JPH08294364A - Production of frozen fritters - Google Patents

Abstract

PURPOSE: To provide a method for producing a frozen fritter, capable of obtaining the frozen fritter not causing the flow of a batter during the production of a fried product to deform its shape without preliminarily frying the frozen fritter, by applying the batter to an ingredient material, dipping the product in hot water, and subsequently freezing the dipped product. CONSTITUTION: A batter having a viscosity of approximately 2500-65000m.Pa/s at the ordinary temperature is applied to an ingredient material, dipped in 60 deg.C or higher hot water for one second or longer and subsequently frozen. The coating is suitably used in an amount of <=70wt.%, preferably 15-50wt.%, and the degree of the coating is controlled by adjusting the viscosity of the batter or using an air blower.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing frozen fritters. More specifically, the present invention relates to a method for producing frozen fritters, which is soaked in a hot water tank for a short time instead of being pre-fried and then frozen.

[0002]

2. Description of the Related Art As a conventional method for producing a frozen fritter, there is a method in which the ingredients are battered, pre-fried, and then frozen. Frozen fritters manufactured by this method have (1) deterioration of oil during frozen storage, and (2) refried frying frozen fritters increase the amount of oil absorbed, making the texture oily. There are drawbacks such as. On the other hand, there has been proposed a method of performing microwave treatment, steam treatment, roasting treatment or hot air treatment instead of pre-frying and then freezing. However, these methods have a problem that it is difficult to obtain a well-shaped product because the batter covering the ingredients is deformed by flowing during the preheat treatment.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing frozen fritters which does not undergo pre-frying and does not deform in shape due to a batter flowing during production.

[0004]

The inventors of the present invention have conducted extensive studies to solve the above-mentioned problems, and as a result, after battering the ingredients, soaking them in hot water and then freezing them The inventors have found that frozen fritters having a good shape can be obtained without doing so, and completed the present invention.
Therefore, the present invention is a method for producing frozen fritters, which comprises battering the ingredients, immersing them in hot water, and then freezing. The fritters referred to in the present specification refer to foods that are battered (coating liquid) and then fried and eaten, and do not have flower blooms such as tempura. Examples of ingredients include, but are not limited to, shrimp, squid, octopus, seafood such as white fish, green beans, vegetables such as broccoli, livestock meat such as pork and chicken, ham, sausages. . American dogs and water-fried chicken are also included in fritters.

The batter used in the present invention may be one produced by the composition and composition normally used for fritters. For example, a fritter mix consisting of soft flour, corn starch, corn flour, a swelling agent, powdered whole egg, salt and the like can be prepared by dissolving it in an appropriate amount of water. The viscosity of the batter can be appropriately selected depending on the type of the desired fritter and the desired clothing rate. Generally, a suitable batter viscosity is 80,000 mPa / s or less at room temperature,
More preferably, it is about 2500 to 65000 m · Pa / s. Here, the batter viscosity is measured using a B type viscometer. For example, in the case of producing American dogs, a relatively high batter viscosity in the above viscosity range is preferable, and about 40,000 to 65,000 m · Pa / s is usually used. In carrying out the method of the present invention, the clothing rate in the final fried product can be appropriately selected.
Here, the clothing rate refers to the proportion of clothing to the weight of the food after the final frying. Appropriately the coating rate is 70% by weight or less, preferably 5 to 60% by weight, more preferably 15
It is about 50% by weight. For adjusting the clothing rate, there are a method of adjusting the clothing rate by adjusting the batter viscosity and a method of using an air blower (air knife). For example, when a batter having a relatively high viscosity is used, a large amount of clothing adheres, so that the clothing rate can be adjusted by blowing it off with an air blower. The operation of battering the ingredients may be performed according to a conventional method. The ingredients may be dusted with soft flour before battering.

The battered ingredients are immersed in hot water. The dipping operation may be performed using a water bath having a sufficient depth. In the present specification, hot water refers to boiling water or an aqueous solution. Specific examples of the aqueous solution include salt, sugar, soy sauce, miso, vinegar, pepper, leek, ginger, and soup containing seasonings and spices such as fermented seasonings in water, soup stock, and appropriate food additives. It may be blended.
Also, liquid foods such as milk, fruit and vegetable juices can be used. The hot water temperature is suitably 60 ° C. or higher, more preferably 80 ° C. or higher. For example, when salt water is boiled, the temperature becomes about 103 ° C., and under pressure, a hot water temperature exceeding 100 ° C. can be obtained. If the temperature of the hot water is lower than 60 ° C, the product tends to be deformed, and the heat passing through the contact portion between the clothes and the ingredients tends to be poor, so that the texture of the product after the final frying tends to be sticky. The immersion time is appropriately 1 second or longer, preferably about 1 to 90 seconds. The immersion time is
It is preferable that the batter has a sufficient shape-retaining time, and if the batter is too long, the batter may become dull.

The material soaked as described above is pulled out from the hot water, arranged in a tray and frozen. The freezing may be performed according to a conventional method, for example, rapid freezing at -18 to -40 ° C. The frozen fritter can be put into a eating state by fried at a frying temperature of, for example, 170 to 180 ° C. according to a conventional method when eating. Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these descriptions.

[0008]

Example 1 Production of shrimp fritters The following operations were performed. 10 g of Taisho shrimp (small) with shells removed was dusted with soft flour. 96 parts soft flour, 2 parts corn starch, 1 part expander,
100g of fritter mix consisting of 1 part salt
A batter having a viscosity of 21,000 mPa / s was obtained by melting with cc. A sufficiently deep boiled tank containing 100 ° C. hot water obtained from water was prepared. I put a batter on the shrimp and put it in the boiled tank. After 30 seconds, pull up the shrimp and arrange them on the tray.
It was snap frozen at ° C. It was packed and stored frozen at -18 ° C for 1 month. The frozen shrimp with a batter of No. 3 were fried with a salad oil at 170 ° C. for 3 minutes to obtain a shrimp fritter with a coating rate of 40%. These shrimp fritters had good roundness and good texture as a whole.

[0009]

Example 2 Production of shrimp fritters The following operations were performed. Prepare 10g of Taisho shrimp (small) with shells removed, 100g of fritter mix consisting of 83.5 parts of soft flour, 10 parts of cornstarch, 5 parts of corn flour, 0.5 parts of whole egg powder and 1 part of expansion agent with 100cc of water. Melt, viscosity 2
A batter of 5500 mPa / s was obtained. A sufficiently deep boiled tank containing 100 ° C. hot water obtained from water was prepared. The shrimp was attached to a batter, the amount of the batter attached was adjusted by an air blower, and the shrimp was put into a boiled tank. After 30 seconds, pull up the shrimp and arrange them on the tray.
Quick frozen at ℃. It was packed and stored frozen at -18 ° C for 1 month. Shrimp with frozen clothes of (3) were fried for 3 minutes in salad oil at 175 ° C. to obtain shrimp fritters. Clothing rate is 3
5%. These shrimp fritters had good roundness and good texture as a whole.

[0010]

[Example 3] Production of shrimp fritters In the process of Example 2, after attaching a batter, using an air blower, the clothing rate is about 5%, the clothing rate is about 10%, 1
About 5%, about 50%, about 55%, about 62% are made, and other steps are performed in Example 2.
Obeyed. A garment ratio of 5% or less gives a fried chicken-like appearance and gives a slightly poor impression, while a garment ratio of more than 60% causes the fire to deteriorate a little and gives a fluffy impression. In particular, a shrimp fritter having a garment ratio of 15 to 50%, the garment being cooked properly, a well-balanced garment and ingredients, and a good appearance was obtained.

[0011]

Example 4 Production of American Dog The following operation was performed. Light flour 79.99 parts, starch 5 parts, sugar 12 parts, salt 1
, A swelling agent 2 parts, and a perfume 0.01 part were prepared. 100 g of the fritter mix was dissolved in 75 cc of water to obtain a batter having a viscosity of 40,000 mPa / s. A sufficiently deep boiled bath containing 100 ° C hot water obtained from water was prepared. A batter of 25 g of Frankfurt sausage was entwined, stood perpendicular to the surface of the water in the boiler, and boiled for 30 seconds. Arrange the fritters taken out from the boil tank on the tray,
It was frozen rapidly at -35 ° C. It was packed and stored frozen at -18 ° C for 1 month. The frozen sausage fritter was fried in salad oil at 170 ° C. for 5 minutes to obtain an American dog having a clothing rate of 40%. These American dogs had uniform clothes and good shape, and had a good texture.

[0012]

Comparative Example 1 10 g of Taisho shrimp (small) whose shell was peeled off was dusted with soft flour. 96 parts soft flour, 2 parts corn starch, 1 part expander,
100 g of fritter mix consisting of 1 part of salt is added to 12 parts of water.
It melted at 0 cc to obtain a batter having a viscosity of 21,000 mPa / s. A steamer filled with 100 ° C. steam was prepared. Attach a batter to the shrimp and steamer 30
Steamed for a second. Arrange the steamed fritters on the tray, -35
It was snap frozen at ° C. It was packed and stored frozen at -18 ° C for 1 month. The above-mentioned frozen shrimps with clothes were fried in salad oil at 170 ° C. for 3 minutes to obtain shrimp fritters. As a result, it was a shrimp fritter with a coating rate of 5% and a non-uniformly-coated coating. The cross section was close to a bell shape, and was different from the concentric cross sections of the fritters obtained in Examples 1 to 3 above. Also, the surface of the clothes is oily,
The texture was also inferior.

[0013]

EFFECTS OF THE INVENTION According to the method of the present invention, frozen fritters excellent in volume and good in shape can be obtained without deforming the shape. Further, since the method of the present invention does not use oil, there is no waste oil and it is simple. Also in the obtained product after the final frying, the shape is good, and the batter is not oily and has a good texture. The conventional oil tank (fryer) can be used for the hot water tank, and no special device is required.

Claims (4)

[Claims] 1. A method for producing frozen fritters, which comprises battering the ingredients, immersing them in hot water, and then freezing. 2. The method according to claim 1, wherein the hot water temperature is 60 ° C. or higher and the immersion is performed for 1 second or longer. 3. The viscosity of the batter at room temperature is 80,000 m.
Pa / s or less, The method of Claim 1 or 2 characterized by the above-mentioned. 4. The coating rate of the food after the final frying is 70% by weight.
The method according to any one of claims 1 to 3, which is the following.