JP7391976B2 - Flour mix for frying - Google Patents

Description

The present invention relates to a flouring mix for deep-frying.

BACKGROUND ART When stretching or shaping bread or noodle dough, the dough is sometimes sprinkled with flour, or when producing fried foods with batter, flour is sometimes applied to ingredients as a base for batter. The flour used in these operations is called dusting powder. When producing battered fried foods, flour is used to promote adhesion of the batter to the surface of the ingredients and to prevent the attached batter from peeling off. In the production of battered fried foods using flour, flour is first applied to the surface of the ingredients, and then a batter is applied onto the flour. At this time, it is desirable that the flour be evenly attached to the surface of the ingredients. Uneven adhesion of flour on the surface of ingredients may reduce the texture of the resulting fried food.

Patent Documents 1 to 4 describe that a flour for frying containing oil-processed starch improves the binding properties between ingredients and coating materials. Patent Document 5 describes that a flour mix for deep-frying containing glutinous potato starch can contain other starches such as fat-processed starch. Patent Document 6 describes that by using rice flour as flour, leakage of the flavor of the ingredients can be prevented and the good taste of the batter can be maintained.

JP2002-291431A Japanese Patent Application Publication No. 2007-28905 Japanese Patent Application Publication No. 2012-165724 Japanese Patent Application Publication No. 2018-113878 International Publication No. 2017/030081 JP2015-029476A

The present invention provides a flour mix that can be applied evenly to the surface of ingredients with a simple operation and that makes it possible to produce coated fried foods with good texture.

The present inventor has discovered that a mixed flour containing oil-processed starch and rice flour has good operability and can be applied evenly to the surface of ingredients, and that coated fried foods produced using the mixed flour as a dusting powder can be used. It was found that it has a good texture.

The present invention provides the following.
[1] Flour mix for deep-frying containing oil-processed starch and rice flour.
[2] The flour mix for frying according to [1], which contains 70 to 99.5% by mass of the oil-processed starch and 0.5 to 10% by mass of the rice flour.
[3] The flour mix for frying according to [1] or [2], further containing 0.2 to 10% by mass of salt.
[4] The flour mix for frying according to any one of [1] to [3], wherein the flour content is 2% by mass or less.
[5] Use of mixed flour containing oil-processed starch and rice flour as flour for frying.
[6] The use according to [5], wherein the mixed flour contains 70 to 99.5% by mass of the oil-processed starch and 0.5 to 10% by mass of the rice flour.
[7] The use according to [5] or [6], wherein the mixed powder further contains 0.2 to 10% by mass of salt.
[8] The use according to any one of [5] to [7], wherein the content of wheat flour in the mixed flour is 2% by mass or less.
[9] A battered material for deep-fried foods, which comprises applying the flour mix for deep-fried foods according to any one of [1] to [4] to the surface of the ingredients, and then coating the obtained ingredients with batter. manufacturing method.
[10] Applying the flour mix for deep-frying according to any one of [1] to [4] to the surface of the ingredients, and then coating the obtained ingredients, and the coated ingredients. to oil the
A method for producing battered fried foods, including:

The flour mix for frying of the present invention has good operability and can be applied thinly and evenly to the surface of ingredients with a simple operation. The coated fried food produced using the flour mix for deep-fried food of the present invention has a crispy batter, is neither sticky nor powdery, and has a good texture.

Fried foods with batter may have the problem that the coating may peel off from the ingredients during or after cooking due to shrinkage or deformation of the ingredients by frying. In order to deal with this problem, it has been conventional practice to sprinkle powder on the ingredients in advance and then attach the batter to the ingredients before cooking, so that the ingredients and the batter adhere well. In the field of producing battered fried foods, the flour that is applied to the ingredients before the batter is applied as a base for the batter is called flour. Flour is used to improve the cohesiveness between ingredients and batter, and to prevent moisture from the ingredients from transferring to the batter to maintain the crispness of the batter.

In the production of battered fried foods, generally speaking, increasing the amount of flour that adheres to the ingredients improves the cohesion between the ingredients and the batter. On the other hand, conventionally, when there is a large amount of flour attached to the ingredients, the resulting fried food may have problems such as loss of crispy batter or a sticky or floury texture. there were. Furthermore, batters that tend to stick to ingredients tend to stick to the cook's hands, resulting in poor workability.

The present invention provides a flour mix for deep-frying. The flour mix for frying of the present invention (hereinafter also referred to as the mix of the present invention) contains fat-processed starch and rice flour.

