CN111372472A

CN111372472A - Method for preparing food with surface coating

Info

Publication number: CN111372472A
Application number: CN201880077603.8A
Authority: CN
Inventors: 樋渡总一郎
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 2017-11-30
Filing date: 2018-11-30
Publication date: 2020-07-03
Anticipated expiration: 2038-11-30
Also published as: JP7101704B2; CN111372472B; WO2019107539A1; JPWO2019107539A1

Abstract

The invention provides a food with a coating which can maintain the crispy texture of the coating such as a fried food just after frying. A method for producing a food with a top coat, comprising: frying the food material to which the first batter liquid is attached, and attaching the second batter liquid to the fried food material and dry-heating the same.

Description

Method for preparing food with surface coating

Technical Field

The invention relates to a method for preparing a food with a mask.

Background

Fried foods with a batter are generally produced by attaching a batter material directly to a food material or to a previously seasoned, batter-coated food material and frying the same. As the material of the cover coat, various materials such as a powdery material (loose powder) and a liquid material (batter) are used. Typical examples of the fried food with a coating include a fried product (yangtao) produced by frying a food material to which a loose powder is attached, tempura produced by frying a food material to which a batter is attached, a batter-coated fried product (フライ) produced by attaching bread powder to a food material to which a batter is attached and frying, and the like. A fried food with a coating is a food having a characteristic taste in which the crispy texture of the coating and the taste of a food material, which is heated in a state covered with the coating to condense the taste, complement each other. On the other hand, the fried food with a coating has disadvantages that: with the lapse of time after frying, moisture of the food material is transferred to the batter, and the characteristic taste is impaired.

Various proposals have been made to improve the drawbacks of the fried food with a batter. Patent document 1 describes: a method for producing a Longtian fried product, which comprises adhering starch to the surface of a fried Longtian fried product (dragon penta-cotta), further adhering water thereto, and frying the resultant product again, whereby a Longtian fried product having excellent powder-blowing feeling and finish feeling can be obtained even after a certain period of time has elapsed after the frying. Patent document 2 describes: a method for producing a batter-fried food by applying a primary batter having a function of maintaining the water-moist feeling of a food material to a food material and frying the same, and then applying a secondary batter having a function of maintaining crispness mainly composed of wheat flour and frying the same, whereby a batter-fried food having a flavor and a texture comparable to those immediately after frying can be obtained even after a certain period of time has elapsed. Patent document 3 describes: a method for producing frozen tempura comprising immersing fried tempura in warm water or spraying warm water, removing oil from the surface layer part of the surface coating and replenishing water to the surface coating, and then coating the frozen tempura with egg white or a batter aqueous solution and freezing the coated tempura; and frying the food twice or heating the food in a microwave oven for eating. Patent document 4 describes: a method for producing a fried chicken food comprises adhering a dried first coating material to chicken, adhering a liquid second coating material to the chicken, frying the chicken to adhere a liquid seasoning material to the resultant fried chicken food, and freezing the fried chicken food.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 2012-024053

Patent document 2: japanese patent laid-open No. 2000-262249

Patent document 3: japanese laid-open patent publication No. 10-257860

Patent document 4: japanese patent laid-open publication No. 2013-017400.

Disclosure of Invention

Problems to be solved by the invention

There is a demand for a food with a coating that has a crispy texture like a fried food just after frying even after a certain time has elapsed after cooking.

Means for solving the problems

The inventors of the present invention found that: a food with a batter, which is produced by attaching the first batter to the food material and frying the food material, and then attaching the second batter to the food material and dry-heating the food material, has a crispy texture similar to that of a batter just after frying even after a certain time has elapsed after cooking.

Accordingly, the present invention provides a method for producing a food product with a top coat, comprising: frying the food material to which the first batter liquid is attached, and attaching the second batter liquid to the fried food material, and performing dry heating.

Effects of the invention

The food with a coating produced by the present invention has a good crispy texture as in a fried food immediately after frying, even when stored for a long period of time under refrigerated or heated conditions.

Detailed Description

In the method for producing a batter-coated food according to the present invention, a first batter solution is attached to a food material and fried to obtain a fried food material having a primary batter coating, and then a second batter solution is attached thereto and dry-heated to obtain a batter-coated food.

In the method of the present invention, the food material of the food with a top coat includes, but is not particularly limited to, meat, fish, vegetables, and the like. The food material may be seasoned and applied to the coating surface as needed before the first batter liquid described below is applied.

As the first batter solution used in the present invention, a batter solution generally used for fried foods with a batter can be used. The first batter liquid preferably contains raw material powder mainly composed of grain flour and starch. Examples of the cereal flour include wheat flour, rice flour, and the like, and examples of the starch include starches (unprocessed starches) such as tapioca starch, potato starch, corn starch, and the like, and processed starches obtained by processing the above starches. The raw material powder may further contain materials generally used in batter liquids for fried foods such as fats and oils, milk powders, colorants, flavors, salt, emulsifiers, dried whole eggs, dried egg yolks, dried egg whites, vegetable proteins, wheat gluten powders, thickeners, egg shell calcium, enzymes, seasonings, spices, sugars, swelling agents, and the like.

