JP5135451B2 - Method for producing frozen deep-fried food for microwave cooking - Google Patents

Method for producing frozen deep-fried food for microwave cooking Download PDF

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JP5135451B2
JP5135451B2 JP2011090910A JP2011090910A JP5135451B2 JP 5135451 B2 JP5135451 B2 JP 5135451B2 JP 2011090910 A JP2011090910 A JP 2011090910A JP 2011090910 A JP2011090910 A JP 2011090910A JP 5135451 B2 JP5135451 B2 JP 5135451B2
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fried food
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JP2012196196A (en
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哲郎 滝浪
祐樹 大西
禎子 久保田
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Nichirei Foods Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Description

本発明は、電子レンジ調理用冷凍揚げ物の製造方法に関し、更に詳細には、冷凍・保存後に、電子レンジ加熱により容易に、衣のサクサク感と、肉類、魚介類等の中具のジューシー感とを兼ね備えた、から揚げやフライ類等の揚げ物を得ることができ、しかも大量生産に適した、電子レンジ調理用冷凍揚げ物の製造方法及び該方法で得られた電子レンジ調理用冷凍揚げ物に関する。   The present invention relates to a method for producing a deep-fried deep-fried food for cooking in a microwave oven. The present invention relates to a method for producing a deep-fried fried food for microwave cooking, which is suitable for mass production, and a fried food for microwave cooking obtained by the method.

鶏のから揚げ等のから揚げや、カツ等のパン粉を用いたフライ類等の揚げ物は、肉類、魚介類等の中具のジューシー感及び衣のサクサク感を兼ね備えたものが良好な品質として好まれている。
工業的に冷凍揚げ物を生産する方法としては、油ちょう処理せずに冷凍する方法と、油ちょう処理した後に冷凍する方法が知られている。前者は、冷凍・保存後に食する際に油ちょう処理する必要があり、調理が煩雑であるが、揚げ物の衣のサクサク感が得られ易いという利点がある。
一方、後者は、予め油ちょう処理されているので、冷凍・保存後、電子レンジ加熱等の容易な方法で食することができる。しかし、電子レンジ調理の場合、揚げ物の衣がべちゃつき、衣のサクサク感が著しく低下するという問題がある。
そこで、従来、このような課題を解決するために種々の提案がなされている。しかし、従来提案されている方法は、いずれも揚げ物の製造に用いるバッター、ブレッダーミックス、パン粉等の衣材の改良であり（特許文献１及び２等参照）、その効果が必ずしも十分であるとは言い難い。 Deep-fried chicken such as fried chicken and fried foods using bread crumbs such as cutlets that combine the juicy feeling of meat and seafood and the crispy feeling of clothing are preferred as good quality It is rare.
As a method of industrially producing frozen fried foods, a method of freezing without oil-contained processing and a method of freezing after oil-contained processing are known. The former needs to be treated with oil when eating after freezing and storage, and cooking is complicated, but there is an advantage that a crisp feeling of fried food is easily obtained.
On the other hand, since the latter is pre-oiled, it can be eaten by an easy method such as microwave heating after freezing and storage. However, in the case of microwave cooking, there is a problem that the fried clothes are sticky and the crispness of the clothes is significantly reduced.
Therefore, various proposals have conventionally been made to solve such problems. However, all the conventionally proposed methods are improvements to clothing materials such as batters, blender mixes, bread crumbs, etc. used in the production of fried foods (see Patent Documents 1 and 2, etc.), and the effect is not necessarily sufficient. Is hard to say.

ところで、冷凍揚げ物の工業的生産においては、通常、中具である肉類や魚介類等のジューシー感を保持するために、衣材を揚げ物の中具に付着させる前に、保水剤を用いた保水処理が行われることが多い。該保水剤は、ｐＨの調整、イオン強度の増加等の様々の要因により、結果として肉類や魚介類の保水性を高めるものであり、通常、食塩溶液にリン酸塩、クエン酸塩、炭酸塩のうち単独又は２種以上の混合物を添加した溶液が使用されている。この保水処理は、通常、肉類の場合、タンブラーミックス混合機等の容器付混合機を用いて行なわれ、また、魚介類の場合は、該溶液に浸漬することにより、中具の水分を増加保持させることができる。
しかし、このような保水処理は、冷凍・保存中の揚げ物の衣に中具である肉類や魚介類から水分が移行する可能性が高くなり、中具のジューシー感を保持する一方、揚げ物の衣のサクサク感を低下させる一因となっている。特に、冷凍保存中の衣への水分移行を抑制し得た場合であっても、最終調理方法が電子レンジ加熱の場合には、衣のサクサク感の低下を抑制することが困難である。
従って、容易に調理可能な電子レンジ加熱により、衣のサクサク感と中具のジューシー感とを兼ね備えた冷凍揚げ物の開発が望まれている。 By the way, in the industrial production of frozen fried foods, in order to maintain the juiciness of meat, seafood, etc., which are the main ingredients, water retention using a water retention agent before attaching clothing materials to the fried food Processing is often performed. The water retention agent is intended to increase the water retention of meat and seafood as a result of various factors such as adjustment of pH and increase of ionic strength. Usually, phosphate, citrate, carbonate is added to a saline solution. Among them, a solution to which one or a mixture of two or more is added is used. This water retention treatment is usually performed using a mixer with a container such as a tumbler mix mixer for meat, and in the case of fish and shellfish, the water content of the inside is increased by being immersed in the solution. Can be made.
However, such a water retention treatment increases the possibility of moisture transferring from the meat and seafood that is the main ingredient to the fried clothes that are frozen and preserved, while maintaining the juicy feeling of the fried food, This is one of the factors that reduce the crispness. In particular, even when the moisture transfer to the clothes during frozen storage can be suppressed, it is difficult to suppress a decrease in the crispness of the clothes when the final cooking method is microwave heating.
Therefore, there is a demand for the development of a deep-fried deep-fried food that has both the crispness of clothes and the juicy feeling of the inner ingredients by heating the microwave oven that can be easily cooked.

特開２００３−１３５０１４号公報JP 2003-135014 A 特開平１１−１６９１１７号公報JP-A-11-169117

本発明の課題は、冷凍・保存後に、電子レンジ加熱により容易に、衣のサクサク感と中具のジューシー感とを兼ね備えた揚げ物を得ることができ、しかも大量生産に適した、電子レンジ調理用冷凍揚げ物の製造方法を提供することにある。
本発明の別の課題は、電子レンジ加熱により容易に、衣のサクサク感と中具のジューシー感とを兼ね備えた揚げ物を得ることができる電子レンジ調理用冷凍揚げ物を提供することにある。 The object of the present invention is to provide a deep-fried food that has both the crispness of clothes and the juicy feeling of inner ingredients easily after freezing and storage by microwave heating, and suitable for mass production. It is in providing the manufacturing method of frozen fried food.
Another object of the present invention is to provide a frozen deep-fried food for cooking in a microwave oven, which can easily obtain a deep-fried food having both a crisp feeling of clothes and a juicy feeling of the inner ingredients by heating in a microwave oven.

