CN119156140A - Flour coating material for fried food and its preparation method - Google Patents

Abstract

The flour coating material for fried foods comprises a flour composition containing flour and grease, wherein the flour composition has a heating swelling degree of 5-40 and a batter viscosity of 4000-14000 mPa.s. The cereal flour is preferably wheat flour or starch. The method for producing a flour material for fried foods comprises a step of mixing raw cereal flour, fat and water to obtain a mixture, and a step of heating the mixture to obtain the cereal flour composition. The heat treatment is preferably a treatment for reducing the thermal swelling degree of the raw cereal flour.

Description

Flour coating material for fried food and its preparation method

Technical Field

The present invention relates to a flour coating material for fried foods, which contains a flour composition containing flour and fat.

Background

The fried food is a food obtained by heating and cooking such as frying food materials composed of various food materials. There are also fried foods with a surface coating obtained by directly frying without adhering a surface coating material to a food material, but there are many fried foods with a surface coating obtained by heating and cooking a food material with a surface coating material adhering to a surface of a food material. By heating the food material with the surface coated with the surface coating material in the oil at a high temperature, the surface coating directly contacting the oil has a unique taste and flavor rich in crisp feeling, while the food material inside is heated so as to be steamed inside the surface coating, thereby condensing the delicious food material. The flour used in the production of a flour-coated fried food is generally in the form of powder at ordinary temperature and pressure, but the types of flour used are classified into several types according to the form of flour when attached to a food material, and there are a type of coating powder (breader) which is directly attached to the surface of a food material as coating powder, and a type of batter (batter) which is a flour material which is liquid by mixing with a liquid and then attached to the surface of a food material.

Conventionally, starch has been processed by adding oil to a coating material for fried foods in order to improve the taste of the coating in the fried foods, the adhesiveness between the food material and the coating, and the like. Fat-processed starch is produced by coating the surface of starch particles with fat, and is generally produced by mixing starch with fat and heating the mixture. Patent document 1 describes a method for producing fat-processed starch, which is free from deterioration even when stored for a long period of time and which has little change in viscosity of the batter, wherein fat is mixed with starch, and after heat treatment, an organic acid or the like is added. In the above-mentioned heat treatment, in patent document 1, the heating temperature is preferably 40 to 160 ℃, the heating time is preferably 0.2 to 24 hours, and if the heating time is longer than 24 hours, starch is damaged or oxidized smell of grease is generated, which is not preferable.

Patent document 2 describes a coating material for fried foods containing an oil-treated legume starch having a swelling degree of 2.5 to 8.5 ml. The oil-treated legume starch is obtained by mixing oil with legume starch subjected to a swelling inhibition treatment such as a chemical crosslinking treatment, and then heating and aging the mixture at a temperature of at least room temperature.

Patent document 3 describes that a fried food having a low oil absorption, no greasiness and good taste can be obtained by adding a mixed fat or oil to a crosslinked starch having a sedimentation product in a specific range and decomposing the starch by heating, and using the resulting decomposed crosslinked starch as a coating material for a fried food.

Patent document 4 describes a coating material for fried foods, which comprises acetylated tapioca starch processed with oil and fat, as a coating material for fried foods having excellent taste and good juiciness of food materials.

Patent document 5 describes that the adhesiveness between a food material and a surface coating can be improved by mixing a specific edible fat and oil with a starch-swelling-suppressing powder and using a fat-treated powder obtained by heat-aging the powder as a surface coating material for a fried food.

The techniques described in patent documents 2 to 5 are common in that starch subjected to a processing treatment such as a swelling inhibition treatment is used as a raw starch of fat-processed starch.

Prior art literature

Patent literature

Patent document 1 Japanese patent application laid-open No. 2019-106969

Patent document 2, us2014/0037827A1

Patent document 3 Japanese patent application laid-open No. 2013-110997

Patent document 4 Japanese patent application laid-open No. 2012-165724

Patent document 5 Japanese patent application laid-open No. 2004-113236

Disclosure of Invention

The present invention addresses the problem of providing a fried food cover material that can produce a fried food having excellent adhesion between the food material and the cover.

