JP2533545C - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention is not limited to the case where oil is used, but also when heated in a microwave oven or an oven, the garment does not lose its crispy texture and is freshly fried. The present invention relates to a method for producing a frozen deep-fried food product, which has a crispy texture of a pickled product and does not lose the texture after heating for a long time as compared with a normal top plastic or fry. [Conventional technology and its problems] Fried foods are generally used in homes, restaurants, etc., after flour or the like as a main component is attached to raw food for fried foods, and then flour, egg white, etc. and water are mixed. It is manufactured by adhering a mixed batter (batter) and, if necessary, adhering granules such as bread crumbs and fried balls or powders such as flour and then oiling. And
The fried food produced in this manner is excellent in texture and appearance. On the other hand, commercially available frozen fried foods can be prepared without using the above-mentioned fried foods without oil.
The oil was frozen at 0-180 ° C for 0.5-1.0 minutes and then frozen. However, if these frozen fried foods are left in oil for a while and then left for a while without being immediately served for meals, such as in a lunch box, the clothes will absorb water over time, causing no freezing. Texture. In addition, these frozen and deep-fried foods, when heated in a microwave oven or oven, do not depend on the oil, so that the clothes absorb the moisture and do not have the texture with the freshness just like after the oil. . Therefore, the object of the present invention is to provide a crispy texture of freshly fried food without losing the crispy texture even when heated in a microwave oven or an oven, as well as when oil is used. Another object of the present invention is to provide a method for producing a frozen deep-fried food that does not lose this texture for a long time even after heating. [Means for Solving the Problems] The present inventors have conducted various studies and found that, in the raw food for fried foods, a specific ratio of a porous granule having a dry texture and a powder having a hygroscopic property to a specific ratio was used. It has been found that the above object can be achieved by adhering the mixture of the above. The present invention has been made on the basis of the above-mentioned findings, and comprises mixing porous granules and a hygroscopic powder in a raw material food for fried food at a ratio of granules: powder = 1: 10 to 10: 1 (weight ratio). The frozen granule mixture is adhered and frozen as it is, or is semi-oiled and then frozen, and then the porous granules have water retention after mixing with water and then oiled. A method for producing a frozen deep-fried food product obtained by mixing a raw material to be granulated with water and dropping the mixture into oil, and then pulverizing the oil or pulverizing the oil. Is provided. Hereinafter, the method for producing the frozen fried food of the present invention will be described in detail. As the raw material food for fried foods used in the present invention, all foods conventionally used as raw materials for fried foods such as poultry meat, animal meat, seafood meat and vegetables can be used. This raw material food for frying may be either fresh or frozen. When using the frozen fried raw material food, it is preferable to use it in a semi-thawed state. This is because if it is too frozen, it is difficult to process, and if it is thawed too much, dripping occurs. Further, as the porous granules which are constituents of the powder and granule mixture used in the present invention, a material that becomes a granule having shape retention when mixed with water and then oil is mixed with water, It is preferable to use the oil obtained by dropping the mixture into the oil and pulverizing the oil, or pulverizing the oil. As the porous particles, 10
It is preferable to use those having a particle size of 3 to 50 mesh in a range of 90% to 90% and an average particle size of 3 to 25 mesh. Further, as the material used as a raw material for producing the porous granules, for example, flour, starch, gluten, soy protein, corn flour, glutinous rice flour, rice flour, soy flour,
Mashed potato, milk protein, seafood meat, animal meat, egg yolk, egg white, and the like. The above-mentioned material can contain various seasonings and the like such as salt and sodium glutamate. Further, as the hygroscopic powder that is another component of the powder mixture used in the present invention, for example, flour, starch, powdered gluten, powdered soy protein, corn powder, glutinous rice powder, rice powder, soybean powder, Powdered mashed potato, powdered milk protein, powdered seafood, powdered meat, powdered dried egg white, powdered dried egg yolk, and the like can be used, and these can also contain a powder seasoning. In the powder / particle mixture used in the present invention, the mixing ratio (weight ratio) of the porous particles to the hygroscopic powder is the former: the latter = 1: 10 to 10: 1, preferably 1: 2 to 5: 1. : 1, and when the ratio is out of this range, it is difficult to obtain a crisp texture. The mixing of the porous particles and the hygroscopic powder can be performed by a mixer such as a container rotating type, a container fixed type (blade rotating type), and a fluid type. Therefore, in order to carry out the method for producing a frozen deep-fried food of the present invention, first, the raw material food for deep-fried food is mixed with the porous granules and the hygroscopic powder in the ratio described above. Apply the mixture. Next, the raw material food for fried food to which the powder mixture has been adhered is directly frozen, or is frozen after being semi-oiled to obtain a frozen fried