JPH0126663B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention is a baked food product that has the appearance, texture, and flavor of a fried food product by coating the ingredients with bread crumbs, flour, etc. through batter, and then baking the product. Regarding emulsified butter for use. Fried foods such as korotsuke, cutlets, fried shrimp, fried fish, and fried chicken are foods that have an appropriate volume and are in harmony with the flavor, texture, and appearance of the fried batter, such as bread crumbs or flour, and the type of fried food. However, when these fried foods are cooked at home or in restaurants, they are fried in oil, so (a) a relatively large amount of oil must be prepared; ) There is a risk of ignition, (c) It is likely to cause cracks in the clothing, punctures, etc., (d) It is likely to cause burns and stains on the floor and cooking utensils due to oil splashes, (e) It is necessary to clean up after the oil. It has problems that other cooking methods, such as baking, steaming, and boiling, do not have.
Furthermore, it is difficult to easily make small quantities in terms of time and economy, and it is not necessarily satisfactory in that it can be easily made at any time for small households, breakfast, snacks, late night snacks, etc. Furthermore, since these conventional fried foods contain a large amount of oil, they belong to a type of food that is not very satisfying in terms of low calorie or diet-oriented foods. In order to solve the various problems caused by such frying, attempts have already been made to obtain fried-like foods without frying. A typical example is batter mixes that combine fats and oils, grain flour, bread crumbs, etc.
No. 3843827, No. 4068009, No. 4208442, JP-A-Sho
54-98347, Special Publication No. 56-29510), and attempts to obtain a food equivalent to fried food by simply sprinkling batter on fried seeds and baking them. Also,
Unlike such dry mixes, there are methods that coat seeds with batter and then coat them with solid fat and freeze them (U.S. Patent No. 2910370), or even coat seeds with emulsified batter containing eggs, oil, and water. A method of obtaining a dried tempura food by subjecting the connected compound to high frequency treatment (Japanese Patent Application Laid-Open No. 53-66448) is known. As described above, there is a demand for fried foods that have the appearance, texture, flavor, and other characteristics of existing fried foods, and that also take into account various factors such as ease of preparation, economic efficiency, and diet-oriented foods. . The present inventors have conducted extensive research in order to develop a food that does not necessarily require frying, but can obtain the appearance, texture, flavor, etc. of fried food by heating and thawing it in an oven, toaster oven, etc. As a result, the present invention was completed based on the finding that the above problems can be solved by using an emulsified butter containing oil, water, and an emulsifier. That is, the present invention provides a food batter in which ingredients that are powdered or not are coated with a flour-containing substance via batter and then baked, the batter containing at least 30 ml of edible oil and fat.
~80% (weight%, all percentages below are weight%), moisture
This emulsified butter for food is an emulsion containing 20 to 70% and an emulsifier (on a dry matter basis) of 1 to 10%. The present invention will be specifically explained below. The emulsified butter of the present invention contains at least edible oil and fat, water, and an emulsifier. Edible oils include soybean oil, rapeseed oil, palm oil, corn oil, hydrogenated soybean oil,
Hydrogenated rapeseed oil, hydrogenated corn oil, other vegetable oils,
One or a combination of two or more of lard, head, and other animal fats and oils may be used. When using vegetable oils, especially hydrogenated vegetable oils alone or in combination with other liquid vegetable oils or animal fats and oils, a golden brown finish can be obtained even when heated for a short time in an open toaster, etc., and the cholesterol content is relatively low. ,preferable. As the moisture, in addition to water, milk, wine, and other moisture-containing materials may be selected and used as appropriate. In addition, egg yolk, egg white, and whole egg are used as they are as emulsifiers, which will be described later, and can be omitted if there is no need to add water due to the water content in the emulsifier. As the emulsifier, any edible emulsifier can be used without particular limitation, but it is preferable to use proteins, lecithin, and polysaccharides. Proteins include egg protein, soybean protein, milk protein, etc. Specifically, egg yolk, egg white, whole egg, liquid egg, frozen egg, egg yolk powder,
Examples include egg white powder, whole egg powder, soybean protein powder, gelatin, whey, casein, sodium caseinate, albumin, powdered milk, and skim milk powder. Lecithin is egg yolk lecithin, soybean lecithin, rapeseed lecithin, corn lecithin, etc. Polysaccharides are gummy,
These include sodium alginate, carrageenan, and CMC.
In addition, it goes without saying that commonly used edible emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, and monoglyceride can be used. The composition of the edible fat, water, and emulsifier in the emulsified butter is 30 to 80% edible fat, 20 to 70% water, and 1 to 10% emulsifier (dry weight). If the edible fat content is less than 30%, even if baked, the appearance, texture, and flavor of frying will be poor. On the other hand, if the edible fat content is 80% or more, the amount of oil drips during cooking will increase, making cooking difficult. There will be more oil adhering to the utensils, causing problems such as smoke during the process, and the texture of the batter will become hard. The moisture content should be 20 to 70% above to form an emulsion with an appropriate viscosity for easy buttering, to be able to freely control the amount of adhesion, and to maintain the texture of the batter as soft and crispy. is optimal. In addition, emulsifiers are
