Method of manufacturing heat-processed foods

Abstract

The present invention provides a method for producing heat-processed foods that have a high degree of juiciness. [Solution] A method for producing a heat-processed food, comprising the following steps: (i) adding seasonings to the ingredients; (ii) applying a coating liquid containing egg white, sugars and thickening polysaccharides to the entire surface of the ingredients after step (i); and (iii) heating and cooking the ingredients after step (ii), wherein the viscosity of the coating liquid is 5 cP or more.

Description

Technical Field

[0003] , ,

[0001] The present invention relates to a method for producing heat-processed foods.

Background Art

[0002] For heat-cooked frozen fried foods and heat-cooked fried foods sold at convenience stores or the prepared food corners of supermarkets, it is required to give the ingredients a juicy feeling and a crispy texture and to maintain this for a long time. As a method for making fried foods crispy, for example, a method of mixing granular breadcrumbs, cracker powder, etc. into the coating material is known (Patent Document 1, etc.). Also, as a method for maintaining the texture of fried foods, for example, a method of using a coating material containing sugar alcohol (Patent Document 2), egg white powder (Patent Document 3), etc. has been reported.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, with the method described in Patent Document 1, it was difficult to maintain the texture for a long time. Also, there is a desire for a fried food with an even more improved juicy feeling and crispy texture than the fried foods produced by the methods described in Patent Documents 2 and 3. Further, not limited to fried foods, there is a desire for a heat-processed food in which reduction of the juicy feeling of the ingredients due to heating is suppressed and a high juicy feeling is maintained. Therefore, an object of the present invention is to provide a method for producing a heat-processed food having a high juicy feeling. [Means for solving the problem]

[0005] The inventors of this invention have discovered that in the production of heat-processed foods, applying a coating solution containing egg white and sugar to the surface of the ingredients before heating helps maintain a high level of juiciness in the ingredients after heating. Furthermore, the inventors have discovered that by appropriately maintaining the viscosity of the coating solution containing egg white and sugar, it is possible to produce processed heat-processed foods with a higher level of juiciness more stably, thus completing the present invention.

[0006] In other words, the present invention provides the following: (1) The following steps: (i) The process of adding seasonings to the ingredients; (ii) A step of applying a coating solution containing egg white, carbohydrates and thickening polysaccharides to the entire surface of the ingredients after step (i); and (iii) A process of heating and cooking the ingredients after step (ii). Includes, The viscosity of the coating liquid is 5 cP or more. A method for manufacturing heat-processed foods. (2) The method according to (1), wherein the egg white and carbohydrate content of the coating liquid is 1:0.1 to 1:2 by weight. (3) The method according to (1) or (2), wherein the total content of egg white and carbohydrates in the coating liquid is 70% or more. (4) The method according to any one of (1) to (3), wherein the coating liquid contains 0.001 to 2% of the thickening polysaccharide. (5) The method according to any one of (1) to (4), further comprising the step of applying a coating material to the surface of the ingredients after step (ii) and before step (iii). (6) The method according to any one of (1) to (5), wherein the heating in step (iii) is deep-frying and the heating processed food is a fried food. (7) The method according to any one of (1) to (6), wherein the carbohydrate is at least one selected from the group consisting of monosaccharides, disaccharides, and sugar alcohols. (8) The method according to any one of (1) to (7), wherein the amount of coating liquid applied is 0.1 to 20% of the weight of the ingredients. (9) A heat-processed food manufactured by any of the methods described in (1) to (8). [Effects of the Invention]

[0007] The present invention makes it possible to provide a method for producing heat-processed foods that have a high degree of juiciness. [Brief explanation of the drawing]

[0008] [Figure 1] This is a flowchart illustrating the general method for manufacturing heat-processed foods. [Modes for carrying out the invention]

[0009] In this specification, "A~B" (where A and B are numerical values) means "A or greater and B or less" unless otherwise specified. In this specification, "%" means "weight percent" unless otherwise specified.