本発明者は、上記課題を解決するために鋭意検討した結果、揚げ物の工業的生産において従来から行われている保水処理における保水剤に、特定の増粘剤を組み合わせることで、電子レンジ調理する揚げ物の場合には、衣材を改良するよりも、衣のサクサク感と中具のジューシー感とを兼ね備えた揚げ物が得られることを見い出し本発明を完成した。ここで、後述する比較例６〜８、１６及び２０に示されるように、特定の増粘剤を配合した場合であっても、従来、保水剤に配合されている、リン酸塩、クエン酸塩、炭酸塩のうち単独又は２種以上の混合物や、塩を配合しない場合は上記課題が解決できず、本発明の効果が単に特定の増粘剤によるものでないことが明らかである。   As a result of intensive studies to solve the above problems, the present inventor cooks in a microwave oven by combining a specific thickener with a water retention agent in water retention treatment conventionally performed in industrial production of fried food. In the case of deep-fried food, the present invention was completed by finding that a deep-fried food having both a crisp feeling of clothing and a juicy feeling of the inner garment can be obtained rather than improving the clothing material. Here, as shown in Comparative Examples 6 to 8, 16, and 20, which will be described later, even when a specific thickener is blended, phosphates and citric acid that are conventionally blended in water retention agents When the salt or carbonate is used alone or in the form of a mixture of two or more, or when the salt is not blended, the above problem cannot be solved, and it is clear that the effect of the present invention is not simply due to a specific thickener.

すなわち、本発明によれば、アラビアガム又はガディガムと、ポリリン酸ナトリウム、クエン酸三ナトリウム及び炭酸ナトリウムの少なくとも１種からなる保水剤と、食塩と、水とを含む保水作用を有する溶液(X)、肉類又は魚介類からなる中具を準備する工程(A)と、前記溶液(X)に前記中具を接触させて、少なくとも中具を保水処理する工程(B)と、前記保水処理した中具に衣材を付着させる工程(C)と、得られる衣材付中具を油ちょうする工程(D)と、油ちょう後の揚げ物を冷凍する工程(E)とを含むことを特徴とする、電子レンジ調理用冷凍揚げ物の製造方法（以下、本発明の製造方法と略すことがある）が提供される。
また本発明によれば、上記製造方法により得られた電子レンジ調理用冷凍から揚げが提供される。 That is, according to the present invention, the solution (X) having a water-retaining action comprising gum arabic or gadhi gum , a water retention agent comprising at least one of sodium polyphosphate, trisodium citrate and sodium carbonate , salt and water. A step (A) of preparing a middle tool made of meat or seafood, a step (B) of holding the middle tool in contact with the solution (X), A step (C) for attaching the clothing material to the implement, a step (D) for oiling the resulting intermediate device with the clothing, and a step (E) for freezing the fried food after the oiling. A method for producing a frozen deep-fried food for cooking in a microwave oven (hereinafter sometimes abbreviated as the production method of the present invention) is provided.
Moreover, according to this invention, the deep-fried food for freezing for microwave ovens obtained by the said manufacturing method is provided.

本発明の製造方法は、上記工程(C)における衣材を付着させる前の工程(B)において、特定の溶液(X)により、中具に保水処理するので、冷凍・保存後に、電子レンジ加熱により容易に、衣のサクサク感と中具のジューシー感とを兼ね備えた揚げ物を得ることができる。しかも、従来の冷凍揚げ物生産の設備を利用することができ、大量生産にも適している。   In the production method of the present invention, in the step (B) before attaching the clothing material in the step (C), the inner solution is water-retained with the specific solution (X), so that it is heated in a microwave oven after freezing and storage. Therefore, it is possible to easily obtain a deep-fried food that has both the crispness of the clothes and the juicy feeling of the inner gear. Moreover, the conventional equipment for producing frozen fried food can be used, which is suitable for mass production.

以下本発明を更に詳細に説明する。
本発明の製造方法は、特定の保水作用を有する溶液(X)、肉類又は魚介類からなる中具を準備する工程(A)を含む。
溶液(X)は、アラビアガム又はガディガムと、保水剤と食塩と水とを含む。
アラビアガムとガディガムは、共に増粘多糖類の一種であり、その用途が類似していることが知られている。そこで、これらは互いに代替品として使用されることもある。このような増粘多糖類は、従来、揚げ物用バッター等の衣材に配合することによって、衣材の安定性の向上に利用されることが知られている。しかし、最終調理方法が電子レンジ加熱である場合に、バッターとは別に、従来行われていた保水処理に用いる保水剤に混合して用いることによって、所望の効果が得られる点については知られていない。 The present invention will be described in detail below.
The production method of the present invention includes the step (A) of preparing a solution (X) having a specific water-retaining action, a filling made of meat or fish and shellfish.
The solution (X) contains gum arabic or gadhi gum, a water retention agent, salt and water.
Gum arabic and gadhi gum are both types of thickening polysaccharides and are known to have similar uses. Thus, they may be used as substitutes for each other. It is known that such thickening polysaccharides are conventionally used for improving the stability of clothing materials by blending them into clothing materials such as batters for fried foods. However, when the final cooking method is microwave heating, it is known that a desired effect can be obtained by mixing with a water retention agent used for a conventional water retention treatment, separately from a batter. Absent.

溶液(X)には、アラビアガム又はガディガムに加えて、本発明の所望の効果を損なわない範囲で、また、所望の効果を更に向上させるために、他の増粘多糖類を配合することができる。他の増粘多糖類としては、例えば、キサンタンガム、ペクチン、グアガムの少なくとも１種が所望の効果をより向上させる点で好ましい。しかし、アラビアガム又はガディガムの代わりに単独等で用いる場合には、所望の効果が全く得られない。
溶液(X)において、アラビアガム又はガディガムの含有量は、溶液(X)全量に対して、通常１〜１５質量％、好ましくは２〜８質量％である。１質量％未満では、所望の効果が得られ難く、一方、１５質量％を超えると、粘度が上昇し、目的とする保水効果が低下するおそれがある。
溶液(X)に上記他の増粘多糖類を含有させる場合は、その種類に応じて適宜選択することができ、例えば、溶液(X)全量に対して、当該溶液(X)の粘度が通常５００ｃＰ〜１００００ｃＰ、好ましくは１０００ｃＰ〜５０００ｃＰの範囲となる量から選択することができる。５００ｃＰ未満では、他の増粘多糖類を含有させる効果が得られ難く、一方、１００００ｃＰを超えると、目的とする保水効果が低下するおそれがある。 In addition to gum arabic or gadhi gum, the solution (X) may contain other thickening polysaccharides in a range that does not impair the desired effect of the present invention and to further improve the desired effect. it can. As other thickening polysaccharides, for example, at least one of xanthan gum, pectin, and guar gum is preferable in terms of further improving the desired effect. However, when used alone or in place of gum arabic or gadhi gum, the desired effect is not obtained at all.
In the solution (X), the content of gum arabic or gadhi gum is usually 1 to 15% by mass, preferably 2 to 8% by mass, based on the total amount of the solution (X). If it is less than 1% by mass, it is difficult to obtain a desired effect. On the other hand, if it exceeds 15% by mass, the viscosity increases, and the intended water retention effect may be reduced.
When the other thickening polysaccharide is contained in the solution (X), it can be appropriately selected depending on the type thereof, for example, the viscosity of the solution (X) is usually relative to the total amount of the solution (X). It can be selected from an amount in the range of 500 cP to 10000 cP, preferably 1000 cP to 5000 cP. If it is less than 500 cP, it is difficult to obtain the effect of containing other thickening polysaccharides. On the other hand, if it exceeds 10000 cP, the intended water retention effect may be reduced.

溶液(X)において、保水剤は、ｐＨの調整、イオン強度の増加等の様々の要因により、結果として肉類や魚介類の保水性を高めるものであり、ポリリン酸ナトリウム、クエン酸三ナトリウム及び炭酸ナトリウムの少なくとも１種からなる。これらは従来、から揚げやフライ類等の冷凍揚げ物を工業的に生産する際に中具の肉類や魚介類に対して行っている保水剤成分であって、従来公知の成分を用いることができる。
また、食塩は、しょうゆ等の調味料に含まれる食塩であっても良い。
溶液(X)において、保水剤の濃度は、通常０．５〜５．０質量％、好ましくは１．０〜４．０質量％である。また、食塩の濃度は、通常０．１〜３．０質量％、好ましくは０．５〜２．０質量％である。
溶液(X)には、必要に応じて、例えば、調味料を添加することもできる。調味料の添加量はその目的に応じて適宜選択することができるが、該溶液全量に対して２５質量％以下が好ましい。
溶液(X)の調製は、上記各成分を水に溶解させるように混合する方法等により得ることができる。 In solution (X), the water-retaining agent increases the water retention of meat and seafood as a result of various factors such as pH adjustment and increase in ionic strength, such as sodium polyphosphate, trisodium citrate and carbonate. It consists of at least one of sodium. These are water-retaining agents components that have been used for meat and seafood in the past when industrially producing deep-fried fried foods such as fried chicken and fries, and conventionally known components can be used. .
Further, salt can be a salt contained in seasonings such as cane Uyu.
In the solution (X), the concentration of the water retention agent is usually 0.5 to 5.0% by mass, preferably 1.0 to 4.0% by mass. Moreover, the density | concentration of salt is 0.1-3.0 mass% normally, Preferably it is 0.5-2.0 mass%.
For example, a seasoning can be added to the solution (X) as necessary. The addition amount of the seasoning can be appropriately selected according to the purpose, but is preferably 25% by mass or less based on the total amount of the solution.
The solution (X) can be prepared by a method of mixing the above components so as to be dissolved in water.

工程(A)において準備する中具は、肉類又は魚介類であって、揚げ物の種類や中具の種類に応じて、所定の大きさにカットしたり、所定の下拵えするか、素のまま用いることができる。
肉類としては、例えば、鶏、豚、牛等の畜肉を挙げることができる。これら畜肉を、から揚げ用肉として用いる場合には、畜肉表面が後述する溶液(X)と接触し易くし、本発明の所望の効果をより確実に得るために、予めから揚げ１個分となるようにカットする必要がある。ただし、エビなど１尾が１食分である場合は必ずしもカットする必要はない。その大きさはから揚げの種類により異なるが、通常、１個のから揚げ用肉の重量が１０〜１００ｇ程度となるような大きさとすることができる。
魚介類としては、例えば、エビなどの甲殻類が挙げられる。 The middle tool to be prepared in step (A) is meat or seafood, and it is cut into a predetermined size, prepared according to the type of fried food or the type of the middle tool, or used as it is. be able to.
Examples of meat include live meat such as chicken, pig, and cow. When these livestock meat is used as meat for fried chicken, in order to make the surface of the livestock easy to come into contact with the solution (X) described later, and to obtain the desired effect of the present invention more reliably, it is preliminarily fried. It is necessary to cut so that it becomes. However, it is not always necessary to cut a piece of shrimp or other fish that is a serving. The size differs depending on the type of fried chicken, but it can usually be set to a size such that the weight of one piece of fried meat is about 10 to 100 g.
Examples of seafood include crustaceans such as shrimps.

中具として肉類を用いる場合には、工程(A)において、後述する工程(B)の保水処理に用いる容器付混合機を準備することが好ましい。該容器付混合機は、上記溶液(X)と、カットされた複数の肉類とを混合でき、溶液(X)が肉類の表面から浸透させることが可能なものであれば特に限定されず、例えば、羽根付回転筒状タンク（タンブラー）を備えた混合機を用いることができ、市販品を用いることもできる。   When meat is used as an intermediate tool, in the step (A), it is preferable to prepare a mixer with a container used for the water retention treatment in the step (B) described later. The mixer with a container is not particularly limited as long as it can mix the solution (X) and a plurality of cut meats, and the solution (X) can permeate from the surface of the meats. A mixer equipped with a rotating cylindrical tank with a blade (tumbler) can be used, and a commercially available product can also be used.

本発明の製造方法は、前記溶液(X)に前記中具を接触させて、少なくとも中具を保水処理する工程(B)を含む。
中具が肉類である場合、工程(B)の保水処理をより効率的に行うために、容器付混合機を用いて、所定の大きさにカットした複数の肉類を、該容器付混合機の容器内において、前記溶液(X)と混合することにより行うことが好ましい。
工程(B)を、上記混合で行う場合、前記溶液(X)及び前記複数の肉類の混合割合は、溶液(X)が肉類の表面から十分浸透し得る割合であれば良く、例えば、質量比で、肉類１００に対して溶液(X)１０〜３０が好ましい。この場合、保水率（保水後中具／保水前中具×１００＝保水率％）は、１１０〜１３０％が好ましい。この際、溶液(X)は過剰量となるように使用することもできる。
上記混合の時間及び回転数は、溶液(X)が肉類の表面から十分浸透し得るように、混合機の容器の容量、混合する肉類の量に応じて適宜選択して決定することができる。また、混合は、０〜２０℃程度の環境下で行うことができる。
中具が魚介類である場合、工程(B)の保水処理において、中具を傷つけないように、中具を前記溶液(X)に浸漬することにより行うことが好ましい。
浸漬は、中具全体が溶液(X)に浸漬するように、所望の容器を用いて行うことができる。この際、溶液(X)の温度は通常０〜２５℃程度とすることができ、浸漬時間は、中具の種類や大きさによって適宜決定することができるが、通常は２〜６０分間の範囲から選択することができる。この場合、保水率（保水後中具／保水前中具×１００＝保水率％）は、１０３〜１２０％が好ましい。 The production method of the present invention includes a step (B) of bringing the solution into contact with the solution (X) and retaining at least the solution.
When the medium is meat, in order to perform the water retention treatment in step (B) more efficiently, using a mixer with a container, a plurality of meats cut into a predetermined size are mixed with the mixer with the container. It is preferable to carry out by mixing with the solution (X) in a container.
When the step (B) is performed by mixing, the mixing ratio of the solution (X) and the plurality of meats may be a ratio that allows the solution (X) to sufficiently penetrate from the surface of the meat, for example, a mass ratio. Therefore, the solution (X) 10 to 30 is preferable with respect to the meat 100. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 110 to 130%. At this time, the solution (X) can be used in an excessive amount.
The mixing time and the number of rotations can be appropriately selected and determined according to the capacity of the container of the mixer and the amount of meat to be mixed so that the solution (X) can sufficiently permeate from the surface of the meat. The mixing can be performed in an environment of about 0 to 20 ° C.
When the medium is a seafood, the water retention treatment in the step (B) is preferably performed by immersing the medium in the solution (X) so as not to damage the medium.
Immersion can be performed using a desired container so that the entire middle tool is immersed in the solution (X). At this time, the temperature of the solution (X) can usually be about 0 to 25 ° C., and the dipping time can be appropriately determined depending on the kind and size of the middle tool, but is usually in the range of 2 to 60 minutes. You can choose from. In this case, it is preferable that the water retention rate (the post-retentive device / the pre-retentive device × 100 = the water retention rate%) is 103 to 120%.

本発明の製造方法は、前記保水処理した中具に衣材を付着させる工程(C)を含む。
工程(C)に用いる衣材は、揚げ物の種類に応じて決定することができる。
揚げ物がから揚げである場合、衣材としては、バッター、もしくはバッターとブレッダーミックス粉を用いることができる。また、揚げ物がフライ類である場合、衣材としては、バッター及びパン粉を用いることができる。
バッターは、通常、澱粉及び／又は小麦粉を含み、必要に応じて各種添加剤が配合された通常のから揚げ用バッターを使用することができ、本発明の所望の効果を損なわない範囲であれば特に限定されず、市販品を用いることもできる。また、必要に応じてバッターに調味液等を配合することもできる。
バッターの付着にあたっては、予め中具に常法に従って打ち粉を施すこともできる。
工程(C)においては衣材を付着させるには、衣材が具材の表面に均一に付着する方法であれば特に限定されないが、例えば、噴射、塗布等の処理や、バッタリングマシーン等にて中具を衣剤に潜らせる処理で行うことができる。
工程(C)において、中具に付着させるバッター量は特に限定されず、通常、中具１００質量部あたり、５〜３０質量部程度である。
から揚げの生産に使用されるブレッダーミックス粉は、上記から揚げ用中具に付着させたバッター表面に更に付着させることができ、通常、から揚げに用いられる市販品を用いることができる。
パン粉は特に限定されず、フライ類の種類に応じて適宜選択でき、市販品を用いることもできる。 The production method of the present invention includes a step (C) of attaching a clothing material to the water retaining treated inner device.
The clothing material used in the step (C) can be determined according to the type of fried food.
When the deep-fried food is fried, batter or batter and blender mixed powder can be used as the clothing material. Further, when the fried food is a fried food, batters and bread crumbs can be used as the clothes.
The batter usually contains starch and / or wheat flour, and can use a normal fried batter mixed with various additives as necessary, as long as the desired effect of the present invention is not impaired. It does not specifically limit and a commercial item can also be used. Moreover, a seasoning liquid etc. can also be mix | blended with a batter as needed.
When the batter is attached, dusting can be applied to the inner tool in accordance with a conventional method in advance.
In the step (C), there is no particular limitation for attaching the clothing material as long as the clothing material is uniformly attached to the surface of the ingredients, but for example, a process such as spraying, coating, or a buttering machine. This can be done by a process in which the inner device is hidden in the clothing.
In the step (C), the amount of batter to be attached to the middle tool is not particularly limited, and is usually about 5 to 30 parts by mass per 100 parts by mass of the middle tool.
The bleeder mixed powder used for the production of fried chicken can be further adhered to the batter surface adhered to the above-mentioned fried cooking tool, and commercially available products usually used for fried chicken can be used.
The bread crumbs are not particularly limited, and can be appropriately selected according to the type of frying, and commercially available products can also be used.

本発明の製造方法は、前記衣材が付着した中具を油ちょうする工程(D)を含む。
工程(D)において油ちょうは、フライヤーを用いて、通常、揚げ物に使用される温度及び時間から中具の種類や大きさ等に応じて適宜選択でき、その油温は、通常１６０〜２００℃程度で行うことができる。 The production method of the present invention includes a step (D) of oiling the inner device to which the clothing material is adhered.
In the step (D), the oil can be appropriately selected from the temperature and time used for fried foods according to the type and size of the ingredients, usually from 160 to 200 ° C., using a fryer. Can be done to the extent.

本発明の製造方法は、油ちょう後の揚げ物を冷凍する工程(E)を含む。
前記冷凍は、公知の方法で実施することができ、例えば、−１５℃以下に冷凍することで行うことができ、冷凍保存、冷凍輸送することにより広範囲における販売が可能になる。
本発明の製造方法では、本発明の所望の効果を損なわない範囲で、上記工程以外の工程を行うこともできる。 The production method of the present invention includes a step (E) of freezing the deep-fried food after the oil is poured.
The said freezing can be implemented by a well-known method, for example, can be performed by freezing to -15 degrees C or less, and sale in a wide range is attained by freezing preservation | save and carrying out frozen transport.
In the manufacturing method of this invention, processes other than the said process can also be performed in the range which does not impair the desired effect of this invention.

本発明の製造方法により得られる電子レンジ調理用冷凍揚げ物は、通常の電子レンジにより冷凍状態のまま加熱調理することにより食することができる他、電子レンジ加熱調理後の揚げ物を、ウォーマー等の保温器具により保温保存した後に食することも可能である。
加熱調理時間は、揚げ物の種類、大きさ、数、電子レンジの種類に応じて適宜決定することができる。 The deep-fried food for cooking in a microwave oven obtained by the production method of the present invention can be eaten by heating and cooking in a frozen state with a normal microwave oven. It is also possible to eat after keeping warm with an instrument.
The cooking time can be appropriately determined according to the type, size, number, and type of microwave oven.

以下、本発明を実施例及び比較例により更に詳細に説明するが、本発明はこれらに限定されない。なお、例中の評価は以下の基準で専門のパネル３人で行った。
衣の食感（さくさく感）評価（電子レンジ調理後の食感、もしくは電子レンジ調理後に電気ヒーター式ウォーマーケース内で４時間保温・保存後の食感）
＋４：衣のさくさくする部分がかなり多い、＋２：衣のサクサクする部分が多い、０：衣のサクサクする部分が多くも少なくも無い、−２：衣のサクサクする部分が少ない、−４：衣が全くサクサクしない。
衣の食感（ひき）評価（電子レンジ調理後に電気ヒーター式ウォーマーケース内で４時間保温・保存後の食感）
＋４：全くひきがない、＋２：弱いひきが感じられる、０：ややひきがあるが、許容できる限界である、−２：強いひきが感じられる、−４：ひきが強く噛み切れない。
中具の食感評価（電子レンジ調理後の食感、もしくは電子レンジ調理後に電気ヒーター式ウォーマーケース内で４時間保温・保存後の食感）
＋４：中具のジューシー感がかなり強い、＋２：中具のジューシー感が強い、０：中具のジューシー感が普通である、−２：中具のジューシー感が弱い、−４：中具のジューシー感が全くない。 Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to these. The evaluation in the examples was performed by three professional panels based on the following criteria.
Evaluation of clothing texture (crispy texture) (texture after cooking in microwave oven, or after heating for 4 hours in electric heater warmer case after cooking in microwave oven)
+4: There are a lot of crunchy parts of clothing, +2: Many crispy parts of clothing, 0: Many crispy parts of clothing, -2: Little crispy parts of clothing, -4: Clothes Is not crisp at all.
Evaluation of the texture (cloth) of clothing (texture after heat preservation and storage for 4 hours in an electric heater warmer case after cooking in a microwave oven)
+4: No pulling at all, +2: A weak pulling is felt, 0: There is a slight pulling, but it is an acceptable limit, -2: A strong pulling is felt, -4: A pulling is not strong enough to bite.
Texture evaluation of the inner ingredients (texture after cooking in a microwave oven, or after heating for 4 hours in an electric heater warmer case after cooking in a microwave oven)
+4: The succulent feeling of the middle tool is quite strong, +2: The juicy feeling of the middle tool is strong, 0: The juicy feeling of the middle tool is normal, -2: The juicy feeling of the middle tool is weak, -4: There is no succulent feeling.

実施例１
アラビアガム０．３３ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約２０ｇにカットし、カットされたから揚げ用鶏肉を得た。
得られたから揚げ用鶏肉４００ｇと、溶液(X)９０ｇとを、ポリエチレン袋の中に空気をためた状態で密閉し、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で４０分間１０℃以下で混合した。
得られた混合後のから揚げ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）１０ｇを付着させ、次いで、バッター粉（登録商標「これでい粉」、日本製粉社製」）２６．４ｇを水１７．６ｇに溶解して得たバッター液４４ｇを混合した。続いて、打粉とバッター液が付着したから揚げ用鶏肉を、1個づつボールから取り出し、ブレッダー粉（商品名「ミックス＃１１−６９」、昭和産業社製）３ｇをこれに付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉から揚げを調製した。
得られた冷凍鶏肉から揚げ１２個を、電子レンジ６００Wで４分間加熱調理した後、２０℃で３分間静置させた後に専門パネルによる食感評価を行った。結果を表１に示す。 Example 1
A solution having water retention (X) by mixing 0.33 kg of gum arabic, 0.15 kg of sodium polyphosphate (trade name “Rinsanen 35”, Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt in 3.86 kg of water (X ) Was prepared.
Skin and fat were removed from 20 kg of chicken thighs and cut into about 20 g per piece.
400 g of fried chicken and 90 g of the solution (X) were sealed in a polyethylene bag with air accumulated in the resulting mixture (model “MG-40”, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing is transferred to a bowl, and 10 g of dusting powder (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) is adhered thereto, and then batter flour (registered trademark “Korean flour”, 44 g of batter solution obtained by dissolving 26.4 g of “Nippon Flour Mills” in 17.6 g of water. Subsequently, since the dusting powder and batter liquid were adhered, the fried chicken was taken out from the balls one by one, and 3 g of breaded powder (trade name “Mix # 11-69”, manufactured by Showa Sangyo Co., Ltd.) was adhered thereto.
Next, the oil was fried for 2 minutes and 30 seconds with a frying oil at 175 ° C., allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
Twelve deep-fried chicken pieces obtained were cooked in a microwave oven at 600 W for 4 minutes and then allowed to stand at 20 ° C. for 3 minutes, and then evaluated for texture using a specialized panel. The results are shown in Table 1.

実施例２、比較例１〜４
実施例１で調製した溶液(X)において、アラビアガムを表１に示す他の増粘性多糖類に変更した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。 Example 2, Comparative Examples 1-4
In the solution (X) prepared in Example 1, the fried chicken was prepared and evaluated in the same manner as in Example 1 except that gum arabic was changed to other thickening polysaccharides shown in Table 1. The results are shown in Table 1.

比較例５
実施例１において、溶液(X)にアラビアガムを配合しないでタンクでの混合後、アラビアガム２２．０ｋｇ、水７７．６ｋｇを混合溶解して得た溶液を、タンク混合後のから揚げ用鶏肉の表面に１．３ｇを１個当たりに付着させた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。 Comparative Example 5
In Example 1, after mixing in the tank without adding gum arabic to the solution (X), 22.0 kg of gum arabic and 77.6 kg of water were mixed and dissolved. A fried chicken was prepared from the frozen chicken and evaluated in the same manner as in Example 1 except that 1.3 g per piece was adhered to the surface. The results are shown in Table 1.

比較例６
実施例１において、溶液(X)にポリリン酸ナトリウムを配合しない以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。 Comparative Example 6
In Example 1, fried chicken was prepared from frozen chicken and evaluated in the same manner as in Example 1 except that sodium polyphosphate was not added to the solution (X). The results are shown in Table 1.

比較例７
実施例１において、溶液(X)に並塩を配合しない以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。 Comparative Example 7
In Example 1, fried chicken was prepared and evaluated in the same manner as in Example 1 except that no common salt was added to the solution (X). The results are shown in Table 1.

比較例８
実施例１において、溶液(X)にポリリン酸ナトリウム及び並塩を配合しない以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表１に示す。 Comparative Example 8
In Example 1, fries were prepared from frozen chicken meat and evaluated in the same manner as in Example 1 except that sodium polyphosphate and common salt were not added to the solution (X). The results are shown in Table 1.

Figure 0005135451
表１の結果より、溶液(X)に配合する増粘多糖類は、アラビアガム又はガディガム以外は所望の効果が得られないことがわかった。また、実施例１及び比較例５より、アラビアガムを、溶液(X)ではなく、から揚げ用鶏肉の表面に付着させても本発明の所望の効果が得られないことがわかった。
Figure 0005135451
 From the results shown in Table 1, it was found that the polysaccharide thickening compounded in the solution (X) cannot obtain the desired effect except for gum arabic or gadhi gum. Moreover, from Example 1 and Comparative Example 5, it was found that the desired effect of the present invention could not be obtained even when gum arabic was attached not to the solution (X) but to the surface of fried chicken.

実施例３
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。 Example 3
0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35” manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2.

実施例４
アラビアガム０．３３ｋｇ、ペクチン０．２０ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１６００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。 Example 4
0.33 kg of gum arabic, 0.20 kg of pectin, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1600 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2.

実施例５
アラビアガム０．３３ｋｇ、グアガム０．２０ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。 Example 5
0.33 kg of gum arabic, 0.20 kg of guar gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35”, manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2.

参考例１
実施例３と同様に保水性を有する溶液(X)を調製した。また、実施例１と同様にから揚げ用鶏肉を得た。
得られたから揚げ用鶏肉４００ｇと、溶液(X)９０ｇとを、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で４０分間１０℃以下で混合した。
得られた混合後のから揚げ用鶏肉の表面に付着している溶液(X)をペーパーで拭き取り、次いで、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。 Reference example 1
A solution (X) having water retention properties was prepared in the same manner as in Example 3. Further, fried chicken was obtained in the same manner as in Example 1.
400 g of fried chicken and 90 g of the solution (X) were added to the tank of a mixer (model “MG-40”, manufactured by Tonichi Co., Ltd.) equipped with a bladed rotating cylindrical tank. And mixed at 10 ° C. or lower for 40 minutes.
The solution (X) adhering to the surface of the fried chicken after mixing was wiped off with paper, and then fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 2.

比較例９
実施例３において、溶液(X)にアラビアガム及びキサンタンガムを配合しないでタンクでの混合後、アラビアガム２２．０ｋｇ、キサンタンガム０．４ｋｇ、水７７．６ｋｇを混合溶解して得た溶液を、タンク混合後のから揚げ用鶏肉の表面に１．３ｇを１個当たりに付着させた以外は、実施例３と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表２に示す。 Comparative Example 9
In Example 3, a solution obtained by mixing and dissolving 22.0 kg of gum arabic, 0.4 kg of xanthan gum and 77.6 kg of water after mixing in a tank without adding gum arabic and xanthan gum to the solution (X) Fried chickens were prepared and evaluated in the same manner as in Example 3 except that 1.3 g was attached to each surface of the fried chicken after mixing. The results are shown in Table 2.

Figure 0005135451
表２の結果より、増粘多糖類として同一のアラビアガム及びキサンタンガムを用いた場合でも、溶液(X)に配合した実施例３が最も優れた効果を示し、これら同じ増粘多糖類を溶液(X)ではなく、から揚げ用鶏肉の表面に付着させた比較例９では、その効果が実施例３に比較して極端に低下することがわかった。また、参考例１は、本発明の製造方法における工程(B)を行った後、工程(C)を行う前に鶏肉表面を拭き取った例であるが、この場合も、実施例３に比較してその効果が低下した。このことより、溶液(X)が鶏肉内に浸透し、鶏肉内の塩溶性蛋白等を溶出させるとともに、その後さらに表面に付着することで、本発明の効果が最大限得られているものと推測できる。
更に、実施例３〜５で追加した増粘多糖類は、表１の比較例１〜３の結果からは予期し得ない衣の食感の向上に寄与していること、即ち、アラビアガムと組み合わせることにより、予期し得ない効果が得られることがわかった。
Figure 0005135451
 From the results of Table 2, even when the same gum arabic and xanthan gum were used as the thickening polysaccharide, Example 3 blended with the solution (X) showed the most excellent effect, and these same thickening polysaccharides were added to the solution ( It was found that the effect of the comparative example 9 attached to the surface of fried chicken not from X) was extremely reduced as compared to Example 3. Reference Example 1 is an example in which the surface of the chicken was wiped off after performing the step (B) in the production method of the present invention and before performing the step (C). The effect was reduced. From this, the solution (X) penetrates into the chicken meat, elutes the salt-soluble protein etc. in the chicken meat, and then adheres to the surface, thereby presuming that the effect of the present invention has been obtained to the maximum it can.
Furthermore, the thickening polysaccharide added in Examples 3 to 5 contributes to the improvement of the texture of the clothes, which cannot be expected from the results of Comparative Examples 1 to 3 in Table 1, that is, gum arabic and It was found that an unexpected effect can be obtained by combining them.

実施例６
アラビアガム０．３３ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約１８ｇにカットし、カットされたフライ用鶏肉を得た。
得られたフライ用鶏肉４００ｇと、溶液(X)９０ｇとを、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で４０分間１０℃以下で混合した。
得られた混合後のフライ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）１０ｇをボールに投入し、混合して付着させ、次いで、１個ずつボールから取り出し、バッター粉（商品名「Ｂ２４１７」日本製粉社製）１６．７ｇとキサンタンガム（商品名「ネオソフトＸＣ」太陽化学社製）０．１７ｇを水８３．２ｇに溶解して得られたバッター液５．０ｇを１個当たりに付着させた。続いて、パン粉（商品名「ＷＧ−４Ｔ」共栄食品社製）４．０ｇを、得られたバッター付フライ用鶏肉１個あたりに付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉フライを調製した。
得られた冷凍鶏肉フライ１２個を、電子レンジ６００Wで４分間加熱調理した後、２０℃で３分間静置させた後に専門パネルによる食感評価を行った。結果を表３に示す。 Example 6
A solution having water retention (X) by mixing 0.33 kg of gum arabic, 0.15 kg of sodium polyphosphate (trade name “Rinsanen 35”, Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt in 3.86 kg of water (X ) Was prepared.
Skin and fat were removed from 20 kg of chicken thigh and cut into about 18 g per piece to obtain a cut chicken for frying.
400 g of the obtained chicken for frying and 90 g of the solution (X) were put into a tank of a mixer (model “MG-40”, manufactured by Tonichi Co., Ltd.) equipped with a rotating cylindrical tank with blades, and 15 rotations / minute And mixed at 10 ° C. or lower for 40 minutes.
The obtained mixed chicken for frying is transferred to a bowl, and 10 g of flour (trade name “T-156”, Showa Sangyo Co., Ltd.) is put into the bowl, mixed and adhered, and then one by one from the bowl. Batter liquid obtained by dissolving 16.7 g of batter powder (trade name “B2417” manufactured by Nippon Flour Mills) and 0.17 g of xanthan gum (trade name “Neosoft XC” manufactured by Taiyo Kagaku Co., Ltd.) in 83.2 g of water. 5.0 g was deposited per piece. Subsequently, 4.0 g of bread crumbs (trade name “WG-4T” manufactured by Kyoei Foods Co., Ltd.) was attached to each obtained chicken meat for frying with batter.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 30 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare a frozen fried chicken.
Twelve obtained frozen chicken fries were cooked in a microwave oven at 600 W for 4 minutes, and allowed to stand at 20 ° C. for 3 minutes, and then evaluated for texture using a specialized panel. The results are shown in Table 3.

実施例７
アラビアガム０．３３ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。
頭と殻を取り除いた一尾２０ｇのブラックタイガーを、同質量の溶液(X)に３０分間浸漬した後、５分間液切りした。得られた浸漬後のエビに、打粉（商品名「Ｔ−１５６」、昭和産業社製）１ｇを１尾当たりに付着させ、次いで、バッター粉（商品名「Ｂ２４１７」、日本製粉社製）１６．７ｋｇとキサンタンガム（商品名「ネオソフトＸＣ」太陽化学社製）０．１７ｇを水８３．２ｇに溶解して得られたバッター液６．５ｇを付着させた。続いて、パン粉（商品名「ＷＧ−４Ｔ」共栄食品社製）６．５ｇを、得られたバッター付フライ用エビ１尾当たりに付着させた。
次に、１７５℃の揚げ用油で２分２０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍エビフライを調製した。
得られた冷凍フライ６個を、電子レンジ６００Wで２分２０秒間加熱調理した後、２０℃で３分間静置させた後に専門パネルによる食感評価を行った。結果を表３に示す。 Example 7
A solution having water retention (X) by mixing 0.33 kg of gum arabic, 0.15 kg of sodium polyphosphate (trade name “Rinsanen 35”, Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt in 3.86 kg of water (X ) Was prepared.
A 20 g black tiger with the head and shell removed was immersed in the same mass of solution (X) for 30 minutes and then drained for 5 minutes. 1 g of dusting powder (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) is attached to each piece of the shrimp after immersion, and then batter powder (trade name “B2417”, manufactured by Nippon Flour Mills Co., Ltd.) 16 .7 kg and xanthan gum (trade name “Neosoft XC” manufactured by Taiyo Kagaku Co., Ltd.) 0.17 g were dissolved in 83.2 g of water and 6.5 g of a batter solution obtained was adhered. Subsequently, 6.5 g of bread crumbs (trade name “WG-4T”, manufactured by Kyoei Foods Co., Ltd.) was attached to each batter fried shrimp with batter obtained.
Next, it was oiled with frying oil at 175 ° C. for 2 minutes and 20 seconds, allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare a frozen fried shrimp.
Six of the obtained frozen fries were cooked in a microwave oven 600W for 2 minutes and 20 seconds, and allowed to stand at 20 ° C. for 3 minutes, and then the texture evaluation was performed using a specialized panel. The results are shown in Table 3.

実施例８
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例６と同様に冷凍鶏肉フライを調製し、評価を行った。結果を表３に示す。 Example 8
0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35” manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
A frozen chicken fried chicken was prepared and evaluated in the same manner as in Example 6 except that the obtained solution (X) was used. The results are shown in Table 3.

実施例９
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例７と同様に冷凍エビフライを調製し、評価を行った。結果を表３に示す。 Example 9
0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35” manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
A frozen fried shrimp was prepared and evaluated in the same manner as in Example 7 except that the obtained solution (X) was used. The results are shown in Table 3.

比較例１０及び１１
溶液(X)にアラビアガムを配合しない以外は、実施例６〜９と同様に冷凍フライを調製し、評価を行った。結果を表３に示す。 Comparative Examples 10 and 11
A frozen fry was prepared and evaluated in the same manner as in Examples 6 to 9 except that gum arabic was not added to the solution (X). The results are shown in Table 3.

Figure 0005135451
Figure 0005135451

実施例１０
アラビアガム０．３３ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。
鶏もも肉２０ｋｇから皮及び脂肪を取り除き、１個当たり約２０ｇにカットし、カットされたから揚げ用鶏肉を得た。
得られたから揚げ用鶏肉４００ｇと、溶液(X)９０ｇとを、ポリエチレン袋の中に空気をためた状態で密閉し、羽根付回転筒状タンクを備えた混合機（型式「ＭＧ−４０」、トーニチ社製）のタンクに投入し、１５回転／分の条件で４０分間１０℃以下で混合した。
得られた混合後のから揚げ用鶏肉を、ボールに移し、打粉（商品名「Ｔ−１５６」、昭和産業社製）１０ｇをボールに投入し、混合して付着させた。次いで、バッター粉（登録商標「これでい粉」、日本製粉社製」）２６．４ｇを水１７．６ｇに溶解して得たバッター液４４ｇをボールに投入し、混合して付着させた。続いて、打粉とバッター液が付着したから揚げ用鶏肉を、１個ずつボールから取り出し、ブレッダー粉（商品名「ミックス＃１１−６９」、昭和産業社製）３ｇをこれに付着させた。
次に、１７５℃の揚げ用油で２分３０秒間油ちょうし、１分間放冷後、−３５℃、１時間急冷し、−１８℃にて一晩冷凍して冷凍鶏肉から揚げを調製した。
得られた冷凍鶏肉から揚げ６個を、電子レンジ６００Wで１分３０秒間加熱調理した後、電気ヒーター式の店頭販売用小型ウォーマーの６０℃に維持された位置に４時間静置した。その後に専門パネルによる食感評価を行った。結果を表５に示す。 Example 10
A solution having water retention (X) by mixing 0.33 kg of gum arabic, 0.15 kg of sodium polyphosphate (trade name “Rinsanen 35”, Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt in 3.86 kg of water (X ) Was prepared.
Skin and fat were removed from 20 kg of chicken thighs and cut into about 20 g per piece.
400 g of fried chicken and 90 g of the solution (X) were sealed in a polyethylene bag with air accumulated in the resulting mixture (model “MG-40”, Tonichi) and mixed at 10 ° C. or lower for 40 minutes under the condition of 15 revolutions / minute.
The obtained fried chicken after mixing was transferred to a bowl, and 10 g of flour (trade name “T-156”, manufactured by Showa Sangyo Co., Ltd.) was added to the bowl and mixed to adhere. Next, 44 g of batter liquid obtained by dissolving 26.4 g of batter powder (registered trademark “Korede Powder”, manufactured by Nippon Flour Mills Co., Ltd.) in 17.6 g of water was put into a ball, mixed and adhered. Subsequently, since the dusting powder and batter liquid were adhered, the fried chicken was taken out from the bowl one by one, and 3 g of bleeder powder (trade name “Mix # 11-69”, manufactured by Showa Sangyo Co., Ltd.) was adhered thereto.
Next, the oil was fried for 2 minutes and 30 seconds with a frying oil at 175 ° C., allowed to cool for 1 minute, then rapidly cooled to −35 ° C. for 1 hour, and frozen overnight at −18 ° C. to prepare fried chicken.
Six fried chicken pieces obtained were cooked in a microwave oven at 600 W for 1 minute and 30 seconds, and then allowed to stand for 4 hours at a position maintained at 60 ° C. of a small warmer for over-the-counter sales using an electric heater. The texture was then evaluated using a specialized panel. The results are shown in Table 5.

実施例１１
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、ポリリン酸ナトリウム（商品名「リンサンエン３５」第一化成社製）０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１０と同様に冷凍鶏肉から揚げを調製した。
得られた冷凍鶏肉から揚げ６個を、電子レンジ６００Wで１分３０秒間加熱調理した後、電気ヒーター式の店頭販売用小型ウォーマーの６０℃に維持された位置に２時間又は４時間静置した。その後に専門パネルによる食感評価を行った。また、ウォーマー保存前と保存後の歩留りをあわせて測定した。２時間静置後の結果を表４に、４時間静置後の結果を表５に示す。 Example 11
0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium polyphosphate (trade name “Rinsanen 35” manufactured by Daiichi Kasei Co., Ltd.) and 0.14 kg of normal salt are mixed and dissolved in 3.88 kg of water to retain water. A solution (X) having was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
A fried chicken was prepared from frozen chicken in the same manner as in Example 10 except that the obtained solution (X) was used.
Six fried chicken pieces obtained were cooked in a microwave oven at 600 W for 1 minute and 30 seconds, and then left for 2 hours or 4 hours at a position maintained at 60 ° C. of a small warmer for over-the-counter sales using an electric heater. . The texture was then evaluated using a specialized panel. In addition, the yield was measured before and after the warmer storage. The results after 2 hours of standing are shown in Table 4, and the results after 4 hours of standing are shown in Table 5.

比較例１２
実施例１０において、溶液(X)にポリリン酸ナトリウムを配合しない以外は、実施例１０と同様に冷凍鶏肉から揚げを調製し、実施例１１と同様に評価及び測定を行った。２時間静置後の結果を表４に、４時間静置後の結果を表５に示す。 Comparative Example 12
In Example 10, except that sodium polyphosphate was not added to the solution (X), fried chicken was prepared in the same manner as in Example 10 and evaluated and measured in the same manner as in Example 11. The results after 2 hours of standing are shown in Table 4, and the results after 4 hours of standing are shown in Table 5.

比較例１３
実施例１０において、溶液(X)に並塩を配合しない以外は、実施例１０同様に冷凍鶏肉から揚げを調製し、実施例１１と同様に評価及び測定を行った。２時間静置後の結果を表４に、４時間静置後の結果を表５に示す。 Comparative Example 13
In Example 10, fried chicken was prepared from frozen chicken in the same manner as in Example 10 except that no common salt was added to the solution (X), and evaluation and measurement were performed in the same manner as in Example 11. The results after 2 hours of standing are shown in Table 4, and the results after 4 hours of standing are shown in Table 5.

比較例１４
実施例１０において、溶液(X)にポリリン酸ナトリウム及び並塩を配合しない以外は、実施例１０と同様に冷凍鶏肉から揚げを調製し、実施例１１と同様に評価及び測定を行った。２時間静置後の結果を表４に、４時間静置後の結果を表５に示す。 Comparative Example 14
In Example 10, fried chicken was prepared from frozen chicken in the same manner as in Example 10 except that sodium polyphosphate and common salt were not added to the solution (X), and evaluation and measurement were performed in the same manner as in Example 11. The results after 2 hours of standing are shown in Table 4, and the results after 4 hours of standing are shown in Table 5.

Figure 0005135451
Figure 0005135451

Figure 0005135451
Figure 0005135451

実施例１２
アラビアガム０．３３ｋｇ、クエン酸三ナトリウム(昭和化工社製)０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Example 12
Except that 0.33 kg of gum arabic, 0.15 kg of trisodium citrate (manufactured by Showa Kako Co., Ltd.) and 0.14 kg of normal salt were mixed and dissolved in 3.86 kg of water to prepare a solution (X) having water retention. In the same manner as in Example 1, fried chicken was prepared and evaluated. The results are shown in Table 6.

実施例１３
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、クエン酸三ナトリウム(昭和化工社製)０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Example 13
A solution (X) having water retention by mixing 0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of trisodium citrate (manufactured by Showa Kako) and 0.14 kg of normal salt in 3.88 kg of water. Was prepared. When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 6.

比較例１５
実施例１２で調製した溶液(X)において、アラビアガムを用いなかった以外は、実施例１２と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Comparative Example 15
In the solution (X) prepared in Example 12, fried chicken was prepared and evaluated in the same manner as in Example 12 except that gum arabic was not used. The results are shown in Table 6.

比較例１６
実施例１２において、溶液(X)に並塩を配合しない以外は、実施例１２と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Comparative Example 16
In Example 12, fried chicken was prepared and evaluated in the same manner as in Example 12 except that no common salt was added to the solution (X). The results are shown in Table 6.

比較例１７
実施例１２において、溶液(X)にアラビアガム及び並塩を配合しない以外は、実施例１２と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Comparative Example 17
In Example 12, fried chicken was prepared and evaluated in the same manner as in Example 12 except that gum arabic and common salt were not added to the solution (X). The results are shown in Table 6.

比較例１８
実施例１３において、溶液(X)にアラビアガム及びキサンタンガムを配合しないでタンクでの混合後、アラビアガム２２．０ｋｇ、キサンタンガム０．４ｋｇを、水７７．６ｋｇに混合溶解して得た溶液を、タンク混合後のから揚げ用鶏肉の表面に１．５ｇを１個当たりに付着させた以外は、実施例１３と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表６に示す。 Comparative Example 18
In Example 13, after mixing in a tank without adding gum arabic and xanthan gum to solution (X), 22.0 kg of gum arabic and 0.4 kg of xanthan gum were mixed and dissolved in 77.6 kg of water. Fried chicken was prepared and evaluated in the same manner as in Example 13 except that 1.5 g was attached to the surface of the fried chicken after tank mixing. The results are shown in Table 6.

Figure 0005135451
Figure 0005135451

実施例１４
アラビアガム０．３３ｋｇ、炭酸ナトリウム(旭硝子社製)０．１５ｋｇ及び並塩０．１４ｋｇを、水３．８６ｋｇに混合溶解して、保水性を有する溶液(X)を調製した以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Example 14
Except that 0.33 kg of gum arabic, 0.15 kg of sodium carbonate (Asahi Glass Co., Ltd.) and 0.14 kg of normal salt were mixed and dissolved in 3.86 kg of water to prepare solution (X) having water retention. In the same manner as in No. 1, fried chicken was prepared and evaluated. The results are shown in Table 7.

実施例１５
アラビアガム０．３３ｋｇ、キサンタンガム０．０４ｋｇ、炭酸ナトリウム(旭硝子社製)０．１６ｋｇ及び並塩０．１４ｋｇを、水３．８８ｋｇに混合溶解して、保水性を有する溶液(X)を調製した。溶液(X)を、C型粘度計（東機産業社製）で測定したところ、粘度は１８００ｃＰであった。
得られた溶液(X)を用いた以外は、実施例１と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Example 15
A solution (X) having water retention was prepared by mixing 0.33 kg of gum arabic, 0.04 kg of xanthan gum, 0.16 kg of sodium carbonate (Asahi Glass Co., Ltd.) and 0.14 kg of normal salt in 3.88 kg of water. . When the solution (X) was measured with a C-type viscometer (manufactured by Toki Sangyo Co., Ltd.), the viscosity was 1800 cP.
Except that the obtained solution (X) was used, fried chicken was prepared and evaluated in the same manner as in Example 1. The results are shown in Table 7.

比較例１９
実施例１４で調製した溶液(X)において、アラビアガムを用いなかった以外は、実施例１４と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Comparative Example 19
In the solution (X) prepared in Example 14, fried chicken was prepared and evaluated in the same manner as in Example 14 except that gum arabic was not used. The results are shown in Table 7.

比較例２０
実施例１４において、溶液(X)に並塩を配合しない以外は、実施例１４と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Comparative Example 20
In Example 14, fried chicken was prepared from frozen chicken meat and evaluated in the same manner as in Example 14 except that the common salt was not added to the solution (X). The results are shown in Table 7.

比較例２１
実施例１４において、溶液(X)にアラビアガム及び並塩を配合しない以外は、実施例１４と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Comparative Example 21
In Example 14, fried chicken was prepared and evaluated in the same manner as in Example 14 except that gum arabic and common salt were not added to the solution (X). The results are shown in Table 7.

比較例２２
実施例１５において、溶液(X)にアラビアガム及びキサンタンガムを配合しないでタンクでの混合後、アラビアガム２２．０ｋｇ、キサンタンガム０．４ｋｇを、水７７．６ｋｇに混合溶解して得た溶液を、タンク混合後のから揚げ用鶏肉の表面に１．５ｇを１個当たりに付着させた以外は、実施例１５と同様に冷凍鶏肉から揚げを調製し、評価を行った。結果を表７に示す。 Comparative Example 22
In Example 15, a solution obtained by mixing and dissolving 22.0 kg of gum arabic and 0.4 kg of xanthan gum in 77.6 kg of water after mixing in a tank without adding gum arabic and xanthan gum to the solution (X), Fried chicken was prepared and evaluated in the same manner as in Example 15 except that 1.5 g was attached to the surface of the fried chicken after tank mixing. The results are shown in Table 7.

Figure 0005135451
Figure 0005135451

Claims (8)

アラビアガム又はガディガムと、ポリリン酸ナトリウム、クエン酸三ナトリウム及び炭酸ナトリウムの少なくとも１種からなる保水剤と、食塩と、水とを含む保水作用を有する溶液(X)、肉類又は魚介類からなる中具を準備する工程(A)と、
前記溶液(X)に前記中具を接触させて、少なくとも中具を保水処理する工程(B)と、
前記保水処理した中具に衣材を付着させる工程(C)と、
得られる衣材付中具を油ちょうする工程(D)と、
油ちょう後の揚げ物を冷凍する工程(E)とを含むことを特徴とする、電子レンジ調理用冷凍揚げ物の製造方法。 Medium consisting of a solution (X), meat, or seafood that has a water-retaining action, including gum arabic or gadhi gum , a water retention agent comprising at least one of sodium polyphosphate, trisodium citrate, and sodium carbonate , salt, and water Preparing the tool (A);
A step (B) of bringing the solution into contact with the solution (X) and water retaining at least the solution;
A step (C) of attaching a clothing material to the water-retained intermediate device;
A step (D) of oiling the resulting clothing-equipped inner device;
And a step (E) of freezing the deep-fried food after cooking the oil. A method for producing a deep-fried food for cooking in a microwave oven. 溶液(X)が、アラビアガム又はガディガム以外の他の増粘多糖類を含む請求項１記載の製造方法。 The solution (X) The production method of claim 1, including other thickening polysaccharides other than gum arabic or Gadigamu. 他の増粘多糖類が、キサンタンガム、ペクチン、グアガムの少なくとも１種である請求項２記載の製造方法。 The method according to claim 2 , wherein the other polysaccharide thickener is at least one of xanthan gum, pectin, and guar gum. 中具が肉類である場合、工程(B)の保水処理を、容器付混合機を用いて、所定の大きさにカットした複数の肉類を、該容器付混合機の容器内において、前記溶液(X)と混合することにより行う請求項１〜３のいずれかに記載の製造方法。 When the medium is meat, the water retention treatment in step (B) is performed using a mixer with a container, and a plurality of meats cut into a predetermined size are placed in the solution ( The manufacturing method in any one of Claims 1-3 performed by mixing with X). 中具が魚介類である場合、工程(B)の保水処理を、中具を前記溶液(X)に浸漬することにより行う請求項１〜３のいずれかに記載の製造方法。 The method according to any one of claims 1 to 3 , wherein when the inner ingredient is a seafood, the water retention treatment in the step (B) is performed by immersing the inner ingredient in the solution (X). 揚げ物がから揚げであって、衣材がバッター、もしくはバッターとブレッダーミックス粉である請求項１〜５のいずれか１項記載の製造方法。 The manufacturing method according to any one of claims 1 to 5 , wherein the deep-fried food is fried and the clothing material is batter or batter and bleeder mixed powder. 揚げ物がフライ類であって、衣材がバッター及びパン粉である請求項１〜５のいずれか１項記載の製造方法。 The manufacturing method according to any one of claims 1 to 5 , wherein the deep-fried food is frying, and the clothes are batter and bread crumbs. 請求項１〜７のいずれか１項記載の製造方法により得られた電子レンジ調理用冷凍揚げ物。 Microwave cooking frozen fried obtained by the method of any one of claims 1-7.
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