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

Abstract

The present invention addresses the problem of providing a frozen food for deep frying capable of turning into a deep-fried food having a substantial visual appearance even though the food has not deep-fried and is to be prepared using a batter instead of bread crumb. The present invention includes ingredients for deep frying (50), a batter, and a container (10) that has an ingredient storage recess (11) capable of individually storing the ingredients for deep frying (50), the ingredient for deep frying (50) and the batter being stored in the ingredient storage recess (11). The batter includes a covering portion (51) covering the ingredient for deep frying, and a reservoir solution (52) that continues to the covering portion (51) and is held on a bottom surface (11a) of the ingredient storage recess (11).

Description

Frozen food trays for frying

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.

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.

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.

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.

In the trays for deep-fried frozen foods described in Patent Document 2 and Patent Document 4, if the shrimp stored in the frozen state is displaced in the interior of the food-receiving recess due to collision during conveyance, etc. There is a possibility that the boundary between the shell and the body part of the shrimp intestine, and the shell part of the sixth abdominal segment, which is part of the abdominal segment of the shrimp, is damaged, or the tail is dropped or damaged. In case of positional displacement due to collision or the like in the process, a locking portion is provided at the end portion in the longitudinal direction of each food accommodating concave portion, and the shell portion of the sixth abdominal segment is sandwiched and locked at the locking portion, thereby suppressing conveyance. The position shift during the process prevents the shrimp from being damaged or damaged before frying. [Prior Art Literature] [Patent Literature]

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

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.

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.

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 .

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.

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.

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.

It is preferable that the edible powder other than bread flour adheres to the surface of the said coating part.

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.

The present invention further provides a frozen food for frying produced by the above-mentioned production method.

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.

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.

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.

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.

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.

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.

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.

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.

Hereinafter, the present invention will be described based on preferred embodiments. An example of the container of the present invention is the tray 10 shown in FIG. 1 and FIG. 4 . 2 and 3 are diagrams showing a state in which a plurality of frozen foods for frying are accommodated in the tray 10 . The tray 10 is an example of the container of the frozen food for frying 55 set in the container of the present embodiment, and is an example of the tray for the frozen food for frying of the present embodiment.

As shown in FIG. 2 and FIG. 3 , the frozen food 55 for frying placed in the container of the present embodiment is provided with the ingredients for frying 50 , the coating liquid 20 , and the food 50 for frying that can be respectively accommodated. The container (tray) 10 of the food accommodating recess 11. The so-called "separately store the ingredients for frying" means that if it is a shrimp, it is one end, and if it is a sweet potato or sliced fish, it is all pieces. The container 10 used in the present embodiment has a plurality of food accommodating recesses 11 , and each of the food accommodating recesses 11 has the food 50 accommodated in the food accommodating recess 11 . Hereinafter, in this specification, when it is only referred to as "frozen food for frying", it refers to each ingredient with a coating material accommodated in each ingredient storage recess, and shall be referred to as "refrigerated food for frying placed in a container" In the case of "food", it means a container and each food material with a coating material accommodated in each food material receiving recess of the container.

The food material 50 shown in FIGS. 2 and 3 is an example of using shrimp, but the present invention is not limited to this. Examples of the food material 50 include seafood, vegetables, fruits, seaweed, edible meat, eggs, or processed foods. The seafood system includes, for example, fish, shellfish, shrimps, crabs, octopus, squid, and the like. Examples of vegetables include: green onions, onions, burdock, carrots, pumpkin, spinach, pumpkin, eggplant, peppers, asparagus, green peppers, pea kernels, corn, lotus root, avocado, sweet potatoes, potatoes, arable tree sprouts, solani, mai Mushrooms, matsutake mushrooms, enoki mushrooms, shiitake mushrooms, etc. Examples of fruit systems include apples, figs, bananas, strawberries, persimmons, and the like. For example, seaweeds include wakame, seaweed, seaweed, sagebrush, and the like. In addition to chicken meat, meat such as beef and pork, and whale meat can also be used. As a processed food system, a fish paste, natto, cheese, confectionery etc. are mentioned, for example. The food material 50 may be unheated or heated.

The tray 10 of a preferred embodiment of the present invention shown in FIGS. 1 and 4 is made of pre-fried shrimp 50 (refer to FIG. 2 and FIG. 3 ), which is an ingredient for frying before frying, preferably a tempura. A tray that stores frozen food in a frozen state. In the present embodiment, the shrimps 50 accommodated in the tray 10 are exposed by exposing the shrimp body part 50a from which the shells and intestines have been removed, and the shell part 50b and the shrimp tail part of the sixth abdominal segment, which is a part of the abdominal segments of the shrimp 50. 50c is stored in the remaining state, and by preventing the dripping of the coating liquid during freezing, the purpose of obtaining a fried food with a tempura-like appearance, a coating and a filling (food for deep-frying) with a good taste. The coating layer 51 containing flour and water covering the surface of the filling is stored in a state where edible powder other than bread flour is adhered, and in order to make it easier to obtain a tempura-like appearance with a sense of weight, the covering The outer surface of the coating layer is frozen in a state where the second coating liquid 52 is further adhered. The tray 10 of the present embodiment is provided with the pre-frying frozen food 25 which can effectively prevent the pre-frying frozen food from being stored in the frozen state by utilizing the second coating liquid 52 further adhered to the outer surface of the coating surface. The whole position is shifted, and the function of frozen food for deep frying of high-quality shrimp can be obtained.

The shape of the food accommodating recess 11 corresponds to the shape of the food 50 . In the example shown in FIGS. 1 and 4 , the tray 10 is provided with a storage portion 14 having a plurality of food storage recesses 11 on the upper surface side. The material system of the tray 10 includes, for example, synthetic resins such as polyethylene (PE), polypropylene (PP), expanded styrene sheet (PSP), and polyethylene terephthalate (PET). The tray 10 is preferably an injection-molded product of synthetic resin from the viewpoint of ease of manufacture and the like. In the example shown in FIG. 4 , the tray 10 has a horizontally long rectangular planar shape having a length of about 140 to 450 mm in the short-side direction and a horizontal width of about 200 to 600 mm in the long-side direction. In the example shown in FIG. 1 and FIG. 4 , the food accommodating recesses 11 formed in plural on one tray 10 have a shape extending in a single direction. In the example shown in FIGS. 1 and 4 , the food accommodating recesses 11 of the tray 10 are formed in plural according to a state in which the longitudinal direction is arranged in parallel.

More specifically, the tray 10 includes, on the upper surface side, the accommodating portion 14 that is surrounded by a peripheral wall portion 10a provided along a rectangular peripheral portion, and that is arranged one level below the upper end of the peripheral wall portion 10a. The accommodating part 14 partitions the central part by the partition wall 13a parallel to the short-side direction, and is provided with a pair (2 places) of accommodating partitions 13 on the left and right sides. In the pair of accommodating sections 13, a plurality of food accommodating recesses 11 are respectively arranged in such a manner that the long-side direction is parallel to the long-side direction of the tray 10 (six in the example of FIG. 1), and are partitioned by partition walls 11b. , according to the state of being arranged in the short-side direction of the tray 10 , symmetrically arranged on both sides of the partition wall 13 a of the clamping area.

As described above, the tray 10 of the present embodiment preferably includes a pair of storage sections 13 formed by arranging the food storage recesses 11 in a state in which the food storage recesses 11 are arranged in parallel in the longitudinal direction. . A pair of accommodating partitions 13 are symmetrically arranged on the two sides of the partition wall 13a of the clamping area. Using the pair of accommodating partitions 13, the tray 10 is provided with an accommodating portion 14 having 12 food accommodating recesses 11 on its upper surface. .

Each food accommodating concave portion 11 has a flat shape suitable for accommodating the food 50 before frying, for example, about 95 to 180 mm in length in the longitudinal direction and about 33 to 50 mm in width in the short side direction, and has, for example, a flat shape of 14 to 14 mm. A recessed part with a depth of about 25mm. This size is suitable for accommodating, for example, the shrimp 50 for frying before frying.

As shown in FIG. 3 , the surface of the food 50 accommodated in the food accommodating concave portion 11 is covered with the coating slurry 60 . The slurry coating the surface of the food material 50 is referred to as a "coated portion 51". Each of the frozen foods for frying has a retained liquid 52 that is continuous with the covering portion 51 and retained in the bottom surface portion 11 a of the food-material storage recess 11 . In the present specification, "coating slurry" and "retentate" are not necessarily liquid, and include solids that freeze a liquid. The retentate corresponds to the above-mentioned second coating slurry.

As shown in FIGS. 2 and 3 , the covering portion 51 preferably covers the surface of the food material 50 continuously from the viewpoint of suppressing the decrease in the moisture content of the food material 50 . The so-called "continuously covering" refers to covering according to the surface expansion. For example, the case where the coating is discontinuous in the direction along the surface of the food material 50, specifically, the adhesion state such as line, dot, drop, mesh, etc., is not included in the case of "continuous coating". When the frozen food 55 for frying placed in the container is viewed from above, the area of the portion of the surface of the food material 50 covered by the covering portion 51 is preferably 70% or more, more preferably 80% or more, and particularly preferably 90% or more. Here, when the ingredient 50 for frying is shrimp, the area of the portion where the edible powder is not adhered is evaluated by excluding the shell-coated portion and the tail on the body surface of the shrimp.

The retentate 52 is frozen in a state retained in the bottom surface portion 11 a of the food-receiving recess 11 of the tray 10 . The term "the retentate 52 is continuous with the covering portion 51 of the food 50" refers to a state in which the covering portion 51 and the retentate 52 are integrated or connected. Since the retentate 52 is in a continuous state with the covering portion 51 of the food 50, when the frozen food 25 for frying is taken out from the tray 10 in a frozen state, the covering portion 51 and the retentate 52 can be taken out while maintaining the combined state of the covering portion 51 and the retentate 52. The composition system of the slurry constituting the retentate 52 and the coating portion 51 may be the same or different.

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 retentate 52 is retained in the food-receiving recess 11 in the container, and by making the retentate 52 continuous with the covering portion 51, an appearance with a sense of weight can be easily obtained (preferably a so-called "flower"). "open state" tempura-like appearance) fried food. In particular, if the ingredients 50 coated with the slurry are placed on the container, the weight of the ingredients 50 may cause the part of the coating liquid between the bottom surface of the container and the ingredients 50 to become thinner, which may be easily broken during frying. On the other hand, in the present invention, the above phenomenon can be easily prevented by keeping the coating liquid on the bottom surface portion 11a, and the cracking of the top coat during frying can be easily prevented.

In the present embodiment, the shrimps 50 (refer to FIGS. 2 and 3 ), which are the ingredients for frying before frying, stored in the tray 10 are, as described above, removed from the shells and intestines to expose the shrimp body portion 50a. And the shell part 50b of the sixth abdominal segment and the shrimp tail part 50c which are a part of the abdominal segment of the shrimp 50 are accommodated in the state which remained. In addition, in the shrimp 50, as described in Japanese Patent Application No. 2018-229672, a coating portion 51 composed of a slurry containing flour and water is attached to the surface of the shrimp body portion 50a, and then the coating portion 51 is attached to the outer surface of the slurry 51. , and the edible powder other than bread flour adheres, and freezes in a state where the retentate 52 (refer to FIG. 3 and FIG. 6 ) composed of the second slurry is further adhered.

As shown in FIGS. 1 and 4 , the tray 10 is attached to the bottom surface 11 a of the food accommodating concave portion 11 , and a plurality of concave portions 12 are provided at the position of the food for frying, and the stagnant liquid 52 exists in the concave portions 12 . In this specification, the term "recess" refers to a recess formed on the bottom surface of the food-receiving recess, which is different from the food-receiving recess. The retentate 52 existing in the concave portion 12 forms the surface convex portion of the coating material of the fried food obtained from the frozen food for frying. From the viewpoint of easily obtaining a tempura-like appearance and food texture, and from the viewpoint of easily obtaining an anchor effect, the recesses 12 are preferably formed to be dispersed and formed on the bottom surface 11a of the food-receiving recess 11 . When a plurality of concave portions 12 exist, the retentate 52 may exist in all the concave portions 12 or only in a part of the concave portions 12 . In the present embodiment, the concave portion 12 is an anchor portion forming concave portion formed in the bottom surface portion 11a of the food accommodating concave portion 11 for accommodating the shrimp 50 (see FIG. 2 ), which can be formed on the frozen food 25 in a frozen state for preventing the The anchor protrusion 53 (refer to FIG. 11( a )) is displaced in position by the retained fluid 52 (refer to FIGS. 3 and 6 ).

The concave portion 12 preferably has, for example, a linear shape, a mesh shape, a dot shape, a drop shape, an indeterminate shape, or a combination of these shapes when the tray 10 is viewed in plan, from the viewpoint of an excellent sense of volume of the obtained fried food. , From the viewpoint of easily obtaining a tempura-like appearance, it is more preferable to have a linear shape, a mesh shape, a dot shape, a drop shape, or a combination thereof. The linear system may be arbitrarily linear or curvilinear, and may be continuous or discontinuous. The linear shape also includes the short strip shape described later. A dripping shape is a shape that is shorter than a linear shape but longer than a dotted shape. In the example shown in FIGS. 1 and 4 , the concave portion 12 is a dot-shaped, drop-shaped, circular, or egg-shaped concave portion. In addition, the recessed part 12 does not necessarily exist in plural. For example, when the concave portion 12 is formed as a continuous linear concave portion such as a twisted curve shape or a mesh shape, and the entirety of the concave portion 11 a is formed, the concave portion 12 is counted as a single one.

By providing the concave portion 12 in which the retentate 52 exists and making the retentate 52 continue to the covering portion 51, in addition to the appearance and taste of the fried food having an excellent sense of volume, the frozen retentate 52 can be more easily obtained. The anchor protrusion can prevent the frozen food 25 for frying from being displaced in the container 10 during the conveying process, so it is preferable. In the present embodiment, the concave portion 12 is preferably formed as a concave portion having a width or diameter B: 1.9 to 15.0 mm and a depth D: 1.5 to 3.5 mm (see FIG. 5 ). By being within this range, the anchor protrusion 53 formed by the retentate 52 at the time of freezing formed in the recessed portion 12 can be used to more reliably exhibit the function of preventing positional displacement. In addition, even when the top coat is thickened, it is possible to easily prevent the top coat from breaking during transportation and storage, prevent the top coat from frying, or improve the appearance of the top coat after frying. In addition, if the depth of the concave portion 12 is greater than a certain level, the effect of allowing the frying food 50 to stand still in the food-material accommodating concave portion 11 is excellent, so it is preferable; The portion 53 is not easily damaged, so it is preferable. Here, the width or diameter B of the concave portion 12 refers to the diameter when the concave portion 12 is circular in plan view of the shape of the tray 10 ; when the concave portion 12 has a longitudinal direction in the plan view of the shape of the tray 10 , then Refers to the width in the direction orthogonal to its longitudinal direction; when it is neither a circle nor a shape with a longitudinal direction, it means the diameter of the circle converted from its area to the area of the circle. The above-mentioned width B refers to the maximum width in one concave portion 12 when the above-mentioned width is in the longitudinal direction of one concave portion 12 when the above-mentioned width is different in the shape of the tray 10 in plan view. The above-mentioned width or diameter B and depth D may be the same or different in each of the plurality of recesses 12 . When the above-mentioned width or diameter B and depth D are different among the plurality of concave portions 12, it is preferable that the average value of all the concave portions 12 existing in the tray 10 is within the above-mentioned range. From the viewpoint of the function of preventing positional deviation by utilizing the above-mentioned anchor protrusions, and the appearance and food texture of excellent weight, it is particularly preferable that the width or diameter B of all the recesses 12 is in the range of 1.9 to 15.0 mm, and the depth D is 1.5 ~3.5mm range. The width or diameter B may be, for example, 5.0 to 8.0 mm. In the present embodiment, when a plurality of recesses 12 exist in one food storage recess 11, from the viewpoint of the anchor effect and appearance, the number of recesses in one food storage recess 11 is preferably 7 or more and 30 below, more preferably 8 or more and 25 or less, and particularly preferably 9 or more and 20 or less.

From the viewpoints of obtaining an excellent weighty appearance and enhancing the anchor effect, it is preferable that the plurality of recesses 12 not all have the same shape in plan view, but a shape that is a combination of a plurality of shapes in plan view. An example of a combination of a plurality of top-view shapes can be, for example, the combination of a circular point shape and a more elongated drop shape as shown in Figure 4, but it is not limited to this, and it can also be a linear shape Or a suitable combination such as a dripping combination. Moreover, when the concave portion 12 has a long shape in one direction, such as a linear shape or a drop shape, the longitudinal direction of each concave portion 12 having this shape in a plan view of the tray 10 may be the same or different. In the form shown in FIG. 4 , the drop-shaped recesses 12 are not aligned in the longitudinal direction of the plan view, whereby the appearance of the obtained fried food can have a natural three-dimensional effect. For example, in a case where one food-receiving recess 11 has a plurality of recesses 12, among the plurality of recesses 12, the area of the recess 12 having the largest area in plan view is S1, and the area of the recess 12 having the narrowest area is S2. From the viewpoint of a natural three-dimensional effect, the S1/S2 ratio is 1.0 or more, preferably 1.2 or more and 12 or less, and particularly preferably 1.8 or more and 6 or less. In addition, among the plurality of recessed portions 12, when a plurality of them have a plan view shape having a longitudinal direction, the longitudinal direction of each recessed portion 12 may be the same or different.

Furthermore, when a plurality of concave portions 12 are provided in one food accommodating concave portion 11, from the viewpoint that the appearance of the fried food can have a natural three-dimensional effect, it is preferable that the depth of the plurality of concave portions 12 are different, and it is more preferable to have the concave portions 12. Plural recesses 12 having different areas and depths. For example, relative to one concave portion 12 , the food-receiving concave portion 11 may be provided with other concave portions 12 with smaller areas and depths, or may be provided with other concave portions 12 with larger areas and smaller depths. When a plurality of concave portions 12 are provided in one food material storage concave portion 11, the depth of the deepest concave portion 12 among the plurality of concave portions 12 is set to D1, and the depth of the shallowest concave portion 12 is set to D2, from the viewpoint of natural three-dimensional feeling. The D1/D2 ratio is 1.0 or more, preferably 1.1 or more and 8 or less, and more preferably 1.2 or more and 6 or less. In addition, as will be described later, when there are irregularities on the bottom surface of one recessed portion 12 and the depth is not constant, the “depth” here refers to the maximum depth of the recessed portion 12 .

As shown in FIG. 3 , it is preferable that the recessed portion 12 has a shape narrowed downward in a side view of the tray 10 . Specifically, in the side view of the tray 10, the recessed portion 12 has a shape in which at least a part of the recessed portion 12 from the base portion 12b to the bottommost portion 12a is reduced in width (the length in the X-direction is reduced in the example shown in FIG. 3). On the other hand, it is preferable that the recessed part 12 does not have a part whose width becomes wider from the base part 12b toward the bottommost part 12a. From the viewpoint of natural three-dimensional appearance of the appearance of the fried food, the concave portion 12 preferably has a curved inner surface.

As shown in FIG. 4 , the concave portion 12 is formed at the portion of the food material for frying of the bottom surface portion 11 a of the food material storage concave portion 11 when the tray 10 is viewed in plan. In the width direction (X direction in FIG. 3 ) of the food accommodating concave portion 11 or the longitudinal direction orthogonal thereto, the concave portion 12 is formed at the center portion of the bottom surface portion 11a, on both sides of the center portion in the bottom surface portion 11a , there may be a portion where the concave portion 12 is not formed. In the example shown in FIG. 4 and FIG. 5, the recessed part 12 is formed in the center part of the width direction of the bottom surface part 11a. In this case, the ratio (L ₁ /L _{2 ) (L 1 /L 2 ) (see FIG. 5 ) of the length L 1} of the portion where the concave portion 12 is formed in the bottom surface portion 11a to the length L ₂ in the width direction is preferably 0.10 or more and 0.96 or less. Here, "the length of the portion where the recessed portion 12 is formed" refers to the length between the two ends of the portion where the recessed portion 12 is formed, and includes the length of the portion where the recessed portion 12 is not formed between the recessed portions 12 in the width direction. In addition, when L ₁ /L _{2 is different} along the longitudinal direction of the food-receiving recess 11 , _{the average value of the above-mentioned L 1} /L ₂ is preferably within the above-mentioned range, and more preferably, L ₁ /L ₂ includes the food material The entire longitudinal direction of the accommodating recess 11 is within the above-mentioned range. When the concave portion 12 is formed in the center portion of the bottom surface portion 11a in the longitudinal direction of the food-receiving concave portion 11, the ratio of the length of the portion where the concave portion is not formed is preferably 0.10 or more and 0.96 or less among the lengths of the bottom surface portion in the longitudinal direction. within the range. In addition, in the example shown in FIG. 4, in the bottom surface part 11a of the foodstuff storage recessed part 11, the part other than the recessed part 12 is formed as a continuous flat surface, but it is not limited to this.

As shown in FIGS. 3 and 5 , from the viewpoint of enhancing the strength of the container, it is preferable that the food accommodating recess 11 has a shape narrowed downward in a cross-sectional view orthogonal to the longitudinal direction. As shown in FIG. 5 , the bottom surface portion 11a of the food-receiving concave portion 11 and the joint angle portion with the side surface portion 11e are chamfered by the concave curved surface 11f. Moreover, it is preferable that the food-material storage recessed part 11 is formed in the cross-sectional view along the longitudinal direction, and is similarly formed in the shape which narrows toward the downward direction. The concave portions 12 are preferably arranged in a distributed manner in the inner region surrounded by the concave curved surface 11f to form the bottom surface portion 11a, or as shown in FIG. And the inner concave region 21c which is curved in a concave shape. Thereby, when frying the frozen food 25 for frying to which the retentate 52 has adhered, it is possible to further approximate the appearance of a random volume like "flower blooming" as if the coating slurry was manually operated by a master.

As shown in FIGS. 1 and 4 , a narrow portion 11c continuous with the food accommodating concave portion 11 and gradually narrowing as it approaches the partition wall 13a in plan view is provided at the end portion of each food accommodating recess 11 on the side of the partition wall 13a . The narrow portion 11c is designed to include a portion that gradually slopes obliquely upward in a direction away from the food storage recess 11 when the tray 10 is viewed from the side of the food storage recess 11 orthogonal to the longitudinal direction. A pair of locking protruding walls 11d are provided on both sides of the narrow width portion 11c. The narrow width portion 11c is a shell portion placing portion on which the shell portion 50b of the sixth abdominal segment of the shrimp is placed when the food material is shrimp. Furthermore, in the food accommodating concave portion 11 provided with the narrow width portion 11c and the locking protruding wall 11d, the end portion on the side of the partition wall 13a and the region between the partition wall 13a are formed one level higher than the bottom surface portion 11a of the food accommodating concave portion 11 The flat tail mounting portion 15.

When the ingredients 50 are shrimps, the shrimps 50 before frying are arranged with their backs facing upward, and the shrimp body portion 50a is placed in each of the ingredient receiving recesses 11, and the shell portion 50b of the sixth abdominal segment is locked at the same time. A pair of locking protruding walls 11d is placed on the narrow portion 11c, and the shrimp tail portion 50c is fanned out and placed in the tail placement portion 15. Frozen food 55 for frying in a container (refer to FIG. 2 ). The locking protruding wall 11d is formed so as to be able to support the end of the food material 50 for frying from the side. Because in this state, the contact surface between the coating portion and the retentate will not be displaced, so that the coating liquid can be more easily retained on the ventral side of the shrimp 50 before frying, and a bulky appearance can be easily obtained.

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.