The invention relates to a flour coating material for fried foods, which comprises a flour composition containing flour and grease, wherein the flour composition has a heating swelling degree of 5-40, and a batter viscosity of 4000-14000 mPa.s.

The present invention also provides a method for producing a flour material for fried foods, comprising a step of mixing raw flour, fat and water to obtain a mixture, and a step of heating the mixture to obtain the flour composition.

Detailed Description

The flour coating material for fried foods of the present invention contains at least a cereal flour composition containing at least cereal flour and fat. The cereal flour composition typically has a structure in which grease adheres to the surfaces of cereal flour particles, and may be referred to as grease-coated cereal flour.

In the present specification, the term "cereal flour" refers to a substance derived from cereal grains and being in powder form at normal temperature and pressure, and is a concept including cereal flour and starch. As used herein, unless otherwise indicated, "starch" refers to "pure starch" isolated from plants such as wheat, as opposed to starch originally inherent in cereal flour.

Examples of the cereal flour include wheat flour (such as strong flour, quasi-strong flour, medium-strength flour, thin flour, and hard wheat flour, and whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix seed flour, barnyard grass flour, and millet flour. The cereal flour may be cereal flour subjected to heat treatment such as dry heat treatment and wet heat treatment.

Examples of the starch include raw starch (raw starch) such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and processed starch obtained by subjecting raw starch to at least one treatment selected from etherification, esterification, acetylation, dry heat treatment, wet heat treatment, crosslinking treatment, and oxidation treatment.

As the cereal flour, wheat flour or starch is preferable from the viewpoint of improving the taste of the coating in the fried food. The type of starch is not particularly limited, and wheat starch and tapioca starch are preferable from the viewpoint of improving the taste of the dough in the fried food.

The cereal flour may be unprocessed cereal flour which has not been subjected to any treatment, or processed cereal flour which has been subjected to a crosslinking treatment or the like, from the viewpoint of improving the adhesiveness between the food material and the surface coating in the fried food, but unprocessed cereal flour is preferable from the viewpoint of obtaining a surface coating material for the fried food which satisfies the health wishes of consumers by suppressing the use of food additives.

The type of the fat or oil constituting the cereal flour composition is not particularly limited as long as the fat or oil can be used in foods and can be mixed with cereal flour. For example, the oil may be a solid oil or fat which is solid at ordinary temperature and pressure, a liquid oil or fat which is liquid at ordinary temperature and pressure, an emulsified oil or fat, or a vegetable oil or fat, or an animal oil or fat. In the present invention, 1 kind of the various kinds of oils and fats may be used alone, or 2 or more kinds of oils and fats may be used in combination.

Examples of the solid fat include shortening, lard, and beef tallow. Examples of the liquid oils include perilla oil, sesame oil, rapeseed oil, soybean oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, and safflower oil (safflower seed oil). Examples of the emulsified fat include an emulsion obtained by mixing a solid fat or a liquid fat with an emulsifier or a protein having an emulsifying action, a spread fat, butter, and margarine. Examples of vegetable oils include salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, sunflower seed oil, rice bran oil, sesame oil, perilla oil, and olive oil. Examples of the animal fat include beef tallow, lard, and fish oil.

The fat or oil constituting the cereal flour composition is preferably perilla oil, safflower oil or soybean oil which is a liquid vegetable fat or oil, from the viewpoints of improvement of handling properties in preparing the cereal flour composition and improvement of adhesion between the food material and the surface coating in the fried food.

The content of the oil in the cereal powder composition is preferably 0.05 to 0.5 mass%, more preferably 0.15 to 0.2 mass%, based on the total mass of the cereal powder composition. If the content of the fat in the cereal flour composition is too small, the effect of improving the adhesion between the food material and the surface coating is not sufficient, and if the content is too large, the cereal flour composition becomes clay-like and cannot be handled as a powder, and there is a possibility that the handleability may be lowered. The content of the fat in the cereal flour composition can be measured by the following method.

[ Method for measuring fat and oil content in cereal flour composition ]

10G of the object to be measured (cereal flour composition) and 100ml of hexane were mixed, and the mixture was shaken at room temperature (25 ℃) for 30 minutes using a shaker, and then placed in a centrifuge, and centrifuged at 3000rpm to separate the mixture into an upper layer (supernatant) and a lower layer (precipitate). The upper layer was collected, hexane in the upper layer was removed under reduced pressure, the mass of the residue was measured, and the ratio of the measured value to 10g of the object to be measured was calculated as the fat content.

