CN111902051A

CN111902051A - Method for producing material for deep-frying cooking with batter and method for producing deep-fried food

Info

Publication number: CN111902051A
Application number: CN201980021751.2A
Authority: CN
Inventors: 藤村亮佑; 金子幸司; 樋渡总一郎; 小馆爱; 高桥匡
Original assignee: Nisshin Foods Inc
Current assignee: Nisshin Foods Inc
Priority date: 2018-05-09
Filing date: 2019-05-09
Publication date: 2020-11-06
Also published as: WO2019216361A1; JPWO2019216361A1; JP7282755B2

Abstract

The present invention addresses the problem of providing a method for producing a fried food material with a batter coating material, which enables the production of a fried food material that has a good fried color and a good texture without being dry, even when stored at a refrigeration temperature without heating and cooking the food material with the batter coating material. In the method for producing a material for deep-frying and cooking having a coating material, a coating material A containing a raw material powder containing 0.1 to 5 mass% of a salt of a metal having a valence of 1 alginic acid and a coating material B containing a salt of a metal having a valence of 2 are alternately attached to a food material. Preferably, either one of the top dressing material a and the top dressing material B is in a liquid form, and the other is in a powder form.

Description

Method for producing material for deep-frying cooking with batter and method for producing deep-fried food

Technical Field

The present invention relates to a method for producing a food material for deep-frying with a coating material, which can maintain good quality even when stored in a state immediately before deep-frying.

Background

A fried food is a food obtained by heating and cooking food materials made of various food materials in oil. In the fried food, there are also fried foods obtained by directly frying food materials without coating the food materials with a coating material, but in many cases, the fried food is obtained by heating and cooking food materials having a coating material coated on the surface thereof, and the coating formed of a coating material is coated on the surface of the food materials. When the food material having the batter material attached to the surface thereof is heated in high-temperature oil, the batter material directly contacts the oil to form a batter having a crisp and unique texture and flavor, while the food material inside is cooked so as to be steamed inside the batter and to have a good taste. The fried food has various kinds, and is very popular food.

The batter for use in the production of fried foods generally refers to all raw materials adhering to the surface of food materials except for the case where only seasonings to be seasoned in advance are adhered to the food materials, and there are powdery batter and liquid batter if roughly classified. Typical examples of powdery material for the top coat include dusting powder, coating powder (breaker), bread powder, etc., and typical examples of liquid material for the top coat include seasoning liquid and batter liquid. These kinds of the top-coat materials may be used alone in 1 kind, or may be used in combination or in a stacked manner to form a thick top-coat. In the case of producing fried foods, there are many ways to be devised, such as selecting the type of material of the batter, the thickness and the amount of the batter, and the balance between the batter and the food material.

Alginic acid is known to have a gelling property, and it has been proposed to obtain various effects by blending it in a material for a top coat. For example, patent document 1 describes the following: an edible film having excellent adhesiveness to a food material is formed by bringing an edible film solution containing alginic acid and having a pH of 3.6 to 4.5 into contact with the food material and then bringing the edible film solution into contact with a polyvalent metal salt solution. Patent document 2 describes the following: attaching a batter material containing propylene glycol alginate to the solid food after the alkali treatment, frying the batter material to impart a batter functionality, and freezing the resultant fried food. The frozen fried food is said to have good texture, hardly become hard after a lapse of time, and to be easily handled.

Patent document 3 describes the following: propylene glycol alginate and carboxymethyl cellulose are used as quality improving agents for wheat flour processed foods in order to suppress oil absorption and improve the texture of the wheat flour processed foods during frying.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 2015-23861

Patent document 2: japanese laid-open patent publication No. 2015-23846

Patent document 3: japanese patent laid-open publication No. 2016-158518

Disclosure of Invention

The fried food has the following problems: when a certain period of time passes immediately after cooking, moisture in the food material transfers to the batter, and therefore the batter feel of the food material is lost, and the batter becomes soft, so that the unique texture is easily lost. Similarly, if the food is merely put into frying oil after being coated with the batter and is not heated immediately before cooking, the dripping oozed from the food is transferred to the batter. When such a food material with a batter is cooked by heating, the food material becomes smaller and dry, and the batter becomes easily discolored and a beautiful fried color is not easily developed. In the home, the fried food cooked in a large scale is hardly stored for a long time in a state where the material for the casing is adhered to the food material, and the above-mentioned problem is not recognized. In recent years, however, there has been an increasing distribution in a refrigerated temperature region, and there has been an increasing number of fried foods which are delivered to stores in a factory with a material of a batter at a refrigerated temperature and cooked and sold in the stores. The present inventors have recognized that the above-described problems exist in the flow pattern.

