Method for manufacturing or cooking fried foods with a coated batter, and mixed powder for coating fried foods with a coated batter.

Abstract

We offer non-fried food products with a batter that mimics the texture of deep-fried food, with a crispy exterior and juicy interior. [Solution] The present invention relates to a method for manufacturing or cooking fried food coated with batter. This method includes an attachment step of attaching a batter mix to the ingredients, a first heating step of microwave heating the ingredients coated with the batter mix, and a second heating step of placing the microwave-heated ingredients in a frying pan with oil and heating them. The batter mix includes (A) one or more coarse particles selected from corn-derived coarse particles, vegetable textured protein, and pasta powder, (B) egg white powder and / or vegetable protein powder, and (C) powdered starch syrup. The amount of oil in the frying pan is 5 mm or less from the bottom surface of the frying pan.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing or cooking food with a fried-like coating, and a mixed powder for the coating material of food with a fried-like coating.

Background Art

[0002] In recent years, from the viewpoints of cooking convenience and obesity prevention, there is a tendency to prefer fried-like foods with less oil.

[0003] For example, as a mixed powder for a coating material suitable for microwave cooking, a composition containing (a) 10 to 60% by mass of one or more coarse grains selected from corn grits, semolina, and pasta grindings, (b) 5 to 50% by mass of processed soybean powder, and (c) 27 to 60% by mass of a powdery seasoning component containing a brewing seasoning powder has been proposed (see, for example, Patent Document 1).

[0004] In addition, a method such as "deep-frying" in which cooking is performed with extremely little oil used for deep-frying has also been proposed. As a mixed powder for a coating material suitable for deep-frying, a starch composition containing one or two or more granular substances selected from the group consisting of potatoes, corns, and rice, a fat and oil composition, lecithin, and a protein material, and a coating material in which the content of the fat and oil composition in the coating material is 40% by mass or more and 70% by mass or less has been proposed (see, for example, Patent Document 2).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] By the way, karaage (Japanese fried chicken) is characterized by its crispy exterior and juicy interior. However, recreating this texture using only a microwave oven presents challenges, especially in terms of achieving crispness in the coating and juiciness in the filling. Because microwave ovens heat food by vibrating the water molecules contained in the food, moisture moves from the inside to the outside, causing the filling to dry out, while the moisture that moves remains in the coating, making the coating soggy.

[0007] Furthermore, pan-frying is less efficient than deep-frying, and the cooking time tends to be longer, causing the meat to lose moisture easily and making it difficult to achieve a juicy texture.

[0008] The objective of this invention is to provide a non-fried food product with a coating that mimics the texture of deep-fried food, with the outside being crispy and the inside juicy. [Means for solving the problem]

[0009] The inventors of the present invention diligently studied to solve the above problems and found that the above problems can be solved by first applying a coating mix powder having a specific composition to the ingredients, then heating them in a microwave oven or the like, and then heating the ingredients in a frying pan coated with oil. This led to the completion of the present invention. Specifically, the present invention provides the following.

[0010] The invention relating to the first feature provides a method for producing or cooking fried food coated with a coating mix, comprising an attachment step of attaching a coating mix to ingredients, a first heating step of microwave heating the ingredients to which the coating mix has been attached, and a second heating step of placing the microwave heated ingredients in a frying pan with oil and heating them, wherein the coating mix comprises (A) one or more coarse particles selected from corn-derived coarse particles, vegetable textured protein, and pasta pulverized material, (B) egg white powder and / or vegetable protein powder, and (C) powdered starch syrup, and the amount of oil in the frying pan is 5 mm or less from the bottom surface of the frying pan.

[0011] According to the invention relating to the first feature, after the batter mix powder is applied to the ingredients, the ingredients are microwave-heated. At this time, component (B) absorbs the moisture released from inside the ingredients and gels, coating the ingredients. This prevents excessive moisture from leaking out of the ingredients, thus preventing the ingredients from losing their juiciness. In addition, because the ingredients are moderately heated in the first heating step, the cooking time in the second heating step described later can be shortened, which also prevents excessive moisture from leaking out of the ingredients and preserves their juiciness. Furthermore, since component (A) is a coarse granule, its own hard texture helps maintain the hardness of the batter. Therefore, even when the ingredients are microwave-heated, the texture of the ingredients—crispy on the outside and juicy on the inside—can be made closer to that of deep-fried ingredients.

[0012] Then, after microwave heating, the ingredients are placed in a frying pan coated with oil and heated. Here too, components (A) and (B) contribute. Generally, the crispness of fried food coatings is due to the evaporation of water from the coating by the heat in the deep fryer, creating cavities into which oil enters and replaces the water. However, in pan-frying, the small amount of oil used as the heat transfer medium reduces the contact surface between the coating and the oil, making it difficult for the water in the coating to be replaced by oil, resulting in a softer coating. Here, if component (A) is included in the coating, the hard texture of component (A) itself can impart hardness to the coating. As a result, a hard, crispy coating can be obtained even with a small amount of oil, without needing to take long enough to promote the evaporation of water from the coating and allow sufficient replacement of water and oil. This also shortens the cooking time, reduces the loss of moisture from the ingredients, and preserves the juiciness of the ingredients. Furthermore, component (B), which gels during the microwave heating process and coats the ingredients, hardens when heated in a frying pan, covering at least part of the ingredients like a skin. This gives the appearance of a fried food coating and also provides a firm coating texture. Through this synergistic effect of microwave heating, frying pan heating, and components (A) and (B), it is possible to obtain a crispy and juicy fried food-like coated food.

[0013] Furthermore, the mixed flour contains component (C). Component (C) has high water retention properties, which can improve the melt-in-your-mouth texture of the coating when eating fried foods.

[0014] Therefore, according to the invention relating to the first feature, it is possible to provide a non-fried food product with a coating that closely resembles fried food, with a crispy exterior, juicy interior, and a melt-in-your-mouth coating.

[0015] The invention relating to the second feature is the invention relating to the first feature, and provides a method in which the clothing material mix powder further comprises (D) an emulsifier.

[0016] Because emulsifiers possess both lipophilic and hydrophilic groups, when ingredients are heated in a pan with oil, they promote the exchange of water and oil, thereby facilitating the release of moisture from the coating and further enhancing the crispness of the coating. Additionally, by promoting the removal of water from the coating during pan-frying and creating space within the coating, the coating becomes easier to bite through, improving the melt-in-your-mouth texture of fried foods.

[0017] The invention relating to the third feature provides a method relating to the invention relating to the second feature, wherein the proportion of component (D) is 0.5 parts by mass or more and 3 parts by mass or less in 100 parts by mass of the clothing mix powder.

[0018] According to the invention relating to the third feature, it is possible to suppress the drawback of emulsifiers, which is that they cause the coating to become slimy.

[0019] The invention relating to the fourth feature provides a method relating to any of the first to third features, wherein the proportion of component (A) is 5 parts by mass or more and 30 parts by mass or less in 100 parts by mass of the clothing mix powder.

[0020] According to the invention relating to the fourth feature, it is possible to suppress the powdery residue remaining on the coating.

[0021] The invention according to the fifth feature is an invention according to any one of the first to fourth features, and provides a method in which the proportion of the component (B) is 0.5 parts by mass or more and 5 parts by mass or less in 100 parts by mass of the mixed powder for clothing materials.

[0022] According to the invention according to the fifth feature, it is possible to suppress the occurrence of "pulling" on the clothes (the occurrence of poor texture such that it is stretched into the tongue or mouth when eating food with a fried-like clothing).

[0023] The invention according to the sixth feature is an invention according to any one of the first to fifth features, and provides a method in which the proportion of the component (C) is 1 part by mass or more and 5 parts by mass or less in 100 parts by mass of the mixed powder for clothing materials.

[0024] According to the invention according to the sixth feature, it is possible to suppress the surface of the food with a fried-like clothing from burning in the second heating step using a frying pan.

[0025] The invention according to the seventh feature is an invention according to any one of the first to sixth features, and provides a method in which the DE (dextrose equivalent) of the component (C) is 15 or more and 25 or less.

[0026] According to the invention according to the seventh feature, when eating a food with a fried-like clothing, it is possible to further enhance the mouthfeel of the clothing, and at the same time, it is possible to suppress the surface of the food with a fried-like clothing from burning in the second heating step.

[0027] The invention according to the eighth feature provides a mixed powder for clothing materials of a food with a fried-like clothing, which contains one or more kinds of coarse grains selected from (A) corn-derived coarse grains, plant-based textured protein, and pasta pulverized products, (B) egg white powder and / or plant-based protein powder, and (C) powdered starch syrup.

[0028] According to the invention according to the eighth feature, it is possible to provide a non-fried food with a fried-like clothing that is closer to the texture of a deep-fried food, where the outside of the ingredients is crispy, the inside is juicy, and the mouthfeel of the clothing is good. [Effects of the Invention]

[0029] According to the present invention, it is possible to provide a non-fried food product with a coating that closely resembles fried food, with a crispy exterior, juicy interior, and a melt-in-your-mouth coating. [Modes for carrying out the invention]

[0030] Firstly, although the following disclosures, figures, and / or claims are described either individually or in combination with one or more other aspects, the subject matter of the immediate disclosure is not intended to be limited in that way. That is, the immediate disclosures, figures, and claims are intended to encompass the various aspects described herein, either individually or in one or more combinations with each other. For example, even if the immediate disclosure describes and illustrates the first, second, and third embodiments in such a way that the first embodiment is described and illustrated particularly in relation to the second embodiment, or the second embodiment is described and illustrated only in relation to the third embodiment, the immediate disclosures and illustrations are not limited in that way and may include only the first embodiment, only the second embodiment, only the third embodiment, or one or more combinations of the first, second, and / or third embodiments, such as the first and second embodiments, the first and third embodiments, the second and third embodiments, or the first, second, and third embodiments.

[0031] In this text, the phrase "or" is used to mean a "non-exclusive" arrangement unless explicitly specified otherwise. For example, when we say "item x is A or B," it means either (1) item x is either A or B, or (2) item x is both A and B. In other words, the word "or" is not used to define an "exclusive" arrangement.

[0032] Furthermore, when the phrases "contain at least one" or "contain at least one of the following" are used in the text, they mean that the system or element contains one or more of the elements listed after the phrase. For example, if there are three types of elements, from element 1 to element 3, the phrases "contain at least one" or "contain at least one of the following" are interpreted as any of the following structural arrangements: a device containing element 1, a device containing element 2, a device containing element 3, a device containing element 1 and element 2, a device containing element 1 and element 3, a device containing element 2 and element 3, or a device containing element 1, element 2, and element 3.

[0033] The same interpretation is intended when the phrase "used in at least one of the following" is used in the text. Furthermore, "and / or" as used in the text is used as a linguistic conjunction to indicate that one or more of the listed elements or conditions are included or occur. For example, a device containing the first element, the second element, and / or the third element is interpreted as any of the following structural arrangements: a device containing the first element, a device containing the second element, a device containing the third element, a device containing the first and second elements, a device containing the first and third elements, a device containing the second and third elements, or a device containing the first, second, and third elements.

[0034] Furthermore, the use of the phrase "and / or" in this text signifies a "non-exclusive" arrangement, as stipulated in the Japanese Industrial Standard (JIS) "Format and Preparation Method of Standards Documents JIS Z 8301".

[0035] The following describes an example of a preferred embodiment for carrying out the present invention. However, this is merely an example, and the technical scope of the present invention is not limited thereto.

[0036] <<Method for manufacturing or cooking fried foods with a breaded coating>> This method includes an attachment step of attaching a coating mix powder to the ingredients, a first heating step of microwave heating the ingredients to which the coating powder has been attached, and a second heating step of placing the microwave-heated ingredients in a frying pan coated with oil and heating them.

[0037] <Adhesion Process> The adhesion process involves applying the coating mix powder to the ingredients.

[0038] [Powder mix for clothing materials] The coating mix contains (A) one or more coarse particles selected from corn-derived coarse particles, vegetable textured protein, and pasta grinding, (B) egg white powder and / or vegetable protein powder, and (C) powdered starch syrup.

[0039] [(A) Specific coarse-grained material] The coarse grains are not particularly limited as long as they are one or more selected from corn-derived coarse grains, plant-derived textured protein, and pasta pulverized material, and may be coarse grains that have not been heat-treated or coarse grains that have been heat-treated. (A) Because component is coarse grain, the hard texture of the coating can be maintained by its own hard texture.

[0040] When manufacturing or cooking fried foods with a coated batter, it is common practice to use a coating mix containing baked goods derived from wheat, such as breadcrumbs or crackers, which are commonly used in fried foods, in order to make them more similar to fried foods. However, in this case, when the ingredients coated with the mix are heated in a microwave, the dry texture and savory flavor that are characteristic of fried foods with a coated batter are lost. In the present invention, since the mix contains component (A), the hardness of the coating can be maintained, and as a result, a dry texture and savory flavor can be given.

[0041] (Corn-derived coarse grains) Specific examples of coarse grains derived from corn include corn grits, cornmeal, corn distillers' dried grains with solubles (DDGS), hominy grits, corn bran, corn polenta, and corn husk powder. For example, corn grits are coarse grains obtained by grinding the endosperm of corn. Coarse grains can be obtained using known methods, and commercially available products may also be used.

[0042] The types of corn used are not particularly limited and include dent, flint, sweet, pop, white, and waxy varieties, which may be used individually or in combination of two or more.

[0043] (Plant-derived tissue protein) Textured vegetable protein (TVP) is a high-protein, processable food ingredient made from plant-based raw materials. The types of textured vegetable protein are not particularly limited and include soy protein, wheat gluten, pea protein, etc., which may be used individually or in combination of two or more. The textured form may be used as is, or it may be coarsely ground or pulverized after texture.

[0044] (Pasta grinding) Pasta pulverized material is a coarse-grained material obtained by grinding dried pasta made primarily from durum semolina, farina, or other strong flours. This dried pasta can be obtained using known methods, or commercially available products may be used. Pasta pulverized material can be obtained by pulverizing this dried pasta using a grinder or the like.

[0045] (Properties of coarse-grained material) For coarse granules, hard and coarse-grained materials are preferred. To facilitate uniform coating of food ingredients, the particle size is preferably 1000 μm or less, more preferably 800 μm or less, and even more preferably 600 μm or less. Furthermore, the particle size is preferably 100 μm or more, and more preferably 200 μm or more.

[0046] The particle size (amount of fine particles) of coarse-grained materials shall be calculated using a laser diffraction particle size distribution analyzer (HEROS&RODOS, manufactured by Sympatec).

[0047] ((A) component ratio) From the viewpoint of maintaining the stiffness of the coating, the proportion of component (A) is preferably 5 parts by mass or more, and more preferably 10 parts by mass or more, per 100 parts by mass of the coating mix powder.

[0048] Furthermore, in order to prevent the coating from becoming powdery, the proportion of component (A) is preferably 30 parts by mass or less, and more preferably 25 parts by mass or less, per 100 parts by mass of the coating mix powder.

[0049] [(B) Egg white powder and / or vegetable protein powder] The coating mix contains (B) egg white powder and / or vegetable protein powder. After applying the coating mix to the ingredients, the ingredients are microwaved. At this time, component (B) absorbs the moisture released from inside the ingredients and gels, coating the ingredients. This prevents excessive moisture from leaking out of the ingredients and prevents them from losing their juiciness.

[0050] The types of plant-based protein powders are not particularly limited and include soy protein powder, pea protein powder, wheat protein powder, corn protein powder, rice protein powder, hemp protein powder, almond protein powder, sunflower protein powder, pumpkin seed protein powder, lupin protein powder, canola protein powder, etc. These may be used individually or in combination of two or more types.

[0051] From the viewpoint of suitably coating the ingredients, the proportion of component (B) is preferably 0.5 parts by mass or more, and more preferably 2 parts by mass or more, per 100 parts by mass of the coating mix powder.

[0052] Furthermore, in order to prevent the coating from becoming sticky (a poor texture that occurs when eating fried foods with a coating that stretches in the tongue and mouth), the proportion of component (B) is preferably 5 parts by mass or less, and more preferably 4 parts by mass or less, per 100 parts by mass of the coating mix powder.

[0053] [(C) Powdered starch syrup] The coating mix contains (C) powdered starch syrup. Starch syrup is obtained by saccharifying starch with an appropriate acid or enzyme. Component (C) has high water retention properties, which can improve the melt-in-the-mouth texture of the coating when eating fried foods.

[0054] From the viewpoint of ensuring a good melt-in-the-mouth texture of the coating, the DE (dextrose equivalent) of component (C) is preferably 15 or higher. Furthermore, from the viewpoint of preventing excessive Maillard reaction and subsequent burning of the coating's color, the DE of component (C) is preferably 25 or lower. DE is an index that indicates the degree of hydrolysis of starch contained in powdered starch syrup, and mainly represents the degree of saccharification. The DE value is a value that measures the amount of sugar produced by hydrolysis relative to glucose (dextrose).

[0055] From the viewpoint of improving the melt-in-the-mouth texture of the coating, the proportion of component (C) is preferably 1 part by mass or more, and more preferably 2 parts by mass or more, per 100 parts by mass of the coating mix powder.