[0010] 1. Method for manufacturing heat-processed foods A first embodiment of the present invention is a method for producing heat-processed foods. The method of this embodiment consists of the following steps: (i) The process of adding seasonings to the ingredients; (ii) A step of applying a coating solution containing egg white, carbohydrates and thickening polysaccharides to the entire surface of the ingredients after step (i); and (iii) A process of heating and cooking the ingredients after step (ii). The method is characterized by containing the above, and having a viscosity of 5 cP or more. According to the method of this embodiment, by separately adding the seasoning and applying a coating liquid having a certain viscosity or higher, which contains egg white, carbohydrates and thickening polysaccharides, to the surface, and then heating, it is possible to obtain a heat-processed food in which the juiciness of the ingredients is maintained.

[0011] The inventors have found that by coating the surface of the ingredient with egg white and saccharide, the juicy feeling of the ingredient after heating can be maintained better than when coated with only egg white. However, since the viscosity of egg white, especially frozen egg white, is not very high, the amount of egg white retained on the surface of the ingredient is limited. Specifically, there was a problem that even if a large amount of egg white was applied to the ingredient, it would not be retained on the surface of the ingredient due to low viscosity and would fall off before the next step. The inventors prepared a coating solution by premixing egg white and saccharide, and further added a thickening polysaccharide to the coating solution to make the viscosity above a certain level, so that a sufficient amount of egg white and saccharide could be retained on the surface of the ingredient, and the thickness of the layer of egg white and saccharide could be made sufficient. According to the method of this embodiment, the juicy feeling of the food after heating can be more reliably enhanced.

[0012] The method of this embodiment may further include the following steps after step (ii) and before step (iii). (ii’) A step of applying a coating material to the surface of the ingredient. When including step (ii’), it is preferable that the heat cooking in step (iii) is deep-frying, and the processed food by heating to be manufactured is a fried food. By the method of this embodiment, a fried food can be obtained in which the juicy feeling of the ingredient is retained and the crispy feeling on the surface is retained for a long time.

[0013] In this specification, the “ingredient” refers to the main body of the food material to be heat-cooked. Specifically, a single material such as meat, fish, vegetables, etc. that has been pre-treated, or a product obtained by cooking and shaping a plurality of types of materials can be used. In this specification, “heat cooking” refers to cooking in which heat is applied to the ingredient, and specifically includes baking (roasting), boiling, frying, steaming (steam cooking), deep-frying, etc.

[0014] In this specification, the “processed food by heating” refers to a processed food in which the ingredient is heat-cooked, packaged, etc. and distributed in the market, and is usually eaten as it is, or eaten after being heated or warmed to an appropriate temperature. Examples of the processed food by heating include steamed chicken, chicken steak, hamburger, fried food, etc.

[0015] As used herein, the term "fried food" refers to food obtained by deep-frying ingredients, and examples thereof include tempura, deep-fried dishes, cutlets, fritters, etc. Fried food includes those obtained by directly deep-frying the ingredients, but usually refers to those obtained by deep-frying with the surface of the ingredients covered with a coating material. As used herein, the term "coating material" is used for coating ingredients to be deep-fried, and mainly has effects such as giving a crispy texture after cooking and preventing excessive heating of the material. Coating materials are generally classified into liquid batter (batter liquid) and powdery breader (breader powder).

[0016] As used herein, the term "batter liquid" refers to a liquid coating material, which is not particularly limited, but is usually prepared by dissolving flour, starch, oil and fat, seasonings, spices, etc. in water. In addition to these, the batter liquid may contain a leavening agent, an emulsifier, a thickening polysaccharide, a pigment, a pH adjuster, etc.

[0017] As used herein, the term "breader powder" refers to a powdery coating material, which is not particularly limited, but is usually prepared by mixing powders of flour, starch, oil and fat, seasonings, spices, etc. In addition to these, the breader powder may contain a leavening agent, an emulsifier, a thickening polysaccharide, a pigment, etc. Further, in order to enhance the crispy texture, breadcrumbs, cracker powder, rice flour, corn flour or corn grits may be mixed into the breader powder in some cases.

[0018] In this specification, "deep-frying" refers to a cooking method in which ingredients are heated by bringing them into contact with heated edible oil. The edible oil used is not particularly limited as long as it is an oil that is normally used for deep-frying, and any of the following can be used as ingredients: soybean oil, rapeseed oil, canola oil, sunflower oil, olive oil, corn oil, cottonseed oil, coconut oil, sesame oil, lard, beef tallow, palm oil, etc., or mixtures thereof. The term "edible oil" as used herein includes not only the oil materials themselves, but also oil compositions to which emulsifiers, antioxidants (e.g., vitamin E), etc., have been added. When deep-frying, it is desirable to use an amount of edible oil that is greater than the amount that completely submerges the ingredients.

[0019] The frying temperature varies depending on the ingredients and is not particularly limited, but can be 150-200°C, especially 160-180°C. The frying time is also not particularly limited, but can be 0.5-10 minutes, especially 1-7 minutes. After frying, the ingredients are removed from the oil and excess oil is drained to obtain the fried food.

[0020] In this specification, "egg white" is not particularly limited and includes fresh egg white, frozen egg white, dried egg white, etc. Hereafter, the weight of egg white is indicated as the equivalent amount of fresh egg white. Dried egg white can be used after being rehydrated with water. The mixing ratio of dried egg white to water is not particularly limited as long as the mixture solidifies upon heating and maintains fluidity, but for example, it can be 1:7 to 8 by weight.

[0021] In this specification, "carbohydrates" refers to carbohydrates excluding dietary fiber, and more specifically, to sugars, oligosaccharides, and sugar alcohols. In this specification, "sugars" includes both monosaccharides and disaccharides among carbohydrates. Examples of monosaccharides include, but are not limited to, glucose, fructose, and galactose. Examples of disaccharides include, but are not limited to, maltose, sucrose, lactose, and trehalose. In this specification, "oligosaccharides" refers to oligomers of three or more sugars with a molecular weight of 3000 or less. In this specification, "sugar alcohols" refers to substances obtained by reducing the carbonyl group of carbohydrates. Examples of sugar alcohols include, but are not limited to, erythritol, glycerin, lactitol, mannitol, sorbitol, xylitol, maltitol, and reduced starch syrup. Hereinafter, the weight of carbohydrates, especially reduced starch syrup, will indicate the amount equivalent to the solid content.

[0022] In this specification, "thickening polysaccharides" refers to polysaccharides among the thickening agents used as food additives to impart viscosity and adhesiveness to food. Any thickening polysaccharide approved as a food additive can be used, but examples include pectin, guar gum, xanthan gum, tamarind gum, carrageenan, methylcellulose, and carboxymethylcellulose (CMC).

[0023] In this specification, "coating liquid" refers to a mixed liquid containing egg white, carbohydrates, and thickening polysaccharides. It may also contain other components such as water as needed. In this case, the total content of egg white and carbohydrates in the coating liquid is preferably 70% or more, 80% or more, 85% or more, 86% or more, 87% or more, 88% or more, 89% or more, 90% or more, 91% or more, 92% or more, 93% or more, 94% or more, 95% or more, 96% or more, 97% or more, 98% or more, or 99% or more. When using reduced starch syrup as the carbohydrate, it typically contains about 25-30% water. However, in this specification, this water content is excluded from the "egg white and carbohydrate content"; that is, for reduced starch syrup, only the solid content is considered the carbohydrate content.

[0024] The mixing ratio of egg white to carbohydrates in the coating solution is preferably 1:0.1 to 1:2 by weight, particularly 1:0.2 to 1:1.5, and even more preferably 1:0.3 to 1:1.

[0025] The content of thickening polysaccharides in the coating solution is not particularly limited as long as the viscosity of the coating solution can be set to 5 cP or higher, but it can be 0.001 to 2%, and especially 0.005 to 1.5%, or 0.01 to 1%.

[0026] In this specification, "viscosity" of the coating solution refers to the viscosity (Pascal-seconds) of a liquid as defined in JIS Z 8803:2011. Viscosity can be measured using, for example, a rotational viscometer (e.g., BM or TVC-7 models manufactured by Toki Sangyo Co., Ltd.). In this specification, "viscosity" of the coating solution refers to the viscosity measured for the coating solution at 22-25°C.

