JPH08228694A - Production of processed food having fried touch and cooked touch - Google Patents

Abstract

PURPOSE: To efficiently produce a frozen or chilled processed food having such a fried or cooked touch as that of a practically fried food and having a preferable quality by using a raw material which is partially cooked with oil. CONSTITUTION: In a method for producing a frozen or chilled processed food, a part of raw materials is cooked with oil and subsequently added to the food preferably in an amount of 0.3-10%. The processed food is preferably chahan (a Chinese dish of fried rice with egg, shrimps, etc.,), pilaf, chow mein, the ingredient of chukadon (the bowl of Chinese style dish and rice), etc., and the raw material to be cooked with the oil is preferably Welch onion. The cooking with the oil is preferably performed at an oil temperature of 100-200 deg.C for 10sec to 5min. The raw material cooked with the oil may be added to the processed food just after cooked with the oil, but may separately be frozen by a quick freezing method, because the oxidation of lipids can be prevented, and because the cooked raw material can be added to any step of the process for producing the processed food.

Description

Detailed Description of the Invention

(Industrial field of application) The present invention provides a fried feeling,
It relates to the production of frozen foods and processed foods that require a feeling of cooking.

[0002]

2. Description of the Related Art When producing a frozen yakisoba, fried rice, pilaf, spaghetti, etc., when taking a frying step, there are various cooking utensils, but a feeling of frying compared to those cooked in a wok or the like over high heat, The feeling of cooking is weak and the quality varies greatly due to uneven cooking. In fact, the rotary chef,
Machines such as a tilting machine and an all-purpose cooker are used, but in reality, rather than frying, the three steps of steaming, boiling, and frying are taken sequentially. Especially when mass-produced, it is difficult to give a fried feeling, and the substance is almost steamed, and it tends to burn only the part in contact with the machine just by boiling.

[0003]

[Problems to be Solved by the Invention] Usually, in the production of processed foods, baking, steaming, oil adjustment and the like are carried out, but the fact is that the frying process is hardly carried out on a mass production scale. Although a good quality can be obtained by taking a stir-fry step on a small scale, the production efficiency is poor and a large amount cannot be produced. An object of the present invention is to produce a frozen or chilled processed food product having a preferable quality without lowering production efficiency.

[0004]

Means for Solving the Problems The inventors of the present invention have made extensive studies in order to achieve the above-mentioned object, and stuffed a part of the raw material, particularly fried onion, onion, leek, garlic, ginger, etc. Fried rice, pilaf, yakisoba,
The present invention has been completed based on the finding that it is possible to impart a stir-fried feeling and a cooked feeling to foods that can hardly take the stir-frying process by adding it to spaghetti.

[0005] As a raw material for oil frying, vegetables which can give a fragrance and a fried feeling by heating are preferable, and leeks, onions, celery, garlic, ginger, ginger and cabbage are suitable. As these vegetables, those having a strong aroma and flavor and those producing a preferable heated aroma by heating and browning sugars and amino acids contained in vegetables are suitable. However, it is not limited to these vegetables, and for example, bacon, grilled pork, chicken skin, and even tems (fried balls), fried bread crumbs, cherry shrimp, squid, etc. can be used as preferable raw materials, but leeks are particularly preferable. For green onions, any of Kujo green onions, Fukaya green onions, scallions, morning glories, and all-purpose green onions is preferable, and white or blue parts may be used.

Regarding the oil frying conditions, the oil used may be liquid oil such as corn oil and soybean white squeezing oil, or solid oil such as palm oil and lard. The oil temperature is 10
The temperature is preferably about 0 to 200 ° C., and depending on the amount of raw material charged, a short time of about 10 seconds to 5 minutes is sufficient.

Regarding the scent and flavor of the quality of the oiled raw material, there is a roasted feeling and it is preferable that it is fragrant.
Remarkably, those having a kogation flavor are not preferable. In terms of appearance, whitish ones with a low degree of oil penetration are preferable, and those with a slightly brownish color are preferable, and those with black discoloration and kogation are not preferable. The ingredients of the oiled onions are water 30-80%, oil 10-50%.
The water content is preferably 40 to 60%, and the oil content is 30 to 50%.

The oil-fed raw material may be added to processed foods and frozen foods immediately after the oil-frying, but by freezing into individual pieces (into IQF) by rapid freezing, oxidation of lipids can be prevented, and processed foods. It is very convenient because it can be added to frozen foods at any process during production. The optimum addition amount of the oiled material differs depending on the type, but 0.1 to 20% addition produces the effect, and 0.3 to 10% addition is preferable. As foods to which these oil-boiled raw materials are added, fried rice, pilaf, yakisoba, various Chinese dishes, Chinese rice bowl ingredients, etc., whose quality is remarkably improved by cooking such as frying, are suitable.

[0009]

【Example】

(Example 1) Frozen gome-fried rice was produced according to the recipe shown in Table 1.
Thawed green onions for 30 seconds at 170 ° C., and those using unoiled green onions were thawed for 4 minutes in a household microwave oven of 500 W, and the evaluation was independently performed with a normal score of 3 points. . The results of the sensory evaluation are shown in Table 2. The use of oiled chopped leeks gave a strong scent and a favorable taste.

[0010]

[Table 1]

[0011]

[Table 2]

Example 2 Frozen shrimp pilaf was prepared according to the formulation shown in Table 3. Frozen food was obtained by quick freezing.

[0013]

[Table 3] Both of them were thawed in a microwave oven at 500 W for 4 minutes, and then evaluated as independent by setting the average to 3 points. As a result, it has been found that the use of oil chopped onion makes it possible to make the flavor strong and preferable, and to impart a fried and cooked feeling.

[0014]

[Table 4]

Example 3 Spaghetti napolitan was produced according to the formulation shown in Table 5, and frozen food was prepared by quick freezing.

[0016]

[Table 5]

[0017]

[Table 6] Comparing spaghetti with oiled chopped onion and garlic and unoiled chopped vegetables, using oiled chopped vegetables even when defrosting is done, stir-fried feeling, fragrant flavor, strong sweetness, taste, comprehensive evaluation Both were good.

Example 4 Yakisoba was prepared according to the formulation shown in Table 7, and frozen food was prepared by quick freezing.

[0019]

[Table 7]

[0020]

[Table 8] The yakisoba added with oily chopped green onions and cabbage had a significantly stronger fried feeling, cooked feeling even after boiling and thawing than those added with unoiled ginger vegetables, and the taste and overall evaluation were excellent. .

(Example 5) With the formulation shown in Table 9, a fried meat was prepared and quick-frozen to produce a frozen food.

[0022]

[Table 9]

[0023]

[Table 10] Stir-fried meat using oiled garlic and cabbage,
Compared to the one using unoiled vegetables, the fried and cooked feeling was stronger even after boiling and thawing, and the taste, flavor, and overall evaluation were excellent.

[0024]

EFFECTS OF THE INVENTION According to the present invention, it is possible to easily give a fried feeling and a cooking feeling, which are industrially difficult to give to processed foods. The method is to add a raw material that develops a preferable scent and flavor to the processed food by adding a raw material that produces a preferable scent and flavor.
Processed foods that have a clear effect are cooked rice such as fried rice and pilaf, which are essential for fried cooking, and yakisoba, fried noodles, spaghetti, and fried pans and dried vegetables that are fried with strong heat. Chinese dishes such as grilled Ebuni and green pepper meat roe are listed.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yuji Arata 1222 Yoshida, Oizumi-cho, Ora-gun, Gunma Prefecture Ajinomoto Frozen Foods Co., Inc. Frozen Foods Research Laboratory

Claims (5)

[Claims] 1. A method for producing a food having a fried feeling and a cooked feeling, which comprises adding a part of a raw material in a frying state when producing a frozen or chilled processed food. 2. The method according to claim 1, wherein as raw materials to be added in an oil condition, vegetables exhibiting a preferable roasting and stir-frying feeling due to oil-butter are used. 3. The method according to claim 1 or 2, wherein the frozen or refrigerated food is thawed in a microwave oven. 4. The oil frying conditions are 100 to 200 ° C. and 10
The method according to any one of claims 1 to 3, which is from about second to about 5 minutes. 5. The method according to claim 1, wherein the processed food is fried rice, pilaf, fried noodles, spaghetti, fried noodles or Chinese food prepared by high heat.