JP5878376B2 - Fried food material - Google Patents

Description

  The present invention relates to a fried chicken-like food material. Specifically, even when cooking in a microwave oven or oven without oiling, there is little drip or transpiration from the ingredients during cooking, and there is a voluminous appearance such as frying because of oiling, and powder The present invention relates to a deep-fried food material because it can provide a deep-fried food because it has a crunchy and crispy texture without taste and paste.

  Fried chicken is usually produced by adding clothing materials such as flour, starch, seasonings, etc. to the ingredients as they are or with a seasoning, followed by oiling. In recent years, frying mixes are also commercially available because they can be obtained simply by sprinkling ingredients and oiling, and by adding salt, seasonings, spices and the like to wheat flour and starch.

  However, recently, cooking fried in oil has a tendency to be avoided especially at home because of the low calorie taste of meals and the troublesomeness of cleaning up after frying. On the other hand, foods that can be cooked in a microwave oven or the like have come to be preferred because of the desire to reduce the time and labor required for cooking. Therefore, there is an increasing demand for fried food-like foods that are not fried in oil, so-called non-fried foods. As for fried chicken, it is desired to develop a mix and cooking method for fried foods for cooking in a microwave oven or the like.

  Various proposals have been made so far regarding mixes and manufacturing methods for fried foods. For example, Patent Document 1 discloses a method for producing a fried food because a mixture of roasted bread flour, roasted starch, high protein, protein coagulant, and fat is granulated and the ingredients coated with the fried flour mix are heated in a microwave oven. Is described. In Patent Document 2, a non-fried ingredient is obtained by heating a microwaved or oven-heated ingredient coated with a frying mix from a non-fried product containing a baked pulverized product derived from wheat flour, a powdered starch syrup, a heat-coagulable food material, fats and fats, and an expanding agent. It is described to obtain fried food. However, fried foods obtained by these conventional methods may not have enough clothing to be formed, and therefore lack the feeling of clothing and volume that seems to be fried, and drip and transpiration from ingredients during heating. As a result, the ingredients shrunk and became small and fried.

  On the other hand, Patent Document 3 describes that a non-fried food is obtained by heating a microwave or oven-heated ingredient to which a batter liquid prepared from a batter mix containing a fat powder having a specific solid fat content is blended. ing. However, the non-fried foods obtained using such batter liquids have thick clothing, so there is a sense of volume but lacks a sense of unity between the ingredients and clothing, and the clothing is too strong to appear, making it look like fried There was a problem that the food texture was not sufficient.

JP-A-57-129660 JP 2003-284518 A Japanese Patent Laid-Open No. 4-131058

  The present invention can be easily cooked in a microwave oven, an oven, etc., has little drip or transpiration from ingredients during cooking, and has a voluminous appearance such as frying because it is fried. The object of the present invention is to provide a fried food material because it can provide a fried food because it has a crunchy and crispy texture that does not have a taste or paste.

  As a result of repeating various studies to solve the above-mentioned problems, the present inventors have found that the amount of adhesion of a conventional fried food-like food mix of about 5% to 10% with respect to the mass of ingredients. There is a problem that the ingredients are not sufficiently covered, so when cooking this, the ingredients shrink due to drip or transpiration from the ingredients during heating, and the fried food is I found out that there was a lack of feeling and volume. Therefore, the present inventors have made further studies to solve the problem, and as a result, applied an appropriate amount of a garment mix containing a predetermined amount of flour, fats and oils to the surface of the ingredients, and oiled it. It has been found that a fried food can be obtained because it has a good appearance and texture like fried chicken, and the present invention has been completed.

