JP2015023846A - Method for producing frozen fried-food for facility cooking and frozen fried-food for facility cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen fried-foods for facility cooking capable of heat-cooking a large quantities of food numbers in large quantity cooking facilities in a bulk, hard to be damaged during heating, and having a preferable texture, and frozen fried-foods for facility cooking.SOLUTION: As inside ingredients, solid foods subjected to alkalization treatment using a pH-adjusted alkali aqueous solution are prepared, as coating material raw materials, a mixture including a plural kinds of saccharide having one or more properties selected from the group consisting of thickening properties, foam formability, foam stability, pH stability, oil cuttability, water separation preventability, sagging preventability, salt resistance, enzyme resistance and heat resistance is prepared, the coating material raw materials are stuck to the surfaces of the inside ingredients to produce prearrangement products, the prearrangement products are oil-prepared to form the coating material raw materials into coating materials having brittleness, glossiness, sticking properties, oil cuttability, non-thread forming properties and freezing resistance, fried-foods in which the inside ingredients are covered with the coating materials are produced, the fried-foods are frozen, and the frozen fried-foods are packaged with packaging materials for frozen fried-foods.

Description

  The present invention relates to a deep-fried food for facility cooking that can quickly and easily prepare and provide a large number of meals in a large-scale cooking facility such as a hospital, a school, or a nursing care welfare facility, and a method for manufacturing the same.

  In large-scale cooking facilities such as hospitals, schools, nursing care welfare facilities, and company employee cafeterias, it is necessary to quickly prepare several tens to hundreds of meals for a large number of people within a limited time. The work is quite hard work. For this reason, lack of manpower has become normal in the kitchens of mass cooking facilities.

  In order to eliminate such shortage of manpower, multi-functional cooking equipment such as a steam convection oven (hereinafter referred to as “SC”) and a microwave oven is introduced into the kitchen in a large-scale cooking facility, and the load on the cooking worker is slightly affected. I try to reduce it.

  SC is a large-scale cooker in that it can handle a wide variety of cooking such as grilled foods, boiled foods, steamed foods, etc., even if it is an unskilled person who does not have specialized skills or knowledge, only by learning simple operating procedures. Welcomed by facility cooks. For example, a cooking worker can select another cooking type on the SC input screen and perform other work in parallel between the time when the start button is pressed and the end buzzer sounds. You can do a lot of work.

  By the way, among the many types of cooking that use oil, there is a great demand on cooking workers in terms of the following 1) to 4), and there is a strong demand for reducing the workload of deep-fried foods especially in mass cooking facilities.

  1) There is a risk of fire because oil may ignite, and the cook cannot leave the site during work under the guidance of a health center or fire department.

  2) It is necessary to prepare a large number of meals in a large-scale cooking facility, and the same work is repeated over and over again. As a result, the cook is restricted to only one work for a long time. For example, when cooking a total of 100 deep-fried foods in 10 meals 10 times, if the oiling time per time is 5 minutes, it will take a minimum of 50 minutes from the start to the end of the work. Become.

  3) Since it is necessary to pay close attention to the quality control of oil, such as filtration of fried oil and measurement of acid value, the quality of oil cannot be properly controlled unless it is a skilled person who has a lot of experience in frying cooking. .

  4) Since the work involves the risk of oil splashes and fires, it is necessary to create a work environment that fully considers the work personnel's avoidance of risks in terms of hardware equipment, and in terms of software consciousness Therefore, it is necessary to repeatedly carry out safety and health education such as safety and health training and training.

  In this way, the work of “frying” is hard work and requires considerable skill, so it is more difficult than other work such as boiling, baking, steaming, frying, cooking, etc. A certain level of knowledge and skills are required. However, such skilled persons tend to decrease year by year, and there is always a lack of manpower in the field.

  Thus, for example, Patent Literature 1 and Patent Literature 2 have proposed frozen deep-fried foods that are obtained by freezing and packaging the oily ones at the factory. Patent Document 1 describes a frozen fried food that can be easily cooked by a cooking device such as a microwave oven or a microwave oven. Patent document 2 describes that the texture of frozen fried food is improved.

JP 2012-196196 A, claims 1 to 4, paragraphs [0009] to [0012], [0019] to [0026] Japanese Unexamined Patent Publication No. 2011-152087, paragraphs [0027] to [0034]

  However, the conventional frozen fried food has the following problems a) to c).

  a) The texture is difficult.

  There is no sense of unity between the deep-fried food ingredients and the clothing material, and there is a sense of discomfort that separates them into separate items. In addition, when hot air is applied in an SC or oven, the clothing material loses moisture excessively, resulting in a hard and crunchy texture. In addition, the fish in the middle becomes hard, and the juicy feeling of meat is lost, making it difficult to bite. In addition, when the frozen deep-fried food is naturally thawed, moisture and oil in the clothing material are separated, the clothing material is moist and sticky, and the separated oil oozes to the surface, resulting in an unpleasant texture. In addition, a locally hard portion is generated, making it difficult to chew. In Japan, with the advent of an aging society, universal design foods are becoming increasingly important as foods that are easy to eat even for elderly people with weak chewing ability. As one of the characteristics, the ease of chewing the food is important.

  b) There are difficulties in handling.

  It is made so that a small amount (one or several meals) is heated in a microwave oven etc. in a general household or a convenience store. Because it is not made to be heated by using, it is difficult to handle on site.

  c) Damage that impairs the appearance occurs during heating.

  The frozen fried product may burst during SC heating, causing damage to the clothing material and the appearance may be impaired.

  The present invention has been made in order to solve the above-mentioned problems, and is a facility that can cook a large number of foods at once in a large-scale cooking facility, is not easily damaged during heating, and has a favorable texture. It aims at providing the manufacturing method of the frozen fried food for cooking, and the frozen fried food for facilities cooking.

  The manufacturing method of the deep-fried deep-fried food for facilities cooking which concerns on this invention prepares the solid food which alkalized using the alkaline aqueous solution adjusted pH (a) as an intermediate | middle ingredient, (b) thickening as a clothing material raw material One or more properties selected from the group consisting of: foam formation, foam stability, pH stability, oil shortage, water separation prevention, drooling prevention, acid resistance, salt resistance, enzyme resistance and heat resistance A mixture containing a plurality of different types of saccharides having the following: (c) the clothing material raw material is adhered to the surface of the inner garment, thereby producing an underwear, and (d) oiling the underwear. To make the dressing material raw material brittle, glossy, adherent, oil-cutting property, non-stringing property and freezing resistance, and to prepare a deep-fried food covered with the garment, (e) (F) freezing the fried food and packaging the frozen fried food And wherein the packaging by wood.

  Important terms in this specification are defined as follows.

  “Institutional cooking” refers to the use of cooking a large number of meals together in large-scale cooking facilities such as hospitals, schools, nursing care welfare facilities, and company employee cafeterias.

  “Heat cooking” refers to cooking by heating the frozen fried food so that the core temperature reaches 75 ° C. or higher.

  “Oven heating” refers to heating the frozen fried food using a cooking device such as an oven, a microwave oven, a steam convection oven, or the like.

  “Natural thawing” refers to freezing a frozen food by placing it at atmospheric pressure and room temperature without heating it with a cooking device or the like. In general, in the field of frozen food, “room temperature” means a temperature of about 18 ° C. Natural thawing cooking means cooking frozen food that has been naturally thawed.

  The “packed hot water bath” means that frozen food packed with a film wrapping material is put into hot water together with the film wrapping material and heated.

  “Fried food” refers to foods such as fried, fried, and tempura made with oil.

  “Frozen deep-fried food” refers to deep-fried food that has been completely frozen to the core.

  “Inner” refers to the contents of the deep-fried food.

  “Clothing material” refers to a covering covering the outer surface of the deep-fried food. The clothing material only needs to cover most of the middle tool, and does not necessarily have to completely cover the surface of the middle tool.

  “Thickening” refers to the property of increasing the viscosity and adhesiveness of food. Examples of food additives having thickening include thickeners, thickeners and gelling agents. Thickeners are added to make foods sticky and thick. The thickening stabilizer is added in order to adhere the food so that it does not lose its shape. The gelling agent is added to gel the food.

  “Thickening polysaccharides” are multiple types listed as “Thickening stabilizers” in the application column of “Existing additives list item list” and “General food and beverage additive item list” defined by the Food Sanitation Law. This refers to the collective labeling name of food additives that are displayed on foods that are used in combination with other polysaccharides. For processed foods placed in containers and packaging, in principle, the names of all additives used must be listed in an easy-to-see place on the container and packaging. When the name of an additive is displayed, it is difficult for general consumers to understand the substance name alone, so the Food Sanitation Law requires that the substance name and the use name be displayed together. However, if the use name of the thickening polysaccharide is a thickener, it will be displayed as "Thickener (Thickening polysaccharide)" to avoid repeating the same term. When doing so, the name of the application is omitted, and the collective name of “Thickening polysaccharides” is recognized as an exception in the Food Sanitation Law.

  “Foam-forming” refers to the property of generating a large number of bubbles in the liquid and on the liquid surface.

  “Foam stability” refers to the property that bubbles generated in the liquid and on the liquid surface are hard to disappear and are stably maintained. For example, propylene glycol alginate (PGA) has foam-forming properties and foam-stability, so when PGA is added to batter liquid, a large amount of fine bubbles are generated, and the generated bubbles are difficult to disappear. The bubble density (number of bubbles) in the liquid per volume increases.

  “PH stability” refers to the property that the viscosity of the liquid is stable and hardly changes even when the pH of the batter liquid is changed.

  “Oil loss” refers to the property that the oil does not easily penetrate into the interior of the garment in the oil jar and the garment does not contain an excessive amount of oil after the dip.

  “Water separation prevention” refers to the property that moisture contained in the clothing material is not easily detached from the clothing material. For example, tamarind seed gum has water-repellent property, so if it is added to batter liquid, it will be difficult for moisture to escape from the clothing material, excessive drying of the clothing material will be prevented, and a moderately moist and moist food It becomes a feeling.

