JP2003225063A - Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquid - Google Patents
Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquidInfo
- Publication number
- JP2003225063A JP2003225063A JP2002027531A JP2002027531A JP2003225063A JP 2003225063 A JP2003225063 A JP 2003225063A JP 2002027531 A JP2002027531 A JP 2002027531A JP 2002027531 A JP2002027531 A JP 2002027531A JP 2003225063 A JP2003225063 A JP 2003225063A
- Authority
- JP
- Japan
- Prior art keywords
- batter liquid
- batter
- fried
- food
- concentrate
- 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
- 239000007788 liquid Substances 0.000 title claims abstract description 38
- 238000010411 cooking Methods 0.000 title claims abstract description 9
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 8
- 239000012141 concentrate Substances 0.000 title abstract description 15
- 241000251468 Actinopterygii Species 0.000 title abstract description 12
- 235000015170 shellfish Nutrition 0.000 title abstract description 12
- 235000021056 liquid food Nutrition 0.000 title 1
- 235000013305 food Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 235000014102 seafood Nutrition 0.000 claims description 23
- 235000013311 vegetables Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000020197 coconut milk Nutrition 0.000 claims description 9
- 235000012813 breadcrumbs Nutrition 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 240000007087 Apium graveolens Species 0.000 claims description 5
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000019688 fish Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000019583 umami taste Nutrition 0.000 description 17
- 241000238557 Decapoda Species 0.000 description 13
- 235000015067 sauces Nutrition 0.000 description 9
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 241000234282 Allium Species 0.000 description 5
- 244000105624 Arachis hypogaea Species 0.000 description 5
- 235000020232 peanut Nutrition 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 241000972773 Aulopiformes Species 0.000 description 3
- 241000282376 Panthera tigris Species 0.000 description 3
- 235000019515 salmon Nutrition 0.000 description 3
- 244000226021 Anacardium occidentale Species 0.000 description 2
- 241000758791 Juglandaceae Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 235000020226 cashew nut Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000014571 nuts Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000020234 walnut Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- -1 chicken egg Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000010649 ginger oil Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明が属する技術分野】本発明は、魚介類、畜肉類、
野菜類などの各種食品素材を油脂で揚げるフライ食品を
製造する際に使用されるバッター液及びバッター液に用
いる魚介類濃縮液又はこれを用いた調理用冷凍食品に関
するものであり、各種食品素材に合わせたバッター液を
用いることにより、食品素材の風味を良好にするもので
ある。TECHNICAL FIELD The present invention relates to seafood, meat,
It relates to a batter solution used when producing fried foods in which various food materials such as vegetables are fried with fats and oils, and a seafood concentrate used for the batter solution or frozen foods for cooking using the same, which is used for various food materials. By using the combined batter solution, the flavor of the food material is improved.
【０００２】[0002]
【従来の技術】従来、このようなフライ食品を製造する
ための原料の一つにバッター液がある。バッター液と
は、小麦粉、卵等の熱凝固性の素材に油脂、水等を混合
して得られる流動状のものであり、食品素材にパン粉を
均等に付着させることを目的として用いられるものであ
る。使用方法は食品素材に打ち粉をし、次いでバッター
液を付着させ、更にパン粉を付けて成型後、冷凍保管
し、喫食時に油ちょう、加熱調理、若しくは油ちょう
後、冷凍保管し、喫食時に電子レンジ、オーブン等で加
熱調理するものである。2. Description of the Related Art Conventionally, batter liquid is one of the raw materials for producing such fried foods. The batter liquid is a liquid such as wheat flour and heat-coagulable materials such as eggs mixed with oil and fat, water, etc., and is used for the purpose of evenly attaching bread crumbs to food materials. is there. The method of use is to dust the food material, then attach the batter, attach bread crumbs, mold it, and store it in a frozen state. It is cooked by heating in a microwave oven or the like.
