JPH07241178A - Fry-like food - Google Patents

Abstract

PURPOSE:To obtain fries such as a potato croquette, a fried meat cake or a varied coating and a fry-like food such as a fritter, TENPURA (a deep-fried food) or HARUMAKI (an egg dough wrapped in minced vegetables, meat and other ingredients in a small roll and fried in deep fat) without deteriorating the crispiness of the coating by comprising an edible wax in the coating and wrapping an inner ingredient therein. CONSTITUTION:This fry-like food is obtained by comprising about 0.1-5wt.% edible wax in a coating, wrapping an inner ingredient therein and frying the resultant material in an oil. The addition of the edible wax to the coating is carried out by adding the edible wax to a batter liquid, bread crumb and/or a frying oil and the edible wax contained therein is effective in preventing the moisture from being absorbed in the coating or migrating, etc., thereto.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to potato croquettes, minced cutlets, strange clothes and other fries and fritters, tempura, spring which contain a edible wax in the garment to prevent deterioration of the crispiness of the garment after oil conditioning. Volume and other fried food products.

[0002]

2. Description of the Related Art Fry is a meat or seafood filling, dipped in flour, starch, or other dusting powder, dipped in a batter obtained by removing the eggs, sprinkled with bread crumbs, and then fried in oil, that is, in an oil condition. And manufacture. What uses corn flakes instead of bread crumbs is what is called a strange clothes.

The fritter is obtained by sprinkling flour, starch or the like on a filling of fish, vegetables, fruits, etc., adding egg yolk to the flour, and then adding baking powder or egg white with milk or water. It is manufactured by dipping it in a frittering liquid (batter liquid) and deep-frying it, that is, adjusting the oil.

[0004] Tempura is produced by adding a coating solution prepared by removing wheat flour with water, that is, a batter solution, to a filling of seafood, vegetables, etc. and frying it in oil. Before applying the batter solution to the filling, flour such as wheat flour or starch may be applied.

[0005] Harumaki is manufactured by wrapping a fried shell made from batter liquid with stir-fried filling and fried with oil, that is, oil-conditioned.

The above-mentioned manufacturing method of frying, fritters, tempura and spring rolls is a basic method that is usually adopted, and in actual cooking, raw materials, processes and the like are appropriately changed depending on circumstances. .

By the way, the fried foods produced by any of the above methods also have a structure of a filling filled with filling,
It is manufactured by finally adjusting the oil.

[0008] However, such a fried food has a problem that the garment softens with a lapse of time after the oil preparation and the crispy feeling of the garment is lost. In particular, in recent years, such fried foods have been put into mass distribution as frozen foods that have been oiled or unoiled or frozen foods that have not been oiled (chilled), and when actually eaten, microwave cooking, oil conditioning, re-oiling Tones, etc.,
When such cooking and heating is performed, softening of the batter has already been observed, and the similar problem that the crispy feeling of the batter is deteriorated often occurs.

[0009]

DISCLOSURE OF THE INVENTION The present invention has a structure of a filling which is wrapped in a garment and has a structure of a fried food which is produced by oil-conditioning or a filling which is wrapped in a garment. It is an object of the present invention to provide a raw fried food which is produced without an oil condition, and which is a frozen food or an unfrozen food in which deterioration of the crispy feeling due to the softening of the batter as described above is prevented. In particular, when distributed as frozen foods, the same effect is required to be remarkable.

[0010]

[Means for Solving the Problems] Fry-like foods or frozen products thereof (frozen cooked foods) having the structure of a filling-wrapped filling and prepared in oil, or prepared without oil preparation. The present inventor has found that the raw fried foods or frozen products thereof (uncooked frozen foods) that are cooked and heated lose their crispy feeling due to the softening of the garments over time. According to the above, the moisture content of the clothing increases due to the moisture absorption of the clothing, the moisture content of the clothing increases due to a gradual transition of the moisture content of the filling to the clothing having a lower moisture content, and the increased moisture content further lowers the bread crumb layer of the clothing. It is due to shifting to (balance of water content in clothes). Further, according to the knowledge of the present inventor, the batter is already softened when the frozen fry-like food is heated in a microwave oven, re-oiled and cooked. Increase of water content, increase of water content of clothing due to gradual transfer of unfrozen water of fillings to clothes of low water content during frozen storage, transfer of this increased water content to bread crumb layer having lower water content, microwave oven, O This is because the water released from the fillings moves to the clothes when cooking and heating with a VT (oven toaster) or the like. Therefore, the present inventor has found that the inclusion of the edible wax in the clothing can prevent the above-described moisture absorption, migration of water, and balance, and the present invention has been completed based on such findings.

The present invention provides (1) a fried food which has the structure of a filling wrapped in a batter and is oil-conditioned, wherein the batter contains an edible wax. Like food. (2) The fried food as described in (1), wherein the content of the edible wax in the batter is 0.1 to 5% by weight. (3) Claim 1 or 2 characterized by being frozen
The described fry-like food. (4) A batter solution for frying foods containing 0.2 to 10% by weight of edible wax. (5) Bread crumbs for fried foods containing 0.2 to 10% by weight of edible wax. (6) A frying oil for frying foods containing 0.3 to 17% by weight of edible wax. (7) A frozen or unfrozen raw fried food which has a structure of a filling wrapped in a garment and the edible wax is contained in the garment. Is.

The fried food as used in the present invention has a structure of a filling wrapped in clothes and is produced by adjusting the oil condition, and fried foods, fritters, tempura and spring rolls are exemplified. It

There is no particular limitation on the filling, and any filling material used in conventional fried foods can be used.

In order to add edible wax to the batter, the edible wax is added to the raw material such as batter, bread crumbs, or its substitute (in the case of strange clothing) and / or frying oil in the above-mentioned production process of the fried food. You should keep it.

Content of edible wax in clothes is 0.1% by weight
The above is preferably 0.1 to 5% by weight. Even if the content is more than this range, the effect of preventing water migration and the like is exhibited, but if the content is too large, a bitterness may be felt.

As the edible wax, those which are recognized as food use can be used, and as such edible wax, carnauba wax, beeswax, candelilla wax, rice wax, paraffin and the like can be exemplified. Further, even if two or more kinds of edible waxes are combined, the same waterproofing effect such as water migration can be used.

The batter liquid is also not particularly limited, and may be a conventionally used one except that edible wax is added.

For example, the edible wax is added only to the batter so that the content of the edible wax in the clothes is 0.1% by weight.
As described above, the batter liquid may contain 0.2 to 10% by weight of the edible wax in order to adjust the content to 0.1 to 5% by weight. The edible wax may be added after being dissolved in oil and fat.

There is no particular limitation on bread crumbs and their substitutes, and conventionally used bread crumbs, corn flakes, cracker flour, etc. can be used except that edible wax is added.

For example, in order to adjust the content of the edible wax in the batter to 0.1% by weight or more, preferably 0.1 to 5% by weight, the edible wax is added only to the breadcrumbs or its substitutes. Alternatively, the substitute may contain 0.2 to 10% by weight of edible wax. The edible wax may be added after being dissolved in oil and fat.

There is no particular limitation on the frying oil, and any vegetable and animal edible oils and fats conventionally used can be used except that edible wax is added.

For example, to add the edible wax to the frying oil only so that the content of the edible wax in the batter is 0.1% by weight or more, preferably 0.1 to 5% by weight, the frying oil should have 0.3% by weight. It is sufficient to include edible wax in an amount of -17% by weight.

When the edible wax is added to a plurality of batter solutions, bread crumbs or substitutes thereof, or frying oil, the amount of the edible wax added to each of the selected raw materials may be smaller than the above content. .

There are no particular restrictions on the oil condition, and a conventional oil condition of, for example, 150 to 250 ° C. for 30 seconds to 10 minutes may be used.

The fried food produced by adjusting the oil condition or the raw fried food produced without adjusting the oil condition is put in the distribution as it is or frozen and put in the distribution in the form of frozen food.

[0026]

When the edible wax is added to the garment of the fried food which has the structure of the filling which is wrapped in the garment and which is prepared by oil-conditioning or the raw fried food which is manufactured without oil-conditioning, Moisture absorption, migration of water from the fillings to the clothes, movement of water inside the clothes (equilibrium of water inside clothes) is prevented, and the clothes retain a crispy feeling without softening.

