Fat composition for sprinkling mix and sprinkling mix

Abstract

To provide a sprinkling mix capable of producing fried food having a crispy texture and easy to bite into deep-fried foods after frying by simply coating the ingredients, as well as a fatty composition for mixing with the sprinkling mix.SOLUTION: A mix oil fat composition for sprinkling of the present invention contains fats and emulsifiers, and by mixing this with the sprinkling mix powder materials, it can be used for the batter of fried food ingredients, thereby improving the texture of fried food after frying and creating a textured surface.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a frying mix used as a fried food clothing material and a fat and oil composition for mixing with the frying mix.

Background Art

[0002] Coated fried foods are prepared by sprinkling a powdery clothing material mainly composed of cereals and starches on ingredients such as seafood, livestock meat, and vegetables as a breader on the surface of the ingredients and frying them in oil, or sprinkling them on the surface of the ingredients as dusting powder and then attaching a batter, which is a liquid clothing material obtained by dissolving the powdery clothing material in water, to the ingredients and frying them in oil, or directly attaching the batter to the surface of the ingredients without dusting powder and frying them in oil, or further attaching a granular clothing material mainly composed of breadcrumbs etc. to the ingredients to which the batter has been attached and frying them in oil. In coated fried foods, since the ingredients with the clothing material attached to the surface are fried in oil, the clothing that directly touches the oil has a crispy texture and flavor, and the inner ingredients are cooked as if steamed inside the clothing, and the umami is condensed.

[0003] The clothing materials used by attaching them to the ingredients include powdery or granular clothing materials of the type to be sprinkled such as breader, dusting powder, and breadcrumbs, and liquid clothing materials such as batter. In tempuras such as tempura and tatsuta-age where the powdery clothing material is attached as a breader, it is difficult to uniformly attach the clothing material to the ingredients, and the proportion of the clothing is small, so it is difficult to create an uneven texture on the surface of the fried food, and it is difficult to obtain a crispy texture of the clothing due to moisture from the ingredients and the outside air. Also, in cutlets, fries, etc. where the granular clothing material is attached, the crispy feeling of the clothing decreases over time due to moisture from the ingredients and the outside air.

[0004] Therefore, attempts have been made to improve the texture of deep-fried foods using powdery or granular coating materials. For example, in order to produce tempura with a blooming and powdery appearance and a texture that is easy to chew when eaten, a batter liquid with an oil:water ratio of 50:30 to 60:20 and a solid content of 5% to 15% is applied to the meat surface, and then a mixture of potato starch and oil and fat mixed at a ratio of 20:1 to 20:3 is adhered to the meat surface, followed by deep-frying (Patent Document 1). In addition, Patent Document 2 describes a shabu-shabu type deep-fried flour mix that contains 2 to 30% by weight of oil and fat with respect to the mix, or contains 0.5 to 5% by weight of an expanding agent in combination with 2 to 30% by weight of oil and fat. After the ingredients are coated with this mix, even when packed in units of two or more and stored frozen or refrigerated, the ingredients do not stick together during deep-frying and can be lifted up separately. Also described is a mix that can be reheated in a microwave oven or oven after being deep-fried and stored frozen or refrigerated.

[0005] Also, when the ingredients are coated in a powdery state and cooked by heating in a microwave oven, a tempura-like food with a juicy texture and a firm and crispy coating texture is produced. For this purpose, a microwave cooking coating material (Patent Document 3) has been reported that contains 40 to 60% by mass of durum wheat flour and / or corn grits, 3 to 18% by mass of dextrin, 1 to 14% by mass of oil and fat, and has a heat-setting protein material content of 1% by mass or less. Furthermore, in order to produce a deep-fried food with a light and crispy texture, a breadcrumb with an attached powdery oil and fat composition containing an oil and fat component containing one or more XXX-type triglycerides having a fatty acid residue X with 10 to 22 carbon atoms at the 1st to 3rd positions of glycerin has been reported (Patent Document 4). However, at present, among the conventional shabu-shabu mixes for deep-frying, there is still no product that can significantly improve the texture of the deep-fried food after deep-frying.

