WO2022202971A1 - Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food - Google Patents
Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food Download PDFInfo
- Publication number
- WO2022202971A1 WO2022202971A1 PCT/JP2022/013856 JP2022013856W WO2022202971A1 WO 2022202971 A1 WO2022202971 A1 WO 2022202971A1 JP 2022013856 W JP2022013856 W JP 2022013856W WO 2022202971 A1 WO2022202971 A1 WO 2022202971A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- wheat
- wheat bran
- heat
- fried food
- treated
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 27
- 238000000034 method Methods 0.000 title description 34
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 117
- 238000010438 heat treatment Methods 0.000 claims abstract description 77
- 235000021307 Triticum Nutrition 0.000 claims abstract description 72
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims description 38
- 239000002245 particle Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 abstract description 15
- 244000098338 Triticum aestivum Species 0.000 description 68
- 239000000203 mixture Substances 0.000 description 67
- 235000013312 flour Nutrition 0.000 description 33
- 235000019587 texture Nutrition 0.000 description 21
- 240000005856 Lyophyllum decastes Species 0.000 description 20
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 20
- 238000010298 pulverizing process Methods 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 14
- 239000011248 coating agent Substances 0.000 description 13
- 238000000576 coating method Methods 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 13
- 238000011282 treatment Methods 0.000 description 13
- 239000008107 starch Substances 0.000 description 11
- 239000000463 material Substances 0.000 description 9
- 239000000843 powder Substances 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019640 taste Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000287828 Gallus gallus Species 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 244000098345 Triticum durum Species 0.000 description 5
- 235000007264 Triticum durum Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 210000000689 upper leg Anatomy 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- IUVCFHHAEHNCFT-INIZCTEOSA-N 2-[(1s)-1-[4-amino-3-(3-fluoro-4-propan-2-yloxyphenyl)pyrazolo[3,4-d]pyrimidin-1-yl]ethyl]-6-fluoro-3-(3-fluorophenyl)chromen-4-one Chemical compound C1=C(F)C(OC(C)C)=CC=C1C(C1=C(N)N=CN=C11)=NN1[C@@H](C)C1=C(C=2C=C(F)C=CC=2)C(=O)C2=CC(F)=CC=C2O1 IUVCFHHAEHNCFT-INIZCTEOSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000723554 Pontia occidentalis Species 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 238000000151 deposition Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000002657 fibrous material Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000283707 Capra Species 0.000 description 1
- 241000209205 Coix Species 0.000 description 1
- 206010011469 Crying Diseases 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 240000005498 Setaria italica Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000002252 panizo Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Definitions
- the present invention relates to a blender mix for fried food that is used by attaching it to ingredients as it is in powder form.
- Deep-fried food is food that is obtained by cooking ingredients made from various ingredients with heat such as oil.
- Fried foods include fried foods that are obtained by frying the ingredients as they are without coating the ingredients, but most of them are coated with ingredients that are obtained by cooking the ingredients with the coating on the surface. It is a deep-fried food, and the surface of the ingredients is coated with a coating.
- the batter By heating the ingredients with the batter attached to the surface in hot oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, while the ingredients inside are similar to the batter. It is cooked as if it was steamed on the inside, and the umami is condensed.
- the coating material used for the production of fried food with coating is usually powdery at normal temperature and pressure, but it is classified into several types depending on the form when attached to the ingredients. There is a blender type that adheres to the surface of the ingredient as it is, and a batter type that adheres to the surface of the ingredient after mixing it with a liquid to make a batter that is a liquid coating material.
- wheat bran which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased.
- wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a peculiar cereal odor. is strong.
- Patent Document 1 describes a powdering composition that is attached to ingredients prior to batter and contains wheat bran that has a specific particle size distribution and an ash content within a specific range. According to the powdering composition described in Patent Document 1, it is possible to produce fried food that is crispy, soft, light and has a good texture.
- Patent Document 2 describes a blender-type coating material containing a specific amount of dietary fiber material, and states that wheat fiber prepared from wheat bran is preferable as the dietary fiber material. According to the coating material described in Patent Document 2, when the coating material is sprinkled on the ingredients and then left in a container or stored frozen, the phenomenon (crying) that the coating material becomes sticky due to the outflow of moisture from the ingredients is eliminated. It is said that the fried food obtained using this product has freeze-thaw resistance and does not deteriorate in texture due to freezing and thawing.
- Patent Document 3 describes a mix for fried batter containing water-roasted wheat bran.
- the "water roasting” referred to here is heat treatment by adding water before and/or during heating, and it is said that this water roasting can reduce the grain odor and harshness peculiar to bran.
- the mix described in Patent Document 3 can be used as a blender, and the fried food obtained using this is said to be crispy, have a good texture, have a dry feeling, and are not oily.
- Patent Document 4 in order to reduce the odor of meat products such as livestock meat products and fish meat products, heat-treated wheat bran is kneaded into meat products, such as by kneading heat-treated wheat bran. It is stated to contain Moreover, Patent Document 4 describes that soft wheat such as Australia Standard White is preferable as a source of wheat bran, and that wet heat treatment can be used as a heat treatment method for wheat bran. Patent Literature 4 does not specifically describe the fried food with batter, and naturally does not describe the problems peculiar to the fried food with batter, such as the oiliness of the batter.
- An object of the present invention is to contain nutritious wheat bran, suppress the deterioration of the taste and texture caused by wheat bran, have crispness and reduce oiliness, and further deteriorate over time. To provide a technique capable of producing fried food with batter which is difficult to be cooked.
- the present invention is a blender mix for fried food containing heat-treated wheat bran derived from white wheat.
- the present invention also provides a method for producing a blender mix for frying containing heat-treated wheat bran derived from white wheat, comprising a step of collecting wheat bran from white wheat, and heat-treating the wheat bran to produce heat-treated wheat bran. and mixing the heat-treated wheat bran with other raw materials.
- the present invention is a method for producing battered fried food, comprising a step of applying the above-described fried food blender mix of the present invention to ingredients and then heating and cooking the ingredients.
- the blender mix for fried food of the present invention contains wheat bran.
- wheat bran By including nutritious wheat bran in the fried food blender mix, it can be expected to enhance the nutrition of the fried food with batter, and the fried food with batter is given a wheat-like scent, so that the flavor of the battered fried food, The taste and texture can be improved.
- wheat refers to the fruits of plants belonging to the genus Triticum of the Poaceae family.
- the wheat kernel wheat grain
- the outer coat outer coat and seed coat
- the germ germ
- At least part of the wheat bran used in the present invention is heat-treated wheat bran obtained by heat-treating wheat bran.
