JP2020058295A - Method of manufacturing fried food - Google Patents

Abstract

To provide a method of manufacturing a fried food capable of manufacturing a fried food excellent in appearance and texture of a coating, and having a juicy filling using a heating means by overheated steam.SOLUTION: The method of manufacturing a fried food includes: a process of coating a filling material with a coating ingredient to prepare a frying form; a primary heating process of heating the frying form in a frying oil having a temperature of 170°C or higher under such condition that the coating layer is colored by heating, but a center part of the filling material is not subjected to substantial heat denaturation to obtain a primarily heated product; and a secondary heating process of heating the primarily heated product with overheated steam under such condition that the filling material is subjected to heat denaturation to the center part thereof.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fried food, and more particularly to a production method capable of producing a fried food with excellent appearance and texture of clothes and juicy ingredients by using a heating means using superheated steam.

  In general, fried foods include batters containing wheat flour, etc. on ingredients such as seafood, meat, vegetables, etc., or tempura, fritters, fried, Tatsuta fried, etc. fried with bread, etc. I mean. In recent years, besides fried oil, a method for producing fried foods or fried foods using a cooking method using a jet oven or a superheated steam cooker has been developed.

  For example, Patent Document 1 aims to provide a method for producing a fried food, which eliminates the problem that the fried food has a high calorie content and can reduce the calorie of the fried food. Disclosed is a method for producing a fried food, which is characterized in that a fried food is produced by spraying superheated steam onto a fried food sprinkled with powder and directly heating it. Further, Patent Document 2 aims to provide a method for continuously cooking, deoiling, and oil-saving treatment of food materials such as fried food, fried food, and fried food using superheated steam, and an apparatus therefor. In a low-pressure high-temperature superheated steam device, the food material in which starch, wheat flour or bread crumbs are put on the surface of materials such as fried food, fried food, fried food, etc. in a low-pressure high-temperature superheated steam device and an atmosphere of low-pressure high-temperature superheated steam of about 200 to 600 ° C Disclosed is a food cooking, deoiling, and oil saving method using superheated steam, which is characterized by being used as a food material such as fried foods, fried foods, and fried foods.

JP, 2006-149207, A JP-A-8-173059

  However, since these methods are intended to reduce the oil contained in the fried food, when the flavor and appearance of the oil peculiar to the oil-boiled cooking are inferior, or the starch contained in the clothing material is not gelatinized, The resulting fried food may be powdery. The appearance and texture of the fried food were inferior in quality to the fried food obtained by general frying.

  On the other hand, according to the study by the present inventors, it was found that the fried foods cooked by using the heating means with superheated steam have a juicier ingredient than the fried foods obtained by general frying cooking. There is. Therefore, an object of the present invention is to provide a manufacturing method capable of manufacturing a fried food which is excellent in the appearance and texture of clothes and has juicy ingredients by using a heating means using superheated steam.

  As a result of various studies on the production conditions of the fried food, the present inventors have found that the above problems can be solved by frying under a predetermined condition before heating with superheated steam.

  That is, the above-mentioned object is a step of preparing a fried seed having a garment layer by attaching a garment material to an ingredient, the fried seed is heated and colored in a frying oil having a temperature of 170 ° C. or higher, And the primary heating step of obtaining the primary heated product by heating under conditions such that the central portion of the ingredient is not substantially heat denatured, and the primary heated article is denatured by heating with superheated steam to the central portion of the ingredient. It is achieved by a method for producing a fried food, which comprises a secondary heating step of heating under such conditions. In the present invention, the term "fried food" refers to the ingredients such as seafood and processed fish products, meat and processed meat products, vegetables and processed vegetable products, which have a batter and / or a blender as clothing materials, as described above. It means that it is made edible by heat treatment such as oil flake. Here, “batter” means a fluid used in the production of a food product obtained by adding water to a batter material containing flour, raw material powder such as starch, and other auxiliary materials, and “breader” means flour, starch. It means a powder or granular material in which raw material powders such as bread crumbs and cracker powders and other auxiliary materials are mixed. Specific fried foods include fried chicken, fried Tatsuta, tempura, fritters, breaded fries and the like.

  According to the method for producing a fried food of the present invention, it is possible to easily produce a fried food that is excellent in appearance and texture of clothes and has juicy ingredients.

