JP6959829B2 - Fried food mix and fried food - Google Patents

Description

The present invention relates to durum flour for deep-fried foods, a mix for deep-fried foods containing the durum wheat flour, and a deep-fried food using the durum wheat flour.

For fried foods such as tempura, fritters, fried chicken, and fried foods, fried batter with a crisp texture is preferred.
For example, claim 1 of Patent Document 1 states that one or more thickening materials selected from the group consisting of a sparingly soluble granular material having a particle size of 20 to 80 mesh and a group consisting of curdlan, xanthan gum, guar gum, glyroid, pullulan and carrageenan. A fried food garment composition characterized by containing a polysaccharide and a high-protein powder or granular material has been described. The purpose of Patent Document 1 is that the texture immediately after oiling is crispy and crispy, and this texture does not change over time. It is stated that the purpose is to provide a batter composition for fried foods with less deterioration in texture (paragraph [0011]), and it is important to use the above three components in combination, and even if any one of them is missing, the target batter is used. It is stated that no composition is available (paragraph [0018]).

JP-A-2002-51718

In fried foods, there is a demand for fried batter that has good hardness and crispness. Further, fried foods having a low oil absorption feeling (so-called non-greasy feeling and dry feeling) are preferred.
However, when the thickening polysaccharide described in Patent Document 1 is used, the drainage of water is poor at the time of oiling, and the inner layer of the fried batter is slimmed, so that the texture and crispness tend to deteriorate. Further, when oxidized starch is used, it is possible to impart hardness to the fried batter, but there is a problem that the fried batter feels oily.
Therefore, it is a main object of the present invention to provide a deep-fried food having good hardness and crispness, not becoming oily as compared with a conventional deep-fried food, and having a low oil absorption feeling.

As a result of diligent studies, the present inventor paid attention to the amount of damaged starch in durum wheat flour and adjusted it to a specific range of the amount of damaged starch so that the fried batter had good hardness and crispness, and was conventional. We have found that a fried food that does not become oily as compared with a fried food and has a low oil absorption feeling can be obtained, and has completed the present invention.

That is, the present invention is durum wheat flour for deep-fried foods in which the amount of damaged starch is 15% or less.
The present invention is also a fried food mix containing durum wheat flour having a damaged starch content of 15% or less.
Further, the present invention is a fried food using durum wheat flour having a damaged starch content of 15% or less.
Further, the durum wheat flour of the present invention may have a median diameter of 20 to 90 μm.
Further, the durum wheat flour of the present invention may be 1 to 50% by mass in the total amount of the fried food mix.

According to the present invention, it is possible to provide a fried food having good hardness and crispness, not becoming oily as compared with a conventional fried food, and having a low oil absorption feeling.

Hereinafter, modes for carrying out the present invention will be described. It should be noted that the embodiments described below show an example of the embodiments of the present invention, and the scope of the present invention is not narrowly interpreted by this.

1. 1. Durum wheat flour according to the present embodiment Durum wheat flour according to the present embodiment (hereinafter, also referred to as “durum wheat flour of the present embodiment”) is wheat flour obtained by milling durum wheat, and one type or two of durum wheat. Flour can be made using a combination of the above types as a raw material. The durum wheat flour has a damaged starch content of 15% or less. The durum wheat flour preferably has a median diameter of 20 μm to 90 μm.

The amount of damaged starch in the durum wheat flour according to the present embodiment is 15% or less. The amount of damaged starch in the durum flour is preferably 1 to 15%, more preferably 3 to 15%, and even more preferably 3 to 13%. Further, the upper limit of the amount of damaged starch in the durum wheat flour is particularly preferably 12% or less.
By keeping the amount of damaged starch in the durum wheat flour within the numerical range, the fried batter has good hardness and crispness, is not oily as compared with the conventional fried food, and has a low oil absorption feeling. Be done. In particular, when the amount of damaged starch is 16% or more, the batter becomes crisp and crisp.
Since durum wheat has hard particles, it tends not to be finely crushed in consideration of workability. In addition, since the tissue is generally destroyed when wheat is crushed into small pieces, the amount of damaged starch in wheat flour tends to increase, but the amount of damaged starch in the durum flour of the present embodiment is reduced to 15% or less. Prepared for.

