JP2004208531A

JP2004208531A - Coating material for non-fried food product and method for producing non-fried food product using the same

Info

Publication number: JP2004208531A
Application number: JP2002379813A
Authority: JP
Inventors: Masaaki Ishikura; 正堯石倉; Ryoji Koga; 涼司古賀; Keizo Nakamura; 啓三中村; Masahiko Shiina; 正彦椎名; Toshihiro Kojima; 敏宏小島; Masahiro Suzuki; 雅博鈴木; Junichi Sudo; 純一須藤
Original assignee: KENTUCKY FRIED CHICKEN JAPAN Ltd; Nitto Flour Milling Co Ltd
Current assignee: KENTUCKY FRIED CHICKEN JAPAN Ltd; Nitto Flour Milling Co Ltd
Priority date: 2002-12-27
Filing date: 2002-12-27
Publication date: 2004-07-29
Anticipated expiration: 2022-12-27
Also published as: JP4382347B2

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a coating material for a non-fried food product cookable in an oven or a microwave oven without using oil, and having crisp and crunchy palatability of the coat and juicy feeling of the filling, and provide the non-fried food product produced by using the coating material. <P>SOLUTION: The coating material for the non-fried food product contains starch having a gelatinization degree of 40-95% and granule size coarser than 120 mesh and an oil-and-fat. Preferably, the content of the starch is 30-90 mass% and that of the oil-and-fat is 10-50 mass% based on the total coating material. The fried food product can be produced by a step to apply the coating material to the filling, the 1st heating step to heat the product in an oven and/or with steam, an optional step to store the heat-treated product in frozen state, and the 2nd heating step to heat the product in an oven or a microwave oven. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、オーブンや電子レンジで加熱調理するのに適したノンフライ食品用の衣材に関し、更に詳しくは、フライ食品と同様な外観及び食感を有する、ノンフライ食品用衣材及びそれを用いたノンフライ食品の製造方法に関する。
【０００２】
【従来の技術】
従来より、肉、魚、野菜等を具材とするフライ食品は、小麦粉や専用ミックス粉を具材にまぶした後、油で揚げて調理されている。しかし、油で揚げるために、油ハネ、引火の危険性、油の後始末等の問題があり、少量をいつでも手軽に作れるという簡便性を欠いていた。
【０００３】
上記の問題点を解決するため、オーブンや電子レンジで加熱調理を行なうだけで、フライ食品と同様な外観及び食感を有するノンフライ食品が知られている。
【０００４】
このようなノンフライ食品用の衣材として、例えば、特開昭６３−２３３７５１号公報には、難水和性粒状物質と、高蛋白質粉末と、澱粉及び／又は澱粉類と、着色料とを含有する唐揚げ用ミックス粉が開示されている。
【０００５】
また、特開平８−２０３号公報には、澱粉又は殻粉１００重量部に対し、水溶性成分４０重量部〜２００重量部を配合し、澱粉又は殻粉と水溶性成分の合計１００重量部に対し、食用油脂１５重量部〜７０重量部を添加してなる揚げ物用衣粉が開示されている。
【０００６】
更に、特開平９−２８３３９号公報には、加熱媒体としての油脂を用いることなく加熱処理するための唐揚げ粉ミックスであって、該ミックスの全量に対して８〜３０重量％の粉末醤油、１０〜５０重量％のカゼイン、及び１５〜５０重量％のα化穀粉又はα化澱粉が含有されてなる唐揚げ粉ミックスが開示されている。
【０００７】
一方、油で揚げるフライ用の衣材として、例えば、特開昭６２−２２８２４３号公報には、米粉、コーンフラワー、骨粉、卵殻の粉末、食用カルシウム粉末の中から選ばれた１種又は２種以上を２０〜９９重量％、ガム類を０．０１〜２重量％、α化澱粉を０．１〜２０重量％の範囲で含んでいるフライ下地粉が開示されている。
【０００８】
また、特開平４−１３１０４８号公報には、Ｏ／Ｗ／Ｏの二重乳化構造を有する油脂の粉末を配合するオープンフライ用バッターミックスが開示されている。
【０００９】
更に、特許第３０７２０９３号公報には、馬鈴薯澱粉を主体とし、馬鈴薯澱粉の９５重量％以上が粒径２０μｍ以上であるから揚げ粉が開示されている。
【００１０】
【特許文献１】
特開昭６３−２３３７５１号公報
【特許文献２】
特開平８−２０３号公報
【特許文献３】
特開平９−２８３３９号公報
【特許文献４】
特開昭６２−２２８２４３号公報
【特許文献５】
特開平４−１３１０４８号公報
【特許文献６】
特許第３０７２０９３号公報
【００１１】
【発明が解決しようとする課題】
