JPH0364100B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a fried tofu-style baked food, and more particularly to a battering composition that is used as a coating without being made into batter, in order to obtain a food that is only baked but has the same appearance and texture as fried tofu. BACKGROUND ART Conventionally, as a method for producing fried tofu-style baked foods, a method has been reported in which meat, fish, and other food products are coated with a mixture of bread crumbs, grain flour, starch, etc., and then baked. However, when such a method is used, there are disadvantages in that the binding of the clothing is poor, the clothing tends to peel off, and the clothing is sticky, which inevitably results in a low commercial value. Therefore, the present inventor has conducted various researches in order to overcome these conventional drawbacks and develop fried tofu-style baked foods with high commercial value, and has found that if a modified starch with a dextrose equivalent (DE) of 1 to 4 is used, The present invention was completed based on the discovery that a baked food product that eliminates all the drawbacks of conventional products can be obtained. That is, the present invention contains 5 to 30% by weight of modified starch having a dextrose equivalent (DE) of 1 to 4 to granular flour having a particle size of 100% or less passing through a JIS standard sieve of 30 mesh or 50% of passing through a 170 mesh. This is a coating composition for fried tofu-style baked foods. Examples of grain flours used in the present invention include flours that are generally used as coating materials for fried foods, such as wheat flour, corn flour, rice flour, barley flour, corn starch, wheat starch, tapioca starch, potato starch, and the like. These flours can be used alone or in combination of two or more. In addition, these flours are passed through a JIS standard sieve of 30 mesh through 100
It is used in the form of granular powder with a 170% mesh throughput of 50% or less, which allows for good adhesion of coatings when sprinkled on meat, fish and their processed products, as well as foodstuffs such as vegetables. The texture will also be crunchy. The modified starch used in the present invention has a dextrose equivalent (DE) of 1 to 4. this
When the DE value is outside the above range, the binding properties of the batter after baking are poor, and the batter tends to flake and become sticky, making it impossible to achieve the object of the present invention. In addition, the amount of starch used is
It is 5 to 30% by weight relative to 100% by weight. If the amount used is less than 5% by weight, no effect will be obtained, and if it exceeds 30% by weight, the coating will become hard and the purpose cannot be achieved. The composition of the present invention mainly consists of the above two components,
Other oils and fats, salt, seasonings, spices, and coloring agents are added and blended as appropriate. Various types of salt fats and oils are used as the fats and oils here, such as butter, margarine, snow toning, white oil, salad oil, and hydrogenated oil.
It is preferable to use extremely hardened fats and oils (melting point: 55 to 60°C) that have been powdered by spray drying.
The amount of fats and oils to be added is preferably 20 to 50% by weight based on the flour. Accordingly, when the composition of the present invention is sprinkled on foodstuffs and baked, it is possible to obtain an excellent deep-fried tofu that has good coating binding, no flaking or stickiness, and a crispy texture (crispy and melts in the mouth). You can get wind-fried food. The present invention will be further explained below with reference to Examples. Example 1 100 parts of wheat flour are mixed with water, dried, pulverized, and sieved to produce granules having a diameter that passes 100% through a 30 mesh JIS standard sieve and 50% or less passing through a 170 mesh sieve. Got the powder. This has a DE value of 1
20 parts of modified starch, 20 parts of oil, 13 parts of salt, 4 parts of seasoning
1 part of spice, and 1 part of coloring agent were added and mixed to obtain a coating composition. Next, after sprinkling the composition on livestock meat, 200
When baked in an oven at ℃ for 10 minutes, the batter had a smooth texture without peeling or stickiness.
A baked food with an appearance of being fried was obtained. Similarly, DE values 0, 3, 4, 5 and 7
Baked foods were obtained using each batter composition containing 20 parts of modified starch. The results of a comparative test of these baked foods are the first
It was as shown in the table.

[Table] The evaluation values in Table 1 are evaluation points based on the breakdown in the table below.

[Table] Example 2 60 parts of wheat flour, 20 parts of cornstarch, and 20 parts of cornflour were uniformly mixed, water was added, kneaded, dried, crushed, and sieved to 100% sieve through a JIS standard sieve of 30 mesh.
The percentage of passing and passing 170 meshes is 50%
Granular powder having the following particle size was obtained. to this
10 parts of modified starch with a DE value of 3, extremely hardened oil (melting point 55)
~60°C) powdered by spray drying, 15 parts of common salt, 5 parts of seasoning, 2 parts of spice, and 1 part of coloring agent were added and mixed to obtain a coating composition. Next, food products such as meat and fish were sprinkled with the composition and baked in an oven at 200°C for 10 minutes, resulting in a baked product that had a chewy texture with no peeling or stickiness of the coating, and an appearance similar to that of being fried. Food was obtained. Similarly, modified starch was added to 0, 3, 5,
Baked foods were obtained using each coating composition containing 15, 20, 30, and 40 parts. The results of a comparative test of these baked foods are the second
It was as shown in the table.

[Table] The evaluation values in Table 2 are the same evaluation points as in Table 1.

Claims (1)

[Claims] 1. Dextrose equivalent (DE) is 1 to 4 for granular flours having a particle size of 100% through JIS standard sieve 30 mesh and 50% through 170 mesh.
1. A coating composition for fried tofu-style baked foods, characterized by containing 5 to 30% by weight of modified starch.