WO2022004366A1

WO2022004366A1 - Batter flour composition for non-fried foods and batter composition

Info

Publication number: WO2022004366A1
Application number: PCT/JP2021/022771
Authority: WO
Inventors: 健太加藤; 結香源田; 和久水野; 三四郎齋藤
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2020-06-30
Filing date: 2021-06-16
Publication date: 2022-01-06
Also published as: JPWO2022004366A1; TW202214119A

Abstract

The present invention pertains to a non-fried food, in which a coating firmly adheres to a food material inside and which has a fried food-like appearance and gives an oily feeling when eaten, and a method for producing the same.　The batter flour composition for non-fried foods according to the present invention comprises (a) a starch having a degree of swelling in cold water of more than 1 and not more than 4 (excluding an oxidized starch), and (b) a starch having a degree of swelling in cold water of more than 4 and not more than 40. By adhering a batter composition, which contains the aforesaid batter flour composition, to a food material followed by non-fry cooking, a non-fried food, which has a fried food-like appearance and an oily feeling when eaten, can be provided.

Description

Non-fried food batter flour composition and batter composition

The present invention relates to a batter powder composition and a batter composition for non-fried foods, a method for producing a non-fried food, and the like.

In recent years, there is an increasing need for non-fried foods that are not fried in oil because they are easy to cook, do not require cleaning up of oil after cooking, and do not require time and effort to clean up. As a method for producing a non-fried food, a method of sprinkling a batter on an ingredient and cooking it, and a method of passing the ingredient through a liquid or paste-like batter and cooking it are known. Of these, the latter method is suitable for providing a satisfactory non-fried food product in which the clothes are thick and easy to adhere to the ingredients. On the other hand, when cooking in an oven or frying pan, there are many places that do not come into direct contact with the surface of the oven or frying pan, and heat does not easily pass through those parts. Therefore, there is a problem that the appearance is inferior.
Against the background of growing health consciousness, many conventional non-fried foods focus on cutting excess oil and cooking, and although it is easy to obtain a crispy texture and crispy texture, it feels at the time of eating. The oily texture that is typical of fried foods tends to be impaired.
For example, in Cited Document 1, it is described that a crispy feeling can be obtained by blending a grain-derived swelling food coarse grain such as bread crumbs, a powdered oligo and pregelatinized starch. Further, in Cited Document 2, by using a water-soluble component in a predetermined amount ratio with respect to starch or flour, water is absorbed from the ingredients by the water-soluble component, and the starch or flour is gelatinized by the water to form a film. It is stated that a crispy texture can be obtained by changing the starch. However, none of these focuses on obtaining the appearance of fried food and the oily feeling when eating.
Further, in Cited Document 3, it is an object to obtain the same appearance and texture as fried food, and if the batter is hardened by containing 5 to 30% by weight of a predetermined modified starch in the flour as a batter. It is stated that the batter can be easily peeled off and sticky, and a short texture and a fried food-like appearance can be obtained. However, this method also does not focus on obtaining an oily feeling at the time of eating.

Japanese Unexamined Patent Publication No. 2016-165250 Japanese Unexamined Patent Publication No. 8-203 Japanese Unexamined Patent Publication No. 58-224655

Under such circumstances, it is desirable to be able to provide non-fried foods that have a fried food-like appearance with batter firmly attached to the ingredients and an oily feeling that can be felt when eating.

The present invention relates to a non-fried food batter powder composition, a non-fried food batter composition and a method for producing the same, a method for producing a non-fried food, and a method for improving the oiliness, workability or appearance of the non-fried food. Is.
[1] A non-fried food batter powder composition.
The batter powder composition comprising (a) starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) starch having a cold water swelling degree of more than 4 and 40 or less.
[2] The batter powder composition according to the above [1], wherein the component (a) is processed or unprocessed potato starch.
[3] The batter powder composition is
(C) The batter flour composition according to the above [1] or [2], further comprising oxidized starch.
[4] The batter powder composition is
(D) The above-mentioned [1] further comprising one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed foods thereof; crushed snacks; cereal flour; and cracker flour. The batter powder composition according to any one of [3].
[5] The batter powder composition according to the above [3] or [4], wherein the total content of the components (a), (b) and (c) in the batter powder composition is 45% by mass or more. thing.
[6] The batter powder composition according to the above [1] to [5], wherein the content of the component (b) in the batter powder composition is 8 to 40% by mass.
[7] The batter powder composition according to any one of the above [3] to [6], wherein the content of the component (c) in the batter powder composition is 15 to 45% by mass.
[8] The batter powder composition according to any one of the above [1] to [7], which is a batter powder composition blended in a batter composition containing 10 to 85% by mass of edible oil and fat.
[9] A non-fried food batter composition.
(A) A batter powder composition containing starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) a starch having a cold water swelling degree of 4 or more and 40 or less.
A batter composition comprising edible oils and fats.
[10] The batter composition according to the above [9], wherein the component (a) is processed or unprocessed potato starch.
[11] The batter powder composition is
(C) The batter composition according to [9] or [10] above, further comprising oxidized starch.
[12] The batter powder composition is
(D) The above-mentioned [9] further comprising one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed foods thereof; crushed snacks; cereal flour; and cracker flour. The batter composition according to any one of [11].
[13] The batter composition according to the above [11] or [12], wherein the total content of the components (a), (b) and (c) in the batter powder composition is 45% by mass or more. ..
[14] The batter composition according to any one of the above [9] to [13], wherein the content of the batter powder composition in the batter composition is 15 to 90% by mass.
[15] The batter composition according to any one of the above [9] to [14], wherein the content of the edible oil / fat in the batter composition is 10 to 85% by mass.
[16] The batter composition according to any one of the above [9] to [15], wherein the edible fat and oil contains a liquid fat and oil, and the content of the liquid fat and oil in the batter composition is 10 to 80% by mass. thing.
[17] The batter composition according to any one of the above [9] to [16], wherein the content of the component (b) in the batter powder composition is 8 to 40% by mass.
[18] The batter composition according to any one of the above [11] to [17], wherein the content of the component (c) in the batter powder composition is 15 to 45% by mass.
[19] A method for producing a non-fried food batter composition, which comprises mixing the batter powder composition according to any one of the above [1] to [8] with edible oils and fats.
[20] A method for producing a non-fried food product, which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking the batter composition by non-fried food.
[21] A method for enhancing the oiliness of a non-fried food, which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking by non-fried food.
[22] A method for improving workability of non-fried foods, which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking by non-fried food.
[23] A method for improving the appearance of a non-fried food product, which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of the ingredient and cooking the non-fried food.

By using the batter powder composition for non-fried foods according to the present invention, it is possible to provide non-fried foods having a fried food-like appearance and an oily feeling at the time of eating with batter firmly attached to the ingredients. Further, according to the preferred embodiment of the present invention, the texture such as crispy texture is also excellent. Further, according to a preferred embodiment of the present invention, it is possible to improve workability when attaching clothes to ingredients in a method for producing non-fried foods.

It is an appearance photograph of fried chicken because it is a non-fried food obtained in Example 1-1. It is an appearance photograph of fried chicken because it is a non-fried food obtained in Comparative Example 1.

Hereinafter, each embodiment of the present invention will be described in more detail.

1. 1. Non-fried food batter powder composition The non-fried food batter powder composition according to the present invention is
It is characterized by containing (a) starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) starch having a cold water swelling degree of more than 4 and 40 or less.

In the present invention, as described above, two types of starch having different degrees of cold water swelling are used. By using a batter containing a non-fried food batter powder composition using two types of starch with different cold water swelling degrees, it is easy to firmly attach the batter to the ingredients, and the batter firmly holds the oil. Therefore, even if it is cooked by non-fried food, it is possible to provide a non-fried food having a fried food-like appearance and an oily feeling at the time of eating. Further, according to a preferred embodiment of the present invention, since it is easy to attach clothes to the ingredients, it is possible to improve workability when attaching clothes to the ingredients in the method for producing non-fried foods.

Here, in the present invention, the "cold water swelling degree" means a numerical value measured by the following method.
(1) The sample is heated and dried at 130 ° C. to measure the moisture content, and the amount of the dried substance is calculated from the obtained moisture value.
(2) 1 g of the sample is dispersed in 50 mL of water at 25 ° C. in terms of the amount of the dry substance, and the mixture is stirred at 25 ° C. for 30 minutes.
(3) After stirring, centrifugation is performed for 10 minutes by a centrifugal separation method in which the relative centrifugal force calculated from the following formula (I) is 1609.92 (xg), and the precipitate layer and the supernatant layer are separated.
(I) Relative centrifugal force (xg) = 1118 x centrifugal radius (cm) x (rotation speed (rpm)) ² x ^10-8
(4) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(5) Let C (g) be the mass when the precipitate layer is dried to dryness (105 ° C., constant amount).
(6) The value obtained by dividing B by C is defined as the degree of cold water swelling.

<(A) Starch with a degree of swelling of cold water of more than 1 and 4 or less>
The batter powder composition according to the present invention contains starch having a cold water swelling degree of more than 1 and 4 or less (however, excluding oxidized starch) as the component (a).
The component (a) may be modified starch or modified starch.
The "oxidized starch" removed from the component (a) is as described in the component (c) described later.

Examples of the modified starch include plant-derived starch. Specific examples of the plant from which the unprocessed starch is derived include regular corn (dent corn), glutinous corn (waxy corn), high amylose corn, glutinous rice, glutinous rice, wheat, sweet potato, horse bell sardine, cassaba and sago palm. Preferred are regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell corn and cassaba, and more preferably regular corn, glutinous corn, high amylose corn, glutinous rice, horse bell corn and cassaba. , More preferably, regular corn, glutinous corn, high amylose corn and horse bell corn, and particularly preferably horse bell corn. These can be used alone or in combination of two or more.

The modified starch may be any one obtained by subjecting the modified starch to a processing treatment other than oxidation. The processing includes, for example, monoesterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; acid treatment; alkali treatment; enzyme treatment and the like. 1 type or 2 or more types of. Among these, one or more of monoesterification, cross-linking, etherification and acid treatment are preferable, and one or more of monoesterification, cross-linking and etherification are more preferable, and further, cross-linking is more preferable. preferable.
Specifically, as the processed starch used as the component (a), acetylated starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and phosphoric acid cross-linked starch are preferable, and acetylated phosphoric acid cross-linked starch and phosphoric acid are preferable. Cross-linked starch is more preferred, and phosphoric acid cross-linked starch is particularly preferred.

Among these, as the component (a), processed or unprocessed potato starch is preferable. By using potato starch, the batter obtained by using the batter powder composition according to the present invention is less sticky and the crispy feeling is more easily felt.

The content of the component (a) in the batter powder composition is preferably 15 to 85% by mass, more preferably 15 to 55% by mass, still more preferably 15 to 35% by mass, and even more preferably 15 to 26%. It is mass%. When the content of the component (a) is in the above range, it is easy to firmly attach the batter to the ingredients in the method for producing a non-fried food, and it is easy to obtain a fried food-like appearance and oily feeling when cooked. In addition, workability when attaching clothes to the ingredients can be further improved.

<(B) Starch with a degree of swelling of cold water of more than 4 and 40 or less>
The batter powder composition according to the present invention contains starch having a cold water swelling degree of 4 or more and 40 or less as the component (b). The component (b) is not particularly limited as long as it is a starch having a cold water swelling degree of 4 or more and 40 or less, but a raw material starch that has been pregelatinized is preferably used. The raw material starch may be unprocessed starch or modified starch.
The degree of swelling of the component (b) in cold water is 4 or more and 40 or less, preferably 4 or more and 35 or less, more preferably 4 or more and 30 or less, still more preferably 5 or more and 28 or less, and further preferably 5.5 or more and 26 or less. In addition, this specification also discloses a numerical range obtained by appropriately combining the upper limit value and the lower limit value of the numerical range.

Examples of the modified starch include the same as those exemplified in the component (a). Among these, regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell sardine and cassaba are preferable, and more preferably, regular corn, glutinous corn, high amylose corn, glutinous rice, horse bell sardine and cassaba are mentioned. , More preferably, regular corn, glutinous corn, high amylose corn and horse bell corn, and particularly preferably high amylose corn and horse bell corn. These can be used alone or in combination of two or more.

The modified starch may be any modified starch that has been subjected to a processing treatment other than pregelatinization. The processing includes, for example, monoesterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; acid treatment; alkali treatment; oxidation; enzyme. One kind or two or more kinds of treatment etc. are mentioned. Among these, one or more of monoesterification, cross-linking, etherification, acid treatment and oxidation are preferable, and one or more of monoesterification, cross-linking, etherification and oxidation are more preferable.

Further, the modified starch and the modified starch may be pregelatinized so as to satisfy the cold water swelling degree of 4 or more and 40 or less.
Here, the "pregelatinization treatment" refers to a treatment in which a starch slurry obtained by mixing starch selected from modified starch and modified starch and water is heat gelatinized and further dried. If necessary, a pulverization treatment may be performed after the drying treatment. Specifically, among the above-mentioned pregelatinization treatments, heat gelatinization uses a method using a machine such as an onlator, a jet cooker, or an extruder, and drying uses a machine such as a drum dryer, a spray dryer, or a blower dryer. It is possible to select each method. When a drum dryer is used, it is also possible to perform heat gelatinization and drying integrally by applying the starch slurry directly to the drum.

The content of the component (b) in the batter powder composition is preferably 8 to 40% by mass, more preferably 10 to 40% by mass, still more preferably 12 to 35% by mass, still more preferably 15 to 25. It is by mass, particularly preferably 15 to 22% by mass. When the content of the component (b) is in the above range, it is easy to firmly attach the batter to the ingredients in the method for producing non-fried foods, and it is easy to obtain a fried food-like appearance and oily feeling when cooked. In addition, workability when attaching clothes to the ingredients can be further improved.

<(C) Oxidized starch>
The batter powder composition according to the present invention may further contain oxidized starch as the component (c). By blending the component (c), it is possible to impart an oily feeling and a crispy feeling while suppressing a jerky texture (that is, a crunchy texture).
Examples of the raw material starch of the oxidized starch include starch derived from plants. Specific examples of the plant from which the raw material starch is derived are regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell sardine and cassava, and more preferably regular corn, glutinous corn, high amylose corn and glutinous rice. Examples include glutinous rice, corn and corn. These can be used alone or in combination of two or more. Among these, tapioca starch is preferable from the viewpoint of improving oiliness and crispness.

The oxidized starch may be subjected to a processing treatment other than the oxidation treatment. For example, esterification such as acetylation may be performed in addition to the oxidation treatment.
As the component (c), from the viewpoint of suppressing the feeling of jerking, oxidized starch and acetylated oxidized starch that have not been processed other than the oxidation treatment are preferable, and acetylated oxidized starch is more preferable.

The content of the component (c) in the batter powder composition is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, and further preferably 28 to 40% by mass. When the content of the component (c) is in the above range, it is easy to attach clothes to the ingredients in the method for producing a non-fried food, the workability can be further improved, and the appearance can be improved.

In the present invention, the total content of the components (a), (b) and (c) in the batter powder composition is preferably 45% by mass or more, more preferably 55% by weight or more, still more preferably 65. By weight or more, particularly preferably 68% by weight or more. The total content of the components (a), (b) and (c) is preferably 100% by weight or less, more preferably 92% by weight or less, still more preferably 85% by weight or less. When the total content of the components (a), (b) and (c) is in the above range, it is easy to firmly attach the batter to the ingredients in the non-fried food manufacturing method, and it seems to be a fried food when cooked. It is easy to obtain the appearance and oiliness. In addition, workability when attaching clothes to the ingredients can be further improved.

<(D) Texture-imparting material>
The batter powder composition according to the present invention may further contain a texture-imparting material as the component (d) for the purpose of further enhancing the texture such as the crispy texture of batter in non-fried foods. Preferable examples of the texture-imparting material include pregelatinized flour; bread crumbs; rice crackers such as hail, kaki no tane, rice crackers and crushed products thereof; crushed snacks; cereal powder; granules such as cracker powder. One kind or a combination of two or more kinds can be used.
The component (d) may be appropriately selected so as to give a desired texture according to the type of non-fried food. For example, in the case of fried chicken, pregelatinized flour is preferably used. In the case of cutlets such as pork cutlet, beef cutlet and chicken cutlet, bread crumbs, hail and the like are preferably used.

In the present invention, the pregelatinized cereal flour is subjected to pregelatinization treatment by adding grain alone as a main raw material or optionally one or more auxiliary raw materials such as fats and oils, starch, flour, sugars, polysaccharides, proteins and emulsifiers. It is a obtained granular material.

As the flour that can be used as a raw material for pregelatinized flour, crushed grains such as rice cake seed rice, rice, wheat, and corn can be used, and these can be used alone or in combination of two or more.

Any of the methods used in the art, such as drum dry, spray dry, jet cooker, extruder, etc., may be used for the pregelatinization treatment of the grain, but an extruder is used to obtain granules. In particular, it is preferable to use a twin-screw extruder that allows easy mixing of auxiliary materials and stable processing.

