JPH08154596A - Production of fried foods corresponding to microwave oven - Google Patents
Production of fried foods corresponding to microwave ovenInfo
- Publication number
- JPH08154596A JPH08154596A JP6330558A JP33055894A JPH08154596A JP H08154596 A JPH08154596 A JP H08154596A JP 6330558 A JP6330558 A JP 6330558A JP 33055894 A JP33055894 A JP 33055894A JP H08154596 A JPH08154596 A JP H08154596A
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- Prior art keywords
- bread
- batter
- flour
- fried
- ingredient
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は電子レンジで解凍した後
食す冷凍フライ類の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen fries which are thawed in a microwave oven and then eaten.
【０００２】[0002]
【従来の技術及び発明が解決しようとする課題】トンカ
ツ、コロッケ、エビフライをはじめとする各種揚げ物の
冷凍食品は、調理の簡便性と品質の向上により家庭用業
務用共に近年飛躍的にその需要を拡大させてきている。
本来家庭で作っていた各種の揚げ物が姿を消し、調理冷
凍食品が大きく台頭したことには核家族化の進行、主婦
のパート就労などの時代の背景が挙げられるが、ここに
来てさらなる簡便化を求める声が強まってきている。BACKGROUND OF THE INVENTION Frozen foods of various fried foods such as pork cutlet, croquettes and fried shrimp have dramatically increased in demand in recent years for both household and commercial use due to improved cooking simplicity and quality. It is expanding.
The fact that various fried foods that were originally made at home disappeared and cooked frozen foods have risen greatly can be explained by the background of the times such as the progress of the nuclear family and the part-time work of housewives. The voice for the change is growing stronger.
【０００３】具体的に家庭においては、油を沸かして揚
げる手間を省き電子レンジで解凍するだけで手軽に食べ
られる揚げ物、またコンビニエンスストアーなどでは数
年前よりコロッケなどの揚げ物がレジ付近で販売されて
はいたが、全て油調済みのものを保温ケースで保管する
ため風味、食感共に大きく劣っており、電子レンジで解
凍後速やかに客に提供できる美味しい揚げ物が強く求め
られていた。Specifically, at home, fried foods that can be easily eaten simply by thawing in a microwave oven without boiling oil and frying, and at convenience stores, fried foods such as croquettes have been sold near the cash register for several years. However, since all the oil-prepared products are stored in a heat-retaining case, the flavor and texture are greatly inferior, and there is a strong demand for delicious fried foods that can be served to customers immediately after thawing in a microwave oven.
【０００４】そしてそのような要望の元に本年に入って
から冷凍食品メーカー各社は電子レンジ解凍用調理冷凍
食品（以下プリフライと呼ぶ）を相次いで発売してい
る。しかし従来の衣付け技術及びパン粉用いたプリフラ
イを電子レンジで加熱調理した場合、内部発熱により生
じた水蒸気の外部移行により衣が水蒸気を吸着して、揚
げた直後のサクッとした食感（以下サク味と呼ぶ）がな
かなか得られず、またメーカー製造後約60日程度であれ
ばある程度のサク味を持たせる技術をもったメーカーも
現れているが、それ以上の保管日数を経過させると凍結
状態においてもフライの具に含まれる自由水の外部移行
によってパン粉がふやけてしまい加熱調理後サク味が全
く損なわれてしまうのが実情である。In response to such demands, since the beginning of this year, frozen food manufacturers have successively released frozen frozen foods for microwave thawing (hereinafter referred to as pre-fried foods). However, when the conventional battering technique and pre-fried bread crumbs are cooked in a microwave oven, the batter adsorbs water vapor due to the external migration of water vapor generated by internal heat generation, and the crispy texture immediately after frying (hereinafter referred to as crispy texture). It is difficult to obtain (taste)), and some manufacturers have the technology to give some crisp taste if it is about 60 days after manufacture, but if it is stored for more than that, it will be frozen. Even in the case, the fact is that the bread crumbs become fuzzy due to the external migration of free water contained in the frying ingredients, and the crispy taste is completely lost after cooking.
【０００５】従って流通、保管状況によっては品質が著
しく低下した商品が消費者のもとに届いてしまう危険性
をはらんでいるのである。このため長期間の保管が可能
なサク味のある電子レンジ対応フライ類が渇望されてい
るのである。Therefore, depending on the distribution and storage conditions, there is a risk that a product of which the quality is remarkably deteriorated may reach the consumer. For this reason, there is a long-felt need for microwave-friendly fries with a crisp taste that can be stored for a long period of time.
【０００６】[0006]
【課題を解決するための手段】本発明は、上記のような
問題点を解決すべくなされたもので、具に含まれる自由
水の外部移行を極力抑える効果を発揮するためのパン粉
付け方法（Ａ）と水蒸気の吸着阻害効果の機能を持った
パン粉（Ｂ）を組み合わせることによって製造後最低 1
80日間は揚げたて直後とほぼ同様のサク味を保つ電子レ
ンジ対応フライ類を提供するものである。The present invention has been made to solve the above-mentioned problems, and a breading method for exerting the effect of suppressing the external migration of free water contained in ingredients ( At least 1 after production by combining A) with bread crumbs (B) that have the function of inhibiting the adsorption of water vapor.
For 80 days, we offer microwave-friendly fries that retain the same crispy taste as freshly fried.
【０００７】即ち本発明のフライ類の製造方法は、油調
済みのフライ類を冷凍保存後、これを電子レンジで解凍
してそのまま食しうるフライ類の製造方法において、 (a) フライ用の具材表面に食用油を常温下に付ける工
程 (b) 該油付きの具材の表面にα化処理した小麦粉を打
ち粉としてまぶす工程 (c) バッター粉を水と食用油との混合乳化液に溶解分
散せしめて得られるバッター液を、上記の打ち粉をまぶ
した具材の表面に施す工程 (d) 小麦粉の１部を米粉で置換したパン生地を用いて
製パン後粉砕して得られるパン粉を上記のバッター液を
施した具材の表面にパン粉付けする工程 を順次行い、以下油調、冷凍することを特徴とするもの
である。That is, the method for producing fries according to the present invention is a method for producing fries in which oil-prepared fries can be frozen and stored, and then thawed in a microwave oven to be eaten as it is. Step of applying edible oil to the material surface at room temperature (b) Step of sprinkling the gelatinized wheat flour on the surface of the ingredient with oil as dusting powder (c) Batter powder in a mixed emulsion of water and edible oil The step of applying the batter liquid obtained by dissolving and dispersing to the surface of the ingredient dusted with the above-mentioned dusting powder (d) Bread flour obtained by crushing after baking using bread dough in which 1 part of wheat flour is replaced with rice flour The step of applying bread crumbs to the surface of the ingredient to which the batter solution has been applied is sequentially performed, and then the oil preparation and freezing are performed.
【０００８】[0008]
【作用】(A) パン粉付け方法 通常パン粉付けは、中身の具材によっても異なるが、ま
ず具材に小麦粉などを打ち粉としてまぶす。次に小麦粉
をベースに澱粉などの各種食品素材を加えたバッター粉
と呼ばれるものを水で溶き得られたバッター液の層をく
ぐらせる。このバッター液が具材にパン粉を付ける結着
材となり次の工程でパン粉が付けられる。[Operation] (A) Bread crumbing method Normally, bread crumbing is different depending on the ingredients inside, but first the ingredients are sprinkled with flour or the like. Next, a so-called batter powder obtained by adding various food materials such as starch to wheat base is passed through a layer of batter liquid obtained by dissolving with water. This batter liquid serves as a binder for applying bread crumbs to the ingredients, and bread crumbs are applied in the next step.
