JP2001161287A - Method for producing deep fried food - Google Patents
Method for producing deep fried foodInfo
- Publication number
- JP2001161287A JP2001161287A JP35333499A JP35333499A JP2001161287A JP 2001161287 A JP2001161287 A JP 2001161287A JP 35333499 A JP35333499 A JP 35333499A JP 35333499 A JP35333499 A JP 35333499A JP 2001161287 A JP2001161287 A JP 2001161287A
- Authority
- JP
- Japan
- Prior art keywords
- food
- fat
- frying
- baking
- batter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、あらゆる食材を用
いた揚物の製造方法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried food using all kinds of foodstuffs.
【０００２】[0002]
【従来の技術】従来より、肉、魚、野菜などの食材に衣
を付けて油で揚げることによって、揚物を製造すること
が行なわれている。2. Description of the Related Art Conventionally, foods such as meat, fish, vegetables and the like are put on clothes and fried with oil to produce fried foods.
【０００３】[0003]
【発明が解決しようとする課題】しかし、従来の揚物
は、食材が完全に熱調理されて食することができるまで
油で揚げているために、衣が余分な油（脂）を多量に含
むことになり、カロリーが高いという問題があった。However, conventional fried foods are fried in oil until the ingredients are completely cooked and can be eaten, so that the batter contains a large amount of excess oil (fat). In other words, there was a problem of high calories.
【０００４】本発明は上記の点に鑑みてなされたもので
あり、カロリーの低い揚物を製造することができる揚物
の製造方法を提供することを目的とするものである。[0004] The present invention has been made in view of the above points, and it is an object of the present invention to provide a method for producing a fried food capable of producing a low-calorie fried food.
【０００５】[0005]
【課題を解決するための手段】本発明の請求項１に係る
揚物の製造方法は、衣２の付いた食材１を揚げる揚げ工
程と、揚げ工程後に食材１をオーブンで焼き上げる焼き
工程とを具備することを特徴とするものであり、焼き工
程で衣２に含まれる余剰の油を除去することができる。The method for producing fried food according to claim 1 of the present invention comprises a frying step of frying the food 1 with the batter 2 and a baking step of baking the food 1 in an oven after the frying step. The surplus oil contained in the batter 2 can be removed in the baking process.
【０００６】また、本発明の請求項２に係る揚物の製造
方法は、請求項１の構成に加えて、焼き工程で食材１が
熱調理されるまで焼き上げることを特徴とするものであ
り、揚物の調理における独特の風味・味を損なわないよ
うにして、焼き工程で食材１を食するまで完全に調理す
ることができる。A method for producing fried food according to a second aspect of the present invention is characterized in that, in addition to the constitution of the first aspect, the foodstuff 1 is baked until it is cooked in the baking step. Can be completely cooked until the food 1 is eaten in the baking process without impairing the unique flavor and taste of the cooking.
【０００７】また、本発明の請求項３に係る揚物の製造
方法は、請求項１又は２の構成に加えて、食材１が脂肪
部分５を含むものであって、串３に脂肪抽出用の溝部４
を串３の長手方向に沿って設け、この串３を食材１の脂
肪部分５に沿って串打した後、食材１に衣２を付けるこ
とを特徴とするものであり、衣２に含まれる余剰の油を
串３の溝部４を通して抽出することができると共に食材
１の脂肪部分５から串３の溝部４を通して脂肪を抽出す
ることができる。[0007] Further, in the method for producing fried food according to claim 3 of the present invention, in addition to the constitution of claim 1 or 2, the foodstuff 1 includes a fat portion 5, and the skewer 3 is used for extracting fat. Groove 4
Is provided along the longitudinal direction of the skewer 3, and after the skewer 3 is skewed along the fat portion 5 of the foodstuff 1, the garment 2 is attached to the foodstuff 1, which is included in the garment 2. Excess oil can be extracted through the groove 4 of the skewer 3 and fat can be extracted from the fat portion 5 of the foodstuff 1 through the groove 4 of the skewer 3.
