JP2008011856A - Method for producing non-fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a non-fried food keeping the taste/palatability of fried food comprising crispness of the coat and juicy filling of a filling coated with the coat and resistant to peeling off of the coat even by applying a thin coat, and to provide a method for producing a non-fried food having thick coat in high production yield. <P>SOLUTION: The method for producing a non-fried food contains a step to apply a coating liquid and/or a powdery coating material to a filling, a step to boil the filling coated with the coating liquid and/or powdery coating material and a step to roast the boiled filling. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing a non-fried food-like food. More specifically, the present invention relates to a step of attaching a dressing liquid and / or a powdered dressing material to the material, a step of stroking a material to which the dressing liquid and / or a powdered dressing material is attached, and a boiled material. It is related with the manufacturing method of a non-fried fried food-like food including the process of baking.

  So-called deep-fried foods such as fried chicken, fritters and fries are foods with excellent palatability that can enjoy the crisp texture of clothing and the juicy feeling of ingredients wrapped in clothing. However, since the deep-fried food is soaked with a large amount of oil by frying, the consumption of fried food tends to be avoided as a typical example of high-calorie food in recent health-consciousness.

On the other hand, the demand for fried food is still high due to its excellent palatability. For this reason, so-called non-fried food-like foods have been developed to replace fried foods that have the same taste and texture as fried foods without being fried in oil. For example, ingredients that are coated with a mixture containing pregelatinized starch A method in which a material is steamed and fired (Patent Document 1), and a material coated with a pregelatinized starch and oil and fat is heat-treated in an oven and / or steam, and further heat-treated in an oven or a microwave oven (Patent) Reference 2) etc. have been reported.
However, the non-fried fried food-like food obtained by the methods described in Patent Documents 1 and 2 has a low ratio of clothes to ingredients (hereinafter sometimes referred to as “clothing ratio”), and the ingredients also lack juicy feeling. And it gives a crunchy texture.

In addition, it is possible to prepare tempura using only heat-coagulable protein, edible fat and cellulose, non-fried food-like food (Patent Document 3) that can be eaten only by heating in a microwave oven, and baking (oven heating) treatment. A baking tempura that can be made includes a composition (Patent Document 4), and a batter mix for oven frying (Patent Document 5) containing an oil having a double emulsion structure of O / W / O.
However, the food described in Patent Document 3 is limited to fried foods such as croquettes, tonkatsu, fries, etc. with a granular material applied on the surface, and there is a problem that the amount of fats and oils used is large. In the thing of patent document 4 and 5, since the water | moisture content of an ingredient tends to be lost excessively during heating, the ingredient tends to be inferior to the mouthfeel, such as a stickiness, and the clothes have a rough touch and the mouth melts. The taste and texture required for fried foods, such as the crunchy texture of the clothing and the juicy feeling of the ingredients, such as a bad texture (powder-like texture), have not been fully achieved.

As for fried foods, fried foods having a relatively low clothing rate and a light texture are preferred, while fried foods having a relatively high clothing rate tend to be preferred because of their good product yield. However, non-fried food-like foods with a low dressing rate (thin clothing) tend to peel off and tend to have a powdery texture. In addition, non-fried fried foods that have a high dressing rate (thick clothes) are prone to problems such as clothes that are sticky, hard and crisp, or have a powdery texture, The clothing has uneven color and tends to be inferior in appearance.
Until now, both the succulent feel of the ingredients and the crispness of the clothing have been achieved, and the appearance of the clothing has been excellent, and the product yield has been improved with non-fried foods that are difficult to peel off despite being relatively thin. There is no known method by which a good non-fried food-like food can be produced.
Japanese Patent Laid-Open No. 2003-274872 JP 2004-208531 A JP 2003-102402 A JP 58-67155 A Japanese Patent Laid-Open No. 4-131048

  The present invention maintains the taste and texture of fried foods that are excellent in the crispness of clothes and the juiciness of ingredients wrapped in clothes, and is a product yield in non-fried fried foods that are hard to peel off even in thin clothes, An object of the present invention is to provide a method capable of producing a good non-fried food-like food.

The inventors of the present invention provide a method for producing a non-fried deep-fried food-like food excellent in health, while maintaining the unique taste and texture of the deep-fried food that is excellent in the crispness of the clothing and the juicy feeling of the ingredients wrapped in the clothing. As a result of various investigations, surprisingly, it is possible to maintain the preferable taste and texture of fried foods by performing a process of “boiling” before baking the ingredients with the clothes attached. I found it. Furthermore, it discovered that the non-fried deep-fried foodstuff of this invention can be manufactured only with either one of a dressing liquid and a granular granular material.
That is, the present invention provides a method for producing a non-fried food-like food, characterized in that, in the method for producing a non-fried food-like food, the ingredient to which the coating liquid and / or the powdered granular material is attached is boiled in hot water. Regarding the method.
The method of the present invention will be described in detail as follows.
(1) including a step of adhering the dressing liquid and / or powdered dressing material to the ingredients, a step of boiling the ingredients to which the dressing liquid and / or powdered dressing materials are adhered, and a step of firing the boiled ingredients , A method for producing non-fried foods.
(2) In the powdery clothing used when the dressing liquid and the powdered clothing are adhered to the ingredients, the high amylose starch and / or the cross-linked starch is 30 to 70% by weight, based on the total weight of the powdered clothing. The manufacturing method as described in said (1) using the powdery granular material containing 15-30 mass% of fats and oils and 10-25 mass% of soybean protein.
(3) In the powdery clothing used when the coating liquid and the powdered clothing are adhered to the ingredients, the powdered clothing containing 10 to 60% by mass of the heat-treated flour with respect to the total weight of the powdered clothing. The production method according to (1) or (2), wherein
(4) The non-fried fried food-like food according to (1), including a step of adhering only the clothing liquid to the ingredients, a step of boiling the ingredients to which only the clothing liquid is adhered, and a step of baking the boiled ingredients. Manufacturing method.
(5) In the coating liquid used when only the coating liquid is attached to the ingredients, the composition contains 2 to 25% by mass of thermocoagulable protein with respect to the total dry matter mass of the coating liquid composition, and the viscosity is 25, The manufacturing method as described in said (1) or (4) using the dressing liquid adjusted so that it may become 000-120,000 mPa * s.
(6) The method according to (1), including a step of attaching only the powdery clothing material to the ingredient, a step of boiling the ingredient to which only the powdery clothing material is adhered, and a step of baking the boiled ingredient. A method for producing non-fried foods.
(7) In the powdered clothing used when only the powdered clothing is adhered to the ingredients, the powdered clothing containing 10-60% by mass of the heat-treated wheat flour is used with respect to the total weight of the powdered clothing. The manufacturing method according to (1) or (6).

According to the production method of the present invention, the clothes have a powdery texture, a crispy texture (sakumi), and the ingredients have a favorable texture of fried foods with a low loss of moisture and a rich juicy feeling. Provided is a non-fried food-like food that is retained and has no color unevenness and exhibits a good appearance as if fried.
In addition, when the powdered dressing material and / or dressing liquid of the present invention is used, not only a crisp clothing is obtained, but also the powdered dressing material and / or dressing liquid of the present invention has good adhesion to ingredients. Thus, the non-fried deep-fried food-like food produced by the production method of the present invention has a moist feeling because it is difficult for the clothes to peel off in both thin and thick clothes. Therefore, according to the production method of the present invention, it is possible to provide not only a fried food-like food with a relatively low coat ratio and a light texture, but also a non-fried fried food-like food with a high clothes ratio and a good product yield. .

  The non-fried food-like food of the present invention generally includes food that is cooked by means other than fried in oil and has an appearance, taste, and texture that is almost the same as that of fried food, or very close to that of fried food. Preferred “non-fried food-like foods” include foods having a relatively smooth surface with little surface irregularities, such as fried chicken, fried tatsuta, fritters, nuggets, and fried chicken. The ingredients used for the non-fried food-like food of the present invention are not particularly limited as long as they are used as ingredients for ordinary fried foods.

  In addition, the “powder and granular clothing material” in the present invention means a clothing material in a form in which powder or a granular component having relatively fine particles is blended. Bread crumbs, crushed crackers or cereals may be blended, but the amount is 5 to 50% by mass, preferably 10 to 30% by mass, based on the total amount of the clothing material.

  The present invention includes a step of adhering the dressing liquid and / or powdered dressing material to the material, a step of boiling the material to which the dressing liquid and / or powdered dressing material is adhered, and a step of firing the boiled material It is a manufacturing method of the non-fried food-like foodstuff containing.

