JP2842338B2 - Batter's fat and oil and batter for batter using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil for batter and a batter for frying using the fat and oil.

[0002]

2. Description of the Related Art Fried foods such as croquettes are eaten widely and become indispensable to the current dietary life. A factor that determines the taste of the fried food is that the texture of the fried food must be crispy. In recent years, in particular, in frozen foods such as croquettes, foodstuff manufacturers have formed ingredients from clothes and provided them to consumers through frozen distribution, and consumers can eat the molded products simply by frying them. In a more advanced form of distribution, the foodstuff manufacturer performs frozen distribution after frying, and consumers can eat the fried food simply by cooking it in a microwave oven. Fly in the
The simplicity of fried food cooking is pursued, and it is desired that the crispy feeling of fried food is not lost even in this simple cooking. Generally, in order to impart a crisp feeling to fried foods, complicated conditions such as the temperature of adjusting the dough, the method of adjusting the dough, and the temperature of frying are required, and setting these conditions is the skill of cooks. However,
As mentioned above, there is naturally a demand for fried food with a crispy texture as simple as possible,
In response to these demands, deep-frozen frozen foods have been eagerly improved. For example, in JP-A-6-153795, by adding a non-aqueous emulsified dispersion obtained by mixing fats and oils and finely ground grains at a specific ratio to a batter solution, the texture of freshly fried food, and even when frozen and thawed, Improvements have been made by reducing the texture, and in JP-A-4-365457, improvements have been made by blending a solid fat powder such as cocoa butter having a specific SFC. Although these improvements certainly have a certain effect on improving the texture after frying and maintaining the crispness after freezing and thawing, problems arise when these techniques are used for fried foods for microwave ovens.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to solve the above-mentioned problems. That is, the actual distribution state of fried frozen food is actually thawed a little when the consumer brings it home from the frozen food counter, and is actually frozen again in the home refrigerator. After the exposure, there is a problem that a sufficient crunchiness cannot be obtained even by heat treatment in a microwave oven or the like.

[0004] In the future, in microwave cooking, which is the most effective means for simplifying fry cooking at home, the development of fried frozen foods that can have a crunchy feeling is indispensable.

[0005]

Means for Solving the Problems In view of the above-mentioned situation, the present inventors considered that the physical properties of fats and oils added to fry batters for improving the texture were improved in the temperature cycle in the frozen distribution of fried frozen foods. As a result of intensive examination of the effect on the texture after the range was increased after exposure, by adding edible oils and fats showing certain fats and oils properties to the batter for frying, even if exposed to temperature cycles in frozen circulation The present inventors have found that the texture after the range-up of the frozen deep-fried food can maintain a crunchy feeling, and have reached the present invention.

That is, the present invention relates to an edible oil and fat,
Fat and oil for batter, wherein the solid fat content at 15 ° C. is 15% to 35% and the solid fat content at 15 ° C. is 0 to 10%, and the batter for frying comprising the fat and oil ,.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The edible oil / fat of the present invention has a solid fat content at 10 ° C. of 15 to 35%, preferably 20 to 35%,
Solid fat content at 15 ° C. is from 0 to 10%, preferably from 5 to
It needs to be 10%. If the solid fat content at each of these temperatures is lower than specified, freezing,
If the deep-frozen frozen food is subjected to a range-up after being subjected to a weak thawing cycle, a sufficient crunch cannot be obtained. Conversely, even if the solid fat content at each temperature is higher than the specified one, it becomes impossible to maintain the crispness of the deep-frozen frozen food after exposure to the freezing and weak thawing cycles.

[0008] The method of measuring the solid fat content here is a numerical value obtained by a calorimetric analysis (DSC) method, which measures the amount of heat absorbed when a completely solidified fat sample is heated at a constant heating rate. Then, it is calculated by the ratio of the total amount of heat absorbed until the oil / fat sample completely melts and the amount absorbed heat up to an arbitrary temperature. This is expressed as follows. Solid fat content (%) = (total endothermic amount / endothermic amount from heating start temperature to arbitrary temperature) × 100 The raw material of the edible oil / fat of the present invention is not particularly limited as long as it is an oil / fat that can be used for food. Without limitation, for example,
Rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, illipe fat, borneo tallow fat, Vegetable oils and fats such as cocoa butter, coconut oil and palm kernel oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil, whale oil and the like can be exemplified, and can be hardened, separated, transesterified, etc. depending on the raw material. .

For example, a liquid oil such as rapeseed oil has an iodine value of 9
For a semi-liquid oil such as palm oil, which has been hydrogenated (hardened) to 0 or less, palm oil super olein obtained by refractionating (fractionating) palm olein is suitable.

It is unknown why edible oils and fats having a solid fat content specified in the present invention exhibit excellent texture during freezing and weak thawing. , Less than about 10 ° C. In this temperature range, the fats and oils of the present invention exhibit extremely good plasticity, whereby a thin film can be dispersed in a dough, thereby preventing gelatinization of starch and formation of a wheat gluten network,
It is estimated that the migration of water during freezing and weak thawing was also prevented.

Next, a fry batter containing batter fat and oil having such characteristics will be described.

The batter of the present invention is not particularly limited as long as it contains known ingredients for batter for frying. For example, usually, one or two or more kinds of flour, starch and soybean protein and fats and oils for batter are used. Can be included. The amount of the fat or oil for batter is not specified, but can be usually about 10 to 65% by weight based on the batter dry solid content.

In particular, the combined use of the batter's fat and oil of the present invention and soybean protein in the batter has the effect of further enhancing the crispness after the range-up of the above-mentioned frozen deep-fried food.

Here, the soybean protein is not particularly limited, and a known soybean protein such as a commercially available soybean protein can be used.

The method for producing the batter of the present invention can use a known method, and there is no particular limitation on the mode of use of the fat or oil for batter of the present invention. For example, after dispersing soybean protein in cold water, stirring, adding the batter's fat and oil of the present invention, stirring again with a homomixer, and adding a commercially available batter mix powder to prepare a batter.

[0016]

The embodiments of the present invention will be described below with reference to examples. Examples 1 to 3 (Production of fats and oils) Rapeseed oil (iodine value 117) was hardened by a conventional method using a nickel catalyst to obtain hardened rapeseed oil A. Further, after the palm oil (iodine value 56) was subjected to dry fractionation, the low melting point side was recovered, and the solvent was fractionated using hexane to obtain a low melting palm oil A and a low melting palm oil B. The solid fat content, iodine value, and rising melting point of these DSCs were as shown in the following table.

[0017]

[Table 1] (Physical properties of oils and fats used) ---------------------------------------- ----------------- Hardened rapeseed oil A Low melting palm oil A Low melting palm oil B -------------------- ------------------------------------- SFC 10 ℃ 20.3 23.0 32.0 15 ℃ 9.5 6.5 8.6- -------------------------------------------------- ----- Rising melting point (℃) 17.0 9.8 12.6 Iodine value 88 67 65 -------------------------------- ------------------------- (Preparation of batter) Commercially available batter mix (JP Qing DCA
Separate soybean protein (“Fujipro E” manufactured by Fuji Oil Co., Ltd.) was dissolved in cold water, the above fats and oils were added, and the mixture was emulsified with a homomixer to form a batter.

[0018]

[Table 2] (Battery composition) (Unit is parts by weight) ------------------------------------ -------------------- Example 1 Example 2 Example 3 --------------------- ----------------------------------- Commercial batter mix 100 100 100 Separated soy protein 8 8 8 Hardened rapeseed oil A 100--Low melting point palm oil A-100-Low melting point palm oil B--100 Cold water (5 ℃) 515 515 515 ----------------- --------------------------------------- The middle type is three times the weight of commercially available dried mashed potatoes Of the ingredients shown in Table 3 prepared in advance and mixed with the hot water returned by hot water. (Cycle test) As a cycle test, this medium seed was formed into 20 g each, and each of them was emulsified with 10 g of emulsified batter and 10 g of bread crumbs, and then put in soybean white squeezed oil.
Fry at 180 ° C for 3 minutes, freeze in a shock freezer at -50 ° C for 1 hour, store at -18 ° C for 16 hours, leave at 20 ° C for 2 hours and return to -18 ° C.
As one cycle, the one after three cycles was thawed and heated in a microwave oven and evaluated by tasting.

[0019]

[Table 3] (Mixed species) (Unit is parts by weight) -------------------------- Onion 150 Cow meat 75 Beef tallow 30 Soy white squeezed Oil 15 Salt 2.5 Pepper 0.5 Sugar 5 -------------------------- (Sensory evaluation) Sensory evaluation was performed by 10 panelists, Was evaluated on a scale of 1 to 10, and the average value was obtained.
In addition, 8 points or more were judged to have sufficient crunchiness, and less than 8 points were judged to be insufficient.

The results of the sensory evaluation are shown in Table 4.

[0021]

[Table 4] (Sensory evaluation results) ----------------------------------------- -Examples Example 1 Example 2 Example 3 -------------------------------------- ---- Evaluation point 9.5 9.6 9.0 ----------------------------------------- -From the above results, the fried food using the batter's fat according to the present invention does not lose its crispness even after a range up (heating by microwave oven) even under severe temperature conditions such as freezing and weak thawing. It can be seen that they have excellent texture. Comparative Examples 1 to 3 Rapeseed oil (iodine value 117) was hardened by a conventional method using a nickel catalyst, and hardened rapeseed oil B and hardened rapeseed oil C having different degrees of hardening.
I got Palm oil (iodine value 56) was separated by dry fractionation to collect a low-melting point fraction, which was again subjected to dry fractionation to collect a low-melting-point portion to obtain low-melting point palm oil C. Table 5 shows the solid fat content, ascending melting point and iodine value by DSC.

[0022]

[Table 5] (Physical properties of oils and fats used) ---------------------------------------- --------------------- Hardened rapeseed oil B Hardened rapeseed oil C Low melting point palm oil C ------------------ ------------------------------------------- 10 ℃ 5.8 34.8 42.0 15 ℃ 1.0 20 21.0 ----------------------------------------------- -------------- Rising melting point (℃) 11.0 22.5 14.0 Iodine value 92 82 61 ----------------------- -------------------------------------- The composition shown in Table 6 using these fats and oils A batter was prepared in the same manner as in the example (with the same blending as in the example except for fats and oils), and a medium seed, a batter, and breadcrumbs were applied as in the example,
After frying and the same cycle test, sensory evaluation was performed.

[0023]

[Table 6] (Battery composition) (Unit is parts by weight) ------------------------------------ -------------------- Comparative Example 1 Comparative Example 2 Comparative Example 3 --------------------- ----------------------------------- Commercial batter mix 100 100 100 Isolated soy protein 8 8 8 Hardened rapeseed oil B 100--Hardened Rapeseed Oil C-100-Low Melting Palm Oil C--100 Cold Water (5 ℃) 515 515 515 ------------------- ------------------------------------- Table 7 shows the results of the sensory evaluation.

[0024]

[Table 7] (Results of sensory evaluation) ----------------------------------------- ------ Example Comparative Example 1 Comparative Example 2 Comparative Example 3 --------------------------------- -------------- Rating 6.4 5.0 7.1 ------------------------------- ---------------- From these results, the solid fat content of the fats and oils used is 15-35% at 10 ° C and 0-10% at 15 ° C. It was found that if they were significantly different, it was not possible to maintain the crunchy texture of the fried food after microwave cooking after being subjected to the freezing and weak thawing cycles.

[0025]

Effect of the Invention According to the present invention, a batter capable of maintaining a crunchy feeling even when a deep-frozen frozen food is exposed to a cycle of freezing and weak thawing and then being cooked in a microwave oven, and batter fats and oils used for the batter have been made possible. is there. As a result, it is possible to save the trouble of cooking at home, and also to maintain the indispensable texture of fried food, that is, to maintain a crunchy feeling even under frozen distribution and storage conditions, and to supply simple and delicious fried frozen food. Is made possible.

Claims (3)

(57) [Claims] 1. An edible oil or fat having a solid fat content at 10 ° C. of 15% to 35%, and a solid fat content at 15 ° C.
Fat for batter, characterized in that it is 0 to 10%. 2. The batter's fat according to claim 1, wherein the edible fat is a fat obtained by curing a vegetable oil having an iodine value of 100 or more to an iodine value of 90 or less, or palm oil super olein. 3. An edible fat or oil having a solid fat content at 10 ° C. of 15% to 35% and a solid fat content at 15 ° C.
A batter for frying, characterized in that it contains a fat and oil for batter which is 0 to 10%.