しかしながら、上記の従来技術のうち、特開昭６３−２３３７５１号公報、特開平８−２０３号公報、特開平９−２８３３９号公報に記載されているような衣材においては、油を使用せずに、フライ様の食感をある程度得ることができるものの、クリスピーでサクサクとした食感が不充分であり、この食感の経時的な低下も大きいという問題があった。また、中身の具材のジューシー感も不充分であった。
【００１２】
一方、特開昭６２−２２８２４３号公報、特開平４−１３１０４８号公報、特許第３０７２０９３号公報には、衣材として特定構造の油脂を用いること、α化澱粉を配合すること、特定の粒径の澱粉を用いること等が開示されているが、これらはすべて、油で揚げるフライ用の衣材に関する配合であって、オーブンや電子レンジ等で加熱調理できる、揚げ油を使用しないノンフライ食品への適用については何ら開示されていない。
【００１３】
したがって、本発明の目的は、揚げ油を使用せずに、オーブンや電子レンジ等で加熱調理した後の、衣の食感がクリスピーでサクサク感があり、中身の具材のジューシー感があり、更に、この食感の経時的な低下が少ないノンフライ食品用衣材、及びそれを用いたノンフライ食品の製造方法を提供することにある。
【００１４】
【課題を解決するための手段】
上記目的を達成するため、本発明によるノンフライ食品用衣材は、α化度が４０〜９５％であり、かつ、１２０メッシュより粗い粒度の澱粉と、油脂とを含むことを特徴とする。
【００１５】
本発明のノンフライ食品用衣材においては、前記衣材全体に対する、前記澱粉の含有量が３０〜９０質量％であることが好ましい。また、前記衣材全体に対する、前記油脂の含有量が１０〜５０質量％であることが好ましい。更に、前記澱粉がアセチル化、エーテル化、ハイドロプロピル化のいずれかの処理をされていることが好ましい。更にまた、前記澱粉が８メッシュより細かいものであり、１００メッシュより粗い粒度のものが２５質量％以上であることが好ましい。更にまた、前記澱粉と前記油脂と粘着性物質とを含み、前記衣材に対する、前記粘着性物質の含有量が０．１〜５．０質量％であることが好ましい。更にまた、前記粘着性物質が、寒天、コラーゲン、ペクチン、グアガム、ジェランガムより選ばれた少なくとも１種であることが好ましい。更にまた、前記澱粉が、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉より選ばれた少なくとも１種であることが好ましい。
【００１６】
本発明のノンフライ食品用衣材によれば、１２０メッシュより粗い粒度の澱粉を用いたので、衣材自身のクリスピーな食感を得ることができる。更に、この粒度の澱粉のα化度を４０〜９５％とし、油脂を添加することによって、具材からの水分の蒸発を防ぎ、具材のジューシーな食感を得ることができ、冷凍保存後に電子レンジ、オーブン等で再加熱しても、クリスピーな食感を長時間維持し、調理後に放置した場合のサクサク感の低下を防止できる。また、上記の粘着性物質を配合した場合には、衣材の具材への付着を容易にして、ノンフライ食品の製造効率を向上することができる。
【００１７】
一方、本発明のノンフライ食品の製造方法は、上記のノンフライ食品用衣材を具材に付着させる工程と、前記付着後の具材をオーブン及び／又はスチームで熱処理する１次加熱工程と、更に、オーブン又は電子レンジで熱処理する２次加熱工程とを含むことを特徴とする。
【００１８】
本発明の製造方法においては、前記１次加熱工程後の１次製品を冷凍保存した後、前記２次加熱工程を行なうことが好ましい。また、前記１次加熱工程におけるオーブンによる熱処理温度が１３０〜２５０℃であることが好ましい。また、前記１次加熱工程におけるスチームによる熱処理温度が６０〜１０５℃であることが好ましい。更に、前記２次加熱工程は、熱風循環式オーブンを用いて、風速３．０ｍ／秒以上で温度が１５０℃以上である熱風を吹き付けながら行なうことが好ましい。
【００１９】
本発明のノンフライ食品用衣材の製造方法によれば、あらかじめオーブン及び／又はスチームでの予備加熱を行っているので、２次加熱工程を短縮でき、オーブン又は電子レンジでの加熱を短時間とすることができるので、食する直前の調理時間を短縮することができる。
【００２０】
また、１次加熱工程と２次加熱工程の間に冷凍保存を行った場合には、１次加熱製品を長期間保存でき、必要な量だけを食する直前に２次加熱することができる。また、その場合においても、２次加熱後の衣材のクリスピー感や、具材にジューシー感を損なうことがない。更に、２次加熱工程において熱風循環式オーブンを用いて、上記条件で２次加熱する場合には、衣材のクリスピー感や具材のジューシー感をより向上させることができる。
【００２１】
【発明の実施の形態】
以下、本発明について更に詳細に説明する。本発明のノンフライ食品用衣材は、α化度が４０〜９５％であり、かつ、１２０メッシュより粗い粒度の澱粉と、油脂とを含むことを特徴としている。
【００２２】
澱粉の種類としては、特に限定されず、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱粉、馬鈴薯澱粉、タピオカ澱粉、サゴ澱粉等の澱粉類や、それらの化工澱粉をα化処理したものが挙げられる。α化処理の方法としては特に限定されず、エクストルーダ、ドラムドライヤー、パドル処理、気流乾燥などの公知の方法が採用できる。また、α化度の測定は、β−アミラーゼ・プルラナーゼ法によって測定される。
【００２３】
上記澱粉のうち、衣材のクリスピー感に優れる点から、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉より選ばれた少なくとも１種であることが好ましく、タピオカ澱粉を用いることがより好ましい。
【００２４】
澱粉の粒度としては、１２０メッシュより粗い粒度を用い、更に、前記澱粉が８メッシュより細かいものであり、１００メッシュより粗い粒度が２５質量％以上であることがより好ましい。澱粉の粒度が１２０メッシュより細かいと、衣材のクリスピー感が不充分であり、食感が低下するので好ましくない。また、衣が薄くなるので、具材からの水分の蒸散が多くなり、具材のジューシー感が低下するので好ましくない。
【００２５】
また、澱粉のα化度は４０〜９５％、好ましくは４５〜９０％、より好ましくは５５〜９０％である。α化度が１０％未満では、戻りが多く、クリスピーな食感を長時間維持できず、調理後に放置した場合のサクサク感が低下して油っぽくなりやすいので好ましくない。また、９５％を超えると、衣材が硬くなってしまい、具材への付着効率が低下するので好ましくない。
【００２６】
澱粉の含有量としては、前記衣材全体に対して３０〜９０質量％であることが好ましく、３０〜６５質量％がより好ましい。含有量が３０質量％未満では、具材からの水分の蒸散を抑えられず、具材のジューシー感が乏しいものとなるので好ましくなく、９０質量％を超えると、衣材が硬くなってクリスピー感が失われ、ガリガリとした食感となるので好ましくない。
【００２７】
油脂としては食用油脂であれば特に限定されず、固形油脂、液状油脂、ショートニング等を用いることができる。
【００２８】
具体的には、例えば、ヘット、ラード、バター等の固形油脂、菜種油、大豆油、パーム油、綿実油、トウモロコシ油、オリーブ油、サフラワー油、ヒマワリ油、落花生油、グレープシード油等の植物油脂や魚鯨油等の液状油脂、又は油脂等とグリセリンとをエステル交換反応させるかあるいは脂肪酸とグリセリンとの混合物にリパーゼを作用させて得られたエステルを含む液状油脂を、水素添加して得られる固形油脂等が挙げられるが、作業性の点から固形油脂が好ましく、特に粉末油脂を用いることが好ましい。
【００２９】
油脂の含有量としては、前記衣材全体に対して１０〜５０質量％であることが好ましく、１５〜３５質量％がより好ましい。含有量が１０質量％未満では充分なクリスピー感が得られず、衣のへたりも早いものとなるので好ましくなく、５０質量％を超えるとかえって弱い衣となり、クリスピー感の欠如、油っぽい食感となるので好ましくない。
【００３０】
本発明においては、上記の澱粉と油脂以外に、粘着性物質を含むことが好ましい。これにより、衣材の具材への付着を容易にして、ノンフライ食品の製造効率を向上することができる。
【００３１】
このような粘着性物質としては、寒天、コラーゲン、ペクチン、グアガム、ジェランガムより選ばれた少なくとも１種であることが好ましい。また、粘着性物質は、粉末状で添加してもよく、澱粉製造工程中に溶かして添加してもよい。また、同様に油脂や粉末油脂の製造工程中に添加してもよい。また、粘着性物質の衣材に対する含有量は、０．１〜５．０質量％であることが好ましい。
【００３２】
また、本発明のノンフライ食品用衣材には、上記以外の他の成分として、乳化剤、穀粉類、糖類、調味料、香辛料等の、一般の衣材に使用されている成分を含んでいてもよい。
【００３３】
例えば、食品に添加可能な乳化剤としては、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド等を含むグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、大豆リン脂質、卵黄リン脂質及びこれらリン脂質を酵素で処理したいわゆる酵素処理レシチン等が例示できる。
【００３４】
殻粉類としては、小麦粉、米粉、コーンフラワー、ライ麦粉、エンバク粉、そば粉や、粟、黍、稗等の粉末等が例示できる。
【００３５】
糖類としては、グルコース、フラクトース、キシロース等の単糖類、トレハロース、ショ糖（砂糖）、マルトース、ラクトース、パラチノース等の二糖類、オリゴ糖、転化糖等の糖類、糖アルコールが例示できる。
【００３６】
調味料としては、食塩、グルタミン酸ナトリウム、粉末醤油、畜肉、魚介類及び植物のエキス粉末、アミノ酸、有機酸及びその塩、核酸及びその塩が例示できる。
【００３７】
その他、炭酸水素ナトリウム等の膨脹剤、大豆粉、緑豆粉、小豆粉等の豆粉末、澱粉加水分解物（デキストリン）、パン粉、クラッカー粉末、ナッツ粉砕物、卵黄粉末、卵白粉末、全卵粉末等の卵粉末、大豆蛋白質、エンドウ豆蛋白質、乳蛋白質、全脂粉乳、脱脂粉乳、ホエーパウダー等の乳製品、卵殻粉末、貝殻粉末、香辛料抽出物、着色料、ビタミン、ミネラル、野菜、海藻、果実の砕片又は粉末等を適宜含むことができる。
【００３８】
次に、上記のノンフライ食品用衣材を用いた、本発明のノンフライ食品の製造方法について説明する。
【００３９】
上記の衣材は、粉末状のまま用いられる、いわゆるまぶしタイプの衣材として用いられ、例えば、鳥獣肉類、魚介類、野菜類等の具材に直接付着させた後、加熱調理することができる。また、衣材を付着させた具材を、そのまま又は1次加熱処理後に冷凍保存して食する際に加熱調理する、冷凍ノンフライ食品としてもよい。
【００４０】
この場合、上記のノンフライ食品用衣材を具材に付着させる工程と、前記付着後の具材をオーブン及び／又はスチームで熱処理する１次加熱工程と、この１次加熱工程後の１次製品を冷凍して保存する工程と、オーブン又は電子レンジで熱処理する２次加熱工程とを含む方法が好ましく用いられる。
【００４１】
１次加熱工程としては、オーブン及び／又はスチームで行なうことが好ましく、両者を併用してスチーム処理した後にオーブン処理を行なうことがより好ましい。このような処理は、公知のオーブン装置、スチーム装置を用いることができる。この場合、オーブンによる熱処理温度は１３０〜２５０℃が好ましく、また、スチームによる熱処理温度は６０〜１０５℃が好ましい。
【００４２】
なお、本発明においては、この冷凍保存の工程は必ずしも行なわなくてもよいが、１次加熱工程後の１次製品を冷凍する場合、−２０〜−３０℃にて急速凍結し、−１８〜−２５℃で冷凍保存することが好ましい。
【００４３】
２次加熱工程としては、オーブン又は電子レンジを用いることが好ましく、特に、熱処理時に熱風を循環可能なオーブンを用い、前記熱風の風速が３．０ｍ／秒以上であって、前記熱風の温度が１５０℃以上の条件で加熱することが好ましい。このようなオーブンとしては、コンベクションオーブンと呼ばれる公知のオーブン装置を用いることができる。これにより、衣の食感をよりクリスピーな状態に維持することができる。
【００４４】
このようにして得られる本発明のノンフライ食品は、衣材自身のクリスピーな食感を得ることができるとともに、具材からの水分の蒸発を防ぎ、具材のジューシーな食感を得ることができる。また、冷凍保存後に電子レンジ、オーブン等で再加熱しても、クリスピーな食感を長時間維持し、調理後に放置した場合のサクサク感の低下を防止できる。
【００４５】
なお、本発明の衣材は、通常のフライ用の衣材として用いることも可能ではあるが、本発明においては、オーブンによるロースティングや、電子レンジ、スチーム等の熱処理手段によって、油で揚げることなく加熱調理できる衣材として使用される。
【００４６】
【実施例】
以下、実施例及び比較例を挙げて、本発明を更に具体的に説明する。なお、特に断りのない限り、以下の実施例及び比較例における配合量はすべて質量部単位である。
【００４７】
試験例１
ヒラメの切り身４０ｇに、表１に示す配合の衣材をまぶした後、−２５℃にて急速凍結し、−１８℃にて１ヶ月間保存した。その後、オーブンを用いて１８５℃で７分間の熱処理を行い、実施例１〜３、比較例１、２のノンフライ食品を得た。
【００４８】
【表１】

【００４９】
実施例及び比較例のノンフライ食品について、（イ）オーブン熱処理５分後、（ロ）８０℃のウォーマーで３０分処理後、の２条件で、熟練した１０名のパネラーによる官能による食感の評価を行った。
【００５０】
評価は、表２に示すような５段階の点数評価とし、衣、具材のそれぞれについて行ない１０名の平均値として表した。その結果を表３にまとめて示す。
【００５１】
【表２】

【００５２】
【表３】

【００５３】
表３に示されるように、実施例１〜３は、比較例１、２に比べて衣、具材共に点数が高く、衣のクリスピー感、具材のジューシー感共に優れていることがわかる。これに対し、澱粉の粒度が本発明の規定範囲以下である比較例１、油脂を含有しない比較例２においては、オーブン熱処理５分後の点数が３．０と低く、更に８０℃のウォーマーで３０分処理後には２点以下となっていることから、経時的な食感の劣化も著しいことがわかる。
【００５４】
試験例２
じゃがいもの切片５０ｇを５％の塩水に浸し、表４に示す配合の衣材をまぶした後、表５に示す条件で、スチーム及び／又はオーブンによる１次加熱工程を行った後、−３０℃にて急速凍結し、−２０℃にて５０日間保存した。その後、表５に示す条件で、オーブン又は電子レンジ（５００Ｗ）による２次加熱工程を行ない、実施例４〜１１のノンフライ食品を得た。なお、実施例１０、１１は、１次加熱工程として、スチーム処理後にオーブン処理を併用したものである。
【００５５】
【表４】

【００５６】
【表５】

【００５７】
実施例のノンフライ食品について、２次加熱工程の５分後に、実施例１と同様の方法で食感の評価を行った。その結果を表６にまとめて示す。
【００５８】
【表６】

【００５９】
表６に示されるように、実施例４〜１１は、衣、具材、すべて平均３点以上で点数が高く、特に、１次加熱工程後に冷凍保存して２次加熱工程を行った実施例６〜１１においては、衣のクリスピー感、具材のジューシー感共に優れていることがわかる。また、１次加熱工程としてスチーム処理後にオーブン処理を併用した実施例１０、１１においては更に点数が高く、衣、具材の食感がより優れていることがわかる。
【００６０】
試験例３
鶏肉１００ｇに、表７に示す配合の衣材をまぶした後、−２５℃にて急速凍結し、−２０℃にて１ヶ月間保存した。その後、オーブンを用いて１８０℃で１５分間の熱処理を行ない、実施例１２、比較例３、４のノンフライ食品を得た。
【００６１】
【表７】

【００６２】
実施例及び比較例のノンフライ食品について、７０℃のウォーマーで２０分処理後に、実施例１と同様の方法で食感の評価を行った。その結果を表８にまとめて示す。
【００６３】
【表８】

【００６４】
表８に示されるように、実施例１２は、比較例１、２に比べて衣、具材共に点数が高く、衣のクリスピー感、具材のジューシー感共に優れていることがわかる。これに対し、澱粉のα化度が本発明の規定範囲未満である比較例３、規定範囲を超える比較例４においては、点数が２点台と低く、食感が劣ることがわかる。
【００６５】
試験例４
骨付き豚肉１１０ｇに、表９に示す配合の衣材をまぶした後、９５〜１００℃で５分間蒸煮し、その後、オーブンを用いて１８０℃で１２分間の１次加熱工程を行った後、−２５℃にて急速凍結し、−２０℃にて１ヶ月間保存した。その後、オーブンを用いて、２００℃で１２分間の２次加熱工程を行ない、実施例１３〜１６、比較例５のノンフライ食品を得た。
【００６６】
【表９】

【００６７】
実施例及び比較例のノンフライ食品について、イ）２次加熱工程後に１５分間室温放置、ロ）６０℃のウォーマーで４５分処理後、の２条件で、実施例１と同様の方法で食感の評価を行った。その結果を表１０にまとめて示す。
【００６８】
【表１０】

【００６９】
表１０に示されるように、実施例１３〜１６は、比較例５に比べて衣、具材共に点数が高く、衣のクリスピー感、具材のジューシー感共に優れていることがわかる。また、澱粉の含有量が本発明の好ましい範囲未満である実施例１４、１５、油脂の含有量が本発明の好ましい範囲を超える実施例１６においては、点数が３点台と実施例１３に比べてやや低いことがわかる。一方、油脂を全く含有しない比較例５においては点数が１点台であり、実施例１３〜１６にくらべて衣、具材共に食感が著しく劣ることがわかる。
【００７０】
試験例５
タコの切り身２５ｇに、表１１に示す配合の衣材をまぶした後、９９℃で３分間のスチーム処理により１次加熱工程を行った後、−３０℃にて急速凍結し、−２０℃にて１ヶ月間保存した。その後、オーブンを用いて、２２０℃で５分間の２次加熱工程を行ない、実施例１７〜１９のノンフライ食品を得た。
【００７１】
【表１１】

【００７２】
実施例１７〜１９のノンフライ食品について、常温３０分間放置後に、実施例１と同様の方法で食感の評価を行った。その結果を表１２にまとめて示す。
【００７３】
【表１２】

【００７４】
表１２に示されるように、実施例１７〜１９は衣、具材共に点数が高く、衣のクリスピー感、具材のジューシー感共に優れていることがわかる。特に、衣の食感は、アセチル化澱粉の配合比率が高まるにつれて点数も高くなり、より優れていることがわかる。
【００７５】
【発明の効果】
以上説明したように、本発明のノンフライ食品用衣材によれば、１２０メッシュより粗い粒度の澱粉を用いたので、衣材自身のクリスピーな食感を得ることができる。更に、この粒度の澱粉のα化度を４０〜９５％とし、油脂を添加することによって具材のジューシーな食感を得ることができ、冷凍保存後に電子レンジ、オーブン等で再加熱しても、クリスピーな食感を長時間維持し、調理後に放置した場合のカリカリ感の低下を防止できる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a non-fry food clothing suitable for cooking in an oven or a microwave oven, and more particularly, to a non-fry food clothing having the same appearance and texture as fried food, and using the same. The present invention relates to a method for producing non-fried food.
[0002]
[Prior art]
2. Description of the Related Art Conventionally, fried foods using meat, fish, vegetables and the like as ingredients are sprinkled with flour or special mixed flour, and then fried in oil and cooked. However, frying with oil has problems such as oil splashes, danger of ignition, and disposal of oil, and lacks the simplicity that a small amount can be easily prepared at any time.
[0003]
In order to solve the above-mentioned problems, non-fried foods having the same appearance and texture as fried foods only by heating and cooking in an oven or a microwave oven are known.
[0004]
For example, Japanese Unexamined Patent Publication (Kokai) No. 63-233751 discloses a clothing material for non-fried food containing a non-hydrated granular substance, a high protein powder, starch and / or starches, and a coloring agent. Fried mixed flour is disclosed.
[0005]
Japanese Patent Application Laid-Open No. 8-203 discloses that a water-soluble component is mixed in an amount of 40 to 200 parts by weight with respect to 100 parts by weight of starch or shell powder, and the starch or shell powder and the water-soluble component are mixed in a total of 100 parts by weight. On the other hand, a fried food batter obtained by adding 15 to 70 parts by weight of edible oil and fat is disclosed.
[0006]
Furthermore, Japanese Patent Application Laid-Open No. 9-28339 discloses a fried powder mix for heat treatment without using fats and oils as a heating medium, and 8 to 30% by weight of powdered soy sauce with respect to the total amount of the mix. Fried flour mixes comprising 10-50% by weight of casein and 15-50% by weight of pregelatinized flour or pregelatinized starch are disclosed.
[0007]
On the other hand, as a fry dressing material to be fried in oil, for example, JP-A-62-222843 discloses one or two kinds selected from rice flour, corn flour, bone powder, eggshell powder, and edible calcium powder. A fry base powder containing 20 to 99% by weight of the above, 0.01 to 2% by weight of gums, and 0.1 to 20% by weight of pregelatinized starch is disclosed.
[0008]
Also, Japanese Patent Application Laid-Open No. Hei 4-131048 discloses a batter mix for open fry, in which an oil / fat powder having a double emulsified structure of O / W / O is blended.
[0009]
Further, Japanese Patent No. 3072093 discloses a fried powder mainly composed of potato starch, since 95% by weight or more of the potato starch has a particle size of 20 μm or more.
[0010]
[Patent Document 1]
JP-A-63-233751 [Patent Document 2]
Japanese Patent Application Laid-Open No. 8-203 [Patent Document 3]
Japanese Patent Application Laid-Open No. 9-28339 [Patent Document 4]
JP-A-62-228243 [Patent Document 5]
JP-A-4-131048 [Patent Document 6]
Japanese Patent No. 3072093
[Problems to be solved by the invention]
However, among the above-mentioned prior arts, in the clothing materials described in JP-A-63-233751, JP-A-8-203, and JP-A-9-28339, oil is not used. In addition, although a fry-like texture can be obtained to some extent, there is a problem that the crispy and crispy texture is insufficient and this texture is greatly reduced over time. Moreover, the juicy feeling of the ingredients was inadequate.
[0012]
On the other hand, JP-A-62-228243, JP-A-4-131048 and JP-A-3072093 disclose the use of fats and oils having a specific structure as a batter, the addition of a pregelatinized starch, the specific particle size. The use of starch is disclosed, but all of these are formulations relating to frying clothes for frying in oil, and are applicable to non-fry foods that can be cooked in an oven or a microwave oven without using frying oil. Is not disclosed at all.
[0013]
Therefore, an object of the present invention is to use crispy crispy crispy texture after heating and cooking in an oven, a microwave oven, or the like without using frying oil, and there is a juicy feeling of ingredients in the contents. It is another object of the present invention to provide a non-fried food clothing material in which the texture does not decrease over time, and a method for producing a non-fried food using the same.
[0014]
[Means for Solving the Problems]
In order to achieve the above object, the non-fried food garment according to the present invention is characterized in that it has a degree of pregelatinization of 40 to 95% and contains starch having a particle size coarser than 120 mesh and fats and oils.
[0015]
In the non-fried food clothing material of the present invention, the content of the starch is preferably 30 to 90% by mass based on the entire clothing material. Moreover, it is preferable that the content of the fat or oil is 10 to 50% by mass based on the entire clothing material. Further, it is preferable that the starch has been subjected to any one of acetylation, etherification and hydropropylation. Furthermore, it is preferable that the starch is finer than 8 mesh, and that the particle size is coarser than 100 mesh is 25% by mass or more. Furthermore, it is preferable that the content of the adhesive substance is 0.1 to 5.0% by mass with respect to the clothing material, including the starch, the oil and fat, and the adhesive substance. Furthermore, it is preferable that the adhesive substance is at least one selected from agar, collagen, pectin, guar gum, and gellan gum. Furthermore, it is preferable that the starch is at least one selected from corn starch, waxy corn starch, and tapioca starch.
[0016]
According to the non-fried food clothing of the present invention, since the starch having a particle size coarser than 120 mesh is used, the crispy texture of the clothing itself can be obtained. Further, the degree of pregelatinization of the starch having this particle size is set to 40 to 95%, and by adding fats and oils, evaporation of water from the ingredients can be prevented, and a juicy texture of the ingredients can be obtained. Even if re-heated in a microwave oven, an oven, or the like, crispy texture can be maintained for a long time, and a decrease in crispy feeling when left after cooking can be prevented. Further, when the above-mentioned adhesive substance is blended, it is possible to facilitate the adhesion of the clothing material to the ingredients, and to improve the production efficiency of the non-fried food.
[0017]
On the other hand, the method for producing a non-fry food of the present invention includes a step of attaching the above-mentioned non-fry food clothing to an ingredient, a primary heating step of heat-treating the attached ingredient with an oven and / or steam, and And a secondary heating step of performing a heat treatment in an oven or a microwave oven.
[0018]
In the production method of the present invention, it is preferable that the secondary heating step is performed after the primary product after the primary heating step is frozen and stored. Further, it is preferable that a heat treatment temperature by an oven in the first heating step is 130 to 250 ° C. Further, it is preferable that the heat treatment temperature by steam in the first heating step is 60 to 105 ° C. Further, it is preferable that the secondary heating step is performed using a hot-air circulation oven while blowing hot air having a wind speed of 3.0 m / sec or more and a temperature of 150 ° C. or more.
[0019]
According to the method for producing a non-fried food clothing material of the present invention, the preliminary heating in the oven and / or steam is performed in advance, so that the secondary heating step can be shortened, and the heating in the oven or the microwave can be performed in a short time. Therefore, the cooking time immediately before eating can be shortened.
[0020]
When the frozen storage is performed between the primary heating step and the secondary heating step, the primary heated product can be stored for a long time, and the secondary heating can be performed immediately before eating only a necessary amount. Also in that case, the crispy feeling of the clothing material after the secondary heating and the juicy feeling of the ingredients are not impaired. Furthermore, in the case of performing secondary heating under the above conditions using a hot-air circulation type oven in the secondary heating step, the crispy feeling of the clothing material and the juicy feeling of the ingredients can be further improved.
[0021]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in more detail. The non-fried food garment of the present invention is characterized in that it has a degree of pregelatinization of 40 to 95% and contains starch having a particle size coarser than 120 mesh and fats and oils.
[0022]
The type of starch is not particularly limited, and includes starches such as corn starch, waxy corn starch, rice starch, wheat starch, potato starch, tapioca starch, sago starch and the like, and those obtained by subjecting modified starches to gelatinization. The method for the pre-gelatinization treatment is not particularly limited, and a known method such as an extruder, a drum dryer, a paddle treatment, and a flash drying can be employed. The degree of α-formation is measured by the β-amylase pullulanase method.
[0023]
Among the above-mentioned starches, at least one selected from cornstarch, waxy cornstarch, and tapioca starch is preferable, and tapioca starch is more preferable, from the viewpoint of excellent crispy feeling of the clothing material.
[0024]
As the particle size of the starch, a particle size coarser than 120 mesh is used, and it is more preferable that the starch is finer than 8 mesh, and the particle size coarser than 100 mesh is 25% by mass or more. If the particle size of the starch is smaller than 120 mesh, the crispy feeling of the clothing material is insufficient, and the texture is undesirably reduced. In addition, since the clothes become thin, the evaporation of moisture from the ingredients increases, and the juicy feeling of the ingredients decreases, which is not preferable.
[0025]
The degree of pregelatinization of the starch is 40 to 95%, preferably 45 to 90%, more preferably 55 to 90%. If the degree of α-formation is less than 10%, it is not preferable because reversion is large and crispy texture cannot be maintained for a long time, and the crispy feeling when left after cooking tends to be greasy. On the other hand, if it exceeds 95%, the clothing material becomes hard, and the efficiency of attachment to the ingredients decreases, which is not preferable.
[0026]
The starch content is preferably from 30 to 90% by mass, more preferably from 30 to 65% by mass, based on the entire clothing. If the content is less than 30% by mass, the evaporation of moisture from the ingredients cannot be suppressed, and the juicy feeling of the ingredients will be poor. If the content exceeds 90% by mass, the clothing material will be hard and crispy. Is lost, resulting in a rough texture.
[0027]
The fats and oils are not particularly limited as long as they are edible fats and oils, and solid fats and oils, liquid fats and oils, shortening and the like can be used.
[0028]
Specifically, for example, vegetable oils and fats such as solid oils and fats such as het, lard, butter, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, olive oil, safflower oil, sunflower oil, peanut oil, grape seed oil, etc. Solid fats and oils obtained by hydrogenating liquid fats and oils such as fish and whale oil, or liquid fats and oils containing an ester obtained by subjecting a fat and fat etc. to transesterification reaction or a mixture of fatty acid and glycerin with lipase, Etc., but from the viewpoint of workability, solid fats and oils are preferred, and powdered fats and oils are particularly preferred.
[0029]
The content of fats and oils is preferably 10 to 50% by mass, and more preferably 15 to 35% by mass, based on the entire clothing. If the content is less than 10% by mass, a sufficient crispy feeling cannot be obtained, and the wear of the clothes will be too fast, which is not preferable. If it exceeds 50% by mass, the clothes will be rather weak, lack of crispy feeling, and oily food. It is not preferable because it gives a feeling.
[0030]
In the present invention, it is preferable to contain a sticky substance in addition to the above-mentioned starch and fat. Thereby, the attachment of the clothing material to the ingredients can be facilitated, and the production efficiency of the non-fried food can be improved.
[0031]
Such an adhesive substance is preferably at least one selected from agar, collagen, pectin, guar gum, and gellan gum. The tacky substance may be added in powder form, or may be dissolved and added during the starch production process. Similarly, it may be added during the production process of fats and oils and powdered fats and oils. Further, the content of the adhesive substance with respect to the clothing material is preferably 0.1 to 5.0% by mass.
[0032]
In addition, the non-fried food clothing of the present invention may contain components used in general clothing such as emulsifiers, flours, sugars, seasonings, spices and the like as other components other than the above. Good.
[0033]
For example, emulsifiers that can be added to foods include polyglycerin fatty acid esters, glycerin fatty acid esters including organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean phospholipids, egg yolk phospholipids and these phosphorus A so-called enzyme-treated lecithin obtained by treating a lipid with an enzyme can be exemplified.
[0034]
Examples of the shell flour include flour, rice flour, corn flour, rye flour, oat flour, buckwheat flour, and powders of millet, millet, leeches and the like.
[0035]
Examples of the saccharides include monosaccharides such as glucose, fructose and xylose, disaccharides such as trehalose, sucrose (sugar), maltose, lactose and palatinose, saccharides such as oligosaccharides and invert sugars, and sugar alcohols.
[0036]
Examples of seasonings include salt, sodium glutamate, powdered soy sauce, meat, fish and shellfish and plant extract powders, amino acids, organic acids and salts thereof, nucleic acids and salts thereof.
[0037]
In addition, swelling agents such as sodium bicarbonate, soy flour, mung bean flour, bean flour such as red bean flour, starch hydrolyzate (dextrin), bread crumbs, cracker powder, ground nuts, egg yolk powder, egg white powder, whole egg powder, etc. Egg powder, soy protein, pea protein, milk protein, dairy products such as whole milk powder, skim milk powder, whey powder, eggshell powder, shell powder, spice extract, coloring agent, vitamins, minerals, vegetables, seaweed, fruit And crushed pieces or powder of the same can be appropriately contained.
[0038]
Next, a method for producing the non-fried food of the present invention using the above-mentioned non-fried food clothing will be described.
[0039]
The above-mentioned clothing material is used as a so-called glare-type clothing material that is used as it is in a powder form. For example, after being directly attached to ingredients such as poultry meat, seafood, and vegetables, it can be heated and cooked. . Alternatively, a frozen non-fried food, in which the ingredient with the clothing attached thereto is cooked as it is or after being frozen and preserved after the primary heat treatment and cooked, may be used.
[0040]
In this case, a step of attaching the non-fry food clothing to the ingredients, a primary heating step of heat-treating the attached ingredients in an oven and / or steam, and a primary product after the primary heating step Is preferably used, which comprises a step of freezing and preserving and a secondary heating step of heat-treating in an oven or a microwave oven.
[0041]
The primary heating step is preferably performed in an oven and / or steam, and more preferably performed in an oven after steam processing using both. For such a treatment, a known oven device and steam device can be used. In this case, the heat treatment temperature by the oven is preferably 130 to 250 ° C, and the heat treatment temperature by steam is preferably 60 to 105 ° C.
[0042]
In the present invention, the step of freezing and preservation is not necessarily performed, but when the primary product after the primary heating step is frozen, it is rapidly frozen at −20 to −30 ° C., and −18 to It is preferable to store frozen at -25 ° C.
[0043]
As the secondary heating step, it is preferable to use an oven or a microwave oven. In particular, an oven capable of circulating hot air during heat treatment is used, and the speed of the hot air is 3.0 m / sec or more, and the temperature of the hot air is It is preferable to heat at a temperature of 150 ° C. or higher. As such an oven, a known oven device called a convection oven can be used. Thereby, the texture of the clothes can be maintained in a more crispy state.
[0044]
The non-fried food of the present invention thus obtained can obtain the crispy texture of the clothing material itself, prevent evaporation of water from the ingredients, and obtain the juicy texture of the ingredients. . In addition, even when re-heated in a microwave oven, an oven, or the like after frozen storage, crispy texture can be maintained for a long time, and a decrease in crispy feeling when left after cooking can be prevented.
[0045]
In addition, the clothing of the present invention can be used as ordinary frying clothing, but in the present invention, roasting with an oven, microwave oven, and heat-treating means such as steam are used to fry oil. Used as a clothing material that can be cooked without heating.
[0046]
【Example】
Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples. Unless otherwise specified, the amounts in the following Examples and Comparative Examples are all in parts by mass.
[0047]
Test example 1
40 g of flatfish fillets were covered with a garment having the composition shown in Table 1, then rapidly frozen at -25 ° C, and stored at -18 ° C for one month. Thereafter, heat treatment was performed at 185 ° C. for 7 minutes using an oven to obtain non-fried foods of Examples 1 to 3 and Comparative Examples 1 and 2.
[0048]
[Table 1]

[0049]
Evaluation of texture by non-fry foods of Examples and Comparative Examples by sensory feeling by 10 skilled panelists under the following two conditions: (a) 5 minutes after oven heat treatment, and (b) 30 minutes after treatment with a warmer at 80 ° C. Was done.
[0050]
The evaluation was a five-point score evaluation as shown in Table 2, and was performed for each of the clothing and the ingredients, and was expressed as an average value of 10 persons. Table 3 summarizes the results.
[0051]
[Table 2]

[0052]
[Table 3]

[0053]
As shown in Table 3, Examples 1 to 3 have higher scores for clothes and ingredients than Comparative Examples 1 and 2, indicating that the crispy feeling of the clothes and the juicy feeling of the ingredients are excellent. On the other hand, in Comparative Example 1 in which the starch particle size is not more than the specified range of the present invention and Comparative Example 2 which does not contain fats and oils, the score after 5 minutes of oven heat treatment was as low as 3.0, and the warmer at 80 ° C. Since the score is 2 or less after the treatment for 30 minutes, it can be seen that the deterioration of the texture over time is remarkable.
[0054]
Test example 2
After immersing 50 g of potato slices in 5% salt water and dusting with a garment having the composition shown in Table 4, a primary heating step using steam and / or an oven was performed under the conditions shown in Table 5, and then -30 ° C. , And stored at -20 ° C for 50 days. Thereafter, a secondary heating step using an oven or a microwave oven (500 W) was performed under the conditions shown in Table 5 to obtain non-fried foods of Examples 4 to 11. In Examples 10 and 11, an oven treatment was also used after the steam treatment as the primary heating step.
[0055]
[Table 4]

[0056]
[Table 5]

[0057]
The texture of the non-fried food of the example was evaluated in the same manner as in example 1 5 minutes after the secondary heating step. Table 6 summarizes the results.
[0058]
[Table 6]

[0059]
As shown in Table 6, in Examples 4 to 11, clothes, ingredients, and the scores were high in all three points or more on average, and in particular, Examples in which the secondary heating step was performed by preserving frozen after the primary heating step. 6 to 11, it can be seen that both the crispy feeling of the clothes and the juicy feeling of the ingredients are excellent. Further, in Examples 10 and 11 in which oven treatment was used in combination with steam treatment as the primary heating step, the scores were even higher, and it can be seen that the texture of clothes and ingredients was more excellent.
[0060]
Test example 3
After 100 g of chicken was covered with clothing having the composition shown in Table 7, the chicken was rapidly frozen at −25 ° C. and stored at −20 ° C. for one month. Thereafter, heat treatment was performed at 180 ° C. for 15 minutes using an oven to obtain non-fried foods of Example 12, Comparative Examples 3 and 4.
[0061]
[Table 7]

[0062]
The texture of the non-fried foods of Examples and Comparative Examples was evaluated in the same manner as in Example 1 after treatment with a warmer at 70 ° C. for 20 minutes. Table 8 summarizes the results.
[0063]
[Table 8]

[0064]
As shown in Table 8, it can be seen that Example 12 has a higher score for both clothes and ingredients than Comparative Examples 1 and 2, and is excellent in both the crispy feeling of the clothes and the juicy feeling of the ingredients. On the other hand, in Comparative Example 3 in which the degree of pregelatinization of the starch was less than the specified range of the present invention and Comparative Example 4 in which the starch was out of the specified range, the score was as low as two points, indicating that the texture was poor.
[0065]
Test example 4
110 g of pork with bone was covered with a batter of the composition shown in Table 9, steamed at 95 to 100 ° C. for 5 minutes, and then subjected to a primary heating step at 180 ° C. for 12 minutes using an oven. The mixture was rapidly frozen at −25 ° C. and stored at −20 ° C. for one month. Thereafter, a secondary heating step was performed at 200 ° C. for 12 minutes using an oven to obtain non-fried foods of Examples 13 to 16 and Comparative Example 5.
[0066]
[Table 9]

[0067]
With respect to the non-fried foods of the examples and comparative examples, under the two conditions of a) standing at room temperature for 15 minutes after the secondary heating step and b) treating with a warmer at 60 ° C. for 45 minutes, the texture was evaluated in the same manner as in Example 1. An evaluation was performed. The results are summarized in Table 10.
[0068]
[Table 10]

[0069]
As shown in Table 10, it can be seen that Examples 13 to 16 have higher scores for both clothes and ingredients than Comparative Example 5, and are excellent in both the crispy feeling of the clothes and the juicy feeling of the ingredients. Further, in Examples 14 and 15 in which the content of starch is less than the preferred range of the present invention, and in Example 16 in which the content of fats and oils exceeds the preferred range of the present invention, the scores were on the order of 3 points, as compared with Example 13. It turns out that it is slightly lower. On the other hand, in Comparative Example 5 containing no fats and oils, the score was on the order of 1 point, and it can be seen that the texture of both clothing and ingredients was significantly inferior to Examples 13 to 16.
[0070]
Test example 5
25 g of the octopus fillet was covered with a garment having the composition shown in Table 11, then subjected to a primary heating step by steaming at 99 ° C. for 3 minutes, and then rapidly frozen at −30 ° C., and then cooled to −20 ° C. For one month. Then, the secondary heating process was performed at 220 ° C. for 5 minutes using an oven to obtain non-fried foods of Examples 17 to 19.
[0071]
[Table 11]

[0072]
With respect to the non-fried foods of Examples 17 to 19, the texture was evaluated in the same manner as in Example 1 after standing at room temperature for 30 minutes. The results are summarized in Table 12.
[0073]
[Table 12]

[0074]
As shown in Table 12, it can be seen that Examples 17 to 19 have high scores for both clothes and ingredients, and are excellent in both the crispy feeling of the clothes and the juicy feeling of the ingredients. In particular, it can be seen that the texture of the clothes is more excellent as the blending ratio of the acetylated starch increases, and the score also increases.
[0075]
【The invention's effect】
As described above, according to the non-fried food clothing material of the present invention, the crispy texture of the clothing material itself can be obtained because starch having a particle size coarser than 120 mesh is used. Furthermore, the starch having this particle size has a degree of pregelatinization of 40 to 95%, and a juicy texture of the ingredients can be obtained by adding fats and oils. In addition, a crispy texture can be maintained for a long time, and a decrease in crispy feeling when left after cooking can be prevented.

Claims

A non-fried food clothing material having a degree of pregelatinization of 40 to 95% and containing starch having a particle size coarser than 120 mesh and fats and oils.

The non-fried food clothing according to claim 1, wherein the content of the starch is 30 to 90% by mass based on the entire clothing.

The non-fried food clothing material according to claim 1 or 2, wherein the content of the fat or oil is 10 to 50% by mass based on the entire clothing material.

The non-fried food clothing material according to any one of claims 1 to 3, wherein the starch has been subjected to any one of acetylation, etherification, and hydropropylation.

The non-fried food clothing material according to any one of claims 1 to 4, wherein the starch is finer than 8 mesh and 25% by mass or more has a particle size coarser than 100 mesh.

The said starch, the said fats and oils, and an adhesive substance, The content of the said adhesive substance with respect to the said clothing is 0.1-5.0 mass%, The Claims any one of Claims 1-5. Clothing for non-fried food.

The non-fried food clothing material according to claim 6, wherein the adhesive substance is at least one selected from agar, collagen, pectin, guar gum, and gellan gum.

The non-fried food clothing material according to any one of claims 1 to 7, wherein the starch is at least one selected from corn starch, waxy corn starch, and tapioca starch.

A step of attaching the non-fried food garment according to any one of claims 1 to 8 to an ingredient, and a primary heating step of heat-treating the attached ingredient in an oven and / or steam. And a secondary heating step of heat-treating in an oven or a microwave oven.

The method according to claim 9, wherein the second heating step is performed after the first product after the first heating step is frozen and stored.

The method for producing a non-fried food according to claim 9 or 10, wherein a heat treatment temperature in an oven in the primary heating step is 130 to 250 ° C.

The method for producing a non-fried food according to claim 9 or 10, wherein a heat treatment temperature by steam in the primary heating step is 60 to 105 ° C.

The non-fry food according to any one of claims 9 to 12, wherein the secondary heating step is performed using a hot-air circulation oven while blowing hot air having a wind speed of 3.0m / sec or more and a temperature of 150 ° C or more. Manufacturing method.