JP3121305B2 - Manufacturing method of fried frying food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a crisp crust of a garment, simply by reheating it in a microwave oven, even after fried food, such as fried, croquette, and cutlet, has been stored for a long time at room temperature or under freezing. The present invention relates to a fried food with fried food that can reproduce the texture of the food.

[0002]

2. Description of the Related Art Conventionally, in the case of fried foods for microwave cooking, in the case of fried breaded bread, a batter obtained by dissolving raw materials such as flour, starch, oil and fat, and a stabilizer with water is used as an ingredient (medium seed, oil fry). Material), breadcrumbs are added thereto, and then fried with frying oil at about 170 to 180 ° C. In this case, in addition to the once-attaching means for attaching the batter and the bread crumb once, the twice-attaching method of applying the clothes twice is also widely used. In the case of frozen fried food, freeze immediately thereafter.

[0003] The fried food produced in this way, whether stored at room temperature or frozen and stored, absorbs moisture as the storage period becomes longer. When these are heated in a microwave oven, the clothes absorb moisture evaporating from the ingredients (medium species), and as a result, the texture unique to crispy fried foods is lost.

[0004] In order to improve this point, several methods have conventionally been tried. As a conventional technology,
A method for producing fries (Japanese Patent Laid-Open No. 6-339345) for preventing liquid from being transferred to the surface of a garment by absorbing liquid fats and oils into the inner layer of breadcrumbs when the garment is applied twice; A method for producing a fry for microwave ovens using bread crumbs mixed with rice flour to prevent migration of sponge moisture by adhering oil and inhibiting adsorption of water vapor (Japanese Unexamined Patent Publication No. 8-154596). Bread crumbs (Japanese Unexamined Patent Publication No. 8-182472) that can maintain a crisp and crispy texture by delaying water absorption.

[0005]

In recent years, the demand for frozen foods has further increased with changes in eating habits, and frozen food manufacturers have been selling frozen fried foods for microwave cooking one after another. With raw materials and clothing technology, the crispy texture of the clothing has been lost due to moisture absorption of the clothing during frozen storage and moisture transfer during microwave heating, and it cannot be said that the quality is sufficient. That is the state of the art.

In view of the current state of the art, the present inventors can maintain the crispy texture of clothes after heating in a microwave oven even when the storage time at room temperature and the storage period in freezing are extended. It was set as a technical subject to newly develop a fried frying food and a method for producing the same. Also,
Many of the conventional products use the twice-applied method. The clothes are too thick, the overall flavor is poor, the amount of oil absorption is large, and the calories are required to be improved. It was set as a technical task to develop a new technique for obtaining a satisfactory quality in terms of calories from the viewpoint of simplification, good flavor and satisfactory calories. That is,
The present inventors have set the development of a new technology that can achieve a quality of at least two-time clothing by a one-time application method as a problem to be solved.

[0007]

Means for Solving the Problems The inventors of the present invention have studied from various aspects to solve the above-mentioned problems. As a result, in the production of fried food with frying, liquid fats and oils were adhered to the clothing surface after frying. Then, completely unexpectedly,
It has been found for the first time that the moisture absorption of clothes is reduced, the crispy texture is maintained for a long time, and when the freezing treatment is performed, a good texture can be maintained even when the freezing period is prolonged.

[0008] In particular, in the case of freezing, it was also recognized that frost formation was less likely to occur in the case where fats and oils were attached than in the case where they were not attached. This is because the oil runs out quickly after frying,
By filling an appropriate amount of liquid fat and oil on the surface layer of the breadcrumbs that have become porous and the batter layer surface that is the base of the breadcrumbs, the barrier property against migration of sponge moisture is dramatically improved,
This is probably because the surface bread crumbs themselves are also less liable to absorb moisture.

The present invention has been made based on these useful new findings,
As a result of further study, it was finally completed. Hereinafter, the present invention will be described in detail.

In the present invention, the fried food with fried food is defined as flour, fish meat, meat, vegetables, starch, and various seasonings by adding an appropriate amount of water to a material or without adding it in a conventional manner. The product is kneaded well and molded, and the resulting molded product is covered with bread crumbs and batter, and includes all foods fried in an oil bath at about 180 ° C. for 5 to 10 minutes. Non-limiting examples include croquettes;
Fried seafood such as fish and shrimp; fried vegetables; pork cutlet,
Cutlets such as beef cutlet and menchi cutlet, and the like.

In addition, the fried food according to the present invention includes various medium types (ingredients, fried materials) as described above.
In addition to breaded fried foods manufactured using the above method, fried foods having a coarse-mesh solid such as cracker powder adhered to the surface are also widely included.

As the liquid fats and oils to be adhered to clothes, any of edible vegetable fats and oils and / or animal fats and oils can be used as appropriate. Is included in the present invention, so that even a solid fat can be used.

The fats and oils used in the present invention include:
The following are non-limiting examples: soybean oil, rapeseed oil, sesame oil, safflower oil, rice bran oil, olive oil, coconut oil, butter, lard, het, various fish oils, and mixtures thereof.
Also, salad oil, tempura oil, frying oil, other compounded oils, and various commercially available fats and oils can be used freely. In the present invention, these fats and oils are kept at room temperature for 2 hours.
It is used in a liquid state at a temperature of about 00 ° C.

As a method of adhesion, any method such as spraying, coating, dipping, frying and then frying twice with another fryer can be used as long as the method is to bring oils and fats into contact with clothes. The fats and oils are brought into contact with at least a part of the entire clothing, but it is more preferable to apply the fats and oils over the whole of the clothing. In the present invention, fats and oils are at room temperature to 200
° C., preferably in a temperature range of 130 to 200 ° C., but it is sufficient to suppress the deterioration due to excessive heating of the oil,
In addition, if it is particularly desired to improve the cutting of the oil, the fat or oil to be attached is preferably used at an oil temperature of 150 to 180 ° C.

The amount of fats and oils to be adhered can be adjusted in consideration of the finished quality by the spray amount, the temperature of the fats and oils, the contact time, and the like, and is not strictly specified. Since it is felt, it is desirable that the content is 0.5 to 15%, preferably 1 to 10% with respect to the product weight after frying. In addition, the contact time is preferably less than 40 seconds, preferably less than 30 seconds when completely immersed in the oil or fat. In the case of the method, the contact time may be determined according to this.

[0016]

EXAMPLES Next, the effects of the present invention will be verified with reference to Examples and Comparative Examples of the present invention, but the present invention is not limited to these. Hereinafter, the basic parts of these Examples and Comparative Examples will be described collectively.

First, a batter mix U-86 for microwave fry was added to a medium croquette produced according to a conventional method.
9 (manufactured by RIKEN Vitamin Co., Ltd.), soybean white squeezed oil, and water in a ratio of 1: 2: 4, respectively, to which a batter (hereinafter referred to as batter A) was adhered, and raw bread crumbs were added thereto to obtain 170-1.
The mixture was completely fried at 80 ° C. until the core temperature reached 80 ° C. (applied once).

[0018] In the pasting method commonly used for microwave cooking fries, a batter prepared by mixing a batter mix U-868 (manufactured by Riken Vitamin Co., Ltd.) with water in a ratio of 1: 2 is used. Was adhered to the seeds, 6 to 10 mesh dry bread crumbs were attached as the primary bread crumbs, and the above-mentioned batter A was further attached, and then the raw bread crumbs were attached and completely fried.

Regarding the adhesion of fats and oils, spray on the front and back surfaces (about 1 g for a 30-40 g prototype), or fry oil (usually using soybean oil) at room temperature to 180 ° C. several tens of seconds after frying. ) For 10 seconds or 30 seconds.

All the prototypes were rapidly frozen at -35 to -40 ° C.

[0021]

Example 1 The above-mentioned clothes were applied once, fried, and about 1 g of room temperature frying oil was sprayed on the front and back surfaces of the clothes.

[0022]

Example 2 The above-mentioned clothing was applied once, fried, and then immersed in frying oil at room temperature for 10 seconds.

[0023]

Example 3 The same treatment as in Example 2 was repeated except that the temperature of the oil to be immersed was 80 ° C.

[0024]

Example 4 The same treatment as in Example 2 was repeated, except that the temperature of the oil to be immersed was 130 ° C.

[0025]

Example 5 The same treatment as in Example 2 was repeated, except that the temperature of the oil to be immersed was set at 180 ° C.

[0026]

Example 6 Example 5 was repeated except that the immersion time was 30 seconds.
The same processing as above was repeated.

[0027]

[Comparative Example 1] The above-mentioned garment was applied once, and only grease was applied.

[0028]

Comparative Example 2 The above-mentioned clothes were applied twice, and only grease was applied.

The samples obtained in the above Examples and Comparative Examples were 1
After 2 hours of refrigeration at 0 ° C., the process of storing at -20 ° C. freezer for 2 hours or more was performed once, and the process was repeated for forced deterioration. This is a method used as an indicator of state change during long-term frozen storage,
Long-term frozen storage corresponds to approximately 1.5 months and 3 months, respectively. These were thawed and heated in a household microwave oven, and were evaluated after reaching a core temperature of 50 ° C. or higher.

As an evaluation method, a crispy feeling of the clothes is expressed by two items of "hardness" and "crispness" using a sensory evaluation method by five specialized panels, and a state equivalent to freshly fried is 5 points.
The points were indicated by the average score obtained by performing a five-step evaluation. In addition, the greasyness of the clothes when eaten was represented by x △ ○ ◎ in order from the worst one. Table 1 shows the evaluation results of each sample.

[0031]

[Table 1]

From the above results, it was found that when oil was applied to the clothes after frying, the oiliness tended to be somewhat increased when immersed in low-temperature oil. Regarding the texture, in all cases, the improvement in the cooking quality of the microwave oven more clearly than that of the untreated food was recognized (Examples 1 to 5).
6). In addition to the immersion treatment, good quality was also obtained when adhesion was performed by spraying (Example 1). High temperature (18
(0 ° C.) for 30 seconds in oil, the adhesion of the oil was insufficient and a lower quality evaluation was obtained than in the case of 10 seconds of immersion. 5, 6). In addition, with the oil attachment treatment, it was possible to obtain an excellent microwave cooking quality equal to or higher than the quality of the conventional twice-attached clothes with the once-attached clothes (Examples 1, 4, 5, and 5). 6).

[0033]

The fried frozen food using the method of the present invention has less deterioration in quality during frozen storage than before, and has a more crisp texture when thawing in a microwave oven. Further, the fried food according to the present invention retains a freshly crispy texture even when stored at room temperature without freezing.

────────────────────────────────────────────────── ─── Continued on the front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/176 A23L 1/01 JAFIC file (JOIS)

Claims (4)

(57) [Claims] 1. A method for producing a fried food, characterized by immersing in frying oil at 130 to 200 ° C., preferably 150 to 180 ° C. for less than 40 seconds, preferably for less than 30 seconds, after frying. 2. The method according to claim 1, wherein the amount of the liquid fat or oil adhering after the frying is 0.5 to 15%, preferably 1 to 10%, based on the weight of the product. 3. A fried fried food product produced by the method according to claim 1 or 2. 4. The fried fried food product according to claim 3, which is stored at room temperature or frozen.