Ingredients for refrigerated or frozen battered fried foods

Abstract

This refrigerated or frozen foodstuff for a batter-fried food product comprises a powdery batter material that is an outermost coating and contains 30-95% by mass of oil / fat processed starch and 5-70% by mass of potato starch; and an ingredient having a surface to which the powdery batter is attached. This method for producing a refrigerated or frozen foodstuff for a batter-fried food product comprises: attaching a powdery batter material containing 30-95% by mass of oil / fat processed starch and 5-70% by mass of potato starch to an ingredient to produce a battered ingredient having a layer of the powdery batter material as an outermost coating; and refrigerating or freezing the obtained battered ingredient.

Description

Technical Field

[0001] The present invention relates to ingredients for refrigerated or frozen deep-fried foods.

Background Art

[0002] Deep-fried foods such as tempura and karaage are a general term for foods obtained by attaching a coating material to the surface of ingredients and then frying them in oil. Deep-fried foods have a crispy texture and a savory taste due to the frying of the coating, and the ingredients inside the coating are juicy and flavorful, and they have a unique taste that combines these characteristics. However, in order to produce deep-fried foods, it is necessary to perform the laborious task of attaching the coating material to the ingredients and then frying them as described above, and they are not foods that can be easily cooked.

[0003] In order to easily obtain deep-fried foods, refrigerated or frozen deep-fried foods are commercially available. These are roughly classified into two types: refrigerated or frozen deep-fried foods that are reheated in a microwave oven or the like when needed to be produced as deep-fried foods, and refrigerated or frozen un-fried ingredients with a coating material that are fried in oil when needed to be produced as deep-fried foods. The former deep-fried foods can be easily produced by just reheating, but the flavor deteriorates due to reheating. On the other hand, the latter deep-fried foods have the merit that they can obtain the same flavor as ordinary deep-fried foods because they are fried immediately before eating. On the other hand, the latter deep-fried foods have the demerit that the un-fried coating material adheres to the storage container during refrigerated or frozen storage and is likely to fall off from the ingredients.

[0004] Coating materials containing oil-modified starch have been disclosed conventionally. Patent Document 1 describes that oil-modified starch obtained from glutinous rice starch alone or a mixture of glutinous rice starch and non-glutinous rice starch becomes a batter of appropriate viscosity when water is added, and also makes a coating material with good binding properties to ingredients. Patent Document 2 describes that oil-modified starch having a specific slurry viscosity and solubility has good binding properties to ingredients and a good texture when used as a batter. Patent Document 3 describes that oil-modified starch obtained by containing oil and glycerin organic acid fatty acid ester in starch is useful as a coating material with good binding properties to ingredients. Patent Document 4 describes that oil-modified starch obtained by heat-treating a mixture containing a specific phosphate crosslinked starch, oil and pulverized soybeans is useful as a coating material. Patent Document 5 describes that oil-processed starch, obtained by mixing a specific amount of moisture-adjusted starch and an emulsifier with oil, and then further adjusting the moisture content and aging it, is preferable in terms of workability during batter preparation, binding to ingredients, and viscosity. Patent Document 6 describes that oil-processed starch containing corn starch and tapioca starch in a specific ratio, and further containing oil and protein material, has good binding to ingredients and a good texture when used as a batter. However, in these conventional technologies, oil-processed starch is used to prevent the coating from peeling off the ingredients due to deformation of the ingredients by deep frying, while the issue of the coating falling off the ingredients due to adhesion to the storage container during refrigeration or freezing has not been addressed. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 62-14756 [Patent Document 2] Japanese Patent Publication No. 2005-073506 [Patent Document 3] Japanese Patent Publication No. 2005-185122 [Patent Document 4] Japanese Patent Publication No. 2012-29602 [Patent Document 5] Japanese Patent Publication No. 2014-143929 [Patent Document 6] International Public Gazette No. 2019 / 017223 [Overview of the project] [Problems that the invention aims to solve]

[0006] The present invention provides a refrigerated or frozen battered ingredient that is refrigerated or frozen in a state that allows it to be deep-fried, and which can be manufactured into a deep-fried food by deep-frying.

