JP4407093B2 - Method for producing frozen fried foods - Google Patents

Description

【００３９】
【表２】

【００４０】
表１に示すように、エアブラスト凍結及び液体窒素浸漬１０秒後にエアブラスト凍結させたものは、表層部分は超急速凍結されておらず、液体窒素に３０秒及び６０秒浸漬したものは、表層部分が超急速凍結されていた。また、表２に示されているように、表層部分を急速冷凍させたものはサクサク感が向上していたが、一方、液体窒素に２分３０秒浸漬して全体を超急速冷凍させたものは、身割れが生じていて、サクサク感が低下していた。
【００４１】
【発明の効果】
以上の結果から明らかなように、本発明の方法によれば、油チョウ済みのフライ類食品の表層部分を直ちに２０ｃｍ／ｈを超える凍結界面進行速度で超急速冷凍させることにより、フライ類食品の表層部分の持つ水分を瞬時にその場に固定して衣への水分移行を効果的に抑制することができ、その後、中具部分を０．１〜２０ｃｍ／ｈの凍結界面進行速度で凍結させることにより、身割れが生じることがなく、長期冷凍保存後に電子レンジ調理した場合も、油チョウ直後のフライ特有のサクサクとした食感を保持している油チョウ済みフライ類食品の冷凍品を製造することが可能となったものである。
【図面の簡単な説明】
【図１】 油チョウ済みフライ類食品の模式断面図。
【図２】 各種凍結条件でのコロッケの中具表面部分の凍結曲線を示す図。
【図３】 各種凍結条件でのコロッケの中具中心部分の凍結曲線を示す図。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fried food such as croquettes, fried shrimp, squid fritters, chicken cutlet, beef cutlet and the like, and a method for producing the same.
[0002]
Frozen products of cooked fried foods such as croquettes and fried shrimp that have been finished with oil butter can be stored for a long period of time, and have the advantage that they can be eaten easily by thawing and reheating. In recent years, microwave ovens have also been affected by changes in lifestyles due to an increase in women with occupations, an increase in people working in the early morning and late at night, the remarkable spread of microwave ovens, and the increase in convenience stores, snack restaurants and family restaurants. There is an increasing demand for frozen foods that can be cooked simply by heating. In particular, fried foods have a wide variety of target ingredients, and the crisp and light texture unique to their clothing is widely preferred in harmony with the freshness of ingredients.
[0003]
[Prior art]
Conventionally, such frozen fries have been manufactured by freezing the ones that are sufficiently oil-fed like normal fries. However, in the case of fried foods that have a crispy texture such as clothing, in such conventional freezing methods, when reheated in a microwave oven during eating, the clothing softens due to moisture generated from the ingredients, There was a problem that the original crispy texture of the fries was lost. In addition, the softening of clothes due to moisture transfer has become more prominent as the frozen storage period becomes longer.
[0004]
In order to solve such a problem, various techniques have been conventionally proposed. For example, when a frozen product of oil-fried butterflies is cooked with a microwave oven, it can reproduce the texture of preferred crisp clothing immediately after the oil butterfly while maintaining the freshness of the ingredients. In addition, for the purpose of providing a method for producing a frozen oil butterfly fried food that can be preserved without losing its texture over a long period of time even when frozen in a general household refrigerator, There has been proposed a method characterized in that the fried food after the oil butterfly is immediately frozen at a speed at which the freezing interface progresses at a speed exceeding 20 cm / h, more preferably 40 cm / h or more (Japanese Patent Laid-Open No. 2001-224318). Publication).
[0005]
However, this method is a method in which the entire fried food is ultra-rapidly frozen to lower the temperature of the whole food to below the required temperature, and is not preferable from the viewpoint of energy efficiency, and from the viewpoint of cost in industrial mass production. It was not always satisfactory. In addition, when the whole food is ultra-frozen, depending on the manufacturing conditions, the whole bowl is frozen and the surface pressure of the fried food is pressed by the swelling pressure of the middle bowl. As a result, cracks may occur in the surface layer portion of the frying water food, and it was necessary to prepare the surface layer portion appropriately to prevent this. When such a crack occurs in the surface layer of fried foods, not only is it not visually appealing, but also when it is stored for a long period of time, the moisture gradually migrates from the cracked portion to the surface layer, which makes it a crispy preferred clothing. It becomes difficult to maintain the texture of the material.
[0006]
Further, a method has been proposed in which, after oil butterflies, the tempura food is heated to about 50 to 150 ° C. and then frozen to retain the crispy feel of the tempura food (Japanese Patent Publication No. 56-17900). In this method, liquid nitrogen is used as the refrigerant, but there is no description of the specific freezing method and freezing speed, and there is a difference in the crispy feeling of the fly depending on the freezing speed, and measures to prevent cracks that occur during freezing. There is no description about.
[0007]
On the other hand, various techniques for preventing surface cracking during rapid freezing have been proposed.
For example, in a tunnel-type heat insulating freezing chamber, a method has been proposed in which a low-boiling liquefied gas is caused to co-flow in the same direction as the food traveling direction, which is frozen (Japanese Patent Publication No. 58-26950).
In this method, since the whole food is frozen using only the low-boiling point liquefied gas, there is a problem that a large amount of the low-boiling point gas is consumed and the cost is increased.
[0008]
In addition, for example, animal food such as meat or fish is frozen to about ½ from the outer table using a medium below the freezing point in the first step, and then quickly in the second step with a refrigerant corresponding to the freezing point. There is a method in which the whole food is soaked by thawing and stored in a storage temperature region as a third step (Japanese Patent Laid-Open No. 3-39641).
This method relates to foods that have a large freezing time due to their large size, such as animal foods such as livestock meat and fishery products. There arises a problem that the transition occurs and it becomes difficult to maintain the texture of the crisp and preferred clothes.
[0009]
In addition, after the oil butterfly, after quick freezing, frozen storage at a temperature of -30 ° C. or less, thereby delaying the movement of moisture from the ingredients to the clothing, to keep the clothing surface layer portion in a low moisture state A method (Japanese Patent Laid-Open No. 6-141788), a method of drying clothes by blowing dry air at 0 to 15 ° C. before freezing (Japanese Patent Laid-Open No. 51-7137), and an oil butterfly product as a water vapor-impermeable film A method for maintaining a crispy texture by drying the clothes during freezing and storing with a desiccant (Japanese Patent Laid-Open No. 5-64574), producing frozen fried food with bread crumbs mixed with corn flour Thus, a method for improving the texture of the clothing material itself (Japanese Patent Laid-Open No. 4-53459) has also been proposed.
[0010]
However, among these methods, the method of directly drying the ingredients and the clothing material greatly loses the moisture inherent in the ingredients and impairs the juicy feeling of the ingredients preferred for the fries. However, even the method of improving the characteristics of the clothing material cannot sufficiently solve the problem of moisture transfer to the clothing during storage.
[0011]
On the other hand, generally, as a method for freezing food in frozen food production, for example, the following method is also known. (See "Food Machinery" P64-68 (1995), "Frozen" Vol. 70, No. 809 (1995), "Frozen" Vol. 61, No. 703, etc.).
[0012]
(A) Gas contact type freezing method (air blast freezing method)
In the most frequently used method, freezing is performed by blowing air at approximately −35 to −40 ° C. at a wind speed of 5 to 10 m / sec.
(B) Solid contact freezing method (contact freezing method)
It freezes by making a to-be-frozen object contact the metal plate cooled at -35 to -40 degreeC directly.
(C) Liquefied gas spray type freezing method A low temperature liquefied gas such as liquefied carbon dioxide gas or liquefied nitrogen is directly sprayed on the food to be frozen and frozen using the latent heat of evaporation and sensible heat.
(D) Liquid immersion type freezing method The object to be frozen is directly immersed in a low-temperature liquid (for example, calcium chloride brine, ethanol brine, propylene glycol brine, liquefied carbon dioxide, liquid nitrogen, etc.) and frozen.
[0013]
These known freezing methods are collectively referred to as “rapid freezing methods”. Rapid freezing means that the time required for the food to pass through the maximum ice crystal formation zone of -1 to -5 ° C is less than 30 minutes, or the distance that the freezing front of the food travels from the surface to the inside in one hour. Represents the progress velocity V of the freezing interface, and V = 5 to 20 cm / h. However, in a strict sense, there are few cases where the conditions for quick freezing are satisfied, but rather, it is more often used in the sense of process control that the freezing process was normally performed on the production line [Journal of the Japan Food Industry Association] 39, 7, 608 (1992)].
[0014]
In these (a) to (d), which are called “rapid freezing methods”, there are actually large differences in the cooling rate and freezing efficiency, and they are properly used depending on the condition of the object to be frozen, the balance between quality and cost. In particular, the method (d) uses ultra-low temperatures of −196 ° C. (liquefied nitrogen gas) and −20 ° C./1.96 MPa (liquid carbon dioxide) at normal pressure, and further heat transfer, that is, transfer from air to the product. Since it is not necessary to consider the influence of heat, it can be frozen very quickly compared to the current mainstream gas contact type. Therefore, in terms of quality, it is considered that the method (a) to (c) has characteristics that cannot be expected.
[0015]
The freezing method according to the above (d) is usually used for fresh products before cooking having cells such as tuna and livestock meat, particularly those having great merit due to quality improvement. The reason for this is that by performing ultra-rapid freezing, the moisture in the cell tissue can be made into dense ice crystals and can be frozen without causing damage to the food tissue accompanying ice crystal growth. . However, because of the fact that this cell destruction phenomenon can be prevented, it is impossible to expect that the effect of improving crispy feeling can be achieved in the case of fried foods that are cooked frozen foods. At this time, no example of positive application of the ultra-rapid freezing method has been found.
[0016]
As a method for producing frozen fried foods with oil butterflies, the present inventors have already made fried foods after oil butterflies immediately at a speed at which the freezing interface progress rate exceeds 20 cm / h, more preferably 40 cm / h or more. A method characterized by ultra-rapid freezing has been proposed (Japanese Patent Laid-Open No. 2001-224318).
[0017]
According to this method, when a frozen product of fried oil butterflies is cooked with a microwave oven, the texture of a preferred clothing material that is crispy immediately after the oil butterflies while maintaining the freshness inherent in the ingredients. Furthermore, even when frozen and stored in a general household refrigerator, the texture can be maintained without being lost over a long period of time. However, in the case of this method, since the whole fried food is a method of ultra-rapid freezing, the temperature of the whole food is lowered to a required temperature or less, and there is room for improvement in terms of energy efficiency.
[0018]
In addition, if the whole food is ultra-fast frozen, depending on the manufacturing conditions, as a result of freezing the entire middle part, a phenomenon may be observed in which the surface layer portion is compressed by the inflation pressure of the middle part. It may be necessary to appropriately adjust the surface layer portion so that the surface layer portion is not broken by the inflation pressure of the tool.
[0019]
[Problems to be solved by the invention]
The present invention solves the above-mentioned problem in cooked fried foods, and when a frozen product of fried food with oil butterflies is heated and cooked with a microwave oven or the like, it does not easily break, and originally keeps the freshness of ingredients. As it is, it is possible to reproduce the texture of the crisp preferred clothing immediately after the oil butterfly, and even when frozen in a general household refrigerator, the texture is maintained without being lost over a long period of time. An object of the present invention is to provide a method for producing a frozen fried food with oil butterflies.
[0020]
[Means for Solving the Problems]
The method for producing a frozen product of the oil butterfly-finished fries according to the present invention, which can achieve the above object, basically comprises freezing the surface layer portion and freezing of the middle portion portion of the fried food after the oil butterfly. This method is performed separately, and includes the following inventions.
[0021]
(1) the surface layer portion of fries food after frying, immediately after being ultra-rapid freezing in freezing surface traveling speeds in excess of 20 cm / h, the Chugu portion of 0.1~20cm / h by changing the freezing conditions A method for producing a frozen fried food characterized by freezing at a freezing interface progress rate.
[0022]
(2) the surface layer portion of fries food after frying, immediately after being ultra-rapid freezing in freezing surface traveling speeds in excess of 20 cm / h, the Chugu portion of 0.1~20cm / h by changing the freezing conditions freezing surface moving speed frozen at, subsequently characterized by frozen storage at -10 ° C. or less of the temperature, method for producing frozen fried foods.
[0023]
(3) Super rapid freezing of the surface layer portion of the fried food after the oil butterfly is performed by any method selected from a liquid nitrogen immersion method, a liquid carbon dioxide immersion method, a liquid nitrogen spray method and a liquid carbon dioxide spray method. The method for producing a frozen fried food according to (1) or (2).
[0024]
(4) The method for producing a frozen fried food according to (2) or (3), wherein the temperature for the frozen storage is −10 ° C. to −25 ° C.
[0025]
DETAILED DESCRIPTION OF THE INVENTION
The name of each part of the fried food with oil butterfly of the present invention is shown in the schematic cross-sectional view of the fried food with oil butterfly of FIG.
