WO2024101444A1 - Pâte à frire pour produit alimentaire frit - Google Patents

Pâte à frire pour produit alimentaire frit Download PDF

Info

Publication number
WO2024101444A1
WO2024101444A1 PCT/JP2023/040508 JP2023040508W WO2024101444A1 WO 2024101444 A1 WO2024101444 A1 WO 2024101444A1 JP 2023040508 W JP2023040508 W JP 2023040508W WO 2024101444 A1 WO2024101444 A1 WO 2024101444A1
Authority
WO
WIPO (PCT)
Prior art keywords
coating material
mass
fried foods
deep
wheat
Prior art date
Application number
PCT/JP2023/040508
Other languages
English (en)
Japanese (ja)
Inventor
貴史 伊東
章人 辻
Original Assignee
株式会社日清製粉ウェルナ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社日清製粉ウェルナ filed Critical 株式会社日清製粉ウェルナ
Publication of WO2024101444A1 publication Critical patent/WO2024101444A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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.
  • 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.
  • 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.
  • 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.
  • the present invention provides a coating material that can be used to produce fried foods with improved coating texture and flavor.
  • 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.
  • [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.
  • 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.
  • the coating material for fried foods according to any one of [1] to [6] is attached to an ingredient.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the extrusion granulation method is preferred, and the extrusion granulation method using an extruder is more preferred.
  • 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.
  • the granulated product of the present invention is puffed.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a blender or batter another coating material
  • the granulated material or deep-frying mix of the present invention when 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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
  • seasoning liquid a mixture of soy sauce, sake, and ginger juice
  • 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.
  • 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.
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)

Abstract

L'invention concerne une pâte à frire pour un produit alimentaire frit, la pâte à frire contenant une substance granulée comprenant de la farine de blé et de la protéine de blé. La teneur totale en protéines de la substance granulée est supérieure ou égale à 60 % en masse. Le produit granulé passe à travers un tamis ayant une ouverture de 4,76 mm, mais ne passe pas à travers un tamis ayant une ouverture de 1,00 mm
PCT/JP2023/040508 2022-11-10 2023-11-10 Pâte à frire pour produit alimentaire frit WO2024101444A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2022180355 2022-11-10
JP2022-180355 2022-11-10

Publications (1)

Publication Number Publication Date
WO2024101444A1 true WO2024101444A1 (fr) 2024-05-16

Family

ID=91032992

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2023/040508 WO2024101444A1 (fr) 2022-11-10 2023-11-10 Pâte à frire pour produit alimentaire frit

Country Status (1)

Country Link
WO (1) WO2024101444A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5982062A (ja) * 1982-08-04 1984-05-11 Nisshin D C Ee Shokuhin Kk 油揚げ風焼き上げ食品用バッター
JPS61152253A (ja) * 1984-12-27 1986-07-10 Showa Sangyo Kk 揚げ衣用ミツクス
JPH0823908A (ja) * 1994-07-13 1996-01-30 Asama Kasei Kk フライ食品用バッター組成物
JP2002171925A (ja) * 2000-12-06 2002-06-18 Showa Sangyo Co Ltd バッター用穀粉類造粒物
JP6960563B1 (ja) * 2021-03-31 2021-11-05 日清フーズ株式会社 衣揚げ食品の製造方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5982062A (ja) * 1982-08-04 1984-05-11 Nisshin D C Ee Shokuhin Kk 油揚げ風焼き上げ食品用バッター
JPS61152253A (ja) * 1984-12-27 1986-07-10 Showa Sangyo Kk 揚げ衣用ミツクス
JPH0823908A (ja) * 1994-07-13 1996-01-30 Asama Kasei Kk フライ食品用バッター組成物
JP2002171925A (ja) * 2000-12-06 2002-06-18 Showa Sangyo Co Ltd バッター用穀粉類造粒物
JP6960563B1 (ja) * 2021-03-31 2021-11-05 日清フーズ株式会社 衣揚げ食品の製造方法

Similar Documents

Publication Publication Date Title
AU633626B2 (en) Low sodium salt composition
JP2533545B2 (ja) 冷凍揚げ物食品の製造法
JP6055677B2 (ja) 食品用トッピング材、それを含有するふりかけ及び食品用トッピング材の製造方法
US20130202772A1 (en) Granular powder
CA3049198C (fr) Miettes de pain, enrobages, pates d'adherence et procede analogique pour leur fabrication
CN113163821B (zh) 油炸食品用面衣材料
JP2002051718A (ja) 揚げ物用衣組成物
JPS63233751A (ja) 唐揚げ用ミツクス粉
JP7513859B1 (ja) 揚げ物食品用衣材
JP2007037449A (ja) 揚げ物用衣及びその製造法
WO2024101444A1 (fr) Pâte à frire pour produit alimentaire frit
KR101904342B1 (ko) 마늘 떡볶이의 제조방법
JP5755468B2 (ja) から揚げの製造方法
WO2018105574A1 (fr) Mélange de pâte à frire
JP7258780B2 (ja) 馬鈴薯澱粉
JP2000050825A (ja) 粉末調味料組成物
JP7144431B2 (ja) 唐揚げ用ミックス
JP6077319B2 (ja) 電子レンジ加熱調理用組成物
WO2021090431A1 (fr) Ingrédient d'enrobage pour aliment frit
JP7323461B2 (ja) 馬鈴薯澱粉
JP5893485B2 (ja) たこ焼き用またはお好み焼き用ミックス
JP2024042493A (ja) 揚げ物様衣付き食品用衣材組成物
JP2012139139A (ja) 衣ミックス粉およびそれを用いた唐揚げ様食品または唐揚げの製造方法
JP2022032629A (ja) えんどう豆粉を用いた竜田揚げ用衣材及びそれを用いた竜田揚げ
WO2024034626A1 (fr) Composition d'enrobage d'aliment frit et procédé de production d'un produit alimentaire frit enrobé l'utilisant

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 23888789

Country of ref document: EP

Kind code of ref document: A1