CN111372472B

CN111372472B - Method for producing food with surface coating

Info

Publication number: CN111372472B
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: 2023-10-20
Anticipated expiration: 2038-11-30
Also published as: CN111372472A; JPWO2019107539A1; WO2019107539A1; JP7101704B2

Abstract

The present invention provides a food with a surface coating, which can maintain the crispy texture of the surface coating such as a fried food just after frying. A method for producing a food with a surface coating, comprising: frying the food material with the first batter solution attached thereto, and dry-heating the food material with the second batter solution attached thereto.

Description

Method for producing food with surface coating

Technical Field

The present invention relates to a method for producing a food with a surface coating.

Background

Fried foods with a surface coating are generally produced by attaching a surface coating material directly to a food material or to a previously seasoned, plodded food material, and frying it. As the surface coating material, various materials such as powder (loose powder) and liquid (batter) are used. Examples of the fried food with a surface coating include a fried product (Tang) produced by frying a food material with loose powder attached thereto, tempura produced by frying a food material with paste attached thereto, and a flour-dipped fried product produced by attaching bread powder to a food material with paste attached thereto and frying. The fried food with a surface coating has a crispy texture and a flavor which is complementary to the flavor of the food material obtained by condensing the flavor by heating the food material in a state of being covered with the surface coating. On the other hand, the fried foods with the flour coating have the following disadvantages: as the time passes after frying, the moisture of the food material is transferred to the coating, and this characteristic taste is impaired.

Regarding improvement of the drawbacks of the above-mentioned fried foods with a surface coating, various proposals have been made so far. Patent document 1 describes: by the method for producing a Dragon field deep-fried product, in which starch is adhered to the surface of a deep-fried Long Tian deep-fried product ( Tian), water is adhered thereto, and the product is re-fried, a Dragon field deep-fried product excellent in a feeling of being blown with powder and a feeling of being overcooked can be obtained even after a lapse of a predetermined time after the deep-frying. Patent document 2 describes that: a method for producing a flour-coated fried food, wherein a primary flour paste having a function of retaining the sense of moisture of a food material is coated on the food material and fried, and a secondary flour paste having a function of retaining crispness is coated on the food material and fried, whereby a flour-coated fried food having a flavor and a taste comparable to those of the food material immediately after frying can be obtained even after a lapse of a predetermined period of time. Patent document 3 describes: a method for producing frozen tempura comprising heating or sprinkling warm water to fried tempura Luo Jinzi, removing oil on the surface layer of the topcoat and supplementing water to the topcoat, and then coating with egg white or aqueous solution of batter and freezing; it is eaten by secondary frying or microwave heating. Patent document 4 describes: a method for producing a fried chicken food comprising adhering a dried first coating material to chicken, adhering a liquid second coating material to the chicken, frying the chicken, adhering a liquid seasoning material to the obtained fried chicken food, and freezing the fried chicken food.

Prior art literature

Patent literature

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

Patent document 2: japanese patent laid-open No. 2000-2626249

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

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

Disclosure of Invention

Problems to be solved by the invention

There is a demand for a food with a surface coating having a crispy texture such as a surface coating of a fried food immediately after cooking even after a lapse of a predetermined time.

Means for solving the problems

The inventors found that: the food with a surface coating produced by adhering the first batter to the food material and frying the same, and then adhering the second batter thereto and dry-heating the same has a crispy texture of the surface coating such as a fried food immediately after frying even after a lapse of a predetermined time from cooking.

Accordingly, the present invention provides a method for producing a food with a surface coating, comprising: frying the food material with the first batter solution attached thereto, and attaching the second batter solution to the fried food material, and dry heating the food material.

Effects of the invention

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

Detailed Description

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

In the method of the present invention, the food material of the food with a surface coating may be meat, fish, vegetables, or the like, but is not particularly limited. The food material may be seasoned and then coated with the batter as needed before the first batter solution described below is attached.

As the first batter solution used in the present invention, a batter solution commonly used in a fried food with a coating can be used. The first batter preferably contains a raw material powder containing cereal flour and starches as main components. Examples of the cereal flour include wheat flour and rice flour, and examples of the starches include tapioca starch, potato starch, corn starch and other starches (raw starches), and processed starches obtained by processing the starches. The raw material powder may further contain, as appropriate, materials commonly used in batter liquids for fried foods such as fats and oils, milk powder, coloring matter, spices, salt, emulsifiers, dried whole egg, dried egg yolk, dried egg white, vegetable protein, wheat gluten powder, thickeners, eggshell calcium, enzymes, seasonings, spices, saccharides, and swelling agents.

