PACKAGED MIX FOR FRIED FOOD

Abstract

Provided is a mix for fried food which cab be shaken out in a small amount from a shaker container and has components that are hardly separated each other in the container. A packaged mix for fried food which is a mix for fried food filled in a container, the mix for fried food being a powder mixture comprising wheat flour and at least one selected from the group consisting of other cereal flour and starch at a mass ratio of 99:1 to 20:80, having an angle of repose of 33 to 54 degrees, the container being a shaker container including one or more shaker holes having a maximum width of 2 to 20 mm.

Claims

1. A packaged mix comprising a mix in a container, wherein: the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour, the mix has an angle of repose of 33 to 54 degrees, and the container is a shaker container comprising one or more shaker holes, each shaker hole having a maximum width of 2 to 20 mm.

2. The packaged mix of claim 1, wherein the mix has a mean volume diameter of 40 m to 200 m.

3. The packaged mix of claim 1, wherein the mix further comprises at least one selected from the group consisting of a sucrose fatty acid ester and a silicon dioxide.

4. The packaged mix of claim 1, wherein the mass ratio (A):(B) is from 95:5 to 35:65.

5. The packaged mix of claim 1, wherein the mix is a tempura flour or a fritter mix, and the mass ratio (A):(B) is from 90:10 to 50:50.

6. A method for applying a mix, the method comprising: shaking out the mix from a container to apply the mix to an object, wherein: the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour, the mix has an angle of repose of 33 to 54 degrees, and the container is a shaker container comprising one or more shaker holes, each shaker hole having a maximum width of 2 to 20 mm.

7. The method of claim 6, wherein the mix has a mean volume diameter of 40 m to 200 m.

8. The method of claim 6, wherein the mix further comprises at least one selected from the group consisting of a sucrose fatty acid ester and a silicon dioxide.

9. The method of claim 6, wherein the mass ratio (A):(B) is from 95:5 to 35:65.

10. The method of claim 6, wherein the mix is a tempura flour or a fritter mix, and the mass ratio (A):(B) is from 90:10 to 50:50.

11. A method for producing a packaged mix, the method comprising: mixing, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour, to obtain a powder mixture; adjusting an angle of repose of the powder mixture to 33 to 54 degrees; and adding the powder mixture to a container, wherein the container is a shaker container comprising one or more shaker holes, each shaker hole having a maximum width of 2 to 20 mm.

12. The packaged mix of claim 1, wherein the packaged mix is suitable for fried food.

13. The method of claim 6, wherein the mix is suitable for fried food.

14. The method of claim 11, wherein the packaged mix is suitable for fried food.

Description

EXAMPLES

[0056] In order to explain the present invention more specifically, Examples will hereinafter be described, but the present invention is not limited to only the following Example. In the following Example, an angle of repose of powder is a value measured with Powder Tester PT-X (available from Hosokawa Micron Corporation), and a mean particle diameter is a mean volume diameter (MV) of a particle diameter calculated with Microtrac MT 3000 II (Nikkiso Co., Ltd.) (MV) by the laser diffraction-scattering method.

Production Examples 1 to 12

Packaged Mix for Fried Food

[0057] A commercially available wheat flour (soft wheat flour: Flour available from Nisshin Seifun Group Inc.; mean particle diameter of 54 m; and angle of repose of 56.8 degrees) in an amount of 1 kg was placed in a container. While the wheat flour was stirred with a hand mixer, water was added thereto with a spray. The resulting mixture was dried in a thermostatic chamber so as to produce granulated wheat flour A having a mean particle diameter of about 143 m and an angle of repose of 54.4 degrees. Similarly, granulated wheat flour B having a mean particle diameter of about 187 m and an angle of repose of 52.0 degrees and granulated wheat flour C having a mean particle diameter of about 211 m and an angle of repose of 51.3 degrees were produced. Each of the granulated wheat flour A, B, and C and each raw material listed in Table 1 were mixed to obtain a mix for fried food having an angle of repose shown in Table 1. Each of the mixes for fried food in amount of 100 g was filled in a cylindrical container having a diameter of 50 mm and a height of 120 mm, and then a circular plastic plate having a diameter of 50 mm and a thickness of 0.2 mm provided with five shaker having a diameter of 5 mm was fitted into the top surface of the container, whereby producing a mix for fried food packaged in a shaker container.

Evaluation of Packaged Mix for Fried Food

[0058] Each packaged mix for fried food of Production Examples 1 to 12 was evaluated by the following Test Examples 1 to 3.

Test Example 1

Measurement of Shaken-Out Amount

[0059] Each packaged mix for fried food in Production Examples 1 to 12 was shaken out on a flat plane placed horizontally. From a height of 10 cm right above a mark provided at the center of the plane, the opening of the container was is tilted vertically downward to the mark once. An amount of mix for fried food shaken out was measured and taken as a shaken-out amount. The shaken-out amount was evaluated by four rating in accordance with the following criteria A to D.

[0060] A: 0.8 g to 1.8 g

[0061] B: 0.5 g or more and less than 0.8 g or more than 1. 8 g and 2.6 g or less

[0062] C: 0.1 g or more and less than 0.5 g or more than 2.6 g and 3.4 g or less

[0063] D: Less than 0.1 g or more than 3.4 g

Test Example 2

Separation Test of Powder

[0064] Each packaged mix for fried food of Production Examples 1 to 12 was horizontally fixed on a shaker and shaken at 80 rpm for two minutes. A distribution state of wheat flour and other powder in the container after shaking was evaluated by four rating in accordance with the following criteria A to D.

