Method for manufacturing deep-fried foods, and an anti-peeling agent for breadcrumbs used in deep-fried foods.

Abstract

The present invention aims to prevent breadcrumbs from falling off during deep frying and to achieve a crispy texture in deep-fried food immediately after deep frying. [Solution] We have discovered that by applying an aqueous solution containing soy protein and dextrin to the surface of breaded ingredients, it is possible to suppress the peeling of breadcrumbs from the surface of breaded ingredients during deep-frying, and to achieve a crispy texture of breadcrumbs in deep-fried food immediately after deep-frying. Furthermore, according to some of the inventions disclosed in this application, a good texture can be maintained even after being stored for a certain period after deep-frying.

Description

Technical Field

[0001] The present invention relates to a method for producing oil-fried foods with breadcrumbs.

Background Art

[0002] Oil-fried foods such as croquettes and tonkatsu are obtained by attaching batter to ingredients such as croquettes and pork, coating them with breadcrumbs, and then frying them in oil. In oil-fried foods, there may be a problem that the coating peels off due to the formation of a space between the ingredient and the coating. Therefore, in order to enhance the binding property of the coating to the ingredient, a method of dipping the ingredient in an O / W type emulsified oil and fat containing soy protein has been developed (Patent Document 1) and the like.

[0003] In recent years, in order to reduce the burden of frying at home, frying is increasingly carried out in stores and factories. In such oil-fried foods, there are problems such as the coating peeling off due to oil foaming or contact between ingredients during frying and scattering into the oil, or the coating peeling off during distribution. Therefore, in order to prevent peeling of the coating during / after frying, a method of spraying an aqueous solution containing starch syrup and reduced starch syrup has been disclosed (Patent Documents 2 and 3).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when using corn syrup or reduced corn syrup, the surface of the breadcrumbs becomes candy-like, making them prone to sticking to teeth and preventing them from achieving a crisp texture.

[0006] In other words, the present invention aims to prevent breadcrumbs from falling off during deep frying and to achieve a crispy texture in deep-fried food immediately after deep frying. [Means for solving the problem]

[0007] The inventors have discovered that by applying an aqueous solution containing soy protein and dextrin to the surface of breaded ingredients, it is possible to suppress the peeling of breadcrumbs from the surface of breaded ingredients during deep-frying, and to achieve a crispy texture of breadcrumbs in deep-fried food immediately after deep-frying.

[0008] In other words, the first aspect of the present invention is a method for producing deep-fried food, wherein an aqueous solution containing dextrin and soy protein is applied to the surface of a breaded ingredient, and then deep-fried, characterized in that the aqueous solution contains soy protein and dextrin in a mass ratio of 80:20 to 10:90. A second aspect of the present invention is a method for producing the deep-fried food described above, characterized in that the aqueous solution contains 0.5% by mass or more and 10% by mass or less of soy protein, and 0.2% by mass or more and 10% by mass or less of dextrin. A third aspect of the present invention is a method for producing the deep-fried food described above, characterized by attaching 0.03 parts by mass or more of the aqueous solution, in terms of solid content, to 100 parts by mass of the breadcrumb-coated ingredients. A fourth aspect of the present invention is a method for producing the deep-fried food described above, characterized in that the dextrin contained in the aqueous solution is dextrin with a dextrose value of 10 or more and 17 or less. A fifth aspect of the present invention is a method for producing the deep-fried food described above, characterized in that the soy protein contained in the aqueous solution includes soy protein derived from defatted soybeans. A sixth aspect of the present invention is a method for producing the deep-fried food described above, characterized in that the viscosity of the aqueous solution is 1 to 1000 mPa·s. A seventh aspect of the present invention is a method for producing the deep-fried food described above, characterized by applying an aqueous solution to the surface of a breaded ingredient by spraying. An eighth aspect of the present invention is a coating inhibitor for fried foods containing dextrin and soy protein, characterized in that it contains soy protein and dextrin in a mass ratio of 80:20 to 10:90. A ninth aspect of the present invention is the above-mentioned coating peeling inhibitor for deep-fried foods, characterized by containing 0.5% by mass or more and 10% by mass or less of soy protein, and 0.2% by mass or more and 10% by mass or less of dextrin. A tenth aspect of the present invention is a breaded ingredient for deep-frying, wherein dextrin and soy protein are attached to the breaded ingredient, and the total amount of dextrin and soy protein is 0.03 parts by mass or more and 1 part by mass or less per 100 parts by mass of the breaded ingredient, and the mass ratio of soy protein to dextrin is 80:20 to 10:90. An eleventh aspect of the present invention is a method for producing breaded fried food ingredients, wherein an aqueous solution containing dextrin and soy protein is applied to the surface of the breaded ingredients, characterized in that the aqueous solution contains soy protein and dextrin in a mass ratio of 80:20 to 10:90. [Effects of the Invention]

[0009] According to the present invention, it is possible to suppress the peeling off of breadcrumbs during deep frying and to achieve a crispy texture of breadcrumbs in deep-fried food immediately after deep frying. Furthermore, according to the present invention, the amount of breadcrumbs that peel off from the surface of the ingredients during deep frying can be reduced, thereby preventing burnt breadcrumbs from sticking to the ingredients and suppressing the increase in the acid value and discoloration of the frying oil used for deep frying.

[0010] Furthermore, when frying ingredients two or more times consecutively using the same frying oil, and removing fried residue (breadcrumbs floating in the oil) during the frying process, using the ingredients of the present invention reduces the dispersion of breadcrumbs in the oil, thus reducing the amount of oil-absorbing fried residue (breadcrumbs floating in the oil) that needs to be removed. A reduced amount of oil-absorbing residue (breadcrumbs floating in the oil) means less oil is used up, and less oil needs to be added during the frying process, ultimately reducing the total amount of frying oil used.

[0011] Furthermore, in the process of solving the problems of the present invention, it became clear that even if the texture is good immediately after deep-frying, the texture may deteriorate after a certain period of storage after deep-frying, and may not meet practical standards. A method for solving this new problem was also found. In other words, according to the partial invention disclosed in this application, a good texture can be maintained even after a certain period of storage after deep-frying. [Brief explanation of the drawing]

[0012] [Figure 1] This diagram shows a process where a breaded ingredient is placed on a conveyor belt, an aqueous solution is sprayed from above, the ingredient is then flipped over using a baffle plate, and the ingredient is placed back on the conveyor belt, where the aqueous solution is sprayed again from above. [Figure 2] This diagram shows a process where an aqueous solution is sprayed onto breaded ingredients placed on a conveyor belt, then the ingredients are flipped over using a reversing device, and the aqueous solution is sprayed onto the ingredients again from above after they are placed back on the conveyor belt. [Figure 3] This diagram shows a breadcrumb-coated ingredient being sprayed with an aqueous solution from both the top and bottom of a conveyor belt with a mesh-like surface. [Modes for carrying out the invention]

[0013] First, the ingredients, the breaded ingredients, and the breaded ingredients in this invention will be described. As ingredients of the present invention, meats, seafoods, vegetables, etc. that are generally used as ingredients for tempura can be used. For example, pork, chicken, beef, minced cutlet ingredients, tuna, bonito, salmon, mackerel, horse mackerel, sardines, sea bream, squid, octopus, oysters, eggplants, onions, potatoes, sweet potatoes, pumpkins, croquette ingredients, etc. can be mentioned.

[0014] Next, the breaded ingredient in the present invention refers to an ingredient coated with a batter and then breadcrumbs are attached to the surface of the ingredient. In the present invention, the coating refers to breadcrumbs attached to the surface of the ingredient, or breadcrumbs with batter attached to a part or the whole surface of the breadcrumbs.

[0015] As the batter, those generally used without particular limitation can be used. For example, a mixture of wheat flour, starch, egg yolk, egg white, whole egg, etc. in water, or egg liquid, etc. can be used. Also, for the breadcrumbs, there is no particular limitation and those generally used can be used. There are various types of breadcrumbs depending on the manufacturing method, and there are fresh breadcrumbs, dried breadcrumbs (dry breadcrumbs), semi-dried breadcrumbs, electrode-type breadcrumbs (electrically conductive breadcrumbs), baked breadcrumbs, etc. depending on the difference in drying conditions and the manufacturing conditions of the bread used as the raw material. Specifically, the "white fresh breadcrumbs" described later are breadcrumbs obtained by crushing the raw bread produced by the electrode method and not going through a drying process, so they are fresh breadcrumbs and electrode-type breadcrumbs.

[0016] Here, the electrode-type breadcrumbs refer to breadcrumbs (relatively white) produced by passing an electric current through fermented bread dough for heating. Also, the baked breadcrumbs refer to breadcrumbs obtained by baking fermented bread dough in an oven in the same manner as ordinary bread. In the present invention, any of the above breadcrumbs can be used.

[0017] Furthermore, as for the breaded ingredients, the ingredients that have been cooked and breaded may be used as they are. However, since commercially available products are easily obtainable, can be stored for a long time, and can be used as much as necessary when needed, chilled or frozen products can also be used. When performing freezing treatment, in order to maintain the freshness of the ingredients, it is preferable to perform rapid freezing treatment at -5°C to -60°C.

[0018] Next, the breaded oil cake ingredient in the present invention is the breaded ingredient to which an aqueous solution containing soy protein and dextrin (hereinafter sometimes simply referred to as "aqueous solution") is attached in order to prevent the breadcrumbs from peeling off.

[0019] The aqueous solution to be attached to the breaded ingredient needs to contain soy protein and dextrin in a mass ratio of 80:20 to 10:90, preferably in a mass ratio of 70:30 to 25:75, and more preferably in a mass ratio of 60:40 to 40:60. By blending soy protein and dextrin in this ratio, it is possible to prevent the breadcrumbs from peeling off during and after frying, and to achieve a crispy texture of the breadcrumbs of the fried food.

[0020] Also, the aqueous solution to be attached to the breaded ingredient preferably contains 0.5 to 10% by mass of soy protein, more preferably 1 to 8% by mass, and most preferably 2 to 5% by mass, and preferably contains 0.2 to 10% by mass of dextrin, more preferably 0.5 to 6% by mass, and most preferably 1 to 4% by mass. By blending soy protein and dextrin within this range, the effects of the present invention can be more effectively exerted, and the aqueous solution can be uniformly attached to the breaded ingredient.

[0021] Furthermore, in the method for producing breaded fried food according to the present invention, it is preferable to attach 0.03 parts by mass or more and 1 part by mass of aqueous solution per 100 parts by mass of breaded ingredients, more preferably 0.05 parts by mass or more and 0.7 parts by mass, and preferably 0.1 parts by mass or more and 0.3 parts by mass. By attaching a certain amount or more of the solid content of the aqueous solution, the texture of the fried food can be improved, and in particular within this range, the texture is maintained for a long time, making it possible to maintain the texture after storage.

[0022] Furthermore, the viscosity of the aqueous solution is preferably 1000 mPa·s or less, more preferably 400 mPa·s or less, and most preferably 100 mPa·s. If the viscosity is 1000 mPa·s or less, it is an easy-to-handle solution viscosity, making it possible to uniformly adhere the aqueous solution to clothing. When spraying, it is preferable to have a viscosity of 400 mPa·s or less in order to prevent nozzle clogging and to spray the aqueous solution more uniformly. There is no particular lower limit to the viscosity of the aqueous solution, but since the viscosity of water is about 1 mPa·s, and commercially available sprayers are thought to operate properly at around 1 mPa·s, it is preferable to have a viscosity of 1 mPa·s or more.

[0023] Viscosity can be measured using known methods; for example, a B-type viscometer can be used to suitably measure viscosity by changing the rotor adapter and rotation speed according to the viscosity.

[0024] As for soy protein, extracted soy protein, isolated soy protein, concentrated soy protein, soy milk powder, etc., or enzymatically hydrolyzed soy protein obtained by enzymatically hydrolyzing these soy proteins can be used. Furthermore, the soy protein does not necessarily need to be isolated; whole fat soy powder, defatted soy powder, etc., can also be used.

[0025] Examples of commercially available preparations containing extracted soy protein include "Plusmate TH-1S" sold by Nisshin Oillio Group, Ltd. Examples of commercially available isolated soy protein include "Solpy 5000H" and "Solpy 6000H" sold by Nisshin Oillio Group, Ltd. Examples of commercially available concentrated soy protein include "Solpy 1500" sold by Nisshin Oillio Group, Ltd. In addition, examples of commercially available unheated whole fat soy flour include "Sawyer Flower NSA" sold by Nisshin Oillio Group, Ltd. Examples of commercially available deodorized whole fat soy flour include "Alpha Plus HS-600" and "Alpha Plus 5600" sold by Nisshin Oillio Group, Ltd. Examples of defatted soy powder include "Sawyer Flower FT-N" sold by Nisshin Oillio Group, Ltd.

[0026] In this regard, from the perspective of improving the crisp texture of the breadcrumbs after deep frying, it is preferable to use isolated soy protein or defatted soy protein as the soy protein, and it is more preferable to use defatted soy protein.

[0027] The dextrin used in this invention may be either dextrin obtained by acid hydrolysis of starch or dextrin obtained by treatment with an enzyme such as α-amylase. The starch used as the raw material for dextrin can be starch from potatoes, sweet potatoes, tapioca, corn, waxy rice, etc., or a combination of these may be used.

[0028] In this invention, the dextrin must have a dextrose equivalent (hereinafter sometimes referred to as "DE value," where "DE" stands for Dextrose Equivalent) of 6 or more and 20 or less, and preferably 10 or more and 17 or less. If the DE value is less than 6, the surface of the breadcrumbs will not harden after frying, and a crispy texture cannot be achieved. If the DE value exceeds 20, the surface of the breadcrumbs will harden after frying, so a crispy texture can be achieved at the start of eating, but as eating progresses and chewing is done multiple times, a sticky, candy-like substance will adhere to the teeth, and the crispy texture will be lost. Furthermore, if the DE value exceeds 20, as time passes after frying, the breadcrumbs coated with the aqueous solution will absorb moisture from the air, and the crispy texture of the breadcrumbs will be lost.

[0029] Starch hydrolysates with a DE value of 10 or more and 20 or less are generally called maltodextrin, but in this invention, maltodextrin is included in the category of dextrin.

[0030] It is most preferable to coat the entire surface of the breaded ingredients with the aqueous solution, but due to the ease of application of the aqueous solution, as described below, even if there are areas where the aqueous solution does not adhere, the effects of the present invention can be achieved as long as the majority of the ingredients are coated with the aqueous solution.

[0031] The method of applying the aqueous solution to the breadcrumb-coated ingredients is not particularly limited, but methods include spraying the aqueous solution onto the surface of the breadcrumbs or applying it directly to the breadcrumbs with a brush or the like. However, considering workability and maintaining the appearance of the ingredients, spraying is preferred.

[0032] One specific method for applying the aqueous solution by spraying is to spray the top of the breaded ingredient, then flip the ingredient over and spray the top of the ingredient again. Alternatively, the breaded ingredient can be sprayed from both the top and bottom. In an actual production line, the aqueous solution can be continuously applied by spraying it onto the breaded ingredient as it moves on a conveyor belt.

[0033] Specifically, as shown in Figures 1 and 2, the breaded ingredients are placed on a conveyor belt and moved, an aqueous solution is sprayed onto the ingredients from a spraying device installed above the conveyor belt, then the ingredients are turned over using a reversing device or baffle plate, and the ingredients are sent back onto the conveyor belt and sprayed again from the spraying device installed above the conveyor belt, thereby ensuring that the aqueous solution adheres uniformly to the entire surface of the ingredients. In this case, a fluororesin sheet or wire mesh can be used as the belt of the conveyor belt.

[0034] Furthermore, as shown in Figure 3, in an actual manufacturing line, the ingredients coated with breadcrumbs can be placed on a belt conveyor with a mesh structure on the surface where the transported materials are placed, and the aqueous solution can be sprayed from both the top and bottom of the belt conveyor to uniformly coat the entire surface of the ingredients with the aqueous solution. Wire mesh can be used as the belt of the mesh structured belt conveyor.

[0035] The breaded deep-frying ingredients of the present invention can be deep-fried immediately after being coated with an aqueous solution, but chilled or frozen products can also be used because they can be stored for a long period of time and used only when needed. For freezing, it is preferable to rapidly freeze the ingredients at -5°C to -60°C to maintain their freshness.

[0036] Furthermore, when using chilled or frozen products as ingredients for deep-frying with breadcrumbs, it is preferable to apply an aqueous solution before cooling or freezing. Chilled and frozen products are often intended for long-term storage or transportation to distant locations, so the breadcrumbs are prone to peeling off due to shaking and contact. Applying an aqueous solution before cooling or freezing can suppress the peeling of the breadcrumbs.

[0037] Next, the breaded fried food and the method for producing the breaded fried food according to the present invention will be described. The fried food of the present invention is a breaded fried food obtained by frying a breaded fried food ingredient (hereinafter sometimes simply referred to as "fried food"). The ingredient, the aqueous solution, and the method for applying the aqueous solution to the surface of the breaded ingredient are as described above.

[0038] There are no particular restrictions on the frying conditions, and known methods can be used. Specifically, the food can be fried in frying oil at 160-200°C, preferably 170-190°C, for 30 seconds to 7 minutes, and it can also be double-fried.

[0039] Furthermore, when frying two or more times consecutively using the same frying oil, the effect of applying the aqueous solution becomes particularly noticeable. Specifically, it suppresses the increase in the acid value and discoloration of the frying oil used for frying, thus reducing the frequency of oil changes, and the amount of frying oil absorbed by the breadcrumbs decreases, thus reducing the amount of oil that needs to be added.

[0040] Frying oil can be made from vegetable oil or animal oil. Examples of vegetable oils include soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, palm oil, olive oil, and sesame oil, while examples of animal oils include lard.

[0041] Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. [Examples]

[0042] [Aqueous solution 1] To 90 parts by mass of water, 4.2 parts by mass of isolated soy protein "Solby 6000H (sold by Nisshin Oillio Group, Ltd.)" and 1.8 parts of oxidized starch "Stabilose Y (manufactured by Matsutani Chemical Co., Ltd., raw material: waxy corn)" were added as soybean materials, and the mixture was heated at room temperature for 3 minutes using a homomixer (1000 rpm) to prepare aqueous solution 1 containing soy protein and starch.

[0043] The viscosity of the aqueous solution was measured using a B-type viscometer under the conditions of rotor No. 1, rotation speed of 20 rpm, and sample temperature of 25°C, and was found to be 7 mPa·s.

[0044] [Aqueous solution 2~16] As shown in Tables 1-4, aqueous solutions 2-16 were prepared by changing the raw materials and mixing ratios. Although not shown in the tables because there was no difference in the ease of application of the aqueous solutions, the viscosity of aqueous solutions 2-16 is at the same level as aqueous solution 1 (6-8 mPa·s). Also, although they are named separately because they were prepared separately, aqueous solutions 3 and 13-16 have the same formulation.

[0045] Here, we will explain the soybean materials, mainly composed of soy protein, and dextrin used in the preparation of aqueous solutions 1 to 16. First, as soybean materials, we used whole fat soybean powder "Sawyer Flower NSA (sold by Nisshin Oillio Group, Ltd.), (protein content approximately 40% by mass)", deodorized whole fat soybean powder "Alpha Plus HS-600 (sold by Nisshin Oillio Group, Ltd.), (protein content approximately 40% by mass)", defatted soybean powder "Sawyer Flower FT-N (sold by Nisshin Oillio Group, Ltd.), (protein content approximately 55% by mass)", and isolated soybean protein "Solby 6000H (sold by Nisshin Oillio Group, Ltd.), (protein content approximately 90% by mass)".

[0046] For the dextrins used, we used "TK16 (manufactured by Matsutani Chemical Co., Ltd., DE value 18)", "Glister P (manufactured by Matsutani Chemical Co., Ltd., DE value 15)", and "Max 1000 (manufactured by Matsutani Chemical Co., Ltd., DE value 9)". In addition, for comparison with dextrins, we used corn syrup "PineDix #3 (manufactured by Matsutani Chemical Co., Ltd., DE value 25)" and oxidized starch "Stabilose Y (manufactured by Matsutani Chemical Co., Ltd., raw material: waxy corn)".

[0047] [Test of breadcrumb detachment and texture evaluation of pork cutlets] [Manufacturing of breaded ingredients (pork cutlet ingredients)] Pork loin slices, cut to a thickness of 15 mm and weighing 150 g, were dipped in batter. After confirming that the batter had adhered sufficiently, the slices were removed and any excess batter was shaken off. Finally, the batter-dipped pork loin was coated with white breadcrumbs to obtain the tonkatsu ingredients (breaded pork loin).

[0048] The batter mix in this example is a batter prepared by adding 160 parts by mass of water at 10°C to 50 parts by mass of cake flour, 19.5 parts by mass of corn flour, and 0.5 parts by mass of guar gum, and stirring until it is smooth and uniform. Furthermore, the breadcrumbs used in this embodiment are 8mm white raw breadcrumbs. Here, 8mm refers to the mesh size of the screen used when crushing the breadcrumbs.

[0049] [Manufacturing of breaded ingredients for deep-frying and deep-fried food (pork cutlet)] [Prototype Example 1] The above-mentioned tonkatsu ingredients were evenly sprayed with aqueous solution 1 on both sides and rapidly frozen in a freezer at -40°C to obtain frozen tonkatsu ingredients 1. The amount of aqueous solution applied to the tonkatsu ingredients was 2 parts by mass (0.125 parts by mass of solids) per 100 parts by mass of tonkatsu ingredients.

[0050] [Oil-fried] Frozen tonkatsu ingredients 1, which had been rapidly frozen for one day, were deep-fried in 170°C oil for 5 minutes without thawing, and then the oil was drained on a stainless steel mesh for 5 minutes to obtain tonkatsu (prototype example 1).

[0051] [Prototype Examples 2-16] Except for changing aqueous solution 1 to aqueous solutions 2-16, the same method as in prototype example 1 was used to apply the aqueous solutions to the tonkatsu ingredients, freeze them, and deep-fry them to obtain prototype examples 2-16.

[0052] [Comparative Example] As a comparative example of the breadcrumb detachment test, the aforementioned tonkatsu ingredients were rapidly frozen in a -40°C freezer without any aqueous solution being applied to them to prepare frozen tonkatsu ingredients. These frozen tonkatsu ingredients were then deep-fried in 170°C oil for 5 minutes without thawing, and the oil was drained on a stainless steel mesh for 5 minutes to obtain tonkatsu (comparative example).

[0053] 〔evaluation〕 [Breadcrumb peeling test] Although not shown in Tables 1-4, the effect of applying the aqueous solution was confirmed by measuring the total weight of breadcrumbs that peeled off during frozen storage and frying. Compared to the comparative example without the aqueous solution, prototypes 1-16 all showed less breadcrumb peeling.

[0054] [Texture immediately after deep-frying] Ten experienced panelists evaluated the texture of tonkatsu (pork cutlet) immediately after draining the oil, according to the following evaluation criteria. ×: The breadcrumbs are not firm after frying, or they are not crisp enough (below the "△" standard). △: The breadcrumbs were slightly hard after frying, resulting in a less crisp texture than expected. ○: The breadcrumbs after frying are very hard and have a crisp, crunchy texture. ◎: The breadcrumbs after frying are very hard and have a crisp, crunchy texture (above the level of "○")

[0055] [Texture after storage] The texture of tonkatsu (pork cutlet) after being stored at 20°C for 4 hours was evaluated by 10 experienced panelists according to the following evaluation criteria. ×: The breadcrumbs are not firm after frying, or they are not crisp enough (below the "△" standard). △: The breadcrumbs were slightly hard after frying, resulting in a less crisp texture than expected. ○: The breadcrumbs after frying are very hard and have a crisp, crunchy texture. ◎: The breadcrumbs after frying are very hard and have a crisp, crunchy texture (above the level of "○")

[0056] [Table 1]

[0057] [Table 2]

[0058] [Table 3]

[0059] [Table 4]

[0060] As shown in Table 1, prototypes 2-4, which contain soy protein and dextrin in the aqueous solution, have better texture immediately after frying and after storage compared to prototypes 1 and 5, which contain soy protein but do not contain dextrin. In particular, prototype 3, which contains dextrin with a DE value of 15 (Glister P) in the aqueous solution, has even better texture both immediately after frying and after storage. As can be seen from prototypes 2-4, the texture tends to deteriorate after storage.

[0061] Furthermore, as shown in Table 2, as long as a soybean material containing soy protein is used in the aqueous solution, the texture immediately after frying, which is the problem that this invention aims to solve, can be achieved at a practical level. On the other hand, when whole fat soybean powder is used, the texture after storage does not meet the practical level (Prototype Example 6), while when deodorized whole fat powder, defatted soybean powder, or isolated soy protein is used, the texture after storage is at or above the practical level (Prototype Examples 7-9). From this, it is preferable to use deodorized whole fat powder, defatted soybean powder, or isolated soy protein in order to maintain the texture of fried food for a long time, and it is more preferable to use defatted soybean powder or isolated soy protein. The reason why defatted soybean powder and isolated soy protein were superior as soybean materials may be due to the higher protein content in the material compared to whole fat soybean powder and deodorized whole fat powder. Furthermore, among soybean ingredients, defatted soybean powder (Sawyer Flour FT-N) is particularly preferred, as it not only maintains its texture immediately after frying but also resists deterioration in texture after storage.

[0062] Next, as shown in Table 3, in order to solve the problem of the present invention, it is necessary that the aqueous solution contains both soy protein and dextrin. Furthermore, since the protein content of defatted soy powder (Sawyer Flower FT-N) is approximately 55% by mass, the protein content in the solids of the aqueous solution is approximately 39% by mass for Prototype Example 8, approximately 28% by mass for Prototype Example 10, and approximately 17% by mass for Prototype Example 11. From this, it can be seen that the optimal protein content of the aqueous solution is around 39% by mass.

[0063] Next, as shown in Table 4, if at least 0.5 parts by mass (0.031 parts by mass of solids) of aqueous solution are applied to 100 parts by mass of tonkatsu ingredients, the texture immediately after frying can be improved to a practical level. On the other hand, when the amount of aqueous solution applied is 0.5 parts by mass (0.031 parts by mass of solids), the texture after storage does not meet a practical level (Prototype 13), and increasing the amount of aqueous solution improves the texture after storage (comparison of prototypes 13, 14, and 3). Furthermore, when the amount of aqueous solution applied exceeds 2 parts by mass (0.125 parts by mass of solids), the texture immediately after frying tends to deteriorate (comparison of prototypes 3, 15, and 16). Although not shown in the table, in prototype 16, there was strong foaming during frying, so although not as bad as the comparative examples, there was a tendency for the breadcrumbs to peel off.

Claims

1. A method for producing deep-fried food, comprising applying an aqueous solution containing dextrin and soy protein to the surface of breaded ingredients, and then deep-frying the ingredients, The aqueous solution contains soy protein and dextrin in a mass ratio of 80:20 to 10:

90. A method for manufacturing deep-fried food products characterized by the following.

2. The aforementioned aqueous solution It contains 0.5% or more by mass and 10% or less by mass of soy protein. and, It must contain dextrin in an amount of 0.2% by mass or more and 10% by mass or less. A method for producing deep-fried food according to claim 1, characterized by the above.

3. For every 100 parts by mass of the breadcrumb-coated ingredients, the aqueous solution shall be applied in an amount of 0.03 parts by mass or more and 1 part by mass or less in terms of solid content. A method for producing deep-fried food according to claim 1, characterized by the above.

4. A method for producing fried food according to any one of claims 1 to 3, characterized in that the dextrin contained in the aqueous solution is a dextrin with a dextrose value of 10 or more and 17 or less.

5. A method for producing fried food according to any one of claims 1 to 3, characterized in that the soy protein contained in the aqueous solution includes soy protein derived from defatted soybeans.

6. A method for producing fried food according to any one of claims 1 to 3, characterized in that the viscosity of the aqueous solution is 1 to 1000 mPa·s.

7. The method for producing fried food according to claim 6, characterized by applying an aqueous solution to the surface of breaded ingredients by spraying.

8. A coating-peeling agent for fried foods containing dextrin and soy protein, It contains soy protein and dextrin in a mass ratio of 80:20 to 10:

90. A peel-resistant agent characterized by the following.

9. It contains 0.5% or more by mass and 10% or less by mass of soy protein. and, It must contain dextrin in an amount of 0.2% by mass or more and 10% by mass or less. The coating peeling prevention agent for deep-fried foods according to claim 8, characterized by the above.

10. A breaded ingredient for deep-frying, in which dextrin and soy protein are attached to the breaded ingredient, Each 100 parts by mass of the breaded ingredients contains 0.03 parts by mass or more and 1 part by mass or less of dextrin and soy protein in total. and The mass ratio of soy protein to dextrin is 80:20 to 10:

90. A deep-frying utensil with breadcrumbs, characterized by its features.

11. A method for producing breaded fried ingredients, comprising applying an aqueous solution containing dextrin and soy protein to the surface of the breaded ingredients, The aqueous solution contains soy protein and dextrin in a mass ratio of 80:20 to 10:

90. A method for manufacturing breaded deep-frying ingredients characterized by the following.

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