JPH10165112A - Fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a fried food capable of maintaining the preferable texture of a just fired batter coating immediately after heating in oil, even at the time of being preserved at a normal temperature after the heating in oil, at the time of being re-heated by a microwave oven, an oven and an oven toaster, etc., after the preservation, or at the time of re-heating the already heated one in oil after performing a refrigeration or freezing processing or the one heated in oil after being refrigerated or frozen by the method. SOLUTION: This fried food is obtained by using an edible oil in which an SFC(solid fat content) at the time of being held at -18 deg.C for one hour is 10-50, the average increase of the SFC at the time of being held at the same temperature up to five hours is 4-14/hour preferably and an iodine number is more than 70 as frying oil and/or a battery coating liquid component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food characterized by using a specific edible fat or oil. More specifically, the present invention relates to a fried food using an edible fat or oil having a specific solid fat content as a frying oil and / or a clothing liquid component.

[0002]

2. Description of the Related Art In general, fried food is a batter prepared by adding ingredients such as vegetables, meat, fish and shellfish to a batter made of flour, starch, etc., and adding egg white, egg yolk, whole eggs, water, and the like. It is obtained by coating, further adhering breadcrumbs if necessary, and frying with edible oil and fat. And in the fried food after frying, it is desirable that the ingredients maintain a texture such as a juicy feeling and a soft feeling in addition to the flavor unique to each material, while the clothes including the crumbs have a crisp feel, It is desired to maintain a texture such as fragility of the chewy texture.
The difference in the texture of the ingredients and the clothes is mainly due to the difference in heat conduction to the ingredients and the clothes (cloth liquid and bread crumbs composed of the clothes and water) during the frying treatment. That is, the ingredients are subjected to a heat treatment of the minimum necessary to be in a state suitable for heating and denaturing and eating, and in contrast, the clothing portion is more strongly heat-treated, so that the above-mentioned preferable condition is obtained. A fried food having a texture is obtained. Also,
From the viewpoint of price and ease of handling, liquid fats such as soybean oil and rapeseed oil, or mixed oils of palm-based fats and oils with these liquid oils are used as frying fats (fried oils) used for such frying processing. Has been used.

By the way, in such fried food, the ingredients have a moisture content of 60 to 90% by weight and a water activity (20 ° C., hereinafter the same) of about 1.0, whereas the surface layer of the batter has a moisture content of several percent. % By weight and the water activity is about 0.1 to 0.3, and there is a great difference in water content and water activity from the ingredients to the surface layer. For this reason, in the fried food, the moisture is transferred from the ingredients to the surface layer with the lapse of time after the frying, so that the above-mentioned texture of clothes and bread crumbs is reduced. This phenomenon was observed not only at room temperature and in refrigerated conditions, but also when the fried food was frozen immediately after the frying,
At a normal frozen storage temperature of about 18 ° C., the same moisture transfer occurs during this storage, and when the frozen fried food is reheated using a microwave oven, an oven, an oven toaster or the like, the texture of the clothes and bread crumbs is reduced. Causes a drop. 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 Unexamined Patent Publication No. 7-155127
In the publication, fried food manufactured using a batter containing fats and oils, starch and vegetable protein as essential components, when the time has passed at room temperature after frying and when it is reheated in a microwave oven It is disclosed that deterioration of the texture of clothes can be suppressed. However, according to this, there is a problem that the composition of the batter is restricted due to the essentiality of the three components, the fats and oils are merely edible fats and oils generally used in general, and refrigeration of fried foods that have been subjected to frying treatment. No mention is made of suppression of quality change during frozen storage.