The techniques of patent documents 1 to 3 can improve the quality of fried foods after frying, but do not have the problem of "adhesion of a material for a top coat and deterioration of quality until the time of frying.

The present invention addresses the problem of providing a method for producing a fried food material with a batter coating material, which enables the production of a fried food material that has a good fried color and a good texture without being dry, even when stored at a refrigeration temperature without heating and cooking the food material with the batter coating material.

The present invention is a method for producing a material for deep-frying and cooking having a coating material, wherein a coating material A containing a raw material powder containing 0.1 to 5 mass% of a salt of alginic acid with a metal having a valence of 1 and a coating material B containing a salt of a metal having a valence of 2 are alternately attached to a food material.

The present invention also provides a method for producing a fried food, wherein the food for frying with a coating material obtained by the above-mentioned production method is cooked by heating.

Detailed Description

In the method for producing a material for deep-frying and cooking having a coating material of the present invention, 2 types of coating materials, i.e., coating material a and coating material B, are used as the coating material.

The material A of the face coat contains alginic acid 1-valent metal salt. The alginic acid 1-valent metal salt used in the top coat material a is a salt of alginic acid and 1-valent metal. The 1-valent alginate metal salt is preferably 1 or more selected from sodium alginate and potassium alginate, and more preferably sodium alginate. Alginic acid, alginic acid polyvalent metal salt, and alginic acid propylene glycol ester may be used for food, in addition to alginic acid 1-valent metal salt, but alginic acid and alginic acid polyvalent metal salt have a property of easily gelling as a batter and alginic acid propylene glycol ester has a property of hardly gelling on the contrary, and therefore are not suitable for the method for producing a batter-ready-to-fry food with a batter of the present invention.

The content of the alginic acid-1-valent metal salt in the material A for a top dressing is 0.1 to 5 mass%, preferably 0.5 to 3 mass%, based on 100 mass% of the raw material powder of the material A for a top dressing. When the content is less than 0.1% by mass, the effect is poor, and when the content exceeds 5% by mass, the texture of the top-coat becomes hard. That is, the material a for a top dressing contains a raw material powder containing the specific amount of the alginic acid 1-valent metal salt. The "raw material powder for the material for a top dressing a" is a powder at normal temperature and pressure, and typically contains alginic acid 1-valent metal salt, cereal flour and/or starch described later, and other powdery raw materials used as needed described later.

The raw material powder of the material for the top dressing a typically contains, in addition to the 1-valent alginic acid metal salt, cereal flour and/or starch as the main components. As the cereal and the starch, there can be used a cereal and a starch which are powdery at normal temperature and normal pressure and are generally used as a material for a batter for fried foods. Examples of the cereal flour include wheat flour (strong flour, medium flour, thin flour, durum flour, etc.), rye flour, barley flour, rice flour, etc., examples of the starch flour include raw starch such as potato starch, wheat starch, corn starch, waxy corn starch, tapioca starch, rice starch, etc., and processed starch obtained by subjecting the raw starch to 1 or more of oil-and-fat processing, gelatinization, etherification, esterification, crosslinking, oxidation, etc., and 1 or more of them may be used alone or in combination of 2 or more. In the top-coat material a, the total content of the cereal flour and/or the starch is preferably 70% by mass or more based on 100% by mass of the solid content of the removed liquid described later.

The raw material powder of the batter a may contain, in addition to the cereal flour and/or starch and the alginic acid 1-valent metal salt, other raw materials that are generally used in the production of batter materials for fried foods and are in powder form at normal temperature and pressure, if necessary. Examples of such other powdery raw materials include sugars, seasonings such as salt and powdered sauce, powdered oil and fat, thickeners, proteins, bulking agents, insoluble dietary fibers, and the like, and 1 or more of these may be used alone or in combination.

The casing material a may be in the form of only the above-described raw material powder (typically, a raw material powder containing a 1-valent alginic acid metal salt and cereal flour and/or starch, and further containing other powdery raw materials as necessary). The top dressing material a was in the form of powder at normal temperature and pressure. In the method for producing a material for deep-frying and cooking with a batter of the present invention, the powdery batter a (i.e., raw material powder of the batter a) described above can be used as it is. The material a for the top coat may be prepared in a liquid form by adding a liquid to the above-described raw material powder.

On the other hand, the batter B used in the method for producing a material for deep-frying and cooking having a batter of the present invention contains a salt of a metal having a valence of 2. The salt of a metal having a valence of 2 may be any salt of a metal having a valence of 2 as long as it is a gel capable of producing alginic acid by interacting with the 1-valent alginate. Examples of the 2-valent metal include calcium, magnesium, barium, zinc, copper, iron, nickel, and manganese. The 2-valent metal is preferably 1 or more selected from calcium and magnesium, and more preferably calcium, in consideration of the supply to food.

The salt of the metal having a valence of 2 used in the top-coat material B may be water-soluble, water-insoluble or water-low-soluble (hereinafter collectively referred to as "water-low-solubility"). Whether the salt of the metal having a valence of 2 is water-soluble or water-low-soluble can be evaluated by the solubility in water at 20 ℃ relative to the liquid temperature. The solubility represents the number of g of a salt of a metal having a valence of 2 dissolved in 100g of water. The larger the value of the solubility, the more easily the salt of the metal having a valence of 2 is dissolved in water (the property of high water solubility), and the smaller the value of the solubility, the more hardly the salt of the metal having a valence of 2 is dissolved in water (the property of low water solubility is high). The solubility can be measured by the following method. The solubility of representative salts (calcium salt and magnesium salt) of a 2-valent metal measured by the following method is shown in table 1. In the present invention, all of the salts of the metal having a valence of 2 shown in table 1 can be used for the top-coat material B.

(method of measuring solubility)

100g of water was added to the flask, 100g of the metal salt was properly added thereto, and the flask was tightly closed and shaken in a constant temperature bath at 20 ℃ for 1 hour. The dissolved residual metal salts were filtered and collected, and the mass was measured after drying. The value obtained by subtracting the measured value (g) from 100g is the solubility. The filtration of the metal salt was performed by filtering the liquid in the flask with a filter paper and collecting the residue on the filter paper.

TABLE 1

Salts of 2-valent metals	Solubility (g/100g water)
		Calcium chloride	74.5
Magnesium chloride	54.6
		Calcium acetate	34.7
Calcium lactate	9.7
		Calcium dihydrogen phosphate	1.8
Calcium hydroxide	0.173
		Magnesium carbonate	0.039
Magnesium oxide	0.0086
		Calcium hydrogen phosphate	0.004303
Tricalcium phosphate	0.002
		Magnesium hydroxide	0.0009628
Magnesium phosphate	0.0002588
		Calcium carbonate	0.00015

The salt of a metal having a valence of 2 used in the top-coat material B is particularly preferably water-soluble, and more specifically, a salt of a metal having a valence of 2 having a solubility in water having a liquid temperature of 20 ℃ of 5(g/100g of water) or more, preferably 9(g/100g) of water or more, and more preferably 12(g/100g of water) or more is particularly preferable. If the salt of the metal having a valence of 2 used in the material for batter B is water-soluble, the quality of the material for batter B can be effectively prevented from being deteriorated when the material for batter B is stored in a state immediately before cooking, and the predetermined effect of the present invention can be more reliably exhibited. As described later, the predetermined effect of the present invention is presumed to be exerted by the following process: since the salt of the metal having a valence of 2 in the material of the batter is dissolved by contacting with the drip oozing from the food material, and the dissolved matter thereof is brought into contact with the salt of the metal having a valence of 1 alginic acid in the material of the batter to cause the gelation reaction, it is presumed that if the salt of the metal having a valence of 2 in the material of the batter is water-soluble, the gelation reaction is promoted, which is associated with favorable results. Examples of the water-soluble salt of a metal having a valence of 2 include salts of 4 metals having a valence of 2 (calcium chloride, magnesium chloride, calcium acetate, calcium lactate) having high solubility as shown in table 1.