- Heat-treated wheat bran is suitable as a material for blender mixes because it reduces the unpleasant grain odor and acridity peculiar to wheat bran compared to wheat bran that has not been heat-treated.
- Whether the wheat bran has been heat-treated can be determined, for example, by measuring the enzyme activity or gluten vitality of the wheat bran to be determined. Specifically, taking enzymatic activity as an example, the enzymatic activity of heat-treated wheat bran is less than that of unheated wheat bran or is below the detection limit. It is possible to distinguish between the two by
- the heat treatment to which the heat-treated wheat bran used in the present invention is subjected is not particularly limited as long as it is a treatment capable of increasing the product temperature of the untreated wheat bran to room temperature or higher.
- Specific examples of heat treatment applied to wheat bran include wet heat treatment and dry heat treatment.
- Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used.
- the heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing
- a method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
- the dry heat treatment is a process of heating an object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated.
- the dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment.
- the process of drying wheat bran with water, etc. by blowing hot air on it does not give enough heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't
- wet heat treatment is particularly preferred as heat treatment applied to wheat bran. That is, at least part of the wheat bran used in the present invention is preferably wet-heat treated wheat bran. As shown in the examples below, the wet heat-treated wheat bran reduces the harshness and rough texture peculiar to wheat bran when used for battered fried food compared to the dry heat-treated wheat bran. The crunchiness of battered fried foods may be increased and the oiliness may be reduced.
- the invention is characterized in that at least part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat.
- Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel.
- Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed.
- white wheat is wheat that does not contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed.
- the coating of fried food with coating Increased crunchiness and reduced oiliness.
- wet-heat-treated wheat bran derived from white wheat is preferable because the predetermined effects of the present invention are stably exhibited.
- White wheat includes, for example, Australian Standard White (ASW, Australian), Prime Hard (PH, Australian), Soft White (SW, USA), Western White (WW, USA), and these is common wheat.
- ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB).
- durum wheat produced in countries around the world) as white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics.
- the wheat bran derived from white wheat used in the present invention may be derived from common wheat or durum wheat. Common wheat is roughly classified into three types according to the hardness of the wheat kernel: hard wheat, soft wheat, and intermediate wheat, which has hardness between hard and soft.
- the wheat bran derived from white wheat used in the invention may be derived from any common wheat. For example, PH is white and hard wheat, ASW is white and medium wheat, and WW is white and soft wheat.
- ASW is particularly preferable among white wheat. That is, the wheat bran used in the present invention is particularly preferably ASW-derived moist heat-treated wheat bran.
- ASW is wheat that is mainly used for noodles (especially udon), and has hardly been used for this type of coating material.
- the ASW-derived component mainly used is the endosperm fraction (wheat flour), and the bran fraction is hardly used.
- the average particle size of the heat-treated wheat bran derived from white wheat is not particularly limited, but from the viewpoint of further improving the texture (crispy) and appearance of the fried food with batter, it is preferably 200 ⁇ m or less, more preferably 150 ⁇ m or less. More preferably, it is 120 ⁇ m or less.
- the average particle size of the heat-treated wheat bran derived from white wheat is within such a range, so that the fried batter with less roughness is more easily produced efficiently. Become.
- the “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
- the content of heat-treated wheat bran derived from white wheat in the blender mix of the present invention may be appropriately adjusted according to the type of battered fried food produced using the blender mix, and is not particularly limited, but generally is preferably 5 to 50% by weight, more preferably 20 to 40% by weight, based on the total weight of the blender mix. If the content is too low, there is little significance in using it, and if the content is too high, the influence of wheat bran becomes too strong, making it difficult to eliminate the disadvantages of wheat bran such as harshness and roughness. may become
- the blender mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat.
- flours refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches.
- starch used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
- grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, and foxtail millet flour. mentioned.
- the aforementioned heat-treated wheat bran is a type of flour.
- Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (raw starch); Examples include modified starch that has been subjected to one or more treatments such as treatment and oxidation treatment.
- the total content of cereal flour including heat-treated wheat bran derived from white wheat in the blender mix of the present invention may be appropriately adjusted according to the type of fried food with batter to be produced using the blender mix, especially Although not limited, it is generally preferably 60 to 100% by weight, more preferably 65 to 100% by weight, based on the total weight of the blender mix.
- the blender mix of the present invention may optionally contain other ingredients in addition to flour.
- ingredients that can be usually blended in this type of blender mix for fried food can be used without particular limitation.
- food, powdered miso, amino acids and other seasonings, spices, flavors, nutrients such as vitamins, coloring agents, powdered oils and fats, and the type of battered fried food to be produced e.g., Chinese style, Japanese style, Western style, etc.
- One of these can be used alone or in combination of two or more, depending on the requirements.
- the content of these other components is preferably about 30% by mass or less with respect to the total mass of the blender mix of the present invention.
- the blender mix of the present invention is a powder under normal temperature and normal pressure, and a typical method of use is to attach the powder directly to the ingredients.
- the method of using the blender mix of the present invention is not limited to this, and for example, a method of depositing a liquid on the surface of the ingredients and then depositing the blender mix on the surface may be used.
- a method of adhering the blender mix to the surface of the ingredients and then spraying the surface with a liquid such as a sprayer to sufficiently wet the ingredients may be used. Water, batter, and the like can be used as the liquid to be adhered to the surface of the ingredients.
- the blender mix of the present invention can be applied to the production of various battered fried foods such as fried chicken, fried tatsuta, deep fry and fritters.
- specific examples of the fried foods include pork cutlets, croquettes, fried shrimp, fried chicken, and French fries.
- Ingredients for deep-fried food with batter are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep, and goat; Carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root crops; processed products thereof, and various other products can be used.
- livestock meat such as chicken, pork, beef, sheep, and goat
- processed products thereof, and various other products can be used.
- the ingredients Prior to adhering the blender mix of the present invention to the ingredients, if necessary, the ingredients may be seasoned, and dusting flour, beaten eggs, batter mix, etc. may be adhered.
- a preferred example of the composition of the blender mix of the present invention is the following mix composition A.
- Mix composition A is particularly suitable for fried chicken and fried chicken.
- (Mix composition A) ⁇ Heat-treated wheat bran derived from white wheat: preferably 5 to 50% by mass, more preferably 20 to 40% by mass ⁇ Wheat flour: preferably 20 to 95% by mass, more preferably 20 to 85% by mass - Starch: preferably 20 to 95% by mass, more preferably 20 to 85% by mass
- the method for producing a blender mix of the present invention includes a step of using white wheat such as ASW as wheat and collecting wheat bran from the white wheat (a step of preparing wheat bran).
- the bran preparation step can be carried out according to a conventional method.
- wheat grains of selected white wheat are hydrated and tempered as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. is adopted.
- the method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined.
- the pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
- a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
- the method for producing a blender mix of the present invention includes a step (heat treatment step) of heat-treating harvested wheat bran derived from white wheat to obtain heat-treated wheat bran.
- the heat treatment method for wheat bran is not particularly limited, and may be wet heat treatment or dry heat treatment, but wet heat treatment is particularly preferred as described above.
- wet heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not soaked in water as in steaming.
- Specific examples of heat treatment applied to wheat bran in the heat treatment step include: 1) a treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C.
- dry heat treatment A A treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110° C. or higher (hereinafter also referred to as “dry heat treatment A”).
- the wheat bran to be treated is stored in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is preferably 80 to 98 ° C., more preferably 85 to 98 ° C. is preferably maintained for 1 to 60 seconds, more preferably 3 to 60 seconds.
- the wet heat treatment A can be performed, for example, by introducing wheat bran, which is an object to be treated, and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505, and maintaining the above product temperature and treatment time. can.
- This powder heating apparatus comprises a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder.
- a stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft is provided so as to transfer the mixture toward a discharge port arranged at the other end of the container.
- the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C.
- the treatment time time for which such product temperature is maintained
- the dry heat treatment A can be performed, for example, by introducing wheat bran into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022 and maintaining the product temperature and treatment time. can.
- This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.
- the method for producing a blender mix of the present invention may include a step of pulverizing the heat-treated wheat bran obtained in the heat treatment step (fine pulverization step) after the heat treatment step and before the mixing step described later. good.
- the method of pulverizing the heat-treated wheat bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
- the method for producing the blender mix of the present invention has a step (mixing step) of mixing the heat-treated wheat bran obtained through the heat treatment step and, if necessary, the finely pulverized step, with other raw materials.
- cereal flours other than heat-treated wheat bran such as wheat flour and starch
- ingredients other than cereal flours such as seasonings, if necessary, to obtain the desired blender mix.
- the blender mix thus obtained is a dry powder, and the moisture content is usually about 15% by mass or less.
- the present invention includes a method for producing battered fried food using the aforementioned blender mix of the present invention.
- the differences from the aforementioned blender mix of the present invention will be mainly described.
- the description of the above-mentioned blender mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the battered fried food of the present invention.
- the method for producing battered fried food of the present invention has a step of applying the aforementioned blender mix of the present invention to ingredients and then heating and cooking the ingredients.
- frying is generally used, but other cooking methods such as baking can also be used.
- Examples A1 to A11, Comparative Example A1, Control Examples A1 to A6 Production of fried chicken mix
- Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
- the wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step).
- the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
- the fine bran fraction of was collected.
- Example A6 it was classified using a sieve with an opening of 212 ⁇ m, and a fine bran fraction having a particle size of less than 212 ⁇ m that passed through the sieve was fractionated.
- This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 are mixed to produce the desired fried chicken blender mix. did.
- the details of each treatment described in the "heat treatment method” column of each table are as follows.
- - "Wet heat treatment” The wet heat treatment A was performed using an apparatus having the same configuration as the powder heating apparatus described in Japanese Patent No. 2784505 . More specifically, the wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is 90°C. Wet heat treatment was performed under the condition of maintaining for 5 seconds.
- - “Dry heat treatment” The dry heat treatment A was performed using a device having the same configuration as the heat treatment stirrer described in JP-A-2004-9022. More specifically, wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, and the dry heat treatment is performed under the condition that the product temperature of the wheat bran is maintained at 120° C. for 25 minutes. rice field.
- Tables 1 and 2 The results are shown in Tables 1 and 2.
- the numerical values in the column of "fried chicken evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation points of 10 expert panelists.
- the control example for each example and comparative example in Table 1 is Control Example A1. Also in Table 2, the control of Example A7 is Control A2, the control of Example A8 is Control A3, the control of Example A9 is Control A4, the control of Example A5 is Control A1, and the control of Example A5 is Control A1.
- the control for Example A10 is Control A5 and the control for Example A11 is Control A6.
- ⁇ Evaluation Criteria for Texture (Sakumi)> 5 points: A crispy and light texture is stronger than that of the control example. 4 points: There is a crispy and light texture than the control example. 3 points: There is a crispy texture equivalent to that of the control example. 2 points: The crispy texture is weaker than that of the control, and the product is slightly hard or slightly sticky. 1 point: Less crispy texture than the control, too hard or too sticky. ⁇ Evaluation criteria for texture (roughness)> 5 points: Less rough than the control. 4 points: Roughness is slightly weaker than that of the control. 3 points: Rough feeling equivalent to that of the control example. 2 points: Roughness is slightly stronger than the control example. 1 point: Roughness is stronger than in the control example.
- the example mixes contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), so compared to the control and comparative mixes, which do not satisfy this, from It was excellent in fried flavor, taste and texture.
- wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran.
- ASW is particularly preferable among white wheat.
- Examples B1 to B10, Comparative Example B1, Control Examples B1 to B6 Production of fried chicken blender mix
- Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
- the wheat bran thus obtained was heat-treated by the method shown in Tables 3 and 4 (heat treatment step).
- the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
- the fine bran fraction of was collected. This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 3 and 4 are mixed to produce the desired blender mix for fried chicken. did.
- Example B6 is Control B2
- the control of Example B7 is Control B3
- the control of Example B8 is Control B4
- the control of Example B5 is Control B1
- the The control for Example B9 is Control B5 and the control for Example B10 is Control B6.
- the example mixes contain heat-treated wheat bran derived from white wheat (PH, WW, or ASW), so compared to the control and comparative mixes, which do not satisfy this, the fried The flavor, taste and texture of chicken were excellent.
- wet heat treatment is preferable to dry heat treatment as a heat treatment method for wheat bran.
- ASW is particularly preferable among white wheat.
- the fried chicken evaluated here was 4 hours after production, each example was highly evaluated, so according to the mix of the example, fried food with batter that is difficult to deteriorate over time can be obtained. I understand.
