JP2015126706A - Production method of battered food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a battered food product which allows a consumer to easily eat the food product with fried texture, as a cold storage food product or frozen food product.SOLUTION: The production method comprises: a step for attaching water retention powder to a surface of a food product; a step for attaching a liquid with egg protein to the food product to which the water retention powder was attached; a step for attaching a coating material to the food product to which the liquid with egg protein was attached; and a step for frying the food product to which the coating material was attached, or baking it after attaching oil to it.

Description

  The present invention relates to a method for producing a food with clothes such as fried chicken and tonkatsu.

  Foods with clothes such as fried chicken, tonkatsu and fried shrimp, which are popular among adults and children, are generally made by fried in oil. Freshly fried and crispy and juicy are one of the reasons for its popularity, but it takes time and effort to cook, and if the temperature of the oil and the time of frying are not appropriate, the taste will drop. Cooking in the home tends to be avoided in the busy life of modern people due to the troublesome cleaning of the kitchen after the oil splash.

  In order to reduce labor at home, blended deep-fried flour has been marketed (for example, Patent Document 1), and so-called non-fried foods that have not been fried with oil have also appeared (for example, Patent Document 2). ) However, there is a high demand for easily available delicious food with clothes, and many people buy cooked or cooked frozen foods that are sold at room temperature or heated in supermarkets and convenience stores. ing.

Japanese Patent No. 5403627 Japanese Patent No. 4382347

  When a cooked food with clothes is purchased as a room temperature product, the characteristic crispy feeling disappears with the passage of time from cooking, and the satisfaction becomes low. In addition, long-term storage was impossible, and it had to be consumed on the day of purchase or the next day.

  On the other hand, in the case of frozen foods, labor for thawing is required. Defrosting takes time, and when thawing with a microwave oven or the like, if the length of the thawing time is not appropriate, the texture becomes worse, or conversely, the inside remains cold. In addition, some products advertised as being naturally thawed and eaten at lunch if they are placed frozen in a bento can be seen, but depending on the season, it may not be a good time to eat.

  As described above, it has been a problem in the field to provide a cooked food that allows a consumer to easily eat a food with clothes having a freshly fried texture. The inventors of the present invention have studied to solve the above-mentioned problems with a food with cooked clothes that can be supplied as a refrigerated food, which has not been conventionally available.

  It is effective to provide refrigerated prepared food as a food that can be cooked in an oven or an oven toaster by shortening the heating time required for eating compared to frozen food. However, when cooked food is provided as a refrigerated product, heat sterilization after cooking is required. If this process is performed after cooking the food with clothes, the clothes will be easily peeled off by heating, and stickiness due to moisture, so-called drip will occur, making it difficult to achieve a product that is satisfactory in appearance and texture. Met. The inventors of the present invention have made various studies on the composition and the like of the clothing material and have completed the present invention.

That is, the present invention provides the following.
(1) A method for producing a food with clothes,
A process of adhering water-retaining powder to the surface of the food material;
Attaching the egg protein-containing liquid to the food material to which the water-retaining powder is attached;
Attaching the clothing material to the food material to which the egg protein-containing liquid is attached;
A step of frying the food material to which the clothing material is attached or baking it after attaching the oil; and
The said manufacturing method containing.
(2) A method for producing a coated food suitable for refrigeration or frozen storage, further comprising a step of hermetically wrapping and heat-sterilizing the coated food obtained by the method described in (1) above.
(3) The method according to (1) or (2) above, wherein the water-retaining powder is a modified starch and / or a gelling agent.
(4) The method according to (3) above, wherein the modified starch is acetate starch and / or hydroxypropylated starch.
(5) The method according to (3) above, wherein the gelling agent is selected from xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum, alginate, or a combination thereof.
(6) The method according to any one of (1) to (5) above, wherein the clothing material is flour and / or starch.
(7) The method according to (6) above, wherein the flour is selected from rice flour, wheat flour, corn powder or a combination thereof.
(8) The method according to (7) above, wherein the starch is rice starch, wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch, or modified starch thereof, or a combination thereof.
(9) The step of attaching the clothing material covers the food material with the first clothing material made of flour and / or starch, and further attaches the second clothing material made of expanded granules of flour and / or starch. The method according to any one of (1) to (8) above.
(10) The method according to any one of (1) to (9) above, wherein a mixed powder of water-retaining powder and water-absorbing powder is adhered.
(11) The method according to (10) above, wherein the water-absorbing powder is pregelatinized starch.

