Frozen seafood food for oil mixing and its manufacturing method

Abstract

To provide seafood frozen food for deep frying, excellent in quality keeping after oil cooking, and excellent in appearance, texture and taste.SOLUTION: There is provided seafood frozen food for deep frying including: non-heated seafood; flour for coating the seafood, and including in total, 0.1 to 7.0 mass% of organic acid and / or organic salt; and a batter coating for coating the seafood which is covered with the flour, the batter coating including bread crumb including the organic acid and / or organic salt. The bread crumb includes preferably, 0.1 to 4.0 mass% of organic salt, and further includes 0.01 to 0.5 mass% of organic acid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a frozen fish and shellfish food to be seasoned with oil and a method for producing the same. [Background technology]

[0002] In recent years, there has been an increasing demand for food shelf life, and this also applies to fried foods. Organic acids and organic acid salts, such as sodium acetate and fumaric acid, are widely used as shelf life enhancers. In fried foods, shelf life enhancers have traditionally been added to batter liquid or dusting powder to improve the shelf life of oil-mixed products (e.g., Patent Document 1). Patent Document 1 describes the shelf life enhancer as follows: "When the powdered shelf life enhancer for fried foods of the present invention is added to dusting powder, the amount added is approximately 10 to 30% by weight, preferably 15 to 25% by weight, based on the total amount" (

[0039] ). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2018-064520 A Summary of the Invention [Problem to be solved by the invention]

[0004] In recent years, food cost consciousness has been increasing, and the demand for long shelf life is also increasing. Frozen seafood foods for cooking in oil, which are made by coating ingredients with batter or the like and then freezing them, are cooked in stores and sold, but at that time, they are required to have a long shelf life. By using a large amount of a shelf-life enhancing agent in the batter, dusting powder, or soaking liquid for pre-treating ingredients, the shelf life of the resulting oil-based food can be improved. However, the inventors have found that excessive use of shelf life enhancing agents in the production of frozen seafood foods to be seasoned with oil can result in deterioration of food quality, such as deterioration in appearance, taste and texture.

[0005] An object of the present invention is to provide a technique for obtaining a frozen seafood food to be prepared in oil, which has an excellent shelf life after preparation in oil and has a good appearance, taste and texture. [Means for solving the problem]

[0006] The present invention has been found to solve the above problems, and comprises a coating powder for coating the seafood and having an organic acid and / or an organic acid salt content of 0.1 to 7.0% by mass in total; A coating covering the seafood coated with the dusting flour; The present invention provides a frozen seafood food for seasoning with oil, wherein the coating comprises breadcrumbs containing an organic acid and / or an organic acid salt.

[0007] The present invention also provides a method for preparing a food product by coating uncooked seafood with a dusting powder having a total amount of an organic acid and / or an organic acid salt of 0.1 to 7.0% by mass; The present invention provides a method for producing a frozen seafood food for use in cooking with oil, the method comprising the step of coating the seafood coated with the dusting flour with a batter having breadcrumbs containing an organic acid and / or an organic acid salt. Effect of the Invention

[0008] According to the present invention, it is possible to provide a frozen seafood food for preparation in oil, which has an excellent shelf life after preparation in oil and has good appearance, taste and texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will now be described based on its preferred embodiments. The present invention relates to a method for preparing a food product comprising the steps of: (a) coating uncooked seafood with a dusting powder having a total amount of an organic acid and / or an organic acid salt of 0.1 to 7.0% by mass; A coating covering the seafood coated with the dusting flour; The coating is a frozen seafood food for use in cooking with oil, the coating having breadcrumbs containing an organic acid and / or an organic acid salt.

[0010] The present inventors have discovered that when using conventional shelf-life agents containing organic acids and / or organic acid salts to extend the shelf life of fried seafood frozen foods, which are made by coating uncooked seafood with batter and then freezing it, problems can arise such as the fried product becoming burnt, tasting sour, and the texture of the meat and batter becoming hard. As a result of further investigation, the present inventors have found that by incorporating an organic acid and / or an organic acid salt into bread crumbs and using this in combination with a dusting powder containing an organic acid and / or an organic acid salt under specific conditions, it is possible to obtain a shelf life effect equivalent to that of conventional methods, even if the amount of the shelf life agent in the dusting powder is reduced, and it is also possible to suppress surface scorching and sourness and improve the texture of the meat and coating compared to conventional methods.

[0011] The reason why the present invention provides the above-mentioned effects is not clear, but the following is thought to be the reason. In conventional seafood frozen foods to be mixed with oil, if the dusting powder contains a large amount of organic acid and / or organic acid salt, the presence of the organic acid and / or organic acid salt may cause the seafood to drip water containing amino acids during freezing and thawing, which may migrate to the surface of the seafood frozen foods to be mixed with oil during freezing and thawing, and may cause a Maillard reaction between the amino acids and the sugars in the bread crumbs or batter during the mixing with oil. This may cause the seafood to burn easily during the mixing with oil, and the seafood may lose moisture easily, which may lead to a hard texture. In addition, when the dusting powder contains a high concentration of organic acid and / or organic acid salt, it is thought that the sourness is more likely to be felt when eaten. In addition, the reason why the coating of conventional frozen seafood foods for cooking in oil feels hard when eaten is thought to be because the dusting flour, etc., contains a large amount of organic acids and / or organic acid salts, which accelerates dehydration during heating.

