JP5890701B2 - Batter mix for frozen fried food - Google Patents

Description

  The present invention relates to a batter mix for frozen fried food provided in a frozen state after frying. More specifically, a batter mix for frozen fried foods that can provide a fried food with a crisp texture just after frying even if it is frozen after frying and then reheated or naturally thawed. About.

  In general, fried foods are prepared by adding batter liquid and bread crumbs in which eggs, wheat flour, or starch is dissolved in water with the ingredients as they are, or with the seasoning or dusting applied to the ingredients. Manufactured). However, in recent years, with the desire to reduce the time and effort required for cooking, as the number of households has decreased, the number of individuals has increased, etc., fried foods with bread crumbs such as croquettes and tonkatsu have been provided more easily and for small groups There is an increasing demand for frozen fried foods that can be reheated or naturally thawed in a microwave oven, oven, etc.

Various proposals have been made so far regarding mixes and production methods for frozen fried foods.
For example, in Patent Document 1, a batter layer, a first bleeder layer, an emulsion layer composed of water, oil and fat, and an emulsion stabilizer, and a second bleeder layer form layers in this order, and this is preliminarily provided as necessary. A fried food that is stored frozen after overheating and cooked in a microwave is disclosed.
Patent Document 2 discloses a batter liquid comprising an edible oil and fat, water, an edible water-retaining substance, an emulsion containing a foaming agent and an emulsifying stabilizer, and a frozen frying base material for microwave cooking using the same. Has been.
Patent Document 3 includes a dressing material containing powder consisting of wheat flour, processed starch, powdered egg white, powdered egg yolk, powdered vegetable protein, powdered fats and oils, swelling agent and thickener. It is disclosed that the fried food manufactured using the dressing liquid obtained by mixing with water, and eating it by reheating after storing it frozen.

  However, frozen fried foods made using these garments have the problem that when they are reheated or naturally thawed, the moisture in the ingredients is transferred to the clothes and the crispy texture is impaired, which is still insufficient. The situation was not satisfactory.

Japanese Patent Laid-Open No. 2-16937 JP 7-255402 A JP-A-7-67565

  The present invention produces a frozen fried food that can maintain the same appearance as freshly fried and the original texture of the garment without the moisture of ingredients transferring to the garment even after reheating or natural thawing. It is an issue to provide clothing to do.

  As a result of various studies to solve the above problems, the present inventors have found that a batter mix containing egg white powder whose particle size is adjusted to a median diameter of 10 to 50 μm, water, liquid fat and oil, By using batter liquid prepared by mixing as a dressing material, it can produce fried foods that have a crispy clothing texture without being dragged even after re-cooking and natural thawing after freezing after frying As a result, the present invention was completed.

That is, this invention solves the said subject with the batter mix for frozen fried foods containing the egg white powder adjusted so that a particle size might be 10-50 micrometers by a median diameter.
Moreover, this invention solved the said subject with the batter liquid for frozen fried foods prepared by mixing 100 mass parts of the said batter mix, 200-500 mass parts of water, and 250-600 mass parts of liquid fats and oils. It is.
Moreover, this invention solves the said subject by the manufacturing method of the frozen fried food characterized by making fry cooking after making the said batter liquid adhere to ingredients, and then freezing.

  The batter mix for frozen fried food of the present invention has good adherence to ingredients such as croquette patties and meat, and the fried food produced using the clothing material containing the batter mix can be reheated after being frozen and stored. Even when it is naturally thawed and eaten, it has a freshly-fried appearance and a good texture with good texture without dragging.

The egg white powder contained in the batter mix for frozen fried food of the present invention has a particle size of 10 to 50 μm, preferably 25 to 45 μm, more preferably 30 to 40 μm as a median diameter. In the present specification, the median diameter of egg white powder means that the particle diameter of all egg white powder contained in the batter mix is measured by a laser diffraction / scattering method using Microtrac MT3000II (Nikkiso Co., Ltd.). Means the particle diameter at an integrated volume value of 50%.
If the median diameter of the egg white powder is larger than 50 μm, the clothing tends to rupture during frying, and the resulting frozen fried food moves to the clothing when thawed, and after thawing The texture of the garment's texture is weakened. On the other hand, if the median diameter is smaller than 10 μm, the clothes tend to burst during frying.

