JPH07255389A - Method for producing pre-fried food with batter - Google Patents

Abstract

(57) [Summary] [Structure] After battering the food for frying and then pre-frying, when the surface temperature of the pre-fried product is 60 ° C or higher, gellan gum; a metal salt selected from calcium salt and magnesium salt; A method for producing a pre-fried food, which comprises spraying a suspension containing an ion sequestering agent in water, or immersing a pre-fried product in the suspension. [Effect] By a simple and simple process, a pre-fried food product with less oil absorption during re-frying and less sublimation of water during frozen storage can be obtained. It has less oil absorption during re-frying, so it has a good flavor and consumes less frying oil.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing pre-fried foods. More specifically, the present invention relates to a method for producing a pre-fried food that has less sublimation of water during frozen storage, less oil absorption when refried, and has a good texture.

[0002]

2. Description of the Related Art Pre-fried foods are foods for frying that have been battered or crumbed and then pre-fried (semi-oiled), which are mainly frozen and distributed, and reheated when eating. Is a food that requires. When the frying food has a large amount of oil absorption in the frying process, not only the consumption of frying oil increases but also the flavor and texture of the frying food are impaired. Further, when circulating the pre-fried product in a frozen state, there is a problem that the moisture of the clothes sublimes and the clothes dry. This phenomenon is likely to occur on the protrusions of clothes and the so-called flowering fringes.
The following three methods are known as means for solving such a problem. A suspension containing gellan gum and a metal salt such as a calcium salt as a main component is heated to form a solution, and the solution is sprayed on bread crumbs or a blender and dried. As a result, a firm film is formed on the surface of bread crumbs or a breader, and bread crumbs or a breader with a small oil absorption amount can be obtained, which is used for fried foods. A method of using a clothing liquid containing gellan gum and a metal salt such as a calcium salt. Gellan gum and metal salts such as calcium salts gel due to the high temperature during frying, and the oil absorption in the frying process can be kept low, and
This gel can also suppress sublimation of water in the frozen storage stage. Batters and bread crumbs (or breaders) are added to the food for frying as usual, and gellan gum and a suspension containing a metal salt such as calcium salt as a main ingredient are heated to make a solution before frying. It is sprayed by a method such as spraying or showering, or is immersed in the heating solution for a short time to form a gelled film on the surface. After that, it can be frozen raw or frozen after frying. In either case, the sublimation of water during frozen storage can be suppressed, and the oil absorption amount in the frying process can also be suppressed.

However, among fried foods, tempura, fried chicken, fritters, American dogs, etc. are foods that are only battered and do not have breadcrumbs (or bleders) on the surface. The above-mentioned method cannot be adopted when producing fried foods that are not processed. Further, when the method for fried foods in which bread crumbs are applied is adopted, oil absorption is reduced only in the bread crumbs, and the effect of reducing oil absorption by the batter cannot be obtained. The above method may be adopted, but in order to obtain a sufficient effect, it is necessary to increase the amount of gellan gum and a metal salt such as calcium salt added, and as a result, the texture of the batter has a crisp hard texture. Cause a decrease in the value of the product and an increase in the manufacturing cost. In the above method, the ingredients have already been breaded or breaded, so the shape will not be greatly impaired even if the heating solution is sprayed or soaked in the heating solution for a short time, but with the batter. If the heated liquid is sprayed on the food that has been only chiseled, or if the food that has only been battered is immersed in the heated liquid, part of the batter will be washed away and the final product will not be possible. Even if bread crumbs are applied by the above method, it is inevitable that some of the bread crumbs will fall off.

[0004]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a battered pre-fried food having less sublimation of water during frozen storage, less oil absorption during re-frying, and a good texture, and a method for producing the same. To provide.