The fats and oils that can be used as an auxiliary raw material for pregelatinized flour are not particularly limited as long as they are edible fats and oils, and one kind alone or two or more kinds may be used in combination. The amount of fats and oils added is 0.1 to 20 parts by weight with respect to 100 parts by weight of the grain as the main raw material, of which 0.1 to 10 parts by weight is desirable.

The sugars that can be used as an auxiliary raw material for alferated grain flour are not particularly limited as long as they can be used in foods, and glucose, sucrose, fructose, maltose, arabinose, xylose, ribose, galactose, galacturonic acid, uronic acid, ramnorth, and fucose. , Mannose, or substances having reducing sugars containing these as constituents, water candy which is a mixture, and the like. All of these can be used alone or in admixture of two or more. The amount of these sugars added is 0.1 to 100 parts by weight, preferably 0.5 to 20 parts by weight, based on 100 parts by weight of the grain which is the main raw material.

The polysaccharides that can be used as an auxiliary raw material for alginated grain flour are not particularly limited as long as they are used for foods, such as dextrin, xanthan gum, guar gum, tamarind seed gum, locust bean gum, psyllium seed gum, carrageenan, pectin, and gluco. There are gums such as mannan, alginic acid, sodium alginate, carrageenan, arabic gum, gellan gum, purulan, chitin, chitosan, dietary fiber obtained from wheat, barley, rye, corn, beans and the like, and commercially available celluloses. All of these can be used alone or in admixture of two or more. The amount of these polysaccharides added is 0.1 to 20 parts by weight, preferably 0.1 to 10 parts by weight, based on 100 parts by weight of the grain as the main raw material.

The protein that can be used as an auxiliary raw material for alferized grain flour is not particularly limited as long as it is provided for food, and egg white, egg yolk, chicken egg (whole egg), whey protein, casein, casein sodium, whole fat milk, defatted milk powder, etc. Collagen, gelatin, plasma protein, wheat protein, soybean protein, pea protein and the like. All of these can be used alone or in combination of two or more. The amount of these proteins added is 1 to 100 parts by weight, preferably 1 to 20 parts by weight, based on 100 parts by weight of the grain which is the main raw material.

The emulsifier that can be used as an auxiliary raw material for alferated grain flour is not particularly limited as long as it is used for food, and monoglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester, sorbitan fatty acid ester, etc. Examples thereof include propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, lecithin, enzymatically decomposed lecithin, and enzyme-treated lecithin, and the most preferable of these is monoglycerin fatty acid ester. All of these can be used alone or in admixture of two or more. The amount of these emulsifiers added is 0.01 to 10 parts by weight, preferably 0.05 to 5 parts by weight, based on 100 parts by weight of the grain as the main raw material.

By containing the pregelatinized grain flour, the batter flour composition according to the present invention can further improve the crispy feeling when cooked. From this point of view, it is preferable to grind and classify the pregelatinized flour to a required particle size. The particle size of the alfa-ized flour is preferably, for example, 80% by mass or more, more preferably 90% by mass or more, in the content of the subsieving fraction of a sieve having an opening of 2800 μm.
The lower limit of the particle size of the pregelatinized flour is not particularly limited, but for example, the content of the sieve fraction having an opening of 150 μm is preferably 75% by mass or more, and more preferably 80% by mass or more.
The sieve used in this embodiment is of JIS-Z8801-1 standard.

In addition, the batter flour composition according to the present invention includes one or more of bread crumbs; rice crackers such as hail, persimmon seeds, rice crackers and crushed products thereof; crushed snacks; cereal flour; and cracker flour. By including it, the crispy feeling when cooked can be further improved.

In the present invention, the total content of the components (a), (b), (c) and (d) in the batter powder composition is preferably 75% by mass or more, more preferably 80% by mass or more. It is more preferably 83% by mass or more, and particularly preferably 85% by mass or more. Further, the total content of the components (a), (b), (c) and (d) is preferably 100% by mass or less, more preferably 95% by mass or less. When the total content of the components (a), (b), (c) and (d) is in the above range, a non-fried food having a crispy texture and a preferable oily texture can be obtained.

<Other powder components>
In addition to the above-mentioned components, the batter flour composition according to the present invention may contain other powder components such as polysaccharides such as xanthan gum or other viscosity modifiers; wheat flour, rice flour, corn flour, soy flour and the like. Flour; Proteins such as soybean protein, milk protein, egg white, egg yolk; Seasonings such as mirin, soy sauce, salt, spices; Powdered fats and oils; Emulsifiers such as lecithin, glycerin fatty acid ester; Coloring materials such as paprika powder; May contain a swelling agent.

The batter powder composition according to the present invention is prepared by mixing the above-mentioned components (a) and (b), and if necessary, (c), (d) and other powder components.
The batter powder composition according to the present invention is preferably used as a batter powder composition to be blended in a batter composition containing edible fats and oils, more preferably 10 to 85% by mass of edible fats and oils, still more preferably 18 to 18 to. It is used as a batter powder composition to be blended in a batter composition containing 82% by mass, more preferably 25 to 75% by mass, and particularly preferably 30 to 65% by mass.

2. 2. Non-fried food batter composition The non-fried food batter composition according to the present invention is
(A) A batter powder composition containing starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) a starch having a cold water swelling degree of 4 or more and 40 or less.
It is characterized by containing edible oils and fats.

As described above, the non-fried food batter composition according to the present invention uses a non-fried food batter powder composition by containing a batter powder composition containing two types of starch having different cold water swelling degrees and edible oils and fats. It is easy to firmly attach the batter to the ingredients, and by cooking with non-fried food, it is possible to provide non-fried foods that have the appearance of fried food and the oily feeling at the time of eating. Further, according to a preferred embodiment of the present invention, it is possible to improve workability when attaching clothes to ingredients in a method for producing non-fried foods.

