JPS58190365A - Preparation of frozen food similar to fried food - Google Patents

Abstract

PURPOSE:To obtain a food having the appearance, palatability, taste and flavor of fried food, by coating a food raw material to be fried with an emulsion batter containing oil or fat, water and emulsifier, and heating and thawing the product by baking, etc. CONSTITUTION:The raw material to be fried is if necessary sprinkled with powder, and coated with an emulsion batter containing at least edible oil or fat (hardened rapeseed oil), water (e.g. fresh water, milk, etc.) and an emulsifier (e.g. egg yolk, soybean lecithin, sodium alginate, etc.), covered with bread crumb or its substitute, and frozen. The weight ratios of the edible oil fat, water, and emulsifier in the above emulsion are 30-80wt%, 20-70wt% and 1-10wt% (dried product), respectively. A food having similar appearance, palatability, taste and flavor to a food fried in an oil can be prepared by thawing and baking the frozen food with an oven, etc.

Description

[Detailed description of the invention]

The present invention deals with the appearance of fried foods fried in oil by cooking them in an oven, an oven, etc.
This invention relates to a method for producing a frozen fried food that has a texture and texture. -10 fli such as wild game, cuttlefish, fried shrimp, fried fish, etc.
Frozen fried foods can be easily made into a variety of fried foods by simply frying them in oil or by heating and thawing them.
It is reaching. However, when cooking fries at home, restaurants, etc., (
B) It requires a relatively large amount of oil (...
((J) There is a risk of ignition, 9→ Prone to cracking of clothing, puncture phenomenon, etc., (D) 711I... Prone to cause burns and leaks on floors and cooking utensils, (7) It is necessary to clean up after

The J method (e.g., grilling, boiling, boiling, etc.) has many problems (and, in terms of time and cost, it is easy to cook). There is a relatively small tendency to make this, and it is not necessarily perfect in that it can be made in small households, for breakfast, snacks, late night snacks, etc.
r kilometer 1. It's not. Rehearsed frozen food J) Case 1, 1j, above 1
'r/C, Norai-style Jil□ does not have the problems of Even if you thaw it, the batter will solidify or become sticky.
There is a tendency that it is not possible to reproduce the crunchy, crunchy texture that is unique to fried foods. In any case, since these frozen fried foods must be fried in oil before and/or after freezing, the amount of oil contained in the fried products increases, making it difficult to make low-calorie or diet-oriented foods. This is a type of food that is not very satisfying in terms of points. becomes. In order to solve the various problems that arise from frying, attempts have already been made to obtain fried-like foods using fried tofu. This is being done. A typical example is a batter mix (U.S. Patent No. 35
865+2 shi J1 same 38525 (l No. 1, times 384
No. 3827, No. 4068009, No. 4208442, JP 54-98347.4'1 Ko II/(b6-
295 lO), just sprinkle the frying mix with the second coating mix and bake. 4. What is the equivalent of a processed FT product? In addition, considering the difference from such dry Nox, a method (U.S. Patent No. 2
No. 910370)':f is also known. In this way, existing fried food products themselves,
From a melting point of view, it has the appearance, texture, flavor, and other characteristics of fried foods, and is also easy to prepare, economical, and 'I! t-i
The main point of comparing two food-like foods (1 g) with 1 Φh of 1 Φh of food-oriented 5.
In order to develop frozen foods that have the appearance, texture, flavor, etc. of fried foods, they can be obtained by thawing them during baking/liquid cooking, etc. , an emulsion containing oil, fat, moisture, and an emulsifier;
Gu? From this point on, we have completed the present invention based on the knowledge that a frozen fried food can be produced, for which various issues have not yet been resolved. Suna 4cchi, Hon I and Akira: Yo, n)... Ladder ring? i
The amount is without r+b.The frying species contains at least 121 edible oils and fats, 4,'Jj, and emulsifying Δ11. This is a method for producing a frozen fried food, which is characterized in that it is coated with bread crumbs or bread first generation tν material and then frozen. The F1 invention will be explained in detail below. The dough used for battering in the present invention contains at least edible fats and oils, water, and a flocculating agent. Edible fats and oils include soybean oil, rapeseed oil, part oil, corn oil, hydrogenated soybean oil, hydrogenated rapeseed oil, hydrogenated corn oil, other vegetable oils and fats, lard, head-grown animal fats, etc.
Use seeds or 2-insertion 1- in combination. When using vegetable oils, especially hydrogenated vegetable oils alone or in combination with other liquid vegetable oils or animal fats, oven l-star etc.? Even when heated for a short time in an oven, a golden brown color can be obtained, and the cholesterol content is relatively low, which is preferable. For water, you can use water, milk, wine, or other water-containing materials as appropriate1.In addition, egg yolks, egg whites, and whole eggs are used as they are as emulsifiers, which will be described later.
Moisture trapped in the emulsifier! t, 'r + kosuiu'tI
! ：μ゛1 does not need to be added J, ゛), the reduction Qn
I can do it. As the emulsifier, any type of emulsifying agent can be used without limitation as long as it is a dairy product, but it is preferable to use proteins, lentils, and polysaccharides. Proteins include egg protein, Dai-7 protein, milk protein, etc. 1.Physically, I have eggs,
Egg whites, whole eggs, liquid eggs, frozen eggs, egg yolk powder, egg white powder, whole egg powder,
Large-ζノ, Protein Wa J1 Gelatin, whey, casei/,
Examples include sodium caseinate, albumin, milk powder, fat milk powder, and the like. Lecithin is egg anti-lentin 7, large-v-lenotin, Ei←[(lentin, corn, chin, etc.), polysaccharides are gano, quality, alginate noda, carragetin, ch+c'3.Konoike, 1IFT11b It goes without saying that the esters include i?ti fl, 17 esters, sorbitan 8n 1IJj M esters, monoglycerides, and other edible fL emulsifiers. Moisture] 2. The composition of the emulsifier is
,' o +(+7n7 L<:yo0.'WIt;l
J Emma I region 1 [Jl is good due to poor composition, but preferably 111 foods, 30-80 parts fat, 20 parts moisture.
-70% and emulsifier (dry weight) l-10%. If the edible fat is 30% or more, the appearance, texture, and flavor of the baked goods will be poor even after baking for 7 times. The amount of oil on the cooking utensils increases, causing problems such as smoke, and the texture of the batter becomes hard. A desirable range is 20 to 70% in 1-- to form an emulsion with an appropriate viscosity so that the texture of the garment can be controlled freely and the texture of the batter remains soft and crispy. Other than edible fats, water, and emulsifiers, the following items can be added to the emulsion: salt, sugar, sulfur/lium glutamate, other seasonings, spices, fragrances, colorants, thickening stabilizers, quality stabilizers, etc. Yes. In other words, as an emulsifier or thickening agent, at least water-soluble protein and/or) are needed. It is desirable to include 'f' for texture. In other words, fats, oils, water, and emulsion formation - the minimum requirement J [ru 1 Uno fL (1, agent?) The blended emulsion is used as a buckling (=l ill L, just: Y1 Atsushi in clothes, 911
In addition to the loss of strength, the crispy crispy texture is likely to be spoiled by the drips leaching from the fries at 111 o'clock, but egg white powder, y, i white, gelatin, By adding starch fsJ, n starch, modified VIZ powder, dextrin, etc.)'1 starch and/or starch, l(l+7,':'ij strength is improved.
- Even if you use fried rice with a high water content, it can absorb and retain the drippings, so you can get a comparatively soft and crunchy crispy batter with a flavorful texture. Water bath F for more purposes [protein and/or
Or starch J7'l': A particularly llr-l- example is a swelling degree of 3.0 to 6.0 obtained by gelatinizing, cooling, and pulverizing egg white powder or starch. 0J) Rabbit 1. Starch (product name:
...Isoft 1 Ajinomoto (manufactured by (1)), 74J people 1.1
3, which is protein, -Tsuba fly-like moisture "H'+",
1) In the case of tlν (・use fly-sama-Vroyo・), there are few problems with 1′ Ritutsu Mengyu・So, it has high water retention・This one, “f thing? There is little need to have IJ1i as a comrade.
It goes without saying that it is preferable to add other ingredients such as sorghum starch, wheat flour, etc. to improve the thickness and elasticity of the batter. The composition of water-soluble protein or starch as an emulsifier or thickening stabilizer depends on the entire emulsion.
, I' L-, @4 is preferably about 2 to 5 qb (also, when using water-soluble protein and starch for canning, the blending ratio is 1:1 to 2
