JP2929099B2 - Manufacturing method of frozen food with clothes - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing cooked frozen food with clothing, such as heating after heating in a microwave oven, for example. [0002] Generally, cooked fried foods for prepared foods are
Vegetables, fish and shellfish, meat, and root vegetables were used as dough, and flour, seasonings, texture improving materials, etc. were used as dough, fried with vegetable oil at normal pressure, and frozen and frozen. And
At the time of use, it is heated after thawing or directly by microwave and eats. [0003] However, in the above-mentioned frozen food with frozen clothing, the clothing of the food after heating is considered to be caused by the moisture of the food itself. At present, there is no crispy feeling after cooking, especially immediately after frying, in the so-called sloppy feeling in the clothing portion on the food surface. By the way, in the shrimp fry, squid fries and croquettes such as fried foods and croquettes such as fried foods, the texture of the clothes is an important factor for the quality of foods such as prepared foods. [0004] The lack of crispness in the clothes of the above-mentioned fried products is considered to be due to moisture, and there are several reasons for this. In most cases, the ingredients at the center of the fried food during freezing storage. The movement of moisture from within can be mentioned. This means that moisture is moving even during freezing, and moves to the low-moisture clothing on the surface,
To continue the flow so that the water is in equilibrium,
It is also evident from the fact that the above-mentioned phenomena appear remarkably in foods stored for a long time by freezing. [0005] Further, when the frozen food-stored food is thawed, for example, in a microwave oven or the like, the moisture of the ingredients is evaporated by heating in the microwave oven or the like to reach the clothing portion on the surface, and the moved moisture is removed. During the frozen storage, the moisture that had been ice in the swelling expands, destroying the structure of the garment formed by the flour, and the surrounding water collects to form large water. It is also considered that the presence as a mass increases and the texture changes. Therefore, one method proposed as a means for solving the above-mentioned problem of moisture is to make the clothes thicker than before so that the moisture transferred from the material in the center part is increased. This is an attempt to get the crispness of the garment by holding the garment in the middle of the thick garment and maintaining the low moisture of the garment surface, but in this method, only the garment stands out, It is far from the texture, and is effective for a limited period of time, but time constraints are inevitable. [0007] As another solution, a manufacturing method in which clothes are devised has been proposed as a manufacturing method utilizing the physical properties of the object. For example, a method of coating ingredients with sugar or a method of mixing oil in advance with flour used for batter, coating flour particles with oil, and preventing a change in texture due to moisture have been proposed. However, although these methods have certain effects,
The above-mentioned problem of moisture does not solve the fundamental cause, and its effect varies, and at present, a sufficient texture cannot be obtained. In order to solve the above-mentioned problem after cooking the cooked food with the clothes, the present invention has conducted various experiments and the like. As a result, it has been found that there are problems with the moisture and oil content after frying. Now that we understand this point, we investigate the relationship between these values and texture, and find the optimal moisture value and
By setting the oil content, it is intended to provide a fried food having a crispy garment even after long-term frozen storage and heating and cooking using a microwave oven. [0009] Accordingly, the present inventors have proposed
The present invention has been completed by diligently researching a method of manufacturing a frozen food with clothing for obtaining a good texture of the clothing even after heating and cooking the frozen food with clothing, and the frozen food with clothing according to the present invention has been completed. The production method, in order to achieve the above-mentioned object, to make ingredients mainly on vegetables or seafood, meat and root vegetables alone or as a mixture, and as a batter, seasoning mainly with flour, texture improving material, etc. The mixed water is mixed into a dough and mixed with the ingredients, and the mixture is subjected to a normal frying operation at normal pressure to obtain a primary fried product with a batter, which is immediately frozen, and then the product is frozen. The frozen product is added to -10
0 mm Hg ~ −75 Under reduced pressure of 500 mm Hg, oil temperature 70 ℃ ~ 1
After processing at 40 ° C. and performing a frying operation in a vacuum, excess oil adhering to the periphery of the clothes is removed in the same vacuum by, for example, a centrifugal separator, and the pressure is returned to normal pressure to take out. The feature of the present invention is to perform an operation of reducing the moisture and oil content of the batter of the cooked food with the batter cooked by the primary fry. DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, seasonings and texture improvers mainly composed of flour as clothes for ingredients mainly including vegetables, seafood, meat and root vegetables, alone or as a mixture. When mixed frozen water is eaten after heating in a microwave oven, the frozen food that has been fried at normal pressure becomes soft and loses its texture because of the moisture after heating in a microwave oven. Is believed to be an effect. [0011] In particular, due to the transfer of moisture from the internal ingredients,
The moisture value of the clothing on the front side increases, and the phenomenon that the crispy feeling of the clothing immediately after cooking (freshly fried) does not come out occurs. However, if further consideration is made, not the moisture value as an absolute value but water It is conceivable that subtle differences in texture and tongue may occur depending on the state of existence. [0012] That is, due to the transfer of moisture from the inside, the moisture present in the batter swells immediately after heating and cooking, together with the moisture that has destroyed the structure forming the batter, increases the moisture more than before, The group of water that has become large is scattered, and the distribution of water is different from before, and the mixture with the oil remaining around is different from the freshly fried state, and the moisture and residual water in the entire clothing By changing the ratio with the oil, it is thought that the texture becomes soft and soft. Therefore, the present invention reduces the moisture and oil content in the clothes of the product before heating in a microwave oven, and furthermore, the clothes forming state of the main components (flour, starch, protein) in the clothes is made porous. The present invention was completed by finding a method of preventing the effect of moisture transfer from ingredients by rapidly freezing after the first frying, then lowering the contained water evaporation temperature and frying under reduced pressure in order to change to the physical properties. Things. The present invention will be described in more detail. First, vegetables,
Fish, seafood, meat and root vegetables are cut into small pieces, and ingredients are made mainly from those alone or as a mixture, and as a batter, flour is mainly mixed with seasoning, texture improving material, etc. The base is adhered to the above-mentioned ingredients or the ingredients are mixed with the above-mentioned base, and then the above-mentioned ingredients are made to adhere to a batter under normal pressure at 150 to 200 ° C., preferably 17 ° C. The first frying is performed in oil at 0 to 180 ° C., and the base is reduced in moisture content and molded. Next, the above-mentioned molded product which has been subjected to primary frying and solidified so as not to lose its shape is rapidly frozen at −30 ° C. for at least 10 minutes, preferably for 20 minutes. The molded product is reduced under reduced pressure, for example, −100 mm Hg to −75
0 mm Hg at low temperature, e.g. 70 ° C to 140 ° C in edible oil
After processing for about 5 to 20 minutes and frying in vacuum, excess oil adhering around the clothes is removed in the same vacuum using, for example, a centrifuge, and the product is returned to normal pressure and commercialized. Things. The quick freezing of the solidified molded product which has been subjected to the primary frying is for the purpose of enhancing the resilience of the product. A method of performing frying under reduced pressure immediately after the primary frying without performing the rapid freezing. In the above, the curing by heat denaturation of the ingredients, particularly the thermal denaturation of the protein, is remarkably changed, and as a result, even if heated in a microwave oven, it is far from ready to eat. However, in the embodiment of the present invention, by performing the quick freezing step after the above-mentioned primary frying, the evaporation of water from the frozen state turns the clothes and other ingredients into a porous state after drying. The difference from the product without freezing is significant. This is presumed to be due to shrinkage of the ingredients in the reduced-pressure drying step in the case where the ingredients are not frozen. This is because the ingredients are made porous by realizing water evaporation with reduced shrinkage due to freezing. The above-mentioned frying under reduced pressure is because the evaporation of moisture is promoted because of the reduced pressure, and the evaporation of moisture in the ingredients proceeds even at a relatively low temperature. The oil temperature is set at a relatively low temperature of 70 ° C. to 140 ° C.
Therefore, a product with clothing in which the moisture content of ingredients is reduced without fear of scorching of the clothing surface can be obtained. Further, as described above, since the pressure is under reduced pressure, it is possible to remove necessary moisture from the ingredients by selecting the conditions such as the temperature and the processing time. Further, after the frying operation in a vacuum, the excess oil adhering around the clothes is removed in the same vacuum by, for example, a centrifugal separator or the like, and the reduced pressure is broken to normal pressure, and then shipped as a product. According to the method of the present invention,
The moisture of the batter can be adjusted, and the water that has migrated from the inside due to the porous nature of the batter forming material is absorbed by the batter forming material, preventing the deterioration of the texture due to the mixed state with the batter remaining oil, and further reducing the batter remaining oil. By greatly reducing the effect, the effect of preventing the deterioration of the texture is increased. The above-mentioned state cannot be realized by the normal pressure fry. For example, when the fry is fried until the water content is sufficiently reduced, the clothes are burnt and become black, and when the temperature is lowered to prevent this, the batter becomes dark. However, the fried product that has lost the original crispness of the fry will be something different.
