JP2003111572A - Method for producing fried food for cooking with microwave oven - Google Patents
Method for producing fried food for cooking with microwave ovenInfo
- Publication number
- JP2003111572A JP2003111572A JP2001307385A JP2001307385A JP2003111572A JP 2003111572 A JP2003111572 A JP 2003111572A JP 2001307385 A JP2001307385 A JP 2001307385A JP 2001307385 A JP2001307385 A JP 2001307385A JP 2003111572 A JP2003111572 A JP 2003111572A
- Authority
- JP
- Japan
- Prior art keywords
- fried food
- batter
- fried
- weight
- cooking
- 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.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明はサンゴ未焼成カルシ
ウムと小麦粉を含有するバッター粉を使用して電子レン
ジ調理用揚げ物を製造する方法とその方法により製造さ
れた電子レンジ調理用揚げ物に関する。TECHNICAL FIELD The present invention relates to a method for producing a fried food for microwave oven cooking using batter powder containing uncalcined coral calcium and wheat flour, and a fried food for microwave oven cooking produced by the method.
【0002】[0002]
【従来の技術】近年、女性の社会進出、単身赴任の増加
等により、調理の簡便迅速化が求められるようになって
いる。揚げ物のタネ、例えば鳥獣肉類、魚介類、野菜類
等を適当な大きさに切り揃え、調味液に浸し、バッター
付け等を施した後、油揚した冷凍食品が、大量に生産さ
れ消費されている。2. Description of the Related Art In recent years, due to the advancement of women in society and the increase in the number of single employees, it has become necessary to simplify and speed up cooking. Fryed seeds, such as poultry meat, seafood, vegetables, etc., are cut into appropriate sizes, dipped in seasoning liquid, battered, etc., and then fried frozen food is produced in large quantities and consumed. .
【0003】[0003]
【発明が解決しようとする課題】通常、冷凍食品は電子
レンジ等を用いて解凍加熱処理して食するのであるが、
油だれが生ずることが、大きな問題点である。すなわ
ち、中種より発生する蒸気により、ころもがやわらかく
なり、さらにはべたつき外観・食感が悪くなることが問
題である。従来、サクサク感のある揚げ物類を提供する
方法として、熱凝固性物質や植物油を用いた特許(特開
昭62-91152、特開昭64-60334)があるが、いずれも十分
な食感改良や油だれ防止の効果を得られていないのが現
状であり、新たな技術開発が求められていた。Generally, frozen foods are thawed and heat-treated by using a microwave oven or the like.
The major problem is that oil dripping occurs. That is, there is a problem in that the steam generated from the medium seeds makes the roller soft, and further, the sticky appearance and texture are deteriorated. Conventionally, there are patents (JP-A-62-91152 and JP-A-64-60334) that use thermosetting substances and vegetable oils as methods for providing crispy fried foods, but all of them have sufficient texture improvement. The current situation is that the effect of preventing oil dripping has not been obtained, and new technological development was required.
【0004】[0004]
【課題を解決するための手段】本発明は上述した課題の
解決を目的とし、鋭意検討した結果、揚げ物のタネをサ
ンゴ未焼成カルシウムと小麦粉を含有するバッター粉で
覆い、常法に従い、揚げ物を揚げ、冷凍することを特徴
とする電子レンジ調理用揚げ物の製造方法とその方法に
より製造し、油だれを防ぎ併せてジューシー感を付与し
た電子レンジ調理用揚げ物を見出し、発明を完成させ
た。Means for Solving the Problems The present invention aims to solve the above-mentioned problems, and as a result of diligent study, the seeds of fried food were covered with a batter powder containing uncalcined coral calcium and wheat flour, and the fried food was subjected to a conventional method. The present invention has been completed and found a method for producing a fried food for microwave oven cooking, which is characterized in that it is fried and frozen, and a fried food for microwave oven cooking which is produced by the method and has a juiciness while preventing oil dripping.