[0027]

EXAMPLES The present invention will be further described below with reference to control examples, examples and test examples.

In the control example, the example and the test example, the quick freezing is a quick freezing in a freezer at -40 ° C, and the freezing storage is a freezing storage in a low temperature constant temperature oven at -20 ° C.

A sensory test for the crispy sensation of clothes was conducted by a panel of 5 persons. Evaluation A is very good, B
Is excellent, C is normal (softening is observed, but crispy feeling remains), D is bad and E is very bad. % And parts represent% by weight and parts by weight, respectively.

<Comparative Example 1 (potato croquette (control))> A conventional potato croquette was prototyped by the following steps. (a) Prepare a croquette ingredient made mainly from potatoes and mold it into an oval shape of about 30 g each. (b) The molded potato croquette filling is dusted with waxy corn starch. (c) The battered liquid A and the bread crumbs A are used to coat the sprinkled fillings in a usual manner to make about 50 g of raw croquettes. (d) Fried raw croquette in rapeseed salad oil heated to 170 to 180 ° C. for 2 minutes (oil-state). (e) Quickly freeze the oil-conditioned croquette and store it frozen. Batter liquid A 13 parts of egg white powder, 7 parts of fine bread crumbs and 0.25 part of guar gum were uniformly mixed, and the powder mixture was gradually added to 80 parts of water which was stirred at low speed in a household mixer. Mix for 3 minutes. 500g for one preparation
And Bread crumb A with a water content of about 26% and a grain size of about 8 mesh.

<Example 1 (potato croquette (1))>
A potato croquette was prototyped and stored by the same steps as in Control Example 1 except that the rapeseed salad oil in step (d) was changed to fried oil WX. Fried oil WX A mixture of 95 parts of rapeseed salad oil and 5 parts of edible wax (“Carnauba wax” manufactured by Noda Wax Co., Ltd.).

<Example 2 (potato croquette (part 2))>
A potato croquette was prototyped and stored by the same process as in Comparative Example 1 except that the batter liquid A in the step (c) was changed to the batter liquid WX. Batter liquid WX Egg white powder 9.0 parts, waxy corn starch 1.0 part, guar gum 0.125 parts and water 40 parts in advance are mixed to obtain a mixed solution which is agitated at low speed in a domestic mixer. Gradually add 50 parts of wax-added oils and fats (47.5 parts of rapeseed salad oil + 2.5 parts of edible wax (“beeswax” manufactured by Noda Wax Co., Ltd.)) and mix for 6 minutes. The amount of one preparation is 500 g.

<Example 3 (potato croquette (3))>
A potato croquette was prototyped and stored by the same process as in Comparative Example 1 except that the bread crumbs in the step (c) were replaced with bread crumbs containing 2.5% of edible wax (“Rice wax” manufactured by Noda Wax Co., Ltd.).

<Example 4 (potato croquette (4))>
In this example, both the batter and frying oil contained edible wax. That is, a potato croquette was prototyped and stored by the same process as in Comparative Example 1 except that the batter liquid A of step (c) was changed to the batter liquid WX and the rapeseed salad oil of step (d) was changed to fried oil WX.

The edible wax content (%) of the raw materials at each production stage of 5 kinds of potato croquettes is shown.

[0036]

[Table 1]

Five kinds of potato croquette were microwave-cooked one day after frozen storage (500 W, heating time 60 seconds / piece / time), and a sensory test was performed on the crispy sensation of the after garments. Yes, the evaluation was A in all cases. There were variations in the sensory test results after 2 months of frozen storage. This is summarized in Table 2. Examples 1 to 4
The croquette obtained by the method of 1. was superior to the croquette obtained by the method of the control. In Table 2, the water increase rate = {(water content in clothes after 2 months of frozen storage)-(water content in clothes before frozen storage)} x 100 / (water content in clothes before frozen storage). Here, the water content was measured by an electronic water content meter.

[0038]

[Table 2]

<Test Example 1 (Stay test after oil conditioning (Part 1))>
The potato croquette obtained by adjusting the oil in the same manner as in Example 4 was left in the following three modes without being quick-frozen and frozen-stored. (B) Put it in the side dish case of the lunch box containing warm rice, cover it and leave it for 1 hour 30 minutes. (B) Put it in a styrene plate, wrap it and leave it in a hot showcase at about 50 ° C for 3 hours. (C) Place in a styrene dish, wrap, and leave at room temperature of about 25 ° C for 4 hours.

<Test Example 2 (Staying test after oil conditioning (Part 2))>
Fresh croquettes obtained in the same manner as in Example 2 were frozen 17
After frying in rapeseed salad oil heated to 0 to 180 ° C. for 4 minutes and 30 seconds, it was left to stand in the following three modes. (B) Put it in the side dish case of the lunch box containing warm rice, cover it and leave it for 1 hour 30 minutes. (B) Put it in a styrene plate, wrap it and leave it in a hot showcase at about 50 ° C for 3 hours. (C) Place in a styrene dish, wrap, and leave at room temperature of about 25 ° C for 4 hours.

<Test Example 3 (Stay test after oil conditioning (Part 3))>
Raw croquettes obtained in the same manner as in Comparative Examples 1 (a) to (c) were fried in frying oil WX heated to 170 to 180 ° C. for 2 minutes, and then left in the following three modes. (B) Put it in the side dish case of the lunch box containing warm rice, cover it and leave it for 1 hour 30 minutes. (B) Put it in a styrene plate, wrap it and leave it in a hot showcase at about 50 ° C for 3 hours. (C) Place in a styrene dish, wrap, and leave at room temperature of about 25 ° C for 4 hours.

<Control> As a control, the potato croquette obtained by adjusting the oil in the same manner as in Control Example 1 was left in the following three modes without being quick-frozen and frozen-stored. (B) Put it in the side dish case of the lunch box containing warm rice, cover it and leave it for 1 hour 30 minutes. (B) Put it in a styrene plate, wrap it and leave it in a hot showcase at about 50 ° C for 3 hours. (C) Place in a styrene dish, wrap, and leave at room temperature of about 25 ° C for 4 hours. .

<Results of Test of Tests 1 to 3 Left> As a result of comparison with the control, the potato croquette obtained by any of the methods of Tests 1 to 3 retains a crispy sensation in any mode of standing. The texture of the batter was good.

<Comparative Example 2 (Wakasagi fritter (control))> A smelt fritter was manufactured by the following steps. (a) Prepare a frittering liquid according to the following formulation. (b) Wipe out the moisture on the surface of smelt and dust it with waxy corn starch. (c) After adding the frittering liquid of (a) to this, 17
Fry for 2 minutes in rapeseed salad oil heated to 0-180 ℃ (oil condition). (d) The fritter obtained by adjusting the oil is frozen rapidly and stored frozen. Fritters clothing flour ( light flour) 19 parts, egg white powder 7 parts, whole egg 9 parts, milk 3
Prepared from 5 parts, 0.2 parts baking powder, 0.3 parts salt and 30 parts rapeseed oil.

<Example 5 (Wakasagi fritter)> 30 parts of rapeseed salad oil in the fritter liquid was added to edible wax-added oil / fat (28.5 parts of rapeseed salad oil + 1.5 parts of edible wax (“Candelilla wax” manufactured by Noda Wax Co., Ltd.)) 30 A smelt fritter was manufactured in the same manner as in Comparative Example 2 except that the rapeseed salad oil for oil preparation was changed to fried oil WX.

<Control Example 3 (Shrimp tempura (control))> A shrimp tempura was produced by the following steps. (a) Prepare a tempura clothing liquid according to the following formulation. (b) Thoroughly wipe off the water on the surface of the peeled tiger prawns, make a notch to prevent shrinkage during oil conditioning, and dust with waxy corn starch. (c) After adding the tempura clothing liquid of (a) to this, 170-
Fry in rapeseed oil heated to 180 ℃ for 2 minutes
(Oil condition). (d) Tempura obtained by adjusting the oil is rapidly frozen and stored frozen. 21 parts tempura clothing liquid flour (soft flour), 7 parts egg white powder, 6 parts whole egg, 36 water
And 30 parts rapeseed oil.

<Example 6 (Shrimp tempura)> 30 parts of rapeseed salad oil of tempura clothing liquid was added with edible wax Oil and fat (28.5 parts of rapeseed salad oil + edible wax (“Rice wax” manufactured by Noda Wax Co., Ltd.) 0.75 parts + edible wax) (Carnauba wax manufactured by Noda Wax Co., Ltd., 0.75 parts) A shrimp tempura was produced in the same manner as in Comparative Example 3 except that 30 parts were replaced with fried oil WX instead of the rapeseed salad oil for oil preparation.

<Comparative Example 4 (alternate clothing (control))> Corn flakes of minced chicken were fried by the following steps. (a) Prepare a filling ingredient consisting of minced chicken, fried onions, bread crumbs and seasonings. (b) After shaping (a) into an oval shape of about 25 g, flour is dusted. (c) Pass through the whole egg solution (batter solution) that has been melted in advance, and add crushed corn flakes. (d) 2 in rapeseed salad oil heated to 170-180 ° C
Fry for minutes. (e) Quick freeze and store frozen.

<Example 7 (alternate clothing)> Oil and fat containing rapeseed oil as frying oil and added with edible wax (95 parts of rapeseed oil +
A corn flake fried chicken ground product was manufactured in the same manner as in Control Example 4 except that the edible wax "paraffin" was changed to 5 parts).

<Control Example 5 (Spring Roll (Control))> A spring roll was manufactured by the following steps. (a) Shrimps, bamboo shoots, cabbage, shiitake mushrooms, horse starch,
Prepare a stir fry for the filling of spring rolls consisting of seasonings. (b) Prepare a batter solution having the following composition, spread it thinly on a heated iron plate, and bake it to form a crust. (c) Roll the stir-fry with roast to make a spring roll. About 1
5 g. (d) 4 in rapeseed salad oil heated to 170-180 ° C
Fry for minutes. (e) Quick freeze and store frozen. Batter liquid Prepared from wheat flour (soft flour) 23 parts, cold water 39 parts, egg white powder 8 parts, salt 0.3 parts and rapeseed salad oil 30 parts.

<Example 8 (Spring roll)> 30 parts of the rapeseed salad oil of the batter solution was mixed with edible wax-added oil and fat (rapeseed salad oil 2).
8.5 parts + edible wax (“Candelilla wax” manufactured by Noda Wax Co., Ltd.) 0.75 parts + edible wax (“beeswax” manufactured by Noda Wax Co., Ltd. 0.75 parts) 30 parts and rapeseed oil for oil preparation is fried in oil WX A spring roll was experimentally produced in the same manner as in Comparative Example 5 except that the spring roll was replaced.

<Comparative Example 6 (Mench cutlet (control)>) A mince cutlet was experimentally produced by the following steps. (a) Prepare a filling consisting of pork, fried onions, eggs, bread crumbs and seasonings. (b) After molding (a) into an oval shape, it is dusted with waxy corn starch. (c) Using batter solution A and bread crumb A, (b) is subjected to ordinary clothing to make about 30 g of raw minced pork cutlet. (d) Fry the raw minced pork cutlet (c) in rapeseed salad oil heated to 170 to 180 ° C. for 2 minutes. (e) The minced cutlet obtained by adjusting the oil is rapidly frozen and stored frozen.

<Example 9 (Matsukatsu)> Batter solution A
A minced cutlet was trial-produced in the same manner as in Control Example 6 except that the batter solution WX and the frying oil WX were respectively used for the rapeseed salad oil (fried oil) and the rapeseed oil.

<Comparative Example 7 (Shrimp fry (control))> A shrimp fry was manufactured by the following steps. (a) Make a cut in the shrimp of Taisho shrimp to prevent shrinkage during oil conditioning. (b) Mill the prepared peeled meat with waxy corn starch. (c) Battered liquid A and bread crumbs A are used to coat battered shredded meat as usual to make 40 g of raw shrimp. (d) Fry raw fried shrimp in rapeseed salad oil heated to 170 to 180 ° C. for 2 minutes. (e) The oil-fried shrimp fries should be frozen rapidly and stored frozen.

<Example 10 (Shrimp fry)> In the same manner as in Control Example 7 except that the batter solution A in step (c) was replaced with the batter solution WX and the rapeseed salad oil for oil preparation in step (d) was replaced with frying oil WX. A shrimp fly was prototyped and stored.

The shrimp fries thus obtained, both of the control shrimp and the control, had a crispy garment after 1 day of freezing and the evaluation was A.

<Control Example 8 (Ajifried (Control))> An ajifried was trial-produced by the following steps. (a) Ground the horse mackerel with waxy corn starch. (b) Battered liquid A and bread crumbs A of the ground grated meat
Make a regular garment using the soybeans and make about 50 g of raw horse mackerel. (c) Fry raw horse mackerel fried in rapeseed salad oil heated to 170 to 180 ° C. for 2 minutes. (d) Oil-prepared horse mackerel is quickly frozen and stored frozen.

Example 11 (Aji-fried) Aji-fried was prepared in the same manner as in Control Example 8 except that the batter solution A of step (b) was replaced with the batter solution WX and the rapeseed salad oil of step (c) was replaced with fried oil WX. Prototyped and stored.

In the thus obtained aji-fried, the clothing was crispy and the evaluation was A after 1 day of freezing storage in both the control example and the example.

<Results of Sensory Examination of Products Prototyped in Control Examples 2 to 8 and Examples 5 to 11> Table 2 shows the amount of edible wax (%) in clothes of each prototype, frozen storage (2 months) before and after. The result of the sensory test regarding the change of water content in the clothes and the crispy feeling of the clothes is shown. Table 1 shows the edible wax content (%) of the raw materials at each manufacturing stage of each prototype.

The sensory test was carried out after each frozen product was subjected to microwave cooking. That is, the microwave oven cooking conditions of the prototypes in Comparative Example 2 and Example 5 were 50.
0 W, heating time 70 seconds / 3 pieces / time, that of the prototypes in Control Example 3 and Example 6 is 500 W, heating time 6
0 seconds / 2 pieces / time, that of the prototypes in Control Example 4 and Example 7 is 500 W, heating time is 45 seconds / 2 pieces / time, that of the prototypes in Control Example 5 and Example 8 is 5
00 W, heating time 50 seconds / piece / time, that of the prototypes in Control Example 6 and Example 9 is 500 W, heating time 3
5 seconds / piece / time, that of the prototypes in Control 7 and Example 10 is 500 W, heating time is 45 seconds / line / time, and that of the prototypes in Control 8 and Example 11 is 500 W, heating The time was 60 seconds / sheet / time.

Incidentally, the rate of increase in water content = {(water content in clothes after 2 months of frozen storage)-(water content in clothes before frozen storage)} × 100 /
(Water content in clothes before frozen storage). Here, the water content was measured by an electronic water content meter.

[0063]

Industrial Applicability According to the present invention, there is provided a fried food which has the structure of a filling-wrapped filling and is oil-conditioned and in which the softening of the clothing is prevented.

That is, since the fried food of the present invention retains a crispy sensation for a long time after production,
It can be served as crispy batters for sale at room temperature or in a showcase, and the crispiness of the batter is retained for a long time even when placed in a bento box, making it a good side dish. Further, even when placed as a frozen food in the distribution, it becomes a cooked frozen food with improved quality without deteriorating the crispiness due to cooking and heating with an oil condition, a microwave oven or the like.

 ─────────────────────────────────────────────────── --- Continuation of the front page (72) Inventor Yu Mizutani, Oizumi-cho, Gunma Prefecture Oizumi-cho 1222 Yoshida, Ajinomoto Frozen Foods Co., Inc. Frozen Foods Research Laboratory (72) Inventor Ryosuke Uchio Oizumi-cho, Gunma Prefecture 1222 Yoshida, Ajinomoto Frozen Foods Co., Inc.

Claims (7)

[Claims] 1. A fry-like food having a structure of a filling wrapped in a batter and having an oil condition, wherein the batter contains an edible wax. 2. The content of edible wax in the clothes is 0.1.
The fried food as claimed in claim 1, which is -5% by weight. 3. The frozen product according to claim 1, which is frozen.
Or the fried food as described in 2. 4. A fatter-like food batter liquid containing 0.2 to 10% by weight of edible wax. 5. A bread crumb for fried foods containing 0.2 to 10% by weight of edible wax. 6. A frying-like food frying oil containing 0.3 to 17% by weight of edible wax. 7. A frozen or non-frozen raw fried food having the structure of a filling wrapped in a garment, wherein the garment contains an edible wax.