The first batter solution can be obtained, for example, by mixing the raw material powder of the first batter solution with water, and further, if necessary, egg liquid, milk, etc., and preferably further stirring until the mixture is in a uniform state. As the water, water generally used in cooking, such as 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 paste is 100 to 250 parts by mass, preferably 120 to 200 parts by mass, per 100 parts by mass of the raw material powder. In measurement by a BM type viscometer (manufactured by east machine industries Co., ltd.), the viscosity of the first paste is preferably 500 to 5000 Pa s, more preferably 1000 to 4000 Pa s, at room temperature (25 ℃). The amount of the first paste to be adhered to the food material is not limited, but is preferably about 5 to 15 parts by mass, 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 solution is attached is fried. Thus, a fried food having a primary coating formed from the first batter solution was obtained. The frying temperature and time are based on the general steps corresponding to the type of food material. For example, the cooking oil is filled into an oil tank having a depth of about 10cm, and the food material having the first batter solution adhered thereto is immersed in the oil at about 160 to 180 ℃ and fried. The frying material may be preliminarily oiled in accordance with a usual procedure before the second batter solution described later is adhered.

Next, the second batter solution is attached to the fried food. In the method of the present invention, the fried food before the second batter solution is adhered does not need to be subjected to special treatment such as braising, immersing in water, heating, or drying by heat or wind. In addition, the fried food material does not need to be refrigerated or frozen prior to attaching the second batter solution.

The second batter solution may be the same as the first batter solution, and preferably a batter solution prepared from a raw material flour having a small wheat flour content is used. The content of wheat flour in the raw material flour of the second batter liquid is preferably 15 mass% or less, more preferably 10 mass% or less, further preferably 7 mass% or less, further preferably 3 mass% or less, further preferably 1 mass% or less. The second batter solution preferably does not contain wheat flour. If the wheat flour content in the second batter liquid increases, the resulting batter-coated food product exhibits a hard texture, and particularly a significantly reduced texture upon cold storage.

The second batter solution used in the present invention is preferably prepared from a raw material powder mainly composed of starch. Examples of starches contained in the raw material powder of the second batter liquid include 1 or more kinds of starches selected from tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch and the like (raw starches), and processed starches obtained by subjecting these starches to treatments such as acetylation, etherification, crosslinking, oxidation and gelatinization. The total content of the starches in the raw material powder of the second batter liquid is preferably 60 mass% or more, more preferably 70 mass% or more.

In addition to the starch and wheat flour, the raw material powder of the second batter solution may optionally and appropriately contain other materials commonly used in the production of a top-coated fried food, for example, cereal flour such as rice flour, barley, rye and the like, sugar such as granulated sugar, oil and fat, milk powder, pigment, spice, salt, emulsifier, dried whole egg, dried yolk, dried egg white, gluten and other vegetable proteins, in accordance with the desired quality of the top-coated fried food; swelling agent, thickener, eggshell calcium, enzyme, flavoring agent, spice, etc. The raw material powder of the second batter solution preferably contains an expanding agent. As the expanding agent, a known expanding agent containing baking soda such as baking soda and baking powder, esata, and the like can be used. The content of the swelling agent in the raw material powder of the second batter liquid is preferably 0.1 to 1.0 mass%.

The second batter solution can be prepared by the same procedure as the first batter solution described above. That is, the second batter solution can be obtained by mixing the raw material powder of the second batter solution with water, and further, if necessary, egg liquid, milk, etc., preferably further stirring until a uniform state is obtained. The type, mass ratio, and conditions of preferable viscosity of the second batter solution are the same as those of the first batter solution. 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 solution preferably does not contain wheat flour. The amount of starch contained in the second batter solution is preferably 20% by mass or more, more preferably 25% by mass or more, still more preferably 30% by mass or more, still more preferably 35% by mass or more.

The amount of the second batter to be adhered to the first batter and fried food is preferably about 5 to 25 parts by mass, more preferably about 8 to 20 parts by mass, and even more preferably about 10 to 17 parts by mass, based on 100 parts by mass of the fried food (preferably the food after the oil control by the usual procedure).

Then, the food material to which the second batter solution is attached is dry-heated. Thus, a food with a secondary coat comprising the second batter solution on the primary coat is produced. The dry heating is preferably heating using air as a heat medium. Heating with a heated pot, pan, hotplate, or the like, 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-fire baking by radiant heat, oven heating by heat conduction by convection, conduction or radiation, hot air heating, and the like.

Before the dry heating, a powder such as bread flour may be further adhered to the food material to which the second batter solution is adhered. However, the use of the powder tends to result in a variable color of the resultant flour coating or a hard texture of the flour coating. In the method of the present invention, it is preferable that the coating material is not further adhered to the food material to which the second batter solution is adhered.

As described above, according to the present invention, by further applying the second batter to the food material to which the first batter is adhered and fried and dry heating, a food product with a crispy texture can be produced. In the present invention, the second batter solution is solidified by dry heating, thereby preventing the garment from becoming excessively hard. On the other hand, the coating of a food repeatedly dipped in the batter solution and secondarily fried becomes thicker or tends to have a hard texture.

Examples

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

Test example 1

(production example 1 to 6)

The materials shown in table 1 were mixed to prepare a first and a second batter solution, respectively. After putting the chicken breast (1 about 25 g) into the first paste to adhere, frying with salad oil heated to 170deg.C for 2 min. The fried chicken breast was weighed after oil control, and then placed in a second batter solution to adhere the second batter solution to the fried chicken breast in the amounts shown in table 1. Heating the chicken breast with the surface coating for 5 minutes by using an oven heated to 170 ℃ to prepare the chicken breast meat cooking product with the surface coating.

(comparative example 1 to 2)

The same procedure as in production examples 1 and 2 was followed, except that the chicken breast meat having the second batter solution adhered thereto was fried in place of the oven heating, to produce a coated chicken breast meat cook.

(comparative example 3 to 4)

The procedure of preparation examples 3 and 4 was followed, wherein the chicken breast meat with the second batter solution attached thereto was subjected to braising and cooking instead of oven heating, to prepare a chicken breast meat-based food with a topcoat.

Comparative example 5

Instead of the second batter, a flour material of the same composition but without water was used as raw flour. Specifically, the chicken breast with a surface coating was prepared by applying a water-free surface coating material having the composition shown in table 1 to chicken breast fried by being coated with the first batter solution in the same manner as in production example 3, and then spraying water on the surface, and then heating in an oven in the same manner as in production example 3.

(evaluation of taste of the surface coating)

The average score of 10 persons was determined by evaluating the taste of the top-coated chicken breast meat cookings immediately after oven heating by the trained 10 panelists according to the following evaluation criteria. Further, the taste of the chicken breast meat-coated cooked product with a surface coating was evaluated similarly by storing in a refrigerator for 12 hours and then reheating it with a microwave oven at 600W for 25 seconds. The results are shown in Table 1.

(evaluation criterion)

5. The surface coating is very crisp and extremely good

4. The flour clothes are crisp and good

3. The surface coating is slightly short of crisp feeling

2. The flour clothes are slightly moist and lack crisp feeling

1. The facial gown is moist, has no crisp feeling and is bad.

Test example 2

A chicken breast meat cook with a topcoat 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 chicken breast food with a topcoat was produced in the same manner as in production example 4, except that the amount of the second batter was changed as shown 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 surface coating, comprising: frying the food material having the first batter solution adhered thereto, and dry-heating the food material having the second batter solution adhered thereto, the second batter solution being prepared by mixing raw material powder with water,

the first batter liquid contains raw material powder taking cereal flour and/or starch as main components, and the mass ratio of the raw material powder to water in the first batter liquid is as follows: 100 to 250 parts by mass of water relative to 100 parts by mass of the raw material powder;

the content of wheat flour in the raw material flour of the second batter solution is 15 mass% or less;

the raw material powder of the second batter solution contains more than 60 mass percent of starch, and the mass ratio of the raw material powder to water in the second batter solution is as follows: 100 to 250 parts by mass of water relative to 100 parts by mass of the raw material powder;

the amount of the second batter solution adhering to the fried food material is 8 to 20 parts by mass relative to 100 parts by mass of the fried food material.

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

3. The method according to claim 1 or 2, wherein the amount of wheat flour contained in the second batter liquid is 7.5 mass% or less.

4. The method according to claim 1 or 2, wherein the amount of starch contained in the second batter liquid is 20 mass% or more.