JP2589138B2 - Method for producing dressed frozen food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing frozen food with clothing, and in particular, to use a method other than oil for thawing and cooking during eating, such as microwave treatment.
The present invention relates to a method of producing frozen food with clothing, which is performed by dry heat treatment or far-infrared treatment.

[Conventional technology]

Conventionally, frozen fried foods that have been dressed include croquettes and menchikatsu, and these are prepared by coating butter liquid (batter; coating liquid) and bread crumbs on a tool prepared according to the purpose, followed by oiling and then freezing. It was manufactured by.
And as a method of thawing heating when eating these, processing other than oil, such as re-oiling, microwave heating, dry heat heating or far infrared heating, has been performed.

[Problems to be solved by the invention]

However, when the oil is re-oiled as a method of thawing and heating, the texture of the clothes is good with crispy (crisp and crisp), but on the other hand, the oil absorption of the whole food increases and the taste is also preferable from the viewpoint of taste. It was not a thing.

In addition, when a method other than oil such as microwave heating, dry heat heating or far infrared heating is used as the method of thawing heating, the oil absorption does not increase, but on the contrary, the clothes become wet and crispy to the texture. The disadvantage was that it was lost.

In such a situation, the present inventor tried to obtain a clothing product having the same crispy texture as oiled by heating cooking by a method other than oil such as microwave heating, dry heat heating or far infrared heating. As a result of various studies, it was found that very good results can be obtained if a specific amount of fats and oils and a water-soluble or water-dispersible protein is included in the preparation of ingredients, and a specific amount of an emulsifier is further included in the batter. Completed the invention.

[Means for solving the problem]

That is, the present invention relates to a tool prepared by containing 5 to 20% by weight of fats and oils and 0.2 to 5% by weight of a water-soluble or water-dispersible protein as dry matter, and adding 0.01 to 1% by weight of lecithin or / and monoglycerin fatty acid ester. A method for producing frozen food with clothing, comprising adhering a butter solution to the mixture, followed by breading, oiling, and freezing.

The specific composition of the tool in the present invention is appropriately selected according to various clothing products such as korotsuke and menchikatsu,
It is necessary to incorporate 5 to 20% by weight of fats and oils and 0.2 to 5% by weight of water-soluble or water-dispersible protein on a dry matter basis.

Preferred examples of the fats and oils include salad oil, vegetable shorting, margarine, butter and the like. When the content of the fat is less than 5% by weight, the texture of the ingredient is poorly dissolved in the mouth, and the ingredient becomes crisp. On the other hand, when the content is more than 20% by weight, the shape retention of the ingredient is deteriorated and easily collapsed.

As the water-soluble or water-dispersible protein, for example, egg white powder, soy protein, milk protein and the like are preferable. In addition, the content of the water-soluble or water-dispersible protein is
If the amount is less than 0.2% by weight, the shape retention of the garment is poor, and the crispness is lost in the texture of the garment, while if it exceeds 5% by weight, the texture of the garment becomes hard and crisp. Bad, neither is preferred.

The thus-prepared tool is formed into an appropriate size in accordance with a conventional method, and then is garmented. In practicing the present invention, lecithin and / or monoglycerin fatty acid ester
Applying a butter solution containing 0.01 to 1% by weight and then breading gives the garment a crispy texture.

Here, as lecithin, soybean lecithin, egg yolk lecithin and the like are used, and natural products such as egg yolk powder containing these may be used. When egg yolk powder is used, the lecithin content is about 20% by weight, so that it may be added in such a manner that the lecithin content in the butter solution falls within the above range.

These lecithin and monoglycerin fatty acid ester are used alone or as a mixture, but the content is 0.01%.
When the amount is less than 1% by weight, the effect of making the texture of the garment crispy cannot be obtained.

In the preparation of such a butter solution, it is convenient to use a butter mix prepared by previously adding and blending lecithin and / or monoglycerin fatty acid ester so as to have the above-mentioned content.

The dressed food is then oiled until it is eaten in a conventional manner.

After such an oil, it is subjected to a freezing treatment. In this freezing treatment, it is preferable to perform a quick freezing immediately after the oil, and in particular, to carry out a freezing treatment.
If at least the clothes are frozen within minutes, the moisture transfer from the ingredients is small and the texture of the clothes after thawing and heating becomes crispy, giving good results.

[Action / Effect]

The frozen food with clothing manufactured as described above, when eating it, the texture of the clothing when subjected to microwave treatment such as microwave oven, dry heat treatment such as oven toaster, or thawing heating other than oil such as far infrared treatment. With a crispy taste, a food with a favorable taste can be obtained.

〔Example〕

 Hereinafter, the present invention will be further described with reference to examples.

Examples 1 to 3 and Comparative Examples 1 to 5 Each of the Korosuke contents prepared according to the formulations shown in Table 1 was molded into a 40 g oval mold. Next, these were immersed in a butter solution having the composition shown in Table 2 and then sprinkled with dry bread crumbs having a particle size of 7 mesh through. After that, the mixture was fried in frying oil at 180 ° C. for 3 minutes and immediately frozen in a quick freezer at −30 ° C.

The obtained frozen Korosuke product was cooked in a 500 W microwave oven for one and a half minutes, and the taste and texture were evaluated. The results are shown in Table 3.

(*): The ingredients used had the following composition.

Steamed potatoes 87.7 (wt%) Chopped onions 8.8 Sodium glutamate 0.9 Salt 2.6 Total 100 Examples 4 to 6 and Comparative Examples 6 to 7 Menchikatsu contents prepared in accordance with the formulations shown in Table 4 were each formed into a circular shape of 40 g. These are then replaced by the fifth
After immersion in the butter solution prepared according to the formulation shown in the table, color breadcrumbs having a particle size of 7 mesh through were sprinkled. After that, the mixture was fried in 180 ° C. frying oil for 3 半 minutes and immediately frozen in a -30 ° C. quick-freezer.

The obtained frozen frozen menchikatsu was cooked in a 500 W microwave oven for one and a half minutes to evaluate the taste and texture. The results are as shown in Table 6.

(*): The following mixture was used for the butter mix.

Flour 83.3 (wt%) Starch 14.7 Salt 1.0 Sodium glutamate 0.5 Spice 0.5 Total 100

Claims (1)

(57) [Claims] 1. A tool prepared by containing 5 to 20% by weight of fats and oils and 0.2 to 5% by weight of a water-soluble or water-dispersible protein on a dry matter basis and 0.01 to 1% by weight of lecithin or / and monoglycerin fatty acid ester. A method for producing a frozen food with clothing, comprising adhering a butter solution to the mixture, followed by breading, oiling, and freezing.