JPH03277245A - Frying powder, fry food and fry food set - Google Patents

Abstract

PURPOSE:To make it possible to finish coating in crispy state and obtain good flavor when fried by electric oven using frying powder by impregnating or applying oil and fat having a specific melting point to bread powder having specific grain size and color tone. CONSTITUTION:The aimed frying powder is frying powder for electric oven cooling formed by impregnating or applying oil and fat having 10-70 deg.C melting point to brawn bread powder having 16-3.5 mesh and 70-30 L value of color tone at ratio of 10-100wt.% based on the bread powder. The fry food for electric oven cooking is formed by coating a food raw material with the above- mentioned frying powder. The fry food set for electric oven cooking is obtained by putting the fry food on water absorbing sheet having >=0.5mm/sec water- absorbing rate by baireg method or keeping the fry food to state packed with the water absorbing sheet. Coating finished in crispy state is obtained by using the fry food set.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a frying powder used for making fried dishes in a microwave oven without using frying oil, a fried food in which a food material is coated with this frying powder, and This invention relates to a fried food set for cooking fried food in a microwave oven.

[Conventional technology]

When making fried dishes at home, the usual method is to dip the food ingredients in breadcrumbs and fry them in oil.

However, this method has drawbacks such as the cooking process being troublesome, the use of oil which makes the kitchen dirty, the risk of ignition or burns, and the trouble of cleaning up the oil afterwards.

For this reason, methods have been proposed to easily prepare fried dishes in a microwave oven without using frying oil.
Fried chicken powder for microwave oven granulated into fine particles of 0 mesh or less, microwave composition containing amylose flour or protein, coating made by mixing bread crumbs and lard, is applied to food materials and cooked in a microwave oven. Methods etc. have been proposed. [Problems to be solved by the invention] Points to be noted when making fried dishes using a microwave oven include the following points a and d.

a. The batter should be dry after cooking.

b. The batter contains just the right amount of oil and is delicious, similar to fried foods.

C1 The oil contained in the batter does not deteriorate during storage.

d8 The batter adheres well to the material and has a good appearance.

However, conventional microwave coating compositions are
= It is not satisfactory in terms of d, for example, when cooking in a microwave, the batter absorbs the moisture from the ingredients and does not finish well, and depending on the amount of oil contained in the batter, the batter may not be crisp. There are various problems such as it is not tasty, the oil tends to go rancid when liquid oil is used as the oil in the batter, it has poor storage stability, and the batter does not adhere well to the material depending on the particle size of the batter.

The present invention was created in view of the above circumstances, and when cooked in a microwave oven, the batter becomes dry and has a delicious flavor, the oil does not easily go rancid and has a good shelf life, and it also easily sticks to the ingredients. The purpose of the present invention is to provide a frying powder that can be used to prepare fried dishes with good appearance. Another object of the present invention is to provide a fried food in which a food material is coated with the above-mentioned fried flour, and a food set for thoroughly cooking this fried food in a microwave oven.6 [Means for Solving the Problems] [and operation] In order to achieve the above object, the present invention provides brownish bread crumbs with a particle size of 16 to 3.5 mesh and a color tone of 70 to 30 in L value, and a melting point of 10 to 30.
To provide frying flour for microwave cooking, which is obtained by impregnating or coating breadcrumbs with 70°C oil and fat at a ratio of 10 to 100% by weight.

The present invention also provides a fried food for microwave ovens which is made by coating a food material with the above-mentioned fried flour, and a fried food that has a water absorption rate of 0 to 5 an/see according to the Byrek method.
To provide a food set which is equipped with the above-mentioned water-absorbing sheet and is cooked in a microwave oven with the fried food placed on the water-absorbing sheet or wrapped in the water-absorbing sheet.

When making fried dishes using the frying powder of the present invention,
After applying frying powder to a food material using a batter mix, eggs, etc., this food material is heated and cooked in a microwave oven.

In this case, the frying flour of the present invention has a particle size of 16 to 3.
．． The 5 mesh gives good adhesion to the material, and the color tone is light brown to dark brown with an L value of 70 to 3o, making it possible to obtain an appearance similar to that of fried foods. In addition, since it is impregnated with or coated with oil, the action of this oil makes it difficult for the frying powder to absorb the moisture released from the ingredients during cooking, resulting in a dry batter.

Furthermore, by using a low-unsaturation oil with a melting point of 10 to 70°C and a solid state at normal storage temperatures, it effectively prevents the oil from becoming rancid during storage and from becoming sticky when handled. In addition, by impregnating or coating with oil or fat to 10 to 100% by weight of the bread crumbs, it is possible to moderate the oil content of the batter, improve the flavor of fried dishes, and keep the calorie content moderate. You can also do that.

On the other hand, the particle size of bread crumbs is 1-6 mesh (opening 1
If it is smaller than m+), the appearance of fried food cannot be obtained, and 3.
If it is larger than 5 meshes (opening 5.66 mm), it will be difficult to adhere to the material and the appearance of the dish will be poor. Also, if the L value of the bread crumbs is greater than 70, the color of the batter will be too bright,
If it is less than 30, the color of the batter will be too dark, and in either case, it will not be possible to obtain the appearance of a fried dish, and it will not be appetizing. Furthermore, if the melting point of the fat is lower than 10° C., the degree of unsaturation of the oil will be high, and the fried flour will become very porous and easily become rancid. If the temperature is higher than 70℃, it will be less likely to go rancid, but when it cools down after cooking, the batter will become hard and the texture will deteriorate.
A sense of discomfort arises in terms of flavor.

Also, if the amount of oil and fat is less than 10% by weight, the frying powder will easily absorb water, resulting in a dry and dry finish, and the flavor will not taste like fried food. It becomes sticky, has a bad texture and flavor, and is high in calories, which is undesirable from a health perspective.

In addition, the more preferable particle size of bread crumbs is 12 to 5 mesh (
The opening is 1.41 to 4.00 degrees), the L value is 60 to 40, the melting point of the fat and oil is 20 to 55°C, and the amount of fat and oil is 20 to 80% by weight.

Further, the fried food of the present invention is to be cooked as is in a microwave oven, and the fried food set of the present invention is to be cooked in a microwave oven with the fried food placed on a water-absorbing sheet or with the fried food wrapped in a water-absorbing sheet. This is what we do.

In this case, in the fried food set of the present invention, by using a water-absorbing sheet with a water absorption rate of 0.5 m/sec or more, preferably 1 wn/see or more by the Byrek method, the water that evaporates from the material during cooking can be absorbed. The sheet absorbs it immediately, and the batter for fried dishes (particularly in the part of the batter that comes into contact with the microwave oven, moisture is difficult to disperse, so it tends to be moist and sticky) becomes dry.

On the other hand, if the water absorption rate is lower than 0.5 wa/sec, the water absorption performance will be poor, and fried dishes may not be finished sufficiently dry.

In addition, the L value in the present invention is the value of brightness when measured with a color difference meter, and the larger the L value, the brighter the color.
The smaller the size, the darker the color. In addition, the Bayreck method for measuring water absorption speed is a method in which the lower end of the 115-kaku water-absorbing sheet is immersed in water and the water absorption speed is measured at that time.This specified value is determined by measuring the water absorption value at 10 seconds. was converted into an average water absorption rate.

The present invention will be further explained below.

There is no limitation on the type of bread crumbs used in the present invention, and those produced by conventional methods and having a particle size of 16 to 3.5 mesh can be used. In addition, as a means to make bread crumbs a brownish color with an L value of 70 to 30, methods such as roasting the bread crumbs and coloring them, adding pigments to the bread crumbs, etc. can be adopted, but the roasting method improves the flavor. This is preferable in this respect.

Further, the type of fat or oil is not limited, but for example, beef tallow, lard, palm oil, palm kernel oil, hydrogenated fat, shortening, margarine, etc. can be suitably used. In this case, in the present invention, the bread crumbs are impregnated or coated with oil or fat, but a method of impregnating the bread crumbs is preferable since it prevents the fried flour from absorbing water.

In addition, when producing the fried flour of the present invention, a method such as roasting bread crumbs with oil to simultaneously perform coloring and addition of oil can also be adopted, and there is no particular restriction on the method for producing the fried flour.

Furthermore, the frying powder of the present invention contains one seasoning salt.

Various additives such as animal and plant extracts, hydrolyzed proteins, amino acids, and spices can be added, which can improve the flavor of fried dishes and eliminate the need to add sauce when eating. I can do it.

In addition, one fried food of the present invention is obtained by coating food materials such as meat, seafood, vegetables, etc. with the above-mentioned fried flour, and freezing the coated food if necessary. In this case, there is no limitation on the method of coating the material with the frying powder, but a method of applying batter mix or egg to the material and then sprinkling the material with the frying powder can be suitably employed.

Furthermore, in the food set of the present invention, there is no restriction on the type of water absorbing sheet, and it may be a woven fabric or a nonwoven fabric, but it is preferable to use a cellulose-based or cotton-based one.
There are no limitations on the thickness or shape of the water absorbing sheet, but the thickness is 0.
It is preferable to set it to about 2 to 5 Wn.

Next, the present invention will be specifically explained with reference to Examples and Comparative Examples, but the present invention is not limited to the following Examples.

[Example/Comparative Example I]

Bread crumbs having the particle size shown in Table 1 are produced by the following procedure, and then roasted in a frying pan to obtain the L size shown in Table 1.
The color was toned to brown. Thereafter, lard heated to 60°C and melted was uniformly sprayed onto the bread crumbs while stirring the bread crumbs, so that the bread crumbs were impregnated with 45% by weight of lard. Next, a fried food is prepared by coating the pork with eggs and adhering the above-mentioned fried flour to the surface.The fried food is then coated with a water-absorbing sheet made of cellulose nonwoven fabric with a water absorption rate of 7 cm/sec by the Byrek method. 500w on the seat)
The fried food was cooked for 3 minutes in a microwave oven, and the appearance of the finished fried dish was evaluated by six expert panelists according to the following criteria. The results are shown in Table 1.

70 parts of strong wheat flour (parts by weight, the same applies hereinafter), 2 parts of yeast, and 42 parts of water are kneaded at room temperature and fermented at 29°C for 24 hours. After adding and kneading 30 parts of strong flour, 5 parts of sugar, 1 part of salt, 5 parts of shortening, and 23 parts of water,
Bread is prepared by letting it rest at ℃ for 30 minutes, dividing it into appropriate sizes, boiling it for another 15 minutes, shaping it, and baking it. This bread was crushed and the particle size was adjusted to obtain bread crumbs.

Based on 1 plate of f date! 4: Looks very good as a fried dish 3:
〃 Good 2: Bad 1: Very poor [Example/Comparative Example ■] Bread crumbs with a particle size of 14 to 7 mesh (average particle size of about 2 mm) prepared by the above method were roasted in a frying pan and the L value was 50.
This bread crumb was toned to a brown color and sprayed with the oils and fats shown in Table 2 to obtain oil-impregnated frying flour.6 Next, using this frying flour, the same method as in Example/Comparative Example 1 was carried out. After making potato fries and heating them in a microwave oven, the flavor of the resulting fried dishes was evaluated by six expert panelists according to the following criteria. In addition, the storage stability of the above-mentioned fried flour was examined using the following method. The results are shown in Table 2.

l5Σ value base! 4: Very good flavor as a fried food 3:
Good 2: Bad 1: Very bad Put the fried flour in an aluminum pouch and store it at 35℃ for 2 months, then remove the oil from the fried flour with ethyl ether, and then add ethyl ether. After removal, the degree of rancidity was determined by measuring the PCM of the oil content.

[Example/Comparative Example m]

6. Fried chicken was prepared in the same manner as in these Examples using the frying powder used in Example 4 above.

Place this fried food on the water absorption sheet shown in Table 3 and
Cook for 3 minutes in the microwave at 00W.

The texture of the resulting fried dish was evaluated by six expert panelists according to the following criteria. The results are shown in Table 3.

In addition, the water absorption speed according to the Byrec method in Table 3 is determined by cutting the water absorption sheet into 41115 pieces, dipping the bottom end in water, measuring the water absorption speed every time (second), and calculating the average value of the water absorption speed for up to 10 seconds. Calculated.

Emperor's Indigo Lid! 4: The part in contact with the batter sheet is very dry, and the texture is excellent. 3: The part in contact with the batter sheet is dry, and the texture is good. 2: The part in contact with the batter sheet is very good. is not very chewy and has poor texture 1: The part of the batter that is in contact with the sheet is sticky and has extremely poor texture Table 1 [Effects of the Invention] As described above, according to the present invention, By heating food in a microwave oven, it is possible to easily and quickly prepare fried food that is exactly the same as fried food in oil. In this case, since the frying powder of the present invention has a specific particle size, it has good adhesion to food materials and a fried dish with a good appearance can be obtained, and since it has a brownish color with a specific L value, it does not look strange as a fried dish. Do not cause In addition, because it contains a specific amount of oil and fat with a specific melting point, the frying powder does not easily absorb water, making the batter dry, improving the texture of fried dishes, and providing a moderately rich texture without being oily. Fried foods with excellent flavor can be obtained.

Furthermore, according to the fried food of the present invention, fried dishes with good appearance, texture, and flavor as described above can be prepared more easily.

According to the fried food set of the present invention, the batter of fried foods, especially the portion of the batter that comes into contact with the microwave table, can be finished more dryly.

Claims (1)

[Claims] 1. Particle size is 16-3.5 mesh and color tone is L value 70-70.
A frying powder for microwave cooking, characterized in that brownish bread crumbs of No. 30 are impregnated or coated with oil and fat having a melting point of 10 to 70°C at a ratio of 10 to 100% by weight based on the bread crumbs. 2. A fried food for microwave cooking, comprising a food material coated with the fried powder according to claim 1. 3. The fried food according to claim 2 and a water absorbent sheet having a water absorption rate of 0.5 mm/sec or more according to the Byrek method, and the fried food is placed on the water absorbent sheet or the fried food is wrapped in the water absorbent sheet. A fried food set characterized in that the fried food is cooked in a microwave oven.