JPH11318353A - Frozen food for microwave heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen food capable of providing the texture comparable to that of a frozen solid food fried in an oil simply by heating the frozen solid food without charging thereof into the oil and without frying the frozen solid food therein with microwaves, optionally adjusting the ratio of the oil, suppressing a change in water gradient even when frozen and preserved for a long period and having a crispy flavor of the just fried food. SOLUTION: This frozen food for microwave heating is characterized by coating the surface of a solid food material with a binding coating material prepared by adding and mixing an oil and fat or a fluidized cheese to an aqueous solution containing at least one kind of cardlan, alginic acid, an alginic salt, glucomannan and gellan gum, thermally cooking the resultant mixture and then freezing the cooked material, and further is obtained by coating the binding coating material with a batter powder, a bread crumb, or the like.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method of coating a food material with a binding covering material obtained by dissolving fats and oils or cheese in an aqueous solution of a natural polymer material, heating the food material, and then freezing it. The present invention relates to a frozen food for microwave heating in which a food product having a texture similar to a freshly fried food can be obtained only by microwave heating at the time of use by preservation.

[0002]

2. Description of the Related Art Conventionally, commercially available frozen fries are:
Although it is a food that can be eaten immediately by microwave heating, when microwave heating is actually performed, it is often crispy freshly fried and loses its flavor. By heating in oil, the moisture in the food is replaced by oil, and the surface of the fried food temporarily becomes free of moisture, giving a crispy texture. However, due to the passage of time, freeze denaturation during frozen storage, and the like, the moisture contained in the food material and the moisture in the air migrate to the surface portion of the fried food, and the moisture gradient changes. Furthermore, it is considered that the microwave distribution causes a completely different moisture distribution from that of the freshly fried food, so that the flavor of the freshly fried food is lost.

[0003] As for the fried food, Japanese Patent Laid-Open No. Hei 6-189
No. 6,976, a family of US Pat.
No. 2,166 and EP 603,879.
That is, it is a food obtained by coating other foods with a binding food containing at least one of curdlan, alginic acid, alginate, glucomannan and juran gum and fried with oil. This food gives the texture of crispy fried food by replacing the moisture on the surface of the food with the oil by putting the food material into high-temperature oil.

[0004]

As long as the food is put into the oil, it is difficult to control the amount of oil absorbed in the food. The present invention seeks to obtain a food having a texture equivalent to a fried food in which the food is added to the oil, even though a predetermined amount of oil is previously added to the food and not added to the oil. It is. Further, there has been a demand for a food having a texture equivalent to that of fried food which suppresses a change in the moisture gradient of the food even when left for a long period of time.

[0005]

An object of the present invention is to solve the above-mentioned problems, and the constitution of the present invention is to provide an aqueous solution containing at least one of curdlan, alginic acid, alginic acid, glucomannan and julan gum with oils or fats. After coating the surface of the solid food material with the binding coating material obtained by adding and mixing the fluidized cheese, the food is cooked and then frozen. Adhere flour, bread crumbs, wheat flour, modified starch and the like.

[0006] That is, the present invention provides a network of natural polysaccharides by mixing fats and oils or liquefied cheese with an aqueous solution of a natural polysaccharide containing at least one of curdlan, alginic acid, alginate, glucomannan and juran gum. The oil and fat and cheese are included in the eye structure, and the same texture as the fried food can be obtained by simply heating without pouring the oil into the oil. Further, according to the present invention, the mesh structure of the natural polysaccharide covers the surface of the food material to form a strong barrier, thereby suppressing the movement of water, maintaining a long water gradient, and providing a freshly fried texture. That will last longer.

[0007] Fried foods tend to have a high content of fats and oils since foodstuffs are put into oil during the production process. According to the present invention, the oil content of the binding covering material can be adjusted in advance, so that a fry-like food having an arbitrary fat and oil content can be obtained. In other words, it is a fried food obtained without pouring into oil.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The polysaccharides used as the raw material of the binding coating material used in the present invention are curdlan, alginic acid, alginate, glucomannan and julan gum, and their aqueous solutions withstand 120 to 200 ° C. Heat resistant.
More preferably, it also has freezing resistance to withstand -20 to -30 ° C. The binding coating material of the present invention uses a mixture of at least one, preferably two or more of the above polysaccharides.

Curdlan: A polysaccharide produced by Alcaligenes faecalis var. Myxogenes, which mainly consists of β-1,3 glucan. The gel solidifies by heating, and the gel has heat resistance and freezing resistance. Generally, it is cultured using glucose as a substrate. Alginic acid: a polysaccharide contained in brown algae, D-
Consists of mannuronic acid and L-guluronic acid. It is obtained by subjecting the original algae to acid treatment, followed by extraction and filtration. It has the property of becoming a thermo-irreversible gel by reacting with divalent ions such as calcium. Alginate: a metal salt of alginic acid, generally a monovalent metal, particularly sodium. Glucomannan: a polysaccharide contained in konjac potato with glucose and mannose as main constituent units. It becomes a thermo-irreversible gel due to the reaction with an alkaline substance, and is also commercially available as "konjac". Juran Gum ... Pseudomonas Eladea (Pseudomo
nas eladea), obtained by separating and purifying the polysaccharide produced by
It has the property of forming a thermo-irreversible gel.

These polysaccharides are first swollen with water and used as a viscous aqueous solution. By adding and mixing the fats and oils therein, a viscous binding covering material can be obtained. The fats and oils may be edible fats and oils, and include vegetable fats and oils such as margarine, shortening and salad oil, and animal fats and oils such as butter and lard. Also, emulsified fats and oils such as mayonnaise can be used. Furthermore, it can be obtained by adding and mixing not only fats and oils but also fluidized cheese. In order to fluidize the cheese, the cheese may be heated and melted, or may be further melted and emulsified by adding an emulsifier. In short, it is only necessary that the fluid has such a fluidity that it can be uniformly mixed into the viscous liquid of the polysaccharide.

A seasoning, a spice, a baking powder, a pH adjuster and the like can be blended with the binding covering material. Further, by adding various auxiliary components, the texture and handleability of the cooked food can be further improved. Proteins such as casein, gelatin, albumin, gluten, myosin, actomyosin and the like; protein-based substances such as milk protein, egg white, wheat protein, fish meat and animal meat protein; carrageenan, locust bean gum, Natural polysaccharides such as guar gum, xanthan gum, pullulan and the like can be mentioned.

As the solid food material bound by the binding natural polysaccharide, any solid food material suitable for frying can be used.
For example, vegetables such as potatoes, carrots, sweet potatoes and onions; seafood such as squid, shrimp, horse mackerel, scallop, and processed products such as crab-style crabfish; livestock meat such as beef, chicken and pork; Processed goods; wheat,
Processed foods made from grains such as rice, soybeans and corn, specifically pizza crust, gratin, onigiri,
And tofu. These are used in the form of fried foods themselves, and because individual foods are small, they are hardened using a binder or hardened by the binding properties of the food material itself without using a binder. There are cases. The binding covering material according to the present invention may be used as the binding material.

In the production, the polysaccharide of the present invention is swollen with water, and fluid oils or fluidized oils and cheeses are added and mixed to form a viscous binding material. The solid food is coated with this binding coating material, and is not charged into oil at 150 to 220 ° C, preferably 160 to 200 ° C.
Is heated for a predetermined time in an oven whose temperature is adjusted. By this operation, a fry-like food having a texture equivalent to or greater than that of the fry put into the oil can be obtained. This food is quickly frozen and stored at -30 to -10C, preferably -25 to -18.
Store in a freezer set at ° C. When eating, a fry-like food having a texture equivalent to or better than a freshly fried fry is obtained by heating for 2 to 15 minutes with a microwave heating device. Furthermore, a preferred fry-like food is obtained by attaching a material commonly used as a material for frying such as grasshopper flour, bread flour, wheat flour, and starch to the surface of the food coated with the binding coating material. .

[0014]

EXAMPLE 1 (1) A processed starch was added to an aqueous solution obtained by dissolving 1.3 parts of glucomannan and 0.2 part of alginic acid in 70 parts of water.
3 parts, 0.5 parts of baking powder and a small amount of pepper powder were added to obtain a uniform viscous liquid. To this viscous liquid was added 30 parts of shortening, and the mixture was sufficiently stirred to obtain a binding coating material A. (2) 100 parts of a raw stick-shaped potato stick cut into a 12 mm square cross section was lightly dusted with starch, and then the surface was uniformly coated with 15 parts of the binding coating material A of (1), and the temperature was 180 ° C.
And cooked for 7 minutes in an oven adjusted to a temperature. The obtained cooked product was rapidly frozen in a freezer and then stored for one month in a freezer adjusted to -20 ° C.

(3) One month later, the cooked product of (2) was taken out in a frozen state and heated for 2 minutes in a household microwave oven with an output of 500 kW. Separately, a commercially available frozen potato fry was similarly heated in a household microwave oven. After tasting both,
All 10 panelists found that the product of the present invention had a crisp and lighter texture than the commercial product.

Example 2 (1) 100 parts of frozen shrimp (black tiger from Thailand) were immersed in a grasshopper solution and breaded, and then uniformly coated with 20 parts of the binding covering material A obtained in Example 1. Then 18
The food was cooked in a tunnel oven adjusted to 0 ° C. for 10 minutes. After quick freezing this cooked product in a freezer, -2
It was stored for one month in a freezer temperature-controlled to 0 ° C. (2) Take out the cooked product of (1) frozen and output 50
The food was cooked in a microwave oven of 0 kW for 2 minutes. For comparison, a commercially available frozen fried shrimp for microwave heating was purchased.
The fried shrimp cooked for a minute was sampled and compared. Nine out of ten panelists found that the product of the present invention was crisp, less greasy and more delicious than the commercial product, which was poured into oil and heated.

Example 3 (1) 0.8 part of sodium alginate, curdlan 0.1 part
To an aqueous solution obtained by dissolving 1 part and 0.05 part of duran gum in 50 parts of water were added 5 parts of flour, 3 parts of liquid egg, trace amounts of spices and a pH adjuster to obtain a uniform viscous liquid. To this viscous liquid, 30 parts of margarine was added and sufficiently stirred to obtain a binding coating material B. (2) Sprinkling fried powder on 100 parts of chicken breast cut into pieces of about 25 g per piece, and then the binding covering material B20 of (1)
The surface was evenly covered with the part, and the mixture was cooked in an oven adjusted to 180 ° C. for 10 minutes. The obtained cooked product was rapidly frozen in a freezer and stored in a freezer adjusted to -20 ° C for 40 days. (3) After 40 days, take out the frozen food of (2),
It was heated for 2 minutes in a household microwave oven with an output of 500 kW.
Separately, a commercially available fried chicken for microwave heating was similarly heated in a household microwave oven. As a result of comparative tasting of both, 1
Eight out of the zero panelists found that the product of the present invention had a crisp and better texture than the commercial product.

Example 4 (1) 100 parts of pork fillet cut into about 50 g was immersed in a grasshopper solution and breaded, and then uniformly coated with 20 parts of the binding covering material B obtained in Example 3. did. Then 180 ° C
And then cooked for 10 minutes in an oven adjusted to a temperature. The cooked product was rapidly frozen in a freezer and then stored for one month in a freezer temperature-controlled at -20 ° C. (2) Take out the cooked product of (1) frozen and output 50
The food was cooked in a microwave oven of 0 kW for 2 minutes. For comparison, a commercially available frozen pork cutlet for microwave heating was purchased, cooked for 2 minutes, tasted, and compared. 9 out of 10 panelists
One perceived that the product of the present invention was crisp and more delicious than the commercial product which was poured into oil and heated.

Example 5 (1) To an aqueous solution obtained by dissolving 0.5 part of sodium alginate and 0.02 part of glucomannan in 20 parts of water,
5 parts of flour and a small amount of spice were added to obtain a uniform viscous liquid. (2) Separately, after adding 90 parts of water to 900 parts of cheddar cheese and melting at 40 to 50 ° C., phosphoric acid 21 was used as an emulsifier.
Part, 15 parts of salt and 150 parts of water were added and emulsified,
The viscous liquid of (1) was added and stirred to obtain a uniform binding coating material C. (3) Salt and pepper were added to the minced meat. A separately prepared bread crumb to which milk was added, and 100 parts of a standard 15-mm-thick hamburger material in which all the onions and eggs were mixed were obtained. After 10 parts of the binding covering material C obtained in (1) was formed into a thin sheet, it was placed on an upper portion of a hamburger and cooked in an oven adjusted to a temperature of 180 ° C. for 15 minutes. This cooked product was rapidly frozen in a freezer and stored in a freezer temperature-controlled to -20 ° C for 50 days. (4) 50 days later, take out the cooked food of (3) while frozen,
When tasted after heating for 3 minutes in a household microwave oven with an output of 500 kW, the flavor of the cheese and hamburger match well, and the hamburger was a delicious hamburger different from the conventional one.

Example 6 (1) 15 parts of the binding covering material C obtained in Example 5 and an appropriate amount of butter are gently mixed with onions, hams and peppers cut into small pieces, and a commercially available standard refrigerator having a diameter of 15 cm is used. Placed on the surface of 50 parts of visa crust. Then, it was cooked in an oven adjusted to 180 ° C. for 18 minutes. The cooked product was rapidly frozen in a freezer and then stored for one month in a freezer temperature-controlled at -20 ° C. (2) Take out the cooked product of (1) frozen and output 50
The food was cooked in a microwave oven of 0 kW for 7 minutes. For comparison, a commercially available frozen pizza for microwave heating was purchased, cooked for 7 minutes, tasted, and compared. Eight out of ten panelists rated the product as delicious overall. This example is a cheese-containing food which is not particularly preferred as frozen food for microwave heating, in which freezing of cheese and denaturation by microwave are not observed.

[0021]

According to the present invention, a frozen solid food that has not been fried by being poured into oil can be provided with a texture equivalent to that obtained by frying only by microwave heating, and the oil ratio can be arbitrarily adjusted. A cooked food having a fresh and fried flavor can be obtained by suppressing the change in the water gradient even after long freezing and preservation.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 3/365 A23L 3/365 A

Claims (4)

[Claims] Claims 1. A solid food material is coated with a binding coating material obtained by adding an oil or fat to an aqueous solution containing at least one of curdlan, alginic acid, alginate, glucomannan, and juran gum, and then heating. A frozen food for microwave heating, which is cooked and then frozen. 2. The frozen food for microwave heating according to claim 1, wherein at least one of a seasoning, a spice, a baking powder and a pH adjuster is added to the binding covering material and mixed. 3. The binding covering material is a binding covering material obtained by adding fluidized cheese to an aqueous solution containing at least one of curdlan, alginic acid, alginate, glucomannan and julan gum. The frozen food for microwave heating according to claim 1, characterized in that: 4. The method according to claim 1, wherein at least one selected from the group consisting of grasshopper flour, bread crumbs, wheat flour, and starch is adhered to the surface of the binding covering material. 3. The frozen food for microwave heating described in the above.