[0012] In contrast, bread crumbs are the furthest away from seafood among the components of the coating, so even if organic acids and / or organic acid salts are added to bread crumbs, dripping is unlikely to occur. Also, even if the total amount of organic acids and / or organic acid salts used in the frozen seafood food to be seasoned with oil is the same, it is possible to prevent the dusting powder from containing high concentrations of organic acids and / or organic acid salts, which is thought to make it easier to prevent sourness. Furthermore, in the present invention, the hard texture of the coating is suppressed because the amount of organic acid and / or organic acid salt in the dusting flour is small, which suppresses dehydration during heating. It is even more advantageous if the amount of organic acid and / or organic acid salt in the soaking liquid is also below a certain level.

[0013] In the present invention, the bread crumbs contain organic acids and / or organic acid salts. Since the bread crumbs are located on the outermost side of the batter, they can effectively achieve bacteriostasis. In addition, since the bread crumbs occupy a relatively large amount of the batter, even if a low concentration of organic acid and / or organic acid salt is used, a certain amount of the shelf life agent can be used, effectively achieving bacteriostasis, and there is little effect on the taste and texture. For these reasons, by incorporating organic acids and / or organic acid salts into the bread crumbs, the amount of organic acid and / or organic acid salt in the dusting powder can be reduced, so that the dripping of seafood caused by the presence of organic acids and / or organic acid salts during the freezing and thawing process can be suppressed, and deterioration of the seafood flesh can be easily prevented. For this reason, it is considered that the proliferation of bacteria in seafood can also be easily suppressed, and the shelf life effect of the organic acids and / or organic acid salts can be fully exhibited.

[0014] 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 smelt, golden smelt, silver-stripe round herring, croaker, flathead, salmon (including Atlantic salmon, trout salmon, and coho salmon), mackerel, shark, pacific saury, Spanish mackerel, Examples of fish include halfbeak, grass carp, silver carp, pangasius, flounder, loach, sea bass, 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, corbicula, clams, scallops, and ark shells. Examples of crustaceans include shrimp, crabs, and mantis shrimp. Examples of cephalopods include squid and octopus.

[0015] Among these, the use of crustaceans, particularly shrimp, is preferred in order to enhance the shelf life improving effect of the present invention achieved by combining the bread crumbs with the organic acid and / or organic acid salt in the dusting powder.

[0016] "Unheated" preferably means that the product has not been subjected to a heat treatment at 60°C or higher for 10 minutes or longer, and more preferably that the product has not been subjected to a heat treatment at 50°C or higher for 5 minutes or longer.

[0017] The seafood is covered with a dusting powder that contains an organic acid and / or an organic acid salt to extend its shelf life. Organic acids contained in the dusting powder include acetic acid (including glacial acetic acid), fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, sorbic acid, etc., and from the viewpoints of shelf life and meat quality, one or more selected from acetic acid, malic acid, adipic acid, and citric acid are preferred.

[0018] The organic acid contained in the dusting powder may or may not be coated with wax or hardened oils and fats, but it is preferable that it is not coated with wax or hardened oils and fats in order to easily exert the shelf life improving effect. Specifically, "not coated with wax or hardened oils and fats" means that an active coating process has not been performed, and that an active coating process has not been performed in which the organic acid is mixed with wax or hardened oils and fats heated to a melting point or higher. In addition, if the organic acid inevitably comes into contact with wax or hardened oils and fats during the manufacturing process of the seafood frozen food for oil preparation, this does not correspond to "not coated with wax or hardened oils and fats". Specific examples of wax or hardened oils and fats will be described later.

[0019] Examples of organic acid salts contained in the dusting powder include alkali metal salts of acetic acid (including glacial acetic acid), fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, sorbic acid, etc., specifically sodium salts and potassium salts. Among these, the inclusion of sodium acetate is preferred because of its high shelf life improving effect.

[0020] When the dusting powder contains an organic acid and / or an organic acid salt, the total amount is 0.1 to 7.0% by mass, preferably 0.2 to 5.5% by mass, more preferably 0.3 to 5.0% by mass, even more preferably 0.4 to 4.5% by mass, even more preferably 0.5 to 4.2% by mass, particularly preferably 0.6 to 3.7% by mass, and most preferably 0.7 to 3.3% by mass. By keeping the amount within this range, effects such as shelf life, texture, taste, and prevention of burning can be effectively achieved.

[0021] In order to further enhance the above effects, when an organic acid is contained in the dusting powder, it is preferably contained in an amount of 0.05 to 2.0 mass%, more preferably 0.07 to 1.5 mass%, even more preferably 0.1 to 1.0 mass%, and most preferably 0.1 to 0.9 mass%. When an organic acid salt is contained in the dusting powder, it is preferably contained in an amount of 0.05 mass% or more, more preferably 0.2 to 5.0 mass%, even more preferably 0.3 to 4.5 mass%, even more preferably 0.4 to 4.0 mass%, particularly preferably 0.5 to 3.5 mass%, and particularly preferably 0.7 to 3.0 mass%.

[0022] 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 either processed or unprocessed. Hereinafter, starch and cereal flour are collectively referred to as "starchs".