That is, according to the present embodiment, the shrimps 50 of the food for frying are attached to the outer surface of the coating layer formed by the coating liquid (covering portion) 51, and the frozen object is formed in a state where the retentate liquid 52 is further adhered, and the tray 10 is attached to the The bottom surface 11a of the food accommodating concave portion 11 for accommodating the shrimp 50 is provided with an anchor portion forming concave portion 12 (which forms an anchor protrusion 53 on the frozen food 25 for preventing positional displacement due to the retained liquid 52). Thus, according to the present embodiment, the lingering liquid 52 frozen and solidified in the food accommodating concave portion 11 is firmly locked in the food accommodating concave portion 11, and the anchor function for preventing positional displacement is exhibited. Therefore, in the food accommodating concave portion 11 The entirety of the frozen food 25 accommodated in the center can be more effectively prevented from being displaced in the food accommodating concave portion 11 by using the anchor function, and a high-quality pre-frying frozen product can be obtained.

Furthermore, in this way, when frying the frozen food for frying to which the retained liquid 52 has adhered through the anchor portion forming recesses 12 preferably in the shape of a line, a spot, a drop, a circle, or an egg, the food is fried. The deep-fried ingredients for frying can more easily become the appearance of random volume like "flowers blooming", as if the chef manually scatters and coats the slurry.

As described above, according to the tray 10 or the tray product for frozen food (frozen food placed in the container) 55 of the present embodiment, the retained liquid 52 can be used to effectively prevent the pre-frying stored in the food storage recess 11 in the frozen state. When the entire frozen food for frying 25 is displaced in the food-material storage recess 11 , it is possible to obtain a high-quality frozen product for frying before frying.

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 non-fried food 50 is covered with the slurry, and the positional displacement and the cracking of the coating material can be prevented. Therefore, the tray product for frozen food (frozen food placed in a container) 55 does not need to be repackaged for frying ingredients 50 during the manufacturing, transportation and storage process, and can be carried out by a single tray 10, which can reduce the number of packaging renewing steps. , Prevent damage to frying ingredients due to packaging renewal, prevent frozen frying ingredients from melting, and reduce packaging materials. In order to further improve the workability, in the present embodiment, the shrimp 50 of the fried food material to which the coating liquid 51 and the edible powder have adhered to the surface is preferably placed in a pre-frozen state and placed on the second coating liquid ( The bottom surface portion 11a of the food-receiving concave portion 11 of the retentate) 52 .

In addition, in this embodiment, by adhering edible powder other than bread flour to the surface of the covering portion 51, the fluidity of the coating liquid can be more easily suppressed during the production of frozen food, and the appearance with a sense of weight can be easily obtained during frying, so it is preferable . In addition, by attaching the retentate 52 to the coating portion 51 , an appearance with a sense of weight can be obtained more easily, and when flour or starch is used as the edible powder, the powdery eating feeling caused by these can be more effectively suppressed. The retentate liquid 52 may have the same composition or a different composition from that of the coating slurry 51 constituting the coating portion 51 .

Fig. 7 shows a tray 20 for deep-fried frozen food according to another preferred embodiment of the present invention. In addition, regarding the tray 20 of another embodiment shown in FIG. 7 , the description will mainly focus on the components different from the above-mentioned embodiment of the deep-fried frozen food tray 10 . The description of the tray 10 related to the above-described embodiment can be appropriately applied to the components not specifically described. In addition, the parts other than those described later, for example, the above-mentioned description of the food storage recess 11 , the bottom surface 11 a , and the recess 12 can be applied to the description of the food storage recess 21 , the bottom surface 21 a , and the recess 22 , respectively.

The tray 20 of another embodiment shown in FIG. 7 is provided with a recess 22 on the bottom surface 21a of each food accommodating recess 21. The recess 22 is shown in FIGS. The food accommodating recesses 21 are staggered in two rows in the width direction (X direction in FIG. 8 ) at intervals in the longitudinal direction of the food accommodating recesses 21 . It is preferable that the short strip-shaped concave portion 22 a has a longitudinal direction in the width direction X of the food storage concave portion 21 or a direction inclined X with respect to the width direction in the plan view shape of the tray 20 . The so-called "mainly contained" means that the number of the recesses 22a accounts for half of the number of the recesses 22, preferably more than 60%, more preferably more than 70%. In the present embodiment, the concave portion 22 is an anchor portion forming concave portion capable of forming an anchor protrusion 53 (see FIG. 11( a )) for preventing positional displacement due to the retained liquid 52 in the frozen food 25 ′ in a frozen state. .

The recessed portion 22a is formed at the center portion in the width direction of the food storage recessed portion 21, and is arranged so as to overlap in the longitudinal direction of the food storage recessed portion 21 by forming the center side portion over the center portion. The concave portion 22 provided on the bottom surface portion 21a of the food-receiving concave portion 21 may preferably include, for example, a spot-shaped, drop-shaped, circular, rectangular, oval, or indeterminate-shaped concave portion 22b. Generally, in the plan view of the tray 20, it is preferable that the length in the longitudinal direction of the concave portion 22b is shorter than that of the concave portion 22a.

FIG. 9 is a schematic perspective view of the bottom surface portion 21 a and the narrow width portion shown in FIG. 7 . From the viewpoint that the obtained fried food can present a natural three-dimensional effect, as shown in FIG. 9 and FIG. 8( a ), in the tray 20 viewed from a plan view, the concave portion 22a has a width W along the longitudinal direction of the concave portion 22a. ' (refer to Fig. 8(a)) is not a fixed shape. Here, the "width W'" refers to the width in the direction orthogonal to the longitudinal direction of the recessed portion 22a when the tray 20 is viewed in plan. In the present embodiment, the width W' is the maximum width of one concave portion 22a, and is preferably 1.9 to 15.0 mm, for example. As a shape in which the width W' (refer to FIG. 8(a) ) of the recessed portion 22a in the longitudinal direction is not constant, for example, when the tray 20 is viewed in plan, the recessed portion 22a has a narrow portion (thin width) in the middle of the longitudinal direction. waist), or conversely a widened portion, or a shape with a flexure. As shown in FIGS. 9 and 8( a ), from the viewpoint of the natural three-dimensional appearance of the fried food appearance, it is preferable that the shape of the recessed portion 22 a is different from the shape of the tray 20 in plan view. When the tray 20 is viewed from above, _{the ratio L 3 /W' of the longitudinal length L 3} (not shown) to the width W' of the recess 22 a is preferably 1.2 or more and 15 or less, more preferably 2 or more and 12 or less.

Furthermore, it is preferable that the recessed part 22a has a shape whose depth is not constant along the longitudinal direction, from the viewpoint that the obtained fried food can exhibit a natural three-dimensional feeling. In the present embodiment, the depth D' of the concave portion 22 (the maximum depth of one concave portion 22, not shown) including the concave portion 22a and the concave portion 22b is preferably 1.5 to 3.0 mm, for example.

W' and L ₃ /W' listed above are preferably the average value of a plurality of concave portions 22a in one food material receiving concave portion, and more preferably are the values that all concave portions 22a in one food material receiving concave portion can satisfy. In addition, D' is preferably an average value of a plurality of concave portions 22 in one food-material-accommodating concave portion, and more preferably a value that can be satisfied by all concave portions 22 in one food-material-accommodating concave portion.

Furthermore, in the tray 20 for deep-frying frozen food according to another embodiment shown in FIG. 7, the concave portion 22 is fastened to the bottom surface portion 21a of the food-receiving concave portion 21, and is provided in a flat frame-shaped region 21b surrounded by a peripheral portion. In the inner concave region 21c which is concavely curved (refer to FIG. 8( c ) and FIG. 9 ). As shown in FIGS. 8( a ) and 9 , when the inner concave region 21 c is viewed in plan, the end edge 21 f of the inner concave region 21 c along the longitudinal direction is located between the concave portions 22 a on the side of the end edge, A portion 22e recessed toward the inner side in the width direction X is provided. By forming in this way, the stagnant liquid is easily overflowed from the concave portion 22e of the inner concave region 21c, so that the obtained fried food can more easily obtain a natural three-dimensional feeling. In addition, in the tray 20 for deep-fried frozen food according to another embodiment shown in FIG. 7 , the partition wall separating the accommodating portion 14 from left to right, or the flat tail portion placing portion 15 adjacent thereto, is not provided, and the accommodating portion 14 is not provided. The middle portion between the left and right storage partitions 13 is formed with a rounded curved surface shape and a partition recess 13b (refer to FIG. 8(b) ) that is one level lower than the concave shape. Thereby, the strength of the tray can be increased.

Using the tray 20 of another embodiment shown in FIG. 7 , it is also possible to achieve a weighty appearance and prevent breakage caused by the frozen and solidified residual liquid 52 in the food accommodating concave portion 21 . In addition, the anchor protrusions 53 formed by the stagnant liquid 52 in the anchor-forming recesses 22 are firmly locked in the food-receiving recesses 11, and the anchor function for preventing positional displacement can be exerted, so that the food-receiving recesses 21 are accommodated in the food-receiving recesses 21. The whole of the frozen food 25' can more effectively use the anchoring machine to avoid positional displacement in the food accommodating concave portion 21, and can achieve the same function and effect as the tray 10 for deep-fried frozen food of the above-mentioned embodiment.

Furthermore, in particular, the anchor portion forming recesses 22 for forming the anchor protrusions 53 in the frozen food 25' mainly include the recesses 22a which are arranged in a staggered arrangement and have a shape of random zigzag short strips. The contact area between the anchor protrusion 53 and the anchor part forming recess 22 is larger than that in the case of using the tray 10 shown in FIG. 1 , and the anchor function of preventing positional displacement can be more effectively exerted. In addition, by making the appearance of the obtained tempura more three-dimensional, it can be closer to the blooming state handmade by a master.

Therefore, according to another embodiment shown in FIG. 7, the frozen food 25' for frying taken out from the tray 20 becomes the form shown in FIG.11(a).

In addition, in each embodiment shown in FIG. 1 and FIG. 7, the example of the coating|coated slurry which comprises the coating part 51 and the retentate 52 is the following structure, for example. What is necessary is just to contain flour and water as long as the coating liquid system contains arbitrary components in the range which does not inhibit the effect of obtaining a tempura-like appearance. As the flour, high-gluten flour, medium-gluten flour, and low-gluten flour are known, and from the viewpoint of obtaining a crispy fried food, low-gluten flour is preferred. Other ingredients other than flour and water in the coating liquid include, for example, baking powder, starches, sugars, sugar alcohols, polysaccharides, emulsifiers, egg whites, egg yolks, whole eggs, salt and other seasonings ; Spices, spice, carbonated water, vinegar, etc. Examples of starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch. These starches may be unprocessed starches or processed starches. The modified starch can be, for example, one that has been subjected to alpha, etherification, esterification, cross-linking, oxidation, and the like. Esterified starch system includes: phosphorylated starch, phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch , oxidized starch, hydroxypropyl starch, hydroxypropyl phosphoric acid cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, etc.

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.

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 coating portion 51 has edible powder other than bread flour adhered to the surface thereof. Thereby, the apparent viscosity of the covering portion 51 is increased to reduce the fluidity of the covering portion 51, and the shape of the top coat of the frozen food for frying can be easily prevented from falling down due to the covering portion 51. From the viewpoint of easily obtaining a tempura-like food without foreign matter such as bread flour, the edible powder is preferably at least one selected from cereal flours, starches, and powdered oils and fats. In particular, when the edible powder has powdered oil and fat, it is preferable because the obtained fried food has a lighter texture. From the viewpoint of satisfactorily balancing the texture and appearance, it is preferable to use powdered oils and fats, and grain flour. Mixed powder of at least one selected from starch and starch. On the other hand, it is preferable that no edible powder adheres to the surface of the retentate 52 from the viewpoint that the covering portion and the retentate retained on the bottom surface of the food-material storage recess are easily continuous.

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 retentate 52 and the covering portion 51 do not adhere to the surfaces of the retentate 52 and the covering portion 51 , which are covered with visible foreign matter derived from the slurries. In addition to bread flour, fried crumbs, and winter flour, such foreign matter can also include noodles such as spaghetti; noodles derived from flour such as wonton wrappers; nuts such as almonds and sesame seeds; Dessert cakes such as shellfish and slag cakes; processed products other than corn flakes, rice, buckwheat rice and other cereals or their flours. In addition, as will be described later, the edible powder used in the present embodiment does not belong to such foreign matter.

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.

The edible powder is preferably 90% by mass or more, and more preferably 95% by mass, from the viewpoint of adhering to the coating portion 51 and reducing the fluidity of the coating slurry constituting the coating portion 51. All of the above, 99% by mass or more of the best system, and 100% by mass of the best system. In particular, when the edible powder is composed of starches or oils and fats, from the same viewpoint as above, it is preferable to pass 90% by mass or more of the sieve with openings of 35 meshes (420 μm), more preferably 95% by mass. All of the above, 99% by mass or more of the best system, and 100% by mass of the best system. The measurement conditions for the throughput of the sieve are preferably in the range of room temperature 25~30°C and relative humidity 20~30%, using an electric sieve shaker AS200 aplitude70 (manufactured by Retsch), 100g is sieved, And the sieving time was set to 5 minutes.

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.

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.

In the first step, the slurry is placed on the bottom surface portion 11a (or 21a) of the food-material storage recess 11 (or 21) to form a retentate 52. It is preferable to arrange|position so that the coating liquid may exist in the recessed part 12 (or 22) of the bottom surface part 11a (or 21a). The amount of the coating liquid used in the first step is preferably 5 parts by mass or more relative to 100 parts by mass of the ingredients for frying 50, from the viewpoint of the effect of improving the sense of volume and the anchor effect; From the viewpoint of uneven heating during frying due to the thickness difference between the bottom surface portion 11a (or 21a) side portion of the frozen food for frying (or 21a) and the upper portion of the covering portion, the content is preferably 40 parts by mass or less. . From this viewpoint, the usage-amount of the coating liquid obtained in the first step is more preferably 10 parts by mass or more and 30 parts by mass or less with respect to 100 parts by mass of the ingredients for frying 50 . From the viewpoint of making the retentate 52 and the covering portion 51 continuous, the slurry is preferably disposed not only in the concave portion 12 on the bottom surface of the food-receiving concave portion, but also around the continuous concave portion 12 . For example, as shown in FIG. 6 , in each food accommodating recess 11 , for example, a flexibly deformable squeeze bottle container 56 is used to supply the retentate 52 to the bottom surface portion 11 a (or 21 a ) where the recess 12 (or 22 ) is formed.

In the second step, the surface of the non-heated frying food 50 is coated with the slurry to obtain the coated portion 51 . The method of coating the foodstuff 50 with the grout may include, for example, methods such as dipping the foodstuff 50 in the grout, applying the grout on the surface of the foodstuff 50 , and mixing the grout and the foodstuff 50 . From the viewpoint of reducing the reduction in the moisture content of the fried food ingredients 50 , the covering portion 51 preferably covers the ingredients 50 continuously. From the viewpoint of improving the food texture, etc., the amount of the coating liquid adhering to the food material 50 is usually preferably 10 parts by mass or more, more preferably 20 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the food material.

In the second step, it is preferable to adhere flour or processed starch to the surface of the food material 50 from the viewpoint of improving the adhesion between the food material 50 and the coating liquid before coating the food material 50 with the coating liquid. The powder directly adhering to the food material 50 before adhering the coating liquid is also referred to as "hand powder" hereinafter. As the flour used for hand flour, high-gluten flour, medium-gluten flour, and low-gluten flour are known, and from the viewpoint of obtaining a crispy fried food, low-gluten flour is preferred. As the modified starch, for example, the modified starch described for the coating liquid is mentioned, and from the viewpoint of improving the adhesiveness between the food 50 and the coating portion 51, it is preferable to use starch acetate. From the viewpoint of improving the adhesion between the coating liquid and the food material 50 using the hand flour, it is more preferable to use a mixed powder of modified starch and flour as the hand flour. When a mixed powder of modified starch and flour is used in order to improve the function of hand flour, the amount of flour is preferably 3 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of modified starch.

From the viewpoints of improving the adhesiveness between the ingredients 50 and the coating liquid, and from the viewpoint of food texture, etc., the amount of the hand powder to adhere to the ingredients 50 is usually preferably 1 part by mass or more and more per 100 parts by mass of the ingredients. Preferably 3 parts by mass or more and 10 parts by mass or less.

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 food material 50 to which the slurry has adhered, specifically, the outer surface of the coating portion 51 . The edible powder is directly attached to the coating layer of the coated shrimp 50 . The edible powder may be adhered to a part of the outer surface of the coating layer, or may be attached to the entire outer surface, but is preferably substantially attached to the entire surface from the viewpoint of reliably preventing the collapse of the shape of the shrimp coat due to the flow of the coating liquid 51 . The amount for adhering the edible powder to the coating liquid is preferably 5 parts by mass or more relative to 100 parts by mass of the ingredients, from the viewpoint of easily preventing the coating portion 51 from flowing down effectively, and from the viewpoint of being less likely to give a powdery taste. , preferably 30 parts by mass or less with respect to 100 parts by mass of ingredients. From this viewpoint, the amount of adhering the edible powder to the slurry is more preferably 10 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the food material.

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 shrimp 50 belonging to the frying material to which the covering portion 51 and optional edible powder are adhered to the surface of the shrimp body portion 50a is placed on the surface of the shrimp body portion 50a as described above. In the bottom surface portion 11a of each food accommodating concave portion 11 to which the retentate 52 is supplied, the shell portion 50b of the sixth abdominal segment is placed on the narrow width portion 11c so as to be locked between the pair of locking protruding walls 11d, And the shrimp tail part 50c is accommodated in the tray 10 in the state in which the shrimp tail part 50c spreads in a fan shape and is mounted on the tail part mounting part 15. In the second step, the covering portion 51 covered with edible powder as necessary is preferably frozen in advance before being placed in the food-receiving concave portion 11 (or 21 ) from the viewpoint of operability. Thereby, the pair of locking protruding walls 11d can support one end of the shrimp from the side. In addition, when the filling is not shrimp, for example, when the fish fillet is cut in half, the fish tail can also be supported by the locking protruding wall 11d.

After the third step above, the food 50 to which the covering portion 51 and the retentate 52 have adhered together with the tray 10 (or 20 ) is frozen. In this way, it is possible to make the retention liquid 52 supplied to the bottom surface portion 11 a where the recessed portion 12 is formed in each of the food accommodating recesses 11 , and the coating portion 51 to be placed on the bottom surface portion 11 a to which the retention liquid 52 has been supplied and to which the coating portion 51 is attached. The shrimps 50 which are edible powdered ingredients for frying, and the frozen food for frying 55 (refer to FIG. 2 ) placed in a container in an integrated and frozen state. The frozen food 55 for frying placed in the container is preferably deep-fried in the frozen state from the viewpoint of preventing the collapse of the shape of the top coat and from the viewpoint that the fried food can be easily obtained without a thawing procedure. . The fried food of the present invention has a tempura-like appearance as described above, and can be eaten as tempura. In order to obtain the frozen food for frying which can be regarded as tempura, the frying temperature is preferably 160°C to 180°C, for example.

In particular, the frozen food 25' using the tray 20 shown in Fig. 7 (Fig. 11(a)) is fried, and the fried food 100' is as shown in Fig. 11(b). Compared with the case of using the tray 10 shown in FIG. 1 , it is more effective to obtain the appearance of tempura with a sense of volume like "flowers blooming" by manually operating the master to spread the coating slurry.

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.

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]

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%.

[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 bottom surface portion 11a of each food-receiving concave portion of the tray 10 shown in FIG. 1 in a range of 10 to 30 parts by mass relative to 100 parts by mass of the vannamei shrimp used in the second step to form retention. Liquid 52.

(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 starch 53%, flour 25%, starch 20%, other (baking powder, emulsifier, protein, seasoning) total 2%] in a mass ratio of 60:40 mixed powder. On the surface of the filling for frying, 5 parts of hand flour was sprinkled with respect to 100 parts of the filling. Then immerse the inner filling with the hand powder attached in the coating slurry, so that 30 parts of the coating slurry are attached to the outer surface of the inner filling relative to 100 parts of the inner filling, forming a covering part that continuously covers the outer surface of the inner filling that has been sprinkled with hand powder. 51. Furthermore, the above-mentioned mixed powder as edible powder was sprinkled on the entire outer surface of the coating portion 51 covering the filling for frying, so that 32 parts of the mixed powder was adhered to 100 parts of the filling on the outer surface of the coating portion 51 . Freeze at -30°C in this state.

(Step 3) The shrimp 50 with the coating portion 51 obtained in the second step was placed in the food-containing concave portion 11 in which the retentate 52 had been placed on the bottom surface of the first step as described above, and was frozen at -25°C. Thereby, the frozen food 55 for frying in the container of Example 1 was obtained.

The frozen food 25 in the frozen food for frying 55 placed in the container after being frozen for 1 day is deep-fried with frying oil (mixed oil of soybean oil and rapeseed oil) at 170° C. for 3 minutes in a frozen state to obtain Fried food 100 of Example 1. The photo is shown in Figure 10. As shown in FIG. 10 , the obtained fried food 100 had an appearance with a sufficient sense of volume. Moreover, the texture of both the coating and the filling of the obtained fried food was good.

[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)

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: Container (tray) 10a: Peripheral wall 11, 21: Ingredient storage recess 11a, 21a: Bottom face 11b: compartment wall 11c: Narrow part 11d: Locking the protruding wall 11e: side part 11f: Concave curved surface 12, 22, 22a, 22b: Recess 12a: Bottom 12b: base 13: Containment Zone 13a: Zone next door 13b: Partition recess 14: Containment Department 15: Tail mounting part 20: Coat the slurry 21b: Flat framed area 21c: Medial concave area 21f: end edge 22e: Recessed part 25, 25': frozen food 50: Ingredients for frying 50a: Shrimp body 50b: Shell part of sixth abdominal segment 50c: shrimp tail part 51: Coating slurry (covering part) 52: The second coating slurry (retentate) 53: Anchor protrusion 55: Frozen foods for frying in containers 56: Squeeze Bottle Containers 60: Coated slurry 100, 100': food

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: Container (tray)

10a: Peripheral wall

11: Ingredient storage recess

11a: Bottom face

11b: compartment wall

11c: Narrow part

11d: Locking the protruding wall

12: Recess

13: Containment Zone

13a: Zone next door

14: Containment Department

15: Tail mounting part

Claims (8)

A tray for deep-frying frozen food is provided with a food-receiving concave portion for receiving the food for frying in a frozen state; wherein, The above-mentioned food for frying is frozen in a state in which a coating liquid containing flour and water is attached to the surface, and then edible powder other than bread flour is attached to the outer surface to which the coating liquid is attached, and a second The state of the slurry; The bottom surface of the food accommodating concave portion for accommodating the frying food is provided with an anchor portion forming concave portion, and the anchor portion forming concave portion is formed on the frying food in a frozen state to prevent the second coating Anchor protrusions that are misaligned by grout. The tray for deep-fried frozen food according to claim 1, wherein the anchor portion is formed in the shape of a line, a mesh, a dot, a drop, or a combination of the concave portions, and is randomly arranged and formed in the food container. The bottom face of the recess. The tray for deep-frying frozen food according to claim 2, wherein the anchor portion forming recess is a recess having a width or diameter of 5.0 to 8.0 mm and a depth of 1.5 to 3.5 mm. The tray for deep-frying frozen food according to claim 1 or 2, wherein the food-material storage recesses are formed in plural in a state in which the longitudinal direction is arranged in parallel. A frozen food tray product for a frozen food that accommodates the above-mentioned fried food before frying in a frozen state in the food storage recess of the fried frozen food tray of any one of claims 1 to 4 Pallet products, of which, In each of the above-mentioned food accommodating recesses, the following are stored in an integrated and frozen state: the second slurry supplied to the bottom surface portion of the anchor portion forming recess; The bottom surface portion of the second coating liquid has the above-mentioned fried food material on which the coating liquid and the edible powder are adhered to the surface. The tray product for frozen food according to claim 5, wherein the food for frying to which the slurry and the edible powder are adhered to the surface is placed in a state where the second slurry is supplied in a pre-frozen state. bottom face. The tray product for frozen foods of Claim 5 whose said food material for frying is a frozen food for tempura. The tray product for frozen food according to any one of claims 5 to 7, wherein the food for frying is seafood, vegetables, fruits, seaweed, eggs, edible meat or processed food.

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