JP3370199B2 - Frozen fry base material for microwave cooking and frozen fries for microwave cooking - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention remarkably reduces the transfer of water or the like from ingredients to colomo of fries during the freezing period, and prevents the frying process from frying even after defrosting with a microwave cooker such as a microwave oven. A frozen fry base material for microwave cooking that can maintain the crispness and softness of ingredients
And it relates to a microwave cooking frozen fries.

[0002]

2. Description of the Related Art Generally, it is desired that the texture of fried foods is a mixture of the crispy texture of colomo and the soft texture of ingredients. I have a feeling.

In recent years, various frozen foods have been developed along with the development of freezing technology, and various frozen fried foods have been proposed for the above-mentioned fries. It is known that such frozen fried foods can be easily cooked by a microwave cooker such as a microwave oven, and in general distribution, it is usually from the production of such frozen fried foods to consumers. It often takes about 1 to 2 months to eat. Therefore, there is a demand for the development of frozen fried foods that can provide the desired texture to the above-mentioned fried foods even after 1 to 2 months have passed since the production.

However, in the conventional frozen fried foods, it is only possible to prevent the water content of the ingredients from migrating to the froth colomo in a short period of time, and the effect can be maintained for up to one month. The reality is that it does not meet the requirements. As described above, when stored for a long period of more than one month, the water content of the ingredients is transferred to the frying colomo, and when cooked in a microwave oven, the crispy texture of the colomo is impaired. Occurs. Frozen fried foods are generally -1
It is supposed to be frozen and stored at a temperature lower than 8 ° C,
Although development is in progress, frozen storage at around -10 ° C is common for storage at home after sale, and storage at such low temperatures is difficult. Further, even when the frozen fried food is transported, it may be left in a temperature environment temporarily higher than -18 ° C. Like this -18 ℃
In a higher temperature environment, when left for a certain time, in conventional frozen fried foods, the period of time during which moisture of ingredients can be prevented from migrating to fried foods,
The drawback is that the texture is significantly reduced. At present, such drawbacks have not been studied so far.

[0005]

Therefore, the object of the present invention is to achieve a long-term frozen storage of more than one month,
A new frozen fry base material for microwave cooking that has little migration of water from ingredients to colomo and can prevent the crispy feeling of the colomo and the softness of ingredients from being deteriorated after thawing by microwave. And to provide frozen fries for microwave cooking.

Another object of the present invention is to prevent the migration of water or the like from the ingredients to the colomo even if the material is temporarily stored in a high temperature environment exceeding −18 ° C. during freezing storage, and it is possible to use microwaves. It is an object of the present invention to provide a new frozen fry base material for microwave cooking and frozen fries for microwave cooking, which can prevent the crispy feeling of colomo and the soft feeling of ingredients from being deteriorated after thawing and cooking.

[0007]

According to the present invention SUMMARY OF], with least for <br/> (a) a layer formed by oil containing emulsion and / or an edible water-retentive material, (b) a first Buredda layer , (C) Edible
By oil and fat, water, and centrifugation under the condition of 2000G
The water retention capacity is 100g / 100g or more.
Edible water retentive substance (hereinafter referred to as edible water retentive substance (A)
And) under the condition of 25 ° C by the loss miles method
The foaming power is 5 when measured as an aqueous solution containing 0.1% by weight.
Foaming agent showing 0 mm or more (hereinafter referred to as foaming agent (B))
An emulsion layer formed by a batter liquid (hereinafter referred to as the batter liquid (I)) composed of an emulsion containing an emulsion stabilizer and an emulsion stabilizer, and (d) a second blender layer are sequentially formed on the outside of the ingredients for frying. A frozen fry base material for microwave cooking is provided. Further , according to the present invention, the frozen fry base material for microwave cooking,
There is provided a frozen frying for microwave cooking which is frozen after being subjected to frying.

