JP3379607B2 - Frozen food for frying with ingredients in the center of the cream layer and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food for frying which has an ingredient in the center of a cream layer and a method for producing the same. Specifically, since the present invention is covered with a relatively thick cream layer, a frozen food for frying in which the ingredient which is changed from a frozen state to a eating state by being mildly heated during frying and in the center of the cream layer is Regarding the manufacturing method.

[0002]

2. Description of the Related Art Conventionally, as fried foods in which bread crumbs are added to ingredients, fried oysters, shrimp fried, squid fried, aji fried, salmon fried, etc. for meat, chicken fries, pork cutlet fried, beef fried, scotch egg etc. for meat. However, among vegetables, eggplant, asparagus, onions, leeks, potatoes, mixed vegetables and the like are well known. Each of these consists of two layers of ingredients, and bread crumbs are applied to the ingredients through a batter of wheat flour, eggs, milk and the like.

Some frying foods use a cream in which ingredients such as crab cream croquette and shrimp cream croquette are well dispersed in the cream.
These cream croquette is a mixture of cut and miniaturized ingredients mixed with cream and bread crumbs in order to disperse the ingredients of food well in the cream. Furthermore, there is a food for frying in which ingredients such as "fried crepes" are wrapped in crepes and bread crumbs are attached to the ingredients. It consists of ingredients, crepe, bread crumbs and three layers. Such fried foods are generally marketed as prepared foods and frozen foods.

When these foods for frying are eaten, they are fried in oil and sprinkled with sauces such as Worcester sauce, demigura sauce, tomato sauce, soy sauce and salt. The cream croquette mentioned above is prepared by mixing ingredients such as pre-cooked vegetables, crab and shrimp and a cream sauce as a base, chilling and molding, breading and fried. The characteristic is that it is in harmony with the taste.

The ingredients used in this cream croquette are finely cut or miniaturized in order to disperse well in the base cream. in this case,
The ingredients are used together with the cream, and the taste, texture and flavor of the ingredients are different. When cut into small pieces, the appearance of the product becomes poor. The ingredients such as oysters are not used by being cut into pieces, and the types of ingredients are limited to those that are well dispersed in cream and taste good.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen cream croquette material of a new type, which utilizes the original taste, texture and flavor of the ingredients. TECHNICAL FIELD The present invention relates to frozen foods for frying, in which the taste of cream and the original taste of ingredients are sufficiently and separately exhibited.

The present invention is a frozen food for frying characterized by a structure having ingredients in the center of the cream layer. Therefore,
The frozen food for frying according to the present invention includes a three-layer structure including a filling material in the center, a relatively thick cream layer covering the filling material, and a roller layer covering the cream layer. That is, the present invention provides a frozen food for frying in which a solid food ingredient is wrapped in a cream layer and the outer surface of which is covered with bread crumbs or the like. When combining the ingredients of food and the cream and integrating them, the ingredients were shredded, but the appearance and shape of the ingredients were understood, and the ingredients were placed in the center and wrapped around with cream. An object of the present invention is to provide a method for producing frozen foods for frying, which are obtained by post-cooling and breading, and which have a good appearance by making the best use of the flavor and creaminess of ingredients.

[0008]

DISCLOSURE OF THE INVENTION The present invention is different from conventional fried food consisting of food ingredients and bread crumbs and two layers, or fried food which is bread crumbs prepared by mixing shredded ingredients and cream sauce. Frozen food for frying with taste, texture and shape. The present invention is a frozen food for frying, which has a three-layer structure mainly comprising ingredients, a relatively thick cream layer covering the ingredients, and a roller layer covering the cream layer.

In the frozen food for frying according to the present invention, the center portion is formed in a solid state in which the ingredients are in shape and shape. As a filling material, it is large enough to understand the shape and shape that can form the center of the body. When frozen, it is gently heated through the roller layer and the relatively thick cream layer to restore the frozen state to the eating state. Seafood, livestock,
Agricultural food is selected.

[0010] Specifically, as the seafood, shellfish exemplified by oysters, clams, clams, red shells, and scallops,
Crustaceans exemplified by shrimp, crab, horse mackerel, sardines, kisses,
Fish such as smelt, salmon, tuna, squid, octopus and other cephalopods that show their shapes and shapes, and livestock products such as chicken, pork and beef are meat products and the ingredients themselves. Agricultural products, such as egg and asparagus, onions, leeks, and potatoes, which are cut into appropriate size to show the shape and shape, can be seen.

These ingredients are used as they are, keeping their shapes and shapes, raw, heated or cooked. The type and size of the ingredients, the degree of heat treatment, etc. are appropriately selected so that even when the oil is cooked, it is gently heated through the layers and the cream layer to be in a delicious state or restored.

