JP3520678B2 - Fried food and method for producing the same - Google Patents

Description

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

【０００１】[0001]

【発明の属する技術分野】本発明は、フライ済み食品に
関するものである。より具体的には、コロッケ、トンカ
ツ、メンチカツ、天ぷら、鶏肉のフリッター、春巻、揚
げ餃子などを、通常の調理加熱での油温度でフライ後、
１３０℃以下の食用油に浸漬することにより、衣が揚げ
たての食感を保持できるフライ済み食品に関するもので
ある。本発明によるフライ済み食品は冷蔵、冷凍保存に
も耐え、オーブン又は電子レンジ解凍によっても揚げた
ての食感を保持出来るものである。TECHNICAL FIELD The present invention relates to a fried food product. More specifically, croquette, pork cutlet, minced pork cutlet, tempura, chicken fritters, spring rolls, fried dumplings, etc., after fried at the oil temperature under normal cooking heating,
TECHNICAL FIELD The present invention relates to a fried food product in which a batter can maintain its fresh texture by being immersed in edible oil at 130 ° C. or lower. The fried food according to the present invention is resistant to refrigeration and frozen storage, and can retain the texture of freshly fried food even when defrosted in an oven or a microwave oven.

【０００２】[0002]

【従来の技術】近年、市場には、開封するだけで直ち
に、あるいは電子レンジによる加熱などの簡単な調理を
加えるだけで直ちに、食卓に供し得るフライ済み食品が
大量に供給されている。2. Description of the Related Art In recent years, a large amount of fried foods that can be served on a table are supplied to the market immediately by opening them or by adding simple cooking such as heating with a microwave oven.

【０００３】フライ済み食品は、開封し食卓に供する際
に、その調理直後の香ばしい風味とともに、揚げたての
「サクサク」、「カリカリ」とした軽い食感、いわゆる
クリスピー感を再現し得ることが、商品価値を決定する
重要要件となっている。When the fried food is opened and served on a dining table, it is possible to recreate the savory flavor immediately after cooking as well as the fresh crispy and crispy light texture, so-called crispy sensation. It is an important requirement for determining value.

【０００４】なお、通常、フライ済み食品は、製造後、
流通過程に冷蔵された商品にあっては二週間程度、冷凍
された商品にあっては二〜三ヶ月程度、少なくとも一ヶ
月の期間、滞留、保存されることを前提として製造され
ている。Usually, fried foods are
Products that are refrigerated during the distribution process are manufactured for about two weeks, and frozen products are stored for a period of at least one month for about two to three months.

【０００５】フライ済み食品に好ましい風味およびクリ
スピー感を上記の流通保存期間経過後に再現するため
に、従来から種々の試みが行われてきたが、必ずしも上
記の好ましい食感に関する要件を満足している商品のみ
が供給、流通しているとは限らないのが実状である。Various attempts have hitherto been made in order to reproduce the desirable flavor and crispy taste of fried foods after the passage of the above-mentioned storage period, but the above-mentioned preferable texture requirements are not necessarily satisfied. In reality, it is not always the case that only products are supplied and distributed.

【０００６】揚げたての好ましい衣の食感を長時間持続
させようという試みは、過去数多く行われてきた。Many attempts have been made in the past to maintain the texture of freshly fried batter for a long time.

【０００７】例えば特開昭５０−１５２７７４のように
バッター液にガム類と大豆タンパク質を加えてサクサク
感を持続させようというものがある。しかし衣の食感が
通常のバッター液で作ったものと比べ、重く歯切れの悪
いものとなり、また風味も大豆タンパク質特有の、好ま
しくない植蛋臭が感じられるという欠点があった。For example, Japanese Patent Laid-Open No. S52-152774 discloses a technique in which gums and soybean protein are added to a batter to maintain a crispy feeling. However, it has the drawback that the texture of the batter is heavier and crisper than that of the one made with a normal batter solution, and the taste is unpleasant, which is peculiar to soybean protein.

【０００８】また、特開昭５９−６８４７や特開昭６４
−６０３３４のようにバッター液に卵白や乳化剤を加え
起泡させる方法もある。しかし長期冷凍保存後、例えば
−１８℃で１〜２ヶ月保存後は、冷凍保存中に中具から
衣への水分移行が起こりやすくかえって衣が軟質化して
しまうこと、また工業規模で製造する場合、安定的に起
泡状態を保つのが難しく、コストもかさむという欠点が
あった。Further, Japanese Patent Laid-Open Nos. 59-6847 and 64
There is also a method in which egg white or an emulsifier is added to the batter liquid to cause foaming, as in -60334. However, after long-term frozen storage, for example, after storage at -18 ° C for 1 to 2 months, water migration from the fillings to the clothing tends to occur during the frozen storage and the clothing softens, and when manufactured on an industrial scale. However, it is difficult to maintain a stable foaming state and the cost is high.

【０００９】特開昭５８−１９８２５５、特開昭５６−
４５５８０、特開平２−２４５１５６では卵白もしくは
シェラック、ワックス等の蝋物質でコーティングする方
法が開示されている。しかしこれらの方法では衣の表面
のみにクリスピー感が残るだけであり、具に近い衣のほ
とんどの部分では歯切れの悪さは解消されない。またこ
の場合のクリスピー感は、通常の衣付き食品を揚げた直
後のものと比べ異質のものである。さらに、蝋物質はア
ルコールに溶かす等の特殊な工程が必要であり、取扱い
が難しいという欠点があった。JP-A-58-198255, JP-A-56-
45580 and JP-A-2-245156 disclose a method of coating with egg white or a wax substance such as shellac and wax. However, these methods only leave a crispy feeling only on the surface of the garment, and the crispness is not eliminated in most parts of the garment close to the topping. Further, the crispy feeling in this case is different from that immediately after the usual food with clothes is fried. Further, the wax substance has a drawback that it requires a special process such as dissolution in alcohol and is difficult to handle.

【００１０】特開平２−１６９３７のように食品基材の
外側にバッター層、第１ブレッダー層、エマルジョン
層、第２ブレッダー層を順次形成させる方法もある。し
かしフライ済みコロッケを例に取ると、通常衣に付着し
ているパン粉の量は、重量比で１０％から多くてもせい
ぜい１５％程度であり、特開平２−１６９３７の方法で
は２度以上衣にパン粉を付着せしめるため、衣が厚くな
りすぎ、重く歯切れの悪い食感となるという欠点があっ
た。There is also a method in which a batter layer, a first blender layer, an emulsion layer, and a second blender layer are sequentially formed on the outer side of a food base material, as in JP-A-2-16937. However, taking fried croquette as an example, the amount of bread crumbs that normally adheres to the garment is about 10% to at most about 15% by weight, and according to the method disclosed in Japanese Patent Laid-Open No. 2-16937, the garment is coated twice or more times. Since bread crumbs are adhered to the garment, the garment becomes too thick, resulting in a heavy and crisp texture.

【００１１】[0011]

【発明が解決しようとする課題】本発明が解決しようと
する課題は、工業規模で生産するにあたり、ごく簡単な
手段で、フライ済み食品を長期保存、とりわけ冷凍保存
した場合及び電子レンジで再加熱した場合に生ずる衣の
軟質化を防ぎ、揚げたてのサクサクした食感を長期間持
続する方法を提供することである。SUMMARY OF THE INVENTION The problem to be solved by the present invention is that, when it is produced on an industrial scale, it is a very simple means, and the fried food is stored for a long period of time, especially when it is frozen and reheated in a microwave oven. The object of the present invention is to provide a method for preventing the softening of the batter that occurs when the above is done and for maintaining the crispy texture of freshly fried food for a long period of time.

【００１２】[0012]

【課題を解決するための手段】本発明者らは上記課題を
解決すべく鋭意検討した結果、フライ済み食品の製造に
あたり、衣付食品を通常のフライ後、１３０℃以下の食
用油に浸漬するというという簡単な方法により、揚げた
てのサクサクした食感を長期間持続できること、また、
特に冷凍保存後、電子レンジ調理時にサクサクした食感
が得られること、さらには浸漬する食用油に中鎖脂肪酸
トリグリセリド（以下ＭＣＴと略す）を少なくとも１％
以上含有させることで、同時にさっぱりして油っこさが
なく、しかも上記流通期間後にも充分なサクサク感を保
ち得ることを見いだし、本発明を完成するに至った。Means for Solving the Problems As a result of intensive investigations by the present inventors in order to solve the above-mentioned problems, in the production of fried foods, the food with clothes is usually fried and then immersed in edible oil at 130 ° C. or lower. By the simple method of saying, you can maintain the crispy texture of freshly fried food for a long time.
In particular, after frozen storage, a crispy texture is obtained during microwave cooking, and at least 1% of medium-chain fatty acid triglyceride (hereinafter abbreviated as MCT) is added to the cooking oil to be dipped.
It has been found that, by containing the above components, at the same time, there is no greasiness and no greasiness, and moreover, a sufficient crispness can be maintained even after the distribution period, and the present invention has been completed.

【００１３】すなわち、本発明は、（１） 衣付食品を
通常の方法、即ち加熱調理を目的とした油温度でフライ
後、１３０℃以下の食用油に短時間浸漬することを特徴
とするフライ済み食品であり、（２）上記浸漬時間が２
秒から６０秒であることを特徴とするフライ済み食品で
あり、（３）上記食用油浸漬後、冷凍保存されることを
特徴とするフライ済み食品であり、（４）上記フライ済
み食品の調理解凍方法として電子レンジ解凍を含むこと
を特徴とするフライ済み食品であり、（５）上記食用浸
漬油にＭＣＴを少なくとも１％以上含むことを特徴とす
るフライ済み食品であり、更には（６）これら（１）か
ら（５）によって得られるフライ済み食品の製造方法に
関わるものである。That is, the present invention (1) is characterized in that the food with clothes is fried in a usual manner, that is, after fried at an oil temperature for the purpose of heating and cooking, it is dipped in edible oil at 130 ° C. or less for a short time. (2) The soaking time is 2
The fried food is characterized by being from 60 seconds to 60 seconds, (3) The fried food is characterized by being frozen and stored after being immersed in the edible oil, and (4) Cooking of the fried food. A fried food characterized by including microwave thawing as a thawing method, (5) A fried food characterized by containing at least 1% or more of MCT in the edible dipping oil, and further (6) The present invention relates to a method for producing a fried food product obtained by (1) to (5).

【００１４】[0014]

【発明の実施の形態】本発明でいうフライ済み食品とは
コロッケ、トンカツ、メンチカツ等のパン粉衣のつい
た食品、または天ぷら、鶏肉のフリッター、鶏の唐揚げ
のようにバッター、打ち粉のついた食品、または春巻、
揚げ餃子のように麺帯で包まれた食品を、調理加熱を目
的とした通常の油温度（通常１５０℃〜２００℃前後、
又はこれより低い温度での二度揚げ等）でフライしたも
のを、更に１３０℃以下の食用油に短時間浸漬したもの
を指す。従って、食用油浸漬前のフライ食品としては通
常の方法で調製された食品は勿論のこと、これらにさら
に特開昭５０−１５２７７４や特開昭５９−６８４７や
特開昭６４−６０３３４や特開昭５８−１９８２５５や
特開平２−１６９３７のように衣が揚げたての食感を保
持できるような方法を併用したものでもよい。BEST MODE FOR CARRYING OUT THE INVENTION The fried foods referred to in the present invention are foods with bread crumbs such as croquettes, pork cutlet, minced pork cutlet, etc., or tempura, chicken fritters, chicken fried like batter, dusted flour. Food, or spring rolls,
For foods wrapped in noodle strips such as fried dumplings, a normal oil temperature for cooking and heating (usually around 150 ° C to 200 ° C,
Alternatively, it is fried at twice lower temperature (such as deep-fried food) and further dipped in edible oil at 130 ° C. or lower for a short time. Therefore, as fried foods before being dipped in edible oil, not only foods prepared by a usual method but also those described in JP-A-50-152774, JP-A-59-6847, JP-A-64-60334 and JP-A-64-60334 are disclosed. It is also possible to use a combination of methods such as 58-198255 and Japanese Patent Application Laid-Open No. 2-16937, which can maintain the texture of freshly fried batter.

【００１５】バッター、パン粉、打ち粉、麺帯等、衣材
を形成させる材料は、何れのものを用いてもよく、起泡
させたバッターや、扁平に成型したパン粉を用いても良
い。As the material for forming the clothing material such as batter, bread crumbs, dusting powder, noodle strips, etc., any material may be used, such as a foamed batter or flat bread crumbs.

【００１６】浸漬する食用油は、食品用に用いられる油
なら何れでもよく、例えば菜種油、大豆油、コーン油、
ごま油、パーム油、べにばな油、ひまわり油、米油、小
麦胚芽油、ひまし油、綿実油等の植物油脂、豚脂、牛
脂、鶏脂、乳脂、タラ油等の動物油脂、またこれらを水
素添加処理したもの、酵素分解処理したもの等が挙げら
れる。The edible oil to be dipped may be any oil used for foods, for example, rapeseed oil, soybean oil, corn oil,
Sesame oil, palm oil, safflower oil, sunflower oil, rice oil, wheat germ oil, castor oil, vegetable oils such as cottonseed oil, animal fats such as lard, beef tallow, chicken fat, milk fat, cod oil, etc. Examples thereof include those that have undergone addition treatment and those that have undergone enzymatic decomposition.

【００１７】また、浸漬する食用油にＭＣＴを少なくと
も１％以上、好ましくは１０％以上含むことにより、サ
クサク感の保持期間の延長および油っこさの低減とい
う、より優れた効果が得られるが、ここで言うＭＣＴは
医療用等に主として用いられる純度の高い物（脂肪酸組
成がＣ６〜Ｃ１２から成るトリグリセリド）は勿論、食
品に用いることが出来る混合物、例えば理研ビタミン
（株）社製「アクターＭ−１０７ＦＲ」（脂肪酸組成Ｃ
8：39%、Ｃ10：31%、Ｃ12：18%、その他：12%）や、花
王（株）社製「ココナードＭＬ」（脂肪酸組成Ｃ8：39
%、Ｃ10：32%、Ｃ12：19%、その他：10%）等も含まれ
る。Further, by containing at least 1% or more, preferably 10% or more of MCT in the edible oil to be dipped, more excellent effects such as extending the holding period of a crispy feeling and reducing greasiness can be obtained. The MCT referred to here is not only a highly pure product (triglyceride having a fatty acid composition of C6 to C12) that is mainly used for medical purposes, but also a mixture that can be used in foods, for example, "Actor M-" manufactured by Riken Vitamin Co., Ltd. 107FR "(fatty acid composition C
8: 39%, C10: 31%, C12: 18%, others: 12%) and "Coconard ML" (fatty acid composition C8: 39) manufactured by Kao Corporation.
%, C10: 32%, C12: 19%, others: 10%) and the like.

【００１８】浸漬する食用油の温度は、１３０℃以下で
あれば良いが、実質的には３０℃以上１２０℃以下が用
い易い。１４０℃以上ではサクサク感の保持について十
分な効果が得られない。又、温度が常温以下であると油
っこさが残る場合があるが、サクサク感の保持効果は保
たれる。The temperature of the edible oil to be dipped may be 130 ° C. or less, but it is practically easy to use 30 ° C. or more and 120 ° C. or less. At 140 ° C. or higher, a sufficient effect of maintaining a crisp feeling cannot be obtained. If the temperature is lower than room temperature, oily residue may remain, but the effect of maintaining a crispy feeling is maintained.

【００１９】食用油に浸漬する時間はとくに問わない
が、数秒から６０秒、好ましくは５秒から３０秒で十分
効果が得られる。これより長くても過加熱にならない限
り問題なく、同等の効果が得られる。また、あまりに短
時間、例えば１秒程度の場合は、効果にバラツキが生
じ、十分な効果が得られないことがある。本工程は加熱
工程ではなく、あくまでも一度フライされた食品を再度
食用油に充分浸漬させるためのものである。The time of dipping in the edible oil is not particularly limited, but a few seconds to 60 seconds, preferably 5 seconds to 30 seconds will provide sufficient effect. Even if it is longer than this, as long as it is not overheated, there is no problem and the same effect can be obtained. Further, if the time is too short, for example, about 1 second, the effect may vary, and a sufficient effect may not be obtained. This step is not a heating step, but is merely for re-immersing the food once fried in the cooking oil.

【００２０】保存温度は、常温から約−８０℃まで幅広
く本願発明を適応できるが、特に通常の冷凍食品の流通
温度帯において本願発明は効果を発揮する。なお、通常
の冷凍食品の流通温度帯とは、普通−１５℃〜−１８℃
のことを指す。Although the present invention can be applied to a wide range of storage temperatures from room temperature to about -80 ° C, the present invention is particularly effective in the normal distribution temperature range of frozen foods. In addition, the normal circulation temperature range of frozen foods is normally -15 ° C to -18 ° C.
Refers to.

【００２１】通常の油ちょう温度帯、例えば１８０℃程
度によるフライでは、フライ中に生じる蒸気圧によって
衣が多孔質になり、長期保存中に中具から衣へ水分移行
がおこるのに対し、本発明ではフライ後に１３０℃以下
の低温の油に浸漬することで、中具と衣の間に油の連続
層が形成され、中具から衣への水分移行がおこりにく
く、衣が低水分の状態に保たれるため、上記流通期間後
にも充分なサクサク感を保ち得るものと考えられる。ま
た、浸漬する油にＭＣＴを加え、あるいは用いるとサク
サク感の保持期間の延長および油っこさの低減効果が得
られるのは、ＭＣＴが低粘度で伸展性が高いためと考え
られる。In a conventional frying temperature range of, for example, about 180 ° C., the vapor pressure generated during frying causes the batter to become porous, which causes moisture transfer from the filling to the batter during long-term storage. In the invention, by immersing the oil in the oil at a low temperature of 130 ° C or less after frying, a continuous layer of oil is formed between the filling and the garment, the moisture transfer from the filling to the garment does not easily occur, and the garment has a low water content. Therefore, it is considered that a sufficient crispness can be maintained even after the distribution period. Further, it is considered that the reason why the effect of extending the holding period of crispness and reducing the greasiness is obtained by adding or using MCT to the oil to be immersed is that MCT has low viscosity and high extensibility.

【００２２】[0022]

【実施例】【Example】

（実施例１）浸漬用油の油温による影響 冷凍コロッケ（味の素（株）製「業務用野菜コロッケ６
５」）を１８０℃、５分３０秒フライし、直ちに各々−
１０、０、３０、６０、９０、１００、１１０、１２
０、１３０、１４０、１５０℃に保温した浸漬用油（菜
種油１００％）に１０秒間浸漬した後、−４０℃で１時
間凍結してフライ済み冷凍コロッケを得た。また、対照
区として浸漬用油に浸漬しない他は全く同じ条件でフラ
イ済み冷凍コロッケを用意した。アルミ蒸着フィルムに
包装した各区を−１８℃、霜取り２回／日の冷凍庫にて
保存し、経時的にサンプリングし、５００Ｗの電子レン
ジで８０秒解凍後、２分室温放置した後官能評価した。
官能評価での保存限界日数は、衣のクリスピー感及び歯
切れの良さを５点評価し、ｎ＝１０名の平均点が２点
（官能限界点）を切るまでの日数とした。結果を表１に
示した。これから明らかなように、１３０℃以下での油
浸漬により著しく保存期間が延長できた。(Example 1) Effect of oil temperature of dipping oil Frozen croquette (Ajinomoto Co., Inc. "commercial vegetable croquette 6"
5 ") at 180 ° C for 5 minutes and 30 seconds, and immediately-
10, 0, 30, 60, 90, 100, 110, 12
After immersing in dipping oil (rapeseed oil 100%) kept at 0, 130, 140, and 150 ° C for 10 seconds, it was frozen at -40 ° C for 1 hour to obtain fried frozen croquette. In addition, as a control, fried frozen croquette was prepared under exactly the same conditions except that it was not dipped in the dipping oil. Each section packed in an aluminum vapor-deposited film was stored in a freezer at -18 ° C and defrosted twice / day, sampled over time, thawed in a 500W microwave oven for 80 seconds, and allowed to stand at room temperature for 2 minutes for sensory evaluation.
The sensory evaluation limit storage days were the number of days until the crispiness and crispness of clothes were evaluated at 5 points and the average score of n = 10 persons fell below 2 points (sensory limit point). The results are shown in Table 1. As is clear from this, the storage period could be remarkably extended by the oil immersion at 130 ° C. or lower.

【００２３】[0023]

【表１】 [Table 1]

【００２４】（実施例２）浸漬用油へのＭＣＴ添加効果 冷凍コロッケ（味の素（株）製「業務用野菜コロッケ６
５」）を１８０℃、５分３０秒フライし、直ちに９０℃
に保温した各種濃度のＭＣＴを含む浸漬用油（菜種油）
に１０秒間浸漬した後、−４０℃で１時間凍結してフラ
イ済み冷凍コロッケを得た。また、対照区として浸漬用
油に浸漬しない他は全く同じ条件でフライ済みコロッケ
を調製した。実施例１と同様に経時的にサンプリング、
加熱解凍後評価した結果を表２に示した。ＭＣＴ１重量
％以上の添加で明らかな保存限界日数の延長が認められ
た。また、対照区およびＭＣＴ無添加区に対し、ＭＣＴ
添加区のサンプルはいづれも油っこさが少なかった。な
お、ＭＣＴは理研ビタミン（株）製「アクターＭ−１０
７ＦＲ」を用いた。Example 2 Effect of Addition of MCT to Oil for Immersion Frozen Croquette (“Vegetable Croquette for Commercial Use 6” manufactured by Ajinomoto Co., Inc.)
5 ") is fried at 180 ° C for 5 minutes and 30 seconds and immediately at 90 ° C.
Immersion oil (rapeseed oil) containing various concentrations of MCT kept warm
After being soaked in 10 minutes for 10 seconds, it was frozen at -40 ° C for 1 hour to obtain a fried frozen croquette. As a control, fried croquettes were prepared under exactly the same conditions except that they were not dipped in dipping oil. Sampling over time as in Example 1,
The results of evaluation after heating and thawing are shown in Table 2. It was recognized that the addition of MCT in an amount of 1% by weight or more clearly extended the limit storage days. In addition, the MCT was
The samples in the addition groups had little greasiness. The MCT is "Actor M-10" manufactured by Riken Vitamin Co., Ltd.
7FR ”was used.

【００２５】[0025]

【表２】 [Table 2]

【００２６】（実施例３）ＭＣＴ含有浸漬用油の温度の
影響 冷凍コロッケ（味の素（株）製「業務用野菜コロッケ６
５」）を１８０℃、５分３０秒フライし、直ちに各種温
度に保温した浸漬用油（ＭＣＴ６０重量％を含む菜種
油）に１０秒間浸漬した後、−４０℃で１時間凍結して
フライ済み冷凍コロッケを得た。また、対照区として浸
漬用油に浸漬しない他は全く同じ条件でフライ済みコロ
ッケを調製した。ＭＣＴは理研ビタミン（株）製「アク
ターＭー１０７ＦＲ」を用いた。実施例１と同様に経時
的にサンプリング、加熱解凍後評価した結果を表３に示
した。１３０℃以下の浸漬温度で、明らかな保存限界日
数の延長が認められた。本実験では対照区を除き、いづ
れも油っこさは殆ど感じられなかった。Example 3 Effect of Temperature of Immersion Oil Containing MCT Frozen Croquette (“Business Vegetable Croquette 6” manufactured by Ajinomoto Co., Inc.)
5 ") is fried at 180 ° C for 5 minutes and 30 seconds, immediately immersed in a dipping oil (rapeseed oil containing 60% by weight of MCT) kept at various temperatures for 10 seconds, and then frozen at -40 ° C for 1 hour to be fried and frozen. I got croquette. As a control, fried croquettes were prepared under exactly the same conditions except that they were not dipped in dipping oil. As MCT, "Actor M-107FR" manufactured by Riken Vitamin Co., Ltd. was used. Table 3 shows the results of evaluation with sampling and heating and thawing over time as in Example 1. At a soaking temperature of 130 ° C. or lower, a clear extension of the limit storage days was observed. In this experiment, almost no oiliness was felt except for the control group.

【００２７】[0027]

【表３】 [Table 3]

【００２８】（実施例４）コロッケ以外での効果 通常の方法でトンカツ、メンチカツ、エビの天ぷら、鶏
肉のフリッター、鶏の唐揚げ、春巻、揚げ餃子を作り、
各々フライ直後に、９０℃に保温した浸漬用油に１０秒
間浸漬した後−４０℃で１時間凍結してフライ済み冷凍
食品を得た。また、対照区として浸漬用油に浸漬しない
他は全く同じ条件で調整したフライ済み冷凍食品を用意
した。なお、浸漬用油は菜種油に対して、ＭＣＴ（理研
ビタミン（株）製「アクターＭー１０７ＦＲ」）を６０
重量％含むものを用意した。実施例１と同様の方法で保
存限界日数を調べたところ、いずれも試験区は対照区の
２〜４倍の保存限界日数となった。また油っこさついて
も試験区は対照区と比べても、全く油っこさは感じられ
ず、さっぱりしており良好であった。(Embodiment 4) Effects other than croquette Tonkatsu, minced cutlet, shrimp tempura, chicken fritters, fried chicken, spring rolls, and fried dumplings are prepared by a usual method,
Immediately after frying, each was immersed in a dipping oil kept at 90 ° C. for 10 seconds and then frozen at −40 ° C. for 1 hour to obtain a fried frozen food. Further, as a control, a fried frozen food prepared under exactly the same conditions except that it was not dipped in the dipping oil was prepared. The dipping oil used was rapeseed oil in which MCT (“Actor M-107FR” manufactured by Riken Vitamin Co., Ltd.) was 60%.
The thing containing weight% was prepared. When the storage limit days were examined in the same manner as in Example 1, the test plots were 2 to 4 times as long as the control plots. In addition, even if it was greasy, the test section was not so greasy as compared with the control section, and was refreshing and good.

【００２９】[0029]

【発明の効果】本願発明によれば、工業的にごく簡単な
方法により、揚げたてのサクサクした食感を長期間持続
できる。このため本願発明は消費者に高品質のフライ済
み食品を安価に提供する手段を提供するものである。According to the present invention, the crispy texture of freshly fried food can be maintained for a long period of time by an industrially very simple method. Therefore, the present invention provides a means for providing consumers with high quality fried food at low cost.

フロントページの続き (58)調査した分野(Int.Cl.⁷，ＤＢ名) A23L 1/01 A23L 1/176 Front page continuation (58) Fields surveyed (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】衣付食品を通常の調理加熱の油温度でフラ
イ後、１３０℃以下の食用油に浸漬するフライ済み食品
の製造法において、該食用油浸漬の際、浸漬する油に中
鎖脂肪酸トリグリセリドを少なくとも１％以上添加する
ことを特徴とするフライ済み食品の製造法。1. A fried food which is prepared by frying a food with clothes at an oil temperature of ordinary cooking and heating and then immersing it in edible oil at 130 ° C. or lower .
In the manufacturing method of, when dipping the edible oil,
Add at least 1% of chain fatty acid triglyceride
A method for producing a fried food, which is characterized by the following . 【請求項２】食用油に浸漬する時間が２秒から６０秒で
あることを特徴とする請求項１記載のフライ済み食品の
製造法。 2. A fried food product according to claim 1, wherein the time of immersion in edible oil is 2 to 60 seconds .
Manufacturing method. 【請求項３】食用油浸漬後、冷凍保存されることを特徴
とする請求項１ないし請求項２記載のフライ済み食品の
製造法。3. The fried food product according to claim 1, which is stored in a frozen state after being dipped in cooking oil .
Manufacturing method . 【請求項４】冷凍保存後、調理解凍方法として電子レン
ジ解凍を含むことを特徴とする請求項３記載のフライ済
み食品の製造法。4. The method of producing a fried food according to claim 3, wherein the method includes cooking and thawing in a microwave oven after freezing and storing. 【請求項５】請求項１ないし請求項４記載の方法により
製造されたフライ済み食品。5. A method according to any one of claims 1 to 4.
Made fried food .