JP6053622B2 - Non-fried cooking mix - Google Patents

Description

  The present invention relates to a non-fried cooking mix and a method for producing a deep-fried food using the same.

  The deep-fried chicken, a popular menu for adults and children at home, is generally made by frying. Therefore, it takes time for cooking and tends to increase the amount of oil intake, which is not health-oriented. Moreover, since a lot of waste oil is generated after cooking, the environment is burdened. Accordingly, various clothing mixes have been proposed for cooking deep-fried food without frying it with oil.

  Patent Document 1 discloses a non-fried food clothing characterized by containing starch and fats and oils having a pregelatinization degree of 40 to 95% and a particle size coarser than 120 mesh. The document also includes a step of attaching the non-fried food clothing to the ingredients, a primary heating step of heat-treating the ingredients after the attachment in an oven and / or steam, and further in an oven or microwave oven. The manufacturing method of the non-fry food characterized by including the secondary heating process of heat-processing is disclosed.

  Patent Document 2 discloses a mixed powder for fried foods that is a fried type of non-fried type blended with specific amounts of gellan gum, calcium lactate and durum semolina.

JP 2004-208531 A JP 2012-139196 A

  The clothing material of Patent Document 1 has the advantage that the crunchy feeling of the clothing and the adhesion to foods can be enhanced by using pregelatinized starch. However, pregelatinized starch has a drawback that it tends to leave a pasty texture in a cooking method in which much moisture remains. When fried in oil, the moisture on the surface of the clothes and ingredients is evaporated and replaced with oil, but in the case of non-fry cooking, moisture is relatively likely to remain. In particular, when cooking using a frying pan, there are many places where the surface of the frying pan, which is a heating medium, is not directly touched, and moisture cannot evaporate in such places. Therefore, if a lot of pregelatinized starch is used in a non-fry cooking mix, a pasty texture will remain after cooking, often resulting in inferior taste.

  The non-fried deep-fried food mix powder of Patent Document 2 uses gellan gum and egg white powder, which are a kind of thickening polysaccharide. Gellan gum and egg white powder have adhesiveness in an unheated state and have excellent adhesion to ingredients. Furthermore, since it is solidified by heating, there is an advantage that a sticky texture like a pregelatinized starch is hardly generated. However, gellan gum is more expensive than pregelatinized starch and has the property of suppressing umami, so its use is not preferred.

  Then, an object of this invention is to provide the clothing mix which can cook easily the fried chicken-like food excellent in the taste texture by non-fry cooking.

As a result of the study, the inventors of the present invention have a clothing mix in which pregelatinized starch and non-pregelatinized crosslinked starch are used in combination, so that the clothing is well coated during cooking and is also caused by the pregelatinized starch after cooking. I found that I could suppress the netting that I thought. The gist of the present invention is as follows.
(1) A non-fried cooking mix comprising pregelatinized starch and non-pregelatinized cross-linked starch.
(2) The clothing mix according to (1), wherein the weight ratio of pregelatinized starch and non-pregelatinized crosslinked starch is in the range of 1: 0.3 to 1: 4.
(3) The clothing mix according to (1) or (2), comprising pregelatinized starch in an amount of 3 to 45% by weight.
(4) The non-pregelatinized crosslinked starch is a phosphate crosslinked starch, a phosphate monoesterified phosphate crosslinked starch, an acetylated phosphorylated crosslinked starch, an acetylated adipic acid crosslinked starch, or a hydroxypropyl phosphate crosslinked starch ( The clothing mix according to any one of 1) to (3).
(5) The clothing mix according to any one of (1) to (4), further including a granular material that does not pass through a sieve having an aperture of 2.00 mm.
(6) A method for producing a deep-fried food, comprising a step of applying the clothing mix according to any one of (1) to (5) to a food, and a step of bringing the clothing mix into contact with a heating medium and baking.
(7) A non-fry cooking clothing mix kit comprising the clothing mix according to any one of (1) to (4) and a granular material that does not pass through a sieve having an aperture of 2.00 mm.

