阅读说明：本技术 包衣食品的制造方法 (Method for producing coated food ) 是由 伊东贵史 石川泰义 樋渡总一郎 于 2019-08-16 设计创作，主要内容包括：本发明提供即使从油炸开始经过一段时间也具有良好的口感和外观的包衣食品。包衣食品的制造方法,该制造方法包括：使第1拌粉附着于食材；在该已附着于食材的第1拌粉上,使以水为主体的液体附着；以及使第2拌粉附着于该已附着有第1拌粉和液体的食材,然后进行油炸。(The present invention provides a coated food having good mouthfeel and appearance even after a lapse of time from the start of frying. A method for producing a coated food, comprising: attaching the 1 st flour blend to the food material; attaching a liquid mainly containing water to the 1 st breading attached to the food material; and attaching the 2 nd breading to the food material to which the 1 st breading and the liquid have been attached, and then frying.)

1. A method for producing a coated food, comprising:

attaching the 1 st flour blend to the food material;

attaching a liquid mainly containing water to the 1 st cut powder attached to the food material in an amount of 0.5 to 5 parts by mass per 100 parts by mass of the food material; and

attaching the 2 nd mixed flour to the food material to which the 1 st mixed flour and liquid have been attached, and then frying,

the content of the cereal flour and starch in the liquid mainly containing water is less than 2% by mass in total.

2. The method according to claim 1, wherein the liquid mainly containing water contains 90% by mass or more of water.

3. The method according to claim 1 or 2, wherein the amount of the 1 st coating powder deposited is 8 to 20 parts by mass per 100 parts by mass of the food material.

4. The method according to any one of claims 1 to 3, wherein the 2 nd breading is deposited in an amount of 4 to 16 parts by mass per 100 parts by mass of the food material.

5. The method according to any one of claims 1 to 4, wherein the 1 st dressing powder and the 2 nd dressing powder contain not less than 1 selected from the group consisting of cereal flour and starch in a total amount of not less than 80% by mass.

6. The method according to any one of claims 1 to 5, wherein at least one of the first breading and the second breading contains 80% by mass or more of potato starch.

7. The method according to any one of claims 1 to 6, wherein the liquid mainly containing water contains 1 or more selected from the group consisting of saccharides, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols and pigments.

Technical Field

The present invention relates to a method for producing a coated food (food with a top coat).

Background

The coated food is obtained by attaching a powdery or liquid coating material to the surface of a food material and frying the food material. The coating material (batter material) for coated foods is usually prepared by blending various ingredients with cereal flour or starch as a main raw material. Powdered coating materials are also known as dusting (ブレダー) and liquid coating materials are also known as batter (バッター). Examples of the coated food include tempura (day ぷら) using a batter as a coating material, fried food (フライ) in which bread flour is attached to a batter, and dry-fried food (yangzhong) in which a batter or a dressing is used alone or in combination as a coating material. By using various blended coating materials, the thickness of the topcoat (coating) can be changed, or the taste of the topcoat can be changed, thereby imparting a favorable mouthfeel or flavor to the coated food.

Since coated foods take time in cooking operations, there is a tendency to intentionally avoid cooking in the home. Therefore, in recent years, fried coated foods have been widely sold. On the other hand, when a certain period of time passes after the cooking of the coated food, the moisture of the food material is transferred to the coating, and the crispness (サクミ) is reduced, and the coating and the food material are easily peeled off, and the appearance and texture are reduced. Such properties of the coated food are not suitable for selling fried coated food in stores and the like.

Patent document 1 describes a frozen fried food having a 3-layer structure comprising a layer containing 1 or 2 or more kinds selected from rice flour, corn flour, bread flour, bone meal, egg shell powder, and edible calcium powder on the outer side of a food material, a batter layer on the outer side of the layer, and a breading layer on the outer side of the batter layer. Patent document 2 describes a frozen fried food in which a layer composed of an emulsion and/or an oil agent containing an edible water-retentive substance, a 1 st powder coating layer, an emulsion layer, and a 2 nd powder coating layer are formed in this order on the outer side of a food material. Patent document 3 describes fried foods having a top coat composed of a 1 st batter layer, a 2 nd batter layer containing oil and fat, and a bread batter layer formed in this order on the outer side of food. Patent document 4 describes a method for producing a dry-fried chicken nugget: attaching the dried No. 1 coating material to chicken, then attaching the liquid No. 2 coating material, frying, attaching the liquid flavoring material to the obtained dried and fried chicken, and freezing. Patent document 5 describes a method for producing a coated food: attaching water-retaining powder and egg protein-containing liquid to food material, attaching coating material, and frying or oil-baking.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 62-228242;

patent document 2: japanese patent laid-open publication No. 7-255402;

patent document 3: japanese patent laid-open No. 2007-6770;

patent document 4: japanese patent laid-open publication No. 2013-17400;

patent document 5: japanese patent laid-open publication No. 2015-126706.

Disclosure of Invention

Problems to be solved by the invention

There is a demand for a coated food which has a crispy texture (サクミ) like a batter immediately after frying even after a lapse of time from the start of frying, has good adhesion of the batter to the food material, and has a good appearance.

Means for solving the problems

The inventor finds that: a coated food produced by attaching a mixed flour to a food material, attaching a liquid mainly composed of water, and then attaching the mixed flour again, and frying the resultant mixture has a good texture and appearance even after a lapse of time from the start of cooking.

The present invention provides the following.

[1] A method for producing a coated food, comprising:

attaching the 1 st flour blend to the food material;

attaching a liquid mainly containing water to the 1 st cut powder attached to the food material in an amount of 0.5 to 5 parts by mass per 100 parts by mass of the food material; and

attaching the 2 nd mixed flour to the food material to which the 1 st mixed flour and liquid have been attached, and then frying,

the content of the cereal flour and starch in the liquid mainly containing water is less than 2% by mass in total.

[2] [1] the method according to any one of the above methods, wherein the liquid mainly containing water contains 90% by mass or more of water.

[3] The method according to [1] or [2], wherein the adhering amount of the 1 st flour is 8 to 20 parts by mass per 100 parts by mass of the food material.

[4] The method according to any one of [1] to [3], wherein the adhering amount of the 2 nd batter is 4 to 16 parts by mass with respect to 100 parts by mass of the food material.

[5] [1] the method according to any one of [1] to [4], wherein the 1 st dressing powder and the 2 nd dressing powder contain not less than 1 kind selected from among cereal flour and starch in a total amount of not less than 80% by mass.

[6] [1] the method according to any one of [1] to [5], wherein at least one of the first dressing and the second dressing contains 80 mass% or more of potato starch.

[7] The method according to any one of [1] to [6], wherein the liquid mainly containing water contains 1 or more selected from the group consisting of saccharides, amino acids, salts, minerals, proteins, thickeners, emulsifiers, seasonings, vitamins, alcohols, and pigments.

Effects of the invention

The coated food manufactured according to the present invention maintains the crispness of the batter even after a certain period of time has elapsed from the start of frying, and the batter adheres well to the food material, having good mouthfeel and appearance.

Detailed Description

The method for producing a coated food of the present invention comprises:

attaching the 1 st flour blend to the food material;

attaching a liquid mainly containing water to the 1 st breading attached to the food material; and

attaching the 2 nd flour to the food material to which the 1 st flour and the liquid have been attached, and then frying.

In the method of the present invention, the food material of the coated food is not particularly limited, and examples thereof include: meat of chicken, pig, cattle, sheep, goat, etc.; fish and shellfish such as cuttlefish, shrimp, mackerel, etc.; vegetables, etc. The coated food produced by the method of the present invention is preferably a dry-fried food or Longtian fried food (dragon field-boiled-brown-rice).

As the 1 st dressing and the 2 nd dressing (hereinafter, also collectively referred to as "dressing") used in the method of the present invention, dressings commonly used for coating foods can be used. The dressing powder used in the method of the present invention is preferably a powder containing cereal flour or starch as a main component. The cereal flour is not limited, and examples thereof include: wheat flour, rice flour, etc. The starch is not limited, and examples thereof include: starches such as tapioca starch, potato starch, and corn starch; and a processed starch obtained by processing the starch. The powder can also contain oil and fat, powder milk, pigment, spice, salt, emulsifier, dried whole egg, dried egg yolk, vegetable protein, wheat gluten powder, thickener, egg shell calcium, enzyme, flavoring agent, spice, etc. Preferably, the dressing powder contains not less than 80% by mass in total of not less than 1 kind selected from the group consisting of grain flour and starch. More preferably, at least one of the No. 1 dressing and No. 2 dressing contains 80 mass% or more of potato starch. More preferably, the No. 1 dressing powder and the No. 2 dressing powder both contain 80 mass% or more of potato starch. A common dressing may be used for the 1 st dressing and the 2 nd dressing, or different dressings may be used.