Japanese Unexamined Patent Publication (Kokai) No. 7-250628 discloses that an ingredient is coated with starch or a mixture of cereal flour mainly composed of starch and edible oil and fat, which is further covered with a clothing material and then oiled with oil. It is disclosed that the fried food that has been fried can suppress a decrease in the texture of the clothes when it is reheated in a microwave oven or the like after being frozen and preserved after being fried or through frozen storage after being frozen and preserved. In this method, the clothing material is not limited, but it is essential to coat the ingredients with the above-mentioned mixture, and it is widely applied to fried foods cooked in various situations including, for example, cooking fried foods at home. Not something you can do. Edible fats and oils used for this are only ordinary ones.

As described above, when producing fried food,
Various proposals have been made for clothing materials or liquids, but little has been studied on frying oil during frying treatment or fats and oils to be mixed in the liquid.

[0007]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances, in the present invention, not only storage at room temperature after frying but also reheating with a microwave oven, an oven, an oven toaster or the like after the storage, as well as frying are performed. After being subjected to refrigeration or freezing treatment in the state of, or after being subjected to refrigeration or freezing treatment, it is also fried by reheating by the above-described method without using the re-frying treatment. It is an object of the present invention to provide a fried food that can maintain a favorable texture of the batter.

[0008]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, have found that the above-mentioned object can be achieved by using a specific edible oil or fat as described below. Based on the above, the present invention has been completed.

[0009] That is, the present invention relates to a fried food characterized by using an oil or fat that has a favorable effect on the quality of the fried food.
SFC (solid fat content) when held for 10 to 50 hours
Fried food using edible oils and fats. In the present invention, the edible oil / fat preferably has an average increase in SFC of 4 to 14 / hour when held at −18 ° C. for up to 5 hours, and satisfies the above two conditions and has an iodine value. Is more preferably 70 or more. The edible oil / fat used in the present invention is desirably obtained by mixing a palm oil / fat and a liquid oil, and transesterifying using a lipase preparation having specificity at the 1,3-position of glyceride.

[0010] The edible oil / fat of the present invention is preferably used as a frying oil and / or a clothing liquid component when producing fried foods.

The fried foods referred to in the present invention include fried foods and tempura, and include those subjected to refrigeration or freezing before and / or after frying. In the case of frying, it is preferable to use a coating liquid containing or not containing the edible oil and fat, and containing chemically modified starch, dextrin and vegetable protein as essential components. Wherein the batter contains or does not contain the edible oil and fat, and flour, modified starch,
It is preferred to use those containing powdered soybean protein, powdered egg white and sucrose fatty acid ester as essential components.

In the frying liquid, the modified starch contains 20
６０60 parts by weight, 5-40 parts by weight of dextrin and 7-45 parts by weight of vegetable protein, and modified starch / dextrin = 4 / 6-8 / 2 (weight ratio) Is preferred. In the batter for tempura, the flour is 60 to 80 parts by weight, the modified starch is 10 to 30 parts by weight, and the mixed powder of powdered soybean protein, powdered egg white and a fatty acid ester such as sho is 5 to 20 parts by weight. What is a ratio is preferable. In addition, you may add a swelling agent to the said batter for tempura.

In the present invention, the SFC dissolves the target fat or oil by heating it in a hot water bath at 80 ° C. or higher for 1 hour or more.
This was transferred into a glass sample tube having an inner diameter of 5 mm, an outer diameter of 7 mm, and a length of 180 mm, and then the temperature of the target fat was adjusted to 40 ± 2 ° C. in a constant temperature bath at 40 ° C. ° C) for 1 hour, and NMR spectrometer (manufactured by Bruker, Mini Spec PC12)
0) using a known method (edited by the Japan Oil Chemists' Society, "Standard Oil and Fat Analysis Test Method (II) 1996 Edition", provisional 1-1996
Of the solid fat measured according to the method described in (1). The average increase in SFC is 1 according to the above method.
It is the average value of the difference (increase amount) between each SFC value measured with time up to the fifth hour and the SFC value immediately before (one hour before). For the iodine value,
It was measured by the method described in "Standard Fat and Oil Analysis Test Method", 2.3.4.1-1996.

[0014]

First, it is important that the edible fat used in the fried food of the present invention has an SFC of 10 to 50 when kept at -18 ° C for 1 hour. SFC
Known oils such as rapeseed oil, soybean oil, and corn oil can be exemplified as oils and fats having a value of less than 10, but when such oils and fats are used for fried foods, the batter portions of the fried foods that have undergone the frying treatment become sticky over time. It causes swelling and reduces the texture. In addition, normal extremely hardened oil as fats and oils exceeding 50,
Palm oil, lard, beef tallow, and the like can be given. With such oils and fats, the batter part becomes gully, and the fried food has an uncomfortable texture.

The edible fats and oils having the above-mentioned properties according to the present invention can be obtained by subjecting known animal and vegetable fats and oils to a treatment such as hydrogenation, fractionation or transesterification alone or in an appropriate combination. For example, liquid oil such as soybean oil, rapeseed oil, corn oil, cottonseed oil, or the like, or hydrogenated so that the iodine value becomes about 40 to 90, and cooled in the presence or absence of an organic solvent such as hexane or acetone. The specific SFC
Edible fats and oils having a value can be produced. Further, the edible fat / oil according to the present invention can be obtained by subjecting a specific raw material fat / oil to a transesterification treatment, as described later.
Further, by adjusting the degree of hydrogenation in the hydrogenation treatment, the treated product itself has the characteristics of the edible fat and oil according to the present invention.

The edible fat or oil according to the present invention preferably has an SFC of 12 to 45 when kept at -18 ° C for 1 hour.
belongs to. Furthermore, the average increase per hour of SFC when held at -18 ° C for up to 5 hours is 4 to 1
It is preferably 4 / hour, more preferably 5 to 12 / hour. The iodine value is 70 or more, more preferably 7 or more.
0-100.

The edible oil / fat according to the present invention as described above is a raw material of a mixed oil / fat of palm-based fat and liquid oil, preferably palm-based fat / liquid oil = 8/2 to 2/8 (weight ratio), optimal. Among them, those obtained by subjecting 6/4 to 4/6 to a transesterification treatment using a lipase preparation having specificity that selectively acts on the 1,3 position of glyceride are preferable. For the transesterification treatment, the above-mentioned ones are necessary, for example, NaOCH ₃
However, the desired effects of the present invention cannot be obtained by the treatment of chemical random transesterification using lipase or the like or enzymatic random transesterification using lipase derived from Candida cylindracea or the like.

Examples of the palm oils and fats as raw materials for the transesterification treatment include palm oil, palm medium melting point fraction (PMF), palm olein, and palm super olein. Animal and vegetable oils and oils known as liquid oils, ie, soybean oil, rapeseed oil, etc.
Corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, sesame oil and the like, and their fractionated fats, hydrogenated fats and transesterified fats, alone or in any mixture can be exemplified. Of these, palm olein, rapeseed oil and the like are preferred.

The lipase preparation is prepared from Aspergill (Aspergillus).
illus, Alcaligenes, Mucor, Pseudomonus
It is essential to use lipases derived from microorganisms such as the genus Rhizopus and the pancreas of cattle and pigs, which have specificity at the 1st and 3rd positions. Among these, lipases derived from Rhizopus delemar (manufactured by Amano Pharmaceutical Co., Ltd., Lipase D, etc.), Alcaligenes SP
(Alcaligenes sp.)-Derived lipase (Meito Sangyo Co., Ltd.)
Lipase PL, lipase QL, etc.). This 1,3-position specific lipase can be used as it is or immobilized on a known carrier such as diatomaceous earth, activated carbon, synthetic resin, ion exchange resin and the like.

The transesterification reaction is carried out in a batch system by adding the powder or the lipase preparation as an immobilized substance to the raw oil or fat, or in a column system in which the raw oil or fat flows into a container filled with the lipase preparation. The amount of water in the raw material fat is
In order to suppress hydrolysis as a side reaction and maintain a certain transesterification reaction rate and activity of the lipase preparation, it is necessary to adjust the amount to about 0.05 to about 0.5% by weight. The reaction temperature may be set at about room temperature to about 80 ° C. The lipase derived from Alcaligenes sp is preferable because the transesterification reaction can be carried out at about 80 to about 130 ° C.

The transesterification reaction product deactivates the lipase enzyme by heat treatment or the like, and performs a general purification treatment of fats and oils, that is, alkali deacidification, decolorization with activated clay or activated carbon, and deodorization under reduced pressure, if necessary. The edible oil and fat according to the present invention can be produced by performing a treatment such as separation or hydrogenation.

The edible oil / fat according to the present invention is used as a frying oil in producing fried foods, as a coating liquid component, or as both a frying oil and a coating liquid component. For example, the edible oil or fat is used as a component of the coating liquid as it is or as a powdered oil or fat by a known method, and the edible oil or fat is used as it is or as a mixed oil with other oils and fats for frying oil, and further, these are used for frying oil and coating liquid. There is a method such as using. As a result, the desired effects of the present invention can be obtained. The edible oils and fats are appropriately mixed with known edible surfactants such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester, and lecithin as needed. You may.

Next, the fried food using the edible oil and fat according to the present invention will be described in detail. First, the fried food of the present invention uses ingredients used as materials for ordinary fried foods, that is, vegetables, meat, seafood, etc., and these cooked and frozen products, and the coating liquid is applied to the surface of the ingredients. What has been attached and fried with the edible fat and oil according to the present invention,
Alternatively, a coating liquid such as an oil-in-water emulsion containing the edible oil or fat according to the present invention is adhered to the surface of the ingredient and fried with an oil or fat other than the edible oil or fat according to the present invention, or the surface of the ingredient according to the present invention. Edible oil and fat containing the edible oil and fat according to the present invention (such as the oil-in-water type emulsified clothing liquid), and fried with the edible oil and fat according to the present invention. At this time, if necessary, the ingredients are sprinkled with flour and then applied with a batter, or after the batter is applied with a bread crumb, the batter is further applied and sprinkled with bread crumbs. It is also possible to do it twice.

Examples of fried foods to be used include so-called fried foods such as croquettes such as potato croquettes and cream croquettes, cutlets such as tonkatsu and menchikatsu, and shrimp fries and oyster fries. Tempura includes tempura such as shrimp tempura, squid tempura and vegetable tempura, and shrimp fried food such as shrimp and vegetable fried.

The frying oil used in the frying treatment is not limited to the edible oils and fats according to the present invention, but may be any edible oil, such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil and sunflower. Examples include oil, olive oil, palm oil, sesame oil, lard, beef tallow, and those obtained by subjecting them to fractionation and / or hydrogenation, and one or more of these may be appropriately selected. It is particularly preferable to use the edible oil and fat according to the above. The fried food of the present invention can be obtained by frying a fried seed at an oil temperature of 150 to 200 ° C. using such frying oil.

As the coating liquid, one used in ordinary fried foods may be used in the present invention. Namely, wheat flour, so-called chemically modified starch, chemically treated starch, physically treated (moist heat treatment or the like) starch, raw starch, starch decomposed product, egg solution, egg processed product such as powdered egg white not subjected to these treatments , An emulsifier, a thickening polysaccharide, a flour, a swelling agent and the like are appropriately selected according to the form of the intended fried food, and mixed with water to prepare a coating solution. In addition, if necessary, the edible oil or fat according to the present invention or another oil or fat (of the same or different type as the above-mentioned frying oil) may be added thereto to form an oil-in-water emulsified coating liquid. At this time, it is desirable to prepare and use a coating liquid emulsified into an oil-in-water type using the edible fat or oil according to the present invention, in view of the effects provided by the present invention. In addition, known seasonings, spices, and the like can be appropriately added to the clothing liquid.

In order to further enhance the desired effects of the present invention, it is desirable to use a coating liquid containing specific raw material components. In other words, the coating liquid of the fried foods in the fried food is the same as that of the applicant's patent application (Japanese Patent Application No. 8-46703).
The clothing material described in the above, that is, a chemical solution prepared by mixing water and water and oils and fats as described above using a composition comprising chemical starch, dextrin and vegetable protein as essential ingredients. Good. Here, the clothing material preferably 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, and more preferably the weight of modified starch and dextrin. The ratio is modified starch / dextrin = 4/6 to 8/2, dextrin has a dextrose equivalent of 15 or less, and vegetable protein has excellent emulsifiability. 100 to 300 parts by weight of edible oil and fat and 150 to 30 parts of water with respect to 100 parts by weight of the batter containing such raw material components.
The effect of the present invention is more remarkably exhibited when using a coating liquid obtained by emulsifying 0 parts by weight of an oil-in-water type.

The coating liquid of the tempura is a coating material described in a patent application of the present applicant (Japanese Patent Application No. 7-353886), ie, flour, chemically modified starch, powdered soybean protein, powdered egg white, swelling agent, and the like. It is preferable to use a composition containing sugar ester (sucrose fatty acid ester) as an essential raw material component, and to mix it with water or water and oils and fats as described above. Here, in the present invention, the garment does not necessarily require a swelling agent, and preferably has a flour 60 to
80 parts by weight, 10 to 30 parts by weight of modified starch, 5 to 20 parts by weight of a mixed powder comprising powdered soy protein, powdered egg white and sucrose fatty acid ester, and, if necessary, a leavening agent. More preferably, the powdered soybean protein has a water-soluble nitrogen index (NSI) ≧ 80. 100 parts by weight of the garment containing such raw material components is added to water 10
The effect of the present invention can be enhanced by using a clothing liquid containing 0 to 300 parts by weight. It is also desirable to use a coating liquid obtained by adding 3 to 30 parts by weight of edible oil and fat and 100 to 300 parts by weight of water to 100 parts by weight of the above-mentioned clothing material and emulsifying the oil-in-water type.

As the flour, flour, various types of starch, modified starch, processed milk or egg, or a mixture thereof can be used, but it does not impair the binding between the batter portion of the fried food and the ingredients. If so, known flour or bread crumbs other than these may be used. 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 can be produced as described above, but it is also possible to store it at room temperature (about 20 ° C.), refrigerated or frozen before frying, as long as the hygiene is not impaired. It is. Further, those which have been refrigerated (stored at about 4 ° C.) or frozen (eg, rapidly frozen at about −35 ° C. and stored at about −18 ° C.) according to a conventional method after being fried once are also included in the range of the fried food of the present invention. enter. This can be used not only as refrigerated or frozen fried food itself, but also as refrigerated 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 hygiene is not impaired. After such storage, a microwave oven, a boiler, an oven or an oven toaster may be used. Even if re-heated with, the preferred texture, appearance and flavor immediately after frying are not impaired. 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. In the present invention, it is possible to provide a fried food that can maintain a favorable texture of the batter under such various conditions, but is applied to a case where the food is frozen after frying and then reheated in a microwave oven. It is particularly preferred that

It is not clear why the desired effects of the present invention can be obtained by using the edible fats and oils according to the present invention. The temperature drop and freezing are slower than in the clothing. For this reason, the moisture is transferred from the material having a high product temperature to the clothing having a lower temperature or already frozen. Therefore,
Reheating this reduces the texture of the garment. That is, it is considered that the moisture transfer causes the texture of the clothes to deteriorate. And the edible fats and oils according to the present invention, as the temperature decreases,
Unlike ordinary liquid oils, they crystallize quickly, and crystallize more slowly and more slowly than hardened oils and the like. It is presumed that it is done. In addition, even in refrigerated storage or storage at a temperature higher than room temperature or chilled, for some reason derived from the edible fats and oils according to the present invention, moisture transfer is suppressed, and the desired effects of the present invention can be obtained. it is conceivable that.

Further, the fried food obtained by the present invention and cooked rice can be frozen to obtain a frozen food such as a frozen cutlet bowl. Until now, when a food that combines fried food and cooked rice was reheated using a microwave oven, the ingredients of the fried food and cooked rice were intensively heated due to the difference in water content, and the moisture transferred to the clothes and became sticky. However, frozen food that is packaged and frozen after fried food and cooked rice of the present invention are combined, or frozen food that is packaged after freezing each of fried food and cooked rice is reheated in a microwave oven. However, the preferred texture, appearance and flavor immediately after the frying are not impaired.

[0034]

【Example】

Example 1 Frozen shrimp (size 21 to 25 cm, black tiger, with shelled tail) were stored in a refrigerator overnight, thawed, lightly drained, and then lightly floured (heart, Nippon Flour Milling Co., Ltd.) on the shrimp surface as flour. About 1 g per fish). Next, 60 parts by weight of the above-mentioned light flour, 25 parts by weight of modified starch (Fly Starch H, manufactured by Matsutani Chemical Industry Co., Ltd.), and powdered soybean protein (Solpy NY, Nisshin Oil Co., Ltd.)
8 parts by weight), 5 parts by weight of powdered egg white (powdered egg white HG, manufactured by Taiyo Kagaku Co., Ltd.), and 2 parts by weight of emulsifier (Ryoto Sugar Ester S-570, manufactured by Mitsubishi Chemical Foods Co., Ltd.) 160 parts by weight of water was added to 100 parts by weight of the obtained batter, and a batter prepared by stirring with a hopper was uniformly adhered to the surface of the shrimp to which flour had been applied, in an amount of about 4 g per fish. Immediately after being dressed, the fats and oils shown in Table 1 were used as frying fats (fried oils), fried at 160 to 170 ° C. for 1 minute, and cut into oil to produce a shrimp tempura.
In addition, a part of the shrimp tempura prototype using each of the fats and oils for frying was immediately put into a -35 ° C freezer after oil drainage and kept for 1 hour to obtain a frozen shrimp tempura.

The thus obtained prototypes of shrimp tempura and frozen shrimp tempura are drained with a fryer for unfrozen products, placed on a plate, kept at room temperature (about 20 ° C.) for 8 hours, and reheated in a microwave oven. (High frequency output 500
(W for 2 seconds with W for 30 seconds).
In addition, for frozen products, after refrigerating and storing for one week in a freezer of a home refrigerator set at about −18 ° C., reheating the microwave oven (heating two pieces at a high frequency output of 500 W for 1 minute 30 seconds), Is kept at room temperature for 8 hours, the above is re-heated in a microwave oven (under the same heating conditions), the same condition is frozen for 3 months and then re-heated in a microwave oven (under the same heating conditions), and the above is kept at room temperature for 8 hours. Was set to six states of microwave reheating (under the same heating conditions).

Then, each of the prototypes subjected to the above-described processing was evaluated for tasting by 10 expert panelists. The evaluation was carried out for two items: the hardness of the garment (the part consisting of the liquor; for Examples 2 and 3, the part consisting of the liquor and the crumbs) and the tightness of the garment (crisp and crisp texture). . In addition, as a criterion for evaluation, the above two items were evaluated in five stages (1: poor, 2: somewhat poor, 3: somewhat good, 4:
Good, 5: very good). The average value of the scores of 10 panelists was calculated for each prototype in the state from, and 5 to 4.6 were evaluated as 、 ４, 4.5 to 3.8 as 、 ３, and 3.
7 to 2.0 was evaluated as Δ, and less than 2.0 was evaluated as ×. Table 2 shows the results.

[0037]

[Table 1] Note) 1) SFC: SFC when kept at -18 ° C for 1 hour. 2) SFC: Average increase in SFC when held at -18 ° C for up to 5 hours (per unit time).

In Table 1, the purified rapeseed oil used was Uniace R (manufactured by Nisshin Oil Co., Ltd.), and the purified soybean oil used was Uniace S (manufactured by Nisshin Oil Co., Ltd.). The palm fractionated fat is a liquid part obtained by heating and dissolving purified palm oil fly ace PO (manufactured by Nisshin Oil Co., Ltd.) to 80 ° C., cooling and holding the final temperature to 20 ° C., and filtering. Finely hydrogenated refined rapeseed oil is obtained by heating refined rapeseed oil to 90 ° C. under vacuum, returning to normal pressure,
0 parts by weight of nickel catalyst (AF-3, JGC Corporation)
), Heated to 160 ° C. again, and added with hydrogen gas while being stirred so as to be in a pressurized state, and selectively hydrogenated to an iodine value of 95. Equivalent mixed oils of refined rapeseed oil and palm fractionated fats and oils are obtained by measuring and heating each fat and oil to 50 ° C., stirring, and mixing with a rotor type mixer (about 500 revolutions per minute) for 20 minutes. The 1,3 transesterified fractionated oil of a mixed oil of equal parts of refined rapeseed oil and palm fractionated fat is prepared by adding an enzyme (Lipase PL, Meito Sangyo Co., Ltd.) to 100 parts by weight of the mixed oil.
After reacting for 5 hours while heating and maintaining at 85 ° C., the enzyme was removed by filtration, and further cooled to and maintained at a final temperature of 15 ° C. is there.

[0039]

[Table 2] Note) The range in the above table is a microwave oven. The evaluation result is the hardness of the clothes on the left and the depth of the clothes on the right.

Example 2 Minced onion, minced beef, fried minced potato, minced potato after peeling, steamed potato after peeling and dicing, 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.
On the other hand, 58 parts by weight of modified starch (Food Starch T-1, manufactured by Matsutani Chemical Industry Co., Ltd.), 25 parts by weight of dextrin (Paindex # 2, manufactured by Matsutani Chemical Industry Co., Ltd.), vegetable protein (DHV, Japanese 10 parts by weight of Kiyo Oil Co., Ltd., 5 parts by weight of powdered egg white (Sankirara RS, manufactured by Taiyo Chemical Co., Ltd.), and 2 parts by weight of emulsifier (Ryoto Sugar Ester S-1570, manufactured by Mitsubishi Chemical Foods Corporation) Clothing 1 obtained by mixing
00 parts by weight, 200 parts by weight of each fat and oil in Table 1 and water 2
50 parts by weight of a vertical mixer (using a hopper, 80 per minute)
(Rotation, 5 minutes) to emulsify in oil-in-water type to prepare six kinds of coating liquids.

About 8 g of each coating solution was uniformly adhered to the surface of the putty, and about 8 g of raw bread crumbs (raw bread crumbs, manufactured by Flystar Co., Ltd.) was similarly adhered to the surface of the putty. It was put in a -35 ° C freezer and kept for 40 minutes to obtain a non-oiled frozen croquette, and then stored in a -18 ° C freezer for 3 months. Next, these were fried in frying oil (the above-mentioned refined soybean oil) at 160 to 170 ° C. for 5 minutes, and cut into oil to produce a croquette. In addition, a portion of the croquette prototype using each oil and fat was immediately put into a −35 ° C. freezer after oil drainage and kept for 1 hour to obtain a frozen croquette. These prototypes were evaluated in the same manner as in Example 1. Table 3 shows the results.
Shown in

[0042]

[Table 3] Note) The range in the above table is a microwave oven. The evaluation result is the hardness of the clothes on the left and the depth of the clothes on the right.

Example 3 Pork fins were cut into pieces of approximately the same size so as to have a size of about 25 g, and the surface thereof was uniformly ground as dry bread powder (dry bread powder, manufactured by Flystar Co., Ltd.) and corn grits. About 1 g of the mixture was applied per piece. Next, 100 parts by weight of a commercially available fry mix (Sakutto Katsu-Fried Flour, Showa Sangyo Co., Ltd.), 30 parts by weight of the fats and oils shown in Table 1, and 160 parts by weight of water were mixed with a vertical mixer (using a hopper, 80 revolutions per minute, (5 minutes) to emulsify in an oil-in-water type to prepare six types of coating liquids. Each batter was uniformly applied to the surface of the pork fins to which the flour had been applied, about 7 g per slice, and about 5 g of raw bread crumbs (the same as in Example 1) was applied to the surface in the same manner. Stored refrigerated for hours. The same fats and oils as those used in the coating liquid are used as frying fats and oils.
Fried at 0-160 ° C for 4.5 minutes, drained, and made a pork cutlet as a trial. 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 set to an oven toaster (power consumption 50
0W, After preheating in the empty state for 2 minutes, heat the prototype and the metal tray on a metal tray for 4 minutes, and place the prototype and the metal tray on a metal tray to prevent burning of the surface. The procedure was the same as in Example 1 except that the heating was changed to 8 minutes with the foil cover provided). As a result, when the edible oils and fats of the product of the present invention were used, all were excellent in the hardness and depth of clothing.

[0044]

According to the present invention, first, a novel fried food is provided. Further, an edible oil / fat suitable for fried food is provided. Fried food of the present invention, room temperature before frying,
Not only refrigerated or frozen storage, but also storage at room temperature after frying, or storage at room temperature, refrigerated or frozen after frying and then reheating in a microwave oven, boil, oven or oven toaster In addition, the quality of a good batter and the quality immediately after the frying are maintained without losing the texture of the preferable clothes immediately after the production of the fried food and without impairing the appearance due to oozing of oil. Furthermore, a refrigerated food or a frozen food using the fried food of the present invention can be provided.

Claims (12)

[Claims] 1. SF when kept at -18 ° C. for 1 hour
Fried foods using edible oils and fats having a C (solid fat content) of 10 to 50. 2. The fried food using the edible fat or oil according to claim 1, wherein the average increase in SFC when kept at -18 ° C. for up to 5 hours is 4 to 14 / hour. 3. A fried food using the edible fat or oil according to claim 1, which has an iodine value of 70 or more. 4. The edible oil / fat is obtained by mixing a palm oil / fat and a liquid oil, and transesterifying using a lipase preparation having specificity for the 1,3-position of glyceride. A fried food product according to any one of the preceding claims. 5. The fried food product according to claim 1, wherein the edible fat or oil is a frying oil and / or a batter solution component. 6. The method according to claim 1, wherein the fried food is fried, and the coating liquid contains modified starch, dextrin and vegetable protein as essential components.
Fried food according to the item. 7. The fry according to claim 6, wherein the coating liquid contains 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. Food. 8. Modified starch / dextrin = 4/6 to 8 /
The fried food according to claim 6 or 7, which is 2 (weight ratio). 9. The method according to claim 1, wherein the fried food is a tempura, and the batter contains wheat flour, chemically modified starch, powdered soy protein, powdered egg white, and sucrose fatty acid ester as essential components. Or fried food according to claim 1. 10. A powder mixture comprising 60 to 80 parts by weight of flour, 10 to 30 parts by weight of chemically modified starch, powdered soybean protein, powdered egg white, and sucrose fatty acid ester.
The fried food product according to claim 9, comprising: parts by weight. 11. The fried food product according to claim 9, wherein the clothing liquid further contains a swelling agent. 12. The method according to claim 1, wherein the fried food is before frying treatment or /
The fried food product according to any one of claims 1 to 11, which has been subjected to refrigeration or freezing treatment after the treatment.