  “Drip prevention” refers to the property that when a viscous liquid (sol) is left on the surface of the solid, the liquid adheres to the surface of the solid even after time has passed. . If a viscous liquid is allowed to stand for a long time, the viscosity of the liquid deteriorates with time and the attached liquid flows down along the surface of the solid, exposing the surface of the solid and creating a liquid pool at the bottom of the solid. When an additive having an anti-sagging property is added, the viscosity is hardly deteriorated with time, and the liquid is kept in a state of adhering to the solid. For example, even when the batter liquid added with the tamarind seed gum is left in a state of being attached to the inner ingredient, the batter liquid continues to remain attached to the inner ingredient.

  “Thermal gelation” refers to a property that is in a liquid state at room temperature but gels when heated.

  “Brittleness” or “brittleness” refers to the property that when a clothing material is subjected to an external force, it instantaneously disintegrates and breaks up into small pieces. In other words, like the windshield (tempered glass) of an automobile breaks up into small pieces without breaking large, it resembles the property that the clothing material breaks up into pieces in a moment and becomes fine pieces. ing. If the clothing material is hard to elastically deform, has a certain degree of hardness on the surface of the clothing material, and is in a form that is susceptible to brittle fracture (FIGS. 3 and 4 (a1), (a2)), the mouth is good A crispy texture is obtained.

  “Mouth is good” means that solid food can be chewed without resistance to small fragments without leaving a hard lump or large lump in the mouth during chewing, and the chew can be swallowed easily with saliva Say the texture.

  “Strong” means a texture that is difficult to chew.

  “Slightly weak” means a texture that is easy to chew.

  “Glue feeling” refers to a light texture that is not sticky to food and does not easily adhere to teeth.

  “Non-stringability” refers to the property that the food is not sticky and the food is easy to chew without chewing when chewed. A food having non-stringency has a weak texture.

  “Glossiness” refers to the property of adding a color gloss to the surface of the clothing material after the application of oil. When a glossy additive is added to the batter solution, the light reflectance on the surface of the clothing material is increased and the clothing material appears light brown (foxed).

  “Adhesiveness” refers to the property that when the oil is applied, the active ingredient of the batter liquid does not scatter and remains in the clothing material or on the surface of the clothing material with a high yield.

  “Frozen resistance” refers to the property that the degree of deterioration of the filling and clothing material is small even after repeated freezing and thawing. For example, separation and exudation of water-soluble protein can be suppressed in the middle tool, and deformation of the peripheral wall surrounding the bubbles can be suppressed in the clothing material.

  “Out of oil” means that no excess oil remains in the deep-fried food after oiling, and the clothing material has a crisp finish.

  The “clothing rate” refers to an index that expresses the ratio of the mass of clothing to the mass of the whole deep-fried food as a percentage. In order to obtain a good texture, the dressing ratio of fried food should be in the range of 35-45%, the dressing ratio of fried chicken should be in the range of 10-20%, and the dressing ratio of tempura should be in the range of 25-35%. Each is preferred.

  “Clothing unevenness” means that the thickness of the clothing material is not uniform. If the undergarment is oiled, the portion where the clothing material is thinly darkened may become dark brown and burnt, and the appearance may deteriorate. Therefore, it is desirable that the thickness of the clothing material be as uniform as possible.

  “Shaping process” is a broad and broad concept process that includes both the process of trimming the outline of the fish and the process of trimming the inside of the fish. This is a process to remove fins, internal organs and scales. Here, “fish shaping processing” refers to processing frozen or fresh fish as raw materials into various shapes and forms such as rounds, dresses, fillets, and fillets. It includes removing gills, fins and internal organs, and optionally removing scales. Bone removal is included in the broad-sense shaping process, but not in the narrow-sense shaping process. Here, “bone removal” includes removing at least the spine and ribs from the fish body, and optionally removing thin bones and short bones scattered in the fish meat that can be detected by transmission imaging of energy rays. .

“Breaking stress” refers to the stress at the breaking point. The breaking stress Pf is obtained by multiplying the load wf at the breaking point by the gravitational acceleration g and converting it to a force and dividing by the initial sectional area A ₀ of the sample, as shown in the following equation (1).

Pf = wf · g / A ₀ (1)
“Breaking strain” refers to strain at the breaking point.

  The “breaking strain rate” refers to the ratio of the breaking strain to the breaking stress.

  According to the present invention, various effects listed below can be achieved.

  1) The mouthpiece and clothing material are integrated into a crisp and crisp texture, making it easy to bite even elderly people with weak chewing ability.

  2) It is soft at the time of eating immediately after cooking, and it is hard to become hard even after time and is easy to eat.

  3) Since there is no raw odor of seafood, it is easy to eat and has a good aftertaste.

  4) Since it is easy to handle on site, a large number of meals can be easily cooked in a batch using a cooking device such as SC in a kitchen of a large-scale cooking facility.

  5) The fried food does not rupture during cooking and the appearance is not impaired.

Process drawing which shows the manufacturing method of the frozen food for facility cooking which concerns on embodiment of this invention. The schematic diagram which shows the B-type rotational viscometer used for the viscosity measurement of a batter liquid. The stress-strain diagram of the Example sample and comparative example sample of the clothing material measured with the rheometer (creep meter). (A1) and (a2) are the computer simulation three-dimensional image figures which respectively show the clothing material of an Example, (b1) and (b2) are the computer simulation three-dimensional image figures which respectively show the clothing material of a comparative example.

  The manufacturing method of the deep-fried food for facility cooking which concerns on this invention includes the following processes (a)-(f).

(A) a step of preparing a solid food that has been alkalized using a pH-adjusted alkaline aqueous solution as a medium,
(B) A group consisting of thickening, foam generation, foam stability, pH stability, oil shortage, water separation prevention, drooling prevention, acid resistance, salt resistance, enzyme resistance and heat resistance as a raw material for clothing Providing a mixture comprising different saccharides having one or more properties selected from more than one,
(C) attaching the clothing material raw material to the surface of the middle tool, thereby producing a prepared article;
(D) Oiling the prepared article, thereby making the garment raw material a brittle, glossy, adhesive, oily, non-stringing and freezing-resistant garment, and the garment Producing a covered fried food,
(E) freezing the deep-fried food,
(F) A step of packaging the frozen fried food with a packaging material for frozen fried food.

  In the said process (a), the medium used as the raw material of a deep-fried food is alkalinized, and the medium adjusted to the desired pH range is obtained. Alkaline treated braces enter the interstices between the muscle fibers and the muscle fibers, making the flesh soft and providing a mouthfeel that is easy to chew.

  Seafood, meat, or vegetable protein foods can be used as the medium, and it is particularly preferable to use seafood as the medium. Seafood covers a wide variety of fish, regardless of whether they are red fish (sardine, mackerel, sanma, bonito, etc.), white fish (flounder, flounder, etc.), or intermediate fish (hydrangea, isaki, etc.). , For example, mackerel (Norwegian), mackerel (produced in Japan), golden bream, mustard flounder, assistant sect, samurai, cormorant, sawara, sanma, buri, hoki, hake, shiira, tongue flat, horse mackerel, hockey, true Includes red fish, white thread, sea bream, sword fish, catfish, Nile perch, oyster crab, princess carp, etc., and shrimp, crab, squid, octopus, etc.

  In the above step (b), as a raw material for clothing, thickening, foam formation, foam stability, pH stability, oil shortage, water separation prevention, drooling prevention, acid resistance, salt resistance, enzyme resistance, heat resistance A mixture containing a plurality of different saccharides having one or more properties among the properties is prepared.

  As a basic ingredient of clothing materials, a mixture of one or more of wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, corn grits, potato flour, bread flour, starch, and soybean flour Can be used. As the wheat flour, any of strong flour, semi-strong flour, medium flour and thin flour can be used, but among these, it is preferable to use a weak flour having a small amount of gluten. As the starch, a mixture obtained by mixing one or more of corn starch, potato starch, wheat starch, rice flour starch, tapioca starch, sago palm starch, and processed starch can be used. Of these, it is particularly preferable to add processed starch. In general, the processed starch is more preferably a processed starch produced by chemical treatment, such as acetic acid starch, phosphorylated starch, and phosphoric acid cross-linked starch, among the processed starches suitable for obtaining aging resistance. By adding these processed starches to the clothing material raw material, the amount of oil contained in the clothing material after the oil is reduced, so that a light and light texture is obtained.

  In addition to the above basic components, thickeners, seasonings, emulsifiers, fats and the like are further added to the clothing material raw material. Of these additives, thickeners are particularly important in the present invention.

(Addition of thickener)
As thickeners, psyllium seed gum, tamarind seed gum, xanthan gum, guar gum, tara gum, karaya gum, gum arabic, gellan gum, tragacanth gum, locust bean gum, carrageenan, pullulan, gelatin, agar, alginic acid, sodium alginate, glucomannan, methylcellulose, One or more selected from the group consisting of carboxymethyl cellulose (CMC) and propylene glycol alginate (PGA) can be used. In the present invention, among these thickeners, it is preferable to add a combination of psyllium seed gum and tamarind seed gum taken from plant seeds, and further add a combination of methylcellulose and PGA.

  The thickener is added in a small amount to the batter liquid which is the main component of the clothing material raw material. The batter liquid is an aqueous solution in which the batter mix is dissolved in water. In the present invention, it is preferable to add 4 or 3 thickeners such as propylene glycol alginate (PGA), methylcellulose, psyllium seed gum and / or tamarind seed gum to the batter liquid. The batter mix is a mixture containing starch, processed starch, rice flour, glucose, sugar, flour, vegetable protein, and vegetable oil.

  A small amount of the thickener is added to the batter solution. For example, it is preferable that the content (mass%) is 0.01 to 2.00% for psyllium seed gum, 0.0001 to 1.000% for tamarind seed gum, 0.001 to 0.500% for methylcellulose, and 0.001 to 0.500% for PGA. Furthermore, it is most preferable that the content (mass%) of the psyllium seed gum is 0.20 to 0.30%, the tamarind seed gum is 0.02 to 0.03%, methylcellulose is 0.07 to 0.09%, and PGA is 0.03 to 0.05%.

i) Alginic acid propylene glycol ester (PGA)
PGA is made from seaweed. In addition to the foam generation function that makes it easier for foam to form, PGA has a foam stabilization function that prevents the generated foam from disappearing. In the present invention, when a small amount of PGA is added during stirring of the batter mix and water, a large amount of fine bubbles that are difficult to disappear are generated in the batter liquid (fried food material). Such an action is substantially the same as, for example, when finely sterilized bubbles are generated when fermented beer to which a small amount of PGA is added is poured into a glass.

ii) Psyllium seed gum
Psyllium seed gum is made from plant seeds. Psyllium seed gum is a thickener with specific properties that are quite different from other vegetable gums and fermented gums, and has excellent durability such as acid resistance, salt resistance, and enzyme resistance, and stable properties. doing. Moreover, the pH dependence of viscosity is small, and the viscosity is stable in a wide range from strong acidity to strong alkalinity (pH 2 to 10). Furthermore, the temperature dependence of the viscosity is small, and there is not much change in viscosity in the temperature range of 20-50 ° C. Thus, since the psyllium seed gum has a stable property as a thickening agent, bubbles generated when the batter mix and water are mixed and stirred are stabilized by the psyllium seed gum and are difficult to disappear.

  In addition, as a characteristic that psyllium seed gum gives to the texture, bubbles are stabilized, the peripheral walls of the bubbles are not too thick, and the gelled clothing material has no glue feeling and is light. For this reason, it is surmised that the “hiki” of the clothing material leads to a good texture, consistent with the sensory evaluation test results.

  By the way, if it shows a sticky feeling like other gums, the batter liquid itself will have a sticky feeling, and if you use it as a clothing material to make fried foods, you will not be able to bite easily. It has a strong texture.

  There are various types of gums and thickeners that gel, but each has a difference in glue feeling, and the glue feeling also affects the fried food of the final product. There are also gums and thickeners that have the property of strengthening the “hiki” of the clothing material and the property of making the clothing material hard.

iii) Tamarind seed gum
Tamarind seed gum is made from plant seeds. There are two types of tamarind seed gum: non-heated type and heated type. The non-heating type dissolves in cold water and develops viscosity. The heating type requires heating at about 75 ° C. for 10-15 minutes. In the present embodiment, the former non-heating type is used. Non-heated type tamarind seed gum is excellent in various durability such as acid resistance, salt resistance, enzyme resistance, etc., and has little glue feeling and no stringiness. In addition, it exhibits a stable viscosity over a wide pH range from strong acidity to strong alkalinity. In addition, since it is excellent in water retention and suitable for preventing water separation, a stable batter liquid can be produced by adding a small amount, and since there is no stickiness, the “drinking” of the garment after oiling is improved. Furthermore, freezing tolerance improves.

iv) methylcellulose
Methylcellulose has a hydroxyl group of cellulose and a lipophilic group of methoxyl group, and exhibits thermal gelation properties. When a small amount of methylcellulose is added to the dressing of the deep-fried food, it is possible to prevent excessive absorption of oil as well as adjustment of moisture due to the action of thermal gelation. As a result, it is possible to obtain an out-of-oil clothing that prevents the fried food from sticking.

(Addition of thickening polysaccharides)
A thickening polysaccharide can be added to a raw material for clothing as a thickener. Thickening polysaccharides include psyllium seed gum, tamarind seed gum, gum arabic, xanthan gum, guar gum, tara gum, gellan gum, pectin, microfibrous cellulose, aureobasidium broth, aeromonas gum, agrobacterium succinoglycan, azoto Bacterine vinegar, gum, almond seed gum, almond gum, arabinogalactan, alginic acid, aloe vera extract, welan gum, erwinia honey enji gum, elemi resin, enterobacter gum, enterobacter shimanas gum, oligoglucosamine, cassia gum, guddy gum, card Orchid, Carrageenan, Purified carrageenan, Processed Yukema algae, Yukema algae, Karaya gum, Carob bean gum, Kidachi aloe extract, Chitin, chitosan, Gua gum enzyme digest, Gu Cosamine, yeast cell wall, mackerel mugwort seed gum, sclerogum, sesbania gum, danmar resin, dextran, tragacanth gum, triacantos gum, troro aoi, natto fungus gum, far celeran, fukuronori extract, pullulan, macrohomopsis gum, peach resin, ramzan gum, Use two or more selected from the group consisting of levan, okra extract, seaweed cellulose, brown algae extract, gluten, gluten degradation product, konjac potato extract, soybean polysaccharide, nata de coco, mannan, rennet casein Can do. Among these, it is particularly preferable to use two or more selected from the group consisting of psyllium seed gum, tamarind seed gum, gum arabic, xanthan gum, guar gum, tara gum, gellan gum, pectin, and microfibrous cellulose.

(Adding seasonings)
A seasoning can be added to a clothing material raw material and / or an inner ingredient. As a seasoning, the mixture which mixed 1 type (s) or 2 or more types from salt, soy sauce, fish soy, vinegar, miso, sake, sugar, glucose, various sauces, various spices, and umami seasonings can be used. Here, the umami seasoning is one or two of sodium glutamate, inosinic acid, nucleic acid, aspartic acid, guanylic acid, sodium succinate, sodium citrate, sodium malate, sodium L-aspartate, and DL-alanine. A mixture obtained by mixing the above can be used. Note that the present invention is not limited to the method of blending seasonings in the material of the clothing material, but immersing the ingredients in the seasoning such as fried chicken and fried Tatsuta and soaking the seasoning in the ingredients. It is also applied to the method of embedding.

(Emulsifier addition)
An emulsifier can be added to the clothing material. As the emulsifier, a mixture of one or more of glycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, and stearoyl calcium lactate can be used.

(Addition of fats and oils)
Oils and fats can be added to the clothing material raw material. As fats and oils, one or more of rice bran oil, rice germ oil, palm oil, soybean oil, rapeseed oil, corn oil, sunflower oil, cottonseed oil, coconut oil, perilla oil, beef tallow, pork fat, and fish oil were mixed. Mixtures can be used.

  In the step (c), the clothing material raw material is adhered to the surface of the inner device to produce a prepared product. In general, in the case of frying, a bleeder (battering powder), batter liquid, and bread crumbs are attached to the inside as raw materials for clothing. In general, in the case of deep-fried chicken, a bleeder (battered powder) and batter liquid (melted egg) are attached to the inside as raw materials for clothing. In general, in the case of tempura, a bleeder (battering powder) and a batter liquid are attached to the inside as raw materials for clothing.

  In the step (d), the prepared article is oiled, whereby the clothing material is made into a clothing material having brittleness, glossiness, cohesiveness, oil breakage, non-stringing property and freezing resistance, Make covered fried food. Due to the action of the above four kinds of thickeners, characteristics such as brittleness, glossiness, cohesiveness, oiliness, non-stringency, and freezing resistance are imparted to the garment after dipping.

  In the step (e), the fried food is frozen. After the oiled fried food is drained and allowed to cool, the fried food is snap frozen for easy inspection and packaging. The quick freezing is preferably cooled to minus 40 to 50 ° C. in 40 to 80 minutes.

  In the said process (f), the frozen fried food is packaged with the packaging material for frozen fried food. A predetermined film packaging material is used for the packaging material for frozen fried food. As such a film packaging material, it is preferable to use a resin film having an average thickness of 50 to 100 μm.

(Film packaging material)
Resin materials such as polyethylene (PE), polyamide (PA), polypropylene (PP), polyvinylidene chloride copolymer (PVDC), and acrylonitrile butadiene styrene copolymer (ABS) can be used for the film packaging material. The thickness of the film packaging material suitable for the present invention is desirably in the range of 50 to 100 μm in terms of average thickness. If the thickness of the film wrapping material is less than 50 μm, the minimum required strength when handling the package may be insufficient and may be torn or torn. On the other hand, if the thickness of the film wrapping material exceeds 100 μm, the heat seal part during vacuum packaging tends to be defective (seal failure at the wavy heat-deformed part), making it difficult to open the package. The thermal conductivity to the is reduced, further increasing the cost.

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
First, the manufacturing method of the frozen food for facility cooking which concerns on embodiment is demonstrated, referring FIG. This embodiment demonstrates the example which manufactures the frozen fried food which uses an autumn salmon as an ingredient.

  Receive frozen frozen salmon as raw material in a large freezer. A necessary amount of frozen fish is taken out from the freezer and thawed (step S1). Scales are removed from the thawed fish body, and the head, internal organs, fins, and bones are also removed (step S2). In the shaping process, especially bones are thoroughly removed from the fish.

  Next, the shaped fish (for example, fillet) is soaked in an aqueous alkali solution adjusted in pH, and alkalized (step S3). The fish body is pulled up from the alkaline aqueous solution, and washing water is sprayed on the fish body, and the alkaline aqueous solution adhering to the surface of the fish body is washed and removed (step S4). Further, the washing water adhering to the surface of the fish is drained, the fish is frozen and stored in the freezer (step S5). Remove the frozen fish from the freezer and thaw only the required amount (step S6).

  The thawed fish body is cut into fillets having a desired weight (step S7). Temporarily store the cut fillets in a frozen state. Frozen autumn salmon fillet is used as a material for deep-fried food.

  The frozen salmon fillet (meat) is thawed, and a desired amount of flour (breader) is applied to the surface of the thawed medium (step S8). The bleeder is a base for uniformly adhering the following batter liquid to the surface of the inside tool, and includes wheat flour, starch, processed starch, vegetable oil, emulsifier and the like.

  Next, the middle tool with the bleeder is dipped in the batter liquid, and a desired amount of the batter liquid is adhered to the surface of the middle tool (step S9). Batter liquid is a raw material necessary for forming clothing materials, and is an aqueous solution containing starch, processed starch, rice flour, glucose, sugar, wheat flour, vegetable protein (soybean flour), vegetable oil and fat, thickener, etc. .

  Next, a desired amount of bread crumbs is applied to the middle tool with the batter solution (step S10). The bread crumbs enhance the appearance of the deep-fried food and give a good texture. As bread crumbs, it is preferable to use mixed bread crumbs obtained by mixing electrode bread crumbs and roasted bread crumbs at a ratio of 1: 1, or raw bread crumbs with a moisture content of 30 to 35%. For raw bread crumbs, it is preferable to use particles having an average particle size of 4 to 6 mm.

  The inner garment with these garment ingredients is a prepared item. In the case of underwear, the amount of clothing material that gives a clothing ratio of 35-45% is attached to the inner garment. The prepared article is rapidly frozen until the temperature of the core of the prepared article becomes minus 18 ° C. or less (step S11).

  Next, the quick-frozen stock product is passed through hot oil, and the stock product is poured into oil (step S12). Oiling is performed at a temperature of 180 ° C. for about 5 minutes (60 g) to 6 minutes (80 g), for example. As fried oil, salad oil, soybean oil, rapeseed oil, corn oil, sesame oil, rice oil, shortening, etc. are used. After oiling, the deep-fried food is allowed to cool down until the temperature of the core part falls to 20 to 40 ° C. while draining the deep-fried food (step S13).

  After allowing to cool, the product that has passed the primary visual inspection is rapidly frozen until the temperature of the core becomes minus 18 ° C. or less (step S14). In the case of a fly, a product with a clothing ratio in the range of 35 to 45% is regarded as an acceptable product. Next, the acceptable product of the weight inspection / secondary visual inspection is bag-wrapped with a film packaging material (step S15), and the acceptable product bag-wrapped is weight-inspected together with the bag.

  Next, it is confirmed by metal detection inspection whether or not a metal such as a fishing hook is contained in the acceptable product packaged by the metal detector (step S16). In this metal detection inspection, even a slight metal sensing reaction is removed as a rejected product.

  Next, a product that has passed the weight inspection / metal detection inspection is boxed and packaged (step S17), and the final product that has been boxed and packaged is frozen and stored in the freezer for a period until shipment (step S18).

  Examples will be described below.

[Alkaline treatment of filling]
According to the study by the present inventors, it is recognized that the pH value of the treated inner appliance gradually decreases as the time elapses after the alkalinization treatment but slightly from the pH value of the alkaline aqueous solution. ing. For example, in a sample in which an autumn salmon fillet is immersed for 1 hour in an alkaline aqueous solution having a pH of 9.8, the pH value of the sample immediately after the treatment is approximately 9.8. It was observed that the pH value of the sample dropped to a maximum of about 7.14. This decrease in the pH value of the sample is due to the fact that the neutralization reaction proceeds between the alkaline component that has penetrated into the cells and the liquid (such as water-soluble protein) contained in the fish cells and / or the immersion treatment. Immediately after, this occurs due to the variation in pH value between the surface layer and the core of the sample and / or individual differences in the amount of lipid, protein or moisture.

  Therefore, in this embodiment, the pH of the alkaline aqueous solution is adjusted to the range of 8.0 to 12.5 so that the pH of the neutralized product finally settles in the range of 8.6 to 11.5. Has been. When a fish body is immersed in a neutral or acidic solution having a pH of less than 8.0, the water retention of the cells decreases, the water-soluble protein exudes from the cells, and the body becomes dry and stiff. Further, the water-soluble protein that has oozed out to the surface becomes a card that becomes cloudy by heating and adheres to the surface of the fish body, and the appearance is remarkably deteriorated. On the other hand, when immersed in a strongly alkaline solution having a pH exceeding 12.5, the meat tastes bitter. Further, when the fish body is immersed in an alkaline aqueous solution adjusted around pH 10.5, the card exposure prevention effect is improved. The pH value of the alkaline aqueous solution that provides the card exposure prevention effect is in the range of pH 8.0 to 12.5, more preferably in the range of 8.5 to 12.0, and most preferably. The pH is in the range of 9.0 to 12.0. This is because pH 10.5 is where the water retention of the cells is optimal, and moisture enters the gaps between the muscle fibers and the flesh becomes soft and juicy.

  A pH measuring device (manufacturer's name; HANNA, product name or model number; CODE HI99163) was used for pH measurement of the sample. This pH measuring instrument is of an electrode potential measuring system in which a predetermined electrode is brought into contact with a subject, the electrode potential at that time is detected, and a pH value is calculated based on the detected electrode potential.

  In this embodiment, fish and shellfish, which are the ingredients in the alkalinization treatment process, are soaked in an alkaline aqueous solution at room temperature under atmospheric pressure, but the minimum temperature control according to changes in temperature even at room temperature. is necessary. For example, the temperature is controlled so that the temperature (core temperature) of the seafood is preferably plus 1 to 25 ° C., more preferably plus 3 to 10 ° C., most preferably plus 3 to 5 ° C. Therefore, the alkalinizing treatment is performed in the air-conditioned room whose temperature is adjusted by the air conditioner. Further, the pressure during the alkalinization treatment is not limited to only 1 atm, and may be under a reduced pressure slightly lower than 1 atm or under a pressure slightly higher than 1 atm depending on changes in weather. May be.

  The time for immersing the seafood in the alkaline aqueous solution can be 10 minutes to 48 hours, more preferably 30 minutes to 3 hours. For most seafood, a sufficient effect can be obtained by soaking for 3 hours or less, but the soaking time can be extended beyond 3 hours depending on the type of fish and fish. However, the effect of the soaking process is saturated in 48 hours, and soaking beyond that is unacceptable from the viewpoint of productivity, so the longest soaking time is set to 48 hours. On the other hand, when the soaking time is less than 10 minutes, it is difficult to obtain the effect of the present invention in which a mouthfeel and a good mouthfeel are integrated. Increasing the osmotic pressure of the alkaline aqueous solution for fish and shellfish by increasing the temperature and pressure at the time of soaking may further reduce the soaking time, but the increase in temperature and pressure deteriorates cells due to damage. It cannot be adopted because of fear.

[Components of alkaline aqueous solution]
The alkaline aqueous solution contains one or more selected from the group consisting of carbonates, phosphates, hydroxides and alkaline organic acid salts. As the carbonate, sodium carbonate, sodium hydrogen carbonate, calcium carbonate, potassium carbonate, magnesium carbonate can be used. As the phosphate, polymerized phosphates such as sodium pyrophosphate and sodium polyphosphate, or non-polymerized phosphates such as trisodium phosphate and disodium hydrogen phosphate can be used. Moreover, calcium hydroxide etc. can be used as a hydroxide salt. Moreover, citrates, lactates, malates, etc. can be used as alkaline organic acid salts. Of these, trisodium citrate (Na ₃ (C ₃ H ₅ O (COO) ₃ )), which is a citrate salt, is most preferred.

  Furthermore, in addition to the above-mentioned components, chlorella extract (chlorella extract), saccharides, salt, and the like can be added to the alkaline aqueous solution. Chlorella extract is an active ingredient having both a deodorizing action and a seasoning action. When the chlorella concentration in the chlorella extract-containing aqueous solution is less than 0.1% by mass, the desired deodorizing effect and seasoning effect cannot be obtained. On the other hand, when the concentration of chlorella in the liquid exceeds 20% by mass, the effect is saturated. Here, the deodorizing action refers to the property of eliminating the smell of seafood. Seasoning action refers to a property that further brings out the original flavor of seafood. The seasoning action of the chlorella extract has a role of enhancing the taste of seafood when added in combination with a seasoning such as salt. The soaking time in the chlorella extract aqueous solution can be made substantially the same as the soaking time in the alkalizing treatment. This is because it is possible to add and mix the chlorella extract into an alkaline aqueous solution and soak it. Of course, the chlorella extract aqueous solution can be separately soaked separately from the alkaline aqueous solution. The timing of soaking in the aqueous chlorella extract may be before or after the soaking treatment with the alkaline aqueous solution.

  As sugars, trehalose, reduced starch syrup, maltose, lactose, sucrose, and the like can be added to the alkaline aqueous solution. Moreover, 0.1-5.0 mass% of salt can be contained in alkaline aqueous solution. Salt has a preservation and seasoning effect. The chlorella extract also contains a small amount of sodium chloride. When the salt concentration is less than 0.1%, the desired storage effect and seasoning effect cannot be obtained. On the other hand, if the salt concentration exceeds 5.0%, the fish becomes salty and the taste of fish is impaired. In addition, it is most preferable that the salt concentration is about 1.0% in order to obtain the preservation effect and the seasoning effect, and further obtain the seasoning effect with the chlorella extract.

  An example of the component (mass%) contained in alkaline aqueous solution is shown.

Sodium bicarbonate; 1.72%
Sodium carbonate; 0.52%
Trisodium citrate; 0.20%,
Other additive components: 1.56%
Other additive components include calcium hydroxide, chlorella extract, sugars, salt, seasonings and the like.

[Evaluation of the contents]
The fish meat used for the middle tool was evaluated by a microscopic observation test.

  As fish samples, autumn salmon, golden bream, and red fish heated in boiling water for 20 minutes were used. The fish samples after heating were immersed in aqueous solutions having various pH values, and various samples were prepared by adjusting the pH to pH 7.0, pH 8.0, pH 10.5, pH 12.0, and pH 12.5, respectively. Aki salmon, golden bream, red fish fillets (raw meat before heating) are fixed with paraffin to make a solid sample, and sliced thinly with a slicer in a direction crossing the muscle fibers of the sample to prepare a paraffin section The prepared paraffin sections were stained with hematoxylin and eosin, fixed on formalin on the preparation, and the tissue was observed with an optical microscope. Paraffin sections were similarly prepared for the fillets (fish meat after heating) of the same fish sample heated, and the tissue was observed with an optical microscope.

  As the pH of the fish meat increased, the spacing between muscle fibers increased in both the pre-heating sample and the post-heating sample, and it was observed that moisture entered the gaps between them. It was confirmed by moisture analysis that the water retention improved as the pH of the fish meat increased.

  In addition, from the tissue sections of the example samples, it was confirmed that in the samples immersed in the aqueous solution in which saccharides were dissolved, moisture entered between the muscle fibers and the shape of the muscle fibers themselves was kept clean. It was. Therefore, water retention can be strengthened by immersing fish meat in an aqueous solution in which saccharides are dissolved.

  Further, in the example sample having a pH value in the range of 8.6 to 11.5, there are few voids between the muscle fibers and the ratio of the granular tissue to the muscle fibers is smaller, whereas the pH value is smaller. However, in the comparative sample that deviates from the range of 8.6 to 11.5, it was recognized that there were many voids between the muscle fibers and the ratio of the granular tissue to the muscle fibers was increased.

  Further, it was confirmed that the example samples subjected to the alkalinization treatment had little water-soluble protein. From this, in the sample samples, the coagulation of the protein after heating is reduced, so that the thermal conductivity is improved due to the spread of the muscle fiber interval, the scorch is easily formed, and the heating time can be shortened.

[Raw material]
Batter, batter, and bread crumbs are attached to the inner ingredients as clothing material materials.

  Flouring (bleeder) contains wheat flour, starch, processed starch, vegetable oil, emulsifier and the like, and is applied thinly to the inside to improve the batter solution.

  Batter liquid is starch, processed starch, rice flour, glucose, sugar, wheat flour, soy flour, vegetable oil and the like dissolved in water, and is attached to the entire surface of the inside with a sufficient thickness. In this case, the batter liquid may be attached to the inner ingredient alone, or a mixture of the batter liquid and the blender mixed powder may be attached to the inner ingredient.

  As bread crumbs, raw bread crumbs or mixed bread crumbs (electrode bread crumbs + roasted bread crumbs) are used, and an appropriate amount is attached to the outermost surface of the inside. Raw bread crumbs having an average particle size of 4 to 6 mm and a water content of 30 to 35% are used.

[Preparation of batter liquid]
First, distilled water is added to the batter mix and mixed by stirring to prepare a basic batter solution. A small amount of each of propylene glycol alginate (PGA), psyllium seed gum, tamarind seed gum, and methylcellulose is added to the basic batter solution thus prepared and stirred. The thickeners to be added to the batter liquid are weighed with high precision using a precision weighing machine.

  Table 1 shows thickeners included in the clothing material samples of Examples 1 to 3 and Comparative Examples 1 to 6, respectively. One kind or two or more kinds of thickeners are added in a small amount to the batter liquid that is the raw material for the clothing of each sample. In addition, the following% display shows the mass% with respect to the whole quantity of a batter liquid.

  Sample T1 of Example 1 includes, by weight, 0.24% psyllium seed gum, 0.08% methylcellulose, 0.04% PGA, and 0.02% tamarind seed gum.

  Sample T2 of Example 2 is mass% and contains 0.29% psyllium seed gum and 0.09% PGA.

  Sample T3 of Example 3 is by weight and contains 0.38% psyllium seed gum.

  Sample T4 of Example 4 contains, by mass, 0.25% methylcellulose and 0.13% PGA.

  Sample T5 of Example 5 is 0.3% by mass and contains methyl cellulose 0.38%.

  Sample T6 of Example 6 is mass% and contains 0.38% PGA.

  Sample T7 of Comparative Example 1 contains 0.38% gum arabic by weight.

  Sample T8 of Comparative Example 2 is 0.3% by weight and contains 0.38% guar gum.

Sample T9 of Comparative Example 3 contains 0.38% pectin in mass%.

  Table 2 shows samples in which various combinations of presence / absence of alkalinizing treatment and thickener in batter liquid are shown.

  Sample t1 of Example 1-1 is a deep-fried food in which an alkalinized ingredient is combined with a clothing material containing 0.24% psyllium seed gum, 0.08% methylcellulose, 0.04% PGA, and 0.02% tamarind seed gum. .

  Sample t2 of Example 2-1 is a deep-fried food in which a medium with an alkalinizing treatment is combined with a clothing material containing 0.29% psyllium seed gum and 0.09% PGA.

  The sample t3 of Example 3-1 is a deep-fried food in which a medium with an alkalizing treatment and a clothing material containing 0.38% psyllium seed gum are combined.

  Sample t4 of Comparative Example 8 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material not containing four main thickeners are combined.

  Sample t5 of Comparative Example 7 is a deep-fried food made by combining a non-alkalized filling and a clothing material containing 0.24% psyllium seed gum, 0.08% methylcellulose, 0.04% PGA, and 0.02% tamarind seed gum.

  Sample t6 of Example 5-1 is a deep-fried food in which a medium with an alkalizing treatment and a clothing material containing 0.38% methylcellulose are combined.

  Sample t7 of Example 6-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.38% PGA are combined.

  Sample t8 of Example 4-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.25% methylcellulose and 0.13% PGA are combined.

  Sample t9 of Comparative Example 1-1 is a deep-fried food in which an ingredient with alkalinization treatment and a clothing material containing 0.38% gum arabic are combined.

  Sample t10 of Comparative Example 2-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.38% guar gum are combined.

  Sample t11 of Comparative Example 3-1 is a deep-fried food in which an ingredient with an alkalinizing treatment and a clothing material containing 0.38% pectin are combined.

  Sample t12 of Comparative Example 1-2 is a deep-fried food in which a medium ingredient without alkalizing treatment and a garment containing 0.38% gum arabic are combined.

  Sample t13 of Comparative Example 2-2 is a deep-fried food in which a medium ingredient without alkalizing treatment and a clothing material containing 0.38% guar gum are combined.

  Sample t14 of Comparative Example 3-2 is a deep-fried food in which an intermediate component without alkalizing treatment and a clothing material containing 0.38% psyllium seed gum are combined.

  Sample t15 of Comparative Example 6 is a deep-fried food in which an intermediate component without alkalizing treatment and a clothing material containing 0.38% PGA are combined.

Sample t16 of Comparative Example 5 is a deep-fried food in which an intermediate component without alkalizing treatment and a clothing material containing 0.38% methylcellulose are combined.

[Batter liquid ingredients]
The batter liquid is an aqueous solution in which a batter mix is dissolved in water, and contains at least four thickeners: propylene glycol alginate (PGA), psyllium seed gum, tamarind seed gum and methylcellulose. The batter mix is a mixture containing starch, processed starch, rice flour, glucose, sugar, flour, vegetable protein, and vegetable oil.

  A small amount of each of the various thickeners contained in the batter is added. Each thickener is preferably in the range of the following content (mass%).

PGA; 0.001 to 0.500%
Psyllium seed gum; 0.01-2.00%
Tamarind seed gum; 0.0001 to 1.000%
Methylcellulose; 0.001 to 0.500%
Furthermore, it is more preferable that the thickener is in the range of the following content (mass%).

PGA; 0.03-0.05%,
Psyllium seed gum; 0.20-0.30%,
Tamarind seed gum; 0.02-0.03%,
Methylcellulose; 0.07-0.09%
An example of the components of the batter liquid is shown in Table 3. The batter liquid is an aqueous solution obtained by dissolving 18% of a batter mix containing processed starch and wheat flour in distilled water. This batter solution further contains 0.24% psyllium seed gum, 0.02% tamarind seed gum, 0.08% methylcellulose and 0.04% PGA.

[Battery viscosity measurement method and measurement results]
A B-type rotational viscometer shown in FIG. 2 was used to measure the viscosity of the batter liquid. An outline of the B-type rotational viscometer will be described below.

  The liquid sample 3 to be measured is accommodated in the container 2, and the inner cylinder 4 and the outer cylinder 5 of the B-type rotational viscometer 1 are immersed in the liquid sample 3. The inner cylinder 4 is concentrically arranged in the outer cylinder 5, and the upper part is connected to the rotational drive shaft 6 of the motor 7 via the transmission 8. A scale plate 9 and a spring 10 are attached to the rotary drive shaft 6. A scale is stamped on the upper surface of the scale plate 9, and a pointer 11 is arranged so as to face the scale. The pointer 11 is supported by the rotary drive shaft 6 below the spring 10.

  When the motor 7 is started and the inner cylinder 4 is rotated at a constant speed in the liquid sample 3, the scale plate 9 rotates in synchronization with the rotational drive shaft 6 of the motor 7, but the inner cylinder 4 has a spring 10. Since the rotational force is transmitted via the, the rotation start of the inner cylinder 4 is slightly delayed from the rotation start of the scale plate 9. The deviation of the rotation start of both is detected by the scale plate 9 and the pointer 11 as the delay angle β. Since the delay angle β and the viscosity of the liquid sample 3 are proportional to each other, if the proportionality coefficient is obtained for each liquid, the viscosity of the liquid sample 3 can be obtained using the detected delay angle β. . Incidentally, when the liquid is a Newtonian fluid (for example, glycerin), the viscosity is constant regardless of the number of rotations. On the other hand, when the liquid is a non-Newtonian fluid (for example, tomato ketchup), the viscosity decreases as the number of rotations increases.

  In Examples 1 to 3 and Comparative Examples 1 to 13, the viscosity of the batter liquid was measured under the conditions shown in Table 4, respectively. Toyo Sangyo Co., Ltd. product VISCOMETER TVB-10 was used for the B-type rotational viscometer.

Table 5 shows the viscosity measurement results of the batter liquid (sample T1) used for the sample of Example 1. The standing time after stirring and mixing the batter liquid was 0 minutes, 30 minutes, 60 minutes, 90 minutes, and 120 minutes, and the average viscosity for 5 minutes was measured for each. The viscosity of the batter liquid increased as the standing time increased.

[Cooking method]
Various methods such as steam convection oven (SC) heating, microwave oven heating, natural thawing, and hot water bath with packs can be used as methods for cooking frozen fried food. Of these, the SC heating method is most suitable for mass cooking facilities. It can be said that it is a cooking method. The SC is a versatile cooking device in which a steam generation mechanism is attached to a convection oven for forcedly convection of hot air with a fan, and hot air or high-temperature steam is used alone or hot air and high-temperature steam are used in combination. By using SC, a wide variety of cooking such as baking, boiling, steaming, cooking, frying, reheating, etc. can be done easily and quickly. In SC cooking method, heat and hold for 10-15 minutes.

  The microwave oven cooking method is almost the same as the SC cooking method except for the supply of high-temperature steam.

  The natural thawing cooking method is a method in which frozen food is gradually thawed at a temperature in a refrigerator or at room temperature without heating from the outside using a heating device. Specifically, the frozen food is slowly thawed over a period of 8 to 12 hours while maintaining the refrigerator internal temperature at 5 to 10 ° C, or the frozen food is stored at room temperature (18 ° C) at 2 to 2 hours. Thaw gradually over a period of 5 hours.

  The hot water cooking method for each pack is a method in which packed frozen food is put into boiling hot water as it is packed and rapidly thawed. Specifically, the frozen food is put into hot water together with the packing, and heated and held for 10 to 15 minutes after boiling again.

[Evaluation of texture of clothing]
(1) Evaluation test method and evaluation results of ease of biting and pulling of clothing materials Three types of samples were used as samples: frozen fried, frozen fried, and frozen tempura. Akiyu was used as the medium of the fly sample. A golden garble was used as an ingredient in the deep-fried sample. Red fish was used for the tempura sample. Using these three types of frozen samples as raw materials, cooking was carried out using three methods of oven heating cooking, natural thawing cooking, and hot water bath cooking together with the pack, respectively, and an example sample and a comparative example sample were produced.

  The scoring method was adopted as a test method for evaluating the ease of biting and pulling of clothing. 10 panelists who have acquired excellent results in the taste test actually eat various samples, and the results of scoring the ease and bite of the apparel materials on a 5-point scale from +2 to -2 points are tabulated. The average score was calculated and evaluated for each sample.

  For scoring, a sample that has the same level of ease and bite as an additive-free sample without the addition of a thickener is set to 0 as the standard value. Compared to the added sample, it is +1 point for easy biting, and for the non-added sample, it is -1 point. Difficult things were set to -2.

  The scoring method and the analysis method are described in detail in “Measuring deliciousness-Actual food sensory test” (Hideko Furukawa; Sachishobo; issued on November 25, 1994).

  The results of evaluating the ease of biting and pulling of the garments of various samples by the scoring method are described below.

  The evaluation results of the fly samples are shown in Tables 6 to 8, respectively.

  Table 6 shows the evaluation test results of ease of biting and pulling of the dressings of the fried samples T1 to T9 cooked in the oven.

  Table 7 shows the evaluation test results of ease of biting and pulling of the dressings of the fried samples T1 to T9 that were naturally thawed.

  Table 8 shows the evaluation test results of the ease of biting and pulling of the dressings of the fry samples T1 to T9 cooked in the hot water bath together with the pack packaging.

From these results, it was confirmed that in any of the cooking methods, the sample samples T1 to T6 were easier to bite the dress material than the comparative sample samples T7 to T9 and the pulling was not too strong for the fry sample. Among the example samples, it was found that the dressing material of the sample T1 was most suitable for pulling and was most easily chewed.

  The evaluation results of the deep-fried samples are shown in Tables 9 to 11, respectively.

  Table 9 shows the evaluation test results of ease of biting and pulling of the dressings of the deep-fried samples T1 to T6 cooked in the oven.

  Table 10 shows the evaluation test results of the ease of biting and pulling of the dressings of the deep-fried samples T1 to T6 that were naturally thawed.

  Table 11 shows the evaluation test results of ease of biting and pulling of the dressings of the deep-fried samples T1 to T6 cooked in the hot water bath together with the pack packaging.

From these results, it is easier to bite the first group of example samples T1 to T3 than the second group of example samples T4 to T6 in the cooking method for the deep-fried sample, and there is a suitable amount of grinding. I understood that.

  The evaluation results of the tempura sample are shown in Tables 12 to 14, respectively.

  Table 12 shows the evaluation test results of ease of biting and pulling of the tempura samples T1 to T6 cooked in the oven.

  Table 13 shows the evaluation test results for ease of biting and pulling of the tempura samples T1 to T6 that were naturally thawed.

  Table 14 shows the evaluation test results of ease of biting and pulling of the tempura samples T1 to T6 that were cooked in a hot water bath together with the pack packaging.

From these results, it is found that the sample samples T1 to T3 of the first group are easier to bite and have a moderate amount of pulling than the sample samples T4 to T6 of the second group in any cooking method. I understood.

  Next, the results of multifaceted evaluation of the brittleness of the clothing material from various angles using Test Methods 1 to 3 will be described. Brittleness is one of the most important properties related to the texture of clothing.

(2-1) Evaluation test method 1 and evaluation result of brittleness of clothing material A scoring method was adopted as test method 1 for evaluating the brittleness of the clothing material. The panel 10 people actually eat various samples, the results of scoring the brittleness of the clothing materials in a five-step evaluation from +2 points to -2 points, and the average score is calculated for each sample and evaluated did.

  For scoring, the standard value is 0 points for the brittleness equivalent to the additive-free sample without the addition of thickener, and +2 points for the sample with better mouthfeel than the additive-free sample. A sample having a good mouthfeel was scored as +1, a sample having a slightly worse mouthfeel and difficult to chew than an additive-free sample was scored as -1, and a sample having a mouthfeel worse than that of an additive-free sample was scored as -2.

  The evaluation results of the fly samples are shown in Table 15 to Table 17, respectively.

  Table 15 shows the evaluation test results of the fried samples T1 to T9 cooked in the oven.

  Table 16 shows the evaluation test results of the fried samples T1 to T9 cooked naturally.

  Table 17 shows the evaluation test results of the fry samples T1 to T9 cooked in the hot water bath together with the pack packaging.

  From these results, it was recognized that in any of the heating cooking methods, the sample samples T1 to T6 were more crisp and the mouthfeel was more crisp than the comparative sample samples T7 to T9. . In particular, the sample samples T1 to T3 from all the panels were evaluated as having a crisp and crisp texture and very easy to eat. On the other hand, Comparative Samples T7 to T9 had a hard texture that was crunchy or crispy, and were evaluated as having poor mouthfeel and difficult to eat.

  The evaluation results of the deep-fried samples are shown in Table 18 to Table 20, respectively.

  Table 18 shows the evaluation test results of the deep-fried samples T1 to T6 cooked in the oven.

  Table 19 shows the evaluation test results of deep-fried deep-fried samples T1 to T6 cooked naturally.

  Table 20 shows the evaluation test results of the deep-fried samples T1 to T6 cooked in the hot water bath together with the pack packaging.

  The evaluation results of the tempura sample are shown in Tables 21 to 23, respectively.

  Table 21 shows the evaluation test results of the tempura samples T1 to T6 cooked in the oven.

  Table 22 shows the evaluation test results of tempura samples T1 to T6 that were naturally thawed.

  Table 23 shows the evaluation test results of the tempura samples T1 to T6 cooked in the hot water bath together with the pack packaging.

From these results, the fried samples and the tempura samples are more crispy in the first group of example samples T1 to T3 than in the second group of example samples T4 to T6 in any cooking method. It was confirmed that the mouthfeel was even better with the texture.

(2-2) Evaluation test method 2 and evaluation result of brittleness of clothing material Next, test method 2 and the result of quantitatively evaluating the hardness of the clothing material of various samples using a rheometer with reference to FIG. Will be described.

  The rheometer is described in detail in Chapter 2, Rheology and Measurements of “Evolving Food Texture Research (NTS, Inc .; Publication of Science and Technology Special Publication; Published December 2011)”; p49, p69-77. ing.

  The texture (texture) of various clothing samples is measured by replacing the stress-strain diagram with the plunger indentation method using a rheometer, and the texture (texture) of the clothing material is measured using the measured stress-strain diagram. Quantitatively evaluated.

  The plunger push-in method is a test method that continuously measures the time-dependent changes in load and distortion when the plunger is pushed into the subject until the load reaches a predetermined set value. The plunger push-in method includes a break test method using a wedge-type plunger and a compression test method using a cylindrical plunger. In this example, the texture of the clothing material was evaluated using the former fracture test method. The fracture test method is a test method for measuring the force applied and the strain generated at the time when the sharp tip of the wedge-shaped plunger is bitten into the clothing material, assuming that the clothing material is bitten by the front teeth.

  In this example, a Yamaden Corporation creep meter (breakage measuring machine; model number RE-3305S) was used as a rheometer. As measurement conditions, the pushing speed of the plunger was set to 1 mm / second and measured. Each sample was heated at 95 ° C. for 10 minutes, then cooled to room temperature (30 ° C.), and cut into 2 cm × 2 cm sections to prepare clothing samples.

Figure 3 shows the stress-strain waveform when the wedge-type plunger is pushed into various clothing samples, with the horizontal axis representing the strain rate (%) and the vertical axis representing the stress (N / m ² ). FIG. In the figure, the characteristic line E1 is the result of the sample t1 of Example 1-1, the characteristic line E2 is the result of the preliminary sample t1-2 of Example 1-1, and the characteristic line C1 is the result of the sample t4 of Comparative Example 8. The characteristic line C2 shows the result of the preliminary sample t4-2 of Comparative Example 8, respectively.

  As is apparent from the characteristic lines E1 and E2, in the example samples, the drop (−ΔV1) from the peak stress (breaking stress) to the minimum stress at the breaking point is large, and the stress decreases sharply after breaking. The typical brittle fracture is clearly shown. From this, it can be seen that the clothes of the example samples are moderately weak (easy to bite) and break into pieces (crisp texture) immediately after breaking.

  On the other hand, as is clear from the characteristic lines C1 and C2, in the comparative sample, the drop (−ΔV2) from the peak stress (breaking stress) to the minimum stress at the breaking point is small, and it can be said that it is a typical brittle fracture. If anything, it is elastic destruction. Incidentally, the difference between the maximum stress and the minimum stress is larger in the example sample than in the comparative example sample (ΔV1> ΔV2). From this, it can be seen that the clothing material of the comparative example sample is strong and elastically deformed, and it takes a long time from breaking to collapsing (it is difficult to bite and has a crisp texture).

Table 24 shows the results of measuring the texture (texture) of various clothing material samples using a rheometer. As shown in FIG. 3 and Table 24, the amount of stress reduction from the breaking stress (peak stress, maximum stress) at which the garment material of the example sample breaks to the minimum stress at which the garment material breaks is (2.0 ± 0). .5) It was found to be in the range of 10 ⁵ N / m ² .

(2-3) Evaluation test method 3 for brittleness of clothing material (Structural analysis test of clothing material)
Next, referring to FIG. 4, a structural analysis method for analyzing each microstructure by comparing the clothing material of the embodiment with the clothing material of the comparative example and the results thereof will be described.

  The structural analysis method uses commercially available computer simulation software to set and input conditions such as liquid volume, liquid viscosity, temperature, humidity, pressure, gas-liquid stirring speed, and gas-liquid stirring time. A method was used in which the change in the state of stirring and mixing was simulated in a 3D model.

  (A1) of FIG. 4 shows the computer simulation 3D image figure which looked at the clothing material of the Example from the front. (A2) of FIG. 4 shows the computer simulation 3D image figure which looked at the clothing material of the Example from the direction which rotated 45 degrees.

  As is apparent from the figure, it can be seen that a large number of fine bubbles are present at high density in the clothing material of the example. Moreover, in the clothing material of an Example, it turns out that the shape of a bubble is uniform and is stable, and the thickness of the surrounding wall surrounding a bubble is thin. For this reason, the clothing material of the example has a crispy texture that is easy to bite because the thin peripheral wall around the bubbles is brittle and easy to bite.

  Some consideration is given to the above results. In the clothing material of the example, the bubbles in the batter are not curved by the quick freezing after the oiling, and the shape of the bubbles is stable. This is because the clothing material is given freezing resistance by the action of the thickener added to the batter solution. In addition, due to the foam stabilizing action of PGA added to the batter liquid, a large number of fine bubbles are generated, and the density of the bubbles in the clothing material is increased. In addition, the generation of fine bubbles increases the gas occupancy per unit volume of the batter liquid. That is, due to the high gas occupancy, the density of the batter mix powder per unit volume is low.

  (B1) of FIG. 4 shows the computer simulation 3D image figure which looked at the clothing material of the comparative example from the front. (B2) of FIG. 4 shows the computer simulation 3D image figure which looked at the clothing material of the comparative example from the direction rotated 45 degrees.

  As is apparent from the figure, it can be seen that relatively large sized bubbles are present at a low density in the clothing material of the comparative example. Moreover, in the clothing material of a comparative example, it turns out that the shape of a bubble deform | transforms into an irregular shape and is unstable, and the thickness of the surrounding wall surrounding a bubble is thick. From this, the clothing material of the comparative example is difficult to bite because the thick peripheral wall around the bubbles is difficult to break brittle (high biting energy), has a strong texture, and after breaking it is difficult to break apart. Desperation gets worse.

  Some consideration is given to the above results. The clothing material of the comparative example is weak in freezing resistance, and the shape of bubbles in the batter is curved due to vaporization during freezing and sublimation during freezing storage, and freeze-denaturation. In addition, the size of bubbles is usually generated during stirring, and the shape of the bubbles is large.

(3) Evaluation test method and evaluation result of running out of oil of clothing material A scoring method was adopted as a testing method for evaluating the running out of oil of clothing material. Panel 10 people actually eat various samples, summed up the results of scoring out of oil of clothing materials in 5 grades from +2 points to -2 points, and the average score is calculated for each sample and evaluated did.

  The scoring is 0 points of the standard value for samples with no oil added to the additive-free sample without adding a thickener, +2 points for samples with better oil loss than the non-added samples, and slightly less oil than the non-added samples. A sample with good oil quality was scored as +1, a sample with slightly less oil drain than the additive-free sample was scored as -1, and a sample with less oil drain than the additive-free sample was scored with -2.

  In order to evaluate the lack of oil, the dressing ratio of the fly was set in the range of 35 to 45%. The evaluation results of the fly samples are shown in Tables 25 to 27, respectively.

  Table 25 shows the evaluation test results of the fried samples T1 to T9 cooked in the oven.

  Table 26 shows the evaluation test results of the fried samples T1 to T9 cooked naturally.

  Table 27 shows the evaluation test results of the fry samples T1 to T9 cooked in the hot water bath together with the pack packaging.

  From these results, it was recognized that the sample samples T1 to T6 had better oil drainage than the comparative sample samples T6 to T9 in any of the cooking methods.

  In order to evaluate the lack of oil, the dressing ratio of fried chicken was set in the range of 10 to 20%. The evaluation results of the deep-fried samples are shown in Table 28 to Table 30, respectively.

  Table 28 shows the evaluation test results of the fried samples T1 to T6 cooked in the oven.

  Table 29 shows the evaluation test results of deep-fried deep-fried samples T1 to T6 cooked naturally.

  Table 30 shows the evaluation test results of the deep-fried samples T1 to T6 cooked in the hot water bath together with the pack packaging.

  In order to evaluate the lack of oil, the coverage of tempura was set in the range of 25 to 35%. The evaluation results of the tempura sample are shown in Tables 31 to 33, respectively.

  Table 31 shows the evaluation test results of the tempura samples T1 to T6 cooked in the oven.

  Table 32 shows the evaluation test results of the tempura samples T1 to T6 that were naturally thawed.

  Table 33 shows the evaluation test results of the tempura samples T1 to T6 cooked in the hot water bath together with the pack packaging.

From these results, no significant difference was observed between the example samples T1 to T6 in any of the cooking methods.

(4) Evaluation method and evaluation result of clothing unevenness The scoring method was adopted as a testing method for evaluating clothing unevenness. Ten panel members observed the appearance of various samples with the naked eye, totaled the results of scoring the clothing unevenness in a 5-step evaluation from +2 points to -2 points, and calculated and evaluated the average score for each sample .

  The scoring will be 0 for the reference value for non-additive-added samples with no added sample, and +2 for items with better apparel than the non-added samples. A sample with a good wear rate was scored +1, a sample with a slightly worse coat than the additive-free sample was assigned -1, and a sample with a coat less worse than the additive-free sample was assigned -2.

  In order to evaluate clothing unevenness, the dressing ratio of the fly was set in the range of 35 to 45%.

  Table 34 shows the evaluation test results of the unevenness of the fried samples T1 to T9 cooked in the oven.

From these results, it was confirmed that the example samples T1 to T6 are in better clothes than the comparative example samples T7 to T9.

(5) Evaluation method and evaluation result of the texture of the central ingredient A scoring method was adopted as a test method for evaluating the texture of the intermediate ingredient. Panel 10 people actually eat various samples, summed up the results of scoring out of oil of clothing materials in 5 grades from +2 points to -2 points, and the average score is calculated for each sample and evaluated did.

  The score is the same as that of the non-pH treated / non-added sample without the pH treatment and the thickener added. The standard value is 0, and the texture is softer and easier to chew than the non-pH treated / non-added sample. +2 points for foods, +1 points for foods that are slightly softer and easier to chew than non-pH-treated and non-added samples, and -1 points for foods that are slightly harder and harder to chew than non-pH-treated and non-added samples, A sample that was harder and harder to chew than the non-pH-treated and non-added sample was assigned -2.

  Akiyu was used as the medium of the fly sample.

  The evaluation results of the fly samples are shown in Tables 35 to 37, respectively.

  Table 35 shows the evaluation test results of the fried samples t1 to t16 cooked in the oven.

  Table 36 shows the evaluation test results of fried samples t1 to t16 that were naturally thawed.

  Table 37 shows the evaluation test results of the fry samples t1 to t16 cooked in the hot water bath together with the pack packaging.

From these results, in the fried samples, the sample samples t1 to t3 and t6 to t8 have a better texture than the comparative samples t4, t5 and t9 to t16 in any cooking method. Was recognized.

  A golden garble was used as an ingredient in the deep-fried sample.

  The evaluation results of the deep-fried samples are shown in Table 38 to Table 40, respectively.

  Table 35 shows the evaluation test results of the fried samples t1 to t8 and t14 to t16 cooked in the oven.

  Table 36 shows the evaluation test results of deep-fried samples t1 to t8 and t14 to t16 that were naturally thawed.

  Table 37 shows the evaluation test results of the deep-fried samples t1 to t8 and t14 to t16 cooked in the hot water bath together with the pack packaging.

From these results, in the fried samples, the sample samples t1 to t3 and t6 to t8 have a better texture than the comparative samples t4, t5 and t14 to t16 in any cooking method. It was recognized that

  Red fish was used for the tempura sample.

  The evaluation results of the tempura sample are shown in Tables 41 to 43, respectively.

  Table 41 shows the evaluation test results of the tempura samples t1 to t8 and t14 to t16 cooked in the oven.

  Table 42 shows the evaluation test results of the tempura samples t1 to t8 and t14 to t16 that were naturally thawed.

  Table 43 shows the evaluation test results of the tempura samples t1 to t8 and t14 to t16 cooked in the hot water bath together with the pack packaging.

From these results, in the tempura sample, the sample samples t1 to t3 and t6 to t8 have a better texture than the comparative sample samples t4, t5 and t14 to t16 in any cooking method. Was recognized.

DESCRIPTION OF SYMBOLS 1 ... Viscometer, 2 ... Container, 3 ... Liquid sample, 4 ... Inner cylinder, 5 ... Outer cylinder, 6 ... Rotary drive shaft,
7 ... Motor, 8 ... Transmission, 9 ... Scale plate, 10 ... Spring, 11 ... Pointer.

The method for producing a frozen deep-fried food for facility cooking according to the present invention is a method for producing a deep-fried deep-fried food for facility cooking that is cooked in an oven, cooked naturally, or cooked in a hot water bath together with a pack.
(A) As an ingredient, prepare seafood that has been alkalized by immersing in an alkaline aqueous solution adjusted to a pH of 8.0 to 12.5.
(B) preparing a batter solution containing two or more polysaccharides selected from the group consisting of thickening polysaccharides, propylene glycol alginate and methylcellulose as the main component of the clothing material raw material;
(C) adhering the clothing material raw material to the surface of the inner device, thereby producing a prepared product,
(D) Two or more polysaccharides having the brittleness, glossiness, adhesiveness, oiliness, non-stringency, and freezing resistance, and the like, by oiling the undergarment, thereby modifying the raw material As a clothing material containing a decomposition product , to produce a deep-fried food in which the inner device is covered by the clothing material,
(E) freezing the fried food,
(F) packaging the frozen fried food with a film packaging material having an average thickness of 50 to 100 μm ;
It is characterized by that.

The manufacturing method of the fried food for facility cooking according to the present invention includes the following steps (a) in the manufacturing method of the fried food for facility cooking that is cooked in an oven, cooked by natural thawing, or cooked together with a hot water bath. ) To (f).

(A) A step of preparing seafood that has been alkalized by immersing in an alkaline aqueous solution adjusted to a pH of 8.0 to 12.5 ,
(B) a step of preparing a batter liquid containing two or more sugars selected from the group consisting of thickening polysaccharides, propylene glycol alginate and methylcellulose as the main component of the clothing material raw material ;
(C) attaching the clothing material raw material to the surface of the middle tool, thereby producing a prepared article;
(D) Two or more polysaccharides having the brittleness, glossiness, adhesiveness, oiliness, non-stringency, and freezing resistance, and the like, by oiling the undergarment, thereby modifying the raw material A process for producing a deep-fried food in which the inner implement is covered with the clothing material , including a decomposed material,
(E) freezing the deep-fried food,
(F) A step of packaging the frozen fried food with a film packaging material having an average thickness of 50 to 100 μm .

In the step (b), a batter solution containing two or more polysaccharides selected from the group consisting of thickening polysaccharides, propylene glycol alginate and methylcellulose is prepared as the main component of the clothing material raw material.

ii) Psyllium seed gum
Psyllium seed gum is made from plant seeds. Psyllium seed gum is a thickener with specific properties that are quite different from other vegetable gums and fermented gums, and has excellent durability such as acid resistance, base resistance , and enzyme resistance. stable. Moreover, the pH dependence of viscosity is small, and the viscosity is stable in a wide range from strong acidity to strong alkalinity (pH 2 to 10). Furthermore, the temperature dependence of the viscosity is small, and there is not much change in viscosity in the temperature range of 20-50 ° C. Thus, since the psyllium seed gum has a stable property as a thickening agent, bubbles generated when the batter mix and water are mixed and stirred are stabilized by the psyllium seed gum and are difficult to disappear.

iii) Tamarind seed gum
Tamarind seed gum is made from plant seeds. There are two types of tamarind seed gum: non-heated type and heated type. The non-heating type dissolves in cold water and develops viscosity. The heating type requires heating at about 75 ° C. for 10-15 minutes. In the present embodiment, the former non-heating type is used. Non-heated type tamarind seed gum is excellent in various durability such as acid resistance, base resistance , and enzyme resistance , and has little glue feeling and no stringiness. In addition, it exhibits a stable viscosity over a wide pH range from strong acidity to strong alkalinity. In addition, since it is excellent in water retention and suitable for preventing water separation, a stable batter liquid can be produced by adding a small amount, and since there is no stickiness, the “drinking” of the garment after oiling is improved. Furthermore, freezing tolerance improves.

Further, it was confirmed that the example samples subjected to the alkalinization treatment had little water-soluble protein. Therefore, in the example sample, the coagulation of the protein after heating is reduced, so that the thermal conductivity is improved due to the spread of the muscle fiber interval, and the heating time can be shortened.

Table 1 shows thickeners included in the clothing material samples of Examples 1, 2, 4, Reference Examples 3, 5, 6 and Comparative Examples 1-3 . One kind or two or more kinds of thickeners are added in a small amount to the batter liquid that is the raw material for the clothing of each sample. In addition, the following% display shows the mass% with respect to the whole quantity of a batter liquid.

Sample T3 of Reference Example 3 is mass% and contains 0.38% psyllium seed gum.

Sample T5 of Reference Example 5 is 0.3% by mass and contains methyl cellulose 0.38%.

Sample T6 of Reference Example 6 is mass% and contains PGA 0.38%.

Sample T9 of Comparative Example 3 contains 0.38% pectin in mass%.

Sample t3 of Reference Example 3-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.38% psyllium seed gum are combined.

Sample t6 of Reference Example 5-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.38% methylcellulose are combined.

Sample t7 in Reference Example 6-1 is a deep-fried food in which a medium with an alkalinizing treatment and a clothing material containing 0.38% PGA are combined.

Sample t16 of Comparative Example 5 is a deep-fried food in which an intermediate component without alkalizing treatment and a clothing material containing 0.38% methylcellulose are combined.

From these results, it was recognized that in any of the cooking methods, the sample samples T1, T2, and T4 were easier to bite the dressing material than the comparative sample samples T7 to T9, and the frying sample was not too strong. . Among the example samples, it was found that the dressing material of the sample T1 was most suitable for pulling and was most easily chewed.

From these results, it is found that in any cooking method, the fried samples are easier to bite in the first group of example samples T1 and T2 than the second group of example samples T4 , and have a moderate amount of grinding. I understood.

From these results, it can be seen that, in any cooking method, the sample samples T1 and T2 of the first group are easier to bite and the pulling is moderate for the tempura sample than the sample sample T4 of the second group. It was.

From these results, it was recognized that in any of the cooking methods, the sample samples T1, T2, and T4 were more crispy and more comfortable to eat than the comparative sample samples T7 to T9. It was. The sample samples T1 and T2 in particular from all the panels were evaluated as having a crispy texture with a good mouthfeel and very easy to eat. On the other hand, Comparative Samples T7 to T9 had a hard texture that was crunchy or crispy, and were evaluated as having poor mouthfeel and difficult to eat.

From these results, the fried samples and the tempura samples were more crispy in the first group of example samples T1 and T2 than in the second group of example samples T4 in both cooking methods. It was confirmed that the mouthfeel was even better with the texture.

From these results, it was recognized that the sample samples T1, T2, and T4 had better oil drainage than the comparative sample samples T6 to T9 in any of the cooking methods.

From these results, no significant difference was observed between the example samples T1, T2, and T4 in any of the cooking methods.

From these results, it was confirmed that the example samples T1, T2, and T4 had better clothing unevenness than the comparative example samples T7 to T9.

From these results, it is recognized that in the fried samples, the sample samples t1, t2, and t8 have a better texture than the comparative samples t4, t5, and t9 to t16 in any cooking method. It was.

From these results, in the fried samples, the sample samples t1, t2, and t8 have a better texture than the comparative samples t4, t5, and t14 to t16 in any cooking method. Admitted.

From these results, it is recognized that in the tempura sample, the sample samples t1, t2, and t8 have a better texture than the comparative sample samples t4, t5, and t14 to t16 in any cooking method. It was.

Claims (12)

(A) As an ingredient, prepare a solid food that has been alkalized using a pH-adjusted alkaline aqueous solution,
(B) A group consisting of thickening, foam generation, foam stability, pH stability, oil shortage, water separation prevention, drooling prevention, acid resistance, salt resistance, enzyme resistance and heat resistance as a raw material for clothing Preparing a mixture comprising different types of sugars having one or more selected properties,
(C) adhering the clothing material raw material to the surface of the inner device, thereby producing a prepared product,
(D) Oiling the prepared article, thereby making the garment raw material a brittle, glossy, adhesive, oily, non-stringing and freezing-resistant garment, and the garment Make covered fried food,
(E) freezing the fried food,
(F) packaging the frozen fried food with a packaging material for frozen fried food;
The manufacturing method of the frozen deep-fried food for facility cooking characterized by the above-mentioned. The clothing material raw material has a batter liquid,
The production method according to claim 1, wherein the batter liquid contains propylene glycol alginate and methylcellulose, and at least one of psyllium seed gum and tamarind seed gum.   The batter liquid contains, in mass%, propylene glycol alginate; 0.001 to 0.500%, psyllium seed gum; 0.01 to 2.00%, tamarind seed gum; 0.0001 to 1.000%, methylcellulose; 0.001 to 0.500%. The manufacturing method of Claim 2.   The batter liquid contains, by mass%, propylene glycol alginate; 0.03-0.05%, psyllium seed gum; 0.20-0.30%, tamarind seed gum; 0.02-0.03%, methylcellulose; 0.07-0.09% The manufacturing method of Claim 3.   When the total of the four components of the psyllium seed gum, methylcellulose, propylene glycol alginate, and tamarind seed gum is 100%, the psyllium seed gum is 63 ± 2%, the methylcellulose is 20 ± 2%, and the alginate 4. The production method according to claim 3, wherein the propylene glycol ester is blended in the batter liquid at a ratio of 11 ± 2% and the tamarind seed gum is 6 ± 2%.   The manufacturing method according to any one of claims 1 to 5, wherein the clothing material raw material contains processed starch.   7. The seafood according to claim 1, wherein the inner ingredient is a seafood that has been alkalized by being immersed in an aqueous alkaline salt solution adjusted to a pH in the range of 8.6 to 11.5. Production method. An alkalinized filling,
One or more selected from the group consisting of thickening, foam formation, foam stability, pH stability, oil shortage, water separation prevention, drooling prevention, acid resistance, salt resistance, enzyme resistance and heat resistance Adhering a mixture containing different types of saccharides having the following properties to the inner ingredient and oiling the mixture, the brittleness, glossiness, adhesiveness, oiliness, non-stringency and freezing resistance of the mixture are altered. Having clothing material;
Frozen deep-fried food for facility cooking, characterized by comprising:   The frozen deep-fried food according to claim 8, wherein the clothing material comprises a thickening polysaccharide, propylene glycol alginate and methylcellulose.   The frozen fried food according to claim 8, wherein the clothing material includes propylene glycol alginate and methylcellulose, and at least one of psyllium seed gum and tamarind seed gum.   The frozen deep-fried food according to any one of claims 8 to 10, wherein the clothing material contains processed starch.   12. The seafood according to claim 8, wherein the inner ingredient is a seafood that has been alkalized by being immersed in an aqueous alkaline salt solution adjusted to a pH in the range of 8.6 to 11.5. Frozen deep-fried food.

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