[0007] In ingredients for fried foods that are refrigerated or frozen without being deep-fried, the coating material tends to adhere to the storage container and fall off the ingredients during refrigeration or freezing. In particular, when powdered coating material is applied directly to the surface of ingredients without covering them with other batters or batters, and then refrigerated or frozen, the coating material tends to fall off over a wide area due to adhesion to the storage container. This invention relates to preventing the coating material from adhering to the storage container and the resulting detachment of the coating material from ingredients in ingredients for fried foods that are refrigerated or frozen. [Means for solving the problem]

[0008] The present invention provides the following: [1] A powdered coating material covering the outermost surface, containing 30-95% by mass of processed oil starch and 5-70% by mass of potato starch, The ingredients to which the powdered coating material is attached, Ingredients for refrigerated or frozen battered and fried foods, including [specific ingredients]. [2] The ingredient for fried food according to [1], wherein the powdered coating material contains 2 to 20% by mass of wheat flour. [3] An ingredient for fried food according to [1] or [2], comprising 10 to 30 parts by mass of the powdered coating material per 100 parts by mass of the ingredients. [4] The ingredient for fried food according to any one of items [1] to [3], wherein the oil-processed starch is a processed starch obtained by processing oil. [5] Ingredients for battered food as described in any one of items [1] to [4], stored in a storage container. [6] A method for producing a fried food, comprising deep-frying a refrigerated or frozen ingredient for fried food as described in any one of the above items [1] to [4]. [7] To prepare coated ingredients having a layer of the powdered coating material covering the outermost surface, by attaching a powdered coating material containing 30-95% by mass of processed oil starch and 5-70% by mass of potato starch to the ingredients, and The resulting coated ingredients are refrigerated or frozen. A method for producing ingredients for refrigerated or frozen fried foods, including the method described above. [8] The method according to [7], wherein the powdered coating material contains 2 to 20% by mass of wheat flour. [9] The method according to [7] or [8], wherein 10 to 30 parts by mass of the powdered coating material are attached to 100 parts by mass of the ingredients.

[10] The method according to any one of [7] to [9], wherein the oil-processed starch is processed starch obtained by processing oil.

[11] The method according to any one of paragraphs [7] to

[10] , further comprising storing the coated ingredients in a storage container before or after refrigeration or freezing. [Effects of the Invention]

[0009] The ingredients for refrigerated or frozen fried foods of the present invention prevent the coating from adhering to the storage container during refrigeration or freezing, and prevent the coating from falling off the ingredients. According to the present invention, high-quality ingredients for refrigerated or frozen fried foods can be obtained in which the coating does not fall off. Furthermore, when these are deep-fried, high-quality fried foods can be obtained without deterioration in appearance or texture caused by the coating falling off. [Modes for carrying out the invention]

[0010] The refrigerated or frozen battered food ingredient of the present invention is a battered ingredient that has been refrigerated or frozen for making battered foods by deep-frying. The refrigerated or frozen battered food ingredient of the present invention is manufactured by attaching a powdered batter to the surface of the ingredient, creating a battered ingredient having a layer of the batter covering the outermost surface, and then refrigerating or freezing the obtained battered ingredient. Therefore, the refrigerated or frozen battered food ingredient of the present invention includes a powdered batter covering the outermost surface and an ingredient with the batter attached to its surface.

[0011] The powdered coating material used in the present invention contains oil-modified starch and potato starch. Oil-modified starch is obtained by mixing raw starch with edible oil and then heating, drying, or both. The mixing ratio of edible oil to raw starch is preferably 0.01 to 30 parts by mass of edible oil per 100 parts by mass of raw starch. Alternatively, commercially available oil-modified starch may be used. The content of the oil-modified starch in the powdered coating material used in the present invention is 30 to 95% by mass, preferably 35 to 95% by mass, more preferably 40 to 90% by mass, and even more preferably 45 to 85% by mass of the total mass of the coating material. If the content of oil-modified starch is less than 30% by mass, the coating material is more likely to adhere to the storage container during refrigerated or frozen storage, and as a result, the coating material is more likely to fall off the ingredients.

