JP2001169759A - Dried daily dish with roasted color - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a mass-producible dried daily dish treated by frying, such as a dish of soup featuring dumplings of minced pork and spices wrapped in a Chinese thin pastry, Chinese spring roll, Giaoz, ingredients with deeply fried batter (Tempura), a mixture of vegetables and shrimps coated with deeply fried batter, bits of fried Tempura batter, residue of deeply fried Tempura batter, or the like, having a totally proper roasting color, preferable flavor and palatability. SOLUTION: For example, a raw material of pastry, coating, or the like, of the dried daily dish is fried by adding a saccharide and/or an α-starch to give the objective daily dish having a totally roasting color.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried dried side dish such as wonton, spring roll, gyoza, tempura, kakiage, fried ball, and tempura, which are mainly used as ingredients for instant foods.

[0002]

2. Description of the Related Art Fried dried side dishes such as wonton, spring rolls, gyoza, tempura, kakiage, fried balls, and tempura, which are used as ingredients for instant foods, are conventionally used.
The fly processing is performed with care not to be scorched, and the entire color is light (light yellow or a color close to flesh color).

[0003] However, with the diversification of consumer preferences, there is an increasing demand for dried prepared foods having a baked color (light brown) as a whole, and having a savory flavor and a chewy texture.

[0004] However, if the time of the frying process is increased,
When the temperature is increased, problems such as burning and loss of taste are likely to occur, and it has been difficult to give a beautiful baking color as a whole. Therefore, in reality, mass production of baked and colored dried side dishes has not been realized.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above, and has a moderately baked color as a whole, has a favorable flavor and texture, and is mass-produced by frying. The purpose is to provide dried side dishes.

[0006]

In order to solve the above-mentioned problems, the dried side dish according to claim 1 is a dried side dish that is wrapped in a skin mainly made of flour and fried, such as wonton, spring rolls, and dumplings. It is assumed that the skin has an overall brown color.

The dried side dish of the first aspect is preferably prepared by adding sugar and / or α-starch to the raw material of the skin and frying the dried side dish as described in the second aspect.

[0008] The dried side dish according to claim 3 is a fried dried side dish having at least a portion mainly composed of flour, such as tempura, kakiage, fried ball, tempura, etc. It is assumed that the part has a burnt color as a whole.

The dried side dish according to the third aspect is characterized in that, as described in the fourth aspect, sugar and / or
Alternatively, it is preferable to add the α-starch and fry.

[0010] The above-mentioned "portion mainly composed of flour" is a portion usually called "cloth" in tempura and kakiage. In the case of fried balls and tenkasu, almost the whole is "parts mainly composed of flour", which is not strictly "clothing", but in the following, when collectively referred to as "clothing etc." There is.

[0011]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS As described above, the present invention is characterized in that the skins and clothes of dried prepared foods mainly composed of flour are colored to the whole. Preferably, sugar and / or α-starch is added to the mixture.

The type of sugar used in the present invention is not particularly limited. Examples of usable sugars include monosaccharides such as glucose and fructose (fructose), disaccharides such as sucrose (sucrose), and other oligosaccharides. No. These sugars may be used alone or in a combination of two or more.

The type of α-starch used in the present invention is not particularly limited, but those obtained from corn, tapioca or the like as raw materials can be suitably used. In addition, since α-starch is easily decomposed into sugar, it is considered that α-starch added to the raw material is partially or wholly decomposed during the frying treatment and exhibits a coloring effect similar to that of sugar.

If the amount of the above-mentioned sugar or α-starch is too small, the desired effect cannot be obtained. However, if it is too large, it is easy to burn and the taste may be adversely affected. .

That is, in the case of skins such as wonton, spring rolls and dumplings, the amount of added sugar is at least 0.01% (% by weight, hereinafter the same) in the raw material mixture (including water, hereinafter the same), and the upper limit is 20% or less, preferably 5% or less, preferably 2%
The following are particularly preferred. The added amount of α-starch is at least 0.1%, and the upper limit is 20% or less, preferably 10% or less, particularly preferably 5% or less.

Also, tempura, kakiage and other clothes, fried balls,
In the case of raw materials such as tempura, the amount of sugar added is at least 0.01%, and the upper limit is 20% or less, preferably 1% or less, particularly preferably 0.5% or less. The amount of α-starch should be at least 0.1% and the upper limit should be 20%
It is preferably 10% or less, particularly preferably 5% or less.