That is, in the present invention, a clothing mix containing 100 parts by weight of flour, 10 to 30 parts by weight of fats and oils and 0.2 to 10 parts by weight of an expanding agent is 12 to 12 parts by weight of the ingredients. By providing a fried food material since it is adhered in an amount of 20% by mass, the above-mentioned problems are solved.
Moreover, this invention is 12-20 with respect to the mass of the said ingredient for the clothing mix containing 100 mass parts of flour, 10-30 mass parts of fats and oils, and 0.2-10 mass parts of swelling agents. Since it is made to adhere by the quantity of the mass%, the said subject is solved by providing the manufacturing method of a fried food material.
Moreover, this invention solves the said subject by providing the fried food from the above-mentioned fried food material.
Moreover, this invention solves the said subject by providing the manufacturing method of a fried foodstuff characterized by cooking the fried food food material from the above.

  The fried food material of the present invention can be easily cooked in a microwave oven, an oven, etc., and since there is little drip or transpiration from the ingredients during cooking, the shrinkage of ingredients during heating can be suppressed. And do not miss the taste of ingredients. In addition, the fried food obtained by cooking the fried food material of the present invention has a voluminous appearance like fried from an oily fried food, and a crispy and crispy texture that is not powdery or pasty. It has a good texture.

The fried food material according to the present invention is a material for producing a fried food (ie, fried from a non-fried food) that has been produced without cooking such as fried in oil or fried.
The fried food material according to the present invention can be produced by attaching a predetermined amount of a clothing mix containing flour, fats and oils to the ingredients.

Examples of cereals used for the flour contained in the above-mentioned garment mix include wheat, barley, oats, pearl barley, rice, sticky rice, corn, rye, buckwheat, millet, millet, millet, sorghum, sorghum, and makomo. Among these, wheat, barley, rice, brown rice, corn, rye, buckwheat, millet, millet, millet and sorghum are preferable. These grains may be used alone or in combination.
As the flours used in the present invention, a grain heat-treated product or a pulverized product thereof may be used. The above-mentioned grains can be used as the grain to be heat-treated. The method for the heat treatment is not particularly limited, and the heat treatment may be performed by any method such as baking, frying, microwave heating, expansion, roasting, or a combination thereof, as it is or after pulverizing the grain. The obtained heat-treated product is preferably or optionally pulverized by any method and used as a pulverized product.

  Examples of the above-mentioned grain heat-treated product or pulverized product thereof include: cereal grain or heat-treated product of pulverized product thereof; heat-treated product of cereal powder such as baked wheat flour; cracker, cookie, bread, cracker powder, cookie crushed product, bread crumb Heated processed products of wheat flour such as fried balls and other cereals and pulverized products thereof, etc. Among these, pulverized products of baked products made from wheat flour such as baked wheat flour, cracker powder, cookie pulverized material, bread crumbs, etc. preferable. Any one kind of these grain heat-treated products or pulverized products thereof may be used, or two or more kinds may be used in combination.

Part of the flour may be replaced with heat-treated powder obtained by indirect heat treatment. It is preferable to use the heat-treated powder since the resulting fried food is prevented from being sticky and powdery and the texture that seems to be fried is enhanced.
The heat-treated powder is preferably contained in the flours in an amount of 3 to 10% by mass, and more preferably 5 to 8% by mass. If the amount is less than 3% by mass, the effect of the heat-treated powder cannot be obtained. On the other hand, if the amount exceeds 10% by mass, the crunchiness of the fried food is reduced and the texture that seems to be fried is reduced. Or, it has a so-called pulling texture.

  The heat-treated powder is obtained by indirectly heat-treating a material containing wheat flour, for example, wheat flour, or wheat flour and starch in a sealed container. The flour used for the indirect heat treatment, which is the material of the heat-treated powder, may be any flour that is usually used in fried clothing mixes, such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, A mixture thereof can be appropriately selected according to the quality of the desired clothing mix.

  Starch used for indirect heat treatment, which is a material for the above heat-treated powder, is starch such as tapioca, potato, wheat, corn, waxy corn, etc., acetylated, etherified, crosslinked, oxidized, α-modified of these starches And starches that have been subjected to chemical and processing treatments such as these, and mixtures thereof. Tapioca starch, wheat starch, and corn starch are preferred. In the case where the wheat flour and starch are combined and subjected to indirect heat treatment, the amount of the starch used is preferably 5 to 50 mass%, more preferably 5 to 20 mass% of the mass of the wheat flour subjected to the indirect heat treatment.

