JP7418421B2 - 食品被覆組成物並びに加工食品及びその製造方法 - Google Patents
食品被覆組成物並びに加工食品及びその製造方法 Download PDFInfo
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- JP7418421B2 JP7418421B2 JP2021518403A JP2021518403A JP7418421B2 JP 7418421 B2 JP7418421 B2 JP 7418421B2 JP 2021518403 A JP2021518403 A JP 2021518403A JP 2021518403 A JP2021518403 A JP 2021518403A JP 7418421 B2 JP7418421 B2 JP 7418421B2
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/28—Coffee or cocoa flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/042—Browning
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
また、本発明の課題は、燻煙処理及び炭火調理を行わずとも、それらを行ったかの如き外観を有する加工食品を提供することである。
(2)本発明の食品被覆組成物を、液体と混合せずにそのまま粉体の状態で食品にまぶして該食品の表面に付着させた後、油ちょう調理を行う方法。斯かる方法によって得られる加工食品の具体例として、畜肉類、魚介類又は野菜類を用いたから揚げを例示できる。
(3)本発明の食品被覆組成物を、液体と混合せずにそのまま粉体の状態で調理済みの食品の表面に付着させる方法。斯かる方法によって得られる加工食品の具体例として、フライドポテトを例示できる。
(4)本発明の食品被覆組成物を液体と混合し、その混合物を食品の表面に付着させた後、油ちょう調理を行う方法。斯かる方法によって得られる加工食品の具体例として、前記液体として水を用い、前記食品として畜肉類、魚介類又は野菜類を用いた天ぷらを例示でき、その場合、食品被覆組成物と液体との混合物は、いわゆるバッターである。
(5)本発明の食品被覆組成物を液体と混合し、その混合物を調理済みの食品の表面に付着させる方法。斯かる方法によって得られる加工食品の具体例として、前記調理済みの食品として油ちょう調理された甘薯を用いた大学イモを例示でき、その場合、甘藷に前記混合物を付着した後、冷却してもよい。
色素を含む原料を下記表1の配合で混合して、食品被覆組成物としての揚げ物用衣材を製造した。小麦粉として薄力粉を使用し、澱粉としてコーンスターチを使用した。なお、参考例の衣材は、色素Aを水に直接分散させて製造されたものである。
・色素A:L*24.75のココアパウダー(黒色)
・色素B:L*33.46のココアパウダー(濃茶色)
・色素C:L*39.02のココアパウダー(茶色)
・色素D:L*43.06のココアパウダー(茶色)
・色素E:L*31.55のカラメル色素(茶色)
・装置 :分光測色計CM-5(コニカミノルタ社製)
・主光源 :D65
・視野 :10°
・測定法 :反射
・測定径 :30mm
・正反射光処理:SCI
・ジオメトリ :di8°、de8°
色素Aの含有量を下記表2及び表4のように変更した以外は実施例1と同様にして、食品被覆組成物としての揚げ物用衣材を製造した。
実施例、比較例及び参考例の衣材を用い、以下の手順で、加工食品としての鶏から揚げを製造した。衣材100質量部に水100質量部を加えてバッター液を調製した。鶏もも肉を1個25gとなるよう切り分け、下味を付けた後、バッター液中に浸漬し、鶏もも肉1個当たり該バッター液2.5gを該鶏もも肉の表面全体に付着させた。そして、バッター液が付着した鶏もも肉を、175℃に熱したサラダ油で1分間油ちょうした後、更に140℃のスチームオーブンで中心温度が80℃になるまで加熱し、鶏から揚げを製造した。製造した鶏唐揚げの粗熱を取った後、凍結した。
実施例、比較例及び参考例の衣材を用い、以下の手順で、加工食品としての鶏あぶり焼きを製造した。衣材100質量部に水100質量部を加えてバッター液を調製した。鶏もも肉を1個25gとなるよう切り分け、下味を付けた後、バッター液中に浸漬し、鶏もも肉1個当たり該バッター液2.5gを該鶏もも肉の表面全体に付着させた。そして、バッター液が付着した鶏もも肉を、庫内温度200℃のオーブンで該鶏もも肉の中心温度が80℃になるまで加熱し、鶏あぶり焼を製造した。製造した鶏あぶり焼きの粗熱を取った後、凍結した。
実施例及び比較例の衣材を用い、以下の手順で、加工食品としてのエビフライを製造した。衣材100質量部に水160質量部を加えてバッター液を調製した。エビ(サイズ:21-25)をバッター液中に浸漬し、エビ1尾当たり該バッター液10gを該エビの表面全体に付着させた。そして、バッター液が付着したエビを、170℃に熱したサラダ油で2.5分間油ちょうし、エビフライを製造した。
製造した加工食品(鶏から揚げ、鶏あぶり焼き、エビ天ぷら)の外観を10名の専門パネラーに目視で観察してもらい、下記評価基準に従ってスコア化した。鶏から揚げ及び鶏あぶり焼きについては、凍結したものを電子レンジで解凍してから試験に供し、エビ天ぷらについては、製造後粗熱を取ってから試験に供した。結果を10名のスコアの平均値として下記表1~4に示す。
5点:加工食品の表面全体に黒い色合いがつき、非常に良好。
4点:加工食品の表面全体に黒ないし濃茶の色合いがつき、良好。
3点:加工食品の表面に黒ないし濃茶がややムラのある色合い。
2点:加工食品の表面に黒ないし濃茶がムラのある状態でついているか、又は黒色が多くつき、不良。
1点:加工食品の表面に黒ないし濃茶が非常にムラのある状態でついているか、又は黒色が非常に多くつき、非常に不良。
また、表2の実施例1及び3~7どうしの対比から、食品被覆組成物におけるL*35以下のココアパウダーの含有量の適切な範囲が推察され、表2の実施例7~9どうしの対比から、食品100質量部に対するL*35以下のココアパウダーの付着量の適切な範囲が推察される。
Claims (5)
- L*35以下のココアパウダーとこれを分散させる粉体分散媒とを含有し、
前記ココアパウダーの含有量が0.1~10質量%であり、
畜肉類又は魚介類を含む食品用である、食品被覆組成物。 - 食品の表面に、請求項1に記載の食品被覆組成物を付着させた後、該食品を加熱調理する工程を有する、加工食品の製造方法。
- 前記加熱調理が、油ちょう調理、オーブン調理及び蒸熱調理から選択される1種以上である、請求項2に記載の加工食品の製造方法。
- 畜肉類又は魚介類を含み、表面にL*35以下のココアパウダーが付着している加工食品であって、
前記ココアパウダーの含有量が、前記加工食品100質量部に対して、0.005~1質量部である、加工食品。 - 前記加工食品は、加熱調理されるが燻煙処理及び炭火調理はされない食品又はその製造中間品として使用される、請求項4に記載の加工食品。
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JP2004065070A (ja) | 2002-08-05 | 2004-03-04 | Fuji Oil Co Ltd | 被覆用油性食品及びこれを用いた冷凍食品 |
US20150181907A1 (en) | 2013-12-26 | 2015-07-02 | Solae Llc | High Soy Protein Nuggets and Applications in Food Products |
JP2016523081A (ja) | 2013-06-25 | 2016-08-08 | オラム インターナショナル リミテッド | 濃褐色の天然カカオの製造方法 |
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DE3902415C2 (de) * | 1988-09-12 | 1994-03-10 | Intech Dr Jodlbauer Ges Fuer I | Verfahren zur Herstellung eines dunkelgefärbten Lebensmittels |
US5009917A (en) * | 1989-12-18 | 1991-04-23 | Kraft General Foods, Inc. | Method for producing deep red and black cocoa |
JPH10262546A (ja) * | 1997-03-24 | 1998-10-06 | Osaka Kagaku Gokin Kk | 食品のトレー収容式くん煙処理方法、並びにくん煙処理可能な調理用トレー |
JP2002027933A (ja) | 2000-07-13 | 2002-01-29 | Showa Sangyo Co Ltd | 揚げ物用ころも材 |
JP2004020046A (ja) | 2002-06-17 | 2004-01-22 | Matsushita Electric Ind Co Ltd | 高周波加熱装置 |
JP4365670B2 (ja) * | 2003-11-28 | 2009-11-18 | 株式会社ニチレイフーズ | から揚げ用衣液、から揚げ及びその製造法 |
US20050220979A1 (en) * | 2004-04-02 | 2005-10-06 | Craig Baumer | High soy protein nuggets and applications in food products |
JP2008125417A (ja) * | 2006-11-20 | 2008-06-05 | Yonekyu Corp | ソーセージの製造方法およびソーセージ |
US20140112971A1 (en) * | 2012-10-22 | 2014-04-24 | Amita Shukla | Edible Product |
JP6563202B2 (ja) * | 2014-07-25 | 2019-08-21 | グリコ栄養食品株式会社 | 茶系乃至褐色系の色素 |
CN109068699A (zh) * | 2016-07-06 | 2018-12-21 | 日清食品株式会社 | 带面衣油炸食品的制造方法 |
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JP2004065070A (ja) | 2002-08-05 | 2004-03-04 | Fuji Oil Co Ltd | 被覆用油性食品及びこれを用いた冷凍食品 |
JP2016523081A (ja) | 2013-06-25 | 2016-08-08 | オラム インターナショナル リミテッド | 濃褐色の天然カカオの製造方法 |
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