JP2000166488A - Food for frying and fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food product for frying that can be fried without coat and gives fried food with crisp texture by admixing pregelatinized starch to mashed vegetables in which the starch components are pregelatinized by heating, adjusting the moisture of the mixture and forming it into a certain shape. SOLUTION: Mashed vegetables are heated to pregelatinize the starch contained therein and is used as a main material or a food material mainly comprising vegetables is used as the main material, includes pregelatinized starch preferably in an amount of 0.5-1.5 wt.%, the water content, preferably in 55-65 wt.% and saccharides and protein are added to obtain the objective food product that preferably includes an ingredient inside, can be fried without coat, forms the coating on the surface in a proper thickness, has crisp texture and can serve fried food having the crisp texture immediately after frying by cooking this food product in a microwave oven.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food, a fried food having a crispy feeling obtained by frying it, and a frozen fried food obtained by freezing the fried food. The food for frying of the present invention can be fried without attaching a fried garment, and by frying, a film having an appropriate thickness is formed and a fried food having a crisp feeling can be obtained. In addition, the frozen fried food obtained by freezing the fried food can be heated and cooked in a microwave oven to reproduce a freshly crispy feeling.

[0002]

2. Description of the Related Art Generally, frying refers to frying food or food obtained by frying. When the food is fried as it is without processing, it can be fried with flour or bread crumbs or fried without batter. On the other hand, processed foods such as croquettes and molded foods have weak binding properties between the raw materials, and oil may penetrate into the raw materials during the frying, causing the molded foods to collapse. It is common to attach fried batter and fry to prevent this. However, to put the fried batter, the flour or the like is applied to the molded food, and the eggs are wrapped in bread crumbs, or
This is a very laborious operation, such as immersing in batter solution and adding breadcrumbs. In addition, in recent years, frozen foods that have been fried in advance have been actively used due to the expansion of the frozen food market, the employment of housewives, and the conversion of households to individualized meals. Most of these are cooked in a microwave oven and served on a table.

[0003]

Under such circumstances, fried foods that have a crispy feeling despite fried food without fried clothing, and frozen foods such as fried foods are frozen and stored. Even after heating and cooking in a microwave oven, there is a demand for a frozen fried food that exhibits a crispy feeling like freshly fried, but such a food has not yet been provided. Therefore, the present invention, fried foods that can be fried without fried clothing, and fried it without fried batter, despite forming a film similar to the batter on the surface, It is an object of the present invention to provide a fried food having a crispy feeling with this film. The present invention also relates to the above-mentioned fried food, which has been frozen and stored frozen, and then cooked in a microwave oven.
It is an object of the present invention to provide a frozen fried food exhibiting a crispy feeling like freshly fried.

[0004]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive studies and found that mash-like vegetables or vegetables obtained by pregelatinizing the starch contained by heating are mainly used as raw materials. After adding the pregelatinized starch to the food to be fried, the fried food obtained by shaping the food by adjusting the water content is fried, so that a film of an appropriate thickness is not attached. Was formed, and a fried food having a crisp feeling was obtained. Furthermore, after freezing the obtained fried food and storing it for a long period of time, when it is cooked in a microwave oven, it has been found that a frozen fried food exhibiting a crispy feeling like freshly fried food is obtained, thereby completing the present invention. Reached.

That is, according to the present invention, a gelatinized starch is added to a mash-like vegetable or a vegetable-based food obtained by pregelatinizing the starch contained therein by heating, and then the water is adjusted to form the molded product. The food for frying obtained as described above, a mash-like vegetable in which the starch contained by heating is pregelatinized, or a food based on vegetables as a main raw material is used as a main raw material, and the pregelatinized starch is 0.5 to 0.5%.
The fried food, 1.5% by weight, and a water content of 55 to 65% by weight, wherein the fried food, wherein sugar and protein are added, the fried food, medium seed Wherein the fried food, fried food obtained by frying the fried food, and pregelatinized starch are 0.5 to 1.5% by weight.
The fried food, wherein the fried food is contained, and the fried food is obtained by freezing the fried food.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
Vegetables that can be used in the production of the food for frying of the present invention are required to contain starch in their components, and are not limited as long as they contain starch, and include potatoes, sweet potatoes, and sweet potatoes. And vegetables such as potatoes such as konjac, pumpkin, corn, camping, kwai, burdock, broad bean, and the like, or those obtained by processing these.