【０００８】また、本発明の請求項４に係る揚物の製造
方法は、請求項１乃至３のいずれかの構成に加えて、食
材１を水平に対して８０〜９０°傾けて焼き工程を行な
うことを特徴とするものであり、衣２に含まれる余剰の
油を串３の溝部４を通して抽出しやすくすることができ
ると共に食材１の脂肪部分５から串３の溝部４を通して
脂肪を抽出しやすくすることができる。According to a fourth aspect of the present invention, in addition to the configuration of the first to third aspects, the baking step is performed by inclining the foodstuff 1 by 80 to 90 ° with respect to the horizontal. The excess oil contained in the batter 2 can be easily extracted through the groove 4 of the skewer 3 and the fat can be easily extracted from the fat portion 5 of the foodstuff 1 through the groove 4 of the skewer 3. can do.
【０００９】また、本発明の請求項５に係る揚物の製造
方法は、請求項１乃至４のいずれかの構成に加えて、油
の温度が１５０℃以上、揚げ時間が２分３０秒以下の条
件で揚げ工程を行なうことを特徴とするものであり、衣
２の付いた食材１が揚げ工程で熱調理されないようにす
ることができる。[0009] Further, according to a fifth aspect of the present invention, in addition to the structure of any one of the first to fourth aspects, the temperature of the oil is 150 ° C. or more and the frying time is 2 minutes 30 seconds or less. The present invention is characterized in that the frying process is performed under the condition, and the food 1 with the batter 2 can be prevented from being cooked in the frying process.
【００１０】また、本発明の請求項６に係る揚物の製造
方法は、請求項１乃至５のいずれかの構成に加えて、オ
ーブンの温度が２５０℃以下、焼き時間が５分以上の条
件で焼き工程を行なうことを特徴とするものであり、食
材１に確実に熱調理を行なうことができると共に食材１
から脂肪を衣２から余剰の油をそれぞれ十分に抽出する
ことができる。[0010] According to a sixth aspect of the present invention, in addition to the structure of any of the first to fifth aspects, in addition to the configuration of the first aspect, the temperature of the oven is 250 ° C or less and the baking time is 5 minutes or more. It is characterized in that a baking process is performed, and the food 1 can be reliably cooked with heat.
And excess oil from the batter 2 can be sufficiently extracted.
【００１１】[0011]
【発明の実施の形態】以下、本発明の実施の形態を説明
する。Embodiments of the present invention will be described below.
【００１２】まず、図２（ａ）（ｂ）に示すように食材
１に串打する。食材１としては牛肉、豚肉、鶏肉などの
肉、野菜、各種魚などの従来から揚物にして食されてい
るものを用いることができる。また、食材１として肉を
用いる場合はロースやフィレやもも肉など、いずれの部
位から得た食肉であっても良い。また、食材１は揚げ工
程や焼き工程での熱調理のしやすさなどを考慮すると、
厚みが５０ｍｍ以下で平板状に形成されているのが好ま
しい。First, as shown in FIGS. 2A and 2B, the food 1 is skewered. As the foodstuff 1, meats such as beef, pork and chicken, vegetables, various fishes and the like which have been conventionally fried and eaten can be used. When meat is used as the foodstuff 1, meat obtained from any part such as loin, fillet, and thigh meat may be used. In addition, considering the ease of heat cooking in the frying process and the baking process, etc.
It is preferable that the thickness is 50 mm or less and formed in a flat plate shape.
【００１３】串３は図３（ａ）（ｂ）に示すようなもの
を用いる。この串３はその長手方向に沿って複数本の溝
部４が形成されているものであって、食材１として豚肉
や牛肉など脂肪部分を多く含むものを用いる場合に、こ
の溝部４を通じて食材１の脂肪を抽出するために設けら
れている。そして、食材１に串３を食材１の厚み方向と
直交する方向に刺し込んで串打するが、この時、食材１
に脂肪部分５が著しく偏って存在している場合は、この
脂肪部分５に沿って串３が配置されて脂肪部分５を貫通
させるように串打する。また、食材１の全体に均等に脂
肪が付いている場合は、串３が食材１の略中心部分を貫
通するように串打する。The skewers 3 are as shown in FIGS. 3 (a) and 3 (b). The skewer 3 has a plurality of grooves 4 formed along its longitudinal direction. When a food 1 containing a large amount of fat such as pork or beef is used as the food 1, the food 1 is passed through the groove 4. Provided for extracting fat. Then, the skewer 3 is inserted into the food 1 in a direction orthogonal to the thickness direction of the food 1 and skewered.
When the fat portion 5 is extremely unbalanced, the skewers 3 are arranged along the fat portion 5 and skewer so as to penetrate the fat portion 5. If the whole food 1 is evenly fat, the skewer 3 is skewered so as to penetrate substantially the center of the food 1.