【0005】[0005]
【発明の実施の形態】本発明において、バッター粉とは
揚げ物のための衣として用いるための粉で、例えば、小
麦粉、米粉、ライ麦粉などを主成分とする。好ましくは
小麦粉を主成分とするのがよい。本発明において用いる
サンゴ未焼成カルシウムの主成分は炭酸カルシウムであ
り、カルシウムは35%以上で、かつマグネシウムが1.2
%以上含まれる。用いるサンゴは風化造礁サンゴで、こ
の造礁サンゴは花虫綱やヒドロ綱などのいくつかのグル
ープにわけられるが、例えばイシサンゴ類や八放サンゴ
類、ヒドロサンゴ類がある。本発明のバッター粉に用い
られるサンゴ未焼成カルシウムの割合は小麦粉100重量
部に対し、0.01〜10重量部で、好ましくは0.5〜5重量部
がよい。本発明の応用範囲は、唐揚げ、天ぷら、フラ
イ、餃子、春巻等バッターを使用するものであれば何で
もよい。本発明の効果をさらに高めるためには、予め、
熱凝固性物質を含んだバッター液で下味を付けることが
望ましい。熱凝固性物質としては、例えば、卵白粉のよ
うなたんぱく質、澱粉、多糖類等が挙げられ、これらを
併用することも可能である。バッター液へ添加する熱凝
固性物質の割合は、通常0.1%〜10%(W/W)、好ましく
は1%〜5%(W/W)である。0.1%(W/W)未満ではバッ
ター粉に含まれるサンゴ未焼成カルシウムを十分付着さ
せることができない。一方、10%(W/W)を越えると食
感が固くなりすぎる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the batter powder is a powder used as a batter for deep-fried foods, and contains, for example, wheat flour, rice flour, rye flour as a main component. It is preferable to use wheat flour as a main component. The main component of coral uncalcined calcium used in the present invention is calcium carbonate, calcium is 35% or more, and magnesium is 1.2%.
% Or more is included. The corals used are weathered reef corals, and these reef corals can be divided into several groups such as Hymenoptera and Hydro, for example, stone corals, octanoles, and hydrocorals. The proportion of uncalcined coral used in the batter of the present invention is 0.01 to 10 parts by weight, preferably 0.5 to 5 parts by weight, based on 100 parts by weight of wheat flour. The application range of the present invention may be anything such as fried chicken, tempura, fried foods, dumplings, and spring rolls as long as batter is used. In order to further enhance the effect of the present invention,
It is desirable to season with a batter containing a heat-coagulable substance. Examples of the heat-coagulable substance include proteins such as egg white powder, starch, and polysaccharides, and these may be used in combination. The proportion of the heat-coagulable substance added to the batter liquid is usually 0.1% to 10% (W / W), preferably 1% to 5% (W / W). If it is less than 0.1% (W / W), the uncalcined coral contained in the batter powder cannot be sufficiently adhered. On the other hand, if it exceeds 10% (W / W), the texture becomes too hard.
【0006】[0006]
【実施例】以下、実施例をあげて本発明を具体的に説明
するが、本発明を限定するものではない。実施例1
鶏胸肉約800gを約20〜25gに切り揃え、調味液A(日本
酒: 30ml、醤油:90ml、生姜汁: 30ml、コショ
ウ: 1mg)に30分間浸漬した後、該胸肉を約200gず
つ取り分け、パナマ共和国産サンゴ未焼成カルシウムを
含有した小麦粉(小麦粉100重量部に対してサンゴ未焼
成カルシウム2.5〜10.0重量部含有した小麦粉)と対照
として小麦粉のみのバッター粉をそれぞれまぶした。油
揚は市販サラダ油を使用し、約100gずつ170℃で150秒
の条件で行った。放冷後、アルミチャック袋に入れ、冷
凍庫(−30〜−25℃)に入れた。2日後冷凍物を取出
し、クッキングシート上に乗せ、家庭用電子レンジを用
いて150秒間加熱解凍した。レンジアップ後、唐揚げを
取り去り、クッキングシート上に残った油だれを秤量し
た。併せて、レンジアップ後の唐揚げ本体の重量も測定
した。EXAMPLES The present invention will now be specifically described with reference to examples, but the present invention is not limited thereto. Example 1 Approximately 800 g of chicken breast is cut into approximately 20 to 25 g and soaked in seasoning liquid A (sake: 30 ml, soy sauce: 90 ml, ginger juice: 30 ml, pepper: 1 mg) for 30 minutes, and then the breast meat is approximately 200 g of each was separated and sprinkled with wheat flour containing coral uncalcined calcium from the Republic of Panama (wheat flour containing 2.5 to 10.0 parts by weight coral uncalcined calcium per 100 parts by weight of wheat flour) and a batter powder containing only wheat flour as a control. The frying was carried out using commercially available salad oil under the condition of about 100 g at 170 ° C. for 150 seconds. After allowing to cool, it was placed in an aluminum zipper bag and placed in a freezer (-30 to -25 ° C). Two days later, the frozen product was taken out, placed on a cooking sheet, and heated and thawed for 150 seconds using a household microwave oven. After the range was up, the fried chicken was removed, and the oil drips remaining on the cooking sheet were weighed. At the same time, the weight of the fried body after the range was increased was also measured.
