JP2002360200A - Frozen fried food with spice and herb and coating material for frozen fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a spice and herb-containing frozen fried food of which the quality is maintained when freezing fried foods and the softness, the taste, etc., is maintained even after frozen and a coating material used for the frozen fried food. SOLUTION: The quality of the frozen fried food is maintained by adding a spice and a herb.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen fried food containing spices and herbs and clothing for frozen fried food.

[0002]

2. Description of the Related Art Frozen food is prepared by storing uncooked, cooked or semi-cooked food in a freezer (approximately -20.degree.
(40 ° C). Frozen food can be used whenever necessary by storing it in a freezer or the like and keeping it at a low temperature, and is widely used because of the ease of processing (cooking) after freezing. Frozen foods include fried foods, cooked rice, noodles, confectioneries, etc. Among them, fried foods account for a high proportion and are the main products. Since frozen foods are stored at a low temperature of -20 ° C to -40 ° C, it has been considered that food spoilage does not progress. However, it is clear that the oil contained in such frozen foods does not completely freeze due to its low melting point, and thus the oxidation of the oil proceeds during storage in a freezer. Storage of such products,
Deterioration of commodities due to oxidation of oil during distribution is a problem that cannot be ignored because it is frozen storage after frying with oil, although it is smaller than storage at room temperature. Therefore, in order to solve such a problem, a method in which a food additive having an antioxidant property or the like is added to the frozen fried food may be adopted. However, in recent years, food additives have been
Consumers tend to get tired of recognizing that they may cause allergies. On the other hand, there is a growing preference for herbs and spices that can be collected from nature as a substitute for food additives.

[0003]

The present inventors have conducted various studies on spices and herbs in order to solve the above-mentioned problems. As a result, by adding spices and herbs, it is possible to maintain the quality of frozen foods during frozen storage. Was found to be possible. A first object of the present invention is to provide a frozen deep-fried food in which the softness, flavor and the like of the food are maintained even after frozen storage. A second object of the present invention is to provide the above-mentioned clothing for frozen deep-fried food. Further, a third object of the present invention is to provide an excellent method for preserving frozen food containing oil.

[0004]

Means for Solving the Problems In order to achieve the above object, spices and herbs of a specific type are added to produce fried food, thereby maintaining the quality of fried food during frozen storage. I do.

That is, the present invention provides (1) a clothing material for frozen deep-fried food, which comprises spices and herbs;
(2) clove, allspice, oregano, thyme,
Sage, cinnamon, pepper, pepper, mustard, ginger, nutmeg, mace, turmeric,
(1) The frozen fried clothing according to the above (1), which comprises at least one spice herb selected from the group consisting of laurel, basil, peppermint, star anise and rosemary. The weight ratio of the spices and herbs to the clothing material is 0.1 to 10% by weight, the clothing for frozen deep-fried food according to the above (1), (4) any of the above (1) to (3) Fried food prepared using the frozen fried food clothing material of (5),
A frozen food prepared using the clothing for frozen fried food according to any one of the above (1) to (3), and (6) a frozen food containing oil, characterized by using spices and herbs. The present invention relates to a frozen preservation method, and (7) a food containing oil, which contains spices and herbs.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Ingredients in the present invention include, for example, livestock meat, fish and shellfish, vegetables, bakery products, and the like, and their shapes are not particularly limited. The meat is
Normally edible meat, such as chicken, beef,
Examples include pork and horse meat, and their internal organs, and processed products obtained by seasoning and drying them. Also,
Any seafood can be used as long as it is usually eaten as fried food, such as horse mackerel, kiss, salmon, sardine, conger, flounder, sword fish, saury, mackerel, mackerel, flounder, bonito, eel,
Examples include fish such as smelt and white fish, shrimp, crab, squid, octopus, oyster, clam, scallop and the like. Vegetables may also be used as long as they are usually eaten as fried foods.For example, beans such as green peas, beans, broad beans, soybeans and green soybeans, mushrooms such as carrots, onions, eggplants, peppers, shiitake mushrooms and shimeji, perilla and pumpkin , Asparagus, potatoes, bamboo shoots, udos, sweet potatoes, and red pepper. Examples of the bakery products include doughs such as donut, piroshiki, and samosa before frying. These fried seeds may be raw or frozen. In addition, those which have been seasoned in advance with seasonings such as salt, pepper, soy sauce, and sake can also be used.

[0007] Fried flour containing spices and herbs is uniformly adhered to the ingredients as a batter to produce fried food. As fried food to put clothes on, fry the ingredients with dusted powder and fry, or sprinkle the ingredients with the powdered flour or tempura fried with the solution of flour dissolved in water without the dusted, and the dusted ingredients. Examples of the fryer include a fried egg in which a melted egg is passed through without glaze or glaze, and breadcrumbs are put on the egg and fried, and a mixture of eggs, water, flour, and oil as a clothing material.

[0008] The dusting powder may be any one usually used for frying, and it is preferable to use cereal flour or starch. As the flour, for example, at least one or more of flour, starch, flour, rice flour, barley flour, rye flour, corn flour, corn grits, chestnut flour, buckwheat flour, and the like are suitable, and flour, particularly soft flour is preferred. As the starch, one or more kinds of corn starch, wheat starch, rice starch, potato starch, tapioca starch, sago palm starch and the like, or a lightly modified starch thereof are suitably used. Flour or starch may be used alone or as a mixture. Since the mixing ratio of flour and starch varies depending on the ingredients, it cannot be said unconditionally, but an appropriate amount can be added according to the ingredients.
In addition, these fried food garments used when making fried foods may be those containing seasonings, spices and the like as necessary. About 0.
Spices and herbs are added so as to be about 1 to 10% by weight, preferably 0.2 to 5% by weight. However, spices and herbs are weight percentages based on dry weight.

The food according to the present invention may be any food containing oil, and the use of clothing is not essential. The method of adding spices and herbs to foods is not particularly limited, but an appropriate amount can be added as a seasoning or aroma depending on the taste at the time of cooking the food as well as seasonings such as salt and pepper. Alternatively, spices and herbs can be added by dissolving them in water once and immersing the food in this aqueous solution. Further, when it is difficult to directly add the spices and herbs in some processed products such as ham and baked pork, the spices and herbs can be added by injecting an aqueous solution in water into the ingredients. Spices and herbs are added in an amount of 0.02% to 2% by weight, preferably 0.04% to 1% by weight, based on the ingredients.

[0010] The spice herbs in the present invention include both herbs originating from the Mediterranean coast and giving priority to fragrance, and spices originating in tropical and subtropical regions and having strong aroma and pungency. In the present invention, such herbs are used as spice herbs for preserving foods containing oil.

The shape of the spices and herbs used in the present invention is not particularly limited, but they can be directly mixed and added to fried foods, like ordinary seasonings. The spices and herbs used in the present invention are preferably, for example, peppermint of the Labiatae family, mint species such as spearmint, rosemary, oregano, basil, sage, lemon balm, thyme, lemongrass of the family Poaceae, cloves of the family Myrtaceae, and all. Spices, cinnamon and pepper, pepper, mustard, ginger, nutmeg, mace, turmeric, laurel, peppermint, star anise and the like, among these, preferably, for example, clove, allspice, oregano, thyme, sage, cinnamon, Rosemary and the like,
More preferred are clove, allspice, oregano and the like. One of these spices and herbs may be added alone to the fry clothing, or two or more of them may be added as a mixture. These spice herbs may be spice herbs themselves or processed products thereof. Therefore, it may be an extract of spices and herbs, or may be a product to which other additives and the like are added.
Accordingly, a so-called powdered spice obtained by mixing, for example, lactose, dextrin, an emulsifier, or the like with the spice / herb extract and spray-drying the mixture can be used. A method for adding other additives to the extract may be in accordance with a known method. Further, since seasonings containing these spices and herbs are commercially available, they may be used in the present invention. Examples of such commercially available seasonings include Oreo Oregano N (manufactured by Kaneka Sun Spice Co., Ltd.), Oleo Clove N (manufactured by Kaneka Sun Spice Co., Ltd.), cumin seed (manufactured by @Sby Food Co., Ltd.), basil ( Sby Food Co., Ltd.).

The ingredients are covered with the above-mentioned spice / herb-containing fried clothing, for example, ingredients: fried powder: water = 100:
(5-35): (5-40), more preferably 100:
(10-30): Fried powder is blended into the ingredients while water is added so as to have a weight ratio of (10-30).

Next, preferably at 160 ° C. or more, about 3 to
Fry the ingredients for about 5 minutes. There is no particular limitation on the frying oil. For example, soybean oil, rapeseed oil, olive oil,
Examples of the oil that are usually used for frying, such as safflower oil, corn oil, and coconut oil, can be given. The temperature of the frying oil is preferably set to 160 ° C. or higher, and the upper limit thereof is set to such a degree that the ingredients do not burn before the fire passes.

The spice / herb-containing fried food clothing material of the present invention can be applied to fried food having clothes. Specific examples include, for example, tempura, fritters, fried chicken, fries, etc., and their ingredients include beef, pork, chicken, horse meat, etc., horse mackerel, kiss, salmon, sardine, conger, flounder, swordfish.・ Fish such as autumn sword fish, Sawara, mackerel, flounder, bonito, eel, smelt, white fish, etc., seafood such as shrimp, crab, squid, octopus, oyster, clam, scallop, etc. Mushrooms such as carrots, onions, eggplants, peppers, shiitake mushrooms, shimeji, perilla, pumpkin, asparagus, potatoes, bamboo shoots, etc.
Vegetables such as udo, sweet potato, and ash pepper can be mentioned. In addition, tatsutaage, croquettes, cutlets,
Shoe strings (such as french fries) can also be applied to fried chicken, nuggets, and the like. Examples of the bakery products include donut, piroshki, and samosa.

The spice herb of the present invention can also be applied to foods that do not have clothing but contain oil. Specific examples include hamburger meatballs, sukiyaki, yakiniku,
Meat dishes such as Teriyaki, Genghis Khan, Yakitori, Meat rolls, etc. Prepared foods, gratins, curries and stews, sauces such as meat sauces and sauces, soups and potages, pastas such as macaroni and spaghetti, pies, pizzas, okonomiyaki, takoyaki, anman, meatballs, bread, cakes and donuts Processed cereals such as hot cakes, egg products such as fried eggs, thick baked eggs, kinshi eggs and omelets, cooked rice products such as pilaf, dry curry, doria, chicken rice, chimaki and fried rice.

[0016]

EXAMPLES [Example 1] Chicken thigh meat was used, the skin was removed, and cut into 20 to 25 g. 72.5% by weight of flour, 15.0% by weight of starch, 5% by weight of salt, 1.5% by weight of garlic, 0.1% by weight of pepper, 2% by weight of sugar, 0.1% by weight of glucose, 1% by weight of soy sauce, 1. Sodium glutamate
5% by weight of Oleo oregano N (Oleo extract 10%, starch 10%, dextrin 80%: manufactured by Kaneka Sun Spice) 0.2% by weight and oleo clove N (Clove extract 17%, starch 18%, Dextrin 65%:
(Manufactured by Kaneka Sun Spice Co., Ltd.)
It was fried powder. Fried flour was sprinkled on the thigh, and water and fried flour were thoroughly kneaded into the thigh while adding water little by little. Leave it for 2-3 minutes to mix well, then fry oil (mixed oil of soybean oil and rapeseed oil) at approx.
The ingredients were fried until the fire was cooked for 30 minutes. Ingredients, fried flour, water ratio are as follows: Ingredients: fried flour: water = 100: 20:
The weight ratio was 20. As a control, a fried powder having the same blending ratio as the fried powder containing herbs was used except that spices and herbs (Oleoregano N and Oleo clove N) were used except that the flour was 72.8% by weight. Created fried.

[Test Example 1] For the three types of clothes only, body only, and a mixture of body and clothes, Example 1 was used using fried powder containing spices and herbs and fried powder without spices and herbs. A fried chicken was prepared in the same manner as described above. After creating -20
Fried group stored frozen for 1 week at
The peroxide value (POV) was measured using the deep-fried chicken group frozen and stored at −20 ° C. for a week as Sample II. The fried oil was extracted to determine the POV of the fried chicken. For the mixture, separate the body and the batter, grind each with a mill mixer,
L hexane overnight. Thereafter, the mixture was filtered to collect hexane, and then concentrated under reduced pressure using an evaporator to remove hexane. This was used as a sample liquid. 5 g of the obtained sample solution was precisely weighed, and 35 mL of a mixed solution of chloroform and acetic acid (volume ratio: chloroform: acetic acid = 2: 3) was added and dissolved. 1 mL of a saturated potassium iodide aqueous solution was added, and the mixture was allowed to stand in a dark place.
After adding 1 mL of 1% (wt%) starch aqueous solution, 1 /
Titration was performed with a 100 M aqueous sodium thiosulfate solution. Table 1 shows the results of POV measurement for Sample I and Sample II. It means that the smaller the value of POV is, the more antioxidant power is. FIG. 1 is a bar graph comparing the peroxide value of the fried chicken prepared with the fried flour containing spices and herbs to the control of sample I.
FIG. 2 is a bar graph comparing the peroxide value of the fried chicken prepared with the fried flour containing spices and herbs to the control of sample II.

[0018]

[Table 1] From the results of Table 1, FIG. 1 and FIG. 2, the case of frozen storage of fried chicken for 3 weeks is more than that of frozen storage for 1 week.
Significant differences were found between fried chicken made with fried flour containing spices and herbs. This is probably because the spices and herbs contained in the fried powder worked to prevent oxidation of the fried food.

[Test Example 2] It was examined whether or not the fried powder containing spices and herbs had antibacterial properties. For sample I, fried at 0, 4, 8, 16, 24, 25 ° C.
After being stored for 32, 40, 48, and 72 hours, general viable bacteria were examined using the standard agar medium method, and coliform bacteria were examined using the desoxycholate agar medium method. Table 2 and FIG. 3 show the results.

[0020]

[Table 2] As is clear from the results in Table 2, the general viable bacteria were spices and
The growth of microorganisms in the deep-fried food using the fried clothing to which the herb was added was suppressed as compared with the control in storage after 40 hours.

[Test Example 3] Deep-fried spices and herbs containing spices and herbs prepared as in Example 1 and a control made without spices and herbs were rapidly frozen at -30 ° C and then stored at -20 ° C. did. After the above-mentioned fried chicken was stored for 3 weeks and then heated in a microwave oven for 1 minute and 30 seconds, sensory evaluation of the texture (moist feeling) and flavor was performed by 10 respondents. The evaluation criteria are as follows (the number of persons who recognized that the texture and flavor were good). A: Out of 10 respondents, 8 or more responded. B: Of the 10 respondents, 5 to 7 recognized. C: Out of the 10 respondents, 3-4 responded. D: Of the 10 respondents, 0 to 2 recognized. Table 3 shows the above results.

[0022]

[Table 3] From the results of the sensory test, the fried chicken with spices and herbs did not lose its softness and moist feeling as compared with the control, and prevented a decrease in texture and flavor.

[0023]

EFFECTS OF THE INVENTION The spices and herbs added to the frozen fried clothing according to the present invention can maintain the softness, flavor and the like of food even after frozen storage. In addition, the quality of the food containing oil can be maintained at any of normal temperature, refrigeration, and frozen storage, and the food can be prevented from spoiling. In addition, the use of spices and herbs can be expected to increase the commercial value of modern health-conscious people.

[Brief description of the drawings]

FIG. 1 shows the comparison of peroxide values between the control of sample I and the fried chicken prepared with fried flour containing spices and herbs.

FIG. 2 shows the comparison of peroxide values between the control of Sample II and the fried chicken prepared with the fried powder containing spices and herbs.

FIG. 3 shows the results of a bacterial test performed on the control of sample I and the fried chicken prepared with the fried powder containing spices and herbs, and a comparison result. The black diamonds represent the controls, and the black squares represent the fried chicken made with fried powder containing spices and herbs.

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[Procedure amendment]

[Submission date] June 18, 2001 (2001.6.1)
8)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction contents]

The shape of the spices and herbs used in the present invention is not particularly limited, but they can be directly mixed and added to fried foods, like ordinary seasonings. The spices and herbs used in the present invention are preferably, for example, peppermint of the Labiatae family, mint species such as spearmint, rosemary, oregano, basil, sage, lemon balm, thyme, lemongrass of the family Poaceae, cloves of the family Myrtaceae, and all. Spices, camphor cinnamon , pepper, pepper, mustard, ginger, nutmeg, mace, turmeric, laurel,
Star anise and the like, and among them, preferably, for example, clove, allspice, oregano, thyme, sage, cinnamon, rosemary, and the like, and more preferably, clove, allspice, oregano, and the like. One of these spices and herbs may be added alone to the fry clothing, or two or more of them may be added as a mixture. These spices and herbs are spices
The herb itself or a processed product thereof may be used. Therefore, it may be an extract of spices and herbs, or may be a product to which other additives and the like are added.
Accordingly, a so-called powdered spice obtained by mixing, for example, lactose, dextrin, an emulsifier, or the like with the spice / herb extract and spray-drying the mixture can be used. A method for adding other additives to the extract may be in accordance with a known method. Further, since seasonings containing these spices and herbs are commercially available, they may be used in the present invention. Examples of such commercially available seasonings include Oreo Oregano N (manufactured by Kaneka Sun Spice), Oreo Clove N (manufactured by Kaneka Sun Spice), Cumin Seed ( manufactured by Kaneka Sun Spice ),
And basil ( manufactured by Kaneka Sun Spice Co., Ltd.) .

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Katsumi Nakanishi 2-54-503, Urashiri, Hirano-ku, Osaka-shi, Osaka (72) Hiroshi Kimura 2-1-38, Suzurandaiminamicho, Kita-ku, Kobe, Hyogo Prefecture (72) Inventor Yuko Morioka 1-6-18, Morikita-cho, Higashinada-ku, Kobe-shi, Hyogo (72) Inventor Sakuji Sawai 6-8-1 Sekime, Joto-ku, Osaka-shi, Osaka 5-6-412 F-term (reference) 4B022 LA01 LB01 LJ01 4B025 LB06 LG44 LK03 LP10 LP12 4B035 LC01 LC05 LE17 LG37 LK02 4B036 LC05 LF13 LH34 LK01 LP17 4B047 LB02 LE06 LF04 LG43 LP02

Claims (7)

[Claims] 1. A frozen fried clothing containing spices and herbs. 2. Clove, allspice, oregano,
Containing at least one spice herb selected from the group consisting of thyme, sage, cinnamon, pepper, pepper, mustard, ginger, nutmeg, mace, turmeric, laurel, basil, peppermint, star anise and rosemary. The clothing material for frozen deep-fried food according to claim 1, characterized in that: 3. The frozen fried clothing according to claim 1, wherein the weight ratio of the spices and herbs to the frozen fried clothing is 0.1 to 10% by weight. 4. A fried food prepared using the frozen fried food clothing material according to claim 1. 5. Frozen food produced using the frozen fried food clothing according to claim 1. 6. A method for preserving frozen food containing oil, which comprises using spices and herbs. 7. A food containing oil, characterized by containing spices and herbs.