JPH09206016A - Coating material or coating solution for fried food and fried foods using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fried food capable of keeping preferable palatability, appearance and flavor, etc., just after oil-controlling even in preserving at a normal temperature after the oil-controlling, even in re-heating after the preservation, and even in re-heating after refrigerating or freeze-preserving after the oil-controlling. SOLUTION: This coating solution is obtained by emulsifying 100 pts.wt. of coating material comprising modified starch, dextrin and vegetable protein as essential components, preferably having a weight ratio (modified starch/ dextrin) of (4/6)-(8/2), <=15 dextrose equivalent of dextrin and excellent in emulsifying property of vegetable protein together with 100-300 pts.wt. of edible oil and fat, and 150-300 pts.wt. of water in a oil-in-water type. The coating solution is attached on an ingredient material and smeared with bread crumb, repeating the coating process, as necessary, and oil-controlled. Furthermore, the oil- controlled material is refrigerated or subjected to a freezing treatment.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fried food clothing material,
The present invention relates to a clothing liquid and fried foods using the same. More specifically, the present invention relates to a fried food coating material comprising a specific raw material as an essential component and a fried food coating liquid using the same, and further, a fried food product obtained by using the coating liquid, and a frying oil thereof. In addition, the present invention relates to a fried food that can maintain the texture immediately after the oil frying, which is refrigerated or frozen after the oil frying.

[0002]

BACKGROUND OF THE INVENTION Generally, fried foods are prepared by coating ingredients such as vegetables, meats and seafood with a coating liquid consisting of wheat flour, starch, egg white, egg yolk, whole egg, water, etc. Can be obtained by frying in. In the fried food after frying, it is desirable that the ingredients maintain the flavors peculiar to each material as well as the texture such as juicy and soft feeling, while the clothing part including bread crumbs has a crispy texture and chewy texture. It is desired to maintain texture such as brittleness. The difference in texture between the ingredients and the garment portion is mainly due to the difference in heat conduction to the ingredients and the garment portion (the liquor and bread crumbs composed of the clothing material and water) during frying. That is, the ingredients are subjected to the heat treatment of the minimum necessary amount to be heat-denatured and brought into an appropriate state for eating, while the clothing liquid and the bread crumbs are heat-treated more strongly, A fried food having a preferable texture is obtained.

By the way, in such fried foods, the water content of the ingredients is 60 to 90% by weight and the water activity (20 ° C., the same applies below) is about 1.0, whereas the bread crumbs on the surface layer have a water content of several percent. The weight percentage and the water activity are about 0.1 to 0.3, and there is a large difference in the amount of water and the water activity from the ingredients to the surface layer. Therefore, in fried foods, water migrates from the ingredients to the surface layer with the passage of time after frying,
Phenomenon in which the texture of clothes and bread crumbs is deteriorated
Softening, chewy feeling, etc. will occur. This phenomenon can be observed not only at room temperature or in a refrigerated state, but even when the fried food is quickly frozen after the frying,
At a normal freezing storage temperature of about 18 ° C, the same water migration occurs during this storage, and when the frozen fried food is reheated using a microwave oven, oven, oven toaster, etc., the texture of clothes and bread crumbs is deteriorated. Cause Temperature changes during frozen storage, for example, fluctuations in the temperature inside the refrigerator due to the on / off operation of the thermostat switch, and fluctuations in the ambient temperature during product transportation change the water activity of the fried food and cause the water transfer. This leads to a decrease in the texture of fried foods.

As a countermeasure against this, for example, Japanese Patent Laid-Open No. 6-339345.
In the publication, by using pre-gelatinized starch, a coating liquid containing vegetable protein and water, and bread crumbs in which liquid oil and fat are absorbed, it is possible to suppress the deterioration in the texture of fried foods over time after heat treatment. Is disclosed. Further, it has been proposed that the bread crumbs (primary bread crumbs) are attached to the ingredients and then the clothing liquid and the secondary bread crumbs are further attached and the oil is fried. However, in such a method, the means of heat treatment is only oiled fries, and the temperature at which the fried food is stored is only room temperature, and the unfried fried food or fried food is refrigerated or frozen. Changes in quality, and reheat methods that do not rely on fried food after storing fried food that has been fried or refrigerated, such as microwave ovens, ovens, oven toasters, etc. No mention is made of changes in feeling and the effect of improvement.