<Measuring method of damaged starch>
As used herein, the "damaged starch (also referred to as" DS ") amount (%)" is the percentage of damaged starch in the total amount of durum flour. The "damaged starch" refers to starch in which starch granules are mechanically damaged by pressure or impact when crushing durum wheat.
The "damaged starch amount (%)" of the durum wheat flour of the present embodiment can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the sample is decomposed into maltosaccharide and marginal dextrin by mold-derived α-amylase, and then decomposed into glucose by amyloglucosidase, and the produced glucose is quantified. taking measurement. Further, a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme) may be used for measurement.

The median diameter of the durum wheat flour of the present embodiment is preferably 20 μm or more and 90 μm or less. The upper limit of the median diameter of the durum wheat flour is more preferably 80 μm or less, further preferably 70 μm or less, and even more preferably less than 60 μm. The lower limit of the median diameter of the durum wheat flour is more preferably 25 μm or more, further preferably 30 μm or more, and even more preferably 35 μm or more. By setting the median diameter of the durum wheat flour within the numerical range, a fried food having good hardness and crispness, not becoming oily, and having a low oil absorption feeling can be obtained.
Further, regarding the particle size of the durum wheat flour of the present embodiment, the difference between the 90% particle size and the 10% particle size in the integrated distribution on a volume basis is preferably 150 μm or less, and more preferably 130 μm or less.

<Measurement method of median diameter>
The median diameter (μm) of the durum wheat flour of the present embodiment can be measured dry using the “laser diffraction type particle size distribution measuring device HELLOS & RODOS” manufactured by Nippon Laser Co., Ltd., and corresponds to 50% of the integrated distribution curve on a volume basis. It shows the particle size to be used. It is also possible to indicate the 10% particle size (μm) and the 90% particle size (μm) in the integrated distribution on a volume basis.

The durum wheat flour according to the present embodiment can impart good hardness and crispness to the fried batter, does not become oily as compared with the conventional fried food, and can reduce the oil absorption feeling of the fried food. .. Therefore, the durum wheat flour according to the present embodiment can be used as durum wheat flour for deep-fried foods.

The durum wheat flour of the present embodiment described above can be obtained by the production method shown below.
In the method for producing durum wheat flour of the present embodiment, the production area and variety of durum wheat as a raw material are not particularly limited and can be freely selected. As a raw material for the durum wheat flour of the present embodiment, durum wheat called "Transfer of Soft Kernel Texture from Triticumaestivum to Durum Wheat, Triticum turgidum ssp. Durum (CROP SCIENCE)" has softer particles than conventional durum wheat. , VOL. 51 (2011)) ”) may be used. By using soft durum, it becomes easy to grind the starch with less damage, and it is possible to obtain durum wheat flour with a smaller amount of damaged starch.

For crushing the durum wheat, a crusher such as an impact type crusher, an air flow type crusher, or a roll type crusher can be used. For example, in the case of roll type crushing, a roll mill or the like; in the case of airflow type crushing, a jet mill or the like; in the case of impact type crushing, a hammer mill, a pin mill, a rotor mill, a turbo mill or the like can be mentioned. It is also possible to use a crusher (cyclone mill, relative flow crusher, etc.) that combines a plurality of crushing methods. These crushers may be used alone or in combination of two or more.
Among these, a shock type crusher and an airflow type crusher are preferable because durum wheat flour having a smaller amount of damaged starch can be obtained even when the median diameter is reduced by pulverization.

The durum wheat flour used in the present embodiment can also be obtained by crushing the semolina fraction obtained from the durum wheat grains by a conventional method in the reduction step using the above-mentioned crusher.
For example, the median diameter can be reduced to a desired range by making the flour finer when it is pulverized in the reduction step, or by classifying it by a sieve or air classification after pulverizing it in the reduction step and collecting the refined fraction. The durum wheat flour of the present embodiment can be obtained by reducing the size to the above or crushing the flour with a crusher having a classification function. In addition, the durum wheat flour of the present embodiment is sequentially applied from a coarse-opening sieve using a plurality of different-opening sieves, and the fraction remaining on each sieve and the fraction that has passed through all the sieves. By adjusting the blending ratio, it can be adjusted to a desired particle size or particle size.

2. Use of durum wheat flour according to this embodiment (mix for fried food, improver for fried food, etc.)
The fried food mix according to the present embodiment contains at least the durum flour of the present embodiment. As a result, it is possible to obtain a fried food that has good hardness and crispness, does not become oily as compared with the conventional fried food, and has a low oil absorption feeling.

The fried food mix may contain any component other than the durum wheat flour of the present embodiment, if necessary. The optional component is not particularly limited, but is, for example, starch; starch such as tapioca starch, potato starch, wheat starch, rice starch, cornstarch; gelatinization, acetylation, etherification, esterification, oxidation treatment, and cross-linking of starch. Processed starch that has undergone treatment such as treatment; sugar; protein; egg component; dietary fiber; fats and oils; inorganic salts; swelling agent; thickener; emulsifier; pigment; spice; seasoning and the like.

The flour is not particularly limited, and is, for example, one or more selected from wheat flour, rye flour, barley flour, oat flour, rice flour, soybean flour, corn flour, white sorghum flour and the like. .. Further, the flour may contain bran.
The flours are flours other than durum flour of the present embodiment, and specifically, wheat flours derived from ordinary wheat (for example, soft flour, medium flour, strong flour, whole grain flour) and durum flour of the present embodiment are not used. One or more selected from the durum flour of. The wheat flour is preferably wheat flour derived from ordinary wheat, and more preferably weak flour.

The fried food mix according to the present embodiment has no limitation on the usage mode, and may be sprinkled on the ingredients as it is as a blender, or a batter dissolved in water may be attached to the ingredients, etc., and used as dusting powder. You can also. In addition, excellent fried foods can be obtained for tempura, fritters, fried chicken, and deep-fried bread crumbs.

In the fried food mix according to the present embodiment, the content of the durum wheat flour of the present embodiment may be determined according to the type of fried food and the like, and is not particularly limited, but the fried batter has better hardness and crispness. Moreover, since a fried food that does not become oily and has a lower oil absorption feeling can be obtained, 1 to 60% by mass is preferable in the total amount of the fried food mix. The lower limit of the content of the durum flour in the total amount of the fried food mix is more preferably 3% by mass or more, further preferably 5% by mass or more, and even more preferably 10% by mass or more. The upper limit of the content of the durum wheat flour in the total amount of the fried food mix is more preferably 50% by mass or less, still more preferably 40% by mass or less, and even more preferably 30% by mass or less.

When the durum flour of the present embodiment is used in combination with the wheat flour, the ratio of the durum flour is preferably 1 to 167 parts by mass, more preferably 1 to 125 parts by mass with respect to 100 parts by mass of the wheat flour. It is, more preferably 3 to 105 parts by mass, and even more preferably 5 to 70 parts by mass.

Since the durum wheat flour of the present embodiment can provide a good fried food as described above, it can be used as a fried food improving agent (preferably, a fried food texture improving agent). The fried food improving agent may contain durum wheat flour of the present embodiment as an active ingredient, may be composed only of the durum wheat flour, or may contain other ingredients as long as the effects of the present invention are not impaired. Species or two or more species can be freely selected and contained. As the other component, for example, the above-mentioned arbitrary component or the like can be used.

3. 3. The fried food according to the present embodiment and the method for producing the fried food The fried food according to the present embodiment is not particularly limited, and for example, the durum wheat flour of the present embodiment or the fried food mix of the present embodiment is directly attached to the ingredients. Oiled food, durum wheat flour of the present embodiment, or batter obtained by adding water to the fried food mix of the present embodiment is attached to the ingredients, and if necessary, sprinkled with bread crumbs, a breader, etc. , Durham wheat flour of the present embodiment, or batter obtained by adding water to the fried food mix of the present embodiment and oiled as it is. The ingredients may be dusted. The batter to be used may be refrigerated or frozen at the time of distribution or storage.
Further, as the method for producing fried food according to the present embodiment, a general fried food manufacturing process may be used.

