Method for producing fried-like coated food

Abstract

A method for producing a fried-like coated food product, said method comprising frying or baking a food material together with oil, said food material having adhered thereto a powdery coating material containing 0.1-5% by mass of a monovalent metal salt of alginic acid and 0.1-5% by mass of a divalent metal salt.

Description

Technical Field

[0001] The present invention relates to a method for producing fried-like coated food. Background Art

[0002] Fried foods such as karaage and tempura are usually made by applying batter materials to ingredients such as vegetables or meat to make a pre-frying base (seed), and then deep-frying it in a large amount of hot oil. Fried foods are delicious foods that have the aroma of fried batter and the juicy texture of the ingredients wrapped in the batter, but on the other hand, they are high in calories because they contain a large amount of oil. In addition, fried foods use a large amount of oil in cooking, so they are troublesome to prepare and clean up.

[0003] Attempts have been made to produce foods with the appearance and flavor of fried foods using a smaller amount of oil. For example, there are known methods for producing fried-like foods by stir-frying, which uses a few to several dozen mL of oil to heat the pre-fried food, or by frying, which uses a method for heating the pre-fried food while immersing the pre-fried food in oil at a depth of about 1 to 2 cm and frequently turning it over. However, fried-like foods cooked with a small amount of oil are prone to adhesion of the batter to each other or uneven heating of the batter during cooking. In addition, since the pre-fried food is frequently turned during cooking, the batter is prone to peeling off, and therefore the appearance and texture are often inferior to fried foods obtained by deep frying. Patent documents 1 and 2 disclose dry frying powder that does not adhere to each other during frying. The dry frying powder of patent document 1 contains soybean flour having a particle size and a water-soluble nitrogen index (NSI) within specific ranges. The dry frying powder of patent document 2 contains hard wheat flour having a particle size within a specific range.

[0004] Patent Document 3 describes a fried food batter mix containing 0.1 to 5% by mass of a monovalent metal salt of alginic acid and a divalent metal salt, wherein the solubility of the divalent metal salt in water at 20° C. is 0.1 (g / 100 g water) or less, and a fried food batter coated with the mix which has a good fried color even when stored in a refrigerator.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2008-35791,

[0008] Patent Document 2: Japanese Patent Application Publication No. 2008-35792,

[0009] Patent document 3: Japanese Patent Application Publication No. 2019-195292. Summary of the invention

[0010] Problems to be solved by the invention

[0011] The present invention provides a method for producing a fried-like coated food having a good appearance and taste like a fried food obtained by deep frying by cooking using a small amount of oil.

[0012] Means of solving problems

[0013] The present invention has found that by using a batter material containing a specific amount of a monovalent metal salt of alginic acid and a divalent metal salt in combination, a fried-like coated food can be produced in which the batter does not peel off even when cooked with a small amount of oil and has a crispy texture like deep-fried fried food.

[0014] Therefore, the present invention provides the following.

[0015] [1] A method for producing a fried-like coated food, comprising frying or grilling a food material with oil, the food material being coated with a powdery coating material containing 0.1 to 5% by weight of a monovalent metal salt of alginic acid and 0.1 to 5% by weight of a divalent metal salt.

[0016] [2] The method according to [1], wherein the grilling cooking is frying or grilling.

[0017] [3] The method according to [1] or [2], wherein the crust material contains 70% by mass or more of at least one selected from cereal flours and starches.

[0018] [4] The method according to any one of [1] to [3], wherein the divalent metal salt is at least one selected from a calcium salt and a magnesium salt.

[0019] [5] The method according to any one of [1] to [4], wherein the monovalent metal salt of alginic acid is at least one selected from sodium alginate and potassium alginate.

[0020] [6] A coating material composition for fried food, 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 cereal flours and starches.

[0021] [7] The coating material composition according to [6], wherein the fried-like coated food is a food that is fried or grilled.

[0022] [8] The coating material composition according to [6], which is used as a coating powder in a powdered form.

[0023] Effects of the Invention

[0024] According to the present invention, a fried-like coated food having a good crispy texture like a deep-fried fried food without peeling of the coating can be produced by cooking using a small amount of oil such as stir-frying or frying. DETAILED DESCRIPTION

[0025] The coating material used for producing fried food-like coated food in the present invention contains a monovalent metal salt of alginic acid and a divalent metal salt. The monovalent metal salt of alginic acid is a salt of alginic acid and a monovalent metal that can be used in food, preferably at least one selected from sodium alginate and potassium alginate, more preferably sodium alginate. On the other hand, it is not preferred to use a salt or ester of alginic acid other than a monovalent metal salt of alginic acid, such as alginate polyvalent metal salts, propylene glycol alginate, or alginic acid instead of a monovalent metal salt of alginic acid, because the effect of preventing the coating from peeling off or improving the taste cannot be fully obtained.

[0026] The content of the monovalent metal salt of alginic acid in the coating material used in the present invention can be 0.1 to 5% by mass, preferably 0.4 to 3% by mass, and more preferably 0.8 to 2% by mass, based on the total mass of the coating material. If the content of the monovalent metal salt of alginic acid in the coating material is too little or too much, the effect of preventing the coating of fried food from peeling off or improving the taste is reduced.

[0027] The divalent metal salt contained in the coating material used in the present invention can be any substance that can be used for food, and examples thereof include calcium salts such as calcium carbonate, tricalcium phosphate, calcium hydroxide, and calcium hydrogen phosphate, and magnesium salts such as magnesium phosphate, magnesium hydroxide, magnesium oxide, and magnesium carbonate. Any one of these divalent metal salts can be used or any two or more of them can be used in combination.

[0028] The content of the divalent metal salt in the coating material used in the present invention can be 0.1 to 5% by mass, preferably 0.4 to 3% by mass, and more preferably 0.8 to 2% by mass, based on the total mass of the coating material. If the content of the divalent metal salt in the coating material is too little or too much, the effect of preventing the coating of the fried food from peeling off or improving the taste is reduced.

[0029] In the coating material used in the present invention, in addition to the monovalent metal salt and divalent metal salt of alginate, other raw materials used in the past for coating materials may be contained, such as cereal flour, starch (including processed starch), sugars, proteins, dietary fiber, thickeners, leavening agents, emulsifiers, spices, seasonings, vitamins, minerals other than the divalent metal salt, pigments, spices, etc. Any one of the other ingredients can be used or any two or more of them can be used in combination. The content of the other raw materials in the coating material can be less than 99.8% by mass in the total mass of the raw material powder, preferably less than 99.2% by mass, and more preferably less than 98.6% by mass. Preferably, the coating material contains at least one selected from cereal flour and starch. The total content of the cereal flour and starch in the coating material is preferably more than 70% by mass, more preferably more than 80% by mass, and further preferably more than 90% by mass in the total mass of the coating material.

[0030] The coating material used in the present invention is prepared by mixing the monovalent metal salt of alginic acid, the divalent metal salt and other raw materials. The order or procedure of mixing the raw materials is not particularly limited and can be carried out according to a conventional method. The coating material is basically a powdery composition, but may also partially contain large particles or small pieces.

[0031] The coating material can be used as a coating material for fried food. More specifically, the coating material can be used as a coating material for fried food produced by heating cooking using a small amount of oil such as stir-frying or frying. The coating material can be used as a spreading type coating material, i.e., a coating powder, in a powdered state.

[0032] The method for producing fried food using the above-mentioned coating material comprises heating and cooking the food material to which the coating material is attached using a small amount of oil, for example, frying or baking with the oil, preferably frying and grilling. More specifically, the coating material is attached to the surface of the food material to prepare the raw material for fried food. Then, the fried food is produced by heating and cooking the raw material for fried food with the oil as described above.

[0033] The food material to which the coating material is attached can be food materials that can be used for fried foods. Examples of the food material include, but are not limited to, meat such as chicken and pork, fish, squid, octopus, shellfish, vegetables, mushrooms, etc. The size of the food material is not particularly limited. In addition, in order to increase the adhesion of the coating material to the food material, wheat flour, starch, etc. may be sprinkled on the food material before the coating material is attached. Alternatively, water, seasoning liquid, egg liquid, batter liquid, etc. may be attached to the food material before the coating material is attached.

[0034] As the operation for attaching the powder of the coating material to the food material, there can be listed general operations for attaching the coating to the food material, for example, 1) the operation of sprinkling the coating from above the food material, 2) the operation of putting the coating and the food material into a bag and shaking the bag while closing the opening of the bag, 3) the operation of spreading the coating on a wider container such as a plate and rolling the food material thereon or pressing the food material onto the coating from above, etc. If necessary, in order to better blend the coating with the food material, the food material with the coating attached can be left to stand for about 5 to 15 minutes before heating and cooking.

[0035] The coating material may be attached to a portion of the surface of the food material, preferably to the entire surface of the food material, and preferably 10 to 50 parts by mass, more preferably 15 to 40 parts by mass, of the coating material is attached to 100 parts by mass of the food material in terms of powder mass.

[0036] The food material with the above-mentioned coating material attached thereto can be directly heated and cooked as a raw material for fried-like coated food, or can also be refrigerated or frozen for storage. Fried-like coated food is manufactured by heating and cooking the raw material for fried-like coated food with a small amount of oil. Preferably, the raw material for fried-like coated food is cooked by frying or grilling together with oil. From the viewpoint of improving the appearance of the coated food, frying is preferred. For example, in the case of frying, oil is added to a shallow pan such as a frying pan in an amount of 1 / 4 to 1 / 2 of the height of the raw material for fried-like coated food, for example, an amount of oil to a depth of about 1 to 2 cm to soak, and the raw material is added thereto, and the raw material is heated and cooked while frequently turning the raw material as needed. In addition, for example, in the case of frying, it is sufficient to add a few to several tens of mL of oil to a shallow pan such as a frying pan and heat it, and the raw material is added thereto for frying and cooking.

[0037] Example

[0038] Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[0039] (Test Example 1)

[0040] The raw materials shown in Tables 1 to 6 were mixed until uniform to prepare a powdery coating material.

[0041] Chicken breast meat and cornstarch are mixed together in a mixer to make minced meat, seasoned with salt, pepper and mayonnaise, and then formed into an oval shape (small pan shape) with a thickness of 1.5 cm and 80 g per piece to make chicken nuggets. The chicken nuggets are sprinkled with 20 g of each coating material per piece of the ingredient. Oil is spread to a depth of 1 cm in a frying pan and heated to 170°C. The coated ingredients are placed in a frying pan and fried for 2 minutes, turning them over every 10 seconds to make fried-like coated foods (chicken nuggets). A professional panel of 10 people evaluates the taste of the manufactured food and the degree of peeling of the coating according to the following evaluation criteria, and the average of the evaluations of the 10 people is calculated. The results are shown in Tables 1 to 3.

[0042] <Evaluation Criteria>

[0043] (Chicken nuggets texture)

[0044] 5: Very crispy, just like deep-fried chicken nuggets, excellent.

[0045] 4: The batter is as crispy as the fried chicken nuggets, which is good.

[0046] 3: The crust is slightly hard or soft, and the crispiness is slightly weaker, slightly worse.

[0047] 2: The crust is hard or soft, not crispy enough, poor quality.

[0048] 1: The crust is very hard or very soft, and there is no crispiness, which is very bad.

[0049] (Peeling of the coating)

[0050] ○: There is no peeling of the coating.

[0051] △: Although there is no peeling of the coating, there are some cracked portions of the coating.

[0052] ×: The coating peeled off.

[0053] [Table 1]

[0054]

[0055] [Table 2]

[0056]

[0057] [Table 3]

[0058]

[0059] [Table 4]

[0060]

[0061] [Table 5]

[0062]

[0063] [Table 6]

[0064]

Claims

1. A method for producing a fried food-like coated food, wherein: The method comprises frying or roasting food materials together with oil, wherein the food materials are attached with a powdery coating material containing 0.1 to 5% by mass of alginate monovalent metal salt and 0.1 to 5% by mass of a divalent metal salt.

2. The method according to claim 1, wherein: The baking cooking is frying and baking cooking.

3. The method according to claim 1, wherein: The crust material contains 70% by mass or more of at least one selected from cereal flours and starches.

4. The method according to claim 1, wherein: The divalent metal salt is at least one selected from calcium salts and magnesium salts.

5. The method according to claim 1, wherein: The monovalent metal salt of alginate is at least one selected from sodium alginate and potassium alginate.

6. A coating material composition for fried food, wherein: The invention contains 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 cereal flours and starches.

7. The coating material composition according to claim 6, wherein The fried-like coated food is a food that is fried or baked.

8. The coating material composition according to claim 6, which is used as a coating powder in a powdered form.

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