Food coating composition, food product, and method for producing food product

Abstract

This approach addresses the issue of deterioration over time in bakery products such as high-hydration bread and frozen udon noodles, using a different approach than one that focuses on ingredient formulation. [Solution] The food coating composition of the present invention contains 0.05 to 50 parts by mass of a heat-raising gelling agent per 100 parts by mass of oil and fat, and is used for coating at least a portion of the surface of food. For example, at least a portion of the surface of food before cooking is coated with this composition, and the starch-containing food is cooked after coating. Alternatively, for example, at least a portion of the surface of food after cooking is coated with the above-described food coating composition. This makes it possible to suppress the reduction of moisture contained in the food.

Description

Technical Field

[0001] The present invention relates to a food coating composition, a food, and a method for producing a food.

Background Art

[0002] In recent years, there has been a high demand for fermented bakery foods with a chewy texture, and multi-water bread, which is produced by baking bread dough to which a large amount of water, about 70 to 110 parts by mass, is added with respect to 100 parts by mass of wheat flour, has become popular. Also, there is a high need for frozen noodles and refrigerated noodles because they can be stocked, have a simple cooking method, and are delicious.

[0003] However, multi-water bread is likely to deteriorate in texture over time. For frozen noodles and refrigerated noodles as well, there is a problem that due to freezing, refrigeration, and subsequent reheating, the hardness and stickiness are inferior and the texture immediately after cooking is easily lost. The deterioration of texture is considered to be caused by the decrease in moisture contained in the food, and various approaches have been made from the formulation aspect, such as adding an emulsifier (inhibiting starch retrogradation), a thickener (water retention), and enzymes (for example, see Patent Document 1).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the above-described problems of deterioration still remain.

[0006] Therefore, an object of the present invention is to solve the problems of deterioration such as multi-water bread and frozen udon by a different approach from the approach from the formulation aspect.

Means for Solving the Problems

[0007] The inventors of the present invention, after diligent research to solve the above problems, have found that by coating at least a portion of the surface of food before cooking with a composition containing 0.05 to 50 parts by mass of a heat-increasing gelling agent per 100 parts by mass of oil and fat, and then heating it, a film is formed on the surface of the food due to the heat-coagulating properties of the heat-increasing gelling agent, and this film can suppress the reduction of moisture contained in the food, thus completing the present invention. Furthermore, the inventors have found that the present invention can be applied not only to bread and noodles, but also to dipping, mixing, or tumbling raw meat, and to deep-fried foods after frying. Specifically, the present invention provides the following.

[0008] The invention relating to the first feature provides a food coating composition comprising 0.05 to 50 parts by mass of a temperature-raising gelling agent per 100 parts by mass of oil or fat, and used for coating at least a portion of the surface of food.

[0009] The invention relating to the second feature provides a food coating composition relating to the first feature, for application or spraying to at least a portion of the surface of food. The invention relating to the third feature provides a food coating composition relating to the second feature, further comprising a liquid, wherein the amount of water contained in the liquid is 500 parts by mass or more and 3000 parts by mass or less per 100 parts by mass of the oil or fat.

[0010] The invention relating to the fourth feature is the invention relating to the first feature, providing a food coating composition for dipping, mixing, or tumbling food. The invention relating to the fifth feature is the invention relating to the fourth feature, providing a food coating composition further comprising a liquid, wherein the amount of water contained in the liquid is 30 parts by mass or more and 400 parts by mass or less per 100 parts by mass of the oil or fat. The invention relating to the sixth feature is the invention relating to the third or fifth feature, providing a food coating composition in which the oil or fat and the water are emulsified by the heat-raising gelling agent.

[0011] The invention relating to the seventh feature provides a food in which at least a portion of the surface is coated with a food coating composition relating to any of the first to sixth features of the invention.