  Alternatively, a part of the heat-treated powder obtained by subjecting only wheat flour to the indirect heat treatment may be replaced with heat-treated starch obtained by indirect heat treatment while stirring only the starch in a separate sealed container. The amount of the heat-treated starch used is preferably 5 to 50% by weight, more preferably 5 to 20% by weight, based on the weight of the indirectly heat-treated wheat flour.

  The heat-treated powder preferably further contains an emulsifier in the material. That is, the heat-treated powder is preferably obtained by indirectly heat-treating wheat flour and emulsifier, or wheat flour, starch and emulsifier while stirring in a closed container. The emulsifier is not particularly limited, and examples thereof include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and the like. Among these, glycerin fatty acid ester is preferable, stearic acid monoglyceride, succinic acid Acid monoglycerides are more preferred. These emulsifiers may be used alone or in combination of two or more. When adding the said emulsifier, the addition amount is 0.1-2.0 mass% with respect to the quantity of the wheat | flour used for indirect heat processing, or the total amount of wheat flour and starch, 0.3-1 0.0 mass% is more preferable. As mentioned above, when the heat-treated powder obtained by subjecting only wheat flour to indirect heat treatment is partially replaced with the heat-treated starch obtained by subjecting only starch to indirect heat treatment, the emulsifier is added only to one of the wheat flour and starch. It may be added to both. At that time, the amount of emulsifier should be in the above range with respect to the total amount of heat-treated powder finally replaced with heat-treated starch (total amount of heat-treated powder and heat-treated starch). What is necessary is just to adjust the amount of emulsifiers added to wheat flour and / or starch before heat treatment.

  Therefore, the material of the heat-treated powder is preferably a material substantially composed of wheat flour, or wheat flour and starch, and if necessary, an emulsifier. More preferably, it is a material consisting essentially of wheat flour and an emulsifier, or wheat flour, starch and an emulsifier, and still more preferably a material consisting essentially of wheat flour and an emulsifier. In other words, the heat-treated powder used in the present invention preferably means an indirect heat-treated product of the above material.

  The indirect heat treatment of the material can be performed at a product temperature of 80 to 150 ° C., preferably 100 to 130 ° C. for 5 to 120 minutes, preferably 30 to 80 minutes. Preferably, in the indirect heat treatment, the material is heated with stirring. The stirring conditions vary depending on the size of the container and the amount of material to be processed, but are usually 10 to 60 rpm, preferably about 20 to 50 rpm. The means for the indirect heat treatment is not particularly limited. For example, it is preferable that the material is heated while stirring the material in a closed container having a stirring device including a rotating shaft having a heating means. More preferably, heating is performed by using a closed cylindrical container having a stirring device including a rotating shaft having a hollow structure and supplying heated steam into the rotating shaft having a hollow structure. As an example of a container that can be used for such indirect heat treatment, a heat treatment stirrer described in JP-A-2004-9022 can be mentioned.

The flour that has been indirectly heat-treated according to the above procedure is preferably such that the amylose elution amount is suppressed to 10 to 80% and the protein elution amount is 30 to 80% with respect to the unheated flour (raw wheat flour). It is characterized by being suppressed.
In addition, the measuring method of the elution amount of amylose and protein is as follows.

<Measurement of amylose elution amount>
After adding 8 ml of distilled water to 160 mg of wheat flour, it is heated at 70 ° C. for 10 minutes with stirring. After cooling to room temperature, the supernatant is obtained by centrifugation. Supernatant 0.5ml iodo coloring solution 4ml (200mgKI, 20mgI ₂ / 1000ml distilled water) after color development, and the mixture was amylose elution amount measured 660nm absorbance. From the measured amylose elution amount, the amylose elution suppression rate (%) was calculated by the following formula.

