JP3316055B2 - Frying fried food and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention provides a good crispy property by heating in a microwave oven or an oven, even after storing fried foods such as fried, tempura, croquette, and frozen fried foods for a long time. It is intended to obtain fried frying food.

[0002]

2. Description of the Related Art Generally, frozen croquettes are made of wheat flour, rice flour,
A mixture prepared by dissolving ingredients such as fats and oils and stabilizers in water is added to the ingredients, and then bread crumbs are added, fried at about 180 ° C. and frozen. When a general frozen croquette manufactured in this way is heated in a microwave oven, the clothes absorb the moisture evaporating from the seeds (ingredients) and become a sticky texture, not only spoiling the taste of the croquette, Croquette loses its commercial value. JP-A-2-283248 discloses a method for producing a fried food in which the flavor of the fried seed is less deteriorated due to evaporation of water in the fry, and after the fry, a good texture is maintained for a long time. Is coated with an edible aqueous solution of pullulan, oblate, gelatin or the like. However, even in this method, when the storage period is prolonged, those cooked using a microwave oven have a disadvantage that they have no crispy property and have a sticky texture.

[0003]

DISCLOSURE OF THE INVENTION The present invention reduces the migration of moisture generated from ingredients during frying to a garment,
The texture of the clothes immediately after the frying is good, and the texture of the clothes can be kept well even if frozen and stored for a long time, and the flavor and texture deteriorate even when reheated by a microwave oven or an oven. It is an object of the present invention to provide a fried frozen fried food product having a reduced amount of crispy and a reduced crispy property of clothing, and a method for producing the same.

[0004]

According to the present invention, in order to achieve the above object, 5% to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the ingredients, and further, the clothing is used. It is a fried fried food characterized by being covered with and fried. Further, the present invention is characterized in that 5 to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the ingredients, and the ingredients are further garnished and fried. This is a method for producing fried food.

[0005] The fried food which is the object of the present invention is a food material such as poultry meat, seafood, vegetables and the like, and powdered starch syrup and / or dextrin is used in an amount of 5 to 30% by weight based on the material. The fried food may be of any size, shape, or the like, as long as it is covered or dipped, further battered with a batter solution and fried or frozen. Further, the bread crumbs may be further coated with bread crumbs, or the bread crumbs may be further coated with fine batter as a batter, coated with fine batter, further coated with main batter, and then fried and frozen.

For example, croquettes such as cream croquettes and potato croquettes, fried cutlets such as tonkatsu, chicken cutlets, and menchikatsu, tempuras such as shrimp tempura, aji tempura, vegetable tempura, and nuggets such as chicken nuggets are included. .

Further, the fried food of the present invention is cooked in a microwave oven or an oven during eating, so that the fried food is preferably a bite-sized fried food, since simplicity and instantaneousness are emphasized. It is. With a bite size, cooking does not require much time, and the amount of steam generated from the ingredients does not become excessive or concentrated, so the amount of steam passing through the clothing part is small, and the crispyness of the clothing is maintained. It is effective for Next, the fried food means that the fried food is heated by the fry processing until it is almost in an edible state, which is a so-called fry, and at least if the ingredients are already cooked. Fried foods from the degree of solidification of clothing to the level of fire through ingredients are also included.

[0008] The term "for microwave or oven cooking" refers to a fry which is reheat-cooked in a microwave or oven without frying when eating. Microwave oven includes small range used at home, large range for business,
The oven includes a gas oven, an electric oven, an oven toaster and the like. The fried food before being cooked is in a frozen state. The freezing also includes a so-called frozen chill that is stored frozen and distributed in a refrigerated state.

Next, the coating material of the present invention will be described. In making the present invention, the present inventor has found that the above object can be achieved by spraying powdered starch syrup and / or dextrin around ingredients. In other words, by spraying sugar around the ingredients, as the temperature of the ingredients (middle species) rises during frying, the water that evaporates from inside the middle species can be adsorbed, and the middle species during storage can be absorbed. It was found that the transfer of water from the garment to the garment was prevented and that a good texture like the garment immediately after frying could be maintained for a long time. In the present invention, foods that can be used as ingredients are croquettes, seafood, meat, poultry, vegetables, etc., but any effect can be obtained, particularly in the crispy properties of croquettes with high moisture content. It is.
DE (dextrose eq) is used to express the sugar composition of starch.
uivalent) is widely used. The reducing sugar is measured as glucose, and the ratio of the reducing sugar to the solid content is defined as DE.
As shown. Looking at powdered starch syrup, dextrin, and the like, which were effective as a coating agent, as an index of DE, in the case of powdered starch syrup, the DE was in the range of 25 to 35, and among them, DE30 had the most excellent effect. . In the case of dextrin, DE was in the range of 17 to 20, and DE17 had the most excellent effect. In the present invention, the effective covering ratio was in the range of 5 to 30% by weight for both powdered starch syrup and dextrin with respect to the ingredients. For both powdered starch syrup and dextrin, the higher the coverage, the better the crispness of the garment and the better the preservability. However, the cost and flavor are affected, so 10 to 25% by weight is desirably suitable.
The same effect was obtained when the powdered starch syrup and dextrin were mixed and used in the same amount. When the powdered starch syrup and / or dextrin is less than 5% by weight, there is no crispy property when stored for a long period of time, and the clothes become sticky and the texture deteriorates. When it is more than 30% by weight, the texture and texture deteriorate and the commercial value deteriorates. .

