A method for producing food with a coating that resembles deep-fried food.

Abstract

Invention details;

Description

Method for producing fried battered food

[0001] The present invention relates to a method for producing a fried-like battered food product.

[0002] Fried foods such as fried chicken and tempura are usually made by coating ingredients such as vegetables and meat with a batter, then deep-frying the resulting mixture in a large amount of hot oil. Fried foods are delicious, combining the fragrant aroma of the batter with the juicy flavor of the ingredients covered in the batter. However, they are also high in calories due to their high oil content. Furthermore, deep-fried foods require a lot of effort in preparation and cleanup due to the large amount of oil used in cooking.

[0003] Attempts have been made to produce foods with the appearance and flavor of fried foods using smaller amounts of oil. For example, methods for producing fried-like foods are known, such as stir-frying, in which a deep-fried ingredient is heated using several to several tens of milliliters of oil, or deep-frying, in which the ingredient is immersed in oil to a depth of about 1 to 2 cm and heated while frequently turning it over. However, fried-like foods cooked with small amounts of oil tend to have coatings that stick together or are unevenly heated during cooking. Furthermore, frequent rolling of the ingredients during cooking makes the coating more likely to peel off, resulting in poorer appearance and texture than deep-fried fried foods. Patent Documents 1 and 2 disclose fried food flours that prevent the coating from sticking together during frying. The fried food flour in Patent Document 1 contains soybean flour with a particle size and nitrogen soluble index (NSI) within specific ranges. The fried food flour in Patent Document 2 contains durum wheat flour with a particle size within a specific range.

[0004] Patent Document 3 describes a mix for batters for deep-fried foods, which contains 0.1 to 5 mass % of a monovalent metal salt of alginic acid and a divalent metal salt, the divalent metal salt having a solubility in water at 20°C of 0.1 (g / 100 g water) or less, and describes that deep-fried foods coated with the mix maintain a good color even when stored in a refrigerator.

[0005] JP 2008-35791 A JP 2008-35792 A JP 2019-195292 A

[0006] The present invention provides a method for producing deep-fried battered foods that have the appearance and texture of deep-fried foods while cooking with less oil.

[0007] The present inventors have discovered that by using a coating material containing a specific amount of a monovalent metal salt of alginic acid and a divalent metal salt in combination, it is possible to produce a deep-fried food with a coating that does not peel off even when cooked with a small amount of oil and has a crispy texture like that of deep-fried food.

[0008] Accordingly, the present invention provides the following: [1] A method for producing a deep-fried-like coated food, comprising stir-frying or baking ingredients coated with a powder coating material containing 0.1 to 5% by mass of a monovalent metal salt of alginic acid and 0.1 to 5% by mass of a divalent metal salt, together with oil. [2] The method of [1], wherein the baking is deep-frying. [3] The method of [1] or [2], wherein the coating material contains 70% by mass or more of at least one selected from the group consisting of cereal flours and starches. [4] The method of any one of [1] to [3], wherein the divalent metal salt is at least one selected from the group consisting of calcium salts and magnesium salts. [5] The method of any one of [1] to [4], wherein the monovalent metal salt of alginic acid is at least one selected from the group consisting of sodium alginate and potassium alginate. [6] A coating composition for deep-fried food-like coated foods, comprising 0.1 to 5% by mass of a monovalent metal salt of alginic acid, 0.1 to 5% by mass of a divalent metal salt, and 70% by mass or more of at least one selected from the group consisting of grain flours and starches. [7] The coating composition of [6], wherein the deep-fried food-like coated food is a food to be stir-fried or baked. [8] The coating composition of [6], which is in powder form and is used as a blender.

[0009] According to the present invention, a deep-fried battered food can be produced by cooking using a small amount of oil, such as by stir-frying or deep-frying, without the batter peeling off and with a good crispy texture like that of deep-fried food.

[0010] The coating material used in the production of deep-fried-like coated foods in the present invention contains a monovalent metal alginate and a divalent metal salt. The monovalent metal alginate is a salt of alginic acid and a monovalent metal that can be used in foods, preferably at least one selected from the group consisting of sodium alginate and potassium alginate, and more preferably sodium alginate. On the other hand, using alginic acid or a salt or ester of alginic acid other than monovalent metal alginate, such as a polyvalent metal alginate or a propylene glycol alginate, instead of the monovalent metal alginate is not preferred because the effects of preventing the coating from peeling and improving the texture are not sufficiently achieved.

[0011] The content of the monovalent metal alginate in the coating material used in the present invention may be 0.1 to 5% by mass, preferably 0.4 to 3% by mass, and more preferably 0.8 to 2% by mass, of the total mass of the coating material. If the content of the monovalent metal alginate in the coating material is too low or too high, the effects of preventing the coating from peeling and improving the texture of coated foods such as fried foods will be reduced.

[0012] The divalent metal salt contained in the coating material used in the present invention may be any salt that can be used in food, and examples thereof include calcium salts such as calcium carbonate, tricalcium phosphate, calcium hydroxide, calcium hydrogen phosphate, etc., and magnesium salts such as magnesium phosphate, magnesium hydroxide, magnesium oxide, magnesium carbonate, etc. These divalent metal salts may be used alone or in combination of two or more.

[0013] The content of the divalent metal salt in the coating material used in the present invention may be 0.1 to 5% by mass, preferably 0.4 to 3% by mass, and more preferably 0.8 to 2% by mass, of the total mass of the coating material. If the content of the divalent metal salt in the coating material is too low or too high, the effects of preventing the coating from peeling and improving the texture of coated foods such as fried foods will be reduced.

[0014] In addition to the monovalent metal salt and divalent metal salt of alginic acid, the coating material used in the present invention can contain other ingredients conventionally used in coating materials, such as cereal flours, starches (including modified starches), sugars, proteins, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals other than the divalent metal salts, colorings, and flavorings. These other ingredients can be used alone or in combination of two or more. The content of these other ingredients in the coating material is sufficient to be 99.8% by mass or less, preferably 99.2% by mass or less, and more preferably 98.6% by mass or less, of the total mass of the raw material flour. Preferably, the coating material contains at least one type selected from the group consisting of cereal flours and starches. The total content of the cereal flours and starches in the coating material is preferably 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more, of the total mass of the coating material.

[0015] The coating material used in the present invention is prepared by mixing the monovalent metal alginate, divalent metal salt, and other ingredients described above. The order or procedure for mixing the ingredients is not particularly limited, and mixing can be carried out according to conventional methods. The coating material is basically a powdery composition, but may contain large particles or small pieces.

[0016] The coating material is used as a coating material for deep-fried and coated foods. More specifically, the coating material is used as a coating material for deep-fried and coated foods produced by cooking with a small amount of oil, such as by stir-frying or baking. The coating material can be used in a powder form as a coating material for sprinkling, i.e., as a blender.

[0017] The method for producing a fried food-like battered food using the batter material includes cooking the ingredients coated with the batter material using a small amount of oil, for example, by stir-frying or baking with oil, preferably by deep-frying. More specifically, the batter material is applied to the surface of the ingredients to prepare a material for the fried food-like battered food. The material for the fried food-like battered food is then cooked with oil as described above to produce the fried food-like battered food.

[0018] The ingredients to be coated with the coating material can be ingredients used in fried foods. Examples of such ingredients include, but are not limited to, meats such as chicken and pork, seafood such as fish, squid, octopus, and shellfish, vegetables, and mushrooms. The size of the ingredients is not particularly limited. In addition, to increase the adhesion of the coating material to the ingredients, the ingredients may be dusted with flour, starch, or other powder before the coating material is applied. Alternatively, the ingredients may be coated with water, seasoning liquid, egg liquid, batter, or the like before the coating material is applied.

