JP7527841B2 - Smoked grain flour and cooking composition containing the same - Google Patents

Description

The present invention relates to smoked grain flour, and in particular to smoked grain flour suitable for use in cooking compositions for fried and baked foods.

In general, when preparing cooked foods such as fried or baked foods made with ingredients such as meat, seafood, or vegetables, cooking compositions such as dusting powder, breader, and batter containing wheat flour or other grain flour are used. Conventionally, new materials have been developed by subjecting grain flour to heat treatment or the like in order to improve the texture and flavor of cooked foods such as fried or baked foods. For example, Patent Document 1 discloses roasted wheat flour that can provide foods with improved flavor and texture, particularly roasted wheat flour for deep-frying that can improve the flavor and texture of the batter and also improve the binding between the batter and the fried food, and that contains substantially no gelatinized starch, has a gluten vitality of 70 to 90 when the gluten vitality of untreated wheat flour is taken as 100, and has a whiteness of 90 to 100 when the whiteness of untreated wheat flour is taken as 100. Patent Document 2 discloses a batter composition that contains 1% to 70% by mass of non-glutinous rice flour that has been moist-heat-treated with moist steam at a product temperature of 80°C to 110°C for 10 to 40 minutes, with the aim of providing a batter composition that can produce a crispy, crunchy coating for fried foods and fried foods using the same.

Meanwhile, technology for processing grain flour by smoking has also been developed. For example, Patent Document 3 discloses a method for producing a preserved food with excellent preservability, which aims to provide a novel preserved food and its manufacturing method, and a food pack for the preserved food, that can improve the preservability of the food without adding synthetic preservatives, and is characterized by including a smoking step in which the food is smoked by smoking it, and a cooking/processing step in which the food smoked in the smoking step is used to cook or process the food to obtain the preserved food. In one embodiment, the method discloses a method in which the food is wheat flour, and in the cooking/processing step, dough containing the wheat flour is heated to obtain bread as the preserved food.

JP 2013-027325 A JP 2013-106538 A JP 2018-126130 A

As in Patent Documents 1 and 2, materials obtained by processing the cereal flour itself are advantageous in that they can be mixed uniformly with the cereal flour to be incorporated into the cooking composition in terms of particle size, specific gravity, etc. However, with regard to smoked cereal flour, Patent Document 3 discloses that smoked wheat flour can be used to make bread with excellent shelf life, but it is not yet clear what effect it has on the texture and flavor of cooked foods when used in a cooking composition.

Therefore, the object of the present invention is to provide a smoke-treated grain flour for use in a cooking composition that can improve the texture, flavor, etc., of cooked foods.

The inventors of the present invention have incorporated grain flour smoked under various conditions into a cooking composition and conducted various studies on the effects of the blend. As a result, they have found that the texture and flavor of cooked foods can be improved, particularly the saltiness, by using grain flour smoked under specified conditions.

That is, the above-mentioned object is to provide a method for producing a composition for cooking containing smoked grain flour, the method comprising the steps of: smoking a raw material grain flour to produce smoked grain flour so that the color difference (ΔE ^* ab) in the CIELAB color system is 2.5 to 13.0; mixing the produced smoked grain flour with other materials as necessary, the method comprising the steps of: a method for producing a composition for cooking containing smoked grain flour, the method comprising the steps of: mixing the produced smoked grain flour with other materials as necessary, the method comprising the steps of: a method for producing a composition for cooking containing smoked grain flour, the method comprising the steps of: mixing a raw material grain flour with other materials as necessary, the method comprising the steps of: mixing the produced smoked grain flour with other materials as necessary, the method comprising the steps of: mixing the produced smoked grain flour with other materials as necessary, the method comprising the steps of ^: and a method for imparting or enhancing a salty taste to cooked foods, comprising the steps of: smoking a grain flour so that the average molecular weight of the grain flour is 2.5 to 13.0; and mixing the smoked grain flour thus produced with other ingredients as necessary; and a method for imparting or enhancing a salty taste to cooked foods, comprising adhering the salty taste imparting agent or salty taste enhancer for cooked foods produced by the production method of the present invention to an ingredient and cooking it by heat. In the present invention, "composition for cooking" refers to a powder or suspension such as dusting powder, breader, batter, etc. containing grain flour such as wheat flour used in producing cooked foods such as fried or baked foods with ingredients such as meat, seafood, vegetables, etc. In addition, "cooked food" means food that has been cooked by applying the cooking composition to ingredients such as meat, seafood, vegetables, etc., and then frying, baking, steaming, cooking in a microwave oven, cooking with superheated steam, etc. Specific examples include deep-fried foods such as tempura, fritters, deep-fried chicken, tatsuta-age, and breaded fries, baked foods such as cutlets, piccata, and sauteed foods, steamed foods, foods cooked in a microwave oven, and foods cooked with superheated steam.

By using the smoke-treated wheat flour produced by the manufacturing method of the present invention in a cooking composition, the texture and flavor of cooked foods can be improved, particularly the saltiness can be imparted or enhanced, making it easy to provide cooked foods with improved texture and flavor, particularly reduced-salt cooked foods.

[Method of producing smoked flour]
The method for producing smoked flour of the present invention is a method for producing smoked flour for use in a cooking composition, and is characterized by comprising a step of smoking a raw material flour so that the color difference (ΔE ^* ab) in the CIELAB color system is 2.5 to 13.0. In the present invention, the color difference (ΔE ^* ab) in the CIELAB color system is a numerical value calculated according to the following formula (I).

In the CIELAB color system, L ^* represents lightness, a ^* represents a greater chromaticity in the red direction as the value increases, and b ^* represents a greater chromaticity in the yellow direction as the value increases. The color difference (ΔE ^* ab) calculated from these values can quantify subtle color differences, and is therefore considered to be an index of the degree of smoking. In the present invention, it has been found that by blending smoke-treated flour obtained by smoking raw material flour so as to achieve a color difference (ΔE ^* ab) within the above range into a cooking composition, the texture of cooked foods can be improved (when used in batter, the coating is made brittle, and when used as dusting flour, the texture of meat and seafood as ingredients after heating is softened) and the flavor can be improved, particularly the saltiness can be imparted or enhanced. Although the mechanism of action is unclear, it is believed that the resin components and volatile components attached to the surface of the flour by smoking treatment affect the texture and flavor of cooked foods. As shown in the examples described later, when the color difference (ΔE ^* ab) is less than the above range, the texture and flavor of the cooked food are not improved, and when it is greater than the above range, the cooked food has a burnt odor and the flavor is deteriorated. In the present invention, the color difference (ΔE ^* ab) is preferably 2.7 to 12.0, more preferably 3.0 to 10.0. In addition, L ^* , a ^* , and b ^* in the CIELAB color system can be measured using a spectrophotometer or the like. In the present invention, a spectrophotometer CM-5 (manufactured by Konica Minolta Japan, Inc.) was used as the measuring device, and measurements were performed under SCE (specular reflection excluded) conditions. The sample was filled in an attached petri dish to a thickness of 1 cm or more to prevent the transmission of irradiated light. In addition, color management software (SpectraMagicNX) attached to the device was used to analyze the analytical data.

In the present invention, the raw material flour is not particularly limited as long as it is edible. Examples include wheat flour (weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour, etc.), soy flour, barley flour, buckwheat flour, rye flour, rice flour, corn flour, etc., and mixtures of multiple types of these grain flours. Wheat flour and/or soy flour are preferred as the raw material flour, as they can be easily incorporated into the cooking composition.

In the present invention, the smoking process can be carried out according to a conventional method. For example, the method may be a method of smoking raw material flour placed in a tray or drum placed above a container in which smoking material is heated, or a method of introducing smoke generated by a smoke generator into a smoking chamber and smoking raw material flour placed in a tray or drum placed there. In order to smoke the raw material flour uniformly, it is preferable to stir the raw material flour manually or automatically during the smoking process. There are no particular restrictions on the temperature and time of smoking. The smoking process generally includes cold smoking, which is a long period of smoking at 15°C to 30°C (e.g., 2 to 3 weeks), warm smoking, which is a short period of smoking at 30 to 80°C (e.g., tens of minutes to several hours), and hot smoking, which is a short period of smoking at 80°C or higher (e.g., 10 minutes or less), and any of these smoking processes may be used. In the present invention, warm smoking or hot smoking is preferred. There are no particular limitations to the smoking material, and commonly used materials such as cherry, beech, walnut, apple, oak, hickory, maple, and white oak can be used alone or in combination of two or more.