[0023] As described above, in the present invention, the bread crumb contains an organic acid and / or an organic acid salt.

[0024] Examples of organic acid salts that can be contained in bread crumbs include the same organic acid salts that can be contained in dusting powder, and sodium acetate is particularly preferred from the standpoint of shelf life. Organic acids that can be contained in bread crumbs include the same organic acids as those contained in dusting powder, and fumaric acid is particularly preferred because it lowers the pH after mixing with oil and has a high shelf life.

[0025] When an organic acid salt is contained in bread crumbs, the organic acid salt is preferably contained in the bread crumbs at 0.1 to 4.0 mass%, more preferably 0.2 to 3.0 mass%, even more preferably 0.3 to 2.0 mass%, even more preferably 0.4 to 1.7 mass%, and particularly preferably 0.5 to 1.4 mass%. In the case of fresh bread crumbs, the bread crumbs preferably contain 0.1 to 4.0 mass% of an organic acid salt, more preferably 0.2 to 3.0 mass%, even more preferably 0.3 to 2.0 mass%, even more preferably 0.4 to 1.7 mass%, and particularly preferably 0.5 to 1.4 mass%. In the case of dried bread crumbs, the organic acid salt is preferably contained in an amount of 0.1 to 4.0 mass%, more preferably 0.2 to 3.0 mass%, even more preferably 0.3 to 2.0 mass%, even more preferably 0.4 to 1.7 mass%, and particularly preferably 0.5 to 1.4 mass%.

[0026] Furthermore, when an organic acid is added to the bread crumbs, it is preferable that the organic acid be contained in the bread crumbs at 0.01 to 0.5 mass%, more preferably 0.01 to 0.3 mass%, even more preferably 0.02 to 0.2 mass%, even more preferably 0.03 to 0.15 mass%, even more preferably 0.04 to 0.12 mass%, and most preferably 0.05 to 0.12 mass%. When the bread crumbs are dried bread crumbs, the organic acid is preferably contained in an amount of 0.01 to 0.5 mass%, more preferably 0.01 to 0.3 mass%, even more preferably 0.02 to 0.2 mass%, even more preferably 0.03 to 0.15 mass%, even more preferably 0.04 to 0.12 mass%, and most preferably 0.05 to 0.12 mass%. Furthermore, when the bread crumbs are fresh bread crumbs, the organic acid is preferably contained in an amount of 0.01 to 0.5% by mass, more preferably 0.01 to 0.3% by mass, even more preferably 0.02 to 0.2% by mass, even more preferably 0.03 to 0.15% by mass, even more preferably 0.04 to 0.12% by mass, and most preferably 0.05 to 0.12% by mass.

[0027] By incorporating the organic acid and / or organic acid salt in the bread crumbs in the amounts described above, an excellent shelf life improving effect can be achieved in the frozen seafood food to be seasoned with oil.

[0028] The amount of organic acid salts and organic acids in bread crumbs can be measured by the following method. In the following, a method for quantifying the amount of sodium acetate as the amount of organic acid salt is described, and a method for quantifying fumaric acid as the amount of organic acid is described, but other organic acids and organic acid salts can also be measured based on the following method and common general technical knowledge.

[0029] (Method for measuring sodium acetate content) Weigh out a specified amount of breadcrumbs (3-5g), add 5ml of 5% aqueous perchloric acid solution and an appropriate amount of water, and shake for 10 minutes to extract acetic acid. Then, adjust the volume to 50ml, filter, and dilute the resulting liquid if necessary, and then subject it to HPLC measurement under the following conditions. The amount of sodium acetate is calculated from the amount of acetic acid (root) obtained. HPLC measurement conditions HPLC: Shimadzu LC-20AD Column: Shodex-RSpak KC-811 x 2, φ8.0 mm x 300 mm (Showa Denko) Column temperature: 40℃ Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation) Mobile phase: 3mmol / L, perchloric acid Reaction solution: 0.2mmol / L bromothymol blue containing 15mmol / L disodium hydrogen phosphate solution Flow rate: Mobile phase 1.0ml / min, reaction solution 1.4ml / min Measurement wavelength: 445nm Injection volume: 20μL

[0030] (Method of measuring fumarole amount) When the organic acid is fumaric acid, the amount of the fumaric acid can be measured by obtaining a measurement sample in the same manner as described above (method for measuring the amount of sodium acetate) and subjecting the sample to HPLC under the following conditions. HPLC: Shimadzu LC-20AD Column: Shodex-RSpak KC-811 x 2, φ8.0 mm x 300 mm (Showa Denko) Column temperature: 40℃ Detector: UV-visible spectrophotometer SPD-20AV (Shimadzu Corporation) Mobile phase: 3mmol / L, perchloric acid Flow rate: Mobile phase 1.0ml / min Measurement wavelength: 220nm Injection volume: 20μL

[0031] The bread crumbs are preferably produced by a process of adding an organic acid coated with wax or hardened fat to bread dough as a raw material bread, which has the advantage that the organic acid coated with wax or hardened fat does not inhibit yeast fermentation.

