CN117119902A - Method for producing processed food for fried flour clothes - Google Patents
Method for producing processed food for fried flour clothes Download PDFInfo
- Publication number
- CN117119902A CN117119902A CN202280025254.1A CN202280025254A CN117119902A CN 117119902 A CN117119902 A CN 117119902A CN 202280025254 A CN202280025254 A CN 202280025254A CN 117119902 A CN117119902 A CN 117119902A
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- China
- Prior art keywords
- food
- batter
- core
- fried
- flour
- Prior art date
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- 239000000463 material Substances 0.000 claims abstract description 86
- 238000007710 freezing Methods 0.000 claims abstract description 49
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- 238000012360 testing method Methods 0.000 description 31
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- 235000002639 sodium chloride Nutrition 0.000 description 3
- 238000009777 vacuum freeze-drying Methods 0.000 description 3
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- 229920002581 Glucomannan Polymers 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
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- -1 and for example Substances 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
- 229940073490 sodium glutamate Drugs 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000004781 supercooling Methods 0.000 description 2
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
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- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
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- 235000013601 eggs Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011306 frozen processed food Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000009998 heat setting Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
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Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The present invention provides a method for producing a processed food for a fried flour food, which is capable of simply and uniformly adhering a flour material to an inner core while preventing the inner core from being damaged when the processed food for a fried flour food is produced by adhering the flour material to the inner core which is easy to damage and then frying the flour material. The temperature of the batter liquid adhering to the core is set to-3 ℃ or lower, the freezing temperature of the batter liquid is set to-1 ℃ or lower and the temperature of the batter liquid adhering to the core is set to +3 ℃ or lower, and the batter liquid is adhered to the core and then the surface coating material is adhered, so that even when a stirrer, powder mixing or other method is used for adhering the surface coating material, damage to the core can be suppressed during adhering of the surface coating material, and the surface coating material can be easily and uniformly adhered to the core.
Description
Technical Field
The present invention relates to a method for producing a processed food for a fried flour food.
Background
Conventionally, fried flour foods such as tempura, dry fried foods, fried chicken, chicken nuggets, and croquettes, which have flour coats attached to the periphery of an inner core, have been known. Examples of such foods include foods in which a batter is adhered to and fried as in tempura, foods in which a batter is adhered to and fried in the core, foods in which a batter material such as wheat flour serving as a batter is directly adhered to and fried in the core as in a dry fried food, and foods in which a batter is adhered to and fried in the core as in a croquette, and foods in which a batter material such as bread flour serving as a batter is adhered to and fried in the core.
Patent document 1 discloses a technique for producing a fried flour food such as a dry fried food in which flour material such as wheat flour is adhered to a core and then fried after the flour paste is adhered to the core. The technology of patent document 1 describes a technology relating to a batter for oil-cooked foods, which is capable of achieving both of a desirable taste and an appearance of a batter in oil-cooked foods which are heated and cooked by microwaves (microwave ovens): the batter for oil-cooking food comprises flour, at least one carbohydrate selected from oligosaccharides with 3-9 sugar and dextrin with a saccharification rate of less than 10, solid fat, a thickener and egg white, wherein the mass ratio of the solid fat to the flour (solid fat/flour) in the batter is 0.55-3.80, and the mass ratio of water to the flour (water/flour) is 0.85-1.90. The technology of patent document 1 is described in the sense that sugar such as oligosaccharide is used in the batter solution, but the freezing temperature of the batter solution is not described in the sense that the inner core is frozen.
As a dry fried flour food obtained by further drying a fried flour food, techniques of patent document 2 and patent document 3 are known.
Prior art literature
Patent literature
Patent document 1: japanese patent laid-open publication No. WO2018/181749
Patent document 2: japanese patent laid-open No. 2000-23625
Patent document 3: japanese patent publication No. 5-44251
Disclosure of Invention
Problems to be solved by the invention
The present invention provides a method for producing a processed food for a fried flour food, which is used for producing a processed food for a fried flour food in which a flour material is adhered to an inner core and then fried, wherein the flour material is easily and uniformly adhered to the inner core while preventing the inner core from being damaged.
Means for solving the problems
The inventors of the present invention studied a method of simply and uniformly attaching a surface coating material such as wheat flour to a core in a fried surface coating material such as a dry fried food, and as a result, when the core is a molded food such as a meat-like protein processed food obtained by molding meat emulsion or a tissue-like vegetable protein, if the surface coating material is simply attached to the core by a process such as stirring by a pin mixer or powder mixing, there is a problem that the core as a molded product is damaged. Intensive studies have been conducted to achieve the above object, and as a result the present invention has been completed.
Specifically, the present invention provides a method for producing a processed food for fried flour foods, comprising a step of adhering a batter solution to a core and a step of adhering a flour material to the core to which the batter solution is adhered, wherein the temperature of the core when the batter solution is adhered is frozen to-3 ℃ or lower, the freezing temperature of the batter solution is-1 ℃ or lower, and the temperature of the core when the batter solution is adhered is +3 ℃ or lower.
In the method for producing a processed food for deep-fried flour clothes of the present invention, the temperature of the batter liquid adhering to the inner core is more preferably-4 ℃ or lower.
The batter solution of the method for producing a processed food for fried flour foods of the present invention preferably contains at least one of monosaccharides, disaccharides, oligosaccharides, dextrins, and sugar alcohols as a pour point depressant.
In addition, at least one of the batter liquid and the dough material in the method for producing a processed food for fried flour foods of the present invention preferably contains at least one of wheat flour, egg white powder and soybean protein powder.
The method for producing a processed food for a fried flour food according to the present invention is particularly effective when the inner core is a molded product.
Further, the method for producing a fried dough-coated food can be provided by subjecting the processed food for a fried dough-coated food produced by the method for producing a processed food for a fried dough-coated food of the present invention to a frying treatment.
Further, the process for producing a dry fried dough coated food can be provided by freezing the processed food for a fried dough coated food produced by the process for producing a processed food for a fried dough coated food of the present invention and drying the frozen processed food for a fried dough coated food by frying under reduced pressure.
Further, the method for producing a dry fried dough coated food can be provided by further drying the fried dough coated food produced by the method for producing a fried dough coated food of the present invention.
Effects of the invention
According to the present invention, there can be provided a method for producing a processed food for a fried flour food, which is used for producing a processed food for a fried flour food in which a flour material is adhered to a core that is liable to be damaged and then the fried flour material is subjected to a frying treatment, wherein the flour material is easily and uniformly adhered to the core while preventing the core from being damaged. Further, a method for producing a processed food for fried flour clothing, which can easily attach a flour material to an inner core even if the inner core is not easily damaged, can be provided.
Drawings
FIG. 1 is an explanatory diagram of a method for measuring freezing temperatures of batter solutions 2 and 4 according to the present invention.
FIG. 2 is a photograph of a processed food for a fried flour food of test example 1 of the present invention.
FIG. 3 is a photograph of a processed food for a fried flour food of test example 9 of the present invention.
FIG. 4 is a photograph of a processed food for a fried flour food of test example 19 of the present invention.
Detailed Description
The present invention will be described in detail below. However, the present invention is not limited to the following description.
(inner core)
The material of the inner core of the fried flour food of the present invention is not particularly limited as long as it is solid and can be fried, and meat, fish and shellfish, vegetables, fungi, egg and other materials, cheese, bean curd and other processed foods, textured vegetable proteins produced by extruding soybean protein powder and the like with an extruder, and the like can be used. These materials may be used as an inner core directly or after cutting, or may be used as an inner core by grinding or mixing with materials such as wheat flour, starch, egg white powder, soybean protein powder, glucomannan, methylcellulose, etc. which are used as a material of a starch material. These molded articles may be produced by heat-setting by heat treatment such as steaming or boiling, or may be produced by freezing without heating. In addition, seasoning may be performed by dipping and mixing materials such as seasoning.
When the core is directly used or materials such as meat, fish, shellfish, vegetables, fungus, etc. are used after cutting, even if flour, etc. are adhered to powder materials such as flour by using a pin mixer or powder mixing, there is no risk of the core collapsing. For example, in the case of a fried chicken food, in order to attach wheat flour to a large amount of chicken at one time, the seasoned chicken and wheat flour may be mixed by a pin mixer or the chicken and wheat flour may be added to a large plastic bag and then mixed with strong stirring to uniformly attach the wheat flour as a flour coating to the chicken. However, for example, in the case of using soft food materials such as bean curd, meat balls, meat-like foods obtained by heating and molding a tissue-like vegetable protein together with a binder as an inner core, care must be taken not to damage the inner core when attaching a surface coating material such as wheat flour to be a surface coating, and it is difficult to attach a surface coating material to the inner core in a large amount at a time.
Thus, the core of the present invention is frozen before the batter liquid described later is adhered. The freezing method is not particularly limited, and for example, a commercial freezing apparatus such as a blast tunnel freezer, a screw freezer, a box freezer, a rapid freezer, a brine-type flexible freezer, and the like may be used, and a general commercial or household freezer may be used. The freezing may be performed by, for example, quick freezing at about-35℃in a quick freezer, or by freezing in a commercial-18℃freezer. By freezing, even if flour materials such as wheat flour are adhered by mixing with a pin mixer and powder, the inner core is not easily damaged.
The temperature of the batter solution adhering to the inner core of the present invention is set to-3 ℃ or lower. If the temperature is higher than-3 ℃, the inner core is easily thawed, and the inner core is melted when the batter liquid is adhered, and the inner core is easily damaged when the batter material is adhered by using a pin mixer or powder mixing. The above temperature is more preferably-4℃or lower, and still more preferably-5℃or lower. The temperature of the core according to the present invention means the temperature of the core center portion. The measurement method may be performed by inserting a thermometer into the center portion of the core. In addition, if the temperature of the core is too low, the freezing temperature of the batter liquid to be described later also needs to be lowered, and therefore, a pour point depressant such as a sugar alcohol needs to be added to the batter liquid in large amounts. Therefore, the temperature of the core when the batter solution is adhered is preferably-10 ℃ or higher.
The core temperature of the present invention is not problematic even when the temperature is lowered during freezing or when the temperature is raised during thawing, but it is preferable to adjust the temperature to be uniform as a whole by freezing the core in a freezer set at-3 to-10 ℃ from the beginning or by placing the core stored once at-18 ℃ or less in a freezer set at-3 to-10 ℃ from the beginning, because a temperature difference is formed between the core and the surface.
(batter solution)
The material used in the batter solution of the present invention is not particularly limited, but the freezing temperature of the batter solution needs to be adjusted so that the temperature of the batter solution is-1 ℃ or lower and the temperature of the core when the batter solution is adhered is +3 ℃ or lower. Thus, a pour point depressant is added to lower the freezing point of the batter liquid. Examples of the pour point depressant for the batter liquid of the present invention include sugar alcohols such as monosaccharides, disaccharides, oligosaccharides, dextrins, sorbitol, glycerin and reduced starch syrups, and table salt. Among them, glucose and sugar alcohol are preferable because they can efficiently lower the freezing point of the batter liquid. The pour point depressant is not limited to one, and may be used in combination of plural kinds.
Regarding the degree of freezing point depression, there are different ones depending on the pour point depressants used, however, at least 18% by weight or more of these pour point depressants need to be added to the solution. Since the addition of a large amount of the pour point depressant affects the taste and the viscosity of the batter solution, the amount of the coagulant to be added is preferably 50% by weight or less.
The freezing temperature of the batter solution of the present invention may be measured by placing the batter solution in a freezer at-20℃and inserting a thermometer therein to measure the freezing temperature over time. In the measurement method, the temperature at the time when the temperature becomes constant (10 minutes or more) as in the batter liquid 2 (t 2brix26.6 in the drawing) used in the following example shown in fig. 1 was set as the freezing temperature, but when the supercooling by freezing occurred as in the batter liquid 4 (t 4brix43.4 in the drawing), the temperature at which the temperature rise after the supercooling was released was stopped was set as the freezing temperature.
As other materials of the batter solution, starch materials such as wheat flour and starch, protein materials such as egg white powder and soybean protein powder are preferably added as materials for bonding the inner core and the surface coating material. In addition, flavoring agents such as salt, soy sauce, sodium glutamate, etc., essence, pigment, emulsified oil, etc. for imparting flavor and color may be added. In the case where these materials are contained in the batter solution, the starch-based material such as wheat flour and starch, the protein-based material such as egg white powder and soybean protein powder are not necessarily contained in the batter solution, but the adhesiveness between the batter material and the core is increased by the presence of these materials in the batter solution, and is therefore preferable.
In the production of the batter liquid, water is added to the pour point depressant and other materials, and the mixture is sufficiently stirred and homogenized. The temperature of the batter solution is not particularly limited, but if it is too high, the core is easily melted, and thus is preferably adjusted to 20 ℃ or less, more preferably to 10 ℃ or less.
(facial clothing)
The material (surface coating material) of the surface coating of the present invention is preferably a powdery material, and examples thereof include starch-based powder such as wheat flour and starch, protein-based powder such as egg white powder and soybean protein powder, and small-sized bread powder such as dried bread powder. Oil residue and large-sized bread flour can be used as a surface coating material, however, when these surface coating materials are used, it is difficult to adhere the surface coating material to the inner core by using a pin mixer or powder mixing.
As other surface-coating materials, pigment powder, flavoring essence powder, and the like may be added. The above facing materials may be used singly or in combination.
(production of processed food for deep-fried flour clothes)
First, the frozen core is stuck with the batter solution. The adhering method is not particularly limited, and the frozen core may be immersed in the batter liquid to adhere the core, or the batter liquid may be added to the frozen core in the opposite direction and mixed by stirring with a pin mixer or the like to adhere the core. At this time, if the freezing temperature of the batter solution is higher than the product temperature of the core when the batter solution is adhered by +3℃. If the batter solution freezes, the adhesion of the topcoat material becomes uneven in the subsequent process.
Then, after the batter solution was uniformly adhered to the surface of the inner core, the batter material was adhered to the surface of the batter solution, and a processed food for fried flour foods was produced. The adhering method is not particularly limited, and there is a method in which a core to which a batter solution is adhered is put into a full-sized surface material, and the surface material is adhered to the surface of the batter solution without omission; in the case of adhering the batter liquid by stirring with a pin mixer or the like, the lower garment material is directly fed to the pin mixer while stirring, whereby the lower garment material is adhered to the surface of the batter liquid without omission. In addition, the inner core to which the batter solution is attached is added to the plastic bag to which the batter material is added, and powder mixing is performed, whereby the batter material can be attached to the surface of the batter solution without omission. The processed food for deep-fried flour foods to which the flour coating material is attached may be used as it is for the deep-frying treatment, may be stored by being frozen again at this stage, or may be sold as a processed food for deep-fried flour foods for home use or commercial use. However, a processed food for fried flour foods having a low freezing temperature of the batter liquid may melt the batter liquid due to a temperature rise of a freezer during storage, and thus care is required.
(method for producing fried flour food)
The processed food for the fried flour food having the flour coating material attached thereto is subjected to a frying treatment, whereby the fried flour food can be produced. The frying treatment may be carried out using frying oil adjusted to 130 to 200 ℃ depending on the material of the core, etc.
The frying oil is not particularly limited as long as it is an edible oil, and for example, vegetable oils such as rapeseed oil, refined rice oil, soybean oil, palm oil, corn oil, etc., animal oils such as lard, or hydrogenated oils and transesterified oils thereof may be used singly or in combination.
The fried flour food subjected to the frying treatment can be directly eaten as a fried flour food after removing excessive oil and waste heat, or can be frozen to prepare a frozen fried flour food. In the case of freezing, as in the method of freezing the core, for example, not only commercial freezing apparatuses such as a tunnel freezer, a screw freezer, a box freezer, a flash freezer, a brine-type flexible freezer, but also general commercial and household freezers can be used. The freezing is preferably performed by rapid freezing using a rapid freezing chamber at about-35 ℃.
(method for producing Dry fried flour food)
The fried dough coated food produced by the method for producing a fried dough coated food of the present invention can be produced by freezing and then further drying by vacuum freeze-drying as described in patent documents 2 and 3. The vacuum freeze-drying conditions are not particularly limited as long as the drying is performed at a vacuum degree and tray heating temperature to such an extent that the frozen product is not thawed. The preferable range is to dry the material so that the vacuum degree is 1.5torr or less, the tray heating temperature is 90 ℃ or less, and the moisture after drying becomes 1to 7 wt%. If the drying is excessive, the film is liable to be damaged, and thus, if necessary, the moisture can be adjusted by performing a humidity control treatment after the drying. The dried fried dough coated food may be produced by drying such as hot air drying or microwave drying, not limited to vacuum freeze drying.
In addition, as another method of the method for producing a dry fried dough coated food of the present invention, the processed food for a fried dough coated food produced in the present invention may be frozen and fried under reduced pressure in an oil at 80 to 100℃and a reduced pressure of-0.08 to-0.12 MPa, thereby producing a dry fried dough coated food.
The dried and fried dough-coated food of the present invention can be used not only as a food material for instant food such as instant soup and instant noodles, which are reconstituted with hot water, but also as a snack.
The present embodiment will be described in further detail with reference to the following examples.
Examples
Experiment 1 > relation of the temperature of the inner core to the temperature of the batter solution
To 16 parts by weight of a textured vegetable protein (New Fujinik (registered trademark) 59, manufactured by Shimadzu oil Co., ltd.) obtained by extruding soybean protein powder with an extruder, 33.7 parts by weight of water was added and rehydrated, and the obtained material was used as an inner core, and 12 parts by weight of water was added thereto, and 0.3 part by weight of glucomannan subjected to alkali treatment was rehydrated, and was used as a gelling agent, and then, 6 parts by weight of soy sauce, 1 part by weight of Japanese sweet cooking wine, 1.5 parts by weight of rapeseed oil, and 15 parts by weight of water were added and mixed as a liquid, and finally, 7 parts by weight of soybean protein powder, 2 parts by weight of egg white powder, 1.5 parts by weight of table salt, 1 part by weight of sodium glutamate, 0.5 parts by weight of pepper, 0.5 parts by weight of granulated sugar, 1.5 parts by weight of garlic, and 0.5 parts by weight of ginger were added and mixed as a powder, and then, the mixture was sufficiently stirred, and a dough was produced. The composition of the blanks is shown in table 1 below.
TABLE 1
The thus-produced dough was molded to a thickness of 30mm, then heated in a steamer set at a temperature of 85℃for 30 minutes, cooled, cut into 15mmx10mmx7mm, and stored at a temperature of 4 ℃, 0 ℃, -3 ℃, -4 ℃, -5 ℃, -6 ℃ and-9 ℃ for a low Wen Kuzhong to adjust the product temperature, thereby producing cores 1to 7 (meat-like protein processed foods).
Then, a paste solution was prepared. Batter solutions 1to 4 were prepared by sufficiently stirring the batter materials prepared with the compositions shown in table 2 below. Reduced starch syrup (SE (registered trademark) 600 product of Food Science company) as a sugar alcohol was used as a pour point depressant. The batter solution was stored in a refrigerator at 4 ℃ and cooled, and then stirred again and homogenized for use.
The batter solutions 1to 4 were placed in a freezer at-20℃and the freezing temperature was measured. The freezing temperature was measured by checking a temperature change with time using a data recording thermometer (CENTER 521 manufactured by zotzwitterion corporation). The Brix concentration was measured by measuring the batter solutions 1to 4 using a Brix meter. The compositions, freezing temperatures, and Brix concentrations of the batter solutions 1to 4 are shown in Table 2 below.
TABLE 2
The materials shown in Table 3 were mixed with powder to prepare a surface coating material.
TABLE 3
| Material for surface clothing | Parts by weight of |
| Wheat flour | 70 |
| Soybean protein powder | 20 |
| Egg white powder | 10 |
Test examples 1to 22
The core and the batter were selected as shown in Table 4 below, and 300g of the core was added to a stirrer (KSM 5WH, manufactured by Kitchen aid Co., ltd.) while stirring, 24g of the batter was added, stirring was performed for 40 seconds, 60g of a coating material was further added, and stirring was performed for 30 seconds, to prepare a processed food for fried flour foods.
TABLE 4
The processed food for deep-fried flour clothing was evaluated for adhesion (visual) of flour coating, measurement of yield, and evaluation of breakage degree of inner core. Regarding the evaluation of the adhesion (visual) of the surface coating, the sample to which the surface coating material was uniformly adhered as a whole was regarded as poor, and the sample to which the surface coating was mottled was regarded as x. The batter solution of the sample to which the variegated coating was attached was frozen.
