JP2018033438A - Production method for fried food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method in which, in fried foods in which a meat raw material is used, the juicy feel of meat is increased.SOLUTION: When a meat of raw material is subjected to superheated steam treatment, followed by going through a clothing and frying treatment step, and after that, after freezing treatment and re-heating, it can be made into a fried food in which the juicy feel of meat in the fried food can be maintained. Also, for the meat raw material, pork can suitably be used. Furthermore, the fried food treated as described above can be stored for a long time by freezing. By this, it can be made into an eatable state by thawing when necessary.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing livestock fried food. In particular, the livestock meat fried food can be frozen and stored as a frozen fried food, which can be suitably used. Furthermore, the frozen fried food can be used for eating after being heated by a microwave oven.

  Fried foods in which livestock meat is fried in advance and then frozen and stored are widely used. The fried food is reheated and thawed by a microwave oven, re-fry processing, or the like, but there has been a problem that the juiciness of livestock meat is lacking after the reheating. On the other hand, the following prior art is mentioned as what improves the food texture when fried food is reheated in this way.

JP 2002-065195 JP2002-017284 However, Patent Document 1 of the above-mentioned prior art relates to Patent Document 1, which relates to fried food materials with little deterioration in the texture of clothing even when reheated after refrigeration and frozen storage, and fried foods using the clothing materials. However, it does not improve the juiciness of the meat itself.
Further, Patent Document 2 provides a fried food apparel composition with little deterioration in texture even when the fried food cooled in a microwave oven is reheated, and similarly improves the texture of livestock meat itself. It is not a thing.

  Therefore, the present inventors examined a method for improving the juiciness of livestock meat in a fried food using livestock meat raw materials.

As a result of the inventors' diligence and research, after subjecting the raw material meat to superheated steam treatment, it was subjected to the process of dressing and frying. It was found that fried foods that can maintain the juiciness of livestock meat can be made.
That is, the first invention of the present application is
“A method for producing fried foods in which raw meat materials are overheated with steam and then dressed and fried.”

Moreover, pork can be utilized suitably about livestock meat raw material.
That is, the second invention of the present application is
“The method for producing fried food according to claim 1, wherein the raw material for meat is pork”.

Furthermore, the fried food processed as described above can be stored for a long time by freezing. Moreover, it can be made the state which can be eaten by decompress | decompressing as needed.
That is, the third invention of the present application is
"The method for producing a fried food according to claim 1 or 2, wherein the fried food is further frozen."

  By using the fried food of the present invention, it is possible to produce a fried meat food that further enhances the juiciness of livestock meat.

  Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.

―Fried food of raw meat materials―
The present invention is directed to a fried food obtained by frying livestock raw materials. Here, the fried food of livestock meat means food that has been subjected to a process such as dressing and frying with livestock.

  In addition, for the dressing here, a batter that is a mixture of flour, water, eggs, etc., or a type corresponding to a so-called “fry” food, such as wheat flour or potato starch, to which eggs and bread crumbs are attached. It includes both “tempura” type for frying after adhering, and so-called “fried” type, in which a necessary seasoning is added and then fried with flour or starch.

  Specifically, fried foods such as tonkatsu, chicken cutlet and beef cutlet are equivalent. The concept is not limited to this, but also includes so-called tempura-type fried foods such as pork heaven and bird heaven. It also includes fried pork and fried chicken.

-Raw meat ingredients-
The livestock meat referred to in the present invention includes pork, chicken, beef, horse meat, lamb and the like as described above. The fried food of the present invention is produced using these raw meat materials. Moreover, especially in this invention, pork can be utilized suitably.

  For example, in the case of pork, when a block block is used as the raw pork, the block is preferably sliced to have a slice thickness of about 6 to 18 mm. Next, the raw material for livestock meat is not limited to a block-like lump, and can be used in a thinly cut or finely cut type. Furthermore, the present invention can be applied to those processed into a minced shape.

  Thus, although the raw material for meat as used in the present invention mainly intends the above-mentioned livestock meat itself, foods using the raw material for meat are also included in addition to the above. For example, livestock-based foods such as hamburger and meat dumplings, which are formed by using livestock raw materials (for example, beef and pork) and using them as mince and adding vegetables such as onions as appropriate, are applicable. Here, when preparing hamburger etc. using livestock meat raw materials such as minced meat, vegetable raw materials such as onion and garlic are also used, but in addition to such vegetable raw materials, seasonings such as soy sauce and sauce and Spices may be used.

―Semi-decompressed―
Here, when using the said raw material for meat, the said raw material for meat is often frozen. When cutting the raw meat material, of course, it is possible even in a frozen state or in a completely thawed state, but from the viewpoint of productivity, ease of cutting, etc., the state of the raw meat material should be a semi-thawed state. Is preferred. Here, the semi-thawed state is generally classified into refrigerated 2 to 10 ° C., ice-temperature storage (chilled) −2 to 2 ° C., frozen (frozen) −18 ° C. or lower. It means a state where the temperature is in the range of about -14 ° C to -3 ° C.

