JP2016165250A - Manufacturing method of food for non-fry cooking, mix for non-fry cooking and food for non-fry cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a food for non-fry cooking capable of providing the food for non-fry cooking having good texture and adhesiveness, a mix for non-fry cooking and the food for non-fry cooking.SOLUTION: The invention provides a manufacturing method of a food for non-fry cooking including at least an adhesion process for adhering (A) a puffed food coarse particle derived from cereal, (B) powdery oligosaccharide of 5 to 25 pts.mass based on 100 pts.mass of the puffed food coarse particle, (C) pregelatinized starch of 5 to 25 pts.mass based on 100 pts.mass of the puffed food coarse particle to food materials, a mix for non-fry cooking containing at least (A) to (C) and the food for non-fry cooking where the mix for non-fry cooking adheres to food materials.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a food for non-fried heat cooking, a mix for non-fried heat cooking, and a food for non-fried heat cooking.

  Conventionally, various dishes using expanded food coarse grains derived from cereals such as bread crumbs, cracker powder, and hail are known. For example, after sticking batter on the surface of food materials such as livestock meat, seafood, bread dough, etc., further attaching coarse grains of expanded food derived from grains such as bread crumbs and fried in a large amount of oil, cooking to fry food There is. There is also a dish called so-called herb roasting, in which food materials such as livestock meat and seafood are baked with oil using a frying pan together with a mixture of bread crumbs with spices and herbs. In addition, as a topping, an expanded food coarse product derived from cereal such as bread crumbs may be used in order to give a texture by placing it on a gratin, bread, baked confectionery, soup or the like.

  In these dishes, a particularly savory texture tends to be preferred by consumers. “Sakumi” is a texture that has both tooth brittleness and crispyness. Further, in dishes such as fried food and herb baked food, it is generally preferred by consumers that the food material and bread crumbs or bread crumbs are firmly attached.

  On the other hand, due to the recent increase in health consciousness, fried foods and the like are regarded as a problem of improving health consciousness because the intake of fats and oils increases. In addition, a cooking method for baking with oil or a cooking method that does not use oil by a microwave oven or the like is very simple because there is no need to process a large amount of oil after cooking.

  However, if you try to baked and cook fried food-like food that is fried in oil by attaching coarse grains of bread-derived cereal grains to food materials such as livestock meat, seafood, and bread dough, the amount of oil is reduced. If it is reduced, uneven baking will occur, and a good texture cannot be obtained. In addition, cooking methods such as microwave ovens usually have lower heating temperatures than cooking methods that fry in large quantities of oil, and the replacement of moisture and oil in batters and breadcrumbs does not occur. Sakumi-like clothing is difficult to form. In addition, in the case where coarse foodstuffs derived from cereals such as bread crumbs are attached to the surface of the food material without attaching batter, especially the food material and swelled food coarse goods derived from cereals such as bread crumbs, or grains such as bread crumbs Adhesiveness between the expanded food coarse particles derived from the origin is poor.

From such actual condition, even when dilated coarse foods derived from grains such as ordinary bread crumbs are used for cooking methods that baked and cooked with oil or cooking methods that do not use oil such as microwave ovens, good texture and It is difficult to obtain adhesion.
Thus, for example, in Patent Document 1, a bread crumb-like product obtained by adding a suitable amount of water to a raw material consisting of at least one or two or more selected from cereals, beans, potatoes, and starch and heat-treating it is the surface of the seed. There is provided a method for producing a non-fried food, characterized in that it is cooked after being deposited on top. Moreover, in patent document 2, it is a manufacturing method of the non-fry foodstuff which heats with the superheated steam of 230-250 degreeC after making a batter liquid and breadcrumbs adhere in order to the foodstuff which performed the wet heat processing, Comprising: The clothing composition before a heating There is provided a method for producing a non-fried food, characterized in that the moisture content of a product (batter liquid, bread crumb) is maintained at 33% by weight or less.

JP 2007-14328 A International Publication No. 2012/002559 Pamphlet

  As described above, it is difficult to obtain a food having a good texture and adhesiveness in a cooking method in which cooking is performed using oil or a cooking method that does not use oil such as a microwave oven. At present, the technology for producing non-fried foods that are inferior in feeling and adhesion is still immature. In addition to producing non-fried foods such as fried foods, such as those used for toppings, expanded food coarse grains derived from grains such as bread crumbs having a better texture are demanded.

  Therefore, in view of the current situation, the present invention provides a non-fried cooked food manufacturing method, a non-fried cooked food mix, and a non-fried cooked food that can provide a non-fried cooked food having good texture and adhesion. The main purpose is to provide.

  As a result of earnest research on the production method specialized in the production of non-fried food for cooking, the present inventors have found that (A) a cereal-derived puffed food coarse product, (B) the puffed food coarse product 100 mass Adhering step of adhering 5 to 25 parts by mass of powdered oligosaccharide with respect to the part, (C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded coarse food product. As a result, it was found that a non-fried cooked food having good texture and adhesiveness was obtained, and the present invention was completed.

That is, in the present invention, first, (A) a cereal-derived puffed food coarse product,
(B) 5 to 25 parts by mass of a powdered oligosaccharide with respect to 100 parts by mass of the expanded food coarse product,
(C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded food coarse particles,
There is provided a method for producing a food for non-fried cooking, wherein at least an adhering step for adhering to a food material is performed.
In the present invention, in the attaching step, the (A) to (C) can be mixed and attached.
Moreover, in the said attachment process, in addition to said (A)-(C), (D) fats and oils can be made to adhere to the said food material.
Further, in the attaching step, after mixing (A) to (C), the (D) is further mixed and adhered, or the (A) to (D) may be mixed and adhered. it can.
In addition, the content of (D) is not particularly limited, but may be 10 to 90 parts by mass with respect to 100 parts by mass of the puffed food coarse particles.
Moreover, although the said heating is not specifically limited, It can be set as the heating by a microwave.