【０００３】このようなフライ食品を喫食する際には、
タルタルソース、マヨネーズソース等のソース類や醤
油、たれ等の調味液をかけて食べることが多い。また、
最近では喫食時にソース類をかける手間を省くため、予
め食品素材の上にソース類や調味液等を絞り込んで二層
構造、三層構造に形成した上、バッター液及びパン粉を
付けた油ちょう済み冷凍食品が流通している。When eating such fried foods,
It is often eaten by adding sauces such as tartar sauce and mayonnaise sauce and seasoning liquids such as soy sauce and sauce. Also,
Recently, in order to save the trouble of applying sauces at the time of eating, the sauces and seasoning liquids have been squeezed beforehand on the food material to form a two-layer structure or a three-layer structure, and the oil has been battered and breaded. Frozen food is in circulation.
【０００４】[0004]
【発明が解決しようとする課題】上記のような食品素材
の上にソース類や調味液等を絞り込んで二層構造、三層
構造に形成するには、食品素材の上にデポジッターによ
りソース類や調味液等を絞り、その後これを冷凍し、打
ち粉をし、バッター液に浸漬し、最後にブレッダーにて
パン粉をまぶしてフライ食品を得るものであるため、多
くの製造設備や手間と時間を要するという課題を有して
いた。In order to form a two-layer structure or a three-layer structure by squeezing sauces, seasoning liquid or the like on the food material as described above, the sauces or the sauces can be formed on the food material by a depositor. Squeeze the seasoning liquid, then freeze it, dust it, soak it in the batter liquid, and finally sprinkle bread crumbs with a blender to obtain fried foods, so it takes a lot of manufacturing equipment and labor and time. It had a problem of cost.
【０００５】本発明は上記のような課題を解消すると共
に、食品素材に適した旨味成分をバッター液に加えるこ
とにより、食品素材の風味を良好にするバッター液及び
バッター液に用いる魚介類濃縮液又はこれらを用いた調
理用冷凍食品を提供するのが目的である。The present invention solves the above problems and improves the flavor of food materials by adding an umami component suitable for food materials to the batter solution, and a fish and shellfish concentrate used for the batter solution. Alternatively, it is an object to provide a frozen food for cooking using these.
【０００６】[0006]
【課題を解決するための手段】本発明は上記のような課
題を解決する手段として、次のような手段を講じたもの
である。特許を受けようとする第１の発明は、小麦粉及
び水等を含むバッター液において、魚介類濃縮液と揚げ
種子類を含有することを特徴とするバッター液である。The present invention takes the following means as means for solving the above problems. A first invention for which a patent is sought is a batter solution containing wheat flour, water and the like, which contains a fish and shellfish concentrated solution and fried seeds.
【０００７】バッター液の中に魚介類濃縮液と揚げ種子
類を含有させてあるので、食品素材に適した旨味成分を
含んだフライ食品を提供することができると共に、揚げ
種子類によって、油ちょうした際にはフライ食品として
の風味と香ばしさを良好なものにできる。魚介類濃縮液
としては、例えばエビフライの場合にはエビの濃縮液を
用いたり、サケフライの場合には中骨、頭部などのアラ
部分の濃縮液を用いればよい。揚げ種子類としては、ピ
ーナッツ、クルミ、カシューナッツ等があり、これらを
１５０〜１８０℃前後で約６分間、油で揚げる。これを
冷却後、すりごま状まですりおろして用いる。その他、
バッター液には小麦粉、澱粉、ショートニング、砂糖、
食塩、ベーキングパウダー、鶏卵、そしてコショウ等を
適宜配合して構成される。Since the batter solution contains the seafood concentrate and the fried seeds, it is possible to provide a fried food containing an umami component suitable for food materials, and at the same time, the fried seeds make the oil frying When this is done, the flavor and aroma of the fried food can be improved. As the fish and shellfish concentrate, for example, a shrimp concentrate may be used in the case of fried shrimp, and a concentrated solution of ara such as middle bones and head in the case of salmon fried. The fried seeds include peanuts, walnuts, cashew nuts, etc., which are fried in oil at about 150 to 180 ° C. for about 6 minutes. After cooling, grate it into ground sesame seeds and use. Other,
For batter liquid, flour, starch, shortening, sugar,
It is composed by appropriately mixing salt, baking powder, chicken egg, pepper and the like.
