JP2022060117A - Fried flour mix containing dried flour and / or starch and frying products using it - Google Patents

Abstract

To provide a dusting-flour mix for fried food maintaining crispy favorable palate feeling of dough even when time passed.SOLUTION: A dusting-flour mix for dried food contains 0.1-20 pts. mass of grain flour and/or starch dried so that a moisture content accounts for 5 mass% or less in 100 pts. mass of dusting-flour mix for fried food. A fried product using the mix is provided. As the kind of the grain flour, potato flour, wheat flour, corn flour, rice flour and the like are listed. As the kind of starch, tapioca starch, potato starch, wheat starch, rice starch, corn starch and the like are listed. As a drying method, freeze dry, hot blast dry and the like are employed.SELECTED DRAWING: None

Description

The present invention relates to a flour mix for deep-fried foods containing dried flour and / or starch and a frying product using the same.

For deep-fried foods such as tempura and pork cutlet that are battered and fried, sprinkle flour or other flour on the ingredients as a pretreatment for battering in order to improve the binding property of the batter before frying. Is being done.
For example, for example, a flour for deep-fried foods containing oil-processed acetylated starch is known for the purpose of developing the binding property of batter and the juicy texture of fried seeds (see, for example, Patent Document 1).
In addition, oil-processed starch and gelatin are intended to make fried foods that have excellent binding properties between the ingredients of fried foods and the batter, and the batter does not easily come off, and the quality of the batter does not deteriorate even after cooking. And a starch mix for deep-fried foods containing a vegetable protein is known (see, for example, Patent Document 2).

Japanese Unexamined Patent Publication No. 2002-291431 Japanese Unexamined Patent Publication No. 2018-11387

At convenience stores and supermarkets, fried products are stored in warming fixtures or room temperature fixtures, or packed in packs for sale, but over time, the texture of the batter becomes crispy and crisp. There was a problem that it was damaged.
An object of the present invention is to provide a flour mix for deep-fried foods, which can maintain the texture of crispy batter over time.

As a result of diligent research to achieve the above object, the present inventor mixes a specific amount of dried flour and / or starch so that the water content is 5% by mass or less in the fried food flour mix. As a result, we have found that the texture of batter that is crispy and crisp can be maintained over time, and we have completed the present invention.
Therefore, in the present invention, 0.1 part by mass of dried flour and / or starch so that the water content (hereinafter, also referred to as “moisture value”) is 5% by mass or less in 100 parts by mass of the flour mix for deep-fried food. It is a flour mix for deep-fried foods containing 20 parts by mass or less.
It is also a frying product using this.
Examples of the type of flour include wheat flour, potato flower, corn flour, rice flour and the like, and examples of the type of starch include wheat starch, potato starch, corn starch, rice flour starch, tapioca starch and the like.
Examples of the drying method include freeze-drying and hot air drying.

The fried food using the fried food flour mix of the present invention can maintain a crispy and crispy batter texture over time.

Hereinafter, the present invention will be described in detail.
The flour and / or starch dried so that the moisture value used in the present invention is 5% by mass or less means the flour and / or starch dried so that the moisture value is 5% by mass or less.
When drying the flour and / or starch, commercially available products can be used as the flour and / or starch to be used, and these have a moisture value of about 8% by mass or more unless specially dried.
The dried flour and / or starch used in the present invention can be obtained by drying the flour and / or starch having a water content of 8% by mass or more so that the water value is 5% by mass or less.
It is also possible to obtain dried flour by drying the raw material before making it into flour, crushing it and sieving it.
The dryer used for freeze-drying and hot-air drying is not particularly limited, and a commercially available product can be used.

The type of dried flour used in the present invention is not particularly limited, and examples thereof include wheat flour, potato flower, corn flour, and rice flour.
Further, the type of dried starch used in the invention is not particularly limited, and examples thereof include wheat starch, potato starch, corn starch, rice flour starch, tapioca starch and the like.
The blending amount of the dried flour and / or starch is 0.1 part by mass or more and 20 parts by mass or less in 100 parts by mass of the flour mix for deep-fried food.
If the blending amount is less than 0.1 parts by mass, a sufficient effect cannot be obtained, and if it exceeds 20 parts by mass, the texture is not crispy and crispy, but rather a crunchy texture, which is unsuitable.
In the present invention, the effect is obtained if at least one of dried flour and dried starch is used in an amount of 0.1 parts by mass or more and 20 parts by mass or less in 100 parts by mass of the flour mix for deep-fried foods. be able to.

In the fried food dusting mix of the present invention, raw materials conventionally used for flouring can be used, if necessary, in addition to the dried flour and / or starch.
For example, flours and starches other than starch and / or starch dried so that the water content is 5% by mass or less, egg flour, salt, seasonings, spices, flavors, coloring agents and the like can be mentioned.
These blending amounts may be the blending amounts conventionally used for dusting.

The flour mix for deep-fried foods of the present invention can be obtained by mixing the raw materials so as to be uniform.
The mixing method is not particularly limited, and examples thereof include a manual mixing method and a method using a mixer such as a ribbon mixer, a nouter mixer, a cascade mixer, a drum mixer, and a V-type mixer.

The method of using the fried food dusting mix of the present invention may be the same as that of known dusting powder. You can get a frying product by frying.
The fried foods that can be used for the flour of the present invention are those that have battering and batter, such as tempura and pork cutlet, and fried chicken, fried chicken sprinkled with flour or seasoning, etc. are excluded.
The ingredients that can be used are not particularly limited, and examples thereof include meat, fish and shellfish, vegetables, beans, mushrooms, and the like.
These may be raw or heat treated.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Preparation of dried flour and dried starch]
・ Commercially available wheat flour (moisture value 14% by mass), potato flower (moisture value 17% by mass), cornflower (moisture value 14% by mass), rice flour (moisture value 11% by mass), wheat starch (moisture value 13% by mass) , Potato starch (moisture value 18% by mass), corn starch (moisture value 13% by mass), rice starch starch (moisture value 14% by mass), tapioca starch (moisture value 12% by mass) vacuum dryer (manufactured by Kyowa Vacuum Technology Co., Ltd.) , RLE III-103) freeze-dried wheat flour with a water content of 5%, freeze-dried potato flower, freeze-dried cornflower, freeze-dried rice flour, freeze-dried wheat starch, freeze-dried potato starch, freeze-dried corn starch. , Freeze-dried rice starch starch and freeze-dried tapioca starch were obtained.
・ Commercially available wheat flour (moisture value 14% by mass), potato flower (moisture value 17% by mass), cornflower (moisture value 14% by mass), rice flour (moisture value 11% by mass), wheat starch (moisture value 13% by mass) , Potato starch (moisture value 18% by mass), corn starch (moisture value 13% by mass), rice flour starch (moisture value 14% by mass), tapioca starch (moisture value 12% by mass), constant temperature dryer (manufactured by Yamato Scientific Co., Ltd.) , DX302) Hot air dried wheat flour with 5% moisture value, Hot air dried potato flower, Hot air dried corn starch, Hot air dried rice flour, Hot air dried wheat starch, Hot air dried potato starch, Hot air dried corn starch, Hot air dried Rice starch and hot air dried tapioca starch were obtained.

[Verification of effect by blending amount]
The raw materials of the formulations shown in Tables 1 to 9 were mixed well to prepare a flour mix for deep-fried food, which was evenly sprinkled on 80 g of chicken thigh, coated with a batter, and further coated with a batter.
The batter used was 55.5 parts by mass of soft wheat flour, 40 parts by mass of tapioca starch, 1 part by mass of baking powder, 2 parts by mass of salt, 1 part by mass of sodium glutamate, 0.5 parts by mass of guar gum and 150 parts by mass of water. Prepared by stirring.
The blender used was prepared by mixing 98 parts by mass of weak wheat flour and 2 parts by mass of salt.
This was fried in salad oil at 170 ° C for 1 minute, then heated in a steam oven (humidity in the refrigerator 70%, temperature in the refrigerator 140 ° C) for 10 minutes, and frozen in a rapid freezer at -50 ° C for 30 minutes to obtain frozen fried chicken. ..
After storing the frozen fried chicken at -30 ° C for 3 days, fry it in salad oil at 170 ° C for 5 minutes, store it in a hot case with a temperature of 70 ° C and a humidity of 50% for 6 hours, and then use 10 panelists to remove only the flour. When used (Reference Example 1) was used as a control (3 points), evaluation was performed according to the following evaluation criteria.
In Tables 1 to 9, the unit of the blending amount is a mass part.
・ Texture (crisp)
5 points Crispy and very good Crisp and very good 4 points Crisp and good Crisp and good 3 points Normal 2 points Not too crispy and slightly bad Crisp or slightly crunchy and bad.
1 point Not crispy and very bad crispness or crunchy and very bad

The obtained evaluation results are shown in Tables 1 to 9.
In the table, the evaluation shows the number of people who gave the score and the average score.
Those with an average texture of 3.5 points or more were considered as acceptable.

In Comparative Example 1, the texture was crunchy and the texture was inferior.

In Comparative Example 2, the texture was crunchy and the texture was inferior.

In Comparative Example 3, the texture was crunchy and the texture was inferior.

In Comparative Example 4, the texture was crunchy and the texture was inferior.

In Comparative Example 5, the texture was crunchy and the texture was inferior.

In Comparative Example 6, the texture was crunchy and the texture was inferior.

In Comparative Example 7, the texture was crunchy and the texture was inferior.

In Comparative Example 8, the texture was crunchy and the texture was inferior.

In Comparative Example 9, the texture was crunchy and the texture was inferior.

[Verification of effect by drying method]
The evaluation was carried out in the same manner as in Example 1 except that the freeze-dried flour and / or starch was changed as follows.
Example 55 The freeze-dried wheat flour of Example 4 was changed to hot air-dried wheat flour.
Example 56 The freeze-dried potato flower of Example 10 was changed to a hot-air dried potato flower.
Example 57 The freeze-dried cornflower of Example 16 was changed to hot air-dried cornflower.
Example 58 The freeze-dried rice flour of Example 22 was changed to hot air-dried rice flour.
Example 59 The freeze-dried wheat starch of Example 28 was changed to hot air-dried wheat starch.
Example 60 The freeze-dried potato starch of Example 34 was changed to hot air-dried potato starch.
Example 61 The freeze-dried cornstarch of Example 40 was changed to hot air-dried cornstarch.
Example 62 The freeze-dried rice flour starch of Example 46 was changed to hot air-dried rice flour starch.
Example 63 The freeze-dried tapioca starch of Example 52 was changed to hot air-dried tapioca starch.
The obtained evaluation results are shown in Table 10.

As for the drying method, a satisfactory effect could be obtained regardless of whether it was hot air drying or freeze drying.
A more preferred drying method was freeze-drying.

Claims (4)

A flour mix for deep-fried foods containing 0.1 parts by mass or more and 20 parts by mass or less of flour and / or starch dried so that the water content is 5% by mass or less in 100 parts by mass of the flour mix for deep-fried foods. The flour is at least one of the flour selected from the group consisting of wheat flour, potato flower, corn flour and rice flour, and the starch is selected from the group consisting of wheat starch, potato starch, corn starch, rice flour starch and tapioca starch. The flour mix for fried foods according to claim 1, wherein the starch is at least one kind. The flour mix for deep-fried food according to claim 1 or 2, wherein the drying method is freeze-drying or hot-air drying. A frying product using the frying powder mix according to any one of claims 1 to 3.