In the present invention, either sugar or α-starch may be used, or both may be used in combination. However, as can be seen from the above preferable addition amount, the desired effect can be obtained with a smaller amount of sugar. In that respect, it can be said that the use of sugar is preferable. In addition, when using a saccharide | sugar and (alpha) starch together, each addition amount is adjusted suitably according to the addition ratio of both.

The other ingredients of the raw materials such as the skin and the clothing may be mixed in the same manner as the conventional one.

That is, in the case of skins of wonton, spring rolls, dumplings and the like, flour (strong flour) is about 20 to 60%, starch is about 10 to 40%, and water is about 10 to 50%. It shall be seasoned with salt and other seasonings. In addition, the starch here is starch which is not pregelatinized. Also in the following, the term "starch" refers to starch that has not been pregelatinized.

In the case of raw materials such as tempura, kakiage batter, fried balls, and tempura, flour (light flour) is about 20 to 60.
% And about 25 to 70% of water as essential components, and to which starch and seasonings are added as required.

More specifically, examples of the blending of the peel for wonton used in the present invention include the following.

Flour (strong flour) 40% Starch 25% Protein 3% Salt 1% Sugar 1% Water 30%

The skins such as spring rolls and gyoza can be mixed in the same manner.

The following are examples of the ingredients of the batter for tempura.

Flour (soft flour) 40% Starch 5% Salt 5% Sodium glutamate 5% Alpha starch 1% Water 44%

The same applies to raw materials for kakiage, raw materials for fried balls, and tempura. In addition, ingredients such as chopped vegetables and shrimp may be further mixed with these raw materials as necessary.

The dried side dishes such as wonton, spring rolls and gyoza of the present invention are prepared by producing skins from the above-mentioned raw materials according to a conventional method.
It is obtained by wrapping the ingredients with this skin and frying with edible oil.

The tempura and kakiage of the present invention can be obtained by frying a mixture of the above ingredients with ingredients, and the fried ball and the tempura can be obtained by dripping the ingredients into hot cooking oil and frying. Is obtained by

The frying treatment may be performed under the same conditions as those used for producing a conventional light-colored product.

That is, the temperature suitable for frying is in the range of about 100 to 180 ° C. for wonton, spring rolls, dumplings and the like, and about 120 to 200 ° C. for tempura and the like.

The time of the frying process may be set in the same manner as the time of the conventional frying process, and need not be long. The specific time varies depending on the type, shape, size, etc. of the product, so it can not be said unconditionally, but as a rough guide, about 4 minutes for wonton, spring rolls, dumplings, tempura,
Kakiage is about 10 minutes.

The dried prepared food of the present invention obtained as described above comprises:
The whole is browned (light brown) and has a savory flavor and a chewy texture. Also, unlike the case of frying at a high temperature for a long time, the dried prepared food can be mass-produced without fear of burning. Therefore, for example, it is suitably used as a novel ingredient of instant foods such as noodles and soups.

[0033]

As described above, according to the first and third aspects of the present invention, the entire skin, clothing and the like have an appropriate baked color, thereby providing an unappetizing appearance that has never existed before. Dried side dishes are obtained.

In particular, according to the second and fourth aspects of the present invention, it is possible to impart an appropriate baking color to the entire dried prepared food without changing various conditions such as temperature and time as compared with the conventional frying process, which is preferable. Texture and flavor can also be imparted. And
Since it is not necessary to finely adjust the temperature and time of the frying process, it is possible to mass-produce dry-colored dried side dishes.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Ryo Suehira 22 459, Kozai Yasushi, Yanai City, Yamaguchi Pref.Kinryu Food Industry Co., Ltd. F-term (reference) in Kinryu Food Industry Co., Ltd. 4B035 LE17 LG19 LG21 LP07 4B036 LF12 LF13 LH10 LH12 LK06 LP03 4B046 LA09 LC08 LG13 LG16 LP40

Claims (4)

[Claims] 1. A dried side dish, such as wonton, spring rolls and gyoza, wrapped in a skin mainly made of flour and fried, wherein the whole skin has a baked color. 2. The dried side dish according to claim 1, wherein the skin has a brown color as a whole by adding a sugar and / or α-starch to the raw material of the skin and frying the raw material. 3. Tempura, kakiage, fried balls, tempura, etc.
Having at least a portion mainly composed of flour,
A dried side dish that has been fried, wherein the portion mainly composed of flour has a baked color as a whole. 4. The part mainly composed of flour is characterized by adding sugar and / or α-starch to the raw material of the part composed mainly of flour and frying, so that the part mainly composed of flour has a brown color as a whole. Item 4. The dried prepared food according to item 3.