JP7628378B2 - Batter mix for deep-frying containing freeze-dried wheat flour and deep-frying using the same - Google Patents

Description

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

There are various characteristics that are required for coatings for fried foods, such as a good crispness and a lack of oiliness, and various attempts have been made to achieve these goals.
For example, fried food modifiers are known that can reduce the amount of oil seeping into fried foods, give the foods a light texture without an oily feeling, do not become soft over time after frying, retain a crisp and crunchy texture, and reduce the calories of fried foods (see, for example, Patent Document 1).
In addition, a fried chicken flour that can be used with a small amount of oil without destroying the coating shape and that has a crispy texture and is not oily is known, which is characterized by containing soybean flour with a particle size of 212 μm or less and an NSI of 30 or less in the fried chicken flour (see, for example, Patent Document 2).
For the same purpose, a fried chicken flour is known which is characterized in that the fried chicken flour coating material contains durum wheat flour with a particle size of 212 μm or less (see, for example, Patent Document 3).
Furthermore, for the purpose of providing a coating material that can produce a coating for fried foods that is less oily and has good hardness and crispness, a coating material is known that contains full-fat soy flour and rice flour, in which the amount of the rice flour per 100 parts by mass of the full-fat soy flour is 60 parts by mass or more and 450 parts by mass or less, and the total amount of the full-fat soy flour and the rice flour in the coating material is 10% by mass or more and 80% by mass or less (see, for example, Patent Document 4).
In addition, a processed edible flour is known that, when used as a coating material for deep-fried foods, reduces deterioration of the coating texture over time and can improve the texture to a pleasant, crispy texture with good bite, and is characterized by containing edible flour made from starchy and/or fibrous ingredients and an oil/fat solidifying agent mixed with the edible flour (see, for example, Patent Document 5).

JP 2002-165552 A JP 2008-35791 A JP 2008-35792 A JP 2016-119860 A JP 2020-174571 A

As mentioned above, various attempts have been made to obtain a batter that is crisp and not oily, and the object of the present invention is to provide a batter mix for deep-frying that can obtain a batter that is crisp and not oily, and deep-frying food using the same.

As a result of extensive research into achieving the above-mentioned objective, the inventors discovered that by blending a specific amount of dried flour and/or starch into a batter mix for deep-frying so that the moisture content is 5% by mass or less, a coating that is crisp and does not feel oily can be obtained, and that the coating can maintain its crispness even after a long time has passed, which led to the completion of the present invention.
Therefore, the present invention is a batter mix for deep-frying containing wheat flour at 50% by mass or more, characterized in that wheat flour that has been freeze-dried to have a moisture content of 5% by mass or less is contained in the batter mix in an amount of (A) 5% by mass or more and 100% by mass or less of the wheat flour when used for deep-frying without a breader, or (B) 5% by mass or more and 80% by mass or less of the wheat flour when used for deep-frying using a breader.
It is also used in fried foods.

The batter for deep-fried foods made using the deep-frying batter mix of the present invention is crisp and not oily, and maintains its crispness even after a long time.

The present invention will be described in detail below.
The batter mix for deep-frying of the present invention is used to prepare batter for deep-frying, contains 50% by mass or more of grain flour and/or starch, and the amount of dried grain flour and/or starch used varies depending on the type of desired deep-frying food so that the moisture content is 5% by mass or less.
The types of fried foods to be fried are divided into those using a breader and those not using a breader, and the blending amount of dried flour and/or starch is as follows:
(A) When used for frying foods without using a breader, the content is 5% by mass or more and 100% by mass or less, and (B) when used for frying foods with a breader, the content is 5% by mass or more and 80% by mass or less.

In the present invention, when a breader is used, the type of breader is not particularly limited.
For example, breading materials that can be used include flour, starch, bread crumbs, cracker crumbs, and the like.
In the present invention, the effect can be obtained with the blending amount of the above-mentioned (B) regardless of the type of breader.

The flour and/or starch dried to a moisture content of 5% by mass or less used in the present invention refers to flour and/or starch that has been dried to a moisture content of 5% by mass or less.
When drying the grain flour and/or starch, commercially available grain flour and/or starch can be used, and unless specially dried, the moisture content of these is approximately 8% by mass or more.
The dried flour and/or starch used in the present invention can be obtained by drying this flour and/or starch having a moisture content of 8% by mass or more so that the moisture content is 5% by mass or less.
Alternatively, the raw material can be dried before being made into flour, and then crushed and sieved to obtain dried flour.
The dryer used for freeze-drying or 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 include wheat flour, potato flour, corn flour, rice flour, etc.
Furthermore, the type of dried starch used in the present invention is not particularly limited, and examples thereof include wheat starch, potato starch, corn starch, rice starch, tapioca starch, and the like.

