Method for producing processed food with breadcrumbs attached

Abstract

To provide a breaded cooked food that has improved quality.SOLUTION: Provided is a method for producing breaded cooked food that includes a step of mixing bread crumbs and binder-containing aqueous solution, and a step of adhering the bread crumbs that have absorbed water by mixing with the aqueous solution to ingredients in a state of maintaining the water absorption. The binder is preferably one or two or more selected from the group consisting of cellulose ether, egg white, and whey protein.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing breaded cooked foods such as croquettes, tonkatsu, and shrimp tempura.

Background Art

[0002] Conventionally, breaded cooked foods such as croquettes, tonkatsu, and shrimp tempura are very popular foods as side dishes for bento boxes and the like. However, when they are packaged or stored in a state containing a large amount of moisture, such as in bento boxes, ready-to-eat foods, or frozen foods, or when reheated in a microwave oven, the breadcrumbs absorb moisture and become soggy, resulting in a problem that the quality deteriorates in terms of the standing of the coating and the crispness of the texture of the coating.

[0003] Regarding breaded cooked foods, for example, Patent Document 1 discloses an invention of a method for producing a breaded food, which comprises a step of bringing breadcrumbs into contact with an aqueous solution of a gelling agent and absorbing the aqueous solution into the breadcrumbs, a step of drying the breadcrumbs, and a step of applying the breadcrumbs as a coating to a food substrate.

[0004] Further, for example, Patent Document 2 discloses an invention of a method for producing a breaded cooked food, which comprises directly adhering a breadcrumb composition containing 100 parts by mass of dry breadcrumbs, 4 to 50 parts by mass of pregelatinized starch and / or powdered protein, and 0.2 to 6 parts by mass of a thickening polysaccharide to a raw material and then baking it.

[0005] Further, for example, Patent Document 3 discloses an invention of a method for producing a breaded cooked food, which comprises directly adhering to a raw material a processed breadcrumb in which powdered starch and a thickening polysaccharide are adhered to the surface of dry breadcrumbs, the total amount of the powdered starch and the thickening polysaccharide adhered to the dry breadcrumbs being 14 to 70 parts by mass with respect to 100 parts by mass of the dry breadcrumbs, and the mass ratio of the powdered starch and the thickening polysaccharide being 10:1 to 1:2, and then frying or baking it.

Prior Art Documents

Patent Documents

[0006] [Patent Document 1] Japanese Patent Publication No. 2002-505092 [Patent Document 2] Japanese Unexamined Patent Application Publication No. 2012-039913 [Patent Document 3] Japanese Unexamined Patent Application Publication No. 2018-133999 [Summary of the Invention] [Problems to be Solved by the Invention]

[0007] However, according to the findings of the present inventors, when using dry breadcrumbs that are highly convenient in terms of storage stability, etc., in the case of conventional technology as it is, in terms of the coating during cooking, the appearance of the coating when stored in a moist state or reheated in a microwave oven, or the crispness as the texture of the coating, it has been difficult to say that the improvement effect is sufficient. [Means for Solving the Problems]

[0008] In view of the above problems, as a result of intensive research by the present inventors, it has been found that by mixing an aqueous solution containing a binder with breadcrumbs to cause the breadcrumbs to absorb water, and attaching the breadcrumbs in the water-absorbed state to ingredients, the above problems can be solved, and the present invention has been completed. That is, the present invention has the following configurations. [1] A method for producing a cooked food with breadcrumbs, comprising a step of mixing breadcrumbs with an aqueous solution containing a binder, and a step of attaching the breadcrumbs that have absorbed water by mixing with the aqueous solution to ingredients while maintaining the water absorption. [2] In the present invention, the method for producing a cooked food with breadcrumbs according to [1] above, wherein the ingredients to which the breadcrumbs are attached are heat-cooked to obtain a heat-cooked cooked food with breadcrumbs. [3] In the present invention, the method for producing a cooked food with breadcrumbs according to [1] above, wherein the ingredients to which the breadcrumbs are attached are either left as they are or heat-cooked and then frozen to obtain a frozen cooked food with breadcrumbs. [4] In the present invention, the method for producing a cooked food with breadcrumbs according to any one of [1] to [3] above, wherein the binder is one or more selected from the group consisting of cellulose ether, egg white, and whey protein. [5] In the present invention, the method for producing a cooked food with breadcrumbs according to [4] above, wherein the cellulose ether is methyl cellulose or hydroxypropyl methyl cellulose. [6] In the present invention, the method for producing a cooked food with breadcrumbs according to any one of [1] to [6] above, wherein the breadcrumbs absorbed with water by mixing with the aqueous solution are attached to the ingredients in a state where the water content exceeds 14% by mass and is 40% by mass or less. [7] In the present invention, the method for producing a cooked food with breadcrumbs according to any one of [1] to [7] above, wherein the breadcrumbs are dry breadcrumbs with a water content of 14% by mass or less. [Effect of the Invention]

