JP2012135225A - Deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a deep-fried food with a little oil content by using specific batter material and oil and fat.SOLUTION: A deep-fry batter material containing 5-95 mass% of rice flour is used in the deep-fried food. The deep-fried food is characterized by cooking in oil and fat of at least one kind selected from a group including palm olein, rapeseed oil and corn oil. It is preferable that the oil and fat contains palm olein, and that the content of the palm olein in the oil and fat is 5-100 mass%. It is also preferable that the average particle size of the rice flour is 10-120 μm.

Description

  The present invention relates to a deep-fried food with a low oil content, and more particularly to a technique for reducing the oil content of a deep-fried food using specific clothing materials and fats and oils.

  In general, deep-fried foods such as tempura and fried foods are used to attach powdered clothing made mainly of flour such as wheat flour and starch, or batter liquid obtained by adding water to the clothing material. Obtained by frying. Such deep-fried foods are required to have low oil absorption when fried with oil, good oil drainage after frying, good texture, etc. In order to reduce the oil content of fried foods, Is being studied.

  For example, Patent Document 1 discloses a technique for reducing the oil absorption rate of a deep-fried food by adding an appropriate amount of an emulsifier in a liquid crystal state or an α-crystal gel state that easily acts on gluten or starch in a dough for batter or a clothing batter. Has been.

Japanese Patent Laid-Open No. 5-328914

  However, there is room for further improvement in the technique disclosed in Patent Document 1 that has been studied only from the viewpoint of improvement of clothing materials. Therefore, in the present invention, it is an object to provide a deep-fried food with a low oil content by improving not only clothing materials but also other elements that can affect the amount of oil contained in the final deep-fried food. To do.

  The inventors of the present invention have made extensive studies in order to solve the above problems, and found that a deep-fried food with a low oil content can be obtained by combining a specific clothing material and a specific fat and oil. The present invention has been completed. Specifically, the present invention provides the following.

  (1) A fried food using a fried food material containing 5 to 95% by mass of rice flour, and oiled with at least one oil selected from the group consisting of palm olein, rapeseed oil, and corn oil Deep-fried food characterized by

  (2) The said fats and oils contain palm olein, and the content of the said palm olein in the said fats and oils is 5-100 mass%, The fried food as described in (1).

  (3) The said palm olein is a fried food as described in (2) whose iodine value is 66-80.

  (4) The fried food according to any one of (1) to (3), wherein the rice flour has an average particle size of 10 to 120 μm.

  Since the fried food of the present invention has a low oil content, it is not oily and low in calories. Furthermore, according to the deep-fried food of the present invention, since the oil content is small, the amount of oil that oozes out to the outside of the deep-fried food is small, and oil stains hardly occur.

  Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and may be implemented with appropriate modifications within the scope of the object of the present invention. be able to.

  The fried food of the present invention is a fried food using a fried food material containing 5 to 95% by mass of rice flour, and is oiled with at least one fat selected from the group consisting of palm olein, rapeseed oil, and corn oil. It is characterized by having fun. Conventionally, as an attempt to reduce the amount of oil in the deep-fried food, it has been generally performed to improve clothing. On the other hand, the present invention has been found that a deep-fried food with a low oil content can be obtained by improving the clothing material and selecting an optimum frying oil for the clothing material.

[Clothing]
The deep-fried food of the present invention is a deep-fried food using a fried food material containing 5 to 95% by mass of rice flour (hereinafter referred to as clothing).

<Rice flour>
In the present invention, the type of rice flour used for the clothing material is not particularly limited, and examples thereof include Kamishin flour, white ball flour, cold weathered powder, Domyoji flour, etc. Among these, Kaminshin flour is good. This is preferable in that a texture can be obtained. In this invention, it is preferable to use the rice flour whose average particle diameter is 10-120 micrometers, It is more preferable to use the rice flour which is 10-60 micrometers, It is still more preferable to use the rice flour which is 10-40 micrometers. According to the clothing material containing rice flour having an average particle diameter in the above range, the oil content of the deep-fried food can be further reduced. When rice flour with a small average particle size is used as a clothing material, the cavity in the surface layer of the garment after oiling becomes larger and the oil can be easily drained from the garment (the oil drainage is improved), so the oil content is further reduced. It is considered a thing. The rice powder having a desired particle size can be obtained by pulverization using a general airflow pulverizer or impact pulverizer. The average particle size of the rice flour can be measured by Mastersizer 2000 (manufactured by Sysmex Corporation, analysis condition: wet, particle refractive index: 1.52, dispersion medium: Propan-2-ol, scattering intensity: 8.54). .

  In the present invention, a clothing material containing 5-95% by mass of rice flour, preferably 20-80% by mass, more preferably 30-70% by mass is used. By using a clothing material containing rice flour in the above range, a deep-fried food with a low oil content and a good texture can be obtained. In addition, if the rice flour content is less than 5% by mass, the effect of reducing the oil content of the fried food cannot be obtained. Moreover, when the clothing material in which the content of rice flour exceeds 95% by mass is used, a preferable texture cannot be obtained, for example, the clothing becomes too hard.

<Other ingredients>
In the present invention, if the clothing material contains 5 to 95% by mass of rice flour, other components such as other flours, additives, bread crumbs and the like that are usually used as clothing materials within the range not impairing the object of the present invention. May be optionally blended. Examples of the flour include wheat flour, potato starch, corn starch, and soybean flour, and one or more of these may be blended. Of these, flour is preferred. This is because the gluten of the flour retains the viscosity of the batter and prevents the rice flour from settling. As said additive, an emulsifier, a thickener, a swelling agent, a preservative, a seasoning, a spice, etc. are mentioned, for example.

[Oil]
The fried food of the present invention is oiled with at least one fat selected from the group consisting of palm olein, rapeseed oil, and corn oil.

<Palm olein>
In the present invention, palm olein means edible liquid oil obtained by fractionating and refining oil collected from oil palm fruit. In the present invention, among the above palm oleins, it is preferable to select those having an iodine value in the range of 66 to 80, and those in the range of 67 to 70 are more preferable. By using palm olein containing an iodine value in the above range, a fried food having a light texture can be obtained. In addition, the iodine value can be easily measured by a method described in, for example, “Japan Oil Chemists' Society, Standard Oil and Fat Analysis Test Method 2.3.4.1-1996”. In the present invention, it is more preferable that the fatty acid having 18 carbon atoms and having at least one unsaturated bond is contained in the total constituent fatty acid of palm olein in an amount of 58 to 68% by mass, and 58 to 66% by mass. More preferably. By using palm olein containing the fatty acid in the above range, a fried food having a light texture can be obtained.

  The palm olein can be obtained by fractionating from palm oil. Specifically, oil palm fruit bunches are treated with steam and then oiled by a pressing method. The collected oil is dried by removing fibers and impurities by centrifugation. Then, palm oil is obtained through purification of degumming, deoxidation, decolorization, and deodorization. Examples of the purification method include chemical purification and physical purification, and any of them may be used. The method for fractionating palm oil to obtain palm olein is not particularly limited, and can be performed by a conventional method. For example, natural fractionation by cooling, fractionation by a surfactant, fractionation by a solvent and the like can be mentioned. Usually, a natural fractionation method by cooling is used. Palm olein is a middle melting point portion or a low melting point portion obtained by fractionating palm oil, and the fractionation may be performed twice or three times. In the present invention, the palm olein is a low melting point portion obtained by fractionating multiple times. Further, those having an iodine value within the above range are preferred.

<Rapeseed oil>
In the present invention, the rapeseed oil is not particularly limited, and circulated edible rapeseed oil can be used. For example, canola oil having a total oleic acid content of less than 70% by mass in all constituent fatty acids, all constituents High oleic acid low linolenic acid seed canola oil having an oleic acid content in the fatty acid of 70% by mass or more can be mentioned. In the present invention, in view of cost, it is preferable to use canola oil having an oleic acid content of less than 70% by mass in all constituent fatty acids.

<Corn oil>
In this invention, corn oil is not specifically limited, The edible corn oil currently distribute | circulated can be used.

<Other ingredients>
In the present invention, the fats and oils are at least one selected from the group consisting of palm olein, rapeseed oil, and corn oil, so long as they do not impair the purpose of the present invention, such as additives commonly used in edible oils. You may mix | blend other components arbitrarily. Examples of the additive include an emulsifier, an oxidation / deterioration inhibitor, a crystal modifier, and an antifoaming agent.

  Examples of the emulsifier include monoglyceride, diglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, organic acid monoglyceride, lecithin and the like.

  Examples of the oxidation / degradation inhibitor include tocopherols, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamol, terpenes, organic acids, and the like. Examples of the crystal modifier include polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like. Examples of the antifoaming agent include fine powder silica and silicone.

<Fat blending>
In the present invention, the fats and oils used for the oil can be at least one selected from the group consisting of palm olein, rapeseed oil, and corn oil. That is, palm olein, rapeseed oil, and corn oil may be used alone, or a mixture of these fats and oils may be used. The contents of palm olein, rapeseed oil, and corn oil in the oil and fat used for the oil are not particularly limited. However, in order to achieve the object of the present invention, at least palm olein is contained. Palm olein, rapeseed oil and / or Alternatively, the mass ratio with corn oil is preferably 100: 0 to 5:95, more preferably 100: 0 to 30:70, and still more preferably 70:30 to 30:70. According to fats and oils in which the mass ratio of palm olein to rapeseed oil and / or corn oil is in the above range, the oil content of the fried food can be further reduced.

  Furthermore, in the present invention, the mass ratio of palm olein, rapeseed oil, and corn oil in the fats and oils used in the oil is preferably 100: 0: 0 to 5:47:48, and 100: 0: 0. More preferably, it is -30: 35: 35, More preferably, it is 70: 15: 15-30: 35: 35, Most preferably, it is 50: 25: 25-30: 35: 35. According to the fats and oils in which the mass ratio of palm olein, rapeseed oil, and corn oil is in the above range, the oil content of the fried food can be further reduced.

<Oil preparation method>
The method for preparing fats and oils when the fats and oils used in the oil pan are a mixture of two or three selected from the group consisting of palm olein, rapeseed oil and corn oil is not particularly limited, What is necessary is just to stir and mix the said palm olein, rapeseed oil, and corn oil. Moreover, the order of mixing these fats and oils is not particularly limited.

[Fried food]
In the present invention, the fried food means a fried food in which a powdered dressing material or a batter liquid obtained by adding water to the dressing material is attached to a frying seed and then oiled. The fried seeds are not particularly limited, for example, seafood such as shrimp, squid, horse mackerel and sardine, livestock such as pork, chicken and beef, vegetables such as sweet potato, potato, pumpkin, onion and burdock , Mushrooms such as shiitake mushroom, maitake mushroom and shimeji mushroom. The fried food of the present invention, for example, after cutting the fried seeds to an appropriate size and attaching the powdered clothing material or adhering a batter solution obtained by adding water to the clothing material, It can be produced by oiling with the high-temperature oil. The fried food of the present invention produced in this way has a low oil content, so there is no oiliness when eaten and it is low in calories. Furthermore, according to the deep-fried food of the present invention, since the oil content is small, the amount of oil that oozes out to the outside of the deep-fried food is small, and oil stains hardly occur.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention does not receive a restriction | limiting at all by these description.

[Oil]
In Examples and Comparative Examples, palm olein (iodine value: 68, INTERCONTINENTAL SPECIALTY FATS SDN. BHD), rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.) and corn oil (commodity) Name: Nissin Corn Oil, manufactured by Nisshin Oillio Group Co., Ltd.) in the ratio shown in Table 1 and soybean oil (trade name: Nisshin Soybean White Squeeze Oil, manufactured by Nisshin Oillio Group Co., Ltd.) The resulting oil and fat B was used.

[Clothing]
In Examples and Comparative Examples, rice flour (trade name: rice flour for Mizuho confectionery, average particle size: 23 μm, manufactured by Kumamoto Flour Milling Co., Ltd.), thin wheat flour (trade name: Maruka Snake Eye, manufactured by Kumamoto Flour Milling Co., Ltd.), and swelling agent ( Clothing materials A to E were blended in the proportions shown in Table 2 (trade name: red ace baking powder, manufactured by Okuno Pharmaceutical Co., Ltd.).

<Test Example 1> Examination of oil absorption suppression effect (1)
Batter was prepared by adding water to the clothing materials A, D, and E so that the water addition rates were 150%, 120%, and 110%, and kneading them well. Next, the thawed shrimp-stretched shrimp (black tiger, 26-30 tails / pound, one used for each garment) is dusted with the clothing materials A, D, and E, respectively, and immersed in the batter solution. After that, it was fried at 170 ° C. for 2 minutes and 30 seconds using fats and oils A and B to obtain shrimp tops. The shrimp heaven was allowed to cool on the monkey for 10 minutes, then the garment was peeled off, and the weight (g) of the garment was measured. Moreover, the amount of fats and oils (g) of clothing was measured by the Soxhlet method. And the fats and oils content (mass%) of clothing was calculated | required by following Formula.

  Oil / fat content (mass%) = cloth oil / fat amount / cloth weight × 100

Shrimp tempura (Comparative Example 1), which is made of a material not containing rice flour and oiled with palm olein, rapeseed oil, and corn oil, uses a material not containing rice flour, and is made of soybean oil. Compared to the oily shrimp heaven (Comparative Example 2), the fat content of the clothes was higher (Table 3).
Shrimp tempura made with rice flour-containing garments and oiled with palm olein, rapeseed oil, and corn oil contains less oil and fat than garlic oils with soybean oil. (Example 1 and Comparative Example 3 in Table 4 and Example 2 and Comparative Example 4 in Table 5).

<Test Example 2> Examination of oil absorption suppression effect (2)
Batter was prepared by adding water to the clothing materials B, C and E so that the water addition ratios were 140%, 130% and 110%, respectively, and kneading well. Next, 10 mL of the batter was filled into a 20 mL syringe, dropped from a height of 15 cm for 10 seconds, and fried with oils A and B at 170 ° C. for 30 seconds to obtain fried balls. Here, after calculating | requiring the weight of the batter which fell, from the weight difference of the syringe before and behind dropping, the weight A (g) of the clothing material was computed from the water addition rate. The obtained fried balls were allowed to cool on a colander for 10 minutes and oiled, and then the weight B (g) was measured. Thereafter, the fried balls were further dried at 135 ° C. for 1 hour, and then the weight C (g) was measured. And the fats and oils content of the fried ball was calculated | required by following Formula.

  Oil content of fried balls (mass%) = {(weight C−weight A) / weight B × 100}

  The fried balls obtained by frying the dressing containing rice flour with the fats and oils containing palm olein, rapeseed oil, and corn oil had less fat content than the fried balls fried with soybean oil (Example 3 in Table 6). And Comparative Example 5, Example 4 in Table 7 and Comparative Example 6, Example 5 in Table 8 and Comparative Example 7).

Claims (4)

It is a deep-fried food using a fried food material containing 5-95% by weight of rice flour,
A fried food characterized in that it is oiled with at least one oil selected from the group consisting of palm olein, rapeseed oil, and corn oil.   The fried food according to claim 1, wherein the fat contains palm olein, and the content of the palm olein in the fat is 5 to 100% by mass.   The deep-fried food according to claim 2, wherein the palm olein has an iodine value of 66-80.   The fried food according to any one of claims 1 to 3, wherein the rice flour has an average particle size of 10 to 120 µm.