Method for producing fried food, and breadcrumb detachment preventing agent for fried food

Abstract

The purpose of the present invention is to prevent breadcrumbs from falling off from a fried food during frying and to achieve crispy texture of the breadcrumbs of the fried food immediately after frying.　It has been found that, by attaching an aqueous solution that contains soybean protein and dextrin to a surface of an ingredient material with breadcrumbs, the breadcrumbs are prevented from falling off during frying from the surface of the ingredient material with breadcrumbs to be fried, and crispy texture of the breadcrumbs of the fried food immediately after frying can be achieved. According to some aspects of the invention disclosed in the present application, good texture can be maintained even after storage for a certain period of time after frying.

Description

Method for producing deep-fried food and anti-peeling agent for breadcrumbs for deep-fried food

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

[0002] Deep-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 deep-frying them. In deep-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, methods such as immersing the ingredient in an O / W type emulsified oil and fat containing soy protein (Patent Document 1) have been developed.

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

[0004] Japanese Patent Laid-Open No. 3-216159, Japanese Patent Laid-Open No. 2016-26493, Japanese Patent Laid-Open No. 2017-104055

[0005] However, when using starch syrup or reduced starch syrup, the surface of the breadcrumbs becomes sticky like syrup, which makes it easy to adhere to the teeth and does not give the crispy texture of the breadcrumbs.

[0006] That is, an object of the present invention is to prevent the breadcrumbs from peeling off during deep-frying and to achieve a crispy texture of the breadcrumbs of the deep-fried food immediately after deep-frying.

[0007] The present inventor has found that by attaching an aqueous solution containing soy protein and dextrin to the surface of the ingredient with breadcrumbs, it is possible to suppress the peeling of the breadcrumbs from the surface of the deep-fried ingredient with breadcrumbs during deep-frying and to achieve a crispy texture of the breadcrumbs of the 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. The second aspect of the present invention is the method for producing deep-fried food, 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. The third aspect of the present invention is the method for producing deep-fried food, characterized in that the aqueous solution is applied to 100 parts by mass of breaded ingredient in terms of solid content of 0.03 parts by mass or more. The fourth aspect of the present invention is the method for producing deep-fried food, characterized in that the dextrin contained in the aqueous solution has a dextrose equivalent of 10 or more and 17 or less. A fifth aspect of the present invention is a method for producing the 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 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 fried food described above, characterized in that the aqueous solution is applied to the surface of breadcrumb-coated ingredients by spray application. An eighth aspect of the present invention is a coating peeling inhibitor for fried food described above, containing dextrin and soy protein, characterized in that the soy protein and dextrin are contained in a mass ratio of 80:20 to 10:90. A ninth aspect of the present invention is a coating peeling inhibitor for fried food described above, characterized in that it 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 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.

[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 a preferred embodiment of 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 adhering to the ingredients and suppressing the increase in the acid value and discoloration of the frying oil used for deep frying.

[0010] Furthermore, according to a preferred embodiment of the present invention, when frying ingredients two or more times consecutively using the same frying oil and removing fried residue (breadcrumbs floating in the oil) during frying, 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. When the amount of oil-absorbing fried residue (breadcrumbs floating in the oil) is reduced, the amount of frying oil used decreases, and the amount of oil that needs to be added during frying can be reduced, which in turn reduces 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.

[0012] This figure shows a breaded ingredient placed on a conveyor belt being sprayed with an aqueous solution from above, then the ingredient being flipped over using a baffle plate, and then the ingredient being placed on the conveyor belt again and sprayed with the aqueous solution from above. This figure shows a breaded ingredient placed on a conveyor belt being sprayed with an aqueous solution from above, then the ingredient being flipped over using a flipping device, and then the ingredient being placed on the conveyor belt again and sprayed with the aqueous solution from above. This figure shows a breaded ingredient placed on a conveyor belt with a mesh structure on the surface where the transported items are placed being sprayed with an aqueous solution from both above and below.

[0013] First, the ingredients, breaded ingredients, and breaded ingredients for deep-fried tofu in this invention will be described. The ingredients of this invention can include meats, seafood, vegetables, etc., that are commonly used as ingredients for deep-fried tofu. Examples include pork, chicken, beef, minced cutlet ingredients, tuna, bonito, salmon, mackerel, horse mackerel, sardines, sillago, squid, octopus, oysters, eggplant, onion, potato, sweet potato, pumpkin, croquette ingredients, etc.

[0014] Next, in this invention, a breaded ingredient refers to an ingredient that has been coated with a batter solution and then had breadcrumbs attached to its surface. In this invention, the batter refers to the breadcrumbs attached to the surface of the ingredient, or the breadcrumbs with the batter solution attached to part or all of them.

[0015] For the coating liquid, there are no particular restrictions on using commonly used ingredients, and you can use a mixture of water with wheat flour, starch, egg yolk, egg white, whole egg, etc., or an egg mixture. Similarly, there are no particular restrictions on using commonly used breadcrumbs. There are various types of breadcrumbs depending on the manufacturing method, and depending on the drying conditions, there are raw breadcrumbs, dried breadcrumbs (dry breadcrumbs), semi-dry breadcrumbs, and depending on the manufacturing conditions of the raw bread, there are electrode-processed breadcrumbs (electrically heated breadcrumbs) and roasted breadcrumbs. Specifically, the "white raw breadcrumbs" described later are made by crushing raw bread produced using the electrode method and then not going through the drying process, so they are both raw breadcrumbs and electrode-processed breadcrumbs.

[0016] Here, electrode-type breadcrumbs refer to breadcrumbs (relatively white) produced by passing an electric current through fermented bread dough and heating it. Roasted breadcrumbs refer to breadcrumbs obtained by baking fermented bread dough in an oven in the same way as regular bread. In this invention, either type of breadcrumb can be used.

[0017] Furthermore, while breaded ingredients can be used as is after cooking and coating them with breadcrumbs, chilled or frozen breaded ingredients can also be used, as they are readily available commercially, can be stored for a long time, and can be used only when needed. When freezing, it is preferable to rapidly freeze the ingredients at -5°C to -60°C to maintain their freshness.

[0018] Next, the breaded deep-frying ingredient in the present invention is a 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 used to coat breadcrumb-coated ingredients must contain a mass ratio of soy protein to dextrin (soy protein:dextrin) of 80:20 to 10:90, preferably 70:30 to 25:75, and more preferably 60:40 to 40:60. By blending soy protein and dextrin in this ratio, it is possible to prevent the breadcrumbs from falling off during and after frying, and to achieve a crispy texture in fried foods.

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

[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 or less. If the viscosity is 1000 mPa·s or less, the solution viscosity is easy to handle, making it possible to uniformly adhere the aqueous solution to clothing. When spraying, it is preferable to set the viscosity to 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 operate properly at around 1 mPa·s, it is preferable to set it to 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, and soy milk powder derived from defatted soybeans can be used, as well as enzymatically hydrolyzed soy protein obtained by enzymatically hydrolyzing these soy proteins. Furthermore, the soy protein does not necessarily need to be isolated; whole fat soybean powder, defatted soybean 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. 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 potato, sweet potato, tapioca, corn, waxy corn, or a combination of these.

[0028] In the present invention, the dextrin preferably has a dextrose equivalent (hereinafter sometimes referred to as "DE value," where "DE" refers to Dextrose Equivalent) of 6 or more and 20 or less. The lower limit of the DE value is more preferably 10 or more, and most preferably 14 or more. The upper limit of the DE value is more preferably 17 or less, and most preferably 16. In one embodiment of the present invention, the DE value may be 15. If the DE value is less than 6, the surface of the breadcrumbs does not harden after frying, and a crispy texture cannot be achieved. Also, if the DE value exceeds 20, the surface of the breadcrumbs hardens after frying, so although a crispy texture can be achieved at the start of eating, as eating progresses and chewing is done multiple times, a sticky, candy-like substance adheres to the teeth, and the crispy texture is lost. Furthermore, if the DE value exceeds 20, after frying, the breadcrumbs coated with the aqueous solution will absorb moisture from the air over time, causing them to lose their crisp texture.

[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 also 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 is uniformly applied 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 to 200°C, preferably 170 to 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.

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

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

[0044] In the following, each prepared aqueous solution commonly contains water (90 parts by mass) as a constituent component. Although water may be contained in components other than water (such as soy materials), since all are extremely微量, only water (90 parts by mass) was considered as the water content of the aqueous solution prepared in this example.

[0045] [Aqueous Solutions 2 to 16] As shown in Tables 1 to 4, raw materials and blending ratios were changed to adjust aqueous solutions 2 to 16. Although not shown in the table because there was no difference in the ease of application of the aqueous solutions, the viscosities of aqueous solutions 2 to 16 were at the same level (6 to 8 mPa·s) as that of aqueous solution 1. Also, although they are separately adjusted and named differently, aqueous solution 3 and aqueous solutions 13 to 16 have the same formulation.

[0046] Here, the soy material mainly composed of soy protein and dextrin used in the preparation of aqueous solutions 1 to 16 will be described. First, as the soy material, full-fat soy powder "Soyflower NSA (sold by Nisshin Oillio Group, Ltd., protein content: about 40% by mass)", deodorized full-fat soy powder "Alpha Plus HS - 600 (sold by Nisshin Oillio Group, Ltd., protein content: about 40% by mass)", defatted soy powder "Soyflower FT - N (sold by Nisshin Oillio Group, Ltd., protein content: about 55% by mass)", and as the isolated soy protein "Solpie 6000H (sold by Nisshin Oillio Group, Ltd., protein content: about 90% by mass)" were used.

[0047] As the dextrin, “TK16 (manufactured by Matsutani Chemical Co., DE value 18)”, “Glistar P (manufactured by Matsutani Chemical Co., DE value 15)”, and “Max 1000 (manufactured by Matsutani Chemical Co., DE value 9)” were used. Also, for comparison with dextrin, starch syrup “Pine Index #3 (manufactured by Matsutani Chemical Co., DE value 25)” and oxidized starch “Stabilose Y (manufactured by Matsutani Chemical Co., raw material: waxy corn)” were used.

[0048] [Peeling test and texture evaluation of breadcrumbs for tonkatsu] [Manufacture of breaded ingredients (tonkatsu ingredients)] Pork loin cut to a thickness of 15 mm and a weight of 150 g was immersed in the batter liquid. After confirming that the batter had adhered sufficiently, it was picked up and the excess batter was shaken off. Finally, the pork loin immersed in the batter was coated with raw white breadcrumbs to obtain tonkatsu ingredients (pork loin with breadcrumbs).

[0049] The batter mix in this example is a batter liquid obtained by adding 160 parts by mass of water at 10°C to 50 parts by mass of weak flour, 19.5 parts by mass of corn flour, and 0.5 parts by mass of guar gum, and stirring until there are no lumps and it becomes uniform. Also, the breadcrumbs in this example are 8-mm raw white breadcrumbs. Here, 8 mm indicates that the mesh of the sieve used when grinding the breadcrumbs is 8 mm.

[0050] [Manufacture of breaded deep-fried ingredients and deep-fried food (tonkatsu)] [Prototype Example 1] Aqueous solution 1 was sprayed evenly on both the front and back surfaces of the above-mentioned tonkatsu ingredients, and rapidly frozen in a freezer at -40°C to obtain frozen tonkatsu ingredients 1. The aqueous solution adhered to the tonkatsu ingredients is 2 parts by mass (solid content 0.125 parts by mass) of the aqueous solution per 100 parts by mass of the tonkatsu ingredients.

[0051] [Deep-frying] The frozen tonkatsu ingredients 1 after one day from rapid freezing were deep-fried in frying oil at 170°C for 5 minutes without thawing, and the oil was drained on a stainless steel net for 5 minutes to obtain tonkatsu (Prototype Example 1).

[0052] [Prototype Examples 2 to 16] Prototype Examples 2 to 16 were obtained by adhering an aqueous solution to the tonkatsu ingredients, freezing them, and deep-frying them in the same manner as Prototype Example 1, except that aqueous solution 1 was changed to aqueous solutions 2 to 16.

[0053] [Comparative Example] As a comparative example of the breadcrumb peeling test, the above-mentioned 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 frying oil for 5 minutes without thawing, and the oil was drained on a stainless steel mesh for 5 minutes to obtain tonkatsu (comparative example).

[0054] [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 with the comparative example without the aqueous solution, it was confirmed that prototypes 1-16 all exhibited less breadcrumb peeling.

[0055] [Texture immediately after deep-frying] Ten experienced panelists evaluated the texture of the tonkatsu immediately after draining the oil, according to the following evaluation criteria. A: The breadcrumbs after deep-frying are very hard and have a crunchy texture (above the level of "B"). B: The breadcrumbs after deep-frying are very hard and have a crisp texture. C: The breadcrumbs after deep-frying are slightly hard and have a usable texture. D: The breadcrumbs after deep-frying are not hard or have a poor texture (below the level of "C").

[0056] [Texture after storage] Ten experienced panelists evaluated the texture of the tonkatsu after storing it at 20°C for 4 hours, according to the following evaluation criteria. A: The breadcrumbs after frying are very hard and have a crunchy texture (above the level of "B"). B: The breadcrumbs after frying are very hard and have a crisp texture. C: The breadcrumbs after frying are slightly hard and have a usable texture. D: The breadcrumbs after frying are not hard or have a poor texture (below the level of "C").

[0057]

[0058]

[0059]

[0060]

[0061] 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 do not contain dextrin, despite containing soy protein. 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.

[0062] 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 the present 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.

[0063] Next, as shown in Table 3, in order to solve the problems 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 Flour FT-N) is approximately 55% by mass, the protein content in the solids of the aqueous solution is approximately 39% by mass for Prototype 8, approximately 28% by mass for Prototype 10, and approximately 17% by mass for Prototype 11. From this, it can be seen that the most optimal result is when the protein content of the aqueous solution is around 39% by mass.

[0064] 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, characterized in that the aqueous solution contains soy protein and dextrin in a mass ratio of 80:20 to 10:

90.

2. The method for producing fried food according to claim 1, 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.

3. The method for producing fried food according to claim 1, characterized in that the aqueous solution is attached to 100 parts by mass of breadcrumb-coated ingredients in an amount of 0.03 parts by mass or more and 1 part by mass or less in terms of solid content.

4. The 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 dextrin having a dextrose equivalent (DE 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 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.

9. The coating peeling inhibitor for deep-fried foods according to claim 8, 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.

10. 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.

11. A method for producing breaded fried food ingredients, comprising attaching an aqueous solution containing dextrin and soy protein 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.

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