JP4968072B2 - Fried food and method for producing the same - Google Patents

Description

  The present invention relates to a fried food and a method for producing the same.

Fried foods such as tonkatsu, deep-fried chicken, croquettes, and tempura are popular foods that allow you to taste the juiciness of ingredients such as meat and seafood, and the texture of crispy clothing. With the recent changes in dietary habits, these fried foods are increasingly sold in the form of prepared foods, bento boxes, etc., and in the form of frozen foods that can be eaten simply by heating in a microwave oven. ing.
However, when it is sold in the form as described above, since it takes a long time for consumers to eat, the moisture in the ingredients moves to the clothing during distribution and storage, and the crispy feeling of the clothing, The juicy feeling sometimes deteriorated over time. In particular, when oil-dried fried food is refrigerated or frozen and then reheated with a microwave oven or the like and eaten, the aging of the texture becomes noticeable.

  Several proposals have been made so far for techniques for reducing such deterioration of food texture with time.

Patent Document 1 describes that an emulsion layer, a first blender layer, an emulsion batter layer, and a second blender layer are formed in this order on the middle surface of a vegetable croquette. The first bleeder layer, the emulsion batter layer, and the second bleeder layer form a garment.
Here, it is supposed that a layer formed of soybean oil containing dietary fiber can be formed instead of the emulsion layer. According to the technology described in this document, there is almost no moisture transfer from ingredients to clothes even in frozen storage over a period of more than one month. It is said that it is possible to prevent a decrease in the soft feeling.

  Patent Document 2 describes that a mixture of wet heat starch dispersed in soybean salad oil is attached to the surface of shrimp cream croquette. According to the technique described in this document, it is said that moisture transfer from ingredients during storage to clothing can be prevented, and a good texture just after fried can be maintained for a long time.

  Patent Document 3 describes that after croquette patties are immersed in salad oil, pregelatinized wheat flour, emulsion batter and bread crumb are attached thereto.

  Patent Document 4 describes that ingredients are coated with a prebatter in which a soy salad oil is dispersed with a film-forming substance such as a saccharide melted at an oil temperature and a wet heat-treated starch.

Furthermore, Patent Document 5 describes that a coating agent containing refined palm oil, rapeseed oil, 20 mesh bread crumbs, pregelatinized starch, egg white powder and an emulsifier is attached to pork loin.
JP 7-255402 A JP-A-7-250628 JP-A-8-154596 JP 2001-269126 A JP 2004-329071 A

  In the technique described in the above-mentioned patent document, it is considered that the decrease in the crispness of the garment is suppressed by making the oil or fat exist between the ingredients and the garment or by making the water-absorbing substance present. However, with the techniques described in the above-mentioned patent documents, it has been difficult to sufficiently suppress the deterioration of the texture with time as described below.

  In Patent Document 1, as described above, instead of the emulsion layer, an oil agent composed of soybean oil and dietary fibers may be attached to the surface of the middle seed to form an oil agent layer. There were the following problems. That is, what shows fluidity | liquidity is used as an oil agent made to adhere to a medium seed | species surface. For this reason, the thickness of the layer formed by the adhesion of the oil agent is too thin to sufficiently prevent moisture migration. Further, during the distribution of fried foods, the atmospheric temperature may rise to a high temperature of 40 ° C. In such cases, the shape retention of the oil agent layer may not be sufficient.

  Moreover, although the technique described in Patent Document 1 forms an emulsion batter layer in a garment composed of a first bleeder layer, an emulsion batter layer, and a second bleeder layer, this emulsion batter layer is relatively Contains a lot of moisture. For this reason, the moisture in the emulsion batter layer moves to the outer second bleeder layer during oil dipping and causes a decrease in the crispness of the clothes.

  On the other hand, in patent document 2, in order to disperse | distribute starch favorably in fats and oils, comparatively much fats and oils are mix | blended in a mixture, and the viscosity of a mixture is reduced. For this reason, when a fluid mixed liquid is used, the layer of the mixed liquid cannot be formed sufficiently thick on the surface of the ingredients, and a covering property that can effectively prevent moisture migration may not be obtained. there were. Moreover, since starch and fats and oils with low oil-absorbing property are mixed, there was room for improvement in terms of retaining fats and oils near the surface of the ingredients.

  Moreover, in the technique of patent document 3, since wheat flour was made to adhere to the outer side of salad oil, wheat flour was not able to fully absorb salad oil. For this reason, the salad oil is not retained, the salad oil tends to flow during manufacture, distribution, or storage, and the barrier layer may be broken. Thereby, the water | moisture content in an ingredient may move to the layer of bread crumbs via an emulsion batter layer. In addition, since an emulsion batter is used, there is a concern that the crispness of the garment may be reduced as in Patent Document 1.

  In the case of the technique described in Patent Document 4, there is a problem similar to that of Patent Document 1 and Patent Document 2.

  Furthermore, in the technique described in Patent Document 5, as described in the Examples, in order to attach a fluid and viscous coating agent to the ingredient, when the coating agent is adhered to the ingredient, In some cases, the coating agent does not uniformly adhere to the entire surface of the ingredients, resulting in uneven adhesion. For this reason, a part where the coating agent is not attached or a part where the attached amount is small is formed, and this part becomes a moisture transfer route, and the moisture content of the clothes may increase. In addition, a large amount of the coating agent adheres, and the taste may be deteriorated or the clothes may be thick.

  As described above, even with the conventional technique, it has been difficult to suppress a decrease in the crispness of the clothes during eating. This invention is made | formed in view of the said situation, and suppresses the fall of the crisp feeling of the clothing of fried food at the time of distribution | circulation and a preservation | save.

  The present inventor has intensively studied a technique for maintaining the crispness of fried food even when left for a long time after frying, or when it is reheated after being frozen or refrigerated after cooking. It was. As a result, it has been found that a decrease in crispness can be suppressed by including an oil-absorbing substance and oil and fat between the ingredients and the garment and forming a non-flowable barrier layer at 40 ° C. It was.

According to the present invention, comprising: an ingredient; a garment that covers the ingredient; and a barrier layer that is provided between the ingredient and the garment and covers the ingredient, the barrier layer comprising: together comprising an oil substance and oils, Ri layer der showing a non-flowable at 40 ° C., the oil-absorbing material, is one or more substances selected from the group consisting of dietary fiber, protein, or dry Breading Fried food is provided.

  The fried food of the present invention includes a barrier layer that covers the outside of the ingredients between the ingredients and the clothes. And a barrier layer contains an oil-absorbing substance and fats and oils, and shows non-flowability in 40 degreeC.

  In the present specification, the “barrier layer” is a non-flowable layer that physically shields the clothing from the ingredients. Moreover, in this specification, the barrier layer being non-flowable means that the barrier layer does not flow but maintains its shape retaining property when left at 40 ° C. The shape retaining property is the shape retaining property that can suppress the moisture transfer from the ingredients to the clothes. Moreover, 40 degreeC is a typical value of the temperature which may rise at the time of distribution | circulation and a preservation | save. By making the properties of the barrier layer at this typical temperature non-flowable, it is possible to guarantee the effect of suppressing moisture migration during distribution and storage.

  According to the present invention, since the barrier layer exhibits non-fluidity at 40 ° C., the shape retention of the barrier layer is maintained even when the ambient temperature rises during distribution or storage. For this reason, the progress of moisture transfer from the ingredients to the clothes can be effectively suppressed. In addition, the atmospheric temperature may fluctuate within a predetermined range during storage of fried food. From such a viewpoint, it is preferable to set the temperature at which the barrier layer exhibits non-fluidity to a high value, and for example, the layer can exhibit non-fluidity at 50 ° C. Thereby, the progress of moisture transfer from the ingredients to the clothing during storage can be further effectively suppressed. Moreover, it is more preferable that the barrier layer has shape retention even at the oil temperature. As such a configuration, for example, a configuration in which the barrier layer is a layer exhibiting non-fluidity at 120 ° C. can be mentioned. By carrying out like this, the water | moisture content movement at the time of oiling can be suppressed more reliably. Further, the barrier layer is preferably formed on the entire outer surface of the ingredient, but may be formed at least on a part of the outer part of the ingredient as long as the effect of blocking the moisture movement path is exhibited.

  Here, as a means for suppressing the moisture transfer from the ingredients to the clothes, it is conceivable to provide a barrier material, that is, fats and oils between them. However, when fluid oil or fat is simply adhered to the outside of the ingredients, the oil or oil flows, so that barrier properties that can withstand long-term storage are not exhibited. Therefore, in the present invention, it is possible to effectively transfer moisture from ingredients to clothing during distribution and storage by providing a barrier layer that absorbs fats and oils in an oil-absorbing substance and exhibits non-fluidity at 40 ° C. Can be suppressed. Therefore, according to this invention, the crisp feeling of clothing and the juicy feeling of ingredients are maintained over a long period of time.

  Further, as a conventional example in which an intervening layer is provided between an ingredient and a garment, for example, there is Patent Document 1 described above in the section of the background art. In the technique described in this document, as described above, a layer formed of an oil containing dietary fiber and soybean oil is provided between the ingredients and the clothes. This layer is formed by immersing ingredients in an oil obtained by premixing dietary fiber and soybean oil. At this time, since the blending amount of soybean oil in the oil agent was large, the oil agent had fluidity, and the coating layer could not be formed sufficiently thick. For this reason, the effect of physically shielding the clothing from the ingredients may not be sufficiently achieved. Moreover, since soybean oil is easy to move, soybean oil could not be sufficiently held on the surface of the ingredients, and there was a concern that a moisture transfer route was formed.

  On the other hand, in this invention, the barrier layer which coat | covers an ingredient is non-flowable at 40 degreeC, and the oil absorbing substance in a barrier layer hold | maintains fats and oils firmly. For this reason, the barrier layer has a configuration excellent in shape retention. For this reason, the movement path | route of the water | moisture content from the ingredients at the time of distribution | circulation or a preservation | save is interrupted | blocked, and a water | moisture content transfer can be suppressed effectively. Therefore, a crisp feeling can be maintained.

  It should be noted that the fried food of the present invention may be distributed and stored in a state prior to oiling or may be already oiled. The fried food of the present invention may be frozen.

  In the fried food of the present invention, the oil-absorbing substance is contained in the barrier layer in the viewpoint of effectively suppressing moisture transfer due to the barrier property of fats and oils while ensuring the shape retention of the barrier layer. It is preferable that the rate is greater than 30% by mass and 99% by mass or less based on the entire barrier layer.

  Moreover, in the fried food of the present invention, the amount of the fats and oils in the barrier layer may be less than the sum of the oil absorption amounts of the oil-absorbing substances contained in the barrier layer before oiling. In this way, the oil and fat contained in the barrier layer can be more reliably absorbed by the oil-absorbing substance. For this reason, the barrier layer can be made more non-flowable and its shape retention can be further improved.

In the present invention, the oil-absorbing substance is a substance that absorbs fat and oil to such an extent that the barrier layer exhibits non-fluidity at 40 ° C., for example, the oil absorption amount by the oil absorption measurement method of JIS K5101 is 55 g / 100 g or more. It can be a substance. With such a high oil absorption property, the fat and oil in the barrier layer is more reliably absorbed by the oil absorbing material and retained in the layer. For this reason, the flow of fats and oils can be suppressed more effectively, and the shape retention of the barrier layer can be improved. Therefore, the movement of moisture accompanying the flow of fats and oils can be more effectively suppressed, and the decrease in the crispness of the clothes can be further suppressed. Moreover, since the usage-amount of an oil absorbing substance can further be reduced and a barrier layer can be made thin, the change of taste can be suppressed. The oil-absorbing substance is preferably a substance that absorbs fats and oils to such an extent that the shape retention of the barrier layer can be ensured even when dipping. Further, in the present invention, the oil absorbing material, food product fibers, protein, or may include one or more substances selected from the group consisting of dry bread flour.

In the present invention, the barrier layer may be provided in contact with the surface of the ingredient, or an intervening layer may be provided between the barrier layer and the ingredient. For example, the present invention further comprises a floured adhering to the surface of the ingredient, the ball striking Chi powder is dietary fiber described above as examples of the group i.e. oil-absorbing materials, proteins, were or from the group consisting of dry bread flour It may contain one or two or more selected. By adopting a structure in which dusting material containing an oil-absorbing substance adheres to the surface of the ingredient, it is possible to suppress the barrier layer from peeling from the ingredient. For this reason, the storage stability of fried food can be further improved.

  By the way, the temperature zone around 40 ° C. is a temperature zone used for forming the intervening layer in the conventional technique for forming the intervening layer between the ingredients and the clothes. For example, in Patent Document 5 described above in the section of the background art, a blending component of a coating agent is mixed in advance to produce a fluid coating agent at 40 ° C., and this is adhered to the surface of the ingredients. However, such a method cannot form a non-flowable layer at 40 ° C.

  Therefore, in the present invention, the barrier layer is formed by a method in which the constituent components of the barrier layer are not mixed in advance. By doing so, it is possible to cover the ingredients with a barrier layer that exhibits non-flowability even at 40 ° C.

  That is, according to the present invention, after attaching fats and oils to the outside of the ingredients, attaching an oil-absorbing substance to form a barrier layer so as to cover the ingredients; and on the outside of the barrier layers Forming a garment, and a method for producing a fried food.

  In the production method of the present invention, after the oil and fat is adhered between the ingredient and the garment, a layer formed by applying a fluid mixture is formed on the outside of the ingredient in order to adhere the oil-absorbing substance. Unlike the case, a non-flowable barrier layer having shape retention at 40 ° C. can be formed.

  In the fried food of the present invention, the barrier layer includes a first layer and a second layer laminated in this order from the ingredients to the clothing, and the first layer and the second layer are Any of them may be a layer containing an oil-absorbing substance and fats and oils.

  Further, in the method for producing fried food of the present invention, the step of forming the barrier layer may repeat the procedure of attaching the oil-absorbing substance a plurality of times after attaching the fat to the outside of the ingredients. Good.

In the case where the barrier layer is a single layer, if it is attempted to form the barrier layer thinly, uneven adhesion or defects may occur on the barrier layer. In addition, when the surface of the material is not sufficiently covered with the barrier layer, moisture may move from a region where the barrier layer is not sufficiently covered. On the other hand, when it is going to coat | cover the whole outer side of an ingredient with a single | mono layer barrier layer, in order to ensure coverage, the thickness of a barrier layer may become large. In such a case, there is a concern that the taste is lowered.
Therefore, in the present invention, by further forming a barrier layer, even when the thickness of each of the first layer and the second layer is reduced, it is possible to further improve the outer covering property of the ingredients. it can. Moreover, it is possible to suppress the occurrence of unevenness in the thickness of the barrier layer. Therefore, the movement of moisture from the ingredients to the clothing can be more reliably blocked, and the crispness of the clothing at the time of eating can be improved.

  Further, by making the barrier layer a laminated structure, for each of the first layer located on the ingredient side and the second layer located on the clothing side, the material of the oil and fat and the oil-absorbing substance can be selected, Different functions can be exhibited by one layer and the second layer. For example, in the present invention, the first layer contains a first oil-absorbing substance, the second layer contains a second oil-absorbing substance, and the second oil-absorbing substance contains the first oil-absorbing substance. It can be set as the structure which is a lower oil absorption amount than one oil-absorbing substance. In this way, while improving the adhesion between the ingredients and the first layer, the shape retention of the second layer is made relatively high with respect to the first layer, so that the shape of the barrier layer is maintained. Can be improved.

In the present invention, the first oil-absorbing material is a dietary fiber, Contact and one of a dry bread flour or two or more, the second oil-absorbing materials, dietary fiber, protein, and dry Breading 1 type or 2 types or more may be sufficient. More specifically, the first oil-absorbing substance may be dietary fiber, and the second oil-absorbing substance may be dry bread crumbs. If it carries out like this, the shape retention property of a barrier layer can be improved further, and the fall of the crisp feeling of clothes can be suppressed much more reliably.

  As described above, according to the present invention, a barrier layer that covers the material is provided between the material and the garment, and the barrier layer contains the oil-absorbing substance and the oil and fat, and does not flow at 40 ° C. By setting it as the structure which shows property, the fall of the crisp feeling of the clothing of fried food at the time of distribution | circulation and a preservation | save can be suppressed.

The above-described object and other objects, features, and advantages will become more apparent from the preferred embodiments described below and the accompanying drawings.
It is sectional drawing which shows the structure of the fried food in this embodiment. It is sectional drawing which shows the structure of the fried food in this embodiment. It is a figure which shows the measurement result of the moisture content of the tonkatsu clothes in this embodiment. It is sectional drawing which shows the structure of fried food.

  In the present invention, the fried food has a structure in which ingredients are wrapped in clothes, and includes both modes before and after oil frying. Moreover, you may eat immediately after dripping, or you may eat after the storage period after dripping. Moreover, frozen food and chilled food may be used, and these may be thawed or heated. Examples of the fried food include fried breaded bread, fried chicken, fritters, tempura, nuggets, fried food wrapped in noodle strips, and fried foods wrapped in dough.

Of these, the breads with bread crumbs include those with batter and bread crumbs, more specifically,
Croquettes such as potato croquettes and cream croquettes;
Examples include cutlet such as tonkatsu, beef cutlet, chicken cutlet, and cutlet cutlet; and marine fries such as fried shrimp, fried oysters and fried oysters.

  Further, as the deep-fried foods, more specifically, deep-fried foods of various meats such as chicken, pork and beef can be mentioned.

Tempura includes marine products such as shrimp, kiss, and eel;
Tempura of vegetables such as potatoes, pumpkins, peppers and eggplants; and kakiage.

  More specifically, examples of fried foods wrapped in noodle strips include Chinese side dishes such as fried dumplings, fried shochu, fried spring rolls. In addition, examples of fries wrapped in dough include American dogs.

In the present invention, as the material of the ingredients,
Meat such as pork, beef and chicken;
Examples include raw materials such as shrimp, crabs, scallops, squid, white fish, horse mackerel, kiss, and eel; and various vegetables such as carrots, eggplants, potatoes, onions, pumpkins, peppers, and mushrooms.

  In the fried food of the present invention, since the barrier layer showing non-fluidity at 40 ° C. covers the surface of the ingredients, the moisture transfer from the ingredients to the clothes can be effectively suppressed. For this reason, distribution and storage even when ingredients are bulky fresh food products such as cutlets, marine fried foods, fried chickens, etc., and it is difficult to mix additives into ingredients. Moisture migration at the time can be effectively suppressed. For this reason, while suppressing the fall of the crisp feeling of the clothing at the time of distribution | circulation and storage, the fall of the juicy feeling of ingredients can be suppressed.

  From the viewpoint of further improving the shape retention of the barrier layer, the content of the oil-absorbing substance in the barrier layer before dipping is preferably greater than 30% by mass, more preferably 35% by mass, based on the entire barrier layer. % Or more, more preferably 40% by mass or more. In addition, the content of the oil-absorbing substance in the barrier layer before oiling is 99% by mass or less based on the entire barrier layer from the viewpoint of effectively bringing about the effect of suppressing moisture movement due to the barrier property of fats and oils. Is more preferably 90% by mass or less, still more preferably 80% by mass or less. Moreover, it is preferable that the amount of fats and oils in the barrier layer is less than the sum of the oil absorption amounts of the oil-absorbing substances contained in the barrier layer before the oil is dispensed. By doing so, the oil and fat in the barrier layer can be more reliably absorbed by the oil-absorbing substance. For this reason, it can suppress more reliably that a barrier layer shows fluidity | liquidity, and can improve shape retention.

  The oil-absorbing substance is a substance having an oil absorption amount of, for example, 55 g / 100 g or more, preferably 60 g / 100 g or more, more preferably 70 g / 100 g or more according to the oil absorption measurement method of JIS K5101. Such substances have higher oil absorption than conventional materials, and can absorb and retain fats and oils reliably in a small amount. In order to physically shield the clothing from the ingredients, it is effective to interpose oils and fats between them, but in the conventional technology, the intervening layer has fluidity, so that the barrier coverage is low. In some cases, the moisture content of the garment tends to increase. Therefore, in the present invention, in order to form a non-flowable barrier layer at 40 ° C., an oil-absorbing substance having a higher oil-absorbing property than conventional materials is used. If such an oil-absorbing substance is used, a sufficient amount of oil and fat can be present between the clothes and the ingredients, and the oil and fat can be absorbed by the oil-absorbing substance, thereby making the barrier layer a non-flowable layer. . Thereby, the shape retention of a barrier layer can be improved and the moisture transfer between an ingredient and clothes can be controlled more certainly. Moreover, the usage-amount of an oil-absorbing substance can be reduced and the film thickness of a barrier layer can be made thin. For this reason, the fall of the taste by the increase in the layer thickness of a barrier layer can be suppressed, ensuring the barrier property between ingredients and clothes enough.

  The upper limit of the oil absorption amount of the oil-absorbing substance is not particularly limited, but it is sufficient if the oil absorption amount according to the oil absorption measurement method of JIS K5101 is, for example, 1000 g / 100 g or less.

  When the barrier layer contains a plurality of oil-absorbing substances, the oil absorption amount is calculated by mass average. Here, as described later in the second embodiment, when the barrier layer has a multilayer structure, it is determined whether each layer unit forming the multilayer structure contains a plurality of oil-absorbing substances.

Examples of the oil-absorbing substance include dry bread crumbs;
Dietary fibers such as wheat fiber, corn fiber, pea fiber, and cellulose;
Proteins such as vegetable proteins such as pea protein, soybean protein, and corn protein, animal proteins such as egg white powder and egg yolk powder; and oligosaccharides such as porous dextrin can be used. These materials may be used alone or in combination of two or more. These may be water-soluble or insoluble in water. Starch and wheat flour are not preferable in that it is difficult to form a non-flowable barrier layer.

  Examples of dry bread crumbs include electrode bread crumbs, roast bread crumbs, and bread crumbs.

  Examples of the corn fiber include water-soluble SELFUR # 200 manufactured by Nippon Food Processing Co., Ltd., and Cell Ace 80 manufactured by Insoluble Japan Food Processing Co., Ltd. Examples of wheat fiber include Rettenmeier Vitacell WF200 and Rettenmeyer Vitacell WF600. Examples of pea fiber include PI-FM manufactured by Organo Corporation. Moreover, as a cellulose, Asahi Kasei Co., Ltd. Theolaus (trademark) is mentioned, for example.

  Examples of the porous dextrin include Pine Flow S manufactured by Matsutani Chemical Industry Co., Ltd. Examples of pea protein include PP-CS manufactured by Organo Corporation. Examples of soy protein include New Fresh made by Showa Sangyo Co., Ltd. An example of corn protein is twein.

From the viewpoint of further improving the shape retention of the barrier layer, the particle size of the oil-absorbing substance is, for example, preferably a number average particle size in a dry state of 100 μm or more, more preferably 150 μm or more. Further, the mesh size in the dry state of the oil-absorbing substance is preferably 150 M through or more, and more preferably 100 M through or more.
Further, from the viewpoint of uniformly forming a thin barrier layer on the entire outer side of the ingredient, for example, the number average particle diameter in the dry state of the oil-absorbing substance is preferably 500 μm or less, more preferably 300 μm or less. Further, the mesh size in the dry state of the oil-absorbing substance is preferably 30M through or less, more preferably 35M through or less.

  Furthermore, when dry bread crumbs are used as the oil-absorbing substance, the softening of the clothes due to moisture transfer is more reliably suppressed, and the mesh size at the time of drying is set to, for example, 30M through from the viewpoint of further improving the shape retention during oiling. The following. Further, when the oil-absorbing substance is dietary fiber, protein, and oligosaccharide, the mesh size is set to 100 M through or less, for example. Thus, the barrier function in a barrier layer can be more effectively exhibited by setting the mesh size of an oil-absorbing substance according to the kind of oil-absorbing substance.

  Moreover, as fats and oils, liquid or solid edible fats and oils can be used at room temperature (25 degreeC). When solid fats are used at room temperature, higher melting point fats are used than when liquid fats are used, and the shape retention of the barrier layer can be further improved.

Specific examples of fats and oils include canola oil, safflower oil, corn oil, soybean oil, palm oil, palm oil, olive oil, peanut oil, sunflower oil, sesame oil, and the like that are liquid at room temperature; and shortening, lard, butter, margarine, etc. Examples include solid oils and fats at room temperature. As long as it is an edible oil or fat, either animal oil or vegetable oil may be used. Moreover, these may be used independently and may be used in combination of multiple types.

  Hereinafter, embodiments of the present invention will be described in more detail with reference to the drawings. In all the drawings, common constituent elements are given the same reference numerals, and common descriptions in the following description are omitted as appropriate.

(First embodiment)
FIG. 1 is a cross-sectional view showing the configuration of the fried food of this embodiment. The fried food 100 shown in FIG. 1 includes an ingredient 101, a garment (cloth portion 109) that covers the ingredient 101, and a barrier layer 103.
Although it is preferable that the clothing portion 109 covers the entire outer side of the ingredient 101, the outer part of the ingredient 101 may be covered.
The barrier layer 103 is provided between the ingredient 101 and the clothing part 109 and covers the ingredient 101. The barrier layer 103 is a layer that contains an oil-absorbing substance and fats and oils and exhibits non-fluidity at 40 ° C.
Before dipping, the content of the oil-absorbing substance in the barrier layer 103 is greater than 30% by mass and equal to or less than 99% by mass based on the entire barrier layer 103. In addition, the amount of fat and oil in the barrier layer 103 is smaller than the sum of the oil absorption amounts of the oil-absorbing substances contained in the barrier layer 103 before the oiling.
The oil absorption amount of the oil absorbing substance is, for example, 55 g / 100 g or more. The oil-absorbing substance is one or more substances selected from the group consisting of dietary fiber, protein, oligosaccharide or dry bread flour, for example.
The barrier layer 103 further includes dusting powder (not shown) attached to the surface of the ingredient 101. As the dusting powder, one or more substances selected from the group described above as an example of the oil-absorbing substance are preferably used. An intervening layer may exist between the barrier layer 103 and the clothing part 109.
The fried food 100 may be oil-frozen and stored frozen.

  The thickness of the barrier layer 103 is preferably 10 μm or more, and more preferably 100 μm or more, in a state before oiling, from the viewpoint of reliably suppressing moisture transfer from the ingredients 101 to the clothing part 109. Further, the thickness of the barrier layer 103 is preferably 3 mm or less, more preferably 2 mm or less in the state before the oil is added, from the viewpoint of suppressing the deterioration of the taste such as an increase in oiliness of the fried food 100.

  Here, the barrier layer 103 is a layer that exhibits non-fluidity at 40 ° C. and has shape retention. For this reason, when the barrier layer 103 is formed, when the conventional method of simply mixing oil and fat and an oil-absorbing substance and adhering the mixture to the ingredient 101 is used, it exhibits non-fluidity at 40 ° C. It was difficult to cover the material 101 with the barrier layer 103. For example, when a mixture having fluidity but high viscosity is attached to the surface of the ingredient 101, the barrier layer 103 may become too thick, which may cause a deterioration in taste. In addition, unevenness of adhesion on the surface of the ingredient 101 occurs, resulting in a region with insufficient coverage such as an exposed portion of the ingredient 101, and a sufficient effect of suppressing moisture transfer from the ingredient 101 to the clothing part 109 is obtained. In some cases, the crispness of the garment may be reduced. On the other hand, when the fluidity of the mixture is high, the layer thickness of the barrier layer 103 on the surface of the material 101 becomes too thin, and sufficient coverage may not be obtained.

Therefore, in this embodiment and the following embodiments, the oil-absorbing substance and the oil / fat are not mixed in advance, but the oil-absorbing substance and the oil / fat are alternately attached to cover the entire outside of the ingredient 101. A fluid barrier layer 103 is formed. The manufacturing procedure of the fried food 100 includes the steps of forming the barrier layer 103 so as to cover the ingredient 101 by attaching an oil-absorbing substance after attaching oil and fat to the outside of the ingredient 101, Forming a garment portion 109 on the outside. Specifically, the fried food 100 is manufactured by the following procedure.
Step 101: An ingredient 101, for example, a slice of pork is prepared.
Step 103: The dust a is attached to the surface of the ingredient 101.
Step 105: The fats and oils A are adhered to the surface of the ingredient 101 to which the dusting powder a is adhered.
Step 107: The dust b is adhered to the fat A. Thus, the barrier layer 103 that covers the entire surface of the ingredient 101 is formed.
Step 109: A batter solution is attached to the surface of the barrier layer 103 to form a batter layer 111.
Step 111: Bread crumbs are attached to the batter liquid to form a bread crumb 113 layer.
Step 113: Oil the oil at a predetermined temperature, for example, 120 ° C. or more and 200 ° C. or less. The oil temperature can be appropriately set according to the type and size of the middle tool.
Step 115: Freeze by a method such as quick freezing by air blasting.

As described above, a frozen product of fried food with oil is obtained. The obtained frozen product may further include the following steps.
Step 117: Frozen for a predetermined period.
Step 119: Thaw and heat by a predetermined method such as microwave heating using a microwave oven or the like.

In step 103 and step 107, the oil-absorbing substances described above are used as the dusting powder a and the dusting powder b, respectively. The dusting powder a and the powdering powder b may be the same substance or different substances. Further, the dusting powder a and the dusting powder b may be powders mainly containing the above-described oil-absorbing substance, for example, powders containing 50% by mass or more of the oil-absorbing substance.
In steps 103 to 107, the oil and dust are alternately attached as described above. After the oil-absorbing substance is attached as the dust a to the entire surface of the ingredient 101, the dust a is absorbed by attaching the oil A. Furthermore, the dust b absorbs the fat A by attaching the dust b on the fat A. By these synergistic actions, the barrier layer 103 having a predetermined thickness can be uniformly formed on the entire outside of the ingredient 101.

  By attaching the dust b after attaching the fats and oils A, the vicinity of the outer surface of the barrier layer 103 can be made a region where the concentration of the dust b is higher than the inside of the barrier layer 103. Thereby, the flow of the surface of the barrier layer 103 can be suppressed and the shape retention of the barrier layer 103 can be improved. Moreover, it becomes possible to suppress the outflow of fats and oils in the barrier layer 103 at the temperature of the oil.

  Further, by attaching the dust a to the surface of the ingredient 101 before attaching the fat A, the region where the concentration of the dust a is higher than the inside of the barrier layer 103 also in the vicinity of the inner surface of the barrier layer 103. It can be. For this reason, the shape retention of the barrier layer 103 can be further improved, and the peeling between the ingredient 101 and the barrier layer 103 can be further suppressed.

  As the method for adhering the dust in step 103 and step 107, any adhering method may be used as long as it can adhere as uniformly as possible to the material 101. For example, a method is used in which a food material is pressed against the dusting powder or submerged in the dusting powder, and then the excess powder is shaken off. In addition, dust may be sprinkled or sprayed on the food material. Further, the amount of the dust b attached in Step 107 is set according to the oil absorption amount of the oil-absorbing substance in the dust b. For example, the amount of dust b that can sufficiently absorb the fat A attached to the outside of the ingredient 101 is adhered. By so doing, excess oil A that is not absorbed by the dust b does not occur, and the shape retention of the barrier layer 103 is further improved.

  As a method for attaching the fat / oil A in step 105, a method of immersing the ingredient 101 in the fat / oil or a method of spraying the fat / oil A on the ingredient 101 can be used. When using solid fats and oils at room temperature, the fats and oils may be heated in advance to a predetermined temperature, for example, a temperature of 40 ° C. or higher and 80 ° C. or lower. If it carries out like this, the handleability of the fats and oils A can further be improved, and the fats and oils A can be made to adhere to the whole surface on the ingredient 101 thinly and uniformly.

  There are no particular restrictions on the batter type and attachment method in step 109 and the clothing type and attachment method in step 111. In this embodiment, since the barrier layer 103 is formed in advance on the outside of the ingredient 101, it is not necessary to use an emulsion batter in particular, and the material of the clothing part 109 can be arbitrarily selected.

Next, the effect of this embodiment is demonstrated.
The fried food 100 has a layer structure in which a barrier layer 103 is provided between the ingredient 101 and the clothing part 109. The barrier layer 103 contains an oil-absorbing substance and fats and oils. Of these, fats and oils are barrier materials that physically shield the clothing part 109 from the ingredients 101. In order to make the oil and fat, which is such a material, absorbed by the oil-absorbing substance, it is a non-flowable layer even at 40 ° C. Since the barrier layer 103 is excellent in shape retention, the flow of fats and oils in the layer is suppressed, and the movement path of moisture from the ingredient 101 to the clothing part 109 can be effectively blocked. Therefore, it is possible to suppress a decrease in the crisp feeling of the clothing part 109 during storage and to maintain the juicy feeling of the ingredients 101. This effect is remarkably exhibited when the barrier layer 103 covers the entire outside of the ingredient 101.

  In addition, by providing the barrier layer 103, the moisture content of the garment portion 109 can be quickly and efficiently reduced even during oiling. For this reason, when the ingredient 101 is heated by the oil butter, it is effectively suppressed that moisture is transferred from the ingredient 101 to the clothing part 109, and the crisp feeling of the clothing part 109 and the juicy feeling of the ingredient 101 are reduced. Can be suppressed.

  Furthermore, by providing the barrier layer 103, the moisture content of the garment portion 109 can be quickly and efficiently reduced during oiling, so that the increase in the moisture content after freezing storage is suppressed, A decrease in the crispness can be suppressed. In this regard, there is an experiment result (FIG. 3) of the present inventor that the increase in the amount of moisture in the bread crumb 113 is delayed as the moisture in the garment portion 109 immediately after the oiling is reduced. Hereinafter, this point will be described.

  FIG. 3 is a diagram showing the measurement results of the moisture content of the tonkatsu garment. In FIG. 3, the moisture content of the clothing surface layer (bread crumb 113) is plotted against the moisture content of the entire clothing (clothing portion 109) immediately after oiling. From FIG. 3, immediately after the oiling, even if the moisture content of the entire clothing immediately after the oiling increases, the water content of the clothing surface layer does not increase significantly. As the moisture content of the entire garment increases, the moisture content of the clothing surface layer increases remarkably, and it can be seen that the resistance to frozen storage is improved by reducing the moisture content of the entire garment immediately after oiling. From this result, the fried food 100 in which the moisture content of the clothing part 109 quickly decreases immediately after oiling is excellent in frozen storage resistance.

  In the present embodiment, the barrier layer 103 is formed by alternately attaching dust and fat to the ingredients 101. Specifically, the barrier layer 103 is formed by sequentially adhering the dust a, the fat A and the dust b to the ingredient 101. For this reason, in the barrier layer 103, the oil-absorbing substance concentration in the vicinity of the surface is larger than the oil-absorbing substance concentration inside the layer. Further, both the vicinity of the inner surface and the vicinity of the outer surface of the barrier layer 103 are regions where the dusting powder, that is, the oil-absorbing substance concentration is high. Thereby, the strength of the barrier layer 103 is sufficiently ensured. Moreover, the non-flowable barrier layer 103 can be stably formed by a simple method by sequentially attaching the dust a, fat A and dust b to the ingredient 101.

  Moreover, in the fried food 100, when the barrier layer 103 peels from the ingredients 101 or a defect occurs in a part of the barrier layer 103, moisture transfer occurs. In this embodiment, since the dusting powder a exists between the ingredient 101 and the barrier layer 103, peeling of these can be suppressed. Therefore, it is the structure which can suppress the water | moisture content transfer from the ingredients 101 in the manufacturing process and the preservation | save to the clothing part 109 still more stably.

  As described above, the fried food 100 is excellent in the production stability as well as the crunchy feeling of the clothing part 109 and the juicy feeling of the ingredients 101 after distribution and storage.

  Hereinafter, the configuration of the fried food of the present embodiment will be described in more detail in comparison with the conventional configuration. Here, as an example of a conventional fried food having an intervening layer between ingredients and clothing, the fried foods described in Patent Document 1 and Patent Document 5 described above are taken, and these are compared with this embodiment. explain.

  4 (a) to 4 (c) are cross-sectional views showing the structure of a conventional fried food. Among these, FIG.4 (b) and FIG.4 (c) respond | correspond to the structure of patent document 1 (Example 8) and patent document 5, respectively. Moreover, FIG.4 (d) is sectional drawing which shows the structure of the fried food of this embodiment.

  The fried food 200 shown in FIG. 4A has a clothing part 209 composed of a batter layer 211 and bread crumb 213 on the surface of the ingredient 201, and an intervening layer is provided between the clothing part 209 and the ingredient 201. It is the structure which does not have. In this case, since there is nothing that blocks the movement of moisture from the ingredient 201 to the clothing part 209, the moisture of the clothing part 209 increases due to storage, and the crispness is lowered. Moreover, the succulent feeling of the ingredients 201 is lowered.

  In the fried food 210 shown in FIG. 4B, the oil agent layer 203 and the clothing part 209 are formed in this order on the surface of the ingredient 201. The clothing part 209 includes a first blender layer 215, an emulsion batter layer 212 and a second blender layer 217. In the fried food 210, the oil agent layer 203 is provided between the ingredients 201 and the clothing part 209 of the fried food 200 in FIG. 4A, and the blender layer of the clothing part 209 is made into two layers.

  As a result of examination of the fried food 210 by the present inventors, it was speculated that the oil agent layer 203 functions as a layer that bonds the first blender layer 215 and the ingredient 201. In addition, since the fried food 210 is basically intended to have two layers of the blender layer in the clothing part 209, the oil agent layer 203 is not designed to be a non-flowable layer. The oil agent layer 203 is formed by covering the ingredient 201 with a mixed liquid obtained by previously mixing powder and powder. For this reason, it has been difficult to form the oil agent layer 203 having a thickness sufficient to block moisture transfer outside the ingredient 201. Moreover, in the fried food 210, the ratio of the fats and oils in the oil agent layer 203 is large. For this reason, fluidity | liquidity is comparatively high and there existed concern that the water | moisture content in the ingredient 201 would move with the flow of fats and oils.

  In addition, the fried food 210 includes an emulsion batter layer 212 in the clothing part 209. For this reason, the moisture in the emulsion batter layer 212 moves to the second bleeder layer 217 during oil dipping, the portion where the moisture has moved becomes pores, and the emulsion batter layer 212 after dipping becomes a porous thin film. It is assumed that there is. For this reason, the water | moisture content contained in the ingredient 201 moves to the 2nd blender layer 217 through the hole of the emulsion batter layer 212 during the storage after oil dipping, and can cause the crispy feeling of the clothing part 209 to fall.

  In addition, when the emulsion batter layer 212 containing a relatively large amount of water is used, the water content in the second bleeder layer 217 immediately after oiling is less likely to decrease, and as described above with reference to FIG. The water content of the two-bleeder layer 217 was easy to increase. Furthermore, the emulsion batter is time-consuming to manufacture and causes an increase in manufacturing cost.

  In addition, in the fried food 210, when the first bleeder layer 215 and the second bleeder layer 217 are formed of dry bread crumbs having a relatively large diameter, the clothes may be too thick, resulting in a heavy and crisp texture. .

  On the other hand, in the fried food 220 shown in FIG. 4C, the coating layer 205 and the clothing part 209 are formed in this order on the surface of the ingredient 201. The coating layer 205 is also a layer provided for the purpose of preventing moisture migration between the ingredient 201 and the clothing part 209, and is consistent with the present embodiment. On the other hand, in the fried food 220, a fluid coating agent at 40 ° C. formed by previously mixing refined palm oil, rapeseed oil, bread crumbs, pregelatinized starch, egg white powder and an emulsifier is attached to the ingredients 201. However, this is different from the case of the present embodiment (FIG. 4D).

  As shown in FIG. 4C, the coating agent used in the fried food 220 has a high viscosity. For this reason, when it was made to adhere to the surface of the ingredient | tool 201, the adhesion nonuniformity produced | generated and the water | moisture content transfer might arise in the area | region where the coating agent has not fully adhered. In addition, since the coating agent is fluid at 40 ° C., the shape retention of the coating agent is not sufficiently secured when the ambient temperature rises to 40 ° C. during distribution, etc., and the coating agent flows, There was a concern that a moisture transfer route would be formed.

  On the other hand, in FIG.4 (d) corresponding to the fried food of this embodiment (FIG. 1), the barrier layer 103 which coat | covers the ingredients 101 contains an oil-absorbing substance and fats and oils, and is non-flowable at 40 degreeC. Layer. For example, during the distribution of fried food, the temperature in the atmosphere may rise to around 40 ° C., for example, about 38 to 42 ° C. Even in such a case, by making the property of the barrier layer 103 at 40 ° C. non-flowable, it is possible to ensure the effect of suppressing moisture migration during distribution or storage. Further, in the present embodiment and the subsequent embodiments, it is preferable to set the temperature at which the barrier layer 103 exhibits non-fluidity to a higher value in consideration of the influence of fluctuations in the atmospheric temperature during storage. In this case, the barrier layer 103 can be a layer that exhibits non-flowability in a temperature range of, for example, 50 ° C. or less. In addition, in the fried food 100, from the viewpoint of suppressing moisture migration during oiling, it is more preferable that the barrier layer 103 be a layer that exhibits non-fluidity at the oiling temperature. At this time, the barrier layer 103 can be a layer that exhibits non-fluidity at 120 ° C., preferably 150 ° C., for example.

  Since the fried food of this embodiment is provided with such a barrier layer 103, it has a configuration that can reliably block the movement path of moisture from the ingredients 101 to the clothing part 109 during distribution and storage. Moreover, according to the fried food of this embodiment, the freedom degree of the structure and manufacturing procedure of the clothing part 109 improves. For example, the kind of batter liquid is not particularly limited as described above. For this reason, the manufacturing procedure of the batter can be simplified and the manufacturing cost can be reduced. Further, the degree of freedom of selection of clothing material in the clothing part 109 can be increased. For this reason, for example, not only dry bread crumbs but also a clothing material having a relatively high water content such as raw bread crumbs can be used to suppress a decrease in the crisp feeling of the clothing portion 109.

  Further, in the present embodiment, since the fats and oils are attached at the time of forming the barrier layer 103, the moisture content attached to the material 101 at the time of forming the barrier layer 103 is compared with the case of attaching an emulsion liquid containing a predetermined amount of water. Can be reduced. Therefore, the moisture content of the garment can be reduced more efficiently during oiling.

  As described above, according to the present embodiment, the moisture transfer from the ingredients 101 to the clothing part 109 during frozen storage and oiling is effectively suppressed, so that, for example, one to two months or more from manufacture. More specifically, an oil-frozen frozen fried food for cooking in a microwave oven that can keep the crisp feeling good even after 3 months or more have elapsed can be obtained. And, of course, in the case of fried foods whose ingredients are croquettes, for example, tonkatsu described later in the examples, even in the case of fried foods whose ingredients are fresh foods, the reduction of crispy feeling is suppressed. can do.

(Second embodiment)
In the first embodiment, the barrier layer 103 is a single layer. In this case, in order to reliably form the barrier layer 103 on the entire outside of the ingredient 101, it is preferable that the barrier layer 103 has a certain thickness. However, when the barrier layer 103 is thick, the taste may be reduced. On the other hand, if the single-layer barrier layer 103 is formed to be thin, there is a concern that moisture transfer may occur from the defective portion when uneven adhesion of oil or dust occurs and the barrier layer 103 is defective. The present embodiment solves such a problem that may be caused by providing the barrier layer 103.

  FIG. 2 is a cross-sectional view showing the configuration of the fried food 110 of the present embodiment. The basic configuration of the fried food 110 shown in FIG. 2 is the same as that of the fried food 100 (FIG. 1) of the first embodiment, but the barrier layer 103 includes two layers, a first layer 105 and a second layer 107. The difference is that it has a layered structure.

In the fried food 110, the barrier layer 103 is a first layer (first barrier layer 105) and a second layer (second barrier layer 107) in which the barrier layer 103 is laminated in this order from the ingredient 101 toward the clothing part 109. including. Each of the first barrier layer 105 and the second barrier layer 107 is a layer containing an oil-absorbing substance and fats and oils. The first barrier layer 105 and the second barrier layer 107 include a first oil-absorbing substance and a second oil-absorbing substance, respectively.
For the first layer 105 and the second layer 107, the same or different oils and fats may be used. For example, in the 1st barrier layer 105 and the 2nd barrier layer 107, while using fats and oils as a common material, the kind of oil-absorbing substance can be made different. More specifically, the second oil-absorbing substance has a lower oil absorption amount than the first oil-absorbing substance. In this way, a relatively large amount of oil and fat is present in the first barrier layer 105 on the ingredient 101 side to further improve the barrier property, and a relatively large amount of oil-absorbing substance is present in the second barrier layer 107 on the clothing part 109 side. It can be made to improve shape retention.
Specifically, the oil absorption amount of the oil absorbing material in the first barrier layer 105 is set to 100 g / 100 g or more, and the oil absorption amount of the oil absorbing material in the second barrier layer 107 is set to 55 g / 100 g or more and less than 100 g / 100 g. To do.
In addition, a material having a larger particle diameter than the first oil-absorbing substance can be used as the second oil-absorbing substance. By so doing, the shape retention of the second barrier layer 107 can be further enhanced.

  The thicknesses of the first layer 105 and the second layer 107 are preferably 5 μm or more, and more preferably 50 μm or more, from the viewpoint of improving the strength of each layer. The thickness of these layers is preferably 2 mm or less, more preferably 1 mm or less from the viewpoint of suppressing the deterioration of the taste when the barrier layer 103 is a multilayer.

  Note that the thickness of the first layer 105 and the thickness of the second layer 107 may be the same or different. For example, the particle size of the oil-absorbing substance in the first layer 105 is made smaller than that in the second layer 107, and the thickness of the first layer 105 is made thinner than the thickness of the second layer 107. be able to. By doing so, the first layer 105 is further uniformly formed as a thin film layer on the ingredient 101 side, and the second layer 107 is further formed as a layer having further excellent shape retention on the outside thereof. Can do. Further, a substance having a high oil absorption property can be present inside the barrier layer 103 to suppress moisture transfer, and a substance having a relatively large particle size and a low oil supply amount can be present on the outside to enhance shape retention. .

  Examples of the combination of the oil-absorbing substance in the first barrier layer 105 and the oil-absorbing substance in the second barrier layer 107 include, for example, dry bread flour and dry bread flour, dietary fiber and dietary fiber, dietary fiber and dry bread flour, dietary fiber, and oligo Mention may be made of a mixture of sugar and dietary fiber, a mixture of dietary fiber and dry bread flour and vegetable protein. Of these, the oil-absorbing substance in the first barrier layer 105 is dietary fiber, the oil-absorbing substance in the second barrier layer 107 is dry bread flour, and the oil-absorbing substance in the first barrier layer 105 is food. More preferably, the combination is a fiber and the oil-absorbing substance in the second barrier layer 107 is a mixture of dry bread flour and vegetable protein. By using these combinations, the crisp feeling of the bread crumb 113 during eating can be further improved.

  The basic steps of the method for manufacturing the fried food 110 are the same as the steps described above in the first embodiment, but the step of attaching the dusting powder after attaching the oil and fat is performed a plurality of times (in this embodiment, twice). By repeating, the point which forms a some barrier layer differs.

  According to this embodiment, in addition to the same effects as those of the first embodiment, the barrier layer 103 can be more reliably formed on the entire outside of the ingredient 101. When an attempt is made to form a single-layer barrier layer 103 on the surface of the ingredient 101, the thickness of the barrier layer 103 may increase if the barrier layer 103 is attached to the entire surface of the ingredient 101. . In addition, when the barrier layer 103 is a single layer, there is a concern that the thickness may be uneven or a defective region where the barrier layer 103 is not formed may be generated. On the other hand, in this embodiment, the whole surface of the ingredient 101 can be reliably covered by forming a plurality of thin layers. The film thickness of the barrier layer 103, that is, the total film thickness of the first barrier layer 105 and the second barrier layer 107 can be reduced.

  Further, by repeating the procedure of alternately attaching dust and fats and oils a plurality of times, the coverage of the barrier layer 103 can be improved and the adhesion between the layers can be improved. For this reason, the first barrier layer 105 and the second barrier layer 107 are prevented from being peeled off.

  As described above, according to the present embodiment, it is possible to further improve the barrier property for the entire outer side of the ingredient 101 and further reliably suppress moisture transfer from the ingredient 101 to the clothing part 109. Therefore, the crunchy feeling of the bread crumb 113 at the time of eating can be improved more reliably and the deterioration of the taste can be suppressed.

  In the present embodiment, the case where the barrier layer 103 is composed of two layers has been described as an example. However, the number of barrier layers is not particularly limited, and the thickness of the layer, the oiliness when eaten, etc. Accordingly, the number of layers can be appropriately selected.

(Third embodiment)
In the above embodiment, the case where the fried food after the application (step 111) is oiled and stored frozen has been described as an example, but it may be stored frozen before oiling. Hereinafter, the case of the fried food 100 (FIG. 1) of the first embodiment will be described as an example.

  Also in this embodiment, the procedure of the first embodiment is used until the dressing in Step 111. Thereafter, the fried food that has been put on the clothes is frozen (step 115). The frozen fried food after being frozen is stored frozen for a predetermined period (step 117), and then thawed and cooked with an oil bath (step 113). In this way, the fried food of this embodiment is obtained. The obtained fried food may then be further stored for a predetermined period at room temperature or the like.

  Also in the fried food of this embodiment, since the barrier layer 103 which coats this is provided on the ingredient 101, the ingredient 101 at the time of frozen storage (step 117) as in the case of the first embodiment. Moisture transfer from the garment portion 109 to the garment portion 109 can be suppressed. In addition, during the subsequent oiling (step 113), moisture transfer from the ingredients 101 to the garment portion 109 is suppressed, and moisture in the garment portion 109 is prevented by the heat insulating action of the barrier layer 103 inside the garment portion 109. Can be surely removed, and the garment 109 can have a crisp texture.

  And even when left at room temperature after oiling, the barrier layer 103 suppresses moisture transfer from the ingredients 101 to the clothing part 109. For this reason, the fried food of the present embodiment is applied to prepared dishes that are distributed in the state before cooking oil, cooked at a store such as a supermarket, lunch box store, etc., and then arranged at the store for a predetermined period and eaten at room temperature, for example Even in this case, it is possible to suppress a decrease in the crispness of the clothing part 109.

  The present invention has been described based on the embodiments. It should be understood by those skilled in the art that these are merely examples, and that various modifications are possible and that such modifications are within the scope of the present invention.

  For example, in the above embodiment, the description has been made mainly on the example in which the fried food has bread crumbs. However, even in the case of fried foods that do not have bread crumbs such as fried chicken, by providing the barrier layer 103, distribution and storage are possible. It is possible to effectively suppress a decrease in the crispness of the clothes at the time.

  In the following experimental examples, first, oil absorption amounts of various dusting powders shown in Table 1 were measured. Then, using these dusts, tonkatsu was prepared and evaluated. Then, as shown in Table 2, samples were prepared by changing the presence / absence and type of dusting and the presence / absence and type of oil and fat, and evaluated the crispness of the clothes after freezing storage. Of the following experimental examples, Experimental Example 1 and Experimental Example 2 correspond to Comparative Examples, and Experimental Examples 3 to 13 correspond to Examples.

(Oil absorption measurement)
Based on the oil absorption measurement method of JIS K5101, the oil absorption measurement of the material used as dusting in the following experimental examples was performed by the following method.
First, 1.0 g of a sample was weighed on a glass plate, and 4 or 5 drops of oil were added from a burette at a time. Canola oil was used as the fat. Each time the oil was added, the oil was kneaded into the sample, and the oil was absorbed into the sample. This dropping was repeated until a lump of oil and fat was formed. After the oil and fat and the sample lump were formed, the oil and fat was dropped one by one, and each time, the oil and fat were completely kneaded to absorb the oil. The place where the paste had a smooth hardness was taken as the end point. At the end point, the paste was in a state where it could be spread without cracking or becoming flaky, and lightly adhered to the measurement plate.

The specific oil weight was A (g / ml), the amount of oil dropped to the end point was V (ml), and the oil absorption of the sample was calculated using the following formula. The oil absorption obtained is shown in Table 1.
Oil absorption (g / 100g) = 100A × V
A = 0.711 (measured value)

In Table 1, the following samples were used.
Electrode type (bread crumbs): March celfer # 200 (water-soluble corn fiber) manufactured by Fuji Bread Flour Industries Co., Ltd .: Vitacel WF200, Vitacel WF600 (wheat fiber) manufactured by Nippon Food Processing Co., Ltd. Asahi Kasei PI-FM (pea fiber): Organo Cell Ace 80 (insoluble corn fiber): Nippon Food Processing Co., Ltd. Pine Flow S (dextrin): Matsutani Chemical Co., Ltd. soybean (soy protein): Showa Sangyo Co., Ltd. PP-CS (pea protein): Organo's twein (corn protein): Showa Sangyo's egg white powder (protein)
Egg yolk (protein)
Medium strength flour (wheat flour): Dia Minami Tokachi starch (potato starch) manufactured by Nippon Flour Mills
Corn starch (corn starch)

(Experimental example 1)
Tonkatsu was prepared according to the following procedure. First, 3.0 g of batter was adhered to 15 g of ingredients, that is, molded tonkatsu. And 10 mm size raw bread crumbs were adhered. Thereafter, oiling was performed at 175 ° C. for 3 minutes, and quick freezing was performed using an air blast type freezing apparatus. This was preserve | saved at -10 degreeC, and sensory evaluation was performed about the sample after 1 week preservation | save, 2 weeks preservation | save, and 3 weeks preservation | save.

(Experimental example 2)
A tonkatsu was prepared in the same manner as in Experimental Example 1 except that the fat and oil A shown in Table 2 was adhered before the batter was adhered to the molded tonkatsu. First, the oil or fat A was attached to 15 g of ingredients, that is, a molded tonkatsu, in oil and fat A adjusted to about 50 ° C. And the fats and oils A were blown with air, and the adhesion amount of the fats and oils A was set to the prescribed amount shown in Table 2.

  Subsequently, 3.0 g of batter was adhered. And 10 mm size raw bread crumbs were adhered. Thereafter, oiling was performed at 175 ° C. for 3 minutes, and quick freezing was performed using an air blast type freezing apparatus. This was preserve | saved at -10 degreeC, and sensory evaluation was performed about the sample after 1 week preservation | save, 2 weeks preservation | save, and 3 weeks preservation | save.

(Experimental Examples 3, 4 and 6-13)
Tonkatsu was prepared according to the following procedure. First, powdered powder a shown in Table 2 was attached to 15 g of ingredients, that is, a molded tonkatsu. Next, it was immersed in the fats and oils A adjusted to about 50 degreeC, and the fats and oils A were made to adhere. And the fats and oils A were blown with air, and the adhesion amount of the fats and oils A was set to the prescribed amount shown in Table 2. Subsequently, dust b shown in Table 2 was adhered.

  Furthermore, it was immersed in the fats and oils B adjusted to about 50 degreeC, and the fats and oils B were made to adhere. And the fats and oils B were blown off with air, and the adhesion amount of the fats and oils B was set to the prescribed amount shown in Table 2. Subsequently, dust c shown in Table 2 was adhered.

  Next, 3.0 g of batter was adhered. And 10 mm size raw bread crumbs were adhered. Thereafter, oiling was performed at 175 ° C. for 3 minutes, and quick freezing was performed using an air blast type freezing apparatus. This was preserve | saved at -10 degreeC, and sensory evaluation was performed about the sample after 1 week preservation | save, 2 weeks preservation | save, and 3 weeks preservation | save.

(Experimental example 5)
Tonkatsu was prepared according to the following procedure. First, powdered powder a shown in Table 2 was attached to 15 g of ingredients, that is, a molded tonkatsu. Next, it was immersed in the fats and oils A adjusted to about 50 degreeC, and the fats and oils A were made to adhere. And the fats and oils A were blown with air, and the adhesion amount of the fats and oils A was set to the prescribed amount shown in Table 2. Subsequently, dust b shown in Table 2 was adhered.

  Next, 3.0 g of batter was adhered. And 10 mm size raw bread crumbs were adhered. Thereafter, oiling was performed at 175 ° C. for 3 minutes, and quick freezing was performed using an air blast type freezing apparatus. This was preserve | saved at -10 degreeC, and sensory evaluation was performed about the sample after 1 week preservation | save, 2 weeks preservation | save, and 3 weeks preservation | save.

In the above procedure and Table 2, unless otherwise specified, as fats and oils B in fats and oils A, T-Special M manufactured by Hornen Lever was used.
In addition, the dust in Table 2 is
Electrode type (bread crumb): March breadder (bread crumb) manufactured by Fuji Bread Flour Industries Co., Ltd .: Bladder Vitacel (wheat fiber) manufactured by Fuji Bread Flour Industries Co., Ltd. Oligotose (oligosaccharide) manufactured by Mitsubishi Chemical Foods, Inc. For bread crumbs, the mesh size (“M” in Table 2) was also changed. Wheat fiber, various proteins and oligosaccharides were all 100M through.

(sensory evaluation)
Four evaluation panels evaluated the tonkatsu of each experimental example. Table 3 shows the results of evaluating the crisp feeling of clothing (described as “crisp feeling” in Table 3) with a perfect score of 5 and the evaluation criteria are as follows.
5: Equivalent to freshly fried
4: There is a crisp feeling,
3: Slightly crisp,
2: I don't feel any crispness.
1: There is no crispness, and it is sticky.

From Table 3, about the sample of Examples 3-13, by providing the barrier layer 103, the crispy feeling of clothes became higher than the case where it does not provide. This tendency became more prominent as the storage period became longer. Moreover, about the sample of Example 9, after making dust b adhere, when it left still in a 150 degreeC thermostat, it was confirmed that the barrier layer 103 has shape retention property. That is, the barrier layer 103 was in a non-flowing state at 150 ° C. Moreover, about the sample of Example 9, when the powder b was made to adhere, when it left still in a 150 degreeC thermostat, the outflow of fats and oils was not seen.
On the other hand, for Experimental Example 1 and Experimental Example 2, the crispness of the garments decreased due to freezing.

Claims (12)

Ingredients,
Clothing covering the ingredients;
A barrier layer provided between the ingredients and the garment and covering the ingredients;
With
The barrier layer, together comprising the oil-absorbing materials and oils, Ri layer der showing a non-flowable at 40 ° C.,
The fried food in which the oil-absorbing substance is one or more substances selected from the group consisting of dietary fiber, protein or dry bread flour .   2. The fried food according to claim 1, wherein the content of the oil-absorbing substance in the barrier layer is greater than 30% by mass and 99% by mass or less based on the whole barrier layer before oiling.   The fried food according to claim 1 or 2, wherein the amount of the fats and oils in the barrier layer is less than the sum of the oil absorption amounts of the oil-absorbing substances contained in the barrier layer before oiling. The fried food according to any one of claims 1 to 3, wherein an oil absorption amount of the oil-absorbing substance is 55 g / 100 g or more. Further comprising dusting powder adhering to the surface of the ingredients,
The fried food according to any one of claims 1 to 4 , wherein the dusting powder contains one or more selected from the group. The barrier layer includes a first layer and a second layer laminated in this order from the ingredients toward the clothing,
The fried food according to any one of claims 1 to 5, wherein each of the first layer and the second layer is a layer containing an oil-absorbing substance and fats and oils. The first layer comprises a first oil-absorbing substance;
The second layer comprises a second oil-absorbing substance;
The fried food according to claim 6 , wherein the second oil-absorbing substance has a lower oil absorption amount than the first oil-absorbing substance. The first layer comprises a first oil-absorbing substance;
The second layer comprises a second oil-absorbing substance;
The fried food according to claim 6 or 7 , wherein the first oil-absorbing substance is dietary fiber, and the second oil-absorbing substance is dry bread crumbs. The fried food according to any one of claims 1 to 8, wherein the fried food is oiled. The fried food according to any one of claims 1 to 9, wherein the fried food is frozen. A process of forming a barrier layer so as to cover the ingredients by attaching an oil-absorbing substance after attaching fats and oils to the outside of the ingredients;
Forming a garment on the outside of the barrier layer;
Only including,
A method for producing a fried food, wherein the oil-absorbing substance is one or more substances selected from the group consisting of dietary fiber, protein or dry bread flour . The method for producing a fried food according to claim 11 , wherein the step of forming the barrier layer repeats the procedure of attaching the oil-absorbing substance a plurality of times after attaching the fats and oils to the outside of the ingredients.

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