【００１４】このようにして串打した後、図１に示すよ
うに食材１に衣２を付ける。衣２は、食材１の表面に打
ち粉とバタ粉とパン粉をこの順に付着させることによっ
て、食材１の表面全体を覆うように形成されるものであ
って、衣２の厚みは揚げ工程や焼き工程での熱調理のし
やすさなどを考慮すると、２〜３ｍｍするのが好まし
い。上記の打ち粉は小麦粉と片栗粉の混合物であり、ま
た、バタ粉は卵白粉とコーンスターチと溶き卵と酒と油
と水と山芋の混合物であり、これら打ち粉とバタ粉によ
り、余分な油が食材１に吸収されにくくなって、低カロ
リーの揚物が製造しやすくなるものである。尚、衣２
は、通常の揚物のように、食材１の表面に小麦粉と溶き
卵とパン粉をこの順に付着させることによって形成して
もよい。After skewering in this way, a garment 2 is attached to the foodstuff 1 as shown in FIG. The batter 2 is formed so as to cover the entire surface of the food 1 by adhering flour, flour, and bread crumbs to the surface of the food 1 in this order. In consideration of the ease of heat cooking in the process, it is preferable to set the thickness to 2 to 3 mm. The above flour is a mixture of flour and potato flour, and the flour is a mixture of egg white flour, cornstarch, melted egg, sake, oil, water, and yam. It becomes difficult to be absorbed by the foodstuff 1, and it becomes easy to produce low-calorie fried food. In addition, clothing 2
May be formed by attaching wheat flour, melted eggs, and breadcrumbs to the surface of the foodstuff 1 in this order, like a normal fried food.
【００１５】このようにして食材１に衣２を付けた後、
衣２の付いた食材１を油に入れて揚げ工程を行なう。こ
の揚げ工程おいて、脂肪をほとんど含まない食材１を用
いる場合は、食材１及び衣２を完全に熱調理して食する
のに適した状態にする。また、脂肪を多く含む食材１を
用いる場合は、衣２のみを完全に熱調理し、衣２内の食
材１にはほとんど熱を通さないようにして熱調理を行な
わないようにする。すなわち、衣２はきつね色に色づく
まで熱調理して食するのに適した状態にすると共に食材
１は食するのに適さない不十分な熱しか通っていない状
態（食材１が肉の場合は赤身の状態）にするように、揚
げ工程を行なう。このように揚げ工程で食材１を熱調理
しないことによって、後述の焼き工程で食材１から脂肪
を抽出することができるものである。After attaching the clothing 2 to the foodstuff 1 in this manner,
The foodstuff 1 with the batter 2 is put in oil and a frying process is performed. In the case of using the foodstuff 1 containing almost no fat in the frying step, the foodstuff 1 and the batter 2 are completely cooked with heat to make them suitable for eating. When the food 1 containing a large amount of fat is used, only the batter 2 is completely cooked, and the food 1 in the batter 2 is hardly heat-cooked so as not to cook. That is, the batter 2 is cooked hot until it becomes a brown color to be in a state suitable for eating, and the food 1 is in a state where it passes only insufficient heat which is not suitable for eating (when the food 1 is meat, The frying process is carried out so as to make it lean. By not cooking the foodstuff 1 in the frying process in this manner, fat can be extracted from the foodstuff 1 in the baking process described later.
【００１６】揚げ工程における油の温度は１５０℃以
上、揚げ時間は２分３０秒以下にするのが好ましく、こ
のことで、食材１に熱が通らない短時間で揚げ工程を行
なうことができる。油の温度が１５０℃未満であると、
衣２が熱調理されるまでに長時間を要し、このために食
材１にまで熱が通って熱調理されることがあり、結果と
して、焼き工程で食材１から脂肪が抽出されにくくなる
恐れがある。また、揚げ時間が２分３０秒を超えると、
食材１にまで熱が通って熱調理されることがあり、焼き
工程で食材１から脂肪が抽出されにくくなる恐れがあ
る。最も好ましい揚げ工程の条件は、油の温度が１７０
〜１７５℃、揚げ時間が１分３０秒〜２分３０秒であ
る。It is preferable that the temperature of the oil in the frying step is 150 ° C. or more and the frying time is 2 minutes and 30 seconds or less, so that the frying step can be performed in a short time when the food 1 does not pass heat. When the temperature of the oil is lower than 150 ° C.,
It takes a long time for the batter 2 to be cooked by heat, so that the food 1 may be heated and cooked by passing through the food 1, and as a result, fat may not be easily extracted from the food 1 in the baking process. There is. Also, when the frying time exceeds 2 minutes 30 seconds,
In some cases, heat is passed through the food 1 and the food is cooked, and there is a possibility that fat may not be easily extracted from the food 1 in the baking process. The most preferred frying process conditions are when the oil temperature is 170
１７175 ° C., frying time is 1 minute 30 seconds to 2 minutes 30 seconds.
【００１７】このようにして揚げ工程をした後、揚げた
衣２付きの食材１をオーブンに入れて焼き工程を行なっ
て、揚物を製造することができる。脂肪を多量に含む食
材１を用いる場合は、この焼き工程において、衣２内の
食材１に熱を通して熱調理し、食するのに適した状態に
する。すなわち、オーブンから発生する熱風と遠赤外線
による加熱で揚げた衣２に含まれた油が熱せられ、熱せ
られた油で食材１を加熱することによって、食材１を完
全に熱調理するものである。また、この焼き工程で食材
１から脂肪の一部を抽出すると共に衣２から余剰の油を
抽出して除去し、加えて、衣２の表面にオーブンで発生
する熱風を吹き付けて衣２に含まれている余剰の油をこ
の熱風で吹き飛ばして除去する。この時、食材１の脂肪
部分５の脂肪及び衣２内の余剰の油は串３の溝部４を通
じて衣２の外に抽出されて排出されやすくなっている。After performing the fry step in this manner, the fried foodstuff 1 with the batter 2 is placed in an oven and the baking step is performed to produce fried food. When using the foodstuff 1 containing a large amount of fat, in this baking process, the foodstuff 1 in the batter 2 is heated and cooked so as to be in a state suitable for eating. That is, the oil contained in the fried clothing 2 is heated by the hot air generated from the oven and the heating by far infrared rays, and the food 1 is completely cooked by heating the food 1 with the heated oil. . In this baking step, a part of the fat is extracted from the foodstuffs 1 and excess oil is extracted and removed from the batter 2. In addition, the surface of the batter 2 is blown with hot air generated in an oven and contained in the batter 2. The excess oil that has been removed is blown away with this hot air to remove it. At this time, the fat in the fat portion 5 of the food material 1 and the excess oil in the batter 2 are extracted outside the batter 2 through the groove 4 of the skewer 3 and are easily discharged.
【００１８】焼き工程におけるオーブンの温度は２５０
℃以下、焼き時間は５分以上、衣２に吹き付ける熱風の
風速は５ｍ／秒以上にするのが好ましい。オーブンの温
度が２５０℃より高かったり、焼き時間が５分より短か
ったりすると、衣２が熱調理され過ぎたり食材１が熱調
理されなくなったりして揚物の風味が低下したり、食材
１の脂肪や衣２の余剰の油を抽出することができなくな
ったりする恐れがある。また、熱風の風速が５ｍ／秒未
満であると、衣２の表面から余剰の油を吹き飛ばして除
去することができない恐れがある。最も好ましい焼き工
程の条件は、オーブンの温度が１８０〜２１０℃、焼き
時間が５〜７分、衣２に吹き付ける熱風の風速が７〜１
０ｍ／秒である。The temperature of the oven in the baking process is 250
C. or less, the baking time is preferably 5 minutes or more, and the wind speed of the hot air blown on the garment 2 is preferably 5 m / s or more. If the temperature of the oven is higher than 250 ° C. or the baking time is shorter than 5 minutes, the batter 2 may be over-cooked or the food 1 may not be cooked so that the flavor of the fried food may be reduced, or the fat of the food 1 may be reduced. There is a possibility that the surplus oil of the garment 2 and the excess oil cannot be extracted. If the wind speed of the hot air is less than 5 m / sec, excess oil may be blown off the surface of the garment 2 and may not be removed. The most preferable conditions of the baking process are as follows: oven temperature is 180 to 210 ° C., baking time is 5 to 7 minutes, and the speed of hot air blown on the batter 2 is 7-1.
0 m / sec.
【００１９】また、焼き工程は食材１及び衣２から脂肪
や油を抽出しやすいように、食材１の表面を水平に対し
て８０〜９０°傾けた状態で行なうのが好ましい。すな
わち、図４に示すように、水平網部１０と垂直網部１１
から成る網体１２をオーブン内に設置し、水平網部１０
と垂直網部１１の間に揚げ工程後の食材１をその長辺が
斜め上下方向になるように配置し、食材１に刺された串
３の上端を垂直網部１１に引っ掛けると共に食材１に刺
された串３の下端を水平網部１０に引っ掛けて食材１を
水平に対して８０〜９０°傾けた状態に配置し、この状
態で焼き工程を行なうようにする。このように８０〜９
０°傾けた状態で焼き工程を行なうことによって、食材
１から脂肪が抽出されやすくなり、また、衣２から余剰
の油が抽出されやすくなるものである。The baking step is preferably performed with the surface of the foodstuff 1 inclined at 80 to 90 degrees with respect to the horizontal so that fat and oil can be easily extracted from the foodstuff 1 and the batter 2. That is, as shown in FIG.
A net 12 consisting of
The food 1 after the frying process is arranged between the vertical net 11 and the vertical net 11 so that the long sides thereof are obliquely up and down. The upper end of the skewer 3 pierced by the food 1 is hooked on the vertical net 11 and stabbed by the food 1. The lower end of the skewers 3 is hooked on the horizontal net portion 10 to arrange the foodstuff 1 at an angle of 80 to 90 degrees with respect to the horizontal, and the baking process is performed in this state. Thus 80-9
By performing the baking process in a state of being inclined at 0 °, fat is easily extracted from the foodstuff 1 and surplus oil is easily extracted from the batter 2.
【００２０】そして、上記のように本発明は、衣２の付
いた食材１を食材１が熱調理される前まで揚げた後、食
材１が熱調理されるまでオーブンで焼き上げるので、食
材１の脂肪の一部及び衣２に含まれる余剰の油を抽出し
て除去することができると共にオーブンからの熱風によ
って衣２に含まれる余剰の油を吹き飛ばして除去するこ
とができ、カロリーの低い揚物を製造することができる
ものであり、しかも、揚物の調理における独特の風味・
味を損なわないようにすることができるものである。Then, as described above, according to the present invention, after the food 1 with the batter 2 is fried until the food 1 is cooked, the food 1 is baked in the oven until the food 1 is cooked. Part of the fat and excess oil contained in the batter 2 can be extracted and removed, and the excess oil contained in the batter 2 can be blown off by hot air from the oven to remove fried foods with low calories. It can be manufactured and has a unique flavor and
It does not impair the taste.
【００２１】[0021]
【実施例】以下本発明を実施例によって具体的に説明す
る。The present invention will be described below in detail with reference to examples.
【００２２】（実施例）食材１として大きさが１７０×
６０ｍｍ、厚みが２０ｍｍ、質量１５０ｇ（内、脂肪は
約１０質量％）の豚肉（ロース）を用意し、この食材１
に串３を串打した。次に、食材１に小麦粉、溶き卵、パ
ン粉をこの順で付着させて食材１の表面を衣２で覆っ
た。衣２の厚みは２ｍｍにした。次に、温度が１７０℃
の油に衣２の付いた食材１を２分３０秒間入れて揚げ工
程を行なった。次に、油から衣２の付いた食材１を引き
上げた後、この食材１を温度が２００℃で熱風の風速が
７ｍ／秒のオーブンに５分間入れて焼き工程を行なっ
た。この焼き工程では食材１を水平に対して８０°傾け
た状態で行なった。このようにして豚カツを製造した。(Embodiment) The size of the food 1 is 170 ×
Prepare pork (loin) having a thickness of 60 mm, a thickness of 20 mm, and a mass of 150 g (of which fat is about 10 mass%),
Skewers 3 Next, the flour, the melted egg, and the bread crumb were attached to the food 1 in this order, and the surface of the food 1 was covered with the batter 2. The thickness of the clothing 2 was 2 mm. Next, when the temperature is 170 ° C
The food 1 with the batter 2 was put in the oil for 2 minutes and 30 seconds to perform a frying process. Next, after the food 1 with the clothes 2 was lifted from the oil, the food 1 was placed in an oven having a temperature of 200 ° C. and a hot air velocity of 7 m / sec for 5 minutes to perform a baking process. In this baking process, the food 1 was inclined at an angle of 80 ° with respect to the horizontal. Thus, a pork cutlet was produced.
【００２３】（比較例）実施例と同様の食材１に実施例
と同様の衣２を付け（串打は無し）、これを温度が１７
０℃の油に７分間入れて揚げた。このようにして豚カツ
を製造した。(Comparative Example) The same food 1 as in the example was provided with a garment 2 as in the example (without skewers),
Fried in oil at 0 ° C. for 7 minutes. Thus, a pork cutlet was produced.
【００２４】そして、実施例で得られた豚カツと比較例
で得られた豚カツについて、表１に示す成分の１００ｇ
中の含有量を測定した。尚、水分の含有量は常圧加熱乾
燥法で測定した。蛋白質の含有量はケルダール法で測定
した。脂質の含有量はソックスレー抽出法で測定した。
炭水化物のうち繊維はヘンネベルグ・ストーマン改良法
で測定した。灰分の含有量は直接灰化法で測定した。炭
水化物のうち糖質の含有量は、１００−（水分＋蛋白質
＋脂質＋繊維＋灰分）の式から算出した。また、エネル
ギー換算係数は、蛋白質：４、脂質：９、炭水化物：４
とした。Then, the pork cutlets obtained in the examples and the pig cutlets obtained in the comparative example were mixed with 100 g of the components shown in Table 1.
Content was measured. In addition, the water content was measured by a normal pressure heating drying method. The protein content was measured by the Kjeldahl method. The lipid content was measured by the Soxhlet extraction method.
Fiber among carbohydrates was measured by the Henneberg-Stomann modified method. Ash content was measured by the direct incineration method. The carbohydrate content of the carbohydrate was calculated from the formula 100- (moisture + protein + lipid + fiber + ash). The energy conversion coefficients are as follows: protein: 4, lipid: 9, carbohydrate: 4
And
【００２５】[0025]
【表１】 [Table 1]
【００２６】表１から明らかなように、実施例の豚カツ
の方が比較例の豚カツよりも脂質及びエネルギーが小さ
く低カロリーであった。As is clear from Table 1, the pork cutlets of the examples had lower lipids and energy and lower calories than the pork cutlets of the comparative example.
【００２７】[0027]
【発明の効果】上記のように本発明の請求項１の発明
は、衣の付いた食材を揚げる揚げ工程と、揚げ工程後に
食材をオーブンで焼き上げる焼き工程とを具備するの
で、食材の脂肪の一部及び衣に含まれる余剰の油を抽出
して除去することができ、カロリーの低い揚物を製造す
ることができるものである。As described above, the invention of claim 1 of the present invention includes a frying step of frying food with a batter and a baking step of baking the food in an oven after the frying step, so that the fat of the food is reduced. An excess oil contained in a part and batter can be extracted and removed, and a low-calorie fried food can be produced.
【００２８】また、本発明の請求項２の発明は、焼き工
程で食材が熱調理されるまで焼き上げるので、揚物の調
理における独特の風味・味を損なわないようにして、焼
き工程で食材を食するまで完全に調理することができる
ものである。Further, according to the invention of claim 2 of the present invention, since the ingredients are baked until they are cooked in the baking step, the ingredients are cooked in the baking step so as not to impair the unique flavor and taste of the fried food. You can cook completely until you do.
【００２９】また、本発明の請求項３の発明は、食材が
脂肪部分を含むものであって、串に脂肪抽出用の溝部を
串の長手方向に沿って設け、この串を食材の脂肪部分に
沿って串打した後、食材に衣を付けるので、食材の脂肪
部分から串の溝部を通して脂肪を抽出することができる
と共に衣に含まれる余剰の油を串の溝部を通して抽出す
ることができ、脂肪及び油が排出しやすくなるものであ
る。According to a third aspect of the present invention, the foodstuff includes a fat portion, and a groove for extracting fat is provided on the skewer along the longitudinal direction of the skewer, and the skewer is connected to the fat portion of the foodstuff. After skewering along, the food is put on the batter, so that fat can be extracted from the fat portion of the food through the groove of the skewer and excess oil contained in the batter can be extracted through the groove of the skewer, Fats and oils are easily discharged.
【００３０】また、本発明の請求項４の発明は、食材を
水平に対して８０〜９０°傾けて焼き工程を行なうの
で、脂肪及び油の自重により、食材の脂肪部分から串の
溝部を通して脂肪を抽出しやすくすることができると共
に衣に含まれる余剰の油を串の溝部を通して抽出しやす
くすることができ、脂肪及び油を除去しやすくなるもの
である。According to the invention of claim 4 of the present invention, the baking step is performed by inclining the foodstuff at an angle of 80 to 90 ° with respect to the horizontal, so that the fat and the oil are weighed by their own weight to pass the fat from the fat portion of the foodstuff through the groove of the skewer. Can be easily extracted, and excess oil contained in the batter can be easily extracted through the groove of the skewer, so that fat and oil can be easily removed.
【００３１】また、本発明の請求項５の発明は、油の温
度が１５０℃以上、揚げ時間が２分３０秒以下の条件で
揚げ工程を行なうので、衣の付いた食材が揚げ工程で熱
調理されないようにすることができ、食材から脂肪が抽
出されやすくなるものである。According to the invention of claim 5 of the present invention, the frying step is performed under the condition that the temperature of the oil is 150 ° C. or more and the frying time is 2 minutes and 30 seconds or less, so that the food with the clothes is heated in the frying step. It can be prevented from being cooked, and the fat is easily extracted from the food material.
【００３２】また、本発明の請求項６の発明は、オーブ
ンの温度が２５０℃以下、焼き時間が５分以上の条件で
焼き工程を行なうので、食材に確実に熱調理を行なうこ
とができると共に食材から脂肪を、衣から余剰の油をそ
れぞれ十分に排出することができ、低カロリーで風味の
良い揚物を製造することができるものである。According to the invention of claim 6 of the present invention, the baking step is performed under the condition that the temperature of the oven is 250 ° C. or less and the baking time is 5 minutes or more. Fat can be sufficiently discharged from food and surplus oil can be sufficiently discharged from batter, so that low-calorie and fried fried food can be produced.
【図１】本発明の実施の形態の一例を示し、衣の付いた
食材を示す断面図である。FIG. 1 shows an example of an embodiment of the present invention, and is a cross-sectional view showing food with clothes.
【図２】同上の串を刺した食材を示し、（ａ）は平面
図、（ｂ）は断面図である。FIGS. 2A and 2B show foods stabbed on the skewer, wherein FIG. 2A is a plan view and FIG.
【図３】同上の串の一例を示し、（ａ）は正面図、
（ｂ）は断面図である。FIG. 3 shows an example of the skewer, wherein (a) is a front view,
(B) is a sectional view.
【図４】同上の焼き工程の一例を示す斜視図である。FIG. 4 is a perspective view showing an example of a baking process according to the embodiment.
１ 食材 ２ 衣 ３ 串 ４ 溝部 ５ 脂肪部分 DESCRIPTION OF SYMBOLS 1 Foodstuff 2 Clothing 3 Skewer 4 Groove 5 Fat part
Claims (6)
げ工程後に食材をオーブンで焼き上げる焼き工程とを具
備することを特徴とする揚物の製造方法。1. A method for producing a deep-fried food, comprising: a frying step of frying an ingredient with clothes; and a baking step of baking the ingredient in an oven after the frying step.
上げることを特徴とする請求項１に記載の揚物の製造方
法。2. The method according to claim 1, wherein the food is baked until the food is cooked in the baking step.
に脂肪抽出用の溝部を串の長手方向に沿って設け、この
串を食材の脂肪部分に沿って串打した後、食材に衣を付
けることを特徴とする請求項１又は２に記載の揚物の製
造方法。3. The food material contains a fat portion, a groove for fat extraction is provided on the skewer along the longitudinal direction of the skewer, and the skewer is skewered along the fat portion of the food material. The method for producing fried food according to claim 1 or 2, wherein a clothes is attached.
焼き工程を行なうことを特徴とする請求項１乃至３のい
ずれかに記載の揚物の製造方法。4. The method according to claim 1, wherein the baking step is performed by inclining the food at an angle of 80 to 90 ° with respect to the horizontal.
分３０秒以下の条件で揚げ工程を行なうことを特徴とす
る請求項１乃至４のいずれかに記載の揚物の製造方法。5. An oil temperature of 150 ° C. or higher and a frying time of 2
The method according to any one of claims 1 to 4, wherein the frying step is performed under a condition of 30 minutes or less.
間が５分以上の条件で焼き工程を行なうことを特徴とす
る請求項１乃至５のいずれかに記載の揚物の製造方法。6. The method according to claim 1, wherein the baking step is performed under the conditions of an oven temperature of 250 ° C. or less and a baking time of 5 minutes or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35333499A JP3236847B2 (en) | 1999-12-13 | 1999-12-13 | Manufacturing method of fried food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP35333499A JP3236847B2 (en) | 1999-12-13 | 1999-12-13 | Manufacturing method of fried food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001161287A true JP2001161287A (en) | 2001-06-19 |
| JP3236847B2 JP3236847B2 (en) | 2001-12-10 |
Family
ID=18430152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP35333499A Expired - Fee Related JP3236847B2 (en) | 1999-12-13 | 1999-12-13 | Manufacturing method of fried food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3236847B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010057299A1 (en) * | 2008-11-20 | 2010-05-27 | Atwell Edwin G | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
| WO2011079373A1 (en) * | 2009-12-30 | 2011-07-07 | Atwell Edwin G | System and method for cooking a food product |
| KR101434755B1 (en) | 2012-12-07 | 2014-08-29 | (주)에프아이파트너스 | Method to manufacture fried and frozen foods and device thereof |
| JP2016123393A (en) * | 2015-01-08 | 2016-07-11 | 鹿児島県 | Method for producing food product, and food product |
-
1999
- 1999-12-13 JP JP35333499A patent/JP3236847B2/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2010057299A1 (en) * | 2008-11-20 | 2010-05-27 | Atwell Edwin G | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
| GB2477884A (en) * | 2008-11-20 | 2011-08-17 | Edwin G Atwell | Process for preparing low fat and lower fat baked goods obtained therefrom |
| GB2477884B (en) * | 2008-11-20 | 2013-08-07 | Edwin G Atwell | Process for preparing low fat and lower fat baked goods and goods obtained therefrom |
| WO2011079373A1 (en) * | 2009-12-30 | 2011-07-07 | Atwell Edwin G | System and method for cooking a food product |
| KR101434755B1 (en) | 2012-12-07 | 2014-08-29 | (주)에프아이파트너스 | Method to manufacture fried and frozen foods and device thereof |
| JP2016123393A (en) * | 2015-01-08 | 2016-07-11 | 鹿児島県 | Method for producing food product, and food product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3236847B2 (en) | 2001-12-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Keller | The Essential Thomas Keller: The French Laundry Cookbook & Ad Hoc at Home | |
| CN103082205A (en) | Mongolia burger and preparation method thereof | |
| CN1079365A (en) | The method for fine finishing of the fast dish of packed Chinese style | |
| JP3236847B2 (en) | Manufacturing method of fried food | |
| US5527557A (en) | Edible artificial skin forming composition | |
| JP2000287654A (en) | Processed food material for spit-fried cutlet, and its production | |
| CN109431299A (en) | Food process method, apparatus, storage medium and oven | |
| CN109965196A (en) | A kind of production method of delicious sticky rice in lotus leaf | |
| KR100979473B1 (en) | Chicken boiled down in seasonings and manufacturing method thereof | |
| JPH0775514A (en) | Cellulose-containing bread crumb, cellulose-containing batter mix and production of fried food for microwave-oven cook-and-heating coated with bread crumb and already fried with oil using the bread crumb and the batter mix | |
| KR101865477B1 (en) | Method for making raw poultry into heart shape | |
| JP6193680B2 (en) | Non-fried cooking tempura batter liquid and non-fried cooking tempura food using the same | |
| Pitre | Every Day Easy Air Fryer: 100 Recipes Bursting with Flavor | |
| KR100615061B1 (en) | Cooking method of fish, flesh or fowl using oil that is contained thereto, and cooking method of chicken adopting it | |
| JP2004283116A (en) | Method for producing hamburg steak | |
| Baker et al. | Prebrowned Fried Chicken: 1. Evaluation of Cooking Methods | |
| RU2156089C1 (en) | Fried chicken cooking method | |
| JP3066943U (en) | Processed ingredients for skewers | |
| WO2024122055A1 (en) | Oil/fat-processed starch and meat modifier containing same | |
| JP3042221U (en) | Fish paste products | |
| Taylor et al. | Cooking Processes | |
| JP2581919B2 (en) | Manufacturing method of frozen fried food for microwave cooking | |
| JP3031822U (en) | Chicken with vegetables | |
| JP2020162451A (en) | Method for manufacturing meat-containing heated food product | |
| JP2002136264A (en) | Meat sushi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20010821 |
|
| LAPS | Cancellation because of no payment of annual fees |