CN103442590A - Method for producing fried food for room-temperature or refrigerated vending - Google Patents
Method for producing fried food for room-temperature or refrigerated vending Download PDFInfo
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- CN103442590A CN103442590A CN2012800157026A CN201280015702A CN103442590A CN 103442590 A CN103442590 A CN 103442590A CN 2012800157026 A CN2012800157026 A CN 2012800157026A CN 201280015702 A CN201280015702 A CN 201280015702A CN 103442590 A CN103442590 A CN 103442590A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Provided are: a method for producing a fried food for room-temperature or refrigerated vending, the method being capable of maintaining the crispiness of the fried batter, and suppressing problems caused by the passage of time in fried foods for room-temperature or refrigerated vending, namely the decline in juiciness of the inside ingredients, and the hardening of the fried batter, which makes chewing difficult; and a fried food for room-temperature or refrigerated vending. This production method contains: a step (A) for preparing a water-retaining solution (X) that contains gum Arabic, a water retention agent, salt and water, and preparing inside ingredients formed by meat or seafood; a step (B) for contacting the inside ingredients with the solution (X), and at least performing a water retention treatment on the inside ingredients; a step (C1) for battering the water-retention-treated inside ingredients with a batter coating; a step (C2) for frying the obtained battered inside ingredients in oil; a step (D1) for freezing the fried food after frying; and a step (E1) for heating the frozen fried food.
Description
Technical field
The present invention relates to normal temperature or refrigeration sells with the manufacture method of fried food and the normal temperature obtained by the method or refrigeration sale fried food, described manufacture method can obtain after cooking in shop etc. is sold with the state of normal temperature or refrigeration, even also can suppress the reduction of the succulence sense of fillings, the generation that is difficult to bite broken of crust through after a while, maintain the dry deep-frying product (か ら Yang げ of the excellent crisp sense of crust), the fried food such as wet fried class (Off ラ イ Class), and be suitable for a large amount of production.
Background technology
Used the fried foods such as wet fried class of crumbs about dry deep-frying product, the schnitzels etc. such as dry deep-frying product of chicken, have concurrently the succulence sense of the fillingss such as meat, aquatic product and crust crisp sense fried food due to good quality preferably.
In supermarket, convenience store etc., this fried food except its on-the-spot display at normal temperatures or be packaged in container etc. after fried in and sell, also with the state of refrigeration, sold.
In the situation that sold with above-mentioned normal temperature or frozen state, there is following problems: As time goes on, the moisture of fillings shifts and the succulence sense reduction of fillings to outer side, and when this external generation crust hardening is difficult to bite broken, the crisp sense of crust reduces.In addition, in the situation that the consumer who buys is heated and edible with micro-wave oven etc. at mealtime, it is more remarkable that the problems referred to above just become.
In the past, for the crisp sense of the crust that maintains fried food, various motions had been made., the method for motion in the past is the improvement (with reference to patent documentation 1 and 2 etc.) of skin materials such as manufacturing fried food batter used, bread premixed powder, crumbs, is difficult to assert that its effect is sufficient.
Yet, in the industrialness of fried food is produced, in order to keep the succulence sense of meat as fillings, aquatic product etc., usually, before skin material is attached to the fillings of fried food, mostly used the water conservation of water-loss reducer to process.This water-loss reducer is the various materials of wanting thereby as a result of make the water-retaining property raising of meat, aquatic product such as the adjusting by pH, the increase of ionic strength, usually uses the solution that is added with the independent a kind of or mixture of more than two kinds in phosphate, citrate, carbonate in salt solution.Process about this water conservation, in the situation that meat, can carry out by the mixer with container with rotary drum mixer etc., in addition, in the situation that aquatic product, can be by be flooded to increase the moisture that keeps fillings in this solution.
; about such water conservation, process, the meat as fillings of moisture fried food from preserve, the possibility that aquatic product is transferred to crust uprise, and have kept the succulence sense of fillings; on the other hand, but become a reason of the crisp sense of the crust that reduces fried food.
