JP4803753B2 - Breader mix used for non-fried fried food, fried food using the same, and method for producing the same - Google Patents

Description

  The present invention relates to a bleeder mix used for non-fried fried food, a fried food using the same, and a method for producing the same.

Fried chicken is a food that is fried by coating ingredients with a batter or a bleeder. However, for the purpose of refraining from ingesting fats and oils, frying is produced without frying.
For example, a method is known in which ingredients are covered with batters or bleeders containing fats and oils and baked in an oven or the like (see, for example, Patent Document 1).
However, in the above method, excess fat is required as in the case of frying.
As a method not using a batter or a bleeder containing fats and oils, after forming a fried food raw material to obtain a molded product having a moisture content of 43 to 58% by weight, a molded product having a moisture content of 43 to 54% by weight is obtained. After the surface is coated with a porous grain granule having 85% or more by weight on a sieve having an aperture of 850 μm, or for a molded product having a moisture content of 55 to 58% by weight, the surface is 2000 μm. A non-fry instant fried food-like food manufacturing method is known (for example, patent) in which a sieve is coated with a porous grain granule of 85% by weight or more, sealed in a retort container, and then retorted. Reference 2).
Moreover, the manufacturing method of the non-fried deep-fried foodstuff characterized by sprinkling the mix containing a pregelatinized starch to ingredients, and then heat-processing and steaming is known (for example, refer patent document 3).

JP 2003-102402 A JP-A-8-289742 Japanese Patent Laid-Open No. 2003-274872

In the method that does not use batters and bleeders containing the fats and oils, pretreatment such as retort treatment and steaming treatment is required, and the manufacturing process is complicated.
Therefore, the object of the present invention is to use a blender mix that can produce a fried food from the same appearance and texture as that obtained by fried only without firing, without the need for retorting or cooking. So it is to provide fried food.

As a result of intensive studies to achieve the above object, the inventors of the present invention coated the ingredients with a blender mix containing a specific amount of fine bread crumbs and sugars on flour and / or starch, and baked. It has been found that a fried food can be produced because it has the same appearance and texture as fried, and the present invention has been completed.
Therefore, in the present invention, the ratio of remaining on a sieve having an opening of 50 μm and passing through a sieve having an opening of 2000 μm is 90% by mass or more with respect to a total of 100 parts by mass of the flour and / or starch substantially free of fats and oils. Fried bread-like food comprising 20 to 200 parts by weight of fine bread crumbs having a particle size of 10 to 80 parts by weight of sugars selected from the group consisting of xylose, glucose, fructose, maltose, lactose and maltotriose It is a bleeder mix to use.
Moreover, it is a fried food and its manufacturing method, characterized in that the ingredients are covered with a batter substantially free of fats and oils and further covered with the above-mentioned bleeder mix and then baked.

A fried food can be produced because it has the same appearance and texture as fried only by baking without frying.
Since the batter and bleeder do not substantially contain fats and oils, the original flavor of the material can be utilized.
Since no extra fat other than the raw material is used at all, the intake of fat can be suppressed.

Hereinafter, the present invention will be described in detail.
The flour and / or starch that can be used in the present invention is not particularly limited as long as it is a flour and / or starch conventionally used in batters and blenders.
For example, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, or oat flour can be used as the flour.
Examples of starch that can be used include wheat starch, corn starch, waxy corn starch, potato starch, sweet potato starch, tapioca starch, rice starch, sago starch, and waste starch.
These starches can be used as raw raw starches or processed starches such as phosphoric acid crosslinks, esterification such as acetylation, etherification such as hydroxypropylation, wet heat treatment, warm water treatment, pregelatinization, oxidation and the like.

The fine bread crumbs that can be used in the present invention are not particularly limited in the production method, and commercially available products can also be used.
The particle size of the fine bread crumbs that can be used in the present invention is preferably such that the ratio of passing through a sieve having an opening of 50 μm and passing through a sieve having an opening of 2000 μm is 90% by mass or more, and remaining on the sieve having an opening of 100 μm. Further, it is more preferable that the ratio of passing through a sieve having an opening of 1000 μm is 90% by mass or more.
Fine bread crumbs with a particle size smaller than this ratio tend to have a feeling of unevenness when fried from the exterior, and oil tends to ooze out on the surface.
On the other hand, in the case of fine bread crumbs whose grain size is rougher than this ratio, the unevenness of the bread crumbs is conspicuous, it cannot be said that it is fried from the appearance, workability is poor, and the powdery texture tends to be remarkable .
The usage-amount of bread crumbs is 5-400 mass parts with respect to a total of 100 mass parts of flour and / or starch.
Preferably, it is 20-200 mass parts.
If the amount is less than 5 parts by mass, there is no unevenness, and the broth oozes out too much on the garment, which is not preferable because the texture becomes sticky.
On the other hand, when the amount exceeds 400 parts by mass, an appearance that becomes a tonkatsu shape and a crumbly powdery texture are undesirable. By blending a specific amount of finely crushed bread crumbs, it is possible to obtain a suitable uneven feeling, a moderately moist appearance with a gravy and a crispy and crispy texture even when not fried. Moreover, workability is good and there is no stagnation.

The saccharide that can be used in the present invention is not particularly limited as long as it contains at least one reducing sugar that exhibits a Maillard reaction when baked.
For example, glucose, fructose, lactose, oligosaccharide, invert sugar and the like can be used.
The usage-amount of saccharides is 5-100 mass parts with respect to a total of 100 mass parts of flour and / or starch.
Preferably, it is 10-80 mass parts.
If the amount of saccharide used is less than 5 parts by mass, the color tone is unfavorable due to whiteness or spots, and if it exceeds 100 parts by mass, the color tone becomes too black and sweetness is exhibited.
By blending a specific amount of sugars, a brown appetizing brown color similar to that when fried can be obtained even if not fried.

If necessary, the bleeder mix of the present invention may contain auxiliary materials such as vegetable protein, milk powder, egg powder, salt, seasoning, spice, swelling agent, emulsifier, and pigment.
As for the colorant, it is possible to give a deep-fried color even with sugar alone, but by using the colorant, the degree of reinforcement can be increased and the color tone can be brought closer to that of a deep-fried food.
Coloring agents include paprika, anato, capsicum, gardenia, cochineal, rack, red cabbage, red radish, purple corn, grape juice, perilla, purple potato, cacao, safflower, turmeric, beet red, red yeast rice or caramel pigment Can be mentioned.
Since the bleeder mix of the present invention is characterized by not using extra fats and oils other than the raw material, it does not contain fats and oils.

The blender of the present invention can be obtained by mixing the cereal flour and / or starch, the fine bread crumbs, the saccharide and the auxiliary material as required.
The mixing method is not particularly limited as long as it is a mixing method used when producing a conventional blender mix, and an ordinary powder mixing device such as a V-type mixer or a ribbon mixer can be used.

Hereinafter, a method for producing fried foods using the blender mix of the present invention will be described.
The present invention is characterized in that a frying-like food is produced after using the fats and oils exuded from the raw material without using the fats and oils for batters and bleeders.
Therefore, the ingredient of the fried food of the present invention is not particularly limited as long as it is a material that exudes meat juice containing fats and oils when baked.
Examples of usable materials include meat such as beef, pork and chicken, and fish such as shishamo, smelt and flounder.
Particularly preferred is chicken thighs that have an appropriate amount of broth when baked.
Ingredients can be raw, frozen or chilled.
Since the heated product already has a lot of broth, it is not preferred as a raw material, but any heated product that has room for the broth to leak out can be used.

First, the ingredients are covered with a batter.
The ingredients may be seasoned or dusted before being covered with the batter.
As the flour, the flour conventionally used for frying can be used.
For example, flour such as flour, starch such as corn starch, and protein powder such as egg powder and soybean can be used.
As the batter, a conventional batter for fried foods can be used, but a batter that prevents the meat juice from exuding from the ingredients cannot be used.
The batter that can be preferably used is a liquid egg or a batter containing a liquid egg.
When using a liquid egg alone, it can be diluted with water or the like.
A batter containing a liquid egg is obtained by mixing water with a mixture of liquid egg and mainly flour such as wheat flour and / or starch such as corn starch.
By using liquid eggs or batters containing liquid eggs, it is possible to bond with the material without frying, leading to a uniform and non-uniform adhesion of the bleeder. As a crunchy texture can be obtained.
The usage-amount of liquid egg is 50 mass parts or more with respect to 100 mass parts of raw materials other than liquid egg, Preferably, it is 100 mass parts or more.
If it is less than 50 mass parts, it tends to become a powdery texture.

Next, the ingredients coated with the batter are coated with the blender mix of the present invention.
Although the coating method is not particularly limited, the bleeder mix of the present invention is in a powder form and can be coated like a dust.
The ingredients covered with the blender mix are baked to obtain the raised food according to the present invention.
The firing temperature is 80 ° C. or higher, and as a firing method, methods such as oven, superheated steam, steaming (steam oven), and grill can be used.
When the baking temperature is less than 80 ° C., the liquid content of the batter is not sufficiently evaporated or solidified, and the clothes have a watery or gel-like appearance, resulting in a sticky texture.
In addition, it takes too much time until the center temperature reaches a temperature suitable for eating, and it cannot be efficiently manufactured.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 , 5 to 11, Reference Examples 4 to 10 , Comparative Examples 1 to 6] Use amount of fine bread crumbs Wheat flour, potato starch, fine bread crumbs and xylose are mixed so as to be evenly mixed in the mixing ratio shown in Table 1. The blender mix of the present invention was obtained.
As the fine bread crumbs, those having a particle size of 100% by mass remaining on a sieve having an opening of 100 μm and passing through a sieve having an opening of 1000 μm were used.
50 parts by weight of water and 200 parts by weight of liquid egg were added to 25 parts by weight of wheat flour and 25 parts by weight of corn starch, and stirred with a whipper to prepare a batter.
5 parts by mass of the batter was added to 100 parts by mass of chicken thigh fillet (average weight 25 g), and the mixture was kneaded.
The chicken leg fillet coated with the batter was coated with the blender mix.
This was heated in a steam oven at 150 ° C. (humidity 90%) for 8 minutes to obtain a fried food.
After storage at room temperature for 3 hours, fried food was evaluated by 10 panelists based on the following evaluation criteria.
Appearance 5 points: It has a very natural feeling of unevenness, and the juice is oozing out into the clothes, making it a very good appearance as a fried chicken.
4 points: There are unevenness of natural feeling, and the broth oozes out to the clothes moderately, and the appearance is good as fried chicken.
3 points: Normal.
2 points: There are few irregularities or many irregularities, or excessively or not so much meat juice is oozed out on the clothes, and it has an unnatural appearance as fried chicken.
1 point: There is almost no unevenness, or there are very many unevennesses, or the meat soup does not exude too much or at all, and it is a very unnatural appearance as fried chicken.
Color tone 5 points ... It has a very natural brown color and is very good as a fried chicken.
4 points ... Natural brown color, good color for fried chicken.
3 points: Normal 2 points: Light or dark, poor color for fried chicken.
1 point: very light or very dark, very bad color as fried chicken.
Texture 5 points ... Very crispy and crispy. The powderiness is not felt at all.
4 points ... Crispy as a crisp. I don't feel much powderiness.
3 points ... Normal.
2 points ... The crisp texture is slightly crisp or slightly powdery.
1 point ... I feel strongly the texture or powderiness.
The obtained evaluation results are shown in Table 1.

得られた評価結果を表１に示す。

The obtained evaluation results are shown in Table 1.