[0012] The invention relating to the eighth feature provides a method for manufacturing food, which involves coating at least a portion of the surface of food before cooking with a food coating composition relating to any of the first to sixth features, and then cooking the coated food. The invention relating to the ninth feature provides a method for manufacturing food, which involves coating at least a portion of the surface of food after cooking with a food coating composition relating to any of the first to sixth features. [Effects of the Invention]

[0013] According to the present invention, the heat-coagulation properties of the heat-activated gelling agent create a film on the surface of food, and this film suppresses the reduction of moisture contained in the food. As a result, the problem of deterioration over time in foods such as high-hydration bread and frozen udon noodles can be solved. Furthermore, the present invention can be applied not only to bread and noodles, but also to dipping, mixing, or tumbling raw meat, and to deep-fried foods after frying. Foods in which moisture loss is suppressed by this technology can maintain their deliciousness for longer than conventional foods, thus contributing to the reduction of food waste. In this respect, the food coating composition can contribute to Sustainable Development Goal 12, "Responsible Consumption and Production."

[0014] Furthermore, in the invention relating to the sixth feature, since the food coating composition contains oil and fat, a liquid containing water, and a heat-reducing gelling agent, stirring the food coating composition allows the oil and fat and water to be emulsified by the heat-reducing gelling agent. By coating food such as chicken or shrimp before cooking with the emulsified food coating composition and then cooking the coated food, the reduction in moisture content in the food can be suppressed, and as a result, the juiciness of ingredients such as chicken and shrimp can be preserved.

[0015] Furthermore, this reduction in moisture content can be achieved using existing equipment without the need to introduce new equipment, thereby improving the overall quality of various food products without additional capital investment. [Modes for carrying out the invention]

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] 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".

[0021] 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.

[0022] <Food coating composition> The food coating composition according to the present invention contains 0.05 to 50 parts by mass of a temperature-raising gelling agent per 100 parts by mass of oil or fat.

[0023] Fats and oils The type of the fats and oils is not particularly limited, and it may be vegetable fats and oils or animal fats and oils. The fats and oils are preferably liquid at normal temperature (25°C). When the fats and oils are liquid, the workability when coating at least a part of the surface of the food with the composition of the present invention is excellent. Further, the fats and oils may be powdered fats and oils. When the fats and oils are powdered fats and oils, since the mixing load during premix production is small, the workability is excellent as in the case where the fats and oils are liquid.

[0024] Examples of vegetable oils include salad oil, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, palm oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, algal oil and the like. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils and the like can also be appropriately used. For example, processed fats and oils such as margarine and fat spreads can also be appropriately used. Furthermore, it may be extracted from a plant improved in variety using genetic recombination technology. For example, in the case of canola oil, sunflower oil, safflower oil, soybean oil and the like, fats and oils obtained from a high oleic type variety with an increased oleic acid content can be used.

[0025] Examples of animal oils include fish oil, egg yolk oil, liver oil, sea mammal oil, shellfish oil, butter, lard and the like.

[0026] The powdered fats and oils may be obtained by a known production method. For example, a solution in which a raw material other than edible fats and oils is dissolved in warm water is prepared, and if necessary, heated fats and oils in which other components are dissolved are added to the solution, followed by mixing and preliminary emulsification, and then homogenization to prepare an emulsion. Next, the emulsion can be spray-dried using a known spray drying apparatus to obtain powdered fats and oils. Further, after spray drying, if necessary, drying or granulation may be performed to obtain powdered fats and oils.

[0027] These fats and oils may be combined in combination of two or more types.

[0028] [Temperature-increasing gelling agent] A temperature-activated gelling agent is a substance that gels at high temperatures. Examples of temperature-activated gelling agents include methylcellulose (MC), hydroxypropyl methylcellulose (HPMC), carboxymethylcellulose (CMC), and curdlan. One or more of these can be used in combination. Of these, MC, HPMC, and mixtures thereof are preferred, with HPMC being more preferred.

[0029] To prevent the coated composition from gelling before cooking, the lower limit of the gelling temperature is preferably 40°C or higher, more preferably 50°C or higher, and even more preferably 60°C or higher.