[0010] Next, the effect of heating in a microwave oven using syrup such as powdered starch syrup and dextrin as a coating material was examined. Sprinkle the sugar shown above on the seeds of the croquette. Fine powder (baked flour)
Mix with. Mix with breadcrumbs. Croquettes were produced by these three methods. The croquettes produced by these methods were heated in a microwave oven, and the texture and texture of the clothes were compared and evaluated with ordinary croquettes that do not use sugars.
,, And were all better than those without sugar, but the garment of the sample made by the above method did not absorb moisture and had the best crispy property.
The croquette batter, in which the sugar was mixed with fine powder or bread crumbs, was inferior in crispyness to the sprinkled sugar of the croquette. The prototype sample is stored in the freezer (-
At 20 ° C.), and the results of the sensory evaluation of the finished product heated by microwave oven on the third day after storage are shown in Table 1.

[0011]

[Table 1] 感, 、, Δ, and × were evaluated in the order in which the texture, texture, and burnt state were integrated.

Sprinkle powdered starch syrup or dextrin on the ingredients, put on a batter, fry, freeze quickly, store under freezing (-20 ° C) for 1.3 months, and conduct a sensory test on the finished product in a microwave oven. Table 2 shows the evaluation results.

[Table 2] 感, 、, Δ, and × were evaluated in the order in which the texture, texture, and burnt state were integrated.

On the other hand, a frozen croquette disclosed in JP-A-2-283248, in which ingredients are immersed in a 25% by weight aqueous solution of pullulan and gelatin, battered with bread crumbs, and fried, was first manufactured ( Until day 3), the croquette had crispy properties, but was kept in a freezer (-20 ° C)
After a certain period of storage, heating in a microwave oven ceased crispy. Table 3 shows the results of comparison in which various prototypes were stored for a predetermined number of days, heated in a microwave oven, and their performance was evaluated by a sensory test.

[0014]

[Table 3] 感, 、, Δ, and × were evaluated in the order in which the texture, texture, and burnt state were integrated.

In Table 3, when the ingredients are coated with gelatin and pullulan and when they are coated with dextrin or powdered starch syrup, gelatin is 18%.
When heated to 0 ° C., heat denaturation hardens, but the sugar does not denature and does not become hard. Further, when the gelatin gel is fried, the gel becomes a sol, and the effect of preventing the penetration of moisture is reduced.
Pullulan and gelatin form a film when the water content is low, and have an effect of preventing water permeation. However, when moisture is absorbed and dissolved, the texture becomes crisp and worse. In particular, when used in a large amount, the texture becomes worse and the crispness becomes worse. Pullulan absorbs moisture during frozen storage, and the membrane does not melt. On the other hand, dextrin and powdered starch syrup do not form a gel film such as pullulan and gelatin even when used in large amounts, and have a smooth texture, crispness and good flavor. In terms of price, dextrin and starch syrup are one-tenth the price of pullulan and gelatin. Furthermore, pullulan and gelatin are affected by salts, while dextrin and starch syrup are not affected by salts. Dextrin as above,
It can be said that powdered starch syrup is an excellent moisture-absorbing agent as compared with gelatin and pullulan.

According to the method of the present invention, powdered starch syrup or dextrin is sprinkled with 5 to 30% by weight of the ingredients, immersed in batter solution, fried with bread crumbs, and frozen croquettes are fixed. Freezing storage for a period (-20 ° C)
Even so, the clothes did not absorb moisture and had crispy properties.
In addition, when coating the ingredients, it may be coated with powdered starch syrup or dextrin in the form of a paste with 10% or less of water, and further battered with a batter solution (cloth) to fry. It is preferable that the frying time be long in order to remove the water content of the sugar. Increase the length in proportion to the amount of water added to the sugar. Even if this product was stored frozen (-20 ° C) for one month or more, the clothes did not absorb moisture and had crispy properties. In addition, the fried fried food prepared by the method of the present invention may be subjected to a frying treatment in order to cook it after freezing storage, without using a microwave oven or heating in an oven.

[0017]

Embodiments of the present invention will be described below. Example (Preparation of Ingredients) Ingredients for frying food were prepared according to the ingredients shown below and molded into a straw mold of 17 g.

[0018]

[Table 4]-Shrimp creamy croquette ingredients ─────────────────────── Margarine salad oil 9.5% Flour 9.5% Dairy products ( Condensed milk, powdered, cheese) 12.0% Shrimp 13.0% Seasoning 1.5% Bread crumbs 5.0% Water 49.5% ───────────────── １０ Total 100.0% (weight)

(Adjustment of batter) A mix is prepared by mixing the following batters, and the mix of the mix is spread with water.
Prebatter is 200g of clothing mix and 1160ml of water
The main batter used was prepared by mixing 200 g of the batter mix with 960 ml of water to adjust the viscosity to 350 to 500 cP.

[Table 5]

(Preparation of Fried Fried Food) Example 1 Ingredients were blended, molded into 17 g / piece (straw mold), and dextrin (Toei Trading Co., Ltd., DE1) was added to frozen ingredients.
7-20) 3 g was dusted. Next, attach the prebatter,
Next, breadcrumbs of 40 mesh through were sprinkled. next,
Attach the main batter and fry a fry with 8 mesh through breadcrumbs (Snow Brand Foods Co., Ltd.) on the surface with soybean oil at 185 ° C for 3 minutes, and freeze frozen at -30 ° C for 30 minutes for frozen oil. Got fried food. 1 this product
2 months in a 600W microwave oven
Thawing was performed by heating for 10 minutes. The clothing of this product is
It had a crispy texture without any moisture absorption. Example 2 Example 1 was repeated using powdered starch syrup (Showa Sangyo Co., Ltd., DE 25-35) instead of using dextrin in Example 1.
In the same manner as described above, frozen fried food was obtained. The clothing of this product also had a crispy texture without absorbing any moisture. Example 3 Instead of using dextrin in Example 1, dextrin was mixed with powdered starch syrup (Showa Sangyo Co., Ltd., DE 25-35), and a frozen oil fried food was obtained in the same manner as in Example 1. . The clothing of this product also had a crispy texture without absorbing any moisture. Comparative Example 1 A fried frozen and fried food product was obtained in the same manner as in Example except that no sugar was used. This product is stored frozen for one month and placed in a 600W microwave oven for two minutes.
It was heated for thirty seconds and thawed. In the sample not using sugar, the clothes absorbed moisture from the ingredients and the texture became sticky, which not only impaired the taste of the croquette but also lost the commercial value of the croquette. Comparative Example 2 17 g of shrimp creamy croquette ingredients were molded into a straw mold and frozen, then coated or dusted with 3 g of pullulan powder, pullulan solution or edible film (stabilizer: carrageenan), attached with a prebatter, and then 40 mesh. Dried through crumbs. Next, it was attached to a main batter, and further, an 8-mesh through crumb (Snow Brand Foods Co., Ltd.) was adhered to the surface. Hereinafter, frozen fried food was obtained in the same manner as in the examples. Two of these products were put in a 600 W microwave oven, heated for 1 minute and 10 seconds, and evaluated. In the early stage of storage, edible film and pullulan powder had better crispness than pullulan solution.However, after 15 days of storage, the crispness was lost, and the croquette's commercial value was lost, Lost.
On the other hand, the samples of Examples 1 and 2 did not absorb moisture at all and had a crispy texture. Comparative Example 3 A fried frozen oil-frozen food was obtained in the same manner as in Example 1 except that an edible film comprising pullulan powder, gum arabic and carrageenan was used instead of using dextrin in Example 1. Two of these products were placed in a 600 W microwave oven and heated for 1 minute and 10 seconds. As a result, crispness was good even in the edible film and pullulan powder in the initial stage of storage compared to Example 1 and Example 2, but lost for 15 days, compared to dextrin and powdered starch syrup, The taste of the croquette was lost and the commercial value of the croquette was lost.

[Effects of the Invention] According to the present invention, powdered starch syrup and / or dextrin is coated or dusted on an ingredient as an agent for preventing the absorption of moisture from the ingredient (middle species), so that it can be kept frozen for a long time after frying. Even so, there is an effect of suppressing the transfer of moisture from the ingredients to the clothes, and it is possible to produce a fried fried food product compatible with a microwave oven or an oven toaster.

Claims (2)

(57) [Claims] 1. An oil fry characterized by covering or sprinkling 5% to 30% by weight of powdered starch syrup and / or dextrin to the material, coating the material with a clothing material, and frying the material. Fried food. 2. An oil-fried fry, wherein 5 to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the material, and further, a batter is attached to the material and fried. Food production method.