JP2011244720A - Oil cooked food butter, processed food for cooking with oil, oil cooked food, and method for preserving the oil cooked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide oil cooked food retaining crispy palate feeling peculiar to oil cooked food even when time passes after cooking with oil, or when reheat treatment is performed after freezing or refrigerating after cooking with oil, and further time passes, to provide oil cooked food butter usable for the oil cooked food, to provide processed food for cooking with oil, and to provide a method for preserving the oil cooked food.SOLUTION: The oil cooked food butter contains starch, soybean protein, and oil and fat. The processed food for cooking with oil is obtained by treating by the oil cooked food butter. The oil cooked food is obtained by cooking with oil, the processed food for cooking with oil. The method for preserving the oil cooked food includes preserving the oil cooked food at 30-70°C.

Description

  The present invention maintains a crispy texture unique to oil-dried foods even when time has elapsed after oil-cooking, or after re-heating treatment after freezing or refrigerated storage after oil-cooking. The present invention relates to an oily food product that can be used, a batter for oily food product that can be used in the oily food product, a processed food product for oily product, and a method for preserving the oily food product.

Oil-enriched foods such as croquettes, fried shrimps, and fried seafood are produced by adding batters around the ingredients and ingredients and then adding bread crumbs. These oily foods are also produced on an industrial scale.
The batter is usually made of wheat flour as a main component and added with auxiliary components such as fats and oils and starch and water. By using flour as a main component, the price can be reduced, and further, there is an advantage that a crispy texture immediately after the oil can be provided. However, after oil dipping, there is a drawback that moisture transfer proceeds from the ingredients and ingredients to the external bread crumb over time, and the crispy texture immediately after oil dipping disappears, so time passes after oil dipping. In this case, a new batter that can maintain a crisp texture is desired.

In recent years, as a third meal form following meals and meals, meals such as prepared meals are purchased outside and eaten at home. As an oil-boiled food for cooking, inside the hot warmer that keeps the frozen product before the oil-boiled at the store, and the product after the oil-boiling is kept at 50-70 ° C. in a supermarket corner or a convenience store The form of selling side by side is increasing. However, it has been pointed out that by storing in a temperature range as described above using a hot warmer, drying is easier to proceed and deterioration is faster than storage at room temperature.
Further, recently, the time from oil feeding to eating tends to be longer. For example, if you buy something you bought at a supermarket's side dish for dinner at home, what you fried around 14:00 at the side dish department was purchased at the side dish section around 15-16. It is eaten as a dinner around 18-19. As described above, since 4 to 5 hours often pass from oil feeding to eating, there is a demand for oiled food that can maintain the quality for about 6 hours after the oiling.

In recent years, various studies have been conducted on oily foods having storage stability at room temperature or under warming due to the above circumstances.
For example, Patent Document 1 discloses that after applying the clothes to the ingredients and fried, 10 to 70% of the moisture in the clothes layer is removed without substantially changing the moisture content of the ingredients. A method for thawing / preserving frozen fried food obtained by placing frozen fried food obtained by drying with hot air and then freezing into a substantially sealed apparatus and irradiating the frozen fried food with infrared rays from at least two directions within the apparatus. It is disclosed.
Patent Document 2 discloses a cooking oil for cooking in a microwave oven using a batter mix containing cellulose added to cellulose to a batter mix mainly composed of wheat flour, skim milk powder, powdered egg white, salt, spices and seasonings. A method for producing a breaded fried food is disclosed.
Furthermore, Patent Document 3 discloses a fly batter powder containing pregelatinized rice flour, roasted wheat flour, and pregelatinized corn, and Patent Document 4 discloses a heat coagulation property to a batter made of flour, water and seasonings. A method for producing a frozen fried food for cooking in a microwave oven is disclosed, in which a foaming material having the above is added, mixed and stirred for aeration.

