JP2006129777A - Method for producing frozen fried food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a frozen fried food containing vegetables, which provides food demonstrating favorable taste, palate feeling, flavor at the time of eating and favorable shape retention after thawing and heating the frozen food, obtaining delicious food easily by thawing and heating in a microwave oven, and producing fried food containing vegetables, which has good workability, in particular, excellent shape retention and freedom from getting out of shape at the time of frying. <P>SOLUTION: This method for producing the frozen fried food comprises mixing vegetables treated with trehalose with crushed boiled noodles, heat-treating the mixture to obtain ingredient dough, molding the ingredient dough, coating the molded product thus obtained, and frying the product followed by freezing. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a frozen fried food. More specifically, the present invention relates to a method for producing a croquette-like frozen fried food, and further relates to a method for producing a frozen fried food suitable for thawing heating with a microwave oven.

In recent years, frozen foods have been diversified. For example, various frozen foods useful for lunch boxes have been developed. Among them, fried frozen foods (frozen fried foods) are often used because they can be easily thawed and heated in a microwave oven. Many of the conventional frozen fried foods are mainly made from salmon, meat, and seafood.
On the other hand, the development of frozen fried foods using vegetables is currently proposed, as it is recommended that sufficient intake of vegetables is taken. However, when trying to mold a medium-sized dough with a large amount of vegetables, for example, the moldability to a bowl shape is poor. Therefore, when starches or bread crumbs are added to improve moldability, there is a problem that the texture becomes sticky when thawed in a microwave oven. In addition, when frozen foods containing vegetables are placed in a microwave oven, water comes out of the vegetables, resulting in poor shape retention and a watery product. In addition, there is also a problem that the blue odor of vegetables appears when it is placed in a microwave oven.
Under such circumstances, there is a need for a frozen fried food containing vegetables that does not have the above-described drawbacks as much as possible.
Conventionally, frozen food containing trehalose has been proposed as an example of improved frozen food (see Patent Document 1), and it is stated that this technique can improve freezing denaturation and freezing damage.

JP-A-6-319501

An object of the present invention is to provide a food exhibiting a preferable taste, texture, fragrance, and preferable shape retention when eating frozen food after thawing and heating in producing frozen fried food containing vegetables. It is to provide a method for producing a frozen fried food. It is a further object of the present invention to provide a method for producing a frozen fried food from which a delicious food can be easily obtained by thawing heating with a microwave oven.
The object of the present invention is also to produce a frozen fried food containing vegetables, which has good workability, specifically, good shape retention and does not lose its shape when dressed or fried. It is to provide a manufacturing method.

As a result of intensive research to achieve the above-mentioned problems, the present inventor frozen the croquette-like fried food made from vegetables treated with trehalose and boiled noodles, and the frozen food. After thawing heating, especially after thawing heating with a microwave oven, it was found that a food having a good taste, texture and fragrance and good shape retention was obtained, and that the workability of the frozen fried food manufacturing process was good The present invention has been completed.
Therefore, the present invention mixes vegetables treated with trehalose and crushed boiled noodles, heats the mixture to obtain a medium seed dough, then molds the medium seed dough, and the resulting molded product This is a method for producing frozen fried foods, comprising:
In a preferred embodiment of the present invention, the trehalose treatment of vegetables is performed by immersing the vegetables in an aqueous trehalose solution. As the vegetables, at least one selected from leaf vegetables and kana is preferably used. In a preferred embodiment of the method of the present invention, the yield of boiled noodles is in the range of 200-250%. In a preferred embodiment of the present invention, the content of vegetables in the mixture serving as the base of the medium seed dough is 30 to 80% by mass, and the content of boiled noodles is 10 to 60% by mass. In a preferred embodiment of the invention, the heat treatment temperature of the mixture is in the range of 65-95 ° C. The present invention is more specifically directed to a method for producing a frozen fried food suitable for microwave oven thawing heating.

According to the method for producing a frozen fried food of the present invention, it is possible to provide a frozen food exhibiting a preferable texture, a preferable aroma, and a preferable shape retention when eating after thawing and heating. More specifically, according to the method for producing a frozen fried food of the present invention, when thawed and heated, it exhibits a favorable crisp texture and does not have a crisp texture, and maintains a favorable texture of vegetables. Prepared food can be provided. In addition, when thawed and heated, water comes out of the vegetables and the shape retention is not inferior, it does not have a watery texture, and a food with a favorable flavor that does not smell blue despite using vegetables is provided. it can. The frozen fried food obtained by the method for producing a frozen fried food according to the present invention is simply a delicious food by thawing heating with a microwave oven.
Further, according to the present invention, it is possible to provide a method for producing a frozen fried food that has good workability, specifically, good shape retention of medium-sized dough, and does not lose its shape when dressed or fried. it can.

  The vegetables used as the raw material of the frozen fried food according to the present invention are not particularly limited, and any of fruit vegetables, leaf vegetables, root vegetables, savory vegetables and the like may be used. Specific examples of vegetables include celery, carrots, Chinese cabbage, tomatoes, pumpkins, broccoli, eggplant, beef bowl, green beans, green peas, corn, asparagus, lettuce, cabbage, purple cabbage, spinach, leek, long onion, ginger, garlic, etc. Can be mentioned. Among them, leafy vegetables and savory vegetables can be preferably blended in frozen fried foods by employing the method of the present invention. Examples of leafy vegetables include lettuce, cabbage, purple cabbage, spinach and komatsuna, and examples of aromatic vegetables include leek, leeks, ginger and garlic.

These vegetables are washed with water, cut and used. For example, the vegetables may be sterilized at an appropriate stage, or may be subjected to a treatment such as dehydration. Examples of the sterilization treatment include immersion treatment in an aqueous sodium hypochlorite solution. Suitable sizes and shapes for cutting vegetables are approximately squares, cubes, rectangles, rectangular parallelepipeds, small cuts, chopped, etc. with sides of 5-15 mm.
When the cut size is in the above range, the texture of vegetables is preferable, and the medium dough and the shape retention of food are preferable. A die cutter, a slicer, etc. can be used for cutting vegetables.
The cut size of vegetables is preferably the above-mentioned shape rather than so-called shredded (where shred refers to a cut size of about 3 mm in width and about 25 mm in length or more).
In the present invention, the vegetables are not limited to one kind but may be used in combination of two or more kinds.

The vegetables cut as described above are treated with trehalose.
Trehalose is a non-reducing natural carbohydrate in which two glucose molecules are linked by α, α-1,1. In the present invention, commercially available trehalose can be used. Examples of commercially available products include Treha (trade name, manufactured by Hayashibara Corporation).
Specific examples of the trehalose treatment of vegetables include a method of immersing vegetables in an aqueous trehalose solution, a method of spraying an aqueous trehalose solution on vegetables, and a spraying method. The aqueous trehalose solution used is suitably an aqueous solution having a trehalose concentration of 1 to 5% by mass. When the trehalose concentration is within this range, the blue odor of vegetables can be sufficiently suppressed, and more preferable in terms of texture and aroma. If the trehalose concentration is high, the sweetness of trehalose itself may appear, which may be undesirable.
Among trehalose treatments, a method of immersing vegetables in an aqueous trehalose solution is preferred, the immersion time is suitably in the range of 10 minutes to 2 hours, the temperature of the immersion liquid is suitably room temperature or less, preferably 20 ° C. or less, More preferably, it is the range of 5-10 degreeC. The immersion treatment may be performed in a refrigerator, for example.
The vegetables that have been subjected to the trehalose treatment are preferably drained using, for example, a dehydrator.

In the present invention, boiled noodles are also used. Here, the noodles may be either pasta (short pasta or long pasta, such as spaghetti, macaroni, lasagna, fujiri, penne, shell, etc.), udon, soba, Chinese noodles, rice noodles, harusame, tortilla, gyoza skin Etc. Among them, pasta is preferably used, and in particular, pasta such as spaghetti, macaroni, and lasagna prepared by blending durum semolina powder can be preferably used because it does not cause stickiness.
These noodles are boiled in advance and then crushed to a side of about 0.5 to 10 mm. For crushing boiled noodles, for example, a meat chopper, a die cutter, a slicer, or the like can be used.
The boiled yield of boiled noodles is preferably set lower than the normal yield of boiled rice from the viewpoint of shape retention, and a yield of about 200 to 250% is suitable.

As described above, the trehalose-treated vegetables and boiled noodles are mixed, and the mixture is heat-treated to obtain a medium-sized dough for fried food.
Here, the proportion of the vegetables in the total amount of the mixture serving as the medium seed dough is suitably 30 to 80% by mass, and if the vegetables are in this range, the texture of the vegetables is moderately exhibited and Good shape retention. The proportion of vegetables is preferably 50 to 70% by mass. On the other hand, the ratio of the boiled noodles to the total amount of the mixture is suitably 10 to 60% by mass, and if the boiled noodles are in this range, the shape retention is appropriate. The ratio of boiled noodles is preferably 10 to 30% by mass.
In addition to the above-mentioned trehalose-treated vegetables and boiled noodles, further ingredients may be appropriately blended in the medium seed dough. Thus, mixtures of trehalose-treated vegetables and boiled noodles can be further divided into, for example, gelatin, starches (such as tapioca starch, waxy corn starch), thickening polysaccharides (such as xanthan gum, guar gum), beans, bread crumbs, and dairy products. (Milk, cheese, etc.), fats and oils (canola oil, palm oil, lard, etc.), spices, fragrances, pigments, salt, seasonings, emulsifiers, swelling agents, water and the like may be included. One or more of these materials can be used. In particular, by adding gelatin, it is possible to reinforce the shape retention improving effect exhibited by boiled noodles. In general, the addition amount of gelatin is suitably 0.2 to 1% by mass relative to the total amount of the mixture.

A mixture of the above materials is heat treated. As a method for the heat treatment, heating to a temperature of 65 to 95 ° C., preferably 85 to 90 ° C., while the above materials are mixed can be mentioned. Specifically, a device such as a kneader or a rotary hook can be used for the heat treatment. As an actual operation, the above materials can be put into a heating device, and mixing, kneading and heating of the materials can be performed simultaneously.
When the heat treatment temperature reaches the range of 65 to 95 ° C., the propagation of microorganisms is suppressed, the blue odor of vegetables is improved, the shape retention of medium-sized dough is improved, and the texture is moderately crunchy. Appropriate from the point of view. The heat treatment time is generally in the range of 20 to 60 minutes.
The medium seed dough thus obtained is cooled as necessary, and then molded into about 10 to 70 g per piece. As a molding method, a known method can be adopted. For example, a mold can be used, or a mold or a croquette molding machine or the like can be used to mold a bowl or a round.

The medium-sized dough thus formed is dressed and fried.
Battering may be performed only by battering, or may be directly battered to the medium seed fabric, or may be battered after battering. Alternatively, the surface of the molded medium seed dough may be first dusted with wheat flour and then battered or bleedered.
The batter liquid to be used may be any batter liquid that is usually used for fried foods. For example, flour containing cereals and / or starch as a main ingredient, and optionally containing seasonings, swelling agents, fragrances, spices, quality stabilizers, pigments, eggs, dairy products, emulsifiers and fats and oils An appropriate amount of water may be added to the body and mixed with a mixer or the like.
Moreover, what is normally used for a fried food can also be used for a breader, for example, electrode type bread crumbs, roasting bread crumbs, a cracker fine piece, a nut small piece, corn flakes, etc. can be made to adhere.
A frying method is not specifically limited, It can carry out by a conventionally well-known method. Usually, it may be fried for about 2 to 10 minutes with oil of 165 to 185 ° C. (salad oil, soybean oil, rapeseed oil, lard, etc.).

After fried, it is frozen to -18 ° C. or lower by, for example, quick freezing in a refrigerator.
The frozen fried food thus obtained can be distributed and stored in a frozen state.
The frozen fried food obtained in the present invention is suitable for thawing heating with a microwave oven, and can be eaten by thawing heating for 30 seconds to 3 minutes in a household microwave oven.

Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples.
(1) Preparation of vegetables [Examples 1 and 2 and Comparative Example 1]
Cabbage, leek, and spinach were washed with water, and one side was cut to about 10 mm × 10 mm. Then, it was immersed in 200 ppm sodium hypochlorite for 12 minutes and washed again with water. After washing with water, it was immersed in a 2% trehalose aqueous solution at 5 ° C. for 10 minutes and drained again.
[Example 3]
The same procedure as in Examples 1 and 2 except that the above vegetables were cut into pieces of about 3 mm × 25 mm.
(2) Preparation of boiled noodles crushed material [Examples 1 to 3]
Fujiri (a kind of short pasta) was used as noodles, and boiled with boil to a yield of 230% and crushed to about 5 mm with a meat chopper.
[Comparative Example 1]
Corn starch was used instead of boiled noodles.
(3) Preparation of medium seed dough Vegetables and boiled noodles prepared as described above, and other materials were placed in a heating kneader and heat-treated for 25 minutes until reaching 85 ° C, reaching 85 ° C. Fire extinguished afterwards. Then, it cooled to 20 degreeC with the vacuum cooler.

Table 1 shows the blending ratio (mass%) of various materials used in Examples 1 to 3 and Comparative Example 1.

The medium-sized dough of each example obtained above was molded into a bowl shape with 19 g each, and about 6 g of batter liquid and about 3 g of bread crumbs were adhered to each. The composition of the batter liquid is a mixture of 100 g of wheat flour, 20 g of tapioca starch and 100 g of water.
The material dressed as described above was fried at 170 ° C. for 3 minutes and snap frozen at −40 ° C. A frozen fried food was thus obtained.

This frozen fried food was thawed and heated for 40 seconds in a household microwave oven (600 w), and a sensory test was conducted with 20 panelists to evaluate the shape retention, texture and aroma.
The evaluation criteria are as follows.
[Shape-holding property] A solid one was evaluated as 5 points.
5 points: Firm, 4 points: Slightly solid, 3 points: Normal, 2 points: Slightly fragile, 1 point: Very brittle [Food texture] Evaluate the most preferred texture as 5 points did.
5 points: most preferred, 4 points: somewhat preferred, 3 points: normal, 2 points: somewhat bad, 1 point: very bad [fragrance] The blue smell of vegetables is suppressed, and the most preferred is 5 points did.
5 points: most preferred, 4 points: somewhat preferred, 3 points: normal, 2 points: somewhat bad, 1 point: very bad

本発明に従った実施例１〜３により得られた冷凍フライ食品を解凍加熱して得た食品は、ねちゃつきがなく歯切れのよい食感であった。比較例１から得た食品は、もろく崩れ易いものであった。
なお、実施例１と同様の操作及び条件によって、但し中種生地の調製にあたり加熱処理を６０℃に達した後消火して、冷凍フライ食品を作ったところ、中種生地を成型するときに保型性が劣り、及び得られた冷凍フライ食品から解凍加熱した食品において保型性が劣り、野菜の青臭さがした。 The score of 20 panelists was averaged to obtain an evaluation result. The obtained evaluation results are shown in Table 2.

The food obtained by thawing and heating the frozen fried foods obtained in Examples 1 to 3 according to the present invention had a crisp texture without stickiness. The food obtained from Comparative Example 1 was fragile and easily broken.
In addition, when the medium seed dough was prepared by the same operation and conditions as in Example 1, except that when the medium seed dough was prepared, the heat treatment reached 60 ° C. and the fire was extinguished to produce a frozen fried food. The moldability was inferior, and in the food thawed and heated from the obtained frozen fried food, the shape retention was inferior and the vegetable had a blue odor.

Claims (7)

  Mixing vegetables treated with trehalose and crushed boiled noodles, heating the mixture to obtain a medium seed dough, then molding the medium seed dough, dressing the resulting molded article, A method for producing a frozen fried food, which comprises freezing after fried.   The method for producing a frozen fried food according to claim 1, wherein the treatment of the vegetables with trehalose is an immersion treatment.   The manufacturing method of the frozen fried food of Claim 1 or 2 in which vegetables contain at least 1 sort (s) chosen from leaf vegetables and kana.   The method for producing frozen fried food according to any one of claims 1 to 3, wherein the yield of boiled noodles is in the range of 200 to 250%.   Production of the frozen fried food of any one of Claims 1-4 whose content of vegetables in this mixture is 30-80 mass% and whose content of boiled noodles is 10-60 mass%. Method.   The manufacturing method of the frozen fried food of any one of Claims 1-5 whose heat processing temperature of this mixture is the range of 65-95 degreeC.   The method of any one of Claims 1-6 which is a manufacturing method of the frozen fried food for microwave oven thawing heating.