JPS5982062A - Composition for coating of roasted fried bean curdlike food - Google Patents

Abstract

PURPOSE:To obtain a food, consisting of an egg flour, egg white flour, gluten flour and an edible fat or oil, and having an appearance and sense of eating similar to those of fried food in oil only by roasting the food. CONSTITUTION:A food obtained by incorporating one or two or more flours selected from the group consisting of egg flour, egg white flour and gluten flour with an edible flat or oil having preferably 20-60 deg.C melting point in an amount of 0.5-3 times of the above-mentioned flours under stirring, buttering the resultant composition for coating on a fried food, e.g. cattle meat or vegetable, for frying, smearing the food with bread crumb or cracker flour, etc., and directly freezing or refrigerating the smeared food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food product that can be fried or air-fried, and more particularly to a coating composition that can be used to obtain a food that has the same appearance and texture as fried tofu but only after being fried.

In general, fried tofu is made using a coating liquid made by dissolving grain flour, starch, sugar, milk powder, leavening agents, seasonings, spices, colorants, etc. in water or milk, meat, fish and shellfish, vegetables, croquette ingredients, etc. of frying foods after soaking, buttering, breading, immediately or after freezing or refrigeration.
Fried food at 200 degrees Celsius was produced by frying in oil.

However, in recent years, foods have been developed that are grilled without being deep-fried and have the same appearance and texture as fried foods, and the demand for these foods is increasing due to their ease of preparation.

However, conventional baked foods suffer from the disadvantages of poor binding of the batter, which tends to cause peeling of the batter and a sticky batter, and the texture is hard and the batter does not melt well in the mouth, resulting in a naturally low cost. It had to be of commercial value.

Therefore, the inventor of the tree conducted various research in order to overcome these conventional drawbacks and provide air-fried tofu with high commercial value, and as a result, he selected flour, egg white powder, and gluten powder as the coating ingredient. The inventors have discovered that by using at least one type of powder and edible oil or fat, it is possible to obtain foods with extremely excellent baked quality, and have completed the present invention.

That is, the present invention is a coating composition for fried foods, which is characterized by containing at least one kind of powder selected from v13 powder, egg white powder, and gluten powder, and edible oil and fat.

The coating composition of the present invention can be prepared by stirring and mixing powder and edible oil and fat. In this case, if the edible fat is in the form of a paste or solid at room temperature, it is preferable to heat the edible fat in advance to make it into a liquid state, and then add and mix the powder with it. It can also be used by directly stirring and mixing solid edible fats and oils and heating and melting them during buttering.

Milled flour, egg white powder, and gluten powder used in the present invention are essential powders, and each may be blended singly or in an appropriate combination of two or more.

In the present invention, the purpose can be sufficiently achieved with these powders alone, but if necessary, powders such as wheat flour, which have conventionally been used as ingredients for clothing materials, starch, sugars, milk powder, and leavening agents may be used together with these powders. Powders such as seasonings, spices, and coloring agents may also be added as appropriate. In this case, it is preferable that the amount of powder added is three times or less of the amount of powder to give good results. Incidentally, if the total amount added exceeds 3 times the amount, the oil becomes sticky and the batter tends to crumble, and the texture and melting in the mouth deteriorate.

Examples of edible fats and oils used in the present invention include soybean oil,
Vegetable oils such as cottonseed oil, rapeseed oil, lime oil, etc. or animal fats such as tallow, lard, etc. may also be used, and mixtures thereof may also be used. In particular, the form of fats and oils is 'liquid at room temperature;
It may be in the form of a paste or solid, but preferably one with a melting point of 20 to 60°C gives good results.

In order to adjust the melting point of fats and oils with a low melting point to the above-mentioned melting point range, for example, hydrogenation may be performed. In the present invention, it is advantageous to use the edible fat in an amount of 0.5 to 3 times the amount of the powder (when powder is used, the powder and the mixture of powder I491j). Incidentally, if the amount of edible fat added is less than 0.5 times the amount, the viscosity of the coating liquid becomes high, making buttering difficult and worsening the texture and melting in the mouth. Furthermore, if the amount of added i exceeds 3 times the amount, the coating liquid becomes thin and becomes like a coating of oil and fat, and the oil tends to become sticky and the coating peels. Therefore, using the composition according to the present invention, After buttering livestock meat, fish and shellfish, vegetables, croquette ingredients, and other foods for 7-fi, such as roe, and sprinkling with starch flour or cracker powder, oven immediately or after freezing or refrigerating.
When baked in a pan, griddle, or microwave oven, the appearance and texture is similar to or better than that of deep-frying, i.e., the oil is less sticky and crunchy, the batter is less likely to peel, and the texture is short and smooth. It is possible to obtain a grilled food that melts well in the mouth and retains the flavor components of the meat and other contents well.

The present invention will be further explained below with reference to comparative examples and examples.