[0056] Furthermore, in order to prevent the Maillard reaction from proceeding excessively and causing the surface of the fried food-like coated food to burn after the second heating step using a frying pan, the proportion of component (C) is preferably 5 parts by mass or less, and more preferably 3 parts by mass or less, per 100 parts by mass of the coating mix powder.

[0057] [(D) Emulsifier] Although not essential, it is preferable that the coating mix contains (D) an emulsifier. Because emulsifiers have both lipophilic and hydrophilic groups, when the ingredients are placed in a pan with oil for a second heating, they promote the release of moisture from the coating by promoting the exchange of water and oil, thereby further enhancing the crispness of the coating. In addition, when heated for the second time, they promote the removal of water from the coating and create space in the coating, which improves the crispness of the coating and enhances the melt-in-your-mouth quality of fried foods.

[0058] (D) The emulsifier is not particularly limited as long as it can be used for food purposes, and examples include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan oleate (polysorbate), sorbitan fatty acid esters, lecithin, acacia gum, carrageenan, etc. Among these, (D) the emulsifier is preferably a nonionic emulsifier because it has excellent function in promoting the substitution of water and oil. Examples of nonionic emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan oleate (polysorbate), sorbitan fatty acid esters, etc.

[0059] From the viewpoint of enhancing the crispness and melt-in-the-mouth quality of the coating, the proportion of component (D) is preferably 0.5 parts by mass or more, and more preferably 1 part by mass or more, per 100 parts by mass of the coating mix powder.

[0060] Furthermore, in order to suppress the drawback of emulsifiers, which is that they cause the garment to become slimy, the proportion of component (D) is preferably 3 parts by mass or less, and more preferably 2 parts by mass or less, per 100 parts by mass of the garment mix powder.

[0061] [Other ingredients] In addition to the components mentioned above, the following powders may be included in the clothing mix powder of this disclosure as optional components, to the extent that they do not impair the effects of this technology: grain flours such as wheat flour, corn flour, rice flour, and buckwheat flour; umami seasonings such as soy sauce powder, miso powder, vinegar powder, and mirin powder, granulated sugar, glucose, salt, and monosodium glutamate; protein hydrolysates, yeast extract powder, meat extract powder, and seafood extract powder; spices, either alone or in combination, such as pepper, garlic, onion, ginger, turmeric, chili pepper, mustard, and curry powder; starches such as corn starch, potato, and tapioca, or their modified starch powders (starch powders); thickeners such as xanthan gum, guar gum, and pullulan; pH adjusters; colorants; inorganic salts such as calcium carbonate; and leavening agents. These may be used alone or in combination of two or more.

[0062] When the coating mix of this disclosure contains wheat flour, it is preferable that the wheat flour is heat-treated. Heat-treating the wheat flour denatures the proteins and suppresses gluten formation, which further enhances the crispness and melt-in-your-mouth texture of the coating.

[0063] [Ingredients] The types of ingredients are not particularly limited; for example, meats such as chicken, pork, and beef; seafood such as horse mackerel, saury, squid, octopus, and scallops; and vegetables such as bell peppers and onions.

[0064] [Method of adhesion] Furthermore, the manner of application is not particularly limited. The coating mix powder disclosed herein may be sprinkled directly onto the ingredients as a coating powder, or the coating mix powder disclosed herein may be sprinkled onto the entire surface of the ingredients that have been coated with a liquid such as batter. Here, batter refers to wheat flour such as cake flour or all-purpose flour, or a commercially available coating composition used as a batter.

[0065] The amount of coating mix powder that adheres to the surface of the food is not particularly limited, as long as it can be sufficiently adhered to the surface of the food.

[0066] <First heating step> The first heating step is a process in which the ingredients coated with the coating mix powder are microwave-heated after the coating step.

[0067] Microwave heating is a technology that generates heat by using microwaves (frequency band: 300 MHz to 300 GHz, generally 2.45 GHz), a type of electromagnetic wave, to vibrate molecules in food. It is widely used in household microwave ovens and industrial food processing equipment.

[0068] In this invention, when the ingredients are microwave-heated, component (B) absorbs and gels the moisture released from inside the ingredients, coating them. This prevents excessive moisture loss from the ingredients, thus preserving their juiciness. Furthermore, the first heating step ensures that the ingredients are adequately heated, shortening the cooking time in the second heating step (described later). This also helps to prevent excessive moisture loss from the ingredients, thus maintaining their juiciness. Additionally, since component (A) is a coarse-grained material, its inherent hard texture helps maintain the hardness of the coating. Therefore, even when the ingredients are microwave-heated, the texture—crispy on the outside and juicy on the inside—can be more closely achieved than when deep-fried.

