CN1620907A - Noodle surface liquid for dry fried food, dry fried food and manufacturing method thereof - Google Patents
Noodle surface liquid for dry fried food, dry fried food and manufacturing method thereof Download PDFInfo
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- CN1620907A CN1620907A CNA2004100973727A CN200410097372A CN1620907A CN 1620907 A CN1620907 A CN 1620907A CN A2004100973727 A CNA2004100973727 A CN A2004100973727A CN 200410097372 A CN200410097372 A CN 200410097372A CN 1620907 A CN1620907 A CN 1620907A
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Abstract
The invention provides coating liquid for deep fry with which deep fry having an appearance like Tatsuta-age having a bloom can be stably cooked while keeping the liquid in a homogeneous condition even when produced in large quantity, and well inhibited from causing starch precipitation in the coating liquid in a production line; and provides a deep fry having appetizing coating prominent in whiteness in its appearance like the Tatsuta-age; and to provide a method for producing the deep fry. The coating liquid for a deep fry is applied to the outermost surface of an ingredient before frying, contains starch, edible oil and fat, an emulsifier and/or a foaming agent, and water, and is structured so as to have edible oil-and-fat content ratio of <15 mass% and viscosity of 0.2-12.0 Pa s at 20[deg.]C.
Description
Technical field
The present invention relates to the dry fried food noodle surface liquid, and the dry fried food that uses this noodle surface liquid to make, even in industrial production, use this noodle surface liquid, also be easy to make present be commonly referred to as the dragon-field type dry fried food, be similar to the dry fried food that adheres to the white powder outward appearance.The invention still further relates to face clothing outward appearance different with dry fried food in the past, can cause appetite, be similar to the dry fried food and the manufacture method thereof of the dragon-field type dry fried food local flavor that adheres to many white powders.
Background technology
In recent years, the sales volume of can be easy edible home cooking goods such as the cooked fried food of selling at the home cooking sales counter, refrigeration oil deep-fried food increases.This class fried food according to its face clothing kind, can be divided into direct fried food, dry fried food, the fried food of wrapping up in face, fry usually.
Directly fried food is the food that food materials such as potato, small fish are directly cooked with oil, and the taste of outstanding food material makes food material have sallow color and the burnt taste of sticking with paste simultaneously easily.
Dry fried food generally is starch or the wheat flour that food materials such as meat and fish is directly dipped in pulverulence, and the food of cooking with oil can be kept delicious food and fragrance under the state that keeps food material moisture then.Wherein, be similar to the dry fried food that adheres to the white powder outer surface and be commonly called the dragon-field type dry fried food with dipping in behind the starch such as edible tulip powder with oily having of cooking.
The face fried food of wrapping up in normally dips in the fried with behind the noodle surface liquid of wheat flour and water mixing to food material, and the food of cooking with oil is compared with dry fried food again, contains a large amount of moisture in the face clothing.Therefore generally wrapping up in the fried amount of moisture with noodle surface liquid of face must be more than 50 quality %.
Fry is to make pasty liquid that fry uses attached on the various food materials, dips in the food of cooking with oil behind the bread flour again, generally is easy to make bread flour to have sallow color.
According to the kind difference of face clothing, mouthfeel, the taste of these fried foods are different, use special-purpose wafer material usually.Simultaneously, when producing oil deep-fried food in a large number, wish that the outward appearance of face clothing and mouthfeel are even as far as possible, and the production efficiency height.After but for example production makes the outmost surface of powder attached to food material, during the dry fried food cooked with oil, powder is shed in the cooking oil easily when cooking with oil, make oil degradation, simultaneously because the powder accumulation that comes off, so must remove the operation of this powder that comes off, make manufacturing process become complicated easily.
So proposed dry fried food powder among the JP06-237723A to the fried residue of less generation in the good attachment of the food material that cuts and the cooking oil.
In addition among the JP2001-54370A, for preventing to peel off from food material cooking the back clothing with oil, proposed the food material surface pounce on spill the doughball powder after, dip in pastel liquid, cook the method for making the dragon-field type dry fried food with oil again.The disclosed pastel liquid of the document is made up of food starch, cornstarch, salt, sodium glutamate, dense flavor soy sauce, cooking wine, pigment and water, uses with the doughball powder of starch as the dried face powder of principal component.But the outward appearance of gained dragon-field type dry fried food does not possess and generally is similar to the face clothing that adheres to white powder, but the high dry fried food of a kind of yellow chromaticity.And owing to be to coat the doughball powder with pastel liquid, thus the face clothing securely attached on the food material, but then, the face clothing is very hard, is easy to highlight its hardness.
