JPS5878549A - Coated, frozen food and its production - Google Patents

Abstract

PURPOSE:Food products are coated with a coating of water-in-oil type emulsion on their surface to give frozen food products that give taste just like fried food or TEMPURA only by cooking on a frying pan. CONSTITUTION:A W/O type emulsion is prepared by using hardened oil by hydrogenating liquid vegetable oil, or lard or tallow as the oil phase and a mixture of 1 part of a powder of starch or wheat flour and of more than 0.8 part of water as the aqueous phase so that the ratio of the oil phase to the aqueous phase is adjusted to about 60:40. The resultant emulsion is used as a coating to coat frozen food products on their surface and a covering powder such as bread crum, cracker crum, crushed peanuts, or crushed sesami, crushed onion or carrot is applied to their surface.

Description

【発明の詳細な説明】 本発明は、衣づけ冷凍食品及びその製造法に関し、更に
詳しくはフライパン調理だけで天ぷら、フライの如き食
味が得られるようにした冷凍食品とその製造法に関する
ものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a coated frozen food and a method for producing the same, and more particularly to a frozen food that can provide a taste similar to tempura or fried food just by cooking in a frying pan, and a method for producing the same. .

古来日本人は各種天ぷら、フライなどの揚物を好んで食
用にしてψるが、近年核家族化などと云われてψる如く
一家族が小人数化しているとき比較的少ない量の揚物の
ために油１筆用油をその都度取扱わねばならない不都合
が指摘される傾向にある０ 特に揚物作業を終った油の処置が面倒でこれが改善に対
する要請は著しく高い０ そこで油煤作業を予じめ加工メーカーが行い熱だけで油
煤したと同等のフライ食品を得んとする試み（例えば米
国特許ｌＡ／９９．６０３＞もあるが食味の点で消費者
の要請にほど遠い現状である。Since ancient times, Japanese people have liked to eat fried foods such as various types of tempura and fries, but in recent years, as families have become smaller due to the trend toward nuclear families, they have eaten fried foods in relatively small amounts. There is a tendency to point out the inconvenience of having to handle oil for each brush each time.In particular, it is troublesome to dispose of oil after frying, and there is a significant demand for improvement.Therefore, it is necessary to process oil and soot in advance. Manufacturers have attempted to obtain fried foods equivalent to those fried with oil and soot using only heat (for example, US Pat.

ここにお砿て、単に７ライバン上で加熱するだけで天ぷ
ら及びフライの如色食味のものを得ようとすることは各
方面にせん在する要望である０ところで一般に天ぷら及
びフライが好まれる特質の一つはその衣が多孔質であっ
て食用時に「カリツ」とする噛ざわりであ抄、これは／
７０Ｃ前後と高温の油珠油に所■天ぷらたねが投じられ
るために周囲の衣中の水分が一挙に沸騰蒸発し多孔質の
糊化した脱水衣が残るためである。Here, it is a desire that exists in various fields to obtain the taste of tempura and fries by simply heating them on a 7-layer oven.In general, tempura and fries are preferred. One is that the batter is porous and has a crunchy texture when eaten.
This is because the tempura seeds are thrown into the oil at a high temperature of around 70C, so the water in the surrounding batter boils and evaporates all at once, leaving behind a porous gelatinized dehydrated batter.

更に此の現象を理論的に考察するならば加熱による水の
沸騰膨化と加熱によるデンプン質等の糊化と続く組織化
のバランスが理想的に保たれた時に最も多孔質で「カリ
フ」とした衣が得られる筈である。Furthermore, if we consider this phenomenon theoretically, when the balance between the boiling swelling of water due to heating, the gelatinization of starch etc. due to heating, and the subsequent organization is ideally maintained, it becomes the most porous and becomes ``carifice''. You should be able to get clothes.

本発明者は痴かる事情に鑑み、上記要望に応するよう鋭
意研究を行っていたところ、偶々食品の表面に通常天ぷ
らの衣として用いられる小麦粉水溶液と油脂とで油中水
型エマルジョンにした衣を１１１てこれをフライパンに
て調理すると＊珠したのと同様に多孔質で「カリツ」と
した衣が得られること、更に被覆エマルジョン上に少量
のパン粉等の粉体をまぶし付ければより「カリツ」とし
た噛ざわりが得られることを見出し本発明に到達したも
のであるっ 即ち、本発明の衣づけ冷凍食品の要旨は、冷凍食品の表
面に、油中水型エマルジョンに構成し丸太を被覆すると
ともに該衣の表面にパン粉等のまぶし粉を適量を付着さ
せることを特徴とするものである。In view of the circumstances, the inventor of the present invention was conducting intensive research to meet the above-mentioned request, and discovered that he happened to be able to coat the surface of foods with a water-in-oil emulsion made from an aqueous flour solution and oil, which is usually used as a batter for tempura. If you cook this in a frying pan at 111, you will get a porous and "crunchy" batter just like the one you made with the batter.Additionally, if you sprinkle a small amount of powder such as bread crumbs on top of the coating emulsion, it will become even more "crunchy". The present invention was developed by discovering that a texture of ``battered food'' can be obtained.That is, the gist of the coated frozen food of the present invention is to coat logs with a water-in-oil emulsion on the surface of the frozen food. At the same time, a suitable amount of dusting powder such as bread crumbs is applied to the surface of the batter.

以下、本発明の効果について考察する。周知のように油
中水型エマルジョン（以下Ｗ１０エマルジョンと云う）
は油脂が連続相をなし、該油脂中に水相即ち衣の成分た
る小麦粉等を含有した水溶液が微細な粒径で分散してい
る構成になっているためにＷ１０エマルジョンは、７ラ
イバンで加熱調理される際、急激な温度上昇で水相粒子
が瞬時の糊化及び糊化粒子相互の連続化を〈９返し、結
果として被覆衣があたかもその細部構造においてぶどう
の房状化（粒子結合組織化）して多孔質のものとなり、
噛ざわりを「カリツ」とさせるのである。The effects of the present invention will be discussed below. As is well known, water-in-oil emulsion (hereinafter referred to as W10 emulsion)
The W10 emulsion has a structure in which the oil and fat form a continuous phase, and the aqueous phase, that is, an aqueous solution containing wheat flour, etc., which is a component of the batter, is dispersed in the oil and fat in fine particle sizes. During cooking, the rapid temperature rise causes the aqueous phase particles to gelatinize instantaneously and the gelatinized particles to become continuous with each other. ) and become porous,
This gives it a crunchy texture.

本発明ではこれに更に適量のパン粉、クラッカー粉等の
まぶし粉を付加するのであるが、これは調理後の被覆衣
の多孔質化を増すと共に被覆衣全体の構造を多重層化す
ることにより前記の本発明の効果を一層助長するもので
ある。In the present invention, an appropriate amount of dusting powder such as bread crumbs or cracker flour is added to this, which increases the porousness of the coating after cooking and multilayers the structure of the coating as a whole. This further enhances the effects of the present invention.

尚、本発明においては、まぶし粉の付着には、７ライバ
ンで加熱調理される際溶融したエマルジョンがまぶし粉
粒子間をみたし７ライバン面に接触出来る程度に少い量
とするのがよく、付着表面／ｄ当り００３１１前後が好
ましい。通常のフライ類は／ｄ当り０．２７９前後のパ
ン粉付着量であるが、この様に多く付着させるとフライ
パンとエマルジョンの接触が不可能とな９ＩＩ理が出来
なくなる０ 本発明にしたがって得られた調理品は、油煤が行われて
いないにも拘らず食感及び外観において油課による天ぷ
らやフライとほぼ同等品になると考えれ鑓良い。In addition, in the present invention, for the adhesion of maki powder, it is preferable to use a small amount so that the molten emulsion can fill the spaces between the maki powder particles and come into contact with the surface of the 7-raiban during cooking with the 7-raiban. It is preferably around 00311 per adhesion surface/d. Normal fried foods have an adhesion amount of breadcrumbs of around 0.279 per d, but if this amount of adhesion occurs, contact between the frying pan and the emulsion becomes impossible and the 9II principle cannot be achieved. Although the cooked products are not coated with oil and soot, they are considered to be almost the same in texture and appearance as tempura and fried food prepared using oil.

