Method for producing frozen seafood product for oil cooking

Abstract

To provide technique for producing an oil-cooked seafood product that retains a good shape and prevents hardening of the filling even when kept warm for long hours in a hot showcase.SOLUTION: A method for producing a frozen seafood product for oil cooking is provided, the method comprising: a first step of applying a primary batter containing cereal flour to a seafood material for oil cooking; and a second step of applying a secondary batter containing cereal flour to the oil-cooked seafood material and then freezing the same without oil cooking. The primary batter has viscosity of 2 to 60 Pa s, and the secondary batter has viscosity of 1 to 30 Pa s.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a frozen seafood food to be seasoned with oil. [Background technology]

[0002] Fried foods such as fries and tempura are sometimes displayed and sold in retail stores such as convenience stores and supermarkets. Fried foods taste best when they are freshly fried. For this reason, retail stores sometimes display battered frozen foods for frying that have been fried in-store. For battered frozen foods for frying, the ingredients may be required to be pre-heated for hygiene reasons and to avoid the possibility of insufficient heating during cooking in-store. It is known that ingredients that have already been fried tend to become overheated and hard when fried again.

[0003] On the other hand, Patent Document 1 describes a fried food in which a first batter liquid, a first breadcrumb which is either baked type breadcrumbs, extruder type breadcrumbs, cracker type breadcrumbs, or electrode type breadcrumbs, a second batter liquid, and a second breadcrumb which is either baked type breadcrumbs, extruder type breadcrumbs, cracker type breadcrumbs, or electrode type breadcrumbs are sequentially applied to form a deep-fried batter, and it describes that the viscosity of the first batter should be 0.05 to 1.0 Pa·s, and preferably 0.1 to 0.5 Pa·s. Patent Document 2 describes a method in which a first batter liquid is applied, oiled, and then a second batter liquid is applied and oiled. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2014-132881 A [Patent Document 2] JP 2000-262249 A Summary of the Invention [Problem to be solved by the invention]

[0005] Conventionally, retail stores have fried breaded frozen foods and displayed the fried foods in a hot showcase. Demand for such products is increasing due to the convenience of being able to eat freshly fried foods immediately. Conventionally, such products were generally known for meat such as chicken, but there is also a demand for fried seafood products in which the fried foods are fried and displayed in a hot showcase. The inside of a hot showcase is usually very hot, and seafood tends to become hard when stored in the case for a long time. In particular, as mentioned above, for hygienic reasons, the ingredients in a frozen food with batter for cooking with oil must be cooked, so products cooked with oil tend to have hard fillings compared to products that are simply unheated and cooked with oil. On the other hand, frozen foods with batter that have an unoiled batter attached to the surface have the problem that the shape of the unoiled batter is easily deformed, so it is also necessary to obtain a good shape that conforms to the surface of the filling. However, technology for obtaining oil-flavored frozen foods containing cooked seafood, in which the filling does not harden even when heated for a long period of time in a hot showcase and which have a good shape, has not been sufficiently studied in the past. [Means for solving the problem]

[0006] The present invention includes a first step of battering seafood with a primary batter containing cereal flour; A method for producing a frozen seafood food for oiling, comprising a second step of applying a secondary batter containing cereal flour to the oiled seafood and freezing the seafood without oiling, The viscosity of the primary batter is 2 to 60 Pa·s; The present invention provides a method for producing a frozen seafood food for use in cooking with oil, wherein the viscosity of the secondary batter is 1 to 30 Pa·s. Effect of the Invention

[0007] To provide a method for producing a frozen fish and shellfish food for preparation in oil, which prevents the filling from becoming hard even when heated for a long period of time in a hot showcase, and can easily produce a fish and shellfish food product prepared in oil with a good shape. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The present invention will now be described based on its preferred embodiments. The present invention includes a first step of battering seafood with a primary batter containing cereal flour; A method for producing a frozen seafood food for oiling, comprising a second step of applying a secondary batter containing cereal flour to the oiled seafood and freezing the seafood without oiling, The viscosity of the primary batter is 2 to 60 Pa·s; The viscosity of the secondary batter is 1 to 30 Pa·s.