JP 7-79756 A Japanese Patent No. 2538510 JP-A-4-179453 Japanese Patent Publication No. 8-4464

In the method disclosed in Patent Document 1, the storage stability at room temperature or under heating is still insufficient. Moreover, in order to irradiate infrared rays from at least two directions, it is necessary to newly install a dedicated device, which causes problems in terms of cost and labor.
In the method disclosed in Patent Document 2, the texture is crunchy when the range is reheated, and a preferable texture is obtained. However, in terms of change over time after reheating, moisture transfer is observed, and the batter layer I could feel hiki and it was still inadequate.
In the fly batter powder disclosed in the above-mentioned Patent Document 3, it is pointed out that a frozen fried product corresponding to microwave oven reheating is not sufficient, although it is good immediately after oiling.
In the method disclosed in Patent Document 4, the texture immediately after heating is good by aeration of batter, but after the change with time, moisture transfer proceeds, and since flour is used as the batter main component, Hiki came to be seen, and it was still insufficient in terms of preservation after cooking.

  The present invention has been made in view of the above circumstances, and even when time has passed after oiling, or when reheating is performed after freezing after oiling and further time has passed, An object of the present invention is to provide an oily food that can maintain a crispy texture unique to foods, a batter for oily food that can be used in the oily food, a processed food for oily food, and a method for preserving the oily food. And

  As a result of diligent research to solve the above problems, the present inventors have included starch, soy protein, and fats and oils, and when the time has passed after oiling, or after refrigerating after oiling, In addition, the present inventors have found that the crunchy texture peculiar to oily foods can be maintained even when time passes, and the present invention has been completed.

That is, this invention provides the batter for oily foods which has the following characteristics, the processed food for oily foods, and oily foods.
(1) An oily food batter comprising starch, soy protein, and fats and oils.
(2) The batter for oily food according to (1), wherein the 10 mass% aqueous solution of the soy protein has a viscosity at 10 ° C of 500 cP or more.
(3) A processed food for oily food, which is processed with the batter for oily food described in (1) or (2).
(4) An oily food product obtained by oiling the oily processed food according to (3).
(5) A method for preserving oily food, characterized in that the oily food described in (4) is preserved at 30 to 70 ° C.

Oil-boiled food using the batter for oil-boiled food of the present invention, processed food for oil-boiled food, when time has passed after oil-boiled, or after re-heating after storing frozen, Even in this case, it is possible to maintain a crispy texture unique to oil-boiled foods.
In addition, according to the method for preserving oily foods of the present invention, the oily food of the present invention can be preserved while maintaining a crunchy texture.

  The batter for oily food of the present invention contains starch, soybean protein, and fats and oils, and can be used for oily food.

In the present invention, the starch is not particularly limited as long as it has a starch structure. For example, starch obtained by refining from various raw materials such as tapioca, corn, potato, sweet potato, rice, mung bean and wheat. And modified starches obtained by appropriately chemically processing these starches. In the present invention, by using starch instead of conventionally used flour, it is possible to prevent deterioration of oily food over time caused by the reaction of moisture exuded from the ingredients and raw materials with gluten of flour. .
Among them, as the starch in the present invention, processed starch is preferable because starch granules are difficult to swell and aging is slow.

  The blending amount of the starch in the batter for oily food is not particularly limited and can be appropriately determined according to the type of oily food to be used, but is 2 to 40% by mass with respect to the total amount of the batter. It is preferably 4 to 30% by mass, more preferably 5 to 20% by mass. Even if there is too much starch, it will become a too brittle food texture, and if it is in the above-mentioned range, a well-balanced and good food texture can be provided.

