JP6821282B2 - Manufacturing method of oil-breading ingredients with bread crumbs and oil-boiled foods that oil them - Google Patents

Description

The present invention relates to an oil-filled ingredient with bread crumbs and a method for producing an oil-filled food containing the bread crumbs.

Oily foods such as croquettes and pork cutlets are obtained by attaching a batter to ingredients such as croquettes and pork and sprinkling them with bread crumbs. Since oil-based foods may have a problem that the batter is peeled off due to the space between the ingredients and the batter, soy protein is contained in order to improve the binding property to the batter ingredients. A method of immersing an ingredient in an O / W type emulsified oil (Patent Document 1) has been developed.
In addition, since the chances of cooking in a microwave oven have increased in ordinary households, processed starch and vegetable protein are used, which can maintain the texture and appearance of freshly fried batter immediately after oiling even if it is reheated in a microwave oven. The clothing material was developed (Patent Documents 2 and 3).
Recently, ingredients with bread crumbs such as croquettes and pork cutlets with bread crumbs have been developed and sold, and consumers can purchase oil with bread crumbs without cooking the ingredients. It has become possible to make delicious oil bread crumbs just by chopping.

Japanese Unexamined Patent Publication No. 3-216159 Japanese Unexamined Patent Publication No. 7-67565 JP-A-9-206016

Oil crumbs with bread crumbs have the advantage that it is not necessary to cook the ingredients, but on the other hand, the bread crumbs may come off during distribution, or the oil may foam during oiling and the ingredients may be mixed with each other. There is a problem that the bread crumbs are peeled off and scattered in the oil due to the contact with the bread crumbs.
Further, if the bread crumbs on the surface are peeled off during the transportation of the oil pan crumbs with the bread crumbs, there is a problem that the apparent commercial value of the obtained oil pan crumbs is lowered. Furthermore, if the frying oil continues to be oiled with the peeled bread crumbs remaining in the oil, the deterioration of the frying oil will accelerate and the burnt bread crumbs will adhere to the obtained oiled bread crumbs, which will reduce the apparent commercial value. There was also the problem.

In view of the above circumstances, it is an object of the present invention to solve the drawbacks of the oil bowing tool with bread crumbs and to provide a method for producing the oil bowing tool with bread crumbs with less peeling of bread crumbs. ..

As a result of diligent studies, the present inventor applied an aqueous solution containing soybean protein to the surface of the bread crumbs, instead of the conventional method of adding soybean protein to batter or the like. It has been found that the peeling of bread crumbs from the surface of the oil batter with bread crumbs can be reduced by adhering the bread crumbs, and the present invention has been completed.

That is, the first aspect of the present invention is a method for producing an oily food product in which a soybean protein-containing aqueous solution is attached to the surface of an ingredient to which bread crumbs are attached by spray spraying, and then oiled. It is a method for producing an oily food, which comprises blending defatted milk powder, powdered water candy, and powdered oil and fat in an aqueous solution.
A second aspect of the present invention is the method for producing an oily food according to the first aspect, wherein the soybean protein-containing aqueous solution contains 0.5 to 10% by mass of soybean protein.
A third aspect of the present invention is the method for producing an oily food according to the first or second aspect, wherein the ingredients to which the bread crumbs are attached are frozen.
In the fourth aspect of the present invention, the adhesion by the spray spray is sprayed from the upper part of the oil panning ingredient to which the bread powder is attached, then the inside and outside of the ingredient are turned over, and the spray is sprayed from the upper part of the ingredient again. The method for producing an oil spray food according to any one of the first to third aspects.
A fifth aspect of the present invention is any one of the first to third aspects, wherein the adhesion by the spray spray is spray sprayed from both the upper part and the lower part of the oil panning tool with the bread crumbs. The method for producing an oily food according to the embodiment.

A sixth aspect of the present invention is to attach an aqueous solution containing soy protein to the surface of an ingredient with bread crumbs by spraying to obtain bread crumbs from an oil crumbs ingredient with bread crumbs at the time of distribution or oiling. It is a method of suppressing peeling, which is a method of suppressing peeling of bread crumbs, which comprises blending defatted milk powder, powdered candy, and powdered oil and fat in the soy protein-containing aqueous solution.
A seventh aspect of the present invention is the method for suppressing peeling of bread crumbs according to the sixth aspect, wherein the soybean protein-containing aqueous solution contains 0.5 to 10% by mass of soybean protein.