:3 is suitable for 1'i'-. ). The emulsion may be formed using a mixer, colloid mill, or other emulsifying device, and the type of F+, emulsifying conditions, etc. are limited to specific companies. The specific cost is, for example, 2,000 to 5,000 with a high-speed mixer.
RPM for about 2 to 5 minutes. The fryer is responsible for the desired fry-like food, such as meat, seafood, vegetables, eggs, dairy products, and other raw materials, as well as grains, salad seeds, and other raw materials prepared in advance. Persimmons (according to the request, all types of fries are used within 11 days. Side dishes, croquettes as garnishes, fried shrimp, 1 piece of kaffu, fried fish, fried vegetables:
Of course, this (tlr +, =, as snacks, breadjft, leafy vegetables riiπ゛wo, used fries) is also a fantasy.Fried persimmons, even if they are raw, r-
It can also be cooked or sterilized (...
For example, if the frying material is already heated, it will not have a texture of 1' = llf, it may be left raw or frozen, or) For viscous 794 species such as Kuri-no-Koronga, etc., cool or freeze them to make them easier to handle. do. 1- Ladder ring for the fly species mentioned above? j or do 1 ko, perform battering with the above-mentioned knee Il/yon 1
．． Powdering and buckling can be done by spraying θ1, coating 4i method, dipping method, flowing method, etc., and apply powder or emulsion to the frying material uniformly/1 time (lγi method υζ as appropriate).
! 414-F7+. ...Fried persimmons with notari/gu, then prenoday/gu, full renoding tko Illiro/
7 fl, J or bread first f threat) 1.゛・ir is not limited to one particular place (・. 1111 et al., 20-247) / = 7i finer than 1
Part 1 is fried chicken, and the texture is similar to Y.
If 0nononyuC+', l is used, a coating similar to that of ordinary fried foods can be obtained. 1 ingredient composition of bread crumbs,
Baked 1-geo (〕1 etc.) is also not limited. As the first bread flour, bread crumb analogues obtained by heating and pregelatinizing a mixture of Im water containing grain flour as the main ingredient with a buffman etc. instead of bread crumbs obtained by crushing bread; Cracker bread crumbs, grains such as cornmeal, oatmeal, and cereal grains can be used. These bread crumbs or bread crumb substitutes may be used as is, or they may be mixed with oil or fat, or added with rtt+lit. You may also use heated foods instead of baking them.Especially when using breadcrumb-colored foods, they can be fried or frozen and thawed in a relatively short time in a toaster oven and cooked. However, it is preferable in that it has a desirable golden color, appearance, aromatic flavor, and texture.In addition, after prenoding, oil and fat are added to the surface of the soufflé product. σ) Oil lIh (4'+'
l lit, I) II L Tari, Brenody'g meeting, said known clothing, Nox +i4 alone or [,
It can also be used in combination with bread crumbs and bread first generation () products.
It goes without saying that '+Ij+ is not excluded as long as the objectives of the present invention are not impaired. The finished product can be stored in containers, packages and frozen, or can be packaged after freezing. The thus obtained frozen fried food is prepared by (1) cooking in a baking oven such as an oven, oven, roaster, etc., and (2) c.
Floor f) The appearance at 1:00 is different from the existing fried food.The product is (1) 110+ l<'s browned color is fried // 11:00 ft1"ll'l ikoha (4) Texture of the batter:
Yo→J It has a crunchy, crispy and light texture, 1.
'+ 1 Like when frying in the middle of the pond, exchange water and music.' 11. “1
7 but that's weird") et:・, :") l', + f
; Product σ) 9) View of thawing 1111, 1 of thawing cooking, "1
・1・2・Key 11. ．． N1; , 11i1i No. J)・
Product quality 1. Since the frozen food produced by the method of the present invention has a production capacity of 1 inch in an existing facility,
It has various and unique effects, including the following merits: Next, the details of the present invention will be explained with reference to examples. Example 1 9 parts of white fish fish was combined with 5 parts of surimi,
60 x 45 x 1 O') Q molded into 10 (steamed and heated) obtained fried dough was powdered with -■-I Hi-Sof 11. Bet Ko, Shi High Tone” (hardened palm, made by Ajinomoto Co., Ltd.)
Prepare an emulsion consisting of 60% of corn oil, 1 part of egg yolk powder, 2% of egg white powder by weight, and 37% of water by weight. After coating the fly seed and buckling,
Bread crumbs (more than 90%) - 7 to 20 Metsu/Yu) to the Breno Ui゛ Ivy L, 1+'+ Chico: Frozen Shita ()゛Noi Seed゛Emal 7B 7 Ha'/ '
Bj (・Il armpit J=6:l:3) As a control, I-Ki A Irunyo/I Koyotun-r1. J
-). Flour: 12.5% by weight, water: 86.5%, egg yolk powder: 1.0
% by weight was prepared using a conventional TSUKU solution. Using the two types of frozen products described in (1), the invention product (1) was cooked in an open toaster for 15 minutes, and the control product (1) was cooked in salad oil for 4 minutes, and then the well-trained taste buds (20 people) were tested. What about sensory evaluation?”-). The results are shown in Table 1. Table 1: Scores are on a 5-point scale except for the overall evaluation, and on a 10-point scale for the overall evaluation.
Evaluation Example 2 The composition of the emulsion in Example 1 was changed by -3 as shown in Table 2, and the frozen white-fried fried-like food obtained in the same manner as in Example 1 was evaluated using the same method as in Example 1. We conducted an evaluation. The results are shown in Table 2. Table 2 * Except for the overall evaluation, the 5-point method is used, and the overall and 1 and 1' grades are based on the 10-point method.Evaluation Example 3 After powdering the chicken meat with wheat flour, add 50.5 points of corn salada oil. ;11%, egg yolk powder 1.0% by weight, egg white powder 2,0 ffj rlf%, water 33.0 tons i;
'+', %, and seasoning (' L yoghurt oil 12.0 %, apricot 7 in 1 (onion, ginojar, garlic, besovar) 7.0 weight %, 1, -glutamic acid 5 riuno , 0.5% by weight)) was battered with an emulsion, then prenoded using 100% cornmeal of 25 meth/yud or more, and then frozen. As a light, a piece of chicken was sprinkled with the seasoning mentioned above. Sprayed on the surface and froze it at r/17. 11. Heat the cold Tohin product of 2←rHjf in a toaster oven for 15 minutes at IJ11 and make it. Well trained J again taste panel 20
Name 1 Koori/Fortune-telling f selection Jj, sensuality +”+’F in 1 method
l1lli was performed. The results are shown below, l * Significant difference at 5% risk rate * * 1% Example 4 1 liter of potato croquette seeds High Tone j 56, Otonri"+, 'chi, sorbitan fatty acid ester 2. (If
f (fi section, 1 via 71-, + 2.Ol, f!
%:%, milk 40%, battered with an emulsion consisting of Otl < tit, and then the same bread crumbs as the fruit fall in 200c of lard with color difference (△E)
49.8 (L 45.63, a I 1.45
, b20.20) Is it possible to make bread crumbs using bread crumbs that have been heated for about 2 minutes until firm, cooled, and then frozen?
There are two advantages to the frozen potato cologne-like food of the present invention. When this frozen potato croquette was thawed by heating in a microwave oven for 1 minute and then immediately heated in a toaster oven for 10 minutes, it was evaluated as a potato croquette covered with a crispy golden-brown batter. Patent applicant: Ajinomoto Frozen Foods Co., Ltd. Ajinomoto Co., Inc.