In the present invention, the soy protein is not particularly limited as long as it contains a protein derived from soy, and may be soy flour obtained by pulverizing full-fat soy or defatted soy. It may be a separated soy protein produced by increasing the protein content excluding the components, or may be a product obtained by extracting only a specific protein from soy.
In the present invention, the soybean protein is preferably a separated soybean protein. The isolated soybean protein can be produced by, for example, extracting soybeans with an acidic or alkaline aqueous solution after peeling and defatting the soybeans, and removing okara components and whey components as necessary. A commercial item can also be used as isolation | separation soybean protein. Specifically, “Solpy 4000” (trade name, manufactured by Nisshin Oillio Group), “Fujipro FR”, “Fujipro MC”, “Prolina 700”, “Prolina 250”, “Profit 1000” ( Both are trade names, manufactured by Fuji Oil Co., Ltd.).
Especially, as a soybean protein in this invention, when melt | dissolving in water to make 10 mass% aqueous solution, the viscosity in 10 degreeC is preferable that it is 500 cP or more, What is 1000 cP or more is more preferable, 1500 cP or more Some are more preferred. By using soy protein having a viscosity of 500 cP or more in a 10% by mass aqueous solution, even when time elapses after oiling, or when reheated after oil storage and further time elapses, You can get a good texture. The viscosity of the soy protein aqueous solution can be measured by a conventional method. Specifically, in accordance with JIS Z8803, it can be measured using a commercially available viscometer such as a disk-type spindle viscometer, a cylindrical spindle viscometer, or the like. In the case of a spindle viscometer, it is preferable to measure at a rotational speed of 1 to 100 rpm.

The blending amount of soy protein in the batter for oily food is not particularly limited and can be determined as appropriate according to the type of oily food to be used. It is preferably 30% by mass or more, more preferably 15 to 25% by mass, and further preferably 16 to 23% by mass. By setting it to the above lower limit or more, it is possible to suitably form a soy protein film around the inner ingredient and the raw material, and to suppress moisture transfer from the inner ingredient and the raw material to the outside. Mass reduction due to drying after the lapse of time can be suppressed. Moreover, by setting it as the said upper limit or less, it can prevent that the film formed with the soybean protein gives the food layer formed on the outer side of a batter the texture which is hard to bite like a crack. In the present invention, the total powders collectively refer to starch, soybean protein, and powders of optional components described later.
Further, the blending amount of all powders in the batter for oily food is preferably 10 to 40% by mass, more preferably 12 to 30% by mass with respect to the total amount of batter for oily food. More preferably, it is 15-25 mass%.

In the present invention, the fat / oil is not particularly limited as long as it is an edible fat / oil, and may be any of vegetable fat / oil, animal fat / oil and processed oil / fat thereof. In addition, the oil or fat food batter may be used as long as it is liquid when it is used to coat the ingredients and materials, and it may be liquid oil or fat, which is obtained by heating and melting solid oil or fat that is solid at room temperature. It may be. Examples of such fats and oils include rapeseed oil, soybean oil, corn oil, sunflower oil, sesame oil, safflower oil, cottonseed oil, rice oil, peanut oil, olive oil, palm oil, palm oil, cacao butter, butter, margarine, and shortening. , Beef tallow, lard and the like.
The blending amount of fats and oils in the batter for oily food is not particularly limited and can be appropriately determined according to the type of oily food to be used. It is preferably 40% by mass, more preferably 12-35% by mass, and still more preferably 15-30% by mass.
By adding fats and oils within the above range, the stability of the entire batter for oily food can be improved, and an increase in moisture after time can be prevented.

In addition to the starch, soy protein, and fats and oils, the batter for oily food of the present invention further includes water, powders other than the above, and food additives such as thickeners, emulsifiers, colorants, and preservatives. Products can be blended.
When blending water, the blending amount of water is preferably 30 to 90% by mass, more preferably 35 to 85% by mass, and 40 to 80% by mass with respect to the total amount of batter for oily food. More preferably.
As powders other than the above, for example, wheat flour can be used. The type of flour is not particularly limited, but as described above, gluten of flour reacts with moisture exuded from the ingredients and materials to cause deterioration over time, so it is preferable to use flour with a low gluten content. .

  The method for producing the batter for oily food according to the present invention is not particularly limited. For example, after liquid components such as water and fat are mixed in advance, solid (powder) components such as starch, soybean protein, and wheat flour are used. It can manufacture by adding and kneading. More specifically, for example, after mixing water and fats and oils for about 30 seconds to 3 minutes using a mixer, starch and soy protein are added, and further mixed for about 1 to 5 minutes using a mixer. A batter for oily food can be produced.

