JP5366845B2 - Fried clothing composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a batter coating composition for uniform adhesion of coating, spoiling no crispy feeling of coating even when thawing frozen deep-fried food by means such as a microwave oven or natural thawing, and retaining puffy feeling of coating even after thawn. <P>SOLUTION: The batter coating composition includes a crystalline cellulose composite containing more than 50 mass% and not more than 99 mass% of crystalline cellulose, and not less than 1 mass% and less than 50 mass% of propylene glycol alginate, and a batter coating material. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a fried clothing composition used for fried foods and frozen foods thereof. In particular, the present invention relates to a fried garment composition that is uniform in clothing, that does not impair the crispy feeling of the garment even after thawing the frozen fried food, and that can maintain the fluffy feeling of the garment.

Fried foods such as fried chicken, tempura, fried food, etc. are usually attached directly to the clothing materials such as flour, starch or starch around the ingredients such as vegetables, seafood, meat, etc. The slurry-like batter liquid obtained by adding water is attached to the ingredients, and then cooked by frying (oiling) the oil with hot oil.
Although the texture of this fried food is good when it is fried, there is a tendency for the crispy feeling to disappear due to the fact that the moisture of the ingredients shifts to the clothes as time passes after the oil is dripped. In particular, when the deep-fried fried food is refrigerated or frozen and then reheated and eaten with a microwave oven or the like, the above-mentioned texture is significantly deteriorated. In order to improve the problem of such deep-fried food, various proposals regarding improvement of clothing materials have been made.

Patent Document 1 discloses a fried food for cooking in a microwave oven using a batter liquid or the like composed of a thermosetting protein, water, and edible fats and oils. Moreover, the non-fry foodstuff which mix | blended cellulose with this batter liquid is also disclosed.
In Patent Document 2, a batter liquid is prepared by adding water to a mixed powder containing a specific edible oil and fat, soybean protein, organic acid monoglyceride and / or sucrose fatty acid ester, flour and / or starch. A method for producing a deep-fried deep-fried food that has been attached to a material, then adhering a crystalline cellulose as a water-insoluble polysaccharide and a mixed powder for a blender containing propylene glycol alginate as a water-soluble polysaccharide, and then froze and frozen is disclosed. Yes.

JP 2003-102402 A JP 2003-135014 A

The food of Patent Document 1 is an invention of a food that can be cooked uniformly in a short time for the purpose of eating by heating only once using a microwave oven or the like. However, there is a problem that after freezing the oil, the texture is lost once frozen.
If the method of patent document 2 is used, even if it thaws the frozen deep-fried food by means, such as a microwave oven and natural thaw, the frozen deep-fried food which does not impair the crispy feeling of clothes is obtained. However, in this method, since protein and starch are essential components of the deep-fried food, there is a problem that the oil is easily colored and easily burnt. In addition, depending on the composition of the garment, the uniformity with the garment and the soft feeling after the oil was not sufficient.
The object of the present invention is that the clothing is uniform, and even if the frozen fried food is thawed by means such as a microwave oven or natural thawing, the crispness of the clothing is not impaired, and the softness of the clothing can be maintained even after thawing. It is to provide a fried dress composition.

As a result of intensive studies on the above-mentioned problems, the present inventors have used a fried clothing composition containing a crystalline cellulose composite, so that the fried food with uniform clothing can be frozen in a microwave oven or naturally thawed. It has been found that the crispness of the garment is not impaired even when thawed by means such as the above, and the softness of the garment can be maintained even after thawing.
That is, the present invention is as follows.
(1) Fried garment composition comprising crystalline cellulose composite containing more than 50% by mass of crystalline cellulose and not more than 99% by mass and propylene glycol alginate of 1% by mass to less than 50% by mass, and a clothing material object.
(2) The fried garment composition as described in (1) above, wherein the crystalline cellulose composite further contains carboxymethylcellulose sodium.
(3) The deep-fried clothing composition according to (1) or (2) above, wherein the crystalline cellulose composite further contains an emulsifier.
(4) The fried clothing composition according to any one of (1) to (3) above, wherein the clothing material contains starch containing 1% by mass or more and 50% by mass or less of rice flour.
(5) The fried clothing composition according to any one of the above (1) to (4), wherein sugar alcohol is contained in an amount of 1% by mass to 50% by mass.
(6) A fried food using the fried clothing composition according to any one of (1) to (5) above.

  By blending the crystalline cellulose composite into the fried clothing composition, the crispy feeling of the clothing will not be impaired even if the fried food frozen after oil is thawed by means such as microwave oven or natural thawing, and the clothing will be evenly attached In addition, it is possible to provide a fried garment composition that can maintain a soft feeling after thawing.

Hereinafter, the present invention will be described in detail. In addition, this invention is not limited to the following description, It can implement by changing variously within the range of the summary.
The present invention relates to a fried dress composition comprising a crystalline cellulose composite and a dressing material.
In the present invention, the crystalline cellulose composite is a composite in which at least crystalline cellulose and propylene glycol alginate are chemically bonded at a certain ratio.
In the present invention, “crystalline cellulose” refers to cellulosic materials such as wood pulp, refined linter, regenerated cellulose, dietary fiber derived from grains or fruits, and bacterial cellulose, acid hydrolysis, alkaline oxidative degradation, enzymatic degradation, steam explorer. This is a cellulose obtained by washing and filtering an average polymerization degree of 30 to 375 by depolymerization by John decomposition, hydrolysis with subcritical water or supercritical water, or a combination thereof. .

  In the present invention, the “propylene glycol ester of alginic acid” is a compound in which propylene oxide is esterified to a carboxyl group in alginic acid. The degree of esterification and viscosity are not particularly limited, but the degree of esterification is preferably 50% or more and the viscosity (as an aqueous solution having a solid content of 1%) is preferably 300 mPa · s or less. More preferably, the degree of esterification is 70% or more and the viscosity is 100 mPa · s or less, and more preferably the degree of esterification is 75% or more and the viscosity is 70 mPa · s or less.

  In the present invention, the crystalline cellulose composite contains more than 50% by mass and 99% by mass or less of crystalline cellulose, and contains 1% by mass or more and less than 50% by mass of propylene glycol alginate. If the mass ratio of the crystalline cellulose exceeds 50% by mass, the crystalline cellulose particles in the composite will be sufficient, the hardness of the fried garment after the oil will be improved, and the crispness will be improved. A more preferable range is 60% by mass or more, a further preferable range is 70% by mass or more, and a particularly preferable range is 75% by mass or more. The upper limit is not particularly limited, but is practically 99% by mass or less. The propylene glycol alginate is preferably blended in an amount of 1% by mass or more, more preferably 5% by mass or more, and particularly preferably 10% by mass or more. The upper limit is less than 50% by mass because it is determined by the balance with crystalline cellulose.

  By using a composite of crystalline cellulose and propylene glycol alginate, the hardness of the fried garment after the oil is improved, and the soft texture of the garment expressed by the fluffy feeling is obtained, and also the crispy feeling after thawing Can be maintained. In addition, the uniformity of clothing on the material is improved. Here, the uniform with clothes is that the clothes are uniformly attached to the ingredients, and that the clothes are uniformly attached to the ingredients even if it is oiled. For example, when used as a batter liquid, the batter liquid adheres uniformly to the ingredients, and the adhesion of the batter liquid to the ingredients is high. It represents that. The same applies when used as powder.

In the present invention, the crystalline cellulose composite preferably further contains carboxymethylcellulose sodium. In the present invention, “carboxymethylcellulose sodium” is one in which the hydroxyl group of cellulose is partially substituted with monochloroacetic acid. Although there is no restriction | limiting in particular in the etherification degree and a viscosity, It is preferable that the substitution degree (etherification degree) of carboxymethyl is 0.50-1.50 from the point of the uniformity of the clothing adhesion to an ingredient. . More preferably, it is 0.50-1.00. More preferably, it is 0.70-0.90. The viscosity (as an aqueous solution having a solid content of 2%) is preferably 300 mPa · s or less, more preferably 100 mPa · s or less, still more preferably 50 mPa · s or less, and particularly preferably 10 mPa · s or less.
It is preferable that the carboxymethylcellulose sodium in the total amount of propylene glycol alginate and carboxymethylcellulose sodium is 5% by mass or more and 95% by mass or less. By setting it as this mass ratio, the said food texture and the uniformity of clothing adhesion improve. More preferably, they are 20 mass% or more and 80 mass% or less, Most preferably, they are 30 mass% or more and 70 mass% or less.

In the present invention, it is preferable that the crystalline cellulose composite further contains an emulsifier. In the present invention, the “emulsifier” is an amphiphilic compound having both a hydrophilic group and a hydrophobic group. The chemical structure is not particularly limited.
Specific examples of the emulsifier include sugar fatty acid esters such as sucrose fatty acid ester, sucrose isobutyric acid ester, sorbitan fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin citrate fatty acid ester, Glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin fatty acid ester such as glycerin acetate, stearoyl calcium lactate, oxyethylene higher aliphatic alcohol, sodium oleate, morpholine fatty acid salt, polyoxyethylene A higher aliphatic alcohol or the like can be used. These can be used alone or in combination of two or more.

In particular, among the above-mentioned emulsifiers, it is preferable to use a sucrose fatty acid ester. In the present invention, the “sucrose fatty acid ester” is a compound obtained by dehydration condensation and esterification of a sucrose hydroxyl group and a fatty acid. It is preferable to use a sucrose fatty acid ester having an HLB (Hydrophile-Lipophile Balance) having a balance between hydrophilicity and hydrophobicity of 10 or less because the crystalline cellulose and the emulsifier are easily complexed and the effect of the present invention is enhanced. More preferably, HLB is 5 or less, further preferably 4 or less, and particularly preferably 3 or less.
In addition, when the crystalline cellulose composite contains the above-mentioned emulsifier, the bubble size becomes uniform when the oil is dripped, and the crispness of the frying is further improved. It is preferable to mix 0.1% by mass or more of an emulsifier in the crystalline cellulose composite. More preferably, it is 1 mass% or more, More preferably, it is 2 mass% or more, Most preferably, it is 3 mass% or more. If the amount of the emulsifier added is too large, the taste of the clothes is impaired, so the upper limit is preferably 10% by mass or less, more preferably 5% by mass or less.

