TW202145899A - Packed frozen food for deep frying, method for manufacturing packed frozen food for deep frying, and tray for frozen food for deep frying - Google Patents
Packed frozen food for deep frying, method for manufacturing packed frozen food for deep frying, and tray for frozen food for deep frying Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
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Abstract
Description
本發明係關於置於容器中之油炸用冷凍食品及其製造方法。又,本發明係關於油炸用冷凍食品用托盤,特別係將油炸前油炸用食材依冷凍狀態收容的油炸用冷凍食品用托盤。The present invention relates to a frozen food for frying placed in a container and a method for producing the same. Moreover, this invention relates to the tray for frozen foods for frying, especially the tray for frozen foods for frying which accommodates the foods for frying before frying in a frozen state.
天婦羅等油炸食品係使裹漿液附著於油炸用食材表面上再進行油炸。因為準備食材、使裹漿液附著的作業較耗手續,因而近年渴求依冷凍狀態保管、屬於僅需油炸便可食用之食品的油炸用冷凍食品。Fried foods such as tempura are deep-fried by adhering the coating liquid to the surface of the food for frying. In recent years, there has been a demand for deep-fried frozen foods that are stored in a frozen state and can be eaten only by deep-frying because the work of preparing the ingredients and attaching the coating liquid is time-consuming.
習知已知有將油炸用冷凍食品收納於各別之食材收容凹部中的置於容器中之冷凍食品。專利文獻1記載有:使食材表面附著粉末麵衣材料的置於容器中之油炸用食品,專利文獻2記載有:將炸蝦用冷凍食品各別收容於食材收容凹部中的置於容器(托盤)中之油炸用冷凍食品。如專利文獻1與2所記載,習知置於容器中的油炸用冷凍食品,一般係有當未油炸的情況為清炸(未使用沾粉)、可樂餅、油炸物等麵衣材料呈固態狀物、或使用麵包粉物。 使用裹漿液且未使用麵包粉的天婦羅雖具份量感而外觀佳,但若作成未油炸的冷凍食品,則裹漿液容易流落導致不易獲得具份量感之外觀。所以,天婦羅用的油炸用冷凍食品係作為如專利文獻3所記載的經油炸完成冷凍食品而提供。There is known a frozen food placed in a container in which a frozen food for frying is accommodated in each of the food accommodating recesses. Patent Document 1 describes a food for deep frying in a container in which a powder coating material is adhered to the surface of an ingredient, and Patent Document 2 describes a container ( Frozen food for frying in trays). As described in Patent Documents 1 and 2, the conventional frozen food for frying placed in a container generally has a surface coating such as clear frying (without using flour), croquettes, and fried foods when it is not fried. The material is solid, or bread flour is used. Although the tempura that uses the coating liquid and does not use bread flour has a good appearance, it has a good appearance. However, if it is made into a frozen food that is not fried, the coating liquid tends to flow and it is difficult to obtain a large appearance. Therefore, the deep-fried frozen food for tempura is provided as a deep-fried frozen food as described in Patent Document 3.
再者,作為油炸前的油炸用食材,已知有例如將油炸前蝦子依冷凍狀態收容的蝦子用收納托盤與蝦子材料用托盤(例如參照專利文獻2、專利文獻4)。該等油炸用冷凍食品用托盤係具備有利用隔間壁隔開的複數縱長之食材收容凹部,在各個食材收容凹部中依冷凍狀態分別收容油炸前的蝦子。In addition, as frying foodstuffs before frying, for example, there are known storage trays for shrimps and trays for shrimp materials in which shrimps before frying are stored in a frozen state (for example, refer to Patent Document 2 and Patent Document 4). These deep-fried frozen food trays are provided with a plurality of vertically long food storage recesses separated by partition walls, and shrimps before frying are respectively stored in each food storage recess in a frozen state.
專利文獻2、專利文獻4所記載的油炸用冷凍食品用托盤中,若依冷凍狀態收容的蝦子因搬送過程的碰撞等,而在食材收容凹部的內部出現位置偏移,則有尤其是帶殼與蝦腸的身體部分、與屬於蝦子腹節一部分之第六腹節之未去取而殘留之殼部分間的界線部分出現破損,或者尾部掉落或損傷的可能性,因而為了不因搬送過程的碰撞等出現位置偏移,而在各食材收容凹部的縱長方向之端部設置卡止部,在該卡止部夾入第六腹節的殼部分使其卡止,藉此抑制搬送過程中之位置偏移,使油炸用食材的油炸前蝦子不致破損、或損傷。
[先前技術文獻]
[專利文獻]In the trays for deep-fried frozen foods described in Patent Document 2 and
專利文獻1:日本專利特開2010-029092號公報 專利文獻2:日本專利特開2010-030640號公報 專利文獻3:日本專利特開2000-262249號公報 專利文獻4:日本專利特開2004-244080號公報Patent Document 1: Japanese Patent Laid-Open No. 2010-029092 Patent Document 2: Japanese Patent Laid-Open No. 2010-030640 Patent Document 3: Japanese Patent Laid-Open No. 2000-262249 Patent Document 4: Japanese Patent Laid-Open No. 2004-244080
然而,如專利文獻3所記載的油炸完成且當食用時再加熱的冷凍食品,會因過度加熱導致食材與麵衣變硬、或減少水分量的傾向。所以,對於天婦羅等使用裹漿液且未使用麵包粉的食品,要求即使未油炸仍能獲得具份量感外觀的油炸食品的油炸用冷凍食品。However, as described in Patent Document 3, the frozen food that has been fried and reheated when eaten tends to harden the ingredients and the coating or reduce the amount of moisture due to excessive heating. Therefore, for foods such as tempura that use a coating liquid and do not use bread flour, there is a demand for a frozen food for deep-frying that can obtain a deep-fried food with a weighty appearance even if it is not deep-fried.
再者,習知油炸用冷凍食品用托盤係在各食材收容凹部的縱長方向端部,藉由卡止住第六腹節的殼部分以防止蝦子位置偏移,雖可有效抑制易遭破損之身體部分與第六腹節殼部分的界線部分出現位置偏移,但在防止油炸用食材全體位置偏移方面尚不足。故而期待開發出能更確實防止食材收容凹部中所收容之經冷凍且油炸前之油炸用食材之全體位置偏移的技術,且,相關蝦子以外的其他經冷凍且油炸前之油炸用食材,亦期待開發出在收容於食材收容凹部的狀態下,能有效防止位置偏移的技術。Furthermore, the conventional pan for deep-fried frozen food is fastened to the longitudinal end of each food accommodating concave portion, and the shell portion of the sixth abdominal segment is locked to prevent the shrimp from being displaced, although it can effectively suppress the risk of being easily damaged. The position of the boundary line between the damaged body part and the sixth abdominal segment shell part is shifted, but it is not enough to prevent the overall position shift of the ingredients for frying. Therefore, it is expected to develop a technology that can more reliably prevent the entire positional displacement of the frozen and pre-fried ingredients stored in the food-receiving concave portion, and the frozen and fried before frying other than shrimp. For food, it is also expected to develop a technology that can effectively prevent positional displacement in the state of being accommodated in the food-receiving recess.
本發明所提供的置於容器中之油炸用冷凍食品,係具備有:油炸用食材、裹漿液、以及具有能各別收容油炸用食材之食材收容凹部的容器;其中,上述油炸用食材與上述裹漿液係收容於上述食材收容凹部中,且上述裹漿液係具備有:被覆油炸用食材的被覆部、以及與該被覆部連續且保留於該食材收容凹部之底面的滯留液。The frozen food for frying provided in a container provided by the present invention is provided with: ingredients for frying, a coating liquid, and a container having an ingredient accommodating concave portion capable of respectively accommodating the ingredients for frying; wherein, the above-mentioned frying The food material and the above-mentioned coating liquid are accommodated in the above-mentioned food-material accommodating concave portion, and the above-mentioned grouting liquid is provided with: a coating portion that coats the food for frying, and a residual liquid that is continuous with the coating portion and remains on the bottom surface of the food-material accommodating concave portion .
上述容器較佳係在上述食材收容凹部之底面中油炸用食材位置部分,設有複數之凹部或連續之線狀凹部,上述裹漿液中之上述滯留液存在於該凹部內。Preferably, the container is provided with a plurality of concave portions or continuous linear concave portions in the bottom surface of the food-containing concave portion at the position of the food material for frying, and the residual liquid in the coating liquid is present in the concave portion.
上述容器較佳係具有可各別收容油炸用食材的複數之食材收容凹部,在各個該等複數之食材收容凹部中收容上述油炸用食材與上述裹漿液。It is preferable that the said container has a plurality of food material storage recesses which can respectively store the food materials for frying, and each of the plurality of food material storage recesses accommodates the said frying food material and the said coating liquid.
上述食材收容凹部較佳係具有朝一方向的長形狀,且在該形狀的長邊方向之一端部設有可從側邊支撐上述油炸用食材之端部的一對之卡止突壁。Preferably, the food accommodating concave portion has an elongated shape in one direction, and a pair of locking protruding walls capable of laterally supporting the end of the food material for frying is provided at one end in the longitudinal direction of the shape.
較佳係上述被覆部之表面附著有麵包粉以外的食用粉末。It is preferable that the edible powder other than bread flour adheres to the surface of the said coating part.
