CN112533490A - Method for producing fried food - Google Patents
Method for producing fried food Download PDFInfo
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- CN112533490A CN112533490A CN201980053247.0A CN201980053247A CN112533490A CN 112533490 A CN112533490 A CN 112533490A CN 201980053247 A CN201980053247 A CN 201980053247A CN 112533490 A CN112533490 A CN 112533490A
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- food material
- fried
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Classifications
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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
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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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
Abstract
The present invention provides a fried food having good texture and appearance even after a lapse of time from the start of frying. A method of making a fried food product, the method comprising: attaching the 1 st flour blend to the food material; adhering a liquid having a viscosity of 1 to 3500 mPas at 20 ℃ to the powder of item 1 adhered to the food material; and attaching the 2 nd breading to the food material to which the 1 st breading and the liquid have been attached, and then frying.
Description
Technical Field
The invention relates to a method for preparing a fried food (yangzhong article food and fried food).
Background
Coated fried food products are attractive food products with good flavor and crispy mouthfeel from fried pasta. The coated fried food is obtained by attaching a powdery or liquid coating material (batter material) to the surface of a food material and frying the food material. Powdered coating materials are also known as dusting (ブレダー) and liquid coating materials are also known as batter (バッター). Examples of the coated fried foods include tempura (day ぷら) using a batter as a coating material, fried foods (フライ) in which bread flour is attached to a batter, and dry fried foods (yangtao) in which a batter or a mix is used alone or in combination as a coating material. By using various blended coating materials, the thickness of the topcoat (coating) can be changed, or the taste of the topcoat can be changed, thereby imparting a favorable mouthfeel or flavor to the fried food.
Since the fried food takes time in the cooking operation, there is a tendency to intentionally avoid cooking at home. Therefore, fried food products that have been fried have been widely sold in recent years. On the other hand, when a certain period of time passes after the cooking, the fried food becomes hard and hard to be bitten, so-called a stretched feeling (ヒキ), or the oil of the batter comes off the surface to give a glittered appearance (ギラギラ), and the appearance and texture deteriorate. Such properties of the fried food are not suitable for selling fried foods in stores and the like.
Patent document 1 describes a frozen fried food having a 3-layer structure comprising a layer containing 1 or 2 or more kinds selected from rice flour, corn flour, bread flour, bone meal, egg shell powder, and edible calcium powder on the outer side of a food material, a batter layer on the outer side of the layer, and a breading layer on the outer side of the batter layer. Patent document 2 describes a frozen fried food in which a layer composed of an emulsion and/or an oil agent containing an edible water-retentive substance, a 1 st powder coating layer, an emulsion layer, and a 2 nd powder coating layer are formed in this order on the outer side of a food material. Patent document 3 describes fried foods having a top coat composed of a 1 st batter layer, a 2 nd batter layer containing oil and fat, and a bread batter layer formed in this order on the outer side of food. Patent document 4 describes a method for producing a dry-fried chicken block (boiled half-boiled-brown-rice-and-blue-brown-rice sauce): attaching the dried No. 1 coating material to chicken, then attaching the liquid No. 2 coating material, frying, attaching the liquid flavoring material to the obtained dried and fried chicken, and freezing. Patent document 5 describes a method for producing a coated food: attaching water-retaining powder and egg protein-containing liquid to food material, attaching coating material, and frying or oil-baking.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open publication No. 62-228242;
patent document 2: japanese patent laid-open publication No. 7-255402;
patent document 3: japanese patent laid-open No. 2007-6770;
patent document 4: japanese patent laid-open publication No. 2013-17400;
patent document 5: japanese patent laid-open publication No. 2015-126706.
Disclosure of Invention
Problems to be solved by the invention
There is a demand for a fried food which has a good texture and appearance that the batter is crispy and has no stretching even after a lapse of time from the start of frying and that the batter surface has no floating oil.
Means for solving the problems
The inventor finds that: a fried food which is produced by attaching a mixed flour to a food material, then attaching a liquid having a specific viscosity, and then attaching the mixed flour again, and frying the mixture has a good texture and appearance even after a lapse of time from the start of cooking.
The present invention provides the following inventions.
[1] A method of making a fried food product, the method comprising:
attaching the 1 st flour blend to the food material;
attaching a liquid having a viscosity of 1 to 3500 mPas at 20 ℃ to the 1 st coating powder attached to the food material in an amount of 0.5 to 5 parts by mass per 100 parts by mass of the food material; and
attaching the 2 nd flour to the food material to which the 1 st flour and the liquid have been attached, and then frying.
[2] [1] the method, wherein the viscosity of the liquid at 20 ℃ is 1 to 400 mPas.
[3] The method according to [1] or [2], wherein the adhering amount of the 1 st flour is 8 to 20 parts by mass per 100 parts by mass of the food material.
[4] The method according to any one of [1] to [3], wherein the adhering amount of the 2 nd flour is 4 to 16 parts by mass with respect to 100 parts by mass of the food material.
[5] [1] the method according to any one of [1] to [4], wherein the 1 st dressing and the 2 nd dressing contain not less than 1 kind selected from among grain flours and starches in a total amount of not less than 80% by mass.
[6] [1] the method according to any one of [1] to [5], wherein at least one of the first dressing and the second dressing contains 80 mass% or more of potato starch.
[7] The method according to any one of [1] to [6], wherein the solid content of the liquid is 10 mass% or less.
Effects of the invention
The fried food produced according to the present invention has good texture and appearance with a crispy coating without a stretched feeling and without floating oil on the surface of the coating even after a lapse of time from the start of frying.
Detailed Description
The method for producing a fried food of the present invention comprises:
attaching the 1 st flour blend to the food material;
attaching liquid to the 1 st flour adhered to the food material; and
attaching the 2 nd flour to the food material to which the 1 st flour and the liquid have been attached, and then frying.
In the method of the present invention, the material of the fried food is not particularly limited, and examples thereof include: meat of chicken, pig, cattle, sheep, goat, etc.; fish and shellfish such as cuttlefish, shrimp, bamboo 䇲 fish, etc.; vegetables, etc. The fried food produced by the method of the present invention is preferably a dry fried food or Longtian fried food (dragon yangzhong).
As the 1 st and 2 nd breads (hereinafter, also collectively referred to as "breads") used in the method of the present invention, breads generally used for fried foods can be used. The dressing powder used in the method of the present invention is preferably a powder containing cereal flour or starch as a main component. The cereal flour is not limited, and examples thereof include: wheat flour, rice flour, etc. The starch is not limited, and examples thereof include: starches such as tapioca starch, potato starch, and corn starch; and a processed starch obtained by processing the starch. The powder can also contain oil and fat, powder milk, pigment, spice, salt, emulsifier, dried whole egg, dried egg yolk, vegetable protein, wheat gluten powder, thickener, egg shell calcium, enzyme, flavoring agent, spice, etc. Preferably, the dressing powder contains not less than 80% by mass in total of not less than 1 kind selected from the group consisting of grain flour and starch. More preferably, at least one of the No. 1 dressing and No. 2 dressing contains 80 mass% or more of potato starch. More preferably, the No. 1 dressing powder and the No. 2 dressing powder both contain 80 mass% or more of potato starch. A common dressing may be used for the 1 st dressing and the 2 nd dressing, or different dressings may be used.
The particle size of the flour used in the invention is preferably D90 of less than 500μAnd m is selected. More preferably, the breading used in the present invention has a D90 of less than 440μm, more preferably less than 390μAnd m is selected. It should be noted that bread flour used in the conventional coating material has a D90 of 500μm-1 mm or more. By reducing the breaded D90, the adherence of the batter to the food product in the fried product can be improved. In the present specification, "D90" means a cumulative 90% value of the particle size distribution calculated by the dry laser diffraction/scattering method. D90 was measured by a conventional method using a commercially available laser diffraction particle size distribution measuring apparatus (for example, Microtrac MT3000II, manufactured by Nikkiso K.K.).
In the method of the present invention, the 1 st breading is first adhered to the food material. Before the powder 1 is attached, if necessary, a previously seasoned juice (aftertaste) (seasoning liquid, etc.), a dusting powder, or a topping liquid (つなぎ liquid) (water, cow milk, egg liquid, batter liquid, etc.) may be attached to the food material, but this is not necessarily required. As a method for attaching the 1 st breading to the food material, an operation generally used for producing a fried food can be employed. For example, the 1 st mix can be attached to the food material by scattering the 1 st mix from above the food material, shaking the food material and the 1 st mix in a bag, spreading the 1 st mix on a plate or the like and rolling the food material thereon, or the like.
The amount of the 1 st flour adhered to the food material is preferably 8 to 20 parts by mass, more preferably 11 to 18 parts by mass, per 100 parts by mass of the food material. When the amount of the coating is within this range, the coating property of the breading to the food and the texture of the resulting fried food are preferable. The amount of the powder to be adhered can be appropriately adjusted in the above-described operation of adhering the powder.
In the method of the present invention, the liquid is attached to the 1 st coating powder already attached to the food material. The viscosity of the liquid at 20 ℃ may be 1 to 3500 mPas, preferably 1 to 400 mPas, more preferably 1 to 180 mPas. If the viscosity of the liquid becomes too high, the workability is deteriorated, the adjustment of the amount of the first dressing powder to be adhered becomes difficult, and the texture and appearance of the resulting fried food are also deteriorated. The viscosity of the liquid in the present specification is a value measured by using a B-type viscometer in accordance with JIS Z8803 "method for measuring viscosity of liquid". The viscosity of the ordinary egg yolk is about 800 mPas (see New Food Industry, 23), and the viscosity of the ordinary batter is about 700 to 1500 mPas (see Japanese patent laid-open publication No. 2011-125332) or about 800 to 2000 mPas (see Japanese patent laid-open publication No. 2010-104246). The viscosity of the liquid used in the process of the invention is preferably lower than the batter typically used in the coating of fried food products.
The liquid may be prepared by blending materials commonly used for coating materials to achieve the above specified viscosity. Examples of the liquid material include: more than 1 selected from water, cereal flour, starch, saccharide, amino acids, salts, minerals, proteins, thickener, emulsifier, flavoring agent, vitamins, pigment, and alcohol. The liquid may be water or may contain a material other than water, as long as the liquid has the above-described predetermined viscosity. The content of egg protein in the liquid is preferably 2% by mass or less, more preferably 1% by mass or less, and still more preferably 0.5% by mass or less, and the liquid is more preferably free of egg protein. Further, the liquid may preferably contain an oil or fat but not an emulsion, and the content of the oil or fat is more preferably 2% by mass or less, further preferably 1% by mass or less, further preferably 0.5% by mass or less, and further preferably the liquid does not contain an oil or fat. On the other hand, the total content of the cereal flour and the starch in the liquid may be 2 mass% or more. From the viewpoint of handling properties, the solid content of the liquid is preferably 10% by mass or less, more preferably 8% by mass or less, further preferably 2% by mass or less, further preferably 1% by mass or less, and further preferably 0.5% by mass or less. The solid content of the liquid is a value calculated from the mass ratio before and after drying the liquid until the liquid is dried to a solid. Therefore, the water contained in the liquid is preferably 70% by mass or more, more preferably 90% by mass or more, further preferably 92% by mass or more, further preferably 95% by mass or more, further preferably 98% by mass or more, further preferably 99% by mass or more, further preferably 99.5% by mass or more.
The amount of the liquid adhering to the 1 st coating powder adhered to the food material is preferably 0.5 to 5 parts by mass, more preferably 1.5 to 3 parts by mass, relative to 100 parts by mass of the food material (excluding the coating powder adhered thereto). If the amount of the coating is less than 0.5 part by mass, the coating property of the 2 nd batter described later may be lowered, or the texture of the resulting fried food may be lowered. On the other hand, if the adhering amount is more than 5 parts by mass, the 1 st breading is not easily adhered to the food or is easily peeled off. Examples of the method for adhering the liquid to the first dressing include: a method of spraying or coating the liquid from above the 1 st breading adhered to the food material, a method of immersing the food material adhered with the 1 st breading in the liquid, a method of cooking the food material adhered with the 1 st breading with the liquid, and the like. The preferred method of attachment is spraying.