[0009] Examples of fish and shellfish used in the present invention include fish, shellfish, crustaceans, and cephalopods. Examples of fish include rockfish, red rockfish, red sea bass, horse mackerel, conger eel, sweetfish, monkfish, grunt, threadfin tuna, sardine, char, eel, stingray, lizardfish, scorpionfish, Japanese jackfish, jackfish, scorpionfish, bonito, black tuna, barracuda, flounder, filefish, amberjack, Japanese amberjack, golden amberjack, silver-stripe round herring, croaker, flathead, salmon (including Atlantic salmon, trout salmon, and coho salmon), mackerel, shark, pacific saury, Spanish mackerel, halfbeak, grass carp, Examples of fish include silver carp, pangasius, flounder, loach, sea bass, cod (including pollock and Pacific cod), sea bream, hairtail, flying fish, loach, Nile tilapia, catfish, herring, rainbow trout, goby, grouper, conger eel, flounder, yellowtail, pufferfish, crucian carp, yellowtail (including growth and seasonal names such as yellowtail, Japanese amberjack, and Japanese white-eye), Atka mackerel, hoki, black rockfish, tuna, carp, milkfish, rockfish, mamakari, Japanese carp, and rohu. Examples of shellfish include oysters, clams, short-necked clams, scallops, and blood clams. Examples of crustaceans include shrimp, crabs, and mantis shrimp. Examples of cephalopods include squid and octopus.

[0010] Among these, the use of fish, crustaceans, or cephalopods is preferred because of the high economic demand and the excellent effects of the present invention, and the use of fish is particularly preferred because the flesh is large and the coating rate when the batter is applied twice is easily reduced. In the present invention, it is particularly preferable to use at least one species selected from horse mackerel, salmon, mackerel, Alaska pollock, Pacific cod, hoki, pangasius, squid, and shrimp, and it is particularly preferable to use at least one species selected from horse mackerel, Alaska pollock, hoki, pangasius, and squid.

[0011] The term "unheated" preferably refers to a state in which a heat treatment at 80° C. or higher for 10 minutes or longer has not been performed, and it is particularly preferable that a heat treatment at 50° C. or higher for 5 minutes or longer has not been performed.

[0012] The seafood may be soaked in a soaking liquid and / or dusted with flour prior to application to the primary batter.

[0013] When performing a pretreatment, the immersion liquid may contain an alkaline agent. Examples of the alkaline agent include sodium bicarbonate, sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium polyphosphate, ammonium carbonate, calcium carbonate, magnesium carbonate, magnesium hydroxide, calcined shell calcium, etc. When an alkaline agent is contained, the amount of the alkaline agent in the immersion liquid is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.2% by mass or more and 5% by mass or less.

[0014] The soaking liquid may contain yeast cells. The yeast cells may be those after the yeast contents have been removed. An example of "after the yeast contents have been removed" is after yeast extract has been extracted. An example of yeast cells after the yeast contents have been removed is the yeast skeletal part such as the cell wall and cell membrane of the yeast cell. When the soaking liquid contains yeast cells, the amount of the yeast cells in the soaking liquid is preferably 0.1% by mass or more and 10% by mass or less, and more preferably 0.2% by mass or more and 5% by mass or less.

[0015] The immersion liquid may contain salt. When the immersion liquid contains salt, the amount of salt in the immersion liquid is preferably 0.1% by mass or more and 6% by mass or less, and more preferably 0.2% by mass or more and 5% by mass or less.

[0016] The immersion liquid may contain liquid oil. The liquid oil is oil that is liquid at 25° C., and any edible oil such as salad oil can be used. When the immersion liquid contains liquid oil, the content of the liquid oil in the immersion liquid is preferably 5% by mass or more and 25% by mass or less, and more preferably 6% by mass or more and 20% by mass or less.