The present invention will be described in more detail below. The present invention
The batter liquid (I) used for is used for frozen fries, and the water content of the ingredients of the frozen fries during frozen storage is transferred to the coromo, and the coromo when cooked in a microwave cooker, etc. It can act to prevent a reduction in the crispy, crispy feeling of. This batter liquid (I) contains edible oil and fat, water, an edible water-retaining substance having a specific water retention property, a foaming agent exhibiting a specific foaming power, and a specific emulsion stabilizer as essential components. It is an emulsion.

The edible oils and fats are preferably edible oils and the like which are liquid at 60 ° C. or lower, and specifically, for example, cottonseed oil,
Vegetable oils and fats such as soybean oil, peanut oil, corn oil, safflower oil, palm oil, and rapeseed oil; animal oils and fats such as lard, head, butter, and mixed oils and fats thereof, and hydrogenated products of these oils and fats, fractionated oils and fats, etc. Can be mentioned. The blending amount of the edible oil / fat is 1 with respect to the total amount of the edible oil / fat and water.
It is preferably from 0 to 60% by weight, particularly from 35 to 55% by weight. When the amount of edible oil / fat is other than 10 to 60% by weight,
It is not preferable because it may not be possible to sufficiently prevent the migration of water or the like from the ingredients to the colomo during frozen storage.

The water content is 40 to 90% by weight, particularly 45 to 65% by weight, based on the total amount of edible oil and fat and water.
Is preferred.

The edible water retentive substance (A) is 2000 G
Water retention by centrifugation under the conditions of 100g / 10
0 g or more, preferably 110 g / 100 g to 400 g /
It is an edible substance having a water retention capacity of 100 g. If the water retention amount under the above conditions is less than 100 g / 100 g, it is insufficient to prevent the migration of water from the ingredients to the colomo. Further, the larger the water retention amount, the more preferable, and therefore the upper limit is not particularly limited. The edible water-retaining substance (A) is not particularly limited as long as it shows the water-retaining amount, and specifically, dietary fiber such as cellulose, corn fiber, and crushed wheat bran; cyclodextrin. , Water-preserving polysaccharides such as pregelatinized starch, heat-moisture treated starch, modified starch, alginic acid; and mixtures thereof. In this case, even if the same kind, for example, dietary fiber, a desired effect cannot be obtained unless the substance has a specific water retention amount under the above conditions. Therefore, it cannot be used as the edible water-retaining substance (A) in the present invention. The proportion of the edible water-retaining substance (A) in the batter solution (I) is 0.1 to 30% by weight, particularly 1 to 10% by weight.
It is preferable to contain in the range of. 0.1-30% by weight
Other than that, it may not be possible to sufficiently prevent the migration of water or the like from the ingredients to the colomo during frozen storage, which is not preferable.

The foaming material (B) has a foaming power of 50 mm or more, preferably 60 when measured as an aqueous solution containing 0.1% by weight at 25 ° C. by the Loss Miles method.
It is a substance showing ~ 300 mm. When the foaming force under the above conditions is less than 50 mm, the crispy feeling after microwave cooking is insufficient. Further, the upper limit is not particularly limited because the crispy feeling after microwave cooking is not impaired even if the foaming power becomes too high. Here, the loss-miles method means that 200 ml of a sample aqueous solution (aqueous solution containing 0.1% by weight of a foaming agent) of a predetermined concentration is put on the water surface from a height of 900 mm for 30 seconds under a predetermined temperature condition (25 ° C.). It is a measuring method to measure the height of bubbles generated when dropped on the surface. Specific examples of the foaming agent (B) include foaming proteins such as soybean protein, casein, egg white and gluten. At this time, even if the same type, for example, a foaming protein, a desired effect cannot be obtained unless the substance has a specific foaming force under the above-mentioned conditions. Therefore, it cannot be used as the foaming agent (B) in the present invention. The blending ratio of the foaming agent (B) was 0.
It is preferably contained in the range of 1 to 10% by weight, particularly 1 to 5% by weight. If it is less than 0.1% by weight, the crispy feeling of the colomo after microwave cooking may be deteriorated, and if it exceeds 10% by weight, the colomo after microwave cooking may be ruptured, which is not preferable.

The emulsification stabilizer is a component for stabilizing the emulsion, and preferably the substance having an emulsifying action such that the emulsion particle size in the obtained emulsion is 30 μm or less, particularly preferably 5 to 20 μm. it can. If the emulsified particle size exceeds 30 μm, the emulsification stability is significantly impaired, water and oil are separated, and it is insufficient to prevent the migration of water from the ingredients to the colomo, which is not preferable. As the emulsion stabilizer, specifically, egg white, egg yolk, casein, gelatin, skim milk powder, gluten,
Proteins such as soybean protein; polysaccharides such as pregelatinized starch, pectin, natural gums, glucomannan, carrageenan and alginic acid; surfactants such as glycerin fatty acid ester, sorbitan fatty acid ester, sucrose ester and lecithin;
Alternatively, a mixture thereof or the like can be given. The mixing ratio of the emulsion stabilizer is such that the total amount of the edible oil / fat and water is 10
0.05-10 parts by weight, especially 1-1
0 parts by weight is preferred. If it is less than 0.05 parts by weight, it may be difficult to prepare a stable emulsion, and if it exceeds 10 parts by weight, the viscosity of the emulsion may remarkably increase and the machine suitability may deteriorate, which is not preferable.

In the batter solution (I), as the edible water-retaining substance (A), the foaming agent (B) and the emulsion stabilizer as the above-mentioned essential components, the same kinds of compounds are listed as specific examples. , The same compound may exhibit two or more kinds of actions (for example, a water retention action and an emulsion stabilizing action). In this case, if the compounds are contained so as to have the above-mentioned preferable blending ratio, the same compound is used as each essential component. It can also be used. However, in order to surely improve the storage stability of frozen fries using this batter solution (I), and the desired texture after thawing and cooking, it is preferable to use different types of compounds as the essential components. preferable.

To prepare the batter solution (I), each of the above components can be obtained by forming an emulsion according to a conventional method, and if necessary, seasoning, baking powder and the like may be added in addition to the above components. You can also At this time, the emulsion may be of o / w type or w / o type. Further, the use in frozen fries can be used in the same manner as a normal batter liquid, and especially in frozen fries that form a plurality of batter liquid layers, the migration of water etc. from ingredients during frozen storage to colomo To effectively prevent
It is preferable that at least the batter liquid (I) is arranged in the outermost layer of the batter liquid layer to be formed.

The frozen frying base material of the present invention has at least four specific layers as a coromo of frying on the outside of the ingredients for frying such as vegetables, meat, seafood or processed products thereof. It is a frozen fry base material for microwave cooking formed in a specific order.

In the frozen frying base material of the present invention, the specific layer formed first out of the specific four layers formed at least on the outside of the ingredient is (a) an emulsion and / or an oil solution containing an edible water-retentive substance. It is a layer that is formed.

The emulsion may be a normal emulsion containing edible oil and fat, water, and an emulsion stabilizer, and other compounding ingredients are not particularly limited. Therefore, the batter solution (I) can be used, or the edible water-retaining substance (A) or the foaming agent (B) can be contained. As the edible oil and fat and the emulsion stabilizer, the edible oil and fat and the emulsion stabilizer specifically listed in the batter liquid (I) can be preferably mentioned. The mixing ratio of the edible oil and fat, the water and the emulsion stabilizer, or the edible water-retaining substance (A) and the foaming agent (B), which are contained as necessary, is the mixing ratio described in the batter liquid (I). It is preferable that the range is similar to.

In the oil solution containing the edible water retentive substance (A), the edible water retentive substance (A) is the batter liquid.
Preferable examples include the compounds listed in (I). The mixing ratio of the edible water-retaining substance (A) is preferably 1 to 50% by weight, and particularly preferably 10 to 30% by weight based on the total amount of the oil agent. If it is less than 1% by weight, the action of absorbing the water that migrates from the ingredients to the colomo is insufficient, and if it exceeds 50% by weight, the fluidity of the oil agent is remarkably impaired and the layer forming ability is lowered.

As the oil component of the oil agent containing the edible water-retaining substance (A), edible oils and fats can be used, and preferably the edible oils and fats specifically listed in the batter solution (I) are mentioned. You can The blending amount of this oil component is preferably 50 to 99 % by weight, and particularly preferably 70 to 90 % by weight based on the total amount of the oil agent. When the oil component is less than 90% by weight, when the frozen frying base material is frozen and stored as frozen frying to be described later, it may be left in a temperature environment temporarily higher than −18 ° C. during transportation or the like. It is not preferable because the effect of preventing the water content of ingredients from being transferred to the colomo may decrease.

The layer (a) may be formed of both the emulsion and the oil agent containing the edible water-retaining substance (A). In this case, the emulsion and the oil agent containing the edible water-retaining substance (A) may be used. The mixing ratio is not particularly limited.

In the frozen frying base material of the present invention,
The specific layer formed after the (a) layer is (b) a first bledder layer, and the first bledder layer comprises bread crumbs and / or
Or includes bread crumb substitutes. In order to improve the crispy texture of colomo, vegetable proteins such as gluten (wheat) and zein (corn); proteins such as animal proteins such as gelatin and casein; soybean hydrogenated oil, palm oil, etc. It may further contain powdered fats and oils containing the above or a mixture thereof, and may further contain various additives such as seasonings, colorants and stabilizers. Examples of the bread crumbs include dry bread crumbs and / or raw bread crumbs, preferably 4 mm or less in major axis, particularly preferably 2 to 4 mm in major axis from the viewpoint of uniform adhesion of the emulsion layer used as the outer layer. Alternatively, raw bread crumbs and the like can be mentioned.

The first blender layer comprises the proteins and / or
Alternatively, the mixing ratio of the bread crumbs and / or the bread crumb substitute in the case of containing the powdered fats and oils is 90: 1 by weight ratio of the bread crumbs and / or the bread crumb substitutes: the proteins and / or the powdered fats and oils.
It is preferably from 0 to 50:50, and the mixing ratio of the protein and the powdered oil / fat in the case of containing both the protein and the powdered oil / fat in order to further improve the crispiness of the colomo after microwave cooking. Is preferably 1: 5 to 5: 1 by weight.

In the frozen fry base material of the present invention,
The specific layer formed next to the (b) layer is (c) the batter solution.
It is an emulsion layer formed by (I). By providing such an emulsion layer, and in combination with the above-mentioned (a) layer, when the frozen fry base material is frozen and stored as the frozen fries described below, even in the frozen storage over a long period of more than one month, Even when temporarily left in a high temperature environment exceeding −18 ° C., it effectively prevents the transfer of water and the like from the ingredients to the colomo, and after thawing by microwave, the crispy feeling and ingredients of the colomo are obtained. It is possible to prevent deterioration of the soft feeling.

In the frozen frying base material of the present invention,
The specific layer formed next to the (c) layer is (d) a second bledder layer, and the (d) second bledder layer has a breadth and / or bread crumb substitute of a major axis of 16 mm or less. , Especially 4 ~
The use of bread crumbs and / or bread crumb substitutes larger than the 16 mm first blender layer is preferable from the viewpoint of appearance and crispy texture, except for the above (b) first. Preferable examples are the same as the components listed in the bledder layer. At this time, the constituent components of the (b) first bledder layer and the (d) second bledder layer may be the same or different.

The frozen frying base material of the present invention may be one in which at least four layers (a) to (d) are formed on the outside of the ingredient, and the inside of the layer (a) and / or ( Although it is possible to further form a coating layer on the outer side of the d) layer, it is preferable that the (a) to (d) layers are formed in order from the ingredient surface in order to optimally achieve the desired purpose. Further, the thickness of each layer is not particularly limited as long as it covers the ingredients and the respective lower layers. Further, as a forming method for forming each layer, (a)
In the case of the layer and the layer (c), it can be carried out by a method of contacting / adhering such as spraying, coating, flowing down, dipping, etc., as in the case of a batter solution used for preparing ordinary frying. Meanwhile (b)
The layer and the bledder layer of the layer (d) can be fixed on the respective lower layers by a method such as binding by a known method.

The frozen frying products of the present invention are frozen frying products obtained by subjecting the frozen frying base material to oil frying and then freezing. The oil frying treatment varies depending on the type of ingredients, but the oil temperature is preferably 150 to 200 ° C, particularly 170 to
It can be performed at 190 ° C. for 2 to 10 minutes, especially 2 to 4 minutes. The freezing treatment can be preferably carried out at -10 ° C or lower. At this time, the lower limit of the freezing temperature is not particularly limited. In addition, it is preferable that the frozen storage after the freezing treatment is also stored at −10 ° C. or lower.
At this time, when left in a temperature environment higher than −10 ° C. during transportation or the like, the upper limit of the core product temperature of frozen fries is preferably 5 ° C. (equivalent to about 3 hours left at 40 ° C.),
Particularly preferably, the upper limit of the core temperature of frozen fries is 0 ° C.
Immediately after reaching (equivalent to leaving at 40 ° C for 2 hours) -1
The desired effect can be maintained by freezing to 0 ° C or lower.

The frozen fries of the present invention can be cooked using a known microwave cooker such as a microwave oven,
Preferably, it can be eaten by performing microwave cooking for 60 to 150 seconds.

[0029]

The batter liquid (I) used in the present invention is an emulsion containing a specific edible water-retaining substance, a specific foaming agent and a specific emulsion stabilizer, and therefore, as a batter liquid for frozen frying products. In addition, it is possible to effectively prevent the migration of water and the like from the ingredients to the colomo during frozen storage.

Since the frozen fry base material for microwave cooking and the frozen fries of the present invention are formed by combining four specific layers including the layer formed of the batter liquid (I) on the outer side of the base material in a specific order. Even in the case of frozen storage for a long period of more than one month, or even when it is temporarily left in a high temperature environment of more than −18 ° C. during the frozen storage, the migration of water etc. In addition, it is possible to prevent the crispy feeling of the colomo and the soft feeling of the ingredients from being deteriorated after the thawing and cooking by the microwave.

[0031]

EXAMPLES The present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

[0032]

Reference Example 1 50 parts by weight of water, 50 parts by weight of soybean oil and 20 parts
1 part by weight of soybean protein having an emulsified particle size of 10 μm was added to a mixed solution of 1 part by weight of dietary fiber having a water retention capacity (hereinafter, referred to as water retention capacity) of 200 g / 100 g by a centrifugation method under the condition of 00 G, and the o / w Type emulsion. Then, as a foaming agent, 1 part by weight of egg white having a foaming power (hereinafter, referred to as a foaming power) of 200 mm when measured as a 0.1 wt% aqueous solution at 25 ° C. by the Ross Miles method. Butter liquid for frozen fries by adding and mixing (hereinafter,
A batter solution (1) was prepared. Next, a medium seed of vegetable croquette, which was prepared in advance by a known method using potatoes and ground pork, was immersed in the batter liquid (1) for a few seconds to form a batter liquid (1) layer on the surface of the middle seed. Next, raw bread crumbs having a long diameter of 16 mm were adhered to the batter liquid (1) layer to form a breader layer, thereby preparing a fried base material for vegetable croquette. The obtained frying base material was subjected to oil frying treatment with salad oil at 180 ° C. and then immediately frozen at −18 ° C. to prepare frozen croquette. Frozen croquettes that had been frozen and stored at -18 ° C for 3 days were cooked in a microwave oven for 100 seconds, and then a panel of 10 people made them eat a sensory test. The results are shown in Table 1.

The results were scored by calculating the average score of the panel according to the following evaluation criteria. 0 point: no crispy sensation, 3 points: crispy sensation is lower than that immediately after fried but good in commercial products, 5 points: crispy sensation almost equal to immediately after fried.

[0034]

[Reference Examples 2 to 4] A batter solution was prepared in the same manner as in Reference Example 1 except that the raw materials shown in Table 1 were used in the compounding amounts shown in Table 1, and then frozen croquettes were prepared. The frozen croquette thus obtained was evaluated in the same manner as in Reference Example 1. The results are shown in Table 1.

From the results shown in Table 1, with the frozen fries using the batter liquid of each reference example , a crispy texture comparable to that immediately after frying was obtained even after frozen storage, and the ingredients for colomo by frozen storage were obtained. It can be seen that the water transfer from water was prevented satisfactorily.

[0036]

[Table 1]

[0037]

Example 1 To a mixed solution of 50 parts by weight of water, 50 parts by weight of soybean oil and 1 part by weight of dietary fiber having a water retention capacity of 200 g / 100 g, 1 part by weight of soybean protein having an emulsion particle size of 10 μm was added and mixed, and o A / w type emulsion (hereinafter referred to as emulsion A) was prepared. Next, a medium seed of vegetable croquette prepared in advance by a known method with potato and ground pork was dipped in the emulsion A for a few seconds to form an emulsion A layer on the surface of the middle seed. Next, on the emulsion layer A, a major axis of 4 mm
The dry bread crumbs of Example No. 3 were attached to form a first breader layer. Subsequently, the batter liquid (1) prepared in Reference Example 1 was applied to form a batter liquid (1) layer on the first blender layer. Then, on the batter liquid (1) layer, a long diameter of 16 mm
To form a second breader layer,
A fry base material for vegetable croquette was prepared.

The resulting frying base material was subjected to oil frying with 180 ° C. salad oil and immediately frozen at -18 ° C. to prepare frozen croquettes. The frozen croquette frozen and stored at -18 ° C for 1 month and the frozen croquette frozen and stored at the same temperature for 3 months were cooked in a microwave oven for 100 seconds. After having cooked croquette on a panel of 10 people, Reference Example 1
A texture sensory test was conducted in the same manner as in. The average score of the panel is shown in Table 2 as the evaluation result.

[0039]

[Example 2] A frozen croquette was prepared in the same manner as in Example 1 except that the batter solution (1) prepared in Reference Example 1 was used instead of the emulsion A, and then cooked, and a texture sensory test was conducted. It was The results are shown in Table 2.

[0040]

[Example 3] As the first blender layer, bread crumbs obtained by mixing 4 mm dry bread crumbs with 12.5 wt% of powdered fat and oil and 12.5 wt% of gluten with respect to the weight of the dry bread crumbs were used. In the same manner as in Example 1 , after preparing a frozen croquette, it was cooked and a texture sensory test was conducted.
The results are shown in Table 2.

[0041]

Example 4 Instead of emulsion A, soybean oil 100
Frozen croquettes were prepared in the same manner as in Example 1 except that an oil solution consisting of 10 parts by weight of dietary fiber having 200 parts by weight and 200 g of water retention capacity was used. The results are shown in Table 2.

[0042]

Example 5: Soybean oil 100 instead of Emulsion A
1 part by weight of 4 kg of dry bread crumbs was used as the first blender layer, and 12.5 wt% of the powder was used as the first blender layer, using an oil solution consisting of 10 parts by weight of dietary fiber having 200 parts by weight and 200 g of water holding capacity. Oil and fat and 12.5% by weight
Example except that breadcrumbs mixed with gluten of
Frozen croquette was prepared in the same manner as in 1, and then cooked and subjected to a texture sensory test. The results are shown in Table 2.

[0043]

Comparative Example 1 Instead of the batter solution (1), a mixed solution of 50 parts by weight of water, 50 parts by weight of soybean oil and 1 part by weight of rice starch having a water retention capacity of 90 g / 100 g was used, and soybean protein having an emulsion particle size of 10 μm was used. 10 parts by weight was added to obtain an o / w type emulsion. Subsequently, as a foaming agent, a frozen croquette was prepared in the same manner as in Example 1 except that a batter solution of an emulsion obtained by adding and mixing 1 part by weight of soft flour having a foaming power of 30 mm was used, and then cooked. Then, a texture sensory test was performed. The results are shown in Table 2.

[0044]

Comparative Example 2 A frozen croquette was prepared in the same manner as in Example 1 except that a batter solution consisting of 93 parts by weight of water and 7 parts by weight of rice starch was used in place of the emulsion A, and then cooked to give a textured feel. The test was conducted. The results are shown in Table 2.

[0045]

[Comparative Example 3] Except that a batter solution consisting of 7 parts by weight of rice flour, 16 parts by weight of wheat flour, 2 parts by weight of sugar, 1 part by weight of salt and 74 parts by weight of water was used in place of the batter solution (1). Frozen croquettes were prepared in the same manner as in Example 1 and then cooked and subjected to a texture sensory test. The results are shown in Table 2.

[0046]

[Comparative Example 4] Instead of Emulsion A, a batter solution consisting of 93 parts by weight of water and 7 parts by weight of rice starch was used, and instead of the batter solution (1), 7% by weight of rice flour, 16% by weight of wheat flour, and 2 parts of sugar. Frozen croquettes were prepared in the same manner as in Example 1 except that a batter solution containing 1% by weight of salt, 1% by weight of salt and 74% by weight of water was used. The results are shown in Table 2.

[0047]

[Comparative Example 5] Instead of Emulsion A, a batter containing 88 parts by weight of waxy corn starch, 5 parts by weight of fresh powder, 5 parts by weight of wheat flour, 2 parts by weight of protein hydrolyzate, and 100 parts by weight of water was used. Instead of the liquid (1), an emulsion comprising 80 parts by weight of corn oil, 15 parts by weight of water and 5 parts by weight of soybean protein (emulsion stabilizer) was used, and further 30 parts by weight of corn oil was added on the second blender layer. Same as Example 1 except that an emulsion layer was formed from an emulsion composed of 60 parts by weight of water and 10 parts by weight of soybean protein, and a third blader layer similar to the second blader layer was formed on the emulsion layer. Frozen croquettes were prepared. Then, it cooked and the texture sensory test was done. The results are shown in Table 2.

[0048]

[Comparative Example 6] A frozen croquette was prepared in the same manner as in Example 1 except that the batter liquid (1) layer and the second bledder layer were not formed. The results are shown in Table 2.

[0049]

[Table 2]

[0050]

[Example 6] The frozen croquettes prepared in Examples 1 and 4 were frozen 24 hours later, the temperature of the croquettes was raised to 5 ° C, and immediately re-frozen at -18 ° C. Immediately after re-freezing, 1 month after re-freezing, and 3 months after re-freezing, the croquettes were subjected to the same organoleptic test as in Example 1. The results are shown in Table 3.

[0051]

[Table 3]

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/176 A23L 1/01

Claims (2)

(57) [Claims] 1. A layer formed of at least (a) an emulsion and / or an oil agent containing an edible water-retaining substance, (b) a first blender layer, (c) edible oil and fat, water, and a 2000 G strip.
Water retention by centrifugal method under conditions is 100g / 100g
The edible water-retaining substance having the above water-retaining property,
0.1% by weight under the condition of 25 ° C by the Ruth method
A foaming power of 50 mm or more when measured as an aqueous solution
An emulsion layer formed by a batter liquid consisting of an emulsion containing a foaming agent and an emulsion stabilizer, and (d) the second
The frozen fry base material for microwave cooking, wherein the breader layer is sequentially formed on the outside of the ingredients for frying. 2. Frozen fries for microwave cooking, wherein the frozen fry base material for microwave cooking according to claim 1 is subjected to oil frying and then frozen.