JP2018191614A - Manufacturing method of fired foods, and fried foods - Google Patents

Abstract

To provide a manufacturing method of fried foods having good texture with crispiness like just fried, even when re-heated by microwave oven at temperature or after refrigeration and taken, and having fried coat good in mouth melting without oleaginous, and fried foods.SOLUTION: There is provided a manufacturing method of fried foods including a process for coating fried foods with a thermally molten oil and fat after frying, in which solid fat content of the oil and fat is 75% or more at 5°C, and 70% or less at 40°C. There are provided fried foods having an oil and fat layer on a surface of fried coat, in which the solid fat content of the oil and fat forming the oil and fat layer is 75% or more at 5°C, and 70% or less at 40°C.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing deep-fried food, and in particular, even when reheated in a microwave oven after normal temperature or refrigerated storage, it has a good texture that is crispy like fried, and melts well in the mouth and is not greasy. The present invention relates to a method for manufacturing fried foods having clothes.

  The deep-fried food is an oily product made by attaching a batter containing flour or the like to ingredients such as seafood, vegetables or livestock meat. For example, tempura, fried chicken, fritters and the like can be mentioned. These deep-fried foods are sold at a normal temperature or refrigerated storage as a side dish or as a side dish of a bowl or lunch at convenience stores and supermarkets, and then reheated in a microwave oven and eaten. In general, in such a case, moisture is transferred from the air or ingredients to the fried clothes of the deep-fried food and becomes soft, and a good texture such as a freshly fried food cannot be obtained. In particular, when stored in an airtight container at room temperature or refrigerated or reheated in a microwave oven, moisture transfer to the fried clothes is likely to occur, and it has a good texture that is crispy like fried chicken. It has been difficult to provide fried food with fried clothes.

  2. Description of the Related Art Conventionally, a technique for manufacturing a deep-fried food having a good texture of fried food even when reheated in a microwave oven or the like has been studied. For example, Patent Document 1 discloses a method for producing fried foods characterized by spraying edible oil of 130 ° C. or less containing at least 10% of medium chain fatty acid triglycerides on a clothing layer after fried clothing foods by a conventional method. Discloses that it is possible to prevent the softening of clothes that occurs when stored for a long period of time, particularly when it is stored frozen and when it is reheated in a microwave oven, and to produce a fried food that maintains a freshly crisp texture for a long period of time. Moreover, in patent document 2, even if the standing time in normal temperature and the preservation | save period in freezing become long by the manufacturing method of the fry food characterized by making liquid oil and fat adhere to the surface of the garment after oil, It is disclosed that it is possible to produce an oil-dried fried food that can maintain a crisp texture after the range heating, and the amount of the oil and fat to be attached after the oil-cooking is 0.5 to 15% with respect to the product weight. It is disclosed that it is preferable. Furthermore, in Patent Document 3, in the boiling type foods of frying and tempura that are batter-packed with liquid juice after batter mix and bread crumbs are attached to the ingredients, and at least the surface of the garment has a melting point. The frying and tempura are characterized by being coated with 5 to 60 ° C. oil and fat, cooled to below the melting point and cooled to a temperature below the melting point of the oil and then poured into the bag. It is disclosed that the manufacturing method of boiling type foods can provide boiling type foods that do not garnish, become too soft, or peel even if the frying and tempura are soaked in the juice for a long time. ing.

JP 2002-272389 A JP-A-11-137199 JP-A 63-28358

  However, in Patent Documents 1 and 2, even if the texture of the deep-fried fried food during frozen storage can be maintained, sufficient effects may not be obtained for maintaining the texture during normal temperature or refrigerated storage. is there. Moreover, in patent document 3, since it is a coating which is the extent which suppresses the transfer | transfer of the water | moisture content to fried clothes also in liquid juice, when it applies to the fried food preserve | saved at normal temperature or refrigerated, solid fat will come out on the surface of fried food, and an external appearance will deteriorate. Or the mouth melts worse during eating or becomes greasy. That is, even if the techniques of Patent Documents 1 to 3 are used, even if reheated in a microwave oven after eating at room temperature or after refrigerated storage, it is difficult to produce a deep-fried food that maintains a good texture. Development is desired.

