JP2022153708A - Coating material for non-fried food - Google Patents

Abstract

To provide a coating material for acquiring a non-fried food excellent in appearance and a texture, in cooking such as, a frying pan cooking, and a production method of a non-fried food using the coating material.SOLUTION: There is provided a coating material for a non-fried food, the coating material for a non-fried food comprises: a starch composition including one or two or more kinds of granular materials selected from, potato, corn and rice; a fat composition; a lecitin; and a protein material, in which a content of the fat composition in the coating material is 40 mass% or greater and 70 mass% or smaller. There is also provided a production method of the non-fried food in which, cooking other than frying, is performed to a food material covered with the coating material.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a coating material capable of suppressing peeling of the coating of non-fried food cooked in a frying pan or the like.

BACKGROUND ART In recent years, non-fried foods that have the same appearance and texture as fried foods without being oiled have attracted attention from the viewpoint of ease of cooking. This demand is particularly strong in home cooking.

At home, methods such as ``ageyaki,'' which involves cooking with a very small amount of oil used for cooking, have been devised, but the batter sticks to the frying pan and comes off, making it difficult to obtain the desired crispness and crunchiness. and other issues.

Patent Document 1 describes a dried product containing protein and/or sodium starch octenyl succinate and fat, wherein the dried product has a shape of 50% or more with a size of 1.0 mm or more. Described for dry products. Then, the chicken thigh meat is evenly coated with the dried product containing high oil and fat, placed on a plate covered with cooking paper, and cooked in a microwave oven to obtain a non-fried food with oily juiciness and crispy surface. is disclosed.

In addition, in Patent Document 2, a step of attaching a coating liquid and / or a powdery or granular coating material to the ingredients, a step of boiling the ingredients to which the coating liquid and / or the powdery or granular coating material is attached, and a boiled ingredient A method for producing a non-fried fried food-like food including a baking step is described. It is disclosed that by using the production method, it is possible to obtain a non-fried food that retains the crispness and juiciness of the coating and does not easily come off even with a thin coating.

JP 2016-174583 A JP 2008-011856 A

However, Patent Document 1 does not describe the problem that the coating material sticks to the frying pan when cooking in a frying pan is selected, and the coating material is peeled off from the surface of the non-fried food and the appearance is damaged.

Moreover, in the manufacturing method described in Patent Document 2, a step of boiling the food after coating the food with the coating material was required.

Therefore, in the present invention, it is an object to provide a coating material for obtaining non-fried food excellent in appearance and texture in heat cooking such as frying, and a method for producing non-fried food using the coating material. .

As a result of intensive studies, the present inventors have found that a starch composition containing a predetermined amount of one or more granules selected from the group consisting of an oil and fat composition, potato, corn and rice in a coating material, lecithin And by containing a protein material, even if the food material covered with the coating material is subjected to frying cooking, the coating does not come off, and a non-fried food with a fried-like texture can be obtained. completed.

The present invention is a coating material for non-fried food, which is a starch composition containing one or more granules selected from the group consisting of potato, corn and rice, an oil and fat composition, lecithin, and protein. The content of the oil and fat composition in the clothing material is 40% by mass or more and 70% by mass or less.

The particle size of the granules is preferably under a sieve with an opening of 2.80 mm.

It is preferable that the starch composition contains 20% by mass or more and 50% by mass or less of the granular material.

The protein material is preferably egg white powder.

The method for producing the non-fried food of the present invention comprises the steps of coating the food material with the coating material of the present invention, and subjecting the food material after the above-described process to a cooking method other than cooking with oil.

By coating a food material with the coating material of the present invention, it is possible to obtain a non-fried food that does not peel off even when subjected to frying and has an excellent fried food-like texture.

According to the method for producing a non-fried food of the present invention, it is possible to obtain a non-fried food that does not peel off the coating and has a fried food-like texture.

First, the following terms used in this specification are defined.
"fry food"
It means a food obtained by oiling a food material or a food material coated with a coating material.
"Non-fried food"
It means a fried food-like food obtained by cooking a food material or a food material coated with a coating material by a heat cooking method other than oil cooking. Examples of the heat cooking method include frying pan cooking, grill cooking, oven cooking, microwave oven cooking, overheating cooking, and heated steam cooking.
"Fry food-like texture"
It means a crunchy feeling or crunchy feeling at the beginning of chewing due to moderate hardness and crumbling feeling of the surface.

Specific embodiments of the present invention are described below.

