Classifications

• • 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
• • 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 a method for producing food with clothing.
• Food with clothing is a food obtained by attaching powdered or liquid clothing to the surface of ingredients and frying it.
• the clothing material of the food with clothing is prepared by using flour or starch as a main raw material and blending various components with it.
• Powdered clothing is also called a bladder
• liquid clothing is also called a batter.
• the food with clothes include a tempura using batter as a batter, a fry to which bread crumbs are adhered from the batter, and a fried chicken using batter or a bladder alone or in combination as a batter.
• Cooked food tends to be shunned at home because it takes time and effort to cook clothes. Therefore, in recent years, fried food with clothes has been widely sold.
• the moisture of the ingredients is transferred to the clothes, the scum is reduced, and the clothes and the ingredients are easily peeled off, and the appearance and the texture are reduced.
• Such properties of the dressed food are inconvenient for selling the fried dressed food at stores and the like.
• Patent Document 1 discloses a layer containing one or more selected from rice flour, corn flour, bread crumbs, bone meal, eggshell powder, and edible calcium powder, a batter layer outside the ingredient, and an outside of the ingredient.
• Frozen fries having a three-layered garment comprising a bladder layer are described.
• Patent Document 2 discloses a frozen fry in which a layer formed of an oil agent containing an emulsion and / or an edible water retention material, a first bladder layer, an emulsion layer, and a second bladder layer are sequentially formed on the outside of the ingredients.
• Patent Literature 3 describes a fry having a batter made of a first batter layer, a bladder layer, a fat and oil-containing second batter layer, and a bread crumb layer sequentially formed outside the ingredients.
• Patent Literature 4 discloses a chicken in which a dried first clothing material and then a liquid second clothing material are attached to chicken, fried, and a liquid seasoning material is attached to the obtained chicken fried chicken to freeze it. A method for producing fried chicken is described.
• Patent Literature 5 describes a method for producing a food with clothing, in which a water-retaining powder, an egg protein-containing liquid, and then a batter are attached to food and baking is performed with oil fry or oil.
• the present inventors after attaching a bladder to the ingredients, adhere a liquid mainly composed of water, and then attach the bladder again, and the food with clothes manufactured by frying, the time from cooking, It has been found that it has good texture and appearance even after a lapse of time.
• the present invention provides the following.
• [1] A method for producing food with clothing, Attaching the first bladder to the ingredients, Applying a liquid mainly composed of water to the first bladder attached to the ingredient in an amount of 0.5 to 5 parts by mass with respect to 100 parts by mass of the ingredient; Attaching the second bladder to the ingredient to which the liquid has been attached, and then frying, Including The content of flour and starch in the water-based liquid is less than 2% by mass in total; Method.
• [3] The method according to [1] or [2], wherein the attached amount of the first bladder is 8 to 20 parts by mass based on 100 parts by mass of the ingredient.
• the water-based liquid contains one or more selected from the group consisting of sugars, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols, and pigments; The method according to any one of [1] to [6].
• the food with clothing manufactured according to the present invention has a good texture and appearance, keeping the garnish of the clothing even after the elapse of time since the frying, and has good adhesion of the clothing to the ingredients.
• the method for producing a dressed food according to the present invention, Attaching the first bladder to the ingredients, Attaching a liquid mainly composed of water to the first bladder attached to the ingredient, attaching a second bladder to the first bladder and the ingredient to which the liquid is attached, and then frying thing, including.
• ingredients of the food with clothing are not particularly limited, and include, for example, meat such as chicken, pig, cow, sheep, goat, squid, shrimp, fish and shellfish such as horse mackerel, vegetables, and the like.
• the battered food produced by the method of the present invention is preferably fried or tatsuta-fried.
• the first and second bladders used in the method of the present invention
• bleders usually used for food with clothes
• the bladder used in the method of the present invention is a flour based on flour or starch.
• the flour includes, but is not limited to, flour, rice flour and the like.
• the starch include, but are not limited to, starch such as tapioca starch, potato starch, and corn starch, and processed starch obtained by subjecting the starch to processing.
• the bladder is a clothing material such as fats and oils, milk powder, pigments, spices, salt, emulsifier, dried whole egg, dried egg yolk, vegetable protein, wheat gluten powder, thickener, eggshell calcium, enzymes, flavoring agents, spices and the like. May be appropriately contained as usual.
• the bleeder contains at least 80% by mass of at least one selected from flour and starch. More preferably, at least one of the first and second bladders contains at least 80% by mass of potato starch. More preferably, both the first and second bladders contain at least 80% by weight of potato starch.
• a common bladder may be used for the first and second bladders, or different bladders may be used.
• the particle size of the bladder used in the present invention is preferably such that D90 is less than 500 ⁇ m. More preferably, the D90 of the bladder used in the present invention is less than 440 ⁇ m, even more preferably less than 390 ⁇ m. D90 of breadcrumbs used for ordinary clothes is 500 ⁇ m to 1 mm or more in diameter. By reducing the D90 of the bladder, it is possible to further improve the adherence of clothes to food with clothes.
• “D90” refers to a 90% cumulative value of the particle size distribution calculated by a dry laser diffraction / scattering method. D90 can be measured by a conventional method using a commercially available laser diffraction particle size distribution analyzer (for example, Microtrac MT3000II, manufactured by Nikkiso Co., Ltd.).
• the first bladder is attached to the ingredients.
• a seasoning such as a seasoning liquid
• a powdered flour such as water, milk, egg liquid, or batter liquid
• a binder such as water, milk, egg liquid, or batter liquid
