JPS6335226B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a coated seasoning composition for baking, and more particularly to a baking product obtained by baking a food product that has the appearance, texture, and flavor of a fried food product fried in frying oil in an open or open toaster. The present invention relates to a coated seasoning composition for use in cooking. Pork cutlets, fried shrimp, fried chicken, etc.
It is a food in which fried dough is coated with flour, cornstarch, breadcrumbs, etc. and then fried in oil, and is characterized by the harmony of texture and flavor between the batter and fried dough.
Although they are popular foods, when cooking these foods at home, it is necessary to prepare a relatively large amount of oil and fry them in it, which poses the risk of ignition, burns caused by oil splashes, and damage to the floor and cooking. Equipment tends to get dirty,
In addition, it has problems that other cooking methods such as baking, steaming, and boiling do not have, such as the need to clean up the oil afterwards. Furthermore, in terms of time and economy, it is relatively unsuitable for dishes that can be easily prepared in small quantities, and lacks the convenience of being able to be prepared at any time. In order to solve the various problems of such fried foods, attempts have been made to prepare foods that look like they are fried without being fried. A typical example is a battering mix made of a combination of oil, fat, grain flour, bread crumbs, etc., which is intended to give food the appearance of being fried in oil, simply by sprinkling it on food and baking it.
However, in such conventionally known methods, the primary purpose was to obtain fried-like foods by omitting deep-frying and replacing it with baking, which resulted in poor flavor and food quality. Quality aspects such as feel and appearance were not always satisfactory. In particular, in the conventional method, the purpose is often for deep-fried foods, such as pork cutlets and fried shrimp, where the frying batter, which is mainly made of breadcrumbs, adheres uniformly to the seeds, giving it a rich texture, unique texture, and flavor. It was difficult to get food that made me feel. In other words, unlike sautéing or deep-frying, it is extremely difficult to uniformly adhere a batter with a moderate amount of volume to the seeds by simply sprinkling the batter on the seeds without performing any preparations such as powdering or battering. ,Also, even if the clothing adheres well,
By heating in an oven or toaster oven,
It was unexpectedly difficult to obtain the same texture and flavor as those obtained by frying. This trend is particularly
This is even more noticeable when frying is done quickly in a short baking time (within a toaster oven, etc.) within 10 to 20 minutes, resulting in the batter becoming sticky and not crispy, leaving a powdery flavor, and resulting in a desired golden brown finish. Compared to commercially available or home-cooked fries, it has a crispier feel,
It was impossible to obtain a product that was comparable in terms of fried flavor, fried color, etc. In order to solve the above-mentioned problems of the conventional method, the present inventor has conducted extensive research and developed a method using bread crumbs, cornmeal, or cereal powder with a color difference of 20 to 75, which has been heat-treated with oil and fat in advance. The present invention was completed based on the finding that a frying batter with favorable texture, flavor, and appearance can be obtained even in a short cooking time. That is, the present invention provides a coated seasoning composition for baking containing oil or fat, a flour-containing substance, and a binding substance as main components, in which bread crumbs with a color difference of 20 to 75 that have been previously heat-treated together with oil or fat are used as part or all of the flour-containing substance. , a coating seasoning composition for baking characterized by containing cornmeal or cereal powder. The solid fat used in the present invention can be of any type, such as hydrogenated vegetable oil or animal fat. Further, any liquid oil such as rapeseed, corn, soybean, etc. can be used regardless of its type. Examples of flour-containing substances include cornmeal, oatmeal and other grains, cereal flour, bread crumbs, and grain flours such as corn flour, rice flour, barley flour, and wheat flour. , cornmeal or cereal flour is used, preferably bread flour, cornmeal or cereal flour accounts for 40-60% of the flour-containing material, and the remaining portion is flour based on wheat flour. Bread crumbs, cornmeal, and cereal powder may be used alone or in combination of two or more. The bread crumbs, cornmeal, or cereal powder to be blended are those that have been heat-treated with oil and fat in advance, and the color difference (Nippon Denshoku Kogyo Co., Ltd. color difference meter, standard white plate (L90.99,
a0.41, b2.75) used) 20-75, preferably color difference 45
~55 to use. In this case, the fats and oils used may be solid fats or liquid oils, but it is preferable to use both solid fats and liquid oils in a ratio of 2:1 to 1:1 in order to maintain the smoothness of the physical properties of the product. This is desirable because of the flavor of the product (particularly the flavor when left to cool after baking). The heat treatment method is selected as appropriate, such as frying bread crumbs, cornmeal, or cereal powder in heated molten fat, or mixing bread crumbs, corn meal, or cereal powder with oil and heating in an oven, etc. However, specifically, when obtaining breadcrumbs with a color difference of 45 to 55, it is sufficient to heat the bread crumbs in 200°C oil and fat for about 2 minutes. The heating temperature may be about 120 to 250°C, and the heating time is also determined appropriately to prepare the color difference within the above range. The reason why the color difference is limited to the above range is that if the color difference is less than 20, the desired fried color cannot be obtained by short-term heating in an oven or toaster oven, and the crispiness and fried flavor characteristic of fried batter will be lacking. This is because if it is 75 or more, it will cause undesirable results such as a burnt flavor and fried color.
The amount of oil and fat to be included in bread crumbs, cornmeal, or cereals can be freely adjusted by adjusting the oil draining temperature in the case of frying and by the amount added in the case of oven processing, but it is selected based on the oil and fat content of the product. The particle size of the bread crumbs or cereal is not particularly limited either, but in order to obtain a fried-like batter, it is preferably about 7 to 20 mesh. Binding substances include wheat starch, corn starch, waxy corn starch, rice starch, waxy rice starch, potato starch, cane starch, tapioca starch, other starches, modified starches, gelatin, soybean protein, egg white and other proteins. One or more of these can be used in combination to retain the water released from the fried dough, to give it a soft texture without making it too hard, and to create a coating with enough batter in a short baking time. In order to ensure formation, it is desirable to use gelatin in combination with starch and water-soluble protein, especially modified starch with a swelling degree of 3.0 to 6.0 obtained by heat gelatinization, cooling, drying and pulverization of starch. The present invention contains the above-mentioned three components, that is, fats and oils, flour-containing substances, and binding substances, and the composition ratio is such that fats and oils account for 10 to 20% of the total weight, and flour-containing substances account for 10 to 20% of the total weight.
Preferably the weight is 50-60% and the binding material is 12-25% by weight. If the oil content is more than 20%, the amount of oil drips during baking will increase, and more oil will adhere to cooking utensils, causing problems such as smoke during baking. Other raw materials, especially flour-containing substances such as bread crumbs, are not mixed sufficiently, and a uniform fried texture cannot be expected when baked. If the flour-containing substance is less than 50%, it becomes difficult to form a uniform batter on the fried dough, and if it exceeds 60%, the composition ratio of other raw materials decreases, inhibiting sufficient development of the batter. In addition, when the flour-containing substance is bread flour in an amount of 20 to 35% of the total weight of the composition and a grain flour such as wheat flour in an amount of 20 to 35% by weight, the most preferable frying batter is obtained. A binding material weight ratio of 12 to 25% is also an optimal range in relation to the other raw materials. In addition, the coating seasoning composition for baking of the present invention may contain seasonings, spices, coloring agents, and other quality improving agents as remaining minor components in addition to the above three components. . The method for producing the coated seasoning composition for baking of the present invention is not particularly limited. Other ingredients may be mixed with the bread crumbs, cornmeal, and cereal powder that have been heat-treated with fats and oils, or if the amount of fats and oils adsorbed by the breadcrumbs is small, the missing amount of solid fat can be heated and melted. It may also be added to bread crumbs and mixed with other ingredients. The coating seasoning composition for baking of the present invention can be applied to meat such as pork, chicken, beef, and mutton, seafood such as flounder, flounder, horse mackerel, kisu, squid, and shrimp, potatoes, and other vegetables. After adhering it to the surface of the fried dough, bake it in an oven or toaster oven, etc. However, if the surface moisture of the fried dough is insufficient, replenish the moisture with milk, eggs, water, etc. and then bake it. The coating seasoning composition may be applied uniformly. The present invention will be further explained below with reference to Examples. Example 1 Solid fat (melting point 48°C) and salad oil were mixed and heated at a ratio of 2:1, and bread crumbs (average particle size 14 mesh) were mixed and heated.
and heated at 200℃ for 2 minutes, the color difference was 49.8
Bread crumbs of (L45.63, a11.45, b20.20) were prepared.
The oil absorption amount of the bread crumbs was 70% of the weight of the bread crumbs. 51 parts by weight of the bread crumbs obtained above (including 14 parts by weight of solid fat and 7 parts by weight of oil), 24.5 parts by weight of roasted wheat flour, 8.5 parts by weight of "Hi-Soft" (manufactured by Ajinomoto Co., Inc., modified starch),
6 parts by weight of gelatin, 7.4 parts by weight of common salt, 3.5 parts by weight of sodium glutamate, 1.7 parts by weight of powdered soy sauce, 1.0 parts by weight of powdered meat extract, and 1.9 parts by weight of Spicemix were added and mixed to form a coated seasoning composition for baking (A).
was prepared. As a control, a product was prepared by adding molten solid fat (21 parts by weight) to bread crumbs and then adding and mixing other raw materials according to the same formulation as above (control).
(1)). Separately, prepare pork fillets (100g/piece), spread each of the above two types of composition on a tray, put the pork pieces in it, coat it evenly with the composition, place it on an aluminum tray, and heat it in a toaster oven for about 30 minutes. Bake for 10 minutes. Furthermore, as a control, cut pork pieces were coated in a conventional manner and fried for 3 minutes in salad oil at 180°C to obtain pork cutlets. The three types of pork cutlets obtained were compared and evaluated by a well-trained taste panel (20 people) in terms of appearance, texture, flavor, and adhesion of the batter. The results are shown in Table 1. (The rating system is + for appearance, texture, taste, and flavor.)
The overall evaluation was based on a 10-point scale with a 5-point scale ranging from 2 (very good) to -2 (very poor). )