The particle size of the flour used in the invention is preferably D90 of less than 500μAnd m is selected. More preferably, the breading used in the present invention has a D90 of less than 440μm, more preferably less than 390μAnd m is selected. It should be noted that bread flour used in the conventional coating material has a D90 of 500μm-1 mm or more. By reducing the breaded D90, the adherence of the topcoat in coated foods can be further improved. In the present specification, "D90" means a cumulative 90% value of the particle size distribution calculated by the dry laser diffraction/scattering method. D90 was measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrac MT3000II, manufactured by Nikkiso K.K.).

In the method of the present invention, the 1 st breading is first adhered to the food material. Before the powder 1 is attached, if necessary, a previously seasoned juice (aftertaste) (seasoning liquid, etc.), a dusting powder, or a topping liquid (つなぎ liquid) (water, cow milk, egg liquid, batter liquid, etc.) may be attached to the food material, but this is not necessarily required. As a method for attaching the 1 st breading to the food material, an operation generally used for manufacturing a coated food can be employed. For example, the 1 st mix can be attached to the food material by scattering the 1 st mix from above the food material, shaking the food material and the 1 st mix in a bag, spreading the 1 st mix on a plate or the like and rolling the food material thereon, or the like.

The amount of the 1 st flour adhered to the food material is preferably 8 to 20 parts by mass, more preferably 11 to 18 parts by mass, per 100 parts by mass of the food material. When the amount of the coating is within this range, the coating is preferably in terms of the adhesiveness of the coating to food materials and the texture of the resulting coated food. The amount of the powder to be adhered can be appropriately adjusted in the above-described operation of adhering the powder.

In the method of the present invention, the liquid is attached to the 1 st coating powder already attached to the food material. The liquid is mainly water. The liquid may be water or may contain a material other than water. Examples of the material other than water include: more than 1 selected from saccharides, amino acids, salts, minerals, proteins, thickening agent, emulsifier, flavoring agent, vitamins, pigment, alcohol, etc. The water-based liquid may contain cereal flour or starch, but the inclusion of cereal flour or starch is not preferable because it gives a sticky texture to the batter of the resulting coated food. The total content of the cereal flour and the starch in the liquid is preferably less than 2 mass%, more preferably 1 mass% or less, and still more preferably 0.5 mass% or less. The content of egg protein in the liquid, such as egg liquid or egg powder, is preferably 2% by mass or less, more preferably 1% by mass or less, even more preferably 0.5% by mass or less, and even more preferably the liquid does not contain egg protein. Further, the liquid may preferably contain an oil or fat, but is not an emulsion, and the content of the oil or fat is more preferably 2% by mass or less, further preferably 1% by mass or less, further preferably 0.5% by mass or less, and further preferably the liquid does not contain an oil or fat.

From the viewpoint of handling properties, the solid content of the liquid mainly containing water is preferably 10% by mass or less, more preferably 8% by mass or less, still more preferably 2% by mass or less, still more preferably 1% by mass or less, and still 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 to a solid. Therefore, the water contained in the liquid is preferably 70% by mass or more, more preferably 90% by mass or more, further preferably 92% by mass or more, further preferably 95% by mass or more, further preferably 98% by mass or more, further preferably 99% by mass or more, further preferably 99.5% by mass or more.

The amount of the water-based liquid adhering to the 1 st coating powder adhered to the food material is preferably 0.5 to 5 parts by mass, more preferably 1.5 to 3 parts by mass, relative to 100 parts by mass of the food material (excluding the coating powder adhering thereto). If the amount of the coating is less than 0.5 part by mass, the adhesiveness of the 2 nd coating powder described later may be lowered, or the texture of the resulting coated food may be lowered. On the other hand, if the adhering amount is more than 5 parts by mass, the 1 st breading is not easily adhered to the food or is easily peeled off. As a method for adhering the water-based liquid to the 1 st dressing, for example, there can be mentioned: a method of spraying or coating the liquid from above the 1 st breading adhered to the food material, a method of immersing the food material adhered with the 1 st breading in the liquid, a method of cooking the food material adhered with the 1 st breading with the liquid, and the like. The preferred method of attachment is spraying.

Then, the 2 nd mixed powder is attached to the food material to which the 1 st mixed powder and the liquid have been attached. The 2 nd powder coating can be applied to the food material in the same manner as the method for applying the 1 st powder coating described above. The amount of the 2 nd breading adhering to the food material is preferably 4 to 16 parts by mass, more preferably 7 to 13 parts by mass, relative to 100 parts by mass of the food material (excluding the 1 st breading and the liquid adhering thereto). When the amount of the coating is within this range, the coating is preferably in terms of the adhesiveness of the coating to food materials and the texture of the resulting coated food.

