JP2003111572A - Method for producing fried food for cooking with microwave oven - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for preventing the dripping of oil in the thawing and the heat-treatment of a frozen fried food. SOLUTION: A frying object is coated with a batter powder containing wheat flour and unburnt coral calcium at a weight ratio of 100:(0.01-10) and the coated object is fried and frozen by conventional method to obtain a fried food for cooking with a microwave oven, free from oil-dripping trouble and having juicy feeling. The object is preferably seasoned with a batter liquid containing a thermally coagulating substance to improve the oil drip preventing effect.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a fried food for microwave oven cooking using batter powder containing uncalcined coral calcium and wheat flour, and a fried food for microwave oven cooking produced by the method.

[0002]

2. Description of the Related Art In recent years, due to the advancement of women in society and the increase in the number of single employees, it has become necessary to simplify and speed up cooking. Fryed seeds, such as poultry meat, seafood, vegetables, etc., are cut into appropriate sizes, dipped in seasoning liquid, battered, etc., and then fried frozen food is produced in large quantities and consumed. .

[0003]

Generally, frozen foods are thawed and heat-treated by using a microwave oven or the like.
The major problem is that oil dripping occurs. That is, there is a problem in that the steam generated from the medium seeds makes the roller soft, and further, the sticky appearance and texture are deteriorated. Conventionally, there are patents (JP-A-62-91152 and JP-A-64-60334) that use thermosetting substances and vegetable oils as methods for providing crispy fried foods, but all of them have sufficient texture improvement. The current situation is that the effect of preventing oil dripping has not been obtained, and new technological development was required.

[0004]

Means for Solving the Problems The present invention aims to solve the above-mentioned problems, and as a result of diligent study, the seeds of fried food were covered with a batter powder containing uncalcined coral calcium and wheat flour, and the fried food was subjected to a conventional method. The present invention has been completed and found a method for producing a fried food for microwave oven cooking, which is characterized in that it is fried and frozen, and a fried food for microwave oven cooking which is produced by the method and has a juiciness while preventing oil dripping.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the batter powder is a powder used as a batter for deep-fried foods, and contains, for example, wheat flour, rice flour, rye flour as a main component. It is preferable to use wheat flour as a main component. The main component of coral uncalcined calcium used in the present invention is calcium carbonate, calcium is 35% or more, and magnesium is 1.2%.
% Or more is included. The corals used are weathered reef corals, and these reef corals can be divided into several groups such as Hymenoptera and Hydro, for example, stone corals, octanoles, and hydrocorals. The proportion of uncalcined coral used in the batter of the present invention is 0.01 to 10 parts by weight, preferably 0.5 to 5 parts by weight, based on 100 parts by weight of wheat flour. The application range of the present invention may be anything such as fried chicken, tempura, fried foods, dumplings, and spring rolls as long as batter is used. In order to further enhance the effect of the present invention,
It is desirable to season with a batter containing a heat-coagulable substance. Examples of the heat-coagulable substance include proteins such as egg white powder, starch, and polysaccharides, and these may be used in combination. The proportion of the heat-coagulable substance added to the batter liquid is usually 0.1% to 10% (W / W), preferably 1% to 5% (W / W). If it is less than 0.1% (W / W), the uncalcined coral contained in the batter powder cannot be sufficiently adhered. On the other hand, if it exceeds 10% (W / W), the texture becomes too hard.

[0006]

EXAMPLES The present invention will now be specifically described with reference to examples, but the present invention is not limited thereto. Example 1 Approximately 800 g of chicken breast is cut into approximately 20 to 25 g and soaked in seasoning liquid A (sake: 30 ml, soy sauce: 90 ml, ginger juice: 30 ml, pepper: 1 mg) for 30 minutes, and then the breast meat is approximately 200 g of each was separated and sprinkled with wheat flour containing coral uncalcined calcium from the Republic of Panama (wheat flour containing 2.5 to 10.0 parts by weight coral uncalcined calcium per 100 parts by weight of wheat flour) and a batter powder containing only wheat flour as a control. The frying was carried out using commercially available salad oil under the condition of about 100 g at 170 ° C. for 150 seconds. After allowing to cool, it was placed in an aluminum zipper bag and placed in a freezer (-30 to -25 ° C). Two days later, the frozen product was taken out, placed on a cooking sheet, and heated and thawed for 150 seconds using a household microwave oven. After the range was up, the fried chicken was removed, and the oil drips remaining on the cooking sheet were weighed. At the same time, the weight of the fried body after the range was increased was also measured.

The results are shown in Table 1.

【table 1】 Oil dripping could be prevented by adding unburned coral to the batter powder. The amount of uncalcined coral added was 2.5 to 10.0 parts by weight per 100 parts by weight of batter flour. The texture was crispy because the surface was not dripping, and the medium variety had a good taste and was juicy. When coral uncalcined calcium is used, it is considered that the weight reduction rate is low and the evaporation of water is suppressed, which is considered to contribute to imparting juiciness.

[0008]

EFFECTS OF THE INVENTION According to the present invention, by adding unburned coral calcium to the batter powder, when thawing and heating in a microwave oven or the like, oil does not easily drip, the surface is crunchy, and the medium seed is juicy. It is possible to provide a method for producing frozen fried foods having a pleasant texture.

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Claims (9)

[Claims] 1. A batter flour containing uncalcined coral calcium and wheat flour. 2. The amount of uncalcined calcium in the coral is wheat flour.
2. The batter powder according to claim 1, which is 0.01 to 10 parts by weight with respect to 100 parts by weight. 3. The amount of uncalcined calcium in the coral is wheat flour.
The batter powder according to claim 1, wherein the amount is 0.5 to 5 parts by weight with respect to 100 parts by weight. 4. A method for producing a fried food for microwave cooking, which comprises covering the fried food seeds with the batter powder according to any one of claims 1 to 3 and then frying and freezing the fried food according to a conventional method. 5. The seeds of the fried food are pre-soaked in a batter liquid containing a thermocoagulable substance, and then covered with the batter powder according to any one of claims 1 to 3, and the fried food is fried and frozen according to a conventional method. A method for producing a fried food for microwave oven cooking, comprising: 6. The method for producing a fried food for microwave cooking according to claim 5, wherein the thermocoagulable substance is protein, starch or polysaccharide. 7. The method for producing a fried food for microwave oven cooking according to claim 5, wherein the amount of the heat-coagulable substance is 0.1 to 10 parts by weight with respect to 100 parts by weight of the batter liquid. 8. The fried food is fried chicken.
A method for producing a fried food for microwave cooking according to any one of 1. 9. A fried food for microwave cooking, which is produced by the production method according to any one of claims 4 to 8 and which prevents dripping and imparts a juicy feeling.