Producing method of dry-cooked food and composition for producing dry-cooked food

Abstract

To provide a method for producing dry cooked food imparted with dry-cooked crispy texture, a composition for dry-cooked food for imparting the crispy texture, and the dry-cooked foods in which lowering of the crispy texture in time is suppressed.SOLUTION: A method for producing a dry-heat cooked food product comprises: (1) a step of contacting roasted dextrin with a food item, and (2) a step of imparting a structure with a crispy texture around the food item by dry-heat cooking the food item that has been contacted with the roasted dextrin.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a dry-heat-cooked food having a structure with a crispy texture added around the food material, which comprises contacting a food material with roasted dextrin and dry-heat-cooking the food material; a method for adding a structure with a crispy texture to a food material; and a composition for imparting a crispy texture to a dry-heat-cooked food material. [Background technology]

[0002] There are a wide variety of texture needs for the production of dry-cooked foods, for example, baking, including the tenderness and juiciness of beef steak and the crispiness of gyoza wings. Furthermore, with the recent diversification of lifestyles, there is a demand for quick and convenient cooking at home. In particular, people are avoiding deep-frying, which requires a lot of cleanup. As a result, there are an increasing number of cases where foods that were previously produced by deep-frying, such as fried chicken, are now being produced by baking or microwave cooking. In fact, various food manufacturers have released fried chicken flours for baking using a frying pan and fried chicken flours for microwave cooking. Therefore, there is a growing need to impart a crispy texture, similar to that obtained by deep-frying, to foods produced by baking or microwave cooking. Furthermore, there is a great need for a crispy texture to be imparted to foods during dry-cooking, not limited to fried chicken.

[0003] Many techniques for imparting a crispy texture to cooked foods have been reported. One method for imparting a crispy texture to a coating for fried chicken in microwave cooking is to use a composition for a fried chicken-like coating for microwave cooking, which contains (a) 10 to 60% by mass of one or more coarse particles selected from corn grits, semolina, and ground pasta, (b) 5 to 50% by mass of processed soybean powder, and (c) 27 to 60% by mass of a powdered seasoning component including a brewed seasoning powder (Patent Document 1). While this technique provides a certain level of effectiveness, it is a formulation technique limited to fried chicken coating for microwave cooking, and its versatility for use with other cooked foods remains an issue. Another problem remains with regard to the deterioration of the crispy texture over time.

[0004] As an example of the use of roasted dextrin in food products, a method for producing low-oil-absorbency breadcrumbs for frying (Patent Document 2) has been disclosed, which comprises adding roasted dextrin or indigestible dextrin and α-starch to wheat flour-containing dough ingredients to prepare bread dough, and then grinding the baked bread to produce breadcrumbs. While this method is highly effective when the breadcrumbs are used for deep-frying, the scope of this technology is limited to deep-frying. Similarly, examples of the use of roasted dextrin in deep-frying include a method for producing dried tempura using tempura flour, the main ingredient of which is wheat flour and contains 5 to 30% by weight of low-viscosity processed starch selected from hypochlorite-treated starch, roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch (Patent Document 3), and a method for producing dried tempura using tempura flour, the main ingredient of which is wheat flour and contains 5 to 30% by weight of low-viscosity processed starch selected from hypochlorite-treated starch, roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch. Patent Document 4 discloses a method for producing frozen tempura using tempura flour containing wheat flour as the main ingredient and containing 5 to 30% by weight of one or more low-viscosity modified starches selected from the group consisting of roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch, as well as 70 to 95 parts by weight of wheat flour, 5 to 30 parts by weight of one or more low-viscosity modified starches selected from the group consisting of roasted dextrin, oxidized starch, low-viscosity acid-treated starch, etherified starch, and esterified starch, and 0.5 to 5 parts by weight of a leavening agent. While both of these methods have a certain effect on tempura batter, they are techniques limited to tempura, which is a deep-fried food. It has been shown that similar effects can be obtained using not only roasted dextrin but also oxidized starch, acid-treated starch, etherified starch, and esterified starch in deep-fried cooking. Therefore, it was not easily imagined that roasted dextrin would have a significantly greater effect of imparting a crispy texture to food in dry cooking than other ingredients. Furthermore, Patent Documents 4 and 5 describe cases in which frozen tempura is reheated in a microwave oven before eating. However, the cooking process in these inventions, i.e., the process in which the tempura batter is formed, is deep frying, and the microwave oven is used for the purpose of reheating before eating, so this is not included in the definition of dry heating cooking in this invention.

[0005] Many techniques for using dextrin in dry cooking have been proposed, including a method for producing baked skin-on meat (Patent Document 6), which comprises applying a powdered seasoning containing 50% by mass or more of one or more selected from dextrin with a DE (dextrose equivalent) of 18 or more, indigestible dextrin, and inulin to the surface of the skin of the meat, and then baking the meat with the skin. While this technique is similar to the technique for imparting a crispy texture in dry cooking according to the present invention, it does not consider the use of roasted dextrin. It has been shown that, among non-roasted dextrins, dextrins with a high DE, i.e., dextrins with a small molecular weight and high solubility, are effective, but it does not disclose that roasted dextrin has a significantly greater effect of imparting a crispy texture than the components described in Patent Document 6, or that roasted dextrin with low water solubility has a greater effect.

[0006] As described above, many findings have been reported regarding techniques for imparting a crispy texture to cooked foods, and methods using roasted dextrin have also been reported, but there is no knowledge that a composition containing roasted dextrin can be used in dry cooking to add a structure with a crispy texture to the surrounding food material. In particular, the fact that roasted dextrin has a significantly greater effect of imparting a crispy texture in dry cooking than other polysaccharides, and furthermore, that such an effect is greater due to roasted dextrin's low solubility in water, is not suggested by conventional common knowledge in the field of heat cooking. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 5054839 [Patent Document 2] Patent No. 5067063 [Patent Document 3] Japanese Patent Application Publication No. 6-30713 [Patent Document 4] Japanese Patent Application Publication No. 4-8255 [Patent Document 5] Japanese Patent Application Publication No. 4-8253 [Patent Document 6] Patent No. 6429505 Summary of the Invention [Problem to be solved by the invention]

[0008] An object of the present invention is to provide a method for imparting a crispy texture to a food cooked in dry heat cooking, a composition for producing a dry heat-cooked food imparted with a crispy texture, and a dry heat-cooked food in which deterioration of the crispy texture over time is suppressed. [Means for solving the problem]

[0009] As a result of extensive research, the present inventors have found that by bringing a food material into contact with roasted dextrin and then dry-cooking the food material, it is possible to produce a dry-cooked food material in which structures with a crispy texture are added around the food material, and further that the deterioration of the crispy texture over time can be suppressed, thereby completing the present invention.

[0010] That is, the present invention is as follows. [1] (1) contacting roasted dextrin with a food material; and (2) A step of dry-heat cooking the food material in contact with the roasted dextrin to add a structure having a crispy texture to the food material. A method for producing a dry-cooked food, comprising: [2] The method according to [1], wherein the dry cooking is selected from baking, microwave cooking, oven cooking, and air fryer cooking. [3] The manufacturing method described in [1] or [2], wherein the structure surrounding the food material is one or more selected from a membrane, a coating, and a feather. [4] The method according to any one of [1] to [3], wherein the dry-heat-cooked food is a gyoza dumpling, a fried food that does not require frying, or a sauteed food. [5] The method according to any one of [1] to [4], wherein the roasted dextrin is a dextrin that is insoluble in water at 20°C. [6] The method according to any one of [1] to [5], wherein 0.03 g to 12 g of roasted dextrin is contacted with 100 g of the food material. [7] The method according to any one of [1] to [6], wherein (1) is a step of contacting a food material with a composition containing roasted dextrin and at least one selected from the group consisting of cereal flour and starch. [8] The manufacturing method described in [7], wherein the cereal flour and starch are rice flour, wheat flour, potato starch, potato starch, and corn starch. [9] A dry-cooked food product obtained by the manufacturing method according to any one of [1] to [8], in which the deterioration of crispy texture over time is suppressed.

[10] (1) contacting roasted dextrin with a food material; and (2) A method for adding a structure having a crispy texture to the periphery of a food material, the method comprising the step of dry-heat cooking the food material that has been brought into contact with the roasted dextrin.

[11] A composition for imparting a crispy texture to dry cooking, comprising roasted dextrin.

[12] The composition according to

[11] , wherein the composition contains 0.5 to 90% by weight of roasted dextrin based on the total amount of the composition.

[13] The composition according to

[11] or

[12] , further comprising at least one selected from the group consisting of flour and starch.

[14] The composition described in

[13] , wherein the cereal flour and starch are rice flour, wheat flour, potato starch, potato starch, and corn starch. [Effects of the Invention]

[0011] According to the present invention, it is possible to impart a crispy texture to a dry-heat-cooked product, and further to suppress the deterioration of the crispy texture over time. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention includes the steps of: (1) contacting a roasted dextrin with a food material; (2) A method for producing a dry-heat-cooked product (also referred to as the production method of the present invention) includes a step of dry-heat-cooking a food material that has been contacted with roasted dextrin to add a structure having a crispy texture to the food material.

[0013] Roasted dextrin is obtained by heating starch in the presence or absence of an acid until the water content in the starch reaches 1 to 5%. The roasted dextrin used in the present invention may be made from starch of any origin, such as corn starch, waxy corn starch, high-amylose corn starch, tapioca starch, waxy tapioca starch, wheat starch, waxy wheat starch, potato starch, waxy potato starch, rice starch, waxy rice starch, sago starch, mung bean starch, or pea starch, and may have any molecular weight. Furthermore, the roasted dextrin may be in any form, such as powder, liquid, or granules. The roasted dextrin used in the present invention may be cold water-soluble or cold water-insoluble. However, cold water-insoluble roasted dextrin is preferred because it can impart a crispier texture, and dextrin that is insoluble in water at 20°C is more preferred. The solubility of roasted dextrin in cold water can be confirmed by adding 1 g of roasted dextrin to 100 g of water at 20°C, stirring and mixing for 1 hour, and then allowing to stand for 10 minutes, after which the state is confirmed. If the roasted dextrin dissolves clearly and no precipitate forms, it is cold water-soluble. If the roasted dextrin does not dissolve completely and precipitate forms, it is cold water-insoluble. An example of cold water-soluble roasted dextrin is "Dextrin 3" (Nitto Chemical Co., Ltd.), and an example of cold water-insoluble roasted dextrin is "C*DrySet 07081" (Cargill). In this specification, cold water means water at a temperature of 20°C or lower, and roasted dextrin that is insoluble in cold water may also be referred to as insoluble roasted dextrin.

[0014] The production method of the present invention includes a step of contacting (adding) the roasted dextrin to a target food material. Contacting refers to, for example, contacting bite-sized pieces of raw chicken by sprinkling the roasted dextrin on the surface of the chicken, as in the case of deep-fried chicken, or by immersing the chicken in a liquid composition containing the roasted dextrin. In the case of gyoza, contacting the roasted dextrin by suspending the roasted dextrin in water and pouring the suspension into a pot or the like during dry heating.

[0015] The production method of the present invention may further include a step of bringing other ingredients into contact with the food material, or may include a step of bringing a composition containing the roasted dextrin and other ingredients into contact with the food material, as long as the effects of the present invention are not impaired. Other ingredients include cereal flours such as wheat flour and rice flour, starches such as potato starch, wheat starch, potato starch, corn starch, and tapioca starch, excipients such as modified starch, dextrin, and lactose, seasonings such as salt, amino acids, nucleic acids, yeast extract, and meat extract, proteins such as gluten, soy protein, egg white, gelatin, and casein, protein hydrolysates, partial protein hydrolysates, emulsifiers, chelating agents such as organic acid salts and polymerized phosphates, reducing agents such as glutathione and cysteine, thickening polysaccharides such as alginic acid and xanthan gum, kansui (alkaline water), colorants, acidulants, spices, flavorings, other food ingredients, and food additives. The composition may contain cereal flour or starch, preferably cereal flour such as rice flour or wheat flour, or starch such as potato starch, wheat starch, potato starch, corn starch or tapioca starch, more preferably potato starch or wheat flour.

[0016] The manufacturing method of the present invention includes a step of adding a structure having a crispy texture around the food material by dry cooking, and dry cooking refers to cooking methods other than heating in a liquid. Non-dry cooking methods in which food is heated in a liquid include boiling, stewing, frying, and steam cooking, while cooking methods other than these, i.e., cooking methods in which food is heated outside of a liquid, are called dry cooking.

[0017] Specific examples of dry cooking include baking, stir-frying, microwave cooking, oven cooking, air fryer cooking, etc. Among these, baking, microwave cooking, oven cooking, and air fryer cooking are preferred because they efficiently evaporate moisture from the surface and produce a significantly crispy texture. Note that boiling and stewing using a microwave oven or oven involve heating in a liquid, and are therefore not included in dry cooking. However, when multiple cooking methods are used, the present invention includes the last cooking method performed as long as it is dry cooking. For example, if gyoza are steamed, i.e., steamed, and then baked, which is a form of dry cooking, to evaporate the moisture and form wings, the last cooking method performed is dry cooking, and this process adds a structure with a crispy texture around the ingredients, so it is included in dry cooking.

[0018] In the present invention, cooking refers to a process in which a structure is formed around a food material by heating. Therefore, non-dry heating may be used in the process of preparing or preheating the food material itself. That is, the production method of the present invention also includes a process in which a food material is boiled or deep-fried, and then the food material is brought into contact with a composition containing roasted dextrin and then dry-heated to form the structure around the food material.

[0019] In the present invention, the structure added around the food material may be a structure of any shape, but from the viewpoint of versatility and generality of the cooked food, a membrane, batter, or feather is preferred. The surrounding area of ​​the food material means the entire or part of the surface of the food material, and it is preferable that the surrounding area covers at least 10% or more of the surface of the food material. An example of a film is when the composition of the present invention is applied to the surface of sautéed chicken, which is then baked, and the surface is covered with a film-like layer having a crispy texture. The coating may be, for example, a powdered coating of the composition of the present invention applied to the surface of bite-sized pieces of chicken, which is then microwave-cooked to produce a deep-fried chicken-like dish coated with a crispy coating. Note that the coating does not need to completely cover the food material, and partial coating is acceptable. An example of a "wing" is a state in which a sheet with a crispy texture adheres to the bottom of a gyoza dumpling that has been steamed, and then the composition of the present invention suspended in water is added and the dumpling is then baked.

[0020] In the present invention, the ingredient refers to the entire ingredient to which the structure is to be added, and does not necessarily have to be a single ingredient. For example, it may be a single ingredient, such as fried chicken, in which the ingredient to which the batter is to be added is chicken, or it may be a dumpling itself, which is made up of multiple ingredients, in which the ingredient to which wings are to be added is dumplings.

[0021] Dry-heat-cooked products obtained by the manufacturing method of the present invention are products in which a structure with a crispy texture has been added around the food ingredient, such as gyoza (dumplings) with added wings, pan-fried shumai (baked xiaolongbao) with wings, pan-fried xiaolongbao (soup dumplings) with wings, and grilled potatoes with wings; fried-style products (also referred to simply as fried-style products in this specification) made from chicken, pork, seafood, etc. that do not require frying; sautéed products obtained by baking or stir-frying, such as chicken sauté, pork sauté, beef sauté, and white fish sauté; and tempura-style products made from vegetables, chicken, seafood, etc. that do not require frying. Among these, gyoza, pan-fried-style products, and sautéed products are preferred because they are widely and commonly used. In this specification, sautéed products refer to Western dishes in which meat, fish, vegetables, etc. are fried in oil or butter.

[0022] The term "crispy texture" as used herein refers to the texture felt when a structure attached to the periphery of a food ingredient maintains its structure without deformation when bitten until a certain pressure is applied, and then breaks or crumbles when a certain pressure or more is applied, destroying the structure all at once. Examples of such textures include the crispy or crunchy texture of fried chicken batter, the crispy or crunchy texture of tempura batter, the crunchy or crunchy texture of the skin surface of sautéed chicken or roast chicken, the crunchy or crunchy texture of gyoza wings, and the crunchy or crunchy texture of grilled fish skin.

[0023] In the production method of the present invention, any amount of roasted dextrin may be added to the target food material, but it is preferably 0.03 g or more, more preferably 0.03 g to 12 g, and even more preferably 0.3 g to 10 g per 100 g of food material before heating. If the amount is less than 0.03 g per 100 g of food material, the structure will not have a crispy texture, and if the amount is more than 12 g, the structure will have an unnatural shape depending on the menu. For example, depending on the composition used, the wings of dumplings may harden while retaining air bubbles, resulting in unnaturally uneven wings.

[0024] The dry-cooked food obtained by the production method of the present invention exhibits suppressed loss of crispiness, which is generally said to decrease over time. "Loss of crispiness" means that the structure added around the food material softens, causing the crispiness to be lost or weakened. "Suppressed loss of crispiness" means that the crispiness immediately after cooking is maintained or that the food softens more slowly than usual. The suppression of loss of crispiness is determined by sensory evaluation. For example, the smaller the value, the more suppressed the loss of crispiness over time.

[0025] Another embodiment of the present invention is a composition for imparting a crispy texture to food for dry heat cooking, which contains roasted dextrin (also referred to as the composition of the present invention).

[0026] The composition of the present invention contains roasted dextrin, and may contain other ingredients as long as the effects of the present invention are not impaired. Other ingredients include cereal flours such as wheat flour and rice flour, starches such as potato starch, potato starch, wheat starch, tapioca starch, and corn starch, excipients such as dextrin and lactose, seasonings such as salt, amino acids, nucleic acids, yeast extract, and meat extract, proteins such as gluten, soy protein, egg white, gelatin, and casein, protein hydrolysates, partial protein hydrolysates, emulsifiers, chelating agents such as organic acid salts and polymerized phosphates, reducing agents such as glutathione and cysteine, thickening polysaccharides such as alginic acid and xanthan gum, kansui (alkaline water), colorants, acidulants, spices, flavorings, and other food materials and food additives. Among these, cereal flours such as wheat flour and rice flour, and starches such as potato starch, wheat starch, potato starch, tapioca starch, and corn starch are preferred, with rice flour, wheat flour, potato starch, potato starch, and corn starch being more preferred.

[0027] The composition of the present invention can be produced by a method known per se, for example, by adding the above-mentioned other components to pyrodextrin as needed and mixing them.

[0028] The composition of the present invention may be in the form of a powder, granules, cubes, paste, gel, or sol, or may be dissolved or suspended in a liquid, and may be in any form.

[0029] Furthermore, the composition of the present invention can be combined with other ingredients as needed and used, for example, as fried chicken-style flour (so-called flour for fried chicken without deep-frying), a gyoza wing base (including batter liquid) for forming gyoza wings, or a seasoning to impart a crispy texture to the surface of sautéed foods.

[0030] The amount of roasted dextrin in the composition of the present invention is 0.2% or more and 100% or less of the total amount of the composition. For example, to efficiently impart a crispy texture to the food material of a dry-cooked food product, the composition is desirably designed so that the amount of roasted dextrin added to the food material is 0.03 g or more per 100 g of the food material before heating. For example, when the composition of the present invention is designed as a fried chicken flour, if 15% of the powder adheres to chicken, then 15 g of the powder will adhere to 100 g of chicken, and it is desirable that 0.03 g or more of that amount be roasted dextrin. In other words, it can be said that the amount of roasted dextrin in the fried chicken flour is desirably 0.2% or more. On the other hand, when the composition of the present invention is designed as a powder for the wing base, the wing base powder is suspended in water and then an appropriate amount is added to the frying pan when baking the dumplings in the frying pan. Therefore, the amount of the wing base powder used can be freely adjusted, and the compounding ratio of roasted dextrin in the wing base powder can be 100%. Therefore, the amount of pyrodextrin to be added is 0.2% or more and 100% or less, preferably 0.5% or more and 90% or less, and more preferably 1% or more and 80% or less, based on the total amount of the composition.

[0031] The composition of the present invention contains roasted dextrin, and the roasted dextrin is added preferably in an amount of 0.03 g or more, more preferably 0.03 g to 12 g, and even more preferably 0.3 g to 10 g, per 100 g of the food material before heating.

[0032] Another aspect of the present invention is (1) contacting the roasted dextrin with a food material; and (2) A method for adding a structure having a crispy texture to the periphery of a food material, which includes a step of dry-heat cooking a food material that has been brought into contact with roasted dextrin, can be mentioned. Various definitions and preferred ranges are as described above.

[0033] The present invention will be further described below with reference to examples, but the technical scope of the present invention is not limited to these examples. In this specification, % represents % by weight unless otherwise specified. [Example]

[0034] Domestic young chicken thighs were skinned and cut into 20g pieces. 9g of grated ginger, 9g of grated garlic, 9g of cooking sake, and 9g of dark soy sauce were mixed in a plastic bag, and 9 pieces of cut chicken thighs (180g total) were added. The bag was gently kneaded from the outside and then refrigerated for 2 hours. Nine types of fried chicken powder were prepared in plastic bags according to the formulation shown in Table 1. One piece of chicken thigh that had been soaked for 2 hours was placed in each test group and shaken for approximately 30 seconds to coat the chicken thighs in the fried chicken powder. The dextrin shown in Table 1 was "Pinex #1" (Matsutani Chemical Industry Co., Ltd.), the insoluble roasted dextrin (roasted dextrin insoluble in cold water) was "C*DrySet 07081" (Cargill), the water-soluble roasted dextrin was "Dextrin 3" (Nippon Starch Chemical Co., Ltd.), the resistant dextrin was "Fibersol 2" (Matsutani Chemical Industry Co., Ltd.), the oxidized starch was "Stabilose BM" (Matsutani Chemical Industry Co., Ltd.), the acid-treated starch was "Elian GEL 100" (Matsutani Chemical Industry Co., Ltd.), the etherified starch was "Matsutani Yuri 8" (Matsutani Chemical Industry Co., Ltd.), the esterified starch was "Matsutani Kikyou" (Matsutani Chemical Industry Co., Ltd.), and commercially available potato starch was used. The nine powdered chicken thigh pieces were arranged in a circle along the edge of a 26cm diameter flat plate lined with parchment paper and heated in a 600W microwave. To avoid individual differences due to their position in the microwave, the plate was rotated 90 degrees every minute while heating, for a total of 14 minutes. The chicken thighs were flipped over at the 8-minute mark. By following the above procedure, fried chicken thighs were obtained using a microwave oven. In the present invention, "fried-like" refers to a fried-like product obtained by dry cooking using a microwave oven, etc., rather than by deep-frying. The same procedure was carried out three times to obtain exactly the same prototypes, three pieces per test group. The resulting fried chicken-like foods from the nine test groups were subjected to sensory evaluation.

[0035] The sensory evaluation was conducted by three panelists well versed in texture evaluation, focusing on the texture of the fried chicken-like batter, and the perceived crispiness with a crunchy, disintegrating texture was rated using a scoring system ranging from -10.0 to 10.0 points. The crispiness intensity of the control (Test Group 1) immediately after cooking was assigned a score of 0.0, and each test group was evaluated immediately after cooking and after leaving it at room temperature for 3 hours.

[0036] The rating scale was compared with test group 1 (control) immediately after cooking as follows: 10: Significantly more crispy than the control 8: Significantly crispier than the control 6: Significantly crispier than the control 4: Crispier than the control 2: Slightly crispier than the control 0: Crispy level similar to the control -2: Slightly less crispy than the control -4: Less crispy than the control -6: Significantly less crispy than the control -8: Significantly less crispy than the control -10: Extremely, significantly less crispy than the control

[0037] A three-person panel decided on a sensory score for each test group through consensus. The results are shown in Table 2. In addition, the crispiness scores for each test group immediately after cooking and three hours later were compared to calculate the difference over time. The difference over time was calculated by subtracting the crispiness score three hours later from the crispiness score immediately after cooking. The smaller the difference over time, the more suppressed the decrease in crispiness over time.

[0038] [Table 1]

[0039] [Table 2]

[0040] As shown in Table 2, compared to the control (Test Pt. 1), the addition of each ingredient (Test Pt. 2 to Test Pt. 7) was confirmed to have a crispier texture, but the addition of roasted dextrin (Test Pt. 3 and Test Pt. 4) provided an even stronger crispier texture. Furthermore, the crispiness was maintained even after 3 hours, and the decrease in crispiness, i.e., the change in crispiness over time, was significantly smaller than in the test Pt. 1 containing other ingredients. In particular, the crispiness-imparting effect and the effect of inhibiting the decrease in crispiness over time were more pronounced with insoluble roasted dextrin than with water-soluble roasted dextrin. On the other hand, when the etherified starch (Test Pt. 8) and the esterified starch (Test Pt. 9) were added, the crispiness tended to decrease. Patent Documents 3 to 5 disclose that, like roasted dextrin, oxidized starch, acid-treated starch, etherified starch, and esterified starch also impart a crispy texture to tempura. While these findings differ from those of the present invention, this is because the previous reports focused on tempura prepared by deep-frying, while the present invention focuses on products prepared by dry cooking. Specifically, they demonstrated that, in dry cooking, roasted dextrin can impart a significantly stronger crispiness to structures attached to the periphery of food ingredients, compared with other materials such as oxidized starch, acid-treated starch, etherified starch, and esterified starch. The use of roasted dextrin, particularly insoluble roasted dextrin, in dry cooking resulted in a crispy texture not obtainable with other materials. [Example]

[0041] An appropriate amount of oil was spread in a 28 cm frying pan, and 12 commercially available fresh dumplings were arranged on the pan. Each of the 12 fresh dumplings weighed approximately 300 g. 100 g of water, soft flour, potato starch, and various ingredients were placed in a cup, suspended according to the composition shown in Table 3, and poured into the frying pan containing the fresh dumplings. The ingredients shown in Table 3 were the same as those used in Example 1, and the soft flour and potato starch were commercially available. The frying pan was covered with a lid and steamed over medium heat for 5 minutes. The lid was then removed and the pan was baked for an additional 5 minutes to remove moisture, yielding fried dumplings with wings. As described above, the first 5 minutes were steamed, but the final cooking method was a dry baking method, and therefore this cooking method is included in the present invention. The resulting pan-fried dumplings with wings from the nine test groups were subjected to sensory evaluation.

[0042] The sensory evaluation was carried out by three panelists well versed in texture evaluation, focusing on the texture of the wings, and the perceived crispiness, which has a crunchy, disintegrating texture, was evaluated using a scoring system ranging from -10.0 to 10.0 points. The crispiness intensity of the control (Test Group 1) immediately after cooking was assigned a score of 0.0, and each test group was evaluated immediately after cooking and after leaving it at room temperature for 3 hours. The rating scale was the same as in Example 1. A three-person panel decided the sensory score for each test group through consensus. The results are shown in Table 4. In addition, the crispiness scores for each test group immediately after cooking and three hours later were compared to calculate the difference over time. The difference over time was calculated by subtracting the crispiness score three hours later from the crispiness score immediately after cooking. The smaller the difference over time, the more suppressed the decrease in crispiness over time.

[0043] [Table 3]

[0044] [Table 4]

[0045] As shown in Table 4, compared to the control (Test Pt. 1), the addition of each ingredient (Test Pt. 2 to Test Pt. 7) was confirmed to have a crispier texture, but the addition of roasted dextrin (Test Pt. 3 and Test Pt. 4) provided an even stronger crispier texture. Furthermore, the crispiness was maintained even after 3 hours, and the decrease in crispiness, i.e., the change in crispiness over time, was significantly smaller than in the test Pts containing other ingredients. In particular, the crispiness-imparting effect and the effect of inhibiting the decrease in crispiness over time were more pronounced with insoluble roasted dextrin than with water-soluble roasted dextrin. On the other hand, when the etherified starch (Test Pt. 8) and the esterified starch (Test Pt. 9) were added, the crispiness tended to decrease.

[0046] The above results show a similar tendency to that of the fried chicken-like food cooked in a microwave oven in Example 1, and indicate that in dry cooking, the use of roasted dextrin can impart a significantly stronger crispiness to the structure attached to the periphery of the food material, compared to other materials such as oxidized starch, acid-treated starch, etherified starch, and esterified starch. [Example]

[0047] As in Example 1, domestic young chicken thighs were deskinned and cut into 20g pieces. 12g of grated ginger, 12g of grated garlic, 12g of cooking sake, and 12g of dark soy sauce were mixed in a plastic bag, and 12 pieces of cut chicken thighs (240g total) were added. The bag was gently kneaded from the outside and then refrigerated for 2 hours. Six types of deep-fried chicken flour were prepared in two bags with the formulations shown in Table 5. One piece of chicken thigh meat was added to each bag after soaking for 2 hours, and the chicken thigh meat was then coated with the deep-fried chicken flour by shaking for approximately 30 seconds. The deep-fried chicken flour formulations were as shown in Table 5, and the insoluble roasted dextrin was added at different ratios. The deep-fried chicken flour was calculated based on a 15% adhesion to the chicken meat. The same insoluble roasted dextrin and potato starch as in Example 1 were used. The 12 pieces of powdered chicken thighs were arranged in a circle along the edge of a 26cm diameter flat plate lined with parchment paper and heated in a 600W microwave. To avoid individual differences due to their position in the microwave, the plate was rotated 90 degrees every minute while heating, for a total of 14 minutes. The chicken thighs were flipped over at the 8-minute mark. Using this procedure, chicken thighs similar to fried chicken were obtained using a microwave. In the present invention, "fried-like" refers to a fried-like product obtained by dry cooking using a microwave oven, etc., rather than by deep-frying. The same procedure was carried out twice to obtain four identical prototypes for each test group. The fried chicken-like foods obtained from the six test groups were subjected to sensory evaluation.

