JPS63230040A - Production of easily restorable frozen food and produced frozen food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention generally relates to coated frozen food products. More particularly, the present invention relates to a method for making batter-coated and breaded frozen foods that can be reconstituted by microwave heating or baking in a conventional oven. Also,
The present invention also relates to frozen foods produced by such a production method.

BACKGROUND Batter-coated and breaded frozen foods are widely used both in large-scale food preparation industries such as those found in restaurants and public institutions, and in small-scale home meal preparation. Frozen foods are generally popular because of their shelf stability, relative ease of reconstitution, and economy.

Frozen foods typically have high moisture content and release significant amounts of free water when heated. When commercial batter-coated and breaded frozen foods such as poultry, fish, red meat, and vegetables are subjected to microwave heating or baking in a conventional oven, the free water released forms a coating film. , making it non-sticky, gruel-like, soft and chewy in flavor, and generally organoleptically undesirable. To obtain a hard, browned, continuous outer coat film on the surface of the product, previously batter-coated and breaded foods are restored only by frying, which achieves high cooking temperatures that evaporate free water. There was a need.

If batter-coated and breaded frozen foods could be made reconstituted by microwave heating or baking in a conventional oven, it would constitute an important contribution to the field. Dew. The reconstituted product is healthier and more economical than products reconstituted by frying, which require the addition of expensive high-calorie fats and oils. Additionally, the product is more convenient to use than currently available frozen foods, since reconstitution by microwave heating can be performed much faster than reconstitution by flying or any other method currently in use.

Batter-coated and breaded frozen foods, including poultry, fish, lean meats and vegetables, are subjected to a pre-flying process to partially cook the coated film before being packed, thereby allowing microwave heating or It has been proposed to improve the final product obtained by baking in a conventional oven. Unfortunately, the presently available batter-coated and breaded-coated membranes produced in this manner are subject to internal product moisture and external cooking oil migration through the membrane during this pre-flying process. Even this is insufficient to allow production of the desired product. This causes undesirable surface oil and moisture saturation during restoration.

Another proposed attempt to produce a hard, browned end product from batter-coated frozen foods is described in US Pat. No. 4,199,603. The patent describes the use of a single edible oil/flour/particle coat membrane applied to frozen foods before packaging. Unfortunately, when reconstituting the frozen food, the edible oil component of the coat film becomes fluidized with the internal moisture of the food, causing significant softening of the coat film, resulting in an undesirable reconstituted product. .

DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a batter which, when reconstituted by microwave heating or baking in a conventional oven, has a texture and appearance that is organoleptically equivalent to or better than that of an oil-fried food product. and/or to provide a frozen food having a crumb coated film.

It is also an object of the present invention to provide a method for preparing batter-footed and/or breaded dough that can be restored by microwave heating as a firm, sensually desirable product without using specially manufactured microwave cookware. The purpose is to provide frozen foods.

Furthermore, it is an object of the present invention to provide a food grade second coating film that allows the first coating film to control the initial moisture and oil migration to impart the desired firmness to the second coating film during food reconstitution. The purpose of the present invention is to provide a heavy coating method and a flying method.

A further object of the present invention is to provide a whole coated frozen food produced by the special method of the present invention.

Other objects and advantages of the invention are described below.

The invention involves wrapping a food product in a first batter, frying the food product, coating the food product with a second batter, optionally breading and frying again, and then freezing the resulting product. The present invention provides a method for producing coated frozen foods. Does this double coating method cause moisture in the coated food? Good containment allows the product to retain its surface firmness and other desirable organoleptic properties during microwave or conventional oven restoration, as well as during frying restoration.

The invention applies to any food product that can be coated with batter and/or breadcrumbs, including poultry, fish, red meat (e.g. beef, pork and mutton), egg products, vegetables, and artificial foods. is found.