Comparative Example 1001 parts of wheat flour, 101 parts of flour (Okibe, 10 parts of starch)
iffi parts, 2 parts by weight of glucose, 1 part by weight of skim milk powder, 5 parts by weight of salt, 0.51 parts by weight of spices, 0.5 M parts of seasoning, and 0.21 parts of coloring are mixed in a uniform trench, Add the butter mix and 250X parts and mix and stir to make a coating liquid. Dip the inside of the obi in this batter, butter it, and then sprinkle it with breadcrumbs. Freeze this at -20℃ and leave it for 1 day.
When fried at 80 to 190°C, foods obtained by frying in oil for 4 to 6 minutes have stickiness of oil, poor melting in the mouth, and poor binding with batter compared to foods obtained by the present invention. The taste is slightly inferior.

Example 1 A butter mix is prepared by mixing 100 parts by weight of egg white powder, 2 parts by weight of glucose, 3 parts by weight of common salt, and 11 parts by weight of spices. To 100 fflffit parts of this butter mix, 150 parts by weight of edible fats and oils having a melting point of 30°C which have been heated and dissolved are added, and mixed and stirred to obtain a coating liquid.

After heating and keeping the batter at 40°C, submerge the meat, butter it, sprinkle with bread crumbs, immediately put it in the freezer at -20°C, and bake it in the oven at 200°C for a few days.
When baked for 20 minutes, the fried tofu had a wind-like appearance, was less sticky, had a crunchy texture, melted well in the mouth, and had a delicious flavor.

Further, a baked food product was obtained in the same manner as in Example 1, except that instead of 100 parts by weight of egg white powder, milled flour, egg white powder, and gluten powder were each added as appropriate. Table 1 shows the results of comparative tests on these baked foods, together with the comparative examples. The edible oil used in this example was cottonseed oil 50Xi.
30 parts by weight of rapeseed oil and 20 parts by weight of soybean oil were partially hydrogenated to adjust the melting point to 30°C.

Margin - 11 - As is clear from the above table, the food obtained using the coating composition of the present invention has a duller appearance and texture than conventional fried foods.

Example 2 100 parts by weight of gluten flour, 82 parts by weight of wheat flour, 4 parts by weight of glucose, 6 parts by weight of salt, 2 Nt parts of skim milk powder, 1 part of spices
Parts by weight, 1 part by weight of seasoning, 1 part by weight of coloring agent, expanding agent ai
Combine i parts and make a butter mix. 100 parts by weight of this putter mix was mixed with 40 parts by weight of cottonseed oil, 35 parts by weight of palm oil, and 25 parts by weight of lard, and the melting point was 35°C.
Add 200 parts by weight of heated and dissolved edible oil and fat,
Mix and stir to make a coating liquid.

After soaking the shrimp in this batter and keeping it warm at 40°C and buttering it, I sprinkled it with cracker powder and immediately heated it in a frying pan for 10 to 15 minutes. A food product was obtained that was less sticky, had a smooth texture that melted well in the mouth, and was delicious.

In addition, baked foods were obtained in the same manner as described above, except that the raw materials other than gluten powder were variously changed. Table 2 shows the results of a comparative test of these baked foods.

1. Margin As is clear from the table above, you don't have to add the flour additives, but if you do, the total amount will be 300! Good results are obtained when the amount added does not exceed a portion of fi.

Example 3 50 parts by weight of egg white powder, 20 parts by weight of milled flour, 30 parts by weight of gluten powder
A butter mix is prepared by mixing 200 parts by weight of wheat flour, 10 parts by weight of glucose, 15 parts by weight of salt, 2.51 parts by weight of seasoning, and 2.5 parts by weight of spices until homogeneous.

To 100 N parts of this putter mix, 150 parts by weight of cottonseed oil having a melting point of 40° C. is heated and dissolved, and the mixture is mixed and stirred to form a coating liquid.

While keeping this batter completely warm, soak and butter the Kororagu ingredients, sprinkle with cracker flour and refrigerate.
When baked for 10 to 15 minutes on an iron plate heated to 80 to 190°C, a baked food with excellent appearance and texture was obtained.

Example 3 except that the addition of cottonseed oil i: was changed in various ways.
In the same manner as above, grilled food was obtained.

The results of a comparative test of these baked foods are shown in Table 3.

The following margin is Japanese Patent Publication No. 59-82062 (6) As is clear from the table above, edible oils and fats have a
Using 300 parts by weight gives good results.

Example 4 100 parts by weight of egg white powder and 100 parts by weight of various oils and fats were mixed and stirred to make a coating liquid, and after soaking inside the cup while keeping warm,
Breaded and frozen. A few days later, the food was heated in a microwave oven for 2 to 3 minutes and the resulting food was subjected to a comparative test, and the results are shown in Table 4.

As is clear from the above table, the melting point for edible fats and oils is 20~
A temperature of 60℃ gives good results.

that's all Applicant: Nissin DC Ni Foods Co., Ltd. 20-

Claims (1)

[Claims] 1. A coating composition for fried foods, characterized by containing at least one kind of powder selected from milled flour, egg white powder, and gluten powder, and edible oil and fat.