The cereal powder composition may contain other components than cereal powder and oil. The other ingredients are typically mixed with a grease, which adheres to the surface of the cereal flour particles. The other components are used as a precondition for the components that can be used for foods, and examples thereof include thickening agents such as emulsifiers, proteins, and various polysaccharides, sweeteners, flavors, and the like, and 1 or 2 or more of them may be used singly or in combination. Examples of the emulsifier include fatty acid esters such as monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester, and lecithins such as lecithin and lysolecithin. Examples of the protein include liquid proteins such as milk, egg, and protein, and powdery proteins such as milk powder, whole egg powder, protein powder, wheat protein, and soybean protein.

However, from the viewpoint of suppressing the use of food additives and obtaining a flour material for fried foods that satisfies the health will of consumers, the flour composition preferably contains no component other than flour, fat or oil or water, and the content of the component other than flour is preferably 0.5 mass% or less, more preferably 0.1 mass% or less, relative to the total mass of the flour composition.

The cereal flour composition is typically obtained by mixing cereal flour, fat and oil, and other components as needed (mixing step), drying step for adjusting moisture as needed, and then heating treatment. The conditions (heating temperature, heating time, etc.) of the heating treatment are preferably set so that the degree of thermal swelling and the batter viscosity of the farinaceous composition as the production target are within specific ranges described below. In the method for producing a dough for fried foods of the present invention described later, the preferable conditions for the heat treatment are employed.

The flour coating material for fried foods is characterized in that the swelling degree by heating of the flour composition is 5-40, preferably 5-30, more preferably 10-25, and the paste viscosity of the flour composition is 4000-14000 mPa.s, preferably 6000-9000 mPa.s. The use of the cereal flour composition having a heat swelling degree and a batter viscosity in the above specific ranges for a coating material for fried foods can improve the adhesion between the food material and the coating in the fried foods.

The degree of swelling under heating is an index indicating the degree of swelling inhibition of the cereal flour composition, more specifically, cereal flour particles constituting the cereal flour composition, and the smaller the value of the degree of swelling under heating, the higher the degree of swelling inhibition, the more difficult the swelling. If the heat swelling degree of the cereal flour composition is less than 5, the adhesiveness between the food material and the surface coating in the fried food may be lowered due to the lowering of the molecular weight by the decomposition of the starch contained in the cereal flour, and if it exceeds 40, the adhesiveness of the cereal flour particles may be lowered due to the high moisture content, and the adhesiveness may be lowered. The degree of swelling by heating was measured by the following method.

< Method for measuring swelling degree by heating >

500Mg of the object to be measured (cereal flour composition), 0.5mL of ethanol and 24.5mL of water were mixed in terms of dry matter, the mixture was heated for 30 minutes while stirring in boiling water at a water temperature of 95℃or higher, and the mixture was centrifuged at 4500rpm for 30 minutes, and separated into an upper layer (supernatant) and a lower layer (precipitate). The upper layer was collected and allowed to stand in an atmosphere at 110℃for 3 hours, whereby it was dried, and the dry weight (A) [ unit: mg ] of the upper layer was measured, and the solubility (S) [ unit:% ] of the measurement object was calculated by using the following formula (1). The weight (B) [ unit: mg ] of the lower layer was measured, and the solubility (S) was used to calculate the thermal swelling degree of the measurement object by using the following formula (2).

Solubility (S) = (a/500) ×100 (1)

Heat swelling degree=b/{ 500× (100-S/100) } (2)

The degree of swelling by heating is related to the degree of water retention of the cereal flour particles when the cereal flour composition is heated. In general, the heat swelling degree of the cereal powder composition is decreased by a treatment of imparting a strong crosslinked structure to the cereal powder particles, a treatment of changing the crystal structure of the cereal powder particles by a wet heat treatment or a warm water treatment, a treatment of lowering the molecular weight of the cereal powder particles, or the like, and the heat swelling degree of the cereal powder composition can be increased by a treatment of imparting a plurality of crosslinked structures or acetyl groups to the cereal powder particles. The degree of thermal swelling is also affected by the amount of fat in the cereal flour composition (the amount of fat adhering to the cereal flour), the heating conditions (heating temperature, heating time, etc.) during production of the cereal flour composition, and the like. Therefore, the degree of thermal swelling of the cereal flour composition can be adjusted by appropriately adjusting the type of cereal flour to be used as a raw material, the production conditions of the cereal flour composition, and the like.