  As the process of attaching the dressing liquid and / or the powdered dressing material to the ingredients, the process of attaching the dressing liquid and the powdered dressing material to the ingredients, the process of attaching only the dressing liquid to the ingredients, the powdery form to the ingredients It is not particularly limited as long as it is a method in which any one of the steps of attaching only the clothing material is performed and the clothing liquid and / or the powdered and granular clothing material is adhered substantially uniformly, and can be performed according to a conventional method.

  In the step of attaching the dressing liquid and the powdered dressing material to the ingredients according to one aspect of the present invention, the dressing liquid is deposited after the dressing liquid is deposited on the ingredients for the purpose of increasing the clothing ratio. Is preferred. If it is desired to increase the dressing ratio and improve the product yield, it is also possible to attach the dressing liquid to the ingredients, then attach the powdered clothing material, and repeat these operations again. it can. Moreover, when repeating the process of making a dressing liquid and a granular clothing material adhere to ingredients, a different kind of granular clothing material can also be used as a granular clothing material to be used.

  In the powdered and granular clothing used when the coating liquid and powdered and granular clothing are adhered to the ingredients, the high amylose starch and / or crosslinked starch is 30 to 70% by mass, and the fats and oils 15 to 15% with respect to the total mass of the granular clothing. It is preferable to use a granular dressing material containing 30% by mass and 10-25% by mass of soy protein. By using such a powdery granular material, a non-fried fried food-like food that is crisp, has good crispness, has a good mouthfeel, and has a sufficiently juicy ingredient can be obtained.

  The high amylose starch used in this embodiment of the present invention is a starch having a high amylose content of 60 to 70% and a very high gelatinization (alpha) temperature. Specifically, for example, high amylose corn starch and its wet heat Processed products are preferred. Examples of the cross-linked starch include cross-linked starches such as wheat starch, potato starch and tapioca starch. Cross-linked starch is commercially available, and these commercially available products can be used as appropriate. The blending amount of high amylose starch and / or cross-linked starch is 30% to 70% by weight based on the total weight of the powdered clothing material from the standpoint of enhancing the crispness of the clothes and suppressing the texture with stickiness and cracks. It is preferable that

  Moreover, as fats and oils used in this embodiment of the present invention, any of liquid fats and oils, solid fats and oils and powdered fats and oils can be used, but powdered fats and oils are preferable. Commercially available products can be used as powder oils and fats as appropriate. In addition, various animal and vegetable oils can be used as the liquid fats and solid fats. In this case, an oil such as dextrin is added to and mixed with those once liquefied according to a conventional method to obtain powdered fats and oils. It is preferable to use it. The blending amount of the fat is preferably 15% by mass to 30% by mass from the viewpoint of improving the crispness of the clothes and imparting sakumi.

  As the soy protein, either a protein prepared from defatted soybean or a protein prepared from full fat soy can be used. Soy protein processed into granules with small particles is preferred. These powdered or granular soybean proteins are widely commercially available, and in the present invention, these commercially available products can be used as appropriate. The blending amount of the soy protein is preferably 10% by mass to 25% by mass from the viewpoint of suppressing a sticky texture and a heavy and hard texture and making a crisp texture.

  On the other hand, when a non-fried fried food-like food with a soft texture is desired, as another aspect of the present invention, as a powdered dressing material in the step of attaching the dressing liquid and the powdered dressing material to the ingredients, It is preferable to use a granular clothing material containing 10 to 60% by mass of heat-treated wheat flour with respect to the total mass of the clothing material. By using the heat-treated wheat flour in the powdered granular clothing material, the obtained non-fried food-like food product not only has a soft texture but also has a crisp and excellent meltability.

The heat-treated wheat flour used in the method of the present invention is not particularly limited as long as the wheat flour is heat-treated. For example, the heat-treated wheat flour that has been mildly heat-treated, indirect heat treatment while stirring the flour in a sealed container Indirect heat-treated flour obtained by heating, roasted flour obtained by roasting wheat flour, and the like.
As a preferable example of the heat-treated wheat flour that has been mildly heat-moisture treated, for example, it is prepared by the method described in JP-A-2001-120162, starch is not substantially pregelatinized, and gluten vitality is What is 70-95% is mentioned.
The roast flour is not particularly limited as long as it can be obtained by a conventional method, and commercially available roast flour can be appropriately used. Examples of commercially available products include “Roasted Flower RD” (manufactured by Nisshin Flour Milling Co., Ltd.).

Moreover, as a preferable example of indirect heat processing wheat flour, what was heat-processed with the heating apparatus of Unexamined-Japanese-Patent No. 2004-9022, etc. are mentioned, for example. The indirect heating treatment of these flours is preferably performed while stirring the flours in a closed container having a stirring device composed of a rotating shaft having heating means.
The indirect heat treatment described above is preferably performed at a product temperature of 80 to 150 ° C., preferably 100 to 130 ° C., for 5 to 120 minutes, preferably 30 to 80 minutes. The stirring conditions vary depending on the size of the container and the amount of flour to be processed, but are usually 10 to 60 rpm, preferably about 20 to 50 rpm. The indirect heat-treated powder described above is characterized in that the amylose elution amount is suppressed to 10 to 80% and the protein elution amount is suppressed to 30 to 80% with respect to untreated wheat flour.
Moreover, it is preferable to add an emulsifier when the wheat flour is indirectly heated. Examples of such an emulsifier include glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and the like. Among these, glycerin fatty acid ester is preferable, and stearic acid monoglyceride and succinic acid monoglyceride are particularly preferable. preferable. These emulsifiers may be used alone or in combination of two or more.

In addition, when a non-fried food-like food having a soft and soft mouthfeel and excellent volume feeling is desired, as another aspect of the present invention, it is preferable to attach only a specific clothing liquid to the ingredients. . The coating liquid used here contains 2 to 25% by mass, preferably 10 to 15% by mass of the thermocoagulable protein, and the viscosity is 25,000 to 120,% with respect to the total dry mass of the composition for the coating liquid. One adjusted to 000 mPa · s, preferably 60,000 to 90,000 mPa · s is used. If the amount of the thermocoagulable protein is less than 2% by mass, the clothing may not have a sufficient fluffy texture and may have a sticky texture. If the amount exceeds 25% by mass, the clothing will not adhere evenly, The feeling may vary. In addition, if the viscosity is less than 25,000 mPa · s, the garment adhered in the step of boiling the ingredients to which the garment liquid is adhered tends to melt, and if the viscosity exceeds 120,000 mPa · s, the garment does not adhere. It tends to be uniform.
The thermocoagulable protein is not particularly limited as long as it is a thermocoagulable protein usually used in foods. Examples of the protein include soy protein, egg white powder, whole egg, milk protein, and wheat protein. Is preferred. These thermocoagulable proteins can be used in a mixture of two or more.

  Furthermore, when a non-fried food-like food with a thin garment and a soft texture is desired, as another aspect of the present invention, it is preferable to attach only the powdered clothing to the ingredients. In this case, in order to improve the binding property between the ingredients and the powdered clothes, it is important to add a specific amount of heat-treated wheat flour to the powdered clothes, and the ingredients are further treated with a seasoning liquid. It is preferable to attach the powdered clothing material in a state where the seasoning liquid exists on the surface of the ingredients. The heat-treated flour in this embodiment can suitably use the above-mentioned heat-treated wheat flour, and contains 10 to 60% by mass with respect to the total mass of the powdered clothing material.

  In the present invention, the “clothing rate” means the ratio of the mass of the clothing to the mass of the ingredients as described above, and a low clothing rate indicates that the clothing is thinner (thin clothing), A high clothing ratio indicates a thicker clothing (thick clothing). “Product yield” means the ratio of the mass of the product to the mass of the ingredient, and is the ratio of the mass part of the manufactured product (fried food-like food) when the ingredient is 100 parts by mass. Indicated. This excellent product yield not only means that more products can be obtained using the same amount of ingredients, but the product yield is not limited to the above-mentioned clothing ratio, but can be processed and processed. Since the amount of moisture lost from ingredients during cooking is affected, the fact that the product yield is excellent also means that the ingredients in the non-fried food-like food retain a succulent feeling and are excellent in taste and texture.

  The ingredients to which the dressing liquid and / or the powdered dressing material are adhered are boiled in hot water. The boiled condition is that the surface of the garment is α-solidified and solidified in hot water that is boiling or close to this, so that the ingredients and the garment are fixed (the garment will not peel off). Well, specifically, for example, in boiling water at 90 ° C. or higher, preferably 95 ° C. or higher, boiling time is in the range of 15 seconds to 3 minutes, preferably 30 seconds to 2 minutes. Under these conditions, the texture of the clothes does not become powdery, and the clothes do not peel off due to elution of the clothes.

  In a conventional method for producing a non-fried food-like food, the dressing material is attached to the ingredients and then baked as it is or after being treated with water vapor. However, in these methods, the fried food-like food becomes powdery and color unevenness tends to occur on the surface of the clothes, and the fried food-like food is inferior in texture and appearance such as juicy feeling of ingredients. It was. On the other hand, in the method of the present invention, on the basis of a completely different idea from the conventional method of steaming with steam before firing, the ingredients to which dressing liquid and powdered dressing material are adhered are boiled in hot water. It is possible to use various raw materials as a coating liquid or a powdery granular material, and it is possible to appropriately manufacture a non-fried food-like food having a desired texture and taste. Moreover, since the means of “boiling” can be normally performed at normal pressure, it is a simpler and safer operation than “steaming”.

  The ingredients boiled in the above step are subjected to the next baking step. Although this baking process will not be specifically limited if it is a condition which can make a non-fried food-like food ready for eating, As for preferable baking conditions, baking temperature is 160 to 250 degreeC, and baking time is 5 to 10 minutes. Moreover, this process can be performed using various commercially available ovens etc. suitably.

In the method of the present invention, as the coating liquid used when the coating liquid and the powdered granular material are adhered to the ingredients, the composition for the coating liquid usually used for fried chicken, fried Tatsuta, fritter, nugget, fried chicken, etc. If it melt | dissolves with water etc. (batter), it will not specifically limit. In this case, the composition for garments is mainly composed of flours such as wheat flour and various starches, and further, heat-coagulating proteins such as fat and oil processed starch, egg white, fats and oils, thickening polysaccharides, salt, Although auxiliary materials such as sugars, seasonings, spices, swelling agents, and dairy products may be blended, it is preferable to blend at least one of egg white and fat processed starch.
In addition, as described above, the composition for coating liquid used when only the coating liquid is attached to the ingredients is mainly composed of thermocoagulable protein, flour such as wheat flour, and various starches. Depending on the above, the above auxiliary materials can be appropriately blended.

  The powdered clothing material in the method of the present invention may contain components used for ordinary clothing materials in addition to the components essential for each powdered clothing material, as long as the effect is not impaired. Examples of such components include flours such as wheat flour, various starches, bread crumbs, cracked pulverized products, cereals, thickening polysaccharides, seasonings, spices, milk powder, whole eggs, egg whites, proteins such as milk proteins, emulsifiers, Coloring agents, spices, swelling agents and the like can be mentioned, and appropriate amounts of these components can be blended.

  Non-fried fried food-like food produced by the method of the present invention may be eaten as it is, but is refrigerated or frozen and stored in the market as a refrigerated, chilled or frozen product, and reheated in a microwave oven or the like during eating. May be. Alternatively, as another aspect of the present invention, the non-fried fried food of the present invention is prepared by subjecting the ingredients to a liquid and / or powdered granular material to be boiled and then stored frozen and baked in an oven or the like at a store or home. It may be a food. In the method of the present invention, ingredients such as livestock meat may be subjected to treatments such as sterilization, coloring, seasoning and the like by conventional means before or after adhering the dressing liquid and powdered dressing material.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples.
[Examples 1-7]
A composition for dressing and a powdered dressing composition having the composition shown in Table 1 below were prepared according to a conventional method.
Next, 20 g of chicken thighs cut as ingredients are marinated, and then 100 g of each composition for dressing shown in Table 1 is dipped in 150 ml of water and then each powdered dressing is adhered. Then, it was boiled for 30 seconds in hot water at 100 ° C. The clothes-equipped material was taken out from the hot water and baked in an oven at 200 ° C. for 5 minutes as it was to produce the non-fried chicken fried foods of Examples 1-7.
The obtained non-fried chicken fried food was excellent in appearance with no uneven color on the surface of the clothes.

[Comparative Example 1]
A powdered clothing material having the composition shown in Table 2 below was prepared according to a conventional method.
Next, 20 g of chicken thighs cut as ingredients were marinated, and then powdered clothing material was applied and adhered, and then steamed for 3 minutes in a steamer. This was directly baked in an oven at 175 ° C. for 7 minutes to produce a non-fried chicken fried food of Comparative Example 1.
The obtained non-fried chicken fried food was inferior in appearance in terms of the color of the clothes.

[Comparative Example 2]
A powdery dressing material and a composition for dressing liquid having the composition shown in Table 2 were prepared according to a conventional method.
Next, after marrying 20 g of chicken thigh cut as ingredients, the powdered granular material shown in Table 2 was attached, and then 100 g of the composition for dressing was soaked in the dressing dissolved in 180 ml of water. Then, the powdered granular material was again attached. This was steam-treated for 4 minutes and then baked in an oven at 175 ° C. for 8 minutes to produce a fried chicken-like food of Comparative Example 2.
The obtained non-fried chicken fried food was uneven in color and inferior in appearance.

[Test Example 1]
About each non-fried chicken deep-fried food of the above-mentioned Example 1, Comparative Example 1 and Comparative Example 2, while performing score evaluation according to the standard shown in Table 3 below by 10 panelists, the clothing rate and product yield Calculated. These results are shown in Table 4 below.
In addition, about the taste and texture of clothes and ingredients, the average value of each evaluation value was calculated | required, and the clothing rate and the product yield were computed by the following formula.
Clothing rate (%) = [Mass of clothing (g)] / [Mass of ingredients (g)] × 100
Product yield (%) = “Mass of fried food (g)” / [Mass of ingredients (g)] × 100

As a result, in Comparative Example 1 in which only the powdered clothes were attached to the ingredients and steam-treated, the texture of the clothes was slightly crisp with moderate hardness, but the ingredients of chicken were slightly lacking in juiciness Both the clothing ratio and product yield were low. In Comparative Example 2 in which the powdery clothing material and the liquid were attached to the ingredients, and then the powdered clothing materials were again attached and steamed, the ingredients were juicy and soft, and the clothes rate and product yield were high. The garments were crisp and gummy, and the texture of the garments was extremely inferior. Moreover, in the non-fried chicken deep-fried food of these comparative examples 1 and 2, both had a powdery texture.
On the other hand, in Example 1 in which the dressing liquid and the powdered dressing material were attached to the ingredients and then treated with the scissors, the texture of the clothes and the texture of the ingredients were both excellent, and the clothes rate and product yield Was also expensive. Furthermore, it was confirmed that the fried food-like food was excellent in appearance, and the clothes did not feel powdery.

[Examples 8 to 9]
A composition for dressing and a powdered dressing material having the composition shown in Table 5 below were prepared. Next, in Example 8, 20 g of chicken nugget shaped meat as an ingredient was dipped in a dressing solution prepared by dissolving 100 g of the dressing composition in 150 ml of water, and then the powdered dressing material was sufficiently adhered. In Example 9, the operation of adhering the powdered clothing material after the same amount of shaped meat was immersed in the clothing liquid was repeated again. Ingredients to which the clothes were attached were boiled in hot water at 100 ° C. for 30 seconds in Example 8 and for 1 minute in Example 9, respectively. The ingredients were taken out of the hot water and baked in an oven at 200 ° C. for 5 minutes to produce the non-fried chicken nugget-like foods of Examples 8-9.
In the obtained chicken nugget-like food, no uneven color was found on the surface of the garment, and the appearance was excellent.

[Example 10]
A composition for dressing and a granular dressing material having the composition shown in Table 6 below were prepared.
Next, 20 g of chicken leg meat as an ingredient was dipped in a dressing solution obtained by dissolving 100 g of the composition for dressing shown in Table 6 in 150 ml of water, and then the powdered dressing material was sufficiently adhered to the ingredient again. After that, it was boiled for 30 seconds in hot water at 100 ° C. The ingredients were taken out of the hot water and baked in an oven at 200 ° C. for 5 minutes to produce a non-fried fried food. This was frozen at −30 ° C. and reheated in a microwave oven (600 w, 50 seconds) after one week.
After baking in an oven and after reheating in a microwave oven, the appearance of the non-fried deep-fried food was observed, but there was no uneven color on the clothes and the appearance was excellent.

[Examples 11 to 12]
The high amylose corn starch in the powdery granular material composition in Example 1 is replaced with a crosslinked wheat starch (Example 11) or a crosslinked tapioca starch (Example 12) to prepare a powdered granular material, and this is used. In the same manner as in Example 1, a fried chicken-like food was produced.
The obtained non-fried chicken fried food was excellent in appearance with no uneven color on the surface of the clothes.

[Test Example 2]
The non-fried food-like foods of Examples 2 to 12 were evaluated by 10 panelists in the same manner as in Test Example 1 according to the evaluation criteria shown in Table 3 for the texture of clothes and the texture of ingredients. The average value of the obtained evaluation values is shown in Table 7 below.

  From these results, in the non-fried fried food-like food produced by the production method of the present invention, the clothes are crisp, sakumi is good in the mouth, the ingredients are juicy and soft, etc. It was confirmed that the texture of this was very good. Further, the product yield and the clothing rate are the same as those in Example 1, and as described above, the surface of the clothing has no color unevenness and is excellent in appearance. Shows that it is very good as a product.

[Examples 13 to 16] Production of non-fried food-like food using indirectly heat-treated wheat flour Non-fried food-like food was produced using a composition for dressing liquid and powdered clothing material containing indirectly heat-treated wheat flour.
Specifically, compositions for dressing and powdery dressing materials having the compositions shown in the following Table 8 were prepared. Next, 20 g of chicken thigh meat cut as an ingredient was marinated, and then 100 g of the composition for dressing was dipped in a dressing solution dissolved in 150 ml of water, and then the powdered dressing material was sufficiently adhered. Next, a non-fried food-like food was prepared under the boiling time (boil time) and baking conditions shown in Table 8. “Heat-treated wheat flour 1” in Table 8 is obtained by indirect heat treatment at a product temperature of 110 ° C. for 60 minutes using a heating apparatus described in JP-A-2004-9022.
About the obtained non-fried fried food-like foodstuff of Examples 13-16, the food texture of clothes was evaluated by the 10 panelists according to the evaluation criteria shown below. The average value of the obtained evaluation values is shown in Table 8 below.

The “texture of clothing” in Table 8 was evaluated as the following five levels.
5: Good crispness, soft and excellent in melting in the mouth.
4: Slightly soft, meltable in the mouth, and crisp.
3: Slightly lacks softness, but melts in the mouth.
2: Slightly worse and slightly harder with both crispness and melting of mouth.
1: There is a crack, crispness, hard and poor melting.

[Examples 17 to 18] Manufacture of non-fried food-like food using heat-treated wheat flour that has been mildly heat-treated Non-fried food using a composition for dressing liquid and a powdered dressing material containing heat-treated wheat flour that has been mildly heat-treated A food product was manufactured.
Specifically, a composition for dressing and a powdered dressing material having the compositions shown in Table 9 were prepared. Next, 20 g of chicken thigh cut as ingredients was marinated, and then 100 g of the composition for dressing was dipped in a dressing solution dissolved in 150 ml of water, and then the powdered dressing material was sufficiently adhered. Next, a non-fried food-like food was prepared under the boiling time (boil time) and baking conditions shown in Table 9. In addition, "heat-treated wheat flour 2" in Table 9 was prepared by the method disclosed in Japanese Patent Application Laid-Open No. 2001-120162, starch was not substantially gelatinized, and gluten vitality was 70 to It is 95%.
About the obtained non-fried fried food-like foodstuff of Examples 17-18, the food texture of clothes was evaluated by the 10 panelists according to the same evaluation criteria as Examples 13-16. The average value of the evaluation values obtained is shown in Table 9 below.

[Example 19] Manufacture of fried food-like food using roasted flour A non-fried fried food-like food was manufactured using a powdered granular material blended with roasted flour.
Specifically, a composition for dressing liquid and a powdered dressing composition composed of the compositions shown in Table 10 were prepared. Next, 20 g of chicken thigh cut as ingredients was marinated, and then 100 g of the composition for dressing was dipped in a dressing solution dissolved in 150 ml of water, and then the powdered dressing material was sufficiently adhered. Next, a non-fried food-like food was prepared under the boiling time (boil time) and baking conditions shown in Table 10. In this example, “roasted flower RD” (manufactured by Nisshin Flour Milling Co., Ltd.) was used as the roasted flower.
About the obtained non-fried fried food-like food, according to the same evaluation criteria as Examples 13-16, the food texture of clothes was evaluated by 10 panelists. The average value of the obtained evaluation values is shown in Table 10 below.

