JPS6335226B2 - - Google Patents
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- Publication number
- JPS6335226B2 JPS6335226B2 JP56185778A JP18577881A JPS6335226B2 JP S6335226 B2 JPS6335226 B2 JP S6335226B2 JP 56185778 A JP56185778 A JP 56185778A JP 18577881 A JP18577881 A JP 18577881A JP S6335226 B2 JPS6335226 B2 JP S6335226B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- flour
- baking
- weight
- fried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013312 flour Nutrition 0.000 claims description 30
- 235000012813 breadcrumbs Nutrition 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 25
- 235000013339 cereals Nutrition 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 239000000126 substance Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 7
- 238000000576 coating method Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 description 32
- 235000019198 oils Nutrition 0.000 description 32
- 239000003925 fat Substances 0.000 description 19
- 235000019197 fats Nutrition 0.000 description 19
- 239000000796 flavoring agent Substances 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 16
- 235000013305 food Nutrition 0.000 description 14
- 235000015277 pork Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 238000010411 cooking Methods 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 108010010803 Gelatin Proteins 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 239000004368 Modified starch Substances 0.000 description 2
- 241000269908 Platichthys flesus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000002316 solid fats Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 239000004129 EU approved improving agent Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 241001504592 Trachurus trachurus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000008172 hydrogenated vegetable oil Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
Description
本発明は、ベーキング用被覆調味料組成物に関
し、更に詳しくは、揚油中で揚げたフライ食品の
外観、食感及び風味を持つ食品を、オープン乃至
はオープントースターでベーキング調理すること
により得られるベーキング用被覆調味料組成物に
関する。
ポークカツ、エビフライ、鶏のから揚げ等は、
フライ種に、小麦粉、コーンスターチ、パン粉等
で衣づけした後、揚油中で揚げた食品で、衣とフ
ライ種の食感、風味の調和により特徴づけられ、
好まれる食品であるが、これらの食品を家庭で調