For these purposes, "egg product" refers to any food product derived from farmed eggs that have been shelled and then used whole, separated into yolks or whites, dried or frozen. "Artificial foods" are defined in the Code of Federal Regulations.
Regulation), Food and Drugs, No. 21
Food ingredients covered under Article 102.5 and/or
or any food product produced from a novel combination of processing techniques. Examples of artificial foods include recycled meat and seafood, and meat/vegetable/egg-based meat pies.

The main focus of the examples described below is on poultry, seafood and artificial foods and reconstitution by microwave heating. However, it should be emphasized that the invention is applicable not only to these foods, but also to various types and forms of poultry meat and other identical foods mentioned above, and to reconstitution by baking or frying in a conventional oven.

The method of the present invention includes a dual flour-base coat method. The flour may be malt or non-malt red or white, spring or winter wheat flour exhibiting a similar range of protein and farinograph water absorption values with a wide range of gluten strengths.

Such flour is optionally bleached, bromate treated and
and/or may be aged.

These flours can include all spring flours, high gluten spring flours, and straight grade flours.

Flours in malt form are less preferred within these categories as they give a product of inferior consistency. It should also be noted that flours of the same type can be used alone or in combination.

Preferred flours for use in the first coating have the following properties (percentage by weight):
9-14% 11-13%CNx5.7.
14% moisture base] Ash 0.40~0.55% 0.45~
0.50% (14% moisture base) Water absorption rate 56-65% 60-63% (
The shortening used to prepare the first coating may be a plastic shortening from vegetable and/or animal sources, a flaky shortening, or It may be a powdered shortening. Plastic shortening is a mixture of liquid and crystalline triglycerides in which the liquid oil is entrapped in clusters of fine fat crystals representing separate discrete particles. Flake shortening is obtained from this product and has high Wiley melting point and solid fat index properties. Shortening powder is processed from the same oil as above and contains sugar, casein compounds, phosphates,
It further contains other processing aids such as antioxidants and free-flowing agents.

Typically, commonly available shortenings that achieve a softened coat film of desired hardness without undue toughness or brittleness by the method of the present invention include partially hydrogenated soybean oil, cottonseed oil, coconut oil, etc. in the following formulations: Properties Including Mixtures of Oils and/or Coconut Oils Preferred Most Preferred AOM Stability, Time 70-200
100-200 Wiley melting point, ℃32-6038-54
Solid fat index (SFI) at 10°C 20-7030-6° at 21°C
15-70 20-60 1O at 33℃
~4015~2538℃ 0~40 lO
~2° The first coating is prepared by mixing flour and vegetable shortening with sufficient water to obtain a batter of desired consistency.

The first coating agent is hydrated with about 32 to 200 parts by weight of water per 100 parts of the dry batter mixture.
The dry batter mixture consists of about 60 to 95 parts by weight of flour per 100 parts of flour and about 5 to 40 parts of shortening per 100 parts of the mixture. Preferably, the flour is present at about 60 to 85 parts by weight per 100 parts of the mixture, the shortening is present at about 15 to 480 parts by weight per 100 parts of the mixture, and the water is present at about 32 parts by weight per 100 parts of the dry batter mixture.
~125 parts of worms are present.

The consistency of the batter must be determined on a case-by-case basis, depending on the nature of the food to be coated and the coating system being used. For example, can a low-moisture batter (“dough”) be sheeted, wrapped around the food portion, and then placed under light to seal completely? Can be formed. Alternatively, the high moisture content batter can be applied by dipping or spraying onto the food part.

Preferably, prior to application of the batter, the food product is tempered or held at certain refrigeration temperatures (generally about -4 to 0°C) to stabilize its surface texture and moisture content. Also, in all cases the tackiness of the first coating agent is determined by an aqueous suspension of egg white, if desired.
e or commercially decorated corn or solid range 2
It is maximized by dipping food products into a black adhesive of 0 to 30% wheat adhesive starch.

After wrapping the food product with the first coating agent, preferably about 1
in the range of 77-216°C, most preferably about 193-20°C
Fry for about 30 seconds to 2 minutes at a temperature in the range of 4°C.

Select the cooking time to properly finish the shortening pre-coating without leaving the coating raw and pasty (undercooked) or burnt, hard, runny and sticky (overcooked).