On the other hand, among the JP2003-135014A, the manufacture method of the dry fried food of introducing is for preventing with the fried foods such as dry fried food of the oil cooking after after a while, or to carry out with the fried food after the oil cooking freezing after, the crisp mouthfeel of face clothing is aging when heating with micro-wave oven again, on the food material that cuts, adhere to and contain edible oil and fat, soybean protein, emulsifying agent, the pastel of starch and water, then dip in the mixed-powder of face clothing (the プ レ Star グ one) usefulness that contains water-insoluble polysaccharide or water-soluble polysaccharides, again the method for cooking with oil.
The dry fried food that obtains with the described manufacture method of the document contains the pastel of edible oil and fat owing to adopt, so the water translocation in the food material that can prevent to cut in face clothing layer, still but can not get having and is similar to the dry fried food that adheres to the white powder outward appearance.
The face clothing that fry is used, form by pastel and bread flour as previously mentioned, so aging for the crisp sense of face clothing that suppresses to mention in the aforementioned documents, as pastel many pastel (with reference to JP10-271951A, JP-2002-291434A) that contain edible oil and fat have been proposed.
This fry must be to use attached to the food material that cuts with by the form that bread flour is formed between the face clothing layer with pastel, so can keep the crisp sense of the face clothing that forms by bread flour, but but can not form the outward appearance that white powder is adhered in such being similar to of dragon-field type dry fried food.
Summary of the invention
Problem of the present invention provides dry fried food with noodle surface liquid, the dry fried food that uses this noodle surface liquid and manufacture method thereof.The feature of this noodle surface liquid is when industrial a large amount of production, also can stably produce and have the dry fried food that is similar to the dragon-field type dry fried food local flavor outward appearance of adhering to white powder, can also be suppressed at when cooking with oil, because of coming off, starch used in the common dry fried food causes cooking oil deterioration and pollution, and can keep uniform liquid condition, fully be suppressed at the starch sedimentation of noodle surface liquid in the production line.
Another problem of the present invention be to provide have in the past unprecedented, the white that has porous structure and be similar to the dragon-field type dry fried food outward appearance of adhering to white powder obviously, can cause the dry fried food of the face clothing of appetite, can be in a large number and the manufacture method of this dry fried food of steady production and be the dry fried food noodle surface liquid of this dry fried food face clothing of formation.
The present inventor has carried out research with keen determination in order to solve above-mentioned problem, found that and be not the wheat flour of in the past making more employing in the dry fried food and starch are directly cooked with oil after getting the raw materials ready upward with powder morphology, but before cooking with oil, containing starch, edible oil and fat, emulsifying agent and/or blowing agent, be used for dry fried food with the outmost surface of getting the raw materials ready with the dry fried food of the specific composition of water with noodle surface liquid, particularly work owing to edible oil and fat, just can stablize and obtain having the outward appearance that being similar to of dragon-field type dry fried food adhered to white powder, thereby finish the present invention.
If can provide the dry fried food noodle surface liquid according to the present invention, it is for before cooking with oil, attached to the noodle surface liquid of dry fried food with the outmost surface of getting the raw materials ready, wherein contain starch, edible oil and fat, emulsifying agent and/or blowing agent and water, wherein the content ratio of edible oil and fat is lower than 15 quality %, is 0.2～12.0Pas 20 ℃ viscosity.
If according to the present invention, the dry fried food noodle surface liquid can be provided, it is for before cooking with oil, attached to the noodle surface liquid of dry fried food with the outmost surface of getting the raw materials ready, wherein containing starch 40～60 quality %, edible oil and fat 2～10 quality %, emulsifying agent 0.1～5.0 quality % and water, is 0.2～12.0Pas 20 ℃ viscosity.
If can also provide dry fried food according to the present invention, it is the outmost surface that aforementioned dry fried food is got the raw materials ready attached to dry fried food usefulness with noodle surface liquid, cooks with oil to obtain again.
If can also provide dry fried food according to the present invention, it is to comprise the dry fried food of dry fried food with the face clothing of getting the raw materials ready and this surface of getting the raw materials ready being coated, and aforementioned clothing is for having porous structure at least, and this porous structure is at every 1cm
2It is the hole of 100～2000 μ m that 10～30 surface apertures are arranged, and the L* in the L*a*b* colorimetric system of measuring with the color color difference meter is 67～80, a* for-3～3, b* is 0～16 face clothing.
If can also provide dry fried food according to the present invention, it is to comprise the dry fried food of dry fried food with the face clothing of getting the raw materials ready and this surface of getting the raw materials ready being coated, be to make to contain starch 40～60 quality %, edible oil and fat 2～10 quality %, emulsifying agent 0.1～5.0 quality % and water, 20 ℃ viscosity be the dry fried food of 0.2～12.0Pas with noodle surface liquid attached to dry fried food with the outmost surface of getting the raw materials ready, and cook and obtain with oil, aforementioned clothing is for having porous structure at least, and this porous structure is at every 1cm
2It is the hole of 100～2000 μ m that 10～30 surface apertures are arranged, and the L* in the L*a*b* colorimetric system of measuring with the color color difference meter is 67～80, a* for-3～3, b* is 0～16 face clothing.
If the manufacture method of dry fried food can also be provided according to the present invention, this method comprise prepare dry fried food with the operation (A) of getting the raw materials ready, make seasoning with baste attached to dry fried food with the operation (B) of getting the raw materials ready, at least after implementing aforementioned operation (B), make aforementioned noodle surface liquid attached to dry fried food with the operation (C) of the outmost surface of getting the raw materials ready with the oily dry fried food operation (D) of getting the raw materials ready and cooking to being attached with noodle surface liquid.
Implement preferred version of the present invention
Below describe situation of the present invention in detail.
Dry fried food noodle surface liquid of the present invention is for before cooking with oil, use the outmost surface of getting the raw materials ready attached to dry fried food, stably give its dragon-field type dry fried food, be similar to the dry fried food noodle surface liquid that adheres to the white powder outward appearance, contain starch, edible oil and fat, emulsifying agent and/or blowing agent and water as neccessary composition.
As aforementioned starch, can enumerate as wheaten starch, rice starch, farina, tapioca, cornstarch, amylomaize, sago starch, and the producing starch that these starch is carried out oxidation, esterification, etherificate, crosslinked, enzyme processing etc.Can also use the grease producing starch that contains edible oil and fat.During use, can use separately, also can be used as two or more mixtures and use.The effect of being expected in order to obtain the present invention better wherein, preferred wheaten starch, farina, tapioca, the cornstarch of using, the producing starch that these starch are carried out oxidation, esterification, etherificate, crosslinked, enzyme processing etc., and the grease producing starch of these starch being processed with edible oil and fat.
When using the grease producing starch, the amount of its contained grease must be included among the content of the edible oil and fat that will narrate the back.Therefore dry fried food noodle surface liquid of the present invention when containing the grease producing starch, is looked its content of oil and grease difference, also comprises the not situation of independent matched grease sometimes.
With in the noodle surface liquid, about the cooperation ratio of starch, so long as get final product in the scope of not damaging effect of the present invention, is standard with the noodle surface liquid gross weight at dry fried food of the present invention, and it cooperates ratio to be generally 40～60 quality %, preferred 41～51 quality %.If the cooperation ratio of starch is lower than 40 quality %, then the viscosity of gained noodle surface liquid reduces, and reduces for the adhesive force of getting the raw materials ready; On the other hand, if surpass 60 quality %, then the viscosity of gained noodle surface liquid raises, and is difficult to use, and the production efficiency when producing in a large number is bad, so be unfavorable.
As aforesaid edible oil and fat, can enumerate as linseed oil, tung oil, safranine caul-fat, Chinese torreya seed oil, walnut oil, poppy seed oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, mustard seed oil, kapok seed oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil, camellia oil, tea oil, castor bean oil, coconut oil, palm wet goods vegetable fat, tallow, fish oil, haco oil, lard, sheep wet goods animal fat, and oil, fixed oil, fractionated oil, hydrogenated oil that these greases are carried out ester exchange, or the mixture of two or more above-mentioned greases.
As edible oil and fat, when using aforementioned grease producing starch,,, still preferably cooperate liquid fat for further raising effect required for the present invention though not necessarily need to cooperate liquid fat cited in the previous example.
Dry fried food of the present invention is with in the noodle surface liquid, and the cooperation ratio of edible oil and fat is a standard with the noodle surface liquid total amount, less than 15 quality %, and its lower limit, so long as in the scope of not damaging effect required for the present invention, get final product, but still preferably more than 0.5 quality %.And having both of can modulating that the back will narrate have specific porous structure and specific appearance, the cooperation ratio of the edible oil and fat of unprecedented face clothing was preferably 2～10 quality % in the past, preferred especially 4～6 quality %.When the cooperation ratio of edible oil and fat when 15 quality % are above, though can obtain being similar to the outward appearance of adhering to white powder, the oil content of gained face clothing increases, the local flavor and the mouthfeel that are presented obviously reduce.
As aforementioned emulsifying agent, can enumerate as lecithin, fatty acid glyceride, sucrose fatty ester, D-sorbite fatty acid ester, and the mixture of two or more mentioned emulsifiers.
As aforementioned blowing agent, can enumerate as being combined with the blowing agent of fatty acid series emulsifying agent modulation such as monoglyceride, sucrose fatty ester, D-sorbite fatty acid ester, methyl glycol fatty acid ester, foaming emulsified fat composition or the like.