[0012] The type of raw starch used for the processed oil starch is not particularly limited and includes, for example, unprocessed starches such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch, as well as processed starches obtained by gelatinization, etherification, esterification, crosslinking, oxidation, etc. One or more of these raw starches can be used in combination. The raw starch is preferably processed starch, and more preferably crosslinked starch. Preferably, the raw starch is tapioca starch, more preferably processed tapioca starch, and even more preferably crosslinked tapioca starch. The type of edible oil mixed with the raw starch is also not particularly limited and includes, for example, edible vegetable oils and animal oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, palm oil, perilla oil, beef tallow, and lard. These edible oils and fats can be used individually or in combination of two or more. Alternatively, a grain flour with a high oil content, such as undefatted soy flour, may be used as a substitute for some or all of the edible oils and fats.

[0013] The potato starch contained in the powdered coating material used in the present invention is either unprocessed potato starch or processed potato starch that has undergone processing other than oil processing. Examples of processing other than oil processing include gelatinization, etherification, esterification, crosslinking, and oxidation. The potato starch content in the powdered coating material used in the present invention is 5 to 70% by mass, preferably 5 to 65% by mass, more preferably 10 to 60% by mass, and even more preferably 15 to 55% by mass, of the total mass of the coating material. If the potato starch content is less than 5% by mass or more than 70% by mass, the coating material is more likely to adhere to the storage container during refrigerated or frozen storage, and as a result, the coating material is more likely to detach from the ingredients.

[0014] The powdered coating material used in the present invention is in the form of a powder or granular material, and preferably has an average particle diameter (50% cumulative particle diameter based on volume) of 5 to 300 μm as measured by laser diffraction.

[0015] From the perspective of improving the flavor of deep-fried foods, it is preferable that the powdery coating material contains cereal flour. Examples of the cereal flour include, but are not particularly limited to, wheat flour, rice flour, corn flour, etc., and preferably wheat flour and rice flour. More preferably, the cereal flour is wheat flour. The wheat flour may be any wheat flour used for food, and examples include strong flour, medium-strength flour, medium flour, weak flour, durum flour, and heat-treated flours thereof. Among these, medium flour and weak flour are preferred. The total content of the cereal flour in the powdery coating material is preferably 60% by mass or less, more preferably 50% by mass or less, based on the total mass of the coating material. When the cereal flour contains wheat flour, the content of wheat flour in the powdery coating material is preferably 2 to 20% by mass, more preferably 4 to 15% by mass, based on the total mass of the coating material. If the content of wheat flour is too high, it may promote adhesion to the storage container of the coating material.

[0016] In addition to the oil-processed starch, potato starch, and cereal flour, the powdery coating material used in the present invention can further appropriately contain other components that have conventionally been generally used for coating materials for deep-fried foods, such as soy protein, wheat protein, egg powder, dietary fiber, thickeners, swelling agents, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, etc. The total content of these other components in the powdery coating material may be the remainder of the oil-processed starch, potato starch, and cereal flour, and is preferably less than 20% by mass, more preferably less than 10% by mass. On the other hand, it is preferable that the powdery coating material does not contain starches other than the oil-processed starch and potato starch.

[0017] In the present invention, as the ingredient to which the powdery clothing material is to be attached, those commonly used as ingredients for food for frying can be used without particular limitation. For example, meats such as beef, pork, chicken, and minced meat; seafood such as shrimp, squid, fish, and shellfish; vegetables such as pumpkin, lotus root, sweet potato, burdock, and green pepper; and imitation meats such as soy meat and the like can be mentioned. Among these, meats are preferred ingredients in the present invention because there is a relatively large amount of moisture bleeding (drip) from the ingredients, which easily causes adhesion to the storage container of the clothing material. The ingredient can be cut into an appropriate size as needed before attaching the powdery clothing material, or can be seasoned as needed. The procedure for seasoning the ingredient is not particularly limited and may be carried out according to a general method. For example, the ingredient can be immersed in a powder or liquid containing seasonings, herbs, spices, sugars, amino acids, thickening polysaccharides, enzymes, etc. Alternatively, the ingredient before attaching the powdery clothing material can be pre-cooked by heating as needed. The means of pre-cooking by heating is not particularly limited, such as boiling, steaming, baking, frying, etc.

