JPS63269955A - Production of frozen fried food for oven - Google Patents

Abstract

PURPOSE:To produce a fried food edible only by heating by an oven without requiring frying, by using a mixture of ground fish meat and water as batter. CONSTITUTION:5-40wt.% ground fish meat is blended with 60-95wt.%, optionally further about 0.1-5.0wt.% salt and about 0.5-20wt.% wheat flour to prepare batter. Then a raw material ingredient for fried food, optionally covered with powder, is coated with the battery and optionally further covered with granules such as bread crumb or waste of coat of fried food and/or flour such as wheat flour, fried and frozen.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing frozen fried food for oven use, and the frozen fried food obtained by the present invention can be simply heated in an oven without requiring oil or soot. It becomes a fried food that can be eaten.

[Conventional technology and its problems]

Generally, fried foods are prepared at home, in restaurants, etc. by first coating the raw material for deep-frying with flour, which is mainly composed of wheat flour, and then coating it with batter, which is a mixture of flour, egg white, etc., and water. It is produced by further attaching a powder such as bread crumbs, fried eggs, etc. and/or powder such as wheat flour, if necessary, and then boiling in oil. The fried food thus produced has excellent texture and appearance.

Incidentally, in recent years, there has been a demand for simpler and cleaner food preparation in households, etc., and in order to meet this demand, fried foods produced as described above are frozen to produce frozen foods. Attempts have been made to make frozen foods edible by simply heating them in a microwave oven or in an open oven.

However, the frozen food (frozen fried food) obtained in this way is virtually inedible.

Furthermore, Japanese Patent Publication No. 49-4370 describes a frozen fried food product in which a mixture of flour and water is attached to a raw material food for deep-frying, fried eggs are further attached thereto, and then frozen.

However, the frozen fried food described in this publication requires oil and salt for cooking.

In addition, Japanese Patent Application Laid-Open No. 5'l-129660 discloses a fried chicken mix prepared by granulating a mixture of egg white powder, egg yolk powder, high protein substances such as casein and soybean protein, roasted bread crumbs, roasted grain flour, and fats and oils. A fried chicken-like food is described in which uncooked fried chicken food is made by attaching to raw material food for yakimono or something to which batter is attached, and this uncooked fried chicken food is cooked in a microwave oven. ing.

However, since the fried chicken-like food described in this publication is subjected to oil and soot treatment using a microwave oven, it has a different texture from ordinary fried foods that are coated in oil and soot.

Therefore, the main object of the present invention is to provide a frozen fried food that is pre-sooted before freezing, which can be eaten at home or in a restaurant by simply heating it in the open without requiring soot. An object of the present invention is to provide a method for producing a frozen fried food for oven use, which exhibits a characteristic carino-like texture when eaten, similar to that of fried food obtained by oil and soot treatment.

(Means for Solving the Problems) The present inventors have discovered that the above object can be achieved by using a mixture of ground fish meat and water as a batter.

The present invention has been made based on such knowledge, and provides a method for producing a frozen fried food for oven use, which comprises adhering a mixture containing minced fish meat and water to a raw material food for deep frying, applying oil soot, and then freezing the product. The above object has been achieved by providing the following.The method for producing a frozen fried food for oven according to the present invention will be described in detail below based on its embodiments.

To carry out the method for producing a frozen fried food for oven according to the present invention, first, a mixture (batter) containing minced fish meat and water is attached to the raw material food for deep frying.

As the above-mentioned original food for deep-fried foods, all those conventionally used as raw materials for deep-fried foods, such as poultry meat, animal meat, seafood meat, and vegetables, can be used. This raw material food for deep-fried food may be either fresh or frozen. When using a frozen raw material food for deep-fried food, it is preferable to use it in a semi-thawed state, or if it is too frozen. If it is, it will be difficult to process it, and if it is thawed too much, drips will occur.

The above-mentioned mixture is mainly composed of ground fish meat and water, and can be produced by &1), for example, by pouring the ground fish meat and water into a 1 g mixer with a set of grinders. The preferred amount of minced fish is 5 to 40% by weight, and the preferred amount of water is 60 to 95% by weight. If the amount of minced fish in the above mixture is too large, the viscosity of the mixture will increase, the amount of the mixture adhering to the raw material for deep-frying will increase, and the texture after oil and soot will be poor (or it will be too small). Even if the cold a-fried food of the present invention is heated, it is difficult to obtain a carino-like texture.

In addition to the minced fish meat and water, the above mixture may contain 0.1 to 5% by weight of salt, 0.5 to 20% by weight of wheat flour, etc., depending on the ingredients.

The adhesion of the mixture to the raw material food for deep-frying is usually
This can be done by immersing it in the above mixture.

In addition, prior to adhering the above mixture, flour is applied to the surface of the raw material food for deep-frying in the same way as in the production of normal fried food, for the purpose of uniformizing the moisture content on the surface of the raw material food for deep-frying. be able to.

As the dusting powder for adhesion, any flour used in the production of ordinary fried foods can be used, for example,
A mixture of wheat flour (for example, soft flour), salt, dried egg whites, various seasonings, etc. can be used.

In the method of the present invention, the above-mentioned commercial food for deep-frying to which the above-mentioned mixture has been adhered is then subjected to oil soot to form a deep-fried food.

After adhesion of the above mixture and prior to oil soot, as in the case of normal production of fried foods, granules such as bread crumbs, fried eggs, etc. and/or wheat flour (for example, soft flour) are mainly used, and each tttI
A powder mixed with a flavoring agent or the like can be attached. By attaching the particles as described above, so-called fried foods can be obtained as the fried foods.

Furthermore, after adhesion of granules and/or powder and prior to oil soot,
A mixture mainly composed of water and wheat flour can be applied to improve the texture of fried foods and prevent oil stains caused by oil and soot. The preferred amount of water in this mixture is 60
~100% by weight, and the blending amount of wheat flour is 0~40M%. In addition, the adhesion of this mixture is, for example, applied to the raw material food for deep-frying from a position 20 to 30 ca away from a pressure of 0.5 to 30 ca.
I.K.

This can be effectively done by spraying such a mixture with /-.G.

In addition, although the conditions for the above-mentioned oil soot differ depending on the size and type of the raw material food for deep-frying, for example, using soybean white squeezed oil, salad oil, hydrogenated oil, etc., the oil soot This can be done by heating at a temperature of 170-180''C for 2-3 minutes.

In the method of the present invention, the fried food is then frozen to produce a frozen fried food, which is usually distributed after frozen storage. Freezing can be done in the same way as conventional frozen foods.

The oven-ready cold fried food produced in this manner is pre-sooted before freezing, and can be eaten at home by simply heating it in an oven without requiring soot. When eaten, it has a distinctive quince texture similar to that of fried foods obtained by treating them with oil and soot at restaurants.

(Example) Next, the manufacturing method of the frozen fried food for open use of the present invention will be described in more detail with reference to Examples.

Example 1 A batter made by mixing 70 parts of wheat flour (Usuba! 53), 1 part of salt, 3 parts of dried egg white, and 3 parts of matshu potatoes.

Flour, a mixture of 1 part frozen walleye surimi (ocean fisheries QISA grade) and 4 parts water (batter,
In addition, a batter mix consisting of mixed powders having the formulation shown in Table 1 below was prepared.

Table 1 Wheat flour 88.9% by weight Monoglyceride 2.5% by weight Salt 4.0% by weight Sodium glutamate 1.0% by weight Nucleic acid seasoning 0.1% by weight Sodium hydrogen carbonate 1.5% by weight Casein soda 2. 0% by weight Total: 100.0% by weight The above-mentioned flour, the above-mentioned mixture (batter), and the above-mentioned batter mix were sequentially applied to the squid, and then a mixture of water and flour in a ratio of 1:3 was sprayed. rear,
The soot was soaked in white soybean oil at 180°C for 2 minutes, and then frozen.

After storing at -30℃ for 3 months, frozen fried foods were heated with an electric open circuit and subjected to a panel test.
0 out of 18 people rated it as being comparable to regular fried food in terms of texture and appearance.

Example 2 Flour made by mixing 82 parts of wheat flour, 1.0 part of salt, 4 parts of dried egg whites and 5 parts of matshu potatoes, and 3 parts of water for 1 part of frozen walleye surimi (Taiyo Fisheries ■FA grade). A watered mixture (batter) and a batter mix similar to that used in Example 1 were prepared.

After applying the above flour, the above mixture (batter), and the above batter mix to the hake fillet in order, it was sooted in hydrogenated oil at 180°C for 3 minutes, and then frozen.

After storing at -25℃ for 4 months, frozen fried foods were heated in an electric oven and subjected to a panel test.
0 out of 18 people rated it as being comparable to regular fried food in terms of texture and appearance.

Example 3 Flour, batter, and batter mix similar to those used in Example 1 were prepared.

After applying the above flour, the above batter, and the above batter mix to the shrimp in order, it was soaked in salad oil for 180 min.
The mixture was soaked in oil for 3 minutes at ℃ and then frozen.

After storing at -30℃ for two months, frozen fried foods were heated in a gas oven and subjected to a panel test.
0 out of 17 people rated it as being comparable to regular fried food in both texture and appearance.

Example 4 95 parts of wheat flour (soft flour), 1 part of salt, 20 parts of dried egg white,
Flour, frozen walleye surimi (FA grade from Taiyo Fisheries) 15 weight mixed with 3 parts of a mixed seasoning consisting mainly of natural seasonings and monosodium glutamate, and further mixed with sodium succinate, nucleic acid seasoning, and sodium citrate. %, a mixture (batter) made by mixing 3% by weight of salt and 82% by weight of cold water,
Also, 50% by weight of the batter mix used in Example 1
and Fried balls with the composition shown in Table 2 below (10% for less than 10 meshes, 4 for less than 5 meshes to 10 meshes or more)
8%, less than 3 meshes to 5 meshes 40%,
A powder containing 2% of 3 mesh or more was prepared.

Table 2 Wheat flour (soft flour') 43.0% by weight Cornstarch 6.4% by weight Salt 1.5% by weight Expanding or foaming agent 0.5% by weight Seasoning 0.3% by weight Caster sugar 1.2% by weight Cold water
47.1% by weight Total 100.0% by weight The above flour, the above mixture (batter), and the above granular material were sequentially applied to the squid, and furthermore, water and the above batter mix were mixed at a ratio of 122.5%. After spraying the material, it was soaked in white soybean oil at 180°C for 3 minutes, and then frozen.

After being stored at -25℃ for 6 months, frozen fried foods were heated in a gas oven and subjected to a panel test.
0 out of 17 people rated it as being comparable to regular fried food in both texture and appearance.

Example 5 In Example 4, the ratio of water and Panther mix was 1:2.
．． A frozen fried food was produced in the same manner as in Example 4, except that the mixture in 5 was not used, and after storage in the same manner as in Example 4, the frozen fried food was heated in a gas oven. , when I ran a panel test, I found 20
Eighteen of the participants rated it as comparable to regular fried food in both texture and appearance.

〔Effect of the invention〕

According to the method for producing frozen fried food for oven of the present invention,
Frozen fried foods that have been treated with oil and soot before freezing, can be eaten by simply heating in an oven without requiring oil and soot, and are similar to fried foods obtained by oil and soot treatment at home, restaurants, etc. It is possible to produce a frozen fried food that exhibits a similar characteristic caliphate texture when eaten.

Claims (5)

[Claims] (1) A method for producing a frozen fried food for oven use, which comprises adhering a mixture containing minced fish meat and water to a raw material food for deep frying, coating it with oil, and then freezing it. (2) The mixture contains 5 to 40% by weight of minced fish meat and 6% of water.
The method for producing a frozen fried food for oven according to claim (1), which contains 0 to 95% by weight. (3) The method for producing a frozen fried food for oven use according to claim (1), wherein flour is applied to the raw material food for frying prior to adhesion of the mixture. (4) Production of a frozen fried food for oven according to claim (1), in which granules such as bread crumbs and fried eggs and/or powders such as wheat flour are deposited prior to applying oil after the mixture has been deposited. Law. (5) After adhesion of the granules and/or powder, a mixture of water and flour is applied prior to oil soot.
4) The method for producing the oven-ready frozen fried food described in section 4).