JPH08228696A - Fried and packed food - Google Patents

Abstract

PURPOSE: To obtain a fried and packed food capable of reproducing the nice- smelling flavor and crispy touch of a just fried food after the passage of an usual distribution storage period and further capable of preventing the breakage and falling of the coating. CONSTITUTION: The fried and packed food is produced by incorporatively packing a fried food and a fried starchy food. The food is preferably obtained by receiving the fried food and the fried starchy food in an amount of 10-100wt.% based on the fried food in a sealable container, supporting the fried food with the fried starchy food to hold the fried food in such a state that the fried food is not deformed or moved also by the change in the outside of the container, and subsequently sealing the opening of the container. The fried food is preferably a fried food having a coating containing bread flour, such as a pork cutlet, a fried food having a tempura coating, etc. The fried starchy food is preferably a starchy food simultaneously fried with the fried food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food package. More specifically, croquette, pork cutlet,
With fried food such as minced pork cutlet, shrimp tempura, chicken fritters, fried chicken, fried spring rolls, fried dumplings,
The fried starch foods whose main constituents are starches composed of the same material as or different materials from the clothing material or coating material forming those food products are integrally sealed in the same packaging container. The present invention relates to fried packaged foods.

Further, among the fried packaged foods mentioned above,
It also includes foods that are stored and distributed in the frozen state or the refrigerated state after frying.

[0003]

2. Description of the Related Art With the diversification and simplification of eating habits progressing, the market has a wide variety of contents and forms, and can be cooked immediately by opening or by simple heating such as heating with a microwave oven. Immediately after adding, a large amount of cooked food that can be served on the table is supplied.

Among these cooked foods, fried packaged foods are an important product.

When the fried packaged food is opened and provided on a dining table, it has a fragrant flavor immediately after cooking, as well as a fried "crispy" and "crispy" light texture, so-called,
The ability to reproduce the crispy feel is the most important factor in determining product value.

At this time, no accident such as damage or dropping of the clothing material should occur.

[0007] Usually, fried packaged foods are produced for about a week in the distribution process after manufacture, for refrigerated products for about two weeks, and for frozen products for about two to three months. Manufactured on the assumption that it will be retained and stored for at least one month.

However, in reality, only the products satisfying the above-mentioned requirements regarding the preferable flavor and texture are not always supplied and distributed.

[0009] In recent years, it has become common to sell fried packaged foods at the convenience store by heating them in a microwave oven on the spot. In this case, accidents such as breakage and dropping of clothing materials often occur, resulting in a significant decrease in commercial value. In particular, such accidents tend to occur in frozen or refrigerated fried packaged food.

In order to reproduce the desirable flavor and crispiness of the fried packaged food after the passage of the above-mentioned distribution and storage, or to prevent accidents such as breakage or dropping of clothing materials, various conventional methods have been used. Have been made, some of which have also been applied to real products.

The inventors of the present invention conducted additional tests on all of the following examples, and found the facts described in the latter half of each example.

(1) A method of using coarse bread crumbs having a large particle size when frying croquette, pork cutlet, etc. in order to improve the crispiness. In this case, it is possible to improve the crispy feeling to some extent, but there is a problem in that accidents such as breakage or loss of clothes are more likely to occur.

(2) A method of adding edible gums and soybean protein to a batter liquid as a raw material for clothing in order to improve crispiness, particularly crispness
50-152774). In this case, as compared with the clothing material using the batter liquid having a normal composition, the clothing material is hard to be crispy and heavy, and the so-called "vegetable odor" peculiar to soybean protein is worrisome. There are drawbacks.

(3) A method of adding egg white or an emulsifier to a batter solution and foaming it in order to improve the crispy feeling of the clothing material and at the same time improve the lightness thereof (Reference: JP-A-59-
6847, JP-A-64-60334). Clothing materials for fried foods such as tempura cooked by this method also harden and are not crisp. Further, when cooking and manufacturing on a mass production scale, it is technically difficult to maintain the batter liquid in a stable foaming state. Therefore, there are various problems such as an increase in manufacturing cost.

(4) A method of coating fried food such as fried food and tempura with a food wax substance such as egg white or shellac and wax immediately after fried cooking (reference:
JP-A-58-198255, JP-A-56-45580, and JP-A-02-245156). According to these methods, even if the crispy feeling can be preserved and reproduced only on the surface of the fried food clothing, the crispy feeling of the clothing close to the center ingredient is not improved. The crispy texture is a different texture from the preferred crispy texture, and the coating process requires a special process that uses an alcohol solvent. .

(5) A batter layer, a first bledder layer, an emulsion layer and a second bledder layer are sequentially formed on the outside of the ingredients of the fried food such as croquettes or the food material in the central part, and then fried and cooked. A method for improving the crispy feeling of clothing (reference: JP-A-02-16937). In this method, the bread crumbs that can adhere to the clothing material stay at about 10 to 15% by weight, and because the bread crumbs are double-layered, only fried foods with a heavy and crisp texture can be obtained. I can't.

(6) Fried foods in which cod fillets, chicken meat, intermediate cooking raw materials obtained by battering or crumbing them and desiccants such as silica gel are enclosed in the same container in order to generate a crispy sensation. A method of frying the raw material or a method of enclosing a desiccant such as silica gel in the same container together with the fried food immediately after frying (Reference: JP-A-02-227061).

In this method, the silica gel is a non-edible desiccant, and the silica gel is housed in an attached breathable bag-like container (pouch) and then enclosed with the fried food or the same raw material. However, not only the surface of the fried food but also the inside of the fried food contains fine particles of silica gel, giving a foreign substance feeling as if glass flakes are mixed, until the foreign substance feeling due to such contaminants is wiped out. It is practically impossible to completely remove fine particles, silica gel is not effective without encapsulating a considerable amount in comparison with the main body of fried food, and silica gel contacts the entire surface of fried food. There is a problem that it is not effective unless it is in a state.

In addition, in the description of the method (6), a non-edible desiccant such as silica gel and bentonite is added to describe "a specially prepared source premix that absorbs water during storage to become a true source. However, other foods that act as a desiccant may be used. "[Publication 2 above, page 2, right column, lines 17 to 19] exists, and an embodiment in which food is used as a desiccant is also disclosed. As will be appreciated, it is considered that this description is simply a statement that various desiccants can be used.
In fact, in the description of (6), the specific description of the desiccant ends with silica gel, and in addition to this part, the description of "another food that itself acts as a desiccant" or a statement of a similar principle may be found. Absent.

To summarize the above, the known findings exemplified in (1) to (6) cannot be found to suggest the present invention. Further, the present invention cannot be easily inferred based on these known findings.

[0021]

DISCLOSURE OF THE INVENTION The present inventors have succeeded in reproducing a favorable crispy sensation as well as a savory flavor immediately after fried cooking, even after a normal distribution and storage period has passed, and in addition, it is possible to prevent damage and dropping of clothing materials. As a result of earnest studies to obtain a packaged food, the following technical requirements (a) to (h) were found.

(B) A fried food product, which has been tried in the past and which is modified by changing the composition of the raw material of the clothing material or adding a new additive, as exemplified in the above (1) to (5). There are technically difficult limits to attempts to improve and improve the crispy feeling.

(B) The method of displaying in (6), in which the fried food and the desiccant are enclosed in the same closed container to keep the food in a dry state and to maintain and reproduce the crispy feeling of the clothing, The idea of how to maintain the texture is that you can make a preliminary evaluation.

(C) However, as confirmed by the additional test above, the non-edible desiccant such as silica gel to be enclosed should be avoided from use even if the desiccant is harmless.

(D) More suitable for maintaining the crispiness of the fried food, as compared to other searches, for the fried food itself, the food itself, the food material having a composition similar to that of the garment, or the food. To find a function.

(E) Further, the range of foods having a composition similar to clothing itself or a material similar to clothing as a material having an appropriate function is expanded so that the fried starch food is not directly related to the composition of clothing. , For example, fried potato chips, fried french potatoes, fried coulton, fried bread, fried noodles, and "oil" can also be used.

(F) Furthermore, in order to prevent the occurrence of accidents such as breakage, falling off, and peeling of the garment material of the fried food,
The fried food itself and the fried food's clothing material in a sealable container, the food having a similar composition to the fried food or the fried starch food, the fried food's It is convenient to put it in contact with the surroundings.

(G) The assorted fried food clothes, food having the same composition or fried starch food is a cushioning material against the fried food itself in a container that can be sealed, that is, an impact from the outside. Not only does it have the function of an absorber, but it also functions as an antioxidant protection material for the fried food itself or as a protection material for prevention of deterioration due to heat or light that has an external effect.

(H) Of course, assorted clothing materials, foods having the same composition or fried starch foods can be eaten with or without the fried foods themselves or separately.

[0030]

Means for Solving the Problems The present inventors have completed the present invention described below based on the above newly found findings. According to the present invention, it is possible to efficiently produce and supply a fried packaged food product that maintains a favorable flavor and a favorable crispy sensation immediately after fried cooking and has no accident such as damage or loss of clothing material under a large-scale production scale. Became possible.

The article according to the present invention is as follows. That is, (Invention 1) A fried packaged food, wherein the fried food and the fried starch food are packaged together.

(Invention 2) Invention 2 is an invention specifying Invention 1, wherein in the fried packaged food of Invention 1, the fried starch food is a clothing material of fried food. Packaged food.

(Invention 3) In addition, Invention 3 is an invention which specifies Invention 1, wherein in the fried food package of Invention 1, the fried food product is a fried food product having a dressing containing bread crumbs, and a tempura garment material. Characterized in that it is a fried food selected from the food group consisting of fried food having, fried food having batter clothing, fried food having dusting clothing and fried food coated with noodle strips Fryed packaged food.

(Invention 4) Further, Invention 4 is an invention which specifies Invention 1, and in the fried food package of Invention 1, the fried food product is a fried food product which is frozen and a fried food product which is refrigerated. A fried food package, which is a fried food product selected from the food group.

[0035]

As the fried food in the present invention, various foods and food materials such as poultry and meat, processed products, fish and shellfish, processed products, vegetables, processed products, seaweed, processed beans, etc. Or, on the surface thereof, with or without the interposition of water, a powdery material containing starch as a main component or a processed product thereof is attached and coated, and this is applied in a sufficient amount of oil or fat that is a liquid when heated. It is a food cooked and cooked in. Further, those foods may be Japanese-style foods, Western-style foods, or Chinese-style foods or dishes.

As the fried starch food in the present invention, a food containing starch as a main component or a food material containing starch as a main component is mixed and molded with or without water. This is a food prepared by heating and cooking in a sufficient amount of edible oil and fat.

In order to package the fried food together with the fried food, the fried food and the fried starch food are housed in the same container that can be sealed, and both foods are kept as close as possible. A method of closing the opening while keeping the contact is adopted.

There is no particular limitation on the amount of the fried starch food to be stored together with the fried food. When the amount of fried starch food is extremely large compared to the amount of fried food, it should be considered that there is a danger of giving an unfavorable impression to the fried food.

Usually, a suitable amount of fried starch food to fried food is about 10 to 100% by weight.

For the fried starch food to be stored together with the fried food, the coexistence with the amount becomes a problem. A preferable coexistence state is a state in which the fried food is supported by the bulky fried starch food in the container, and the fried food is not deformed or moved by external changes.

The container for containing the fried food and the fried starch food is not particularly limited in its form and material as long as it can be sealed.

For example, a transparent polypropylene bag for food,
Food bag processed with a laminated film with aluminum foil as an intermediate layer, aluminum-deposited polypropylene
Examples include a film, a paper cylinder having a polypropylene film as an intermediate layer, a tray-shaped container in which a lid and a main body are formed by molding a polyethylene sheet, a microwave oven compatible container, and a breathable oil-repellent paper container.

If necessary, the gas inside the package may be replaced with an inert gas, or the package may be kept under reduced pressure.

The fried starch food is a food prepared by heating and cooking raw materials which are the same as or similar to the clothing material constituting the fried food, in heated edible oil and fat. For example, there are tempura garments, so-called "fried balls" or "tanuki", and pork cutlet garments. Considering the convenience of enclosing these in a container together with the fried food, it is preferable to form them into small particles or chips having an appropriate size during cooking (invention 2).

Examples of the raw material similar to the clothing material include a composition obtained by adding baking powder, whipped egg white, and food-grade antioxidant substances such as vitamin C and vitamin E to the same composition as the clothing material. From these raw materials, fried starch food with high cushioning properties or fried starch food with high antioxidant properties is produced.

As the fried starch food, the composition of the clothing material
Not limited to the raw material, various fried starch foods that are not directly related to the composition of the clothing material can be used. For example, fried potato chips, fried French potatoes, fried coulton, fried bread, fried corn flakes, fried noodles, fried rice cakes, "oil strips" and the like can be used.

As these fried starch foods, those fried and cooked at the same time as the fried foods are preferably used. When using ready-made fried starch food that has been fried and cooked separately from fried food, freshly fried and cooked food should be used as much as possible.

There is no particular limitation on the combination of the fried food and the fried starch food that are housed and packaged in the same container. It is preferable to select a combination in which the texture or impression of the fried food and the texture or impression of the fried starch food are similar.

It should be noted that instead of the fried starch food, a starch food that has not undergone the fried cooking process, for example, grain flour expanded by an extruder treatment, color breadcrumbs, dried breadcrumbs-like products, etc. may be used. It is also possible to bring some effect. However, when starch foods that have not been fried are allowed to coexist with fried foods, there is a risk that the fried foods themselves are intermediate cooked products and give rise to problems such as misidentification or the feeling of foreign matter. Therefore, starch foods that are not fried should be avoided.

In the present invention, the fried food includes various foods cooked and cooked in oil and fat without any particular limitation as described above.

Among other things, (1) fried foods having a dressing containing bread crumbs, (2) fried foods having a tempura dressing, (3) fried foods having a batter dressing,
Suitable fried foods are selected from the food group consisting of (4) fried foods with dusting material and (5) fried foods coated with noodle strips (Invention 3).

(1) As a fried food having a dressing containing bread crumbs, chicken cutlet, tonkatsu, beef cutlet, wiener schnitzel, pork ham fried, croquette, minced cutlet, oyster fried, skewer cutlet, cod fried, salmon fried, shrimp fried, An example is a fried fish surimi with bread crumbs.

(2) Examples of the fried food having tempura clothes include shrimp tempura, eel tempura, vegetable tempura, fried vegetables, tempura lotus root tempura, Ishigaki fried bamboo rings and the like.

(3) Examples of the fried food having batter clothes include chicken flitter, deep-fried prawns, deep-fried eels, and deep-fried octopus.

(4) Examples of the fried food having a dusting coating material include fried chicken, fried Tatsuda fried fish, and the like.

(5) Examples of the fried foods covered with noodle strips include fried dumplings, fried fried rice, fried spring rolls, fried pastel, fried ravioli, fried pies and the like.

The fried foods in the present invention include frozen fried foods or refrigerated fried foods (Invention 4).

For frozen fried foods or chilled fried foods, the fried foods that have been frozen or chilled before being packaged are packaged together with the fried starch foods, and then packaged again. In some cases, a freezing process or a refrigerating process is performed, and a fried food that has been allowed to cool immediately after or after cooking is packaged with a fried starch food and then subjected to a freezing process or a chilling process.

Frozen fried food or chilled fried food has hitherto been often said to cause damage to the clothing portion of the food during the distribution process or during thawing to expose the internal ingredients. In the fried packaged food of the present invention,
There is an advantage that such an accident can be avoided.

The present invention will be described in detail below with reference to examples. It should be noted that these examples do not limit the present invention.

[0061]

【Example】

(Example 1-1) == Production of fried packaged frozen croquette == Frying oil containing pre-fried croquette [“commercial vegetable croquette 65”, a product of Ajinomoto Frozen Foods, Inc.] as refined soybean oil Inside, fried croquette was obtained by cooking at 180 ° C. for 5 minutes and 30 seconds.

After the fried croquettes were left to cool at room temperature, 50 pieces of bread crumbs of the same variety as those used for the croquette clothing were placed in frying oil of the same variety at 180 ° C.
For 2 minutes, the fried bread crumbs cooked for 2 minutes were processed into a transparent polypropylene sheet on which aluminum was vapor-deposited, the lid part and the main body part were integrally molded, filled into a sealable food tray container, housed and sealed.

The fried bread crumbs were added to the fried croquette in an amount of 5, 10, 20, 50, 100 or 200% by weight. In addition, upon addition, the fried bread crumbs were uniformly distributed on the surface and the gaps of the croquette, and the croquette was embedded in the fried bread crumbs as much as possible. These six types of packaging croquettes were designated as test sections 1 to 6 in the order of the amount of fried bread crumbs added.

On the other hand, 60% by weight of food-grade silica gel was added to the croquette which was housed in the above container and sealed and packaged without adding any other fried croquette to the surface of the croquette. Sealed and packed croquettes so that the silica gel is in direct contact, the same amount of silica gel is pre-encapsulated in a microporous pouch, and the pouch is sealed and packed so that it contacts the surface of the croquettes, and the same amount of silica gel. Was sealed in a similar pouch, and a plastic sheet of the same type as the tray container was interposed in the gap, and the pouch and the croquette were sealed and packaged so that the croquette did not come into direct contact with each other. These four types of packaging croquettes were designated as Control Groups 1 to 4 in the order of description.

The above test sections 1 to 6 and control sections 1 to 4,
Automatic defrosting device twice for 10 kinds of croquettes in total
It was stored at -18 ° C in a freezer that operates daily.

(Example 1-2) == Evaluation of frozen packaged croquette after thawing == After the 11th day from the start of frozen storage, a portion of the frozen packaged croquette that was being stored was taken out every day, and was put in a microwave oven of 500 W for 80%. Heat and thaw for seconds. After 2 minutes at room temperature,
A panel of 10 people was immediately subjected to a sensory evaluation test in which the crispy sensation of the croquette garment and the preference for crisping and the croquette as a whole (comprehensive evaluation) were evaluation items. The evaluation was based on the criteria that 5 points were the most preferable and 2 points (sensory limit point) or less were judged to have lost the value as a product.

Table 1 shows the number of days (average number of storage days) when the average evaluation score of each test plot and each control plot was 2 points (sensory limit point) or less, the panel comments on the croquette and the overall evaluation. .

[0068]

[Table 1]

As shown in Table 1, in all of the test groups 1 to 6, "the texture of the entire clothing material was good", that is, the crispy and crisp feeling of the croquette clothing was good.
Also, the storage limit days (the period until reaching the limit days) were retained for a long time. Furthermore, both the storage limit days and the comprehensive evaluation showed a tendency to improve according to the ratio of the amount of fried bread crumbs added.

(Example 1-3) == Transport test of packed frozen croquette == Tray containing packed frozen croquettes of test groups 1 to 6 and control groups 1 to 4, 20 trays each (frozen croquette 1, 000 pieces) were housed in a corrugated cardboard box, the openings were sealed with gum tape, and the inner packaging was performed.

Each of these cardboard boxes was loaded on an 8-ton refrigerating truck and reciprocated between Oizumi Town, Gunma Prefecture and Takamatsu City, Kagawa Prefecture in two and a half days.

Immediately after arrival, the panel of 10 persons was opened by hand and visually inspected the state of separation of bread crumbs from the garment of the croquette. Out of two or more croquettes in one tray (holding 50 croquettes) when the bread crumbs are conspicuously visible, the discontinuance is "Yes", and when only less than two croquettes are dissociated, "No" The test judgment was made. In addition, 10 croquettes were randomly extracted from each tray, thawed, and then subjected to a sensory evaluation test using the overall croquette preference (comprehensive evaluation) as an evaluation item. As described above, the evaluation standard was a five-step method in which the most preferable one was 5 points, and the average value was used as the overall evaluation.

Table 2 shows the result of judging the state of separation of bread crumbs and the result of comprehensive evaluation.

[0074]

[Table 2]

As shown in Table 2, in Test Groups 1 to 6, practically no separation of bread crumbs and exposure of the background were observed. In particular, no separation of bread crumbs was observed in test groups 4 to 6. In addition, the comprehensive evaluation results showed the same tendency as the above evaluation (Example 1-2) of the frozen packaged croquette. In the control group 1, the release of bread crumbs and the exposure of the background were remarkable, and in the control group 2, fine powder of silica gel adhered to the surface of the croquette and its removal was difficult.

(Example 1-4) == Abuse test of repeated thawing / refreezing of packed frozen croquette == Frozen packed frozen croquette produced in Example 1-1, test sections 1 to 6 and control section 1 to 4 was taken out from the freezer kept at −18 ° C. and left in an atmosphere of 30 ° C. for 1 hour,
The abuse test of maintaining at −18 ° C. for 2 hours was repeated again, and each time, the sensory evaluation test was performed according to the method of Example 1-2.

Table 3 shows the number of abuses that resulted in falling below the sensory limit point (2 points).

[0078]

[Table 3]

As shown in Table 3, in the test plot, the number of times of abuse is significantly larger than that in the control plot. Moreover, the number of abuses tended to increase depending on the ratio of fried breadcrumbs added. These results prove that the quality of fried packaged frozen croquettes can be stably maintained by the addition of fried bread crumbs even in the distribution process where a large temperature change is expected. In addition, even if the fried packaged frozen croquette is taken home, stored in a home refrigerator, thawed, and served on a table, its quality does not change.

(Example 2-1) == Manufacture of various frozen foods after fried packaging == In accordance with ordinary heating and cooking methods, fried pork cutlet, minced pork, shrimp tempura, chicken fritters, fried chicken , Fried spring rolls, fried dumplings and fried meat pies, etc. 8
Produced a variety of fried foods. In addition, at the time of manufacturing these fried foods, "salad keep T-EX" [Okuno Pharmaceutical Co., Ltd. product] with a product weight ratio of 0.5% was added to each food.

These eight kinds of fried foods were left to cool at room temperature, and then 20 pieces each, (a) fried bread crumbs produced in Example 1-1, (b) tempura melted powder (clothing material raw material) "Fried balls" that are heated and cooked under the same conditions as when frying the tempura, or (c) the thin fried Chinese noodles are heated under the same conditions using the same type of frying oil as when cooking the fried bread crumbs. Along with cooked fried noodles, a transparent polypropylene sheet with aluminum vapor deposited was processed and filled into a sealable food tray container in which the lid and main body were integrally molded,
Housed and sealed.

Fried bread crumbs are added to fried pork cutlet and minced pork, "fried balls" to shrimp tempura, chicken fritters and fried chicken, and fried noodles to fried spring rolls, fried dumplings and fried meat pie. did.

Fryed bread crumbs, "fried balls" or fried noodles were added in an amount of 20, 50 or 100% by weight to each fried food. In addition, in the addition, fried bread crumbs, "fried balls" or fried noodles, evenly distributed on the surface and the gap of each fried food,
I tried to embed the fried food in it as much as possible. Each of these three types of packaged fried foods was designated as Test Sections 1 to 3 for each fried food in the order of the addition amount of the additive.

On the other hand, each fried food is stored in the above container without any addition, sealed and packaged,
60% by weight of food grade silica gel is added to the fried food, and the product is sealed and packed so that the surface of the fried food is in direct contact with the surface of the fried food, and the same amount of silica gel is enclosed in a microporous pouch in advance. Then, the pouch was sealed and packaged so as to come into contact with the surface of the fried food. These three types of packaged fried foods were referred to as control groups 1 to 3 for each fried food.

Each of the above-mentioned fried food test sections 1 to 3 and each fried food control section 1 to 3 and all foods in a total of 48 kinds of packaged fried foods are stored in a freezer in which an automatic defroster operates twice / day. , -18 ° C.

(Example 2-2) == Evaluation of frozen packaged fried food after thawing == On the 11th day from the start of frozen storage, each frozen packaged fried food being stored was taken out, and a part of them was 500 W. It was thawed by heating in a microwave oven for 80 seconds. After leaving it for 2 minutes at room temperature, it was immediately subjected to a panel consisting of 5 people, and in particular, the crispy feeling and crispness of the batter of each fried food,
In addition, a sensory evaluation test was carried out with the likability of each fried food as a whole and the liking (comprehensive evaluation) peculiar to the fried food as evaluation items. The evaluation was based on the criteria that 5 points were the most preferable and 2 points (sensory limit point) or less were judged to have lost the value as a product.

Furthermore, each frozen packaged fried food taken out from the freezer was stored in an environment adjusted to 10 ° C. or 25 ° C. and saturated humidity at each temperature, and after the 12th day, once daily, the same as above. The sensory evaluation test was performed according to the method and standard. In addition, the number of days allowable as a product was investigated by visually observing the presence or absence of breakage or detachment of the clothing or the exposure of the tool body.

In Tables 4 to 11, the average evaluation score of the evaluation product when stored in a storage temperature environment of 10 ° C. or 25 ° C. after thawing is 2 points for each fried food package (sensory limit point). The following are the limit days, that is, the number of days acceptable as a product and the comprehensive evaluation of the fried packaged food.

[0089]

[Table 4]

[0090]

[Table 5]

[0091]

[Table 6]

[0092]

[Table 7]

[0093]

[Table 8]

[0094]

[Table 9]

[0095]

[Table 10]

[0096]

[Table 11]

When the items shown in Tables 4 to 11 are put together, each of the fried foods, in both storage environments of 10 ° C. or 25 ° C., has a storage limit number of days. It was confirmed that the sample was retained for a long time of 2 to 4 times as long as that of 3. Furthermore, both the storage limit days and the overall evaluation showed a tendency to improve according to the ratio of the amount of fried bread crumbs, "fried balls" or fried noodles added. Also, for each of the fried foods, for each of the test sections 1 to 3, "the surface of the clothing material and the overall texture are good", that is, the crispiness and crispness of the garment portion of each fried food are good. There was a comment saying.

[0098]

As described above, the packaged and fried food of the present invention has an effect that the preferable texture immediately after fried cooking is not impaired even during storage. Furthermore, the packaged and fried food of the present invention also has an effect that it is possible to avoid accidents such as breakage and detachment of the clothing portion that often occur during the distribution process or cooking of the packaged and fried food.

Claims (4)

[Claims] 1. A fried food package, which is obtained by integrally packaging a fried food product and a fried starch food product. 2. The fried packaged food according to claim 1,
A fried packaged food, wherein the fried starch food is a clothing material for the fried food. 3. The fried packaged food according to claim 1,
Fryed food having fried food containing bread crumbs, fried food having tempura clothing, fried food having batter clothing, fried food having dusting clothing and fried food coated with noodle strips A fried food package, which is a fried food product selected from the food group consisting of food products. 4. The fried packaged food according to claim 1,
A fried food product, wherein the fried food product is a fried food product selected from a food group consisting of frozen fried food products and refrigerated fried food products.