WO2021132146A1 - Aliment congelé emballé pour grande friture, procédé de fabrication d'aliment congelé emballé pour grande friture et plateau pour aliment congelé pour grande friture - Google Patents

Aliment congelé emballé pour grande friture, procédé de fabrication d'aliment congelé emballé pour grande friture et plateau pour aliment congelé pour grande friture Download PDF

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Publication number
WO2021132146A1
WO2021132146A1 PCT/JP2020/047654 JP2020047654W WO2021132146A1 WO 2021132146 A1 WO2021132146 A1 WO 2021132146A1 JP 2020047654 W JP2020047654 W JP 2020047654W WO 2021132146 A1 WO2021132146 A1 WO 2021132146A1
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WO
WIPO (PCT)
Prior art keywords
food
oil
frozen
recess
tray
Prior art date
Application number
PCT/JP2020/047654
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English (en)
Japanese (ja)
Inventor
雄太 宇根
道洋 青野
Original Assignee
マルハニチロ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2020157651A external-priority patent/JP6876858B1/ja
Priority claimed from JP2020157584A external-priority patent/JP6876857B1/ja
Application filed by マルハニチロ株式会社 filed Critical マルハニチロ株式会社
Publication of WO2021132146A1 publication Critical patent/WO2021132146A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • 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
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • 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
    • 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
    • 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

Definitions

  • the present invention relates to a frozen food for oil shavings in a container and a method for producing the same.
  • the present invention also relates to a tray for frozen foods for oil shavings, and more particularly to a tray for frozen foods for oil shavings that stores foodstuffs for oil shavings before oiling in a frozen state.
  • Oil-boiled foods such as tempura are made by adhering batter liquid to the surface of oil-battered foods. Since the work of preparing the ingredients and adhering the batter liquid is time-consuming, in recent years, there has been a demand for frozen foods for oil shavings, which are foods that are stored in a frozen state and can be eaten only by oiling.
  • Patent Document 1 describes a food for oil shaving in a container in which powdered clothing material is adhered to the surface of the food
  • Patent Document 2 describes a container (tray) in which frozen food for fried shrimp is individually stored in a food storage recess.
  • Frozen foods for fried shrimp are listed.
  • Tempura that uses batter liquid and does not use bread crumbs is preferred because of its voluminous appearance, but it is difficult to obtain a voluminous appearance when using non-oiled frozen foods because the batter liquid easily flows off. Therefore, the frozen food for tempura has been provided exclusively as the frozen food for oiling as described in Patent Document 3.
  • a storage tray for shrimp and a tray for shrimp material that store shrimp before oiling in a frozen state are known (for example, Patent Document 2 and Patent Document 4). reference).
  • These trays for frozen foods for oil pans are provided with a plurality of vertically long food storage recesses partitioned by a partition wall, and each of the food storage recesses stores the shrimp before the oil pan in a frozen state. It has become like.
  • the position of the shrimp is prevented from being displaced by locking the shell portion of the sixth abdominal segment at the vertically long end of each food storage recess.
  • the misalignment of the boundary between the body part and the shell part of the 6th abdominal segment, which is easily damaged, can be effectively suppressed, but to prevent the misalignment of the whole food for oiling. Is inadequate.
  • the present invention has a food material for oil butterfly, a batter liquid, and a container having a food material storage recess capable of individually storing the food material for oil butterfly, and the food material for oil butterfly and the batter liquid are placed in the food material storage recess.
  • the batter liquid is contained, and the batter liquid is used for oil basins in a container, which has a coating portion for coating the foodstuff for oil shaving, and a reservoir liquid which is continuous with the coating portion and is retained on the bottom surface of the foodstuff storage recess. It provides frozen foods.
  • the container has a plurality of recesses or continuous linear recesses in a portion of the bottom surface of the food storage recess where the oil-filled food is located, and the pool of the batter liquid is present in the recess. It is preferable to do so.
  • the container has a plurality of food material accommodating recesses capable of individually accommodating the oil syrup food material, and the oil sardine food material and the batter liquid are stored in each of the plurality of food material accommodating recesses.
  • the food material accommodating recess has a long shape in one direction, and has a pair of locking protrusions capable of laterally supporting the end portion of the oil filling food material at one end in the longitudinal direction of the shape. preferable.
  • edible powder other than bread crumbs adheres to the surface of the covering portion.
  • the present invention comprises a first step of pouring a batter liquid into the foodstuff storage recess in a container having a food material storage recess that can individually store the foodstuff for oiling.
  • the present invention provides a method for producing a frozen food for oil shaving, which comprises a step of freezing the batter liquid and the food for oil shavings stored in the food material storage recess obtained in the third step without oiling.
  • the present invention further provides a frozen food for oil shavings produced by the above production method.
  • the present invention provides a method for producing an oil-boiled food, in which the frozen food for oil-boiled food produced by the above-mentioned production method is oiled in a frozen state.
  • the present invention is a tray for frozen foods for oils, which stores the foods for oils before oiling in a frozen state, and has a food storage recess.
  • the foods for oils are a batter liquid containing flour and water. Is attached to the surface, then edible powder other than bread powder is attached to the outer surface to which the batter liquid is attached, and the food is frozen with the second batter liquid attached.
  • the anchor portion forming recess is arranged on the bottom surface of the food storage recess in a linear, mesh-like, dot-like, drop-like shape or a combination thereof. Is preferably formed.
  • the anchor portion forming recess is formed as a recess having a width or diameter of 1.9 to 15.0 mm and a depth of 1.5 to 3.5 mm. Is preferable.
  • a plurality of the food storage recesses are formed in a state of being arranged in parallel in the longitudinal direction.
  • the present invention is a frozen food tray product in which the oil-filled foodstuff before the oil bowl is stored in a frozen state in the foodstuff storage recess of the oil-filled frozen food tray.
  • a frozen food tray product in which the batter liquid and the oil-fed food to which the edible powder is attached are stored together in a frozen state.
  • the oil butterfly ingredient is a frozen food for tempura.
  • the foodstuff for oiling is seafood, vegetables, fruits, seaweeds, eggs, meat or processed foods.
  • FIG. 1 is a perspective view of a container (tray for frozen food for oil shavings) according to a preferred embodiment of the present invention.
  • FIG. 2 is a plan view illustrating a container-filled frozen food for oil shavings in which a non-oiled sardine food for oil shavings is stored in a frozen state in the food storage recess of the container.
  • FIG. 3 is an enlarged end view of the plan view of FIG. 2 along AA.
  • FIG. 4 is a plan view of a container (tray for frozen food for oil shavings) according to a preferred embodiment of the present invention.
  • FIG. 5 is an enlarged end view of the plan view of FIG. 4 along AA.
  • FIG. 6 is a schematic view showing an example of the first step of the manufacturing method of the present invention.
  • FIG. 1 is a perspective view of a container (tray for frozen food for oil shavings) according to a preferred embodiment of the present invention.
  • FIG. 2 is a plan view illustrating a container-filled frozen food
  • FIG. 7 is a plan view of a container (tray for frozen food for oil shaving) according to another preferred embodiment of the present invention.
  • FIG. 8 (a) is an enlarged plan view showing the food storage recess of the container (tray for frozen food for oil butterfly) according to another embodiment
  • FIG. 8 (b) is a plan view showing B- of FIG. 8 (a).
  • the end view along B, FIG. 8 (c) is the end view along CC of FIG. 8 (a).
  • FIG. 10 is a photograph showing the oil-rich food obtained in Example 1 of the present invention.
  • FIG. 11 (a) is a photograph illustrating the state before oiling of the frozen food for oiling taken out from the container (tray for frozen food for oiling) according to another embodiment, FIG. 11B is , It is a photograph which illustrates the oil freezing food obtained by oil freezing.
  • FIGS. 1 and 4 are views showing a state in which a plurality of frozen foods for oiling are stored in the tray 10.
  • the tray 10 is an example of a container in the container-filled frozen food for oil shavings 55 of the present embodiment, and is an example of a tray for frozen foods for oil shavings of the present embodiment.
  • the container-filled frozen food 55 of the present embodiment has a food storage recess that can individually store the oil food 50, the batter liquid 20, and the oil food 50. It has a container (tray) 10 having 11. "Individual storage of ingredients for oiling" means storing each unit of ingredients to be oiled, such as one shrimp and a piece of sweet potato or fillet fish.
  • the container 10 used in the present embodiment has a plurality of food material accommodating recesses 11, and each of the food material accommodating recesses 11 has a food material 50 housed in the food material accommodating recess 11.
  • freeze food for oil shavings simply refers to the individual foodstuffs with clothing contained in each food material storage recess
  • the term “frozen food for oil shavings in a container” refers to the container and its portion. Refers to those containing individual foodstuffs with clothing stored in each foodstuff storage recess in the container.
  • Examples of the food material 50 include seafood, vegetables, fruits, seaweeds, meat, eggs or processed foods.
  • Examples of seafood include fish, shellfish, shrimp, crabs, octopus, squid and the like.
  • Vegetables include onions, onions, gobos, carrots, pumpkins, spinach, pumpkins, eggplants, shiitake mushrooms, asparagus, peppers, green peas, corn, bricks, avocados, sweet potatoes, potatoes, taranome, udo, maitake mushrooms, matsutake mushrooms, and enoki mushrooms. , Shiitake mushrooms, etc.
  • fruits include apples, figs, bananas, strawberries, and persimmons.
  • seaweeds include wakame seaweed, seaweed, mozuku seaweed, and hijiki seaweed.
  • meat include chicken, livestock meat such as beef and pork, and whale meat.
  • processed foods include pastes, natto, cheese, and confectionery.
  • the food material 50 may be an unheated product or a heated product.
  • the tray 10 contains, for example, shrimp 50 before oiling (see FIGS. 2 and 3), preferably tempura, as a food for oiling before oiling. It is a tray that is stored in a frozen state as frozen food for use.
  • the shrimp 50 housed in the tray 10 is exposed to the body portion 50a by removing the shell and the back, and also with the shell portion 50b of the sixth abdominal segment, which is a part of the abdominal segment of the shrimp 50.
  • the tail part 50c is accommodated in a left state, and by preventing the batter liquid from flowing down during freezing, it has a tempura-like appearance, and is used for clothing and ingredients (for oil sardines).
  • an edible powder other than bread crumbs is attached to the batter layer 51 containing wheat flour and water that covers the surface of the ingredients. Frozen with the second batter liquid 52 further attached to the outer surface of the batter layer covering the surface so that it is contained and a tempura-like voluminous appearance can be obtained more easily. It has become.
  • the tray 10 of the present embodiment is a frozen food for oiling before oiling, which is stored in a frozen state by utilizing the second batter liquid 52 further adhering to the outer surface of the batter layer covering the surface.
  • the whole of 25 has a function of effectively preventing misalignment and making it possible to obtain a good quality frozen food for oiling shrimp.
  • the shape of the food material accommodating recess 11 corresponds to the shape of the food material 50.
  • 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 of the tray 10 include synthetic resins such as polyethylene (PE), polypropylene (PP), expanded styrene sheet (PSP), and polyethylene terephthalate (PET). It is preferable that the tray 10 is an injection-molded product made of synthetic resin in terms of ease of manufacture and the like. In the example shown in FIG.
  • the tray 10 has a horizontally long rectangular planar shape having a vertical width 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.
  • a plurality of food storage recesses 11 formed in one tray 10 have a long shape in one direction.
  • a plurality of food storage recesses 11 are arranged and arranged so that their longitudinal directions are parallel to each other.
  • the tray 10 is surrounded by a peripheral wall portion 10a provided along a rectangular peripheral edge portion on the upper surface side, and is arranged one step lower than the upper end portion of the peripheral wall portion 10a. It is equipped with 14.
  • the accommodating portion 14 is provided with a pair (two locations) of accommodating compartments 13 on both the left and right sides, the central portion of which is partitioned by the partition wall 13a parallel to the short side direction.
  • a plurality of food storage recesses 11 (six places in the example of FIG. 1) are arranged in the longitudinal direction parallel to the long side direction of the tray 10 and are partitioned by a partition wall 11b.
  • the trays 10 are arranged symmetrically on both sides of the partition wall 13a in a state of being arranged in the short side direction.
  • the tray 10 of the present embodiment preferably has a plurality of storage compartments 13 (six locations in the present embodiment) in which the food storage recesses 11 are arranged in parallel in the longitudinal direction. It has a pair.
  • the pair of storage compartments 13 are provided symmetrically on both sides of the compartment wall 13a, and the tray 10 has 12 food storage recesses 11 as a whole due to the pair of storage compartments 13.
  • the accommodating portion 14 is provided on the upper surface side.
  • Each of the foodstuff accommodating recesses 11 is vertically long, suitable for accommodating the foodstuff 50 before oiling, for example, having a length of about 95 to 180 mm in the longitudinal direction and a width of about 33 to 50 mm in the lateral direction. It has a substantially rectangular planar shape and is a recess having a depth of, for example, about 14 to 25 mm. The dimensions are suitable for accommodating, for example, shrimp 50, which is an ingredient for oiling before oiling.
  • the surface of the food material 50 housed in the food material storage recess 11 is covered with the batter liquid 60.
  • the batter liquid that coats the surface of the food material 50 is called a covering portion 51.
  • Each frozen food for oiling has a reservoir 52 which is continuous with the covering portion 51 and is retained in the bottom surface portion 11a of the foodstuff accommodating recess 11.
  • the "batter liquid” and the “reservoir liquid” do not necessarily have to be in a liquid state, but include a solid in which a liquid material is frozen.
  • the pooled liquid corresponds to the second batter liquid described above.
  • the covering portion 51 continuously covers the surface of the food material 50 from the viewpoint of suppressing a decrease in the water content of the food material 50.
  • Continuously covering means covering with a surface spread.