In the method for measuring the yield, the core to which the facing material was attached was passed through a 6.7mm mesh sieve, and the weight remaining on the sieve was divided by the weight of the original core by 300g, thereby measuring the yield. As an evaluation of the degree of breakage of the core, the yield was set to be less than 45× (failure), the yield was set to be 45% or more and less than 60% to be Δ (failure), the yield was set to be 60% or more and less than 75% to be good, and the yield was set to be 75% or more to be excellent. In the evaluation of the adhesion (visual) of the surface coating, the sample of x (frozen batter) was not subjected to the measurement of the yield and the evaluation of the degree of breakage of the core.
The results of evaluation of the adhesion (visual) of the surface coating are shown in table 5, the results of measurement of the yield are shown in table 6, and the results of evaluation of the degree of breakage of the core are shown in table 7.
TABLE 5
TABLE 6
TABLE 7
As shown in test examples 1to 8, in the test zone where the product temperature of the core was 4 ℃ and 0 ℃ without freezing, the surface coating material was uniformly adhered to the core but the breakage of the core was large as shown in fig. 2 (test example 1), and the evaluation of the breakage degree of the core was failed (x).
In contrast, the yield was improved as shown in test examples 10, 11 and 12 by freezing the core and setting the product temperature to-3 ℃. However, in test example 9 using batter liquid 1 having a freezing point of-0.9 ℃, the batter liquid was frozen on the inner core surface, and as shown in fig. 3 (test example 9), the surface coating material was mottled attached.
In test examples 10 to 15, 17 to 19, 20, and 22 in which the batter solution was not frozen but the surface coating material was uniformly adhered, as shown in fig. 4 (test example 19), the surface coating material was uniformly adhered even when the core temperature was low. The yield increases when the core temperature is low. The core temperature is preferably-4℃or lower, more preferably-5℃or lower. However, if the core temperature is-9 ℃, it is necessary to add a large amount of reduced starch syrup (sugar alcohol) as a pour point depressant to the batter liquid so as not to freeze the batter liquid, and the taste is affected, and therefore, it is considered that the core temperature is preferably-10 ℃ or less at the minimum.
In test examples 9, 16 and 21 in which the batter liquid was frozen, the surface coating material was not uniformly adhered, and the evaluation of the adhesion (visual) of the surface coating was "x". Accordingly, it is preferable to add a pour point depressant so as not to freeze the batter liquid in accordance with the temperature of the core, and adjust the freezing temperature of the batter liquid. When the freezing temperature of the batter was considered, it was considered that the batter liquid was frozen when the freezing temperature of the batter liquid was equal to or higher than the core temperature +3℃, except for test example 9. In order not to freeze, the freezing temperature of the batter solution is more preferably not higher than the core temperature of +2.2℃. The freezing temperature of the batter solution is at least-1.0℃or lower, more preferably-1.8℃or lower, and when the results of experiment 2 described below are also considered, it is preferably-3.0℃or lower.
Experiment 2 study of pour point depressant for batter solutions
Test examples 23 to 26
A processed food for fried flour foods was produced in the same manner as in experiment 1 using the core 5 at-5℃used in experiment 1 and the batter solutions 5to 8 produced using the materials of Table 8 below as pour point depressants for the batter solutions, and was measured and evaluated in the same manner as in experiment 1. The measurement and evaluation results are shown in table 9 below. Dextrin (registered trademark) #2 (manufactured by Songgu chemical industry Co., ltd.) was used for dextrin, and halodex (registered trademark) (manufactured by Linne corporation) was used for oligosaccharide.
TABLE 8
TABLE 9
As shown in test examples 23 and 24 of experiment 2, the freezing temperature of the batter solution was also reduced efficiently by using glucose of monosaccharide and trehalose of disaccharide as pour point depressants, and the batter solution was not frozen, allowing uniform adhesion of the surface coating material. However, as shown in test example 17, as the degree of breakage of the core, the yield was good in the case of reducing starch syrup (sugar alcohol).
The dextrins (DE 10-12) of test example 25 had low freezing point depression and the batter liquid was frozen, however, it is considered that the core could be used if the core temperature was higher than-5 ℃. Further, since the influence on the taste is small as compared with other pour point depressants, it is considered that a part of the pour point depressants may be replaced with dextrins.
In the oligosaccharide of test example 26, the addition amount was increased to increase Brix and lower the freezing temperature, so that the batter liquid was not frozen and the surface coating material could be uniformly adhered.
From the above results, it is clear that monosaccharides such as glucose, disaccharides such as trehalose, oligosaccharides, dextrins and sugar alcohols such as reduced starch syrup are preferable as the pour point depressant.
Experiment 3 > manufacture of fried and dried flour-coated food
Test example 27
The processed food for the fried flour food prepared in test example 19 was fried with 170℃oil (rapeseed oil) for 40 seconds to prepare a fried flour food (dry fried food-like food).
Test example 28
The fried dough coated food prepared in test example 19 was frozen in a rapid freezer at-40℃for 30 minutes to prepare a frozen fried dough coated food (dry fried food-like frozen food).
Test example 29
The fried dough-coated food prepared in test example 19 was frozen in a quick freezing oven at-40℃for 30 minutes, and dried (dried-fried food-like dried food) in a vacuum freeze dryer (TFD 10LF4, toyo Kagaku Co., ltd.) at a tray temperature of not more than 0.1torr, at 87℃for 4 hours, at 75℃for 3 hours, and thereafter at 60℃until the temperature reached 58 ℃.
Test example 30
The processed food for fried flour foods prepared in test example 19 was frozen in a rapid freezer at-40℃for 30 minutes, and fried at 85℃for 45 minutes under-0.1 MPa with a vacuum frying dryer (BL-2A manufactured by Zaojia Co., ltd.) to prepare a dried fried flour food (dried fried food-like dried food).
The coats of any of the foods of test examples 27 to 30 were well adhered to the inner core, and the foods were not peeled off, and a good fried or dry fried coated food was produced.
Test example 27 was eaten as it is, and test example 28 was eaten by cooking with a microwave oven and naturally thawing, and test examples 29 and 30 were eaten by rehydration with hot water for about 3 to 5 minutes, or was eaten as a snack as it is.
Claims (8)
1. A method for producing a processed food for a fried flour food, characterized by comprising the steps of,
comprises a step of adhering a batter solution to the core, and
attaching a surface coating material to the inner core to which the batter solution is attached,
the temperature of the inner core when the batter liquid is adhered is frozen to be below-3 ℃,
the freezing temperature of the batter solution is-1 ℃ or lower, and the temperature of the inner core when the batter solution is adhered is +3 ℃ or lower.
2. The method for producing a processed food for fried flour clothing according to claim 1, wherein,
the temperature of the inner core when the batter liquid is adhered to is below-4 ℃.
3. The method for producing a processed food for fried flour clothing according to claim 1 or 2, characterized in that,
the batter liquid contains at least one of monosaccharides, disaccharides, oligosaccharides, dextrins and sugar alcohols as pour point depressants.
4. The method for producing a processed food for deep-fried flour clothing according to any one of claim 1to 3, wherein,
at least one of the batter solution and the coating material contains at least one of wheat flour, starch, egg white powder and soybean protein powder.
5. The method for producing a processed food for deep-fried flour clothing according to any one of claims 1to 4, wherein,
the inner core is a formed article.
6. A method for producing a fried flour food is characterized in that,
a process for producing a fried flour food which comprises subjecting a processed food for a fried flour food produced by the production method of claim 1to 5to a frying treatment.
7. A method for producing a dry fried flour food is characterized in that,
a processed food for deep-fried flour clothes and foods produced by the method of claim 1to 5 is frozen and dried by deep-frying under reduced pressure.
8. A method for producing a dry fried flour food is characterized in that,
the fried flour food of claim 6 is dried.
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| JP2021098300 | 2021-06-11 | ||
| JP2021-098300 | 2021-06-11 | ||
| PCT/JP2022/023400 WO2022260155A1 (en) | 2021-06-11 | 2022-06-10 | Processed food product production method for batter-fried food |
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| US5266340A (en) * | 1991-07-23 | 1993-11-30 | Campbell Soup Company | Process for preparing batter-coated, chilled food products |
| JPH09224587A (en) * | 1996-02-20 | 1997-09-02 | Nichiro Corp | Frozen food for deep-frying and deep-fried frozen food for heat finishing, and their producing method |
| JPH11103807A (en) * | 1997-09-30 | 1999-04-20 | Snow Brand Milk Prod Co Ltd | Batter, frozen food using the same and its production |
| JP2020137489A (en) * | 2019-03-01 | 2020-09-03 | ユニテックフーズ株式会社 | Croquette and method of producing the same |
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