JP2791650B2 - Instant oil-type frozen food for fried food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food for instant oil-type fried foods such as tonkatsu, chicken cutlet, beef cutlet and menchikatsu, and a method for producing the same.

[0002]

2. Description of the Related Art Fried foods with clothes such as frozen tonkatsu, chicken cutlet, beef cutlet, fried chicken, fried food, and tempura can be stored for a long period of time, and can be easily eaten by thawing, warming, or oiling. Demand is increasing due to changes in lifestyle such as an increase in the number of professional women, an increase in the number of people who work late at night, early morning, etc., and the effect of convenience stores, snack restaurants and family restaurants. .

[0003] However, the conventional frozen foods may take a long time to cook if the time until the raw meat is ignited (due to the difference in thickness, fried in a frozen state or fried in a half-thawed state, etc.) is slightly different. Was changed, and the result was that the meat was boiled raw or the taste was deteriorated due to over-fried meat. The raw meat that has been battered and frozen takes 7 to 8 minutes of oil conditioning (meaning frying), and its cross section is shown in Fig. 3. The meat shrinks and peels off from the batter. Occurred. That is, in the conventional example shown in FIG.
I frozen the thing that formed the garment at, but when this was oiled, it was necessary to heat the meat core enough,
It takes about 7 to 8 minutes for the oil tone, and as shown in FIG. 3B, the meat shrinks, and a gap is formed between the batter and the bread crumbs that form the batter layer. FIG. 3A is a conventional example showing a frozen state. Batter flour 2 and bread crumbs 3 are attached to raw meat 1 to form a batter and frozen. Fig. 3 (b)
Is an oil-tone of a frozen one, and the meat size 6 (shown by a dotted line) before the oil-tone shrinks due to the oil-tone 4 and shrinks, and batter batter 2 and bread crumbs as clothes 3 shows a diagram in which a peeling space 5 is generated between the space 3. In such an example, the surface is hardened, a gap is formed between the meat and the batter, and the taste is impaired. Thus, at the present stage, in the conventional stage of eating frozen fried food with frozen clothing such as frozen tonkatsu, it has not been possible to provide consumers with a freshly prepared flavor comparable to non-frozen food, and a freshly crispy texture. there were. In addition, the manufacturing side has the following problems caused by using meat as a raw material.

[0004] Meat is a material that cannot be homogenized because there are variations in individual differences between pigs and the like, the location of the raw material, and even the same site, such as the directionality of muscle fibers and the degree of mixing of fat. As a result, there are uncontrollable problems such as variations in taste after oiling, variations in size caused by shrinkage of meat, variations in weight, separation of clothes and utensils, and difficulties in producing uniform-sized products and poor yield. there were. Various ideas have been proposed to solve this problem. For example, an invention in which a steam-impermeable film is coated together with a desiccant and frozen (Japanese Patent Application Laid-Open No. 5-64574). (Japanese Unexamined Patent Publication No. Hei 5-49412) for producing frozen tempura through a re-oiling process, in which fried ingredients are dipped in batter liquid prepared from roasted batter powder and then fried in oil. The dried bread crumbs are heated in a microwave oven. Or after attaching the raw crumbs,
Invention for producing fried foods that are fried once, frozen and cooked in an oven when used (Japanese Patent Laid-Open No. 4-146565)
No. 9), an invention of improving the texture by microwave cooking by producing frozen fried food with breadcrumbs mixed with corn flour (Japanese Patent Application Laid-Open No. 4-53459).
An invention for producing a frozen deep-fried food product in which a raw material is coated with a batter composition obtained by mixing milk protein and oil and fat, and further coated with batter, frozen, and heat-treated in an oven, an oven toaster, a microwave oven, or the like (Japanese Patent Laid-Open No. Hei 4- No. 27355), producing a frozen food product in which a particulate oil or fat is attached to a material alone or mixed with batter, frozen in an unheated state, and heat-treated in a frying pan, oven or the like without frying in use. Invention (Japanese Patent Publication No. 62-50096), coated with a water-in-oil emulsion batter, furthermore, battered and the like to make the batter flour adhere, freeze it, and use it in a frying pan. Invention for producing frozen food (Japanese Patent Application Laid-Open No. 58-78549), a method in which batter and breadcrumbs are attached to a material having a center temperature of 80 ° C. or more by using steam and dry heat together In coated with edible oil after heating,
Invention of manufacturing frozen food which is frozen and heated in a frying pan or oven at the time of use (Japanese Patent Publication No. 63-29986). Invention of frozen tempura for microwave ovens in which the texture is improved by coating the tempura material with soluble gelatin. (Japanese Unexamined Patent Publication (Kokai) No. Hei 4-8255), the development of frozen fried foods for electronic lenses with improved texture by using a batter powder in which a porous powder and an absorbent powder are mixed (Japanese Unexamined Patent Publication No. Hei 3-25114)
No. 6).

[0005]

There are various prior inventions which have been devised, but when these are applied to frozen tonkatsu and the like, consumers can obtain freshly prepared flavor and texture when eating, The fact that cooking can be completed in a short time has not been sufficiently solved. The present invention seeks to solve this conventional problem,
Specifically, the flavor and texture when eating are inferior to non-frozen products, the ingredients and clothes peel off, the juicy feeling of meat is difficult to maintain, the size and weight due to uneven shrinkage of meat. An object of the present invention is to solve the problem of irregularities in outer shape and to reduce the amount of oil required for frying.

An object of the present invention is to provide a product having a good yield and a small variation, an instant oil-frozen type frozen food for improving the texture and flavor, and a method for producing the same. Research and development were promoted, but meat, especially meat, shrinks due to heat shrinkage, causing peeling of clothes and utensils in the frying process, loss of extracts such as gravy, and variations in meat quality when heat-treated under the same conditions. Therefore, the present inventors have discovered that there is a specific problem such as unevenness between products, and seek to develop a technology applicable to the whole frozen food with clothes by solving this specific problem.

[0007] The present invention also provides a frozen instant fried type oil-type fried food, in particular, a shrinkage of ingredients which are likely to occur in meat-based fried foods, prevention of separation of clothes and ingredients, and a long oil adjustment time. It is an object of the present invention to develop a technology for maintaining the flavor and quality of the raw material, and to provide a simple and delicious fried food. The main target products are tonkatsu, chicken cutlet, beef cutlet, menchi cutlet, fried chicken and tempura.

Another important point of the present invention is that it has been found that when the material is subjected to heat treatment before adhering the batter, the frying process can be completed in a short time, and peeling of the batter from the clothing can be avoided.
In addition, simple heating before frying treatment still causes problems such as heat shrinkage specific to meat and umami components flowing out together with the meat juice. As a result of continuing intensive research and development, the invention can solve the problems by the following three points: Is completed.

[0009]

[Means for Solving the Problems]

1. The material of the fried food is wrapped in a vacuum pack or the like as necessary, and the center temperature of the material is a temperature range in which the protein of the material solidifies, using heating means such as steaming, boiling, and radiant heat.
Fully fire to the core in a low-temperature region below the water separation start temperature. 2. Put the pre-gelatinized or pre-alpha-preserved batter flour on meat and ingredients such as heat-treated meat and sprinkle with breadcrumbs that are easy to color. 3. After processing by combining some or all of the above steps 1 and 2, it is frozen, and if necessary, packed in a box and stored.
Distribute. The cutlets thus produced had a result that the yield of the meat after the oil preparation was 90% or more, and it was possible to suppress the peeling of the clothes and the body from occurring. (The yield of meat is calculated as “weight of meat after oil preparation / weight of meat before oil preparation × 100”
% "Is used. ). In particular, the present invention is effective when a single piece of meat of pork, beef, chicken, or fish (including a set of lumps having a certain size) is used. It can also be applied to shrimp, oysters, fried fish and shellfish such as squid, and tempura. The outline of this step is shown in FIG.

[0010]

The following is a detailed description of each element technology. 1. Using a heating means such as steaming, boiling, or radiant heat the fried material, the core temperature of the material is in the temperature range where the protein of the material solidifies, and the core is sufficiently fired in a low temperature range where water separation does not occur. About putting in. Experiments have confirmed that meat can be deformed and shrunk by oil-like heat treatment, causing problems such as peeling of clothing and body, so it is necessary to set the oil-conditioning time as long as such problems do not occur Considering that there is, we focused on freezing the heat-treated one, but simply freezing the oiled tonkatsu frozen, thawed and re-oiled, the above-mentioned disadvantages were completely resolved. And the flavor and texture were poor. Therefore, there is a need to develop technology that satisfies the conditions that oil conditioning must be performed at the consumption stage, and that only heat treatment must be completed on the meat content before freezing. Processing will be attempted.

Heating such as baking and boiling the meat of the block cannot solve the problems of shrinkage, deformation and outflow of umami, as described above. Next, vacuum packaging heating practically used under the name of retort pouch food is used. Focusing on processing, this technology is to fill the food in a heat-resistant bag-shaped packaging container capable of retort sterilization called retort pouch, seal it, and perform pressure heat sterilization at 100 ° C or higher, Although it was excellent in bactericidal property and preservability, it still could not solve the problem of meat in blocks. Typical retort pouch foods include cooked foods such as curry, stew, beef donton, oden, and sweet potato, meat sauce, seasoning ingredients such as marbo tofu, meat products such as hamburgers, white rice, fried rice. I learned that the existence of soups such as cooked rice and consomme indicates the limitations of this technology. Furthermore, as a result of continued research and R & D, we attempted to apply vacuum cooking technology that has recently been put into practical use. According to this technique, in the case of meat, the material is wrapped in a film and heated at a low temperature of about 60 degrees for a long time so that it can be cooked without impairing the original taste of the material and can be stored for a long time at a low temperature. It is known that the temperature of about 60 degrees Celsius indicates that heat-induced denaturation of protein, which is a main component of meat, proceeds at a different temperature between the onset of coagulation and the water separation. It is noted that the warming does not cause the juice to flow out and does not cause shrinkage of the meat. The heating temperature varies depending on the quality of the meat and the object to be cooked, but is generally about 58%.
~ 62-68 ° C.

Heating between the coagulation starting temperature and the water separation starting temperature does not cause meat juice to flow out and does not cause meat shrinkage. Focusing on the fact that low-temperature low-speed heating by hot water bathing can be used, it was applied as pretreatment heating for tonkatsu and the like. However, heating at a low temperature requires consideration of sanitary practicality in food processing. However, Salmonella and Budo staphylococci are killed at 53 ° C. or higher, and botulinum is 1
Taking into account the condition of bacteria that do not die even at 00 ° C., but do not grow below 10 ° C., they were cooled immediately after heating, and then processed in the next step.

2. Applying battered powder that has been pre-gelatinized or pre-gelatinized from the beginning to meat and ingredients such as heat-treated meat and sprinkling with batter, such as bread crumbs, of a type that is easily colored. As a method of shortening the cooking time before meals, it is also conceivable that after forming the batter, about 80 to 90% of oil-frozen food is frozen and the remaining 10 to 20% is fried immediately before eating. . In this case, bread crumbs, fried bread etc.
It will be deep fried, the crunchy feeling of bread crumbs and fried chicken,
There is a disadvantage that the texture is often impaired and oiliness tends to remain. In the present invention, the meat is cooked, the breadcrumbs of the skin, the fried chicken are frozen without putting the heat, and the oil is adjusted immediately before eating. There is one of the features in the point. In addition, since the pre-meal heat treatment such as oil tone can be completed in a short period of time, it is possible to realize good oil drainage, crispness, and texture. In addition, the meat contained in the batter was heat-treated in advance to shorten the oil conditioning time at the consumption stage, but in practical use, batter and bread crumbs were also suitable for oil conditioning. Consideration for blending and adjustment is necessary. If this combination is not good, the oil adjustment time becomes longer, which impairs the instantaneousness, and also generates a large amount of waste oil due to the life of the oil used. For this reason, batter flour and bread crumb were also adjusted and used so that frozen goods could be oiled in a short time. In addition, since the clothing greatly affects the texture, it is practically important to satisfy not only the coloring but also the finished hardness, the lack of oil, and the like. In practicing the product of the present invention, bread crumb and batter flour are adjusted and used in consideration of these conditions. In particular, the batter powder which has been pregelatinized or which has been pregelatinized is used as the batter liquid.

3. After combining some or all of the above steps 1 and 2, processing, freezing, packing in boxes as necessary, and storing and distributing. The meat covered with bread crumbs is rapidly cooled (for example, at a temperature below the product temperature of 18 ° C. or lower) and frozen.
After that, they are packed in boxes, frozen, and shipped as needed.

The present invention relates to a method for producing a frozen food for an instant oil-type fried food, which is effective for pork, beef, chicken, and fish meat. is there. This instant oil-type frozen food for fried foods is suitable mainly for users who need a large number of foods in a short time, such as convenience stores, prepared food corners of supermarkets, food service industries, and catering services. Of course, it can also be used in ordinary households. For example, at a convenience store, a consigned manufacturer can deliver oil that has been oil-conditioned at 180 ° C for about 60 to 120 seconds, left to cool, packed, displayed at the store, and sold with a range-up upon request. it can. Also, in the prepared food corner of the supermarket, the frozen product purchased can be half-thawed at about 2 ° C below the product temperature, oiled at 180 ° C for about 60 to 120 seconds, and the topped one can be sold in a hot case display. In addition, the food service industry and catering service can provide customers with frozen products that have been half-thawed at about 2 ° C below product temperature, oil-conditioned at 180 ° C for about 60 to 120 seconds, and topped for customers. It can be used according to the state.

[0016]

FIG. 2 is a sectional view of a frozen tonkatsu made in an embodiment of the present invention.

Example 1 Roasted cutlet A frozen roasted cutlet having a final finish of about 120 g was produced in the following manner. Raw meat: Frozen loin meat, 5m / m under thawing: Under natural conditions, center temperature 2 on thawing rack
Thaw at ~ 3 ° C Primary shaping: Unsuitable parts such as cartilage, blood cells, and a part of fat were removed. Lower treatment: The aqueous pickle powder solution was treated using a rotary massage machine. Filling and molding: In order to maintain formability, meat was uniformly packed in a retainer and molded. Heating: Using a low-temperature and low-speed cooking oven using radiant heat, heating was performed for 4 hours and 30 minutes while maintaining the central temperature at 60 ° C. Molding frame removal: The retainer for molding was removed, and the drip generated in the heating step was removed. Cooling: Leave at room temperature to remove rough heat on the surface, and set the product temperature to 60 ° C. Partial freezing: The center temperature was frozen to about 3 ° C. below about zero. {Circle around (10)} Casing removal: The casing was removed and the product temperature was adjusted to 2 ° C below zero to 1 ° C below zero. ▲ 11 ▼ Slice: 80 with meat slicer
g / piece. (12) With powder and batter: The pregelatinized batter was attached using a batter machine. (13) With bread crumbs: Bread crumbs were attached using a breader machine. (14) Rapid freezing: The product temperature is frozen below 18 ° C below zero. (15) Inspection: The presence or absence of metal and the weight are detected and measured.
The standard is 120 g ± 2 g. (16) Box packing: 70 sheets / box. (17) Freezing storage: Stored in a storage at 25 ° C below zero. FIG. 2 shows the frozen tonkatsu prepared in this embodiment. 7
Denotes meat heat-treated at a low temperature, 8 denotes a layer of battered powder that has been pregelatinized, and 9 denotes breadcrumbs. The result of oiling this is
This is as shown in a comparative example described later.

Example 2 Chicken Cut A frozen chicken cutlet having a final finish of about 160 g was produced in the following manner. Raw meat: Prepare 100g ± 3g frozen chicken thighs. Thawing: Under natural conditions, center temperature 2 on thawing shelf
Thaw to 3 ° C. Lower treatment: The pickle powder aqueous solution was kept at a liquid temperature of 5 ° C. or less, and a rotary massage machine was used to perform three times of 10 minutes of operation and 5 minutes of rest for 45 minutes. Filling / casing: 10 to 20 raw meats were packed in bags so as to have a certain thickness, and vacuum-packaged. Heating: Using a low-temperature and low-speed cooking oven using radiant heat, heating was performed for 2 hours and 30 minutes while maintaining the center temperature at 58 ° C. Opening of the bag: The bag was opened and the drip generated in the heating step was removed. Cooling: Allowed to cool at room temperature. Rapid freezing: The center temperature was frozen to about 18 ° C. in a state of looseness. (Note that this step can be omitted and the next step can be performed.) With flour and batter: The batter that has been pregelatinized is adhered using a batter machine. (10) With bread crumbs: Bread crumbs were adhered using a breader machine. (11) Rapid freezing: The product temperature is frozen below 18 ° C below zero. {Circle around (12)} Inspection: The presence or absence of metal and the weight are detected and measured.
The standard is 120 g ± 2 g. (13) Box packing: 70 sheets / box. (14) Freezing storage: Stored in a storage at 25 ° C below zero.

Comparison of oil tone The results of comparison between the product of the present invention and the conventional product were as follows.

[0020]

The main effects of the present invention are: The core temperature of the material is the temperature range where the protein of the material coagulates, and by sufficiently setting the core in a low temperature region below the water separation start temperature, the gravy and the extract of the material do not flow out to the outside, 1. It is kept inside the material, it remains soft and umami, it becomes a source of soft taste, 2. By heating for a long time at a low temperature, it is possible to start the fire to the center while suppressing the shrinkage of the meat, leading to a good yield. 3. The use of a heat-treated material requires only a short frying process, and can be reduced to about 1/5 to 1/8 compared to frying raw meat. 4. A short-time frying treatment can increase the yield of meat to 90% or more, and prevent peeling of clothes and ingredients in the frying process. 5. The bread crumb and batter flour are cut with a single heating so that the taste of the batter is not impaired. The short-time oil adjustment requires less waste oil.

[Brief description of the drawings]

FIG. 1 is a schematic process drawing of the present invention.

FIG. 2 is a cross-sectional view of a frozen tonkatsu made in an example of the present invention.

FIG. 3A is a cross-sectional view showing a frozen state of a conventional frozen tonkatsu, and FIG. 3B is a cross-sectional view showing a state after oil adjustment.

[Explanation of symbols]

 7 meat 8 batter flour 9 bread crumbs

Claims (4)

(57) [Claims] An instant oil-tone type in which a material is heated using a heat-treated material which is heated at a temperature not higher than a water separation action start temperature, wherein a temperature of a material is a temperature range in which a protein of the material coagulates. Frozen food for frying. 2. A heating method using a heating means utilizing steaming, boiling water or radiant heat, wherein the central temperature of the packaged material is a temperature range in which the protein of the material coagulates, and a heat treatment is performed at a temperature at which water separation does not occur. A method for producing frozen food for an instant oil-type fried food, characterized by being dressed using a treated material. 3. An instant oil-tone type in which a material heated at a temperature at which the material has a central temperature within a temperature range in which the protein of the material coagulates and does not cause a water separation action is coated and frozen. A method for producing deep-fried frozen food for use in foodstuffs. 4. An instant oil-type frozen food for deep-fried foods, produced using a method selected from the group consisting of pork, beef, and chicken.