JPS63222661A - Production of frozen deep-fried food for microwave oven - Google Patents
Production of frozen deep-fried food for microwave ovenInfo
- Publication number
- JPS63222661A JPS63222661A JP62058521A JP5852187A JPS63222661A JP S63222661 A JPS63222661 A JP S63222661A JP 62058521 A JP62058521 A JP 62058521A JP 5852187 A JP5852187 A JP 5852187A JP S63222661 A JPS63222661 A JP S63222661A
- Authority
- JP
- Japan
- Prior art keywords
- food
- mixture
- fried food
- oil
- deep
- 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.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 85
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 239000000203 mixture Substances 0.000 claims abstract description 50
- 235000013312 flour Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 5
- 239000008187 granular material Substances 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 235000019688 fish Nutrition 0.000 abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 3
- 241000272496 Galliformes Species 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 24
- 235000019198 oils Nutrition 0.000 description 24
- 239000004071 soot Substances 0.000 description 21
- 150000003839 salts Chemical class 0.000 description 8
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 5
- 108010000912 Egg Proteins Proteins 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 241000785681 Sander vitreus Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013611 frozen food Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000019465 surimi Nutrition 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 241000612182 Rexea solandri Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 239000004088 foaming agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は電子レンジ用冷凍揚げ物食品の製造法に関する
もので、本発明により得られる冷凍揚げ物食品は、油煤
を要することなく電子レンジにより加熱するだけで食す
ることのできる揚げ物食品となる。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing frozen fried food for use in a microwave oven, and the frozen fried food obtained by the present invention can be heated in a microwave oven without the need for oil and soot. It becomes a fried food that can be eaten just by doing so.
揚げ物は、一般に、家庭、料理店等においては、揚げ物
用原料食品に小麦粉等を主成分とする打ち粉を付着させ
た後、小麦粉、卵白等と水とを混合した衣（バッター）
を付着させ、更に、必要に応じ、パン粉、揚げ玉等の粒
体及び／又は小麦粉等の粉体からなる粉粒物を付着させ
、しかる後油煤することにより製造されている。そして
、このようにして製造された揚げ物は、食感及び外観に
優れたものである。Generally, fried foods are prepared at home or in restaurants by coating raw materials for deep-frying with flour mainly composed of wheat flour, etc., and then making batter (batter) made by mixing flour, egg white, etc. with water.
It is produced by attaching a powder such as bread crumbs, fried eggs, etc. and/or powder such as wheat flour, if necessary, and then applying oil and soot. The fried food thus produced has excellent texture and appearance.
ところで、近年、家庭等においては、食品の調理の簡素
化、クリーン化が要求されており、この要求に応えるべ
く、上記の如くして製造された揚げ物を冷凍して冷凍食
品となし、該冷凍食品を電子レンジにより加熱するだけ
で食用に供することが試みられた。Incidentally, in recent years, there has been a demand for simpler and cleaner food preparation in households, etc., and in order to meet this demand, fried foods produced as described above are frozen to make frozen foods. Attempts have been made to make food edible by simply heating it in a microwave oven.
しかし、このようにして得られた冷凍食品（冷凍揚げ物
食品）は、実質上食用に供し難い。However, the frozen food (frozen fried food) obtained in this way is virtually inedible.
また、特公昭４９−４３７０号公報には、揚げ物用原料
食品に小麦粉と水との混合物を付着させ、更にこれに揚
げ玉を付着させた後凍結する冷凍揚げ物食品が記載され
ている。Furthermore, Japanese Patent Publication No. 49-4370 describes a frozen fried food product in which a mixture of flour and water is attached to a raw material food for deep-frying, fried eggs are further attached thereto, and then frozen.
しかし、この公報に記載の冷凍揚げ物食品は、調理に際
して油煤が必要である。However, the frozen fried food described in this publication requires oil and soot during cooking.
