JP2013106582A - Coating mixed powder for cooking with microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coating mixed powder for cooking with a microwave oven, providing a coating having nonsticky texture even by the cooking with the microwave oven, keeping ingredients juicy, hardly causing loss of relish components, and hardly allowing the product to stick to a dish or a paper towel.SOLUTION: The coating mixed powder for cooking with a microwave oven is obtained by blending ≥0.1 and ≤4 pts.mass of powder cellulose, ≥5 and ≤25 pts.mass of powdered oil and fat, and ≥0.1 and ≤5 pts.mass of a protein originated from a material consisting essentially of the protein based on 100 pts.mass of durum semolina. The microwave oven-cooked food uses the powder.

Description

  The present invention relates to a coating mix powder for microwave cooking.

Boil, bake, steam, stir-fry, fry, etc. are common methods for cooking food. When cooking ingredients with these methods, to avoid missing the flavor of ingredients, It is generally performed to cover and heat wheat flour and starch in a powdery state, a batter state in which water is dissolved, or a thinly stretched skin.
In a busy life, shortening the cooking time is desired by many people, and the cooking method using a microwave oven has the greatest advantage of shortening the cooking time.
Microwave heating is similar to boiling and steaming operations, and it is difficult to achieve operations similar to baking, frying, frying, etc. in a microwave oven. Although there have been many requests and requests from before, nothing is perfect yet and it is in the development stage.

As a material for coating ingredients so as not to miss the umami by microwave heating, many ingredients mainly composed of proteins such as liquid egg, egg powder, powdered milk, caseins, and gelatins are used.
These are less likely to flow out due to thermal coagulation even in an excessive amount of water, the surface coating is less likely to fall off, and they are not sticky and have a good texture like flour and starches.
However, when the ingredients are coated with a mixed powder containing a large amount of these protein components, it is easy to stick to a dish or a paper towel laid between the dishes, and there is a disadvantage that the surface clothing peels off and the product value is greatly impaired. In addition, the texture of the clothes is hard and tends to be pulled easily.
Paper with a coated surface, such as oven sheets, may be used, but excess oil and water from the ingredients cannot be absorbed and the entire product becomes sticky, greatly deteriorating the taste.
Moreover, the component once stuck to the plate is difficult to drop, and offsets the effect of shortening the cooking time.

As a means for solving these problems, for example, a cooking method capable of cooking a fried food-like food having a good crispy texture with little adhesion to aluminum foil and the like, and used in this cooking method Cook the fried food as a fried food powder by passing it over the beaten egg, sprinkle the fried food powder on the cooked material and sprinkle with liquid oil, and then heat in a heating cooker. It is a method and mix | blends starch or cereal flour 10-50 weight part and 20-100 weight part of water-soluble components with respect to 100 weight part of bread crumbs as said fried food powder, and edible with respect to these 100 weight part in total A fried food cooking method using a fried food powder containing 0 to 14 parts by weight of fats and oils is known (see, for example, Patent Document 1).
Moreover, as an example using a protein raw material or starch, a protein raw material is 0.75 g / cm < ² > in the coating | coated part within 2 mm in thickness toward the outer side from the surface of ingredients.
As described above, a deep-fried food for reheating cooking, which is coated with a coating material containing 0.75 g / cm ² or more of starch and / or flour as a main component and having a moisture content of 30 to 65% by weight. It is known (see, for example, Patent Document 2).
Moreover, it is a deep-fried powder mix for heat-processing without using fats and oils as a heating medium, Comprising: 8-30 weight% of powdered soy sauce, 10-50 weight% of casein with respect to the whole quantity of this mix, and 15 A deep-fried flour mix containing ˜50% by weight of pregelatinized flour or pregelatinized starch is known (see, for example, Patent Document 3).

JP 11-196784 A JP-A-10-113141 Japanese Patent Laid-Open No. 9-28339

  The object of the present invention is a coating for microwave cooking that can provide a product that does not stick to clothes even when cooked with a microwave oven, the ingredients are succulent, the loss of umami ingredients is small, and the product is difficult to stick to dishes, paper towels, etc. It is to provide mixed powder.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that powder cellulose is 0.1 parts by mass or more and 4 parts by mass or less, and powdered fats and oils are 5 parts by mass or more with respect to 100 parts by mass of durum semolina. Even when cooked using a microwave oven by using a coating mix powder containing 25 parts by mass or less and protein derived from protein-based material in an amount of 0.1 to 5 parts by mass, the texture of the clothes The present invention has been completed by finding that the product does not stick, the clothes do not stick to the dish or paper towel, and the ingredients are succulent and the loss of umami components is small.
Accordingly, the present invention relates to a protein derived from a material mainly composed of protein, comprising 0.1 to 4 parts by mass of powdered cellulose, 5 to 25 parts by mass of powdered oil and fat with respect to 100 parts by mass of durum semolina. Is a coating mix powder for cooking in a microwave oven in which 0.1 to 5 parts by mass is blended.

