Method for producing coated fried food

Abstract

To provide a technique for producing coated fried food that offers favorable texture of the coating and retains such favorable texture even when stored after being produced.SOLUTION: According to the present invention, a method for producing coated fried food includes the step of immersing, into heated oil containing a functional material, an intermediate coated fried food obtained by deep-frying a fry base in which a coating material is adhered to a surface of an ingredient, the functional material being at least one selected from an emulsifier, a dietary fiber, and a thickening polysaccharide. The emulsifier content in the oil is preferably 1 to 30 mass%. Preferably, the emulsifier has a fatty acid portion of 18 to 22 carbon atoms. The oil preferably consists of 50 to 100 mass% liquid oil and the remainder hardened oil. The oil temperature is preferably 60 to 100°C, and the immersion time of the intermediate product in the oil is preferably 5 to 300 seconds.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing battered fried foods. [Background technology]

[0002] Battered deep-fried foods are foods obtained by deep-frying ingredients coated with a batter, with the batter made of the batter adhering to the surface of the ingredients. By heating the ingredients coated with the batter in high-temperature oil, the batter that comes into direct contact with the oil has a unique crispy texture and flavor, and the ingredients are cooked as if they were steamed inside the batter, resulting in concentrated umami.

[0003] Conventionally, battered fried foods have had the problem that the texture of the batter deteriorates over time. Specifically, with battered fried foods, moisture migrates from the ingredients into the batter as time passes after frying, causing the batter to soften and lose its crisp texture. Meanwhile, in recent years, there has been an increase in the display and sale of battered fried foods in convenience stores, supermarkets, and other stores. In such cases, cooked foods are often displayed and sold in display equipment that also functions as a heat-retaining device, such as a food warmer. Displaying fried foods in such a heat-retaining device exposes the oily batter to a higher temperature than room temperature, creating a new problem in that the batter becomes hard and sticky in such an environment.

[0004] Patent Document 1 describes a method for producing fried foods that have a freshly fried crispy texture when reheated in a microwave oven, which method comprises the steps of frying a battered food in a conventional manner and then spraying an edible oil at 130°C or below containing at least 10% medium-chain fatty acid triglycerides onto the batter layer. Patent Document 2 describes a method for producing tempura that can maintain the crispness of the batter even when stored for a long period of time at a low temperature of 0 to 20°C, which involves first frying tempura using the normal tempura production process, then second frying it in oil with a saturated fatty acid composition of 25% by weight or more without cooling it, and then vacuum cooling the tempura at a rate of -3°C / min or faster to reduce the core temperature after the second frying. Patent Document 3 describes a method for producing battered fried foods that have a batter that maintains a good texture even when reheated in a microwave oven or the like, which includes a step of coating deep-fried fried foods with heated and melted oil and fat, the solid fat content of which is 75% or more at 5°C and 70% or less at 40°C. Patent Documents 1 to 3 do not describe the inclusion of an emulsifier, dietary fiber, or thickening polysaccharide in the oil used in the methods described therein.

[0005] Patent Document 4 describes the use of a batter containing a specific dietary fiber as a batter liquid to be applied to ingredients during the production of battered deep-fried foods, with the aim of preventing deterioration over time in the texture of the batter in battered deep-fried foods. Patent Document 5 describes the use of a batter containing a thickening polysaccharide and an emulsifier as a dough to be applied to ingredients during the production of battered deep-fried foods, with the same aim as Patent Document 4. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-272389 [Patent Document 2] Japanese Patent Application Laid-Open No. 2007-104997 [Patent Document 3] Japanese Patent Application Publication No. 2018-191614 [Patent Document 4] Japanese Patent Application Publication No. 2019-149947 [Patent Document 5] Japanese Patent Application Laid-Open No. 2017-42098 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a technique for producing battered fried foods which have a good texture and can maintain the good texture even when stored after production. [Means for solving the problem]

[0008] The present invention provides a method for producing battered fried foods, which includes a step of immersing an intermediate battered fried food product obtained by deep-frying a deep-fried ingredient having a batter material attached to the surface of the ingredient in heated oil containing one or more functional ingredients selected from an emulsifier, dietary fiber, and thickening polysaccharides. [Effects of the Invention]

[0009] According to the method for producing a battered fried food of the present invention, a battered fried food having a good texture can be obtained, which can maintain the good texture even after storage after production. The battered fried food obtained by the production method of the present invention is resistant to storage at room temperature, in a refrigerator, and in a freezer, so that even if it is thawed in a microwave oven or the like after being frozen after production, the batter has the same texture as immediately after production, specifically, a good texture that is crisp and melts in the mouth. DETAILED DESCRIPTION OF THE INVENTION

[0010] The method for producing a battered fried food of the present invention includes a step of immersing an intermediate battered fried food product (hereinafter also simply referred to as an "intermediate product") in heated oil (hereinafter also referred to as an "oil immersion step").

[0011] The intermediate product is obtained by deep-frying a deep-fried ingredient with a batter attached to the surface of the ingredient, and comprises the ingredient and the batter attached to the surface of the ingredient. The batter is a product of deep-frying the batter. The deep-fried ingredient is usually fried once to obtain the intermediate product, but may be fried two or more times. The intermediate product can be any known battered deep-fried food, with no particular restrictions, and examples include deep-fried food, fritters, tempura, fried chicken, karaage, tatsuta-age, and corn dogs. The fried food includes deep-fried food with breadcrumbs as the batter, such as pork cutlet, croquette, minced meat cutlet, fried shrimp, fried fish, and fried oysters.

[0012] The ingredients can be any ingredients that are conventionally used as ingredients for battered fried foods, without any particular restrictions. Examples include meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, horse mackerel, and shellfish; and vegetables. These can be used alone or in combination of two or more.

[0013] The coating material includes at least one type selected from cereal flours. In this specification, "cereal flours" refers to grain-derived powdery substances at room temperature and pressure, and is a concept that includes cereal flour and starch. Unless otherwise specified, "starch" here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently contained in cereal flour. Examples of the cereal flour include wheat flour (strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, whole wheat flour, etc.), buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barnyard millet flour, and foxtail millet flour. The cereal flour may be subjected to heat treatment such as dry heat treatment or moist heat treatment. Examples of the starch include unmodified starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and modified starches obtained by subjecting unmodified starch to one or more of the following treatments: etherification, esterification, acetylation, dry heat treatment, moist heat treatment, crosslinking treatment, and oxidation treatment. The content of cereal flour in the coating material is preferably 30 to 95% by mass, more preferably 40 to 90% by mass, based on the total mass of the coating material.

[0014] In this specification, "room temperature and atmospheric pressure" refers to the ambient temperature and atmospheric pressure in the environment in which the method for producing battered fried foods of the present invention is usually carried out, specifically, for example, an ambient temperature of 25°C and 1 atmosphere.

[0015] The coating material may contain ingredients other than cereal flours. The ingredients may be any ingredients conventionally used in coating materials for deep-fried foods, without any particular limitation, and examples thereof include seasonings, sugars, oils and fats, emulsifiers, thickeners, proteins, leavening agents, etc., and these may be used alone or in combination of two or more. The total content of ingredients other than cereal flour in the coating material is preferably 15% by mass or less, more preferably 5 to 10% by mass, based on the total mass of the coating material.

[0016] The coating material is in powder form at room temperature and normal pressure. In the production of intermediate products, the coating material may be mixed with a liquid to form a liquid or paste-like batter, which is then applied to the surface of the ingredients. Alternatively, the coating material may be applied as a powder to the surface of the ingredients. Water is typically used as the liquid for preparing the batter, but aqueous liquids other than water, such as milk, stock, and broth, can also be used. These liquids can be used alone or in combination of two or more. The amount of liquid used to prepare the batter can be adjusted appropriately depending on the type of ingredients, but is preferably 10 to 100 parts by weight, more preferably 20 to 80 parts by weight, per 100 parts by weight of the coating material.

[0017] The intermediate product can be produced in the same manner as known battered fried foods, and can typically be produced by applying batter or powder coating material to the surface of an ingredient to obtain a fried component, and then frying the fried component. Before applying the coating material to the ingredient, the ingredient may be seasoned, or may be coated with flour or beaten egg. Furthermore, after applying the coating material to the ingredient, breadcrumbs may be further applied. The fried component may be deep-fried in a state where the entire ingredient is immersed in oil, or may be pan-fried in a state where part of the ingredient is exposed and not immersed in oil. The oil used for frying the fried component in the production of the intermediate product is not particularly limited as long as it is an edible oil.

[0018] The intermediate product to be immersed in heated oil in the oil immersion step may be one immediately after production (frying), or one for which a certain period of time has passed since production, such as by being stored at room temperature, refrigerated, or frozen. The time (storage period) from production of the intermediate product to being subjected to the oil immersion step is not particularly limited, provided that the final battered fried food can function as a food, and may be, for example, several days or several months depending on the type of intermediate product, etc. When frying a refrigerated or frozen intermediate product, the temperature of the intermediate product may be adjusted to room temperature before frying, or the refrigerated or frozen intermediate product may be fried as is. The method of adjusting the temperature of a refrigerated or frozen intermediate product to room temperature may be a method of placing the intermediate product in a room temperature environment, or a method of heating using a heating means such as a microwave oven.