Furthermore, the phenomenon of making the batter forming material porous does not occur in the normal-pressure fry, and the product according to the method of the present invention cannot be expected. EXAMPLE A mixture of white fish fillets (10 g / piece) and water mixed with a commercially available flour-based mix for tempura was added to the mixture. g / piece, fried in palm oil at 170 ° C for 2 minutes, and in order to produce a normal fried product, the raw material with the batter was put in palm oil at 170 ° C, It was decided indefinitely, and when the froth became small, it was picked up to obtain a regular product and a primary fried product. After the completion of the primary fried product,
Freeze at 30 ° C for 20 minutes, and use a vacuum gauge to
Perform frying in palm oil at 100 ° C for about 5 minutes under reduced pressure of mmHg, deoil after completion of frying, confirm that the pressure has returned to normal pressure after breaking the vacuum, Take out. Freezing / decompression of the above normal product and the method of the present invention
Freeze the low-temperature fried products in a freezer at −30 ° C. and store them in a refrigerator for one month.
The sensory test was performed at 0 W for about 40 seconds. then,
The water content and oil content of each of the ordinary product and the product according to the method of the present invention were measured and found to be correlated with the results of the sensory test. The water content of the product A according to the above-mentioned usual manufacturing method,
Table 1 shows the oil content, and Table 2 shows the moisture and oil content of the product B according to the method of the present invention. In Tables 1 and 2, the numerical values are expressed as moisture / solids / oil / solids. Sample N _O is N _O .1: A product mainly made of starch in the batter N _O .2: A mix tempura flour in the batter (mainly flour) N _O .3: B Company mix tempura flour batter as shown in (flour mainly) table 2, the product of the contents of moisture of the invention of N _O 1,
Although the oil content is higher than that of the normal product "Table 1". In other respects, it can be seen that the product of the present invention has much less moisture and oil content, regardless of the contents and clothes, than the product of the ordinary method. [Table 1] [Table 2] [0027] mentioned above, shows the respective product functional test shown in Tables 1 and 2 in Table 3, functional in the Table 3, the standard as N _O 3 -A, the same hand "0" if there is, +1 and +2 if it is good, -1 and-if it is bad
A rating of 2. [Table 3] According to the method for producing frozen food with clothing according to the present invention, vegetables, seafood, meat, and root vegetables are cut into small pieces, and ingredients are made mainly from a single product or a mixture thereof. A base made by mixing and adding a seasoning and a texture-improving material mainly to flour as a batter, and attaching the base to the ingredients or mixing the ingredients with the base.
The above-mentioned ingredients to which clothes are attached are firstly fried by a normal fry operation, and are formed by reducing the water content of the base. Next, the molded product that has been subjected to the primary frying and solidified so as not to lose its shape is rapidly frozen at −30 ° C. for at least 10 minutes, preferably for 20 minutes. −100 mm Hg to −7 Under reduced pressure of 500 mm Hg
Treat in cooking oil at a low temperature of 0 ° C to 140 ° C for about 15 to 20 minutes, and after frying in a vacuum, remove excess oil adhering around the clothes in the same vacuum and remove to normal pressure. Put it back and take it out. . Therefore, according to the method of the present invention,
The moisture of the batter can be adjusted, the moisture that has migrated from the inside due to the porous nature of the batter forming material is absorbed by the batter forming material, and the deterioration of the texture due to the mixed state with the remaining batter of the batter is prevented. Greatly reduces the effect of preventing the texture from being deteriorated.

Claims (1)

(57) [Claims] [Claim 1] Make ingredients mainly from vegetables, seafood, meat and root vegetables alone or as a mixture, and as a batter, mix plant proteins mainly with flour, This mixed water is mixed with the ingredients, and the mixture is subjected to a normal frying operation at normal pressure to obtain a primary fried product with a batter, which is immediately frozen, and then the frozen product is subjected to- 100 mm H g ~
The oil was treated under a reduced pressure of −750 mm Hg at an oil temperature of 70 ° C. to 140 ° C., subjected to a deoiling operation, returned to normal pressure and taken out, and was cooked in the above-mentioned primary fry. A method for producing frozen food with clothing, comprising performing an operation of reducing the moisture and oil content of the clothing with cooked food.