<Measurement of protein elution amount>
After adding 8 ml of distilled water to 160 mg of wheat flour, it is heated at 70 ° C. for 10 minutes with stirring. After cooling to room temperature, the supernatant is obtained by centrifugation. To 50 μl of the supernatant, 200 μl of protein assay kit A solution of Bio Rad and 2 ml of protein assay kit B solution were added and reacted at room temperature, and the absorbance at 750 nm was measured to determine the eluted protein mass. The protein elution inhibition rate (%) was calculated from the measured eluted protein mass by the following formula.

  Examples of fats and oils contained in the clothing mix used in the present invention are not particularly limited as long as they are edible fats and oils; animal fats such as pork fat and beef tallow; rapeseed, soybeans, cottonseed, corn, sunflower, rice bran , Vegetable oils and fats such as sesame, olive, palm, palm and cacao; and hardened oils and fats thereof. The oil and fat preferably has a melting point of 36 ° C. or higher, more preferably 45 ° C. to 65 ° C. If the melting point of the fat is less than 36 ° C., the clothes mix will be sticky and will be easily peeled off from the attached ingredients, and since the surface of the clothes of the fried food will be sticky, the appearance of fried food will be poor. On the other hand, if it exceeds 65 ° C., the resulting fried food is hardened.

The above fats and oils may be used alone or in combination. Further, as long as the final melting point is within the above range, it may be a mixed fat / oil of a higher melting point fat / oil such as animal fat and / or hardened fat / oil and a lower melting point fat / oil such as vegetable fat. These oils and fats may be in any form such as liquid or solid.
In this specification, melting | fusing point of fats and oils means the rising melting | fusing point based on a reference | standard fats and oils analysis test method (2.2.4.2-1996).

  The oil / fat content in the clothing mix may be 10 to 30 parts by mass, preferably 15 to 20 parts by mass with respect to 100 parts by mass of the flour. If it is less than 10 parts by mass, the adhesiveness of the clothing mix to the ingredients will deteriorate, and the fried food may become powdery because it is obtained. On the other hand, if it exceeds 30 parts by mass, the appearance of fried food will be poor after the surface of the garment-like food has become sticky, and the fat and oil content will increase, resulting in high calories and less benefits of non-fry cooking.

Examples of the swelling agent contained in the clothing mix used in the present invention include sodium hydrogen carbonate, sodium fumarate, calcium dihydrogen phosphate, gluconolactone, potassium L-tartrate, disodium dihydrogen pyrophosphate, sulfuric acid One or more selected from aluminum potassium and dipotassium hydrogen phosphate can be used. Of these, sodium bicarbonate is preferable. The swelling agent may contain starch or the like as an excipient. As the swelling agent, a commercially available baking powder (for example, made by Nisshin Seifun Co., Ltd .: Nisshin baking powder) may be used.
Content of the swelling agent in the said clothing mix should just be 0.2-10 mass parts with respect to 100 mass parts of the said flour, Preferably it is 0.8-5 mass parts. If it is less than 0.2 parts by mass, the resulting fried food garment may be easily peeled off or become powdery. On the other hand, if it exceeds 10 parts by mass, the surface of the fried food garment is sticky. The appearance that seems to be fried after a long time becomes poor.

  In the present invention, the garment mix is a material that can be blended in a normal fried garment mix in addition to the flours, fats and swelling agents, such as starch, sugars, seasonings, spices, colorants, emulsifiers, etc. May be added as long as the effects of the present invention are not impaired. It is preferable that these compounding quantities are 30 mass% or less in clothing mix.

  In this invention, the clothing mix containing said flour, fats and oils, and a swelling agent is made to adhere to ingredients. There is no limitation in particular as ingredients, Meat, fishery products, vegetables, etc. are mentioned, Meat and fishery products are preferable. The ingredients may be pre-seasoned as necessary.

