Coating materials for non-fried foods

Abstract

To provide a coating material for acquiring a non-fried food excellent in appearance and a texture, in cooking such as, a frying pan cooking, and a production method of a non-fried food using the coating material.SOLUTION: There is provided a coating material for a non-fried food, the coating material for a non-fried food comprises: a starch composition including one or two or more kinds of granular materials selected from, potato, corn and rice; a fat composition; a lecitin; and a protein material, in which a content of the fat composition in the coating material is 40 mass% or greater and 70 mass% or smaller. There is also provided a production method of the non-fried food in which, cooking other than frying, is performed to a food material covered with the coating material.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a coating material that can prevent the coating from peeling off of non-fried foods that are cooked in a frying pan or the like. [Background technology]

[0002] In recent years, non-fried foods that have the same appearance and texture as fried foods without the need for oil have been attracting attention from the viewpoint of ease of cooking, and there is a strong demand for such foods in home cooking in particular.

[0003] At home, methods such as deep-frying have been devised, which involves cooking using very little oil, but these methods have problems such as the batter sticking to the frying pan and peeling off, and not achieving the desired crispness or crunch.

[0004] Patent Document 1 describes a high-fat / oil-containing dried product for non-fried coating materials, which contains protein and / or starch sodium octenyl succinate and fat, and has a shape of 1.0 mm or larger at least 50%. It also discloses that a non-fried food product with a juicy oily taste and a crispy surface can be obtained by coating chicken thigh meat evenly with the high-fat / oil-containing dried product, placing it on a plate lined with cooking paper, and cooking it in a microwave oven.

[0005] Patent Document 2 describes a method for producing a non-fried deep-fried food product, which includes the steps of applying a coating liquid and / or a powdery coating material to ingredients, boiling the ingredients coated with the coating liquid and / or the powdery coating material, and baking the boiled ingredients. It discloses that this production method can be used to produce non-fried food products that retain the crispness and juiciness of the coating and that are difficult to peel off even with a thin coating. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-174583 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-011856 Summary of the Invention [Problem to be solved by the invention]

[0007] However, Patent Document 1 does not mention at all the problem that when cooking in a frying pan, the coating material sticks to the frying pan or the like, peeling off from the surface of the non-fried food and damaging the appearance.

[0008] Furthermore, the manufacturing method described in Patent Document 2 requires a step of boiling the food material after the coating material has been applied to the food material.

[0009] Therefore, an object of the present invention is to provide a coating material for producing non-fried foods that have excellent appearance and texture when cooked using heat, such as in a frying pan, and a method for producing non-fried foods using the coating material. [Means for solving the problem]

[0010] As a result of extensive research, the present inventors have discovered that by incorporating into a coating material a predetermined amount of an oil or fat composition, a starch composition containing one or more granular materials selected from the group consisting of potato, corn, and rice, lecithin, and a protein material, the coating does not peel off when food covered with the coating material is cooked in a frying pan, and a non-fried food product with a fried-like texture can be obtained, thereby completing the present invention.

[0011] The present invention provides a coating material for non-fried foods, which comprises a starch composition containing one or more granular materials selected from the group consisting of potato, corn, and rice, an oil or fat composition, lecithin, and a protein material, and is characterized in that the content of the oil or fat composition in the coating material is 40% by mass or more and 70% by mass or less.

[0012] The particle size of the granules is preferably such that they will not pass through a sieve with openings of 2.80 mm.

[0013] The starch composition preferably contains the granular material in an amount of 20% by mass or more and 50% by mass or less.

[0014] The protein material is preferably egg white powder.

[0015] The method for producing a non-fried food product of the present invention includes a step of coating food materials with the coating material of the present invention described above, and a step of subjecting the food materials after the above step to cooking by heat other than adding oil. [Effects of the Invention]

[0016] By covering food with the coating material of the present invention, it is possible to obtain non-fried food that has an excellent texture similar to that of fried food, without the coating peeling off even when cooked in a frying pan.

[0017] According to the method for producing non-fried food of the present invention, it is possible to obtain non-fried food that does not peel off of the coating and has a texture similar to that of fried food. DETAILED DESCRIPTION OF THE INVENTION

[0018] First, the following terms used in this specification will be defined. "Fried food" It refers to a food obtained by frying ingredients or ingredients coated with batter. "Non-fried foods" This refers to fried food-like foods obtained by cooking ingredients or ingredients coated with a batter using a method other than oil cooking. Examples of cooking methods include pan cooking, grilling, oven cooking, microwave cooking, overheating, and steam cooking. "Fried food-like texture" This refers to the crispy or crunchy feeling when you first start biting into it, which is caused by the surface having a moderate hardness and a tendency to crumble.

[0019] Specific embodiments of the present invention will be described below.

[0020] The coating material of the present invention is a coating material for non-fried foods, and comprises a starch composition containing one or more granular materials selected from the group consisting of potato, corn, and rice, an oil or fat composition, lecithin, and a protein material, wherein the content of the oil or fat composition in the coating material is 40% to 70% by mass. The content of the oil or fat composition is preferably 40% to 65% by mass, more preferably 45% to 65% by mass, and particularly preferably 45% to 60% by mass.

[0021] The content of the starch composition in the coating material is preferably 30% by mass or more and 60% by mass or less, more preferably 35% by mass or more and 60% by mass or less, even more preferably 35% by mass or more and 55% by mass or less, and particularly preferably 40% by mass or more and 55% by mass or less.

[0022] The one or more granular materials selected from the group consisting of potato, corn, and rice (hereinafter sometimes simply referred to as "the granular materials") are not particularly limited as long as they are potato, corn, or rice materials that have been granulated. For example, they may be granulated by extruding one or more materials selected from potato powder, corn powder, and rice powder.

[0023] The content of the granular material in the starch composition is preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, even more preferably 25% by mass or more and 45% by mass or less, and particularly preferably 25% by mass or more and 40% by mass or less.

[0024] The granular material may be crushed as necessary to have any particle size. In the present invention, the particle size is preferably under a sieve with an opening of 2.80 mm according to JIS-Z8801-1 standard, more preferably 2.00 mm or less, and even more preferably 1.70 mm or less. The granular material preferably contains particles of the above particle size in an amount of 90% by mass or more, more preferably 95% by mass or more, and even more preferably 98% by mass or more. There is no upper limit, but 100% by mass is preferred.

[0025] The starch composition containing the granular material may contain, in addition to one or more granular materials selected from the group consisting of potato, corn, and rice, one or more starches selected from the group consisting of raw starches prepared from corn, wheat, peas, cassava, potato, etc., and processed starches and oil-processed starches obtained by subjecting the raw starches to physical processing, chemical processing, etc. Specifically, pregelatinized starch, raw starch, oxidized starch, phosphate-crosslinked starch, and acetylated starch are preferred, and raw potato starch, pregelatinized high-amylose cornstarch, and pregelatinized acetylated phosphate-crosslinked tapioca starch are more preferred.

[0026] The content of the components other than the granular materials in the starch composition is not particularly limited, but is 100% by mass or less including the granular materials.

[0027] The oil and fat composition contains edible oils and fats. Examples of edible oils and fats include vegetable oils such as rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grapeseed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, linseed oil, perilla oil, palm oil, palm kernel oil, coconut oil, and cocoa butter; animal oils and fats such as beef tallow, lard, chicken fat, and milk fat; and transesterified, hydrogenated, and fractionated vegetable and animal oils and fats. Among these, rapeseed oil, corn oil, soybean oil, sunflower oil, rice bran oil, and olive oil are preferably used in the present invention, rapeseed oil, corn oil, and olive oil are more preferably used, and rapeseed oil is particularly preferred.

[0028] The edible oils and fats are preferably crude oils obtained by squeezing or extracting oil from oily raw materials, and further purified by one or more of degumming, deacidification, bleaching, and deodorization, and more preferably purified by all of degumming, deacidification, bleaching, and deodorization.

[0029] Depending on the production method or the purity of the phospholipid, the lecithin is classified into crude lecithin (also called crude lecithin or paste lecithin), deoiled lecithin (also called powdered lecithin), fractionated lecithin (also called purified lecithin), and enzyme-treated lecithin.

[0030] Crude lecithin is typically obtained by drying the gum separated in a degumming step during the process of producing refined oil from oil crops to a moisture content of 1% or less. Such crude lecithin typically contains 30 to 70% by mass of phospholipids.

[0031] Deoiled lecithin is a highly purified lecithin obtained by subjecting crude lecithin to solution fractionation to remove lipids and other trace components. The acetone-soluble matter content of this deoiled lecithin is usually 10% by mass or less, preferably 4% by mass or less, and more preferably 3% by mass or less. Such deoiled lecithin usually contains 50 to 99% by mass of phospholipids.

[0032] Fractionated lecithin is crude lecithin or deoiled lecithin that has been subjected to solvent fractionation and other fractionation techniques to increase the concentration of individual phospholipids to a certain level or higher.

[0033] The lecithin is preferably derived from a plant, and examples thereof include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, linseed lecithin, etc. Preferably, the lecithin is at least one selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, more preferably at least one selected from the group consisting of soybean lecithin and rapeseed lecithin, and even more preferably soybean lecithin.

[0034] The lecithin can be any commercially available product without any particular limitation. Examples of commercially available lecithin include soybean crude lecithin under the product name Lecithin CL (manufactured by J-Oil Mills Co., Ltd.).

[0035] The lecithin may be used alone or in combination of two or more kinds, and crude lecithin is preferred.

[0036] The content of lecithin in the coating material is preferably 0.05% by mass or more and 2% by mass or less, more preferably 0.1% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1.5% by mass or less.

[0037] The protein material is not limited as long as it is an edible protein material, and examples thereof include egg protein, soy protein, milk protein, wheat protein, etc. In the present invention, it is preferable to use one or more proteins selected from the group consisting of egg protein, soy protein, milk protein, and wheat protein, it is more preferable to use one or more proteins selected from the group consisting of egg protein, soy protein, and milk protein, and it is even more preferable to use egg protein.

[0038] The content of the protein material in the coating material is preferably 0.1% by mass or more and 5% by mass or less, more preferably 0.1% by mass or more and 3% by mass or less, and even more preferably 0.5% by mass or more and 3% by mass or less.

[0039] Furthermore, the coating material of the present invention may contain seasonings, emulsifiers other than lecithin, antioxidants, fragrances, and the like, as long as the effects of the present invention are not impaired.

[0040] The coating material of the present invention can be obtained by mixing the above-mentioned ingredients. The mixing method and conditions are not particularly limited, but it can be prepared, for example, by the following procedure. (1) Heat the oil or fat composition to a temperature of 50°C or higher and 80°C or lower. (2) Add lecithin and other oil-soluble materials to (1) and dissolve. (3) Add starch material and protein material to (2) and stir. (4) (3) is cooled, and flavorings and the like are added as needed to obtain the coating material.

[0041] According to the coating material of the present invention described above, by coating food with the coating material, it is possible to obtain non-fried food that has an excellent texture similar to that of fried food, without the coating peeling off even when cooked in a frying pan.

[0042] The method for producing non-fried food of the present invention comprises the steps of coating food materials with the coating material described above, and cooking the food materials after the coating step with heat other than oil.

[0043] Furthermore, in the manufacturing method of the present invention, a step of further coating the food with breadcrumbs or the like may be added after the step of coating the food with the coating material of the present invention, as long as the effect of the invention is not impaired.

[0044] The non-fried food is not particularly limited, but examples thereof include fried chicken, pork cutlet, and croquette.

[0045] Food ingredients include chicken, pork, beef, fish, vegetables, and processed products thereof.

[0046] The cooking methods other than the oil-based cooking method are not particularly limited, but include, for example, pan-frying, grilling, oven cooking, microwave cooking, overheating cooking, steam cooking, etc. Preferably, the cooking method is one selected from pan-frying, grilling, and oven cooking, more preferably pan-frying or grilling, and particularly preferably pan-frying.

[0047] According to the method for producing non-fried food of the present invention, it is possible to obtain non-fried food that does not peel off of the coating and has a texture similar to that of fried food.

[0048] Examples of the present invention will be described below. [Example]

[0049] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The materials used in the examples are as follows.

[0050] <Starch material> Potato granules: Soft Coat EP-2, manufactured by J-Oil Mills Co., Ltd. Potatoes are heated and granulated in an extruder, then ground in a grinder and sieved. 100% by mass contains granules with mesh openings of 2.80 mm or less. Potato starch: Jelcol BP-200, manufactured by J-Oil Mills, Inc., raw, unprocessed starch Acetylated oxidized tapioca starch: Jelcol SP-2, manufactured by J-Oil Mills Co., Ltd. Pregelatinized acetylated phosphate cross-linked tapioca starch: Jelcol GT-α, manufactured by J-Oil Mills Co., Ltd. Pregelatinized high-amylose cornstarch: Jelcol AH-F, manufactured by J-Oil Mills Co., Ltd. <Oil composition> Rapeseed oil: smooth canola oil, manufactured by J-Oil Mills Co., Ltd. <Lecithin> Soybean lecithin: Lecithin CL, manufactured by J-Oil Mills, Inc., crude lecithin <Protein material> Egg protein: Dried egg white W type, manufactured by Kewpie Egg Corporation

[0051] [Test Example 1] Study of non-fried foods The coating materials of the comparative examples and examples were prepared according to the formulations shown in Table 1, and the coating materials were then coated on chicken thighs and cooked in a frying pan to produce non-fried foods, which were then evaluated for coating separation and texture.

