JP2002272389A - Method for producing fried food and device therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a frozen fried food, by whose industrially simple method the frozen fried food which has a just fried crispy texture, when especially again heated with a microwave oven, and can resist to frozen storage for a long period can be produced, and to provide a device therefor. SOLUTION: This method for producing the fried food is characterized by frying a coated food by a conventional method and then spraying the coating layer of the dried coated food with a <=130 deg.C edible oil containing middle chain fatty acid triglycerides in an amount of at least 10%. A space-saved oil circulation type oil sprayer used for the food producing method and not polluting the environment of a workshop is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fried food and an apparatus for producing the same. More specifically, croquettes, tonkatsu, menchikatsu, tempura,
Fried chicken, spring rolls, fried gyoza, etc., are fried foods that can retain the freshly fried texture by spraying oil onto the batter layer with edible oil at 130 ° C. or less after frying in a conventional manner. is there.

[0002]

2. Description of the Related Art In recent years, a large amount of fried foods that can be served on a dining table is supplied to the market immediately after opening, or immediately after adding simple cooking such as heating by a microwave oven. When the fried food is opened and served on the dining table, along with the savory flavor immediately after cooking,
It is an important requirement for determining the commercial value to be able to reproduce a lightly crispy, crispy, light texture that has been freshly fried. Generally, fried foods are stored for about two weeks for products refrigerated in the distribution process after production, and about two to three months for frozen goods, and are stored and stored for at least one month. Manufactured on the assumption that it will be.

[0003] Various attempts have been made in the past to reproduce the desirable flavor and crispy feeling of the fried food after the passage of the above-mentioned storage period, but they have always satisfied the requirements for the preferred texture. In fact, it is not always the case that only goods are supplied and distributed. Many attempts have been made in the past to maintain the texture of a freshly fried preferred garment for a long time.

For example, as disclosed in Japanese Patent Application Laid-Open No. 50-152774, there is a method in which gums and soybean protein are added to a batter solution to maintain a crisp feeling. However, it has the drawback that the texture of the batter is heavy and crisp compared to that made with the ordinary batter solution, and the flavor is unpleasant, peculiar to soybean protein, and an unpleasant vegetable smell is felt.

Further, Japanese Patent Application Laid-Open Nos. 59-6847 and 64
There is also a method in which egg white or an emulsifier is added to the batter solution to foam it, as in -60334. However, after long-term frozen storage, for example, after storage at -18 ° C for 1 to 2 months, moisture transfer from the inner ingredients to the clothes is likely to occur during frozen storage, and the clothes are softened, and when manufactured on an industrial scale. However, there are drawbacks in that it is difficult to stably maintain the foaming state, and the cost is increased.

JP-A-58-198255, JP-A-56-1988
No. 45580 and JP-A-2-245156 disclose a method of coating with egg white or a wax substance such as shellac or wax. However, these methods only leave a crispy feeling only on the surface of the garment, and the crispness is not eliminated in most parts of the garment close to the ingredients. In addition, the crispy feeling in this case is different from that immediately after frying a usual dressed food. Further, the wax material requires a special process such as dissolving in alcohol, and has a drawback that handling is difficult.

[0007] There is also a method in which a batter layer, a first breader layer, an emulsion layer, and a second breader layer are sequentially formed on the outside of a food base material as disclosed in JP-A-2-16937. However, taking a croquette that has been fried as an example, the amount of bread crumbs adhering to a usual batter is from about 10% by weight to at most about 15% at most, and according to the method of JP-A-2-16937, the amount of bread crumbs is twice or more. There is a drawback that the breadcrumbs adhere to the garment, and the batter becomes too thick, giving a heavy and crisp texture.

Japanese Unexamined Patent Application Publication No. 8-33203 discloses a fry that does not impair the crispy feeling of clothes even when a long time elapses after frying, or when frozen and preserved after frying and then reheated in a microwave oven or the like. And a premix flour used therefor. As a preferred embodiment thereof, a method of immersing in a immersion oil at 100 to 60 ° C. after heating in frying oil, for example, is mentioned. However, the main feature of the present invention is to use a batter containing 20 to 60% by weight of fat.

