JPS6265668A - Production of vegetable-containing frozen food - Google Patents

Abstract

PURPOSE:To obtain the titled food useful for OKONOMIYAKI (a thin, flat cake of unsweetened batter fried with bits of vegetables), etc., without damaging crispiness of vegetable, by sprinkling alginic acid (Na) on the surface of raw vegetable uniformly, immersing the vegetable in a calcium chloride solution, blending the vegetable with dough of grain flour, etc., and freezing the blend. CONSTITUTION:Alginic acid (sodium salt) is uniformly sprinkled on the surface of raw vegetable (e.g., cabbage, etc.,) immersed in or sprayed with a calcium chloride solution, then blended with dough or batter consisting essentially of grain flour, or placed on the dough or batter, heat-treated directly and frozen to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a frozen food containing vegetables, and more particularly to a method for producing a frozen food containing vegetables such as Okonomi Akatsuki and Takoyakihiro.

[Conventional technology]

Conventionally, vegetable-containing frozen foods such as okonomiyaki and takoyaki are made by mixing ingredients such as vegetables, meat, eggs, flour, and water to make a dough, and then freezing the dough as it is or baking the dough and then freezing it. was the common manufacturing method.

[Problem that the invention seeks to solve]

However, frozen products obtained by such conventional methods are
When you thaw this, the vegetables inside will look shriveled.
However, there was a drawback that the smooth texture unique to vegetables was lost.

Therefore, the present inventor conducted various studies in order to obtain a vegetable-containing frozen food without such drawbacks, and completed the present invention.

[Means for solving problems]

In other words, the present invention involves uniformly sprinkling alginic acid or sodium alginate on the surface of raw vegetables, then immersing or spraying it in a calcium chloride solution, and then spreading the vegetables over a dough mainly made of flour or the like. This is a method for producing a frozen vegetable-containing food, which involves mixing or placing the vegetables on a vine and freezing the vegetables in the trench, or freezing after heat treatment.

The raw vegetables referred to in the present invention include, for example, cabbage, carrots, onions, bean sprouts, etc., and these are suitably shredded and shredded.

In the present invention, alginic acid or sodium alginate is uniformly deposited on the surface of these raw vegetables, but it is preferable to use a powder such as grain flour as a diluent in order to ensure uniform deposition and prevent excessive deposition. This dilution concentration is preferably 0.3 to 10% by weight. That is, if the amount of alginic acid or sodium alginate attached is too small, the crisp texture of vegetables, which is the object of the present invention, cannot be obtained, and if it is too large, the texture of the entire food will deteriorate. Powders such as grain flour referred to in the present invention include grain flour such as wheat flour, starch such as cornstarch, and secondary processed products thereof, such as pulverized products such as 7Q corn flour and crackers. In the present invention, seasonings, spices, etc. may be further added to the diluted alginic acid and sodium alginate.

Next, according to the present invention, the raw vegetables coated with alginic acid or sodium alginate are immersed in a calcium chloride solution or the calcium chloride solution is sprayed thereon, and the concentration of the calcium chloride solution is preferably 0.1 to 3%. If the concentration is lower than this, the unique texture of vegetables will be lost, and if the concentration is higher than this, the overall taste of the food will be bitter.

Next, in the present invention, the raw vegetables treated in this way are mixed or placed on a flour-based dough or S-shaped dough. The dough or batter referred to in the present invention may be one that is generally used in vegetable-containing foods such as okonomiyaki and takoyakihiro. Just prepare it. In the present invention, meat, seafood, seasonings, spices, etc. may be mixed or placed in the nucleated soil as appropriate.

After that, the present invention can be frozen as it is, or
After heat treatment, freeze treatment is performed. The heat treatment may be, for example, baking on an iron plate, steaming, or deep-frying. Although any method may be used for freezing, rapid freezing is preferred.

〔Effect of the invention〕

The vegetable-containing frozen food obtained in this way can be thawed and cooked using a microwave oven, an open cooker, a frying pan, etc., and then eaten after eating. A good texture with a firm texture can be obtained, and the food as a whole can have a good texture without so-called watery taste.

Therefore, according to the present invention, it is possible to efficiently produce a vegetable-containing frozen food with excellent texture.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example Usuba wheat flour IKF (100 parts by weight: hereinafter referred to as "parts")
, salt 10f (1 part), monosodium glutamate 10t
(1 part) and sodium alginate 100t (10 parts)
were mixed uniformly to obtain a mix. This mix was evenly sprinkled on the surface of shredded cabbage and other raw vegetables used for okonomiyaki, and then immersed in a calcium chloride aqueous solution with a concentration of 0.1 part for several seconds.

Next, Usuba flour 50 Q f, 4 eggs, dashi 750
PK Appropriate amounts of the above-treated raw vegetables, cherry shrimp, cut squid, red pickled vegetables, etc. were added and mixed to obtain okonomiyaki dough. Is this fabric 180? (per piece) was baked in a conventional manner, cooled, and then rapidly frozen. A frozen okonomiyaki product was obtained in the same manner as in Example 1 except that untreated raw vegetables were used as a comparative example.

After storing it frozen for a week, I thawed it in the microwave and warmed it up.
The okonomiyaki of the present invention had a good texture of vegetables with a texture of 79 ritsu. Furthermore, the okonomiyaki itself had no water spots and had a good texture. On the other hand, in the comparative example, the texture of the vegetables was weak and the okonomiyaki itself was watery and thin.

Example 2 Usuba wheat flour IKP (67 parts), cornstarch 500?
(33 parts), spice 7.5F (0.5 parts) and alginic acid 4.5F (0.3 parts) were uniformly mixed to obtain a mix. This mix was evenly applied to the surface of shredded cabbage and other raw vegetables used for okonomiyaki. Next, a calcium chloride aqueous solution at 2111 degrees Celsius was sprayed onto this. Next, 5 oots of thin blade flour, 8 eggs, and 500 oz of dashi soup.
Appropriate amounts of raw vegetables, meat, and red bean paste treated as described above were added to T and mixed to obtain Okonomi Akatsuki dough. 1 of this fabric
Approximately 120 f each was weighed, placed in a container, and quickly frozen. Frozen dough for okonomiyaki was obtained in the same manner as in Example 2, except that untreated raw vegetables were used as a comparative example. After freezing for a month, defrost it in a toaster oven! As a result of the analysis, it was found that the texture of the vegetables in the okonomiyaki of the present invention was
The IJ was smooth and good. Moreover, the Okonomiyaki itself had no water spots and had a good texture. On the other hand, in the comparative example, the vegetables had a weak texture and the okonomiyaki itself was watery.

Example 3 1 ml of cracker powder with a particle size finer than 80 mesh (
80 parts), cornflour 250fc20 parts), salt 2
5F (2 parts), Spice 51 (0.4 parts) and Sodium Alginate 50F (4 parts) were uniformly mixed to obtain a mix.

This Natsukusu was evenly sprinkled with K on the surface of shredded cabbage and other raw vegetables used for okonomiyaki, and after death, the vegetables were immersed in a 1 part calcium chloride aqueous solution for several seconds. Next, 500 tons of usuba flour and 59 tons of Yamato sweet potato powder. 4 eggs and 1 dashi stock
160 tons of the dough obtained by mixing ~ was poured onto an iron plate, and an appropriate amount of raw vegetables treated as described above, octopus, oysters, and red fish were placed thereon, baked in a conventional manner, cooled, and then quickly frozen. As a comparative example, frozen okonomiyaki products were obtained in the same manner as in Example 3, except that untreated raw vegetables were used.

After storing it frozen for 3 days, I thawed it in the microwave and warmed it up.
The okonomiyaki of the present invention had a good texture of vegetables with a texture of 79 ritsu. Furthermore, the okonomiyaki yamatai had no water spots and had a good texture. On the other hand, in the comparative example, the texture of the vegetables was weak and the okonomiyaki yamata was watery.

Claims (1)

[Claims] The surface of raw vegetables is uniformly sprinkled with alginic acid or sodium alginate, then dipped in or sprayed with a calcium chloride solution, and then the vegetables are mixed or placed in a dough or batter mainly composed of grain flour. A method for producing a frozen vegetable-containing food, which is characterized by allowing the vegetables to stand and freezing as is, or freezing after heat treatment.