JPH03151846A - Frozen food capable of frying with frying oil and production thereof and production of fried food - Google Patents

Abstract

PURPOSE:To improve taste and shape by forming coating layer consisting of a mixture of water and starch on the outside of frozen formed article of potato. CONSTITUTION:10-200g frying seed obtained by charging 3-60wt.% ingredients in the center of at least one kind of potatoes selected from smashed material of steam-boiled or boiled white potato or sweet potato or material obtained by reconstituting dried mashed potato with water is frozen at <=-5 deg.C for >=2hr to provide the frozen formed article. Then 100 pts.wt. of the formed article is covered with 0.1-10 pts.wt. coating material consisting of 20-45wt.% and 80-55wt.% starch to form a coating layer having 0.1-3mm thickness and then frozen at -15 to -40 deg.C to provide frozen food capable of frying with frying oil. Then the frozen food is fried with frying oil heated to 170-180 deg.C for 3-15min to afford the fried food.

Description

[Detailed Description of the Invention] [Foreground of the Invention] [Industrial Application Field] The present invention uses tasteless and odorless starch to produce products with a variety of shapes, etc. that take advantage of the unique flavor of potatoes and other tuber materials. The present invention relates to a frozen food that can be fried in a frying oil rich in - and a method for producing the same, and a method for producing a fried food.

<Conventional Technology> Croquettes, a Western-style fried dish, have been known since ancient times as fried foods using potatoes and the like.

This is made by combining boiled, steamed, or fried fish and shellfish, eggs, and shredded vegetables with a binder such as pureed potatoes or white sauce to form the desired shape. After cooling, sprinkle flour on its surface,
It is fried with egg and breadcrumbs.

In addition, recently, after cutting potatoes or peeling them as an accompaniment or as a snack food,
It can be fried as is, or it can be kneaded with matshu potatoes, egg whites, powdered milk, etc. and then fried.

Among these, croquettes and french fries that use binders have the unique flavor of potatoes weakened due to the flavor and texture of the binder. Also,
Potatoes that are cut or peeled and then fried have limited variety in terms of taste and shape, so they are mainly used for somura, and for snacks and as an accompaniment. is used as.

<Problems to be solved by the invention> On the other hand, high-quality potatoes such as Idaho Boteto and Baron are
Taking advantage of the rich flavor of potatoes, baked potatoes (
It is popular as a steamed or steamed dish with butter or salt.

However, attempts have been made to make use of the unique flavors and textures of these materials to produce fried foods with variety in taste and shape, but this has not been possible.

In other words, even if you try to make fried foods that have a variety of tastes that make use of the unique flavors of these ingredients using conventional methods for making croquettes, etc., especially if bread crumbs, eggs, flour, etc. are used as batter ingredients, the batter will be too thin. The taste was so strong that it was impossible to produce fried foods that took advantage of the unique flavor of the ingredients.

Also, it is thought that it would be possible to bring out the flavor of the potatoes by frying them without batter, but in reality, the ingredients dispersed during frying, making it impossible to fry them.

For this reason, generally only cut or peeled potatoes were fried and used as food.

However, these have a quite different flavor from the above-mentioned baked potatoes, and there is little variety in taste and shape.
It was not satisfactory as an ingredient.

[Summary of the invention]

<Summary> In order to solve the above problems, the present inventor has conducted intensive research and found that if a mixture of water and starch is used in the batter that covers molded products of potatoes, it will be possible to create a coating that is unique to materials such as potatoes. Variety in taste and shape by taking advantage of flavor and texture
The present invention was completed based on the knowledge that it is possible to produce a novel fried food having the following properties.

That is, the frozen food that can be fried with frying oil of the present invention is a frozen molded product of at least one type of potato selected from steamed or boiled potatoes, mashed sweet potatoes, or reconstituted dried mash potatoes. It is characterized by forming a coating layer made of a mixture of water and starch on the outside.

In addition, the method for producing a frozen food that can be fried with frying oil, which is another invention of the present invention, includes at least one selected from mashed steamed or boiled potatoes or sweet potatoes, or rehydrated dried matshu potatoes. A method for producing a frozen food that can be fried in frying oil by forming a type of potato into a predetermined shape, cooling it, and coating it with a batter, in which a mixture of water and starch is used as the batter. It is characterized by the following.

