JP2002306141A - Method for producing kakiage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Kakiage (fry of mixed ingredients) by which a good appearance and excellent flavor can be imparted sustainably. SOLUTION: This method for producing the Kakiage comprising coating an oil and fat composition having the flavor on the surface of the Kakiage heated in oil when producing the Kakiage by heating a material having a coating material attached thereto, in the oil. Preferably, the oil and fat composition having the flavor contains 0.1-20 wt.% extremely hardened oil of a rapeseed oil with a high erucic acid content, and further 0.01-10 wt.% lecithin as an emulsifier. The Kakiage is preferably produced by adding an oxidant thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried rice cake which is capable of dramatically improving the appearance and flavor of food by applying a quick-drying oil-and-fat composition having a flavor to the surface of fried fried chicken. Related to manufacturing method.

[0002]

2. Description of the Related Art Kakiage is widely popular as an affordable side dish, and it was traditionally handmade at home. Recently, as women's advancement in society has increased, they have brought home what they bought at supermarket stores. To do more. Such commercially available kakiage is manufactured in the backyard of supermarkets, etc., and usually the ingredients with the clothing attached are fried in a polystyrene container and wrapped with a wrapping film such as polyethylene to store the food. It is arranged in. At that time, the method of adding flavor to kakiage by kneading flavored fats and oils into clothing so that consumers who purchased the kakiage at a supermarket enjoy the savory flavor when eating at home is adopted. May be used. However, when the ingredients to which the clothes are attached are fried, the fats and oils having a flavor are exposed to high temperatures, so that the flavor components are denatured, decomposed, volatilized, etc., and the flavor itself is lost. In addition, fats and oils having a flavor may be used as frying oil during frying, but this method still exposes the flavor oil to high temperatures during frying,
Deterioration, decomposition and volatilization of the flavor components occur, and the flavor is often lost even immediately after frying, and it is more difficult to maintain the flavor throughout the long storage period. In addition, since fats and oils having a flavor are generally expensive, it is not economical to use them in large quantities as frying oil.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to overcome the above-mentioned problems in the production of kakiage and to provide a method for producing kakiage that can provide a product with a good appearance and excellent flavor continuously. It is assumed that.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above-mentioned problems, and as a result, by directly applying a flavored oil or fat composition to the surface of fried kakiage, The present inventors have found that a kakiage with an excellent flavor can be produced, and have completed the present invention. That is, the present invention provides a method for producing a fried chicken, which comprises applying a fat or oil composition having a flavor to the surface of the fried fried chicken when producing the fried material by frying the material to which the clothing is attached. It is. Further, the present invention is characterized in that the oil or fat composition having a flavor contains 0.1 to 20% by weight of an extremely hardened oil. Furthermore, the present invention relates to a fat or oil composition having a flavor in which lecithin or an emulsifier other than lecithin is used in an amount of 0.01 to 10%.
% By weight and / or 0.01 to 10% by weight of an antioxidant.

The reason why the frying produced by the method of the present invention exhibits excellent performance is presumed to be as follows. That is, by applying the oily / fat composition having a flavor to the frying, a flavoring oil film is formed on the frying surface. The oil film dries quickly due to the presence of the extremely hardened oil, so that it can give a good appearance to the product without adhering to the packaging film or collecting on the bottom of the container.
Further, in the present invention, since the oil or fat having a flavor is not exposed to a high temperature in the production process of the product, the flavor component can be efficiently maintained. Further, it is presumed that the use of the emulsifier affects the crystallinity of the fat and oil, prevents stickiness of the fat and oil composition, and promotes and promotes drying.

The antioxidant of the present invention improves the oxidation stability of a flavored oil or fat composition,
It has a function of mutually enhancing the effects of the fat and oil and the emulsifier. Thus, in the present invention, while the constituents of the emulsifier and antioxidant, including fats and oils having a flavor, extremely hardened oil, and lecithin, exhibit their own functions,
The constituent materials coexist and cooperatively exhibit synergistic effects.

The fats and oils used in the present invention may be any fats and oils having a flavor, for example, vegetable fats and oils having a flavor such as peanut oil, walnut oil, sesame oil and olive oil, or beef tallow, lard, chicken oil and the like. Animal fats and oils, flavored fats and oils, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, corn oil, cornflower oil, rice oil,
Flavored fats and oils obtained by flavoring relatively pale flavored fats and oils such as palm oil and hydrogenated oil by various methods can also be used. As a method of flavoring fats and oils, there are 1) a method of boiling flavored vegetables such as green onions and garlic with fats and oils, and 2) a method of adding and mixing flavors and flavors of fats and oils to fats and oils. Among them, peanut oil, sesame oil, lard, chicken oil, and flavored oils and fats boiled with flavored vegetables are particularly preferred. These can be used alone or in combination of two or more.

[0008] In the present invention, when an extremely hardened oil is blended in an oil or fat, the extremely hardened oil is added to the flavored oil or fat composition in an amount of 0.1 to 20% by weight, preferably 0.1 to 5.0%.
% By weight. Extremely hardened oil refers to oil obtained by hydrogenating soybean oil, palm oil, rapeseed oil, or the like until the iodine value becomes 10 or less and the melting point becomes 50 ° C or more. Among them, extremely hardened high erucic acid rapeseed oil containing 20 to 60% of erucic acid in the constituent fatty acids is particularly preferable. When the amount of the extremely hardened oil is less than 0.1% by weight, the drying speed of the applied oil and fat composition is low, and improvement of phenomena such as dripping cannot be expected.
If the amount is more than 10% by weight, the workability of the fat or oil composition itself is deteriorated, and the appearance and flavor of the fried food to which the fat or oil composition is applied are deteriorated.

The emulsifier in the present invention includes lecithin, sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester and propylene glycol fatty acid ester, and these may be used alone or in combination of two or more. Is also good. The compounding amount of the emulsifier is 0.01 to 10% by weight, preferably 0.1 to 5.0% by weight in the fat or oil composition having a flavor. If it is less than 0.01% by weight, the surface tension of the flavored oil / fat composition is not sufficiently reduced, and if it is more than 10% by weight, the flavor of the coated frying is reduced.

The antioxidant used in the present invention is generally selected from the group consisting of tocopherol, γ-oryzanol, sesame lignans including sesamol, tea extracts containing polyphenols, extracts from spices such as rosemary, and ascorbic acid palmitate. It is a known antioxidant, and these may be used alone or in combination of two or more. There is no particular limitation on the amount of the antioxidant, but in consideration of performance and cost, 0.1% of the antioxidant is contained in the flavored oil or fat composition.
It is preferred that the content is from 0.01 to 10% by weight. If it is less than 0.01% by weight, the antioxidant effect is poor, and if it exceeds 10% by weight, it is not economical and impairs the flavor of the coated frying.

There is no particular limitation on the method of preparing the flavored oil / fat composition used in the present invention, such as the order of addition. That is, for fats and oils having flavor, extremely hardened oil, furthermore, emulsifier, antioxidant is blended in a predetermined amount,
It suffices if the state finally becomes uniform. In general, a method is used in which the components are mixed, heated and agitated as necessary, and then passed through a heat exchanger such as an onlator or a votator. The kakiage in the present invention is a shell,
After attaching clothing materials to the ingredients (fried seeds) such as vegetables such as seafood such as shrimp, ginseng, burdock, green onion and spring chrysanthemum, and shaping them into the desired shape, soybean oil, rapeseed oil, sesame oil, etc. It is fried for about 2 to 15 minutes at about 160 to 180 ° C. using frying oil, and also includes so-called fried balls (tenkasu) that only fry clothes without using ingredients. .

In the method for producing kakiage according to the present invention, a flavored oil or fat composition is applied to the kakiage produced as described above. As a method of applying, there are spraying, soaking, coating and the like, and any of them may be used. After applying the oil and fat composition having a flavor, the product is dried at a predetermined temperature for a predetermined time, if necessary, and then wrapped in a polyethylene film or the like to obtain a frying product. The kakiage obtained by the method of the present invention is directly sold as a side dish at supermarkets and the like, and the kakiage which has been fried for a long time at a relatively low temperature of around 160 ° C. to adjust the water content to 10% or less, It can be enclosed with the product as an ingredient for instant cup soba noodles and udon noodles.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to these examples. Preparation of fat and oil composition: The fat and oil composition having the composition shown in Table 1 was uniformly prepared. (Examples 1 to 4, Comparative Example 1)

[0014]

[Table 1]

1800 g of cold water was added to 1000 g of flour, mixed and stirred to prepare a clothing liquid. As fried seed,
Using the shredded scallop and squid, the above-mentioned coating material liquid was entangled and shaped into a disk, and then sesame oil was oiled for 5 minutes at an oil temperature of 160 ° C. The above-mentioned oil-and-fat composition kept at 60 ° C. in advance was sprayed on the fried kakiage to prepare kakiage. However, Comparative Example 2 does not spray oils and fats. The prepared kakiage was immediately filled in a plastic container, and covered with a packaging material on which aluminum was deposited. Six hours later, the kakiage was sensory-tested by 10 panelists. The results are shown in Table 2.

[0016]

[Table 2]

The compositions having the composition shown in Table 3 were uniformly mixed at 70 ° C., and quenched and kneaded with an onlator to prepare an oil and fat composition having a flavor of the present invention. (Examples 5 to 12) However, in Example 5, sesame oil was used alone. Flour 1000
1800 g of cold water was added to the g, mixed and stirred to prepare a clothing liquid. As the deep-fried seeds, shredded carrot and burdock were used, and the above-mentioned coating material liquid was entangled and shaped into a disk, and then oiled with rapeseed oil at an oil temperature of 150 ° C. for 10 minutes. The above oil and fat composition, which had been previously kept at 60 ° C., was sprayed onto the fried kakiage to prepare kakiage. The prepared kakiage was immediately filled in a plastic container, and covered with a packaging material on which aluminum was deposited. A sensory test was conducted on the prepared kakiage by 10 panelists. Table 4 shows the results.

[0018]

[Table 3]

[0019]

[Table 4]

[0020]

According to the method of the present invention for producing kakiage, it is possible to produce kakiage that can easily enjoy the excellent flavor derived from fats and oils having a flavor when eating.

Continuation of the front page (72) Inventor Ken Watanabe 1-2-3 Otemachi, Chiyoda-ku, Tokyo Inside Honen Corporation (72) Inventor Koatsu Hagi 1-2-3, Otemachi 1-chome, Chiyoda-ku, Tokyo No. F-term in Honen Corporation (reference) 4B035 LC01 LE17 LG12 LG13 LK11 LK13 LK14 LP07 LP26 4B036 LC01 LF13 LH13 LH18 LK01 LK03 LP03 LP12

Claims (6)

[Claims] 1. A method for producing fried chicken, which comprises applying a flavored oil or fat composition to the surface of fried fried chicken when frying the ingredients to which clothing has been attached. . 2. The oil or fat composition having a flavor contains 0.1 to 20% by weight of an extremely hardened oil.
2. The method for producing kakiage according to claim 1. 3. The method according to claim 2, wherein the extremely hardened oil is an extremely hardened oil of high erucic rapeseed oil. 4. The oil / fat composition having a flavor contains an emulsifier in an amount of 0.1%.
4. The method for producing fritters according to claim 1, wherein the method comprises from 0.01 to 10% by weight. 5. The method according to claim 4, wherein the emulsifier is lecithin. 6. The method according to claim 1, wherein an antioxidant is added.