JPH10327775A - Fried food for reheating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a fried food reheatable with a heater such as a microwave oven without causing the change of water content in ingredients even by leaving at normal temperature for a long period or storing in frozen or refrigerated state after frying in an oil by setting the water content after the oil-frying cooking and the change of water content accompanying to the internal temperature change of the ingredient to respectively specific levels. SOLUTION: The objective fried food is produced by setting the water content of the fried food to >=64 wt.% after the oil-frying treatment and the change of the water content to <=5 wt.% when the ingredient is cooled to a core temperature of 0 deg.C and supplied with 300 J/g of heat or the ingredient is cooled to -18 deg.C and supplied with 500 J/g of heat. Preferably, the coating part within the thickness of 2 mm from the surface of the ingredient outward contains >=0.75 g/cm<2> of a proteinous material and >=0.75 g/cm<2> of a material composed mainly of starch and/or cereals and the food is coated with a coating agent having a water content of 30-65 wt.%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a fried food for reheating cooking. More specifically, even if the time has passed at room temperature after fried cooking, or even if the food has been frozen and refrigerated after heating, reheating (rewarming) by a heating device such as a microwave oven allows the food material to be cooked immediately after cooking. An object of the present invention is to provide a fried food that retains a juicy feeling and provides a crispy outer skin texture and crispness.

[0002]

2. Description of the Related Art Conventionally, in frying, freshly fried food has a juicy feeling, and the clothes have sakumi. However, when the food is reheated (reheated) in a microwave oven or the like when edible, the function of protecting the ingredients on the clothes is weak, and the evaporation of water and the increase in water separation of the ingredients cause pastsuki of the ingredients. . Since the clothes have high water absorption, the moisture released from the ingredients is absorbed by the clothes, so that the crispy texture of the clothes peculiar to the fry is impaired, and the commercial value of the fry is remarkably reduced. That is, fries are generally cooked in high-temperature oil, so that immediately after frying, the batter portion has a low moisture content and the food material has a high moisture content. But,
For example, when the fry is reheated using a microwave oven, the food material is intensively heated from the clothing surface due to the heating characteristics of the microwave oven. In particular, thin clothing such as pork cutlet has a weak function to protect food materials and stop water evaporation and water separation.
By re-heating, the water content of the food material evaporates and separates, causing the ingredients to lose the juicy feeling and causing pastsuki. Also, since the batter is mainly made of starch and flour, it has high water absorption,
Moisture that has evaporated and separated from water is absorbed by the batter, and the texture of the freshly crispy crispy clothes is impaired.With the transfer of moisture from food materials, the oil in the buds oozes out on the surface of the batter and impairs the appearance. There are also problems. Conventionally, as a method of keeping the clothes scum, thicken the clothes to absorb moisture inside the contact with the seeds, or use egg white etc. to increase the binding between the seeds and the clothes, and the moisture moves to the clothes surface It has been empirically attempted to suppress this, but when the garment is thickened, the texture deteriorates, and the moisture transfer at the time of reheating the microwave oven cannot be prevented only by increasing the binding property.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to prepare ingredients even if time passes at room temperature after frying, or if they are frozen or refrigerated and then reheated with a heating device such as a microwave oven. An object of the present invention is to provide a fried food for reheating cooking, which has a small change in water content, retains a juicy feeling of a food material immediately after cooking, and obtains a crispy outer skin texture and crispness.

[0004]

In view of the above, the present inventors have made intensive studies and as a result, it is important to define the moisture content of the ingredients after frying and the change in the moisture content due to the change in the internal temperature of the ingredients. And completed the present invention. That is, according to the present invention, the water content of the ingredients after frying is 64% by weight.
After that, and after cooling the internal temperature of the ingredients to 0 ° C.
The change in water content when a heat of 300 J / g is applied or when a heat of 500 J / g is applied after cooling the internal temperature of the ingredient to -18 ° C is 5% by weight or less,
It is a fried food for reheating cooking. In order to obtain fried food that satisfies such regulations, 0.75 g of protein material is applied to the coating part within 2 mm in thickness from the surface of the ingredients to the outside.
/ Cm ² or more, the material mainly containing starch and / or flour is 0.
This can be achieved by coating with a coating agent containing at least 75 g / cm ² and having a water content of 30 to 65% by weight.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. As described in the prior art, by using a powder obtained by appropriately mixing one or more kinds of starch, cereal flour, protein, polysaccharides, etc., immediately after frying, shrinkage of food materials, Wetting can be prevented. However, when reheating with a heating device such as a microwave oven, the water in the food material cannot be prevented from flowing out, and the food material shrinks and sticks, and on the contrary, the clothes become moist due to the leaked water, and The quality of the fly is reduced. In order to prevent this, make the clothes have a binding property (a state in which the food material and the covering are adhered to each other without gaps), and cover the clothes with a support layer with an appropriate thickness. Must have the ability to absorb escaping water.

First, the coating agent used in the present invention will be described.
In the present invention, the protein material used for coating the food material includes egg white powder, whey protein powder, whey concentrated protein powder (WPC), soy protein powder, wheat protein powder, liquid egg white and the like. These proteins can arbitrarily change the binding properties of food materials (the state in which the food material and the coating are adhered to each other without any gap) and the hardness of the coatings. Can be improved. In addition, examples of the material mainly composed of starch and / or flour used for coating the food material include starch, flour, dextrin, dietary fiber, and the like. The starch and flour include corn starch, waxy corn starch, high amylose corn starch,
Raw starch such as wheat starch, potato starch, tapioca starch and the like, and pregelatinized products thereof, and processed starches, flour, corn flour, rice flour, rice flour and the like, and pregelatinized products thereof using these starches as raw materials are included. By adding these powders, the water absorption of the coating can be controlled, the hardness of the coating can be arbitrarily changed, and the scum of the clothes can be improved. As the processed starch, those processed for foods which have been subjected to esterification, etherification, oxidation or acid modification can also be used. Among them, it is preferable to use those having improved resistance to aging at low temperatures, and examples thereof include phosphate esterified starch, acetate esterified starch, and hydroxypropylated starch. Protein materials, starch and / or flour-based materials used to coat food materials
Any mixture of powders, dispersions in water, composites, or individual multi-layer coatings may be used. May be used.

[0007] The fried food of the present invention has a protein content of 0.75 in a coating portion having a thickness of 2 mm or less from the surface of the ingredient to the outside.
g / cm ² or more, mainly made of starch and / or flour
Contains 0.75 g / cm ² or more and has a water content of 30 to 65% by weight
Is coated with a coating agent. The compounding ratio of the material mainly composed of protein material, starch and / or flour has a relatively high concentration, and by doing so, a fried food having the above-mentioned characteristic values is obtained. That is, when re-warmed in the microwave oven, the ingredients warm before the clothing. For this reason, if the surroundings of the ingredients cannot be firmly covered, the ingredients kept in a highly water-containing state will remarkably leak moisture due to reheating, causing flares and hardness. In the conventional method of coating ingredients, the ingredients were lightly dusted with flour, egg white powder, or a premixed powder containing a seasoning, or immersed in a low-concentration aqueous dispersion (batter) or the like. However, while these methods are suitable for protecting ingredients during frying cooking, the heating method in which the inside is heated first, such as reheating in a microwave oven, causes cracks and bleeding of the clothes, The moisture of the material evaporates more than necessary. In order to eliminate cracks and bleeding of clothes, it is necessary to attach powder at high density to the surface of the ingredients and to firmly coat the ingredients at a level that does not cause any problem in texture. In order to keep the ingredients high in water content during cooking, it is necessary to use a protein material that binds to the ingredients, and to prevent cracking or bleeding of the clothes due to reheating in a microwave oven A material made of starch that absorbs and swells with water is required. The amount of adhesion when a material made of protein or a material made of starch is sprinkled on ingredients is about 0.8 g / cm ² , and even when both are mixed, almost the same amount is adhered. 1g /
In the case of cm ² or less, there is no effect of preventing cracking or bleeding of the clothes due to reheating in a microwave oven, and the moisture of the ingredients flows out, and the change in the moisture content exceeds 8% by weight. As a result, the commercial value is significantly reduced, for example, the ingredients have a dry texture and the texture of the clothes is deteriorated. On the other hand, repeated adhesion, pre-compositing treatment, individual multi-layer coating adhesion, etc. were performed, and the adhesion amount of the protein and starch materials was 0.75 g / each.
and become cm ² or more, it is possible to prevent clothing of cracking and bleeding and,
As a result, the ingredients can be provided to the dining table while maintaining the richness and softness of the ingredients and the crispness of the clothes. The hardness and dissolution of the coating in the mouth vary depending on the moisture content, but depending on the required cooking, the moisture content of the coating material is 30 to 65% by weight, especially 30% by weight.
It is desirably about 60% by weight.

Next, the moisture regulation of the fried food for reheating cooking according to the present invention will be described. First, the fried food for reheating cooking of the present invention has a moisture content of ingredients after fried cooking.
It must be at least 64% by weight. If the water content of the ingredients after fried cooking is less than 64% by weight, the ingredients will have a hard and firm feeling, become dry and unsavory. In order to obtain a tender fried food with a juicy feeling, it is necessary to keep the water content of the ingredients after the deep-fried cooking at a high water content of 64% by weight or more. In addition, since the food materials have different shapes and weights, the optimal heating time differs, and often only overheating or insufficient heating is obtained. Further, since the heating efficiency of the microwave oven used for reheating varies among devices, the heating method differs between the devices even when the microwaves are heated for the same time. Therefore, the following correction was performed to keep the heating conditions constant. The cooked fried foods were heated in the same microwave oven for different heating times, and the internal temperatures at 5 to 7 locations were measured to determine the average temperature. The heating time per unit weight (heating time / weight) was determined, and the correlation between the internal temperature of the ingredients and the heating time per unit weight was obtained except for the influence of the weight. Next, in order to consider individual differences between microwave ovens, water was used as a heating standard, and the heat energy obtained by heating the microwave oven for one second was converted. PYREX beaker made by Iwaki Glass (100 ml)
Was heated with a power of 500 W, and the correlation between the heating time and the water temperature was determined. The amount of heat obtained by heating for one second was converted from the slope (the amount of heat was converted at 1 cal = 4.184 J) to correct the heating efficiency between the devices. When the temperature at which the ingredients are sufficiently warmed up to 80 ° C taking into account the temperature unevenness of each part, the heating amount per unit weight is 300 J / g after once cooling the internal temperature of the ingredients to 0 ° C. Or once,
After cooling the internal temperature of the ingredient to -18 ° C, the calorie becomes 500 J / g. Since the water content of the ingredients varies between parts and individuals, measurement is performed on the entire target food material. Immediately after the fry was warmed again in the microwave, the clothes were peeled off and dried at 130 ° C. for 3 hours to determine the moisture in the ingredients. The measurement was performed on eight or more pieces, and the average value was obtained. Table 1 shows the results.

[0009]

[Table 1]

[0010]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples. Example 1 This example is an example of producing and evaluating a pork cutlet according to the present invention. Pork loin (40 g) is dusted with the powder described in Table 2 with good stirring and uniform mixing.
Using a spray, lamination was performed until the powder adhesion amount reached 2 g / cm ² , and the surface was uniformly coated. The amounts of protein material and starchy material attached to the ingredients were 1.0 g / cm ² .
Next, it was immersed in an aqueous dispersion (batter) shown in Table 3, stretched by hand, and adhered uniformly. Further, bread crumbs were adhered to the surface of the batter to adjust the shape. The water content of the surface layer (up to 2 mm) of the ingredients after the batter was attached was 40% by weight. The composition of the high protein content layer used as the coating agent is as follows.

[0011]

[Table 2]

The aqueous dispersion (batter) is cold tap water 240
g and 50 g of soybean oil were placed in a mixing bowl for Hobart, and 210 g of the powder mixture was added. The contents of the mixing bowl were prepared by homogenizing by stirring at a low speed using a mixing spatula.

[0013]

[Table 3]

[0014] The pork cutlet raw material prepared as described above,
The coating composition was fried in a fryer at 180 ° C. for 3 minutes using common edible oil. After cooling to room temperature, the mixture was frozen according to a conventional method and stored at -20 ° C for 2 weeks. After confirming that the product temperature is -18 ° C, use a 500W microwave oven for home use.
A calorific value of 500 J / g was given to reheat. The moisture content of the ingredients was measured by immediately peeling off the clothes after heating the microwave, and the reheated product was allowed to stand for 5 minutes before serving on the table. In the evaluation, commercially available flour was used for flouring, whole egg solution was used as a batter, and pork cutlets, which were further covered with bread crumbs and fried in the same manner, were used as standard products, and tasting evaluation was performed in the same manner. Table 4 shows the results. From Table 4, it was confirmed that the frozen pork cutlet using the coating of the present invention maintained the crispy texture, the juicy feel, the appearance, and the flavor of the food material even after reheating in a microwave oven.

[0015]

[Table 4]

Example 2 This example is an example of producing and evaluating a shrimp fry according to the present invention. The frozen shrimp were thawed in advance to remove unnecessary portions, and molded into a size of 30 g. Powder 3 listed in Table 5
After diluting 00 g with 600 g of water, mixing and dissolving, and then drying under reduced pressure, the resulting dried product is crushed, and the powder whose particle size is adjusted to 1400 μm or less is dusted on the shrimp meat, the surface is deliquescent, and spraying is performed. The powder was adhered until the amount of adhered powder became 3.5 g / cm ² to uniformly coat the surface. Next, it was immersed in an aqueous dispersion (batter) shown in Table 6, stretched by hand, and adhered uniformly. Further, bread crumbs were adhered to the surface of the batter to adjust the shape. The moisture content of the surface layer (up to 2mm) after the batter is attached
It was 40% by weight. The composition of the high protein content layer used as the coating agent is as follows.

[0017]

[Table 5]

The aqueous dispersion (batter) was prepared by placing the components shown in Table 6 in a mixing bowl for Hobart and homogenizing the contents by stirring at a low speed using a mixing spatula.

[0019]

[Table 6]

The fried shrimp raw material prepared as described above was fried at 180 ° C. for 2 minutes in a fryer using the coating composition in a fryer. After cooling to room temperature,
Was left in a refrigerator for 10 hours, and after confirming that the product temperature was 0 ° C., a heat of 300 J / g was given by a 500 W microwave oven for home use to warm again. The moisture content of the ingredients was measured by immediately peeling off the clothes after heating the microwave, and the reheated product was allowed to stand for 5 minutes before serving on the table. When evaluated in the same manner as in Example 1, the water content of the ingredients after reheating was 67.0% by weight.
Example 1
The same good results as those described above were obtained.

Example 3 This example is an example in which a croquette was manufactured according to the present invention and evaluated. Using the materials described in Table 7, cooking is prepared in advance to prepare ingredients. This ingredient was subdivided into 40 g and molded into a disk shape. The powders described in Table 8 were mixed, and 50% water was added to form a batter, which was adhered to a disk-shaped component and air-dried. This operation was repeated several times, and the powder adhesion amount was 4.
0 g / cm ² and water content of 35% by weight. Next, it was immersed in an aqueous dispersion (batter) shown in Table 9, stretched by hand, and adhered uniformly. Further, bread crumbs were adhered to the surface of the batter to adjust the shape. The water content of the surface layer (up to 2 mm) of the ingredients after the batter was attached was 40% by weight. The composition of the croquette ingredients is as follows.

[0022]

[Table 7]

The composition of the high protein content layer used as the coating agent is as follows.

[0024]

[Table 8]

The aqueous dispersion (batter) is cold tap water 240
g and 50 g of soybean oil were placed in a mixing bowl for Hobart, and 210 g of the powder mixture was added. The contents of the mixing bowl were prepared by homogenizing by stirring at a low speed using a mixing spatula.

[0026]

[Table 9]

The croquette raw material prepared as described above was fried at 180 ° C. for 4 minutes using a general edible oil in a fryer of the coating composition. After cooling to room temperature, the mixture was frozen according to a conventional method and stored at -20 ° C for 2 weeks. Product temperature is -18 ℃
After confirming that the heat energy was 500 J / g in a household 500 W microwave oven, the mixture was heated again. The moisture content of the ingredients was measured by immediately peeling off the clothes after heating the microwave, and the reheated product was allowed to stand for 5 minutes before serving on the table. When evaluated in the same manner as in Example 1, the water content of the ingredients after reheating was 64.0% by weight, and the same good results as in Example 1 were obtained for the juicy feeling, scum of clothes, and oil oozing. Obtained.

[0028]

According to the present invention, even if the fries are fried and stored at room temperature, frozen or refrigerated, and then reheated by a heating device such as a microwave oven, the ingredients have little change in water content and have a juicy feeling. A fried food product that gives the texture of crispy clothing is obtained.

 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Koichi Yasunaga 20 Kao Co., Ltd., Kasumi-gun, Kashima-gun, Ibaraki Pref.

Claims (4)

[Claims] 1. When the ingredient has a water content of not less than 64% by weight after fried and cooked, and the internal temperature of the ingredient is cooled to 0 ° C. and then a calorie of 300 J / g is given, or the internal temperature of the ingredient. A fried food product for reheating cooking, characterized in that a change in water content when a heat amount of 500 J / g is given after cooling to −18 ° C. is 5% by weight or less. 2. A thickness of 2 mm from the surface of the ingredient to the outside.
Covered with a coating material containing at least 0.75 g / cm ² of protein material, 0.75 g / cm ² or more of material mainly composed of starch and / or flour, and a water content of 30 to 65% by weight The fried food product for reheating cooking according to claim 1, which is prepared. 3. The protein material is egg white powder, whey protein powder,
The fried food for reheating cooking according to claim 2, which is one or more coagulable proteins of whey concentrated protein powder (WPC), soy protein powder, wheat protein powder, and liquid egg white. 4. The raw material mainly composed of starch and / or flour is one or more of starch, flour, dextrin and dietary fiber.
4. The fried food product for reheating cooking according to claim 2, wherein the fried food product contains at least seeds.