  The method for producing a fried food of the present invention comprises a step of preparing a fried seed having a garment layer by attaching a garment material to an ingredient, wherein the fried seed is heated and colored in frying oil at a temperature of 170 ° C. or higher. And, the primary heating step of heating the central part of the ingredient under conditions that do not substantially denature by heating to obtain a primary heated product, and heating the primary heated product with superheated steam to the central part of the ingredient. It is characterized by including a secondary heating step of heating under conditions such that it is denatured. The above-mentioned fried seeds are firstly heated with a relatively high temperature frying oil to heat-color the batter layer, and the starch contained in the batter layer is sufficiently gelatinized, so that the ingredients are not substantially heat-denatured to the central part. After heating for a short time like this, by secondary heating with superheated steam so that the center of the ingredients is heated and denatured, the fried food with excellent appearance and texture of the ingredients and juicy ingredients It can be manufactured. In the present invention, "not substantially heat-denatured to the center" means that the center of the ingredient immediately after frying has not been heat-denatured until edible, for example, the center of the ingredient It means that the temperature has not reached 60 ° C, preferably has not reached 50 ° C, more preferably has not reached 40 ° C, and further preferably has not reached 30 ° C. As shown in Examples described later, when the temperature of the frying oil in the primary heating step is lower than the above, the above effect cannot be obtained. This is because if the temperature of the frying oil is lower than the above temperature and heating is performed until the clothing layer is heated and colored, the heat denaturation of the central portion of the ingredient proceeds, and the effect of secondary heating due to superheated steam cannot be obtained. Conceivable.

  In the present invention, in the primary heating step, the batter layer of the fried seed is satisfactorily heated and colored, and as described above, it is preferable to heat the inside of the ingredient so that it does not denature by heating as much as possible. The temperature is preferably a high temperature within a range where the fried seed coat does not burn. Therefore, the temperature of the frying oil is preferably 180 ° C. or higher, more preferably 185 ° C. or higher, further preferably 190 ° C. or higher, particularly preferably 200 ° C. or higher. The temperature of the frying oil is preferably 220 ° C or lower, more preferably 210 ° C or lower. The heating time in the primary heating step can be appropriately adjusted depending on the size of ingredients, the temperature of frying oil and the like, and is usually 10 seconds to 3 minutes, preferably 30 seconds to 2 minutes, more preferably 35 seconds to 1 minute. It is 30 seconds, more preferably 40 seconds to 1 minute 30 seconds.

  In the present invention, the temperature of the superheated steam in the secondary heating step is not particularly limited as long as it can be heat-denatured to the central portion of the ingredient of the primary heated product. The temperature of the superheated steam is preferably 120 to 400 ° C, more preferably 150 to 300 ° C, and further preferably 170 to 250 ° C. The heating time in the secondary heating step can be appropriately adjusted depending on the size of ingredients, the temperature of superheated steam and the like, and is usually 3 to 10 minutes, preferably 4 to 9 minutes, more preferably 5 to 8 minutes. . For heating with superheated steam, a commercially available oven using superheated steam can be appropriately selected and used. Further, in the present invention, the primary heating step and the secondary heating step do not have to be continuously performed. For example, after the primary heating step, after performing one or more further steps such as a step of refrigerating or freezing storing, a step of transferring to another place, a step of applying seasonings, etc., the secondary heating step is performed. You may do it.

  In the present invention, the step of preparing fried seeds is not particularly limited and can be performed according to a conventional method. For example, the pretreatment liquid for ingredients such as meat and processed meat products, seafood and marine products, vegetables and processed vegetables products, etc. directly or by dipping in ingredients such as seasoning liquid and dipping solution. After adhering, the fried seed having a batter layer can be prepared by dipping it in a batter as a clothing material or sprinkling it with a bledder to attach the batter and / or the bledder. The batter may be attached after the batter is attached to the ingredient. In particular, when a bladder is used as the clothing material, the above-mentioned clothing material is preferably a bledder because the juiciness of the ingredients is greatly improved as compared with a fried food obtained by general frying cooking.

  In the present invention, it is preferable to attach an oil / fat composition containing an edible oil / fat to an ingredient before or at the same time as attaching the clothing material. As a result, as shown in Examples described later, it is possible to produce a fried food in which the juiciness of the ingredients is further improved. The means for adhering the oil and fat composition to the ingredients is not particularly limited and can be carried out by a conventional method, for example, a dipping method, a spray method, a kneading method or the like. Specifically, when the oil composition is directly attached to the ingredient, or when the undertreatment liquid is attached to the ingredient as described above, the oil composition is attached to the ingredient at the same time as the undertreatment solution. Alternatively, the oil / fat composition can be attached after the preparation liquid is attached to the ingredients. It is preferable that the oil-fat composition is attached after the preparation liquid is attached to the ingredient. When a batter is used as the clothing material, the fat composition can be mixed in the batter and attached to the ingredient at the same time as the clothing material. When a bladder is used as the clothing material, the fat composition is used. Can be attached to the ingredients at the same time as the blender. The edible oils and fats are not particularly limited, for example, rapeseed oil, high oleic rapeseed oil, soybean oil, corn oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, cottonseed oil, sesame oil, Peanut oil, palm oil, palm kernel oil, palm oil, vegetable oils such as cocoa butter, animal fats such as beef tallow, lard, fish oil, whale oil, and processed such as fractionation, hydrogenation and transesterification. Processed fats and oils, and mixed fats and oils combining two or more of these fats and oils can be used.