Prior Art Documents

Patent Documents

[0006] Patent Document 1 Japanese Patent Application Laid-Open No. 2013-98 Patent Document 2 Japanese Patent Application Laid-Open No. 11-192064 Patent Document 3 Japanese Patent Application Laid-Open No. 2013-220036 Patent Document 4 Japanese Patent Application Laid-Open No. 2019-154420 Summary of the Invention Problems to be Solved by the Invention

[0007] An object of the present invention is to provide a sprinkling mix capable of producing deep-fried foods with good texture and a crispy texture by simply sprinkling on the surface of ingredients, a fat and oil composition for mixing with the sprinkling mix, and methods for producing them. Means for Solving the Problems

[0008] As a result of intensive studies to solve the above problems, the present inventors have found that by mixing a fat and oil composition in which an emulsifier is mixed with fat and oil into a sprinkling mix and then frying using this sprinkling mix as a coating material for deep-fried foods, it is possible to produce deep-fried foods with good texture and a crispy texture, and thus have completed the present invention.

[0009] The present invention relates to a fat and oil composition for sprinkling mix of the following (1) to (3), and a sprinkling mix of (4) to (6). (1) A fat and oil composition for sprinkling mix for mixing with a granular material for sprinkling mix, characterized by containing fat and oil and 0.05 to 35% by mass of an emulsifier. (2) The fat and oil composition according to (1) above, wherein the sprinkling mix is a breader mix, a dusting mix, or a breadcrumb mix. (3) The oil and fat composition according to (1) above, wherein the emulsifier is at least one selected from the group consisting of polyglycerol condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, distilled monoglyceride, lecithin, and polyglycerol fatty acid ester. (4) A mix for frying, containing the oil and fat composition for a mix for frying according to any one of (1) to (3) above and a granular material. (5) The mix for frying according to (4) above, containing 0.1 to 25% by mass of the oil and fat composition for a mix for frying. (6) The fried mix powder according to (4) above, which is for frying.

[0010] The present invention also relates to a fried food according to (7) below, a method for producing a mix for frying according to (8), and a method for producing a fried food according to (9). (7) A food that is fried, having the mix for frying according to (4) above adhered to the fried ingredient. (8) A method for producing a mix for frying, including a step of mixing a liquid oil and fat and an emulsifier to produce an oil and fat composition for a mix for frying, and a step of mixing the oil and fat composition for a mix for frying and a granular material. (9) A method for producing a fried food, including adhering the mix for frying according to (8) above to a fried ingredient.

Advantages of the Invention

[0011] When the mix for frying of the present invention is used, fried foods with a good texture and a crispy feeling can be prepared, and a good texture can be maintained even after storage. In particular, when the mix for frying of the present invention is used as a breader, it is easier to form lumps when the fried ingredient is fried, and thus an uneven texture is imparted to the surface of the fried food after frying, and tempura and tatsutaage with good appearance can be obtained.

Embodiments for Carrying Out the Invention

[0012] The oil and fat composition for the mix for mabushi, which is to be mixed with the granular material for the mix for mabushi of the present invention, contains oil and fat and an emulsifier. When the mixed mabushi mix is used for the coating material of deep-fried ingredients, it is an oil and fat composition that can improve the texture of the deep-fried food after frying. The oil and fat composition for the mix for mabushi of the present invention is preferably liquid or paste-like at normal temperature. When it is liquid or paste-like at normal temperature, it is easy to disperse when the oil and fat composition is mixed with the granular material for the mix for mabushi. Also, when mixed with the powder material, the mix becomes moist in physical properties, so it is easy to form lumps when sprinkled on the ingredients as a breader, and it is easy to obtain an uneven appearance. The mabushi mix of the present invention is a mabushi mix in which this oil and fat composition is mixed, and the deep-fried food of the present invention is a food deep-fried using the mabushi mix as a breader, dusting powder, or breadcrumb mix.

[0013] The oil and fat used in the oil and fat composition for the mix for mabushi of the present invention is not particularly limited. For example, various vegetable oils and animal oils such as corn oil, cottonseed oil, soybean oil, rapeseed oil (including canola oil), rice oil, sunflower oil, safflower oil, wheat germ oil, olive oil, peanut oil, capok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, coconut oil, cocoa butter, shea butter, sal fat, beef tallow, milk fat, lard, fish oil, whale oil, and processed oils and fats obtained by subjecting these to treatments such as hydrogenation, fractionation, and transesterification, synthetic oils, etc. can be mentioned. Also, edible oils and fats may be extracted from plants improved in variety using gene recombination technology. For example, in the case of canola oil, sunflower oil, safflower oil, soybean oil, etc., oils and fats obtained from high-oleic type varieties with increased oleic acid content can be used. Also, processed oils and fats obtained by performing processing treatments such as fractionation and transesterification on these can be used. It may be a single oil or fat or a mixture of two or more. From the viewpoint of workability, oils and fats having fluidity at 60°C are preferred, and oils and fats having fluidity at 30°C are more preferred. In particular, liquid oils and fats such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, palm olein, etc. are preferred.

[0014] As the emulsifier used in the oil and fat composition for the glare mixture of the present invention, polyglycerol condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, distilled monoglyceride, lecithin, or polyglycerol fatty acid ester can be mentioned, and those that dissolve in oil and fat are preferred, and these can be used alone or in combination of two or more.

[0015] In addition, organic acid monoglycerides such as monoglyceryl citrate, monoglyceryl acetate, monoglyceryl succinate, and monoglyceryl lactate, or polyglycerol fatty acid esters are more preferably used as the emulsifier. The polyglycerol fatty acid ester preferably has a melting point of 67°C or lower, more preferably 65°C or lower, and even more preferably 63°C or lower. Also, the melting point is preferably 10°C or higher, more preferably 20°C or higher, and even more preferably 25°C. The HLB is preferably 4 or lower, more preferably 3.5 or lower, and even more preferably 3 or lower. In addition, the melting point in the present invention is the value measured by the following method. Specifically, the emulsifier was heated in an oil bath at 80°C, and after visually confirming that it had melted, it was further heated for 15 minutes. The melted emulsifier was sucked into the lower 1 cm of a glass tube (a glass capillary tube with an inner diameter of 1 mm and an outer diameter of 2 mm or less, GLASS CAPLLARY TUBES 75MM LENGTH (ERMA INC)) and immediately frozen on ice. After freezing at -20°C for 12 hours, the glass tube was immersed in a water bath at 4°C, and a thermometer was installed horizontally across the glass tube (at the same water depth as the emulsifier filling part). The water temperature was heated at 0.5°C / min, and the temperature when the emulsifier in the glass tube became completely transparent was taken as the melting point.

[0016] The content of the emulsifier in the oil and fat composition is 0.05 to 35% by mass in the oil and fat composition. It is preferably 0.05 to 25% by mass, more preferably 0.1 to 15% by mass, and even more preferably 0.15 to 10% by mass in the oil and fat composition. If it is less than 0.05% by mass, the effects on the texture of the fried food and the unevenness of the appearance are reduced. If it exceeds 35% by mass, it is likely to burn in the oil, and it is difficult to produce unevenness on the surface of the fried food, and the texture is also not good. The oil and fat composition for the sprinkling mix of the present invention is prepared by mixing and dissolving a predetermined amount of an emulsifier in the oil and fat. After dissolution, a rapid cooling step, a kneading step, etc. may be performed. The obtained oil and fat composition is used by mixing it with the granular material for the sprinkling mix.

[0017] The sprinkling mix of the present invention is a granular clothing material used by sprinkling it on the fried food ingredients. Specifically, it includes breader mix, dusting powder mix, breadcrumb mix, etc. It may be sprinkled directly on the ingredients, or it may be sprinkled after attaching a clothing material such as batter to the ingredients. Also, after sprinkling the sprinkling mix, other clothing materials (batter, sprinkling powder, breadcrumbs, etc.) may be attached. A breader is a powdery clothing material for attaching to the surface of the fried food ingredients, and examples include tempura powder and dragon tempura powder. Different from dusting powder, a breader does not necessarily need to be used in combination with batter. For example, only the breader can be attached to the ingredients, or it can be attached after attaching batter or the like to the ingredients and then used. On the other hand, dusting powder is a powdery clothing material used in combination with batter. After attaching the dusting powder to the ingredients, batter, breadcrumbs, etc. are attached and used. By using the dusting powder on the ingredients before attaching batter or the like, the binding property between the ingredients and the outer clothing can be enhanced, and the water retention property of the ingredients can be improved. The breadcrumb mix is a clothing material mainly composed of coarse granular materials such as breadcrumbs (breadcrumbs, cracker powder, fried balls, granular vegetable proteins, etc.). Only the breadcrumb mix can be attached to the ingredients, or it can be attached after attaching batter or the like to the ingredients and then used.

[0018] When the mix for broiling of the present invention is a powdery clothing material such as breader or dusting powder, the main raw materials of the powdery material for the mix for broiling of the present invention are flours and starches, and depending on the fried food, various other auxiliary materials can be combined and used. Examples of flours include wheat flours such as cake flour, all-purpose flour, bread flour, strong flour, whole grain flour, durum wheat flour, rice flours (such as new rice flour, mochi rice flour, etc.), corn flour, buckwheat flour, rye flour, white sorghum flour, barley flour, and heat-treated flours obtained by heat-treating these. Examples of starches include starches (above-ground starches) such as corn starch, wheat starch, sago starch, rice starch, starches derived from underground stems or roots (underground starches) such as potato starch, tapioca starch, sweet potato starch, waxy varieties and high amylose varieties of these starches, and modified starches obtained by subjecting these starches to physical and / or chemical processing alone or in combination.

[0019] When the mix for broiling of the present invention is a powdery clothing material such as breader or dusting powder, it is preferable that the powdery material for the mix for broiling of the present invention contains 60% by mass or more of flours and / or starches, more preferably 75% by mass or more, and still more preferably 90% by mass or more. Also, the powdery material for the mix for broiling preferably consists mainly of starches. Specifically, it is preferable that the starches contain 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, and even more preferably 80% by mass or more, based on the total mass of the flours and starches. Further, the starches preferably contain modified starches, and more preferably contain phosphate cross-linked starch.

[0020] When the mix for broiling of the present invention is a granular coating material such as bread flour mix, the main raw materials of the granular material for the mix for broiling of the present invention are coarsely granular materials such as bread flour, cracker flour, deep-fried balls, and granular vegetable proteins. Depending on the fried food, various other auxiliary materials can be used in combination. Bread flour is roughly classified into baked bread flour and electrode bread flour according to the manufacturing method, and either can be used, and electrode bread flour is preferred in terms of obtaining a better texture. Also, depending on the fried food, any of dried bread flour, semi-dry bread flour, raw bread flour, etc. can be used. Cracker flour is produced from crackers using an expanding agent without using yeast, and is also called cracker bread flour or breader bread flour.

[0021] When the mix for broiling of the present invention is a granular coating material such as bread flour mix, the granular material for the mix for broiling of the present invention preferably contains bread flour and / or cracker flour as the main component. Specifically, it is preferable that the granular material for the mix for broiling contains 50% by mass or more of bread flour and / or cracker flour, more preferably 60% by mass or more, still more preferably 70% by mass or more, and even more preferably 80% by mass or more. Also, it is preferable to contain both bread flour and cracker flour. The ratio is preferably 5 to 80 parts by mass, more preferably 10 to 70 parts by mass, and still more preferably 15 to 50 parts by mass of cracker flour with respect to 100 parts by mass of bread flour. There is no particular limitation on the size of the bread flour, but for example, those with a size of 4 to 20 mm can be used, and 10 to 20 mm is more preferable. For cracker flour, those with a 100% passing rate through a 3.5 mm sieve are preferred, those with a 100% passing rate through a 2.7 mm sieve are more preferred, those with a 100% passing rate through a 2.1 mm sieve are still more preferred, and those with a 100% passing rate through a 1.7 mm sieve are even more preferred.

[0022] Examples of the auxiliary materials for the granular material for the mix for broiling of the present invention include saccharides such as dextrin, oligosaccharide, sugar, and sugar alcohol; protein materials such as egg yolk powder, wheat protein, milk protein, and soy protein; foaming agents such as baking soda (sodium hydrogen carbonate); seasonings such as salt, sodium glutamate, and powdered soy sauce; extracts such as yeast extract, extracts derived from livestock meat or seafood; and others, such as enzymes, dietary fiber, pumpkin powder, pigments, flavors, spices, and various quality improvers.

[0023] The mix for broiling of the present invention is prepared by mixing an oil and fat composition for the mix for broiling with the granular material for the mix for broiling. It is preferable to blend 0.1 to 25% by mass of the oil and fat composition for the mix for broiling in the mix for broiling, more preferably to mix 0.7 to 18% by mass, and even more preferably to mix 1.5 to 13% by mass. When the content of the oil and fat composition exceeds 25% by mass, it becomes difficult to evenly brush the mix for broiling on the ingredients, the texture is not good, and when used as a breader, it is also difficult to produce the uneven texture on the surface of the fried food. When it is less than 0.1% by mass, the effect on the texture of the fried food decreases, and when used as a breader, the effect on the uneven texture of the appearance also decreases. Further, the content of the emulsifier contained in the mix for broiling is preferably 0.002 to 3% by mass, more preferably 0.008 to 1% by mass, and even more preferably 0.01 to 0.5% by mass. Also, the content of the oil and fat contained in the mix for broiling is preferably 0.4 to 20% by mass, more preferably 0.1 to 10% by mass, and even more preferably 1 to 7% by mass.

[0024] The food of the present invention is produced by putting it into frying oil at an appropriate temperature and frying it for an appropriate time after the step of attaching the mix for broiling to the ingredients, such as brushing the mix for broiling as a breader on the fried food ingredients, or brushing the fried food ingredients with the mix for broiling as dusting powder and then attaching batter or the like to the ingredients, or attaching it as a breadcrumb mix. It can also be produced by non-frying cooking with an oven, superheated steam, a microwave oven, etc. after spraying oil or the like as necessary without frying. In the manufacturing process, it may be refrigerated or frozen before or after frying. The food refrigerated or frozen after frying can be reheated and eaten by other heat cooking methods such as baking in an oven, frying, heating in a microwave oven, etc. Since the food of the present invention exhibits an effect even when stored at a low temperature at which deterioration of texture and the like generally easily occurs, it is preferably a food stored by freezing or refrigeration.

[0025] Examples of such foods include, for example, deep-fried foods such as tempura and dragon beard tempura, tempura such as tempura and oyster tempura, cutlets and fried foods having breadcrumbs, and fritters. Dragon beard tempura is characterized by a unique appearance different from tempura and has a powdery feeling with whiteness. Generally, after dusting a surface of an ingredient subjected to seasoning treatment with powder containing potato starch, it is fried. Also, as described above, fried food-like foods manufactured without frying are also included.

Example

[0026] Hereinafter, the details of the present invention will be described with reference to examples. The present invention is not limited by these examples. [Emulsifier used] The types and the like of polyglycerol fatty acid esters used in the examples are shown in Table 1 below. Also, the types and the like of other emulsifiers used in the examples are shown below. Polyglycerol condensed ricinoleic acid ester: POEM PR-300 (Riken Vitamin) Organic acid monoglyceride: POEM K-37V (Riken Vitamin) Sorbitan fatty acid ester: Sansoft No. 61S (Sun Chemical) Propylene glycol fatty acid ester: Rikemal PO-100V (Riken Vitamin) Distilled monoglyceride: POEM M-100 (Riken Vitamin) Lecithin: M Lecithin (Showa Sangyo)

[0027]

Table 1

[0028] [Preparation of fried chicken] <Test method> (1) With the formulations shown in Tables 2 and 3 below, canola oil (Showa Canola Oil, Showa Sangyo) heated to 80°C and each emulsifier were mixed with a mixer to dissolve each emulsifier, and an oil-fat composition was prepared. (2) 3 parts by mass of the oil-fat composition and 97 parts by mass of phosphoric acid-crosslinked starch (Jelcol KPS-200, J-Oil Mills) were mixed with a mixer to prepare a frying mix (blender mix). As a control for the sensory test, a blender mix without the oil-fat composition was used. (3) 40 g of the blender mix was mixed with 200 g of chicken cut into pieces of about 40 g each, and the blender mix was adhered to the chicken. (4) It was fried at 170°C for 5 minutes to prepare fried chicken. (5) After cooling, it was stored at 5°C for 2 days, and then 4 pieces of fried chicken were heated in a microwave oven at 1500 W for 30 seconds and eaten. (6) Using the fried chicken made with the control blender mix without the oil-fat composition as Evaluation Point 1, a sensory evaluation was conducted according to the following criteria. The sensory evaluation was performed by 10 panelists, and the evaluation results were shown as the average value of the evaluation points.

[0029] <Evaluation criteria> "Appearance" 4: Significantly uneven compared to the control, very good 3: Uneven compared to the control, good 2: Slightly uneven compared to the control, slightly good 1: Equivalent to the control "Texture" 4: Crunchiness is strongly felt compared to the control, very good 3: Crunchiness is felt compared to the control, good 2: Crunchiness is slightly felt compared to the control, slightly good 1: Equivalent to control

[0030] [Type of emulsifier in the oil - fat composition]

Table 2

[0031] For canola oil, which is a liquid oil - fat, an oil - fat composition was prepared by mixing and dissolving 0.5% by mass of each emulsifier. A breader mix was prepared by mixing 3 parts by mass of this oil - fat composition with 97 parts by mass of phosphoric - acid - crosslinked potato starch. The results of the sensory evaluation of tempura coated with this as tempura batter are shown in Table 2. As a comparative example, canola oil without an emulsifier was used with a breader mix prepared by mixing 3 parts by mass with 97 parts by mass of phosphoric - acid - crosslinked potato starch. From the evaluation results in Table 2, it was confirmed that when using any of polyglycerol condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, distilled monoglyceride, lecithin, or polyglycerol fatty acid ester as the emulsifier, the appearance and texture of tempura were improved compared to the comparative example without an emulsifier.

[0032] [Amount of emulsifier in the oil - fat composition] As the emulsifier, using the polyglycerol fatty acid ester used in Examples 2 and 3 and the citric acid monoglyceride used in Example 7, the compounding amounts were changed according to the formulations shown in Table 3 below to prepare an oil - fat composition. Otherwise, tempura was produced according to the above <Test method> and sensory evaluation was carried out, and the sensory evaluation was evaluated according to the above <Evaluation criteria>. The results are shown in Table 3.

[0033]

Table 3

[0034] When polyglycerol fatty acid ester or monoglyceride citrate is used as an emulsifier and the content in the oil and fat composition is 0.08 to 30% by mass, the unevenness of the appearance and the texture of tempura are improved compared to the case of using an oil and fat without mixing the emulsifier shown in the comparative examples in Table 2. On the other hand, when the content of the emulsifier is 40% by mass, the unevenness of the appearance and the texture of tempura are lower than those in the comparative examples.

[0035] [Amount of oil and fat composition blended in the mix for frying] Using the oil and fat compositions of Example 2 and Example 19, for a mixture of cross-linked phosphate starch, unprocessed potato starch (Potato starch (Mihoro), Mihoro Local Agricultural Products Processing Agricultural Cooperative Federation), and wheat flour (Friend, Showa Industry) mixed in the formulation described in Table 4, the content of the oil and fat composition was changed according to the formulation in Table 4 and mixed with a mixer to prepare a mix for frying (breaker mix). Otherwise, tempura was produced according to the above <Test method> and sensory evaluation was performed, and the sensory evaluation was evaluated according to the above <Evaluation criteria>. The results are shown in Table 4.

[0036]

Table 4

[0037] When 0.5 to 20% by mass of the oil and fat composition is blended in the breaker mix, the unevenness of the appearance and the texture of tempura are improved compared to the case of using an oil and fat without mixing the emulsifier shown in the comparative examples in Table 2. On the other hand, when 30% by mass of the oil and fat composition is blended in the breaker mix, the evaluation is similar to that of the comparative example, and the unevenness of the appearance and the texture of tempura are not improved.

[0038] [Preparation of tonkatsu] With the formulations described in Table 5, the fat and oil compositions of Example 2 and Example 19 were mixed with cracker powder (Maru F Breeder 6 mesh (100% sieve passing rate with an opening of 3.5 mm), 8 mesh (100% sieve passing rate with an opening of 2.7 mm), 12 mesh (100% sieve passing rate with an opening of 1.62 mm), 20 mesh (100% sieve passing rate with an opening of 0.87 mm), all from Fuji Pan Flour Industry). It was further mixed with raw bread flour (15 mm, Fuji Pan Flour Industry) to prepare a baking mix (bread flour mix). 100 parts by mass of batter mix (99.6 parts by mass of modified starch and 0.4 parts by mass of thickener) and 200 parts by mass of water were mixed to prepare a batter, which was adhered to 90 parts by mass of ground pork. With the bread flour mix attached, it was deep-fried at 175°C for 4 minutes and 30 seconds to produce tonkatsu. After cooling, it was stored at 4°C for 1 day, and then one tonkatsu was heated in a microwave oven at 1500 W for 30 seconds and eaten. The evaluation of tonkatsu using only bread flour was taken as Evaluation Point 1, and a sensory evaluation was conducted according to the following criteria. The sensory evaluation was carried out by 10 panelists, and the evaluation results were shown as the average value of the evaluation points.

[0039] <Evaluation Criteria> "Texture" 4: Compared with the control, the lean meat is felt strongly and is very good 3: Compared with the control, the lean meat is felt and is good 2: Compared with the control, the lean meat is slightly felt and is slightly good 1: Equivalent to the control

[0040]

Table 5

[0041] When 2 - 18% by mass of the fat and oil composition of the present invention is formulated in the bread flour mix, it was confirmed that the lean meat of the tonkatsu is felt and the texture is improved compared to the case of using fat and oil without mixing an emulsifier, which is a comparative example shown in Table 5.

Claims

1. An oil and fat composition for a frying mix, which is for mixing with a particulate material for a frying mix, and contains 0.05 to 35% by mass of an oil and fat and an emulsifier. The oil and fat composition for a frying mix is characterized by this.

2. The oil and fat composition according to Claim 1, wherein the frying mix is a breader mix, a dusting mix, or a breadcrumb mix.

3. The oil and fat composition according to Claim 1, wherein the emulsifier is at least one selected from the group consisting of polyglycerol condensed ricinoleic acid ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, distilled monoglyceride, lecithin, and polyglycerol fatty acid ester.

4. A frying mix containing the oil and fat composition for a frying mix according to any one of Claims 1 to 3 and a particulate material.

5. The frying mix according to Claim 4, containing 0.1 to 25% by mass of the oil and fat composition for a frying mix.

6. The frying mix according to Claim 4, which is for tempura.

7. A food in which a tempura ingredient to which the frying mix according to Claim 4 adheres is tempura-fried.

8. A method for producing a frying mix, including a step of mixing an oil and fat and an emulsifier to produce an oil and fat composition for a frying mix, and a step of mixing the oil and fat composition for a frying mix and a particulate material.

9. A method for producing a tempura food, including attaching the frying mix according to Claim 8 to a tempura ingredient.

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