JP2024031480A - Batter materials for non-fried foods - Google Patents

Abstract

[Problem] To provide a coating material for obtaining a non-fried food baked in a frying pan or the like that has a more preferable texture while suppressing oiliness. [Solution] A grain puff made from grain and A coating material for non-fried foods, comprising an oil or fat (A) having a melting point of less than 10°C, an oil or fat (B) having a melting point of 10°C or higher, a glycerin fatty acid ester, and a protein material. A coating material for non-fried food in which the content of fats and oils (B) is 5% by mass or more and 50% by mass or less. [Selection diagram] None

Description

The present invention relates to a coating material for non-fried food baked in a frying pan etc., a non-fried food containing the coating material for non-fried food, a method for producing a non-fried food using the coating material for non-fried food, and a method for producing a non-fried food using the coating material for non-fried food. Concerning a method of manufacturing clothing materials.

In recent years, demand for non-fried foods has been increasing from the viewpoint of ease of cooking and health consciousness, and non-fried foods that do not require added oil and have the same texture as fried foods are attracting attention.

In order to improve the texture of non-fried foods, Patent Document 1 describes a technique of incorporating relatively coarse materials such as semolina, corn grits, and crushed pasta into batter.

Japanese Patent Application Publication No. 2012-147781

However, Patent Document 1 does not disclose or suggest a non-fried food that has a good crispy texture while reducing oiliness. Therefore, the present invention suppresses the oiliness of non-fried foods that are baked in a frying pan or the like by coating ingredients such as chicken with a coating material, by suppressing the spread of oil on the surface of the non-fried foods to the mouth. The purpose of the present invention is to provide a coating material that can remove moisture on the surface and provide a non-fried food having a more preferable texture.

The inventors of the present invention have conducted extensive studies and found that by blending a predetermined amount of grain puffs, high melting point oil, specific emulsifier, and protein material into the batter, the food coated with the batter can be baked in a frying pan, etc. The present inventors have discovered that it is possible to obtain a non-fried food that has a crispier and more preferable texture while reducing oiliness, and has completed the present invention.

[1]
A non-fried food product containing grain puffs made from grains, an oil (A) with a melting point of less than 10°C, an oil (B) with a melting point of 10°C or higher, a glycerin fatty acid ester, and a protein material. The clothing material, wherein the content of fats and oils (B) in the clothing material is 5% by mass or more and 50% by mass or less.
[2]
The clothing material according to [1], wherein the total content of the oil (A) and the oil (B) in the clothing material is 30% by mass or more and 70% by mass or less.
[3]
The clothing material according to [1] or [2], wherein the grain is one or more selected from the group consisting of potato, corn, and rice.
[4]
The clothing material according to [1], wherein the grain puff is contained in the clothing material in an amount of 5% by mass or more and 50% by mass or less.
[5]
The coating material according to [1] or [2], wherein the particle size of the grain puff is such that the content under the sieve with an opening of 5.6 mm is 90% by mass or more and 100% by mass or less.
[6]
The clothing material according to [1] or [2], wherein the oil (B) is palm oil.
[7]
The coating material according to [1] or [2], wherein the protein material is egg white powder.
[8]
The dressing material according to [1] or [2], further comprising lecithin.
[9]
The dressing material according to [1] or [2], further comprising starch.
[10]
A method for producing a non-fried food, comprising the steps of coating food with the dressing material according to [1] or [2], and subjecting the food after the step to heating other than oil cooking.
[11]
A method for suppressing oiliness of a coating for a non-fried food, using the coating material according to [1] or [2] as a coating for a non-fried food.
[12]
A non-fried food using the coating material according to [1] or [2] as a coating material for the non-fried food.
[13]
A method for producing a coating material for non-fried food, including a step of mixing grain puff made from grains, an oil composition containing an oil (A) and an oil (B), a glycerin fatty acid ester, and a protein material. The fat or oil (A) has a melting point of less than 10°C, the fat or oil (B) has a melting point of 10°C or more, and the content of the fat or oil (B) in the clothing material is 5% by mass or more. A method for producing a coating material for non-fried food, the content of which is 50% by mass or less.
[14]
[13] including a step of heating and melting the fat (B) above the melting point in advance.
The manufacturing method described in.
[15]
The manufacturing method according to [13] or [14], further comprising a step of pre-mixing the grain puff and the protein material.

By coating foods with the coating material of the present invention, it is possible to obtain non-fried foods that have a crispy and more preferable texture while reducing oiliness even when baked in a frying pan or the like.