【0007】結果を表1に示した。The results are shown in Table 1.
【表1】
バッター粉にサンゴ未焼成を添加することにより、油だ
れを防止することができた。サンゴ未焼成カルシウムの
添加量としては、バッター粉の小麦粉100重量部に対し
て2.5〜10.0重量部が適当であった。食感としては、こ
ろも表面は油だれしていないためサクサク感があり、中
種は味付きが良くしかもジューシーであった。サンゴ未
焼成カルシウムを使用した場合、重量低減率が低く、水
分の蒸発が抑制されているものと考えられ、それがジュ
ーシー感の付与に寄与していると考察される。【table 1】 Oil dripping could be prevented by adding unburned coral to the batter powder. The amount of uncalcined coral added was 2.5 to 10.0 parts by weight per 100 parts by weight of batter flour. The texture was crispy because the surface was not dripping, and the medium variety had a good taste and was juicy. When coral uncalcined calcium is used, it is considered that the weight reduction rate is low and the evaporation of water is suppressed, which is considered to contribute to imparting juiciness.
【0008】[0008]
【発明の効果】本発明によれば、バッター粉中にサンゴ
未焼成カルシウムを添加することで、電子レンジ等で解
凍加熱処理した際に、油だれがしにくく、表面がさくさ
く、中種がジューシーな食感を有する冷凍揚げ物類の製
造方法を提供することができる。EFFECTS OF THE INVENTION According to the present invention, by adding unburned coral calcium to the batter powder, when thawing and heating in a microwave oven or the like, oil does not easily drip, the surface is crunchy, and the medium seed is juicy. It is possible to provide a method for producing frozen fried foods having a pleasant texture.
───────────────────────────────────────────────────── フロントページの続き Fターム(参考) 4B025 LB04 LB06 LG04 LG19 LG27 LG28 LG32 LG51 LP12 LP20 4B035 LC03 LC12 LC16 LE18 LG02 LG15 LG20 LG35 LG41 LK15 LP07 LP16 LP27 LP43 4B042 AC05 AC10 AD18 AG07 AK01 AK09 AK10 AK14 AP05 AP18 AP19 ─────────────────────────────────────────────────── ─── Continued front page F term (reference) 4B025 LB04 LB06 LG04 LG19 LG27 LG28 LG32 LG51 LP12 LP20 4B035 LC03 LC12 LC16 LE18 LG02 LG15 LG20 LG35 LG41 LK15 LP07 LP16 LP27 LP43 4B042 AC05 AC10 AD18 AG07 AK01 AK09 AK10 AK14 AP05 AP18 AP19
Claims (9)
ることを特徴とするバッター粉。1. A batter flour containing uncalcined coral calcium and wheat flour.
100重量部に対し、0.01〜10重量部であることを特徴と
する請求項1記載のバッター粉。2. The amount of uncalcined calcium in the coral is wheat flour.
