JP6175967B2 - Method for producing non-fried food - Google Patents

Description

  The present invention relates to a method for producing non-fried food, particularly meat non-fried food, and non-fried food obtained by the method.

  Karaage is a seasoning solution made with soy sauce and mirin, soaked with meat and other ingredients and seasoned. Or, since it is dissolved in water, the ingredients are passed through fried powder (batter liquid) and then fried in oil.

  Conventionally, when cooking homemade fried chicken at home, a method is generally adopted in which ingredients such as chicken are dipped in seasoning liquid, fried powder is attached to the surface of the ingredients, and then fried in oil.

  Moreover, as an industrial frying product manufacturing method, for example, after covering the inner ingredients with a batter solution containing 20 to 60% by weight of oil and fat, at least one selected from bread crumbs, cracker flour, rice flour, and corn grits is attached. By the heat treatment in the frying oil, there is a method for producing frying products that does not deteriorate the crispy texture immediately after the heat treatment even after a long time has passed after the heat treatment or the freezing step. Known (Patent Document 1).

  However, frying heat treatment is an effective cooking method for imparting a crispy texture and favorable flavor to foods due to its cooking characteristics, but the work environment for cleaning and waste oil treatment and the working environment deteriorate due to smell and heat There is a problem that the risk of work itself is high, such as burns caused by jumping of heated oil.

  On the other hand, as a method for producing a so-called non-fried food that is not subjected to a frying heat treatment, for example, a pretreatment for allowing the fried oil to permeate the food material itself, steamed with saturated steam, and further heated to 120 ° C. to 600 ° C. There is known a method for producing a non-fried food that does not produce waste oil by spraying high-temperature superheated steam on the food ingredients by steam spraying (Patent Document 2).

  However, superheated steam is difficult to oxidize oil due to its heating characteristics, so it is poor in the preferred flavor of fats and oils, and it is not a bread crumb such as croquettes. However, there is a problem that the clothes are tightly tightened and it is difficult to impart a light and crispy crispy texture, and the crispy texture immediately after the heat treatment tends to be impaired.

JP-A-8-332033 JP-A-11-178513

  An object of this invention is to provide the manufacturing method of the non-fried foodstuff which can provide a food with the light and crispy crispy texture, without performing frying heat processing.

As a result of diligent investigations in view of the above problems, the present inventors have previously included more fats and oils than usual using emulsifiers in the brace before blotting, and then blended with a blotter containing a specific porous food. It was found that a non-fried food having a light and crisp texture can be produced by baking, steaming and baking at a high temperature, and the present invention as described below was completed.
[1] A step of immersing the ingredients in a marinade liquid containing fats and oils and an emulsifier (step A),
A step (step B) of attaching a blotter containing a porous food to the brace, and a step of steaming the brace attached to the batter (step C),
A method for producing non-fried foods.
[2] The method of the above-mentioned [1], wherein the filling is meat.
[3] The method according to [1] or [2] above, wherein the porous food is at least one selected from bread crumbs, cracker powders and cereals.
[4] The method according to any one of [1] to [3] above, wherein the porous food has a particle size of 1.5 mm or less.
[5] The method according to [4] above, wherein the content of the porous food in the blotter is 10 to 60%.
[6] The method according to any one of [1] to [5] above, wherein the fat is a liquid fat and the emulsifier is a polyglycerin fatty acid ester having an HLB of 5 to 10.
[7] The method of the above-mentioned [6], wherein the concentration of fats and oils in the marinade is 10 to 50% and the concentration of the emulsifier is 0.5 to 1.5%.
[8] The method according to any one of [1] to [7] above, wherein the food after steaming in Step C has 5 to 30% small pores per 1 cm ^{2 of} the surface.
[9] The method according to any one of [1] to [8] above, wherein the firing temperature of the step C of firing is 120 to 240 ° C.

  INDUSTRIAL APPLICABILITY The present invention can produce a non-fried food having a light and crispy texture and an excellent oil flavor, particularly a fried-like non-fried food. In the present invention, oil for frying is not required at the time of production, so that waste oil is not required to be treated and there is little danger.

Embodiments of the present invention will be described below.
In the present specification, “%” means “% by weight” unless otherwise specified.
The present invention relates to a method for producing a non-fried food. “Non-fried food” means food that can provide the same texture and flavor as those fried in oil without being fried in oil.
The manufacturing method of the non-fried food of this invention is characterized by including the following processes.

A. A step of immersing the ingredients in a marinade containing fats and oils and an emulsifier (Step A)
This step is a step of pretreating the medium with a marinade solution.
A medium ingredient is the main raw material of non-fried food, and may be called a medium seed. The inner ingredient used in the present invention is not particularly limited as long as it is generally known as a fried product, for example, meat such as chicken and pork, seafood such as kiss, salmon and mackerel, vegetables such as burdock and carrot, etc. Preferred are meats that require a more crispy feeling.

The marinade liquid used at this process is a concept including the seasoning liquid in the below-mentioned Example, The composition is not specifically limited as long as it can include oils and fats and an emulsifier and can immerse the inside ingredient.
The fats and oils are not particularly limited as long as they are edible fats and oils, and solid fats, liquid fats, shortenings, and the like can be used.
Specifically, for example, solid fats such as het, lard, butter, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, olive oil, safflower oil, sunflower oil, peanut oil, grape seed oil, Solid fats and oils obtained by hydrogenating liquid fats and oils such as fish and whale oils, or esterification reaction of fats and fats and glycerin or by causing lipase to act on a mixture of fatty acids and glycerin However, liquid oils and fats are preferable from the viewpoint of workability.
The content of fats and oils in the marinade liquid is 10 to 50%, preferably 20 to 40%, more preferably about 30% with respect to the whole marinade liquid. If the content is less than 10%, a sufficient crispy feeling cannot be obtained, and if it exceeds 50%, the crispy feeling is lacking and the oily texture is not preferable.

The emulsifier is not particularly limited as long as it has a function of facilitating the penetration of fats and oils into a middle ingredient (eg, meat such as chicken), but is preferably recognized as a food additive, more preferably Is a glycerin fatty acid ester. Specifically, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like are included in addition to esters of glycerin and fatty acids. Polyglycerin fatty acid ester is preferable. Polyglycerin fatty acid ester can be produced by a conventionally known method. For example, glycerol is polymerized at high temperature in the presence of an alkali catalyst such as caustic soda, deodorized, and decolorized, and the raw material is polyglycerol and fatty acid. As an esterification reaction. There are many types of polyglycerol fatty acid esters from low HLB to high HLB, but the HLB of the polyglycerol fatty acid ester used as an emulsifier in the present invention is usually 5 to 10, preferably 6 to 9, more preferably 7 to 8. It is.
A saturated or unsaturated fatty acid having 6 to 22 carbon atoms can be used for the polyglycerol fatty acid ester.
Any emulsifier can be produced by a conventionally known method, and is commercially available. More simply, a commercially available emulsifier is used. As long as a desired effect is obtained, a plurality of types of emulsifiers can be mixed and used.
The content of the emulsifier in the marinade is 0.5 to 1.5%, preferably about 1%, based on the whole marinade. If the content is less than 0.5%, it is not preferable because the penetration of fats and oils into the central ingredient becomes weak, and if it exceeds 1.5%, the degree of penetration of fats and oils into the central ingredient varies and the suitability for production deteriorates. It is not preferable.

Components other than the said fats and oils and an emulsifier can be contained in a marinade if desired.
Ingredients other than fats and oils and emulsifiers include starch (to stabilize the penetration of marinade), protein (to stabilize the penetration of marinade), salts (to improve the water retention of meat), seasonings (to add a seasoning Use), spices (used to add undertones and flavors), water (used as a medium for mixing each component uniformly and soaking into meat), and the like.
Examples of the starch include corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch and pea starch. These starches can be used alone or in combination of two or more.
Examples of the protein include soy protein, egg white powder, egg yolk powder and the like.
As the salts, water-soluble salts are preferably used, which are water-soluble inorganic salts approved as food additives. For example, sodium chloride, potassium chloride, magnesium chloride, calcium chloride, sodium phosphate, potassium phosphate and the like can be mentioned, and sodium phosphate and potassium phosphate are preferable.
Examples of the seasoning include soy sauce, salt, sodium glutamate, livestock meat, fish and shellfish and plant extract powders, amino acids, organic acids and salts thereof, nucleic acids and salts thereof, and the like.
Examples of spices include herbs and spices.

  The method of producing the marinade is not particularly limited as long as it is a commonly used method. For example, an oil and fat and an emulsifier are added to a mixed solution of water and solids while stirring with a high-speed stirrer to emulsify. To obtain a marinade liquid. The moisture content of the marinade is about 30 to 63%.

  The marinade is used in an amount sufficient to immerse the filling, but when the filling is meat, it is usually 10 to 50 parts by weight, preferably 20 to 40 parts by weight, more preferably 100 parts by weight of meat. Uses about 30 parts by weight. The immersion time of the marinade in the marinade solution is preferably such that the oil and fat sufficiently penetrates into the stuff and gives a taste, and can be appropriately changed depending on the type and size of the stuff used. When the medium is meat, for example, it is immersed for 1 to several hours. If necessary, marinade liquid may be poured into the inside. In addition, when raw meat is used as an intermediate ingredient, the immersion in the marinade is usually performed at a low temperature, preferably about 10 ° C.

B. A process of attaching a blotter containing porous food to the meat (process B)
“Blitter” is a so-called garment of non-fried food, and is synonymous with clothing material. In order to adhere the oil and fat obtained in the step A to a sufficiently penetrated middle tool, it is preferably in a powder form.
“Porous food” used in this step means a food having a porous structure having small bubbles inside, but in step C, it is necessary to be included in a batter (clothing material) and attached to the inner ingredient. Therefore, it is preferable that the particle size is small. Examples thereof include those obtained by drying, freeze-drying and pulverizing porous foods such as bread, biscuits, crackers, cereals, oysters, oysters, koji, and Takano tofu, preferably bread crumbs, cracker powders, and cereals. In addition, in order to leave the crispy texture of the produced non-fried food and reduce the oiliness, the particle size of the porous food is preferably 1.5 mm or less.
If the content of the porous food in the blender is too large, the non-fried food is too powdery, and if it is too small, a crispy texture cannot be obtained. In that respect, the content of the porous food in the blotter is usually 10 to 60%, preferably 20 to 50%.
Ingredients other than the porous food in the blender include those commonly used as clothing materials, for example, flour (the main raw material of the blotter), starch (cloth texture (hardness, ease of cutting, etc.) Or imparting temporal resistance), fats and oils (providing a mouthfeel with good mouthfeel, imparting temporal resistance), and the like.
As starch, the same thing as what was used for the marinade liquid is mentioned. As fats and oils, the thing similar to what was used for the marinade liquid is mentioned, Preferably it is vegetable fats and oils.
The method of attaching the blotter to the inner preparation prepared in the step A is not particularly limited as long as a sufficient amount of the blotter as a non-fried food garment adheres to the intermediate ingredient. This is achieved by adding (blown). Although the amount of addition of the blender to the middle tool differs depending on the type of the middle tool, for example, when using chicken cut to about 3 to 4 cm, preferably 3 to 20 parts by weight, more than 100 parts by weight of chicken. Preferably it is 5-10 weight part.

C. The process of baking after steaming the brace to which the blotter is attached (process C)
Process C consists of two processes, a steaming process and a baking process.
(Steaming process)
This process can be implemented using a well-known steam apparatus (for example, a continuous type or a batch type steamer). The heat treatment temperature by steam is 80 to 120 ° C, preferably 90 to 100 ° C. The steaming time can be appropriately set as long as the inside tool does not become too hard, but is usually 1 to 5 minutes, preferably 1 to 3 minutes.
(Baking process)
This step can be performed using a known roaster device (for example, a continuous or batch roaster). In particular, it is preferable to use an apparatus capable of heating under conditions where hot air can be circulated during heat treatment. It is preferable that the hot air is heated at a speed of 3.0 m / second or more, and the temperature of the hot air is 120 to 240 ° C or higher, preferably 140 to 220 ° C, more preferably 160 to 200 ° C. As such a roaster, a known roaster apparatus called a far-infrared roaster or a convection oven can be used. However, the superheated steam roaster is not preferable because it is difficult to impart a preferable flavor of fats and oils and a crispy texture of clothing.
In the present invention, the texture of the clothes can be maintained in a more crispy state by the baking process. The baking time can be appropriately set as long as a crispy texture is obtained and the surface of the food does not burn, but is usually 1 to 5 minutes, preferably 2 to 4 minutes.

In the production method of the present invention, during the firing step, it is necessary that the oil quickly oozes out from the middle tool soaked with fat and oil, and the oil oozes out to the surface of the middle tool where the blotter adheres. There must be a small hole. The perforations have a perimeter of 400 to 5000 μm, and oil oozes out to the surface through the perforations.
In the production method of the present invention, the process C consists of two steps of a steaming step and a firing step. However, if the small holes are blocked in the steaming step, the oil cannot ooze out from the contents in the subsequent firing step. Therefore, the production method of the present invention is characterized in that small pores are stored on the surface of the food after the steaming step. The pores are preferably present at 5-30% per cm ² surface of the food after the steaming process. If it is less than 5%, the food texture after the baking process is not preferable, and if it is more than 30%, the flavor is impaired and oily.
The ratio of the small holes can be measured by observing the surface of the food using a digital microscope or the like.

Thus, the non-fried food of the present invention having a crispy texture can be produced. Since the non-fried food of the present invention preferably has a particle size of 1.5 mm or less as the porous food in the blotter, it usually shows a thin appearance of clothes such as fried chicken, fried Tatsuta, tempura, fritters and the like. For the non-fried food of the present invention having such thin garments, a more crispy texture can be provided by using the production method of the present invention. The non-fried food obtained by the production method of the present invention is preferably fried.
Accordingly, the present invention provides a non-fried food produced by the production method of the present invention, particularly a fried-like non-fried food.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to a following example at all.