Further, the crystalline cellulose composite may be added with a hydrophilic substance to such an extent that the effects of the invention are not lost. A hydrophilic substance is a substance that is highly soluble in cold water, hardly causes viscosity, and is solid at room temperature. Specifically, dextrins, water-soluble sugars (glucose, fructose, sucrose, lactose, isomerized sugar, xylose, trehalose, coupling sugar, palatinose, sorbose, reduced starch saccharified starch, maltose, lactulose, fructooligosaccharide, galactooligosaccharide Etc.), sugar alcohols (xylitol, maltitol, mannitol, sorbitol, etc.) and the like. As the hydrophilic substance, one or more substances selected from these may be used. The most preferred hydrophilic substance is dextrin.
Furthermore, the crystalline cellulose composite can contain any additive depending on various purposes within a range not impairing the purpose of the present invention. Specific examples of additives include sweeteners, monosaccharides, polysaccharides, oligosaccharides, sugar alcohols, starches, soluble starches, starch hydrolysates, fats and oils, proteins, salt, and various phosphates. , Thickeners, stabilizers, gelling agents, acidulants, preservatives, bactericides, antiparticipants, fungicides, shelf life improvers, fragrances, pigments and the like.

  The crystalline cellulose composite preferably has a storage elastic modulus of 0.05 Pa or more in an aqueous dispersion slurry having a solid content of 1.0% by mass. The higher the storage elastic modulus, the better the fixability of the fried clothing composition to the ingredients. More preferably, it is 0.1 Pa or more, More preferably, it is 0.5 Pa or more, Especially preferably, it is 1.0 Pa or more. The higher the storage elastic modulus is, the more complex the crystalline cellulose and the propylene glycol alginate are, and the greater the effect of the present invention. Therefore, the upper limit of the storage elastic modulus is not particularly limited, but as a practical range, it is 5.0 Pa or less.

The above storage elastic modulus is measured by the following method.
<Method for measuring storage modulus>
(1) The crystalline cellulose composite and pure water were weighed so as to obtain an aqueous dispersion having a solid content of 1.0% by mass, and 5% at 15000 rpm with an ace homogenizer (Nippon Seiki Seisakusho, ED-7 type). Disperse for minutes.
(2) Leave in an atmosphere at 25 ° C. for 3 days.
(3) After putting the sample solution into the dynamic viscoelasticity measuring apparatus, the sample is allowed to stand for 5 minutes and then measured under the following conditions to obtain the storage elastic modulus (G ′).
Equipment: ARES (100FRTN1 type)
(Rheometric Scientific, Inc.)
Geometry: Double Wall Couette
Temperature: 25 ° C
Distortion: 5% (fixed) Frequency: 0.1 → 100 rad / s
The storage elastic modulus is a value indicated at a frequency of 20 rad / s in a frequency-storage elastic modulus curve swept at a frequency of 0.1 → 100 rad / s in the above method.

  The range of the average particle diameter of the crystalline cellulose composite when the crystalline cellulose composite is dispersed in water is preferably 1 to 20 μm. More preferably, it is 3-15 micrometers, More preferably, it is 3-10 micrometers. It is practically difficult to make the average particle size 1 μm or less, and if the average particle size is 20 μm or less, the texture of the clothes is small. The average particle size here means that the crystalline cellulose composite is made into a pure water suspension at a concentration of 1% by weight and treated with a high shear homogenizer (trade name: Excel Auto Homogenizer ED-7 manufactured by Nippon Seiki Co., Ltd.) 50% integrated in the volume frequency particle size distribution obtained by laser diffraction (manufactured by Horiba, Ltd., trade name: LA-910, ultrasonic treatment: 1 minute, refractive index: 1.20). It is a particle size.

Next, the manufacturing method of a crystalline cellulose composite is demonstrated.
Examples of the method for producing the crystalline cellulose composite include a method of kneading a mixture of crystalline cellulose and propylene glycol alginate using a kneader or the like. At this time, it is also possible to add sodium carboxymethylcellulose / sodium, an emulsifier, a hydrophilic substance, and additives as necessary. In addition, regarding the addition of the hydrophilic substance and the additive, the hydrophilic substance and the additive may be mixed in advance before kneading, or after the additive is added and kneaded, the hydrophilic substance is further added. May be mixed together.