[0069] Furthermore, the mixed flour contains component (C). Therefore, it can enhance the melt-in-your-mouth texture of the coating when eating fried foods.

[0070] For example, when cooking using a household microwave oven, the power output and time should be adjusted so that the ingredients are heated to an edible state, taking into consideration that there is a second heating step later. For example, when cooking ingredients coated with the coating mix powder of this disclosure (for example, chicken thighs coated with the coating mix powder [about 8 pieces of 30g each]), it is preferable to heat at 600W for about 3 minutes, as this results in a good texture and flavor of the resulting food.

[0071] Furthermore, in this disclosure, when cooking in a microwave oven, it is preferable to place a sheet (preferably one or more selected from paper, nonwoven fabric, and woven fabric (for example, a sheet made of paper)) in contact with the ingredients to which the coating mix powder has been applied.

[0072] Then, after microwave cooking with a paper or similar sheet in contact with the food, the microwave-cooked food is removed from the paper or similar sheet, or the sheet is removed, thereby recovering the microwave-cooked ingredients.

[0073] The sheets, such as those made of paper, can be used in food processing and cooking, and only need to be able to absorb liquids such as meat juices to some extent; for example, they should be absorbent of water and / or oil.

[0074] Examples of "paper-based" products include towel paper (e.g., cooking paper, cooking sheets, cooking towels, etc.), printing paper, processed paper, and tissue paper.

[0075] Examples of "nonwoven fabrics" and "woven fabrics" include cellulose fibers (e.g., pulp, cotton, paper, etc.), nylon fibers, vinylon fibers, polyester fibers, polyolefin fibers, and rayon fibers.

[0076] Furthermore, it is preferable in terms of texture and flavor to lightly cover the ingredients coated with the batter mix with food wrap before cooking them in a microwave oven.

[0077] <Second heating process> The second heating step involves placing the ingredients, which have been microwave-heated after the first heating step, into a pan coated with oil and heating them further.

[0078] The minimum amount of oil to use in a frying pan is sufficient to cover the bottom of the pan. For a typical household frying pan, it is preferable to use at least one tablespoon, and more preferably around two tablespoons. This allows for "shallow frying," where the amount of oil used for frying is extremely small.

[0079] The maximum amount of oil to use in a frying pan is 5mm or less from the bottom of the pan, more preferably 3mm or less, and even more preferably 2mm or less. Too much oil is undesirable because the batter will absorb too much oil, making it difficult to achieve a firm texture and resulting in a greasy feeling.

[0080] The temperature and time of the second heating step are not particularly limited as long as the ingredients are heated to a state where they can be eaten. For example, when cooking ingredients coated with the coating mix of this disclosure (for example, chicken thighs coated with the coating mix [about 8 pieces of 30g each]), it is preferable to heat them over medium heat (for a gas stove, the flame should reach the outer edge of the bottom of the pot; for an induction cooker, the power setting should be around 3 out of 5 levels or 5 out of 10 levels) for about 3 to 4 minutes.

[0081] Components (A) and (B) also contribute in the second heating process. Generally, the crispness of fried food coatings is due to the evaporation of moisture within the coating caused by the heat in the oil, creating cavities into which oil enters and replaces the water. However, in pan-frying, the small amount of oil used as the heat transfer medium reduces the contact surface between the coating and the oil, making it difficult for the moisture in the coating to be replaced by oil, resulting in a softer coating. Here, if component (A) is included in the coating, its inherent hard texture can impart hardness to the coating. This allows for a hard, crispy coating to be obtained without requiring sufficient cooking time to promote the evaporation of moisture within the coating, even with less oil. Furthermore, this shortens the cooking time, reduces moisture loss from the ingredients, and preserves the juiciness of the ingredients. Additionally, component (B), which gels during the microwave heating process and coats the ingredients, hardens when heated in a frying pan, covering at least part of the ingredients like a skin. This results in a fried-like appearance and a firm, crispy coating. The synergistic effect of microwave heating, frying pan heating, and components (A) and (B) makes it possible to obtain crispy and juicy fried-like coated food.