Then, the 2 nd mixed powder is attached to the food material to which the 1 st mixed powder and the liquid have been attached. The 2 nd powder coating can be applied to the food material in the same manner as the method for applying the 1 st powder coating described above. The amount of the 2 nd breading adhering to the food material is preferably 4 to 16 parts by mass, more preferably 7 to 13 parts by mass, relative to 100 parts by mass of the food material (excluding the 1 st breading and the liquid adhering thereto). When the amount of the coating is within this range, the coating property of the breading to the food and the texture of the resulting fried food are preferable.
In the above manner, the food material having the 1 st mixed powder, the liquid and the 2 nd mixed powder attached thereto in this order was obtained. Then, the fried food of the present invention can be produced by frying the food material. In the method of the present invention, the food material having the 2 nd breading attached thereto can be fried without further attaching a coating material or a liquid thereto. Frying can be carried out according to conventional methods, for example by deep-frying with large amounts of oil or frying with small amounts of oil.
The fried food of the present invention has a good texture and appearance that the batter is crispy without a stretched feeling and that the batter surface does not have oil floating even after a certain period of time has elapsed since the frying. Therefore, the fried food of the present invention is suitable as a fried food (a yangzhong article) which is eaten after being stored for a certain period of time after cooking, for example, a cooked fried food sold in stores or the like. The fried food of the present invention after production can be stored in a heat-preserving container (preferably about 30 to 50 ℃), at room temperature (preferably about 15 to 30 ℃), at a refrigeration temperature (preferably about 0 to 15 ℃), at a freezing temperature (preferably 0 ℃ or lower) before eating. When the fried food of the present invention after storage is eaten, it may be heated by a microwave oven, an oven or re-frying as necessary.
Examples
The present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
In the following examples, the viscosity of the liquid was measured at a rotation speed of 12rpm and a temperature of 20 ℃ using a B-type viscometer (TVB-10M; manufactured by Toyobo industries, Ltd.).
Production examples 1 to 6
As shown in Table 1, No. 1 powder, liquid and No. 2 powder were prepared. The chicken leg meat was cut and molded so that each 1 ge (たり) was 30 g. The No. 1 dressing was dusted on chicken leg meat in the amount shown in Table 1 to attach it. Then, a liquid was sprayed on the 1 st dressing with a sprayer to adhere in the amount shown in Table 1, and then the 2 nd dressing was scattered thereon in the amount shown in Table 1 to adhere. The obtained coated food material was fried with salad oil heated to 170 ℃ for 4 minutes to produce a dry-fried chicken nugget.
Comparative examples 1 to 2
The same procedure as in production example 1 was followed, except that neither the No. 1 breading nor the No. 1 liquid was applied, to produce dry-fried chicken nuggets.
(test example 1)
10 pieces of each of the dry-fried chicken pieces of production example and comparative example were cooled at room temperature for 2 hours and stored in a 45 ℃ incubator for 4 hours. The appearance and texture of each of the stored dry-fried chicken pieces were evaluated by 10 trained panelists according to the following evaluation criteria, and the average value was obtained. The results are shown in Table 1. The attached amount in the table indicates the mass ratio of the powder or the liquid when the mass of the food material is 100%.
(evaluation criteria for the appearance of the topcoat)
5: the surface clothes have no floating oil and are very good;
4: the oil stains are partially present on the surface clothes, but the surface clothes are free from floating oil and good;
3: a part of the shell has the appearance of floating oil;
2: more than half of the surface clothes have floating oil, are glittering and bad;
1: the whole surface clothes have floating oil, have strong glittering feeling and are not good.
(evaluation criteria for the taste of the batter)
5: the mask is very fragile, very easy to bite and very good;
4: the mask has brittleness, is easy to bite off and is good;
3: the mask is slightly brittle and is easy to bite;
2: the brittleness of the mask is not felt too much, and the mask is not easy to bite and is not good;
1: the crispness of the mask garment is hardly felt, and the mask garment is not easy to bite off and very bad.
[ Table 1]
(test example 2)
A dry-fried chicken nugget was produced by following the same procedure as in production example 1, except that guar gum was added and the viscosity of the liquid was changed as shown in table 2. The obtained dry-fried chicken nuggets were evaluated in the same manner as in test example 1. The results are shown in Table 2. The results of production example 1 are shown again in table 2.
[ Table 2]
(test example 3)
The same procedure as in production example 1 was followed except that the amounts of the powder of the 1 st mix, the liquid and the powder of the 2 nd mix were changed as shown in tables 3 to 4 to produce dry-fried chicken nuggets. The obtained dry-fried chicken nuggets were evaluated in the same manner as in test example 1. The results are shown in tables 3 to 4. The results of production example 1 are shown in tables 3 to 4 again.
[ Table 3]
[ Table 4]
Claims (7)
1. A method of making a fried food product, the method comprising:
attaching the 1 st flour blend to the food material;
attaching a liquid having a viscosity of 1 to 3500 mPas at 20 ℃ to the 1 st coating powder attached to the food material in an amount of 0.5 to 5 parts by mass per 100 parts by mass of the food material; and
attaching the 2 nd flour to the food material to which the 1 st flour and the liquid have been attached, and then frying.
2. The method according to claim 1, wherein the viscosity of the liquid at 20 ℃ is 1 to 400 mPas.
3. The method according to claim 1 or 2, wherein the amount of the 1 st coating powder deposited is 8 to 20 parts by mass per 100 parts by mass of the food material.
4. The method according to any one of claims 1 to 3, wherein the 2 nd breading is deposited in an amount of 4 to 16 parts by mass per 100 parts by mass of the food material.
5. The method according to any one of claims 1 to 4, wherein the 1 st dressing and the 2 nd dressing contain not less than 1 kind selected from the group consisting of a cereal flour and a starch in a total amount of not less than 80% by mass.
6. The method according to any one of claims 1 to 5, wherein at least one of the first breading and the second breading contains 80% by mass or more of potato starch.
7. The method according to any one of claims 1 to 6, wherein the solid content of the liquid is 10% by mass or less.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2018153501 | 2018-08-17 | ||
| JP2018-153501 | 2018-08-17 | ||
| PCT/JP2019/032129 WO2020036220A1 (en) | 2018-08-17 | 2019-08-16 | Method for producing fried food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112533490A true CN112533490A (en) | 2021-03-19 |
Family
ID=69525379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201980053247.0A Pending CN112533490A (en) | 2018-08-17 | 2019-08-16 | Method for producing fried food |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP7406494B2 (en) |
| CN (1) | CN112533490A (en) |
| WO (1) | WO2020036220A1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621593A (en) * | 2013-12-13 | 2014-03-12 | 戴女裕 | Fried food and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62228242A (en) * | 1986-03-27 | 1987-10-07 | Okumoto Seifun Kk | Frozen fry and production thereof |
| JP3370199B2 (en) * | 1994-02-01 | 2003-01-27 | 株式会社ニチレイ | Frozen fry base material for microwave cooking and frozen fries for microwave cooking |
| JPH10309171A (en) * | 1997-05-12 | 1998-11-24 | Nitto Seifun Kk | Fried foods and production of the same |
| JP5806018B2 (en) * | 2011-07-07 | 2015-11-10 | 有限会社鳥一番フードサービス | How to make fried chicken |
-
2019
- 2019-08-16 JP JP2020537107A patent/JP7406494B2/en active Active
- 2019-08-16 WO PCT/JP2019/032129 patent/WO2020036220A1/en active Application Filing
- 2019-08-16 CN CN201980053247.0A patent/CN112533490A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621593A (en) * | 2013-12-13 | 2014-03-12 | 戴女裕 | Fried food and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2020036220A1 (en) | 2020-02-20 |
| JPWO2020036220A1 (en) | 2021-08-10 |
| JP7406494B2 (en) | 2023-12-27 |
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