  The garment mix of the present invention is well-coated with foodstuffs when cooked by containing pregelatinized starch, and further contains non-pregelatinized cross-linked starch so that it can be caused by pregelatinized starch. Net feeling can be suppressed. By using the garment mix of the present invention, it is possible to easily cook a deep-fried food that is excellent in taste and texture even in non-fried cooking.

  The garment mix of the present invention comprises pregelatinized starch and non-pregelatinized crosslinked starch, and is characterized by being particularly suitable for non-fry cooking.

  The pregelatinized starch is obtained by rapidly drying and gelatinizing a starch that has been gelatinized by heating at a high temperature, and refers to a starch that swells and dissolves easily without the need for heating by adding water. The method of the alpha treatment is not particularly limited, and examples thereof include an extruder, a drum dryer, a paddle process, and an air flow drying process.

  The raw material of the pregelatinized starch is not particularly limited and may be any raw starch such as corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, rice starch, bean starch, waxy corn starch, and high amylose corn starch. Good. The pregelatinized starch may be a product obtained by pregelatinizing edible processed starch obtained by chemically modifying such raw starch by hydroxypropylation or phosphoric acid crosslinking. The pregelatinized starch used in the present invention is preferably one obtained by pregelatinizing raw starch.

  The pregelatinized starch is preferably contained in an amount ranging from 3 to 45% by weight, in particular from 3 to 40% by weight, especially from 5 to 40% by weight, based on the total clothing mix. By including pregelatinized starch in such a range, the adhesiveness to the ingredients of the clothing mix at the time of cooking can be made sufficient, and the binding power is too strong, and the ingredients before cooking are sticky, There is no difficulty in cooking.

  The cross-linked starch is a product obtained by introducing a functional group such as a phosphate group or an adipic acid group into a hydroxyl group in a starch molecule and crosslinking it within or between starch molecules. Crosslinked starch has a high crystallinity due to the introduction of a crosslinked structure, and has a property of being difficult to be pregelatinized. Moreover, the cross-linked starch has a property that the starch granules are not easily disintegrated and water is held therein. Due to these properties, cross-linked starch suppresses the feeling of stickiness that is thought to be caused by pregelatinized starch, and prevents the crunchy crispy texture from being weakened by holding the meat juice and absorbing water. Has the effect of The garment mix of the present invention comprises non-pregelatinized crosslinked starch that has not been pregelatinized.

  The raw material of the non-pregelatinized crosslinked starch is not particularly limited, and may be any of corn starch, potato starch, sweet potato starch, tapioca starch, wheat starch, rice starch, bean starch, waxy corn starch, and high amylose corn starch. Also, the crosslinking treatment is not particularly limited as long as it is acceptable in edible processed starch. For example, when preparing phosphoric acid crosslinked starch, raw starch is treated with sodium trimetaphosphate or phosphorus oxychloride. A known method such as esterification can be used. Non-pregelatinized crosslinked starch used in the clothing mix of the present invention includes phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated adipic acid crosslinked starch, and hydroxypropyl phosphate crosslinked Starch is preferred, and phosphate cross-linked starch is particularly preferred. The nature of each modified starch that is acceptable as a food additive is known to those skilled in the art.

  In the garment mix of the present invention, the ratio of the pregelatinized starch to the non-pregelatinized cross-linked starch is in the range of 1: 0.3 to 1: 4, particularly 1: 0.5 to 1: 3, by weight. Is preferred. By making such a ratio, while maintaining the adhesiveness of the clothing mix to the ingredients, it is possible to suppress the stickiness after cooking, and to suppress the occurrence of a powdery texture of non-pregelatinized crosslinked starch it can.

