JP2016174583A - Coating material for non-fry and food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coating material for non-fry having juicy feeling with oil and fat feeling which is concentration feeling of taste like fry cooking and crispy feeling of a surface in non-fry cooking and foods using the same with overcome problem of unsatisfactory due to less concentration feeling of taste, juicy feeling with oil and fat feeling which is deliciousness and crispy feeling of cocking without frying with oil.SOLUTION: The above described problem is solved by a coating material for non-fry containing 50 to 90% of oil and fat and blended with high oil and fat-containing dry food containing protein and sodium octenyl succinate having one or more shape and using the same.SELECTED DRAWING: None

Description

  TECHNICAL FIELD The present invention relates to a non-fried clothing material containing a dry product containing high fat and oil containing 50-90% fat and oil and containing a protein having a shape and / or sodium starch octenyl succinate, and a food product using the same.

  In recent years, fried cooking at home tends to be avoided because of health-consciousness and the hassle of fried cooking. In order to simplify cooking, reduce time and avoid excessive lipid intake, there is an increasing demand for non-fried cooking that cannot be fried in oil, such as microwave cooking, oven cooking, hot air cooking such as non-friar, superheated steam cooking, frying pan cooking, etc. Yes. However, cooking that is not deep-fried has problems that it is unsatisfactory because of its rich taste, delicious juiciness with a sense of fat and oil, and less surface roughness.

  Non-fried fried powder has been studied in the past, and various techniques for maintaining a good texture of the clothing material by blending various materials into the clothing material have been proposed.

  For microwave oven heating comprising 40 to 60% by weight of durum flour and / or corn grits, 3 to 18% by weight of dextrin, and 1 to 14% by weight of fats and oils, and the content of the thermocoagulable protein material is 1% by weight or less. Clothing material (see, for example, Patent Document 1), (A) 40 to 80% by weight of wheat flour, (B) 3 to 30% by weight of pregelatinized high amylose starch and / or derivative thereof, (C) cross-linked starch, etherified starch And 10 to 60% by weight of at least one starch selected from waxy starch, tapioca starch and high amylose starch, preferably (D) 2 to 7% by weight of powdered fats and oils (E) 0. 5 to 3% by weight of fried food materials and fried foods using the clothing materials (see, for example, Patent Document 2), baked and ground products derived from wheat flour, deliquescence food materials, thermocoagulable food materials, fats and oils and Contains swelling agent Mix for fried non-fried (e.g., see Patent Document 3.) And the like are known.

  In addition, although there is a proposal of a method that can maintain the crispness of clothes, no proposal has been made yet to improve the feeling of oil and fat and the feeling of frying for the lack of richness of taste due to being non-fried.

JP 2013-220036 A JP 11-46711 A JP 2003-284518 A

  The present invention has been made in view of the above-described circumstances, and the object thereof is a non-fried garment having a succulent and juicy taste that is rich in taste, such as a fried cooked product, and having a rough surface. It is to provide a material and a food using the same.

  As a result of intensive studies, the present inventor is a dried product containing protein and / or sodium octenyl succinate starch and fats and oils, wherein the fat content is 50% to 90% of the dried product, The present invention provides a non-flying garment characterized in that the shape of the product includes a dry product containing high fats and oils, wherein 1.0 mm or more is 50% or more.

  In non-fried cooking, it is possible to provide non-fried clothing and a food using the same that have a juicy feeling of fat and oil, which is rich in taste like a fried cooked product, and has a rough surface. Become.

Hereinafter, the present invention will be described in detail.
The high fat and oil-containing dried product contains protein and / or sodium octenyl succinate starch and fats and oils, and the content of the fats and oils is 50% to 90% (preferably 60% to 90%, more preferably). 60-80%), and the size of the dried product is characterized in that one side of 1.0 mm or more is 50% or more, preferably 60% or more. The size of the dried product was measured by placing 50 g of the dried product on a standard sieve having a diameter of 200 mm and an opening of 1.0 mm, screening, and calculating the ratio of the amount remaining on the sieve.

  Whereas the conventional powdered fats and oils pass almost 100% through a sieve having an opening of 1.0 mm, the obtained high fat and oil-containing dried product has a thickness of 1.0 mm or more of 50% or more, preferably 60% or more, more preferably Is 70% or more, and is in a granular form, unlike conventional powdered fats and oils.

