Method for manufacturing non-fried coated foods and non-fried caramel color mixed breadcrumbs

Abstract

To provide a breaded food product that has a light texture and flavor similar to fried breaded foods, without being deep-fried, and with reduced color unevenness. [Solution] A method for producing a coated food product that does not require frying, comprising mixing breadcrumbs and caramel-colored dispersed oil to produce non-fryable caramel-colored mixed breadcrumbs, applying batter to a dough, and applying the non-fryable caramel-colored mixed breadcrumbs to the dough with the batter to produce a coated food product, or a non-fryable caramel-colored mixed breadcrumb containing caramel-colored dispersed oil and breadcrumbs.

Description

Technical Field

[0001] The present invention relates to a method for producing a non-fried coated food and a caramel color-mixed bread crumb for non-fried use.

Background Art

[0002] In recent years, with the growing health consciousness, foods are required to have lower calories. Particularly in recent years, foods with a well-balanced PFC (protein, lipid, carbohydrate) ratio are in demand, and since fried coated foods contain excessive oils and fats that disrupt this balance, the need for non-fried coated foods is increasing. However, the color of the coating, as well as the unique crispy texture and savory flavor characteristic of fried coated foods, are largely brought about by frying, and non-fried coated foods have had the problem of being inferior in appearance, texture and flavor. To address the above problem, for example, Patent Document 1 proposes a technique of applying an aqueous caramel solution to bread crumbs.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problem to be Solved by the Invention

[0004] However, although the technique of Patent Document 1 is an excellent technique, there remains room for further investigation to reproduce the light texture and flavor as if deep-fried in oil. In addition, the method of applying an aqueous caramel solution to bread crumbs may cause color unevenness. An object of the present disclosure is to provide a coated food that has the light texture and flavor similar to that of a fried coated food without being deep-fried in oil, and with suppressed color unevenness.

Means for Solving the Problem

[0005] As a result of diligent research to solve the above problems, the present inventors have discovered that by using non-fryable caramel color mixed breadcrumbs containing breadcrumbs and caramel color dispersed oil, it is possible to produce coated foods that have a light texture and flavor similar to fried foods, and with suppressed color unevenness, without frying in oil, thus completing the present invention.

[0006] The present invention, which solves the above problems, includes the following embodiments. [1] A method for producing a coated food product for non-frying, comprising: mixing breadcrumbs with caramel-colored dispersed oil to produce non-frying caramel-colored mixed breadcrumbs; applying batter to a dough; and applying the non-frying caramel-colored mixed breadcrumbs to the dough with the batter to produce a coated food product. [2] Caramel color-dispersed oil and breadcrumbs, a non-frying mixed breadcrumb with caramel color. [Effects of the Invention]

[0007] According to this disclosure, it is possible to provide coated foods that have a light texture and flavor similar to fried foods, without being deep-fried in oil, and with reduced color unevenness. [Modes for carrying out the invention]

[0008] One embodiment of the present disclosure will be described in detail below, but the scope of the present disclosure is not limited to the embodiment described herein, and various modifications can be made without departing from the spirit of the present disclosure. Each embodiment disclosed herein can be combined with any other features disclosed herein. If multiple upper and lower limits are given for a particular parameter, any combination of these upper and lower limits can be used to create a suitable numerical range. The lower and / or upper limits of the numerical ranges described herein may be replaced with numerical values ​​within that range, as shown in the examples. The expression "X~Y" indicating a numerical range means "X or greater and Y or less". If a particular description given for one embodiment also applies to other embodiments, that description may be omitted in the other embodiments.

[0009] [Method for manufacturing non-fried coated foods] The manufacturing method in this embodiment is a method for manufacturing non-fried coated food products, which includes mixing breadcrumbs and caramel-colored dispersed oil to produce non-fried caramel-colored mixed breadcrumbs, attaching batter to a dough, and attaching non-fried caramel-colored mixed breadcrumbs to the dough with the batter attached to produce coated food products.

[0010] (Preparation of caramel coloring mixed breadcrumbs for non-frying) The manufacturing method of this embodiment includes mixing breadcrumbs with caramel color-dispersed oil to produce caramel color-mixed breadcrumbs for non-frying. • Caramel coloring mixed breadcrumbs for non-frying In one embodiment, the non-fryable caramel color mixed breadcrumbs comprises breadcrumbs and caramel color dispersed oil.

[0011] In non-fried caramel coloring mixed breadcrumbs, the breadcrumb content is preferably 70% by mass or more and 98% by mass or less, more preferably 75% by mass or more and 95% by mass or less, and even more preferably 75% by mass or more and 90% by mass or less. In terms of solid content, the breadcrumb content in the non-frying caramel color mixed breadcrumbs is preferably 45% by mass or more and 75% by mass or less, more preferably 50% by mass or more and 70% by mass or less, and even more preferably 50% by mass or more and 65% by mass or less.

[0012] In one embodiment, the content of caramel color dispersed oil in the non-fried caramel color mixed breadcrumbs is preferably 2% by mass or more and 35% by mass or less, more preferably 5% by mass or more and 25% by mass or less, and even more preferably 10% by mass or more and 25% by mass or less.

[0013] The caramel color content in non-fried caramel color mixed breadcrumbs is preferably 0.1% by mass or more and 3% by mass or less, more preferably 0.1% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less. By setting the caramel coloring content above a certain level, it becomes easier to achieve a color similar to that of fried foods with a breaded coating, while setting it below a certain level makes it easier to suppress color unevenness when making non-fried foods with a breaded coating.

[0014] Since breadcrumbs contain approximately 5% by weight of fat regardless of type, and including the fat content of the caramel color dispersed fat and the fat derived from the breadcrumbs, the fat content of caramel color mixed breadcrumbs for non-frying is preferably 5% by mass or more and 35% by mass or less, more preferably 10% by mass or more and 30% by mass or less, and even more preferably 15% by mass or more and 25% by mass or less. By setting the fat content above a certain level, it becomes easier to achieve a light texture and flavor similar to fried foods, while keeping it below a certain level makes it easier to suppress greasiness when making non-fried foods with a coated surface.

[0015] The moisture content of the caramel coloring mixed breadcrumbs for non-frying is preferably 15% by mass or more and 45% by mass or less, and more preferably 20% by mass or more and 40% by mass or less.

[0016] Breadcrumbs The bread crumbs are not limited by their production methods such as the electric heating method and the roasting method, and commercially available products can be used. For example, raw bread crumbs (moisture content 30 to 45 mass%), semi-dry bread crumbs (moisture content 15 to 25 mass%), and dry bread crumbs (moisture content 6 to 14 mass%) can be used. In one embodiment, the bread crumbs are preferably rehydrated bread crumbs prepared by mixing dry bread crumbs and water.

[0017] In one embodiment, the moisture content of the bread crumbs used for producing the caramel color-mixed bread crumbs for non-frying is preferably 20 mass% or more and 50 mass% or less, more preferably 25 mass% or more and 45 mass% or less, and even more preferably 30 mass% or more and 40 mass% or less. The moisture content of the bread crumbs can be adjusted by drying the bread crumbs or mixing them with water. In one embodiment, the method for producing a non-fried battered and breaded food may further include mixing dry bread crumbs and water to prepare bread crumbs.

[0018] · Caramel color-dispersed fat and oil The caramel color-dispersed fat and oil refers to a substance in which caramel color is dispersed in fat and oil.

[0019] The caramel color is classified into Caramel I, II, III, and IV according to the production method, and any of them may be used. In one embodiment, the caramel color is preferably Caramel I (the definition and the like are described in the 9th Edition Official Specifications and Standards for Food Additives 2018 (Ministry of Health, Labour and Welfare)).

[0020] The content of the caramel color in the caramel color-dispersed fat and oil is preferably 1 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 10 mass% or less, and even more preferably 1.5 mass% or more and 10 mass% or less.

[0021] The fats and oils are not particularly limited, and for example, vegetable fats and oils such as rapeseed oil, salad oil, soybean oil, rice bran oil, palm oil, sunflower oil, corn oil, olive oil, high oleic oil, perilla oil, and linseed oil, as well as livestock-derived fats and oils such as tallow, lard, and chicken oil, may be used alone or in combination.

[0022] The content of fats and oils in the caramel color-dispersed fat or oil is preferably 40 mass% or more and 99 mass% or less, more preferably 80 mass% or more and 99 mass% or less, and even more preferably 90 mass% or more and 98 mass% or less.

[0023] In one embodiment, the caramel color-dispersed fat or oil contains an emulsifier in addition to the caramel color and the fat or oil. The inclusion of the emulsifier facilitates stabilization of the caramel color in a state properly dispersed in the fat or oil. As the emulsifier, one or two or more selected from glycerin fatty acid esters (glycerin monofatty acid esters, polyglycerin fatty acid esters), polyglycerin condensed ricinoleic acid esters, organic acid monoglycerides, sorbitan fatty acid esters, sucrose fatty acid esters, polysorbates, propylene glycol fatty acid esters, and lecithin can be used. The HLB value of the emulsifier is not particularly limited. When the fat or oil is liquid at normal temperature, the emulsifier is also preferably liquid.

[0024] The content of the emulsifier in the caramel color-dispersed fat or oil is preferably 1 mass% or more and 30 mass% or less, more preferably 1 mass% or more and 10 mass% or less, and even more preferably 1.5 mass% or more and 10 mass% or less. The content of the emulsifier in the caramel color-mixed bread crumb for non-frying use is preferably 0.1 mass% or more and 3 mass% or less, more preferably 0.3 mass% or more and 2 mass% or less, and even more preferably 0.5 mass% or more and 1.5 mass% or less. By setting the content of the emulsifier within the above range, the caramel color dispersed in the fat or oil is easily stabilized.

[0025] · Oil-soluble caramel color preparation In one embodiment, a commercially available oil-soluble caramel coloring preparation that can be dispersed in oil or fat may be used to prepare non-fried caramel coloring mixed breadcrumbs. The content of the oil-soluble caramel coloring preparation in the non-fried caramel coloring mixed breadcrumbs varies depending on the potency of the coloring, but is preferably 0.2% by mass or more and 3% by mass or less, more preferably 0.3% by mass or more and 2% by mass or less, and even more preferably 0.5% by mass or more and 1.5% by mass or less.

[0026] (Adhesion of batter to the middle layer) The manufacturing method of this embodiment includes attaching a batter to the intermediate dough. The method for attaching the batter to the dough is not particularly limited, but examples include immersing the dough in the batter or coating the dough with the batter. The amount of batter attached to the surface of the dough is not particularly limited and can be adjusted as appropriate depending on the type of dough, the composition of the batter, etc. As an example of one embodiment, the amount of batter can be 40 to 80% of the weight of the dough.

[0027] ·Medium species The filling can be any filling commonly used in fried foods, and is not particularly limited. For example, it can be a combination of meats such as pork, beef, and chicken; fish (horse mackerel); seafood such as shrimp, squid, and oysters; grains; potatoes; pumpkins; sweet potatoes; carrots; curry; white sauce; cheese; etc. There are no particular limitations on its form either; it can be in block form or as a paste. Specific examples of fillings include those for croquettes, tonkatsu (pork cutlet), fried shrimp, fried squid, fried horse mackerel, and fried oysters. The filling can be pre-cooked or uncooked, but for thicker fillings, pre-cooked is preferable.

[0028] batter The ingredients for the batter can be appropriately selected from, for example, wheat flour (e.g., heat-treated wheat), starch / modified starch (oil-processed starch) and their hydrolysates, cereal flour (e.g., soy flour), animal / plant protein materials, sugars, water, oils and fats, etc.

[0029] Other materials may be added to the batter, as long as they do not impair the effects of the present invention. Examples of other materials include salt, sugar, seasonings such as amino acids, flavorings, acidulants, pH adjusters, emulsifiers, and dietary fiber. The proportion of each other material can be determined as appropriate, but it is preferable that it be 20% by mass or less of the total mass of the batter.

[0030] In one embodiment, the batter comprises modified starch, protein material, oil and fat, and water. The starch content in the batter may be 20 to 60% by mass. The protein material content in the batter may be 0.1 to 5% by mass. The oil and fat content in the batter may be 5 to 40% by mass. The water content of the batter may be 30 to 70%. There are no particular limitations on the method for preparing the batter, but for example, it can be prepared by mixing and stirring the batter ingredients. There are no particular restrictions on the viscosity of the batter, and the viscosity can be adjusted as appropriate depending on the application, but for example, 1000 to 10000 mPa·s (20℃, B-type viscometer) is preferred.

[0031] (Preparation of non-fry coated foods) The manufacturing method of this embodiment includes attaching non-fryable caramel coloring mixed breadcrumbs to a dough coated with batter to produce a coated food product. The coated food product obtained in this step comprises a dough, batter, and non-fryable caramel coloring mixed breadcrumbs, and can be used as a non-fryable coated food product.

[0032] The method for attaching non-fried caramel coloring mixed breadcrumbs to a batter-coated dough is not particularly limited, but examples include placing the batter-coated dough into non-fried caramel coloring mixed breadcrumbs and pressing them together as needed, or sprinkling non-fried caramel coloring mixed breadcrumbs onto the batter-coated dough and pressing them together as needed. The amount of non-fried caramel coloring mixed breadcrumbs to attach to the batter-coated dough is not particularly limited and can be appropriately adjusted depending on the type of dough, the composition of the batter, the composition and shape of the non-fried caramel coloring mixed breadcrumbs, etc. To illustrate one embodiment, the amount of non-fried caramel coloring mixed breadcrumbs can be 70-120% of the weight of the dough, or 160-200% of the weight of the batter.

[0033] (Non-fried coated food) This product is obtained by baking non-fried coated foods. The baking method is not particularly limited as long as the batter is heated and the breadcrumbs are heated until they reach a desirable color. For example, baking may be done using an oven, a steam oven, or a grill. The baking temperature may be 170°C to 300°C, 240°C to 280°C, or 180°C to 230°C when baking frozen products. The baking time may be 2 minutes to 15 minutes, 2 minutes to 5 minutes, or 8 minutes to 12 minutes when baking frozen products.

[0034] • Baked breadcrumbs mixed with caramel coloring for non-frying A baked product is obtained by baking caramel coloring mixed breadcrumbs for non-frying. The fat content in the baked product of caramel coloring mixed breadcrumbs for non-frying is preferably 5% by mass or more and 45% by mass or less, more preferably 10% by mass or more and 35% by mass or less, and even more preferably 13% by mass or more and 31% by mass or less. Furthermore, the caramel color content in the baked product of the non-fryable caramel color mixed breadcrumbs is preferably 0.1% by mass or more and 1.5% by mass or less, more preferably 0.1% by mass or more and 1.2% by mass or less, and even more preferably 0.3% by mass or more and 0.8% by mass or less. The caramel coloring mixed breadcrumbs for non-frying can be baked under the same conditions as the baked non-fry coated foods.

[0035] (frozen food) The non-fried coated food and non-fried coated food described herein can also be frozen by further freezing. The freezing method is not particularly limited; both rapid freezing and slow freezing can be used, and the appropriate method can be selected depending on the type of coated food.