  Therefore, the object of the present invention is to have a fried garment that has a good texture with a crispy crispy fried food and is well melted and not greasy even when reheated and eaten at room temperature or after refrigerated storage It is in providing the manufacturing method of fried food, and fried food.

  The above object is a method for producing a deep-fried food comprising a step of coating a deep-fried fried food with heat-melted fats and oils, and the solid fat content of the fats and oils is 75% or more at 5 ° C and 70% or less at 40 ° C. It is achieved by the manufacturing method characterized by the above. Moreover, the said objective is the fried food which has an oil-fat layer on the surface of fried clothing, Comprising: The fats and oils which form the said oil-fat layer are the solid fat content of the said fats and oils at 75 degreeC at 5 degreeC, 70 at 40 degreeC. Achieved by a deep-fried food characterized by not more than%. In the present invention, “fried food” refers to fried food with fried clothing such as tempura, fried chicken, fritters, etc., and does not include fried products fried with bread crumbs.

  According to the present invention, there is provided a deep-fried food having a fried food with a good texture that is crispy like a deep fried food and melts well in the mouth even if reheated and eaten at room temperature or after refrigerated storage. be able to.

[Fried food manufacturing method]
The manufacturing method of the deep-fried food of this invention includes the process of coat | covering the deep-fried deep-fried food with the fats and oils heat-melted, The solid fat content of the said fats and oils is 75% or more at 5 degreeC, and 70% or less at 40 degreeC. It is characterized by that. In the production method of the present invention, to coat a deep-fried food with fats and oils means to form an oil-and-fat layer on at least a part of the surface of the deep-fried food. The fats and oils used for frying oil are preferably liquid at normal temperature, and the fats and oils used for coating fried food are preferably solid at normal temperature. As described above, techniques for coating oily fried foods with fats and oils are known to those skilled in the art. However, in the prior art, although there are those in which the melting point of the fats and oils to be used is specified, there is no one in which the solid fat content at each temperature is specified. In the present invention, the fried food is coated with the fats and oils having the specified solid fat content at 5 ° C. and 40 ° C. as described above. It is possible to produce a deep-fried food that has a crispy and crunchy texture, a good melt in the mouth, and is not greasy. Although the mechanism of this action is not clear, if the fats and oils that coat the fried food are the oils and fats specified above, the solid fat content is high at the storage temperature of the fried food. The transfer of moisture from the ingredients is suppressed, and a good texture that is crispy like fried chicken is maintained. Furthermore, since the solid fat content of the fats and oils is low at the eating temperature, it is considered that the fried clothes that melt well in the mouth and are not greasy are obtained. The range in which the deep-fried food is covered with the oil or fat may be a part of the surface of the fried garment or the entire surface of the fried garment. In order to effectively suppress the transfer of moisture from the air or ingredients to the surface of the deep-fried clothing during storage, it is preferable to cover the entire surface of the deep-fried clothing.

  In the production method of the present invention, the solid fat content of the fat is preferably 3 to 70%, more preferably 10 to 70% at 40 ° C. Thereby, the balance of the solid fat content of the said fats and oils in the temperature which eats is good, and also the fried food which has the fried clothes of the favorable texture which was crisp can be manufactured. In the present invention, the solid fat content can be measured according to “Standard oil analysis test method” 2.2.9-2003 solid fat content (NMR method) edited by Japan Oil Chemists' Society.

  In the production method of the present invention, the fat is not particularly limited as long as it has a solid fat content of 75% or more at 5 ° C and 70% or less at 40 ° C. For example, rapeseed oil, high oleic rapeseed oil, soybean oil, corn oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cottonseed oil, sesame oil, peanut oil, palm oil, beef tallow, lard , Natural fats and oils such as milk fat, fish oil and whale oil, or processed oils and fats that have been subjected to processing such as fractionation, transesterification, hydrogenation, etc., and combinations of two or more of these From the combined mixed fats and oils, fats and oils satisfying the above rules can be appropriately selected or prepared and used. The method of preparing fats and oils with the solid fat content adjusted by processing and combining various fats and oils follows conventional methods.

  In the production method of the present invention, the amount of the oil / fat in the step of coating the fried food with the oil / fat is not particularly limited as long as the amount of the effect of the present invention adheres depending on the type and size of the fried food. . If the amount of the oil / fat is too small, the above-mentioned effect may not be obtained, and if it is too much, the oil / fat may become oily. %, More preferably 18 to 38% by mass, and still more preferably 20 to 36% by mass. In addition, the adhesion amount of fats and oils is calculated by, for example, calculating the adhesion amount of fats and oils from the difference in the mass of the fried food before and after the step of coating the fats and oils, and then measuring the mass of the ingredients from which the fried clothes are removed. Calculate the mass of the fried garment before coating. Using these numerical values, from the formula [{(fat amount of fat / oil) / (mass of fried clothing before coating with fat)} × 100], the amount of fouling on the fried clothing before coating with fat (% by mass) Can be requested.

  In the production method of the present invention, frying oil can be carried out according to a conventional method. For example, after powdering vegetables, seafood, livestock meats, pastes, eggs, etc. as necessary, dusting as needed, and sticking batter prepared according to the type of fried food The frying seeds obtained can be put into frying oil at an appropriate temperature and oiled for an appropriate time. Moreover, what kind of method may be used for the process of coat | covering the deep-fried fried food with the heat-melted fats and oils, and it can implement it by a conventionally well-known method. For example, it is carried out by a method in which an oil-fried deep-fried food is immersed in the oil / fat heated and melted at a temperature higher than the melting point, or a heat-melted fat / oil is poured or sprayed on the oil-fried deep-fried food. Can do. There is no particular limitation on the temperature of the fats and oils when coating the fried food as long as the fats and oils are completely melted. However, if the temperature of the oil / fat is too high, the oil / fat tends to penetrate into the inside of the fried clothing, and the surface of the fried clothing may not be sufficiently covered. Therefore, the temperature of the fats and oils when coating the fried food is preferably 150 ° C. or lower, more preferably 130 ° C. or lower, and particularly preferably 110 ° C. or lower. Furthermore, in the manufacturing method of this invention, it is preferable that the process of coat | covering the said fried food with fats and oils includes the means to adjust the adhesion amount of the said fats and oils to the said fried clothes in the above ranges. As such means, for example, means for adjusting the amount of adhesion by adjusting the spray amount when spraying and applying the oil or fat, after excessively attaching the oil or fat by dipping or pouring, etc. Thus, it is possible to apply a means for adjusting the amount of adhesion by removing excess oil and fat.

  In the manufacturing method of this invention, it is preferable to include the process of baking the said oil-dried fried food before the process of coat | covering with the said fats and oils. Thereby, the water | moisture content and oil content of the said deep-fried food can be reduced, and also the deep-fried food which has the crispy favorable food texture and which is not oily can be manufactured. The firing step can be performed according to a conventional method. The firing temperature and firing time are not particularly limited, and can be appropriately set according to the type and size of the deep-fried food. The firing temperature is, for example, 140 to 200 ° C., preferably 150 to 180 ° C., and the firing time is, for example, 1 to 60 minutes, preferably 1 to 30 minutes.

  In the production method of the present invention, there is no particular limitation on the surface temperature of the fried food before the step of coating with fats and oils. However, when the surface temperature of the deep-fried food is too high when coating with fats and oils, the fats and oils are likely to penetrate into the inside of the fried clothing, and the surface of the fried clothing may not be sufficiently covered. Therefore, in the production method of the present invention, the surface temperature of the deep-fried food before the step of coating with fats and oils is preferably 70 ° C or lower, more preferably 50 ° C or lower, and further 45 ° C or lower. preferable. Adjustment of the surface temperature of the deep-fried food can be carried out according to a conventional method, for example, by a method such as vacuum cooling or air-dry cooling. In particular, it is preferable to carry out by a method capable of lowering the temperature in a short time. The adjustment of the surface temperature of the fried food is preferably carried out after the baking step and before the step of coating with the fats and oils even when the baking step is carried out. In addition, in the manufacturing method of this invention, each above-mentioned process may be implemented with a batch type installation, and may be implemented with a continuous type installation.

  In the production method of the present invention, the type of fried food is not particularly limited. However, since the ratio of fried clothes is relatively large and the effect of the present invention is most required, the fried food is preferably tempura. The tempura may be a single ingredient tempura or kakiage. Moreover, in the manufacturing method of this invention, it is preferable that the said fried food is a fried food preserve | saved at normal temperature or refrigeration. As described above, the fried food obtained by the production method of the present invention has a good texture that is crispy like a deep-fried fried food even when reheated in a microwave oven after normal temperature or refrigerated storage and melted in the mouth The effect of the present invention is particularly effective because the fried food has good and non-greasy fried clothes. In addition, the fried food obtained by the manufacturing method of this invention can anticipate the same effect, even when it is a case where it reheats and eats with a microwave oven after frozen storage.

[Fried food]
The deep-fried food of the present invention is a deep-fried food having a fat layer on the surface of fried clothing, and the solid fat content of the fat forming the fat layer is 75% or more at 5 ° C and 70% or less at 40 ° C. It is a deep-fried food characterized by that. The deep-fried food of this invention can be manufactured with the manufacturing method of the deep-fried food of this invention. As described in the method for producing fried food of the present invention, the fried food of the present invention has a fat layer made of the above defined fats and oils on the surface of the fried garment, so that it can be reheated at room temperature or after refrigerated storage in a microwave oven. Even if it eats, it can be set as the deep-fried food which has the crispy good texture like a deep-fried, the mouth melted well, and the fried clothes which are not greasy. In the fried food of the present invention, the oil and fat layer may be provided on at least a part of the surface of the fried clothing, but as described above, moisture from the air or from the ingredients to the fried clothing surface of the preserved fried food In order to effectively suppress the transition, it is preferable to have the entire surface of the fried clothes.

  In the deep-fried food of the present invention, a preferred embodiment of the fat and oil forming the fat-and-fat layer is as described in the method for producing deep-fried food of the present invention. Moreover, if content of the fats and oils which form the fats and oils layer in the fried clothing of the deep-fried food of this invention is an quantity which can acquire the effect of this invention according to the kind and magnitude | size of deep-fried food, there will be no restriction | limiting in particular. If the content of the oil and fat forming the oil and fat layer is too small, the above effect may not be obtained, and if it is too much, the oil and fat layer may become oily. Based on the mass of the fried garment (the fried garment after the fats and oils are attached to the fried food is 100 mass%), it is preferably 13 to 29 mass%, more preferably 15 to 28 mass%, More preferably, it is 16-27 mass%. The content of this oil / fat is such that the oil / fat forming the oil / fat layer adheres to 15-40% by mass, 18-38% by mass, 20-36% by mass, respectively, with respect to the mass of the fried garment before attaching the oil / fat. It corresponds to. In the deep-fried food of this invention, there is no restriction | limiting in particular in the kind of deep-fried food. However, since the ratio of fried clothes is relatively large and the effect of the present invention is most required, the fried food is preferably tempura. The tempura may be a single ingredient tempura or kakiage. The fried food of the present invention is preferably a fried food that is stored at room temperature or refrigerated. As described above, the deep-fried food of the present invention has a good texture that is crispy like a deep-fried fried food even when reheated in a microwave oven after normal temperature or refrigerated storage, and has a good mouth melt and is not greasy. The effect of the present invention is particularly effective. In addition, the fried food of this invention can anticipate the same effect, even when it is a case where it reheats and eats with a microwave oven after frozen storage.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Tempura Oil Boiled Shrimp Tempura was selected and fried as follows. Batter prepared using commercially available tempura powder (tempura Ishin (manufactured by Showa Sangyo Co., Ltd.) was adhered to the 2L size shrimp after dusting with a flour of friend flour (Friend (manufactured by Showa Sangyo Co., Ltd.)). Then, it was put into 170 ° C. frying oil (Showa soybean white squeezed oil (manufactured by Showa Sangyo Co., Ltd.)), followed by 15 ml of drainage, and oiled for 2 minutes 30 seconds.
2. Step of coating fried food with fats and oils The oiled tempura was covered with the lard having the solid fat content of 5 ° C. and 40 ° C. shown in Table 1 and the prepared fats and oils appropriately prepared under the conditions shown in Tables 2 to 6, Example and comparative tempura were prepared. In the step of coating with fats and oils, the amount of fats and oils attached was adjusted by immersing tempura in each heated and melted fat and oil, and then blowing off and removing excess fats and oils using a dryer. The amount of oil and fat is calculated by calculating the amount of oil and fat from the difference in the mass of the tempura before and after the step of coating the oil and fat, and then measuring the mass of the ingredients from which the fried clothes have been removed. The mass of fried clothes was calculated. Using these numerical values, from the formula [{(fat amount of fat / oil) / (mass of fried clothing before coating with fat)} × 100], the amount of fouling on the fried clothing before coating with fat (% by mass) Asked. Moreover, when adjusting the surface temperature of the deep-fried food before the process coat | covered with the said fats and oils, the oil-tempered tempura was adjusted to the surface temperature of the deep-fried food shown in the table | surface by air-dry cooling. Furthermore, when performing a baking process before the process coat | covered with the said fats and oils, the oiled tempura was baked at the temperature and time shown in Table 6 using the convection oven.

3. Evaluation of deep-fried food The tempura of each Example and Comparative Example coated with fats and oils was placed in a sealed container two by two and stored refrigerated at 5 ° C. Each tempura 1 day after refrigerated storage (1 and 2 days after refrigerated storage in Table 6) is heated in a microwave oven (1500 W) for 20 seconds in a sealed container, eaten, and tempura according to the following evaluation criteria. The texture of fried garments was evaluated. As an evaluation result, an average value of evaluation points by 10 panelists was obtained.
(1) Hardness 5: Has a very good hardness and feels crispy texture 4: Has a good hardness and feels crunchy 3: Has a weak hardness and crispy 2: Slightly soft, crispy texture is hardly felt 1: Soft, crispy texture is not felt (2) Mouth melt 5: Very good 4: Good 3: Normal 2: Bad 1: Very bad (3) Oiliness 5: Little oiliness, very good 4: Little oiliness, good 3: Acceptable range 2: Slightly oily 1: Strong oiliness The evaluation results are shown in Tables 2-6.

  As shown in Table 2, the solid fat content was 81.6-96.0% at 5 ° C. and 0.7-65. In the above evaluation, the tempura of Examples 1 to 4 using the prepared fats and oils of 0% had a fried garment that had good hardness, that is, a good crispy texture, melted well in the mouth, and was not greasy. . On the other hand, Comparative Example 1 not coated with fats and oils, Comparative Example 2 using lard with a solid fat content of 43.4% at 5 ° C, and 47.6% and 63.2% with a solid fat content of 5 ° C, respectively. In Comparative Examples 3 and 4 using the prepared fats and oils, the evaluation of meltability and oiliness was good, but the evaluation of hardness was very bad. Moreover, in Comparative Example 5 using a prepared fat with a solid fat content of 98.0% at 40 ° C., the hardness was good, but the melting in the mouth was very bad. Therefore, in the process of coating the oil-dried fried food, it is reheated in a microwave oven after refrigerated storage by using a fat whose solid fat content is 75% or more at 5 ° C and 70% or less at 40 ° C. It was suggested that fried foods with fried clothes that are crispy and have a good mouthfeel and are not greasy even after eating can be produced.

  In Table 3, using the prepared fats and oils D similar to those in Example 1, the influence of the amount of the oils and fats in the step of coating with the fats and oils was examined. As shown in Table 3, with respect to the mass of the deep-fried fried food, the tempura of Examples 1 and 5-7 in which the fat and oil adhesion amount was 20.7 to 35.5% by mass was It had a crispy texture, melted in the mouth, and a fried garment that was not greasy. However, the tendency for the evaluation of the oiliness of the fried clothes to decrease as the amount of oil and fat adhered increased was observed. Therefore, it was suggested that in the step of coating with fats and oils, the fat and oil adhesion amount is preferably 15 to 40% by mass with respect to the mass of the deep-fried fried food.

  In Table 4, using the prepared fats and oils D similar to those in Example 1, the influence of the temperature of the heated and melted fats and oils in the step of coating with the fats and oils was examined. As shown in Table 4, the tempura of Examples 1 and 8-11 having a temperature of 60 to 140 ° C. fats and oils has a crispy, good texture, melted in the mouth, and has a fried garment that is not greasy. Was. However, the higher the temperature of the fats and oils, the lower the evaluation of the hardness of the fried clothes, the melting of the mouth, and the oiliness. From the results of Table 4, it was suggested that the temperature of the heated and melted oil and fat is preferably 150 ° C. or less in the step of coating with the oil and fat.

  In Table 5, using the prepared fats and oils D similar to Example 1, the influence of the surface temperature of the deep-fried fried food before the step of coating with the fats and oils was examined. As shown in Table 5, Examples 12 to 14 in which the surface temperature of the deep-fried food was adjusted to 45 ° C., 30 ° C., and 5 ° C. were compared with Example 1 in which the surface temperature of the fried food was 70 ° C. Evaluation of clothing hardness has been improved. Therefore, it was suggested that it is more preferable that the surface temperature of the deep-fried food before the step of coating with fats and oils is 50 ° C. or less.

  In Table 6, using the prepared fats and oils D similar to those in Example 1, the effect of performing the step of firing the fried foods with oil before the step of coating with the fats and oils was examined. As shown in Table 6, Examples 15 and 16 in which the fried food fried with oil was subjected to a baking process at 170 ° C. for 5 minutes and 10 minutes were compared with Example 1 in which the baking process was not performed. The hardness and oiliness evaluation improved. Further, in Example 17 in which the surface temperature of the fried food was adjusted to 45 ° C. after the baking step at 170 ° C. for 10 minutes and before the step of coating with the oil and fat, the evaluation of the hardness of the fried clothes was further improved. The good texture was maintained even after 2 days of refrigeration. Therefore, it is preferable to include a step of firing the fried food with oil before the step of coating with fats and oils. Even when the baking step is performed, the surface temperature of the fried food before the step of coating with fats and oils is It was suggested that 50 ° C. or lower is more preferable.

  By the above, it is a manufacturing method of the deep-fried food including the process of coat | covering the deep-fried fried food with the fats and oils heat-melted, Comprising: The solid fat content of the said fats and oils is 75% or more at 5 degreeC, and 70% or less at 40 degreeC. Even if it is reheated in a microwave oven after normal temperature or refrigerated storage and eats by a manufacturing method characterized by being, it has a good texture with a crispy crispy like deep-fried, well melted in the mouth, and not fried It has been shown that it can be manufactured. Similarly, it is a fried food having a fat layer on the surface of fried clothing, and the solid fat content of the fat forming the fat layer is 75% or more at 5 ° C and 70% or less at 40 ° C. The deep-fried food that is characterized by the fact that it can be reheated in a microwave oven after being stored at room temperature or refrigerated, has a good texture that is crispy like a deep-fried dish, is well melted in the mouth, and is not oily Indicated.

  In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, it is possible to provide a deep-fried food that is sold in a convenience store or a supermarket at room temperature or refrigerated storage, and is then reheated and eaten in a microwave oven. In particular, even when stored in a sealed container at room temperature or refrigerated or reheated in a microwave oven, a deep-fried food with excellent texture can be provided.

Claims (8)

A method for producing a deep-fried food comprising a step of coating an oil-fried deep-fried food with heat-melted oil and fat,
The solid fat content of the fats and oils is 75% or more at 5 ° C and 70% or less at 40 ° C.   The manufacturing method according to claim 1, wherein an adhesion amount of the fats and oils in the fried food after the step of coating with fats and oils is 15 to 40% by mass with respect to a mass of the fried clothes of the fried foods before being coated with the fats and oils.   The manufacturing method of Claim 1 or 2 including the process of baking the said deep-fried food before the process of coat | covering with the said fats and oils.   The manufacturing method according to any one of claims 1 to 3, wherein a surface temperature of the deep-fried food is 70 ° C or lower before the step of coating with fats and oils.   The manufacturing method according to any one of claims 1 to 4, wherein the fried food is a fried food that is stored at room temperature or refrigerated. A fried food with a fat layer on the surface of the fried clothes,
A fried food characterized in that the solid fat content of the fat and oil forming the fat layer is 75% or more at 5 ° C and 70% or less at 40 ° C.   The fried food according to claim 6, wherein the content of the fat and oil forming the fat and oil layer is 13 to 29 mass% based on the mass of the fried food of the fried food. The fried food according to claim 6 or 7, wherein the fried food is a fried food that is stored at room temperature or refrigerated.