First, the following terms used in this specification will be defined.
"Fried food"
It refers to foods obtained by preparing ingredients or ingredients coated with a dressing and adding oil.
"Non-fried food"
It means a fried food-like food obtained by cooking ingredients or ingredients coated with a batter using a method other than oil cooking. Examples of the heating cooking include baking cooking, oven cooking, microwave cooking, overheating cooking, and heating steam cooking.
"Texture similar to fried food"
It means the crunchy or crunchy feeling at the beginning of chewing due to the moderate hardness of the surface and the feeling of disintegration.

Below, specific aspects of the present invention will be described.

The coating material of the present invention comprises a grain puff made from grains, an oil (A) with a melting point of less than 10°C, an oil (B) with a melting point of 10°C or higher, a glycerin fatty acid ester, and a protein material. The content of fats and oils (B) in the clothing material is 5% by mass or more and 50% by mass or less. The content of the oil (B) is preferably 10% by mass or more and 40% by mass or less, more preferably 15% by mass or more and 35% by mass or less, and particularly preferably 15% by mass or more and 30% by mass or less.

(grain puff)
The raw material of the grain puff is not particularly limited as long as it is a puffed grain material (inflated by applying pressure and then releasing it all at once). For example, it may be made by puffing one or more raw materials selected from potatoes, corn, and rice.

The content of the grain puff in the dressing material of the present invention is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 40% by mass or less, even more preferably 10% by mass or more and 30% by mass or less. , 10% by mass or more and 20% by mass or less is particularly preferable.

The grain puff may be made into any particle size by grinding or the like if necessary, but the content under the sieve of a 5.6 mm sieve according to the JIS-Z8801-1 standard of the grain puff is 90 mass. % or more, and more preferably 98% by mass or more. Although the upper limit is not particularly limited, it is preferably 100% by mass.

(Oil (A))
The oil or fat (A) is an edible oil or fat with a melting point of 10°C or lower. The raw material fats and oils used for the edible fats and oils include, for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, Vegetable oils and fats such as perilla oil, animal fats and oils such as fish oil, lard, beef tallow, and milk fat, medium-chain fatty acid triglycerides, and those processed by one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. Among the processed oils and fats, edible oils and fats with a melting point of 10°C or less can be mentioned. These may be used alone or in combination of two or more. The vegetable oils and fats include oils and fats derived from oilseeds that have been bred to increase their oleic acid content, such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid sunflower oil, and high oleic acid safflower oil. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, and olive oil as the oil and fat (A) of the present invention, and it is more preferable to use rapeseed oil, corn oil, and soybean oil. It is particularly preferable to use

The above-mentioned edible fats and oils are obtained from crude oil obtained by pressing, extracting, etc. from oilseed raw materials, and are further purified by one or more of degumming, deacidification, decolorization, and deodorization. It is preferable that it be the same, and it is more preferable that it has been subjected to all purification treatments including degumming treatment, deacidification treatment, decolorization treatment and deodorization treatment.

The fat or oil (A) has a melting point of 10°C or lower, preferably 0°C or lower. Note that in this specification, melting point means elevated melting point. The elevated melting point can be measured in accordance with Standard Oil and Fat Analysis Test Method 2.2.4.2-1996.

(Oil (B))
The oil or fat (B) is an edible oil or fat with a melting point of 10°C or higher. Examples of raw material oils and fats used in the edible oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, Vegetable oils and fats such as perilla oil, animal oils and fats such as fish oil, lard, beef tallow, and milk fat, medium-chain fatty acid triglycerides, and these are subjected to one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. Among the processed fats and oils, edible fats and oils having a melting point of 10° C. or higher can be mentioned. These may be used alone or in combination of two or more. The vegetable oils and fats include oils and fats derived from oilseeds that have been bred to increase the oleic acid content, such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid sunflower oil, and high oleic acid safflower oil. Among these, it is particularly preferable to use palm oil as the fat or oil (B) of the present invention.

The edible fats and oils (B) are obtained from crude oil obtained by pressing, extracting, etc. from oil raw materials, and further subjected to one or more of degumming treatment, deacidification treatment, decolorization treatment, and deodorization treatment. It is preferable that it has been subjected to a purification treatment, and it is more preferable that it has been subjected to all purification treatments including degumming treatment, deacidification treatment, decolorization treatment and deodorization treatment.