  The clothing mix of the present invention may further include a granular material that does not pass through a sieve having an aperture of 2.00 mm. Here, “including a granular material that does not pass through a sieve having a mesh size of 2.00 mm” means that a granular material that turns on a sieve having a nominal mesh size of 2.00 mm according to JIS standard Z8801-1 is included. Examples of such granular materials include roasted rice, bean, beans such as bread crumbs, soybeans, and seeds such as sesame, almonds, and peanuts, which are crushed or used as they are. You may use a granular material in mixture of multiple types. By using such a granular material, a crispy texture and a fragrant flavor can be obtained, and further, an effect of improving the appearance after cooking can be obtained. The clothing mix of the present invention contains pregelatinized starch, and pregelatinized starch exerts a strong adhesive force during cooking. Therefore, even if such a granular material is added, it adheres to the food and may be peeled off during cooking. Almost no. The granular material is preferably used in an amount of 80% by weight or less, particularly 70% by weight or less, especially 65% by weight or less based on the entire clothing mix.

  In addition, a granular material may not be mixed with a clothing mix beforehand, but a cooker may be made to mix a granular material as needed to the clothing mix containing pregelatinized starch and non-pregelatinized crosslinked starch at the time of cooking. The garment mix of the present invention is also provided as a garment mix kit for non-fry cooking, including a garment mix containing pregelatinized starch and non-pregelatinized cross-linked starch, and a granular material that does not pass through a sieve having an aperture of 2.00 mm. Can do. The kit includes instructions for explaining to the user the steps of mixing the garment mix comprising the pregelatinized starch and the non-pregelatinized cross-linked starch with the granulate, and the step of cooking using the resulting mixture. It is preferable. The cooking process is as described later.

  In addition to the above, the clothing mix of the present invention may further contain seasonings such as salt and soy sauce powder and spices such as pepper and garlic powder. It is preferable that the seasonings and spices have a total amount of 10 to 20% by weight, particularly 14 to 18% by weight, based on the entire clothing mix. Although the form of provision of the clothing mix of the present invention is not particularly limited, it is preferable that the components other than the granular material are in the form of powder or granules, particularly in the form of powder.

  The clothing mix of the present invention is particularly suitable for non-fried cooking. In this specification, non-fried cooking is not fried (fried) in a large amount of high temperature edible oil, but using a small amount of edible oil, or without using oil other than that derived from the food to be cooked, Means cooking. Non-fry cooking using the clothes mix of the present invention is not particularly limited, but as a heating means, a cooking utensil for heating ingredients via a heating surface (preferably flat plate) such as a frying pan or a hot plate is used. It is preferable. Moreover, as a heating means, you may use the oven which heats a foodstuff with heating air, infrared rays, or superheated steam. The edible oil is not particularly limited as long as it is an edible fat generally used for food, such as liquid fat such as salad oil and solid fat such as lard.

  “Using a small amount of edible oil” means that the edible oil is provided as a heating medium to a portion mainly in contact with the heating surface of the food during cooking. On the other hand, “no oil other than that derived from the ingredients to be cooked” means that when the ingredients are heated, the oils and fats contained in the ingredients are liquefied and supplied to the heating surface, without supplying oil from the outside Means that. When using foodstuffs that contain a large amount of fats and oils, such as livestock meat, only oil derived from foodstuffs may be sufficient for cooking. Moreover, when using the foodstuff which does not contain much fats and oils, you may mix | blend powdered fats and oils with the clothing mix of this invention beforehand as needed.

  The present invention also relates to a method for producing a deep-fried food, which includes a step of applying the above-described garment mix to a food material and a step of bringing it into contact with a heating medium and baking. The heating medium means a heating surface of a cooking utensil that heats food via a heating surface (preferably a flat plate shape) such as a frying pan or a hot plate, or when using an oven, heated air, infrared rays or superheated steam. Means. The garment mix of the present invention can be used by directly coating the food after the necessary pretreatment. The clothes mix of the present invention more preferably includes instructions for explaining the cooking method to the user in the package at the time of sale.

  In this specification, “fried food” means food that is fried in a large amount of oil by thinly smashing flour, starch, etc. with ingredients such as livestock meat, seafood or vegetables. “Food” means a food having a texture similar to that of deep-fried food, although it is not subjected to a process of frying in oil. Examples of ingredients used for the fried food include livestock such as chicken, pork and beef, seafood such as fish, squid and octopus, and vegetables such as burdock and lotus root. As a foodstuff, livestock meat is preferable, and especially chicken is most preferable. The clothing mix of the present invention is such that the clothing mix is in the range of 5 to 30% by weight, particularly 5 to 25% by weight, especially 5 to 20% by weight, with respect to the foodstuff, when the clothing mix is uniformly applied to the food. It is preferable to use it in an amount.

  EXAMPLES Hereinafter, although this invention is demonstrated in detail using an Example, this invention is not limited to these Examples.

Cut 250 g of chicken thigh into about 25 g each and put it in a plastic bag. Add 30 g of clothing mix having the composition of any of Examples 1 to 3 and 5, Test Examples 1 and 2, and Comparative Example 1 and shake well. It was. This was cooked in a frying pan for about 10 minutes. When cooking, 1 tablespoon (15 cc) of salad oil was added. Table 1 shows the results of evaluating the ease of attaching the clothes during cooking, the feeling of stickiness after cooking, and the crispy feeling. The evaluation criteria are as follows.

(1) Ease of wearing S: The clothing is almost fully covered and hardly peeled off during cooking.
A: Almost all of the clothes are attached and peeled off slightly during cooking.
B: There is a small amount of clothes that do not adhere, and peel off slightly during cooking.
C: There are clothes that do not adhere and are easily peeled off during cooking.
(2) Net feeling S: No net feeling is felt.
A: Almost no netting is felt.
B: Netting is somewhat felt.
C: Netting is felt.
(3) Crispy feeling S: Crispy and crispy texture is very strong.
A: The crunchy and crispy texture is strong.
B: The crunchy and crispy texture is slightly weak.
C: The crunchy and crispy texture is weak.

In the case where the clothing mixes of Examples 1 to 3 and 5 and Test Examples 1 and 2 were used, it was possible to cook a deep-fried food with excellent taste and texture. In particular, when the garment mix of Examples 1 to 3, especially Example 1, was used, a deep-fried food with a better taste and texture could be cooked. On the other hand, in the composition of Comparative Example 1 in which no phosphoric acid cross-linked starch was used, a sticky feeling that seems to be derived from the pregelatinized starch remained after cooking, and the taste and texture were inferior.

  In the configuration of Example 1 in Table 1, the phosphoric acid crosslinked starch was replaced with other starches to evaluate whether there was an effect of suppressing the netting of the pregelatinized starch after cooking. The composition other than phosphoric acid cross-linked starch, the cooking method, and the evaluation criteria for the feeling of stickiness were the same as those described above. The results are shown in Table 2.

  Each of Comparative Examples 2 to 4 had a strong net feeling derived from pregelatinized starch, and was inferior in taste. It has been found that none of the pregelatinized phosphate cross-linked starch, oxidized starch and tapioca starch has the effect of suppressing the netting as seen in non-pregelatinized phosphoric acid cross-linked starch.

Claims (3)

Only contains a pre-gelatinized starch and non-alpha cross-linked starch,
The weight ratio of the pregelatinized starch and the non-pregelatinized crosslinked starch is in the range of 1: 0.3 to 1: 3;
A non-fry cooking garment mix comprising 5 to 45% by weight of the pregelatinized starch . The clothing mix according to claim 1, further comprising a granular material that does not pass through a sieve having an aperture of 2.00 mm. Directly applying the clothing mix according to claim 1 or 2 to the ingredients;
A step of bringing the ingredients coated with the clothing mix into contact with a heating medium and baking;
A method for producing a food, comprising: