JPS58198258A - Preparation of coating of food material, etc. - Google Patents

Abstract

PURPOSE:To prepare a coating giving a thick coating layer to the surface of a food material, etc., suppressing the dissipation of water from the food material during cooking, and having improved water-retainability, by using a premixed flour containing a specific gelling agent. CONSTITUTION:Premixed flour composed mainly of starch such as wheat flour, etc. mixed with a gelling agent composed mainly of higher vegetables such as guar gum, locust bean gum, etc., algae such as agar, alginic acid, etc., microorganisms such as dextran, curdlan, etc., animaloriginated materials such as casein, gelatin, etc. or chemical compositions, is applied to the surface of a food material, and the water contained in the material is absorbed to the coating layer. If necessary, the coating procedure and the water-absorption procedure are repeated, and the coated food is heated at a temperature above the gelling temperature of the water-containing coating layer to solidify the coating layer.

Description

[Detailed description of the invention] The present invention relates to a method for manufacturing coatings for food materials, etc.

The object of the present invention is to prepare a batter using premixed flour: ff −
f A:/l'' It is possible to stabilize the layer and form a thick coating layer L1 To obtain a coating for food materials etc. suitable for cooking each glaze.

Premixed flour, that is, a mixture of all or part of starch such as wheat flour or soybean flour, saccharides such as sugar or glucose, oil or fat, powdered milk, egg powder, leavening agent (baking valida), salt, flavoring, etc. It is known to be used as a coating for food materials, etc., but in the past, the coating layer of premixed powder was unstable, and there was a lot of powder that fell off during the coach-in process, making it difficult to thicken the coating layer. could not. There is a lot of moisture in food materials etc. that swells and scatters during cooking, and the weight loss rate of the product is high especially when fried tofu or teriyaki, and there are problems with water retention of food materials.

The present invention solves the above-mentioned problems, and its gist is that food materials, etc. (seafood, meat, dairy products, vegetables, fruits, beans, confectionery, etc.), K higher plants, etc. kind,
A process of coating a premixed powder mainly composed of starch such as wheat flour mixed with a gelling agent mainly composed of seaweed, microorganisms, animal matter, or chemical compositions, and coating the surface of this food material, etc. The food materials department's batter manufacturing method KW is characterized by a step of allowing the layer to absorb moisture and a step of solidifying the coating layer by heat treatment at a temperature higher than that at which the water-containing coating layer gels.

The gelling agents to be mixed into the above premix powder are roughly classified by the following @.

1. Tall plants guar gum, locust Bingham, starches 2, marine debris agar, alginic acid, carrageenan, 7-arylan 3, microorganisms dextran, curdlan 4, animal matter casein, gelatin, myosin, eggs and more It is a gelling agent whose main ingredients are one or more chemical compositions.

A premixed powder mixed with such a gelling agent is coated on the surface of a food material, etc., and an appropriate amount of water is sprayed and absorbed onto this coating layer to form a water-containing coating layer. As a result, the premix powder easily adheres and fixes to the surface of food materials, etc., and the coating layer is stabilized, and there is less powder falling off in one coating process, resulting in a high yield. Furthermore, by repeating the steps of coating with premix powder and spraying and absorbing water, the coating can be formed to be as thick as desired. Furthermore, uniform distribution of the gelling agent within the KFi coating layer is obtained.

Next, by heat-treating at a temperature higher than the temperature at which the gelling agent of the coating layer gels, a solidified coating layer is obtained on the surface of the food material or the like.

Food materials with fl and fc coating layers obtained above are immediately cooked (by steaming, baking, frying, boiling, electronic heating, etc.)
For long-term storage, it can be frozen using conventional methods.

Because the coating layer on the surface of food materials, etc. can be thickened during the heating process mentioned above, it suppresses the scattering of water inside the food materials, etc., and reduces the weight loss rate of the product when frying or grilling. Improves water retention of materials, etc.

In addition, during cooking, the gelation of the gelling agent strengthens the binding force of the coating layer, allowing the batter to adhere well to food ingredients, preventing separation or peeling of the batter, and resulting in a good appearance and flavor. You can get a good finish.

Claims (1)

[Claims] A process of coating food materials with a premixed powder mainly composed of starch such as wheat flour, which is mixed with a gelling agent mainly composed of higher plants, seaweeds, microorganisms, animal substances, or chemical compositions. A method for producing a coating for food materials, etc., characterized by a step of absorbing moisture into a coating layer on the surface of the food material, and a step of solidifying the coating layer by heating to a temperature higher than that at which the water-containing coating layer gels.