JP2001309758A - Coating material or fried food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preventing a coating from softening caused when a fried food is preserved for a long period by refrigeration or freezing and when the fried food is reheated by an extremely simple means and sustaining a just fried short and crispy feeling in the fried food for a long time when the fried food is produced on an industrial scale. SOLUTION: (1) This coating material or batter liquid comprises wheat flour, a high-amylose starch and a hydrophilic emulsifying agent. (2) The fried food uses the coating material or the batter liquid described in (1) or the fried frozen food is prepared by freezing the fried food. (3) The fried food or fried frozen food described in (2) comprises the high-amylose starch which is a pregelatinized high-amylose starch. (4) The fried food or fried frozen food described in (2) or (3) comprises the hydrophilic emulsifying agent which is one kind of a sucrose ester of a fatty acid, a polyglycerol ester of the fatty acid, a succinic acid ester of the fatty acid, a tartaric acid ester of the-fatty acid, a sorbitan ester of the fatty acid and lecithin having >=7 hyxdrophile- lipophile balance(HLB) or a mixture thereof. Furthermore, (5) the fried food or fried frozen food described in any of (2) to (4) uses a lipophilic emulsifying agent in addition to the hydrophilic emulsifying agent, preferably a monoglycerol ester of a fatty acid as the lipophilic emulsifying agent.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fried food,
More specifically, croquettes, tonkatsu, menchikatsu, tempura, fried foods such as chicken fritters, in addition to flour, a high-amylose starch and a hydrophilic emulsifier in addition to flour, and also if necessary or desired a lipophilic emulsifier. The present invention relates to a fried food that can retain the texture of freshly fried clothing by being contained. Even if this fried food is frozen and fried frozen food is obtained, when it is thawed and heated in a microwave oven, the texture of freshly fried clothes can be maintained.

[0002]

2. Description of the Related Art In recent years, a large amount of fried foods that can be served on a dining table is supplied to the market immediately after opening, or immediately after adding simple cooking such as heating by a microwave oven.

[0003] Fried foods, when opened and served on a dining table, are capable of reproducing not only the savory flavor immediately after the cooking but also the light texture of so-called "crispy" or "crispness" of freshly fried foods. It is an important requirement to determine value.

[0004] Normally, fried food is prepared after production.
About 2 weeks for refrigerated products during the distribution process, and 2 weeks for frozen products (frozen frozen food)
It is manufactured on the premise that it is stored for about 3 months, at least for a period of at least one month.

Various attempts have been made in the past to reproduce the desirable flavor and crispy feeling of the fried food after the above-mentioned storage period, but it does not necessarily satisfy the above requirements for the preferred texture. In fact, it is not always the case that only goods are supplied and distributed.

[0006] Many attempts have been made in the past to maintain the texture of a freshly fried preferred garment for a long time.

For example, as disclosed in Japanese Patent Application Laid-Open No. 50-152774, there is a method in which gums and soybean protein are added to a batter solution to maintain a crisp feeling.
However, there is a drawback that the texture of the batter is heavier and less crispy than that of a batter made with a normal batter solution, and an unpleasant flavor of vegetable protein characteristic of soy protein is felt.

[0008] JP-A-58-198255, JP-A-56-45580 and JP-A-2-245156 disclose a method of coating with a wax substance such as egg white or shellac or wax. But,
These methods only leave a crispy feeling only on the surface of the garment, and the crispness is not eliminated in most parts of the garment close to the clothing. In addition, the crispy feeling in this case is different from that immediately after frying the ordinary dressed food. Furthermore, the wax material requires a special process such as dissolving in alcohol, and has a drawback that it is difficult to handle.

Also, as described in JP-A-59-6847 and JP-A-64-60334, there is a method in which egg white or an emulsifier is added to a batter solution to foam it. But,
After long-term frozen storage, for example, after storage at −18 ° C. for 1 to 2 months, moisture is easily transferred from the middleware to the clothing during frozen storage, which makes the clothing softer, and is manufactured on an industrial scale. In this case, it is difficult to maintain a stable foaming state,
It has the disadvantage of increasing costs.

[0010] As described in JP-A-2-16937, a batter layer, a first breader layer,
There is also a method of sequentially forming an emulsion layer and a second blender layer. However, taking a croquette that has been fried as an example, the amount of breadcrumbs usually attached to the batter is 10% by weight.
% To at most about 15%. According to the method described in JP-A-2-16937, the breadcrumbs are applied to the batter more than once, so that the batter becomes too thick, heavy and crisp. Disadvantage.

Japanese Patent Application Laid-Open No. Hei 8-9907 describes an example in which a pre-gelatinized high-amylose starch is used to obtain the crispy feeling of fried chicken. No emphasis is placed on the reduction in crispy feeling when stored frozen.

JP-A-9-206015 describes a batter solution containing a high amylose starch and a fat-containing substance having a melting point of 30 ° C. or higher.
There is a description that an emulsifier having B of 7 or less can be blended if necessary. However, the blending of the emulsifier here is an auxiliary role for emulsifying the oil-and-fat-containing material, and in this case, the There is a disadvantage that the oil content is inevitably increased, resulting in an oily texture.

JP-A-11-46711 discloses that
(A) flour and (B) pregelatinized high amylose starch and / or
Or a derivative thereof, and (C) a cross-linked starch, an etherified starch,
There is a description of a fried food clothing material characterized by containing at least one starch selected from mochi type starch, tapioca starch and high amylose starch. Although it is effective in maintaining a crisp feeling, it has a disadvantage that the crispness becomes worse after long-term storage (see Test Section 1 in Examples described later).

Japanese Unexamined Patent Application Publication No. 11-318369 discloses a fried batter solution containing flour, starch, water, edible oil and / or powdered oil and fat as a main component, in a powder form having a particle diameter of 500 μm or less. Further, there is a description of a batter solution for fried foods characterized by containing a hydrophilic polyglycerin fatty acid ester having an HLB of 10 or more. However, there is no description about high amylose starch. There is a drawback that the oil content increases and the texture becomes slightly greasy.

[0015]

SUMMARY OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention relates to a method for producing fried foods for a long time by refrigeration or freezing by a very simple means when producing on an industrial scale. It is an object of the present invention to provide a method for preventing softening of clothes caused by heating, and for maintaining a freshly crispy and crispy texture (crispy feeling) for a long time.

[0016]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, in the production of fried food, the batter solution contains high amylose starch and a hydrophilic emulsifier in addition to wheat flour. With the simple method, it is possible to maintain the crispy texture and crispness (crispy feeling) of freshly fried food for a long time in the fried food, and also to obtain a crisp and crisp texture especially during microwave cooking. That, moreover, it is possible to maintain a sufficient crispness and crispness even after the above-described circulation period under refrigeration or freezing, and that oilyness can be suppressed by using a sucrose fatty acid ester, and furthermore, a hydrophilic emulsifier as an emulsifier In addition, the use of monoglycerin fatty acid esters as lipophilic emulsifiers, preferably lipophilic emulsifiers And it found that the crisp goodness is further improved, and have completed the present invention based on these findings.

That is, the present invention provides (1) a dressing material or batter solution containing wheat flour, high amylose starch and a hydrophilic emulsifier, and (2) a fried product using the dressing material or batter solution described in (1). A food or a fried frozen food obtained by freezing the same, (3) the fried food or the fried frozen food according to (2), wherein the high amylose starch is a pregelatinized high amylose starch, and (4) the hydrophilic emulsifier is HLB.
Is the one or mixture of sucrose fatty acid ester, polyglycerin fatty acid ester, succinic fatty acid ester, tartaric acid fatty acid ester, sorbitan fatty acid ester and lecithin having a value of greater than 7, and is fried according to (2) or (3). Fried food according to any of (2) to (5), wherein a food or fried frozen food, and (6) a lipophilic emulsifier in addition to a hydrophilic emulsifier as an emulsifier, preferably a monoglycerin fatty acid ester as a lipophilic emulsifier It relates to food or fried frozen food.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The clothing material referred to in the present invention includes flour,
It contains high-amylose starch and a hydrophilic emulsifier as essential components, and also contains a lipophilic emulsifier if necessary or desired, and may further contain a thickening polysaccharide, egg white powder, vegetable protein powder, etc., and a mixed powder thereof. Point to. The batter solution is obtained by dissolving a batter in water, and may contain fats and oils, but the effect is not changed, so the fats and fats are not always necessary. Conversely, when low-calorie clothing is desired for low calorie purposes, it is better not to include fats and oils.

Examples of the fried foods include fried foods such as croquettes, tonkatsu, and menchikatsu which are provided with breaded clothes, batters such as tempura, chicken fritters, and fried chicken fried foods. And further include, for example, JP-A-50-1527.
No. 74, JP-A-59-6847, JP-A-64-603
No. 34, JP-A-58-198255 and JP-A-2-
No. 16,937, each of which may be used in combination with a method capable of maintaining the texture of freshly fried clothing.

The high-amylose starch, which is one of the essential ingredients of the batter or batter solution of the present invention, is not particularly limited except that it has an amylose content of 30% or more. Starches derived from natural cereals such as rice, wheat, barley, corn, and the like, and starches derived from rhizomes such as potato, potato, and starch such as tapioca can be used. High amylose starch which has been physically treated such as heat treatment may be used, and more preferably pregelatinized pregelatinized high amylose starch is preferred for maintaining a crisp feeling for a long period of time. When the amylose content is less than 30%, it is difficult to maintain a crisp feeling for a long period of time, and the effect of the present invention cannot be exhibited. In addition,
In the description of the present invention, all percentages refer to% by weight.

The amount of high amylose starch to be contained in the batter is 20% or more of the total amount of the batter (solid content).
0% or less is preferable. If it is less than 20%, the effect of maintaining the crispy feeling of the batter is small, and if it is more than 80%, the viscosity of the batter becomes too high, and it becomes difficult to form the batter.

The kind of the hydrophilic emulsifier contained in the clothing material or the batter solution is preferably a hydrophilic emulsifier having an HLB greater than 7 calculated from the saponification value of the ester and the neutralization value of the fatty acid used. For example, sucrose fatty acid ester, polyglycerin fatty acid ester, succinic acid fatty acid ester, tartaric acid fatty acid ester, sorbitan fatty acid ester, lecithin and the like can be mentioned. One of these can be used alone, or two or more can be used in combination. Here, the hydrophilic emulsifier is different from a so-called powdered fat or oil. In the present invention, lecithin is phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid,
It is a mixture of phospholipids such as phosphatidylserine.
Lecithin includes crude lecithin containing fats and oils, high-purity lecithin purified with a solvent, and the like, and any of them can be used. Further, lysolecithin treated with an enzyme and the like are also included.

Among these hydrophilic emulsifiers, sucrose fatty acid esters are preferred for the purpose of lowering the fat content in fried foods and reducing calories. In general, when a hydrophilic emulsifier is used in a batter or batter, it increases the oil absorption of fried foods, but sucrose fatty acid esters reduce the oil absorption according to the knowledge of the present inventors.

The amount of the hydrophilic emulsifier added (the amount used)
Is 0.1% or more and 10% or less in the proportion of the batter liquid. If it is less than 0.1%, the effect of maintaining the crispy feeling and crispness of the clothes is small, and if it is 10% or more, the strength of the clothes becomes weak, which is not preferable. The hydrophilic emulsifier is blended in the amount described above when the batter solution is formed into the batter.

Among the lipophilic emulsifiers, monoglycerin fatty acid esters are preferred, and the amount added is 0.1% or more and 10% or less in the proportion of the batter. 0.1%
Below, the effect of imparting the crispness of clothing is small,
On the other hand, if it is 10% or more, the strength of the clothes is weakened, which is not preferable.

In the present invention, the fatty acid contained in the emulsifier may be either a saturated fatty acid or an unsaturated fatty acid, but a saturated fatty acid is preferred.

The batter solution of the present invention can be produced by dissolving the clothing of the present invention in water. It is needless to say that it is also possible to directly add to water at a ratio (amount) of the above and mix these to produce.

[0028] The fried food of the present invention can be prepared by a conventional method as appropriate except for the one according to the present invention as a batter or batter. Also, there is no particular difficulty in producing the frozen fried food by freezing the fried food of the present invention, and it can be carried out by a conventional method as appropriate.

The thus-prepared frozen frozen food of the present invention reproduces the crispy feeling of a deep-fried dish even when heated and thawed in a microwave oven as it is, and thus has excellent microwave oven resistance. Things.

[0030]

In the fried food of the present invention, moisture transfer from the filling to the batter occurs during long-term storage, whereas in the fried food of the present invention, the high-amylose starch and the emulsifier contained in the batter solution during the fry are used. Due to the effect, a continuous layer of oil is formed between the inner tool and the batter, and the transfer of moisture from the middle tool to the batter is less likely to occur, and the batter is kept in a low-moisture state. It is thought that the crispness and the crispness can be maintained regardless of whether it is frozen or frozen.

[0031]

The present invention will be further described below with reference to examples. In the examples, parts mean parts by weight.

Examples 1 and 2 (Potato croquette) 12 parts of pregelatinized high amylose starch ("Nissho Ulster H" manufactured by Nippon Shokuhin Kako Co., Ltd.), 18 parts of flour flour, 0.5 part of egg white powder
And 0.2 part of guar gum were stirred with 69.2 parts of water to obtain a batter solution (containing no hydrophilic emulsifier) of Test Section 1 (Comparative Example 1). Also, 30 parts of light flour, 0.5 part of egg white powder and a hydrophilic emulsifier (“S-1170” (Mitsubishi Chemical Foods) (H
LB = 11)) was stirred with 69.2 parts of water, and the batter solution of Test Section 2 (Comparative Example 2) (containing no high amylose).
I got Furthermore, a hydrophilic emulsifier (“S-1170” manufactured by Mitsubishi Chemical Foods Co., Ltd. (HLB =
11)) was added and stirred to obtain a batter solution for Test Section 3 (Example 1). In addition, a hydrophilic emulsifier was used as a polyglycerin fatty acid ester (“Poem J-008” manufactured by Riken Vitamin Co., Ltd.).
1 (H) ”(HLB = 12)).
The batter solution of (Example 2) was used. As a control, 30 parts of flour, 0.5 part of egg white powder and 0.2 part of guar gum were stirred with 69.2 parts of water to obtain a control batter solution (control) containing neither hydrophilic emulsifier nor high amylose. . A potato croquette filling was prepared according to a conventional method, and a batter solution of a test section or a control was added thereto, and bread crumbs were added thereto, followed by frying at 180 ° C. for 5 minutes.

After freezing the obtained croquettes, defrost twice /
After storing at -18 ° C for 180 days in a freezer,
Table 1 below shows the results of sensory evaluation in the case of heating and thawing for 80 seconds in a microwave oven of 0 W, and then allowing to stand at room temperature for 2 minutes. In addition, among the sensory evaluations, the storage limit days were evaluated for five points on the crispy feeling and the crispness of the garment, and the number of days until the average score of n = 10 fell below 2 points (sensory limit points). The film used for packaging was an aluminum evaporated film.

[0034]

[Table 1]

From Table 1, it can be seen that in Test Groups 3 and 4, in which a part of the flour was replaced by pregelatinized high-amylose starch and a hydrophilic emulsifier having an HLB greater than 7 was further added, the control group and the test group 4 had no control and no hydrophilic emulsifier. It can be seen that crispy feeling and crispness are better and the storage limit days are significantly extended from the test group 1 in which use is used and the test group 2 in which high amylose starch is not used.

In addition, a batter test group 3 in which sugar ester was added to high amylose starch as a hydrophilic emulsifier was used.
In Example 1, a monoglycerin fatty acid ester of a lipophilic emulsifier (“Dimodan-P” manufactured by Danisco Carter Co., Ltd.) was used.
MX ”), using a batter to which 0.6 part was added, to give a batter solution for Test Section 5 (Example 3).
(Example 1) and a batter test plot 1 using only high amylose (Comparative Example 1) were compared.

That is, when the croquettes obtained using these three types of batter are frozen, stored at -18 ° C. for 60 days, heated and thawed in a microwave oven of 500 W for 80 seconds, and then left at room temperature for 5 minutes. Are shown in Table 2 below. In addition, among the sensory evaluations, five points were evaluated for the crispy feeling and the crispness of the clothes, and the average score of n = 10 persons is shown. Here, regarding the crispy feeling of the clothes, 1 point: not crisp at all, 3 points: normal, and 5 points: very crisp. Regarding the crispness of the clothes, 1 point: very crisp, 3 points: normal, and 5 points
Point: Very crisp.

[0038]

[Table 2]

According to Table 2, H-amylose starch was converted to H
In Example 3 in which an emulsifier having a higher lipophilicity (HLB 6 or less) (eg, monoglycerin fatty acid ester) was further added to a hydrophilic emulsifier having an LB of greater than 7, the pregelatinized high amylose starch had a hydrophilicity of HLB of greater than 7 It became clear that the crispy feeling, especially the crispness, was further improved as compared with the case where the batter to which only the emulsifier was added was used.

Example 4 (Mini fritter) 72 parts of peeled shrimp (8 mm mince), surimi of cod soda 18
, 5.4 parts of egg white solution, 3.6 parts of horse mackerel and 1 part of salt were kneaded, molded into a column having a diameter of 2 cm and a height of 2 cm, steamed, and ground to prepare a filling. The batter solution of Test Section 3 (Example 1) was added to this jig, and the batter was fried at 180 ° C. for 2 minutes to obtain Test Section 6 (Example 4). As a control, a control was prepared by applying the above-mentioned control batter solution to the same jig and fried at 180 ° C. for 2 minutes.

The two kinds of fritters thus prepared were stored in a freezer twice a day at -18 ° C. for 180 days, heated and defrosted in a microwave oven of 500 W for 50 seconds, and then left at room temperature for 2 minutes. The sensory evaluation results in this case are shown in Table 3 below. In addition, among the sensory evaluations, the storage limit days were evaluated for five points on the crispy feeling and crispness of the clothing, and n = 1.
It was the number of days until the average score of 0 persons fell below 2 points (sensory limit point). The film used for packaging was an aluminum evaporated film. This is the same as in the first and second embodiments.

[0042]

[Table 3]

From the results in the above table, as in the test plots 3 and 4, α
Halamylose starch partially replaces flour, HLB =
Test section 6 to which 7 or more hydrophilic emulsifiers were further added had better crispy feeling and crispness than the control,
It can be seen that the storage limit days have significantly increased.

[0044]

According to the present invention, a fried (frozen) food product which can maintain a crispy texture of freshly fried food for a long time can be easily produced by an industrially simple method. High-quality fried (frozen) food at low cost.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Susumu Yamaguchi 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co. Food Research Institute F-term (reference) 4B025 LB04 LB07 LD01 LG24 LG28 LK01 4B035 LC12 LE17 LG07 LG09 LG18 LG21 LG54 LK13 LK15 LK17

Claims (7)

[Claims] 1. A batter or batter containing a flour, a high amylose starch and a hydrophilic emulsifier. 2. A fried food or a frozen fried food obtained by freezing the fried food produced by using the clothing material or the batter liquid according to claim 1. 3. The fried food or fried frozen food according to claim 2, wherein the high amylose starch is pregelatinized high amylose starch. 4. The method according to claim 1, wherein the hydrophilic emulsifier has a sucrose fatty acid ester having an HLB greater than 7, a polyglycerin fatty acid ester,
One or two of succinic acid fatty acid ester, tartaric acid fatty acid ester, sorbitan fatty acid ester and lecithin
4. A mixture of two or more species.
Fried food or fried frozen food as described. 5. The fried food or fried frozen food according to claim 2, wherein the hydrophilic emulsifier is a sucrose fatty acid ester having an HLB greater than 7. 6. The fried food or fried frozen food according to claim 2, wherein a lipophilic emulsifier is used in combination as the emulsifier in addition to the hydrophilic emulsifier. 7. The fried food or fried frozen food according to claim 6, wherein the lipophilic emulsifier is a monoglycerin fatty acid ester.