[0009] According to the present invention, by mixing an aqueous solution containing a binder with breadcrumbs to cause the breadcrumbs to absorb water, and attaching the breadcrumbs in the water-absorbed state to the ingredients, even when using dry breadcrumbs with good storage stability, the coating during cooking is good, and even when stored in a state with a high water content or reheated by a microwave oven, a decrease in quality such as the standing of the sword and the crispness of the coating can be suppressed. [Embodiments for Carrying Out the Invention]

[0010] The present invention provides a method for producing a cooked food with breadcrumbs. Here, the "cooked food with breadcrumbs" refers to a food obtained by attaching breadcrumbs to predetermined ingredients.

[0011] As the breadcrumbs, those generally available for food use may be used. Also, using wheat flour, sugars, salt, yeast, yeast food, fats and oils, water, etc. as raw materials, baking bread by methods such as the baking method and the electrode method, grinding the bread, and drying it as necessary, so that the breadcrumbs produced in this way may be used.

[0012] The present invention can be preferably applied to dried breadcrumbs. In this case, the moisture content measured by the drying weight method may be in the range of 14% by mass or less, may be in the range of 12% by mass or less, may be in the range of 10% by mass or less, and may be in the range of 9% by mass or less.

[0013] The cooked food with breadcrumbs provided by the present invention is not limited to specific foods. For example, it may be a fried food with breadcrumbs coated with a batter, a fried-like food using meats such as livestock meats, fish and shellfish, crustaceans, vegetables, root vegetables, and pates such as root vegetables and livestock meats as ingredients. Specifically, it may be fried meats such as tonkatsu, chicken cutlet, and mentaiko cutlet; fried fish and shellfish such as shrimp fry and squid fry, and croquettes such as croquettes with mashed potatoes as the main ingredient and cream croquettes.

[0014] To attach breadcrumbs to the ingredients, for example, flour can be dusted on the ingredients, then passed through a batter solution or beaten egg, and then put into and taken out of a predetermined amount of breadcrumbs to remove excess breadcrumbs or evenly attach an appropriate amount of breadcrumbs to the members.

[0015] Also, in one embodiment, it may be manufactured after heat cooking in a state with breadcrumbs attached, or in another embodiment, it may be manufactured to be stored or distributed at a stage before heat cooking in a state with breadcrumbs attached. Also, although not limited, it may be frozen as needed. In that case, it may be frozen at a stage before heat cooking in a state with breadcrumbs attached, or may be frozen after heat cooking. Therefore, for example, a cooked food with breadcrumbs that has been heat cooked may be obtained, a frozen cooked food with breadcrumbs may be obtained, or a cooked food with breadcrumbs that has been heat cooked and then frozen may be obtained.

[0016] When heat - cooking, the conditions may be appropriately carried out according to the recipe of the food to be applied. For example, deep - frying in cooking oil at 160 - 190°C, or spreading a small amount of oil in a frying pan and stir - frying or baking. Also, baking in an oven etc.

[0017] As described above, the manufacturing method of the present invention can be widely and generally applied to cooked foods with breadcrumbs. However, in the present invention, when attaching breadcrumbs to ingredients, it is necessary to go through specific steps. Specifically, it is necessary to go through a step of mixing breadcrumbs with an aqueous solution containing a binder, and a step of attaching the breadcrumbs absorbed water by the mixing to the ingredients while maintaining the water absorption state.

[0018] The binder may be any edible material and is not particularly limited. For example, thickening polysaccharides, starchy materials, protein materials, cellulose ethers, etc. can be mentioned.

[0019] Examples of thickening polysaccharides include guar gum, xanthan gum, curdlan, carrageenan, mannan, locust bean gum, gellan gum, tamarind gum, pectin, sodium alginate, gum arabic, tara gum, etc.

[0020] Examples of starchy materials include wheat flour, rice flour, corn flour, dried potatoes, etc. Also, starches such as potato starch, wheat starch, rice starch, corn starch, waxy corn starch, tapioca starch, sweet potato starch, kudzu starch, etc., and processed starches obtained by subjecting these starches to chemical treatments such as acid treatment, enzyme treatment, esterification, etherification, cross - linking, or physical treatments such as high - frequency treatment, hydrothermal treatment, radiation treatment, alone or in combination, can be mentioned.

[0021] Examples of protein materials include those derived from milk such as casein and whey protein, those derived from eggs such as egg yolk, whole egg, egg white, dried egg yolk, dried whole egg, dried egg white obtained by drying these, and those derived from plants such as wheat protein, soy protein, pea protein, etc.

[0022] Examples of the cellulose ethers include methyl cellulose, carboxymethyl cellulose, hydroxypropyl methyl cellulose and the like.

[0023] Among the above binders, curdlan, casein, whey protein, dried egg yolk, dried egg white, methyl cellulose, and hydroxypropyl methyl cellulose are preferable, and whey protein, dried egg white, methyl cellulose, and hydroxypropyl methyl cellulose are more preferable.

[0024] An aqueous solution containing a binder can be prepared by dissolving or well dispersing the above binder in water. The content of the binder may be adjusted so that when the aqueous solution is mixed with bread flour, it has a viscosity that allows for uniform mixing. Although the preferred content varies depending on the type of binder, it may be 0.05 to 15% by mass, 0.1 to 10% by mass, or 0.2 to 8% by mass in the total mass of the aqueous solution.

[0025] In addition, it is necessary to attach the bread flour absorbed by mixing with the aqueous solution containing the binder to the ingredients while maintaining the absorbed water. Although not limited, the water content of the bread flour when attaching it to the ingredients may be more than 14% by mass, 18% by mass or more, 20% by mass or more, 22% by mass or more. Also, the state of "maintaining the absorbed water" may be a state where at least 50% by mass, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, or 80% by mass or more of the water absorbed by the bread flour is maintained. If the water content is too low, the effects of the present invention may not be achieved. Also, the above water content may be 40% by mass or less, 38% by mass or less, 36% by mass or less, or 34% by mass or less. Also, if the water content is too high, the bread flour may adhere too much to form lumps.

[0026] When an aqueous solution containing a binding material is mixed with breadcrumbs, the breadcrumbs absorb moisture and the components of the binding material migrate into the breadcrumbs. As a result, due to the viscosity exerted by the components of the binding material, the breadcrumbs adhere to each other, and when these adhere to the meat, the coating becomes better. Also, the adhesion of the breadcrumbs does not come off during heat cooking such as frying, and the standing-up property becomes better. Further, due to the hardness exerted by the components of the binding material, it becomes easier to feel the crispiness of the coating.

[0027] Also, in the step of mixing an aqueous solution containing a binding material with breadcrumbs, in addition to the breadcrumbs and the aqueous solution containing the binding material, within a range that does not inhibit the effects of the present invention, dietary fiber, starchy materials, vegetable proteins, flavor materials, etc. may be mixed. Among these, from the viewpoint of making it easier to feel the crispiness of the breadcrumbs, it is preferable to mix granular or fibrous vegetable proteins.

Example

[0028] Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the scope of the present invention in any way.

[0029] <Test Example 1> 〔1. Binding material〕 Various binding materials shown in Table 1 were dissolved in water to prepare an aqueous solution containing the binding material.

[0030]

Table 1

[0031] 〔2. Treatment of breadcrumbs〕 The aqueous solutions containing the binding materials of Preparation Examples 1 to 11 were mixed with dry breadcrumbs (in some cases, further defatted soybean processed products) in the formulations shown in Table 2 to absorb moisture (Examples 1 to 16, Comparative Example 2). Also, raw breadcrumbs (Reference Example 1) or dry breadcrumbs (Comparative Example 1) were used without any treatment.

[0032]

Table 2-1

[0033]

Table 2-2

[0034] 〔3. Cooking, Storage, and Tasting of Pork Cutlets〕 Pork cutlets were cooked using breadcrumbs treated with an aqueous solution containing a binder to absorb water or untreated breadcrumbs. Specifically, two to three slices (about 30 g) of pork loin cut into 1 cm widths were dusted with flour, dipped into batter, and coated with breadcrumbs. Approximately 1200 mL of cooking oil was placed in a frying pan, heated to 170 °C, and the pork loin coated with breadcrumbs was added and fried for 5 minutes.

[0035] Two of the obtained pork cutlets were placed in a plastic container, covered, and left at 20 °C for 3 hours. The moisture content in the plastic container was adjusted by placing 4 g of water in a small container with an open top and placing it inside the plastic container. After leaving it at 20 °C for 3 hours, it was heated in a microwave oven (600 W, 50 seconds), left for 3 minutes after heating, the lid was opened, and the pork cutlets were observed and tasted.

[0036] 〔4. Evaluation and Results〕 For the breadcrumb composition after absorbing water into the dried breadcrumbs, the moisture content was measured under the following measurement conditions. (Measurement Conditions) Microwave Oil / Moisture Meter: SMART TURBO (CEM Corporation) POWER: 60% Temperature: MAX 120 °C Constant Weight Method ·Delta Weight: 0.5 mg ·Delta Time: 15 seconds

[0037] Also, the ratio of the coated part to the weight of the meat was determined by the following formula. Coated % = 〔(Total weight) - (Meat weight)〕 / (Meat weight) × 100

[0038] In addition, sensory evaluations were scored by six professional panelists according to the following scoring criteria, and the average score was determined. (Appearance of the clothes) 4 points: Very good drape 3 points: Good drape 2 points: Slight drape 1 point: No drape (Comparative Example 1 without a binder was rated 1 point.) (Resilience of the clothes) 4 points: Considerable resilience 3 points: Resilience 2 points: Slight resilience remains 1 point: No resilience (Comparative Example 1 without a binder was rated 1 point.)

[0039] Table 3 shows the evaluation results along with the outline of the composition of each example.

[0040]

Table 3-1

[0041]

Table 3-2

[0042] As a result, the following was revealed. (1) As seen in the results of Reference Example 1 and Comparative Example 1, when using dry breadcrumbs instead of fresh breadcrumbs, the evaluations in terms of adhesion, drape, and resilience of the clothes all deteriorated. (2) As seen in the results of Examples 1 and 2, when using an aqueous solution containing guar gum or pregelatinized glutinous rice starch as a binder to absorb water into dry breadcrumbs, there was a tendency for the evaluations in terms of adhesion and resilience of the clothes to improve. However, no improvement in the evaluation of drape was observed. (3) As seen in the results of Examples 3 to 8, when the dry breadcrumbs were made to absorb water using an aqueous solution containing hydroxypropyl methylcellulose, methylcellulose, dried egg white, or whey protein concentrate as a binder, there was a tendency for the evaluation to improve in terms of the evaluation of the coating, the standing-up property, and the crispness of the coating. (4) As seen in the results of Examples 4 to 8, when the dry breadcrumbs were made to absorb water using an aqueous solution containing methylcellulose (MCE-400), methylcellulose (MCE-100TS), or methylcellulose (MCE-4000) as a binder, in terms of the evaluation of the standing-up property and the crispness of the coating, all were equivalent to or showed an improvement in evaluation compared to when using raw breadcrumbs. (5) As seen in the results of Example 9, when the dry breadcrumbs were made to absorb water using an aqueous solution containing methylcellulose (MCE-400) as a binder and further blended with processed defatted soybeans, in terms of the evaluation of the coating, the standing-up property, and the crispness of the coating, further improvement in evaluation was observed compared to when using raw breadcrumbs. This was a more remarkable improvement effect than that seen in the result of Example 4 where methylcellulose (MCE-400) was blended alone. (6) As seen in the results of comparing Example 6 with Examples 10 and 11, when the amount of addition of an aqueous solution containing methylcellulose (MCE-4000) as a binder to the dry breadcrumbs was decreased or increased, in terms of the evaluation of the coating, there was a tendency for the evaluation to become slightly worse, but the evaluations of the standing-up property and the crispness were both good. (7) As seen in the results of comparing Example 6 with Example 12, when the concentration of the binder in the aqueous solution containing methylcellulose (MCE-4000) used for adding to the dry breadcrumbs was doubled, in terms of the evaluation of the coating, there was a tendency for the evaluation to become slightly worse, but the evaluations of the standing-up property and the crispness were both good. (8) As seen in the results of comparing Example 7 with Examples 13 and 14, when the amount of addition of an aqueous solution containing dried egg white as a binder to the dry breadcrumbs was decreased or increased, in terms of the evaluation of the coating, there was a tendency for the evaluation to become slightly worse, but the evaluations of the standing-up property and the crispness were both good. (9) As can be seen from the results of comparing Example 7 and Example 15, when the concentration of the binder in the aqueous solution containing dried egg white as the binder is doubled when added to dried breadcrumbs, there is a tendency for the evaluation of the coating to be slightly worse in terms of the evaluation of the coating, but the evaluations of the sword standing and the crispiness of the coating are both good. (10) As can be seen from the results of comparing Example 8 and Example 16, when the concentration of the binder in the aqueous solution containing whey protein concentrate as the binder is doubled when added to dried breadcrumbs, the evaluation becomes higher in terms of the sword standing and the crispiness of the coating, and the coating is equivalent.

[0043] <Test Example 2> In the same manner as in Example 6 of Test Example 1, dried breadcrumbs were wetted with an aqueous solution containing methylcellulose (MCE - 4000) as the binder. The breadcrumb composition was spread on a tray and left to dry at room temperature for 1.5 hours or 4 hours. Except for drying the breadcrumb composition that had been once wetted in this way, deep - fried pork cutlets were cooked and evaluated in the same manner as in Example 6 of Test Example 1. The results are shown in Table 4 together with the results of Example 6 of Test Example 1 and Comparative Example 1.

[0044]

Table 4

[0045] As a result, even when the dried breadcrumbs are treated with an aqueous solution containing the binder and then left for a predetermined time before being used for cooking deep - fried pork cutlets, with the decrease in moisture, in Treatment Example 2 - 1, the evaluations of the coating, the sword standing, and the crispiness of the coating decreased. Also, in Treatment Example 2 - 2, the evaluations of the coating, the sword standing, and the crispiness of the coating were equivalent to those of Comparative Example 1.

Claims

1. A method for producing a cooked food with breadcrumbs, comprising a step of mixing an aqueous solution containing breadcrumbs and a binder, and a step of attaching the breadcrumbs absorbed by mixing with the aqueous solution to the ingredients while maintaining the absorption of water, wherein the binder is one or more selected from the group consisting of cellulose ether, egg white, and whey protein, and the breadcrumbs are dried breadcrumbs having a water content of 14% by mass or less.

2. The method for producing a cooked food with breadcrumbs according to claim 1, wherein the ingredients with the attached breadcrumbs are heat-cooked to obtain a heat-cooked cooked food with breadcrumbs.

3. The method for producing a cooked food with breadcrumbs according to claim 1, wherein the ingredients with the attached breadcrumbs are either used as they are or heat-cooked and then frozen to obtain a frozen cooked food with breadcrumbs.

4. The method for producing a cooked food with breadcrumbs according to claim 1, wherein the cellulose ether is methyl cellulose or hydroxypropyl methyl cellulose.

5. The method for producing a cooked food with breadcrumbs according to any one of claims 1 to 4, wherein the breadcrumbs absorbed by mixing with the aqueous solution are attached to the ingredients in a state where the water content exceeds 14% by mass and is 40% by mass or less.

Images