The processed oily food of the present invention is a food processed by the above-mentioned batter for oily food.
In the present invention, food that has been processed for oil sachet treatment and before oil stalk treatment is referred to as “processed food for oil sachet”. It is called “Chou Food”.
Specifically, the processed food for oil frying according to the present invention can be obtained by attaching at least a batter for oil frying food to an inner ingredient or a raw material. Moreover, the oily food of the present invention can be obtained by oiling this processed oily food by a conventional method.

  Examples of such processed foods for oil cans, such as croquettes, tonkatsu, fried shrimp, fried seafood, etc., obtained by adhering batter for oil cans and colomo to the inside ingredients or materials, etc. Fried foods: Tempuras and deep-fried foods, etc., which directly form a collomo layer with an oil-battered food batter and before the oil-butter treatment.

For example, when producing croquettes before cooking as processed foods for oil according to the present invention, vegetables such as potatoes and onions and meats such as beef and pork are mixed, and the surface of the inner ingredients obtained by molding Furthermore, the croquette before the oil can be obtained by uniformly attaching the batter for oily food of the present invention and then attaching the bread crumbs. In addition, after the primary bread crumbs are uniformly attached to the middle ingredient, the batter for oily food of the present invention may be attached, and then the secondary bread crumbs may be attached.
In the above method for producing croquettes before oil, sautéed fried shrimp, tonkatsu, fried seafood and the like before oil can be produced by replacing the inner ingredients with raw materials such as shrimp, pork and seafood.

The processed oil-fed food product thus produced may be immediately subjected to an oil-curing treatment to obtain an oil-curing food, or may be frozen or refrigerated and then subjected to an oil-curing treatment to obtain an oil-curing food.
The method of freezing or refrigeration is not particularly limited, and can be performed by a conventional method. For example, in the case of cryopreservation, the processed food for oil frying is frozen using a freezer based on a freezing method such as an air blast freezing method, a semi-air blast freezing method, or a contact freezing method, and then stored at −18 ° C. or lower. The method and the method of spraying liquefied nitrogen or liquefied carbonic acid and freezing the processed food for oil can be stored at -18 ° C or lower.

  The oil-boiled food of the present invention is obtained by oil-boiling the processed food for oil-boiled food. Specifically, the processed food for oil fist immediately after being manufactured, or the processed food for oil frozen that has been frozen or refrigerated after being manufactured is oiled in edible oil and fat at 140 to 200 ° C. for 60 to 600 seconds. Oily food can be obtained by heating.

The oily food produced in this manner may be used immediately on the table; it may be stored frozen or refrigerated, and then subjected to secondary cooking such as microwave cooking; It may be provided on the table after being stored in the table; it may be provided on the table after being stored according to the method for storing oily foods described later. Especially, it is preferable to use for the table after preserve | saving by the preservation | save method of the oily foodstuff mentioned later.
The oil-boiled food of the present invention contains starch, soy protein, and fat and oil, and when time has elapsed after oil-boiled, or after being frozen or refrigerated after oil-boiled and reheated, further time has passed. Even in this case, it is possible to maintain a crispy texture unique to oil-boiled foods.

The method for preserving oily food of the present invention is a method of preserving the oily food at 30 to 70 ° C.
The storage temperature of the oily food is 30 to 70 ° C, preferably 40 to 70 ° C, and particularly preferably 50 to 70 ° C because it is suitable for eating.
The method for preserving the oily food at the above temperature is not particularly limited, and examples thereof include a method for preserving the oily food inside a warmer such as a hot warmer or a warmer.
According to the method for preserving oily foods of the present invention, even when the oily foods are stored at the above temperature, the crispy texture unique to oily foods can be maintained. In addition, by storing at 30 to 70 ° C., it is not necessary to reheat after storage, preventing deterioration of the texture of the oily food due to reheating, eliminating the need for reheating, and eating immediately. it can.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
In the following examples, each item of the sensory test was evaluated in five stages, with 5 being the best and 1 being the worst, and the average value of the five panelists trained in the sensory test It was set as the result of the test.

