JPS58863A - Frozen food with coat and its production - Google Patents

Abstract

PURPOSE:A frozen food is coated with a water-in-oil type emuslion to produce a frozen food that can be served as a TEMPURA or fried food by only heating it on a pan without oil frying. CONSTITUTION:Wheat flour and starch are used as major ingredients and they are mixed with water at a ratio 1/0.8-1/3 to form the aqueous part. Hydrogenated oil and lard are addd to the aqueous part to prepare an W/O type emulsion. AFter sterilized by heating, it is cooled under stirring below the melting point, then, the phase inversion is effected to give a W/O type emulsion at a ratio of 30/70-80/20 aqueous phase to oil phase. A frozen food is dipped in the resultant emuslion to form a coat on it.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a battered frozen food and a method for producing the same, and more specifically to a method for making tempura by simply cooking in a frying pan.

This invention relates to a method for producing a frozen food that tastes like Shirai.

Old American Japanese people prefer to eat various types of fried foods such as hot porridge and fried foods, but in recent years, as families have become smaller in number, as seen in the trend toward nuclear families, relatively small amounts of fried foods such as fried foods are eaten. There is a tendency to point out the inconvenience of having to handle oil each time.

In particular, it is troublesome to dispose of oil after frying, and there is a high demand for improvement.

Therefore, the processing manufacturer performs the Aburasaki process in advance (so-called pre-fried), and the consumer can either fry products that only require heating in a microwave oven or the like, or go further and fry products such as Aburasaki, Shita, etc. just by heating them in the microwave. Attempts to obtain food (e.g. rice Ii!l)
Patent No. 4,199,603), but it is number one among consumers in terms of taste! The current situation is far from what is expected.

In this field, there is a desire in various fields to obtain food with a taste similar to that of tempura or fried food simply by heating it on a frying pan.

By the way, one of the characteristics that tempura and fried foods are generally liked is that their batter is porous and has a crunchy texture when eaten. This is because the water in the fire around the IIC boils and evaporates all at once, leaving behind a porous gelatinized, dehydrated cloth.

Furthermore, if we consider this phenomenon theoretically, when the balance between boiling and swelling of water by heating, gelatinization of starch, etc. by heating, and subsequent organization is maintained at an ideal level, the most porous and "caricin" You should be able to get a nice looking garment.

In view of these circumstances, the inventor has been conducting intensive research to meet the above-mentioned request, and the next step was to create a water-in-oil emulsion on the surface of foods by mixing an aqueous solution of flour, which is usually used as a batter for tempura, and fat and oil. Cover with batter and fry this in a frying pan for 113 minutes! Then, like the oil layer, it was porous and "
A friend of mine discovered that it was possible to obtain a garment with a "charish" quality and arrived at this invention.

That is, the gist of this invention is a food product characterized by coating the surface of a frozen food with a water-in-oil emulsion coating.

The effects of this invention will be discussed below. As is well known, water-in-oil emulsion/(hereinafter referred to as W7. emulsion)
Because the oil and fat form a continuous phase and the aqueous phase, that is, an aqueous solution containing flour, etc., which is a component of the batter, is dispersed in the oil and fat in fine particle sizes, Shima-T emulsion can be heated in a frying pan. During cooking, the rapid temperature rise causes the aqueous phase particles to gelatinize instantaneously, causing the gelatinized particles to become continuous with each other, and as a result, the coating has a detailed structure similar to that of grapes (particle connective tissue). ) and become porous, making the bite 9 "charish".

Although the resulting cooked products are not coated with oil, their texture and appearance are different from those of tempura or fried foods made with fat or oil.
You can think of it as an equivalent product.

The frozen foods used in this invention include seafood, meat, dairy products, field wildflowers, and processed products thereof, including those that have been frozen in advance.

In addition, the fats and oils that are the constituents of Emulzoyo include hydrogenated and hardened liquid vegetable oils such as soybean oil and rice oil, refined coconut oil and its hydrogenated oil, hydrogenated palm oil, lard, lard, beef tallow, Shortening etc. are used. Particularly preferred are those having a melting point around body temperature (30" to 45°C) between the above-mentioned fats and oils.

Wheat flour, de/f/, is used as the main component of the aqueous phase.

Gluten in wheat flour is an important ingredient in the preparation of the W10 type emulsion of the present invention. As a result, in the present invention, a desired emulsion can be prepared without using a commonly used emulsifier such as glycerin fatty acid ester. In addition, starch is essential as a crunch and to obtain a firm batter after cooking. Of course, in addition to chemical seasonings, it is preferable to add curry powder, ketchup, egg yolk, pressurized oil, etc. to the aqueous phase to add variations in flavor and color tone.

Since egg white, soybean protein, milk protein, etc. tend to make the emulsion 0/W, which is the opposite of the present invention, it is best to limit their addition to a small amount.

Next, the emulsion in the present invention was prepared using W7. The reason for using an emulsion will be explained in detail.

For example, an emulsion of 10 phases is prepared from an oil phase and 60 parts of an aqueous phase prepared by dissolving 15 parts of wheat flour and 271,715 parts of wheat in 40 parts of lard and 30 parts of water, and No. 51 was heated on a frying pan under the same conditions to obtain the results shown in the table below.

The original diagram in the above table shows that in 0/W Emulzoyo/, the aqueous phase containing flour and starch forms a continuous phase, so gelatinization of starch, formation of plates, and release of fats and oils proceed simultaneously due to heating.
When okonomiyaki is baked on a hot iron plate, the area does not increase in more than 9 parts after the material is poured, and the internal structure does not become porous.On the other hand, in W Roemalzoyon, the aqueous phase is suspended in the fat and oil. Therefore, as the oil and fat spread on the frying pan due to heating, the aqueous phase also diffuses. Eventually, the starch in the aqueous phase gelatinizes, swells, and becomes sticky, and the swollen particles begin to bond like clusters of grapes. This continuous phenomenon is considered to be the result of the above table. This is the reason why the present invention is achieved with a 16-layer emulsion.

Next, W7. Emulsions were prepared by varying the ratio of the W phase to the 0 phase, etc., and 5f of the emulsions were heated on a frying pan to obtain the results shown in the following table.

It can be seen that when the ratio of the oil phase is increased, the diffusion of the batter during heating increases rapidly, and it becomes difficult for the W phase to form uniformly and continuously. Based on the results of numerous tests in which sandbags were coated with various emulsions using various materials to be coated and then cooked in a frying pan, the ratio of W phase to 0 phase was 60, although there were differences depending on the material to be coated. :40 or so is the most preferable, and it has been found that the effects of the present invention cannot be obtained outside the range of 30:0 to 80:20.

Furthermore, regarding the ratio of flour and starch in the W phase, set water to 0% and flour and starch to 100%,
In other words, when we tested powder dispersed in oil and fat, no gelatinization or continuity of the powder occurred due to heating, and there was a risk that the dispersion caused by heating would be extremely large.

This was the same in that even if the coated material was a white fish or other material that releases a lot of moisture upon heating, the enrichment linkage of flour and starch did not occur.

Furthermore, the same results were obtained when using wheat flour, starch powder, and gelatinized powder of skeleton crystals, which have quick water absorption. This means that in the -6 type, there is very little moisture transfer from the coated material to the W phase. Thus, the W phase requires sufficient free moisture to gelatinize the flour and starch in the phase. If the water content is half of the total amount of flour and starch, a liquid product as a W phase cannot be obtained even though the flour and starch are mixed. The minimum amount of water to obtain a liquid state was 0.8 parts or more per 1 part of the powder. On the other hand, if the proportion of water is too high (1 to 2 to 4 parts per 1 part of powder), the strength of the coating after heating will weaken and eventually it will separate from the object to be coated and will no longer function as a coating. Also, use oil when cooking in a frying pan.
The dehydration rate is lower than in case 1. From a number of osts, the ratio of total flour and starch to water in the W phase is l:
It has been found that a ratio of about 1:1 is preferable, and that the effects of the present invention cannot be obtained when the ratio is 1:3 or more.

In the present invention, the phase inversion method, which is a conventional method for preparing emulsions, is convenient as a means for preparing the emulsion. That is, first 07. The phase of the emulsion is converted to the target type depending on the temperature and stirring conditions. In this method, an emulsion of a target level can be obtained with a relatively weak stirring shear force.

As mentioned above, the preparation of the emulsion of the present invention does not necessarily require a conventional emulsifier, but this does not preclude the use of various types of emulsifiers as supplementary emulsifiers.

Above W7. There are various methods for coating food surfaces with emulsions, such as dipping and coating methods, but the most common method is dipping the food into the emulsion. In particular, it is most efficient and appropriate to freeze the food or keep it at a similar low temperature and immerse it in an emulsion to instantly form a coagulated film on the surface. be.