In addition, the method for producing fried food, which is another invention of the present invention, mainly uses at least one type of potato selected from mashed steamed or boiled potatoes or sweet potatoes, or rehydrated dried matshu potatoes. As a raw material,
It is molded as it is, or it is molded with ingredients put in the center, or it is molded by kneading ingredients into the above raw materials, then cooled, coated with a mixture of water and starch, and fried. It is characterized by being fried in oil.

Effects> The frozen foods and fried foods that can be fried using frying oil of the present invention prevent the material from falling apart by protecting the surface of the molded potato material with a coating layer made of a mixture of water and starch. By making it possible to mold it into various shapes without sacrificing the unique flavor of the ingredients, and by changing the ingredients put inside, it is possible to create fried foods with good taste and a wide variety of shapes. Therefore, it is an extremely excellent ingredient that can be used as a snack, side dish, snack, snack, etc.

[Detailed description of the invention]

(1) Frozen food (1) Structure The frozen food of the present invention that can be fried with frying oil has a molded potato-like product placed on the inside and a layer made of a mixture of water and starch on the outside. It is a structure of at least two layers.

(2) Inner part The potatoes forming the inner part of the frozen food that can be fried with the frying oil of the present invention include steamed or boiled potatoes, mashed sweet potatoes, or reconstituted dried matshu potatoes. As the main raw material (here, the liquid for reconstitution can be any liquid that can turn dried mash into mash, but preferably boiling water or heated milk is used), as it is, Alternatively, add 3 to 60 ingredients (general term for auxiliary materials to be put inside) in the center.
A two-layered structure filled with weight%, preferably 5 to 20% by weight, or a stuffing filled with ingredients usually 0.5 to 20% by weight, preferably 1 to 5% by weight, Alternatively, a two-layer structure in which the center is filled with ingredients is used.

Examples of the materials used in the above ingredients include butter, cheese, red bean paste, chocolate, salami sausage, kiwi fruit, Chinese flavored meat, or a combination of multiple ingredients.

The contents of the inner part are molded with a molding machine or cut out with a die cutter to form fried items of various shapes. The amount of the fried species is usually 10 to 200 g, preferably 20 to 50 g.
．． Generally, they are formed to have the same size.

(3) Coating layer The mixed layer of water and starch that coats the above-mentioned fried seeds is a mixture of water and starch that has a moisture content of usually 20 to 45% by weight, preferably 30 to 40% by weight, obtained by adding water to starch. A mixture of
61-3II111 Fly type 1 so that it has a two-layer structure or a three-layer structure or more, preferably 0.2 to 1 mm.
It is usually used in a ratio of 1 to 10 parts by weight, preferably 3 to 5 parts by weight per 00 parts by weight.

(II) Manufacture of frozen food (1) Manufacturing process of fry seeds The frozen food for frying is at least one type selected from mashed steamed or boiled potatoes or sweet potatoes, or reconstituted dried matshu potatoes. Potatoes are used as the main raw material, and they can be put into a molding machine or cutter as is and molded into various shapes, or the filling is usually 3 to 60% by weight, preferably 5 to 20% by weight, in the center. %, or the above-mentioned main ingredients are usually filled with the ingredients as described above. 5-20% by weight, preferably 1-5
Fried dough is produced by kneading it in a proportion of % by weight, or by putting it into a molding machine or die cutter and molding it into various shapes.

Such fried species usually weigh between 10 and 200 g.

Preferably 20-50. It is usually formed by IiA in the size of IiA.

(2) Cooling Treatment Since the above-mentioned fried seeds are too soft to maintain their shape as they are, they are generally cooled to increase their hardness. Cooling is usually at -5°C or lower for 2 hours or more, preferably -2
It is desirable to freeze at 0 to -40°C for 3 hours or more.

(3) Coating treatment The surface portion of the thus cooled fly seeds is coated with a mixture of water and starch.

Coating is carried out by sprinkling the fly seed with a mixture of water and starch. Since the fly seed is cooled, the liquid portion of the water and starch mixture surrounding it is cooled and solidified and deposited on its surface.

The layer of water and starch mixture on the fly ridge deposited in this way is generally from 0.1 to 3, preferably from 0.2 to 3.
iml! The coating layer is usually formed in an amount of 1 to 10 parts by weight, preferably 3 to 5 parts by weight, per 100 parts by weight of fried seeds.

The starch used in the water and starch mixture is usually one industrially produced from potatoes, sweet potatoes, corn, wheat, tapioca roots, or the like. Among these starches, those made from potatoes are preferred.

(4) Freezing treatment The fly seeds obtained in this way with a coating layer of a mixture of water and starch formed on the surface are frozen for preservation.
It is frozen at a temperature of 15 to -40°C.

(5) Deep-fried fried food The frozen food for frying obtained as described above may be put on the market as is, but in some cases, it may be subjected to deep-fried food.

Such yellowtail frying treatment is carried out using frying oil (vegetable oil, such as soybean oil, rapeseed oil, corn oil, rice oil, shortening, etc., animal oil, such as lard, tallow, etc., and blended oils thereof) heated to 170 to 180°C. 1.5 to 3 minutes,
Preferably, it is refried for 2 to 2.5 minutes and stored frozen at -10°C or lower, preferably -20°C or lower. Furthermore, if necessary, it can be refried again in frying oil heated to 170 to 180°C and frozen again.

(8) Sales The frozen food for frying obtained as described above has the structure as described above. Therefore, it is stored or distributed in a frozen state and sold, and then fried in frying oil at each home.

(III) Production of fried food The process for producing fried seeds in (1) in the production of the frozen food, (
Products produced in the same manner as 2) cooling treatment and (3) coating treatment can be directly fried to produce fried foods.

Frying is generally carried out using frying oil (vegetable oils such as soybean oil, rapeseed oil, corn oil, rice oil, shortening, etc., animal oils such as lard, tallow, etc., and blended oils thereof) heated to 170 to 180°C. This is done by heating for 15 minutes.

Through this frying process, a portion of the starch formed on the surface of the fried seeds becomes a thin film due to the presence of a small amount of water and the action of hot oil, forming a film covered with a thin starch film.

As a result, fried foods are produced that do not impair the unique flavor of the ingredients.

[Example of practical experience]

Example 1 Using a 1:1 ratio of peeled potatoes and water, add a small amount of salt and boil until the potatoes do not fall apart, then drain the water and heat dry until the surface turns white. Lightly crush and use as raw material.

This was cut out into a heart shape with a thickness of about 2 marks and a weight of about 30 cm, and then left at -20°C for 12 hours to obtain frozen fried seeds.

The frozen fried seeds were coated with a mixture of 100 g of potato starch and 25 g of water (moisture content: 34% by weight) to ensure uniform adhesion, and cooled to -20° C. to obtain a frozen food for frying.

Next, add this to a household pot containing 1g of rapeseed oil.
A fried food was obtained by frying at a temperature of 175±5° C. for 6 to 8 minutes until floating.

Example 2 The frozen food for frying of Example 1 was fried for 2 minutes, and only the surface film was fixed. The frozen food was frozen for 3 months at 130°C and then re-fried (6 to 8 days at an oil temperature of 170±5°C). (until it floats), a fried food with a similar unique potato flavor was obtained. Example 3 Peeled sweet potatoes and water were mixed in a 1:1 ratio with a small amount of salt, boiled until the potatoes did not fall apart, then drained, heated and dried until the surface turned white, and then lightly crushed. and use it as raw material.

This was cut out into a flower shape with a thickness of about 2CI11 and a weight of about 30g, and then left at -30°C for 4 hours to produce frozen fried seeds.

To this frozen fry seed, add 100g of potato starch and 20g of water. was added and mixed well (moisture content: 32% by weight), and the mixture was uniformly deposited and cooled to -20°C to obtain a frozen food for frying.

Next, this is cooked in a home-use hot pot made of rice and palm.
A fried food was obtained by frying at a temperature of 175±5° C. for 6 to 8 minutes until it floated.

Example 4 The frozen food for frying of Example 2 was fried for 2 minutes, and only the surface film was fixed. The frozen food was frozen for 4 months at 140°C and then re-fried (6 to 6 minutes at an oil temperature of 170±5°C). After 8 minutes of frying (until it floats), a fried food product with a good sweet potato flavor was similarly obtained.

Example 5 Add 550 g of boiling water to 200 g of matshu potatoes and knead until homogeneous to obtain a raw material.

Cut this into a flower shape about 2cm thick and weigh about 30cm.
After making sr fried seeds, they were left to stand at -20°C for 12 hours to make frozen fried seeds.

For this frozen fry starter, add 100g of cornstarch and 25g of water.
g was added and mixed well (moisture content: 32% by weight), and the mixture was uniformly deposited and cooled to -20°C to obtain a frozen food for frying.

Next, heat this in a household hotpot containing 1g of blended oil made from rapeseed, rice, and palm at a temperature of 175±5℃ for 6 to 8 hours.
Fry for minutes until floating to obtain fried food.

Example 6 The frozen food for frying of Example 5 was frozen for 3 months at 130°C with only the surface film fixed, with a frying time of 2 minutes. After 8 minutes of frying (until the mixture floated to the surface), a similarly good fried food with a flavor unique to the material was obtained.

Example 7 About 2 g of butter was placed in the center of the raw material produced in the same manner as in Example 1, cut out into a flower shape with a thickness of about 2 CI11, and weighed about 30 g. It was frozen for a week and used as fry seeds.

For this frozen fry seed, add 100g of potato starch and 22ml of water.
5. was added and mixed well (moisture 34%) to uniformly adhere the mixture and cooled to -20°C to obtain a frozen food for frying.

Next, when this was fried in palm oil in the same manner as in Example 1, a good fried food with a buttery flavor that matched the potato flavor was obtained.

Example 8 The frozen food for frying of Example 4 with a frying time of 2 minutes and only the surface film fixed was stored frozen at 130°C for 3 months, and then re-fried (6 to 8 minutes at an oil temperature of 170±5°C). (until it rises to the surface), the flavor of the potato is mixed with
A good fried food with a rich buttery flavor was obtained.

Example 9 About 2 g of salami sausage and about 2 g of frozen pizza sauce were placed in the center of the raw materials produced in the same manner as in Example 1, cut out to make a quince with a thickness of about 2CI11 and weighing about 30 g, and then similarly prepared. The food was frozen at 20°C, sprinkled with potato starch (water content 34%), and cooled to -20°C to obtain a frozen food for frying.

Next, when this was fried in a blended oil consisting of rapeseed, rice, and palm in the same manner as in Example 1, a good fried food was obtained in which each flavor was matched with the potato flavor.

Example 10 The frozen food for frying of Example 9 was similarly fried and frozen, and then re-fried (oil temperature 170±5°C for 6 to 50 minutes).
After 8 minutes of frying (until it floated to the surface), a good fried food with a good combination of potato and potato flavors was obtained.

Claims (1)

[Claims] 1. A layer of water and starch on the outside of a frozen molded product of at least one type of potato selected from mashed steamed or boiled potatoes or sweet potatoes, or reconstituted dried mashed potatoes. A frozen food that can be fried in frying oil, characterized by forming a coating layer made of a mixture. 2. The frozen food that can be fried with frying oil according to claim 1, wherein the center of the frozen molded potato product is filled with ingredients. 3. The frozen food that can be fried with frying oil according to claim 1 or 2, wherein the ingredients are kneaded into the frozen molded product of potatoes. 4. After molding at least one type of potato selected from steamed or boiled potatoes, mashed sweet potatoes, or reconstituted dried mashed potatoes into a predetermined shape, cool it, and then cover it with batter. A method for producing a frozen food that can be fried in frying oil by using a mixture of water and starch as the batter. 5. The method for producing a frozen food that can be fried with frying oil according to claim 4, wherein when molding the potatoes, ingredients are placed in the center. 6. The method for producing a frozen food that can be fried with frying oil according to claim 4 or 5, wherein the ingredients are kneaded and molded when molding the potatoes. 7. The main ingredient is at least one type of potato selected from mashed steamed or boiled potatoes or sweet potatoes, or dried mashed potatoes kneaded with boiling water or hot milk, etc., and molded as is. The product is then cooled, coated with a mixture of water and starch, and fried in frying oil. A method for producing fried food, characterized by: