WO2014030733A1 - Batter-coated oil-cooked frozen food which is in contact with liquid seasoning containing acerola puree or acerola pulp - Google Patents

Description

Coated oil-frozen frozen food in contact with seasoning liquid containing acerola puree or acerola pulp Reference to related applications

This patent application is accompanied by a claim of priority based on Japanese Patent Application No. 2012-185422 filed on August 24, 2012, and the entire disclosure of the previous patent application is incorporated by reference. It is a part of the disclosure of this specification.

The present invention relates to a frozen oiled food with clothes, in which the penetration of seasoning liquid is suppressed. More specifically, the present invention relates to a garment-frozen frozen food with a seasoning liquid containing acerola puree or acerola pulp.

In recent years, dietary habits have changed due to changes in daily life, and frozen foods that can be easily eaten simply by heating and thawing cooking have been sought. Among the frozen foods that have been proposed in the past, fried foods are preferred because they can be eaten simply by heating and can save the labor of oil frying. In general, for deep-fried foods, a deep-fried type that uses the raw material as it is, a garment-type type that covers the surface of the inner bowl with cereals such as potato starch, and a batter that dissolves the flour in the inner bowl with water or egg liquid. A type with a garment that is oiled with a garment, or a type with a garment that is battered with a batter or the like and then oiled with a crumb.

However, frozen frozen foods with clothes are often affected by seasonings when stored frozen for a long period of time, and it is often difficult to maintain the desired appearance, texture, taste and the like. For example, when selling frozen oiled foods such as fried chicken in a bag in contact with a seasoning liquid, they are stored in a bag, transported in distribution, stored in a store, stored in a home freezer It is exposed to drastic changes in the environment and temperature such as storage, and the seasoning liquid soaks into the clothes and the surface becomes dry, and the appearance and texture such as shimmering are greatly deteriorated.

On the other hand, various seasonings have been reported for the purpose of maintaining or improving the quality of food.
For example, Patent Document 1 includes swollen sweet potato fibers characterized by having a solid content of 0.15 wt% or more and 0.2 wt% or less and a viscosity of 2500 cp or more. It has been reported that the water-soluble sauce can effectively suppress bleeding into ice cream due to water separation.

Further, Patent Document 2 discloses a coating agent, which is obtained by hydrolyzing water-insoluble plant fibers, mainly composed of plant-derived hemicellulose, which is soluble in water, for glazing foods, preventing oxidation, and shell life. Has been reported to be useful in extending

Patent Document 3 reports a liquid or paste-like seasoning composition characterized by containing microfibrillated cellulose that can be used for meat dumplings, has good dispersibility and has thixotropic properties. Yes.

However, there has been no report on any means for effectively suppressing the penetration of the seasoning liquid of the garment-frozen frozen food in contact with the seasoning liquid in frozen foods whose distribution and storage conditions vary greatly.

JP-A-11-266788 JP-A-4-325058 JP 58-190369 A

The object of the present invention is to provide an oil-frozen frozen food with a garment in which the penetration of the seasoning liquid into the garment is effectively suppressed.

The present invention includes the following inventions.
(1) A frozen oiled food with a garment, wherein a seasoning liquid containing acerola puree or acerola pulp is in contact with at least a part of the garment surface.
(2) The oil-frozen frozen food with clothes according to (1), wherein the viscosity of the seasoning liquid is 1000 cp or more.
(3) A seasoning liquid penetration inhibitor for frozen foods containing acerola puree or acerola pulp.
(4) A seasoning liquid for frozen food containing acerola puree or acerola pulp.
(5) The seasoning liquid for frozen food according to (4), wherein the viscosity is 1000 cp or more.
(6) Use of acerola puree or acerola pulp as a seasoning liquid penetration inhibitor for frozen foods.

According to the present invention, it is possible to provide a garment-foiled frozen food in which the penetration of the seasoning liquid into the garment is effectively suppressed. The present invention is advantageous in maintaining the appearance and texture of a frozen oil-coated frozen food even when the distribution and storage conditions vary.

Detailed description of the invention

Definitions In the present specification, “Acerola” refers to Acerola, scientific name: Malpichia emmarinata DC. The fruit production area and variety are not particularly limited. Examples of production areas include Okinawa and Vietnam.

In the present specification, the “acerola fruit” may be the whole fruit including the seed part, or may be one obtained by subjecting the acerola fruit to normal processing such as removal of the seed part and peeling.

In this specification, “Acerola puree” refers to a semi-liquid product obtained by crushing an acerola fruit and removing coarse parts such as seeds, nuclei, skin, and spatula, and lining it. Acerola puree can be obtained by treating a pulverized acerola fruit with a pulper finisher. Acerola puree is appropriately heat-sterilized after preparation. The acerola fruit may be heat-treated as a pretreatment for preparing an acerola puree.

In the present specification, “acelora pulp” refers to a residue obtained by squeezing fruit juice from an acerola edible portion from which coarse parts such as seeds, nuclei, skin, and spatula have been removed, and includes pulp and peel. The acerola pulp may be dried, semi-dried, or undried. Moreover, acerola pulp is typically provided as a residue (by-product) of the acerola juice squeezing process. For example, the acerola fruit can be obtained as a residue by removing seeds and the like with a pulper finisher and centrifuging the resulting puree. Therefore, acerola pulp is preferable from the viewpoint of effective utilization of by-products during juice extraction.

In the case of acerola fruit, the content of insoluble solids derived from acerola is generally 50 to 60 parts by mass. In the case of acerola puree, the content of insoluble solids derived from acerola is generally 40 to 60 parts by mass. In the case of acerola pulp, the content of insoluble solids derived from acerola is generally 90 to 100 parts by mass. Here, the content of insoluble solids can be measured by the Japanese Agricultural Standards Inspection Method (supervised by the Japan Juice Association: the latest fruit juice and fruit beverages pages 566 to 575, published by Asakura Shoten) or a method according thereto. it can.

The acerola puree and acerola pulp of the present invention may be produced from natural products, or commercially available ones may be used.

Frozen food / seasoned liquid with garment The frozen oiled food with garment of the present invention is characterized in that the seasoning liquid containing acerola puree or acerola pulp is in contact with at least a part of the garment surface. It is said. It is a surprising fact that such acerola puree or acerola pulp effectively suppresses the penetration of seasoning liquid into a garment-foiled frozen food. Acerola puree is particularly preferable in terms of a mouth-feeling texture, and that the seasoning liquid and the clothes are easy to adjust in the mouth and are easily integrated. Acerola pulp is particularly preferable in order to make use of the original taste of the seasoning liquid.

The content of acerola puree or acerola pulp in the seasoning liquid can be set based on the content of insoluble dietary fiber derived from acerola in acerola puree or acerola pulp.

Further, the content of insoluble dietary fiber derived from acerola in the seasoning liquid containing acerola puree or acerola pulp may be appropriately set according to the type and properties of the frozen food. It is 0.005 to 0.4 parts by mass, preferably 0.007 to 0.3 parts by mass, and more preferably 0.01 to 0.2 parts by mass (based on measurement values by the Japan Food Analysis Center).

Moreover, the viscosity of the seasoning liquid for frozen food of the present invention may be such that it does not soak immediately after contact with the clothes. Specifically, the viscosity of the seasoning liquid is preferably 1000 cp or more, more preferably 2000 cp or more, and further preferably 3000 cp or more. Further, the upper limit of the viscosity of the seasoning liquid may be appropriately set according to the type and properties of the frozen food to be obtained, and is preferably about 10000 cp, more preferably about 8000 cp. The viscosity of the seasoning liquid can be measured, for example, with a C-type viscometer (Toki Sangyo Co., Ltd.) and an attached No. 3 rotor.

The seasoning liquid of the present invention may be liquid or semi-liquid as long as it has fluidity that can be added to frozen foods. The seasoning liquid of the present invention can be provided in the form of sauces, sauces, dressings, jams or creams, for example.

Moreover, the seasoning liquid of the present invention may further contain a known additive that is acceptable for food hygiene in addition to acerola puree or acerola pulp. The seasoning liquid of the present invention can be produced by mixing the acerola pulp or puree as described above with food hygiene-acceptable additives according to a conventional method.

Further, the oil-frozen frozen food with a garment of the present invention is not particularly limited as long as the seasoning liquid and a part of the garment can come into contact with each other, for example, fried chicken, pickled Nanban, tonkatsu, fried chicken, fried seafood, croquette, Kakiage, French fries, nuggets or fritters are listed. In addition, it is preferable to provide the frozen food with a garment with which the seasoning liquid of this invention is contacting in a packaging form.

Manufacturing method The frozen oiled food with clothing of the present invention is obtained by bringing the seasoning liquid of the present invention into contact with at least a part of the clothing surface of the oiled food with clothing, and freezing the obtained food by a known method. Can be manufactured. Therefore, according to one aspect, there is provided a method for producing a garmented oil-frozen frozen food comprising contacting a seasoning liquid containing acerola puree or acerola pulp with at least a part of a garment surface. .

The amount of the seasoning liquid to be brought into contact with the clothing surface is not particularly limited, and is appropriately determined by those skilled in the art depending on the quality of the frozen food to be obtained.

In addition, the method of bringing the seasoning liquid into contact with the clothing surface is not particularly limited. For example, the seasoning liquid may be applied to the clothing surface. In addition, contact may be made.

In addition, in the step of bringing the seasoning liquid of the present invention into contact with the oily food with clothes, the seasoning liquid may be brought into contact with the oily food with clothes at once, and may be brought into contact in two or more times. Also good.

Further, when the seasoning liquid containing the acerola puree or acerola pulp of the present invention is brought into contact with the clothing surface, the seasoning liquid containing the acerola puree or acerola pulp is prepared, and then the seasoning liquid and the clothing surface are brought into contact with each other. It is preferable. However, in the present invention, acerola puree or acerola pulp and other seasoning liquid components are separately brought into contact with the clothing surface, and a seasoning liquid containing acerola puree or acerola pulp is formed on the clothing surface. Such a mode is also included in the present invention.

Further, according to the present invention, the use of acerola puree or acerola pulp as an active ingredient makes it possible to significantly impregnate the seasoning liquid into a garment-foiled frozen food. Can be suppressed. Therefore, according to another aspect of the present invention, there is provided a seasoning liquid penetration inhibitor for frozen foods containing acerola puree or acerola pulp. Moreover, according to another aspect, a seasoning liquid penetration inhibitor is provided with the packaging form per use unit. According to yet another aspect, the use of acerola puree or acerola pulp as a seasoning liquid penetration inhibitor for frozen foods is provided.

The seasoning liquid penetration inhibitor of the present invention may be acerola puree or acerola pulp as it is, and may further contain other food hygiene acceptable additives. Therefore, the content of acerola puree or acerola pulp in the seasoning liquid penetration inhibitor of the present invention is not particularly limited.

Further, other food hygiene acceptable additives in the seasoning liquid penetration inhibitor of the present invention can be the same as the seasoning liquid of the present invention.

Moreover, the seasoning liquid penetration inhibitor of the present invention may have any shape such as liquid, powder or granule.

Moreover, according to another aspect of the present invention, a seasoning liquid for a frozen food with a garment oil, comprising bringing a seasoning liquid containing acerola puree or acerola pulp into contact with at least a part of the clothing surface. A method of inhibiting penetration is provided.

The method for suppressing the penetration of seasoned soup of frozen food with a garment according to the present invention can be carried out based on the above description regarding the method for producing a frozen food with a seasoned liquid with a garment according to the present invention. That is, the step of adding the seasoning liquid to the frozen food in the method for suppressing the penetration of the seasoning according to the present invention can be performed according to the use mode of the seasoning liquid of the present invention.

Hereinafter, the present invention will be described more specifically by way of examples. However, the technical scope of the present invention is not limited to these examples. Hereinafter, “%” means mass% unless otherwise specified.

Test Example 1: Inhibition effect evaluation 1 of an acerola puree-containing seasoning liquid
1-1: Production of acerola pulp and puree Acerola fruit from Vietnam was washed and crushed with an explorer. Next, coarse parts such as seeds, nuclei, skin, and spatula were removed from the crushed material with a pulper, and finer residues were removed with a finisher. Next, the obtained puree was centrifuged with a decanter, and the component removed here was frozen to obtain acerola pulp (insoluble dietary fiber content 7.0%; measured value by Japan Food Research Center).
Further, the puree was sterilized, cooled, examined for foreign substances, and frozen to obtain an acerola puree (insoluble dietary fiber content 1.0%; measured value by Japan Food Research Center).

1-2: Production of seasoning liquid A mixture of liquid raw materials (26.20 parts by mass of cold water, 30.25 parts by mass of soy sauce of deep mouth, 11.60 parts by mass of brewed vinegar) and 1.5 parts by mass of acerola puree (Matsushita Electric Industrial Co., Ltd.) ) (Current Panasonic) product number: MX-V100) and stirred for 30 seconds to obtain a mixed solution. Next, powder raw materials (30.95 parts by weight of granulated sugar, 1.00 parts by weight of xanthan gum) mixed in advance were added to the mixed solution and mixed for 5 minutes to obtain a seasoning liquid (salting) example 1.
The viscosity of the seasoning liquid of Example 1 was measured with a C-type viscometer (Toki Sangyo Co., Ltd.) and the attached No. 3 rotor (hereinafter, the viscosity of the seasoning liquid of other test examples was also measured with the same measurement method. 3300 cp).
Furthermore, a control seasoning liquid was obtained by the same method as above except that no acerola puree was added. The viscosity of the control seasoning liquid was 3300 cp.

1-3: Manufacture of coated oil-foiled food (fried chicken) Brazilian chicken thigh 20 g and seasoning (100 g of meat, water: 15.72 g, granulated sugar: 0.2 g, phosphate: 0.00 38 g, dark soy sauce: 2.9 g, ginger squeezed juice: 1.5 g, grated garlic: 0.3 g) were put into a PE bag and massaged with a tumbler (vacuum massage tumbler MG-40 type) for 25 rpm for 25 minutes. Next, batter raw materials (whole egg: 4.17 g, sesame oil: 1.67 g, soft flour: 4.17 g) were mixed thoroughly with a whipper to obtain a batter. Next, after mixing the meat and batter after tumbling, they were mixed with flour (soft flour), powdered one by one (soft flour), and cooked with oil at 170 ° C. for 3 minutes to obtain fried chicken.

1-3: Contact (seasoning) / frozen food with seasoned liquid and garnished oil-dried food The deep-fried food after oil cooking was passed through the seasoning liquid of 1-2, and then transferred to a bat with tongs. Next, the deep-fried chicken was allowed to stand on the bat for 1 minute and then frozen at -35 ° C. for 50 minutes.

1-4: Confirmation test of dripping penetration inhibition Frozen deep-fried chicken in contact with the seasoning liquid was stored under conditions assuming fluctuations in distribution and storage conditions. Specifically, frozen deep-fried chicken with seasoning liquid is stored in a thermo-hygrostat (Tabayes model no .: PL-2KP) 10 times for 12 hours at -10 ° C for 8 hours and -5 ° C for 4 hours (5 days in total) ) Storage conditions. Thereafter, the temperature was adjusted overnight at −18 ° C. for use in the next day test.

Next, the obtained frozen fried chicken was heated in a microwave oven at 600 W for 1 minute and 20 seconds (per 4 pieces) without wrapping.

Next, sensory evaluation by appearance and eating was performed by five specialist panels according to the following criteria. In addition to the following criteria, we obtained comments from the expert panel (all controls were 0 points).

Remaining sagging (visual appearance evaluation)
3 Very much left 2 Leak left 1 Somewhat slightly left 0 Little left

Shuritsuya (visual appearance evaluation)
3 Very shiny 2 Has shiny 1 Has slightly shiny 0 Has almost no shiny

Presence of sauce (whether you feel it) (evaluation by eating)
3 Feels very dripping 2 Feels dripping 1 Feels slightly drunk 0 Feels almost no dripping

The results were as shown in Table 1. In Example 1 using acerola puree, scores of 1.5 to 2.0 were shown for the rest of the sauce, the shine, and the presence of the sauce.

Test example 2: Evaluation of penetration of other fruit puree-containing seasoning liquid Instead of the acerola puree of Test Example 1, the same amount of fruit puree ("Apple Puree" (Nippon Fruit Processing Co., Ltd.), "Strawberry Puree Frozen ( Seedless) ”(Nippon Fruit Processing Co., Ltd.) or“ Banana Puree ”(Nippon Fruit Processing Co., Ltd.)) was prepared and evaluated in the same manner as described above.
As a result, the scores for “Remaining Sauce”, “Etsutsuya”, and “Presence of Sauce” were all between 0.5 and 1.0, and the acerola puree was clearly higher. .

Test Example 3: Evaluation of inhibitory action 2 on the penetration of seasoning liquid containing acerola puree
In place of the acerola puree of Example 1, water-soluble dietary fiber (HM pectin (trade name: Neosoft P, Taiyo Kagaku): insoluble dietary fiber content 0%) and insoluble dietary fiber (cellulose (trade name: KC Flock, Japan) The seasoning liquids of Reference Example 1 and Reference Example 2 were prepared using Paper Manufacturing Chemical Co., Ltd .: Insoluble dietary fiber content 95.4%). The viscosity of each seasoning liquid was as shown in Table 2.
In addition, the content of insoluble dietary fiber in each seasoning liquid of Example 1 (Acerola puree), Reference Example 1 (HM pectin + cellulose) and Reference Example 2 (cellulose) was set to be equal.

Next, using the control, Example 1, and Reference Examples 1 and 2, the same penetration inhibiting action evaluation as in Test Example 1 was performed, and the results were as shown in Table 3.

Example 1 had a higher evaluation score for the rest than Reference Examples 1 and 2.
Further, as described in the evaluation comments, Example 1 was higher in evaluation of the texture of the seasoning liquid and the sense of unity with the clothes than in Reference Examples 1 and 2.

Test Example 4: Impregnation effect evaluation 1 of a seasoning liquid containing acerola pulp
In place of acerola puree, the amount of acerola pulp or acerola concentrated juice ["Acerola concentrated clear juice TNAS-1050" (Nichirei Suco Co., Ltd.)] (0% insoluble dietary fiber) shown in Table 4 was used instead of acerola puree. In the same manner, seasoning liquids of Example 2, Example 3, Reference Example 3 and Reference Example 4 were prepared.
In addition, the acerola-derived insoluble dietary fiber content and viscosity of each seasoning liquid were as shown in Table 4.

Next, using Example 2, Example 3, Reference Example 3 and Reference Example 4, evaluation was performed in the same manner as in Test Example 1. The results were as shown in Table 5.

In Examples 2 and 3 using acerola pulp, a high score was shown even when compared with the acerola puree of Example 1.
On the other hand, in Reference Examples 3 and 4 using acerola concentrated fruit juice, the scores were lower in each evaluation item than in Examples 1 to 3.

Test Example 5: Inhibition effect evaluation 2 of a seasoning liquid containing acerola pulp
Seasoning liquids of Examples 4 to 6 were prepared in the same manner as in Test Example 1 except that acerola pulp having a lower content than that of Example 2 shown in Table 4 was used.

Next, evaluation was performed in the same manner as in Test Example 1 using Examples 4 to 6. The results were as shown in Table 7.

Examples 4 to 6 using an acerola pulp having a lower content than that of Example 2 showed higher scores than the acerola puree of Example 1 (Example 1).

Claims (6)

Clothed oil-frozen frozen food in which a seasoning liquid containing acerola puree or acerola pulp comes into contact with at least a part of the clothing surface. The garment-foiled frozen food according to claim 1, wherein the seasoning liquid has a viscosity of 1000 cp or more. A seasoning liquid penetration inhibitor for frozen foods containing acerola puree or acerola pulp. A seasoning liquid for frozen foods containing acerola puree or acerola pulp. The seasoning liquid for frozen food according to claim 4, wherein the viscosity is 1000 cp or more. Use of acerola puree or acerola pulp as a seasoning liquid penetration inhibitor for frozen foods.