JPH0777549B2 - Frozen food and manufacturing method thereof - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food product and a method for producing the same, and more particularly, to a frozen food product that is used for deep-fried food such as fries and a method for producing the same.

[0002]

2. Description of the Related Art At present, a large amount of frozen foods such as fried foods, tempura, croquette and the like are used for frying.
Of these frozen foods, corn, frozen foods containing small particles such as small shrimp, the less binder such as roux,
Even when finally obtained, the taste of the granular material spreads in the mouth when the fried food is chewed. However, if the amount of binder such as roux is reduced, it becomes difficult to collect the granules, and it is impossible to mold the granules into a predetermined shape. Could not be provided to. In this regard, the present inventor has disclosed that in Japanese Patent Application No. 59-52693, pre-frozen granules are blended in a binder containing water such as roux to enhance the binding force of the binder. We proposed a method for producing frozen foods in which a roller is also used for frying, by forming a frying material consisting of an object and a binder into a predetermined shape.

[0003]

According to the above-mentioned method for producing frozen foods, it is possible to easily produce frozen foods that are used for frying even when a large amount of particulate matter is contained. However, according to this manufacturing method, the frozen material must be blended in advance, and the above manufacturing method cannot be adopted when blending unfrozen particulates or non-frozen particulates. In addition, the above-mentioned manufacturing method cannot be adopted even when a granular material is not blended, such as cream croquette.
By the way, when cooking deep-fried tofu that uses a creamy viscous material such as cream croquette, conventionally, the viscous material stored in a container is placed in the freezer in advance. A cooking method is employed in which the viscosity of the viscous material is adjusted by cooling to improve the formability, and then the viscous material is formed into a predetermined shape.

When the viscous material is placed in a freezer and cooled as in the conventional cooking method, even if the viscous material is cooled to a predetermined temperature in the vicinity of the inner wall surface of the container, the viscous material is in a predetermined vicinity in the central portion. It is difficult to adjust the viscosity of the viscous material because a non-uniform cooling state in which the viscous material is not cooled is likely to occur. On the other hand, if the viscous material is completely frozen so that the viscous material is uniformly cooled, subsequent molding cannot be performed. For this reason, in order to perform uniform cooling while maintaining the moldability of the viscous material, the cooling time must be as short as possible, and in the conventional cooking method, the viscosity of the viscous material is set to some extent in advance. It is necessary to take various measures such as increasing the height and reducing the thickness of the viscous material placed in the freezer.

Accordingly, the conventional tone management method, to produce industrially even frozen food to be subjected to a lifting rollers such as cream croquette, the viscosity adjustment of viscous material such as cream is difficult, any It was extremely difficult to use a viscosity adjusting material, and the types of frozen foods for frying were also limited. Moreover, when industrially producing frozen foods to be used for frying, as a viscous material used as a frying material, a thickened material such as wheat is used to increase the viscosity in advance. When thawing the obtained frozen food,
The fried material does not exhibit creamy fluidity, and the fried food has a powdery texture even when finally obtained. Also, the appearance of deep-fried cream croquette etc.
Nokoro is the same as fried, and it does not give any freshness
Absent. Therefore, the object of the present invention is to easily improve the moldability of the frying material without adding a thickening agent such as wheat, even if the frying material exhibits a creamy fluidity with poor moldability, Another object of the present invention is to provide a frozen food and a method for producing the frozen food which can be fried even when it has a juicy texture and a fresh appearance .

[0006]

Means for Solving the Problems As a result of repeated studies to achieve the above-mentioned object, the present inventor has added a powdery material of dry ice to a creamy viscous material and mixing it. By virtue of the fact that it is possible to easily perform uniform cooling without placing the viscous material in the freezer, without adding a thickening material such as flour to the viscous material that exhibits creamy fluidity at room temperature, Viscosity can be adjusted to such a degree that it can be easily molded into a frying material with a specified shape , and the rollers can be fried.
Attached small pieces of vegetables, etc. even when water content covers the fried material
After that, freeze the rollers to connect them together.
The present invention has been accomplished by finding that a frozen frozen food can be obtained . That is, the present invention, the outer peripheral surface of the frying material formed into a predetermined shape, which is covered with water-containing rollers, in frozen food to be used for frying, such as fries, the frozen food is thawed. When it reaches room temperature,
The fried material caused a creamy viscous fluidity, and before
You can fried vegetables and eat them in some of the writings.
The piece is substantially covered on its surface by the roller
Without being attached, it is fried with the above-mentioned vegetables and other small pieces.
When the material and the frozen
In the frozen food, characterized in that that. Further, the present invention is
The outer peripheral surface of the frying material formed into a predetermined shape is covered with water-containing rollers, and when producing frozen food for frying the rollers such as fries, the frying material may be dried ice or the like. A cooling medium that vaporizes at room temperature is directly added, the frying material is cooled by the heat of the cooling medium to adjust the viscosity to a moldable viscosity, and then the cooled frying material is molded into a predetermined shape.
After attaching water-containing rollers to the outer peripheral surface of the
Fried vegetables and eat without sticking peach
It is also a method for producing a frozen food, characterized in that a small piece capable of being adhered is attached to a part of the roller and frozen.

[0007]

According to the present invention, even when a frozen food for deep frying containing a large amount of granules is manufactured, even if the granules are mixed with a binder as a binder without being frozen in advance. By adding a cooling medium, such as dry ice, which vaporizes at room temperature to a frying material containing a large amount of granular material and cooling it, the binding force of the roux can be increased and the frying material can be easily molded into a predetermined shape. You can Moreover, the cooling medium is vaporized and does not exist in the frying material. Therefore, a small amount of binder such as roux can be provided, and frozen food for frying can be provided even when the taste of the granular material spreads in the mouth when chewed. In addition, even if the frying material has a creamy viscous fluidity at room temperature and cannot be molded, the cooling medium is vaporized by adding a cooling medium such as dry ice that vaporizes at room temperature to the frying material. While the frying material is cooled, the viscosity of the frying material can be easily adjusted to a moldable viscosity. Therefore, the viscosity of the frying material can be adjusted without adding a thickening agent such as wheat flour to the frying material, and when the frozen food is thawed to room temperature, the frying material has a creamy viscous flow. It can be made to have a juicy texture even after it is finally obtained.
Moreover, small pieces such as vegetables are integrally bound to a part of the roller
Frozen food can be obtained and can be seen with the naked eye in the form of small pieces such as vegetables.
Because the shape and color can be seen directly, the cold
It is possible to change the appearance of frozen foods such as color. Change
You can fry this frozen food directly without thawing.
With, the small pieces of vegetables etc. are also fried together
It is attached to the outer peripheral surface of the mo lift, giving a fresh visual impression to the lift.
Can be given.

[0008]

DETAILED DESCRIPTION OF THE INVENTION The frozen food of the present invention is a frozen food which is prepared by forming a frying material formed into a predetermined shape on the outer peripheral surface of the frying material. It is therefore important that the fried material exhibits a creamy viscous fluidity when the frozen food is thawed and heated to room temperature. Thus, the fried material exhibits a creamy viscous fluidity, so that the texture of the fried food can be juicy even when it is finally obtained. As the frying material used in the present invention, those exhibiting creamy fluidity at room temperature, such as flour, shortening, onion, skim milk powder, water, salt as a seasoning, white sauce obtained by mixing pepper and the like. , Mayonnaise, boiled eggs, onions, pickles and the like mixed tartar sauce, mayonnaise and tuna and the like mixed. As the white sauce, various white sauces such as wheat flour, butter, milk, or a kneaded mixture of simple water and oil can be used, and the roux in which the white sauce and eggs are mixed is also used as a frying material. Can be used.

Since these frying materials exhibit creamy fluidity at room temperature, they cannot be molded into a predetermined shape.
In this respect, in the present invention, by adding a cooling medium such as dry ice that vaporizes at room temperature to the frying material that exhibits creamy fluidity at room temperature, the frying material can be cooled and the viscosity adjusted to a moldable viscosity. It can be easily molded into a predetermined shape. Moreover, since the cooling medium cools the frying material while vaporizing, there is no cooling medium in the frying material that has been cooled, and the taste of the frying material is not changed. As the cooling medium, any one that can be vaporized at room temperature can be used, and dry ice, liquid air, liquid nitrogen, liquid oxygen or the like can be used. Above all, dry ice powder can be preferably used. In order to uniformly cool the frying material, it is preferable to cool the frying material and the cooling medium while mixing them with a stirrer or the like. Further, in a frying material containing fine solid matter such as frying material composed of tuna and mayonnaise, the solid matter can be cooled while being dispersed in the frying material by mixing.

Since the cooled fried material is cooled and adjusted to have a viscosity capable of being molded and has an appropriate tackiness, it can be freely molded by a conventionally used molding apparatus. In addition, the shape retention property of the deep-fried material (hereinafter, also referred to as a molded body) molded into a predetermined shape is good, and the molded body does not lose its shape even when conveyed by a conveyor or the like. Therefore, while transporting the molded body by a conveyor or the like, after adhering the flour, raw bread crumbs, eggs, etc. to the surface of the molded body, it is easily transported by freezing in a freezer maintained at a predetermined temperature, Frozen foods can be manufactured. Such frozen food can be obtained by frying directly in oil without thawing and having a juicy texture in which a frying material exhibiting creamy fluidity is enclosed. .

According to such a manufacturing method of the present invention, when a frozen food for frying is covered with a roller, which is a deep-fried food containing a large amount of granular material such as corn, the granular material is frozen in advance. Even if it is added without doing so, a frozen food containing a small amount of a binder such as roux can be obtained. During the production of such frozen foods, the cooling medium cools the binder such as roux and the granules such as corn, so that the binding force of the binder comes to be exerted, so that the granules are solidified in a lump form. First, the frying material can be molded into a predetermined shape. In addition, since the formed body also has a good shape-retaining property due to the binding force of the binding material, it can be easily transported by a conveyor or the like, and the formed body is attached to a roller such as wheat flour, and to a freezer. The transportation process can be easily passed. In this frozen food as well, by frying directly with oil without thawing, it is possible to obtain frying even when the taste of the granular material spreads in the mouth when chewed.

In the present invention described above, when the molded body is dipped in a mixture of wheat flour and water, or in the water of eggs, etc., and the water-containing roller is adhered to the surface of the molded body, After attaching the water-containing roller, attach a small piece of vegetables or the like to a part of the roller that covers the surface of the molded body, and then freeze the molded body to which the vegetable or the like is adhered, so that it becomes a part of the roller. It is possible to obtain a frozen food product in which small pieces such as vegetables are bound together. Such small pieces of vegetables or the like are attached to the water-containing rollers that cover the surface of the molded body without substantially attaching the rollers or the like. For this reason, the front side of the small pieces of vegetables, etc. is not substantially covered by the rollers, etc., and the shape and color of the small pieces of vegetables, etc. can be seen directly with the naked eye, and the appearance of the frozen food for deep frying It is possible to give changes in color and the like. Also, by frying this frozen food directly without thawing, small pieces of vegetables etc. are also fried together and the fried food is attached to the outer peripheral surface of the fried food. You can add vision.

Furthermore, when the obtained fried tofu is eaten, the taste of fried tofu and the taste of fried tofu can be tasted at the same time in the mouth, and a fresh taste can be imparted to the fried tofu. Small pieces such as vegetables attached to such frozen foods are burdock, pumpkin,
Not only small pieces of vegetables such as lotus root, asparagus and lacquer but also small pieces of fruits such as cherries, pineapples and raisins, seafood such as shrimps, and processed foods such as sausages can be used. In short, any food that can be fried and eaten will do. These vegetables and the like may be raw or may be cooked in advance and soaked with a predetermined taste. It may also be a canned product.

[0014]

EXAMPLES The present invention will be described in more detail by way of examples. Example 1 To a tartar sauce having a viscous fluidity obtained by mixing mayonnaise with boiled eggs, onions and pickles, agitating while adding powdery dry ice, the tartar sauce has a viscous fluidity. It was cooled until it lost and had a viscosity that could be molded. In the tartar sauce adjusted to a moldable viscosity,
There was no powder of dry ice, and it was molded into a bite-sized horn using a commercially available molding device. Since the obtained molded body had good shape retention, it could be easily transported by a knitted conveyor having fine vibrations. This molded body was dipped in a mixture of wheat flour and water, and a roller made of wheat flour and water was attached to the outer peripheral surface of the molded body. In this way, small pieces of thinly sliced lotus root were attached to the molded body to which the water-containing roller was attached, and then wheat flour was sprinkled to knock off excess wheat flour. At this time, lotus roots did not adhere to the sliced lotus root slices.
Wheat flour was adhered to the water content adhered to the molded body, but the flour sprinkled on the surface side of the lotus root slice piece that did not adhere the water content time was beaten off, and the lotus root slice piece Wheat flour did not substantially adhere to the surface side.

Then, the molded product to which lotus root slice pieces were adhered was placed in a freezer maintained at -40 ° C. and rapidly frozen to obtain a frozen food product shown in FIG. In the frozen food shown in FIG. 1, the lotus root slice pieces 10 were integrally bound to a bite-shaped angular shaped body 12 via a frozen roller. Next, when the frozen food shown in FIG. 1 was removed with water to expose the angular frying material made of tartar sauce and left indoors, the angular frying material gradually lost its shape, and finally Became a viscous tartar sauce.
The frozen food shown in FIG. 1 was deep-fried without thawing to obtain deep-fried tofu. At this time, the fried chicken had a golden croquette-like body integrally bonded with white fried root of lotus root, and had a beautiful appearance not seen in conventional croquette. Moreover, when I ate fried foods around this time, I was able to taste the juiciness of juicy tartar sauce and the texture of lotus root at the same time.

Example 2 A frozen food was prepared in the same manner as in Example 1 except that Wiener sausage was used instead of the lotus root slice pieces. The obtained frozen food is shown in FIG. The Wiener sausage 14 and the horn-shaped molded body 16 molded into a bite size were integrally bonded via the frozen roller. The frozen food shown in FIG. 2 was deep-fried in oil without thawing to make it deep-fried. The obtained Koromoage had a golden croquette-like body integrally bound with reddish Wiener sausage, and had a beautiful appearance not found in conventional croquette. . Also, when I tried fried foods around this time, I was able to enjoy the taste of juicy tartar sauce and the taste of Wiener sausage at the same time.

Example 3 A frozen food was prepared in the same manner as in Example 1 except that the lotus root slice pieces were replaced with various pieces shown below. Frozen foods were fried in oil without thawing to obtain Koro-age. Pieces used Pieces of burdock slices Pieces of pumpkin Slice piece of Rakkyo In the obtained frozen food, these pieces and the angular shaped body were bound together by the frozen time.
In addition, even when deep frying these frozen foods,
It consisted of golden croquette-like body with small pieces of fried pieces of various colors attached. Furthermore, when various small pieces were bound together, when the fried food was placed on a single dish, it had a beautiful appearance due to the various fried colors bound to the golden croquette body. Moreover, when fried foods were also eaten around these days, the taste peculiar to juicy tartar sauce and various fried tastes could be tasted at the same time.

Example 4 In Example 1, frozen pieces were obtained in the same manner as in Example 1 except that various pieces were used in addition to the lotus root sliced pieces, and then the frozen foods were fried with oil and deep-fried. Obtained. The dried fried soybeans were arranged in a heavy box lined with bamboo leaves as shown in FIG. Pieces used Sliced lotus root (10 in Figure 3) Wiener sausage (14 in Figure 3) Pieces of asparagus (18 in Figure 3) Pieces of pineapple (20 in Figure 3) Several grains of raisins (22 in Figure 3) ) Cherry (24 in FIG. 3) Steamed shrimp (26 in FIG. 3) The pineapple pieces and cherries used were canned products. Each of the fried tokoro arranged in the heavy box had a beautiful appearance due to the various fried colors attached to the golden croquette-shaped body. Moreover, when fried foods were eaten also in these days, the taste peculiar to tartar sauce and various fried foods could be tasted at the same time.

Example 5 A frozen food was produced in the same manner as in Example 1 except that a fried material obtained by mixing tuna and mayonnaise was used in place of tartar sauce. Cooked fried chicken. The product could be easily obtained during cooking of frozen foods and deep-fried tofu without any problems. The fried material obtained by mixing tuna and mayonnaise had a creamy viscous fluidity at room temperature. The appearances of the obtained frozen food and deep-fried tofu were the same as in Example 1. Also, when I ate Koro-age, I was able to taste the juicy texture of tuna and mayonnaise.

Comparative Example Each of the fried materials obtained by mixing the tartar sauce or tuna and mayonnaise used in Examples 1 and 5 was placed in a container such as a ball, and each container was placed in a freezer. When the frying material in the vicinity of the inner wall surface of the container reached a moldable viscosity, the frying material in the vicinity of the central portion of the container still exhibited fluidity and could not be molded.
Therefore, when each container was further left in the freezer, the frying material near the inner wall surface of the container was frozen and could not be molded, and the subsequent molding was stopped.

Example 5 After boiling a granular corn, a boiled corn cooled to room temperature and a roux consisting of white sauce and eggs were mixed to prepare a fried material. The proportion of boiled corn in such frying material was about 65% by weight. In this example, when the boiled cone and the roux were mixed, powdery dry ice was added and the frying material was mixed while being cooled. As a result, the boiled cone began to solidify using the roux as the binder. Then, using a commercially available molding device, the cooled fried material was molded into a predetermined shape. The obtained molded product had good shape retention and could be transported by a conveyor having fine vibrations, and could easily adhere rollers and transport it into a freezer. When the obtained frozen food was deep-fried with oil, the fried food was able to give the texture of the granular material spread in the mouth when chewed.

[0022]

INDUSTRIAL APPLICABILITY According to the present invention, frozen foods that can be fried when they have a juicy texture or when they have a texture that the taste of the granular material spreads in the mouth when chewed Can be easily manufactured industrially. Furthermore,
Change the appearance of frozen foods and deep-fried tofu
It can give a fresh appearance.

[Brief description of drawings]

FIG. 1 is a perspective view of a frozen food product showing an embodiment of the present invention.

FIG. 2 is a perspective view of a frozen food according to another embodiment.

FIG. 3 is a perspective view showing a state in which roller lifts according to the present invention are arranged in a heavy box.

[Explanation of symbols]

 10,14 Small pieces of vegetables 12,16 Molded products

Claims (2)

[Claims] 1. A frozen food for frying, such as a fried food, in which the outer peripheral surface of a fried material formed into a predetermined shape is covered with water-containing rollers, and the frozen food is thawed at room temperature. upon reaching the said lifting material caused a creamy viscous fluidity, and a portion of the clothing, of the edible frying of vegetables
The small pieces that can be
It is adhered without being touched and when the small pieces of vegetables and the fried material are frozen.
Frozen food characterized by being integrally bound together . 2. A frying material, which is formed into a predetermined shape and whose outer peripheral surface is covered with water-containing rollers, in the production of frozen food for frying rollers such as frying. And a cooling medium such as dry ice that vaporizes at room temperature
Molded by directly adding and cooling the frying material by the cold heat of the cooling medium to adjust the viscosity so that it can be molded , and then molding the cooled frying material into a predetermined shape.
After attaching the water-containing roller to the outer peripheral surface of the body, fried vegetables and eating without substantially attaching the roller
A method for producing a frozen food, characterized in that a small piece that can be attached is attached to a part of the roller and frozen.