[0019] The procedure for adhering the powder of the coating material to the ingredients includes general procedures for adhering a blender to ingredients, such as 1) sprinkling the blender over the ingredients, 2) placing the blender and ingredients in a bag and shaking the bag with the opening closed, 3) lining a relatively wide container such as a plate with the blender and rolling the ingredients on it or pressing the ingredients against the blender, etc. If necessary, the ingredients with the blender attached may be left to stand for about 5 to 15 minutes before cooking in order to allow the blender to better blend into the ingredients.

[0020] The coating material may be applied to only a part of the surface of the ingredient, but is preferably applied to the entire surface of the ingredient in an amount of preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, in terms of powder mass, per 100 parts by mass of the ingredient.

[0021] The ingredients coated with the coating material may be immediately cooked as a material for a fried-like battered food, or may be stored refrigerated or frozen. A fried-like battered food is produced by cooking the material for a fried-like battered food using a small amount of oil. Preferably, the material for a fried-like battered food is cooked by stir-frying or baking with oil. Deep-frying is preferred in terms of improving the appearance of the battered food. For example, in the case of deep-frying, a shallow pot such as a frying pan is filled with oil in an amount sufficient to cover 1 / 4 to 1 / 2 of the height of the material for a fried-like battered food, for example, to a depth of about 1 to 2 cm, and heated. The material is then placed in the oil and cooked, turning it occasionally as needed. Alternatively, for stir-frying, a shallow pot such as a frying pan is filled with several to several tens of mL of oil and heated, and the material is then placed in the oil and cooked.

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] Test Example 1: The ingredients shown in Tables 1 to 6 were mixed until homogeneous to prepare a powder coating material. Chicken breast meat was minced with potato starch in a mixer, seasoned with salt, pepper, and mayonnaise, and then formed into oval shapes 1.5 cm thick and weighing 80 g each to produce chicken nugget fillings. Each chicken nugget filling was coated with 20 g of each coating material. Oil was poured into a frying pan to a depth of 1 cm and heated to 170°C. The coated ingredients were placed in the frying pan and fried for 2 minutes, turning them every 10 seconds, to produce a deep-fried food (chicken nuggets). The texture and degree of coating peeling of the produced foods were evaluated by a panel of 10 experts according to the following evaluation criteria, and the average of the 10 evaluations was calculated. The results are shown in Tables 1 to 3.

[0024] <Evaluation criteria> (Texture of chicken nuggets) 5: Extremely crispy, equivalent to fried chicken nuggets, very good. 4: The coating is crispy, similar to fried chicken nuggets, good. 3: The coating is slightly hard or soft, and the crispness is slightly weak, slightly poor. 2: The coating is hard or soft, and the crispness is not sufficient, poor. 1: The coating is very hard or very soft, and the crispness is not felt, extremely poor. (Covering peeling) ◯: The coating is not peeled. △: The coating is not peeled, but there are some cracks in the coating. ×: The coating is peeled.

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Claims

DEPCT681. Method for the production of food coatings that mimic deep-frying, which includes: stir-frying or deep-frying, in oil, food mixtures coated with a powdered coating material containing 0.1 to 5% by mass of monovalent metal salts of alginic acid and 0.1 to 5% by mass of divalent metal salts.

2. Method according to claim 1, where deep-frying refers to frying using minimal oil.

3. Method according to claim 1, where the coating material contains 70% by mass or more of at least one type selected from a group of...

4. Method according to claim 1, in which at least one divalent metal salt of alginic acid is selected from the group consisting of sodium alginate and potassium alginate; 5. Method according to claim 1, in which at least one monovalent metal salt of alginic acid is selected from the group consisting of sodium alginate and potassium alginate; 6. Coating composition for deep-fried foods in which the coating composition: 0.1 to 5% by mass of monovalent metal salt of alginic acid; 0.1 to 5% by mass of divalent metal salts; and 70% by mass or more of at least one type selected from the group consisting of flour and grain starch; 7. Coating composition according to claim 6, where the coated food is deep-fried or fried; 8. Coating composition according to claim 6, which is in powder form and used as a breader;