  • the coating is intermittent depending on the direction along the surface of the food material 50, specifically, the aspect of adhesion such as linear, dot-like, drop-like, mesh-like, etc. is included in the case of continuous coating. Absent.
  • the area of the portion covered by the covering portion 51 on the surface of the food material 50 is preferably 70% or more, more preferably 80% or more, and 90%. % Or more is particularly preferable.
  • the oil-boiled food material 50 is shrimp, the size of the portion to which the edible powder is not attached is evaluated excluding the portion of the body surface of the shrimp covered with the shell and the tail.
  • the pool liquid 52 is frozen in a state of being held in the bottom surface portion 11a of the food material storage recess 11 in the tray 10.
  • the fact that the pooled liquid 52 is continuous with the covering portion 51 of the food material 50 means a state in which the covering portion 51 and the pooled liquid 52 are integrated or connected. Since the pooled liquid 52 is continuous with the covering portion 51 of the food material 50, when the frozen food 25 for oiling is taken out from the tray 10 in the frozen state, it is taken out while maintaining the bonded state with the covering portion 51 and the pooled liquid 52. Can be done.
  • the composition of the batter liquid constituting the pool liquid 52 and the covering portion 51 may be the same or different.
  • the reservoir 52 is held in the food storage recess 11 in the container, and the reservoir 52 and the covering portion 51 are made continuous, so that the appearance is voluminous (preferably so-called "flowers bloom”. It is possible to easily obtain an oil container having a tempura-like voluminous appearance called "ta”.
  • the batter liquid portion between the bottom surface of the container and the food material 50 becomes thin due to the weight of the food material 50 in some cases, and the food material 50 is easily cracked during oiling.
  • the present invention by holding the batter liquid on the bottom surface portion 11a, the above phenomenon can be easily prevented and the batter can be easily prevented from cracking during oiling.
  • the shrimp 50 (see FIGS. 2 and 3), which is a pre-oiling food ingredient stored in the tray 10, has a shell and a back to expose the body portion 50a as described above.
  • the shell portion 50b and the tail portion 50c of the sixth abdominal segment which are a part of the abdominal segment of the shrimp 50, are accommodated in a remaining state.
  • the shrimp 50 has a coating portion 51 made of a batter liquid containing wheat flour and water adhered to the surface of the body portion 50a, and then the outer surface to which the batter liquid 51 is attached.
  • An edible powder other than bread crumbs is attached to the batter, and a distillate 52 (see FIGS. 3 and 6) made of a second batter liquid is attached to the product, and the batter is frozen.
  • the tray 10 has a plurality of recesses 12 in the bottom portion 11a of the food storage recess 11 where the oil-filled food is located, and the pooled liquid 52 is contained in the recess 12.
  • the term "recess” simply refers to a recess formed on the bottom surface of the food storage recess and is distinguished from the food storage recess.
  • the distillate 52 existing in the concave portion 12 forms a convex portion on the surface of the batter material of the oil sardine food obtained from the oil syrup frozen food.
  • the recesses 12 are dispersedly arranged on the bottom surface 11a of the food storage recess 11 from the viewpoints that a tempura-like appearance and texture can be easily obtained and an anchor effect can be easily obtained.
  • the reservoir 52 may be present in all the recesses 12 or only in some of the recesses 12.
  • the recess 12 is an anchor protrusion for preventing misalignment due to the pooled liquid 52 (see FIGS. 3 and 6) on the bottom surface 11a of the food storage recess 11 in which the shrimp 50 (see FIG. 2) is stored.
  • 53 (see FIG. 11A) is an anchor portion forming recess for forming the frozen food 25 in a frozen state.
  • the recess 12 preferably has, for example, a linear shape, a mesh shape, a dot shape, a drop shape, an indefinite shape, or a combination thereof, and the recess 12 has a linear shape, a mesh shape, a dot shape, or a shape obtained by combining these. It is more preferable that it has a drop shape or a shape in which these are combined, which is excellent in the volume feeling of the oily food, and that it is easy to obtain a tempura-like appearance.
  • the linear shape may be either a straight line or a curved line, and may be a continuous linear shape or a discontinuous linear shape.
  • the linear shape also includes a strip shape described later.
  • the drop shape refers to a shape that is shorter than a linear shape and longer than a dot shape.
  • the recess 12 is a point-shaped, drop-shaped, circular, or oval-shaped recess. It should be noted that the plurality of recesses 12 do not necessarily have to exist.
  • the recess 12 is a continuous linear recess such as a wavy curve or a mesh, and is formed over the entire bottom surface portion 11a, so that the recess 12 is counted as one. Good.
  • the recess 12 By providing the recess 12 in which the pooled liquid 52 is present and connecting the pooled liquid 52 with the covering portion 51, the appearance and texture of the oily food having excellent volume can be obtained more easily, and the frozen pooled liquid 52 can be obtained more easily. Is preferable because it constitutes an anchor protrusion and prevents the frozen food 25 for oiling from being displaced in the container 10 during transportation.
  • the recess 12 is preferably formed as a recess having a width or diameter B of 1.9 to 15.0 mm and a depth D of 1.5 to 3.5 mm (see FIG. 5).
  • the function of preventing misalignment via the anchor protrusion 53 due to the pooled liquid 52 formed in the recess 12 during freezing can be reliably exerted. This also prevents the batter from cracking during transportation and storage, prevents the batter from cracking after oiling, and improves the appearance of the batter after oiling, even when the batter is thickened. It will be easier to do. Further, it is preferable that the depth of the recess 12 is at least a certain level because it is excellent in the effect of allowing the food ingredient 50 for oiling to stand still in the food storage recess 11, and it is preferable that the depth is below a certain level because the anchor protrusion formed by the recess 12 is formed. This is preferable because 53 is less likely to be damaged.
  • the width or diameter B of the recess 12 is the diameter when the recess 12 is circular in the plan view shape of the tray 10, and when the recess 12 has a longitudinal direction in the plan view shape of the tray 10. It is the width in the direction orthogonal to the longitudinal direction, and when it is neither a circle nor a shape having a longitudinal direction, it is the diameter of the circle when the area is converted into the area of the circle.
  • the width B refers to the maximum width in one recess 12 when the width differs in the longitudinal direction in one recess 12 in the plan view shape of the tray 10.
  • the width or diameter B and the depth D may be the same or different in each of the plurality of recesses 12.
  • the average value of all the recesses 12 existing in the tray 10 is within the above range.
  • the width or diameter B of all the recesses 12 should be within the range of 1.9 to 15.0 mm from the viewpoint of the function of preventing misalignment via the anchor protrusion and the appearance and texture excellent in volume. It is particularly preferable that the depth D is in the range of 1.5 to 3.5 mm.
  • the width or diameter B may be, for example, 5.0 to 8.0 mm.
  • the number of recesses in one food storage recess 11 is preferably 7 or more and 30 or less in terms of anchor effect and appearance. , 8 or more and 25 or less, and more preferably 9 or more and 20 or less.
  • the plurality of recesses 12 do not all have the same plan view shape, but have a shape in which a plurality of types of plan view shapes are combined.
  • a circular dot shape and a drop shape elongated longer than the circular dot shape are combined, but the present invention is not limited to this, and a linear shape and a dot shape or a drop shape are used. Appropriate combinations such as combinations are possible.
  • the longitudinal directions of the trays 10 of the recesses 12 having the shape may be the same or different in the plan view.
  • the longitudinal directions of the drop-shaped recesses 12 in the plan view do not match, and the appearance of the oily food obtained thereby can be given a natural three-dimensional effect.
  • the area of the recess 12 having the largest area in a plan view is S1 and the area of the recess 12 having the smallest area is S2.
  • the ratio of S1 / S2 is preferably 1.0 or more, particularly 1.2 or more and 12 or less, and more preferably 1.8 or more and 6 or less from the viewpoint of natural three-dimensional effect. Further, when a plurality of the plurality of recesses 12 have a plan view shape having a longitudinal direction, the longitudinal directions of the respective recesses 12 may be the same or different.
  • one food storage recess 11 has a plurality of recesses 12
  • the depths of the plurality of recesses 12 are different from each other in that the appearance of the oily food can be given a natural three-dimensional effect. It is more preferable to have a plurality of recesses 12 having different areas and depths.
  • the food storage recess 11 may have another recess 12 having a small area and a small depth with respect to one recess 12, or has another recess 12 having a large area but a small depth. You may be doing it.
  • the depth of the deepest recess 12 among the plurality of recesses 12 is D1, and the depth of the shallowest recess 12 is D2, D1 / D2.
  • the ratio of is 1.0 or more, preferably 1.1 or more and 8 or less, preferably from the viewpoint of natural three-dimensional effect, and more preferably 1.2 or more and 6 or less.
  • the depth here means the maximum depth of the recess 12.
  • the recess 12 has a shape that is narrowed downward when viewed from the side of the tray 10.
  • the recess 12 has a shape in which at least a part extending from the base portion 12b to the bottom portion 12a thereof is narrowed (the length in the X direction becomes smaller in the example of FIG. 3).
  • the recess 12 does not have a portion that becomes wider from the base portion 12b toward the bottom portion 12a.
  • the inner surface of the recess 12 has a curved surface from the viewpoint of a natural three-dimensional appearance in the appearance of oily food.
  • the recess 12 is formed in a portion of the bottom surface portion 11a of the food storage recess 11 where the oil-filled food is located when the tray 10 is viewed in a plan view.
  • the recess 12 is formed in the central portion of the bottom surface portion 11a, and the recesses 12 are formed on both sides of the central portion of the bottom surface portion 11a. There may be a portion where the recess 12 is not formed.
  • the recess 12 is formed in the central portion of the bottom surface portion 11a in the width direction.
  • the ratio (L 1 / L 2 ) of the length L 1 of the portion where the recess 12 is formed to the length L 2 in the width direction of the bottom surface portion 11a (see FIG. 5) is 0.10 or more and 0.96 or less. preferable.
  • the length of the portion where the recess 12 is formed here means the length between both ends of the portion where the recess 12 is formed, and there is a portion where the recess 12 is not formed between the recesses 12 in the width direction. If so, it includes the length of the portion.
  • L 1 / L 2 is different along the longitudinal direction of the food storage recess 11, it is preferable that the average value of L 1 / L 2 is within the above range, and the entire length of the food storage recess 11 is covered. It is particularly preferable that L 1 / L 2 is within the above range.
  • the ratio of the length of the portion where the recess is not formed to the length of the bottom surface portion in the longitudinal direction is 0. It is preferably in the range of .10 or more and 0.96 or less.
  • the portion of the bottom surface 11a of the food storage recess 11 other than the recess 12 is formed on a continuous flat surface, but the present invention is not limited to this.
  • the food storage recess 11 has a shape that is narrowed downward in a cross-sectional view orthogonal to the longitudinal direction thereof from the viewpoint of increasing the strength of the container.
  • the joint angle portion between the bottom surface portion 11a and the side surface portion 11e of the food storage recess 11 is chamfered by the concave curved surface 11f.
  • the food material accommodating recess 11 preferably has a shape narrowed downward in the cross-sectional view along the longitudinal direction thereof.
  • the recess 12 is formed so as to be dispersedly arranged on the bottom surface portion 11a in an inner region preferably surrounded by a concave curved surface 11f, or a flat frame having a peripheral edge portion as shown in FIG. 8C described later. It is formed so as to be provided in a concavely curved inner concave region 21c surrounded by a concave region 21b.
  • each food storage recess 11 on the partition wall 13a side becomes narrower as it approaches the partition wall 13a in a plan view, continuous with the food storage recess 11.
  • a portion 11c is provided.
  • the narrow portion 11c is provided including a portion that inclines diagonally upward toward the direction away from the food storage recess 11 when the tray 10 is viewed from the side orthogonal to the longitudinal direction of the food storage recess 11. There is.
  • a pair of locking protrusions 11d are provided on both sides of the narrow portion 11c.
  • the narrow portion 11c serves as a shell portion mounting portion on which the shell portion 50b of the sixth abdominal segment of the shrimp is placed when the food material is shrimp.
  • the area between the end of the food storage recess 11 provided with the narrow portion 11c and the locking protrusion 11d on the partition wall 13a side and the partition wall 13a is from the bottom surface 11a of the food storage recess 11. It is also a flat tail mounting portion 15 that is one step higher.
  • the foodstuff 50 is a shrimp
  • the shrimp 50 before the oil pan has the back side arranged upward
  • the body part 50a is placed in each foodstuff storage recess 11, and the shell part 50b of the sixth abdominal segment is placed.
  • the narrow portion 11c so as to be locked between the pair of locking protrusions 11d
  • the tail portion 50c is spread out in a fan shape and placed on the tail mounting portion 15.
  • the locking protrusion 11d is formed so that the end portion of the oil-filled food material 50 can be supported from the side. In such a state, since the adhesive surface between the covering portion and the accumulated liquid does not shift, the batter liquid is more likely to be retained on the ventral side of the shrimp 50 before oiling, and a voluminous appearance is easily obtained.
  • the applicant of the present application has a tempura-like appearance by preventing the batter liquid from flowing down during freezing, and has a good texture of clothes and ingredients.
  • frozen foods for tempura in which edible powders other than bread crumbs are attached to a batter layer containing wheat flour and water that coats the surface of the tempura ingredients.
  • the second batter liquid is frozen together with the oil batter food material coated with the batter layer to which the edible powder is attached.
  • the present embodiment has an aspect that it is possible to prevent the misalignment of the oil-filled food material stored in the food material storage recess by using such a second batter liquid.
  • the shrimp 50 which is a food material for oiling, is frozen in a state where the pooled liquid 52 is further adhered to the outer surface of the batter layer by the batter liquid (coating portion) 51.
  • the tray 10 has an anchor portion forming recess 12 in which an anchor protrusion 53 for preventing misalignment due to the accumulated liquid 52 is formed in the frozen food 25 in the bottom surface portion 11a of the food storage recess 11 in which the shrimp 50 is stored. It has.
  • the stored liquid 52 frozen and solidified in the food storage recess 11 is firmly locked to the food storage recess 11 and exerts an anchor function to prevent misalignment. Therefore, it is possible to effectively prevent the entire frozen food 25 housed in the food storage recess 11 from being displaced in the food storage recess 11 by the anchor function, and the oil basin of good quality can be prevented. It becomes possible to obtain frozen products for oil shavings.
  • the frozen food tray product (frozen food in a container) 55 can be stored in a state where the non-oiled food material 50 is covered with a batter solution and can be stored in a state where the position is prevented and the clothing material is not cracked.
  • the food tray product (frozen food in a container) 55 can be manufactured, transported, and stored in one tray 10 without refilling the oil-filled food material 50, reducing the refilling process and refilling oil. It is possible to prevent damage to foodstuffs for butterflies, prevent melting of frozen foodstuffs for oily butterfly foods, and reduce packaging materials.
  • the batter liquid 51 and the shrimp 50 which is an oil-boiled food material to which the edible powder is adhered to the surface, are prepared in a pre-frozen state and the second batter liquid (reservoir). It is preferable that the liquid) 52 is placed on the bottom surface 11a of the food storage recess 11 to which the liquid) 52 is supplied.
  • the present embodiment it is preferable to attach edible powder other than bread crumbs to the surface of the covering portion 51 because it is easier to suppress the fluidity of the batter liquid during the production of frozen foods and it is easier to obtain a voluminous appearance during oiling. Further, by adhering the distillate 52 to the covering portion 51, it becomes easier to obtain a voluminous appearance, and when wheat flour or starches are used as the edible powder, the powdery texture resulting from them can be obtained. It becomes possible to suppress it more effectively.
  • the pooled liquid 52 one having the same or different composition as the batter liquid 51 constituting the covering portion 51 can be used.
  • FIG. 7 illustrates the tray 20 for frozen foods for oil shavings according to another preferred embodiment of the present invention.
  • the constituent parts different from the tray 10 for the frozen food for oil syrup of the above embodiment will be mainly described, and the same constituent parts will be described with the same reference numerals. Is omitted.
  • the description of the tray 10 of the above embodiment is appropriately applied to the components not particularly mentioned. Further, with respect to parts other than the points described later, the above-mentioned description of the food material storage recess 11, the bottom surface 11a, and the recess 12 can be applied to the description of the food storage recess 21, the bottom surface 21a, and the recess 22, respectively.
  • each food storage recess 21 are as shown in FIGS. 8 (a) to 8 (c) and FIG.
  • Mainly includes zigzag strip-shaped recesses 22a having a preferably random shape and arranged in two rows in a staggered pattern in the width direction (X direction in FIG. 8) at intervals in the longitudinal direction of the food storage recess 21. Is formed of.
  • the strip-shaped recess 22a preferably has a longitudinal direction in the width direction X of the food storage recess 21 or a direction oblique to the width direction X in the plan view shape of the tray 20.
  • the recess 22 is an anchor portion forming recess for forming an anchor protrusion 53 (see FIG. 11A) for preventing misalignment due to the stored liquid 52 in the frozen food 25'in a frozen state.
  • the recess 22a is provided so as to overlap in the longitudinal direction of the food storage recess 21 by forming the central portion of the food storage recess 21 in the lateral width direction beyond the center. ..
  • the recess 22 provided on the bottom surface 21a of the food storage recess 21 may preferably include a dot-shaped, drop-shaped, circular, rectangular, oval-shaped, or irregular-shaped recess 22b.
  • the length of the recess 22b in the longitudinal direction is preferably shorter than that of the recess 22a.
  • FIG. 9 is a schematic perspective view of the bottom surface portion 21a and the narrow portion in FIG. 7 taken out.
  • the recess 22a has a shape in which the width W'(see FIG. 8A) is not constant along the longitudinal direction of the recess 22a in the plan view of the tray 20. This is preferable in that a natural three-dimensional effect can be obtained in the obtained oil-based food.
  • the width W'referred to here refers to the width in the direction orthogonal to the longitudinal direction of the recess 22a in the plan view of the tray 20.
  • the width W' is preferably, for example, 1.9 to 15.0 mm as the maximum width of one recess 22a.
  • the shape in which the width W'(see FIG. 8A) is not constant along the longitudinal direction of the recess 22a is a portion (constriction) in which the recess 22a becomes narrower in the middle of the longitudinal direction in the plan view of the tray 20. Part), conversely, a wide part, or a shape having a bent part.
  • the concave portions 22a have different shapes of the tray 20 in a plan view from the viewpoint of a natural three-dimensional appearance in the appearance of the oily food.
  • the ratio L 3 / W'of the length L 3 (not shown) in the longitudinal direction of the recess 22a to the width W' is preferably 1.2 or more and 15 or less, and is 2 or more and 12 or less. More preferably.
  • the recess 22a has a shape in which the depth is not constant along the longitudinal direction thereof, because a natural three-dimensional effect can be obtained in the obtained oil-fed food.
  • the depth D'of the recess 22 (maximum depth of one recess 22, not shown) including the recess 22a and the recess 22b is preferably 1.5 to 3.0 mm, for example.
  • W 'and L 3 / W' is the average value of the plurality of recesses 22a in one food receiving recess, is a value to be met by all of the recesses 22a in one food receiving recess Is more preferable.
  • D' is preferably an average value of a plurality of recesses 22 in one food storage recess, and more preferably a value filled by all the recesses 22 in one food storage recess.
  • the recess 22 is surrounded by a flat frame-shaped region 21b of a peripheral portion in the bottom surface portion 21a of the food storage recess 21. , It is provided in the inner concave region 21c which is curved in a concave shape (FIG. 8 (c); see FIG. 9).
  • the inner concave region 21c is a recess 22a located on the edge side of the edge portion 21f along the longitudinal direction of the inner concave region 21c when viewed in a plan view. In between, it has a recessed portion 22e inside in the width direction X.
  • the accumulated liquid tends to protrude from the recessed portion 22e of the inner concave region 21c, whereby a natural three-dimensional effect can be more easily obtained in the obtained oily food.
  • a partition wall for partitioning the accommodating portion 14 to the left and right and a flat tail mounting portion 15 adjacent thereto are not provided.
  • the intermediate portion between the left and right storage compartments 13 in the storage portion 14 is a compartment recess 13b having a rounded curved surface shape and one step lower in a concave shape (see FIG. 8B). This improves the strength of the tray.
  • the tray 20 of the other embodiment shown in FIG. 7 can also be used to prevent the voluminous appearance and cracking due to the pool liquid 52 frozen and solidified in the food storage recess 21. Further, since the anchor protrusion 53 formed by the pooled liquid 52 in the anchor portion forming recess 22 is firmly locked to the food storage recess 11 and exerts an anchor function to prevent misalignment, the food storage.
  • the anchor function makes it possible to effectively prevent the entire frozen food 25'contained in the recess 21 from being displaced in the food storage recess 21, and the frozen food for oil shavings of the above embodiment can be effectively prevented. The same action and effect as that of the tray 10 is exhibited.
  • the anchor portion forming recess 22 for forming the anchor protrusion 53 in the frozen food 25' is formed because the recess 22a having a zigzag strip shape arranged in a staggered pattern is mainly included.
  • Anchor function that more effectively prevents misalignment by increasing the contact area between the anchor protrusion 53 and the anchor forming recess 22 as compared with the case where the tray 10 shown in FIG. 1 is used. Will be able to be demonstrated.
  • by making the appearance of the obtained tempura more three-dimensional it becomes possible to get closer to the flowering state handmade by the craftsman.
  • the frozen food for oil shavings 25'taken out from the tray 20 has a form as shown in FIG. 11 (a).
  • examples of the batter liquid constituting the covering portion 51 and the pooled liquid 52 include the following configurations.
  • the batter liquid may contain wheat flour and water, but can also contain any other component as long as it does not impair the effect of obtaining a tempura-like appearance.
  • wheat flour strong flour, medium-strength flour, and weak flour are known, but weak flour is preferable from the viewpoint of obtaining an oily food with a crispy texture.
  • Other ingredients other than wheat flour and water in the batter liquid include baking powder, starches, sugars, sugar alcohols, thickening polysaccharides, emulsifiers, egg whites, egg yolks, whole eggs, salt and other seasonings, fragrances, and spices.
  • starches include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch and rice starch. These starches may be modified starch or modified starch. Examples of the modified starch include those subjected to treatments such as pregelatinization, etherification, esterification, cross-linking, and oxidation.
  • Esterified starch includes phosphoric acid starch, phosphoric acid cross-linked starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl.
  • Phosphate cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch and the like are included.
  • the amount of water is preferably 55 parts by mass or more and 200 parts by mass or less, preferably 120 parts by mass, with respect to 55 parts by mass of wheat flour, from the viewpoint of easily obtaining a tempura-like appearance and texture. It is more preferably 180 parts by mass or less.
  • the amount of water referred to here includes the amount of water in the above-mentioned other components.
  • the amount of other components other than wheat flour and water is usually preferably 25 parts by mass or less, more preferably 20 parts by mass or less, based on 55 parts by mass of wheat flour.
  • the amount of the other component is the amount excluding water. It is preferable that the batter liquid contains fats and oils because the crispy texture of the batter is improved.
  • the content of fats and oils is preferably 5 parts by mass or more and 30 parts by mass or less with respect to 55 parts by mass of wheat flour in terms of improving the texture of batter including improving the crispy texture and preventing settling. More preferably, it is 10 parts by mass or more and 20 parts by mass or less.
  • the edible powder other than bread crumbs adheres to the surface of the covering portion 51 from the viewpoint of ease of producing a frozen food for oil shavings in a container.
  • the apparent viscosity of the covering portion 51 is increased, the fluidity of the covering portion 51 is reduced, and it is easy to prevent the clothes of the frozen food for oil shavings from losing their shape due to the running down of the covering portion 51.
  • the edible powder is composed of at least one selected from cereal flours, starches and powdered fats and oils because it is easy to obtain a tempura-like food having no foreign matter such as bread crumbs in appearance.
  • the texture of the obtained oil and fat is lightened, and the texture is preferably a mixed powder of the powdered fats and oils and at least one selected from cereal flours and starches. It is preferable because it is excellent in both the appearance and the volume of the appearance. On the other hand, it is preferable that the edible powder does not adhere to the surface of the pooled liquid 52 because the pooled liquid held on the covering portion and the bottom surface of the food material accommodating recess can easily continue.
  • the edible powder preferably excludes bread crumbs. This is because when bread crumbs are used, they become fried and are no longer tempura-like foods.
  • the technique of attaching vermicelli and fried balls to the batter layer is known, although it is not powder, but the ingredients of foods that have been oiled by attaching these to the batter layer are covered with vermicelli and fried balls. It no longer has a tempura-like appearance.
  • the surface of the pooled liquid 52 and the covering portion 51 is free of visible foreign matter that coats the batter derived from the batter liquid from the viewpoint of obtaining a tempura-like appearance.
  • Such foreign substances include bread flour, fried balls, spring rain, noodles such as pasta, wheat flour-derived skins such as wantan peel; nuts such as almonds and sesame; confectionery such as crackers, rice crackers, and hail; corn flakes. , Rice, buckwheat rice and other cereals or processed products other than flouring thereof. As will be described later, the edible powder used in this embodiment does not correspond to such a foreign substance.
  • any of strong flour, medium-strength flour, and weak flour may be used as the wheat flour.
  • starches used for edible powder include unprocessed starch and modified starch mentioned as examples of starches used for the above-mentioned batter solution.
  • the fats and oils that make up powdered fats and oils include palm oil, palm kernel oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, beef tallow, milk fat, lard, coconut oil, and fish oil.
  • Various vegetable fats and oils such as whale oil, one or more kinds of fats and oils selected from animal fats and oils, and one or more treatments selected from hydrogenation, fractionation and ester exchange using these fats and oils as raw materials.
  • oils and fats include oils and fats.
  • the powdered oil or fat is preferably a vegetable oil or a processed oil thereof because it is easy to improve the flavor of the obtained oil-fed food, and it is particularly preferable that the powdered oil or fat is a hydrogenated vegetable oil in terms of flavor.
  • the powdered fats and oils preferably have a melting point of 30 ° C. or higher, particularly 40 ° C. or higher, particularly 50 ° C. or higher, because they can be operated at room temperature and are easy to handle.
  • the melting point is preferably 80 ° C. or lower, preferably 70 ° C. or lower, in terms of rapid solubility in frying oil.
  • the iodine value of the powdered fat or oil is more preferably 3.0 or less, for example, from the viewpoint of stability of the physical properties of the powdered fat and oil and the tendency to give the above-mentioned preferable melting point.
  • the edible powder preferably adheres to the coating portion 51 in an amount of 90% by mass or more through a sieve having a mesh size of 2 mm from the viewpoint of reducing the fluidity of the batter liquid constituting the coating portion 51. It is more preferable that the mass% or more is passed, it is particularly preferable that 99% by mass or more is passed, and it is most preferable that 100% by mass or more is passed. In particular, when the edible powder is composed of starches or oils and fats, it is preferable that 90% by mass or more passes through a sieve having a mesh opening of 35 mesh (420 ⁇ m) from the same point as described above, and 95% by mass or more is used.
  • the measurement conditions for the amount of passage through the sieve are room temperature within the range of 25 to 30 ° C and relative humidity within the range of 20 to 30%, and 100 g is sieved using an electric sieve shaker AS200 aplitude70 (manufactured by Retsch).
  • the sieving time is preferably 5 minutes.
  • the total amount of wheat flour, starches and fats and oils in the edible powder is 85% by mass or more because it is easier to obtain oily foods having a tempura-like appearance and a good texture of ingredients and batter. It is preferably present, and more preferably 90% by mass or more.
  • the method for producing a frozen food for oil shavings of the present invention includes a first step of pouring a batter solution into the food storage recess in a container having a food storage recess that can individually store the food for oil.
  • the first step or the second step may be performed first, or may be performed at the same time.
  • the batter liquid is arranged on the bottom surface portion 11a (or 21a) of the food material accommodating recess 11 (or 21) to form the reservoir liquid 52. It is preferable that the batter liquid is arranged so as to be present in the recess 12 (or 22) of the bottom surface portion 11a (or 21a).
  • the amount of the batter liquid used in the first step is preferably 5 parts by mass or more with respect to 100 parts by mass of the oil-boiled food material 50 from the viewpoint of improving the volume feeling and the anchor effect, and 40 parts by mass or less. This is preferable from the viewpoint of preventing uneven heating during oiling due to the difference in thickness between the bottom portion 11a (or 21a) side portion and the upper portion of the covering portion in the frozen food for oiling.
  • the amount of the batter liquid used 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 oil-boiled food material 50. It is preferable that the batter liquid is arranged not only in the recess 12 but also around the recess 12 on the bottom surface of the food storage recess in terms of making the reservoir 52 and the covering portion 51 continuous.
  • the reservoir 52 is placed in the bottom surface 11a (or 21a) in which the recess 12 (or 22) is formed, for example, the squeeze bottle container 56 which is flexible and deformable. Then, squeeze it out and supply it.
  • the surface of the unheated oil-boiled food material 50 is coated with a batter liquid to obtain a coated portion 51.
  • the method of coating the food material 50 with the batter liquid include a method of immersing the food material 50 in the batter liquid, applying the batter liquid to the surface of the food material 50, and mixing the batter liquid and the food material 50.
  • the covering portion 51 continuously covers the food material 50 from the viewpoint of reducing the decrease in the water content of the food material 50 in the oil-based food.
  • the amount of the batter liquid attached to the food material 50 is usually preferably 10 parts by mass or more, and 20 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of the food material. Is more preferable.
  • the second step it is preferable to attach wheat flour or modified starch to the surface of the food material 50 before coating the food material 50 with the batter liquid, from the viewpoint of enhancing the adhesiveness between the food material 50 and the batter liquid.
  • the powder that is directly attached to the food material 50 before the batter liquid is attached is also referred to as "flour” below.
  • the wheat flour used for flouring strong flour, medium-strength flour, and weak flour are known, but weak flour is preferable from the viewpoint of obtaining an oily food with a crispy texture.
  • the modified starch include the modified starch described for the batter solution, and it is preferable to use the acetate starch because the adhesiveness between the food material 50 and the covering portion 51 is high.
  • a mixed flour of modified starch and wheat flour as the flour in terms of enhancing the adhesiveness between the batter liquid by the flour and the food material 50.
  • the amount of wheat flour should be 3 parts by mass or more and 10 parts by mass or less with respect to 100 parts by mass of modified starch. Is preferable.
  • the amount of the dusting powder attached to the food material 50 is usually preferably 1 part by mass or more with respect to 100 parts by mass of the food material. More preferably, it is 3 parts by mass or more and 10 parts by mass or less.
  • the edible powder is directly attached to the batter layer covering the shrimp 50.
  • the edible powder may be attached to a part of the outer surface of the batter layer, or may be attached to the entire outer surface, but it is possible to attach the edible powder to substantially the entire outer surface of the shrimp due to the run-off of the batter liquid 51. It is preferable in that it surely prevents the clothes from losing their shape.
  • the amount of the edible powder adhering to the batter liquid is preferably 5 parts by mass or more with respect to 100 parts by mass of the food material, because it is easy to effectively prevent the covering portion 51 from flowing down, and with respect to 100 parts by mass of the food material. Therefore, it is preferable that the amount is 30 parts by mass or less because it is unlikely to have a powdery texture. From this viewpoint, the amount of the edible powder attached to the batter liquid 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.
  • the oil-filled foodstuff coated with the batter liquid obtained in the second step is placed in the foodstuff storage recess containing the batter liquid obtained in the first step.
  • the food material is shrimp
  • the shrimp 50 which is an oil-boiled food material to which the covering portion 51 and, if necessary, edible powder are attached to the surface of the body part 50a, is stored in the body part 50a as described above.
  • the width is such that the liquid 52 is placed on the bottom surface 11a of each food storage recess 11 to which the liquid 52 is supplied, and the shell portion 50b of the sixth abdominal segment is locked between the pair of locking protrusions 11d.
  • the tail portion 50c is housed in the tray 10 in a state where the tail portion 50c is spread out in a fan shape and placed on the tail mounting portion 15.
  • the covering portion 51 coated with edible powder if necessary, is previously frozen and then placed in the food material accommodating recess 11 (or 21).
  • the pair of locking protrusions 11d can support one end of the shrimp from the side. Even when the ingredient is not shrimp, for example, the half body of a fish, the tail of the fish can be supported by the locking protrusion 11d in the same manner.
  • the food material 50 to which the covering portion 51 and the distillate 52 are attached together with the tray 10 (or 20) is frozen.
  • the pooled liquid 52 supplied to the bottom surface portion 11a in which the recessed portion 12 is formed and the coated portion 51 on the surface placed on the bottom surface portion 11a to which the pooled liquid 52 is supplied in each of the food storage recesses 11, the pooled liquid 52 supplied to the bottom surface portion 11a in which the recessed portion 12 is formed and the coated portion 51 on the surface placed on the bottom surface portion 11a to which the pooled liquid 52 is supplied.
  • a containered frozen food for oil shavings 55 see FIG. 2 in which the shrimp 50, which is a food for oil shavings to which edible powder is attached, is stored in a frozen state together. it can.
  • the oily food of the present invention has a tempura-like appearance and can be eaten as tempura.
  • the oil simmering temperature is, for example, 160 ° C. to 180 ° C., which is suitable for obtaining frozen foods for oil shavings as tempura.
  • the frozen food 25'(FIG. 11 (a)) using the tray 20 in the form of FIG. 7 is oiled, so that the food 100'after oiling is as shown in FIG. 11 (b).
  • the voluminous tempura-like appearance which is said to be so-called “flowers bloomed" when the craftsman manually blows the batter liquid, is further enhanced compared to the case of using the tray 10 in FIG. You will be prepared effectively.
  • the present invention provides a frozen food product produced by the above method.
  • the product life in the food field is short, the physical characteristics and shape of batter vary depending on the composition of the batter liquid and the demands of consumers. Therefore, it is impractical to specify matters other than those described in the present specification regarding the constitution such as the physical properties and shape of the batter of the frozen food of the present invention.
  • the present application there have been impossible or impractical circumstances for specifying the physical properties and shape of batter in frozen foods.
  • the present invention is not limited to the above embodiment, and various modifications can be made.
  • a plurality of food storage recesses are formed in the tray for frozen food for oiling in a state where the food storage recesses are arranged in parallel in the longitudinal direction, and only one of them may be formed.
  • the food for oiling before oiling does not necessarily have to be frozen food for tempura.
  • the food material for oiling before oiling does not necessarily have to be shrimp, and may be other seafood, vegetables, fruits, seaweeds, eggs, meat, processed foods, and the like.
  • Example 1 means “% by mass” and “parts” means “parts by mass”.
  • the edible powder used in Example 1 below was sieved at 100 g using an electric sieve shaker AS200 aplitude70 (manufactured by Retsch), and the sieving time was 5 minutes. At 25 ° C. and relative humidity. The passing rate of the sieve measured at 20% was 100% in the sieve having a mesh size of 2 mm. Among them, the powdered fat "TP-9" used in Example 1 below has a sieve passing rate of 100% even in a 35 mesh sieve measured by the above method at 25 ° C. and 20% relative humidity. It was. The edible powder used in each of the following examples had a water content of 30% or less.
  • Example 1 (First step) The batter liquid used had the following composition (batter liquid composition: 130 parts of water, 81.9 parts of cake flour, 10.0 parts of palm oil, and other additives (seasonings, emulsifiers, colorants, etc.). 8.1 copies). This batter liquid was supplied to the bottom surface portion 11a of each food material accommodating recess of the tray 10 shown in FIG. 1 in the range of 10 to 30 parts by mass with respect to 100 parts by mass of the whiteleg shrimp used in the second step to obtain a pooled liquid 52.
  • batter liquid composition 130 parts of water, 81.9 parts of cake flour, 10.0 parts of palm oil, and other additives (seasonings, emulsifiers, colorants, etc.). 8.1 copies).
  • This batter liquid was supplied to the bottom surface portion 11a of each food material accommodating recess of the tray 10 shown in FIG. 1 in the range of 10 to 30 parts by mass with respect to 100 parts by mass of the whiteleg shrimp used in the second step to obtain a pooled liquid 52.
  • the surface of the oil butterfly ingredient was dusted with 5 parts per 100 parts of the ingredient.
  • the ingredients with the dusting powder are immersed in the batter liquid, and 30 parts of the batter liquid is adhered to the outer surface of the ingredients with respect to 100 parts of the ingredients, and the outer surface of the ingredients dusted with the dusting powder is attached.
  • a covering portion 51 for continuously covering the above was formed.
  • the above-mentioned mixed powder was sprinkled as an edible powder on the entire outer surface of the covering portion 51 covering the oiling tool, and 32 parts of the mixed powder was attached to the outer surface of the covering portion 51 with respect to 100 parts of the ingredient. In that state, it was frozen at ⁇ 30 ° C.
  • the shrimp 50 with the covering portion 51 obtained in the second step was arranged in the food material accommodating recess 11 in which the reservoir 52 was arranged in the bottom surface in the first step in the above-described manner, and frozen at ⁇ 25 ° C.
  • the container-filled frozen food 55 for oil butterfly of Example 1 was obtained.
  • Frozen food 25 in the container-filled frozen food 55 for oil butterfly 1 day after freezing is fried in a frozen state with frying oil (mixed oil of soybean oil and rapeseed oil) at 170 ° C. for 3 minutes to obtain the oil butterfly food 100 of Example 1. It was. The photograph is shown in FIG. As shown in FIG. 10, the obtained oil syrup food 100 had a sufficiently voluminous appearance. In addition, the obtained oil-rich food had a good texture of clothes and ingredients.
  • Example 2 Further, the type of the tray was changed to the one shown in FIG. 7, and the frozen food for oil syrup 25'and the oil syrup food 100' were obtained in the same manner.
  • the obtained frozen foods for oil shavings 25'and oil sardine foods 100' are shown in FIGS. 11 (a) and 11 (b), respectively.
  • the present invention provides a frozen oil-boiled food that can obtain an oil-boiled food having a voluminous appearance even when it is non-oil-free and uses a batter solution and does not use bread crumbs.
  • the present invention also provides a method for producing a frozen oil syrup, which can efficiently produce the frozen oil syrup of the present invention in a short process.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Wood Science & Technology (AREA)
  • Evolutionary Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Mechanical Engineering (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Containers Having Bodies Formed In One Piece (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)

Abstract

La présente invention aborde le problème de la fourniture d'un aliment congelé pour grande friture apte à se transformer en aliment frit présentant un aspect visuel convaincant même si l'aliment n'a pas été frit et devant être préparé à l'aide d'une pâte à frire au lieu de chapelure.　La présente invention comprend des ingrédients pour grande friture (50), une pâte à frire et un récipient (10) qui a un évidement de stockage d'ingrédient (11) apte à stocker individuellement les ingrédients pour grande friture (50), l'ingrédient pour grande friture (50) et la pâte à frire étant stockés dans l'évidement de stockage d'ingrédient (11). La pâte à frire comprend une partie d'enrobage (51) enrobant l'ingrédient pour grande friture et une solution de réserve (52) qui se poursuit jusqu'à la partie enrobage (51) et est contenue sur une surface inférieure (11a) de l'évidement de stockage d'ingrédient (11).
PCT/JP2020/047654 2019-12-25 2020-12-21 Aliment congelé emballé pour grande friture, procédé de fabrication d'aliment congelé emballé pour grande friture et plateau pour aliment congelé pour grande friture WO2021132146A1 (fr)

Applications Claiming Priority (8)

Application Number Priority Date Filing Date Title
JP2019234423 2019-12-25
JP2019-234493 2019-12-25
JP2019-234423 2019-12-25
JP2019234493 2019-12-25
JP2020157651A JP6876858B1 (ja) 2019-12-25 2020-09-18 容器入り油ちょう用冷凍食品及びその製造方法
JP2020-157584 2020-09-18
JP2020157584A JP6876857B1 (ja) 2019-12-25 2020-09-18 油ちょう用冷凍食品用トレー
JP2020-157651 2020-09-18

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WO2021132146A1 true WO2021132146A1 (fr) 2021-07-01

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS496659B1 (fr) * 1969-11-20 1974-02-15
JP2004244080A (ja) * 2003-02-17 2004-09-02 Maruha Corp 冷凍ころも付きえび用収納トレー
JP2010030640A (ja) * 2008-07-30 2010-02-12 Nippon Suisan Kaisha Ltd エビ材用トレーおよび冷凍エビ材の製造方法
WO2016199882A1 (fr) * 2015-06-12 2016-12-15 味の素株式会社 Boulette congelée et son procédé de production, récipient pour boulette congelée, et emballage pour boulette congelée

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS496659B1 (fr) * 1969-11-20 1974-02-15
JP2004244080A (ja) * 2003-02-17 2004-09-02 Maruha Corp 冷凍ころも付きえび用収納トレー
JP2010030640A (ja) * 2008-07-30 2010-02-12 Nippon Suisan Kaisha Ltd エビ材用トレーおよび冷凍エビ材の製造方法
WO2016199882A1 (fr) * 2015-06-12 2016-12-15 味の素株式会社 Boulette congelée et son procédé de production, récipient pour boulette congelée, et emballage pour boulette congelée

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TWI747801B (zh) 2021-11-21
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TW202145899A (zh) 2021-12-16

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