JPH0698739A - Fried food or non-fried food, and method for freezing and preserving the same - Google Patents

Abstract

PURPOSE:To provide the fried food or non-fried food reduced in the evaporation of water and giving a fresh flavor and an excellent taste even after frozen and preserved for a long period. CONSTITUTION:The fried food or non-fried food is characterized by coating the outer surface of the food with fats and oils. The method for freezing and preserving the fried food or non-fried food is characterized by coating the outer surface of the food with fats and oils and subsequently freezing and preserving the coated food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a long-term frozen storage method for fried foods or fried foods. More specifically, the present invention relates to a method for freezing and preserving fried foods or fried foods that can prevent evaporation of moisture contained in foods and maintain a fresh flavor for a long period of time.

[0002]

2. Description of the Related Art In recent years, food freezing and preservation technology has advanced, and a large amount of fried foods and unfried foods have been imported. These foods are normally frozen and stored for about 1 to 2 months from the factory until they are actually available to consumers.

[0003]

However, in the conventional cryopreservation method, the water content of the food is evaporated during the above-mentioned storage period or is deteriorated by the air oxidation, and the fresh flavor of the food is changed when it is actually eaten. There was a problem of being lost.

It is an object of the present invention to prevent water evaporation and oxidative deterioration of foods even during long-term storage and to enjoy a fresh flavor and an excellent taste when eating.

[0005]

In order to achieve the above object, it has been found that an excellent effect can be achieved if the outer surface of a food is coated with oil or fat, and the present invention has been accomplished.

That is, the present invention provides a fried food or an unfried food whose outer surface is coated with a fat or oil. Further, the present invention also provides a frozen preservation method for fried foods or unfried foods, which comprises freezing and preserving it after coating the outer surface with oil and fat.

As the above-mentioned oils and fats, edible saturated fatty acid-based ones are preferable. Unsaturated fatty acid-based oils and fats may undergo oxidative deterioration during the storage period, so it is preferable not to contain too much. Specifically, examples of the saturated fatty acid-based fats and oils include lard, head, hardened oil, and mixtures thereof. Lard is preferred.

The outer surface of food is coated with the above-mentioned oil and fat. The coating method is not particularly limited, but for example, fats and oils are heated to a liquid with an appropriate viscosity (if the fats and oils are already in a liquid with an appropriate viscosity at room temperature, it is not necessary to heat it), or a suitable edible solvent. This may be done by dissolving it in a solution and then immersing the food product in these solutions. The coating amount is appropriately selected according to the food type, but may be, for example, about 5 to 20% by weight based on the food.

Examples of foods that are subjected to the coating treatment include fried foods and non-fried foods. Specific examples of fried foods include fried shrimp, pork cutlet, and croquettes. Examples of the non-fried food include those corresponding to the above-mentioned fried food with a coat before frying, those without a coat (specifically, hamburger etc.) and the like. The fried food and unfried food may be frozen in any case.

The coated and fried food products of the present invention are then stored frozen. For the frozen storage, any known method may be used. The freezing temperature is, for example, -1
It may be 5 to -20 ° C. Usually, it can be stored frozen for one year or longer.

It is preferable to remove the oil and fat coated on the outer surface of the food when eating after the frozen storage. The method of removing fats and oils may be performed by, for example, heat treatment, specifically, frying or oven heating.

[0012]

[Function] By coating the outer surface of the food with oil and fat, the outer surface of the food is covered with the oil film. As a result, it is possible to prevent water evaporation of the food. In addition, direct contact between air and food is prevented, and oxidative deterioration is suppressed.

The oil and fat film is easily removed by heating and does not adversely affect the original flavor and taste of food.

[0014]

【Example】

(Examples 1 to 3) Frozen shrimp covered with commercially available fry clothes were fried, and then the fried shrimp was dipped in lard which was roasted at 28, 36, and 40 ° C, respectively (see Examples 1 to 1, respectively). 3), pulling from lard, then -18
It was stored in a freezer at ℃ for 2 months. After frozen storage, this fried shrimp was fried again and ate.

The weight change was measured over time during the frozen storage period. A sensory test when eating was also conducted. The results are shown in Table-1. (Comparative Example 1) As a control, prawns were eaten in the same manner as in Examples 1 to 3 except that the immersion treatment in lard was not performed. In addition, the change in weight with time and the result of the sensory test are also shown in Table 1.

[0016]

[Table 1]

[0017]

EFFECTS OF THE INVENTION According to the present invention, water evaporation and oxidative deterioration of food can be prevented even during frozen storage, and a fresh flavor and excellent taste can be enjoyed even after long-term storage.

Claims (2)

[Claims] 1. A fried food or an unfried food whose outer surface is coated with a fat or oil. 2. A frozen storage method for fried foods or fried foods, which comprises freezing and storing after coating the outer surface with oil and fat.