• an operation generally used in the production of food with clothing can be adopted. For example, sprinkle the first bladder from above the ingredients, shake the ingredients and the first bladder in the bag, spread the first bladder on a plate or the like, and roll the ingredients on it,
• the first bladder may be attached to the component by such an operation.
• the amount of the first bladder adhered to the ingredients is preferably 8 to 20 parts by weight, more preferably 11 to 18 parts by weight, based on 100 parts by weight of the ingredients. When the amount of adhesion is within this range, it is preferable from the viewpoint of the adhesion of the bladder to the ingredients and the texture of the food with clothing obtained.
• the amount of attachment of the bladder can be appropriately adjusted in the above-described operation of attaching the bladder.
• a liquid is attached to the first bladder attached to the above-mentioned ingredients.
• the liquid is a liquid mainly composed of water.
• the liquid may be water or may include materials other than water. Examples of the material other than water include one or more selected from the group consisting of sugars, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, pigments, alcohols, and the like.
• the liquid mainly composed of water may contain flour or starch, but the content of flour or starch is not preferred because the resulting battered food has a textured texture.
• the total content of flour and starch in the liquid is less than 2% by mass, more preferably 1% by mass or less, further preferably 0.5% by mass or less.
• the liquid has an egg protein content of 2% by mass or less, more preferably 1% by mass or less, still more preferably 0.5% by mass or less, further preferably, The liquid does not contain egg protein.
• the liquid may contain fats and oils, but is not an emulsion, and more preferably has a fat and fat content of 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass. And more preferably, the liquid does not contain fats and oils.
• the solid content of the liquid mainly composed of water is preferably 10% by mass or less, more preferably 8% by mass or less, still more preferably 2% by mass or less, and still more preferably 1% by mass or less. , More preferably 0.5% by mass or less.
• the solid content of the liquid is a value calculated from the mass ratio before and after drying the liquid until the liquid is dried. Therefore, the liquid preferably contains 70% by mass or more of water, more preferably 90% by mass or more, further preferably 92% by mass or more, further preferably 95% by mass or more, still more preferably 98% by mass or more, and still more preferably The content is 99% by mass or more, more preferably 99.5% by mass or more.
• the amount of the water-based liquid to be attached to the first bladder attached to the ingredient is preferably 0.5 to 100 parts by mass of the ingredient (excluding the bladder attached thereto). To 5 parts by mass, more preferably 1.5 to 3 parts by mass. If the amount of adhesion is less than 0.5 parts by mass, the adhesion of the second bladder described below may decrease, or the texture of the obtained food with clothing may decrease. On the other hand, if the amount of adhesion is more than 5 parts by mass, the first bladder will be less likely to adhere to the ingredients and will be more likely to peel off.
• Examples of a method of attaching the liquid mainly composed of water to the first bladder include, for example, a method of spraying or applying the liquid from above the first bladder attached to the component, and a method of attaching the first bladder.
• the preferred method of deposition is spraying.
• the second bladder is attached to the component to which the first bladder and the liquid have adhered.
• the attachment of the second bladder to the component can be performed in the same manner as the method of attaching the first bladder described above.
• the amount of the second bladder adhered to the ingredient is preferably 4 to 16 parts by mass, more preferably 7 to 100 parts by mass of the ingredient (excluding the first bladder and the liquid attached thereto). 1313% by mass.
• the amount of adhesion is within this range, it is preferable from the viewpoint of the adhesion of the bladder to the ingredients and the texture of the food with clothing obtained.
• a component is obtained by sequentially attaching the first bladder, the liquid mainly composed of water, and the second bladder to the component.
• the foodstuffs of the present invention can be manufactured by frying the ingredient.
• the material having the second bladder adhered thereto can be fried without further attaching clothing or liquid thereto.
• the frying may be performed according to a conventional method, for example, by deep fry with a large amount of oil or fried with a small amount of oil.
• the food with clothing of the present invention keeps the garnish of the clothing even after the elapse of time from the frying, has good adhesion of the clothing to the ingredients, and has a good texture and appearance. Therefore, the food with clothing of the present invention is suitable as a fried food that is eaten after being stored for a certain period of time after cooking, for example, a fried food that is sold at a store or the like.
• the dressed food of the present invention is warmed (preferably about 30 to 50 ° C.), at room temperature (preferably about 15 to 30 ° C.), under refrigeration temperature (preferably about 0 to 15 ° C.) until consumption. It can be stored at a freezing temperature (preferably 0 ° C. or lower) or the like.
• it may be heated by a microwave oven, an oven or a re-frying agent as needed.
• Test Example 1 Ten chicken fried chickens of Production Examples and Comparative Examples were cooled at room temperature for 2 hours and further stored in a warmer at 45 ° C. for 4 hours. The appearance and texture of each fried chicken after storage were evaluated by 10 trained panelists according to the following evaluation criteria, and the average value was determined. The results are shown in Tables 1 and 2. In addition, the amount of adhesion in a table
• surface represents the ratio of the mass of a bladder or a liquid when the mass of an ingredient is 100%.
• Test Example 2 Chicken fried chicken was produced in the same procedure as in Production Example 1, except that the amounts of the first bladder, the liquid, and the second bladder were changed as shown in Tables 3 and 4, respectively. The obtained fried chicken was evaluated in the same manner as in Test Example 1. The results are shown in Tables 3 and 4. Tables 3 and 4 show the results of Production Example 1 again.

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

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• 2019
  • 2019-08-16 JP JP2020537106A patent/JP7406493B2/ja active Active
  • 2019-08-16 CN CN201980053023.XA patent/CN112566509A/zh active Pending
  • 2019-08-16 WO PCT/JP2019/032128 patent/WO2020036219A1/ja active Application Filing

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