JP3092734U - Frozen croquettes - Google Patents

Abstract

(57) [Abstract] [Problem] A frozen croquette has a considerable thickness even if it is of an oval type (flat type), and it takes a considerable time to sufficiently heat the center of the croquette body during frying. Take it. SOLUTION: A hole 2 having a predetermined size is formed near the center of a croquette main body 1 so that heating can be performed from the inner surface of the hole 2 at the time of frying, so that the heating time can be shortened. Further, by providing a frozen croquette in which the croquette body 1 with a hole and the ingredient sauce 3 prepared with high viscosity are provided, the hole 2 of the croquette body can be used as a filling space for the ingredient sauce 3 during eating. I do.

Description

[Detailed description of the device]

[0001]

[Technical field to which the device belongs]

  The present invention relates to a frozen croquette that is stored in a frozen state and is oiled at the time of eating. To do.

[0002]

[Problems to be solved by conventional techniques and devices]

  Frozen croquette is very convenient because it is easy to store and can be eaten with simple cooking. It is popular. That is, frozen croquettes are frozen at restaurants or ordinary households. It is frozen and stored in the refrigerator, and at the time of eating you can take out the required number and fry the oil as it is. It can be served as warm croquette.

[0003]   By the way, frozen croquette is generally formed in a thick shape such as an oval type or a bale type. In addition, it is stored frozen at a very low temperature (for example, about -18 ° C). Incidentally, small The size of the frozen croquette is about 20 to 25 mm over the entire surface. The croquette has a greater thickness (for example, about 30 to 40 mm).

[0004]   When eating, remove the frozen croquette from the freezer and keep it in the frozen state. Oil with hot oil (for example, oil temperature 170-180 ° C). Heat is transferred from the outer surface to the inner layer.

[0005]   However, the frozen croquette has a considerable thickness even if it is an oval type, and the inner layer ( It took a considerable amount of time to be sufficiently heated to the center. For example, small Frozen croquettes with a size of about 20 mm and an oil temperature of 170-180 ° C Then, it took about 4 minutes for the product temperature in the center to reach the target value of 75 ° C. In this way, if the frying time becomes longer, it will be heated more than necessary and The area near the surface was sometimes scorched.

[0006]   In view of the above problems of the conventional frozen croquette, the present invention can shorten the frying time. To provide frozen croquette that can be added with other functions. Has an aim.

[0007]

[Means for Solving the Problems]

  The frozen croquette of the present invention has bread crumbs on the outer layer of croquette seeds formed into a predetermined shape. The uncooked croquette that has adhered is frozen, and it is eaten by frying at the time of eating. It is a thing.

[0008]   The shape of frozen croquettes is generally oval or bale, but any other suitable shape. A shape (for example, a circle or a rectangle) can be adopted. In addition, oval-shaped frozen croquettes The thickness of ke is about 20 to 25 mm, and the thickness of bale-type frozen croquette is more than that ( For example, about 30 to 40 mm). Also, as a type of croquette, potato croquette Keshi, pumpkin croquette, shrimp croquette, beef croquette, etc. can be used.

[0009]   The frozen croquette of the present invention penetrates in the thickness direction near the center of the croquette body. A hole having a predetermined size is formed therethrough. This hole oils frozen croquette Sometimes frying oil penetrates and heats from around the center of the croquette body. is there.

[0010]   This hole may be only one, or a plurality of holes (for example, 2 to 4) with an appropriate interval. It may be provided. The inner diameter of this hole is such that frying oil can enter when frying. If so, it can be set to an appropriate size.

[0011]   By the way, frozen croquette is molded of medium type → battered → bread crumbs → frozen, Although it is manufactured in the process called, it is necessary to attach batter and bread crumbs to the inner surface of the hole. It is important to note that the above holes must be completely penetrated in the thickness direction of the croquette body (for example, In the case of battering or bread crumbs, the batter And bread crumbs fill the dents, creating a croquette filled with batter and bread crumbs. Will end up. In addition, the inner diameter of the hole is, for example, a small diameter of 10 mm or less at the stage of intermediate seeding molding. If so, in the process of battering or bread crumbing, the batter or pattern is put on the inner surface of the hole. In some cases, the inner diameter of the hole should be 1 It is preferably about 5 mm or more.

