Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/80—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B4/00—Preservation of meat, sausages, fish or fish products
  • A23B4/06—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• the present invention relates to foodstuffs for refrigerated or frozen battered foods.
• Fried foods such as tempura and fried chicken are a general term for foods obtained by attaching batter to the surface of the ingredients and then oiling them.
• Deep-fried batter is a preferable food that has a savory and crispy texture due to the oil porridge, the contents wrapped in the batter are juicy and have the flavor of ingredients, and have a unique taste that combines these. ..
• fried foods are not foods that can be easily cooked because, in order to produce them, the laborious work of attaching the batter material to the ingredients and then oiling them is required. ..
• Refrigerated or frozen fried foods are commercially available in order to easily obtain fried foods. These are chilled or frozen battered fried foods that are manufactured as fried foods by reheating in a microwave oven when necessary, and those with chilled or frozen unoiled batter. It is roughly classified into ingredients that are manufactured as battered foods by oiling them when necessary.
• the former fried food can be easily produced only by reheating, but the flavor is deteriorated by reheating.
• the latter fried food has the advantage that it has the same flavor as ordinary fried food because it is oiled immediately before eating.
• the latter fried food has a demerit that the unoiled batter material adheres to the storage container during refrigeration or frozen storage and easily falls off from the ingredients.
• oil-modified starch obtained from ⁇ ⁇ starch alone or a mixture of ⁇ Seed starch and ⁇ seed starch becomes a batter with an appropriate viscosity by adding water, and is used as a clothing material having good adhesion to ingredients. It is stated that it will be.
• Patent Document 2 describes that an oil-and-fat modified starch having a specific slurry viscosity and solubility has a good bondability with an ingredient and a good texture when used as a batter.
• Patent Document 3 describes that fat-processed starch obtained by containing fat and oil and glycerin organic acid fatty acid ester in starch is useful as a clothing material having good binding property with ingredients.
• Patent Document 4 describes that an oil-and-fat modified starch obtained by heat-treating a mixture containing a specific phosphoric acid cross-linked starch, an oil and fat, and a pulverized soybean product is useful as a clothing material.
• Patent Document 5 a modified starch obtained by mixing a specific amount of a water-adjusted starch and an oil / fat mixed with an emulsifier, and further adjusting the water content and then aging the starch is described in terms of workability at the time of batter preparation and ingredients. It is described that it is preferable in terms of binding property and viscosity.
• Patent Document 6 describes that a modified starch containing corn starch and tapioca starch in a specific ratio and further containing a fat and a protein material has good binding property to ingredients and a good texture when used as a batter. It is stated that.
• oil-processed starch is used to prevent the batter from peeling off from the ingredients due to deformation of the ingredients due to oil shavings, while the storage container during refrigeration or frozen storage. No attention has been paid to the loss of the batter from the ingredients due to the adhesion of the batter to the container.
• the present invention provides an ingredient for batter that is refrigerated or frozen in a state where it can be oiled and that can be produced into a battered food by oiling.
• the batter material adheres to the storage container during refrigerated or frozen storage and easily falls off from the ingredients.
• the clothing can be spread over a wide range from the ingredients by adhesion to the storage container. Easy to fall off.
• the present invention relates to preventing the adhesion of batter to a storage container during refrigerated or frozen storage of foodstuffs for refrigerated or frozen batter, and thereby preventing the batter from falling off from the ingredients.
• the present invention provides: [1] A powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch, which covers the outermost surface. Ingredients to which the powdered clothing material is attached and Ingredients for refrigerated or frozen battered foods, including. [2] The food material for fried foods according to [1], wherein the powdered batter contains 2 to 20% by mass of wheat flour. [3] The food material for fried food according to [1] or [2], which contains 10 to 30 parts by mass of the powdered batter per 100 parts by mass of the ingredient.
• [4] The food material for deep-fried foods according to any one of [1] to [3], wherein the modified starch for fats and oils is a modified starch that has been processed with fats and oils.
• a method for producing a fried food which comprises oiling the food material for refrigerated or frozen batter according to any one of the above [1] to [4].
• a powdery batter containing 30 to 95% by mass of modified starch and 5 to 70% by mass of potato starch is attached to the ingredients, and the powdery batter layer covering the outermost surface is provided.
• a method for producing a food material for chilled or frozen batter including. [8] The method according to [7], wherein the powdered batter contains 2 to 20% by mass of wheat flour. [9] The method according to [7] or [8], wherein 10 to 30 parts by mass of the powdery clothing material is adhered to 100 parts by mass of the ingredient. [10] The method according to any one of [7] to [9], wherein the oil-and-fat modified starch is a modified starch that has been processed with oil and fat. [11] The method according to any one of [7] to [10], further comprising storing the refrigerated or frozen ingredients with clothing material in a storage container.
• the food material for refrigerated or frozen batter fried foods of the present invention prevents the batter from adhering to the storage container during refrigerated or frozen storage, and the resulting batter from falling off from the ingredients. According to the present invention, it is possible to obtain a high-quality refrigerated or frozen fried food ingredient in which the batter is prevented from falling off. Further, if this is oiled, it is possible to obtain a high-quality fried food that does not deteriorate in appearance and texture due to the falling off of the batter.
• the foodstuff for refrigerated or frozen battered food of the present invention is a refrigerated or frozen battered ingredient for producing battered food by oiling.
• powdered batter is adhered to the surface of the batter to prepare a batter-attached ingredient having a layer of the batter covering the outermost surface.
• the food material for refrigerated or frozen batter of the present invention includes a powdered batter covering the outermost surface and an ingredient to which the batter adheres to the surface.
• the powdered batter used in the present invention contains oil-processed starch and potato starch.
• the oil-and-fat modified starch is obtained by mixing raw material starch and edible oil and fat, and performing heat, drying, or both treatments.
• the mixing ratio of the edible oil and fat to the raw material starch is preferably 0.01 to 30 parts by mass with respect to 100 parts by mass of the raw material starch.
• commercially available modified starch may be used.
• the content of the oil-processed starch in the powdered batter used in the present invention is 30 to 95% by mass, preferably 35 to 95% by mass, more preferably 40 to 90% by mass, based on the total mass of the batter. More preferably, it is 45 to 85% by mass.
• the content of the oil-and-fat modified starch is less than 30% by mass, the clothing material is likely to adhere to the storage container during refrigeration or freezing storage, and the clothing material may easily fall off from the ingredients.
• the type of raw material starch of the oil-processed starch is not particularly limited, and for example, unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and pregelatinized, ether.
• unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch, and pregelatinized, ether.
• modified starch that has been subjected to processing such as conversion, esterification, cross-linking, and oxidation.
• These raw material starches can be used alone or in combination of two or more.
• the raw material starch is preferably modified starch, more preferably crosslinked starch.
• the raw material starch is tapioca starch, more preferably processed tapioca starch, and even more preferably crosslinked tapioca starch.
• the type of edible oil and fat mixed with the raw material starch is not particularly limited, and for example, soybean oil, rapeseed oil, cottonseed oil, red flower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef fat, and pork fat.
• Examples thereof include edible vegetable oils and fats and animal oils and fats. Any one or a combination of two or more of these edible oils and fats can be used.
• a flour containing a large amount of oil for example, non-defatted soybean flour and the like may be used.
• the potato starch contained in the powdered batter used in the present invention is either unprocessed potato starch or processed potato starch that has been processed other than fat processing.
• Examples of the processing treatment other than the fat processing include pregelatinization, etherification, esterification, cross-linking, oxidation and the like.
• the content of the potato starch in the powdered batter used in the present invention is 5 to 70% by mass, preferably 5 to 65% by mass, more preferably 10 to 60% by mass, and further, based on the total mass of the batter. It is preferably 15 to 55% by mass. If the content of potato starch is less than 5% by mass or more than 70% by mass, the clothing material adheres to the storage container during refrigeration or frozen storage, and the clothing material falls off from the ingredients. It will be easier.
• the powdery clothing material used in the present invention is in the form of powder or powder or granular material, and preferably has an average particle size (50% cumulative particle size based on volume) of 5 to 300 ⁇ m by laser diffraction. ..
• the powdered batter preferably contains flour.
• the flour include, but are not limited to, wheat flour, rice flour, corn flour and the like, and preferably wheat flour and rice flour. More preferably, the flour is wheat flour.
• the wheat flour may be any edible wheat flour, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and heat-treated flours thereof. Of these, medium-strength flour and weak-strength flour are preferable.
• the total content of the flour in the powdered batter is preferably 60% by mass or less, more preferably 50% by mass or less, based on the total mass of the batter.
• the content of wheat flour in the powdered batter is preferably 2 to 20% by mass, more preferably 4 to 15% by mass, based on the total mass of the batter. If the flour content is too high, it may promote the adhesion of the clothing material to the storage container.
• the powdered garment used in the present invention includes, in addition to the above-mentioned oil-processed starch, potato starch and grain flour, other components conventionally commonly used in fried food garments, such as soybean protein.
• Wheat protein, egg flour, dietary fiber, thickener, swelling agent, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals, pigment, fragrance and the like can be appropriately contained.
• the total content of the other components in the powdered batter may be the rest of the modified starch, potato starch and starch, preferably less than 20% by mass, more preferably less than 10% by mass. On the other hand, it is preferable that the powdered batter does not contain starches other than the modified starch and potato starch.
• those usually used as ingredients for batter food can be used without particular limitation, and for example, beef, pork, chicken, minced meat and the like can be used.
• examples include meat, seafood such as shrimp, squid, fish and shellfish, vegetables such as pumpkin, lentil, sweet potato, gobo and pepper, and artificial meat such as soybean meat.
• meat is a preferable ingredient in the present invention in that it is easy for the clothing material to adhere to the storage container because the moisture exudes (drip) from the ingredient is relatively large.
• the ingredients can be cut to an appropriate size if necessary, or seasoned if necessary, before the powdered clothing material is attached.
• the procedure for seasoning the ingredients is not particularly limited and may be carried out according to a general method.
• the ingredients are added to a powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes and the like. You just have to soak the wood.
• the ingredients before the powdered clothing material is attached may be cooked in advance.
• the means of cooking in advance is not particularly limited, such as boiling, steaming, baking, and frying.
• the procedure for adhering the powdered clothing material to the ingredients is not particularly limited as long as a general method is followed.
• a method of attaching powdered clothing and ingredients to the ingredients by putting them in a bag and stirring or kneading them, or rolling the ingredients on the powdered clothing to make the clothing Examples include a method of crimping the material to the material.
• the powdered garment is attached to the surface of the cut or seasoned or pre-cooked ingredient as needed without the intervention of other garments (ie, directly).
• the amount of the powdered garment attached to the ingredient may be an amount that can be naturally adhered by the adsorption force of the ingredient, preferably 10 to 30 parts by mass with respect to 100 parts by mass of the ingredient. ..
• the powdered clothing material is adhered to the surface of the material to prepare a material with clothing material having a layer of the clothing material.
• the outermost surface of the material with clothing material is covered with the powdery clothing material.
• At least a part of the surface of the material with clothing material may be covered with the powdery clothing material, but the entire surface may be covered with the material.
• the powdery garment is attached to the surface of the ingredient without the intervention of other garments, and the garment is not attached from above the powdery garment. Therefore, no clothing material other than the powdered clothing material is substantially attached to the material with the clothing material obtained in the present invention.
• the foodstuff for refrigerated or frozen battered food of the present invention can be produced.
• the produced refrigerated or frozen battered food ingredients are refrigerated or frozen until oiled.
• the conditions for refrigerated or frozen storage may be in accordance with general refrigerated or frozen food storage conditions.
• the storage temperature may be 0 ° C to 10 ° C for refrigeration and ⁇ 80 to 0 ° C for freezing. could be.
• the storage period can be about 3 hours to 1 week in the case of refrigeration and about 1 day to 1 year in the case of freezing.
• the foodstuff for refrigerated or frozen battered food of the present invention is stored in a storage container and refrigerated or frozen in the same manner as the foodstuff for normal refrigerated or frozen battered food.
• the storage container may be any one used for storing ordinary refrigerated or frozen foods, and is not particularly limited, and examples thereof include plastic bags, boxes, trays, cups, sheets, and metal boxes. Be done. A general method can be adopted for the procedure of storing the food material for refrigerated or frozen batter of the present invention in the storage container.
• the refrigerated or pre-frozen ingredients with clothing obtained by the above procedure may be stored in a storage container and then refrigerated or frozen, or the ingredients with clothing that have been refrigerated or frozen in advance may be stored. It may be stored in a container and further refrigerated or frozen.
• the refrigerated or frozen battered food ingredients are stored in the storage container so as not to come into contact with each other.
• a tray with a small room that can store individually refrigerated or frozen fried food ingredients, or place individual refrigerated or frozen fried food ingredients on one large tray at intervals. Can be done.
• the foodstuffs for refrigerated or frozen battered foods in a container it is inevitable that the foodstuffs come into contact with the storage container.
• adhesion of the batter to the storage container during refrigeration or frozen storage is prevented, so that the batter falls off from the ingredients when the food material is taken out from the container. It is possible to prevent deterioration of the appearance and texture of the battered food due to this.
• fried foods can be produced.
• the food material for frozen batter food of the present invention may be added to the heated oil, or the food material for frozen batter food of the present invention may be fried and baked in oil.
• the type of battered food produced from the food material for frozen battered food of the present invention is preferably a battered food to which powdered batter is generally attached and oiled, for example, fried chicken or fried chicken. , Fried chicken and the like.
• Test Example 1 The materials were appropriately mixed with the compositions shown in Table 1 to prepare a powdery garment. Each chicken thigh was cut into 25g pieces and seasoned to make ingredients. 5 g of each of the above-prepared clothing materials was sprinkled on this ingredient and adhered to the whole to produce an ingredient with a clothing material. For each garment, 20 garment-attached ingredients were manufactured. The obtained 20 ingredients with clothing were arranged on two plastic trays so that 10 of each did not overlap. Each tray was placed in a polyethylene bag and sealed. One tray was stored in the refrigerator (4 ° C.) for 48 hours. The other tray was stored in the freezer (-18 ° C) for 48 hours.
• the tray was taken out from the bag, and the ingredients with the clothing material were taken out, and it was examined whether or not the clothing material was stuck to the surface of the tray. When the material was exposed due to the peeling of the material on the surface of the material with the material, it was judged that the material was stuck.
• Table 1 shows the number of the 10 items with clothing that were attached to the tray surface.
• the batter-attached ingredients to which the batter containing the oil-processed starch and the potato starch was attached did not show any sticking of the batter to the tray after refrigeration and frozen storage.
• the batter-attached ingredients to which the batter containing only one of the oil-processed starch and the potato starch was attached showed the batter sticking to the tray after refrigeration and frozen storage.
• 50% or more of the batter-attached ingredients to which the batter containing starch other than potato starch was attached showed the batter sticking to the tray.
• Test Example 2 The ingredients with clothing were produced in the same procedure as in Test Example 1 except that the composition of the clothing was changed as shown in Table 2, and the sticking of the clothing to the tray after refrigeration and freezing was examined. The results are shown in Table 2.
• Test Example 3 An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the composition of the garment was changed as shown in Table 3, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 3.
• Test Example 4 An ingredient with a garment was produced in the same procedure as in Test Example 1 except that the amount of the garment adhered to the ingredient was changed, and the sticking of the garment to the tray after refrigeration and freezing was examined. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.

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• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Chemical & Material Sciences (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Wood Science & Technology (AREA)
• Dispersion Chemistry (AREA)
• General Preparation And Processing Of Foods (AREA)

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Citations (3)

• 2021
  • 2021-01-14 JP JP2022574947A patent/JPWO2022153434A1/ja active Pending
  • 2021-01-14 CN CN202180090752.XA patent/CN116744805A/zh active Pending
  • 2021-01-14 WO PCT/JP2021/001035 patent/WO2022153434A1/ja not_active Ceased

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