(12) A food with clothes obtained by frying in oil or baking after attaching oil, the clothes comprising a water-retaining layer containing a water-retaining powder, and a film comprising an egg protein-containing liquid, The above-mentioned food with clothes, comprising clothing materials.
(13) Said (12) description that the said clothing material is comprised from the 1st clothing material which consists of flour and / or starch, and the 2nd clothing material which consists of an expanded granular material of flour and / or starch. Clothed food.
(14) The food with clothes for refrigeration or frozen storage according to the above (12) or (13), which is hermetically packaged.

  The food with clothes manufactured by the method of the present invention is peeled off by sterilization heat treatment for refrigerated storage, or sticky due to moisture (drip) oozing out during sterilization heat treatment or refrigerated storage. It is possible to provide a consumer with a garmented food that does not occur and maintains a freshly crisp feeling. The food of the present invention has a very good shelf life and can be eaten only by heating with an oven toaster, etc., while maintaining the juiciness of the ingredients, peeling of clothes and stickiness are suppressed, full-fledged fried chicken etc. A crunchy texture like fried in oil, which is close to fried food.

  The present invention provides a food with clothes that can be supplied by refrigeration and a method for producing the same. “Refrigerated” means storage at 10 ° C. or lower, as is generally understood.

  As used herein, the term “food with clothes”, as generally understood, refers to a food that is fried in oil by thinly coating the ingredients such as meat, seafood, or vegetables, or a step of frying. It means a fried food that has been cooked without passing through and has an equivalent texture.

  Ingredients serving as raw materials for food with clothes in the present invention include meat, seafood, vegetables and the like, and are not particularly limited. Examples of the food with clothes include fried foods with crispy clothes such as fried chicken, tonkatsu, minced cutlet, fried shrimp, fried fish, croquettes, and the present invention can be applied. The most popular and the most consumed are deep-fried chicken-like foods, or fried foods that have been baked and cooked without frying.

  In the present invention, the food with clothes is provided in a cooked state. In other words, although it is assumed that the consumer is warmed to approach a freshly fried state, the food is provided in a state where it can be eaten without being heated. It is not intended to exclude the consumer from further heating in the oven, oven toaster, microwave oven, etc. as desired.

  If necessary, season the ingredients before applying the clothes. For example, in the case of deep-fried food, the ingredients are first immersed in the seasoning liquid. The seasoning liquid is for adding so-called under seasoning, and its composition and amount used vary depending on the type of food and the desired taste, and are not particularly limited. A person skilled in the art will select as appropriate. For example, various seasonings such as salt, pepper, sake, soy sauce, lemon, ginger, garlic and oil are used. The soaking time may be a time employed in the food field, for example, in the range of 15 minutes to 1 hour. In case of tonkatsu, season with salt, pepper and so on. In the case of mentaka cutlet, croquette, etc., ingredients and seasonings are mixed and molded. These steps are as commonly performed in the art.

  In the method of the present invention, a water-retaining powder is first attached to the surface of the food material after the seasoning. In the present invention, the “water-retaining powder” means that the amount of moisture (drip) transferred to the outer garment is further reduced by retaining moisture derived from foods that exudes over time during refrigerated storage. It is a powder used for the purpose of preventing the feeling from decreasing. Examples of the water-retaining powder used include modified starch and / or a gelling agent. Processed starch includes starch and / or hydroxypropylated starch that has an anti-aging effect, and examples of gelling agents include xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum, and alginate, which are preferably used alone or in combination. It can be used. A particularly preferred water-retaining powder is hydroxypropyl starch or starch acetate, and commercially available products such as SMS707 (manufactured by Matsutani Chemical Co., Ltd.) can be used as hydroxypropyl starch. By using processed starch and / or a gelling agent as the water-retaining powder, the juiciness of the food can be suitably maintained.

