JPH08183990A - Water-dispersing oil and fat powder - Google Patents

Abstract

PURPOSE: To obtain the powder capable of providing a fried food capable of keeping crispy feeling just after frying even when heated with an electric oven by adding a specific hydrophilic emulsifier into oil and fat having high melting point and powdering the oil and fat. CONSTITUTION: This powder contains 1-20wt.%, preferably 5-15wt.% of a hydrophilic emulsion selected from a glycerin fatty acid ester and/or a polyglycerin fatty acid ester having >=5 HLB, preferably 6-10 HLB and its derivative and has 50-99 deg.C melting point. An animal and plant oil and fat, a hydrogenated hardened oil, etc., is usually used as oil and fat having 50-90 deg.C melting point. The hydrophilic emulsifier includes, e.g. diglycerin monodilaurate. Furthermore, the powder is preferably obtained by melting and mixing oil and fat with a hydrophilic emulsion and then spraying and cooling the mixture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried foods which maintains a crispy sensation immediately after frying even when cooked in a microwave oven.

[0002]

2. Description of the Related Art Conventional fried foods such as tempura and fried foods are reheated and cooked in a microwave oven, so that the foods become fluffy and the crispy feeling immediately after fried is lost. This is because the water generated from the ingredients moves to the clothes when reheated by the microwave oven, and when reheated by the microwave oven, the crispy sensation of these fried foods immediately after being fried is reproduced. However, it has been difficult to maintain.

[0003]

SUMMARY OF THE INVENTION In order to solve the above problems, the present invention uses a microwave oven by remixing a powdery high melting point oil and fat with a hydrophilic emulsifier into a batter liquid. It is to propose fried foods that maintain a crispy feeling even when cooked.

[0004]

Means for Solving the Problems As a result of intensive studies on the batter liquid for forming fried foods, the inventors of the present invention kneaded the high melting point oil and fat powdered with an emulsifier into the batter liquid, It was found that a fried food product can be obtained that maintains a crispy feeling even when cooked in a microwave oven. High melting point fats and oils have a high melting point,
Due to its large hydrophobicity, it was difficult to mix it uniformly into the batter, but it was found that by melting the hydrophilic emulsifier and pulverizing it, a high melting point oil / fat powder with excellent mixability in the batter can be obtained. The present invention has been completed.

The fats and oils used in the present invention have a melting point of 50.degree.
It is necessary to be 90 ° C., the effect is insufficient at less than 50 ° C., and the effect is 91 ° C. or more, but the waxy taste remains in the mouth, which is not preferable.

The types of fats and oils are lard, soybean oil, cottonseed oil,
Beef tallow, fish oil, palm oil, rapeseed oil, corn oil, rice oil, MC
Although T and other animal and vegetable oils and fats can be used, hydrogenated hydrogenated oils or fractionated oils and fats are usually used because their melting points are 50 ° C to 90 ° C. Also, melting point
In order to obtain fats and oils at 50 ° C to 90 ° C, not only fats and oils but also oil-soluble edible substances can be added. The oil-soluble edible substance includes glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, wax, sterins and the like, and one kind or a combination of two or more kinds may be used.

Next, as the hydrophilic emulsifier used to improve the dispersibility, one having an HLB of 5 or more is used, preferably 6 to 10. If the HLB is less than 5, the dispersion performance is lowered, which is not desirable.

The emulsifier content of the oil / fat powder in the present invention is from 1% by weight to 20% by weight. If it is less than 1% by weight, the dispersibility becomes poor, and if it is 21% by weight or more, the improvement effect in taste is reduced. It is preferably 5% by weight to 15% by weight.

The fat and oil powder of the present invention is pulverized by a generally known method. The oil / fat powder obtained by drying an O / W emulsion using a water-soluble protective colloid such as CMC and sodium caseinate is also dispersed in water as fine particle size in an emulsified state, but since the oil / fat does not dissolve by heating, Cannot be obtained. The oil and fat powder having the effect of the present invention is required to be melted out as a naked oil when heated at a melting point or higher. The pulverization method used in the present invention includes freeze pulverization of cooled and solidified fats and oils, extrusion granulation and the like, but spray cooling granulation of a melted mixture is suitable in terms of physical properties, effective and economical.

The method of blending the fat powder with the batter liquid is as follows:
How to use as a premix that is premixed with flour, etc., a method of preliminarily dispersed in water and mixed,
It can be used by adding it directly when adjusting the batter solution.
It is not limited to these.

As the fried foods mentioned in the present invention,
Examples include tempura, fried foods, fritters, fried chicken, spring rolls, fried dumplings, fried fried rice, and the like, but the shapes and types of ingredients are not limited to these. Next, the present invention will be described with reference to Examples.
A comparative example will be described in detail.

[0012]

【Example】

(Examples 1 to 6 and Comparative Examples 1 to 6) 95 parts of various fats and oils were mixed with 5 parts of various emulsifiers by heating and melting, and spray cooling was performed to obtain fats and oils powder. evaluated.
(Table 1)

[0013]

[Table 1]

As is apparent from Table 1, according to the present invention,
A fat powder is obtained which disperses well in water.

(Examples 7 to 9 and Comparative Examples 7 to 9) With the composition shown in Table 2, diglycerin monooleate (Poem DO-100, manufactured by Riken Vitamin Co., Ltd.) was melt-mixed with oil and fat, and spray-cooled. The oil and fat powder was obtained. 40 parts of this oil and fat powder, 40 parts of wheat flour, 15 parts of cornstarch, 3 parts of salt
Minutes, 2 parts of the thickening polysaccharide was mixed, 350 parts of water was added and mixed with a mixer to prepare a batter solution. Next, the croquette medium seeds were battered, breaded and then fried for 5 minutes at 180 ° C. by a conventional method. After the rough heat was removed, the sample was rapidly frozen to -40 ° C, stored after 24 hours at -20 ° C, and after 48 hours, cooked in a 500W microwave oven for 2 minutes for evaluation. Similarly, an example without diglycerin monooleate was tested as a comparative example.

[0016]

[Table 2]

As is clear from Table 2, the products of the examples have a texture that can maintain the crispy sensation immediately after being fried even after heating in a microwave oven, as compared with the products of the comparative examples.

(Example 10) Extremely hardened rapeseed oil (melting point 68 ° C)
93 parts and 7 parts of diglycerin monodilaurate (Riken Vitamin Co., Ltd., Poem J-2021) were melt-mixed and spray-cooled to obtain an oil and fat powder. 20 parts of this oil and fat powder to flour
55 parts, sugar 15 parts, skim milk powder 5 parts, baking powder 3
Part, salt 1 part, seasoning 0.5 part, and guar gum 0.5 part were mixed to prepare a mix. To this, 70 parts of water was added and mixed with a mixer, and the resulting mixture was placed in sausage and fried in oil at 180 ° C for 5 minutes to obtain an American dock. After removing the heat, the sample was rapidly frozen at -40 ° C, stored after 24 hours at -20 ° C, and after 48 hours, cooked in a microwave oven of 500 W for 2 minutes for evaluation.

(Comparative Example 10) Extremely hardened rapeseed oil (melting point 68 ° C)
100 parts was heated and melted and spray-cooled to obtain an oil and fat powder.
Using 20 parts of this oil and fat powder, the same evaluation as in Example 10 was carried out.

Comparative Example 11 The amount of wheat flour was increased from 55 parts to 75 parts without using the fat powder of Example 10.
Other than that was evaluated in the same manner as in Example 10.

Table 3 shows the evaluation results of Example 10 and Comparative Examples 10 and 11 described above.

[0022]

[Table 3]

As is clear from Table 3, the product of the example has a texture which can maintain the crispy sensation immediately after being fried even after heating in a microwave oven as compared with the product of the comparative example.

(Example 11) Soybean extremely hardened oil (melting point 63 ° C)
90 parts and 10 parts of diacetyl tartrate monoglyceride (Riken Vitamin Co., Ltd., Poem W-14) were melt mixed and spray-cooled to obtain an oil and fat powder. 15 parts of this oil and fat powder to 50 parts of wheat flour,
A mixture was prepared by mixing 23 parts of corn starch, 5 parts of whole egg powder, 3 parts of baking powder, 2 parts of sugar, 1 part of salt, 0.5 part of seasoning and 0.5 part of xanthan gum. Water on this 1
Fifty parts were added and mixed with a mixer, and the mixture was attached to dusted headless shrimp and fried in oil at 180 ° C for 3 minutes to obtain shrimp tempura.
After the rough heat was removed, the sample was rapidly frozen to -40 ° C, stored after 24 hours at -20 ° C, and after 48 hours, cooked in a 500W microwave oven for 2 minutes for evaluation.

(Example 12) Soybean extremely hardened oil (melting point: 63 ° C)
90 parts and 10 parts of diglycerin monooleate (manufactured by Riken Vitamin Co., Ltd., Poem DO-100) were melt mixed and spray-cooled to obtain an oil and fat powder. The same evaluation as in Example 11 was performed using 15 parts of this oil and fat powder.

(Comparative Example 13) Soybean extremely hardened oil (melting point 63 ° C)
100 parts was heated and melted and spray-cooled to obtain an oil and fat powder.
The same evaluation as in Example 11 was performed using 15 parts of this oil and fat powder.

(Comparative Example 14) The amount of wheat flour was increased from 50 parts to 60 parts and the amount of corn starch was increased from 23 parts to 28 parts without using the oil / fat powder in Example 11. Other than that was evaluated similarly to Example 11.

Table 4 shows the evaluations of Examples 11 and 12 and Comparative Examples 13 and 14 described above.

[0029]

[Table 4]

As is clear from Table 4, the products of the examples have a texture that can maintain the crispy sensation immediately after being fried even after heating in a microwave oven, as compared with the products of the comparative examples.

[0031]

As described above, by adding the water-dispersible oil / fat powder obtained in the present invention, fried foods that maintain a crispy feeling immediately after being fried even when heated in a microwave oven are obtained. be able to.

Claims (2)

[Claims] 1. A glycerin fatty acid ester having an HLB of 5 or more and a derivative thereof and / or one or more of a polyglycerin fatty acid ester and a derivative thereof are contained in an amount of 1% by weight to.
A water-dispersible oil-and-fat powder having a melting point of 50 ° C to 90 ° C contained in 20% by weight. 2. A fried food product suitable for a microwave oven, which is obtained from the water-dispersible fat powder according to claim 1.