[0007] Foods containing vegetables as a main raw material which can be used in the present invention are also required to have starch as a component thereof, and are obtained by drying starch-containing foods into flakes. For example, dry pumpkin flakes, dry potato flakes and the like can be exemplified. Since these are dry products, it is advisable to add a predetermined amount of water before use. It should be noted that such a starch-containing vegetable and a starch-based vegetable-based food can be used alone or in combination of two or more as appropriate.

[0008] The food for frying of the present invention is obtained as follows. By heating the above-mentioned starch-containing vegetable or a food containing a starch-containing vegetable as a main raw material, the starch contained therein is gelatinized to form a mash. By pregelatinizing the starch, the above vegetables or foods are easily formed into a desired shape. Heating may be performed at 60 ° C. or higher, which is the temperature at which starch contained in vegetables is gelatinized, and heating can be performed by steaming heating, microwave heating, or boiling. Mashing of the vegetables obtained by heating and pregelatinizing the contained starch can be carried out using a strainer or a masher. In addition, since dry pumpkin flakes, dry potatoes, and the like have already been pregelatinized, they may be used in a mashed state by adding a predetermined amount of moisture. Next, after adding the pregelatinized starch to the mash-like vegetable or the vegetable-based food in which the starch contained is pregelatinized by heating, the auxiliary raw material is added as necessary to adjust the water content.

[0009] The term "pregelatinized starch" as used herein is obtained by pregelatinizing a starch solution such as potato, corn, wheat flour, etc. by heating, immediately drying the powder using a roll dryer before aging, and pulverizing the powder. Or a starch obtained by pregelatinizing starch contained in a starch-containing vegetable or a food containing a starch-containing vegetable as a main raw material and mechanically grinding the paste, and is commercially available. Can be used. It is preferable that the pregelatinized starch is added so that the content in the food for frying becomes 0.5 to 1.5% by weight. By adding the pregelatinized starch, the binding between the starches can be improved. That is, even if starch contained in vegetables or foods is pregelatinized, the starch granules are contained in the cell membrane and hardly destroyed, so that the tissue does not form a continuous layer. The union of the tissues binds to form a continuous layer, so that a food having good moldability can be obtained. When the content of the pregelatinized starch is less than 0.5% by weight, the binding property between the starches is insufficient, and it is not preferable. When the content exceeds 1.5% by weight, on the contrary, the binding force inhibits the moldability. Therefore, it is not preferable.

[0010] The moisture content of the food for frying is determined by the substitution of moisture and oil when the food is fried, the crispness of the film, and the crispness of the film when the frozen frozen fried food is cooked in a microwave oven. In consideration of the above, it is preferable to adjust to 55 to 65% by weight. That is, generally, when fried food, 10 to 15% of the moisture contained in the food
Is replaced with oil, and the substituted oil penetrates into the food, so when frying a molded food such as croquette having a high moisture content, the oil easily penetrates into the food, and the molded food becomes The shape easily collapses. Further, in the present invention, the fried food is frozen to be a frozen fried food, but when the moisture of the frozen fried food becomes high, the moisture is transferred to a film formed on the surface during frozen storage, and the frozen food is heated in a microwave oven. It is preferable to adjust the moisture content of the fried food after frying to 55% by weight or less, since the food does not exhibit a crisp feeling when cooked. Therefore, in order to prevent the disintegration of the molded food in the frying and to reduce the moisture content of the fried food to 55% by weight or less, the moisture content of the fried food is adjusted to 55 to 65% by weight. It is preferable to do so. If the moisture content of the food for frying is less than 55% by weight, the texture of the fried food or frozen fried food becomes unpleasant, which is not preferable.
If the content is more than the weight percentage, moisture is transferred to the film, and the crispness is lost, which is not preferable.

[0011] As an auxiliary material for adjusting the water content,
One or a combination of two or more of starch-containing foods such as dry pumpkin flakes or dry potato flakes, which have been subjected to drying treatment, thickeners, proteins and sugars can be used. Thickeners, proteins, and saccharides prevent mold loss during molding and frying, prevent excessive oil from penetrating into the food, and form a more robust and crisp film on the food surface Can be done.

Examples of the thickener include starches such as waxy corn starch, corn starch and potato, modified starches such as phosphoric acid-crosslinked starch and hydroxypropylated starch, gelatinized starches such as potato, corn and flour, and sodium alginate. , Xanthan gum, carboxymethyl cellulose, curdlan and the like. Examples of the protein include milk proteins such as skim milk powder, whey protein, sodium caseinate, and milk protein concentrate, egg proteins such as egg white and egg yolk, soy protein, animal meat protein, and fish meat protein. Also,
Examples of the saccharide include sucrose, lactose, maltose, oligosaccharide, xylose, and the like.

It is preferable to add these auxiliary materials for adjusting the water content so that the content in the food for frying becomes 0.5 to 3.5% by weight. When gelatinized starch is used as the thickener, it is desirable to adjust the total content of the gelatinized starch to the above-mentioned range so as to fall within the range of 0.5 to 1.5% by weight.

Further, by adding the protein and the saccharide at the same time, the Maillard reaction generated by heating during frying can be promoted, and a desirable deep-fried color and crispness can be imparted in a short time. When proteins and sugars are added to promote the Maillard reaction, 0.1 to 3% by weight of the protein and 0.1 to 3% by weight of the protein in the food for frying are added.
It is preferable to add so that it is contained.

The molding may be carried out so as to have an appropriate shape and size. Examples of the shape include a circular shape, an elliptical shape, a star shape and a flower shape. Preferably, the weight is 20 g. Thus, a food for frying is obtained.

[0016] By frying the resulting fried food, fried food is obtained. Ginger, 150
It is preferable to carry out with oil heated to 200 ° C. for 30 to 120 seconds. By this frying, a film having a crispy texture on the surface and having a thickness of 1 to 2 mm similar to that of the batter is formed even though the fried batter is not attached. By forming a film in this manner, a frozen fried food having a crispy feeling like freshly fried when heated and cooked in a microwave oven after freezing and storing frozen is obtained.

As described above, the fried food of the present invention can be frozen according to a conventional method to obtain a frozen fried food. Since the frozen fried food is adjusted so that the water content after frying is 55% by weight or less,
Cracking due to evaporation of water and crystallization caused by a change in internal pressure due to a defrost action in the freezer during freezing storage does not occur.

[0018]

The present invention will be specifically described below with reference to examples.

(Example 1) (1) Preparation of food for frying 2000 g of potato was peeled, steamed and heated for 30 minutes, crushed using a potato masher, and mashed potato (water content: 78% by weight) 1500 g I got According to the composition shown in Table 1, mashed potatoes were added to dry potato flakes (Snow Brand Milk Products Co., Ltd.), egg white, vegetable oil, sugar, salt, and pregelatinized starch derived from potato starch (Amicol HF: Nichiren Chemical Co., Ltd.) , And after sufficiently kneading, the water content is adjusted to 50, 60, 65, 70.
And 72.5% by weight.
It was molded into a 5 g oval shape to obtain foods for frying (samples 1 to 5).

[0020]

Table 1 --------------------------------------------------------------------------- 12 3 4 5 5 ---------------------------------------------------------------------------------------------------- −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Water content (% by weight) −−−−−−−−−−−− −−−−−−−−−−−−−−−−−−− 55 60 65 70 72.5 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−− Mashed potatoes 60.8 67.2 73.6 80.0 80.0 Dry potato flakes 21.7 15.3 8.9 2.5 − Water − − − − − 2.5 Egg white 9.0 9.0 9.0 9.0 9.0 Vegetable fat 6.0 6.0 6.0 6.0 6.0 Sugar 1.0 1.0 1.0 1.0 1.0 Salt 0.5 0.5 0.5 0.5 0.5 pregelatinized starch 1.0 1.0 1.0 1.0 1.0 -------------------------------------------------- %)

(2) Preparation of fried food The fried food (samples 1 to 5) obtained in the above (1) is
Each was fried in rapeseed oil heated to 200 ° C. for 2 minutes to obtain fried food. Table 2 shows the moisture content of the fried foods and the fried foods of Samples 1 to 5.

[0022]

[Table 2]

(3) Preparation of Frozen Fried Food The fried food obtained in the above (2) was rapidly frozen at -30 ° C to obtain a frozen fried food, which was stored at -20 ° C for 3 months. .

(Test Example 1) The fried food immediately after fry obtained in (2) of Example 1 and the frozen fried food after three months of cryopreservation obtained in (3) were subjected to microwave oven (50).
(0W, EMO-VA4: manufactured by Sanyo Electric Co., Ltd.), the hardness of the film was measured, and the sensory evaluation was performed according to the following sensory evaluation criteria.

The hardness is measured using a hardness measuring machine (Leonar RE
Using a plunger (diameter: 3 mm), a penetration test was performed at a table speed of 1 mm / sec. Using a -33OO5 (manufactured by Yamaden Corporation), and the breaking strength (g) at the time of penetration was measured. When the breaking strength is in the range of 150 to 250 (g), the fried food after the frying and the frozen fried food have a moderately hard film and crispness. Table 3 shows the results.

[0026]

Table 3 Break strength (g)------------------------------------ −−−−−−−−−−−−−−−−−−−− Fried food Frozen fried food −−−−−−−−−−−−−−−−−−−−−−−−− −−−−−− Sample 1 193 176 Sample 2 195 181 Sample 3 201 180 Sample 4 95 63 Sample 5 87 51 −−−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−

As is clear from the results in Table 3, the breaking strength values of the fried foods and frozen fried foods of Samples 1 to 3 in which the water content after frying was 55% by weight or less in Table 2 were as follows: It was within the above preferred range, and it was found that the film was moderately hard and had crispness.

The sensory evaluation was as follows. Samples 1 to 5 were eaten by 25 experienced panelists, and the crisp texture when eating was very good; 5 points, good; 4 points, or neither; 3 2 points, 2 points, very bad; 1 point, and evaluated on a 5-point scale, and the average was shown. In addition, the second decimal place was rounded off. Table 4 shows the results.

[0029]

Table 4 Results of Sensory Evaluation----------------------------------------------------------------------------------------------------------------- −−−−−−−−−−−−−−−−− Fried food Frozen fried food −−−−−−−−−−−−−−−−−−−−−−−−−−−−− − Sample 1 4.1 4.6 Sample 2 4.9 4.8 Sample 3 4.9 3.8 Sample 4 2.9 2.4 Sample 5 2.7 1.7 −−−−−−−−−−− −−−−−−−−−−−−−−−−−−−−−−−

As is clear from the results shown in Table 4, the fried foods and frozen fried foods of Samples 1 to 3 having a moisture content of 55% by weight or less after frying have a moisture content of 55%.
Higher evaluations were obtained than those of Samples 4 and 5 which exceeded the weight%.

(Example 2) (1) Preparation of food for frying 2000 g of potato was peeled, steamed and heated for 30 minutes, crushed using a potato masher, and mashed potato (water content: 78% by weight) 1500 g I got 73.6 parts by weight of mashed potato, 8.9 parts by weight of dry potato flakes (Yukishira Milk Industry Co., Ltd.), 1 part by weight of pregelatinized starch derived from potato starch (Amicol HF: Nisseki Chemical Co., Ltd.), vegetable 6 parts by weight of fats and oils, 9 parts by weight of egg white, 1 part by weight of sugar and 0.5 part by weight of salt are added, kneaded well, and adjusted to have a water content of 65% by weight.
Each was molded into an oval shape of 15 g to obtain a food for frying.

(2) Preparation of Fried Food The fried food obtained in (1) above is fried in rapeseed oil heated to 200 ° C. for 2 minutes to obtain fried food (water content: 53% by weight). Was. (3) Preparation of frozen fried food The fried food obtained in the above (2) was rapidly frozen at -30 ° C to obtain a frozen fried food.

Comparative Example 1 A frozen fried food was prepared in the same manner as in Example 2 except that the amount of dry potato flakes was 9.9 parts by weight and no pregelatinized starch was added. Since no pregelatinized starch was added, it disintegrated in the fryer and could not be obtained as a product.

Test Example 2 Defrost Test The frozen fried food obtained in Example 2 was placed in a -20 ° C. freezer where a defrost action at 0 ° C. or more occurs twice a day.
Stored frozen for months. This condition is based on the premise that the product is stored in a reach-in showcase when sold at a store. After the frozen fried food of Example 2 was frozen and stored for three months, eight of each were microwaved (500 W, EMO).
(VA4: manufactured by Sanyo Electric Co., Ltd.) for 2 minutes, and the hardness of the film was measured in the same manner as in Test Example 1. The breaking strength was 180 (g), which was within the above preferable range (150).
２５０250 (g)). In addition, as a result of a sensory evaluation, the result was 4.7, and a high evaluation was obtained.

From these results, the frozen fried food of Example 2 was not affected by defrost and had a firm film even after storage for 3 months, and exhibited a crispy feeling like freshly fried by heating in a microwave oven. It turned out to be something.

Example 3 (1) Preparation of Food for Fry 1.5 parts by weight of whey powder (Sanlac I-1: manufactured by Taiyo Kagaku) and 1 part by weight of lactose (manufactured by Megre Corporation) were added to 30 parts by weight of dry potato flakes Parts, 0.5 parts by weight of sodium chloride and 1 part by weight of pregelatinized starch (Amicol HF: manufactured by Nisse Chemical Co., Ltd.)
60 parts by weight of hot water at 80 ° C. and 6 parts by weight of butter were added, kneaded well and adjusted to a water content of 60% by weight, and each was molded into a 15 g plum blossom shape to obtain a food for frying.

(2) Preparation of Fried Food The fried food obtained in the above (1) is fried in rapeseed oil at 200 ° C. for 1 minute, and the fried food (having a water content of 60
% By weight). In this fried food, whey powder was added as a protein and lactose was added as a sugar in (1), so a Maillard reaction occurred during frying,
Good fried color was obtained in a short time, which was favorable.

(3) Preparation of frozen fried food The fried food obtained in the above (2) was frozen at -30 ° C to obtain a frozen fried food.

Test Example 3 The frozen fried food obtained in Example 3 was placed in a microwave oven (500 W, EMO-VA4:
Each of the four samples was heated for one minute using Sanyo Electric Co., Ltd., and the hardness of the film was measured in the same manner as in Test Example 1. As a result, the breaking strength was 203 (g). Was presented.

Example 4 (1) Preparation of Food for Fry 40 parts by weight of minced pork, 15 parts by weight of corn, 30 parts by weight of minced onion, 0.7 parts by weight of salt and 0.5 parts by weight of powdered consomme Stir-fried with 8 parts by weight of rapeseed oil, added 5.8 parts by weight of dry potato flakes, adjusted the water content to 62% by weight, and then rolled each to 7 g to prepare a medium seed. 10 g of food for frying obtained in (1) of Example 2
Then, this medium seed was wrapped to obtain a food for frying containing the medium seed.

(2) Preparation of Fried Food The fried food obtained in (1) above is fried in rapeseed oil at 200 ° C. for 2 minutes, and the fried food (water content: 5
3% by weight). (3) Preparation of frozen fried food The fried food obtained in the above (2) was frozen at -30 ° C to obtain a frozen fried food.

(Test Example 4) The frozen fried food containing medium-sized seeds obtained in Example 4 was placed in a microwave oven (500 W, EMO-
VA4 (manufactured by Sanyo Electric Co., Ltd.) and heated for 4 minutes each for 1 minute, and the hardness of the film was measured in the same manner as in Test Example 1. The breaking strength was 196 (g). Was presented.

[0043]

According to the present invention, a food for frying which can be fried without attaching a fried batter is obtained. In addition, by frying this food for frying, a fried food having a moderate thickness of the film and having a crisp feeling can be obtained even though the fried food is not fried and fried. Since the fried food of the present invention can be fried without attaching fried clothing, the labor for attaching fried clothing can be omitted, and the manufacturing process can be simplified. Furthermore, the frozen fried food obtained by freezing the fried food of the present invention can reproduce the freshly crispy feeling by heating and cooking in a microwave oven, and thus is useful as a food for heating a microwave oven.

Continued on the front page F term (reference) 4B016 LE03 LE04 LG06 LK06 LK07 LK10 LP01 LP03 LP07 LP11 4B022 LA01 LB01 LJ01 LJ04 LJ05 4B035 LC03 LE17 LE18 LG12 LG15 LG17 LG21 LP07 LP31 LP35 LP43 4B036 LF13 LH09 LPH15

Claims (7)

[Claims] 1. A mash-like vegetable in which the starch contained therein is pregelatinized by heating or a food containing vegetables as a main raw material, which is obtained by adding a pregelatinized starch, adjusting the moisture content, and molding. Food for frying. 2. A mash-like vegetable wherein the starch contained therein is pregelatinized by heating or a food mainly comprising vegetables as a main raw material, containing 0.5 to 1.5% by weight of pregelatinized starch, 2. The food for frying according to claim 1, wherein the water content is 55 to 65% by weight. 3. The food for frying according to claim 1, wherein sugars and proteins are added. 4. The food for frying according to any one of claims 1 to 3, further comprising a sponge. 5. A fried food obtained by frying the fried food according to any one of claims 1 to 4. 6. A starch containing 0.5 to 1.5% by weight of a pregelatinized starch,
6. The fried food according to claim 5, wherein the water content is 55% by weight or less. 7. A frozen fried food obtained by freezing the fried food according to claim 5 or 6.