The batter viscosity is an index of the hydrophobicity of the surface of the cereal powder composition particles, and the higher the value of the batter viscosity, the higher the hydrophobicity of the surface of the cereal powder composition particles. According to the findings of the present inventors, if the surface hydrophobicity of the cereal flour composition particles is relatively high, ideal hydrophobic interactions are generated between the cereal flour composition particles in an environment where moisture exists around the batter or the like, and as a result, the cereal flour composition particles aggregate to form a network structure composed of aggregates of the particles. It is presumed that the formation of the network structure is one of the factors of the increase in batter viscosity, and that the adhesiveness between the food material and the dough cover in the fried food can be improved. When the batter viscosity of the flour composition is less than 4000mpa·s, the hydrophobicity of the surface of the flour composition particles may be insufficient, and when the viscosity exceeds 14000mPa, the adhesiveness may be lowered because evaporation of water during frying in the manufacture of fried foods is suppressed, and the adhesiveness may be lowered due to high water content of the flour composition particles. The batter viscosity was determined by the following method.

< Method for measuring batter viscosity >

30G of a measurement object (cereal flour composition), 0.3g of guar gum, and 60g of water having a liquid temperature of 0 to 4 ℃ are mixed in terms of dry matter, the mixture (batter) is stirred for 1.5 to 2 minutes, and after standing for 10 minutes in an atmosphere having an atmospheric temperature of 20 to 30 ℃, the viscosity of the mixture is measured at a rotational speed of 30rpm using a type B viscometer. The measured value of the viscosity obtained by using a B-type viscometer at a time of 1 minute from the start of rotation of the mixture was used as the measured paste viscosity. The viscosity measurement by the B-type viscometer can be performed using, for example, "TVB-25" manufactured by Tokyo industries, inc., using an M3 or M4 rotor.

As described above, the batter viscosity of the cereal flour composition is closely related to the degree of hydrophobicity of the particle surfaces of the cereal flour composition, and thus the batter viscosity can be adjusted to a desired range by adjusting the degree of hydrophobicity. In addition, the hydrophobicity of the surface of the cereal powder composition particles is greatly affected by the grease adhering to the surface of the cereal powder particles. Therefore, the batter viscosity of the cereal flour composition can be adjusted by appropriately adjusting the type of fat or oil, the fat or oil content in the cereal flour composition (the amount of fat or oil adhering to the cereal flour), the heating conditions (heating temperature, heating time, etc.) at the time of producing the cereal flour composition, and the like.

The amount of the polymer of the fat or oil in the cereal flour composition is preferably 0.1 to 15, more preferably 0.5 to 10. By setting the polymer amount of the fat and oil in the above specific range, it becomes easier to adjust the batter viscosity of the flour composition to the above specific range. The polymer amount of the fat or oil is an index of the amount of the polymer produced by the heat treatment in preparing the cereal flour composition, and is closely related to the hydrophobic interaction between the particles of the cereal flour composition. The larger the amount of the polymer of the fat or oil, the more easily the grains of the grain powder composition are aggregated due to the hydrophobic interaction, and the improvement of the adhesion between the food material and the surface coating in the fried food can be expected. If the polymer amount of the fat and oil in the cereal flour composition is too low, the effect of improving the adhesion between the food material and the surface coating in the fried food is poor, and if the polymer amount of the fat and oil is too high, the workability may be lowered due to an increase in the batter viscosity of the cereal flour composition.

The polymer amount of the fat was calculated as a percentage of the mass of the polymer relative to the total mass of the fat by quantifying the polymer contained in the fat by gel permeation chromatography according to "benchmark fat analysis test method 2.5.7-2013 fat polymer (gel permeation chromatography)" by the japan oil chemistry institute. As used herein, "polymer" refers to all substances that elute prior to triacylglycerols in gel permeation chromatography.

