JP2019110780A - Method of producing fried food product - Google Patents

Abstract

To provide a method of producing a fried food product, the method including a step of applying steam heating to an inner ingredient and capable of producing the fried food product whose batter is prevented from coming off.SOLUTION: A method of producing a fried food product of this invention, the fried food product including at least an inner ingredient 1 and batter 2 coating the inner ingredient 1, comprises steps of: attaching phosphoric acid-crosslinked starch, fat, and an emulsifier to the inner ingredient 1; applying steam heating to the inner ingredient that has been attached with the phosphoric acid-crosslinked starch, fat, and emulsifier; and attaching a composition including grain flour and transglutaminase to the inner ingredient subjected to the steam heating.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method of producing an oil food having at least an inner implement and a coating covering the inner implement, and in particular, providing the inner implement to steam heating, and producing an oil food with suppressed peeling. The present invention relates to a method of producing oil food.

  Traditionally, fried foods such as deep-fried tofu and minced meat cutlet are one of the popular prepared foods for consumers, and various kinds of fried foods produced in large quantities industrially are sold.

  It is desirable that the oil food whose inner implement is covered with a garment is not peeled off from the inner implement at the time of eating, and as a method for improving the bonding between the inner implement and the garment in oil food, for example, It has been reported that a flouring composition characterized by containing a fat-processed phosphate-crosslinked starch is used (Patent Document 1).

  On the other hand, by adding transglutaminase to a batter containing protein, the texture of the batter immediately after oil heating is improved, and after the oil heating, time passes, or after being stored frozen or refrigerated after oil heating It has been reported that an oil-fed food can be obtained in which the texture of the batter is maintained even if it is warmed with a microwave oven or the like (Patent Document 2).

Japanese Patent Application Publication No. 2007-28905 Unexamined-Japanese-Patent No. 2003-219826

  Oil foods may be subjected to steam heating in their production due to maintenance of yield, hygiene problems, etc. However, when the nuts are subjected to steam heating, the obtained oil foods are There is a problem that the binding between the inner implement and the clothes is reduced, and the clothes are likely to come off.

  The present invention has been made in view of the above-mentioned circumstances, and the problem to be solved includes the use of an inner tool for steam heating, and can produce an oil food in which the peeling is suppressed. It is in providing the manufacturing method of food.

As a result of intensive investigations for the above problems, the present inventors attached phosphoric acid cross-linked starch, fats and oils and an emulsifier to an inner container, and then subjected to steam heating, and a composition containing flour and transglutaminase after steam heating. It has been found that the bonding between the clothing and the inner implement can be improved by adhering the inner implement to the inner implement, and the present invention has been completed by conducting further studies based on such findings.
That is, the present invention is as follows.

[1] A method for producing an oil food having at least an inner implement and a coating covering the inner implement,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
Producing the inner container after depositing the phosphate cross-linked starch, fat and oil and an emulsifier for steam heating, and depositing the composition containing flour and transglutaminase on the inner container after steam heating Method.
[2] The method according to [1], wherein the composition further comprises glucose oxidase.
[3] [1] or [1] or [1] or [2], further comprising: attaching a coating material to the inner fitting after attaching the composition, and subjecting the inner fitting after attaching the coating to oil heating; 2] The manufacturing method described.
[4] The manufacturing method according to any one of [1] to [3], wherein the inner ingredient includes meat.
[5] The method according to any one of [1] to [4], wherein the flour comprises wheat flour.
[6] The production method according to any one of [1] to [5], wherein the emulsifier comprises a glycerin fatty acid ester.
[7] The method according to any one of [1] to [6], wherein the oil-based food is one selected from the group consisting of cutlet and fry.
[8] A method of suppressing the peeling of oil food comprising at least an inner implement and a coating covering the inner implement,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
A method comprising subjecting an inner container after depositing phosphate cross-linked starch, fat and oil and an emulsifier to steam heating, and depositing a composition containing flour and transglutaminase onto the inner container after steam heating. .
[9] The method according to [8], wherein the composition further comprises glucose oxidase.
[10] The method of the present invention may further include attaching a coating material to the inner fitting after the composition is attached, and subjecting the inner fitting after applying the coating material to oil heating, [8] or [8] 9] The method described.
[11] The method according to any one of [8] to [10], wherein the inner ingredients include meat.
[12] The method according to any one of [8] to [11], wherein the flour comprises wheat flour.
[13] The method according to any one of [8] to [12], wherein the emulsifying agent comprises a glycerin fatty acid ester.
[14] The method according to any one of [8] to [13], wherein the oil-based food is one selected from the group consisting of cutlet and fry.
[15] A method for producing an unrefined food product of an oil food having at least an inner case and a coating covering the inner case,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
Producing the inner container after depositing the phosphate cross-linked starch, fat and oil and an emulsifier for steam heating, and depositing the composition containing flour and transglutaminase on the inner container after steam heating Method.
[16] The production method of [15], wherein the composition further comprises glucose oxidase.
[17] The production method according to [15] or [16], further comprising: attaching a coating material to the inner fitting after the application of the composition.
[18] The production method according to any one of [15] to [17], wherein the inner ingredient includes meat.
[19] The production method according to any one of [15] to [18], wherein the flour comprises wheat flour.
[20] The production method according to any one of [15] to [19], wherein the emulsifier comprises a glycerin fatty acid ester.
[21] The production method according to any one of [15] to [20], wherein the oil-based food is one selected from the group consisting of cutlet and fry.