As the kneading machine, a kneader, an extruder, a planetary mixer, a lyric machine, or the like can be used. The kneading machine may be a continuous type or a batch type, and two or more types may be combined. The temperature at the time of kneading may be random, but when heat is generated due to friction at the time of kneading, kneading may be performed while removing heat.
As an opportunity to add water in the kneading step, a necessary amount may be added before the kneading step, or may be added in the middle of the kneading step, or both may be performed. However, the kneaded product is preferably kneaded in a semi-solid state, and the solid content during kneading is preferably 10% by mass or more. Controlling the kneading within this range is preferable because the kneaded product does not become shabby, the kneading energy described below is easily transmitted to the kneaded product, and the compounding is promoted. The solid content at the time of kneading is more preferably 20% by mass or more, further preferably 30% by mass or more, and particularly preferably 40% by mass or more. The upper limit is not particularly limited, but the practical range is preferably 90% by mass or less, considering that the kneaded product does not become a crumbly state with a small amount of water and a sufficient kneading effect and a uniform kneading state can be obtained. More preferably, it is 60 mass% or less, More preferably, it is 55 mass% or less.

Here, the kneading energy described above will be described. The kneading energy is defined by the amount of electric power (Wh / kg) per unit mass of the kneaded product. The kneading energy is preferably 50 Wh / kg or more. More preferably, it is 80 Wh / kg or more, More preferably, it is 100 Wh / kg or more. A kneading energy of 50 Wh / kg or more is preferable because the grindability imparted to the kneaded product is high, and the composite of crystalline cellulose and propylene glycol alginate is advanced, and the effects of the present invention are exhibited.
The degree of complexation is considered to be the proportion of hydrogen bonds between crystalline cellulose and other components. As the compounding progresses, the proportion of hydrogen bonds increases and the effect of the present invention improves. It is considered that the higher the kneading energy is, the higher the grindability is. However, if the kneading energy is too high, it becomes an industrially excessive facility, which is not preferable from the viewpoint of cost. From this viewpoint, the upper limit of the kneading energy is 500 Wh / kg.

When obtaining the crystalline cellulose composite, when drying the kneaded product obtained from the above kneading step, known drying such as shelf drying, spray drying, belt drying, fluidized bed drying, freeze drying, microwave drying, etc. The method can be used. When the kneaded product is subjected to a drying step, it is preferable that water is not added to the kneaded product, and the solid content concentration in the kneading step is maintained and the dried step is used. The water content of the dried crystalline cellulose composite is preferably 1 to 20% by mass.
When the crystalline cellulose composite is distributed in the market, the powder is easier to handle. Therefore, the crystalline cellulose composite obtained by drying is preferably pulverized to form a powder. When pulverizing the dried crystalline cellulose composite, known methods such as a cutter mill, a hammer mill, a pin mill, and a jet mill can be used. The degree of pulverization is such that the pulverized product passes through a sieve having an opening of 1 mm. More preferably, it grind | pulverizes so that it may pass through the sieve of 425 micrometers of openings, and it may become 10-250 micrometers as an average particle size.

Next, the clothing material will be described.
Examples of the clothing material include wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, corn grits, straw flour, bread crumbs or starch, and these clothing materials can be used alone or in combination. . The clothing material may be a commercially available composition such as fried powder or tempura powder.
As flour, strong flour, semi-strong flour, medium flour, or weak flour can be used, but a weak flour having a low gluten content is preferred. Moreover, what flour roasted timely may be sufficient.

Although it does not specifically limit as starch, For example, corn starch, wheat starch, rice starch, potato starch, tapioca starch, sago palm starch, etc. are mentioned, These starches can be used individually or in mixture. In addition, processed starch such as roasted dextrin, highly branched cyclic dextrin, enzyme-modified starch, acid-degraded starch, oxidized starch, esterified starch, etherified starch, cross-linked starch, pregelatinized starch or wet heat-treated starch, etc. Can be used.
When starch is included as a clothing material, it is preferable to contain rice flour in the starch. In the case of a clothing material containing starch, by containing rice flour, the amount of oil in the clothing after the application of oil is reduced, so the texture becomes lighter and the crispness is increased. As used herein, rice flour is made from glutinous rice and / or glutinous rice and pulverized with a stone mill grinder, roll milling method, airflow milling method (jet mill), watering, high-speed mill (pin mill), etc. It is. As a compounding quantity of rice flour, it is preferable to contain 1 mass% or more with respect to the total amount of starch. More preferably, it is 2 mass% or more, More preferably, it is 3 mass% or more. As the amount of rice flour increases, the above-mentioned effect increases, so the upper limit is not particularly set. However, taking into account the binding property of the clothing material to the ingredients and the mass of the clothing, 50 mass with respect to the total amount of starch. % Or less is preferable.

If desired, food additives such as seasonings, thickeners, emulsifiers or fats and oils can be blended in the clothing material. Specific examples of food additives are given below.
As seasonings, salt, potassium chloride, tripotassium phosphate and other inorganic salts, sodium L-aspartate, DL-alanine, sodium glutamate, disodium 5'-inosinate, disodium 5'-uridylate, etc. Seasoning, organic acids such as calcium citrate, trisodium citrate, various incense powders, octagonal, musk, Chen skin, yam, pepper, pepper, garlic, ginger, onion, leeks and other spices, soy sauce, fish sauce, vinegar , Sauces and the like.
As thickeners, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, guar gum, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, caraya gum, pullulan, carboxymethylcellulose, microfiber And cellulose-like cellulose or far cerulean.

Examples of emulsifiers include glycerin fatty acid ester (monoglyceride, organic acid monoglyce, polyglyceride), sorbitan fatty acid ester, polyethylene glycol fatty acid ester, sucrose fatty acid ester, lecithin (soy lecithin, egg yolk lecithin), stearoyl calcium lactate, vegetable sterol, etc. Can be mentioned. Among the above, glycerin fatty acid ester, sucrose fatty acid ester, and lecithin are preferable because they have excellent texture (crispy feeling).
The fats and oils are not particularly limited as long as they are edible, vegetable oils such as rice bran oil, rice germ oil, palm oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, sunflower oil, coconut oil or perilla oil, Animal fats such as beef tallow, pork tallow, fish oil or milk fat can be listed. In addition, the above fats and oils alone, or mixed fats and oils, or fats and oils processed by partial hydrogenation, hydrogenation fractionation, fractionation, transesterification, etc. can be used. It doesn't matter. About 1 to 25% by weight, preferably about 2 to 20% by weight of the total amount of fats and oils is appropriate. The addition of fats and oils has the effect of reducing the texture of the garment and making it crispy. However, adding a large amount is not preferable because the garment becomes oily.

Next, the fried dress composition will be described.
As a compounding quantity of the crystalline cellulose composite compounded with a fried clothing composition, it is preferable to contain 0.01 mass% or more with respect to the dry weight of the fried clothing composition which does not contain a water | moisture content. More preferably, it is 0.05 mass% or more, More preferably, it is 0.1 mass% or more, Especially preferably, it is 0.5 mass% or more, Most preferably, it is 1.0 mass% or more. Since the effect of the present invention is improved as the compounding amount of the crystalline cellulose composite is increased, the upper limit is not particularly set, but is 99.9% by mass or less.

  The fried dressing composition preferably contains a sugar alcohol. By adding sugar alcohol, the amount of oil in the clothes after the oil application is reduced, and the overall hardness of the fried clothes remains unchanged and the surface hardness is improved. The effect improves the crispy texture. The sugar alcohol here is a chain polyhydric alcohol obtained by reducing a carbonyl group in the chemical structure of a saccharide. Specifically, sorbitol, maltitol, xylitol, reduced palatinose, erythritol, mannitol, lactitol, reduced syrup, etc. can be used, but sorbitol having a high effect per addition amount is preferable. As a compounding quantity of sugar alcohol, 1 mass% or more is preferable with respect to a fried clothing composition, More preferably, it is 2 mass% or more, More preferably, it is 3 mass% or more. As the sugar alcohol is increased, the above-described effect is increased, and thus the upper limit is not particularly set. However, in consideration of the binding property of the clothing material to the ingredients and the unity of the clothing, 50% by mass or less is preferable.

In addition, the fried dressing composition contains one or more components selected from seasonings, sweeteners, thickeners, swelling agents, emulsifiers, meat quality improvers, swelling agents, enzymes, flavors, vitamins, etc., as desired. can do. The amount of these components added is preferably such that it does not impair the effects of the present invention, and can be appropriately determined by those skilled in the art. Examples of the seasoning, thickener, emulsifier and the like are the same as those described in the components that can be blended in the clothing material. Other examples are given below.
Examples of the sweetener include sweeteners such as dextrin, oligosaccharide, sugar, xylose, glucose, sugar alcohol, reduced syrup, sodium saccharin, xylitol, aspartame, sucralose, sorbitol or stevia.
Examples of the swelling agent include sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, DL-potassium hydrogen tartrate, potassium L-tartrate, adipic acid, L-ascorbic acid, ammonium chloride or baking powder.
Examples of the meat quality improving agent include anabolic hormones.
Examples of the enzyme include agarase, actinidine, achromopeptidase, and the like. Examples of the fragrance include ethyl acetoacetate, acetophenone, and natural fragrances.
Examples of vitamins include L-ascorbic acid, vitamin E, and β-carotene (β-carotene or carotenoid pigment).

The state of the fried garment composition may be powdery or batter liquid. That is, the fried dressing composition can be used as it is in powder form, but can also be used as a slurry-like batter liquid by adding water. When using the fried garment composition as a batter liquid, it is adjusted by adding water so as to have an appropriate viscosity. The viscosity of the batter liquid can be adjusted as appropriate depending on the type of the ingredient, the amount of the batter liquid desired to adhere to the ingredient, and the like. For example, when used for tempura, a range of 100 to 10,000 mPa · s is preferable, and when used for fried chicken, a range of 5,000 to 100,000 mPa · s is preferable.
The ingredients are selected from meat, seafood, vegetables, or processed foods containing them. Meat includes chicken, pork, beef or lamb. Examples of the seafood include flounder, kiss, sardine, tuna, horse mackerel, Thai, shrimp, squid and octopus. The vegetable may be anything as long as it is used as a fried food ingredient, and examples thereof include pumpkin, sweet potato, potato, onion, eggplant, shiitake, matsutake, enokitake, green pepper, leek, carrot and burdock. Processed foods include ham, sausage, cheese, chikuwa, konjac or tofu. The ingredients are not limited to these.

Next, the manufacturing method of fried food is demonstrated.
The deep-fried food is completed through a process of attaching the fried clothing composition to the ingredients and a process of oiling it.
The process of applying the fried clothing composition to the ingredients is not particularly limited, but the fried clothing composition may be applied to the whole ingredients as they are, or the ingredients may be immersed in the batter liquid prepared with the fried clothing composition. good. In addition, the additive may be blended after the additive is applied to the entire ingredient, and then the fried clothing composition may be applied. After the ingredient is immersed in the liquid additive, the fried clothing composition is applied. Also good. In addition, when fried food is used as a fried food, the deep-fried clothing composition is dipped in a liquid batter solution, and then the bread crumbs are applied, or the fried clothing composition is applied to the ingredients, and the ingredients are dipped in the batter liquid or egg liquid. Later it is cooked, such as by applying bread crumbs.

For the oil brewing process, a method that can be usually used in the field of food production is used. The oil used for the oil pan is not particularly limited as long as it is usually used for deep-fried food. The oil is preferably immersed in oil at 165 to 185 ° C. for 2 to 8 minutes.
The deep-fried food thus obtained is preferably frozen in a quick freezer at −25 ° C. or lower, and preferably stored frozen at −15 to −25 ° C., without leaving for a long period of time at room temperature.
This fried frozen food can be re-oiled before eating, thawed in a microwave or oven, or thawed naturally.

<Measurement conditions for clothing hardness>
The hardness immediately after frying and after thawing was measured under the following conditions.
Apparatus: Rheometer (Fudo Kogyo Co., Ltd .: NRM-2002J type)
Adapter: Needle (3φ), cone (for stress relaxation measurement)
Main switch: A
Meter sensitivity switch: 2k
Sample stage speed: 2 cm / min

<Evaluation criteria for clothing>
The hardness of the surface of the garment was measured as a crispy index. The hardness of the garment surface is measured using a needle as an adapter. In addition, the hardness of the entire garment is measured using a cone as an adapter. The following criteria were used from the measured values of hardness.
In addition, in the measurement of the hardness of the entire garment using a cone as an adapter, the rate of decrease in hardness before and after thawing was also calculated from the following equation.
(1) Criteria for determining the hardness of the surface of a garment using a needle as an adapter ◎ (excellent):> 150 gf
○ (Good): 100 to 150 gf
X (impossible): <100 gf
(2) Criteria for the hardness of the entire garment using a cone as the adapter ◎ (excellent):> 1000 gf
○ (Good): 500 to 1000 gf
X (impossible): <500 gf
(3) Decrease rate of hardness before and after thawing (hardness immediately after frying-hardness after thawing) / hardness immediately after frying x 100 (%)

<Oil content measurement method>
1) Measure about 20 g of fried garments (the weight of fried garments).
2) Dry in an aerated oven at 105 ° C. for 1 hour to remove moisture.
Again, the weight of the fried clothes was measured, and the weight loss was taken as moisture.
3) The fried clothes after drying were cooled to room temperature in a desiccator (coexisting silica gel as a desiccant).
4) The fried clothes whose temperature was lowered after drying were put into a 500 mL glass beaker, 200 mL of diethyl ether (special grade reagent manufactured by Wako Pure Chemical Industries) was added, and the oil was extracted while grinding with a pestle.
5) The supernatant containing the extracted oil is filtered through a PTFE filter (aperture 0.46 μm) to obtain a filtrate.
6) The filtrate was introduced into a glass eggplant-shaped flask, and diethyl ether was distilled off under reduced pressure for about 1 hour using an evaporator (100 torr, 60 ° C.).
7) The weight of the residual liquid was measured, and the oil content (% by weight) was calculated from the following formula.
Oil content (% by weight) = weight of residual liquid (g) / prepared weight of fried garment (g) × 100

[Example 1]
After cutting the commercially available DP pulp, it was hydrolyzed in 2.5 mol / L hydrochloric acid at 105 ° C. for 15 minutes, then washed with water and filtered to produce a wet cake-like crystalline cellulose having a solid content of 50 mass%.
Crystallize wet cake crystal cellulose and propylene glycol alginate (Osaka Algin Co., Ltd., NLS-K) on a planetary mixer (Shinagawa Kogyo Co., Ltd., 5DM-03-R, stirring blade hook type) It added so that mass ratio with cellulose / propylene glycol ester of alginate might be 70/30, and it added water so that it might become 45 mass% of solid content. Then, it knead | mixed at 126 rpm and the crystalline cellulose composite material A was obtained. The kneading energy was 95 Wh / kg, and it was 48 ° C. when the temperature of the kneaded product after kneading was measured with a thermocouple. G ′ (storage elastic modulus) of the crystalline cellulose composite A was 0.09 Pa.

  Using this, each component was weighed with the composition of Example 1 in Table 1 and mixed with powder. Then, after adding 150 g of tap water (10 ° C.), the mixture was stirred with a whipper at a speed of 70 times / 30 seconds, and allowed to stand at room temperature for 10 minutes to prepare a batter solution. The batter liquid was sucked into a salad oil adjusted to about 170 ° C. with a 2 ml poly dropper and dropped at a speed of 60 drops / 30 seconds. After dripping, it was fried for 30 seconds and then scooped up with a perforated ball to produce a fried garment. This was left on a tempura paper for 10 minutes, and then the hardness immediately after frying was measured with a rheometer. In addition, fried balls are put in a freezer bag (Ziplock manufactured by Asahi Kasei Chemicals) and stored frozen in a freezer (−20 ° C.) for 4 days, then taken to room temperature and allowed to stand for 30 minutes. did. The results are shown in Table 3. The value in the table (cloth hardness) is the average of the values measured 10 times.

[Example 2]
In a planetary mixer, wet cake-like crystalline cellulose of Example 1, propylene glycol alginate, sodium carboxymethylcellulose and sodium so that the mass ratio of crystalline cellulose / propylene glycol alginate / carboxymethylcellulose sodium is 90/10/10. It was added and watered to a solid content of 50% by mass. The crystalline cellulose composite B was obtained by kneading at 126 rpm. The kneading energy was 100 Wh / kg, and the temperature after kneading was 52 ° C. G ′ of the crystalline cellulose composite B was 0.80 Pa.
Using this, each component was weighed with the composition of Example 2 in Table 1, and fried clothes were produced by the same method as in Example 1, and the hardness was measured. The results are shown in Table 3.

[Example 3]
In a planetary mixer, wet cake crystal cellulose of Example 1, propylene glycol alginate, sodium carboxymethylcellulose, sucrose fatty acid ester (Mitsubishi Chemical Foods, Inc., S-370), crystalline cellulose / propylene glycol alginate / It added so that the mass ratio of carboxymethylcellulose sodium / emulsifier might be 70/13/13/4, and it added water so that it might become 40 mass% of solid content. The crystalline cellulose composite C was obtained by kneading at 126 rpm. The kneading energy was 500 Wh / kg, and the temperature after kneading was 47 ° C. G ′ of the crystalline cellulose composite C was 1.80 Pa. Using this, each component was weighed with the composition of Example 3 in Table 1, and the hardness of which a fried garment was produced in the same manner as in Example 1 was measured. The results are shown in Table 3.

[Example 4]
0.97% by mass of crystalline cellulose composite B prepared in Example 2 and 0.03% by mass of sucrose fatty acid ester (Mitsubishi Chemical Foods, Inc., S-370) are prepared, mixed with powder, and crystalline cellulose composite Compound B and emulsifier powder mixture D were obtained. Using this, each component was weighed with the composition of Example 4 in Table 1, and the hardness of which a fried garment was produced in the same manner as in Example 1 was measured. The results are shown in Table 3.

[Comparative Examples 1-3]
The raw materials of the fried clothes were weighed as shown in Comparative Examples 1 to 3 in Table 2, respectively, and fried clothes were produced by the same method as in Example 1, and the hardness was measured. The results are shown in Table 3.
Theolas FD-301 (trade name_Asahi Kasei Chemicals Co., Ltd.) of Comparative Example 2 has a chemical composition of crystalline cellulose alone, and Comparative Example 2 is an example using a mixture of crystalline cellulose and propylene glycol alginate. .
Theolaus RC-591 (trade name_Asahi Kasei Chemicals Co., Ltd.) of Comparative Example 3 is a composite of crystalline cellulose and carboxymethylcellulose sodium at 89/11 (mass ratio).
Neither is a composite of crystalline cellulose and propylene glycol alginate, but when the storage modulus is measured in the same manner as in the examples, the G ′ of the mixture of Theola FD-301 and propylene glycol alginate is less than 0.01 Pa. there were. G 'of Theorus RC-591 was 0.2 Pa.

[Comparative Example 4]
As shown in Comparative Example 4 in Table 2, 0.97% by mass of Ceolus RC-591 and 0.03% by mass of propylene glycol alginate were weighed and mixed. This is not a composite of crystalline cellulose and propylene glycol alginate, but a mixture. And the fried clothes were produced by the same method as Example 1, and hardness was measured. The results are shown in Table 3.
Here, as a result of measuring the storage elastic modulus in the same manner as in the Examples, it was 0.2 Pa for the mixture of Theolas RC-591 and propylene glycol alginate. Since this value is the same value as that of Ceorus RC-591 alone shown in Comparative Example 3, it can be seen that the compounding of crystalline cellulose and propylene glycol alginate is not progressing in a normal powder mixing operation.

[Example 5]
In the composition of the fried garment of Example 1, 1.5% by mass of 87.9% by mass of the weak flour was replaced with rice flour (made by Ion Co., Ltd., Kamishin), and fried in the same manner as in Example 1. A garment was prepared and evaluated as in Example 1. As a result, the surface hardness (needle hardness) immediately after frying was improved by 120% compared to Example 1, and the overall hardness (cone hardness) was also improved by 130%. As a result of measuring the oil content in the fried clothes, Example 5 was 20% lower than Example 1 and the texture was light. Moreover, the rate of decrease in hardness before and after thawing was less than 5%, and the texture was almost unchanged before and after thawing.

[Example 6]
In the composition of the deep-fried garment of Example 1, 1.5 mass% of the weak flour 87.9% by mass was replaced with sugar alcohol (special grade sorbitol manufactured by Wako Pure Chemical Industries). Were prepared and evaluated in the same manner as in Example 1. As a result, the overall hardness (cone hardness) decreased to 680 gf while the surface hardness (needle hardness) immediately after frying was maintained at 135 gf. While the surface hardness was maintained, the overall hardness decreased, resulting in an increased crispness and a light texture. In addition, the oil content in the clothes was 20% lower than that in Example 1. Moreover, the rate of decrease in hardness before and after thawing was less than 5%, and the texture was almost unchanged before and after thawing.

[Example 7]
A commercially available frozen boiled shrimp was used as an ingredient, a batter solution was prepared using the fried clothing composition of Example 3, and the ingredients were immersed therein for 3 minutes. Then, it pulled up and left to stand for 1 minute, the excess batter liquid was dropped, and the shrimp tempura was prepared by the same operation as Example 1.

[Comparative Example 5]
Shrimp tempura was prepared in the same manner as in Example 7, except that the fried garment composition of Comparative Example 1 was used.

[Example 8]
Shrimp tempura was prepared in the same manner as in Example 7 except that the fried garment composition of Example 1 was used.
The appearance of shrimp tempura immediately after frying obtained in Example 7 and Comparative Example 5 was compared. The tempura using the crystalline cellulose composite (Example 7) was more uniform than the tempura without adding the crystalline cellulose composite (Comparative Example 5).
Moreover, when the external appearances of Example 7 and Example 8 were compared, Example 7 in which the storage elastic modulus of the crystalline cellulose composite was higher was superior to the uniformity of the clothes.
Furthermore, the shrimp tempura obtained above was made into a set of three, sealed in a freezer bag, and stored frozen at −20 ° C. for 4 days in a domestic refrigerator-freezer. Thereafter, the freezer bag was taken out from the freezer, left sealed for 10 minutes at room temperature, and then thawed at 300 W for 50 seconds using a household microwave oven. Shrimp tempura was taken out of the freezer bag and subjected to sensory evaluation by the following method.

<Sensory test of shrimp tempura>
The prototype shrimp tempura (after thawing) was evaluated by the following sensory test.
Healthy persons (6 males and 6 females) aged 24 to 55 years ate shrimp tempura and evaluated them according to the following evaluation criteria.
<Crispy feeling of clothes>
1 point: Inferior crispness 2 points: Slightly inferior crispness 3 points: Neither can be said 4 points: Slightly crispiness 5 points: Excellent crispness * Example using Comparative Example 5 as a reference (3 points) Judged.
* As a result of the questionnaire, the average evaluation is 4.0 or more as A, 3.5 or more as B, and less than 3.5 as C.

<Feeling of clothes>
×: Stickiness is large Δ: Neither can be said: ○: Stickiness is low * Examples were determined based on Comparative Example 5 as a reference (Δ).
As a result, in Example 7, the crisp feeling of the clothes was A (average 4.6), and in Example 8, the crisp feeling was A (average 4.1), and both showed good texture after thawing. . In all of the examples, stickiness was good (small).

  The present invention relates to a fried clothing composition that is highly uniform with clothing and does not impair the crispness and softness of clothing before and after thawing of frozen food, and is suitable for fried foods and frozen foods thereof. .

Claims (6)

  A fried clothing composition comprising a crystalline cellulose composite containing crystalline cellulose in an amount of more than 50% by mass and 99% by mass or less and a propylene glycol alginate in an amount of 1% by mass to less than 50% by mass, and a clothing material.   The deep-fried clothing composition according to claim 1, wherein the crystalline cellulose composite further contains sodium carboxymethylcellulose.   The deep-fried clothing composition according to claim 1 or 2, wherein the crystalline cellulose composite further contains an emulsifier.   The fried dressing composition according to any one of claims 1 to 3, wherein the dressing material contains starch containing 1 to 50 mass% of rice flour.   The frying clothes composition according to any one of claims 1 to 4, comprising a sugar alcohol in an amount of 1% by mass to 50% by mass.   The fried food using the fried-clothes composition as described in any one of Claims 1-5.