JP5897802B2 - Non-fried food batter powder and non-fried food using the batter powder - Google Patents

Description

The present invention relates to batter powder used in non-fried foods and non-fried foods using the batter powder.

Conventionally, fried food such as fried chicken is cooked and manufactured by fattering with frying oil after batter powder is attached to the middle seed. Fried foods are one of the foods preferred by people because they have a characteristic taste of fats and oils and have a crunchy texture. However, fried foods fried with frying oil are typical of foods with high calories because they absorb fat and oil, and tend to be avoided in recent health orientations. In addition, since a large amount of frying oil is used during cooking / manufacturing, it tends to be avoided in the cooking / manufacturing environment such as scent of frying oil, oil splash, and waste oil treatment.

Under such circumstances, for non-fry foods that can obtain the same appearance and texture as fried foods by cooking in an oven or microwave oven or cooking in a frying pan without frying in a large amount of frying oil Batter flour and non-fried foods using the batter flour have been developed.

Non-fried food butter powder and non-fried food using the batter powder are characterized by containing α-degree of starch of 40 to 95% and coarser particle size than 120 mesh and fats and oils. Non-fried food clothing (Patent Document 1), a binding composition, edible fats and oils, moisturizer, seasoning and spices as a main component, and stirring or stirring under heating or stirring and heating By alternately repeating the powdered seasoning composition for cooking in an oven or microwave oven (Patent Document 2) in which the edible fat is blended with the other ingredients, a mix containing pregelatinized starch is added to the ingredients. At least selected from a method for producing a non-fried deep-fried food (Patent Document 3), cereals, beans, potatoes, and starch, characterized by baking after steaming, then steaming heat treatment A method for producing a non-fried food, characterized in that a bread crumb-like product obtained by adding an appropriate amount of water to a raw material consisting of one or more kinds and heat-treating is attached to the surface of the seed and then cooked. (Patent Document 4) and the like are disclosed. Moreover, as a prior art of the deep-fried food material using the oil-and-fat processed starch, the food material for deep-fried foods containing the oil-and-fat processed starch characterized by including fats and oils and glycerol organic acid fatty acid ester in starch (patent document 5). ) Is disclosed.

However, in the above-mentioned conventional technologies for non-fried food butter powder and non-fried food using the batter powder, the appearance of the fried food does not have the appearance of fried with frying oil because the middle seeds and clothes are peeled off. It is far from presenting its characteristic crunchy texture, and no satisfactory non-fried food has yet been obtained.

JP 2004-208531 A Japanese Patent Laid-Open No. 06-253762 Japanese Patent Laid-Open No. 2003-274872 JP 2007-14328 A Japanese Patent No. 2005-185122

An object of the present invention is to obtain a batter powder for non-fry foods that can obtain a crispy texture as if fried in frying oil without frying in frying oil, and has little peeling of middle seeds and clothes. Was to provide non-fried food.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has found that the above-mentioned problems can be solved by using fat and oil-modified starch containing fat and glycerin fatty acid ester as batter powder, and based on these findings. Further research has been made and the present invention has been completed.
That is, the present invention
(1) Non-fried food batter powder characterized by containing fat and oil processed starch containing fat and glycerin fatty acid ester and salts;
(2) A non-fried food characterized by using the batter powder of (1) above,
(3) A method for producing a non-fried food, comprising a step of adhering the batter powder according to (1) to a middle seed, a step of heating without frying in frying oil,
It is made up of.

By using the batter powder for non-fried food of the present invention, a non-fried food having a crispy and crispy texture without being fried in frying oil and having no peeling of the middle seed and clothes can be obtained.

The batter powder for non-fried foods of the present invention contains fat and oil processed starch and salts. The fat and oil-processed starch is obtained by adding fats and oils and an emulsifier to starch, mixing uniformly, drying as necessary, and further heating and aging.

Examples of the raw material starch used in the fat and oil processed starch include corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch or pea starch, or esterification treatment (for example, acetic acid). Starch, etc.), etherification treatment (eg, hydroxypropyl starch, etc.), crosslinking treatment (eg, phosphoric acid crosslinked starch, etc.), oxidation treatment (eg, dialdehyde starch, etc.), acid treatment or wet heat treatment, etc. Examples include processed starch that has been processed in a single or combined manner. These starches can be used alone or in combination of two or more.

In the present invention, fats and oils used in the fat and oil processed starch are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm Vegetable oils such as oil, palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal oils such as beef tallow, lard, fish oil or milk fat, and Examples include those obtained by fractionating, hydrogenating or transesterifying these animal and vegetable oils and fats, and medium-chain fatty acid triglycerides (MCT). Preferred are soybean salad oil, safflower oil, sunflower oil, corn salad oil, and the like. Moreover, you may use the grain flour which contains many oils, for example, raw soybean flour etc. as a part or all substitute of the said edible fats and oils.

Examples of the emulsifier used in the fat and oil processed starch of the present invention include five types of emulsifiers which are food additives. That is, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. These emulsifiers can be used alone or in combination of two or more.
Here, the glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, and the like. The glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester and the like. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.
Among the glycerin fatty acid esters, the emulsifier used is preferably an organic acid fatty acid ester, more preferably glycerin diacetyltartaric acid fatty acid ester.
As the fatty acid used in the glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, a saturated or unsaturated fatty acid having 6 to 22 carbon atoms can be used.

The total amount of fat and oil and emulsifier added to starch is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass. Moreover, the addition ratio (oil / fat / emulsifier) of fats and oils can show the range of about 1 / 99-99 / 1 (W / W), Preferably it is about 60 / 40-20 / 80 (W / W). ).

In the oil- and fat-processed starch used in the present invention, as a method of adding the fat and emulsifier to the starch, for example, a method of adding the fat and emulsifier separately to the starch, or a mixture of the fat and emulsifier in advance and heating if necessary -The method etc. which add the mixture (henceforth an oil-fat composition) of the melted fats and oils and an emulsifier to starch are mentioned. Especially, the method of adding the heated fat composition to starch is preferable.
For example, the fat and oil and the emulsifier are mixed at a ratio of about 1/99 to 99/1 (W / W; fat / emulsifier), preferably about 60/40 to 20/80 (W / W; fat / emulsifier), Or it heats (50-90 degreeC) until an emulsifier melt | dissolves in fats and oils, and an oil-fat composition is prepared. Next, the prepared fat and oil composition is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass with respect to the starch. It is preferable to be added. The starch to which the oil / fat composition is added is mixed and dried.

The method for mixing and drying the starch and the fat composition is not particularly limited. For example, starch having an equilibrium moisture content or starch having a moisture content adjusted to about 20 to 40% is fluidized in a fluidized bed dryer. A method of spraying, mixing and drying the oil and fat composition, adding the oil and fat composition to a starch cake whose moisture has been adjusted to about 50%, mixing and dispersing, and then, for example, a shelf-type ventilation dryer A method for obtaining a powder by drying using a method, adding and mixing the oil and fat composition to a slurry starch adjusted to a moisture content of about 60 to 70%, and then drying the powder using a spray dryer or a drum dryer to obtain a powder. The method etc. are mentioned. In any case, any method may be used as long as the oil and fat composition is adsorbed on the surface of the starch without destroying the starch granules.

The starch on which the oil / fat composition has been adsorbed is then heated and aged. Aging may be continued or extended as it is, but can be performed in a relatively short time by treating at a high temperature. The aging is usually performed in a temperature range of about 30 to 180 ° C., preferably about 30 to 140 ° C., for example, using a shelf-type ventilation dryer. When aging is performed at about 120 ° C. or higher, care must be taken so that starch does not become dextrin. The time required for aging varies depending on the adsorption amount of the fat composition to starch, the ripening temperature, the thermal efficiency of the ripening apparatus, etc., for example, adding about 0.1% of the fat composition to corn starch conditioned to a moisture of about 35% by mass, In the case of starch that has been mixed and dried at room temperature for about 20 hours and dried at about 60 ° C. for about 5 hours, or about 140 ° C. for about 1 hour.

After the completion of heating and aging, the obtained processed starch is conditioned to a moisture content of about 8 to 18%, preferably about 10 to 14%, to obtain a product.

As salts used in the batter powder for non-fried food of the present invention, water-soluble salts are preferably used, which are water-soluble inorganic salts approved as food additives. For example, sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium phosphate, potassium phosphate and the like can be mentioned, and sodium chloride, potassium chloride and the like are preferable.

As the blending ratio of the fat and oil processed starch and the salts in the batter powder for non-fried food of the present invention, the salt is preferably about 2 to 30 parts by weight, more preferably about 5 to 5 parts by weight with respect to 100 parts by weight of the fat and oil processed starch. 12 parts by mass.

For the batter powder for non-fried food of the present invention, materials normally used for batter powder can be used as long as the effects of the present invention are not impaired. For example, flour such as wheat flour, corn flour, rice flour, starch other than the above-mentioned underground starch, pregelatinized starch, starch degradation product, reduced starch degradation product, powdered fats and oils, soy protein, egg white powder, egg yolk powder, sodium caseinate, Thickening stabilizers such as tamarind seed polysaccharide, xanthan gum, guar gum, carrageenan, swelling agents such as baking powder, powder foaming agents containing emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, β-carotene, gardenia yellow Pigments such as sodium glutamate, nucleic acid-based seasonings, protein hydrolyzate powder, yeast extract powder, powdered soy sauce and other seasonings, pepper, pepper, garlic powder, ginger and other flavored vegetables and spices, etc. These can be suitably used singly or in combination of two or more.

As a method for producing batter powder for non-fried foods, it is only necessary to uniformly mix the fat and oil processed starch and salts, and a known apparatus can be used as the mixing apparatus.

The batter powder for non-fried food of the present invention is used in the form of a powder, and is used as a so-called glaze type batter powder. Non-fried food batter powder is used by adhering to medium species such as livestock such as chicken and pork, fish and shellfish such as kiss, salmon and mackerel, and vegetables such as burdock and carrot.

Non-fry batter powder can be attached to medium seeds by sprinkling non-fry food batter powder directly on the middle seeds, or the medium seeds can be seasoned on the surface of the medium seeds by treating with a seasoning liquid, etc. The batter powder may be adhered in the presence of the liquid.

The amount of non-fried food batter powder added to the middle seed differs depending on the kind of the middle seed, but for example, when chicken cut to about 3 to 4 cm is used, it is preferable as fat-and-oil processed starch for 100 parts by weight of chicken. Is about 3-20 parts by weight, more preferably about 5-10 parts by weight.

Medium seeds with non-fry batter powder attached are heat-treated without frying in frying oil to become non-fried foods, but medium seeds with non-fry batter powder attached are stored as it is or frozen after heat treatment (preferably- It is good also as a frozen non-fry food which cooks and cooks without frying with frying oil when eating at 18 degrees C or less.

Examples of the method of cooking without frying the frying oil include cooking with a frying pan, cooking with an oven toaster, cooking with an oven, and the like.
In addition, when cooking using a frying pan or oven, for example, after heating the surface of the medium seed to which the non-fry batter powder is adhered, adding water etc. A non-fried food with a more crisp texture can be obtained by heating the surface, which is preferable.

The present invention will now be described by way of examples, which are merely illustrative of the invention and do not limit the invention.

<Preparation of oil and fat processed starch>
(1) Preparation 1 of fat and oil processed starch
An oil and fat composition comprising 50% by mass of safflower oil and 50% by mass of glycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.) was heated and dissolved at about 60 ° C. 0.5 parts by weight of the above fat composition is added to 100 parts by weight of phosphoric acid-crosslinked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.) adjusted to a moisture content of 12.5% and mixed at high speed. It was mixed for 10 minutes with a machine (model: Ladige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture was spread on a tray and dried to a moisture of about 12.0% with a shelf-type ventilation dryer with an in-machine temperature of about 60 ° C., the dried product was pulverized, and the obtained powder was packed in a plastic bag and about 60 Aged for 2 weeks at 0 ° C. to obtain an oil and fat processed starch 1.

(2) Production of fat and oil processed starch 2
An oil and fat composition comprising 50% by mass of safflower oil and 50% by mass of glycerin fatty acid ester (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.) was heated and dissolved at about 60 ° C. Corn starch 100 (trade name: solar eclipse corn starch; manufactured by Nippon Shokuhin Kako Co., Ltd.) 100 parts by weight of moisture adjusted to 12.5% water, 0.5 parts by weight of the oil and fat composition, and soybean powder (trade name: soybean powder; 0.5 part by weight of Soy Food Japan Co., Ltd. was added and mixed for 10 minutes with a high-speed stirring mixer (model: Redige mixer FM130D; manufactured by Matsuzaka Giken Co., Ltd.). The obtained mixture was spread on a tray and dried to a moisture of about 12.0% with a shelf-type ventilation dryer with an in-machine temperature of about 60 ° C., the dried product was pulverized, and the obtained powder was packed in a plastic bag and about 60 Aged for 2 weeks at 0 ° C. to obtain an oil and fat processed starch 2.

(3) Production of oil and fat processed starch 3
In the production method 1 of fat and oil processed starch, the same procedure was followed except that the glycerin fatty acid ester was changed to glycerin diacetyl tartaric acid fatty acid ester (trade name: Poem W-10; manufactured by Riken Vitamin Co., Ltd.) to obtain fat and oil processed starch 3 .

(4) Preparation of oil- and fat-processed starch 4
Preparation of fat and oil processed starch 1 In the production method 1, the same operation was carried out except that the phosphate-crosslinked tapioca starch was replaced with acetylated tapioca starch (trade name: MT-01: manufactured by Nippon Shokuhin Kako Co., Ltd.) to obtain fat and oil processed starch 4 It was.

(5) Preparation of fat and oil processed starch 5
In the production method 1 of oil- and fat-processed starch, the same procedure was followed except that the phosphate-crosslinked tapioca starch was replaced with corn starch (trade name: solar eclipse corn starch: manufactured by Nippon Shokuhin Kako Co., Ltd.).

<Preparation of batter powder for non-fried food>
(1) Raw material oil and fat processed starch 1-5
Corn starch (trade name: solar eclipse corn starch; manufactured by Nippon Shokuhin Kako)
Phosphoric acid cross-linked tapioca starch (trade name: Neobis T-100; manufactured by Nippon Shokuhin Kako Co., Ltd.)
Acetylated tapioca starch (trade name: MT-01: Nippon Shokuhin Kako Co., Ltd.)
Salt (trade name: Newly manufactured salt; manufactured by Kanto Salt Industry Co., Ltd.)

(2) Blending Table 1 shows the blending composition of non-fried food batter powder produced using the above raw materials.

(3) Production of batter powder for non-fried food Based on the formulation shown in Table 1, raw materials were mixed to produce batter powder for non-fried food (Example products 1 to 10, Comparative products 1 to 16). The mixing was performed by putting each raw material in a 1 L plastic bag and shaking it by hand for 2 minutes. The production amount of each sample at one time is 100 g.

<Production of non-fried food>
(1) Preparation of non-fried chicken fried chicken 100g of chicken leg cut to about 3cm square bite, 10g of each non-fried food grasshopper powder (Example products 1-5, Comparative products 1-8) on the chicken thigh surface After evenly adhering, both sides of chicken thighs are baked for about 1 minute each on a low heat using a frying pan, then 30 g of water is added, the lid is covered and steamed for 3 minutes, and both sides of chicken thighs are about 1 each. Non-fried chicken fried (prototypes 1 to 13) was prepared by baking for 30 minutes.

(2) Preparation of non-fried pork fried after 5 g sliced pork loin 100 g of non-fried food butter flour (Example products 6 to 10 and Comparative products 9 to 16) were uniformly attached to the pork loin surface. Bake both surfaces on a low heat for 1 minute each using a frying pan, add 30 g of water, cover and steam for 3 minutes, and then bake both surfaces of pork loin for 1 minute and 30 seconds each to fry non-fried pork (Prototypes 14 to 26) were created.

<Evaluation of non-fried food>
(1) Evaluation method The non-fried chicken fried chicken (prototypes 1 to 13) and non-fried pork fried chicken (prototypes 14 to 26) were visually examined for the appearance (adhesion of the clothes) of each prototype, and the texture was sensual It was evaluated with. Evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The result was obtained as an average value of the scores of 10 persons, and was symbolized according to the following criteria. The results are shown in Table 3.

Symbolization ◎: Average value 3.5 or more ○: Average value 2.5 or more, less than 3.5 △: Average value 1.5 or more, less than 2.5 ×: Average value less than 1.5

結果より実施例品を用いたノンフライ鶏唐揚げ、およびノンフライ豚唐揚げの外観は、いずれも衣の剥がれが少なく良好な結果であった。また、食感に関しては、フライ油で揚げることなくカリッとしたクリスピーな食感であり良好であった。
一方、比較例品を用いたノンフライ鶏唐揚げ、およびノンフライ豚唐揚げの食感に関しては、カリッとしたクリスピーな食感を得ることができなかった。また外観は、試作品８、２１以外は衣の剥がれがあり好ましくないものであった。

From the results, the appearances of the non-fried chicken fried using the example product and the non-fried pork fried were good results with little peeling of the clothes. In addition, the texture was crispy and crispy without being fried in frying oil.
On the other hand, with respect to the texture of the non-fried chicken and the non-fried pork fried using the comparative product, a crispy and crispy texture could not be obtained. Further, the appearance was unfavorable except for the prototypes 8 and 21, since the clothes were peeled off.

Claims (2)

A method for producing batter powder for non-fried food, which is produced through the following steps 1 and 2.
[Step 1] Starch fats and glycerin fatty acid ester was added to the dried after uniformly mixed, further heated and aged step of fabricating the oil fat processed starch.
[Step 2] A step of mixing the oil- and fat-processed starch prepared in Step 1 and the salts so that the salt contains 5 to 12 parts by mass of the salt with respect to 100 parts by mass of the oil- and- fat processed starch . A method for producing a non-fried food, comprising the steps of adhering the batter powder produced according to claim 1 to a middle seed and a step of heating without frying in frying oil.