Salts of metals having a valence of 2 below 5(g/100g water), particularly 0.5(g/100g water), with respect to water having a liquid temperature of 20 ℃ can be classified as salts having low solubility in water. For example, among the salts of the metal having a valence of 2 described in table 1, salts of the metal having a valence of 2 with low solubility in water can be referred to as salts of the metal having a valence of 2, except for calcium chloride, magnesium chloride, calcium acetate and calcium lactate. When the salt of a metal having a valence of 2 used in the top-coat material B is a salt of a metal having a valence of 2 with low solubility in water, the top-coat material a or B is preferably acidic, and more specifically, the pH of the top-coat material a or B measured by the following method is preferably less than 7.0, particularly preferably less than 6.0, and particularly preferably less than 5.0. By adjusting the material B to the acidic side, the gelation reaction is promoted even when a water-soluble salt of a metal having a valence of 2 is used, and favorable results similar to those obtained when a water-soluble salt of a metal having a valence of 2 can be obtained. The acidic side of the top-coat material a or B can be adjusted by adding an acidic agent such as citric acid, acetic acid, phosphate, or tartaric acid to the top-coat material a or B.

(method of measuring pH of the Fabric Material)

When the material for the top coat is in the form of powder, a mixture of 100 parts by mass of the powdered top coat and 400 parts by mass of water at 20 ℃ is prepared. When the material of the top coat is in a liquid state, a mixed solution of 100 parts by mass of a raw material (i.e., raw material powder) obtained by removing liquid raw materials (water, cow milk, egg liquid, bonito soup, boiled juice, liquid oil, etc.) from the whole raw materials of the top coat material and 400 parts by mass of water at 20 ℃. The pH of the mixed solution thus prepared was measured using a pH litmus paper or a pH meter.

The content of the salt of a metal having a valence of 2 in the top coat material B is preferably 0.5% by mass or more, and more preferably 1.0% by mass or more, based on 100% by mass of the total mass of the top coat material B. When the amount is less than 0.5% by mass, the effect is weak, or the effect becomes limited in a part of the top coat, or the like. On the other hand, the upper limit of the content is not particularly limited, and 100 mass% of the total mass of the top-coat material B may be a salt of a metal having a valence of 2. The "total mass" referred to herein means the total mass of all components in the material B, regardless of the form of the material B. For example, when the material B is in a powder form at normal temperature and normal pressure, the mass of the whole powder of the material B is the total mass of the material B, and when the material B is in a liquid form (when a liquid is added to the material B in a powder form), the mass of the whole liquid of the material B is the total mass of the material B.

The coating material B may contain, if necessary, cereal flour and/or starch, and other materials that are generally used in the production of fried food coating materials and are in powder form at normal temperature and pressure. As the raw materials for the cereal flour, the starch flour and other powder, the raw materials listed in the description of the material for the top coat a can be used.

The casing material B may be in the form of a raw material powder containing only the salt of the aforementioned metal having a valence of 2. The top dressing material B was in the form of powder at normal temperature and pressure. The raw material powder of the material B typically contains cereal flour and/or starch in addition to the salt of the metal having a valence of 2, and further contains other powdery raw materials as necessary. In the method for producing a material for deep-frying and cooking with a batter of the present invention, the powdery batter B (i.e., raw material powder of the batter B) described above can be used as it is. The material B for the top coat may be in a liquid form by adding a liquid to the raw material powder containing the salt of the metal having a valence of 2.

The form of the top-coat material a and the top-coat material B will be described below.

As described above, the batter a and the batter B may be used in a powder form or a liquid form, and any form may be used as long as they can be adhered to the food material.

When the casing material a and the casing material B are in the form of powder, they can be used as dusting powder or coating powder according to a conventional method. More specifically, in the case of a powdery form, the powdery form may be used as the dusting powder by directly adhering the powdery form to the surface of the food material or the like, or a liquid form of the coating material may be adhered to the powdery form as the coating powder. The coating powder as referred to herein is a granular material having a particle size larger than that of a general dusting powder, such as bread flour, but a powdery material having a particle size as fine as that of a dusting powder or a mixture thereof may be used. Alternatively, the bread flour (coating flour) may be prepared by mixing the respective materials described for the coating material a or the coating material B with a bread flour material to prepare a bread flour (coating flour), and then attaching the bread flour (coating flour) as the coating material a or the coating material B.

When the material a and the material B are both in a liquid form, they may be used as a seasoning liquid or a batter liquid according to a conventional method, for example, they may be used by suspending the above-mentioned powdery materials in a liquid such as water to prepare a seasoning liquid, and then dipping the seasoning liquid in a food material to season it, or they may be used by mixing the above-mentioned powdery materials with a liquid such as water to prepare a batter liquid. The liquid used for preparing the above-mentioned liquid-form top-coat material is generally water, but liquids other than water, for example, milk, egg liquid, bonito soup, boiled water, liquid oil, etc., may be used, and 1 or 2 or more of them may be used alone or in combination. In the preparation of the liquid-form batter material, the amount of the liquid to be used is not particularly limited as long as it is appropriately adjusted according to the kind of food material used for the production of fried food, but specifically, it is preferably 50 to 500 parts by mass, more preferably 80 to 400 parts by mass, and still more preferably 100 to 300 parts by mass, based on 100 parts by mass of the total of the raw material powders of the batter material before the liquid is added. In the case of the material B, the content of the salt of the metal having a valence of 2 in the material B in the liquid material B is preferably 0.5% by mass or more based on the total mass of the material B, as described above, in the material B in which water is added to the material powder of the material B in the above-described ratio.

In the method for producing a material for deep-frying and cooking having a coating material according to the present invention, the coating material a and the coating material B are alternately attached to the surface of the material for deep-frying and cooking. The term "alternately" as used herein means a form in which the material for the top-coat a and the material for the top-coat B are attached to the food material by separate operations, except for the case where the material for the top-coat a and the material for the top-coat B are mixed in advance and then attached by 1 operation. The order of attachment may be in the order of the material a and the material B from the side close to the food material, or may be in the reverse order. Further, after the top-coat material a and the top-coat material B are attached, the top-coat material a and/or the top-coat material B may be attached.

More specifically, for example, the following operations may be performed: (1) attaching a batter material B in a batter liquid form to the food material A after attaching the batter material A in a powder-spread form to the food material;

(2) attaching a batter-form coating material A to a food material, and then attaching a coating material B in the form of a batter, a coating powder or a bread powder;

(3) attaching a coating material A in the form of a batter solution and then attaching a coating material B in the form of a wrapping powder or bread powder;

(4) attaching the coating material B in the form of the batter liquid and then attaching the coating material A in the form of the wrapping powder or bread powder;

(5) attaching the batter material A in the form of a batter liquid after attaching the batter material B in the form of a dusting powder to the food material; or

(6) After attaching the powdery material A to the food material, the batter material B is attached, and the bread material A is attached.

As in (1) to (6), if either one of the top-coat material a and the top-coat material B is in a liquid form and the other is in a powder form, the mixing of the top-coat materials is small, and handling becomes easy, which is preferable in this point.

The coating amounts of the material a and the material B on the food material are sufficient for coating in the same manner as in the case of the ordinary material, in both the powder form and the liquid form. The coating material B may be attached in an amount of 0.5 to 2.0% by mass of the material, which is an objective of the material, although it depends on the shape of the material.

The present inventors presume the mechanism of the effect of the present invention as follows.

When the drop contacts the salt of the metal having a valence of 2 in the material for the batter, the salt of the metal having a valence of 2 is dissolved. When the dissolved substance comes into contact with the 1-valent alginic acid metal salt, a gel is formed from the dissolved substance, and a coating film for coating the surface of the food material is formed by the gel. The coating film prevents dripping from the material of the top coat.

From the above viewpoint, it is particularly preferable to use the material a in a liquid form and the material B in a powder form for the following reasons. That is, when the dripping liquid oozes from the food material to the material for the batter, the powdery salt of the metal having a valence of 2 contained in the material for the batter B is locally dissolved at the place where the dripping liquid oozes, and the dissolved portion reacts with alginic acid to relatively locally gel, and the dripping liquid can be prevented from spreading by the gel, so that a high effect can be obtained. In particular, it is preferable that the liquid-form casing material a is attached to the food material and then the powder-form casing material B is attached thereto, and more specifically, the above-described forms (2) and (3) are preferable.

The food material for deep-frying and cooking with a coating material obtained in the present invention can be preserved while ensuring food hygiene and safety until the time of cooking. For example, the food can be stored in an uncooked state for several hours to several days by cold storage, and can be stored in an uncooked state for several hours to several weeks by freeze storage. After the preservation, the fried food can be produced by frying the food directly or after thawing or the like as necessary according to a conventional method. The invention can be applied to the manufacture of various fried foods, in particular to tempura, fried cake, fried food and dry fried food, and is especially suitable for fried food. The food material of the fried food is not particularly limited, and various food materials such as meat of livestock such as chicken, pig, cow, sheep, and goat, fish and shellfish such as cuttlefish, shrimp, and horse mackerel, and vegetables can be used. The invention is suitable for livestock meat and fish and shellfish with more drops from food materials, and is particularly suitable for livestock meat with obvious coloration of batter clothing caused by drops. Before the material of the shell fabric a or the material of the shell fabric B is attached to the food material, the food material may be seasoned in advance as necessary.

The material for deep-frying cooking with a coating material obtained by the production method of the present invention is suitable for storage at freezing to refrigerating temperatures. Particularly, in the distribution stage, the present invention is suitable for storage and transportation at freezing to refrigerating temperatures, and can also be used for so-called frozen and refrigerated commodities (commodities that are stored in a frozen state after being frozen once after coating with a material for a top coat, then thawed in the distribution stage, and stored continuously in a refrigerating temperature zone, or transported to a store or the like downstream of distribution in the refrigerating temperature zone).

Examples

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

[ examples 1 to 7 and comparative examples 1 to 7 ]

The ingredients of the batter a other than water were mixed according to the formulations described in tables 2 and 3 below, and water was added to the obtained mixture to lightly stir the mixture to produce the batter a. As the coating material B, a salt of a metal having a valence of 2 as shown in tables 2 and 3 was sprinkled into a commercially available bread flour to prepare a coating powder form.

Slicing pork chop (160g/1 piece) with thickness of 14mm, powdering wheat flour, and allowing batter of the material A to pass through and adhere. The breading of the casing material B was applied thereto and attached (10 g per 1 piece) to produce a casing material-containing food material for pork chops.

The obtained food material with the material of the casing was placed on a dish, sealed with a wrap, and stored in a refrigerator (4 ℃) for 24 hours. Frying the stored food materials in oil bath at 170 deg.C for 4 min and half min to obtain fried pork chop. The fried appearance and the mouthfeel of meat and batter were evaluated by 10 trained panelists according to the following evaluation criteria. The results are shown in tables 2 and 3 below as the average score of evaluation scores of 10 persons.

(evaluation criteria for pork cutlet appearance)

And 5, dividing: the whole was fried uniformly in a golden brown color, and was extremely good.

And 4, dividing: slightly uneven in color, but almost uniformly fried to golden brown, good.

And 3, dividing: there was color unevenness but no burnt-on color portion.

And 2, dividing: the color was not uniform, and the color was burnt, which was not good.

1 minute: the color of the whole body was burnt, and the color was extremely poor.

(evaluation criteria for the taste of pork cutlet meat)

And 5, dividing: meat was very soft and juicy, and was very good.

And 4, dividing: the meat was soft and juicy, good.

And 3, dividing: slightly dry meat

And 2, dividing: dry meat, slightly large shrinkage, poor quality.

1 minute: the meat was very dry, shrinked greatly, and extremely bad.

(evaluation criteria for the taste of the Fried pork chop coating)

And 3, dividing: has crisp taste and good quality.

And 2, dividing: the crisp taste is not enough.

1 minute: hard or hard to be snapped, and bad.

TABLE 2

In the normal pork cutlet to which only the batter of comparative example 1 was applied, the drips coming out of the food material (meat) during storage penetrated into the batter material, and scorching occurred after cooking. In comparative example 2 using only the top dressing material a, comparative example 3 combining the top dressing material B with the batter of wheat flour, comparative example 4 using a sodium salt which is a salt of a 1-valent metal as a comparative compound of the top dressing material B, and comparative example 5 using propylene glycol alginate as a comparative compound of the top dressing material a, the effects are hardly seen. In example 3 in which calcium dihydrogen phosphate having low solubility in water was used as the salt of the metal having a valence of 2 in the casing material B and the pH of the casing material B was not adjusted to the acidic range, the appearance of the pork cutlet and the texture of the casing were slightly inferior to those of examples 1 and 2 in which water-soluble calcium chloride or calcium lactate was used as the salt of the metal having a valence of 2 in the casing material B.

TABLE 3

[ examples 8 to 9 ]

Pork cutlets were produced and evaluated in the same manner as in example 3, except that the formulation of the batter B was changed and the pH of the batter B was changed as described in table 4. The results are shown in Table 4.

TABLE 4

As shown in table 4, in examples 8 and 9, calcium carbonate having low solubility in water was used as the 2-valent metal salt of the top-coat material B, but since citric acid was used in combination to adjust the pH of the top-coat material B to an acidic region, the evaluation was higher than that of example 3 in which the pH of the top-coat material B was not adjusted by adding citric acid.

[ examples 10 to 12 ]

In examples 10 to 12, the same material formulations as in example 1 shown in table 2 were used for the top dressing material a and the top dressing material B, but the forms and the order of attachment of the top dressing materials a and B were changed from example 1 to the following.

In example 10, 65 parts by mass of water was mixed with a mixture of 2.5 parts by mass of calcium chloride and 32.5 parts by mass of wheat flour, and gently mixed to prepare a batter-form batter B, and 1 part by mass of sodium alginate and 99 parts by mass of bread flour were mixed to obtain a mixture as it is as a bread flour-form batter a. In the same manner as in example 1 except that the batter B was used as a batter and the batter a was used as a coating powder, a pork cutlet of example 10 was produced.

In example 11, 1 part by mass of sodium alginate and 99 parts by mass of wheat flour were mixed, and the obtained mixture was used as a coating material a in the form of a powder, and a coating material B in the form of a batter was produced in the same manner as in example 10. The pork cutlet of example 11 was produced in the same manner as in example 1, except that the batter a was used as the dusting powder, the batter B was used as the batter liquid, and finally, the breading was separately applied and attached.

In example 12, 2.5 parts by mass of calcium chloride and 97.5 parts by mass of wheat flour were mixed to prepare a powdery material B, and a batter-form material a was prepared in the same manner as in example 1. The pork cutlet of example 12 was produced in the same manner as in example 1, except that the batter material B was used as the dusting powder, the batter material a was used as the batter liquid, and finally, the breading was separately applied and attached.

The above pork cutlet was evaluated in the same manner as in example 1. The results are shown in Table 5. In table 5, the layer closer to the food material is represented by good, and the layer further from the food material is represented by ■.

TABLE 5

Both examples 10 and 11 in which the top-coat material B was in a liquid form had slightly lower effects than example 1 in which the top-coat material B was in a powder form. In addition, even if the material B was in the form of powder, the effect of example 12 in which the material B was closer to the food material than the material a was slightly lower than that of example 1 in which the material B was farther from the food material than the material a.

[ examples 13 to 14 ]

Pork cutlets were produced and evaluated in the same manner as in example 1, except that the formulations of the coating material a and the coating material B were changed as described in table 6. The results are shown in Table 6.

TABLE 6

Industrial applicability

According to the present invention, even when the food material with the coating material is stored at a refrigeration temperature without heating and cooking, a fried food having a good fried color of the coating material and a good texture of the food material without dryness can be produced. The above-described effects can be obtained similarly even when the product is stored at a freezing temperature or when the product is applied to a so-called frozen and refrigerated product.

Claims

1. A method for producing a material for deep-frying and cooking having a coating material, wherein a coating material A containing a raw material powder containing 0.1 to 5 mass% of a salt of alginic acid with a metal of valence 1 and a coating material B containing a salt of a metal of valence 2 are alternately attached to a food material.

2. The production method according to claim 1, wherein the solubility of the salt of the metal having a valence of 2 in water at 20 ℃ is 5(g/100g of water) or more.

3. The production method according to claim 1 or 2, wherein the 2-valent metal is 1 or more selected from calcium and magnesium.

4. The production method according to any one of claims 1 to 3, wherein the 1-valent alginic acid metal salt is 1 or more selected from sodium alginate and potassium alginate.

5. The production method according to any one of claims 1 to 4, wherein one of the top-coat material A and the top-coat material B is in a liquid form, and the other is in a powder form.

6. A method for producing a fried food, wherein a food material for frying with a coating material obtained by the production method of any one of claims 1 to 5 is cooked by heating.