The fat or oil (B) preferably has a melting point of 10°C or higher, more preferably 35°C or higher.

In this embodiment, the content of fats and oils (B) in the clothing material is preferably 5% by mass or more and 50% by mass or less, more preferably 10% by mass or more and 40% by mass or less, and 15% by mass or more and 35% by mass or less. It is more preferable that it is, and it is especially preferable that it is 15 mass % or more and 30 mass % or less.

In this embodiment, the total content of the oil (A) and the oil (B) in the clothing material is preferably 30% by mass or more and 70% by mass or less, more preferably 40% by mass or more and 60% or less. , more preferably 50% by mass or more and 55% by mass or less.

(Glycerin fatty acid ester)
In this embodiment, the content of glycerin fatty acid ester contained in the coating material of the non-fried food is 0.05% by mass or more and 0.5% by mass or less, preferably 0.1% by mass or more and 0.35% by mass. % or less, more preferably 0.15% by mass or more and 0.3% by mass or less, still more preferably 0.2% by mass or more and 0.3% by mass or less.

The constituent fatty acids of the glycerin fatty acid ester are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 14 to 20 carbon atoms, and still more preferably fatty acids having 18 carbon atoms. Even more preferred is stearic acid.

The HLB of the glycerin fatty acid ester is 2 or more and 10 or less, preferably 3 or more and 8 or less, and more preferably 3 or more and 4 or less.

Examples of the glycerin fatty acid ester include monoglycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, etc., but polyglycerin fatty acid ester is preferable.

(Protein material)
The protein material is not limited as long as it is an edible protein material, and examples thereof include egg proteins such as egg yolk protein, egg white protein, and whole 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 type selected from the group consisting of egg protein, soy protein, and milk protein. Or it is more preferable to use two or more types, and it is even more preferable to use egg protein.

The content of the protein material in the clothing material is preferably 0.1% by mass or more and 5% by mass or less, more preferably 1% by mass or more and 3% by mass or less, and 2% by mass or more and 3% by mass. It is more preferable that it is the following.

(lecithin)
The lecithin may be crude lecithin (also referred to as crude lecithin or paste lecithin), deoiled lecithin (also referred to as powdered lecithin), fractionated lecithin (also referred to as purified lecithin), and enzyme-treated lecithin, depending on the manufacturing method or the purity of the phospholipid. It is separated into

Crude lecithin is usually obtained by drying the gum separated in the degumming step during the process of producing refined oil from oilseed oil to a moisture content of 1% by mass or less. Such crude lecithin usually contains 30 to 70% by weight of phospholipids.

Deoiled lecithin is a highly purified lecithin obtained by subjecting crude lecithin to solution fractionation to remove lipids and other trace components. The content of acetone solubles 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 obtained by increasing the concentration of individual phospholipids to a certain level by using crude lecithin or deoiled lecithin by solvent fractionation or other fractionation techniques.

The lecithin may be used alone or in combination of two or more. Preferred is crude lecithin.

The lecithin is preferably derived from plants, such as soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. Can be mentioned. Preferably, it is one or more selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, more preferably one or two selected from the group consisting of soybean lecithin and rapeseed lecithin, and even more preferably. is soybean lecithin.

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

The content of lecithin in the dressing 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 0.5% by mass or more. More preferably, it is 1% by mass or less.

(starch)
In this embodiment, the coating material may include various starches. Specifically, starches that are generally commercially available depending on the purpose, such as food grade starch, can be used regardless of the type, but bean starches such as corn starch, wheat starch, potato starch, tapioca starch, pea starch, etc. , it is preferable to include one or more types selected from the group consisting of processed starches that have been subjected to one or more of chemical, physical and enzymatic processing, and unprocessed starches and pregelatinized starches. It is more preferable to include one or more selected from the group consisting of potato starch, pregelatinized high amylose corn starch, and pregelatinized acetylated phosphate crosslinked tapioca starch. It is further preferable to include.

Furthermore, the coating material of the present invention may contain seasonings, antioxidants, fragrances, etc., as long as they do not impede the effects of the present invention.

The dressing material of the present invention can be obtained by mixing the above-mentioned materials. The mixing method and mixing conditions are not particularly limited, but can be prepared, for example, by the following procedure.
(1) Puffed grains, starch, protein material, and other powder materials are mixed to obtain a powder mixture.
(2) After adding fats and oils (A) and fats and oils (B) that have been heated and melted at 40°C in advance, the mixture is heated to 40°C and stirred.
(3) Heat (2) to 60°C, and once the temperature is reached, add lecithin, then add glycerin fatty acid ester and dissolve.
(4) Add the powder mixture to (3) and stir.
(5) Heat (4) to 65°C while stirring.
(6) Add the fragrance to (5) and let it blend.
(7) Cool (6) to obtain batter.

According to the above-described coating material of the present invention, by coating food with the coating material, a non-fried non-fried product that has a crispy and more preferable texture while reducing oiliness even when cooked in a frying pan. Allows you to get food.

Furthermore, the method for producing a non-fried food of the present invention includes a step of covering food with the above-mentioned dressing material, and a step of subjecting the food after the above step to heating other than oil cooking.

Furthermore, in the production method of the present invention, a step of further covering the food with bread crumbs or the like may be provided, for example, after the step of covering the food with the dressing material of the present invention, within a range that does not impair the effects of the invention.

The non-fried food is not particularly limited, but includes, for example, fried chicken, pork cutlet, and croquette.

Ingredients include livestock meat, poultry meat, cultured meat, substitute meat, seafood, vegetables, and processed products thereof.

Examples of heating cooking other than the oil-based cooking include, but are not particularly limited to, frying pan cooking, grilling, oven cooking, microwave cooking, overheating cooking, heated steam cooking, and the like. Preferably, it is one type selected from frying pan cooking, grill cooking, and oven cooking, more preferably frying pan cooking or grill cooking, and particularly preferably frying pan cooking.

According to the method for producing a non-fried food of the present invention, a non-fried food having a crispy and more preferable texture can be obtained while reducing oiliness.

Examples of the present invention will be described below.

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

<Grain puff>
Rice puff: Rice puff 100KS2 (Kinoshita Co., Ltd.)
Potato puff: Soft coat EP-2 (J-Oil Mills Co., Ltd.)
Corn puff: BB corn (Kinoshita Co., Ltd.)
<Starch>
・Potato starch: Gelcol BP-200 (manufactured by J-Oil Mills Co., Ltd.)
・Galcolated acetylated phosphoric acid cross-linked tapioca starch: Gelcol GT-α (manufactured by J-Oil Mills Co., Ltd.)
・Pregelatinized high amylose cornstarch: Gelcol AH-F (manufactured by J-Oil Mills Co., Ltd.)
<Oils and fats>
・Oil (A): AJINOMOTO soybean salad oil (manufactured by J-Oil Mills Co., Ltd.)
・Oil (B): Palm oil (manufactured by J-Oil Mills Co., Ltd.)
<Glycerin fatty acid ester>
・Sunfat PS-68: Hexaglycerin octasteate, HLB3.5 (manufactured by Taiyo Kagaku Co., Ltd.)
・Poem DO-100V: Diglycerin monooleate, HLB7.4 (manufactured by Riken Vitamin Co., Ltd.)
・Sunsoft A-173E: Pentaglycerin trioleate, HLB7 (manufactured by Taiyo Kagaku Co., Ltd.)
<Lecithin>
・Soy 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 Co., Ltd. <Other powder materials>
・Seasoning 1: A-1000, manufactured by Ajinomoto Co., Inc. ・Seasoning 2: Proami ST, manufactured by Ajinomoto Co., Inc. ・Scorched soy sauce powder: AID-2027, manufactured by Ikeda Toka Kogyo Co., Ltd. ・Powdered soy sauce: IDS-1888B, Ikeda Toka Manufactured by Kogyo Co., Ltd. <Other fragrances>
・Ginger flavor: AJ-6269, manufactured by Hasegawa Fragrance Co., Ltd.

[Test Example 1] Examination of non-fried foods For non-fried foods obtained by preparing the coating materials of Comparative Examples and Examples using the formulations listed in Table 1, coating chicken thighs with the coating materials and cooking them in a frying pan, Evaluation was made regarding oiliness reduction.

The preparation procedure for the clothing materials of Comparative Examples and Examples is as follows.
<Procedure for preparing batter>
(1) A powder mixture was obtained by mixing puffed grains, starch, protein material, and other powder materials.
(2) Add fats and oils (A) and fats and oils (B) that have been heated to 40°C and melted in advance, then heat to 40°C and stir (3) Heat (2) to 60°C, and once the temperature is reached, add lecithin. After the addition, glycerin fatty acid ester was added and dissolved.
(4) The powder mixture was added to (3) and stirred.
(5) While stirring (4), the mixture was heated to 65°C.
(6) Other fragrances were added to (5) and blended.
(7) A coating material was obtained by cooling (6).

