JPH1146709A - Frozen food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen food having a heat-processed surface having a crisp feeling without thread by using flour as a principal ingredient, and specifying the thickness of the dough which has the heat-processed surface, and a ratio of a strength at break/a strain distance in a specific condition. SOLUTION: This frozen food, e.g. a baked product such as a baked Gyoza (dumpling stuffed with mineed pork) and a normal bakery product, or a fried product such as fried Gyoza, a pancake roll and a fried bread, is obtained by regulating the thickness of the dough of the frozen food having a heat- processed surface, and consisting essentially of flour so as to be 0.6-1.8 mm, and so that the dough of the frozen food defrosted at 5 deg.C for 1 hr may have 15-50 gf/mm ratio of the strength at break/the strain distance, and preferably 1.0-8.0 J×10<-3> energy until breakage in the breakage measurement by spherical plungers having 5 mm diameters, and the values L* of brightness, the value a* of chromaticity a*b*, and the value b* of the heat-processed surface defrosted at 5 deg.C for 1 hr and measured by a color-difference meter may be 40-60, 6-18 and 25-50 respectively.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention
The present invention relates to a flour product requiring a crisp, heat-treated surface without pulling.

[0002]

2. Description of the Related Art Products intended to be eaten by subjecting a dough raw material mainly composed of flour to heat treatment that causes a sufficient Maillard reaction such as baking and frying,
Products for the purpose of reheating frozen or refrigerated products after performing a heat treatment have been conventionally provided.

[0003]

However, conventionally, foods that have undergone a sufficient Maillard reaction, that is, a low water content and browning reaction, based on a flour-based heat treatment such as baking and frying, are left untreated. Alternatively, if the heat-treated surface is reheated in a frying pan or a microwave oven after being stored in a refrigerated or frozen state, there is a problem that the heat-treated surface has a crunchy texture with rubber-like pull. Such a hard crisp texture
It is thought to be due to structural changes in the structure due to moisture absorption and changes in starch components. That is, it depends on the fact that the starch component absorbs surrounding moisture and gels with the passage of time. In particular, during heating in a microwave oven, the starch particles are more damaged than during normal heat transfer heating, gelation proceeds, the gluten network shrinks, and extreme hardening occurs.

In order to solve such a problem, a method of adding a relatively large amount of fats and oils and adding sugar or pregelatinized flour or starch (JP-A-5-16146)
No. 2) or a method of preventing pulling by adding fats and oils and egg white (JP-A-2-222669).
Publication). However, since the above method does not suppress the structural change of the starch component,
The crisp texture was not sufficiently solved, the effect was insufficient, and the problem was sought only for relatively high water content. No consideration is given to the resulting hard-crisp texture of the heat-treated surface.

[0005] Further, a method of preventing pulling by adding a moist heat-treated product of flour (Japanese Patent Laid-Open No. 147947/1995).
Has also been proposed. However, this method relates to heating and thawing of pizzas and Chinese buns that do not require grilling or frying, and the effect is insufficient, and the problem has been pursued only for relatively high moisture portions. However, no consideration was given to the hard and crisp texture of the heat-treated surface that caused a sufficient Maillard reaction as in the present invention. An object of the present invention is to solve these problems.

[0006]

That is, the present invention relates to a frozen food containing dough having a heat-treated surface mainly composed of flour having a thickness of 0.6 to 1.8 mm, wherein the dough is heated at 5 ° C.
When thawed for a time, the breaking strength / distortion distance is 15 to 50 g in the breaking measurement using a spherical plunger having a diameter of 5 mm.
It is a frozen food having a dough that is f / mm. A food having a dough based on flour having a heat-treated surface such as a grilled or fried eye as referred to in the present invention is a boiled dough based on flour and a sufficient Maillard reaction such as frying, that is, Foods cooked by a method that causes a reaction of low moisture and browning, such as fried gyoza,
Examples include grilled products such as general bakery products, and fried products such as fried gyoza, spring rolls and fried bread. That is, the heat-treated surface herein refers to a processed surface that has been browned by baking or frying a dough containing flour as a main component.

[0007] The thickness of the dough on the heat-treated surface is 0.6 to 1.8 mm, preferably 0.8 to 1.5 mm, which has a moderate texture and creates a crisp texture.
mm. The measurement of the thickness is a value measured by a normal thickness measuring instrument such as a micrometer. Regarding the hardness of the heat-treated surface, the breaking strength / strain distance in the breaking measurement is 15 to 50 gf / mm, preferably 20 to 40 g.
f / mm, and the energy to break is 1.0 to
8.0J × 10-3, preferably 2.0 to 6.0J × 1
When it is 0-3, it becomes a heat-treated surface having suitable hardness and crispness without pulling. This break measurement is performed by a break strength tester RHEONEER (model number RE33005,
(Manufactured by Yamaden Corporation) using a ball plunger having a diameter of 5 mm. The measurement method is as follows.
This is a numerical value obtained by taking three square dough pieces of about 20 mm on a side from a sample, thawing at 5 ° C. for 1 hour, measuring three points each, and performing averaging processing. The breaking strength mentioned here is about 100 to 300 gf as the maximum measured resistance value until the heat-treated surface breaks, and the strain distance indicates the movement distance of the plunger until the heat-treated surface breaks. The measurement speed of the plunger was measured at 5 mm / sec. The breaking strength / strain distance expresses the resistance and cut of the heat-treated surface, and it was found that the value at which a person felt suitable hardness and good crispness was 15 to 50 gf / mm. If it is less than this value, it is a soft material that does not feel hardness, and if it exceeds this value, it has a very crisp texture with a strong pull.

[0008] The color of the heat-treated surface is an apparently baked or fried color that the consuming person perceives as a sufficiently delicious color, and is measured by a spectrophotometer (Model CM-2002, manufactured by Minolta Camera Co., Ltd.). In the value, the lightness L * value is 40 to 6
0, a * value of chromaticity a * b * is 6-18, b * value is 25-
50, preferably an L * value of 45 to 55, and an a * value of 8 to
15. The b * value is in the range of 30 to 45. The measurement method is as follows: after the heat-treated surface is sufficiently thawed at 5 ° C. for 1 hour, three points are measured with a spectrophotometer, and the average value is taken as the lightness L * value and chromaticity a * b * value of the heat-treated surface. I do. This L *, a *, b
* When each value falls within the above range, it indicates that not only a good light brown color but also Maillard is performed to such an extent that the heat-treated surface has an appropriate texture. Beyond this range, the color becomes pale or burnt and loses its palatability.

The moisture content of the dough having the heat-treated surface is affected by the amount of water added to flours containing flour as a main component, the steaming, baking, and frying steps after dough molding.
It is a low moisture region of 5 wt%, preferably a moisture value of 15 to 38%. In order to maintain the moisture content of the dough having the heat-treated surface within the above range, the moisture measurement method is to store 5 g of the heat-treated surface as a preservation state of food on the premise of long-term storage measured at 105 ° C. for 4 hours, which is a standard method. Must be stored frozen.
Therefore, in preparing the food, a normal freezing step and frozen storage conditions are selected. As a cooking method for eating the heat-treated surface, it is conceivable that the food is frozen, reheated in a microwave oven or a frying pan, or naturally thawed. Heating conditions in the microwave oven vary depending on the size of the food and the amount of ingredients, but the center temperature of the food is 70 ° C to 90 ° C.
Cook to become. The cooking conditions in the frying pan are selected such that the food is kept frozen or thawed, and the center temperature of the food is 70 to 90 ° C. without burning with the heat-treated side down and without burning.

[0010] The baking color or fried color of the heat-treated surface can be obtained by a usual baking method using a baking sheet or a fry method using oil. In order to achieve the desired color according to the method,
It is conceivable to add sugars and amino acids to the dough to promote Maillard reaction. The method of achieving the hardness of the heat-treated surface is achieved by adding a substance that sufficiently releases gluten tissue in the flour tissue and cuts the connection appropriately, and a substance that suppresses a change in the state of starch to the general formulation of the flour product. Achieved. Therefore, the method of adjusting the flour dough may be the selection of the conventional mixing method and molding method. The method of adding the dough raw materials is not particularly limited, but after mixing water-insoluble raw materials such as flour first, add water or water-soluble additives previously dissolved in water, and knead well. By doing so, it is possible to produce a uniform and preferable dough.
Also, in order to make a well-kneaded dough with a connection, the amount of water added to flour containing flour as a main component is 2
It is 5 to 48%, preferably 35 to 45%.

Examples of the substance capable of sufficiently releasing gluten tissue in the flour tissue and appropriately cutting the connection, and further suppressing the change in the state of starch include moist heat-treated starch, sugar and oil, emulsifier and oil, emulsifier-added powder oil and fat, and the like. And thickening polysaccharides. In addition to these substances, it is conceivable to select a substance having a hardness and a size that prevent the gluten tissue from being firmly connected in the flour tissue and a function of maintaining the starch state after heating. These may be used alone or in combination of two or more substances.

The wet-heat-treated starch is obtained by treating starch such as corn starch under pressure and with saturated steam under pressure, and has a degree of α-formation of 10% or less, and a degree of α-formation of 60 to 100%. Is generally different from pregelatinized starch. For example, moist heat-treated starch described in JP-A-4-130102 is suitable. The amount of the starch to be added to the dough is 1 to 15%, preferably 3 to 10%, based on the weight of the dough. When the amount of the starch is less than 1% based on the weight of the dough, there is no effect, and when the amount is 15% or more, the dough becomes brittle, molding becomes extremely difficult, and a moist texture is not preferred.

The sugar to be used is not particularly limited, and examples thereof include xylose, glucose, maltose, maltooligosaccharide and the like. The amount of sugar to be mixed in the dough depends on the type of sugar, but is generally 0.5 to 6.0 with respect to the weight of the dough.
%, Preferably 0.8 to 5.0%. If the amount of sugar is less than 0.5% based on the weight of the dough, there is no effect.
If the content is 6.0% or more, the dough becomes sticky or soft and the molding becomes extremely difficult, which is not preferable.

The fats and oils used are desirably solid fats such as shortenings rather than liquid oils. Further, in order to achieve the desired oil droplet size, powder oils are added or pre-emulsified to reduce the oil droplet size. And a method of dispersing them is desirable. The emulsifier used is a general emulsifier that suppresses the aging of starch, and glycerin fatty acid esters are typical examples. Further, emulsifier-added powdered fats and oils can be considered in combination with powdered fats and oils. Other effective additives include proteins (egg white, egg yolk, casein, gluten, etc.), thickening polysaccharides (locust bean gum, gellan cam, guar gum, xanthan gum, carrageenan, konjac mannan, etc.), Sexel (Asahi Foods), baking powder, Glycerin, sodium lactate, etc., can be used alone or in combination to achieve the desired function.

According to the present invention, it is possible to make full use of the characteristics of raw materials such as wheat flour, so that additives such as a quality improving agent are not generally required, but other effective additives such as glutinous starch In addition, processed starch, salt, sugars, glycerin, sodium lactate, and various antioxidants can be blended in any manufacturing process to reveal the characteristics of each additive. The flour product obtained by the dough of the present invention is baked before eating, or subjected to cooking such as fried, or after heat treatment thereof, at a temperature at which the refrigerated or frozen food can be comfortably eaten in a microwave oven or a frying pan. It is good to raise the temperature until eating.

[0016]

[Function] By adding a substance that sufficiently disperses gluten tissue in wheat flour tissue and cuts connection properly, and further adds a substance that suppresses a change in the state of starch, the gluten tissue on the heat-treated surface is cut properly and cut after heating. It is possible to obtain a crisp texture that suppresses the sticky hard mochi-like crisp texture caused by the structural change due to the outflow of the starch component. Feeling can be suppressed.

[0017]

EXAMPLES The present invention will be further described below with reference to fried gyoza as an example and a comparative example.

[0018]

Examples 1 to 4 and Comparative Examples 1 and 2 The formulations shown in Table 1 were prepared, and wheat flour, wet-heat treated starch (Delicaster H-100 manufactured by Sanwa Starch Co., Ltd.) or powdered fat (melting point: 50 ° C.) And RIKEN Vitamin) and shortening (melting point 35 ° C., manufactured by Kaneka Foods Co., Ltd.) Mix glucose well in a mixer, add water, knead the mixture in a mixer for 12 minutes, and roll with a roll to obtain a final thickness of 0.7 mm. The skin was made by stamping as. Further, skins were produced in the same manner as in Examples 1 to 4, using the formulations shown in Table 1 as Comparative Examples 1 and 2.

[0019]

[Table 1]

[0020] Wrap the ingredients with these skins, 20g each
I got raw gyoza. The raw gyoza was steamed at 98 ° C under a saturated steam pressure for 6 minutes, and then baked at 190 ° C for 4 minutes on an oiled iron plate. After cooking, this is quickly frozen and
For one week. Take 5 frozen dumplings obtained in this way, peel off only the baked surface, thaw at 5 ° C for 1 hour,
The lightness L * and chromaticity a * b * were measured with a spectrophotometer, and a breaking strength tester RHEONEER (model number RE33005,
(Made by Yamaden Co., Ltd.), and the breaking strength of the baked skin was measured with a plunger having a diameter of 5 mm. Approximately 20 at each of three locations
It measures by sampling into a square of mm and represents the average value.

The quality evaluation of the products was as follows. For each of the four gyozas heated for 70 seconds in a microwave oven (500 W), the roasted color, texture (crispness, hardness) and taste of each gyoza are shown below. The evaluation was carried out by 16 panelists according to the evaluation criteria, and the average value was obtained. Regarding the baked color, three points were rated as a standard. <Roasted color>5; Burnt roasted color 4; Slightly dark but upper limit of roasted color 3; Roasted color preferable with fox color 2; Slightly lighter, but lower limit of roasted color 1; >5; no pull and very crisp 4; no pull and slightly crisp 3; slightly sticky and slightly crisp 2; slightly sticky, pully and slightly crisp 1; pull Strong and crisp

<Hardness> 5: Having suitable hardness, light texture and soft taste 4; Slightly fragile, slightly light texture and soft taste 3; Slightly soft or slightly elastic 2 A little lack of chewyness or a little hard and strong elasticity 1; soft or hard without any resistance <preference>5; very preferred as fried gyoza 4; slightly preferred as fried gyoza 3; Normal as gyoza 2; not good as fried gyoza 1; very bad for fried gyoza

[0023]

[Table 2]

[0024]

The flour product according to the present invention can be reheated in a microwave oven or a frying pan after baked or fried, after a lapse of time, or after the heat treatment, refrigerated or frozen. However, the heat-treated surface does not have a lubricious rubber-like crisp texture and can maintain a good texture.

Claims (4)

[Claims] 1. A frozen food having dough mainly composed of flour having a thickness of 0.6 to 1.8 mm and having a heat-treated surface in the dough, wherein the dough is thawed at 5 ° C. for 1 hour. A frozen food product having a dough with a breaking strength / distortion distance of 15 to 50 gf / mm in a break measurement with a spherical plunger having a diameter of 5 mm when allowed to do so. 2. When the dough is thawed at 5 ° C. for 1 hour, the energy to break is 1.0 to 8.0 J × 10 −3 in a break measurement with a ball plunger having a diameter of 5 mm. A frozen food comprising the dough having a heat-treated surface according to claim 1. 3. After thawing the heat-treated surface at 5 ° C. for 1 hour, the lightness L * value measured by a color difference meter is 40 to 60, and the chromaticity a
The frozen food containing dough having a heat-treated surface according to claim 2, wherein the a * value of * b * is 6 to 18 and the b * value is 25 to 50. 4. The frozen food containing dough according to claim 1, wherein the moisture content of the heat-treated surface is 15 to 45% by weight.