JP2003135013A - Coating mix for frozen fried food - Google Patents
Coating mix for frozen fried foodInfo
- Publication number
- JP2003135013A JP2003135013A JP2001333956A JP2001333956A JP2003135013A JP 2003135013 A JP2003135013 A JP 2003135013A JP 2001333956 A JP2001333956 A JP 2001333956A JP 2001333956 A JP2001333956 A JP 2001333956A JP 2003135013 A JP2003135013 A JP 2003135013A
- Authority
- JP
- Japan
- Prior art keywords
- fried
- frozen
- fried food
- frozen fried
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
Abstract
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明は、冷凍保存後に再油
ちょうあるいは再加熱して食する揚物に適した衣ミック
スに係り、特に冷凍揚物の中でも冷凍やけが問題になる
冷凍再油ちょう揚物への利用に適した衣ミックスに関す
る。
【０００２】
【従来の技術】揚物は、揚げ種を下ごしらえし、バッタ
ー付けし、場合によりバッター付けの前に打ち粉をまぶ
し、あるいは場合によりバッター付け後にパン粉付け
し、さらに油ちょうするという多くの工程を経て調理さ
れる。それゆえに、その調理の煩雑さから、最近では家
庭で天ぷらやカツ等の揚物を調理することが少なく、工
場で油ちょうされ、冷凍流通した油ちょう済み冷凍揚物
を電子レンジ加熱する場合が増えている。また、業務用
においても、工場で半油ちょうされ、冷凍流通した半油
ちょう冷凍揚物を惣菜店等において再油ちょうする場合
が多くなってきた。
【０００３】ところで、揚物は、サクサクとして歯脆
い、いわゆるクリスピーな食感が好まれる。しかしなが
ら、揚物を冷凍すると、揚げ種から衣へと水分が移行す
ることから、電子レンジ等で加熱した場合にクリスピー
な食感が失われ、引きが出たり、しんなりしたりする。
一方、半油ちょう冷凍揚物を再油ちょうすると、電子レ
ンジ加熱の場合と異なり、引きが出るのをある程度抑制
したり、しんなりするのを防ぐことができる。したがっ
て、食感面では油ちょう済み冷凍揚物を電子レンジ加熱
した場合と比較して、半油ちょう冷凍揚物を再油ちょう
する場合の方が有利といえる。
【０００４】しかしながら、半油ちょう冷凍揚物を再油
ちょうする場合、油ちょう済み冷凍揚物を電子レンジ加
熱した場合と比較して、冷凍やけを起す欠点がある。こ
の揚物における冷凍やけとは、揚物を冷凍保存中に、衣
から水分が昇華することによって、見た目の色が白っぽ
くなる現象である。そして、油ちょう済み冷凍揚物にお
いては、電子レンジ加熱する際に、揚げ種から水分が移
行することにより、衣に水分が補充されるため、冷凍や
けが目立ちにくくなる。これに対して、半油ちょう冷凍
揚物を再油ちょうした場合は、冷凍中に衣の水分が昇華
して乾燥しているところへ、再油ちょうによってさらに
衣の水分が失われるため、再油ちょう後の衣の外観が白
く色褪せ、おいしそうに見えなくなる。
【０００５】
【発明が解決しようとする課題】かかる状況を鑑み、本
発明者は、冷凍揚物の冷凍やけを防止する衣ミックスを
提供することを目的とし、特に完全に油ちょうし凍結し
た後に電子レンジ加熱する場合あるいは半油ちょうし、
凍結した後に再油ちょうする揚物に適した衣ミックスを
得るべく、種々研究を重ねた結果、本発明を完成するに
至った。
【０００６】
【課題を解決するための手段】すなわち、本発明は冷水
に溶解しにくく、かつ、熱水に溶解する性質を有する増
粘剤を含有する冷凍揚物用衣ミックスである。
【０００７】
【発明の実施の形態】本発明の冷凍揚物用衣ミックスの
原料は、小麦粉を主原料として、これに使用目的により
澱粉、米粉、大豆粉、膨脹剤、調味料等を適宜配合する
ことにより調製することができる。
【０００８】本発明の冷凍揚物用衣ミックスに配合する
冷水に溶解しにくく、かつ熱水に溶解する性質を有する
増粘剤としては、カードラン、寒天、ゼラチン、ペクチ
ン、ローカストビーンガム等が挙げられるが、特にカー
ドランが好ましい。
【０００９】また前記増粘剤の配合量は冷凍揚物用衣ミ
ックス中に０．０１〜５．０重量％、特に０．１〜１．
０重量％含有させることが好ましい。この配合量が０．
０１重量％より少ないと本発明の目的が達成されず、ま
た５．０重量％を超えるとサクサクとした歯脆い食感が
得られなくなる。
【００１０】本発明に使用される前記増粘剤の物性を調
べるために用いられる水の温度は冷水の場合で２０〜２
５℃、熱水の場合で６０℃以上である。
【００１１】本発明における揚物としては、天ぷら、磯
部揚げ、フリッター、トンカツ、えびフライ、あじフラ
イ等が挙げられ、衣付けして油ちょうする揚物のいずれ
も包含する。
【００１２】本発明における冷凍揚物としては、通常の
冷凍しない揚物と同程度まで油ちょうした後に冷凍保存
し、食する際に電子レンジ等で加熱するものの外、通常
の冷凍しない揚物より弱い程度まで油ちょうした後に冷
凍保存し、食する際に再油ちょうする、いわゆるプリフ
ライ冷凍揚物をも含むものである。
【００１３】
【実施例】次に本発明をさらに具体的に説明するために
実施例を掲げて説明するが、本発明は以下の実施例にの
み限定されるものではない。
【００１４】実施例１〜３、比較例
表１に示す配合で調製した天ぷら粉１００ｇに水１６０
ｇを加え、えびをバッター付けし、１７５℃で２分間油
ちょうしてプリフライえび天を得た。これを３ヶ月間凍
結保存した後、１７５℃で３分間再油ちょうした。再油
ちょう後のえび天を１０名のパネルにより冷凍やけの程
度と食感を官能的に評価した。その評価結果を示せば表
２のとおりである。
【００１５】
【表１】
【００１６】
【表２】
【００１７】
【発明の効果】本発明の冷凍揚物用衣ミックスを用いれ
ば完全に油ちょうし、冷凍した後に電子レンジ加熱して
も、また半油ちょう凍結した後再油ちょうした場合にも
揚物の冷凍やけを防止することができる。Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a batter mix suitable for fried food which is eaten by refrigerating or reheating after frozen storage, and more particularly to frozen fried foods among frozen fried foods. The present invention relates to a batter mix suitable for use in frozen re-fried fried foods, which is a problem. [0002] Fried foods are often prepared by fried seeds, battered, sprinkled with flour before battering or, optionally, breaded after battering and then fried. Cooked through the process. Therefore, due to the complexity of cooking, recently, home-cooked fried foods such as tempura and cutlet are rarely cooked, and the cases of fried frozen fried food that has been fried in a factory and frozen and distributed are increasingly heated in a microwave oven. I have. In addition, even for business use, there are many cases where half-fried frozen fried food that has been half-fried in a factory and frozen and distributed is re-fried in a side dish shop or the like. [0003] By the way, fried foods are crisp and brittle, so-called crispy texture is preferred. However, when the fried food is frozen, moisture transfers from the fried seeds to the batter, so that when heated in a microwave oven or the like, the crispy texture is lost, and the food is pulled or softened.
On the other hand, when the half-fried frozen fried food is re-frozen, unlike the case of heating in a microwave oven, it is possible to suppress the pulling out to some extent or to prevent it from becoming soft. Therefore, in terms of texture, it can be said that refrigerating a half-fried frozen fried product is more advantageous than a case of heating a fried frozen fried product in a microwave oven. [0004] However, when refrigerating a half-fried frozen deep-fried product, there is a drawback that freezing and burning occur when compared with a case where a fried frozen deep-fried product is heated in a microwave oven. The freezing burn in the fried food is a phenomenon in which the appearance color becomes whitish due to the sublimation of moisture from the batter during the frozen storage of the fried food. In addition, in the fried frozen fried food, when the microwaves are heated, the moisture is transferred from the deep-fried seeds to replenish the water in the clothes, so that the freezing and burning are less noticeable. On the other hand, when refrigerating a half-fried frozen fried product, the moisture in the batter is sublimated and dried during freezing. The appearance of the garment after whitening fades to white and does not look delicious. [0005] In view of such circumstances, an object of the present inventor is to provide a garment mix for preventing freezing and froze of frozen deep-fried foods, and more particularly, to use a microwave oven after completely fried and fried. When heating or semi-oiled,
The present inventors have conducted various studies to obtain a batter mix suitable for deep-fried frying after freezing, and as a result, completed the present invention. [0006] That is, the present invention is a garment mix for frozen deep-fried food containing a thickener which is hardly soluble in cold water and has the property of being soluble in hot water. DETAILED DESCRIPTION OF THE INVENTION The raw material of the frozen fried food batter mix of the present invention is wheat flour as a main raw material to which starch, rice flour, soy flour, a leavening agent, a seasoning and the like are appropriately blended according to the intended use. Can be prepared. [0008] Examples of the thickener having the property of being hardly soluble in cold water and soluble in hot water to be incorporated in the frozen fry batter mix of the present invention include curdlan, agar, gelatin, pectin, locust bean gum and the like. However, a curd run is particularly preferred. The amount of the thickening agent is 0.01 to 5.0% by weight, especially 0.1 to 1.
It is preferable to contain 0% by weight. When the blending amount is 0.
If the amount is less than 01% by weight, the object of the present invention cannot be achieved. If the amount is more than 5.0% by weight, crispy tooth brittle texture cannot be obtained. The temperature of the water used for examining the physical properties of the thickener used in the present invention is 20 to 2 in the case of cold water.
5 ° C., 60 ° C. or higher for hot water. The fried food in the present invention includes tempura, isobe fried food, fritters, tonkatsu, shrimp fry, aji fry, and the like, and includes any fried food that is fried with clothes. [0012] The frozen fried food of the present invention may be fried to the same degree as ordinary non-frozen fried food, frozen and preserved, and then heated in a microwave oven or the like when eating. This includes so-called pre-fried frozen fried food that is frozen and preserved after frying and then re-frying when eating. EXAMPLES Next, the present invention will be described more specifically with reference to examples, but the present invention is not limited only to the following examples. Examples 1 to 3 and Comparative Example 100 g of tempura powder prepared according to the formulation shown in Table 1 was mixed with 160 g of water.
g was added, and the shrimp was battered and fried at 175 ° C. for 2 minutes to obtain a pre-fried shrimp tempura. This was frozen and stored for 3 months and then re-oiled at 175 ° C. for 3 minutes. The shrimp tempura after the re-oiling was sensually evaluated by a panel of 10 persons for the degree of freezing and the texture. Table 2 shows the evaluation results. [Table 1] [Table 2] According to the present invention, the fried food batter mix of the present invention is completely fried, even if it is frozen and then heated in a microwave oven, or if it is half-frozen and frozen and then re-fried, the fried food can be fried. Freezing and burning can be prevented.
Claims (1)
する性質を有する増粘剤を含有することを特徴とする、
冷凍揚物用衣ミックス。Claims: 1. It comprises a thickener which is hardly soluble in cold water and has the property of being soluble in hot water.
Cloth mix for frozen fried food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001333956A JP2003135013A (en) | 2001-10-31 | 2001-10-31 | Coating mix for frozen fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001333956A JP2003135013A (en) | 2001-10-31 | 2001-10-31 | Coating mix for frozen fried food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003135013A true JP2003135013A (en) | 2003-05-13 |
Family
ID=19149157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001333956A Pending JP2003135013A (en) | 2001-10-31 | 2001-10-31 | Coating mix for frozen fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003135013A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009054100A1 (en) | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| WO2013172118A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Production method for frozen noodles and composition for preventing freezer burn |
| WO2013172117A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
| CN108065187A (en) * | 2017-12-23 | 2018-05-25 | 安徽省临泉县金谷面粉有限公司 | A kind of flour whitening system and the flour whitening process using the system |
-
2001
- 2001-10-31 JP JP2001333956A patent/JP2003135013A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009054100A1 (en) | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| WO2013172118A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Production method for frozen noodles and composition for preventing freezer burn |
| WO2013172117A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
| US10219533B2 (en) | 2012-05-15 | 2019-03-05 | Nisshin Foods Inc. | Frozen noodles and production method therefor |
| US10258067B2 (en) | 2012-05-15 | 2019-04-16 | Nisshin Foods Inc. | Production method for frozen noodles and composition for preventing freezer burn |
| CN108065187A (en) * | 2017-12-23 | 2018-05-25 | 安徽省临泉县金谷面粉有限公司 | A kind of flour whitening system and the flour whitening process using the system |
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