  Although the adhesion amount of the said clothing mix with respect to ingredients should just be 12-20 mass% with respect to the mass of the said ingredients, Preferably it is 14-16 mass%. If the amount of adhesion is less than 12% by mass, the surface of the garment of the fried food will be sticky and the fried appearance will not be obtained. On the other hand, if it exceeds 20% by mass, the garment of the fried food will be thick. It may become hard, and the clothes may peel off from the ingredients, resulting in a powdery texture.

  When the clothes mix is attached to the ingredients, it is difficult to attach the predetermined amount only by applying the clothes mix to the ingredients as in the conventional method. In order to attach the amount of the clothes mix specified in the present invention to the ingredients, the clothes mix is mixed or kneaded into the ingredients, and / or the ingredients are cut. It is preferable to increase the adhesion amount of the clothing mix by increasing the surface area or the like. Among these, it is more preferable to carry out the mixing operation, for example, to take an excessive amount of clothes mix with the ingredients and put the ingredients into the container, and attach the clothes mix to the ingredients.

  In addition, when the clothes mix is attached to the ingredients, instead of the clothes mix, a mixture obtained by adding a small amount of water to the clothes mix is used. This is advantageous because adhesion of the clothing mix to the material is further improved. The amount of water is 0.1 to 5% by mass with respect to the mass of the clothing mix. When the amount of water exceeds 5% by mass, it becomes like a mixture batter liquid, and since it is obtained, the texture of the fried food is lowered, which is not preferable. The said water should just be contained in the said mixture, and does not need to be uniformly mixed with the clothes mix.

  In this invention, it is preferable to adhere the said clothing mix or mixture to the ingredients surface substantially uniformly. Or it is preferable that the said clothing mix or mixture has coat | covered the whole material surface substantially. However, as long as the texture and appearance improvement effect of the fried food are not impaired, the portion where the clothing mix or mixture is not adhered to the surface of the ingredients, the portion where the amount of adhesion is small, or the portion where the amount is large There may be.

  According to the above procedure, the fried food material of the present invention can be manufactured. The obtained fried food material may be immediately subjected to cooking, or may be refrigerated or frozen and then half-thawed or thawed as necessary, and then subjected to cooking. By cooking these fried food materials of the present invention by heating, fried food products can be produced.

  The means for cooking is not particularly limited, and examples thereof include a microwave oven, an oven, a steam oven, and a frying pan, but a microwave oven is preferable. The cooking conditions may be appropriately set by the cook according to the type and size of ingredients, the cooking equipment to be used, and the like. It is not necessary to add more oil during the cooking.

  Thus, by cooking the fried food material according to the present invention, the fried food can be easily produced. The fried food material of the present invention has less drip and transpiration from the ingredients during cooking, so that the ingredients can be prevented from shrinking during heating and the flavor of the ingredients cannot be missed. In addition, the fried food obtained by cooking the fried food material of the present invention has a voluminous appearance like fried from an oily fried food, and a crispy and crispy texture that is not powdery or pasty. It has a good texture.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

(Production Examples 1-7)
100 parts by weight of wheat flour (trade name Violet [Nisshin Flour Milling]), 20 parts by weight of fat (palm oil, powder, melting point 58 ° C. [Fuji Oil]), swelling agent (trade name Nissin Baking Powder [Nisshin Foods] , Ingredients: sodium bicarbonate, glucono delta lactone, etc.) 0.5 parts by mass were mixed with a mixer to obtain a clothing mix. Chicken thigh meat (about 25 g / piece) was put into a vat containing 25 g of clothing mix, and the clothing mix was evenly adhered to the entire surface of the chicken by kneading to produce a fried food material. After the fried food material was taken out from the bat, the amount of the clothing mix adhered to the ingredients was calculated from the amount of the clothing mix remaining in the bat. Since the clothing mix adhered in the amounts shown in Table 1, the fried food materials were designated Production Examples 1 to 7, respectively.

(Test Example 1)
The fried food material of Production Examples 1 to 7 was placed on a plate and heated in a microwave oven with an output of 500 W for 3 minutes to obtain a fried food product. Since it was obtained, the appearance of fried food, the texture of meat, and the texture of clothing were evaluated by a panel of 10 persons according to the evaluation criteria shown in Table 2, and the average value was obtained. The results are shown in Table 1.