Further, the method of the present invention includes a step of sequentially “attaching” the water-retaining powder, the egg protein-containing liquid, and the clothing material to the food material. It means that a layer such as a water retaining powder is formed on the surface of the food material by mixing and so on to form a film.
The amount of the water-retaining powder used is preferably 5 to 25% by weight, particularly 13 to 18% by weight, based on 100 g of food.

  In the step of attaching the water retention powder, the water retention powder may be used alone, or the water retention powder can be further used as a mixed powder with the water absorption powder. Moreover, water retention powder can be used with the form of seasoning powder mixed with starch, seasonings, etc., such as wheat flour.

  “Water-absorbing powder” quickly absorbs moisture from the surface of ingredients and seasoning liquid to improve the adherence of water-retaining powder to the ingredients surface, and absorbs drip during the manufacturing process at the start of baking, etc. And it is a powder for preventing that the food texture of clothes falls. Suitable water-absorbing powder includes, for example, pregelatinized starch. The pregelatinized starch is obtained by rapidly drying and gelatinizing a starch that has been gelatinized by heating at a high temperature, and means a starch that absorbs water and easily swells and dissolves. The raw material of the pregelatinized starch is not particularly limited, and examples thereof include rice starch, wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch, and the like. Can be used. The amount of water-absorbing powder used is preferably in the range of 0 to 10% by weight, particularly 3 to 8% by weight, based on 100 g of foodstuff. The weight ratio of the water-retaining powder and the water-absorbing powder is preferably in the range of 1: 1 to 3: 1. By using the water-absorbing powder, the adherence of the powder to the food material is improved, the juiciness of the food material can be suitably maintained, and peeling of the clothes is further suppressed.

Subsequently, an egg protein containing liquid is made to adhere to the foodstuff to which water retention powder was made to adhere. The “egg protein-containing solution” used in the present invention is not particularly limited, but is derived from, for example, chicken eggs, and whole eggs, egg whites, egg yolks, egg powder solution and the like can be used. Egg protein-containing liquids can also be prepared from dried egg products. For example, freeze-dried products (freeze-dried products, FD) and hot-air dried products (AD) can be used, but there is no denaturation of egg proteins. The one is preferred. In the case of a dry product, it is made liquid by adding water.
The amount of the egg protein-containing liquid used is preferably 5 to 35% by weight, particularly 15 to 35% by weight, based on 100 g of food.

  One of the features of the present invention is the use of an egg protein-containing solution. As a result of examining the effect using various protein-containing liquids, a film is formed on the surface of the food, probably due to the coagulation of egg protein, which contributes to the effect of maintaining a crisp feeling, difficulty in peeling clothes, and preventing drip. It is thought to be. By using the egg protein-containing liquid, the adhesion of the clothes to the food is improved, the moisture transfer is suppressed, and the clothes can be suitably prevented from peeling or sticking.

  Next, the clothing material is attached to the food material to which the egg protein-containing liquid is attached. In the present invention, the clothing material is selected from flour and / or starch. As flour, rice flour, wheat flour, corn powder or the like can be used. As the starch, rice starch, wheat starch, potato starch, sweet potato starch, corn starch and tapioca starch can be used, and rice flour is particularly preferred. By using these, a crispy texture can be imparted. Additional seasonings such as salt and pepper may be added to the clothing material as necessary.

  Moreover, a clothing material can also be used combining the 1st clothing material which consists of said flour and / or starch, and the 2nd clothing material which consists of an expanded granular material of flour and / or starch. In this case, the first clothing material and the second clothing material may be mixed and used, but after the first clothing material is adhered, the second clothing material may be adhered. The flour and / or starch expanded granule that can be used as the second clothing material is not limited, and examples thereof include fried balls, croutons, rice crackers, bread crumbs, and the like, and fried balls are particularly suitable. By using this second clothing material, the crisp feeling during eating after storage is further improved.

  The foodstuff covered with the clothing material as described above is then fried in oil or fired with oil attached. If you can't fry with oil, let the oil go through and bake in an oven. When fried in oil, the garment after heat sterilization is softened with oil, and the appearance and texture may be reduced, and therefore the method of the present invention has a high effect of preventing stickiness particularly when baked in an oven or the like, More preferred. The temperature and time for firing are in the range usually used, and are not particularly limited. As the “oil”, liquid oils such as soybean oil, rapeseed oil and corn oil can be used. Solid fats having a high melting point such as beef tallow, pork tallow and shortening can also be used, and the same effect is exhibited. However, since it becomes white during refrigeration or frozen storage, it is not preferable in appearance.

  The clothed food cooked as described above is sealed and packaged in a container for refrigeration or frozen storage, and sterilized by heating. Containers and packaging materials are as usual, and can be transparent, translucent, or opaque. Heat sterilization is a process usually used in the field, and there are no particular limitations on the conditions. For example, a retort sterilizer is used, and it is 10 to 40 minutes at 80 to 105 ° C., for example, 20 minutes at 95 ° C. And sterilization under pressure and heat.

  The present invention also provides a garmented food produced by the method of the present invention, in particular a garmented food for refrigeration or frozen storage.

  The food with clothes of the present invention is a food with clothes obtained by frying in oil or baking after attaching oil, the water-containing layer containing a water-retaining powder, and an egg protein-containing liquid It is comprised from the film which consists of, and a clothing material. A clothing material may be comprised from the 1st clothing material which consists of flour and / or starch, and the 2nd clothing material which consists of the expanded granular material of flour and / or starch. Moreover, the food with clothes of the present invention is hermetically packaged and, optionally, heat-sterilized.

  The food with clothes manufactured as described above can be sold in a refrigerated or frozen state. In particular, the present invention has been obtained for the purpose of being able to be supplied as refrigerated food in order to save the labor of the consumer, but has the effect that drip is suppressed and a freshly crisp feeling can be obtained. For example, it is not excluded that the product is temporarily frozen before being sold to consumers, and may be frozen until sold. In this case, the effect of the present invention can be obtained by saving the refrigeration until the purchased consumer consumes at home, thereby saving the labor of cooking and obtaining a food product with excellent appearance and texture.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples.

[Example 1]
The fried chicken-like food of chicken thigh was prepared by the following steps (Invention product 1).

Processing step 1) Chicken thighs (3-4cm in length and width, 170-180g) are immersed in seasoning liquid (15g soy sauce, 5g grated ginger, 6g salad oil) at room temperature for 30 minutes.
2) Chicken leg after soaking in seasoning liquid 22g of seasoning powder (wheat flour 10g, hydroxypropyl starch (trade name SMS707 (made by Matsutani Chemical Co.)) 5g, pregelatinized starch (trade name Matsunoline 880 (made by Matsutani Chemical Co.)) 5g Apply 1g of powdered soy sauce and 1g of garlic powder.
3) After adding the beaten egg (30-50g), sprinkle with powder (15g of wheat flour, 15g of rice flour, 1.2g of black pepper).
4) Put the fried ball (about 2-7mm, 18-36g) and let it go through the rapeseed oil.
5) Bake at 230 ° C. for 10 minutes in a hot air circulation oven (jet oven).
6) Fill the pouch with 100-120g (4) and seal.
7) Sterilize at 95 ° C for 20 minutes (Pressurized heat sterilization. Use retort sterilization pot.)
8) Refrigerated storage (10 ° C or less).

After cooking, after refrigerated storage for 168 hours (7 days), after heating for 5 minutes in an oven toaster (750 W), the appearance was confirmed, the food was eaten, and the texture was evaluated.
As a result, the obtained deep-fried food of the product 1 of the present invention had very little drip, had a very good crispy texture, and had a high quality like freshly fried.

[Example 2]
Examination of water-retaining powder Examples of fried foods (inventive products 1 to 7 and comparative product 1) using various water-retaining powders based on the composition of the inventive product 1 whose effect was confirmed in Example 1 1 and the same evaluation was performed. Table 1 shows the compositions and evaluation results of seasoning powders (including water-retaining powders) used in the products of the present invention and comparative products in this example. Evaluation criteria are shown below.

