JP6522382B2 - Non-Frying Cloth and Food Made Using the Same - Google Patents

Description

  The present invention relates to a non-frying coating material containing 50 to 90% of fat and oil, a shaped protein and / or a dried product containing high fat and oil containing octenyl sodium succinate, and a food comprising the same.

  In recent years, home-based frying tends to be avoided because of health-consciousness and the hassle of frying. In order to simplify cooking, avoid shortening of time and intake of excess fat, demand for non-fried food such as microwave cooking, oven cooking, hot air cooking such as non frying, superheated steam cooking, frying pan cooking etc. is increasing. There is. However, cooking without frying has a problem that it is unsatisfactory because it is rich in taste, juicy with a sense of oiliness that is delicious, and the surface has a small amount of crispness.

  Non-fried frying powder has been conventionally studied, and various techniques have been proposed to maintain the texture of the batter by blending various materials into batter.

  For microwave oven heating that contains 40 to 60% by mass of durum flour and / or corn grits, 3 to 18% by mass of dextrin, and 1 to 14% by mass of fats and oils, and the content of the heat coagulable protein material is 1% by mass or less Coating material (see, for example, Patent Document 1), (A) 40 to 80% by weight of wheat flour, (B) pregelatinized high amylose starch and / or 3 to 30% by weight of its derivative, (C) crosslinked starch, etherified starch And 10 to 60% by weight of at least one starch selected from mochi starch, tapioca starch and high amylose starch, preferably further 2 to 7% by weight of (D) powdered oil and fat, (E) expanding agent 0. Coating material for a fried food containing 5 to 3% by weight and fried material using the coating material (see, for example, Patent Document 2), baked and ground material derived from wheat flour, deliquescent food material, heat coagulable food material, fat and oil, Contains a swelling agent Mix for fried non-fried (e.g., see Patent Document 3.) And the like are known.

  Moreover, although there have been proposals for methods that can maintain the crispness of the clothes, proposals for improving the feeling of oiliness and licking to the point of lack of rich taste due to being non-fry have not been made yet.

JP, 2013-220036, A Japanese Patent Application Laid-Open No. 11-46711 JP 2003-284518 A

  The present invention has been made in view of the above-mentioned circumstances, and its object is to produce a non-fried food having a crispy texture with a fat and oil feeling which is rich in taste like a fried food product and having a crispy surface. The present invention is to provide a material and a food product using it.

  The inventors of the present invention, as a result of intensive studies, are dried products comprising protein and / or sodium starch octenyl succinate and fats and oils, wherein the content of the fats and oils is 50% to 90% of the dried product, It is an object of the present invention to provide a non-frying coating material comprising a high fat and oil containing dried product having a shape of the product of 1.0% or more but 50% or more.

  It is possible to provide a non-fly coating material having a crisp texture with a greasy texture that is rich in taste such as fried food products in non-fried cooking, and a food product using it Become.

Hereinafter, the present invention will be described in detail.
The high fat and oil containing dried product contains protein and / or sodium octenyl succinate sodium starch and a fat and oil, and the content of the oil and fat is 50% to 90% (preferably 60% to 90%, more preferably 50% to 90% of the dried product). 60 to 80%), and the size of the dried product is characterized in that 1.0 mm or more of one side is 50% or more, preferably 60% or more. The size of the dried product was measured by placing 50 g of the dried product on a standard sieve with a diameter of 200 mm and an opening of 1.0 mm, sieving, and calculating from the ratio of the amount remaining on the sieve.

  While the conventional powdery fats and oils pass through a sieve with a mesh size of 1.0 mm almost 100%, the obtained high fat and oil containing dried product has a size of 1.0 mm or more 50% or more, preferably 60% or more, more preferably Is 70% or more and, unlike conventional powdery fats and oils, it has a granular form.

