JPH0425791B2 - - Google Patents

Description

[Detailed description of the invention]

<Objective of the invention> Industrial application field The present invention relates to a frozen candy-coated food whose candy coating layer is prevented from melting away during thawing. The present invention relates to a frozen candy-coated food that has the same texture as the candy coating layer on the surface and is retained as it is without melting away. BACKGROUND ART There are foods such as sweet potatoes, chestnuts, etc. wrapped around them in candy, such as so-called university potatoes and various kinds of sweetened foods of Chinese cuisine. To explain how to make these candy-coated foods, using Daigaku potatoes as an example, as shown in Figure 2, cut sweet potatoes into appropriate sizes and oil them with cooking oil, while adding an appropriate amount of water to sugar. It is then heated over medium heat until the whole becomes a light brown candy, then the freshly fried sweet potatoes are added all at once, mixed quickly, and the candy is coated on the surface of the potatoes. When making candy-coated foods such as university potatoes, it is extremely difficult to make a viscous light brown candy and to evenly adhere a small amount of candy to the surface of the potato, and this is where the skill of the craftsman is required. It is also said that Therefore, as a recently improved technology,
This method has been proposed in Publication No. 29135 and Japanese Unexamined Patent Publication No. 165777/1983. The former, Japanese Patent Publication No. 57-29135, discloses a so-called university potato manufacturing method. According to this method, for example, potatoes and sauce are placed in a bag made of polyethylene, etc.
By shaking this bag, it is possible to uniformly coat the potatoes with the sauce quickly and reliably. The food shown in the latter Japanese Patent Application Laid-open No. 55-165777 is
This instant food consists of fried ingredients, a candy bag, and an oil bag stored in an aluminum pot, and can be enjoyed at home by simply adding heat. However, these proposed foods are just instant foods and have a short shelf life, so if they are frozen to make a frozen food in order to increase their shelf life, the quality will deteriorate, which is not preferable. That is, when a frozen food product that is made by freezing a candy-coated food product is thawed, moisture in the air condenses on the surface of the food product due to its low temperature. This condensed water dissolves the candy on the surface, and in extreme cases, the candy coating on the surface may completely disappear. As a result, the food loses its appearance, taste, and texture, and its commercial value is impaired. Problems to be Solved by the Invention The present invention aims to solve these problems. Specifically, it is possible to prevent the candy coating layer from dissolving during thawing,
To provide a frozen candy-coated food that has the same texture and appearance as raw food. <Structure of the Invention> Means for Solving the Problems and Their Effects That is, the present invention provides the following features:
Starch paste is blended and candy whose main component is sugar is entangled to form a coating layer consisting of candy and starch, which is frozen and integrated, and further, the amount of starch glue blended is 0.5 with respect to the amount of sugar in the candy. ~3.0%. Hereinafter, through an example of the manufacturing method shown in Fig. 1,
The present invention will be explained as follows. In addition, FIG. 1 is a process diagram showing an example of the manufacturing process of the frozen food according to the present invention. First, the present inventors made a food by sprinkling candy on the surface of a food coated with oil in advance, and then frozen this food to produce a frozen food. We considered preventive measures. As a result, it was discovered that increasing the viscosity of candy as well as its coagulability is effective in preventing candy from dissolving during thawing, and based on this knowledge, the present invention was completed. Therefore, in the present invention, we focused on the fact that it is extremely effective to add starch paste to candy in order to increase the viscosity and coagulation properties of candy to be sprinkled around food. The glue material was added to candy and its effect was investigated. This test was conducted as follows. First, dissolve 100g of granulated sugar in 60g of water,
This was heated to 180°C to obtain candy colored light brown, and various glue materials shown in Table 1 were blended with this candy to produce candy containing various ingredients. On the other hand, cut 1 kg of sweet potato into pieces and heat at 150°C.
The sweet potatoes were soaked in oil for 15 minutes, and the hot oiled sweet potatoes were placed in a candy containing various ingredients and mixed to make sweet potatoes coated with the candy. This was then frozen and stored, then thawed at room temperature, and the surface condition was observed 3 hours later. Note that xanthan gum, dried egg white, and soy protein isolate were used after being dissolved in water, and other materials were used by adding water in advance and heating to gelatinize this.

[Table] As shown in Table 1, cornstarch and wheat starch were the most effective, and the state after thawing was no different from the state before freezing. Also, xanthan gum was slightly effective, and acetate starch, potato starch, and wheat flour were slightly effective, but wheat flour had a problem in making the candy cloudy, and other ingredients had no effect. It has been found that starch glue can be fully effective without any other hindrances. Further, the amount of starch added to the sugar that is the raw material for the candy material was preferably 0.5 to 3.0%, preferably 1.0 to 1.5%. In other words, if the amount added is less than 0.5%, it will have no effect, and the surface candy coating layer will dissolve and partially disappear during thawing, and if it is more than 3.0%, the viscosity will become extremely high and it will be difficult to get entangled with food. Become. Further, when blending this starch paste, it is suitable for processing up to a concentration of about 15% as an aqueous solution, and if it exceeds that, the viscosity increases and it becomes difficult to disperse, so the concentration is preferably about 10 to 15%. Furthermore, among the starch pastes, the reason why cornstarch and wheat starch are more effective is thought to be because their ability to coagulate upon cooling is greater than that of other starch pastes. Although the effects of the present invention have been mainly explained above with respect to Daigaku potatoes, similar effects can also be expected when boiling other vegetables found in Chinese cuisine, such as yam, lotus root, chestnut, and ginkgo. Examples The following is a further explanation using examples. Example 1 kg of peeled sweet potato was cut into pieces and soaked in cooking oil at 150°C for 15 minutes. Meanwhile, add 60g of water to 100g of granulated sugar,
Heat to 120°C to make candy, add 10g of commercially available starch syrup and 10g of 15% wheat starch paste, add sweet potatoes that have been previously oiled, mix at around 120°C, and spread evenly on the surface of the sweet potatoes. I let it happen. After cooling this, it was frozen in pieces and packaged to obtain a frozen food of university potatoes. The frozen Daigaku potatoes produced as described above did not have the candy melting when thawed at room temperature, and had the same appearance and taste as the Daigaku potatoes before freezing. <Effects of the Invention> As explained above, the present invention is a product in which a coating layer is formed by entangling candy mixed with starch paste around an oiled food, and this is frozen and integrated. In particular, starch paste is added in an amount of 0.5 to 3.0% based on the sugar content of the raw material for candy. Therefore, the candy coating layer coated on the surface of the food during thawing has high viscosity, and at the same time has a coagulating force, preventing it from melting.
The appearance and flavor before freezing can be maintained. Furthermore, since the amount of starch paste is within an appropriate range, it is extremely easy to entangle. From this point on, the present invention has made it possible to provide the market with frozen foods coated with candy, which could not be achieved conventionally.

[Brief explanation of drawings]

FIG. 1 is a process diagram showing a manufacturing process for a frozen food made from university potatoes, which is an example of an embodiment of the present invention, and FIG. 2 is a process diagram showing a conventional manufacturing process for university potatoes.

Claims (1)

[Claims] 1. Mix starch glue and entangle candy, the main component of which is sugar, around the oiled food to form a coating layer consisting of candy and starch, which is then frozen and integrated,
Furthermore, the amount of starch paste added to the amount of sugar in the candy is
1. A frozen candy-coated food in which dissolution of the candy coating layer during thawing is prevented, characterized by a concentration of 0.5 to 3.0%.