Although it differs depending on the type of emulsifier used, a stable emulsified structure is formed by adding 1 to 10% on a dry matter basis. In addition to edible fats, water, and emulsifiers, things that can be added to butter include salt, sugar, monosodium glutamate, other seasonings, spices, fragrances, colorants,
Thickening stabilizers, quality stabilizers, etc. Furthermore, as an emulsifier or thickening stabilizer,
In terms of texture, it is particularly desirable to contain at least water-soluble protein and/or starch. In other words, if an emulsion containing only oil, fat, moisture, and the minimum amount of emulsifier required for emulsion formation is used for battering, the thickness and elasticity of the batter will be poor, and the batter will not be as thick or elastic during cooking. The crispy and crunchy texture is easily spoiled by the drips leached from the egg white powder, soybean protein, gelatin,
By adding water-soluble proteins and/or starches such as starch, α-starch, modified starch, and dextrin, the thickness and elasticity of the batter can be improved, and even when using fried foods with a high moisture content, Because it absorbs and retains drippings, it produces a relatively soft yet crispy and flavorful batter. Particularly preferred examples of water-soluble protein and/or starch for such purposes include egg white powder and starch with a swelling degree of 3.0 obtained by heating, gelatinizing, cooling, and grinding.
~6.0 modified starch (product name “High Soft” Ajinomoto
Co., Ltd.), powdered soy protein. On the other hand, when using fly seeds with a low moisture content, there is less of a problem with dripping, so there is little need to prioritize the addition of such substances with high water retention, but potato starch, corn, etc. It goes without saying that it is preferable to add starch, wheat flour, etc. to improve the thickness, elasticity, etc. of the batter. The composition of water-soluble protein or starch as an emulsifier or thickening stabilizer is important and should be about 2.0 to 5.0% of the total emulsion (also, when water-soluble protein and starch are used together, the blending ratio is 1. :1~2:3
is optimal. ). The emulsion may be formed using a mixer, a colloid mill, or other emulsifying device, and the type of device, emulsifying conditions, etc. are not particularly limited.
Specifically, for example, 2000 to 5000 rpm with a high speed mixer.
Stir for about 2 to 5 minutes. The thus obtained emulsified butter for baked foods of the present invention can be applied to all types of fried and karaage-like foods such as korotsuke, cutlets, and karaage, and the types of ingredients include meat, seafood, vegetables,
Any raw material such as fruits, eggs, dairy products, etc., or pre-cooked and processed raw materials such as korotsuke seeds, salad seeds, etc. can be used depending on the type of target food. The emulsified butter of the present invention does not form a batter by itself, but by forming a film of a flour-containing substance on the emulsified butter and baking it, the emulsified butter has a fried batter-like appearance, texture, taste, and flavor. is obtained. That is, by attaching emulsified butter to ingredients that are powdered or not powdered in advance, and then attaching flour-containing substances such as bread crumbs and wheat flour to the batter and baking them, the presence of fats and oils contained in the emulsified butter is reduced. Below, the flour-containing material (or flour-containing material and powdering flour) is heated to form a crispy fry-like batter. Examples of the flour-containing substance include bread crumbs, bread crumb analogs, bread flour substitutes, grain flour, and starch, and one or more of these may be selected and used depending on the intended food. Bread crumb analogs or bread crumb substitutes are not bread crumbs made by crushing bread, but bread crumb analogs obtained by heating and pregelatinizing a hydrated mixture whose main ingredient is grain flour using a puff machine, Kratzker crushed bread crumbs, and cornmeal. , grains such as kate meal, fine cereal powder, etc. If the particle size of the flour-containing substance is small, the result will be similar to fried chicken, whereas if the particle size is large, the result will be similar to cutlets, korotsuke, fried shrimp, etc. These flour-containing substances may be used as they are, or they may be heated in advance in the presence or absence of fats and oils, and furthermore, as in the above-mentioned battering mixes, fats and oils and other substances may be used. It doesn't matter if they coexist. The emulsified butter for baking foods of the present invention includes (1)
By attaching it to the ingredients, sprinkling it with a flour-containing substance, and then baking it in an oven, toaster oven, roaster, etc., a crispy, light-textured batter-like batter can be obtained, and (2) it can be fried in oil. As there is no exchange of water and oil as in the case of cooking, it is not greasy and effective for dieting, and the softness of the ingredients is maintained. The texture remains the same even after cooking or when the food cools down. In addition, it has the unique effect of eliminating oil splashes and other troubles during cooking, as well as eliminating the need to clean up after oil. Next, the present invention will be further explained with reference to Examples. Example 1 According to the composition shown in Table 1, raw materials were put into a cooking mixer (manufactured by Matsushita Electric Industrial Co., Ltd.) and stirred at 3000 rpm for 5 minutes to produce emulsified butter.

[Table] **〃 Modified starch Example 2 After heating 500ml of water and mixed spices (pepper, garlic, ginger mixture) to 80℃, cooled to 10℃, poured into a mixer and stirred, then , 20 g of sodium caseinate, and 4 g of guar gum were added and dissolved. After adding 500 ml of corn salad oil to this mixture and stirring to uniformly emulsify, 1 g of tartaric acid, 1 g of common salt, and 1 g of sodium L-glutamate were added, and after further stirring, the mixture was sealed in a heat-resistant sealed container and placed under aseptic conditions. An emulsified butter of the present invention packaged in a container was prepared (Experimental Group 11). Application Example Using the emulsified butter prepared in Examples 1 and 2, a fried white fish-like food was prepared by the following method. White fish is powdered with "High Soft", then battered with emulsified butter, and then breaded with breadcrumbs (Ingredients: butter;
Bread crumbs (weight ratio = 6:1:3) were baked in a toaster oven for 15 minutes to obtain a fried white fish-like food. The 11 types of fried white fish obtained were subjected to sensory evaluation by 20 well-trained taste panels. The results are shown in Table 2.

【table】

【table】

Claims (1)

[Scope of Claims] 1. A food batter in which a powdered or non-powdered ingredient is coated with a flour-containing substance via batter and then baked, wherein the batter contains at least 30 to 80% by weight of edible oil and fat; moisture 20
An emulsified butter for baking foods, characterized in that it is an emulsion containing ~70% by weight and 1~10% by weight of an emulsifier (dry matter). 2. The emulsified butter for baked foods according to claim 1, wherein the emulsifier is one or more selected from lecithin, fatty acid esters, proteins, and polysaccharides. 3. The emulsified butter for baking foods according to claim 2, wherein the protein is one or more selected from egg protein, soybean protein, milk protein, and a protein-containing substance. 4 The emulsion is further selected from seasonings, fragrances, spices, colorants, thickening stabilizers, and quality stabilizers 1
The emulsified butter for baking foods according to claim 1, characterized in that it contains at least seeds.