JP2005204584A - Kakiage, cooking tool for kakiage and method for producing kakiage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve the problems that the color of each ingredient is unclear due to coating on the surface of the ingredient because a conventional Kakiage (fried mixed ingredients) is cooked by frying the mixed ingredients for the Kakiage after mixing them with a material for the coating. <P>SOLUTION: The colors of the exposed ingredients 5 are clearly shown in a state of the coating hardly attached to the outer peripheries of the ingredients of the body 1 of the Kakiage, in the Kakiage obtained by forming a material 2 for the Kakiage obtained by mixing a viscous material 3 for the coating with the ingredients 4 into a plate shape having a prescribed thickness, and heating the mixed material in the oil. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a deep-fried kakiage, a deep-fried cooking utensil, and a method for producing the deep-fried kakiage.

  Kakiage is a state in which a kakiage material made by mixing tempura powder in water (batter liquid) and vegetables and fish and shellfish that have been cut into pieces is generally shaped into a disk. It is oiled. In addition, as vegetables for ingredients, for example, onions, carrots, potatoes, beans, lotus roots, green peas, corn, etc. can be used, and these vegetables are used by chopping them into dice or thin rods (small granular shape) Use things as they are). In addition, squid, shrimp, scallops, etc. can be used as the seafood for ingredients.

  In the case of mass-producing kakiage commercially, it is necessary to make the shape and size uniform. To that end, it is common to oil the kakiage in a state where the kakiage material is put in a mold. In addition, as a method for manufacturing the kakiage by this type of mold, there is one disclosed in Japanese Patent Application Laid-Open No. 2003-24217 (Patent Document 1).

  In the fried chicken manufacturing method (cooking method) of Patent Document 1, a cooking utensil having a large number of small holes formed on the entire circumference of the bottom wall of the bottomless cylinder is used, and the cooking utensil is immersed in frying oil, Kakiage material is poured into the cooking utensil and shaped into a disk and oiled.

JP 2003-24217 A

  By the way, in this kind of kakiage, the surface of the ingredients is covered with clothes, and the color of each ingredient is unclear. Therefore, there is a drawback that it is not possible to determine what ingredients are contained unless the manufactured kakiage is broken. Moreover, even if various materials are used, if the surface of the material is covered with clothing, the entire outer surface of the kakiage becomes almost the same color, and the appearance (appearance) is poor in vividness. Become. It should be noted that, in the appearance of the kakiage, when the colors of various ingredients are clearly visible, there is an effect that the kind of the ingredients can be visually distinguished and looks delicious.

  The present invention has been made in view of the above-mentioned problems in the deep-fried kaki, and aims to expose the ingredients on the side of the deep-fried chicken so that the color of the ingredients can be visually recognized from the outside.

  The present invention has the following configuration as means for solving the above problems. In addition, the invention of claim 1 of the present application is directed to kakiage, each of claims 2 to 4 of this application is directed to a kakiage cooking utensil, and each of claims 5 to 6 of this application is directed to a method of manufacturing kakiage. ing.

Invention of claim 1 of the present application The fried food of the invention of claim 1 of the present invention is a kakiage material formed by mixing a viscous clothing material (batter liquid) and ingredients into a plate with a predetermined thickness and oiled. It is. The size and shape of the fried chicken of the present application can be appropriately set depending on the application, but for example (but not limited to) a circular shape having a diameter of about 6 to 10 cm and a thickness of about 1 to 1.5 cm. Is appropriate.

  The clothing material is made by adding seasonings to tempura powder and dissolving in water. The clothing material has an appropriate viscosity and has a function of bonding the ingredients.

  As ingredients, vegetables such as onions, carrots, potatoes, beans, lotus root, green peas, corn, and seafood such as squid, shrimp, and scallops can be used. These ingredients are used in a state of being diced into a die shape or a thin rod shape (a small granular material is used as it is).

  Further, the fried chicken of claim 1 is oiled in a state of being formed into a plate having a predetermined thickness, and the outer skin of the fried chicken main body is substantially free of clothing on the outer surface of the ingredients. Ingredients are exposed. In the following description, the material exposed on the outer surface of the kakiage body may be referred to as an exposed material.

  Further, in the present application, “the state in which the clothes are hardly attached to the outer surface of the ingredient” is a state in which the color of the exposed ingredient on the outer surface of the fried chicken body is clearly visible from the outer surface of the fried chicken, It includes a state in which the garment covers very little (very thin) or a small area.

  In this claim 1, the formation range of the exposed tool material may be the entire circumference of the outer surface of the raft body, or may be a partial range of a predetermined angle range in the circumferential direction (one or a plurality of locations).

  In the fried chicken according to the first aspect, the ingredients whose outer surfaces are not covered with the clothes are exposed on the outer surface of the fried chicken main body, and the color of the exposed ingredients is clearly visible from the outside of the fried chicken.

Invention of Claim 2 of the Present Invention The invention of claim 2 of the present application is a deep-fried cooking utensil for containing a deep-fried kaki material. The deep-fried cooking utensil according to claim 2 is in a container shape, and has a small hole portion in which a large number of small holes are formed in the peripheral wall of the container body, while forming a large number of small holes in the bottom wall of the container body, A plurality of small holes without small holes are alternately formed at predetermined angular intervals in the circumferential direction. In addition, it is preferable to attach a handle for hand-held to the container body.

  As a container body, a circular thing is preferable by planar view. According to the second aspect of the present invention, the peripheral wall portion of the container body may be a perfect circle having no irregularities in plan view. Furthermore, the peripheral wall of the container body may have the same diameter at the upper part and the lower part, but it may also be a tapered cylinder whose lower side has a slightly smaller diameter.

  The small holes in the bottom wall and the small holes in the peripheral wall serve as through-holes for the frying oil when the fried material is put into the container body and oiled, and are formed in a considerably dense state. These small holes have a diameter of about 1 to 3 mm so that the clothing material (viscous batter liquid) does not easily flow out of the small holes.

  The fried cooking utensil according to claim 2 is used as follows. A predetermined amount (for one piece of kakiage) of kakiage (mixed with viscous clothing material and various ingredients) is placed inside the container body, and the inner surface of each small hole part on the peripheral wall of the container body Arrange ingredients with no material in contact. As a method for arranging the ingredients, the ingredients are first placed in contact with the inner surface of each small hole portion, and then a predetermined amount of kakiage material (a mixture of clothes and ingredients) is injected into the container. Alternatively, after injecting a predetermined amount of the fried material into the container, the ingredients may be inserted in contact with the inner surfaces of the small holes. In this state, the dressing material (having viscosity) in the kakiage material is attached to the inner surface of the ingredient on the outer surface of the kakiage material (becomes an exposed ingredient).

  In this state, the cooking utensils containing the kakiage ingredients are dipped in frying oil and oiled. At that time, the deep-fried oil comes in direct contact with the fried material in the container from the small hole portion and the bottom wall portion of the peripheral wall where the small holes are formed, but the deep-fried oil directly contacts the small hole portion of the peripheral wall. There is nothing. The fried oil that has entered the container also comes into contact with the upper surface of the kakiage material. Therefore, in the kakiage material in the container, the portion where the frying oil is in direct contact has a strong heating power (fast cooking), and the portion in contact with the small hole portion is weak in the heating power (slow cooking).

  By the way, when the surface of the ingredient is in direct contact with the fried oil for a long time (without clothing material), the phenomenon that the ingredient surface is overheated and burns (discolors) appears, but the ingredient exposed on the outer surface of the kakiage material (Exposed tool material) is in contact with the inner surface of the non-small hole portion without a small hole (not directly in contact with the frying oil), so that the exposed tool material is excessive in the state where the fried material is accommodated in the container body. It will not be heated (it will not discolor because it will not burn). It is to be noted that after the kakiage material is firstly heated for a predetermined time (for example, at an oil temperature of 170 ° C. to 175 ° C. for about 45 seconds) in a state where the kakiage material is housed in the container, the entire kakiage material is The caulking material is removed from the container body, and finished oil is applied for a predetermined time (for example, about 35 seconds) (the center temperature becomes 80 ° C. or higher).

  In this way, while the fried material is being squeezed in the container, the ingredients on the outer surface of the sautéed material (exposed ingredients) are hardly squeezed, but the parts without exposed ingredients are in contact with the fried oil and Oiling is performed. Therefore, the effective oiling time for the exposed material can be shortened compared to other parts, and even if the oil is completely oiled to the inside of the fried material, the color of the exposed material on the outer surface of the fried material is prevented from changing (burning). it can.

Invention of Claim 3 The invention of claim 3 of the present application is the deep-fried cooker of claim 2, wherein each small hole portion in the container body is bulged radially outward from the small hole portion.

  The reason why each of the small holes is bulged outward is to make it easier to hold the exposed tool material in a vertical orientation on the inner surface side of the bulged portion. The protruding width of the bulging portion may be about 3 to 4 mm, for example.

  When using the fried cooking utensil according to claim 3, before injecting the fried material into the container, the ingredients that do not have clothing material in the bulging part corresponding to each small hole part (exposed ingredients) Is inserted vertically, and then the fried material is injected into the container. At this time, since the material to be exposed is accommodated in the bulging portion, it is difficult to fall down in the circumferential direction of the container body, and the material adheres to the outer surface of the fried material in a relatively stable posture.

Invention of Claim 4 The invention of claim 4 of the present application is the deep-fried cooker according to claim 3, which has a container body and a peripheral wall slightly smaller in diameter than the inner diameter of each small hole portion, and can be freely inserted into and removed from the container body. Set with a bottomless inner cylinder.

  In this deep-fried kaki cooking utensil, when the inner cylinder is accommodated in a container with each bulging part (each small hole part is in a corresponding position), the gap in each bulging part is It is possible to reliably hold the position of the material that is partitioned by the outer peripheral surface of the peripheral wall and is inserted into the gap in the bulging portion. And when using the kakiageri cooking utensil of this claim 4, insert the ingredient (exposed ingredient) which does not have the clothing material in the gap in each bulging part vertically, and then in the inner cylinder After pouring the kakiage material, the inner cylinder is removed upward from the container body. Then, the clothing material (batter liquid) in the kakiage material penetrates into each exposed ingredient material side, and the respective ingredients (exposed ingredient material) can be reliably attached to the outer surface of the kakiage material.

Invention of Claim 5 of the Present Invention The invention of claim 5 of the present application is a method of manufacturing a fried chicken. This method of manufacturing a fried chicken of claim 5 comprises mixing a viscous clothing material and ingredients in a container body. The ingredients are accommodated, and the ingredients are arranged on the outer surface of the ingredients in the container so that the clothing material does not adhere to the outer surfaces of the ingredients, and the whole container is oiled.

  In the method for manufacturing the deep-fried chicken according to claim 5, since the entire container body is oiled in a state where ingredients are arranged on the outer surface of the deep-fried material accommodated in the container body, the deep-fried food according to claim 1 is manufactured after the oiling is completed. it can. In this method of manufacturing the deep-fried chicken according to claim 5, as described in the above-mentioned claim 2, the deep-fried material in the container is first removed with oil and then removed from the container. You may make it completely oil.

Invention of claim 6 of the present application The invention of claim 6 of the present application is a method for manufacturing a deep-fried kakiage using the deep-fried cookware of the second aspect. That is, the invention according to claim 6 is the method of manufacturing a fried chicken according to claim 5, wherein the container body has a small hole portion in which a plurality of small holes are formed in the bottom wall and a plurality of small holes are formed in the peripheral wall. A non-small hole portion having no small holes is formed by alternately forming a plurality of holes at predetermined angular intervals in the circumferential direction. And it arrange | positions and oils in the state which contacted the material which the clothing material does not adhere to each small hole part inner surface of a container body surrounding wall.

  Moreover, you may perform the kakiage manufacturing method of this Claim 6 using the kakiage cooking appliance of the said Claim 3 or Claim 4.

  In the method for manufacturing the kakiage according to claim 6, since the ingredients (exposed ingredients) exposed on the outer surface of the kakiage material are in contact with the inner surface of the small hole portion of the peripheral wall of the container body, Even if it is completely oiled, it will not be heated until the exposed material changes color.

Effect of the Invention of Claim 1 The fried chicken of the invention of claim 1 exposes the ingredients on the outer surface of the fried chicken body with almost no clothing on the outer surface of the ingredients. Therefore, there is an effect that the type of the exposed tool material can be visually discriminated from the outside of the fried chicken, and the color of the exposed tool material can be clearly seen from the outside of the fried chicken body, so that it looks delicious.

Effect of the Invention of Claim 2 The fried cooking utensil of the invention of Claim 2 has a large number of small holes formed in the bottom wall of the container body, while a small number of small holes formed in the peripheral wall of the container body. A plurality of holes and non-small holes having no small holes are alternately formed at predetermined angular intervals in the circumferential direction. In order to use this kaki cooking utensil, a predetermined amount (for one kakiage) of kakiage material is put inside the container body, and the clothing material is attached to the inner surface of each small hole portion in the peripheral wall of the container body. Place the ingredients that are not exposed (the ingredients to be exposed) in contact, soak the whole cooking utensils containing the kakiage in the frying oil. Then, the deep-fried oyster material in the container has a strong heating power (fast cooking) because the frying oil comes in direct contact with the wall and top surface with small holes, and the portion that contacts the small holes does not have heating power. Is weak (cooking is slow), so that even if the oil is completely oiled to the center of the fried material, the exposed material on the outer surface of the fried material will not be discolored (burned).

  Thus, if the kakiageri cooking utensil according to claim 2 of the present application is used, the ingredients without clothes can be exposed on the outer surface of the kakiage body, and the color of the exposed ingredients can be kept clear. There is an effect that can be.

Advantages of the Invention of Claim 3 The invention of claim 3 of the present invention is the kakiageri cooker according to claim 2, wherein each small hole portion in the container body is bulged radially outward from the small hole portion. . And, in order to use the fried cooking utensil according to claim 3, before injecting the fried material into the container body, the ingredients having no clothing material in the bulging portion corresponding to each small hole portion are oriented vertically. After that, the fried material is injected into the container. At this time, since the material to be exposed is accommodated in the bulging portion, it is difficult to fall down in the circumferential direction of the container body.

  Therefore, in addition to the effect of the above-mentioned claim 2, the operation of placing the ingredients to be exposed on the outer surface of the fried chicken main body on the inner surface of the small hole portion of the peripheral wall of the container body is easy. In addition, the exposed tool material can be attached to the outer surface of the fried material in a relatively stable posture.

Advantages of the Invention of Claim 4 The invention of claim 4 of the present invention is the kakiageri cooker according to claim 3, which has a container body and a peripheral wall slightly smaller in diameter than the inner diameter of each small hole portion, and is taken in and out of the container body. Set with a flexible bottomless inner cylinder. And in this deep-fried cooking appliance of Claim 4, if an inner cylinder is accommodated in a container, the clearance gap in each bulging part will be divided by the surrounding wall outer surface of an inner cylinder. In addition, an ingredient can be inserted into the gap in the divided bulging portion from the upper opening.

  Therefore, in addition to the effect of the third aspect, the fried cooking utensil according to the fourth aspect can reliably hold the position of the ingredients inserted into the gaps in the bulging portions, so that the good-looking fried food can be obtained. There is an effect that it can be manufactured.

Invention of Claim 5 of the Invention The method of manufacturing the fried chicken of the invention of claim 5 of the present invention contains a fried material obtained by mixing a viscous clothing material and ingredients in a container body, and the outside of the fried material in the container body. On the side surface, the ingredients are arranged in a state where the clothing material does not adhere to the outer surface of the ingredients, and the whole container is oiled.

  Therefore, the method for manufacturing the kakiage according to claim 5 has an effect that the kakiage according to claim 1 (the kakiage where the material with no clothes attached is exposed on the outer surface of the kakiage main body) can be easily manufactured.

Advantages of the Invention of Claim 6 The invention of claim 6 of the present invention is the method of manufacturing the deep-fried chicken according to claim 5, wherein the deep-fried cooking utensil of the above-mentioned claim 2 (with a small hole portion and a small hole portion on the peripheral wall of the container body). It is also done using).

  Therefore, in addition to the effect of the fifth aspect, in the method for manufacturing the fried chicken according to the sixth aspect, in addition to the effect of the fifth aspect, the exposed material (exposed tool material) is contacted with the inner surface of the small hole portion of the peripheral wall of the container body. Since oiling is carried out in the state of being made to be fully oiled, even if the entire fried material is completely oiled, there is an effect that the color of the exposed tool material can be made clear without being heated until the exposed tool material is discolored.

  The embodiment of the present application will be described with reference to FIGS. 1 to 11. FIG. 1 and FIG. 2 show the fried food of the first embodiment, and FIG. 3 shows the fried food of the second embodiment. 4 to 6 show the fried cooking utensil of the first embodiment, FIG. 7 shows the fried cooking utensil of the second embodiment, and FIGS. 8 to 11 show the fried cooking utensil of the third embodiment. Is shown.

Kakiage of the first embodiment The kakiage of the first embodiment shown in FIGS. 1 and 2 has the ingredients 5, 5... In a state where the outer surface of the kneading main body 1 is hardly attached to the outer surface of the ingredients. Is exposed. The size and shape of the fried chicken of the present application can be appropriately set depending on the application. For example, a circular shape having a diameter of about 6 to 10 cm and a thickness of about 1 to 1.5 cm is suitable.

  The kneading main body 1 part is a kakiage material 2 formed by mixing a viscous clothing material (batter liquid) 3 and ingredients 4, 4,. .

  The clothing material 3 is made by adding a seasoning or the like to the tempura powder and dissolving it in water. The clothing material 3 has an appropriate viscosity and has a function of bonding the ingredients 4, 4.

  As the ingredients 4, vegetables such as onions, carrots, potatoes, beans, lotus roots, green peas and corn, and seafood such as squid, shrimp and scallops can be used. Further, these ingredients 4, 4,... Are used in a state of being cut into a die shape or a thin rod shape (small granular materials are used as they are).

  In this first embodiment, the material 5 (exposed material) 5 exposed on the outer surface of the kakiage main body 1 is arranged in four pieces in the circumferential direction of the kakiage main body 1 as a single slice. ing. As the exposed material 5 used in the filing of the first embodiment, a material that can take a relatively large area (for example, about 1.5 cm × 3 cm) such as carrots, squatting, squid or shells is preferable. In addition, when the exposure tool material 5 is a single piece having a large area as in the first embodiment, the attaching operation of the exposure tool material 5 becomes easy as will be described later.

  In the kakiage of the first embodiment, the viscous kakiage material 2 is formed to have a predetermined thickness and a predetermined size, and the exposed material 5 is formed on the outer surface (four locations at equal intervals) of the kakiage material 2. It is oil-dried with 5 ... attached.

  Each exposed material 5, 5... Is attached to the outer surface of the fried main body 1 with almost no clothing on the outer surface, and therefore the type of exposed material 5, 5. In addition to being able to clearly discriminate, the color of the exposed material 5, 5..

Kakiage of the second embodiment The kakiage of the second embodiment shown in FIG. 3 uses an exposed tool material 5, 5... That is cut into a thin rod shape, and the rod-like tool material is rotated in a vertical orientation. It is set as the exposure tool material 5 of the predetermined area along with the direction.

  In the kakiage of the second embodiment, a thin bar-like material is used as the exposed material 5, so that an appropriate type of material can be used as long as the exposed material 5 can be cut into a thin rod shape. . Further, the exposed ingredient 5 used in the second embodiment can be a mixture of various ingredients in one place, and can provide a variety of kakiage.

The deep-fried cooking utensil of the first embodiment The deep-fried cooking utensil 10 of the first embodiment shown in FIGS. 4 to 6 is configured by attaching a handle 12 to a container body 1 having a peripheral wall 13 and a bottom wall 14. In addition, the deep-fried cooking appliance 10 of this 1st Example respond | corresponds to Claim 2 in a claim.

  In the deep-fried cooking utensil 10 according to the first embodiment, the peripheral wall 13 of the container body 11 is formed in a true circle having no irregularities in plan view. The container body 11 is used in accordance with the size of the fried chicken to be manufactured. For example, a container having an inner diameter of about 6 to 10 cm and a depth of about 4 to 5 cm can be used. Further, the peripheral wall 13 of the container body 11 may be formed in a tapered shape such that the lower side has a slightly smaller diameter. In addition, when using the container body 11 having a tapered shape such that the lower side of the peripheral wall 13 has a slightly smaller diameter, the container body 11 is turned upside down after the kakiage material is oiled together with the container body as will be described later. It is possible to easily disengage the internal oil-dried kakiage.

  A large number of small holes 15 and 15a are formed in the bottom wall 14 of the container body 11 in a dense state. In this embodiment, as shown in FIG. 5, each small hole in the bottom wall 14 is formed with a small diameter (for example, a diameter of 1 to 2 mm) as indicated by reference numeral 15 at the outer peripheral side, and is located near the center. Some are formed to have a slightly larger diameter (for example, a diameter of 2 to 3 mm) as indicated by reference numeral 15a. In addition, the larger the diameter of the small hole, the larger the area where the frying oil comes into contact with the fried material 2, and the heating action on the fried material 2 becomes stronger (faster).

  In the peripheral wall 13 of the container body 11, a small hole portion 16 in which a large number of small holes 17, 17... Are formed in a dense state and a non-small hole portion 18 without a small hole are alternately arranged at predetermined angular intervals in the circumferential direction. A plurality of locations are formed. In the container body 11 according to the first embodiment, the small hole portions 16 and the small hole portions 18 are formed alternately and sequentially in four places in the circumferential direction. Each small hole 17 of the small hole portion 16 has a diameter of about 1 to 2 mm.

  As shown in FIG. 6, the small holes 15, 15 a of the bottom wall 14 and the small holes 17 of the peripheral wall 13 serve as through holes for the frying oil A when the kneading material 2 is put into the container body 11 and oiled. The frying oil A does not enter or exit from the inside or outside of the container body 11 from the small holes 18 (four places) in the peripheral wall 13. In addition, since these small holes 15, 15a, and 17 have a diameter of about 1 to 3 mm, the clothing material (viscous batter liquid) 3 does not easily flow out of the small holes.

  The fried cooking utensil 10 of the first embodiment shown in FIGS. 4 to 6 is used as follows. As shown in FIG. 6, a predetermined amount (one piece of kakiage) of kakiage material 2 (a mixture of viscous clothing material 3 and various ingredients 4) is placed inside the container body 11, and the container body peripheral wall 13. In the small holes 18, 18... (4 places), the ingredients (exposed ingredients) 5 without the clothing material are arranged in contact with each other. In addition, when using the kakiage cooking utensil 10 of this 1st Example, the plate-shaped thing of 1 piece as shown in FIG. In other words, the plate-shaped material 5 is less likely to collapse when it is moved along the inner wall surface of the peripheral wall 13, and compared to a case where a large number of thin rod-shaped materials are arranged in one place as shown in FIG. 3. Handling becomes much easier.

  In the case of using the fried cooking utensil 10 of the first embodiment, the following two methods can be considered as the arrangement method of the exposed ingredient 5. That is, after the exposed material 5 is first placed in contact with the inner surfaces of the small hole portions 18, 18..., A predetermined amount of the fried material 2 (mixture of the clothing material 3 and the material 4 is mixed in the container body 11. ), And after injecting a predetermined amount of the fried material 2 into the container body 11, the exposed material 5 is inserted in contact with the inner surfaces of the small holes 18, 18. There is. In the state where the fried material 2 and the exposed tool material 5 are accommodated in the container body 11, the clothing material 3 (having viscosity) in the fried material 2 is attached to the inner surface side of the exposed tool material 5.

  Then, after the kakiage material 2 (including the exposed ingredient 5) is accommodated in the container body 11, the cooking utensils are immersed in the frying oil A in the pan 9 as shown in FIG. At that time, the frying oil A directly contacts the fried material 2 in the container body 11 from the small holes 17, 17... Of the small hole portion 16 of the peripheral wall 13 and the small holes 15, 15 a of the bottom wall 14. However, the frying oil A does not directly contact the small hole portion 18 of the peripheral wall 13. In addition, the frying oil A in the pan 9 has entered a height of L, and the frying oil A that has entered the container body 11 is also in contact with the upper surface side of the kakiage material 2. In the kakiage material 2 (including the exposed tool material 5) in the container body 11, the portion where the frying oil A is in direct contact has a strong heating force, and the portion where the frying oil A is in contact with the small holes 18, 18,. weak.

  By the way, when the surface of the ingredient is in direct contact with the frying oil A (without the clothing material) for a long time, the ingredient surface is overheated and burns (discolors), but it is exposed to the outer surface of the kakiage material 2. Since the ingredient (exposed ingredient) 5 is in contact with the inner surface of the small hole 18 having no small holes, the exposed ingredient 5 may be excessively heated in the oil container in the container 11. No (burns and does not change color). It is to be noted that, after the kakiage material 2 is stored in the container body 11 for a predetermined time (for example, at an oil temperature of 170 ° C. to 175 ° C. for about 45 seconds), the kakiage material 2 is primarily heated (appropriately solidified). The container body 11 is turned upside down to remove the internal fried food from the container body 11, and the finishing oil is sprayed in the frying oil A for a predetermined time (for example, about 35 seconds) (the center temperature becomes 80 ° C. or higher).

  In this way, the ingredients (exposed ingredients) 5 on the outer surface of the ingredients are not heated so much while the ingredients 2 (including the exposed ingredients 5) are oiled in the container 11, but the exposed ingredients are not so heated. The portion without 5 is brought into contact with the frying oil A and normal oiling is performed. Accordingly, the substantial oiling time for the exposed material 5 can be made shorter than the other parts, and even if the oil is completely oiled to the center of the fried material, the color of the exposed material 5 on the outer surface of the fried material changes (burns). Can be prevented.

In the deep-fried cooked utensil 10 of the second embodiment shown in FIG. 7, the small holes 18, 18... In the container body 11 of the first embodiment are replaced with the small-hole 16. It bulges outward in the radial direction (bulging portions 19, 19,...).

  The reason why each of the small hole portions 18, 18... Bulges outward is to make it easier to hold the material 5 to be exposed in a vertical orientation on the inner surface portion of the bulge portion 19. Is. The protruding width of the bulging portion may be about 3 to 4 mm, for example. In addition, the other structure of the fried cooking utensil 10 of 2nd Example is the same as that of the 1st Example (FIGS. 4-6).

  In the case of using the fried cooking utensil 10 of the second embodiment, before injecting the fried material 2 (see FIG. 6) into the container body 11, the respective small holes 18, 18,. An ingredient 5 (exposed ingredient) 5 with no clothing material is inserted in the portion 19 in the vertical direction, and then the fried material 2 is injected into the container body 11. At this time, since the ingredient 5 to be exposed is accommodated in the bulging portion 19, the ingredient 5 is unlikely to fall down in the circumferential direction of the container, so that the ingredient 5 adheres to the outer surface of the fried material 2 in a relatively stable posture. become.

Kakiage cooking utensil of the third embodiment The kakiage cooking utensil 10 of the third embodiment shown in FIGS. 8 to 11 is a set of the kakiage cooking utensil of the second embodiment (FIG. 7) and the inner cylinder 21. It is.

  The inner cylinder 21 has a peripheral wall 23 having an outer shape slightly smaller than the inner diameter of each of the small hole portions 16, 16. The inner cylindrical body 21 can be accommodated in the container body 11 so as to be freely put in and out. A handle 22 is attached to the inner cylinder 21.

  In the deep-fried cooking utensil 10 of the third embodiment, when the inner cylindrical body 21 is accommodated in the container body 11 with the bulging portions 19, 19,... As shown in FIG. S is partitioned by the outer surface of the inner cylindrical peripheral wall 23, and the material (exposed tool material 5) inserted into the gap S in the bulging portion 19 can be reliably held.

  And when using the kakiageri cooking utensil 10 of this 3rd Example, as shown in FIG. 10, the ingredients (exposure) which does not have the clothing material in the clearance gap S in each bulging part 19 (there are four places) are shown. (Ingredient 5) is inserted vertically, and after the pouring material 2 is injected into the inner cylinder 21, the inner cylinder 21 is removed from the container body 11 as indicated by reference numeral 21 '. Then, as shown in FIG. 11, the clothing material (batter liquid) 3 in the fried material 2 penetrates to the exposed material 5 side, and the exposed material 5 is surely attached to the outer surface of the fried material 2. Can be attached.

  After that, the container body 11 containing the kakiage material with the handle 12 is immersed in the frying oil A in the pan 9, and after the primary heating of the kakiage material in the container body 11 as in the first embodiment of FIG. 11 is turned upside down to remove the internal fried food from the container body 11, and then finished in the fried oil A for a predetermined time.

  In each of the embodiments, the deep-fried oysters in the pan 9 are drained and dripped as necessary, and then put into a jet oven as necessary to remove the extra scum. The oil is blown off (at a temperature of about 170 ° C. for about 2 minutes), then allowed to cool and stored frozen. In this way, when the deep-fried kakiage is put in a jet oven and excess oil is blown off, a crunchy texture can be ensured even if the kakiage is cooked in a range at the time of eating.

It is a perspective view of the fried chicken of 1st Example of this application. It is II-II sectional drawing of FIG. It is a perspective view of the fried chicken of the 2nd example of this application. It is a perspective view of the deep-fried cooking appliance of 1st Example of this application. FIG. 5 is a plan view of FIG. 4. FIG. 5 is an explanatory diagram of a use state corresponding to a VI-VI cross section of FIG. It is a perspective view of the fried cooking utensil of 2nd Example of this application. It is a separation state perspective view of the deep-fried cooking utensil of the third embodiment of the present application. It is a combined state perspective view of the fried cooking utensil of FIG. FIG. 10 is an explanatory diagram of a use state corresponding to the XX cross section of FIG. 9. It is a use condition explanatory view which removed the inner cylinder from the state of Drawing 10.

Explanation of symbols

  DESCRIPTION OF SYMBOLS 1 is a kakiage body, 2 is a kakiage material, 3 is a clothing material, 4 is an ingredient, 5 is an ingredient (exposed ingredient), 10 is a cooking utensil, 11 is a container body, 13 is a surrounding wall, 14 is a bottom wall, 15 15a is a small hole, 16 is a small hole portion, 17 is a small hole, 18 is a small hole portion, 19 is a small hole portion, 21 is an inner cylinder, and 23 is a peripheral wall.

Claims (6)

  A kneading material (3) and a material (4) mixed with a kneading material (2) formed into a plate having a predetermined thickness and then oiled. The kakiage is characterized in that the ingredient (5) is exposed on the outer surface of the article in a state where the clothes are hardly attached to the outer surface of the ingredient.   A container-like deep-fried cooking utensil, in which a number of small holes (15) are formed in the bottom wall (14) of the container body (11), while a number of small holes are formed in the peripheral wall (13) of the container body (11). A small hole portion (16) in which a hole (17) is formed and a small hole portion (18) having no small hole are formed alternately at a plurality of locations at predetermined angular intervals in the circumferential direction. Kakiage cookware.   The deep-fried cooking utensil according to claim 2, wherein each of the small hole portions (18) in the container body (11) bulges radially outward from the small hole portion (16).   The bottomless inner cylindrical body according to claim 3, which has a container body (11) and a peripheral wall (23) having a diameter slightly smaller than the inner diameter of each of the small hole portions (16) and can be freely taken into and out of the container body (11). (21) and a set of deep-fried cooking utensils.   In the container body (11), the kneading material (2) formed by mixing the viscous clothing material (3) and the ingredients (4) is accommodated, and outside the kneading material (2) in the container body (11). The kakiage manufacturing method characterized by arranging the ingredient (5) on the side face in a state in which the clothing material does not adhere to the outer surface of the ingredient and oiling the entire container body (11).   In Claim 5, as a container body (11), while forming many small holes (15) in a bottom wall (14), while having many small holes (17) in a surrounding wall (13), the small hole part ( 16) and small holes (18) having no small holes are alternately formed at predetermined angular intervals in the circumferential direction, and each small hole (18) of the container body (11) is used. ) A fried chicken manufacturing method characterized by arranging and oiling in a state in which the material (5) to which no clothing material is attached is in contact with the inner surface.

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