As the non-fried food batter powder composition, the same composition as described in "1. Non-fried food batter powder composition" can be used.

The edible oils and fats are not particularly limited as long as they are used for food. Raw oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, capoc oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, palm oil, etc. Vegetable fats and oils; animal fats and oils such as fish oils, pork fats, beef fats, milk fats, etc .; medium-chain fatty acid triglycerides, and processed fats and oils selected from the group consisting of ester exchange, hydrogenation, and fractionation. One or more selected from the group consisting of.

The content of the edible oil / fat in the batter composition is preferably 10 to 85% by mass, more preferably 18% by mass to 82% by mass, still more preferably 25 to 75% by mass, and particularly preferably 30 to 65%. It is mass%. Within the above range, the ingredients can be passed through the batter composition to further improve workability when the clothes are attached to the ingredients. In addition, when the clothes are attached to the ingredients and then cooked, the clothes hold edible oils and fats, and the oily feeling at the time of eating can be improved.

It is preferable that the edible fat and oil contains a liquid fat and oil from the viewpoint of workability, and the content of the liquid fat and oil in the batter composition is preferably 10 to 80% by mass, more preferably 15 to 70% by mass. More preferably, it is 25 to 65% by mass. The liquid fat and oil may be liquid at the time of use (for example, 25 ± 5 ° C.).
The melting point of the edible oil / fat is preferably 10 ° C. or lower, more preferably less than 0 ° C. When the melting point of the edible oil / fat is in the above range, the ingredient can be passed through the batter composition to improve the workability when attaching the garment to the ingredient. The melting point (rising melting point) can be measured according to the reference oil / fat analysis test method 2.2.4.2-1996.

The batter composition according to the present invention may contain other liquid components such as liquid ingredients such as water and egg liquid; and liquid seasonings such as soy sauce, liquor, mirin and soup stock.
However, from the viewpoint of keeping the viscosity of the batter composition in an appropriate range, the content of other liquid components in the batter composition is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 8. It is mass% or less, and more preferably 5 mass% or less.
Further, the content of water in the batter composition is preferably 8% by mass or less, more preferably 4 in order not to impair the oily feeling at the time of eating after the batter is attached to the ingredients and cooked. The mass is 0% by mass or less, more preferably 0% by mass.

The non-fried food batter composition according to the present invention can be prepared by mixing a batter powder composition and an edible oil / fat. The mixing method is not particularly limited.

3. 3. Method for Producing Non-Fried Food The method for producing a non-fried food according to the present invention includes attaching the batter composition to the surface of an ingredient and cooking without frying.
In the present invention, the method for adhering the batter composition to the surface of the ingredient is not particularly limited. By passing the ingredients through the batter composition in a container such as a bowl or bag, the batter composition may be attached to the surface of the ingredients to attach a garment, or the batter composition may be attached to the surface of the ingredients. You may put on a garment by directly applying and adhering.

In the present invention, the surface of the ingredient may be dusted in advance and then the batter may be attached to the surface of the ingredient. However, by using the batter composition, the batter can be firmly attached to the ingredient. The batter composition may be directly attached to the surface of the ingredients because the batter is not easily peeled off even after cooking and the binding property to the ingredients is good. As described above, in the present invention, non-fried food can be produced by a simpler method.
In the present invention, the batter composition may be attached to a part of the ingredients or may be attached to the whole of the ingredients. Further, after cooking, the batter may cover a part of the ingredients or may cover the whole of the ingredients.

In the present invention, examples of non-fried foods include fried chicken, cutlet, fritters and the like.
The ingredients for fried chicken, cutlet and fritters are not particularly limited as long as they can be battered using the batter composition according to the present invention. For example, meats such as chicken and pork; fish and shellfish such as shrimp, squid, scallops and white fish; vegetables such as potatoes and peppers are preferably mentioned.
By adhering an appropriate amount of the batter composition to the ingredients, the texture of the non-fried food can be improved. For example, by adhering the batter composition in an amount ratio of 5 to 60 parts by mass, more preferably 8 to 45 parts by mass, still more preferably 12 to 28 parts by mass with respect to 100 parts by mass of the ingredient, when eating. The feeling of crispness is further improved.

The cooking method may be non-fried and is not particularly limited, but dry-heat cooking in an oven (including convection oven) or frying pan, microwave cooking in a microwave oven, or superheated steam cooking in a steam convection oven or the like. The method etc. can be mentioned. For example, a method in which the batter composition is attached to the surface of an ingredient and placed on an iron plate in a preheated oven for dry heat cooking is preferable.
The heating temperature is preferably 100 ° C. to 300 ° C., more preferably 150 to 250 ° C.
The heating time may be appropriately determined depending on the heating temperature, the cooking method, the size of the ingredients, and the like, but is usually preferably 5 to 30 minutes, more preferably 5 to 20 minutes.

According to the method of the present invention, workability when attaching clothes to ingredients can be improved. The non-fried food obtained by the method of the present invention has a fried food-like appearance with batter firmly attached to the ingredients and an oily feeling at the time of eating, and while being non-fried, a fried food-like satisfaction can be obtained. According to a preferred embodiment of the present invention, the non-fried food obtained by the method of the present invention has a good crispy texture, less jerky texture, and a good texture.

4. Methods for Enhancing the Oiliness of Non-Fried Foods The present invention also provides a method for enhancing the oiliness of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. be.
According to the present invention, by adhering the batter composition to the ingredients and battering the ingredients, the batter firmly adheres to the ingredients, and when the batter is cooked, the batter holds edible oils and fats. , It is possible to improve the oily feeling at the time of eating. The step of adhering the batter composition to the surface of the ingredient and cooking without frying is as described in "3. Method for producing non-fried food".