  The protein is not particularly limited, but is preferably at least one selected from the group consisting of soybean protein, chicken egg protein, milk protein, gelatin, collagen, and fish protein. Examples of soy protein include isolated soy protein and concentrated soy protein, and are not particularly limited, but are preferably isolated soy protein. The whey protein includes whey protein, milk casein, and caseinate, and is not particularly limited, but is preferably whey protein or caseinate. Gelatin includes gelatin derived from cow, pig, chicken, fish skin or bone, and is not particularly limited, but preferably has a molecular weight of 10,000 or more. The collagen includes collagen derived from cow, pig, chicken, fish skin or bone, and is not particularly limited, but is preferably derived from cow, pig, chicken, fish skin.

  The origin starch of the sodium octenyl succinate starch is not particularly limited, and examples thereof include potato starch, sweet potato starch, tapioca starch, corn starch, wheat starch and rice starch starch. Sodium octenyl succinate starch is a starch having surface activity added by introducing octenyl succinic acid groups into the starch, and is obtained by esterifying starch with octenyl succinic anhydride. Examples of the starch sodium octenyl succinate used in the present invention include those obtained by octenyl succinate esterification, those obtained by further calcination treatment of octenyl succinate ester, and those obtained by further lowering the molecular weight, and those obtained by further alphatization. About the processing method of said starch, you may combine 2 or more types. These starch sodium octenyl succinates can be used alone or in combination of two or more.

  The high fat and oil-containing dried product may be used alone or in combination with protein and sodium starch octenyl succinate. When used in combination, the ratio of the protein and starch sodium octenyl succinate is preferably 1 part to 99 parts of protein protein relative to 1 part to 99 parts of starch sodium octenyl succinate as a mass ratio. More preferably, sodium starch octenyl succinate is 10 to 95 parts, and protein is 5 to 90 parts.

  The fats and oils are not particularly limited, and any oils and fats may be used. Vegetable oil or animal oil may be used, and the melting point is not limited. Examples include chicken oil, lard, rice oil, sesame oil, olive oil, palm oil, shortening and the like. Although not particularly limited, animal fats such as chicken oil and lard are preferred from the viewpoint of flavor.

  The ratio of lipid and protein and / or starch sodium octenyl succinate is preferably 10% to 50% of protein and / or sodium starch octenyl succinate with respect to 50% to 90% of lipid. More preferably, the protein and / or sodium octenyl succinate starch is 10% to 40%, most preferably 20 to 40%.

  Although it does not specifically limit as another compounding product, A thickening polysaccharide, starch, and a dietary fiber are mentioned as a viscosity adjustment raw material, A thickening polysaccharide is preferable from the point of manufacture appropriateness. Examples of the flavor imparting material include salt, sugar, sodium glutamate, nucleic acid, yeast extract and seasoning extract. The addition amount of other blended products is not particularly limited, but may be appropriately blended depending on the suitability for production and the purpose of imparting flavor, and the total amount is preferably 20% or less.

  The thickening polysaccharide is not particularly limited. Can be illustrated. Of these, guar gum, xanthan gum and carrageenan are preferable from the viewpoint of production suitability.

Non-fried clothing is not particularly limited, and may be non-fried clothing made of wheat flour, starch, corn powder, vegetable protein, skim milk powder, processed starch, starch degradation product, seasoning powder, swelling agent, etc. Any non-fried clothing material comprising the high-fat and fat-containing dry product for the non-fried clothing material may be used.
Next, embodiments of the present invention will be described in detail. The technical scope of the present invention is not limited by these embodiments, and can be implemented in various forms without changing the gist of the invention.

<Test 1: Difference in protein, combined use of protein and sodium starch octenyl succinate, and production of high-fat-containing dried products by differences in fats and oils>
Weighed 60 g of water in a 500 ml metal measuring cup, added 20 g of protein and / or starch sodium octenyl succinate and stirred to make a protein and / or starch sodium octenyl succinate solution (protein and / or starch sodium octenyl succinate aqueous solution) Preparation step).
In addition, when using protein together, in order to raise solubility, it heated at 50 degreeC in the hot water bath set to 50 degreeC with the thermocontroller.

