JP7305486B2 - Method for producing battered food for oven cooking - Google Patents

Description

INDUSTRIAL APPLICABILITY The present invention uses a specific batter and bread crumbs to realize a coated food with a crunchy texture and fragrant flavor like fried coating only by oven cooking.

In recent years, due to the rise of health consciousness, the number of processed foods that are not fried and reduced in calories has increased, and this trend is particularly noticeable in battered foods such as pork cutlets and croquettes. However, the crispy texture and fragrant flavor peculiar to battered foods are largely brought about by fried cooking, and there is a problem that the texture and flavor are inferior when cooked in an oven.

For example, Patent Literature 1 discloses a method of producing battered food with a crispy texture by boiling the batter in hot water and then cooking it in an oven after the batter is attached. However, there is a problem that the boiling process causes umami components, aroma, etc. to flow out from the medium seeds, resulting in a deterioration of the flavor.

Further, Patent Document 2 discloses a technique for improving texture by using a non-fried coating mix containing sugars, water, and moist heat-treated wheat. However, Patent Document 2 does not assume that bread crumbs are used together. The problem that it was not enough and the clothes became dry became clear.

JP 2008-011856 A Japanese Unexamined Patent Application Publication No. 2011-103838

An object of the present invention is to realize a battered food having a crispy texture and fragrant flavor like fried batter only by oven cooking.

As a result of intensive studies to solve the above problems, the present inventors have found that a step of adjusting the sponge, a step of mixing the heat-treated wheat, oil and fat and water to adjust the batter, and a part or the whole of the sponge A method for producing a coated food for oven cooking, which includes a step of attaching batter to the batter and then attaching bread crumbs, can realize a crispy texture and fragrant flavor like fried batter only by oven cooking. can.

With the completion of the present invention, by using a batter containing heat-treated wheat and oil, it has become possible to realize a crispy texture and fragrant flavor like fried batter only by oven cooking. Furthermore, it is possible to adjust the hue and flavor (aroma) by applying caramel to the bread crumbs, and to prevent peeling of the batter by applying dried egg white when producing the batter.

The present invention will be described in detail below.

(medium seed)
First, the step of adjusting the filling will be described.
The medium seeds in the present invention are not particularly limited as long as they are generally used for foods with deep-fried batter. , pumpkin, sweet potato, carrot, curry, white sauce, cheese, and other seasonings can be used in combination as appropriate. Also, the form thereof is not particularly limited, and may be block-like or minced meat. Specific examples of medium-sized pork cutlets include medium-sized pork cutlets, medium-sized chicken cutlets, medium-sized mince cutlets, medium-sized croquettes, and medium-sized fried shrimp.

Although the details will be described later, when using block-shaped meatballs (specifically, pork, beef, chicken, shrimp, etc.), the effect of adhering dried egg white is remarkable. Therefore, when using a block-shaped sponge, it is more preferable to use dried egg white in combination.

Next, the process of mixing the heat-treated wheat, oil and water to prepare the batter will be described.

(batter)
In the present invention, the viscosity of the batter is not particularly limited, and the viscosity can be appropriately adjusted depending on the application.

(heat treated wheat)
The heat-treated wheat in the present invention is wheat that has been heat-treated in advance, and specifically refers to roasted wheat and/or moist heat-treated wheat described later. Heat treatment of wheat can reduce the mealy, fishy flavor of uncooked wheat and enhance the savory flavor.

The battered food according to the present invention is supposed to be cooked in an oven with poor heat efficiency compared to frying, so when wheat that has not been heat-treated is used, it is powdery and has a fishy flavor. Cheap. Therefore, in the present invention, by using heat-treated wheat, the powdery and fishy flavor of wheat that is not heat-treated is suppressed. Note that wheat that has not been heat-treated cannot be used at all, and can be used together as long as the flavor of wheat that has not been heat-treated does not become too strong. Specifically, there is no particular problem if about 50 parts by weight of non-heat-treated wheat is mixed with 100 parts by weight of heat-treated wheat.

In the present invention, from the viewpoint of adjusting the viscosity of the batter, the heat-treated wheat is preferably contained in an amount of 20 to 60% by weight, more preferably 25 to 50% by weight, based on the total amount of the batter. If the amount of heat-treated wheat is too small, the viscosity of the batter will be low, making it difficult for bread crumbs to adhere to the filling. Incidentally, if the work of adhering bread crumbs (batter→bread crumbs→batter . . . ) is repeated, the amount of adhering bread crumbs increases, but productivity deteriorates.

On the other hand, if the amount of heat-treated wheat is too much, the viscosity of the batter increases, and the batter adheres more than necessary, resulting in poor texture. Although a step of scraping off the batter can be provided, productivity deteriorates.

(roasted wheat)
Roasted wheat is heat-treated wheat obtained by roasting for 50 to 150 minutes at a temperature of 110 to 160 ° C without adding water. can suppress the flavor peculiar to wheat. However, compared with wet-heat-treated wheat, which will be described later, aggregates are likely to occur during batter preparation, resulting in poor productivity.

(Moist heat treated wheat)
Moist heat-treated wheat is heat-treated wheat obtained by introducing wheat flour into a pressurized closed high-speed stirrer filled with saturated steam and raising the temperature of the flour to 65 to 80 ° C. The wheat is heat-treated in advance. Because it is thick, it cooks well and can suppress the above-mentioned flavor peculiar to wheat.

Since wet heat-treated wheat mixes quickly with water, the viscosity of the dough tends to be stable when adjusting the batter. Furthermore, even after baking, the grainy texture peculiar to wheat flour that has not been sufficiently mixed with water is reduced, and a smooth and melt-in-the-mouth texture can be achieved. Therefore, wet heat-treated wheat is more preferable from the viewpoint of productivity and texture.

(fat)
In the present invention, it is necessary to mix fats and oils with the batter in order to give the batter (especially the portion derived from the batter) a fried flavor (hereinafter referred to as "fat feeling"). By mixing fats and oils in the batter, the batter is in the same state as if the batter is fried during cooking in an oven, and a feeling of fats and oils can be imparted to the batter.

The type of fat is not particularly limited, but fats and oils generally used for frying with a melting point of 55° C. or lower are preferred. Specifically, animal fats and oils such as het, lard and chicken oil, and vegetable fats and oils such as rice oil, soybean oil, rapeseed oil and corn oil can be used in appropriate combination.

In the present invention, the batter preferably contains 10 to 25% by weight of fats and oils. If the oil content is less than 10% by weight, the amount of oil is too small, and it is difficult to impart a sufficient oily feel to the batter. On the other hand, if the fat content exceeds 25% by weight, the fat will separate, making it difficult to prepare a uniform batter.

Other materials can be added to the batter as long as the effects of the present invention are not impaired. Examples of other materials include salt, sugar, seasonings such as amino acids, flavors, acidulants, pH adjusters, emulsifiers, sugars (including starch), dietary fibers, and animal protein materials. The blending ratio of other materials can be appropriately determined for each material, but is preferably 20% by weight or less.

Next, a step of attaching batter to a part or the whole of the filling and then attaching bread crumbs will be described. The amount of batter and bread crumbs to be attached to the medium dough is not particularly limited, and can be adjusted according to the application. Further, although the details will be described later, it is more preferable to provide a step of adhering caramel to the bread crumbs and a step of adhering dry egg white to the surface of the medium dough evenly.

(bread crumbs)
There are two types of bread crumbs: electrode-type bread crumbs (energization-type bread crumbs) and roasting-type bread crumbs. Here, the electrode-type bread crumbs refer to bread crumbs produced by passing an electric current through fermented bread dough to heat it. In addition, roasted bread crumbs refer to bread crumbs obtained by baking fermented bread dough in an oven in the same manner as ordinary bread. In the present invention, any bread crumbs may be used, but it is preferable to use electrode-type bread crumbs when crunchy and heavy texture is desired, and toast-type bread crumbs when crunchy and light texture is desired.

Furthermore, in the present invention, it is more preferable to apply caramel to the bread crumbs. Since oven cooking is less thermally efficient than frying, the caramel and/or Maillard reactions are less likely to proceed during oven cooking. For this reason, it is preferable to apply caramel to the bread crumbs in advance in order to adjust the bread crumbs and the coated food to have a preferable hue and flavor.

The timing of applying caramel is not particularly limited, and a step of applying caramel to bread crumbs may be provided in advance, or a step of applying caramel after adhering bread crumbs to medium seeds may be provided. Both steps can also be used in combination.

As a method of applying caramel, a method of spraying an aqueous caramel solution using a sprayer or the like is preferable. By spraying, the aqueous caramel solution can be applied evenly.

The solid content of the aqueous caramel solution is preferably 10-50% by weight, more preferably 20-40% by weight. If the solid content of the aqueous caramel solution exceeds 50% by weight, the viscosity of the aqueous caramel solution is too high to make spraying difficult. On the other hand, when the solid content of the aqueous caramel solution is less than 10% by weight, it is necessary to spray a large amount of the aqueous caramel solution in order to achieve a suitable hue, resulting in an increase in the amount of water added. This causes the crumbs to become moist and extend the cooking time.

The amount of caramel to be applied is preferably 0.5 to 4 parts by weight, more preferably 1 to 2.5 parts by weight, per 100 parts by weight of bread crumbs. If the amount of caramel applied is too small, the bread crumbs will not be colored and will not have a desirable hue. On the other hand, if the amount of caramel applied is too large, the bread crumbs will give the impression of being burnt, which is not preferable.

(dried egg white)
In the present invention, it is preferable to provide a step of uniformly attaching dried egg white to the surface of the sponge before applying the batter to the sponge. When the dried egg white is evenly adhered to the medium dough, the moisture on the surface of the medium dough and the dried egg white are mixed to return to the egg white. As a result, the whole dough is covered with the film of egg white, and it is possible to suppress the outflow of water from the dough during cooking in the oven. Furthermore, as a result of suppressing the outflow of water from the filling, it is possible to prevent the filling from shrinking and reducing the size of the filling, and to prevent the moisture in the filling from migrating to the batter and deteriorating the texture. Dried egg whites also function as an adhesive that connects the batter and the dough, preventing the problem of the batter peeling off after cooking in the oven.

When block-shaped meat or fish and shellfish are used as medium, the effect of adhering dried egg white is particularly remarkable. In the case of minced meat, the protein is sheared, so the shrinkage due to protein denaturation is small. This is because there is a great advantage in increasing power.

In the present invention, it is preferable to attach 0.3 parts by weight or more of dried egg white, more preferably 0.5 parts by weight, to 100 parts by weight of the dough. If the amount of dried egg white is less than 0.3 parts by weight, it is difficult to cover the whole dough with dried egg white, and it is difficult to obtain the effect of adhering dried egg white.

On the other hand, there is no particular upper limit to the amount of dried egg white attached to the filling, and it can be adjusted as appropriate from the viewpoint of texture. However, in order to attach 3 parts by weight or more of dried egg white to 100 parts by weight of the dough, it is necessary to wait for the moisture to seep out from the dough or add water separately, making the production process complicated. Prone.

It should be noted that ordinary egg whites that have not been dried do not have the ability to absorb the excess water in the egg white, so a layer of water forms between the membrane of the egg white and the egg white. Therefore, it is difficult to expect normal egg white to function as an adhesive that connects the dough and the batter.

(Post-process)
In the present invention, a freezing step may be further provided for the coated food after the above steps.

EXAMPLES Next, the present invention will be described with reference to Examples, but the present invention is not limited to these.

(Batter A1)
45 parts of water was added little by little to 40 parts of moist heat-treated wheat while stirring, and then 15 parts of rapeseed oil was added and stirred for 60 seconds to prepare batter A1. The temperature of the material and the temperature of the batter during adjustment were each within the range of 17 to 23°C.

(Batter A2-A8)
As shown in Table 1, batters A2 to A8 were adjusted by changing the type of wheat and the blending ratio of ingredients. The procedure of adding water little by little to the flour and finally adding oil (rapeseed oil) was not changed.

<Evaluation of batter's condition>
The batter conditions (fluidity and appearance) were evaluated for the batter A1 to A8. Evaluation criteria are as follows.
◯: Similar to batter A2 (standard), fine texture and creamy condition Δ: Poor condition compared to batter A2 due to separation of fats and oils, aggregation of flour, or inappropriate viscosity.
×: Cannot be used as a batter

(Bread crumbs B1)
70 parts by weight of water was added to 30 parts by weight of caramel to prepare an aqueous caramel solution having a solid content of 30% by weight.
Next, bread crumbs B1 were prepared by adhering 5 parts by weight of caramel aqueous solution to 100 parts of roasted bread crumbs using a spray.

(Bread crumbs B2, B3)
As shown in Table 2, the spray amount of the caramel aqueous solution was adjusted to prepare bread crumbs B2 and B3 having different caramel adhesion amounts.

(Prototype example 1)
A lean pork loin was prepared by cutting the pork loin from which about 80% of the fat was removed into a thickness of 10 mm. Next, 0.7 parts by weight of dusting powder (dried egg white) was evenly applied to 100 parts by weight of lean pork loin, and then batter A1 was applied. Finally, bread crumbs B2 were adhered to the battered lean pork loin to produce a battered food (prototype example 1). Table 3 shows the mixing ratio of batter A1, bread crumbs B2 and dusting powder (dried egg white) to 100 parts of lean pork loin.

(Prototype examples 2 to 7)
As shown in Table 3, Examples 2-7 were produced by changing the batter and bread crumbs.

The evaluation conditions in Table 3 are as follows.

<flavor>
Five experienced panelists evaluated the flavor of the battered foods after oven cooking as follows, using Prototype Example 2 as a standard of good flavor and Prototype Example 5 as a standard of poor flavor.
Sensory evaluation of Prototype Example 2: No powdery or fishy odor of wheat, fragrant Sensory evaluation of Prototype Example 5: Strong powdery or fishy odor of wheat, insufficient aroma ○: with Prototype Example 2 5 or more panelists who evaluated the flavor as equal or higher (all members)
×: 5 or more panelists who evaluated the flavor as equal to or lower than that of Prototype Example 5 (all members)
△: Evaluation between ○ and ×

<Texture>
Five experienced panelists evaluated the texture of the battered foods after oven cooking as follows, using Prototype Example 2 as a standard of good texture and Prototype Example 5 as a standard of poor texture.
Sensory evaluation of Prototype Example 2: Crispy and light texture Sensory evaluation of Prototype Example 5: Robe is hard and crunchy and heavy texture ○: Five or more panelists evaluated the texture as equal to or higher than that of Prototype Example 2 ( everyone)
×: 5 or more panelists evaluated the texture as equal to or lower than that of Prototype Example 5 (all members)
△: Evaluation between ○ and ×

<Hue>
Using Prototype Example 2 as a good reference for hue, the shade of hue was evaluated.

(Prototype examples 8 and 9)
In order to evaluate the effect of dried egg white, Prototype Example 8 in which dusting powder was changed to pullulan (polysaccharide) and Prototype Example 9 in which dusting powder was not used were produced. Specific mixing ratios are shown in Table 4.

<Peeling evaluation of clothes>
The battered food after oven cooking was arbitrarily cut at five locations to evaluate the ease of peeling off the batter.
○: There is almost no space between the filling and the clothing, and the clothing is firmly adhered.
Δ: At one or more locations (out of five locations), a large space was generated between the filling and the clothing, but the clothing did not come off.
x: The clothes were peeled off at one or more places.

(summary)
(About batter)
When the amount of oil and fat exceeded the amount of water, the oil and fat separated and the condition of the batter deteriorated (batter A4). In addition, when the heat-treated wheat was less and the moisture content was high, the viscosity of the batter was lowered, so the amount of bread crumbs that could be attached to the filling was reduced (batter A5). Incidentally, if the work of adhering bread crumbs is repeated, the amount of adhering bread crumbs increases, which is not preferable in terms of productivity. On the other hand, when the amount of heat-treated wheat was large, or when wheat that had not been heat-treated was used, the viscosity of the batter became too high and productivity decreased (batter A6, A8).

Among the heat-treated wheats, when roasted wheat was used, aggregates tended to occur easily (batter A7). It was also found that agglomerates would be reduced by stirring for a long time, but wet-heat treated wheat is better in terms of productivity. In addition, the evaluation in Table 1 is a comparison in the case of stirring for the same time.

(About the prototype)
When the heat-treated wheat was not used and only the non-heat-treated wheat was used, the flavor and texture tended to be clearly low (Prototype Example 5). This is probably because the fishy odor peculiar to wheat remains and the gluten is formed, resulting in a highly elastic texture.

When roasted wheat was used, aggregates were present in the batter, resulting in a slightly powdery texture (Prototype Example 4). It has already been confirmed that if the batter is stirred for a long time to reduce aggregates, the powderiness can be eliminated, although the productivity is lowered.

As for the hue, the difference in the hue of the bread crumbs directly affected the evaluation (Prototype Examples 2, 6, and 7). This is presumably because the caramel-Maillard reaction and the like do not easily proceed in oven cooking, which was reflected in the hue of the bread crumbs. In addition, when the caramel aqueous solution was applied in a large amount (prototype example 7), it was confirmed that the texture tended to be slightly lower. This is probably because the amount of water added was too large to allow the caramel to adhere.

(About dried egg white)
It can be seen that the peeling of the batter is suppressed by using the dried egg white (Table 4).

Claims (7)

Dried egg white adheres to the surface of the medium,
In addition, batter and bread crumbs containing heat-treated wheat, oil and water adhered,
Battered food for oven cooking. adhering dried egg white to the surface of the sponge before applying batter to part or all of the sponge;
A step of mixing heat-treated wheat, oil and water to prepare a batter;
A step of attaching batter to part or all of the filling and then attaching bread crumbs;
A method for producing a battered food for oven cooking. A step of applying caramel to bread crumbs and / or a step of applying caramel after attaching bread crumbs to medium seeds,
The method for producing the battered food for oven cooking according to claim 2. Characterized by applying 0.5 to 4 parts by weight of caramel to 100 parts by weight of bread crumbs,
4. The method for producing the battered food for oven cooking according to claim 3. Characterized by containing 20 to 60% by weight of heat-treated wheat in the total amount of batter,
The method for producing the battered food for oven cooking according to claim 2. The heat-treated wheat is moist heat-treated wheat,
The method for producing the battered food for oven cooking according to claim 5. Characterized by containing 10 to 25% by weight of fats and oils in the total amount of batter,
The method for producing the battered food for oven cooking according to claim 2.