JPH0799897A - Coated food material for cooking and method for producing food - Google Patents

Abstract

PURPOSE:To obtain a coated food material for hot cooking capable of cooking a food consisting of a coating material (coat) and a food material (ingredients) both of which have palatability, flavor and appearance comparable with those of fried foods by only heating the coated food material with a dry heating means such as an oven or microwave oven. CONSTITUTION:A food material is obtained by coating an uncooked or half- cooked food material with a fat-contg. self-supportive edible material sheet. The objective food can be obtained by dry heating this food material.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a coated food material for cooking and a method for producing a food. In particular, the present invention relates to a coated food material for heating and a method for producing a food that can be easily cooked only by a dry heating means such as an oven or a microwave oven without frying.

[0002]

2. Description of the Related Art A cooking method using a microwave oven, an oven or a microwave oven has become easy to use in general households due to recent technological developments such as improvement in performance and multifunctionalization. . Above all, even for deep-fried foods that use a large amount of oil, such as fried foods, tempura, and fried chicken, which are considered to be relatively time-consuming cooking, it is possible to easily and quickly cook using only these heating means. Has become.

For example, when making a fried cutlet (pork fried food, pork cutlet) using a microwave oven, first spread bread crumbs as a batter, spray an appropriate amount of salad oil on it, and mix well. Then, this is heated in a microwave oven so that the breadcrumbs are uniformly mixed with the salad oil. On the other hand, pork, which is a food material (ingredient), is seasoned with salt, pepper, etc., and then flour, beaten egg, and the bread crumbs obtained above are coated in this order, and baked in a microwave oven for a predetermined time. . In this way, a fried cutlet can be obtained without using a large amount of oil.

By the way, as described above, so-called non-fried foods cooked in a microwave oven or oven do not have a crunchy crispness in the batter (bread crumbs) as compared with the original fried foods fried in oil, and are baked. There is a problem that colors are not sufficiently attached or uneven baking is likely to occur. In addition, in the case of ingredients such as meat, the texture tends to deteriorate such as dryness and hardness, and the fishy odor tends to remain, so that it is not sufficiently satisfactory in terms of flavor.

Various methods have been proposed to improve the above problems. For example, a batter layer (a layer containing water or cereal flour as a main component), a first bledder layer (a layer consisting of bread crumbs, etc.), an emulsion layer (a fat or oil as a main component) is provided on the outside of a food base material (a material used for frying). When a food for frying for microwave oven cooking (Japanese Patent Laid-Open No. 2-16937) and fried foods are formed by a method such as sequentially applying a layer) and a second blender layer (a layer made of bread crumbs). A method in which a batter having a specific composition is used as a fly base powder to be attached to the surface (Japanese Patent Laid-Open No. 62-2282)
No. 43). However, even if these methods are used, there is still room for improvement in any of the textures, flavors and appearances of the clothes and ingredients, as compared with those fried in oil.

[0006]

DISCLOSURE OF THE INVENTION An object of the present invention is to dry the coating material (and clothing) and the food material (ingredient) with a dry heating means such as an oven such as an electric oven or a gas oven or a microwave oven. (EN) It is intended to provide a coated food material for cooking and a method for producing a food capable of producing a food having a texture, a flavor, and an appearance similar to those described above.

[0007]

DISCLOSURE OF THE INVENTION The present invention is a coated food material for heat cooking, which comprises coating an uncooked or semi-cooked food material with a self-supporting edible material sheet containing oil and fat.

The present invention also relates to a food product characterized by dry-heating a coated food material obtained by coating an uncooked or semi-cooked food material with a self-supporting edible material sheet containing oil and fat. There is a manufacturing method.

Further, the present invention is a method for producing a food, characterized in that an uncooked or semi-cooked food material is coated with a self-supporting edible material sheet containing oil and fat, and then dry-heated. .