Next, the homomixer T.M. K. Stir with ROBO MICS (manufactured by TOKUSU KIKA KIGYO CO. LTD) for 2 minutes, add 50 g of chicken oil little by little and stir for 4 minutes and 30 seconds until uniform, to obtain an oil-in-water dispersion (dispersion preparation) Process).
If necessary, when adding a thickening polysaccharide, add 2 g of the thickening polysaccharide in small portions and stir for 1 minute to obtain a dispersion containing the thickening polysaccharide (Thickening polysaccharide-containing dispersion) Liquid preparation step).
20 g of these dispersions were taken out on a Teflon (registered trademark) sheet and subjected to microwave heat drying (MD) (drying step). The MD condition was 1.6 kW · 3.3 min. This was cut 3 mm × 3 mm in length and breadth to obtain a granular high fat and oil-containing dry product.

  Proteins used in the test were soy protein, whey protein, collagen, and egg white powder. Moreover, the fats and oils used for the test were chicken oil and lard. Guar gum, which is a thickening polysaccharide used in the test, improves the formability and improves the production suitability when blended. Table 1 shows the blend of high-fat oil-containing dried products containing protein and / or sodium octenyl succinate starch and fats and oils. The fat and oil content of the high fat and oil-containing dried product was calculated from the solid content and fat and oil content of the raw materials shown in Table 2. According to the results of Examples 1 to 7, each protein and / or sodium octenyl succinate starch contained 70% or more of fats and oils and was able to provide a stable dry product. All within the scope of the right of the present invention).

Examples 6-9, Comparative Examples 1-2
A fried powder mix was prepared from non-fried ingredients by mixing uniformly with the formulation shown in Table 3.

  Examples 6 to 9 were prepared by blending 0.25 g of the high fat and oil-containing dried product prepared in Examples 4 to 7 and 2.25 g of commercially available non-fried flour. Comparative Example 1 was prepared from commercially available non-fried flour. In Comparative Example 2, only 0.25 g of lard powdered oil (fat content 70%) and 2.25 g of fried powder from commercially available non-fry were blended to prepare a fried powder mix from non-fry.

Test example 1
Sprinkle the chicken fried mix from the non-fried ingredients shown in Table 3 on about 25 g of the peeled chicken thighs, place it on a plate with cooking paper, heat it in a microwave for 600 W for 2 minutes without wrapping, Got fried from non-fly. According to the evaluation criteria shown in Table 4, the sensory evaluation of 5 points | pieces was performed about the juicy with the oily feeling which is the taste of fried from non-friedness, and the rough feeling of the surface which is a food texture. The results of the average score are shown in Table 5.

  As is clear from the results in Table 5, the fat and oily feeling was improved and the taste was improved by replacing the high-fat containing dried product containing protein and / or sodium octenyl succinate starch and fat with non-fried clothing 10%. Expressed. In addition, the combination of protein and sodium octenyl succinate compared to protein alone or sodium octenyl succinate alone had a higher score in taste and texture. In addition, when the same amount of powdered fats and oils having the same fat content as that of the dried product containing high fats and oils was added, the result was that the feeling of fats and oils could not be felt compared to those that could not be added, and the texture was also low in evaluation. .

  By using the high-fat content dry product for non-fry clothing of the present invention, in non-fry cooking, the non-fried food has a fat and juicy taste that is rich in taste like a fried cooked product, and the surface has a mild feeling. It becomes possible to provide clothing materials and foods using the same, and contribute greatly to the industry.

Claims (5)

  A dried product comprising protein and / or sodium octenyl succinate starch and fats and oils, wherein the content of the fats and oils is 50% to 90%, and the shape of the dried product is 50% when 1.0 mm or more This is a high-fat-containing dry product for non-fried clothing.   2. The high fat and oil-containing dried product according to claim 1, wherein the protein according to claim 1 is at least one selected from the group consisting of soybean protein, chicken egg protein, milk protein, gelatin, collagen and fish meat protein.   The high fat and oil-containing dried product according to any one of claims 1 to 3, comprising 0 to 5% of a thickening polysaccharide.   A non-flying clothing material comprising the high fat and oil-containing dried product according to claim 1.   A food comprising the non-fried clothing material according to claim 4.