In the frozen food for frying of the present invention, a relatively thick cream layer constitutes an intermediate layer. The cream layer needs sufficient heating to restore from the frozen state to the eating state when frying. Since the ingredients are the central part and the cream layer is the peripheral part, even if the cream layer is sufficiently heated by heating from the outside, the central part is heated in an ideal form, and therefore overheating does not occur. Therefore, the cream layer of the present invention needs to have a sufficient thickness so that the ingredients in the central portion undergo mild heating when restored to the eating state by oil frying. Specifically, in the case of the oyster creamy croquette, the thickness is 5 to 7 mm with respect to the ingredients having a major axis of 20 mm and a minor axis of 10 mm as shown in FIG.

The cream having a relatively thick cream layer may have any kind of taste as long as it is a paste-like seasoning having the above-mentioned function or a liquid-like seasoning having an appropriate viscosity. Specifically, white sauce including anchovy sauce, tomato sauce, bechamel sauce, Worcestershire sauce,
Tonkatsu sauce, steak sauce, barbecue sauce, mayonnaise sauce (topasco sauce, chili sauce,
Includes orange sauce, cranberry sauce, tartar sauce, etc. ), Tomato ketchup, and others, those based on chocolate, butter, cheese and the like, soups and creams such as dashi stock and consomme, and spreads such as mustard and river paste, which are Western-style sauces. Soy sauce, miso, and sauces such as Japanese style and Chinese food are also included in this category. Of these things,
For example, a substance having a low viscosity is used by appropriately imparting an appropriate viscosity and having the above function.

In the frozen food for frying according to the present invention, the outer layer portion is composed of a layer called a bread crumb layer. The roller layer is composed of at least a dusting layer, a batter layer, and a breading layer. There are a plurality of batter layers and bread crumb layers for applying to the frozen cream layer, and each layer constitutes one layer. What is used for the said dusting layer and the said batter layer may be anything used for normal frying. Bread crumbs are typically used for the bread crumb layer, and in addition, crackers, corn flakes, pumpkin flakes, sliced almonds, fritters, sesame, and the like can be used.

The most preferred specific example of the three-layer structure consisting of ingredients, a relatively thick cream layer covering the ingredients, and a roller layer covering the cream layer is the most preferred embodiment of the present invention. The whole is a combination of morne sauce or mushrooms with natural cheese added to bechamel sauce, onion, an Italian sauce with carrots and a bread crumb layer.

Further, this frozen food for frying is eaten by heating oiled butter, etc., but when heated, the solid ingredients located at the center while the cream layer is restored from the solid state to the fluid state Gradually heated, evaporation of water, exudation of extract and aroma are generated, it is wrapped in the cream layer while being familiar with the cream layer and becomes a steamed state, evaporation of excess water of ingredients is suppressed, Since the extract content and aroma generated by heating do not dissipate, the characteristic is not dissipated and is left as it is.

Further, the oil layer causes the cream layer to be in a fluidized state while accommodating the evaporation of the water content of the ingredients, the extract and the aroma, and the evaporation of the water from the cream layer occurs, but the water vapor is blocked by the layer. You can leave the taste of the cream as it is. When heated and eaten in this way, the flavor of the ingredients and the taste of the cream are utilized as they are, the texture and flavor are extremely good, and the frozen frozen food for frying is obtained by blending with the crispy bread crumbs. To be
Since the cream layer has the taste that matches the ingredients, you can eat it without heating any sauce just by heating it.

The method for producing the frozen food for frying according to the present invention will be described. It is characterized in that the ingredients are arranged so as to come to the center of the cream, and then frozen, and then a roller layer is formed around them and further frozen. The following two methods are exemplified as the method of arranging the ingredients so that they are located at the center of the cream layer. One is a method in which a predetermined amount of cream is put in a mold, ingredients are placed on the mold, and a predetermined amount of cream is further placed on the ingredients so that the ingredients are placed at the center of the cream. The other is a method in which a predetermined amount of cream is put in a mold and the ingredients are pushed into the cream so that the ingredients are placed at the center of the cream. As described above, the ingredients used are those that retain their shape and shape.
The roller layer forming step includes at least a step of forming a bread crumb layer.

In the present invention, a cream layer is prepared by coating the above ingredients of food with a molding machine that wraps the periphery of the food with cream. Any molding machine may be used as long as it can perform coating molding. The ingredients wrapped in the cream layer are cooled or frozen, and then bread crumbs are also applied. Next, freeze the sprinkles attached. In this way, the frozen food for frying, which is obtained by coating the ingredients with cream and then rolling them together, and further freezing them, forms a solid ingredient, a cream layer, and an independent layer. However, the ingredients are united in a double-wrapped state with the cream layer and layers. The thickness of the cream layer and the roller layer is appropriately adjusted depending on the combination with the ingredients. In addition, by freezing, the quality of the ingredients is prevented from deterioration caused by enzymes and the like, and the cream layer and the cream layer are protected by layers due to this three-layer structure, so that the flavor of the ingredients during production can be fully maintained. You can make use of it.

FIG. 1 shows a schematic view of a cross section of the frozen food for frying according to the present invention. In this figure, a food ingredient 1 is wrapped in a cream 2 and its periphery is covered with a roller 3. It is necessary to contain at least one kind of food ingredients,
A plurality of ingredients or different ingredients may be combined depending on the purpose. In the layer of cream 2, not only the above-mentioned general Worcester sauce and white sauce, but also various frozen foods for frying can be prepared by using a cream base with various other food ingredients added to change the flavor. can get. Also, adjust the thickness of this cream layer,
You can change the frozen food for frying by layering two or more layers of various creams. The type and thickness of the cream layer are set appropriately. Conventionally, fried foods are usually eaten with an attached cream when eating, but if the frozen food for frying of the present invention, you can taste the ingredients and cream at the same time, You can enjoy various fried foods with ingredients and cream.

[0021]

The details of the present invention will be described with reference to Examples. The present invention is not limited to these examples.

Example 1 (1) 300 g of an oyster was thoroughly washed with water, wiped with water and sprinkled with a little salt and pepper. Put wine in a pan and boil it, add salt and pepper oysters, and take it out when it is full. (2) Boil the soup and strain it. (3) Next, thaw 25 g of butter, stir-fry while sprinkling 30 g of wheat flour without charring, add milk and spread, add the boiled broth (2) to this, season with salt and pepper, and slightly solidify Boil until it is spread in a vat and cool to make a cream sauce. (4) Lightly sprinkle the oyster obtained in (1) above with flour and pour the ingredients into the mold (3), and place the ingredients so that the ingredients come to the center of the cream. , Then freeze and form a roller layer around it. The roller layer is formed by adding batter, wheat flour, batter, and breadcrumbs in this order. Since the cream layer is frozen, flour and batter are hard to stick, so apply it twice. Wrap with the obtained cream sauce and add bread crumbs. (5) Then, freeze.

The product of the present invention obtained here is composed of three layers, a cream sauce layer and a roller layer (bread crumb layer) centering on an oyster, and the appearance of the section when eaten is beautiful. In addition, the oyster is located in the center of the product and covered with the cream layer, so heating is mild. When compared with a conventional oyster fry consisting of an oyster and a breadcrumbs layer, the product of the present invention had a good appearance and was well received by a professional panelist.

Example 2 800 g of ground beef, 240 g of butter-fried onion, 400 g of fresh bread crumbs, wheat flour, butter, salt, pepper and salad oil were added to make a hamburger base, and the mixture was molded with a molding machine.
Next, make an onion, tomato puree, tomato ketchup, worcester sauce, and solid soup into a cream according to a conventional method. Then, wrap the hamburger with cream in a coating machine and freeze. Next, this frozen hamburger is battered, then breaded and frozen.

The product of the present invention obtained here was composed of three layers of a cream layer and a bread crumbs layer centering on a hamburger and was very popular.

[0026]

[Effects of the Invention] For a new type of frying, in which a solid food ingredient that takes advantage of the original taste, texture, and flavor of the ingredient is wrapped in a cream layer and the bread crumbs etc. are attached to its outer surface. Frozen food can be provided. It is possible to provide a frozen food for frying in which the taste of cream and the original taste of ingredients are sufficiently and independently exhibited. By freezing, the ingredients can be prevented from being deteriorated in quality caused by enzymes and the like, and based on this three-layer structure, it is possible to provide a frozen food for frying which is protected by layers during the frozen storage and the cream layer. . It is possible to provide a frozen food for frying, in which the ingredients and cream can be tasted at once. It is possible to provide a new type of frozen food for frying, in which the combination of ingredients and cream can be arbitrarily changed, making the best use of their respective characteristics.

[Brief description of drawings]

FIG. 1 is a schematic view of a cross section of a frozen food for frying according to the present invention.

[Explanation of symbols]

1 Food ingredients 2 cream layers 3 Layers of bread crumbs

Front page continuation (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/00-1/01 A23L 1/325-1/33 A23L 1/48

Claims (6)

(57) [Claims] 1. A material having a center and a relatively thick chest covering the material.
A three-layer structure consisting of layers to cover the armor layer and the cream layer
The structure and shape are kept in the center of the cream layer
Frozen food for frying, characterized by the fact that it has ingredients for oysters . 2. The roller layer also includes at least a bread crumb layer.
The frozen food for frying according to claim 1. 3. An oyster ingredient that keeps the body shape and shape
Place it in the center of the ream, then freeze it and
A layer is formed around the
The method of making frozen food for frying . 4. A predetermined amount of cream is placed in a mold,
Place the ingredients on top and place a certain amount of cream on top
The method for producing a frozen food for frying according to claim 3, wherein the ingredients are arranged so that the ingredients are in the center of the cream . 5. A predetermined amount of cream is placed in a mold and the
The ingredients are the center of the cream by pushing the ingredients into the cream
The method for producing a frozen food for frying according to claim 4 , wherein the frozen food is arranged so as to come to the bottom. 6. A roller layer forming step is at least bread crumbs.
A method for producing a frozen food for fry according to any one of production methods 3 to 5, which comprises a step of forming a layer .