[0065] A: Wheat flour and other powder are mixed almost uniformly with almost no unevenness

[0066] B: Wheat flour and other powder are mixed with slight unevenness

[0067] C: Wheat flour and other powder are mixed with much unevenness

[0068] D: Wheat flour and other powder are separated from each other in layers, which is unsuitable for being shaken out

Test Example 3

Quality Test of Fried Food

[0069] Using each packaged mix for fried food of Production Examples 1 to 12, fried chicken and prawn tempura were made by the following procedure.

Fried Chicken

[0070] Chicken leg was cut into pieces of 20 g. Each packaged mix for fried food was shaken out to be adhered in amount of 10 g per 100 g of the meat. The mix-adhered chicken leg was cooked in salad oil heated to 170 C. for four minutes to make fried chicken.

Prawn Tempura

[0071] Each packaged mix for fried food in an amount of 100 g was weighed, put in a bowl and dissolved in 150 cc of cold water to prepare batter. Prawns with tail (20 g for each) were put therein and dipped with the batter, and then, cooked in salad oil heated to 170 C. for two minutes so as to make prawn tempura.

[0072] Each fried food obtained herein was tasted by ten panelists. The panelists observed the appearance and texture of the food and evaluated the food by four rating in accordance with the following criteria A to D.

[0073] A: Good appearance and texture as fried food

[0074] B: Slightly dark or slightly light color, slightly hard or slightly soft texture

[0075] C: Dark or light color, hard or soft texture

[0076] D: Very dark or very light color, too hard or too soft texture, bad

[0077] The results of Test Examples 1 to 3 are shown in Table 1. In each of the mixes having both the angle of repose and the mass ratio of the wheat flour to the other cereal flour within predetermined ranges (Production Examples 3 to 11), the wheat flour and the other cereal flour were not separated in the container, and an appropriate amount of the mix was shaken out from the container, and what is more, fried food with good appearance and texture was provided. In each of the mixes having the smaller or larger angle of repose (Production Examples 1 and 12), it was difficult to shake out an appropriate amount of mix from the container. When the mass ratio of the wheat flour in the mix was small, the wheat flour and the other cereal flour were separated in the container, and it was not able to offer fried food with good appearance and texture.

TABLE-US-00001 TABLE 1 Blend Ratio Production Example (mass) 1 2 3 4 5 6 7 8 9 10 11 12 Wheat 19 90 98 Flour A (Angle of Repose 54.4 degrees) Wheat 31 35 47 50 70 80 90 98 Flour B (Angle of Repose 52.0 degrees) Wheat 98 Flour C (Angle of Repose 51.3 degrees) Rice Flour 69 81 65 53 50 30 20 10 10 2 2 2 Wheat 31:69 19:81 35:65 47:53 50:50 70:30 80:20 90:10 90:10 98:2 98:2 98:2 Flour:Rice Flour Total 100 100 100 100 100 100 100 100 100 100 100 100 Angle of 32.5 33.0 33.3 38.1 42.2 47.8 50.3 51.5 53.8 51.0 51.9 54.2 Repose (degrees) Mean 111 73 118 126 141 159 170 181 132 205 185 142 Particle Diameter (m) Shaken-out 3.5 2.6 2.3 1.9 1.6 1.8 1.6 1.5 0.9 1.2 1.3 0.3 Amount (g) D B B B A A A A A A A C Separation D C B B B A A A B B A A Test Quality of B C B A A A A A A A A A Fried Chicken Quality of C D B B B A A A A B B B Prawn Tempura

Production Examples 13 to 19

Packaged Mix for Fried Food

[0078] A mix for fried food was obtained in a manner similar to Production Examples 1 to 12 except that each raw material listed in Table 2 was mixed. As for the starch, potato starch having a mean particle diameter of about 50 m was used. The mix obtained herein was evaluated in a manner similar to Test Examples 1 to 3. The results are shown in Table 2.

TABLE-US-00002 TABLE 2 Blend Ratio Production Example (mass %) 13 14 15 16 17 18 19 Wheat Flour A 90 98 97.5 97.5 (Angle of Repose 54.4 degrees) Wheat Flour B 20 30 50 (Angle of Repose 52.0 degrees) Potato Starch 80 70 50 10 2 2 2 Wheat Flour:Starch 20:80 30:70 50:50 90:10 98:2 98:2 98:2 Sucrose Fatty Acid 0.5 Ester (HLB 5) Fine Silicon 0.5 Dioxide Total 100 100 100 100 100 100 100 Angle of Repose 32.8 34.5 44.7 52.9 53.7 51.6 51.9 (degrees) Mean Particle 89 102 136 131 140 140 140 Diameter (m) Shaken-out Amount 3.9 2.3 1.6 1.0 0.8 1.2 1.2 (g) D B A A A A A Separation Test D B A A B A A Quality of Fried B B A A A A A Chicken Quality of Prawn C B A A B B B Tempura

Test Example 4

Study on Shaker Container

[0079] A mix for fried food contained in a shaker container was produced (Production Examples 20 to 32) in a manner similar to Production Example 5 except that the size of an shaker hole of the shaker container was changed as shown in Table 3. A shaken-out amount of each packaged mix for fried food was evaluated in a procedure similar to Test Example 1. The results are shown in Table 3. It should be note that the results of Production Example 5 are shown again in Table 3.

TABLE-US-00003 TABLE 3 Production Example 20 21 22 23 24 25 26 27 28 29 5 30 31 32 Angle of 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 42.2 Repose (degrees) Diameter of 1.5 2 3 4 12 20 22 5 5 5 5 5 5 5 Shaker Hole (mm) Number of 5 5 5 5 2 1 1 1 2 4 5 7 9 10 Shaker Holes Shaken-out 0.2 0.5 0.8 1.1 1.8 2.6 3.5 0.5 0.7 1.4 1.6 1.9 2.5 3.1 Amount (g) C B B A A B D B B A A B B C