[0018] The procedure for attaching the powdery clothing material to the ingredient may be carried out according to a general method and is not particularly limited. For example, a method of sprinkling or spraying the powdery clothing material onto the ingredient to attach it; a method of putting the powdery clothing material and the ingredient into a bag and stirring or kneading to attach the clothing material to the ingredient; a method of rolling the ingredient on the powdery clothing material to crimp the clothing material to the ingredient, and the like can be mentioned. In the present invention, the powdery clothing material is attached directly (i.e., without passing through other clothing materials) to the surface of the ingredient that has been cut, seasoned, or pre-cooked as needed. The amount of the powdery clothing material attached to the ingredient may be an amount that can be naturally attached by the adsorption power of the ingredient, and preferably may be 10 to 30 parts by mass with respect to 100 parts by mass of the ingredient.

[0019] The above procedure is used to attach the powdered coating material to the surface of the ingredients, thereby creating ingredients coated with a layer of the coating material. The outermost surface of the ingredients coated with the coating material is covered with the powdered coating material. It is sufficient that at least a portion of the surface of the ingredients coated with the coating material is covered with the powdered coating material, but the entire surface may be covered. In this invention, the powdered coating material is attached to the surface of the ingredients without the use of other coating materials, and no other coating material is attached on top of the powdered coating material. Therefore, the ingredients coated with the coating material obtained in this invention have substantially no other coating material attached to them.

[0020] The ingredients for refrigerated or frozen fried foods according to the present invention can be produced by refrigerating or freezing the obtained coated ingredients without deep-frying. The produced refrigerated or frozen fried food ingredients are stored refrigerated or frozen until deep-fried. The conditions for refrigeration or freezing can follow the general storage conditions for refrigerated or frozen foods. For example, the storage temperature can be 0°C to 10°C for refrigeration and -80°C to 0°C for freezing. The storage period can be approximately 3 hours to 1 week for refrigeration and 1 day to 1 year for freezing.

[0021] The ingredients for refrigerated or frozen battered foods of the present invention are stored in a storage container and refrigerated or frozen, similar to the ingredients for ordinary refrigerated or frozen battered foods. The storage container can be any container used for storing ordinary refrigerated or frozen foods and is not particularly limited, but examples include plastic bags, boxes, trays, cups, sheets, or metal boxes. A general method can be used for storing the ingredients for refrigerated or frozen battered foods of the present invention in a storage container. For example, the battered ingredients obtained by the above procedure before refrigeration or freezing may be stored in a storage container and then refrigerated or frozen, or the battered ingredients that have been refrigerated or frozen beforehand may be stored in a storage container and then refrigerated or frozen.

[0022] In the storage container, it is preferable that the ingredients for refrigerated or frozen battered foods are stored so that they do not come into contact with each other. For example, a tray with small compartments that can individually store the ingredients for refrigerated or frozen battered foods can be used, or the individual ingredients for refrigerated or frozen battered foods can be placed on one large tray with space between them. When storing refrigerated or frozen battered food ingredients in a container, it is unavoidable that the ingredients will come into contact with the storage container. However, with the frozen battered food ingredients of the present invention, adhesion of the batter to the storage container during refrigerated or frozen storage is prevented, so when the ingredients are removed from the container, it is possible to prevent the batter from falling off the ingredients and the resulting deterioration of the appearance and texture of the battered food.

[0023] The frozen batter-fried food ingredients obtained according to the present invention can be used to produce batter-fried foods by deep-frying them. For example, the frozen batter-fried food ingredients may be added to heated oil, or they can be pan-fried in oil. The types of batter-fried foods produced from the frozen batter-fried food ingredients of the present invention are preferably batter-fried foods in which a powdered batter is applied and then deep-fried, such as karaage, tatsuta-age, and fried chicken. [Examples]

[0024] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0025] 〔material〕 ·Potato starch Cornstarch ·Wheat starch • Wheat flour (cake flour) ·rice flour ·Oil-processed starch: Reference example 1

[0026] Reference Example 1) Preparation of oil-processed starch 99.98 parts by mass of phosphate-crosslinked tapioca starch (manufactured by Matsutani Chemical Co., Ltd.) were mixed with 0.2 parts by mass of salad oil, mixed until uniform, and dried in a constant temperature bath at 50°C for 24 hours to prepare oil-processed starch.

[0027] [Test Example 1] Powdered coating materials were prepared by mixing the ingredients according to the composition shown in Table 1. Chicken thigh meat was cut into pieces of 25g each and seasoned to be used as ingredients. 5g of each of the prepared coating materials was sprinkled onto the ingredients to coat them completely, producing coated ingredients. 20 coated ingredients were produced for each coating material. The 20 coated ingredients were placed 10 on each of two plastic trays, without overlapping. Each tray was sealed in a polyethylene bag. One tray was stored in a refrigerator (4°C) for 48 hours. The other tray was stored in a freezer (-18°C) for 48 hours. After storage, the trays were removed from the bags, and the coated ingredients were taken out to check for adhesion of the coating to the surface of the tray. If the ingredients were exposed on the surface of the coated ingredients due to peeling of the coating, it was determined that adhesion was present. Table 1 shows the number of ingredients with coating that stuck to the tray surface out of the 10 ingredients with coating.

[0028] As shown in Table 1, ingredients coated with a coating containing both processed oil starch and potato starch showed no adhesion to the tray after refrigeration and freezing. On the other hand, ingredients coated with a coating containing only one of either processed oil starch or potato starch showed adhesion to the tray after refrigeration and freezing. In particular, ingredients coated with a coating containing starch other than potato starch showed adhesion to the tray in more than 50% of cases.

[0029] [Table 1]

[0030] [Test Example 2] Except for changing the composition of the coating material as shown in Table 2, the coated ingredients were manufactured using the same procedure as in Test Example 1, and the adhesion of the coating material to the tray after refrigeration and freezing was examined. The results are shown in Table 2.

[0031] [Table 2]

[0032] [Test Example 3] Except for changing the composition of the coating material as shown in Table 3, the coated ingredients were manufactured using the same procedure as in Test Example 1, and the adhesion of the coating material to the tray after refrigeration and freezing was examined. The results are shown in Table 3.

[0033] [Table 3]

[0034] [Test Example 4] Except for changing the amount of coating material attached to the ingredients, coated ingredients were manufactured using the same procedure as in Test Example 1, and the adhesion of the coating material to the tray after refrigeration and freezing was examined. The results are shown in Table 4. Table 4 also reproduces the results from Manufacturing Example 1.

[0035] [Table 4]

Claims

1. A powdered coating material containing 30-95% by mass of processed oil starch and 5-70% by mass of potato starch covers the outermost surface, The ingredients to which the powdered coating material is attached, Ingredients for refrigerated or frozen battered foods, including, It is stored in a storage container. The powdered coating material does not contain egg white powder. Ingredients for refrigerated or frozen battered and fried foods.

2. The ingredient for fried food according to claim 1, wherein the powdered coating material contains 2 to 20% by mass of wheat flour.

3. The ingredient for fried food according to claim 1 or 2, comprising 10 to 30 parts by mass of the powdered coating material per 100 parts by mass of the aforementioned ingredients.

4. The ingredient for fried foods according to any one of claims 1 to 3, wherein the oil-processed starch is obtained by processing modified starch with oil.

5. A method for producing a fried food, comprising deep-frying a refrigerated or frozen ingredient for fried food according to any one of claims 1 to 4.

6. To prepare coated ingredients by attaching a powdered coating material containing 30-95% by mass of processed oil starch and 5-70% by mass of potato starch to the ingredients, and having a layer of the coating material covering the outermost surface, and The resulting coated ingredients are refrigerated or frozen. It includes, and further, This includes storing the coated ingredients in a storage container before refrigeration or freezing, or storing the coated ingredients in a storage container after refrigeration or freezing and then refrigerating or freezing them further, The powdered coating material does not contain egg white powder. A method for manufacturing ingredients for refrigerated or frozen fried foods.

7. The method according to claim 6, wherein the powdered coating material contains 2 to 20% by mass of wheat flour.

8. The method according to claim 6 or 7, wherein 10 to 30 parts by mass of the powdered coating material are attached to 100 parts by mass of the ingredients.

9. The method according to any one of claims 6 to 8, wherein the oil-processed starch is obtained by processing modified starch with oil.

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