理する場合、比較的多量の油を用意して、その中
で揚げることが必須なため、引火の危険性、油ハ
ネによる火傷や床、調理器具の汚れを生じ易く、
又、油の後始末が必要である等、焼く、蒸す、煮
る等の他の調理法にない問題を抱えている。更
に、手間や経済性からみて、少量を手軽に作ると
いつた料理には、比較的、向かず、いつでも気軽
に作れるといつた簡便性に欠ける。
このような油揚げ調理の持つ種々の問題点を解
消すべく、油揚げ調理を行わずに揚げたような食
品を取る試みが行われている。その代表的な例
が、油脂、穀粉、パン粉等を組合せた衣用ミツク
スであり、これを食品にまぶして焼くだけで、油
で揚げたような食品を得ようとするものである。
しかしながら、従来知られているこのような方法
においては、油揚げ調理を省略し、これに代るベ
ーキング調理で、揚げたような食品を得ることが
第一の目的とされていたために、風味、食感、外
観等の品質面で必ずしも満足できるものではなか
つた。
就中、従来法においては、から揚げタイプの食
品を目的とする場合が多く、ポークカツ、エビフ
ライ等、パン粉を主体とするフライ衣が種に均一
に付着してボリユーム感と特有の口当り、風味等
を感じさせる食品を取得することは困難であつ
た。すなわち、ソテイーやから揚げと異なり、適
度のボリユーム感のある衣を種に均一に付着させ
ることは、パウダリングやバツタリング等の下準
備を行なわずに、衣ミツクスをまぶすだけの調製
では非常に難しく、また、衣がうまく付いても、
オーブンやオーブントースターでの加熱により、
油で揚げたと同等の食感、風味を得ることは予想
外に困難であつた。そして、この傾向は、特に、
オーブントースター等で、10〜20分以内の短時間
のベーキング調理で迅速にフライに仕上げる場合
には更に著しいものとなり、衣がベタついて歯切
れが悪く、粉つぽい風味が残り、好ましいきつね
色に仕上がらない等、市販の或いは家庭で常法に
従つて調理されたフライ等に比べ、サクサク感、
揚げ風味、揚げ色等において遜色のないものを得
ることは、到底望めなかつた。
本発明者は、従来法が持つ上記のような問題点
を解消すべく、鋭意研究を重ね、予め油脂と共に
加熱処理した、色差20〜75のパン粉、コーンミー
ル又はセリアル細粉を使用することにより、短時
間調理でも好ましい食感、風味、外観のフライ衣
が得られるとの知見に至り、本発明を完成したも
のである。
すなわち、本発明は、油脂、穀粉含有物質及び
結合物質を主成分とするベーキング用被覆調味料
組成物において、穀粉含有物質の一部又は全部と
して、予め油脂と共に加熱処理した色差20〜75の
パン粉、コーンミール又はセリアル細粉を含有す
ることを特徴とするベーキング用被覆調味料組成
物である。
本発明で使用する固型脂は、硬化植物油、動物
油脂等、その種類を問わず使用できる。又、液体
油も菜種、コーン、大豆、その他、その種類を問
わず使用できる。穀粉含有物質としては、コーン
ミール、オートミールその他の穀粒、セリアル細
粉及びパン粉並びにとうもろこし粉、米粉、大麦
粉、小麦粉等の穀粉などが挙げられるが、穀粉含
有物質の全部又は一部として、パン粉、コーンミ
ール又はセリアル細粉を使用し、好ましくは、穀
粉含有物質の40〜60%をパン粉、コーンミール又
はセリアル細粉が占め、残りの部分を小麦粉を主
体とする穀粉とする。パン粉、コーンミール又は
セリアル細粉はそれぞれ単独でも2種以上組合せ
てもよい。
配合するパン粉、コーンミール又はセリアル細
粉は、予め油脂と共に加熱処理したもので、色差
(日本電色工業(株)色差計、標準白色板(L90.99、
a0.41、b2.75)使用)20〜75、好ましくは色差45
〜55のものを使用する。この場合、使用する油脂
は固型脂でも液体油でもよいが、好ましくは固型
脂と液体油2:1〜1:1の割合で併用すること
が、製品の物性にサラサラ性を保つ上で望まし
く、製品の風味(特に、ベーキング調理後、放置
してさめた場合の風味)上望ましい。加熱処理の
方法は、パン粉、コーンミール又はセリアル細粉
を加熱溶融した油脂中で揚げる方法、パン粉、コ
ーンミール又はセリアル細粉を油脂と混合してオ
ーブン等で加熱する方法など、適宜選択決定する
ようにするが、具体的には、色差45〜55のパン粉
を得る場合、200℃の油脂中で2分間程度の加熱
でよい。加熱温度は120〜250℃程度であればよ
く、加熱時間も適宜決定し、上記色差範囲のもの
を調製するようにする。
色差を上記範囲に限定するのは、色差20以下で
は、オーブン又はオーブントースターによる短時
間加熱では好ましい揚げ色が得られず、また、揚
げ衣特有のサクサク感や揚げ風味に欠けるし、逆
に色差75以上の場合、焦げ風味を生じたり、揚げ
色等で好ましくない結果をもたらすからである。
パン粉、コーンミール又はセリアルに含ませる油
脂の量はフライ処理の場合は油切り温度で、オー
ブン処理の場合は添加量で自由に調節可能である
が、製品の油脂含量で選定する。
パン粉、又はセリアルの粒度も特に限定されな
いが、フライ様の衣を得るためには、7〜20メツ
シユ程度とすることが好ましい。
結合物質としては、小麦澱粉、とうもろこし澱
粉、ワキシーとうもろこし澱粉、米澱粉、ワキシ
ー米澱粉、馬鈴署澱粉、甘蔗澱粉、タピオカ澱
粉、その他の澱粉、加工澱粉、ゼラチン、大豆蛋
白、卵白その他の蛋白が挙げられ、それらの中か
ら一種又は二種以上を組合せて使用するが、フラ
イ種から離水する水分を保持し、なおかつ硬くな
りすぎず、ソフト感を持たせ、短時間のベーキン
グで十分な衣の形成を確保するためには、澱粉と
水溶性蛋白、特に澱粉を加熱糊化・冷却・乾燥粉
砕して得た膨潤度3.0〜6.0の加工澱粉とゼラチン
の併用が望ましい。
本発明では、上記3成分すなわち油脂、穀粉含
有物質及び結合物質を含有するが、その組成比
は、油脂が全体の10〜20%重量、穀粉含有物質が
50〜60%重量及び結合物質が12〜25%重量を占め
ることが望ましい。油脂が20%以上の場合、ベー
キング時、油のドリツプ量が増え、調理器具への
油の付着等も多くなり、途中で煙が出る等のトラ
ブルが生じるし、逆に10%以下では油脂とその他
の原料、特にパン粉等穀粉含有物質との混合が十
分に行われず、焼き上りに均一なフライ感が望め
ない。穀粉含有物質が50%以下の場合にはフライ
種に均一な衣を形成し難くなり、逆に60%以上に
なると、その他の原料の組成比が減少し、衣の十
分な発達を阻害する。また、穀粉含有物質とし
て、パン粉が組成物全体に対し20〜35%重量及び
小麦粉等の穀粉が20〜35%重量であると、フライ
衣として最も好ましい状態に仕上がる。結合物質
の重量比12〜25%も、その他の原料との関連で至
適の範囲である。尚、本発明のベーキング用被覆
調味料組成物は、上記3成分の他にも、残余の少
量成分として、調味料、香辛料、着色料、その他
の品質改良剤を含有することを妨げるものではな
い。
本発明のベーキング用被覆調味料組成物は、そ
の製法を特に限定されるものではない。油脂と共
に加熱処理したパン粉、コーンミール、セリアル
細粉に、その他の成分を混合してもよいし、パン
粉に吸着された油脂量が少ない場合には、不足分
の固型脂を加熱溶融してパン粉に添加混合し、そ
の他の成分を混合する方法その他によつてもよ
い。
尚、本発明のベーキング用被覆調味料組成物は
豚肉、鶏肉、牛肉、羊肉等の畜肉類、ヒラメ、カ
レイ、アジ、キス、イカ、エビ等の魚介類、ジヤ
ガイモ、その他の野菜類等を適当にカツトしたも
のの表面に付着させた後、オーブン又はオーブン
トースター等でベーキングするが、フライ種の表
面の水分が不足している場合には、牛乳、卵、水
その他で水分を補つた後、ベーキング用被覆調味
料組成物を均一に付着するようにすればよい。
以下、実施例により、本発明を更に説明する。
実施例 1
固型脂(融点48℃)及びサラダ油を2:1の割
合で混合加熱し、パン粉(平均粒径14メツシユ)
を投入し、200℃、2分間加熱して、色差49.8
(L45.63、a11.45、b20.20)のパン粉を調製した。
パン粉の吸油量は、パン粉重量の70%であつた。
上記で得たパン粉51重量部(内、固型脂14重量
部、油7重量部)に焙焼小麦粉24.5重量部、「ハ
イソフト」(味の素(株)製、加工澱粉)8.5重量部、
ゼラチン6重量部、食塩7.4重量部、グルタミン
酸ソーダ3.5重量部、粉末醤油1.7重量部、粉末肉
エキス1.0重量部及びスパイスミツクス1.9重量部
を添加混合し、ベーキング用被覆調味料組成物(A)
を調製した。
対照として、上記と同一の配合に従い、パン粉
に溶融固型脂(21重量部)を添加し、次いでその
他の原料を添加混合したものを調製した(対照
(1))。
別に、豚肉切身(100g/枚)を用意し、上記
2種類の組成物をそれぞれトレーに広げた中に豚
肉片を入れて組成物を均一にまぶしつけた後、ア
ルミトレーに並べオーブントースターで約10分間
ベーキングした。
更に対照として、カツトした豚肉片に常法によ
る衣付けを行い、180℃のサラダ油中で3分間揚
げてポークカツを得た。
得られた3種類のポークカツにつき、よく訓練
された味覚パネル(20名)により外観、食感、風
味及び衣の付着性を比較評価した。結果を第1表
に示す。(評点法は、外観・食感・味・風味は+
2(非常によい)〜−2(非常に悪い)の5段階
法、総合評価は10点法によつた。)
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). )
【表】【table】
【表】
実施例 2
パン粉(平均粒径14メツシユ)30重量部に予め
加熱溶融した固型脂10重量部及びサラダ油5.5重
量部を添加し、均一に混合したものをオーブン中
で200℃8分間加熱したもの(色差48.0)に、小
麦粉23重量部、「ハイソフト」(味の素(株)製加工澱
粉)7重量部、ゼラチン6重量部、食塩9.7重量
