JP3518282B2 - Fried food - Google Patents

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、油ちょう済みフライ食
品、とりわけ冷凍下に長期間保存した後でも、電子レン
ジ調理後の衣の食感が良好である油ちょう済み冷凍フラ
イ食品に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fried foods that have been fried, and more particularly to fried foods that have been fried and have a good texture after being cooked in a microwave oven for a long time. is there.

【０００２】[0002]

【従来技術】近年電子レンジの普及に伴い、電子レンジ
で手軽に調理できる油ちょう済み冷凍フライ食品が種々
開発されている。これらのものは一般には製造されてか
ら消費者の手元に届く迄には少なくとも１〜２ケ月程度
はかかり、しばしば流通の間に具材の水分が衣に移行し
て衣部分が軟化し揚げたてのサクサクとした食感が無く
なって商品価値が低下するという問題点があった。この
ため、製造から１〜２ケ月以上、望ましくは３ケ月以
上、衣のサクサク感が良好に保てる電子レンジ調理用油
ちょう済み冷凍フライ食品の開発が切望されていた。2. Description of the Related Art With the widespread use of microwave ovens in recent years, various types of frozen fried food products that have been cooked in a microwave oven have been developed. It generally takes at least 1 to 2 months from the time of production until the product reaches the consumer, and during the distribution, the moisture of the ingredients shifts to the clothes and the clothes are soft and fried. There was a problem that the crisp texture disappeared and the commercial value declined. Therefore, it has been earnestly desired to develop a deep-frozen frozen fried food for microwave cooking, which can keep the crispy feeling of clothes for 1-2 months or more, preferably 3 months or more from the production.

【０００３】この様な問題を解決するために従来から種
々の検討がなされてきた。例えば、具材と衣の間に可食
性のタンパク質、多糖類を主成分とする保水性被膜（例
えば、特開平４−８２５５号公報）、油脂性の撥水性被
膜（例えば、特開平７−２５０６２８号公報）、多層被
膜（例えば、特開平２−１６９３７号公報）、さらには
保水物質、起泡剤及び乳化剤等を組み合わせた被膜（例
えば、特開平７−２５５４０２号公報）等を形成せしめ
ることにより具材から衣への水分の移行を抑えて衣の軟
化を防止しようという試みが多くなされてきた。しかし
ながらこれらの方法によっては、水の移行速度を若干抑
制することが出来るものの、水分の移行自体を抑えるこ
とは出来ず、被膜形成を行うために工程が煩雑になる割
に充分な効果は得られていなかった。Various studies have heretofore been made in order to solve such problems. For example, a water-retaining coating containing edible proteins and polysaccharides as a main component (for example, JP-A-4-8255) and a fat-and-oil water-repellent coating (for example, JP-A-7-250628) between ingredients and clothes. No.), a multilayer coating (for example, Japanese Patent Laid-Open No. 2-16937), and a coating (for example, Japanese Laid-Open Patent Publication No. 7-255402) in which a water retention substance, a foaming agent, an emulsifying agent, and the like are combined. Many attempts have been made to prevent the softening of clothing by suppressing the migration of water from the ingredients to the clothing. However, by these methods, although the migration rate of water can be slightly suppressed, the migration of water itself cannot be suppressed, and a sufficient effect can be obtained despite the complicated process for forming a film. Didn't.

【０００４】更に、パン粉に、コンニャク粉（特開昭６
２−７４２５５号公報）、熱凝固性タンパク質（特開平
２−２３１３号公報）等の物質を加え吸湿軟化を抑える
試みもなされている。しかしながら、このうち前者によ
っては充分な効果は得られず、後者によっては比較的高
い効果が期待されるものの、充分な効果を得るためには
５０重量％を超える非常に高い比率でタンパク質を含有
せしめねばならず、本来の味、風味、食感に著しい変化
をきたし、実用化にはまだ問題があり、十分な解決策と
なっていない。Further, as bread crumbs, konjac flour (Japanese Patent Laid-Open No.
No. 2-74255), heat-coagulable protein (Japanese Patent Application Laid-Open No. 2-2313) and the like have been added to try to suppress softening due to moisture absorption. However, among these, the former cannot obtain a sufficient effect and the latter is expected to have a relatively high effect, but in order to obtain a sufficient effect, the protein should be contained in a very high ratio exceeding 50% by weight. It is necessary to make a significant change in the original taste, flavor, and texture, and there is still a problem in practical use, which is not a sufficient solution.

【０００５】また、てんぷら等の衣に寒天等ゲル化剤よ
り調製したゲルの粉砕物を添加する技術は、過去に例が
ある（例えば、特開昭５０−６７３０号公報）。しかし
ながら、この技術はゲル状態を保ったまま常温或いは冷
凍保管し、油ちょう等による解凍調理の際にゲルが加熱
溶解して消去され、消去されたゲルの部分が空間となる
ことで良好な食感を得ることを特徴とするものである。
従って、本発見が解決しようとする油ちょう後の冷凍保
管中の具から衣への水分移行による食感劣化を抑制する
効果には言及していない。There has been an example of a technique of adding a crushed gel prepared from a gelling agent such as agar to clothes such as tempura (for example, JP-A-50-6730). However, this technique is stored at room temperature or frozen while maintaining the gel state, and the gel is melted by heating and erased during thawing cooking with oil or the like, and the erased gel portion becomes a space for good food. It is characterized by getting a feeling.
Therefore, it does not mention the effect of suppressing the texture deterioration due to the water transfer from the ingredients to the clothes during the frozen storage after the oil frying, which is to be solved by the present discovery.

【０００６】一方、本発明者らは、先に、フライ食品の
衣等の吸湿軟化しやすい部分の水分が湿重量あたり５０
重量％より少ない場合は、ガラス転移温度が高い物質で
あって、固有の水分値Ａ（２５℃、過飽和水蒸気雰囲気
における平衡水分）より水分値Ｂ（２５℃におけるガラ
ス転移水分）が５重量％以上高い物質を、フライ食品の
衣等の吸湿軟化しやすいものに添加すると、衣の主要構
成成分であるグルテン及び澱粉に作用して吸湿に伴う物
性劣化に耐えうる特殊な高分子複合体を形成し、水分移
行に伴う水分含量上昇後も食感軟化が防止される事を見
いだしている（特願平８−１４２３２４）。この発明に
該当する物質は、寒天、カラギーナン、筋肉蛋白質、血
液アルブミン、血液グロブリン、架橋澱粉、ツェイン、
トランスグルタミナーゼ処理蛋白質等であるが、このう
ち寒天、カラギーナン等のゲル形成物質は、フライ食品
の衣に適用する場合は問題があった。すなわち、それら
の高い粘性と５０℃以下でのゲル形成性により、バッタ
ー液の主成分である小麦粉成分との充分な混合が困難で
あった。例えば、寒天を小麦粉成分と充分に混合する際
には、加温した小麦粉或いは小麦粉の懸濁液と９０℃以
上の温度で加熱溶解した寒天溶液を少なくも５０℃以上
の温度に保ったままで、混合してバッター液とし、具材
に付着させる必要があり、また、例え５０℃以上に保っ
たとしても、２重量％を超える寒天溶液の粘度は極めて
高く、加温した小麦粉成分との混合も容易ではない。そ
こでこれらのゲル形成物質の衣への添加割合には問題が
あった。また、該記発明は、食感の維持期間を大幅に向
上させるものであるが、一般的な冷凍食品のシェルフラ
イフである６ケ月〜１年間保存でも食感を維持せしめる
ためには更なる手法の開発が望まれていた。[0006] On the other hand, the present inventors have previously found that the moisture content in the portion such as the batter of fried foods that easily absorbs and softens moisture is 50 per wet weight.
If it is less than 5% by weight, it is a substance having a high glass transition temperature, and the moisture value B (glass transition moisture at 25 ° C) is 5% by weight or more than the inherent moisture value A (25 ° C, equilibrium moisture in supersaturated steam atmosphere). When a high substance is added to the batter of fried foods, which easily absorbs moisture and softens, it acts on gluten and starch, which are the main components of the batter, to form a special polymer composite that can withstand the deterioration of physical properties due to moisture absorption. It has been found that the softening of the texture is prevented even after the increase of the water content due to the water transfer (Japanese Patent Application No. 8-142324). Substances corresponding to this invention include agar, carrageenan, muscle protein, blood albumin, blood globulin, cross-linked starch, zein,
Proteins treated with transglutaminase and the like, of which gel-forming substances such as agar and carrageenan have problems when applied to batter of fried foods. That is, due to their high viscosity and gel-forming property at 50 ° C. or less, it was difficult to sufficiently mix with the wheat flour component which is the main component of the batter liquid. For example, when the agar is thoroughly mixed with the wheat flour components, the heated wheat flour or suspension of wheat flour and the agar solution heated and dissolved at a temperature of 90 ° C or higher are kept at a temperature of at least 50 ° C or higher, It is necessary to mix it into a batter solution and attach it to the ingredients. Also, even if kept at 50 ° C or higher, the viscosity of the agar solution exceeding 2% by weight is extremely high, and mixing with a heated flour component is also possible. It's not easy. Therefore, there is a problem in the proportion of these gel-forming substances added to the clothing. Further, the above invention significantly improves the texture retention period, but a further method for maintaining the texture even after storage for 6 months to 1 year which is the shelf life of general frozen foods. Was desired to be developed.

【０００７】[0007]

【発明が解決しようとしている課題】本発明は、油ちょ
う済みフライ食品、とりわけ長期間冷凍保存されても具
材から衣への水分移行が少なく、電子レンジ調理時の衣
のサクサク感が良好に維持されている電子レンジ調理用
油ちょう済み冷凍フライ食品を提供することを目的とす
るものである。DISCLOSURE OF THE INVENTION The present invention provides a fried food that has been cooked with oil, and in particular, has a low moisture transfer from the ingredients to the clothes even when it is frozen and stored for a long period of time, and the crispy feeling of the clothes during microwave oven cooking is improved. It is an object of the present invention to provide a frozen and fried frozen fried food for microwave cooking.

【０００８】[0008]

【課題を解決するための手段】そこで本発明者らは、上
記課題を解決すべく、さらに鋭意検討を重ねた結果、寒
天、カラギーナン等の固有の水分値Ａ（２５℃、過飽和
水蒸気雰囲気における平衡水分）より水分値Ｂ（２５℃
におけるガラス転移水分）が５重量％以上高いゲル形成
物質を、いったん加熱溶解冷却してゲルの状態とし、そ
の後それを粉砕して小麦粉を主体とするバッター液に分
散混合すれば、直接加熱溶解して分散混合する場合より
粘性が高くならず、バッター液の主成分である小麦粉成
分との充分な混合が容易となる事を見いだした。これに
より水分含量が上昇しても食感軟化が防止された衣を調
製する事に成功した。更に、具材の水分を一定量以下に
脱水する工程及び／または食用ワックスからなる被膜を
具材表面に形成させる工程と組み合わせる事により、更
にこの効果を大幅に増大することを発見し、本発明を完
成させるに至った。Therefore, as a result of further intensive studies to solve the above-mentioned problems, the present inventors have found that the unique water content A of agar, carrageenan, etc. (equilibrium in a supersaturated steam atmosphere at 25 ° C.). Moisture value B from water content (25 ℃
The gel-forming substance having a high glass transition water content of 5% by weight or more is once heated and melted and cooled to be in a gel state, which is then crushed and dispersed and mixed in a batter liquid mainly composed of wheat flour to directly melt by heating. It has been found that the viscosity does not become higher than that in the case of dispersion-mixing by mixing with each other, and sufficient mixing with the flour component, which is the main component of the batter liquid, becomes easy. As a result, we succeeded in preparing a batter whose texture was prevented from softening even when the water content increased. Further, it has been found that this effect can be significantly increased by combining with a step of dehydrating the water content of the ingredients to a certain amount or less and / or a step of forming a coating film of edible wax on the ingredients surface. Has been completed.

【０００９】すなわち本発明の第一は、具材の水分を脱
水する工程及び具材表面に食用ワックスからなる被膜を
形成させる工程と、該具材に、固有水分値Ａ（２５℃、
過飽和水蒸気雰囲気における平衡水分）より水分値Ｂ
（２５℃におけるガラス転移水分）が５重量％以上高
い、寒天、カラギーナン、澱粉、トランスグルタミナー
ゼ処理タンパク質のうちから選ばれる１種以上のゲル形
成物質のゲル粉砕物を２重量％以上８０重量％以下含有
するバッターを付着させ油ちょうする工程、とが組み合
わされたことを特徴とする電子レンジ調理用冷凍油ちょ
う済みフライ食品の製造法に在する。That is, the first aspect of the present invention is to dehydrate the water content of the ingredient and to form a film of edible wax on the ingredient surface, and to give the ingredient a specific moisture value A (25 ° C.,
Moisture value B from equilibrium water content in supersaturated steam atmosphere)
Agar, carrageenan, starch, transglutaminer (glass transition water content at 25 ° C) higher than 5% by weight
Containing 2% by weight or more and 80% by weight or less of a crushed gel product of one or more gel-forming substances selected from zee-treated proteins
And a step of adhering and frying the batter, and a method of producing a frozen fried food for microwave cooking, which is characterized by being combined.

【００１０】本発明の第二は、具材の水分を脱水する工
程が、具材水分を７０％以下に調整することを特徴とす
る本発明の第一に記載の油ちょう済みフライ食品に存す
る。本発明の第三及び第四は、具材表面に食用ワックス
からなる被膜を形成させる工程が、具材を食用ワックス
含有動植物油脂の熱溶液に浸漬することを特徴とし、該
食用ワックスが密蝋であることを特徴とする本発明第一
記載の油ちょう済みフライ食品に存する。A second aspect of the present invention resides in the fried food with frying according to the first aspect of the present invention, wherein the step of dehydrating the water content of the ingredient adjusts the ingredient water content to 70% or less. . The third and fourth aspects of the present invention are characterized in that the step of forming a film made of an edible wax on the surface of the ingredient comprises immersing the ingredient in a hot solution of animal or vegetable oil or fat containing the edible wax. The present invention resides in the fried food with frying according to the first aspect of the present invention.

【００１１】本発明の第五は、バッターに添加するゲル
形成物質が、寒天、カラギーナン、澱粉、トランスグル
タミナーゼ処理タンパク質のうちから選ばれる１種類以
上である本発明第一に記載の油ちょう済みフライ食品に
存する。本発明の第六は、油ちょう済みフライ食品が、
電子レンジ調理用冷凍食品である前記本発明の第一ない
し第五記載の油ちょう済みフライ食品に存する。In a fifth aspect of the present invention, the gel-forming substance added to the batter is at least one selected from agar, carrageenan, starch, and transglutaminase-treated protein. Exists in food. Sixth of the present invention is a fried food that has been oiled,
The present invention resides in the fried food with frying according to the first to fifth aspects of the present invention, which is a frozen food for microwave oven cooking.

【００１２】[0012]

【発明の実施の形態】本発明において、バッターに添加
するゲル形成物質の固有の水分値Ａとは、２５℃、過飽
和水蒸気雰囲気における、それら成分の乾燥粉末の平衡
水分のことであり、２５℃で過飽和水蒸気を１．６リッ
トル／分で送り込んでいるデシケーター中に各成分の約
１０％溶液あるいは懸濁液の凍結乾燥後の粗粉砕物を置
き、２０時間を超えた程度で重量が平衡に達したところ
で取り出し、その重量における１０５℃、２０時間乾燥
した前後の重量変化から求められる水分の組成比（％）
を求めたものである。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the inherent moisture value A of the gel-forming substance added to the batter is the equilibrium moisture content of the dry powder of those components in a supersaturated steam atmosphere at 25 ° C. Place the coarsely pulverized product after freeze-drying about 10% solution or suspension of each component in a desiccator which is sending supersaturated steam at 1.6 liters / minute, and balance the weight after about 20 hours. When it reaches the point, it is taken out, and the composition ratio of water (%) is calculated from the change in weight before and after drying at 105 ° C for 20 hours.
Was asked for.

【００１３】また本発明において、バッターに添加する
ゲル形成物質の固有の水分値Ｂとは、それら成分の乾燥
粉末の２５℃におけるガラス転移水分のことであり、各
成分の前記凍結乾燥粗粉砕物を水蒸気を用いて種々の水
分値に吸湿、調製した後、各々のガラス転移温度を示差
走査熱量計（以下、ＤＳＣ）にて測定した結果から、ガ
ラス転移温度の水分依存のグラフを作成し、その曲線か
ら求められる２５℃における各成分のガラス状態からラ
バー状態に変わる水分値（％）である。尚、水分値Ａ、
水分値Ｂを２５℃の値に設定したのは、再加熱調理後の
冷凍食品は通常の料理と異なり、弁当等のように室温に
近い品温での喫食が多いからであり、この状態で食感が
軟化等の劣化を起こしているかどうかの指標とするため
である。In the present invention, the inherent water content B of the gel-forming substance added to the batter is the glass transition water content of the dry powder of these components at 25 ° C. After moisture absorption to various moisture values using water vapor, the glass transition temperature of each was measured with a differential scanning calorimeter (hereinafter, DSC), and a graph of moisture dependence of the glass transition temperature was prepared. It is the water content (%) at 25 ° C at which the glass state of each component changes from the glass state to the rubber state, which is obtained from the curve. The moisture value A,
The water content value B is set to a value of 25 ° C. because frozen foods after reheating and cooking are different from normal foods because they often eat at product temperatures close to room temperature such as lunch boxes. This is because it is used as an index of whether or not the texture has deteriorated such as softening.

【００１４】本発明のバッターに用いるゲル形成物質
は、固有の水分値Ａより水分値Ｂが５重量％以上高いも
ので、ゲルを形成するものであれば特に限定されない
が、可食性成分であることが好ましく、各種寒天、カラ
ギーナン、澱粉、トランスグルタミナーゼ処理タンパク
質が好ましい。また、これらは各々単独で含有せしめて
も、他の成分と併せて含有せしめても良く、組み合わせ
も特に限定されるものではない。また、形成せしめるゲ
ルの中に、水分値Ｂが水分値Ａより５重量％以上高い他
の成分、例えば筋肉タンパク質、エラスチン、ツェイ
ン、血液アルブミン、血液グロブリン、カードラン等を
単独或いは混合して混入しても高い効果を得ることが出
来る。The gel-forming substance used in the batter of the present invention has a water content B higher than the specific water content A by 5% by weight or more, and is not particularly limited as long as it forms a gel, but it is an edible component. Various agar, carrageenan, starch, and transglutaminase-treated protein are preferable. Further, each of these may be contained alone or in combination with other components, and the combination is not particularly limited. In addition, the gel to be formed is mixed with other components having a water content B higher than the water content A by 5% by weight or more, such as muscle protein, elastin, zein, blood albumin, blood globulin, curdlan, etc., alone or in a mixture. Even so, a high effect can be obtained.

【００１５】本発明で使用する寒天及びカラギーナン
は、固有の水分値Ｂが水分値Ａより５重量％以上高けれ
ば特に限定されるものではなく、主原料の藻類の種類、
抽出法、精製法、処理法の種類、塩の種類・ゼリー強度
等化学的物理的特性の差等にかかわらず、何れも利用可
能である。The agar and carrageenan used in the present invention are not particularly limited as long as the inherent water content B is higher than the water content A by 5% by weight or more, and the kind of the main raw material algae,
Any of these can be used regardless of the extraction method, the purification method, the type of treatment method, the type of salt, the difference in chemical and physical properties such as jelly strength, and the like.

【００１６】本発明で使用する澱粉は固有の水分値Ｂが
水分値Ａより５重量％以上高ければ特に限定されるもの
ではない。例えば、架橋澱粉、酸化澱粉、湿熱処理澱
粉、高アミロース澱粉の他、それらを含有する例えば高
アミロース米より得られた米粉等の穀粉のいずれも利用
可能である。The starch used in the present invention is not particularly limited as long as the inherent moisture value B is higher than the moisture value A by 5% by weight or more. For example, in addition to cross-linked starch, oxidized starch, heat-moisture treated starch, high amylose starch, and grain flour containing them, such as rice flour obtained from high amylose rice, can be used.

【００１７】本発明で使用するタンパク質ゲルは、ゲル
形成後の固有の水分値Ｂが水分値Ａより５重量％以上高
く、ゲル状になっているものであれば特に限定されるも
のではなく、例えば、トランスグルタミナーゼ処理によ
りゲル化したα−カゼイン、血液アルブミンや筋肉蛋白
質の加熱ゲル等の加熱処理及び／またはトランスグルタ
ミナーゼ処理により調製したゲルが好ましい。The protein gel used in the present invention is not particularly limited as long as the water content B after gel formation is higher than the water content A by 5% by weight or more and it is in a gel form. For example, a gel prepared by heat treatment and / or transglutaminase treatment such as α-casein gelated by transglutaminase treatment, heat gel of blood albumin or muscle protein, etc. is preferable.

【００１８】トランスグルタミナーゼ処理によりゲルを
形成せしめる際の、トランスグルタミナーゼの起源、調
製方法及び精製度、トランスグルタミナーゼ処理するタ
ンパク質の種類、タンパク質をトランスグルタミナーゼ
処理する場合の酵素濃度、タンパク質の状態、反応時
間、共存物の種類等の処理条件も特に限定されるもので
はない。また、トランスグルタミナーゼ処理を施すタン
パク質は１種でも複数種の混合物でも良く、場合によっ
ては他の糖類等と混合後に反応せしめても充分な効果を
示す。Origin of transglutaminase, preparation method and degree of purification, type of protein to be treated with transglutaminase, enzyme concentration when protein is treated with transglutaminase, state of protein, reaction time when forming gel by transglutaminase treatment The processing conditions such as the type of coexisting substances are not particularly limited. In addition, the protein to be treated with transglutaminase may be one kind or a mixture of plural kinds, and depending on the case, a sufficient effect can be obtained even if the protein is reacted with other sugars after mixing.

【００１９】本発明において、バッターに分散混合せし
める固有の水分値Ａより水分値Ｂが５％以上高いゲル形
成物質のゲルの濃度は、低すぎれば、油ちょうの際にゲ
ルが加熱消去されてしまうため、効果がほとんど認めら
れず、２重量％以上であることが好ましい。逆にこの濃
度が高過ぎれば、油ちょうの際にゲルの溶解が起こらな
いため、好ましい高分子複合体の形成に至らない。よっ
て、ゲルの濃度は６０重量％を上限とすることが好まし
い。In the present invention, if the gel concentration of the gel-forming substance having a water content value B higher than the specific water content value A by 5% or more by dispersing and mixing in a batter is too low, the gel will be heated and erased during frying. Therefore, the effect is hardly recognized, and it is preferably 2% by weight or more. On the other hand, if the concentration is too high, the gel will not dissolve during oil frying, and the preferred polymer complex will not be formed. Therefore, it is preferable that the upper limit of the gel concentration is 60% by weight.

【００２０】本発明においてバッターに用いるゲル粉砕
物の粒度は、特に限定はされないが、平均粒径が細か
く、３mm以下であるほうが、バッター中での分散性が良
く、好ましい。 粉砕方法は特に限定されず、通常の方
法が利用できる。The particle size of the pulverized gel used for the batter in the present invention is not particularly limited, but it is preferable that the average particle size is fine and 3 mm or less because the dispersibility in the batter is good. The crushing method is not particularly limited, and a usual method can be used.

【００２１】本発明において用いるゲル粉砕物の添加量
は、特に限定はされないが、少なすぎると明確な添加効
果が認められ難く、多すぎるとゲル中に含まれる水分が
油ちょう時に一気に放出されるため油の激しい飛散や衣
形状の崩壊が起きやすい。従ってバッター中に、２重量
％以上８０重量％以下になるように添加することが好ま
しい。The addition amount of the crushed gel product used in the present invention is not particularly limited, but if it is too small, it is difficult to recognize a clear addition effect, and if it is too large, the water content in the gel is released at once at the time of frying. As a result, the oil is likely to be scattered and the clothing shape is likely to collapse. Therefore, it is preferable to add 2 wt% or more and 80 wt% or less to the batter.

【００２２】本発明の具材を脱水する工程は、具材の味
・風味・食感等の品質に悪影響を及ぼさずに具材の水分
を７０％以下に調整させうる手法であれば、特に限定は
されない。例えば、具材が畜肉、魚介類、野菜等の生鮮
物である場合は、熱風乾燥、減圧乾燥、熱食用油による
油ちょう脱水、赤外線・マイクロ波等の電磁波照射によ
る加熱、糖類・塩類溶液浸漬等の浸透圧差を利用した脱
水、脱水シートの利用等が可能である。また、ミンチ肉
や魚肉すりみ、マッシュポテト等と調味料等のその他原
料を練り混合したような具材の場合は原料の配合によっ
て水分を調整してもよい。具材の水分は少ないほど冷凍
保存時に移動しうる水分が少なくなるので好ましい。通
常は、７０％以下で充分な効果が得られるが、６０％以
下が更に好ましい。The step of dewatering the ingredients of the present invention is not particularly limited as long as it is a method capable of adjusting the water content of the ingredients to 70% or less without adversely affecting the quality of the ingredients such as taste, flavor and texture. There is no limitation. For example, when the ingredients are perishables such as livestock meat, seafood, vegetables, hot air drying, reduced pressure drying, dehydration of oil by hot cooking oil, heating by electromagnetic wave irradiation of infrared rays, microwaves, immersion in sugar / salt solution It is possible to use dehydration using a difference in osmotic pressure, use of a dehydration sheet, and the like. Further, in the case of ingredients such as minced meat, ground fish meat, mashed potato, and other raw materials such as seasonings, the water content may be adjusted by blending the raw materials. The less water the ingredient has, the less water that can be transferred during freezing storage, which is preferable. Usually, a sufficient effect is obtained at 70% or less, but 60% or less is more preferable.

【００２３】本発明の具材表面に食用ワックスからなる
被膜を形成させる工程は、特に限定はされず、例えば、
浸漬方式やスプレー方式等が利用できるが、被膜が具材
表面の全面に均一に形成できて水分移行防止膜の効果が
充分発揮できるためには、食用ワックス含有動植物油脂
の熱溶液に具材を浸漬する方式が特に好ましい。The step of forming a film made of edible wax on the surface of the ingredient of the present invention is not particularly limited.
Although the dipping method or spray method can be used, in order to form a film uniformly on the entire surface of the ingredients and to fully exert the effect of the moisture migration prevention film, the ingredients should be added to a hot solution of animal or vegetable oil containing edible wax. The immersion method is particularly preferable.

【００２４】本発明の具材浸漬に用いる食用ワックスは
食用用途として認められているものなら何でもよく特に
限定されない。例えば蜜蝋、キャンデリラワックス、カ
ルナバワックス、ライスワックス、木蝋等が使用できる
が、このうち蜜蝋が水蒸気不透過性が特に強く（例え
ば、Ｇｏｎｔａｒｄ，Ｎ．らの報文：Ｉｎｔ．Ｊ．Ｆｏ
ｏｄ Ｓｃｉ．Ｔｅｃｈｎｏｌ．，Ｖｏｌ．２９，ｐ．
３９）、好ましい。また、これらは各々単独で含有せし
めても、組み合わせても良く、組み合わせも特に限定さ
れるものではない。The edible wax used for dipping the ingredients of the present invention is not particularly limited as long as it is approved for edible use. For example, beeswax, candelilla wax, carnauba wax, rice wax, wood wax, and the like can be used, and among these, beeswax has a particularly strong water vapor impermeability (for example, a report by Gontard, N. et al .: Int. J. Fo.
od Sci. Technol. , Vol. 29, p.
39), preferred. Further, these may be contained alone or in combination, and the combination is not particularly limited.

【００２５】本発明の具材浸漬に用いる食用ワックスを
含有せしめる動植物油脂は食用用途として認められてい
るものなら何でもよく特に限定されない。例えば、大豆
油、コーン油、綿実油、菜種油等の植物性油、鶏油、ラ
ード、ヘッド等の動物性油脂が使用できる。また、これ
らは単独で使用しても組み合わせても良く、組み合わせ
も特に限定されるものではない。The animal and vegetable fats and oils containing the edible wax used for dipping the ingredients of the present invention are not particularly limited as long as they are approved for edible use. For example, vegetable oils such as soybean oil, corn oil, cottonseed oil and rapeseed oil, and animal oils and fats such as chicken oil, lard and head can be used. Further, these may be used alone or in combination, and the combination is not particularly limited.

【００２６】食用ワックスの動植物油脂への含有量は５
重量％以下では具材表面に食用ワックス被膜が充分に形
成されず充分な効果がえられないが、５重量％以上なら
特に限定はなく食用ワックス１００％でもよい。食用ワ
ックスの動植物油脂への混合は、使用する食用ワックス
と動植物油脂をそれぞれの融点以上の温度に加熱し完全
溶解させた状態で撹拌すると簡単に混合することができ
る。The content of edible wax in animal and vegetable fats and oils is 5
If the amount is less than 5% by weight, the edible wax film is not sufficiently formed on the surface of the ingredient and no sufficient effect is obtained, but if the amount is 5% by weight or more, there is no particular limitation and 100% of the edible wax may be used. Mixing the edible wax with the animal and vegetable oils and fats can be easily carried out by heating the edible wax and animal and vegetable oils and fats used to temperatures above their respective melting points and stirring them in a completely dissolved state.

【００２７】本発明の食用ワックス含有動植物油脂熱溶
液の温度は少なくとも使用する食用ワックスと動植物油
脂の融点以上でそれぞれが完全に溶解している温度であ
ることが必要である。例えば蜜蝋使用の場合は融点が６
０〜６７℃なので約７０℃以上の温度が必要である。そ
れ以上はそれぞれの油脂が劣化する発煙点を上限として
特に制限はないが、比較的高温の場合は具材の食感が硬
くなる等の問題があり１６０℃以下が好ましい。The temperature of the edible wax-containing animal and vegetable oil / fat heat solution of the present invention needs to be at least a melting point of the edible wax and the animal and vegetable oil / fat to be completely dissolved. For example, when beeswax is used, the melting point is 6
Since it is 0 to 67 ° C, a temperature of about 70 ° C or higher is required. Above that, there is no particular limitation with the smoke point at which each oil and fat deteriorates as the upper limit, but at relatively high temperatures there is a problem that the texture of the ingredients becomes hard and the like, and 160 ° C or less is preferable.

【００２８】具材の食用ワックス含有動植物油脂熱溶液
への浸漬時間は、具材の味・風味・食感等が劣化しない
限りは特に制限はないが、具材の表面に食用ワックスの
被膜が充分形成されればよく、通常数分程度で充分であ
る。The dipping time of the ingredients in the edible wax-containing animal and vegetable oil / fat solution is not particularly limited as long as the taste, flavor, texture and the like of the ingredients are not deteriorated, but a coating of the edible wax is formed on the surface of the ingredients. It suffices if it is sufficiently formed, and usually several minutes is sufficient.

【００２９】本発明における油ちょう済みフライ食品と
は特に限定されるものではなく、衣に包まれた中具の構
造を有しかつ油ちょうして製造されるものである。また
中具には特別の制限はなく、従来使用されているあらゆ
る具材が使える。例えば、各種コロッケ、カツ、エビフ
ライ等水産フライなどのパン粉付きフライ類、エビ天ぷ
ら、イモ天ぷら、かき揚げ等の天ぷら類、鶏肉、豚肉及
び牛肉等各種肉の唐揚げ類、フリッター類、揚げ餃子、
揚げ焼売、揚げ春巻等が挙げられる。また油ちょう済み
冷凍フライ食品とは上記フライ食品を冷凍したものであ
り、冷凍方法は通常の方法、装置が使用できる。The fried food with frying in the present invention is not particularly limited, and it has the structure of a filling filled with clothes and is prepared by frying. In addition, there is no special limitation on the filling material, and any conventionally used filling material can be used. For example, various croquette, cutlet, fries with bread crumbs such as seafood fries such as shrimp fries, shrimp tempura, potato tempura, tempura such as kakiage, chicken, pork and beef fried chicken, fritters, fried dumplings,
Examples include fried sashimi and fried spring rolls. The frozen deep-frozen food product is a product obtained by freezing the above-mentioned fried food product, and the usual freezing method and apparatus can be used.

【００３０】[0030]

【実施例】以下に、本発明を実施例に基づいて説明する
が、本発明はこれらにより限定されるものではない。EXAMPLES The present invention will be described below based on examples, but the present invention is not limited thereto.

【００３１】実施例１ 小麦澱粉の平衡水分（水分値Ａ）の測定：前記水分値Ａ
の測定方法に従い、２５℃で過飽和水蒸気を１．６リッ
トル／分で送り込んでいるデシケーター中に、予め糊化
した後、凍結乾燥した小麦澱粉の粗粉砕物を置いた場合
の、澱粉の水分含量増加の経時変化を測定した。Example 1 Measurement of equilibrium water content (water content A) of wheat starch: Water content A described above
According to the measuring method of 1., the moisture content of the starch in the case where the coarsely ground wheat starch that has been gelatinized in advance and then freeze-dried is placed in a desiccator in which supersaturated steam is fed at 1.6 liter / min at 25 ° C. The time course of the increase was measured.

【００３２】尚、小麦澱粉は、その結果を図１に示した
が、約２０時間で小麦澱粉は平衡水分、すなわち１９．
８重量％に達していることがわかる。小麦澱粉固有の水
分値Ａは１９．８重量％であった。The results of wheat starch are shown in FIG. 1. The equilibrium water content of wheat starch, namely 19.
It can be seen that it has reached 8% by weight. The moisture value A peculiar to wheat starch was 19.8% by weight.

【００３３】実施例２ 小麦澱粉のガラス転移水分（水分値Ｂ）測定：前記水分
値Ｂの測定方法に従い、予め糊化した後、凍結乾燥した
小麦澱粉を種々の水分値に吸湿せしめた試料を、銀製容
器に密封した後、各々のガラス転移温度をＤＳＣ（セイ
コー電子工業（株）製品、以下同様）にて測定した。Example 2 Measurement of glass transition moisture (moisture value B) of wheat starch: According to the measuring method of moisture value B described above, a sample obtained by preliminarily gelatinizing and freeze-drying wheat starch to various moisture values was used. After sealing in a silver container, each glass transition temperature was measured by DSC (manufactured by Seiko Denshi Kogyo KK, the same applies hereinafter).

【００３４】結果を図２に示す。図から、水分上昇に従
い小麦澱粉のガラス転移温度は低下し、水が小麦澱粉の
可塑剤として働いていることが分かる。また、その各測
定点を結ぶ図中の曲線から、２５℃における小麦澱粉の
ガラス状態からラバー状態に変わる水分値は２０．１重
量％であると推定される。従って、小麦澱粉固有の水分
値Ｂは２０．１重量％であった。The results are shown in FIG. From the figure, it can be seen that the glass transition temperature of wheat starch decreases as the water content increases, and that water acts as a plasticizer for wheat starch. Further, from the curve in the figure connecting the respective measurement points, it is estimated that the moisture value at 25 ° C at which the glass state of the wheat starch changes to the rubber state is 20.1% by weight. Therefore, the moisture value B peculiar to wheat starch was 20.1% by weight.

【００３５】以上、実施例１、２の結果から小麦澱粉の
水分値Ｂ−水分値Ａは０．３重量％であることがわか
り、本発明にて好ましいと規定している５重量％には満
たない物質であることがわかる。As described above, the results of Examples 1 and 2 show that the moisture value B-moisture value A of wheat starch is 0.3% by weight. It can be seen that the substance is less than that.

【００３６】実施例３ 各種多糖類、タンパク質類の固有の水分値Ａ、Ｂ測定結
果：実施例１、２と同様の方法にて、数百種類の多糖
類、タンパク質類の固有の水分値Ａ、水分値Ｂを測定し
た。尚、固有の水分値Ａに関しては、測定場所の湿度、
飽和水蒸気の製造機器及びデシケーターの形状により数
重量％程度本発明における測定値と異なる場合が考えら
れるが、その場合には各測定場所において、測定を行う
物質の固有の水分値Ａと小麦澱粉の固有の水分値Ａとの
差を求め、本発明における小麦澱粉の固有の水分値Ａ測
定結果である１９．８重量％にその差を足し引きすれ
ば、本発明でいう各成分固有の水分値Ａとはかい離しな
い値が得られる。Example 3 Moisture values A and B peculiar to various polysaccharides and proteins: Specific moisture values A of several hundred kinds of polysaccharides and proteins were measured in the same manner as in Examples 1 and 2. The water content B was measured. Regarding the specific moisture value A, the humidity at the measurement location,
Depending on the shape of the saturated steam producing equipment and the desiccator, the measured value may differ from the measured value in the present invention by about several wt%. In that case, the water content A of the substance to be measured and the wheat starch If the difference from the specific moisture value A is obtained and the difference is added to the 19.8 wt% which is the measurement result of the specific moisture value A of wheat starch in the present invention, the moisture value specific to each component in the present invention is calculated. A value that is not separated from A is obtained.

【００３７】測定を行った物質のうち、本発明において
水分移行に伴う衣の食感劣化防止に効果が認められるゲ
ル形成物質及びその他代表的な物質の測定結果を表１に
示した。表から分かるように、ゲル形成能のある各種寒
天、数種のカラギーナン、トランスグルタミナーゼ処理
カゼイン等が水分値Ｂ−水分値Ａが高い値を示した。こ
れらに比べ、フライ食品のバッターの主構成物質として
よく用いられる実施例１、２にて測定した小麦澱粉及び
その分解物であるデキストリンの水分値Ｂ−水分値Ａは
低い値となっていた。また、カラギーナンの中には低い
値のものもあり、カゼインもトランスグルタミナーゼ処
理（反応条件：80U/g・カゼイン、pH=7.5、40℃）を施こ
す前は低値であった。また、大量にパン粉に混ぜた場
合、吸湿に伴う軟化を抑える効果があるという報告（特
開平２−２３１３号公報）がある熱凝固性タンパク質
で、中でも最も好ましいとされているグルテンの水分値
Ｂ−水分値Ａは−２．８重量％と低い値であり、充分な
効果は得られないと考えられる。Among the measured substances, Table 1 shows the measurement results of the gel-forming substances and other representative substances which are effective in preventing the deterioration of the texture of the clothes due to the migration of water in the present invention. As can be seen from the table, various agars capable of forming a gel, several kinds of carrageenan, transglutaminase-treated casein and the like showed high water content B-water content A. Compared to these, the moisture value B-moisture value A of wheat starch and its degradation product dextrin, which were often used as the main constituents of the batter of fried foods, were low. In addition, some carrageenan had a low value, and casein had a low value before being subjected to transglutaminase treatment (reaction condition: 80 U / g.casein, pH = 7.5, 40 ° C.). In addition, there is a report (JP-A-2-2313) that when mixed in a large amount with bread crumbs, the effect of suppressing softening due to moisture absorption is reported, and among them, the water content B of gluten which is considered to be the most preferable is B. -The water content A is a low value of -2.8% by weight, and it is considered that a sufficient effect cannot be obtained.

【００３８】[0038]

【表１】 [Table 1]

【００３９】実施例４ 実施例３のなかで固有の水分値Ｂ−水分値Ａが高いと認
められたゲル形成物質をフライ食品用バッターに添加す
る方法としてのゲル粉砕物添加法の効果について、寒天
の冷凍唐揚げバッターへの利用を例として示す。Example 4 The effect of the method for adding a crushed gel as a method for adding a gel-forming substance, which was found to have a high water content value B-water content value A in Example 3 to a batter for fried foods, The use of agar for frozen fried batter is shown as an example.

【００４０】予め醤油と調味料で下味をつけた鶏肉に薄
力粉を打ち、それに次の３種類のバッターを付着させ
た。（１）[寒天添加バッターＡ（本発明のもの）]予め
所定の濃度（２、５、２０重量％）になるよう加熱溶解
せしめた寒天（伊那食品工業（株）製品、ＡＸ−３０）
水溶液を、冷却ゲル化せしめた後、クッキングミキサー
にて1mm以下の粒度になるまで粉砕した。この粉砕物を
小麦薄力粉３７．５重量部及び水６２．５重量部からな
る混合溶液と所定の割合で混合した寒天ゲル添加バッタ
ー。（２）[寒天添加バッターＢ（特願平８−１４２３
２４記載のもの）]予め加熱溶解せしめた２０重量部の
寒天（伊那食品工業（株）製品、ＡＸ−３０）を、ゲル
化しない程度に熱い状態に維持したまま、８０重量部の
小麦薄力粉と１８０重量部の市水と共に混練し、ゲル化
しない程度に熱い状態に維持した寒天添加バッター。
（３）[対照バッター]１００重量部の小麦薄力粉と１８
０重量部の市水とを混合したもの。しかるのちこれらを
１８０℃に保持したフライヤーで２．５分間油ちょうし
た後、すぐに−４０℃の冷凍庫で急速冷凍した。１時間
程経って凍結を確認した後、−２０℃の冷凍庫に移し、
凍結保管を行った。このものを電子レンジで調理し衣の
食感（サクサク感）を評価した。また、バッターを具材
に付着させる時の作業のしやすさの程度についても併せ
て評価した。Chicken was seasoned with soy sauce and seasonings in advance, soft flour was beaten, and the following three kinds of batters were attached thereto. (1) [Agar-added batter A (of the present invention)] Agar (AX-30, a product of Ina Food Industry Co., Ltd.) that has been heated and melted to a predetermined concentration (2, 5, 20% by weight) in advance.
The aqueous solution was cooled and gelled, and then pulverized with a cooking mixer until the particle size became 1 mm or less. An agar gel-added batter obtained by mixing the pulverized product with a mixed solution of wheat flour 37.5 parts by weight and water 62.5 parts by weight at a predetermined ratio. (2) [Agar-added batter B (Japanese Patent Application No. 8-1423)
24)) 20 parts by weight of agar (AX-30, a product of Ina Food Industry Co., Ltd.) which has been heated and melted in advance, and 80 parts by weight of wheat flour are added while being kept in a hot state so as not to gel. An agar-added batter kneaded with 180 parts by weight of city water and kept in a hot state so as not to gel.
(3) [Control batter] 100 parts by weight wheat flour and 18
A mixture of 0 parts by weight city water. Then, after frying for 2.5 minutes with a fryer kept at 180 ° C., they were immediately frozen in a freezer at −40 ° C. After confirming freezing after about 1 hour, transfer to a -20 ° C freezer,
It was frozen and stored. This product was cooked in a microwave oven and the texture of the clothes (crispy feeling) was evaluated. In addition, the degree of workability when attaching the batter to the ingredients was also evaluated.

【００４１】衣のサクサク感評価は冷凍油ちょう済み唐
揚げを電子レンジ（家庭用、５００Ｗ）で２分間程度解
凍・調理し、評価パネル数１２名により５点満点の５段
階で官能評価することにより行った。尚、サクサク感を
感じるギリギリの食感を３点とするよう、予めパネルに
は伝えた。１ヶ月保存後の評価結果を表２に示す。The crispness of the clothes is evaluated by thawing frozen fried deep-fried oil in a microwave oven (household, 500W) for about 2 minutes, and sensory-evaluating it in 5 levels out of 5 by 12 evaluation panels. Went by. In addition, the panel was informed in advance that the crispy texture should be 3 points. Table 2 shows the evaluation results after storage for 1 month.

【００４２】[0042]

【表２】 [Table 2]

【００４３】表２より、寒天が添加されていない対照バ
ッターの場合は衣のサクサク感が全く消失しているが寒
天添加バッターはＡ、Ｂ共にそのほとんどが１ヶ月保存
でもサクサク感を有している事がわかる。From Table 2, in the case of the control batter to which the agar was not added, the crispy feeling of the clothes disappeared at all, but in the agar-added batter, both of A and B had a crispy feeling even after storage for 1 month. I understand that

【００４４】但し、寒天添加バッターＢはバッターの温
度を少なくとも５０℃以上に保ったままで具材に付着さ
せなければならず、またバッターの粘度も非常に高い
為、具材に均一に付着させにくく、非常に作業性が悪
い。これに対し、本発明の寒天添加バッターＡは、バッ
ターを加温しなくてもよく、粘度も低くて作業性が大幅
に改良されていることがわかった。However, the agar-added batter B must be attached to the ingredients while keeping the temperature of the batter at least 50 ° C., and the viscosity of the batter is also very high, so it is difficult to attach it to the ingredients uniformly. , Workability is very poor. On the other hand, it was found that the agar-added batter A of the present invention does not require heating of the batter, has a low viscosity, and has significantly improved workability.

【００４５】また、寒天添加バッターＡの結果で、添加
するゲルの濃度に関しては、２重量％ゲル添加バッター
の評価結果がそれより高い濃度のゲル添加バッターより
効果が低いことがわかった。従ってゲルの濃度は高い方
が効果は高いと考えられた。該記発明（特開昭５０−６
７３０号公報）にある、加熱により消去される程度のゲ
ル濃度は通常１％未満と考えられるが、本実施例の結果
から、この程度の濃度では本発明の解決しようとする問
題の解決にはならないことが分かる。以上から、その高
粘性或いはゲル形成性のため、作業性が悪かった寒天等
の固有の水分値Ａと水分値Ｂの差が５％以上である物質
でも、本発明により作業性良くバッターに混合でき、そ
の効果も非常に高い事がわかる。As a result of the agar-added batter A, it was found that the evaluation result of the 2 wt% gel-added batter was lower than that of the gel-added batter having a higher concentration than that of the gel added batter. Therefore, it was considered that the higher the gel concentration, the higher the effect. The above invention (Japanese Patent Laid-Open No. 50-6)
730), the gel concentration that can be eliminated by heating is considered to be usually less than 1%. From the results of this Example, however, this level of concentration is not enough to solve the problem to be solved by the present invention. I understand that it will not happen. From the above, even a substance having a difference in water content A and water content B of 5% or more, such as agar, which has poor workability due to its high viscosity or gel forming property, can be mixed in a batter with good workability according to the present invention. You can see that the effect is very high.

【００４６】実施例５ 油ちょう済み冷凍さつまいも天ぷらでの評価：さつまい
も（品種：紅あずま）を厚さ約８ｍｍ、直径約５ｃｍの
大きさに輪切りにして水さらしした具材を、５００ｃｃ
トールビーカー中で１２０℃に加熱したコーン油中に投
入し２０分間浸漬し脱水処理を行った。この時の具材の
水分は浸漬前が約６８％で、浸漬後は約５０％に減少し
ていた。更にこの具材を１００℃に加熱した蜜蝋５０重
量％とコーン油５０重量％の混合熱溶液中に投入し１分
間浸漬して具材表面に蜜蝋被膜を充分に形成させた。し
かる後この具材に実施例４記載で効果の高かった下記の
寒天ゲル添加バッター及び寒天無添加の対照バッターを
付着させた。［本実施例使用寒天ゲル添加バッター］予
め２０重量％になるように加熱溶解せしめた寒天（伊那
食品工業（株）製品、ＡＸ−３０）水溶液を、冷却ゲル
化せしめた後、クッキングミキサーにて３ｍｍ以下の粒
度になるまで粉砕した。この粉砕物１００重量部及び水
６２．５重量部からなる混合溶液１００重量部と混合し
た寒天ゲル添加バッター。［対照バッター］１００重量
部の小麦薄力粉と１８０重量部の市水とを混合したも
の。Example 5 Evaluation of Dried Frozen Sweet Potato with Tempura: Sweet potato (variety: Beni Azuma) sliced in water to a thickness of about 8 mm and a diameter of about 5 cm and exposed to water, 500 cc
It was put into corn oil heated to 120 ° C. in a tall beaker and immersed for 20 minutes for dehydration treatment. The water content of the ingredients at this time was about 68% before the immersion and decreased to about 50% after the immersion. Further, this ingredient was placed in a mixed hot solution of 50% by weight of beeswax and 50% by weight of corn oil heated to 100 ° C. and immersed for 1 minute to sufficiently form a beeswax film on the surface of the ingredient. Then, the following agar-gel-added batter and agar-free control batter, which were highly effective in the manner described in Example 4, were attached to this ingredient. [Agar gel-added batter used in this example] An aqueous solution of agar (product of Ina Food Industry Co., Ltd., AX-30), which had been dissolved by heating to 20% by weight in advance, was cooled and gelled with a cooking mixer. It was crushed to a particle size of 3 mm or less. An agar gel-added batter mixed with 100 parts by weight of a mixed solution consisting of 100 parts by weight of the pulverized product and 62.5 parts by weight of water. [Control batter] A mixture of 100 parts by weight of wheat flour and 180 parts by weight of city water.

【００４７】このものを１８０℃の油で２分程度油ちょ
うし、すぐに急速冷凍した後−２０℃で３ケ月冷凍保存
した。このものを電子レンジ調理し衣の食感（サクサク
感）を評価した。比較例として、具材を脱水、蜜蝋熱溶
液浸漬せずに上記寒天ゲル添加バッター及び対照バッタ
ーを付着させたものも同様に評価した。衣のサクサク感
評価は、実施例４記載の方法で同様に行った。結果を表
３に示す。This product was fried with oil at 180 ° C. for about 2 minutes, immediately frozen, and then frozen and stored at −20 ° C. for 3 months. This was cooked in a microwave oven and the texture of the clothes (crispness) was evaluated. As a comparative example, the one to which the agar gel-added batter and the control batter were adhered without dehydrating the ingredients and immersing them in the hot beeswax solution was also evaluated in the same manner. The crispness of the clothes was evaluated in the same manner as in Example 4. The results are shown in Table 3.

【００４８】[0048]

【表３】 [Table 3]

【００４９】表３より、対照の何も処理していない試料
（Ｎｏ．４）の場合は完全に衣のサクサク感は消失して
いたが、試料Ｎｏ．１〜３の寒天ゲルバッターを使用し
たもの及び具を脱水処理し蜜蝋熱溶液浸漬したものはそ
れぞれ衣のサクサク感が残っており、かなり高い効果が
得られた。更に、寒天ゲル添加バッターと上記具処理を
組み合わせた試料（Ｎｏ．１）は、寒天ゲルバッターの
み使用試料（Ｎｏ．３）及び具の脱水処理と蜜蝋熱溶液
浸漬処理のみ行った試料（Ｎｏ．２）より衣のサクサク
感が大幅に強くなり、衣の食感を維持する保存期間の著
しい延長が図られることが期待できる。From Table 3, in the case of the control sample ( No. 4 ) which was not treated, the crispness of the clothes disappeared completely, but the sample No. The one using the agar gel batter of Nos. 1 to 3 and the one in which the ingredients were dehydrated and dipped in the beeswax hot solution each had a crisp feeling of the clothes, and a considerably high effect was obtained. Further, the sample ( No. 1 ) in which the agar gel-added batter and the above ingredient treatment were combined was a sample ( No. 3 ) in which only the agar gel batter was used and a sample ( No. 2 ) It is expected that the crispness of the batter will be significantly stronger and the storage period for maintaining the texture of the batter will be significantly extended.

【００５０】[0050]

【発明の効果】以上、詳述したように、本発明によれ
ば、油ちょう済み冷凍フライ食品において問題となる冷
凍保管中の衣の食感劣化に対し、具材の水分を脱水する
工程及び/または具材表面に食用ワックスからなる被膜
を形成させる工程と、その具材に、固有の水分値Ａ（２
５℃、過飽和水蒸気雰囲気における平衡水分）より水分
値Ｂ（２５℃におけるガラス転移水分）が５重量％以上
高いゲル形成物質のゲル粉砕物を含むバッターを付着さ
せ、油ちょうする工程とを組み合わせる事により著しい
改善がはかられ、食感を維持する保存期間が大幅に延長
された新規な油ちょう済み冷凍フライ食品を提供するこ
とを可能としたものである。As described above in detail, according to the present invention, a process of dehydrating the water content of the ingredients against the deterioration of the texture of the batter during frozen storage, which is a problem in the frozen deep-fried food, / Or the step of forming a coating of edible wax on the surface of the ingredient, and the inherent moisture value A (2
Combined with the step of attaching a batter containing a gel pulverized product of a gel-forming substance having a water content B (glass transition water content at 25 ° C) of 5% by weight or more higher than the equilibrium water content in a supersaturated steam atmosphere at 5 ° C and frying. Thus, it is possible to provide a novel fried frozen fried food product with a significantly extended shelf life for maintaining the texture.

【図面の簡単な説明】[Brief description of drawings]

【図１】小麦澱粉の水分値Ａの測定結果を示す図。FIG. 1 is a diagram showing the measurement results of moisture value A of wheat starch.

【図２】小麦澱粉の水分値Ｂの測定結果を示す図。FIG. 2 is a diagram showing the measurement results of moisture value B of wheat starch.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭51−115938（ＪＰ，Ａ) 特開 昭60−130352（ＪＰ，Ａ) (58)調査した分野(Int.Cl.⁷，ＤＢ名) A23L 1/01 A23L 1/176 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference JP-A-51-115938 (JP, A) JP-A-60-130352 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/01 A23L 1/176

Claims (5)

(57)【特許請求の範囲】(57) [Claims] 【請求項１】具材の水分を脱水する工程及び具材表面に
食用ワックスからなる被膜を形成させる工程と、該具材
に、固有水分値Ａ（２５℃、過飽和水蒸気雰囲気におけ
る平衡水分）より水分値Ｂ（２５℃におけるガラス転移
水分）が５重量％以上高い、寒天、カラギーナン、澱
粉、トランスグルタミナーゼ処理タンパク質のうちから
選ばれる１種以上のゲル形成物質のゲル粉砕物を２重量
％以上８０重量％以下含有するバッターを付着させ油ち
ょうする工程、とが組み合わされたことを特徴とする電
子レンジ調理用冷凍油ちょう済みフライ食品の製造法。 And 1. A process for forming a coating of an edible wax to process and Guzai surfaces dehydration of moisture in ingredients, to this particular material, inherent moisture value A (25 ° C., the equilibrium moisture content in supersaturated steam atmosphere) than Water content B (glass transition water content at 25 ° C) is higher than 5% by weight, agar, carrageenan, starch
Out of powder and transglutaminase-treated proteins
2 parts by weight of crushed gel of one or more selected gel-forming substances
The step of frying is adhered batter containing 80 wt% or less than%, electrodeposition, characterized in that city are combined
Manufacturing method of fried foods with frozen oil for cooking in microwave oven . 【請求項２】具材の水分を脱水する工程が、具材水分を
７０％以下に調整することを特徴とする請求項１記載の
油ちょう済みフライ食品の製造法。2. The method for producing a fried food containing fried food according to claim 1, wherein the step of dehydrating the water content of the ingredient adjusts the ingredient water content to 70% or less. 【請求項３】具材表面に食用ワックスからなる被膜を形
成させる工程が、具材を食用ワックス含有動植物油脂の
熱溶液に浸漬すること特徴とする請求項１記載の電子レ
ンジ調理用冷凍油ちょう済みフライ食品の製造法。 3. The electronic recording machine according to claim 1, wherein the step of forming a film made of an edible wax on the surface of the ingredient comprises immersing the ingredient in a hot solution of animal or vegetable oil or fat containing the edible wax.
Manufacturing method of frozen fried foods for cooking . 【請求項４】食用ワックスが蜜蝋であることを特徴とす
る請求項１ないし３記載の電子レンジ調理用冷凍油ちょ
う済みフライ食品の製造法。 4. The method of producing frozen fried food for microwave cooking according to claim 1 , wherein the edible wax is beeswax . 【請求項５】請求項１ないし４記載の方法により製造さ
れる電子レンジ調理用冷凍油ちょう済みフライ食品。 5. A method manufactured by the method according to claim 1.
Frozen food with frozen oil for microwave cooking.