JP3523403B2 - Manufacturing method of fries for microwave cooking - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frying for microwave oven cooking, which is stored after freezing or refrigeration and cooked and eaten using a microwave oven.

[0002]

2. Description of the Related Art In recent years, with the diversification and simplification of eating habits,
There is an increasing demand for foods that are frozen or stored in a refrigerator and can be eaten only by heating them in a microwave oven.

In particular, croquettes, pork cutlet, fried shrimp,
When making fried foods such as tempura by hand, it is time consuming to cook them because it is necessary to attach the clothing material to the ingredients such as vegetables, meat and seafood, and then to cook the oil.
Because of the danger of handling oil and the trouble of disposing of oil, the ease of use of products that have been frozen or refrigerated after cooking and that can be eaten simply by heating them in a microwave oven Preferred and various are commercially available.

[0004] However, when frying which has been frozen or refrigerated and then cooked by microwave oven with ordinary clothing attached to the ingredients, steam is generated from the ingredients during heating, and the steam is generated. For the batter to absorb moisture and soften,
While the juiciness of the ingredients is impaired, the crispness of the clothes, which is a characteristic of fries, is impaired.
After cooking with a microwave oven, there is a problem that the degree becomes worse as time passes.

In order to solve this problem, flour containing a large amount of amylose is contained in a dough mix composition and the dough mix is used to coat the clothes (Japanese Patent Publication No. 60-502186). What is dipped in a batter made of wheat flour or the like that has been aerated with a thermosetting packaging material (Japanese Patent Laid-Open No. 1-60334), which uses bread crumbs obtained by swelling wheat flour or the like with an extruder and crushing (JP-A 1-29
1755), using bread crumbs coated with fats and oils and shellac resin (JP-A-2-245156), corn grits and / or wheat semolina and pregelatinized starch and / or alpha
A batter made by adding water to a clothing material containing modified starch and enzyme-inactivated wheat flour (Japanese Patent Laid-Open No. 4-40870),
Oils and fats (oil-soluble substances) and flours (hydratable and sparingly soluble polymers)
A batter containing a gum and a gum (thickening-soluble polymer) with holes formed in the clothing (Japanese Patent Laid-Open No. 5-328912).
(Japanese Patent Laid-Open No. 7-75514) and various other proposals have been made.

[0006]

However, all the frying products produced by blending various substances into the clothing materials such as batter and bread crumbs as described above are
Alternatively, it has not been possible to sufficiently prevent the crispy feeling of clothes and the juicy feeling of ingredients from being impaired when a certain time has passed thereafter.

The present invention has been made in view of the above problems, and an object of the present invention is to preserve frozen or refrigerated after frying,
Cooked using a microwave oven, and even after a lapse of time, the crispy feeling of the clothes is prevented from being impaired, and the frying for microwave oven cooking that can maintain the juiciness of the ingredients To provide a manufacturing method.

[0008]

In order to achieve the above-mentioned object, one of the methods for producing frying for microwave oven cooking according to the present invention is as follows:
In the method for manufacturing frying for microwave oven cooking in which batter liquid is adhered, oiled, and frozen or refrigerated ,
As a water-soluble polymer substance, a 5% by weight aqueous solution at 25 ° C
Min so that the viscosity measured by a B-type viscometer is. 5 to 20 cps
It is characterized by using a partially decomposed product of the disintegrated hemicellulose .

Another method of producing the frying for microwave oven cooking according to the present invention is to attach a water-soluble polymer substance to the surface of the ingredients, then attach a batter liquid, and further attach bread crumbs. , and frying, frozen or refrigerated to microwave ovens
In the method for manufacturing frying for cooking, the water solubility is high.
As a molecular substance, a 5 wt% aqueous solution at 25 ° C. is a B-type viscometer.
In f the measured viscosity was decomposed as a. 5 to 20 cps
It is characterized by using a partially decomposed product of micellulose .

Furthermore, as the water-soluble polymer, gum
, Polysaccharides produced by microorganisms, pregelatinized starch
And their partial degradation products, hemicellulose
You may use at least 1 sort (s).

Further, in the present invention, as a method of adhering the water-soluble polymer substance to the surface of the ingredient, a method of dipping the ingredient in an aqueous solution of the water-soluble polymer substance or a method of depositing the water-soluble polymer substance A method of adhering the powder to the surface of the ingredient as dust is preferably adopted.

In the present invention, after the water-soluble polymer substance having a relatively low viscosity and good film-forming property is attached to the surface of the ingredient, the batter liquid is attached and, if necessary, the bread crumbs are attached. Since it is fried and frozen or refrigerated, a strong coating is formed between the ingredients and the clothing. Therefore, even if water vapor is generated from the ingredients due to internal heating, which is a characteristic of microwave heating, the film can prevent the water vapor from being transferred to and absorbed by the clothing material. Even if time passes, the crispness of the clothes is prevented from being impaired, and the juiciness of the ingredients is maintained.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fried foods refers to ingredients such as vegetables, meats and seafood, to which a batter solution is attached and, if necessary, bread crumbs are attached and then fried. It only needs to be present, for example, croquette such as cream croquette, potato croquette, cutlet such as pork cutlet, minced cutlet, chicken cutlet, fried shrimps, fried oysters, tempura such as shrimp tempura, vegetable tempura, nuggets such as chicken nuggets, etc. Either of them may be used.

[0014] In the present invention, the water-soluble polymer, a relatively viscosity when dissolved in water is low, as the film resistance is good upon frying, a 5 wt% aqueous solution of 25
Viscosity measured by B-type viscometer at ℃ becomes 5-20cps
A partially decomposed product of hemicellulose that has been decomposed as described above is used.
In addition, gums, polysaccharides produced by microorganisms, alf
It is possible to use one or a combination of two or more types selected from the modified starch and partially decomposed products thereof and hemicellulose .

In the above, as hemicellulose,
From plant fiber raw materials such as grain hulls, malt roots, and wood,
Those extracted with an alkaline aqueous solution, acidic aqueous solution, hot water, etc., preferably those extracted with an alkaline aqueous solution are preferably used. As a concrete method,
For example, the method disclosed in JP-A-62-201821 by the present applicant is preferably adopted.

The partially decomposed product of hemicellulose can be obtained by partially decomposing the hemicellulose prepared as described above by a method such as enzymatic treatment or chemical treatment. In particular, Japanese Patent Application Laid-Open No. 2-3034
The method disclosed in No. 59, that is, a method of obtaining a partially decomposed product of hemicellulose by treating alkali-extracted hemicellulose from a plant fiber raw material with xylanase is preferably adopted.

The partially decomposed hemicellulose is a 5% by weight aqueous solution decomposed at 25 ° C. to have a viscosity of 5 to 20 cps as measured by a B-type viscometer . As such a partially decomposed product of hemicellulose, "Celace" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), which is a partially decomposed product of hemicellulose extracted from the rind of corn, is known.

As the gums, guar gum, tragacanth gum, karaya gum and the like can be used. The partially decomposed products of gums can be obtained, for example, by reacting an enzyme such as galactomannase.
As a specific method, for example, Japanese Patent Laid-Open No. 5-2468
The method described in No. 59 etc. is adopted. As a partial decomposition product of gums, 80% or more of those having a molecular weight of 2,000 or more were decomposed to have a viscosity of 3 to 20 cps when a 5% aqueous solution thereof was measured at 25 ° C with a B type viscometer. It is preferably one.

Further, as the polysaccharide produced by the microorganism, for example, pullulan, xanthan gum, dextran, curdlan and the like can be used.

Further, as the pregelatinized starch, pregelatinized starch prepared by a known method from various starches such as corn, potato, sweet potato and wheat can be used.
Alpharized waxy cornstarch, pregelatinized cornstarch, pregelatinized high amylose cornstarch and the like can be used.

The feature of the present invention resides in that the water-soluble polymer substance is attached to the surface of the ingredient before the batter liquid is attached to the ingredient as described above. As the method of attaching the water-soluble polymer substance, a method of immersing the ingredients in an aqueous solution obtained by dissolving the water-soluble polymer substance in water at a concentration of preferably 1 to 10% by weight, or a water-soluble polymer substance A method of using as a dusting powder and adhering it to the surface of the ingredient is preferably adopted.

When the water-soluble polymer substance is attached to the ingredient, it is preferable to attach relatively little to the soft ingredient and relatively to the hard ingredient. For example, a partially decomposed product of hemicellulose as a water-soluble polymer substance ,
It is preferable to deposit 0.5 to 5% by weight based on the weight of the ingredients.

After the water-soluble polymer substance is attached to the surface of the ingredient in this manner, a batter solution is attached according to a conventional method. As the batter liquid, one or more selected from wheat flour, starch, eggs, oils and fats, various protein materials, thickeners such as gums, baking powder, seasonings, etc., if necessary, water is added. The liquid composition prepared by the above is used.

In fries excluding tempura and the like, bread crumbs are further adhered after the batter liquid is adhered.
As bread crumbs, usual commercially available ones can be used, but cracker powder or the like can also be used.

After the batter liquid is attached to the ingredients,
The bread crumbs having a relatively fine particle size may be used for the primary bread crumbing, the batter liquid may be attached again, and then the bread crumbs having a coarser particle size than the above may be used for the secondary breading, and then the oil is fried.

The oil-fusing may be carried out by a conventional method, and it may be carried out, for example, in edible oil at 170 to 180 ° C. for 3 to 4 minutes, depending on the kind of ingredients.

After frying in this way, it can be frozen or refrigerated to obtain the frying for microwave oven cooking according to the present invention. This fried food for microwave oven cooking is marketed in a frozen or chilled state, and can be easily eaten by a user heating and cooking in a microwave oven.

[0028]

【Example】

Example 1 "Celace" (trade name, manufactured by Nippon Shokuhin Kako Co., Ltd.), which is a partially decomposed product of corn-derived hemicellulose, was dissolved in water to prepare a 5 wt% aqueous solution.

A batter solution containing 20% by weight of strong flour, 24% by weight of powdered fat and oil, 4% by weight of powdered egg white, 1% by weight of defatted soybean protein and 51% by weight of water was prepared.

Furthermore, potato croquette ingredients are manufactured by a conventional method using potato, onion and minced meat as main raw materials.
It was divided into 25g each and molded into a circle.

This molded croquette ingredient is dipped in a 5% by weight aqueous solution of the partially decomposed hemicellulose, and then a batter solution is attached thereto, and then primary bread crumbs are applied using fine bread crumbs having a grain size of 16 mesh pass. went. Subsequently, the batter was again attached to the croquette to which the primary bread crumbs had been applied, and the secondary bread crumbs were applied using the bread crumbs having a larger particle size than the bread crumbs used for the primary bread crumbs.

Then, the oil was fried with oil at 170 to 180 ° C., quick-frozen, packaged, and stored frozen.

Comparative Example 1 In Example 1, the procedure of Example 1 was repeated except that the molded croquette ingredients were dipped in a 5 wt% aqueous solution of partially decomposed hemicellulose, and the same procedure as in Example 1 was repeated. Got

Comparative Example 2 A partially decomposed product of hemicellulose similar to that used in Example 1 was added to the same batter solution as in Example 1 at 5% by weight.
A batter liquid containing a partially decomposed product of hemicellulose was prepared by adding it so as to have a concentration.

Then, in Example 1, the same operation as in Example 1 was carried out except that the operation of dripping in a 5% by weight aqueous solution of partially decomposed product of hemicellulose was not carried out and the batter solution containing the partially decomposed product of hemicellulose was used. Then, the frozen croquette which had been boiled with oil was obtained.

Test Example 1 The oil-frozen frozen croquettes obtained in Example 1 and Comparative Examples 1 and 2 were heated and cooked in a microwave oven, and tasted by eight panelists for a crisp feeling of clothes and ingredients. The juiciness was evaluated. The evaluation was scored by a 5-step comparison method in which 1 was the lowest and 5 was the highest, and the average value was represented by. In addition, from the results, ∘ is excellent, ∘ is good, and x is unfavorable. The results are shown in Table 1.

[0037]

[Table 1]

From the results shown in Table 1, the croquette of Example 1 which had been dipped in an aqueous solution of a partially decomposed product of hemicellulose and to which the batter had been adhered was crispy on the batter even if it was cooked by microwave oven heating after frozen storage. Comparative Example 1 in which the batter solution was adhered without using an aqueous solution of partially decomposed hemicellulose, although the feeling and juiciness of the ingredients were excellent.
It can be seen that the croquette is inferior in both the crispness of the clothes and the juicyness of the ingredients. Comparative Example 2 in which a batter solution containing a partially decomposed product of hemicellulose was attached
Shows that the crispy texture of the clothes and the juicy texture of the ingredients are superior to those of Comparative Example 1, but the texture of Example 1 is better.

Reference Example 2 Butter starch for pork cutlet, which is a processed fat and oil starch, is 1.5
A batter solution was prepared by dispersing in twice the amount of cold water.

A pork loin fillet was sprinkled with a partially decomposed product of guar gum, "guafiber" (trade name, manufactured by Meiji Seika Co., Ltd.) as dusting powder, and then a batter solution was adhered thereto and further bread crumbs were adhered thereto. Then, it was fried with oil at 170 to 180 ° C., quick-frozen, packaged, and then frozen and stored.

Comparative Example 3 In the reference example 2 , the partially decomposed product of guar gum used as the dusting powder was replaced with wheat flour, and the same procedure as in the reference example 2 was followed to obtain a frozen fried pork cutlet.

[0042] In Comparative Example 4 Reference Example 2, a partial decomposition product of guar gum used as dusting agent instead of wheat flour, a partial decomposition product of guar gum in the batter solution was added 5 wt%, followed in the same manner as in Reference Example 2 I got a frozen tonkatsu.

Test Example 2 The oil-fried frozen Tonkatsu obtained in Reference Example 2 and Comparative Examples 3 and 4 were heated and cooked in a microwave oven and tasted by eight panelists in the same manner as in Test Example 1. The crispness of the clothes and the juicyness of the ingredients were evaluated. The results are shown in Table 2.

[0044]

[Table 2]

From the results shown in Table 2, the tonkatsu of Reference Example 2 using the partially decomposed product of guar gum as the dusting powder and the tonkatsu of Comparative Example 4 in which the partially decomposed product of guar gum was added to the batter solution were the partially decomposed product of guar gum. The tonkatsu of Comparative Example 3 which does not use at all is superior in the crispy feeling of clothes and the juicy feeling of ingredients, but the reference example 2 using the partially decomposed product of guar gum as the dusting powder was added to the batter liquid. It can be seen that it is superior to Example 4. The degree of leanness (thinness) of the pork loin, which is an ingredient, also showed the same results. Comparative Example 3 was the most lean and Reference Example 2 was the least.

Example 3 In Example 1, the step of immersing in an aqueous solution of a partially decomposed product of hemicellulose was carried out by applying a dusting powder made of a mixture of the partially decomposed product of hemicellulose and pregelatinized waxy corn starch in a weight ratio of 1: 1. Instead of the step of dusting, the same procedure as in Example 1 was followed to obtain a frozen croquette which had been fried.

Comparative Example 5 In Example 3, the flour made of a mixture of a partially decomposed product of hemicellulose and pregelatinized waxy cornstarch was replaced with wheat flour. It was

Test Example 3 The croquettes of Example 3 and Comparative Example 5 were cooked in a microwave oven and a sensory test was conducted in the same manner as in Test Example 1.

As a result, Example 3 using a mixture of partially decomposed hemicellulose and pregelatinized waxy cornstarch as a dusting powder is superior to Comparative Example 5 in both the crispness of clothes and the juiciness of ingredients. Was evaluated.

Reference Example 4 Shrimp was sprinkled with water-soluble soybean-derived hemicellulose "Soya Five" (trade name, manufactured by Fuji Oil Co., Ltd.) as dusting powder, and the same batter and bread crumbs as in Example 1 were used to form bread crumbs. And then fried with oil at 170 to 180 ° C. to obtain shrimp fries. Next, this fried shrimp was snap frozen at −30 ° C., then packaged and stored frozen.

Comparative Example 6 In the reference example 4 , the soybean-derived water-soluble hemicellulose used as the dusting powder was replaced with wheat flour, and the same procedure as in the reference example 4 was followed to obtain a frozen fried prawn.

Test Example 4 The shrimp fries of Reference Example 4 and Comparative Example 6 were cooked in a microwave oven, and a sensory test was conducted in the same manner as in Test Example 1.

As a result, it was evaluated that the reference example 4 using the water-soluble hemicellulose derived from soybean as the dusting powder was superior to the comparative example 6 in both the crispness of the clothes and the juicyness of the ingredients.

[0054]

As described above, according to the method for manufacturing frying for microwave oven cooking according to the present invention, after the water-soluble polymer substance is attached to the surface of the ingredient, the batter liquid is attached and the Bread crumbs are further attached according to the above, and the mixture is oiled and frozen or refrigerated . And this water-soluble polymer
As a 5% by weight aqueous solution at 25 ° C with a B-type viscometer
Hemicellulo decomposed to a viscosity of 5 to 20 cps
Since a partially decomposed product of saccharide is used , a strong coating is formed between the ingredient and the clothing material, and steam generated from the ingredient by microwave heating is prevented from being absorbed by the clothing material,
The crispness of the clothes is prevented from being impaired and the juiciness of the ingredients is maintained even after the microwave heating or a long time after the microwave heating.

Therefore, the fried food for microwave oven cooking according to the present invention is not only eaten immediately after cooking, but also, for example, when it is displayed in a store and sold, or used as a side dish for lunch, after cooking. This is especially convenient when a long time elapses before eating.

Front page continued (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/01 A23L 1/176 A23L 1/48

Claims (5)

(57) [Claims] 1. A method for manufacturing frying for microwave oven cooking, which comprises depositing a water-soluble polymer on the surface of an ingredient, then depositing a batter solution, frying, and freezing or refrigerating.
As the water-soluble polymer substance, 25 wt% aqueous solution is used.
Viscosity measured by B-type viscometer at ℃ becomes 5-20cps
Preparation of microwave cooking for fries, wherein the this <br/> using Uni partial decomposition product of degraded hemicellulose. 2. A water-soluble polymer substance is attached to the surface of the ingredient, a batter liquid is attached, and then bread crumbs are attached,
For cooking in microwave ovens that are oiled and frozen or refrigerated
In the method for producing fries, the water-soluble polymer substance
Viscosity of a 5% by weight aqueous solution measured at 25 ° C with a B-type viscometer.
Hemicellulose that has been decomposed to a degree of 5 to 20 cps
A method for producing fries for cooking in a microwave oven, characterized by using a partially decomposed product of . 3. Further, as the water-soluble polymer substance, a gas is used.
Polysaccharides produced by microorganisms and microorganisms, pregelatinized starch
The method for producing frying for microwave oven cooking according to claim 1 or 2, wherein at least one selected from powder, a partially decomposed product thereof, and hemicellulose is used. 4. By Dov pickled the Guzai in an aqueous solution of the water-soluble polymer, according to any one of claims 1-3 to deposit the water-soluble polymer in Guzai surface Manufacturing method of fries for microwave cooking. By 5. it is attached to the ingredients surface as a powder out of the powder of the water-soluble polymer, in any one of claims 1-3 to deposit the water-soluble polymer in Guzai surface A method for producing a fried food for microwave cooking according to the description.