【０００９】本発明においては具に含まれる自由水の外
部移行を抑える効果を期待するものとして様々なものを
試験した結果、次の２点について優位性のあることを見
いだした。１点目は大豆白絞油やサラダ油、菜種油など
の流動性の油。２点目は小麦粉をエクストルーダーによ
りα化処理後、微粉砕し得られた粉（以下商品名レオパ
ウダー）である。この点を応用してパン粉付け方法に取
り入れることにより上記の効果が確認された。In the present invention, various substances were tested to expect the effect of suppressing the external migration of free water contained in the ingredients, and the following two points were found to be advantageous. The first point is fluid oils such as soybean white oil, salad oil, and rapeseed oil. The second point is flour (hereinafter referred to as trade name Rheopowder) obtained by finely pulverizing wheat flour with an extruder. The above effect was confirmed by applying this point and incorporating it into the breading method.
【００１０】本発明におけるパン粉付けに必要なものは
以下のものである。具材（コロッケのパテなど）、各種
バッター粉（バッター粉の配合によっては効果の薄れる
場合があり薄力小麦粉が有効）、油（サラダ油などの食
用油）、レオパウダー、水、乳化剤。The following are necessary for bread crumbs in the present invention. Ingredients (croquettes such as putty), various batter flours (depending on the blending of the batter flours, the effect may weaken, weak wheat flour is effective), oils (edible oils such as salad oil), rheopowder, water, emulsifiers.
【００１１】本発明によるパン粉付け方法には以下３つ
のポイントがある。 バッター液を付ける前の具材に、先ず油を付ける。 次にレオパウダーを付ける。 バッター粉は水と油の両方で溶く。（以下油バッタ
ー）The bread crumbing method according to the present invention has the following three points. First, add oil to the ingredients before applying the batter liquid. Then add leo powder. Batter flour dissolves in both water and oil. (Hereafter oil batter)
【００１２】上記は前記の通り食用油などで、熱して
いない15℃〜30℃程度のものに具材を落として全体に十
分つける。これにより具材の自由水（冷凍時）の外部へ
の移行を阻止する。そしてのレオパウダーは吸水能に
優れ上記の油層を通過した自由水を吸着して該自由水の
外部への移行を阻止するものである。またの油バッタ
ーとは通常は水で溶くバッター粉に油と乳化剤を加えて
得られたもので、薄力小麦粉 100ｇ＋水 200cc＋油 200
cc＋乳化剤適量を目標値として加え攪拌したものであ
る。この油バッターはバッター液由来の自由水のさらに
外部への移行を防ぐものであるが、該油バッターに油を
加えないと水っぽくなり、水を加えないとバッター液と
しての効果が少ない。またそれぞれの成分の含有許容範
囲は目標値の±20％が良好である。上記のパン粉付け工
程により油とレオパウダーが有効に機能して具材に含ま
れる自由水の外部移行を極力抑えることができる。The above is edible oil, etc. as described above, and the ingredients are dropped on a non-heated one of about 15 ° C. to 30 ° C., and the whole is put sufficiently. This prevents the free water of the ingredients (when frozen) from migrating to the outside. The rheopowder is excellent in water absorbing ability and adsorbs free water that has passed through the oil layer to prevent the free water from moving to the outside. The oil batter is usually obtained by adding oil and emulsifier to batter powder that dissolves in water. Light wheat flour 100g + water 200cc + oil 200
cc + suitable amount of emulsifier was added as a target value and stirred. This oil batter prevents the free water derived from the batter liquid from further migrating to the outside, but it becomes watery if no oil is added to the oil batter, and has little effect as a batter liquid if no water is added. In addition, the allowable content range of each component is ± 20% of the target value. The above-described bread crumbing step allows the oil and the rheopowder to effectively function to minimize the external migration of free water contained in the ingredients.
【００１３】(B) パン粉 本発明者は各種試作研究の過程において米粉（特にもち
米）が水蒸気の吸着を阻害する性質を有していることを
見いだした。そこで本発明は小麦粉、水、イーストと公
知の副原料である食塩、砂糖、油脂等によりパン生地を
作る際に上記の米粉を配合し公知の製パン法により製パ
ンしたのち粉砕してパン粉とするものである。この際小
麦粉と米粉の割合は、小麦粉100 ｇに対して米粉５ｇを
目標値とし、その±20％を許容範囲とする。本発明のパ
ン粉は焙焼式、通電式のいずれの製パン法でも十分でき
る。 (B) Bread Crumb The present inventor has found that rice flour (particularly glutinous rice) has a property of inhibiting adsorption of water vapor in the course of various trial researches. Therefore, the present invention blends the above-mentioned rice flour when making bread dough with wheat flour, water, yeast and known auxiliary materials such as salt, sugar, and fats, and then bread is made by a well-known bread making method and then crushed into bread crumbs. It is a thing. At this time, the ratio of wheat flour to rice flour is 5 g of rice flour to 100 g of wheat flour as a target value, and ± 20% of that is the allowable range. The bread crumbs of the present invention can be sufficiently baked by either a roasting type or an energizing type.
【００１４】そこで本発明で用いるパン粉を先ず焙焼式
中種製パン法に適用した場合について説明する。図１は
焙焼式中種製パン法の製造フローシートで、まず主原料
の小麦粉を多量部（約70％）と少量部（約30％）に分
け、多量部に水とイーストを添加して混捏した後、中種
発酵させる。一方、少量部には適当な水と副原料である
食塩、砂糖、油脂と上記した米粉を所定量配合した後、
図１の如く多量部と配合し、再度混捏した後、分割して
発酵させる。そして、丸目→ベンチタイム→整型→型詰
→ホイロ工程を経た後オーブンで焼成する。焼成工程の
加熱方式としては電熱とガスのいずれでもよい。焼き上
がったパンは冷蔵室で強制老化され、粉砕工程を経て本
発明で用いるパン粉となる。Then, the case where the bread crumbs used in the present invention is first applied to the roasting type medium seed bread making method will be described. Figure 1 is a production flow sheet for the roasting type medium bread making method. First, the main ingredient wheat flour is divided into a large amount (about 70%) and a small amount (about 30%), and water and yeast are added to the large amount. After kneading the mixture, ferment the medium seeds. On the other hand, a small amount of the above-mentioned rice flour and a suitable amount of water and salt, sugar and fat as auxiliary materials are mixed in a predetermined amount,
As shown in FIG. 1, the mixture is mixed with a large amount of parts, kneaded again, and then divided and fermented. Then, after going through the steps of rounding, bench time, shaping, packing, and proofing, baking is performed in an oven. The heating method in the firing step may be either electric heat or gas. The baked bread is subjected to forced aging in a refrigerator, and undergoes a crushing process to become bread crumbs used in the present invention.
【００１５】次に図２は通電式ストレート製パン法の工
程を示したフローシートで、主原料の小麦粉全量に水、
イースト、副原料（食塩、砂糖、油脂）および米粉を添
加配合し、混捏してパン生地を作り、これを分割して発
酵させ丸目→ベンチタイム→整型→型詰→ホイロ工程を
経た後に通電式オーブンで焼成する。Next, FIG. 2 is a flow sheet showing the steps of the energization type straight bread making method.
Yeast, auxiliary materials (salt, sugar, fats and oils) and rice flour are added and blended, and the mixture is kneaded to make bread dough, which is divided and fermented and rounded → bench time → shaping → mold filling → energization after passing through the proofing process Bake in the oven.
【００１６】なお、通電式焼成方式とは、図３に示す如
く絶縁容器（１）に電極板（２）を相対させて２枚挿入
し、該電極板に通電し、発酵させたパン生地（３）に 1
00〜200 Ｖ前後に電圧を負荷する。これにより、食塩を
含む良伝導体のパン生地（３）に電流が流れ、内部発熱
してパン生地（３）が焼成されるのである。この焼成方
法はパン粉製造独特のものである。The energization baking system means that as shown in FIG. 3, the electrode plate (2) is inserted into the insulating container (1) so as to face each other, and the electrode plate is energized to ferment the bread dough (3). ) To 1
Apply a voltage of around 00 to 200 V. As a result, an electric current flows through the good-conducting bread dough (3) containing salt, causing internal heat generation and baking the bread dough (3). This baking method is unique to bread crumbs production.
【００１７】以上のように得られたパン粉を用いて前記
(A) の方法によりパン粉付けした冷凍フライは、最低 1
80日間のサク味を保てる電子レンジ対応フライ類となり
得るのである。Using bread crumbs obtained as described above,
Frozen fry breaded with the method of (A) is at least 1
It can be used as a microwave oven-friendly fry that retains its crisp taste for 80 days.
【００１８】[0018]
【実施例】次に本発明の実施例を説明する。先ず通常の
方法で作ったコロッケのパテを本発明に係る上記(A) の
方法でパン粉付けした。即ち該コロッケのパテをサラダ
油に浸漬し、これにレオパウダーをまぶし、さらに薄力
小麦粉 100ｇ＋水 200ｇ＋油 200ｇ＋乳化剤少量を攪拌
したバッター液を表面に付け、次にこれに上記の焙焼式
中種製パン法と通電式ストレート製パン法の両法を用
い、小麦粉 100ｇに米粉５ｇを配合して製造した上記
(B) のパン粉をパン粉付けした。そしてこのコロッケ
を、 180℃に加熱した大豆白絞油で４分間フライする。EXAMPLES Examples of the present invention will be described below. First, croquette putty prepared by a usual method was breaded by the method (A) according to the present invention. That is, the croquette putty is soaked in salad oil, sprinkled with rheopowder, and then 100 g of weak wheat flour + 200 g of water + 200 g of oil + a small amount of emulsifier is applied to the surface of a batter solution, which is then roasted medium seed. Using both the bread-making method and the electric straight bread-making method, 100 g of wheat flour was mixed with 5 g of rice flour to produce the above.
The bread crumb of (B) was breaded. Then, this croquette is fried in soybean white squeezing oil heated to 180 ° C for 4 minutes.
【００１９】これを−45℃の急速冷凍機で凍結させたも
のを本発明例とする。また比較例としては焙焼式レギュ
ラーパン粉を薄力小麦粉を水で溶いたバッターでパン粉
付けしたものを同条件でフライして冷凍したものとす
る。This is frozen in a quick freezer at -45.degree. C. to form an example of the present invention. Further, as a comparative example, roasted regular bread crumbs breaded with a weak wheat flour in a water batter were fried under the same conditions and frozen.
【００２０】さらに従来例として現在既に市販されてい
るプリフライコロッケのうち製造日付けが１週間以内の
ものを３社分用意した。これを−18℃のフリーザーに保
管して20日から 180日後にそれぞれ電子レンジで解凍し
て食感を評価した。本発明例と比較例については、プリ
フライ、急速凍結後３日間経過したものをスタート時と
した。Further, as a conventional example, among the pre-fried croquettes which are already on the market at present, those having a production date within one week were prepared for three companies. This was stored in a freezer at −18 ° C. and thawed in a microwave oven after 20 to 180 days, and the texture was evaluated. In the case of the present invention and the comparative example, 3 days after pre-frying and quick freezing were started.
【００２１】尚、方法として以下の５段階で評価を行
い、パネラーは10名で一番多く獲得した点数を評価点と
して結果を表１に示した。 ５ 揚げたてとほぼ同等 ４ サク味を十分感じる。 ３ サク味をやや感じる ２ サク味をほとんど感じない １ サク味を全く感じないThe method was evaluated according to the following five grades, and the results are shown in Table 1 with the score of the 10 panelists being the largest as the evaluation point. 5 Almost the same as freshly fried 4 Feels crispy enough. 3 Feel a little crispy 2 Feel almost no crispy 1 Feel no crunch
【００２２】[0022]
【表１】 [Table 1]
【００２３】[0023]
【発明の効果】本発明電子レンジ対応フライは上述のよ
うに、 180日以上揚げたてとほぼ同じサク味を維持でき
たことがわかる。これに対して比較サンプルは20日後に
は全くサク味を失い、市販のプリフライのうち一番成績
のよいものであっても60日程度しかサク味を維持できな
いことが判る。以上により本発明が長期間の保存に耐え
得るサク味のある電子レンジ対応フライ類を提供するも
のであることが証明された。As described above, it can be seen that the microwave oven-friendly fried food of the present invention maintained the same crispy taste as freshly fried for 180 days or more. On the other hand, the comparative sample loses a crisp taste after 20 days, and it can be seen that even the best-performing pre-fried food on the market can maintain the crisp taste only for about 60 days. From the above, it was proved that the present invention provides a fried food for microwave oven which has a crispy taste and can be stored for a long period of time.
【図１】焙焼式中種製パン法で本発明で用いるパン粉を
得る工程を示すフローシートである。FIG. 1 is a flow sheet showing a process of obtaining bread crumbs used in the present invention by a roasting type medium bread making method.
【図２】通電式ストレート製パン法で同上の工程を示す
フローシートである。FIG. 2 is a flow sheet showing the same steps as above in the energization straight bread making method.
【図３】通電式焼成方法を示す説明図である。FIG. 3 is an explanatory diagram showing an electric firing method.
Claims (1)
を電子レンジで解凍してそのまま食しうるフライ類の製
造方法において、 (a) フライ用の具材表面に食用油を常温下に付ける工
程 (b) 該油付きの具材の表面にα化処理した小麦粉を打
ち粉としてまぶす工程 (c) バッター粉を水と食用油との混合乳化液に溶解分
散せしめて得られるバッター液を、上記の打ち粉をまぶ
した具材の表面に施す工程 (d) 小麦粉の１部を米粉で置換したパン生地を用いて
製パン後粉砕して得られるパン粉を上記のバッター液を
施した具材の表面にパン粉付けする工程 を順次行い、以下油調、冷凍することを特徴とする電子
レンジ対応フライ類の製造方法。1. A method for producing a fried food in which oil-prepared fried food is frozen and stored, and then thawed in a microwave oven to be eaten as it is. Attaching step (b) a step of sprinkling the surface of the oiled ingredient with wheat flour which has been pregelatinized (c) a batter solution obtained by dissolving and dispersing batter powder in a mixed emulsion of water and edible oil A step (d) of applying bread dust obtained by substituting a part of wheat flour with rice flour for bread making and crushing the bread crumbs obtained by applying the above batter liquid A process for producing frying products compatible with microwave ovens, which comprises successively performing the step of bread crumbs on the surface of the product, followed by oiling and freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6330558A JP2711998B2 (en) | 1994-12-07 | 1994-12-07 | Manufacturing method of fries for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6330558A JP2711998B2 (en) | 1994-12-07 | 1994-12-07 | Manufacturing method of fries for microwave oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08154596A true JPH08154596A (en) | 1996-06-18 |
| JP2711998B2 JP2711998B2 (en) | 1998-02-10 |
Family
ID=18233999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6330558A Expired - Fee Related JP2711998B2 (en) | 1994-12-07 | 1994-12-07 | Manufacturing method of fries for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2711998B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007143513A (en) * | 2005-11-30 | 2007-06-14 | Nisshin Foods Kk | Deep-fried food and method for producing the same |
| JP2010124776A (en) * | 2008-11-28 | 2010-06-10 | Nisshin Flour Milling Inc | Cereal flour composition for bread containing rice flour |
| JP6960563B1 (en) * | 2021-03-31 | 2021-11-05 | 日清フーズ株式会社 | How to make fried food |
-
1994
- 1994-12-07 JP JP6330558A patent/JP2711998B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007143513A (en) * | 2005-11-30 | 2007-06-14 | Nisshin Foods Kk | Deep-fried food and method for producing the same |
| JP2010124776A (en) * | 2008-11-28 | 2010-06-10 | Nisshin Flour Milling Inc | Cereal flour composition for bread containing rice flour |
| JP6960563B1 (en) * | 2021-03-31 | 2021-11-05 | 日清フーズ株式会社 | How to make fried food |
| WO2022208816A1 (en) * | 2021-03-31 | 2022-10-06 | 株式会社日清製粉ウェルナ | Method for producing coated fried food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2711998B2 (en) | 1998-02-10 |
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