The amount of the fat or oil polymer in the cereal flour composition can be adjusted by adjusting the conditions (heating temperature, heating time, contact degree of the heated material with air, etc.) of the heating treatment at the time of preparing the cereal flour composition.

The iodine value of the fat in the cereal flour composition is preferably 120 to 220, more preferably 140 to 200. The iodine value of the fat is a mass number (g) of iodine that can be added to 100g of the fat, and is an index of the easiness of oxidation of the fat. The higher the iodine value of the fat and oil, the more easily oxidized the grain composition was evaluated. If the iodine value of the fat in the flour composition is too low, the surface hydrophobicity of the flour composition particles may need to be increased for a long time, and if the iodine value is too high, the rate of increasing the hydrophobicity may be too high, and the production and management of the flour composition may be difficult.

The iodine value of the fat is determined by adding an excessive amount of iodine to the fat of the measurement sample to completely react the fat with the iodine, and then subjecting the residual iodine to redox titration.

Since the iodine value of the fat is inherent to the fat, it is preferable to select the fat so that the iodine value of the fat in the cereal flour composition falls within the above-described preferable range.

The content of the cereal flour composition in the flour coating material for fried foods of the present invention is not particularly limited, but is preferably 50 mass% or more, more preferably 80 mass% or more, or 100 mass% or more, based on the total mass of the cereal flour composition, from the viewpoint of more reliably exhibiting the predetermined effect of the present invention, that is, the flour coating material for fried foods of the present invention may be composed of only the cereal flour composition.

The flour coating material for fried foods of the present invention may contain other components as required in addition to the above-mentioned cereal flour composition. Examples of the other ingredients include, but are not limited to, ingredients that can be usually incorporated into such a surface coating material for fried foods, and examples thereof include swelling agents such as cereal flour and baking powder, salt, sugar, egg powder, powdered soy sauce, fermented products such as fermented products derived from fruits, powdered miso, amino acids and other seasonings, nutrients such as spices, spices and vitamins, colorants, powdered oils and fats, and the like, and 1 or 2 or more of them may be used singly or in combination depending on the type of fried food (e.g., chinese, japanese, western, etc.) to be produced. The content of the other components other than the cereal flour composition in the coating material for fried foods of the present invention is not particularly limited, and is preferably 20 mass% or less with respect to the total mass of the coating material for fried foods.

The coating material for fried foods of the present invention can be used for the production of fried foods, similarly to the coating material for fried foods. The coating material for fried foods of the present invention may be mixed with a liquid to form a liquid or paste so-called batter and then attached to the surface of the food material, typically in the form of powder at normal temperature and pressure, or may be directly attached to the food material as it is. That is, the batter mix or the coating powder mix of the present invention can be used as a batter mix. As another use method of the coating material for fried foods of the present invention, a method of adhering a large amount of liquid to the surface of a food material and then adhering the coating material for fried foods to the surface can be exemplified. As another use method of the coating material for fried foods of the present invention, there is exemplified a method of adhering the coating material for fried foods to the surface of the food, and then dispersing a liquid on the surface by spraying or the like to sufficiently wet the surface. The food material for deep-fried foods of the present invention may be directly subjected to heat cooking such as frying after being adhered to the surface of the food material, or the food material may be subjected to heat cooking after bread flour is further adhered to the food material after being adhered to the surface of the food material.

The coating material for fried foods of the present invention can be suitably used for the production of various fried foods, and examples thereof include dried fried foods, longtian fried foods, tempura, fried vegetables, fried eggs, fried foods (deep fry), fried pies (fritter) and American hot dogs. The fried product is specifically exemplified by pork chop, croquette, sliced pork, shrimp, fish, oyster, chicken, potato, etc. The food materials of the fried food are not particularly limited, and for example, livestock meats such as chicken, pig, cow, sheep, goat, etc., fish and shellfish such as squid, octopus, shrimp, horse mackerel, salmon, blue fish, plaice, etc., cereals such as soybean, rice, carrot, onion, potato, sweet potato, etc., vegetables, root vegetables, processed products thereof, etc., and the like can be used. Before the coating material for fried foods of the present invention is attached to the food material, the food material may be seasoned in advance as needed, or may be attached with a powder, egg liquid, or the like.