Further, in the present invention, (A) a cereal-derived puffed food coarse product,
(B) 5 to 25 parts by mass of a powdered oligosaccharide with respect to 100 parts by mass of the expanded food coarse product,
(C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded food coarse particles,
There is also provided a non-fried cooked mix containing at least
In this invention, (D) fats and oils can be further contained.
Moreover, the content of the (D) is not particularly limited, but may be 10 to 90 parts by mass with respect to 100 parts by mass of the puffed food coarse particles.

  Furthermore, the present invention also provides a food for non-fried heat cooking in which the non-fried heat cooking mix according to the present invention is attached to a food material.

Here, technical terms used in the present invention are defined.
In the present invention, the “granulated food coarse product derived from cereal” refers to a puffed food derived from cereal as it is or after pulverization, and passes through a sieve when sieved with a sieve having an opening of 1.0 mm. It means what contains what remains on the sieve (hereinafter also referred to as “sieve over”). Further, “non-fried food for cooking” refers to food before non-fried cooking, and “non-fried food for cooking” refers to food after non-fried cooking food.

  According to the present invention, a non-fried cooked food having a good texture and adhesiveness can be obtained. In addition, the effect described here is not necessarily limited, and may be any effect described in the present invention.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

1. The manufacturing method of the food for non-fried heat cooking The manufacturing method of the food for non-fried heat cooking which concerns on this invention performs an adhesion process at least. Moreover, in addition to (A)-(C) as needed, (D) fats and oils can also be made to adhere to the said food material as needed.

<Adhesion process>
The adhering step includes (A) cereal-derived puffed food coarse particles, (B) 5 to 25 parts by mass of powdered oligosaccharides with respect to 100 parts by mass of puffed food coarse granules, and (C) the puffed food coarse This is a step of adhering 5 to 25 parts by mass of pregelatinized starch to food material with respect to 100 parts by mass of granules.
In this invention, the non-fried cooking food which has favorable food texture and adhesiveness is obtained by performing an adhesion process at least.

In the present invention, “attach” means, for example, coating the whole or part of the food material as it is or with a liquid such as batter liquid; sprinkling the whole surface or part of the food material; Putting on the surface; spraying on the whole surface or part of the food material; applying on the whole surface or part of the food material.
The batter liquid includes, for example, wheat flour such as soft flour and medium flour, or a batter liquid made from a commercially available clothing composition.

  In the production method according to the present invention, the step of applying a batter liquid or the like to the food material in advance is not essential. By using the production method according to the present invention, a non-fried cooked food having a good texture and adhesiveness can be obtained without using a batter liquid or the like, as shown in Experimental Example 1 described later.

The food material that can be used in the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known food materials can be freely selected and used.
Specifically, for example, livestock such as chicken, pork and beef; fish and shellfish such as shrimp, squid, octopus, shellfish and fish; vegetables such as pepper, onion, carrot, pumpkin and lotus root. Moreover, it is also possible to use the food material which processed these. Further, these food materials may be subjected to treatments such as sterilization, coloring and seasoning using a conventionally known method before or after the attaching step.

  Moreover, the kind of food for non-fried heat cooking obtained using the manufacturing method according to the present invention is not particularly limited as long as it is a food obtained by performing non-fried heat cooking. Specifically, for example, croquette, fried shrimp, fried oysters, fried oysters, cutlet, fried chicken, curry bread, etc. Foods similar to foods covered with food, foods similar to foods covered with coarse foods derived from grains such as bread crumbs, etc. In general, food such as gratin or soup on which coarse grains of expanded food derived from grains such as bread crumbs are placed may be used.

  The amount of (A) to (C) attached in the attaching step is not particularly limited as long as it is an amount that can be attached to the entire surface or part of the food material.

  The method for adhering (A) to (C) to the food material in the adhering step is not particularly limited, for example, adhering each material of (A) to (C) to the food material; (A) and (B ) Is added to the food material, and then (C) is further adhered; after the mixture of (A) and (C) is adhered to the food material, (B) is further adhered. That is, after adhering the mixture of (B) and (C) to the food material, further adhering (A); adhering by mixing (A) to (C).

  In the present invention, it is particularly preferable that (A) to (C) are mixed and adhered. This is because mixing (A) to (C) facilitates uniform adhesion to the food material, simplifies the production of the food for non-fried heat cooking, and improves the convenience of the manufacturer.

  In the method for producing a food for non-fried cooking according to the present invention, the heating is not particularly limited as long as it is not fried with oil, for example, using an iron plate, a frying pan, an oven, a steam oven, an oven toaster, a microwave oven, or the like. Can be heated.

  In the present invention, the heating is particularly preferably microwave heating using a microwave oven or the like from the viewpoint of simplicity.

  Hereinafter, each material used in the attaching step will be described in detail.

[Rough grains of expanded food derived from grains]
(A) As described above, the coarse grained expanded food derived from cereal is obtained by pulverizing the expanded food derived from cereal as it is or when it is sieved with a sieve having an opening of 1.0 mm. If it is what is included, it will not specifically limit. Therefore, (A) the swelled coarse food product derived from cereals may include those passing through the sieve when sieved with a sieve having an opening of 1.0 mm. This is because it is considered that fine powder generated when producing a coarse product of expanded food is included, or that fine powder is generated by crushing what has been sieved over during distribution and storage.

  In the present invention, when (A) the cereal-derived expanded food coarse particles are sieved with a sieve having an opening of 1.0 mm, the fraction passing through the sieve is less than 50% by mass with respect to the entire expanded food coarse particles. It is preferable that it is less than 40 mass%, and it is still more preferable that it is less than 20 mass%. As shown in Experimental Example 8 to be described later, instead of using (A) coarse grains of expanded food derived from cereals, when using only what passed through the sieve when sieved with a 1.0 mm sieve, This is because it is difficult to obtain a good texture.

  Moreover, it is preferable that (A) the swelled coarse food product derived from cereal contains a material that becomes over-sieved when sieved with a sieve having an opening of 2.5 mm. This is because a good texture can be obtained. Usually, the larger the particle, the harder it is to adhere to the food material, but by using the technique of the present invention, it is possible to efficiently adhere the expanded food coarse particles having large particles to the food material.

  The expanded food derived from the grain is, for example, a food expanded by a gas generated by a chemical reaction such as fermentation by microorganisms or a swelling agent, bread, crackers, etc .; a food expanded by steam generated by heating, Examples include hulls, oysters, etc .; tissue plant protein materials, rice puffs, and the like, which are foods expanded by rapid decompression after pressure treatment such as extruder treatment.

  (A) Grain-derived swollen food coarse particles include, for example, bread crumbs, cracker powder, arabic, oysters, textured plant protein materials, rice puffs, or pulverized products thereof. One or two of these The above can be appropriately selected and used. Moreover, as shown in Experimental Example 6 to be described later, raw bread crumbs obtained by adding fats and oils and heating can be used as coarse grains of puffed food.

The tissue-like plant protein material is produced using plant protein raw materials, and is in the form of granules, rods, or flakes, for example.
The plant protein raw material is a plant-derived protein material, and examples thereof include seed-derived protein materials such as soybeans, peas, corn, rice, barley, and wheat. These extracted / processed proteins (for example, rice glutelin, barley prolamin, wheat prolamin, wheat gluten, soybean globulin, soybean albumin, etc.), heat treatment, acid treatment, alkali treatment, enzyme treatment protein and the like thereof may also be used.

  In the present invention, among these, bread crumbs, cracker powders, hail, textured plant protein materials, rice puffs, or pulverized products thereof are preferred, and bread crumbs, cracker powder, hail, rice puffs, or pulverized products thereof are more preferred. Bread crumbs, cracker flours, or pulverized products thereof are more preferable.

[Powdered oligosaccharide]
In the attaching step, (B) 5 to 25 parts by mass of powdered oligosaccharides are used with respect to 100 parts by mass of the expanded food coarse particles. In the present invention, since the powdered oligosaccharide is used, it is possible to suppress the stickiness and obtain a texture satisfying the squeaky feeling.

  Moreover, content of the oligosaccharide of the powder used by this invention is 5-25 mass parts with respect to 100 mass parts of said puffed food coarse particles. By setting the mass to 5 parts by mass or more with respect to 100 parts by mass of the puffed food coarse particles, a texture satisfying the squeaky feeling can be obtained. And the moisture absorption at the time of a preservation | save can also be suppressed by setting it as 25 mass parts or less with respect to 100 mass parts of the said expanded food coarse particle.

  Although content of the oligosaccharide of the powder used by this invention is 5-25 mass parts with respect to 100 mass parts of said puffed food coarse particles, it is preferable to set it as 10-25 mass parts. By setting the amount to 10 parts by mass or more with respect to 100 parts by mass of the puffed food coarse particles, a texture that further satisfies the crisp feeling can be obtained. And by making it into 25 mass parts or less with respect to 100 mass parts of said puffed food coarse particles, the moisture absorption at the time of a preservation | save can also be suppressed as mentioned above.

The oligosaccharide is generally a saccharide in which several monosaccharides are linked by glycosidic bonds, and has a molecular weight of about 300 to 1500.
Although the oligosaccharide used by this invention is not specifically limited, It is preferable to use the oligosaccharide containing 2-6 sugars. This is because a non-fried cooked food excellent in adhesion can be obtained.

  Further, the molecular weight of the oligosaccharide used in the present invention is not particularly limited, but the molecular weight is preferably 1000 or less, and more preferably 500 or less. This is because, by setting the molecular weight to 1000 or less, it is possible to suppress the feeling of candy-like scratches and the texture that adheres to the teeth and obtain a good texture.

[Pregelatinized starch]
In the adhering step, (C) 5 to 25 parts by mass of pregelatinized starch is used with respect to 100 parts by mass of the expanded food coarse particles. In the present invention, since pregelatinized starch is used, compared with the case of using non-pregelatinized starch, the cereal-derived puffed food coarse particles and food material, or the adhesion between the puffed food coarse granules are excellent. Non-fried cooked food can be obtained.

  Moreover, content of the pregelatinized starch used by this invention is 5-25 mass parts with respect to 100 mass parts of said expanded food coarse granules. By setting it as 5 mass parts or more with respect to 100 mass parts of the said expanded food coarse particle, it is excellent in the adhesiveness of the expanded food coarse particle and food material derived from grain, or the said expanded food coarse particle. And it can suppress whiteness and can improve the external appearance of a foodstuff by setting it as 25 mass parts or less with respect to 100 mass parts of said puffed food coarse particles.

  The content of the pregelatinized starch used in the present invention is 5 to 25 parts by mass with respect to 100 parts by mass of the puffed food coarse particles, preferably 10 to 25 parts by mass. By setting it as 10 mass parts or more with respect to 100 mass parts of said expanded food coarse granules, it is further excellent in the adhesiveness of the expanded food coarse granules and food material derived from a grain, or the said expanded food coarse granules. And by setting it as 25 mass parts or less with respect to 100 mass parts of said puffed-food coarse particles, as above-mentioned, whiteness can be suppressed and the external appearance of a foodstuff can be improved.

  The pregelatinized starch used in the present invention is not particularly limited, and examples thereof include pregelatinized starches such as corn starch, waxy corn starch, wheat starch, tapioca starch, potato starch, etc., and one or two of these The above can be appropriately selected and used.