  The means for adjusting the particle size of the egg white powder to the above-mentioned range is not particularly limited, and examples thereof include a method of diluting egg white and then drying, pulverization, classification and the like, and pulverization is preferable. Or you may utilize the commercially available egg white powder which has the median diameter of the above-mentioned range. Alternatively, an egg white powder having a median diameter adjusted to the above range may be obtained by mixing egg white powders having different particle diameters.

  Content of the said egg white powder in the batter mix of this invention should just be 5-20 mass% in mix total mass, Preferably it is 8-15 mass%. When the content is less than 5% by mass, the obtained frozen fried food product tends to have moisture in the ingredients transferred to the garment during thawing and weaken the texture of the garment after thawing. On the other hand, if the blending amount is larger than 20% by mass, the clothes are ruptured during frying and the texture tends to be drawn.

The batter mix for frozen fried food of the present invention may preferably further contain starch and / or soy protein.
As the above starches, starch such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, etc., and starch obtained by subjecting these starches to chemical or physical treatment such as acetylation, etherification, crosslinking, oxidation, and pregelatinization And a mixture thereof. Preferably, the starches are wheat starch, corn starch, tapioca starch, or a mixture thereof. Content of the said starch in the batter mix of this invention should just be 20-90 mass% in the said mix total mass, Preferably it is 40-70 mass%.
Examples of the soybean protein include proteins prepared by usual means such as extraction and separation from raw soybeans such as whole soybeans and defatted soybeans, enzyme-treated products thereof, and commercially available soybean proteins. The soy protein may be in any form such as powder or granule. Content of the said soybean protein in the batter mix of this invention should just be 5-40 mass% in the said mix total mass, Preferably it is 10-25 mass%.

  The batter mix of the present invention, in addition to the above-mentioned egg white powder, soy protein, starches, and, if necessary, other raw materials usually used in the production of batter mix for fried foods, for example, flour such as wheat flour, Desired sugars such as sugar, fats and oils, milk powder, pigments, flavors, salt, emulsifier, dried whole egg, dried egg yolk, vegetable protein, wheat gluten powder, thickener, eggshell calcium, enzyme, flavoring agent, spices, etc. You may contain suitably according to the quality of the frozen fried food to do. The batter mix of the present invention can be obtained by appropriately mixing the above-described egg white powder, soybean protein, starches, and, if necessary, the above other raw materials. The form of the batter mix of the present invention is not particularly limited, such as powder or granule.

  A batter solution can be prepared by sufficiently mixing and emulsifying the batter mix for frozen fried food of the present invention with water and liquid fats and oils. Even if the fried food obtained by oiling the ingredients to which the batter liquid is adhered is thawed by reheating etc. after frozen storage, the moisture of the ingredients is trapped in the batter liquid layer and does not move outside . Therefore, if the batter liquid is used as a clothing material, a fried food having a good appearance and a crispy texture can be obtained even when thawed after freezing. That is, the batter liquid is suitable as a batter liquid for frozen fried foods.

Therefore, this invention also provides the batter liquid for frozen fried foods prepared by mixing the batter mix of the said invention, water, and liquid fats and oils. The batter liquid is, for example, mixed with the batter mix of the present invention, water, and liquid fats and oils, and preferably stirred until it is uniform or processed with a known emulsifier such as a mixer or a homogenizer. And can be obtained by emulsifying.
Examples of the water include water usually used for cooking, sugar water, salt water, ionic water, electrolyzed water, and the like, and mixtures thereof. The liquid oil may be any oil that is liquid at room temperature. For example, liquid oil used in normal cooking such as salad oil, soybean oil, cottonseed oil, corn oil, sunflower oil, safflower oil, and mixed oils thereof. Is mentioned.
The mass ratio of the batter mix of the present invention, water and liquid fat in the batter liquid is 200 to 500 parts by mass, preferably 300 to 450 parts by mass of water with respect to 100 parts by mass of the batter mix. The fat is 250 to 600 parts by mass, preferably 300 to 450 parts by mass. The mass ratio of water and liquid fat in the batter liquid is 0.7 to 2.0 parts by mass, preferably 0.8 to 1.5 parts by mass with respect to 1.0 part by mass of water. It is.
The viscosity of the batter liquid is preferably 500 mPa · s to 5000 mPa · s, more preferably 1000 mPa · s to 4000 mPa · s, as measured with a BM viscometer (manufactured by Toki Sangyo Co., Ltd.). .

  In the conventional batter liquid, the content of water with respect to 100 parts by mass of the batter mix is usually about 150 to 200 parts by mass. If the amount of water is greater than this, the batter liquid will not easily adhere to the ingredients, and if the resulting fried food is reheated after freezing, the sag of the garment will be reduced. On the other hand, the batter liquid of the present invention has good adhesion to ingredients even if it contains a larger amount of water and liquid fat as described above, and the resulting fried food garment is Even when re-heated after freezing, it has a crispy texture. Furthermore, the garment of the fried food obtained using the batter liquid of the present invention containing a larger amount of water and liquid fats and oils is better melted in the mouth. The batter liquid of the present invention is useful both economically and resourcefully because a good food can be obtained even with a high water content.

  The batter liquid for frozen fried food of the present invention may be composed of the batter mix of the present invention, water and liquid fats or oils, or a material usually used for frying clothes, such as wheat flour. It may also contain corn flour, corn grits and other flours, starches, egg liquids and the like.

The frozen fried food of the present invention can be produced by adhering the batter liquid for frozen fried food of the present invention to ingredients, frying it, and then freezing it.
By attaching the batter liquid of the present invention to the ingredients, a layer of the batter liquid covering the ingredients is formed. The batter liquid layer may be composed of only a single layer of the batter liquid of the present invention, but may be a plurality of layers of the batter liquid of the present invention, or the batter liquid of the present invention. And a combination of a normal batter liquid layer and the like. In order to give a crispy texture to the fried food after thawing, it is preferable to have a layer structure of two or more layers. More preferably, a bleeder layer is provided between these layers and in the outermost layer.

The normal batter liquid may be a batter liquid containing cereal flours, starches, moisture, or eggs used for normal frying, and may be selected according to the type or quality of the desired frozen fried food. . This normal batter liquid does not need to contain egg white powder or fats and oils.
Examples of the breader include dry bread crumbs, semi-dry bread crumbs, raw bread crumbs, and bread crumb substitutes. Examples of bread crumb substitutes include grains, grain pulverized products, heat-treated products thereof, processed products thereof (crackers or pulverized products thereof), and the like.

  For example, after the first batter liquid is adhered to the ingredients, the first batter is adhered, and then the second batter liquid is adhered, and then the second batter is adhered. Accordingly, the first batter layer, the first batter layer covering the first batter layer, the second batter layer covering the first batter layer, and the second batter layer covering the second batter layer are formed on the surface of the ingredient. A bleeder layer is formed. The frozen fried food of the present invention can be produced by freezing this after fried cooking.

  As the first batter liquid, the batter liquid of the present invention is preferable, but the normal batter liquid may be used. The batter liquid of the present invention is used for the second batter liquid. As the first bleeder, dry bread crumbs and cracker powders are preferable, and as the second bleeder, dry bread crumbs, semi-dry bread crumbs, or a mixture of dry bread crumbs and raw bread crumbs are preferable.

The ingredients of the frozen fried food of the present invention are not particularly limited, and examples thereof include croquettes and patties of meat cutlet, meat, seafood, vegetables and the like. Prior to covering the ingredients with the batter liquid layer, the ingredients may be preliminarily seasoned or dusted as necessary.
The means for frying is not particularly limited and may be performed according to a conventional method. For example, the cooking oil may be oiled at a temperature of about 150 ° C. to 180 ° C.
Next, the frozen fried food of the present invention can be produced by freezing the fried food obtained by oiling. Freezing is preferably performed within 60 minutes immediately after frying. The freezing method may be performed according to a conventional method, and examples thereof include a slow freezing method and a quick freezing method, but quick freezing is preferable from the viewpoint of maintaining quality.

The frozen fried food of the present invention can be thawed by reheating, natural thawing, or a combination thereof and provided as a fried food. Examples of the reheating means include a microwave oven, an oven, a steam convection oven, an oven toaster, and a grill. Of these, a microwave oven is preferable. What is necessary is just to set the temperature and time of reheating suitably according to the kind and frozen state of frozen food. Natural thawing may be performed according to a conventional method, for example, thawing for several hours at room temperature.
Although the fried food of the present invention thus obtained is thawed after freezing, it is possible to provide a texture with a crumpled garment without the same pulling as that immediately after fried cooking.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

(Examples 1-5)
The egg white powder was put into a pulverizer and the particle size was adjusted so that the median diameter was 40 μm. The obtained egg white powder and other raw materials were mixed in the blending amounts shown in Table 1 below to obtain a batter mix.
After mixing water and liquid fats and oils in the amount shown in Table 1 in a mixer and stirring gently, the above batter mix was added, and the mixture was emulsified by stirring at 3000 rpm for 5 minutes to prepare a batter liquid. The prepared batter liquid was applied to the whole 20 g of croquette patties, and then dried bread crumbs having a diameter of 3 mm were attached, followed by quick freezing. After freezing, the same batter solution was further applied to the whole, and then dry bread crumbs having a diameter of 6 mm were adhered. This was oiled with a fryer at 175 ° C. for 5 minutes, and after taking rough heat, it was quickly frozen again to obtain a frozen croquette. This was heated in a microwave to obtain croquettes.

(Comparative Example 1)
The batter liquid was prepared by mixing the amounts of egg white liquid, water, liquid fats and other materials shown in Table 1 below. Using the prepared batter solution, a frozen croquette was obtained in the same procedure as in Example 1, and it was heated in a microwave to obtain a croquette.

(Comparative Example 2)
The materials were mixed in the blending amounts shown in Table 1 to obtain a batter mix containing no egg white powder. Water and liquid fats and oils were added to the mixer in the amounts shown in Table 1, and the mixture was lightly stirred. The batter mix was added, and the mixture was stirred at 3000 rpm for 5 minutes to prepare a batter solution. Using the prepared batter solution, a frozen croquette was obtained in the same procedure as in Example 1, and it was heated in a microwave to obtain a croquette.

(Test Example 1)
The appearance and texture of each croquette produced in Examples 1 to 5 and Comparative Examples 1 to 2 were evaluated by the evaluation criteria shown in Table 2 below using 10 panels, and the average score was obtained. The evaluation results are shown in Table 3.

(Test Example 2)
The egg white powder was put into a pulverizer to prepare an egg white powder having a median diameter shown in Table 4. A batter liquid was prepared using these egg white powders in the same procedure as in Example 5, and then a frozen croquette was obtained using the prepared batter liquid, which was heated in a microwave to produce a croquette. The produced croquettes were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 4. In Table 4, the results of Example 5 are shown again.

(Test Example 3)
A batter liquid was prepared in the same manner as in Example 5 except that the content of egg white powder in the batter mix was changed as shown in Table 5, and then a frozen croquette was obtained using the prepared batter liquid. A croquette was produced by heating in the range. The produced croquettes were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 5. In Table 5, the results of Example 5 are shown again.

(Test Example 4)
Except that the amount of water to be mixed with the batter mix was changed as shown in Table 6, a batter solution was prepared in the same manner as in Example 5 to obtain a frozen croquette, which was heated in a microwave oven. Made croquettes. The produced croquettes were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 6.

(Test Example 5)
Except that the amount of liquid fat mixed with the batter mix was changed as shown in Table 7, a batter solution was prepared in the same procedure as in Example 4 to obtain a frozen croquette, which was heated in a microwave oven. Made croquettes. The produced croquettes were evaluated in the same procedure as in Test Example 1. Table 7 shows the evaluation results.

(Example 6)
A batter liquid was prepared in the same procedure as in Example 5. The prepared batter liquid was applied to the entire 20 g of croquette putty, and then dry bread crumbs having a diameter of 6 mm were adhered. This was oiled with a fryer at 175 ° C. for 5 minutes, and after taking rough heat, it was quickly frozen again to obtain a frozen croquette. This was heated in a microwave oven to obtain croquettes and evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 8. Table 8 shows the results of Example 5 again.

Claims (9)

A batter mix for frozen fried food containing 5 to 20% by mass of egg white powder having a particle size of 25 to 50 μm as a median diameter. The batter mix of Claim 1 containing the said egg white powder 8-15 mass%.   Furthermore, the batter mix of Claim 1 or 2 containing starches.   Furthermore, the batter mix of any one of Claims 1-3 containing a soybean protein. The batter liquid for frozen fried foods which is a mixture of 100 parts by mass of the batter mix according to any one of claims 1 to 4, 200 to 500 parts by mass of water, and 250 to 600 parts by mass of liquid fats and oils.   The batter liquid of Claim 5 whose mass ratio of the said water and the said liquid fats is 1.0: 0.7-2.0.   A method for producing a frozen fried food, characterized in that the batter liquid according to claim 5 or 6 is attached to the ingredients, fried and then frozen. After the first batter liquid is adhered to the ingredients, the first bleeder is adhered, then the batter liquid according to claim 5 or 6 is adhered , and then the second bleeder is adhered , followed by frying and freezing. method of manufacturing features to claim 7, wherein that. The manufacturing method according to claim 8, wherein the first batter liquid is the batter liquid according to claim 5 or 6.