Any common animal or vegetable fat that can be heated and retains its stability over the desired temperature range, as long as the food is completely immersed in the fat to ensure uniform and complete cooking. It can be used in this flying process. If desired, docking holes can be created in the coating before flying to minimize separation of the coating from the food product surface due to water vapor release during frying.

The second coating agent may be applied immediately to the once coated food product after the frying process is completed, or this application may be delayed. There is no need to cool before coating.

The second coating agent may be a chemically leavened batter or a combination of (chemically leavened and/or non-leavened crumbs) and supplemented bread crumbs. It consists of common salt and any combination of bicarbonate and acid reactants that are combined to generate carbon dioxide to obtain the hard, porous coating typically associated with leavening systems.Optimal texture production is achieved by adding bread crumbs. In contrast, non-leavened batters consist of flour and salt and/or modified starches, gums, and eggs and dairy products, and serve primarily as a sticky layer between the coated food and the supplemented bread crumbs.

Corn sugar, whey, milk/egg powder, seasonings.

Optional ingredients such as powdered lemon juice and the like can be added to this second coating agent Ki to impart the desired color and flavor. Those skilled in the art will readily be able to determine the concentrations and types of optional ingredients necessary or desirable for a particular coated food product.

The single coated, once fried is dipped into a second batter, followed by optional application of bread crumbs if desired. The crumb consists of a low-grade Japanese type crumb characterized by an elongated shape and a torn appearance, such as those described in assignee's US Pat. No. 4,423,078.

The bread crumbs may contain ingredients to impart color to the reconstituted food and/or to accelerate the rate of browning during reconstitution. For example, burnt sugar coloring or dextrose may be present. The optimum particle size and rate of browning of these crumbs is based on the food product to be coated and the overall desired appearance.

Food coated once after application of second batter and/or crumb? Subject to second frying process. Second
The flying step is preferably not performed. This is because high frying temperatures are required to achieve complete cooking. This can increase the rate of breakdown of flying fat to unacceptable levels. However, if the corresponding temperature is reduced to about 177° C., the flying time can be increased to 2 minutes. As with the first frying step, it is important that all of the fried pieces are completely immersed to ensure complete cooking.

After the second frying step, the food product is preferably rapidly frozen to at least -5°C, most preferably to at least -30°C. Frozen double-coated products can be stored for a long time.

If it is desired to reconstitute the product, it can be heated directly from the frozen state in a microwave oven. The actual cooking time depends on the desired temperature of the finished product as well as the capabilities that can be achieved in the microwave oven.

It is an important feature of the present invention that the special ceramic cladding typically required for microwave cooking to obtain browning does not necessarily have to be used with Kiya frozen foods. For example, products of the invention can be heated on absorbent tissue paper. Preferably, however, the products of the invention are heated on commercially available absorbent fiberboard heating trays for microwave use. Such absorbent trays are designed to maximize uniform microwave transmission and to remove residual surface oils, cracks, and moisture from the coated product.

The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto.

Example 1 A uncooked poultry product was prepared from selected proportions of white meat and dark red meat and ground to form 0.5 oz portions of product. The chicken pieces were irregularly shaped discs with a diameter of 1-2 inches and a thickness of 1/4 inch.

The frozen uncooked chicken meat was tempered by rinsing with cold water to remove surface ice crystals, and then wrapped in the first coating agent of the present invention. The first coating was prepared by combining straight grade hard flour with plastic shortening. The /S-do flour used in this example had the following properties (percentages are based on 1tvc): Protein 11-12%
(N x 5y?, 14% moisture base) Ash content
0.40 to 0.50% (minimum water absorption of 60% on a 14% moisture base) It was a mixture of partially hydrogenated soybean oil, cottonseed oil and coconut oil with: AOM stability, time 200 Wiley melting point,
°C 38-43 Solid fat index (SFI) At 10 °C 50-55 At 21 °C 36-40 At 33 °C 12-17 At 38 °C The first coating agent in step 4 is 1°0 parts of wheat flour. was prepared by adding 0.4 parts of plastic vegetable toning to the flour and then hydrating with water ranging from 0.67 parts ffi up to 1.3 parts by weight, expressed by weight of flour. Dough or batter? The shortening was mixed with flour in a laboratory scale manner in a large vertical paddle mixer of the type commonly used for production scale manufacturing.

The initial flour/shortening mixture was run at the lowest speed until the shortening particles were 14 inches a' diameter or less.

Sufficient water was added to this material to obtain a dough. Subsequent mixing was carried out at medium speed settings until a homogeneous dough was obtained.

The sheet was made into a sheet with a thickness of 16 inches and the tempered chicken product was wrapped. The ends were pinched and cut to form a complete seal, and a docking hole was made in the surface of the sheet with the tip of a fork.

After applying the first coating, place the product in a restaurant fryer containing the plastic shortening.
The product was fried for 1-2 minutes at a temperature in the range of 193-200°C by complete immersion. This one
The degree of coat pick-up of the twice-fried product was measured to determine the extent of coat pick-up as follows: Final @l Coat pick-up was found to be between 15% and 20% on average.

After the first frying step, the product is subjected to a second frying process by dipping it into a prepared batter consisting of the following ingredients:
Coating agent applied: corn flour
60.0 Straight Grade Hard Flour 32.0 Sodium Bicarbonate, USP
Powder 1.5 sodium aluminum phosphate, acidic 1.5 table salt
5.0 corn flour, when hydrated with 1 part of the flour to 2 parts of water (during 30 seconds of mixing at a speed of 30 rpm [measured on a Brookfield LVT viscometer using a 112 spindle] It was a commercially available product with a cold water viscosity of about 80-25'O centiboise.This batter was hydrated at 1 part to 1.6 parts water and mixed until smooth. , and held for 10 minutes prior to use.

The soaked whole leopard product was subjected to a second frying process at 193-200°C for about 45-60 seconds. The weight of the product was determined again in Nkm, and all pickups from the second coat to this time were determined. Overall pickup was found to be up to 40% on average. The twice coated articles were then frozen in metal trays at -30°C.

Finally, the frozen coated items are placed on a perforated absorbent fiberboard tray with a raised grill bottom surface and placed on a consumer grade (
650 Watt] microwave oven and commercial use (14
00 Watt) microwave oven from frozen to a minimum internal temperature of 60°C for 2-5 minutes and 1 minute, respectively. The resulting product was organoleptically superior to the oil-fried coated chicken mass product and had better appearance, texture, and flavor.

Example 2 For application of the method of the invention, frozen codtails were cut into irregular 2-inch 1M diameter pieces. The thawed product was found to have a very high moisture content (approximately 80% by weight);
Therefore, the method and product of the present invention were subjected to rigorous testing.

The first coating agent was a flour-based shortening with a weight of 40%, and the first and second coating agents were mixed according to Example 1. If necessary, it was formed into a sheet with a rolling pin to a thickness of dough/18 inches, using flour. The fish meat was soaked in cold water to remove surface ice crystals, the dough was then wrapped around the fish meat, the ends cut off and pinched together to form a uniform and complete seal, and the docking holes were opened as in Example 1. There were seven. Using a deep oil fryer, fish meat wrapped in vegetable shortening of the type used in Example 1 was completely immersed and fried at 200° C. for 1 minute.

The pre-coated fish meat was dipped in the second coating and the product was again completely immersed in heated shortening and subjected to a second frying process at 200° C. for 1 minute.

The product was then frozen in an open metal tray width for 15 minutes in a -30°C blast freezer and packed into regular fiberboard boxes.

Stored overnight in the freezer, then 700 watt microwave oven on high setting for 2 minutes? The product was heated in an oven fiberboard tray of the type described in Example 1. After microwave treatment, the fish meat was well cooked and had developed a very desirable appearance and color with a very hard surface coating.

Example 3 This example used a cooking dish and a potato-based matrix. The matrix has a diameter of about 2.5 to 3.0
The slices were made into round slices 1/4 to 3/8 inch thick. Each slice had approximately 60% moisture.

The first coating agent was 40ii% shortening based on flour, and the first and second coating agents were mixed according to Example 1 and Example 2. The first coating was mixed and hydrated in a production scale 30 quart capacity vertical paddle mixer. Roll the resulting dough using a rolling pin and a manual pasta making machine, using flour if necessary, to a uniform l/l/l.
The sheet was 16 inches thick.

The dough was wrapped over the egg and potato-based product and then cut with a biscuit cutter having a straight Hf slightly larger than the coated material to seal around the edges of the product. This process was intended to mimic the mechanical application of commercially available dough-in crusting machines. Docking holes were made on one side of the product as in Example 1. The wrapped product was completely immersed in vegetable shortening of the type described in Example 1 and fried for 1 minute at 202° C. in a commercial conveyor fryer.

The gross, single coated products in Examples 1 and 2 were dipped into a second coating agent. Following this, Japanese type breadcrumbs have the following approximate particle size distribution gold? Applied: 8 20-3° 14 30-40 20 20-30 40 5-15 40 passes Max. 10 Fully immersed in flying shortening again, 20
The product was subjected to a second frying process at 2°C. After frying, the crumbs showed moderate browning that was noticeable to the eye. The food product was then frozen in a liquid carbon dioxide tunnel at a chamber temperature of -70°C with a residence time of 15 minutes. It was then heated in an oven fiberboard tray of the type used in Example 1 using a 700 watt microwave oven on high setting for 2 minutes. After microwave treatment, the food substrate was well and evenly heated and had desirable texture and color with a hard surface coat film.

Although preferred embodiments of the present invention have been described above, it is obvious to those skilled in the art that various changes and modifications can be made without departing from the spirit of the present invention, and these are also within the scope of the present invention. .

Claims (27)