Dry fried food of the present invention so long as get final product in the scope of not damaging effect required for the present invention, is a standard with the noodle surface liquid total amount with the cooperation ratio of emulsifying agent in the noodle surface liquid and/or blowing agent, is generally 0.1～5.0 quality %, preferred 2～3 quality %.If the ratio of emulsifying agent and/or blowing agent is lower than 0.1 quality %, then the stability of noodle surface liquid reduces, management to noodle surface liquid during manufacturing becomes miscellaneous easily, is similar to the outward appearance of adhering to white powder in the gained face clothing simultaneously and becomes sparse easily, so be unfavorable; On the other hand, if surpass 5.0 quality %, then the face clothing becomes fragile easily, also is unfavorable.
Dry fried food of the present invention so long as get final product in the scope of not damaging effect required for the present invention, is a standard with the noodle surface liquid total amount with the cooperation ratio of water in the noodle surface liquid, is generally 22～59.4 quality %, preferred 40～50 quality %.If the ratio of water is lower than 22 quality %, then be difficult to the viscosity of noodle surface liquid is adjusted in the scope that will narrate the back; If surpass 59.4 quality %, then have and to stablize the danger that obtains effect required for the present invention, so be unfavorable.
Dry fried food noodle surface liquid of the present invention in the scope of not damaging effect required for the present invention, in order further to obtain other effect, except aforementioned neccessary composition, can also suitably cooperate as additives such as flavoring such as salt.
Dry fried food noodle surface liquid of the present invention carries out hybrid modulation to above-mentioned each composition, and the viscosity when must to make it be viscosimeter (eastern machine industry (strain) manufacturing) measure 20 ℃ with TVC-5 reaches 0.2～12.0Pas, preferably reaches 1.0～6.0Pas.
If aforementioned noodle surface liquid is lower than 0.2Pas 20 ℃ viscosity, when then making dry fried food, noodle surface liquid is not enough to the adhesion amount of the material that cuts, and when cooking with oil, the noodle surface liquid that adheres to drops to easily in the cooking oil and makes oil degradation.On the other hand, when this viscosity surpassed 12.0Pas, then viscosity was too high, and it is difficult that the use of noodle surface liquid becomes.
Modulate noodle surface liquid of the present invention, only need roughly mix above-mentioned each composition and get final product, but preferred in advance after modulation contains the liquid of edible oil and fat, emulsifying agent and/or blowing agent and water, mix stirring starch again.
Dry fried food of the present invention, be to make the dry fried food of the invention described above use the outmost surface of getting the raw materials ready attached to dry fried food with noodle surface liquid, the food of cooking with oil, or include the dry fried food of the face clothing part that has both the specific porous structure that will narrate the back and appearance color two aspect characteristics in the face clothing.
With getting the raw materials ready, so long as employed getting the raw materials ready in general dry fried food, particularly the dragon-field type dry fried food, the special qualification that does not then have can be enumerated as meat, fish etc. as dry fried food.
The dry fried food that has aforementioned specific porous structure and appearance color two aspect characteristic face clothing part among the present invention, has dry fried food with getting the raw materials ready and coating this surperficial face clothing of getting the raw materials ready, this face clothing has porous structure at least, is at every 1cm as this porous structure
2Having 10～30, preferred 15～20 surface apertures is the hole of 100～2000 μ m, preferred 200～1000 μ m.
Here surface apertures and every 1cm
2The meaning representation of the number in middle special pore size distribution hole is by having 1cm on the clothing of digital microscope opposite
2The 1cm of above porous structure part
2The middle aperture that occurs is measured, and belongs to the number in the hole of aforementioned range with visual mensuration.In most cases the shape in hole is not orbicular, at this moment with maximum major diameter as measured value.
On the basis of aforementioned porous structure, the appearance color of aforementioned clothing, the L* in the L*a*b* colorimetric system of measuring with the color color difference meter must be 67～80, a* must be-3～3, b* must be 0～16.Here, the meaning that the L*a*b* colorimetric system is measured is to cut the part that is equivalent to above-mentioned porous structure in the face clothing, the value of measuring with the color color difference meter.
In the dry fried food of the present invention, having both the face clothing that this specific porous structure and appearance color are arranged and be by the cooperation ratio that makes edible oil and fat in the noodle surface liquid of the present invention is 2～10 quality %, and the face clothing of specific composition that contains emulsifying agent is attached to the outermost of getting the raw materials ready, and the method for cooking with oil obtains then.
Therefore aforementioned clothing is not to use all dry deep-fryings of the present invention can obtain with noodle surface liquid.In the dry fried food face clothing in the past, aspect appearance color, can obtain the face clothing that L*a*b* satisfies above-mentioned area requirement simultaneously, perhaps also can be met the face clothing of above-mentioned specific porous structure, but but not understanding to have both there is the face of above-mentioned two kinds of characteristics clothing.This face clothing is to have porous structure, and the white that is similar to the dragon-field type dry fried food local flavor outward appearance of adhering to white powder obviously, can also cause the face clothing of appetite, and the face clothing as the crisp dry fried food of mouthfeel also is very desirable simultaneously.Dry fried food of the present invention has this clothing of a part at least and gets final product, but the ratio height of a more preferably this clothing.
Have both the face clothing that above-mentioned specific porous structure and appearance color are arranged among the present invention, or plant the structure difference therewith, but, can obtain by dry fried food manufacture method of the present invention as shown below for using the dry fried food of dry fried food of the present invention with the noodle surface liquid cooking.
In the dry fried food manufacture method of the present invention, at first prepare the dry fried food operation (A) of getting the raw materials ready.
In operation (A), with the kind of getting the raw materials ready, can carry out suitable preliminary treatment and cut shape by known method according to dry fried food.
In the manufacture method of the present invention, then, carry out operation (B) as the flavor of generally in making dry fried food, being implemented that adds, make baste (ピ Star Network Le) that seasoning uses attached to dry fried food with on getting the raw materials ready.
In operation (B), the baste that seasoning is used can suitably be selected with the kind and the needed taste of getting the raw materials ready according to dry fried food.Method for adhering to this baste is not particularly limited, and has end flavor and gets final product so long as can make to get the raw materials ready.
In the manufacture method of the present invention, the dry fried food that makes the invention described above with noodle surface liquid attached to implementing the operation (C) of above-mentioned operation (B) dry fried food afterwards with the outmost surface of getting the raw materials ready.
In the manufacture method of the present invention, (C) operation can be after implementing aforementioned (B) operation, carried out at once, also other operation of doing the face powder operation can be after implementing (B) operation, adhered to as required.
Operation (C) is in the operation (D) of using the oil cooking of carrying out will narrating the back before, make dry fried food of the present invention use the operation of the outmost surface of getting the raw materials ready attached to dry fried food with noodle surface liquid, as mentioned above, by adjusting the cooperation ratio of the particularly edible oil and fat in the noodle surface liquid, can obtain having both in the dry fried food of the present invention has the dry fried food of above-mentioned specific porous structure and appearance color face clothing.
In the operation (C),, be not particularly limited, as long as make this noodle surface liquid equably attached to the material outmost surface that cuts to adhering to the method for noodle surface liquid.In operation (C), use liquid noodle surface liquid, so can remove the powder management of starch used in the general dry fried food etc. from and effectively be suppressed at when cooking with oil, powder comes off from material and causes cooking oil degradation and pollution.Even in a large amount of production, also can cook with oil expeditiously.And be the liquid with above-mentioned particular viscosity attached to outmost noodle surface liquid, so be easy to make noodle surface liquid adhesion amount and attachment state even, stably obtain having the dry fried food of required clothing.Simultaneously the attachment state of gained dry fried food face clothing is also fine, can also be suppressed at fully that the face clothing comes off in the transportation.
In the manufacture method of the present invention, after implementing operation (C), by obtaining required dry fried food to the dry fried food that is attached with noodle surface liquid with the operation (D) of cooking of getting the raw materials ready with oil.
The dry fried food of supplying with operation (D) preferably directly supplying with operation (D) through getting the raw materials ready of operation (C) gained, still in the scope of not damaging effect required for the present invention, also can carry out other operation with getting the raw materials ready.In this case, for example after operation (C) finishes,, then can reduce the effect of using dry fried food of the present invention to expect with noodle surface liquid if make powder such as starch with pulverulence attached on getting the raw materials ready, there is the part that makes attaching powder not bleach, and becomes the tendency of variable color such as yellow part.Therefore preferably after operation (C) finishes, immediately the material that cuts is offered operation (D).
When in operation (D), cooking, generally can under the temperature about 170～190 ℃, carry out,, can suitably select according to the kind of getting the raw materials ready, size etc. with the time of the oil cooking with oil.Cook with oil, except once cooking, also can carry out 2 cookings, use low temperature during beginning, cook with high temperature for the 2nd time.
In the manufacture method of the present invention, after aforementioned operation (D), can also carry out freezing operation (E) by dry fried food, obtain freezing dry fried food gained.
Freezing in the operation (E), can from known condition, carry out freezing by suitable alternative condition.
Freezing dry fried food through operation (E) makes can obtain needed dry fried food with the oil cooking by carrying out aforementioned operation (D) once more.
In the manufacture method of the present invention, in the scope of not damaging effect required for the present invention, other operation that can also be except that above-mentioned operation.
Dry fried food noodle surface liquid of the present invention is before cooking with oil, make it be attached to the noodle surface liquid of dry fried food with the outmost surface of getting the raw materials ready, it is the noodle surface liquid with particular viscosity that contains starch, edible oil and fat, emulsifying agent and/or blowing agent and water, even so when carrying out industrial mass production, also can stably obtain having the dry fried food that is similar to the dragon-field type dry fried food local flavor outward appearance of adhering to white powder.This noodle surface liquid is liquid and has particular viscosity simultaneously, so when cooking with oil, come off and the oil degradation that causes and pollute and to be inhibited by the used starch of general dry fried food, simultaneously owing to can keep uniform liquid condition, event can suppress the starch sedimentation in the production line etc., effectively produces uniform goods.And by adjusting the amount of edible oil and fat, can obtain having and never had in the dry fried food in the past, porous structure and have be similar to the dragon-field type dry fried food outward appearance of adhering to white powder white obviously, can cause the dry fried food of the face clothing of appetite.
Dry fried food of the present invention, or adopt dry fried food of the present invention to make with noodle surface liquid, or have both specific porous structure and appearance color two aspect features are arranged, has the outward appearance that is similar to the dragon-field type dry fried food that adheres to white powder, the crisp sense of face clothing and the pliability of material comprehensive good.More because it has the face clothing that never had in the past, this face clothing be porous structure and have be similar to the dragon-field type dry fried food local flavor outward appearance of adhering to white powder white clearly, so special from visually causing the desire of appetite and purchase.
In the manufacture method of the present invention, since make especially dry fried food of the present invention with noodle surface liquid attached to oily operation of cooking the preceding outmost surface of getting the raw materials ready, even so when producing in a large number, also can stably obtain dry fried food of the present invention, in addition can also suppress to come off and the oil deterioration for cooking and the pollution that cause by the starch that generally is used for dry fried food, and can suppress starch sedimentation in the noodle surface liquid, can reduce miscellaneous operations such as purification, with high efficiency production dry fried food of the present invention to oil for cooking.
Embodiment
Illustrate in greater detail situation of the present invention with comparative example by the following examples, but the present invention is not subjected to the qualification of these embodiment.
Embodiment 1～2 and comparative example 1～3
The dry fried food noodle surface liquid of composition and proterties shown in the difference modulomenter 1: in embodiment 1, the one side foaming, one side is mixed, and carries out mixing and emulsifying in embodiment 2, mixes in comparative example 2 and 3.And pasty state ginger 5.00 mass parts of water 10 mass parts, soy sauce 3.8 mass parts, phosphate 0.50 mass parts, granulated sugar 0.70 mass parts and processing are carried out the baste that hybrid modulation adds end flavor usefulness.
Chicken is cut into shape chicken nugget roughly the same, every heavily about 24g, place the chicken nugget that cuts the baste of modulating above to flood 30 minutes, make it advance end flavor, use the dry fried food of forming shown in the table 1 of embodiment 1,2 and comparative example 1 modulation with on even respectively the whole outer surface of noodle surface liquid then attached to chicken nugget, then in 180 ℃ cooking oil, cooked 3 minutes, make the dired chicken meat deep-fried food of dragon-field type dry fried food local flavor, every kind of wafer material made 10 such dry fried foods.
To the wafer material of the various dry fried food outer surfaces of gained, observe the part that it has porous structure with digital microscope (KEYENCE company makes the VH-7000 type), measure every 1cm
2Surface apertures in the number in the hole of 200～1000 mu m ranges, obtain the mean value of 10 dry fried foods of various noodle surface liquids, the results are shown in table 2.
With cutter the wafer material of the face clothing outer surface of the various dry fried foods of gained is peeled off in addition, taken off 5g face clothing sample,, strip from the wafer material of the porous structure of said determination part to embodiment 1,2; To comparative example 1, as far as possible the high position of whiteness strips from visualization the time, the face clothing sample that strips is laid on the lining paper of black, uses the color color difference meter direct contact surface clothing of color color difference meter CR-200 (manufacturing of Konica Minolta holding company), measure its L*a*b* colorimetric system.The results are shown in table 2.
Placing beaker with wafer material, preserved 12 hours again with the dry fried food of forming shown in the table 1 of embodiment 1,2 and comparative example 2,3 modulation.The result can confirm, some precipitations are arranged in the wafer material of embodiment 1, and in the wafer material of embodiment 2, almost can't see sediment, but all can be observed many sediments in the wafer material of comparative example 2,3, this shows that the stability of noodle surface liquid has problem.
Table 1
| Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Wheaten starch | ????- | ????47.65 | ??- | ????51.85 | ????52.8 |
| Farina | ????- | ????- | ??100 | ????- | ????- |
| Grease processing wheaten starch | ????50.7 | ????- | ??- | ????- | ????- |
| Refined soybean oil | ????- | ????4.2 | ??- | ????- | ????- |
| Emulsifying agent | ????- | ????0.95 | ??- | ????0.95 | ????- |
| The foaming emulsifying agent | ????0.3 | ????- | ??- | ????- | ????- |
| Water | ????48.2 | ????46.4 | ??- | ????46.4 | ????46.4 |
| Flavoring | ????0.8 | ????0.8 | ??- | ????0.8 | ????0.8 |
| The edible oil and fat content ratio | ????0.5 | ????4.2 | ??0 | ????0 | ????0 |
| Proterties | Liquid | Liquid | Liquid | Liquid | Liquid |
| 20 ℃ viscosity (Pas) | ????1.6 | ????0.8 | ??- | ????0.8 | ????0.8 |
The unit of the numeral except that viscosity is quality %.
Comparative example 4
Food starch 5.05 mass parts, cornstarch 20.0 mass parts, salt 0.70 mass parts, sodium glutamate 1.70 mass parts, dense flavor soy sauce 9.00 mass parts, cooking wine 0.60 mass parts, chilli powder pigment 0.10 mass parts and water 120 mass parts hybrid modulation are become pastel.Again the ginger of water 10 mass parts, soy sauce 3.80 mass parts, phosphate 0.50 mass parts, granulated sugar 0.70 mass parts and processing is stuck with paste the baste that 5.00 mass parts hybrid modulation become to add end flavor usefulness.Again food starch 48.0 mass parts, cornstarch 51.2 mass parts and yeast powder 0.8 mass parts hybrid modulation are become to do face powder.
Then pastel 40 mass parts of modulating above and dried face powder 60 mass parts are mixed, then sieve (mesh 3mm) makes the doughball powder, and the dried egg that evenly mixes 0.2 quality % in this doughball powder again is clear, modulation doughball powder.
Then chicken is cut into shape chicken nugget roughly the same, every heavily about 24g, place the chicken nugget that cuts the baste of modulating above to flood 30 minutes, make it advance end flavor, make the doughball powder modulated above equably on the whole outer surface attached to this chicken block, adhere to the pastel of modulating previously again.Then in 180 ℃ cooking oil, cooked 1 minute, make the dired chicken meat deep-fried food of 10 dragon-field type dry fried food local flavors.
For resulting dry fried food, carry out the test identical with embodiment 1, measure the porous structure and the L*a*b* colorimetric system of its face clothing.The results are shown in table 2.
Table 2
| The face clothing has or not porous structure | The number in particular surface aperture | L *a *b *The colorimetric system measured value | |||
| ??L * | ??a * | ??b * | |||
| Embodiment 1 | Have | ????12 | ??61.50 | ??4.13 | ??23.02 |
| Embodiment 2 | Have | ????28 | ??73.28 | ??0.08 | ??12.08 |
| Comparative example 1 | Do not have | ????0 | ??54.57 | ??5.02 | ??25.91 |
| Comparative example 4 | Have | ????0 | ??55.66 | ??7.67 | ??28.24 |
Reference example 1
With the method identical with embodiment 2, with the dry fried food of embodiment 2 modulation with wafer material equably after the whole outer surface attached to the chicken that is added with end flavor, adhere to farina with pulverulence again, then in 180 ℃ cooking oil, cooked 3 minutes, make the dired chicken meat deep-fried food of 10 dragon-field type dry fried food local flavors.
Dry fried food to gained carries out visualization, can see the state of the farina yellowing that adheres to the end.
Embodiment 3 and 4
The dry fried food of in embodiment 1 and 2, cooking in-30 ℃ freezing after, again with 180 ℃ the cooking oil cooking 3 minutes, make the dired chicken meat deep-fried food of dragon-field type dry fried food local flavor.With with embodiment 1 and 2 identical methods, the porous structure and the L*a*b* colorimetric system of gained dry fried food face clothing are measured.Gained result and embodiment 1 and 2 are roughly the same.
Claims (8)
1. dry fried food noodle surface liquid, it is for before cooking with oil, attached to the dry fried food noodle surface liquid of dry fried food with the outmost surface of getting the raw materials ready, contains starch, edible oil and fat, emulsifying agent and/or blowing agent, He Shui; Wherein, the content ratio of edible oil and fat is lower than 15 quality %, and noodle surface liquid is 0.2～12.0Pas 20 ℃ viscosity.
2. according to the dry fried food noodle surface liquid described in the claim 1, wherein, the contents of starch ratio is 40～60 quality %, and the content ratio of edible oil and fat is more than 0.5 quality % and be lower than 15 quality %, and the content ratio of emulsifying agent and/or blowing agent is 0.1～5.0 quality %.
3. according to the dry fried food noodle surface liquid described in the claim 1, wherein, the contents of starch ratio is 40～60 quality %, and the content ratio of edible oil and fat is 2～10 quality %, and the content ratio of emulsifying agent is 0.1～5.0 quality %.
4. dry fried food, it be make the dry fried food described in claim 1 or 2 with noodle surface liquid attached to dry fried food with after the outmost surface of getting the raw materials ready, obtain with oily the cooking.
5. dry fried food, it is to possess dry fried food to be arranged with getting the raw materials ready and coating the dry fried food of the face clothing of this material surface, and aforementioned clothing is to have porous structure at least, and this porous structure is at every 1cm
2It is the hole of 100～2000 μ m that 10～30 surface apertures are arranged, and the L* in the L*a*b* colorimetric system of measuring with the color color difference meter is 67～80, a* for-3～3, b* is 0～16 face clothing.
6. dry fried food, it is to possess the dry fried food dry fried food of getting the raw materials ready and coating the face clothing of this material surface is arranged, be to make the dry fried food described in the claim 3 use the outmost surface of getting the raw materials ready attached to dry fried food with noodle surface liquid, cook with oil and to obtain, aforementioned clothing is to have porous structure at least, and this porous structure is at every 1cm
2It is the hole of 100～2000 μ m that 10～30 surface apertures are arranged, and the L* in the L*a*b* colorimetric system of measuring with the color color difference meter is 67～80, a* for-3～3, b* is 0～16 face clothing.
7. the manufacture method of dry fried food, it comprise prepare dry fried food with the operation (A) of getting the raw materials ready, make the baste that adds the usefulness of distinguish the flavor of attached to dry fried food with the operation (B) on getting the raw materials ready, make claim 1～3 any one dry fried food with noodle surface liquid attached to implementing dry fried food after the aforementioned operation (B) at least with the operation (C) of the outmost surface of getting the raw materials ready with the oily dry fried food operation (D) of getting the raw materials ready and cooking to being attached with noodle surface liquid.
8. according to the manufacture method described in the claim 7, wherein, also comprise at least and after implementing operation (D), further dry fried food to be carried out freezing operation (E).
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2003399803A JP4365670B2 (en) | 2003-11-28 | 2003-11-28 | Deep-fried dressing liquid, deep-fried and manufacturing method thereof |
| JP399803/2003 | 2003-11-28 |
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| Publication Number | Publication Date |
|---|---|
| CN1620907A true CN1620907A (en) | 2005-06-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004100973727A Pending CN1620907A (en) | 2003-11-28 | 2004-11-29 | Noodle surface liquid for dry fried food, dry fried food and manufacturing method thereof |
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| JP (1) | JP4365670B2 (en) |
| CN (1) | CN1620907A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106572685A (en) * | 2014-07-15 | 2017-04-19 | 日清富滋株式会社 | Tempura batter mix |
| CN113645852A (en) * | 2019-05-09 | 2021-11-12 | 日清食品株式会社 | Food coating composition, processed food and method for producing same |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4604846B2 (en) | 2005-05-31 | 2011-01-05 | パナソニック電工株式会社 | Hair treatment equipment |
| JP5881311B2 (en) * | 2011-05-13 | 2016-03-09 | 日本食品化工株式会社 | Tatsuta deep-fried spray powder and method for producing Tatsuta deep-fried |
| US10980246B2 (en) * | 2015-11-26 | 2021-04-20 | Societe Des Produits Nestle S.A. | Cooking-aid for coating and frying a food product and method for making said cooking-aid |
| JP7175192B2 (en) * | 2017-02-28 | 2022-11-18 | 株式会社ニチレイフーズ | Deep-fried food coating |
| US20200154750A1 (en) * | 2017-07-21 | 2020-05-21 | J-Oil Mills, Inc. | Oil- or fat-processed starch, coating material for fried food using the same, food and method for producing the same |
| WO2023100327A1 (en) * | 2021-12-02 | 2023-06-08 | 株式会社日清製粉ウェルナ | Batter mix for tatsuta-age and batter for tatsuta-age |
-
2003
- 2003-11-28 JP JP2003399803A patent/JP4365670B2/en not_active Expired - Lifetime
-
2004
- 2004-11-29 CN CNA2004100973727A patent/CN1620907A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106572685A (en) * | 2014-07-15 | 2017-04-19 | 日清富滋株式会社 | Tempura batter mix |
| CN113645852A (en) * | 2019-05-09 | 2021-11-12 | 日清食品株式会社 | Food coating composition, processed food and method for producing same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4365670B2 (en) | 2009-11-18 |
| JP2005160312A (en) | 2005-06-23 |
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