WO2022260155A1 - Processed food product production method for batter-fried food - Google Patents

Processed food product production method for batter-fried food Download PDF

Info

Publication number
WO2022260155A1
WO2022260155A1 PCT/JP2022/023400 JP2022023400W WO2022260155A1 WO 2022260155 A1 WO2022260155 A1 WO 2022260155A1 JP 2022023400 W JP2022023400 W JP 2022023400W WO 2022260155 A1 WO2022260155 A1 WO 2022260155A1
Authority
WO
WIPO (PCT)
Prior art keywords
batter
food
fried food
fried
batter liquid
Prior art date
Application number
PCT/JP2022/023400
Other languages
French (fr)
Japanese (ja)
Inventor
彩奈 岩野
紫乃 中村
琢 小澤
和樹 吉田
忠司 金子
秀樹 津山
Original Assignee
日清食品ホールディングス株式会社
日本ジフィー食品株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清食品ホールディングス株式会社, 日本ジフィー食品株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to JP2023527937A priority Critical patent/JPWO2022260155A1/ja
Priority to CN202280025254.1A priority patent/CN117119902A/en
Publication of WO2022260155A1 publication Critical patent/WO2022260155A1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

  • the present invention relates to a method for producing processed food for fried food.
  • deep-fried foods such as tempura, fried chicken, fried chicken, chicken nuggets, and croquettes are known to have batter attached around the inside. These foods are fried with a batter like tempura, and the batter is attached to the medium batter, such as deep-fried chicken. There are those that are fried, and those that are fried after attaching a batter liquid like croquettes and then attaching a coating material such as bread crumbs as a coating.
  • Patent Document 1 is known as a method for producing fried food such as deep-fried chicken by attaching a batter liquid to medium seeds and then attaching a coating material such as wheat flour and frying them.
  • the technology of Patent Document 1 aims to provide a batter that can achieve both the texture and appearance of a coating that is preferable in fried foods cooked by heating with microwaves (microwaves).
  • Patent Documents 2 and 3 are known as dried fried food products obtained by further drying fried food products.
  • the present invention prevents the breaking of the filling material and allows the coating material to easily become the filling material. It is an object of the present invention to provide a method for producing a processed food for fried food that is uniformly adhered.
  • the inventors of the present invention have investigated a method for easily and homogeneously attaching a coating material such as wheat flour to a filling material in fried foods such as fried chicken.
  • a coating material such as wheat flour
  • a filling material such as fried chicken.
  • the coating material is simply attached to the dough by a process such as stirring with a pin mixer or powder mixing, the dough, which is a molded product, will be broken. I had a problem. Therefore, as a result of earnest research, the present invention was achieved.
  • a method for producing processed food for fried food comprising a step of attaching a batter liquid to a filling, and a step of attaching a coating material to the filling with the batter liquid, wherein the filling is , the product temperature when the batter is attached is frozen to ⁇ 3° C. or less, the freezing temperature of the batter is ⁇ 1° C. or less, and the product temperature of the medium type when the batter is attached is +3° C. or less.
  • It is a method for producing processed food for fried food characterized by being
  • the product temperature at the time when the batter liquid adheres to the medium-sized batter in the method for producing processed food for fried food according to the present invention is more preferably -4°C or less.
  • the batter liquid in the method for producing processed food for fried food according to the present invention preferably contains at least one of monosaccharide, disaccharide, oligosaccharide, dextrin and sugar alcohol as a freezing point depressant.
  • At least one of the batter liquid and the coating material in the method for producing processed food for fried food according to the present invention preferably contains at least one of wheat flour, egg white powder and soybean protein powder.
  • the method for producing processed food for fried food according to the present invention is particularly effective when the filling is a molded product.
  • the present invention in producing processed food for fried food that is used for fried food that is fried after attaching a coating material to a fragile medium dough, while preventing the breakdown of the medium dough, It is possible to provide a method for easily producing processed food for fried food that is uniformly adhered to. In addition, it is possible to provide a method for producing processed food for fried food that can easily adhere the coating material to the filling even if the filling is hard to break.
  • FIG. 4 is an explanatory diagram of a method for measuring freezing temperatures of batter liquids 2 and 4 of the present invention
  • 1 is a photograph of processed food for fried food in Test Example 1 of the present invention. It is a photograph of processed food for fried food of Test Example 9 of the present invention. It is a photograph of processed food for fried food of Test Example 19 of the present invention.
  • the material for the fried food according to the present invention is not particularly limited as long as it is solid and can be fried.
  • Materials such as meat, seafood, vegetables, mushrooms, eggs, cheese and tofu. processed foods, soybean protein powder, etc., which are extruded with an extruder to produce a textured vegetable protein.
  • These materials may be used as they are or cut into medium seeds, and may be ground or mixed with materials such as wheat flour, starch, eggs, egg white powder, soybean protein powder, glucomannan, and methyl cellulose to serve as binders to form moldings. It can also be medium.
  • These moldings may be heated and solidified by heat treatment such as steaming or boiling, or may be frozen without heating to form moldings. Materials such as seasonings can also be used, and seasoning can be achieved by dipping or mixing.
  • the filling according to the present invention is frozen before attaching the batter liquid, which will be described later.
  • the freezing method is not particularly limited, and for example, not only commercial freezing equipment such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general business use, A domestic freezer is also applicable.
  • the product may be rapidly frozen using a rapid freezer at about -35°C, or may be frozen in a commercial freezer at -18°C.
  • the medium temperature according to the present invention should be -3°C or less when the batter liquid adheres. If the temperature is higher than -3 ° C, the medium seeds are easily thawed, and the medium seeds will dissolve when the batter liquid is attached, and when the batter material is attached with a pin mixer or powder mixing, the medium will be Seeds are fragile. It is more preferably -4°C or lower, still more preferably -5°C or lower.
  • the product temperature of the sponge according to the present invention refers to the temperature of the center of the sponge. The temperature can be measured by sticking a thermometer into the center of the seeds. In addition, if the temperature of the sponge becomes too low, it is necessary to lower the freezing temperature of the batter, which will be described later. Therefore, it is preferable that the product temperature of the medium when the batter liquid adheres is -10°C or higher.
  • the product temperature of the medium seed according to the present invention there is no problem even if the temperature is falling during freezing or rising during thawing. Freeze in a freezer set to ⁇ -10°C, or freeze and store at -18°C or less once and put it in a freezer set to -3 to -10°C to make the product temperature uniform overall. It is preferable to adjust
  • the material used for the batter according to the present invention is not particularly limited, but the batter should be such that the product temperature of the batter is ⁇ 1° C. or less and the product temperature of the medium when the batter is attached is +3° C. or less. It is necessary to adjust the freezing temperature of Therefore, a freezing point depressant is added to lower the freezing point of the batter liquid.
  • the freezing point depressant for the batter according to the present invention include monosaccharides, disaccharides, oligosaccharides, dextrin, sorbitol, glycerin, sugar alcohols such as reduced starch syrup, and salt. Among these, glucose and sugar alcohol are preferable because they can efficiently lower the freezing point of the batter liquid.
  • these freezing point depressants can be used in combination without being limited to one.
  • the degree of freezing point depression varies depending on the freezing point depressant used, but at least 18% by weight or more of these freezing point depressants must be added to the solution. If a large amount of freezing point depressant is added, the taste and the viscosity of the batter liquid are affected.
  • the freezing temperature can be measured by putting the batter liquid in a -20°C freezer, pointing the thermometer, and measuring over time.
  • the freezing temperature is the temperature at which the temperature rise after the release of supercooling stops.
  • starch-based materials such as wheat flour and starch
  • protein-based materials such as egg white powder and soybean protein powder
  • seasonings such as salt, soy sauce and monosodium glutamate for seasoning, flavors and pigments for flavoring and coloring, emulsified oil and the like can be added.
  • Starch-based materials such as wheat flour and starch
  • protein-based materials such as egg white powder and soybean protein powder
  • the batter liquid is prepared by adding water to the above-mentioned freezing point depressant and other ingredients, stirring well and homogenizing.
  • the temperature of the batter liquid is not particularly limited, it is preferable to adjust the temperature to 20° C. or lower, more preferably 10° C. or lower, because if the temperature is too high, the medium tends to melt.
  • the coating material (coating material) according to the present invention is preferably powdery, such as starch-based powders such as wheat flour and starch, protein-based powders such as egg white powder and soybean protein powder, and fine bread crumb powder such as dry bread crumbs. etc. It is possible to use deep-fried eggs and bread crumbs with large meshes as the coating material, but when using these coating materials, it is difficult to attach the coating material to the medium dough by a pin mixer or powder mixing.
  • pigment powders and flavor powders for seasoning can be added.
  • the above clothing materials can be used singly or in combination.
  • a batter liquid is attached to the above-described frozen medium seed.
  • the adhesion method is not particularly limited, and the frozen medium seeds may be immersed in the batter liquid for adhesion, or conversely, the batter liquid is added to the frozen medium seeds and stirred and mixed with a pin mixer or the like for adhesion. good too.
  • the freezing temperature of the batter becomes higher than the product temperature +3° C. of the medium when the batter adheres, the batter will freeze. If the batter solution freezes, the coating material adheres unevenly in the subsequent steps.
  • the coating material is adhered to the surface of the batter liquid to obtain a processed food for fried food.
  • the batter liquid-adhered medium is placed in the batter, and the batter is evenly attached to the surface of the batter, or the batter is agitated with a pin mixer or the like.
  • the coating material is stirred, the coating material is dropped into a pin mixer as it is, so that the coating material is evenly adhered to the surface of the batter liquid.
  • the coating material can be evenly adhered to the surface of the batter liquid.
  • the processed food for fried food to which the coating material has adhered can be used as it is for frying, but it can also be preserved by freezing again at this stage, and the processed food for fried food for home and commercial use It can also be sold as food. However, if the freezing temperature of the batter is low, caution is required because the batter may melt due to the temperature rise in the freezer during storage.
  • Method for producing fried food By frying the processed food for fried food to which the coating material has adhered, the fried food can be obtained.
  • the conditions for frying may vary depending on the type of medium, but frying may be performed using frying oil adjusted to 130 to 200°C.
  • the frying oil is not particularly limited as long as it is an edible oil.
  • examples include vegetable oils such as rapeseed oil, refined rice oil, soybean oil, palm oil, and corn oil, animal oils such as lard, hydrogenated oils thereof, and transesterified oils. can be used alone or in combination.
  • the fried food covered with fried food may be eaten as it is as fried food, or it may be frozen and frozen as fried food covered.
  • freezing not only commercial freezing equipment such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general Commercial and domestic freezers can also be applied.
  • freezing it is preferable to fast freeze, for example, using a rapid freezer at about -35°C.
  • the fried food produced by the method for producing the fried food of the present invention is frozen and further dried by vacuum freeze-drying as described in Patent Documents 2 and 3. good too.
  • the vacuum freeze-drying conditions are not particularly limited, and may be dried at a degree of vacuum and shelf heating temperature that does not thaw the frozen product. As a preferable range, drying should be performed so that the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 90° C. or less, and the water content after drying is 1 to 7% by weight. If it is too dry, it becomes fragile, so if necessary, it may be subjected to moisture conditioning treatment after drying to adjust the moisture content.
  • the dried fried food may be produced by drying such as hot air drying or microwave drying without being limited to vacuum freeze-drying.
  • the processed food for fried food produced in the present invention is frozen, and is heated at 80 to 100 ° C. under reduced pressure of -0.08 to -0.12 MPa.
  • vacuum-frying in oil it can be made into dry fried food.
  • the dried fried food according to the present invention can be used not only as an ingredient for instant food such as instant soup and instant noodles that can be reconstituted with hot water, but also can be eaten as it is as a confectionery.
  • a mixture of 2 parts by weight of egg white powder, 1.5 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of pepper, 0.5 parts by weight of sugar, 1.5 parts by weight of garlic, and 0.5 parts by weight of ginger was added and stirred well to prepare a dough.
  • the composition of the dough is shown in Table 1 below.
  • Batter solutions 1 to 4 were obtained by thoroughly stirring the batter solution ingredients adjusted to the formulations shown in Table 2 below.
  • As the freezing point depressant reduced starch syrup (SE (registered trademark) 600 manufactured by Bussan Food Science Co., Ltd.), which is a sugar alcohol, was used.
  • SE registered trademark
  • the batter liquid was stored in a refrigerator at 4° C., cooled, and then stirred again for homogenization before use.
  • the batter liquids 1 to 4 were placed in a -20°C freezer and the freezing temperature was measured.
  • the freezing temperature was measured by confirming the temperature change over time using a data logger thermometer (CENTER521 manufactured by Sato Shoji Co., Ltd.).
  • the batter liquids 1 to 4 were measured with a Brix meter to measure the Brix concentration.
  • Table 2 below shows the composition, freezing temperature, and Brix concentration of the batter liquids 1 to 4.
  • the yield was measured by sifting the dough with the coating material attached through a 6.7 mm mesh sieve and dividing the weight remaining on the sieve by the original weight of the dough of 300 g.
  • the yield is less than 45% x (improper), the yield 45% or more and less than 60% is ⁇ (acceptable), the yield is 60% or more and less than 75% is ⁇ (good), and the yield is A rate of 75% or more was evaluated as ⁇ (best).
  • the evaluation of the adhesion of the batter visual observation
  • the yield was not measured and the degree of breakage of the sponge was not evaluated.
  • Table 5 below shows the evaluation results of the degree of adhesion of the batter (visual observation)
  • Table 6 below shows the measurement results of the yield
  • Table 7 below shows the evaluation results of the degree of damage to the filling.
  • the product temperature of the medium seed is preferably ⁇ 4° C. or less, more preferably ⁇ 5° C. or less.
  • the product temperature of the middle seed is -9°C, it is necessary to add a large amount of reduced starch syrup (sugar alcohol), which is a freezing point depressant, to the batter to prevent the batter from freezing, which affects the taste. It is considered that the product temperature of -10°C or less is preferable at the lowest.
  • the batter material did not adhere uniformly, and the degree of adhesion of the batter (visual observation) was evaluated as x. Therefore, it is preferable to adjust the freezing temperature of the batter by adding a freezing point depressant so that the batter does not freeze according to the product temperature of the medium seed.
  • a freezing point depressant so that the batter does not freeze according to the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is 3°C or higher than the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is considered to be more preferably 2.2° C. or lower than the product temperature of the medium seed.
  • the freezing temperature of the batter liquid is at least ⁇ 1.0° C. or lower, more preferably ⁇ 1.8° C. or lower, and even more preferably ⁇ 3.0° C. or lower considering the results of Experiment 2 described later. I think.
  • Paindex (registered trademark) #2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as dextrin
  • Halodex (registered trademark) (manufactured by Hayashibara Co., Ltd.) was used as oligosaccharide.
  • monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, sugar alcohols such as dextrin, and reduced starch syrup are preferable as freezing point depressants.
  • Test Example 27 Production of fried food and dry fried food (Test Example 27)
  • the processed food for fried food prepared in Test Example 19 was fried in oil (rapeseed oil) at 170°C for 40 seconds to prepare fried food (fried chicken-like food).
  • Test Example 28 The fried food prepared in Test Example 19 was frozen in a quick freezer at -40°C for 30 minutes to prepare a frozen fried food (fried chicken-like frozen food).
  • Test Example 29 The fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) is used at 0.1 torr or less at a shelf temperature of 87 ° C. for 4 hours. , 75° C. for 3 hours, then set to 60° C. and dried until the product temperature reached 58° C. to prepare a dried fried food (dried fried food).
  • a vacuum freeze dryer TFD10LF4 manufactured by Toyo Giken Co., Ltd.
  • Test Example 30 The processed food for fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) is used at 85 ° C. and -0.1 MPa for 45 minutes. It was fried to produce a dried fried food (dried fried food).
  • a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) is used at 85 ° C. and -0.1 MPa for 45 minutes. It was fried to produce a dried fried food (dried fried food).
  • Test Example 27 can be eaten as it is, Test Example 28 can be eaten by microwave cooking or natural thawing, and Test Examples 29 and 30 can be eaten by condensing with boiling water for about 3 to 5 minutes. It was also possible to eat it as it is as a sweet.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

[Problem] The present invention addresses the problem of providing a processed food product production method for batter-fried food, the method including coating a fragile filling with a coating material and then cooking the same by frying. In this method, the filling is prevented from falling apart and the coating material is easily and uniformly coated onto the filling. [Solution] In the present invention, freezing is performed such that a product temperature when a filling is coated with a batter liquid is not more than -3°C. Adjustment is performed such that the freezing temperature of the batter liquid is not more than -1°C and the product temperature when the filling is coated with the batter liquid is not more than +3°C. After the batter liquid is coated onto the filling, a coating material is applied, and as a result, even when a mixer or a powder mixing means is used, the filling is prevented from falling apart when the coating material is applied, and thus the coating material is applied onto the filling easily and uniformly.

Description

フライ衣食品用加工食品の製造方法Method for producing processed food for fried food
　本発明は、フライ衣食品用加工食品の製造方法に関する。 The present invention relates to a method for producing processed food for fried food.
　従来、天ぷら、から揚げ、フライドチキン、チキンナゲット、コロッケなどの中種の周りに衣が付着したフライ衣食品が知られている。これらの食品は、天ぷらのようにバッター液を付着させてフライすることで中種に衣を付着させるものや、唐揚げのように中種に直接衣となる小麦粉などの衣素材を付着させてフライするもの、コロッケのようにバッター液を付着させた後、衣となるパン粉などの衣素材を付着させてフライするものがある。 Conventionally, deep-fried foods such as tempura, fried chicken, fried chicken, chicken nuggets, and croquettes are known to have batter attached around the inside. These foods are fried with a batter like tempura, and the batter is attached to the medium batter, such as deep-fried chicken. There are those that are fried, and those that are fried after attaching a batter liquid like croquettes and then attaching a coating material such as bread crumbs as a coating.
　ところで、中種にバッター液を付着させた後、小麦粉などの衣素材を付着させてフライ処理したから揚げなどのフライ衣食品の製造方法として、特許文献１の技術が知られている。特許文献１の技術は、マイクロ波（電子レンジ）で加熱調理した油ちょう食品において好ましい衣の食感と外観を両立することができるバッターを提供することを目的に、穀粉、３糖～９糖のオリゴ糖および糖化率１０未満のデキストリンから選択される少なくとも一つの糖質、固形油脂、増粘剤および卵白を含んでなる油ちょう食品用バッターであって、該バッター中の穀粉に対する固形油脂の質量比（固形油脂／穀粉）が０．５５～３．８０であり、かつ、穀粉に対する水分の質量比（水分／穀粉）が０．８５～１．９０である、油ちょう食品用バッターに関する技術が記載されている。特許文献１の技術では、バッター液にオリゴ糖などの糖類が使用される旨の記載はあるものの、中種を凍結することやバッター液の凍結温度については記載されていない。 By the way, the technique of Patent Document 1 is known as a method for producing fried food such as deep-fried chicken by attaching a batter liquid to medium seeds and then attaching a coating material such as wheat flour and frying them. The technology of Patent Document 1 aims to provide a batter that can achieve both the texture and appearance of a coating that is preferable in fried foods cooked by heating with microwaves (microwaves). and at least one saccharide selected from oligosaccharides and dextrin with a saccharification rate of less than 10, a solid fat, a thickener and egg white, wherein the ratio of solid fat to flour in the batter is Technology related to a batter for fried food, having a mass ratio (solid fat/grain flour) of 0.55 to 3.80 and a mass ratio of water to grain flour (moisture/grain flour) of 0.85 to 1.90 is described. In the technique of Patent Document 1, although there is a description that saccharides such as oligosaccharides are used in the batter, there is no description about freezing the seeds or the freezing temperature of the batter.
　また、フライ衣食品をさらに乾燥した乾燥フライ衣食品として、特許文献２及び特許文献３の技術が知られている。 In addition, the techniques of Patent Documents 2 and 3 are known as dried fried food products obtained by further drying fried food products.
特再公表ＷＯ２０１８／１８１７４９号公報Patent republication WO2018/181749 特開２０００－２３６２５号公報JP-A-2000-23625 特公平５－４４２５１号公報Japanese Patent Publication No. 5-44251
　本発明は、中種に衣素材を付着させた後フライ処理するフライ衣食品に使用するフライ衣食品用加工食品を製造するにあたり、中種の壊れを防ぎつつ、簡便に衣素材が中種に均質に付着されたフライ衣食品用加工食品を製造する方法を提供することを目的とする。 In the production of processed food for fried food that is used for fried food that is fried after the coating material is attached to the filling material, the present invention prevents the breaking of the filling material and allows the coating material to easily become the filling material. It is an object of the present invention to provide a method for producing a processed food for fried food that is uniformly adhered.
　本発明の発明者らは、から揚げなどのフライ衣食品において小麦粉などの衣素材を中種に簡便に、均質に付着させる方法を検討した結果、中種がミンチ肉や組織状植物蛋白を成形した肉様蛋白加工食品などの成形食品の場合、ピンミキサーによる攪拌や粉体混合などの工程により簡便に中種に衣素材を付着させようとすると、成形物である中種が壊れてしまうといった課題があった。そこで鋭意研究した結果、本発明に至った。 The inventors of the present invention have investigated a method for easily and homogeneously attaching a coating material such as wheat flour to a filling material in fried foods such as fried chicken. In the case of molded foods such as meat-like protein processed foods, if the coating material is simply attached to the dough by a process such as stirring with a pin mixer or powder mixing, the dough, which is a molded product, will be broken. I had a problem. Therefore, as a result of earnest research, the present invention was achieved.
　すなわち、中種にバッター液を付着させる工程と、前記バッター液が付着した前記中種に衣素材を付着する工程と、を含むフライ衣食品用加工食品の製造方法であって、前記中種は、前記バッター液付着時の品温が－３℃以下に凍結されており、前記バッター液の凍結温度は、－１℃以下であり且つ前記中種の前記バッター液付着時の品温＋３℃以下であることを特徴とするフライ衣食品用加工食品の製造方法である。 That is, a method for producing processed food for fried food, comprising a step of attaching a batter liquid to a filling, and a step of attaching a coating material to the filling with the batter liquid, wherein the filling is , the product temperature when the batter is attached is frozen to −3° C. or less, the freezing temperature of the batter is −1° C. or less, and the product temperature of the medium type when the batter is attached is +3° C. or less. It is a method for producing processed food for fried food, characterized by being
　また、本発明に係るフライ衣食品用加工食品の製造方法の中種のバッター液付着時の品温は、－４℃以下がより好ましい。 In addition, the product temperature at the time when the batter liquid adheres to the medium-sized batter in the method for producing processed food for fried food according to the present invention is more preferably -4°C or less.
　また、本発明に係るフライ衣食品用加工食品の製造方法のバッター液は、凝固点降下剤として単糖、二糖、オリゴ糖、デキストリン及び糖アルコールの少なくとも一つを含むことが好ましい。 In addition, the batter liquid in the method for producing processed food for fried food according to the present invention preferably contains at least one of monosaccharide, disaccharide, oligosaccharide, dextrin and sugar alcohol as a freezing point depressant.
　また、本発明に係るフライ衣食品用加工食品の製造方法のバッター液または衣素材の少なくとも一方に、小麦粉、卵白粉及び大豆蛋白粉の少なくとも一つを含むことが好ましい。 In addition, at least one of the batter liquid and the coating material in the method for producing processed food for fried food according to the present invention preferably contains at least one of wheat flour, egg white powder and soybean protein powder.
　また、本発明に係るフライ衣食品用加工食品の製造方法は、中種が成形物であるときに特に効果的である。 In addition, the method for producing processed food for fried food according to the present invention is particularly effective when the filling is a molded product.
　また、本発明に係るフライ衣食品用加工食品の製造方法で製造したフライ衣食品用加工食品をフライ処理することにより、フライ衣食品の製造方法を提供することができる。 In addition, it is possible to provide a method for producing fried food by frying the processed food for fried food produced by the method for producing processed food for fried food according to the present invention.
　また、本発明に係るフライ衣食品用加工食品の製造方法で製造したフライ衣食品用加工食品を凍結し、減圧下でフライ乾燥することにより、乾燥フライ衣食品の製造方法を提供することができる。 Further, it is possible to provide a method for producing dry fried food by freezing the processed food for fried food produced by the method for producing processed food for fried food according to the present invention and fry-drying it under reduced pressure. .
　また、本発明に係るフライ衣食品の製造方法により製造したフライ衣食品をさらに乾燥することにより、乾燥フライ衣食品の製造方法を提供することができる。 Further, by further drying the fried food product produced by the method for producing fried food product according to the present invention, it is possible to provide a method for producing dry fried food product.
　本発明により、壊れやすい中種に衣素材を付着させた後、フライ処理するフライ衣食品に使用するフライ衣食品用加工食品を製造するにあたり、中種の壊れを防ぎつつ、衣素材が中種に簡便に、均質に付着したフライ衣食品用加工食品を製造する方法を提供することができる。また、中種が壊れにくいものであっても簡便に衣素材を中種に付着させることができるフライ衣食品用加工食品の製造方法を提供することができる。 According to the present invention, in producing processed food for fried food that is used for fried food that is fried after attaching a coating material to a fragile medium dough, while preventing the breakdown of the medium dough, It is possible to provide a method for easily producing processed food for fried food that is uniformly adhered to. In addition, it is possible to provide a method for producing processed food for fried food that can easily adhere the coating material to the filling even if the filling is hard to break.
本発明のバッター液２及４の凍結温度の測定方法の説明図である。FIG. 4 is an explanatory diagram of a method for measuring freezing temperatures of batter liquids 2 and 4 of the present invention; 本発明の試験例１のフライ衣食品用加工食品の写真である。1 is a photograph of processed food for fried food in Test Example 1 of the present invention. 本発明の試験例９のフライ衣食品用加工食品の写真である。It is a photograph of processed food for fried food of Test Example 9 of the present invention. 本発明の試験例１９のフライ衣食品用加工食品の写真である。It is a photograph of processed food for fried food of Test Example 19 of the present invention.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 The present invention will be described in detail below. However, the present invention is not limited to the following description.
（中種）
　本発明に係るフライ衣食品の中種の素材としては、固形状でフライ処理できるものであれば特に限定はなく、肉類、魚介類、野菜類、キノコ類、卵などの素材やチーズや豆腐などの加工食品、大豆蛋白粉などをエクストルーダーで押し出して作製した組織状植物蛋白などを使用できる。これらの素材はそのままか切断して中種としてもよく、すり潰したり、つなぎとなる小麦粉、澱粉、卵、卵白粉、大豆蛋白粉、グルコマンナン、メチルセルロースなどの素材と共に混ぜ合わせて成形した成形物を中種とすることもできる。これらの成形物は、蒸しや茹でなどの加熱処理により加熱凝固させてから成形物としてもよく、加熱せずに凍結して成形物としてもよい。また、味付けなどの素材も使用でき、浸漬や混ぜ合わせることで味付けすることもできる。 (medium seed)
The material for the fried food according to the present invention is not particularly limited as long as it is solid and can be fried. Materials such as meat, seafood, vegetables, mushrooms, eggs, cheese and tofu. processed foods, soybean protein powder, etc., which are extruded with an extruder to produce a textured vegetable protein. These materials may be used as they are or cut into medium seeds, and may be ground or mixed with materials such as wheat flour, starch, eggs, egg white powder, soybean protein powder, glucomannan, and methyl cellulose to serve as binders to form moldings. It can also be medium. These moldings may be heated and solidified by heat treatment such as steaming or boiling, or may be frozen without heating to form moldings. Materials such as seasonings can also be used, and seasoning can be achieved by dipping or mixing.
　中種が肉類、魚介類、野菜類、キノコ類などの素材をそのまま使用するか切断して使用する場合は、小麦粉などの衣素材となる粉体物をピンミキサーや粉体混合で付着させても中種が崩れることはない。例えば、鶏肉の唐揚げの場合、大量の鶏肉に一度に小麦粉を付着させるために、味付けした鶏肉と小麦粉をピンミキサーで混ぜ合わせたり、大きなビニール袋に鶏肉と小麦粉を入れて強く攪拌し粉体混合し、鶏肉に均質に衣となる小麦粉を付着させることができる。しかしながら、例えば、豆腐や肉団子、組織状植物蛋白を結着材と共に加熱成形した肉様食品などの柔らかいものを中種とする場合は、衣となる小麦粉などの衣素材を付着させるのに中種が壊れないように注意が必要となり、中種に一度に大量に衣素材を付着させることが困難である。 When using raw materials such as meat, seafood, vegetables, mushrooms, etc. as medium seeds or cutting them, attach powdered materials such as wheat flour that will be used as coating materials with a pin mixer or powder mixing. The medium seed does not fall apart. For example, in the case of deep-fried chicken, mix seasoned chicken and flour with a pin mixer in order to attach flour to a large amount of chicken at once, or put chicken and flour in a large plastic bag and stir vigorously. Mix to coat chicken evenly with flour. However, for example, when soft food such as tofu, meatballs, and meat-like foods obtained by heat-molding textured vegetable protein together with a binding material is used as the filling material, it is necessary to attach the coating material such as wheat flour to the filling material. Care must be taken not to break the seeds, and it is difficult to attach a large amount of coating material to the medium seeds at once.
　したがって、本発明に係る中種は、後述するバッター液を付着させる前に凍結する。凍結方法については特に限定はなく、例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等の商業用の凍結装置だけでなく、一般的な業務用、家庭用の冷凍庫も適用できる。冷凍は、例えば、約－３５℃の急速凍結庫を利用して急速凍結してもよく、業務用の－１８℃の冷凍庫に入れて凍結させてもよい。凍結させることにより、ピンミキサーや粉体混合により小麦粉などの衣素材を付着させても中種が壊れにくくなる。 Therefore, the filling according to the present invention is frozen before attaching the batter liquid, which will be described later. The freezing method is not particularly limited, and for example, not only commercial freezing equipment such as air blast tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general business use, A domestic freezer is also applicable. For freezing, for example, the product may be rapidly frozen using a rapid freezer at about -35°C, or may be frozen in a commercial freezer at -18°C. By freezing the dough, even if a coating material such as wheat flour is attached by a pin mixer or powder mixing, the dough will not break easily.
　本発明に係る中種は、バッター液付着時の品温を－３℃以下とする。－３℃よりも高い温度であると、中種が容易に解凍しやすく、バッター液を付着させる際に中種が溶解してしまい、ピンミキサーや粉体混合で衣素材を付着させるときに中種が壊れやすくなる。より好ましくは－４℃以下、さらに好ましくは－５℃以下である。また、本発明に係る中種の品温とは、中種の中心部の温度を指す。測定方法は、中種の中心部に温度計を刺して測定すればよい。また、中種の品温が低くなりすぎると後述するバッター液の凍結温度も低くする必要があるため、バッター液に糖アルコールなどの凝固点降下剤を大量に添加する必要がある。よって、バッター液付着時の中種の品温は－１０℃以上が好ましい。 The medium temperature according to the present invention should be -3°C or less when the batter liquid adheres. If the temperature is higher than -3 ° C, the medium seeds are easily thawed, and the medium seeds will dissolve when the batter liquid is attached, and when the batter material is attached with a pin mixer or powder mixing, the medium will be Seeds are fragile. It is more preferably -4°C or lower, still more preferably -5°C or lower. Moreover, the product temperature of the sponge according to the present invention refers to the temperature of the center of the sponge. The temperature can be measured by sticking a thermometer into the center of the seeds. In addition, if the temperature of the sponge becomes too low, it is necessary to lower the freezing temperature of the batter, which will be described later. Therefore, it is preferable that the product temperature of the medium when the batter liquid adheres is -10°C or higher.
　本発明に係る中種の品温については、凍結中の温度降下中や解凍中の昇温中の温度でも問題ないが、中心部と表面とで温度差ができるため、例えば、最初から－３～－１０℃に設定した凍結庫で凍結するか、一度－１８℃以下に凍結保存したものを、－３～－１０℃に設定した凍結庫に入れることで全体的に均質な品温となるように調整することが好ましい。 Regarding the product temperature of the medium seed according to the present invention, there is no problem even if the temperature is falling during freezing or rising during thawing. Freeze in a freezer set to ~-10°C, or freeze and store at -18°C or less once and put it in a freezer set to -3 to -10°C to make the product temperature uniform overall. It is preferable to adjust
（バッター液）
　本発明に係るバッター液に使用する素材としては、特に限定はないが、バッター液の品温が－１℃以下で且つバッター液付着時の中種の品温＋３℃以下となるようにバッター液の凍結温度を調整する必要がある。そのため、バッター液の凝固点を降下させるための凝固点降下剤を添加する。本発明に係るバッター液の凝固点降下剤としては、単糖、二糖、オリゴ糖、デキストリン、ソルビトール、グリセリン及び還元水あめなどの糖アルコール、食塩が挙げられる。これらのうち、グルコース及び糖アルコールがバッター液を効率よく凝固点降下させることができるため好ましい。なお、これらの凝固点降下剤は、一つに限らず複数組み合わせて使用することができる。 (batter liquid)
The material used for the batter according to the present invention is not particularly limited, but the batter should be such that the product temperature of the batter is −1° C. or less and the product temperature of the medium when the batter is attached is +3° C. or less. It is necessary to adjust the freezing temperature of Therefore, a freezing point depressant is added to lower the freezing point of the batter liquid. Examples of the freezing point depressant for the batter according to the present invention include monosaccharides, disaccharides, oligosaccharides, dextrin, sorbitol, glycerin, sugar alcohols such as reduced starch syrup, and salt. Among these, glucose and sugar alcohol are preferable because they can efficiently lower the freezing point of the batter liquid. In addition, these freezing point depressants can be used in combination without being limited to one.
　凝固点降下の度合いについては使用する凝固点降下剤によって異なるが、少なくともこれらの凝固点降下剤を溶液中に１８重量％以上加える必要がある。大量に凝固点降下剤を添加すると味やバッター液の粘度に影響があるため、凝固剤の添加量としては、５０重量％以下が好ましい。 The degree of freezing point depression varies depending on the freezing point depressant used, but at least 18% by weight or more of these freezing point depressants must be added to the solution. If a large amount of freezing point depressant is added, the taste and the viscosity of the batter liquid are affected.
　本発明に係るバッター液の凍結温度の測定については、－２０℃の冷凍庫にバッター液を入れ、温度計を指し、経時的に測定することで凍結温度を測定すればよい。測定方法については、図１で示した下記実施例で使用するバッター液２（図中Ｔ２Ｂｒｉｘ２６．６）のように温度が一定（１０分間以上）となった時点の温度を凍結温度とするが、バッター液４（図中Ｔ４Ｂｒｉｘ４３．４）のように凍結過冷却などが起きた場合は、過冷却解放後の温度上昇が止まった温度を凍結温度とする。 Regarding the measurement of the freezing temperature of the batter liquid according to the present invention, the freezing temperature can be measured by putting the batter liquid in a -20°C freezer, pointing the thermometer, and measuring over time. Regarding the measurement method, the temperature at which the temperature becomes constant (10 minutes or more) like the batter liquid 2 (T2Brix 26.6 in the figure) used in the following examples shown in FIG. When freezing and supercooling occurs as in batter liquid 4 (T4Brix 43.4 in the figure), the freezing temperature is the temperature at which the temperature rise after the release of supercooling stops.
　バッター液のその他の素材としては、中種と衣素材を結着させるための素材として、小麦粉、澱粉などの澱粉系素材や、卵白粉、大豆蛋白粉などの蛋白系素材を添加することが好ましい。また、味付けのための食塩、醤油、グルタミン酸ナトリウムなどの調味料や、風味、色付けのためのフレーバーや色素、乳化油などを加えることができる。小麦粉、澱粉などの澱粉系素材や卵白粉、大豆蛋白粉などの蛋白系素材については、衣素材にこれらの素材が含まれる場合は必ずしもバッター液中に含まれる必要はないが、バッター液中に含まれることで衣素材と中種の結着性が増すため好ましい。 As other materials of the batter liquid, it is preferable to add starch-based materials such as wheat flour and starch, and protein-based materials such as egg white powder and soybean protein powder as materials for binding the medium dough and the coating material. . In addition, seasonings such as salt, soy sauce and monosodium glutamate for seasoning, flavors and pigments for flavoring and coloring, emulsified oil and the like can be added. Starch-based materials such as wheat flour and starch, and protein-based materials such as egg white powder and soybean protein powder, do not necessarily need to be contained in the batter when the coating material contains these materials, but they are included in the batter. It is preferable because it increases the binding property between the clothing material and the batting material.
　バッター液の作製は、上述した凝固点降下剤とその他の素材に水を加えてよく攪拌し均質化し作製する。バッター液の温度は特に限定しないが、高すぎると中種が溶けやすくなるので、好ましくは２０℃以下、さらに好ましくは１０℃以下に調整しておくことが好ましい。 The batter liquid is prepared by adding water to the above-mentioned freezing point depressant and other ingredients, stirring well and homogenizing. Although the temperature of the batter liquid is not particularly limited, it is preferable to adjust the temperature to 20° C. or lower, more preferably 10° C. or lower, because if the temperature is too high, the medium tends to melt.
（衣）
　本発明に係る衣の素材（衣素材）としては、粉末状のものが好ましく、小麦粉、澱粉などの澱粉系粉末や卵白粉、大豆蛋白粉などの蛋白系粉末、乾燥パン粉の目の細かいパン粉粉末などが挙げられる。揚げ玉や目の大きいパン粉も衣素材として使用することは可能であるが、これらの衣素材を使用する場合は、ピンミキサーや粉体混合により中種に衣素材を付着させることは困難となる。 (clothes)
The coating material (coating material) according to the present invention is preferably powdery, such as starch-based powders such as wheat flour and starch, protein-based powders such as egg white powder and soybean protein powder, and fine bread crumb powder such as dry bread crumbs. etc. It is possible to use deep-fried eggs and bread crumbs with large meshes as the coating material, but when using these coating materials, it is difficult to attach the coating material to the medium dough by a pin mixer or powder mixing.
　その他の衣素材としては、色素粉末や味付け用のフレーバー粉末などを添加することができる。上記した衣素材は、単独または混合して使用することができる。 As other coating materials, pigment powders and flavor powders for seasoning can be added. The above clothing materials can be used singly or in combination.
（フライ衣食品用加工食品の製造）
　まず、上記した凍結した中種にバッター液を付着させる。付着方法は特に限定はなく、バッター液に凍結した中種を浸漬させて付着させてもよく、逆に、凍結した中種にバッター液を添加し、ピンミキサーなどで攪拌混合して付着させてもよい。このとき、バッター液付着時の中種の品温＋３℃よりもバッター液の凍結温度が高くなるとバッター液が凍結してしまう。バッター液が凍結してしまうと、続く工程で衣素材の付着が不均質になってしまう。 (Manufacturing of processed food for fried food)
First, a batter liquid is attached to the above-described frozen medium seed. The adhesion method is not particularly limited, and the frozen medium seeds may be immersed in the batter liquid for adhesion, or conversely, the batter liquid is added to the frozen medium seeds and stirred and mixed with a pin mixer or the like for adhesion. good too. At this time, if the freezing temperature of the batter becomes higher than the product temperature +3° C. of the medium when the batter adheres, the batter will freeze. If the batter solution freezes, the coating material adheres unevenly in the subsequent steps.
　次いで、バッター液を中種の表面に均質に付着させた後、衣素材をバッター液の表面に付着させフライ衣食品用加工食品とする。付着方法は特に限定はなく、衣素材を敷き詰めた中にバッター液が付着した中種を入れ、衣素材をバッター液の表面に満遍なく付着させる方法や、バッター液をピンミキサーなどで攪拌させて付着させた場合は、そのまま衣素材を攪拌させながらピンミキサーに投下することで衣素材をバッター液の表面に満遍なく付着させる方法が挙げられる。また、衣素材が入ったビニール袋にバッター液を付着させた中種を入れて粉体混合することにより、バッター液の表面に衣素材を満遍なく付着することができる。衣素材が付着したフライ衣食品用加工食品は、そのままフライ処理に用いることができるが、この段階で再度凍結することで保存することもでき、また、家庭用や業務用のフライ衣食品用加工食品として販売することもできる。ただし、バッター液の凍結温度が低いものは、保存中の冷凍庫の昇温によりバッター液が融解する可能性があるため、注意が必要である。 Next, after the batter liquid is uniformly adhered to the surface of the medium dough, the coating material is adhered to the surface of the batter liquid to obtain a processed food for fried food. There is no particular limitation on the method of attachment, and the batter liquid-adhered medium is placed in the batter, and the batter is evenly attached to the surface of the batter, or the batter is agitated with a pin mixer or the like. When the coating material is stirred, the coating material is dropped into a pin mixer as it is, so that the coating material is evenly adhered to the surface of the batter liquid. In addition, by putting the batter-adhered middle seeds into a vinyl bag containing the coating material and powder-mixing, the coating material can be evenly adhered to the surface of the batter liquid. The processed food for fried food to which the coating material has adhered can be used as it is for frying, but it can also be preserved by freezing again at this stage, and the processed food for fried food for home and commercial use It can also be sold as food. However, if the freezing temperature of the batter is low, caution is required because the batter may melt due to the temperature rise in the freezer during storage.
（フライ衣食品の製造方法）
　衣素材が付着したフライ衣食品用加工食品をフライ処理することでフライ衣食品とすることができる。フライ処理は、中種の素材などにより条件が異なるが、１３０～２００℃に調整したフライ油でフライ処理すればよい。 (Method for producing fried food)
By frying the processed food for fried food to which the coating material has adhered, the fried food can be obtained. The conditions for frying may vary depending on the type of medium, but frying may be performed using frying oil adjusted to 130 to 200°C.
　フライ油については、食用油であれば特に限定はなく、例えば、菜種油、米白絞油、大豆油、パーム油、コーン油などの植物油やラードなどの動物油またはこれらの硬化油、エステル交換油などを単独、または混合して使用することができる。 The frying oil is not particularly limited as long as it is an edible oil. Examples include vegetable oils such as rapeseed oil, refined rice oil, soybean oil, palm oil, and corn oil, animal oils such as lard, hydrogenated oils thereof, and transesterified oils. can be used alone or in combination.
　フライ処理したフライ衣食品は、余分な油を落とし荒熱を取った後、そのままフライ衣食品として喫食してもよく、凍結して冷凍したフライ衣食品としてもよい。凍結する場合は、中種の凍結方法と同様に、例えば、エアブラスト式のトンネルフリーザー、スパイラルフリーザー、ワゴンフリーザーや急速凍結庫、ブライン式のフレキシブルフリーザー等の商業用の凍結装置だけでなく、一般的な業務用、家庭用の冷凍庫も適用できる。凍結は、例えば、約－３５℃の急速凍結庫を利用して急速凍結することが好ましい。 After removing the excess oil and removing the rough heat, the fried food covered with fried food may be eaten as it is as fried food, or it may be frozen and frozen as fried food covered. In the case of freezing, not only commercial freezing equipment such as air blast type tunnel freezers, spiral freezers, wagon freezers, quick freezers, and brine type flexible freezers, but also general Commercial and domestic freezers can also be applied. For freezing, it is preferable to fast freeze, for example, using a rapid freezer at about -35°C.
（乾燥フライ衣食品の製造方法）
　また、本発明のフライ衣食品の製造方法で製造したフライ衣食品は、特許文献２及び３で記載されているように、凍結してさらに真空凍結乾燥により乾燥することで、乾燥フライ衣食品としてもよい。真空凍結乾燥条件は特に限定されず、凍結物が解凍しない程度の真空度、棚加熱温度で乾燥すればよい。好ましい範囲としては真空度が１．５ｔoｒｒ以下、棚加熱温度が９０℃以下、乾燥後の水分としては１～７重量％となるように乾燥すればよい。乾燥しすぎると壊れやすくなるため、必要により、乾燥後に調湿処理を行い、水分調整してもよい。なお、真空凍結乾燥にこだわらず、熱風乾燥やマイクロウェーブ乾燥などの乾燥により乾燥フライ衣食品を製造してもよい。 (Method for producing dried fried food)
In addition, the fried food produced by the method for producing the fried food of the present invention is frozen and further dried by vacuum freeze-drying as described in Patent Documents 2 and 3. good too. The vacuum freeze-drying conditions are not particularly limited, and may be dried at a degree of vacuum and shelf heating temperature that does not thaw the frozen product. As a preferable range, drying should be performed so that the degree of vacuum is 1.5 torr or less, the shelf heating temperature is 90° C. or less, and the water content after drying is 1 to 7% by weight. If it is too dry, it becomes fragile, so if necessary, it may be subjected to moisture conditioning treatment after drying to adjust the moisture content. In addition, the dried fried food may be produced by drying such as hot air drying or microwave drying without being limited to vacuum freeze-drying.
　また、本発明の乾燥フライ衣食品の製造方法の別法として、本発明で製造したフライ衣食品用加工食品を凍結し、８０～１００℃、－０．０８～－０．１２ＭＰａの減圧下の油中で減圧フライすることにより乾燥フライ衣食品とすることができる。 In addition, as another method for producing the dry fried food of the present invention, the processed food for fried food produced in the present invention is frozen, and is heated at 80 to 100 ° C. under reduced pressure of -0.08 to -0.12 MPa. By vacuum-frying in oil, it can be made into dry fried food.
　本発明に係る乾燥フライ衣食品は、即席スープや即席麺などのお湯等で復元する即席食品用の具材として使用することができるだけなく、そのまま菓子として喫食することができる。 The dried fried food according to the present invention can be used not only as an ingredient for instant food such as instant soup and instant noodles that can be reconstituted with hot water, but also can be eaten as it is as a confectionery.
　以下に実施例を挙げて本実施形態をさらに詳細に説明する。 The present embodiment will be described in more detail below with examples.
＜実験１＞中種の温度とバッター液の温度との関係
　中種として大豆蛋白粉をエクストルーダーで押し出して組織化した組織状植物蛋白（ニューフジニック（登録商標）５９、不二製油社製）１６重量部に水３３．７重量部加えて復水したものに、ゲル化剤としてアルカリ処理したグルコマンナン０．３重量部を水１２重量部で復水したものを入れ、よく攪拌し、次いで液体物として醤油６重量部、みりん１重量部、菜種油１．５重量部、水１５重量部を混合したものを加え、よく攪拌し、最後に、粉体物として大豆蛋白粉７重量部、卵白粉２重量部、食塩１．５重量部、グルタミン酸ナトリウム１重量部、胡椒０．５重量部、砂糖０．５重量部、ニンニク１．５重量部、生姜０．５重量部を混合したものを加え、よく攪拌し、生地を作製した。生地の配合については、下記表１に示す。 <Experiment 1> Relationship between temperature of medium seed and temperature of batter ) 16 parts by weight was added with 33.7 parts by weight of water and condensed, and 0.3 parts by weight of alkali-treated glucomannan as a gelling agent was added with 12 parts by weight of water and stirred well. Next, a mixture of 6 parts by weight of soy sauce, 1 part by weight of mirin, 1.5 parts by weight of rapeseed oil, and 15 parts by weight of water was added as a liquid and stirred well. A mixture of 2 parts by weight of egg white powder, 1.5 parts by weight of salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of pepper, 0.5 parts by weight of sugar, 1.5 parts by weight of garlic, and 0.5 parts by weight of ginger was added and stirred well to prepare a dough. The composition of the dough is shown in Table 1 below.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　作製した生地を厚さが３０ｍｍとなるように成形した後、庫内温度を８５℃に設定したスチーマーで３０分加熱し、冷却後、１５ｍｍｘ１０ｍｍｘ７ｍｍとなるように切断し、４℃、０℃、－３℃、－４℃、－５℃、－６℃、－９℃に設定した低温庫に１晩保管し、品温を調整し、中種１～７（肉様蛋白加工食品）とした。 After molding the prepared dough to a thickness of 30 mm, heat it for 30 minutes with a steamer set at an internal temperature of 85 ° C. After cooling, cut it into pieces of 15 mm x 10 mm x 7 mm, 4 ° C., 0 ° C., - It was stored overnight in a low-temperature storage set at 3°C, -4°C, -5°C, -6°C, and -9°C, and the product temperature was adjusted to obtain medium seeds 1 to 7 (meat-like protein processed foods).
　次いで、バッター液を作製した。下記表２の配合に調整したバッター液素材をよく攪拌してバッター液１～４とした。なお、凝固点降下剤としては、糖アルコールである還元水あめ（エスイー（登録商標）６００物産フードサイエンス社製）を使用した。なお、バッター液は、４℃の冷蔵庫で保管し、冷却した後、使用時に再び攪拌して均質化して使用した。 Next, a batter liquid was prepared. Batter solutions 1 to 4 were obtained by thoroughly stirring the batter solution ingredients adjusted to the formulations shown in Table 2 below. As the freezing point depressant, reduced starch syrup (SE (registered trademark) 600 manufactured by Bussan Food Science Co., Ltd.), which is a sugar alcohol, was used. The batter liquid was stored in a refrigerator at 4° C., cooled, and then stirred again for homogenization before use.
　バッター液１～４について－２０℃の冷凍庫に入れ、凍結温度を測定した。凍結温度は、データロガー温度計（株式会社佐藤商事製ＣＥＮＴＥＲ５２１）を使用し経時的に温度変化を確認し凍結温度を測定した。バッター液１～４をＢｒｉｘ計で測定し、Ｂｒｉｘ濃度を測定した。バッター液１～４の配合、凍結温度、Ｂｒｉｘ濃度について下記表２に示す。 The batter liquids 1 to 4 were placed in a -20°C freezer and the freezing temperature was measured. The freezing temperature was measured by confirming the temperature change over time using a data logger thermometer (CENTER521 manufactured by Sato Shoji Co., Ltd.). The batter liquids 1 to 4 were measured with a Brix meter to measure the Brix concentration. Table 2 below shows the composition, freezing temperature, and Brix concentration of the batter liquids 1 to 4.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表３に記載された素材を粉体混合し、衣素材とした。 The materials listed in Table 3 were powder-mixed to make a coating material.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
（試験例１）～（試験例２２）
　下記表４のとおりに中種とバッター液を選択し、ミキサー（Ｋｉｔｃｈｅｎ　ａｉｄ社製ＫＳＭ５ＷＨ）に中種を３００ｇ入れ、攪拌しながらバッター液２４ｇを入れ４０秒攪拌し、さらに衣素材６０ｇを入れ３０秒攪拌し、フライ衣食品用加工食品を製造した。 (Test Example 1) to (Test Example 22)
Select the medium seeds and batter liquid as shown in Table 4 below, put 300 g of medium seeds in a mixer (KSM5WH manufactured by Kitchen aid), add 24 g of the batter while stirring, stir for 40 seconds, and then add 60 g of the coating material. The mixture was stirred for 2 seconds to produce a processed food for fried food.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　このフライ衣食品用加工食品について、衣の付着具合（目視）の評価、収率の測定及び中種の破損度合の評価を行った。衣の付着具合（目視）の評価は、全体的に均質に衣素材が付着しているものを〇、衣の付着がまだらのものを×とした。なお、衣の付着がまだらのものは、バッター液が凍結していた。 For this processed food for fried food, we evaluated the adhesion of the batter (visual observation), measured the yield, and evaluated the degree of breakage of the filling. The degree of adhesion of the clothing (visual observation) was evaluated as ◯ when the clothing material was uniformly adhered as a whole, and x when the clothing was mottled. In addition, the batter liquid was frozen when the coating was mottled.
　また、収率の測定方法は、衣素材を付着させた中種を６．７ｍｍメッシュの篩にかけ、篩上に残った重量を元の中種の重量３００ｇで割り測定した。中種の破損度合の評価としては、収率４５％未満を×（不可）、収率４５％以上６０％未満を△（可）、収率６０％以上７５％未満を〇（良）、収率７５％以上を◎（最良）とした。なお、衣の付着具合（目視）の評価で×（バッター液が凍結）のものは、収率の測定及び中種の破損度合の評価を行わなかった。 In addition, the yield was measured by sifting the dough with the coating material attached through a 6.7 mm mesh sieve and dividing the weight remaining on the sieve by the original weight of the dough of 300 g. As the evaluation of the degree of damage to the seeds, the yield is less than 45% x (improper), the yield 45% or more and less than 60% is △ (acceptable), the yield is 60% or more and less than 75% is ◯ (good), and the yield is A rate of 75% or more was evaluated as ⊚ (best). In the evaluation of the adhesion of the batter (visual observation), if the batter liquid was frozen, the yield was not measured and the degree of breakage of the sponge was not evaluated.
　衣の付着具合（目視）の評価結果を下記表５に、収率の測定結果を下記表６に及び中種の破損度合いの評価結果を下記表７に記載する。 Table 5 below shows the evaluation results of the degree of adhesion of the batter (visual observation), Table 6 below shows the measurement results of the yield, and Table 7 below shows the evaluation results of the degree of damage to the filling.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　試験例１～８で示すように、中種の品温が凍結していない４℃、０℃の試験区では、図２（試験例１）で示すように衣素材は均質に中種に付着するも中種の破損が大きく、中種の破損度合の評価としては不可（×）であった。 As shown in Test Examples 1 to 8, in the test sections where the product temperature of the medium was not frozen at 4°C and 0°C, the coating material uniformly adhered to the medium as shown in Fig. 2 (Test Example 1). However, damage to the medium was large, and the degree of damage to the medium was unacceptable (x).
　それに対し、中種を凍結し、品温を－３℃とすることで、試験例１０、１１、１２で示すように収率が改善し、概ね可となった。しかしながら、バッター液の凝固点が－０．９℃であるバッター液１を使用した試験例９では、バッター液が中種表面で凍結してしまい、図３（試験例９）で示すように、衣素材がまだらに付着した。 On the other hand, by freezing the seeds and setting the product temperature to -3°C, the yield was improved as shown in Test Examples 10, 11, and 12, and was generally acceptable. However, in Test Example 9 using batter liquid 1 whose freezing point is −0.9° C., the batter liquid froze on the surface of the medium seed, and as shown in FIG. The material adhered in patches.
　バッター液が凍結せずに均質に衣素材が付着した試験例１０～１５、１７～１９、２０、２２では、図４（試験例１９）で示すように、中種の品温が低くても衣素材が均質に付着した。収率については、中種の品温が低い方が高くなった。中種の品温としては－４℃以下が好ましく、より好ましくは－５℃以下が好ましいと考える。ただし、中種の品温が－９℃となるとバッター液を凍結させないために凝固点降下剤である還元水あめ（糖アルコール）をバッター液に多く入れる必要があり、味に影響があるため、中種の品温としては、低くても－１０℃以下が好ましいと考える。 In Test Examples 10 to 15, 17 to 19, 20, and 22, in which the batter liquid did not freeze and the batter material uniformly adhered, as shown in FIG. The clothing material adhered uniformly. Regarding the yield, the lower the product temperature of the medium seed, the higher the yield. It is considered that the product temperature of medium seeds is preferably −4° C. or less, more preferably −5° C. or less. However, when the product temperature of the middle seed is -9°C, it is necessary to add a large amount of reduced starch syrup (sugar alcohol), which is a freezing point depressant, to the batter to prevent the batter from freezing, which affects the taste. It is considered that the product temperature of -10°C or less is preferable at the lowest.
　バッター液が凍結した試験例９、１６、２１では、衣素材が均質に付着せず、衣の付着具合（目視）の評価としては×となった。よって、中種の品温に合わせてバッター液が凍結しないように凝固点降下剤を添加して、バッター液の凍結温度を調整することが好ましい。バッターの凍結温度を考えると試験例９を除き、バッター液の凍結温度が中種の品温＋３℃以上となると凍結すると考えられる。凍結しないためには、バッター液の凍結温度は、より好ましくは、中種の品温＋２．２℃以下が好ましいと考える。また、バッター液の凍結温度としては、少なくとも－１．０℃以下であり、より好ましくは－１．８℃以下さらに好ましくは、後述する実験２の結果も考慮すると－３．０℃以下が好ましいと考える。 In Test Examples 9, 16, and 21, in which the batter liquid was frozen, the batter material did not adhere uniformly, and the degree of adhesion of the batter (visual observation) was evaluated as x. Therefore, it is preferable to adjust the freezing temperature of the batter by adding a freezing point depressant so that the batter does not freeze according to the product temperature of the medium seed. Considering the freezing temperature of the batter, except for Test Example 9, it is considered that the batter freezes when the freezing temperature of the batter liquid is 3°C or higher than the product temperature of the medium seed. In order to avoid freezing, the freezing temperature of the batter liquid is considered to be more preferably 2.2° C. or lower than the product temperature of the medium seed. The freezing temperature of the batter liquid is at least −1.0° C. or lower, more preferably −1.8° C. or lower, and even more preferably −3.0° C. or lower considering the results of Experiment 2 described later. I think.
＜実験２＞バッター液の凝固点降下剤の検討
（試験例２３）～（試験例２６）
　実験１で使用した－５℃の中種５と、バッター液の凝固点降下剤として下記表８の素材を使用して作製したバッター液５～８を使用し、実験１同様にフライ衣食食品用加工食品を作製し、実験１同様に測定及び評価を行った。測定及び評価結果は、下記表９に記載する。なお、デキストリンはパインデックス（登録商標）♯２（松谷化学工業社製）、オリゴ糖はハローデックス（登録商標）（林原社製）を使用した。 <Experiment 2> Examination of freezing point depressant for batter liquid (Test Example 23) to (Test Example 26)
Using the −5 ° C. medium seed 5 used in Experiment 1 and the batter liquids 5 to 8 prepared using the materials in Table 8 below as the freezing point depressant of the batter liquid, processing for fried food and food in the same manner as in Experiment 1 A food product was prepared and measured and evaluated in the same manner as in Experiment 1. The measurement and evaluation results are shown in Table 9 below. Paindex (registered trademark) #2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as dextrin, and Halodex (registered trademark) (manufactured by Hayashibara Co., Ltd.) was used as oligosaccharide.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　実験２の試験例２３、２４で示すように、凝固点降下剤として、単糖のブドウ糖、二糖のトレハロースを使用してもバッター液の凍結温度は効率よく下がり、バッター液が凍結せずに衣素材を均質に付着させることができた。しかしながら、中種の破損度合いとしては、試験例１７で示すように還元水あめ（糖アルコール）の方が、収率がよかった。 As shown in Test Examples 23 and 24 of Experiment 2, even when monosaccharide glucose or disaccharide trehalose is used as a freezing point depressant, the freezing temperature of the batter is efficiently lowered, and the batter does not freeze and the coating can be coated. The material could be adhered uniformly. However, as shown in Test Example 17, the yield of reduced starch syrup (sugar alcohol) was better in terms of the degree of breakage of medium seeds.
　試験例２５のデキストリン（ＤＥ１０～１２）については、凝固点降下の度合いが低くバッター液が凍結してしまったが、中種の品温が－５℃よりも高くなれば使用することは可能と考える。また、他の凝固点降下剤と比べて味の面で影響が少ないため、一部をデキストリンに交換することも可能と考える。 Regarding the dextrin (DE10-12) of Test Example 25, the degree of freezing point depression was low and the batter liquid froze. . In addition, since it has less effect on taste than other freezing point depressants, it is possible to partially replace it with dextrin.
　試験例２６のオリゴ糖については、添加量を増やしてＢｒｉｘを上げることで凍結温度を下げることにより、バッター液が凍結せずに衣素材を均質に付着することができた。 With regard to the oligosaccharide of Test Example 26, by increasing the amount added and raising the Brix to lower the freezing temperature, the batter liquid was not frozen and the coating material could adhere uniformly.
　以上のことから、凝固点降下剤としては、ブドウ糖などの単糖、トレハロースなどの２糖、オリゴ糖、デキストリン及び還元水あめなどの糖アルコールが好ましいことがわかる。 From the above, it can be seen that monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, sugar alcohols such as dextrin, and reduced starch syrup are preferable as freezing point depressants.
＜実験３＞フライ衣食品、乾燥フライ衣食品の製造
（試験例２７）
　試験例１９で作製したフライ衣食品用加工食品を１７０℃の油（菜種油）で４０秒フライし、フライ衣食品（唐揚げ様食品）を作製した。 <Experiment 3> Production of fried food and dry fried food (Test Example 27)
The processed food for fried food prepared in Test Example 19 was fried in oil (rapeseed oil) at 170°C for 40 seconds to prepare fried food (fried chicken-like food).
（試験例２８）
　試験例１９で作製したフライ衣食品を－４０℃の急速凍結庫で３０分凍結し、冷凍したフライ衣食品（唐揚げ様冷凍食品）を作製した。 (Test Example 28)
The fried food prepared in Test Example 19 was frozen in a quick freezer at -40°C for 30 minutes to prepare a frozen fried food (fried chicken-like frozen food).
（試験例２９）
　試験例１９で作製したフライ衣食品を－４０℃の急速凍結庫で３０分凍結し、真空凍結乾燥機（東洋技研株式会社製ＴＦＤ１０ＬＦ４）にて０．１ｔｏｒｒ以下で、棚温を８７℃４時間、７５℃３時間、その後６０℃に設定し、品温が５８℃になるまで乾燥し、乾燥フライ衣食品（唐揚げ様乾燥食品）を作製した。 (Test Example 29)
The fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) is used at 0.1 torr or less at a shelf temperature of 87 ° C. for 4 hours. , 75° C. for 3 hours, then set to 60° C. and dried until the product temperature reached 58° C. to prepare a dried fried food (dried fried food).
（試験例３０）
　試験例１９で作製したフライ衣食品用加工食品を－４０℃の急速凍結庫で３０分凍結し、バキュームフライ乾燥機（佐久間製作所社製ＢＬ－２Ａ）で８５℃、－０．１ＭＰａで４５分フライし、乾燥フライ衣食品（唐揚げ様乾燥食品）を作製した。 (Test Example 30)
The processed food for fried food prepared in Test Example 19 is frozen in a quick freezer at -40 ° C. for 30 minutes, and a vacuum fry dryer (BL-2A manufactured by Sakuma Seisakusho Co., Ltd.) is used at 85 ° C. and -0.1 MPa for 45 minutes. It was fried to produce a dried fried food (dried fried food).
　試験例２７～３０の何れの食品も衣が中種に良好に接着し、剥がれ落ちることもなく良好なフライ衣食品または、乾燥フライ衣食品を製造することができた。 In all of the foods of Test Examples 27 to 30, the batter adhered well to the filling, and good fried battered foods or dry fried battered foods could be produced without peeling off.
　試験例２７については、そのまま喫食可能であり、試験例２８については電子レンジ調理や自然解凍で喫食可能であり、試験例２９、３０は、熱湯で３～５分間程度復水することで喫食可能であり、また、そのままお菓子として喫食することも可能であった。

  Test Example 27 can be eaten as it is, Test Example 28 can be eaten by microwave cooking or natural thawing, and Test Examples 29 and 30 can be eaten by condensing with boiling water for about 3 to 5 minutes. It was also possible to eat it as it is as a sweet.

Claims (8)

  1. 　中種にバッター液を付着させる工程と、
    　前記バッター液が付着した前記中種に衣素材を付着する工程と、を含むフライ衣食品用加工食品の製造方法であって、
    　前記中種は、前記バッター液付着時の品温が－３℃以下に凍結されており、
    　前記バッター液の凍結温度は、－１℃以下であり且つ前記中種の前記バッター液付着時の品温＋３℃以下であることを特徴とするフライ衣食品用加工食品の製造方法。     A step of attaching the batter liquid to the medium seed;
    A method for producing processed food for fried food, comprising:
    The medium seed is frozen at a product temperature of -3 ° C. or less when the batter liquid is attached,
    A method for producing processed food for fried food, wherein the freezing temperature of the batter liquid is −1° C. or less and the product temperature of the medium seed when the batter liquid is adhered is +3° C. or less.
  2. 　前記中種の前記バッター液付着時の品温が－４℃以下であることを特徴とする請求項１記載のフライ衣食品用加工食品の製造方法。 The method for producing processed food for fried food according to claim 1, characterized in that the product temperature of said middle seed when said batter liquid is adhered is -4°C or less.
  3. 　前記バッター液が、凝固点降下剤として単糖、二糖、オリゴ糖、デキストリン及び糖アルコールの少なくとも一つを含むことを特徴とする請求項１または２記載のフライ衣食品用加工食品の製造方法。 The method for producing processed food for fried food according to claim 1 or 2, wherein the batter liquid contains at least one of monosaccharide, disaccharide, oligosaccharide, dextrin and sugar alcohol as a freezing point depressant.
  4. 　前記バッター液または前記衣素材の少なくとも一方に、小麦粉、澱粉、卵白粉及び大豆蛋白粉の少なくとも一つを含むことを特徴とする請求項１～３何れか一項記載のフライ衣食品用加工食品の製造方法。 The processed food for fried food according to any one of claims 1 to 3, wherein at least one of the batter liquid and the coating material contains at least one of wheat flour, starch, egg white powder and soybean protein powder. manufacturing method.
  5. 　前記中種が成形物であることを特徴とする請求項１～４何れか一項記載のフライ衣食品用加工食品の製造方法。 The method for producing processed food for fried food according to any one of claims 1 to 4, wherein the filling is a molded product.
  6. 　請求項１～５の製造方法で製造したフライ衣食品用加工食品をフライ処理することを特徴とするフライ衣食品の製造方法。 A method for producing fried food, characterized by frying the processed food for fried food produced by the production method of claims 1 to 5.
  7. 　請求項１～５の製造方法で製造したフライ衣食品用加工食品を凍結し、減圧下でフライ乾燥することを特徴とする乾燥フライ衣食品の製造方法。 A method for producing dry fried food, characterized by freezing the processed food for fried food produced by the production method of claims 1 to 5 and fry-drying it under reduced pressure.
  8. 　請求項６記載のフライ衣食品を乾燥することを特徴とする乾燥フライ衣食品の製造方法。

          A method for producing a dried fried food product, which comprises drying the fried food product according to claim 6.
PCT/JP2022/023400 2021-06-11 2022-06-10 Processed food product production method for batter-fried food WO2022260155A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2023527937A JPWO2022260155A1 (en) 2021-06-11 2022-06-10
CN202280025254.1A CN117119902A (en) 2021-06-11 2022-06-10 Method for producing processed food for fried flour clothes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021098300 2021-06-11
JP2021-098300 2021-06-11

Publications (1)

Publication Number Publication Date
WO2022260155A1 true WO2022260155A1 (en) 2022-12-15

Family

ID=84424610

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2022/023400 WO2022260155A1 (en) 2021-06-11 2022-06-10 Processed food product production method for batter-fried food

Country Status (3)

Country Link
JP (1) JPWO2022260155A1 (en)
CN (1) CN117119902A (en)
WO (1) WO2022260155A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2283654A (en) * 1993-02-25 1995-05-17 Campbell Soup Co Cold setting coating composition for foodstuffs
JPH09224587A (en) * 1996-02-20 1997-09-02 Nichiro Corp Frozen food for deep-frying and deep-fried frozen food for heat finishing, and their producing method
JPH11103807A (en) * 1997-09-30 1999-04-20 Snow Brand Milk Prod Co Ltd Batter, frozen food using the same and its production
JP2020137489A (en) * 2019-03-01 2020-09-03 ユニテックフーズ株式会社 Croquette and method of producing the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2283654A (en) * 1993-02-25 1995-05-17 Campbell Soup Co Cold setting coating composition for foodstuffs
JPH09224587A (en) * 1996-02-20 1997-09-02 Nichiro Corp Frozen food for deep-frying and deep-fried frozen food for heat finishing, and their producing method
JPH11103807A (en) * 1997-09-30 1999-04-20 Snow Brand Milk Prod Co Ltd Batter, frozen food using the same and its production
JP2020137489A (en) * 2019-03-01 2020-09-03 ユニテックフーズ株式会社 Croquette and method of producing the same

Also Published As

Publication number Publication date
CN117119902A (en) 2023-11-24
JPWO2022260155A1 (en) 2022-12-15

Similar Documents

Publication Publication Date Title
JP6941602B2 (en) Breeder flour, blender mix using it, batter and fried foods and methods of manufacturing them
CN102612323A (en) Edible surface-modifying particles and methods for their manufacture
JPS63317056A (en) Production of refrigerated fried food
JPH09206016A (en) Coating material or coating solution for fried food and fried foods using the same
JP6867776B2 (en) Flour mix
JP2002051718A (en) Coat composition for fried food
JP7317501B2 (en) Deep-fried food coating
JP6533045B2 (en) Fly batter mix
JP6533398B2 (en) Process for producing food for non-fry cooking, mix for non-fry cooking and food for non-fry cooking
US20220071245A1 (en) Dusting flour mix for fried food
WO2022260155A1 (en) Processed food product production method for batter-fried food
JP7333268B2 (en) Deep-fried food coating
JPH104903A (en) Powdery material for cooking with heat
WO2022264277A1 (en) Method for manufacturing heated food
JP7446863B2 (en) Frozen fried battered food and its manufacturing method
JP7175192B2 (en) Deep-fried food coating
JPH10327787A (en) Bread crumb
JPH09206015A (en) Batter solution, frozen fried bean curd food for cooking by microwave and its production
JP7385997B2 (en) Bulk seasonings and foods containing them
JP6958231B2 (en) Croquette-like snacks
JPH01247047A (en) Food material covering material and production therefor
JPH09299041A (en) Processed food
JPH11332495A (en) Batter for fried food
JP6289090B2 (en) Method for producing fried food with frozen bread crumbs
WO2022153434A1 (en) Refrigerated or frozen foodstuff for batter-fried food product

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 22820333

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 2023527937

Country of ref document: JP

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 22820333

Country of ref document: EP

Kind code of ref document: A1