(Test Example 2)
Follow the same procedure as in Production Example 1, except that the amount of fat or swelling agent is mixed as shown in Table 3 to obtain a clothing mix, which is also mixed with chicken thigh meat (about 25 g / piece) and fried. Like food materials (Production Examples 8 to 18) were produced. The amount of adhesion to the ingredients was 4 g (16% of the ingredients mass). From the obtained fried food material, a fried food was obtained in the same procedure as in Test Example 1, and its appearance, meat texture, and clothing texture were evaluated. The results are shown in Table 3. Table 3 shows the results of Production Example 5 again.
In Production Example 8 and Production Example 13, the adhesiveness to the clothing material was slightly deteriorated, and it was difficult to adhere or easily peel off when it was absorbed.

(Test Example 3)
Follow the same procedure as in Production Example 1 except that the fat and oil properties and melting point are as shown in Table 4 to obtain a clothing mix, which is also mixed with chicken thigh meat (about 25 g / piece) and attached to it. A material (Production Examples 19 to 21) was produced. The amount of adhesion to the ingredients was 4 g (16% of the ingredients mass). From the obtained fried food material, a fried food was obtained in the same procedure as in Test Example 1, and its appearance, meat texture, and clothing texture were evaluated. The results are shown in Table 4. Table 4 shows the results of Production Example 5 again.

(Reference example: Preparation of heat-treated powder)
A thin powder (“Violet” manufactured by Nisshin Flour Milling Co., Ltd.) is introduced into a heat treatment stirring apparatus described in JP-A-2004-9022, and steam is introduced into the rotary shaft of the hollow structure of the apparatus, Indirect heat treatment was performed at a temperature of 110 ° C. for 60 minutes to obtain heat-treated powder 1. In this heat-treated powder 1, the amylose elution amount was suppressed to 60% and the protein elution amount was suppressed to 50% compared to before the heat treatment.

(Test Example 4)
A clothing mix was obtained using the same procedure as in Production Example 1 except that a part of the wheat flour was replaced with the heat-treated powder as flour. This garment mix was mixed with chicken thigh meat (about 25 g / piece) and adhered to produce fried food materials (Production Examples 22 to 28). The amount of adhesion to the ingredients was 4 g (16% of the ingredients mass). From the obtained fried food material, a fried food was obtained in the same procedure as in Test Example 1, and its appearance, meat texture, and clothing texture were evaluated. The results are shown in Table 5.

Claims (8)

  The clothing mix containing 100 parts by weight of flour, 10 to 30 parts by weight of fats and oils and 0.2 to 10 parts by weight of an expanding agent is 12 to 20% by weight based on the weight of the ingredients. A fried food material because it is attached.   The fried food-like food material according to claim 1, wherein a mixture containing 0.1 to 5% by mass of water with respect to the mass of the clothing mix and the clothing mix is attached to the ingredients.   The fried food material according to claim 1 or 2, wherein the oil has a melting point of 36 ° C or higher.   A clothing mix containing 100 parts by weight of flour, 10 to 30 parts by weight of fats and oils and 0.2 to 10 parts by weight of an expansion agent is used as an ingredient in an amount of 12 to 20% by mass relative to the mass of the ingredient. A method for producing a fried food material because it is attached. The manufacturing method according to claim 4 , wherein a mixture containing 0.1 to 5% by mass of water with respect to the mass of the clothing mix and the clothing mix is attached to the ingredients. The method according to claim 4 or 5, wherein the oil has a melting point of 36 ° C or higher. The said cereals contain 3-10 mass% of heat processing powder obtained by indirect heat-processing, stirring the material containing wheat flour in an airtight container, The any one of Claims 4-6. The method described. The fried food material according to any one of claims 1 to 3 or the fried food material produced by the production method according to any one of claims 4 to 7 is cooked. A method for producing fried food.