Composition for producing or modifying coated foods

Abstract

To provide a composition and a method for modifying coated food products such as deep-fried foods.SOLUTION: The composition for modifying coated food products containing oil-containing particles and arbitrarily heat-resistant thickening polysaccharides; the oil-containing particles are porous particles holding oil and / or powdery oil; the heat-resistant thickening polysaccharides are selected from arginates, carrageenan, gellan gum, polysaccharides having β-glucan main chain, polysaccharides having polygalacturonic acid main chain, polysaccharides having mannan main chain, and combinations thereof.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a technique for improving the quality of breaded foods such as fried chicken. [Background technology]

[0002] One technique reported for improving the quality of coated foods is to apply a water-retaining powder, an egg protein-containing liquid, and a coating material to the surface of the food ingredient in that order, and then adjust the oil content. Examples of the water-retaining powder include processed starch and gelling agents (Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2015-126706 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a technique for improving the quality of breaded foods such as fried chicken. [Means for solving the problem]

[0005] The inventors have discovered that the use of oil-containing particles can suppress the deterioration over time of coated foods after they have been prepared with oil, and that the use of oil-containing particles in combination with a heat-resistant thickening polysaccharide can further suppress the deterioration over time of coated foods after they have been prepared with oil, and have completed the present invention.

[0006] That is, the present invention can be exemplified as follows. [1] 1. A composition comprising: For the manufacture or modification of coated foods, A composition comprising oil-containing particles. [2] The composition, wherein the oil-containing particles are oil-retaining porous particles and / or oil powders. [3] The composition, wherein the porous particles are silicon compound particles. [4] The composition, wherein the porous particles are silica particles. [5] The composition further contains a heat-resistant thickening polysaccharide. [6] The composition, wherein the heat-resistant thickening polysaccharide is selected from the group consisting of alginates, carrageenans, gellan gum, polysaccharides having a β-glucan backbone, polysaccharides having a polygalacturonic acid backbone, polysaccharides having a mannan backbone, and combinations thereof. [7] The composition, wherein the heat-resistant thickening polysaccharide is selected from the group consisting of alginates, tamarind seed gum, xanthan gum, methylcellulose, curdlan, pectin, carrageenan, locust bean gum, gellan gum, and combinations thereof. [8] The composition, wherein the heat-resistant thickening polysaccharide is sodium alginate. [9] In the production of the coated food, the coating material is applied to the food before the coating material is applied to the food. The composition is used by applying it to a food material or by applying it to a food material together with a coating material.

[10] The composition, wherein the modification is the inhibition of deterioration over time of a food with a batter after it has been coated with oil.

[11] The composition, wherein the deterioration is selected from the group consisting of a decrease in yield of coated foods, a decrease in crispness of the coating, a decrease in crispness of the coating, an increase in peeling of the coating, an increase in stickiness of the surface of the food material, a decrease in juiciness of the food material, and combinations thereof.

[12] The composition, wherein the coated food is a coated protein-containing food.

[13] The composition, wherein the coated food product is a coated meat food product, a coated seafood food product, or a coated veggie meat food product.

[14] A method for producing a coated food, comprising: The following steps (a) and (b): (a) adhering oil-containing particles to a foodstuff; (b) applying a coating material to the food material; Including, The method, wherein said step (b) is carried out after said step (a) or simultaneously with said step (a).

[15] A method for modifying a coated food, comprising the steps of: The following steps (a) and (b): (a) adhering oil-containing particles to a foodstuff; (b) applying a coating material to the food material; Including, The method, wherein said step (b) is carried out after said step (a) or said steps (a) and (b) are carried out simultaneously.

[16] The method as described above, wherein the modification is to suppress deterioration over time of the food with coating after cooking with oil.

[17] The method according to the present invention, wherein the deterioration is selected from the group consisting of a decrease in yield of a coated food, a decrease in crispness of the coating, a decrease in crispiness of the coating, an increase in peeling of the coating, an increase in stickiness of the surface of the food material, a decrease in juiciness of the food material, and combinations thereof.

[18] The method, wherein the oil-containing particles are oil-retaining porous particles and / or oil powders. The method, wherein the porous particles are silicon compound particles.

[20] The method, wherein the porous particles are silica particles. [twenty one] The method, wherein the step (a) is a step of adhering oil-containing particles and a heat-resistant thickening polysaccharide to a food material. [twenty two] The method, wherein the heat-resistant thickening polysaccharide is selected from the group consisting of alginates, carrageenans, gellan gums, polysaccharides having a β-glucan backbone, polysaccharides having a polygalacturonic acid backbone, polysaccharides having a mannan backbone, and combinations thereof. [twenty three] The heat-resistant thickening polysaccharide is selected from the group consisting of alginate, tamarind seed gum, xanthan gum, methylcellulose, curdlan, pectin, carrageenan, locust bean gum, gelatin, and the like. gum, and combinations thereof. [twenty four] The method, wherein the heat-resistant thickening polysaccharide is sodium alginate. [twenty five] The method further comprises the step of seasoning the food material with the coating material.

[26] The method as described above, wherein the frying comprises deep frying in oil or applying oil to the batter and then baking the batter.

[27] The method, wherein the coated food is a coated protein-containing food.

[28] The method, wherein the battered food product is a battered meat food product, a battered seafood food product, or a battered veggie meat food product. Effect of the Invention

[0007] According to the present invention, it is possible to improve the quality of breaded foods such as fried chicken. [Brief description of the drawings]

[0008] [Figure 1] A diagram (photo) showing the steps in meat processing. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] <1> Active ingredients In the present invention, the following component (A) is used as an active ingredient: (A) Oil-containing particles.

[0010] In the present invention, the following component (B) may further be used as an active ingredient: (B) Heat-resistant thickening polysaccharide.

[0011] The above components (A) and (B) (however, component (B) is included only when it is utilized) are collectively referred to as the "active ingredients."

[0012] By utilizing the active ingredient, it is possible to improve the quality of a coated food, i.e., an effect of improving the quality of a coated food can be obtained. This effect is also called a "food improving effect." In other words, by utilizing the active ingredient, it is possible to improve the quality of a coated food compared to when the active ingredient is not utilized. For example, by utilizing component (A), the quality of a coated food may be improved compared to when component (A) is not utilized. Also, for example, by utilizing components (A) and (B) in combination, the quality of a coated food may be improved compared to when only component (A) is utilized. Thus, the active ingredient may be utilized to improve the quality of a coated food.

[0013] Furthermore, the modification of the coated food may result in a modified coated food. In other words, by utilizing the active ingredient, a modified coated food may be produced. That is, by utilizing the active ingredient, a modified coated food may be produced compared to when the active ingredient is not utilized. Thus, the active ingredient may be utilized in the production of the coated food (specifically, the production of a modified coated food). "Modification of a coated food" and "production of a modified coated food" may be used interchangeably.

[0014] The active ingredient may be utilized in modifying or producing coated foods in the manner described below in the methods of the present invention.

[0015] The improvement of the quality of the battered food includes suppressing the deterioration of the battered food over time after it has been battered with oil. The deterioration of the coated food over time may be, for example, deterioration of the coated food over time associated with keeping warm after the cooking with oil. Examples of the deterioration include a decrease in yield of the coated food, a decrease in crispness of the coating, a decrease in crispiness of the coating, an increase in peeling of the coating, an increase in the viscosity of the surface of the food material, and a decrease in juiciness of the food material. By using an active ingredient, for example, one or more deteriorations selected from these deteriorations may be suppressed. By using an active ingredient, for example, all of these deteriorations may be suppressed. The modification of the coated food can be confirmed, for example, by comparing the parameters to be modified between a coated food produced using the active ingredient and a coated food produced without using the active ingredient. The method of measuring the parameters to be modified can be appropriately selected depending on various conditions such as the type of parameter. The comparison of the yield of the coated food can be measured, for example, by measuring and comparing the fluctuation in the weight of the coated food. Comparisons of the crispness of the coating, the crispiness of the coating, the peeling of the coating, the stickiness of the surface of the food material, and the juiciness of the food material can all be carried out, for example, by sensory evaluation by a specialist panel.

[0016] "Oil-containing particles" means particles that contain oil. Oil-containing particles may or may not consist of oil.