[0036] A non-limiting list of exemplary embodiments and combinations of exemplary embodiments of this disclosure are disclosed below. [1] Mix breadcrumbs with caramel color-dispersed oil to produce caramel color-mixed breadcrumbs for non-frying. To attach the batter to the middle layer, A method for producing a non-fried coated food product, comprising attaching the non-fried caramel coloring mixed breadcrumbs to the dough to which the batter has been attached, thereby producing a coated food product. [2] The method for producing non-fried coated food according to [1], wherein the moisture content of the breadcrumbs is 20% by mass or more and 50% by mass or less. [3] A method for producing non-fried coated food according to [1] or [2], further comprising mixing dry breadcrumbs with water to prepare the breadcrumbs. [4] The method for producing non-fried coated food according to any one of [1] to [3], wherein the oil and fat content in the non-fried caramel color mixed breadcrumbs is 5% by mass or more and 35% by mass or less. [5] The method for producing non-fried coated food according to any one of [1] to [4], wherein the caramel coloring content in the non-fried caramel coloring mixed breadcrumbs is 0.1% by mass or more and 2.0% by mass or less. A method for producing non-fried coated food, comprising baking a non-fried coated food obtained by the method for producing non-fried coated food described in any of [6] [1] to [5]. [7] Caramel color-dispersed oil and breadcrumbs, a non-frying mixed breadcrumb with caramel color. [8][7] A non-fryable coated food product in which the non-fryable caramel coloring mixed breadcrumbs described above are attached to the dough. A non-fried coated food product obtained by baking a non-fried coated food product as described in [9][8].

[10] [7] A baked product of the non-fryable caramel coloring mixed breadcrumbs described.

[11] The oil and fat content is 5% by mass or more and 45% by mass or less, The baked product according to

[10] , wherein the caramel coloring content is 0.1% by mass or more and 1.5% by mass or less. Each configuration and its combination in each embodiment is an example, and additions, omissions, substitutions, and other modifications can be made as appropriate without departing from the spirit of this disclosure. This disclosure is not limited by the embodiments. [Examples]

[0037] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited in any way to the contents of the examples, etc.

[0038] The various raw materials used in the examples and their manufacturing methods are as follows. (Breadcrumbs) • Dry breadcrumbs: Electrode-type dry breadcrumbs (manufactured by Kyoei Food Co., Ltd., moisture content 13% by mass) • Fresh breadcrumbs: (Manufactured by Kyoei Food Co., Ltd., moisture content 35-40% by mass)

[0039] (Caramel coloring solution) • Caramel preparation (oil-soluble caramel coloring preparation "Oil-based Brown No. 1", manufactured by San-Ei Gen F.F.I. Co., Ltd.) • Caramel coloring: Caramel I ("Caramel S-30", manufactured by Ikeda Sugar Refining Co., Ltd.) • Emulsifier (1): Glycerin fatty acid ester ("Ryoto® Polyglyceride S-770", manufactured by Mitsubishi Chemical Corporation) • Emulsifier (2): Sucrose fatty acid ester ("Ryoto (registered trademark) Sugar Ester O-50D", manufactured by Mitsubishi Chemical Corporation) • Oils and fats (1): Rapeseed oil (manufactured by Showa Sangyo Co., Ltd.) • Fats and oils (2): Salad oil (manufactured by Showa Sangyo Co., Ltd.)

[0040] (medium type) • Pork loin (uncooked, 50g)

[0041] (Batter) • Starch: Oil-processed starch ("Nisshoku Batter Starch #500," manufactured by Nippon Shokuhin Kako Co., Ltd.) • Fats and oils (2): Salad oil (manufactured by Showa Sangyo Co., Ltd.) • Protein source: Powdered soy protein ("Fuji Pro 748," manufactured by Fuji Oil Co., Ltd.)

[0042] Test 1: Evaluation of caramel coloring mixed breadcrumbs for non-frying. (Example 1) • Preparation of caramel-colored breadcrumbs for non-frying. 80.5 parts by mass of dry breadcrumbs and 19.5 parts by mass of water were mixed to prepare rehydrated breadcrumbs (1) (moisture content 30% by mass). Next, 1 part by mass of the caramel coloring preparation and 10 parts by mass of the oil (1) were mixed and stirred to prepare the caramel coloring dispersed oil (1). Furthermore, 89 parts by mass of rehydrated breadcrumbs (1) and 11 parts by mass of caramel-colored dispersed oil (1) were mixed to prepare caramel-colored mixed breadcrumbs for non-frying.

[0043] • Preparation of batter A batter was prepared by mixing and stirring 30 parts by mass of starch, 18 parts by mass of oil (2), 1 part by mass of protein material, and 51 parts by mass of water.

[0044] • Manufacturing of non-fried coated foods The starter was heated in a steam oven at 90°C for 8 minutes to prepare a pre-cooked starter. Next, 15g of batter was applied to the dough, and then 15g of non-fried caramel coloring mixed breadcrumbs was applied to produce a non-fried coated food product.

[0045] • Manufacturing of non-fried coated foods Non-fried coated food was baked in an oven (260°C, 3 minutes) to produce non-fried coated food.

[0046] (Example 2) Except for using fresh breadcrumbs instead of rehydrated breadcrumbs (1), non-fried caramel coloring mixed breadcrumbs, non-fried coated foods, and non-fried coated foods were prepared in the same manner as in Example 1.

[0047] (Example 3) Caramel color-dispersed oil (2) was prepared by mixing 0.3 parts by mass of caramel color, 0.4 parts by mass of emulsifier (1), and 0.3 parts by mass of oil (2), and then adding 10 parts by mass of oil (2) and mixing and stirring, except that the same method as in Example 1 was used to prepare caramel color-dispersed oil (2).

[0048] (Comparative Example 1) As the caramel coloring solution, an aqueous caramel coloring solution (1) was prepared by mixing 30 parts by mass of caramel coloring and 70 parts by mass of water. Non-fryable caramel color mixed breadcrumbs were prepared by spraying 10 parts by mass of caramel color aqueous solution (1) onto 90 parts by mass of raw breadcrumbs. In the following, non-fry coated foods and non-fry coated foods were prepared in the same manner as in Example 1.

[0049] (Comparative Example 2) A caramel color aqueous solution (2) was prepared by mixing 3 parts by mass of caramel color, 7 parts by mass of water, and 10 parts by mass of oil and fat (1). Non-fryable caramel color mixed breadcrumbs were prepared by spraying 20 parts by mass of caramel color aqueous solution (2) onto 80 parts by mass of raw breadcrumbs. In the following, non-fry coated foods and non-fry coated foods were prepared in the same manner as in Example 1.

[0050] (Comparative Example 3) • Preparation of caramel-colored breadcrumbs for non-frying. 92 parts by mass of dry breadcrumbs and 8 parts by mass of water were mixed to prepare rehydrated breadcrumbs (2) (moisture content 20% by mass). Next, 3 parts by mass of caramel coloring, 1 part by mass of emulsifier (2), 3 parts by mass of water, and 10 parts by mass of oil and fat (1) were added and mixed and stirred to prepare an aqueous caramel coloring solution (3). 83 parts by mass of rehydrated breadcrumbs (2) and 17 parts by mass of caramel-colored dispersed oil were mixed to prepare caramel-colored mixed breadcrumbs for non-frying. In the following, non-fry coated foods and non-fry coated foods were prepared in the same manner as in Example 1.

[0051] The non-fried coated foods obtained were evaluated against the following criteria. The results are shown in Table 1. (hue) Six experienced panelists evaluated the products based on the following criteria. Good: Everyone rated the hue as uniform. Acceptable: At least one panelist rated the color as slightly uneven, but no panelists rated it as problematic. Failure: At least one panelist evaluated the color as having uneven hues and therefore being problematic.

[0052] (flavor) Six experienced panelists evaluated the products based on the following criteria. Good: Everyone rated it as good, with a flavor reminiscent of fried batter. Acceptable: At least one panelist rated the fried coating as having a weak flavor, but no panelists rated it as problematic. Unacceptable: One or more panelists rated it as having a weak fried coating flavor, a floury taste, and / or an overly strong savory flavor, which was problematic.

[0053] (Texture) Six experienced panelists evaluated the products based on the following criteria. Good: Everyone rated it as good because it had a crispy, light texture. Acceptable: At least one panelist rated the product as lacking a crisp, light texture, but no panelists rated it as problematic. Unacceptable: One or more panelists rated the product as having problems due to hardness and / or stickiness.

[0054] [Table 1]

[0055] As shown in Table 1, the non-fried coated foods of Examples 1 and 3 received a "Good" rating in all three evaluation items. In Example 2, the non-fried coated food product received a low score for crispness in the texture evaluation category, but it received a "good" score in the color and flavor evaluation categories. In Comparative Example 1, the non-fried coated food had generally acceptable coloring, but it lacked the flavor of fried food, had a floury taste, and had a very soggy texture. Although the non-fried coated food in Comparative Example 2 had a better flavor than Comparative Example 1 due to the inclusion of oil and fat, it had a soggy texture due to its high moisture content, and the inclusion of oil and fat resulted in uneven absorption of the caramel coloring solution, leading to uneven coloring. Comparative Example 3, a non-fried coated food, used rehydrated breadcrumbs instead of fresh breadcrumbs to reduce the amount of water, and used oil that had been emulsified with caramel coloring to create a homogenized oil. Although the flavor and texture were good due to the oil content and low water content, it received a "fail" rating in the color evaluation category. It is presumed that when caramel coloring comes into contact with water, it dissolves in the water, making it difficult to absorb into the oil. Therefore, even when mixed with breadcrumbs, the caramel coloring was absorbed unevenly into the breadcrumbs, resulting in uneven distribution of caramel coloring and uneven color.

[0056] Test 2: Examination of the moisture content in breadcrumbs Based on the results of Test 1, we investigated the moisture content of the rehydrated breadcrumbs. Rehydrated breadcrumbs with moisture content of 20%, 30%, 40%, and 50% by mass were prepared using the formulations shown in Table 2.

[0057] [Table 2]

[0058] Using the rehydrated breadcrumbs from formulations 1-4 described above, non-fried coated foods and non-fried coated foods were prepared in the same manner as in Example 1, and their suitability for manufacturing was evaluated. Furthermore, color, flavor, and texture were evaluated using the same criteria as in Test 1. (Manufacturing suitability) Good: There was minimal adhesion of the non-frying caramel coloring mixed breadcrumbs to the manufacturing equipment, resulting in uniform coating and virtually no manufacturing loss. Acceptable: There was some adhesion of the non-frying caramel coloring mixed breadcrumbs to the manufacturing equipment, but it was generally evenly distributed on the coating and the manufacturing loss was at an acceptable level. Unacceptable: There was excessive adhesion of non-frying caramel coloring mixed breadcrumbs to the manufacturing equipment, resulting in inconsistent coating amounts and significant manufacturing waste. The results are shown in Table 3.

[0059] [Table 3]

[0060] In Test Example 1, the breadcrumbs did not adhere well to each other, and the coating tended to peel off, but the overall suitability for manufacturing was generally acceptable. Due to the low moisture content, it browned easily, developed a slightly toasty flavor, and the coating became slightly hard, but this was still within acceptable limits. In test examples 2 and 3, all four evaluation items were rated "Good". In Test Example 4, there was a significant amount of breadcrumbs adhering to the manufacturing equipment, resulting in some variation in the weight of the coated food, but this was within acceptable limits. Due to the high moisture content, the wheat-like flavor and texture were somewhat sticky, but this was also within acceptable limits. From the above results, it was shown that the moisture content of the breadcrumbs is preferably 20% by mass or more and 50% by mass or less, more preferably 25% by mass or more and 45% by mass or less, and even more preferably 30% by mass or more and 40% by mass or less.

[0061] Test 3: Examination of the fat content in breadcrumbs Based on the results of Test 1, the oil and fat content in non-fryable caramel coloring mixed breadcrumbs was investigated. Non-fryable caramel coloring mixed breadcrumbs were prepared with oil and fat additions of 30% by mass, 20% by mass, 10% by mass (Test Example 2), 5% by mass, and 1% by mass, according to the formulations shown in Table 4. Non-fryable coated foods and non-fryable coated foods were prepared in the same manner as in Example 1, and evaluated for manufacturing suitability, color, flavor, and texture according to the same criteria as in Test 2. The results are shown in Table 4.

[0062] [Table 4]

[0063] In Test Example 5, the high oil content caused the breadcrumbs to stick more easily to the manufacturing equipment, resulting in some variation in the weight of the coated food, but this was at an acceptable level. The food felt slightly greasy and lacked crispness, but this was also at an acceptable level. In Test Example 6, all four evaluation criteria were rated "Good". In Test Example 7, the overall results were good, but the fried flavor was perceived as slightly weak. In Test Example 8, although the low fat content resulted in less clumping of breadcrumbs and less adhesion to the manufacturing equipment, there was some variation in the weight of the coated food. The low fat content made it difficult for the breadcrumbs to brown properly, resulting in some unevenness in color. The fried flavor was also weaker, and the texture was somewhat hard, but these were not problematic levels. From the above results, it was shown that the fat content in non-fried caramel coloring mixed breadcrumbs is preferably 5% by mass or more and 35% by mass or less, more preferably 10% by mass or more and 30% by mass or less, and even more preferably 15% by mass or more and 25% by mass or less. [Industrial applicability]

[0064] The method for producing non-fried coated foods and the non-fried caramel coloring mixed breadcrumbs disclosed herein have industrial applicability because they can provide coated foods that have a light texture and flavor similar to fried coated foods, and have suppressed color unevenness, without being fried in oil.

Claims

1. To prepare non-fryable caramel-colored mixed breadcrumbs by mixing breadcrumbs with caramel-colored dispersed oil. To attach the batter to the middle layer, A method for producing a non-fried coated food product, comprising attaching the non-fried caramel coloring mixed breadcrumbs to the dough to which the batter has been attached, thereby producing a coated food product.

2. The method for producing non-fried coated food according to claim 1, wherein the moisture content of the breadcrumbs is 20% by mass or more and 50% by mass or less.

3. A method for producing a non-fried coated food according to claim 1 or 2, further comprising mixing dry breadcrumbs with water to prepare the breadcrumbs.

4. The method for producing a non-fried coated food according to claim 1 or 2, wherein the non-fried caramel coloring mixed breadcrumbs contain an oil and fat content of 5% by mass or more and 35% by mass or less.

5. The method for producing a non-fried coated food according to claim 1 or 2, wherein the caramel coloring content in the non-fried caramel coloring mixed breadcrumbs is 0.1% by mass or more and 2% by mass or less.

6. A method for producing non-fried coated food, comprising baking a non-fried coated food obtained by the method for producing non-fried coated food described in claim 1 or 2.

7. A non-fryable caramel color mixed breadcrumb containing caramel color dispersed oil and breadcrumbs.

8. A non-fryable coated food product in which the non-fryable caramel coloring mixed breadcrumbs described in claim 7 are attached to the dough.

9. A non-fried coated food product obtained by baking the non-fried coated food product described in claim 8.

10. A baked product of caramel coloring mixed breadcrumbs for non-frying according to claim 7.

11. The oil and fat content is 5% by mass or more and 45% by mass or less. The baked product according to claim 10, wherein the caramel coloring content is 0.1% by mass or more and 1.5% by mass or less.

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