JP4652958B2 - Deep-fried food and method for producing the same - Google Patents

Description

  The present invention relates to a fried food and a method for producing the same. More specifically, the present invention has no moisture transfer from the ingredients to the fried clothes, and even after a long period of time after oiling, it is crispy just like freshly fried and maintains a good texture with a crispy taste. Furthermore, even when heated in a microwave oven, the fried garment does not become a hard texture with a strong gummy feeling or sticky, and it can be heated while maintaining a good texture. The present invention relates to a fried food and a method for producing the same.

Typical examples of deep-fried foods are tempura made by attaching a so-called batter called a batter to the ingredients and oiled, and fried food made by attaching fried powder to ingredients and dusting the ingredients. Examples thereof include fries (fry, croquettes, cutlets) that have been attached with egg liquid or batter, and then brewed with bread powder such as bread crumbs.
In recent years, with the change in lifestyle and the simplification of eating habits, the above-mentioned deep-fried food is not made at home, but purchased at food stores such as supermarkets, convenience stores, department stores, and other side dishes, and as it is. Eating or eating with heating in a microwave oven is increasing.

  Deep-fried foods such as tempura, fried chicken, and fries have a good texture that is fresh and crisp, but over time, the crispy taste is lost, resulting in a poor texture with stickiness and stickiness. Easy to be. In particular, non-frozen deep-fried food that is stored, distributed, and sold at room temperature, refrigerated temperature of 10 ° C or less, and chilled without being frozen after frying is deep-fried because the moisture contained in the ingredients is liquid. It is easy to shift to clothing, thereby losing the savory taste of clothing and easily resulting in poor texture. In addition, when fried foods that have been chilled at room temperature or fried foods that have been refrigerated have been heated in a microwave oven, the fried clothing becomes a hard, sticky, gummy-feeling, sticky, and textured It tends to be greatly reduced.

Techniques have been proposed in the past to prevent the moisture contained in the ingredients of fried foods from migrating to fried clothes and to prevent the above-mentioned deterioration in texture that occurs when fried foods are heated in a microwave oven or the like. Yes. As such prior art,
(1) A fried food in which the ingredients are coated with starch or a mixture of edible fats and oils mainly composed of starch, and then dressed with the ingredients (see Patent Document 1);
(2) After the edible oil is attached to the surface of the ingredients at room temperature and dusted with flour that has been pregelatinized, the batter is made of a mixed emulsion mixed with batter flour, water and edible oil. And then a specific bread crumb (crumb prepared by pulverizing bread produced using bread dough with part of the flour replaced with rice flour), fried in oil, frozen and frozen for microwave A method for producing a product (see Patent Document 2);
(3) Oil formed by forming a film of edible wax on the surface of ingredients and then attaching a batter containing a gel pulverized product of a gel-forming substance (agar, carrageenan, starch, etc.) having a specific moisture value. Fried food (see Patent Document 3);
It has been known.

  However, in the case of the prior art (1), starch or a mixture of flour mainly composed of starch and edible fats and oils does not have good adhesion to ingredients. Moreover, in the conventional fried food of the above (1), the transition prevention of the moisture contained in the ingredients to the fried clothes is still insufficient, and the savory taste of the fried clothes is likely to deteriorate over time after frying, Moreover, when heated in a microwave oven, it tends to be a texture that has a dull texture, or a sticky texture.

  Moreover, the frying by the prior art of the above (2) using flour that has been pregelatinized as the dusting powder tends to cause a stickiness between the fried clothing and the ingredients, so that the crisp taste of the fried food of the fried food is easily lost. . In addition, the prior art (2) relates to so-called frozen fries (frozen seafood fries, croquettes, cutlets, etc.) in which breadcrumbs are attached to the outermost surface and oiled. Because it is essential to use special bread crumbs prepared from special bread produced using bread dough in which a portion of wheat flour is replaced with rice flour as bread crumbs at the same time as using α-treated flour The preparation and procurement of bread crumbs requires time and special considerations. And the present inventors adopt the process before attaching bread crumbs in the prior art of the above (2), and the edible oil is attached to the surface of the ingredients at room temperature, and it is made of wheat flour that has been pregelatinized. After sprinkling dusting powder, batter liquid was applied, and the breaded crumbs were sprinkled and oiled as it was (tempura) to produce fried food (tempura). The resulting fried food (tempura) After a while, the savory taste of fried clothes is greatly lost, and when the fried food (tempura) is refrigerated and heated in a microwave oven, the clothes are strongly pulled and become a bad texture with a sense of gummy. found.

,
In the prior art (3), edible wax that normally forms a solid at normal temperature is used, and therefore, when the fry (fried food) is cooled, a hard and poor texture is likely to occur. In addition, since the edible wax covering the surface of the ingredient is originally rich in releasability, clothing liquid such as a general-purpose batter is difficult to adhere to the ingredient coated with the edible wax, resulting in poor workability.

JP-A-7-250628 JP-A-8-154598 Japanese Patent Laid-Open No. 11-103791

An object of the present invention is to provide a deep-fried fried food that can maintain a good crispy and crispy texture even when time passes after oiling and a method for producing the fried food. is there.
Furthermore, the object of the present invention is that when fried deep-fried food stored at room temperature, refrigerated temperature, chilled temperature, or freezing temperature is heated in a microwave oven, the pulling becomes strong and a gummy feeling is produced, without stickiness, The present invention relates to a deep-fried fried food that can be finished with a good texture with a crispy taste and a method for producing the same.

The present inventors have repeatedly studied to achieve the above object. As a result, the ingredients are coated with edible oil that is in a liquid state at room temperature, and a powdered powder having a specific protein content and a specific starch content, mainly composed of non-pregelatinized flour, is then attached thereto. If you apply clothes and oil it, even if time passes after oiling, the texture does not deteriorate, it can maintain a good texture with a crunchy taste, and normal temperature, refrigeration temperature, When heated in a microwave oven after being stored at a chilled or frozen temperature, a deep-fried fried food that has a good texture with a crisp taste without causing a strong feeling of stickiness and stickiness is obtained. I found.
Furthermore, in the above-described deep-fried food, the present inventors maintain a good texture with a crisp taste even after a long time after the oil is added, by adding at least one of fructan and trehalose to the flour. And when it is heated in a microwave oven, it has been found that the pulling becomes stronger and the feeling of gummy or stickiness is suppressed more smoothly, resulting in a better texture with a crisp taste. The present invention has been completed based on the findings.

That is, the present invention
(1) The ingredients are coated with edible oil that is in a liquid state at room temperature, and the powder content is 10 to 70 mass% protein mainly composed of non-pregelatinized flour and the starch content is 30 to 90 mass%. It is a deep-fried food characterized by the fact that, after adhering, the clothing material is adhered and oiled.

And this invention,
(2) The fried food according to the above (1), wherein the flour contains at least one of fructan and trehalose;
(3) The fried food according to (2), wherein the flour contains at least one of fructan and trehalose in a proportion of 5 to 60% by mass based on the total mass of the flour; and
(4) The fried food according to any one of (1) to (3), which is a non-frozen product;
It is.

Furthermore, the present invention provides
(5) After the ingredients are coated with edible oil that is in a liquid state at room temperature, the protein content is mainly 10 to 70% by mass and the starch content is 30 to 90% by mass based on non-pregelatinized flour. A method for producing deep-fried food, characterized by adhering powder and then adhering clothing and oiling;
(6) The method for producing a deep-fried food according to (5), wherein the flour contains at least one of fructan and trehalose;
(7) The method for producing fried food according to (6) above, wherein the flour contains at least one of fructan and trehalose in a proportion of 5 to 60% by mass based on the total mass of the flour;
It is.

The fried food of the present invention does not cause a decrease in texture even when time passes after oiling, and maintains a good texture with a crisp taste.
The fried food of the present invention, whether it is a normal temperature distribution product, a refrigerated product, a chilled product or a frozen product, when heated in a microwave oven, it becomes strong and does not cause a feeling of gummy or stickiness It can be finished with a good texture with a crisp taste.

  In particular, in the fried food of the present invention, the protein content mainly containing non-pregelatinized flour containing at least one of fructan and trehalose is 10 to 70 mass% and the starch content is 30 to 90 mass%. Products made with flour and those that use olive oil as an edible oil that is liquid at room temperature to coat ingredients maintain a better texture with a crisp taste even after time In addition, when heated in a microwave oven, the pulling becomes strong and the feeling of gummy or stickiness is suppressed more smoothly, and a more crisp and better texture can be achieved.

The present invention is described in detail below.
The fried food according to the present invention may be any fried food that is manufactured by attaching a garment to ingredients and fried. As a typical example, the fried food with the outermost surface formed using a batter Food (for example, tempura, American dogs, fritters, etc.), fried foods (especially fried foods that have fried clothes formed from a solution of Kara fried powder dissolved in water), the outermost fried clothes are breaded And fried foods (so-called fried foods, croquettes, cutlets, etc.) formed from bleeder powder.
Among them, the present invention is effective when the outermost fried garment is a fried food such as a tempura, an American dog, or a fritter formed using a batter in which flour is dissolved in water or other liquid. In other words, it keeps a good texture with a crisp taste even after a long time after oiling, and it does not become strong and sticky when heated in a microwave oven. The effect of being finished is better.

  The ingredients used in the fried food of the present invention are not particularly limited as long as they are ingredients that have been conventionally used in fried foods that are produced by oiling after the clothing material is attached. Examples of ingredients that can be used in the fried food of the present invention include vegetables, including seafood, meat, potatoes, beans, mushrooms, dairy products such as boiled eggs, cheese, one or two of the above Processed foods and semi-finished products manufactured using more than seeds (for example, sausage, ham, various croquette ingredients, chikuwa, kamaboko, fish potion, etc.).

  In the present invention, the surface of the ingredient is first coated with an edible oil that is liquid at room temperature. The edible oil used in the present invention is not particularly limited as long as it is an edible oil that is liquid at room temperature. Specific examples of edible oils that can be used in the present invention include salad oil, olive oil, sesame oil, soybean oil, rapeseed oil, rice oil, corn oil, peanut oil, safflower oil, sunflower oil, coconut oil, palm oil, cocoa oil, Avocado oil, medium-chain fatty acid oil (for example, “Econa” manufactured by Kao Corporation), “Fly-up 393” manufactured by J-Oil Mills Co., Ltd. containing emulsifier oil and fat, “Zenoa” manufactured by Tsukishima Foods Co., Ltd., etc. be able to. These edible oils may be used alone or in combination of two or more. Among the edible oils described above, when olive oil is used, there is less decrease in the savory taste over time after oiling, and there is less deterioration in texture when heated in a microwave oven. Quality fried food can be obtained.

  The amount of edible oil coating on the ingredients can be adjusted according to the type of ingredients, the type of edible oil, etc., in general, with respect to the mass of ingredients before coating with edible oil, 2-40% by mass, especially 5-30% by mass, adhesion of dusting to ingredients coated with edible oil, prevention of moisture transfer from ingredients to fried clothes, good flavor of ingredients Moreover, it is preferable from the point that the fried food does not become excessively oily.

  The method of coating the cooking oil on the ingredients is not particularly limited, and any method that can uniformly coat or adhere the cooking oil to the entire surface of the ingredients may be used. For example, the ingredients are immersed in the cooking oil. Examples include a method, a method of applying edible oil to the surface of ingredients by spraying or brushing, a method of frying ingredients with edible oil for a short time, and any of these methods. The objective can be achieved satisfactorily. In some cases, the edible oil covering the ingredients may penetrate into the ingredients from the surface of the ingredients to some extent.

When the ingredients are immersed in the edible oil in order to coat the ingredients with the edible oil, the temperature of the edible oil is not particularly limited, and for example, a temperature of about room temperature to 100 ° C. can be employed. Further, the immersion time in edible oil is preferably adjusted according to the type of ingredients, the temperature of the edible oil, etc., and can generally be about 1 second to 24 hours, and further 2 seconds. An immersion time of about ˜1 hour, especially 5 seconds to 10 minutes is preferably employed from the viewpoint of processability and prevention of excessive oil.
If necessary, the ingredients may be immersed in the edible oil under deaerated conditions.

In addition, in order to coat the ingredients with edible oil, when the ingredients are fried for a short time using edible oil, the temperature of the edible oil is set to 140 to 190 ° C, particularly 150 to 185 ° C, and 3 to 80 It is better to fry for a second, especially 5-60 seconds.
Generally, the method of immersing ingredients in edible oil at 20 to 50 ° C. for about 5 to 20 seconds is simple and requires a short processing time, and the edible oil is uniformly attached to the entire surface of the ingredients. It is preferably adopted because it can be done.
Application of edible oil to the ingredients may be performed manually or automatically by a machine.

After the ingredients are coated with edible oil that is in a liquid state at room temperature, dusting powder is deposited thereon.
In the present invention, it is necessary to use, as the flour, a flour having a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass, which is mainly non-α-ized flour.
Among them, a flour containing 15 to 50% by weight, particularly 20 to 40% by weight, and 35 to 80% by weight, particularly 40 to 70% by weight of starch, mainly composed of non-pregelatinized flour. It is preferable to use it.
By using such dusting powder, the dusting powder can be uniformly attached to the entire surface of the ingredient coated with edible oil, thereby allowing the clothing material such as batter to adhere favorably and uniformly to the whole ingredient. be able to. In addition, there is no stickiness caused by dusting between the ingredients and the fried clothes, the binding between the ingredients and the fried clothes is good, there is little shrinkage of the ingredients, and even if time passes after oiling The savory taste of fried clothes is not lost, and there is no stickiness or stickiness of clothes, strong pulling, and no sense of gummy when fried deep-fried foods that are chilled, refrigerated or frozen are heated in a microwave oven It is possible to obtain a deep-fried fried food with a crisp and good texture.

  Unlike the present invention, when a powdered powder is used, it becomes difficult for the powdered powder to uniformly adhere to the ingredients coated with edible oil, and the powdered powder is between the ingredients and the fried clothes. This makes it difficult to obtain deep-fried fried foods. In addition, even when non-pregelatinized flour is used, if flour with a protein content and / or starch content outside the scope of the present invention is used, it is deep-fried over time after oiling. The crunchy taste of the clothes is lost, and when heated in a microwave oven, the fried clothes are prone to stickiness and stickiness, or the pulling becomes strong and a gummy feeling tends to occur.

  As the “non-α-ized flour” that forms the main part of the flour used in the present invention, wheat flour, starches, rice flour, rye flour, barley flour, oat flour, barley flour, pigeon flour, oats that are not pre-gelatinized Powder, corn flour, sorghum powder, bean powder and the like can be mentioned, and one or more of these can be used. Among them, wheat flour and / or starches that are not pregelatinized are preferably used from the viewpoint of taste as non-pregelatinized flour.

  As the flour having a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass, the protein content and starch content (hereinafter referred to as “the two values”) in which the protein content and starch content are within the above ranges. May be used as it is, non-pregelatinized flour as it is, or two of the two non-alphanated flours whose known values are within the range defined by the present invention. The protein and / or starch may be added to the non-pregelatinized flour of which the two values are known within the range defined by the present invention. It may be prepared by blending at an appropriate ratio.

Among them, in the present invention, as a flour, general-purpose thin wheat flour (generally having a protein content of 6 to 9% by mass, starch content of 75 to 80% by mass) and starches (generally having a protein content of 0 to 2% by mass) that is not pregelatinized. %, Starch content 80-95 mass%), soybean flour (generally protein content 40-90 mass%, starch content 0-40 mass%), egg white flour (generally protein content 70-90 mass%, starch content 0 mass%) , Vital gluten (generally protein content 60-90% by mass, starch content 0-40% by mass) or a mixture of two or more types, protein content 10-70% by mass and starch content 30-90% % Is preferably used since the edible oil coated on the ingredients is smoothly immobilized and the texture and taste of the fried food are improved.
Here, the two values in the flour used in the present invention and the raw material powder can be measured by the following method.

[Measurement method of protein content]
The protein content was measured by the Kjeldahl method.
Specifically, it measured by the following method.
(A) 0.5 g of a sample was weighed into a Kjeldahl tube of Keltech Auto System of Ticator (Sweden), and a decomposition accelerator [“Keltab C” manufactured by Nippon General Co., Ltd., potassium sulfate: copper sulfate = 9: 1 (mass ratio)] Add 1 tablet and 5 ml of concentrated sulfuric acid.
(B) Using the Keltech Auto System Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type), after performing the decomposition process for 1 hour with the dial 9 or 10, continuously and automatically following this decomposition process, Using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltech Auto system, the liquid subjected to the above decomposition treatment is distilled and titrated (0.1N sulfuric acid is used for measurement). The protein content (total crude protein content) of the sample is obtained by the following mathematical formula.

Protein content (mass%) = (0.14 × T × F × N) / S
Where
T = Amount of 0.1N sulfuric acid required for titration (ml)
F = the titer of 0.1 N sulfuric acid used for titration (measured for business)
N = Nitrogen protein conversion factor ["Table 5 Nitrogen-protein conversion factor" on page 12 of the "Fifth Japanese Food Standard Composition Table" (edited by the Science and Technology Agency Resource Research Committee) (issued first edition on December 20, 2000) The factor described in the above is adopted, because of flour = 5.70, rice = 5.95, buckwheat = 6.25, soybean = 5.71, milk = 6.38]
S = Weighed sample (g)

[Measurement method of starch content]
The starch content was measured by the glucoamylase-glucooxidase method.
Specifically, it measured by the following method.
A 0.5 g sample was treated with 80% hot alcohol to remove low molecular sugar, the sample and 25 ml of pure water were placed in an Erlenmeyer flask, gelatinized for 3 minutes, and then autoclaved (130 ° C., 1.8 kg / cm ² , (60 minutes) Processing is performed. To this treatment solution, 2.5 ml of 2M acetate buffer (pH 4.8) and methiolate are added to 0.01%, and pure water is added to make 45 ml. Glucamylase (Aspergillus niger) is added to this, and it is made to act at 60 degreeC for 6 hours, and saccharification is performed. Take 1 ml of sample and quantify glucose by glucose oxidase method to determine starch content.

  Moreover, the flour used in the present invention may contain at least one of fructan and trehalose. According to the present invention, which is produced using a flour containing at least one of fructan and trehalose and having a protein content of 10 to 70% by mass and a starch content of 30 to 90% by mass based on non-pregelatinized flour. Deep-fried foods are less likely to lose the savory taste of fried clothes even after time passes, and when chilled, refrigerated, or frozen fried foods are heated in a microwave oven, Stickiness is less likely to occur, pulling is not strong, and there is no gummy feeling, resulting in a better crispy texture.

Fructan is also called fructan and is a polysaccharide in which dozens or more of fructose are polymerized. In addition, some fructans have glucose bonded to the reducing end of polymerized fructose. In the present invention, such fructans may be used.
Fructans are roughly classified into inulin type (fructose polymerized with β2-1 bonds) and levan type (fructose polymerized with β2-6 bonds) according to the polymerization mode of fructose. And Levan type can be used. Among them, inulin-type fructans, especially inulin-type fructans with about 10 to 30 fructose bound, are preferred because the edible oil coated on the ingredients is smoothly immobilized and the texture of the fried food is excellent. Used (hereinafter referred to as “inulin”).
Inulin is a kind of polysaccharide and is a water-soluble dietary fiber, and is naturally abundant in rhizomes and chicory of asteraceae plants such as chrysanthemums and dahlia. In the present invention, any of inulin obtained from plants such as chrysanthemums and chicory and inulin produced from sucrose by an enzymatic method can be used.

  Trehalose is one of disaccharides, and two molecules of D-glucose are bonded to each other through reducing groups. There are α, α-form, α, β-form and β, β-form isomers in trehalose, and any of these can be used in the present invention. It is preferably used from the viewpoint of easy availability.

  When using flour containing at least one of fructan and trehalose, based on the total mass of the flour, the content of at least one of fructan and trehalose (the total amount when containing both) is 5 It is preferable from the point of the food texture of fried food to set to -60 mass%, further 10-50 mass%, especially 20-40 mass%. If the content of fructan and / or trehalose is excessive, the binding property between the ingredients and the fried clothes tends to be poor.

  In addition to the above-described components, the flour used in the present invention, for example, crystalline cellulose powder, dietary fiber other than fructan, saccharides, salts, thickeners, seasonings (amino acids, organic acids), 1 type or 2 or more types, such as swelling agents, acidic agents, milk powder, egg powders, fats and oils, emulsifiers, enzymes, silicon dioxide, calcium preparations, etc. are contained in the range which does not impair the effect of this invention. It may be.

  The method for adhering the dusting powder to the ingredients may adopt any method as long as it can uniformly adhere the dusting powder to the surface of the ingredients coated with edible oil that is liquid at room temperature. It is possible to adopt a method of putting ingredients covered with edible oil in an open container such as a bat containing dusted powder and rolling it, or a method of spraying dust on the surface of ingredients covered with edible oil. it can. The dusting may be applied by hand or automatically by a machine.

Next, the dressing material is attached to the ingredient coated with cooking oil and to which dusting powder is attached.
As the clothing material, generally a batter (a liquid clothing material obtained by dissolving flour or the like in a liquid) can be used, or a batter and a breaded powder such as bread crumbs applied thereon can be used in combination.
The kind and composition of the batter are not particularly limited, and those similar to those conventionally used in the production of tempura, fried chicken, fries (fried food, croquettes, cutlets, etc.) can be used.
Although not limited, batters include, for example, wheat flour, rice flour, rye flour, barley flour, oat flour, round wheat flour, pigeon flour, oat flour, corn flour, sorghum flour, bean flour, starch [potato starch, Wheat starch, corn starch, tapioca starch, rice starch and other starches such as these modified starches (excluding pre-gelatinized starch)] or the like as a main ingredient, as required, Add one or more of animal and vegetable proteins, emulsifiers, sugars, swelling agents, thickeners, colorants, spices, seasonings, etc., and add liquid ingredients such as water, seasoning liquid, egg liquid, milk It can be prepared by dissolving.

The amount of the liquid component used for the preparation of the batter is generally 50 to 300 parts by mass, particularly about 100 to 200 parts by mass with respect to 100 parts by mass of the solid component such as flour. It is preferable from the viewpoints of batter adherence to the prepared ingredients, appearance of fried clothes, texture, and the like.
Moreover, when mix | blending an emulsifier with a batter, all can be used if it is an emulsifier which can be used for foodstuffs, For example, a lecithin, glycerin fatty acid ester, sucrose ester, sorbitan fatty acid ester etc. can be mentioned, These 1 Species or two or more can be used.

The method for attaching the batter to the ingredients is not particularly limited, but a method is generally adopted in which the ingredients with the surface coated with edible oil and the dusting powder adhered thereto are immersed in the batter and adhered. The However, depending on the case, the batter liquid may be attached to the surface of the ingredient coated with cooking oil and the dusting powder attached thereto by brushing or spraying.
The batter may be attached to the ingredients by hand or automatically by a machine.

When the deep-fried food of the present invention is Tempura, American dog, or fried Kara (when the batter is equivalent to a water-soluble type of fried Kara fried powder dissolved in water) To produce fried foods.
The frying oil to be used for oil frying is not particularly limited, and various vegetable edible oils conventionally used for the production of fried foods, animal fats such as lard and het, and mixtures thereof can be used.
The temperature of the frying oil at the time of oiling is not particularly limited, and an appropriate temperature can be selected according to the type of ingredients, clothing, type of frying oil, etc. Generally, the temperature is about 140 to 200 ° C. However, as a feature of the present invention, the ingredients are coated with cooking oil and fixed with dusting powder. It is possible to prevent leakage into the camera oil and excessive evaporation of the moisture of the ingredients, and also to evaporate the moisture of the clothes well.

  Deep-fried foods such as tempura, which are oiled as they are after the batter is attached, are compared to the so-called fries (fry, croquettes, cutlets, etc.) that are attached to the batter and then crushed with bread crumbs etc. In addition, the savory taste of fried clothes is likely to be lost over time after oiling, and the fried clothes are more prone to stickiness, stickiness, and gammy when heated in a microwave oven. Therefore, the present invention exerts the effect of the present invention more satisfactorily in deep-fried foods such as tempura, American dogs, fried chicken, fritters, etc. that are boiled as they are after the batter is attached.

However, the fried food of the present invention is not limited to this, so-called fries (fry, croquettes, cutlets, etc.) after batter is attached, and then breaded powder such as bread crumbs is further attached thereto. Or the like.
Examples of the bleeder powder in this case include a coarsely pulverized product of cereal flakes such as bread crumbs, crackers and corn flakes, coarsely pulverized nuts, sesame, and a coarsely pulverized product of vermicelli and rice noodles. When bread crumbs are used, any of raw bread crumbs, semi-dry bread crumbs, and dry bread crumbs can be used.
When frying oil after attaching the bleeder powder, using the same frying oil as when battering and attaching the oil as it is, by frying at the same temperature, various fries (fly, croquette, Cutlets and the like).

  The fried food of the present invention is particularly suitable as a fried food that is marketed and stored in a non-frozen state (normal temperature, a refrigeration temperature of about 0 to 10 ° C., a chilled temperature) after oiling. However, the present invention is not limited to this, and in some cases, it may be frozen after oil storage and stored, distributed, and sold as a frozen fried food.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the examples below. The protein content and starch content in the flour used in the following examples were measured by the methods described above.

Example 1
(1) As ingredients, 30 shrimp (about 12 g / 1 animal) from which the shell and back bowel were removed were prepared.
(2) The materials shown in Table 1 below were blended in the proportions shown in Table 1 to prepare a flour with a protein content of 26% by mass and a starch content of 61% by mass.

(3) The shrimp prepared in the above (1) was immersed in a normal temperature (25 ° C.) salad oil (“Nisshin Salio Oil” manufactured by Nisshin Oilio Co., Ltd.) for 5 seconds, then taken out and prepared in (2) above. It was rolled in a bat containing dusting powder, and the dusting powder was uniformly attached to the entire surface of the shrimp.
(4) Next, the shrimp adhering the dusting powder was immersed in a batter (prepared by mixing 100 parts by weight of flour, 1.5 parts by weight of baking powder, and 160 parts by weight of cold water) to attach the batter to the entire surface. Then, it was put into salad oil at a temperature of 170 ° C. and oiled for 3 minutes to produce shrimp tempura.

(5) (i) Of the 30 shrimp tempura produced in (4) above, 10 were eaten by 10 panelists and scored according to the evaluation criteria shown in Table 4 below. The average value of 10 panelists was as shown in Table 6 below.
(Ii) Of the 30 shrimp tempura produced in (4) above, another 10 were fried and allowed to stand at room temperature (25 ° C., 70% RH) for 2 hours. The same 10 panelists ate and scored according to the evaluation criteria shown in Table 4 below, and the average value of the 10 panelists was as shown in Table 6 below.
(Iii) Of the 30 shrimp tempura produced in (4) above, the remaining 10 pieces were fried and allowed to cool at room temperature (25 ° C., 70% RH) for 5 minutes. After being stored for 24 hours at a temperature of 5 ° C., it is taken out of the refrigerator and heated in a microwave oven (500 W) (heating time: 10 seconds / 1 piece). The score was evaluated according to the evaluation criteria shown in FIG. 5, and the average value of 10 panelists was taken. The result was as shown in Table 6 below.

Example 2
(1) The materials shown in Table 2 below were blended in the proportions shown in Table 2 to prepare powdered powder having a protein content of 24% by mass and a starch content of 46% by mass.

(2) In (1) of Example 1, (1) and (3) of Example 1 except that the flour having the composition shown in Table 2 was used instead of the flour shown in Table 1. The same process as (4) was performed to produce 30 shrimp tempura.
(3) Freshly fried shrimp tempura in the same manner as in (i) to (iii) of (5) of Example 1 by dividing the 30 shrimp tempura produced in (2) above into 3 pieces each Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

Example 3
(1) The materials shown in Table 3 below were blended in the proportions shown in Table 3 to prepare powdered powder having a protein content of 24% by mass and a starch content of 46% by mass.

(2) In (1) of Example 1, (1) and (3) of Example 1 except that the flour having the composition shown in Table 3 was used instead of the flour shown in Table 1. The same process as (4) was performed to produce 30 shrimp tempura.
(3) Freshly fried shrimp tempura in the same manner as in (i) to (iii) of (5) of Example 1 by dividing the 30 shrimp tempura produced in (2) above into 3 pieces each Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

Example 4
(1) In Example 1 (3), except that olive oil (extra virgin olive oil sold by Nisshin Foods Co., Ltd.) was used instead of salad oil as the edible oil coated on the surface of shrimp ( The same steps as 1) to (4) were performed to produce 30 shrimp tempura.
(2) The 30 shrimp tempura produced in the above (1) are divided into 3 pieces each having 10 pieces, and freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

Example 5
(1) In Example 1 (3), except for using sesame oil (“Kadoya Genuine Sesame Oil” manufactured by Kadoya Oil Co., Ltd.) instead of salad oil as the edible oil coated on the surface of shrimp, The same steps as 1) to (4) were performed to produce 30 shrimp tempura.
(2) The 30 shrimp tempura produced in the above (1) are divided into 3 pieces each having 10 pieces, and freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

Example 6
(1) In Example 3 (3), except that soybean oil was used instead of salad oil as the edible oil to be coated on the surface of shrimp ("Bennen Oil" manufactured by J-Oil Mills Co., Ltd.). The same steps as (1) to (4) in Example 1 were performed to produce 30 shrimp tempura.
(2) The 30 shrimp tempura produced in the above (1) are divided into 3 pieces each having 10 pieces, and freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

<< Comparative Example 1 >>
(1) Example 1 (1) except that α-treated wheat flour (“Alpha Flower P” manufactured by Nisshin Flour Milling Co., Ltd., protein content 8 mass%, starch content 80 mass%) was used as the flour. And the same process as (3)-(4) was performed, and 30 shrimp tempura was manufactured.
(2) The 30 shrimp tempura produced in the above (1) are divided into 3 pieces each having 10 pieces, and freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

<< Comparative Example 2 >>
(1) (1) of Example 1 except that non-alpha-treated thin wheat flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd., protein content 8 mass%, starch content 77 mass%) was used as the flour. And the same process as (3)-(4) was performed, and 30 shrimp tempura was manufactured.
(2) The 30 shrimp tempura produced in the above (1) are divided into 3 pieces each having 10 pieces, and freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) / 1) The quality of the panel was evaluated by the same 10 panelists as in Example 1 according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. As shown in Table 6 below.

<< Comparative Example 3 >>
(1) As ingredients, 30 shrimp (about 12 g / 1 animal) from which the shell and back bowel were removed were prepared.
(2) (i) 70 parts by weight of the same salad oil used in (1) of Example 1 was heated to 60 ° C., and then wet heat-treated starch (“Delicaster H-100” manufactured by Sanwa Starch Co., Ltd.) ) After 30 parts by mass were mixed and well dispersed using a whipper, the mixture was immersed in cooling water and cooled to 30 ° C. to prepare a mixture of starch and salad oil (viscosity: about 150 to 300 cP).
(Ii) The shrimp prepared in the above (1) was immersed in the mixed solution of starch and salad oil prepared in the above (i), and the mixed solution was adhered to the surface of the shrimp.
(3) Next, the shrimp to which the mixed solution was adhered in the above (2) was immersed in the same batter used in (4) of Example 1 to adhere the batter to the entire surface, and then the temperature was 170 ° C. Shrimp tempura was made by putting it in the salad oil for 3 minutes.
(4) Freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 by dividing the 30 shrimp tempura produced in the above (3) into three of 10 pieces each Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The quality at the time of 1) was evaluated by the same 10 panelists as in Example 1 according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of 10 panelists was taken. However, it was as shown in Table 6 below.

<< Comparative Example 4 >>
(1) As ingredients, 30 shrimp (about 12 g / 1 animal) from which the shell and back bowel were removed were prepared.
(2) (i) 60 parts by mass of the same salad oil used in (1) of Example 1 was heated to 80 ° C., and then 40 parts by beeswax (“Bees Wax White Pellets” manufactured by Wako Pure Chemical Industries, Ltd.) Parts were mixed and beeswax was dissolved in salad oil to prepare a mixed solution.
(Ii) The shrimp prepared in the above (1) was dipped in the mixed solution (temperature 80 ° C.) of the salad oil and beeswax prepared in the above (i) for 2 minutes to coat the surface of the shrimp with the mixed solution.
(3) The shrimp coated with the mixed solution of salad oil and beeswax in (2) above is immersed in the same batter used in (4) of Example 1 to attach the batter to the entire surface, and then the temperature is 170 ° C. Shrimp tempura was made by putting it in the salad oil for 3 minutes.
(4) Freshly fried shrimp tempura in the same manner as (i) to (iii) of (5) of Example 1 by dividing the 30 shrimp tempura produced in the above (3) into three of 10 pieces each Quality of shrimp tempura after standing at room temperature (25 ° C., 70% RH) for 2 hours, and heating in a microwave oven (500 W) after storage for 24 hours in a refrigerator (temperature 5 ° C.) (heating time 10 seconds) The same 10 panelists as in Example 1 scored according to the evaluation criteria shown in Table 4 or Table 5 below, and the average value of the 10 panelists was taken. However, it was as shown in Table 6 below.

  As can be seen from the results in Table 6 above, in Examples 1 to 6, the ingredients (shrimp) are coated with edible oil that is liquid at room temperature, and the protein content mainly composed of flour that is not pregelatinized is 10 The shrimp obtained in Examples 1 to 6 were obtained by adhering dusting powder in the range of -70% by mass and starch content in the range of 30-90% by mass, and then attaching a batter to the oil. Tempura (fried food) maintains a good texture that is crisp and crisp even after time. In addition, the shrimp tempura obtained in Examples 1 to 6 is crispy and crispy when heated in a microwave oven after being refrigerated for 24 hours, and has a good texture with little cracking and no gummy feeling. Became.

On the other hand, the shrimp tempura of Comparative Example 1 used the gelatinized flour as the flour, so that the savory taste is lost over time after the oiling and the texture becomes poor, and it is stored refrigerated for 24 hours. Later, when it was heated in a microwave oven, it became a poor texture with a strong crumbly feeling and a lack of crispness.
Moreover, in Comparative Example 2, although the flour made of non-alpha wheat flour was used, the protein content of the flour (wheat flour) was 8% by mass and the starch content was 77% by mass, and the protein content was defined by the present invention. Since the shrimp tempura obtained in Comparative Example 2 is out of the range, the crispy taste is lost over time after oiling and the texture becomes poor, and the microwave oven is stored after refrigeration for 24 hours. When heated in, it became a poor texture with a strong crumbly and sloppy taste.

Further, the shrimp tempura of Comparative Example 3 was prepared by coating the shrimp (ingredient) with a mixed solution of edible oil and flour (starch), and then directly attaching the batter as it was without attaching the dust. As a result, the savory taste is lost and the texture is reduced after a long time after brewing the oil. It became a bad texture.
Furthermore, the shrimp tempura of Comparative Example 4 was obtained by coating the shrimp (ingredient) with a mixture of edible oil (salad oil) and beeswax, and then attaching the batter directly to the oil without attaching the dust. After a long time, the savory taste is lost and the texture decreases, and when heated in a microwave oven after 24 hours of refrigeration, the savory taste is weak and has a strong gammy feeling. It became a nice texture.

Example 7
(1) Starch (corn starch manufactured by Sanwa Starch Co., Ltd.) (protein content 0% by mass, starch content 90% by mass), soybean flour (“Fuji Pro-CA” manufactured by Fuji Oil Co., Ltd.) (protein content 85% by mass) , Starch content 0% by mass) and crystalline cellulose powder ("Theolas" manufactured by Asahi Kasei Co., Ltd.) (protein content 0% by mass, starch content 0% by mass) as flouring materials, 29 kinds of flours having protein content and starch content shown in Table 7 below were prepared.
(2) A shrimp tempura was manufactured by performing the same process as (1) of Example 4 except that each of the powders prepared in (1) above was used instead of the powder used in Example 4. did.
(3) About the shrimp tempura produced in the above (2), the quality of freshly fried shrimp tempura, room temperature (25 ° C., 70% RH) in the same manner as (i) to (iii) of Example 1 (5) The quality of shrimp tempura after standing for 2 hours, and the quality when stored in a refrigerator (temperature 5 ° C.) for 24 hours and then heated in a microwave oven (500 W) (heating time 10 seconds / 1 piece) The panelists evaluated the scores according to the evaluation criteria shown in Table 4 or Table 5 above, and took the average value of 10 panelists. The results were as shown in Table 7 below.

Example 8
(1) Instead of immersing shrimp in salad oil for 5 seconds in Example 1 (3), use olive oil and immerse shrimp in olive oil for 10 seconds, 1 hour or 12 hours, or place olive oil on the surface of shrimp A shrimp tempura was manufactured by performing the same steps as (1) to (4) of Example 1 except that it was painted or brushed.
In the 1-hour immersion test in olive oil, the shrimp was placed in olive oil, and then immersed, while the lid was covered and the air in the container was deaerated.
(2) About the shrimp tempura produced in the above (1), the quality of freshly fried shrimp tempura, room temperature (25 ° C., 70% RH) in the same manner as in (i) to (iii) of Example 1 (5) The quality of shrimp tempura after standing for 2 hours and the quality when stored in a refrigerator (temperature 5 ° C) for 24 hours and then heated in a microwave oven (500 W) (heating time 10 seconds / 1 piece) The panelists evaluated the score according to the evaluation criteria shown in Table 4 or Table 5 above and took the average value of 10 panelists. The results were as shown in Table 8 below.

Example 9
(1) Instead of immersing shrimp in salad oil for 5 seconds in (3) of Example 1, using soybean white squeezed oil, the shrimp was squeezed with soybean white squeezed oil at the temperature shown in Table 9 below. The shrimp tempura was produced by frying for the time indicated in 9, and otherwise performing dusting, batter adhesion and oiling in the same manner as in (1) to (4) of Example 1.
(2) About the shrimp tempura produced in the above (1), the quality of freshly fried shrimp tempura, room temperature (25 ° C., 70% RH) in the same manner as in (i) to (iii) of Example 1 (5) The quality of shrimp tempura after standing for 2 hours, and the quality when stored in a refrigerator (temperature 5 ° C.) for 24 hours and then heated in a microwave oven (500 W) (heating time 10 seconds / 1 piece) The panelists evaluated the scores according to the evaluation criteria shown in Table 4 or Table 5 above, and took the average value of 10 panelists. The results were as shown in Table 9 below.

  From the results of Table 8 and Table 9 above, when coating the ingredients with edible oil that is liquid at room temperature, in addition to the method of immersing the ingredients in the edible oil, It can be seen that the effect of the present invention can also be obtained when a spraying method or a method of frying ingredients with cooking oil for a short time is employed.

According to the present invention, even after a long period of time after oiling, a fresh texture that is crispy as well as freshly fried is maintained, and even when heated in a microwave oven, the fried clothes have a strong gummy feeling. There is provided a deep-fried fried food that maintains a good texture without becoming a hard texture or sticky.

Claims (7)

  The ingredients are coated with edible oil that is in a liquid state at room temperature, and then a flour with a protein content of 10 to 70% by mass and starch content of 30 to 90% by mass, mainly non-pregelatinized flour, is deposited on it. A deep-fried food, characterized by the fact that it is then oiled with garments.   The fried food according to claim 1, wherein the flour contains at least one of fructan and trehalose.   The fried food according to claim 2, wherein the flour contains at least one of fructan and trehalose in a proportion of 5 to 60% by mass based on the total mass of the flour.   The fried food according to any one of claims 1 to 3, which is a non-frozen product.   After coating the ingredients with edible oil that is liquid at room temperature, a dusting powder having a protein content of 10 to 70% by mass and starch content of 30 to 90% by mass, mainly non-pregelatinized flour, is deposited thereon. A method for producing deep-fried food, characterized in that the garment is then attached and oiled.   The method for producing a fried food according to claim 5, wherein the flour contains at least one of fructan and trehalose. The method for producing fried food according to claim 6, wherein the flour contains at least one of fructan and trehalose in a proportion of 5 to 60% by mass based on the total mass of the flour.