[go: up one dir, main page]

WO2022004366A1 - Composition de farine de pâte pour aliments non frits et composition de pâte - Google Patents

Composition de farine de pâte pour aliments non frits et composition de pâte Download PDF

Info

Publication number
WO2022004366A1
WO2022004366A1 PCT/JP2021/022771 JP2021022771W WO2022004366A1 WO 2022004366 A1 WO2022004366 A1 WO 2022004366A1 JP 2021022771 W JP2021022771 W JP 2021022771W WO 2022004366 A1 WO2022004366 A1 WO 2022004366A1
Authority
WO
WIPO (PCT)
Prior art keywords
batter
composition
composition according
mass
starch
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2021/022771
Other languages
English (en)
Japanese (ja)
Inventor
健太 加藤
結香 源田
和久 水野
三四郎 齋藤
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
J Oil Mills Inc
Original Assignee
J Oil Mills Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by J Oil Mills Inc filed Critical J Oil Mills Inc
Priority to JP2022533821A priority Critical patent/JPWO2022004366A1/ja
Publication of WO2022004366A1 publication Critical patent/WO2022004366A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a batter powder composition and a batter composition for non-fried foods, a method for producing a non-fried food, and the like.
  • Cited Document 1 it is described that a crispy feeling can be obtained by blending a grain-derived swelling food coarse grain such as bread crumbs, a powdered oligo and pregelatinized starch. Further, in Cited Document 2, by using a water-soluble component in a predetermined amount ratio with respect to starch or flour, water is absorbed from the ingredients by the water-soluble component, and the starch or flour is gelatinized by the water to form a film.
  • Cited Document 3 it is an object to obtain the same appearance and texture as fried food, and if the batter is hardened by containing 5 to 30% by weight of a predetermined modified starch in the flour as a batter. It is stated that the batter can be easily peeled off and sticky, and a short texture and a fried food-like appearance can be obtained. However, this method also does not focus on obtaining an oily feeling at the time of eating.
  • the present invention relates to a non-fried food batter powder composition, a non-fried food batter composition and a method for producing the same, a method for producing a non-fried food, and a method for improving the oiliness, workability or appearance of the non-fried food.
  • a non-fried food batter powder composition comprising (a) starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) starch having a cold water swelling degree of more than 4 and 40 or less.
  • the batter powder composition is (C) The batter flour composition according to the above [1] or [2], further comprising oxidized starch. [4]
  • the batter powder composition is (D) The above-mentioned [1] further comprising one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed foods thereof; crushed snacks; cereal flour; and cracker flour.
  • the batter powder composition according to any one of [3].
  • a batter composition comprising edible oils and fats.
  • the batter powder composition is (D) The above-mentioned [9] further comprising one or more texture-imparting materials selected from the group consisting of pregelatinized flour; bread crumbs; rice crackers and crushed foods thereof; crushed snacks; cereal flour; and cracker flour.
  • the batter composition according to any one of [11].
  • a method for producing a non-fried food batter composition which comprises mixing the batter powder composition according to any one of the above [1] to [8] with edible oils and fats.
  • a method for producing a non-fried food product which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking the batter composition by non-fried food.
  • a method for enhancing the oiliness of a non-fried food which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking by non-fried food.
  • a method for improving workability of non-fried foods which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of an ingredient and cooking by non-fried food.
  • a method for improving the appearance of a non-fried food product which comprises attaching the batter composition according to any one of the above [9] to [18] to the surface of the ingredient and cooking the non-fried food.
  • the batter powder composition for non-fried foods it is possible to provide non-fried foods having a fried food-like appearance and an oily feeling at the time of eating with batter firmly attached to the ingredients. Further, according to the preferred embodiment of the present invention, the texture such as crispy texture is also excellent. Further, according to a preferred embodiment of the present invention, it is possible to improve workability when attaching clothes to ingredients in a method for producing non-fried foods.
  • Example 1-1 It is an appearance photograph of fried chicken because it is a non-fried food obtained in Example 1-1. It is an appearance photograph of fried chicken because it is a non-fried food obtained in Comparative Example 1.
  • Non-fried food batter powder composition The non-fried food batter powder composition according to the present invention is It is characterized by containing (a) starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) starch having a cold water swelling degree of more than 4 and 40 or less.
  • two types of starch having different degrees of cold water swelling are used.
  • a batter containing a non-fried food batter powder composition using two types of starch with different cold water swelling degrees, it is easy to firmly attach the batter to the ingredients, and the batter firmly holds the oil. Therefore, even if it is cooked by non-fried food, it is possible to provide a non-fried food having a fried food-like appearance and an oily feeling at the time of eating.
  • since it is easy to attach clothes to the ingredients it is possible to improve workability when attaching clothes to the ingredients in the method for producing non-fried foods.
  • the "cold water swelling degree” means a numerical value measured by the following method.
  • (1) The sample is heated and dried at 130 ° C. to measure the moisture content, and the amount of the dried substance is calculated from the obtained moisture value.
  • (2) 1 g of the sample is dispersed in 50 mL of water at 25 ° C. in terms of the amount of the dry substance, and the mixture is stirred at 25 ° C. for 30 minutes.
  • the batter powder composition according to the present invention contains starch having a cold water swelling degree of more than 1 and 4 or less (however, excluding oxidized starch) as the component (a).
  • the component (a) may be modified starch or modified starch.
  • the "oxidized starch" removed from the component (a) is as described in the component (c) described later.
  • modified starch examples include plant-derived starch.
  • plant-derived starch Specific examples of the plant from which the unprocessed starch is derived include regular corn (dent corn), glutinous corn (waxy corn), high amylose corn, glutinous rice, glutinous rice, wheat, sweet potato, horse bell sardine, cassaba and sago palm.
  • regular corn high amylose corn, glutinous rice, glutinous rice, wheat, horse bell corn and cassaba
  • regular corn, glutinous corn, high amylose corn, glutinous rice, wheat, horse bell corn and cassaba and more preferably regular corn, glutinous corn, high amylose corn, glutinous rice, horse bell corn and cassaba.
  • regular corn, glutinous corn, high amylose corn and horse bell corn, and particularly preferably horse bell corn These can be used alone or in combination of two or more.
  • the modified starch may be any one obtained by subjecting the modified starch to a processing treatment other than oxidation.
  • the processing includes, for example, monoesterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; acid treatment; alkali treatment; enzyme treatment and the like. 1 type or 2 or more types of.
  • monoesterification, cross-linking, etherification and acid treatment are preferable, and one or more of monoesterification, cross-linking and etherification are more preferable, and further, cross-linking is more preferable. preferable.
  • acetylated starch As the processed starch used as the component (a), acetylated starch, acetylated phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, and phosphoric acid cross-linked starch are preferable, and acetylated phosphoric acid cross-linked starch and phosphoric acid are preferable.
  • Cross-linked starch is more preferred, and phosphoric acid cross-linked starch is particularly preferred.
  • processed or unprocessed potato starch is preferable.
  • the batter obtained by using the batter powder composition according to the present invention is less sticky and the crispy feeling is more easily felt.
  • the content of the component (a) in the batter powder composition is preferably 15 to 85% by mass, more preferably 15 to 55% by mass, still more preferably 15 to 35% by mass, and even more preferably 15 to 26%. It is mass%.
  • the content of the component (a) is in the above range, it is easy to firmly attach the batter to the ingredients in the method for producing a non-fried food, and it is easy to obtain a fried food-like appearance and oily feeling when cooked. In addition, workability when attaching clothes to the ingredients can be further improved.
  • the batter powder composition according to the present invention contains starch having a cold water swelling degree of 4 or more and 40 or less as the component (b).
  • the component (b) is not particularly limited as long as it is a starch having a cold water swelling degree of 4 or more and 40 or less, but a raw material starch that has been pregelatinized is preferably used.
  • the raw material starch may be unprocessed starch or modified starch.
  • the degree of swelling of the component (b) in cold water is 4 or more and 40 or less, preferably 4 or more and 35 or less, more preferably 4 or more and 30 or less, still more preferably 5 or more and 28 or less, and further preferably 5.5 or more and 26 or less.
  • this specification also discloses a numerical range obtained by appropriately combining the upper limit value and the lower limit value of the numerical range.
  • modified starch examples include the same as those exemplified in the component (a).
  • regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell sardine and cassaba are preferable, and more preferably, regular corn, glutinous corn, high amylose corn, glutinous rice, horse bell sardine and cassaba are mentioned.
  • the modified starch may be any modified starch that has been subjected to a processing treatment other than pregelatinization.
  • the processing includes, for example, monoesterification such as acetylation and phosphoric acid monoesterification; cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking; etherification such as hydroxypropylation; acid treatment; alkali treatment; oxidation; enzyme.
  • monoesterification such as acetylation and phosphoric acid monoesterification
  • cross-linking such as phosphoric acid cross-linking and adipic acid cross-linking
  • etherification such as hydroxypropylation
  • acid treatment alkali treatment
  • oxidation enzyme.
  • One kind or two or more kinds of treatment etc. are mentioned.
  • one or more of monoesterification, cross-linking, etherification, acid treatment and oxidation are preferable, and one or more of monoesterification, cross-linking, etherification and oxidation are more prefer
  • the modified starch and the modified starch may be pregelatinized so as to satisfy the cold water swelling degree of 4 or more and 40 or less.
  • the "pregelatinization treatment” refers to a treatment in which a starch slurry obtained by mixing starch selected from modified starch and modified starch and water is heat gelatinized and further dried. If necessary, a pulverization treatment may be performed after the drying treatment.
  • heat gelatinization uses a method using a machine such as an onlator, a jet cooker, or an extruder
  • drying uses a machine such as a drum dryer, a spray dryer, or a blower dryer. It is possible to select each method. When a drum dryer is used, it is also possible to perform heat gelatinization and drying integrally by applying the starch slurry directly to the drum.
  • the content of the component (b) in the batter powder composition is preferably 8 to 40% by mass, more preferably 10 to 40% by mass, still more preferably 12 to 35% by mass, still more preferably 15 to 25. It is by mass, particularly preferably 15 to 22% by mass.