In each of the following examples, the following materials were used as raw materials shown in each table.
Processed starch 1: “Pine bake CC” (trade name, tapiocaric acid cross-linked starch, manufactured by Matsutani Chemical Co., Ltd.)
Processed starch 2: “N Creamer 46” (trade name, sodium starch octenyl succinate, manufactured by NSC Japan)
Soy flour: “Alpha Plus HS-600” (trade name, full fat soy flour, protein content 32.0%, manufactured by Nisshin Oillio Group)
Isolated soy protein 1: “Solpy 4000” (trade name, protein content 90.0%, manufactured by Nisshin Oillio Group)
Isolated soy protein 2: “Fujipro FR” (trade name, protein content 91.2%, manufactured by Fuji Oil Co., Ltd.)
Isolated soy protein 3: “Prolina 700” (trade name, protein content 91.0%, manufactured by Fuji Oil Co., Ltd.)
Isolated soy protein 4: “Prolina 250” (trade name, protein content 89.0%, manufactured by Fuji Oil Co., Ltd.)
Isolated soy protein 5: “Fujipro MC” (trade name, protein content 86.0%, manufactured by Fuji Oil Co., Ltd.)
Isolated soy protein 6: “Profit 1000” (trade name, protein content 64.0%, manufactured by Fuji Oil Co., Ltd.)
Wheat flour: “Pandora 2” (trade name, semi-strong flour, manufactured by Nisshin Seifun Co., Ltd.)
Salad oil: Nissin salad oil (trade name, manufactured by Nisshin Oillio Group)

[Example 1]
The effects of the type and amount of plant protein on changes in texture over time were examined by producing croquettes.
The fats and oils in the blending amounts shown in Table 1 and water were kneaded for 1 minute using a mixer. Thereafter, the powders shown in Table 1 were added, and the mixture was further mixed for 2 minutes using a mixer to produce a batter for oily food (hereinafter sometimes simply referred to as “batter”). Table 1 shows the results of measuring the viscosity of the produced batter at the temperatures shown in Table 1 at a rotation speed of 20 rpm using a disk-type spindle viscometer (BLOOKFIELD, DV-I +).
In addition, chopped onion, minced beef, steamed and peeled minced potatoes, and seasoning are mixed, cooled to room temperature, 45-47g apart, molded into croquette seeds did.
After attaching 1 to 2 g of primary bread crumbs to the surface of the obtained middle seed, 14 g of the batter obtained as described above is attached, and further 14 to 15 g of secondary bread crumbs are attached, and molding is performed again. Processed food for butterflies.

As a pre-fried product, the obtained processed food for oil can is immediately oiled at 180 ° C. for 2 minutes and 30 seconds using palm oil (Nisshin Delica Ace SO, Nisshin Oillio Group) and drained. It was frozen in a quick freezer and stored frozen at -18 ° C. After frozen storage for 30 days, 6 pieces were placed on a plate and unwrapped, and cooked at 1000 W for 1 minute and 30 seconds using a microwave oven. After cooking, storage was started at 60 ° C. using a hot warmer.
Moreover, the obtained processed food for oil as a deep fried product was frozen in a quick freezer and stored frozen at -18 ° C. After freezing and storing for 30 days, oiling was performed at 170 ° C. for 4 minutes using palm oil. After draining, storage was started at 60 ° C. using a hot warmer.
The mass of the croquette was measured every 2 hours from the start of storage until 6 hours later. In addition, a sensory test was performed after 4 hours and 6 hours (only 6 hours for deep fried products). Table 2 shows the results of pre-fried croquettes, and Table 3 shows the results of deep-fried croquettes.
In addition, in the present Example 1, the Example which concerns on this invention is 1-4-1-9 in a table | surface, and 1-1 to 1-3 are comparative examples.