[0017] The oil is not particularly limited as long as it is edible. The oil may or may not be liquid at room temperature. "Oil" may also include what is called "fat" unless otherwise specified. The oil includes oils derived from animals (animal oil), oils derived from plants (vegetable oil), and hardened oils thereof. The animal oils include chicken fat, lard, beef tallow, sheep oil, whale oil, fish oil, egg oil, and butter. The fish oils include tuna oil, bonito oil, sardine oil, mackerel oil, salmon oil, and cod oil. The vegetable oils include rapeseed oil, rice oil, safflower oil, sunflower oil, olive oil, peanut oil, palm oil, palm kernel oil, coconut oil, soybean oil, corn oil, cottonseed oil, sesame oil, grape seed oil, and perilla oil. The hardened oils include partially hardened oils and extremely hardened oils. The oils include, in particular, vegetable oils. The oil may more particularly be rapeseed oil. As the oil, one type of oil may be used, or two or more types of oil may be used in combination.

[0018] Oil-containing particles include porous particles that retain oil.

[0019] The porous particles are not particularly limited as long as they are edible and can retain oil. Examples of the porous particles include silicon compound particles and cellulose particles. Examples of the silicon compounds include silicon dioxide (also called "silica") and calcium silicate. Examples of the porous particles include silica particles in particular. The porous particles may be insoluble particles. "Insoluble particles" may mean particles that are substantially insoluble in water. "Insoluble particles" may specifically mean particles that have a solubility in water at 25°C of 0.1 g / L or less, 0.01 g / L or less, or 0.001 g / L or less. The particle size of the porous particles is not particularly limited. The particle size of the porous particles may be, for example, 0.5 μm or more, 1 μm or more, 1.5 μm or more, 2 μm or more, 2.5 μm or more, or 3 μm or more, or 10 μm or less, 9 μm or less, 8 μm or less, 7 μm or less, 6 μm or less, 5 μm or less, 4 μm or less, or 3 μm or less, or a range of compatible combinations thereof. The particle size of the porous particles may be, for example, 1 to 10 μm, 2 to 6 μm, or 2 to 4 μm, as the median diameter. The "median diameter" means the particle size at 50% of the cumulative frequency in the particle size distribution obtained by the laser diffraction / scattering method. The median diameter can be measured, for example, using a laser diffraction / scattering type particle size measuring device (HORIBA LA-920). As the porous particles, one type of porous particles may be used, or two or more types of porous particles may be used in combination.

[0020] Oil-containing particles also include powdered oil.

[0021] The powdered oil is not particularly limited as long as it is edible. Examples of the powdered oil include powdered oil. Specific examples of the powdered oil include the powdered oils exemplified above. The particle size of the powdered oil is not particularly limited. The particle size of the powdered oil may be, for example, 0.5 μm or more, 1 μm or more, 1.5 μm or more, 2 μm or more, 2.5 μm or more, or 3 μm or more, as a median diameter, and may be 10 μm or less, 9 μm or less, 8 μm or less, 7 μm or less, 6 μm or less, 5 μm or less, 4 μm or less, or 3 μm or less, or may be in a range of a compatible combination thereof. The particle size of the powdered oil may be, for example, 1 to 10 μm, 2 to 6 μm, or 2 to 4 μm, as a median diameter. As the powdered oil, one type of powdered oil may be used, or two or more types of powdered oils may be used in combination.

[0022] The content of oil in the oil-containing particles may be, for example, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 40% (w / w) or more, 50% (w / w) or more, 60% (w / w) or more, 70% (w / w) or more, 80% (w / w) or more, or 90% (w / w) or more, or 100% (w / w) or less, 95% (w / w) or less, 90% (w / w) or less, 80% (w / w) or less, 70% (w / w) or less, 60% (w / w) or less, 50% (w / w) or less, 40% (w / w) or less, 30% (w / w) or less, or 20% (w / w) or less, or any compatible combination thereof. The oil content in the oil-containing particles may specifically be, for example, 10 to 95% (w / w), 30 to 90% (w / w), or 50 to 80% (w / w).

[0023] As the oil-containing particles, commercial products may be used, or those obtained by appropriate manufacturing may be used. The manufacturing method of oil-containing particles is not particularly limited. For example, oil-containing particles can be manufactured by known methods. Oil-containing particles may be refined to a desired degree or may not be refined. That is, as the oil-containing particles, refined products may be used, or materials containing oil-containing particles may be used.

[0024] The porous particles that hold oil can be prepared, for example, by contacting the porous particles with oil. Specifically, the porous particles that hold oil can be prepared, for example, by dropping or spraying oil onto the porous particles and stirring. When the oil is not liquid at room temperature, for example, the oil may be heated to make it liquid and then contacted with the porous particles. As the porous particles, commercially available products may be used, or those obtained by appropriate manufacturing may be used. As commercially available silica particles, Silopage (#721, etc.; Fuji Silysia Chemical Co., Ltd.) may be mentioned. Furthermore, as the silica particles, natural silica particles such as diatoms and diatomaceous earth may be used as they are or after appropriate processing.

[0025] The powdered oil can be prepared, for example, by emulsifying oil and water to prepare an emulsion (e.g., an O / W emulsion) and drying the emulsion. In addition to oil and water, ingredients such as emulsifiers, sugars, and proteins can be appropriately used to prepare the emulsion. Drying can be performed by any drying method, for example, spray drying, spray freezing, freeze drying, freeze pulverization, and extrusion granulation. The dried product can be used as the powdered oil, for example, as it is, or after being appropriately subjected to a process such as pulverization, granulation, or classification.

[0026] "Heat-resistant thickening polysaccharide" means a polysaccharide that forms a heat-resistant gel. In other words, heat-resistant thickening polysaccharide has gelling ability. "Heat-resistant gel" may mean a gel whose melting temperature is 70°C or higher. Hereinafter, heat-resistant thickening polysaccharide is also simply referred to as "thickening polysaccharide".

[0027] The thickening polysaccharide is not particularly limited as long as it is edible. Examples of the thickening polysaccharide include alginic acid, carrageenan, and gellan gum. Examples of the thickening polysaccharide include polysaccharides having a β-glucan main chain, polysaccharides having a polygalacturonic acid main chain, and polysaccharides having a mannan main chain. Some examples include:

[0028] "β-glucan" may mean a linear structure in which D-glucose is linked by a glycosidic bond. Examples of β-glucan include β-1,4 glucan and β-1,3 glucan. "β-1,4 glucan" may mean a linear structure in which D-glucose is linked by a β-1,4 glycosidic bond. "β-1,3 glucan" may mean a linear structure in which D-glucose is linked by a β-1,3 glycosidic bond. The β-glucan main chain may be modified or unmodified. Examples of modified β-glucan main chains include those in which a side chain is added and those in which the hydroxyl group is methoxylated. Specific examples of modified β-glucan main chains include β-1,4 xyloglucan. Examples of polysaccharides having a β-glucan main chain include tamarind seed gum, xanthan gum, methylcellulose, and curdlan. Polysaccharides having a β-glucan main chain include, in particular, polysaccharides having a β-1,4 xyloglucan structure, such as those found in tamarind seed gum.

[0029] "Polygalacturonic acid" may mean a linear structure in which D-galacturonic acid is linked by glycosidic bonds. An example of polygalacturonic acid is α-1,4 polygalacturonic acid. "α-1,4 polygalacturonic acid" may mean a linear structure in which D-galacturonic acid is linked by α-1,4 glycosidic bonds. The polygalacturonic acid backbone may or may not be modified. An example of a polysaccharide having a polygalacturonic acid backbone is pectin.

[0030] "Mannan" may mean a structure in which D-mannose is linked in a linear chain by glycosidic bonds. An example of mannan is β-1,4 mannan. "β-1,4 mannan" may mean a structure in which D-mannose is linked in a linear chain by β-1,4 glycosidic bonds. The mannan backbone may be modified or unmodified. A specific example of a modified mannan backbone is β-1,4 gacratemannan. An example of a polysaccharide having a mannan backbone is locust bean gum.

[0031] Specifically, examples of thickening polysaccharides include alginic acid, tamarind seed gum, xanthan gum, methylcellulose, curdlan, pectin, carrageenan, locust bean gum, and gellan gum. Examples of thickening polysaccharides include alginic acid.

[0032] Alginic acid may be a polysaccharide having a linear main chain structure in which β-D-mannuronic acid (M) and α-L-guluronic acid (G) are linked by 1,4 glycosidic bonds. The origin of alginic acid is not particularly limited. Examples of alginic acid include alginic acid derived from brown algae such as kombu and giant kelp. Parameters such as the ratio and distribution of M and G and molecular weight in alginic acid are not particularly limited as long as alginic acid can form a heat-resistant gel. The M / G ratio of alginic acid (molar ratio of M to G) may be, for example, 0.5 to 2.0, and in particular, 1.0 to 1.5.