[0052] The procedures for preparing the coating materials of the comparative examples and examples are as follows. <Clothing preparation procedure> (1) Starch materials were mixed to form a starch composition. (2) The edible oil was heated to 60°C, and once it reached that temperature, lecithin was added and dissolved. (3) The starch composition and protein material were added to (2) and stirred. (4) and (3) were heated to 65°C while stirring. (5)(4) was cooled to obtain the coating material.

[0053] The procedure for preparing non-fried food is as follows. <Non-fried food preparation procedure> (1) Cut the chicken thighs into pieces of approximately 25g each. (2) Place 4 chicken thighs (1) and 20g of the coating material into a plastic bag and knead. (3) Arrange the chicken thighs from (2) in a frying pan heated to 180°C so that they do not touch each other. (4) After heating for 1 minute, the chicken thighs were turned over using chopsticks. (5) The meat was further turned over and grilled for a total of 5 minutes to obtain a non-fried food product.

[0054] The evaluation method for non-fried foods is described below. <Evaluation method for clothing peeling> The resulting non-fried foods were evaluated for coating peeling using at least one of the following methods: (1) coating retention effect and (2) coating rate (%). The evaluation results indicated that a higher coating retention effect and a higher coating rate (%) indicated a more favorable non-fried food. (1) Clothing retention effect The entire surface of the non-fried food obtained by the above method was visually observed and evaluated according to the following evaluation criteria. The obtained evaluation results are shown in Table 1. ◎: No peeling of the coating was observed and the coating retention effect was extremely high 〇: Almost no peeling of the coating was observed, and the coating retention effect was somewhat high. △: Slight peeling of the coating is observed, but the coating remains effective ×: Significant peeling of the coating was observed, and there was no effect of retaining the coating. (2) Clothing rate% The non-fried food obtained by the above method was placed on a flat table and visually observed from directly above, and the remaining coating percentage was rated within a range of 0 to 100%. The non-fried food was then turned over, and the remaining coating percentage on the other side was rated within a range of 0 to 100% using the same method. The average of the obtained values ​​is shown in Table 1 as the "Clothing percentage". <Method for evaluating texture> Two trained expert panelists tasted the non-fried foods 10 minutes after preparation and commented on the crispness and crunchiness of the coating. The descriptions of each texture are as follows. The evaluation results are shown in Table 1. (Crispy) This refers to the hardness of the coating of non-fried foods, and refers to the texture you feel when you start to bite into the food. "Crispy" is preferable as it is close to the texture of fried foods. "Crunchy" is too hard and deviates from the texture of fried foods. (Crunchy) This refers to the texture of non-fried food when biting into the food and chewing it, which is caused by the crumbability of the coating. Foods with a "crispy" texture are preferred as they have a texture similar to that of fried foods.

[0055] [Table 1]

[0056] As shown in Table 1, the non-fried foods prepared using the coating materials of Examples 1-1 to 1-3 had a coating retention rating of ◯ to ◎ or a high coating rate. Furthermore, the non-fried foods prepared using the coating materials of Examples 1-1 to 1-3 had a pleasant texture similar to that of fried foods, with a light, crispy texture and a crunchy chewing sensation. In contrast, the non-fried foods prepared using the coating materials of Comparative Examples 1-1 and 1-2 had a coating retention rating of × or △, a low coating rate, and poor appearance.

[0057] It was also revealed that by using a coating material containing a starch composition containing potato granules, potato starch, pregelatinized acetylated phosphate cross-linked tapioca starch and pregelatinized high-amylose cornstarch, an oil and fat composition, lecithin and egg protein, it is possible to obtain non-fried foods that are crispy and crunchy with little peeling of the coating even when cooked in a frying pan.

[0058] In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0059] The method for producing the coating material and non-fried food of the present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the features and effects of the invention.

Claims

1. A coating material for non-fried food to be cooked in a frying pan, a starch composition comprising potato granules; an oil and fat composition; Lecithin and Protein materials and Including, The content of the oil or fat composition in the coating material is 40% by mass or more and 70% by mass or less, The granular material is an extruded potato product, The coating material, wherein the starch composition contains 20% by mass or more and 50% by mass or less of the granular material.

2. 2. The coating material according to claim 1, wherein the particle size of the granules is smaller than that of a sieve with openings of 2.80 mm.

3. The coating material according to claim 1 or 2, wherein the protein material is egg white powder.

4. A method for producing non-fried food, comprising the steps of: coating food with the coating material according to any one of claims 1 to 3; and pan-frying the food after said coating step.

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