JP2003284518A - Mix for nonfried fry-like food without coating - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a mix for nonfried fry-like foods without coating having an oil-fried feeling and a voluminous feeling in appearance, juicy soft meat quality and a texture of good crispiness without greasiness on the surface by cooking in a microwave oven or an oven. <P>SOLUTION: The mix for the nonfried fry-like foods without coating comprises a baked pulverized material derived from wheat flour, a deliquescent food material, a heat coagulable food material, oils and fats and an inflating agent. <P>COPYRIGHT: (C)2004,JPO

Description

Description: BACKGROUND OF THE INVENTION [0001] The present invention relates to
A non-fried tofu mix that is cooked in a microwave oven or oven, especially for non-fried tofu that provides good fried foods that adhere well to meat, have little glue, and have a crisp texture and favorable flavor. It relates to a mix for frying. [0002] Karaage is a food that occupies a representative position among fried foods along with tempura and tonkatsu.
Fried chicken can be obtained by sprinkling flour, starch, seasonings and the like on the fried seed as it is or with a seasoning, and frying. Fried flour is also available on the market, in which flavored fried food can be easily obtained simply by sprinkling a mixture of wheat flour or starch with salt, seasoning, spices and the like and frying it. [0003] Recently, the number of homes that require as little time as possible for cooking has increased, and in many cases, preparation and cleaning of dishes are completed in a shorter time. Also, dishes fried in oil tend to be shunned because oil splashes are dangerous. On the other hand, with the spread of microwave ovens and ovens and the improvement of performance,
There has been a growing demand for fried food cooking methods using microwave ovens or ovens. [0004] Various proposals have also been made regarding mixes used for so-called non-fried fried foods, in which fried foods are obtained without frying with oil (see Japanese Patent Publication No. 60-15298, Japanese Patent Application Laid-Open No. 4-187059, Japanese Patent Application Laid-Open No. 9-2
8339, and JP-A-11-196784). However, these inventions have not yet been satisfactory, particularly in the texture and flavor of clothes and meat. [0005] Accordingly, the present inventors have
Sprinkled on ingredients such as chicken and cooked in a microwave oven or oven, the appearance is deep-fried and voluminous, juicy and soft, with less sticky surface and crisp texture. The present invention was completed as a result of various studies on a non-fried fried mix for obtaining fried food. [0006] That is, the present invention is a non-fried fried mix powder containing a baked and crushed product derived from wheat flour, a deliquescent food material, a heat-coagulable food material, an oil and fat, and a leavening agent. . DETAILED DESCRIPTION OF THE INVENTION The non-fried fried mix of the present invention is mainly composed of a baked and crushed product derived from wheat flour, to which a deliquescent food material, a heat-coagulable food material, oils and fats and a leavening agent are blended. It is made up of what is done. [0008] The non-fried fried mix of the present invention can be appropriately mixed with flour such as flour, starch, seasonings, spices and the like. The quality can be further improved by adding gelatin, monoglyceride, or powdered alcohol to the non-fried fried mix of the present invention. [0010] Examples of the baked and crushed product derived from wheat flour used in the non-fried fried mix of the present invention include crackers and bread crumbs. These flour-derived baked and crushed products preferably have a particle size of 1 to 4 mm. This particle size is 1
If it is smaller than mm, the resulting non-fried deep-fried fried food will lack the crispness. On the other hand, if the particle size is larger than 4 mm, the adhesion of the mixed powder to the food is poor, and the food is liable to fall off from the surface of the food during cooking. The mixing ratio of the baked and crushed material derived from flour is 5 to 5 in the non-fried fried mix.
It is preferred that the compounded amount be in the range of 40% by weight. If the amount is less than this, the feeling of the resulting non-fried fried food becomes insufficient, and if it is more than this, unevenness in adhesion increases. As the deliquescent food material in the present invention, any food material having a property of absorbing moisture and moisture and quickly wetting can be used. These deliquescent food materials include dextrin, powdered starch syrup, and saccharides. It is preferable that the deliquescent food material is blended in the non-fried fried mix in a range of 1 to 20% by weight. If the amount is less than this, the adhesiveness of the non-fried fried mix to food becomes poor, and the texture of the food inside becomes lacking in softness and juiciness after cooking. On the other hand, if the blending amount is larger than this, the texture becomes sticky on the surface, which is different from the texture for fried chicken. The heat-coagulable food material in the present invention may be any material which can be coagulated when dispersed or dissolved in water and then heated. Examples of these food materials include egg white powder, whole egg powder and milk protein. And the like. The mixing ratio of the thermosetting food material is 2 to 2 in the non-fried fried mix.
It is preferable to be blended in the range of 5% by weight. If the amount is less than this, the surface unique to fried chicken lacks a crisp texture. . The oils and fats used in the present invention are not particularly limited as long as they are commonly used for edible purposes. Examples thereof include palm oil, shortening, salad oil, head, lard, sesame oil, etc., preferably having a melting point of 30 to 37 ° C. It is desirable to use a hardened fat or oil having a degree of The compounding ratio of the fat is preferably in the range of 1 to 20% by weight of the non-fried fried mix. If the amount is less than this, there is no oily feeling, and the meat layer tends to be hard and sticky. On the other hand, if the amount is more than this, the adhesiveness is reduced, and the crunchy texture unique to fried chicken is reduced, making it greasy. The swelling agent in the present invention may be any one as long as it is blended in a normal mixed powder for frying. For example, a fast-acting swelling agent containing tartrate, fumarate and the like and a slow-acting swelling agent containing glucono-delta-lactone and the like can be mentioned, and it is particularly preferable to use a quick-acting swelling agent. The compounding ratio of the swelling agent is preferably in the range of 0.2 to 3% by weight in the non-fried fried mix. If the amount is less than this, the sensation of volume will be lacking and the feeling of oiliness will be poor. On the other hand, if it is more than this, a bitterness peculiar to the swelling agent appears, which is not preferable. The gelatin used in the present invention is not particularly limited as long as it is used as a normal food raw material, and so-called Bloom value is not limited, but gelatin having a high Bloom is preferable. The mixing ratio of gelatin is preferably 0.5 to 10% by weight in the non-fried fried mix. The addition of gelatin enhances the crisp texture of the skin, and improves the moisturizing properties of the meat as well as the crispness. If the amount of gelatin is less than 0.5% by weight, there is no effect of blending gelatin.
If the amount is more than 0% by weight, the texture of the resulting fried-fried food becomes hard. The monoglyceride in the present invention may be any one as long as it is used as a normal food material, and examples thereof include stearic acid monoester and succinic acid monoester. The mixing ratio of monoglyceride is 0.1 in the mix.
It is preferable to be blended in the range of 0.5 to 1.5% by weight. The combination of monoglyceride can enhance the deep-fried feeling of deep-fried fried foods. If the amount of the monoglyceride is less than 0.05% by weight, there is no effect of mixing the monoglyceride, and if it is more than 1.5% by weight, the flavor and bitterness unique to the monoglyceride appear. The powder alcohol in the present invention may be any one used as a usual food material. The mixing ratio of the powder alcohol is preferably in the range of 0.05 to 1.5% by weight in the mix. As with the case of the deliquescent food material,
The volume and meat quality of the fried food are improved, and the flavor is also improved. If the amount of the powdered alcohol is less than 0.05% by weight, there is no effect of mixing the powdered alcohol, and if the amount is more than 1.5% by weight, the adhesion of the non-fried fried mix to food becomes poor, Also, the alcohol odor becomes too strong. EXAMPLES Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. Examples 1 to 9 and Comparative Examples 1 to 4 About 25 g of chicken thigh was sprinkled with the non-fried fried mix shown in Tables 1 and 2, placed on a plate, and heated in a microwave oven with an output of 500 W for 3 minutes. The appearance, texture of chicken and texture of the non-fried deep-fried non-fried food thus obtained were organoleptically evaluated by a panel of 10 persons according to the evaluation criteria shown in Table 3. Table 4 shows the evaluation results. [Table 1] [Table 2] The values in parentheses in the table indicate the particle size range of the cracked coarsely pulverized powder. [Table 3] [Table 4] When the non-fried fried mix of the present invention is used, it can be cooked in a microwave oven or in an oven to have an oily and voluminous appearance.
It is possible to obtain a deep-fried deep-fried food having a crisp texture with juicy and soft meat and no sticky surface.

Continuation of front page    (72) Inventor Kaoriko Eto             19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin             Foods Food Research Institute (72) Inventor Shinichi Fukudome             19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin             Foods Food Research Institute F term (reference) 4B025 LB09 LG04 LG11 LK07

Claims (1)

[Claim 1] A non-fried fried mix comprising a baked and crushed product derived from flour, a deliquescent food material, a heat-coagulable food material, an oil and a leavening agent.