The above ingredients are not particularly limited, and seafood such as shrimp, squid, octopus, shellfish, and fish; processed marine products such as kamaboko and chikuwa; meat such as chicken, pork, and beef; and processed meat such as ham and sausage. Goods: Vegetables such as onions, carrots, shrimp, sweet potatoes, pumpkins, potatoes, bricks, gobos, and onions.

The fried food according to the present embodiment is not particularly limited, and specific examples thereof include tempura; fritters; fried balls (tenkasu); fried chicken; croquettes, tonkatsu, deep-fried bread crumbs and the like.
Since the fried food according to the present embodiment contains the durum wheat flour of the present embodiment, the fried food has good hardness and crispness, is not oily as compared with the conventional fried food, and has a low oil absorption feeling. It becomes. As for the fried food according to the present embodiment, a light-clothed fried food (for example, kakiage, fried chicken) is preferable because it has a stronger effect of obtaining a low oil absorption feeling as well as good hardness and crispness.

Hereinafter, the present invention will be described in more detail based on Examples. The examples described below show examples of typical examples of the present invention, and the present invention is not limited to the following examples.

<Manufacturing of durum flour>
Durum wheat (Western amber durum from Canada) was carefully selected, hydrated and tempered according to a conventional method, and then the semolina fraction was recovered through a braking step, a grading step and a purification step.
For the durum wheat flour (Production Example 1 and Production Example 3) used in Examples 1 and 3, the recovered semolina fraction was crushed with a pin mill (160Z, manufactured by Makino Sangyo Co., Ltd.), and the operating conditions were changed. Manufactured by adjusting.
For the durum wheat flour (Production Example 2 and Production Example 5) used in Example 2 and Reference Example 5, the recovered semolina fraction was crushed with a rotor mill (ZM200, manufactured by Lecce Co., Ltd.), and the operating conditions were changed. Manufactured by adjusting.
For the durum flour (Production Example 4, Production Example 6, and Production Example 7) used in Reference Example 4, Reference Example 6, and Comparative Example 1, the recovered semolina fraction was used as a hammer mill (AP-1SH, Hosokawa Micron Co., Ltd.). Manufactured by crushing with) and adjusting the operating conditions.
The durum wheat flour (Production Example 8) used in Comparative Example 2 was produced by pulverizing the recovered semolina fraction with a roll mill (MLU-202, manufactured by Buehler Co., Ltd.).

The amount of damaged starch (%) and median diameter (μm) of each durum wheat flour were measured by the above-mentioned <method for measuring damaged starch> and <method for measuring median diameter>, and the results are shown in Table 1. In each durum wheat flour of Production Examples 1 to 6, the difference between the 90% particle size (μm) and the 10% particle size (μm) was 130 μm or less.

<Preparation of fried food mix>
Prepare a mix for tempura of Reference Example 1 by blending 99% by mass of soft flour (friend, manufactured by Showa Sangyo Co., Ltd., the same applies hereinafter) and 1% by mass of leavening agent (red mark of Aikoku baking powder, manufactured by Aikoku Co., Ltd., the same applies hereinafter). bottom.
The tempura mixes of Examples 1 to 3, Reference Examples 4 to 6 and Comparative Examples 1 and 2 were prepared by mixing 25% by mass of each durum wheat flour, 74% by mass of soft flour, and 1% by mass of a leavening agent.
The tempura mixes of Examples 7 to 11 were prepared by mixing each durum flour, cake flour, and leavening agent in the formulation shown in Table 2.
Further, 80% by mass of cake flour and 20% by mass of cornstarch (manufactured by Showa Sangyo Co., Ltd., the same applies hereinafter) were blended to produce a fried chicken mix of Reference Example 2 and Reference Example 3.
The fried chicken mixes of Examples 12 to 20 were prepared by mixing each durum flour, cake flour, and cornstarch in the formulations shown in Tables 3 and 4.

