JP2001269126A - Fried frozen food and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fried frozen food whose original crispy texture can be maintained, even when a freezer is defrosted during the storage of the frozen food or even when heat shocks based on the treatments for taking the food in the freezer or taking out the food from the freezer are repeated. SOLUTION: This method for producing the fried frozen food which can maintain the crispy texture after thawed, even when heat shocks are repeatedly given to the frozen food during its frozen storage, by coating an ingredient material with a dispersion which comprises a saccharide, a coating film-forming substance, and an edible oil or fat which and is melted at the frying temperature (160 to 210 deg.C) of the fried frozen food, further coating the coated product with a coating material, and then frying the product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a crisp feeling after heating and thawing, even when repeatedly subjected to a rapid temperature change (heat shock) which occurs during defrosting of a freezer during freezing and storage and carrying in and out of the freezer. The present invention relates to a frozen fried food and a method for producing the frozen food.

[0002]

2. Description of the Related Art Fried food immediately after cooking has a favorable crispy crispy feeling. However, in a frozen fried food prepared by freezing this fried food, it is heated and thawed by a microwave oven or the like. Then, there is a problem that the crispy feeling is lost and the commercial value is significantly reduced. Such deterioration of the texture is mainly caused by moisture transfer from the ingredients to the clothing during frozen storage or thawing or moisture adhesion to the clothing surface from outside.
In addition, one of the causes is a heat shock generated at the time of defrosting the freezer during the freezing and preservation and carrying in / out of the freezer.

Therefore, various studies have been made to avoid deterioration of the texture of the fried frozen food.
For example, as a method of forming a film between the ingredients and the clothing to prevent the migration of moisture, a method of forming a plurality of layers of clothing on the surface of the ingredients (Japanese Patent Application Laid-Open No. 7-255402), Coating with an emulsion consisting of whey protein aqueous solution and
No. 8-242781), a method of coating with flour mainly composed of starch and edible oil and fat (Japanese Patent Laid-Open No. 7-250628), forming a hydrophobic coating layer mainly composed of twain on the surface of ingredients and clothing There are known a method (Japanese Patent Application Laid-Open No. Hei 7-327610), a method of including a corn protein in a coating solution (Japanese Patent Application Laid-Open No. 10-276700), and the like.

[0004] However, these methods have a problem that a new layer is formed between the ingredients and the garment, the proportion of the garment increases, and it is difficult to apply the method to products characterized by thin garments. . In addition, since these methods do not consider heat shock, the layer formed to prevent the migration of moisture is denatured by repeated heat shock, and undesired food such as sticking to teeth and becoming heavy. There was a problem of bringing a feeling. As a method for imparting freeze-thaw resistance to a batter layer, there is a method of adding a processed starch to a batter and a gelling agent (JP-A-7-303457). Addition of the agent increases the viscosity of the batter, which is inconvenient in the manufacturing process and difficult to apply to products characterized by thin clothing. In addition, the fried food has a problem that the crispy feeling is suddenly lost if the food is repeatedly subjected to heat shock during frozen storage.

[0005] On the other hand, saccharides are known to have an effect of imparting freezing resistance, but a large amount of saccharides is required to obtain the effect of freezing resistance by adding saccharides to a high moisture batter. However, there is a problem that the texture and taste of the fried frozen food are affected.

[0006] As described above, in order to prevent the deterioration of the crispy feeling of the fried frozen food, not only the prevention of moisture transfer from the ingredients to the clothes due to freezing and thawing, but also the provision of heat shock resistance and the manufacturing process There is a demand for the development of a new method that takes into account the convenience of the system.

[0007]

An object of the present invention is to provide an oil which maintains its original crispy feeling even when repeatedly subjected to a heat shock generated during defrosting of a freezer during freezing and storage and carrying in and out of the freezer. It is an object to provide a frozen frozen food.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the frozen food has been melted at the fry temperature (160 to 210 ° C.) of the fried frozen food. After coating the ingredients with a dispersion composed of sugars, film-forming substances, and edible fats and oils, the ingredients are further covered with clothing and fried so that they can be heated and thawed even if repeatedly subjected to the heat shock that occurs during frozen storage. Later, they found that a fried frozen food with a crispy feeling was obtained, and completed the present invention.

When the saccharide and the film-forming substance are heated and cooled under low moisture, the saccharide and the film-forming substance which are melted at the time of forming the film are combined and vitrified to form a film which is stable against temperature changes. It is considered that this contributes to maintaining the crispy feeling by preventing the transfer of moisture from the ingredients.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The fried frozen food of the present invention refers to a sugar, a film, or the like which is melted at a fryer temperature (160 to 210 ° C) using food materials such as poultry, meat, seafood, and vegetables as ingredients. After coating the ingredients with a dispersion composed of the forming substance and edible oils and fats, they are coated with clothing in a conventional manner, fried, and frozen, for example, croquettes, fried cutlets, tempura And so on. The size, shape, and other forms are not limited.

In the present invention, the dispersion for coating the ingredients is
It is composed of sugars that melt at the frying temperature (160-210 ° C), film-forming substances and edible fats and oils. As the saccharides, monosaccharides, disaccharides, oligosaccharides and sugar alcohols that melt at the frying temperature (160 to 210 ° C.) can be used. For example, monosaccharides such as glucose, fructose, galactose, and maltose; disaccharides such as sucrose and maltose; oligosaccharides such as galactosyl lactose; sugar alcohols such as sorbitol, xylitol, and maltitol; .
Since the frying temperature varies depending on the ingredients, the form, the frying method, and the like, a saccharide having a melting point equal to or lower than the maximum temperature at the time of frying may be appropriately selected.

[0012] As the film-forming substance, starch, processed starch,
Soy protein, whey protein and the like can be used.
For example, starch derived from corn, glutinous corn, rice, glutinous rice, wheat, potato, sweet potato, tapioca, etc., and processed starch, such as wet heat, esterification, etherification, oxidation, acid modification, etc. What did
Examples of soybean protein and whey protein include purified and pure protein, and protein that has been subjected to concentration, separation, denaturation, fractionation, precipitation, and various other treatments.

As edible fats and oils, vegetable fats and oils and fats and oils obtained by hydrogenating or transesterifying them can be used alone or in combination. For example, as vegetable oils, soybean oil, rapeseed oil, sunflower oil,
Animal fats and oils such as olive oil, safflower oil, kapok oil, palm oil, corn oil, cottonseed oil, coconut oil, palm kernel oil and the like include beef tallow, lard, fish oil, whale oil, milk fat and the like. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0014]

Example 1 (Preparation of Ingredients) Ingredients for cream croquette were prepared according to the composition shown in Table 1, and then molded into a 17 g bale and frozen.

[0015]

[Table 1]

(Preparation of Batter) After preparing a batter mix with the composition shown in Table 2, 200 g of this batter mix was prepared.
Was mixed with 960 g of water and dispersed to prepare a batter.

[Table 2] (Preparation of Prebatter) To 80 parts by weight of soybean salad oil, add Table 3
15 parts by weight of film-forming substance and 5 sugars in the combination shown in
A part by weight was added and dispersed sufficiently with a whipper to prepare a prebatter.

[0017]

[Table 3]

(Production of Fried Fried Fried Food) The frozen ingredients were covered with a pre-batter and then covered with a 40-mesh through bread crumb. Furthermore, after covering with batter and covering with 8 mesh through bread crumbs, use 185 ° C soybean oil.
After fry for 2.5 minutes, air blast quick freezer (H
It was frozen at -30 ° C for 30 minutes using 92C-22W (manufactured by Mitsubishi Heavy Industries, Ltd.) to produce fried frozen croquettes (products 1 to 6 of the present invention and control products 1 to 5).

(Heat shock resistance test)
6 and the control products 1 to 5 were put into a freezer (EL-P10JPF, manufactured by Sunaka Rika Kogyo Co., Ltd.) capable of controlling the temperature by a program, and the temperature was raised from -20 ° C to 5 ° C in 3 hours, and again -20
After storing while applying a heat shock in which cooling to 1 ° C is one cycle, cook in a microwave oven (2 pieces / 30 seconds), and perform sensory evaluation by a panel of 5 persons according to the following evaluation criteria. went. ：: Crispy feeling similar to that immediately after frying ○: Poor but crispy immediately after frying △: Little crispy feeling ×: No crispy feeling The results are shown in Table 4.

[0020]

[Table 4]

According to the results, the control products 1 to 5 were evaluated as having little or no crispy feeling after 20 heat shocks, whereas the products 1 to 6 of the present invention were evaluated. Then, it is an evaluation that everything has a crispy feeling after 40 heat shocks,
It was found that it exhibited excellent heat shock resistance and maintained a crispy feeling for a long time.

[0022]

The fried frozen food of the present invention maintains a crispy feeling even when repeatedly subjected to a heat shock that occurs during defrosting of the freezer during freezing and storage and carrying in and out of the freezer, The quality can be maintained even after long-term frozen storage in a home freezer or the like in which defrosting is automatically performed.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B022 LA01 LB01 4B025 LB04 LG11 LG26 LP12 4B035 LE18 LG12 LG19 LK15 LP07 LP27 LP43

Claims (2)

[Claims] 1. A fried frozen food, wherein the ingredients are coated with a dispersion comprising sugars, film-forming substances and edible fats and oils that are melted at the fryer temperature. 2. A method for producing frozen fried food, comprising: coating the ingredients with a dispersion comprising sugars, film-forming substances, and edible oils and fats that are melted at the fry temperature, and then coating the ingredients with clothing. A method for producing fried frozen food, comprising: