JPH0435137B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing frozen fried foods.

More specifically, it is used for fried foods such as tempura, fritters, chicken fries, etc., in which fried batter is coated with flour, starch, seasonings, and water or eggs, as well as cake donuts and fried foods. The present invention relates to a method for manufacturing a frozen food for fried confectionery such as siew, American dogfish, etc., in which dough made by adding water, eggs, or milk to wheat flour, sugar, oil, fat, baking powder, and salt is formed and fried.

[Prior art]

In recent years, with the development of frozen foods, deep-fried frozen foods that can be eaten simply by deep-frying have become widely available on the market.

However, since the above fried batters (tempura batter, fritter batter) or batters (donut batter, choux batter) have a high water content and are in a fluid state, it is impossible to freeze them as they are. Frozen foods for deep frying are manufactured by the following method.

(a) Fully oiled and frozen (b) Half oiled and then frozen (c) Steam steamed and then frozen (d) Placed in a mold and frozen (e) Added special starch etc. and frozen (f) Soaked in an alcohol aqueous solution Freezing after rapid cooling [Problems to be solved by the invention] In methods (a) and (b), the boiled, fried and dehydrated food is stored frozen and then fried again, resulting in over-fried food, which causes it to become crunchy or brown. It loses its freshness. Also, the starch in the batter deteriorates during frozen storage, which is undesirable. There is also a method of heating the food in an oven or the like without frying twice, but this is still undesirable in terms of texture.

Method (c) uses steam steaming to solidify the starch in order to prevent double frying and to obtain shape retention, but the product is hard and does not have the unique texture of fried foods.

Method (d) involves placing soft dough such as tempura in a certain mold and freezing it in the mold.
The batter adheres to the ingredients so thickly that the ingredients lose their shape.

Method (e) is a method in which special starch, semi-oiled dough, harusame, etc. are attached to the food in order to prevent the deterioration of texture that occurs during frozen storage, but the shape and flavor are still inferior to the original deep-fried food.

In method (f) (Japanese Patent Publication No. 57-26097), an ethyl alcohol aqueous solution with a moisture content of 60% by volume or less is cooled in advance to a temperature of -20°C or less, and the tempura material with the batter attached is placed in it. The batter is soaked and then quickly frozen, but the alcohol adhering to the batter cannot be easily removed, so it cannot be used for cooking as is, and the alcohol evaporates into the atmosphere, polluting the environment and causing flammability. There are disadvantages such as the risk of

[Means for solving problems]

The present invention solves the above-mentioned drawbacks and provides a method for producing frozen foods that can easily produce delicious fried foods.

The present invention is a frozen fried confectionery product characterized in that after molding the fried confectionery dough or adhering batter to the fried dough, the dough is immersed in edible oil that has been cooled in advance to -10°C or less, and is rapidly frozen and solidified on the surface. It is a food manufacturing method.

In the present invention, after coating the fried dough or molding the dough for cake donuts, etc., it is immediately immersed in edible oil at a temperature of -10°C or less to rapidly solidify the surface, and after packaging. Store in the freezer at -18℃ or below. The edible oil used here is not particularly limited as long as it is fluid and does not coagulate at a temperature of -10°C.

Edible oils with a freezing point of -10°C or lower include, for example, sunflower seed oil (freezing point -16 to -18°C), corn seed oil (-10 to -15°C), and medium-chain saturated fatty acid triglyceride (-18 to -20°C). etc. Also, safflower oil (-5℃), soybean oil (-7~-8℃)
The freezing point may be adjusted by mixing appropriate amounts of the following.

If the temperature of the oil is higher than -10°C, freezing will be slow, and the batter will run off or become deformed, making it impossible to obtain the original shape.

The oil may be cooled by a heat exchange method using a gas such as Freon as a refrigerant, or by installing an oil tank in a tunnel freezer or spiral freezer.

Furthermore, in order to prevent oxidation during frozen storage of the frozen food produced by the method of the present invention, an antioxidant such as tocopherol may be added to the batter or dough, or an oxygen absorber may be added to the packaging container.

The batter and dough used in the present invention are not particularly limited, and include weak wheat flour, strong wheat flour, corn starch, wheat starch, butter, margarine,
A mixture of water, milk, eggs, etc. with shotonening, salad oil, baking powder, baking soda, various acidic agents, etc., tempura flour, fritter mixes, cake donut mixes, etc. may also be used.

〔Effect of the invention〕

The frozen fried food product according to the present invention does not cause starch to age, and since the surface is coated with oil and fat, there is little freezing denaturation such as drying, so it can be stored for a long time in a freezer at -18°C or lower.

When eating, do not thaw at 170-180℃.
It can be fried directly in the oil before and after. Since freshly fried tempura and donuts with excellent texture and flavor can be easily obtained in a short period of time, this product is advantageous not only for business use such as fast food, but also for home use.

Frozen fried food products to which the present invention can be applied include:
All kinds of products can be considered, but it is particularly effective for cake donuts, fried sauries, fried eclairs, tempura with vegetables, fish, etc., kakiage, fritters, and chicken fries, which have soft batter and batter and cannot be manufactured using conventional methods. be.

Example 1 Sunflower seed oil was previously cooled to -10°C using a heat exchanger of a Freon gas refrigerator.

Next, make a tempura batter by dissolving 100 parts of tempura flour and 150 parts of water, dip the shrimp as fried seeds in this solution to coat the batter, and then immediately dip them into the oil cooled to -10°C. After soaking for a minute, lifting and packaging at -18℃
Store in the freezer below.

When the frozen product was taken out after 60 days and fried in salad oil at 180°C without being thawed, tempura with excellent texture and flavor was obtained.

Example 2 Oil tanks with conveyors (upper and lower) were installed in a tunnel freezer, and safflower oil and medium chain fatty acid triglyceride were mixed at a ratio of 1:1 and heated to -15°C.
Leave to cool.

70 parts of weak wheat flour, 30 parts of strong flour, 35 parts of sugar,
5 parts fat, 5 parts baking powder, 5 parts skim milk powder
10 parts of egg, 45 parts of water are mixed in a mixer, the resulting donut dough is shaped with a donut cutter (pressure cutter), and the dough is directly dropped into the cooled oil.

The donut dough is immersed for 3 minutes, frozen and solidified, and then automatically discharged on a conveyor. It was immediately packaged and stored in a freezer at -18°C or lower.

Take out the above frozen product after 60 days and leave it at 165 ml without thawing.
Frying in palm oil at ~170°C for 2 to 3 minutes produced donuts with excellent volume, texture, flavor, and color.

Claims (1)

[Claims] 1. A frozen fried food product characterized by forming fried confectionery dough or adhering batter to fried dough and then immersing it in edible oil that has been pre-cooled to -10°C or below to rapidly freeze and solidify the surface. Manufacturing method.