JPH0799901A - Oil-fried fry food and its production - Google Patents

Abstract

PURPOSE:To obtain an oil-fried fry food good in crispiness simply by heating the oil-fried fry food in a microwave oven or an oven even after freezing and preserving a frozen oil-fried fry food for a long period. CONSTITUTION:This oil-fried fry food is obtained by coating or smearing an ingredient material with a powdery thick malt syrup or dextrin in an amount of 5-30wt.% based on the ingredient material, further apply a batter thereto, fry the resultant ingredient material with the batter and freeze the fried ingredient material.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention has a good crispy property only by heating in a microwave oven or an oven after frying, tempura, croquette and the like, and even after storing frozen fried foods for a long time. This is to obtain fried foods that have been deep-fried.

[0002]

2. Description of the Related Art Ordinary frozen croquettes include wheat flour, rice flour,
Mix a mixture of ingredients such as fats and oils with water in water, add it to bread crumbs, add oil to the mixture at a temperature close to 180 ° C, and freeze. When the general frozen croquettes produced in this way are heated in a microwave oven, the batter absorbs the water that evaporates from the medium seeds (ingredients), resulting in a sticky texture, which not only spoils the deliciousness of the croquettes, The croquettes lose their commercial value. Japanese Patent Application Laid-Open No. 2-283248 is a method for producing a fried food in which the flavor of the fried food is less deteriorated by evaporation of water in the oil fried food, and which retains a good texture for a long time after fried oil. Is coated with an edible aqueous solution of pullulan, wafer, gelatin or the like. However, even in this method, when the storage period is long, the one cooked using a microwave oven has a drawback that it does not have a crispy property and has a sticky texture.

[0003]

DISCLOSURE OF THE INVENTION The present invention reduces the transfer of water generated from ingredients during cooking to the clothes,
The texture of the batter immediately after frying is good, and the texture of this batter can be retained well even if it is frozen and stored for a long time. Even if it is reheated in a microwave oven or an oven, the flavor and texture are deteriorated. It is an object of the present invention to provide a frozen fried food after frying which does not deteriorate the crispiness of the batter, and a method for producing the same.

[0004]

[Means for Solving the Problems] In order to achieve the above object, the present invention coats or dusts 5% to 30% by weight of powdered starch syrup and / or dextrin on the ingredients, and further coats the ingredients. It is a fried food that has been dipped in and coated with. In addition, the present invention is characterized in that 5% by weight to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the ingredients, and then the ingredients are boiled and oiled. It is a method of manufacturing fried foods.

The fried food which is the object of the present invention is a food material such as poultry meat, seafood, vegetables and the like, and powder starch syrup and / or dextrin is contained in an amount of 5 to 30% by weight based on the material. It may be covered or dusted, and may be stuffed with a batter solution as a clothing material and fried, or may be frozen, and the fried food may have any size and shape. Further, bread crumbs may be further coated, or a prebatter may be further applied as a clothing material, fine powder may be further coated, and a main batter may be further coated with bread crumbs, and the product may be oil-frozen and frozen.

For example, croquettes such as cream croquette and potato croquette, fried cutlet such as pork cutlet, chicken cutlet, minced cutlet, tempura such as shrimp tempura, horse mackerel tempura, vegetable tempura, and nuggets such as chicken nuggets are included. .

In addition, since the fried food of the present invention is heated and cooked in a microwave oven or an oven at the time of eating, convenience and instantness are important. Is. If it is a bite size, cooking will not take time and the amount of steam generated from ingredients will not be excessive or concentrated, so the amount of steam passing through the clothes is small and the crispiness of the clothes is maintained. Is effective for. Next, fried food means that the fried food is heated by the fried food until it becomes almost edible, so-called fried food, and at least if the ingredients are already cooked. Includes fried food from the degree to which the clothing material solidifies to the point that the ingredients pass through the fire.

The term "for cooking in a microwave oven or oven" refers to a fry which is reheated and cooked in a microwave oven or oven without frying during eating. Microwave ovens include small-scale microwave ovens for home use and large-scale microwave ovens for business use.
The oven also includes a gas oven, an electric oven, an oven toaster, and the like. The fried foods before cooking are frozen. Freezing also includes so-called frozen chilled products that are stored frozen and distributed in a refrigerated state.

Next, the coating material of the present invention will be described. In forming the present invention, the present inventor has found that the above object can be achieved by sprinkling powder starch syrup and / or dextrin around the ingredients. That is, by sprinkling sugar around the ingredients, the water evaporated from inside the ingredients can be adsorbed as the temperature of the ingredients (medium species) rises in the oil frying and From this, it was found that moisture transfer to the batter can be prevented and a good texture like that of the batter just after frying can be maintained for a long time. In the present invention, the food that can be used as an ingredient may be any of croquette, seafood, meat, chicken, vegetables and the like, but particularly in the crispy property of clothes of croquettes with high water content, the effect of the present invention is remarkable. Is.
DE (dextrose eq) is used to express the sugar composition of starch.
Widely used). The reducing sugar was measured as glucose, and the ratio of the reducing sugar to the solid content was calculated as DE.
Show as. Looking at powdered starch syrup, dextrin, etc., which were effective as a coating agent, as an index of DE, in the case of powdered starch syrup, DE was in the range of 25 to 35, of which DE30 had the most excellent effect. . In the case of dextrin, DE was in the range of 17 to 20, and DE17 had the most excellent effect. In the present invention, the effective coverage was in the range of 5 to 30% by weight for both the starch syrup and the dextrin with respect to the ingredients. For both powdered starch syrup and dextrin, the higher the coverage, the better the crispy property of the batter and the better the storability, but the cost and flavor will be affected, so 10 to 25% by weight is desirable.
Similar effects were also obtained when powdered starch syrup and dextrin were mixed and used in the same amount. If the content of powdered starch syrup and / or dextrin is less than 5% by weight, there is no crispy property when stored for a long period of time, and the batter becomes sticky and the texture deteriorates. If it exceeds 30% by weight, the texture and texture become poor and the commercial value becomes poor. .

[0010] Next, the effect of microwave heating using powdered starch syrup as a coating material and sugars such as dextrin in croquettes was investigated. Sprinkle the above sugar on a medium seed (ingredient) of croquette. Fine powder (baked wheat flour)
Mix with. Mix with bread crumbs. Croquette was produced by these three methods. Microwave oven heating the croquette produced by these methods, the texture of the clothes, texture, when compared and evaluated with a normal croquette without sugar,
Although the samples No. 1 and No. 2 were better than those without sugar, the samples prepared by the above methods did not absorb moisture and had the best crispiness.
The croquette batter, in which sugar was mixed with fine powder or bread crumbs like, was inferior in crispiness to the one in which the sugar was sprinkled on the medium seed (ingredient) of croquette. Prototype sample is stored in the freezer (-
Table 1 shows the evaluation results obtained by sensory evaluation of the quality of the products that were stored at 20 ° C) and heated on the third day after being stored in a microwave oven.

[0011]

[Table 1] The texture, texture, and burnt state were evaluated in the order of goodness as ◎, ○, △, ×.

The ingredients are sprinkled with powdered starch syrup or dextrin, further covered with a garment, oiled, and then rapidly frozen, and stored under refrigeration (-20 ° C.) for 1.3 months. Table 2 shows the evaluated results.

[Table 2] The texture, texture, and burnt state were evaluated in the order of goodness as ◎, ○, △, ×.

On the other hand, the frozen croquettes disclosed in JP-A-2-283248, in which the ingredients are immersed in a 25% by weight aqueous solution of pullulan and gelatin, battered and breaded, and fried to prepare a frozen croquette It was a croquette with crispy properties until the 3rd day), but in a freezer (-20 ° C)
When it was stored for a certain period in a microwave oven and heated in a microwave oven, the crispy property disappeared. Table 3 shows the results of comparisons in which various prototypes were stored by deciding the number of days to store them, heated in a microwave oven, and their performances were evaluated by a sensory test.

[0014]

[Table 3] The texture, texture, and burnt state were evaluated in the order of goodness as ◎, ○, △, ×.

In Table 3, when the ingredients are coated with gelatin or pullulan and when the ingredients are sprinkled with dextrin or powdered starch syrup, respectively, gelatin is 18
When heated to 0 ° C, it is thermally denatured and hardened, but the sugar is not denatured and hardened. Further, when gelatin gel is oiled, the gel becomes a sol and the effect of preventing water permeation decreases.
When pullulan and gelatin have a low water content, they form a film and have an effect of preventing water permeation, but when they absorb moisture and start melting, the texture becomes sticky and worse. Especially when used in a large amount, the texture becomes worse and the crispness becomes worse. In pullulan, the film absorbs moisture during freezing and the film melts and disappears. On the other hand, dextrin and powdered starch syrup do not form a gel film such as pullulan and gelatin even when used in a large amount, have a smooth texture, are crisp, and have a good flavor. In terms of price, dextrin and powdered starch syrup are one-tenth the price of pullulan and gelatin. Furthermore, pullulan and gelatin are affected by salts, while dextrin and powdered starch syrup are not affected by salts. Dextrin, as above
It can be said that powdered starch syrup is an excellent anti-hygroscopic agent compared to gelatin and pullulan.

According to the method of the present invention, powdered starch syrup or dextrin is sprinkled on the ingredients to immerse the ingredients in the batter solution, and the bread is dipped in a batter solution. Frozen storage (-20 ℃)
Even though the clothes did not absorb moisture, they had a crispy property.
When coating the ingredients, powder starch syrup or dextrin in which 10% or less of water is made into a paste may be coated, and a batter solution (coating) may be further added for oil frying. The frying time is preferably long in order to remove the water content of the sugar. Lengthen in proportion to the amount of water added to sugar. Even if this product was stored frozen (-20 ° C) for 1 month or longer, the clothes did not absorb moisture and had a crispy property. In addition, the fried food prepared with the method according to the present invention may be processed with oil for cooking after frozen storage, without using microwave oven or oven heating.

[0017]

EXAMPLES Examples of the present invention will be described below. Example (Preparation of Ingredients) An ingredient for frying food was prepared by the following ingredients and molded into a straw type of 17 g.

[0018]

[Table 4] ・ Ingredients for shrimp creamy croquette ─────────────────────── Margarine / salad oil 9.5% Wheat flour 9.5% Dairy products ( Concentrated milk, powdered, cheese) 12.0% Shrimp 13.0% Seasoning 1.5% Bread crumbs 5.0% Water 49.5% ────────────────── ────── Total 100.0% (weight)

(Adjustment of batter) A mix is prepared by the following clothing material composition, and the mixture having the composition is spread with water.
The prebatter uses 200g of clothing mix and 1160ml of water.
The viscosity was 150 to 200 cP, and the main batter was 200 g of clothing mix mixed with 960 ml of water to adjust the viscosity to 350 to 500 cP before use.

[Table 5]

(Preparation of fried food after frying) Example 1 Ingredients were blended and molded into 17 g / piece (straw type), and frozen ingredients were dextrin (Toei Trading Co., Ltd., DE1).
7-20) 3 g was sprinkled. Next, attach the pre-batter,
Then, it was sprinkled with breadcrumbs of 40 mesh through. next,
Attach a main batter and fried a 8 mesh through bread crumbs (Snow Brand Foods Co., Ltd.) on the surface with 185 ° C. soybean oil for 3 minutes, and quick freeze at -30 ° C. for 30 minutes to freeze-fry the oil. Got fried food. This product 1
Frozen and put two in a 600W microwave oven, 1
Thaw cooking was performed by heating for 10 minutes. The clothing of this product is
It did not absorb moisture at all and had a crispy texture. Example 2 Instead of using the dextrin in Example 1, powdered starch syrup (Showa Sangyo Co., Ltd., DE 25-35) was used.
Frozen oil-fried food was obtained in the same manner as described above. The batter of this product did not absorb moisture at all and had a crispy texture. Example 3 In place of the use of dextrin in Example 1, dextrin and powdered starch syrup (Showa Sangyo Co., Ltd., DE 25-35) were mixed, and a frozen fried and fried food product was obtained in the same manner as in Example 1. . The batter of this product did not absorb moisture at all and had a crispy texture. Comparative Example 1 Frozen oil-frozen fried food was obtained by the same method as shown in Examples except that sugar was not used. Frozen this product for 1 month and put 2 pieces in a 600W microwave oven for 1 minute 10
Thaw cooking was performed by heating for 2 seconds. In the sample without sugar, the batter absorbed moisture due to the moisture from the ingredients and the texture became sticky, not only spoiling the taste of croquette but also losing the commercial value of croquette. Comparative Example 2 17 g of shrimp creamy croquette ingredients were molded into a straw mold and frozen, and then coated or sprinkled with 3 g of pullulan powder, pullulan solution or edible film (stabilizer: carrageenan), attached with a prebatter, and then 40 mesh Sprinkle with slew of bread crumbs. Next, it was attached to a main batter, and 8 mesh through bread crumbs (Snow Brand Foods Co., Ltd.) were further attached to the surface thereof. Frozen oil-fried foods were obtained in the same manner as in the following examples. Two of these products were put in a 600 W microwave oven and heated for 1 minute and 10 seconds for evaluation. In the early stages of storage, the pullulan powder had better crispiness than the edible film and pullulan solution, but after 15 days of storage, the crispiness was lost and not only the croquette taste was spoiled, but the commercial value of the croquette was improved. Lost.
On the other hand, the samples of Examples 1 and 2 did not absorb moisture at all and had a crispy texture. Comparative Example 3 A frozen fried food product was obtained in the same manner as in Example 1 except that an edible film made of pullulan powder, gum arabic and carrageenan was used instead of the use of dextrin in Example 1. Two of this product were put into a 600 W microwave oven and heated for 1 minute and 10 seconds. As a result, as compared with Examples 1 and 2, the edible film and pullulan powder had a good crispy property at the initial stage of storage, but when stored for 15 days, the crispy property was lost as compared with dextrin and powdered starch syrup, The taste of croquette was lost and the commercial value of croquette was lost.

[Effects of the Invention] [0021] According to the present invention, powder starch syrup and / or dextrin is coated or sprinkled on an ingredient as a moisture absorption inhibitor for moisture from the ingredient (medium), so that it can be frozen and stored for a long time after frying. Even so, it has an effect of suppressing the migration of water from the ingredients to the clothes, and it is possible to manufacture the fried food which has been cooked for microwave oven or oven toaster.

Claims (2)

[Claims] 1. An oil syrup characterized in that 5% to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the ingredient and further coated with a clothing material and oiled. Dried fried food. 2. An fried frying characterized in that 5% to 30% by weight of powdered starch syrup and / or dextrin is coated or dusted on the ingredient, and further garment is applied to the ingredient. Food manufacturing method.