[Example 20] Production of non-fried food-like food using only the powdered clothing material composition Non-fried food-like food was produced using only the powdered clothing material composition containing the heat-treated wheat flour 1 described above.
Specifically, after 20 g of chicken thighs cut as ingredients were marinated, only the powdered clothing material composition shown in the following Table 11 was sufficiently adhered. Next, a non-fried fried food-like food was prepared under the boiling time (boil time) and baking conditions shown in Table 11.
About the obtained non-fried fried food-like food, according to the same evaluation criteria as Examples 13-16, the food texture of clothes was evaluated by 10 panelists. The average value of the obtained evaluation values is shown in Table 11 below.

[Examples 21-22] Manufacture of non-fried food-like food using only clothing liquid Non-fried food-like food containing only soy protein or egg white powder as thermocoagulable protein and adjusted to a specific viscosity Food was manufactured.
Specifically, after malting 20 g of chicken thigh cut as ingredients, 100 g of the composition for dressing shown in the following Table 12 was dissolved in 80 ml of water, and adjusted to the viscosity shown in Table 12. A dressing liquid was prepared and adhered to the dressing liquid. Next, a non-fried food-like food was prepared under the boiling time (boil time) and baking conditions shown in Table 12.
About the non-fried fried food-like foodstuff of Examples 21-22, the external appearance and food texture of the clothes were evaluated by 10 panelists according to the following evaluation criteria. The average value of the obtained evaluation values is shown in Table 12 below.

“Appearance and texture of clothing” in Table 12 were evaluated as the following five levels.
Appearance of clothing 5: Uniform and plump and voluminous 4: Most bulges and voluminous 3: Partially bulges and bulges 2: Little bulge and no volume sensation 1: Swelling The texture of the clothes that are leaning on 5: Extremely soft and excellent in crispness and melting in the mouth 4: Soft and crisp and good in melting in the mouth 3: Slightly lacking in softness but not in crispness and melting in the mouth 2: Slightly hard, crispness and melting in the mouth Both are a little bad.
1: Hard and cracked, with poor crispness and mouth melting.

  Thus, it was found that the method of the present invention can be carried out with only the liquid, and can produce a non-fried food-like food that is excellent in both appearance and texture.

  The present invention maintains the preferred texture of fried foods that the clothing is not powdery and has a crisp texture (sakumi), the ingredients have a low moisture loss and are rich in juiciness, and The present invention provides a method for producing a non-fried food-like food that has a good appearance as if it is fried and has no unevenness in color or color, and has applicability in the food industry.

Claims (5)

  Non-fried fried food, including a step of adhering the dressing liquid and / or powdered dressing material to the ingredients, a step of boiling the ingredients to which the dressing liquid and / or powdery dressing materials are adhered, and a step of firing the boiled ingredients A method for producing food.   In the powdered and granular clothing used when the coating liquid and powdered and granular clothing are adhered to the ingredients, the high amylose starch and / or the cross-linked starch is 30 to 70% by weight and the fats and oils 15 to 15% with respect to the total mass of the granular clothing. The production method according to claim 1, wherein a powdered granular material containing 30% by mass and 10 to 25% by mass of soybean protein is used.   In the powdery clothing used when the dressing liquid and the powdered clothing are adhered to the ingredients, the powdered clothing containing 10 to 60% by mass of the heat-treated wheat flour is used with respect to the total weight of the powdered clothing. The manufacturing method of Claim 1 or 2.   In the coating liquid used when only the coating liquid is attached to the ingredients, the composition contains 2 to 25% by mass of thermocoagulable protein based on the total dry mass of the coating liquid composition, and the viscosity is 25,000 to 120, The manufacturing method of Claim 1 which uses the dressing liquid adjusted so that it may become 000 mPa * s.   In the powdery clothing used when only the powdered clothing is adhered to the ingredients, the powdered clothing containing 10 to 60% by mass of the heat-treated wheat flour is used with respect to the total weight of the powdered clothing. 2. The production method according to 1.