[0033] The tamarind seed gum may be a polysaccharide obtained from tamarind seeds. The tamarind seed gum may be a polysaccharide having a β-1,4 glucan backbone. The tamarind seed gum may specifically be a polysaccharide having a β-1,4 xyloglucan structure. "β-1,4 xyloglucan" may mean a structure in which a D-xylose side chain is linked to a β-1,4 glucan backbone. The D-xylose residue may further be linked to a D-galactose residue. The tamarind seed gum may specifically have a repeating structure with XXXG, XXLG, XLXG, and XLLG repeating units. Here, "G" represents a D-glucose residue, "X" represents a D-glucose residue to which a D-xylose residue is linked via an α-1,6 bond (i.e., α-D-xylopyranose-(1→6)-β-D-glucopyranose), and "L" represents a D-glucose residue to which a D-galactose residue is linked via an α-1,6 bond (i.e., α-D-xylopyranose-(1→6)-β-D-glucopyranose). It indicates "X" in which a D-galactose residue is further linked to a xylose residue via a β-1,2 bond (i.e., β-D-galactopyranose-(1→2)-α-D-xylopyranose-(1→6)-β-D-glucopyranose). In tamarind seed gum, parameters such as the configuration of side chains (e.g., the ratio and distribution of XXXG, XXLG, XLXG, and XLLG) and molecular weight are not particularly limited as long as the tamarind seed gum can form a heat-stable gel.

[0034] Xanthan gum may be a polysaccharide produced by a microorganism such as Xanthomonas campestris. Xanthan gum may be a polysaccharide having a β-1,4 glucan backbone. Specifically, xanthan gum may be a polysaccharide having a structure in which side chains consisting of trisaccharides of α-D-mannose, β-D-glucuronic acid, and β-D-mannose are linked to every other residue of the β-1,4 glucan backbone. The mannose residues at the ends of the side chains may be pyruvylated. The mannose residues bound to the backbone may be acetylated. The parameters of the side chains in xanthan gum, such as the structure (e.g., the degree and distribution of pyruvylation and acetylation) and the molecular weight, are not particularly limited as long as the xanthan gum can form a heat-resistant gel.

[0035] Methylcellulose may be a polysaccharide having a β-1,4 glucan backbone. Specifically, methylcellulose may be a polysaccharide having a structure in which the hydroxyl groups of β-1,4 glucan are methoxylated. The parameters of methylcellulose, such as the degree and distribution of methoxylation and molecular weight, are not particularly limited as long as methylcellulose can form a heat-resistant gel.

[0036] The curdlan may be a polysaccharide produced by a microorganism such as an Agrobacterium bacterium or an Alcaligenes bacterium. The curdlan may be a polysaccharide having a β-1,3 glucan main chain. The parameters of the curdlan, such as the molecular weight, are not particularly limited as long as the curdlan can form a heat-resistant gel.

[0037] Pectin may be a polysaccharide having an α-1,4 polygalacturonic acid backbone. A side chain of a neutral sugar such as arabinose or galactose may be linked to the D-galacturonic acid residue. The carboxyl group of the D-galacturonic acid residue may be methyl esterified. The origin of the pectin is not particularly limited. Examples of pectin include those derived from various plants. The parameters of the side chain configuration (e.g., ratio and distribution of side chains), the degree and distribution of methyl esterification, and molecular weight of pectin are not particularly limited as long as the pectin can form a heat-resistant gel. Examples of pectin include low methoxyl pectin (LM pectin) and high methoxyl pectin (HM pectin). Examples of pectin include LM pectin. "Low methoxyl pectin" refers to pectin with a degree of esterification of less than 50%. "High methoxyl pectin" refers to pectin with a degree of esterification of 50% or more. The "degree of esterification" of pectin refers to the ratio of methyl-esterified galacturonic acid residues to the total galacturonic acid residues that constitute the main chain of pectin.

[0038] Carrageenan may be a polysaccharide having a main chain with a linear structure in which D-galactose is alternately linked by α-1,3 bonds and β-1,4 bonds. The D-galactose residue may be 3,6-anhydrogenated. The hydroxyl group of the D-galactose residue may be sulfated. The origin of the carrageenan is not particularly limited. Examples of carrageenan include those derived from seaweeds such as Eucheuma cottonii and Eucheuma spinosum. The parameters of the carrageenan, such as the degree and distribution of 3,6-anhydrogenation, the degree and distribution of sulfated, and the molecular weight, are not particularly limited as long as the carrageenan can form a heat-resistant gel. Examples of the carrageenan include kappa carrageenan and iota carrageenan.

[0039] Locust bean gum may be a polysaccharide obtained from the seeds of the carob tree. Locust bean gum may be a polysaccharide having a β-1,4 mannan backbone. Locust bean gum Specifically, it may be a polysaccharide having a β-1,4 gaculatomannan structure. The term "β-1,4 gaculatomannan" may mean a structure in which a galactose side chain is added to the main chain of β-1,4 mannan. The parameters of locust bean gum, such as molecular weight, are not particularly limited as long as the locust bean gum can form a heat-resistant gel.

[0040] Gellan gum may be a polysaccharide produced by a microorganism such as Sphingomonas elodea (formerly Pseudomonas elodea). Gellan gum may be a polysaccharide having a main chain with a repeating structure in which the repeating units are D-Glc(β1→4)D-GlcA(β1→4)D-Glc(β1→4)L-Rha(α1→3), in which D-glucose (D-Glc), D-glucuronic acid (D-GlcA), D-glucose (D-Glc), and L-rhamnose (L-Rha) are linked in this order. The hydroxyl group at the 2-position of the D-glucose residue at the left end of the repeating unit may be glycerylated. The hydroxyl group at the 6-position of the D-glucose residue at the left end of the repeating unit may be acetylated. The parameters of gellan gum, such as the degree and distribution of glycerylation, the degree and distribution of acetylation, and the molecular weight, are not particularly limited as long as gellan gum can form a heat-resistant gel.

[0041] As the thickening polysaccharide, a commercially available product may be used, or one obtained by appropriate production may be used. The method for producing the thickening polysaccharide is not particularly limited, and for example, a known method can be used. The thickening polysaccharide can be produced, for example, by chemical synthesis, enzyme reaction, extraction, fermentation, or a combination thereof. That is, the thickening polysaccharide can be produced, for example, by extraction from agricultural, aquatic and livestock products containing the thickening polysaccharide. The thickening polysaccharide can also be produced, for example, by culturing a microorganism capable of producing a thickening polysaccharide and recovering it from the culture. Alginic acid can be produced, for example, by extraction from brown algae such as kombu and giant kelp. Tamarind seed gum can be produced, for example, by extraction from tamarind seeds. Xanthan gum can be produced, for example, by culturing a microorganism capable of producing xanthan gum, such as Xanthomonas campestris, and recovering it from the culture. Methylcellulose can be produced, for example, by methoxylating the hydroxyl group of cellulose. Curdlan can be produced by culturing microorganisms capable of producing curdlan, such as bacteria of the genus Agrobacterium or Alcaligenes, and recovering it from the culture. Pectin can be produced by extracting it from plants, such as citrus peels. Carrageenan can be produced by extracting it from seaweeds, such as Eucheuma cottonii or Eucheuma spinosum. Locust bean gum can be produced by extracting it from carob seeds. Gellan gum can be produced by culturing microorganisms capable of producing gellan gum, such as Sphingomonas elodea (formerly Pseudomonas elodea), and recovering it from the culture. Commercially available sodium alginate includes Chimica Algin I (IL-2, IL-6, I-1, I-3, I-5, I-8, etc.; Chimica Co., Ltd.). An example of a commercially available tamarind seed gum is Glyloid 3S (DSP Gokyo Food & Chemical Co., Ltd.) The thickening polysaccharide may or may not be purified to a desired degree.That is, the thickening polysaccharide may be a purified product or a material containing the thickening polysaccharide. Examples of the material containing the thickening polysaccharide include agricultural, fishery and livestock products containing the thickening polysaccharide, cultures of microorganisms capable of producing the thickening polysaccharide, and processed products thereof.