[0030] Furthermore, in order to prevent situations where the coated composition remains in a sol state despite being heated, or where the coated composition remains in a sol state despite being applied to the surface of a starch-containing food after heating, the upper limit of the gelation temperature is preferably 100°C or lower, more preferably 90°C or lower, and even more preferably 80°C or lower.

[0031] The lower limit of the content of the temperature-raising gelling agent is 0.05 parts by mass or more, preferably 5 parts by mass or more, and more preferably 10 parts by mass or more, per 100 parts by mass of oil or fat. If the content of the gelling agent is too low, it may not be possible to properly form a coating on the surface of the food, which is undesirable.

[0032] The upper limit of the content of the temperature-raising gelling agent is 50 parts by mass or less, preferably 40 parts by mass or less, and more preferably 30 parts by mass or less. If the gelling agent content is too high, the eater may perceive a texture of the coating that differs from the original texture of the food when they eat it, which is undesirable. Furthermore, it may affect workability, making it difficult to coat or apply the food coating composition, which is also undesirable.

[0033] 〔liquid〕 Although not essential, it is preferable that the food coating composition contains a liquid. The inclusion of a liquid in the food coating composition allows the composition to be liquid at room temperature, resulting in excellent workability when coating at least a portion of the surface of food with the composition of the present invention.

[0034] The type of liquid is not particularly limited; as long as the composition is liquid at room temperature, the liquid may be water, sake, soy sauce, or liquid egg.

[0035] When using a food coating composition on starch-containing foods such as bread and noodles, it is preferable that the liquid be water in order to prevent the taste of the starch-containing food from changing.

[0036] When using a food coating composition to coat (immerse, mix, marinate, tumble, etc.) food before cooking, such as chicken or shrimp, the liquid used is not limited to water; it may also be sake, soy sauce, etc., in order to allow the flavor to penetrate the food before cooking. However, even in this case, it is preferable that the liquid contains water. Since the food coating composition contains oil and fat, a liquid containing water, and a heat-activated gelling agent, stirring the food coating composition allows the oil and fat and water to be emulsified by the heat-activated gelling agent. By coating food before cooking, such as chicken or shrimp, with the emulsified food coating composition and then cooking the coated food, the reduction in moisture content in the food can be suppressed, and as a result, the juiciness of ingredients such as chicken and shrimp can be maintained.

[0037] The lower limit of the water content in a liquid is not particularly limited, but when using a food coating composition by applying or spraying it onto food, the water content is preferably 500 parts by mass or more, and more preferably 1000 parts by mass or more, per 100 parts by mass of oil or fat. If the water content is too low, the workability of the coating process with the food coating composition will be poor, which may result in insufficient coating and an inability to properly form a film on the surface of the food. On the other hand, the upper limit of the water content is preferably 3000 parts by mass or less, and more preferably 2000 parts by mass or less, per 100 parts by mass of oil or fat. If the water content is too high, it may be impossible to properly form a film on the surface of starch-containing foods.

[0038] When using a food coating composition by immersing, mixing, or tumbling food, the water content is preferably 30 parts by mass or more, and more preferably 50 parts by mass or more, per 100 parts by mass of oil or fat. On the other hand, the upper limit of the water content is preferably 400 parts by mass or less, and more preferably 350 parts by mass or less, per 100 parts by mass of oil or fat. If the water content is too low, the workability of the coating process with the food coating composition will be poor, which may result in insufficient coating and an inability to properly form a film on the surface of the food. If the water content is too high, even if cooked foods such as noodles or uncooked foods such as chicken and shrimp are coated (immersed, mixed, marinated, tumbling, etc.), the seasoning may not properly penetrate the uncooked food.

[0039] [Other ingredients] The composition of the present invention is intended to be used, for example, in bakery products, by coating the dough of bakery products before cooking, either as an egg wash or a glazing agent, or in combination with such agents. It is also intended to be used in noodle products, by coating the noodles after cooking, mixed with water. Therefore, the composition of the present invention may contain, for example, components used as an egg wash or glazing agent before cooking.