【０００８】なお、上記では濃縮液として魚介類につい
て説明してあるが、畜肉類濃縮液であってもよく、トン
カツフライの場合にはブタ骨の濃縮液を用いればよく、
チキンカツの場合にはトリガラ骨の濃縮液を用いればよ
い。In the above description, seafood has been described as a concentrated liquid, but it may be a concentrated meat product, and in the case of pork cutlet frying, a concentrated pork bone liquid may be used.
In the case of chicken cutlet, concentrated liquid of trigger bone may be used.
【０００９】特許を受けようとする第２の発明は、小麦
粉及び水等を含むバッター液において、魚介類濃縮液と
揚げ種子類、ココナッツミルクを含有することを特徴と
するバッター液であるA second invention to be patented is a batter solution containing wheat flour, water and the like, which is characterized by containing a concentrated seafood product, fried seeds and coconut milk.
【００１０】上記第２の発明は、第１発明にココナッツ
ミルクを含有させた発明であり、揚げ種子類がクルミ、
カシューナッツ等の場合には、甘味成分を強化する際に
良好となる。The second invention is an invention in which coconut milk is added to the first invention, and the fried seeds are walnuts,
In the case of cashew nuts and the like, it is good when strengthening the sweetening component.
【００１１】特許を受けようとする第３の発明は、小麦
粉及び水等を含むバッター液において、魚介類濃縮液と
揚げ種子類、ココナッツミルク及び野菜エキスを含有す
ることを特徴とするバッター液である。A third invention to be granted a patent is a batter liquid containing wheat flour, water and the like, which is characterized in that it contains a concentrated seafood product and fried seeds, coconut milk and a vegetable extract. is there.
【００１２】この第３の発明は、上記の第２発明に野菜
エキスを含有させた発明であり、魚介類濃縮液と揚げ種
子類、ココナッツミルクの旨味成分に加え野菜エキスの
旨味成分を加えることにより、より深い旨味と野菜の甘
味成分を強化する際に良好となる。The third invention is an invention in which the vegetable extract is contained in the above-mentioned second invention, and the umami component of the vegetable extract is added in addition to the umami component of the seafood concentrate, fried seeds and coconut milk. This is good for strengthening the deeper umami and sweetness components of vegetables.
【００１３】特許を受けようとする第４の発明は、請求
項１乃至請求項３のいずれかに記載のバッター液に、魚
介類、水、セロリ、玉ねぎを７０℃まで加熱した後、蒸
気圧を下げ、約９５℃まで加熱し、蒸気を止めて調節し
ながら約３０分加熱するようにしたことを特徴とするバ
ッター液に用いる魚介類濃縮液である。A fourth invention for obtaining a patent is to vaporize seafood, water, celery and onions to 70 ° C. after heating the batter liquid according to any one of claims 1 to 3 to 70 ° C. The fish and shellfish concentrate used in the batter is characterized by lowering the temperature and heating to about 95 ° C., stopping steam and adjusting the temperature for about 30 minutes.