  The production method of the present invention comprises subjecting the inner tool to steam heating, and an oil food with suppressed peeling (preferably, an oil food with suppressed peeling and excellent in texture, more preferably a clothing It is possible to produce an oil food which is suppressed in peeling, excellent in texture, and maintained in yield.

FIG. 1 is a schematic cross-sectional view of an example of an oil-based food produced by the production method of the present invention.

  The present invention provides a method for producing an oil food having at least an inner packaging and a coating covering the inner packaging (hereinafter, may simply be referred to as “the manufacturing method of the present invention”). (I) Adhering phosphoric acid cross-linked starch, fats and oils and emulsifiers to inner ingredients (hereinafter sometimes referred to as "step (i)" for convenience), (ii) Adhering phosphate cross-linked starches, fats and oils and emulsifiers Subject to steam heating (hereinafter may be referred to as "step (ii)" for convenience), and (iii) a composition containing flour and transglutaminase in the core after steam heating Mainly attaching at least (hereinafter, may be referred to as "step (iii)" for convenience).

  In the present invention, "oil food" means a food produced by frying in oil, and specific examples thereof include fried from cutlet (eg, minced meat cutlet, ton cutlet, shrimp cutlet etc.), croquette (eg, potato croquette, Cream croquettes etc.), tempura, fritters, stir-fry, fried (eg, squid fried etc) etc. may be mentioned. The "oil food" in the present invention is a concept including both frozen and refrigerated products. Also, processed processed meat products include retorted retort products.

The oil-based food manufactured by the manufacturing method of the present invention has at least an inner case and a coating covering the inner case. A schematic cross-sectional view of an example of an oil-based food produced by the production method of the present invention is shown in FIG. In the present invention, the clothing 2 may cover the entire surface of the inner tool 1 or may cover a part of the surface. When the clothing covers a part of the surface of the inner implement, the area of the surface covered by the clothing is preferably 30% or more, more preferably 50% or more, with respect to the total surface area of the inner implement. More preferably, it is 70% or more, and particularly preferably 90% or more.
In addition, since FIG. 1 is a schematic cross-sectional view of an example of oil food, a structure, a size, etc. may differ from actual.
The oil-based food manufactured by the manufacturing method of the present invention may have at least an inner fitting and a coating covering the inner fitting, and may have a configuration other than the inner fitting and the coating.

[Step (i)]
The step (i) includes attaching the phosphate cross-linked starch, the fat and oil and the emulsifier to the inner filler.

The "inner tool" used in the present invention is not particularly limited as long as it can be usually used as an inner food for oil foods, but preferably includes, for example, meat and processed products thereof, vegetables and processed products thereof, etc. .
Examples of the meat that can be contained in the inner fitting used in the present invention include animal and animal meat, meat of fish and shellfish, and the like. Bird and animal meat includes, for example, pork, beef, horse meat, sheep, goat meat, poultry meat such as poultry; chicken meat, poultry such as chicken; and the like; (Eg horse mackerel, tuna, mackerel, sardines, cod, etc.), squid, shrimp, crab, whale, oysters and other meats. One of these meats may be used alone, or two or more thereof may be used in combination. The vegetables which can be contained in the inner ingredients used in the present invention are not particularly limited as long as they can be usually used as inner ingredients of oil foods, but, for example, flower vegetables, stem vegetables, root vegetables, leaf vegetables, fruit vegetables Cereals, potatoes, fruits, mushrooms, beans and the like. In the present invention, “processed products” of meat refers to foods or food materials produced by processing and cooking raw materials including meat, and “processed products” of vegetables process raw materials including vegetables, A food or food material that is prepared by cooking.

  In the production method of the present invention, the amount of the inner ingredient used to produce one oil food is not particularly limited as long as it is appropriately set according to the type of oil food etc., but usually 5 to 300 g Preferably 10 to 150 g.

  "Phosphoric acid cross-linked starch" used in the present invention refers to a phosphoric acid cross-linked starch, which is not particularly limited as long as it can be used for food, but its raw material starch (phosphorous acid cross-linked) Examples of the starch) include corn starch, waxy corn starch, potato starch, waxy potato starch, tapioca starch, wheat starch, rice starch, sweet potato starch and sago starch, etc., and suitable viscosity can be obtained by steam heating Therefore, preferred is tapioca starch. That is, the phosphate cross-linked starch used in the present invention is preferably a phosphate cross-linked starch (phosphate cross-linked tapioca starch) having Tapioca as a source species. The phosphoric acid crosslinked starch used in the present invention may be subjected to other chemical treatment, physical treatment, enzymatic treatment and the like in addition to the phosphoric acid crosslinking treatment as long as the object of the present invention is not impaired.

  The phosphate-crosslinked starch used in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, you may use a commercial item and it is preferable from being simple.

  The amount of phosphoric acid cross-linked starch to be attached to the inner implement is not particularly limited as long as it is appropriately set according to the size, shape, etc. of the inner implement, but is preferably 1 to 20% by weight based on the inner implement. It is preferably 2 to 10% by weight, particularly preferably 3 to 7% by weight.

  The amount of phosphoric acid cross-linked starch attached to the inner ingredient is preferably 90 to 99 with respect to the total amount of phosphoric acid cross-linked starch, oil and fat and emulsifier to be attached to the inner ingredient, since it can effectively suppress the peeling off. It is 0.9% by weight, more preferably 95 to 99.9% by weight, particularly preferably 98 to 99.9% by weight.

  The fats and oils used in the present invention are not particularly limited as long as they are edible, and in general, those having fluidity at normal temperature may be referred to as "oil" and those having no fluidity may be referred to as "fat". Is a concept that encompasses Specific examples of fats and oils used in the present invention include soybean oil, safflower oil (including high linole safflower oil), corn oil, rapeseed oil, sesame oil, linseed oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, Vegetable oils and fats such as rice oil, palm oil, soy sauce, soy sauce and grape seed oil; pork fat (lard), beef fat, chicken oil, sheep fat, horse fat, fish oil, animal fats and oils such as soy sauce; It can be mentioned. These fats and oils may be used singly or in combination of two or more.

  The fats and oils used in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, you may use a commercial item and it is preferable from being simple.

  The amount of fat and oil to be attached to the inner ingredient is preferably 0.01 to 1 weight based on the total amount of the phosphate cross-linked starch, the oil and fat and the emulsifier to be attached to the inner ingredient, since the amount of fat and oil attached to the inner ingredient can effectively suppress peeling off. %, More preferably 0.03 to 0.5% by weight, particularly preferably 0.05 to 0.3% by weight.

  The emulsifier used in the present invention is not particularly limited as long as it can be used for food, but nonionic emulsifiers are preferable, and esters of fatty acid and polyhydric alcohol or derivatives thereof are more preferable. Specific examples of esters of fatty acid and polyhydric alcohol include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like, with preference given to glycerin fatty acid ester.

  When an ester of a fatty acid and a polyhydric alcohol or a derivative thereof is used as the emulsifier, the constituent fatty acid is preferably a saturated or unsaturated fatty acid having 8 to 24 carbon atoms (more preferably 10 to 22 carbon atoms) For example, stearic acid, behenic acid, palmitic acid, oleic acid, lauric acid, myristic acid, erucic acid and the like can be mentioned, with preference given to stearic acid, behenic acid and palmitic acid.

  The emulsifier used in the present invention is preferably glycerin fatty acid ester, more preferably glycerin stearic acid ester, glycerin behenic acid ester, glycerin palmitic acid ester, glycerin oleic acid ester, glycerin lauric acid ester, glycerin myristate ester And glyceryl erucic acid ester, particularly preferably glyceryl stearic acid ester, glyceryl behenic acid ester, and glycerin palmitic acid ester.

  In the production method of the present invention, the above-mentioned emulsifiers may be used alone or in combination of two or more.

  The emulsifier used in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, you may use a commercial item and it is preferable from being simple.

  The amount of the emulsifier to be attached to the inner implement is preferably 0.01 to 0. 0 with respect to the total amount of the phosphate cross-linked starch, the oil and fat and the emulsifier to be attached to the interior implement, since it can effectively suppress the peeling off. It is 5% by weight, more preferably 0.03 to 0.3% by weight, and particularly preferably 0.03 to 0.1% by weight.

  Step (i) may optionally include depositing other food ingredients in addition to attaching the phosphate-crosslinked starch, the fat and oil and the emulsifier to the inner filler. Examples of the food material include pH adjusters such as sodium carbonate and trisodium citrate; viscosity adjusters such as xanthan gum, gum arabic, gellan gum, pectin, carrageenan, cellulose and dextrin; casein, gluten, soy protein (powdery , Granular), milk protein, egg yolk, whole egg, egg white, whey protein, whey protein, gelatin, proteins such as various protein degradation products and their degradation products; mirin, soy sauce, salt, seasonings such as spices, baking powder, Swelling agents such as baking soda, ishatha, baked alum etc .; These food materials may be used singly or in combination of two or more.

  In the production method of the present invention, the method for attaching the phosphate cross-linked starch, the oil and fat and the emulsifier to the inner ingredient is not particularly limited. For example, the phosphate cross-linked starch, the oil and fat and the emulsifier are separately attached to the inner ingredient It can be carried out by a method, a method of pre-mixing phosphoric acid cross-linked starch, fats and oils, an emulsifier and optionally other food raw materials, and adhering the obtained mixture to the core.

[Step (ii)]
Step (ii) includes subjecting the ingot after the phosphoric acid cross-linked starch, the fat and oil and the emulsifier are attached to steam heating.
In the present invention, “steam heating” refers to a heating method in which an object to be heated is exposed to high temperature steam and heated.

  The temperature (heating temperature) of steam heating in step (ii) is not particularly limited as long as it is appropriately set according to the type of inner tool, heating time, etc., but it is usually 80 to 180 ° C. Preferably, the temperature is 85 to 150 ° C., and more preferably 90 to 120 ° C., because this can effectively maintain and effectively sterilize the inner fitting.

  The steam heating time (heating time) in step (ii) is not particularly limited as long as it is appropriately set according to the type, size, heating temperature, etc. of the inner tool, but it is usually 1 to 60 minutes. It is preferably 3 to 30 minutes, and more preferably 3 to 10 minutes, because the yield can be effectively maintained and the inner implement can be effectively sterilized.

  The apparatus used for steam heating in step (ii) is not particularly limited, and apparatuses commonly used for food production can be used appropriately according to the type, size, etc. of the insert.

[Step (iii)]
Step (iii) comprises adhering the composition containing flour and transglutaminase to the after heating steamer.
The composition containing flour and transglutaminase used in step (iii) may be referred to herein for convenience as simply "Composition A".

  The flour used in the present invention is not particularly limited as long as it can be used for food, and examples thereof include wheat flour, barley flour, rye flour, wheat flour, corn flour, potato flour, sweet potato flour, rice flour and the like. Preferably, in terms of cost, it is wheat flour. These flours may be used alone or in combination of two or more. When wheat flour is used as the flour, the type of wheat flour is not particularly limited, and for example, flour flour, flour flour, semi-strong flour, flour flour, durum semolina flour, etc. may be mentioned, and the cost aspect and composition A can be a preferable viscosity. From these, preferred are weak flour and medium flour. These wheat flours may be used alone or in combination of two or more.

  The flour used in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, you may use a commercial item and it is preferable from being simple.

  The content of the flour in the composition A may be appropriately set according to the form of the composition A, etc., but is preferably 25 to 50% by weight, more preferably 30 to 45% with respect to the composition A. %, Particularly preferably 35 to 45% by weight.

  Transglutaminase is an enzyme having an activity of catalyzing an acyl transfer reaction in which a glutamine residue in a protein or peptide is a donor and a lysine residue is an acceptor, and examples thereof include mammals and fish. Those of various origins, such as those of microbial origin, are known. The source of transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any source of transglutaminase can be used, and a recombinant enzyme may be used. The transglutaminase used in the present invention may be a commercially available product, and specific examples thereof include transglutaminase derived from a microorganism marketed by Ajinomoto Co., Ltd. under the trade name “Activa” (registered trademark) TG. .

In the present invention, the activity unit of transglutaminase is measured and defined as follows.
That is, transglutaminase is allowed to act in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as a substrate in Tris buffer at a temperature of 37 ° C. and pH 6.0, and the produced hydroxamic acid is present in the presence of trichloroacetic acid. After the iron complex is formed, the absorbance at 525 nm is measured, the amount of hydroxamic acid is determined by a calibration curve, and the amount of enzyme that produces 1 μmol of hydroxamic acid per minute is 1 unit (1 U) (JP-A-64) -27471).

  The content of transglutaminase in composition A is preferably 0.0001 U or more, more preferably 0.001 U or more, and particularly preferably 0. 01 U or more, of the enzyme activity per 1 g of flour contained in composition A. It is at least 01 U, most preferably at least 0.1 U. The content is preferably not more than 1000 U, more preferably not more than 100 U, particularly preferably not more than 10 U, most preferably not more than 1 U, per gram of the flour contained in the composition A. is there. For example, the content of transglutaminase in composition A is preferably 0.0001 to 1000 U, more preferably 0.001 to 100 U, particularly preferably 0. 01 to 100 U, per 1 g of flour contained in composition A. It is 01 to 10 U, and most preferably 0.1 to 1 U.

  Composition A may further contain glucose oxidase in addition to flour and transglutaminase. By the composition A further containing glucose oxidase, the peeling off can be suppressed more effectively.

  Glucose oxidase is an enzyme having an activity of catalyzing a reaction of glucose, oxygen and water to produce gluconic acid and hydrogen peroxide. It is presumed that hydrogen peroxide generated by the reaction promotes the formation of an S-S bond (disulfide bond) by oxidizing the SH group in the protein and forms a crosslinked structure in the protein. Although glucose oxidase is known from various sources such as those from microorganisms and plants, glucose oxidase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and any source can be used. Glucose oxidase can also be used, or recombinant enzymes may be used. The glucose oxidase used in the present invention may be a commercial product, and as a specific example, a microorganism-derived glucose oxidase marketed under the trade name "Sumiteam PGO" from Shin Nippon Chemical Industry Co., Ltd., or Amano Enzyme Co., Ltd. The glucose oxidase etc. which are marketed under the brand name of "Hyderase 15" by the company make are mentioned.

In the present invention, the activity unit of glucose oxidase is measured and defined as follows.
That is, glucose is used as a substrate and glucose oxidase is allowed to act in the presence of oxygen to generate hydrogen peroxide, and the produced hydrogen peroxide is caused to act on peroxidase in the presence of aminoantipyrine and phenol to produce a wavelength of the quinoneimine dye produced. Measured at 500 nm, the amount of enzyme required to oxidize 1 μmol of glucose per minute is defined as 1 unit (1 U).

  When the composition A contains glucose oxidase, the content of glucose oxidase in the composition A is preferably such that the enzyme activity per gram of flour contained in the composition A is preferably 0.0001 U or more, more preferably 0. It is not less than .001 U, particularly preferably not less than 0.01 U, and most preferably not less than 0.1 U. The content is preferably not more than 1000 U, more preferably not more than 100 U, particularly preferably not more than 10 U, most preferably not more than 1 U, per gram of the flour contained in the composition A. is there. For example, the content of glucose oxidase in composition A is preferably 0.0001 to 1000 U, more preferably 0.001 to 100 U, particularly preferably 0. 01 to 100 U, per 1 g of flour contained in composition A. It is 01 to 10 U, and most preferably 0.1 to 1 U.

Composition A may optionally additionally contain water in addition to the flour, transglutaminase, glucose oxidase.
When the composition A contains water, the content of water in the composition A is not particularly limited as long as it is adjusted according to the form of the composition A etc. However, relative to the composition A, preferably 30 to 70. % By weight, more preferably 40 to 65% by weight, particularly preferably 50 to 60% by weight.

  Composition A may optionally further comprise other food ingredients in addition to flour, transglutaminase, glucose oxidase, water. Examples of the food material include: swelling agents such as baking powder, baking soda, ishatha, baked alum; casein, gluten, soy protein (powdery and granular), milk protein, egg yolk, whole egg, egg white, whey protein, plasma protein , Gelatin and proteins such as various protein degradation products and degradation products thereof; viscosity modifiers such as xanthan gum, gum arabic gum, gellan gum, pectin, carrageenan, cellulose, dextrin; seasonings such as mirin, soy sauce, salt, spices etc. Be These food materials may be used singly or in combination of two or more.

  The form of the composition A is not particularly limited as long as it can adhere to the inner filler, but generally it is liquid (including slurry) or powder (including powder, fine particles, fine particles and granules) It is.

  Composition A may be a batter composition. In the present invention, "batter" refers to a food material which is mainly used as a main ingredient and is attached to the surface of a food before cooking and the like. In the present specification, a liquid batter composition may be referred to as "batter liquid", and a powder batter composition may be referred to as "batter powder". That is, the “batter composition” in the present invention includes “batter liquid” and “batter powder” unless otherwise specified. The “batter liquid” in the present invention means that the form of the batter composition is liquid, and specifically, the content of water is at least 50% by weight based on the total amount of the batter composition (preferably Means 55% by weight or more).

Composition A can be produced by a method known per se or a method analogous thereto.
When the form of the composition A is powdery (for example, when the composition A is a batter powder), for example, flour, transglutaminase and optionally glucose oxidase, and other food materials are mixed to produce food. It can manufacture by stirring etc. suitably using the mixer etc. which are used normally. When the form of composition A is liquid (for example, when composition A is a batter solution), for example, add flour, transglutaminase and optionally glucose oxidase and other food ingredients to water, and appropriately It can be produced by stirring, dissolving and dispersing.

  Composition A is usually 5 minutes or more, preferably 30 minutes or more, usually 5 to 30 ° C., preferably 5 minutes or more after addition of transglutaminase or glucose oxidase to flour so that transglutaminase or glucose oxidase can sufficiently act on flour. It is preferable to be put on the conditions of 10-25 degreeC.

In the production method of the present invention, the method for adhering the composition A to the inner fitting after steam heating is not particularly limited, and depending on the form of the composition A, the type of inner fitting, etc., a method known per se It can be done in a way.
When the form of the composition A is powdery (for example, when the composition A is a batter powder), the powdery form is adhered to the surface by, for example, dusting or dusting the inner tool Alternatively, the powdered composition A may be dissolved in water to make it into a liquid form or the like, and then it may be adhered to the surface of the insert. When the form of the composition A is liquid (for example, when the composition A is a batter solution), it can be applied to the surface of the inner device, for example, by applying or spraying to the inner tool.

  The amount of composition A to be attached to the inner implement is not particularly limited as long as it is appropriately set according to the size, shape, shape of the composition A, etc. of the inner implement, but preferably 5 to 50 wt. %, More preferably 15 to 35% by weight.

The production method of the present invention may further include, in addition to the above-mentioned steps (i) to (iii), conventional steps for producing other oil foods as long as the object of the present invention is not impaired. When the production method of the present invention further includes other steps in addition to the above steps (i) to (iii), the step may be performed after the step (iii), and between i) and step (iii) (eg after step (i) but before step (ii), after step (ii), before step (iii), etc.) . Alternatively, the step may be performed before step (i).
For example, in the manufacturing method of the present invention, the dressing is attached to the inner tool after the composition A is attached (hereinafter, for convenience, the “step (iv)” may be referred to), and the dressing is attached. After the step (iii), the method may further include the step of subjecting the ingot after being subjected to oil heating to oil heating (hereinafter may be referred to as “step (v)” for convenience).

[Step (iv)]
The step (iv) includes attaching the coating material to the inner fitting after the composition A is attached.

  In the present invention, "coating material" refers to a food material serving as a raw material of a coating covering an inner food of oil food, such as bread crumbs, cereals, cracker flour, almond slices, hail, yuba, vermicelli, somen, croutons, etc. It is preferably bread crumb because it can be excellent in terms of cost and texture. These clothing materials may be used alone or in combination of two or more.

  The coating material used in the present invention can be produced by a method known per se or a method analogous thereto. Moreover, you may use a commercial item and it is preferable from being simple.

  The manner in which the dressing is attached to the inner fitting is not particularly limited, and the dressing may be attached so as to cover the entire surface of the inner fitting, or may be deposited so as to cover a part of the surface.

[Step (v)]
Step (v) includes subjecting the inner tool after depositing the coating material to oil heating.
In the present invention, "oil cooking" refers to a heating method of frying an object to be heated in high temperature oil.

  The temperature (heating temperature) of oil heating in the step (v) is not particularly limited as long as it is appropriately adjusted according to the type of inner tool, heating time, etc., but it is usually 140 to 210 ° C, preferably 150 to 200. ° C, more preferably 160-190 ° C.

  The oil heating time (heating time) in step (v) is not particularly limited as long as it is appropriately adjusted according to the type, size, heating temperature, etc. of the inner tool, but it is usually 1 to 30 minutes, preferably 3 20 minutes, more preferably 5 to 15 minutes.

  The apparatus used for oil heating in the step (v) is not particularly limited, and apparatuses commonly used for food production can be used appropriately according to the type, size, etc. of the oil food.

  The production method of the present invention may further subject the food after oil heating to refrigeration processing, freezing processing and the like depending on the desired distribution form of the oil food and the like. Therefore, the oil food obtained by the manufacturing method of the present invention may be a refrigerated product, a frozen product (frozen food) or the like.

  In the production method of the present invention, when the food after oil heating is frozen, the freezing conditions (for example, freezing temperature, freezing time, etc.) may be appropriately adjusted, but the freezing temperature is usually −10 ° C. or less Preferably it is -15 degrees C or less. The thawing method and the heating method of the frozen product (frozen food) obtained by freezing the food after the oil heating are not particularly limited, and known thawing methods and the heating method (for example, oil food) in the frozen food field Heating, superheated steam heating, baking heating, hot air heating, microwave heating, steaming heating, boiling heating, natural thawing, etc. can be suitably used.

  The type of oil food obtained by the production method of the present invention is not particularly limited, but for example, fried from cutlet (eg, minced meat cutlet, ton cutlet, shrimp cutlet etc.), croquette (eg, potato croquette, cream croquette etc), tempura, A fritter, a fried fish, a fried fish (eg, squid fried fish etc.) and the like are mentioned, and a cutlet and a fried fish are preferable since the effects of the present invention can be remarkably exhibited due to easy peeling of the coating.

According to the production method of the present invention, it is possible to produce an oil-based food in which the peeling is suppressed, and preferably, an oil-based food in which the peeling is suppressed and the texture is excellent can be produced. It is possible to produce an oil-based food which has reduced batter, excellent texture, and maintained yield.
In the present invention, the term "peeling off" in oil food means that part or all of the coating is separated from the innerware, and the presence or absence and the degree thereof can be evaluated by visual sensory evaluation of a professional panel.
In the present invention, the texture of the oil food can be evaluated by sensory evaluation by a specialized panel, and is evaluated, for example, by focusing on the sense of unity between the clothes and the inner implement.
In the present invention, the yield of the oil food is calculated from the weight of the oil food produced and the weight of the raw material of the oil food according to the following equation.
Yield [%] = (weight of oil food [g]) / (weight of oil food raw material [g]) × 100

  The present invention is a method for suppressing the peeling of an oil food having at least an inner packaging and a coating covering the inner packaging, which comprises attaching a phosphate cross-linked starch, a fat and an oil and an emulsifier to the inner packaging, a phosphate cross-linked starch There is also provided a method comprising subjecting the inner container after depositing oil and fat and an emulsifier to steam heating, and depositing the composition containing flour and transglutaminase onto the inner container after steam heating. Each process of the said method can be implemented like process (i)-process (iii) of the manufacturing method of this invention, and its preferable aspect is also the same. In addition, the method may further include the same steps as the steps (for example, step (iv), step (v) and the like) that the production method of the present invention may include.

  The present invention also provides a method for producing an unrefined product of an oil food having at least an inner case and a coating covering the inner case. In the present invention, "oil-free products" of oil foods means those before oil foods are subjected to oil heating. The oil-free products of oil foods can be distributed as they are without being subjected to oil heating, and the oil heating can be performed by, for example, a consumer. Oil-free products of oil-based foods may be subjected to refrigeration processing, freezing processing, etc. according to their desired distribution form, etc. Therefore, oil-free products of oil-based foods are either refrigerated products or frozen products (frozen products (frozen products) Food, etc. may be used. The method for producing an oil-free product according to the present invention may be carried out in the same manner as the method according to the present invention except that the oil heating (step (v)) is not included. Preferred embodiments are also the same.

  The present invention will be more specifically described in the following examples, but the present invention is not limited by these examples.

(Mench preparation)
Of the raw materials shown in Table 1 below, feed beef and ground beef into a Hobart mixer, mix with salt, 70% sauteonion while mixing, and stir so that the water content is 70% by weight of the raw material ratio ), Liquid egg white, and dry bread crumbs were added in this order to obtain a mixture. The mixing time was 5 minutes overall. The obtained mixture was divided into 100 g per one piece and molded into an oval shape.

(Preparation and preparation of flouring 1 to 3)
Powdered powder 1 to 3 used for the production of a minced katsu, which will be described later, were prepared and prepared as follows.
Flour (weak flour) was referred to as "flour 1".
The oil-processed phosphate-crosslinked starch is referred to as "flour flour 2".
The raw materials shown in the following Table 2 were mixed to prepare "powdered powder 3".

(Preparation of batter solutions 1 to 3)
The batter liquids 1 to 3 used for the production of a minced katsu, which will be described later, were prepared as follows.
100 parts by weight of wheat flour (weak flour) was dissolved in 150 parts by weight of water to prepare “batter liquid 1”.
100 parts by weight of oil-processed phosphate cross-linked starch was dissolved in 150 parts by weight of water to prepare “batter liquid 2”.
100 parts by weight of wheat flour (weak strength) and an enzyme preparation containing transglutaminase and glucose oxidase (transglutaminase content: 15 U / g, glucose oxidase content: 20 U / g) 2 parts by weight to 150 parts by weight of water The solution was melted to prepare “Batter solution 3”.

(Preparation of a minced cutlet of Example 1)
After uniformly making fine powder bread crumbs and dusting powder 3 adhere to the surface of the dentition evenly to 100 g of the dentition prepared as described above (adhesion amount of dusting powder 3: 3 g per crutch), a steam convection oven (manufactured by HOSHIZAKI, steam) Steam heating was performed at 100 ° C. for 5 minutes using the steam function of the oven MIC-5TA3). After left to cool for 30 minutes to remove residual heat, the batter solution 3 was uniformly deposited on the surface of the mentee (adhesion amount of the batter solution 3: 25 g per one mentee), and fresh bread crumbs were further deposited as a dressing. After the minc after coating is frozen at -40 ° C for 60 minutes using a flash freezer (BLAST CHILLER SHOCK FREEZER HBC-12 manufactured by HOSHIZAKI Co., Ltd.), an electric fryer (sold by Daishin Shoji Co., Ltd., FL-D36) is used. The mixture was oil-heated at 170 ° C. for 8 minutes to prepare a mince cutlet (the cutlet cutlet of Example 1).

(Preparation of a minced cutlet of Comparative Example 1)
In the same manner as in Example 1 except that powder 1 was used instead of powder 3 and powder batter was used instead of batter liquid 3, a minced meat cutlet (mellied cut of Comparative Example 1) was produced.

(Preparation of a minced cutlet of Comparative Example 2)
In the same manner as in Example 1 except that powder 1 was used in place of powder 3 and powder batter was used in place of batter liquid 3, a minced meat cutlet (menti cut of comparative example 2) was produced.

(Preparation of a minced cutlet of Comparative Example 3)
In the same manner as in Example 1 except that flour 1 was used instead of flour 3, a mince cutlet (a mince cut of Comparative Example 3) was produced.

(Preparation of a minced cutlet of Comparative Example 4)
In the same manner as in Example 1 except that the powder 2 was used instead of the powder 3 and the batter liquid 2 was used instead of the batter liquid 3, a minced meat cutlet (menti cutlet of Comparative Example 4) was produced.

(Preparation of a minced cutlet of Comparative Example 5)
In the same manner as in Example 1 except that powdering 2 was used in place of powdering 3, a minced meat cutlet (mellied cutlet of Comparative Example 5) was produced.

(Preparation of a minced cutlet of Comparative Example 6)
In the same manner as in Example 1 except that the batter liquid 3 was used instead of the batter liquid 3, a menchu cut (a menchi cut of Comparative Example 6) was produced.

(Preparation of a minced cutlet of Comparative Example 7)
According to the same procedure as in Example 1 except that steam heating was not performed, a mince cutlet (a cutlet according to Comparative Example 7) was produced.

(Evaluation of clothing integrity)
Evaluation of the bondability of the dressing of the minced meat cutlet of Example 1 and Comparative Examples 1-7 was performed by five expert panels by visualizing according to the following reference | standard.

[Criteria for evaluating the integrity of clothes]
1 point: The clothes are completely peeled off from the inner tools to a large extent.
2 points: The clothes are slightly peeled off in the large range from the innerware.
3 points: The clothes are partially peeled off from the inner tools.
4 points: The clothes tend to bind without coming off, but the clothes may come off.
5 points: The clothes are firmly attached without peeling.

(Evaluation of texture)
Evaluation of the texture of the minced meat cutlet of Example 1 and Comparative Examples 1-7 was performed by five expert panels eating each minced meat cut and scoring according to the following reference | standard.

[Evaluation criteria of texture]
1 point: There is no sense of unity between clothes and inner tools.
2 points: The sense of unity between clothes and inner tools is weak.
3 points: The sense of unity between clothes and inner tools is slightly weak.
4 points: There is a sense of unity between clothes and inner tools.
5 points: There is a sense of unity between clothing and inner tools, and can not come off even if bitten.

(Calculation and evaluation of yield)
The yield of maintenance samples of Example 1, Comparative Example 1 and Comparative Example 7 was calculated by the following equation, and evaluated according to the following criteria.
Yield [%] = (weight of mince cutlet [g]) / (weight of raw material for mince cut [g]) × 100

[Evaluation criteria for yield]
○: 97% or more ×: less than 97%

  The results are shown in Table 3.

As is clear from the results shown in Table 3, after being made to attach flour 1 (wheat flour) to the inner implement and subjecting it to steam heating, it is possible to peel off the coating regardless of using any batter solution. It could not suppress (comparative examples 1 to 3).
In addition, batter liquid 2 (boiled with fat-processed phosphate-cross-linked starch dissolved in water) of a mentha cut prepared by attaching flour 2 (with fat-processed phosphate cross-linked starch) to an inner ingredient and subjecting it to steam heating. In Comparative Example 4 in which the texture was poor, Comparative Example 5 in which batter liquid 3 (wheat flour and an enzyme preparation containing transglutaminase and glucose oxidase was dissolved in water) was used to inhibit coating peeling. could not.
By attaching flour 3 (phosphoric acid cross-linked starch, fats and oils, glycerin fatty acid ester, etc.) and subjecting it to steam heating, and after steam heating, stick batter liquid 1 (flour in water) to the inside tool. In the manufactured mentich cut (Comparative Example 6), the clothes were partially peeled off partially from the innerware.
After the flour 3 (phosphate cross-linked starch, fat and oil, glycerin fatty acid ester, etc.) is attached, it is subjected to steam heating, and after steam heating, batter liquid 3 (flour, and enzyme preparation containing transglutaminase and glucose oxidase) (Example 1), which was manufactured by attaching the melted product to the inner tool, reliably prevented the peeling off. Moreover, the mince cutlet of Example 1 was excellent in texture, and the yield was also maintained.

  The production method of the present invention comprises subjecting the inner tool to steam heating, and an oil food with suppressed peeling (preferably, an oil food with suppressed peeling and excellent in texture, more preferably a clothing It is possible to produce an oil food which is suppressed in peeling, excellent in texture, and maintained in yield.

1 inner tool 2 clothes

Claims (9)

What is claimed is: 1. A method of producing an oil food comprising at least an inner implement and a coating covering the inner implement,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
Producing the inner container after depositing the phosphate cross-linked starch, fat and oil and an emulsifier for steam heating, and depositing the composition containing flour and transglutaminase on the inner container after steam heating Method.   The method according to claim 1, wherein the composition further comprises glucose oxidase. The method according to claim 1 or 2, further comprising: attaching a coating material to the inner fitting after applying the composition; and subjecting the inner fitting after applying the coating to oil heating. Method.   The manufacturing method according to any one of claims 1 to 3, wherein the inner fitting includes meat.   The method according to any one of claims 1 to 4, wherein the flour comprises wheat flour.   The method according to any one of claims 1 to 5, wherein the emulsifier comprises a glycerin fatty acid ester.   The production method according to any one of claims 1 to 6, wherein the oil-based food is one selected from the group consisting of cutlet and fry. What is claimed is: 1. A method for suppressing the peeling of oil food comprising at least an inner implement and a coating covering the inner implement,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
A method comprising subjecting an inner container after depositing phosphate cross-linked starch, fat and oil and an emulsifier to steam heating, and depositing a composition containing flour and transglutaminase onto the inner container after steam heating. . A method of producing a non-oiled food product of oil food comprising at least an inner case and a coating covering the inner case,
Adhering phosphoric acid cross-linked starch, fats and oils and emulsifier to inner ingredients,
Producing the inner container after depositing the phosphate cross-linked starch, fat and oil and an emulsifier for steam heating, and depositing the composition containing flour and transglutaminase on the inner container after steam heating Method.