[0019] The production method of the present invention is characterized in that the oil in which the intermediate product is immersed in the oil immersion step (hereinafter also referred to as "frying oil") contains a functional ingredient. The functional ingredient is one or more selected from emulsifiers, dietary fiber, and thickening polysaccharides. The functional ingredient has the function of improving the storage resistance of the batter in battered deep-fried foods. Due to this characteristic, the production method of the present invention can provide battered deep-fried foods with a good texture not only immediately after production but also after storage after production.

[0020] Examples of emulsifiers (functional ingredients) include glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, saponin, and polysorbates. These can be used alone or in combination. Examples of glycerin fatty acid esters include organic acid monoglycerides (such as acetic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, lactic acid monoglyceride, and succinic acid monoglyceride), distilled monoglycerides, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleic acid esters. The distilled monoglycerides are those obtained by molecular distillation of reaction monoglycerides obtained by reacting glycerin with fatty acids or glycerin with fats and oils, and have a monoglyceride content of 90% by mass or more.

[0021] Examples of constituent fatty acids of the emulsifier (fatty acids that serve as the source of the fatty acid portion of the emulsifier) ​​include saturated or unsaturated fatty acids having 8 to 22 carbon atoms, such as caprylic acid (8 carbon atoms), capric acid (10 carbon atoms), lauric acid (12 carbon atoms), myristic acid (14 carbon atoms), palmitic acid (16 carbon atoms), stearic acid (18 carbon atoms), oleic acid (18 carbon atoms), linoleic acid (18 carbon atoms), linolenic acid (18 carbon atoms), behenic acid (22 carbon atoms), and erucic acid (22 carbon atoms).

[0022] An example of a preferred emulsifier is one having a fatty acid moiety with 18 to 22 carbon atoms. The fatty acid moiety with 18 to 22 carbon atoms is derived from a fatty acid with 18 to 22 carbon atoms and constitutes a hydrophobic group (lipophilic group) of the emulsifier. The number of carbon atoms in the hydrophobic group is the number of carbon atoms in the fatty acid that constitutes the hydrophobic group minus 1. Fatty acids that serve as sources of fatty acid moieties having 18 to 22 carbon atoms include, for example, stearic acid (a saturated fatty acid having 18 carbon atoms), oleic acid, linoleic acid, linolenic acid (all of which are unsaturated fatty acids having 18 carbon atoms), behenic acid (a saturated fatty acid having 22 carbon atoms), and erucic acid (an unsaturated fatty acid having 22 carbon atoms).

[0023] The dietary fiber used as a functional ingredient in the present invention is a food component that is not digested by human digestive enzymes and includes not only fibrous but also non-fibrous (e.g., microcrystalline cellulose). The dietary fiber used as a functional ingredient in the present invention includes structural components of plants, such as cellulose and lignin, as well as other types, such as gums and modified starches. Dietary fiber can be classified into soluble dietary fiber (inulin, pectin, agar, alginic acid, gum arabic, guar gum, polydextrose, indigestible dextrin, etc.) and insoluble dietary fiber based on their solubility in water. While the above dietary fiber (functional ingredient) can be used without any particular limitation in the present invention, insoluble dietary fiber is particularly preferred. The source of insoluble dietary fiber is not particularly limited and may be fruits, vegetables, beans, grains, etc. Specific examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, chitosan, resistant starch, soybean dietary fiber, beet fiber, wheat bran, pea fiber, apple dietary fiber, citrus fiber, wheat fiber, oat fiber, sugarcane fiber, and potato fiber.

[0024] According to the findings of the present inventors, the properties of dietary fiber that are particularly important for realizing the function of improving the storage resistance of the batter in battered deep-fried foods are size, water retention, and oil retention.

[0025] The size of dietary fiber can be indexed by the average fiber length when the dietary fiber is fibrous, or by the average particle diameter when the dietary fiber is non-fibrous. From the viewpoint of improving the storage durability of the coating, it is preferable that the size of the dietary fiber (average fiber length, average particle diameter) is above a certain level. On the other hand, if the size of the dietary fiber is too large, the viscosity of the frying oil containing the dietary fiber increases, which may make it difficult to immerse the intermediate product in the frying oil. Taking the above into consideration, the size of the dietary fiber as a functional ingredient is preferably 50 μm or more in terms of average fiber length, more preferably 50 to 250 μm, and even more preferably 115 to 220 μm, and preferably 50 μm or more in terms of average particle diameter, more preferably 50 to 800 μm, and even more preferably 120 to 800 μm.

