or granule form.

As described above, a deep-fried food ingredient can be produced by adhering the granules or deep-fry mix of the present invention to an ingredient. Then, the ingredient (deep-fried food ingredient) to which the granules or deep-fry mix has been attached is deep-fried to produce a deep-fried food. The deep-fried food ingredient may be deep-fried immediately after production, or may be deep-fried after refrigerated or frozen storage. The deep-frying can be carried out according to a conventional method, such as deep frying or pan-frying in a small amount of oil.

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

1) Materials
Wheat flour: protein content 13%
Wheat protein: 80% protein
Wheat starch: protein content 0.1%
Potato starch: protein content 0.1%

2) Measurement method The protein content of the granules was measured by the Dumas method. The bulk density (loose bulk density) of the granules was measured by the following procedure: the granules were filled into a 100 mL container without compressing the bulk volume by tapping, pressing, shaking the container, etc., and the top was leveled to accurately measure 100 mL, and the mass was measured to determine the mass of the granules per mL.

3) Production of granules (granules 1 to 8, 11)
Wheat flour, wheat protein, wheat starch, and potato starch were mixed according to the composition shown in Table 1, and then 35 parts by mass of fresh water was added to 100 parts by mass of the mixture and thoroughly mixed. The mixture was fed into a twin-screw extruder having a die with a diameter of 6 mm at the outlet, and extruded and granulated at a product temperature of 90° C. The extruded sample was dried by blowing air at 50° C. until the moisture content was equivalent to that of the raw wheat flour and wheat protein. The resulting dried product was pulverized in a blender and sieved, and the fraction that passed through a sieve with 4.76 mm openings and did not pass through a sieve with 1 mm openings was collected to produce a granulated product.

(Granulation 9)
The wheat flour and wheat protein were placed in a bowl according to the composition shown in Table 1, and mixed in a mixer while spraying water with a spray bottle to granulate. The sample was dried by blowing air at 50° C. until the moisture content was equivalent to that of the raw wheat flour and wheat protein. The resulting dried product was sieved, and the fraction that passed through a sieve with 4.76 mm openings and did not pass through a sieve with 1 mm openings was collected to produce a granulated product.

(Granulation 10)
Wheat flour and wheat protein were extruded and granulated separately, and then dried. The resulting dried products were sieved to pass through a sieve with 4.76 mm openings, and a fraction that did not pass through a sieve with 1 mm openings was obtained. The resulting wheat flour granules and wheat protein granules were mixed according to the composition shown in Table 1.

The composition and properties of the granules produced are shown in Table 1.

Test Example 1
Granules 1 to 11 were mixed with other ingredients to prepare deep frying mixes having the compositions shown in Table 2.
Chicken thigh meat (25 g/piece) was soaked in seasoning liquid (a mixture of soy sauce, sake, and ginger juice), and the above-mentioned deep-frying mix was evenly sprinkled on it so that 5 g per piece was applied, and the mixture was left for 3 minutes to allow the mixture to mix well, and then deep-fried in salad oil heated to 170°C for 3 minutes to produce fried chicken. The flavor and texture of the batter of the resulting fried chicken were evaluated by 10 expert panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. In addition, the fried chicken after cooking was stored in a hot warmer at 60°C for 3 hours and then evaluated in the same manner. The results are shown in Table 2.

<Evaluation criteria>
(Flavor)
5: Very rich in fragrant wheat flavor, extremely good.
4: Good, with a fragrant wheat flavor.
3: It is slightly lacking in toasty flavor, but the wheat flavor is noticeable and within the acceptable range.
2: The wheat flavor is slightly lacking, poor quality.
1: No wheat flavor was detected, extremely poor.
(Texture)
5: The batter is very crispy and extremely good.
4: The batter is crispy and good.
3: The coating is slightly hard or slightly soft, but has a crispy texture and is within the acceptable range.
2: The coating is hard or soft and not crispy enough, defective.
1: The batter is either very hard or very soft, with no crispiness, and is extremely poor.

Test Example 2
Granules were produced in the same manner as Granule 4, except that they were sieved to have the particle sizes shown in Table 3. Using the produced granules, a mix was prepared in the same manner as in Test Example 1, and then fried chicken was produced using the mix and evaluated. The results are shown in Table 3. Table 3 also lists the results of Production Example 4.

Test Example 3
Granules having the bulk density shown in Table 4 were produced in the same manner as Granule 4, except that the amount of water added to the mixture fed into the extruder was changed. A mix was prepared using the produced granules in the same manner as in Test Example 1, and then fried chicken was produced using the mix and evaluated. The results are shown in Table 4.

Test Example 4
Granule 4 was used to prepare a mix having the composition shown in Table 5. The prepared mix was used to prepare fried chicken in the same manner as in Test Example 1, and the results were evaluated. The results are shown in Table 5. Table 5 also lists the results of Production Example 4.

Claims

A coating material for fried foods, comprising:
Contains granules containing wheat flour and wheat protein,
The protein content in the granule is 60% by mass or more,
The granules pass through a sieve having an opening of 4.76 mm and do not pass through a sieve having an opening of 1.00 mm.
Coating material for fried foods.
The coating material for fried foods according to claim 1, wherein the bulk density of the granules is 0.05 to 0.45 g/mL.
The coating material for fried foods according to claim 1, wherein the raw flour of the granulated product contains a total of 90% by mass or more of wheat flour and wheat protein.
The coating material for fried foods according to claim 1, wherein the granulated material is a puffed material.
The coating material for fried foods according to claim 1, which is a coating material for sprinkling.
The coating material for fried foods according to claim 1, containing 1 to 80% by mass of the granulated material.
A method for producing ingredients for fried foods, comprising applying the coating material for fried foods according to any one of claims 1 to 6 to ingredients.
Applying the coating material for fried foods according to any one of claims 1 to 6 to an ingredient;
Frying the ingredients to which the deep-fried food coating material is applied;
A method for producing a fried food product comprising the steps of:
Applying the coating material for fried foods according to any one of claims 1 to 6 to an ingredient;
Frying the ingredients to which the deep-fried food coating material is applied;
The method for improving the texture and flavor of fried foods comprises the steps of:
A use of a granule containing wheat flour and wheat protein in the production of a coating material for fried foods, comprising:
The protein content in the granule is 60% by mass or more,
The granules pass through a sieve having an opening of 4.76 mm and do not pass through a sieve having an opening of 1.00 mm.
use.
The use according to claim 10, wherein the bulk density of the granules is 0.05 to 0.45 g/mL.
The use according to claim 10, wherein the raw material flour of the granulated product contains wheat flour and wheat protein in total at 90% by mass or more.
The use according to claim 10, wherein the granulated material is a puffed material.
The use according to claim 10, wherein the coating material for fried foods is a coating material for sprinkling.
The use according to claim 10, wherein the coating material for fried foods contains 1 to 80% by mass of the granulated material.