また、特開昭５７−１２９６６０号公報には、卵白粉、
卵黄粉、カゼイン及び大豆蛋白等の高蛋白物質、ロース
トパン粉、ロースト穀粉、並びに油脂を混合した混合物
を造粒した唐揚げミックスを、揚げ物用原料食品又はこ
れにバッターを付着させたものに付着させて未調理唐揚
げ食品となし、この未調理Ｉ！Ｆ揚げ食品を電子レンジ
にて加熱調理した唐揚げ様食品が記載されている。In addition, Japanese Patent Application Laid-Open No. 57-129660 describes egg white powder,
Fried chicken mix, which is made by granulating a mixture of high protein substances such as egg yolk powder, casein and soybean protein, roasted bread crumbs, roasted grain flour, and fats and oils, is attached to a raw material food for deep-frying or something with batter attached to it. Uncooked fried chicken and pears, this uncooked I! A fried chicken-like food prepared by heating F-fried food in a microwave oven is described.
しかし、この公報に記載の唐揚げ様食品は、油煤処理を
電子レンジにより行うものであるから、油中で油煤した
通常の揚げ物とは食感等が異なる。However, since the fried chicken-like food described in this publication is subjected to oil and soot treatment using a microwave oven, it has a different texture from ordinary fried foods that are coated in oil and soot.
従って、本発明の主要な目的は、冷凍に先立って予め油
煤されている冷凍揚げ物食品であって、油煤を要するこ
となく電子レンジにより加熱するだけで食用に供するこ
とができ、家庭、料理店等において油煤処理によって得
られる揚げ物と同様のカリフとした特有の食感を食用時
に呈する電子レンジ用冷凍揚げ物食品の製造法を提供す
ることにある。Therefore, the main object of the present invention is to provide a frozen fried food that has been pre-sooted before freezing, which can be eaten by simply heating in a microwave oven without requiring soot, and which can be used at home or in cooking. To provide a method for producing a frozen fried food for microwave ovens, which exhibits a unique caliphate texture when eaten, similar to that of fried food obtained by oil and soot treatment in stores, etc.
本発明者らは、バッター（衣）として魚肉すり身と水と
の混合物を用いることによって上記の目的を達成できる
ことを知見した。The present inventors have discovered that the above object can be achieved by using a mixture of ground fish meat and water as a batter (batter).
本発明は、斯る知見に基づきなされたもので、揚げ物用
原料食品に魚肉すり身及び水を含む混合物を付着させて
油煤した後、冷凍することを特徴とする電子レンジ用冷
凍揚げ物食品の製造法を擾供することによって上記の目
的を達成したものである。The present invention has been made based on such knowledge, and is directed to the production of a frozen fried food for microwave ovens, which is characterized in that a mixture containing minced fish meat and water is attached to a raw material food for deep-frying, coated with oil and soot, and then frozen. The above purpose was achieved by offering the law.
以下、本発明の電子レンジ用冷凍揚げ物食品の製造法を
その実施態様に基づいて詳述する。Hereinafter, the method for producing frozen fried food for microwave ovens of the present invention will be described in detail based on its embodiments.
本発明の電子レンジ用冷凍揚げ物食品の製造法を実施す
るには、先ず、揚げ物用原料食品に魚肉すり身及び水を
含む混合物（バッター）を付着させる。To carry out the method for producing a frozen fried food for microwave oven according to the present invention, first, a mixture (batter) containing minced fish meat and water is attached to the raw material food for deep frying.
上記揚げ物用原料食品としては、家禽類の肉、獣肉、魚
介類の肉及び野菜類等、従来、揚げ物の原料として使用
されているものを総°Ｃ使用することができる。この揚
げ物用原料食品は、生鮮なもの、凍結したちの何れであ
っても良い、凍結した揚げ物用原料食品を使用する場合
には、半解凍状態で使用するのが好ましい、凍結し過ぎ
ていると、加工がし難く、解凍し過ぎるとドリップが生
じるからである。As the raw material food for deep-fried foods, those conventionally used as raw materials for deep-fried foods, such as poultry meat, animal meat, seafood meat, and vegetables, can be used. This raw material food for deep-fried food may be either fresh or frozen. When using frozen raw material food for deep-fried food, it is preferable to use it in a semi-thawed state, or if it is too frozen. This is because it is difficult to process and drips occur if it is thawed too much.
上記混合物は、魚肉すり身及び水を主体としであるもの
で、例えば、魚肉すり身と水をグラインダ一式の摺合わ
せ機等に掛けることにより開裂することができる。好ま
しい魚肉すり身配合量は５〜４０重量％、好ましい水の
配合量は６０〜９５重量％である。上記交合物における
魚肉すり身の配合量が多過ぎると、混合物の粘度が上昇
して揚げ物用原料食品への混合物の付着量が増加し、油
煤後の食感が悪くなり易く、又、少な過ぎると、本発明
の冷凍揚げ物食品を加熱しても、カリフとした食感を得
難い。The above-mentioned mixture is mainly composed of ground fish meat and water, and can be split by, for example, applying the ground fish meat and water to a grinder such as a grinder. The preferred amount of minced fish is 5 to 40% by weight, and the preferred amount of water is 60 to 95% by weight. If the amount of minced fish in the above mixture is too large, the viscosity of the mixture will increase, the amount of the mixture adhering to the raw material for deep-frying will increase, and the texture after being coated with oil and soot will tend to deteriorate, or if it is too little. Even if the frozen fried food of the present invention is heated, it is difficult to obtain a caliphate texture.
又、上記混合物中には、魚肉すり身及び水の他、必要に
応じ、食塩０．１〜５重量％、小麦粉０．５〜２０重量
％等を含有させることができる。In addition to the minced fish meat and water, the above mixture may contain 0.1 to 5% by weight of salt, 0.5 to 20% by weight of wheat flour, etc., if necessary.
上記揚げ物用原料食品への上記混合物の付着は、通常、
上記混合物中に浸漬することにより行うことができる。The adhesion of the mixture to the raw material food for deep-frying is usually
This can be done by immersing it in the above mixture.
又、上記混合物の付着に先立っては、揚げ物用原料食品
の表面の水分を均一にする等の目的で、通常の揚げ物の
製造の場合と同様に揚げ物用原料食品の表面に打ち粉を
付着させることができる。In addition, prior to adhering the above mixture, flour is applied to the surface of the raw material food for deep-frying in the same way as in the production of normal fried food, for the purpose of uniformizing the moisture content on the surface of the raw material food for deep-frying. be able to.
付着させる打ち粉としては、通常の揚げ物の製造に用い
られるているものを総て使用することができ、例えば、
小麦粉（例えば薄力粉）、食塩、乾燥卵白、各ｆ！調味
料等を混合したものを使用することができる。As the dusting powder for adhesion, all those used in the production of ordinary fried foods can be used, for example,
Flour (for example, soft flour), salt, dried egg white, each f! A mixture of seasonings etc. can be used.
本発明の方法においては、次いで、上記混合物を付着さ
せた上記揚げ物用原料食品を油煤して揚げ物食品とする
。In the method of the present invention, the raw material food for deep-frying, to which the mixture has been adhered, is then subjected to oil soot to form a deep-fried food.
上記混合物の付着後油煤に先立っては、通常の揚げ物の
製造の場合と同様に、パン粉、揚げ玉等の粒体及び／又
は小麦粉（例えば薄力粉）を主体としこれに各種調味料
等を混合した粉体を付着させることができる。上記の如
き粒体を付着させることにより、上記揚げ物食品として
所謂フライ食品を得ることができる。After adhesion of the above mixture and prior to oil soot, as in the case of normal production of fried foods, the main ingredient is bread crumbs, granules such as fried eggs, and/or wheat flour (for example, soft flour), and various seasonings etc. are mixed therein. Powder can be attached. By attaching the particles as described above, so-called fried foods can be obtained as the fried foods.
更に、粒体及び／又は粉体の付着後油煤に先立っては、
揚げ物食品の食感を良好にし、油煤時の油汚れを防止す
る上で、水と小麦粉とを主体とする混合物を付着させる
ことができる。この混合物の好ましい水の配合量は６０
〜１００重量％、小麦粉の配合量は０〜４０！ｉｉ１％
である。又、この混合物の付着は、例えば、揚げ物用原
料食品に対して２０〜３０ｃｍ離れた位置から圧力０．
５〜ＩＫｇ／−・Ｇで斯る混合物をスプレーすることに
より効果的に行うことができる。Furthermore, after adhesion of granules and/or powder and prior to oil soot,
A mixture mainly composed of water and wheat flour can be applied to improve the texture of fried foods and prevent oil stains caused by oil and soot. The preferred amount of water in this mixture is 60
~100% by weight, the amount of flour blended is 0~40! ii1%
It is. Further, the adhesion of this mixture can be carried out, for example, by applying a pressure of 0.5 cm to the raw material food for frying from a position 20 to 30 cm away.
This can be effectively done by spraying such a mixture at 5 to IKg/-.G.
又、上記油煤は、揚げ物用原料食品の大きさ種類等によ
ってその条件が異なるが、通常の揚げ物の製造法と同様
に、例えば、大豆白絞油、サラダ油、硬化油を用い、油
煤温度１７０〜１８０℃で２〜３分間加熱することによ
り行うことができる。In addition, the conditions for producing the oil and soot differ depending on the size and type of the raw material for frying, but in the same way as in the normal production of fried foods, for example, soybean white oil, salad oil, or hydrogenated oil may be used, and the oil and soot temperature may be adjusted. This can be done by heating at 170 to 180°C for 2 to 3 minutes.
本発明の方法においては、しかる後、揚げ物食品を冷凍
して冷凍揚げ物食品とし、通常凍結保存後流通に供する
。冷凍は、従来の冷凍食品と同様に行うことができる。In the method of the present invention, the fried food is then frozen to produce a frozen fried food, which is usually distributed after frozen storage. Freezing can be done in the same way as conventional frozen foods.
斯くして製造された電子レンジ用冷凍揚げ物食品は、冷
凍に先立って予め油煤されているもので、油煤を要する
ことなく電子レンジにより加熱するだけで食用に供する
ことができ、家庭、料理店等において油煤処理により得
られる揚げ物と同様のカリフとした特有の食感を食用時
に呈するものである。The frozen fried food for microwave ovens produced in this manner is pre-sooted before freezing, and can be eaten by simply heating it in a microwave oven without requiring soot, and can be used at home or in cooking. When eaten, it has a unique caliphate texture similar to that of fried foods obtained through oil and soot treatment in stores.
次に、実施例を挙げ、本発明の電子レンジ用冷凍揚げ物
食品の製造法を更に具体的に説明する。Next, the method for producing the frozen fried food for microwave ovens of the present invention will be described in more detail with reference to Examples.
実施例１
小麦粉（薄力粉）８０部、食塩１部、乾燥卵白２部及び
マツシュポテト５部を混合してなる打ち粉、冷凍スケト
ウすり身（大洋漁業■ＳＡ級）１部に対し水を３部の割
合で水のばしした混合物（バッター、並びに、下記第１
表の配合の混合粉体からなるパンターミックス（旭東化
学産業■製）を準備した。Example 1 Flour made by mixing 80 parts of wheat flour (soft flour), 1 part of salt, 2 parts of dried egg whites, and 5 parts of matshu potato, ratio of 3 parts of water to 1 part of frozen walleye surimi (Taiyo Fisheries ■SA grade) Mixture (batter, and
Panther mix (manufactured by Asahito Kagaku Sangyo ■) consisting of a powder mixture having the composition shown in the table was prepared.
第１表
小麦粉 ８６．３重量％
モノグリセライド ３．Ｏ５ｉ量％食塩
５．０重量％
グルタミン酸ソーダ ２．０重量％
核酸系調味料 ０．２重量％
炭酸水素ナトリウム ２．０重量％
カゼインソーダ １．５重量％
計 １００．０重量％
イカに対し、上記打ち粉、上記混合物（バッター）、及
び上記バッターミックスを順次付着させ、更に、水と小
麦粉とを１：４で配合したものをスプレーでかけた後、
大豆白絞油中にて１８０℃で２分間油煤し、冷凍後凍結
した。Table 1 Wheat flour 86.3% by weight Monoglyceride 3. O5i amount% salt
5.0% by weight Sodium glutamate 2.0% by weight Nucleic acid seasoning 0.2% by weight Sodium hydrogen carbonate 2.0% by weight Casein soda 1.5% by weight Total 100.0% by weight Sprinkle the squid with the above flour, After sequentially applying the above mixture (batter) and the above batter mix, and spraying a mixture of water and flour at a ratio of 1:4,
The soot was soaked in white soybean oil at 180°C for 2 minutes, and then frozen.
一３０℃で３ケ月間保管後、冷凍揚げ物食品を電子レン
ジにて加熱し、パネルテストにかけてみたところ、２０
名中１８名が食感、外観とも通常の揚げ物と遜色がない
と評価した。After storing at -30℃ for 3 months, frozen fried foods were heated in a microwave oven and subjected to a panel test.
Eighteen of the participants rated it as comparable to regular fried food in both texture and appearance.
実施例２
小麦粉８５部、食塩１．５部、乾燥卵白３部及びマツシ
ュポテト５部を混合してなる打ち粉、冷凍スケトウすり
身（大洋漁業＠ＦＡ級）１部に対し水を４部の割合で水
のばしした混合物（バッター、並びに、実施例１で用い
たのと同様なバッターミックスを準備した。Example 2 Flour made by mixing 85 parts of wheat flour, 1.5 parts of salt, 3 parts of dried egg whites, and 5 parts of matshu potatoes, and a ratio of 4 parts of water to 1 part of frozen walleye surimi (Taiyo Fishery @ FA grade). A watered mixture (batter) and a batter mix similar to that used in Example 1 were prepared.
メルルーサの切身に対し、上記打ち粉、上記混合物（バ
ッター）、及び上記バッターミックスを順次付着させた
後、サラダ油中にて１８０℃で２分間油煤し、冷凍後凍
結した。After applying the flour, the mixture (batter), and the batter mix to the hake fillet in order, it was soaked in salad oil at 180°C for 2 minutes, and then frozen.
−２５℃で４ケ月間保管後、冷凍揚げ物食品を電子ジに
て加熱し・ノぐネルテストに力１番すてみたところ、２
０名中型９名が食感、外観とも通常の揚げ物と遜色がな
いと評価した。After storing at -25℃ for 4 months, I heated the frozen fried food in an electronic microwave and tested it to the best of my ability.
0 people and 9 people of medium size rated the food as being comparable to regular fried food in terms of texture and appearance.
実施例３
実施例１で用いたのと同様な打ち粉、バッター及びバッ
ターミックスを準備した。Example 3 Flour, batter, and batter mix similar to those used in Example 1 were prepared.
エビに対し、上記打ち粉、上記バッター及び上記バッタ
ーミックスを順次付着させた後、硬化油中にて１８０℃
で３分間油煤し、冷凍後凍結した。After applying the above flour, the above batter, and the above batter mix to the shrimp in order, the shrimp was heated at 180°C in hydrogenated oil.
It was soaked in oil for 3 minutes, then frozen.
−３０℃で２ケ月間保管後、冷凍揚げ物食品を電子レン
ジにて加熱し、パネルテストにかけてみたところ、２０
名中型８名が食感、外観とも通常の揚げ物と遜色がない
と評価した。After being stored at -30℃ for two months, frozen fried foods were heated in a microwave oven and subjected to a panel test.
Eight medium-sized people evaluated the texture and appearance as being comparable to regular fried foods.
実施例４
小麦粉（薄力粉）９０部、食塩１部、乾燥卵白２０部、
天然調味料及びグルタミン酸ソーダを主体とし更にコハ
ク酸ソーダ、核酸系調味料、クエン酸ソーダを混合した
混合調味料５部を混合してなる打ち粉、冷凍スケトウす
り身（大洋漁業■ＦＡ級）２５重量％、食塩３重量％及
び冷水７２重量％を混合してなる混合物（バッター）、
並びに、実施例１で用いたバッターミックス（旭東化学
産業特製）５０重量％及び下記第２表の配合の揚げ玉（
１０メツシュ未満のもの１２．８％、５メツシュ未満〜
１０メツシュ以上のもの４４．０％、３メツシュ未満〜
５メツシュ以下のもの３９．２％、３メツシュ以上のも
の４．０％）からなる粉粒体を準備した。Example 4 90 parts of wheat flour (soft flour), 1 part of salt, 20 parts of dried egg white,
Flour, frozen walleye surimi (Taiyo Fisheries FA grade) made by mixing 5 parts of a mixed seasoning consisting mainly of natural seasonings and monosodium glutamate, but also sodium succinate, nucleic acid seasoning, and sodium citrate (Taiyo Fishery ■FA grade) 25 weight %, a mixture (batter) made by mixing 3% by weight of salt and 72% by weight of cold water,
In addition, 50% by weight of the batter mix used in Example 1 (produced by Kyokuto Kagaku Sangyo) and fried eggs (with the formulation shown in Table 2 below)
12.8% less than 10 meshes, less than 5 meshes
44.0% with 10 mesh or more, less than 3 mesh
Powder and granules were prepared, consisting of 39.2% of particles with 5 meshes or less and 4.0% of particles with 3 meshes or more.
第２表
小麦粉（薄力粉） ４０．２重量％コンスターチ
８．２重量％
食塩 ０．３重量％
膨張乃至発泡剤 ０．５重量％
関味料 ０．５重量％
上白糖 １．０重量％
冷水 ４９．３重量％
計 １００．０重量％
イカに対し、上記打ち粉、上記混合物（バッター）、及
び上記粉粒体を順次付着させ、更に、水と上記バッター
ミックスとを１：３で配合したものをスプレーでかけた
後、大豆白絞油中にて１８０℃で３分間油煤し、冷凍後
凍結した。Table 2 Wheat flour (soft flour) 40.2% by weight Cornstarch 8.2% by weight Salt 0.3% by weight Expansion or foaming agent 0.5% by weight Flavoring agent 0.5% by weight White sugar 1.0% by weight Cold water 49 .3% by weight Total 100.0% by weight The above flour, the above mixture (batter), and the above granular material were sequentially attached to the squid, and water and the above batter mix were further mixed in a ratio of 1:3. was sprayed on, and then soaked in white soybean oil at 180°C for 3 minutes, and then frozen.
−２５℃で６ケ月間保管後、冷凍揚げ物食品を電子レン
ジにて加熱し、パネルテストにかけてみたところ、２０
名中型７名が食感、外観とも通常の揚げ物と遜色がない
と評価した。After storing at -25℃ for 6 months, frozen fried foods were heated in a microwave oven and subjected to a panel test.
Seven medium-sized people evaluated the texture and appearance as being comparable to regular fried foods.
実施例５
実施例４において、水とバッターミックスとを１：３で
配合したものを使用しない以外は、実施例４の場合と同
様にして冷凍揚げ物食品を製造し、更に、実施例４の場
合と同様に保存後、冷凍揚げ物食品を電子レンジにて加
熱し、パネルテストにかけてみたところ、２０名中型７
名が食感、外観とも通常の揚げ物と遜色がないと評価し
た。Example 5 A frozen fried food was produced in the same manner as in Example 4, except that the 1:3 ratio of water and batter mix was not used. After storing in the same manner as above, we heated the frozen fried food in a microwave oven and subjected it to a panel test.
They evaluated that the texture and appearance were comparable to regular fried foods.
本発明の電子レンジ用冷凍揚げ物食品の製造法によれば
、冷凍に先立って予め油煤されている冷凍揚げ物食品で
あって、油煤を要することなく電子レンジにより加熱す
るだけで食用に供することができ、家庭、料理店等にお
いて油煤処理により得られる揚げ物と同様のカリフとし
た特有の食感を食用時に呈する冷凍揚げ物食品を製造す
ることができる。According to the method for producing a frozen fried food for microwave ovens of the present invention, the frozen fried food is coated with soot before freezing and can be eaten by simply heating it in a microwave oven without requiring soot. It is possible to produce a frozen fried food that, when eaten, exhibits a unique texture similar to that of fried food obtained by oil and soot treatment at home, restaurants, etc.
Claims (5)
物を付着させて油■した後、冷凍することを特徴とする
電子レンジ用冷凍揚げ物食品の製造法。(1) A method for producing a frozen fried food for microwave ovens, which comprises attaching a mixture containing minced fish meat and water to a raw material food for deep frying, coating it with oil, and then freezing it.
０〜９５重量％含んでいる、特許請求の範囲第（１）頂
記載の電子レンジ用冷凍揚げ物食品の製造法。(2) The mixture contains 5 to 40% by weight of minced fish meat and 6% of water.
0 to 95% by weight, the method for producing a frozen fried food for microwave oven according to claim No. (1).
ち粉を付着させる、特許請求の範囲第（１）項記載の電
子レンジ用冷凍揚げ物食品の製造法。(3) The method for producing a frozen fried food for microwave oven according to claim (1), wherein flour is applied to the raw material food for frying prior to adhesion of the mixture.
等の粒体及び／又は小麦粉等の粉体を付着させる、特許
請求の範囲第（１）頂記載の電子レンジ用冷凍揚げ物食
品の製造法。(4) The frozen fried food for microwave oven according to claim No. (1) above, in which granules such as bread crumbs and fried eggs and/or powders such as wheat flour are deposited after adhering the mixture and before applying the oil. Manufacturing method.
と小麦粉との混合物を付着させる、特許請求の範囲第（
４）項記載の電子レンジ用冷凍揚げ物食品の製造法。(5) After adhesion of the granules and/or powder, a mixture of water and flour is applied prior to applying the oil.
4) The method for producing a frozen fried food for microwave ovens as described in section 4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62058521A JP2610024B2 (en) | 1987-03-13 | 1987-03-13 | Manufacturing method of frozen fried food for microwave oven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62058521A JP2610024B2 (en) | 1987-03-13 | 1987-03-13 | Manufacturing method of frozen fried food for microwave oven |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63222661A true JPS63222661A (en) | 1988-09-16 |
| JP2610024B2 JP2610024B2 (en) | 1997-05-14 |
Family
ID=13086730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62058521A Expired - Fee Related JP2610024B2 (en) | 1987-03-13 | 1987-03-13 | Manufacturing method of frozen fried food for microwave oven |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2610024B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012024018A (en) * | 2010-07-23 | 2012-02-09 | Daifuku Shokuhin Kogyo:Kk | Frozen fried food and method of producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115646A (en) * | 1974-07-31 | 1976-02-07 | Taiyo Sangyo Kk | Furaiseihinno seiho |
| JPS60130362A (en) * | 1983-12-16 | 1985-07-11 | Taiyo Fishery Co Ltd | Production of batter for fried food |
| JPS6225948A (en) * | 1985-07-25 | 1987-02-03 | Fuji Oil Co Ltd | Production of fry of mixed ingredient |
-
1987
- 1987-03-13 JP JP62058521A patent/JP2610024B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5115646A (en) * | 1974-07-31 | 1976-02-07 | Taiyo Sangyo Kk | Furaiseihinno seiho |
| JPS60130362A (en) * | 1983-12-16 | 1985-07-11 | Taiyo Fishery Co Ltd | Production of batter for fried food |
| JPS6225948A (en) * | 1985-07-25 | 1987-02-03 | Fuji Oil Co Ltd | Production of fry of mixed ingredient |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012024018A (en) * | 2010-07-23 | 2012-02-09 | Daifuku Shokuhin Kogyo:Kk | Frozen fried food and method of producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2610024B2 (en) | 1997-05-14 |
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