JPH0716374B2 - Composition for fried food powdering - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a powdering composition which is attached to a utensil prior to the batter liquid when cooking fried food such as fries and tempura.

“Prior art and its problems” Conventionally, when cooking deep-fried foods such as fried foods and tempura, powders called dust powder and dust powder are adhered to the ingredients (powdering), and then the raw material for clothing mainly composed of wheat flour. Is boiled with water to attach a batter (buttering), and in the case of frying, bread crumbs are attached (bleeding) and then fried.

Fried foods such as fried foods and tempura are said to have a good crispy, soft and light texture, and are said to have a hard and crispy texture or a pasty and sticky texture.

The composition of the batter is considered to be important as the texture of the fried food, and some proposals have been made to improve the texture by changing the composition of the batter (Japanese Patent Publication No. 52-2722).
2, JP-B-51-15099, JP-A-59-11153, JP-B-5
1-1770, see JP-A-224459).

However, in order to improve the texture of the fried food, the powder used in powdering, as well as the composition of the batter, is called dust powder (hereinafter referred to as a powdering composition in the present invention). Is also considered important.

That is, the purpose of powdering is to make the batter easy to attach and to prevent the batter from coming off the ingredient, to make the batter evenly adhere to the entire ingredient to improve the appearance, and to prevent the moisture of the ingredient from being fried. Is to make it easier to go out to prevent oil splattering and puncture, to make it fried to improve the texture, and to prevent the umami component of the ingredients from flowing out when fried.

Conventionally, as a powdering composition, wheat flour, starch, etc. are generally used, but when these powdering compositions are used, it is said that the above objects are sufficiently satisfied. I couldn't say.

Japanese Examined Patent Publication (Kokoku) No. 58-46305 proposes a composition for powdering, which comprises aged starch which has been gelatinized and then partially β-converted. According to this powdering composition, it is said that it becomes possible to produce frying products having a good texture and less oil shavings.

However, in the above powdering composition,
There was a problem that the cost was high, which was a big bottleneck in actual use.

"Object of the Invention" In view of the above problems of the prior art, an object of the present invention is to provide a powdering composition for fried foods, which can provide a good texture and can be provided at low cost.

"Structure of the invention" The composition for powdering fried foods according to the present invention is a component that belongs to powdered flour and / or flour bran obtained in a wheat milling step, and does not pass through a 100-mesh sieve.
It is characterized by having a particle size distribution of 5% by weight or more and 75% by weight or more passing through a 36-mesh sieve, and having an ash content of 1.2 to 3.5% by weight.

In the milling process, the raw material wheat is crushed with a brake roll and sieved with a shifter into a coarse part with many skin parts and a coarse powder with many endosperm parts. Sieve into coarse flour and flour. The rough part having a large amount of skin is crushed again by applying a brake roll, and then sieved into a coarse part having a large amount of skin and a coarse powder having a large amount of endosperm. Then, after pulverizing with a midling roll, the coarse powder remaining on the sieve of the shifter and the coarse powder produced by the brake roll are combined, and again pulverized with a midling roll, and sieved into coarse powder and wheat flour with a shifter. Hereinafter, such a process is repeated, and after crushing by applying to a Middling roll, a portion that normally passes through a sieve finer than 100 mesh is sequentially collected as wheat flour.

Among the wheat flours obtained in such a process, those that are sampled relatively first have a small amount of skin mixture, and those that are sampled at the end have a large amount of skin mixture. The powders are classified as special powder, first powder, second powder, third powder, and dust powder from the one having a small amount of skin mixture. here,
The dust powder is a wheat flour component collected at the end of the above-mentioned milling process, and the amount of the skin portion mixed therein is extremely large.

On the other hand, in the above-mentioned milling step, the process of crushing with a brake roll and sieving with a shifter is repeated, and the rough portion remaining on the sieve until the end is collected as bran. This bran is further divided into large bran and small bran according to size. In addition, the coarse powder remaining on the sieve of the shifter after being applied to the last midring roll in the above-mentioned milling process is called powder bran. This flour bran consists of fine skin debris, aleurone cells, and a small amount of endosperm.

The powdering composition of the present invention utilizes the powdered powder and / or the powdered bran obtained in the above-mentioned milling step. The powdered powder has a very large amount of skin mixed in, and the color is poor.
Since it has a strong enzymatic activity, it has been conventionally used only as an application such as feed and industrial glue. The powdered bran is mixed with large bran and small bran and used as a general bran for feed. Therefore, it can be said that powdered flour and powdered bran are raw materials that can be provided at an extremely low price at present.

And, the powdering composition of the present invention is a component which belongs to the powdered powder and / or powdered bran, and which does not pass through a 100-mesh sieve is 15% by weight or more, which passes through a 36-mesh sieve. It has a particle size distribution of 75% by weight or more and an ash content of 1.2 to 3.5% by weight.

In this case, in the particle size distribution, when there are many finer particles than the above, the physical properties are not smooth and it is easy to scatter, and when the amount of adhesion increases, the water content of the ingredients becomes difficult to go out when fried. The texture becomes sticky. If the particle size distribution is coarser than the above, the amount of adhesion will be small and the stickiness of the batter will be poor, and the binding property between the ingredient and the batter will not be sufficiently obtained, and a uniform batter will be produced. It gets harder.

Moreover, since the ash content of the skin part of wheat is more than 10 times that of the endosperm part, the amount of ash content in the skin part is determined by the ash content. In the present invention, when the ash content is less than 1.2% by weight, the content of the endosperm portion is large, which facilitates gelatinization, and since the amount of gluten in this type of component is large, a gluten film is easily formed. As a result, the water content of the ingredients is hard to come out when fried, and the texture tends to be sticky. On the other hand, the ash content is 3.
When it exceeds 5% by weight, the content of bran increases, so that the taste and texture deteriorate and the appearance also deteriorates. Further, it is difficult for the clothes to adhere uniformly.