food. The semi-oil よ う you が has different conditions depending on the size, type, etc. of the raw food for fried foods, but is similar to the usual method for producing fried foods. ▼ It can be carried out by heating at a temperature of 170 to 180 ° C. for 0.2 to 5 minutes. Freezing can be performed in the same manner as conventional frozen foods. The thus-produced frozen fried food is usually distributed after being frozen and stored, and is eaten at home, a restaurant or the like by heating it in an oil or a microwave oven or an oven. Prior to the attachment of the powder mixture to the raw food for frying, the raw material for frying is used in the same manner as in the production of normal frying for the purpose of making the surface moisture of the raw food for frying uniform. Powder can be attached to the surface of food. As the flour to be adhered, all of those used in the production of ordinary fried foods can be used, for example, a mixture of flour (eg, flour), salt, dried egg white, various seasonings, etc. is used. can do. Further, after or without the above-mentioned flouring, prior to the adhesion of the powder-particle mixture, a mixture (batter) mainly composed of flour and water in order to improve the adhesion of the powder-particle mixture. Can be attached. The preferred amount of water in this mixture is 6
0 to 100% by weight, and the blending amount of flour is 0 to 40% by weight. Further, after the powder mixture is adhered, the texture of the fried food is improved, and the oil
In order to prevent oil stains at the time, a mixture mainly composed of the flour and water can be attached. The adhesion of the mixture mainly composed of flour and water is effected, for example, by spraying the mixture at a pressure of 0.5 to 1 kg / cm ² · G from a position 20 to 30 cm away from the raw food for frying. Can be done EXAMPLES Next, the production method of the frozen food of the present invention will be described more specifically with reference to examples. Example 1 Powdered flour obtained by mixing 78 parts of flour (light flour), 1 part of salt, 2 parts of dried egg white and 8 parts of mashed potato, and powder of the composition shown in Table 1 below and powder of the composition shown in Table 1 below A mixture of 100 parts of water and 100 parts of water was dropped into 170 ° C. oil for about 1 minute.
Then, a granule mixture was prepared by mixing granules obtained by drying at a ratio (weight ratio) of 1: 2. The above-mentioned ground powder and the above-mentioned granule mixture were sequentially adhered to squid, and further, a mixture of water and flour at a ratio of 1: 4 (weight ratio) was sprayed, and then 180 parts of soybean white squeezed oil was added. The mixture was oiled at 0.5 ° C. for 0.5 minute, frozen and then frozen to obtain a frozen fried food of the present invention. The obtained frozen deep-fried food was oiled at 160 ° C. for 3 minutes in a frozen state, and heated in a microwave oven and an oven until the product temperature (center temperature of the squid) reached 85 ° C., The above three products of the present invention were prepared using commercial frozen squid
As a control, the texture of the clothes over time was compared with each other, which was left at room temperature for 3 minutes. As a result, 22 out of 25 panelists immediately after heating
It was evaluated that there was not much difference in the crispy texture of the clothes of the above four persons. The clothes of the three inventions were evaluated as having a crisp texture. [Effect of the Invention] According to the method for producing a frozen deep-fried food of the present invention, not only when oil is added, but also when heated in a microwave oven or oven, the clothes do not lose the crunchy texture, and the fried food is freshly fried. It is possible to produce a frozen deep-fried food product that exhibits the crispy texture of fried food and does not lose this texture for a long time after heating.

Claims (1)

[Claims] (1) Porous granules and hygroscopic powder are added to a raw material food for fried food: granules: powder = 1: 10
The powdery or granular mixture mixed at a ratio (weight ratio) of 〜１０10: 1 is adhered and frozen as it is, or a semi-oil is frozen and then frozen, and the porous particles are mixed with water. Mix the material which becomes granules with shape retention when mixed with water.
A method for producing a frozen deep-fried food product, which is obtained by pulverizing a mixture while dropping the mixture into oil or after grinding the oil. (2) The material is wheat flour, starch, gluten, soy protein, corn flour, glutinous rice flour, rice flour, soy flour, mashed potato, milk protein, seafood, animal meat, egg yolk, or egg white. ). (3) hygroscopic powder, wheat flour, starch, gluten, powdered soy protein, corn flour, glutinous rice flour, rice flour, soy flour, powdered mashed potato, powdered milk protein, powdered seafood, powdered meat, powdered dried egg white, or The method for producing a frozen fried food according to claim 1, wherein the method is powder-dried egg yolk. (4) The frozen fried food product according to claim (1), wherein the porous granules have a particle size of 10 to 90% within a range of 3 to 50 mesh and an average particle size of 3 to 25 mesh. Manufacturing method. (5) The method for producing a frozen deep-fried food according to claim (1), wherein the powdered flour is adhered to the raw food for frying prior to the adhesion of the powder mixture. (6) The method for producing a frozen fried food according to claim (1), wherein a mixture mainly composed of flour and water is adhered to the raw material food for fried food prior to the adhesion of the powder mixture. (7) After adhering the powder mixture, adhere a mixture mainly composed of flour and water,
A method for producing a frozen deep-fried food according to claim (1).