The procedure for preparing non-fried food is as follows.
<Procedure for preparing non-fried foods>
(1) Chicken thighs were cut into pieces of about 25g each.
(2) The four chicken thighs from (1) and 20 g of the dressing were placed in a plastic bag and rubbed.
(3) The chicken thighs from (2) were arranged in a frying pan heated to 180°C so that they did not touch each other.
(4) After heating for 1 minute, the chicken thigh was turned over using chopsticks.
(5) The meat was further turned over several times and baked for a total of 5 minutes to obtain a non-fried food.

The evaluation method for non-fried foods is explained below.
<Method for evaluating oiliness>
Two expert panelists ate the non-fried food 10 minutes after preparation and evaluated the texture of the batter (oilyness, crunchiness) when eaten. The evaluation values are as follows.
(Evaluation criteria for oiliness)
4: Oiliness is greatly suppressed 3: Oiliness is suppressed 2: Slightly oily 1: Oily (Sakumi evaluation criteria)
4: Moderately crispy 3: Slightly crispy 2: Not very crispy 1: Almost no crispy

The evaluation results are shown in Table 1.

As shown in Table 1, the coatings for non-fried foods prepared using the coating materials of Examples 1-1 to 1-6 can suppress oiliness and produce fried foods with a crunchy texture. It had a pleasant texture similar to that of food. On the other hand, the coating of the non-fried food prepared using the coating material of Comparative Example 1-1 is slightly oily and crunchy, but has a desirable texture close to that of fried food with a crunchy texture. It did not have.

Furthermore, it was found that the batter of the non-fried food prepared by using rice puffs as grain puffs was able to reduce the oiliness the most and had an excellent crispy texture.

Note that when an upper limit value and a lower limit value of a numerical range are indicated in this specification, the upper limit value and the lower limit value can be combined as appropriate, and the resulting numerical range is also disclosed.

The method for producing the coating material and non-fried food of the present invention is not limited to the above-described embodiments and examples, and various changes can be made without impairing the characteristics and effects of the invention.

Claims (15)

Grain puffs made from grains,
An oil or fat (A) having a melting point of less than 10°C;
An oil or fat (B) having a melting point of 10°C or higher,
glycerin fatty acid ester,
A coating material for non-fried food containing a protein material,
The coating material, wherein the content of fats and oils (B) in the coating material is 5% by mass or more and 50% by mass or less. The clothing material according to claim 1, wherein the total content of the oil (A) and the oil (B) in the clothing material is 30% by mass or more and 70% by mass or less. The clothing material according to claim 1 or 2, wherein the grain is one or more selected from the group consisting of potato, corn, and rice. The clothing material according to claim 1 or 2, wherein the grain puff is contained in the clothing material in an amount of 5% by mass or more and 50% by mass or less. The coating material according to claim 1 or 2, wherein the particle size of the grain puff is such that the content under the sieve with an opening of 5.6 mm is 90% by mass or more and 100% by mass or less. The dressing material according to claim 1 or 2, wherein the oil (B) is palm oil. The coating material according to claim 1 or 2, wherein the protein material is egg white protein. The dressing material according to claim 1 or 2, further comprising lecithin. The dressing material according to claim 1 or 2, further comprising starch. A method for producing a non-fried food, comprising the steps of coating food with the dressing material according to claim 1 or 2, and subjecting the food after the step to cooking other than oil-cooking. A method for suppressing oiliness of a coating for a non-fried food, comprising using the coating material according to claim 1 or 2 as a coating for a non-fried food. A non-fried food using the coating material according to claim 1 or 2 as a coating material for a non-fried food. Grain puffs made from grains,
An oil and fat composition containing an oil and fat (A) and an oil and fat (B),
glycerin fatty acid ester,
protein material and
A method for producing a coating material for non-fried food, the method comprising the step of mixing,
The fat or oil (A) has a melting point of less than 10°C,
The fat or oil (B) has a melting point of 10°C or higher,
The manufacturing method, wherein the content of oil (B) in the clothing material is 5% by mass or more and 50% by mass or less. The manufacturing method according to claim 13, comprising the step of heating and melting the fat or oil (B) to a melting point or higher in advance. The manufacturing method according to claim 13 or 14, further comprising a step of pre-mixing the grain puff and the protein material.