The prior art document
Patent documentation
Patent documentation 1: TOHKEMY 2003-135014 communique
Patent documentation 2: Japanese kokai publication hei 11-169117 communique
Summary of the invention
The problem that invention will solve
Problem of the present invention is to provide a kind of normal temperature or manufacture method and normal temperature or the refrigeration sale fried food with fried food sold in refrigeration, described manufacture method can suppress the fried food sold with normal temperature or frozen state, the reduction of the succulence sense of the fillings As time goes on produced, the crust hardening becomes and is difficult to bite broken, and maintain the crisp sense of crust, even in the situation that heated with micro-wave oven etc. after a period of time and edible, also can suppress the reduction of above-mentioned succulence sense, crust becomes and is difficult to bite broken, and maintain the crisp sense of crust.
For solving the method for problem
The inventor furthers investigate in order to solve above-mentioned problem, found that, the industrialness of fried food produce in from just carried out the water conservation processing in the past, by combining specific thickener in the water-loss reducer in this water conservation is processed, can effectively solve above-mentioned problem, thereby complete the present invention.In addition, as described later shown in comparative example 2～4,6 and 10, even in the situation that be combined with specific thickener, do not coordinating in the past in the situation that independent a kind of or mixture of more than two kinds, the salt in the phosphate coordinated in water-loss reducer, citrate, carbonate, can not solve above-mentioned problem, show the effect that effect of the present invention is not only brought by specific thickener.
; according to the present invention; provide a kind of normal temperature or refrigeration to sell the manufacture method (following sometimes referred to as method of the present invention (1)) with fried food, it comprises following operation: the operation (A) of preparing the solution with water retention (X) that contains Arabic gum, water-loss reducer, salt and water and the fillings formed by meat or aquatic product; Make aforementioned fillings contact aforementioned solution (X), at least fillings is carried out the operation (B) of water conservation processing; Make skin material be attached to the operation (C1) of the fillings that aforementioned water conservation processed; The fillings with skin material obtained is carried out to fried operation (C2); Fried food after fried is carried out to freezing operation (D1); And the operation (E1) of freezing fried food being carried out to cooking.
In addition, according to the present invention, also provide a kind of normal temperature or refrigeration to sell by the manufacture method of fried food (following sometimes referred to as method of the present invention (2).In addition, sometimes by the method for the invention described above (1) and (2) together referred to as method of the present invention), it comprises following operation: above-mentioned operation (A); Above-mentioned operation (B); Above-mentioned operation (C1); The fillings with skin material obtained is refrigerated or freezing operation (D2); And will refrigerate or the freezing fillings with skin material is carried out the operation (E2) of cooking.
Further, according to the present invention, also provide the normal temperature or the refrigeration sale fried food that obtain by above-mentioned manufacture method.
The invention effect
About method of the present invention, in above-mentioned operation (C1), make skin material adhere in previous operation (B), utilize specific solution (X) to carry out the water conservation processing to fillings, thereby, can suppress the fried food sold with normal temperature or frozen state, the reduction of the succulence sense of the fillings As time goes on produced, the crust hardening becomes and is difficult to bite broken, and maintain the crisp sense of crust, even in the situation that heated with micro-wave oven etc. after after a while and edible, also can suppress the reduction of above-mentioned succulence sense, crust becomes and is difficult to bite broken, and maintain the crisp sense of crust.In addition, can utilize frying foodstuff production equipment in the past, also be suitable for a large amount of production.Therefore, the method according to this invention and the sale that is suitable for the fried food in supermarket, convenience store etc. with fried food is sold in the normal temperature that obtains or refrigeration.
The specific embodiment
Below the present invention is described in further detail.
Method of the present invention comprises the operation (A) of the fillings of preparing to have the solution (X) of specific water retention and being formed by meat or aquatic product.
Solution (X) contains Arabic gum, water-loss reducer, Yan Heshui.
Arabic gum is a kind of of thickening polysaccharide, knownly is used to improve the stability of skin material with skin materials such as batters by being matched with fried food in the past., about by beyond batter, the water conservation in the past carried out process in water-loss reducer used mix use can obtain aspect the effect of expecting still unknown.
In the scope of the effect of not damaging expectation of the present invention, and, in order further to put forward high expected effect, except Arabic gum, can also in solution (X), coordinate other thickening polysaccharides.As other thickening polysaccharides, for example at least a kind in xanthans, pectin and guar gum is preferred with regard to the point of further putting forward high expected effect., in the situation that the mode such as independent replaces Arabic gum with other thickening polysaccharides, can not obtain the effect of expectation fully.
In solution (X), with respect to solution (X) total amount, the content of Arabic gum is generally 1～15 quality %, is preferably 2～8 quality %.If be less than 1 quality %, be difficult to obtain the effect of expectation, on the other hand, and if surpass 15 quality %, the worry that have viscosity rise, as the water conservation effect of purpose, reduces.
In the situation that contain above-mentioned other thickening polysaccharides in solution (X), can to its content, suitably select according to its kind, for example, can be with respect to solution (X) total amount, usually become 500cP～10000cP, preferably become the amount of scope of 1000cP～5000cP and selected from the viscosity of this solution (X).If be less than 500cP, the effect that contains other thickening polysaccharides is difficult to obtain, and on the other hand, if surpass 10000cP, has the worry as the water conservation effect reduction of purpose.
In solution (X), water-loss reducer is the various materials of wanting thereby as a result of make the water-retaining property raising of meat, aquatic product such as the adjusting by pH, the increase of ionic strength.As water-loss reducer, can enumerate the independent a kind of or mixture of more than two kinds in the carbonate such as citrates such as the phosphate such as polyphosphate sodium, trisodium citrate, sodium carbonate.The known composition in the past of water-loss reducer composition used when they can be used as the meat, the aquatic product that carry out when the refrigeration oil deep-fried foods such as industrialness production dry deep-frying product, wet fried class fillings to carry out the water conservation processing in the past.In addition, can use contain salt the flavorings such as soy sauce as salt.
In solution (X), independent a kind of or concentration mixture of more than two kinds in phosphate, citrate, carbonate is generally 0.5～5.0 quality %, is preferably 1.0～4.0 quality %.In addition, the concentration of salt is generally 0.1～3.0 quality %, is preferably 0.5～2.0 quality %.
Can also add for example flavoring as required in solution (X).The addition of flavoring can suitably be selected according to its purpose, with respect to this solution total amount, is preferably below 25 quality %.
The method that solution (X) can be mixed by the mode so that above-mentioned each composition is dissolved in to water etc. obtains.
The fillings of preparing in operation (A) is meat or aquatic product, the go forward side by side fixed pretreatment of professional etiquette or directly use of the size that can be cut into according to the kind of the kind of fried food, fillings regulation.
As meat, can enumerate the meat such as the poultry such as chicken, pig, ox.In the situation that, by the meat dry deep-frying meat of doing of these poultrys, in order to make to raise meat surface, easily with solution described later (X), contact, more positively obtain the effect of the present invention's expectation, need to be cut in advance, make it become the deal of 1 dry deep-frying product.Yet, in the situation that 1 tail such as shrimp is 1 food part, must be cut.Its size is according to the difference of the kind of fried food and difference, usually can be made as the size that 1 fried food is 10～100g left and right by the weight of fillings.
As aquatic product, can enumerate fish, squids such as the shell-fish such as shrimp, good lucky fish.
In the situation that use meat as fillings, preferably in operation (A), prepare the water conservation of operation described later (B) and process the mixer with container used.This mixer with container is so long as the mixer that can mix, can make solution (X) to soak into from the surface of meat with the polylith meat cut above-mentioned solution (X), just be not particularly limited, for example, the mixer that possesses blade-carrying rotation tubular tank (rotary drum) can be used, also commercially available product can be used.
Method of the present invention comprises the operation (B) that makes aforementioned fillings contact with aforementioned solution (X), at least fillings be carried out the water conservation processing.
In the situation that fillings is meat, for the water conservation that carries out more efficiently operation (B) is processed, preferably use the mixer with container, the polylith meat that is cut into the size of regulation is mixed with aforementioned solution (X) in the container of the mixer of container at this.
In the situation that carry out operation (B) by above-mentioned mixing, mixed proportion about aforementioned solution (X) and aforementioned polylith meat, so long as the ratio that solution (X) can fully soak into from the surface of meat gets final product, for example by quality ratio, preferred solution (X) is 10～30 with respect to meat 100.In this case, water retention (the front fillings of fillings/water conservation * 100=water retention % after water conservation) is preferably 110～130%.Now, solution (X) also can be used to become excessive mode.
The time of above-mentioned mixing and rotating speed can be according to the amounts of the meat of the capacity of the container of mixer, mixing, and the mode that can fully soak into from the surface of meat with solution (X) is suitably selected and determined.In addition, mixing can be carried out under the environment of 0～20 ℃ of left and right.
In the situation that fillings is aquatic product, in the water conservation of operation (B) is processed, preferably by the mode not damage fillings, fillings is flooded and carried out in aforementioned solution (X).
Dipping can the mode in solution (X) carry out with the container of expectation with the fillings mass-impregnation.Now, the temperature of solution (X) can be made as 0～25 ℃ of left and right usually, and dip time can suitably determine according to kind, the size of fillings, usually can select from the scope of 2～60 minutes.In this case, water retention (the front fillings of fillings/water conservation * 100=water retention % after water conservation) is preferably 103～120%.
Method of the present invention comprises the operation (C1) that makes skin material be attached to the fillings that aforementioned water conservation processed.
Operation (C1) skin material used can decide according to the kind of fried food.
In the situation that fried food is the dry deep-frying product, can use batter or batter and bread premixed powder as skin material.In addition, in the situation that fried food can be used batter and crumbs as skin material for wet fried class.
Batter can be used the common dry deep-frying batter that contains starch and/or wheat flour, is combined with as required various additives usually, so long as, in the scope of the effect of not damaging expectation of the present invention, just be not particularly limited, also can use commercially available product.In addition, can also coordinate as required baste etc. in batter.
While adhering to batter, also can implement face powder according to conventional method to fillings in advance.
About in operation (C1), skin material being adhered to, so long as the method that skin material adheres to equably on the surface of fillings material just is not particularly limited, for example, can be by processing such as injection, coatings, utilize and to wrap up in the processing that pulp grinder (バ ッ タ リ Application グ マ シ ー Application) etc. is wrapped in skin material by fillings and carry out.
In operation (C1), the batter amount that is attached to fillings is not particularly limited, and every 100 mass parts fillingss are 5～30 mass parts left and right usually.
Can make to produce bread premixed powder that the dry deep-frying product use and further be attached to and be attached to above-mentioned dry deep-frying with on the batter surface of fillings, can use the commercially available product of usually using in the dry deep-frying product.
Crumbs are not particularly limited, and can suitably select according to the kind of wet fried class, also can use commercially available product.
Method of the present invention (1) comprises carries out fried operation (C2) by the resulting fillings with skin material of aforementioned operation (C1).
In operation (C2), fried can carrying out as follows: use Fryer, suitably selection the temperature and time that can use from the usually oil deep-fried food according to the kind of fillings, size etc., its oil temperature can be carried out with 160～200 ℃ of left and right usually.
Method of the present invention (1) comprises carries out freezing operation (D1) by the fried food after fried, on the other hand, method of the present invention (2) comprises the resulting fillings with skin material of aforementioned operation (C1) is refrigerated or freezing operation (D2).
Operation (D1) and (D2) in, aforementioned freezing can enforcement by known method, for example, can be by freezing carrying out below-15 ℃, can be by freezing preservation, refrigeration transportation and in scope, selling widely.
In operation (D2), aforementioned refrigeration can be implemented by known method, for example, and can be by carrying out-5 ℃～10 ℃ refrigerations.
Method of the present invention (1) comprises the operation (E1) of freezing fried food being carried out to cooking, and on the other hand, method of the present invention (2) comprises carries out the operation (E2) of cooking by refrigeration or the freezing fillings with skin material.
Operation (E1) and (E2) in, aforementioned cooking can be cooked to carry out by for example fried cooking, microwave-oven-heating.The condition of cooking can suitably be selected to carry out according to the kind of fried food etc. from known condition.
In the scope of the effect of not damaging expectation of the present invention, can also carry out in the method for the invention above-mentioned operation operation in addition.
For example plastics is packed, bag is sold can to display or be packaged in suitable wrapping tool by the resulting normal temperature of method of the present invention or refrigeration sale with fried food under the environment of normal temperature or refrigeration.Herein, so-called normal temperature is sold, and refers to the sale of getting off of environment that fried food is placed in 18～25 ℃ of left and right usually; So-called refrigeration is sold, and refers to the sale of getting off of environment that fried food is placed in-5 ℃～10 ℃ of left and right usually.
Buy sell the use fried food by the resulting normal temperature of method of the present invention or refrigeration consumer etc. except can directly eating this fried food, can also be heated and eaten with micro-wave oven etc.
Embodiment
With comparative example, the present invention is described in further detail by the following examples, but the invention is not restricted to this.Wherein, the evaluation in example is to be undertaken by 3 people expert groups according to following benchmark, with on average as a result of.
The mouthfeel of crust (crisp sense) (being designated hereinafter simply as the mouthfeel (1) of crust)
+ 5: whole crust is crisp; + 3: the sizable part of crust is crisp; + 2: the part that crust is crisp is many; 0: the part that crust is crisp is neither too much or too little;-2: the part that crust is crisp is few;-3: the sizable part of crust is not crisp;-5: whole crust is not crisp.
The mouthfeel of crust (crust bite broken difficulty, tooth gluing sense) (being designated hereinafter simply as the mouthfeel (2) of crust)
+ 5: do not have difficulty, the tooth gluing sense bitten broken rindy fully; + 3: what have a little crust bites difficulty, tooth gluing sense broken, but no problem degree as a complete unit; + 2: that can feel weak crust bites difficulty, tooth gluing sense broken; 0: what have a little crust bites difficulty, tooth gluing sense broken, but in the limit of allowing;-2: that can feel strong crust bites difficulty, tooth gluing sense broken;-3: what suitable crust was arranged bites difficulty, tooth gluing sense broken, is the degree that can not allow;-5: crust bite difficulty broken, tooth gluing sense is strong, can not bite broken.
The mouthfeel of fillings (succulence sense)
+ 5: the succulence sense of fillings is quite strong; + 3: the succulence sense of fillings is strong; + 2: tend to succulence; 0: the succulence sense of fillings is common;-2: a little less than tending to the succulence sense;-3: a little less than the succulence sense of fillings;-5: a little less than the succulence sense quite of fillings.
Embodiment 1
By Arabic gum 0.33kg, polyphosphate sodium (trade name " phosphate 35(リ Application サ Application エ Application 35) " first change into company's system) 0.15kg and crude salt 0.14kg mixed dissolution in 3.86kg water, thus the solution (X) that modulation has water-retaining property.
From the 20kg chicken leg meat, skin and fat are removed, be cut into every about 20g, the dry deep-frying chicken that obtains cutting.
The dry deep-frying that 400g is obtained seals with the state that is filled with air in Polythene Bag with chicken and 90g solution (X), input possesses in the tank of mixer (pattern " MG-40 ", Dong company system) of blade-carrying rotation tubular tank, with the conditions of 15 rev/mins, below 10 ℃, is mixing 40 minutes.
The mixed dry deep-frying obtained is transferred in bowl with chicken, drops into 10g face powder (trade name " T-156 ", clear and industry company system) in bowl, mix and make it to adhere to.Then, drop into 44g batter liquid 26.4g batter powder (the Japanese powder process of trade name " B2417 " company system) is dissolved in to 17.6g water and obtains in bowl, mix and it is adhered to.Then, by being attached with face powder and the dry deep-frying of batter liquid, with the chicken block-by-block, from bowl, take out, adhere to 3g bread flour (trade name " MIX#11-69 " clear with industry company system) thereon.
Then, with the frying oils of 175 ℃ fried 2 minutes and 30 seconds, place 1 minute cooling after ,-35 ℃ of quenchings 1 hour ,-18 ℃ of freezing evenings, thereby the fried product of modulation frozen chicken jerky.
The fried product of the frozen chicken jerky obtained, are placed 5 minutes after fried 3 minutes with the frying oils of 170 ℃.Then, on vertical 125mm * horizontal 200mm * degree of depth 50mm(, cover the hole that has 15 diameter 3mm) polystyrene pallet packing processed in pack 6 into, under the condition of 20 ℃ of temperature, humidity 20% standing 2 hours.Then, the dry deep-frying product are moved to dish from pallet packing, with micro-wave oven heated (without the parcel, 600W, 1 minute 20 seconds/6), carry out the mouthfeel evaluation based on above-mentioned evaluation.Show the result in table 1.
Embodiment 2
By Arabic gum 0.33kg, xanthans 0.04kg, polyphosphate sodium (trade name " phosphate 35 " first changes into company's system) 0.16kg and crude salt 0.14kg mixed dissolution in 3.88kg water, thus the solution (X) that modulation has water-retaining property.With C type viscosimeter (eastern machine industry company system), solution (X) is measured, result, viscosity is 1800cP.
The solution that use obtains (X), in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 1.
Comparative example 1
In solution (X), do not coordinate Arabic gum in embodiment 1, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 1.
[table 1]
| ? | The kind of the thickening polysaccharide in solution (X) | The mouthfeel of crust (1) | The mouthfeel of crust (2) | The mouthfeel of fillings |
| Embodiment 1 | Arabic gum | +2.1 | +1.7 | +1.3 |
| Embodiment 2 | Arabic gum+xanthans | +3.0 | +2.5 | +1.8 |
| Comparative example 1 | – | -3.0 | -4.9 | +0.7 |
Known according to the result of table 1, by solution (X), necessarily coordinating Arabic gum, can obtain the effect of expectation of the present invention.
Comparative example 2
In solution (X), do not coordinate polyphosphate sodium in embodiment 1, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 2.
Comparative example 3
In solution (X), do not coordinate crude salt in embodiment 1, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 2.
Comparative example 4
In solution (X), do not coordinate polyphosphate sodium and crude salt in embodiment 1, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 2.
[table 2]
Known according to the result of table 2, even in the situation that the use Arabic gum, as the thickening polysaccharide, when in solution (X), not coordinating polyphosphate sodium and/or crude salt, can not obtain the effect of expectation of the present invention.
Embodiment 3
By Arabic gum 0.33kg, trisodium citrate (clear and chemical company's system) 0.15kg and crude salt 0.14kg mixed dissolution in 3.86kg water, thereby the solution (X) that modulation has water-retaining property, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 3.
Embodiment 4
By Arabic gum 0.33kg, xanthans 0.04kg, trisodium citrate (clear and chemical company's system) 0.16kg and crude salt 0.14kg mixed dissolution in 3.88kg water, thus the solution (X) that modulation has water-retaining property.With C type viscosimeter (eastern machine industry company system), solution (X) is measured, result, viscosity is 1800cP.
The solution that use obtains (X), in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 3.
Comparative example 5
Do not use Arabic gum in the solution of modulating at embodiment 3 (X), in addition, modulate similarly to Example 3 the fried product of frozen chicken jerky and estimated.Show the result in table 3.
Comparative example 6
In solution (X), do not coordinate crude salt in embodiment 3, in addition, modulate similarly to Example 3 the fried product of frozen chicken jerky and estimated.Show the result in table 3.
Comparative example 7
In solution (X), do not coordinate Arabic gum and crude salt in embodiment 3, in addition, modulate similarly to Example 3 the fried product of frozen chicken jerky and estimated.Show the result in table 3.
Comparative example 8
In embodiment 4, will in solution (X), not coordinate the solution (X) of Arabic gum and xanthans to be mixed in tank.Afterwards, make the mixed dissolution and the solution that obtains is attached to the mixed dry deep-frying of tank with on the surface of chicken in 77.6kg water by Arabic gum 22.0kg, xanthans 0.4kg, every is adhered to 1.5g, in addition, modulates similarly to Example 4 the fried product of frozen chicken jerky and is estimated.Show the result in table 3.
[table 3]
| ? | The kind of the thickening polysaccharide in solution (X) | The mouthfeel of crust (1) | The mouthfeel of crust (2) | The mouthfeel of fillings |
| Embodiment 3 | Arabic gum | +1.7 | +5.0 | +0.6 |
| Embodiment 4 | Arabic gum+xanthans | +2.7 | +5.0 | +1.0 |
| Comparative example 5 | – | -3.7 | -0.7 | +0.1 |
| Comparative example 6 | Arabic gum (not containing crude salt) | -3.7 | -0.4 | +0.3 |
| Comparative example 7 | – (not containing crude salt) | -5.0 | -1.6 | -0.1 |
| Comparative example 8 | Arabic gum+xanthans on surface | -1.0 | +0.3 | +0.2 |
Embodiment 5
By Arabic gum 0.33kg, sodium carbonate (Asahi Glass company system) 0.15kg and crude salt 0.14kg mixed dissolution in 3.86kg water, thereby the solution (X) that modulation has water-retaining property, in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 4.
Embodiment 6
By Arabic gum 0.33kg, xanthans 0.04kg, sodium carbonate (Asahi Glass company system) 0.16kg and crude salt 0.14kg mixed dissolution in 3.88kg water, thus the solution (X) that modulation has water-retaining property.With C type viscosimeter (eastern machine industry company system), solution (X) is measured, result, viscosity is 1800cP.
The solution that use obtains (X), in addition, modulate similarly to Example 1 the fried product of frozen chicken jerky and estimated.Show the result in table 4.
Comparative example 9
Do not use Arabic gum in the solution of modulating at embodiment 5 (X), in addition, modulate similarly to Example 5 the fried product of frozen chicken jerky and estimated.Show the result in table 4.
Comparative example 10
In solution (X), do not coordinate crude salt in embodiment 5, in addition, modulate similarly to Example 5 the fried product of frozen chicken jerky and estimated.Show the result in table 4.
Comparative example 11
In solution (X), do not coordinate Arabic gum and crude salt in embodiment 5, in addition, modulate similarly to Example 5 the fried product of frozen chicken jerky and estimated.Show the result in table 4.
Comparative example 12
In embodiment 6, will in solution (X), not coordinate the solution (X) of Arabic gum and xanthans to be mixed with tank.Afterwards, make the mixed dissolution and the solution that obtains is attached to the mixed dry deep-frying of tank with on the surface of chicken in 77.6kg water by Arabic gum 22.0kg, xanthans 0.4kg, every is adhered to 1.5g, in addition, modulates similarly to Example 6 the fried product of frozen chicken jerky and is estimated.Show the result in table 4.
[table 4]
| ? | The kind of the thickening polysaccharide in solution (X) | The mouthfeel of crust (1) | The mouthfeel of crust (2) | The mouthfeel of fillings |
| Embodiment 5 | Arabic gum | +1.1 | +5.0 | +0.9 |
| Embodiment 6 | Arabic gum+xanthans | +2.3 | +5.0 | +0.7 |
| Comparative example 9 | – | -5.0 | -0.9 | -0.1 |
| Comparative example 10 | Arabic gum (not containing crude salt) | -2.3 | +0.7 | +0.4 |
| Comparative example 11 | – (not containing crude salt) | -5.0 | -3.1 | -0.1 |
| Comparative example 12 | Arabic gum+xanthans on surface | -2.1 | +1.2 | +0.4 |
Claims (10)
1. the manufacture method with fried food is sold in a normal temperature or refrigeration, it is characterized in that, comprises following operation:
The operation (A) of the solution with water retention (X) that preparation contains Arabic gum, water-loss reducer, salt and water and the fillings formed by meat or aquatic product,
Make described fillings contact described solution (X), thereby at least fillings carried out the operation (B) of water conservation processing,
Make skin material be attached to the operation (C1) of the fillings that described water conservation processed,
The fillings with skin material obtained is carried out to fried operation (C2),
Fried food after fried is carried out to freezing operation (D1), and
Freezing fried food is carried out to the operation (E1) of cooking.
2. the manufacture method with fried food is sold in a normal temperature or refrigeration, it is characterized in that, comprises following operation:
The operation (A) of the solution with water retention (X) that preparation contains Arabic gum, water-loss reducer, salt and water and the fillings formed by meat or aquatic product,
Make described fillings contact described solution (X), thereby at least fillings carried out the operation (B) of water conservation processing,
Make skin material be attached to the operation (C1) of the fillings that described water conservation processed,
The fillings with skin material obtained is refrigerated or freezing operation (D2), and
Refrigeration or the freezing fillings with skin material are carried out to the operation (E2) of cooking.
3. manufacture method according to claim 1 and 2, wherein, water-loss reducer contains the one kind or two or more of the group of selecting free phosphate, carbonate and citrate to form.
4. according to the described manufacture method of any one in claim 1～3, wherein, solution (X) contains other thickening polysaccharides beyond Arabic gum.
5. manufacture method according to claim 4, wherein, other thickening polysaccharides select the group of free xanthans, pectin, guar gum and their compositions of mixtures.
6. according to the described manufacture method of any one in claim 1～5, wherein, in the situation that fillings is meat, it is by using the mixer with container that the water conservation of operation (B) is processed, and the polylith meat that is cut into the size of regulation is mixed to carry out with described solution (X) in the container of the mixer of container at this.
7. according to the described manufacture method of any one in claim 1～5, wherein, in the situation that fillings is aquatic product, it is by fillings is flooded and carried out in described solution (X) that the water conservation of operation (B) is processed.
8. according to the described manufacture method of any one in claim 1～7, wherein, fried food is the dry deep-frying product, and skin material is batter or batter and bread premixed powder.
9. according to the described manufacture method of any one in claim 1～7, wherein, fried food is wet fried class, and skin material is batter and crumbs.
10. a normal temperature or refrigeration are sold and are used fried food, and it obtains by the described manufacture method of any one in claim 1～9.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-070398 | 2011-03-28 | ||
| JP2011070398 | 2011-03-28 | ||
| JP2011-090912 | 2011-04-15 | ||
| JP2011090912 | 2011-04-15 | ||
| PCT/JP2012/058053 WO2012133479A1 (en) | 2011-03-28 | 2012-03-28 | Method for producing fried food for room-temperature or refrigerated vending |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103442590A true CN103442590A (en) | 2013-12-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012800157026A Pending CN103442590A (en) | 2011-03-28 | 2012-03-28 | Method for producing fried food for room-temperature or refrigerated vending |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5149466B2 (en) |
| CN (1) | CN103442590A (en) |
| WO (1) | WO2012133479A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982944A (en) * | 2015-08-04 | 2015-10-21 | 黑龙江八一农垦大学 | Preparation method for edibility-prolonging fried pork in scoop |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001008513A1 (en) * | 1999-07-29 | 2001-02-08 | Goodman Fielder Milling & Baking New Zealand Limited | Microwaveable food coating |
| CN1695488A (en) * | 2004-05-14 | 2005-11-16 | 卫材株式会社 | Compsn.of home dishes foods/foods and its making method or quality improving method |
| JP2005348731A (en) * | 2004-05-14 | 2005-12-22 | Eisai Co Ltd | Composition for prepared food, prepared food, method for producing the same food and method for improving quality of the same food |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09275942A (en) * | 1996-04-10 | 1997-10-28 | Star Shokuhin Kogyo Kk | Refrigerated food product |
| JPH10150928A (en) * | 1996-11-20 | 1998-06-09 | Katsuyuki Kurata | Manufacturing method and storage method for fried food |
| JP4047761B2 (en) * | 2003-05-02 | 2008-02-13 | 昭和産業株式会社 | Method for coating fried rice and method for producing fried food using the same |
| JP4405291B2 (en) * | 2004-03-18 | 2010-01-27 | 株式会社ニチレイフーズ | Method for producing cooked shrimp, method for producing fried food containing shrimp, and method for producing fried food containing shrimp |
-
2012
- 2012-03-28 JP JP2012531586A patent/JP5149466B2/en active Active
- 2012-03-28 WO PCT/JP2012/058053 patent/WO2012133479A1/en active Application Filing
- 2012-03-28 CN CN2012800157026A patent/CN103442590A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001008513A1 (en) * | 1999-07-29 | 2001-02-08 | Goodman Fielder Milling & Baking New Zealand Limited | Microwaveable food coating |
| CN1695488A (en) * | 2004-05-14 | 2005-11-16 | 卫材株式会社 | Compsn.of home dishes foods/foods and its making method or quality improving method |
| JP2005348731A (en) * | 2004-05-14 | 2005-12-22 | Eisai Co Ltd | Composition for prepared food, prepared food, method for producing the same food and method for improving quality of the same food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104982944A (en) * | 2015-08-04 | 2015-10-21 | 黑龙江八一农垦大学 | Preparation method for edibility-prolonging fried pork in scoop |
| CN104982944B (en) * | 2015-08-04 | 2018-05-25 | 黑龙江八一农垦大学 | Prolong the preparation method of food pot bag meat |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2012133479A1 (en) | 2012-10-04 |
| JPWO2012133479A1 (en) | 2014-07-28 |
| JP5149466B2 (en) | 2013-02-20 |
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