Test Example 1: Examination (preparation) of firing process
Chicken is used as an ingredient, cut into an appropriate size, and chicken (100 parts by weight) is soaked in a seasoning liquid (30 parts by weight) having the composition shown in Table 1 for 2 hours at 10 ° C. The material of the composition (blitter) was applied. This was heated under the heating conditions shown in Table 3 to obtain a non-fried food.
Seasoning liquid

Vegetable oil: soybean oil (manufactured by J-Oil Mills)
Emulsifier: Diglycerin monooleate with HLB 7.0 (Riken Vitamin Co., Ltd.)
Clothing material (Blitter)

  The bread crumbs having a particle size of 1.5 mm or less were used.

(Evaluation method)
The taste and texture immediately after completion (crispy feeling) and the texture after 2 hours at room temperature (crispy feeling) were evaluated based on the following evaluation criteria (Tables 4 and 5) (6 training panels) .

  The results are shown in Table 6.

  From Table 6, it can be seen that the present invention through both the steaming step and the baking step is superior in flavor and texture as compared with the case of only the steaming step or only the baking step.

Test Example 2: Examination of HLB as an emulsifier Chicken was used as an ingredient, which was cut into an appropriate size, and chicken (100 parts by weight) was changed to HLB as an emulsifier. (Parts by weight) was soaked at 10 ° C. for 2 hours, taken out, and coated with a clothing material (bletter) having the composition shown in Table 8. This was heated under the heating conditions shown in Table 9 to obtain a non-fried food.
Seasoning liquid

Vegetable oil: Soybean oil (manufactured by J-Oil Mills)
Emulsifier 1: Deca stearic acid decaglycerin with HLB 3.0 (manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier 2: Decaglycerin pentastearate with HLB4.5 (manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier 3: HLB6.5 mono-dioleic acid diglycerin (manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier 4: Diglycerin monooleate with HLB 7.0 (Riken Vitamin Co., Ltd.)
Emulsifier 5: HLB12.0 monooleic acid decaglycerin (manufactured by Taiyo Chemical Co., Ltd.)
Emulsifier 6: HLB 11.0 sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.) was used.
Clothing material (Blitter)

(Evaluation method)
The texture immediately after the completion (crispy feeling) and the texture after 2 hours at room temperature (crispy feeling) were evaluated based on the following evaluation criteria (Table 10) (6 training panels).

  The results are shown in Table 11.

Test Example 3: Evaluation of the ratio of small holes on the surface of fried chicken The chicken was used as a middle ingredient, cut into an appropriate size, and the chicken (100 parts by weight) was added to the seasoning liquid (30 parts by weight) as shown in Table 12. ) At 10 ° C. for 2 hours, taken out, and coated with various clothing materials (bletters) having the composition of clothing table 13. This was heated under the heating conditions shown in Table 14 to obtain a non-fried food.
Seasoning liquid

Vegetable oil: soybean oil (manufactured by J-Oil Mills)
Emulsifier: Diglycerin monooleate with HLB 7.0 (Riken Vitamin Co., Ltd.)
Clothing material (Blitter)

(Evaluation method)
Evaluation was performed based on the evaluation criteria (Tables 15 and 16) below the flavor (powder) and texture (crispy feeling) immediately after completion (6 training panels).
About the intermediate body after the steaming process (before baking process) in each non-fried food, the surface was observed with the digital microscope (40 times), and the ratio of the small hole per 1 cm < ² > was computed.
The results are shown in Table 17.

  INDUSTRIAL APPLICABILITY The present invention can produce a non-fried food having a light and crispy texture and an excellent oil flavor, particularly a fried-like non-fried food. In the present invention, oil for frying is not required at the time of production, so that waste oil is not required to be treated and there is little danger.

Claims (4)

A step of immersing the contents in a marinade liquid containing 10 to 50% of liquid oil and fat and an emulsifier which is a polyglycerin fatty acid ester of HLB 5 to 10 at a concentration of 0.5 to 1.5% (step A) ,
A step (Step B) of attaching a blotter containing a porous food having a content of 10 to 60% and a particle size of 1.5 mm or less to the inner component, and a step of steaming and baking the inner component to which the blotter has adhered ( Step C),
A method for producing non-fried food containing
The method wherein the steamed food in Step C has 5 to 30% small pores per 1 cm ^{2 of} the surface .   The method of claim 1, wherein the filling is meat.   The method according to claim 1 or 2, wherein the porous food is at least one selected from bread crumbs, cracker flours and cereals. The method according to any one of claims 1 to 3 , wherein a firing temperature in the step C of firing is 120 to 240 ° C.