[0048] The sensory evaluation was conducted by four panelists who are well versed in texture evaluation, focusing on the texture of the fried chicken-like batter, and the perceived crispiness with a crunchy, disintegrating texture was rated using a scoring system ranging from -10.0 to 10.0 points. The crispiness intensity of the control (Test Group 1) immediately after cooking was assigned a score of 0.0, and each test group was evaluated immediately after cooking and after leaving it at room temperature for 3 hours. The rating scale was the same as in Example 1. A four-person panel decided on a sensory score for each test group through consensus. The results are shown in Table 6. In addition, the crispiness scores for each test group immediately after cooking and three hours later were compared to calculate the difference over time. The difference over time was calculated by subtracting the crispiness score three hours later from the crispiness score immediately after cooking. A smaller difference over time indicates that the decrease in crispiness over time is more suppressed.

[0049] [Table 5]

[0050] [Table 6]

[0051] As shown in Table 6, the addition of insoluble roasted dextrin significantly imparted crispiness to the fried chicken-like coating, and also prevented the crispiness from decreasing over time. This effect of insoluble roasted dextrin was confirmed when the insoluble roasted dextrin was added at a concentration of 0.15% or more relative to the raw meat, and a tendency for the crispiness to improve depending on the addition amount was confirmed. In Example 1, the ratio of insoluble roasted dextrin to the raw meat was 3%, which was consistent with the results of this study. [Example]

[0052] As in Example 2, an appropriate amount of oil was spread in a 28 cm frying pan, and 12 commercially available fresh dumplings were arranged on the pan. The 12 fresh dumplings weighed approximately 300 g. 100 g of water, soft flour, potato starch, and insoluble roasted dextrin were suspended in a cup according to the formulation shown in Table 7, and the suspension was poured into the frying pan containing the fresh dumplings. The same insoluble roasted dextrin, soft flour, and potato starch as in Example 2 were used, and the suspension was prepared by varying the blending ratio of the insoluble roasted dextrin. The frying pan was covered with a lid and steamed over medium heat for 5 minutes, then removed the lid and cooked for another 5 minutes to evaporate the moisture, yielding fried dumplings with wings. The resulting fried dumplings with wings from the five test groups were subjected to sensory evaluation. The sensory evaluation was conducted by three panelists well versed in texture evaluation, focusing on the texture of the wings. The perceived crispiness, which has a crunchy, disintegrating texture, was evaluated using a scoring system ranging from -10.0 to 10.0 points. The crispiness intensity of the control (test group 1) immediately after cooking was assigned a score of 0.0, and evaluations were conducted for each test group immediately after cooking and after leaving the chicken to stand at room temperature for 3 hours. The scoring scale was the same as in Example 1. The sensory scores for each test group were determined by consensus among the three panelists. The results are shown in Table 8. In addition, the scores for crispiness immediately after cooking and after 3 hours for each test group were compared, and the difference over time was calculated. The difference over time was calculated by subtracting the score for crispiness after 3 hours from the score for crispiness immediately after cooking. A smaller difference over time indicates that the decrease in crispiness over time is more suppressed.

[0053] [Table 7]

[0054] [Table 8]

[0055] As shown in Table 8, the addition of insoluble roasted dextrin significantly enhanced the crispiness of the dumpling wings and prevented the crispiness from decreasing over time. This effect of insoluble roasted dextrin was confirmed when the raw dumplings were added at 0.03% or more, demonstrating a tendency for the crispiness to increase depending on the amount added. In Example 2, the ratio of insoluble roasted dextrin added to the raw dumplings was 1.67%, which is consistent with the results of this study. The results of Examples 3 and 4 clearly demonstrated that the addition of roasted dextrin enabled the production of dry-cooked products with crispy structures around the ingredients and prevented the crispiness from decreasing over time. These results suggest that the effect can be achieved by adding at least 0.03 g of roasted dextrin per 100 g of the ingredients before cooking. Examples 3 and 4 above demonstrate that in the method for producing a food cooked by dry heating and the composition for producing a food cooked by dry heating according to the present invention, a roasted dextrin is used to add a structure having a crispy texture to the food material. While any amount of roasted dextrin may be added to the food material, it is preferably 0.03 g or more, more preferably 0.03 g to 12 g, and even more preferably 0.15 g to 12 g per 100 g of food material before heating. Furthermore, the roasted dextrin used in the present invention to achieve this effect may be any roasted dextrin having any properties, but it is more preferable to use insoluble roasted dextrin. [Example]

[0056] Domestic young chicken thighs were cut into pieces approximately 100 g in size with the skin still attached, and slits were made at approximately 2 cm intervals on the skinless side. A suspension was prepared according to the formulation shown in Table 9, and the entire suspension was applied to the skin-on side of the cut chicken thighs. The same insoluble roasted dextrin as in Example 1 was used, and commercially available soft flour and salt were used. Note that in Test Group 2, the insoluble roasted dextrin content relative to the raw meat was 0.50%. The chicken thighs coated with the suspension were placed skin-side down in a frying pan and grilled over medium heat for 4 minutes while pressing down with a spatula. They were then flipped over and grilled for another 4 minutes over medium heat to obtain sauteed chicken thighs with skin. This cooking method was grilling using a frying pan, i.e., the dry heating cooking method of the present invention. The resulting sauteed chicken thighs with skin from the two test groups were subjected to sensory evaluation. The sensory evaluation was conducted by three panelists who are well versed in texture evaluation, focusing on the texture of the skin, and the perceived crispiness of the crunchy, disintegrating texture was rated on a scale of -10.0 to 10.0. The crispiness intensity of the control (Test Group 1) immediately after cooking was assigned a score of 0.0, and each test group was evaluated immediately after cooking and after leaving it at room temperature for 3 hours. The rating scale was the same as in Example 1. The sensory scores for each test group were determined by consensus among three panelists. The results are shown in Table 10. In addition, the scores for crispiness immediately after cooking and crispiness after 3 hours for each test group were compared to calculate the difference over time. The difference over time was determined by subtracting the score for crispiness after 3 hours from the score for crispiness immediately after cooking. A smaller value for the difference over time means that the decrease in crispiness over time is more suppressed.

[0057] [Table 9]

[0058] [Table 10]

[0059] As shown in Table 10, the crispiness of the skin of sauteed chicken thigh with skin was significantly imparted by adding insoluble pyrodextrin, and the decrease in crispiness over time was also suppressed. The tendency of this effect was completely consistent with the fried-style batter on chicken thighs cooked in a microwave oven in Example 1, and the gyoza wings cooked in a frying pan in Example 2.

[0060] The above results suggest that in the method for producing a dry-heat-cooked product having a structure with a crispy texture added around the food material by adding roasted dextrin, the dry cooking may be any type of dry cooking, such as baking or microwave cooking, the cooked product may be any type of dry-heat-cooked product that does not require frying, such as fried food, gyoza, or sauteed food, and the structure around the food material may be any type of structure, such as a coating, wings, or membrane. [Industrial Applicability]

[0061] According to the present invention, it is possible to impart a crispy texture to dry-cooked foods and further to prevent the deterioration of the crispy texture over time, and therefore it is extremely useful in the food industry.

Claims

1. (1) contacting roasted dextrin with a food material; and (2) A step of dry-heat cooking the food material in contact with the roasted dextrin to add a structure having a crispy texture to the food material. A method for producing a dry-cooked food, comprising:

2. 2. The method of claim 1, wherein the dry cooking is selected from baking, microwave cooking, oven cooking, and air fryer cooking.

3. 2. The method according to claim 1, wherein the structure surrounding the food material is one or more selected from the group consisting of a membrane, a coating, and a feather.

4. 2. The method according to claim 1, wherein the dry-cooked food is a gyoza dumpling, a fried food that does not require frying, or a sauteed food.

5. 2. The method according to claim 1, wherein the roasted dextrin is insoluble in water at 20°C.

6. 2. The method according to claim 1, wherein the roasted dextrin is contacted in an amount of 0.03 g to 12 g per 100 g of the food material.

7. The method according to claim 1, wherein (1) is a step of contacting a food material with a composition comprising pyrodextrin and at least one selected from the group consisting of cereal flour and starch.

8. The method according to claim 7, wherein the cereal flour and starch are rice flour, wheat flour, potato starch, potato starch and corn starch.

9. A dry-cooked food product obtained by the manufacturing method according to any one of claims 1 to 8, in which deterioration of crispy texture over time is suppressed.

10. (1) contacting roasted dextrin with a food material; and (2) A method for adding a structure having a crispy texture to the periphery of a food material, the method comprising the step of dry-heat cooking the food material that has been brought into contact with the roasted dextrin.

11. A composition for imparting a crispy texture to dry cooking, comprising roasted dextrin.

12. The composition according to claim 11, wherein the roasted dextrin is contained in an amount of 0.5 to 90% by weight based on the total amount of the composition.

13. The composition of claim 11, further comprising at least one selected from the group consisting of flour and starch.

14. 14. The composition of claim 13, wherein the flours and starches are rice flour, wheat flour, potato starch, potato starch and corn starch.

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