The first surface paste liquid can be obtained by, for example, mixing the raw material powder of the first surface paste liquid with water, and further, if necessary, egg liquid, milk, or the like, and preferably further stirring the mixture until a uniform state is obtained. As the water, water generally used in cooking, for example, tap water, ionized water, electrolyzed water, and the like, and a mixture thereof can be used.

The mass ratio of the raw material powder to water in the first surface paste liquid is 100 to 250 parts by mass, preferably 120 to 200 parts by mass, based on 100 parts by mass of the raw material powder. The viscosity of the first paste is preferably 500 to 5000mPa seeds, and more preferably 1000 to 4000mPa seeds at room temperature (25 ℃) in measurement with a BM type viscometer (manufactured by eastern plant industries). The amount of the first batter attached to the food material is not limited, but is preferably about 5 to 15 parts by mass, and more preferably about 8 to 12 parts by mass, per 100 parts by mass of the food material.

In the method of the present invention, the food material to which the first batter liquid is attached is fried. Thereby, a fried food material having a primary batter coating formed from the first batter solution was obtained. The frying temperature and time are based on the general procedure corresponding to the food material type. For example, the cooking oil may be filled in an oil bath having a depth of about 10cm, and the food material to which the first paste liquid is attached may be immersed in the oil at a temperature of about 160 to 180 ℃. The fried food material may be previously controlled in oil according to a usual procedure before the second batter liquid described later is attached.

Subsequently, the second batter is attached to the fried food material. In the method of the present invention, there is no need to subject the fried food material before the second batter liquid is applied to the fried food material to special treatment such as braising, soaking in water, heating, or drying with heat or wind. In addition, the fried food material does not need to be refrigerated or frozen before the second batter is attached.

The second batter liquid may be the same as the first batter liquid, and is preferably a batter liquid prepared from a raw material flour having a small wheat flour content. The content of wheat flour in the raw material powder of the second batter liquid is preferably 15% by mass or less, more preferably 10% by mass or less, further preferably 7% by mass or less, further preferably 3% by mass or less, further preferably 1% by mass or less. The second batter liquid preferably does not contain wheat flour. When the wheat flour content in the second batter is increased, the resulting coated food has a hard texture, and particularly the texture significantly decreases during refrigerated storage.

The second batter liquid used in the present invention is preferably prepared from a raw material powder mainly containing starches, and the starches contained in the raw material powder of the second batter liquid include 1 or 2 or more kinds selected from starches (raw starches) such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and processed starches obtained by subjecting these starches to treatments such as acetylation, etherification, crosslinking, oxidation, and α.

The raw material powder of the second batter solution may contain, in addition to the starch and the wheat flour, other materials commonly used in the production of the batter-coated fried food, for example, cereal flour other than wheat flour such as rice flour, barley, rye, etc., sugars such as granulated sugar, oils and fats, milk powder, pigments, flavors, salt, emulsifiers, dried whole eggs, dried egg yolk, dried egg white, gluten, and other plant proteins, as necessary and as appropriate depending on the desired quality of the batter-coated fried food; bulking agent, thickening agent, eggshell calcium, enzyme, flavoring agent, spice, etc. The raw powder of the second batter liquid preferably contains an expanding agent. As the expanding agent, a known expanding agent containing baking soda, such as baking soda and baking powder, ESPATA, or the like, may be used. The content of the expanding agent in the raw powder of the second batter liquid is preferably 0.1 to 1.0 mass%.

The second batter liquid can be prepared by the same procedure as described above for the first batter liquid. That is, the second batter liquid can be obtained by mixing the raw material powder of the second batter liquid with water, and further, if necessary, egg liquid, milk, and the like, and preferably further stirring the mixture until a uniform state is obtained. The kind and mass ratio of water to be mixed with the raw material powder, and the conditions for the preferable viscosity of the second surface paste liquid are the same as those in the case of the first surface paste liquid. Therefore, the amount of wheat flour contained in the second batter liquid is preferably 7.5% by mass or less, more preferably 5% by mass or less, further preferably 3% by mass or less, further preferably 1.5% by mass or less, further preferably 1% by mass or less, further preferably 0.5% by mass or less. The second batter liquid preferably does not contain wheat flour. The amount of the starch contained in the second batter liquid is preferably 20% by mass or more, more preferably 25% by mass or more, further preferably 30% by mass or more, and further preferably 35% by mass or more.

The amount of the second batter deposited relative to the food material to which the first batter is deposited and fried is preferably about 5 to 25 parts by mass, more preferably about 8 to 20 parts by mass, and still more preferably about 10 to 17 parts by mass, relative to 100 parts by mass of the fried food material (preferably the food material subjected to oil control in the usual procedure).

Then, the food material with the second batter liquid attached is dry-heated. Thereby, a food with a batter having a secondary batter formed from the second batter solution on the primary batter was produced. The dry heating is preferably heating using air as a heat medium. Heating with a heated pan, hot plate, or the like, frying, deep-frying with a large amount of oil, or the like is not preferable as the dry heating used in the method of the present invention. Preferable examples of the dry heating used in the method of the present invention include direct baking using radiant heat, oven heating using heat conduction by convection, conduction, or radiation, and hot air heating.

Before the dry heating, loose powder such as bread powder may be further attached to the food material to which the second batter liquid is attached. However, the use of such loose powder tends to make the coating of the resulting food with coating variable in color or hard in texture. In the method of the present invention, it is preferable that no further material for a batter is attached to the food material to which the second batter liquid is attached.

As described above, according to the present invention, the food material fried with the first batter liquid attached thereto is further subjected to the attachment of the second batter liquid and dry heating, whereby a seasoned food having a crispy batter taste can be produced for a long period of time. In the present invention, the second batter liquid is solidified by dry heating, thereby suppressing the batter from becoming too hard. On the other hand, the batter of the food repeatedly coated with the batter and secondarily fried becomes thick or easily gives a hard texture.

Examples

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

(test example 1)

Production examples 1 to 6

The materials shown in table 1 were mixed to prepare a first batter liquid and a second batter liquid, respectively. After pounding chicken breast (1 piece about 25 g), the pouched chicken breast is put into the first batter to be attached, and fried in salad oil heated to 170 ℃ for 2 minutes. The fried chicken breasts were weighed after oil control and then placed in the second batter to adhere the second batter to the fried chicken breasts in the amount shown in table 1. The cooked chicken breast with the top coat was prepared by heating the mixture in an oven heated to 170 ℃ for 5 minutes.

Comparative examples 1 to 2

A pasta-coated chicken breast food preparation was produced by the same procedure as in production examples 1 and 2, in which the chicken breast with the second batter adhered thereto was fried in oil instead of oven heating.

Comparative examples 3 to 4

The same procedure as in production examples 3 and 4 was followed, in which the chicken breast with the second batter adhered was braised and cooked instead of oven heating, to produce a chicken breast with a topcoat.

Comparative example 5

Instead of the second batter, a batter material of the same composition but containing no water was used. That is, a chicken breast cooked product with a coating was produced by applying a water-free coating material having the composition shown in table 1 to fried chicken breasts coated with the first batter liquid in the same manner as in production example 3, spraying water onto the surface, and then oven-heating in the same manner as in production example 3.

(evaluation of the texture of the batter)

The taste of the coating of the chicken breast cooked product with the coating immediately after oven heating was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score of 10 persons was determined. Further, the mouth feel of the cooked chicken breast with a topcoat was similarly evaluated after being stored in a refrigerator for 12 hours and then heated again in a microwave oven at 600W for 25 seconds. The results are shown in Table 1.

(evaluation criteria)

5-coat is very crisp and extremely good

4 the flour coat is crisp and good

3 slightly lacking crisp feeling of the coating

2 the cloth was slightly moist and lacked a crisp feel

The 1 st coat becomes damp and has no crisp and bad feeling.

(test example 2)

A pasta-coated chicken breast meat preparation was produced in the same manner as in production example 4, except that the composition of the second batter solution was changed as in table 2. This was evaluated in the same manner as in test example 1. The results are shown in Table 2. The results of production example 4 are again shown in table 2.

(test example 3)

A cooked chicken breast with a topcoat was produced in the same manner as in production example 4, except that the amount of the second batter deposited was changed as in table 3. This was evaluated in the same manner as in test example 1. The results are shown in Table 3. The results of production example 7 are again shown in table 3.

Claims

1. A method for producing a food with a top coat, comprising: frying the food material to which the first batter liquid is attached, and attaching the second batter liquid to the fried food material and dry-heating the same.

2. The method according to claim 1, wherein the dry heating is heating with air as a heat medium.

3. The method according to claim 1 or 2, wherein the content of wheat flour in the raw material powder of the second batter liquid is 15% by mass or less.

4. The method according to any one of claims 1 to 3, wherein the raw material powder of the second batter liquid contains 60 mass% or more of starch.

5. The method according to any one of claims 1 to 4, wherein the amount of wheat flour contained in the second batter liquid is 7.5% by mass or less.

6. The method according to any one of claims 1 to 5, wherein the amount of starch contained in the second batter liquid is 20% by mass or more.

7. The method according to any one of claims 1 to 6, wherein the amount of the second batter deposited on the fried food material is 8 to 20 parts by mass per 100 parts by mass of the fried food material.