[Claims] (1) enveloping a food product with a first coating of batter consisting of flour, cornstarch, and water; and frying the food product; reconstitution by microwave cooking or baking, characterized in that the method comprises the steps of: applying two coatings to the food product and subjecting it to a second frying process; and then freezing the twice-coated and twice-fried product. , a method for producing a coated frozen food having a texture and appearance that is organoleptically equivalent to or superior to that of a coated food that has been fried in oil. (2) The flour is expressed in weight percent: Protein (N x 5.7, 14% moisture base) 9-14% ash
0.40-0.55% (14% moisture base) Water absorption 56-65% (Brabender Farinograph, American Association of Cerial Chemistry Methods)
Cereal Chemists Method) 5
4-21) The method according to item (1) above. (3) The flour is expressed in weight percent: protein
11-13% (N x 5.7, 14% moisture basis) Ash 0.45-0.50% (14% moisture basis) Water absorption 60-63% (Bravender Farinograph, American, Association 54-21) The method according to item (1) above. (4) The method of item (1) above, wherein the shortening is selected from the group consisting of plastic shortening, flaky shortening, and powder shortening. (5) The shortening: AOM stability, time 70-200 Wiley melting point, ℃ 32-60 Solid fat index (SFI) 20-70 at 10℃ 15-70 at 21℃ 10-40 at 33℃ 0-40 at 38℃ The method according to item (1) above, having the characteristics of: (6) The shortening: AOM stability, time 100-200 Wiley melting point, °C 38-54 Solid fat index (SFI) 30-60 at 10℃ 20-60 at 21℃ 15-25 at 33℃ 10-20 at 38℃ The method according to item (1) above, having the characteristics of: (7) The method of item (1) above, wherein the second coating agent is chemically expanded butter. (8) The method of item (1) above, wherein the second coating agent is a combination of butter and supplemented breadcrumbs. (9) The chemically leavened butter is: Corn Flour 60.0 Straight Grade Hard Flour 32.0 Sodium Bicarbonate, USP Powder 1.5 Sodium Aluminum Phosphate, Acidic 1.5 Salt 5
．． 0. The method of item (7) above. (10) The method of item (8) above, wherein the supplementary bread crumbs are Japanese type bread crumbs. (11) The method of item (1) above, wherein the second coating agent includes a component that imparts color and flavor. (12) prior to applying the first coating, the food product is soaked in an adhesive selected from the group consisting of an aqueous suspension of egg white, modified corn, and wheat sticky starch;
1) Method. (13) The step (1) in which the first coating agent is formed into a sheet, the food is wrapped in the sheet, and the food is cut to form a complete seal.
Section method. (14) The method according to item (13) above, wherein after wrapping the food with the coating agent, a docking hole is created in the coating agent. (15) The method according to item (1) above, wherein the first coating agent is applied to the food by spraying or dipping. (16) The method according to item (1) above, wherein the food is tempered before being coated with the first coating agent. (17) Item (1) above, wherein the food is selected from the group consisting of poultry, fish, red meat, egg products, vegetables, and artificial foods.
Section method. (18) The method according to item (1) above, wherein the food is poultry meat. (19) The method of item (1) above, wherein the food is fish meat. (20) the first coating agent is hydrated with about 32 to 200 parts by weight of water per 100 parts of dry butter mixture;
from about 60 to 95 parts by weight of flour per 100 parts of dry butter mixture and from about 5 to 95 parts by weight per 100 parts of dry butter mixture.
The method of paragraph (1) above, comprising 40 parts by weight of a dry butter mixture of shortening. (21) the first coating agent is hydrated with about 32 to 125 parts by weight of water per 100 parts of dry butter mixture;
About 60 to 85 parts by weight of flour per 100 parts of dry butter mixture and about 15 parts by weight per 100 parts of dry butter mixture
The method of paragraph (1) above, comprising ~40 parts by weight of a dry butter mixture of shortening. (22) the step (1) of frying the first coating agent at a temperature of about 177 to 216°C for about 30 seconds to 2 minutes;
Section method. (23) The method of paragraph (1), wherein the second coating agent is fried at a temperature of about 193-216°C for about 20-60 seconds, and then the food product is frozen at at least -5°C. (24) Shortening, expressed as water and weight percent: Protein 9-14% (N x 5.7, 14% moisture basis) Ash 0.40-0.55% (14% moisture basis) Water absorption 56-65 % (Brabender Farinograph, American Association of Ceral Chemistry Methods 54-21) The food is wrapped in a first coating of butter consisting of wheat flour having the properties of approx. 3
frying the food product for 0 seconds to 2 minutes; applying a second coating to the food product selected from the group consisting of chemically leavened batter and a combination of butter and supplemented bread crumbs; when reconstituted by microwave cooking, characterized in that the product is coated twice and then frozen twice, the food is organoleptically equivalent to that of the coated food that has been fried in oil. A method for producing a coated frozen food having superior texture and appearance. (25) about 32-2 per 100 parts of dry butter mixture
Dry butter mixture hydrated with 100 parts by weight of water
The food product is coated with a first coating of about 60 to 95 parts by weight of flour and about 5 to 40 parts by weight of dry butter mixture per 100 parts of dry butter mixture, and the food product is fried for about 30 seconds to 2 minutes. applying a second coating to the food product selected from the group consisting of chemically leavened butter and a combination of butter and supplemented breadcrumbs; performing a second frying process for about 20 to 60 seconds; then frying twice; A coated frozen food prepared by freezing a product that has been coated and fried twice. (26) The food item (25) is selected from the group consisting of poultry, fish, red meat, egg products, vegetables, and artificial foods.
) coated frozen foods. (27) enveloping the raw food product with a first coating of a batter consisting of flour, corn flour, and water; and frying the food product; selected from the group consisting of chemically leavened butter and a combination of butter and supplemented bread crumbs; by microwave cooking or baking, characterized in that it comprises the steps of: applying a second coating to the food product and subjecting it to a second frying process; and then freezing the twice-coated and twice-fried product. A method for producing a coated frozen food which, upon reconstitution, has a texture and appearance that is sensually equivalent to or superior to that of a coated food that has been fried in oil.