2. The batter powder according to claim 1, which is 0.01 to 10 parts by weight with respect to 100 parts by weight.
100重量部に対し、0.5〜5重量部であることを特徴とす
る請求項1記載のバッター粉。3. The amount of uncalcined calcium in the coral is wheat flour.
The batter powder according to claim 1, wherein the amount is 0.5 to 5 parts by weight with respect to 100 parts by weight.
一項記載のバッター粉で覆い、常法に従い、揚げ物を揚
げ、冷凍することを特徴とする電子レンジ調理用揚げ物
の製造方法。4. A method for producing a fried food for microwave cooking, which comprises covering the fried food seeds with the batter powder according to any one of claims 1 to 3 and then frying and freezing the fried food according to a conventional method.
ッター液に予め浸した後、更に請求項1乃至3いずれか一
項記載のバッター粉で覆い、常法に従い、揚げ物を揚
げ、冷凍することを特徴とする電子レンジ調理用揚げ物
の製造方法。5. The seeds of the fried food are pre-soaked in a batter liquid containing a thermocoagulable substance, and then covered with the batter powder according to any one of claims 1 to 3, and the fried food is fried and frozen according to a conventional method. A method for producing a fried food for microwave oven cooking, comprising:
類である請求項5記載の電子レンジ調理用揚げ物の製造
方法。6. The method for producing a fried food for microwave cooking according to claim 5, wherein the thermocoagulable substance is protein, starch or polysaccharide.
量部に対し、熱凝固性物質が0.1〜10重量部である請求
項5または6記載の電子レンジ調理用揚げ物の製造方
法。7. The method for producing a fried food for microwave oven cooking according to claim 5, wherein the amount of the heat-coagulable substance is 0.1 to 10 parts by weight with respect to 100 parts by weight of the batter liquid.
のいずれか一項記載の電子レンジ調理用揚げ物の製造方
法。8. The fried food is fried chicken.
A method for producing a fried food for microwave cooking according to any one of 1.
方法で製造され、油だれを防ぎ併せてジューシー感を付
与した電子レンジ調理用揚げ物。9. A fried food for microwave cooking, which is produced by the production method according to any one of claims 4 to 8 and which prevents dripping and imparts a juicy feeling.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001307385A JP2003111572A (en) | 2001-10-03 | 2001-10-03 | Method for producing fried food for cooking with microwave oven |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2001307385A JP2003111572A (en) | 2001-10-03 | 2001-10-03 | Method for producing fried food for cooking with microwave oven |
Publications (1)
Publication Number | Publication Date |
---|---|
JP2003111572A true JP2003111572A (en) | 2003-04-15 |
Family
ID=19126856
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2001307385A Pending JP2003111572A (en) | 2001-10-03 | 2001-10-03 | Method for producing fried food for cooking with microwave oven |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2003111572A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5494900B1 (en) * | 2012-12-04 | 2014-05-21 | 不二製油株式会社 | Granular starch composition |
CN106720441A (en) * | 2016-12-28 | 2017-05-31 | 重庆渝金源食品有限公司 | A kind of dried bean curd cutting process method |
JP2018029528A (en) * | 2016-08-25 | 2018-03-01 | 日清フーズ株式会社 | Tempura flour and tempura batter |
-
2001
- 2001-10-03 JP JP2001307385A patent/JP2003111572A/en active Pending
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5494900B1 (en) * | 2012-12-04 | 2014-05-21 | 不二製油株式会社 | Granular starch composition |
WO2014087730A1 (en) * | 2012-12-04 | 2014-06-12 | 不二製油株式会社 | Granular starch composition |
CN104768394A (en) * | 2012-12-04 | 2015-07-08 | 不二制油股份有限公司 | Granular starch composition |
CN104768394B (en) * | 2012-12-04 | 2017-09-22 | 不二制油股份有限公司 | granular starch composition |
JP2018029528A (en) * | 2016-08-25 | 2018-03-01 | 日清フーズ株式会社 | Tempura flour and tempura batter |
CN106720441A (en) * | 2016-12-28 | 2017-05-31 | 重庆渝金源食品有限公司 | A kind of dried bean curd cutting process method |
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