WO2020116203A1

WO2020116203A1 - Method of manufacturing frozen food for deep-frying and frozen food for deep-frying

Info

Publication number: WO2020116203A1
Application number: PCT/JP2019/045787
Authority: WO
Inventors: 雄太宇根; 信隆熊谷; 裕紀矢野
Original assignee: マルハニチロ株式会社
Priority date: 2018-12-07
Filing date: 2019-11-22
Publication date: 2020-06-11
Also published as: JP6768178B1; CN112888318B; CN112888318A; JPWO2020116203A1

Abstract

This invention provides a method of manufacturing a frozen food for deep-frying, the method including applying a batter containing flour and water to a surface of a food material for deep-frying, applying a powder other than bread crumbs to a surface of the batter applied to the food material, said surface being on the side opposite the food material, and thereafter freezing the food material. This invention also provides a frozen food for deep-frying that has a food material for deep-frying and a batter layer containing flour and water and covering a surface of the food material, wherein a powder other than bread crumbs is applied to a surface of the batter layer on the side opposite the food material. Additionally, this invention provides an edible powder to be used in a process for manufacturing an unfried frozen food by being applied to an outer surface of a batter layer covering a food material for deep-frying. The edible powder contains, at a mass ratio of 40:60 to 90:10 inclusive, powdered oil and at least one material selected from flour and starch.

Description

Process for producing frozen food for oil cane and frozen food for oil cane

The present invention relates to a method for producing a frozen food for frying oil and a frozen food for frying oil.

Oiled foods such as tempura are prepared by adhering a batter liquid to the surface of the oiling utensil material and fried. Since the work of preparing ingredients and attaching the batter liquid takes time and labor, there has recently been a demand for frozen foods for frying, which are foods that are stored in a frozen state and can be eaten only by frying.
However, for example, when trying to produce a frozen food for frying used for tempura etc., due to the fluidity of the batter liquid, if the batter liquid is attached to the surface of the ingredient and then frozen without frying, The batter liquid runs off from the ingredients during freezing. Therefore, even if the obtained frozen product is fried, the ingredients are in direct contact with the frying oil due to the deformation of the garment along with the runoff of the garment, and the fried food with a good shape and texture as tempura is obtained. I can't get it.
For this reason, when obtaining a frozen product of boiled oiled food such as tempura, it is common to boil the batter solution immediately after adhering it to the ingredients and freeze the oiled food (Patent Document 1 and 2).

JP-A-59-59181 Japanese Patent Laid-Open No. 2000-262249

However, when the conventional oil-frozen frozen products such as those described in Patent Documents 1 and 2 are oil-foiled, they may not be dusted before adhering the batter liquid to the ingredients or the oil-frying time may be longer. In the case of a long period of time, due to overheating caused by repeated oil frying, the ingredients became hard and the clothes became hard, and the soft texture of the ingredients and the crispy texture of the clothes were sometimes lacked. Moreover, perforation and rupture occurred, and the water content of the ingredients decreased and became smaller, making it difficult to obtain a tempura-like appearance. Although the texture of ingredients and clothes can be improved by applying dusting powder to the ingredients and shortening the time for re-oiling, there is a problem that a good appearance cannot be obtained due to perforation or burst of the clothes. It was left.
As described above, in the conventional technology, it was difficult to achieve both good appearance and texture of oil-buttered food.

An object of the present invention is to provide a method for producing a frozen food for frying oil and a frozen food for frying oil, which can eliminate the drawbacks of the above-mentioned conventional techniques.

The present inventors not only prevent the hardening of ingredients and clothes due to a decrease in water content and have a good texture, but also prevent the batter liquid from flowing off during freezing and prevent perforation and bursting. We have diligently studied the composition of frozen foods that can produce oil-boiled foods with a tempura-like appearance. As a result, unlike the conventional technical common sense that "frozen food for tempura needs to be oiled," it is necessary to attach the edible powder to the surface of the layer made of the batter liquid adhering to the ingredients without oiling. It was found that the above problems can be solved by freezing.

That is, the present invention, a batter solution containing wheat flour and water is adhered to the surface of the oil frying tool material, and then the surface of the batter solution adhered to the ingredient material on the opposite side of the ingredient is other than bread crumbs. It is intended to provide a method for producing a frozen food for frying, which comprises freezing the ingredient after adhering edible powder.

Further, the present invention is a frozen food for oil-boiled food, comprising an oil-boiled food ingredient, and a batter layer containing wheat flour and water for coating the surface of the ingredient,
It is intended to provide a frozen food for frying oil, in which edible powder other than bread crumbs is attached to the surface of the batter layer on the side opposite to the ingredients.

Further, the present invention is an edible powder that is used by adhering to the outer surface of a batter layer that coats an oil frying tool material in the process of producing an unoiled frozen food.
Provided is an edible powder, which comprises a powdery fat and oil and at least one selected from wheat flour and starches in a mass ratio of 40:60 or more and 90:10 or less.

3 is a photograph of the oil-butter food obtained in Example 1. 3 is a photograph of the oil-butter food obtained in Example 2. 5 is a photograph of the oil-butter food obtained in Example 3. 7 is a photograph of the oil-butter food obtained in Example 4. 4 is a photograph of the oil-butterfly food obtained in Comparative Example 1. 3 is a photograph of the oil-butterfly food obtained in Comparative Example 2. 20 is a photograph of the frozen food for frying oil obtained in Example 18. 20 is a photograph of the oil-boiled food obtained in Example 18. The example of the cross section of frozen food for frying which formed the 2nd batter part is shown. It is a photograph of frozen food for frying which the 2nd batter part has a drop shape. FIG. 11 is a photograph of a food prepared by frying the frozen food for frying of FIG. 10.

The present invention will be described below based on its preferred embodiments. First, a preferred embodiment of the method for producing a frozen food for frying oil according to the present invention will be described. The present manufacturing method comprises depositing a batter solution containing wheat flour and water on the surface of the oil frying tool material, and then depositing a powder other than bread crumbs on the surface of the batter solution adhered to the ingredient material on the opposite side of the ingredient. After attaching, the ingredient is frozen.

Examples of the oil-bowl tools include seafood, vegetables, fruits, seaweed, meat, eggs and processed foods. Examples of seafood include fish, shellfish, shrimp, crabs, octopus and squid. Vegetables include green onions, onions, burdock, carrots, pumpkin, spinach, pumpkin, eggplant, shishito, asparagus, peppers, green peas, corn, lotus root, avocado, sweet potatoes, potatoes, taranome, udo, maitake, matsutake, enoki. , Shiitake mushrooms and the like. Examples of fruits include apples, figs, bananas, strawberries, persimmons and the like. Examples of seaweeds include wakame seaweed, seaweed, mozuku and hijiki. Examples of meat include chicken, livestock meat such as beef and pork, and whale meat. Examples of the processed food include paste, natto, cheese, confectionery and the like. The oil frying tool material may be a fresh product or a heated product.