<Tempura (Kakiage)>
Kakiage ingredients consisting of cut onions and carrots (60 g of onions and 10 g of carrots) and the tempura mix prepared above (Reference Examples 1, Examples 1 to 3, Reference Examples 4 to 6, Example 7 above). ~ 11 and Comparative Examples 1 and 2) 20 g and 20 g of water were mixed well to prepare seeds. The obtained seeds were formed into a circular shape using a kakiage ring, and were oiled with soybean oil at 165 ° C. (manufactured by Showa Sangyo Co., Ltd., the same applies hereinafter) for two and a half minutes to produce kakiage.

<Karaage (batter type)>
After soaking 10 slices of chicken thigh (about 250 g) in a seasoning liquid for 2 hours, 50 g of the fried chicken mix (Reference Example 2 and Examples 12 to 18 described above) prepared above and 50 g of water were mixed to obtain the mixture. 100 g of batter was kneaded and attached to chicken thighs, and fried chicken was produced after being oiled with soybean oil at 170 ° C. for 4 minutes.

<Karaage (Bredder type)>
After soaking 10 slices of chicken thigh (about 250 g) in a seasoning liquid for 2 hours, sprinkle the fried chicken mix (Reference Example 3 and Examples 19 to 20 above) prepared above on the chicken thigh and attach it to 170. Fried chicken was produced after boiling in soybean oil at ° C for 3 and a half minutes.

<Evaluation of fried food>
The fried foods stored at room temperature for 3 hours after oiling were tasted and evaluated by 10 specialized panelists for hardness (5 levels), crispness (5 levels), and oil absorption (5 levels) using the following evaluation criteria. The average value of the evaluation points of 10 specialized panelists was calculated and used as the evaluation points (see Tables 1 to 4).

[Hardness evaluation]
5: The batter is harder than the reference example 4: The batter is slightly harder than the reference example 3: The hardness of the batter is the same as that of the reference example 2: The batter is slightly softer than the reference example 1: The batter is softer than the reference example [Crisp evaluation]
5: The crispness of the batter is much better than the reference example 4: The crispness of the batter is better than the reference example 3: The crispness of the batter is the same as that of the reference example 2: The crispness of the batter is slightly worse than the reference example 1: The crispness of the batter is slightly worse than the reference example Crisp [Evaluation of oil absorption]
5: Extremely low oil absorption than the reference example 4: Low oil absorption from the reference example 3: Equivalent to the oil absorption from the reference example 2: Slightly higher oil absorption from the reference example 1: Higher oil absorption from the reference example

From the results of Examples 1 to 20, when the amount of damaged starch in the durum wheat flour was 15% or less, a fried food having excellent hardness, crispness, and oil absorption could be obtained. Further, when the amount of damaged starch was 7-12%, a better evaluated fried food was obtained.
In addition, it is suggested that a fried food with a better evaluation can be obtained when the median diameter of durum wheat flour is in the range of 20 to 90 μm, and a fried food with a better evaluation can be obtained when the median diameter is in the range of 35 to 65 μm. Was suggested.
From the results of Examples 1 to 20, the amount of durum wheat flour used in this embodiment is 1% by mass or more (more preferably 3 to 50% by mass, still more preferably 5 to 30% by mass) in the total amount of the fried food mix. Therefore, we were able to obtain a fried food with good evaluations in terms of hardness, crispness, and oil absorption.
Further, in the fried food mix of the present embodiment, regardless of whether it is used in a batter or a bleeder, the fried food has better hardness and crispness than Reference Examples 1 to 3, and has a low oil absorption feeling. I was able to get.

Claims (4)

Damage starch amount Ri 1-13% der,
The median diameter of Ru 60μm less than Der more than 35μ, deep-fried food for durum wheat flour. Damage starch amount Ri 1-13% der,
A fried food mix containing durum flour with a median diameter of 35 μm or more and less than 60 μm. The fried food mix according to claim 2 , wherein the durum flour is 1 to 50% by mass in the total amount of the fried food mix. Damage starch amount Ri 1-13% der,
Deep-fried food using durum wheat flour with a median diameter of 35 μm or more and less than 60 μm.