The smoke-treated flour obtained by the manufacturing method of the present invention includes smoke-treated wheat flour, smoke-treated soy flour, smoke-treated barley flour, smoke-treated buckwheat flour, smoke-treated rye flour, smoke-treated rice flour, smoke-treated corn flour, etc., which are obtained by smoking the above-mentioned raw material flours, and combinations of multiple types of these smoke-treated flours. Since the L ^* , a ^* , and b ^* in the CIELAB color system of each smoke-heat-treated flour itself vary depending on the type of raw material flour used, it is not possible to specify a uniform range for all smoke-treated flours. Preferred smoke-treated flours for use in the cooking composition include smoke-treated wheat flour, in which the smoke-treated flour is smoke-treated wheat flour and has a b ^* of 9.8 to 18.0, preferably 10.0 to 17.0, in the CIELAB color system, and smoke-treated soy flour, in which the smoke-treated flour is smoke-treated soy flour and has a b ^* of 19.0 to 27.0, preferably 20.0 to 25.0, in the CIELAB color system. When the smoke-treated flour is smoke-treated wheat flour, the a ^* in the CIELAB color system is preferably 0.4 to 1.5, more preferably 0.6 to 1.3, and when the smoke-treated flour is smoke-treated soy flour, the a* is preferably 0.7 to 3.0, more preferably 1.0 to 2.2. Furthermore, the L ^* of the smoked flour in the CIELAB color system is preferably 90.0 to 95.0 when the smoked flour is smoked wheat flour, and is preferably 80.0 to 86.0 when the smoked flour is smoked soy flour.

In the method for producing smoke-treated grain flour of the present invention, the degree of smoke treatment can also be ascertained by analyzing the volatile components of the obtained smoke-treated grain flour. The volatile components of the smoke-treated grain flour can be analyzed by solid-phase microextraction-gas chromatography mass spectrometry (SPME-GC/MS), i.e., by adsorbing the components volatilized from a sample onto SPME fiber using solid-phase microextraction (SPME method), and then analyzing the adsorbed volatile components using a gas chromatography mass spectrometer (GC/MS). The composition ratio of the volatile components of the smoke-treated grain flour (composition ratio as peak area value) can be calculated from the chromatogram obtained by SPME-GC/MS analysis, which can serve as an index of the degree of smoke treatment. For example, it is preferable that 25-70% of the total peak area value of the volatile components is aldehydes, and that 70% or more but less than 100% of the aldehydes is furfural (2-furfural, 5-methyl-2-furfural, 3-furfural), 7-20% of the total peak area value of the volatile components is ketones, and that 80% or more but less than 100% of the ketones is composed of acetol and diacetyl, and 20-40% of the total peak area value of the volatile components is acids, and that 70% or more but less than 100% of the acids is acetic acid.

[Method of producing a cooking composition]
The method for producing the cooking composition of the present invention includes a step of mixing the smoked grain flour produced by the method for producing the cooking composition of the present invention with other materials as necessary. The cooking composition may be produced as a premix type cooking composition for dusting powder, breader, or batter for producing cooked foods, or may be produced on the spot as dusting powder, breader, batter, etc. when producing cooked foods. By using the cooking composition produced by the method for producing the cooking composition of the present invention, the texture and flavor of cooked foods can be improved, and in particular, saltiness can be imparted or enhanced. In the method for producing the cooking composition of the present invention, the blending amount of the smoked grain flour can be appropriately set depending on the form (powder, suspension, etc.) and type (composition for pre-treatment such as dusting powder, composition for coating material such as tempura flour and fried chicken flour, etc.), type of cooked foods, and method of use for cooked foods. For example, when the smoked grain flour is used as a dusting powder, it may be used as is, or it may be blended into the raw material powder in an amount of 5 to 95% by mass. When it is used as a coating material for batter, breader, etc., it may be blended into the raw material powder in an amount of preferably 1 to 20% by mass, more preferably 2 to 15% by mass.