[0042] Any component capable of forming a salt may be used in its free form, as its salt, or as a combination thereof. That is, the term "active ingredient" may mean an active ingredient in its free form, or a salt thereof, or a combination thereof, unless otherwise specified. Specifically, for example, the term "alginic acid" may mean alginic acid in its free form, or a salt thereof, or a combination thereof, unless otherwise specified. Alginic acid may in particular be an alginate salt. Furthermore, any of these components (e.g., free form or salt) may include non-hydrates and hydrates, unless otherwise specified. Any component other than the active ingredient (e.g., a component other than the active ingredient that may be contained in the composition of the present invention, The same applies to the ingredients other than the active ingredient that can be used in the method of the present invention). The salt is not particularly limited as long as it does not impair the food modification effect. For example, salts of acidic groups such as carboxyl groups include ammonium salts, salts with alkali metals such as sodium and potassium, salts with alkaline earth metals such as calcium and magnesium, aluminum salts, zinc salts, salts with organic amines such as triethylamine, ethanolamine, morpholine, pyrrolidine, piperidine, piperazine, and dicyclohexylamine, and salts with basic amino acids such as arginine and lysine. In addition, for example, salts of basic groups such as amino groups include salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, nitric acid, and hydrobromic acid, salts with organic carboxylic acids such as acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, tannic acid, butyric acid, hybenzic acid, pamoic acid, enanthic acid, decanoic acid, teoclic acid, salicylic acid, lactic acid, oxalic acid, mandelic acid, malic acid, and methylmalonic acid, and salts with organic sulfonic acids such as methanesulfonic acid, benzenesulfonic acid, and p-toluenesulfonic acid. For example, salts of alginic acid include sodium salts, potassium salts, ammonium salts, and calcium salts. Salts of alginic acid include, in particular, water-soluble alginates such as sodium salts, potassium salts, and ammonium salts. Salts of alginic acid include, in particular, sodium salts. As the salt, one type of salt may be used, or two or more types of salts may be used in combination.

[0043] When a material containing an active ingredient is used, the amount of the active ingredient (e.g., the content (concentration) or the amount used) is calculated based on the amount of the active ingredient itself in the material. However, for convenience, unless otherwise specified, when a polysaccharide thickener is generally manufactured and distributed in the form of a mixture (crude product, etc.) that may contain impurities, the amount of the entire mixture may be considered to be the amount of the polysaccharide thickener itself. That is, for example, the weight of the commercially available polysaccharide thickeners exemplified above may be considered to be the weight of the polysaccharide thickener itself, regardless of its purity, unless otherwise specified.

[0044] <2> Compositions of the Invention The composition of the present invention is a composition that contains an active ingredient.

[0045] That is, the composition of the present invention is a composition containing the following component (A): (A) Oil-containing particles.

[0046] The composition of the present invention may further comprise the following component (B): (B) Heat-resistant thickening polysaccharide.

[0047] By utilizing the composition of the present invention, it is possible to improve a food with a coating, and therefore the composition of the present invention may be utilized for improving a food with a coating, i.e., the composition of the present invention may be, for example, a composition for improving a food with a coating.

[0048] Furthermore, modified coated foods can be produced by using the composition of the present invention. Thus, the composition of the present invention may be used for producing coated foods (specifically, producing modified coated foods). That is, the composition of the present invention may be, for example, a composition for producing coated foods (specifically, producing modified coated foods).

[0049] The compositions of the present invention may be used to modify or prepare coated foods in the manner described in the methods of the present invention below.

[0050] The composition of the present invention may consist of an active ingredient, or may contain ingredients other than the active ingredient.

[0051] The ingredients other than the active ingredient are not particularly limited as long as they do not impair the food improving effect. The ingredients other than the active ingredient can be appropriately selected depending on various conditions such as the type of food with coating. Examples of the ingredients other than the active ingredient include ingredients that are blended in foods or medicines.

[0052] As the component other than the active ingredient, specifically, a component that is effective for gelling the thickening polysaccharide can be mentioned. Such a component can be calcium. Examples of calcium include calcium salts such as calcium chloride. Calcium can be used in combination with thickening polysaccharides such as alginic acid.

[0053] Specific examples of ingredients other than the active ingredient include ingredients that are effective in producing coated foods. Examples of ingredients that are effective in producing coated foods include ingredients that may be contained in materials that may be used before the coating material is applied to the food ingredients. Examples of ingredients that may be used before the coating material is applied to the food ingredients include seasoning liquid, dusting powder, egg liquid, and batter liquid. Examples of ingredients that are effective in producing coated foods include ingredients that may be contained in the coating material. Such ingredients will be described later.

[0054] As the ingredient other than the active ingredient, one kind of ingredient may be used, or two or more kinds of ingredients may be used in combination.

[0055] The composition of the present invention can be produced, for example, by appropriately mixing the active ingredient and, optionally, other ingredients.

[0056] The composition of the present invention may be, for example, appropriately formulated. In the formulation, additives may be appropriately used. Examples of additives include excipients, binders, disintegrants, lubricants, stabilizers, flavorings, diluents, surfactants, and solvents. Additives can be appropriately selected according to various conditions such as the shape of the composition of the present invention.

[0057] The shape of the composition of the present invention is not particularly limited. The composition of the present invention may be in any shape, such as powder, flake, tablet, paste, liquid, etc. The composition of the present invention may be in particular powder.

[0058] The content of each component (i.e., active ingredient and optional other components) in the composition of the present invention is not particularly limited, as long as it can obtain food modification effect.The content of each component in the composition of the present invention can be appropriately set according to various conditions such as, for example, the type of component, the amount of each component used when modifying or producing the coated food, and the amount of the composition of the present invention used when modifying or producing the coated food.

[0059] The total content of the active ingredients in the composition of the present invention is more than 0% (w / w) and less than or equal to 100% (w / w). The total content of the active ingredients in the composition of the present invention may be, for example, 1% (w / w) or more, 2% (w / w) or more, 5% (w / w) or more, 10% (w / w) or more, 15% (w / w) or more, 20% (w / w) or more, 30% (w / w) or more, 40% (w / w) or more, 50% (w / w) or more, 60% (w / w) or more, 70% (w / w) or more, 80% (w / w) or more, or 90% (w / w) or more. , 100% (w / w) or less, 95% (w / w) or less, 90% (w / w) or less, 80% (w / w) or less, 70% (w / w) or less, 60% (w / w) or less, 50% (w / w) or less, 40% (w / w) or less, 30% (w / w) or less, 20% (w / w) or less, 15% (w / w) or less, 10% (w / w) or less, or 5% (w / w) or less, or any non-consistent combination thereof.

[0060] When the composition of the present invention contains component (B), the content of component (B) in the composition of the present invention is, for example, 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, based on 100 parts by weight of component (A). It may be 2000 parts by weight or less, 1000 parts by weight or less, 500 parts by weight or more, 1000 parts by weight or less, 500 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, or 20 parts by weight or less, or a compatible combination thereof. When the composition of the present invention contains component (B), the content of component (B) in the composition of the present invention may be, for example, 5 to 2000 parts by weight, 20 to 500 parts by weight, or 50 to 200 parts by weight relative to 100 parts by weight of component (A).

[0061] The content of each active ingredient in the composition of the present invention can be set, for example, so as to satisfy the total content and amount ratio of the active ingredients exemplified above. In addition, the content of each active ingredient in the composition of the present invention can be set, for example, so that the amount of each active ingredient used is within a desired range when modifying or producing a food with a coating using the composition of the present invention. The amount of each active ingredient used can be, for example, within the range exemplified in the explanation of the method of the present invention (described later).

[0062] Each component (i.e., active ingredient and optional other components) contained in the composition of the present invention may be mixed together and contained in the composition of the present invention, or may be contained separately or in any combination in the composition of the present invention.For example, the composition of the present invention may be provided as a set of active ingredients each packaged separately.In such a case, the components contained in the set can be used together as appropriate when used.

[0063] <3> Methods of the Invention The method of the present invention is a method which comprises the step of utilizing an active ingredient.

[0064] That is, the method of the present invention is a method comprising the step of utilizing the following component (A): (A) Oil-containing particles.

[0065] The method of the present invention may further comprise the following component (B): (B) Heat-resistant thickening polysaccharide.

[0066] The method of the present invention, specifically by utilizing an active ingredient, can modify a food with a batter, i.e., has the effect of modifying a food with a batter. Thus, the method of the present invention may be carried out for modifying a food with a batter. That is, the method of the present invention may be, for example, a method for modifying a food with a batter. The method is also referred to as the "modification method of the present invention."