  The protein is not particularly limited, but is preferably at least one selected from the group consisting of soy protein, egg protein, milk protein, gelatin, collagen, and fish meat protein. The soybean protein includes separated soybean protein, concentrated soybean protein and the like, and although not particularly limited, it is preferably separated soybean protein. Milk proteins include whey protein, milk casein and caseinate, and are not particularly limited, but preferably whey protein and caseinate. Examples of gelatin include gelatin derived from cow, pig, chicken, fish skin or bone, and is not particularly limited, but it is desirable that the molecular weight is preferably 10,000 or more. The collagen includes collagen derived from cow, pig, chicken, fish skin or bone, and is not particularly limited, but is preferably cow, pig, chicken, fish skin origin.

  The origin starch of the octenyl succinate sodium starch is not particularly limited, and examples thereof include potato starch, sweet potato starch, tapioca starch, corn starch, wheat starch and rice flour starch. The sodium octenyl succinate is obtained by esterifying the starch with octenyl succinic anhydride, with the starch having the surface activity added by introducing an octenyl succinic acid group into the starch. The sodium octenyl succinate used in the present invention may be octenyl succinate-treated, octenyl succinate-treated one further roasted to lower its molecular weight, or further pregelatinized. About the processing method of said starch, you may combine 2 or more types. These sodium octenyl succinates can be used alone or in combination of two or more.

  The high fat and oil containing dried product may be used alone or in combination with a protein or starch sodium octenyl succinate. It is preferable that the compounding ratio of the protein and the sodium starch octenyl succinate in the case of using together is 1 part-99 parts of protein with respect to 1 part-99 parts of starch sodium octenyl succinate as mass ratio. More preferably, the protein is 5 parts to 90 parts to 10 parts to 95 parts of starch sodium octenyl succinate.

  The fats and oils are not particularly limited, and any fats and oils may be used. It may be vegetable fats or animal fats and oils, and the melting point is not limited. For example, chicken oil, lard, rice oil, sesame oil, olive oil, palm oil, shortening and the like can be mentioned. Although not particularly limited, animal fats such as chicken oil and lard are preferable from the viewpoint of flavor.

  The ratio of lipid to protein and / or starch sodium octenyl succinate is preferably 50% to 90% of lipid, and 10% to 50% of protein and / or starch sodium octenyl succinate is contained. More preferably, it is 10% to 40% of protein and / or starch sodium octenyl succinate, and most preferably 20 to 40%.

  The other ingredients are not particularly limited, and polysaccharide thickeners, starches and dietary fibers may be mentioned as viscosity adjusting materials, and polysaccharide thickeners are preferable from the viewpoint of production suitability. Moreover, salt, sugar, sodium glutamate, a nucleic acid, yeast extract, seasoning extract etc. are mentioned as a flavor provision raw material. Although the addition amount of the other compound is not particularly limited, it may be appropriately blended depending on the production suitability and the purpose of imparting flavor, and a total amount of 20% or less is preferable.

  The thickening polysaccharide is not particularly limited, but, for example, guar gum, xanthan gum, carrageenan, mannan, locust bean gum, gellan gum, tamarind gum, pectin, sodium alginate, curdlan, gum arabic, tara gum, carboxymethyl cellulose etc. Can be illustrated. Preferred are guar gum, xanthan gum and carrageenan from the viewpoint of production suitability.

The non-frying coating material is not particularly limited, and may be a non-frying coating material comprising flour, starch, corn powder, vegetable protein, skimmed milk powder, processed starch, degraded starch, seasoning powder, expansion agent, etc. Any non-frying coating material may be used, including any high-oil and fat-containing dried product for the non-frying coating material.
Next, embodiments of the present invention will be described in detail. The technical scope of the present invention is not limited by these embodiments, and can be implemented in various forms without changing the scope of the invention.

<Test 1: difference in protein, combined use of protein and sodium starch octenyl succinate, production of dried product containing high fat and oil by difference in fat and oil>
Measure 60 g of water in a 500 ml metal measuring cup, add 20 g of protein and / or starch sodium octenyl succinate and stir to make a solution of sodium protein and / or starch sodium octenyl succinate (protein and / or sodium starch octenyl succinate aqueous solution) Preparation process).
In addition, when using protein together, in order to raise solubility, it heated at 50 degreeC in the water bath set to 50 degreeC with the thermo controller.

Next, the homomixer T.I. K. The mixture was stirred for 2 minutes with ROBO MICS (manufactured by TOKUSHU KIKA KIGYO CO., LTD.), 50 g of chicken oil was added little by little, and stirred for 4 minutes 30 seconds until uniform, to obtain an oil-in-water dispersion (dispersion preparation) Process).
As needed, when adding polysaccharide thickener to it, 2g of polysaccharide thickeners was added little by little and it stirred for 1 minute, and it was set as the dispersion liquid which used polysaccharide thickener together (polysaccharide containing polysaccharide dispersion) Liquid preparation process).
20 g of those dispersions were taken out on a Teflon (registered trademark) sheet and subjected to microwave heating and drying (MD) (drying step). The condition of MD was 1.6 kW and 3.3 min. The product was cut into a size of 3 mm × 3 mm to obtain a granular high fat-containing dried product.

  The proteins used in the test were soy protein, whey protein, collagen and egg white powder. Moreover, the fats and oils used for the test were chicken oil and lard. By blending guar gum, which is a polysaccharide thickener used in the test, the moldability is improved and the production suitability is improved. Table 1 shows the blending of a high fat and oil containing dried product containing protein and / or starch sodium octenyl succinate and fats and oils. The fat and oil content of the high fat and oil content dried product was calculated from the solid content of the raw material shown in Table 2 and the fat and oil content. According to the results of Examples 1 to 7, it was possible to provide a dried product which contains 70% or more of oil and fat in each protein and / or starch sodium octenyl succinate and which is stable (in the present specification, Examples are , All included in the scope of the present invention).

Examples 6-9, Comparative Examples 1-2
According to the composition described in Table 3, uniformly mixed to prepare a fried flour mix for non-frying.

  In Examples 6 to 9, 0.25 g of the high fat and oil containing dried product prepared in Examples 4 to 7 and 2.25 g of fried powder from non-frying product commercially available are mixed, and Comparative Example 1 is fried powder from non-frying product commercially available. Only in Comparative Example 2, 0.25 g of lard powdery fat and oil (70% fat and oil content) and 2.25 g of fried powder from a commercially available non-fried food were blended to prepare a fried powder mix from non-fried food.

Test Example 1
Peel chicken meat from about 25 g of peeled chicken thigh meat from non-fry shown in Table 3 evenly and put it on a plate covered with cooking paper and heat it in a microwave for 600 minutes for 2 minutes without wrapping I got fried food from non-fly. The sensory evaluation of five points was performed by 10 panelists according to the evaluation criteria shown in Table 4 with respect to the juicyness with oil and fat feeling which is the taste of the non-fried to fried food and the surface crispness which is the texture. The results of the average points are shown in Table 5.

  As is clear from the results in Table 5, by replacing the high fat and oil containing dried product containing protein and / or starch sodium octenyl succinate and fats and oils with a non-fried frying dressing material by 10%, the feeling of oil and fat was improved and taste was improved. Represented. In addition, the combination of the protein and sodium octenyl succinate was higher in the taste and texture than the protein alone or the sodium octenyl succinate. In addition, when the same amount of powdery fat and oil having the same fat and oil content as that of the high fat and oil containing dried product was added, a feeling of fat and oil was not felt as compared with the one not containing, and the result of evaluation was also low in texture. .

  By using the high-oil and fat-containing dried product for non-fried food according to the present invention, it is a non-fried food that has a thick and oily texture like a fried food and a crispy surface. It becomes possible to provide clothing materials and food products using the same, which is an industrial contribution.

Claims (2)

  A protein which is at least one selected from the group consisting of soybean protein, hen egg protein, milk protein, gelatin, collagen and fish meat protein, and / or starch sodium octenyl succinate and oil and fat, and the content of the oil and fat Is a dried product of 50% to 90% in which the shape of the dried product is 1.0 mm or more is 50% or more.   The high fat and oil containing dried product according to claim 1 containing 0 to 5% of polysaccharide thickener.