JP2011015624A - Ground fish meat flavor fried confectionery of new taste-texture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide fried confectionery of new taste-texture, smooth in the mouth and having crunchy taste while having ground fish meat flavor, and a method for producing the fried confectionery.SOLUTION: The fried confectionery of new taste-texture, having ground fish meat flavor, smooth in the mouth and having crunchy taste is prepared by using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing 15-70 pts.wt. of ground fish meat, 15-70 pts.wt. of dried potato, and 5-70 pts.wt. of albumen with 100 pts.wt. of starch, and passing through steps of preparing dough, forming, and frying with oil. The method for producing the fried confectionery includes a step of preparing dough by using a machine to be used for general fried confectionery production, using starch, ground fish meat and dried potato as the fried confectionery production raw material, and albumen as the essential raw material, mixing the starch, ground fish meat, dried potato, and albumen at a prescribed mixing ratio, and if necessary, adding other additive ingredients, and kneading the mixture with a mixer, a step of forming the prepared dough, and a step of cooking with oil of fry processing the formed dough using a fryer.

Description

  The present invention relates to a surimi-fried surimi-flavored confectionery with a fresh taste and texture that has a surimi flavor. Moreover, this invention relates to the method of manufacturing the surimi flavor fried confectionery of this novel taste and texture. That is, the method for producing the surimi-flavored fried confectionery of the present invention uses starch, surimi, dried potato and egg white as essential ingredients as fried confectionery raw materials, and if necessary, pigments, thickening polysaccharides, proteins, seasonings, foods Add fiber, vitamins, emulsifiers, sugars, salts, etc., knead with a mixer etc. to prepare the dough, process the prepared dough using an extrusion molding machine, rolling molding machine, etc., molded dough The frying process is performed using a fryer, etc., and the fried confectionery manufacturing method produces a fresh and crisp new flavored and crispy fried confectionery while having a surimi flavor. About providing.

  Deep-fried confectionery made from wheat flour, rice, potato, corn, starch, etc. is a food that is indispensable for enriching the dietary habits of consumers. Among them, products made from surimi such as fish meat are a group of products that represent deep-fried confectionery, such as starch crackers that use starch as the main ingredient, and new taro that uses wheat flour as the main ingredient. Starch rice crackers are usually prepared by using potato starch as the main ingredient and adding seafood such as shrimps and supplementary seasonings such as sugar and salt. The main production method is to add water to the raw material to make the raw material of papasa, or more water to make it an emulsion and then baked it on a heated iron plate to make a product, or on the iron plate The dough is gelatinized, molded and dried to prepare a dough, which is baked and then fried. On the other hand, Shinsei Arare is prepared by a method of supplementing a seasoning such as sugar or salt with the addition of surimi or stripped seafood such as shrimp using wheat flour as the main ingredient. As the main manufacturing method, the raw material is put into a steaming machine and steamed to create a dough-like dough. After cooling the dough-like dough, it is molded into a wide variety of shapes and fried. Yes.

  In addition, in today's diversified diet, including surimi products, fried confectioneries with newer flavors and textures are required. In order to respond to such market needs, various studies have been made on raw materials to be used and manufacturing methods. Among them, fried confectionery using surimi has been proposed by applying the manufacturing method of fish meat paste products. For example, a method (Patent Document 1) for producing a hail-fried confectionery by cutting a starch-containing koji containing surimi and starch and drying it to form a dried hail and frying the hail A method of manufacturing surimi snacks that use surimi as the main raw material and that are naturally curled by firing (Patent Document 2) uses the existing production line for fish paste products as it is, and the snack-like processed fish products Has been proposed (Patent Document 3).

  These proposals are proposals for providing new fried confections, but these proposals are basically a combination of surimi and starch, and are an extension of fish paste products. Since it is an application of a combination that is used in general, it has a limited range of surimi mainly in terms of taste and texture. The production method is also an extension of the production method of fish paste products, and in order to process the fish paste products into snack-like foods, equipment unique to the production line of fish paste products such as silent cutters and bowl cutters is required. It is a premise and is not versatile as an actual manufacturing method.

  In addition, instead of commonly known vegetable chips such as potato chips and pumpkins, birds and fish meat and fish shell meat are processed into thin pieces of meat, and edible powders such as chopped powder and flour are applied to both sides of the meat pieces. Can be fried in cooking oil (Patent Document 4), or minced or pasty meat minced from bird and animal meat, fish and shellfish, and edible powder such as katakuri flour, wheat flour, whole egg, protein A chip-shaped fried confectionery is proposed in which a dough formed by mixing a dough into a flat body is fried in cooking oil (Patent Document 5). However, this proposal also has a limited range of surimi mainly in terms of taste and texture. Moreover, since it is necessary to use a special machine for manufacturing surimi, it is not a versatile manufacturing method.

  Furthermore, a method for producing a savory delicacy food by putting a sheet-like molded product made of surimi fish meat in batter liquid, dressing it, and filing (Patent Document 6) has been proposed. Although this proposal is related to the provision of new fried confectionery, as with the above-mentioned chips-like fried confectionery, the taste and texture are within the restricted range of surimi. Also, in terms of the manufacturing method, special steps such as a step of forming a marine animal surimi on a sheet and a step of attaching a batter solution to the sheet are required.

  On the other hand, in the production of fried confectionery, there has been proposed a method for producing fried confectionery having a novel taste and texture by using raw materials that have not been conventionally used. For example, a method for producing a fried bean confectionery having a new texture and flavor that can be easily accepted by children and young people by forming a coating layer having potato powder around nuts and frying it with cooking oil (Patent Document 7) has proposed a method (Patent Document 8) for producing a milled snack that can be easily consumed by blending konjac fine particles as a raw material for milling snacks. The former is a proposal on a method for producing a bean confectionery with a potato flavor and a crispy texture by using sweet potato powder, and the latter patent allows easy consumption of konjac powder and is low in calories. -Although it is a proposal regarding a frying snack having functionality such as an intestinal regulating action and a blood pressure lowering action, these are techniques applied to specific fried confectionery, and are not techniques applied to the production of ordinary fried confectionery.

  Furthermore, although it is not fried confectionery, the manufacturing method (patent document 9) which tries the food texture improvement (preservation of crispy food texture) using egg white in fried food is proposed. This manufacturing method is a method put into batter liquid or flour, and is not a method aimed at improving the taste and texture of fried confectionery. In addition, in a fried confectionery, a method (Patent Document 10) has been proposed in which egg white enzyme hydrolyzate is attached to a fried processed product and a fried confectionery that is difficult to be oxidized even if stored for a long time (Patent Document 10). This production method is intended to suppress oxidation and is a technique of coating the fried confectionery after frying, and is not intended to improve the taste and texture of the fried confectionery.

  Moreover, in the manufacturing method of baked confectionery, the method (patent document 11) which uses egg white as a component of the foaming composition to be used, and the manufacture of baked confectionery include macadamia nut crushed material, egg white, and sugars as main ingredients. There has been proposed a method (Patent Document 12) for producing a macaroon-like baked confectionery having a clogged texture and having a uniform shape and size by mixing raw materials. However, none of these techniques are directly directed to improving the taste and texture of fried confectionery.

  As described above, various types of fried confectionery using surimi have been proposed in the past, but each is basically a combination of surimi and starch, which can be used to extend fish paste products. Since it is an application of a combination that is used in general fish paste products, it has a limited range of surimi mainly in terms of taste and texture.

JP-A-58-40074. Japanese Patent Laid-Open No. 10-165145. JP2003-310218A. JP-A-6-277004. Japanese Patent No. 2575334. Japanese Patent Application Laid-Open No. 2001-112445. Japanese Patent Application Laid-Open No. 2007-97498. JP-A-10-295279. JP 2002-78460 A. JP 2007-267633 A. Japanese Patent Laid-Open No. 2003-199536. JP 2004-329008 A.

  The subject of the present invention is a conventional combination of surimi and starch, which is basically a combination of surimi raw materials in surimi of surimi such as fish paste products, in taste and texture, It is an object of the present invention to provide a fried confectionery having a fresh taste and a texture that has a surimi flavor and a crispy taste, and a method for producing the fried confectionery. Also, an object of the present invention is to provide a method for producing a fried confectionery having a fresh and crisp taste and a fresh taste using a machine used for general fried confectionery production. There is.

  In order to solve the above-mentioned problems, the present inventor used surimi as a fried confectionery production raw material, and as a result of intensive studies on a method for producing fried confectionery with a new taste and texture, as an essential ingredient, starch, surimi, dried Using dough and egg whites to create a dough blended in a certain ratio, and molding and frying it into a product, it has a surimi flavor and a crispy taste like never before It has been found that a fried confectionery having a new taste and texture and having a flavor and texture can be produced, and the present invention has been completed.

  That is, the present invention uses starch, surimi, dried potato and egg white as essential ingredients for producing fried confectionery, and 15 to 70 parts by weight of surimi, 15 to 70 parts by weight of dried potato, and egg white to 100 parts by weight of starch. 5 to 70 parts by weight, and a new taste and texture that has a surimi taste and taste that has a surimi flavor characterized by being prepared through dough preparation, molding, and oiling process Consists of fried confectionery. In the present invention, particularly preferred blending ratios of starch, surimi, dried potato and egg white as fried confectionery raw materials are 30 to 60 parts by weight of surimi and 20 to 40 parts by weight of dried potato with respect to 100 parts by weight of starch. A blending ratio of 20 to 50 parts by weight of egg white can be mentioned.

  In addition, the present invention provides a method for producing a fried confectionery having a fresh taste and texture that has a flavor of surimi using a machine used in general fried confectionery production. The method for producing surimi-flavored deep-fried confectionery of the present invention uses starch, surimi, dried potato, and egg white as essential ingredients as the fried confectionery raw material, and blends the starch, surimi, dried potato, and egg white at the prescribed blending ratio, Add pigment, thickening polysaccharide, protein, seasoning, dietary fiber, vitamins, emulsifier, saccharide, salt, etc. as needed, kneading with a mixer etc. to prepare the dough, extruding the prepared dough New taste and food that has a delicious and crisp taste while having a surimi flavor, through the process of molding using a machine, rolling molding machine, etc., and the oil frying process of frying the molded dough with a fryer Manufactures fried confectionery.

  Specifically, the present invention is as follows: [1] As a raw material for producing fried confectionery, starch, surimi, dried potato and egg white are essential ingredients, and 15 to 70 parts by weight of surimi and 100% by weight of dried starch 15 to 70 parts by weight, egg white is blended at a ratio of 5 to 70 parts by weight, and it has a surimi flavor characterized by being prepared through dough preparation, molding, and oiling process, and it is crispy with a pleasant mouthfeel It consists of fried confectionery with a new taste and texture.

  In the present invention, [2] the ratio of starch, surimi, dried potato and egg white is 30 to 60 parts by weight of surimi, 20 to 40 parts by weight of dried potato and 20 to 20 parts of egg white with respect to 100 parts by weight of starch. 50 parts by weight of the above-mentioned [1] surimi-flavored, fresh and crisp new taste and texture, [3] starch as a raw material for producing fried confectionery , Surimi, dried potato and egg white as essential ingredients, and 100 parts by weight of starch, 15 to 70 parts by weight of surimi, 15 to 70 parts by weight of dried potato, and 5 to 70 parts by weight of egg white, added It has a surimi flavor and consists of a process of adding ingredients and kneading to prepare a dough, a process of forming the prepared dough, and an oil frying process of frying the formed dough. Savory Consisting of a method of manufacturing a deep-fried pastry of a new taste, texture.

  The present invention provides a fried confectionery having a new taste and texture that has a delicious taste and a crisp taste while having a surimi flavor. In addition, the present invention provides a method for producing a fried confectionery having a fresh and crisp taste and a fresh taste using a common machine used for fried confectionery production.

