JP2003061604A - Food material for deep frying, and fried food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fried food the coating of which maintains its crisp feeling even under such storage conditions as to be housed in a vessel or package with >=70% humidity at a normal temperature for >=24 hours. SOLUTION: This food material for deep frying is pasty and mixed with bread crumbs and oil and fat, and has a bulk weight of >=0.70 g/ml. The fried food is such as to use a coating containing an oil bread crumb layer comprising the food material for fry food, and is obtained through the following process: applying the oil bread crumb layer comprising the food material for fry food onto materials to be fried followed by applying batter to the materials, and coating the material with bread crumbs, and frying the coated materials; wherein a first batter, first bread crumbs, second batter and second bread crumbs are sequentially applied onto the materials to be fried, and the first bread crumb layer comprises the food material for the fried food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food which can retain the crispness of clothes even when it is stored at room temperature for a long time, and a method for producing the fried food.

[0002]

2. Description of the Related Art For lunch boxes and side dishes sold at convenience stores and supermarkets, fried food menus such as fries are often used. These bento and side dishes are
It is often stored and circulated at room temperature or refrigerated in a state of being covered with a container, a film or the like, and after storage, it is often eaten by being reheated in a microwave oven etc. as it is. Under such distribution conditions, in a temperature range of about 4 ° C. to a relatively high temperature of about 30 ° C. and high humidity (70
% Or more), and after being stored for 24 hours or more under the conditions, there is a demand for a fried food that has a crisp feeling even when heated in a container in a microwave.

Further, various methods have been tried in order to prevent the quality of fried foods from deteriorating with time, particularly the texture and appearance of fried foods. In particular, recently, a method of forming a batter with a multi-layered structure such as applying batter and bread crumbs twice has been widely used. For example, in Japanese Unexamined Patent Publication No. 6-339345, the ingredients are coated with a batter liquid, primary bread crumbs that absorb liquid oil and fat are attached, further coated with the batter liquid, secondary bread crumbs are attached, and then heat treatment is performed. By doing so, it is said that the crispy texture of the clothes can be maintained even after a long time has passed after heating. In addition, the first bledder layer and the second
A method of maintaining the crispy texture of the texture by forming an emulsion layer between the blender layers (JP-A-2-1)
6938), an edible oil / fat, water, a water-retaining substance, a foaming agent, and an emulsion stabilizer, and an emulsion layer is formed between the first spreader layer and the second spreader layer (JP-A-7-255).
402) has been proposed and is said to increase the feeling of crispy clothes.

In addition, a method for preventing the transfer of water to bread crumbs when bread crumbs prepared by mixing emulsified oil and fat with wheat flour and frying using the bread crumbs (Japanese Patent Laid-Open No. 5-1
11360), a method of coating with a batter solution containing 20 to 60% of fats and oils (JP-A-8-332033), a flour-free batter consisting of pregelatinized starch, raw starch, and edible oils and fats, and the time after frying has elapsed. Even the texture of fried food,
Method for preparing a fried batter liquid that can maintain its appearance (Patent Document 2)
000-333633) has been proposed. Further, a primary batter solution containing an alkaline agent and oil and fat, a primary bladder composed of shell powder, protein, starch, bread crumbs, etc., a secondary batter solution, and a secondary bladder are adhered to make a fried robe (Japanese Patent Laid-Open No. 10-96). -309171), a step of dehydrating the water of the ingredient and / or a step of forming a film made of an edible wax on the surface of the ingredient, and a method of attaching a batter containing a gel-forming substance and frying it (JP-A-11-103791). Have been proposed. However, a sufficient amount of the oil-and-fat-containing bread crumbs could not be applied to the ingredients by simply absorbing the liquid oil and fat into the primary bread crumbs having a low bulk weight, and the effect of maintaining the crispness was not sufficiently obtained. In addition, even if a batter containing fats and oils was used, it was not possible to maintain a crisp feeling for a long time.

Further, there has not been obtained a product that can sufficiently retain a crisp feeling after being stored at room temperature of 20 ° C. for a long time of about 24 hours. In particular, under storage conditions covered with containers such as lunch boxes and side dishes or film wrapping, the batter tends to absorb moisture, so by reheating with microwaves etc., a crispy feeling equivalent to freshly fried can be obtained. Food could not be obtained by conventional methods.

[0006]

In the present invention, at room temperature (2
The object is to maintain the crispness of the batter of the fried food even at a storage temperature of 0 ° C. and a humidity of 70% or more covered with a container or packaging for 24 hours or more. Another object of the present invention is to prevent the use of the food material of the present invention to increase the surface water content of clothing and reduce the commercial value of fried foods.

[0007]

DISCLOSURE OF THE INVENTION The gist of the present invention is a pasty food material for frying having a bulk weight of 0.70 g / ml or more, in which bread crumbs and fats and oils are mixed.

The present invention is also directed to a fried food product in which an oil breadcrumbs layer made of a pasty food material having a bulk weight of 0.70 g / ml in which bread crumbs and fats and oils are mixed is used in clothes.

[0009] To the fried seeds, an oil breadcrumbs layer made of a pasty food material having a bulk weight of 0.70 g / ml in which breadcrumbs and fats and oils are mixed is applied, then battered and sprinkled with breadcrumbs. The main point is fried foods.

Furthermore, the present invention provides a primary batter,
In the production of fried foods by sequentially adding secondary bread crumbs, secondary batters, and secondary bread crumbs, a bread-like food material for frying with a bulk weight of 0.70 g / ml or more in which bread crumbs and fats and oils are mixed as a primary bread crumb layer. The main point is a method for producing a fried food using.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The food material for fried foods of the present invention is used in the production of fried foods in which fried seeds are sequentially added with primary batter, primary bread crumbs, secondary batter and secondary bread crumbs.
It is a material suitable for use as the next breadcrumb layer. The food material of the present invention is in the form of a smooth paste in which bread crumbs and fats and oils are mixed, and can be used in a uniform state. The bread crumbs used for the food material of the present invention, bread, crackers, baking flour raw materials such as biscuits,
What was crushed can be used. Further, in order to make the food material into a uniform paste, it is desirable to use one having a high bulk density. Oils and fats used in the food material of the present invention are not particularly limited as long as they are edible oils and fats, for example, rapeseed oil, soybean oil, sunflower oil, corn oil, olive oil, safflower oil, cottonseed oil, vegetable oils such as rice oil, Alternatively, animal fats and oils such as beef tallow and lard can be used. Further, the food material of the present invention preferably contains 40 to 90% of oil and fat, and it is desirable that the water content of the food material be 5% or less. Further, if necessary, shell flour such as starch and wheat flour, vegetable protein, animal protein, emulsifier, salt, sugar, calcium, dietary fiber and the like can be combined.

Further, since a certain amount or more is applied to the fried seed,
The food material of the present invention needs to be in paste form. Therefore, it is desirable that the bulk weight is 0.70 g / ml or more when the fats and oils are included in the above proportion, that is, the weight when placed in a 100 ml container is 70.0 g or more.
If it is less than 0.70 g / ml, it will be difficult to form a fluid and smooth paste, and the bread crumbs will be uneven and the workability will be poor, and sufficient improvement effects will not be obtained.

Further, it is desirable to apply the oil bread crumb layer to the ingredient in a thickness of 1 to 5 mm. When the thickness of the oil breadcrumbs layer becomes thinner than this, the amount of water on the surface of the fried clothes increases,
It becomes difficult to obtain the effect of maintaining a crisp feeling. Also, if the oil crumb layer becomes thicker than 5 mm, the batter becomes too thick,
Not preferred as fried food.

The ingredients used in the fried food of the present invention are:
It can be any food ingredient used for normal breaded and fried products. For example, fried tonkatsu, chicken cutlet, minced cutlet, and other meats, fried shrimp, fried squid, seafood such as fried squid, and croquette and cream croquette whose main ingredients are ground potatoes and the like.

A preferred embodiment of the fried food of the present invention has a bulk weight of 0.70 g / ml or more and is in a paste form, and it is desirable to use granular bread crumbs having a high bulk density.
This is a fried product in which a food material containing 40 to 90% of oils and fats is evenly applied to the surface of fried seeds to a thickness of 1 to 5 mm, then battered and sprinkled with bread crumbs.

The method for producing a deep-fried food having a crisp feeling according to the present invention is a method for producing a deep-fried food by sequentially adding primary batter, primary bread crumbs, secondary batter, and secondary bread crumbs. It is characterized by using the food material for fried food of the invention. The fried seeds are sprinkled with dusting powder if necessary, and batters usually used, for example, shell powder such as wheat flour, starch, modified starch, vegetable protein, leavening agent, egg, powdered fat and oil, emulsifier, seasoning, etc. with water. In addition, the mixture is adhered, and then the surface of the food material of the present invention is applied with a spatula or the like so that there is no unevenness in the range of 1 to 5 mm. Manufactured by frying. Further, the food material of the present invention can be applied only to the upper surface of the fried seed. By applying only on the upper surface, the batter can be thinned, and a fried food having an appropriate crispness can be obtained.

The fried food with deep-fried oil of the present invention is a fried food that is ready to be eaten and has a crisp feeling of clothes even when stored at room temperature for a long time under a condition covered with a container or the like. is there. Furthermore, even if it is stored in a refrigerator or frozen and then reheated in a microwave or the like and eaten, it is possible to retain the crispy fried clothes. Furthermore, by adding bread crumbs cut into croutons as the secondary bread crumbs used in the fried food of the present invention, it is possible to further maintain the crispness. In the fried food of the present invention, after the ingredients are covered with a material containing fats or oils, or a material containing fats or oils such as animal fat or protein material containing fats or oils, primary batter, primary crumbs, secondary batter ,
By applying the secondary bread crumbs in this order and frying the oil, the effect of suppressing the migration of water from the ingredients to the garment is further enhanced, and the effect of maintaining the crispness is enhanced.

[0018]

[Function] It is said that the crispness of deep-fried food has a strong correlation with the water transfer of the clothes. The present inventors, after measuring the degree of water transfer of the batter, after coating the fried seed with the batter solution,
Tonkatsu, croquettes manufactured by a garment process of attaching bread crumbs and a frying process of heat treatment in frying oil,
The water content was measured by scraping off the surface portions of the minced pork cutlet, fried shrimp, and fried fish (the portion where the bread crumbs were standing above the batter layer). As a result of measuring the surface water content of the stored fried foods with time, it was found that the water content of the clothes was 1
It was found that the case was 0% or less. All the freshly fried foods had a water content of 5% or less, but after being stored in a container at 20 ° C. and a humidity of 70% or more for 24 hours, all had a water content of 20% or more.

In order to obtain the crispness of the batter of fried food such as fries, it is necessary to keep the water content on the surface of the batter low. The present inventors have studied methods for suppressing the migration of water from the ingredients to the clothing surface. At room temperature, in order to maintain the same crispness as freshly fried under high humidity conditions in a container, it contains fats and oils, bread crumbs, and if necessary,
Starch, wheat flour and other shell flours, vegetable protein, animal protein,
The effect can be obtained by combining the emulsifier, salt, sugar, calcium, dietary fiber and the like, and applying a paste-like food material having a certain bulk weight and a water content of 5% or less on the surface of the fried seed. I found it. It is effective to apply the food material of the present invention in order to suppress an increase in surface moisture of the batter, but if it is applied thicker than 5 mm, the batter becomes too thick, and if it is thinner than 1 mm, the effect becomes insufficient. I will end up. Further, the food material of the present invention is effective in that it can be applied in a large amount and a small amount by increasing the bulk weight. That is, the food material of the present invention,
It is desirable that the bulk weight be 0.70 g / ml or more.

The food material produced as described above is evenly applied to the surface of the fried seed to a uniform thickness, further battered, sprinkled with bread crumbs, and then oiled at room temperature (20 ° C.) and After storing in a container with a humidity of 70% or more for 24 hours, the surface water content can be suppressed to 10% or less,
It is possible to provide a fried food that can maintain a crisp feeling.

Further, the fried food of the present invention is effective for microwave heating. Further, the fried food of the present invention can obtain the same effect even when it is refrigerated or frozen for storage and distribution.

[0022]

The details of the present invention will be described with reference to Examples. The present invention is not limited to these examples.

Example 1 A raw material consisting of bread crumbs, salad oil and starch was uniformly mixed to produce a pasty food material. Table 1 shows the composition, the bulk weight, and the state of the food material (paste).

[0024]

[Table 1]

1. The pork cutlet was manufactured and evaluated using the sample manufactured with the formulation shown in Table 1. A batter having the composition shown in Table 2 was prepared. After soaking 100 g of pork loin in the batter, samples 1 to 6 are placed on the surface of pork loin with a thickness of 4 mm.
Was evenly applied. Further, a batter was applied on it and bread crumbs having a major axis of 10 mm were breaded. This was fried in edible oil at 170 ° C. for 5 minutes to produce pork cutlet.

2. (No sample) After applying the primary batter, apply raw bread crumbs with a major axis of 10 mm instead of the sample,
Tonkatsu was produced in the same manner as in No. 1.

[0027]

[Table 2] ───────────── Batter ───────────── Cornflower 40g Corn starch 50g Egg white powder 9g Xanthan gum 1g 200 g of water ─────────────

The pork cutlet produced as described above was stored at 20 ° C. for 2 hours.
After storing in a polypropylene container with a lid for 4 hours, it was heated in a microwave oven for business use (1500 W) for 20 seconds / microwave. This was evaluated by 12 professional panelists. Further, the surface water content of the clothes after storage was also measured. To measure the surface water content, scrape the surface part of the Tonkatsu garment (the part where the bread crumbs are standing above the batter layer), and
It was determined from the value obtained by dry heat drying at 30 ° C. for 2 hours. The evaluations (feeling of dryness and surface water content) are shown in Table 3.

[0029]

[Table 3]

As shown in Table 3, the pork cutlet produced using Samples 1, 2, 5 and 6 retains the crispness of the batter even if it is microwave-heated after being stored at room temperature for 24 hours, and can be eaten deliciously. I understood it. In addition, it was not possible to retain sakumi with no sample or with samples 3 and 4 having a bulk weight of less than 0.7 g / ml.

[0031]

EFFECTS OF THE INVENTION It is possible to provide a deep-fried food that keeps the clothes crispy even if it is stored at room temperature for a long time under high humidity conditions such as lunch boxes and side dishes.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Masafumi Suzuki             Showa Sangyo 2-20-2 Hinode, Funabashi City, Chiba Prefecture             Research Institute, Inc. (72) Inventor Chiyuki Makino             2-4-10 Higashi Owada, Ichikawa City, Chiba Prefecture Showa Product             Industry food development center F-term (reference) 4B025 LB06 LE03 LG04 LG11 LG28                       LP10                 4B036 LC05 LF13 LH12 LH13 LH22                       LP03 LP12

Claims (4)

[Claims] 1. A pasty food material for frying having a bulk weight of 0.70 g / ml or more in which bread crumbs and fats and oils are mixed. 2. A fried food product in which an oil breadcrumbs layer made of the food material according to claim 1 is used in clothes. 3. The fried food according to claim 2, wherein the fried seed is coated with the above-mentioned oil breadcrumbs layer, battered, sprinkled with breadcrumbs, and fried. 4. A method for producing a fried food using the food material according to claim 1 as a primary bread crumb layer in the production of a fried food that is performed by sequentially adding primary batter, primary bread crumbs, secondary batter, and secondary bread crumbs.