Claims (1)

[Claims] 1(1) Fly species t with or without powdering
(2) Batter with emul/gin containing at least edible oil, water and emulsifier, then (,
3) A method for producing a frozen fried food, which comprises coating with bread crumbs or a bread crumb substitute and then freezing. 2. The emulsifier is selected from lentin, fatty acid esters, proteins, and polysaccharides. ) Method for producing frozen fried products. 3. 'll' characterized in that the substance contains egg protein, milk protein and O. , i'l Item 2 of the claim, σ) and) I Method for producing To-Fry-like food. 4 Emanoshi/Yonka, lJ41ko, seasoning, aroma γ')
The frozen fried food-like food according to claim 1, characterized in that it contains one or more selected from the group consisting of , aromatic, 4'i colorants, thickening stabilizers, and quality stabilizers. manufacturing method. 5 The weight composition of the edible fat, water and emulsifier in the emulsion is 30 to 8% edible fat and 20 to 70% water, respectively.
% and emulsifier (dry matter) from 1 to 10%. 6. The frozen fried food according to claim 1, characterized in that the bread crumb substitute is one selected from the group consisting of hunmeal, oatmeal and other grains, and fine powder of crackers or cereals. 7. The frozen fry according to claim 1 of Patent S'1, characterized in that the bread crumbs or the bread crumb substitute have been heated in advance in the presence or absence of fat or oil. Method of manufacturing similar foods.