As described above, the amount of dried flour and/or starch is divided into the case where a breader is used and the case where a breader is not used, and the amount of dried flour and/or starch is determined by the following:
(A) When used for frying without using a breader, 5% by mass or more and 100% by mass or less; (B) When used for frying with a breader, 5% by mass or more and 80% by mass or less;
It is.
In the case of (A) above, if the blending amount of dried flour and/or starch in the flour and/or starch is less than 5 mass %, a sufficient effect cannot be obtained.
In addition, in the case of (B) above, if the amount of dried flour and/or starch in the flour and/or starch is less than 5% by mass, a sufficient effect cannot be obtained, and if it exceeds 80% by mass, the crispness is suddenly lost, which is unsuitable.
In the present invention, the effect can be obtained by using at least one of the dried cereal flour and/or starch, and both can also be used.
One or more kinds of flour and/or starch can be used simultaneously.

In addition to the above-mentioned dried cereal flour and/or starch, the batter mix for deep-frying of the present invention may contain other raw materials conventionally used in batter mixes for deep-frying, as required.
For example, starch, egg powder, salt, seasonings, spices, flavorings, colorings, etc. can be mentioned.
The amounts of these ingredients may be those conventionally used in batter mixes for deep-frying, and are not particularly limited.

The batter mix for deep-frying of the present invention can be obtained by mixing the above-mentioned ingredients uniformly.
The mixing method is not particularly limited, and examples thereof include a method of mixing by hand and a method using a mixer such as a ribbon mixer, a Nauta mixer, a cascade mixer, a drum mixer, or a V-type mixer.

The method of using the batter mix for deep-frying of the present invention may be the same as that of known batters. For example, the batter mix for deep-frying of the present invention may be dissolved in water to obtain a batter, and if necessary, flour may be applied to the ingredients. The ingredients are then coated with the obtained batter, and if necessary, the ingredients are breaded and deep-fried to obtain deep-fried foods.
The ingredients that can be used are not particularly limited, and examples include meat, seafood, vegetables, beans, mushrooms, etc.
These may be raw or heat-treated.

The present invention will be described in more detail below 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 content 14% by mass), potato flour (moisture content 17% by mass), corn flour (moisture content 14% by mass), rice flour (moisture content 11% by mass), wheat starch (moisture content 13% by mass), potato starch (moisture content 18% by mass), corn starch (moisture content 13% by mass), rice flour starch (moisture content 14% by mass), and tapioca starch (moisture content 12% by mass) were freeze-dried using a vacuum dryer (Kyowa Vacuum Technology Co., Ltd., RLEIII-103) to obtain freeze-dried wheat flour, freeze-dried potato flour, freeze-dried corn flour, freeze-dried rice flour, freeze-dried wheat starch, freeze-dried potato starch, freeze-dried corn starch, freeze-dried rice flour starch, and freeze-dried tapioca starch with a moisture content of 5% by mass.
Commercially available wheat flour (moisture content 14% by mass), potato flour (moisture content 17% by mass), corn flour (moisture content 14% by mass), rice flour (moisture content 11% by mass), wheat starch (moisture content 13% by mass), potato starch (moisture content 18% by mass), corn starch (moisture content 13% by mass), rice flour starch (moisture content 14% by mass), and tapioca starch (moisture content 12% by mass) were dried with hot air using a constant temperature dryer (DX302, manufactured by Yamato Scientific Co., Ltd.) to obtain hot air dried wheat flour, hot air dried potato flour, hot air dried corn flour, hot air dried rice flour, hot air dried wheat starch, hot air dried potato starch, hot air dried corn starch, hot air dried rice flour starch, and hot air dried tapioca starch with a moisture content of 5% by mass.

[Verification of the effect of the blending amount] When a breader is not used, the ingredients in the blends shown in Tables 1 to 9 and 1 part by mass of baking powder were thoroughly mixed to obtain a batter mix for deep-frying.
In Tables 1 to 9, the unit of blend amount is parts by mass.
To 100 parts by mass of the obtained batter mix, 150 parts by mass of water was added and stirred to obtain a batter.
Peeled shrimp were covered with this batter and deep-fried in salad oil at 170° C. for 2 minutes to obtain shrimp tempura.
After cooling, a panel of 10 people evaluated the texture (crispness) and oiliness of the batter (assessed as the texture immediately after eating) according to the following criteria, with a control (3 points) being a batter mix in which only wheat flour (moisture content 14% by mass) was used as the grain flour and/or starch (Reference Example 1).
In addition, the product was left to stand at room temperature for 4 hours, and the texture (crispness) was evaluated in the same manner (evaluated as the texture after storage).
Incidentally, since there was almost no change in oiliness even when left standing, evaluation after storage was omitted.
・Texture (crispness)
5 points: Crispy and with a very good bite, very good 4 points: Crispy and with a good bite, good 3 points: Average 2 points: Not very crispy and with a slightly poor bite, or a bit crunchy and bad.
1 point - Not crispy and has very poor bite, or is hard and very bad. 5 points - Not oily at all, very good. 4 points - Almost no oiliness, good. 3 points - Average. 2 points - Slightly oily and bad.
1 point: Oily, very bad

The evaluation results obtained are shown in Tables 1 to 9.
In the table, the ratings show the number of people who gave a score and the average score.
A product with an average score of 3.5 or more for both texture and oiliness was considered to pass.