[0032] Examples of waxes include carnauba wax, rice bran wax, candelilla wax, beeswax, sugarcane wax, and Japan wax. Among these, carnauba wax is preferred because it has little odor. Examples of hardened oils and fats include hardened rapeseed oil, hardened soybean oil, hardened palm oil, hardened beef tallow oil, hardened coconut oil, and hardened fish oil. The waxes and hardened oils and fats may be used alone or in combination of two or more. Among these, in the present invention, it is preferable to use wax, and it is particularly preferable to use rice wax. The melting point of the wax and hardened fat or oil is preferably 65° C. or higher, and more preferably 70° C. or higher.

[0033] The coating with the organic acid wax or hardened fat or oil is not particularly limited, and can be carried out by known methods such as a spray-drying method, a coating pan method, an air suspension coating method, a vacuum deposition coating method, an electrostatic coalescence method, or a melting, dispersion, and cooling method.

[0034] From the viewpoints of availability and enhancing the effect of preventing scorching, the sugar content in the raw flour (components other than the liquid) of bread crumbs is preferably 5.0% by mass or less, more preferably 3.0% by mass or less, and even more preferably 1.5% by mass or less. The sugars referred to here include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, lactose, enzyme-saccharified starch syrup, reduced starch syrup, sucrose-bound starch syrup, oligosaccharides, reduced sugar polydextrose, reduced lactose, reduced starch syrup, sorbitol, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and the like, and one or more selected from these can be used. The bread crumbs may or may not contain fat or oil. As the main component of bread crumbs, starches are usually used, and it is preferable to use cereal flour. The main component refers to a material that accounts for 70% by mass or more of the raw material powder. As the cereal flour, wheat flour and the like can be used, and wheat flour is preferable. The starch may be either processed starch or unprocessed starch. In the following examples and comparative examples, bread crumbs containing wheat flour as the main component are used.

[0035] The seafood covered with the dusting powder and breadcrumbs may contain an amount of organic acid and / or organic acid salt not contained in the dusting powder and breadcrumbs, which further improves the shelf life of the seafood.

[0036] An example of adding an organic acid and / or an organic acid salt not contained in dusting powder or breadcrumbs to seafood is a case in which the seafood is soaked in a soaking liquid containing an organic acid and / or an organic acid salt before the dusting powder is applied.

[0037] In this case, the types and preferred ones of the organic acid and / or organic acid salt to be contained in the seafood are the same as those of the organic acid and / or organic acid salt to be contained in the dusting powder. The organic acid to be contained in the seafood by the immersion treatment before being covered with the dusting powder is preferably not covered with wax or hardened oils and fats, since this makes it easier to exert the shelf life improving effect.

[0038] From the standpoint of excellent shelf life effect, and excellent effects in terms of texture, taste, and prevention of burning, the total amount of organic acid and / or organic acid salt in the soaking liquid is preferably 2.0 mass% or more and 9.0 mass% or less, more preferably 3.0 mass% or more and 8.0 mass% or less, even more preferably 3.5 mass% or more and 7.0 mass% or less, even more preferably 3.7 mass% or more and 6.5 mass% or less, and particularly preferably 3.8 mass% or more and 5.8 mass% or less.

[0039] When the soaking liquid contains an organic acid, the amount of the organic acid in the soaking liquid is preferably 0.05% by mass or more in terms of improving shelf life and soaking effect, and is preferably 2.0% by mass or less in terms of preventing burning and improving taste and texture. From this viewpoint, the amount of the organic acid in the soaking liquid is more preferably 0.1% by mass or more and 1.6% by mass or less, and particularly preferably 0.2% by mass or more and 1.2% by mass or less.

[0040] The amount of the organic acid salt in the soaking liquid is preferably 1.95% by mass or more in terms of improving shelf life and soaking effect, and is preferably 7.0% by mass or less in terms of preventing burning and improving taste and texture. From these viewpoints, the amount of the organic acid salt in the soaking liquid is more preferably 2.5% by mass to 6.0% by mass, and particularly preferably 3.5% by mass to 5.5% by mass.

[0041] The soaking liquid preferably contains liquid oil. In this case, the seafood contains an organic acid and / or an organic acid salt and is coated with the liquid oil, and is then coated with the dusting powder in this state.

[0042] When seafood is coated with a liquid oil not derived from seafood, it is preferable because it is easier to improve the shelf life of the seafood frozen food to be oiled after being oiled, and it is easier to prevent burning and improve the texture, etc. This is because when seafood is coated with liquid oil, it is easier to suppress the seepage of water and organic matter from the seafood during freezing and thawing. The seafood may be entirely or partially covered with the liquid oil. In order to cover the unheated seafood with the liquid oil, the unheated seafood may be immersed in an immersion liquid containing the liquid oil.

[0043] Liquid fats and oils are fats and oils that are liquid at 25°C. Specific examples of the liquid fats and oils used in the present invention include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, linseed oil, the low melting point fraction of palm oil, olive oil, and sesame oil. As liquid fats and oils, soybean oil, rapeseed oil, cottonseed oil, and corn oil are preferred in terms of flavor and taste. The rising melting point of the liquid fats and oils is preferably 20°C or lower, more preferably 10°C or lower. The slip melting point can be determined, for example, by the slip melting point measurement method, Standard Methods for Analysis of Fats, Oils and Related Materials (I), 1996 Edition, 2.2.4.2-1996, established by the Japan Oil Chemists' Society.

[0044] The amount of liquid oil in the soaking liquid is preferably 5.0% by mass or more in terms of ease of preventing burning and improving texture, and is preferably 20.0% by mass or less in terms of economy because increasing the amount of liquid oil beyond this amount does not prevent burning. From this viewpoint, the amount of liquid oil in the soaking liquid is more preferably 8.0% by mass or more and 16.0% by mass or less.

[0045] In the present invention, it is preferable to add sugar alcohol to seafood in order to further enhance the effect of preventing the seafood from burning. As sugar alcohol, reduced maltose, reduced starch syrup, xylitol, erythritol, sorbitol, mannitol, lactitol, and xylobiitol are known, and the use of reduced maltose and reduced starch syrup is preferable in terms of soaking efficiency, and the use of reduced starch syrup is most preferable in terms of taste.

[0046] In addition, reduced starch syrup is a mixture of sugar alcohols ranging from monosaccharides to polysaccharides, and is a general term for a mixture of monosaccharide sugar alcohols and polysaccharide sugar alcohols produced by using starch obtained by hydrolyzing starch with acid or enzyme as a raw material and reducing the glucose end of the starch syrup by hydrogenation. Generally, reduced starch syrup is classified according to the saccharification degree of the raw material starch syrup, with highly saccharified reduced starch syrup being made from starch syrup with a high saccharification degree, low saccharified reduced starch syrup being made from starch syrup with a low saccharification degree, and medium saccharified reduced starch syrup being made from starch syrup with an intermediate saccharification degree, and any reduced starch syrup can be used in the present invention, and there is no particular limitation.

[0047] In order to make seafood contain sugar alcohol, the seafood may be immersed in an immersion liquid containing sugar alcohol. The immersion liquid may also contain liquid oil. It is considered that when seafood is immersed in an immersion liquid containing sugar alcohol and liquid oil, the sugar alcohol adheres to the surface of the seafood, resulting in seafood coated with sugar alcohol and liquid oil.

[0048] When the soaking liquid contains a sugar alcohol, the amount of the sugar alcohol in the soaking liquid is preferably 5.0% by mass or more in terms of preventing burning and improving the soaking effect, and is preferably 20.0% by mass or less in terms of taste. From this viewpoint, the amount of the sugar alcohol in the soaking liquid is more preferably 8.0% by mass or more and 16.0% by mass or less.

[0049] The seafood may also contain yeast cells, an alkaline agent, and sodium chloride. 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 the 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 cells. 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, and the like.

[0050] From the viewpoint of texture and other effects, the total amount of yeast, alkaline agent, and salt in the soaking liquid is more preferably 1.0% by mass to 5.0% by mass, and particularly preferably 2.0% by mass to 4.0% by mass.

[0051] The liquid medium of the immersion liquid is preferably water. The total amount of the components other than the organic acid, sodium acetate, sugar alcohol, liquid oil and water in the immersion liquid is more preferably 45.0% by mass or less, and particularly preferably 35.0% by mass or less.

[0052] In the present invention, the seafood is coated with flour and then coated with a batter. In addition to bread crumbs, a normal batter may be used as the batter.

[0053] The batter is obtained by mixing at least one selected from flour and starch with an aqueous liquid. Examples of the aqueous liquid include water. Eggs may be added to the batter as necessary. In preparing the batter, it is preferable to use at least one selected from flour and starch with a water content of 80 to 300 mass%. As the flour, wheat flour, rice flour, etc. can be used, and wheat flour is preferable. The starch may be either modified starch or unmodified starch.

[0054] The batter preferably contains a shelf-life enhancing agent, which can further enhance the shelf-life effect of the resulting oil-based food. Examples of shelf-life enhancing agents to be added to the batter include organic acids and / or organic acid salts from the viewpoint of improving shelf life. Examples of organic acid salts include alkali metal salts of acetic acid (including glacial acetic acid), fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, sorbic acid, etc., and specifically, sodium salts and potassium salts. Among these, the inclusion of sodium acetate is preferable because of its high shelf-life enhancing effect.

[0055] When the batter contains an organic acid salt, the content of the organic acid salt in the batter is preferably 0.4 to 5.0 mass %, more preferably 0.4 to 4.0 mass %, and particularly preferably 0.5 to 3.0 mass %.

[0056] The batter preferably contains an organic acid as a shelf-life agent in addition to or instead of the organic acid salt. The organic acid may be any of the organic acids listed above for use in seafood. In terms of shelf-life and meat quality, the preferred organic acid is one or more selected from acetic acid, malic acid, adipic acid, citric acid, and fumaric acid, more preferably one or more selected from fumaric acid, acetic acid, and malic acid, and particularly fumaric acid is preferred because it quickly lowers the pH after oil preparation and has a high shelf-life effect.

[0057] It is preferable that the batter contains an organic acid coated with wax or hardened fat as the organic acid, because this helps to prevent the Maillard reaction between the amino acids and the sugars in the bread crumbs or batter during the preparation with oil, which would otherwise occur due to the presence of the organic acid, which would cause moisture containing amino acids to migrate from the seafood to the surface of the seafood frozen food for preparation with oil during freezing and thawing.

[0058] Whether or not the batter is coated with wax or hardened fat, the content of the organic acid in the batter is preferably 0.03 to 2.0 mass%, more preferably 0.05 to 1.0 mass%, even more preferably 0.06 to 0.7 mass% or less, and may be 0.34 mass% or less.

[0059] Furthermore, when an organic acid coated with wax or hardened oil is used, the content of the wax or hardened oil is preferably 3.0 to 15.0 parts by mass, more preferably 5.0 to 10.0 parts by mass, per 100 parts by mass of the organic acid coated with wax or hardened oil.

[0060] When the batter contains an organic acid and / or an organic acid salt, the amount is preferably 0.1 to 5.1 mass%, more preferably 0.2 to 3.6 mass%, particularly preferably 0.3 to 3.4 mass%, even more preferably 0.4 to 3.2 mass%, and most preferably 0.5 to 3.2 mass%.

[0061] Next, a preferred method for producing the frozen seafood food to be seasoned with oil of the present invention will be described. This method includes a step of covering uncooked seafood with a dusting powder having a total amount of organic acid and / or organic acid salt of 0.1 to 7.0% by mass; The method includes a step of coating the seafood coated with the flour with a batter having breadcrumbs containing an organic acid and / or an organic acid salt.

[0062] In the present production method, in order to enhance the shelf life effect, it is preferable to soak the product in a soaking liquid containing the shelf life enhancing agent described above before using the dusting powder. The pH of the soaking liquid is preferably 5.0 to 6.0 at 20.0°C in terms of improving shelf life and preventing the hardening of the soaked seafood (preventing acid denaturation of proteins), and more preferably 5.2 to 5.8 at 20.0°C.

[0063] The temperature at which the seafood is immersed in the immersion liquid is preferably from 1° C. to 10° C. in terms of preventing deterioration of unheated seafood and from the viewpoint of pickling efficiency. The time for which the raw seafood is immersed in the immersion liquid is preferably from 0.5 to 3 hours, more preferably from 1.0 to 2.5 hours, in terms of preventing burning, improving the texture, and preventing deterioration of the raw meat.

[0064] When soaking seafood in the soaking liquid, for example, the amount of soaking liquid used is preferably 70.0 parts by mass or more and 150.0 parts by mass or less per 100 parts by mass of seafood in order to ensure uniform soaking, and more preferably 80.0 parts by mass or more and 120.0 parts by mass or less.

[0065] The amount of soaking liquid contained in the unheated seafood after soaking is usually preferably 1.0 to 50.0 parts by mass, more preferably 5.0 to 20.0 parts by mass, per 100 parts by mass of raw seafood. The mass of raw seafood referred to here means the mass before soaking if soaking treatment has been performed (hereinafter the same). The proportion of the surface area of ​​the seafood covered with the soaking liquid is preferably 50% or more, more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, and particularly preferably 90% or more.

[0066] The unheated seafood obtained by the above method after soaking is covered with dusting powder. The amount of dusting powder to be applied to 100 parts by mass of raw seafood is usually preferably 1.0 to 10.0 parts by mass, more preferably 3.0 to 7.0 parts by mass. The mass of raw seafood here refers to the mass before soaking if soaking treatment has been performed (the same applies below).

[0067] Furthermore, it is preferable to cover the unheated seafood with the dusting flour with a batter liquid. The amount of batter liquid to be applied to 100 parts by mass of the raw seafood is usually preferably 10.0 to 55.0 parts by mass, more preferably 20.0 to 50.0 parts by mass. The proportion of the surface area of ​​the seafood that is covered with the batter is preferably 50% or more, more preferably 60% or more, even more preferably 70% or more, even more preferably 80% or more, and particularly preferably 90% or more.

[0068] The pH of the batter is usually preferably 5.5 to 7.5 at 20.0°C, and more preferably 5.9 to 7.0 from the viewpoint of preventing burning, and most preferably 6.0 to 7.0. It is preferable to apply the dusting powder before coating with the batter, and it is preferable to coat with breadcrumbs after coating with the batter. The product thus obtained is frozen.

[0069] Next, the unheated seafood to which the flour and batter have been applied is preferably covered with breadcrumbs. The amount of breadcrumbs to be applied per 100 parts by mass of the raw seafood is usually preferably 10.0 to 75.0 parts by mass, more preferably 15.0 to 65.0 parts by mass. The above food products are frozen to obtain the frozen seafood food for seasoning with oil of this embodiment.

[0070] When the oil-mixed seafood frozen food is packaged, examples of the package material include synthetic resin films, such as VDC / MA (vinylidene chloride / methyl acrylate copolymer), HIPS (high impact polystyrene), PVDC (polyvinylidene chloride), PVC (polyvinyl chloride), PA (polyamide), PE (polyethylene), PP (polypropylene), EVOH (ethylene-vinyl alcohol copolymer), PET (polyethylene terephthalate resin), and composites of one or more of these, with polyvinylidene chloride, polyamide, polypropylene, or composites of these being preferred in terms of tear resistance, storage stability, etc. Examples of the sealing method include air-filled packaging, degassed packaging, and vacuum packaging.

[0071] The processed food obtained in the present invention is appropriately oiled. It is preferable to oil the food while it is still in a frozen state in order to stabilize the quality after oiling and to prevent burning, but as in the examples described later, the food may be frozen, thawed in a refrigerated state, and stored in that state for a certain period of time (for example, several days) before oiling. EXAMPLES

[0072] 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.

[0073] Example 1 (1) Preparation of immersion solution A soaking solution was prepared by mixing 10% by mass of reduced starch syrup, 10% by mass of liquid oil, 5% by mass of shelf life agent No. 1, 72.8% by mass of water, 1% by mass of yeast preparation, 1% by mass of salt, and 0.2% by mass of sodium bicarbonate. As shelf life agent No. 1, a formulation containing 86% by mass of sodium acetate, 9% by mass of glacial acetic acid, and 2% by mass of DL-malic acid was used (powder form, the remainder being silicon dioxide, emulsifier, and food ingredients). The yeast preparation used was "Moistex," a yeast cell powder manufactured by Fuji Food Industry Co., Ltd. Moistex is made by heat-sterilizing and drying the yeast cells (the cell walls, cell membranes, and other skeletal parts of the yeast) after extracting yeast extract from the yeast cells. Salad oil (raw material: rapeseed oil) was used as the liquid oil. The reduced starch syrup used was MU-45 manufactured by Ueno Food Techno Co., Ltd.

[0074] (2) Immersion treatment Unheated white shrimp was mixed with 100 parts by mass of soaking liquid for every 100 parts by mass of the shrimp, and the shrimp was soaked in the soaking liquid. The pH of the soaking liquid was 5.2 to 5.8 at 20°C. The soaked shrimp was left to stand at 10°C for 2 hours.

[0075] (3) Covering with clothing After soaking in the soaking liquid, the shrimp was placed on a metal colander and drained for 3 minutes. After that, 100 parts by mass of shrimp were coated with dusting powder, and then immersed in batter to which a shelf-life enhancing agent had been added to coat the batter liquid on 100 parts by mass of shrimp. Then, bread crumbs were coated on 100 parts by mass of shrimp and frozen at -30°C to obtain a seafood frozen food for oil preparation. The calculated weight of raw shrimp per 100 g of product was 47.2 g, soaking liquid was 2.8 g, dusting powder was 1.5 g, batter liquid was 21.5 g, and bread crumbs was 27 g. The dusting agent used was a mixture of starch material and shelf life agent No. 1 in a mass ratio of 97:3. The starch material used was a mixture of 86 mass% processed starch, 10 mass% starch, and 4 mass% other (components other than organic acid salts and organic acids) (hereinafter, the same applies to the starch material in Example 2 and onward). The batter used was a mixture of 38.83 parts by mass of starch mixture (a mixture of starch and wheat flour in a mass ratio of 1:1), 58.25 parts by mass of water, and 2.91 parts by mass of shelf-life agent No. 2. The pH of the batter is shown in Table 1. - Shelf life agent No. 2 was a preparation containing 84% by mass of sodium acetate, 10% by mass of fumaric acid, and 0.8% by mass of rice wax (melting point 70°C or higher), with the fumaric acid coated on the rice wax (powder form, the remainder being food ingredients). Bread crumbs (fresh bread crumbs) were used, which were made by grinding bread produced with the addition of Shelf-life Enhancer No. 2. The analytical value of the amount of fumaric acid in the bread crumbs was 0.07% by mass, the analytical value of the amount of acetic acid (root) was 0.51% by mass (0.7% by mass equivalent to sodium acetate), the amount of sugar used in the bread crumbs was 0.47% by mass of the solid content, and the amount of fats and oils used was 3.7% by mass.

[0076] Example 2 The amount of the shelf life agent in the dusting powder was changed to a mass ratio of starch material to shelf life agent No. 1 of 99: 1. Other than that, the same procedure as in Example 1 was repeated to obtain a seafood frozen food for seasoning with oil.

[0077] Example 3 The composition of the batter liquid was 39.60 parts by mass of the starch mixture, 59.41 parts by mass of water, and 0.99 parts by mass of the shelf life agent No. 2. Other than that, the same procedure as in Example 1 was followed to obtain a seafood frozen food for mixing with oil.

[0078] Comparative Example 1 Sodium acetate and fumaric acid were added to the soaking liquid to obtain the composition shown in Table 1. The bread crumbs used were those produced without using the shelf life agent No. 2, with the sugar content in the bread crumbs being 1.46 mass% of the solid content, and without using any fats or oils. Other than these, the same composition as that used in Example 1 was used. The calculated total amount of sodium acetate contained in the seafood frozen food for oil preparation is the same as that in Example 1. The calculated total amount of fumaric acid in the seafood frozen food for oil preparation is different from that in Example 1, because the pH of the soaking liquid is set to be approximately the same as that in Example 1.

[0079] Comparative Example 2 Sodium acetate and fumaric acid were added to the dusting powder to obtain the composition shown in Table 1. Bread crumbs were used that were produced without using the shelf-life agent No. 2, had a sugar content of 1.46% by mass based on the solid content, and contained no fats or oils. Other than these points, the same composition as that used in Example 1 was used. The total amounts of sodium acetate and fumaric acid contained in the frozen seafood food for oil preparation are the same as those in Example 1.

[0080] (Reference example) Neither sodium acetate nor organic acid was used in the soaking liquid, batter, or dusting powder. Except for this, the frozen seafood food for oil preparation was produced in the same manner as in Example 1. Note that the pH measurement of the batter liquid is omitted.

[0081] (evaluation) The frozen foods frozen for 20 days were stored at 10°C for 2 days, and then fried in oil at 170°C for 3 minutes to obtain fried shrimp. The fried shrimp obtained were evaluated as follows. The results are shown in Table 1.

[0082] <How to evaluate shelf life> After cooking the fried shrimp, the fried shrimp was covered with aluminum foil and left to cool for 5 minutes, then transferred to a sterilized bag. The time of transfer was the initial count, and the general viable bacteria count was determined at each time point after 48, 72, and 96 hours had passed while the fried shrimp was transferred to a sterilized bag and kept at 25°C. The general viable bacteria count was determined by the general viable bacteria count test specified in the Food Sanitation Inspection Guideline. Specifically, a total of 25g was weighed out by cutting small amounts from multiple places in the fried shrimp and transferring it to a sterilized bag for stomacher processing. Phosphate buffer was used as dilution water, and 225ml of this dilution water was added and stomached. The sample liquid after stomaching was used as the sample source liquid and 10-fold serial dilutions were prepared. 1ml of the prepared sample liquid was mixed with 15-20ml of standard agar medium, and the mixture was incubated in an incubator at 35±1°C for 48 hours, and the viable bacteria count was counted. The average value of two replicates of the standard agar medium is shown in Table 1. Although the results of the shelf life evaluation are not shown for the Reference Example, since no shelf life enhancing agent was used, it is expected that the shelf life evaluation will be significantly inferior to that of each Example.

[0083] The obtained fried shrimp were evaluated for appearance, sourness, shrimp firmness, and batter firmness. <Appearance evaluation> A: There is no visible scorch on the exterior, and the color is a good golden brown. B: Burnt areas are visible in places on the exterior, giving the impression of uneven coloring. C: Clearly burnt.

[0084] <Sourness evaluation> A: I don't feel any sourness. B: Sourness is felt, but within tolerable limits. C: The sour taste is too strong and not suitable for eating.

[0085] <Evaluation of shrimp firmness> A: It is the same as regular fried shrimp. B: The shrimp is tough, but still tolerable. C: The shrimp is hard and unsuitable for eating.

[0086] <Evaluation of batter hardness> A: It is the same as regular fried shrimp. B: The batter is hard, but tolerable. C: The batter is hard and not suitable for eating.

[0087] [Table 1]

[0088] As shown in Table 1, the frozen seafood foods for preparation with oil of Examples 1 to 3, which use a prescribed amount or less of organic acid and / or organic acid salt as dusting powder and bread crumbs containing organic acid and / or organic acid salt, have excellent shelf life after preparation with oil even under refrigerated storage conditions, which are unfavorable for shelf life, and also have the effect of suppressing the color of fried food, the sourness, the hardness of shrimp, and the hardness of the coating. In particular, Examples 2 and 3 have excellent shelf life even when the amount of the shelf life extension agent is reduced. In contrast, in Comparative Examples 1 and 2, the same effect as in Example 1 in terms of shelf life is obtained, but it is seen that it is inferior in terms of fried color, sourness, shrimp hardness, and batter hardness. The sugar content and oil content of the breadcrumbs used in each Example and Comparative Example are slightly different. However, even though the same breadcrumbs as in Comparative Examples 1 and 2 are used in the Reference Example, the fried color and batter hardness are good. From this, it is seen that the improved fried color of each Example compared to Comparative Examples 1 and 2 is not due to the difference in the sugar content of the breadcrumbs, and that the suppression of the batter hardness of each Example compared to Comparative Examples 1 and 2 is due to the arrangement of the shelf life enhancing agent, not due to the oil content of the breadcrumbs.

Claims

1. Uncooked seafood and A dusting powder that covers the fish and shellfish and contains at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, and sorbic acid, and an acetate salt in a total amount of 0.1 to 7.0 mass %; A coating covering the seafood coated with the dusting flour; The coating comprises breadcrumbs containing at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid and sorbic acid, and an acetate.

2. The frozen seafood food for oil preparation according to claim 1, wherein the bread crumbs contain 0.1 to 4.0% by mass of the acetate and further contain 0.01 to 0.5% by mass of the organic acid.

3. 3. The frozen seafood food for oil preparation according to claim 1 or 2, wherein the coating has a batter, and the batter contains at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid and sorbic acid, and an acetate salt, coated with wax or hardened fats and oils.

4. The frozen seafood food for oil preparation according to claim 1 or 2, wherein the coating comprises a batter containing 0.1 to 5.1 mass % of the organic acid and acetate in total.

5. A step of covering uncooked seafood with a dusting powder containing at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, and sorbic acid, and an acetate salt in a total amount of 0.1 to 7.0 mass%; and covering the seafood coated with the dusting powder with a batter having breadcrumbs containing at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid, and sorbic acid, and an acetate salt.

6. A method for producing a frozen seafood food for oil preparation as described in claim 5, comprising a step of soaking unheated seafood in an soaking liquid containing a total of 2 to 9 mass% of at least one organic acid selected from acetic acid, fumaric acid, succinic acid, tartaric acid, adipic acid, malic acid, citric acid and sorbic acid, and an acetate salt, prior to the step of coating with the dusting powder.

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