[0026] The water retention can be measured by the following method as an index of the water retention rate. The higher the water retention rate, the higher the water retention of the dietary fiber, and the easier it is to absorb and retain water. From the viewpoint of improving the shelf life of the batter, it is preferable for the water retention rate of dietary fiber to be high. On the other hand, as the water retention rate of dietary fiber increases, the oil retention rate also tends to increase. If the water retention rate is too high, the oil retention rate will be too high, which may increase the viscosity of the frying oil containing the dietary fiber, making it difficult to immerse the intermediate product in the frying oil. Taking these factors into consideration, the water retention rate of dietary fiber as a functional ingredient is preferably 500 to 1800%, more preferably 800 to 1800%.

[0027] <Method for measuring water retention> 2 g of dry sample (dietary fiber) and 40 g of water (demineralized water) are placed in a flat-bottomed, lidded centrifuge bottle. The top opening of the centrifuge bottle is then capped, and the centrifuge bottle is shaken by hand to disperse the sample in the water. The centrifuge bottle is then left to stand for 10 minutes. The centrifuge bottle is then placed in a centrifuge and operated at a centrifugal force of 1000 G for 15 minutes. The centrifuge bottle is then placed upside down on a piece of filter paper so that the top opening of the centrifuge bottle is in contact with the filter paper. In this state, a vacuum suction machine is used to suck the water from the centrifuge bottle through the filter paper. The mass (MW) of the water sucked from the centrifuge bottle is measured, and the water retention rate is calculated using the following formula: Water retention rate (%) = [{mass of water used for measurement (= 40 g) - MW} / (mass of sample used for measurement (= 2 g)] × 100

[0028] The oil retention property can be measured by the following method as an index of the oil retention rate. The higher the oil retention rate, the higher the oil retention property of the dietary fiber, and the easier it is to absorb and retain oil. From the viewpoint of improving the shelf life of the coating, it is preferable that the oil retention rate of the dietary fiber is high. On the other hand, if the oil retention rate of the dietary fiber is too high, the viscosity of the frying oil containing the dietary fiber increases, which may make it difficult to immerse the intermediate product in the frying oil. Taking these factors into consideration, the oil retention rate of the dietary fiber as a functional ingredient is preferably 300 to 800%, more preferably 400 to 800%.

[0029] <Method for measuring oil retention rate> 2g of dry sample (dietary fiber) and 40g of oil (canola oil) are placed in a flat-bottomed, lidded centrifuge bottle, the top opening of the centrifuge bottle is closed, the centrifuge bottle is shaken by hand to disperse the sample in the oil, and the centrifuge bottle is left standing for 10 minutes. Next, the centrifuge bottle is placed in a centrifuge, and the centrifuge is operated at a centrifugal force of 1000G for 15 minutes. After that, the centrifuge bottle is placed upside down on a filter paper so that the top opening of the centrifuge bottle is in contact with the filter paper, and in this state, a vacuum suction machine is used to suck the oil inside the centrifuge bottle through the filter paper. The weight (MO) of the oil sucked from the centrifuge bottle is measured, and the oil retention rate is calculated using the following formula: Oil retention rate (%) = [{mass of oil used for measurement (= 40 g) - MO} / (mass of sample used for measurement (= 2 g)] × 100

[0030] One suitable dietary fiber for use in the present invention is insoluble dietary fiber derived from potatoes (potato fiber). Potato fiber has high levels of size (average fiber length), water retention, and oil retention, making it useful as a functional ingredient.

[0031] Examples of thickening polysaccharides (functional ingredients) include agar, pectin, carrageenan, guar gum, locust bean gum, tamarind gum, xanthan gum, tara gum, and curdlan; methylcellulose, alginic acid esters (e.g., propylene glycol alginate); and alginates (e.g., sodium alginate).

[0032] According to the findings of the present inventors, a particularly important property of a polysaccharide thickener for improving the storage resistance of a coating in a deep-fried food is jelly strength. Jelly strength can be measured by the following method. The higher the jelly strength value, the harder the polysaccharide thickener is, and the better its mechanical strength is evaluated to be. From the viewpoint of improving the storage durability of the coating, it is preferable that the jelly strength of the thickening polysaccharide is high. On the other hand, if the jelly strength of the thickening polysaccharide is too high, the texture of the coating may become too fibrous and may be deteriorated. In consideration of the above, the jelly strength of the thickening polysaccharide as a functional ingredient is preferably 150 g / cm 2 or more, more preferably 150 to 2000 g / cm 2 is.

[0033] <Method for measuring jelly strength> According to the Niskansui method, the jelly strength of the object to be measured (thickening polysaccharide) is measured using a Niskansui jelly strength measuring device. Specifically, the object to be measured is first dissolved in water to prepare an aqueous solution with a concentration of the object to be measured of 1.5% by mass, and the aqueous solution is left in an environment with an ambient temperature of 20°C for 15 hours to solidify, thereby obtaining a gel. Next, using the Niskansui jelly strength measuring device, the jelly strength of the gel is measured over a surface area of ​​1 cm. 2 The maximum load (g) that can be withstood for 20 seconds is measured, and the measured value is used as the jelly strength (unit: g / cm 2 )

[0034] Agar is one of the preferred thickening polysaccharides in the present invention. Agar has a moderately high jelly strength and is useful as a functional ingredient.

[0035] The content of the functional ingredient in the frying oil (the total content of the functional ingredients when two or more types of functional ingredients are used) is preferably 1 to 30% by mass, more preferably 3 to 20% by mass, based on the total mass of the frying oil. If the content of the functional ingredient is too low, there is little point in using it, and if the content of the functional ingredient is too high, the crispness of the coating can be maintained, but the melt-in-the-mouth texture may be reduced.

[0036] The frying oil used in the oil immersion step can be any edible oil (vegetable oil, animal oil, etc.) without any particular limitation, and may be a liquid oil that has fluidity at room temperature and normal pressure, or a solid or semi-solid oil that does not have fluidity at room temperature and normal pressure. In the present invention, one type of edible oil may be used alone as the frying oil, or two or more types of edible oils may be used in combination.

[0037] An example of a preferred frying oil is one that is preferably 50 to 100% by mass, more preferably 60 to 100% by mass, of liquid oil, with the remainder being hydrogenated oil (hereinafter also referred to as "specific oil A"). Examples of liquid oils that can be used as specific oil A include rapeseed oil, soybean oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, safflower oil, and salad oil. Examples of hydrogenated oils that can be used as specific oil A include the above liquid oils that have been subjected to a hydrogenation treatment. Hydrogenated oils are a type of solid oil.

[0038] In the oil immersion step, it is preferable to immerse the entire intermediate product in frying oil. From the viewpoint of more reliably achieving the desired effects of the present invention, the temperature of the frying oil is preferably 60°C or higher, and the immersion time of the intermediate product in the frying oil (frying time) is preferably 5 to 300 seconds, more preferably 10 to 180 seconds. From the viewpoint of achieving a desirable color tone of the batter, the upper limit of the frying oil temperature is preferably 100°C, more preferably 80°C. [Example]

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0040] [Examples 1 to 60 and Comparative Example 1: Oil immersion treatment of pork cutlet] The intermediate products of the battered fried foods were immersed in frying oil (oil immersion treatment) to obtain battered fried foods. The oil immersion treatment was carried out by immersing the entire intermediate products immediately after production in frying oil contained in an oil tank. Pork cutlets produced by the following method were used as the intermediate products. Details of the oil immersion treatment are shown in Tables 1 to 4 below.

[0041] (Pork cutlet manufacturing method) Pork tenderloin as the filling and a marinade equivalent to 5% by weight of the pork tenderloin were placed in a pouch, which was then vacuum-packed. The contents of the pouch were then shaken and tumbling-processed for 45 minutes. Separately, a batter was prepared by mixing 100 parts by weight of a commercially available coating material (Nisshin Seifun Welna Co., Ltd.'s "Tonkatsu Mix #24-25") with 300 parts by weight of water. The entire surface of the tumbling-processed pork tenderloin was then dusted with an appropriate amount of commercially available dusting powder (Nisshin Seifun Welna Co., Ltd.'s "Mix #22-04"), after which a skewer was pierced and held with the fingers to apply the batter to the entire surface of the filling. Furthermore, breadcrumbs were applied to the entire surface of the filling, and the pork cutlets were then deep-fried in canola oil heated to 175°C for 4 minutes.

[0042] Example 61: Oil immersion treatment of fried chicken The oil immersion treatment was carried out in the same manner as in Example 6, except that fried chicken produced by the following method was used as the intermediate product instead of pork cutlet. Details of the oil immersion treatment are shown in Table 5 below.

[0043] (How fried chicken is made) A seasoning liquid containing 80% by mass of water, 5% by mass of salt, 5% by mass of white pepper, 5% by mass of grated garlic, and 5% by mass of monosodium glutamate was prepared. Chicken thighs cut into pieces weighing 80 g each were used as the filling. 1,000 g of the filling and 150 g of the seasoning liquid were placed in a tumbling machine and tumbling was performed for 60 minutes. Separately, a batter liquid was prepared by mixing 100 parts by mass of soft flour and 120 parts by mass of water. After applying 10 g of the batter liquid per piece to the entire surface of the tumbling-treated filling (chicken thighs), the entire surface of the filling was coated with soft flour and deep-fried for 5 minutes in salad oil heated to 175°C to produce fried chicken.

[0044] Example 62: Oil immersion treatment of shrimp tempura The oil immersion treatment was carried out in the same manner as in Example 6, except that shrimp tempura produced by the following method was used as the intermediate product instead of pork cutlet. Details of the oil immersion treatment are shown in Table 5 below.

[0045] (How to make shrimp tempura) A commercially available dusting powder ("Mix #22-43" manufactured by Nisshin Seifun Welna Co., Ltd.) was applied to the entire surface of peeled shrimp (80 g per shrimp) used as the filling. Separately, a batter was prepared by mixing 100 parts by mass of a commercially available batter coating material ("Tempura Flour Karu Saku Coating" manufactured by Nisshin Seifun Welna Co., Ltd.) with 150 parts by mass of ice water. After the batter was applied to the entire surface of the filling with the dusting powder, it was deep-fried in salad oil heated to 170°C for 2 minutes to produce shrimp tempura.

[0046] Details of the frying oil used in producing the above-mentioned battered fried foods are as follows. Liquid oil: rapeseed oil, "Super Canola Oil" manufactured by J-Oil Mills Co., Ltd. -Hydrogenated oil: Riken Vitamin Co., Ltd. "Spray Fat PM"

[0047] Details of the emulsifiers (functional ingredients) used in the production of the above-mentioned battered fried foods are as follows. Emulsifier A: Distilled monoglyceride, "Poem B-100" manufactured by Riken Vitamin Co., Ltd., containing a fatty acid moiety with 22 carbon atoms derived from behenic acid, HLB=4 Emulsifier B: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "S-070", containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=0 Emulsifier C: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "S-570", containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=5 Emulsifier D: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "S-970", containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=9 Emulsifier E: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "S-1670", containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=16 Emulsifier F: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "P-170", containing a palmitic acid-derived fatty acid moiety with 16 carbon atoms, HLB=1 Emulsifier G: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "O-170", containing a fatty acid moiety with 18 carbon atoms derived from oleic acid, HLB=1 Emulsifier H: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "L-195", containing a fatty acid moiety with 12 carbon atoms derived from lauric acid, HLB=1 Emulsifier I: Sucrose fatty acid ester, Mitsubishi Chemical Corporation "ER-290", containing a fatty acid moiety with 22 carbon atoms derived from erucic acid, HLB=2 Emulsifier J: Glycerin fatty acid ester, "TAISET-AD" manufactured by Taiyo Kagaku Co., Ltd., containing a fatty acid moiety with 22 carbon atoms derived from behenic acid Emulsifier K: Citric acid monoglyceride, "Poem K-37V" manufactured by Riken Vitamin Co., Ltd., containing a fatty acid moiety with 18 carbon atoms derived from oleic acid, HLB=6 Emulsifier L: Citric acid monoglyceride, "Poem K-30" manufactured by Riken Vitamin Co., Ltd., containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=3 Emulsifier M: succinic acid monoglyceride, "Poem B-30" manufactured by Riken Vitamin Co., Ltd., containing a fatty acid moiety with 18 carbon atoms derived from stearic acid, HLB=6 Emulsifier N: Propylene glycol fatty acid ester, Riken Vitamin Co., Ltd. "Rikemal PB-100", containing a fatty acid moiety with 22 carbon atoms derived from behenic acid, HLB=3 Emulsifier O: Sorbitan fatty acid ester, Riken Vitamin Co., Ltd. "Poem B-150", containing a fatty acid moiety with 22 carbon atoms derived from behenic acid, HLB=3

[0048] Details of the dietary fibers (functional ingredients) used in the production of the above-mentioned battered fried foods are as follows: Dietary fibers A to G are fibrous, and dietary fibers J to N are non-fibrous (particulate). Dietary fiber A: Insoluble dietary fiber derived from potatoes, "KF200PLUSF" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 165 μm, water retention rate 1750%, oil retention rate 500% Dietary fiber B: Insoluble dietary fiber derived from potatoes, "KF150PLUS" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 115 μm, water retention rate 900%, oil retention rate 250% Dietary fiber C: Insoluble dietary fiber derived from wheat, Rettenmeyer Japan Co., Ltd. "WF200", average fiber length 250 μm, water retention rate 870%, oil retention rate 690% Dietary fiber D: Insoluble dietary fiber derived from wheat, Rettenmeyer Japan Co., Ltd. "WF600", average fiber length 80 μm, water retention rate 490%, oil retention rate 400% Dietary fiber E: Insoluble dietary fiber derived from bamboo, "BAF90" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 80 μm, water retention rate 400%, oil retention rate 300% Dietary fiber F: Insoluble dietary fiber derived from peas, "EF100" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 60 μm, water retention rate 610%, oil retention rate 330% Dietary fiber G: Insoluble dietary fiber derived from peas, "EF200" manufactured by Rettenmaier Japan Co., Ltd., average fiber length 165 μm, water retention rate 1000%, oil retention rate 250% Dietary Fiber H: Insoluble dietary fiber derived from citrus, "CF312" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 220 μm, water retention rate over 2000% Dietary fiber I: Insoluble dietary fiber derived from citrus, "CF312F" manufactured by Rettenmeyer Japan Co., Ltd., average fiber length 100 μm, water retention rate over 2000% Dietary fiber J: Cellulose, Rettenmeyer Japan Co., Ltd. "L600", average particle size 60 μm, water retention rate 470% Dietary fiber K: Cellulose, "L00" manufactured by Rettenmeyer Japan Co., Ltd., average particle size 120 μm, moisture retention rate 525% Dietary fiber L: Cellulose, "LC200" manufactured by Rettenmeyer Japan Co., Ltd. Dietary fiber M: Cellulose, Rettenmeyer Japan Co., Ltd. "LC1000", average particle size 700 μm, moisture retention rate 1100% Dietary fiber N: Microcrystalline cellulose, "MCG500" manufactured by Rettenmeyer Japan Co., Ltd.

[0049] Details of the thickening polysaccharides (functional ingredients) used in the production of the above-mentioned battered fried foods are as follows. Thickening polysaccharide A: Agar, "Calicollican" manufactured by Ina Food Industry Co., Ltd., jelly strength approximately 2000g / cm 2 Thickening polysaccharide B: Agar, "Ina Agar UP-26" manufactured by Ina Food Industry Co., Ltd., jelly strength 630-670g / cm 2 Thickening polysaccharide C: Agar, "Soft S" manufactured by Ina Food Industry Co., Ltd., jelly strength approximately 150-250g / cm 2 Thickening polysaccharide D: Agar, "Ultra Agar Ina" manufactured by Ina Food Industry Co., Ltd., jelly strength approximately 10g / cm 2 Thickening polysaccharide E: Guar gum, manufactured by Sansho Co., Ltd.

[0050] [Evaluation test] The battered fried foods (pork cutlet, fried chicken, or shrimp tempura) obtained in each example and comparative example were allowed to stand in an environment at room temperature and normal pressure to cool, and then stored in a freezer at an internal temperature of -20°C for 3 days to obtain frozen products, which were then thawed to obtain thawed products. In addition, pork cutlets were produced by the above method, and a reference example was prepared in which the pork cutlets were not subjected to the oil immersion treatment.The pork cutlets obtained in the reference example were frozen and thawed in the same manner as above to obtain thawed products. The thawed products were tasted by a panel of 10 experts, who evaluated the texture (crispyness, melt-in-the-mouth texture) according to the following criteria. The results (arithmetic mean values ​​of the evaluation scores of the 10 experts) are shown in Tables 1 to 5 below.

[0051] As a method for thawing the frozen product, any one of the following thawing methods 1 to 3 was adopted. Thawing method 1 (natural thawing): Leave the frozen product in an environment at room temperature and pressure for 3 hours. Thawing method 2 (microwave thawing): Thaw the frozen product in a microwave oven at 600W for 2 seconds per gram. Thawing method 3 (thawing in a warmer): Leave the frozen product in a warmer with an internal temperature of 70°C for 8 hours.

[0052] <Sakumi's evaluation criteria> 5 points: The batter is crispy, just like when it has just been fried, and is extremely good. 4 points: Although not as crisp as right after deep frying, the batter was still crisp enough and good. 3 points: The batter lacks a bit of crispness, but is still acceptable. 2 points: The batter is not crispy, so it is poor quality. 1 point: The batter lacks crispness and has a soggy texture, making it extremely poor quality. <Evaluation criteria for melt-in-the-mouth> 5 points: The batter melts in your mouth just like it has just been fried, which is extremely good. 4 points: Although not as good as the batter immediately after deep frying, it melts in your mouth well. 3 points: The batter is a little lacking in melt-in-your-mouth texture, but still not a problem. 2 points: The batter did not melt in the mouth and had a slightly chewy texture, so it was poor quality. 1 point: The batter does not melt in the mouth and has a mushy texture, which is extremely poor.

[0053] [Table 1]

[0054] As shown in Table 1, in each example, an oil immersion process was performed in which the intermediate product was immersed in frying oil containing an emulsifier (functional ingredient), and therefore the texture of the coating of the thawed frozen pork cutlet was superior to that of the reference example and comparison example 1, in which this process was not performed. Examples 1 to 5 differ only in the oil temperature during the oil immersion treatment, and among these, Example 2, which had an oil temperature of 40°C, received a relatively low evaluation, indicating that an oil temperature of over 40°C is preferable. Examples 6 to 9 differ only in the frying time during the oil immersion process. Of these, Example 6, which had a frying time of 1 second, received relatively low marks in terms of crispness, and Example 9, which had a frying time of 300 seconds, received relatively low marks in terms of melt-in-the-mouth texture. This indicates that a frying time of more than 1 second and less than 300 seconds is preferable. Examples 1 and 10 to 12 differ only in the composition of the frying oil, with Examples 1, 10, and 11 containing 50 to 100% by mass of liquid oil and the remainder being hydrogenated oil, and were rated higher than Example 12, which did not meet this requirement.

[0055] [Table 2]

[0056] Referring to Table 2, Examples 1 and 14 to 16 and Examples 13 and 17 all used emulsifiers as functional ingredients, and the former received higher ratings than the latter, indicating that the emulsifier content in frying oil is preferably about 3 to 30% by mass. Furthermore, in Examples 14 and 18 to 31, emulsifiers were used as functional ingredients and the content of emulsifier in the frying oil was the same. However, in Examples 22 and 24, the emulsifiers did not have a fatty acid moiety with 18 to 22 carbon atoms, whereas in Examples other than Examples 22 and 24, the emulsifiers had a fatty acid moiety with 18 to 22 carbon atoms. Due to this difference, the latter were rated higher in crispiness than the former.

[0057] [Table 3]

[0058] Referring to Table 3, Examples 33 to 36 and Examples 32 and 37 all used dietary fiber as a functional ingredient, and the former received higher ratings than the latter, indicating that the dietary fiber content in frying oil is preferably about 3 to 30% by mass. Furthermore, in Examples 33 and 38 to 45, dietary fiber with an average fiber length of 50 μm or more was used as the functional ingredient and the dietary fiber content in the frying oil was the same. Of these, Examples 33, 38 and 39, which used dietary fibers A to C and had a water retention rate in the range of 800 to 1800%, were particularly highly rated for crispiness.

[0059] [Table 4]

[0060] Referring to Table 4, Examples 52 to 55 and Examples 51 and 56 all used thickening polysaccharides as functional ingredients, and the former received higher ratings than the latter, indicating that the content of thickening polysaccharides in frying oil is preferably approximately 3 to 30% by mass. In addition, in Examples 52 and 57 to 59, thickening polysaccharides were used as functional ingredients and the content of thickening polysaccharides in the frying oil was the same. Among these, Examples 52, 57 and 58 had a jelly strength of 150 g / cm 2 For these reasons, the crispness was rated higher than that of Example 59, which did not meet these requirements.

[0061] [Table 5]

Claims

1. The method for producing battered fried foods includes a step of immersing an intermediate battered fried food product obtained by deep-frying a deep-fried ingredient having a batter material attached to the surface of the ingredient in heated oil containing one or more functional materials selected from emulsifiers, dietary fiber, and thickening polysaccharides.

2. The method for producing battered fried foods according to claim 1, wherein the content of the functional ingredient in the oil is 1 to 30% by mass.

3. The method for producing battered fried foods according to claim 1 or 2, wherein the emulsifier has a fatty acid moiety having 18 to 22 carbon atoms.

4. The method for producing a battered fried food according to claim 1 or 2, wherein the dietary fiber has an average fiber length of 50 μm or more.

5. The method for producing a battered fried food according to claim 1 or 2, wherein the water retention rate of the dietary fiber is 500 to 1800%.

6. The method for producing battered fried foods according to claim 1 or 2, wherein the dietary fiber has an oil retention rate of 300 to 800%.

7. The jelly strength of the thickening polysaccharide is 150 g / cm ２ The method for producing a battered fried food according to claim 1 or 2, wherein the battered fried food is battered.

8. The method for producing battered fried foods according to claim 1 or 2, wherein the oil is 50 to 100% by mass of liquid oil and the remainder is hydrogenated oil.

9. The method for producing a battered fried food according to claim 1 or 2, wherein the temperature of the oil is 60°C or higher, and the intermediate product is immersed in the oil for 5 to 300 seconds.

10. The method for producing a battered fried food according to claim 1 or 2, wherein the intermediate product has been refrigerated or frozen after being deep-fried.

Images