【００１４】第４の発明は、上記の第１発明乃至第３発
明に含有するバッター液に用いる魚介類濃縮液の発明で
ある。フライ食品としての食品素材にあう魚介類濃縮液
としての旨味成分を加味することにより、より深い旨味
のバッター液となり、食品素材の本来の旨味に加えてよ
り深みのある風味を味わうことができる。魚介類として
は食品素材にあう魚介類を選択し、例えばエビフライの
場合にはエビの頭部分であり、サケフライの場合にはサ
ケの頭や中骨等のアラ部分等の不可食部分である。そし
て、玉ねぎとセロリをミンチ状にし、魚介類とともに蒸
煮する。蒸煮条件を上記のように限定したのは、これら
の旨味成分を充分に引き出すためであり、ブリックスを
２〜５％に調整し、布で漉す。A fourth invention is an invention of a concentrated fish and shellfish liquid used for the batter liquid contained in the above-mentioned first to third inventions. By adding an umami component as a concentrated fish and shellfish liquid to a food material as a fried food, a batter liquid with a deeper umami can be obtained, and a deeper flavor can be tasted in addition to the original umami of the food material. As the seafood, a seafood that matches the food material is selected. For example, in the case of shrimp fry, it is the shrimp head portion, and in the case of salmon fry, it is the inedible portion such as the salmon head and the ara portion of the middle bones. Then the onion and celery are minced and steamed with seafood. The reason for limiting the cooking conditions as described above is to bring out these umami components sufficiently, adjusting the brix to 2 to 5%, and filtering with a cloth.
【００１５】特許を受けようとする第５の発明は、請求
項１乃至請求項３のいずれかに記載のバッター液を接触
・付着させ、パン粉をまぶして食品素材を冷凍し、又は
油ちょう冷凍してなることを特徴とする調理用冷凍食品
である。A fifth aspect of the invention, which is going to receive a patent, is to freeze or freeze the food material by contacting and adhering the batter liquid according to any one of claims 1 to 3 and sprinkling bread crumbs or freezing the food material. It is a frozen food for cooking characterized by the following.
【００１６】第５の発明は、上記の第１発明ないし第３
発明のバッター液を接触・付着させ、パン粉をまぶして
食品素材を冷凍、又は油ちょう冷凍したものである。食
品素材は魚介類、畜肉類、野菜類の素材として用いられ
るものであれば特に限定されない。食品素材にバッター
液を接触・付着させ、パン粉付けを行い冷凍し、又は油
ちょう冷凍する手段は、従来からの定法により行うもの
である。A fifth invention is the above-mentioned first invention to the third invention.
The food material is frozen or oil-frozen by contacting and adhering the batter liquid of the invention and sprinkling it with bread crumbs. The food material is not particularly limited as long as it is used as a material for seafood, meat and vegetables. The means of contacting and adhering the batter liquid to the food material, breading it, and freezing it, or freezing with oil frying, is a conventional method.
【００１７】[0017]
【発明の効果】特許を受けようとする第１の発明は、小
麦粉及び水等を含むバッター液において、魚介類濃縮液
と揚げ種子類を含有することを特徴とするバッター液で
ある。そのために、食品素材に適した旨味成分を含んだ
フライ食品を提供することができると共に、揚げ種子類
によって、油ちょうした際にはフライ食品としての風味
と香ばしさを良好なものにできる。The first invention to obtain a patent is a batter solution containing wheat flour, water and the like, which is characterized by containing a concentrated seafood product and fried seeds. Therefore, a fried food containing an umami component suitable for a food material can be provided, and the fried seeds can improve the flavor and aroma of the fried food when fried.
【００１８】特許を受けようとする第２の発明は、小麦
粉及び水等を含むバッター液において、魚介類濃縮液と
揚げ種子類、ココナッツミルクを含有することを特徴と
するバッター液である。そのために、天然の甘味成分を
強化することが可能である。A second invention to be granted a patent is a batter liquid containing wheat flour, water and the like, which is characterized by containing a concentrated seafood product, fried seeds and coconut milk. Therefore, it is possible to enhance the natural sweetening ingredients.