Deep-fried like food obtained by placing in the examples, materials and clothing were well familiar very delicious.
If the fine bread crumbs were less than 5 parts by mass, there was no unevenness and the broth was excessively oozing out, resulting in a crisp texture, and the appearance and texture were poorly evaluated.
When the amount of fine bread crumbs exceeds 400 parts by mass, the appearance becomes a tonkatsu shape, and the texture becomes rough and powdery, resulting in poor evaluation of the appearance and texture.

[Examples 18 to 25, Reference Examples 11 to 14 , Comparative Examples 7 to 12] Amount of saccharide used In Example 1, except that the composition of xylose was changed as shown in Table 2, fried food was used. Food was obtained and evaluated.
The obtained evaluation results are shown in Table 2.

When the xylose was less than 5 parts by mass, the color tone was white or spotted, and the evaluation of the color tone was inferior.
When xylose exceeded 100 parts by mass, the color tone became black and sweet, and the evaluation of the color tone and food pipe was inferior.

[Examples 28 to 34, Reference Examples 1 to 3] Amount of liquid egg used In Example 1, except that the composition of the liquid egg was changed as shown in Table 3, the fried food was obtained in the same manner as in Example 1, Evaluation was performed.
The obtained evaluation results are shown in Table 3.

  When the liquid egg was less than 50 parts by mass, the texture was powdery and the evaluation was poor.

[Examples 35 to 42, Comparative Examples 13 to 16] Particle size of fine bread crumbs In Example 1, except that the particle size of the fine bread crumbs was changed as shown in Table 4, the fried food was obtained after the same procedure as in Example 1. Evaluation was performed.
The obtained evaluation results are shown in Table 5.

When the particle size of the fine bread crumb was less than 50 μm, the unevenness was poor and the broth was excessively oozing out, resulting in a crisp texture, and the appearance and texture were poorly evaluated.
When the grain size of the fine bread crumbs exceeds 2000 μm, the unevenness of the bread crumbs is conspicuous, and it cannot be said that it is fried from the appearance, resulting in a powdery texture, so the appearance and texture were poorly evaluated.

[Examples 45 to 53, 58 to 66, 71 to 79, 84 to 92, 97 to 105, Reference Examples 15 to 34, Comparative Examples 17 to 46] Modification of sugars In Example 1, the xylose was changed to those shown in Tables 6 to 10. A fried food was obtained and evaluated in the same manner as in Example 1 except for the following changes.
The obtained evaluation results are shown in Tables 6-10.

A fried chicken-like food was prepared using glucose, fructose, maltose, lactose and maltotriose instead of xylose, and the same results as xylose were obtained.
When these sugars were less than 5 parts by mass, the color tone was white or spotted, and the evaluation of the color tone was inferior.
When these sugars exceeded 100 parts by mass, the color tone became black and sweetness was exhibited, and the evaluation of the color tone and food pipe was inferior.

[Examples 108 to 119] Change of ingredients In Example 1, except that the chicken thigh fillet of ingredients was changed as shown in Table 11, fried food was obtained and evaluated.
The obtained evaluation results are shown in Table 11.

Instead of chicken, other meats and fish, and cooked ingredients were used to make the food for deep-fried food. Met.

Claims (3)

A fine powder having a particle size that is substantially 90% by mass or more and remains on a sieve with an opening of 50 μm and passes through a sieve with an opening of 2000 μm with respect to a total of 100 parts by mass of the flour and / or starch, substantially free of fats and oils. Breader mix used for fried foods, characterized by containing 20 to 200 parts by weight of bread crumbs and 10 to 80 parts by weight of sugars selected from the group consisting of xylose, glucose, fructose, maltose, lactose and maltotriose . A fried food, characterized in that the ingredients are coated with a batter substantially free of fats and oils, further coated with the blender mix according to claim 1, and then baked. A method for producing fried food, characterized in that the ingredients are coated with a batter substantially free of fats and oils, further coated with the blender mix according to claim 1, and then baked.