JP2004041122A - Method for producing dry deep-fried food product and the resulting dry deep-fried food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for easily mass-producing a dry deep-fried food product (dried Tempura) imparted with taste and flavor using a seasoning, spice or flavor susceptible to scorching, and to provide the dry deep-fried food product of high commodity value. <P>SOLUTION: The method comprises the steps of preparing a deep-fried food product so as to be ≤10 wt.% in moisture content, applying a liquid seasoning onto the coating of the deep-fried food product, and then extracting oil from the food product. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a dried tempura and a method for producing the same, for example, a dried tempura suitably used as an ingredient for instant noodles and the like, and a method for producing the same.
[0002]
[Prior Art and Problems to be Solved by the Invention]
The dried tempura is a type that prevents the occurrence of mold by sufficiently removing moisture during frying and suppressing the moisture content to usually 10% or less, preferably 3% or less, and can be stored for long periods of 180 days or more at room temperature. . Therefore, dried tempura is widely used for preserved foods, such as instant noodles in cups, which need to maintain quality at room temperature for a long period of time.
[0003]
In order to mass-produce dry tempura, it is necessary to raise the temperature of the oil and fry for a sufficient time in order to reduce the water content as described above. However, when the seasoning ingredients such as soy sauce and dashi are preliminarily mixed and fried with the batter of the tempura and fried, as described above, under the fry conditions where the water content can be reduced, the tempura is mixed with the seasoning. There was a problem that the clothes were burnt. Therefore, dry tempura seasoned with a seasonable seasoning such as soy sauce or dashi and having a water content of 10% or less has not been produced at a mass production level.
[0004]
Also, when spices such as curry and pepper are mixed in a batter in advance and fried, the taste and smell of the spices flow into the oil, and there is a problem that the oil must be replaced when another product is manufactured. Accordingly, dry tempura to which these spices have been added has not been conventionally mass-produced.
[0005]
The present invention has been made in view of the above, and a manufacturing method capable of easily mass-producing dry tempura to which flavor and aroma are added by the above-mentioned easily seasonable seasonings and spices, and obtained by the method. The purpose of the present invention is to provide high-quality dried tempura.
[0006]
[Means for Solving the Problems]
The method for producing a dried tempura of the present invention comprises frying the tempura so that the moisture content is 10% or less, applying a liquid seasoning to the fried tempura batter, and then deoiling. 1).
[0007]
The application of the liquid seasoning to the batter of the tempura is preferably carried out by spraying (Claim 2), and it is preferably carried out immediately after frying depending on the kind of the seasoning (Claim 3).
[0008]
The dry tempura of the present invention is obtained by any one of the above-mentioned production methods (claim 4).
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The dried tempura used in the present invention is fried so that the water content is 10% or less, preferably 5% or less, more preferably 3% or less. The moisture content is adjusted by adjusting the fry temperature and time, and the specific temperature and time are individually determined depending on the size of the tempura, ingredients (fried seeds), and the like, but generally, about 150 minutes. It is common practice to fry at 200C for 5-15 minutes.
[0010]
As the batter and ingredients of the tempura, those conventionally used for dry tempura can be appropriately used. That is, the batter is usually made of flour, starch, salt, sodium glutamate, etc., but is not limited thereto. Ingredients are not indispensable, but if used, any material, shape, and size can be used. Therefore, the term “tempura” as used herein includes not only so-called kakiage tempura, but also batter (clothes) alone, as well as small items such as fried balls and tempura, and irregular shapes. It is.
[0011]
In the present invention, the liquid seasoning to be imparted to the batter of tempura contains a component that imparts taste and / or aroma to food, and is in a liquid state when used. Examples include soy sauce, sauces, mirin, vinegar and other seasonings and broth used in liquids, solid seasonings such as sugar, spices such as curry and pepper, and flavorings such as herbs. Examples thereof include, but are not limited to, a substance used other than a liquid, which is dissolved (including when immersed and extracted) or dispersed in water or oil. Further, a mixture of the above-mentioned liquid seasoning with a general seasoning such as salt or sodium glutamate, or a mixture of a plurality of types of liquid seasoning may be used. In addition, the soup stock is not limited to common soup stocks obtained from bonito, kelp, shiitake mushrooms, etc., and includes all kinds of soups extracted from meat, seafood, vegetables, and the like.
[0012]
When a plurality of types of liquid seasonings are applied, they may be applied after mixing them in advance as described above, or may be applied sequentially one by one.
[0013]
The method of applying the liquid seasoning is not particularly limited as long as an appropriate amount of the seasoning is applied. For example, application by a brush or the like is also possible, but the adjustment of the application amount is easy, and high-speed and even application is possible. From the viewpoint, application by spraying is preferable. The specific amount of the seasoning is individually adjusted according to the type and concentration of the seasoning and the desired degree of seasoning.
[0014]
In addition, if a liquid seasoning such as soy sauce is applied immediately after frying, the oil contained in the tempura batter keeps a high temperature, so the heat will cause the seasoning to burn moderately and add a roasted flavor. Can be.
[0015]
As a deoiling method after the application, a usual method such as centrifugal de-oiling or hot air de-oiling is used. By performing the deoiling, an excess liquid seasoning is removed together with the oil, and a seasoned and / or flavored seasoning with a low moisture content is obtained.
[0016]
【Example】
Examples of the present invention will be shown below, but the formulations (raw materials / mixing ratios), frying conditions and other processing conditions used in the present invention are not limited to the following.
[0017]
[Example 1]
Flour (soft flour) 40% (% by weight, the same applies hereinafter)
Starch 5%
5% salt
Sodium glutamate 5%
45% water
[0018]
The batter was shaped into a circle and fried for 10 minutes with edible oil at about 180 ° C. to obtain dry tempura having a water content of 5%. Immediately after the frying, soy sauce was sprayed and centrifuged at 300 rpm for 30 seconds to remove oil, thereby obtaining seasoned dried tempura. The obtained dried tempura had a savory flavor.
[0019]
[Example 2]
Flour (soft flour) 45% (% by weight, the same applies hereinafter)
Starch 5%
5% salt
Sodium glutamate 5%
40% water
2 parts of shrimp were mixed in the ratio of 3 parts of the batter and formed into a circular shape, followed by frying with edible oil at about 180 ° C. for 12 minutes to obtain dry tempura having a water content of 3%. A liquid stock was sprayed after the frying, and after adding the taste, hot air deoiling was performed with hot air at 80 ° C. to obtain a seasoned dried tempura.
[0020]
[Example 3]
Flour (soft flour) 45% (% by weight, the same applies hereinafter)
Starch 5%
5% salt
Sodium glutamate 5%
40% water
1 part of chopped vegetables such as onion, carrot, etc. is mixed in a ratio of 2 parts of the above batter and shaped into a circle, fried in edible oil at about 180 ° C. for 12 minutes, and dried with a water content of 3%. I got tempura. After the frying, liquid curry flavor was sprayed, and after adding the taste, hot air deoiling was performed with hot air at 80 ° C. to obtain a curry-flavored dried tempura.
[0021]
【The invention's effect】
According to the method for producing dry tempura of the present invention, it is possible to easily mass-produce dry tempura imparted with flavors of spicy seasonings such as soy sauce and fragrances such as spices, which were conventionally impossible or extremely difficult. Becomes possible.
[0022]
According to the method of claim 2, it is easy to adjust the application amount of the seasoning, and the application can be performed at high speed and evenly.
[0023]
According to the method of the third aspect, a preferable roast feeling can be obtained when soy sauce or the like is used as the liquid seasoning.
[0024]
Since the dried tempura of the present invention is provided with the flavor and aroma as described above, for example, it can be suitably used as an ingredient of instant food such as instant noodles in a cup, udon, buckwheat, yakisoba, etc. You can also eat as it is with a snack feeling.

Claims (4)

A method for producing dry tempura, comprising: frying tempura so that the moisture content is 10% or less, applying a liquid seasoning to the fried tempura batter, and then deoiling. The method for producing a dried tempura according to claim 1, wherein the application of the liquid seasoning to the batter of the tempura is performed by spraying. The method for producing dry tempura according to claim 1 or 2, wherein the application of the liquid seasoning to the batter of the tempura is performed immediately after frying. Dry tempura obtained by the production method according to claim 1.