[Verification of the effect of drying methods]
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.
Comparative Example 55 The freeze-dried wheat flour in Example 4 was changed to hot air-dried wheat flour.
Reference Example 56 The freeze-dried potato flour of Reference Example 10 was replaced with hot air-dried potato flour.
Reference Example 57 The freeze-dried corn flour of Reference Example 16 was changed to hot air-dried corn flour.
Reference Example 58 The freeze-dried rice flour of Reference Example 22 was changed to hot air-dried rice flour.
Reference Example 59 The freeze-dried wheat starch of Reference Example 28 was changed to hot air-dried wheat starch.
Reference Example 60 The freeze-dried potato starch of Reference Example 34 was changed to hot air-dried potato starch.
Reference Example 61 The freeze-dried cornstarch of Reference Example 40 was changed to hot air-dried cornstarch.
Reference Example 62 The freeze-dried rice flour starch of Reference Example 46 was changed to hot air-dried rice flour starch.
Reference Example 63 The freeze-dried tapioca starch of Reference Example 52 was changed to hot air-dried tapioca starch.
The evaluation results obtained are shown in Table 10.

Satisfactory results were obtained using either hot air drying or freeze drying.
The preferred method of drying was freeze-drying.
The preferred raw material was wheat flour.

[Verification of the effect of the blending amount] When using a breader, the ingredients in the blends shown in Tables 11 to 19 and 1 part by mass of baking powder were thoroughly mixed to obtain a batter mix for deep-frying.
In Tables 11 to 19, the unit of blend amount is parts by mass.
To 100 parts by mass of the obtained batter mix, 150 parts by mass of water was added and stirred to obtain a batter.
80 g of chicken thigh meat was coated with the obtained batter and further coated with breader mix (98 parts by mass of soft wheat flour, 2 parts by mass of salt).
This was fried in salad oil at 170° C. for 1 minute, then heated in a steam oven (internal humidity 70%, internal temperature 140° C.) for 10 minutes and frozen in a quick freezer at −50° C. for 30 minutes to obtain frozen fried chicken.
The frozen fried chicken was stored at -30°C for 3 days, fried in salad oil at 170°C for 5 minutes, and stored in a hot case at a temperature of 70°C and a humidity of 50% for 6 hours. After that, a panel of 10 people evaluated the texture (crispness) and oiliness of the batter using the above-mentioned evaluation criteria, with a control (3 points) being a case in which only wheat flour (moisture content 14% by mass) was used as the grain flour and/or starch in the batter mix (Reference Example 2).
The evaluation results obtained are shown in Tables 11 to 19.
In the table, the ratings show the number of people who gave a score and the average score.

Comparative Example 1 had a crunchy texture and was inferior in texture.

Comparative Example 2 had a crunchy texture and was inferior in texture.

Comparative Example 3 had a crunchy texture and was inferior in texture.

Comparative Example 4 had a crunchy texture and was inferior in texture.

Comparative Example 5 had a crunchy texture and was inferior in texture.

Comparative Example 6 had a crunchy texture and was inferior in texture.

Comparative Example 7 had a crunchy texture and was inferior in texture.

Comparative Example 8 had a crunchy texture and was inferior in texture.

Comparative Example 9 had a crunchy texture and was inferior in texture.

[Effects of drying method]
Evaluation was carried out in the same manner as in Example 64, except that the freeze-dried flour and/or starch was changed as follows.
Comparative Example 109 The freeze-dried wheat flour of Example 67 was changed to hot air-dried wheat flour.
Reference Example 110 The freeze-dried potato flour of Reference Example 72 was changed to hot air-dried potato flour.
Reference Example 111 The freeze-dried corn flour of Reference Example 77 was changed to hot air-dried corn flour.
Reference Example 112 The freeze-dried rice flour of Reference Example 82 was changed to hot air-dried rice flour.
Reference Example 113 The freeze-dried wheat starch of Reference Example 87 was changed to hot air-dried wheat starch.
Reference Example 114 The freeze-dried potato starch of Reference Example 92 was changed to hot air-dried potato starch.
Reference Example 115 The freeze-dried cornstarch of Reference Example 97 was changed to hot air-dried cornstarch.
Reference Example 116 The freeze-dried rice flour starch of Reference Example 102 was changed to hot air-dried rice flour starch.
Reference Example 117 The freeze-dried tapioca starch of Reference Example 107 was changed to hot air-dried tapioca starch.
The evaluation results obtained are shown in Table 20.

Satisfactory results were obtained using either hot air drying or freeze drying.
The preferred method of drying was freeze-drying.
The preferred raw material was wheat flour.

Claims (2)

A batter mix for deep-frying containing wheat flour at 50% by mass or more, the wheat flour being freeze-dried so that the moisture content is 5% by mass or less, characterized in that (A) when the batter mix is used for deep-frying without using a breader, the wheat flour is contained at 5% by mass or more and 100% by mass or less of the wheat flour, and (B) when the batter mix is used for deep-frying with a breader, the wheat flour is contained at 5% by mass or more and 80% by mass or less of the wheat flour . Fried foods using the batter mix for frying according to claim 1 .