In the above manner, the food material to which the 1 st mix, the liquid mainly containing water, and the 2 nd mix were attached in this order was obtained. Then, the coated food of the present invention can be produced by frying the food material. In the method of the present invention, the food material having the 2 nd breading attached thereto can be fried without further attaching a coating material or a liquid thereto. Frying can be carried out according to conventional methods, for example by deep-frying with large amounts of oil or frying with small amounts of oil.

The coated food of the present invention maintains the crispness of the batter coating even after a certain period of time has elapsed from the start of frying, and the batter coating adheres well to the food material, and has good texture and appearance. Therefore, the coated food of the present invention is suitable as a fried food (a yangzhong article) which is eaten after being stored for a certain period of time after cooking, for example, a cooked fried food sold in stores or the like. The coated food of the present invention after production can be stored in a heat-preserving container (preferably at about 30 to 50 ℃), at room temperature (preferably at about 15 to 30 ℃), at a refrigeration temperature (preferably at about 0 to 15 ℃), at a freezing temperature (preferably at 0 ℃ or lower) before eating. When the coated food of the present invention is eaten after storage, it may be heated in a microwave oven, an oven or by re-frying as necessary.

Examples

The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

Production examples 1 to 6

The materials shown in Table 1 were mixed to prepare powder No. 1, liquid and powder No. 2, respectively. The chicken leg meat was cut and molded so that each 1 ge (たり) was 30 g. The No. 1 dressing was dusted on chicken leg meat in the amount shown in Table 1 to attach it. Then, a liquid was sprayed on the 1 st dressing with a sprayer to adhere in the amount shown in Table 1, and then the 2 nd dressing was scattered thereon in the amount shown in Table 1 to adhere. The obtained coated food material was fried with salad oil heated to 170 ℃ for 4 minutes to produce a dry-fried chicken nugget.

Comparative examples 1 to 2

The same procedure as in production example 1 was followed, except that neither the No. 1 breading nor the No. 1 liquid was applied, to produce dry-fried chicken nuggets.

Comparative examples 3 to 4

Dried-fried chicken nuggets were produced in the same manner as in production example 1, except that a liquid to which starch or cereal flour was added was used.

Comparative example 5

Mixing potato starch and water in a ratio of 1: 1 the batter liquid obtained by mixing was attached to the chicken leg meat in the amount shown in table 2, and then the No. 2 breading was applied thereto in the amount shown in table 2. The obtained coated food material was fried in oil according to the same procedure as in production example 1, to produce a dry-fried chicken nugget.

(test example 1)

10 pieces of each of the dry-fried chicken pieces of production example and comparative example were cooled at room temperature for 2 hours and stored in a 45 ℃ incubator for 4 hours. The appearance and texture of each of the stored dry-fried chicken pieces were evaluated by 10 trained panelists according to the following evaluation criteria, and the average value was obtained. The results are shown in tables 1-2. The attached amount in the table indicates the mass ratio of the powder or the liquid when the mass of the food material is 100%.

(evaluation criteria for the appearance of the topcoat)

5: the flour coat is coarse and dry, and the flour coat has good adhesion to food materials;

4: the coating has rough and dry feeling, and the coating has good adhesion to food materials;

3: the coating has a rough but slightly moist feeling, and the coating has slightly poor adhesion to food materials;

2: the wrappers have moist feeling, and the wrappers have poor adhesion to food materials;

1: the moisture feeling of the batter is strong and the adhesion of the batter to the food materials is very poor.

(evaluation criteria for the taste of the batter)

5: the coating is very crisp and very good;

4: the flour coat is crisp and good;

3: the dough cover has slightly-insufficient mouth feel;

2: the batter is slightly moist and has a slightly sticky mouthfeel, which is not good;

1: the batter was very poor in moist and sticky feeling.

[ Table 1]

[ Table 2]

(test example 2)

The same procedure as in production example 1 was followed except that the amounts of the powder of the 1 st mix, the liquid and the powder of the 2 nd mix were changed as shown in tables 3 to 4, to produce dry-fried chicken nuggets. The obtained dry-fried chicken nuggets were evaluated in the same manner as in test example 1. The results are shown in tables 3 to 4. The results of production example 1 are shown in tables 3 to 4 again.

[ Table 3]

[ Table 4]