Evaluation criteria ◎: Extremely good ○: Good △: Acceptable ▲: Somehow acceptable ×: No effect

  As can be seen from the results in Table 1, the products 1 to 7 of the present invention were not oily, were not peeled off, and were evaluated as good fried chicken with a crispy texture. On the other hand, the comparative product 1 containing no water-retaining powder was oily, the surface was wet, the clothes were peeled off, and the texture of the clothes was sticky.

[Example 3]
Examination of protein-containing liquid On the basis of the composition of the product 1 of the present invention whose effect was confirmed in Example 1, a deep-fried food with a different protein-containing liquid was prepared in the same manner as in Example 1, and the texture / peeling of clothes and Evaluation on drip suppression was performed. Table 2 shows the composition and evaluation results of the protein-containing solutions used in the products of the present invention and comparative products in this example. Evaluation criteria were the same as in Example 2.

  As can be seen from the results of Table 2, the product 1 of the present invention using egg protein has a very good texture on clothes, but the texture of clothes is on milk protein (casein), wheat protein (gluten), and soy protein. It was bad, peeling was observed, drip suppression effect was not seen, and stickiness was generated. In the comparative product 3 using gluten which is wheat protein, the garment was particularly easily peeled off and the garment itself was slippery.

[Example 4]
Examination of clothing Based on the composition of the product 1 of the present invention whose effect was confirmed in Example 1, prepared deep-fried foods with different compositional compositions of clothing in the same manner as in Example 1, with crispy feeling and drip suppression Similar evaluations were made. Table 3 shows the composition and evaluation results of the clothing materials used in this example. Evaluation criteria were the same as in Example 2.

  As can be seen from the results in Table 3, the products 1 and 8 to 14 of the present invention all had extremely high drip suppression effects and acceptable crispness.

  On the other hand, although not shown in the table, a fried chicken-like food was prepared with the same clothing composition as the products 8 to 12 of the present invention without using a protein-containing solution, and the results were evaluated in the same manner (Comparative products 6 to 6). 10) In the evaluation items of the texture / peeling of the clothes and the drip suppression, no effect was observed, and stickiness was caused and the quality was inferior.

Claims (14)

A method of manufacturing a food with clothes,
A process of adhering water-retaining powder to the surface of the food material;
Attaching the egg protein-containing liquid to the food material to which the water-retaining powder is attached;
Attaching the clothing material to the food material to which the egg protein-containing liquid is attached;
A step of frying the food material to which the clothing material is attached or baking it after attaching the oil; and
The said manufacturing method containing.   The manufacturing method of the foodstuff with clothing suitable for refrigeration or frozen preservation further including the process of carrying out hermetic packaging and heat-sterilizing the foodstuff with clothing obtained by the method of Claim 1.   The method according to claim 1 or 2, wherein the water-retaining powder is a modified starch and / or a gelling agent.   The process according to claim 3, wherein the modified starch is an acetate starch and / or a hydroxypropylated starch.   4. The method of claim 3, wherein the gelling agent is selected from xanthan gum, gellan gum, guar gum, carrageenan, locust bean gum, alginate, or combinations thereof.   The method according to any one of claims 1 to 5, wherein the clothing material is flour and / or starch.   The method according to claim 6, wherein the flour is selected from rice flour, wheat flour, corn powder or a combination thereof.   The method according to claim 7, wherein the starch is rice starch, wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch, or modified starch thereof, or a combination thereof.   The step of attaching the clothing material includes covering the food material with a first clothing material made of flour and / or starch, and further attaching a second clothing material made of expanded granules of flour and / or starch. Item 9. The method according to any one of Items 1 to 8.   The method according to any one of claims 1 to 9, wherein a mixed powder of water-retaining powder and water-absorbing powder is adhered.   The method according to claim 10, wherein the water-absorbing powder is pregelatinized starch.   A garment food obtained by frying in oil or baking after attaching oil, the garment comprising a water-retaining layer containing a water-retaining powder, a film comprising an egg protein-containing liquid, and a clothing material The above-mentioned garment food comprising:   The food with clothes of Claim 12 comprised from the 1st clothing material which consists of flour and / or starch, and the 2nd clothing material which consists of the expanded granular material of flour and / or starch.   The food with clothes for refrigeration or frozen preservation according to claim 12 or 13, which is hermetically packaged.