[0067] Furthermore, the method of the present invention, specifically by utilizing the active ingredient, can produce modified coated foods. Thus, the method of the present invention may be carried out for producing coated foods (specifically, producing modified coated foods). That is, the method of the present invention may be, for example, a method for producing coated foods (specifically, producing modified coated foods). This method is also referred to as the "production method of the present invention."

[0068] In the modification or production of coated foods, the active ingredient can be used by adhering it to food ingredients. That is, the use of the active ingredient can be, for example, adhering the active ingredient to food ingredients. That is, the method of the present invention may be, for example, a method for modifying coated foods, including a step of adhering the active ingredient to food ingredients and a step of adhering a coating material to the food ingredients. The method of the present invention may also be, for example, a method for producing coated foods (specifically, producing a modified coated food), including a step of adhering the active ingredient to food ingredients and a step of adhering a coating material to the food ingredients. The step of adhering the active ingredient to food ingredients is also referred to as the "active ingredient adhering step". Specifically, the active ingredient adhering step is a step of adhering the active ingredient to food ingredients to obtain food ingredients having the active ingredient adhering thereto. The step of applying the coating material to the food material is also referred to as a "coating material application step". Specifically, the coating material application step may be a step of applying the coating material to the food material to obtain a food material coated with the coating material. The active ingredient may be applied to the food material so as to come into contact with the surface of the food material.

[0069] The coating material attachment step may be carried out, for example, after the active ingredient attachment step. That is, in the modification or production of a coated food, the active ingredient can be attached to the food before the coating material is attached to the food. That is, the use of the active ingredient can be achieved by attaching the active ingredient to the food before the coating material is attached to the food. In other words, in the method of the present invention, the active ingredient can be attached to the food, and then the coating material can be attached. That is, the method of the present invention may be, for example, a method for modifying a coated food, including a step of attaching the active ingredient to the food, and a step of further attaching a coating material to the food to which the active ingredient is attached. In addition, the method of the present invention may be, for example, a method for producing a coated food (specifically, producing a modified coated food), including a step of attaching the active ingredient to the food, and a step of further attaching a coating material to the food to which the active ingredient is attached. That is, the coating material attachment step may be, specifically, a step of further attaching a coating material to the food to which the active ingredient is attached, to obtain a food to which the active ingredient and the coating material are attached. In other words, the active ingredient may be utilized by being disposed between the coating material and the food ingredient of a coated food product.

[0070] The coating material attachment step may be carried out simultaneously with the active ingredient attachment step. That is, in the modification or production of a coated food, the active ingredient can be used by attaching it to the food material at the same time as the coating material. That is, the use of the active ingredient can be, for example, attaching the active ingredient to the food material at the same time as the coating material. In other words, in the method of the present invention, for example, the active ingredient and the coating material may be attached to the food material at the same time. That is, the active ingredient attachment step and the coating material attachment step may be carried out simultaneously, for example, as a step of attaching the active ingredient and the coating material to the food material to obtain a food material to which the active ingredient and the coating material are attached. That is, the method of the present invention may be, for example, a method of modifying a coated food, which includes a step of simultaneously attaching the active ingredient and the coating material to the food material. In addition, the method of the present invention may be, for example, a method of producing a coated food (specifically, producing a modified coated food), which includes a step of simultaneously attaching the active ingredient and the coating material to the food material. For example, the active ingredient attachment step and the coating material attachment step can be carried out simultaneously by attaching a coating material containing an active ingredient to the food material. That is to say, the method of the present invention may specifically be, for example, a method for modifying a coated food or a method for producing a coated food (specifically, a method for producing a modified coated food) which includes a step of adhering a coating material containing an active ingredient to food ingredients.

[0071] The active ingredient may be utilized in the active ingredient attachment step in any manner that allows it to be attached to the food material. For example, the active ingredient may be utilized in the active ingredient attachment step in the form of a composition of the present invention. That is, "attaching an active ingredient to a food material" also includes attaching the composition of the present invention to a food material.

[0072] The modification or production of the coated food may be carried out in the same manner as the production of a normal coated food, for example, except for the use of an active ingredient. That is, the modification or production of the coated food may be carried out using the same ingredients and under the same production conditions as a normal coated food, for example, except for the use of an active ingredient. Furthermore, the ingredients and production conditions of the coated food may both be appropriately modified for use in the modification or production of the coated food. The method of the present invention may include a step of producing a coated food from the ingredients of the coated food. This step is also referred to as a "production step of a coated food".

[0073] The type of the battered food is not particularly limited. Examples of battered foods include foods with a crispy batter. Specific examples of battered foods include fried chicken, cutlets, fries, tempura, and croquettes. Specific examples of fried chicken, cutlets, fries, tempura, and croquettes include fried chicken, cutlets, fries, tempura, and croquettes made with ingredients described below. Specific examples of fried chicken include fried chicken and fried octopus, and other chicken and seafood. Examples of cutlets include meat and poultry cutlets such as pork cutlets, beef cutlets, chicken cutlets, and minced meat cutlets. Examples of fries include seafood fries such as fried horse mackerel, fried oysters, and fried shrimp. Examples of tempura include seafood tempura and vegetable tempura. Examples of croquettes include potato croquettes and cream croquettes.

[0074] Ingredients for battered foods include food ingredients and batter materials. "Food ingredients" may mean ingredients placed on the inside of a battered food, specifically, ingredients placed on the inside of the batter material in a battered food. "Batter materials" may mean ingredients placed on the outside of a battered food, specifically, ingredients placed on the outside of the food ingredients in a battered food.

[0075] First, active ingredients can be attached to food ingredients.

[0076] The type of food material is not particularly limited. The food material can be appropriately selected according to various conditions such as the type of the battered food. Examples of the food material include protein-containing food materials. "Protein-containing food materials" refers to food materials containing protein. Examples of proteins include animal proteins and vegetable proteins. Examples of animal protein-containing food materials include meat and seafood. "Meat" refers to meat for eating. Examples of meat include animal meat and poultry meat. Examples of animals include livestock such as cows, pigs, horses, sheep, goats, and rabbits; wild animals such as boars, deer, and bears; and marine mammals such as whales, dolphins, and sea lions. Examples of birds include chickens, turkeys, ducks, geese, guinea fowl, quails, and ostriches. Examples of seafood include fish such as horse mackerel, salmon, cod, pufferfish, whiting, conger eel, hoki, and hake, crustaceans such as shrimp and crabs, shellfish such as scallops and oysters, and other marine products such as squid and octopus. Examples of vegetable protein-containing food materials include veggie meat. "Vegetable meat" may mean a foodstuff made by processing vegetable protein or a raw material containing the same into meat-like foodstuff. Examples of vegetable protein include proteins of beans, wheat, rice, corn, potatoes, seeds, and mushrooms. Examples of beans include soybeans, peas, broad beans, chickpeas, almonds, peanuts, and lupin beans. Examples of wheat include wheat, barley, and rye. Examples of seeds include sunflower seeds, pumpkin seeds, quinoa, chia seeds, and hemp seeds. Examples of vegetable protein include soybean protein. That is, examples of vegetable protein-containing foodstuffs include soybean protein-containing foodstuffs, such as soybean protein-containing veggie meat. Examples of foodstuffs include vegetables. Examples of vegetables include mushrooms and root vegetables. Examples of foodstuffs include protein-containing foodstuffs, such as meat. As foodstuffs, one type of foodstuff may be used, or two or more types of foodstuffs may be used in combination. These foodstuffs may be used in the method of the present invention, for example, as they are or after appropriate processing. Processing includes cutting, mincing, and other shaping, heating, and seasoning.

[0077] That is, examples of the battered food include battered protein-containing foods. "Battered protein-containing foods" may refer to battered foods in which at least a portion of the ingredients is a protein-containing ingredient. Examples of the battered protein-containing foods include battered animal protein-containing foods and battered vegetable protein-containing foods. Specific examples of the battered protein-containing foods include battered meat foods, battered seafood foods, and battered veggie meat foods. "Battered protein-containing foods" may specifically refer to battered foods in which 50% (w / w) or more, 70% (w / w) or more, or 90% (w / w) or more of the ingredients are protein-containing ingredients. The explanation of the battered protein-containing foods may be applied mutatis mutandis to each specific example of the battered protein-containing foods. That is, for example, "battered animal protein-containing food", "battered vegetable protein-containing food", "battered meat food", "battered seafood food", and "battered vegetarian meat food" are food products in which at least a portion of the food ingredients (for example, 50% (w / w) or more, 70% (w / w) or more, or 90% (w / w) or more of the food ingredients) are It may refer to coated foods that are animal protein-containing foods, vegetable protein-containing foods, meat, seafood, and veggie meats.