[0082] According to the present invention, after applying a coating mix powder having a specific composition to the ingredients, the ingredients are first microwaved using a microwave oven or the like, and then placed in a frying pan with oil to heat them. This makes it possible to provide a non-fried food with a coating that closely resembles fried food, with a juicy interior and a melt-in-your-mouth coating. [Examples]

[0083] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0084] [Table 1]

[0085] [Table 2]

[0086] [Table 3]

[0087] [Table 4]

[0088] In Tables 1 to 4, the particle size measurement results for components (A) and (A') showed that the amount of fine particles smaller than 100 μm was 15% or less, and all particles were 1000 μm or smaller. Particle size measurements were performed using the laser diffraction particle size distribution analyzer described above. The "seasoning" is a mixture of granulated sugar, salt, monosodium glutamate, powdered soy sauce, and protein hydrolysate. Furthermore, the "flavorings and colorings" are a mixture of pepper, garlic powder, ginger powder, and paprika coloring.

[0089] <Sample Preparation> [Examples 1-13, Comparative Examples 1-8] Place 40g of the coating mix powder shown in Tables 1-4 and 8 pieces of chicken thigh meat (30g x 8) into a plastic bag, and shake the bag 30 times with plenty of air inside to coat the ingredients with the coating mix powder. Place the coated ingredients evenly on a heat-resistant plate lined with commercially available kitchen paper, lightly cover with plastic wrap, and cook in a microwave (600W) for 3 minutes (8 pieces).

[0090] Then, without letting the microwave-cooked ingredients cool, they were immediately placed in a heated frying pan with 2 tablespoons of oil and cooked over medium heat for 3 to 4 minutes, turning occasionally. By following the above steps, fried food-like coated foods according to the example and comparative example were obtained.

[0091] [Comparative Example 9] A fried food-like coated food product according to Comparative Example 9 was obtained using the same method as in Example 1, except that it was cooked in a frying pan for 12 minutes without heating in a microwave oven.

[0092] [Comparative Example 10] A fried food-like coated food product according to Comparative Example 10 was obtained using the same method as in Example 1, except that the heating time in the microwave oven was set to 6 minutes and no frying pan cooking was performed.

[0093] <Rating> The fried-like coated foods were evaluated for crispness of the coating, juiciness of the ingredients, melt-in-your-mouth texture, and fried appearance. The evaluation was conducted on a four-point scale, with "4" indicating excellent, "3" indicating good, "2" indicating moderately good, and "1" indicating poor. Each evaluation was based on a consensus score from a panel of five trained experts. The results are shown in Tables 1 to 4.

[0094] The fried food-like coated foods in Examples 1-13 all had a texture that was crispy on the outside, juicy on the inside, and the coating melted easily in the mouth, similar to the texture of food that had been deep-fried.

[0095] When the ingredients are heated in a microwave oven, component (B) absorbs the moisture released from inside the ingredients and gels, forming a coating on the ingredients. This prevents excessive moisture loss from the ingredients, thus preserving their juiciness. Furthermore, the first heating step ensures that the ingredients are cooked to a moderate degree, shortening the cooking time in the second heating step (described later), which also helps to prevent excessive moisture loss from the ingredients and maintain their juiciness. Additionally, since component (A) is a coarse-grained substance, its inherent hard texture helps to maintain the hardness of the coating. Therefore, even when the ingredients are microwaved, it is possible to achieve a texture that is crispy on the outside and juicy on the inside, closer to that of deep-frying.

[0096] Then, after heating in the microwave, the ingredients are placed in a frying pan with oil and heated. Here too, components (A) and (B) contribute. Generally, the crispness of fried food coatings is due to the evaporation of water from the coating by the heat in the deep fryer, creating cavities into which oil enters and replaces the water. However, with pan-frying, the small amount of oil used as the heat transfer medium reduces the contact surface between the coating and the oil, making it difficult for the water in the coating to be replaced by oil, resulting in a softer coating. Here, if component (A) is included in the coating, the hard texture of component (A) itself can give the coating hardness. As a result, a hard, crispy coating can be obtained without taking enough time to promote the evaporation of water from the coating, even with a small amount of oil. This also shortens the cooking time, reduces the loss of moisture from the ingredients, and preserves the juiciness of the ingredients. Furthermore, component (B), which gels during the microwave heating process and coats the ingredients, hardens when heated in a frying pan, covering at least part of the ingredients like a skin. This gives the appearance of a fried food coating and also provides a firm coating texture. It is believed that the synergistic effect of microwave heating, frying pan heating, and components (A) and (B) resulted in a crispy and juicy fried food-like coating.