[0040] Furthermore, the compositions of the present invention are also intended for use in coating (soaking, mixing, marinating, tumbling, etc.) foods that have been heated, such as noodles, or foods that are not yet heated, such as chicken or shrimp. For this reason, the compositions of the present invention may contain ingredients used as soaking liquids, marinades, tumbling liquids, etc., such as sake, soy sauce, vinegar, salt, and sugar.

[0041] <Food> The food of the present invention has the above-described food coating composition coated on at least a portion of its surface. As a result, a film of the food coating composition is formed on at least a portion of the surface of the food.

[0042] The covering does not need to cover the entire surface of the food; it is sufficient if it covers at least a portion of the food's surface.

[0043] The type of food is not particularly limited. For example, it could be starch-containing foods such as bakery products or noodles, or it could be chicken or shrimp.

[0044] [Bakery products] Bakery products may include bread or pastries.

[0045] The types of bread covered are not particularly limited and can be applied to a wide variety of breads, such as hard breads like French bread; loaves of bread like mountain loaves and square loaves; lean breads like soft French bread, pizza, and focaccia; breads shaped into special forms like butter rolls and cornet; breads with layered structures formed by fats such as margarine or fillings, such as croissants and Danish pastries; savory breads; yeast donuts; breads containing fillings such as jam buns, cream buns, and red bean buns; breads with a different dough covering the surface, such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; and breads coated with chocolate, etc.

[0046] It can also be applied to Danish pastries, yeast donuts, pizza, Chinese steamed buns, panettone, stollen, steamed buns, fried bread, pão de queijo, and more.

[0047] Furthermore, the types of confectionery are not particularly limited, and it can be applied to a wide variety of sweets, such as crepes, scones, waffles, cookies, biscuits, shortbread, crackers, bolo, pound cake, sponge cake, pancakes, dorayaki, butter cake, castella, Baumkuchen, muffins, cake donuts, and choux puffs.

[0048] 〔noodles〕 Noodles are produced by feeding noodle dough into a roll-type noodle-making machine, roughly rolling and rolling it to produce a noodle sheet, and then cutting the resulting noodle sheet to the desired width and shape of the noodle wrapper. Alternatively, they can be produced by feeding noodle dough into an extrusion noodle-making machine and extruding it into the desired shape. The resulting fresh noodles may be distributed as fresh noodles as is, dried in a drying room or the like to produce dried noodles or semi-dried noodles, or cooked by boiling, steaming, deep-frying, microwave cooking, etc., and distributed as boiled noodles, steamed noodles, chilled noodles, frozen noodles, instant noodles, prepared noodles, LL (long-life) noodles, etc.

[0049] There are no particular restrictions on the type of noodles; they can be in the form of noodles, noodle sheets, or noodle wrappers, and even noodles with a multi-layered structure are acceptable.

[0050] The term "noodles" is a concept that encompasses not only noodle strands and sheets used in pasta such as Chinese noodles, spaghetti, and macaroni, but also noodle wrappers used in dumplings and shumai. Furthermore, there are no particular restrictions on the types of noodles in this invention. Examples include noodle strands and sheets used in Chinese noodles, yakisoba, udon, soba, cold noodles, and pasta, as well as noodle wrappers used in dumplings, shumai, wontons, and ravioli. Examples of noodles according to this invention include pasta (spaghetti, spaghettini, cappellini, tagliatelle, fettuccine, linguine, pappardelle, lasagna, ravioli, etc.), udon, soba, somen, hiyamugi, and cold noodles.

[0051] [Foods used for immersion (chicken, shrimp, noodles, etc.)] Furthermore, any food that is soaked (including dressing, marinating, tumbling, etc.) and then heated is acceptable. Examples include chicken, octopus, squid, and shrimp used in karaage (Japanese fried chicken), and pork, yellowtail, and Spanish mackerel used in marinated and grilled dishes. Also, any food that is soaked (including dressing, marinating, tumbling, etc.) after being cooked is acceptable. Examples include noodles after cooking.