The fat-processed starch contained in the mix of the present invention is starch obtained by processing starch with fat and oil. Preferably, the fat-processed starch contained in the mix of the present invention is produced by mixing raw starch with edible fat, emulsified fat, or a mixture thereof, and drying the resulting mixture as appropriate. If necessary, the mixture may be heat-treated before or after drying. Alternatively, the fat-processed starch contained in the mix of the present invention may be a commercially available fat-processed starch.

The type of raw starch for the oil-processed starch is not particularly limited, and examples include unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, and gelatinized raw starches. Examples include modified starches that have been subjected to treatments such as , etherification, esterification, crosslinking, and oxidation. These raw material starches can be used alone or in combination of two or more. Among the raw material starches listed above, esterified starch is preferred, and acetylated starch is more preferred. By using esterified starch, the adhesion of the mix of the present invention to ingredients is further improved.

The types of edible fats and emulsified fats and oils used in the fat-processed starch are not particularly limited. Examples of the edible fats and oils include edible vegetable and animal fats such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, and pork fat. It will be done. The emulsified oil and fat can be prepared by mixing and emulsifying the above-mentioned edible oil and fat, a component having an emulsifying effect, and, if necessary, an aqueous liquid. Examples of components having an emulsifying effect include emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and lecithin, polysaccharides such as polysaccharide thickeners, and proteins such as casein. Examples of the aqueous liquid include fresh water, electrolyzed water, acidic water, alkaline water, and the like. These edible fats and oils and emulsified fats and oils can be used alone or in combination of two or more.

In the process for producing the oil-processed starch, the edible oil, emulsified oil, or a mixture thereof is preferably added to 100 parts by weight of the raw starch, preferably 0.01 to 3 parts by weight, more preferably 0.05 to 1 part by weight. It is sufficient to mix parts by mass.

The content of the fat-processed starch in the mix of the present invention is preferably 70 to 99.5% by mass, more preferably 70 to 99% by mass, even more preferably 80 to 97% by mass, based on the total mass of the mix. Preferably it is 86 to 95% by mass. When the mix of the present invention contains 70% by mass or more of the fat-processed starch, it is effective in promoting the adhesion of the mix to the surface of ingredients and preventing the adhering mix from peeling off from the ingredients. On the other hand, if the content of the fat-processed starch in the mix of the present invention is 99.5% by mass or less, the mix will not adhere too much to the surface of the ingredients, and the resulting battered fried food will have a good texture. can have.

The rice flour contained in the mix of the present invention may be, for example, pulverized rice such as glutinous rice or glutinous rice, or commercially available rice flour, joshin flour, mochi flour, etc. may be used. The content of the rice flour in the mix of the present invention is preferably 0.5 to 10% by mass, more preferably 0.5 to 9% by mass, even more preferably 1 to 9% by mass, based on the total mass of the mix. Preferably it is 2 to 8% by mass. By setting the content of rice flour in the mix within the above-mentioned range, the mix can easily adhere thinly and evenly to the surface of the food.

It is preferable that the mix of the present invention further contains salt because the adhesion of the mix and the texture of the resulting battered fried food are further improved. The content of salt in the mix of the present invention is preferably 0.2 to 10% by weight, more preferably 1 to 9% by weight, and even more preferably 2 to 8% by weight based on the total weight of the mix. If the content of salt in the mix exceeds 10% by mass, the resulting fried product may have a strong salty taste.

The mix of the present invention may further contain other components, if necessary, in addition to the above-mentioned oil- or fat-processed starch, rice flour, and salt. Examples of the other ingredients include grain flours other than rice flour such as corn flour and rye flour; starches other than oil-processed starches; sugars; proteins such as egg powder and egg white powder; gelling agents; thickeners; amino acids, etc. Examples include, but are not limited to, seasonings; spices; fragrances; powdered oils and fats; and the like. The mix of the present invention can contain any one kind or a combination of two or more kinds of other components, depending on the type of ingredients or coating materials used for the desired fried food. The content of the other components in the mix of the present invention may be the remainder of the oil-processed starch, rice flour, and salt, but is preferably 25% by mass or less, more preferably 15% by mass based on the total mass of the mix. The content is preferably 10% by mass or less. However, if the mix of the present invention contains wheat flour, it may adhere excessively to the ingredients or absorb moisture from the ingredients, becoming viscous and causing uneven adhesion, resulting in poor operability. The content of wheat flour in the mix of the invention is preferably 2% by mass or less, more preferably the mix of the invention does not contain wheat flour. The content of glutinous seed starch in the mix of the present invention is preferably less than 15% by mass, more preferably 10% by mass or less, and still more preferably the mix of the present invention does not contain glutinous seed starch. Further, the content of gelatin in the mix of the present invention is preferably less than 0.3% by mass, more preferably 0.1% by mass or less, and still more preferably the mix of the present invention does not contain gelatin.

The mix of the present invention can be used as a flour for frying. That is, battered fried foods can be produced by attaching the mix of the present invention to the surface of ingredients, coating the obtained ingredients, and then frying the battered ingredients. Alternatively, the battered ingredients can be prepared as a battered fried food material, which can be stored or distributed without being coated in oil.

The ingredients to which the mix of the present invention is attached are not particularly limited, but include, for example, meat such as chicken, pig, cow, sheep, and goat, seafood such as squid, shrimp, and horse mackerel, and vegetables. From the viewpoint of improving the binding properties between ingredients and batter, the mix of the present invention is preferably applied to ingredients that tend to shrink when heated, such as meat and seafood.

When using the mix of the present invention as a flour for deep-frying, it is preferable to apply the mix directly to the surface of the ingredients, such as by sprinkling the mixture on the ingredients. If desired, the ingredients may be seasoned before applying the mix of the present invention. The "sprinkling" operation includes all operations in which the mix of the present invention can be directly attached to the surface of ingredients (which may have a seasoning). Preferred examples of the "sprinkling" operation include sprinkling the mix from above the ingredients, putting the mix and ingredients into a sealable bag and shaking with the bag's entrance closed, and shaking the mix with the bag closed. Examples include an operation of picking it up and rubbing it on the ingredients, and an operation of spreading the mix on a plate or the like and rolling the ingredients on the mix. While the mix of the present invention has excellent adhesion to ingredients, it does not easily stick to ingredients or hands. Therefore, the mix of the present invention can be applied thinly and evenly to the entire surface of the ingredients by the simple operation described above.

On the other hand, when attaching conventional flour to ingredients, which has poor adhesion and operability, in order to ensure that a sufficient amount of flour adheres to the ingredients, an excessive amount of flour is first attached to the ingredients. After that, it was common to remove excess powder from the ingredients by dusting them. The mix of the present invention does not require an excessive amount of powder to adhere to the ingredients, and even if a large amount of powder adheres to the ingredients, there is no need to perform operations such as flicking the ingredients, and the ingredients can be lifted. Just shake it gently to remove excess powder. Therefore, the mix of the present invention is more economical than conventional mixes because it not only allows ingredients to be coated with a simpler operation, but also allows ingredients to be coated with a smaller amount of powder.

The amount of the mix of the present invention attached to the surface of the ingredients may vary depending on the type, shape, etc. of the ingredients, but is preferably 2 to 8 parts by weight, more preferably 3 to 7 parts by weight, per 100 parts by weight of the ingredients. More preferably, it is 4 to 6.5 parts by mass. If the amount of the mix is too small, the batter of the fried food will easily peel off, while if the amount of the mix is too large, the batter of the fried food will lose its crispness or become soggy. It may have a powdery texture.

Next, a dressing material is applied to the ingredients to which the mix of the present invention has been applied (battering). The coating material may be a powder coating material (breeder) or a liquid coating material (coating liquid). The type of coating material to be applied may be appropriately selected depending on the type of fried food to be manufactured. Examples of blenders include, but are not limited to, bread crumbs, fried flour, grain flour, starch flour, and the like. Further, examples of the coating liquid include, but are not limited to, egg wash, coating liquid for tempura or fried food with bread crumbs, and coating liquid for fried chicken.

Next, by frying the battered ingredients, a battered fried food can be produced. Fried food may be fried according to conventional methods, such as deep frying in a large amount of oil or deep frying in a small amount of oil. The types of coated fried foods produced using the mix of the present invention as a flour coating are not particularly limited, and include, for example, fried chicken, French fries, tempura, fritters, and breaded fried foods.

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

Test example 1
(1) Production of dusting mix The raw materials listed in Table 1 were thoroughly mixed to produce a dusting mix. The fat-processed starch was produced by adding 0.5 parts by mass of safflower oil to 100 parts by mass of raw starch, mixing well, and drying in a constant temperature bath at 100° C. according to a conventional method. As raw material starches, unprocessed corn starch, unprocessed tapioca starch, acetylated tapioca starch, and etherified crosslinked tapioca starch were used.

