JP2017176069A - Method for producing dry deep-fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a dry deep-fried food having a tempura-like flower-blooming structure.SOLUTION: A method for producing a dry deep-fried food includes: sinking in oil a frame mold for frying, having a dish-like frame mold in the lower part of a cylindrical frame mold in a state that part of the cylindrical frame mold projects onto an oil level; throwing primary batter into the frame mold for frying and frying so as to make a primary coating having a flower-blooming structure; moving the frame mold for frying until the dish-like frame mold comes out to the oil level; putting the primary coating on the dish-like frame mold in a state of removing or not removing the cylindrical frame mold; throwing secondary batter into the dish-like frame mold followed by heating on the surface layer of the oil level; making a plate-like secondary coating below the primary coating so as to bind to the first coating; removing a deep-fried food in which the primary coating and the secondary coating are bound from the frame mold by sinking in oil the dish-like frame mold or the frame mold for frying; and sinking the deep-fried food in oil followed by immersion frying and drying.SELECTED DRAWING: Figure 5

Description

  The present invention relates to a method for producing a dry fried food.

  Conventionally, dry fried foods include dried tempura for instant noodles. As a technique regarding the manufacturing method of dry tempura, for example, techniques such as Patent Documents 1 to 3 are disclosed.

  Patent Document 1 is a technology related to a method for producing instant tempura that can be stored for a long period of time. After lightly priming the seeds, they are put on clothes and stored in a mold, and hot molding oil is applied to the mold. After that, a technique relating to a method for producing an instant tempura with a secondary oil is described.

  Patent Document 2 is a technique related to an industrial production method of tempura having a large degree of swelling and a large degree of disorder (degree) of fried flowers. On top of a dish mold, pre-filled oil and tempura batter are placed. A technique is described in which a detachable cylindrical object approximately in line with the inner method is placed, hot oil is showered from the upper part of the cylinder, the cylindrical object is separated from the dish frame, and then oiled.

  Patent Document 3 is a technique relating to dry tempura that sufficiently evaporates moisture from the seeds and enables long-term storage of the product. On the surface of the unheated tempura stand made of tempura material or immediately after the start of heating, A technique relating to a dry tempura is described which is obtained by adhering and integrating previously fried seeds, frying them with heated edible oil, and further deoiling them.

  However, the dried tempura produced by these techniques is in the form of a plate, with the seeds topped or mixed with batter, and the dried tempura itself is plate-like, foamed with a swelling agent or showered with hot oil. Thus, although the plate-like upper surface was uneven, it had a shape different from the so-called Hanasaki structure in which the garment unique to tempura blossomed.

Japanese Patent Publication No.58-52624 JP-A-6-343402 Japanese Patent No. 2978438

  An object of the present invention is to provide a method for producing a dry fried food having a tempura-like flowering structure.

  The inventors have intensively studied to produce dried tempura, which is a dry fried food having a tempura-like flower-bloom structure. However, the surface of the dried tempura is obtained by showering with a conventional expansion agent or heated oil. Only by making the surface uneven, a crisp texture was obtained, but dried tempura having a flowered appearance was not obtained.

  As a result of diligent research, after creating a garment having a flowering structure, a plate-like garment was formed under the garment having a flowering structure for shape retention, and a dipping fly was then created. Then, it was found that dried tempura having a tempura-like flowering structure can be produced by drying, and the present invention has been achieved.

  That is, after the fly mold having a dish mold at the bottom of the cylindrical mold is submerged in oil with a part of the cylindrical mold protruding on the oil surface, A primary garment producing step of producing a primary garment having a flower-blowing structure by charging the primary batter liquid into the fry, and the frying formwork until the dish-like formwork of the frying formwork comes out on the oil surface The primary garment produced in the primary garment making process is placed on the dish-shaped mold with the cylindrical formwork removed or not removed, and the secondary batter liquid is put on the dish-shaped mold. After the secondary garment making process, a secondary garment making process in which a plate-like secondary garment is produced under the primary garment so as to be attached and heated on the surface of the oil surface and bound to the primary garment, The fried food obtained by submerging the fried food bound to the primary garment and the secondary garment in oil in the dish-like formwork or the fry formwork A step of removing the dish-shaped mold or the mold for frying and immersing the fried food in oil, immersing frying and drying, and a method for producing a dried fried food, .

  In addition, when adding ingredients such as frying in the present invention, it is preferable to add the topping ingredients after adding the primary batter liquid.

  The present invention can provide a method for producing a dry fried food having a tempura-like flowering structure.

It is a perspective view of the Example of the form for frying which is embodiment of this invention. It is a side view of the Example of the mold for frying which is embodiment of this invention. It is a perspective view of the modification of the form for frying which is embodiment of this invention. It is explanatory drawing of the manufacturing process of the dry fried food which is embodiment of this invention. It is the photograph of the dried tempura which is the dried fried food manufactured in Example 1 of this invention, and the conventional dried tempura which is the comparative example 1. FIG.

DESCRIPTION OF SYMBOLS 1 Tubular formwork 2 Dish formwork 3 Fly formwork 4 Primary batter liquid filling nozzle 5 Primary batter liquid 6 Clothing piece 7 Fried ball 8 Small shrimp 9 Primary clothes 10 Secondary batter liquid filling nozzle 11 Secondary batter liquid 12 2 Next garment 13 Fried food (tempura)
14 Suppressor 15 Dried fried food (dried tempura)
A Oil level

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description. The dried fried food in the present invention includes dried tempura and snacks.

  First, the batter raw material used in the production of the dried fried food of the present invention is mainly composed of wheat flour, if necessary, various starches such as rice flour, potato starch, corn starch, tapioca starch, wheat starch and rice starch, and processed starches thereof. Protein materials such as soy protein, egg white powder, whole egg powder, and wheat protein can be used as auxiliary materials. Other ingredients such as salt, sodium glutamate, seasonings such as powders of seafood and vegetables and protein hydrolysates, swelling agents such as baking powder, edible oils and fats, emulsifiers such as glycerin fatty acid esters, pigments, phosphates, polymerized phosphates And antioxidants, such as tocopherol, can also be used. These batter raw materials are dissolved in water to obtain a batter liquid.

  In the present invention, a primary batter liquid for forming a flower-bloom structure and a secondary batter liquid for forming a plate-like garment so as to bind to the garment having the flower-bloom structure are prepared To do.

  The primary batter liquid needs to form a flowering structure in the first garment making process described later, and the solid content of the primary batter liquid is preferably 17 to 33% by weight. The solid content refers to a value obtained by subtracting the water weight% of the batter liquid when the weight of the batter liquid is 100% by weight (when the edible fat / oil is added, the weight% of the edible fat / oil added is also subtracted). When the solid content is less than 17% by weight, in the first garment making process described later, when the primary batter liquid is put into the frying formwork, it is finely scattered and dispersed, and it is difficult to obtain a flowering structure. On the contrary, when the solid content exceeds 33% by weight, the primary batter liquid does not bloom beautifully and becomes a dumpling. The solid content of the primary batter is more preferably 20 to 30% by weight.

  The secondary batter liquid needs to spread uniformly and quickly over the entire plate-shaped formwork to form a plate-shaped garment when it is put into the dish-shaped formwork in the second garment making process described later. The solid content is preferably 10 to 25% by weight. When the solid content is less than 10% by weight, it spreads uniformly over the entire plate-shaped formwork, but the plate-like garments are brittle, and the resulting dried fried food is structurally brittle. On the other hand, if the solid content is more than 25% by weight, it is difficult for the clothes to spread over the entire plate-like formwork. The solid content of the secondary batter is more preferably 14 to 20% by weight.

  Next, a dry fried food is produced using the prepared batter liquid and frying formwork. The oil for frying is not particularly limited as long as it is an edible oil and fat, for example, vegetable oils such as soybean oil, rice white squeezed oil, rapeseed oil, corn oil, olive oil, sesame oil, palm oil, and animal oils such as lard and beef tallow. Can be mentioned. Among these, when storing at room temperature for a long time, it is preferable to use semi-solid oils such as palm oil and lard.

  As shown in FIGS. 1 and 2, the fly mold 3 according to the present invention includes a cylindrical mold 1 and a dish-shaped mold 2. As shown in FIG. 2, the fly mold 3 may be in a state in which the dish mold 2 is located below the cylindrical mold 1, and the cylinder mold 1 and the dish mold 2 are in contact with each other. However, it may be in a remote state. The contacted state is preferable because the primary garment is likely to be accommodated in the cylindrical formwork 1 in the primary garment production process described later. When using in the state which left | separated, it is preferable to use in the state as close as possible between the cylindrical formwork 1 and the plate-shaped formwork 2.

  The shape of the cylindrical formwork 1 is not particularly limited, and may be a cylindrical shape or a prismatic shape, and it is sufficient that the upper and lower sides of the tubular formwork 1 are open. A plurality of oil inlets and small holes may be provided on the side surface of the cylindrical mold 1 so that the oil can easily flow in. In this case, the oil in the fly mold 3 when the primary batter liquid is introduced. Temperature drop can be suppressed.

  The shape of the dish-shaped mold 2 is not particularly limited, and the bottom surface may be circular or quadrangular, but the bottom surface is preferably non-open. When a large number of small holes are provided on the bottom surface, it is preferable in terms of the inflow of oil, but the primary batter liquid and the secondary batter liquid are less likely to be peeled off from the dish-shaped mold 2, and furthermore, the traces of the small hole shape are the primary clothing or It is not preferable because it attaches to secondary clothing. In addition, the top surface of the dish-shaped mold 2 is larger than the bottom surface, and the side surface is inclined so as to open outward along the bottom surface. It is preferable because the fried food is easily peeled from 2. The height of the side surface of the dish-shaped formwork 2 may be higher than the thickness of the plate-like secondary garment produced in the secondary garment production process described later, but the primary garment and the secondary garment are bound even if it is too high. Therefore, the thickness is preferably about 0.5 cm to 2 cm.

  Further, as shown in FIGS. 1 and 2, the cylindrical mold 1 and the dish-shaped mold 2 of the fly mold 3 may be detachable, and as shown in FIG. 3, the cylindrical mold 1 and the dish-shaped mold 2 may be integrated.

  First, the upper part of the cylindrical formwork 1 is oil in oil obtained by adjusting the fly formwork 3 composed of the cylindrical formwork 1 and the dish-like formwork 2 as shown in FIG. The primary batter liquid 5 is poured into the frying mold 3 as shown in FIG. As shown in FIGS. 4 (b) and 4 (c), the primary batter liquid 5 that has been put in once sinks and adheres to the dish-shaped mold 2 and then floats up vigorously, so that the cylindrical mold 1 is 2 cm from the oil surface. It is preferable that the height is higher. In addition, since the primary batter liquid 5 sinks and adheres to the bottom surface of the dish-shaped mold 2 and then rises, a flower-like structure is formed. Therefore, if the position of the dish-shaped mold 2 in the oil is too shallow, it is beautiful. It is difficult to form a flowering structure, and it is preferable that the dish-shaped form 2 is submerged 2 cm or more deeper than the oil surface A. As shown in FIGS. 4 (d) and (e), by providing the cylindrical formwork 1, each flower piece 6 has a flower-bloom structure in a state in which the flower pieces 6 are kept in a unified shape without spreading. It becomes primary clothing 9.

Moreover, if the filling amount of the primary batter liquid 5 is too small, the primary garment 9 having a uniform shape will not be formed, and if it is too much, a beautiful flower bloom structure is difficult to be obtained. Therefore, it is preferable to add the primary batter liquid 5 so that the solid content is 0.10 to 0.25 g / cm ² with respect to the area of the opening surface of the cylindrical mold 1. The primary batter liquid 5 is preferably not introduced all at once, but gradually and gradually over a period of about 15 to 30 seconds.

  As shown in FIG. 4D, when the topping material or the like is introduced, it is preferable to add the primary batter liquid 5 after the introduction. It is preferable that the charging time is charged after the primary batter solution 5 is charged and before the flower bloom structure of the clothing piece 6 is fixed relatively early. Even if the flower bloom structure of the clothing piece 6 is fixed, the topping material is difficult to bind to the clothing piece 6. Preferably, the primary batter solution 5 is charged within 30 seconds after the charging is completed.

  For example, when the dried fried food 15 is dried tempura, the topping ingredients include seafood such as shrimp, squid and octopus, vegetables such as burdock, onion, carrot and leek, meat such as pork and beef, fried balls Etc. Moreover, in order to use these ingredients as toppings, it is preferable to dry them in advance, or to use them in a state where they are fried with a fried or garment and fried.

  The frying time in the primary clothing production process depends on the size of the dried fried food 15 to be produced and the thickness of the primary clothing 9 and is not particularly limited. However, the Hanasaki structure in which the clothing pieces 6 are bound together is fixed. In other words, it may be fried for about 60 to 150 seconds from the start of the introduction of the primary batter liquid 5.

  Next, after producing the primary garment 9 having a flowering structure, the frying mold 3 is moved until the dish-shaped mold 2 of the frying mold 3 comes out on the oil surface A as shown in FIG. When the cylindrical mold 1 and the dish-shaped mold 2 of the fly mold 3 are detachable, the cylindrical mold 1 is removed, and as shown in FIG. 3, the cylindrical mold 1 of the fly mold 3 is removed. And the dish-like formwork 2 are integrated, in the integrated state, the primary garment 9 produced in the primary garment making process is placed on the dish-like formwork 2, and the dish-like form is shown in FIG. 4 (g). The secondary batter liquid 11 is put into the mold 2 and heated on the surface layer of the oil surface A so as to bind to the primary garment 9 as shown in FIG. The secondary garment 12 is produced.

  The primary garment 9 having a flowering structure alone is structurally unstable and breaks into pieces when transported, so that the primary garment 9 is bonded to the lower side of the primary garment 9 to increase the strength. The secondary garment 12 is produced.

  When the thickness of the secondary clothing 12 is thin, the strength of the dried fried food 15 is weak, and when the thickness of the secondary clothing 12 is thick, the strength of the dried fried food 15 is increased, but the flowering structure of the primary clothing 9 is secondary. It will be buried in the garment 12. Accordingly, although depending on the thickness of the primary garment 9, it is preferable to add the secondary batter liquid 11 so that the thickness of the secondary garment 12 is 1 to 15 mm, more preferably 5 to 10 mm. Moreover, since the secondary batter liquid 11 needs to spread quickly over the whole plate-shaped formwork, it is preferable that the charging is performed as soon as possible, and it is preferable that the charging is performed in about 1 to 10 seconds.

  The heating time in the surface layer of the oil surface A in the secondary garment production process is not particularly limited because it depends on the size of the dish-shaped form 2 and the thickness of the secondary garment 12, but the primary garment 9 and the secondary garment are not limited. 12 may be bound to some extent, and the secondary garment 12 may be easily peeled off from the dish-shaped form 2 or the fly form 3, and the heating time may be about 30 to 90 seconds.

  As shown in FIG. 4 (i), when the secondary garment 9 is hardened to some extent, the dish-shaped mold 2 or the fry mold 3 is submerged in the oil so that the dish-shaped mold 2 or the fry mold 3 is removed. The fried food 13 is removed. Since the detached fried food 13 is in a high moisture state, it is fried on the surface layer of the oil surface A for about 10 to 60 seconds, and then dipped in water as shown in FIG. 4 (k). By frying so that the water content is 2 to 5% by weight, the dried fried food 15 is obtained as shown in FIG.

  There is no particular limitation on the method of immersing the fried food 13. For example, the fried food 13 may be forcibly fried with a net-like suppressor 14, and in the case of continuous mechanical production, the oil surface A is directed into the oil. A method of moving the net conveyor installed obliquely from the oil surface A toward the oil and immersing it using buoyancy can be mentioned.

  The frying time by the soaking frying varies depending on the size and moisture of the fried food 13, and is not particularly limited, but may be soaked for about 120 to 300 seconds so that the moisture becomes 2 to 5% by weight. If the water content is lower than 2% by weight, the topping material and the primary garment 9 are discolored or burnt. Further, if the water content is more than 5% by weight, it is not preferable in terms of storage stability.

  The dried fried food 15 fried by drying is deoiled by centrifugal deoiling or hot air as necessary. Alternatively, green paste or dried leek can be sprinkled on the dried fried food 15 while it is still warm after soaking and drying. Next, the dried fried food 15 that has been immersed and fried is cooled by blowing air or the like.

  The prepared dried fried food 15 can be used as ingredients such as instant noodles in the case of dried tempura, and can be eaten as it is in the case of snacks.

  As described above, after filing a frying mold with a dish-shaped mold at the bottom of the cylindrical mold, submerged in oil with a part of the cylindrical mold protruding on the oil surface, the frying mold The primary batter solution is poured into the inside and fried to produce a primary garment having a flowering structure, and then the frying formwork is moved until the dish-like formwork comes out on the oil surface, and the tubular formwork is removed. Place the primary garment on the dish-shaped formwork without removing it, put the secondary batter solution into the dish-shaped formwork, heat it on the surface of the oil surface, and bond it with the primary garment. A plate-shaped secondary garment is made on the plate, and the fried food with the primary garment and secondary garment bound to it is removed from the mold by submerging the dish-shaped formwork or fry formwork in the oil, and the fried food in the oil. It is possible to provide a method for producing a dry fried food having a tempura-like flower-blowing structure by submerging in an oven and fried and dried.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
Wheat flour 865 g, corn starch 50 g, rice flour 50 g, salt 10 g, sodium glutamate 3 g, protein hydrolyzate 1 g, baking powder 20 g, pigment 0.5 g, and tocopherol 0.5 g were mixed with powder to prepare 1 kg of batter powder.

  785 g of water was added to 300 g of batter powder, and stirred quickly so as not to become lumps, thereby producing a primary batter liquid (solid content: 24% by weight).

  Next, 1180 g of water was added to 300 g of batter powder, and stirred quickly so as not to become lumps, thereby preparing a secondary batter liquid (solid content 17.6 wt%).

  Next, in a palm oil heated to 165 ° C., a frying mold as shown in FIG. 1 (tubular mold: diameter 95 mm, height 50 mm (cut 10 mm), dish mold: top surface diameter 100 mm, bottom surface As shown in FIG. 2, the cylindrical formwork is sunk so that the cylindrical formwork comes out 2 cm above the oil level and the primary batter is placed in the fly formwork. 45 g of the liquid was added over 20 seconds.

  Ten seconds after the completion of the addition of the primary batter liquid, 2 g of a previously dried fried ball and 0.5 g of shrimp were added as a topping material.

  After adding the topping material, fry for 75 seconds to produce the primary garment, then move the frying formwork so that the dish-shaped form is above the oil level, place the primary garment on the dish-shaped formwork, The shape mold was removed, and 24 g of the secondary batter liquid was charged into the dish mold over 3 seconds.

  After adding the secondary batter solution, heat on the oil surface for 60 seconds to bind the primary and secondary garments. The bound fried food was isolated.

  The fried food separated from the dish-shaped mold was fried on the oil surface for 30 seconds, then submerged in oil with a net-like metal net and dipped for 180 seconds.

  The dried fried food that had been soaked and fried was subjected to centrifugal deoiling, topped with a green paste, and cooled to obtain a dried fried food (dried tempura) sample (water content 3% by weight).

(Comparative Example 1)
400 g of water was added to 300 g of the batter powder prepared in Example 1, and the batter liquid was prepared by quickly mixing so as not to become lumps.

  After lightly pulling palm oil on the dish-shaped form used in Example 1, 24 g of batter liquid is added, and 2 g of fried balls and shrimp 0.5 as topping material are spread over the batter liquid in a state of spreading over the whole. It was thrown into.

  Next, 120 g of palm oil heated at 170 ° C. was showered from a height of 13 cm above the dish-shaped mold toward the batter liquid, and then the fried food was removed from the dish-shaped mold, and the palm oil heated to 165 ° C. It was fried on the oil surface for 40 seconds, then submerged in oil and dipped for 6 minutes.

  The dried fried food that had been soaked and fried was centrifuged and oiled, topped with a green paste, and cooled to obtain a dried fried food (dried tempura) conventional product sample (water content 3% by weight).

As shown in FIG. 5, it can be seen that the dried fried food (dried tempura) produced in Example 1 has a beautiful tempura-like flowering structure on the surface. On the other hand, it can be seen that the dried fried food (dried tempura), which is a conventional product manufactured in Comparative Example 1, does not have a tempura-like beautiful flower bloom structure although the surface has irregularities.

Claims (2)

After submerging a frying mold with a dish-shaped mold at the bottom of the cylindrical mold in oil with a part of the cylindrical mold protruding on the oil surface, the mold is temporarily placed in the frying mold. A primary garment production process in which batter liquid is introduced and fried to produce a primary garment having a flowering structure;
The fly mold was moved in the primary garment making process with or without removing the tubular mold until the dish mold of the fly mold was above the oil level. The primary garment is placed on the dish-shaped formwork, a secondary batter liquid is poured into the dish-shaped formwork and heated on the surface of the oil surface, and a plate is placed under the primary garment so as to bind with the primary garment. Secondary clothing production process for producing a shaped secondary clothing,
After the secondary garment production step, the fried food is bound to the dish-shaped mold by submerging the fried food bound to the primary garment and the secondary garment in oil in the dish-shaped formwork or the frying formwork. A dipping frying process comprising: removing a frame or the frying form, dipping the fried food in oil, dipping fried and drying; The method for producing a dry fried food according to claim 1, wherein, in the primary garment production step, after the primary batter liquid is introduced, ingredients for topping are introduced.

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