5. Method for Improving Workability of Non-Fried Foods The present invention also provides a method for improving workability of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. Is.
According to the present invention, by using the batter composition, it is easy to attach the batter composition to the ingredients, and the workability of the non-fried food can be improved. The step of adhering the batter composition to the surface of the ingredient and cooking without frying is as described in "3. Method for producing non-fried food".

6. Methods for Improving the Appearance of Non-Fried Foods The present invention also provides a method for improving the appearance of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. ..
According to the present invention, by adhering the batter composition to the ingredients and battering the ingredients, the batter firmly adheres to the ingredients, and the batter does not easily come off even after cooking, and the batter is not easily peeled off. Since the binding property is good and the batter portion is hard to drip like a hat, the appearance of non-fried food can be improved. On the other hand, if the batter part hangs like a hat, the dripping part will be burnt, resulting in a more unfavorable appearance. According to the present invention, it is possible to provide a non-fried food product having a fried food-like appearance. The step of adhering the batter composition to the surface of the ingredient and cooking without frying is as described in "3. Method for producing non-fried food".

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. The degree of cold water swelling of various starches was measured as follows.

<Cold water swelling degree>
The degree of cold water swelling of various starches was measured as follows.
(1) The sample is heated and dried at 130 ° C. to measure the moisture content, and the amount of the dried substance is calculated from the obtained moisture value.
(2) 1 g of the sample is dispersed in 50 mL of water at 25 ° C. in terms of the amount of the dry substance, and the mixture is stirred at 25 ° C. for 30 minutes.
(3) After stirring, centrifugation is performed for 10 minutes by a centrifugal separation method in which the relative centrifugal force calculated from the following formula (I) is 1609.92 (xg), and the precipitate layer and the supernatant layer are separated.
(I) Relative centrifugal force (xg) = 1118 x centrifugal radius (cm) x (rotation speed (rpm)) ² x ^10-8
(4) The supernatant layer is removed, the mass of the precipitate layer is measured, and this is designated as B (g).
(5) Let C (g) be the mass when the precipitate layer is dried to dryness (105 ° C., constant amount).
(6) The value obtained by dividing B by C is defined as the degree of cold water swelling.

In the examples of the present application and the comparative examples, the following components were used.
<Component (a)>
a1: Potato starch, cold water swelling degree 2.3, "Gelcol BP-200" manufactured by J-Oil Mills Co., Ltd.
a2: Phosphoric acid cross-linked tapioca starch, cold water swelling degree 2.1, "TP-1" manufactured by J-Oil Mills Co., Ltd.
a3: Corn starch, cold water swelling degree 2.6, "Cornstarch Y" manufactured by J-Oil Mills Co., Ltd.
a4: Mochi corn starch, cold water swelling degree 2.7, "Waxy corn starch Y" manufactured by J-Oil Mills Co., Ltd.
a5: High amylose cornstarch, cold water swelling degree 3.0, "HS-7" manufactured by J-Oil Mills Co., Ltd.
a6: Phosphoric acid cross-linked potato starch, cold water swelling degree 2.1, "Gelcol KPS-200" manufactured by J-Oil Mills Co., Ltd.
<Component (b)>
b1: Pregelatinized potato starch, cold water swelling degree 23, "B-α" manufactured by J-Oil Mills Co., Ltd.
b2: Pregelatinized high amylose cornstarch, cold water swelling degree 6.5, "AHF" manufactured by J-Oil Mills Co., Ltd.
b3: Prepared in Production Example 1, cold water swelling degree 7.3,
<Component (c)>
c1: Acetylated oxidized starch, "SP-2" manufactured by J-Oil Mills Co., Ltd.
c2: Oxidized starch, "SP-3" manufactured by J-Oil Mills Co., Ltd.
<Component (d)>
d1: Pregelatinized flour, "Soft Coat EL" manufactured by J-Oil Mills Co., Ltd.
d2: Dried bread crumbs, "Fly Star Seven" manufactured by Fly Star Co., Ltd.
<Other powder components>
Salt and white pepper: "GABAN White Pepper Powder" manufactured by Gaban Co., Ltd.
Cake flour: "Flower" manufactured by Nisshin Foods Co., Ltd.
Powdered soy sauce: "Powdered soy sauce seasoning" manufactured by Kikkoman Foods Co., Ltd.
<Edible oils and fats>
Edible oils and fats 1: Rapeseed oil, manufactured by J-Oil Mills Co., Ltd .: "AJINOMOTO smooth canola oil", rising melting point less than 0 ° C Edible oils and fats 2: seasoning oil, manufactured by J-Oil Mills Co., Ltd .: "J-OILPRO (trademark) garlic oil" , Rising melting point less than 0 ℃

(Production Example 1) b3: Preparation of pregelatinized starch Pregelatinized starch was prepared according to the following method.

High amylose corn starch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C. A hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose corn starch.
79% by mass of regular corn starch, 20% by mass of acid-treated high amylose corn starch obtained by the above method, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform. The mixture was pressure-heated under the following conditions using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.).
Raw material supply: 450 g / min Water: 17% by mass Barrel temperature: 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet Outlet temperature: 100-110 ° C Screw rotation speed 250 rpm
The pregelatinized product thus obtained by the extruder treatment was dried at 110 ° C. to adjust the water content to 10% by mass. The dried pregelatinized product was pulverized with a tabletop cutter crusher and sieved with a JIS-Z8801-1 standard sieve. The sieved pregelatinized product was mixed in the following blending ratio to obtain pregelatinized starch 4.
Opening 0.25mm pass, open 0.15mm on: 36% by mass
Opening 0.15 mm pass, open 0.075 mm on: 48% by mass
Opening 0.75 mm pass: 16% by mass

1. 1. Preparation of non-fried food (fried chicken) (1)
Ingredients (a), (b), (c), (d) and other powder components were mixed with the compositions shown in Table 1 to prepare a batter powder composition.
Next, the obtained batter powder composition and edible oil and fat were mixed to prepare a batter composition.
Subsequently, chicken thighs were passed through the batter composition in a container, and 5 to 6 g of the batter composition was attached to 25 to 30 g of chicken thighs.
Place the battered chicken thighs on an iron plate as they are, and cook in a preheated 200 ° C steam convection oven (manufactured by RATIONAL, model number: SCC-WE-61) in hot air mode at 200 ° C for 10 minutes to obtain non-fried food. rice field.
Two expert panelists evaluated the following evaluation criteria for each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to chicken thighs and battered. According to this, a five-level evaluation was conducted, and the evaluation value was decided by a consensus.

(1) Oily feeling (oily feeling like fried chicken)
5 points Very fried chicken 4 points Very fried chicken 3 points Slightly fried oil 2 points Oily is unsatisfactory or slightly oily 1 point Totally oily Not or too oily

(2) Texture (texture)
5 points Very strong crispy 4 points Very crispy 3 points Slightly crispy 2 points Slightly crispy 1 point No crispy at all

(3) Appearance 5 points Very fried chicken 4 points Very fried chicken 3 points Slightly fried chicken 2 points Not suitable for fried chicken 1 point Not suitable for the appearance of fried chicken at all

(4) Workability (easy to put on clothes)
5 points Very easy to put on clothes 4 points Easy to put on clothes 3 points Somewhat difficult to put on clothes, but 2 points that are acceptable 2 points Difficult to put on clothes or a little extra 1 point Very difficult to put on clothes, or I will add too much

The results are shown in Table 1.

As shown in Table 1, by using the batter composition containing the batter powder composition of the embodiment of the present application, as compared with the case where the components (a) and (b) are not used in combination (Comparative Example 1), A fried chicken-like oily texture and appearance were obtained, and the texture and workability were also good (Examples 1-1 to 1-8).
Fried chicken was obtained because it is preferable to use different starch varieties as the component (a). Among them, the potato starch of a1 was excellent in terms of texture and appearance.
As the component (c), the acetylated oxidized starch of c1 was superior to the oxidized starch of c2 in terms of texture and appearance.
FIG. 1 is a photograph of deep-fried food obtained in Example 1-1. As is clear from the photograph of FIG. 1, in Example 1-1, the batter did not peel off from the chicken thigh during baking, and only the excess oil fell on the iron plate, and the batter was firmly attached to the iron plate. was gotten.
On the other hand, FIG. 2 is a photograph of deep-fried chicken obtained in Comparative Example 1, but as is clear from the photograph of FIG. 2, in Comparative Example 1, the batter peeled off from the chicken thigh during baking and was burnt on an iron plate. Oops.

2. 2. Preparation of non-fried food (fried chicken) (Part 2)
In the composition shown in Table 2, the components (a), (b), (c), (d) and other powder components are mixed, and the mixing ratio of the components (a) and (b) in the batter powder composition. A non-fried food was obtained in the same manner as in the above-mentioned "1. Preparation of non-fried food (fried) (No. 1)" except that the above was changed.
According to the above evaluation criteria, two specialist panelists examined each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to the chicken thigh and battered. A five-level evaluation was conducted, and the evaluation value was decided by consensus.

The results are shown in Table 2.

As shown in Table 2, even if the mixing ratios of the components (a) and (b) were changed, a fried oily texture and appearance were obtained, and the texture and workability were also good (Examples 2-1 to 2-1). 2-6). In particular, when the mixing ratio of the components (a) and (b) is in the range of component (a): component (b) = 50: 50 to 80:20, a fried chicken-like oily texture and appearance can be obtained, and the food can be eaten. The texture and workability have been further improved.

3. 3. Preparation of non-fried food (fried chicken) (Part 3)
In the composition shown in Table 3, the non-fried food was prepared in the same manner as in "1. Preparation of non-fried food (fried chicken) (1)" except that the mixing ratio of the batter powder composition and the edible oil / fat was changed. Obtained. The composition of the batter composition is the same as that of Example 1-1.
According to the above evaluation criteria, two specialist panelists examined each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to the chicken thigh and battered. A five-level evaluation was conducted, and the evaluation value was decided by consensus.

The results are shown in Table 3.

As shown in Table 3, even if the mixing ratio of the batter flour composition and the edible oil / fat was changed, a fried oily texture and appearance were obtained, and the texture and workability were also good (Examples 3-1 to 3). -3). In particular, when the mixing ratio of the batter powder composition and the edible oil / fat is in the range of the batter powder composition: edible oil / fat = 40:60 to 60:40, a fried chicken-like oily feeling and appearance can be obtained, and the texture and work can be obtained. The sex became even better.

4. Preparation of non-fried food (fried chicken) (4)
The composition shown in Table 4 is the same as in "1. Preparation of non-fried food (fried chicken) (No. 1)" except that the mixing ratio of the ingredient (chicken thigh) and the batter composition is changed. Obtained non-fried food. The composition of the batter composition is the same as that of Example 1-1.
According to the above evaluation criteria, two specialist panelists examined each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to the chicken thigh and battered. A five-level evaluation was conducted, and the evaluation value was decided by consensus.

The results are shown in Table 4.

As shown in Table 4, even if the mixing ratio of the ingredients (chicken thigh meat) and the batter composition was changed, a fried oily texture and appearance were obtained, and the texture and workability were also good (Example 4-. 1 to 4-4). In particular, when the mixing ratio of the ingredient and the batter composition is in the range of ingredient: batter composition = 10: 1 to 10: 4, a fried chicken-like oily texture and appearance are obtained, and the texture and workability are improved. It got even better.

