JPH084464B2 - Method for producing frozen fried food for microwave cooking - Google Patents

Description

The present invention relates to a method for producing frozen fried foods for microwave oven cooking, and more specifically, it is oiled by cooking frozen fried foods in a microwave oven. The present invention relates to a method for producing a frozen fried food that gives a texture similar to that of the fried food immediately after.

2. Description of the Related Art In recent years, cooking has become simpler and faster, and edible parts made from processed raw materials such as poultry meat, seafood, vegetables, etc., which become seeds for the ingredients of fried foods, have been sized appropriately. Battered and breaded products are widely produced as frozen foods. In addition, oiled products are on the market as ready-to-eat prepared foods.

That is, oiled fried foods, which have the same texture and flavor as those of fried foods prepared by purchasing fresh raw materials at home, have become popular.

However, if you try to sell the fried material as a side dish at room temperature by oiling it, you will have to keep it on the same day because the days will not be kept.

In addition, when packaging and moving the product, bread crumbs may come off, clothes may be peeled off, or the shape may be lost.Fry foods are breaded with frying ingredients, then frozen and sold as frozen fry foods. To be done.

When eating this frozen fried food, it is usually heated again in an oven or the like. However, in this case, the bread crumbs become sticky, the appearance is poor, and the texture is not favorable.

With the spread of microwave ovens in the New Year, the frozen foods are now thawed and cooked in the microwave oven, and the oiled frozen foods are also thawed and cooked in the microwave oven.

However, when conventional frozen fried foods are thawed and cooked in a microwave oven, they are heated from inside the food,
The skin portion (batter + bread crumbs) on the surface becomes soft due to the steam generated from the internal frying material, and the crisp texture like immediately after oil is not obtained, which is a problem.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention aims to solve these problems, specifically, on the premise that thawing heat cooking is performed in a microwave oven, even if this cooking is performed, immediately after oiling. Provided is a method for producing a frozen fried food for microwave oven cooking, which provides a dry texture similar to that of fried food.

<Structure of the invention> Means for solving the problem and its action That is, the method of the present invention, the batter and bread crumbs consisting of wheat flour, water and seasonings are adhered to the food material, oiled, and then frozen. When producing frozen fried foods for microwave oven cooking, add a foaming material with thermosetting properties to this batter, mix and stir to aerate,
It is characterized by adjusting to a range less than 1.0 and greater than 0.2.

The structure and operation of these means will be described below.

The composition of the batter varies depending on the type and purpose of the seed, but normally, using a batter in which flour, water, eggs, etc. are adjusted in this way, the seed is breaded, oiled and frozen. To do. When you eat this frozen fried food,
Although it is thawed and cooked in a microwave oven, it does not have the same dry texture as fried foods immediately after oiling.

Regarding this point, in the present invention, a foaming material having thermocoagulability is added, and the mixture is aerated and aerated to adjust the specific gravity to a range of 1.0 to 0.2 to form a batter, and the batter is added to the food material as a seed. Bread crumbs are adhered via to give a suitable oil (pre-oil or complete oil) and then frozen.

Therefore, the specific gravity of the batter is adjusted to 1.0-0.2,
Moreover, since the foaming material is interposed, the batter is in a state of enclosing many fine bubbles. In this state, the oil is frozen and the aerated state is fixed to form a batter, which is a frozen fried food in which the food material that is the seed is surrounded. When this frozen fried food is thawed and cooked in a microwave oven, a fried food having a dry texture similar to that of fried food immediately after oil is obtained.

That is, the batter is aerated with a foaming material having heat coagulation property, and the specific gravity is adjusted within the range of 1.0 to 0.2.

In this way, the fry material is breaded through the batter through the batter, and then the fry material is appropriately oiled and frozen in the usual manner.

For example, as a foaming material, egg white, using a protein material having heat coagulability such as vegetable protein powder, as shown in Examples below,
Mixing with a poiper type stirrer, combined with the effect of heat coagulation of wheat flour, creates fine and uniform bubbles in the batter, and this batter forms many pores in the oiled batter. Has been done.

In other words, a large number of air bubbles are contained in the batter, and the steam generated from the ingredients when cooking in the microwave easily dissipates from these pores. This prevents the wet and sticky condition.

At this time, if the specific gravity of the batter is larger than 1.0, the foaming material has no aeration effect and the object cannot be achieved.

When the specific gravity is 0.2 or less, the aeration effect is further increased,
On the other hand, the batter is unlikely to adhere to the ingredients, and bread crumbs and the like are less likely to be deposited. Therefore, the specific gravity of the batter is preferably less than 1.0 and more than 0.2.

That is, when the foaming material of dry egg white and powdery soybean protein and water are added to wheat flour and mixed and stirred, the mixture is stirred with a whipper type stirrer as shown in the following Examples.

Since this stirrer is a whip,
The batter is whipped and the specific gravity is easily 0.975-0.6,
Furthermore, it can be adjusted to about 0.2. In this case, if a glycerin fatty acid ester, sorbitan fatty acid ester, D-sorbit, or the like is added as the foaming material, the specific gravity can be adjusted more uniformly and the bubbles can be made uniform and stabilized.

If you use an ordinary stirrer such as a juicer mixer instead of a whipper type, the bubbles generated will be small even when rotated at a considerably high speed, and the bubbles will break easily, and the specific gravity should be adjusted as described above. It's very difficult to do.

As the foaming material to be used, a heat-coagulable foaming material such as egg white or powdery vegetable protein, or a mixture thereof with glycerin fatty acid ester, sorbitan fatty acid ester, D-sorbit or the like can be advantageously used.

Examples Hereinafter, the examples will be further described.

(Example 1) To 3 kg of wheat flour (soft flour), 50 g of a protein mixture of dried egg white and soybean protein powder and 7 kg of water were added, and the mixture was aerated by using a whipper type agitator in a Shinagawa universal agitator. A batter with a specific gravity of 0.6 was obtained.

At this time, first, a mixture of 50 g of the protein mixture and 7 kg of water was premixed and stirred under the condition of 60 rpm × 3 minutes, and whipped (w
hip) and 3 kg of wheat flour were added thereto and stirred under the condition of 60 rpm × 1 minute to prepare an aerated batter.

Next, 10 g of bread crumbs were attached to 40 g of frozen fish fillet via 15 g of this batter.

Then oil it in salad oil at 175 ° C for 2 minutes,
After that, it was frozen, packed in a container, and packaged.

The frozen fried food thus obtained was stored for 1 month and then heated in a microwave oven of 500 W for 1 minute. When it was eaten, it was a fried fish whose batter had a dry texture similar to the texture immediately after oil.

(Example 2) First, 4 kg of egg white was mixed and stirred with a whipper type stirrer and whipped, and aerated to a specific gravity of 0.2.
To this, add 3 kg of soft flour and 3 kg of water and stir further,
10 kg of aerated batter having a specific gravity of 0.7 was obtained.

Next, to the frozen potato croquette material 35g, specific gravity 0.7
15 g of the batter and 10 g of bread crumbs were adhered and the same treatment as in Example 1 was performed to obtain frozen croquettes.

When the frozen croquette thus obtained was stored for one month and then heated in a microwave oven, a croquette with a crisp texture and a good texture was obtained.

<Effects of the Invention> As described above, in the method of the present invention, first, a heat-coagulable foaming material such as egg white and powdered vegetable protein is added to flour, seasoning, water, and the like, and the mixture is stirred. Aerated to form a batter, the specific gravity of this batter is adjusted to less than 1.0 and greater than 0.2, and then the food material is immersed in this batter, then bread crumbs are attached, and then oiled appropriately and frozen. To do.

Therefore, the frozen fried food obtained in this way is only thawed and cooked in a microwave oven to obtain a fried food with a texture immediately after the crispy batter and a frozen fried food satisfying the market demand. Can be provided.

Claims (1)

[Claims] 1. A batter and a bread crumb consisting of wheat flour, water and a seasoning are adhered to a food material, oiled, and then frozen to produce a frozen fried food for microwave oven cooking. A method for producing a frozen fried food for microwave cooking, comprising adding a foaming material having coagulability, mixing and agitating the mixture to aerate, and adjusting the specific gravity to a range of less than 1.0 and more than 0.2.