  Especially in this invention, it is preferable to use a tapioca starch, a potato starch, and a waxy corn starch as a starch seed | species among these, and it is still more preferable to use a tapioca starch. This is because tapioca starch, potato starch, and waxy corn starch contain a large amount of amylopectin and are highly water-absorbing, so that the pregelatinized starch absorbs moisture from the food material and swells to improve adhesion. . Moreover, it is considered that the pregelatinized starch absorbs the moisture of the food material, so that the coarse grains of the expanded food derived from the grains do not absorb the excess moisture and the texture is improved.

  In the present invention, pregelatinized starch that has been processed other than pregelatinization such as acetylation, etherification, and crosslinking can also be used. However, in general, the higher the degree of cross-linking, the lower the water absorption and the difficulty of swelling, so that it is difficult to obtain the effect of improving adhesion and texture. Therefore, pregelatinized starch having a high degree of crosslinking is considered unsuitable for the present invention.

  Furthermore, from the results of Experimental Example 5 to be described later, it is preferable to use a gelatinized starch having high water absorption. This is because the higher the water absorption, the better the texture and adhesion, and the less stickiness caused by moisture.

[Oil]
In the present invention, if necessary, in addition to (A) to (C), (D) fats and oils can be attached to the food material in the attaching step.
In the present invention, (D) oil is not an essential material in the attaching step. Therefore, in the present invention, as shown in Experimental Example 1 to be described later, (D) a non-fried cooked food having a good texture and adhesion can be provided without attaching fats and oils to the food material. ) By attaching the fats and oils to the food material, the texture and adhesion can be further improved as shown in Experimental Example 2 described later.

  The method of attaching (A) to (D) to the food material in the attaching step is not particularly limited. For example, each material of (A) to (D) is attached to the food material; (A) and (B) ) Is attached to the food material, and then each of the materials (C) and (D) is further attached to the food material; the mixture of (A) and (B) is attached to the food material. After adhering, the mixture of (C) and (D) is further adhered; after the (D) is adhered to the food material, the mixture of (A) to (C) is further adhered; After mixing (A) to (C), further mixing (D) and adhering; (A) to (D) mixing and adhering can be mentioned.

  In the present invention, in particular, it is preferable to mix (A) to (C) and then mix (D) and attach (A) to (D). . Simplification of the production of non-fried food for cooking can be achieved, and the convenience of the manufacturer is improved.

  Moreover, although content of the fats and oils used for this invention is not specifically limited, It is preferable to set it as 10-90 mass parts with respect to 100 mass parts of said puffed food coarse particles. A favorable food texture can be obtained by setting it as 10 mass parts or more with respect to 100 mass parts of the said expanded food coarse particle. And by setting it as 90 mass parts or less with respect to 100 mass parts of said expanded food coarse-grained substance, a sticky and greasy property can be suppressed and favorable food texture can be obtained.

  As described above, the content of fats and oils used in the present invention is preferably 10 to 90 parts by mass, more preferably 25 to 90 parts by mass, with respect to 100 parts by mass of the coarse food product. More preferably, it is 35-60 mass.

The kind of fats and oils that can be used in the present invention is not particularly limited as long as the effects of the present invention are not impaired, and one or more known fats and oils can be freely selected and used.
Specifically, for example, vegetable oils and fats such as soybean oil, corn oil, rice oil, rapeseed oil, sunflower oil, palm oil and cocoa butter; animal fats and oils such as fish oil, pork fat and beef tallow; Edible processed oils and fats that have undergone processing such as hydrogenation, fractionation, and transesterification (eg, margarine, fat spread, shortening, palm olein, palm stearin, etc.); from milk butter such as fermented butter, unsalted butter, and salted butter One type or two or more types can be freely selected and used. It is also possible to use powdered fats and oils obtained by pulverizing these.

  In the present invention, among these, oils and fats that are liquid at normal temperature are particularly preferable, and among oils and fats that are liquid at normal temperature, soybean oil, corn oil, rice oil, rapeseed oil, sunflower oil, and palm oil are particularly preferable.

[Other materials]
In this invention, unless the effect of this invention is impaired, arbitrary other materials other than each material mentioned above can be freely selected and used.
Specifically, for example, protein powder such as egg powder, gluten powder, casein powder, and milk protein powder; single or mixed spices such as pepper, garlic, onion, ginger, turmeric, mustard, and curry powder; salt, powdered soy sauce Seasonings such as amino acids, flours, corn flour, rice flour, buckwheat flour and other coarse grains other than the above coarse foods; thickeners such as xanthan and pullulan; pH adjusters; pigments; inorganic salts such as calcium carbonate Etc.

<Others>
In the present invention, the food for cooking non-fried food produced by the method according to the present invention can be distributed as it is, but can be refrigerated or frozen as necessary. When distributed in the market as a refrigerated product, a chilled product, or a frozen product, it may be heated at home or in a store at the time of eating, and may be a non-fried cooked food in the home or store.

2. Non-fried cooked mix The non-fried cooked mix according to the present invention comprises (A) a cereal-derived puffed food coarse product, and (B) 5 to 25 parts by mass of powder based on 100 parts by mass of the puffed food coarse product. And (C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded food coarse particles. Moreover, (D) fats and oils can be further contained as needed. Since the materials (A) to (D) are the same as those described above, description thereof is omitted here.

  By using the non-fried cooked mix according to the present invention, it is close to the texture of oily food, and the adhesiveness between the expanded food coarse particles and food materials derived from cereals, or between the expanded food coarse particles is good, Non-fried cooked food is obtained.

  Moreover, when the non-fried heat cooking mix which concerns on this invention is distribute | circulated in the market, and manufacturing the food for non-fried heat cooking industrially, this manufacturing process can be simplified by using this mix. Alternatively, by using the non-fried cooking mix according to the present invention distributed in the market at home, it is possible to save the user the trouble of mixing each material, and it is easy to have a good texture and adhesion at home. It becomes possible to obtain the non-fried cooking food which has. Therefore, the non-fried heat cooking mix according to the present invention is very useful regardless of whether it is used industrially or used at home.

  Moreover, the mix for non-fried heat cooking which concerns on this invention may mix | blend the other material mentioned above in the range which does not impair the effect of this invention. Since other materials are the same as those described above, description thereof is omitted here.

3. Non-fried food for cooking The non-fried food for cooking according to the present invention is obtained by attaching the non-fried food for cooking according to the present invention to a food material. Since the non-fried cooking mix according to the present invention is the same as that described above, the description thereof is omitted here.

  The food for cooking non-fried food according to the present invention is obtained by adhering the non-fried cooking mixture according to the present invention to a food material. It is close to the texture of food, and the adhesion between the expanded food coarse particles derived from cereals such as bread crumbs and the food material, or between the expanded food coarse particles is also good.

  In the present invention, the food for non-fried cooking according to the present invention can be distributed as it is, but it can also be refrigerated or frozen as necessary. When distributed in the market as a refrigerated product, a chilled product, or a frozen product, it may be heated at home or in a store at the time of eating and made into a non-fried cooked food in the home or store.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Experimental example 1>
In Experimental Example 1, the blending amounts of powdered oligosaccharide and pregelatinized starch used in the adhesion process were examined.

(1) Experimental procedure In this Experimental Example 1, 40 g of each mix prepared using various materials (parts by mass) shown in Tables 1 and 2 below and one piece of pork loin (100 g) for pork cutlet in a plastic bag Each mix was sprinkled on pork loin and lightly held to prepare foods for non-fried cooking. Thereafter, each non-fried food for cooking is taken out from a plastic bag, placed on a dish with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Examples 1 to 5 and Comparative Example 1 -9 non-fried cooked foods were prepared.

In Experimental Example 1, dried bread crumbs were used as coarse grains of expanded food derived from grains. This dry bread crumb was prepared by heating raw bread crumb having a water content of 40% by mass in an oven at 150 ° C. for 30 minutes. In addition, isomalt 900P (manufactured by Showa Sangyo Co., Ltd., the same applies below) was used as the powdered oligosaccharide, and SF-α (manufactured by Shikishima Starch Co., Ltd., applies hereinafter) was used as the pregelatinized starch.
Each mix was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salt and pepper to the dried bread crumbs.

(2) Evaluation method Based on the evaluation criteria shown in Table 3 below, each prepared non-fried cooked food was subjected to sensory evaluation by 10 panelists.

(3) Results The average points of the results of sensory evaluation are shown in Tables 1 and 2 above.

The non-fried cooked foods of Examples 1 to 5 had good texture and adhesion.
On the other hand, the non-fried cooked food of Comparative Example 1 was slightly inferior in texture although it had good adhesion. Further, since the amount of pregelatinized starch was large, it became white and unfavorable in appearance. Furthermore, since the amount of oligosaccharide was large, sweetness remained and the taste was poor. In addition, the non-fried cooked foods of Comparative Examples 2 to 4 containing only oligosaccharides were particularly poor in adhesion. Furthermore, the non-fried cooked foods of Comparative Examples 5 to 8 containing only pregelatinized starch had particularly bad texture. And the non-fried cooking food of the comparative example 9 which does not mix | blend neither an oligosaccharide nor pregelatinized starch was the lowest evaluation about both food texture and adhesiveness.

Therefore, from this Experimental Example 1, it is preferable that the powdered oligosaccharide is 5 to 25 parts by mass and the pregelatinized starch is 5 to 25 parts by mass with respect to 100 parts by mass of the cereal-derived swollen food coarse particles. I understood.
Moreover, it turned out that it is preferable to use 10-25 mass parts of powdered oligosaccharides and 10-25 mass parts of pregelatinized starch with respect to 100 mass parts of swelled coarse foods derived from grains.

<Experimental example 2>
In Experimental Example 2, the case where oils and fats were further used in the adhesion process was examined.

(1) Experimental procedure In this Experimental Example 2, 40 g of each mix prepared using various amounts (parts by mass) of materials shown in Table 4 below and one piece of pork loin (100 g) for pork cutlet are placed in a plastic bag. Each mix was then sprinkled on pork loin and lightly held to prepare each non-fried food for cooking. Thereafter, each non-fried food for cooking is taken out from a plastic bag, placed on a dish with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Non-fried cooking in Examples 6 to 11 A food was prepared.

In Experimental Example 2, dry bread crumbs were used as coarse grains of expanded food derived from cereals, and salad oil was used as fats and oils. In this Experimental Example 2, dry bread crumbs were prepared by the same method as in Experimental Example 1.
Each mix is mixed with this dried bread crumb by adding powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salad oil (manufactured by Showa Sangyo Co., Ltd., the same shall apply hereinafter), salt and pepper. It was prepared by.

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results Table 4 shows the average score of the sensory evaluation results. In Table 4, Example 2 shown in Table 1 is also shown for reference.

  The non-fried cooked foods of Examples 6 to 11 were more excellent in adhesion than the non-fried cooked foods of Example 2 that did not use fats and oils. Furthermore, the non-fried cooked foods of Examples 7 to 10 were excellent in texture in addition to adhesion.

  Therefore, from this Experimental Example 2, it was found that it is preferable to use fats and oils in the attaching step. Moreover, it is preferable to make fats and oils into 10-90 mass parts with respect to 100 mass parts of swelled coarse foodstuffs derived from grains, it is more preferable to set it as 25-90 mass parts, and it is set as 35-60 mass parts. It turned out to be more preferable.

<Experimental example 3>
In Experimental Example 3, the type of sugar used in the attachment process was examined.

(1) Experimental Procedure In Experimental Example 3, various materials (parts by mass) shown in Table 5 below and * (B) in Table 5 below were prepared using the sugars shown in Tables 6 and 7 below. 40 g of each mix and 1 piece (100 g) of pork loin for pork cutlet were put into a plastic bag, each mix was sprinkled on pork loin, and lightly restrained, and each non-fried food for cooking was prepared. Then, each non-fried food for cooking by heating was taken out from the plastic bag, placed on a dish laid with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Examples 12 to 15 and Comparative Example 10 ~ 13 non-fried cooked foods were prepared.

In this Experimental Example 3, dried bread crumbs were used as coarse grains of expanded food derived from grains, and salad oil was used as fats and oils. In this Experimental Example 3, dry bread crumbs were prepared by the same method as in Experimental Example 1.
Each mix was prepared by adding and mixing * (B) in Table 5 below, pregelatinized starch (SF-α), salad oil, salt and pepper to this dry bread crumb.

Isomalt (registered trademark) 900P and Isomalt (registered trademark) 900: Showa Sangyo Co., Ltd., containing 89% or more oligosaccharides of 2-4 sugars (mainly branched oligosaccharides)
Mardec (registered trademark) PH400P and Mardec (registered trademark) PH400: Showa Sangyo Co., Ltd., containing 40% or more oligosaccharides of 5-6 sugars Treha (registered trademark): Hayashibara Co., Ltd., disaccharide (trehalose) Containing oligosaccharide 98.0% or more Containing crystal glucose: Showa Sangyo Co., Ltd., Monosaccharide SPD (registered trademark): Showa Sangyo Co., Ltd., DE20 dextrin For the oligo MT500 fraction of Example 14, Oligo MT500 (manufactured by Showa Sangyo Co., Ltd.) was fractionated with a chromatographic separator (Tresone; manufactured by Organo Co., Ltd.) and purified by HPLC (C18 reverse phase ODS-AQ; used by YMC Corporation) Then, after obtaining syrup having a purity of 90% or more of maltotriose (trisaccharide oligosaccharide), spray drying, A powdered oligosaccharide (oligo MT500 fraction) containing 90% or more of maltotriose was obtained.

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results The average points of the sensory evaluation results are shown in Tables 6 and 7 above.

The non-fried cooked foods of Examples 12 to 15 had good texture and adhesion.
On the other hand, the non-fried cooked foods of Comparative Examples 10 and 11 using sugar in a powdered form that was not an oligosaccharide were inferior in texture as compared to the non-fried cooked foods of Examples 12-15. Further, the non-fried cooked foods of Comparative Examples 12 and 13 using the oligosaccharide in a liquid form were sticky and had a very bad texture.

  Therefore, it was found from Experimental Example 3 that it is better to use powdered oligosaccharides.

<Experimental example 4>
In Experimental Example 4, the type of starch used in the adhesion process was examined.

(1) Experimental procedure In this Experimental Example 4, various materials (parts by mass) shown in the following Table 8 and * (C) in the following Table 8 were prepared using the starches shown in the following Tables 9 and 10, respectively. 40 g of each mix and 1 piece (100 g) of pork loin for pork cutlet were put in a plastic bag, each mix was sprinkled on pork loin and lightly held, and each non-fried food for cooking was prepared. Then, each non-fried food for cooking by heating was taken out from the plastic bag, placed on a dish laid with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Examples 16 to 22 and Comparative Example 14 A non-fried cooked food was prepared.

In this Experimental Example 4, dry bread crumbs were used as cereal-derived expanded food coarse granules, and salad oil was used as fats and oils. In this Experimental Example 4, dry bread crumbs were prepared by the same method as in Experimental Example 1.
Each mix was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), * (C) in Table 8 below, salad oil, salt and pepper to this dry bread crumb.

SF-α: Shikishima Starch Co., Ltd., pregelatinized tapioca starch Matsunoline (registered trademark) 340: Matsutani Chemical Industry Co., Ltd., pregelatinized phosphate cross-linked tapioca starch C ☆ HiForm72348: Cargill Japan Co., Ltd. Phosphoric acid cross-linked tapioca starch Matsunoline (registered trademark) M: Made by Matsutani Chemical Industry Co., Ltd., α-modified potato starch Amicol (registered trademark) BJ-2: Made by Nissho Kagaku Co., Ltd. Co., Ltd., pregelatinized corn starch Matsunoline (registered trademark) FA102: Matsutani Chemical Industry Co., Ltd., pregelatinized phosphate cross-linked waxy corn starch SF-500: Shikishima Starch Co., Ltd., tapioca acetate starch

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results The average points of the results of sensory evaluation are shown in Tables 9 and 10 above.

The non-fried cooked foods of Examples 16 to 22 had good texture and adhesiveness.
On the other hand, the non-fried cooked food of Comparative Example 14 using starch that was not pregelatinized was inferior in adhesion as compared with the non-fried cooked foods of Examples 16-22.
Furthermore, when comparing the non-fried cooked foods of Examples 16 to 22, among the pregelatinized starches, the use of tapioca starch, potato starch, or waxy corn starch as the starch species is superior in texture and adhesion. I understood.

Therefore, it was found from Experimental Example 4 that it is better to use pregelatinized starch.
Moreover, it turned out that it is better to use tapioca starch, potato starch, and waxy corn starch as starch types among pregelatinized starches.

<Experimental example 5>
In Experimental Example 5, the type of starch used in the adhesion process was examined in more detail.

(1) Experimental Procedure In Experimental Example 5, the water absorption was measured for each pregelatinized starch used in Examples 16 to 22 shown in Tables 9 and 10 above.