Next, a method for producing the dough for fried foods of the present invention will be described. The differences between the above-described method of producing the dough cover material for fried foods according to the present invention will be mainly described. The above description of the dough cover material for fried foods can be appropriately applied to points where this production method is not particularly described.

The method for producing a flour material for fried foods comprises a step of mixing raw cereal flour, fat and water to obtain a mixture, and a step of heating the mixture to obtain the cereal flour composition.

The raw cereal flour used in the mixing step is raw cereal flour that has not been subjected to a crosslinking treatment or the like. One of the reasons for using raw cereal flour in the production method of the present invention is to obtain a flour material for fried foods that meets the health needs of consumers by suppressing the use of food additives such as emulsifiers.

The mixing step may be any method that allows the grease to adhere to at least a part of the particle surface of the cereal flour, and examples thereof include a method of mixing the cereal flour with water by adding the grease to the cereal flour of the powder, a method of mixing the cereal flour with water to obtain a slurry, and a method of mixing the slurry by adding the grease thereto. Various stirring devices such as a mixer may be used for mixing.

The amount of water added in the mixing step is preferably 5 to 30 parts by mass, more preferably 10 to 20 parts by mass, relative to 100 parts by mass of the total of the cereal flour and the fat and oil, from the viewpoint of improving the operability of the mixing step.

The heat treatment is a treatment for promoting hydrophobic interaction between the grains of the cereal flour composition and improving adhesion between the food material and the surface coating material in the fried food. The method of the heat treatment is not particularly limited, and examples thereof include a method of leaving a treatment object (a cereal flour composition) in an environment (for example, a constant temperature bath) in which the atmospheric temperature is set within a predetermined range. Warm air or hot air may be blown to the treatment object. The heating conditions (heating temperature, heating time, etc.) in the heating process are set so that the heating swelling degree and the batter viscosity of the farinaceous composition to be produced respectively fall within the specific ranges. Typically, the heating temperature in the heating process is set so that the product temperature of the mixture obtained in the mixing step is 30 to 90 ℃. When the heating temperature (product temperature of the mixture) is too low, the heating treatment takes a long time, and is not practical, and when the heating temperature is too high, undesirable phenomena such as thermal decomposition of the cereal flour may occur. In addition, the heating time (the time for maintaining the product temperature) may be as short as the heating temperature is higher, but is typically about 24 to 72 hours (1 to 3 days).

The heat treatment is preferably a treatment for reducing the thermal swelling degree of raw cereal flour as a raw material. That is, since the grain powder composition in the batter material for fried foods as the production target of the present invention has a thermal swelling degree of 5 to 40, the unprocessed grain powder before the thermal treatment is preferably grain powder having a thermal swelling degree of more than 40. This makes it possible to more reliably exhibit the predetermined effects of the present invention.

The degree of decrease in the thermal swelling degree of the cereal flour by the heat treatment is not particularly limited, and for example, when the unprocessed cereal flour to be subjected to the heat treatment is tapioca starch, the value obtained by subtracting the thermal swelling degree of the cereal flour after the heat treatment from the thermal swelling degree of the cereal flour (tapioca starch) before the heat treatment is preferably 30 or more. Examples 1 to 3 described below satisfy this (see table 1 below).

The heat swelling degree of the unprocessed cereal flour before the heat treatment is preferably 50 or more. As the raw cereal flour having a thermal swelling degree of 50 or more, for example, wheat flour, wheat starch, tapioca starch, potato starch can be used.

As a preferable example of the heating treatment, a treatment of allowing the mixture obtained in the mixing step to stand in an atmosphere at an atmospheric temperature of preferably 30 to 95 ℃, more preferably 30 to 85 ℃, still more preferably 65 to 80 ℃ for preferably 24 hours or more, still more preferably 30 to 70 hours can be cited.

The fat used in the above-described mixing step is typically a fat having a product temperature of about normal temperature (25 ℃), but a preheated fat may be used. This can further improve the adhesion between the food material and the surface coating material in the fried food, and can reduce the time required for the heating treatment, thereby enabling efficient production of the surface coating material for the fried food of high quality.

For example, the fat and oil may be heat-treated only under the same conditions (heating temperature, heating time) as the preferred example of the heat treatment described above (fat and oil heating step), and the heat-treated fat and oil may be mixed with unprocessed cereal flour and water to obtain a mixture (mixing step), and the mixture may be heat-treated to obtain the cereal flour composition. More specifically, for example, in the case where the process for producing a powdered cereal composition is performed a plurality of times, the powdered cereal composition is produced by using unheated fat and oil in the first production process as usual, but in the heating treatment of the mixture at this time, the fat and oil used in the second and subsequent times are also subjected to the heating treatment at the same time. Then, in the aforementioned mixing step of the second manufacturing step, the grease heat-treated in the preceding manufacturing step is used. In this way, when the process for producing the cereal flour composition is performed a plurality of times, by heating the mixture in the previous production process, and heating only the fat and oil under the same conditions as the mixture separately from the mixture, and by using the fat and oil heat-treated in the previous production process in the subsequent production process, the surface-coating material for fried foods can be produced efficiently.

When the coating material for a fried food as a production target contains other components than the cereal flour composition, the method for producing a coating material for a fried food of the present invention includes a step of mixing the cereal flour composition obtained through the above steps with other components. The obtained dough coating material for fried foods is typically a dried powder.

Examples

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

[ Examples 1 to 3, comparative examples 1 to 5 ]

The cereal flour and fat are used as main raw materials, water is added to the main raw materials and mixed to obtain a mixture (mixing step), and the mixture is subjected to heating treatment under prescribed conditions to obtain the cereal flour composition. The obtained cereal flour composition was directly used, and no other ingredients were added, so as to prepare the dough materials for fried foods of each of examples and comparative examples.

The heating treatment of the mixture is performed by leaving the mixture to be treated for a predetermined time in a drying chamber in which the temperature in the chamber is maintained at a predetermined temperature. As the cereal flour (tapioca starch), a raw material is used.

The obtained cereal flour composition was measured for the degree of swelling by heating, the viscosity of the batter, the polymer content of the fat and the iodine value of the fat by the above-mentioned methods. The results are shown in table 1 together with the ratio of each raw material in the process of producing the cereal flour composition and the conditions of the heat treatment. Tapioca starch used as the cereal flour in each of examples and comparative examples was raw starch having a heat swelling degree of 70.

[ Evaluation test: preparation and evaluation of Fried pork chop ]

100G of a batter material for fried foods to be evaluated was mixed with 200cc of water to prepare a batter. 85g of pork shoulder fillet as a food material is sprinkled with a proper amount of flour, and the prepared batter is attached and then the raw bread flour is attached. Placing salad oil in an oil tank, heating to 175 deg.C, immersing meat with raw bread flour adhered thereto in the salad oil, and frying for 5min to obtain fried pork chop as fried food.

The fabricated pork chop was allowed to cool down, stored in a refrigerator for 6 hours, and then stored in an atmosphere of room temperature (atmosphere temperature 25 ℃) for 1 hour. The fried pork chop after being kept separately was cut with a kitchen knife, and the adhesiveness (ease of peeling from the food material) of the dough coating at this time was evaluated. The taste of the dough cover when the stored fried pork chop was eaten was evaluated. The above evaluation was performed by 10 panelists according to the following evaluation criteria, and the arithmetic average score of the evaluation by 10 panelists was determined. In addition, the adhesion rate of the dough coating was measured for the preserved fried pork chop. Specifically, the ratio (%) of the total length along the circumferential direction of the cut surface of the portion where the food material and the dough cover are bonded to each other on the cut surface with respect to the circumference of the cut surface when the pork chop is cut and fried is calculated. The higher the number of the sticking ratio, the more excellent the sticking of the food material to the surface coating in the fried food, and the higher the evaluation. The above results are shown in table 1.

< Evaluation criterion of adhesion of topcoat >

10 Minutes, the above-mentioned binding rate is above 90%, and the binding of the surface coating to food material is firm, not only cut the fried food while evaluating this binding rate, but also the peeling of the surface coating does not take place at all while eating, very good.

9 Minutes, the binding rate is more than 90 percent, the binding strength of the flour coating to food materials is slightly strong, and the flour coating is difficult to peel off when the fried food is cut or eaten.

In 8 minutes, the adhesive ratio is 90% or more, but the adhesive strength of the dough cover to the food material is slightly lower, and the dough cover is easily peeled off when cutting or eating the fried food, compared with the case of 9 minutes.

7 Minutes, the binding rate is more than 85% and less than 90%, the binding strength of the flour coating to food materials is slightly strong, and the flour coating is difficult to peel off when the fried food is cut or eaten.

The above-mentioned binding rate is more than 85% and less than 90%, but the binding strength of the flour coating to the food material is slightly weak, compared with the above-mentioned 7 minutes, the flour coating is more liable to peel off when cutting or eating the fried food.

In the case of the above-mentioned 6 minutes, the above-mentioned adhesive ratio is 85% or more and less than 90%, but the adhesive strength of the dough cover to the food material is weak, and the dough cover is more likely to peel off at the time of cutting or eating the fried food.

4 Minutes, the binding rate is more than 70% and less than 85%, the binding strength of the flour coating to food materials is weak, and the flour coating is easy to peel off when the fried food is cut or eaten.

3 Minutes, the binding rate is more than 60% and less than 70%, the binding strength of the flour coating to food materials is weak, and the flour coating is easy to peel off when the fried food is cut or eaten.

2 Minutes, the above-mentioned binding rate is more than 10% and less than 60%, and the peeling of the surface coating can be seen on most of the periphery of the cut surface of the fried food, and the defect is seen.

1 St minute, the above-mentioned adhesive ratio was less than 10%, and peeling of the dough cover was observed in most part of the periphery of the cut surface of the fried food, which was extremely bad.

< Evaluation criterion of taste of topcoat >

5 Minutes, the product is crisp and rich in tooth friability, and is extremely good.

4 Minutes, crisp and good.

3, The level of the product was slightly less crispy, but was no problem.

2, Slightly soft or hard, lack of crisp feel of teeth, and poor.

1 Min, very soft or hard, no tooth friability, and extremely bad.

Industrial applicability

According to the dough cover material for fried foods of the present invention, a fried food excellent in adhesion between the food and the dough cover can be obtained.

According to the method for producing a dough for a fried food of the present invention, the dough for a fried food of the present invention can be produced efficiently. Further, in the method for producing a flour material for a fried food of the present invention, raw starch is used as a raw starch of a flour composition contained in a flour material for a fried food to be produced, and therefore, compared with the case of using starch subjected to a processing such as a swelling inhibition treatment as in the prior art, the use of a food additive such as a synthetic emulsifier can be inhibited, and a flour material for a fried food which can sufficiently cope with the health of consumers who have increased in recent years can be provided.

Claims (9)

1. A breading material for fried food, comprising a cereal flour composition comprising cereal flour and fat, The heating swelling degree of the cereal flour composition is 5-40, and the batter viscosity is 4000-14000 mPa·s. 2 . The deep-fried food crust material according to claim 1 , wherein the cereal flour is wheat flour or starch. 3. A method for producing a deep-fried food crust material, which is the method for producing a deep-fried food crust material according to claim 1 or 2, wherein the method comprises the following steps: The invention also provides a step of mixing unprocessed cereal flours, oils and water to obtain a mixture; and a step of heating the mixture to obtain the cereal flour composition. 4 . The method for producing a deep-fried food crust material according to claim 3 , wherein the heat treatment is a treatment for reducing a degree of swelling of the unprocessed cereal flour by heating. 5 . The method for producing a deep-fried food crust material according to claim 4 , wherein the unprocessed cereal flour has a degree of swelling upon heating of 50 or more. 6 . The method for producing a fried food crust material according to claim 3 , wherein the heat treatment is a treatment of leaving the mixture to stand in an environment with an atmospheric temperature of 30 to 95° C. for 24 hours or more. 7 . The method for producing a fried food crust material according to claim 3 , wherein in the mixing step, preliminarily heated fat is used as the fat. 8 . The method for producing a deep-fried food crust material according to claim 3 , wherein the polymer content of the oil and fat is 0.1 to 15%. 9 . The method for producing a deep-fried food crust material according to claim 3 , wherein the iodine value of the fat is 120 to 220.