再者,本發明所提供的油炸用冷凍食品之製造方法,係包括有: 第1步驟,其係在具有可各別收容油炸用食材之食材收容凹部的容器中,於該食材收容凹部內裝入裹漿液; 第2步驟,其係利用裹漿液被覆未加熱狀態之油炸用食材的表面; 第3步驟,其係在第1步驟所獲得之已裝入裹漿液的食材收容凹部中,配置第2步驟所獲得之已被覆裹漿液的上述油炸用食材;以及 冷凍步驟,其係將第3步驟所獲得之收容於食材收容凹部中的裹漿液與油炸用食材,不油炸而進行冷凍。Furthermore, the manufacturing method of the fried frozen food provided by the present invention comprises: The first step is to put the coating liquid in the container with the food accommodating concave parts that can respectively accommodate the ingredients for frying; the second step, which is to coat the surface of the unheated frying ingredients with the coating liquid; a third step of disposing the above-mentioned frying ingredients obtained in the second step and covered with the slurry in the slurried-coated food material receiving recess obtained in the first step; and The freezing step is a step of freezing the slurry and the food for frying obtained in the third step and accommodated in the food accommodating concave portion without frying.
本發明更提供一種油炸用冷凍食品,係利用上述製造方法進行製造。The present invention further provides a frozen food for frying produced by the above-mentioned production method.
又,本發明所提供的油炸食品之製造方法,係將藉由上述製造方法所製造的油炸用冷凍食品,依冷凍狀態直接進行油炸。Moreover, in the manufacturing method of the fried food provided by this invention, the frozen food for frying manufactured by the said manufacturing method is deep-fried as it is in a frozen state.
再者,本發明所提供的油炸用冷凍食品用托盤,係具備有依冷凍狀態收容油炸前之油炸用食材之食材收容凹部者;其中,上述油炸用食材係依下述狀態進行冷凍:使含有麵粉與水的裹漿液附著於表面,接著於已附著該裹漿液的外表面上,附著麵包粉以外的食用粉末,再進一步附著第2裹漿液的狀態;在收容上述油炸用食材的上述食材收容凹部之底面部,具備有錨釘部形成凹部,該錨釘部形成凹部係在冷凍狀態之上述油炸用食材上形成用於防止因上述第2裹漿液造成之位置偏移的錨釘突部。Furthermore, the tray for frying frozen food provided by the present invention is provided with a food accommodating recess for accommodating the food for frying before frying in a frozen state; wherein, the food for frying is prepared in the following state Freezing: A state in which a slurry containing flour and water is adhered to the surface, and then edible powder other than bread flour is attached to the outer surface to which the slurry has adhered, and a second slurry is further attached; The bottom surface of the above-mentioned food accommodating concave portion of the food material is provided with an anchor portion forming concave portion, and the anchor portion forming concave portion is formed on the above-mentioned frying food in a frozen state to prevent positional displacement caused by the above-mentioned second slurry. the anchor protrusion.
再者,本發明的油炸用冷凍食品用托盤較佳係上述錨釘部形成凹部係線狀、網孔狀、點狀、滴落狀或組合該等的形狀,配置形成於上述食材收容凹部的底面部。Furthermore, the tray for deep-fried frozen food of the present invention is preferably formed in the shape of the anchor portion forming the recessed portion in a linear shape, a mesh shape, a dot shape, a drop shape, or a combination of these shapes, and is arranged and formed in the food material storage recessed portion. bottom face.
再者,本發明的油炸用冷凍食品用托盤較佳係上述錨釘部形成凹部形成為寬度或徑1.9~15.0mm、深度1.5~3.5mm的凹部。In addition, it is preferable that the said anchor part formation recessed part is formed in the recessed part of the width or diameter 1.9-15.0mm, and the depth 1.5-3.5mm in the tray for frozen foods for frying of this invention.
再者,本發明的油炸用冷凍食品用托盤較佳係上述食材收容凹部依使長邊方向平行配置而排列之狀態複數形成。In addition, it is preferable that the tray for deep-frying frozen foods of this invention is a state in which the said foodstuff storage recessed part is arranged in plural in parallel with the longitudinal direction.
再者,本發明所提供的冷凍食品用托盤製品,係在上述油炸用冷凍食品用托盤的上述食材收容凹部中,依冷凍狀態收容油炸前之上述油炸用食材者,其中,在各個上述食材收容凹部中,使下述者成為一體並經冷凍之狀態收容者:供給至形成了上述錨釘部形成凹部之底面部的上述第2裹漿液;與載置於供應了該第2裹漿液的底面部,且於表面附著了上述裹漿液與上述食用粉末的上述油炸用食材。Furthermore, the tray product for frozen food provided by the present invention is one that accommodates the above-mentioned food for frying before frying in a frozen state in the above-mentioned food accommodating recess of the above-mentioned tray for frozen food for frying, wherein each In the said food material accommodating recessed part, the following are integrated and accommodated in a frozen state: the said 2nd coating liquid which is supplied to the bottom surface part of the said anchor part forming recessed part is formed; The bottom surface of the slurry has the above-mentioned fried food material with the above-mentioned slurry and the above-mentioned edible powder adhered to the surface.
再者,本發明的冷凍食品用托盤製品較佳係上述油炸用食材為天婦羅用冷凍食品。Furthermore, in the tray product for frozen food of the present invention, it is preferable that the above-mentioned food material for frying is a frozen food for tempura.
再者,本發明的冷凍食品用托盤製品較佳係上述油炸用食材為海鮮類、蔬菜類、水果類、海藻類、蛋類、食用肉或加工食品。Furthermore, in the tray product for frozen food of the present invention, it is preferable that the above-mentioned ingredients for frying are seafood, vegetables, fruits, seaweeds, eggs, edible meat or processed food.
以下,針對本發明根據較佳實施形態進行說明。