In the method for producing the composition for cooking according to the present invention, there are no particular limitations on the other ingredients, and ingredients used in ordinary compositions for cooking can be blended as long as they do not impair the effects of the present invention. Examples of such ingredients include flours such as weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, and durum wheat flour, rice flour, barley flour, soy flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and heat-treated flours obtained by heat-treating these flours; starches such as corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, waxy tapioca starch, wheat starch, sago starch, rice starch, and sweet potato starch, and starches such as processed starches obtained by subjecting these starches to physical and chemical processing alone or in combination. Examples of auxiliary materials include carbohydrates such as dextrin, oligosaccharides, glucose, sucrose, maltose, and trehalose; fats and oils such as vegetable fats and oils, animal fats and oils, processed fats and oils, and powdered fats and oils; protein materials such as egg white powder, egg yolk powder, whole egg powder, wheat protein, milk protein, and soy protein; leavening agents such as baking powder containing gas generating agents such as baking soda (sodium bicarbonate), ammonium carbonate, and calcium carbonate, and acidic agents such as tartaric acid, potassium hydrogen tartrate, and sodium dihydrogen phosphate; thickening agents such as curdlan, xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and carrageenan; seasonings such as salt, sodium glutamate, and powdered soy sauce; extracts such as yeast extract, and extracts derived from livestock or seafood; emulsifiers such as glycerin fatty acid esters and lecithin; and others such as pumpkin powder, colorants, flavorings, spices, enzymes, and various quality improvers. When the cooking composition is a coating material such as batter or bread, it is preferable to mix salt-containing ingredients such as table salt or powdered soy sauce so that the salt content is lower than that of general coating materials.

[Method of producing cooked food]
The method for producing cooked foods of the present invention is to apply the smoked flour produced by the method of the present invention or the cooking composition produced by the method of the present invention to ingredients and cook them. As described above, the smoked flour can be used alone as a cooking composition. By using a cooking composition containing the smoked flour produced by the method of the present invention, cooked foods with improved texture and flavor, particularly cooked foods with salty taste or enhanced taste, can be produced. In the method for producing cooked foods of the present invention, the cooking composition can be used according to a conventional method. For example, the cooking composition can be applied as a dusting powder to ingredients made by processing and shaping seafood and processed marine products, meat and processed meat products, and vegetables as necessary, or the ingredients further immersed in a seasoning liquid as necessary, or the cooking composition can be applied by sprinkling as a spreader. The cooking composition may be prepared as a batter containing water or other liquid (beer, carbonated water, seasoning liquid, etc.) at an appropriate water content, and the ingredients may be immersed in the batter or coated with the batter to attach the batter to the ingredients. The batter may be attached after the dusting powder or the breader is attached, or the breader or bread crumbs may be sprinkled on the ingredients after the batter is attached. In the present invention, as described above, at least one of the dusting powder, breader, and cooking composition used in the batter to be attached to the ingredients may contain the smoked grain flour, and all cooking compositions may contain the smoked grain flour. When the cooking composition is prepared as a batter, the water content may be appropriately adjusted according to the type of food to be cooked. For example, in the case of tempura, the amount of the composition is preferably 80 to 180 parts by mass, in the case of deep-fried chicken, the amount of the composition is preferably 80 to 120 parts by mass, and in the case of breaded fries, the amount of the composition is preferably 150 to 1000 parts by mass. The ingredients to which the composition for cooking is attached are then cooked by an appropriate cooking method such as deep-frying, baking, steaming, microwave cooking, and superheated steam cooking to produce a cooked food. The cooking method is preferably deep-frying, baking, microwave cooking, and/or superheated steam cooking, in that the effects of the present invention are well exhibited. Specific examples of cooked foods include deep-fried foods such as tempura, fritters, deep-fried chicken, tatsuta-age, and breaded fries, baked foods such as cutlets, piccata, and sauteed foods, and non-fried fried foods cooked in a microwave oven or superheated steam. In the present invention, the food may be frozen before cooking, or the cooked food after cooking may be refrigerated and further cooked to produce the food. As described above, the cooked food produced by the production method of the present invention is a cooked food having an improved texture and flavor, in particular a cooked food having an imparted or enhanced salty taste.

As can be understood from the above description, the present invention relates to a method for producing a salty taste imparting agent or salty taste enhancer for cooked foods, which includes a step of mixing the smoke-treated grain flour produced by the production method of the present invention with other ingredients as necessary. Furthermore, the present invention relates to a method for imparting or enhancing a salty taste to cooked foods by attaching the salty taste imparting agent or salty taste enhancer for cooked foods produced by the production method of the present invention to ingredients and cooking them. This makes it possible to reduce the salt content of cooked foods, making it easy to provide cooked foods with reduced salt.

The present invention will now be described in detail with reference to examples.
1. Production of smoked flour Using the raw material flour shown in Table 1, smoke treatment was performed under the conditions shown in Table 2 to produce each smoked flour. The smoke treatment was performed using a commercially available smoker (Uniflame folding smoker FS-600) on trays installed on the upper and lower levels of the chamber. A single burner (Uniflame tabletop burner) was used for heating. In addition, the L ^* , a ^* , and b ^* in the CIELAB color system of each raw material flour and the obtained smoked flour are shown in Tables 1 and 2. Table 2 also shows the color difference (ΔE ^* ab) of each smoked flour calculated by the above formula (I). The L ^* , a ^* , and b ^* in the CIELAB color system were measured using a spectrophotometer (CM-5: manufactured by Konica Minolta Japan, Inc.) under SCE (specular reflection excluded) conditions. Furthermore, for the smoke-treated flours using wheat flour as the raw material flour, Tests 1-1, 3-1, and 7-1, the changes in the composition ratios of volatile components (composition ratios of peak areas) analyzed according to the SPME-GC/MS method before and after the smoke treatment are shown in Table 3.

As shown in Table 2, the color difference (ΔE ^* ab) calculated from L ^* , a ^* , b ^* in the CIELAB color system of the raw material flour and the smoked flour produced was 1.67 to 14.20. However, the smoked wheat flour of Test 9-1 and Test 9-2 with color differences (ΔE ^* ab) of 14.20 and 13.50 had an undesirable burnt odor. In addition, the smoked soy flour of Test 11-2 with a color difference (ΔE ^* ab) of 14.03 had too strong a smoky odor and was not suitable as a cooking material. Therefore, it was suggested that the color difference (ΔE ^* ab) in the CIELAB color system of the smoked flour used in the cooking composition must be 13.0 or less.

2. Preparation of cooked foods Using each of the smoke-treated grain flours produced in 1, various compositions for cooking were prepared in the proportions shown in Table 4, and the various cooked foods shown in Table 4 were prepared. In Table 4, the parentheses for the cooked foods indicate the method of using each composition for cooking.

3. Evaluation of the cooked foods Each cooked food was tasted by a panel of five trained experts, who evaluated the texture, flavor, and whether the cooked food had any distinctive features compared to the control. The evaluation results were determined by discussion based on the individual evaluations of the five experts.
(1) Evaluation of fried chicken (breaded batter) The fried chicken of Examples 1, 2 and 3, which used fried chicken flour containing smoked wheat flour or smoked soy flour, had a stronger taste and a stronger saltiness than the fried chicken of Control 1, even though no seasoning was used. The fried chicken of Example 2, which contains a larger amount of smoked wheat flour, was stronger in both taste and saltiness. In terms of texture, the fried chicken of Examples 1, 2 and 3 had a crispy and brittle texture compared to the fried chicken of Control 1, and this texture remained even after cooling, which was preferable. The fried chicken of Comparative Example 1 had a burnt flavor and was not preferable. In addition, the fried chicken of Comparative Example 2 had a slightly different aroma compared to the fried chicken of Control 1, but there was no clear difference in taste (richness, saltiness) and texture, and they were evaluated to be equivalent. It was therefore suggested that the color difference (ΔE ^* ab) in the CIELAB color system of the smoke-treated grain flour used in the cooking composition must be 2.5 or more.
(2) Evaluation of fried chicken (batter coating) The fried chicken of Example 4 using the fried chicken flour containing smoked wheat flour had a stronger taste and a stronger saltiness than the fried chicken of Control 2, despite not using any seasoning. The fried chicken of Example 4 had a crispy and brittle texture compared to the fried chicken of Control 2, and this texture remained even after cooling, which was preferable. The fried chicken of Example 5, which used a part of the commercial fried chicken flour containing seasoning replaced with smoked wheat flour, had a stronger taste and a stronger saltiness compared to the fried chicken of Control 3. The fried chicken of Example 5 had a crispy and brittle texture compared to the fried chicken of Control 3, and this texture remained even after cooling, which was preferable.
(3) Evaluation of pork cutlets The pork cutlets of Examples 6 and 7, which used smoked wheat flour as a dusting powder, had softer meat and better bite than the pork cutlet of Control Group 4. In addition, the pork cutlets of Examples 6 and 7 had a distinct salty taste, even though no seasoning was used.
(4) Evaluation of sauteed pork The pork of Example 8, which was coated with smoked wheat flour and grilled, was softer and had a stronger salty taste than the pork of Control 5. The pork of Comparative Example 3 had a burnt flavor and was not preferable.
(5) Evaluation of pork ginger The pork of Example 9, which was coated with smoked wheat flour and cooked, was softer and tasted more strongly seasoned than the pork of Control 6. In addition, the pork of Control 6 had a strong sweetness of the sauce, but the majority of the respondents said that the pork of Example 9 had a good balance of sweetness and saltiness.
(6) Evaluation of Shrimp Tempura The shrimp tempura of Example 10, which used the dusting powder containing smoked wheat flour, had a weaker shrimp odor and no fishy smell compared to the shrimp tempura of Control 7. The batter was crispy and had a good bite. The shrimp tempura of Example 10 had a stronger salty taste compared to the shrimp tempura of Control 7. The shrimp tempura of Example 11, which used the dusting powder containing smoked soybean flour, had a weaker shrimp odor and no fishy smell compared to the shrimp tempura of Control 8. The batter was crispy and had a good bite. The shrimp tempura of Example 11 had a stronger salty taste compared to the shrimp tempura of Control 8. The tempura of Comparative Example 4 had a stronger smoked smell and was not preferable.

From the above, it has been shown that by incorporating smoke-treated grain flour obtained by smoking raw grain flour so that the color difference (ΔE ^* ab) in the CIELAB color system is 2.5 to 13.0 into a composition for cooking, it is possible to improve the texture and flavor of cooked foods, in particular to impart or enhance a salty taste.

The present invention is not limited to the configurations and examples of the above-mentioned embodiments, and various modifications are possible within the scope of the gist of the invention.

By using the smoke-treated wheat flour produced by the manufacturing method of the present invention in a cooking composition, the texture and flavor of cooked foods can be improved, particularly the saltiness can be imparted or enhanced, making it easy to provide cooked foods with improved texture and flavor, particularly reduced-salt cooked foods.

Claims (9)

A method for producing a cooking composition containing smoked flour, comprising the steps of:
A step of producing smoked flour by smoking the raw material flour so that the color difference (ΔE ^* ab) in the CIELAB color system is 2.5 to 13.0;
The method includes a step of mixing the smoked flour produced with other materials as necessary ,
The method for producing a composition for cooking by heating, wherein the composition for cooking by heating is at least one selected from the group consisting of dusting flour, breader, and batter . The method for producing a cooking composition according to claim 1, wherein the raw material flour is wheat flour and/or soy flour. A method for producing food to be cooked by adhering the cooking composition produced by the method according to claim 1 or 2 to ingredients and cooking the ingredients. The method for producing a cooked food according to claim 3 , wherein the cooking is deep-frying, baking, steaming, microwave cooking and/or superheated steam cooking. A method for producing a salty taste imparting agent or a salty taste enhancer for cooked foods, comprising:
A step of producing smoked flour by smoking the raw material flour so that the color difference (ΔE ^* ab) in the CIELAB color system is 2.5 to 13.0;
A method for producing a salty taste imparting agent or salty taste enhancer for cooked foods, comprising a step of mixing the smoked grain flour produced with other ingredients as necessary. 6. The method for producing a salty taste imparting agent or a salty taste enhancer for cooked foods according to claim 5, wherein the raw material flour is wheat flour and/or soybean flour. A method for imparting or enhancing a salty taste to a cooked food by adhering the salty taste imparting agent or salty taste enhancer for cooked food produced by the production method according to claim 5 or 6 to an ingredient and cooking the ingredient with salt. A cooking composition comprising smoked grain flour,
The smoked flour is smoked wheat flour, and b ^* in the CIELAB color system is 10.0 to 18.0;
The cooking composition for heat treatment is at least one selected from the group consisting of a dusting flour, a breader, and a batter . A cooking composition comprising smoked grain flour,
The smoked flour is smoked soy flour, and has a b ^* of 19.0 to 27.0 in the CIELAB color system ;
The cooking composition for heat treatment is at least one selected from the group consisting of a dusting flour, a breader, and a batter .