[0027] The viscosity of the coating solution can be 5 cP or higher, particularly 5 to 10,000 cP. The viscosity of the coating solution can be 10 cP or higher, 15 cP or higher, 20 cP or higher, 25 cP or higher, 50 cP or higher, 100 cP or higher, 200 cP or higher, 300 cP or higher, 400 cP or higher, 500 cP or higher, 600 cP or higher, 700 cP or higher, 800 cP or higher, 900 cP or higher, 1000 cP or higher, 1500 cP or higher, 2000 cP or higher, 2500 cP or higher, 3000 cP or higher, 4500 cP or higher, 5000 cP or higher, 6000 cP or higher, 7000 cP or higher, 8000 cP or higher, 9000 cP or higher, or 10000 cP or higher. Furthermore, the viscosity of the coating liquid can be 9000 cP or less, 8000 cP or less, 7000 cP or less, 6000 cP or less, 5000 cP or less, 4500 cP or less, 4000 cP or less, 3500 cP or less, or 3000 cP or less.

[0028] Figure 1 shows a flowchart illustrating the outline of the method of this embodiment. The method of this embodiment will be described step by step below.

[0029] 1-1 Step (i) Seasoning Step (i) of the method of this embodiment is the step of adding seasonings to the ingredients. Specifically, it is the step of seasoning the ingredients. The method of adding seasonings is not particularly limited as long as the ingredients are seasoned as desired, and any existing method can be used. When applying seasonings to the outside of the ingredients, for example, a method of soaking the ingredients in a seasoning liquid or a method of sprinkling powdered seasonings on the ingredients can be used. For example, a method of vacuum tumbling the ingredients and seasonings using a vacuum tumbler to allow the seasonings to penetrate into the inside of the ingredients can also be used. Alternatively, in the case of ingredients that can be mixed with seasonings, such as minced meat or mashed potatoes, a method of mixing the ingredients and seasonings using a mixer or the like can be used.

[0030] The method of this embodiment has the advantage that, by including a seasoning step before the later step (ii), the flavor of the seasoned ingredients is more easily maintained even after heating and after time has passed.

[0031] 1-2 Step (ii) Coating Step (ii) of the method of this embodiment is a step of coating the entire surface of the ingredients after step (i) by applying the coating liquid to the surface. The egg white and sugars contained in the coating liquid can normally be added to the seasoning used in step (i), the coating material in the subsequent step (ii'), or the dusting powder, but the method of this embodiment is characterized by including a step of applying the egg white and sugars together with a thickening polysaccharide, independently of steps (i), (ii'), and the dusting powder. For example, if egg white and / or sugars are added to the seasoning in step (i), since step (i) is a step for soaking or mixing the seasoning into the inside of the ingredients, it is difficult to stably form a thin layer of egg white and sugar on the surface of the ingredients at the same time. In addition, because it is mixed with other seasonings, there are problems such as the concentration of egg white and sugar becoming low and being affected by other components, and from this point of view as well it is difficult to stably form a thin layer on the surface of the ingredients. On the other hand, if egg whites and carbohydrates are added to the coating or dusting flour in step (ii'), problems arise such as a lower concentration of egg whites and carbohydrates, and the influence of other components. In this case, it is also difficult to stably form a thin layer on the surface of the ingredients. Step (ii) allows a thin layer containing high concentrations of egg whites and carbohydrates to stably exist on the surface of the ingredients. Furthermore, heating in a steam oven or the like forms a thin film on the surface of the ingredients, which suppresses the loss of moisture and flavor of the ingredients due to heating and the passage of time. Heating can be done after step (ii'), but it is more effective to do it immediately after step (ii).

[0032] As for the egg white, any of fresh egg white, frozen egg white, or dried egg white may be used, but frozen egg white is preferable from the viewpoint of preservation, etc. Any type of carbohydrate may be used, but monosaccharides, disaccharides, and sugar alcohols are particularly preferable. In particular, trehalose and sucrose (disaccharides), reduced starch syrup (sugar alcohol), glucose (monosaccharide), starch (polysaccharide), and other starch syrups are preferable. As for the thickening polysaccharides, pectin, guar gum, xanthan gum, tamarind gum, carrageenan, methylcellulose, and carboxymethylcellulose (CMC) are particularly preferable.

[0033] The amount of coating liquid applied is not particularly limited, but for example, it can be 0.1 to 20% of the weight of the ingredients. The amount of coating liquid applied can be 2% or more, 3% or more, 4% or more, 5% or more, 6% or more, 7% or more, 8% or more, 9% or more, 10% or more, 11% or more, 12% or more, 13% or more, 14% or more, 15% or more, 16% or more, 17% or more, 18% or more, or 19% or more. Alternatively, the amount of coating liquid applied can be 19% or less, 18% or less, 17% or less, 16% or less, 15% or less, 14% or less, 13% or less, 12% or less, 11% or less, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% or less, 3% or less, 2% or less, or 1% or less.

[0034] The coating solution can be applied to the ingredients using, for example, a tumbler mixer. Unlike step (i), the coating solution needs to be present as a thin layer on the surface of the ingredients rather than soaking into them, so it is preferable to apply it under atmospheric pressure rather than vacuum conditions. The application time should be short, as long as it is sufficient to cover the entire surface with egg white and carbohydrates, and it is preferable to keep it short to suppress soaking into the ingredients. The total application time should preferably be within 30 minutes, within 20 minutes, or within 15 minutes.

[0035] 1-3 Step (ii') Coating Step (ii') of the method in this embodiment is a step of applying a coating material to the surface of the ingredients after step (ii). After step (ii) and before step (ii'), heating by steam heating or the like may be performed. In this case, the egg white can be applied as a film before coating, which can further enhance the juiciness of the ingredients. Step (ii') is mainly applied when the heat-processed food is a fried food. The step of applying the coating material may include applying batter liquid, applying breading powder, or both. The application of batter liquid and breading powder may be done once or multiple times.

[0036] The method for applying the batter is not particularly limited as long as it can be used to cover the entire surface of the ingredients with a certain thickness or more of the batter. Any method such as dipping, showering, or brushing may be used, but application by dipping is particularly preferred. Alternatively, it may be applied automatically using a buttering machine.

[0037] The method for applying the breading powder is not particularly limited as long as it is a method that can cover the entire surface of the ingredients with the breading powder. For example, one could place the coated ingredients into a flat container such as a tray containing the breading powder and then sprinkle more breading powder on top, or use a dusting machine or breading machine.

[0038] 1-4 Step (iii) Heating Step (iii) of the method in this embodiment is a step of heating the ingredients after step (ii) or after step (ii'). The heating method is not particularly limited, but baking, steaming, or deep-frying are preferred. Heating conditions such as temperature and time can be appropriately changed depending on the type of processed food and ingredients desired. If step (ii') is included, deep-frying is preferred for heating.

[0039] 1-5 Other processes The method of the present invention may include steps of packaging and preserving the heat-processed food obtained in step (iii). The method of the present invention may also include other steps before step (i), between each of the above steps, and / or after step (iii).

[0040] The aforementioned other steps are not particularly limited, but for example, if step (ii') is included, a step of dusting with flour may be included after step (ii) and before step (ii'). The dusting flour is not particularly limited, but potato starch, wheat flour, etc. can be used. Furthermore, step (ii') may include a step of removing excess batter liquid adhering to the surface of the ingredients (a step of draining excess liquid) and / or a step of removing excess breading powder adhering to the surface of the ingredients (a step of brushing off excess powder).

[0041] For example, the method of this embodiment may include a step after step (iii) in which the ingredients are heat-treated by applying steam at a temperature exceeding 90°C. When cooking by deep-frying or baking, depending on the ingredients, the surface may burn before the inside is sufficiently heated. By adding steam heating treatment, it becomes possible to heat the ingredients thoroughly to the inside without burning the surface.

[0042] The heat-processed food produced by the method of this embodiment may be rapidly frozen for storage and distribution as needed. Rapid freezing makes it easier to store and distribute the food while maintaining its juiciness and other characteristics. The frozen heat-processed food can be eaten, for example, by reheating it.

[0043] 2.Heat-processed foods A second embodiment of the present invention is a heat-processed food. The heat-processed food of this embodiment is characterized by being manufactured by the method described in section 1, "Method for Manufacturing Heat-Processed Foods." The heat-processed food of this embodiment, when manufactured by the above method, has a high degree of juiciness. If the heat-processed food is a fried food, in addition to high juiciness, the crispness is maintained for a long time.

[0044] The materials used for the ingredients, coatings, etc., of the heat-processed food in this embodiment are as described in section "1. Method for manufacturing heat-processed food." [Examples]

[0045] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0046] [Reference Example 1] Fried Chicken Production (1) Bite-sized pieces of chicken breast were placed in a vacuum tumbler with seasonings and tumbled under vacuum conditions for 1 hour to marinate. After marinating, the chicken breast, along with the egg whites and carbohydrates shown in Table 1, were placed in separate vacuum tumblers and tumbled at atmospheric pressure for 10 minutes to coat. Coating was omitted for Test Example 1. After coating, each piece of chicken breast was dusted with flour, then dipped in batter in a tray, and then coated with breadcrumbs. The coated chicken breasts were placed in 170°C cooking oil and fried for 1 minute, then removed from the oil. The fried chicken breasts were heated in a 110°C steam oven for 7 minutes to obtain karaage (Japanese fried chicken). The heated karaage was left to stand at room temperature for 8 hours.

[0047] [Table 1]

[0048] A sensory evaluation of the texture of the fried chicken from Test Examples 1-6 was conducted by a panel of seven people. The seven panelists tasted the fried chicken from Test Examples 1-6 and evaluated its juiciness, tenderness, and crispness of the coating. The evaluation criteria for each item were set as follows, with the control group's evaluation set to "0". <Juicy> -3: Has a very dry texture; -2: It has a dry, crumbly texture; -1: It's a little dry; 0: Has the same level of juiciness as the control; 1: It has a slightly juicy texture; 2: It has a juicy texture; 3: It has a strong juicy feel. <Softness> -3: Quite hard; -2: Hard; -1: Slightly hard; 0: Equivalent to the softness of the control; 1: Slightly soft; 2: Soft; 3: It's quite soft. <The crispness of the coating> -3: It's hardly crispy at all; -2: Not crispy enough; -1: The crispness is a little weak; 0: Has the same crispness as the control; 1: The crispness is a little too strong; 2: Very crispy; 3: It has a very strong crispy texture.

[0049] Table 2 shows the results of the sensory evaluation for each test example. It was confirmed that fried chicken coated with frozen egg white showed improvements in juiciness, tenderness, and crispness compared to the control sample. Furthermore, it was confirmed that fried chicken coated with various carbohydrates along with frozen egg white also showed improvements in juiciness, tenderness, and crispness compared to fried chicken coated with frozen egg white alone.

[0050] [Table 2]

[0051] [Reference Example 2] Coagulation temperature of egg whites mixed with various carbohydrates Various samples were prepared by mixing frozen egg white with various carbohydrates (reduced starch syrup 1, reduced starch syrup 2, erythritol, starch syrup, trehalose, sucrose, or glucose) in a weight ratio of 2:1. As a control, samples were prepared by mixing distilled water instead of carbohydrates. Dynamic viscoelasticity (storage modulus, loss modulus) was measured at 1.5-minute intervals while raising the temperature from 9.2°C to 90.2°C and then cooling from 90.2°C to 9.2°C using a modular compact rheometer MCR102e (Endo Kagaku Co., Ltd.).

[0052] The storage modulus and loss modulus of elasticity of various samples were observed with respect to temperature changes, and the temperature at which the storage modulus and loss modulus rapidly increased was defined as the solidification temperature of the sample. The solidification temperature of the control was confirmed to be approximately 80°C. Table 3 shows the solidification temperatures of various samples. It was confirmed that mixing the carbohydrates with egg white lowered the solidification temperature, regardless of the type of carbohydrate.

[0053] [Table 3]

[0054] [Example 1] Viscosity measurement of coating liquid Various coating solutions containing egg white and carbohydrates were prepared, and their viscosity was measured. For coating solutions A to F, frozen egg white was used. For coating solution A, only egg white was used, and for coating solution B, egg white and sucrose were mixed in a weight ratio of 2:1. For coating solutions C to F, egg white and sucrose were mixed in a weight ratio of 2:1, and xanthan gum was added at concentrations of 0.01%, 0.5%, 1%, and 2%, respectively. For coating solutions G to K, dried egg white and water were mixed in a weight ratio of 1:7 as the egg white. For coating solution G, only egg white was used, and for coating solution H, egg white and sucrose were mixed in a weight ratio of 2:1. For the test example coating solutions I to K, egg white and sucrose were mixed in a weight ratio of 2:1, and xanthan gum was added at concentrations of 0.01%, 0.5%, and 1%, respectively.

[0055] Viscosity was measured using a rotational viscometer (BM or TVC-7 model, manufactured by Toki Sangyo Co., Ltd.). Each coating solution was subjected to viscosity measurement immediately after mixing. The temperature of each coating solution during measurement was kept within the range of 22-25°C. Table 4 shows the viscosity measurement results for various coating solutions.

[0056] [Table 4]

[0057] [Example 2] Production of fried chicken (2) Bite-sized pieces of chicken breast were placed in a vacuum tumbler with seasonings and tumbled under vacuum conditions for 1 hour to marinate. After marinating, the chicken breast and the amounts of each coating liquid shown in Table 5 were placed in separate vacuum tumblers and tumbled at atmospheric pressure for 10 minutes to coat. For Test Example 7 (control), coating was omitted.

[0058] [Table 5]

[0059] After coating each chicken breast, it was dusted with flour, then dipped in batter in a tray, and then coated with breadcrumbs. The coated chicken breasts were placed in 170°C cooking oil and fried for 1 minute, then removed from the oil. The fried chicken breasts were then heated in a 110°C steam oven for 7 minutes to obtain karaage (Japanese fried chicken). The fried karaage was left to stand at room temperature for 8 hours.

[0060] A sensory evaluation of the texture of the fried chicken from Test Examples 7-16 was conducted by a panel of five people. The five panelists tasted the fried chicken from Test Examples 7-16 and evaluated its juiciness, tenderness, and crispness of the coating. The evaluation criteria for each evaluation item were set as follows, with the evaluation of Test Example 7 (control) set to "0". <Juicy> -3: Has a very dry texture; -2: It has a dry, crumbly texture; -1: It's a little dry; 0: Has the same level of juiciness as the control; 1: It has a slightly juicy texture; 2: It has a juicy texture; 3: It has a strong juicy feel. <Softness> -3: Quite hard; -2: Hard; -1: Slightly hard; 0: Equivalent to the softness of the control; 1: Slightly soft; 2: Soft; 3: It's quite soft. <The crispness of the coating> -3: It's hardly crispy at all; -2: Not crispy enough; -1: The crispness is a little weak; 0: Has the same crispness as the control; 1: The crispness is a little too strong; 2: Very crispy; 3: It has a very strong crispy texture.

[0061] Table 6 shows the average evaluation results for each evaluation item from the five panel members. In Test Examples 8-10, where a coating solution without thickening polysaccharides was applied, increasing the amount of coating solution added caused some of the egg white to fall off before the next step, reducing the final amount of egg white attached. As a result, increasing the amount of coating solution added did not significantly change the results of the sensory evaluation. On the other hand, in Test Examples 11-16, and especially Test Examples 14-16, where xanthan gum was added to the coating solution, it was confirmed that increasing the amount of coating solution added improved juiciness, softness, and crispness.

[0062] [Table 6-1]

[0063] [Table 6-2]

[0064] [Example 3] Production of steamed chicken Formed chicken breast pieces weighing 240-260g were placed in a vacuum tumbler with seasonings and tumbled under vacuum conditions for 3 hours to season them. After seasoning, the chicken breast pieces and the amounts of each coating solution shown in Table 7 were placed in separate vacuum tumblers and tumbled at atmospheric pressure for 10 minutes to coat them. Coating was omitted for Test Example 17 (control). The coated chicken breast pieces were placed in a steam cooker and heated at 110°C and 100% humidity for 20 minutes. The heated chicken breast pieces were cooled to obtain steamed chicken.

[0065] [Table 7]

[0066] A sensory evaluation of the texture of the steamed chicken in Test Examples 17-21 was conducted by a panel of five. The five panelists tasted the steamed chicken from Test Examples 17-21 and evaluated its juiciness and tenderness. The evaluation criteria for each evaluation item were set as follows, with the control evaluation set to "0". <Juicy> -3: Has a very dry texture; -2: It has a dry, crumbly texture; -1: It's a little dry; 0: Has the same level of juiciness as the control; 1: It has a slightly juicy texture; 2: It has a juicy texture; 3: It has a strong juicy feel. <Softness> -3: Quite hard; -2: Hard; -1: Slightly hard; 0: Equivalent to the softness of the control; 1: Slightly soft; 2: Soft; 3: It's quite soft.