[0052] <Food preparation methods> [Covering before cooking] One embodiment of this method involves coating at least a portion of the surface of a food product before cooking with the food coating composition described above, and then cooking the coated food product.

[0053] The coating method is not particularly limited. For example, in bakery products, the above-mentioned food coating composition may be applied together with egg wash or a glazing agent before cooking, or the food coating composition may be sprayed in a mist.

[0054] Furthermore, the food coating composition can be sprayed, applied, or immersed (including mixing, marinating, tumbling, etc.) onto ingredients before heating (such as chicken for deep-frying, octopus, squid, shrimp, etc., as well as pork, yellowtail, Spanish mackerel, etc., used for marinated grilling). In this case, it is preferable to stir the food coating composition beforehand to make it slightly cloudy (emulsified) before coating the ingredients with the food coating composition. Since the food coating composition contains oil and fat, a liquid containing water, and a heat-reducing gelling agent, stirring the food coating composition beforehand allows the oil and fat and water to be emulsified by the heat-reducing gelling agent. By coating ingredients such as chicken and shrimp before heating with the emulsified food coating composition and then heating the coated food, the reduction in moisture content in the food can be suppressed, and as a result, the juiciness of ingredients such as chicken and shrimp can be maintained.

[0055] The area to be covered is not particularly limited. The coverage does not need to cover the entire surface of the food; it is sufficient if at least a portion of the food's surface is covered.

[0056] The temperature at which the food coating composition is applied is not particularly limited as long as it is lower than the gelation temperature of the heating gelling agent. However, in order to prevent the coated composition from gelling before cooking, the temperature at which the food coating composition is applied is preferably 10°C or more lower than the gelation temperature, and more preferably 20°C or more lower.

[0057] The subsequent heating temperature is not particularly limited as long as it is higher than the gelling temperature of the heating gelling agent, but in order to prevent the coated composition from remaining in a sol state despite heating, the heating temperature is preferably 10°C or more higher than the gelling temperature, and more preferably 20°C or more higher.

[0058] According to this method, the heat-coagulation properties of the heat-activated gelling agent create a film on the surface of the food, and this film suppresses the decrease in moisture content within the food. As a result, it can solve the problem of deterioration over time, particularly in high-hydration bread and frozen udon noodles. Furthermore, it is possible to improve the quality of various foods, especially starch-containing foods such as bakery products and noodle products, using only existing equipment without introducing new equipment.

[0059] [Covering after cooking] Another embodiment of this method involves coating at least a portion of the surface of a food product after heating with the food coating composition described above.

[0060] The coating method is not particularly limited. For example, in the case of bakery products, the above-described food coating composition may be applied to the bakery products after heating, or the food coating composition may be sprayed in a mist. Similarly, in the case of noodle products, the above-described food coating composition may be applied to the noodles after heating, or the food coating composition may be sprayed in a mist.

[0061] Furthermore, it can be sprayed, applied, or immersed in heated foods (such as fried chicken or marinated and grilled meat or fish).

[0062] The area to be covered is not particularly limited. The coverage does not need to cover the entire surface of the food; it is sufficient if at least a portion of the food's surface is covered.

[0063] The surface temperature of the food when coating it with the food coating composition is not particularly limited as long as it is higher than the gelling temperature of the heating gelling agent. However, in order to prevent the coated composition from remaining in a sol state even after being coated on the surface of the food after cooking, the surface temperature of the food when coating it with the food coating composition is preferably 10°C or more higher than the gelling temperature, and more preferably 20°C or more higher.

[0064] According to this method, the heat-coagulating properties of the heat-activated gelling agent create a film on the surface of the food, and this film suppresses the decrease in moisture content within the food. As a result, the problem of deterioration over time in foods such as high-hydration bread and frozen udon noodles can be solved.

[0065] Furthermore, this reduction in moisture content can be achieved using existing equipment without the need to introduce new equipment, thereby improving the overall quality of various food products without additional capital investment. [Examples]

[0066] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0067] <Test Example 1> Bakery product (bread) [coating]

[0068] [Preparation of food coating composition] Food coating compositions according to the examples and comparative examples were prepared by mixing the various components in the proportions shown in Table 1. [Table 1] In Table 1, the powdered oil is "Magical Ace" manufactured by Miyoshi Oil Co., Ltd., and the polishing cream is "Tiara" manufactured by Fuji Oil Co., Ltd.

[0069] [Bread Making Exam] A bread-making test using a homemade high-hydration dough was conducted according to standard procedures. The manufacturing conditions were as shown in Table 2. In particular, for Examples 1-1 to 11 and Comparative Examples 1-1 and 1-2, the food coating composition was brushed onto the surface of the dough after proofing and before baking. For Example 1-12, the food coating composition was brushed onto the surface of the bread immediately after baking. [Table 2]

[0070] 〔evaluation〕 The workability of the food coating composition during application, and the texture one day and three days after manufacturing were evaluated. Each evaluation result was scored by a panel of five trained experts, with scores in 0.5-point increments. The results are shown in Table 3. In Table 3, D+1 represents the state one day after manufacturing, and D+3 represents the state three days after manufacturing. [Table 3]

[0071] Regarding workability, both the examples and comparative examples were generally good. According to Examples 1-2, although the coating and application workability was within an acceptable range, if the amount of temperature-raising gelling agent becomes too large, it may affect workability. Therefore, it was confirmed that the appropriate content of temperature-raising gelling agent is 50 parts by mass or less per 100 parts by mass of oil or fat.

[0072] Regarding texture, all of the examples exhibited a good, moist texture, while the comparative example was dry and unsatisfactory. Furthermore, it was confirmed that the timing of applying the food coating composition is not limited to before cooking, but can also be immediately after cooking. This is thought to be because the heat-coagulating properties of the heat-activated gelling agent create a film on the food surface, and this film suppresses the reduction of moisture content in the food.

[0073] In particular, it was confirmed that when HPMC or MC were used as the temperature-activated gelling agent, the moist texture could be maintained for a long period of time. Furthermore, considering workability, it was confirmed that HPMC was the most superior temperature-activated gelling agent.

[0074] <Test Example 2> Frozen Udon Noodles [Mixed Dish] [Preparation of food coating composition] Food coating compositions according to the examples and comparative examples were prepared by mixing the various components in the proportions listed in Table 4. [Table 4] In Table 4, the noodle loosening oil is "Showa Cooking Oil Hogure Plus" manufactured by Showa Sangyo Co., Ltd.

[0075] [Noodle production test] Noodle-making tests using a homemade formula were conducted according to standard methods. The manufacturing conditions were as shown in Table 5. Specifically, after boiling and draining the udon noodles, the food coating composition was added and mixed at a ratio of 3 parts by mass per 100 parts by mass of udon noodles to coat the surface of the noodles. [Table 5]

[0076] 〔evaluation〕 The texture of udon noodles after frozen storage was evaluated. Each evaluation result was scored by a panel of five trained experts, in increments of 0.5 points. The results are shown in Table 6. In Table 6, D+27 means 27 days after manufacture. [Table 6]

[0077] In all of the examples, the texture was chewy, whereas the comparative example was dry and crumbly, indicating a poor result. In Test Example 1, similar to the case of bread, it is thought that a film formed on the surface of the food due to the heat-coagulation properties of the heat-activated gelling agent, and this film suppressed the reduction of moisture contained in the food.

[0078] <Test Example 3> Fried Chicken [Soaking Raw Meat] [Sample preparation] Food coating compositions were prepared by dispersing the various components in the proportions shown in Table 7. 300g of the food coating composition was mixed with 1kg of chicken thigh meat, which was then soaked in the mixture. Afterward, fried chicken was prepared using the method described in Table 8. [Table 7] [Table 8]

[0079] 〔evaluation〕 The texture of the fried chicken after frying was evaluated. Each evaluation result was scored by a panel of five trained experts, in increments of 0.5 points. The results are shown in Table 9. [Table 9]

[0080] In all of the examples, the texture was moist, whereas in the comparative example, it was dry and unsatisfactory. Similar to previous test examples, this is thought to be because the heat-coagulating properties of the heat-activated gelling agent formed a film on the surface of the food, and this film suppressed the reduction of moisture contained in the food.

[0081] In particular, stirring the ingredients other than chicken until they became slightly cloudy, and then mixing the food coating composition with the chicken, resulted in an even better moist texture (Example 3-2). Since the food coating composition contains oil, water, and a heat-activated gelling agent, stirring the food coating composition allows the oil and water to be emulsified by the heat-activated gelling agent. It is thought that coating the chicken with the emulsified food coating composition and then cooking the coated food further suppresses the reduction of moisture contained in the food, and as a result, the juiciness of the chicken can be better maintained.

[0082] <Test Example 4> Frozen fried chicken [Application to fried chicken after heating] [Preparation of food coating composition] The various components were manually mixed with a whisk in the proportions shown in Table 10 to prepare the food coating compositions according to the examples and comparative examples. [Table 10]

[0083] [Sample preparation] For the fried chicken samples, commercially available frozen fried chicken was used, and samples were prepared under the conditions described in Table 11. In particular, for the frying conditions for the frozen fried chicken, in Comparative Example 4-1, the food coating composition of Comparative Example 4 was applied with a brush to the surface of the fried chicken immediately after frying, and in Example 4-1, the food coating composition of Example 4 was applied with a brush to the surface of the fried chicken immediately after frying. Furthermore, for the microwave heating conditions for the frozen fried chicken, in Comparative Example 4-2, the food coating composition of Comparative Example 4 was applied with a brush to the surface of the frozen fried chicken before microwave heating, and in Example 4-2, the food coating composition of Example 4 was applied with a brush to the surface of the frozen fried chicken before microwave heating. [Table 11]

[0084] 〔evaluation〕 The workability of applying the food coating composition and the texture of the fried chicken after cooking were evaluated. Texture was scored by a panel of five trained experts, with scores in 0.5-point increments. The results are shown in Table 12. In Table 12, D+1 indicates the condition one day after manufacture. [Table 12]

[0085] When the food coating composition did not contain a temperature-activated gelling agent, the water and oil contained in the composition separated, affecting the workability when coating food (Comparative Example).

[0086] Regarding texture, the example showed a moist and very good texture. Similar to previous test examples, this is thought to be because the heat-coagulating properties of the heat-activated gelling agent formed a film on the surface of the food, and this film suppressed the reduction of moisture contained in the food.

Claims

1. The product contains 0.05 to 50 parts by mass of a temperature-raising gelling agent per 100 parts by mass of oil or fat. A food coating composition used for coating at least a portion of the surface of food.

2. The food coating composition according to claim 1, for application or spraying onto at least a portion of the surface of a food product.

3. It also contains liquid, The food coating composition according to claim 2, wherein the amount of water contained in the liquid is 500 parts by mass or more and 3000 parts by mass or less per 100 parts by mass of the oil and fat.

4. The food coating composition according to claim 1, for use in dipping, mixing, or tumbling food.

5. It also contains liquid, The food coating composition according to claim 4, wherein the amount of water contained in the liquid is 30 parts by mass or more and 400 parts by mass or less per 100 parts by mass of the oil and fat.

6. The food coating composition according to claim 3 or 5, wherein the oil and water are emulsified by the heat-increasing gelling agent.

7. A food whose surface is coated with at least a portion of the food coating composition according to any one of claims 1 to 6.

8. A method for producing food, comprising coating at least a portion of the surface of food before cooking with a food coating composition according to any one of claims 1 to 6, and then cooking the coated food.

9. A method for producing food, comprising coating at least a portion of the surface of the food after heating with a food coating composition according to any one of claims 1 to 6.

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