5. Preparation of non-fried food (fried chicken) (No. 5)
The above-mentioned "1. Non-fried chicken" except that the components (a), (b), (c), (d) and other powder components are mixed and an appropriate amount of water or flour is blended in the composition shown in Table 5. A non-fried food was obtained in the same manner as in the preparation of food (fried chicken) (No. 1).
According to the above evaluation criteria, two specialist panelists examined each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to the chicken thigh and battered. A five-level evaluation was conducted, and the evaluation value was decided by consensus.

The results are shown in Table 5.

As shown in Table 5, even if an appropriate amount of water and flour were blended, an oily texture and appearance like fried chicken were obtained, and the texture and workability were also good (Examples 5-1 to 5-3).
Further, even when phosphoric acid-crosslinked potato starch was used as (a), good fried chicken was obtained.

6. Preparation of non-fried food (chicken cutlet) (6)
Ingredients (a), (b), (c), (d) and other powder components were mixed with the compositions shown in Table 6 to prepare a batter powder composition.
Next, the obtained batter powder composition and edible oil and fat were mixed to prepare a batter composition.
Subsequently, chicken thighs were passed through the batter composition in a container, and 5 to 6 g of the batter composition was attached to 25 to 30 g of chicken thighs.
Place the battered chicken thighs on an iron plate as they are, and cook in a preheated 200 ° C steam convection oven (manufactured by RATIONAL, model number: SCC-WE-61) in hot air mode at 200 ° C for 10 minutes to obtain non-fried food. rice field.
Two expert panelists evaluated the following evaluation criteria for each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to chicken thighs and battered. According to this, a five-level evaluation was conducted, and the evaluation value was decided by a consensus.

(1) Oily feeling (oily feeling like chicken cutlet)
5 points Very chicken cutlet-like oily feeling 4 points Very chicken cutlet-like oily feeling 3 points Slightly chicken cutlet-like oily feeling 2 points Oily feeling is unsatisfactory or slightly too oily 1 point No oily feeling at all, or Too oily

(3) Appearance 5 points Very chicken cutlet appearance 4 points Very chicken cutlet appearance 3 points Slightly chicken cutlet appearance 2 points Very unsuitable for chicken cutlet appearance 1 point Total chicken cutlet appearance Not suitable for

The results are shown in Table 6.

When dried bread crumbs were used as the component d, as shown in Table 6, a chicken cutlet-like oily texture and appearance were obtained, the texture was good, the workability was excellent, and a preferable non-fried chicken cutlet was obtained. ..

Claims

A non-fried food batter powder composition
The batter powder composition comprising (a) starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) starch having a cold water swelling degree of more than 4 and 40 or less.
The batter powder composition according to claim 1, wherein the component (a) is processed or unprocessed potato starch.
The batter powder composition
(C) The batter flour composition according to claim 1 or 2, further comprising oxidized starch.
The batter powder composition
(D) Claim 1 to further include one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed products thereof; snack crushed products; cereal flour; and cracker flour. The batter powder composition according to any one of 3.
The batter powder composition according to claim 3 or 4, wherein the total content of the components (a), (b) and (c) in the batter powder composition is 45% by mass or more.
The batter powder composition according to claim 1 to 5, wherein the content of the component (b) in the batter powder composition is 8 to 40% by mass.
The batter powder composition according to any one of claims 3 to 6, wherein the content of the component (c) in the batter powder composition is 15 to 45% by mass.
The batter flour composition according to any one of claims 1 to 7, which is a batter flour composition blended in a batter composition containing 10 to 85% by mass of edible fats and oils.
A non-fried food batter composition
(A) A batter powder composition containing starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) a starch having a cold water swelling degree of 4 or more and 40 or less.
A batter composition comprising edible oils and fats.
The batter composition according to claim 9, wherein the component (a) is processed or unprocessed potato starch.
The batter powder composition
(C) The batter composition according to claim 9 or 10, further comprising oxidized starch.
The batter powder composition
(D) Claim 9 to further include one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed foods thereof; crushed snacks; cereal flour; and cracker flour. The batter composition according to any one of 11.
The batter composition according to claim 11 or 12, wherein the total content of the components (a), (b) and (c) in the batter powder composition is 45% by mass or more.
The batter composition according to any one of claims 9 to 13, wherein the content of the batter powder composition in the batter composition is 15 to 90% by mass.
The batter composition according to any one of claims 9 to 14, wherein the content of the edible oil / fat in the batter composition is 10 to 85% by mass.
The batter composition according to any one of claims 9 to 15, wherein the edible fat and oil contains a liquid fat and oil, and the content of the liquid fat and oil in the batter composition is 10 to 80% by mass.
The batter composition according to any one of claims 9 to 16, wherein the content of the component (b) in the batter powder composition is 8 to 40% by mass.
The batter composition according to any one of claims 11 to 17, wherein the content of the component (c) in the batter powder composition is 15 to 45% by mass.
A method for producing a non-fried food batter composition, which comprises mixing the batter powder composition according to any one of claims 1 to 8 with edible oils and fats.
A method for producing a non-fried food product, which comprises attaching the batter composition according to any one of claims 9 to 18 to the surface of the ingredient and cooking the batter composition by non-fried food.
A method for enhancing the oiliness of a non-fried food, which comprises attaching the batter composition according to any one of claims 9 to 18 to the surface of the ingredient and cooking the non-fried food.
A method for improving the workability of non-fried foods, which comprises attaching the batter composition according to any one of claims 9 to 18 to the surface of an ingredient and cooking by non-fried food.
A method for improving the appearance of a non-fried food product, which comprises attaching the batter composition according to any one of claims 9 to 18 to the surface of the ingredient and cooking the non-fried food.