Method for producing breadcrumbs and fried foods using breadcrumbs

Abstract

To provide a new method for providing a deep-fried food-like food which realizes the reduction of oil and fat.SOLUTION: The reduction of oil and fat relative to bread crumb is realized by subjecting once deep-fried bread crumb to centrifugal treatment. A deep-fried food-like food which realizes the reduction of oil and fat is produced by adhering batter to filling by using the bread crumb followed by adhering the bread crumb, and heating the product in a non-oil and fat condition such as a microwave oven. It is possible to freeze the product both before and after heating in a non-oil and fat condition.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for producing breadcrumbs with reduced fat content and a method for producing fried foods using the breadcrumbs. [Background technology]

[0002] In recent years, rising medical and nursing care costs due to the aging population have become a problem, and extending "healthy life expectancy," the period during which people are able to live their daily lives without being restricted by health reasons, has become an important issue in controlling medical costs and enjoying a fulfilling retirement. Under these circumstances, it has become necessary to devise ways to reduce the intake of fats and oils in order to implement calorie restriction.

[0003] In the case of ordinary fried foods, a dough is coated with a batter of eggs, flour, etc., and then breadcrumbs are applied, followed by frying. However, during this frying process, the oil content increases. For this reason, in order to reduce the amount of oil and fat consumed by people of different ages and with different health conditions, there is a need for methods to reduce the increase in oil and fat that occurs during normal frying.

[0004] From the viewpoint of avoiding the usual frying process, for example, Patent Document 1 below describes an invention for a breaded non-fried food product for baking, in which a specific seasoning liquid is applied to a filling, breadcrumbs are applied, and then the food is baked without the usual frying process. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Application No. 2017-225361 On the other hand, means other than the methods described in the above patent documents may also be considered. Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, the present inventors set out to develop a new method for realizing low fat and oil content. [Means for solving the problem]

[0007] As a result of extensive research, the present inventors discovered that the oil content of breadcrumbs can be reduced by frying breadcrumbs and then centrifuging the fried breadcrumbs, leading to the completion of the present invention. Furthermore, the oil content per gram of breadcrumbs after centrifugation can be reduced to 0.2 g or less. That is, the first invention of the present application is: "Fried breadcrumbs with a fat content of 0.2g or less per 1g of breadcrumbs." Next, as mentioned above, the reduction in fat and oil can be achieved by centrifuging after frying. That is, the second invention of the present application is: "Breadcrumbs that have been fried and then centrifuged."

[0008] Next, it is preferable that the fat content of the breadcrumbs after centrifugation as described in claim 1 is 0.2 g or less per 1 g of breadcrumbs. That is, the third invention of the present application is: "The breadcrumbs according to claim 2, wherein the fat content of the breadcrumbs after the centrifugation treatment is 0.2 g or less per 1 g of the breadcrumbs."

[0009] Next, the frying temperature when frying the breadcrumbs is preferably 120°C to 180°C. That is, the fourth invention of the present application is: "The breadcrumbs according to claim 2, wherein the frying temperature is 120°C to 180°C." , is.

[0010] Next, the breadcrumbs obtained after the above-mentioned centrifugation can be used by adhering the breadcrumbs to obtain fried food before heat treatment. That is, the fifth invention of the present application is: "A fried food product using the breadcrumbs according to any one of claims 1 to 4."

[0011] Next, batter is applied to the breadcrumbs after the above-mentioned centrifugation, and then the breadcrumbs are adhered to the batter, thereby obtaining a fried food product before heat treatment. That is, the sixth invention of the present application is: "A fried food product before heat treatment, in which batter is applied to a food material and then breadcrumbs according to any one of claims 1 to 4 are applied thereto."

[0012] Next, the fried food with breadcrumbs attached before heat treatment can be further frozen and distributed as a frozen product. That is, the seventh invention of the present application is: "A fried food product before heat treatment after freezing, obtained by freezing the fried food product before heat treatment according to claim 6."

[0013] Next, by heating the fried food before the heat treatment under oil-free conditions, it is possible to obtain a fried food after heating that has achieved low oil content overall. That is, the eighth invention of the present application is: "A fried food product after heating, obtained by heating the fried food product before heat treatment according to claim 6 under non-oil and fat conditions."

[0014] Next, the fried food product after heating can be further frozen and distributed as a frozen product. That is, the ninth invention of the present application is: "A frozen, heated fried food product obtained by freezing the heated fried food product according to claim 8." [Effects of the Invention]

[0015] The breadcrumb manufacturing method of the present invention can produce breadcrumbs with reduced fat content. The breadcrumbs can be used in a variety of foods. Furthermore, various fried foods can be produced using the breadcrumbs. [Brief explanation of the drawings]

[0016] [Figure 1] This is a graph of Table 2, which shows the change in the fat content in breadcrumbs depending on the rotation speed of the centrifuge. [Figure 2] Photographs of the pork cutlet-like foods prepared using the breadcrumbs from each test group in Test Example 2 are shown in FIG. DETAILED DESCRIPTION OF THE INVENTION

[0017] The contents of the present invention will be explained below. 〇Bread crumbs Various types of breadcrumbs can be used in the present invention. Generally, there are two types of breadcrumbs: electrode type breadcrumbs (electric type breadcrumbs) and roast type breadcrumbs.

[0018] Here, electrode-type breadcrumbs refer to breadcrumbs (relatively white) produced by heating fermented bread dough by passing an electric current through it. Furthermore, baked breadcrumbs refer to breadcrumbs obtained by baking fermented bread dough in an oven in the same way as regular bread. In the present invention, both of the above breadcrumbs can be used. As a raw material for breadcrumbs, wheat flour is the main ingredient when making bread, but it is of course possible to use dietary fiber, indigestible starch, agar, glucomannan, etc. as part of the ingredients in order to reduce calories.

[0019] 〇Frying time / temperature The frying temperature for the breadcrumbs in the present invention is not particularly limited, but is preferably in the range of about 120° C. to 180° C. The frying time is also not particularly limited, but is preferably about 20 seconds to 1200 seconds (20 minutes).

[0020] 〇Centrifugation In the present invention, the conditions for centrifuging the breadcrumbs after frying are not particularly limited, but are preferably approximately 28×g to 287×g (centrifugal force) for 60 to 300 seconds. For example, in a centrifugal separator with a radius of about 100 mm, the rotation speed is about 200 to 2200 rpm, and preferably about 700 to 1600 rpm.

[0021] The time for centrifugation is not particularly limited, but is generally about 60 to 300 seconds, and more preferably about 120 to 240 seconds. In the present invention, the breadcrumbs are fried and then centrifuged, and it is preferable to carry out the centrifugal separation within about 0 to 180 seconds after the frying. It should be noted that when centrifugation is performed at high speed or for a long time, the breadcrumbs may become densely packed due to the centrifugation, resulting in problems such as loss of separation and bulk between breadcrumb particles (crushing of breadcrumb particles).

[0022] 〇Oil content The fat content of breadcrumbs after centrifugation in the present invention can be reduced from the usual 0.27 to 0.35 g of fat per gram of breadcrumbs after normal frying. Depending on the degree of centrifugation, the fat content can be reduced to approximately 0.02 to 0.28 g per gram of breadcrumbs. Preferably, the fat content is 0.20 g or less per gram of breadcrumbs. However, as mentioned above, if the centrifugation process is carried out at high speed, problems such as the clumping of the breadcrumbs can occur, so it is more preferable to adjust the oil content of the breadcrumbs after centrifugation to approximately 0.025 g to 0.17 g per 1 g of breadcrumbs.

[0023] Regarding the use of breadcrumbs after centrifugation in this invention The breadcrumbs obtained by the manufacturing method of the present invention can be applied to various foods to produce so-called fried foods. For example, as will be described later, the breadcrumbs can be attached to a battered mixture, and the mixture can be further heated to fix the breadcrumbs to the mixture, and the whole mixture can be heated to produce a fried food product with low fat and oil content. Of course, the mixture can also be unheated.

[0024] Preparation of fried foods using the breadcrumbs There are various methods available for producing fried foods using the breadcrumbs of the present invention. The fried-like food in the present invention does not refer to a food that has been subjected to a normal frying process, but rather to a food that has a texture and flavor similar to that of a normal fried food without being subjected to a normal frying process.

[0025] An example of this process will be described below. (manufacturing process) The method for producing fried food products in the present invention can include the steps of preparing a mixture, applying batter to the mixture, applying breadcrumbs to the battered food product, and heating the battered food product after the breadcrumbs have been applied. More specifically, the process can be as follows, for example. The dough is prepared, flour is applied to the dough, and then batter is applied. The breadcrumbs of the present invention are applied to the battered dough to produce a breaded food product. The breadcrumbed food product can also be frozen and stored. Next, the breaded food product is heated in an oven or the like. Note that the above manufacturing process is an example, and other embodiments are also possible. Each material will be described below.

[0026] (medium type) First, the process of preparing the filling will be described. The filling used in the present invention is not particularly limited as long as it is a filling generally used in deep-fried battered foods, and can be made from any suitable combination of meat, such as pork, beef, or chicken; fish, shrimp, or other seafood; grains; potatoes, pumpkin, sweet potatoes, carrots, curry, white sauce, cheese, or other seasonings. The form of the filling is also not particularly limited, and it can be in the form of a block or meat paste. Specific examples of fillings include pork cutlet filling, chicken cutlet filling, minced meat cutlet filling, croquette filling, and fried shrimp filling.

[0027] As will be explained in more detail later, the ingredients are block-shaped ingredients (specifically pork, beef, chicken, shrimp, etc.) When using the dry egg white, the effect of attaching the dry egg white is remarkable. When using a rock-like sponge, it is more preferable to use dried egg white in combination.

[0028] (Batter) The batter ingredients (coating ingredients) used in the present invention consist of one or more powder ingredients such as wheat flour, potato starch, oil, egg liquid, egg white, soy protein, baking powder, milk albumin, etc., and ingredients such as water, and other ingredients can be appropriately mixed in. The ratios and other ingredients are not particularly limited, but it is common to use a mixture of the above powder ingredients and water in a weight ratio of about 1:1 to 2:3.

[0029] Furthermore, other ingredients can be added to the batter as long as they do not impair the effects of the present invention, such as seasonings such as salt, sugar, and amino acids, flavorings, acidulants, pH adjusters, emulsifiers, sugars (including starch), dietary fiber, and animal protein materials. The blending ratio of other materials can be determined appropriately for each material, but should not exceed 20% by weight. It is preferable to do so.

[0030] There is no particular limitation on the viscosity of the batter, and the viscosity can be adjusted appropriately depending on the application. However, it is generally around 1000 to 12000 mPa·s (20°C, Brookfield type viscometer).

[0031] (Oils and fats) In the present invention, the coating (particularly the batter-derived portion) has a deep-fried flavor (hereinafter referred to as "oil-fried flavor"). In order to give the batter a "smooth texture," it is necessary to mix oil and fat into the batter. By doing this, the batter will be cooked in the same way as if it were deep-fried during oven cooking. This, together with the breadcrumbs of the present invention, can impart an oily texture to the coating. There are no particular restrictions on the type of oil or fat, but oils with a melting point of 55°C or less, which are generally used for frying, are Fats and oils are preferred. Specifically, meat-based fats and oils such as fat, lard, and chicken oil, rice oil, and soybean oil are preferred. Vegetable oils and fats such as rapeseed oil, corn oil, etc. can be used in appropriate combination.

[0032] In the present invention, the batter preferably contains 5 to 25% by weight of fat or oil based on the total amount of batter. Furthermore, in order to impart a sufficient oily texture to the batter, the amount of fat or oil is preferably 5% by weight or more. Furthermore, if the amount of fat exceeds 25% by weight, the fat may separate, making it difficult to prepare a uniform batter. Next, the process of applying batter to a part or the whole of the sponge dough and then applying the breadcrumbs of the present invention will be described. The amount of batter and breadcrumbs applied to the sponge dough can be adjusted depending on the application.

[0033] (Flouring) In the present invention, flour can be used for dusting before the batter is applied to the dough. Various materials such as potato starch and wheat flour can be used as the dusting flour. Alternatively, a step of evenly applying dried egg white to the surface of the sponge mixture as a dusting powder can be included. When dried egg white is evenly applied to the sponge mixture, the moisture on the surface of the sponge mixture mixes with the dried egg white, returning it to egg white. This results in the entire sponge mixture being covered with a membrane of egg white, which can prevent moisture from leaking out of the sponge during oven cooking. Furthermore, as a result of preventing moisture from leaking out of the sponge mixture, it is possible to prevent the sponge mixture from shrinking and becoming smaller, and also to prevent moisture from the sponge from migrating into the coating, which would cause a deterioration in texture. In addition, dried egg white also functions as an adhesive that connects the batter and sponge mixture, which can prevent the coating from peeling off after oven cooking.

[0034] When using blocks of meat or fish and shellfish as the filling, dried egg white must be attached to the filling. In the case of minced meat, the protein is sheared, so the effect of The shrinkage due to protein denaturation is small, but in the case of block meat, the protein is connected Therefore, shrinkage due to protein denaturation is large, and it is advantageous to increase the adhesive strength between the mixture and the batter. This is because the In the present invention, it is preferable to apply 0.3 parts by weight or more of dried egg white to 100 parts by weight of sponge mixture, and more preferably 0.5 parts by weight. If the amount of dried egg white is less than 0.3 parts by weight, it is difficult to cover the entire sponge mixture with dried egg white, and it is difficult to enjoy the effects of applying dried egg white.

[0035] On the other hand, there is no upper limit to the amount of dried egg white that can be attached to the sponge, and it can be adjusted as needed to ensure texture, etc. However, in order to attach 3 parts by weight or more of dried egg white to 100 parts by weight of sponge, it is necessary to wait for moisture to seep out from the sponge or to add water separately, so the production process However, this can easily become complicated.

[0036] In addition, regular undried egg whites do not have the ability to absorb excess moisture from the mixture. Therefore, in normal egg whites, there is a layer of water between the sponge and the egg white membrane. It is difficult to expect it to function as an adhesive to connect the materials. Of course, a mixture of other powders such as wheat flour and dried egg white may also be used.

[0037] (breadcrumbs) The breadcrumbs described above are used. When the breadcrumbs are attached, the breadcrumbs can be attached to the surface of the batter by contacting the breadcrumbs after the centrifugation of the present invention with the batter attached to the sponge. Any contact method is possible.

[0038] (Freezing fried foods before cooking) The fried food product of the present invention to which breadcrumbs are attached before cooking can be further subjected to a heat treatment, but can also be frozen as it is before cooking. In other words, once frozen, it can be distributed to various places.

[0039] (heating under non-oily conditions) In the present invention, the above-mentioned fried food with breadcrumbs attached thereto before cooking is further subjected to a heat treatment, and the heat treatment is preferably carried out under non-oily conditions. Specific examples of methods for heating under non-oily conditions include heating in an oven, steam treatment including superheated steam, and hot air drying. When heating in an oven, heating can be performed at approximately 120 to 260°C for a heating time of approximately 90 to 1800 seconds. Preferably, the heating time is 160 to 220°C for approximately 600 to 900 seconds. While the heating is preferably performed in a dry heat state, it is of course also possible to use steam or superheated steam in part.

[0040] (Freezing fried foods after heating) The fried food product after heating can be eaten as is, but can also be frozen and stored, allowing it to be distributed in the market in a frozen state. Furthermore, at the time of consumption, the frozen fried food after heating can be reheated using a microwave oven, etc. Various methods for reheating can be used, but it is of course preferable to heat the food under non-oil and fat conditions. [Example]

[0041] [Test Example 1] When frying time and temperature are changed <Test area 1> 2000 g of vegetable oil (refined rapeseed oil) was prepared, heated to 100°C, and 160 g of commercially available breadcrumbs (soft breadcrumbs, sold by AEON Co., Ltd. and manufactured by Frystar Co., Ltd.) was added to the oil and fried at 100°C for 20 minutes. After frying, the breadcrumbs were collected in a SUS mesh strainer and allowed to stand for 2 minutes. The color of the resulting fried breadcrumbs (fried breadcrumbs) was evaluated. Color was evaluated on a 5-point scale, with 1 (too white or slightly burnt) and 5 (golden brown and best), with 1 being unacceptable, 2 being fair, 3 being good, 4 being excellent, and 5 being the best. Evaluation was performed by five technicians, with a rating of 2 or higher being considered acceptable.

[0042] <Test area 2> Test group 1 was the same as test group 1, except that the oil temperature was 120°C and the frying time was 930 seconds. <Test area 3> Test group 1 was the same as test group 1, except that the oil temperature was 120°C and the frying time was 1200 seconds. <Test area 4> Test group 1 was the same as test group 1, except that the oil temperature was 140°C and the frying time was 35 seconds. <Test Area 5> Test group 1 was the same as test group 1, except that the oil temperature was 140°C and the frying time was 729 seconds. <Test Area 6> Test group 1 was the same as test group 1, except that the oil temperature was 140°C and the frying time was 1200 seconds. <Test Area 7> Test group 1 was the same as test group 1, except that the oil temperature was 160°C and the frying time was 18 seconds. <Test area 8> Test group 1 was the same as test group 1, except that the oil temperature was 160°C and the frying time was 110 seconds. <Test Area 9> Test group 1 was the same as test group 1, except that the oil temperature was 160°C and the frying time was 654 seconds. <Test area 10> Test group 1 was the same as test group 1, except that the oil temperature was 180°C and the frying time was 31 seconds. <Test Area 11> Test group 1 was the same as test group 1, except that the oil temperature was 180°C and the frying time was 403 seconds.

[0043] ─Results─ The evaluation results for each test plot are shown in Table 1 below.

[0044] [Table 1] The results based on the above evaluation are shown in Table 1. It was found that a temperature range of approximately 120°C to 180°C is preferable.

[0045] [Test Example 2] Change in fat and oil content in breadcrumbs depending on the rotation speed of the centrifuge <Test area 12> 2000 g of vegetable oil (refined rapeseed oil) was prepared, and the oil was heated to 170°C. 1400 g of commercially available breadcrumbs (soft breadcrumbs, seller: AEON Co., Ltd., manufacturer: Frystar Co., Ltd.) was added to the oil and deep-fried at 170°C for 300 seconds. When the breadcrumbs were golden brown, they were ready for deep frying. After the frying process, the breadcrumbs were collected in a SUS mesh strainer and left to stand for 120 seconds. 100 g of the resulting fried breadcrumbs (fried breadcrumbs, oil content: 0.290 g) were then placed in a rotor with a radius of 100 mm and centrifuged at 300 rpm for 3 minutes.

[0046] The breadcrumbs obtained after the centrifugation and frying process were measured for specific gravity, fat content, breadcrumb bulk, and degree of crushing of the breadcrumbs. The results of these measurements are shown in Table 2. Table 3 also shows the nutritional evaluation of the breadcrumbs based on the amount of fat (the lower the amount of fat, the better). The nutritional content was evaluated on a 5-point scale, with 1 (high fat content) vs. 5 (low fat content), with 1: poor, 2: fair, 3: good, 4: excellent, and 5: best. The evaluation was carried out by five technicians, and a rating of 2 or higher was considered acceptable.

[0047] <Test Area 13> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 500 rpm. <Test area 14> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 700 rpm. <Test Area 15> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 900 rpm. <Test Area 16> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 1100 rpm. <Test Area 17> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 1300 rpm. <Test Area 18> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 1600 rpm. <Test Area 19> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 1900 rpm. <Test Area 20> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 2200 rpm. <Test Area 21> The treatment was the same as in Test Plot 12, except that the rotation speed was set to 2500 rpm.

[0048] [Table 2] Table 2 is graphed in Figure 1. A fried food (tonkatsu-style) was prepared using the fried breadcrumbs after centrifugation produced in Test Plots 12 to 21 of Test Example 2. The fried food was prepared as follows. Specifically, pork loin was prepared by removing the back fat and cutting it into 8 mm thick pieces. Next, the pork loin was heated in steam at 92°C for 7.5 minutes and then cooled in a refrigerator at -25°C for 120 seconds to adjust the product temperature to 20°C. After the pork was prepared, wheat flour was applied to the pork as a dusting powder, and then batter was applied to the surface. Then, the breadcrumbs after centrifugation shown in the above-mentioned test plots 12 to 21 were applied to the battered pork loin lean to prepare breadcrumbed pork for each test plot. The composition of the batter used is shown in Table 3. The blending ratio of batter, breadcrumbs, etc. to 100 parts of lean pork loin is roughly as shown in Table 4.

[0049] [Table 3]

[0050] [Table 4] The above-mentioned battered food products before heat treatment were heated in an oven at 200°C for 900 seconds. After the heat treatment, the overall appearance of the fried food products was evaluated. The evaluation focused on the sharpness of the breadcrumbs attached through the batter (the state in which the breadcrumbs protrude sharply outward).

[0051] The appearance was evaluated on a 5-point scale, with 1: poor, 2: fair, 3: good, 4: excellent, and 5: best. The evaluation was carried out by five engineers, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 3. Furthermore, the breadcrumb nutritional component evaluation and the fried food as a whole were evaluated by integrating the breadcrumb nutritional component evaluation. The fried food as a whole was evaluated on a 5-point scale, The evaluation was conducted on a five-point scale: 1: Poor, 2: Fair, 3: Good, 4: Excellent, and 5: Best. The evaluation was carried out by five engineers, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 5.

[0052] [Table 5] It was found that the fat content of the breadcrumbs after centrifugation should be 0.2 g or less per 1 g of breadcrumbs. Photographs of the pork cutlet-like foods prepared using the breadcrumbs from each test group are shown in Figure 2.

[0053] [Test Example 3] Test on moisture content of fried batter Pre-baked frozen non-fried products are generally intended to be placed on a plate or the like and cooked in a microwave oven. The problem is that the batter on the bottom of the product that comes into contact with the plate during microwave cooking absorbs moisture, causing the characteristic texture of fried food to be lost. The reason why the batter absorbs moisture is that the steam released from the heated filling during microwave cooking adheres to the batter and condenses. Furthermore, the steam that passes through the batter condenses on the surface of the plate, and the condensed water seeps into the surface of the batter. Therefore, we tested the amount of water added to the batter to investigate the point that by lowering the water vapor permeability of the batter, the amount of water vapor passing through the batter can be reduced, thereby reducing condensation.

[0054] <Test Area 22> In preparing the fried food in the same manner as in Test Example 2, the fried food was prepared using only the batter that was changed to the amount of water added for each test group as shown in Table 6. The unheated fried food was then heated in an oven to prepare a fried food (pork cutlet style) (cooked). The heated fried food was then frozen at -25°C for 2 hours. We investigated whether it is possible to reduce the amount of water vapor released through breadcrumbs and batter when heating and thawing frozen fried foods (pre-cooked) in a microwave oven.

[0055] ─Verification method─ By lowering the water vapor permeability of the batter, the amount of water vapor passing through the coating is reduced, reducing condensation. Based on the above factors, it is believed that the amount of water vapor released from the bottom of the product during microwave heating is equal to the amount of condensation on the bottom. Therefore, by measuring the amount of condensation on the bottom during microwave heating, the water vapor permeability and texture of the batter were indirectly evaluated. The water vapor permeability was measured using the following procedure. Fill the plate with tap water to a temperature of around 20°C and wipe off the water thoroughly. Place the paper towel and the frozen pork cutlet (approximately -25°C) on a plate in that order. (Weigh the plate and paper towel.) Microwave at 500W for 2.5 minutes. After cooking, the pork cutlet was removed and the weight of the plate, paper towel, and condensation water was measured.

[0056] The change in weight obtained from the above measurement was taken as the amount of condensation on the lower surface and is shown in Table 6. Furthermore, the appearance of the fried batter was evaluated on a 5-point scale, with the main consideration being whether or not the batter, including the breadcrumbs, had become soggy due to the amount of condensation. The 5-point scale was 1: unacceptable, 2: fair, 3: good, 4: excellent, and 5: best. The evaluation was carried out by five technicians, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 6. The texture of the fried batter was evaluated on a 5-point scale, with the main consideration being the chewiness of the batter containing breadcrumbs when eaten, with 1 being poor, 2 being fair, 3 being good, 4 being excellent, and 5 being the best. The evaluation was carried out by five technicians, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 6.

[0057] The texture evaluation of fried foods was based primarily on the texture of the fried food when eaten as a whole, and was rated on a 5-point scale, with 1: poor, 2: fair, 3: good, 4: excellent, and 5: best. The evaluation was carried out by five technicians, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 6. The overall evaluation was a combined evaluation of the appearance of the batter, the texture of the batter, and the texture of the fried-like food. The evaluation was conducted on a 5-point scale, with 1 being unacceptable, 2 being acceptable, 3 being good, 4 being excellent, and 5 being the best. The evaluation was conducted by five engineers, and a rating of 2 or higher was considered acceptable. The evaluation results are shown in Table 6.

[0058] <Test Area 23> The batter used was the same as in Test Group 22, except that the amount of water added was the same as in Test Group 23 shown in Table 6. <Test Area 24> The batter used was the same as in Test Group 22, except that the amount of water added was the same as in Test Group 24 shown in Table 6. <Test Area 25> The batter used was the same as in Test Plot 22, except that the amount of water added was the same as in Test Plot 25 shown in Table 6. <Test Area 26> The batter used was the same as in Test Plot 22, except that the amount of water added was the same as in Test Plot 26 shown in Table 6.

[0059] [Table 6] The batter water content was generally good within the range tested in terms of appearance evaluation of the batter, texture evaluation of the batter, and overall evaluation.

Claims

1. This fried food product is made by adhering fried breadcrumbs having an oil and fat content of 0.2 g or less per 1 g of breadcrumbs.

2. 2. The fried food product according to claim 1, wherein the fried breadcrumbs are breadcrumbs that have been centrifuged after frying.

3. 3. The fried food according to claim 1, wherein the temperature of the frying treatment is 120°C to 180°C.

4. This method for producing a pre-heat-treated fried food product comprises a step of applying batter to food materials and then applying breadcrumbs that have been centrifuged after frying.

5. A method for producing fried foods, characterized by comprising a step of applying batter to food ingredients and then applying breadcrumbs that have been centrifuged after frying, and a heat treatment step after the steps.

6. A method for producing a pre-heat-treated fried food product as described in claim 4, characterized in that it further comprises a step of freezing the food material to which the breadcrumbs that have been centrifuged after the frying process have been attached.

7. A method for producing fried foods as described in claim 5, further comprising a step of freezing after the heat treatment step.

8. A method for producing a fried food product as described in claim 7, further comprising a step of thawing the frozen ingredients before eating.

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