JP2711998B2 - Manufacturing method of fries for microwave oven - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen fries which are eaten after being thawed in a microwave oven.

[0002]

2. Description of the Related Art In recent years, the demand for frozen foods of various deep-fried foods such as tonkatsu, croquette, shrimp fry, etc. has been dramatically increased for both home use and business due to the convenience of cooking and improvement of quality. We are expanding.
Various fried foods originally made at home have disappeared, and the rise of frozen foods has risen due to the background of the times such as the progress of nuclear families and the work of housewives working part-time, but it is even easier to come here. There is a growing call for conversion.

[0003] Specifically, at home, fried foods that can be easily eaten just by thawing in a microwave oven without the need to boil and fry the oil, and fried foods such as croquettes at convenience stores have been sold near cash registers for several years. However, the flavor and texture were greatly inferior because all oil-finished products were stored in a heat insulation case, and there was a strong demand for delicious fried foods that could be provided to customers immediately after thawing in a microwave oven.

[0004] In response to such demands, since this year, frozen food manufacturers have successively released cooked frozen foods for microwave thawing (hereinafter referred to as pre-fried). However, when a conventional fry using breading techniques and bread crumbs is cooked in a microwave oven, the clothes absorb water vapor due to the external transfer of water vapor generated by internal heat generation, and the crispy texture immediately after frying (hereinafter referred to as “crispy”). (Called "taste") is difficult to obtain, and some manufacturers have developed a technique to give a certain degree of savory taste about 60 days after the manufacture of the manufacturer, but if the storage time exceeds that, it will be frozen In this case, the fact is that the bread crumbs become swelled by the external transfer of free water contained in the fry ingredients, and the saku taste is completely lost after cooking.

[0005] Therefore, depending on the distribution and storage conditions, there is a danger that goods whose quality has been significantly reduced will reach consumers. For this reason, there is a need for savory, microwave-compatible fries that can be stored for a long period of time.

[0006]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and a method of breading for exerting an effect of minimizing the external transfer of free water contained in the ingredients ( Combining A) with breadcrumbs (B) having the function of inhibiting the adsorption of water vapor makes it possible to obtain at least 1
It offers microwaveable fries that retain the same savory taste as immediately after frying for 80 days.

That is, the method for producing frying of the present invention is a method for producing frying which can be eaten as it is by thawing it in a microwave oven after preserving the oiled frying in a frozen state. (B) Sprinkling flour that has been pregelatinized on the surface of the ingredient with oil as ground powder (c) Sprinkling the batter powder into a mixed emulsion of water and edible oil A step of applying the batter liquid obtained by dissolving and dispersing the mixture to the surface of the above-obtained dusted ingredients (d) Bread crumbs obtained by making bread after using bread dough in which a part of flour has been replaced with rice flour and then grinding. The step of breading the surface of the batter-applied ingredient is sequentially performed, followed by oiling and freezing.

[0008]

[Action] (A) Breading method Usually, breading depends on the ingredients, but first, flour is sprinkled with flour. Next, a so-called batter powder obtained by adding various food materials such as starch to flour base is dissolved in water, and the resulting batter solution layer is passed through. This batter liquid becomes a binder for attaching bread crumbs to the ingredients, and bread crumbs are attached in the next step.

[0009] In the present invention, as a result of testing various things that are expected to suppress the external transfer of free water contained in the ingredients, it was found that the following two points were superior. The first is a fluid oil such as soybean white oil, salad oil or rapeseed oil. The second point is a powder obtained by subjecting wheat flour to a pre-gelatinization treatment with an extruder and then finely pulverized (hereinafter referred to as Leo powder). By applying this point to the breading method, the above effect was confirmed.

The following are required for breading in the present invention. Ingredients (such as croquette patties), various batter flours (the effect may be weaker depending on the batter flour mix, and flour flour is effective), oil (edible oils such as salad oil), leo powder, water, and emulsifier.

The breading method according to the present invention has the following three points. Oil is first applied to the ingredients before applying the batter liquid. Next, apply the leo powder. Batter flour dissolves in both water and oil. (Hereinafter oil batter)

As described above, the ingredients are dropped on a non-heated cooking oil of about 15 ° C. to 30 ° C. as described above, and the whole is sufficiently applied. This prevents transfer of free water (during freezing) of the ingredients to the outside. The reo powder has excellent water absorbing ability, adsorbs free water that has passed through the oil layer, and prevents transfer of the free water to the outside. Oil batter is usually obtained by adding oil and an emulsifier to batter powder that is soluble in water.
This is a mixture obtained by adding an appropriate amount of cc + emulsifier as a target value and stirring. The oil batter prevents free water derived from the batter's liquid from transferring to the outside. However, the oil batter becomes watery if no oil is added to the oil batter, and has little effect as a batter if no water is added. The acceptable range of the content of each component is preferably ± 20% of the target value. By the above-mentioned breading step, the oil and the leo powder function effectively and the external transfer of free water contained in the ingredients can be suppressed as much as possible.

(B) Bread Flour In the course of various trial production studies, the present inventors have found that rice flour (particularly glutinous rice) has a property of inhibiting adsorption of water vapor. Therefore, the present invention blends the above-mentioned rice flour when making bread dough with wheat flour, water, yeast and known auxiliary raw materials such as salt, sugar, oils and fats, and then makes bread by a known baking method, and then pulverizes into bread crumbs. Things. At this time, the ratio of flour to rice flour is set to a target value of 5 g of rice flour to 100 g of flour, and ± 20% of the target value is set as an allowable range. The bread crumbs of the present invention can be satisfactorily prepared by either a roasting method or an energizing method.

Therefore, the case where the bread crumb used in the present invention is first applied to a roasting medium seed bread making method will be described. Fig. 1 is a flow chart of the roasting baking process. First, the main ingredient, flour, is divided into a large part (about 70%) and a small part (about 30%), and water and yeast are added to the large part. After kneading, medium fermentation is performed. On the other hand, after mixing a predetermined amount of the above-described rice flour with a suitable amount of water and auxiliary materials such as salt, sugar, oil and fat,
As shown in FIG. 1, it is blended with a large amount, kneaded again, and then divided and fermented. Then, after going through a round process → a bench time → a molding process → a mold filling process → a heating process, it is baked in an oven. The heating method in the firing step may be any of electric heating and gas. The baked bread is forcibly aged in a refrigerator and passes through a crushing step to become bread crumbs used in the present invention.

Next, FIG. 2 is a flow sheet showing the steps of the energization type straight baking method.
Yeast, adjunct ingredients (salt, sugar, oils and fats) and rice flour are added and blended, kneaded to make bread dough, which is divided and fermented. Bake in oven.

As shown in FIG. 3, the electric baking method involves inserting two electrode plates (2) in an insulated container (1) so as to be opposed to each other, energizing the electrode plates and fermenting the dough (3). ) To 1
Apply a voltage around 00-200V. As a result, a current flows through the dough (3), which is a good conductor containing salt, and heat is generated internally to bake the dough (3). This baking method is unique to bread crumb making.

Using the breadcrumbs obtained as described above,
Frozen fried breaded by method (A) must be at least 1
It can be a microwaveable fry that can maintain a savory taste for 80 days.

[0018]

Next, embodiments of the present invention will be described. First, a croquette pate prepared by a conventional method was breaded by the method (A) according to the present invention. That is, the putty of the croquette is immersed in salad oil, sprinkled with leo powder, and a batter solution obtained by stirring 100 g of flour flour + 200 g of water + 200 g of oil + a small amount of emulsifier is applied to the surface. The above method was prepared by blending 5 g of rice flour with 100 g of flour using both the baking method and the energized straight baking method.
The crumb of (B) was crumbed. Then, the croquettes are fried for 4 minutes in soybean white compressed oil heated to 180 ° C.

This is an example of the present invention in which this is frozen in a rapid freezer at -45 ° C. As a comparative example, roasting-type regular bread crumbs breaded with a batter obtained by dissolving weak flour with water are fried and frozen under the same conditions.

Further, as a conventional example, three pre-fried croquettes which are already commercially available and whose production date is within one week were prepared for three companies. This was stored in a freezer at −18 ° C., and after 20 to 180 days, each was thawed in a microwave oven to evaluate the texture. In the case of the present invention example and the comparative example, three days after the pre-fry and the quick freezing were set as the start times.

The evaluation was performed in the following five steps as a method, and the results are shown in Table 1 with the score obtained by the panelists as the highest score among the ten people. 5 Almost the same as freshly fried 4 Sufficient saku taste is felt. 3 Saku taste is slightly felt 2 Saku taste is hardly felt 1 Saku taste is not felt at all

[0022]

[Table 1]

[0023]

As described above, it can be understood that the microwave-compatible fry of the present invention could maintain almost the same savory taste as when it had been fried for 180 days or more. On the other hand, the comparative sample loses the saku taste completely after 20 days, and it can be seen that even the best-performing pre-fried one can maintain the saku taste only for about 60 days. As described above, it has been proved that the present invention provides a microwave-compatible fry having a savory taste that can withstand long-term storage.

[Brief description of the drawings]

FIG. 1 is a flow sheet showing a step of obtaining bread crumbs used in the present invention by a roasting medium-type bread making method.

FIG. 2 is a flow sheet showing the above-described steps in the energized straight baking method.

FIG. 3 is an explanatory view showing an electric firing method.

Claims (1)

(57) [Claims] The present invention relates to a method for producing fried foods, wherein frozen fried foods can be thawed in a microwave oven after being frozen and preserved, and wherein: (a) cooking oil on the surface of the fry ingredients at room temperature; (B) a step of dusting the surface of the ingredient with oil with pregelatinized flour as ground powder (c) dissolving and dispersing the batter powder in a mixed emulsion of water and edible oil A step of applying the above-mentioned powdered flour to the surface of the sprinkled ingredients, and (d) an ingredient obtained by applying a batter solution to the bread crumbs obtained by crushing the bread crumbs after baking using bread dough in which a part of flour is replaced with rice flour. A method for producing fry for microwave ovens, comprising sequentially performing a step of baking bread on the surface of the mixture, followed by oiling and freezing.