【００１９】特許を受けようとする第３の発明は、小麦
粉及び水等を含むバッター液において、魚介類濃縮液と
揚げ種子類、ココナッツミルク及び野菜エキスを含有す
ることを特徴とするバッター液である。そのために、よ
り深い旨味と野菜の甘味成分を強化する際に良好なもの
にできる。A third invention to be patented is a batter solution containing wheat flour, water and the like, which is characterized in that it contains a concentrated seafood and fried seeds, coconut milk and a vegetable extract. is there. Therefore, it is possible to improve the deeper umami and sweetness of vegetables.
【００２０】特許を受けようとする第４の発明は、請求
項１乃至請求項３のいずれかに記載のバッター液に、魚
介類、水、セロリ、玉ねぎを７０℃まで加熱した後、蒸
気圧を下げ、約９５℃まで加熱し、蒸気を止めて調節し
ながら約３０分加熱するようにしたことを特徴とするバ
ッター液に用いる魚介類濃縮液である。A fourth invention for obtaining a patent is to vaporize seafood, water, celery and onions to 70 ° C. after heating the batter liquid according to any one of claims 1 to 3 to 70 ° C. The fish and shellfish concentrate used in the batter is characterized by lowering the temperature and heating to about 95 ° C., stopping steam and adjusting the temperature for about 30 minutes.
【００２１】上記第４の発明によれば、フライ食品とし
ての食品素材にあう魚介類濃縮液としては旨味成分を加
味することにより深い旨味のバッター液となり、食品素
材の本来の旨味に加えてより深みのある風味を味わうこ
とができる。According to the fourth aspect of the invention, the fish and shellfish concentrate suitable for the food material as a fried food becomes a batter liquid with a deep umami by adding the umami component, and in addition to the original umami of the food material, You can enjoy the deep flavor.
【００２２】特許を受けようとする第５の発明は、請求
項１乃至請求項３のいずれかに記載のバッター液を接触
・付着させ、パン粉をまぶして食品素材を冷凍し、又は
油ちょう冷凍してなることを特徴とする調理用冷凍食品
である。そのために、油ちょうしたり、電子レンジやオ
ーブン等で加熱調理するだけで風味及び香ばしさの良好
なフライ食品を簡単に喫食することができる。A fifth aspect of the present invention is to obtain a patent, wherein the batter liquid according to any one of claims 1 to 3 is brought into contact with and adhered to the food material, and the food material is frozen with bread crumbs, or frozen with oil frying. It is a frozen food for cooking characterized by the following. Therefore, it is possible to easily eat a fried food having a good flavor and aroma simply by frying oil or cooking with a microwave oven or an oven.
【００２３】[0023]
【実施例】以下、本発明の態様を実施例により説明す
る。EXAMPLES The embodiments of the present invention will be described below with reference to examples.
【００２４】[0024]
【実施例１】バッター液に用いる魚介類濃縮液の実施例
について説明する。エビ頭約６０ｋｇ、水約６０ｋｇ、
ミンチ状にしたセロリ、玉ねぎを７０℃まで加熱した。
その後、蒸気圧を下げ、約９５℃まで加熱し、９８℃近
くになったら蒸気を止める。このまま煮立せないように
して約３０分加熱し、ブリックスを２〜５％に調整し
た。そして布で漉してエビ濃縮液を得た。[Example 1] An example of a fish and shellfish concentrate used as a batter solution will be described. Shrimp head about 60kg, water about 60kg,
The minced celery and onions were heated to 70 ° C.
After that, the vapor pressure is lowered and the temperature is raised to about 95 ° C., and when the temperature approaches 98 ° C., the vapor is stopped. It was heated for about 30 minutes so that it could not be boiled as it was, and the brix was adjusted to 2 to 5%. Then, it was strained with a cloth to obtain a shrimp concentrate.
【００２５】[0025]
【実施例２】野菜エキスの実施例について説明する。ミ
ンチ状にした玉ねぎ、人参、生姜、大豆油を５０％程度
にまでソテーして、野菜エキス（ソテー野菜）を得た。Example 2 An example of a vegetable extract will be described. Minced onions, carrots, ginger and soybean oil were sauteed to about 50% to obtain a vegetable extract (sauteed vegetables).
【００２６】[0026]
【実施例３】揚げ種子類として、ピーナッツを１５０〜
１８０℃の温度で約６分揚げた。その後、冷却しチョッ
パーですりごま状にスリ下ろして、揚げピーナッツを得
た。[Example 3] As fried seeds, peanuts of 150-
It was fried at a temperature of 180 ° C. for about 6 minutes. After that, it was cooled and grated into sesame with a chopper to obtain fried peanuts.
【００２７】[0027]
【実施例４】上記のように製造した野菜エキス２〜３ｋ
ｇ、水８〜１０ｋｇ、エビ濃縮液２〜３ｋｇ、塩０．０
４ｋｇ、揚げピーナッツ０．５〜０．８ｋｇ、ココナッ
ツミルク約１ｋｇを混合し、８０℃にて約９０％加熱し
てエビ魚介ルーを得た。このエビ魚介ルーをバッター中
に約２０％を１０℃以下まで冷却、添加・混合して、バ
ッター液を得た。Example 4 2-3 k of vegetable extract produced as described above
g, water 8-10 kg, shrimp concentrate 2-3 kg, salt 0.0
4 kg, fried peanuts 0.5 to 0.8 kg, and coconut milk (about 1 kg) were mixed and heated at 80 ° C. for about 90% to obtain shrimp seafood roux. About 20% of this shrimp seafood roux was cooled to 10 ° C. or lower in a batter, added and mixed to obtain a batter solution.
【００２８】[0028]
【実施例５】上記のようにして得たバッター液を用いて
定法にしたがってエビフライを製造した。食品素材のエ
ビとしてブラックタイガーを用意した。まず、ブラック
タイガーの殻を剥き、エビエキス添加した液に浸漬し旨
味を加えた。このブラックタイガーに打ち粉をして、上
記のバッター液を付着させ、パン粉をまぶして油ちょう
し、冷凍した。その後、１７０〜１７５℃で約４分揚げ
て調理し、衣の香ばしさと風味を調べた。その結果、揚
げピーナッツの香ばしさに加えてエビや野菜などの風味
や旨味とエビ本来の旨味を味わうことができた。Example 5 A shrimp fry was produced according to a standard method using the batter solution obtained as described above. Black tiger was prepared as a shrimp for food materials. First, the shell of a black tiger was peeled off, and it was dipped in a liquid containing shrimp extract to add umami. This black tiger was dusted, the above-mentioned batter was adhered, sprinkled with bread crumbs, oiled, and frozen. Then, it was fried and cooked at 170 to 175 ° C. for about 4 minutes, and the aroma and flavor of the batter were examined. As a result, in addition to the fragrance of fried peanuts, the flavor and umami of shrimp and vegetables and the original umami of shrimp could be enjoyed.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B025 LB07 LG42 LG51 LG54 LK03 LP10 4B036 LC01 LF13 LK01 LP03 ─────────────────────────────────────────────────── ─── Continued front page F-term (reference) 4B025 LB07 LG42 LG51 LG54 LK03 LP10 4B036 LC01 LF13 LK01 LP03
Claims (5)
て、魚介類濃縮液と揚げ種子類を含有することを特徴と
するバッター液。1. A batter liquid containing wheat flour, water and the like, which contains a concentrated seafood product and fried seeds.
て、魚介類濃縮液と揚げ種子類、ココナッツミルクを含
有することを特徴とするバッター液。2. A batter liquid containing wheat flour, water and the like, which contains a concentrated seafood product, fried seeds, and coconut milk.
て、魚介類濃縮液と揚げ種子類、ココナッツミルク及び
野菜エキスを含有することを特徴とするバッター液。3. A batter solution containing wheat flour, water and the like, which contains a concentrated seafood product, fried seeds, coconut milk and a vegetable extract.
のバッター液に、魚介類、水、セロリ、玉ねぎを７０℃
まで加熱した後、蒸気圧を下げ、約９５℃まで加熱し、
蒸気を止めて調節しながら約３０分加熱するようにした
ことを特徴とするバッター液に用いる魚介類濃縮液。4. The seafood, water, celery, and onions are added to the batter liquid according to claim 1 at 70 ° C.
After heating up to, reduce the vapor pressure and heat up to about 95 ℃,
A concentrated seafood product for use in a batter, characterized in that it is heated for about 30 minutes while the steam is stopped and adjusted.
のバッター液を接触・付着させ、パン粉をまぶして食品
素材を冷凍し、又は油ちょう冷凍してなることを特徴と
する調理用冷凍食品。5. A cooking product, characterized in that the food material is frozen by contacting and adhering the batter liquid according to any one of claims 1 to 3 and sprinkling bread crumbs to freeze the food material, or freezing in oil frying. Frozen food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002027531A JP2003225063A (en) | 2002-02-05 | 2002-02-05 | Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquid |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002027531A JP2003225063A (en) | 2002-02-05 | 2002-02-05 | Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquid |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2003225063A true JP2003225063A (en) | 2003-08-12 |
Family
ID=27749008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002027531A Pending JP2003225063A (en) | 2002-02-05 | 2002-02-05 | Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquid |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2003225063A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319458A (en) * | 2017-07-07 | 2017-11-07 | 福清市东威水产食品实业有限公司 | A kind of freezing shrimp taste thick soup and its production technology |
-
2002
- 2002-02-05 JP JP2002027531A patent/JP2003225063A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319458A (en) * | 2017-07-07 | 2017-11-07 | 福清市东威水产食品实业有限公司 | A kind of freezing shrimp taste thick soup and its production technology |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5004618A (en) | Process for preparing marinaded proteinaceous product and product produced thereby | |
| KR101992463B1 (en) | Food of rolled by dried laver using fish cake noodle and method for manufacturing the same | |
| CN103519216A (en) | Spicy chicken processing method | |
| BR112018006896B1 (en) | METHOD FOR PRODUCTION OF A FLAVORING OIL | |
| KR20170037790A (en) | Snack chicken and manufacturing method thereof | |
| KR100884828B1 (en) | Method for preparing a seasoned angler fry and angler fry | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| CN104643107A (en) | Preparation method of cooked beef product | |
| JP2007202458A (en) | Juicy fried chicken and method for producing the same | |
| KR101096937B1 (en) | Method for manufacturing a Bean curd-Chicken | |
| CN101617794A (en) | Quick-frozen baked bean curds | |
| CN101167584B (en) | Globefish concentrated soup wing and making method thereof | |
| KR102475905B1 (en) | Charcoal-grilled octopus | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| JP3008109B1 (en) | Kneading duck | |
| JP2003225063A (en) | Batter liquid, concentrate of fish and shellfish used for batter liquid or frozen food for cooking using the batter liquid | |
| JP2006158290A (en) | Method for cooking chicken skin manju (bun with chicken skin filling) | |
| JP2005218330A (en) | Method for producing frozen fried food | |
| KR102014999B1 (en) | Production method of chicken containing lotus root | |
| JPS6131038A (en) | Food coated with edible oil and its preparation | |
| KR200305448Y1 (en) | A Chicken Dumpling | |
| KR20040024142A (en) | Method for cooking frozen pollacks | |
| JP5690014B1 (en) | Fried rice cake with meat and its manufacturing method. | |
| KR20040045509A (en) | A Chicken Dumpling And Cooking Food Thereof | |
| US20170071241A1 (en) | Komba Multi Purpose Sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050125 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20050125 |
|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20050125 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20051128 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20070828 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071024 |
|
| A521 | Written amendment |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20071024 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20080311 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20080826 |