JP2002085000A - Deep-fried frozen food - Google Patents
Deep-fried frozen foodInfo
- Publication number
- JP2002085000A JP2002085000A JP2000275982A JP2000275982A JP2002085000A JP 2002085000 A JP2002085000 A JP 2002085000A JP 2000275982 A JP2000275982 A JP 2000275982A JP 2000275982 A JP2000275982 A JP 2000275982A JP 2002085000 A JP2002085000 A JP 2002085000A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- fatty acid
- acid ester
- food
- hlb
- 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.)
- Pending
Links
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 19
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 65
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 64
- 229930195729 fatty acid Natural products 0.000 claims abstract description 64
- 239000000194 fatty acid Substances 0.000 claims abstract description 64
- 235000013305 food Nutrition 0.000 claims abstract description 49
- 229930006000 Sucrose Natural products 0.000 claims abstract description 30
- 239000005720 sucrose Substances 0.000 claims abstract description 30
- 239000004615 ingredient Substances 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims description 14
- 230000008014 freezing Effects 0.000 claims description 13
- 238000009826 distribution Methods 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 2
- 239000003995 emulsifying agent Substances 0.000 description 21
- 238000010411 cooking Methods 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 11
- 239000003921 oil Substances 0.000 description 11
- 235000019198 oils Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 10
- 238000002360 preparation method Methods 0.000 description 9
- 238000003860 storage Methods 0.000 description 8
- 235000012813 breadcrumbs Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000004925 denaturation Methods 0.000 description 5
- 230000036425 denaturation Effects 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 150000002148 esters Chemical class 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 229920000223 polyglycerol Polymers 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 241000973621 Concinnum ten Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、バッター液、油ち
ょう済み食品、油ちょう済み冷凍食品及びその製造方法
に関する。さらに詳しく言うと、本発明は、特定の乳化
剤を含有するバッター液、そのバッター液で被覆された
具材を油ちょうして得られる油ちょう済み食品、その油
ちょう済み食品を凍結処理して得られる油ちょう済み冷
凍食品、及びその製造方法に関する。本発明の油ちょう
済み冷凍食品は、特定の乳化剤を含有するバッター液を
使用しているため、流通又は保存中に温度変化を受けて
も、衣の変性が抑制され、電子レンジ等で加熱調理を行
うことにより、油ちょう直後のようなサクサク感を呈す
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to batter liquid, fried food, fried frozen food and a method for producing the same. More specifically, the present invention is a batter solution containing a specific emulsifier, a fried food obtained by frying ingredients coated with the batter solution, obtained by freezing the fried food. The present invention relates to a fried frozen food and a method for producing the same. Since the frozen fried food of the present invention uses a batter solution containing a specific emulsifier, even when subjected to a temperature change during distribution or storage, the denaturation of clothes is suppressed, and the food is cooked in a microwave oven or the like. By carrying out, a crisp feeling as if immediately after frying is exhibited.
【０００２】[0002]
【従来の技術】油ちょう直後のフライ食品は、衣がサク
サクとした食感(クリスピー感ともいう)を呈している
が、それを凍結処理して得られる冷凍フライ食品は、消
費者が購入して家庭で電子レンジ等で加熱調理しても、
油ちょう直後のようなサクサク感を呈さない。これは、
製品が工場から量販店や小売店へ流通される際や、量販
店や小売店における保存中の霜取り作業等により、−２
０℃〜５℃の範囲の温度変化を十数回から数十回受け、
衣中のタンパク質が凝集したり、澱粉が老化すること等
により、衣が変性するためである。このように温度変化
を受けた冷凍フライ食品は、食する際に電子レンジ等で
加熱調理しても、油ちょう直後のようなサクサク感を再
現することはできない。そして、このような流通又は保
存中の温度変化による食感の劣化は、冷凍フライ食品の
商品価値を低下させている。2. Description of the Related Art Fried foods immediately after frying have a crispy texture (also called crispy), but frozen fried foods obtained by freezing them are purchased by consumers. Cooking at home in a microwave oven, etc.
It does not have the crisp feeling just like oil frying. this is,
When a product is distributed from a factory to a mass retailer or a retail store, or during defrosting work during storage at a mass retailer or a retail store, etc., -2
Receiving a temperature change in the range of 0 ° C. to 5 ° C. ten to several tens of times,
This is because the protein in the clothes is agglomerated, the starch is aged, and the clothes are denatured. The frozen fried food that has undergone such a temperature change cannot reproduce the crispy feeling immediately after frying even if it is cooked in a microwave oven or the like when eating. The deterioration of the texture due to such a temperature change during distribution or storage lowers the commercial value of the frozen fried food.
【０００３】フライ食品に関しては、例えば、特開平８
−２０５８０２号公報に、（Ａ）ＨＬＢが５以上のショ
糖脂肪酸エステル、（Ｂ）ポリグリセリン脂肪酸エステ
ル、グリセリン脂肪酸有機酸モノエステル及びソルビタ
ン脂肪酸エステルからなる群より選ばれた少なくとも１
種、並びに（Ｃ）糖類化合物を水に溶解あるいは分散さ
せ、ｐＨを９以下に調整した後、噴霧乾燥して得られる
フライングバッター用品質改良剤が開示されている。特
開平８−２９８９２８号公報には、ショ糖脂肪酸モノエ
ステルを１０重量％未満と、ショ糖脂肪酸ジエステル及
び／又はショ糖脂肪酸トリエステルを４５重量％以下と
を含有するショ糖脂肪酸エステル混合物を含む冷凍揚げ
物食品調製用油脂組成物が開示されている。特開平１１
−９２１３号公報には、（Ａ）ＨＬＢが３〜１２のポリ
グリセリン脂肪酸エステル及び／又はＨＬＢが３〜１２
のソルビタン脂肪酸エステル、並びに（Ｂ）糖類化合物
からなるフライ用バッターの品質改良剤が開示されてい
る。また、特開平１１−３１８３６９号公報には、小麦
粉、澱粉、水、食用油脂及び／又は粉末油脂を主成分と
する油揚げ用バッター液において、粒子径が５００μｍ
以下の粉末状で、かつＨＬＢが１０以上の親水性ポリグ
リセリン脂肪酸エステルを含有する油揚用バッター液が
開示されている。[0003] With respect to fried foods, for example,
JP-A-205802 discloses that at least one selected from the group consisting of (A) a sucrose fatty acid ester having an HLB of 5 or more, (B) a polyglycerin fatty acid ester, a glycerin fatty acid organic acid monoester, and a sorbitan fatty acid ester.
There is disclosed a quality improving agent for a flying batter obtained by dissolving or dispersing a seed and (C) a saccharide compound in water, adjusting the pH to 9 or less, and then spray drying. Japanese Patent Application Laid-Open No. 8-2988928 includes a sucrose fatty acid ester mixture containing less than 10% by weight of sucrose fatty acid monoester and not more than 45% by weight of sucrose fatty acid diester and / or sucrose fatty acid triester. An oil / fat composition for preparing frozen deep-fried food is disclosed. JP 11
No. 9213 discloses that (A) a polyglycerol fatty acid ester having an HLB of 3 to 12 and / or an HLB of 3 to 12
And a sorbitan fatty acid ester of (B) and a saccharide compound (B). Japanese Patent Application Laid-Open No. 11-318369 discloses that a batter solution for frying mainly containing wheat flour, starch, water, edible oil and / or powdered oil and fat has a particle diameter of 500 μm.
The following batter solution for frying is disclosed which contains a hydrophilic polyglycerin fatty acid ester having the following powder form and an HLB of 10 or more.
【０００４】このうち、特開平８−２０５８０２号公報
に記載の技術は、フライせずに冷凍するフライ用冷凍食
品の保存中のべたつきを防止し、油ちょう時の油ハネを
抑制し、油ちょう後もサクサクして柔らかい食感を呈す
るフライ用冷凍食品を提供するための「フライングバッ
ター用品質改良剤」に関するものである。また、特開平
８−２９８９２８号公報に記載の技術は、カラッとした
食感で、サクサク感もあり、ジューシーな状態に油ちょ
うするためのフライ用冷凍食品を油ちょうする際に用い
る「冷凍揚げ物用食品調製用油脂組成物」に関するもの
である。また、特開平１１−９２１３号公報に記載の技
術は、油ちょうせずに凍結処理するフライ食品を調製す
る際に、バッターの粘度の上昇や比重の増加を抑制する
ための「フライ食品用バッターの品質改良剤」に関する
ものである。さらに、特開平１１−３１８３６９号公報
に記載の技術は、冷凍フライ食品を電子レンジ等のマイ
クロ波で解凍調理した後でもクリスピー感を保持するこ
とが可能な「油揚げ食品用バッター液」に関するもので
ある。[0004] Among them, the technique described in Japanese Patent Application Laid-Open No. 8-205802 prevents stickiness during storage of frozen food for frying which is frozen without frying, suppresses oil splashing during frying, and reduces fry. The present invention relates to a "quality improving agent for flying batter" for providing a frozen food for frying that is crispy and has a soft texture. Further, the technology described in Japanese Patent Application Laid-Open No. 8-2988928 discloses a technique for frozen deep-fried foods used for frying frozen food for frying for frying in a juicy state with a crisp texture. Fats and oils composition for food preparation ". Further, the technology described in Japanese Patent Application Laid-Open No. 11-9213 discloses a technique for preparing a fried food to be freeze-treated without frying, in order to suppress an increase in the viscosity of the batter and an increase in specific gravity. Quality improver ”. Furthermore, the technology described in Japanese Patent Application Laid-Open No. 11-318369 relates to a “batter solution for fried food” that can maintain a crispy feeling even after thawing frozen fried food in a microwave such as a microwave oven. is there.
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、上記の
従来技術は、いずれも油ちょう済み冷凍食品を流通又は
保存する際に生じる温度変化による衣の変性を抑制する
ことに関して検討しておらず、そのような課題を解決す
る技術は未だない。そこで、本発明は、流通又は保存中
に生じる温度変化を受けても、衣の変性が抑制され、食
する際に電子レンジ等で加熱調理を行うことにより、油
ちょう直後のようなサクサク感を再現することのできる
油ちょう済み冷凍食品、それを調製するためのバッター
液、油ちょう済み食品及びその製造方法を提供すること
を課題とする。However, none of the above-mentioned prior arts has been concerned with suppressing denaturation of clothes due to temperature changes that occur when distributing or storing fried frozen food. There is no technology that can solve such problems. Therefore, the present invention provides a crispy feeling immediately after fry, even when subjected to a temperature change that occurs during distribution or storage, by suppressing denaturation of the batter and performing heating cooking in a microwave oven or the like when eating. It is an object of the present invention to provide a fried frozen food that can be reproduced, a batter liquid for preparing the same, a fried food, and a method for producing the same.
【０００６】[0006]
【課題を解決するための手段】本発明者らは、上述した
課題に鑑み、鋭意研究を重ねた結果、油ちょう済み食品
を製造する際のバッター液に、ＨＬＢが１６以上のショ
糖脂肪酸エステル及び／又はＨＬＢが１６以上のポリグ
リセリン脂肪酸エステルを添加することにより、流通又
は保存中に生じる温度変化を受けても、衣の変性が抑制
され電子レンジ等で加熱調理を行うことにより、油ちょ
う直後のようなサクサク感を呈する油ちょう済み冷凍食
品が得られることを見出し、本発明を完成させるに至っ
た。すなわち、本発明は、ＨＬＢが１６以上のショ糖脂
肪酸エステル及び／又はＨＬＢが１６以上のポリグリセ
リン脂肪酸エステルを含有することを特徴とするバッタ
ー液である。本発明はまた、前記バッター液で被覆した
具材を油ちょうしてなる油ちょう済み食品である。本発
明はまた、前記油ちょう済み食品を凍結処理してなる油
ちょう済み冷凍食品である。本発明はさらに、具材を、
ＨＬＢが１６以上のショ糖脂肪酸エステル及び／又はＨ
ＬＢが１６以上のポリグリセリン脂肪酸エステルを含有
するバッター液で被覆する工程、前記バッター液で被覆
された具材を油ちょうする工程、及び前記油ちょうによ
り得られる油ちょう済み食品を凍結処理する工程を含む
ことを特徴とする油ちょう済み冷凍食品の製造方法であ
る。Means for Solving the Problems In view of the above-mentioned problems, the present inventors have conducted intensive studies and as a result, have found that a batter solution used for producing fried food has a sucrose fatty acid ester having an HLB of 16 or more. And / or by adding a polyglycerol fatty acid ester having an HLB of 16 or more, even when subjected to a temperature change occurring during distribution or storage, denaturation of clothes is suppressed, and cooking is performed in a microwave oven or the like, so that the oil fry The present inventors have found that a fried frozen food having a crispy feeling as immediately after can be obtained, and have completed the present invention. That is, the present invention provides a batter solution comprising a sucrose fatty acid ester having an HLB of 16 or more and / or a polyglycerin fatty acid ester having an HLB of 16 or more. The present invention is also a fried food, which is fried with the ingredient coated with the batter liquid. The present invention is also a frozen fried food which is obtained by freezing the fried food. The present invention further comprises:
A sucrose fatty acid ester having an HLB of 16 or more and / or H
A step of coating with a batter solution containing LB having a polyglycerin fatty acid ester of 16 or more, a step of frying the ingredients coated with the batter solution, and a step of freezing the fried food obtained by the fryer A method for producing fried frozen food, comprising:
【０００７】[0007]
【発明の実施の形態】以下、本発明について詳しく説明
する。本発明において、油ちょう済み食品とは、乳化剤
を含有するバッター液により具材を被覆し、油ちょうし
た食品をいい、例えば、鳥獣肉類、魚介類、野菜類、こ
れらの加工品を具材とし、プレバッター液で被覆し、パ
ン粉を付け、乳化剤を含有するバッター液で被覆してパ
ン粉を付けて油ちょうした、コロッケ、カツ類等のフラ
イ食品や、上記のような具材を乳化剤を含有するバッタ
ー液で被覆して油ちょうした、から揚げ、天ぷら等を例
示することができる。また、本発明において、油ちょう
済み冷凍食品とは、このような油ちょう済み食品を常法
に従って凍結処理したものをいう。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. In the present invention, the fried food is a food in which ingredients are covered with a batter solution containing an emulsifier and fried, for example, poultry meat, seafood, vegetables, and processed products of these are used as ingredients. , Coated with prebattered liquid, baked with breadcrumbs, baked with breadcrumbs containing an emulsifier and baked with breadcrumbs, croquettes, fried foods such as cutlets, and ingredients such as above containing an emulsifier Fried, fried, tempura and the like can be exemplified. In addition, in the present invention, the fried frozen food refers to a product obtained by freezing such a fried food according to a conventional method.
【０００８】本発明においては、乳化剤として、ＨＬＢ
が１６以上のショ糖脂肪酸エステル及び／又はＨＬＢが
１６以上のポリグリセリン脂肪酸エステルが用いられ、
これらは単独で用いても両者を併用してもよい。乳化剤
として、ＨＬＢが１６以上のショ糖脂肪酸エステル及び
／又はＨＬＢが１６以上のポリグリセリン脂肪酸エステ
ルをバッター液に添加することにより、冷凍で流通又は
保存する際に生じる澱粉の老化や蛋白質の凝集が抑制さ
れ、流通又は保存中に生じる温度変化による衣の変性を
抑制することができる。また、バッター液の粘度を安定
化し、油ちょう時の油はねを抑制し、さらには油ちょう
後の食品の外観、油切れ性、サクサク性をも向上させる
ことができる。一方、ＨＬＢが１６未満のショ糖脂肪酸
エステル及び／又はＨＬＢが１６未満のポリグリセリン
脂肪酸エステルを用いた場合には、本発明の上記の効果
を得ることができない。なお、ＨＬＢが１６以上のショ
糖脂肪酸エステル及び／又はＨＬＢが１６以上のポリグ
リセリン脂肪酸エステルであれば、それらを構成する脂
肪酸の炭素数、飽和又は不飽和脂肪酸は、特に限定され
ない。In the present invention, HLB is used as an emulsifier.
Is a sucrose fatty acid ester of 16 or more and / or a polyglycerin fatty acid ester of HLB of 16 or more,
These may be used alone or in combination. By adding a sucrose fatty acid ester having an HLB of 16 or more and / or a polyglycerin fatty acid ester having an HLB of 16 or more to the batter solution as an emulsifier, aging of starch and aggregation of proteins that occur during distribution or storage by freezing can be prevented. It is possible to suppress denaturation of clothes due to temperature changes that occur during distribution or storage. In addition, the viscosity of the batter liquid can be stabilized, oil splashing during frying can be suppressed, and the appearance, oil drainage, and crispness of the food after frying can be improved. On the other hand, when a sucrose fatty acid ester having an HLB of less than 16 and / or a polyglycerin fatty acid ester having an HLB of less than 16 are used, the above effects of the present invention cannot be obtained. In addition, if it is a sucrose fatty acid ester whose HLB is 16 or more and / or a polyglycerol fatty acid ester whose HLB is 16 or more, the number of carbon atoms of the fatty acid constituting them and the saturated or unsaturated fatty acid are not particularly limited.
【０００９】ちなみに、上記特開平１１−３１８３６９
号公報には、「ＨＬＢ１０以上の親水性ポリグリセリン
脂肪酸エステル」を含有するバッター液について記載さ
れているが、同公報の実施例において用いられている親
水性ポリグリセリン脂肪酸エステルのＨＬＢは「１１」
であり、ＨＬＢが「１６以上」のものを用いることや、
本発明により得られる効果については何ら記載がない。
また、同公報に記載の発明は、エマルジョンの破壊と乳
化剤の分散性が悪いという従来技術を解決するために上
記乳化剤を用いるものであり（同公報段落番号「０００
４」）、本発明とは課題も作用・効果も相違するもので
ある。[0009] Incidentally, Japanese Patent Application Laid-Open No. H11-318369 described above.
Japanese Patent Application Laid-Open Publication No. H11-209,086 describes a batter solution containing “hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more”, but the HLB of the hydrophilic polyglycerin fatty acid ester used in the examples of the publication is “11”.
And using an HLB of “16 or more”,
There is no description about the effect obtained by the present invention.
Further, the invention described in the above publication uses the above-mentioned emulsifier to solve the conventional technology that the emulsion is destroyed and the dispersibility of the emulsifier is poor (see paragraph number “000” in the publication).
4 "), which is different from the present invention in both the subject and the operation / effect.
【００１０】なお、本発明において、ＨＬＢが１６以上
のショ糖脂肪酸エステル及び／又はＨＬＢが１６以上の
ポリグリセリン脂肪酸エステルは、バッター液に対し
て、０．０１〜０．５重量％添加することが好ましい。
添加量が０．０１重量％未満では、目的とする効果が得
られず、０．５重量％を超えると乳化剤の風味が強く感
じられ、風味の点で好ましくないものとなる。[0010] In the present invention, the sucrose fatty acid ester having an HLB of 16 or more and / or the polyglycerin fatty acid ester having an HLB of 16 or more is added in an amount of 0.01 to 0.5% by weight based on the batter solution. Is preferred.
If the amount is less than 0.01% by weight, the desired effect cannot be obtained. If the amount exceeds 0.5% by weight, the flavor of the emulsifier is strongly felt, which is not preferable in terms of flavor.
【００１１】本発明の油ちょう済み食品の製造は、具材
を本発明のバッター液で被覆すること以外は、通常のコ
ロッケ、カツ類、から揚げ、天ぷら等の油ちょう済み食
品の製造方法に従って行うことができる。また、本発明
の油ちょう済み冷凍食品の製造は、本発明の油ちょう済
み食品を、通常の方法により凍結処理することによって
行うことができる。The production of the fried food of the present invention is carried out in accordance with the usual method for producing fried food such as croquettes, cutlets, fried and tempura, except that the ingredients are coated with the batter solution of the present invention. It can be carried out. The production of the frozen fried food of the present invention can be carried out by subjecting the fried food of the present invention to a freezing treatment by an ordinary method.
【００１２】[0012]
【実施例】以下、本発明を実施例によりさらに詳しく説
明する。 （実施例１） ・中種の調製：表１に示す配合により、常法に従いコロ
ッケの中種を調製した。これを１７ｇの俵型に成型し、
冷凍した。The present invention will be described below in more detail with reference to examples. (Example 1)-Preparation of middle seed: Middle croquette was prepared according to the formulation shown in Table 1 according to a conventional method. This is molded into a 17g bale,
Frozen.
【００１３】[0013]
【表１】 −−−−−−−−−−−−−−−−−−−−−−−−−−− 材 料 配合（重量％） −−−−−−−−−−−−−−−−−−−−−−−−−−− マーガリン・サラダ油 ９．５ 小麦粉 ９．５ 乳製品（濃縮乳・脱脂粉乳・チーズ） １２．５ コーン １３．０ 調味料 １．０ パン粉 ５．０ 水 ４９．５ −−−−−−−−−−−−−−−−−−−−−−−−−−− 合計量 １００．０ −−−−−−−−−−−−−−−−−−−−−−−−−−−Table 1------------------------Material Composition (% by weight)--------------------------- −−−−−−−−−−−−−−−− Margarine salad oil 9.5 Flour 9.5 Dairy products (concentrated milk, skim milk powder, cheese) 12.5 Corn 13.0 Seasoning 1.0 Bread crumbs 5 0.0 water 49.5 −−−−−−−−−−−−−−−−−−−−−−−−−−−− total amount 100.0 −−−−−−−−−−−−− −−−−−−−−−−−−−−−−−−
【００１４】・プレバッターの調製：大豆サラダ油２０
重量％に、湿熱処理澱粉８０重量％を加え、ホイッパー
で撹拌して分散させ、プレバッターを調製した。Preparation of prebatter: soybean salad oil 20
80% by weight of the moisture-heat-treated starch was added to the mixture, and the mixture was stirred and dispersed with a whipper to prepare a prebatter.
【００１５】・バッター液の調製： 試料１；バッターミックス（米粉５２重量％、小麦粉３
０重量％、植物性油脂１７重量％、調味料１重量％）２
００ｇに水９６０ｍｌを加え、ホイッパーで撹拌して分
散させた。これに、乳化剤として、ショ糖脂肪酸エステ
ル（ＨＬＢ１９、ＤＫエステルＳＳ：第一工業製薬社
製）を０．０５重量％添加し、バッター液を調製した。 試料２；乳化剤として、ポリグリセリン脂肪酸エステル
（ＨＬＢ１６、ＭＣＡ−７５０：阪本薬品工業社製）を
０．０５重量％用いたこと以外は、試料１と同様にして
バッター液を調製した。 試料３；乳化剤として、ショ糖脂肪酸エステル（ＨＬＢ
１９、ＤＫエステルＳＳ：第一工業製薬社製）を０．０
２５重量％及びポリグリセリン脂肪酸エステル（ＨＬＢ
１６、ＭＣＡ−７５０：阪本薬品工業社製）を０．０２
５重量％用いたこと以外は、試料１と同様にしてバッタ
ー液を調製した。以上、試料１〜３は本発明のバッター
液の調製例である。Preparation of batter solution: Sample 1: batter mix (rice flour 52% by weight, flour 3
0% by weight, vegetable oils and fats 17% by weight, seasonings 1% by weight) 2
960 ml of water was added to 00 g, and dispersed by stirring with a whipper. To this, 0.05% by weight of a sucrose fatty acid ester (HLB19, DK Ester SS: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was added as an emulsifier to prepare a batter solution. Sample 2: A batter solution was prepared in the same manner as in Sample 1, except that 0.05% by weight of polyglycerin fatty acid ester (HLB16, MCA-750: manufactured by Sakamoto Yakuhin Kogyo) was used as an emulsifier. Sample 3: Sucrose fatty acid ester (HLB) as emulsifier
19, DK ester SS: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
25% by weight and polyglycerin fatty acid ester (HLB
16, MCA-750: manufactured by Sakamoto Pharmaceutical Co., Ltd.) at 0.02
A batter solution was prepared in the same manner as in Sample 1, except that 5% by weight was used. As described above, Samples 1 to 3 are preparation examples of the batter solution of the present invention.
【００１６】試料４；乳化剤を用いなかったこと以外
は、試料１と同様にしてバッター液を調製した。 試料５；乳化剤として、ショ糖脂肪酸エステル（ＨＬＢ
１５、ＤＫエステルＦ−１６０：第一工業製薬社製）を
０．０５重量％用いたこと以外は、試料１と同様にして
バッター液を調製した。 試料６；乳化剤として、親水性ポリグリセリン脂肪酸エ
ステル（ＨＬＢ１０．３、ＭＬ−３１０：阪本薬品工業
社製）０．０５重量％を用いたこと以外は、試料１と同
様にしてバッター液を調製した。 以上、試料４〜６は本発明のバッター液の調製例ではな
く、比較例として調製したものである。Sample 4: A batter solution was prepared in the same manner as in Sample 1, except that no emulsifier was used. Sample 5: Sucrose fatty acid ester (HLB) as an emulsifier
15, DK ester F-160: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) was used in the same manner as in Sample 1, except that 0.05% by weight of the batter solution was prepared. Sample 6: A batter solution was prepared in the same manner as in Sample 1, except that 0.05% by weight of a hydrophilic polyglycerin fatty acid ester (HLB 10.3, ML-310: manufactured by Sakamoto Yakuhin Kogyo) was used as an emulsifier. . As described above, Samples 4 to 6 are not prepared examples of the batter solution of the present invention, but prepared as comparative examples.
【００１７】・油ちょう済み冷凍コロッケの製造：先に
調製した上記中種を上記プレバッターに浸漬させて被覆
し、次いで、４０メッシュスルーのパン粉をつけた。さ
らに、上記試料１〜試料６の各バッター液に浸漬させて
被覆し、次いで８メッシュスルーのパン粉をつけた。こ
れを１８５℃の大豆油で２分３０秒間油ちょうした後、
エアブラスト式急速凍結機を用い、−３０℃で３０分間
凍結処理を行い、６種の油ちょう済み冷凍コロッケを製
造した。Production of frozen croquettes with fried rice: The above-mentioned medium seeds prepared above were immersed in the above-mentioned pre-batter to cover, and then breadcrumbs of 40 mesh through were applied. Furthermore, it was immersed in each of the batter solutions of the above-mentioned samples 1 to 6 for coating, and then, breadcrumbs of 8 mesh through were applied. This is fried in soybean oil at 185 ° C for 2 minutes and 30 seconds,
Using an air blast quick-freezing machine, a freezing treatment was performed at -30 ° C for 30 minutes to produce six types of fried frozen croquettes.
【００１８】（試験例１）実施例１で製造した油ちょう
済み冷凍コロッケを、−２０℃〜５℃の間の温度変化を
１日に８回与えられるようなプログラムに設定された冷
凍庫に保存し、温度変化をそれぞれ１０回、２０回、４
０回与えた。このように１０回、２０回及び４０回温度
変化を与えた各冷凍コロッケを、５００Ｗの電子レンジ
で２個につき３０秒間加熱調理した。油ちょう直後のコ
ロッケ（Ａ）及びこのように加熱調理した後の各コロッ
ケ（Ｂ、Ｃ、Ｄ）を、それぞれ５名のパネラーに食して
もらい、食べたときの衣のサクサク感について、 ◎：サクサク感があり大変好ましい ○：ややサクサク感があり好ましい △：どちらともいえない ×：サクサク感がなく、全く好ましくない の評価基準により評価してもらった。結果を表２に示
す。(Test Example 1) The fried frozen croquette produced in Example 1 was stored in a freezer set to a program capable of giving a temperature change between -20 ° C and 5 ° C eight times a day. Temperature changes 10 times, 20 times, 4 times
It was given 0 times. Each of the frozen croquettes subjected to the temperature change 10 times, 20 times and 40 times in this manner was heated and cooked in a microwave oven of 500 W for 30 seconds. The croquettes (A) immediately after the frying and the croquettes (B, C, and D) thus cooked were eaten by five panelists, respectively. Very good, with a crisp feeling. ○: Somewhat good, with a crisp feeling. Δ: Neither of the above. ×: No crisp feeling, no evaluation at all. Table 2 shows the results.
【００１９】[0019]
【表２】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 試料番号（乳化剤の種類） Ａ Ｂ Ｃ Ｄ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− １（ショ糖脂肪酸エステル：ＨＬＢ１９） ◎ ◎ ◎ ○ ２（ポリグリセリン脂肪酸エステル：ＨＬＢ１６） ◎ ◎ ○ △ ３（ショ糖脂肪酸エステル：ＨＬＢ１９及び ポリグリセリン脂肪酸エステル：ＨＬＢ１６） ◎ ◎ ◎ ○ ４（ − ） ○ △ × × ５（ショ糖脂肪酸エステル：ＨＬＢ１５） ◎ ○ △ × ６（ポリグリセリン脂肪酸エステルＨＬＢ１０．３）◎ ○ △ × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 表中、Ａは油ちょう直後の食品の評価、Ｂは１０回温度
変化を与えた食品の評価、Ｃは２０回温度変化を与えた
食品の評価、Ｄは４０回温度変化を与えた食品の評価を
示す。Table 2------------------------------------------------------------------------------------------------------------------------------------------------------------ D-----------------------------1 (sucrose fatty acid ester: HLB19) ◎ ◎ ◎ ○ 2 (polyglycerin fatty acid ester: HLB16) ○ △ ３ 3 (sucrose fatty acid ester: HLB19 and polyglycerin fatty acid ester: HLB16) ◎ ◎ ４ 4 (-) △ × × × 5 (sucrose fatty acid ester: HLB15) ○ △ × × 6 (polyglycerin fatty acid ester HLB 10.3) ○ △ ×------------------------------- −−−− In the table, A is the evaluation of the food immediately after the frying, B is the evaluation of the food subjected to 10 temperature changes, and C is D indicates the evaluation of the food given the temperature change 20 times, and D indicates the evaluation of the food given the temperature change 40 times.
【００２０】表２に示されるように、試料１〜試料３
は、調理直後はもちろんのこと、温度変化を１０回与え
ても電子レンジで加熱調理することにより油ちょう直後
と同様のサクサク感を呈しており、温度変化を２０回与
えてもサクサク感を呈していた。さらに、温度変化を４
０回与えたものであっても、品質的に劣るものではなか
った。一方、試料４〜６は、調理直後にはサクサク感を
呈しているものの、温度変化を与えることにより、電子
レンジで加熱調理しても好ましいサクサク感を呈してい
なかった。これらの結果から、ＨＬＢが１６以上のショ
糖脂肪酸エステル及び／又はＨＬＢが１６以上のポリグ
リセリン脂肪酸エステルを使用することにより、数十回
もの温度変化を与えても、電子レンジで加熱調理するこ
とによりサクサク感を呈する油ちょう済み冷凍食品が得
られ、一方、ＨＬＢが１６未満のものを用いた場合に
は、そのようなサクサク感が得られないことが明らかと
なった。As shown in Table 2, samples 1 to 3
Shows the same crispy feeling as immediately after fry by heating in a microwave oven even if the temperature change is given 10 times, as well as immediately after cooking. I was In addition, a temperature change of 4
Even if given 0 times, the quality was not inferior. On the other hand, Samples 4 to 6 exhibited a crisp feeling immediately after cooking, but did not exhibit a desirable crisp feeling even when cooked in a microwave oven by giving a change in temperature. From these results, the use of sucrose fatty acid ester having an HLB of 16 or more and / or polyglycerin fatty acid ester having an HLB of 16 or more enables heating and cooking in a microwave oven even if the temperature is changed several tens of times. Thus, a frozen food having a crisp feeling can be obtained, and when a food having an HLB of less than 16 is used, such a crisp feeling cannot be obtained.
【００２１】（実施例２） ・中種の調製：鶏もも肉を一片２５〜３５ｇの大きさに
調製した。 ・バッター液の調製: 試料７；バッターミックス（小麦粉６０重量％、湿熱処
理澱粉３０重量％、調味料８重量％、香辛料２重量％）
１００ｇに水１００ｍｌを加え、ホイッパーで撹拌して
分散させた。これに、乳化剤として、ショ糖脂肪酸エス
テル（ＨＬＢ１９、ＤＫエステルＳＳ：第一工業製薬社
製）を０．５重量％添加してバッター液を調製した。 試料８；乳化剤として、ポリグリセリン脂肪酸エステル
（ＨＬＢ１６、ＭＣＡ−７５０：阪本薬品工業社製）を
０．５重量％用いたこと以外は、試料７と同様にしてバ
ッター液を調製した。 試料９；乳化剤として、ショ糖脂肪酸エステル（ＨＬＢ
１９、ＤＫエステルＳＳ：第一工業製薬社製）を０．０
２５重量％及びポリグリセリン脂肪酸エステル（ＨＬＢ
１６、ＭＣＡ−７５０：阪本薬品工業社製）を０．０２
５重量％用いたこと以外は、試料７と同様にしてバッタ
ー液を調製した。 以上、試料７〜９は本発明のバッター液の調製例であ
る。(Example 2) Preparation of middle breed: Chicken thigh meat was prepared to have a size of 25 to 35 g per piece. Preparation of batter solution: Sample 7; batter mix (wheat flour 60% by weight, wet heat-treated starch 30% by weight, seasoning 8% by weight, spice 2% by weight)
100 ml of water was added to 100 g, and the mixture was stirred and dispersed with a whipper. To this was added 0.5% by weight of a sucrose fatty acid ester (HLB19, DK Ester SS: Daiichi Kogyo Seiyaku Co., Ltd.) as an emulsifier to prepare a batter solution. Sample 8: A batter solution was prepared in the same manner as in Sample 7, except that 0.5% by weight of polyglycerin fatty acid ester (HLB16, MCA-750: manufactured by Sakamoto Yakuhin Kogyo) was used as an emulsifier. Sample 9: Sucrose fatty acid ester (HLB
19, DK ester SS: manufactured by Daiichi Kogyo Seiyaku Co., Ltd.)
25% by weight and polyglycerin fatty acid ester (HLB
16, MCA-750: manufactured by Sakamoto Yakuhin Kogyo Co.)
A batter solution was prepared in the same manner as in Sample 7, except that 5% by weight was used. As described above, Samples 7 to 9 are preparation examples of the batter solution of the present invention.
【００２２】試料１０；乳化剤を用いなかったこと以外
は、試料７と同様にしてバッター液を調製した。 試料１１；乳化剤として、ショ糖脂肪酸エステル（ＨＬ
Ｂ６、ＤＫエステルＦ−５０：第一工業製薬社製）を
０．５重量％用いたこと以外は、試料７と同様にしてバ
ッター液を調製した。 試料１２；乳化剤として、親水性ポリグリセリン脂肪酸
エステル（ＨＬＢ１０．３、ＭＬ−３１０：阪本薬品工
業社製）を０．５重量％用いたこと以外は、試料７と同
様にしてバッター液を調製した。 以上、試料１０〜１２は、本発明のバッター液の調製例
ではなく、比較例として調製した。Sample 10: A batter solution was prepared in the same manner as in Sample 7, except that no emulsifier was used. Sample 11: sucrose fatty acid ester (HL
A batter solution was prepared in the same manner as in Sample 7, except that B6, DK ester F-50 (Daiichi Kogyo Seiyaku Co., Ltd.) was used in an amount of 0.5% by weight. Sample 12: A batter solution was prepared in the same manner as in Sample 7, except that 0.5% by weight of a hydrophilic polyglycerin fatty acid ester (HLB 10.3, ML-310: manufactured by Sakamoto Yakuhin Kogyo) was used as an emulsifier. . As described above, Samples 10 to 12 were prepared as Comparative Examples, not Preparation Examples of the batter solution of the present invention.
【００２３】・油ちょう済み冷凍から揚げの製造：先に
調製した上記中種を試料７〜試料１２の各バッター液に
浸漬させて被覆し、１８０℃の大豆油で３分間油ちょう
した後、エアブラスト式急速凍結機を用い、−３０℃で
３０分間凍結処理を行って６種の油ちょう済み冷凍から
揚げを製造した。Production of fried frozen to deep-fried: The above-obtained medium seeds were immersed in each of the batter solutions of Samples 7 to 12 to cover and boiled with soybean oil at 180 ° C. for 3 minutes. Using an air blast type quick freezing machine, a freezing treatment was performed at -30 ° C for 30 minutes to produce six types of fried frozen fried food.
【００２４】（試験例２）実施例２で製造した各油ちょ
う済み冷凍から揚げを試験例１と同様にして温度変化を
与えながら冷凍庫で保存した。温度変化を１０回、２０
回、４０回与えた各油ちょう済み冷凍から揚げを、５０
０Ｗの電子レンジで１個につき６０秒間加熱調理した。
油ちょう直後のから揚げ（Ａ）及びこのように加熱調理
した後の各から揚げ（Ｂ、Ｃ、Ｄ）を、それぞれ試験例
１と同様の評価基準を用いて官能評価を行った。結果を
表３に示す。(Test Example 2) Each of the fried frozen fries prepared in Example 2 was stored in a freezer while changing the temperature in the same manner as in Test Example 1. Temperature change 10 times, 20
50 times, fried from each fried frozen food given 40 times, 50 times
Each was cooked in a microwave oven of 0 W for 60 seconds.
The sensory evaluation of the fried chicken immediately after the frying (A) and the fried chickens (B, C, D) after cooking in this manner was performed using the same evaluation criteria as in Test Example 1. Table 3 shows the results.
【００２５】[0025]
【表３】 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 試料番号（乳化剤の種類） Ａ Ｂ Ｃ Ｄ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− ７（ショ糖脂肪酸エステル：ＨＬＢ１９） ◎ ◎ ○ ○ ８（ポリグリセリン脂肪酸エステル：ＨＬＢ１６） ◎ ◎ ○ △ ９（ショ糖脂肪酸エステル：ＨＬＢ１９及び ポリグリセリン脂肪酸エステル：ＨＬＢ１６） ◎ ◎ ○ ○ 10（ − ） ◎ △ × × 11（ショ糖脂肪酸エステル：ＨＬＢ６） ◎ △ × × 12（ポリグリセリン脂肪酸エステルＨＬＢ１０．３）◎ ○ × × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− 表中、Ａは油ちょう直後の食品の評価、Ｂは１０回温度
変化を与えた食品の評価、Ｃは２０回温度変化を与えた
食品の評価、Ｄは４０回温度変化を与えた食品の評価を
示す。Table 3 Sample number (type of emulsifier) A B C --- --- --- ---------------------------------------------------------------------- D--------------------------7 (sucrose fatty acid ester: HLB19) ◎ ◎ ○ ○ 8 (polyglycerin fatty acid ester: HLB16) ○ △ ９ 9 (sucrose fatty acid ester: HLB19 and polyglycerin fatty acid ester: HLB16) ○ ○ ○ 10 10 (-) △ × × × 11 (sucrose fatty acid ester: HLB6) △ Δ × × 12 (polyglycerin fatty acid ester HLB 10.3) ◎ ○ × × −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−− In the table, A is the evaluation of the food immediately after the frying, B is the evaluation of the food given the temperature change 10 times, and C is 20. Evaluation of the food that gave the change in temperature, D shows the evaluation of the food that gave the temperature change 40 times.
【００２６】表３に示されるように、試料７〜９は、調
理直後はもちろんのこと、温度変化を１０回与えても電
子レンジで加熱調理することにより、油ちょう直後と同
様のサクサク感を呈し、温度変化を２０回与えてもサク
サク感を呈していた。さらに、温度変化を４０回与えた
ものであっても、品質的に劣るものではなかった。一
方、試料１０〜１２は、調理直後にはサクサク感を呈し
ているものの、温度変化を与えることにより、電子レン
ジで加熱調理しても好ましいサクサク感を呈していなか
った。 これらの結果から、ＨＬＢが１６以上のショ糖脂
肪酸エステル及び／又はＨＬＢが１６以上のポリグリセ
リン脂肪酸エステルを使用することにより、数十回もの
温度変化を与えても、電子レンジによる加熱調理後には
サクサク感を呈する油ちょう済み冷凍食品が得られ、一
方、ＨＬＢが１６未満のものを用いた場合には、そのよ
うなサクサク感が得られないことが明らかとなった。As shown in Table 3, samples 7 to 9 were prepared.
Immediately after processing, of course,
Cooking in a microwave oven is the same as immediately after frying.
Gives a crisp sensation and is crisp even when temperature is changed 20 times.
He was feeling crispy. Furthermore, a temperature change was given 40 times.
Even if it was, it was not inferior in quality. one
On the other hand, samples 10 to 12 exhibited a crisp feeling immediately after cooking.
However, by changing the temperature, the electron
Doesn't it show a good crispy feeling even when cooked in Ji
Was. From these results, sucrose fat having an HLB of 16 or more was obtained.
Polyglycer having fatty acid ester and / or HLB of 16 or more
Dozens of times by using phosphorus fatty acid ester
Even if the temperature is changed, after cooking by microwave
Frozen frozen food with a crisp feel is obtained.
On the other hand, if the HLB is less than 16,
It became clear that a crisp feeling was not obtained.
【００２７】[0027]
【発明の効果】本発明によれば、冷凍で流通又は保存中
に生じる温度変化を受けても、電子レンジ等で加熱調理
を行うことにより、油ちょう直後のようなサクサク感を
呈する油ちょう済み冷凍食品を提供することができる。According to the present invention, even when subjected to a temperature change that occurs during distribution or preservation during freezing, cooking is carried out in a microwave oven or the like, so that the oil is fried so as to have a crisp feeling as if immediately after being fried. Frozen food can be provided.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 東 雅幸 東京都練馬区東大泉４−22−３ Ｆターム(参考） 4B022 LA01 LB02 LJ01 4B025 LB07 LG24 LK01 4B036 LC05 LF13 LH08 LK03 LP03 LP17 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Masayuki Higashi 4-22-3 Higashi Oizumi, Nerima-ku, Tokyo F-term (reference) 4B022 LA01 LB02 LJ01 4B025 LB07 LG24 LK01 4B036 LC05 LF13 LH08 LK03 LP03 LP17
Claims (4)
ル及び／又はＨＬＢが１６以上のポリグリセリン脂肪酸
エステルを含有することを特徴とするバッター液。1. A batter solution comprising a sucrose fatty acid ester having an HLB of 16 or more and / or a polyglycerin fatty acid ester having an HLB of 16 or more.
材を油ちょうしてなる油ちょう済み食品。2. A fried food obtained by frying ingredients coated with the batter liquid according to claim 1.
処理してなる油ちょう済み冷凍食品。3. A fried frozen food obtained by freezing the fried food according to claim 2.
酸エステル及び／又はＨＬＢが１６以上のポリグリセリ
ン脂肪酸エステルを含有するバッター液で被覆する工
程、前記バッター液で被覆された具材を油ちょうする工
程、及び前記油ちょうにより得られる油ちょう済み食品
を凍結処理する工程を含むことを特徴とする油ちょう済
み冷凍食品の製造方法。4. A step of coating the ingredients with a batter solution containing a sucrose fatty acid ester having an HLB of 16 or more and / or a polyglycerin fatty acid ester having an HLB of 16 or more, wherein the ingredients coated with the batter solution are used. A method for producing frozen fried food, comprising: a step of frying; and a step of freezing a fried food obtained by the frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000275982A JP2002085000A (en) | 2000-09-12 | 2000-09-12 | Deep-fried frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000275982A JP2002085000A (en) | 2000-09-12 | 2000-09-12 | Deep-fried frozen food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002085000A true JP2002085000A (en) | 2002-03-26 |
Family
ID=18761522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000275982A Pending JP2002085000A (en) | 2000-09-12 | 2000-09-12 | Deep-fried frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002085000A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350556A (en) * | 2003-05-28 | 2004-12-16 | Kouji Takahashi | Material for fried food |
-
2000
- 2000-09-12 JP JP2000275982A patent/JP2002085000A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004350556A (en) * | 2003-05-28 | 2004-12-16 | Kouji Takahashi | Material for fried food |
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