[0067] Table 8 shows the average evaluation results for each evaluation item from the five panel members. All of Test Examples 18-21 performed better in both evaluation items compared to the control Test Example 17. Test Example 19 used more coating liquid than Test Example 18, but some of the coating liquid fell off before the next step. As a result, the sensory evaluation result for Test Example 19 was lower than that of Test Example 18. Test Examples 20 and 21, in which xanthan gum was added to the coating liquid, were able to apply more coating liquid to the surface of the ingredients compared to Test Example 18, and as a result, they performed better in both evaluation items than Test Example 18.

[0068] [Table 8]

[0069] [Example 4] Hamburger production Ground meat, onions, and seasonings were chopped and mixed using a chopping machine, then shaped into discs to prepare the ingredients. The ingredients were coated with the coating solutions shown in Table 9. Coating was omitted for Test Example 22 (control). Visual inspection revealed that the amount of each coating solution applied was greatest in Test Example 24, followed by Test Example 23, and then Test Example 22. Both sides of the coated ingredients were baked on a 250°C griddle for 30 seconds on each side. After baking, they were heated in a 95°C steam oven for 13 minutes, and the core temperature was confirmed to have reached 80°C to obtain the hamburgers. The heated hamburgers were left to stand at room temperature.

[0070] [Table 9]

[0071] A sensory evaluation of the texture of the hamburgers in Test Examples 22-25 was conducted by a panel of five people. The five panelists tasted the hamburgers in Test Examples 22-25 and evaluated their juiciness and tenderness. The evaluation criteria for each evaluation item were set as follows, with the control evaluation set to "0". <Juicy> -3: Has a very dry texture; -2: It has a dry, crumbly texture; -1: It's a little dry; 0: Has the same level of juiciness as the control; 1: It has a slightly juicy texture; 2: It has a juicy texture; 3: It has a strong juicy feel. <Softness> -3: Quite hard; -2: Hard; -1: Slightly hard; 0: Equivalent to the softness of the control; 1: Slightly soft; 2: Soft; 3: It's quite soft.

[0072] Table 10 shows the average evaluation results for each evaluation item from the five panel members. All of Test Examples 23-25 ​​showed higher evaluation results in both evaluation items compared to the control Test Example 22. Test Examples 24 and 25, in which xanthan gum was added to the coating solution, showed higher evaluation results in all items compared to Test Example 23, in which xanthan gum was not added.

[0073] [Table 10]

[0074] From these results, it was confirmed that for heat-processed foods such as fried chicken, steamed chicken, and hamburgers, applying a coating solution containing egg white, carbohydrates, and thickening polysaccharides to the ingredients can achieve high levels of juiciness and tenderness. Furthermore, for fried foods such as fried chicken, it was confirmed that applying a coating solution containing egg white, carbohydrates, and thickening polysaccharides to the ingredients helps maintain crispness after cooking.

Claims

1. The following steps: (i) The process of adding seasonings to the ingredients; (ii) A step of applying a coating solution containing egg white, sugars and thickening polysaccharides to the entire surface of the ingredients after step (i); and (iii) A step of heating and cooking the ingredients after step (iii). Includes, The viscosity of the coating liquid is 5 cP or more. The total content of egg white and carbohydrates in the coating solution is 70% or more. The ratio of egg white to carbohydrate content in the coating solution is 1:0.1 to 1:2 by weight. The amount of coating liquid applied is 0.1 to 20% of the weight of the ingredients. The carbohydrate is at least one selected from the group consisting of monosaccharides, disaccharides, sugar alcohols, and oligosaccharides. A method for manufacturing heat-processed foods.

2. The method according to claim 1, wherein the content of the thickening polysaccharide in the coating liquid is 0.001 to 2%.

3. The method according to claim 1, further comprising the step of applying a coating material to the surface of the ingredients after step (ii) and before step (iii).

4. The method according to claim 1, wherein the heating process in step (iii) is deep-frying, and the heating processed food is a fried food.

5. A heat-processed food manufactured by the method described in any one of claims 1 to 4.

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