  • the content of the component (b) is in the above range, it is easy to firmly attach the batter to the ingredients in the method for producing non-fried foods, and it is easy to obtain a fried food-like appearance and oily feeling when cooked. In addition, workability when attaching clothes to the ingredients can be further improved.
  • the batter powder composition according to the present invention may further contain oxidized starch as the component (c).
  • oxidized starch By blending the component (c), it is possible to impart an oily feeling and a crispy feeling while suppressing a jerky texture (that is, a crunchy texture).
  • the raw material starch of the oxidized starch include starch derived from plants. Specific examples of the plant from which the raw material starch is derived are regular corn, glutinous corn, high amylose corn, glutinous rice, glutinous rice, wheat, horse bell sardine and cassava, and more preferably regular corn, glutinous corn, high amylose corn and glutinous rice. Examples include glutinous rice, corn and corn. These can be used alone or in combination of two or more. Among these, tapioca starch is preferable from the viewpoint of improving oiliness and crispness.
  • the oxidized starch may be subjected to a processing treatment other than the oxidation treatment.
  • esterification such as acetylation may be performed in addition to the oxidation treatment.
  • the content of the component (c) in the batter powder composition is preferably 15 to 45% by mass, more preferably 20 to 40% by mass, and further preferably 28 to 40% by mass.
  • the content of the component (c) is in the above range, it is easy to attach clothes to the ingredients in the method for producing a non-fried food, the workability can be further improved, and the appearance can be improved.
  • the total content of the components (a), (b) and (c) in the batter powder composition is preferably 45% by mass or more, more preferably 55% by weight or more, still more preferably 65. By weight or more, particularly preferably 68% by weight or more.
  • the total content of the components (a), (b) and (c) is preferably 100% by weight or less, more preferably 92% by weight or less, still more preferably 85% by weight or less.
  • the batter powder composition according to the present invention may further contain a texture-imparting material as the component (d) for the purpose of further enhancing the texture such as the crispy texture of batter in non-fried foods.
  • a texture-imparting material include pregelatinized flour; bread crumbs; rice crackers such as hail, kaki no tane, rice crackers and crushed products thereof; crushed snacks; cereal powder; granules such as cracker powder.
  • the component (d) may be appropriately selected so as to give a desired texture according to the type of non-fried food.
  • pregelatinized flour is preferably used.
  • cutlets such as pork cutlet, beef cutlet and chicken cutlet, bread crumbs, hail and the like are preferably used.
  • the pregelatinized cereal flour is subjected to pregelatinization treatment by adding grain alone as a main raw material or optionally one or more auxiliary raw materials such as fats and oils, starch, flour, sugars, polysaccharides, proteins and emulsifiers. It is a obtained granular material.
  • crushed grains such as rice cake seed rice, rice, wheat, and corn can be used, and these can be used alone or in combination of two or more.
  • any of the methods used in the art such as drum dry, spray dry, jet cooker, extruder, etc., may be used for the pregelatinization treatment of the grain, but an extruder is used to obtain granules.
  • an extruder is used to obtain granules.
  • the fats and oils that can be used as an auxiliary raw material for pregelatinized flour are not particularly limited as long as they are edible fats and oils, and one kind alone or two or more kinds may be used in combination.
  • the amount of fats and oils added is 0.1 to 20 parts by weight with respect to 100 parts by weight of the grain as the main raw material, of which 0.1 to 10 parts by weight is desirable.
  • the sugars that can be used as an auxiliary raw material for alferated grain flour are not particularly limited as long as they can be used in foods, and glucose, sucrose, fructose, maltose, arabinose, xylose, ribose, galactose, galacturonic acid, uronic acid, ramnorth, and fucose. , Mannose, or substances having reducing sugars containing these as constituents, water candy which is a mixture, and the like. All of these can be used alone or in admixture of two or more.
  • the amount of these sugars added is 0.1 to 100 parts by weight, preferably 0.5 to 20 parts by weight, based on 100 parts by weight of the grain which is the main raw material.
  • the polysaccharides that can be used as an auxiliary raw material for alginated grain flour are not particularly limited as long as they are used for foods, such as dextrin, xanthan gum, guar gum, tamarind seed gum, locust bean gum, psyllium seed gum, carrageenan, pectin, and gluco.
  • gums such as mannan, alginic acid, sodium alginate, carrageenan, arabic gum, gellan gum, purulan, chitin, chitosan, dietary fiber obtained from wheat, barley, rye, corn, beans and the like, and commercially available celluloses. All of these can be used alone or in admixture of two or more.
  • the amount of these polysaccharides added is 0.1 to 20 parts by weight, preferably 0.1 to 10 parts by weight, based on 100 parts by weight of the grain as the main raw material.
  • the protein that can be used as an auxiliary raw material for alferized grain flour is not particularly limited as long as it is provided for food, and egg white, egg yolk, chicken egg (whole egg), whey protein, casein, casein sodium, whole fat milk, defatted milk powder, etc. Collagen, gelatin, plasma protein, wheat protein, soybean protein, pea protein and the like. All of these can be used alone or in combination of two or more.
  • the amount of these proteins added is 1 to 100 parts by weight, preferably 1 to 20 parts by weight, based on 100 parts by weight of the grain which is the main raw material.
  • the emulsifier that can be used as an auxiliary raw material for alferated grain flour is not particularly limited as long as it is used for food, and monoglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed lysinoreic acid ester, sorbitan fatty acid ester, etc.