[0078] Further, examples of the coated food include coated vegetable foods. The term "coated vegetable food" may mean a coated food in which at least a portion of the ingredients are vegetables. The term "coated vegetable food" may specifically mean a coated food in which 50% (w / w) or more, 70% (w / w) or more, or 90% (w / w) or more of the ingredients are vegetables. The explanation of the coated vegetable food can be applied mutatis mutandis to each specific example of the coated vegetable food.

[0079] The timing of carrying out the active ingredient application step is not particularly limited as long as it is carried out before or during the coating material application step. That is, the active ingredient application step may be carried out at any stage in the production process of the coated food, before or during the coating material application step.

[0080] The following description will mainly focus on the case where the active ingredient application step is carried out before the coating application step, but the description can also be applied mutatis mutandis to the case where the active ingredient application step and the coating application step are carried out simultaneously.

[0081] The method of attaching the active ingredient to the food material is not particularly limited. The method of attaching the active ingredient to the food material can be appropriately selected depending on various conditions such as the type of food material and the type of food with coating. The active ingredient may be used, for example, as it is, or after appropriate dilution. The active ingredient may be used in a desired form. The active ingredient may be used, for example, in a solid form such as a powder, or in a liquid form. The active ingredient may be used, particularly, in a powder form. When the active ingredient is used in a solid form such as a powder, the active ingredient can be attached to the food material by, for example, mixing with the food material or sprinkling on the food material. When the active ingredient is used in a liquid form, the active ingredient can be attached to the food material by, for example, immersing the food material, applying to the food material, dripping on the food material, spraying on the food material, or the like.

[0082] The active ingredient attachment step may be carried out, for example, in conjunction with the production step of a coated food, or may be carried out separately from the production step of a coated food. In the production step of a coated food, for example, operations such as immersing the foodstuff in a seasoning liquid, attaching a dusting powder to the foodstuff, attaching an egg liquid to the foodstuff, and attaching a batter liquid to the foodstuff may be carried out. These operations can be appropriately selected depending on various conditions such as the type of foodstuff and the type of coated food. These operations may be carried out alone or in appropriate combination. Thus, for example, the active ingredient can be attached to the foodstuff by incorporating the active ingredient in ingredients such as seasoning liquid, dusting powder, egg liquid, and batter liquid and carrying out the above operations.

[0083] In the active ingredient attachment step, ingredients other than the active ingredient may be attached to the food material. The description of the ingredients other than the active ingredient that may be contained in the composition of the present invention can be applied mutatis mutandis to the ingredients other than the active ingredient that may be used in the active ingredient attachment step.

[0084] As the component other than the active ingredient, specifically, a component that is effective for gelling the heat-resistant thickening polysaccharide can be mentioned. Such a component can be calcium. Examples of calcium include calcium salts such as calcium chloride. Calcium can be used in combination with the heat-resistant thickening polysaccharide, such as alginic acid.

[0085] Specific examples of ingredients other than the active ingredient include ingredients that are effective in producing coated foods. Examples of ingredients that are effective in producing coated foods include ingredients that can be contained in materials that can be used before applying the coating material to the foodstuff. Examples of materials that can be used before applying the coating material to the foodstuff include seasoning liquid, dusting powder, egg liquid, and batter liquid. Examples of ingredients that can be contained in seasoning liquid include seasonings. Examples of ingredients that can be contained in dusting powder include grain flour, starch, protein, Examples of the ingredients that can be contained in the egg liquid include eggs and seasonings. Examples of the ingredients that can be contained in the batter liquid include grain flour, starch, oil, eggs, and seasonings. In addition, liquid ingredients such as seasoning liquid, egg liquid, and batter liquid may be prepared by diluting with liquids such as water, milk, and beaten eggs. Such liquids may also be used to dilute active ingredients and coating materials. All of these ingredients may be attached to the food material in a state where they are contained in the above-mentioned ingredients, or may be attached to the food material separately from the above-mentioned ingredients.

[0086] When two or more active ingredients are used, the description of the attachment of the active ingredients can be applied independently to each active ingredient, unless otherwise specified. When two or more active ingredients are used, the active ingredients may be attached to the food material all at the same time, or may be attached to the food material separately, or may be attached to the food material separately in any combination. When two or more active ingredients are used, the order in which the active ingredients are attached to the food material is not particularly limited. The description of the case where two or more active ingredients are used can also be applied mutatis mutandis to the case where an active ingredient and an ingredient other than the active ingredient are used in combination. When components (A) and (B) are used in combination, the ingredients may be attached to the food material so that they are held in a positional relationship that allows them to contact each other. When components (A) and (B) are used in combination, the ingredients may typically be mixed in advance and then attached to the food material. When component (B) and an ingredient effective for its gelation are used in combination, the ingredients may be attached to the food material so that they are held in a positional relationship that allows them to contact each other. When component (B) and the active ingredient for gelling are used in combination, the ingredients may typically be premixed before being applied to the food material.

[0087] The amount of the active ingredient used is not particularly limited as long as the food quality improving effect is obtained. The "amount of the active ingredient used" may mean the amount of the active ingredient attached to the food material, unless otherwise specified.

[0088] The amount of component (A) used, relative to 100 parts by weight of the food material, is, for example, 0.01 parts by weight or more, 0.02 parts by weight or more, 0.03 parts by weight or more, 0.05 parts by weight or more, 0.07 parts by weight or more, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 0.4 parts by weight or more, 0.5 parts by weight or more, 0.6 parts by weight or more, 0.7 parts by weight or more, 0.8 parts by weight or more, 0.9 parts by weight or more, 1 part by weight or more, 1.1 parts by weight or more, or 1.2 parts by weight or more. The amount of component (A) may be, for example, 0.05 to 5 parts by weight, 0.1 to 3 parts by weight, or 0.5 to 2 parts by weight, or a combination thereof that is not contradictory. The amount of component (A) used may be, for example, 0.05 to 5 parts by weight, 0.1 to 3 parts by weight, or 0.5 to 2 parts by weight, based on 100 parts by weight of the food material.

[0089] Furthermore, the amount of component (A) used may be, for example, 3 / 4 of the amount of component (A) exemplified above, calculated as the amount of oil contained in component (A), per 100 parts by weight of the food material.

[0090] When component (B) is used, the amount of component (B) used is, for example, 0.01 parts by weight or more, 0.02 parts by weight or more, 0.03 parts by weight or more, 0.05 parts by weight or more, 0.07 parts by weight or more, 0.1 parts by weight or more, 0.2 parts by weight or more, 0.3 parts by weight or more, 0.4 parts by weight or more, 0.5 parts by weight or more, 0.6 parts by weight or more, 0.7 parts by weight or more, 0.8 parts by weight or more, 0.9 parts by weight or more, 1 part by weight or more, 1.1 parts by weight or more, Alternatively, the amount may be 1.2 parts by weight or more, 5 parts by weight or less, 4 parts by weight or less, 3 parts by weight or less, 2.5 parts by weight or less, 2 parts by weight or less, 1.7 parts by weight or less, 1.5 parts by weight or less, 1.4 parts by weight or less, 1.3 parts by weight or less, 1.2 parts by weight or less, 1.1 parts by weight or less, 1 part by weight or less, 0.9 parts by weight or less, 0.8 parts by weight or less, 0.7 parts by weight or less, 0.6 parts by weight or less, or 0.5 parts by weight or less, or any combination thereof that does not contradict. When component (B) is used, the amount of component (B) used is, for example, 0.05 to 5 parts by weight, 0.1 to 3 parts by weight, or 0.5 to 100 parts by weight of the food material. Alternatively, it may be 0.5 to 2 parts by weight.

[0091] When component (B) is used, the amount of component (B) used may be, for example, 5 parts by weight or more, 10 parts by weight or more, 20 parts by weight or more, 50 parts by weight or more, 100 parts by weight or more, 200 parts by weight or more, or 500 parts by weight or more, or 2000 parts by weight or less, 1000 parts by weight or less, 500 parts by weight or less, 200 parts by weight or less, 100 parts by weight or less, 50 parts by weight or less, or 20 parts by weight or less, or a compatible combination thereof, relative to 100 parts by weight of component (A). When component (B) is used, the amount of component (B) used may be, for example, 5 to 2000 parts by weight, 20 to 500 parts by weight, or 50 to 200 parts by weight, relative to 100 parts by weight of component (A).