As described above, in the present invention, the particle size distribution is in an appropriate range, so that it is hard to scatter due to its free-flowing physical properties, and evenly and appropriately adheres to the ingredient, and the batter also adheres uniformly. Also, since the ash content is in a proper range, it is difficult to gelatinize, a gluten film is not formed, and the stickiness of the batter is maintained well. When fried in oil, the water in the ingredients can easily escape to the outside, and can be fried lightly. Therefore, it is possible to produce a fried food which is crispy, soft, and has a good texture. In addition, since it contains a lot of bran and germ components, it is rich in nutritional components such as vitamin E and linoleic acid, and it has the advantage of being rich in fiber.

The powdering composition of the present invention can be easily prepared by collecting the powdered powder and the components of the powdered bran obtained in the final stage of the above-mentioned milling process, and appropriately mixing these as necessary. it can. In this case, since the powdered powder and the powdered bran have a relatively large number of viable bacteria, it is more preferable to carry out a heat treatment at about 90 ° C. for about 1 hour to sterilize them while suppressing roast odor. It should be noted that the powdering composition of the present invention may be added with food materials other than powdered flour and powdered bran within the range in which the above-mentioned particle size distribution and ash content are maintained.

"Examples of the Invention" Various powdering compositions as shown below were prepared.

Sample 1 (Example); one that did not pass through a 100 mesh screen
30% by weight, powder passing through a 36-mesh sieve has a particle size distribution of 95% by weight, and ash content is 2.7% by weight Powder 2 sample (Comparative Example 1); Wheat flour (0% by weight, having a particle size distribution of 100% by weight passing through a 36-mesh sieve and 0.48% by weight of ash) (secondary powder) Sample 3 (Comparative Example 2); wheat flour (secondary powder) ) Mixture of 50% by weight and potato starch 50% by weight Sample 4 (Comparative Example 3); 95% by weight that does not pass through a 100-mesh sieve, and 30% that passes through a 36-mesh sieve. It has a small amount of ash of 4.6% by weight. As a batter, 100 parts by weight of wheat flour (second grade powder), 20 parts by weight of potato starch, and 1 part by weight of a thickener are added and mixed with water to give a viscosity of 10%. What was prepared so that it might become 1000-1200 cp in ° C was used.

Further, the bread crumbs used were commercially available.

Then, each of the powdering compositions was sprinkled on a raw oyster, the batter was adhered, and further bread crumbs were adhered. Quick freeze this in a freezer at -30 ℃,
Stored at 18 ° C for 1 month. After that, take out the oyster, 170-1
Fried oysters were prepared by frying in oil at 80 ° C. for 3 to 4 minutes.

The fried oyster thus obtained was evaluated for texture, uniformity of thickness of the batter, and binding property between the ingredients and the batter. Evaluation,
The procedure was as follows, with 10 panelists.

The texture is crisp, soft and light, good, hard and crispy, and sticky, bad.
The best rating was 4, and the worst rating was 1. Then, the evaluation was made with the total score (maximum 40 points) of each panelist.

Uniformity of the thickness of the batter is that the entire ingredient is fully wrapped,
The one with less unevenness in thickness at each part is considered good, the one with partly exposed or the one with significantly different thickness at each part is considered bad, and the best one is rated 4 and the worst one is rated 4 did. Then, the evaluation was made with the total score (maximum 40 points) of each panelist.

Regarding the cohesiveness between the ingredients and the batter, the ones in which the ingredients and the batter do not separate when eaten and stick firmly to each other are good, and those in which the ingredients and the batter easily separate when eaten are bad. The best one was 4, and the worst one was 1. Then, the evaluation was made with the total score (maximum 40 points) of each panelist.

The results are shown in the table below.

As is clear from the above-mentioned evaluation, in the case of using the powdering composition of Sample 1 (Example), compared to the case of using the powdering composition of Samples 2 to 4 (Comparative Examples 1 to 3) Good results were obtained in terms of texture, uniformity of the thickness of the batter, and binding property between the ingredients and the batter.

"Effects of the Invention" As described above, according to the powdering composition of the present invention, the powdered powder and / or the ingredients belonging to the flour bran obtained in the wheat milling step are passed through a 100-mesh sieve. 15% by weight or more does not exist, and 75% by weight or more passes through a 36-mesh sieve, and the ash content is 1.
Since it is characterized by 2 to 3.5% by weight, it has a smooth physical property and is hard to scatter, and adheres evenly and moderately to the ingredients.
The batter also adheres uniformly. Also, when fried,
The water in the ingredients can easily escape to the outside, and you can deep-fry it. Therefore, it is possible to produce a fried food which is crispy, soft, and has a good texture. further,
Since it contains a lot of bran and germ components, it is rich in nutritional components such as vitamin E and linoleic acid, and also rich in fiber. Can be given to.

Front page continuation (72) Inventor Hideyuki Waku 4-12-12 Hatchobori, Chuo-ku, Tokyo Nitto Flour Milling Co., Ltd. (72) Masahiko Shiina 4-1-21-2 Hatchobori, Chuo-ku, Tokyo Nitto Flour Milling Co., Ltd. (56) Reference JP-A-61-35754 (JP, A)

Claims (1)

[Claims] 1. A component belonging to powdered flour and / or flour bran obtained in a wheat milling step, which does not pass through a 100-mesh sieve is 15% by weight or more, and which passes through a 36-mesh sieve is 75%. It has a particle size distribution of more than weight% and the ash content is
1.2 to 3.5% by weight of a composition for powdering fried foods.