  By using the microwave-cooked coating mix powder of the present invention, even when cooked using a microwave oven, the clothing on the surface is not sticky, and when using a dish or paper towel, etc. It is difficult to stick to paper towels laid between products, and the ingredients are succulent and products with little loss of umami components can be obtained.

The coating mixture powder for cooking the microwave oven according to the present invention is prepared by coating the ingredients such as chicken, fish, vegetables, etc. and cooking by heating in the microwave oven. Refers to a coating mix powder to prepare a product similar to
The coating mix powder for cooking in a microwave oven of the present invention is based on 100 parts by weight of durum semolina, 0.1 parts by weight or more and 4 parts by weight or less of powdered cellulose, 5 parts by weight or more and 25 parts by weight or less of powdered fats and oils, and mainly protein. It is characterized by blending 0.1 parts by mass or more and 5 parts by mass or less of protein derived from the material to be processed.
As needed, flour (excluding durum semolina), grits, soy flour, bread crumbs, starch, sugars, fats and oils (excluding fats and oils), salt, seasonings, spices, thickening stabilizers, swelling agents, emulsifiers Supplementary materials used in conventional non-fried mixed powder, fried powder, etc.

Even if it heats a microwave oven by using durum semolina, the coating mix powder for cooking of a microwave oven of the present invention can suppress the pulling and stickiness of the texture.
Commonly used deep-fried flour uses medium-powered flour and weak-powered flour. However, heating with a microwave oven is not suitable because the texture becomes sticky or the powder remains.
Durum semolina has long been used as a raw material for pasta, but it is hard for grains and it is difficult for alpha starch to flow out, so there is no texture or stickiness even when heated in a microwave oven. It is an effective raw material for coating mix powder.
In the present invention, durum semolina is blended with a specific amount of powdered cellulose, powdered oil and fat and protein-derived protein, so that even when cooked using a microwave oven, the surface clothing part is not sticky, When using a placed dish or paper towel, it is difficult to stick to the paper towel placed between the dish and the product, and the ingredients are succulent and a product with little loss of umami ingredients can be obtained.

In the present invention, it is better not to use ordinary wheat flour as much as possible.
For example, if the weak flour used in general fried flour is used in an amount of 30 parts by weight or more with respect to 100 parts by weight of durum semolina, the taste of the dish becomes conspicuous, which is not preferable as fried.

The cellulose used in the present invention can be used without particular limitation as long as it can be used for food, and has been conventionally used as a material for adsorbing fragrance and the like as a powder, cheese, syrup and the like as an excipient. A powder form can be used.
In the present invention, a commercially available powdered cellulose preparation containing starch or the like can also be used.
Powdered cellulose, like the protein components of egg powders, milk powders, caseins, and gelatins, is effective in preventing umami components from flowing out, binding ingredients and clothing, and preventing stickiness. It has the effect of reducing the texture of a clothing.
The combined effect of powdered cellulose and powdered fats and oils increases the effect, and powdered cellulose is also effective in giving a voluminous feel to clothes.
These effects are considered to be due to the properties of cellulose that absorbs moisture and oil containing protein components released by heating.
Cellulose is not sticky or sticky as compared with other thickening agents such as guar gum and xanthan gum, and can provide a good texture.

The compounding quantity of the powdered cellulose used in this invention is 0.1 to 4 mass parts with respect to 100 mass parts of durum semolina.
Preferably, they are 0.2 mass part or more and 2 mass parts or less.
If the blending amount of the powdered cellulose is less than 0.1 parts by mass, the effect of adsorbing proteins and oils is weak, and the clothes stick to the dish or paper towel, which is not preferable.
Since the umami component also flows out, the fried meat becomes hard.
Also, the volume of clothing is weak.
When the blending amount of the powdered cellulose exceeds 4 parts by mass, the surface becomes whitish and the appearance deteriorates.

The powdered fats and oils used in the present invention are those obtained by pulverizing fats and oils with an excipient such as casein, and are not particularly limited as long as the powdered state can be maintained at room temperature, and the type of raw material fats and oils is not particularly limited.
Examples of the fats and oils that can be used include palm kernel oil, palm oil, cacao oil, animal fats and the like.
Such powdered oils and fats are commercially available, and commercially available products can also be used in the present invention.
When mixed powder is used, the powdered oil / fat mix has better fluidity than the liquid oil and solid oil, and can be uniformly coated.
For example, when using salad oil, shortening, etc., the mix powder will not stick well if the blending amount increases. Especially, if the powder temperature of the mix powder exceeds 30 ° C., the stickiness will increase and it will not be applied well. .
Powdered oils and fats can be dissolved by heating in a microwave oven to relieve the strength of the texture caused by the protein components blended and the protein components flowing out from the ingredients, and the surface of the clothing becomes wet. Appearance equivalent to that immediately after fried in oil can be shown.
The compounding quantity of the powdery fat used in this invention is 5 to 25 mass parts with respect to 100 mass parts of durum semolina.
Preferably, they are 10 to 20 mass parts.
Less than 5 parts by weight of powdered oil / fat produces less oil from the powdered oil / fat, which reduces the texture and reduces the strength of the sticking. However, since a part of the mixed powder remains in a powdery state after heating in the microwave, the appearance is inferior, which is not preferable.
If the blended amount of the powdered fat exceeds 25 parts by mass, the oil content increases and the cellulose cannot absorb the oil, and the surface of the garment is not preferable.

The material mainly composed of a protein component that can be used in the microwave-cooked coating mix powder of the present invention refers to a powder having a protein content of 30% by mass or more, such as egg white powder, milk powder, casein Na, and gelatin.
Egg white powder, casein Na, and gelatin all contain 80% by mass or more of protein.
The coating mix powder for cooking in a microwave oven according to the present invention contains 0.1 part by mass or more and 5 parts by mass or less of protein derived from a material mainly composed of protein with respect to 100 parts by mass of durum semolina.
If the protein content exceeds 5 parts by mass, it will easily stick to the paper towels laid between the dishes and the dishes, and the surface clothing will peel off and the product value will be greatly impaired.
In addition, the texture becomes strong and the texture becomes hard like rubber.
If the protein content is less than 0.1 parts by mass, a sufficient effect cannot be obtained.

The coating mix powder for microwave oven cooking of the present invention can be mixed with a material mainly composed of durum semolina, powdered cellulose, and protein, and, if necessary, auxiliary materials.
The mixing method is not particularly limited as long as it is a mixing method used in the case of producing a conventional mixed powder for frying, and an ordinary powder mixing device such as a V-type mixer or a ribbon mixer should be used. Can do.

Hereinafter, the usage method of this invention which is the coating mix powder for microwave oven cooking is demonstrated.
The microwave-cooked coating mix powder of the present invention can be used by being applied to ingredients in the same manner as conventional fried powder of fried rice and frying pan fried powder.
Ingredients include chicken, beef, pork and other meats, minced meat dumplings and hamburgers, seaweed, shishamo, salmon, buri, mackerel, sama, squid, octopus, shrimp, oysters, scallops and other seafood, kamaboko Processed vegetables such as potatoes, potatoes, onions, carrots, burdock, eggplants, tofu, rice balls, salmon, dumplings.
These ingredients may be unheated, heated or boiled and steamed.
The amount of dusting is appropriately adjusted depending on the food.
After coating the ingredients with the microwave-cooking coating mix powder, the ingredients are placed on a dish with paper towels, covered with wraps, and cooked in a microwave oven.
Even in the case of ingredients containing a large amount of fat, the binding of the microwave-cooked coating mix powder of the present invention to the ingredients is good, and moisture in the ingredients is hardly lost, and the water-soluble umami component is retained.
On the other hand, it is preferable to heat cook by placing a paper towel or the like on a plate in order to remove the excess fat content of the ingredients easily out of the food and remove the discharged fat content.
Moreover, the excess fats and oils on the product clothing surface are adsorbed by the blended powdered cellulose.
The blended fats and oils release fat even with ingredients with low fat content, so that it is possible to prevent sticking with a paper towel and to prevent the powder residue of clothing.
Thereby, a juicy and savory fried food can be obtained.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-9, Comparative Examples 1-6]
The raw material of the mixture ratio shown in Table 1 was mixed so that it might become uniform, and the coating mix powder for microwave oven cooking was obtained.
The unit in the table is part by mass.
The powdered cellulose preparation used in Examples and Comparative Examples contained 40% by mass of cellulose and 60% by mass of corn starch.
The protein content of egg white powder was 87% by mass, the protein content of skim milk powder was 34% by mass, the protein content of casein Na was 86% by mass, and the protein content of gelatin was 87% by mass.
As the powdered fats and oils, powdered fats and oils (trade name: Magic Fat 202 manufactured by Miyoshi Oil & Fats Co., Ltd.) were used.
10 chicken fillets (average weight 25 g), 250 parts by weight, about 25 parts by weight of the above-mentioned coating mixture powder for cooking the microwave oven, lay on a paper towel laid, covered with a wrap, 600W microwave oven After heating for 3 minutes, a fried food was obtained.
The fried food-like food was evaluated 10 minutes later by 10 panelists based on the following evaluation criteria.
In addition, the paper towel for the kitchen which was made from 100% of pulp and was embossed so that it may absorb water and oil easily was generally used.
[Stuck]
5 points Clothes do not stick to paper towels and clothes and ingredients do not peel off 4 points Some clothes do not stick to paper towels but must be peeled off by hand. There is nothing that peels clothes and ingredients.
3 points Normal 2 points Some clothes do not stick to paper towels and some clothes and ingredients separate.
1 point There are more than 30% of clothing that does not peel off the paper towel and the clothing and ingredients separate.
[appearance]
5 points There is no powder blowing on the clothing and it is evenly attached.
4 A part of powder blowing remains on the garment, but it is evenly attached.
3 points Normal.
Two points Some powders remain on the clothing, or some clothing and ingredients separate.
1 point More than 30% of the clothes remain powdery or the clothes and ingredients separate.
[Taste]
5 points The clothes are not sticky, have a juicy feeling, have a good taste and are very good
4 points The clothes are not sticky and may have a taste 3 points Normal 2 points The clothes are slightly sticky, the taste is weak and bad 1 point The clothes are peeled off, not sticky, and there is no umami [food texture]
5 points The garment is hard and not brittle, and the crispness is very good 4 points The garment is hard and not brittle and the crispness is good 3 points Normal 2 points The garment is hard and hard. Or crumbly and fall apart.
1 point The garment is very hard and tough. Or it is very brittle and peeled off.
The obtained evaluation results are shown in Table 1.

A case where the texture, taste, and stickiness were all 3.0 points or higher was determined to be acceptable.
As a result, Examples 1-9 were satisfactory quality.
Comparative Examples 1 to 6 were not satisfactory in quality because either the sticking with the paper towel, the powder blowing of the clothes, the texture or the taste was inferior.

[Examples 10 to 12]
The raw material of the mixture ratio shown in Table 2 was mixed so that it might become equal, and the coating mix powder for microwave oven cooking was obtained.
The unit in the table is part by mass.

[Example 10]
About 10 parts by mass of the coating mix powder for cooking in microwave oven of Example 10 is applied to 150 parts by weight of one piece of sliced fillet (150 g of one piece), and this is arranged on a dish with a paper towel and covered with a wrap. A baked fish-like food was obtained by heating in a microwave for 3 minutes 30 seconds.
There was no sticking with paper towels, and the texture was sticky on the surface of the clothes, there was no sliminess, the taste was delicious and the quality was satisfactory.

[Example 11]
About 6 parts by weight of the mixed powder for cooking in microwave oven of Example 11 is sprinkled with 200 parts by weight of the potato slices, covered with a paper towel and covered with a wrap, and heated for 4 minutes in a 600W microwave for 4 minutes. Got.
There was no sticking with a paper towel, and the texture was sticky on the surface of the clothes, and there was no sliminess, the taste was delicious and the quality was satisfactory.

[Example 12]
Three rice balls (one mass of 100 g) and 300 parts by mass are coated with about 6 parts by mass of the mixed powder for cooking the microwave oven of Example 12, placed on a plate, covered with a wrap, and heated in a 600 W microwave for 3 minutes. And I got a baked rice ball-like food.
There was no sticking to the plate, and the texture was smooth and the taste was delicious.

Claims (2)

  0.1 to 4 parts by mass of powdered cellulose, 5 to 25 parts by mass of powdered oil and fat, and 0.1 parts by mass of protein derived from a material mainly composed of protein with respect to 100 parts by mass of durum semolina The coating mix powder for microwave cooking which mix | blended 5 mass parts or less above. Microwave cooking food using the coating mixed powder for microwave cooking of Claim 1.