本發明容器一例係可舉例如圖1與圖4所示托盤10。圖2與圖3所示係於該托盤10收容複數油炸用冷凍食品的狀態圖。托盤10係本實施形態之置於容器中之油炸用冷凍食品55的容器一例,且為本實施形態的油炸用冷凍食品用托盤一例。Hereinafter, the present invention will be described based on preferred embodiments.
An example of the container of the present invention is the
如圖2與圖3所示,本實施形態之置於容器中之油炸用冷凍食品55,係具備有:油炸用食材50、裹漿液20、以及具有可各別收容油炸用食材50之食材收容凹部11的容器(托盤)10。所謂「各別收納油炸用食材」係指若蝦子的話則為一尾,若為地瓜或切片魚的話則為一切片等,依每個油炸食材之單位收納。本實施形態所使用的容器10係具有複數個食材收容凹部11,各食材收容凹部11分別具有收容於該食材收容凹部11內的食材50。以下,本說明書中,當僅稱「油炸用冷凍食品」的情況,係指各食材收容凹部中所收容之各個附有麵衣材料的食材,當稱「置於容器中之油炸用冷凍食品」的情況,係指包含:容器、與在該容器的各食材收容凹部中所收容之各個附有麵衣材料的食材。As shown in FIG. 2 and FIG. 3 , the frozen
圖2與圖3所示係食材50為使用蝦子之例,惟本發明並不侷限於此。食材50之例子係可舉例如:海鮮類、蔬菜類、水果類、海藻類、食用肉、蛋類或加工食品。海鮮類係可舉例如:魚類、貝類、蝦子類、蟹類、章魚類、花枝類等。蔬菜類係可舉例如:蔥、洋蔥、牛蒡、胡蘿蔔、南瓜、菠菜、南瓜、茄子、辣椒、蘆筍、青椒、豌豆仁、玉米、蓮藕、酪梨、地瓜、馬鈴薯、楤木芽、獨活、舞菇、松茸、金針菇、香菇等。水果類係可舉例如:蘋果、無花果、香蕉、草莓、柿子等。海藻類係可舉例如:裙帶菜、海苔、海蘊、鹿尾菜等。食用肉係除雞肉之外,尚亦可舉例如:牛肉、豬肉等畜肉、鯨魚肉等。加工食品係可舉例如:魚漿物、納豆、乳酪、點心類等。食材50係可為未加熱物、亦可為加熱物。The
圖1與圖4所示本發明較佳一實施形態的托盤10,係將作為油炸前油炸用食材的例如油炸前蝦子50(參照圖2與圖3)、較佳係作成天婦羅用冷凍食品,而依經冷凍之狀態進行收容的托盤。本實施形態中,托盤10所收容的蝦子50係依使經去除殼與蝦腸的蝦身部分50a露出,並使蝦子50之腹節其中一部分的第六腹節之殼部分50b與蝦尾部分50c殘留之狀態收容,且以藉由防止冷凍時的裹漿液流落,能獲得如天婦羅般之外觀、麵衣與內餡(油炸用食材)食感良好之油炸食品為目的,依在被覆內餡表面之含有麵粉與水的裹漿層51上,附著了麵包粉以外之食用粉末的狀態收容,且為能更容易獲得如天婦羅般具份量感之外觀,而依在被覆表面的裹漿層之外表面更進一步附著了第2裹漿液52的狀態進行冷凍。
本實施形態的托盤10係利用在被覆表面的裹漿層之外表面上更進一步附著的第2裹漿液52,而具備有能有效防止依冷凍狀態收容的油炸前之油炸用冷凍食品25全體的位置偏移,可獲得品質良好之蝦子的油炸用冷凍食品的機能。The
食材收容凹部11的形狀係對應於食材50的形狀。圖1與圖4所示例中,托盤10係於上面側具備設有複數食材收容凹部11的收容部14。托盤10的材質係可舉例如:聚乙烯(PE)、聚丙烯(PP)、發泡苯乙烯片(PSP)、聚對苯二甲酸乙二酯(PET)等合成樹脂。托盤10係從製造容易性等觀點而言,較佳係合成樹脂的射出成形品。在圖4所示例中托盤10,具備有短邊方向之縱寬140~450mm左右、長邊方向之横寬200~600mm左右之尺寸的横長矩形狀之平面形狀。圖1與圖4所示例中,在一個托盤10上複數形成的食材收容凹部11係具有朝單一方向延長的形狀。圖1與圖4所示例中,托盤10的食材收容凹部11係依使長邊方向平行配置而排列之狀態複數形成。The shape of the food
更詳言之,托盤10係於上面側具備有:周圍被沿矩形狀周緣部分設置的周壁部10a包圍,且較該周壁部10a的上端部低一層配置的收容部14。收容部14係利用平行於短邊方向的區隔壁13a對中央部分進行隔間,在左右二側具備有一對(2處)之收容分區13。在一對收容分區13中,將食材收容凹部11分別依長邊方向平行於托盤10之長邊方向的方式配置複數個(圖1例中係6處),且利用隔間壁11b進行隔間,依排列在托盤10短邊方向上之狀態,在夾持區隔壁13a的二側呈對稱配置。More specifically, the
如上述,本實施形態的托盤10較佳係具備:一對之收容分區13,其係將食材收容凹部11依使長邊方向平行配置而排列之狀態複數(本實施形態中為6處)形成。一對之收容分區13係在夾持區隔壁13a之二側呈對稱配置,利用該等一對之收容分區13,托盤10成為於其上面具備全體設有12處食材收容凹部11的收容部14。As described above, the
各食材收容凹部11係具備有適於收容油炸前食材50、例如長邊方向長度95~180mm左右、短邊方向横寬33~50mm左右的縱長略矩形之平面形狀,且例如具備14~25mm左右深度的凹部。該尺寸係適於收容例如油炸前的油炸用食材蝦子50。Each food accommodating
如圖3所示,食材收容凹部11中收容的食材50之表面係由裹漿液60被覆。被覆食材50表面的裹漿液稱為「被覆部51」。各油炸用冷凍食品係具有連續於該被覆部51且保留於該食材收容凹部11之底面部11a的滯留液52。本說明書中,「裹漿液」與「滯留液」並不一定為液狀,亦包含使液狀物冷凍的固體。滯留液相當於上述第2裹漿液。As shown in FIG. 3 , the surface of the
如圖2與圖3所示,被覆部51係從抑制食材50之水分量降低的觀點而言,最好連續地被覆著食材50表面。所謂「連續地被覆」係指依面性擴展進行被覆。例如在因沿食材50表面之方向而被覆成為間斷的情況,具體而言為線狀、點狀、滴落狀、網孔狀等附著態樣,均未包含於「連續地被覆」的情況。當俯視置於容器中之油炸用冷凍食品55時,食材50表面由被覆部51所被覆之部分的面積較佳係70%以上、更佳係80%以上、特佳係90%以上。其中,當油炸用食材50係蝦子的情況,上述未附著食用粉末之部分的面積,係由蝦子身體表面中排除了殼被覆部分以及尾而進行評價。As shown in FIGS. 2 and 3 , the covering
滯留液52係依保留於托盤10的食材收容凹部11之底面部11a中之狀態冷凍。所謂「滯留液52與食材50的被覆部51連續」係指被覆部51與滯留液52形成一體或連結之狀態。因為滯留液52與食材50的被覆部51成連續狀態,因而在將油炸用冷凍食品25依冷凍狀態從托盤10中取出時,可在維持被覆部51及滯留液52之結合狀態下取出。構成滯留液52與被覆部51的裹漿液組成係可為相同、亦可為不同。The
在以雖使用裹漿液但與油炸物或可樂餅不同、並未附著麵包粉的天婦羅等食品作為冷凍食品時,在製造時會發生裹漿液流落。因而,僅藉由裹漿液被覆食材,難以使所獲得油炸食品之份量感充足。相對於此,本發明係在容器內的食材收容凹部11中保留滯留液52,藉由使該滯留液52與被覆部51相連續,可輕易獲得具份量感之外觀(較佳係所謂"花開狀態"的天婦羅般之具份量感的外觀)的油炸食品。特別係若將經裹漿液被覆的食材50載置於容器上,依情況有因食材50之重量導致容器底面部與食材50間的裹漿液部分變薄,於油炸時容易破裂之情形。相對於此,本發明藉由將裹漿液保留於底面部11a,可輕易防止上述現象,能輕易防止油炸時之麵衣破裂。When a food such as tempura, which is different from fried foods and croquettes and does not have bread flour adhered to it, is used as a frozen food, the coating liquid may flow down during production. Therefore, it is difficult to make the obtained fried food have a sufficient sense of volume only by coating the ingredients with the slurry. On the other hand, in the present invention, the
本實施形態中,在托盤10中所收容的油炸前之油炸用食材蝦子50(參照圖2與圖3),係如上述般,依經去除殼與蝦腸而蝦身部分50a露出,且使蝦子50之腹節其中一部分的第六腹節之殼部分50b與蝦尾部分50c殘留之狀態收容。又,蝦子50係如日本專利特願2018-229672所記載,使由含有麵粉與水的裹漿液構成之被覆部51附著於蝦身部分50a的表面,接著於已附著裹漿液51的外表面上,附著麵包粉以外的食用粉末,並依進一步附著了由第2裹漿液所構成之滯留液52(參照圖3與圖6)的狀態冷凍。In the present embodiment, the shrimps 50 (refer to FIGS. 2 and 3 ), which are the ingredients for frying before frying, stored in the
如圖1與圖4所示,托盤10係在食材收容凹部11的底面部11a,於油炸用食材之位置部分設有複數凹部12,滯留液52存在於凹部12內。本說明書中僅稱「凹部」的情況,係指在食材收容凹部之底面部所形成的凹部,有別於食材收容凹部。存在在凹部12內的滯留液52係形成由油炸用冷凍食品所獲得油炸食品的麵衣材料的表面凸部。從較容易獲得如天婦羅般之外觀與食感的觀點、以及可輕易獲得錨釘效應的觀點而言,凹部12最好在食材收容凹部11的底面部11a分散配置形成。當凹部12複數存在的情況,滯留液52可存在於所有凹部12內,亦可僅存在於其中一部分之凹部12內。本實施形態中,凹部12係屬於在收容蝦子50(參照圖2)的食材收容凹部11之底面部11a所形成的錨釘部形成凹部,其能在冷凍狀態冷凍食品25上形成用於防止因滯留液52(參照圖3與圖6)造成之位置偏移的錨釘突部53(參照圖11(a))。As shown in FIGS. 1 and 4 , the
凹部12係在俯視托盤10時,較佳具有例如:線狀、網孔狀、點狀、滴落狀、不定形狀、或該等的組合形狀,從所獲得油炸食品的份量感優異之觀點、可輕易獲得天婦羅般外觀的觀點而言,更佳係具有線狀、網孔狀、點狀、滴落狀、或該等的組合形狀。線狀係可任意為直線狀、曲線狀,且可為連續線狀、亦可為非連續線狀。線狀亦包含後述短帶狀。滴落狀係指較線狀短,但較點狀長的形狀。圖1與圖4所示例中,凹部12係形成點狀、滴落狀、圓形狀、或卵形狀的凹部。另外,凹部12未必一定複數存在。例如在凹部12形成扭曲之曲線狀、或網孔狀等連續性線狀之凹部,且涵括底面部11a全體形成時,則將凹部12計數為單一個。The
藉由設置使滯留液52存在的凹部12、且使滯留液52連續於被覆部51,除了可更輕易獲得具有優異份量感之油炸食品外觀與食感之外,由冷凍的滯留液52構成錨釘突部,可防止油炸用冷凍食品25在搬送過程中於容器10內發生位置偏移,故屬較佳。本實施形態中,凹部12較佳係形成寬度或徑B:1.9~15.0mm、深度D:1.5~3.5mm的凹部(參照圖5)。藉由在該範圍內,可利用在凹部12中形成之由冷凍時的滯留液52所形成的錨釘突部53,更確實地發揮防止位置偏移之機能。又,藉此,即使在加厚了麵衣的情況,仍可輕易地防止輸送中與保管中的麵衣破裂、或防止油炸後的麵衣破裂、或改善油炸後的麵衣美觀。又,若凹部12的深度達一定以上,則使油炸用食材50靜置於食材收容凹部11的效果優異,故較佳;又,若在一定以下,則在凹部12所形成的錨釘突部53不易破損,故較佳。此處,凹部12的寬度或徑B係當俯視托盤10形狀時,若凹部12為圓形的情況則指其直徑;當俯視托盤10形狀時,凹部12為具有長邊方向的形狀時,則指與其長邊方向正交之方向的寬度;當非為圓形亦非為具有長邊方向的形狀時,意指由其面積換算為圓面積後的圓直徑。上述寬度B係在俯視托盤10形狀時,當上述寬度係於一個凹部12中沿長邊方向而上述寬度不同時,則指一個凹部12中的最大寬度。上述寬度或徑B及深度D係分別在複數凹部12中可相同、亦可為不同。當上述寬度或徑B及深度D在複數凹部12中出現不同的情況,最好存在於托盤10的全部凹部12之平均值在上述範圍內。從利用上述錨釘突部而防止位置偏的機能、以及優異份量感外觀與食感的觀點而言,特佳係全部凹部12的寬度或徑B在1.9~15.0mm範圍內,深度D為1.5~3.5mm範圍內。寬度或徑B亦可為例如5.0~8.0mm。本實施形態中,當在1個食材收容凹部11中存在複數凹部12時,從錨釘效應與外觀的觀點而言,1個食材收容凹部11中的凹部數較佳係7個以上且30個以下、更佳係8個以上且25個以下、特佳係9個以上且20個以下。By providing the
從獲得優異份量感外觀的觀點、以及提高錨釘效應的觀點而言,最好複數凹部12並非全部具有相同俯視形狀,而是具有由複數種俯視形狀組合的形狀。由複數種俯視形狀組合的例子,係可舉例如圖4中由圓形點狀、與較其細長的滴落狀之形狀的組合,惟並不侷限於此,亦可為線狀與點狀或滴落狀的組合等適當組合。又,當凹部12係線狀或滴落狀等朝一方向的長形狀時,具有該形狀的各凹部12於俯視托盤10時的長邊方向可為一致、亦可為不同。圖4所示形態中,滴落狀凹部12於俯視的長邊方向並非一致,藉此可使所獲得油炸食品的外觀具有自然的立體感。例如當在一個食材收容凹部11具有複數凹部12的情況,複數凹部12中,將俯視下面積最廣之凹部12的面積設為S1,將面積最狹窄之凹部12的面積設為S2時,從自然立體感的觀點而言,S1/S2比率係1.0以上、較佳係1.2以上且12以下,特佳係1.8以上且6以下。又,複數凹部12中,在複數者具有具長邊方向的俯視形狀時,各凹部12的長邊方向係可為相同、亦可為不同。From the viewpoints of obtaining an excellent weighty appearance and enhancing the anchor effect, it is preferable that the plurality of
再者,當一個食材收容凹部11中設有複數凹部12的情況,從可使油炸食品外觀能具有自然立體感的觀點而言,較佳係複數凹部12的深度不同,更佳係設有面積與深度均不同的複數凹部12。例如食材收容凹部11係相對於一個凹部12,可設有面積與深度均較小的其他凹部12,亦可設有面積較大但深度較小的其他凹部12。當一個食材收容凹部11中設有複數凹部12的情況,將複數凹部12中最深之凹部12的深度設為D1,將最淺之凹部12的深度設為D2時,從自然立體感的觀點而言D1/D2比率係達1.0以上、較佳係1.1以上且8以下,更佳係1.2以上且6以下。另外,如後述,當在一個凹部12的底面存在凹凸,且深度非為一定的情況,此處所謂的「深度」係指該凹部12的最大深度。Furthermore, when a plurality of
如圖3所示,凹部12最好於托盤10的側面觀,具有朝下方縮窄的形狀。具體而言,托盤10的側面觀中,凹部12具有從其基部12b涵括至最底部12a之至少其中一部分呈縮幅(圖3所示例係X方向長度縮小)的形狀。另一方面,凹部12最好不具有隨著從基部12b朝向最底部12a而寬度變寬的部分。從油炸食品外觀的自然立體感之觀點而言,凹部12最好其內面具有曲面。As shown in FIG. 3 , it is preferable that the recessed
如圖4所示,凹部12係當俯視托盤10時,形成於食材收容凹部11之底面部11a的油炸用食材位置部分。在食材收容凹部11的寬度方向(圖3中的X方向)或與其正交的長邊方向上,凹部12形成於底面部11a的中央部分處,在底面部11a中之上述中央部分之二側,亦可存在未形成凹部12的部分。圖4與圖5所示例中,凹部12係形成於底面部11a之寬度方向的中央部分處。此情況,底面部11a中形成了凹部12之部分的長度L1
、相對於寬度方向之長度L2
的比例(L1
/L2
)(參照圖5),較佳係0.10以上且0.96以下。此處所謂「形成了凹部12部分的長度」係指形成了凹部12部分的二端間長度,當在寬度方向上存在於凹部12間未形成凹部12部分的情況,則包含該部分的長度。另外,當L1
/L2
沿食材收容凹部11的長邊方向呈不同之情況,上述L1
/L2
的平均值較佳係在上述範圍內,更佳係L1
/L2
涵括食材收容凹部11的長邊方向全體均在上述範圍內。當在食材收容凹部11的長邊方向上,凹部12形成於底面部11a中央部分的情況,底面部長邊方向之長度中,未形成凹部之部分的長度之比例較佳係在0.10以上且0.96以下範圍內。另外,圖4所示例中,食材收容凹部11的底面部11a中,凹部12以外的部分係形成為連續平坦面,惟並不侷限於此。As shown in FIG. 4 , the
如圖3與圖5所示,從提升容器強度的觀點而言,食材收容凹部11較佳係具有於與長邊方向正交的剖視中朝下方縮窄之形狀。圖5所示例,食材收容凹部11的底面部11a、與側面部11e的接合角部分,係利用凹狀彎曲面11f形成倒角。又,食材收容凹部11較佳係於其沿長邊方向的剖視中,同樣形成朝下方縮窄的形狀。凹部12最好在由凹狀彎曲面11f包圍周圍的內側區域中,分散配置形成底面部11a,或如後述圖8(c)所示,設置於由周緣部分之平坦框狀區域21b包圍周圍、且彎曲呈凹狀的內側凹狀區域21c中。藉此,當對已附著滯留液52的油炸用冷凍食品25進行油炸時,可更進一步接近如同由師傅手動操作甩灑裹漿液而呈現如"花開"般的無規之份量感外觀。As shown in FIGS. 3 and 5 , from the viewpoint of enhancing the strength of the container, it is preferable that the food
圖1與圖4所示例,在各食材收容凹部11之區隔壁13a側的端部,設有連續於食材收容凹部11、俯視下呈現幅度隨著接近區隔壁13a逐漸變窄的窄幅部11c。窄幅部11c係當從食材收容凹部11之與長邊方向正交的側邊觀看托盤10時,設計成含有朝遠離食材收容凹部11的方向逐漸朝斜上方傾斜的部分。在夾持窄幅部11c的二側設有一對卡止突壁11d。窄幅部11c係當食材為蝦子的情況,成為載置蝦子第六腹節的殼部分50b之殼部載置部。又,在設有窄幅部11c及卡止突壁11d的食材收容凹部11中,區隔壁13a側的端部、與該區隔壁13a間之區域,形成較食材收容凹部11底面部11a高一層的平坦尾部載置部15。As shown in FIGS. 1 and 4 , a
當食材50係蝦子的情況,油炸前的蝦子50係背側朝上方配置,且將蝦身部分50a載置於各食材收容凹部11中,同時使第六腹節之殼部分50b卡止於一對卡止突壁11d間而載置於窄幅部11c,蝦尾部分50c則依扇狀展開並載置於尾部載置部15中之狀態,收容於托盤10中,製品化為置於容器中之油炸用冷凍食品55(參照圖2)。卡止突壁11d係形成為可從側邊支撐油炸用食材50的端部。因為在此種狀態下,被覆部與滯留液的接著面不致偏移,因而於油炸前的蝦子50腹側可更容易保留裹漿液,可輕易獲得具份量感的外觀。When the
本實施形態係具有以下的側面。具體而言,本案申請人在日本專利特願2018-229672中,以藉由防止冷凍時的裹漿液流落,而能獲得具有如天婦羅般外觀、且麵衣與內餡食感均良好之油炸食品為目的,揭示了:在被覆油炸用內餡表面的含有麵粉與水的裹漿層上,附著麵包粉以外的食用粉末之油炸用冷凍食品;又,亦揭示有藉由在被覆油炸用內餡表面且已附著食用粉末的裹漿層外表面上,更進一步附著第2裹漿液,可更輕易獲得如天婦羅般的具份量感外觀。此處,第2裹漿液係與利用已附著食用粉末的裹漿層所被覆之油炸用食材一體地進行冷凍。本實施形態係具有利用此種第2裹漿液,可防止食材收容凹部所收容之油炸用食材之位置偏移的側面。The present embodiment has the following aspects. Specifically, in Japanese Patent Application No. 2018-229672, the applicant of the present application can obtain a tempura-like appearance and good taste of both the top coat and the filling by preventing the coating liquid from flowing down during freezing. For the purpose of fried food, it is disclosed that a frozen food for frying in which edible powder other than bread flour adheres to a coating layer containing flour and water covering the surface of the filling for frying; The outer surface of the coating layer, which has covered the surface of the deep-frying filling and has adhered to the edible powder, is further adhered with the second coating liquid, which makes it easier to obtain a volume-like appearance like tempura. Here, the 2nd coating liquid is frozen integrally with the foodstuff for frying covered with the coating layer to which the edible powder has adhered. This embodiment has the side surface which can prevent the positional displacement of the foodstuffs for frying accommodated in the foodstuff accommodating recessed part by such a 2nd coating liquid.
即,根據本實施形態,油炸用食材之蝦子50係依在由裹漿液(被覆部)51所形成的裹漿層外表面,更進一步附著滯留液52狀態下形成冷凍物,托盤10係在收容蝦子50的食材收容凹部11之底面部11a,設有錨釘部形成凹部12(其係在冷凍食品25上形成防止因滯留液52造成之位置偏移用的錨釘突部53)。藉此,根據本實施形態,在食材收容凹部11中經冷凍固化的滯留液52被牢固地卡止於食材收容凹部11,而發揮防止位置偏移的錨釘機能,故,在食材收容凹部11中所收容之冷凍食品25全體可利用錨釘機能而更有效地迴避在食材收容凹部11出現位置偏移,可獲得品質良好的油炸前之油炸用冷凍品。That is, according to the present embodiment, the
再者,藉此,將經由較佳之線狀、點狀、滴落狀、圓形狀、或卵形狀之錨釘部形成凹部12附著了滯留液52的油炸用冷凍食品進行油炸時,經油炸後的油炸用食材可更輕易成為如同由師傅手動操作甩灑裹漿液而呈現如"花開"般的無規之份量感外觀。Furthermore, in this way, when frying the frozen food for frying to which the retained liquid 52 has adhered through the anchor
如上述,根據本實施形態的托盤10或冷凍食品用托盤製品(置於容器中冷凍食品)55,可有利用滯留液52,有效防止依冷凍狀態收容於食材收容凹部11中的油炸前之油炸用冷凍食品25全體在食材收容凹部11中出現位置偏移之情形,可獲得品質良好的油炸前之油炸用冷凍品。As described above, according to the
再者,因為本發明的冷凍食品用托盤製品(置於容器中冷凍食品)55,可在未油炸食材50被裹漿液被覆之狀態,且防止了位置偏移、麵衣材料破裂之狀態下收容,因而冷凍食品用托盤製品(置於容器中冷凍食品)55在製造・輸送・保管過程中不需要進行油炸用食材50的包裝更新,可由單一個托盤10進行,能達到減少包裝更新步驟、防止因包裝更新造成油炸用食材破損、防止已冷凍的油炸用食材品融解、以及包裝材料減量等。為能更進一步提高作業性,本實施形態中,表面已附著裹漿液51與食用粉末的油炸用食材之蝦子50,最好在預先經冷凍狀態下,載置於已供應第2裹漿液(滯留液)52的食材收容凹部11底面部11a。Furthermore, since the tray product for frozen food (frozen food placed in a container) 55 of the present invention can be in a state in which the
另外,本實施形態藉由在被覆部51表面附著麵包粉以外的食用粉末,在冷凍食品製造時可更輕易抑制裹漿液流動性,在油炸時能輕易獲得具份量感之外觀,故較佳。又,藉由於被覆部51使滯留液52附著,可更輕易獲得具份量感之外觀,且當食用粉末為使用麵粉或澱粉類時,可更有效抑制因該等造成的粉粉食感。滯留液52係可使用與構成被覆部51的裹漿液51為相同或不同組成。In addition, in this embodiment, by adhering edible powder other than bread flour to the surface of the covering
圖7所示係本發明較佳另一實施形態的油炸用冷凍食品用托盤20。另外,相關圖7所示另一實施形態的托盤20,主要針對不同於上述實施形態油炸用冷凍食品用托盤10的構成部分進行說明,對於同樣的構成部分加註相同元件符號並省略說明。沒有特別說明的構成部分均可適當地適用上述實施形態相關之托盤10的說明。又,相關後述說明以外的部分,例如上述食材收容凹部11、底面部11a、凹部12的說明分別可適用於食材收容凹部21、底面部21a、凹部22的說明。Fig. 7 shows a
圖7所示另一實施形態的托盤20係在各食材收容凹部21的底面部21a設有凹部22,該凹部22係如圖8(a)~(c)、圖9所示,主要形成包含在食材收容凹部21的長邊方向上隔著間隔,於横寬方向(圖8的X方向)呈2列交錯狀排列配置、較佳係屬於無規形狀的鋸齒短帶狀的凹部22a。短帶狀凹部22a最好在托盤20的俯視形狀中,於食材收容凹部21的寬度方向X、或對寬度方向呈傾斜X的方向上具有長邊方向。所謂「主要包含」係指凹部22a之數量佔凹部22數量的一半,較佳係佔60%以上、更佳係佔70%以上。本實施形態中,凹部22係為能在冷凍狀態之冷凍食品25'上形成防止因滯留液52造成位置偏移用之錨釘突部53(參照圖11(a))的錨釘部形成凹部。The
凹部22a係在食材收容凹部21之横寬方向之中央部分處,藉由使中央側部分跨越中央部形成,而配置成在食材收容凹部21長邊方向上呈重疊。在食材收容凹部21之底面部21a所設置的凹部22,亦可含有例如較佳點狀、滴落狀、圓形狀、矩形狀、卵形狀或不定形狀凹部22b。通常,於托盤20之俯視下,最好凹部22b的長邊方向長度較短於凹部22a。The recessed
圖9係擷取圖7所示底面部21a與窄幅部的概略立體示意圖。從所獲得油炸食品能呈現自然立體感的觀點而言,最好如圖9與圖8(a)所示,於俯視下之托盤20中,凹部22a具有沿凹部22a長邊方向而寬度W'(參照圖8(a))不固定的形狀。此處所謂「寬度W'」係指俯視托盤20時,與凹部22a長邊方向正交之方向的寬度。本實施形態中,寬度W'係一個凹部22a的最大寬度計,較佳可舉例如1.9~15.0mm。作為凹部22a之沿長邊方向寬度W'(參照圖8(a))不固定的形狀,係可舉例如:俯視托盤20時,凹部22a具有於其長邊方向途中變成窄幅的部分(細腰部)、或相反地變寬的部分、或具有撓曲部的形狀。如圖9與圖8(a)所示,從油炸食品外觀的自然立體感的觀點而言,凹部22a最好於俯視托盤20時的形狀互異。俯視托盤20時,凹部22a的長邊方向長度L3
(未圖示)與寬度W'之比率L3
/W'較佳係1.2以上且15以下、更佳係2以上且12以下。FIG. 9 is a schematic perspective view of the
再者,從所獲得油炸食品能呈現自然立體感的觀點而言,凹部22a最好具有其沿長邊方向而深度不固定的形狀。本實施形態中,包括凹部22a與凹部22b在內,凹部22之深度D'(一個凹部22的最大深度、未圖示)較佳可舉例如1.5~3.0mm。Furthermore, it is preferable that the recessed
上述所列舉之W'與L3
/W'較佳係一個食材收容凹部中的複數凹部22a之平均值,更佳係一個食材收容凹部中所有凹部22a均可滿足之值。又,D'較佳係一個食材收容凹部中的複數凹部22之平均值,更佳係一個食材收容凹部中所有凹部22均可滿足之值。W' and L 3 /W' listed above are preferably the average value of a plurality of
再者,圖7所示另一實施形態的油炸用冷凍食品用托盤20中,凹部22係在食材收容凹部21的底面部21a中,設置於由周緣部分的平坦框狀區域21b所包圍、呈凹狀彎曲的內側凹狀區域21c中(參照圖8(c)、圖9)。如圖8(a)與圖9所示,俯視內側凹狀區域21c時,在該內側凹狀區域21c之沿長邊方向的端緣部21f,位於靠該端緣部側的凹部22a間,設有朝寬度方向X的內側凹陷之部分22e。藉由如此形成,成為滯留液容易從內側凹狀區域21c的凹陷部分22e溢出之狀態,因而所獲得得油炸食品可更輕易獲得自然立體感。又,圖7所示另一實施形態的油炸用冷凍食品用托盤20中,並未設置將收容部14左右隔開的區隔壁、或與其鄰接的平坦之尾部載置部15,收容部14之左右的收容分區13間之中間部分,係形成帶圓度的曲面形狀且較凹狀更低一層的分區凹部13b(參照圖8(b))。藉此可提升托盤強度。Furthermore, in the
利用圖7所示另一實施形態的托盤20,亦可達到因食材收容凹部21中經冷凍固化滯留液52所造成的具份量感之外觀與防止破裂。又,由錨釘部形成凹部22中之滯留液52形成的錨釘突部53將牢固地卡止於食材收容凹部11,可發揮防止位置偏移的錨釘機能,故食材收容凹部21所收容的冷凍食品25'全體可更有效地利用錨釘機能避免在食材收容凹部21的位置偏移,能達到與上述實施形態之油炸用冷凍食品用托盤10同樣的作用效果。Using the
再者,特別是用於在冷凍食品25'形成錨釘突部53的錨釘部形成凹部22,由於主要係含有交錯狀排列配置且形狀為無規鋸齒短帶狀的凹部22a,故所形成之錨釘突部53與錨釘部形成凹部22的接觸面積,係較於使用上述圖1所示托盤10的情況大,可更有效地發揮防止位置偏移的錨釘機能。又,藉由使所獲得天婦羅的外觀更立體,可更接近由師傅手工製成的花開狀態。Furthermore, in particular, the anchor
所以,根據圖7所示另一實施形態,從托盤20中取出的油炸用冷凍食品25'成為如圖11(a)所示形態。Therefore, according to another embodiment shown in FIG. 7, the frozen food 25' for frying taken out from the
另外,圖1與圖7所示各實施形態中,構成被覆部51與滯留液52的裹漿液之例子,係可舉例如以下構成。
裹漿液係只要含有麵粉與水便可,此外在不妨礙獲得天婦羅般外觀的效果的範圍內,亦可含有任意成分。麵粉已知有高筋麵粉、中筋麵粉、低筋麵粉,從獲得鬆脆食感之油炸食品的觀點而言,較佳係低筋麵粉。裹漿液中除麵粉與水以外的其他成分,係可舉例如:發粉、澱粉類、醣類、糖醇類、增黏多醣類、乳化劑、蛋白、蛋黄、全蛋、食鹽等調味料;香料、辛香料、碳酸水、醋等。澱粉類係可舉例如:玉米澱粉、糯質玉米澱粉、樹薯澱粉、馬鈴薯澱粉、小麥澱粉、稻米澱粉。該等澱粉係可為未加工澱粉、亦可為加工澱粉。加工澱粉係可例如經施行α化、醚化、酯化、交聯、氧化等處理者。酯化澱粉係包含有:磷酸化澱粉、磷酸交聯澱粉、乙醯化己二酸交聯澱粉、乙醯化磷酸交聯澱粉、乙醯化氧化澱粉、辛烯基琥珀酸澱粉鈉、醋酸澱粉、氧化澱粉、羥丙基澱粉、羥丙基磷酸交聯澱粉、磷酸單酯化磷酸交聯澱粉等。In addition, in each embodiment shown in FIG. 1 and FIG. 7, the example of the coating|coated slurry which comprises the
在調製裹漿液時,從可輕易獲得天婦羅般之外觀與食感的觀點而言,水量係相對於麵粉55質量份,較佳為55質量份以上且200質量份以下、更佳120質量份以上且180質量份以下。此處水量係包含上述其他成分中的水量。又,麵粉及水以外的其他成分量,通常相對於麵粉55質量份,較佳係25質量份以下、更佳係20質量份以下。當其他成分含有水分的情況,上述其他成分之量係扣除水分後的量。若裹漿液含有油脂,由於可提升麵衣的鬆脆食感,故較佳。油脂含量係相對於麵粉55質量份,從包含提升鬆脆食感在內的麵衣食感提升、以及防止軟爛等觀點而言,較佳為係例如5質量份以上且30質量份以下、更佳10質量份以上且20質量份以下。When preparing the coating liquid, the amount of water is preferably 55 parts by mass or more and 200 parts by mass or less, more preferably 120 parts by mass relative to 55 parts by mass of flour, from the viewpoint of easily obtaining a tempura-like appearance and food texture. part or more and 180 parts by mass or less. The amount of water here refers to the amount of water included in the other components described above. In addition, the amount of other components other than flour and water is usually preferably 25 parts by mass or less, more preferably 20 parts by mass or less, relative to 55 parts by mass of flour. When other ingredients contain moisture, the amount of the other ingredients mentioned above is the amount after deducting moisture. If the coating liquid contains oil and fat, it is preferable because it can improve the crunchy texture of the top coat. The oil and fat content is preferably, for example, 5 parts by mass or more and 30 parts by mass or less, from the viewpoints of improving the food texture of the noodles including the improvement of the crispy food texture, and preventing rotten rot with respect to 55 parts by mass of the flour. It is preferably 10 parts by mass or more and 20 parts by mass or less.