(2) Evaluating the operability of the mix Sprinkle 3g of the flour mixture directly above the chicken breast (25g), rub it in with your hands for 5 seconds, then lift the chicken breast and shake it gently 3 times to remove excess The powder was removed. The operability of the dusting mix in these operations was evaluated using the following evaluation criteria. The work and evaluation were performed by 10 expert panelists, and the average value of the 10 evaluations was calculated. In addition, the mass of the chicken breast to which the flour mixture had adhered was measured, and the amount of flour adhering was calculated. The results are shown in Table 1.
<Evaluation criteria: operability>
5 points: After rubbing for 5 seconds, the mix was thinly and evenly adhered to the entire surface of the meat, which was extremely good.
4 points: After 5 seconds of rubbing operation, the mix is evenly adhered to the entire surface of the meat, which is good.
3 points: After the rubbing operation for 5 seconds, there were parts of the meat surface where the mix was not sufficiently adhered or where the mixture was thickly adhered.
2 points: After 5 seconds of rubbing, there are parts of the meat surface where the mix is not adhered or parts where it is thickly adhered, which is poor.
1 point: After 5 seconds of rubbing operation, there were many areas where the mix was not attached to the surface of the meat or where it was thickly adhered, and there were also areas where the adhering mix had peeled off, so it was extremely poor.

(3) Texture evaluation of fried foods Spread the flour mix on a cutting board, place pork loin (200 g each, 1 cm thick) on top, press down once from the top, turn it over and press down once again from the top. , the mix was applied to the entire surface of the meat. The meat to which the mix had adhered was lifted and gently shaken three times to remove excess powder, and then its mass was measured. After dipping the meat with the mix into a batter solution (a well-mixed mixture of 30% by mass of soft flour, 10% by mass of whole eggs, and 60% by mass of cold water), it is coated with breadcrumbs and then soaked in salad oil heated to 170°C for 4 minutes. I made tonkatsu by frying it in oil. After the produced pork cutlets were cooled to room temperature, their texture was evaluated by 10 expert panelists using the following evaluation criteria, and the average score was determined. The results are shown in Table 1.
<Evaluation criteria: texture>
5 points: Extremely good, with strong crispy texture and no stickiness or powderiness.
4 points: Good texture with crispy texture and no stickiness or powderiness.
3 points: It has a crispy texture, but it feels slightly sticky and powdery.
2 points: Poor crispy texture, slightly sticky or powdery.
1 point: Very poor texture with almost no crispy texture and strong stickiness or powderiness.

Test example 2
A flouring mix was produced and evaluated in the same manner as in Test Example 1, except that the content of oil-processed starch was changed as shown in Table 2. The results are shown in Table 2. Note that Table 2 shows the results of Production Example 2 again.

Test example 3
A flouring mix was produced and evaluated in the same manner as in Test Example 1, except that the content of rice flour was changed as shown in Table 3. The results are shown in Table 3. In Table 3, the results of Production Example 2 are listed again.

Test example 4
A flouring mix was produced and evaluated in the same manner as in Test Example 1, except that salt was added in the amount shown in Table 4. The results are shown in Table 4.

Test example 5
A powdered powder mix having the composition shown in Table 5 was produced and evaluated in the same manner as in Test Example 1. The results are shown in Table 5. Note that Table 5 shows the results of Production Examples 3 and 4 again. Mixes containing wheat flour tended to increase the amount of adhesion while decreasing operability. When the flour content was 2% by mass, the decrease in operability was alleviated.

Claims (5)

A flour mix for frying containing 70-99.5% by mass of oil-processed starch and 0.5-10% by mass of rice flour. The flour mix for frying according to claim 1 , further containing 0.2 to 10% by mass of salt. The flour mix for frying according to claim 1 or 2 , wherein the flour content is 2% by mass or less. A method for producing a battered material for deep-fried foods, which comprises applying the flour mix for deep-fried foods according to any one of claims 1 to 3 to the surface of ingredients, and then coating the obtained ingredients. The steps of: adhering the flour mix for deep-frying according to any one of claims 1 to 3 to the surface of ingredients, then coating the obtained ingredients; and frying the coated ingredients with oil. ,
A method for producing battered fried foods, including: