JPS58107148A - Preparation of frozen food with coating - Google Patents

Abstract

PURPOSE:To prepare the titled food having excellent palatability, by coating a food with batter prepared by adding a specific sucrose fatty acid ester to the raw material of batter using cold water, and freezing the coated food after or without frying in oil. CONSTITUTION:A raw material of batter (e.g. wheat flour) is mixed with a sugar fatty acid ester obtained by the esterification of sucrose with a <=14C fatty acid (e.g. lauric acid), and batter is prepared therefrom using cold water. The batter is applied to the surface of a food, and the food is frozen after or without frying in oil. It is already known that the palatability of the coating can be improved when cold water is used in the preparation of the coating to suppress the stickiness of the batter caused by gluten; however, the frothability of the batter becomes remarkably poor by the use of cold water. The addition of the above sucrose fatty acid ester suppresses the stickiness of batter, improves the frothability, and gives a frozen food with coating having excellent palatability.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a frozen food with excellent texture.

Frozen fries obtained by applying batter to food ingredients such as meat, seafood, vegetables, etc., coating them with breadcrumbs if necessary, and freezing them with or without oil are considered non-frozen. In comparison, the disadvantages were that the meat part was hard and the texture was poor, making it chewy.

Various studies have been made to solve this problem, but the present inventors have focused on the crispy texture of freshly fried fries, and have developed a method that has excellent texture without making much change to the conventional manufacturing method. I've been doing a lot of research to find out what's going on.

It has been known that the texture of korimono is improved if cold water is used to make the batter in order to suppress the stickiness of the batter due to gluten.

On the other hand, various foaming agents are used to improve the foaming properties of batter, but the foaming effect is significantly inferior when cold water is used. Therefore, it has not been possible to achieve success in suppressing the stickiness of batter and at the same time imparting foaming properties. As a result of repeated research, the present inventors have discovered that by using a sucrose fatty acid ester that is ester-bonded with a fatty acid having 14 or less carbon atoms, both of the above can be titrated simultaneously.

The present invention is a book completed based on such knowledge, and the sucrose fatty acid ester formed by ester bonding with a fatty acid having 14 carbon atoms or less is added to a batter material, a batter is produced using cold water, and the batter is adhered to food. This is a method for producing a frozen food with excellent texture, characterized by freezing the food with or without adding oil.

A sucrose fatty acid ester formed by ester bonding with a fatty acid having more than 14 carbon atoms has poor foaming power. Other emulsifiers, such as monoglycerides, propylene glycol fatty acid esters, sorbitan acid, :r-sters, polyglycerin fatty acid esters, and esters with organic acids having hydroxyl groups such as lactic acid, tartaric acid, and succinic acid, cause foaming. It was weak and ineffective.

The sucrose fatty acid ester may be added as an aqueous solution when preparing the batter, or it may be added directly to the flour as a powder. Sucrose fatty acid ester is added in an amount of 0.3 to 10% by weight, preferably 0.5 to 5% by weight, based on wheat flour, and a batter prepared by adding ice water is used to produce a frozen food with rolls.

The fried version had a soft and crispy texture.

Examples are shown below.

Example 1 A 40% aqueous solution of sucrose fatty acid ester bonded to lauric acid was added to ice water (2-3°C) 2 o
Mix 100 tons of o mt and add 100 tons of flour to make a batter. This batter is referred to as (A).

Separately, a batter prepared by adding 200 ml of ice water (2 to 3° C.) to 1001 wheat flour was designated as (B). Add the above to the peeled shrimp (
The batters of A) and CB) were attached to each, and breadcrumbs were sprinkled on each, and then stored in a -20°C freezer for 30 days. The frozen product was fried in oil at 180° C. for 4 minutes and subjected to a sensory test.

The sensory test was conducted using a general panel of 20 people using the score-element arrangement method. Table the results with the apparent specific gravity of the batter.
Shown in 1. From the table of TurkQ7, there was a significant difference between (4) and (B) lid opening at a risk rate of 1%, confirming the effectiveness of the present invention.

Table 1 Evaluation of Frozen Fried Shrimp and Batter Apparent Specific Gravity).

1) Rating scale: Very good with excellent soft and crispy texture 2 points Good 1 point Average 0 points Bad -1 point Very poor -2 points 2) Batter Apparent specific gravity Batter was mixed with a Kenwood mixer ( The mixture was stirred at 120 rpm for 2 minutes using a 500 tj graduated cylinder (manufactured by Kodaira Seisakusho), and weighed into a 500 tj graduated cylinder to calculate the apparent specific gravity.

3) Difference between the highest and lowest scores in the range Example 2 Add 52 d of sucrose fatty acid ester, which is ester bonded to myristic acid, to 10 o1 of wheat flour, and then add 180 d of ice water (2-3°C) to make a batter. . This batter is called (C). Separately, a batter prepared by adding 100 PK of wheat flour and 180 ml of ice water (2-3°C) is designated as (D). - The batters of (C) and (Dl) above were attached to the fried potatoes and sprinkled with breadcrumbs, and then stored in a -20°C freezer for 20 days.The frozen products were fried in oil at 175°C for 3 minutes and subjected to a sensory test. provided.

The sensory test was conducted using a general panel of 20 people using the score-element arrangement method. Table the results with the apparent specific gravity of the batter.
Shown in 2. From the table of Tur and ey, the difference between D1 (<0) and (D1) was significant at a 1% risk rate, confirming the effectiveness of the present invention.

Table 2: Evaluation of frozen potato fries and apparent specific gravity of batter Reference Example 1 Table 3 shows the apparent specific gravity when sucrose lauric acid ester was used in the batter. For the batter, 0 to 15 f of sucrose laurate was added to 100 f of wheat flour, 200 g of ice water (2 to 3°C) was added to the batter, and the apparent specific gravity was calculated in the same manner as in Example 1.

Table 3 Effect of the amount of sucrose laurate added on the apparent specific gravity of batter Reference example 2 Table 4 shows the apparent specific gravity when using sucrose fatty acid ester and other emulsifiers in its place. . For the batter, add emulsifier 3F to wheat flour 1002, add ice water (2-3℃)
The apparent specific gravity was calculated in the same manner as in Reference Example 1 by adding 200 m.

Table-4 Effect of each emulsifier on the apparent specific gravity of batter25
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Claims (1)

[Claims] 1. Add sucrose fatty acid ester, which is an ester bond to a fatty acid with a carbon number of 14 or less, to the batter material, use cold water to make a batter, attach this to food, and freeze with or without oiling. A method for producing a frozen food with excellent texture characterized by processing.