Further, in JP-A-7-155127, oils and fats,
Fry foods produced using a coating solution containing starch and vegetable protein as essential components can suppress the deterioration of texture when the oil has been cooked for a period of time at room temperature and when it is reheated in a microwave oven. However, similar to the above-mentioned publication, suppression of quality change during refrigeration and frozen storage of unfried fried foods and fried foods, and oil after fried or frozen storage of fried foods. There is no description about the suppression of quality change and texture deterioration when reheated by a method that does not rely on butterfly treatment (treatment by microwave oven, oven, oven toaster, etc.).

[0006]

In view of the above-mentioned circumstances, in the present invention, it is needless to say that the oil is stored at room temperature after the frying treatment, and reheated in a microwave oven, an oven or an oven toaster after the storage. After storing in refrigerated or frozen state before and / or after butterfly treatment,
It is possible to provide a fried food that can maintain a preferable texture of freshly fried battered parts and ingredients immediately after frying by reheating by microwave oven, oven, oven toaster, etc. instead of re-oiling. To aim.

[0007]

Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the inventors of the present invention have found that a fried food clothing material containing the following specific raw material components is used to prepare ingredients. By oil-boiling, or by oil-boiling the ingredients using a clothing liquid obtained by emulsifying the clothing, an edible oil and fat, and water into an oil-in-water type, the ingredients are treated with the above-mentioned coating liquid and bread crumbs. It was found that the above object can be achieved by applying the oil a plurality of times and subjecting to the oil frying treatment, and further to refrigerating or freezing before or after the oil frying treatment, and the present invention has been completed based on such findings. It was

That is, the present invention relates to a fried food coating material and a coating liquid, and a fried food product and a fried food product using the same. The dressing material for fried foods of the present invention is composed of modified starch, dextrin and vegetable protein as essential raw material components, and the dressing material is preferably 20 to 60 parts by weight of modified starch and 5 to 40 parts by weight of dextrin. Parts and 7 to 45 parts by weight of vegetable protein, wherein the weight ratio of the modified starch and the dextrin is preferably modified starch / dextrin = 4/6 to 8/2, and the dextrin is Dextrose equivalent is 15
The following are more preferable, and the vegetable protein having more excellent emulsifying property is more preferable.

The coating liquid for frying foods of the present invention is 100 to 30 parts by weight of edible oil and fat based on 100 parts by weight of the above-mentioned coating material for frying foods.
0 parts by weight and 150 to 300 parts by weight of water are emulsified in an oil-in-water type.

Furthermore, the fried food of the present invention is obtained by adhering the above-mentioned clothing liquid and the above-mentioned clothing liquid on the surface of the ingredients and then sprinkling bread crumbs on the frying food. Or, the above-mentioned clothing liquid and / or the above-mentioned clothing liquid is attached to the surface of the ingredient, and then the above-mentioned clothing liquid is sprinkled, and then the above-mentioned clothing liquid is further adhered to this, and then the bread crumbs are sprinkled. The food for frying, which is obtained by repeating the steps 1 to 2 times, is obtained by frying after that, and may also be subjected to refrigerating treatment or freezing treatment before or / and after the frying treatment, if necessary. It can be manufactured.

In the present invention, the ingredients are intended for vegetables, meats, seafood and the like used as materials for ordinary fried foods, and the oils and fats used for frying may be those which are edible. , Soybean oil, rapeseed oil, corn oil,
Examples thereof include cottonseed oil, safflower oil, sunflower oil, palm oil, sesame oil, lard, beef tallow, and those obtained by subjecting these to any treatment such as fractionation, hydrogenation or transesterification. At least one species may be selected appropriately.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION First, the clothing material for fried foods of the present invention will be described in detail. The dressing material for fried foods of the present invention comprises modified starch, dextrin and vegetable protein as essential raw material components, and these are homogeneously mixed using a known suitable powder / granule mixing apparatus. It can be prepared by

As the modified starch, various starches obtained from corn, high amylose corn, corn corn (waxy corn), rice, glutinous rice, wheat, sweet potato, potato, tapioca, etc. are esterified, etherified, oxidized or acid modified. It is possible to use a product that has been subjected to the above treatment and processed for food. Among these, it is preferable to use one having improved freezing resistance and aging resistance, and examples thereof include phosphoric acid esterified starch, acetic acid esterified starch, and hydroxypropylated starch produced by using tapioca starch as a raw material.

As the dextrin, known ones, for example, those obtained by hydrolyzing the above-mentioned various starches with a treatment such as an acid, an enzyme or heating and processing it for food can be used. Of these, in the present invention, dextrose equivalent
Is preferably 15 or less, more preferably 10 or less. Here, the dextrose equivalent refers to the ratio (%) of the direct reducing sugar (expressed as glucose) in the solid content of dextrin.

The vegetable protein is a powder obtained from soybean, wheat, corn, etc. as raw materials (soybean flour, light wheat flour,
Strong wheat flour, etc.), defatted powder (defatted soybean flour, etc.), extracted protein, concentrated protein, separated protein, and the like, or acid or enzyme hydrolyzate thereof can be used. Among them, those having excellent emulsification property are preferable, and specifically, the emulsification measuring method according to the standard of powdered vegetable protein of Japanese Agricultural Standards, that is, 100 g of water is added to 7 g of vegetable protein until a uniform state is obtained. By adding 100 ml of purified soybean oil to the mixture and stirring for 1 minute with a homomixer (14,000 rpm), collecting 100 ml of this in a graduated cylinder and allowing it to stand for 30 minutes, and then measuring the amount of separated water. An emulsifying vegetable protein having an amount of the separated water of 10 ml or less is suitable. Further, it is desirable to use the soybean protein having a relatively high content of water-soluble nitrogen in total nitrogen, for example, the soybean protein having a water-soluble nitrogen index (NSI) of 50 or more.

One of the preferred embodiments of the fried food coating material of the present invention is 20 to 60 parts by weight of the above-mentioned modified starch, 5 to 40 parts by weight of dextrin, and 7 to 4 of vegetable protein.
5 parts by weight of each is used and these are mixed.
When the amount of the modified starch is less than the above range, it is not possible to give a suitable hardness to the batter portion of the fried food, which is not preferable in terms of texture, and when handling the fried food after frying. If the amount of clothing is too large, the hardness of the clothing tends to be excessive. In the case of dextrin, if the content is less than the above-mentioned amount, the crispy texture of the batter and the crunchy texture will be weak, and if it is too much, the hardness of the batter will be insufficient and the frying color will be excessively dark when frying. Tends to become. Further, in the case of vegetable protein, if the amount is less than the above amount, edible oil or water is likely to be separated in the clothing liquid, and if it is too large, the texture of the clothing is crispy or lacking in brittleness. The flavor of the fried food may become strong and spoil the flavor of the fried food.

Further, in the garment material for fried foods of the present invention, modified starch / dextrin (weight ratio) = 4/6 to 8 /
A value of 2 is desirable. When the ratio of the modified starch to the dextrin is smaller than the above value, the brittleness of the batter portion of the fried food becomes excessive and the tendency of forming a batter becomes difficult. The texture tends to become hard.

In addition to the above-mentioned raw material components, a swelling agent, a thickener, an emulsifier, etc. may be added to the clothing material for fried foods of the present invention, if necessary. Swelling agents, bread, can be used known ones used in bakery products using flour such as confectionery, the thickener is a plant, those derived from microorganisms such as guar gum, tamarind seed gum, locust bean gum, carrageenan, Xanthan gum or the like can be used. As the emulsifier, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, glycerin organic acid fatty acid ester, lecithin and the like can be used. Further, the fry food dressing material of the present invention, flour such as wheat flour and corn flour, unmodified starch such as corn starch, egg processed products such as powdered egg white, etc. within a range that does not adversely affect the quality of fried foods, It is also possible to add seasonings, spices and the like as appropriate.

The above-mentioned coating material for fried foods is used as a coating liquid for fried foods in the following manner for producing fried foods. That is, 100 parts by weight of the fried food clothing material of the present invention is mixed with water or a homogeneous mixed liquid of water and liquid egg 120 to 200.
A coating liquid for fried food is prepared by dissolving or dispersing it in parts by weight. Although the effect of the present invention can be obtained for a while by using this clothing liquid, 100 to 100 parts by weight of the clothing material is added to 100 to 100 parts of edible oil and fat
More preferably, 300 parts by weight and 150 to 300 parts by weight of water are emulsified in an oil-in-water type to prepare a clothing liquid.

This oil-in-water emulsion coating liquid is mixed with an appropriate stirrer (vertical mixer, high-speed mixer for powder dissolution, homomixer,
It is obtained by emulsifying each of the above components by a conventional method using a blender or the like, and the viscosity is 500 to 4500.
CPS / 20 ° C. (B-type viscometer, rotor No. 3, measured at 30 rpm), and the dispersed oil droplet particle size is preferably 1 to 100 μm, more preferably 10 to 70 μm. In the oil-in-water emulsion coating liquid, the edible oil / fat may be the oil / fat used for frying. When the amount of the edible oil / fat in the oil-in-water emulsion coating liquid is less than the above range, the texture of the garment is likely to deteriorate during storage of the unfried fried food and the fried food after the fried food. It has a crispy and brittle texture, and if it is too much, it becomes a fried food with a noticeable oily flavor and a poor texture. Similarly, if the amount of water is less than the above range, the viscosity of the clothing liquid will be high, and the workability of attaching this to the ingredients will be reduced. It is not preferable because it can be attached only thinly.

The fried food of the present invention can be manufactured as follows. That is, directly or after dusting the ingredients, the coating liquid for frying foods of the present invention is adhered and further sprinkled with bread crumbs to obtain frying foods.
Fry with edible oil and fat at 0 to 190 ° C for 2 to 6 minutes. Here, as the dusting powder, wheat flour, various starches, modified starch, or the above-mentioned clothing materials can be used, but known flours other than these as long as they do not impair the binding property between the batter portion of the fried food and the ingredients. It doesn't matter if you use bread crumbs. As the bread crumbs, fresh bread crumbs and dry bread crumbs having appropriate sizes can be used, and may be selected according to the finish of the intended fried food. Also, known flour such as corn grits and corn flour may be appropriately blended and used in bread crumbs.

The fried food of the present invention may also be prepared by directly or after dusting the ingredients, and then applying the coating liquid for fried food of the present invention, sprinkling with bread crumbs, and further applying the coating liquid thereto, and then It can also be produced by repeating the step of sprinkling bread crumbs once or twice to obtain a food for frying, and then frying it in the same manner. As described above, the fried food of the present invention includes the step of applying the clothing liquid to the ingredients and sprinkling the bread crumbs.
~ 3 times (however, it is essential to sprinkle bread crumbs in the last step, but in the previous steps, sprinkling bread crumbs may be carried out as needed). The proportion of the batter portion in the whole food may be adjusted appropriately depending on the viscosity of the coating liquid, the size of the bread crumbs and the amount of these attached according to the form of the target product. The thickness of the garment portion becomes excessive, which causes deterioration of texture.

The fried food of the present invention can be produced as described above, but it is a fried food which is refrigerated or stored at room temperature (about 20 ° C.) within a range that does not impair hygiene before cooking. It is also possible to fly. Further, the fried foods of the present invention include those that have been fried and then refrigerated (stored at about 4 ° C) or frozen (for example, quick frozen at about -35 ° C and stored at about -18 ° C) by a conventional method. . It can be used not only as refrigerated or frozen fried food itself but also as chilled food or frozen food as described below.

The fried food of the present invention can be stored at room temperature or refrigerated or frozen as long as it does not impair hygiene, and after such storage, microwave oven, boil, oven or oven toaster, etc. Even if it is reheated by using, it does not impair the preferable texture, appearance and flavor immediately after frying. Although the fried food of the present invention may be packaged as required, when reheating by a boiling method, it is preferable to seal after degassing.

Further, the fried food and the cooked rice obtained in the present invention can be frozen to give a frozen food such as a frozen katsudon. So far, when a food that is a combination of fried food and cooked rice is reheated using a microwave oven, the ingredients of the fried food and cooked rice are intensively heated due to the difference in the water content, and moisture is transferred to the clothes and sticky. Although it was in a state, frozen food prepared by packaging the fried food and cooked rice of the present invention together, or frozen after packaging each of the fried food and cooked rice is reheated in a microwave oven. However, the preferable texture, appearance and flavor immediately after frying are not impaired.

[0026]

【Example】

Example 1 Chopped onions, fried minced beef, minced potatoes after peeling and peeling, peeled and diced potatoes after steaming, and seasoning were added,
Mix with a Kenwood mixer. This was cooled to room temperature and then separately molded in 40 g portions to obtain croquette pate.
100 parts by weight of the clothing materials of each composition shown in Table 1, 200 parts by weight of soybean salad oil (manufactured by Nisshin Oil Co., Ltd., Uniace S), and 250 parts by weight of water were added to a vertical mixer (using a whipper,
The coating liquid prepared by emulsifying into an oil-in-water type at 80 revolutions per minute for 5 minutes was evenly attached to the surface of the putty at about 8 g per piece, and then raw bread crumbs (Freister Co., Ltd. raw bread crumbs). (Coarse) About 8 g was similarly attached to the surface. The particle size of dispersed oil droplets in the clothing liquid measured with an optical microscope is shown in Table 1.
5 for the clothing liquid using No. 1 to 9, 10, 12 and 13
Although it had excellent emulsion stability at ~ 80 μm,
The emulsions of Nos. 11 and 14 had low emulsion stability. After coating, this was immediately fried with frying oil (the soybean salad oil) at 160 to 170 ° C. for 3 minutes, and the oil was drained to prepare a croquette. Moreover, a part of the croquette prototype using the clothing materials of each composition was put in a freezer at -35 ° C immediately after deoiling and kept for 1 hour to obtain frozen croquette.

The prototypes of croquette and frozen croquette thus obtained are drained with oil for unfrozen products, placed on a plate and kept at room temperature (about 20 ° C.) for 8 hours, and reheated in a microwave oven (high frequency). Output 500W
In two states, each of which was heated for 40 seconds). For frozen products, reheat them in a freezer of a home refrigerator / freezer set at about -18 ° C for 1 week and then reheat them in a microwave oven (high-frequency output 500W, 2 pieces each for 3 minutes / minute).
Heating for 0 seconds), holding it at room temperature for 8 hours, reheating it in a microwave oven (the same heating condition), reheating it in the microwave oven under the same conditions as above for 3 months (the same heating condition), and heating it to room temperature It was held for 8 hours in the above condition, and the above-mentioned conditions were changed to 6 states of reheating in the microwave oven (the same heating condition as above).

Then, each of the trial products subjected to the above-mentioned treatments was evaluated by 10 professional panelists. The evaluation was carried out on the three items of the hardness of the batter (the part consisting of the batter and bread crumbs), the crunch of the batter (the texture that is crispy and crisp and brittle), and the texture and flavor of the entire batter and ingredients. . As an evaluation standard, there are 5 grades (1:
(Poor, 2: Fair, 3: Fair, 4: Good, 5: Very good). For each of the prototypes in the above condition, the average value of the scores for 3 items of 10 panelists was calculated, and 5 to 4.6 was ◎, 4.5 to 3.8 was ◯,
3.7 to 2.0 was evaluated as Δ and less than 2.0 was evaluated as x. The results are shown in Table 2.

[0029]

[Table 1]

Note) * 1: Clothing Nos. 1-4, 8 and 13 are tapioca modified starch (National Frijex), Nos. 5-7, 9, 1
Waxy cornstarch modified starch (Therm Flo) (both manufactured by National Starch and Chemical Co., Ltd.) was used for 1 and 14. * 2: Clothing materials Nos. 1, 2, 6 and 8-10 are dextrins (pine flow), and Nos. 3-5, 7, 11, 12 and 14 are dextrins (pa index # 2) (both Matsutani Chemical Industry ( Co., Ltd.) is used. * 3: Separated soybean protein (DHV) (manufactured by Nisshin Oil Co., Ltd.)
use. * 4: Baking powder (Aikoku, red can) (made by Aikoku Sangyo Co., Ltd.) is used. * 5: Powdered egg white (Sankirara RS) (Taiyo Kagaku Co., Ltd.)
Made). * 6: A mixture of Tamarind seed gum, guar gum, and xanthan gum (Bistop BAT) (manufactured by San-Ei Gen FFI Co., Ltd.) is used. * 7: Sugar ester (Ryoto Sugar Ester S-1570) (manufactured by Mitsubishi Chemical Foods Co., Ltd.) is used.

[0031]

[Table 2]

Example 2 Unoiled ginkgo croquette (croquette putty to which clothing liquid and bread crumbs are adhered) was used as a refrigerator (about 4) for a home refrigerator.
Croquette and frozen croquette were obtained in the same manner as in Example 1, except that the croquette was preserved for 2 days in a setting (° C.) and then deep-fried. These prototypes were evaluated in the same manner as in Example 1. Table 3 shows the results.

[0033]

[Table 3]

Example 3 Unoiled ginkgo croquette (croquette putty with coating liquid and breadcrumbs) was kept in a freezer at about -35 ° C. for 1 hour to prepare a frozen product, and then a freezer for a home refrigerator / freezer ( Croquette and frozen croquette were obtained in the same manner as in Example 1 except that the croquette was preserved for 3 months at about -18 ° C.) and then oiled. When these prototypes were evaluated in the same manner as in Example 1, when the clothing materials of the present invention were used, all of them were excellent in the hardness of the clothing, the texture, the texture of the entire croquette, and the taste. .

Example 4 Frozen shrimp (size 21-25 cm, black tiger, with shelled tail) was thawed by keeping it in the refrigerator overnight.
After lightly draining, about 1 g of soft wheat flour was uniformly adhered to the surface of the shrimp as a dusting powder. Next, Table 1
100 parts by weight of clothing materials of each composition shown in Fig. 1, mixed oil of rapeseed oil and palm oil (Fly Ace ROK manufactured by Nisshin Oil Co., Ltd.) 1
70 parts by weight and 150 parts by weight of water are mixed in a high speed mixer (type with stirring blades on the bottom of the container, about 1200
The coating liquid prepared by emulsifying into an oil-in-water type by rotation (3 minutes) (dispersed oil droplet particle size measured by microscopic measurement in the same manner as in Example 1 is 10 to 50 μm) is applied to the surface of the shrimp to which dusting is adhered. About 3 g per one fish was evenly attached, and then about 1.5 g of dry bread crumbs (Dry bread crumbs manufactured by Flystar Co., Ltd.) was similarly attached to the surface. In the same manner, about 4 g of the same coating liquid was again attached to each of the above-mentioned coating liquids and shrimp to which dry bread crumbs were attached, and then about 5 g of raw bread powder (the same as in Example 1) was attached. Immediately after putting this on 1
Fried oil (the same as in Example 1) at 60 to 170 ° C. was added for 2 minutes, and the oil was drained to prepare a prawn fried. Further, a part of the shrimp fry prototype using the clothing material of each composition was put in a freezer at -35 ° C immediately after removing the oil and kept for 1 hour to obtain a frozen shrimp fry. These prototypes were evaluated in the same manner as in Example 1. Table 4 shows the results.

[0036]

[Table 4]

Example 5 100 parts by weight of the clothing material of each formulation shown in Table 1, 270 parts by weight of a mixed oil of rapeseed oil and palm oil (the same as in Example 4), and 290 parts by weight of water were used. A shrimp fried and a frozen shrimp fried were obtained in the same manner as in Example 4, except that the oil-in-water emulsion was used (dispersed oil droplet size: 10 to 60 μm). When these prototypes were evaluated in the same manner as in Example 1, it was found that when the clothing material of the present invention was used, the hardness of the clothing, the squeeze, and the texture and flavor of the whole fried shrimp were excellent. It was

Example 6 Fried shrimp was treated in the same manner as in Example 5 except that the coating liquid was changed to a mixed liquid containing 100 parts by weight of the coating material of each composition shown in Table 1 and 150 parts by weight of water. And got a frozen shrimp fry. As a result of evaluating these prototypes in the same manner as in Example 1, all of the clothing liquids using the clothing material of the present invention were excellent in the above evaluation items.

Example 7 Pork fin meat was cut into pieces of about the same size and about 25 g per slice, and 1 surface of a uniform mixture of dry bread crumbs (as in Example 4) and corn grits was uniformly dusted on this surface. About 1 g was applied per cut. Next, 100 parts by weight of the clothing materials of the respective formulations shown in Table 1, 250 parts by weight of soybean salad oil (same as in Example 1), and 130 parts by weight of water were mixed with a vertical mixer (using a whipper, 80 rpm, 5 minutes). ), A coating solution prepared by emulsifying into an oil-in-water type (dispersed oil droplet particle size measured by microscopic measurement in the same manner as in Example 1 is 25 to 100 μm).
Was uniformly adhered to the surface of the pork fin meat to which the above-mentioned dusting powder was adhered, about 7 g per slice, and then about 5 g of raw bread crumbs (the same as in Example 1) was adhered to the surface in the same manner. After the garment was put on, it was quickly fried with a frying oil (the soybean salad oil) at 150 to 160 ° C. for 4.5 minutes, and the oil was drained to prepare a pork cutlet. In addition, a part of the prototype of the pork cutlet using the clothing material of each composition was immediately put into a freezer at about −35 ° C. after being drained, and kept for 1 hour to obtain a frozen pork cutlet.

For these prototypes, the reheating method was an oven toaster (power consumption of 500 W, preheating for 2 minutes in an empty state, and then heating the prototypes for 4 minutes by placing them on a metal tray. Evaluation was performed in the same manner as in Example 1 except that the prototype was placed on a metal tray and heated for 8 minutes with the aluminum foil cover provided on the prototype in order to prevent the surface from burning.
As a result, when the clothing materials of the present invention were used, all of them were excellent in the hardness of the batter, the squeezing, and the texture and flavor of the whole pork cutlet.

Example 8 100 parts by weight of clothing materials of each composition shown in Table 1, rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd., Uniace), uniformly on the surface of frozen white fish fillet (hoki, about 50 g piece) R) 160 parts by weight and 270 parts by weight of water were mixed by a homomixer (TK homomixer, about 6000 rpm for 2 minutes) and emulsified into an oil-in-water type (dispersed oil droplet particle size by microscopic measurement). Is 2
Approximately 7g per piece of ~ 30μm), about -35
Put it in a freezer at ℃ for 30 minutes to freeze the clothing liquid, and then put it in a freezer (about -18 ℃ setting) in a home refrigerator.
Stored for a month. Next, 100 parts by weight of the clothing material of each composition shown in Table 1, 200 parts by weight of soybean salad oil (the same as in Example 1),
And 270 parts by weight of water were mixed with a vertical mixer (using a whipper, 80 rpm for 5 minutes) and emulsified into an oil-in-water type (dispersed oil droplets having a particle size of 5 to 80 μm) after the frozen storage. Approximately 8 g per piece is further adhered to the surface of each of the fillets, and then about 9 g of raw bread crumbs (same as in Example 1)
Was similarly attached to the surface.

This was kept in a freezer at about -35 ° C for 1 hour to give a frozen product, and then stored in a freezer (setting at about -18 ° C) of a home refrigerator / freezer for 3 months.
A frying oil was prepared by frying with frying oil at 60 ° C. (the same as in Example 1) for 5 minutes, and the oil was drained to prepare a fish fry. Moreover, a part of the fish fry trial product using the clothing material of each composition was put in a freezer at about -35 ° C immediately after removing the oil and kept for 1 hour to obtain a frozen fish fry. Table 5 shows the results of evaluation of these prototypes performed in the same manner as in Example 1.

[0043]

[Table 5]

[0044]

According to the present invention, first, a novel garment material for fried food is provided. Furthermore, an oil-in-water type emulsified clothing liquid using the clothing material is provided. The fried food produced using the coating liquid is not only stored at room temperature before fried but not stored in a refrigerator or frozen, but may be stored at room temperature after fried, or stored at room temperature, chilled or frozen after fried. Even after reheating with a microwave oven, boil, oven or oven toaster, the preferred texture of the batter immediately after the production of the fried food is not lost, and the appearance is not spoiled by oil bleeding, and the flavor is improved. Maintains good, immediate oil quality. Furthermore, a chilled food or a frozen food using the fried food of the present invention can be provided.

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Claims (13)

[Claims] 1. A fried food dressing material comprising modified starch, dextrin, and vegetable protein as essential components. 2. The clothing material according to claim 1, which comprises 20 to 60 parts by weight of modified starch, 5 to 40 parts by weight of dextrin, and 7 to 45 parts by weight of vegetable protein. 3. Modified starch / dextrin = 4/6 to 8 /
The clothing material according to claim 1 or 2, which is 2 (weight ratio). 4. The clothing material according to any one of claims 1 to 3, wherein the dextrin has a dextrose equivalent of 15 or less. 5. The clothing material according to claim 1, wherein the vegetable protein is an emulsifying vegetable protein. 6. A fry obtained by emulsifying 100 to 300 parts by weight of edible oil and fat and 150 to 300 parts by weight of water in an oil-in-water type with respect to 100 parts by weight of the clothing material according to any one of claims 1 to 5. Clothing liquid for food. 7. A clothing liquid comprising the clothing material according to any one of claims 1 to 5 and water on the surface of the ingredient or claim 6.
A food for frying, which is obtained by depositing the clothing liquid according to, and then sprinkling it with bread crumbs. 8. A frying food obtained by refrigerating or freezing the frying food according to claim 7. 9. A fried food obtained by frying the food for frying according to claim 7 or 8. 10. A coating liquid comprising the coating material according to any one of claims 1 to 5 and / or water and / or a coating liquid according to claim 6 is adhered to the surface of the ingredient, and then bread crumbs are added. A food for frying, which is obtained by repeating the process of dusting, further adhering the clothing liquid thereto, and then dusting the bread crumbs once or twice. 11. A frying food obtained by refrigerating or freezing the frying food according to claim 10. 12. A fried food obtained by frying the food for frying according to claim 10 or 11. 13. The fried food according to claim 9, which is obtained by refrigerating or freezing after cooking oil.