[0005]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the inventors of the present invention have conducted extensive studies, attached a batter to a food for frying, and then pre-fried, and then the surface temperature of the pre-fried product was 60 ° C. or more. At the time of pre-frying, a gellan gum; a metal salt selected from calcium salt and magnesium salt; and a suspension containing an ion sequestering agent in water are sprinkled or the pre-fried product is dipped in the suspension. A gel film is formed on the surface of the product,
The inventors have found that a pre-fried food product with less sublimation of water during frozen storage, less oil absorption during re-frying and a good texture can be obtained, and completed the present invention. Therefore, according to the present invention, the batter is attached to the food for frying, and after the pre-fried food, when the surface temperature of the pre-fried food is 60 ° C or higher,
A pre-fried food characterized by spraying a suspension containing gellan gum; a metal salt selected from calcium salts and magnesium salts; and an ion sequestering agent in water on the surface thereof, or immersing a pre-fried product in the suspension. Manufacturing method.

The process of the present invention will be specifically described below. 1. Preparation of Gellan Gum Suspension Gellan gum is a polysaccharide produced by microorganisms, particularly Pseudomonas erodia, and is generally commercially available. In the present invention, such a marketed product can be used. The suspension used in the present invention can be prepared by adding and mixing gellan gum; a metal salt selected from calcium salts and magnesium salts; and an ion sequestering agent to water. Gellan gum is suspended in cold water but hydrates when heated. However, the presence of metal ions such as calcium ions inhibits hydration. It hydrates by heating and then gels when cooled, but the presence of metal ions such as calcium ions is necessary to form a gel having practical strength. It is known to use an ion sequestering agent in combination with a metal salt so that the gellan gum suspension hydrates upon heating and upon subsequent cooling forms a gel of practical strength. The suspension used in the present invention is prepared by gellan gum and metal so that the gellan gum dispersed in the suspension at room temperature has a property of being hydrated by heating and being gelated by cooling after heating. It is desirable to determine the mixing ratio of the salt and the ion sequestering agent.

Examples of the metal salt usable in the present invention include calcium chloride, calcium lactate, calcium sulfate, dicalcium phosphate, magnesium lactate and the like. Among these, calcium chloride and calcium lactate are preferable. Examples of the ion sequestering agent that can be used in the present invention include trisodium citrate, sodium hexametaphosphate, sodium pyrophosphate and the like. Of these, trisodium citrate is preferable. The combination of the metal salt and the sequestering agent is optional, but the combination of calcium chloride and trisodium citrate, and the combination of calcium lactate and trisodium citrate are desirable. The appropriate range of this mixing ratio varies depending on the quality of the water used (the concentration of calcium ions may be very high in tap water outside Japan), the metal salt used, the type of ion sequestering agent and its combination. I can't decide. For example, gellan gum in the suspension is 0.05 to 0.5% (weight%, the same applies hereinafter),
Calcium 0.01-0.1% (as calcium in the calcium salt used) and trisodium citrate
0.01 to 0.4% is preferable.

2. Battering process Battering is usually done on the food for frying. Any frying food can be used as long as it can be fried with batter, for example, seafood such as shrimp, oysters, small fish, squid, fish fillets, or vegetables and root vegetables such as kikuna, onion rings, lotus root. Or chicken,
Meat such as beef can be used. The batter mentioned here includes not only batter of tempura but also batters used for fried, fried, fritter, American dog and the like. The composition of the batter may be a conventionally known composition, and the battering means may be a conventionally known method.

3. Pre-Frying Step The pre-fried product to which the battering step described above has been applied is pre-fried. The term "pre-fried food" as used herein means a fried food in the first stage on the premise that it is eaten by re-fried food or re-heated in an oven or a microwave oven thereafter. As a specific method of pre-fried and re-fried, the pre-fried food is cut off before the food becomes edible, and it is fried to the edible state at the re-fried stage, or the pre-fried is almost edible and re-fried. A method of simply raising the temperature of the food and frying for a short time to improve the texture is mentioned. The present invention can be applied to any of the above-mentioned pre-fried products. As the various conditions such as the temperature of the frying oil and the frying time in the pre-frying process in the present invention, the conditions of the pre-frying that are usually carried out can be adopted as they are.

4. Coating Step The pre-fried product is sprayed with a suspension containing gellan gum, a metal salt and an ion sequestering agent, or the pre-fried product is immersed in the suspension for a short time. The standard immersion time is 1 second or less.
Gellan gum, a metal salt and an ion sequestering agent added to water are a suspension at room temperature. In order to make a stable suspension, it is desirable to use starch, dextrin, wheat flour and other thickening polysaccharides together. This step must be performed before the surface temperature of the pre-fried product falls below 60 ° C. For example, when pre-fried at about 180 ° C., the suspension may be sprayed or immersed in the suspension within about 3 minutes. The temperature of the suspension attached to the surface of the pre-fried product rises, and gellan gum hydrates. afterwards,
When the product temperature decreases, the metal salt acts to form a gel film. This gel film is not destroyed even by reheating. The pre-fried food coated with the gel film is obtained by the above steps, which may be frozen and circulated thereafter, and re-heated by re-fried etc. immediately before eating.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1 Preparation of Suspension for Gel Film Formation The following formulations were mixed in powder form and the mixture was mixed with 50
It was added to 0 ml of water and mixed well to obtain a suspension for forming a gel film. ──────────────────── Gellan gum 1.25g Calcium chloride 0.50g Trisodium citrate 0.50g ─────────────── ────── Preparation and coating of batter for tempura Mixing of tempura powder ───────────────────── Soft flour 94 parts by weight Starch 5 Baking powder 1 ──────────────────── 280 ml of water was added to 200 g of tempura powder, and the mixture was lightly stirred to prepare a tempura clothing liquid. 10 peeled shrimp (average weight 1
Add the above tempura clothing solution to 6.0 g) and mix at 180 ° C for 2 minutes 3
Pre-fry was performed for 0 seconds. Immediately after pre-fried, this pre-fried product was immersed in the above-mentioned suspension for forming a gel film for about 0.5 seconds to obtain a product of the present invention. As a result of calculation from the consumption amount of the suspension, the suspension adhesion amount per one pre-fried product was 11.2 g. The products of the present invention were arranged in a tray, placed in a vinyl bag and sealed, and after quick-freezing at -40 ° C, stored in a freezer at -20 ° C.

[0012]

Comparative Example 1 To 200 g of the same tempura powder as in Example 1, 0.50 g of gellan gum, 0.20 g of calcium chloride and 0.20 g of trisodium citrate were added and mixed well, and further water 280
ml was added, and the mixture was lightly stirred to prepare a clothing liquid for tempura. In the same manner as in Example 1, 10 pieces of shrimp were coated with the coating liquid, fried and frozen. Immersion of the suspension for gel film formation after pre-frying was not performed. This pre-fried product is also the same as in Example 1,
The pieces were arranged in a tray, placed in a plastic bag, sealed, and quick-frozen at -40 ° C, and then stored in a freezer at -20 ° C.

Comparative Example 2 A shrimp tempura pre-fried product was obtained in the same manner as in Comparative Example 1 except that the amounts of gellan gum, calcium chloride and trisodium citrate were 5 times those of Comparative Example 1.

[Comparative Example 3] A shrimp tempura pre-fried product was obtained in the same manner as in Comparative Example 1 except that the amounts of gellan gum, calcium chloride and trisodium citrate were 10 times those of Comparative Example 1.

Comparative Example 4 A pre-fried product was obtained in the same manner as in Example 1 and immersed in water instead of the suspension.

[0013]

[Evaluation Test] The pre-fried products prepared in Example 1 and Comparative Example were refried at 170 ° C. for 1 minute and 30 seconds to form shrimp tempura, and the amount of oil attached was evaluated. The amount of oil attached was measured by leaving the tempura immediately after frying on the oil absorbing sheet for 4 minutes and measuring the weight of the oil attached to the oil absorbing sheet (average of 5 animals). The results are shown in Table 1.

[Table 1] ────────────────────────────────── Example Comparative Example 〃 〃 〃 1 1 2 3 4 ─────────────────────────────────── Gellan gum amount per fish ^*) (g) 0.028 0.030 0.15 0.30 0 1 Adhesion amount of oil per tail (g) 0.12 0.67 0.53 0.52 0.77 ────────────────────────────────── *) In Example 1, it was calculated from the adhered amount of the suspension when the pre-fried product was immersed in the suspension (back-calculated from the consumption amount of the suspension). In each comparative example, it was calculated from the blending ratio of the clothing liquid and the amount of the coating fluid adhered per tail (28.8 g).

As is clear from this table, when gellan gum is added to the clothing liquid, the oil absorption per fish cannot be kept low even if the amount is increased, but a small amount of gellan gum is used in the method of the present invention. It was possible to keep the oil absorption low. Further, when the pre-fried food of the present invention was frozen and stored for 2 months and then re-fried, the phenomenon that the flower-bloomed part of the batter became white did not occur.

[0015]

[Example 2] Example of fried chicken A chicken drumstick cut into 20 to 35 g was attached to a batter solution for fried chicken having the following composition and fried at 180 ° C for 2 minutes to obtain a pre-fried product. This was immediately immersed in a gellan gum suspension having the following composition for about 0.5 seconds to obtain a product of the present invention.
This was rapidly frozen at -40 ° C and stored frozen in a freezer at -20 ° C. After 2 weeks it was refried at 180 ° C. for 3 minutes. When the refried product was arranged on a sheet of paper, the amount of oil bleeding on the sheet was significantly smaller than that of the refried product which did not use the gellan gum suspension, and was equivalent to the product of single frying. In addition, the texture was less greasy as in the one-time fried product. Blended water of gel film suspension 500 ml Gellan gum 1.50 g Calcium lactate 1.00 g Trisodium citrate 0.3 g

[0016]

[Example 3] Example of fritter Among the raw materials of the batter liquid for fritters described below, the ingredients other than egg white were mixed, and the egg white whipped separately was lightly mixed.
The batter solution was attached to shrimp and fried at 180 ° C. for 3 minutes to obtain a fritter pre-fried product. This was immediately immersed in a gel film-forming suspension having the following composition to obtain the product of the present invention. Blended water of suspension for forming gel film 500 ml Gellan gum 1.50 g Calcium sulfate 1.00 g Trisodium citrate 0.25 g

[0017]

Example 4 American Dog Example A batter solution for American dogs having the following composition was prepared, entwined with skewered sausage, and 180 ° C. for 3 minutes 3
Fry for 0 seconds to obtain a pre-fried American dog product. This was immediately immersed in the same gel film forming suspension as in Example 1 for about 0.5 seconds to obtain the product of the present invention.

[0018]

EFFECTS OF THE INVENTION The pre-fried food obtained by the production method of the present invention absorbs less oil during re-frying, therefore has a good flavor and consumes less frying oil. Also, there is little sublimation of water during frozen storage. When gellan gum is used for frying foods in combination with a metal salt and an ion sequestering agent, gellan gum in cold water does not dissolve in the conventional technique and becomes a suspension. Has been taken. This solution gels once at room temperature, and the gel is stable to high temperatures and does not become liquid even if it is reheated. Therefore, the prepared warm solution must be always warmed or kept warm. However, in the method of the present invention, it is not necessary to heat the suspension, and the temperature of the suspension is raised by the residual heat of the pre-fried product to form a solution, which is then gelled by cooling. It's easy.

Claims (5)

[Claims] 1. A frying food is battered and then pre-fried. When the surface temperature of the pre-fried product is 60 ° C. or higher, gellan gum; a metal salt selected from calcium salts and magnesium salts; A method for producing a pre-fried food, which comprises spraying a suspension containing water or immersing a pre-fried product in the suspension. 2. In the preparation of a suspension, gellan gum dispersed in the suspension at room temperature is hydrated by heating,
The method for producing a pre-fried food according to claim 2, wherein the compounding ratio of gellan gum, the metal salt and the ion sequestering agent is determined so as to have a property of gelling upon cooling after heating. 3. The method for producing a pre-fried food according to claim 1 or 2, wherein the metal salt is a calcium salt. 4. The method for producing a pre-fried food according to claim 3, wherein the calcium salt is at least one selected from the group consisting of calcium chloride, calcium sulfate, dicalcium phosphate and calcium lactate. 5. The ion sequestrant is trisodium citrate,
It is at least 1 sort (s) selected from the group which consists of sodium hexametaphosphate and tetrasodium pyrophosphate, The manufacturing method of the pre-fried food of any one of Claims 1-4 characterized by the above-mentioned.