JPWO2012086841A1 - Cheese-containing bread crumbs and method for producing non-fried foods - Google Patents

Abstract

[Problems] Providing clothing compositions (batter liquor, bread crumbs) suitable for the production of frying-like foods by heating with superheated steam, producing low-calorie non-fried foods that achieve both the crispness of clothing and the deliciousness of medium-sized foods In this method, there is provided a method for maintaining the crispness of breaded non-fried food processed with superheated steam and preventing the crumb from falling off. [Solution] A non-fried food manufacturing method in which a batter solution and bread crumbs are attached in order to a heat-treated food, heated with superheated steam, heated with fat and oil added to bread crumbs, and then mixed with cheese It is characterized by doing.

Description

  The present invention relates to cheese-containing bread crumbs and a method for producing non-fried foods that have been cooked with superheated steam. More specifically, while maintaining low oil content, the crunchy feeling of clothing is maintained even after freezing and prevents crumbs from falling off. The present invention relates to a method for producing non-fried food.

  As aging and health-consciousness increase, cooked foods produced industrially are required to be reduced in calories. Here, although the oil contained in the fries contributes to deliciousness, it is a high calorie factor, and therefore, it has been required to develop a method for producing low-oil content, that is, low-calorie fried foods.

  Conventionally, as a method for producing non-fried food without oiling, powdered fat or liquid shortening is applied to the food ingredient, or powdered fat or liquid shortening is kneaded into the food ingredient, and the food ingredient is about 100 ° C. Steamed with a saturated steam of, and then steamed to the food ingredients from 100 seconds to 18 minutes depending on the food ingredients to be processed using low pressure or normal pressure high temperature superheated steam heated to 120-600 ° C. And the method of non-flying is proposed (patent document 1). However, when the surface of the meat cutlet, cream croquette, tonkatsu, etc. is applied to a thick product of bread crumb, it is difficult to uniformly heat the inside of the food ingredient, or if the heat treatment time is taken long However, it has been found that when uneven baking occurs, the surface is dry and dry, and when the ingredients are brittle like a white fish fillet, the body collapses and cracks occur.

JP-A-11-178513

When the food surface is 100 ° C. or lower, heating with superheated steam is conducted by condensation of water vapor, so that the moisture content of the whole food is increased by the generated condensed water. Thereafter, when the surface reaches 100 ° C. or higher, moisture begins to evaporate from the surface, drying proceeds, and the overall moisture content decreases. Therefore, when the conventional batter liquid and bread crumbs are simply attached and subjected to superheated steam heating, the garment is moist even though the core temperature of the medium type is sufficiently increased due to the large amount of moisture. There was a problem that the core temperature of the medium type was too high and the taste was impaired if the clothes did not have a moderate crispness or crispness, or if the garment had a moderate crispness or crispness.
This problem has been solved by a method (Japanese Patent Application No. 2010-148555) for maintaining the moisture content of a clothing composition (batter liquid, bread crumb) suitable for the production of fried food by heating with superheated steam. The quality (crispy feeling) decreases over time, and it is difficult to maintain a favorable texture for a long time, and the amount of batter layer that fixes breadcrumbs is reduced. Therefore, there was a problem that dropping of bread crumbs deteriorated product quality. Therefore, the problem to be solved by the present invention is to provide a method for maintaining the crisp feeling of breaded non-fried food that is processed by superheated steam and preventing the crumb from falling off.

  As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by adding fats and oils to bread crumbs used for superheated steam processing and then mixing cheese. As a preferable form of this solution, the cheese to be used is preferably a hard cheese, the moisture content of the cheese is preferably 38% or less, the particle size of the cheese is preferably 3.5 mesh pass, and the amount of cheese mixed with the bread crumbs Is more preferably 5 to 30 parts by weight with respect to 100 parts by weight of bread crumbs.

  That is, the first of the present invention is cheese-containing bread crumbs characterized by mixing cheese after adding fats and oils to bread crumbs and heating.

  A second aspect of the present invention is characterized in that, in the first aspect, the cheese to be used is hard cheese.

  According to a third aspect of the present invention, in the first invention, the amount of cheese mixed with bread crumbs is 5 to 30 parts by weight with respect to 100 parts by weight of bread crumbs.

  According to a fourth aspect of the present invention, in the second aspect, the moisture content of the cheese is 38% or less, and the particle size is 3.5 mesh pass.

  The fifth aspect of the present invention is a method for producing a non-fried food that is heated with superheated steam after the batter liquid and bread crumbs are attached in this order to the food that has been subjected to wet heat treatment. A cheese-containing bread crumb mixed with cheese is used.

  When the cheese-containing bread crumbs of the present invention are used for non-fried foods, the bread crumbs can be prevented from falling off. In addition, the non-fried food produced by the method of the present invention is delicious, despite the low oil content, maintains the crispy feeling of clothing, and suppresses the deterioration of quality (texture) during long-term storage, Even in long-term storage products, it is possible to maintain a crisp texture when eating.

  The ingredients (medium seeds) used in the present invention may be any of those commonly known as fried products, such as pork for tonkatsu, steamed and crushed potatoes for croquettes, minced meat for cutlets, and fillets for fried fish A file is an example.

This medium seed is heated by steam with steam until the core temperature reaches 55 to 60 degrees.
The heating condition varies depending on the food and can be selected as appropriate. However, considering the subsequent superheated steam heating, it is desirable to heat to the eatable area. In addition, when moist heat-heating the middle seed, it can be previously coated with flour such as wheat flour or starch.

  This wet heat-heated middle seed is coated with a batter liquid mainly composed of wheat flour, and then bread crumbs are adhered around it. In addition, before coat | covering middle seed | species with a batter liquid, it can also coat | cover with flours, such as wheat flour and starch.

  Here, the batter liquid and bread crumbs which are the clothing materials used in the present invention depend on the respective blending amounts (adhesion amounts), but the total moisture content is preferably 33% or less. More preferably, it is 29% or less. If it exceeds 33%, the texture balance with the inner ingredients will deteriorate and the taste will be impaired.

  The material of the batter liquid is not particularly defined, for example, wheat flour, starch / processed starch or their degradation products, pulverized cereals, dietary fiber, animal / vegetable protein, sugars, emulsifiers, salt, herbs, spices, etc. Oils and fats can be selected as appropriate. Although it will not specifically limit if it is a manufacturing method of a general batter liquid, For example, fats and oils will be added to the solution which mixed water and the solid substance, stirring using a high-speed stirrer, and the emulsified batter liquid will be obtained. . When adding fats and oils, it is preferable that the fats and oils content of a batter liquid is 20 to 60%. The moisture content of the batter liquid alone is 30 to 63%, and the moisture content of the clothing composition when bread crumbs are added to and mixed with this may be 33% or less.

  Similarly, as the bread crumbs, it is desirable to use one that is good for both electrode type and roasting type products and has a moisture content of 2 to 20% or less. As this bread crumb, you can use semi-dry bread crumbs (water content 20%) and dry bread crumbs (water content 8%) that are available on the market. When using these bread crumbs, stir fry oils such as salad oil in advance. After heating to 170 ° C to 190 ° C with a machine, etc., the bread crumbs are charged, and after the bread crumb is heated to 100 ° C to 120 ° C and the moisture content is about 2%, cheese-containing bread crumbs mixed with cheese are used. This is a feature of the present invention. When cheese is added to bread crumbs and heated, the moisture of the cheese is transferred to the bread crumbs, and the crispy feeling is lowered. When bread crumbs, fats and oils and cheese are mixed and heated, kogation occurs, which is not preferable. After the bread crumbs and fats and oils are mixed, the savory flavor of the bread crumbs is lowered unless heating is performed.

  The cheese used here is preferably hard cheese. More preferably, the moisture content is 38% or less and the particle size is 3.5 mesh pass. Cheese with a moisture content of more than 38% is not preferable because the cheese is blocked and uniform mixing becomes difficult. When the particle size is 3.5 mesh on, the cheese particle size is large, and unevenness is caused when bread crumbs are adhered, which is not preferable.

  The amount of cheese to be mixed with bread crumbs may be 5 to 30 parts by weight with respect to 100 parts by weight of bread crumbs. If the amount of cheese blended is less than 5 parts by weight, the effect of removing the bread crumbs of the present invention will not be exhibited.

  The batter liquid and the cheese-containing bread crumb thus obtained are mixed in the middle seed preferably in a ratio of 0.5 to 2.5 cheese-containing bread crumbs with respect to the weight ratio batter 1, and the clothing composition (batter liquid, Medium seed with cheese-containing bread crumbs) is obtained and subjected to superheated steam heating adjusted to 230 to 250 ° C. Although processing time changes with the magnitude | sizes of the foodstuff to provide, 2 to 4 minutes are suitable normally.

  The obtained fried food may be used as it is, or distributed in chilled form, but industrially, using a device that can rapidly freeze non-fried products, it should be frozen and distributed as frozen food. Is also possible.

  Hereinafter, the present invention will be described with reference to examples and comparative examples. In the examples,% means% by weight.

Example 1
The cheese-containing bread crumb preparation method is as follows. Hard cheese (moisture content 35%, 3.5 mesh pass) is shown in Table 1 while heating the stir-baked bread crumbs obtained by heating dried bread crumbs with 180 ° C. salad oil with a superheated steam heater. After charging the indicated amount, it was frozen and stored in a thermostat set at -5 ° C.

  A medium type was obtained by steaming and gelling 10 g of fish surimi. Nisshin Flour Milling Co., Ltd.'s soft flour (wheat flour) was applied as a flour to the middle seed. Batter liquid (wheat flour: starch: egg white powder: emulsifier: thickener: water: oil = 0.7: 6.6: 0.8: 0.5: 0.2: 50.7: 40.5) ) 3 g and 3 g of cheese-containing bread crumbs obtained by the above method were attached. After dressing, it was heated for 3 minutes at 250 ° C. using a superheated steam heater. After freezing, it was stored in a freezer at −5 ° C. for 3 days, adjusted to −18 ° C., cooked and thawed in a microwave oven, and subjected to sensory evaluation on the texture of the clothes. The sensory evaluation was performed by the ranking method, and the numbers were calculated based on the average ranking scored by nine panelists. The higher the ranking, the stronger the crispness. The results are shown in Table 1.

  The crunchy feeling was highly evaluated when the cheese was added regardless of the moisture content of the garment immediately after freezing and after storage.

<Evaluation method 1 of bread crumb fall-off suppression effect>
8 mm, 10 mesh, 22 mesh, 50 mesh sieves are sifted in order, 5 frozen non-fried foods are placed on the 8 mm sieve, and sieve shaker (Retsch) is used. Shake for 180 seconds under the condition of scale “2”, measure the dry weight (weight after drying at 105 ° C. for 24 hours) of bread crumbs on 10 mesh, 22 mesh, 50 mesh sieve and drop The composition ratio of bread crumbs was calculated. Table 2 shows the average values obtained three times.

<Evaluation method 2 of breadcrumb fall-off suppression effect>
Put 5 frozen non-fried foods in a food tray, package them, and shake for 180 seconds under the condition of scale “2” using a sieve shaker (manufactured by Retsch). Performed by a human panelist, “○” indicates that there is little omission of bread crumbs and high product value, “△” indicates that there is slightly less omission of bread crumbs, and medium value. It was set as “x”. Table 3 shows the evaluation of the omission state of bread crumbs.

Claims (5)

Cheese-containing bread crumbs characterized by mixing cheese after adding fats and oils to bread crumbs and heating. The cheese-containing bread crumbs according to claim 1, wherein the cheese is hard cheese. The cheese-containing bread crumbs according to claim 1, characterized in that the amount of cheese mixed with the bread crumbs to which fats and oils are added is 5 to 30 parts by weight with respect to 100 parts by weight of bread crumbs. . The cheese-containing bread crumbs according to claim 3, wherein the cheese has a moisture content of 38% or less and a 3.5 mesh pass. It is a method for producing non-fried food that is heated with superheated steam after adhering the batter liquid and bread crumbs in order to the ingredients that have been subjected to wet heat treatment, and after adding the fats and fats to the bread crumbs and heating, mixing the cheese A method for producing non-fried foods.