部、グルタミン酸ソーダ3.8重量部、粉末醤油1.8
重量部、粉末肉エキス1.1重量部及びスパイスミ
ツクス2.1重量部を添加混合造粒して、ベーキン
グ用被覆調味料組成物(B)を調製した。
対照として、上記を同一の配合で、オーブン中
での加熱を省略し、更に食用色素をを混合したも
のを調製した。
上記2種類の組成物を用い、実施例1と同様に
してポークカツを調製し、得られたポークカツに
つき、よく訓練されたパネル20名により、2点比
較法により、外観、食感及び風味を官能評価し
た。結果を第2表に示す。[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.
【表】
以上の結果より、本発明のベーキング用被覆調
味料が外観、食感及び風味において、対照に比べ
て有意に好まれ、満足できる品質のフライ様食品
を提供できることが判明した。[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)
するベーキング用被覆調味料組成物において、穀
粉含有物質の一部又は全部として、予め油脂と共
に加熱処理した、色差20〜75のパン粉、コーンミ
ール又はセリアル細粉を含有することを特徴とす
るベーキング用被覆調味料組成物。 2 油脂、穀粉含有物質及び結合物質の重量比
が、各々10〜20%、50〜60%及び12〜25%である
ことを特徴とする特許請求の範囲第1項記載のベ
ーキング用被覆調味料組成物。 3 パン粉、又はセリアル細粉が粒度7〜20メツ
シユであることを特徴とする特許請求の範囲第1
項記載のベーキング用被覆調味料組成物。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56185778A JPS5889152A (en) | 1981-11-19 | 1981-11-19 | Seasoning composition for coating and baking |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP56185778A JPS5889152A (en) | 1981-11-19 | 1981-11-19 | Seasoning composition for coating and baking |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5889152A JPS5889152A (en) | 1983-05-27 |
JPS6335226B2 true JPS6335226B2 (en) | 1988-07-14 |
Family
ID=16176721
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP56185778A Granted JPS5889152A (en) | 1981-11-19 | 1981-11-19 | Seasoning composition for coating and baking |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5889152A (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5987288U (en) * | 1982-12-03 | 1984-06-13 | 今津 礼二郎 | Korotsuke |
JP2008289364A (en) * | 2007-04-27 | 2008-12-04 | Nichirei Foods:Kk | Method for producing fried food coating material, the fried food coating material, fried food frozen food, and method for producing the fried food frozen food |
JP4934721B2 (en) * | 2007-04-27 | 2012-05-16 | 株式会社ニチレイフーズ | Manufacturing method for fried food |
JP2014161282A (en) * | 2013-02-26 | 2014-09-08 | Nisshin Foods Kk | Mix for non-fried fried food |
-
1981
- 1981-11-19 JP JP56185778A patent/JPS5889152A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS5889152A (en) | 1983-05-27 |
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