- the present invention while containing nutritious wheat bran, the deterioration of the taste and texture due to wheat bran is suppressed, and there is crispiness and oiliness is reduced, and further deterioration over time It is possible to produce fried food with batter that is difficult to wash.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
湿熱処理は、処理対象(小麦ふすま)中の水分を維持するか、又は水分を外部から供給して、処理対象を加熱する処理である。湿熱処理においては、水、飽和水蒸気、過熱水蒸気等の水分を供給して用いることができる。湿熱処理における加熱方法は特に制限されず、例えば、密閉環境下で処理対象に水分を添加した後、熱風などの熱媒体を処理対象に直接接触させる方法、高温蒸気を処理対象に接触させて凝結潜熱により加熱する方法、処理対象を高湿度雰囲気下にて加熱する方法が挙げられる。
乾熱処理は、処理対象(小麦ふすま)を水分無添加の条件で加熱する処理であり、処理対象中の水分を積極的に蒸発させながら行う熱処理である。乾熱処理は、例えば、オーブンでの加熱、焙焼窯での加熱、恒温槽を用いる加熱、熱風を吹き付ける加熱、高温低湿度環境での放置などによって実施することができる。なお、加水等を行った小麦ふすまに温風を当てて乾燥させる処理は、水分の蒸発潜熱のため、処理対象への熱の付与が十分に行われないので、当該処理は乾熱処理には含まれない。 The heat treatment to which the heat-treated wheat bran used in the present invention is subjected is not particularly limited as long as it is a treatment capable of increasing the product temperature of the untreated wheat bran to room temperature or higher. Specific examples of heat treatment applied to wheat bran include wet heat treatment and dry heat treatment.
Moist heat treatment is a process in which the object to be treated (wheat bran) is heated while maintaining the moisture in the object (wheat bran) or supplying moisture from the outside. In the wet heat treatment, moisture such as water, saturated steam, superheated steam, etc. can be supplied and used. The heating method in the wet heat treatment is not particularly limited, for example, after adding moisture to the treatment object in a closed environment, a method of directly contacting the treatment object with a heat medium such as hot air, high temperature steam contacting the treatment object and condensing A method of heating by latent heat and a method of heating an object to be treated in a high-humidity atmosphere can be mentioned.
The dry heat treatment is a process of heating an object to be treated (wheat bran) under conditions of no addition of moisture, and is a heat treatment performed while actively evaporating the moisture in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, or leaving in a high-temperature and low-humidity environment. In addition, the process of drying wheat bran with water, etc. by blowing hot air on it does not give enough heat to the process target due to the latent heat of evaporation of moisture, so this process is not included in dry heat treatment. can't
一般的に、小麦は、小麦穀粒を視認したときに観察される色に応じて、赤小麦と白小麦との二つの種類に大別される。赤小麦は、外皮部に赤色色素を含有する小麦であり、小麦穀粒を視認したときに、赤色、赤褐色又は褐色として観察される。一方、白小麦は、外皮部に赤色色素を含有しない小麦であり、小麦穀粒を視認したときに、白色又は淡黄色として観察される。本発明者の知見によれば、揚げ物用ブレダーミックスに白小麦由来の熱処理小麦ふすまを含有させることで、赤小麦由来の熱処理小麦ふすまを含有させた場合に比べて、衣付き揚げ物の衣のサクミが増し、油っぽさが低減する。特に、白小麦由来の湿熱処理小麦ふすまは、本発明の所定の効果が安定的に奏されるため好ましい。 The invention is characterized in that at least part, preferably all, of the heat-treated wheat bran used is heat-treated wheat bran derived from white wheat.
Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is viewed. On the other hand, white wheat is wheat that does not contain a red pigment in the hull portion, and is observed as white or pale yellow when the wheat grain is visually observed. According to the findings of the present inventors, by including heat-treated wheat bran derived from white wheat in the fried food blender mix, compared to the case where heat-treated wheat bran derived from red wheat is included, the coating of fried food with coating Increased crunchiness and reduced oiliness. In particular, wet-heat-treated wheat bran derived from white wheat is preferable because the predetermined effects of the present invention are stably exhibited.
穀粉としては、例えば、小麦粉(強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等、小麦全粒粉)、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉が挙げられる。前述の熱処理小麦ふすまは、穀粉の一種である。
澱粉としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉(生澱粉);該生澱粉にα化、油脂加工、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理の1種以上を施した加工澱粉が挙げられる。 The blender mix of the present invention typically contains one or more flours other than heat-treated wheat bran derived from white wheat. As used herein, the term "flours" refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches. Unless otherwise specified, the term "starch" used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in flour.
Examples of grain flour include wheat flour (strong flour, semi-strong flour, all-purpose flour, soft flour, durum wheat flour, whole wheat flour), buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix flour, barley flour, and foxtail millet flour. mentioned. The aforementioned heat-treated wheat bran is a type of flour.
Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (raw starch); Examples include modified starch that has been subjected to one or more treatments such as treatment and oxidation treatment.
前記フライは、具体的には例えば、豚カツ、コロッケ、エビフライ、フライドチキン、フライドポテト等である。
衣付き揚げ物の具材は特に制限されず、例えば、鶏、豚、牛、羊、ヤギ等の畜肉類;イカ、タコ、エビ、アジ、サケ、サバ、カレイ等の魚介類;大豆、米、ニンジン、タマネギ、ジャガイモ、サツマイモ等の穀類、野菜類、根菜類;これらの加工品等、種々のものを使用することができる。具材には、本発明のブレダーミックスを付着させる前に、必要に応じて、下味を付けてもよく、打ち粉、溶き卵、バッターミックス等を付着させてもよい。 The blender mix of the present invention can be applied to the production of various battered fried foods such as fried chicken, fried tatsuta, deep fry and fritters.
Specific examples of the fried foods include pork cutlets, croquettes, fried shrimp, fried chicken, and French fries.
Ingredients for deep-fried food with batter are not particularly limited, for example, livestock meat such as chicken, pork, beef, sheep, and goat; Carrots, onions, potatoes, sweet potatoes and other cereals, vegetables, root crops; processed products thereof, and various other products can be used. Prior to adhering the blender mix of the present invention to the ingredients, if necessary, the ingredients may be seasoned, and dusting flour, beaten eggs, batter mix, etc. may be adhered.
(ミックス組成A)
・白小麦由来の熱処理小麦ふすま:好ましくは5~50質量%、より好ましくは20~40質量%
・小麦粉:好ましくは20~95質量%、より好ましくは20~85質量%
・澱粉:好ましくは20~95質量%、より好ましくは20~85質量% A preferred example of the composition of the blender mix of the present invention is the following mix composition A. Mix composition A is particularly suitable for fried chicken and fried chicken.
(Mix composition A)
· Heat-treated wheat bran derived from white wheat: preferably 5 to 50% by mass, more preferably 20 to 40% by mass
・ Wheat flour: preferably 20 to 95% by mass, more preferably 20 to 85% by mass
- Starch: preferably 20 to 95% by mass, more preferably 20 to 85% by mass
前記ふすま調製工程は、常法に従って実施することができる。典型的には、精選された白小麦の小麦穀粒を、必要に応じ加水・調質した後、粉砕し、その粉砕物をシフター、ピュリファイヤー等で仕分けて、胚乳部及び胚芽を除去する方法が採用される。小麦穀粒の粉砕方法は特に制限されず、例えば、ロール式粉砕、衝撃式粉砕が挙げられ、複数の粉砕方法を組み合わせてもよい。衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ロータ間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミル等が挙げられ、特にターボミルが好ましい。
前記ふすま調製工程における小麦穀粒の粉砕方法の好ましい一例として、ロール式粉砕、衝撃式粉砕の順で実施する方法を例示できる。この場合、ロール式粉砕の回数は1回でも複数回でもよい。 The method for producing a blender mix of the present invention includes a step of using white wheat such as ASW as wheat and collecting wheat bran from the white wheat (a step of preparing wheat bran).
The bran preparation step can be carried out according to a conventional method. Typically, wheat grains of selected white wheat are hydrated and tempered as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. is adopted. The method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
As a preferred example of the method of pulverizing wheat grains in the bran preparation step, a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
前記熱処理工程において、小麦ふすまに施す熱処理の具体例として、1)処理対象の小麦ふすまに湿熱処理を施して品温を80℃以上にする処理(以下、「湿熱処理A」とも言う。)、2)処理対象の小麦ふすまに乾熱処理を施して品温を110℃以上にする処理(以下、「乾熱処理A」とも言う。)が挙げられる。 The method for producing a blender mix of the present invention includes a step (heat treatment step) of heat-treating harvested wheat bran derived from white wheat to obtain heat-treated wheat bran. The heat treatment method for wheat bran is not particularly limited, and may be wet heat treatment or dry heat treatment, but wet heat treatment is particularly preferred as described above. When wet heat treatment is performed in the heat treatment step, water is not added to the wheat bran to be treated, and the wheat bran is not soaked in water as in steaming.
Specific examples of heat treatment applied to wheat bran in the heat treatment step include: 1) a treatment to subject the wheat bran to be treated to a wet heat treatment to raise the product temperature to 80 ° C. or higher (hereinafter also referred to as "moist heat treatment A"); 2) A treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 110° C. or higher (hereinafter also referred to as “dry heat treatment A”).
湿熱処理Aは、例えば、特許第2784505号公報に記載の粉体加熱装置に、被処理物である小麦ふすまと飽和水蒸気とを導入して、前記品温及び処理時間になるように行うことができる。この粉体加熱装置は、飽和水蒸気の吹込口を有し、被処理物を収容する円筒形圧力容器と、該容器の一端に配された投入口から投入された粉体を撹拌しながら、該容器の他端に配された排出口に向けて移送するように、円筒内径に近い寸法の複数の棒状羽根を回転軸上に有する撹拌手段とを備えている。 In the wet heat treatment A, the wheat bran to be treated is stored in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is preferably 80 to 98 ° C., more preferably 85 to 98 ° C. is preferably maintained for 1 to 60 seconds, more preferably 3 to 60 seconds.
The wet heat treatment A can be performed, for example, by introducing wheat bran, which is an object to be treated, and saturated steam into the powder heating apparatus described in Japanese Patent No. 2784505, and maintaining the above product temperature and treatment time. can. This powder heating apparatus comprises a cylindrical pressure vessel having a saturated steam blow-in port and containing an object to be treated, and a powder introduced from an inlet provided at one end of the vessel while stirring the powder. A stirring means having a plurality of rod-like blades having dimensions close to the inner diameter of the cylinder on a rotating shaft is provided so as to transfer the mixture toward a discharge port arranged at the other end of the container.
乾熱処理Aは、例えば、特開2004-9022号公報に記載されている熱処理撹拌装置と同様の構成を有する装置に小麦ふすまを導入して、前記品温及び処理時間になるように行うことができる。この熱処理撹拌装置は、被処理物を収容する円筒状容器と、該容器の内部に備えられた中空構造の回転シャフトと、該シャフトに連通して形成された中空のパイプスクリューと、回転シャフト及びパイプスクリュー内に蒸気を供給する蒸気供給源とを備え、回転シャフト及びパイプスクリュー内に蒸気を供給して生じた伝熱を、回転シャフト及びパイプスクリューを介して被処理物に伝播させて、乾熱処理できるように構成されている。 In the dry heat treatment A, the product temperature of wheat bran to be treated is preferably 110 to 180 ° C., more preferably 115 to 150 ° C., and the treatment time (time for which such product temperature is maintained) is preferably 3. ~120 minutes, more preferably 5-90 minutes.
The dry heat treatment A can be performed, for example, by introducing wheat bran into an apparatus having the same configuration as the heat treatment stirrer described in JP-A-2004-9022 and maintaining the product temperature and treatment time. can. This heat treatment stirrer includes a cylindrical container containing a material to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, a rotating shaft and a steam supply source that supplies steam into the pipe screw, and heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the workpiece through the rotating shaft and the pipe screw to dry the workpiece. It is designed for heat treatment.
本発明の衣付き揚げ物の製造方法は、前述の本発明のブレダーミックスを具材に付着させた後、該具材を加熱調理する工程を有する。
ブレダーミックスが付着した具材の加熱調理方法としては、油ちょうが一般的であるが、例えば焼成などの他の加熱調理方法を利用することもできる。 The present invention includes a method for producing battered fried food using the aforementioned blender mix of the present invention. Regarding the method for producing the battered fried food of the present invention, the differences from the aforementioned blender mix of the present invention will be mainly described. The description of the above-mentioned blender mix of the present invention applies appropriately to the points that are not particularly described about the method for producing the battered fried food of the present invention.
The method for producing battered fried food of the present invention has a step of applying the aforementioned blender mix of the present invention to ingredients and then heating and cooking the ingredients.
As a method for cooking the ingredients with the blender mix attached, frying is generally used, but other cooking methods such as baking can also be used.
各種小麦を精選して、ロール式粉砕機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した(ふすま調製工程)。こうして得られた小麦ふすまを表1、表2に示す方法で熱処理した(熱処理工程)。次に、熱処理した小麦ふすまを衝撃式粉砕機(ホソカワミクロン株式会社製、ACMパルベライザー)を用いて粉砕し、その粉砕物を目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微ふすま画分を分取した。実施例A6については、目開き212μmの篩を用いて分級し、篩を通過する粒径212μm未満の微ふすま画分を分取した。この微ふすま画分をブレダーミックスに配合する熱処理小麦ふすまとして用い、表1、表2の「ミックス」の欄に記載の各成分を混合して、目的とするから揚げ用ブレダーミックスを製造した。 [Examples A1 to A11, Comparative Example A1, Control Examples A1 to A6: Production of fried chicken mix]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. As for Example A6, it was classified using a sieve with an opening of 212 μm, and a fine bran fraction having a particle size of less than 212 μm that passed through the sieve was fractionated. This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 1 and 2 are mixed to produce the desired fried chicken blender mix. did.