As will be clear from the above explanation and the examples below, the present invention is applicable to coating foods with wheat flour, starch, etc., rather than with emulsions such as margarine and butter, which do not substantially contain the ingredients that make up coatings even when heated. It is coated with a specific type of emulsion batter that contains enough ingredients to make up the ingredients, and when cooked in a frying pan, it becomes crunchy and chewy like tempura or fried food. It is extremely adaptable to people's tastes, and it also has great industrial effects, as it can also meet the demands of recent customers.

In the present invention, the coating that wraps the food is a W7° emulsion, and the oil and fat form a continuous phase, so that (1) the water phase in the emulsion and the water from the food are (1)
1) There is no need to replenish oil or fat when cooking in a frying pan, and there is no burning on the frying pan.

(iiD The coagulation of the fat appears as it is in the coagulation of the emulsion, coating! The coating hardens instantly, making the packaging process easy.

ov) It is resistant to the temperature rise during the fL passing process up to a temperature close to the melting point of fats and oils.

The accompanying effects are also quite significant.

The present invention will be specifically explained below with reference to Examples.

Example Emulsions A and B were also prepared with the following compositions.

A B Shimizu
150 150 ethanol
15 15 total amount 530 6
A total of 8,001 volumes of the 30 aqueous phase was mixed and dissolved at room temperature in a double steamer equipped with a Satake type stirrer in two places, the upper layer and the lower layer. The oil phase, which was separately dissolved and heated, was added to the aqueous phase at 70°C with stirring to form a 42°C short emulsion, which was gradually heated to 601' while stirring and sterilized for 15 minutes. Next, the mixture is cooled while stirring to a temperature below the melting point of the fat or oil. Ethanol is added followed by phase inversion to give Wloffi. Next, it was introduced into a piston-type homogenizer to equalize the particle size with 50 tubes, and the 10-year emulsion of the present invention was prepared.
I got it.

Using the foods shown in the table below, these were frozen and instantly dipped in the emulsion to adhere to them to obtain the frozen foods of the present invention. The fire adhesion rate and additives for the coating are shown in the same table.

When we evaluated the obtained coated frozen food, we found that the appearance of the sardines was white, and the rest had a uniform glossy coating film with the color of additives, making it a frozen food with an unprecedented appearance. It was obvious at first glance. Various types of this product were placed on styrofoam trays, wrapped in polystyrene plastic wrap, and stored in a commercial freezer stocker for 3 months to examine the loss on drying. It was significantly lower than the case before and after 10 Ilb.

Next, as a result of actually cooking it in a frying pan, the porousness of all the batters progressed to a suitable degree, and the appearance was that of genuine leather with a pleasant texture, and the texture was pleasantly good with a crunchy texture. Moreover, it only takes about 6 minutes to prepare, making it easy and hot.

Sardines do not produce the characteristic fishy odor that occurs when grilled, and they also have a good taste, making it possible for them to be used in the future to help expand the consumption of refined fish. Croquettes are different from conventional bread crumb coatings, and have a good contrast between the crunchy and snack-like flavorful coating and the filling.Furthermore, they can be easily cooked in a frying pan, making them suitable as side dishes for bento boxes and other uses. . Salmon and hamburgers also had elements that could create new demand.

Procedural amendment June 30, 1980 Kazuo Wakasugi, Commissioner of the Patent Office 1, Indication of the case 1980, Permission No. 96! $51 No. 2, Name of the invention Frozen food and its production method 3, Relationship with the case of the person making the amendment Patent applicant Kyokuto Kagaku Kenkyukin Co., Ltd. 4, Agent 5, Date of amendment order Month, Showa Day (voluntary) 6, Detailed explanation of the invention subject to amendment, O column 7, Contents of amendment as per attached sheet +11 "Taste" in line 4 on page 2 of the specification is corrected to "delivers the taste power."

(2) On page 12, lines 12-13, "adjustment" is corrected to "preparation."

(3) Add "retained in 389C" next to "frozen" on page 13, line 17.

Claims (5)

[Claims] (1) A coated frozen food characterized in that the surface of the frozen food is coated with a batter made of a water-in-oil emulsion. (2) The water-to-oil phase ratio of the water-in-oil emulsion is in the range of 30 to 80:20, and the ratio of the total of flour and de/deno to water in the aqueous phase is l20. The coated frozen food according to item (η) in the range of .8 to 1:3. (3) The coated frozen food according to item (1), wherein the food is any one of a fresh product, a processed product, and a heat-cooked product. (4) The coated frozen food according to item 13 is characterized by frying cooking. (5) Immerse and pull out food that has been frozen or kept at a similar low temperature in a water-in-oil emulsion.
A method for producing a battered frozen food, which comprises coagulating and adhering the coating material to the surface of the food.