Japanese Patent Application Laid-Open No. Hei 10-42799 discloses a method of extending a frozen storage period and maintaining a texture after storage by frying clothing food at an oil temperature of ordinary cooking and heating, and then immersing the food in an edible oil of 130 ° C. or less. There is disclosure. Although this method is certainly easy and effective, it is difficult to set delicate immersion conditions, and oil often adheres more than necessary.
In such a case, it may feel slightly greasy as compared with the case where an appropriate amount is attached. In addition, this method requires a dipping tank, a belt conveyor for deoiling, or a drier, and if an existing clothing food production line is used, considerable line changes and space are required.

Japanese Patent Application Laid-Open No. 56-29967 discloses an invention relating to a method for producing a fried food. In the method for producing a fried food, the treatment of the food after frying with the oil or fat composition includes dipping, spraying, and sprinkling. Is described. However, an object of the present invention is to provide a method for producing a fried food excellent in oxidative stability, and a feature of the present invention is to use an oil or fat composition obtained by adding lecithin to edible oil.

Japanese Patent Application Laid-Open No. 63-29967 discloses an invention relating to a method for producing a boiled food such as frying and tempura. Oil is used as a specific means for coating the surface of clothing with oils and fats. There are citing, passing through oil, spraying oil, and applying oil. However, an object of the present invention is to prevent the liquid juice from penetrating into clothes and the inside, and to prevent the clothes from peeling or breaking, with respect to the boiling-type foods such as fries and tempura to be bagged together with the liquid juice.

[0012]

The problem to be solved by the present invention is, therefore, to further improve the invention of the above-mentioned Japanese Patent Application Laid-Open No. 10-42799, and to produce it on an industrial scale with very simple equipment and stable quality. By providing a method of producing fried foods that have been frozen and preserved for a long period of time, especially when stored frozen and when reheated in a microwave oven, to prevent softening of the batter, and to maintain a freshly crispy crispy texture for a long period of time. is there.

[0013]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, in the production of fried foods, after the ordinary food was fried, the clothes were dried with edible oil at 130 ° C. or less. It has been found that the above-mentioned problem can be solved by a simple method of spraying oil on the surface. Further, the present invention has been completed by developing a device which does not deteriorate the working environment in a small space.

That is, the present invention provides: (1) a fried food characterized by spraying an edible oil containing not less than 10% of medium-chain fatty acid triglyceride at 130 ° C. or less onto a clothing layer after frying the clothing food by an ordinary method. Manufacturing method of finished food: (2) After frying the dressed food by a conventional method and deoiling,
A method for producing fried food, characterized by spraying edible oil containing at least 10% or more of medium-chain fatty acid triglyceride at 130 ° C. or less onto a batter layer: (3) Spraying the edible oil and storing it in a frozen state. The method for producing fried food according to the above (1) or (2): (4) The method for producing fried food according to (3), wherein the method includes thawing in a microwave as a cooking and thawing method after frozen storage. (5) The method for producing a fried food according to any one of (1) to (4), wherein, when the edible oil is sprayed, the oil is sprayed in a curtain-like thin film form. 6) The method for producing a fried food according to any one of (1) to (4), wherein the edible oil is sprayed in a shower when spraying the edible oil: (7) Spraying the edible oil The oil into fine mist particles (1) The method for producing fried food according to any one of (1) to (4), and (8) a semi-closed system in which the front and rear are separated by an air curtain and upper, lower, left and right covers. When clothing foods are transported on a belt conveyor, at least in a semi-closed system, a plurality of opposed spray nozzles and a device that can adjust the spray amount, and a mechanism to collect and circulate the sprayed edible oil Oil spraying device for foods provided.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The term "fried food" as used in the present invention refers to food with breaded clothes such as croquettes, tonkatsu and menchikatsu, or batter and flour like fried chicken or fried chicken. Food, or spring rolls,
Food wrapped in a noodle band like fried gyoza is cooked at the normal oil temperature (usually around 150 ° C to 200 ° C,
Or fried twice at a lower temperature, etc.), or immediately after deoiling, further spraying edible oil of 130 ° C. or less on the clothes. Therefore, the fried foods before the edible oil spraying include not only foods prepared by a usual method but also those described in JP-A-50-152774, JP-A-59-6847, JP-A-64-60334 and JP-A-64-60334. A method may also be used in which a method of maintaining the texture of freshly fried clothes, such as that shown in 1983-198255 or JP-A-2-16937, can be used. Any material may be used as the material for forming the batter, such as batter, bread crumbs, beaten powder, noodle strips, etc., and foamed batter or flat bread crumbs may be used.