【table】

[Table] Example 2 To 30 parts by weight of bread crumbs (average particle size: 14 mesh), 10 parts by weight of pre-heated and melted solid fat and 5.5 parts by weight of salad oil were added, and the mixture was uniformly mixed and heated in an oven at 200°C for 8 minutes. To the heated product (color difference 48.0), 23 parts by weight of wheat flour, 7 parts by weight of "High Soft" (processed starch manufactured by Ajinomoto Co., Inc.), 6 parts by weight of gelatin, 9.7 parts by weight of common salt, 3.8 parts by weight of sodium glutamate, 1.8 parts by weight of powdered soy sauce.
Part by weight, 1.1 parts by weight of powdered meat extract and 2.1 parts by weight of spice mixture were added, mixed and granulated to prepare a coated seasoning composition for baking (B). As a control, a product was prepared using the same formulation as above, omitting the heating in the oven, and adding food coloring. Using the above two types of compositions, pork cutlets were prepared in the same manner as in Example 1, and the appearance, texture, and flavor of the resulting pork cutlets were evaluated by a 2-point comparison method by a well-trained panel of 20 people. evaluated. The results are shown in Table 2.

[Table] From the above results, it was found that the coated seasoning for baking of the present invention was significantly preferable to the control in terms of appearance, texture, and flavor, and could provide fried-like foods of satisfactory quality.

Claims (1)

[Scope of Claims] 1. In a coating seasoning composition for baking whose main components are oil or fat, a flour-containing substance, and a binding substance, a part or all of the flour-containing substance is preheat-treated together with oil or fat, and has a color difference of 20 to 75. A coating seasoning composition for baking, characterized in that it contains bread crumbs, cornmeal or cereal powder. 2. The coated seasoning for baking according to claim 1, wherein the weight ratios of the oil and fat, the flour-containing substance, and the binding substance are 10 to 20%, 50 to 60%, and 12 to 25%, respectively. Composition. 3. Claim 1, characterized in that the bread crumbs or fine cereal powder has a particle size of 7 to 20 mesh.
Coated seasoning composition for baking as described in Section 1.