According to the method of the present invention, fried foods with oil butterflies are ultra-rapidly frozen immediately after the oil butterflies to first freeze the surface portion of the fried foods after the oil butterflies, and then the freezing conditions are changed to change the inner portion to the surface layer. It is a method characterized by freezing at a freezing interface progress rate slower than the ultra-rapid freezing rate of the part.
[0026]
In the present invention, “immediately after the oil butterfly” refers to the time during which the moisture in the middle part of the fried food with the oil butterfly does not transfer to the surface layer part of the food. It is preferable to perform within.
[0027]
In the present invention, the “frozen interface travel speed V (cm / h)” is defined as the distance that the freezing front of the frozen food advances from the surface to the inside in one hour. In the case of the surface layer portion of the fried food with the oil butterfly, the value of the freezing interface progress velocity V is the distance from the food surface to the surface of the middle ingredient (the boundary portion between the surface layer part and the middle ingredient), and the food surface is 0 ° C. It is a numerical value divided by the elapsed time from the time until the surface of the inner tool reaches −10 ° C. In the case of the inner tool, the distance from the surface of the inner tool to the center of the inner tool becomes 0 ° C. It is a numerical value divided by the time until the center of the inner tool reaches -10 ° C.
[0028]
Then, the ultra-rapid freezing of the surface layer portion, frozen surface moving speed in excess of 20 cm / h, more preferably is meant to freeze the surface layer portion with a freezing surface progression rate of more than 40 cm / h.
In the process of the present invention, freezing surface progression rate in the production of conventional oil butterfly already frozen fries food exceeds 20 cm / h was not to be employed, more preferably frozen with freezing interface progression rate of more than 40 cm / h It is characterized by making it.
[0029]
The faster the frozen interface travel speed, the faster the moisture of the surface layer portion of the fried foods is fixed on the spot, so that the moisture of the inner ingredients can be prevented from transferring to the clothing. Thereafter, the Chugu partial 0.1~20cm / h, preferably by freezing at freezing the interface rate of progression 1~15cm / h, hardly occurs only cracking after prolonged frozen storage even when the microwave cooking, the oil It is possible to produce a frozen product of oiled butterfly-finished fried foods that retains a crispy texture unique to fried foods immediately after the butterflies.
[0030]
By making the freezing interface progress speed in two stages as described above, it becomes possible to completely prevent cracking that may occur when the whole food is ultra-rapidly frozen at once, By ultra-rapid freezing only the surface layer portion, the amount of liquid nitrogen or liquid carbon dioxide used can be reduced compared to the case of super-rapid freezing the entire food, and the cost can be reduced.
[0031]
The “surface layer portion” in the fried foods with oil butterfly of the present invention means that it is made of clothing forming materials such as bread crumbs and batters.
Further, the “medium ingredient portion” means an ingredient portion used for fried foods such as croquettes.
[0032]
In the method of the present invention, the means of ultra-rapid freezing of the surface layer portion of fried foods is conventionally in the production of frozen fried foods with oil butterflies when the frozen interface progress velocity V (cm / h) is defined as described above. freezing surface moving speed in excess of 20 cm / h was not performed, and more preferably as long as freezing means can be frozen with a freezing surface progression rate of more than 40 cm / h, it is not particularly limited. However, in order to satisfy the above-mentioned freezing interface traveling speed V (cm / h), considering that there is little influence on food, the liquid nitrogen immersion method, the liquid carbon dioxide immersion method, the liquid nitrogen spray method, and the liquid dioxide It is particularly preferred to employ any of the carbon atomization methods.
[0033]
Freezing method Chugu portion of fries food in the method of the present invention, 0.1~20cm / h, more preferably as long as freezing means can be frozen in a freeze interface rate of progression 1~15cm / h, There is no particular limitation. However, when the means such as the liquid nitrogen immersion method, the liquid carbon dioxide immersion method, the liquid nitrogen spray method, and the liquid carbon dioxide spray method, which are effective as means for rapidly freezing the surface layer portion, are adopted, the freezing interface progress speed of 20 cm / h or less is achieved. It is difficult to obtain and is not preferable in terms of cost. In terms of cost, it is preferable to employ a mechanical air blast freezing method as the freezing means for the middle portion.
[0034]
Examples of fried foods frozen by the method of the present invention include, for example, various vegetables such as potatoes, onions, pumpkins, peppers, mushrooms, shrimp, squid, crabs, scallops, etc. Foods that are normally used in fried foods such as croquettes, such as seafood, chicken, beef, pork and other livestock that are cooked in a normal manner And are not particularly limited by ingredients.
Moreover, there is no restriction | limiting in particular also in the material of the clothing which coat | covers the said ingredients of frying food, Clothing formation materials, such as a batter used for normal frying food, can be used.
[0035]
【Example】
Next, the effects of the present invention will be described with reference to examples, but the present invention is not limited to the description of these examples.
[0036]
An unheated potato croquette of 20 g (finisher 12 g, batter 4 g, bread crumb 4 g) was fried with salad oil at 170 to 180 ° C. This oil-buttered potato croquette was immediately air-blast frozen at −30 ° C., immediately immersed separately in liquid nitrogen for 10 seconds, 30 seconds, and 60 seconds, and then each group was air-cooled at −30 ° C. The blast frozen group was immediately frozen as a group immersed in liquid nitrogen for 2 minutes 30 seconds. The freezing curves of the surface of the middle tool and the center of the middle tool in the freezing conditions for each group are shown in FIGS. 2 and 3, and the freezing interface progress rates of the surface layer portion and the middle tool portion are shown in Table 1.
[0037]
The thus obtained frozen croquettes with different freezing interface progress rates were each stored in a normal freezer for 3 months in a freezer at -18 ° C. After storage, the frozen croquette group that had been frozen was cooked in a microwave oven at 500 w for 1 minute / piece, and sampled by 7 panelists to perform a sensory test on the crispness of the clothes. The grade was 3 points for air blast frozen products, 5 points for the highest point and 1 point for the lowest point. Moreover, the state of body cracking was visually evaluated, and the results are shown in Table 2 as “◯: no body cracking” and “×: body cracking”. In addition, the score described the panelist's opinion comprehensively.
[0038]
[Table 1]

[0039]
[Table 2]

[0040]
As shown in Table 1, air blast freezing and air blast freezing 10 seconds after immersion in liquid nitrogen, the surface layer portion is not ultra-rapidly frozen, and those immersed in liquid nitrogen for 30 seconds and 60 seconds are surface layers The part was ultrafast frozen. Moreover, as shown in Table 2, the quick-frozen surface layer portion had improved crispy feeling, while the whole was ultra-rapidly frozen by immersion in liquid nitrogen for 2 minutes 30 seconds The body was cracked and the crispness was reduced.
[0041]
【The invention's effect】
As apparent from the above results, the method of the present invention, by ultra-rapid freezing of the surface layer portion of the oil butterfly already fries food immediately frozen surface moving speed in excess of 20 cm / h, the fries food Moisture possessed by the surface layer portion can be instantly fixed in place to effectively suppress moisture transfer to the garment, and then the inner portion is frozen at a freezing interface progression rate of 0.1 to 20 cm / h. This makes it possible to produce a frozen product of oil-fried foods that have a crispy texture that is characteristic of fried foods immediately after oil butterflies even when cooked in a microwave oven after long-term frozen storage. It is now possible to do.
[Brief description of the drawings]
FIG. 1 is a schematic cross-sectional view of a fried food with oil butterflies.
FIG. 2 is a diagram showing freezing curves of the croquette inner surface portion under various freezing conditions.
FIG. 3 is a diagram showing freezing curves of the central part of the croquette in various freezing conditions.

Claims (4)

The surface layer portion of fries food after frying, immediately after being ultra-rapid freezing in freezing surface traveling speeds in excess of 20 cm / h, freezing interface to change the frozen condition Chugu portions 0.1~20cm / h A method for producing a frozen fried food characterized by freezing at advancing speed. After the surface layer portion of fries food after frying was immediately ultrarapid freezing in freezing surface traveling speeds in excess of 20 cm / h, freezing surface progression 0.1~20cm / h the Chugu portion by changing the freezing conditions A method for producing a frozen fried food, characterized by being frozen at a speed and subsequently frozen and stored at a temperature of -10 ° C or lower.   The super-rapid freezing of the surface layer portion of the fried foods after the oil butterfly is performed by any method selected from a liquid nitrogen immersion method, a liquid carbon dioxide immersion method, a liquid nitrogen spray method, and a liquid carbon dioxide spray method. The method for producing a frozen fried food according to claim 1 or 2, characterized in that   The method for producing a frozen fried food according to claim 2 or 3, wherein the temperature for the frozen storage is -10 ° C to -25 ° C.

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