  • examples thereof include propylene glycol fatty acid ester, sucrose fatty acid ester, stearoyl calcium lactate, lecithin, enzymatically decomposed lecithin, and enzyme-treated lecithin, and the most preferable of these is monoglycerin fatty acid ester. All of these can be used alone or in admixture of two or more.
  • the amount of these emulsifiers added is 0.01 to 10 parts by weight, preferably 0.05 to 5 parts by weight, based on 100 parts by weight of the grain as the main raw material.
  • the batter flour composition according to the present invention can further improve the crispy feeling when cooked. From this point of view, it is preferable to grind and classify the pregelatinized flour to a required particle size.
  • the particle size of the alfa-ized flour is preferably, for example, 80% by mass or more, more preferably 90% by mass or more, in the content of the subsieving fraction of a sieve having an opening of 2800 ⁇ m.
  • the lower limit of the particle size of the pregelatinized flour is not particularly limited, but for example, the content of the sieve fraction having an opening of 150 ⁇ m is preferably 75% by mass or more, and more preferably 80% by mass or more.
  • the sieve used in this embodiment is of JIS-Z8801-1 standard.
  • the batter flour composition according to the present invention includes one or more of bread crumbs; rice crackers such as hail, persimmon seeds, rice crackers and crushed products thereof; crushed snacks; cereal flour; and cracker flour. By including it, the crispy feeling when cooked can be further improved.
  • the total content of the components (a), (b), (c) and (d) in the batter powder composition is preferably 75% by mass or more, more preferably 80% by mass or more. It is more preferably 83% by mass or more, and particularly preferably 85% by mass or more. Further, the total content of the components (a), (b), (c) and (d) is preferably 100% by mass or less, more preferably 95% by mass or less. When the total content of the components (a), (b), (c) and (d) is in the above range, a non-fried food having a crispy texture and a preferable oily texture can be obtained.
  • the batter flour composition according to the present invention may contain other powder components such as polysaccharides such as xanthan gum or other viscosity modifiers; wheat flour, rice flour, corn flour, soy flour and the like.
  • Flour Proteins such as soybean protein, milk protein, egg white, egg yolk; Seasonings such as mirin, soy sauce, salt, spices; Powdered fats and oils; Emulsifiers such as lecithin, glycerin fatty acid ester; Coloring materials such as paprika powder; May contain a swelling agent.
  • the batter powder composition according to the present invention is prepared by mixing the above-mentioned components (a) and (b), and if necessary, (c), (d) and other powder components.
  • the batter powder composition according to the present invention is preferably used as a batter powder composition to be blended in a batter composition containing edible fats and oils, more preferably 10 to 85% by mass of edible fats and oils, still more preferably 18 to 18 to. It is used as a batter powder composition to be blended in a batter composition containing 82% by mass, more preferably 25 to 75% by mass, and particularly preferably 30 to 65% by mass.
  • Non-fried food batter composition The non-fried food batter composition according to the present invention is (A) A batter powder composition containing starch having a cold water swelling degree of more than 1 and 4 or less (excluding oxidized starch), and (b) a starch having a cold water swelling degree of 4 or more and 40 or less. It is characterized by containing edible oils and fats.
  • the non-fried food batter composition according to the present invention uses a non-fried food batter powder composition by containing a batter powder composition containing two types of starch having different cold water swelling degrees and edible oils and fats. It is easy to firmly attach the batter to the ingredients, and by cooking with non-fried food, it is possible to provide non-fried foods that have the appearance of fried food and the oily feeling at the time of eating. Further, according to a preferred embodiment of the present invention, it is possible to improve workability when attaching clothes to ingredients in a method for producing non-fried foods.
  • Non-fried food batter powder composition the same composition as described in "1. Non-fried food batter powder composition” can be used.
  • the edible oils and fats are not particularly limited as long as they are used for food.
  • Raw oils and fats include soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, peanut oil, capoc oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, palm oil, etc.
  • Vegetable fats and oils animal fats and oils such as fish oils, pork fats, beef fats, milk fats, etc .
  • medium-chain fatty acid triglycerides and processed fats and oils selected from the group consisting of ester exchange, hydrogenation, and fractionation.
  • the content of the edible oil / fat in the batter composition is preferably 10 to 85% by mass, more preferably 18% by mass to 82% by mass, still more preferably 25 to 75% by mass, and particularly preferably 30 to 65%. It is mass%.
  • the ingredients can be passed through the batter composition to further improve workability when the clothes are attached to the ingredients.
  • the clothes hold edible oils and fats, and the oily feeling at the time of eating can be improved.
  • the edible fat and oil contains a liquid fat and oil from the viewpoint of workability, and the content of the liquid fat and oil in the batter composition is preferably 10 to 80% by mass, more preferably 15 to 70% by mass. More preferably, it is 25 to 65% by mass.
  • the liquid fat and oil may be liquid at the time of use (for example, 25 ⁇ 5 ° C.).
  • the melting point of the edible oil / fat is preferably 10 ° C. or lower, more preferably less than 0 ° C. When the melting point of the edible oil / fat is in the above range, the ingredient can be passed through the batter composition to improve the workability when attaching the garment to the ingredient.
  • the melting point (rising melting point) can be measured according to the reference oil / fat analysis test method 2.2.4.2-1996.
  • the batter composition according to the present invention may contain other liquid components such as liquid ingredients such as water and egg liquid; and liquid seasonings such as soy sauce, liquor, mirin and soup stock.
  • the content of other liquid components in the batter composition is preferably 15% by mass or less, more preferably 10% by mass or less, still more preferably 8. It is mass% or less, and more preferably 5 mass% or less.
  • the content of water in the batter composition is preferably 8% by mass or less, more preferably 4 in order not to impair the oily feeling at the time of eating after the batter is attached to the ingredients and cooked.
  • the mass is 0% by mass or less, more preferably 0% by mass.
  • the non-fried food batter composition according to the present invention can be prepared by mixing a batter powder composition and an edible oil / fat.
  • the mixing method is not particularly limited.
  • the method for producing a non-fried food according to the present invention includes attaching the batter composition to the surface of an ingredient and cooking without frying.
  • the method for adhering the batter composition to the surface of the ingredient is not particularly limited. By passing the ingredients through the batter composition in a container such as a bowl or bag, the batter composition may be attached to the surface of the ingredients to attach a garment, or the batter composition may be attached to the surface of the ingredients. You may put on a garment by directly applying and adhering.
  • the surface of the ingredient may be dusted in advance and then the batter may be attached to the surface of the ingredient.
  • the batter can be firmly attached to the ingredient.
  • the batter composition may be directly attached to the surface of the ingredients because the batter is not easily peeled off even after cooking and the binding property to the ingredients is good.
  • non-fried food can be produced by a simpler method.
  • the batter composition may be attached to a part of the ingredients or may be attached to the whole of the ingredients. Further, after cooking, the batter may cover a part of the ingredients or may cover the whole of the ingredients.
  • non-fried foods include fried chicken, cutlet, fritters and the like.
  • the ingredients for fried chicken, cutlet and fritters are not particularly limited as long as they can be battered using the batter composition according to the present invention.
  • meats such as chicken and pork; fish and shellfish such as shrimp, squid, scallops and white fish; vegetables such as potatoes and peppers are preferably mentioned.
  • the texture of the non-fried food can be improved.
  • the cooking method may be non-fried and is not particularly limited, but dry-heat cooking in an oven (including convection oven) or frying pan, microwave cooking in a microwave oven, or superheated steam cooking in a steam convection oven or the like.
  • the method etc. can be mentioned.
  • a method in which the batter composition is attached to the surface of an ingredient and placed on an iron plate in a preheated oven for dry heat cooking is preferable.
  • the heating temperature is preferably 100 ° C. to 300 ° C., more preferably 150 to 250 ° C.
  • the heating time may be appropriately determined depending on the heating temperature, the cooking method, the size of the ingredients, and the like, but is usually preferably 5 to 30 minutes, more preferably 5 to 20 minutes.
  • the non-fried food obtained by the method of the present invention has a fried food-like appearance with batter firmly attached to the ingredients and an oily feeling at the time of eating, and while being non-fried, a fried food-like satisfaction can be obtained.
  • the non-fried food obtained by the method of the present invention has a good crispy texture, less jerky texture, and a good texture.
  • the present invention also provides a method for enhancing the oiliness of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. be.
  • a method for enhancing the oiliness of non-fried foods which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. be.
  • the batter by adhering the batter composition to the ingredients and battering the ingredients, the batter firmly adheres to the ingredients, and when the batter is cooked, the batter holds edible oils and fats. , It is possible to improve the oily feeling at the time of eating.
  • the step of adhering the batter composition to the surface of the ingredient and cooking without frying is as described in "3. Method for producing non-fried food".
  • the present invention also provides a method for improving workability of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. Is. According to the present invention, by using the batter composition, it is easy to attach the batter composition to the ingredients, and the workability of the non-fried food can be improved.
  • the step of adhering the batter composition to the surface of the ingredient and cooking without frying is as described in "3. Method for producing non-fried food".
  • the present invention also provides a method for improving the appearance of non-fried foods, which comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. ..
  • a method for improving the appearance of non-fried foods comprises attaching the batter composition to the surface of an ingredient and cooking with non-fried foods. ..
  • the batter by adhering the batter composition to the ingredients and battering the ingredients, the batter firmly adheres to the ingredients, and the batter does not easily come off even after cooking, and the batter is not easily peeled off. Since the binding property is good and the batter portion is hard to drip like a hat, the appearance of non-fried food can be improved. On the other hand, if the batter part hangs like a hat, the dripping part will be burnt, resulting in a more unfavorable appearance. According to the present invention, it is possible to provide a non-fried food product having a fried food-like appearance.
  • the step of adhering the batter composition to the surface of the ingredient and cooking without frying
  • the degree of cold water swelling of various starches was measured as follows.
  • ⁇ Cold water swelling degree> The degree of cold water swelling of various starches was measured as follows. (1) The sample is heated and dried at 130 ° C. to measure the moisture content, and the amount of the dried substance is calculated from the obtained moisture value. (2) 1 g of the sample is dispersed in 50 mL of water at 25 ° C. in terms of the amount of the dry substance, and the mixture is stirred at 25 ° C. for 30 minutes. (3) After stirring, centrifugation is performed for 10 minutes by a centrifugal separation method in which the relative centrifugal force calculated from the following formula (I) is 1609.92 (xg), and the precipitate layer and the supernatant layer are separated.
  • a5 High amylose cornstarch, cold water swelling degree 3.0, "HS-7” manufactured by J-Oil Mills Co., Ltd.
  • a6 Phosphoric acid cross-linked potato starch, cold water swelling degree 2.1, "Gelcol KPS-200” manufactured by J-Oil Mills Co., Ltd.
  • ⁇ Component (b)> b1: Pregelatinized potato starch, cold water swelling degree 23, "B- ⁇ ” manufactured by J-Oil Mills Co., Ltd.
  • b2 Pregelatinized high amylose cornstarch, cold water swelling degree 6.5, "AHF” manufactured by J-Oil Mills Co., Ltd.
  • Cake flour "Flower” manufactured by Nisshin Foods Co., Ltd.
  • Powdered soy sauce “Powdered soy sauce seasoning” manufactured by Kikkoman Foods Co., Ltd.
  • Edible oils and fats 1 Rapeseed oil, manufactured by J-Oil Mills Co., Ltd .: "AJINOMOTO smooth canola oil", rising melting point less than 0 ° C
  • Edible oils and fats 2 seasoning oil, manufactured by J-Oil Mills Co., Ltd .: "J-OILPRO (trademark) garlic oil” , Rising melting point less than 0 °C
  • High amylose corn starch was suspended in water to prepare a 35.6% (w / w) slurry, which was heated to 50 ° C.
  • a hydrochloric acid aqueous solution prepared at 4.25 N was added thereto with stirring in an amount of 1/9 times the mass ratio of the slurry, and the reaction was started. After the reaction for 16 hours, the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose corn starch. 79% by mass of regular corn starch, 20% by mass of acid-treated high amylose corn starch obtained by the above method, and 1% by mass of calcium carbonate were mixed in a bag until sufficiently uniform.
  • the mixture was pressure-heated under the following conditions using a twin-screw extruder (KEI-45 manufactured by Kowa Kogyo Co., Ltd.).
  • Raw material supply 450 g / min
  • Water 17% by mass
  • Barrel temperature 50 ° C, 70 ° C and 100 ° C from the raw material inlet to the outlet Outlet temperature: 100-110 ° C
  • Screw rotation speed 250 rpm
  • the pregelatinized product thus obtained by the extruder treatment was dried at 110 ° C. to adjust the water content to 10% by mass.
  • the dried pregelatinized product was pulverized with a tabletop cutter crusher and sieved with a JIS-Z8801-1 standard sieve.
  • the sieved pregelatinized product was mixed in the following blending ratio to obtain pregelatinized starch 4. Opening 0.25mm pass, open 0.15mm on: 36% by mass Opening 0.15 mm pass, open 0.075 mm on: 48% by mass Opening 0.75 mm pass: 16% by mass
  • Two expert panelists evaluated the following evaluation criteria for each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to chicken thighs and battered. According to this, a five-level evaluation was conducted, and the evaluation value was decided by a consensus.
  • Oily feeling (oily feeling like fried chicken) 5 points Very fried chicken 4 points Very fried chicken 3 points Slightly fried oil 2 points Oily is unsatisfactory or slightly oily 1 point Totally oily Not or too oily
  • Example 1 As shown in Table 1, by using the batter composition containing the batter powder composition of the embodiment of the present application, as compared with the case where the components (a) and (b) are not used in combination (Comparative Example 1), A fried chicken-like oily texture and appearance were obtained, and the texture and workability were also good (Examples 1-1 to 1-8). Fried chicken was obtained because it is preferable to use different starch varieties as the component (a). Among them, the potato starch of a1 was excellent in terms of texture and appearance. As the component (c), the acetylated oxidized starch of c1 was superior to the oxidized starch of c2 in terms of texture and appearance.
  • FIG. 1 is a photograph of deep-fried food obtained in Example 1-1.
  • FIG. 2 is a photograph of deep-fried chicken obtained in Comparative Example 1, but as is clear from the photograph of FIG. 2, in Comparative Example 1, the batter peeled off from the chicken thigh during baking and was burnt on an iron plate. Oops.
  • non-fried food (fried chicken) (No. 5)
  • Non-fried chicken except that the components (a), (b), (c), (d) and other powder components are mixed and an appropriate amount of water or flour is blended in the composition shown in Table 5.
  • a non-fried food was obtained in the same manner as in the preparation of food (fried chicken) (No. 1).
  • two specialist panelists examined each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to the chicken thigh and battered.
  • a five-level evaluation was conducted, and the evaluation value was decided by consensus.
  • non-fried food (chicken cutlet) (6)
  • Ingredients (a), (b), (c), (d) and other powder components were mixed with the compositions shown in Table 6 to prepare a batter powder composition.
  • the obtained batter powder composition and edible oil and fat were mixed to prepare a batter composition.
  • chicken thighs were passed through the batter composition in a container, and 5 to 6 g of the batter composition was attached to 25 to 30 g of chicken thighs. Place the battered chicken thighs on an iron plate as they are, and cook in a preheated 200 ° C steam convection oven (manufactured by RATIONAL, model number: SCC-WE-61) in hot air mode at 200 ° C for 10 minutes to obtain non-fried food. rice field.
  • RATIONAL model number: SCC-WE-61
  • Two expert panelists evaluated the following evaluation criteria for each item of the oiliness, texture and appearance of the obtained non-fried food when eating, and the workability when the batter composition was attached to chicken thighs and battered. According to this, a five-level evaluation was conducted, and the evaluation value was decided by a consensus.
  • Oily feeling (oily feeling like chicken cutlet) 5 points Very chicken cutlet-like oily feeling 4 points Very chicken cutlet-like oily feeling 3 points Slightly chicken cutlet-like oily feeling 2 points Oily feeling is unsatisfactory or slightly too oily 1 point No oily feeling at all, or Too oily

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La présente invention concerne un aliment non frit, dans lequel un revêtement adhère fermement à un matériau alimentaire à l'intérieur et qui a un aspect de type aliment frit et donne une sensation huileuse lorsqu'il est consommé, et son procédé de production.　La composition de farine de pâte pour aliments non frits selon la présente invention comprend (a) un amidon ayant un degré de gonflement dans l'eau froide supérieur à 1 et inférieur ou égal à 4 (à l'exclusion d'un amidon oxydé), et (b) un amidon ayant un degré de gonflement dans l'eau froide supérieur à 4 et inférieur ou égal à 40. Par l'adhésion d'une composition de pâte, laquelle contient la composition de farine de pâte susmentionnée, à un matériau alimentaire suivie d'une cuisson sans friture, un aliment non frit qui a un aspect de type aliment frit et une sensation huileuse lorsqu'il est consommé peut être obtenu.
PCT/JP2021/022771 2020-06-30 2021-06-16 Composition de farine de pâte pour aliments non frits et composition de pâte Ceased WO2022004366A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022533821A JPWO2022004366A1 (fr) 2020-06-30 2021-06-16

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2020-113415 2020-06-30
JP2020113415 2020-06-30

Publications (1)

Publication Number Publication Date
WO2022004366A1 true WO2022004366A1 (fr) 2022-01-06

Family

ID=79316077

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/022771 Ceased WO2022004366A1 (fr) 2020-06-30 2021-06-16 Composition de farine de pâte pour aliments non frits et composition de pâte

Country Status (3)

Country Link
JP (1) JPWO2022004366A1 (fr)
TW (1) TW202214119A (fr)
WO (1) WO2022004366A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI889265B (zh) * 2024-03-28 2025-07-01 財團法人食品工業發展研究所 冷凍油炸食品的製備方法及微波復熱該冷凍油炸食品的方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005000081A (ja) * 2003-06-12 2005-01-06 Matsutani Chem Ind Ltd 揚げ物用バッター
WO2017188089A1 (fr) * 2016-04-28 2017-11-02 株式会社Ｊ－オイルミルズ Chapelure en poudre et mélange de chapelure, matériau de pâte à frire et produit alimentaire (de type) frit utilisant la chapelure en poudre, et procédés de production associés
WO2019064845A1 (fr) * 2017-09-28 2019-04-04 株式会社Ｊ－オイルミルズ Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité
WO2019064846A1 (fr) * 2017-09-27 2019-04-04 株式会社Ｊ－オイルミルズ Amidon transformé avec des matières grasses, matière d'enrobage pour aliment frit l'utilisant, aliment et procédé de fabrication correspondant
WO2020116299A1 (fr) * 2018-12-04 2020-06-11 株式会社Ｊ－オイルミルズ Composition pour pâte à frire

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005000081A (ja) * 2003-06-12 2005-01-06 Matsutani Chem Ind Ltd 揚げ物用バッター
WO2017188089A1 (fr) * 2016-04-28 2017-11-02 株式会社Ｊ－オイルミルズ Chapelure en poudre et mélange de chapelure, matériau de pâte à frire et produit alimentaire (de type) frit utilisant la chapelure en poudre, et procédés de production associés
WO2019064846A1 (fr) * 2017-09-27 2019-04-04 株式会社Ｊ－オイルミルズ Amidon transformé avec des matières grasses, matière d'enrobage pour aliment frit l'utilisant, aliment et procédé de fabrication correspondant
WO2019064845A1 (fr) * 2017-09-28 2019-04-04 株式会社Ｊ－オイルミルズ Fluide de traitement de la viande et procédé de fabrication de produit alimentaire carné traité
WO2020116299A1 (fr) * 2018-12-04 2020-06-11 株式会社Ｊ－オイルミルズ Composition pour pâte à frire

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI889265B (zh) * 2024-03-28 2025-07-01 財團法人食品工業發展研究所 冷凍油炸食品的製備方法及微波復熱該冷凍油炸食品的方法

Also Published As

Publication number Publication date
TW202214119A (zh) 2022-04-16
JPWO2022004366A1 (fr) 2022-01-06

Similar Documents

Publication Publication Date Title
JP6941602B2 (ja) ブレッダー粉、これを用いたブレッダーミックス、衣材およびフライ（様）食品ならびにこれらの製造方法
WO2020116299A1 (fr) Composition pour pâte à frire
TW202126183A (zh) 組成物
JP3368368B2 (ja) 揚げ物用衣材
WO2020026998A1 (fr) Procédé de fabrication d'un produit alimentaire
WO2020170879A1 (fr) Chapelure en poudre
JP6975229B2 (ja) 揚げ物用衣材ミックス
JPH09215478A (ja) 揚げ物用衣材
WO2022004366A1 (fr) Composition de farine de pâte pour aliments non frits et composition de pâte
JP2004329093A (ja) フライ類用衣材
CN112839517A (zh) 低糖质小麦粉混合料
JP6296490B2 (ja) ノンフライ畜肉用調味料
AU2019313959B2 (en) Breadcrumb mix
WO2020170880A1 (fr) Chapelure en poudre
WO2021161783A1 (fr) Farine à fleurer pour aliments frits, procédé de production d'aliments frits et procédé de suppression de perforation pour aliments frits
JP5403627B2 (ja) 衣ミックス粉およびそれを用いた唐揚げ様食品または唐揚げの製造方法
WO2022230968A1 (fr) Procédé de production de farine de blé modifiée, matière de pâte à frire pour aliments enrobés de pâte à frire et frits et procédé de production d'aliments enrobés de pâte à frire et frits
JPH089871A (ja) 澱粉由来の食品用素材およびこれを用いた食品
JP4805875B2 (ja) ノンフライ揚げ物様食品の製造方法
JP2017225361A (ja) 焼成調理用パン粉付けノンフライ食品及びパン粉付けノンフライ焼成食品の製造方法
JP6847602B2 (ja) ノンフライ食品用の衣用組成物
JP6053622B2 (ja) ノンフライ調理用衣ミックス
JP2007014328A (ja) パン粉類似品を用いたノンフライ食品の製造方法
JP7333165B2 (ja) から揚げ用ブレッダー及びから揚げの製造方法
JP7048579B2 (ja) 穀粉類組成物の製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21832261

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2022533821

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21832261

Country of ref document: EP

Kind code of ref document: A1