From the above results, the croquette of 1-4 to 1-9 using the batter for oily food according to the present invention has a crispy texture even after the passage of time, compared to the croquette of 1-1 to 1-3. It was preferable as a croquette, maintaining (crisp feeling) and having good grinding, lightness, and breadcrumb hardness. Moreover, since the results of 1-6 and 1-8 were particularly good in both the pre-fried product and the deep-fried product, it was expected that the texture improvement effect with respect to the passage of time would be enhanced by using an appropriate amount of the separated soybean protein.
Furthermore, it was confirmed that the mass change after the lapse of time was smaller as the protein content was higher in both the pre-fried product and the deep-fried product.

[Example 2]
The effects of soy protein and soy flour on changes in texture over time were examined by producing croquettes.
A pre-fried croquette was produced in the same manner as in Example 1 except that the batter for oily foods having the composition shown in Table 4 was used. Table 4 shows the viscosity measured in the same manner as in Example 1.
Table 5 shows the results of measuring the mass of the croquette and the results of the sensory test in the same manner as in Example 1.

From the above results, the croquettes 2-1 to 2-4 using the batter for oily food according to the present invention have little mass change due to drying even after the passage of time, and maintain a crunchy texture (crispy feeling). Moreover, it had good grinding, lightness, and breadcrumb hardness, and was sufficiently preferable as a croquette.
Moreover, even if it was the same soybean protein, it has confirmed that mass change was small and food texture became favorable by increasing the ratio of isolation | separation soybean protein.

[Example 3]
The effect of the type of isolated soy protein on the temporal change in texture was examined by producing croquettes.
A pre-fried croquette was produced in the same manner as in Example 1 except that the oil-batter food batter having the composition shown in Table 6 was used and the oil-batter was performed at 170 to 175 ° C. for 4 minutes and 30 seconds. Table 6 shows the viscosity measured in the same manner as in Example 1.
Table 7 shows the viscosities when the separated soybean proteins 1 to 6 used were dissolved in water to form an aqueous solution. Specifically, each of the separated soybean proteins in the amount shown in Table 7 was added to 300 g of water, kneaded at a low speed for 120 seconds using a juicer, and the viscosity of the resulting aqueous solution at 10 ° C. was measured using a disk-type spindle viscometer. (BLOOKFIELD, DV-I +) was used and measured at a rotation speed of 20 rpm.
Table 8 shows the results of measuring the mass of the croquette in the same manner as in Example 1 and the results of the sensory test.

From the above results, the croquettes 3-1 to 3-6 using the batter for oily food according to the present invention have little change in mass due to drying even after a lapse of time, and maintain a crunchy texture (crispy feeling). Moreover, it had good grinding, lightness, and breadcrumb hardness, and was sufficiently preferable as a croquette.
Further, the texture of croquettes of 3-1, 3-2 and 3-4 was particularly preferred. From this, even if it was the same isolation | separation soybean protein, when the soybean protein whose viscosity in 10 degreeC of 10 mass% aqueous solution was 500 cP or more was used, it has confirmed that food texture became especially favorable.

[Example 4]
The effects of soy protein when stored at room temperature were examined by producing croquettes.
A pre-fried product and a deep-fried product croquette were produced in the same manner as in Example 1 except that the batter for oily foods having the composition shown in Table 9 was used. Table 9 shows the viscosity measured in the same manner as in Example 1.
The results of measuring the mass of the croquette in the same manner as in Example 1 are also shown in Table 9.

  From the above results, the croquettes 4-1 to 4-2 using the batter for oily food according to the present invention showed little mass change due to drying even after the passage of time.

  The batter for oily food of the present invention can be suitably used in the field of food production.

Claims (5)

  An oily food batter comprising starch, soybean protein, and fats and oils.   The batter for oily food according to claim 1, wherein the viscosity of the 10% by weight aqueous solution of soybean protein at 10 ° C is 500 cP or more.   Processed food for oily foods characterized by being processed with the batter for oily foods according to claim 1 or 2.   An oily food product obtained by oiling the processed food for oily products according to claim 3.   The method for preserving oily foods, characterized in that the oily foods according to claim 4 are preserved at 30 to 70 ° C.