[0017] The soaking liquid may contain a sugar alcohol. Examples of the sugar alcohol include reduced maltose, reduced starch syrup, xylitol, erythritol, sorbitol, mannitol, lactitol, xylobiitol, etc. When the soaking liquid contains a sugar alcohol, the amount of the sugar alcohol in the soaking liquid is preferably 5% by mass or more and 25% by mass or less, and more preferably 6% by mass or more and 20% by mass or less.

[0018] The liquid medium for the immersion liquid is preferably water. The water content of the immersion liquid is, for example, preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more.

[0019] As the dusting powder, at least one selected from cereal flour and starch is usually used. As the cereal flour, wheat flour, rice flour, etc. can be used, and wheat flour is preferred. The starch may be processed starch or unprocessed starch. The total amount of the cereal flour and starch in the dusting powder is usually preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more. The dusting powder may further contain bread crumbs, etc.

[0020] In the first step of the present invention, a primary batter having a viscosity of 2 to 60 Pa·s is applied to unheated seafood. When the viscosity of the primary batter is at least a certain level, the oil-blending in the first step is likely to form a highly waterproof film, and when combined with the coating of the secondary batter, the filling is likely to be prevented from hardening even when stored for a long time in a hot showcase. When the viscosity of the primary batter is at least a certain level, a highly waterproof coating can be formed even when the viscosity of the secondary batter is suppressed, so that the shape of the oil-blended seafood frozen food is likely to be stable, and the shape of the oil-blended food made from this is also likely to be stable. Furthermore, when the viscosity of the primary batter is at most a certain level, a coating that conforms to the surface shape of the seafood can be formed, so that the shape of the oil-blended seafood frozen food and the oil-blended food made from this can be easily improved. In addition, the amount of bread crumbs and the secondary batter can be easily adjusted to an appropriate amount, which can lead to improved appearance and improved taste and texture of the coating. In terms of preventing hardening of the filling and achieving a good shape, the viscosity of the primary batter is particularly preferably 6 to 43 Pa·s, more preferably 7 to 40 Pa·s, even more preferably 7.5 to 35 Pa·s, and particularly preferably 8 to 30 Pa·s. The viscosity may be measured at any temperature between 23.0 and 26.0° C., and can be measured by the method described in the Examples below. The viscosity of the primary batter can be adjusted within the above range by adjusting the composition of the raw material flour and the amount of water added. Hot showcases are also called heated fixtures or hotters.

[0021] The primary batter is preferably prepared by mixing 140 to 240% by mass of water with respect to the raw material flour. By configuring in this way, the moisture content in the coating of the oil-prepared food obtained by oil-preparing the frozen seafood food for oil-preparation of the present invention can be relatively high, and this makes it easier to prevent the filling from becoming hard even when the obtained oil-prepared food is stored for a long time in a hot showcase. From this perspective, the primary batter is more preferably prepared by mixing 150 to 220% by mass of water with respect to the raw material flour, and particularly preferably prepared by mixing 160 to 210% by mass of water. This water content is preferable because it tends to give the batter a good texture even after long-term storage in a hot showcase. In order to prepare a batter having the above viscosity and the above amount of water to be added, it is preferable to use a thickening agent.

[0022] The composition of the primary batter may include grain flour, starch, seasonings (salt, sugars, spices, amino acids, etc.), protein materials (egg white powder, milk protein, vegetable protein, etc.), fats and oils (animal fats and oils, vegetable fats and oils, etc.), emulsifiers (glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, etc.), leavening agents (baking powder, etc.), thickeners (gelatin, agar, alginic acid, carboxymethylcellulose, methylcellulose, gum arabic, curdlan, carrageenan, xanthan gum, locust bean gum, guar gum, gellan gum, tamarind seed gum, pectin, etc.), etc. These may be used alone or in combination of two or more kinds.

[0023] For example, raw flour compositions for preparing the primary batter include, but are not limited to, the following compositions: Grain flour: preferably 70% by mass or more, more preferably 75 to 95% by mass. Starch: preferably 0 to 10% by mass, more preferably 1 to 8% by mass. Protein material: preferably 0 to 10% by mass, more preferably 0.2 to 6% by mass. Emulsifier: preferably 0 to 5% by mass, more preferably 0.2 to 3% by mass. Swelling agent: preferably 0 to 5 mass %, more preferably 0.2 to 3 mass %. Fats and oils: preferably 0 to 7% by mass, more preferably 0.2 to 4% by mass. Thickener: preferably 0 to 3 mass %, more preferably 0.3 to 1.2 mass %.

[0024] The primary batter may be applied to the fish or shellfish so as to cover only a part of it, but it is preferable to apply the batter so as to cover the whole of the fish or shellfish, since this improves the shape of the fish or shellfish. However, for example, in the case of horse mackerel or shrimp, the tail part may not be covered (the same applies when the secondary batter is applied). After the primary batter is applied to the seafood, a blender may be applied to the surface of the batter coating made of the applied primary batter, and then the first step of oil preparation may be performed. In this way, even if a low-viscosity primary batter is used, dripping is unlikely to occur, and the oil preparation in the first step is likely to form a film that has a good shape and can suppress moisture migration, which is thought to make it easier to suppress hardening of the filling and to make the shape of the oil-treated food obtained by the present disclosure good. Examples of blenders include bread crumbs such as cracker-type bread crumbs, roasted-type bread crumbs, extruder-type bread crumbs, or electrode-type bread crumbs, wheat flour, starch, corn starch, and powdered oil and fat, and a mixture of powdered oil and fat and wheat flour and / or starch may also be used. Among them, a mixture of powdered oil and fat and wheat flour and / or starch is preferable in that it prevents dripping of the primary batter, makes it easy to adjust the final amount of coating, and makes it easy to improve the shape of the oil-treated food.

[0025] The first step of oiling is preferably performed at 160 to 185° C., in that it is easy to form an oiled coating that can suppress moisture transfer and the temperature of the center of the filling can be heated to 75° C. or higher, and more preferably at 165 to 180° C. Furthermore, the first step of oiling is preferably performed for 1 to 9 minutes, in that it fixes the coating and prevents burning, more preferably for 2 to 8 minutes, and even more preferably for 3 to 7 minutes.

[0026] The primary batter is preferably applied to the seafood so that the coating rate of the primary batter is 65% by mass or less, more preferably 15 to 60% by mass, even more preferably 18 to 55% by mass, and particularly preferably 20 to 48% by mass. This is because the coating rate within the above range makes it easier to achieve both the effect of improving the shape and the effect of inhibiting hardening of the filling. The primary batter coating rate here refers to an amount including the coating powder when dusting flour is used. Also, when a blender is used, it refers to an amount including the amount of the blender. When a soaking treatment with a soaking liquid is performed before the primary batter, the amount does not include the soaking liquid.

[0027] A second step is then carried out in which a secondary batter is applied to the seafood after the first step. From the viewpoint of ease of process control, the seafood may be frozen or refrigerated after the oil preparation in the first step and before the application of the secondary batter in the second step. Alternatively, the seafood that has been subjected to the first step may be refrigerated only without freezing before the secondary batter is applied. From the standpoint of hygiene management, it is preferable to apply the secondary batter when the seafood product temperature is -20 to 20°C.

[0028] In the second step, a secondary batter having a viscosity of 1 to 30 Pa·s is applied to the battered seafood after the first step. For example, it is preferable to apply the secondary batter so as to entirely cover the seafood fried in the primary batter. By having a viscosity of a certain level or higher, when the secondary batter is adjusted with oil, a film having moisture migration inhibiting properties is easily obtained, and hardening during storage in a hot showcase is easily inhibited. In particular, in the secondary process, breadcrumbs are easily attached, and a layer of coating having moisture migration inhibiting properties is easily formed. Furthermore, by having a viscosity of a certain level or lower, when the secondary batter is adjusted with oil, it is easy to obtain an oil-adjusted food product having a good shape. From these points of view, it is more preferable that the viscosity of the secondary batter is 1.4 to 24 Pa·s, particularly preferably 1.9 to 20 Pa·s, and especially preferably 2.2 to 15 Pa·s. The viscosity of the secondary batter may be measured at any temperature between 23.0 and 26.0° C., and can be measured by the method described in the Examples below. The viscosity of the secondary batter can be adjusted to the above range by adjusting the composition of the raw material flour and the amount of water added.

[0029] It is preferable that the ratio (V1 / V2) of the viscosity V1 of the primary batter to the viscosity V2 of the secondary batter be more than 0.1 and not more than 35, in order to easily obtain an oil-based food product with a good shape and in which hardening of the filling is suppressed, and a ratio of 1 or more and 20 or less is preferable.

[0030] The secondary batter is preferably prepared by mixing 160 to 360% by mass of water with respect to the raw material flour. By configuring in this way, the moisture content in the coating of the oil-prepared food obtained by oil-preparing the frozen fish and shellfish food of the present invention can be relatively high, which makes it easier to prevent the filling from becoming hard even when stored for a long period of time in a hot showcase. From this perspective, the primary batter is more preferably prepared by mixing 170 to 350% by mass of water with respect to the raw material flour, and particularly preferably prepared by mixing 180 to 340% by mass of water. This water content is preferable because it tends to give the batter a good texture even after long-term storage in a hot showcase.

[0031] The composition of the raw material flour in the secondary batter can be the same as that of the primary batter. All of the above-mentioned items regarding the composition of the raw material flour for the primary batter can be applied.

[0032] It is preferable that the raw material flour of the first batter and the raw material flour of the second batter have the same composition. This makes it easier to obtain a sense of unity of the batter due to the affinity between the batters, which leads to a good texture of the batter. Examples of the raw material flour of the first batter and the raw material flour of the second batter having the same composition include a case where both the first batter and the second batter contain a protein material, and a case where both the first batter and the second batter contain a processed starch. When both the first batter and the second batter contain a protein material, the difference in the content ratio of the protein material in the raw material flour of both batters (unit: mass%) is preferably 50% or less, more preferably 30% or less, and particularly preferably 20% or less, compared to the average value of the content ratio of the protein material in the raw material flour of the first batter and the second batter (unit: mass%) (the total value of the content of the protein material in the raw material flour of the first batter and the second batter divided by 2). The same applies when both contain processed starch.

[0033] It is preferable to apply bread crumbs to the coating after the secondary batter is applied, since this method can easily achieve an appropriate amount of bread crumbs and improve the appearance. The bread crumbs may be fresh bread crumbs or dried bread crumbs. There is no particular restriction on the particle size or production method, and any type can be used. As the production method, any of baked bread crumbs, extruder bread crumbs, cracker bread crumbs, and electrode bread crumbs can be used. There is no particular restriction on the particle size, and bread crumbs with a general particle size of 2 to 18 mm can be used.

[0034] After the above operations, the frozen seafood food to be prepared in oil is frozen to obtain the frozen seafood food to be prepared in oil of this embodiment.

[0035] In the process for producing the frozen seafood food to be seasoned with oil according to the present invention, a batter other than the first batter and the second batter may be used, but it is preferred to use only the first batter and the second batter.

[0036] The final coating ratio B of the oil-mixed seafood frozen food is preferably less than 70% by mass, more preferably 30% by mass to 65% by mass, and particularly preferably 40% by mass to 60% by mass. The final coating ratio B in this range is preferable because it is easy to obtain an oil-mixed food with a good shape and suppressed hardening of the filling.

[0037] The ratio (A / B) of the primary batter coating ratio A to the final coating ratio B of the fried seafood frozen food is preferably 0.30 to 0.80, more preferably 0.35 to 0.80, even more preferably 0.40 to 0.80, even more preferably 0.45 to 0.70, and particularly preferably 0.50 to 0.60. The final coating ratio B in this range is preferable because it is easy to obtain fried foods with good shape and suppressed hardening of the filling.

[0038] The processed food obtained in the present invention is appropriately fried with oil. The fried food is preferably fried while still in a frozen state, from the viewpoints of stabilizing the quality after frying and preventing burning. EXAMPLES

[0039] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. In addition, "%" in Table 1 means "% by mass" unless otherwise specified.

[0040] (Examples 1, 3 to 6, Comparative Example 1) (1) Preparation of immersion solution A soaking liquid was prepared by mixing 10% by mass of reduced starch syrup, 10% by mass of liquid vegetable oil, 76% by mass of water, 1% by mass of yeast preparation, 1% by mass of salt, and 2% by mass of sodium bicarbonate. The yeast preparation used was a yeast cell powder under the trade name "Moistex" manufactured by Fuji Food Industry Co., Ltd. Moistex was prepared by heat-sterilizing and drying yeast cells (yeast cell walls, cell membranes, and other yeast skeletal parts) after extracting yeast extract from yeast cells.

[0041] (2) Immersion treatment Unheated horse mackerel (split open along the back) was mixed with 100 parts by mass of soaking liquid for every 100 parts by mass of the horse mackerel, and the horse mackerel was soaked in the soaking liquid for 2 hours at a temperature above 0°C and below 4°C.

[0042] (3) Covering with clothing The first batter and the second batter were prepared by adding water to and mixing the raw material flour having the composition shown in Table 1 at the water content shown in Table 1. The commercially available tempura flour used in Example 6 was "Nissin Tips No Need Tempura Flour Agejozu" manufactured by Nisshin Flour Milling Welna.

[0043] (4) Measurement of viscosity of the first batter and the second batter A Viscometer VT-06 manufactured by Rion Co., Ltd. was used. The rotor used was No. 1 in Examples 1, 2, 4, 5, and 6 and Comparative Example 1, No. 2 in Comparative Example 2, and No. 3 in Example 3.

[0044] (pre-process) After soaking in the soaking liquid, the horse mackerel is placed on a metal colander, drained, and the initial weight (W 0 ) was measured. (1st step) After the weight was measured, the horse mackerel was coated with flour, then immersed in the first batter and fried at 170° C. for 4 minutes. After the fried horse mackerel was cooled to room temperature, the weight W 1 The weight W 1 and W 0 The coating rate of the first batter was calculated using the following formula. Dressing rate by first batter = (W 1 -W 0 ) / W 1 ×100(%)

[0045] The dusting powder used was composed of 42% starch by mass, 37% wheat flour by mass, and the remainder breadcrumbs.

[0046] (2nd process) After weighing, the horse mackerel (-15°C) was immersed in the secondary batter to coat it, and then breadcrumbs (a mixture of baked breadcrumbs and electrode-type breadcrumbs, 8 mm in grain size) were applied and frozen. 2 The weight was measured and the final coating rate was measured. Final clothing rate=(W 2 -W 0 ) / W 2 ×100(%) By the above steps, a frozen seafood food for seasoning with oil was obtained.

[0047] Example 2 In the first step, after the first batter was applied, cracker-type breadcrumbs were further applied to the batter-coated horse mackerel and oiled. Except for this, the frozen food was obtained in the same manner as in Example 1.

[0048] Comparative Example 2 This comparative example was the same as Example 1 except that in the first step, the water content of the primary batter was set to about the same mass as the raw material flour. When the primary batter coating rate was measured in the first step, it was 70%, which was not viable as a product, so further evaluation was not performed.

[0049] (evaluation) The obtained frozen food was frozen and stored at -18°C for 31 days, and then fried at 180°C for 2.5 minutes from the frozen state to obtain fried horse mackerel. The obtained fried horse mackerel was stored in a hot short case with an internal temperature of 80°C for 8 hours, and then the texture, shape, and breadcrumb adhesion were evaluated. Note that the "normal fried horse mackerel" below refers to fried horse mackerel that has been fried for about 30 minutes at room temperature after being coated with flour, batter, and breadcrumbs and fried on uncooked horse mackerel. Note that the texture of the batter in Examples 5 and 6 and Comparative Example 1 was not evaluated.

[0050] <Evaluation of the firmness of the filling (horse mackerel)> A: It is the same as regular fried horse mackerel. B: The filling is harder than regular fried horse mackerel, but within the acceptable range. C: The filling is hard and not suitable for eating.

[0051] <Shape evaluation> A: No abnormalities in shape are observed, or even if they are observed, they are barely noticeable and within the acceptable range. B: The batter has caused the shape to become abnormal, and the appearance is different from that of regular fried horse mackerel, so it cannot be recognized as a product.

[0052] <Appearance evaluation regarding adhesion of bread crumbs> A: The bread crumbs adhere to the surface to a moderate degree. B: The amount of bread crumbs attached is less or more than appropriate.

[0053] <Texture evaluation of batter> A: It is either the same quality as regular fried horse mackerel or slightly harder. B: The batter is harder than regular fried horse mackerel, but it is generally edible. C: The batter is hard and feels strange when eating.

[0054] (Horse mackerel) [Table 1]

[0055] As shown in Table 1, the frozen seafood foods for cooking with oil of Examples 1 to 6, which used two types of batters that met the specified viscosity, maintained the softness of the filling and maintained a good shape even when stored for a long period of time in a hot showcase. In contrast, Comparative Example 1, in which the viscosity of the primary batter was greater than 60 Pa s, was inferior in shape evaluation. Also, Comparative Example 2, in which the viscosity of the primary batter was significantly greater than 60 Pa s, had too high a coating rate with the primary batter and was not viable as a product.

[0056] (Example 7, Comparative Example 3) Except for using unheated jumbo squid fillets (20 g per piece) instead of unheated horse mackerel (split open along the back), Example 7 and Comparative Example 3 were carried out in the same manner as Example 1 and Comparative Example 1, respectively, to obtain frozen seafood foods for oil preparation, in which (1) preparation of the soaking liquid, (2) soaking treatment, (3) coating with batter, and (4) measurement of viscosity of the first batter and the second batter and coating were carried out. The obtained frozen seafood food for cooking in oil was fried in oil at 180° C. for 2 minutes and 30 seconds while still in the frozen state. The obtained fried seafood frozen foods were evaluated for texture, shape, and breadcrumb adhesion according to the above-mentioned evaluation criteria after frying in both Example 7 and Comparative Example 3. In addition, the fried seafood frozen foods were stored in a hot short case container at an internal temperature of 80° C. for 8 hours, and then evaluated for texture, shape, and breadcrumb adhesion according to the above-mentioned evaluation criteria. The results are shown in Table 2.

[0057] (Bigfin reef squid) [Table 2]

[0058] As shown in Table 2, Example 7, which corresponds to the present invention, had superior batter texture, shape, etc., after 8 hours at 80°C after the oil was added, compared to Comparative Example 3, in which the viscosity of the primary batter was greater than 60 Pa·s.

Claims

1. A first step of battering seafood with a primary batter containing cereal flour; A method for producing a frozen seafood food for oiling, comprising: a second step of applying a secondary batter containing cereal flour to the oiled seafood and freezing the seafood without oiling; The viscosity of the primary batter is 2 to 60 Pa·s; The method for producing a frozen seafood food for use in oil-mixing, wherein the viscosity of the secondary batter is 1 to 30 Pa·s.

2. The method for producing a frozen seafood food for cooking with oil according to claim 1, wherein the coating rate of the primary batter is 65 mass% or less.

3. 3. The method for producing a seafood frozen food to be fried according to claim 1 or 2, wherein in the second step, the secondary batter is applied, followed by breadcrumbs, and then the food is frozen without being fried.

4. The primary batter is prepared by mixing a raw material flour containing cereal flour with 140 to 240% by mass of water relative to the raw material flour, The method for producing a seafood frozen food for oil preparation according to claim 1 or 2, wherein the secondary batter is prepared by mixing a raw material flour containing grain flour with 160 to 360% by mass of water relative to the raw material flour.

5. 3. The method for producing a seafood frozen food to be prepared in oil according to claim 1, wherein the seafood frozen food to be prepared in oil is used for storage in a hot showcase after being prepared in oil.

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