According to the present invention, it is possible to prevent the bread crumbs on the surface of the ingredients from peeling off during the distribution of the oil-bread crumbs-containing ingredients, so that the commercial value of the obtained oil-brush food can be prevented from deteriorating.
Further, according to the present invention, the bread crumbs from the surface of the ingredients can be reduced from peeling off during oiling, so that the burnt bread crumbs are less likely to adhere to the ingredients and are used for oiling. It is possible to suppress an increase in acid value and coloring of frying oil.
Further, when the same frying oil is used to continuously oil the ingredients twice or more to remove the frying residue (bread crumbs floating in the oil) in the middle of the oil pan, the ingredients of the present invention are used to make the bread crumbs. Since the amount of bread crumbs dispersed in the oil is small, the amount of oil-absorbed fried waste (bread crumbs floating in the oil) to be removed is small. When the amount of oil-absorbed fried residue (bread crumbs floating in the oil) is reduced, the amount of frying oil is reduced, and the amount of additional oil in the middle of the oil pan can be reduced, resulting in use. The total amount of frying oil used can be reduced.
Further, according to the present invention, it is possible to obtain an oily food with a crispy texture.

A soy protein aqueous solution is sprayed from the upper part of the oil panning ingredient with bread crumbs placed on the belt conveyor, then the ingredients are turned upside down with a baffle plate, and the soy protein is placed on the belt conveyor again from the upper part of the ingredient. It is a figure which sprays an aqueous solution. A soy protein aqueous solution is sprayed from the upper part of the bread crumbed oil butterfly ingredient placed on the belt conveyor, then the front and back of the ingredient are turned over by a front-back reversing device, and soybeans are placed from the upper part of the ingredient placed on the belt conveyor again. It is a figure which is spraying the protein aqueous solution. It is a figure in which the soybean protein aqueous solution is sprayed from both the upper part and the lower part on the oil panning tool material with bread crumbs placed on a belt conveyor having a mesh structure on the surface on which the transported object is placed.

First, the oil-breading tool with bread crumbs of the present invention will be described.
As the ingredient of the oil squid ingredient with bread powder of the present invention, meat, seafood, vegetables and the like generally used as the ingredient of the oil squid can be used, and for example, pork, chicken, beef and minced meat cutlet. Examples include wood, tuna, bonito, salmon, mackerel, horse mackerel, squid, kiss, squid, octopus, oyster, eggplant, onion, potato, sweet potato, pumpkin, croquette ingredients and the like.
The oil-breading ingredient with bread crumbs of the present invention is obtained by coating the ingredient with a batter and then adding bread crumbs to which an aqueous solution containing soybean protein is attached.
As the batter, a commonly used batter can be used, and a mixture of wheat flour, starch, egg yolk, egg white, whole egg or the like in water, or an egg liquid or the like can be used. Further, as the bread crumbs, commercially available bread crumbs can be used.
As the ingredients with bread crumbs, the ingredients that have been cooked and breaded can be used as they are, but chilled products obtained by refrigerating the ingredients with bread crumbs can also be used. In addition, since it is commercially available, it can be easily obtained, it can be used at any time because it has high storage stability, and the soybean protein aqueous solution can be uniformly adhered to the bread crumbs. As the material, it is more preferable to use a frozen product obtained by freezing it. In the case of freezing treatment, it is preferable to perform quick freezing treatment at −5 ° C. to −60 ° C. in order to maintain the freshness of the ingredients.

The soybean protein-containing aqueous solution to be attached to the bread crumbs-containing oil butterfly ingredient preferably contains 1 to 20% by mass, more preferably 2 to 15% by mass, and most preferably 2.5 to 10% by mass of soybean protein. Is. This is because the effect of the present invention can be more exerted within such a range, and the soybean protein aqueous solution can be more uniformly attached to the ingredients with bread crumbs.
Further, the viscosity of the soybean protein aqueous solution is preferably 1 to 100 mPas, more preferably 3 to 50 mPas, from the viewpoint of preventing clogging of the nozzle when spraying and spraying the aqueous solution more uniformly. , 10 to 30 mPas is most preferable.
As the soybean protein, extracted soybean protein, isolated soybean protein, concentrated soybean protein, soymilk powder and the like, and enzymatically decomposed soybean protein obtained by enzymatically decomposing these soybean proteins can be used. As a commercial product of a preparation containing extracted soy protein, there is a product "Plusmate TH-1S" sold by Nisshin Oillio Group Co., Ltd., and as a commercial product of isolated soy protein, it is sold by Nisshin Oillio Group Co., Ltd. Examples include the products "Solpy 4000H" and "Solpy 5000H", and examples of the commercially available concentrated soy protein include the product "Solpy 1500" sold by Nisshin Oillio Group Co., Ltd.
Concentrated soy protein should be used as the soy protein in the soy protein aqueous solution in order to prevent the nozzle of the sprayer from clogging due to gelation of soy protein when spraying and to make it easy to spray with low viscosity. preferable.
In addition to water and soy protein, the soy protein-containing aqueous solution can contain sugars such as starch syrup, defatted milk powder, starch, dextrin, powdered fats and oils, egg yolk, egg white, whole egg, emulsifier and the like.
Among these, in particular, from the viewpoint of further exerting the effect of the present invention, it is preferable to blend one or more selected from skim milk powder, powdered starch syrup, and powdered fat and oil, and skim milk powder, powdered starch syrup, and powder. It is more preferable to add fats and oils.
In order to produce a soy protein aqueous solution containing defatted milk powder, powdered candy, and powdered fat, it is possible to add each raw material to water, but it is a food for meat processing sold by Nisshin Oillio Group Co., Ltd. When the material (trade name: Plasmate TH-1S) is used, a soy protein solution can be easily produced simply by mixing a food material for meat processing and water. This food material for meat processing contains 65% by mass of extracted soy protein, and contains 15% by mass of skim milk powder, 15% by mass of powdered starch syrup, and 5% by mass of powdered fats and oils as other materials.

It is most preferable that the soy protein aqueous solution is adhered to the entire circumference of the ingredients to which the bread crumbs are attached, but the soy protein aqueous solution is not partially adhered due to the operability of adhesion of the soy protein aqueous solution described below. Even if a place occurs, the effect of the present invention can be achieved as long as the soy protein aqueous solution adheres to most of the surroundings of the ingredients.
The method of adhering the soy protein aqueous solution to the bread crumbs-attached oil butterfly ingredients is not particularly limited, and examples thereof include a method of spraying the soy protein-containing aqueous solution onto the bread crumbs surface or applying it directly to the bread crumbs with a brush or the like. The spraying method is preferable in consideration of the properties and the maintenance of the appearance of the ingredients.
For the adhesion of the soy protein aqueous solution by spray spraying, after spraying from the upper part of the oil panning tool with bread crumbs, the ingredients can be turned upside down and sprayed again from the upper part of the ingredients.
In addition, the soybean protein aqueous solution can be spray-sprayed from both the upper part and the lower part of the oil panning tool with bread crumbs.
In the actual production line, the soy protein aqueous solution can be continuously adhered by spraying the soy protein aqueous solution to the place where the oil butterfly ingredient with bread crumbs is placed on the belt conveyor and moved. ..

Specifically, as shown in FIGS. 1 and 2, an oil panning tool with bread powder is placed on a belt conveyor and moved, and an aqueous soybean protein solution is sprayed on the tool from a spraying device installed on the upper part of the belt conveyor. After spraying, the front and back of the ingredient are turned over by a front-back reversing device or a baffle plate, the ingredient is sent to the belt conveyor again, and the soybean protein aqueous solution is sprayed onto the ingredient from the spraying device installed on the upper part of the belt conveyor. By doing so, the soybean protein aqueous solution can be uniformly adhered to the entire surface of the ingredient. In this case, a fluororesin sheet or wire mesh can be used as the belt of the belt conveyor.
Further, as shown in FIG. 3, in the actual production line, the oil syrup material with bread crumbs is placed on a belt conveyor having a mesh structure on which the transported matter is placed, and the soy protein is moved from both the upper part and the lower part of the belt conveyor. By spraying the aqueous solution, the soy protein aqueous solution can be uniformly adhered to the entire surface of the ingredient. A wire mesh can be used as a belt of a belt conveyor having a mesh structure.

The oil butterfly ingredient with bread powder of the present invention may be oiled immediately after the soybean protein-containing aqueous solution is attached, but various merits can be obtained by freezing after the soybean protein-containing aqueous solution is attached. Be done. Specifically, by freezing the soybean protein-containing aqueous solution attached, the ingredients to which the soybean protein-containing aqueous solution is attached can be stored for a long period of time, and when they are distributed in a frozen state or when they are not frozen. This is because it is possible to further suppress the peeling of bread crumbs from the oil pan with bread crumbs due to shaking during distribution.
For freezing, it is preferable to perform a quick freezing treatment at −5 ° C. to −60 ° C. in order to maintain the freshness of the ingredients.

Next, the oil-based food of the present invention and a method for producing the same will be described.
The oil-boiled food of the present invention is obtained by oiling the oil-breading ingredients with bread crumbs described above.
Then, the method for producing an oil-boiled food of the present invention is a method in which a soybean protein-containing aqueous solution is attached to the surface of an ingredient to which bread crumbs are attached, and then oil-boiled.
The method of adhering the soybean protein-containing aqueous solution to the surface of the ingredients, the soybean protein-containing aqueous solution, and the ingredients with bread crumbs is as described above.
As the ingredients to which the bread crumbs to which the soybean protein aqueous solution is attached are attached, it is preferable to use frozen ones because the swelling of the bread crumbs can be suppressed. Freezing is preferably quick freezing at −5 ° C. to −60 ° C. in order to maintain the freshness of the ingredients.
The soybean protein-containing aqueous solution was attached in order to improve the storage stability of the ingredients to which the soybean protein-containing aqueous solution was attached and to further suppress the peeling of the bread crumbs from the bread crumbs-containing oil butterfly ingredients due to shaking during distribution. After that, it is preferable to freeze it before oiling. Freezing is preferably quick freezing at −5 ° C. to −60 ° C. in order to maintain the freshness of the ingredients.
Further, the frozen bread crumbs oiling ingredients may be oiled after thawing, but they can also be oiled as they are without thawing.
The oiling conditions are not particularly limited, and for example, the oil can be fried at 160 to 200 ° C., preferably 170 to 190 ° C. for 30 seconds to 5 minutes, and can be fried twice.
Further, in particular, when the same frying oil is continuously oiled twice or more, preferably 2 to 30 times continuously, the effect of suppressing an increase in the acid value and coloring of the frying oil used in the oiling. In addition, the amount of frying oil is reduced and the amount of added oil in the middle of oiling is reduced, so that the total amount of frying oil used can be reduced.
Vegetable oil and animal oil can be used as the frying oil. Examples of the vegetable oil include soybean oil, rapeseed oil, corn oil, red flower oil, cottonseed oil, palm oil, olive oil, sesame oil and the like, and the animal oil includes lard. And so on.

Next, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Preparation of soy protein-containing aqueous solution]
To 900 g of water, 100 g of a food material for meat processing (sold by Nisshin Oillio Group Co., Ltd., trade name: Plasmate TH-1S) is added, mixed at room temperature for 3 minutes with a homomixer (1000 rpm), and soy protein is added. A soy protein-containing aqueous solution (viscosity: 18 mPas) containing 6.5% by mass was prepared. The food material for meat processing used contains 65% by mass of extracted soy protein, and other materials include 15% by mass of skim milk powder, 15% by mass of powdered starch syrup, and 5% by mass of powdered fats and oils. The content of the food material for meat processing in the obtained aqueous solution containing soybean protein is 10% by mass, and the content of the extracted soybean protein is 6.5% by mass.

[Bread crumb peeling test by shaking frozen croquette (Example 1, Comparative Example 1)]
Commercially available frozen croquette ingredients for oil croquettes with bread powder (Sanmaruko Foods Co., Ltd. sale, product name: DV croquette 65R Baron, size: length about 10 cm, width about 5 cm, thickness about 3 cm, weight: about 65 g / piece ) An aqueous solution of soy protein was sprayed on all the surfaces of the two pieces. Put two croquette ingredients in a plastic bag, place them in a shaking incubator, shake for 30 minutes (shaking conditions: 200 times / minute), and then put them in a quick freezer at -20 ° C for 15 minutes. It was placed on the shaking incubator again and shaken for 30 minutes (shaking condition: 200 times / minute). This shaking and freezing were repeated a total of 4 times, and the mixture was shaken for a total of 4 hours. Finally, after freezing for 15 minutes, the croquette ingredients were taken out from the freezer and the mass of the peeled bread crumbs was measured (Example 1). As a comparison, the same test was conducted using the same commercially available frozen croquette ingredient without spraying the soybean protein aqueous solution (Comparative Example 1).

As a result of the test, in Example 1 in which the soy protein aqueous solution was spray-sprayed, the mass of the bread crumbs peeled off after shaking was 0.7 g (about 0.4 g per croquette), but the soy protein aqueous solution was spray-sprayed. In Comparative Example 1 in which the bread crumbs were not shaken, the mass of the bread crumbs peeled off after shaking was 2.9 g (about 1.5 g per croquette), and about four times as much bread crumbs as in Example 1 were peeled off.
From this, it can be seen that according to the present invention, it is possible to reduce the peeling of bread crumbs due to vibration or the like at the distribution stage of the frozen croquette ingredients for oil croquettes with bread crumbs.

[Bread crumb peeling test by oil croquette of frozen croquette (Example 2, Comparative Example 2)]
Commercially available frozen croquette ingredients for oil croquettes with bread crumbs (size: length about 10 cm, width about 5 cm, thickness about 3 cm, weight: about 65 g / piece) A soy protein aqueous solution was spray-sprayed on the entire surface. .. The two obtained croquette ingredients were oiled with canola oil (1 kg) at 180 ° C. for 3 minutes to obtain croquettes. After oiling, the oil-absorbed bread crumbs dispersed in the oil were collected with a wire mesh scrap remover, and the mass thereof was measured (Example 1). As a comparison, the same test was conducted using the same commercially available frozen croquette ingredient without spraying the soybean protein aqueous solution (Comparative Example 1).

As a result of the test, in Example 2 in which the soy protein aqueous solution was spray-sprayed, the mass of the oil-absorbed bread crumbs dispersed in the oil was 1.5 g (about 0.8 g per croquette), but the soy protein. In Comparative Example 1 in which the aqueous solution was not sprayed, the mass of the peeled bread crumbs dispersed in the oil was 6.0 g (about 3 g per croquette), and about four times the amount of oil-absorbed bread crumbs as in Example 2 was recovered. It was.
From this, according to the present invention, when the croquette ingredients are continuously oiled with the same oil, the amount of oil-absorbed bread crumbs removed during the oiling can be reduced. As a result, the decrease in frying oil can be suppressed and the amount of additional oil can be reduced, so that the amount of frying oil used can be reduced.

[Oil deterioration confirmation test after oiling of frozen croquette (Example 3, Comparative Example 3)]
About 160 commercially available frozen croquette ingredients for oil croquettes with bread powder (size: length about 10 cm, width about 5 cm, thickness about 3 cm, weight: about 65 g / piece), soy protein on the entire surface of the frozen croquette ingredients The aqueous solution was sprayed. Eight frozen croquette ingredients spray-sprayed with soy protein aqueous solution are oiled with canola oil (4 kg) at 180 ° C for 3 minutes, then the croquette is taken out, and eight frozen croquette ingredients spray-sprayed with another soy protein aqueous solution are 3 Oiled for a minute. In this way, the same frying oil was continuously oiled 20 times, and the frozen croquette ingredients spray-sprayed with a total of 160 soy protein aqueous solutions were oiled. After the oiling was completed, the acid value (AV) of the frying oil used was measured (Example 3). For comparison, the same commercially available frozen croquette ingredient was used, and the same test was conducted without spraying the soybean protein aqueous solution (Comparative Example 3).
After oiling, the amount of peeled bread crumbs floating in the frying oil of Example 3 was small, but the amount of peeled bread crumbs floating in the frying oil of Comparative Example 3 was very large.
The acid value of the frying oil before and after the oil was measured to examine the deterioration of the oil. Further, the chromaticity of the frying oil before and after the oiling was measured using a Robibond automatic colorimetric meter (manufactured by Rigosha, device name: Lobibond PFX995, cell used: RYBN, 5.25, Path). Table 1 shows the measurement results of acid value and chromaticity.

From the results in Table 1, the frying oil after the oiling of Example 3 using the ingredients spray-sprayed with the soybean protein aqueous solution was the oiling oil of Comparative Example 3 using the ingredients not spray-sprayed with the soybean protein aqueous solution. Compared with the later frying oil, the acid value was low and the chromaticity value was also small. Therefore, according to the present invention, it can be seen that deterioration (increased acid value, coloring) of the frying oil used in the oil spray can be suppressed.

[Oil remaining amount confirmation test after oiling of frozen croquette (Example 4, Comparative Example 4)]
About 40 commercially available frozen croquette ingredients for oil croquettes with bread powder (size: length about 10 cm, width about 5 cm, thickness about 3 cm, weight: about 65 g / piece), soy protein on the entire surface of the frozen croquette ingredients The aqueous solution was sprayed. The two obtained croquette ingredients were oiled with canola oil (1 kg) at 180 ° C. for 3 minutes, and then the croquette was taken out, and the oil-absorbed bread crumbs dispersed in the oil were recovered with a wire mesh scrap remover. The operation of collecting the oiled bread crumbs and the oil-absorbed bread crumbs was repeated 20 times in total, and a total of 40 croquette ingredients were oiled (Example 4). For comparison, the same commercially available frozen croquette ingredient was used, and the same test was conducted without spraying the soybean protein aqueous solution (Comparative Example 4).
The remaining amount (mass) of the oil after oiling 20 times in total was measured. The results are shown in Table 2.

As can be seen from Table 2, the remaining amount of oil in Example 4 was 880 g (reduced amount of oil: 120 g), but the remaining amount of oil in Comparative Example 4 was 600 g (reduced amount of oil: 400 g). The oil loss in Example 4 was about 1/3 that of Comparative Example 4.
From this, according to the present invention, when the same frying oil is used to squeeze the croquette ingredients twice or more in succession, the amount of oil-absorbed fried residue (bread powder floating in the oil) to be removed is reduced. Therefore, the decrease in the amount of frying oil can be suppressed, and the amount of additional oil in the middle of the oil pan can be reduced, and as a result, the total amount of frying oil used can be reduced.

[Preparation of soy protein-containing aqueous solution]
To 450 g of water, 50 g of a food material for meat processing (sold by Nisshin Oillio Group Co., Ltd., trade name: Plasmate TH-1S) is added, mixed at room temperature for 3 minutes with a homomixer (1000 rpm), and soy protein is added. A soy protein-containing aqueous solution A (viscosity: 18 mPas) containing 6.5% by mass was prepared. The food material for meat processing used contains 65% by mass of extracted soy protein, and other materials include 15% by mass of skim milk powder, 15% by mass of powdered starch syrup, and 5% by mass of powdered fats and oils. The content of the food material for meat processing in the obtained aqueous solution containing soybean protein is 10% by mass, and the content of the extracted soybean protein is 6.5% by mass.

[Production of frozen croquette (Example 5, Comparative Example 5)]
Commercially available frozen croquette ingredients for oil croquettes with bread crumbs (sold by Nichirei Foods Inc., product name: croquette with crispy clothes (baron), size: length about 9 cm, width about 6.5 cm, thickness about 2.5 cm , Weight: about 70 g / piece), soy protein aqueous solution was spray-sprayed on the entire surface. The obtained croquette was placed in a quick freezer at −30 ° C. for 1 hour to freeze, and then stored in a freezer at −18 ° C. for several days.
The frozen croquette ingredients were oiled with canola oil at 180 ° C. for 3 minutes to obtain croquettes. The obtained croquette was used for sensory evaluation and acoustic analysis of plosive sound (Example 5).
For comparison, the same commercially available frozen croquette ingredients were used, and the croquette was oiled in the same manner except that the soy protein aqueous solution was not sprayed, and the obtained croquette was subjected to sensory evaluation and acoustic analysis of crushing sound. (Comparative example 5).
[Sensory evaluation of oiled croquette]
The oiled croquettes obtained in Example 5 and Comparative Example 5 were left to stand for one and a half hours, and the heat-removed croquettes were subjected to sensory evaluation by a two-point discrimination test by 16 panelists.
Specifically, after having 16 panelists eat the croquettes of Example 5 and Comparative Example 5, the one with the stronger aroma, crispness, richness and umami was selected, which is generally preferable. I had them choose the one. Table 3 shows the total number of panelists selected for each item.

As can be seen from the results in Table 3, the number of panelists selected in all items was greater in the croquette of Example 5 spray-sprayed with the soy protein aqueous solution than in the croquette of Comparative Example 5 spray-sprayed with the soy protein aqueous solution. There were many.

[Acoustic analysis of oily croquette plosives]
The oily croquettes obtained in Example 5 and Comparative Example 5 were left for one and a half hours, and the croquettes that had been heated were subjected to acoustic analysis of the crushing sound in order to objectively evaluate the sakumi, and soy protein. The difference in sound pressure level of the crushing sound of the croquette sprayed with the aqueous solution and the croquette not sprayed with the aqueous solution was compared.
Specifically, 10 oiled croquettes were crushed using an acoustic analyzer, and the sound pressure level (dB) of the crushing sound in the sound range (500 to 5000 Hz) emitted when crushing was measured. The measured range is divided into three ranges: low range (500 to 1000 Hz), mid range (2000 to 4000 Hz), and high range (5000 to 10000 Hz), and the sound pressure level of the crushed sound of 10 croquettes in each range. Was averaged, and the obtained value was used as the sound pressure level of the croquette crushing sound in each range.
As the acoustic analysis device, the device shown in Fig. 1 of p390 of the August 2004 issue of the Journal of the Japanese Society of Food Science and Technology was used. According to this device, the stronger the croquette's crispness in each range, the higher the sound pressure level can be obtained.
As a result of acoustic analysis of the crushing sound, the sound pressure level of the crushing sound of the croquette of Comparative Example 5 in which the soybean protein aqueous solution was not sprayed was 47.0 dB in the low range, 55.8 dB in the middle range, and 54. The sound pressure level of the crushed sound of the croquette of Example 5 sprayed with the soybean protein aqueous solution was 47.8 dB in the low range, 57.0 dB in the middle range, and 54.6 dB in the high range, whereas it was 2 dB. there were.

[Preparation of soy protein-containing aqueous solutions A to B]
To 450 g of water, 50 g of a food material for meat processing (sold by Nisshin Oillio Group Co., Ltd., trade name: Plasmate TH-1S) is added, mixed at room temperature for 3 minutes with a homomixer (1000 rpm), and soy protein is added. A soy protein-containing aqueous solution A (viscosity: 18 mPas) containing 6.5% by mass was prepared. The food material for meat processing used contains 65% by mass of extracted soy protein, and other materials include 15% by mass of skim milk powder, 15% by mass of powdered starch syrup, and 5% by mass of powdered fats and oils. The content of the food material for meat processing in the obtained aqueous solution containing soybean protein is 10% by mass, and the content of the extracted soybean protein is 6.5% by mass.
Further, 32.5 g of commercially available extracted soybean protein was added to 467.5 g of water, mixed with a homomixer (1000 rpm) for 3 minutes at room temperature, and the soybean protein-containing aqueous solution B containing 6.5% by mass of soybean protein ( Viscosity: 10 mPas) was prepared. The content of the extracted soybean protein in the obtained soybean protein-containing aqueous solution is 6.5% by mass.
In addition, 10 g of isolated soy protein (sold by Nisshin Oillio Group Co., Ltd., trade name: Solpy 4000H) was added to 390 g of water and mixed with a homomixer (5000 rpm) for 3 minutes at room temperature to add 6.5 soy protein. A soy protein-containing aqueous solution C (viscosity: 16 mPas) containing% by mass was prepared. The content of the isolated soybean protein is 2.5% by mass.
Regarding the isolated soybean protein, an attempt was made to prepare an aqueous soybean protein solution having the same concentration as the extracted soybean protein at 6.5% by mass, but the viscosity was as high as 763 mPas, which was not suitable for spraying. Further, when aqueous solutions having the concentrations of the separated soy protein of 3.25% by mass, 2.5% by mass, and 2.0% by mass were prepared, the viscosities were 69 mPas, 16 mPas, and 8 mPas, respectively, so 2.5. I decided to test with mass%.
Moreover, since the isolated soybean protein is inferior in solubility in water as compared with the extracted soybean protein, the number of revolutions of the homomixer was increased to adjust.

[Bread crumb peeling test by shaking frozen croquette (Examples 6 to 8, Comparative Example 6)]
Commercially available frozen croquette ingredients for oil croquettes with bread crumbs (sold by Nichirei Foods Inc., product name: croquette with crispy clothes (baron), size: length about 9 cm, width about 6.5 cm, thickness about 2.5 cm , Weight: about 70 g / piece)) Soy protein aqueous solution A, B, or C was spray-sprayed on the entire surface of the two pieces. Put two croquette ingredients in a plastic bag, place them in a shaking incubator, shake for 30 minutes (shaking conditions: 200 times / minute), and then put them in a quick freezer at -20 ° C for 15 minutes. It was placed on the shaking incubator again and shaken for 30 minutes (shaking condition: 200 times / minute). This shaking and freezing were repeated a total of 4 times, and the mixture was shaken for a total of 4 hours. Finally, after freezing for 15 minutes, the croquette ingredients were taken out from the freezer and the mass of the peeled bread crumbs was measured (Examples 6 to 8). For comparison, the same commercially available frozen croquette ingredient was used, and the same test was conducted without spraying the soybean protein aqueous solution (Comparative Example 6). The test results are shown in Table 4.

As can be seen from the results in Table 4, in Comparative Example 6 in which the soybean protein aqueous solution was not sprayed, the mass of the bread crumbs peeled off after shaking was 3.8 g (about 1.9 g per croquette). there were. On the other hand, the masses of the bread crumbs peeled off after shaking in Examples 6, 7, and 8 in which the soy protein aqueous solution was sprayed were 0.8 g, 2.3 g, and 0.8 g, respectively (0.4 g per croquette, respectively). , 1.1 g, 0.4 g), and the peeling of bread crumbs was less than that of Comparative Example 6 in which the soy protein aqueous solution was not spray-sprayed.
From this, it can be seen that according to the present invention, it is possible to reduce the peeling of bread crumbs due to vibration or the like at the distribution stage of the frozen croquette ingredients for oil croquettes with bread crumbs.

[Bread crumb peeling test by oil croquette of frozen croquette (Examples 9 to 11, Comparative Example 7)]
Commercially available frozen croquette ingredients for oil croquettes with bread crumbs (sold by Nichirei Foods Inc., product name: croquette with crispy clothes (baron), size: length about 9 cm, width about 6.5 cm, thickness about 2.5 cm , Weight: about 70 g / piece) Soy protein aqueous solution A, B, or C was spray-sprayed on the entire surface of the two pieces. The two obtained croquette ingredients were oiled with canola oil (1 kg) at 180 ° C. for 3 minutes to obtain croquettes. After the oil was added, the state of the bread crumbs floating in the frying oil was visually observed. Further, after oiling, the oil-absorbed bread crumbs dispersed in the oil were collected with a wire mesh scrap remover, and the mass thereof was measured (Examples 9 to 11). For comparison, the same commercially available frozen croquette ingredient was used, and the same test was conducted without spraying the soybean protein aqueous solution (Comparative Example 7). The results are shown in Table 5.

As can be seen from the results in Table 5, in Comparative Example 7 in which the soybean protein aqueous solution was not sprayed, the mass of the peeled bread crumbs dispersed in the oil was 4.7 g (about 2.3 g per croquette). .. On the other hand, in Examples 9, 10 and 11 in which the soybean protein aqueous solution was spray-sprayed, the masses of the oil-absorbed bread crumbs dispersed in the oil were 1.4 g, 2.4 g and 2.5 g, respectively (0, respectively, per croquette). The amount of bread crumbs suspended in the frying oil was smaller than that of Comparative Example 7 in which the soybean protein aqueous solution was not spray-sprayed at 0.7 g, 1.2 g, and 1.2 g). In particular, in the case of Example 9 in which the soybean protein aqueous solution using the food material for meat processing was spray-sprayed, the amount of bread crumbs floating in the frying oil was smaller than in the cases of Examples 10 and 11. Visual observation also showed that the amount of bread crumbs suspended in the frying oil was smaller in Examples 9, 10 and 11 than in Comparative Example 7, and was the smallest in Example 9.

The method for producing an oil-boiled ingredient with bread powder, an oil-boiled food obtained by oiling it, and an oil-boiled food using the oil-boiled ingredient with bread powder of the present invention can be widely used in the food field. ..

1: Oil butterfly tool with bread powder 2: Belt conveyor 3: Interfering plate 4: Spraying device 5: Soy protein-containing aqueous solution 6: Travel direction of upper belt of belt conveyor 7: Travel direction of lower belt of belt conveyor 8: Front and back reversal Device 9: Rotation direction of front / back reversing device 10: Belt conveyor with a mesh structure on the surface on which the transported object is placed

Claims (7)

A method for producing an oily food product in which a soy protein-containing aqueous solution is attached to the surface of an ingredient to which bread crumbs are attached by spraying, and then oiled. The soy protein-containing aqueous solution is added with defatted milk powder, powdered candy, and powder. A method for producing oily foods, which comprises blending fats and oils. The method for producing an oily food according to claim 1, wherein the soybean protein-containing aqueous solution contains 0.5 to 10% by mass of soybean protein. The method for producing an oily food according to claim 1 or 2, wherein the ingredients to which the bread crumbs are attached are frozen. The first aspect of the present invention is that the adhesion by the spray spraying is sprayed from the upper part of the oil panning tool to which the bread crumbs are attached, then the ingredients are turned over and sprayed again from the upper part of the ingredients. The method for producing an oil spray food according to any one of 3 to 3. The method for producing an oil-boiled food according to any one of claims 1 to 3, wherein the adhesion by the spray spray is spray-sprayed from both the upper part and the lower part of the oil-brushing ingredient to which the bread crumbs are attached. .. It is a method of suppressing the peeling of bread crumbs from the bread crumbs oiling ingredients during distribution or oiling by attaching a soy protein-containing aqueous solution to the surface of the breaded ingredients by spraying. A method for suppressing peeling of bread crumbs, which comprises blending defatted milk powder, powdered candy, and powdered oil and fat into the soy protein-containing aqueous solution. The method for suppressing peeling of bread crumbs according to claim 6, wherein the soybean protein-containing aqueous solution contains 0.5 to 10% by mass of soybean protein.