JP7220205B2 - Coated food fried in oil, method for producing the same, and method for producing food material for fried in oil - Google Patents

Description

TECHNICAL FIELD The present invention relates to a battered food product in which batter is attached to the surface of ingredients, and a food material for frying which is an intermediate in the production thereof.

Battered foods such as tempura and fried foods are obtained by frying ingredients (food materials for frying) in which batter is attached to the surface of ingredients composed of various ingredients. By frying the food material for frying with oil, the ingredients are heated without being in direct contact with the frying oil due to the coating material, and are finished juicy, and the coating material is crispy due to the evaporation of the water content due to the direct contact with the frying oil. It becomes a batter with a dry texture. The crispness of the batter greatly contributes to the deliciousness of the battered fried food.

However, the crispy texture of the batter can be enjoyed only immediately after cooking, and as time passes after cooking, the moisture in the ingredients moves into the batter, and the crispy batter loses its commercial value. There was a problem that the Especially in recent years, against the background of the trend toward nuclear families and individual meals, so-called ready-to-eat foods that can be easily eaten by simply defrosting naturally or cooking with a heat cooker such as a microwave oven. While the demand for frozen batter-cooked fried foods is rapidly increasing, such frozen batter-covered foods have a problem of reduced texture caused by moisture transfer from ingredients to batter. tend to become

Regarding the technology for improving fried food with batter, Patent Document 1 discloses that a primary batter containing whipped egg white and wheat flour is attached to the surface of seafood as an ingredient, and further, on the outside of the primary batter, It describes a method of producing a frozen tempura food by attaching a layer of a secondary batter containing wheat flour, frying it, and then freezing it. According to Patent Document 1, the primary batter has numerous air bubbles inside it after frying, and has the effect of absorbing water (separation) coming out of the ingredients, so the method described in Patent Document 1 The resulting frozen tempura food does not lose its shape or peel off even after being frozen, thawed, and re-boiled, and is said to be palatable.

In Patent Document 2, as a method of processing live seafood or crustaceans into fried products, tempura products, etc. while maintaining their freshness and taste, egg white liquid is attached to the surface of seafood or crustaceans as ingredients. It describes a method in which the frozen product is frozen, transported to a remote processing plant, thawed at the processing plant, and then fried with batter liquid and bread crumbs or tempura batter. According to Patent Document 2, the action of the egg white liquid adhered to the ingredients before freezing prevents the ingredients from drying out during subsequent frozen storage, so that high-quality ingredients can be frozen for a long period of time. there is

In Patent Document 3, moisture present inside food such as fried food is prevented from migrating to a surface portion with a lower moisture content (for example, tempura batter), and the food originally has As a technique that can prevent the crispy texture of food from being damaged, an alcohol solution in which zein is dissolved is sprayed, immersed, or applied to the food before or after cooking. is dried for about 10 minutes in a thermostat set at a predetermined temperature to form a hydrophobic coating layer on the portion where the alcohol solution adheres.

JP-A-59-59181 JP-A-2004-350561 JP-A-7-327610

The above-mentioned conventional technology has room for improvement in terms of the effect of preventing moisture from moving from the ingredients to the batter during storage of the battered fried food, especially during frozen storage. Even so, there is a possibility that the crispness of the batter may be lost when eaten after a certain storage period. No technique has yet been provided that is effective in preventing migration of moisture from ingredients to coating.

An object of the present invention is to provide a batter-coated food product in which water is less likely to migrate from the ingredients to the batter, and a crispy batter with a good texture can be obtained even after a long time has passed since the batter is fried, and a method for producing the same. Another object of the present invention is to provide a method for producing a food material for frying with oil.

The present invention is a battered fried food in which batter is attached to the surface of ingredients, wherein a space is interposed between the ingredients and the batter, and the space is spread from the ingredients to the batter to produce protein. It is a battered fried food in which a columnar structure containing is extended.