[0097] In particular, when the coating mix contained an emulsifier, the crispness of the coating was superior, and when the fried food-like coated food was eaten, the coating melted better in the mouth (Examples 10-12). Emulsifiers have both lipophilic and hydrophilic groups. Therefore, when the ingredients are heated in a pan with oil, the function of promoting the exchange of water and oil promotes the release of moisture from within the coating, further enhancing the crispness of the coating. It is thought that this also promotes the removal of water from the coating, creating space within the coating, resulting in a crisper coating and improved melt-in-the-mouth quality. Furthermore, when the wheat flour in the coating mix was heat-treated wheat flour, fried food-like coated food with superior crispness, melt-in-the-mouth quality of the coating, and juiciness of the ingredients was obtained (Example 13).

[0098] On the other hand, when the coating mix did not contain either component (A) or (C), the crispness of the coating, the juiciness of the filling, the melt-in-your-mouth texture, and the fried appearance were all unsatisfactory (Comparative Example 1). Furthermore, even if the coating mix contained component (A), if it did not contain components (B) and (C), the juiciness and melt-in-your-mouth texture of the filling were unsatisfactory (Comparative Example 2). Furthermore, even if the coating mix contained component (B), if it did not contain components (A) and (C), the crispness of the coating and the melt-in-your-mouth texture were unsatisfactory (Comparative Example 3). Furthermore, even if the coating mix contained component (C), if it did not contain components (A) and (B), the crispness of the coating, the juiciness of the filling, and the fried appearance were all unsatisfactory (Comparative Example 4). Furthermore, even if the coating mix contained components (A) and (B), if it did not contain component (C), the melt-in-the-mouth texture of the coating was unsatisfactory (Comparative Example 5). Also, even if the coating mix contained components (A) and (C), if it did not contain component (B), the juiciness of the ingredients was unsatisfactory (Comparative Example 6). Also, even if the coating mix contained components (B) and (C), if it did not contain component (A), the crispness of the coating was unsatisfactory (Comparative Example 7). Furthermore, even if the coating mix contained components (B) and (C), if the coarse material corresponding to component (A) was different from any of the corn-derived coarse material, plant-derived textured protein, and pasta grinding material, the crispness of the coating and the fried appearance were unsatisfactory (Comparative Example 8).

[0099] Furthermore, even if the coating mix was formulated appropriately, the juiciness of the ingredients was inferior when microwave cooking was not performed (Comparative Example 9), and the crispness of the coating and the juiciness of the ingredients were inferior when pan-frying was not performed (Comparative Example 10).

Claims

1. The coating process involves applying a coating mix powder to the ingredients, A first heating step involves microwave heating the ingredients to which the aforementioned mix powder is attached, The process includes a second heating step in which the ingredients that have been microwave-heated are placed in a frying pan coated with oil and heated, The aforementioned mixed powder for clothing materials is (A) One or more coarse grains selected from corn-derived coarse grains, plant-derived textured proteins, and pasta grinding, (B) Egg white powder and / or vegetable protein powder, (C) Powdered starch syrup and, Includes, A method for manufacturing or cooking a fried food-like coated food, wherein the amount of oil in the frying pan is 5 mm or less from the bottom surface of the frying pan.

2. The method according to claim 1, wherein the clothing mix powder further comprises (D) an emulsifier.

3. The method according to claim 2, wherein the proportion of component (D) is 0.5 parts by mass or more and 3 parts by mass or less in 100 parts by mass of the clothing mix powder.

4. The method according to claim 1, wherein the proportion of component (A) is 5 parts by mass or more and 30 parts by mass or less in 100 parts by mass of the clothing mix powder.

5. The method according to claim 1, wherein the proportion of component (B) is 0.5 parts by mass or more and 5 parts by mass or less in 100 parts by mass of the clothing mix powder.

6. The method according to claim 1, wherein the proportion of component (C) is 1 part by mass or more and 5 parts by mass or less in 100 parts by mass of the clothing mix powder.

7. The method according to claim 1, wherein the DE (dextrose equivalent) of component (C) is 15 or more and 25 or less.

8. (A) One or more coarse grains selected from corn-derived coarse grains, plant-derived textured proteins, and pasta grinding, (B) Egg white powder and / or vegetable protein powder, (C) Powdered starch syrup and, A mixed powder for coating fried foods, including a coating material for fried foods.

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