JP2004154009A - Batter for refrigerated/frozen food, and refrigerated/frozen deep-fried food prepared using the batter - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide refrigerated/frozen deep-fried food comprising refrigerated/frozen deep fried food suitable for cooking with a microwave oven, where batter coating is smooth to the mouth and has crispy and light palate feeling, and ingredients are kept moist even after cooked using the microwave oven. <P>SOLUTION: The batter for refrigerated/frozen deep-fried food comprises whipped protein, and oil and fat. The batter is obtained by the following processes: a process (a) of blending grain flour with water and stirring the mixture; a process (b) of adding oil and fat to the thus-obtained mixture and stirring it; and a process (c) of adding whipped protein to the mixture obtained in a process (b) and stirring the resultant mixture. <P>COPYRIGHT: (C)2004,JPO

Description

【００５５】
＜調製方法＞
▲１▼穀粉、澱粉及び糖類を混合し、これを冷水に加え、ジューサーミキサーで１分間攪拌し、均一に分散させた。これを比較用のバッターとし、さらに以下の方
法に従って本発明のバッターを調製した。
▲２▼上記▲１▼に油脂を加え、３０秒間攪拌した。
▲３▼これに、下記ａ）またはｂ）の方法で調製したホイップドタンパク（卵白または乳清たん白）を加え、均一になるように混合し、本発明の冷蔵・冷凍フライ
用バッターを調製した。
【００５６】
＜ホイップドタンパクの調製＞
ａ）卵白
生卵からボールに分離した卵白部分をハンドミキサーで高速攪拌して、起泡させ、これをホイップドタンパク（卵白）とした。
【００５７】
ｂ）乳清たん白
下記の材料をボールに投入しハンドミキサーで高速攪拌して、起泡させ、これをホイップドタンパク（乳清たん白）とした。

【００５８】
なお、比較例１は、ホイップドタンパク無添加であり、比較例２，３は、ホイップしない卵白液、乳清たん白液をそれぞれ使用した。
【００５９】
（２）電子レンジ加熱用調理済み冷凍トンカツの調製
上記バッター（実施例１〜５、比較例１）を用いて調理済み冷凍トンカツを作った。
▲１▼３ｃｍ×３ｃｍ×１ｃｍの大きさにカットした、豚ロース肉を中種（具材）とし、フライ用打ち粉（ＦＲパウダーＯＭ；千葉製粉株式会社製）で打ち粉をし、上記で調整したバッターにて一次バッターリングした後、粉砕パン粉を付着させ、一次ブレッダリングを行った。
▲２▼▲１▼に上記で調製したバッター（実施例１〜５、比較例１）を付着させ二次バッターリングを行った。その後、生パン粉にて二次ブレッダリングを行った。
▲３▼これを１７０℃〜１８０℃で４分間油調し、油きりした後、３０分間ほど放置して粗熱をとった。
▲４▼―３５℃で１時間、急速凍結を行った。
▲５▼―１０℃で３週間冷蔵保存を行った後に、５００Ｗの電子レンジで１分間／１個の加熱を行い、官能評価を行った。結果を表２に示す。
【００６０】
【表２】

【００６１】
表２に示すように、バッター組成中にホイップドタンパクおよび油脂を含有したバッターを使用したものは、冷凍３週間後に電子レンジによる加熱調理を行った後も、衣のサクサク感が維持され、口当たりが良く、なおかつ、具材の水分も保たれた非常に良好な食感のフライ食品となった。また、この結果から、比較的高温（−１０℃）での冷凍長期保存でも、本発明のバッターによれば、冷凍後再加熱調理後も良好な食感を得ることができることがわかった。
【００６２】
また、バッター組成中にホイップドタンパク及び油脂を含有したバッターを使用したものは、実施例１で示した通りだが、比較例２，３のホイップしない卵白液及び乳清たん白液を使用したものは、サクミ感に劣り、硬く引きが強い食感の製品になった。この結果から卵白及び、乳清たん白はホイップする事が重要である。[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a batter for batter preparation of fried food distributed in a refrigerated or frozen state, and a method for producing the same. More specifically, the present invention has a crisp crispy fried food or tempura after refrigeration, preservation by freezing, even after being cooked again in an oven, a microwave oven, or the like, without having the surface clothing sticky with medium moisture or oil. The present invention relates to a batter capable of obtaining a light texture and suitable for refrigerated / frozen deep-fried foods and a method for producing the same. In addition, the present invention relates to a fried product which is distributed and stored in a refrigerated or frozen state after oil preparation, and is cooked again in an oven, a microwave oven, or the like and provided for food (referred to as “refrigerated / frozen food” in the present invention). ).
[0002]
[Prior art]
In recent years, with the diversification and simplification of eating habits, foods that can be refrigerated or frozen and that can be eaten only by heating and cooking in an oven or a microwave oven are widely marketed. In particular, fried foods such as croquettes, pork cutlets, fried shrimp, and fried foods such as tempura are oils that can be eaten only by heating in an oven or a microwave oven due to the complexity of cooking and the handling of the oil. The convenience of prepared refrigerated / frozen fried foods is preferred, and various types are commercially available.
[0003]
However, if these refrigerated / frozen foods are re-cooked in an oven or microwave oven, the moisture will transfer from the medium type (ingredients) such as vegetables and fish meat to the batter side during heating. There is a problem that the juicy feeling of the ingredients is impaired, and the clothes absorb moisture and soften, and the crispness of the clothes, which is a characteristic of fries and tempura, is impaired. In particular, even when refrigerated or frozen and stored after oil preparation, it may also occur when stored frozen at a relatively high temperature (for example, about -10 ° C.) due to fluctuations in the storage temperature in the freezer. As the length increases, the crispness of the clothes decreases significantly.
[0004]
In order to solve this problem, various improvements have been made to batter preparation batters conventionally used for fried foods. Among them, various methods have been proposed for preparing a batter by substituting part or all of the main ingredient, flour, with other components in the batter composition. For example, a method using corn grits and / or wheat semolina and pregelatinized starch and / or pregelatinized flour and enzyme-inactivated wheat flour as the batter component (for example, refer to Patent Document 1 and the like); flour, acid-treated starch, and wet heat-treated starch And a method using at least one kind of cross-linked pregelatinized starch (for example, see Patent Document 2 and the like); a method using non-pregelatinized starch and starch consisting of pregelatinized starch and a foaming type vegetable protein (for example, A method using a heat-treated wheat flour having specific gluten vitality and a specific degree of swelling of gluten in which starch is not substantially pregelatinized (for example, refer to patent document 4); flour, pregelatinized high amylose Starch and / or a derivative thereof, and at least one selected from cross-linked starch, ethylated starch, waxy type starch, tapioca starch, and high amylose starch; A method using a starch (e.g., see Patent Document 5 and the like); without any flour, alpha-starch, a method of using a raw starch and edible oils and fats (e.g., Patent Document reference 6, etc.) and the like. Further, a method using dietary fiber or cellulose as a batter component is also being studied. Specific examples of such a method include a method using baking strong powder, dried gluten, zein and / or crystalline cellulose as a batter component (for example, see Patent Document 7); a method of blending a water-soluble polysaccharide (for example, Patent Document 8) And the like); a method of blending cellulose (for example, see Patent Document 9) has been proposed.
[0005]
However, in any of the above methods, the crispness of the clothes and the juicy feeling of the sponge (ingredients) are impaired when the refrigerated or frozen fried food is reheated and cooked in a microwave oven or after a certain period of time has elapsed. It is not a method to sufficiently prevent the problem. In particular, as described above, as the refrigerated / frozen deep-fried food becomes longer in the refrigerated storage after the oil preparation or in the frozen storage at a relatively high temperature (about -10 ° C.), the crispness of the clothes after the reheating cooking decreases. Remarkably, there is a problem that the conventional technology cannot sufficiently prevent it.
[0006]
[Patent Document 1]
Japanese Patent Application Laid-Open No. Hei 4-40870
[Patent Document 2]
JP-A-7-303457
[Patent Document 3]
JP-A-9-238656
[Patent Document 4]
JP-A-11-125
[Patent Document 5]
JP-A-11-46711
[Patent Document 6]
JP 2000-333633 A
[Patent Document 7]
JP 2001-61428 A
[Patent Document 8]
JP-A-11-169117
[Patent Document 9]
JP-A-7-75514
[Problems to be solved by the invention]
The present invention has been made in view of the above problems, and an object of the present invention is to sufficiently maintain the juicy feeling (moisture) of ingredients and the crisp feeling of clothes even after heating and cooking again in a microwave oven or the like. It is an object of the present invention to provide a refrigerated / frozen deep-fried batter and a refrigerated / frozen deep-fried batter using the batter.
[0016]
[Means for Solving the Invention]
The present inventors have conducted intensive studies to solve the above problems, and as a result of using, as batter components, proteins (whipped proteins) and oils and fats which have been whipped and foamed in advance in addition to flour and the like. The cooked refrigerated / frozen fried food prepared using this as a garment does not leach out of the ingredients even after reheating and cooking in an oven or microwave oven. I found that. The present invention has been developed based on such knowledge.
[0017]
That is, the present invention is a batter for refrigerated / frozen deep-fried food shown below;
Item 1. A batter for refrigerated / frozen deep-fried foods, characterized by containing whipped proteins and fats and oils.
Item 2. Item 2. The batter for refrigerated / frozen deep-fried food according to Item 1, wherein the whipped protein is obtained by whipping one or two kinds selected from egg white and whey protein.
Item 3. Item 3. The batter for refrigerated / frozen deep-fried food according to Item 1 or 2, wherein the fat or oil has a melting point of 20 ° C or more.
Item 4. Item 4. The batter for refrigerated / frozen deep-fried food according to any one of Items 1 to 3, wherein the fat is lard.
[0018]
Further, the present invention is a method for producing a refrigerated / frozen deep-fried batter shown below;
Item 5. (1) The above-mentioned items (1) to (4), comprising the steps of (a) mixing flour into water and stirring, (b) adding oil and fat thereto and stirring, and (c) adding whipped protein thereto and stirring. The method for producing a batter for refrigerated / frozen deep-fried food according to any one of the above.
[0019]
Further, the present invention is a refrigerated / frozen deep-fried food listed in the following item 6;
Item 6. Item 5. A refrigerated / frozen deep-fried food prepared by adding the batter for refrigerated / frozen deep-fried food according to any one of Items 1 to 4 to an intermediate seed, preparing an oil, and refrigerated or frozen.
[0020]
BEST MODE FOR CARRYING OUT THE INVENTION
The fried foods targeted by the present invention are prepared by attaching batter to ingredients such as vegetables, poultry, meat and seafood, and, if necessary, attaching bread crumbs, and then adjusting the oil (fried) to distribute and store. Refrigerated or frozen, and reheated and cooked in an oven, microwave oven, or the like, and served for food. Specifically, for example, croquettes such as potato croquettes, cream croquettes, and curry croquettes; fried meats such as minced cutlets, pork cutlets, beef cutlets, and chicken cutlets; fried seafood such as shrimp fried, oyster fried, horse mackerel, and sardine fried; onions and asparagus Fried vegetables such as gas; shrimp, kiss, squid, octopus, tuna, scallop, kiss, Thai, flatfish and other seafood tempura; various vegetables including oyster fried And nuggets such as chicken nuggets.
[0021]
The batter for refrigerated / frozen deep-fried foods of the present invention is characterized by containing whipped proteins and fats and oils.
[0022]
The batter is a dough for preparing a fried batter, specifically, a fluid dough that can form a batter after being attached to the surface of a fried ingredient and adjusted to an oil. The refrigerated / frozen deep-fried batter of the present invention can have any form such as liquid or paste.
[0023]
The whipped protein used in the present invention is obtained by whipping a protein in advance to foam it. Foamable proteins such as egg white and whey protein can be widely used as proteins. One of these foamable proteins may be used alone, or two or more may be used in combination. Specific examples include a method using egg white or whey protein alone or a method using a combination of these two.
[0024]
The degree of whipping of the whipped protein is determined, for example, by using whey protein as the foaming protein and using only water and whey protein, the weight (g) in 1 ml of the whey protein / weight (g) / It is desirable to control and adjust the aeration operation so that the volume (ml)｝ is in the range of 0.1 to 0.4 (g / ml).
[0025]
Here, the egg white refers to the egg white portion of the egg, and includes, in addition to raw egg white, those frozen or sweetened for the purpose of distribution, or those obtained by drying and powdering (powder).
[0026]
In order to prepare whipped protein using egg white as a foaming protein, when using raw egg white, a method of foaming by stirring using a whisk or a hand mixer by a conventional method, or powdered product When used, there may be mentioned a method in which the mixture is added to cold water or water and then stirred to foam. The amount of the powdered product used varies depending on the type of the powdered product and the content of proteins, sugars, salts, and the like, but it is usually desirable to mix water so as to be a 3 to 30% by weight aqueous solution. When the amount of the powdered product is excessively less than 3% by weight, the foaming property generally tends to be weak, and when the amount exceeds 30% by weight, the flavor of the protein becomes too strong. This is because there is a tendency to affect the taste and flavor of the clothes and the protein gel becomes too strong and the texture becomes hard.
[0027]
Whey protein is obtained by concentrating and purifying whey (whey) prepared from milk. The whey used as a raw material is not particularly limited.For example, sweet whey, a by-product of cheese production, acid whey, a by-product of acid casein production, or rennet whey, a by-product of rennet casein production, is limited. Can be mentioned without being done. The origin of the milk is not particularly limited, and examples thereof include milk of mammals such as cows, goats and sheep. Preferably, milk-derived milk, that is, milk is used.
[0028]
The whey protein used in the present invention may be one obtained by concentrating and purifying whey (whey), and is not limited at all by its salt balance, fat content, protein content and the like.
[0029]
For example, as whey protein, whey protein having higher foaming property and excellent stability can be used.
[0030]
As such whey protein (high whipping whey protein), the salt balance is 0.15% by weight or less (preferably 0.0001 (1 ppm) to 0.15% by weight) in sodium content, and the calcium content is 2. Those adjusted to be 5% by weight or more (preferably 2.5 to 10% by weight) can be mentioned. In addition, although it changes with manufacturing methods, the sodium content of a general whey protein concentrate is 0.5-1.5 weight%, and the calcium content is 0.5 weight% or less. Further, the high foaming whey protein may contain potassium as a salt balance, and the upper limit thereof may be 0.5% by weight. However, potassium is preferably as small as possible like sodium, and the lower limit is 0% by weight. Usually, it can be selected from the range of 0.0001 (1 ppm) to 0.5% by weight.
[0031]
In addition, the high foaming whey protein preferably has a protein content of 80% by weight or more in addition to the salt balance. More preferably, the protein contains 80 to 95.85% by weight of protein in 100% by weight of whey protein. Further, the high foaming whey protein preferably has a fat content of 1% by weight or less in addition to the salt balance. The fat content of general whey protein concentrate is 3 to 10% by weight. The lower the fat content, the more preferable. The lower limit is 0% by weight. A more preferable fat content is 0.0001 (1 ppm) to 1% by weight.
[0032]
Such a high foaming whey protein is obtained by adding whey (whey) prepared from milk to the above-mentioned salt balance, preferably in addition to the above-mentioned salt balance, and further comprising at least one protein or fat content. Can be prepared by concentrating and purifying whey (whey) prepared from milk using a conventional method. After concentration and purification, various salts, fats or proteins are added or removed so as to have the above-mentioned salt balance, preferably to have at least one of a fat content and a protein content in addition to the salt balance. Can also be prepared.
[0033]
In addition, the whey protein includes, in addition to raw whey protein, those frozen for the purpose of distribution or dried (powder).
[0034]
In order to prepare whipped protein using whey protein as the foaming protein, when using raw whey protein, similarly to egg white, stir using a whisk or hand mixer in the usual way. In the case where a powdery product is used, cold water or water may be added thereto, followed by stirring and foaming. The amount of the powdered product used varies depending on the type of the powdered product and the content of proteins, sugars, salts, and the like, but it is usually desirable to mix water so as to be a 3 to 30% by weight aqueous solution. As in the case of egg white, when the amount of the powdered product is excessively reduced to more than 3% by weight, the foaming property generally tends to be weak, and when the amount exceeds 30% by weight, the amount is increased. This is because the flavor of white tends to be too strong, which may affect the taste and flavor of the clothes, and the texture may become hard.
[0035]
Further, to the whipped protein used in the present invention, a thickening polysaccharide can be added to impart foaming stability. Examples of thickening polysaccharides include guar gum, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, CMC, Microcrystalline cellulose, furceleran and the like can be mentioned. Among them, guar gum is preferred. By blending such a thickening polysaccharide with a whipped protein, a batter from which a more crispy garment can be obtained can be prepared.
[0036]
The amount of the thickening polysaccharide to be added is usually 1 to 20% by weight, preferably 5 to 10% by weight, based on 100% by weight of the whipped protein.
[0037]
The content of the whipped protein in the batter may be, for example, 0.5 to 10% by weight, preferably 3 to 4% by weight of the whipped protein in 100% by weight of the final batter.
[0038]
In the present invention, the fats and oils broadly mean edible vegetable fats and oils, edible refined processed fats and oils, lard (including refined lard), margarines, and shortenings. By adding fats and oils to the batter, it is possible to impart a crispy light texture to the clothes when reheating and cooking after freezing. Preferably, it is an oil having a melting point of 20 ° C. or higher. By using such fats and oils, the above-mentioned effects can be more enhanced. Lard is more preferable in terms of texture.
[0039]
Lard refers to refined lard usually specified by JAS (Japanese Agricultural Standards), and is a solid or fluid state produced by quenching or kneading lard or its main ingredient with or without quenching. [Pure lard (quenched kneaded product, non-kneaded product), prepared lard (quenched kneaded product, unkneaded product)], and those added with fragrances (excluding emulsifiers).
[0040]
The content of the fats and oils in the batter may be a ratio such that the fats and oils are 20% by weight or less based on 100% by weight of the final batter. If the amount of the fat or oil exceeds 20% by weight and becomes excessively large, the flavor of the fat or oil tends to become strong, which is not preferable. Preferably it is 0.5 to 5% by weight.
[0041]
Specifically, the batter of the present invention can be prepared by mixing and mixing the above-mentioned fats and oils and the whipped protein in at least the flour dissolved in water.
[0042]
Here, as the flour, flours such as wheat flour, glutinous rice flour, glutinous rice flour, corn flour, corn grits, waste flour, and buckwheat flour can be used. Preferably, it is flour. In addition, starch can also be used in addition to flour. Examples of the starch include corn starch, waxy corn starch, tapioca starch, potato starch, sweet potato starch, wheat starch, kuzu starch, potato starch, bracken starch, and their modified starches. By using flour and starch in combination, a garment with a more crisp feel can be obtained. Further, if necessary, saccharides, dextrins and the like can be added.
[0043]
The proportion of flour in 100% by weight of batter flour is not limited, but is usually 5 to 50% by weight, preferably 20 to 40% by weight. When starch is used in combination, the amount is 5 to 50 parts by weight, preferably 20 to 30 parts by weight, per 100 parts by weight of batter powder.
[0044]
The refrigerated / frozen deep-fried batter of the present invention can be prepared in the following manner:
(1) First, cereal powder or, if necessary, starch and saccharides are sufficiently mixed with powder.
(2) The powder mixture is added to the cold water so that the amount of the cold water is 200 to 400 parts by weight with respect to 100 parts by weight of the powder mixture, and the mixture is stirred by a stirrer such as a juicer mixer or a hand mixer to be uniformly dispersed. , Dissolve.
(3) Add fats and oils while stirring, and disperse and dissolve uniformly.
(4) On the other hand, a whipped protein is prepared by stirring a foaming protein such as egg white or whey protein in a separately prepared ball with a hand mixer or the like to foam it.
(5) Add the whipped protein to the mixture prepared in the above (3) and stir gently to make it uniform.
[0045]
In addition, such preparation can be performed under room temperature conditions, but is preferably performed at 5 to 15 ° C.
[0046]
In addition, raw materials used for ordinary batter compositions can be added to the batter composition for refrigerated / frozen fried foods of the present invention as long as the effects of the present invention are not affected. Specifically, it was selected from bread crumbs, emulsifiers, thickening polysaccharides, seasonings, flavoring agents, coloring agents, sweeteners, sour agents, baking powder, skim milk powder, shelf life improvers, preservatives, antioxidants, and the like. The additive material can be added to the batter at a predetermined ratio. In addition, these components can be usually blended in the above-mentioned step (1) or (2).
[0047]
The present invention also provides a cooked refrigerated / frozen deep-fried food prepared using the refrigerated / frozen deep-fried batter.
[0048]
Specifically, the refrigerated / frozen deep-fried food of the present invention is prepared by attaching the batter to the surface of the ingredient (batter ring), refrigeration or freezing after adjusting the oil.
[0049]
Such refrigerated / frozen products can be prepared in the following manner:
(1) The batter for refrigerated / frozen fries of the present invention is adhered to ingredients.
At this time, the ingredients can be ground with a powder consisting of a single substance or a mixture of, for example, starch, cereal flour, alkali salt, etc., to increase the batter adhesion rate.
(2) Bread crumbs or cracker flour is adhered as necessary after the batter is adhered.
[0050]
In addition, by repeating the above steps (1) and (2) twice, a two-layered garment can be formed.
(3) After the battering in (1) or after the blending in (2), the oil is adjusted. (4) After the oil adjustment, the oil is cooled and refrigerated or frozen.
[0051]
Here, the oil tone can be appropriately selected according to the type of ingredients and frying, but in the case of normal frying or tempura, a method of treating with edible oil at 170 to 180 ° C. for 3 to 7 minutes. Can be mentioned.
[0052]
The refrigerated / frozen fried food of the present invention can be distributed and stored in a refrigerated or frozen state of cooked fried food. In addition, when you eat it, you can easily reheat it in a microwave oven, oven or grill, so that it has a crisp, light and crisp texture, and the ingredients inside are good ones that maintain a juicy feeling It is.
[0053]
【Example】
Hereinafter, examples will be described in order to explain the content of the present invention in more detail. However, the present invention is not limited at all by these examples. Unless otherwise specified, “parts” means “parts by weight”.
Example 1 Preparation of Cooked Frozen Tonkatsu (1) Batter for Microwave Heating A batter was prepared according to the following formulation and manufacturing method.
[0054]
[Table 1]

[0055]
<Preparation method>
{Circle around (1)} Flour, starch and saccharides were mixed, added to cold water, and stirred with a juicer mixer for 1 minute to be uniformly dispersed. This was used as a batter for comparison, and the batter of the present invention was prepared according to the following method.
(2) Fats and oils were added to the above (1) and stirred for 30 seconds.
{Circle around (3)} The whipped protein (egg white or whey protein) prepared by the following method a) or b) is added to the mixture, and the mixture is uniformly mixed to prepare a refrigerated / frozen fry batter of the present invention. did.
[0056]
<Preparation of whipped protein>
a) The egg white part separated from the raw egg white egg into a ball was stirred at a high speed with a hand mixer and foamed to obtain whipped protein (egg white).
[0057]
b) Whey protein The following materials were put into a bowl, stirred at high speed with a hand mixer, and foamed to obtain whipped protein (whey protein).

[0058]
In Comparative Example 1, no whipped protein was added, and in Comparative Examples 2 and 3, an egg white solution and a whey protein solution which were not whipped were used.
[0059]
(2) Preparation of Cooked Frozen Tonkatsu for Microwave Heating Cooked frozen tonkatsu was prepared using the batter (Examples 1 to 5, Comparative Example 1).
(1) Pork loin cut into a size of 3 cm x 3 cm x 1 cm is used as a medium seed (ingredient), and is ground with flour for frying (FR powder OM; manufactured by Chiba Flour Milling Co., Ltd.). After primary battering with the adjusted batter, crushed bread crumbs were adhered and primary breading was performed.
The batters prepared above (Examples 1 to 5, Comparative Example 1) were attached to (2) and (1), and secondary battering was performed. Thereafter, secondary breading was performed using raw bread crumbs.
{Circle around (3)} This was oil-adjusted at 170 ° C. to 180 ° C. for 4 minutes.
(4) Rapid freezing was performed at -35 ° C for 1 hour.
{Circle around (5)} After refrigerated at -10 ° C. for 3 weeks, the mixture was heated in a microwave oven of 500 W for 1 minute / piece to perform sensory evaluation. Table 2 shows the results.
[0060]
[Table 2]

[0061]
As shown in Table 2, the batter containing whipped protein and fats and oils in the batter composition maintained the crispy feeling of the clothes even after heating and cooking by microwave after 3 weeks of freezing. It became a fried food with a very good texture, which was good and kept the moisture of the ingredients. The results also show that the batter of the present invention can provide a good texture even after freezing and re-heating cooking even during long-term frozen storage at a relatively high temperature (−10 ° C.).
[0062]
Moreover, the thing using the batter containing the whipped protein and fats and oils in the batter composition is as shown in Example 1, but the thing using the non-whipped egg white liquid and the whey protein liquid of Comparative Examples 2 and 3 was used. Became a product with inferior crispness and a firm and strong texture. From this result, it is important to whip egg white and whey protein.

Claims (6)

A batter for refrigerated / frozen deep-fried foods, characterized by containing whipped proteins and fats and oils. The batter for refrigerated / frozen deep-fried foods according to claim 1, wherein the whipped protein is obtained by whipping at least one selected from the group consisting of egg white and whey protein. The batter for refrigerated / frozen deep-fried foods according to claim 1 or 2, wherein the fat or oil has a melting point of 20 ° C or more. The batter for refrigerated / frozen deep-fried food according to any one of claims 1 to 3, wherein the fat or oil is lard. 4. The method according to claim 1, further comprising the steps of: (a) mixing flour into water and stirring; (b) adding oil and fat thereto and stirring; and (c) adding whipped protein thereto and stirring. 4. The method for producing a batter for refrigerated / frozen deep-fried food according to any one of 4. A refrigerated / frozen deep-fried food prepared by attaching the batter for refrigerated / frozen deep-fried food according to any one of claims 1 to 4 to an intermediate seed, preparing an oil, and refrigerated or frozen.