・1CW:ウエスタン・レッド・スプリング1、カナダ産、赤小麦
・PH:プライムハード、オーストラリア産、白小麦
・WW:ウエスタン・ホワイト、アメリカ合衆国産、白小麦
・ASW:オーストラリア・スタンダード・ホワイト、オーストラリア産、白小麦
・小麦粉:薄力粉、日清製粉株式会社製、商品名「フラワー」 The details of the raw materials used to manufacture the blender mix are as follows.
・1CW: Western Red Spring 1, Canadian, Red Wheat ・PH: Prime Hard, Australian, White Wheat ・WW: Western White, USA, White Wheat ・ASW: Australian Standard White, Australian, White wheat/wheat flour: Soft flour, manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”
・「湿熱処理」:特許第2784505号公報に記載の粉体加熱装置と同様の構成の装置を用い、前記湿熱処理Aを実施した。より具体的には、前記装置が備える円筒状容器内(密閉空間)に処理対象の小麦ふすまを収容するとともに、該容器内に飽和水蒸気を導入し、該小麦ふすまの品温が90℃の状態を5秒間維持する条件で湿熱処理を行った。
・「乾熱処理」:特開2004-9022号公報に記載の熱処理撹拌装置と同様の構成の装置を用い、前記乾熱処理Aを実施した。より具体的には、前記装置が備える円筒状容器内(密閉空間)に処理対象の小麦ふすまを収容し、該小麦ふすまの品温が120℃の状態を25分間維持する条件で乾熱処理を行った。 The details of each treatment described in the "heat treatment method" column of each table are as follows.
- "Wet heat treatment": The wet heat treatment A was performed using an apparatus having the same configuration as the powder heating apparatus described in Japanese Patent No. 2784505 . More specifically, the wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is 90°C. Wet heat treatment was performed under the condition of maintaining for 5 seconds.
- "Dry heat treatment": The dry heat treatment A was performed using a device having the same configuration as the heat treatment stirrer described in JP-A-2004-9022. More specifically, wheat bran to be treated is contained in a cylindrical container (closed space) provided in the apparatus, and the dry heat treatment is performed under the condition that the product temperature of the wheat bran is maintained at 120° C. for 25 minutes. rice field.
生の鶏もも肉を肉片1個当たりの重量が25gとなるように切り分け、この肉片に評価対象のブレダーミックスを、付着量が肉100gあたり10gとなるよう、複数個の肉片全体にまぶして付着させた。油槽にサラダ油を入れて170℃に熱し、該サラダ油にブレダーミックスが付着した肉片を浸漬して4分間油ちょうし、鶏肉のから揚げを製造した。製造したから揚げを油槽から取り出して油切りし、雰囲気温度25℃の環境に5分間放置した後、10名の専門パネラーに食してもらい、風味(油っぽさ)、食味(エグミ)、食感(サクミ、ざらつき)を下記評価基準に従って評価してもらった。その結果を表1、表2に示す。表1、表2の「から揚げ評価」の欄の数値は、10名の専門パネラーの評価点の算術平均値である。表1の各実施例及び比較例の対照例は対照例A1である。また表2において、実施例A7の対照例は対照例A2、実施例A8の対照例は対照例A3、実施例A9の対照例は対照例A4、実施例A5の対照例は対照例A1、実施例A10の対照例は対照例A5、実施例A11の対照例は対照例A6である。 [Evaluation Test 1: Production and evaluation of fried chicken]
Raw chicken thighs are cut into pieces so that the weight of each piece is 25 g, and the blender mix to be evaluated is applied to the pieces of meat so that the amount of adhesion is 10 g per 100 g of meat. let me Salad oil was placed in an oil bath and heated to 170° C., and the meat pieces to which the blender mix was adhered were immersed in the salad oil and fried for 4 minutes to produce fried chicken. Remove the produced fried chicken from the oil bath, drain the oil, leave it in an environment with an atmospheric temperature of 25 ° C. for 5 minutes, and then have 10 special panelists eat it. The feeling (sakumi, roughness) was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. The numerical values in the column of "fried chicken evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control example for each example and comparative example in Table 1 is Control Example A1. Also in Table 2, the control of Example A7 is Control A2, the control of Example A8 is Control A3, the control of Example A9 is Control A4, the control of Example A5 is Control A1, and the control of Example A5 is Control A1. The control for Example A10 is Control A5 and the control for Example A11 is Control A6.
5点:対照例よりも油っぽさが弱い。
4点:対照例よりも油っぽさがやや弱い。
3点:対照例と同等の油っぽさを感じる。
2点:対照例よりも油っぽさがやや強い。
1点:対照例よりも油っぽさが強い。
<食味(エグミ)の評価基準>
5点:対照例よりもふすまのエグミが弱い。
4点:対照例よりもふすまのエグミがやや弱い。
3点:対照例と同等のふすまのエグミを感じる。
2点:対照例よりもふすまのエグミがやや強い。
1点:対照例よりもふすまのエグミが強い。
<食感(サクミ)の評価基準>
5点:対照例よりもサクサクとした軽い食感が強くある。
4点:対照例よりもサクサクとした軽い食感がある。
3点:対照例と同等のサクサクとした食感がある。
2点:対照例よりもサクサクとした食感が弱く、やや硬いか又はややベタついている。
1点:対照例よりもサクサクとした食感がなく、硬すぎるか又はベタつきが大きい。
<食感(ざらつき)の評価基準>
5点:対照例よりもざらつきが弱い。
4点:対照例よりもざらつきがやや弱い。
3点:対照例と同等のざらつきを感じる。
2点:対照例よりもざらつきがやや強い。
1点:対照例よりもざらつきが強い。 <Evaluation criteria for flavor (oiliness)>
5 points: Less oily than the control.
4 points: Slightly less oily than the control.
3 points: A feeling of oiliness equivalent to that of the control example.
2 points: Slightly more oily than the control.
1 point: More oily than the control.
<Evaluation criteria for taste (acridity)>
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.
<Evaluation Criteria for Texture (Sakumi)>
5 points: A crispy and light texture is stronger than that of the control example.
4 points: There is a crispy and light texture than the control example.
3 points: There is a crispy texture equivalent to that of the control example.
2 points: The crispy texture is weaker than that of the control, and the product is slightly hard or slightly sticky.
1 point: Less crispy texture than the control, too hard or too sticky.
<Evaluation criteria for texture (roughness)>
5 points: Less rough than the control.
4 points: Roughness is slightly weaker than that of the control.
3 points: Rough feeling equivalent to that of the control example.
2 points: Roughness is slightly stronger than the control example.
1 point: Roughness is stronger than in the control example.
各種小麦を精選して、ロール式粉砕機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した(ふすま調製工程)。こうして得られた小麦ふすまを表3、表4に示す方法で熱処理した(熱処理工程)。次に、熱処理した小麦ふすまを衝撃式粉砕機(ホソカワミクロン株式会社製、ACMパルベライザー)を用いて粉砕し、その粉砕物を目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微ふすま画分を分取した。この微ふすま画分をブレダーミックスに配合する熱処理小麦ふすまとして用い、表3、表4の「ミックス」の欄に記載の各成分を混合して、目的とするフライドチキン用ブレダーミックスを製造した。 [Examples B1 to B10, Comparative Example B1, Control Examples B1 to B6: Production of fried chicken blender mix]
Various types of wheat were carefully selected and pulverized by a roll type pulverizer, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 3 and 4 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. The fine bran fraction of was collected. This fine bran fraction is used as heat-treated wheat bran to be blended in the blender mix, and the ingredients listed in the "Mix" column of Tables 3 and 4 are mixed to produce the desired blender mix for fried chicken. did.
具材として、カットした鶏もも肉80gを複数個用意した。鶏もも肉をマリネーションした後、加工澱粉(日本食品化工株式会社製、商品名「日食バッタースターチ#200N」)を打ち粉し、さらに下記バッターに浸漬した後、該鶏モモ肉の表面全体に評価対象のブレダーミックスを付着させた。こうして下処理された鶏もも肉を、温度175℃の食用油で2分間フライ調理し、30秒間ベンチタイムを取った後、さらに温度175℃の食用油で2分間フライ調理してフライドチキンを製造した。製造したフライドチキンを、1種類につき、1)フライドチキンの表面温度が50℃になるよう温度設定をしたウォーマーで4時間保管する方法と、2)雰囲気温度25℃の環境に4時間保管する方法との2種類の方法で保管した。保管後のフライドチキンを10名の専門パネラーに食してもらい、風味(油っぽさ)、食味(エグミ)、食感(サクミ、ざらつき)を前記評価基準に従って評価してもらった。その結果を表3、表4に示す。表3、表4の「フライドチキン評価」の欄の数値は、10名の専門パネラーの評価点の算術平均値である。表3の各実施例及び比較例の対照例は対照例B1である。また表4において、実施例B6の対照例は対照例B2、実施例B7の対照例は対照例B3、実施例B8の対照例は対照例B4、実施例B5の対照例は対照例B1、実施例B9の対照例は対照例B5、実施例B10の対照例は対照例B6である。 [Evaluation Test 2: Production and Evaluation of Fried Chicken]
As an ingredient, a plurality of 80 g pieces of cut chicken thigh meat were prepared. After marinating the chicken thighs, sprinkle processed starch (manufactured by Nihon Shokuhin Kako Co., Ltd., trade name “Nisshoku Batter Starch #200N”), further immerse in the following batter, and then coat the entire surface of the chicken thighs. A blender mix to be evaluated was attached. The chicken thigh thus prepared was fried for 2 minutes in an edible oil at a temperature of 175°C, allowed to bench for 30 seconds, and further fried for 2 minutes in an edible oil at a temperature of 175°C to produce fried chicken. . For each type of fried chicken produced, 1) a method of storing for 4 hours in a warmer whose temperature is set so that the surface temperature of the fried chicken is 50°C, and 2) a method of storing for 4 hours in an environment with an ambient temperature of 25°C. It was stored in two ways. The fried chicken after storage was eaten by 10 expert panelists, and the flavor (greasyness), taste (acridity), and texture (crispy, roughness) were evaluated according to the evaluation criteria described above. The results are shown in Tables 3 and 4. The numerical values in the "fried chicken evaluation" column of Tables 3 and 4 are the arithmetic mean values of the evaluation points of 10 expert panelists. The control for each example and comparative example in Table 3 is control B1. Also in Table 4, the control example of Example B6 is Control B2, the control of Example B7 is Control B3, the control of Example B8 is Control B4, the control of Example B5 is Control B1, and the The control for Example B9 is Control B5 and the control for Example B10 is Control B6.
加工澱粉(日本食品化工株式会社製、商品名「日食バッタースターチ#200N」)78.5質量%と、薄力粉(日清製粉株式会社製、商品名「フラワー」)20質量%と、乳化剤(モノステアリン酸グリセリン、花王株式会社製、商品名「エキセルS-95」)1質量%と、増粘剤(グァーガム、DSP五協フード&ケミカル株式会社製、商品名「グアパック」)0.5質量%とを含有するバッター用組成物100gを、大豆白絞油20gと水200mlとの混合液に溶いたものをバッターとした。 (batter used in making fried chicken)
Processed starch (manufactured by Nihon Shokuhin Kako Co., Ltd., product name “Solar Batter Starch # 200N”) 78.5% by mass, soft flour (manufactured by Nisshin Flour Milling Co., Ltd., product name “Flower”) 20% by mass, and an emulsifier ( Glycerin monostearate, manufactured by Kao Corporation, trade name “Excel S-95”) 1% by mass and a thickener (guar gum, manufactured by DSP Gokyo Food & Chemical Co., Ltd., trade name “Guapak”) 0.5 mass 100 g of the batter composition containing
According to the present invention, while containing nutritious wheat bran, the deterioration of the taste and texture due to wheat bran is suppressed, and there is crispiness and oiliness is reduced, and further deterioration over time It is possible to produce fried food with batter that is difficult to wash.
Claims (8)
- 白小麦由来の熱処理小麦ふすまを含有する、揚げ物用ブレダーミックス。 A blender mix for frying containing heat-treated wheat bran derived from white wheat.
- 前記熱処理は湿熱処理である、請求項1に記載の揚げ物用ブレダーミックス。 The blender mix for fried food according to claim 1, wherein the heat treatment is a wet heat treatment.
- 前記白小麦はオーストラリア・スタンダード・ホワイトである、請求項1又は2に記載の揚げ物用ブレダーミックス。 The blender mix for fried food according to claim 1 or 2, wherein the white wheat is Australian Standard White.
- 前記白小麦由来の熱処理小麦ふすまの平均粒径は200μm以下である、請求項1~3の何れか1項に記載の揚げ物用ブレダーミックス。 The blender mix for fried food according to any one of claims 1 to 3, wherein the heat-treated wheat bran derived from white wheat has an average particle size of 200 μm or less.
- 前記白小麦由来の熱処理小麦ふすまの含有量は5~50質量%である、請求項1~4の何れか1項に記載の揚げ物用ブレダーミックス。 The blender mix for fried food according to any one of claims 1 to 4, wherein the content of the heat-treated wheat bran derived from white wheat is 5 to 50% by mass.
- 白小麦由来の熱処理小麦ふすまを含有する、揚げ物用ブレダーミックスの製造方法であって、
白小麦から小麦ふすまを採取する工程と、
前記小麦ふすまを熱処理して熱処理小麦ふすまを得る工程と、
前記熱処理小麦ふすまと他の原料とを混合する工程とを有する、揚げ物用ブレダーミックスの製造方法。 A method for producing a fried blender mix containing heat-treated wheat bran derived from white wheat,
a step of collecting wheat bran from white wheat;
heat-treating the wheat bran to obtain heat-treated wheat bran;
A method for producing a blender mix for fried food, comprising a step of mixing the heat-treated wheat bran and other raw materials. - 前記熱処理は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が80~98℃の状態を1~60秒間維持する湿熱処理である、請求項6に記載の揚げ物用ブレダーミックスの製造方法。 The heat treatment is a wet heat treatment in which the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds. A method for producing a fried food blender mix according to claim 6.
- 請求項1~5のいずれか1項に記載の揚げ物用ブレダーミックスを具材に付着させた後、該具材を加熱調理する工程を有する、衣付き揚げ物の製造方法。
A method for producing fried food with batter, comprising a step of applying the fried food blender mix according to any one of claims 1 to 5 to the ingredients and then heating and cooking the ingredients.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202280016699.3A CN116887692A (en) | 2021-03-26 | 2022-03-24 | Coating powder mixture for fried food, method for producing the same, and method for producing fried food with surface coating |
JP2023509286A JPWO2022202971A1 (en) | 2021-03-26 | 2022-03-24 |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2021053764 | 2021-03-26 | ||
JP2021-053764 | 2021-03-26 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2022202971A1 true WO2022202971A1 (en) | 2022-09-29 |
Family
ID=83397308
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2022/013856 WO2022202971A1 (en) | 2021-03-26 | 2022-03-24 | Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food |
Country Status (3)
Country | Link |
---|---|
JP (1) | JPWO2022202971A1 (en) |
CN (1) | CN116887692A (en) |
WO (1) | WO2022202971A1 (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016054649A (en) * | 2014-09-05 | 2016-04-21 | 日東富士製粉株式会社 | Bakery food raw material, method for producing bakery food, and bakery food |
JP2018050568A (en) * | 2016-09-30 | 2018-04-05 | 日東富士製粉株式会社 | Meat product, method for reducing smell of meat product and agent for reducing smell of meat product |
JP2018174838A (en) * | 2017-04-17 | 2018-11-15 | 昭和産業株式会社 | Deep-fry coating mix, deep-fry coating batter, deep-fried food and method for producing deep-fried food |
WO2021065869A1 (en) * | 2019-09-30 | 2021-04-08 | 日清製粉株式会社 | Wheat bran composition and method for producing same |
-
2022
- 2022-03-24 JP JP2023509286A patent/JPWO2022202971A1/ja active Pending
- 2022-03-24 CN CN202280016699.3A patent/CN116887692A/en active Pending
- 2022-03-24 WO PCT/JP2022/013856 patent/WO2022202971A1/en active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2016054649A (en) * | 2014-09-05 | 2016-04-21 | 日東富士製粉株式会社 | Bakery food raw material, method for producing bakery food, and bakery food |
JP2018050568A (en) * | 2016-09-30 | 2018-04-05 | 日東富士製粉株式会社 | Meat product, method for reducing smell of meat product and agent for reducing smell of meat product |
JP2018174838A (en) * | 2017-04-17 | 2018-11-15 | 昭和産業株式会社 | Deep-fry coating mix, deep-fry coating batter, deep-fried food and method for producing deep-fried food |
WO2021065869A1 (en) * | 2019-09-30 | 2021-04-08 | 日清製粉株式会社 | Wheat bran composition and method for producing same |
Also Published As
Publication number | Publication date |
---|---|
CN116887692A (en) | 2023-10-13 |
JPWO2022202971A1 (en) | 2022-09-29 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6941602B2 (en) | Breeder flour, blender mix using it, batter and fried foods and methods of manufacturing them | |
Okoye et al. | Nutrient composition and sensory properties of wheat-African bread fruit composite flour cookies | |
JP2020174610A (en) | Frozen jiaozi and method for producing the same | |
Okoye et al. | Chemical composition and sensory properties of wheat-African yam bean composite flour cookies | |
CN113163821B (en) | Flour coating material for fried food | |
JP5885167B2 (en) | Cereal processed food and method for producing the same | |
JP6827874B2 (en) | Fried batter mix, deep-fried batter, fried food and method of manufacturing fried food | |
Bhattacharya | Snack Foods: Processing and Technology | |
JP6029217B2 (en) | Bread crumbs with low oil absorption containing β-glucan | |
Sangwan et al. | Physico-chemical and nutritional properties of wheat-sorghum-soybean composite flours and their biscuits | |
WO2022202971A1 (en) | Breader mix for fried food, method for manufacturing same, and method for manufacturing battered and fried food | |
WO2022064799A1 (en) | Mix for deep-fried food and method for producing deep-fried food | |
JP2018171050A (en) | Method for manufacturing starch composition | |
JPH119199A (en) | Unhulled rice powder-containing processed product | |
WO2022202970A1 (en) | Batter mix for fried food, production method thereof, batter for fried food and production method of battered fried food | |
WO2022202972A1 (en) | Batter mix for breaded and fried food, method for manufacturing same, batter for breaded and fried food and method for manufacturing breaded and fried food | |
JP2015192657A (en) | Method for producing puffed powder | |
US6274183B1 (en) | Rice composition for coating foods | |
JP7413613B1 (en) | Batter mix for frying | |
JP7418421B2 (en) | Food coating composition, processed food and manufacturing method thereof | |
JP6930898B2 (en) | Durum flour for tempura, mix for tempura and tempura | |
WO2022230968A1 (en) | Method for producing modified wheat flour, batter material for battered and fried food and method for producing battered and fried food | |
JP2022150941A (en) | powder seasoning mixture | |
WO2023079675A1 (en) | Coating material for fried food | |
WO2023171590A1 (en) | Fried food batter mix and fried food production method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22775752 Country of ref document: EP Kind code of ref document: A1 |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2023509286 Country of ref document: JP |
|
WWE | Wipo information: entry into national phase |
Ref document number: 202280016699.3 Country of ref document: CN |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 22775752 Country of ref document: EP Kind code of ref document: A1 |