この発明で用いる冷凍食品とは魚介類、肉、乳製品、野
菜あるいはこれらの加工品で、予じめ冷凍したものをも
含む。The frozen foods used in this invention include seafood, meat, dairy products, vegetables, and processed products thereof, including those that have been frozen in advance.

又Ｗ１０Ｉ！エマルジョンの構成物である油脂と〜して
は、大豆油、米油など液状植物油を水添硬化したもの、
精製やし油及びその硬化油、パーム硬化油、ラード、豚
腸、牛脂、ショートニングなどが用いられる。特に前記
の油脂中、入間の体温前後Ｃ３０℃〜≠ｊｔ）に融点を
有するものが好ましい。W10I again! The oils and fats that make up the emulsion include hydrogenated and hardened liquid vegetable oils such as soybean oil and rice oil;
Refined palm oil and its hydrogenated oil, hydrogenated palm oil, lard, pig intestine, beef tallow, shortening, etc. are used. In particular, among the above-mentioned fats and oils, those having a melting point around Iruma's body temperature (C30°C ~≠jt) are preferred.

水相の主成分として、小麦粉、デンプンが用いられる。Wheat flour and starch are used as the main components of the aqueous phase.

小麦粉中のグルテンは本発明のＷ１０型エマルジョン調
製に大事な成分である。これにより本発明においては通
常用いられるグリセリン脂肪酸エステル等の乳化剤を使
用せずに目的のエマルジョンを調製することが出来るも
のである０又デンプン質はカリフとして、しかもしつか
りした調理後の衣を得るために必須なものである。勿論
水相は化学調味料の他カレー粉、ケチャツプ、卵黄、圧
油等を加え、風味や色調にバリエーションを付加するこ
とが好ましい。Gluten in wheat flour is an important ingredient in the preparation of the W10 type emulsion of the present invention. As a result, in the present invention, it is possible to prepare the desired emulsion without using a commonly used emulsifier such as glycerin fatty acid ester. It is essential for this purpose. Of course, it is preferable to add curry powder, ketchup, egg yolk, pressurized oil, etc. in addition to chemical seasonings to the aqueous phase to add variations in flavor and color tone.

尚、卵白、大豆蛋白、乳蛋白等はエマルシヨンを０／Ｗ
と本発明の反対に持って行き易いので、添加は少麓に止
める事がよい。For egg whites, soybean protein, milk protein, etc., use 0/W emulsion.
Since it is easy to bring about the opposite effect of the present invention, it is better to limit the addition to a small amount.

次に本発明におけるエマルジョンをＷ１０エマルジョン
とする理由等について詳述する。Next, the reason why the emulsion in the present invention is a W10 emulsion will be explained in detail.

例えば先づ油相としてラード１Ｉ−０部、水３０部に小
麦粉ｌＳ部、小麦デンレンｌＳ部を溶解してなる６０部
の水相からＯ／Ｗ、Ｗ１０相方のエマルジョンを調被し
、該エマルジョンの３９をフライパン上で同条件で加熱
して下表の結果を得た。For example, first, an emulsion of O/W and W10 is prepared from an aqueous phase of 60 parts prepared by dissolving 1I-0 parts of lard as an oil phase, 1S part of wheat flour, and 1S part of wheat flour in 30 parts of water, and the emulsion is coated with the emulsion. No. 39 was heated on a frying pan under the same conditions to obtain the results shown in the table below.

上表の原因としては次のようなことが考えられる。即チ
、０／Ｗエマルジヨンにあって拡小麦粉、でんぷんを含
む水相が連続相をなしているため加熱によるでんぷん質
の糊化、板状化、油脂の放出が同時に進み、お好み焼を
鉄板上で焼いた場合材料を流した部位以上に面積増加が
なく内部組織も多孔質にならぬ事、一方Ｗ１０エマルジ
ョンにあ、１霞−、、。Possible causes of the above table are as follows. In the 0/W emulsion, the aqueous phase containing expanded flour and starch forms a continuous phase, so gelatinization of starch, formation of a plate, and release of oil and fat occur at the same time when heated, allowing okonomiyaki to be cooked on an iron plate. When baked on the surface, there is no increase in area beyond the area where the material is poured, and the internal structure does not become porous.

つては油脂の中に水相部が浮遊した型になっているため
、加熱による＊脂の７ライバン上での拡散に乗って水相
も拡散して行く。やがて水相中のでんぶ・んｔｉ糊化、
１ｌ１１４シて粘着性を帯び＊ｎ粒子毎にブドウの房状
に結合が始まる。この連続現象が上表の結果と考えられ
る。本発明がＷ、１０型エマルジヨンで達成される理由
はここにある。Since it has a type in which the aqueous phase is suspended in the oil, the aqueous phase also diffuses along with the diffusion of the fat on the 7-liban surface due to heating. Eventually, the gelatinization of denbu/nti in the aqueous phase,
1l114 becomes sticky and begins to bond into clusters of grapes every n particles. This continuous phenomenon is considered to be the result of the above table. This is the reason why the present invention is achieved with a W, 10 type emulsion.

次にｗ１０エマルジョンにおいてＷ相と０相の比率等を
変えて調製し、その３９を７ライノくン上で加熱して次
表の結果を得た。Next, a w10 emulsion was prepared by changing the ratio of the W phase to the 0 phase, etc., and 39 was heated on a 7 Rhino gun to obtain the results shown in the following table.

油相の比を多くすると加熱中の衣の拡散は急増しついに
はＷ相の連続化が均一に起り難くなる様子が見える。被
コーテイング物に種々のものを用いて実際に上表の各エ
マルジョンをコーティングしてフライパンで調理した多
数の試験結果から、被コーテイング物による差異はある
もののＷ相：０相の比は６０：ψＯ前後が最も好ましく
、３０ニア０〜ざ０：２０の範囲外では本発明の効果が
得られないことが判明した。It can be seen that when the ratio of the oil phase is increased, the diffusion of the batter during heating increases rapidly, and eventually it becomes difficult for the W phase to become uniformly continuous. From the results of numerous tests in which various objects were actually coated with each of the emulsions listed in the table above and cooked in a frying pan, the ratio of W phase to 0 phase was 60:ψO, although there were differences depending on the object to be coated. It has been found that the effect of the present invention cannot be obtained outside the range of 30 near 0 to 0:20.

更にＷ相中の小麦粉、でんぷんの比率については極限と
して水を０％、小麦粉、でんぷんを７００％として、即
ち油脂に粉体な分散したものでテストしたか加熱による
粉体の糊化、連続が全く起きず、加熱による拡散は非常
に大きなものがあった。Furthermore, regarding the ratio of flour and starch in the W phase, the water was set to 0% and the flour and starch were set to 700% as the limits.In other words, the test was conducted with a powder dispersed in oil and fat. This did not occur at all, and the diffusion caused by heating was extremely large.

これは実際に被コーテイング物に白身の魚等、加熱によ
る放出水分の多ψものを用いても小麦粉、でんぷんの糊
化連結が起きない点で同様であった０更に小麦粉、でん
ぷんに代えて吸水性の早−核晶のα化処理粉末を用いて
も同様であった。これはＷｌｏｌ［においてＷ相への被
コーテイング物からの水分移行は非常に少ない事を意味
する。がくしてＷ相に゛は相中の小麦粉、でんぷんを糊
化するに充分な遊離水分が必要である。小麦粉、でんぷ
んの合計の半一の水分では混合するもＷ相としての液状
物が得られない。液状が得られる鏝小の本社は前記粉体
／部に対してａｔ部以上であった。This is similar in that the gelatinization and connection of flour and starch does not occur even when the material to be coated has a high amount of moisture released by heating, such as white fish. The same result was obtained even when a pregelatinized powder of early-nucleation crystals was used. This means that in Wlol[, there is very little moisture migration from the coated object to the W phase. Sufficient free moisture is required to gelatinize the flour and starch in the W phase after the calyx. If the water content is half of the total amount of flour and starch, a liquid product as a W phase cannot be obtained even if the flour and starch are mixed. The head office of the trowel where the liquid was obtained was at parts or more relative to the powder/part.

逆に粉体／部に対し水が２〜１７を部と多くなると加熱
後の衣の強さが弱くなりついには被コーテイング物から
離脱して衣としての役目をなさなくなる。On the other hand, if the amount of water increases by 2 to 17 parts per part of powder, the strength of the coating after heating becomes weaker and eventually it separates from the object to be coated and no longer functions as a coating.

又フライパン調理は油導の場合より脱水率が少いもので
ある。数多くのテストからＷ相中の小麦粉、でんぷんの
合計と水との比は／：１前後が好しく、／；３以上にな
ると本発明の効果が得られない事が判明した。Also, frying in a frying pan results in less dehydration than cooking in oil. From numerous tests, it has been found that the ratio of the total of flour and starch in the W phase to water is preferably around /:1, and if it is over /;3, the effects of the present invention cannot be obtained.

この発明においてＷ１０エマルジョンを調整する手段と
してはエマルジョン調製の常法である相転方式が好都合
である。即ち最初に０７Ｗのエマルジョンとし温度及び
攪拌条件により目標の可も型に相を転換するのである。In the present invention, the phase inversion method, which is a conventional method for preparing emulsions, is convenient as a means for preparing the W10 emulsion. That is, first, a 07W emulsion is prepared, and the phase is converted to the target mold type by adjusting the temperature and stirring conditions.

此の方法では比較的弱φ攪拌剪断力で目Ｉ［程度のエマ
ルジョンが得られる屯のである。In this method, it is possible to obtain an emulsion of about 100 ml with a relatively weak stirring shear force.

前記の様に本発明のエマルジョン調製には通常の乳化−
を必ずしも必要とはしないが、補助的に各種乳化剤を使
用することをさまたけるものではない。As mentioned above, the emulsion of the present invention can be prepared by conventional emulsification.
is not necessarily required, but does not preclude the use of various emulsifiers as supplements.

以上のＷ１０エマルジョンの食品表面への被覆ど゛ 手段としては浸漬法、流し掛は法、塗布法なて各種があ
るが、食品のエマルジョン中への浸漬法、エマルジョン
の食品への流しかけ法及びその組合せが採用し得る。該
工程でエマルジョンは安定な流動状に保たれる必要があ
るが、エマルジョンに使用した油脂の上昇融点下−２〜
−３℃前後に該エマルジョンを保持しつつ使用すればよ
い。There are various methods for coating food surfaces with the above W10 emulsion, such as dipping, pouring, and coating methods. A combination thereof may be adopted. In this process, the emulsion must be kept in a stable fluid state, but the melting point of the oil used in the emulsion must be -2 to below.
The emulsion may be used while being maintained at around -3°C.

パン粉等のまぶし粉は上記した「カリッ」とした噛ざわ
りを増進させる他次の効果がある。In addition to enhancing the above-mentioned "crispy" texture, sprinkled flour such as bread crumbs has the following effects.

（１）調理時にフライパン上で坐りが良く　（フライパ
ンに傾斜があってもすべらない）加熱調理がし晶い。(1) It sits well on the frying pan when cooking (does not slip even if the frying pan is sloped) and cooks well.

（２）外観にバラエティをもたしたり、風味に変化を与
える事が出来る。(2) It can bring variety to the appearance and change the flavor.

（３）製造工程でベルトコンベア等への付着を軽減する
。(3) Reduce adhesion to belt conveyors, etc. during the manufacturing process.

本発明においては期待する効果により椀々のまぶし粉が
使用出来、特に限定するのはＶｋｉ難である。In the present invention, it is possible to use a bowl of dusting powder depending on the expected effect, and it is difficult to limit it in particular.

例えは上記（３）の効果を期待する場合は小麦粉、デン
プンの如き小粒の粉末でも良ψ。しかし不発明により適
するものは、粒径が被覆エマルジョンの厚み（，２ａ前
後）を中心にした粗粒の集合物で、パン粉やクラッカー
粉の如く食感を軽くするもの、カラーパン粉や各槙乾燥
野菜チップの如く色どりが得られるもの、落花生等ナツ
ツの破砕品やゴマの如く風味にアクセントが得られるも
のなどかある。又まぶし粉の付漸臓はフライパン調理に
可能な範囲、即ち一般のフライ食品のパン粉付着社の１
７１前後（付着面積／ｄ当りα０３９前稜）で目的に応
じたｋにすれはよい。油脂が冷却−りし結果的に被覆エ
マルジョンが硬化しないうちＶこ、骸晶ｋｔぶし粉上に
移行するか、まぶし粉をふりかける等の方法にてエマル
ジョン被櫨上にまぶし粉を付着させる。For example, if you want the effect of (3) above, small powders such as wheat flour or starch may be fine. However, what is more suitable for the present invention is a collection of coarse particles whose particle size is centered around the thickness of the coating emulsion (around 2a), which lightens the texture such as bread crumbs and cracker flour, and which has a light texture such as colored bread crumbs and various types of dry ingredients. There are things like vegetable chips that give you a variety of colors, crushed nuts such as peanuts, and things that give you an accent to the flavor like sesame seeds. In addition, the addition of the flour to the panko is within the range that is possible for frying, i.e.
Around 71 (α039 front edge per adhesion area/d) is sufficient for k depending on the purpose. While the oil and fat cool and the coating emulsion has not hardened as a result, the coating powder is transferred onto the dusting powder, or the dusting powder is attached to the emulsion covering by a method such as sprinkling dusting powder.

本発明は以上の説明及び後記実施例がら明シかな如く食
品を、マーガリンやバターの如く、加熱しても衣を杓威
する成分を笑質的に含まないＷ７゜エマルジョンでなく
、小麦粉、でんぷん等を衣を絢威するに充分に含有せる
特定のｗ７ｏｇエマルジョンの衣にて被覆しさらにこれ
にパン粉等のまぶし粉を付着させたものであわ、これに
よって得られた食品はフライパンにて加熱調理するだけ
で天ぷら、フライの如く「カリン」と−みごたえのある
、日本人の好みに著しく適合し得るものであり、しか屯
鮭近の需要者の要Ｉにも応じ得るなど工梨上の効果はま
ことに大きいものがある。As will be clear from the above description and the examples described later, the present invention uses wheat flour and starch instead of W7° emulsion, which does not contain any ingredients that will weaken the coating even when heated, such as margarine and butter. The food is coated with a specific W7OG emulsion batter that contains enough ingredients to make the batter look beautiful, and then coated with bread crumbs or other dusting powder, and the resulting food is cooked in a frying pan. Just by cooking tempura or fried salmon, it is as delicious as ``karin'', which is extremely suitable for the tastes of Japanese people, and can also meet the needs of customers in the salmon area. The effects are truly great.

そして本発明においては、食品を包む衣が可６ｘ　−ｒ
　ルションであり、油脂が連続相をなしていることによ
って （１）　　エマルジョン中の水相及び食品からの水分の
魚発が少なく、貯蔵性を増す。In the present invention, the clothing that wraps the food can be 6x -r
(1) Since the emulsion contains oil and fat as a continuous phase, (1) less moisture is released from the aqueous phase in the emulsion and the food, increasing storage stability;

（２）　　フライパン調理時に油脂を補給する必要がな
く、７ライバンへの焼きつきもない。(2) There is no need to replenish fats and oils when cooking in a frying pan, and there is no burning on the 7-layer pan.

（３）油脂の凝固がそのｔｔエマルジョンの凝固に現わ
れ、コーティング、まぶし粉づけ後瞬時に被膜が硬化す
る事により包装工程が容易である。(3) The coagulation of the oil and fat appears in the coagulation of the TT emulsion, and the coating hardens instantly after coating and dusting, making the packaging process easy.

（４）　　流通工程の温度上昇に対しても油脂の融点近
くまで抵抗力がある。(4) It is resistant to temperature rises during the distribution process, up to temperatures close to the melting point of fats and oils.

などＯ付随的効果も着しく顕著である０以下実施例によ
りこの発明を具体的に説明する。The present invention will be specifically explained with reference to Examples below, in which the accompanying effects such as O are also quite remarkable.

実施例 次の組成によりＷ１０エマルジョンム及びＢを餉整した
。Example W10 emulsion and B were prepared with the following composition.

五　　　　Ｂ エタノール　　　　　　　　　ｉｓ　　　　ｉｓ竹式攪
拌機を装備した蒸気二重釜中で常温で混合溶解する。別
に溶解加温し九油相を７０℃にて前配水相部へ攪拌しつ
つ加えてｌＩ−，２℃の０／Ｗエマルジヨンとなす。こ
れを攪拌しつつ徐々に加熱して乙Ｏ０としｌｊ分子Ｒ菌
する。次に攪拌しつつ冷却して油脂の融点以下とする。5. B. Ethanol is mixed and dissolved at room temperature in a steam double pot equipped with a bamboo stirrer. Separately, the dissolved and heated nine oil phases were added to the pre-water phase at 70°C with stirring to form an 0/W emulsion at lI-, 2°C. This is gradually heated while stirring to obtain O0O0 and lj molecule R bacteria. Next, the mixture is cooled while stirring to a temperature below the melting point of the fat or oil.

エタノールを加え続いて相の転換を行ってＷ２Ｏ型とす
る。続いてピストン式ホモジナイザーに導入しｓｏｕ／
ｄで粒径の均等化をはか抄本発明のＷ１０型エマルジョ
ンを得た。Addition of ethanol followed by phase inversion to the W2O form. Next, introduce it into a piston type homogenizer and sou/
A W10 type emulsion of the present invention was obtained by making the particle size uniform in step d.

下表に示す食品を用い、これらを凍結し、前記エマルジ
ョンを３ｇ℃に保持・攪拌しつつ流し掛は方式で衣がけ
し、次いでふり掛は方式でまぶし粉づけを行い本発明の
冷凍食品を得た。このときのエマルジョン、まぶし殿の
付着率及びバアリエーション用添加品等を同表に示した
。Using the foods shown in the table below, freeze them, and while maintaining and stirring the emulsion at 3g°C, coat with the nagakake method, and then sprinkle with flour using the furikake method to prepare the frozen food of the present invention. Obtained. The emulsion at this time, the adhesion rate of glazed spots, additives for variation, etc. are shown in the same table.

得られた衣づけ冷凍食品に闘１て評価を行った所、先づ
外観については、いわしは白、その他は添加量の色ＩＩ
ｔもった艶のあるコーテイング膜とその上に色どりのあ
るまぶし粉が軽く付着した今迄にない外観の冷凍食品で
あることが一見に顕著であった。本品各種を発泡スチロ
ールトレーに並べ、それをポリパック色装して商業用冷
凍ストンは対衣部ユ参％で、通常の冷凍フライ食品の１
０％前ｌＩＯ場合に比べ着しく低ψものであった。When the obtained battered frozen food was evaluated based on the results, first of all, regarding the appearance, the sardines were white, and the others were colored II depending on the amount of addition.
At first glance, it was obvious that this frozen food had an unprecedented appearance, with a glossy coating film and a light coating of colored dusting powder on top. Arrange various types of this product on styrofoam trays and color-pack them with polystyrene.Commercial frozen stone contains 1% of ginseng compared to normal frozen fried food.
Compared to the case of 0% pre-IIO, the value of ψ was significantly lower.

次に実際にフライパンにて調理した結果、全ての衣の多
孔質化が適度に進み、見た目に食慾をそそる豪華さをも
ち、食感も「カリフ」と心良く良好であり、しかも調理
は約６分で済み簡単であっ九〇 いわしは焼く場合Ｏ特有の生臭さ臭の発生がなく、しか
も食味も良−丸め大衆魚の消費拡大の一助に今後間され
る可能性を示峻する程の％のである。コロッケは従来の
パン粉付衣と興な染、カリツとスナック風の風味豊かな
衣と中身のコントラストが良く、その上７ライメン調理
の簡便性もあり、弁当のおかずその他に適性をそなえ良
風のものである。鮪、ハンバーグも新たな需要をｌＩり
起し得る要素をもつものであった。Next, as a result of actually cooking it in a frying pan, the porousness of all the batters progressed to a suitable degree, the appearance was luxurious enough to arouse appetite, and the texture was pleasant and good, with a ``caliphate'' texture, and the cooking time was approx. It only takes 6 minutes and is easy, and 90 sardines do not produce the fishy odor that is characteristic of grilling, and the taste is also good. It is. The croquettes have a good contrast between the traditional bread crumb coating and the light dyeing, and the flavorful batter and snack-like coating and the contents.Furthermore, it is easy to prepare 7 ramen, making it suitable as a side dish for bento boxes and other dishes. It is something. Tuna and hamburgers also had elements that could generate new demand.

Claims (6)

【特許請求の範囲】[Claims] （１）冷凍食品の表面に、油中水型エマルジョンに構成
した衣を被覆するとともに該衣の表面にパン粉、クラッ
カー粉等のまぶし粉を付着させたことを特徴とする衣づ
け冷凍食品。(1) A coated frozen food characterized in that the surface of the frozen food is coated with a batter made of a water-in-oil emulsion and a dusting powder such as bread crumbs or cracker flour is adhered to the surface of the batter. （２）　　前記油中水型エマルジョンの水相対油脂相の
比が３０ニア０〜ＪｒＯ：、！Ｏの範囲にあり、かつ水
相中の小麦粉、デンプンの合計と水との比が／：αｇ〜
／：３の範Ｈにある前記第１項記載の衣づけ冷凍食品。(2) The ratio of water to fat phase of the water-in-oil emulsion is 30 near 0 to JrO:,! O, and the ratio of the total flour and starch to water in the aqueous phase is /: αg ~
/: The coated frozen food according to item 1, which is in category H of 3. （３）前記まぶし粉がパン粉、クラッカー粉等殻顕加工
品、落花生等ナツツ類の破砕品、ゴマ、玉ねぎ、ニンジ
ン、パセリ等野菜乾燥品の破砕物の一種又は二種以上か
らなる前記第１項記載の衣づけ冷凍食品。(3) The above-mentioned first coating powder is made of one or more types of flour, such as bread crumbs, cracker powder, etc., crushed nuts such as peanuts, and crushed dried vegetables such as sesame seeds, onions, carrots, and parsley. Frozen foods with coatings as described in section. （４）前記食品が生鮮品、加工品及び加熱ｇ理器のψづ
れかである前記第１項記載の衣づけ冷凍食品。(4) The coated frozen food according to item 1, wherein the food is any one of a fresh product, a processed product, and a heated griddle. （５）フライパン調理用であることを特徴とする前記第
１０項記載の衣づけ冷凍食品。(5) The coated frozen food according to item 10 above, which is for cooking in a frying pan. （６）　　油中水型エマルジョンに構成した衣材料中に
凍結又はこれに準する低温に保持した食品を浸漬し引上
けるか、前記食品にエマルジョンを流し掛けるかして該
食品表面にエマルジョンを付着させた後すみやかにまぶ
し粉上に置くか、まぶし粉をふりかけるかしてエマルジ
ョン上にまぶし粉を付着させることを特徴とする衣づけ
冷凍食品の製造法０(6) Apply the emulsion to the surface of the food by immersing the food frozen or kept at a similar low temperature in a coating material made of a water-in-oil emulsion and pulling it up, or by pouring the emulsion onto the food. Method 0 for producing a coated frozen food characterized by adhering the coating powder to the emulsion by immediately placing it on the coating powder or sprinkling the coating powder after adhering it.