The edible oil sprayed in the present invention is an edible oil containing at least 10%, preferably at least 50%, of medium-chain fatty acid triglycerides (hereinafter abbreviated as "MCT").
As a result, more excellent effects of extending the retention period of the crispness and reducing the oiliness can be obtained. The MCT mentioned here is not only a substance of high purity (triglyceride having a fatty acid composition of C6 to C12) which is mainly used for medical use, but also a mixture which can be used for food, for example, "ACTOR M" manufactured by Riken Vitamin Co., Ltd. -107F
R "(fatty acid composition C8: 39%, C10: 31%, C12: 18%, other: 12%) or" Konado ML "manufactured by Kao Corporation
(Fatty acid composition C8: 39%, C10: 32%, C12: 19%, other: 10%) and the like. These food oils are usually
MCT is contained in an amount of about 80 to 100%.

The MCT may be used for spraying as it is, but may be used by mixing it with another arbitrary edible oil at an appropriate ratio as appropriate from the viewpoint of cost and the like. However, if the MCT content in the obtained mixture is less than 10%, the above desired effects cannot be sufficiently obtained.

Edible oils which can be used in a mixture with MCT include, for example, rapeseed oil, soybean oil, corn oil, sesame oil, palm oil, petroleum oil, sunflower oil, rice oil, wheat germ oil, castor oil, cottonseed oil And vegetable fats such as lard, beef tallow, chicken fat, milk fat, cod oil, and the like, and those obtained by hydrogenating or enzymatically decomposing them. Incidentally, these edible oils often contain little MCT.

The edible oil sprayed in the present invention includes:
In particular, it is not necessary to add lecithin, but rather it is better not to add it. Addition of lecithin causes problems such as accelerated deterioration of the oil and deepening of the frying color.Therefore, it is one of the aspects of the present invention that the desired effect of the present invention can be obtained without adding lecithin to the oil. Is an advantage. In addition, the amount of additives that are often avoided by consumers can be reduced accordingly.

The temperature of the edible oil to be sprayed may be 130.degree. C. or less, but it is practically easy to use a temperature of 10.degree. If the temperature is 130 ° C. or higher, a sufficient effect cannot be obtained for maintaining the crispness. If the temperature is lower than 10 ° C., oiliness may remain, but the effect of maintaining a crisp feeling is maintained. As described above, according to the present invention, JP-A-10-4279
The technique disclosed in No. 9 can be fully utilized if the immersion is changed to oil spray, and the effect is further improved.

In particular, the temperature of the edible oil to be sprayed is preferably from 10 to 50 ° C, more preferably from 20 to 45 ° C.
This is because, in these preferred ranges, the temperature difference between the temperature of the sprayed oil and the frying temperature is considered to make the sprayed oil more effectively penetrate into the fried food. Therefore, if the pressure is higher than this range, the penetrability of the sprayed oil decreases, and if the pressure is lower than this range, the fluidity of the oil decreases, and the oil is unevenly dispersed. it is conceivable that.

The time for spraying the edible oil is how much to spray on the clothing food, and cannot be unconditionally determined by the spraying device, the spraying method, the form of the clothing food and the transfer method. The point is that it is only necessary to be able to spray the optimum amount to the food evenly over the food, and this condition can be easily determined by those skilled in the art through several experiments. One of the features of the present invention is that, unlike the immersion method, it is possible to set very detailed conditions based on the spray amount and the food transfer speed.

The storage temperature of the clothing food after spraying can be widely applied to the present invention from room temperature to about -80 ° C., but the present invention is particularly effective in the distribution temperature range of ordinary frozen food. In addition, the distribution temperature range of normal frozen food usually refers to -15 ° C to -18 ° C.

In spraying edible oil onto the clothing food, any type of spraying device may be used as long as it can uniformly spray the clothing food over the entire surface. By using this, more efficient spraying becomes possible. A representative example is shown in FIG. 1 and described.

Examples include upper and lower one-fluid spray nozzles 1 and 2 facing each other, an oil feed pump 3, an oil recovery pump 4, a flat flex wire belt 5, a cover 6, an exhaust port 7, an air curtain outlet 8, and a filter 9. Is provided. The oil feed pump is provided with a hopper 10 for storing oil. The oil is supplied to the one-fluid spray nozzles 1 and 2 by the oil feed pump 3 to form a curtain-like thin liquid layer. Belt 5
The clothes food 12 is conveyed by this, and the oil is sprayed. The amount of spray is adjusted by adjusting the hole diameter of the nozzle for adjusting the feed amount of the oil feed pump and adjusting the transport speed of the belt 5.
The cover 6 has an exhaust port 7 for exhausting soared mist oil.
An air curtain outlet 8 for preventing mist oil from flowing out of the cover 6 and an oil receiver 14 sprayed from a lower nozzle are provided. In the case of oil spraying, if the location is open, the environment will be polluted. Therefore, the cover and the air curtain are particularly effective to prevent the situation. The oil collected in the oil receiver 14 passes through the filter 15 and is sent to the popper 10 by the oil recovery pump 4. Cover 6
The oil adhering to the inner wall of the oil reservoir collects in the drain receiver 13 along the inner wall surface of the cover, passes through the filter 9 and passes through the oil recovery pump 4.
Is sent to the hopper 10.

In FIG. 1, the spray nozzle may be of a two-fluid type, and the oil is formed as fine mist-like particles.
Alternatively, it is also possible to spray oil as a shower.
In addition, when spraying, by appropriately setting the spray angle of the nozzle, it is possible to uniformly spray the side surface of the clothing food. Hereinafter, an example is shown by an Example.

[0027]

EXAMPLE A frozen croquette ("Vegetable croquette 65 for business use" manufactured by Ajinomoto Co., Inc.) was fried at 170.degree. C. for 5 minutes and 30 seconds, and oil (at room temperature of 20.degree. C.) was directly connected to a fryer by an oil spraying device shown in FIG. MCT (RIKEN VITAMIN CO., LTD. “ACTOR M
-107FR ") (100% used) and a croquette sprayed (72 kg / hr, 4 croquettes / row and a belt transfer speed of 6 m / min).
799 (hereinafter abbreviated as immersion method).
MCT at 0 ° C (“ACTOR M- manufactured by Riken Vitamin Co., Ltd.”
107FR ") using 100%) for 5 seconds, and a conventional deoiler (L: 2, 5mXW: 1, 0).
For each of the 30 croquettes that had been oiled for 2 minutes in m), the variation in the amount of oil attached was observed. For the average weight of croquettes after frying (66 g + 0, 6 g), (4 g + 0,
In contrast to the adhesion of 2 g), there was adhesion of (4 g + 0, 9 g) in the dipping method, and it was found that the amount of adhesion in the spray method had little variation and was excellent in uniformity of the product. Of these croquettes, the whole by the spraying method, the whole by immersion method, 4 g + 0, 12 of those with 5 g or more were frozen at −40 ° C. for 1 hour, and then frozen in a −18 ° C. freezer. The croquettes stored for a month were cooked in a microwave oven, and crispy feeling and crispness and oiliness were compared and evaluated by 10 persons. There was no difference between the spray product and the croquette of the spray method of the present invention, although 7 out of 10 evaluators answered that the oil immersion method felt more oily. Tended to be preferred.

Assuming that croquettes are produced at about 180 tons per month, the installation space for the immersion method and the oil spraying apparatus of the present invention, the amount of MTC used including disposal, the amount of gas used, and the amount of electricity used are reduced. Calculated. As a result, in the embodiment of the oil spraying apparatus of the present invention, the installation pace was 2 m in the longitudinal direction and 1 m in the width direction, while the installation method was 6 m in the longitudinal direction and 1.5 m in the width direction.
The amount of MTC used is 15 t / month in the embodiment of the oil spraying apparatus of the present invention, whereas the amount of MTC used is 20 t / month in the immersion method. Is unnecessary in the case of immersion at room temperature), but about 240 kg in the immersion method
Per month, in the embodiment of the present invention, gas is unnecessary,
In the embodiment of the present invention, the amount of electricity is 5 KW, compared to 12 KW for the immersion method, and the installation space, the amount of oil used, the amount of gas used, and the amount of electricity used are improved in all aspects compared to the immersion method. I was With the miniaturization of equipment and space saving,
The initial cost of the equipment (only the main equipment) is expected to be about half to one third of the conventional method.

[0029]

According to the present invention, by spraying edible oil on the food after the ordinary frying of the clothing food, the dispersion of the product is suppressed, the freezing preservability is improved, and the product is reheated in a microwave oven. Fried foods with reduced oiliness can be manufactured. Since the spraying device can save space, it can be easily produced without significantly changing the existing clothing food production line, and the running cost can be reduced.

[Brief description of the drawings]

FIG. 1 is a sectional view of an embodiment of an oil coating apparatus according to the present invention.

Continued on the front page (72) Noriko Sakamoto, Inventor 1210-5, Yoshida, Oizumi-cho, Ourase-gun, Gunma, Japan Ajinomoto Frozen Foods Co., Ltd. Marketing Headquarters F-term in the Kyushu Plant of Frozen Foods Co., Ltd. (reference) 4B022 LA01 LB01 LJ02 LQ07 4B035 LC03 LC12 LE18 LG12 LP07 LP26 LP43 LT09 4B036 LC05 LF13 LH13 LP03 LP12 LP17 LT06

Claims (8)

[Claims] Claims 1. A dressed food is fried by a conventional method and contains at least 10% or more of medium-chain fatty acid triglyceride.
A method for producing fried food, characterized by spraying an edible oil at a temperature of not more than ° C onto a batter layer. 2. A fried food, wherein the battered food is fried by a conventional method, deoiled, and then an edible oil containing at least 10% or more of medium-chain fatty acid triglyceride at 130 ° C. or less is sprayed on the batter layer. Manufacturing method. 3. The method for producing fried food according to claim 1, wherein the edible oil is sprayed and then stored frozen. 4. The method for producing fried food according to claim 3, wherein the method includes thawing in a microwave oven as a cooking and thawing method after storing in a frozen state. 5. The method for producing fried food according to claim 1, wherein the edible oil is sprayed in the form of a thin film having a curtain shape. 6. The method according to claim 1, wherein the edible oil is sprayed in a shower form. 7. The method for producing fried food according to claim 1, wherein the edible oil is sprayed as fine mist-like particles when sprayed. 8. When a clothing food is transported by a belt conveyor in a semi-closed system in which a front and rear part is separated by an air curtain and upper, lower, left and right covers, a plurality of opposed spray nozzles are provided at least in the semi-closed system. And a device capable of adjusting the spray amount,
An oil spray device for foods equipped with a mechanism for collecting and circulating sprayed edible oil.