圖1與圖7的各實施形態中,從置於容器中之油炸用冷凍食品的製造容易性之觀點而言,被覆部51較佳係於其表面附著有麵包粉以外的食用粉末。藉此,增加被覆部51的表觀黏度而降低被覆部51的流動性,可輕易防止因被覆部51流落而油炸用冷凍食品的麵衣形狀崩潰。從可輕易獲得外觀不致有麵包粉等異物的天婦羅般食品之觀點而言,食用粉末更佳係從穀粉類、澱粉類及粉末油脂中選擇至少一種。特別當食用粉末具有粉末油脂的情況,因為所獲得油炸食品的食感變輕,故較佳;從良好地兼顧食感與外觀份量感的觀點而言,較佳係粉末油脂、與從穀粉類及澱粉類中選擇至少一種的混合粉末。另一方面,從該被覆部與保留於該食材收容凹部之底面的滯留液容易呈連續的觀點而言,較佳係滯留液52的表面未附著食用粉末。In each of the embodiments shown in FIGS. 1 and 7 , from the viewpoint of the ease of manufacture of the frozen food for frying placed in the container, it is preferable that the
如上述,食用粉末較佳係麵包粉以外之物。其理由係當使用麵包粉的情況則成為油炸物,而不成為天婦羅般之食品。又,已知有雖非為粉末,除了麵包粉之外,使冬粉、油炸屑附著於裹漿層的技術,但使該等附著於裹漿層進行油炸的食品,內餡被冬粉、油炸屑所被覆,不具有天婦羅般的外觀。此外,由可獲得天婦羅般之外觀的觀點而言,滯留液52與被覆部51最好於其表面不要附著被覆源自裹漿液之麵衣且可辨視到的異物。此種異物係除了麵包粉、油炸屑、冬粉之外,亦可舉例如:義大利麵等麵類;餛飩皮等源自麵粉的麵皮類;杏仁、芝麻等堅果類;蘇打餅乾、仙貝、霰餅等點心餅類;玉米片、稻米、蕎麥米等穀類或其之製粉物以外的加工品。另外,如後述,本實施形態所使用的食用粉末並非隸屬於此種異物。As mentioned above, the edible powder is preferably something other than bread flour. The reason for this is that when bread flour is used, it becomes a fried food rather than a tempura-like food. In addition, there is known a technique of adhering corn flour and fried crumbs to the coating layer, not powder, but bread flour. However, in the food that is fried by adhering these to the coating layer, the filling is covered by winter. Coated with flour and fried crumbs, it does not have a tempura-like appearance. In addition, from the viewpoint of obtaining a tempura-like appearance, it is preferable that the
食用粉末中,麵粉係可使用高筋麵粉、中筋麵粉、低筋麵粉中任一種。食用粉末所使用的澱粉類係可舉例如作為上述裹漿液所使用之澱粉類所列舉的未加工澱粉與加工澱粉。構成粉末油脂的油脂係可舉例如:從棕櫚油、棕櫚仁油、椰子油、玉米油、棉籽油、大豆油、菜籽油、米油、葵花油、紅花油、牛脂、乳脂、豬油、可可油、魚油、鯨油等各種植物油脂、動物油脂中選擇1種以上的油脂;以及以該等油脂為原料,經施行從氫化、分離及酯交換中選擇一或二種以上處理的加工油脂。粉末油脂係從可輕易使所獲得之油炸食品的風味良好的觀點而言,較佳係植物油或其加工油,又,從風味的觀點而言,更佳係植物油的氫化油。從可在常溫下作業、處置容易的觀點而言,粉末油脂的熔點較佳係30℃以上、更佳係40℃以上、特佳係50℃以上。又,從在炸油中的快速溶解性之觀點而言,熔點較佳係80℃以下、更佳係70℃以下。從粉末油脂物性安定性、可輕易獲得上述較佳熔點的觀點而言,粉末油脂的碘值特佳係例如3.0以下。Among the edible powders, any one of high-gluten flour, medium-gluten flour, and low-gluten flour can be used as the flour. The starches used for the edible powder include, for example, the unprocessed starches and the processed starches exemplified as the starches used for the above-mentioned sizing liquid. Examples of oil and fat systems constituting powdered oil and fat include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, tallow, milk fat, lard, One or more kinds of fats and oils selected from various vegetable fats and oils such as cocoa butter, fish oil, and whale oil, and animal fats and oils; The powdered oil and fat is preferably a vegetable oil or a processed oil thereof from the viewpoint that the flavor of the obtained fried food can be easily made good, and more preferably a hydrogenated oil of a vegetable oil from the viewpoint of the flavor. The melting point of the powdered fat and oil is preferably 30°C or higher, more preferably 40°C or higher, and particularly preferably 50°C or higher, from the viewpoints of being workable at normal temperature and being easy to handle. In addition, from the viewpoint of rapid solubility in frying oil, the melting point is preferably 80°C or lower, more preferably 70°C or lower. The iodine value of the powdered fats and oils is particularly preferably, for example, 3.0 or less, from the viewpoints of the stability of the powdered fats and oils physical properties and the fact that the above-mentioned preferable melting point can be easily obtained.
食用粉末係從在被覆部51上多數附著、降低構成被覆部51的裹漿液之流動性的觀點而言,較佳係通過開孔2mm篩者達90質量%以上、更佳係通過95質量%以上、特佳係通過99質量%以上、最佳係100質量%均通過。特別係當食用粉末係由澱粉類或油脂類構成的情況,從上述同樣觀點而言,較佳係通過開孔35網孔(420μm)篩者達90質量%以上、更佳係通過95質量%以上、特佳係通過99質量%以上、最佳係100質量%均通過。篩之通過量的測定條件較佳係在室溫25~30℃、相對濕度20~30%範圍內的條件下,使用電動式篩震盪器 AS200 aplitude70(Retsch公司製),將100g施行過篩,且過篩時間設為5分鐘。The edible powder is preferably 90% by mass or more, and more preferably 95% by mass, from the viewpoint of adhering to the
從更輕易獲得天婦羅般之外觀、以及內餡與麵衣具有良好食感的油炸食品之觀點而言,食用粉末中,麵粉、澱粉類及油脂類的量合計較佳係達85質量%以上、更佳係達90質量%以上。從兼具麵衣輕之食感與具份量感之外觀的觀點而言,當食用粉末係含有粉末油脂與從麵粉及澱粉類中選擇至少一種的情況,二者的混合比率依質量比計,較佳係前者:後者=35:65~95:5、更佳係40:60~90:10、特佳係50:50~85:15、最佳係55:45~82:28。In the edible powder, the total amount of flour, starches and oils and fats is preferably 85% by mass, from the viewpoint of more easily obtaining a tempura-like appearance and a fried food with a good filling and coating texture. % or more, more preferably 90% by mass or more. From the viewpoint of having both a light texture and a weighty appearance, when the edible powder contains powdered oil and at least one selected from flour and starch, the mixing ratio of the two is based on the mass ratio, The best is the former: the latter = 35:65~95:5, the better is 40:60~90:10, the best is 50:50~85:15, and the best is 55:45~82:28.
其次,針對本發明之置於容器中之油炸用冷凍食品的較佳製造方法進行說明。 本發明的油炸用冷凍食品之製造方法,係包括有: 第1步驟,其係在具有可各別收容油炸用食材之食材收容凹部的容器中,於該食材收容凹部內放入裹漿液; 第2步驟,其係將未加熱狀態的油炸用食材之表面利用裹漿液被覆; 第3步驟,其係在第1步驟所獲得之已放入裹漿液的食材收容凹部中,配置第2步驟所獲得之已被覆裹漿液的上述油炸用食材;以及 冷凍步驟,其係將第3步驟所獲得之收容於食材收容凹部中的裹漿液與油炸用食材,不油炸而進行冷凍。第1步驟與第2步驟可任一者先施行,亦可同時進行。Next, the preferable manufacturing method of the frozen food for frying in the container of this invention is demonstrated. The manufacturing method of the frozen food for deep frying of the present invention comprises: The first step is to put the coating liquid in the container with the food accommodating recesses that can respectively accommodate the ingredients for frying; The second step is to coat the surface of the unheated frying ingredients with slurry; The third step is to arrange the above-mentioned frying ingredients obtained in the second step and covered with the slurry in the slurried food material receiving recess obtained in the first step; and The freezing step is a step of freezing the slurry and the food for frying obtained in the third step and accommodated in the food accommodating concave portion without frying. Either of the first step and the second step may be performed first, or may be performed simultaneously.
第1步驟中,在食材收容凹部11(或21)的底面部11a(或21a)配置裹漿液而形成滯留液52。裹漿液最好配置成存在於底面部11a(或21a)的凹部12(或22)內。第1步驟所使用之裹漿液的使用量,係相對於100質量份的油炸用食材50,從提升份量感之效果與錨釘效應的觀點而言,較佳為5質量份以上;從防止因油炸用冷凍食品的底面部11a(或21a)側部分、與被覆部上側部分間的厚度差所造成之在油炸時之加熱不均的觀點而言,較佳係在40質量份以下。從此觀點而言,第1步驟所獲得之裹漿液的使用量,係相對於100質量份的油炸用食材50,更佳為10質量份以上且30質量份以下。從使滯留液52與被覆部51連續的觀點而言,裹漿液較佳係不僅配置於食材收容凹部底面部的凹部12內,亦配置於連凹部12周圍。例如圖6所示,在各食材收容凹部11中,利用例如可撓變形的擠壓瓶容器56,將滯留液52供應至由形成有凹部12(或22)的底面部11a(或21a)。In the first step, the slurry is placed on the
第2步驟中,將未加熱狀態之油炸用食材50的表面利用裹漿液被覆,而獲得被覆部51。將食材50利用裹漿液被覆的方法係可舉例如:將食材50浸漬於裹漿液中、將裹漿液塗佈於食材50表面、以及將裹漿液與食材50混合等方法。從減輕油炸食品食材50的水分量降低之觀點而言,被覆部51較佳係連續地被覆著食材50。從使麵衣食感良好等觀點而言,裹漿液附著於食材50的量,係相對於食材100質量份,通常較佳為10質量份以上、更佳20質量份以上且50質量份以下。In the second step, the surface of the
第2步驟中,在利用裹漿液被覆食材50之前,從提高食材50與裹漿液之接著性的觀點而言,最好於食材50表面附著麵粉或加工澱粉。在附著裹漿液前直接附著於食材50上的粉末,以下亦稱「手粉」。作為手粉所使用的麵粉,已知有高筋麵粉、中筋麵粉、低筋麵粉,從獲得鬆脆食感之油炸食品的觀點而言,較佳係低筋麵粉。作為加工澱粉,可舉例如針對裹漿液所說明之加工澱粉,從提高食材50與被覆部51間的接著性的觀點而言,較佳係使用醋酸澱粉。從利用手粉提高裹漿液與食材50間之接著性的觀點而言,更佳係將加工澱粉與麵粉的混合粉使用作為手粉。當為了使手粉的機能提升效果良好,而使用加工澱粉與麵粉的混合粉時,相對於加工澱粉100質量份,麵粉量較佳係3質量份以上且10質量份以下。In the second step, it is preferable to adhere flour or processed starch to the surface of the
從提高食材50與裹漿液間之接著性的觀點、以及食感之觀點等,使手粉附著於食材50上的量,係相對於食材100質量份,通常較佳為1質量份以上、更佳3質量份以上且10質量份以下。From the viewpoints of improving the adhesiveness between the
第2步驟後、及第3步驟前,最好在已附著裹漿液的食材50外表面、具體而言為被覆部51的外表面,附著麵包粉以外的食用粉末。食用粉末係直接附著於被覆蝦子50的裹漿層上。食用粉末可附著於裹漿層外表面之其中一部分,亦可附著於外表面全體,從確實防止因裹漿液51流落導致蝦子麵衣形狀崩潰的觀點而言,較佳係實質上附著於全體。使食用粉末附著於裹漿液上的量,從容易有效防止被覆部51流落的觀點而言,相對於食材100質量份較佳係5質量份以上,又,從不易成為粉粉食感的觀點而言,相對於食材100質量份較佳係30質量份以下。從此觀點而言,使食用粉末附著於裹漿液上的量,係相對於食材100質量份,更佳為10質量份以上且20質量份以下。After the second step and before the third step, it is preferable to adhere edible powder other than bread flour to the outer surface of the
第3步驟中,在第1步驟所獲得之已放入裹漿液的食材收容凹部中,配置第2步驟所獲得之已被覆裹漿液的上述油炸用食材。例如當食材為蝦子的情況,將屬於於蝦身部分50a之表面附著了被覆部51與視需要的食用粉末之油炸用食材的蝦子50,如上述般,將蝦身部分50a載置於已被供應滯留液52的各食材收容凹部11之底面部11a中,且將第六腹節的殼部分50b依卡止於一對之卡止突壁11d間的方式載置於窄幅部11c,且將蝦尾部分50c依扇狀擴展並載置於尾部載置部15的狀態,收容於托盤10中。第2步驟中,視需要利用食用粉末被覆的被覆部51,係從操作性的觀點而言,最好預先冷凍後才載置於食材收容凹部11(或21)中。藉此,一對之卡止突壁11d可從側邊支撐蝦子一端部。另外,當內餡非為蝦子的情況,例如半剖魚片等情況,亦同樣地可利用卡止突壁11d支撐魚尾。In the 3rd step, the above-mentioned frying ingredients obtained in the 2nd step and covered with the slurry are arranged in the slurried food-material receiving concave portion obtained in the 1st step. For example, when the food is shrimp, the
於以上之第3步驟後,連同托盤10(或20)將已附著被覆部51與滯留液52的食材50冷凍。藉此,可獲得於各食材收容凹部11中,使供給至形成了凹部12的底面部11a的滯留液52,與載置於已供應滯留液52的底面部11a、且表面已附著被覆部51及食用粉末的油炸用食材之蝦子50,依成為一體並經冷凍之狀態收容的置於容器中之油炸用冷凍食品55(參照圖2)。置於容器中之油炸用冷凍食品55係從可防止麵衣形狀崩潰的觀點而言、以及不需解凍手續即可簡便獲得油炸食品的觀點而言,最好直接依冷凍狀態進行油炸。本發明油炸食品係如上述,具有天婦羅般之外觀,可視為天婦羅食用。為能獲得可視為天婦羅的油炸用冷凍食品,油炸溫度較佳係例如160℃~180℃。After the third step above, the
特別係使用圖7所示形態之托盤20的冷凍食品25'(圖11(a)),藉由將其施行油炸,經油炸後的食品100'係如圖11(b)所示,相較於使用圖1所示托盤10的情況下,可更有效獲得如由師傅手動操作甩灑裹漿液而呈現如"花開"般具份量感的天婦羅外觀。In particular, the frozen food 25' using the
本發明係提供依上述方法製造的冷凍食品。食品領域的製品壽命較短,且麵衣物性或形狀有將因裹漿液構成或需求者之要求而多樣化。所以,相關本發明冷凍食品的麵衣物性、形狀等構成,若欲針對本說明書所記載以外的事項予以特定係屬不符實際。依此,本案中存在不可能或無法實際地針對冷凍食品的麵衣物性與形狀進行特定的情況。The present invention provides a frozen food produced by the above method. Products in the food field have a short lifespan, and the properties or shapes of the surface will be diversified due to the composition of the slurry or the requirements of those who need it. Therefore, it is unrealistic to specify matters other than those described in this specification regarding the composition of the surface coat, shape, etc. of the frozen food of the present invention. Accordingly, in this case, it is impossible or impossible to specify the properties and shapes of frozen foods.
另外,本發明並不侷限於上述實施形態,可進行各種變更。例如食材收容凹部並不一定依平行於長邊方向排列配置之狀態,在油炸用冷凍食品用托盤中複數形成,亦可僅形成1處。油炸前的油炸用食材亦不一定為天婦羅用冷凍食品。又,油炸前的油炸用食材亦不一定為蝦子,亦可為其他的海鮮類、蔬菜類、水果類、海藻類、蛋類、食肉或加工食品等。 [實施例]In addition, this invention is not limited to the said embodiment, Various changes are possible. For example, the food accommodating recesses do not necessarily have to be arranged parallel to the longitudinal direction, and may be formed in a plurality of trays for deep-frying frozen food, or may be formed only at one location. The ingredients for frying before frying are not necessarily frozen foods for tempura. In addition, the frying ingredients before frying are not necessarily shrimps, and may be other seafood, vegetables, fruits, seaweeds, eggs, meat, processed foods, and the like. [Example]
以下,利用實施例針對本發明進行更詳細說明。然而,本發明範圍並不侷限於該等實施例。在無特別聲明之前提下,「%」係指「質量%」,「份」係指「質量份」。另外,以下實施例1所使用的食用粉末係於使用電動式篩震盪器 AS200 aplitude70(Retsch公司製),將100g施行過篩,且篩時間設為5分鐘的方法中,依25℃・相對濕度20%所測定的篩通過率,於開孔2mm篩時為100%。其中,下述實施例1所使用之粉末油脂「TP-9」係依照上述方法,依25℃・相對濕度20%所測定之篩通過率,於35網孔篩時為100%。又,以下各實施例所使用之食用粉末的水分量均在30%以下。Hereinafter, the present invention will be described in more detail using examples. However, the scope of the present invention is not limited to these examples. Unless otherwise stated, "%" means "mass %" and "parts" means "mass parts". In addition, the edible powder used in the following Example 1 was a method of sieving 100 g using an electric sieve shaker AS200 aplitude 70 (manufactured by Retsch Corporation), and the sieving time was set to 5 minutes, according to 25°C and relative humidity. The sieve passing rate measured at 20% is 100% when the opening is on a 2mm sieve. Among them, the powdered oil and fat "TP-9" used in the following Example 1 is based on the above method, and the sieve pass rate measured at 25°C and relative humidity of 20% is 100% when sieved with 35 meshes. In addition, the water content of the edible powder used in the following examples is all below 30%.
[實施例1]
(第1步驟)
裹漿液係使用下述組成物[裹漿液組成:水130份、低筋麵粉81.9份、棕櫚油10.0份、其他添加劑(調味料、乳化劑、著色劑等)8.1份]。將該裹漿液依相對於第2步驟所使用之南美白蝦100質量份、成為10~30質量份之範圍,供應給圖1所示托盤10的各食材收容凹部之底面部11a,而形成滯留液52。[Example 1]
(Step 1)
The following composition was used for the coating liquid [the coating liquid composition: 130 parts of water, 81.9 parts of low-gluten flour, 10.0 parts of palm oil, 8.1 parts of other additives (seasonings, emulsifiers, colorants, etc.)]. This coating liquid is supplied to the
(第2步驟)
油炸用內餡係使用生的南美白蝦。手粉係使用醋酸澱粉與低筋麵粉依質量比95:5的混合物。裹漿液係使用與第1步驟所用者相同的裹漿液。食用粉末係使用粉末油脂(「TP-9」、日油製、菜籽硬化油、熔點65℃~69℃、碘值3.0以下)、與穀粉・澱粉類之混合粉末[加工澱粉53%、麵粉25%、澱粉20%、其他(發粉、乳化劑、蛋白質、調味料)合計2%]的質量比60:40之混合粉末。
在油炸用內餡的表面上,相對於內餡100份撒上手粉5份。再將已附著手粉的內餡浸漬於裹漿液中,使內餡外表面上,相對於內餡100份附著30份裹漿液,形成連續被覆著已撒上手粉的內餡外表面之被覆部51。再於被覆油炸用內餡的被覆部51之外表面全體,撒上作為食用粉末之上述混合粉末,使被覆部51的外表面上相對於內餡100份附著混合粉末32份。在此狀態下依-30℃進行冷凍。(Step 2)
The filling system for frying uses raw vannamei shrimp. The hand flour is a mixture of starch acetate and low-gluten flour in a mass ratio of 95:5. The sizing liquid used was the same sizing liquid used in the first step. Edible powder is made of powdered oil and fat ("TP-9", NOF Oil Co., Ltd., hardened rapeseed oil, melting point 65℃~69℃, iodine value 3.0 or less), mixed powder with grain flour and starch [processed
(第3步驟)
在第1步驟已於底面部配置了滯留液52的食材收容凹部11內,依如上述態樣配置第2步驟所獲得之具被覆部51之蝦子50,並依-25℃進行冷凍。藉此,獲得實施例1的置於容器中之油炸用冷凍食品55。(Step 3)
The
將經冷凍1天後的置於容器中之油炸用冷凍食品55中之冷凍食品25,於冷凍狀態下利用170℃炸油(大豆油與菜籽油的混合油)油炸3分鐘,獲得實施例1的油炸食品100。相片如圖10所示。如圖10所示,所獲得油炸食品100具有充分份量感的外觀。又,所獲得油炸食品的麵衣與內餡食感均良好。The
[實施例2] 再者,將托盤種類變更為圖7所示形態,同樣地獲得油炸用冷凍食品25'與油炸食品100'。所獲得油炸用冷凍食品25'與油炸食品100'分別如圖11(a)與(b)所示。 (產業上之可利用性)[Example 2] In addition, the kind of tray was changed to the form shown in FIG. 7, and the frozen food 25' for frying and the fried food 100' were obtained similarly. The obtained fried frozen food 25' and fried food 100' are shown in Fig. 11(a) and (b), respectively. (Industrial Availability)
本發明係可提供即使未油炸且使用了裹漿液、但未使用麵包粉的情況,仍可獲得具份量感之外觀的油炸食品的油炸用冷凍食品。又,本發明係提供能依較短步驟、效率佳地製造本發明油炸用冷凍食品的油炸用冷凍食品之製造方法。The present invention can provide a frozen food for deep-frying that can obtain a fried food with a voluminous appearance, even if it is not deep-fried and a coating liquid is used, but no bread flour is used. Moreover, this invention provides the manufacturing method of the frozen food for deep frying which can manufacture the frozen food for deep frying of this invention efficiently in a short process.
10、20:容器(托盤)
10a:周壁部
11、21:食材收容凹部
11a、21a:底面部
11b:隔間壁
11c:窄幅部
11d:卡止突壁
11e:側面部
11f:凹狀彎曲面
12、22、22a、22b:凹部
12a:最底部
12b:基部
13:收容分區
13a:區隔壁
13b:分區凹部
14:收容部
15:尾部載置部
20:裹漿液
21b:平坦框狀區域
21c:內側凹狀區域
21f:端緣部
22e:凹陷部分
25、25':冷凍食品
50:油炸用食材
50a:蝦身部分
50b:第六腹節殼部分
50c:蝦尾部分
51:裹漿液(被覆部)
52:第2裹漿液(滯留液)
53:錨釘突部
55:置於容器中之油炸用冷凍食品
56:擠壓瓶容器
60:裹漿液
100、100':食品10, 20: Container (tray)
10a:
圖1係本發明較佳一實施形態的容器(油炸用冷凍食品用托盤)之立體示意圖; 圖2係說明在容器的食材收容凹部中,依冷凍狀態收容了未油炸之油炸用食材的置於容器中之油炸用冷凍食品的俯視圖; 圖3係針對圖2所示平面圖沿A-A的放大剖視圖; 圖4係本發明較佳一實施形態的容器(油炸用冷凍食品用托盤)之俯視圖; 圖5係針對圖4所示平面圖沿A-A的放大剖視圖; 圖6係本發明製造方法之第1步驟一例之示意圖; 圖7係本發明較佳另一實施形態的容器(油炸用冷凍食品用托盤)之俯視圖; 圖8中,圖8(a)係另一實施形態的容器(油炸用冷凍食品用托盤)之食材收容凹部的放大俯視圖,圖8(b)係圖8(a)的沿B-B之剖視圖,圖8(c)係圖8(a)的沿C-C之剖視圖; 圖9係說明另一實施形態的食材收容凹部之底面部形狀的概略立體示意圖; 圖10係本發明實施例1所獲得油炸食品的相片;以及 圖11中,圖11(a)係例示從另一實施形態的容器(油炸用冷凍食品用托盤)中所取出之油炸用冷凍食品之油炸前狀態的相片,圖11(b)係例示油炸所獲得之油炸食品的相片。1 is a perspective view of a container (a tray for deep-fried frozen food) according to a preferred embodiment of the present invention; FIG. 2 is a plan view illustrating the frozen food for frying placed in the container in which the non-fried food for frying is accommodated in a frozen state in the food accommodating recess of the container; Figure 3 is an enlarged cross-sectional view taken along A-A for the plan view shown in Figure 2; 4 is a plan view of a container (a tray for deep-fried frozen food) according to a preferred embodiment of the present invention; Figure 5 is an enlarged cross-sectional view taken along A-A for the plan view shown in Figure 4; 6 is a schematic diagram of an example of the first step of the manufacturing method of the present invention; 7 is a top view of a container (a tray for deep-fried frozen food) according to another preferred embodiment of the present invention; In Fig. 8, Fig. 8(a) is an enlarged plan view of the food accommodating concave portion of the container (frying frozen food tray) of another embodiment, and Fig. 8(b) is a cross-sectional view taken along BB of Fig. 8(a), Figure 8(c) is a cross-sectional view taken along CC of Figure 8(a); 9 is a schematic perspective view illustrating the shape of the bottom surface of the food accommodating recess according to another embodiment; Figure 10 is a photograph of the fried food obtained in Example 1 of the present invention; and In Fig. 11, Fig. 11(a) is a photograph illustrating the state before frying of the frozen food for frying taken out from the container (tray for frozen food for frying) of another embodiment, and Fig. 11(b) is a photograph showing the state before frying. A photograph illustrating the deep-fried food obtained by deep-frying.
10:容器(托盤) 10: Container (tray)
10a:周壁部 10a: Peripheral wall
11:食材收容凹部 11: Ingredient storage recess
11a:底面部 11a: Bottom face
11b:隔間壁 11b: compartment wall
11c:窄幅部 11c: Narrow part
11d:卡止突壁 11d: Locking the protruding wall
12:凹部 12: Recess
13:收容分區 13: Containment Zone
13a:區隔壁 13a: Zone next door
14:收容部 14: Containment Department
15:尾部載置部 15: Tail mounting part
Claims (8)
Applications Claiming Priority (8)
Application Number | Priority Date | Filing Date | Title |
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JP2019-234423 | 2019-12-25 | ||
JP2019234423 | 2019-12-25 | ||
JP2019-234493 | 2019-12-25 | ||
JP2019234493 | 2019-12-25 | ||
JP2020-157584 | 2020-09-18 | ||
JP2020-157651 | 2020-09-18 | ||
JP2020157651A JP6876858B1 (en) | 2019-12-25 | 2020-09-18 | Frozen food for oil shavings in a container and its manufacturing method |
JP2020157584A JP6876857B1 (en) | 2019-12-25 | 2020-09-18 | Tray for frozen food for oil |
Publications (2)
Publication Number | Publication Date |
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TWI747801B TWI747801B (en) | 2021-11-21 |
TW202145899A true TW202145899A (en) | 2021-12-16 |
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Application Number | Title | Priority Date | Filing Date |
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TW109145898A TWI747684B (en) | 2019-12-25 | 2020-12-24 | Frozen food for frying placed in container and manufacturing method thereof |
TW110131784A TWI747801B (en) | 2019-12-25 | 2020-12-24 | Frozen food tray for deep-frying |
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TW109145898A TWI747684B (en) | 2019-12-25 | 2020-12-24 | Frozen food for frying placed in container and manufacturing method thereof |
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TW (2) | TWI747684B (en) |
WO (1) | WO2021132146A1 (en) |
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JPS496659B1 (en) * | 1969-11-20 | 1974-02-15 | ||
JP2004244080A (en) * | 2003-02-17 | 2004-09-02 | Maruha Corp | Storage tray for frozen shrimp with coating |
JP2010030640A (en) * | 2008-07-30 | 2010-02-12 | Nippon Suisan Kaisha Ltd | Tray for shrimp material and manufacturing method of frozen shrimp material |
EP3308656A4 (en) * | 2015-06-12 | 2019-02-27 | Ajinomoto Co., Inc. | Frozen dumpling and production method therefor, container for frozen dumpling, and packaging for frozen dumpling |
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2020
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TWI747801B (en) | 2021-11-21 |
TWI747684B (en) | 2021-11-21 |
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