Further, the present invention relates to a method for producing a battered food with batter attached to the surface of ingredients, comprising: producing a food material for frying in which the batter is attached to the surface of ingredients; It has a step of obtaining a batter-coated food by frying the material, and the manufacturing process of the food material for frying includes attaching a pretreatment liquid containing protein and alcohol to the surface of the ingredients, and A method for producing a battered fried food, comprising a pretreatment step of applying an aqueous liquid to a portion to which the pretreatment liquid is applied, and a step of attaching a coating material to the surface of the ingredients that have undergone the pretreatment step.

Further, the present invention is a method for producing a food material for frying in which a coating material is attached to the surface of the ingredients, wherein after attaching a pretreatment liquid containing protein and alcohol to the surface of the ingredients, A method for producing a food material for frying, comprising a pretreatment step of applying an aqueous liquid to a portion to which the treatment liquid is applied, and a step of attaching a coating material to the surface of the ingredient that has undergone the pretreatment step.

FIG. 1(a) is a schematic cross-sectional view of one embodiment of a food material for frying obtained by the production method of the present invention, and FIG. 1(b) is a book obtained by frying the food material. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic cross-sectional view of one embodiment of the fried food with batter of the invention; FIG. 2 is a drawing-substituting photograph of a cross-section at the center position in the longitudinal direction of shrimp tempura, which is one embodiment of the battered fried food of the present invention. FIGS. 3(a) to 3(c) are photographs of cross-sections at the center position in the longitudinal direction of the shrimp tempura of the example of the fried food with batter of the present invention, and FIGS. 3(d) to 3(d) to FIG. (h) is a drawing-substituting photograph of a cross-section at the center position in the longitudinal direction of the shrimp tempura of the comparative example. FIG. 4 is an MRI image of the cross section of the shrimp tempura of Example 2 at the central position in the longitudinal direction.

The batter-coated food of the present invention is a food with batter adhering to the surface of ingredients. obtained by doing Hereinafter, first, the method for producing the fried food with batter of the present invention will be described.

One of the main features of the method for producing the battered fried food of the present invention is the production process of the food material for fried oil, which is a production intermediate thereof. The method for producing a food material for frying according to the present invention, which is carried out in such a production process, is characterized in that the surface of the ingredient is subjected to a specific pretreatment before the coating material is applied. Such a pretreatment includes a step (pretreatment step) of applying a pretreatment liquid containing protein and alcohol to the surface of the ingredient, and then applying an aqueous liquid to the portion to which the pretreatment liquid is attached.

The protein contained in the pretreatment liquid according to the present invention is interposed between the ingredients and the batter in the batter-coated food obtained by frying the food material for frying, and the water content from the ingredients to the batter It exhibits a function of inhibiting migration, and the expression of such a function produces the predetermined effects of the present invention. Alcohol-soluble proteins are preferable as proteins contained in the pretreatment liquid according to the present invention from the viewpoint of ensuring the desired effects of the present invention.

Zein is particularly preferable as the protein contained in the pretreatment liquid according to the present invention. Zein is also called zein as described in Patent Document 3. Zein is a major protein in maize, a prolamin-based substance that is an alcohol-soluble storage protein.

The pretreatment liquid according to the present invention can be prepared by mixing protein and alcohol. When zein is used as the protein, since zein is alcohol-soluble, the pretreatment liquid according to the present invention is an alcohol solution in which protein (zein) is dissolved. Examples of the alcohol include alcohols having 2 to 3 carbon atoms such as ethanol and propanol, and these alcohols can be used alone or in combination of two or more. The alcohol includes water-containing alcohols containing aqueous components such as water, pure water, distilled water, tap water, acidic water, alkaline water, and neutral water in addition to alcohol. The alcohol content in the hydrous alcohol is usually 70% by volume or more. Among these alcohols, ethanol (hydrous ethanol) is particularly preferable from the viewpoint of operability and environmental friendliness.

In the pretreatment liquid according to the present invention, the content of protein is not particularly limited, but from the viewpoint of more reliably preventing the migration of moisture from the ingredients to the batter in the battered fried food, The amount of protein to be added is preferably 0.5 to 10 parts by mass, more preferably 1 to 5 parts by mass in terms of solid content per 100 parts by mass of ingredients. If the amount of protein adhered to the ingredients is too small, the pretreatment is meaningless, and if the amount adhered is too large, the food with batter will have a strong filmy texture when eaten. is lowered, the protein smell becomes stronger and the taste may be lowered. From the viewpoint of making the amount of protein adhered to ingredients within the above preferred range, the content of protein in the pretreatment liquid according to the present invention is preferably 5 to 35% by mass with respect to the total mass of the pretreatment liquid. More preferably, it is 10 to 25% by mass.

The pretreatment liquid according to the present invention typically contains only protein (preferably zein) and alcohol, but may contain other components in addition to these components, if necessary. Other ingredients include, for example, proteins other than zein, oils and fats, fatty acids, various seasonings, spices, fragrances, and the like, and these can be used alone or in combination of two or more.

In the pretreatment process according to the present invention, the method of attaching the pretreatment liquid to the surface of the ingredients is not particularly limited. Examples include a method of spraying the pretreatment liquid onto the surface of the material, and a method of applying the pretreatment liquid to the surface of the ingredient using a coating means such as a brush. Also, the pretreatment liquid typically adheres to the entire surface of the ingredient, but may partially adhere to a part of the surface of the ingredient. From the viewpoint of ensuring the desired effect of the present invention, a method of immersing the ingredients in the pretreatment liquid is preferable. By such an immersion method, the pretreatment liquid is adhered to the entire surface of the ingredients. is preferred. Although the time for which the ingredients are immersed in the pretreatment liquid is not limited, it does not have to be particularly long, and usually the ingredients are immersed in the pretreatment liquid and then quickly pulled out.

In the pretreatment process according to the present invention, after the pretreatment liquid is applied to the surface of the ingredients by an immersion method or the like, an aqueous liquid is applied to the portion where the pretreatment liquid is adhered. It is preferable that the application of the aqueous liquid to the portion to which the pretreatment liquid is applied is performed immediately after the pretreatment liquid is attached to the surface of the ingredients. In other words, it is preferable to apply the aqueous liquid to the pretreatment liquid immediately after the pretreatment liquid has adhered to the surface of the ingredients and before the adhered pretreatment liquid dries. The time from the time when the pretreatment liquid is attached to the surface of the ingredient until the time when the aqueous liquid is applied to the attached portion is preferably 30 seconds or less, more preferably 10 seconds or less.

By applying the aqueous liquid to the portion of the surface of the ingredient to which the pretreatment liquid is attached, the pretreatment liquid forms a film, and a film is formed on the surface of the ingredient. The film thus formed is mainly composed of the protein (preferably zein) in the pretreatment liquid, and plays a role in preventing moisture transfer from the ingredients to the coating in the coated fried food. In the technique described in Patent Document 3, after a liquid containing zein is attached to the surface of food, the food is placed in a constant temperature oven and dried for about 10 minutes to coat the liquid. According to the findings of those, the coating method adopted in the present invention, that is, the method of coating by applying an aqueous liquid without drying, rather than such a coating method by drying, is better for the ingredients surface. A uniform film is likely to be formed on the coating, and as a result, migration of moisture from the ingredients of the fried food with coating to the coating is effectively prevented. In the pretreatment step according to the present invention, water is typically used as the aqueous liquid to be adhered to the pretreatment liquid adhered portion of the surface of the ingredient, but water is used to the extent that it does not inhibit the film formation described above. Other ingredients may be included. Other components that can be contained in this water include, for example, acids, alkalis, and pH adjusters.

In the pretreatment process according to the present invention, the method of applying the aqueous liquid to the pretreatment liquid adhered portion of the surface of the ingredients is not particularly limited, and examples include a method of immersing the ingredients in the aqueous liquid, and spraying means such as spraying. and a method of applying the aqueous liquid to the surface of the ingredients using a coating means such as a brush. From the viewpoint of ensuring the desired effects of the present invention, a method of immersing the ingredients to which the pretreatment liquid has adhered in an aqueous liquid is preferred.

The pretreatment step according to the present invention, that is, the step of applying the aqueous liquid to the adhered portion of the pretreatment liquid after the pretreatment liquid is attached to the surface of the ingredient may be performed only once, or may be performed more than once. You can go back and forth. Usually, by performing the pretreatment process multiple times, the amount of protein that adheres to the ingredients after pretreatment increases, so the effect of preventing moisture migration from the ingredients to the batter in the battered food can be improved. If the amount of such attached protein is too large, the taste and texture may deteriorate as described above. Considering the above, the number of times the pretreatment step according to the present invention is performed is preferably 1 to 4 times, more preferably 2 to 4 times.

In the method for producing a food material for frying according to the present invention, a coating material is attached to the surface of the pretreated ingredients after performing the pretreatment process described above. As a result, the desired food material for frying is obtained. As the coating material, any material that can be used in the production of this type of coated food fried in oil can be used without particular limitation. In general, the coating material for fried food with coating is powdery at normal temperature and pressure, and the blender type is used by directly adhering to the ingredients. Both types can be used in the present invention. In particular, the latter batter-type coating material is preferable because of its remarkable effect of preventing migration of moisture. A batter-type coating material can be prepared by adding a liquid to a raw material powder mainly composed of cereal flour and mixing the mixture. As the liquid to be added to the raw material flour, water is generally used, but liquids other than water, such as milk, soup stock, and broth, can also be used. can be used

The coating material used in the present invention typically contains, as a main component, one or more grain flours selected from the group consisting of grain flour and starch. Examples of the grain flour include soft flour, all-purpose flour, hard flour, whole wheat flour, durum semolina and other flours; rye flour, rice flour, corn flour, corn grits, soybean flour and the like. Examples of the starch include unprocessed starches such as potato starch, wheat starch, corn starch, waxy corn starch, rice starch and tapioca starch, and these unprocessed starches processed with oil, pregelatinized, etherified, esterified, acetylated, Examples include modified starch that has been subjected to one or more treatments such as cross-linking treatment and oxidation treatment.

The coating material used in the present invention may contain ingredients other than cereal flour. Other ingredients include, for example, swelling agents, egg yolk powder, proteins, various sugars, emulsifiers, fats and oils, thickeners, salt, amino acid-based or nucleic acid-based seasonings, coloring agents, spices, flavors, nutritional ingredients such as vitamins. , coloring agents, etc., and these can be used alone or in combination of two or more depending on the type of the battered fried food to be produced.

The present invention can be applied to various ingredients. Examples of ingredients to which the present invention can be applied include seafood such as shrimp, crab, squid, and shellfish; meat such as chicken, pork, beef, sheep, and goat; potatoes, pumpkin, eggplant, green pepper, lotus root, and the like. vegetables; and mushrooms such as shiitake mushrooms. Especially suitable for shrimp and squid.

The food material for fried food obtained by the production method of the present invention described above is a production intermediate for the fried food with batter, and can be refrigerated or frozen. By frying the refrigerated or frozen food material for frying according to a conventional method, the batter-coated food can be obtained.

In the method for producing the battered food material of the present invention, dusting powder may be adhered to the surface of the food material, if necessary, prior to frying the food material. As the dusting powder, those that are usually used as dusting powder in the production of this type of coated fried food can be used without particular limitation. , proteins, various sugars, emulsifiers, oils and fats, thickeners, salt, amino acid-based or nucleic acid-based seasonings, coloring agents, spices, flavors, nutrients such as vitamins, and coloring agents.

The method for producing the fried food with batter of the present invention may have a step of freezing the food with batter obtained by frying the food material for frying with oil after frying. A frozen battered fried food obtained by freezing a battered fried food can be stored for a long period of time. The freezing method is not particularly limited, and quick freezing or slow freezing may be used.

FIG. 1(a) shows a schematic cross section of the food material for frying 1, which is one embodiment of the food material for frying obtained by the production method of the present invention, and FIG. It is one embodiment of a food product coated with oil, and a schematic cross section of a food product coated with oil 10 obtained by cooking the food material 1 is shown. A food material 1 for frying is composed of an ingredient 2, a film 3, a dusting powder 4 and a coating material 5, which are arranged in this order from the inside to the outside. The film 3 is formed by the pretreatment step described above, that is, "the step of applying a pretreatment liquid containing protein and alcohol to the surface of the ingredient 2 and then applying an aqueous liquid to the portion where the pretreatment liquid is attached". It is formed, and typically adheres to the surface of the ingredients 2 as shown in FIG. 1(a). The dusting powder 4 is an optional component as described above, and may be omitted.

When the food material 1 for frying having the structure shown in FIG. 1(a) is fried according to a conventional method, the coating material 5 becomes the coating 50, and the coated oil-frying food 10 having the structure shown in FIG. 1(b) is obtained. . In the battered food 10, as a result of the shrinkage of the ingredients 2 in the food material 1 for frying, there is a gap between the ingredients 2 and the batter 50 (in the illustrated form, between the ingredients 2 and the dusting powder 4). A space S is formed between them. By interposing the space S between the ingredients 2 and the coating 50, moisture migration from the ingredients 2 to the coating 50 is effectively prevented. Even after a long period of time has passed after cooking, or even when frozen, the batter 50 can have a good crunchy texture. Moreover, in the space S, the columnar structure 30 extends from the ingredient 2 to the coating 50 and supports the coating 50 from the ingredient 2 side, so the shape retention of the coating 50 is improved and the space S is crushed. It's getting harder. Therefore, the coated fried food 10 can stably exhibit the effect of preventing migration of moisture from the ingredients 2 to the coating 50 over a long period of time. The columnar structures 30 are formed by structurally changing the film 3 in the food material for frying 1 before frying, and are mainly composed of protein (zein) in the pretreatment liquid. A plurality of columnar structures 30 are usually formed between the ingredient 2 and the coating 50 .

FIG. 2 shows two drawings substitute photographs of the cross section of shrimp tempura, which is one embodiment of the fried food with batter of the present invention and is the food fried with batter actually obtained by the production method of the present invention. It is shown. The two cross-sectional photographs in FIG. 2 are of different shrimp tempura, and both photographs are photographs of a cut surface when the shrimp tempura is cut in a direction intersecting with the longitudinal direction. The reference numerals in FIG. 2 correspond to the reference numerals in the schematic diagram of FIG. 1 described above. As is clear from FIG. 2, in the shrimp tempura actually produced by the production method of the present invention, a space S is formed between the ingredient 2 (shrimp) and the batter 50, and the space S has a columnar shape. A plurality of structures 30 are formed, and each columnar structure 30 functions as a support supporting the coating 50 in a state of being separated from the surface of the ingredients 2 .

In particular, ingredients with a relatively high water content have a large volumetric shrinkage after frying, so a space is likely to be formed between the ingredients and the batter in the fried food with batter, and the cross section as shown in FIG. It is easy to obtain a battered fried food with a As such an ingredient, for example, shrimp, which is a type of seafood, can be exemplified. That is, the present invention is particularly useful when shrimp is used as an ingredient.

From the viewpoint of the balance between the prevention of moisture migration from the ingredients 2 to the coating 50 and the taste and texture, the ratio (space ratio) of the space S in the cross section of the fried food with coating 10 is preferably 5 to 50%. More preferably 15 to 50%. In particular, 1) a cross section at the longitudinal center position of the battered fried food 10, 2) a cross section at a position separated by 3 mm in one longitudinal direction from the longitudinal center position, and 3) from the longitudinal center position It is preferable that the average value of the void ratios of the respective cross sections at positions separated by 3 mm in the direction opposite to the one longitudinal direction is within the above range. The void ratio is measured by the following method. The void ratio can be adjusted by appropriately adjusting the type of ingredients, the composition of the pretreatment liquid used in the pretreatment step described above, the adhesion amount of the pretreatment liquid (protein), and the like.

<Method for measuring void ratio>
A battered fried food (for example, shrimp tempura) to be measured is cut so as to include the portion where the batter exists around the ingredients to obtain a sample. MRI measurement is performed on this sample to obtain an image of the cut surface, the image is analyzed, the cross-sectional area (S1) of the space interposed between the ingredients and the coating is measured, and this and the coating in the image From the total cross-sectional area (S0) of the fried food, the void ratio (%) is calculated by the following formula. Space ratio (%) = (S1/S0) x 100

To supplement the measurement method, a sample used for MRI measurement is placed in a nuclear magnetic resonance (NMR) spectrum measurement tube (25 mm in diameter, made of glass). This measurement tube is set in an MRI measurement device (eg, 7.1-T micro-imaging system (DRX300WB, Bruker, Karlsruhe, Germany)) to measure T2 (spin-spin relaxation time or transverse relaxation time) distribution. For image analysis, for example, ParaVision imaging software (ver. 3.0.2, Bruker) can be used. The size of the sample is preferably such that the length in the direction perpendicular to the cut surface is about 2 cm. For example, if the object to be measured is shrimp tempura with a general shape, cut out a portion that extends about 2 cm in the same direction, including the center position of the shrimp tempura in the longitudinal direction (central portion in the longitudinal direction of the fried food with batter) and use it as a sample. is preferred.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 3]
160 parts by mass of water was added to 100 parts by mass of commercially available tempura flour (manufactured by Nisshin Foods Co., Ltd., trade name “Tempura flour without tips”) and mixed to prepare a tempura batter (coating material). Shrimp (black tiger, total length 21-25 cm) was also prepared as an ingredient. In addition, 80 parts by mass of hydrous ethanol with an ethanol content of 80% by volume and 20 parts by mass of zein (manufactured by Kobayashi Perfumery Co., Ltd., trade name "Kobayashi Zein DP-N") are mixed and used as a pretreatment material. was prepared.
After immersing the shrimp in the pretreatment liquid to adhere the pretreatment liquid to the entire surface of the shrimp, the entire shrimp was rapidly immersed in water to obtain the pretreated shrimp (pretreatment step). . The operation of immersing the ingredients (shrimp) in the pretreatment liquid or water is to quickly pull up the ingredients from the inside of the container containing the pretreatment liquid or water after the entire ingredients are put into the inside of the container. conducted by Incidentally, in Examples 2 and 3, such a pretreatment step was continuously performed a plurality of times. After applying modified starch (dusting flour) to the entire surface of the pretreated shrimp thus obtained, tempura batter was further applied to produce shrimp tempura.

[Comparative Example 1]
Shrimp tempura was produced in the same manner as in Example 1, except that the pretreatment step was not performed.

[Comparative Examples 2 to 5]
Shrimp tempura was produced in the same manner as in Example 1, except that the pretreatment process was changed to the following process.
Comparative Example 2: After spraying the pretreatment liquid over the entire surface of the shrimp, the shrimp was air-dried for 15 minutes. The pretreatment liquid as the pretreatment material used here was composed of 90 parts by mass of hydrous ethanol having an ethanol content of 80% by volume and 10 parts of zein (manufactured by Kobayashi Koryo Co., Ltd., trade name "Kobayashi Zein DP-N"). It was prepared by mixing parts by mass.
Comparative Example 3: Shrimp were immersed in the same pretreatment liquid as used in Example 1 to adhere the pretreatment liquid to the entire surface of the shrimp, and then the shrimp was not immersed in water for 15 minutes. Air dried.
Comparative Example 4: An egg white solution (pretreatment material) was applied to the entire surface of the shrimp.
Comparative Example 5: The entire surface of the shrimp was dusted with powdered egg white (pretreatment material).

〔Evaluation test〕
Canola oil was put in an oil bath and heated, and when the oil temperature reached 170 ° C., the shrimp tempura of each example and comparative example was put into the canola oil at once and fried for 2 and a half minutes to produce shrimp tempura. . The shrimp tempura thus prepared was quickly frozen and stored in a -20°C freezer for 14 days. After that, each frozen shrimp tempura was thawed at room temperature, and 10 expert panelists evaluated the texture of the shrimp tempura according to the following evaluation criteria.

(Evaluation criteria for texture of tempura)
5 points: The batter was extremely crispy, and the texture was very light and very good.
4 points: There is crispness in the batter, and the texture is light and good.
3 points: Slightly crispy on the clothes.
2 points: The batter did not have crispy texture, and the texture was a little wet.
1 point: The batter did not have any squeaky feeling, and the texture of the batter felt quite wet, which was unsatisfactory.

As shown in Table 1, the shrimp tempura of each example was "a pretreatment in which a pretreatment liquid containing protein and alcohol is attached to the surface of the ingredients, and then an aqueous liquid is applied to the portion where the pretreatment liquid is attached. Since it was manufactured through the "process", the batter was crunchy and had an excellent texture compared to each comparative example that did not undergo the pretreatment process.

FIG. 3 is a drawing substitute photograph of the cross section at the longitudinal center position of the shrimp tempura of each example and comparative example before quick freezing, and FIGS. 3(d) to 3(h) are Comparative Examples 1 to 5. FIG. As is clear from FIG. 3, in each comparative example, the ingredients and the clothing are in close contact with each other, and there is almost no space between them, whereas in each example, the ingredients and the clothing are in close contact with each other. A relatively large space intervenes. In addition, although it may be difficult to confirm in FIG. 3, it was confirmed that the columnar structure extends from the ingredients to the batter in the space between the ingredients and the batter in each example. As described above, this columnar structure is considered to consist of protein (zein). It is speculated that the difference in the cross-sectional structure of the shrimp tempura of the example and the comparative example appears as the difference in texture.

In addition, for the shrimp tempura of Example 2, which received the highest evaluation, the void ratio was measured by the method using MRI measurement before quick freezing, and the void ratio between the ingredients and the batter was 25%. . FIG. 4 shows an MRI image of the cross section of the shrimp tempura of Example 2 at this time at the center position in the longitudinal direction. In the MRI image of FIG. 4, it can be confirmed that the columnar structures are present in the space between the ingredients of Example 2 and the batter. On the other hand, the void ratio of the shrimp tempura of Comparative Example 1 was 1%. Considering the space ratio of Comparative Example 1 and the cross-sectional structure of the shrimp tempura of each comparative example in FIG. %).

ADVANTAGE OF THE INVENTION According to the present invention, it is possible to provide a batter-coated food product in which water is less likely to migrate from the ingredients to the batter, and the batter is crispy and has a good texture even after a long period of time has passed since the batter is fried. . The food material for frying of the present invention is excellent in texture deterioration resistance during frozen storage, can be frozen for a long period of time, and can be fried in a high quality with a good texture by simply frying in accordance with a conventional method after storage. It becomes a fried food with batter.

Claims (7)

A battered fried food with batter attached to the surface of the ingredients,
A space is interposed between the ingredients and the clothing, and a columnar structure containing zein extends through the space from the ingredients to the clothing ,
A battered fried food, wherein the volume of the space is 5 to 50% of the volume of the battered fried food . The battered fried food according to claim 1 , wherein the ingredient is shrimp. A method for producing a battered fried food in which batter is attached to the surface of ingredients,
a step of producing a food material for frying in which a coating material is attached to the surface of an ingredient, and frying the food material for frying to obtain a coated food,
The manufacturing process of the food material for frying is
A pretreatment step in which a pretreatment liquid containing protein and alcohol is attached to the surface of the ingredients, and then an aqueous liquid is applied to the portion where the pretreatment liquid is attached;
A method for producing a coated fried food, comprising a step of attaching a liquid coating material at normal temperature and pressure to the surface of the ingredients that have undergone the pretreatment step. The method for producing a battered fried food according to claim 3 , wherein the alcohol is ethanol. 5. The method for producing a battered fried food according to claim 3 or 4 , wherein 0.5 to 10 parts by mass of the protein is attached to 100 parts by mass of ingredients in the pretreatment step. The method for producing a coated fried food according to any one of claims 3 to 5, further comprising a step of freezing the coated fried food after the cooking. A method for producing a food material for frying in which a coating material is attached to the surface of the ingredients,
A pretreatment step in which a pretreatment liquid containing protein and alcohol is attached to the surface of the ingredients, and then an aqueous liquid is applied to the portion where the pretreatment liquid is attached;
A method for producing a food material for frying, comprising a step of attaching a liquid coating material at normal temperature and normal pressure to the surface of the ingredients that have undergone the pretreatment step.

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