―Superheated steam treatment―
The superheated steam referred to in the present invention refers to steam obtained by forcibly raising the temperature of saturated steam to 100 ° C. or higher under atmospheric pressure. Here, although the conditions for the superheated steam treatment can be selected as appropriate, the internal temperature of the superheated steam treatment apparatus is generally about 120 ° C to 350 ° C. Preferably, the inside temperature is preferably about 280 ° C to 320 ° C.

  Moreover, these superheated steam processing apparatuses can be of a type that is continuously conveyed by a conveyor, or can be a batch system. Furthermore, the time for the superheated steam treatment is approximately 20 seconds to 3 minutes although it depends on the temperature. Moreover, Preferably, it is about 30 seconds-2 minutes. In addition, of course, in the above-mentioned superheated steam treatment process, moisture may be given in the middle.

  Next, after the above-described superheated steam treatment step, a steaming (steaming) step may be continued. By adding a steaming step following the superheated steam treatment, heating can be continued not only to the meat surface but also to the inside. Steaming is performed with ordinary steam, but the temperature can be within a range of about 80 ° C to 99 ° C. Preferably, it is about 85 to 92 ° C. The cooking time is about 1 to 20 minutes. Preferably, it is about 2 to 15 minutes.

  In addition, about the heating process by these superheated steam processes and steaming, a superheated steam process and steaming (steam) can be used continuously or separately. That is, the steaming process can be performed continuously following the superheated steam process, or the steaming process can be performed first, and after cooling or the like, the superheated steam process can be performed. Furthermore, when a microwave is used as the heating means, a method of performing superheated steam treatment during microwave irradiation is also possible.

―Clothing―
In the present invention, dressing is performed on the raw meat material after the superheated steam treatment. Although it does not specifically limit as a method of clothing, It means the process of attaching liquid substances, such as powders, such as wheat flour and starch starch, and water. Specifically, wheat flour, potato starch, etc. → eggs, water, milk, etc. → types that correspond to so-called “fried foods” that are processed by frying after applying bread crumbs, flour, water, eggs "Tempura" type that fries after adhering batter which is a mixture of etc., or so-called "fried from" type that is sprinkled with flour or starch starch after adding the necessary seasoning Either of these is possible.

  Here, especially in the case of fried food, bread crumbs are applied, and there are two types of bread crumbs, electrode-type bread crumbs (electric breadcrumbs) and roasting bread crumbs. Here, the electrode-type bread crumbs refer to bread crumbs (relatively white) that are produced by passing an electric current through fermented bread dough and heating it. The roasted bread crumbs refer to bread crumbs obtained by baking the fermented dough in an oven in the same manner as ordinary bread. In the present invention, any of the above can use bread crumbs, but it is preferable to use electrode bread crumbs.

  In addition, as a raw material of the clothing material used for this invention, it consists of one or more types of powder raw materials, such as wheat flour, potato starch, egg liquid, egg white, soybean protein, baking powder, milk albumin, and water, and other raw materials. Can be mixed as appropriate.

  Furthermore, in addition to wheat flour, flour such as rice flour and corn flour and various types of starch can be used in the present invention as needed. Also, salt, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin and sorbitan fatty acid ester, swelling agents such as baking powder, whole egg liquid, antioxidants such as vitamin E, seasonings such as sodium glutamate, gardenia Food dyes such as dyes and anato dyes can also be used. Thickeners such as guar gum can be added.

―Fly processing―
The raw material meat that has been dressed is fried. The frying process can be performed under various conditions. As the oil that can be used, any of vegetable oils (palm oil, rapeseed oil, corn oil, soybean oil, white squeezed oil, etc.) and animal oils (lard, beef tallow, etc.) can be used.

  Next, the fly temperature is generally in the range of about 140 ° C. to 190 ° C., but about 165 ° C. to 180 ° C. is particularly preferable. The fly time can be about 1 minute to 4 minutes, and preferably about 1 minute 30 seconds to 2 minutes.

Furthermore, the conditions of the fly process are not limited to normal pressure, but it is of course possible to use a reduced pressure fly in which the fly process is performed under reduced pressure or a high pressure fly in which the fly process is performed under high pressure.
After the frying process, the fried food after the frying process is disposed on the mesh body to remove excess oil and fat, and the fried food is collected.

―Freezing―
In the present invention, it is possible to freeze the above-mentioned fried food after frying. By freezing, long-term preservation of fried food is possible, and when necessary, it is possible to eat by thawing the necessary amount. The freezing step is not limited as long as a normal freezing method is used. However, the freezing of the fried food is preferably completed by holding at a low temperature of −40 ° C. to −30 ° C. for 20 minutes to 60 minutes.

―Decompression―
The fried food obtained by the present invention can be thawed by various methods for the frozen fried food. Specifically, range thawing, re-fry processing, oven processing, and the like can be given. Particularly in the present invention, a method of thawing by a range and heating again is preferable. The condition of the range heating in the range thawing is not particularly limited, but the thawing can be usually performed at 500 W to 1400 W for about 1 minute to 5 minutes.

  Examples of the present invention will be described below. However, the present invention is not limited to these embodiments.

[Test Example 1] Comparison between Conventional Method and Production Method of the Present Invention [Comparative Example 1] (Conventional Manufacturing Method)
Cut frozen pork (from Europe and Latin America) into a half-thawed state, sliced and cut pork cut into lengths of about 130 mm x about 75 mm in length, width of about 9, 9, 12, 15, 18 mm Got ready.

  Batter liquid (including processed starch, soybean powder, edible fats and oils, seasoning spices, thickening polysaccharides, etc.) is attached to the surface of the cut pork and then roasted bread crumbs as bread crumbs. Attached. The raw meat material after the bread crumbs were subjected to a frying process (rapeseed oil, about 175 ° C., about 5 minutes) and drained for about 10 minutes to complete the frying process to complete a fried food (tonkatsu).

  The fried food (tonkatsu) was allowed to stand at a low temperature of −30 ° C. for about 30 minutes and subjected to a freezing treatment to complete a frozen fried food (frozen tonkatsu). The frozen fried food (frozen tonkatsu) after completion is held in a freezer for 10 days, then cooked in a microwave (500 W, about 1 minute 40 seconds to about 3 minutes), thawed, subjected to a eating test, and sensory evaluation .

  Sensory evaluation is performed by 8 skilled technicians. Evaluation items are: Crispy feeling of clothing, Juicy feeling of pork, Deep-fried color, Thinness of batter (thin is better with flesh), Oily Satisfaction (reduction of unnecessary oiliness), ・ Difference in texture depending on slice thickness (a constant texture is preferred regardless of slice thickness), ・ Evaluation using the persistence of the crispy feeling after cooking as an evaluation item did. Moreover, the evaluation was made into 5 grades, 5: good ⇔ 1: bad. The results are shown in Table 1.

[Example 1] (Production method of the present invention, roasted bread crumbs)
Cut frozen pork (Europe, Latin America) into half-thawed state, sliced, and cut pork cut into lengths of about 130 mm x about 75 mm in length, width of 6, 9, 12, 15, 18 mm Got ready. The sliced pork was processed at about 300 ° C. for about 1 minute by a superheated steam processing apparatus (Nakanishi Seisakusho, SV Roaster HOTMAX). The sliced pork after the overheat treatment was further steamed at about 92 ° C. for about 4 minutes.

  Batter solution (including processed starch, soybean powder, edible oil and fat, seasoning spices, thickening polysaccharides, etc. as ingredients) is attached to the surface of the sliced pork after steaming and roasted as bread crumbs Formula bread crumbs were attached.

The raw meat material after adhering to the bread crumb was subjected to frying (rapeseed oil, about 175 ° C., about 2 minutes) and drained for about 10 minutes to complete the frying treatment and to complete fried food (tonkatsu). The fried food (tonkatsu) was allowed to stand at a low temperature of −30 ° C. for about 30 minutes and subjected to freezing treatment to complete a frozen fried food (tonkatsu). The frozen fried food (frozen tonkatsu) after completion is held in a freezer for 10 days, then cooked in a microwave (500 W, about 1 minute 40 seconds to about 3 minutes), thawed, and subjected to a eating test. Comparative Example 1 The sensory evaluation was performed in the same manner as in.
The results are shown in Table 1.

[Example 2] (Production method of the present invention, electrode-type bread crumbs)
In Example 1, it replaced with roasting type bread crumbs and performed similarly to Example 1 except that electrode type bread crumbs were used. The results of sensory evaluation are shown in Table 1.

  As a result, the example which carried out the superheated steam treatment of the pork was excellent in the juicy feeling of livestock meat than the comparative example. Moreover, it was excellent in others (thin batter thickness was thin, oiliness was reduced, and the crispness of the clothes was maintained). In addition, when Example 1 and Example 2 are compared, regarding breadcrumbs, the electrode-type breadcrumbs were superior to the roasting breadcrumbs in each evaluation.

Claims (3)

  A method for producing fried foods, in which raw meat materials are overheated with steam and then dressed and fried.   The method for producing a fried food according to claim 1, wherein the raw meat material is pork.   The manufacturing method of the fried food of Claim 1 or 2 which freezes the said fried food further.