The present inventor, when making a non-fried food by using a heating means such as an oven or a microwave oven, removes moisture due to heating between the food material (ingredient) and the material to be the batter in the cooking process. Focusing on the transfer (transpiration), we compared and compared the state when frying in oil. According to it, when frying in oil, heat is directly transferred to the material to be the clothes, so gelation of this material occurs at an early stage when it is put in the oil, and clothes that wrap the ingredients are formed. It is formed. Therefore, it is considered that the moisture contained in the ingredients is trapped in the clothes without being evaporated so much that the ingredients are just cooked in a steamed state. Therefore, an appropriate amount of water remains in the ingredients after cooking, and the texture is not hardened due to the penetration of oil, and the texture is maintained, and the garment itself has a crispy texture. Become. On the other hand, in the case of cooking in a microwave oven or oven, the gelation of the material that becomes the clothing is caused by the fact that heat is transferred using air as the medium, or due to its principle property, the ingredients are heated from the inside. , The moisture contained in the ingredients is released to the outside by evaporation, and the ingredients after cooking become dry and have a solid texture.
In addition, it is considered that the dryness of the clothes will be lost due to the evaporated water.

Based on the above viewpoints, the present inventor has made further studies and found that the use of a self-supporting edible material sheet containing fats and oils, which covers food materials (ingredients), causes the above problems. The inventors have found that they can be solved and completed the present invention. That is, a feature of the present invention,
The self-supporting edible material sheet containing oils and fats can be used as an ingredient because the sheet shape does not change much even if it is a dry heating method such as a microwave oven or an oven. Suppresses the evaporation of the contained water. Therefore,
Since the ingredients are cooked in a steamed state such as when fried in oil, the softness is maintained, good texture and flavor are obtained, and the edible material sheet suppresses the moisture loss of the batter. It is thought that the feeling of crispy is also improved.

The coated food material for cooking according to the present invention will be described below. In the coated food material for cooking according to the present invention, the uncooked or semi-cooked food material (ingredient) to be cooked is coated with a self-supporting edible material sheet containing oil and fat. Is characterized by. Further, it is preferable that a bledder layer is further formed on the surface of the coated food material like ordinary fried foods. These materials will be described in detail below. The uncooked or semi-cooked food material (ingredient) is not particularly limited. That is, meat, fish and shellfish, grains, vegetables, eggs that can be used for deep-fried foods such as tempura, fried foods, fried chicken, and donuts, as well as uncooked and semi-cooked materials processed based on these materials. be able to. Examples of these are poultry meat such as cow, pig, and bird, fish fillets such as salmon, horse mackerel, and white fish, oysters, shrimp, squid, and shellfish such as peeled shellfish, dumplings,
Examples include ingredients such as Shumai and spring rolls, various croquettes, ingredients for minced pork cutlet, donuts such as meat and bean jam, and ingredients for pies.

The above-mentioned self-supporting edible material sheet containing fats and oils is made of a material that can retain its shape in the state as it is and when it is heated, and that it can be easily coated on food materials. It is preferable that it is made of a material having a high plasticity, appropriately controlling the evaporation of water contained in the food material, and containing a fat or oil or easily containing a fat or oil.

Examples of the self-supporting edible material sheet containing oil and fat according to the present invention include the following. (1) Mainly composed of wheat flour and other cereals: Wheat and other cereals mixed with water and chicken eggs and kneaded, and processed into a sheet (for example, spring rolls, dumpling-like skin, bread dough, Udon dough, pie sheet); or those that have been further heat treated (crepe skin, taco shell,
Pancake); Sheet-shaped fu (gluten) (2) Soybean-based: Soybean protein-processed sheet (for example, Yuba, Mamerinori (Yoshihara Oil Co., Ltd.); Sheet) Frozen tofu processed into a shape; deep-fried tofu (3) Mainly composed of milk components: sliced cheese; milk film (milk protein) (4) High-molecular polysaccharides such as starch, seaweed, gum, and pullulan formed into a sheet (5) Vegetables such as kanpyo and dried daikon radish processed into a sheet (6) Sheet-shaped mochi; thin roasted eggs, etc. Add oils or fats at the stage of preparing the above materials, or into a sheet. After preparation, it can be contained by a method such as coating, spraying, etc. If the material itself contains fats and oils, it may be processed into a sheet as it is before use. Its shape is broken greatly when heated, such as Isuchizu, maintained not stuff, other components, for example, by including addition of grain, may be processed to meet the performance needs.

The thickness of the edible material sheet is adjusted depending on the intended food, but is in the range of 0.05 to 10 mm, preferably 0.2 to 5 mm. If necessary, the edible material sheets may be stacked and used. In this case, edible material sheets made of different materials can be used.

The fats and oils used are not particularly limited, but the fats and oils used for frying are preferable. Examples thereof include liquid oils and fats such as corn oil, rapeseed oil, soybean oil, cottonseed oil, rice oil, safflower oil, sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil and olive oil. In addition, palm oil, lard, solid fats and oils such as shortenings prepared by mixing these fats and oils, and powdered fats and oils can also be used.

The amount of fats and oils contained in the edible material sheet varies depending on the material of the edible material sheet used and the food material (ingredient), but is 0.01 g per unit area of the sheet.
/ Cm ² or more, more preferably,
It is 0.02-0.1 g / cm ² .

It is preferable that the edible material sheet is coated on the food material in such a manner that the edible material sheet covers the entire surface of the food material in order to obtain a higher effect, but it is not always necessary. It is not necessary that the edible material sheet be covered with the entire surface of the food material. For example, if the ingredient has a cylindrical shape, both ends of the cylinder may be open without being covered, or the sheet may be partially cut so that the portions are opened. It may be.

As described above, it is preferable that the surface of the coated food material (the surface of the edible material sheet) is further provided with a bledder layer (a layer that serves as clothes). The material constituting the bledder layer is mainly composed of bread crumbs or a bread crumb substitute, and in addition to these, seasonings, spices, spices,
Oils and fats, colorants and the like may be included if necessary. These preferably have a low water content, and may be heat-treated for the purpose of coloring and drying, or may be fried in oil if necessary. As the above-mentioned bread crumb substitute, for example, grains such as cornmeal and oatmeal, or crushed products of these, heat-expanded grains (puff), and starch such as wheat flour, rice flour, and corn flour. Examples include fried batter made using the product.

The method for producing the food of the present invention will be described using the self-supporting edible material sheet containing the above-mentioned fats and oils. In the preparation of a food using the method of the present invention, first, the above-mentioned uncooked and semi-cooked food material (ingredient) is coated with the above-mentioned edible material sheet containing oil and fat. The edible material sheet can be coated on the ingredient by directly wrapping the sheet in a state in which the edible material is brought into intimate contact with the ingredient as much as possible, but in order to achieve higher adhesion, the food material (ingredient) is previously prepared. Alternatively, the sheet may be coated with a substance that gels when heated (eg, eggs, starches, etc.). The oil or fat may be introduced into the edible material sheet by the above-mentioned method after coating in this way. Next, the edible material sheet is dressed. The battering is carried out by using the material for forming the above-mentioned blender layer and usually frying in accordance with the intended food material, that is, after adhering flour, beaten egg, etc., the whole sheet is sprinkled. It can be done by a method such as. The semi-finished product thus prepared is then cooked by a dry heating means such as a microwave oven or an oven. The coated food material for cooking according to the present invention may be fried in oil. The heating temperature and time of cooking differ depending on the food obtained, but it should be adjusted according to the heating means so that the texture, flavor, and appearance of ordinary fried food or tempura can be obtained. Good.

Examples of the coated food material for cooking according to the present invention include confectionery such as tempura, fried food, sautéed food, fried chicken, donuts, and pies. Among these, tonkatsu, pork fried food, and skewered cutlet are preferred. , Fried shrimp, minced cutlet, croquette, fish (horse mackerel, salmon, white fish)
These are fries such as fries.

[0022]

EXAMPLES The present invention will be described more specifically below with reference to examples and comparative examples.

Reference Example 1 Fried cutlets were fried by the usual method shown below. 1 kg of frying oil (salad oil) was placed in a pan and heated to 180 ° C. Then, 90 g of pork (prepared with 3.2 g of beaten egg, 7.2 g of soft flour, and 7.2 g of bread crumbs), which had been prepared in advance, was put into this, and the mixture was fried for 3 minutes, then taken out, and then fried. Fried.

Example 1 90 g of pork was edible material sheet according to the present invention (fried, soy protein sheet: soy milk was coagulated with magnesium chloride, and then squeezed to remove water,
Sliced to 2-5 mm, fried in oil, oil content:
After it wrapped in the close contact state with about 0.025g / cm ^2),
Soft flour and eggs were adhered to the whole sheet in the order of almost the same amount as above, and breadcrumbs were sprinkled on the whole. In this way semi-finished products were made. The obtained semi-finished product was cooked in an oven (250 ° C., 8 minutes) to prepare a cutlet according to the method of the present invention.

Example 2 A cutlet according to the method of the present invention was prepared in the same manner as in the cooking method of Example 1 except that fried bread crumbs were used instead of bread crumbs.

[Example 3] In the cooking method of Example 1 above, instead of frying as an edible material sheet, "Memenori-san (Yuba): thickness 0.2 mm" (manufactured by Yoshihara Oil Co., Ltd.) ) Was used in the same manner to make a cutlet according to the method of the present invention. However, the salad oil was sprayed so that the amount of oil contained in the above-mentioned fried food was almost the same, and the fat and oil was added to Mamemori.

Comparative Example 1 A cutlet was prepared in the same manner as in the cooking method of Example 1 except that a semi-finished product prepared without coating the edible material sheet on the pork was used.

[Evaluation as a coated food material] For various cutlets obtained by the above method, the texture and appearance of the batter, the texture and the taste of meat were fried with ordinary oil by a professional evaluation panel (reference. Evaluation was made by comparing with Example 1). The evaluation was performed according to the following criteria. A: Almost the same as when fried. B: Slightly inferior to when fried in oil, but within an allowable range. C: Inferior to when fried in oil and not very preferable. D: It is considerably inferior to that when fried in oil, which is not preferable. The results are shown in Table 1 below.

[0029]

[Table 1] Table 1 ──────────────────────────────────── Normal frying oven (250 ℃, Evaluation item (180 ° C., 3 minutes) Example Example Example Example Comparative Example Reference Example 1 1 2 3 1 ─────────────────────── ───────────── Cloth Texture (sakumi) A A A A D Appearance (baking color) A B A A D (baking unevenness) A B A A C ───────────────────────────── Meat texture (with dryness) A A A A C (softness) A A A A A C Flavor A A A A B ──────────────────────────────────── Overall evaluation A B A A D ─ ─────────────────────────────────── ─

As is evident from the results shown in Table 1 above, the food material (cut fry) prepared using the edible material sheet (Examples 1, 2 and 3) was fried in conventional oil. It has almost the same texture and flavor as cutlet fry. As for the appearance, if bread crumbs are used as they are, a sufficient baking color does not appear (Example 1), but by using fried bread crumbs instead, an appearance almost like that when fried is obtained. be able to.

[0031]

By using the food material (ingredient) formed by coating the edible material sheet having a specific structure according to the present invention, the food material can be fried by using the dry heating means of only the microwave oven or the oven. Without the texture, almost the same as when fried,
A food product can be obtained that has a flavor and appearance. In addition, by coating the edible material sheet having such characteristics with the ingredients, the food obtained by frying in oil can be easily cooked.

Claims (5)

[Claims] 1. An uncooked or semi-cooked food material,
A coated food material for cooking, which is coated with a self-supporting edible material sheet containing oil and fat. 2. An uncooked or semi-cooked food material,
A method for producing a food, comprising dry-heating a coated food material obtained by coating a self-supporting edible material sheet containing oil and fat. 3. An uncooked or semi-cooked food material,
After forming a breader layer on the surface of the coated food material formed by coating with a self-supporting edible material sheet containing fats and oils,
The method for producing a food according to claim 2, wherein dry heating is performed. 4. An uncooked or semi-cooked food material,
A method for producing a food, comprising coating with a self-supporting edible material sheet containing oil and fat, followed by dry heating. 5. An uncooked or semi-cooked food material,
Coated with a self-supporting edible material sheet containing fats and oils,
Next, the method for producing a food according to claim 4, wherein after forming a bledder layer on the surface thereof, dry heating is performed.