  In the present invention, starch, surimi, dried potato and egg white are essential ingredients for fried confectionery production, and 15 to 70 parts by weight of surimi, 15 to 70 parts by weight of dried potato and 5 parts of egg white to 100 parts by weight of starch. It has a surimi flavor characterized by being blended at a ratio of ˜70 parts by weight and prepared through dough preparation, molding, and oil brewing process, and it has a fresh and delicious crispy taste. Consists of confectionery. Further, the present invention uses starch, surimi, dried potato and egg white as raw materials for producing fried confectionery, and 15 to 70 parts by weight of surimi, 15 to 70 parts by weight of dried potato, and egg white to 100 parts by weight of starch. 5 to 70 parts by weight, and adding additive components, kneading and preparing the dough, forming the prepared dough, and frying the formed dough It consists of a method for producing a fried confectionery having a surimi flavor characterized by the fact that it has a fresh taste and a crispy taste.

  In the present invention, starch used as a raw material for producing fried confectionery includes, but is not limited to, potato starch, tapioca starch, wheat starch, waxy corn starch, corn starch, high amylose corn starch, rice starch, and glutinous rice starch. From the viewpoint of the flavor and texture of the product, potato starch is particularly desirable. Moreover, the processed starch which uses the above-mentioned starch as a raw material can also be utilized.

  In the present invention, as surimi used as a raw material for producing fried confectionery, fish such as cod, guchi, sea bream, esos, oysters, blue sharks, white sharks, mongo squid, octopus, mackerel, and seafood such as crabs, sea urchins, shrimp, etc. In particular, there is no limitation as a raw material for surimi, and it can be arbitrarily selected in consideration of the flavor and texture of the product. In addition, as the surimi here, livestock meat materials, that is, raw materials made of animal pulls such as beef or pork can be used. The surimi in the present invention does not require a salting process as is done with a fish paste product, and the process can be simplified.

  In the present invention, the dried potato used as a raw material for fried confectionery includes potato flakes made from potatoes, crushed potato flakes, or potato granules. The type of dried potato to be used is not particularly limited, but from the viewpoint of the flavor and texture of the product, crushed potato flakes are particularly desirable. As a method for producing dried potatoes, for example, potato flakes can be produced by slicing, washing, and heat-treating the peel potatoes, adding monoglycerides and the like, and then drum drying.

  In the present invention, the egg white used as a raw material for fried confectionery is obtained by removing egg yolk from whole egg, splitting a shelled egg, thawing frozen egg white, and concentrating these, egg white powder Any of those reconstituted with water may be used, and it is not particularly limited, but raw egg white liquid is particularly desirable from the viewpoint of the flavor and texture of the product.

  The fried confectionery of the present invention is a fried confectionery with a fresh taste and texture that retains the surimi flavor, and starch and dried potatoes are used to compensate for the poor texture such as the mouthfeel that becomes a problem when adding surimi. Egg white is an essential ingredient and contains all of these ingredients, and by blending them in the prescribed blending ratio, it has the desired surimi flavor and has a fresh and crisp taste. Can be obtained.

  In the production of the fried confectionery of the present invention, the amount of surimi is 15 to 70 parts by weight, preferably about 30 to 60 parts by weight, based on starch, which is the main ingredient. When the amount of surimi is too small, the flavor of the product tends to decrease and the mouth meltability tends to deteriorate. In addition, when the amount of surimi is large, the texture tends to be rough.

  In the production of the fried confectionery of the present invention, the blended amount of the dried potato is 15 to 70 parts by weight, preferably about 20 to 40 parts by weight, with respect to starch as the main raw material. When the amount of the dried potato is small, the flavor of the product is lowered, the texture is hardened, and the moldability tends to be lowered. Moreover, when there is much compounding quantity of dry potato, there exists a tendency for the flavor of a potato to become strong too much.

  In the production of the deep-fried confectionery of the present invention, the blending amount of egg white is 5 to 70 parts by weight, preferably about 20 to 50 parts by weight with respect to starch as the main raw material. When the amount of egg white is small, the mouthfeel of the product tends to be hard. Moreover, when there is much compounding quantity of an egg white, it exists in the tendency which lacks crispy taste.

  The fried confectionery of this invention can be manufactured using the general machine used for fried confectionery manufacture. The fried confectionery can be molded using various molding methods such as sheet molding and extrusion molding, and is not limited to a specific molding method. Also, the oil frying process in which the molded dough is fried using a fryer etc. can take various forms, such as fried after baking, and after multiple steps such as baking after frying, during the manufacturing process If there is a frying process, it can be manufactured.

  In the production of the fried confectionery of the present invention, in addition to starch, surimi, dried potato, and egg white, which are essential raw materials for the production of fried confectionery, other appropriate ingredients that are usually added during the production of fried confectionery Can be added. Examples of such other ingredients include pigments, thickening polysaccharides, proteins, seasonings, dietary fibers, vitamins, emulsifiers, saccharides, salts, and the like. Moreover, if necessary, it can be manufactured by adding wheat flour, rice, corn, thickening polysaccharide, protein, seasoning, dietary fiber, vitamins, emulsifier, saccharide, salt and the like as optional components.

  In the production of the fried confectionery of the present invention, the oil used for the frying treatment is not particularly limited as long as it can be generally used for food, and usually vegetable oils and the like are preferable. In addition, the finished product can be seasoned with seasoning powder such as seasoning or seasoned by spraying sauce or the like to increase the taste of fried confectionery.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following Examples.

  Using the ingredients shown in Table 1, make a dough using a food processor, roll it into a strip shape (thickness 0.7 mm, 1 cm x 5 cm) with a pasta machine, and then use oil at 170 ° C for 1 minute. Fried confectionery was made by frying. The texture of the fried confectionery obtained was evaluated. In addition, evaluation about the food texture of fried confectionery evaluated combining the result of evaluation of 10 panelists.

  The results are shown in Table 1. As a result of the evaluation, it was shown that when the egg white liquid was not added, the mouthfeel of the product was poor and a favorable texture could not be obtained. In addition, it was revealed that a good texture can be obtained with the addition of egg white liquor. In particular, the addition of 45 parts by weight of egg white liquid to 100 parts by weight of starch gave a very good texture.

  Using the ingredients shown in Table 2, a dough was prepared using a food processor in the same manner as in Example 1, and the moldability was evaluated. Moreover, fried confectionery was manufactured about the obtained dough similarly to Example 1, and the food texture was evaluated.

  The results are shown in Table 2. As a result of the evaluation, when dry potato was not added, the connection of the dough was weak and could not be molded. In addition, it was revealed that the dry potato added had a moderate potato flavor and crispy taste and a good texture was obtained.

  Using the ingredients shown in Table 3, in the same manner as in Example 1, a dough was prepared using a food processor, a fried confectionery was produced, and the texture was evaluated.

  The results are shown in Table 3. As a result of the evaluation, it was shown that when no surimi was added, the flavor of the product was poor and the mouth melted, and a favorable texture was not obtained. Further, it was clarified that those with surimi added had a good taste and a savory taste and a good texture.

ADVANTAGE OF THE INVENTION By this invention, the fried confectionery of the new taste and texture which has a taste and a crispy taste while having a surimi flavor can be provided. In addition, according to the present invention, using a general machine used for fried confectionery production, it is practically excellent to produce a fried confectionery with a fresh taste and texture that has a taste of surimi and a crispy taste A method for producing fried confectionery can be provided.

Claims (3)

  As raw materials for fried confectionery, starch, surimi, dried potatoes and egg white are essential ingredients. For 100 parts by weight of starch, 15-70 parts by weight of surimi, 15-70 parts by weight of dried potatoes, 5 to 70 parts by weight of egg white A new flavored and crisp fried confectionery that has a surimi flavor and is characterized by being prepared through dough preparation, molding, and oiling process.   The blending ratio of starch, surimi, dried potato and egg white is 30-60 parts by weight of surimi, 20-40 parts by weight of dried potato, and 20-50 parts by weight of egg white with respect to 100 parts by weight of starch. 2. A fried confectionery having a surimi flavor according to claim 1 and having a fresh and crisp taste.   As raw materials for fried confectionery, starch, surimi, dried potatoes and egg white are essential ingredients. For 100 parts by weight of starch, 15-70 parts by weight of surimi, 15-70 parts by weight of dried potatoes, 5 to 70 parts by weight of egg white Surimi characterized by comprising a step of blending at a ratio, adding an additive component, preparing a kneaded dough, a step of molding the prepared dough, and a step of frying the formed dough A method for producing fried confectionery with a new taste and texture that has a flavor and a crisp taste.