The coating material of the present invention is a coating material for non-fried foods, and is a starch composition containing one or more granules selected from the group consisting of potato, corn and rice, an oil and fat composition, and lecithin. and a protein material, and the content of the oil and fat composition in the coating material is 40% by mass or more and 70% by mass or less. The content of the oil and fat composition is preferably 40% by mass or more and 65% by mass or less, more preferably 45% by mass or more and 65% by mass or less, and 45% by mass or more and 60% by mass or less. Especially preferred.

The content of the starch composition in the coating material is preferably 30% by mass or more and 60% by mass or less, more preferably 35% by mass or more and 60% by mass or less, and 35% by mass. More preferably, it is contained in an amount of 55% by mass or more, and particularly preferably 40% by mass or more and 55% by mass or less.

The one or more granules selected from the group consisting of potato, corn and rice (hereinafter sometimes simply referred to as "the granules") are potato material, corn material or rice material. It is not particularly limited as long as it is For example, one or more selected from potato powder, corn powder and rice powder are extruded and granulated.

The content of the particulate material in the starch composition is preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, and 25% by mass or more and 45% by mass. or less, and particularly preferably 25% by mass or more and 40% by mass or less.

The granules may be pulverized to an arbitrary particle size, if necessary. In the present invention, the particle size is preferably a sieve with an opening of 2.80 mm according to the JIS-Z8801-1 standard, more preferably an opening of 2.00 mm or less, and an opening of 1.70 mm or less. is more preferred.
In addition, it is preferable that the granules having the above particle size be contained in an amount of 90% by mass or more, more preferably 95% by mass or more, and even more preferably 98% by mass or more. Although the upper limit is not particularly limited, it is preferably 100% by mass.

The starch composition containing the granules includes one or more granules selected from the group consisting of potato, corn, and rice, as well as raw materials prepared from corn, wheat, peas, cassava, potatoes, and the like. It may contain one or more selected from the group consisting of starch, modified starch obtained by subjecting the raw starch to physical processing, chemical processing, or the like, and starch processed with fats and oils. Specifically, pregelatinized starch, raw starch, oxidized starch, phosphate-crosslinked starch, and acetylated starch are preferable, and raw potato starch, pregelatinized high-amylose corn starch, and pregelatinized acetylated phosphate-crosslinked tapioca starch are preferred. is more preferable.

The content other than the granular material in the starch composition is not particularly limited, but is 100% by mass or less in combination with the granular material.

The fat composition contains an edible fat. Edible fats and oils include rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, and tea seed oil. vegetable oils such as oil, olive oil, rice bran oil, wheat germ oil, linseed oil, perilla oil, palm oil, palm kernel oil, coconut oil and cocoa butter; animal oils such as beef tallow, lard, chicken fat and milk fat; plants Examples include transesterified oils, hydrogenated oils, and fractionated oils of fats and oils and animal fats. Among them, in the present invention, rapeseed oil, corn oil, soybean oil, sunflower oil, rice oil, and olive oil are preferably used, rapeseed oil, corn oil, and olive oil are more preferably used, and rapeseed oil is particularly preferably used.

The edible oils and fats are crude oil obtained by squeezing, extracting, etc. from oil raw materials, and are further subjected to one or more refining treatments of degumming, deacidification, decolorization, and deodorization. It is preferable to be one, and it is more preferable to be one that has been subjected to all purification treatments such as degumming treatment, deacidification treatment, decolorization treatment and deodorization treatment.

The lecithin is crude lecithin (also called crude lecithin or paste lecithin), deoiled lecithin (also called powder lecithin), fractionated lecithin (also called purified lecithin), and enzyme-treated lecithin, depending on the manufacturing method or the purity of the phospholipid. separated into

Crude lecithin is usually obtained by drying the gum substance separated in the degumming step in the process of producing refined oil from oils and fats to a moisture content of 1% or less. Such crude lecithins usually contain 30-70% by weight of phospholipids.

Deoiled lecithin is a highly pure lecithin obtained by subjecting crude lecithin to solution fractionation to remove lipids and other minor components. The content of acetone-soluble substances in this deoiled lecithin is usually 10% by mass or less, preferably 4% by mass or less, and more preferably 3% by mass or less. Such deoiled lecithins typically contain 50-99% by weight of phospholipids.

Fractionated lecithin is crude lecithin or deoiled lecithin that has been subjected to solvent fractionation and other fractionation techniques to increase the concentration of individual phospholipids above a certain level.

The lecithin is preferably derived from plants, and examples thereof include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, maize lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. mentioned. Preferably, it is at least one selected from the group consisting of soybean lecithin, rapeseed lecithin and sunflower lecithin, more preferably at least one selected from the group consisting of soybean lecithin and rapeseed lecithin, and still more preferably soybean lecithin.

Commercially available lecithins can be used without particular limitations. Examples of commercially available lecithin include soybean crude lecithin, product name: Lecithin CL (manufactured by J-Oil Mills Co., Ltd.).

The lecithins may be used singly or in combination of two or more. Crude lecithin is preferred.

The content of lecithin in the coating material is preferably 0.05% by mass or more and 2% by mass or less, more preferably 0.1% by mass or more and 2% by mass or less, and 0.1% by mass or more. It is more preferably 1.5% by mass or less.

The protein material is not limited as long as it is an edible protein material, and examples thereof include egg protein, soybean protein, milk protein, and wheat protein. In the present invention, it is preferable to use one or more selected from the group consisting of egg protein, soy protein, milk protein and wheat protein, and one or two selected from the group consisting of egg protein, soy protein and milk protein. It is more preferable to use seeds or more, and it is even more preferable to use egg protein.

The content of the protein material in the coating is preferably 0.1% by mass or more and 5% by mass or less, more preferably 0.1% by mass or more and 3% by mass or less, and 0.5% by mass. More preferably, the content is 3% by mass or less.

In addition, the coating material of the present invention may contain seasonings, emulsifiers other than lecithin, antioxidants, fragrances, etc., as long as they do not impair the effects of the present invention.

The coating material of the present invention can be obtained by mixing the materials described above. The mixing method and mixing conditions are not particularly limited, but for example, it can be prepared by the following procedure.
(1) The fat composition is heated to 50°C or higher and 80°C or lower.
(2) Add lecithin and other oil-soluble materials to (1) and dissolve.
(3) Add the starch material and the protein material to (2) and stir.
(4) Cooling (3) and adding a perfume or the like as necessary to obtain a coating material.

According to the above-mentioned coating material of the present invention, it is possible to obtain a non-fried food that does not peel off even when subjected to frying cooking by coating the food material with the coating material and that has an excellent fried food-like texture. enable

Further, the method for producing non-fried food of the present invention comprises the step of coating the food with the above-described coating material, and the step of subjecting the food after the step to heat cooking other than cooking with oil.

In addition, in the production method of the present invention, for example, a step of further coating bread crumbs may be provided after the step of coating the foodstuff with the coating material of the present invention, as long as the effects of the invention are not impaired.

The non-fried food is not particularly limited, but examples thereof include fried chicken, pork cutlet and croquette.

Foodstuffs include chicken, pork, beef, fish, vegetables, and processed products thereof.

Heat cooking other than oil cooking is not particularly limited, but examples thereof include frying pan cooking, grill cooking, oven cooking, microwave oven cooking, overheating cooking, and steam cooking. One selected from frying pan cooking, grill cooking and oven cooking is preferable, frying pan cooking or grill cooking is more preferable, and frying pan cooking is particularly preferable.

According to the method for producing a non-fried food of the present invention, it is possible to obtain a non-fried food that does not peel off the coating and has a fried food-like texture.

Examples of the present invention are described below.

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. Materials used in the examples are as follows.

<Starch material>
Potato granules: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd. Potatoes are heated and granulated with an extruder, ground with a grinder, and sieved. It contains 100% by mass of openings of 2.80 mm or less.
・Potato starch: Jelkol BP-200, manufactured by J-Oil Mills Co., Ltd., unprocessed raw starch ・Acetylated oxidized tapioca starch: Jelkol SP-2, manufactured by J-Oil Mills Co., Ltd. ・α-acetylated phosphoric acid Crosslinked tapioca starch: Jelcol GT-α, manufactured by J-Oil Mills Co., Ltd. ・Pregelatinized high amylose corn starch: Jelcol AH-F, manufactured by J-Oil Mills Co., Ltd.

<Oil composition>
・ Rapeseed oil: Smooth canola oil, manufactured by J-Oil Mills Co., Ltd.

<Lecithin>
・Soybean lecithin: Lecithin CL, manufactured by J-Oil Mills Co., Ltd., crude lecithin

<Protein material>
・Egg protein: Dried egg white W type, manufactured by Kewpie Egg Corporation

[Test Example 1] Examination of non-fried food A non-fried food obtained by preparing the coating materials of the comparative examples and examples prepared according to the formulation shown in Table 1, coating the chicken thighs with the coating materials, and cooking them in a frying pan. was evaluated for peeling and texture.

The procedure for preparing the clothing materials of Comparative Examples and Examples is as follows.
<Procedure for preparation of clothing material>
(1) A starch composition was prepared by mixing starch materials.
(2) Edible oil was heated to 60° C., and when the temperature was reached, lecithin was added and dissolved.
(3) The starch composition and protein material were added to (2) and stirred.
(4) Heated (3) to 65° C. while stirring.
(5) (4) was cooled to obtain a coating material.

The procedure for preparing the non-fried food is as follows.
<Procedure for preparing non-fried food>
(1) Chicken thighs were cut into pieces of about 25 g each.
(2) 4 pieces of chicken thigh meat of (1) and 20 g of the coating material were placed in a plastic bag and kneaded.
(3) The chicken thighs of (2) were arranged in a frying pan heated to 180°C so as not to come in contact with each other.
(4) After heating for 1 minute, the chicken thigh was turned over with chopsticks.
(5) The meat was turned over several times and baked, and the whole was heated for 5 minutes to obtain a non-fried food.

The method for evaluating non-fried foods will be described below.
<Evaluation method for peeling of clothes>
The peeling of the coating of the non-fried food obtained was evaluated by at least one method of (1) coating remaining effect and (2) coating rate % described below. The evaluation results indicate that the non-fried food has a higher coating retention effect, and the higher the % coating rate, the more preferable the non-fried food was obtained.
(1) Coating remaining effect The entire surface of the non-fried food obtained by the above method was visually observed and evaluated according to the following evaluation criteria. The obtained evaluation results are shown in Table 1.
◎: No peeling of clothes is observed and the effect of remaining clothes is extremely high. 〇: Almost no peeling of clothes is observed and the effect of remaining clothes is slightly high. Recognized, no clothing residual effect (2) clothing rate %
After the non-fried food obtained by the above method was placed on a flat desk, it was visually observed from directly above, and the remaining rate of the coating was numerically assigned in the range of 0 to 100%. Next, the non-fried food was turned over, and the remaining rate of the batter on the opposite surface was numerically assigned in the range of 0 to 100% in the same manner. The average value of the obtained numerical values is shown in Table 1 as "clothing rate %".
<Evaluation method for texture>
Two trained expert panelists ate the non-fried food 10 minutes after preparation and commented on the crispness and crispiness of the batter. A description of each texture is as follows. The obtained evaluation results are shown in Table 1.
(crispy)
It is due to the hardness of the batter of the non-fried food and refers to the feeling of the texture when the food starts to be bitten. "Crunchy" is preferable because the texture is close to that of fried foods. The "gritty" ones are too hard and deviate from the texture of fried foods.
(Crispy feeling)
It is due to the ease of chewing the coating of the non-fried food, and refers to the texture of the food when the food is chewed and masticated. Those with "crispy feeling" are preferable because the texture is close to that of fried foods.

As shown in Table 1, the non-fried foods prepared using the coating materials of Examples 1-1 to 1-3 had a coating remaining effect of 0 to ⊚, or a high coating rate %. In addition, the non-fried foods prepared using the coating materials of Examples 1-1 to 1-3 had a favorable texture close to that of fried foods with a crispy and light texture and a crispy chewing sensation. On the other hand, the non-fried foods prepared using the coating materials of Comparative Examples 1-1 and 1-2 had a coating remaining effect of × or Δ, a low coating rate %, and poor appearance.

Further, by using a coating material containing potato granules, potato starch, pregelatinized acetylated phosphate-crosslinked tapioca starch and pregelatinized high amylose cornstarch, a fat composition, a fat composition, lecithin and egg protein, It was clarified that a non-fried food with less peeling of the coating and excellent crispness and crunchiness can be obtained even when the food is cooked.

In addition, when the upper limit and lower limit of a numerical range are indicated in this specification, the upper limit and lower limit can be appropriately combined, and the numerical range obtained thereby is also disclosed.

The coating material and the non-fried food manufacturing method of the present invention are not limited to the above-described embodiments and examples, and various modifications are possible without impairing the features and effects of the invention.

Claims (5)

A clothing material for non-fried food,
a starch composition containing one or more granules selected from the group consisting of potato, corn and rice;
a fat and oil composition;
with lecithin;
including a protein material,
The said coating material whose content of the said oil-fat composition in the said coating material is 40 mass % or more and 70 mass % or less. 2. The coating material according to claim 1, wherein the particle size of the granules is under a sieve with an opening of 2.80 mm. The coating material according to claim 1 or 2, wherein the starch composition contains 20% by mass or more and 50% by mass or less of the granular material. 4. The coating material according to any one of claims 1 to 3, wherein the protein material is egg white powder. A method for producing non-fried food, comprising the steps of: coating the food material with the batter according to any one of claims 1 to 4;