  First, a solution obtained by adding 10 g of water to 0.5 g of pregelatinized starch was placed in a centrifuge tube, and stirred and mixed with a shaker / stirrer (test tube mixer TRIO TM-1; manufactured by ASONE Corporation). Thereafter, centrifugation (4500 rpm, 1 minute 15 seconds) was performed, and the height of the suspension layer (cm) and the amount of separated liquid (g) were measured. The value obtained by subtracting the liquid amount (g) separated from the added water (10 g) was taken as the water absorption amount (g) of each starch. When water was added to the pregelatinized starch, the pregelatinized starch was gradually added to the water so as not to become mamako.

(2) Results The results are shown in Table 11 below. In Table 11, the average score of the sensory evaluation results shown in Tables 9 and 10 is also shown for reference.

From this Experimental Example 5, it was found that the higher the water absorption value, the better the texture and adhesion. This is because the pregelatinized starch absorbs the broth that comes out of the meat during heating, so when using pregelatinized starch with high water absorption, the breadcrumbs do not absorb extra moisture and the texture of the breadcrumbs is good it is conceivable that. In addition, it is considered that by using the pregelatinized starch having high water absorption, the starch absorbs water sufficiently and swells, so that the adhesiveness is also excellent.
Therefore, it was found that, among the pregelatinized starches, it is preferable to select pregelatinized starch having a high water absorption value.

<Experimental example 6>
In this experiment example 6, the case where the fat (fat containing bread crumbs) which added fats and oils to the raw bread crumbs and heated in the adhesion process was used as the grain-derived expanded food coarse grain was examined.

(1) Experimental procedure In Experimental Example 6, 40 g of each mix prepared using various materials (parts by mass) shown in Table 12 below and one piece of pork loin (100 g) for pork cutlet are put into a plastic bag. Each mix was then sprinkled on pork loin and lightly held to prepare each non-fried food for cooking. Then, each non-fried food for cooking is taken out from a plastic bag, placed on a dish with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Non-fried cooking in Examples 23 to 28 A food was prepared.

In Experimental Example 6, fat-containing bread crumbs were used as coarse grains of expanded food derived from grains. In this Experimental Example 6, raw bread crumbs having the water content (mass%) shown in Table 12 below were used in the amount (g) shown in Table 12 below, and the amount of salad oil as fats and oils shown in Table 12 below (g) The addition was prepared by heating in an oven at 150 ° C. for 30 minutes.
Each mix was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salt and pepper to the fat-containing bread crumbs.

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results Table 12 shows the average score of the sensory evaluation results.

  From this Experimental Example 6, even when the fats and oils were added to the raw bread crumbs and heated (oil-containing bread crumbs) in the adhering step as the coarse grains of the cereal-derived expanded food, good texture and adhesion It has been found that a non-fried cooked food product having the following can be obtained.

<Experimental example 7>
In Experimental Example 7, a case was examined in which, in the adhering step, bukkarei and rice puff were used as coarse grains of expanded food derived from grains.

(1) Experimental procedure In Experimental Example 7, 40 g of each mix prepared using various materials (parts by mass) shown in Table 13 below and one piece of pork loin (100 g) for pork cutlet were put in a plastic bag. Each mix was then sprinkled on pork loin and lightly held to prepare each non-fried food for cooking. Then, each non-fried food for cooking by heating was taken out from the plastic bag, placed on a dish with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Examples 29 to 32 and Comparative Example 15 And 16 non-fried cooked foods.

  In this Experimental Example 7, a commercially available product (bubuarere; manufactured by Inoue Takara Co., Ltd.) and a commercial product (puff soft germinated brown rice; manufactured by Rice Island Co., Ltd.) were used as the bushare.

  In addition, the mix of Examples 29 and 31 was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salt and pepper to this bukkake or rice puff. . The mix of Examples 30 and 32 was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salad oil, salt and pepper to this braised or rice puff. .

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results Table 13 shows the average score of the sensory evaluation results.

  From this Experimental Example 7, a non-fried cooked food having a good texture and adhesiveness can be obtained even in the case where bukkare and rice puff are used as coarse grains of expanded food derived from cereals in the attaching step. I understood that.

<Experimental Example 8>
In this Experimental Example 8, the case where bread crumbs (hereinafter also referred to as “fine bread crumbs”) that passed through a sieve having an opening of 1.0 mm were used in the adhering step instead of the coarse grains of expanded food derived from grains. .

(1) Experimental procedure In this Experimental Example 8, 40 g of each mix prepared using various amounts (parts by mass) of materials shown in Table 14 below and 1 piece of pork loin (100 g) for pork cutlet are put into a plastic bag. Each mix was then sprinkled on pork loin and lightly held to prepare each non-fried food for cooking. Then, each non-fried food for cooking is taken out from a plastic bag, placed on a dish with kitchen paper and lightly wrapped, and then heated in a microwave oven (600 W) for 2 minutes. Non-fried cooking in Comparative Examples 17 and 18 A food was prepared.

In this Experimental Example 8, the fine bread crumbs were sieved when the dried bread crumbs used in Experimental Example 1 were pulverized with a mill (Milcer 800DG; manufactured by Iwatani Corporation) and sieved with a sieve having an opening of 1.0 mm. Only the bread crumbs that passed through were used.
Moreover, the mix of Comparative Example 17 was prepared by adding and mixing powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salt and pepper to this fine bread crumb. The mix of Comparative Example 18 was prepared by adding powdered oligosaccharide (Isomalt 900P), pregelatinized starch (SF-α), salad oil, salt and pepper to this fine bread crumb.

(2) Evaluation Method Based on the evaluation criteria shown in Table 3 above, sensory evaluation by 10 panelists was performed on each prepared non-fried cooked food.

(3) Results Table 14 shows the average score of the sensory evaluation results. In Table 14, for reference, Example 2 shown in Table 1 and Example 8 shown in Table 4 are also shown.

  From Experimental Example 8, it was found that, in the attaching step, when fine bread crumbs were used instead of the grain-derived expanded food coarse granules, it was difficult to obtain a good texture.

<Experimental Example 9>
In Experimental Example 9, non-fried cooked foods prepared by experimental procedures other than Experimental Examples 1 to 8 were examined.

(1) Experimental procedure 1
40 g of each mix prepared using various materials in the amount shown in Example 8 in Table 4 above or in Example 24 in Table 12 above and one piece of pork loin (100 g) for pork cutlet The mixture was put into a bag, each mix was sprinkled on pork loin and lightly held, and then quickly frozen to prepare each non-fried food for cooking. Thereafter, each non-fried food for cooking was stored at -18 ° C for 1 month. Then, each non-fried food for cooking was put on a plate with kitchen paper spread and lightly wrapped, heated for 4 minutes in a microwave oven (600 W), and the non-fried food cooked in Examples 33 and 34. Was prepared.

(2) Experimental procedure 2
Flour: 100 parts by weight, sucrose: 30 parts by weight, skim milk powder: 3 parts by weight, salt: 1 part by weight, egg: 10 parts by weight, dry yeast: 3 parts by weight and water: 44 parts by weight Chased for 2 minutes at low speed and 7 minutes at medium speed. Further, shortening: 8 parts by mass were added, and the mixture was kneaded at a low speed for 1 minute and at a medium speed for 5 minutes (kneading temperature: 28 ° C.). After taking a floor time (28 ° C., 20 minutes), 40 g was divided and rounded to take a bench time (15 minutes). After wrapping and forming curry and taking a proof (40 ° C., 40 minutes), salad oil was applied to the surface of the dough, and the amount shown in Example 8 in Table 4 above or the amount shown in Example 24 in Table 12 above Each of the mixes prepared using various materials was sprayed to prepare each non-fried food for cooking (curry bread dough). Thereafter, each non-fried cooked food was baked in an oven at 200 ° C. for 10 minutes to prepare the non-fried cooked foods (baked curry pan) of Examples 35 and 36.

(3) Experimental procedure 3
Boiled macaroni 75g white sauce entangled with 75g white sauce is put into a heat-resistant paper container (capacity 266cc), and further white sauce 75g is added, and the amount shown in Example 8 in Table 4 above or above Each mix prepared using various materials in the amounts shown in Example 24 of Table 12 was dusted. Then, the lid was put on, and each was refrigerated (approximately 7 ° C.) or rapidly frozen to prepare each non-fried food for cooking (refrigerated gratin or frozen gratin). Thereafter, each non-fried food for cooking was stored for about 1 day at about 7 ° C. in a refrigerated gratin and for about 1 week at about −18 ° C. in a frozen gratin. Then, each non-fried food for cooking was heated in a microwave oven (600 W) to prepare non-fried food for cooking (gratin) of Examples 37 to 40.

(4) Evaluation method Each non-fried cooked food prepared by each experimental procedure was subjected to sensory evaluation by 10 panelists.

(5) Results The non-fried cooked foods of Examples 33 and 34 prepared according to Experimental Procedure 1 have bread crumbs, meat, and bread crumbs firmly attached, and the texture is also good with the same crumbs as fried foods. It was of good quality.

  The non-fried cooked foods (baked curry bread) of Examples 35 and 36 prepared by the experimental procedure 2 have bread crumbs, bread and bread crumbs firmly attached, and also have a good texture and texture. Met.

  The bread crumbs on the surface of the non-fried cooked food (gratin) of Examples 37 to 40 prepared by the experimental procedure 3 adhered firmly to the non-fried cooked food (gratin), had a good texture and a good texture. .

  In the present invention, a non-fried cooked food having good texture and adhesiveness can be obtained. By providing a non-fried cooked food manufacturing method, a non-fried cooked food mix, and a non-fried cooked food product that can provide such non-fried cooked foods, new customers can be cultivated, and existing demand It can also meet the demands of those who have a problem.

Claims (10)

(A) Grain-derived swollen food coarse product,
(B) 5 to 25 parts by mass of a powdered oligosaccharide with respect to 100 parts by mass of the expanded food coarse product,
(C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded food coarse particles,
A method for producing a food for non-fried cooking, wherein at least an adhering step for adhering to a food material is performed.   The manufacturing method of the food for non-fried heat cooking of Claim 1 which mixes and adheres said (A)-(C) in the said adhesion process.   In the said adhesion process, in addition to said (A)-(C), (D) Fats and oils are made to adhere to the said food material, The manufacturing method of the food for non-fried heat cooking of Claim 1 or 2.   4. In the attaching step, after mixing (A) to (C), the (D) is further mixed and attached, or the (A) to (D) are mixed and attached. The manufacturing method of the food for non-fried heating cooking as described in 2.   The content of the (D) is a method for producing a food for non-fried heat cooking according to claim 3 or 4, wherein the content of the (D) is 10 to 90 parts by mass with respect to 100 parts by mass of the coarse food product.   The said heating is a manufacturing method of the food for non-fried heating cooking as described in any one of Claim 1 to 5 which is the heating by a microwave. (A) Grain-derived swollen food coarse product,
(B) 5 to 25 parts by mass of a powdered oligosaccharide with respect to 100 parts by mass of the expanded food coarse product,
(C) 5 to 25 parts by mass of pregelatinized starch with respect to 100 parts by mass of the expanded food coarse particles,
Non-fried cooking mix containing at least.   (D) The mix for non-fried heat cooking of Claim 7 which further contains fats and oils.   The non-fried heat cooking mix according to claim 8, wherein the content of (D) is 10 to 90 parts by mass with respect to 100 parts by mass of the coarse food product.   A non-fried food for cooking by heating, wherein the non-fried cooking mixture according to any one of claims 7 to 9 is attached to a food material.