[0012]   The frozen croquette of the present invention is a set of the croquette body and ingredient sauce. Can be provided. In this case, make the opening area of the holes in the croquette body 2 to 5 cm2. Set. As the ingredient sauce, hold it in the state that it is packed in the hole of the croquette body. Use the one prepared to have a viscosity as high as possible. That is, this ingredient sauce is at room temperature With almost no fluidity and a viscosity that does not separate by self-weight To use. Examples of this ingredient sauce are salad sauce, tuna mayonnaise, Egg sauce etc. can be used. This ingredient sauce is a container (eg plastic bag) It should be sealed and packaged together with the croquette body and stored and distributed in a frozen state. Be done.

[0013]   The opening area of the hole is smaller than 2 cm2 (for example, a circular hole with a diameter of about 16 mm). , The amount of ingredient sauce packed into it decreases, while the opening area of the hole If it becomes larger than 5 cm2 (for example, a circular hole with a diameter of about 25 mm), it will be packed there. The amount of ingredient sauce to be added becomes larger than necessary and the ingredient sauce has high viscosity. May not be able to hold the ingredient sauce in the hole (if the ingredient sauce falls from the hole ).

[0014]   The frozen croquette of the present invention is cooked with oil at the time of eating. Ke is soaked in frying oil (oil temperature 170 to 180 ° C.) in a frozen state. Then, The frying oil also penetrated into the hole near the center of the croquette body, exposing the entire exposed surface of the croquette body. Fried oil comes into contact with. Therefore, not only the bottom, top, and side surfaces of the croquette body It is also heated from the inner surface of the hole near the center. Also, multiple holes are provided in the croquette body. On the other hand, the inner surface of each hole is also heated.

[0015]   Also, as described above, a frozen croquette in which the croquette body and the ingredient sauce are set as a set. Then, thaw the ingredient sauce (container) before frying the croquette body. Keep it. Then, after frying the croquette body in the same manner as above, the ingredients Squeeze the sauce from the container, and put the ingredient sauce inside the hole to a predetermined depth (eg Fill up to half depth), and also raise the height slightly above the rim upper surface of the hole. It At this time, the ingredient sauce has a high viscosity (it does not flow and does not separate by its own weight) Therefore, the ingredient source remains held in the hole portion. So in this case Can eat the fried croquette with the ingredient sauce.

[0016]

[Effect of device]

  The frozen croquette of the present invention has the following effects.

[0017]   First of all, since there is a hole near the center of the croquette body where frying oil can enter, The inner surface of the hole near the center as well as the lower surface, upper surface and side peripheral surface of the croquette body when oiling Is heated at the same time, and the inside of the croquette body is heated to the target temperature (for example, 75 ° C). This has the effect of shortening the time required for heating. Also, like this, oil The effect of reducing the burning time can prevent the surface of the croquette body from burning. There is also.

[0018]   Also, if the croquette body is provided with multiple holes, the inner surface of each hole will also be applied. Since it is heated, the entire interior of the croquette body can be heated to the target temperature in a shorter time. There is an effect.

[0019]   Furthermore, in the frozen croquette that sets the croquette body and the above ingredient sauce, Since the ingredient sauce is prepared with high viscosity, the ingredient sauce was packed in the hole. Can be used as a filling space for the ingredient sauce. Has the effect of

[0020]

[Embodiment of device]

  The frozen croquette of the embodiment of the present application will be described with reference to FIGS. Shows the first embodiment, FIG. 5 shows the second embodiment, and FIG. 6 shows the third embodiment. Has been done.

[0021] Frozen croquettes in the first embodiment shown in the first embodiment FIG. 1, the croquettes body 1 is constituted by a set of the ingredients source 3 of containers to be added to the croquettes body 1 during eating .

[0022]   In the first embodiment, the croquette body 1 is molded into an oval shape mainly with potatoes. The one that has been adopted is adopted. In addition, the croquette body 1 of the first embodiment has, for example, a long diameter dimension. The size is 90mm, the minor axis size is 60mm, and the thickness is about 20mm. It

[0023]   In the central portion of the croquette body 1, one hole 2 is formed so as to penetrate in the thickness direction. This The hole 2 of the croquette body 1 according to the first embodiment has a major axis dimension of 30 mm and a minor axis dimension of 15 mm. It is formed in an oval shape with a size of about mm. Therefore, the opening area of this hole 2 is about It is 4 cm2.

[0024]   As shown in FIGS. 1 and 2, the ingredient sauce 3 set on the croquette body 1 is It is housed in a container (for example, a plastic bag) 4 in a sealed state. This ingredient sauce As shown in FIG. 3 and FIG. 4, 3 is packed in the hole 2 of the croquette main body 1 and kept. The one prepared to have a high viscosity that can be held is used. That is, this ingredient sauce 3 Has a viscosity such that it has almost no flowability at room temperature and does not separate by its own weight. Use what you have. As the ingredient sauce 3, for example, salad sauce or Tuna mayonnaise and egg sauce can be used.

[0025]   The croquette body 1 and the ingredient sauce 3 contained in the container 4 are shown in FIG. 2, for example. As shown in the figure, with a predetermined number (4 in the example of FIG. 2) put in the tray 5, It is packaged, stored and distributed in a frozen state.

[0026]   The frozen croquette of the first embodiment is prepared by frying the croquette body 1 at the time of eating. However, the croquette body 1 remains in a frozen state at a high temperature (for example, 170 to 180 ° C.). Soak in deep frying oil. Then, frying oil penetrates into the hole 2 of the croquette body 1, The frying oil contacts the entire exposed surface of the croquette body 1. Therefore, the croquette body 1 Not only the bottom surface, the top surface, and the side peripheral surface, but also the inner surface of the hole 2 near the center is heated at the same time, To shorten the time to heat the inside of the croquette to the target temperature (for example, 75 ° C). You can

[0027]   By the way, the inside of the croquette is heated to a target temperature of 75 ° C with frying oil with an oil temperature of 170 to 180 ° C. It took about 4 minutes to heat with a conventional frozen croquette without holes, but with the same weight of the first The frozen croquette of the embodiment could be achieved in about 3 to 3.5 minutes.

[0028]   In the case of frozen croquette with the ingredient sauce 3, the croquette body 1 Before soaking, thaw the ingredient sauce 3 in a container beforehand (for example, naturally thaw or running water). Thaw) Then, after frying the croquette body 1 as described above, the container Squeeze the filled ingredient material source 3 out of the container 4 to obtain the ingredient as shown in FIGS. 3 and 4. When the material source 3 is filled into the hole 2 to a predetermined depth (for example, half depth), Then, a little height is also raised on the upper surface side of the rim of the hole 2. At this time, the ingredient sauce 3 Is a highly viscous property (it does not flow and does not separate by its own weight), so the ingredient sauce 3 remains held in the hole 2 part. Therefore, the croquette body 1 and the ingredient sauce 3 You can eat with. In this case, the hole 2 of the croquette body 1 It can be used as a filling space.

[0029] In the refrigeration croquettes of the second embodiment shown in Second Embodiment FIG. 5, in the vicinity of the center of the croquette body 1 forms two holes 2,2 so spaced major axis direction. In the second embodiment, the holes 2 and 2 each have a perfect circular shape with a diameter of about 16 mm, and the opening area of one hole 2 is about 2 cm2 (a total of two holes is about 4 cm2). There is. Even in the frozen croquette of the second embodiment, the croquette body 1 and the ingredient sauce 3 contained in the container 4 (the same as in the first embodiment) are set.

[0030]   Then, in this second embodiment, when the croquette body 1 is oiled, two holes are formed. Deep frying oil intrudes into 2 and 2 respectively, and heats it from the two places near the center. Become. Therefore, the temperature inside the croquette body 1 near the center can be set in a shorter time. It can be heated to, for example, 75 ° C. Also, the croquette body 1 after frying When eating, the ingredient sauce 3 can be divided into two holes 2 and filled. Wear. At the time of eating, fill the ingredient sauce 3 into only one hole 2 if desired. May be.

[0031] Frozen croquettes according to the third embodiment shown in Third Embodiment FIG. 6 is molded croquettes body 1 in bale form. The croquette body 1 is formed with a single hole 2 at its center in the length direction. The diameter of the hole 2 can be appropriately set within the range of 16 to 20 mm. In the frozen croquette of the third embodiment, the croquette body 1 and the ingredient sauce 3 contained in the container 4 (the same as in the first embodiment) are set.

[0032]   Also in the case of the third embodiment, when the croquette body 1 is oiled, it is fried in the hole 2. Oil penetrates and heats the croquette body 1 from the center as well. The inside of the body 1 can be heated in a short time. Also, the croquette body after frying When eating 1, the ingredient sauce 3 can be filled in the hole 2.

[0033]   By the way, in each of the above-described embodiments, the croquette body 1 and the ingredient sauce 3 are set as a set. Then, the hole 2 of the croquette body 1 can be used as a filling space for the ingredient sauce 3. Due to this, the opening area of the hole 2 is formed in the range of 2 to 5 cm2, but the opening surface The reason for limiting the product to this range (2 to 5 cm2) is as follows. That is, the opening of the hole 2 If the area is smaller than 2 cm2, the amount of ingredient sauce 3 packed in it will be small. On the other hand, when the opening area of the hole 2 becomes larger than 5 cm2, the ingredients Even if the amount of the sauce 3 becomes unnecessarily large and the ingredient sauce 3 has a high viscosity, the holes 2 It may not be possible to hold the ingredient sauce 3 inside (the ingredient sauce 3 falls from the hole 2 To). The shape of the hole 2 is not limited to the elliptical shape or the circular shape as in the above embodiment, For example, a suitable shape such as a square, an ellipse, or a gourd can be adopted.

[0034]   In another embodiment, only the croquette body 1 without the ingredient sauce 3 set The frozen croquette of can be provided, but in that case, the size of the hole 2 (opening area) is as above. It is not necessary to limit to the range of 2-5 cm2, and battering or panning is applied to the inner surface of the hole. The powder can be satisfactorily powdered, and frying oil penetrates during frying to heat it from the inner surface of the hole. Anything you can get. Therefore, as the croquette body 1, for example, a ring shape (there is Or a donut shape) and a large diameter hole is formed in the center.

[Brief description of drawings]

FIG. 1 is a perspective view of a frozen croquette according to a first embodiment of the present application.

FIG. 2 is a plan view of the frozen croquette of FIG. 1 in a packaged state.

FIG. 3 is an explanatory diagram when eating the frozen croquette of FIG. 1.

4 is a sectional view taken along line IV-IV in FIG.

FIG. 5 is a perspective view of a frozen croquette according to a second embodiment of the present application.

FIG. 6 is a perspective view of a frozen croquette according to a third embodiment of the present application.

[Explanation of symbols]

1 is a croquette body, 2 is a hole, 3 is a sauce for ingredients, 4 is a container (bag), and 5 is a tray.

Claims (3)

[Scope of utility model registration request] 1. A frozen croquette comprising a croquette body (1) having a hole (2) of a predetermined size penetrating in the thickness direction near the center thereof. 2. The frozen croquette according to claim 1, wherein a plurality of holes (2) are formed. 3. The croquette main body (1) according to claim 1 or 2, wherein the opening area of the hole (2) is 2 to 5 cm 2, and the viscosity is high enough to be held in the hole (2) in a packed state. A frozen croquette characterized by including the prepared ingredient sauce (3) as a set.