[0092] Next, a coating material can be applied to the foodstuff to which the active ingredient has been applied.

[0093] The type of coating material is not particularly limited. The coating material can be appropriately selected according to various conditions such as the type of food to be coated. Examples of the coating material include grain flour and starch. Examples of grain flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, soy flour, and corn flour. Examples of grain flour include wheat flour in particular. Examples of wheat flour include strong flour, medium flour, weak flour, and whole wheat flour. Examples of starch include potato starch, tapioca starch, wheat starch, sweet potato starch, corn starch, rice starch, red bean starch, and processed starches thereof. Examples of the coating material also include bread crumbs, fried dumplings, croutons, and rice crackers. Examples of the coating material also include batter liquid. As the coating material, one type of material may be used, or two or more types of materials may be used in combination.

[0094] The method of attaching the coating material to the foodstuff is not particularly limited. The method of attaching the coating material to the foodstuff can be appropriately selected depending on various conditions such as the type of foodstuff and the type of food with coating. The coating material may be used, for example, as it is or after appropriate dilution. The coating material may be used in a desired form. The coating material may be used, for example, in a solid form such as a powder, or in a liquid form. When the coating material is used in a solid form such as a powder, the coating material can be attached to the foodstuff by, for example, mixing with the foodstuff or sprinkling on the foodstuff. When the coating material is used in a liquid form, the coating material can be attached to the foodstuff by, for example, immersing the foodstuff in the coating material, applying it to the foodstuff, dripping it onto the foodstuff, spraying it onto the foodstuff, or the like.

[0095] The amount of coating material applied to the food material is not particularly limited. The amount of coating material applied to the food material may be, for example, a normal amount used when producing a coated food.

[0096] Note that the coating material and other materials may be relatively distinguished. Typically, the material placed in the outermost layer of the coated food during cooking may be regarded as the coating material. That is, for example, when cooking without adding additional materials after applying batter to the food, the batter may be regarded as the coating material. Therefore, in this case, the active ingredient application step may be performed before applying batter to the food. Also, for example, when cooking after applying batter to the food and then applying additional materials (such as bread crumbs) to the food, the additional materials may be regarded as the coating material. Therefore, in this case, the active ingredient application step may be performed before applying the additional materials to the food, and for example, the active ingredient may be included in the batter and applied to the food.

[0097] When the active ingredient application step and the coating material application step are carried out simultaneously, the active ingredient and the coating material may, for example, be mixed in advance, or may not be mixed in advance. For example, the active ingredient application step and the coating material application step can be carried out simultaneously by applying a coating material containing the active ingredient to the foodstuff. The active ingredient application step and the coating material application step may be carried out simultaneously, particularly when a coating material used in the form of a liquid, such as a batter, is used. That is, the coating material containing an active ingredient is a coating material used in the form of a liquid, such as a batter, containing an active ingredient. Materials include:

[0098] By adhering the active ingredient and the coating material to the food material in this manner, a coated food is obtained. By adhering the active ingredient and the coating material to the food material in this manner, specifically, a coated food before being oiled is obtained.

[0099] The battered food may be provided, for example, before being oiled or after being oiled. The battered food may also be provided, for example, before being oiled or after being oiled, after being processed, for example, frozen. Battered food before being oiled is also referred to as "raw battered food". Battered food after being oiled is also referred to as "oiled battered food". Battered food may be provided as a battered food before being oiled, for example, when the coating material is a solid, such as a powder.

[0100] The method of the present invention may further include a step of oiling the raw, coated food. This step is also referred to as an "oil-adjusting step". Specifically, the oil-adjusting step may be a step of oiling the raw, coated food to obtain an oil-adjusted coated food. "Oil-adjusting" may mean a heat treatment in the presence of oil. Examples of oil-adjusting include deep-frying and baking after applying oil to the coating material. An example of oil-adjusting is particularly deep-frying.

[0101] <4> Use of active ingredients The present invention also discloses the use of the active ingredient in the applications exemplified above, i.e., for example, the use of the active ingredient for modifying or producing a coated food product, or in the manufacture of a composition for modifying or producing a coated food product.

[0102] The present invention also discloses active ingredients for use in the applications exemplified above, i.e., active ingredients for use in modifying or producing foods with a coating, and active ingredients for use in producing compositions for modifying or producing foods with a coating.

[0103] The present invention also discloses the use of each active ingredient in combination with other active ingredients. That is, the present invention discloses, for example, the use of component (A) in combination with component (B) and the use of component (B) in combination with component (A). Each active ingredient may be used in combination with other active ingredients for the uses exemplified above.

[0104] <5> The coated food of the present invention The coated food of the present invention is a coated food comprising an active ingredient. The coated food of the present invention may be specifically a coated food comprising a food ingredient, a coating material attached to the food ingredient, and an active ingredient attached to the food ingredient. The coated food of the present invention may be more specifically a coated food comprising a food ingredient and a coating material attached to the food ingredient, and comprising an active ingredient between the food ingredient and the coating material. The coated food of the present invention may be more specifically a coated food comprising a food ingredient and a coating material attached to the food ingredient, and the coating material contains an active ingredient. The coated food of the present invention may or may not further comprise other ingredients. The description of the coated food produced by the method of the present invention can be applied mutatis mutandis to the coated food of the present invention. The description of the materials used in the method of the present invention can be applied mutatis mutandis to the materials such as the food ingredient, coating material, active ingredient, and other ingredients that constitute the coated food of the present invention.

[0105] The method for producing the coated food of the present invention is not particularly limited. The coated food of the present invention can be produced, for example, by the method of the present invention.

[0106] In addition, when the coated food of the present invention is a coated food with oil, the ingredients, coating materials, active ingredients, other ingredients, etc., that constitute the coated food of the present invention may all be understood as the ingredients after heating. In other words, the "heat-stable thickening polysaccharide" contained in the food of the present invention may include gelled heat-stable thickening polysaccharide. For example, the "sodium alginate" in the food of the present invention may include gelled sodium alginate (e.g., calcium alginate). EXAMPLES

[0107] The present invention will now be described in more detail with reference to the following non-limiting examples.

[0108] Example 1: Evaluation of the effect of adding oil-containing particles on preventing deterioration of food with batter over time In this example, the effect of adding various ingredients to fried chicken in inhibiting deterioration over time was evaluated using the change in yield during storage after frying as an indicator.

[0109] Rapeseed oil-containing silica was obtained by the following method. 10 g of silica (Silopage #721; Fuji Silysia Chemical Co., Ltd.) was weighed into a 500 mL beaker. A stirrer was placed in the beaker, and the stirring speed was set to 450 rpm. During stirring, 5 mL of rapeseed oil was slowly dripped in at a time using a pipette to avoid the formation of lumps. This operation was repeated six times to allow 30 mL of rapeseed oil to be absorbed into 10 g of silica. The resulting powder sample was used as rapeseed oil-containing silica. For this operation, sterilized equipment such as an autoclave was used.

[0110] As shown in Figure 1, after removing the skin, fat, and tendons from commercially available domestic chicken thigh meat (broiler chicken breed), the muscle around the femur was obtained using a knife. The muscle was shaped into a rectangular parallelepiped with a width of 40 mm, length of 20 mm, and thickness of 5 mm, with the muscle fiber direction as the horizontal side. A 0.3M aqueous solution of sodium chloride "Nakuru M" (manufactured by Naikai Salt Co., Ltd.) was added to the shaped meat at 20% weight of the meat as the soaking liquid, vacuum-packed using a vacuum packaging machine "V-455G-1" (manufactured by TOSEI Co., Ltd.), and refrigerated at 4°C for 18 hours. After that, the meat was removed from the vacuum pack and left to stand in a colander for 1 minute to drain the liquid, and potato starch "Hokkaido potato starch" (manufactured by IY Foods Co., Ltd.) was added at 10% weight of the meat as a dusting powder, and the mixture was inverted and mixed in a bag for 30 seconds. Each material was mixed in the soaking liquid or dusting powder so that the amount added was as shown in Table 1. When each ingredient was mixed in the dusting flour, the amount of dusting flour used was 10% by weight of meat, as the total amount of potato starch and each ingredient. In addition, the amount of silica in the table indicates the amount of silica, not including the amount of rapeseed oil contained in the silica. A batter liquid was prepared in a bowl by mixing weak wheat flour "Nissin Flour" (manufactured by Nisshin Foods Co., Ltd.) and water in a weight ratio of 1:1.5, and the meat coated with the dusting flour was immersed in the batter liquid once, and when the liquid was no longer dripping, it was placed on a frying net covered with cooking sheet. This was fried in rapeseed oil "FM Super Fry Oil" (manufactured by J-Oil Mills Co., Ltd.) in a fryer at 175°C for 5 minutes to obtain a fried chicken sample. The obtained fried chicken sample was transferred to a hotter fixture "CHS-090CSE" (manufactured by Sanden Co., Ltd.) and stored at an internal temperature of 70°C for 3 hours. The weight ratio [%] before and after storage in the hotter (weight after 3 hours storage in the hotter / weight immediately after frying) was then calculated, and this was taken as the "index value for inhibiting deterioration over time (n=4, average value)" which indicates the amount of water retention over time. This index value is based on the value of 77.5% for the non-additive group, with 77.5% or less being rated as "-" for no effect or adverse effect, 77.6% to less than 82.5% being rated as "+" for inhibiting deterioration over time, 82.5% to less than 85% being rated as "++" for a strong inhibitory effect on deterioration over time, and 85% or more being rated as "+++" for a significant inhibitory effect on deterioration over time.

[0111] The results are shown in Table 2. In the single test plots (No. 1-10), the effect of inhibiting deterioration over time was observed in the test plots containing alkali (sodium carbonate), trehalose, sodium alginate, and rapeseed oil-containing silica. In particular, it was found that rapeseed oil-containing silica showed a high effect of inhibiting deterioration over time. In the combined test plots (No. 11-15), no improvement in the effect of inhibiting deterioration over time was observed in the combined test plots containing alkali (sodium carbonate) and trehalose, and in the combined test plots containing rapeseed oil-containing silica and gelatin, and a significant improvement in the effect of inhibiting deterioration over time was observed only in the combined test plots containing rapeseed oil-containing silica and sodium alginate. The combined test plots containing alkali (sodium carbonate) and trehalose, which were effective among general meat processing agents (existing materials), showed a significant improvement in the effect of inhibiting deterioration over time. Since no improvement was observed, and since silica that does not contain rapeseed oil did not show any effect of inhibiting deterioration over time, it was suggested that the addition of oil-containing particles could provide a high effect of inhibiting deterioration over time that cannot be obtained with existing materials. Furthermore, since no improvement in the effect of inhibiting deterioration over time was observed in the test area in which rapeseed oil-containing silica and gelatin were used in combination, and a significant improvement in the effect of inhibiting deterioration over time was observed only in the test area in which rapeseed oil-containing silica and sodium alginate were used in combination, it was suggested that the combination of oil-containing particles and a heat-resistant gelling agent such as sodium alginate is effective in improving the effect of inhibiting deterioration over time. From the above, it was revealed that a high effect of inhibiting deterioration over time that cannot be obtained with existing technology can be obtained by adding oil-containing particles so that they come into contact with the surface of ingredients such as meat during the manufacturing process of breaded foods such as fried chicken, and that the effect of inhibiting deterioration over time can be further improved by adding a heat-resistant gelling agent in combination.

[0112] [Table 1]

[0113] [Table 2]

[0114] Example 2: Evaluation of the effect of adding oil-containing particles and heat-resistant thickening polysaccharides in combination to prevent deterioration of food with coating over time In this example, the effect of adding oil-containing particles and heat-resistant thickening polysaccharides in combination to inhibit deterioration over time was evaluated for fried chicken, using the change in sensory quality during storage after cooking with oil as an indicator.

[0115] Thigh meat from the area around the femur of commercially available domestic chicken was cut into bite-sized pieces (30±2g) using a knife. Then, in the same manner as in Example 1, the chicken was refrigerated and soaked in salt water, drained, covered with flour containing ingredients (the product names and amounts of ingredients are the same as in Example 1) corresponding to each test group in Table 3, soaked in batter, fried, and stored in a hotware display to obtain fried chicken samples. The obtained fried chicken samples were subjected to sensory evaluation. The sensory evaluation was carried out by a panel of eight experts on the sensory quality of the batter, the sensory quality of the meat, and the overall sensory quality. The sensory quality of the batter was evaluated in three categories: crispiness, crispiness, and peeling of the batter. Crispness refers to the ease of chewing at the first bite, crispiness refers to the crispiness of the batter, and peeling of the batter refers to the reduction in the degree to which the batter is separated from the surface of the meat and peeled off. The sensory quality of the meat was evaluated in two categories: stickiness and juiciness. Stickiness refers to reduced viscosity on the meat surface, and juiciness refers to the juicy texture that seeps out with each bite. Overall sensory quality refers to a state in which all five of the sensory evaluation items for the coating and meat mentioned above are effective. The sensory evaluation results were scored with no additive group 1 (product stored in a hot pot for 4 hours) as the control, with "-" indicating no effect or adverse effect, "+" indicating an effect, and "++" indicating a high effect.

[0116] The results are shown in Table 3. It was confirmed that the overall sensory quality after storage in the hotter was low in the unadded area 1 and the area with added sodium alginate. On the other hand, the area with the combined addition of rapeseed oil-containing silica and sodium alginate showed a high overall sensory quality after storage in the hotter, and was confirmed to be the same sensory quality as the unadded area 2. These results suggest that the addition of oil-containing particles can provide a high degree of inhibition of deterioration over time that cannot be achieved with existing technology. Rapeseed oil-containing silica The sensory quality of the area where oil-containing particles and sodium alginate were added in combination was equivalent to that of unadded area 2, which had been stored in the hotplate for half the time of the other test areas, suggesting that the combined addition of oil-containing particles and a heat-resistant gelling agent has the effect of halving the rate of deterioration of batter-covered foods over time, and that it is expected to be even more effective in maintaining the crispiness of the batter. From the above, it was confirmed once again that the combined addition of oil-containing particles and a heat-resistant gelling agent can significantly suppress the deterioration of batter-covered foods over time.

[0117] [Table 3]

Claims

1. A composition for making or modifying a coated food product, comprising: A composition comprising oil-containing particles, the oil-containing particles being silica particles and / or powdered oil that retain oil, and further comprising sodium alginate, which is used by adhering the oil-containing particles and the coating material to food ingredients at the same time during the production of the coated food, wherein the modification is the inhibition of deterioration over time of the coated food after the coating has been adjusted with oil, and the deterioration is selected from the group consisting of a decrease in yield of the coated food, a decrease in crispness of the coating, a decrease in crispness of the coating, an increase in peeling of the coating, an increase in viscosity of the surface of the food ingredient, a decrease in the juiciness of the food ingredient, and combinations thereof.

2. The composition of claim 1 , wherein the coated food product is a coated protein-containing food product.

3. The composition according to claim 1 or 2, wherein the coated food product is a coated meat food product, a coated seafood food product, or a coated veggie meat food product.

4. A method for producing a coated food, comprising: The following steps (a) and (b): (a) adhering oil-retaining silica particles and / or oil powder and sodium alginate to a food material; (b) applying a coating material to the food material; Including, The method, wherein said step (b) is carried out simultaneously with said step (a).

5. The method according to claim 4, further comprising the step of seasoning the coated food with oil.

6. The method according to claim 5, wherein the frying is performed by deep frying or by applying oil to the batter and then baking the batter.

7. The method according to any one of claims 4 to 6, wherein the coated food is a coated protein-containing food.

8. The coated food is a coated meat food, a coated seafood food, or a coated veggie meat food. The method according to any one of claims 4 to 7, wherein the product is an article.

9. A method for modifying a coated food, comprising the steps of: The following steps (a) and (b): (a) adhering oil-retaining silica particles and / or oil powder and sodium alginate to a food material; (b) applying a coating material to the food material; Including, A method in which steps (a) and (b) are carried out simultaneously, the modification is the inhibition of deterioration over time of the batter-coated food after it has been seasoned with oil, and the deterioration is selected from the group consisting of a decrease in yield of the batter-coated food, a decrease in the crispness of the batter, a decrease in the crispiness of the batter, an increase in peeling of the batter, an increase in the viscosity of the surface of the food material, a decrease in the juiciness of the food material, and combinations thereof.

10. The method according to claim 9, further comprising a step of seasoning the food material to which the coating material is attached.

11. The method according to claim 10, wherein the frying is performed by frying in oil or by applying oil to the batter and then baking it.

12. The method according to any one of claims 9 to 11, wherein the coated food is a coated protein-containing food.

13. A method according to any one of claims 9 to 12, wherein the battered food is a battered meat food, a battered seafood food, or a battered veggie meat food.

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