In the present invention, the batter liquid may contain flour and water, but in addition, any component may be contained within a range not impairing the effect of obtaining the tempura-like appearance according to the present invention. As the wheat flour, strong flour, medium flour, and soft flour are known, but the soft flour is preferred from the viewpoint of obtaining a crispy oily food product with a crispy texture. Other ingredients besides wheat flour and water in the batter liquid include baking powder, starches, sugars, sugar alcohols, thickening polysaccharides, emulsifiers, egg whites, egg yolks, whole eggs, seasonings such as salt, spices, and spices. , Carbonated water, vinegar and the like. Examples of starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. These starches may be unmodified starches or modified starches. Examples of the modified starch include those subjected to treatments such as α-formation, etherification, esterification, cross-linking and oxidation. Esterified starch includes phosphorylated starch, phosphoric acid crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropyl starch. Examples include phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, and the like.

In the preparation of the batter liquid, the amount of water is preferably 100 parts by mass or more and 200 parts by mass or less, and 120 parts by mass, with respect to 100 parts by mass of the flour, from the viewpoint of easily obtaining a tempura-like appearance and texture. More preferably, it is 180 parts by mass or less. The amount of water as used herein includes the amount of water in the above other components. In addition, the amount of the other components other than the flour and water is usually preferably 25 parts by mass or less, and more preferably 20 parts by mass or less with respect to 100 parts by mass of the wheat flour. When the other component contains water, the amount of the other component is the amount excluding water. It is preferable that the batter liquid contains fats and oils since the crispness of clothes is improved. The content of fats and oils is preferably, for example, 5 parts by mass or more and 30 parts by mass or less with respect to 100 parts by mass of wheat flour, in terms of improving texture of clothes including improving sag, preventing settling, and the like, 10 parts by mass. More preferably, it is 20 parts by mass or less.

It is preferable to attach wheat flour or modified starch to the surface of the ingredient before attaching the batter solution to the ingredient in order to improve the adhesiveness between the ingredient and the batter solution. The powder directly attached to the ingredient before the batter liquid (the batter liquid here does not include the second batter liquid described later) is also referred to as "dusting powder". Strong flour, medium-strength flour, and soft flour are known as wheat flour used for dusting, but soft flour is preferred from the viewpoint of obtaining a crispy oily food. Examples of the processed starch include the processed starch described for the batter solution, and it is preferable to use the starch acetate in terms of high adhesiveness between the ingredient and the batter layer. It is more preferable to use a mixed powder of the modified starch and the wheat flour as the dusting powder in terms of enhancing the adhesiveness between the batter liquid and the ingredients by the dusting powder. In order to improve the effect of improving the function of the dusting powder, when a mixed powder of processed starch and wheat flour is used, the amount of wheat flour is 3 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of processed starch. Preferably.

From the viewpoint of enhancing the adhesiveness between the ingredient and the batter liquid, the texture, and the like, the amount of the dusting powder adhered to the ingredient is preferably 1 part by mass or more per 100 parts by mass of the ingredient. It is more preferably 3 parts by mass or more and 10 parts by mass or less.

Whether or not the dusting powder is attached to the ingredient in advance, as a method of attaching the batter solution to the ingredient, dipping the ingredient in the batter solution, applying the batter solution to the ingredient surface, and the batter solution Examples include a method of mixing ingredients. By attaching the batter liquid to the ingredient, the surface of the ingredient is covered with a layer made of the batter solution (hereinafter also referred to as “batter layer”). It is preferable that the batter layer continuously covers the surface of the ingredient, from the viewpoint of suppressing a decrease in water content of the ingredient. The continuous coating means coating with a planar spread. For example, when the coating is intermittent depending on the direction along the surface of the ingredient, such as linear, dot-shaped, drop-shaped, or mesh-shaped, it is not included in the case of continuous coating. The area of the part covered with the batter layer on the surface of the ingredient is preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more. However, when shrimp is used as the oil-cutting tool material, the size of the portion where the edible powder is not adhered is evaluated excluding the portion covered with the shrimp tail and shell.

The amount of the batter liquid to be adhered to the ingredients is determined from the points that the ingredients are continuously coated to reduce the decrease in the water content of the ingredients in the oil-fed food and the texture of the clothes is improved. It is usually preferably 10 parts by mass or more, and more preferably 20 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the material.

In the present invention, an edible powder other than bread crumbs is attached to the outer surface of the ingredient to which the batter liquid is attached, specifically, the outer surface of the batter layer. The present inventor believes that the solid edible powder adheres to the surface of the batter layer, which is a fluid layer, to increase the apparent viscosity of the batter layer and reduce the fluidity of the batter layer. Depending on the type of edible powder, part of the water content in the batter liquid may be absorbed by the edible powder, which is considered to be one of the reasons why the fluidity of the batter layer is reduced. By reducing the fluidity of the batter layer, the shape of the batter of the frozen food for frying can be prevented from losing its shape due to the fall of the batter layer. The outer surface referred to here means an outer surface, specifically, a surface opposite to the ingredient. The edible powder before adhering to the batter liquid does not necessarily have to be completely dry and may be wet. The water content of the edible powder before adhering to the batter liquid is preferably 40% by mass or less, and more preferably 30% by mass or less.

The edible powder is directly attached to the batter layer that covers the ingredients. The edible powder may be adhered to a part of the outer surface of the batter layer, or may be adhered to the entire outer surface, but it can be adhered to substantially the entire oleaginous food due to the flow of the batter liquid. It is preferable in that the shape of the batter is surely prevented. Here, to attach the powder to substantially the entire outer surface of the batter layer means, for example, that there is no 1 cm×1 cm square portion where the edible powder is not attached to the outer surface of the batter layer. It is preferable to indicate. More preferably, the outer surface of the batter layer more preferably indicates that there is no 0.6 cm×0.6 cm square portion where the edible powder is not attached, and 0.3 cm where the edible powder is not attached. It is particularly preferable to indicate that there is no ×0.3 cm square portion. However, when shrimp is used as the oil-cutting tool material, the size of the portion where the edible powder is not adhered is evaluated excluding the portion covered with the shrimp tail and shell.

It is preferable that the amount of the edible powder adhered to the batter liquid is 5 parts by mass or more with respect to 100 parts by mass of the ingredients, since it is easy to effectively prevent the batter layer from flowing down. In addition, the amount of the edible powder to be attached to the batter liquid is preferably 30 parts by mass or less with respect to 100 parts by mass of the ingredients, since it does not easily give a powdery texture. From this viewpoint, the amount of the edible powder attached to the batter liquid is more preferably 10 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the ingredient.

It is preferable that 90% by mass or more of the edible powder is 90% by mass or more through a sieve having a mesh size of 2 mm, from the viewpoint that a large number of edible powders are attached to the batter layer to reduce the fluidity of the batter liquid constituting the batter layer. It is more preferable that the above is passed, it is particularly preferable that 99% by mass or more is passed, and it is most preferable that 100% by weight is passed. Particularly when the edible powder is composed of starches or fats and oils, from the same point as above, 90% by mass or more is preferably passed through a sieve having a mesh of 35 mesh (420 μm), and 95% by mass or more is preferable. It is more preferable that it passes, particularly preferable that it passes 99% by mass or more, and most preferable that it passes 100% by mass.
The passing amount of the sieve is measured at room temperature of 25 to 30° C. and humidity of 20 to 30%. Using an electric sieve shaker AS200 aplitude70 (manufactured by Retsch), 100 g of the sieve is passed through the sieve. The time is preferably 5 minutes.

Edible powder does not include bread crumbs. This is because when bread crumbs are used, they become fried and do not have a tempura-like appearance. Although it is not a powder, there is also known a technique that attaches vermicelli or fried balls to the batter layer in addition to breadcrumbs.However, foods that are made by adhering these to the batter layer and coating oil on the outer surface also cover vermicelli or fried balls. It will no longer have a tempura-like appearance.

In the present invention, "tempura-like appearance" means, as in the case of foods that are prepared by coating the ingredients with a batter solution prepared by dissolving powder containing wheat flour in water and directly pouring it into fried oil without freezing, It is preferred that the uneven distribution and irregular shape of the batter caused by the batter liquid flowing down from the ingredients are suppressed, and that in the batter derived from the batter layer, the foreign matter covering the batter is not visually recognized. The foreign substances that cover the batter derived from the batter layer include those that give a texture that is distinctly different from the batter derived batter. In addition to bread crumbs, tempura; noodles such as vermicelli and pasta, wonton skin And the like derived from wheat flour; nuts such as almonds and sesame; confectionery such as crackers, rice crackers and hail; corn flakes, grains such as rice and buckwheat rice, and processed products other than the milling thereof. In addition, when foreign matter is not visually recognized, when the edible powder adhering to the batter layer is a powdered oil and fat and dissolves in the oil cooker, or when the edible powder is flour or starch and cannot be distinguished by being integrated with the batter layer. including. For example, by using at least one selected from wheat flour, starches, and fats and oils as the edible powder to be attached to the batter layer, it is possible to obtain an appearance in which the attachment of the foreign matter is not visually recognized in the batter-derived clothing.

In the present invention, “tempura” also includes foods prepared by coating frozen ingredients with a batter prepared by dissolving powder containing wheat flour in water and then putting frozen frozen foods into deep-fried oil. Usually, since the tempura before the frying has no deposit on the outer surface of the batter layer for coating the ingredients, it is prepared by frying the frozen food for frying according to the present invention having the edible powder deposited on the outer surface of the batter layer. The oil-fried food may be referred to as tempura-like food. In the present specification, a tempura-like food obtained by frying a frozen food for frying which has edible powder adhered to the outer surface of the batter layer does not have the above-mentioned foreign matter attached to the batter derived from the batter layer in its appearance. If so, it is included in tempura.

The edible powder used in the present invention is preferably composed of one or more selected from wheat flour, starches and fats and oils from the viewpoint of easily obtaining a tempura-like appearance and the texture of clothes. The edible powder may be a mixture obtained by mixing two or more kinds of powder selected from wheat flour, starches and fats and oils, for example, a mixture obtained by homogeneously mixing (homogeneous mixture). In the present invention, the concept of "edible powder" is not limited to a powder made of wheat flour, a powder made of starches or a powder made of fats and oils, but also a mixture made of a combination of two or more kinds thereof, or wheat flour, starch. Naturally, the concept of an edible powder composition such as a mixture in which a seasoning, various additives and the like are optionally added to one or more kinds selected from the group of oils and fats and oils. Below, the edible powder to be attached to the outer surface of the batter layer is also referred to as “outer powder”.

In the edible powder, wheat flour may be any of strong flour, medium flour and soft flour. Examples of the starches used for the edible powder include the unprocessed starches and the modified starches mentioned above as examples of the starches used for the batter solution. In particular, it is preferable to use phosphoric acid cross-linked starch as the modified starch in terms of good melting in the mouth and less powdery texture. From this viewpoint, the modified starch preferably contains 40% by mass or more of phosphoric acid-crosslinked starch, and more preferably 40% by mass or more and 70% by mass or less. When wheat flour or starch is used, the wheat flour or starch adhering to the outer surface of the batter layer is made to absorb a part of the water content of the batter liquid, thereby preventing the batter layer from flowing off.

It is preferable to use powdered fats and oils as the fats and oils for the edible powder. The powdered oil and fat is powdered oil and fat. As a method of pulverization, a spray drying method in which an oil-in-water emulsion is spray-dried with a spray dryer or the like to obtain an emulsified powder, and a spray cooling method in which dissolved fats and oils are sprayed into a cooling tower (chiller) to be pulverized Method, the melted fats and oils are poured onto a cooled drum, the drum flakes method of solidifying and scraping, after preparing an oil-in-water emulsion, the fats and oils are cooled and solidified, then separated and dried, the liquid fats and oils are Although a method of hydrogenating and curing is known, any method may be adopted in the present invention. The powdered fat and oil may contain proteins, emulsifiers, sugars, dairy products, seasonings, antioxidants and the like in addition to the fat and oil.

The oil and fat constituting the powdered oil and fat, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, cocoa butter, Various kinds of vegetable oils and fats such as fish oil and whale oil, one or more kinds of oils and fats selected from animal oils, and one or more treatments selected from hydrogenation, fractionation and transesterification of these oils and fats as raw materials Processed oils and fats can be mentioned. A vegetable oil or a processed oil thereof is preferable, since it is easy to make the obtained oil-boiled food have a good flavor, and a hydrogenated oil of a vegetable oil is particularly preferable from the viewpoint of flavor.

It is preferable that the powdered fats and oils have a melting point of 30° C. or higher, particularly 40° C. or higher, especially 50° C. or higher, since the work can be performed at room temperature and handling is easy. Further, the melting point is preferably 80° C. or lower from the viewpoint of rapid solubility in frying oil. From this viewpoint, the melting point of the powdered fat and oil is more preferably 80° C. or lower, and more preferably 60° C. or higher and 70° C. or lower.

The iodine value of the powdered oil and fat is more preferably, for example, 3.0 or less from the viewpoint of the stability of the physical properties of the powdered oil and fat and the ease with which the preferable melting point is obtained.

The amount of wheat flour, starches or fats and oils in the edible powder is 85% by mass or more from the viewpoint that it is easier to obtain a fried food having a tempura-like appearance and a good texture of ingredients and clothes. Is preferable, and 90% by mass or more is more preferable. The amount of wheat flour, starches or fats and oils in the edible powder referred to here is the content of the edible powder when it contains wheat flour, starches or fats and oils alone, and wheat flour, starches or When two or more kinds selected from fats and oils are contained, they are the total amount thereof. In the edible powder, components other than wheat flour, starches and oils and fats include seasonings such as sugars and salt, colorants such as egg yolk, various additives such as emulsifiers and swelling agents.

In the present invention, it is preferable that the edible powder contains powdered fats and oils from the viewpoint that the oil-fried food can more easily obtain a tempura-like appearance and the texture of the clothes. From this viewpoint, the edible powder preferably contains 5% by mass or more of fats and oils, more preferably 10% by mass or more and 100% by mass or less, and further preferably 30% by mass or more and 100% by mass or less. preferable. In particular, the proportion of fats and oils in the edible powder is particularly preferably 35% by mass or more and 95% by mass or less, particularly 40% by mass or more and 90% by mass or less, from the viewpoint of obtaining a light texture of clothes and a volumetric appearance. It is even more preferable, it is particularly preferable to contain 50% by mass or more and 85% by mass or less, and most preferably 55% by mass or more and 82% by mass or less.

When the edible powder is a mixture of oil and fat and another component, examples of the other component include wheat flour, starches, and the various additives described above. When the edible powder uses wheat flour as another component, the amount of wheat flour is, for example, 5 parts by mass or more and 1000 parts by mass or less, and more preferably 7 parts by mass or more and 100 parts by mass or less, and more preferably 10 parts by mass. More preferably, it is 90 parts by mass or less. It may be 50 parts by mass or more or 70 parts by mass or more.

The edible powder is composed of a mixture of powdered fats and oils and at least one selected from wheat flour and starches. In the obtained oil-boiled food, as shown in Comparative Experiments of Examples 1 and 13 to 16 described later, It is preferable because the texture of the batter is light and the appearance with a volume is easily compatible. The reason why a powdery fat and oil and wheat flour and/or starches are easily used as an edible powder is that a bulky appearance is easily obtained, because the wheat flour and/or starches remain as a batter even after oil frying, and the solid fats and oils are fried oils. It is considered that a small gap (space) due to the escape of the solid fats and oils is formed in the clothes after the evacuation. From the viewpoint of achieving both a light texture of the batter and a voluminous appearance, when the edible powder contains powdered oil and fat and at least one selected from wheat flour and starches, the mixing ratio of the two is a mass ratio of the former: the latter= It is preferably 35:65 to 95:5, more preferably 40:60 to 90:10, particularly preferably 50:50 to 85:15, and 55:45 to 82:28. Most preferably.

When starches are used as a component to be combined with powdered fats and oils, it is preferable that the starches include modified starch because the texture of the batter is light and the appearance is voluminous, as described above. Of 100 parts by mass of the total amount of wheat flour and starches in the edible powder, the amount of processed starch is preferably 15 parts by mass or more and 75 parts by mass or less, and more preferably 20 parts by mass or more and 65 parts by mass or less. It is particularly preferable that the amount is 25 parts by mass or more and 60 parts by mass or less.

Furthermore, it is preferable that the edible powder contains wheat flour as a component to be combined with the powdered fat and oil, because it has a light texture and a voluminous appearance. From this viewpoint, the amount of wheat flour is preferably 15 parts by mass or more and 80 parts by mass or less, and 20 parts by mass or more and 75 parts by mass or less, out of 100 parts by mass of the total amount of wheat flour and starches in the edible powder. Is more preferable, and it is particularly preferable that the amount is 25 parts by mass or more and 70 parts by mass or less.

Further, it is preferable that the edible powder contains unprocessed starch as a component to be combined with the powdered fats and oils because it has a light texture and a voluminous appearance. From this viewpoint, the amount of raw starch is preferably 1 part by mass or more and 40 parts by mass or less, and preferably 3 parts by mass or more and 25 parts by mass or less, out of 100 parts by mass of the total amount of wheat flour and starches in the edible powder. It is particularly preferable that

As described above, the ingredients with the edible powder adhering to the outer surface of the batter layer are frozen to obtain frozen foods for frying. In the production method of the present invention, it is preferable that after the edible powder is adhered and before it is frozen, no further clothing material is adhered to the surface of the batter layer to which the edible powder is adhered. In particular, as other clothing materials, it is preferable not to attach the above-mentioned foreign substances. The above-mentioned “before freezing” means that when the second batter liquid is further attached after freezing the batter layer to which the edible powder is attached as described later, the edible powder is first attached and then frozen. Refers to before. In the present invention, the ingredients are frozen without oiling while the edible powder is attached to the outer surface of the batter layer. The freezing temperature is usually -15°C to -50°C.

The ingredient coated on the batter layer to which the edible powder is adhered is frozen, and this may be used as a frozen food for frying as it is, but the batter layer is further added to the batter layer to which the edible powder is adhered in the obtained frozen product. It is preferable to attach a second batter liquid having the same or different composition as that of the batter liquid constituting the above because it is easier to obtain the appearance of a tempura-like volume. The attachment of the second batter liquid is also preferable when wheat flour or starch is used as the edible powder, because the powdery texture caused by the wheat flour or starch can be more effectively suppressed. Hereinafter, the deposit made of the second batter liquid is also referred to as “second batter part”. The second batter portion is attached to the batter layer via the edible powder. The second batter liquid contains wheat flour and water, and contains other components as necessary. As the other components in the second batter liquid, those mentioned above as the components other than wheat flour and water in the batter liquid constituting the batter layer can be used. In addition, the amount of water with respect to the flour and the amount of other components with respect to the flour and water can be in the same range as the batter liquid constituting the batter layer.

The second batter liquid may be continuously or discontinuously attached to the batter layer to which the edible powder is attached. The continuous deposition of the second batter liquid has the same meaning as the continuous coating of the batter layer described above. In order to continuously attach the second batter liquid, the ingredient coated on the batter layer with the edible powder (hereinafter also referred to as “coating ingredient”) is dipped in the second batter fluid. Examples thereof include a method of applying the batter liquid to the surface of the covering material and a method of mixing the second batter liquid and the covering material. On the other hand, discontinuously adhering the second batter liquid includes a case where the second batter portion made of the second batter liquid is intermittently formed in an arbitrary direction along the surface of the covering material. Be done. When disposing the second batter liquid discontinuously, when a plan view of an arbitrary surface of the covering material to which the second batter liquid is adhered is applied, a portion where the second batter liquid is not adhered is It is preferable that two or more pieces are attached so that they are visible, and it is more preferable that four or more pieces are attached. When the second batter liquid is applied discontinuously, for example, the shape of the second batter portion may be linear, mesh-like, dot-like, drop-like, or other indefinite shape, or a combination thereof, The case where it adheres is mentioned. The linear shape may be linear or curved, and may be continuous linear or discontinuous linear. In order to discontinuously attach the second batter liquid to the ingredients, for example, the second batter liquid is put into a container with a discharge port, and the line, mesh, dot, It may be attached to the surface of the covering material so as to have a drop shape, an indefinite shape, or a combination thereof. The drop shape refers to a droplet shape that is shorter than a linear shape and that is longer than a dot shape. 7 and 9 show the case where the second batter liquid is linearly attached. Further, FIG. 10 shows a case where the second batter liquid is attached in a drop shape.

The location where the second batter liquid adheres to the covering material can be appropriately changed depending on the frozen state of the covering material. For example, when the coating material is frozen in a state of being placed in a container, it is efficient in work to adhere the second batter liquid to the surface of the coating material opposite to the container.

When the second batter liquid is applied to the surface of the covering material such that the covering material has a linear shape, a mesh shape, a dot shape, a drop shape, or another irregular shape or a combination thereof, a linear shape or a dot shape. In the second batter portion having a mesh shape, a drop shape, or any other indefinite shape, the shape of the cross section orthogonal to the longitudinal direction thereof may be any of a circular shape, an elliptical shape, a polygonal shape, an indefinite shape, and the like. Good.

The second batter liquid may be attached to the frozen coating material to obtain the above-described appearance improving effect and texture improving effect due to the attachment of the second batter liquid. Is preferable in that it can be obtained while suppressing the loss. The frozen state here means that the batter layer of the covering material is not deformed by thawing, that is, the batter layer having the edible powder adhered thereto is kept frozen. When the second batter liquid is attached to the coating material, it is preferable to use the second batter portion as the outermost layer without attaching another material to the second batter liquid in order to obtain a tempura-like appearance and food. It is preferable in terms of feeling.

The amount of the second batter liquid deposited is preferably 10 parts by mass or more with respect to 100 parts by mass of the ingredients, from the viewpoint that the above-described effect of improving the appearance and the effect of improving the texture due to the deposition of the second batter liquid are high. .. In addition, the amount of the second batter liquid adhered is 40 parts by mass or less with respect to 100 parts by mass of the ingredients, and the appearance of the fried food is impaired due to runoff due to the excessive amount of the second batter liquid. It is preferable in that it is easy to prevent the food texture from becoming too heavy. From this viewpoint, the amount of the second batter liquid deposited is more preferably 20 parts by mass or more and 40 parts by mass or less with respect to 100 parts by mass of the ingredient.

In the present invention, it is particularly preferable to use an edible powder containing powdered fat and oil as the edible powder, and to further freeze the second batter liquid by attaching it to the frozen covering material. In the frozen food for frying oil, it is difficult to increase the amount of the batter layer from the viewpoint of suppressing the flow-down of the batter layer having the edible powder attached to the outer surface. For this reason, it is not easy to increase the amount of the batter layer having the edible powder adhered to the outer surface to obtain a voluminous appearance. However, by using the second batter liquid after freezing, it is easy to obtain a batter having a particularly volume-like appearance such as tempura, which is so-called "bloomed". In addition, when the powdered fat and oil is melted by heating at the time of frying and melted out in the frying oil, the obtained frying oil food can have a light texture while having a voluminous appearance.

After coating the second batter liquid, the covering material is further frozen. The freezing temperature is usually -15°C to -50°C.

The frozen food for frying oil thus obtained is preferable in that the frying oil in the frozen state can prevent the shape of the clothes from being deformed and that the frozen food for frying can be easily obtained without thawing. The oil-fried food of the present invention has a tempura-like appearance as described above and can be eaten as tempura. A frying temperature of 160° C. to 180° C. is suitable for obtaining frozen foods for frying as tempura.

Next, the frozen food for frying oil according to the present invention will be described. The frozen food for frying oil of the present invention is preferably obtained by the method for producing frozen food for frying oil described above.

The frozen food for frying oil of the present invention is a frozen food for frying oil, which has a batter layer that covers the surface of the frying tool material and contains wheat flour and water, and is on the outer surface of the batter layer. Edible powder other than bread crumbs is attached. The frozen food for frying oil of the present invention comprises a second batter liquid selected from the same or different composition as the batter liquid constituting the batter layer, on the outer surface of the batter layer to which the edible powder is adhered. The second batter portion is preferably attached, and more preferably the second batter portion is attached to the outer surface of the batter layer via the edible powder. In the frozen food for frying oil of the present invention, it is preferable that the frying tool material and the batter layer, and if necessary, the dusting powder and the second batter portion are not yet frying. Further, the frozen food for oil frying is preferably a frozen food for tempura. Frozen foods for tempura include both those sold as "frozen foods in which tempura can be obtained by frying oil" and those sold as "tempura" in which the oil is frying. In the frozen food for frying oil, the surface of the frying utensil material is covered with a batter layer directly or with a dusting agent interposed.

As an example of the types of oil frying tools in the frozen food for frying oil of the present invention, all the explanations of the oil frying tools in the method for producing frozen frozen food for frying fish of the present invention described above apply. ：

As the batter layer in the frozen food for frying oil of the present invention, the batter liquid constituting the same, the edible powder other than the bread crumbs, the second batter liquid, and the kind and the composition of the components used in the second batter part composed thereof Are the batter layer and the batter liquid constituting the batter layer, the edible powder other than the bread crumbs, and the edible powder other than the bread crumbs, and the second batter liquid and the second batter portion made of the same in the method for producing a frozen food for frying oil according to the present invention described above. All descriptions of ingredient types and compositions with respect to apply.

The amounts of the dusting powder, the batter layer, the edible powder, and the second batter portion in the frozen food for frying oil of the present invention are the same as those described above in the description of the method for producing frozen food for frying oil of the present invention. Regarding the liquid, the edible powder, and the second batter liquid, the amounts mentioned above can be mentioned as the amounts to be adhered to the ingredients coated or not coated with a predetermined layer. In the frozen food for frying oil of the present invention, the clothing rate (=(weight of frozen food for frying oil-weight of ingredients)/weight of frozen food for frying oil×100(%)) is 30% by mass or more. Particularly, 40% by mass or more and 70% by mass or less is suitable as the frozen food for tempura, and more preferably 50% by mass or more and 60% by mass or less. The coating rate of the frozen food for oil frying is measured by thawing the frozen food for oil frying with running water, removing the coating, and then measuring the weight of the remaining ingredients.

Oil frying ingredients in the frozen food for frying oil of the present invention, dusting powder, batter layer, batter liquid constituting the same, edible powders other than bread crumbs, second batter liquid, and ingredients in the second batter part comprising the same or As the mode of adhesion or coating to the coating layer, the oil frying tool material in the method for producing a frozen food for frying oil of the present invention described above, dusting powder, a batter layer and a batter liquid constituting it, an edible powder other than bread crumbs, All the explanations of the manner of attachment or coating of the second batter liquid and the second batter portion made of the same to the ingredient or its coating layer are applicable. The dusting powder is interposed between the ingredient and the batter layer.

In the frozen food for frying oil of the present invention, the batter layer means a layer made of a batter liquid formed by coating the ingredients with the batter liquid. The adhesion of powder other than bread crumbs to the frozen food for frying can be confirmed by, for example, microscopic observation (magnification of 200 times or more) on the surface of the frozen food or a combination of the microscopic observation and component analysis. Further, even when the frozen food for frying oil of the present invention has the second batter part, the second batter part, the edible powder and the batter layer can be confirmed by a combination of microscopic observation and component analysis.

In the present invention, it is not essential to further attach the second batter portion to the batter layer to which the edible powder is attached. When the second batter portion is not attached, there is an advantage that the manufacturing time can be shortened, and the occurrence of color unevenness due to the difference in the fried color between the portion to which the second batter portion is attached and the other portion can be prevented. ..

Further, the present invention also provides an edible powder which is used by being attached to the outer surface of the batter layer for coating the oil-boiled ingredient material in the production process of unoiled frozen food. All the above explanations of the edible powder in the method for producing a frozen food for frying oil apply to the edible powder of the present invention.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the invention is not limited to such embodiments. Unless otherwise specified, "%" means "% by mass" and "part" means "part by mass". In addition, the external powder used in each of the following examples is an electric sieve shaker AS200aplitude70 (manufactured by Retsch Co.), sieved 100 g, and the sieving time is 5 minutes. The pass rate of the sieve measured at a humidity of 20% was 100% on the sieve having an opening of 2 mm. Among them, the powdered fats and oils "TP-9" used in Example 1 and the like below had a screen passage rate of 100% even with a 35-mesh screen measured by the above method at 25° C. and a humidity of 20%. It was The edible powder used in each of the following examples had a water content of 30% or less.

[Example 1]
Raw vannamei shrimp was used as the oil-bowl tool material. As the dusting powder, a mixture of starch acetate and soft flour at a mass ratio of 95:5 was used. The batter liquid used had the following composition (batter liquid composition: 130 parts of water, 81.9 parts of soft flour, 10.0 parts of palm oil, other additives (seasoning agent, emulsifier, colorant, etc.) 8.1 parts). As the outer powder, powdered oil and fat (“TP-9”, manufactured by NOF CORPORATION, rapeseed hardened oil, melting point 65° C. to 69° C., iodine value 3.0 or less) was used.
Five parts of 100 parts of the ingredient were dusted with dust on the surface of the oil ingredient tool. An outer surface of the ingredient dusted with the dusting agent by immersing the ingredient in which the dusting agent is adhered into the batter liquid to adhere 30 parts of the batter fluid to 100 parts of the ingredient material on the outer surface of the ingredient. A batter layer was formed to continuously coat The above-mentioned powdery fat and oil was sprinkled on the entire outer surface of the batter layer for coating the oil frying tool material, and 15 parts of the powdery fat and oil was adhered to 100 parts of the ingredient material on the outer surface of the batter layer. In that state, it was frozen at −25° C. to obtain a frozen food for frying oil of Example 1.
The frozen food after one day of freezing was fried in a frozen state at a temperature of 170° C. for frying oil (mixed oil of soybean oil and rapeseed oil) for 3 minutes to obtain a fried food of Example 1.

[Example 2]
Tempura powder (81.9% soft flour, 10.0% palm oil, and 8.1% other additives (seasoning agent, emulsifying agent, coloring agent, etc.)) was used as the external powder. Frozen foods for oil frying and oil frying foods were produced in the same manner as in Example 1 except for this point.

[Example 3]
Frozen foods for oil frying and oil frying foods were produced in the same manner as in Example 1 except that soft flour (“S harp”, manufactured by Torikoshi Milling Co., Ltd.) was used as the outer powder.

[Example 4]
As external powder, tempura powder (81.9% soft flour, 10.0% palm oil, 8.1% other additives (seasoning agents, emulsifiers, coloring agents, etc.)) and powdered oil (“TP-9 )) was mixed at a mass ratio of 1:1 was used. Frozen foods for oil frying and oil frying foods were produced in the same manner as in Example 1 except for this point.

[Comparative Example 1]
In Example 1, after the batter liquid was attached to the outer surface of the ingredient, the ingredient was fried with no external powder. The oil-boil was a mixed oil of palm oil/canola oil in a mass ratio of 1:1 and the oil-boil temperature was 170° C. and the time was 2 minutes. After frying, the mixture was cooled to room temperature and then frozen at −25° C. to obtain a frozen food for frying oil of Comparative Example 1. The obtained frozen food for frying oil of Comparative Example 1 was frozen and frying under the same conditions as in Example 1 to obtain a frying food of Comparative Example 1.

[Comparative Example 2]
In Comparative Example 1, no dusting powder was used. As the batter liquid, a mixture of 100 parts of tempura powder (Showa Sangyo Co., Ltd. “Showa tempura powder with egg”) and 130 parts of water was used. Frozen foods for oil frying and oil frying foods were obtained in the same manner as in Comparative Example 1 except for this point.

[Appearance evaluation]
In the freshly fried state, the appearance of the oil fried foods of Examples 1 to 4 and the oil fried foods of Comparative Examples 1 and 2 were compared. Appearances of the oil-fried foods of Examples and Comparative Examples are shown in FIGS. 1 to 6. As shown in FIG. 5, the oil-boiled food of Comparative Example 1 did not have a tempura-like appearance because the batter burst and many holes were formed. Further, as shown in FIG. 6, in the oil-boiled food of Comparative Example 2, the amount of water in the ingredient is reduced and the ingredient is smaller because the ingredient is not sufficiently covered with clothing.
On the other hand, as shown in FIGS. 1 to 4, in all the oil-boiled foods of Examples 1 to 4, there was no rupture of clothes or perforation, and reduction of ingredients was suppressed. In addition, the unevenness like the splash of tempura clothes is also seen, giving the appearance of tempura. It should be noted that the surface of the oil-fed foods of Examples 2 and 3 has fine irregularities that are considered to be derived from wheat flour. On the other hand, the oil-boiled foods of Examples 1 and 4 had almost no such unevenness and had a fluffy appearance, and gave an impression closer to that of tempura.

[Texture evaluation]
The textures of the oil broth foods of Examples 1 to 4 and the oil broth foods of Comparative Examples 1 and 2 were compared.
Five healthy adults (5 males, average age 49 years) were compared with the oil broth foods of Examples 1 to 4 and the oil broth foods of Comparative Examples 1 and 2. The evaluation was carried out without explaining the method of producing the oil-boiled food to the subject.

-Softness and Size of Ingredients All five subjects answered that the oil-fried foods of Examples 1 to 4 were superior to Comparative Example 2 in terms of softness and size of ingredients. .. Further, all five test subjects answered that the oil-fat foods of Examples 1 to 4 were equal to or better than Comparative Example 1 in terms of softness and size of the ingredients, and were good.

-Regarding the texture of the batter that is not too crunchy, and the texture that does not have a powdery feel It was answered that the smooth texture was superior to Comparative Example 2. Also, for all 5 subjects, the oil-boiled foods of Examples 1 to 4 were equivalent to or better than Comparative Example 1 in terms of the texture of the clothes that was not too crunchy, and the texture that was not powdery was equivalent to or better than that of Comparative Example 1. I answered yes.

As described above, in each of the examples of the present invention, oil-boiled foods having both good appearance and texture were obtained, whereas Comparative Example 1 was inferior in appearance, and Comparative Example 2 was poor in appearance and texture. It turns out to be inferior.

[Examples 5 to 8, Comparative Examples 3 and 4 and their evaluation]
In Examples 5 to 8, frozen foods for oil frying and oil frying foods were obtained in the same manner as in Examples 1 to 4 except that sweet potatoes were cut into slices. In Comparative Examples 3 and 4, frozen foods for oil frying and oil frying foods were obtained in the same manner as Comparative Examples 1 and 2, except that sweet potatoes were used as the ingredients. The oily foods obtained in Examples 5 to 8 and Comparative Examples 3 and 4 were evaluated for appearance and texture in the same manner as in Examples 1 to 4 and Comparative Examples 1 and 2, and Examples 1 to 4 were obtained. Also, the same results as in Comparative Examples 1 and 2 were obtained. Specifically, Examples 5 to 8 had a better tempura-like appearance than Comparative Examples 3 and 4. Regarding the texture of the ingredients and clothes, Examples 5 to 8 were evaluated as being superior to Comparative Example 4 and equivalent to or better than Comparative Example 3.

[Examples 9 to 12, Comparative Examples 5 and 6 and evaluation thereof]
In Examples 9 to 12, frozen foods for oil frying and oil frying foods were obtained in the same manner as in Examples 1 to 4 except that chicken breast meat was used as the ingredient. In Comparative Examples 5 and 6, frozen foods for frying and fried foods were obtained in the same manner as in Comparative Examples 1 and 2 except that chicken breast meat was used as the ingredient. The oily foods obtained in Examples 9 to 12 and Comparative Examples 5 and 6 were evaluated for appearance and texture in the same manner as in Examples 1 to 4 and Comparative Examples 1 and 2, and Examples 1 to 4 were obtained. Also, the same results as in Comparative Examples 1 and 2 were obtained. Specifically, Examples 9 to 12 had a better tempura-like appearance than Comparative Examples 5 and 6. Further, the texture of the ingredients and clothes was excellent in Examples 9 to 12 as compared with Comparative Example 6, and was also evaluated to be equal to or higher than Comparative Example 5.

[Example 13]
As external powder, processed starch (phosphoric acid cross-linked starch 50%, the rest is other processed starch) 53%, wheat flour 25%, starch 20%, and other (baking powder, emulsifier, protein, seasoning) 2% in total -A starch mixed powder was used. In addition, the adhesion rate of the external powder was 32 parts with respect to 100 parts of the ingredient, and the clothing rate was 40%. Frozen foods for oil frying and foods for oil frying were obtained in the same manner as in Example 1 except for this point.

[Example 14]
The powdered fat and oil (“TP-9”) and the flour/starch mixed powder used in Example 13 were mixed at a mass ratio of 30:70 to obtain an outer powder. The adhering rate of the external powder was 32 parts by mass with respect to 100 parts by mass of the ingredients, and the clothing rate was 40%. Other than that was carried out similarly to Example 1, and obtained the frozen food for oil frying and the oil frying food.

[Example 15]
The powdered fat and oil (“TP-9”) and the flour/starch mixed powder used in Example 13 were mixed at a mass ratio of 60:40 to obtain an outer powder. In addition, the attachment rate of the external powder was 32 parts by mass with respect to 100 parts by mass of the ingredients, and the clothing rate was 40%. Other than that was carried out similarly to Example 1, and obtained the frozen food for oil frying and the oil frying food.

Example 16
The powdered fat and oil (“TP-9”) and the flour/starch mixed powder used in Example 13 were mixed at a mass ratio of 80:20 to obtain an outer powder. The adhering rate of the external powder was 32 parts by mass with respect to 100 parts by mass of the ingredients, and the clothing rate was 40%. Other than that was carried out similarly to Example 1, and obtained the frozen food for oil frying and the oil frying food.

Example 17
In Example 1, the adhesion rate of the powdered oil and fat was 32 parts by mass with respect to 100 parts by mass of the ingredient, and the clothing rate was 40%. Other than that was carried out similarly to Example 1, and obtained the frozen food for oil frying and the oil frying food.

[Evaluation of Examples 13 to 17]
The texture and appearance of the oil-buttered foods of Examples 13 to 17 were evaluated by sensory evaluation.
[Sensory evaluation of texture and appearance]
The oil-fed food was left to cool for 20 minutes or more after the oil-boiled. Thirty-six healthy adult subjects (17 males, 19 females, average age 45 years) were allowed to eat each fried food within 1 hour, and the texture and appearance were evaluated by the following method according to the rank method.
Specifically, the rankings are ranked in descending order of strength of the evaluation items, with 1 point out of 5 types of evaluation targets, 2 points in 2nd place, 3 points in 3rd place and 4 points in 4th place. Was evaluated by a method of putting 5 points in 5th place. The rank scores for each subject were summed. The evaluation was performed as follows based on the total score. The evaluation items were the light texture of clothes and the volume of appearance. The result of having evaluated the total value of the rank scores of each subject based on the following criteria is shown.
(Evaluation criteria)
94 points or less: Very good 95 points-121 points: Good 122 points or more: OK

From Table 1, it is preferable to use a mixture of powdered fats and oils: wheat flour/starch in a mass ratio of 40:60 to 90:10 as the external powder from the viewpoint of achieving both a light texture of the clothes and a voluminous appearance. I understand.
In addition, the appearance of the oil-boiled foods obtained in Examples 13 to 17 had no battering rupture or perforation, and all showed a better tempura-like appearance than Comparative Example 1. In addition, the oil-boiled foods obtained in Examples 13 to 17 had the same or better texture of clothes and ingredients as compared with Comparative Example 1.

[Example 18]
After applying the dusting powder and the batter liquid to the ingredients in the same manner as in Example 15, the above-mentioned powdery fat and oil and cereal flour/starch as external powders are applied to the entire outer surface of the batter layer covering the oil frying tools. A mixed powder having a mass ratio of the mixed powder of 60:40 was attached. Shrimp covered with the batter layer with external powder was placed on a plate and frozen at -25°C to obtain a frozen food. One day after freezing, the second batter solution having the same composition as the batter solution used in Example 1 was put into a plastic bottle container having a discharge port with a diameter of 1 mm at the tip, and the side surface of the container was pushed to batter from the discharge port. The operation of pushing out the liquid was performed. By this operation, the batter layer with external powder placed in the container in a frozen state was linearly attached to one surface opposite to the container, and further frozen at -25°C. The amount of the second batter liquid deposited on the batter layer with external powder was 38 parts based on 100 parts of the ingredient. The obtained frozen food for frying oil is shown in FIG. The obtained frozen food for frying oil was fried in the same manner as in Example 15 to obtain a fried food. The obtained oil-fried food is shown in FIG.

Example 19
As the external powder, the cereal flour/starch mixed powder used in Example 13 was used. Frozen foods for oil frying and oil frying foods were obtained in the same manner as in Example 18 except for this.

[Evaluation of Examples 15, 18 and 19]
The texture and appearance of the oil-buttered foods of Examples 15, 18 and 19 were evaluated by sensory evaluation.
[Sensory evaluation of texture and appearance]
The oil-fed food was left to cool for 20 minutes or more after the oil-boiled. Thirty-three healthy adult subjects (11 males, 21 females, average age 45 years) were allowed to eat each fried food within 1 hour, and the texture and appearance were evaluated by the following method by the rank method.
Specifically, the ranking is decided in descending order of strength of the evaluation items (feeling powdery for powdery), with 1 point out of 5 evaluation targets and 2 points out of 2 Was evaluated by a method of giving 3 points to 3rd place, 4 points to 4th place and 5 points to 5th place. The rank scores for each subject were summed. The evaluation was performed as follows based on the total score. The evaluation items were powdery texture, light texture of clothes, and volume of appearance. With respect to these evaluation items, the results obtained by evaluating the total value of the rank scores of each subject according to the following criteria are shown. Further, as a comprehensive evaluation, "total value of rank scores for light texture of clothes + total value of rank scores for appearance volume-total value of rank scores for dustiness" are shown in the following evaluation results.

(Evaluation criteria for powderiness)
58 points or less: Yes 59 points-73 points: Good 74 points or more: Very good

(Evaluation criteria for texture (lightness of clothes))
58 points or less: Very good 59 points-73 points: Good 74 points or more: OK

(Appraisal volume evaluation standard)
58 points or less: Very good 59 points-73 points: Good 74 points or more: OK

(Evaluation criteria for comprehensive evaluation)
50 points or less: Very good 50 points-79 points: Good 80 points or more: OK

From Table 2, in the frozen foods for frying oil of Examples 18 and 19 in which the second batter liquid was further externally applied to the frozen batter layer with outer powder, the external application was not performed. As compared with the frozen food for frying oil of Example 15, it is understood that the evaluation is high in terms of reduction of powderiness and appearance with volume. Among Examples 18 and 19, in Example 18 in which the external powder containing the powdered oil and fat was used as the external powder, the total value of the ranking scores was powdery as compared with Example 19 in which the powdered oil and fat was not used in the external powder. The texture was +5 points, the light texture of the clothes was -4 points, and the voluminous appearance was -7 points.
In addition, the appearance of the oil-boiled foods obtained in Examples 18 and 19 did not have a batter rupture or perforation, and both showed a better tempura-like appearance than Comparative Example 1 (Example 18 (See Fig. 8 for the appearance of the oil-boiled foods in.) In addition, the oil-boiled foods obtained in Examples 18 and 19 were equivalent to or better than Comparative Example 1 in the texture of clothes and ingredients.
In FIG. 9B, the second batter portion is discontinuously adhered to the shrimp covered with the batter layer with the edible powder, similarly to Example 18, in the longitudinal direction of the shrimp in the frozen food for frying oil. A sectional view perpendicular to FIG. As shown in FIG. 9B, the second batter portion is formed in a protrusion shape on the batter layer. Further, as shown in FIGS. 10 and 11, even when the second batter solution was attached in a drop shape to the shrimp covered with the batter layer with the edible powder, as in Example 18 in which the second batter solution was attached in a linear shape. A good volume appearance was obtained.

According to the present invention, it is possible to provide a frozen food for frying oil, which has a tempura-like appearance in which the batter liquid is prevented from flowing off during freezing and which gives a good frying food having a good texture of clothes and ingredients. ..

Claims

A batter solution containing wheat flour and water was adhered to the surface of the oil frying ingredient, and then an edible powder other than bread crumb was applied to the surface of the batter solution adhering to the ingredient opposite to the ingredient. Then, a method for producing a frozen food for frying, wherein the ingredient is frozen.
The method for producing a frozen food for frying according to claim 1, wherein the frying tool material is frozen without frying.
The method for producing a frozen food for frying oil according to claim 1 or 2, wherein the frozen food for frying oil is a frozen food for tempura.
While maintaining the frozen state, the surface of the batter liquid to which the edible powder adheres is further frozen by further adhering a second batter liquid selected from the batter liquid and a batter liquid having a different composition. The method for producing a frozen food for frying oil according to any one of claims 1 to 3, wherein:
The method for producing a frozen food for oil cane according to any one of claims 1 to 4, wherein the material for oil cane is seafood, vegetables, fruits, seaweed, eggs, meat or processed food.
The method for producing a frozen food for frying oil according to any one of claims 1 to 5, wherein the edible powder is one or more selected from wheat flour, starches and fats and oils.
The method for producing a frozen food for frying oil according to claim 6, wherein the edible powder contains at least powdered oil and fat.
The method for producing a frozen food for frying oil according to claim 7, wherein the edible powder contains powdered oil and fat and at least one selected from wheat flour and starches in a mass ratio of 40:60 or more and 90:10 or less.
The method for producing a frozen food for frying oil according to any one of claims 1 to 8, wherein 90% by mass or more of the edible powder passes through a sieve having an opening of 2 mm.
The method for producing a frozen food for frying oil according to any one of claims 1 to 9, wherein wheat flour or modified starch is deposited on the surface of the frying tool material before depositing the batter liquid.
A method for producing a fried food, wherein the frozen food for fried food is produced by the method according to any one of claims 1 to 10 and fried in the frozen state.
A frozen food for oil-boiled foods, comprising an oil-boiled material and a batter layer that covers the surface of the material and contains wheat flour and water,
A frozen food for frying oil, wherein an edible powder other than bread crumbs is attached to the surface of the batter layer opposite to the ingredient.
The frozen food for frying oil according to claim 12, wherein the frying utensil material is not yet fried.
The frozen food for frying oil according to claim 12 or 13, which is a frozen food for tempura.
On the surface of the batter layer to which the edible powder is adhered, a second batter part composed of a second batter liquid selected from the same composition as the batter liquid constituting the batter layer or a composition different from the batter liquid is further adhered. The frozen food for frying oil according to any one of claims 12 to 14.
The frozen food for frying oil according to any one of claims 12 to 15, wherein the ingredient material for frying oil is seafood, vegetables, fruits, seaweed, eggs, meat or processed food.
The frozen food for frying oil according to any one of claims 12 to 16, wherein the edible powder is one or more selected from wheat flour, starches and fats and oils.
The frozen food for frying oil according to claim 17, wherein the edible powder contains at least powdered fat and oil.
The frozen food for frying oil according to claim 18, wherein the edible powder contains powdered oil and fat and at least one selected from wheat flour and starches in a mass ratio of 40:60 or more and 90:10 or less.
The frozen food for frying oil according to any one of claims 12 to 19, wherein 90% by mass or more of the edible powder passes through a sieve having an opening of 2 mm.
An edible powder that is used by adhering to a surface of a batter layer that coats an oil-boiled ingredient material on the side opposite to the ingredient, in the process of producing an unoiled frozen food product,
An edible powder comprising a powdery fat and oil and at least one selected from wheat flour and starches in a mass ratio of 40:60 or more and 90:10 or less.