  Furthermore, in the present invention, it is preferable that the oil and fat composition contains an emulsifier. Thereby, peeling of the batter layer of the fried food can be suppressed. The content of the emulsifier in the oil / fat composition is not particularly limited, but is preferably 0.05 to 8% by mass, more preferably 0.1 to 5% by mass, and further 0 based on the total mass of the oil / fat composition. 0.2 to 3% by mass. The emulsifier is not particularly limited, and an emulsifier usually used in foods can be appropriately used. Examples thereof include polyglycerin fatty acid ester (including polyglycerin condensed ricinoleic acid ester), glycerin fatty acid ester, organic acid monoglyceride, monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, and lecithins. In the present invention, the emulsifier is preferably HLB 8 or less. You may use an emulsifier individually by 1 type or in mixture of 2 or more types. When using the oil and fat composition containing the emulsifier, it may be used an oil and fat composition pre-mixed edible oil and fat, emulsifier, when performing the production method of the present invention, respectively prepared edible oil and emulsifier You may use the mixture.

  In the present invention, the composition of the clothing material is not particularly limited as long as the effects of the present invention are not impaired, and the clothing material used for ordinary deep-fried food can be appropriately blended. For example, as raw material flour, soft flour, medium flour, semi-strong flour, strong flour, whole grain flour, wheat flour such as durum wheat flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, and flours thereof. Heat-treated flours such as corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, sago starch, rice starch, starches such as sweet potato starch and the like, Examples include starches such as processed starches that have been chemically processed alone or in combination with each other; bread crumbs; cracker powders and the like. In addition, as an auxiliary material, for example, sugars such as dextrin, oligosaccharides, glucose, sucrose, maltose; vegetable oils, animal oils, processed oils, oils such as powdered oils and fats; egg white powder, egg yolk powder, Protein materials such as whole egg powder, wheat protein, milk protein, soybean protein; gas generating agents such as baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, tartaric acid, potassium hydrogen tartrate, dihydrogen phosphate Swelling agents such as baking powder containing acid agents such as sodium; thickeners such as curdlan, xanthan gum, guar gum, tamarind gum, locust bean gum, gellan gum, and carrageenan; salt, sodium glutamate, protein hydrolyzate, powder Seasonings such as soy sauce; extracts such as yeast extract, extracts derived from meat or seafood; glycerin fatty acid ester, lecithin, etc. Emulsifiers like; pumpkin powder, dyes, perfumes, spices, enzymes, salts, various quality-improving agent and the like. The clothing material according to the present invention can be used by appropriately selecting and mixing these materials and then used as a blender as it is, and as a batter, it can be used by mixing with a liquid material such as water.

  In the method for producing a fried food of the present invention, the fried food is not particularly limited, and examples include fried chicken, fried bread crumbs, tempura, fritters and the like.

Hereinafter, the present invention will be described in detail with reference to Examples.
1. Manufacture of deep-fried food using a bredder (deep-fried food) As a deep-fried food using a bledder as a clothing material, fried chicken is selected, and about 350 g of chicken thigh meat (10 slices) Showa Sangyo Co., Ltd.) was sprinkled and applied. After that, fried chicken was obtained by heating and cooking with the heating method, heating temperature, and heating time of each Example and Comparative Example shown in Table 1. In addition, soybean oil (Showa Sangyo Co., Ltd.) is used for the oil syrup, and superheated steam cooker (“350 steam DC oven (small conveyor type)” Naomoto Kogyo Co., Ltd.) is used for heating with superheated steam. I did. In addition, for Examples 8 and 9, as shown in Table 1, an oil and fat composition A containing an edible oil and fat and an emulsifier as a pretreatment oil and fat composition in the chicken thigh meat before being sprinkled with the blender, 4 g of B and 4 g of water were rubbed and attached. Then, it was sprinkled with a blender and adhered and cooked by heating.
2. Production of fried food (fried chicken, fried shrimp, tempura) using batter As fried food using batter as a clothing material, fried chicken, fried shrimp and tempura were selected.
About fried chicken, about 350 g of chicken thigh meat (10 slices) was kneaded as a clothing material with 105 g of batter, which was a mixture of 55 g of fried chicken powder (“karaage fried salty”, Showa Sangyo Co., Ltd.) and 50 g of water. Attached. Then, the fried chicken was obtained by cooking with the heating method, heating temperature, and heating time of each Example and Comparative Example shown in Table 2. In addition, in Example 12, before rubbing the batter, 4 g of rapeseed oil (Showa Sangyo Co., Ltd.) as a pretreatment oil composition was rubbed and adhered to the chicken thigh meat. After that, the batter was rubbed and adhered, and heated and cooked.
Regarding shrimp fry, after battering 10 shrimp (standard size: 13/15) with wheat flour, 100 g of batter mix ("Batter mix T-51", Showa Sangyo Co., Ltd.) and 300 g of water were mixed into batter. The shrimp was soaked in, and a batter was attached to the shrimp, and bread crumbs were attached to the batter. Then, the shrimp fried was obtained by cooking with the heating method, heating temperature, and heating time of each Example and Comparative Example shown in Table 2.
Regarding tempura, 10 shrimp (standard size: 21/25) sprinkled with tempura powder (“Showa tempura powder”, Showa Sangyo Co., Ltd.) as dusting powder were mixed with 100 g of the tempura powder and 160 g of water. It was dipped in a batter and the batter was attached to the shrimp. Then, it cooked by the heating method, heating temperature, and heating time of each Example and the comparative example shown in Table 2, and the tempura was obtained.

3. Evaluation of fried foods 1. And 2. Each fried food produced in 1. was evaluated for appearance, texture of the clothes, and juiciness according to the following criteria. The evaluation was performed by 10 professional panels, and the evaluation results are shown by the average value of the evaluation points.
(1) Appearance 5: Very good color appearance, very good appearance as fried food 4: Good appearance with fried food, good appearance as fried food 3: Slightly lacking in coloring, acceptable range 2: Poorly colored food, fried food Inferior appearance 1: Poor coloration and extremely inferior appearance as fried food (2) Texture of batter 5: Very good 4: Good 3: Allowable range 2: Somewhat dusty and poor 1: Bad Possessed and extremely bad (3) Juiciness 5: The ingredients are very juicy and extremely good 4: The ingredients are juicy and good 3: The ingredients are juicy 2: The ingredients The juiciness is slightly insufficient. 1: The ingredients have no juiciness and are inferior. The evaluation results are shown in Tables 1 and 2.

  As shown in Table 1, in the primary heating step, deep-fried seeds having a batter layer were briefly fried in frying oil at a temperature of 170 to 200 ° C, and then in the secondary heating step, 120 to 300 ° C by superheated steam cooking. The deep-fried foods of Examples 1 to 9 (using a blender as a clothing material) obtained by sufficiently heat-treating at a temperature of 10 ° C have a good appearance and a texture of clothing, and the ingredients are juicy. It was good. On the other hand, in Comparative Example 1 in which the oil only was heated in one step and Comparative Example 3 in which the oil was heated in two steps, the appearance and texture of the clothes were evaluated well, but the juiciness of the ingredients was poor. In Comparative Example 2 in which heating was performed only in superheated steam cooking, the ingredients had a good juicy feel, but the appearance and texture of the batter were very poorly evaluated. Further, in Comparative Example 4 in which the frying oil temperature of the oil boil was 160 ° C. in the primary heating, the food texture of the clothes and the juicy texture of the ingredients were in the acceptable range, but the appearance was poor. Therefore, it is suggested that by performing the primary heating process with frying oil at 170 ° C. or higher and the secondary heating process with superheated steam, it is possible to produce a fried food that is excellent in the appearance and texture of clothes and has juicy ingredients. Was done. Furthermore, when Example 4 is compared with Example 8 and Example 9 in which the ingredients are pretreated with an oil and fat composition (containing an emulsifier) containing edible oil and fat, Examples 8 and 9 are the ingredients. The juiciness was highly evaluated. Therefore, in the method for producing a fried food of the present invention, the juiciness of the ingredient can be further improved by attaching the fat composition containing the edible fat or oil before the clothing material is attached to the ingredient or simultaneously with the clothing material. It was suggested that it could be done. By using the oil / fat composition containing an emulsifier, peeling of the batter layer of the fried food was suppressed as compared with the case of using only the edible oil / fat.

  In addition, as shown in Table 2, in the primary heating step, deep-fried seeds having a clothing layer were briefly fried in frying oil at a temperature of 170 to 200 ° C, and then in the secondary heating step, superheated at a temperature of 200 ° C. The deep-fried fried foods of Examples 10 to 12, the shrimp fried foods of Examples 13 and 14, and the tempura of Examples 15 and 16 (both using a batter as a clothing material) obtained by sufficiently heating with steam were good. The appearance and texture of clothes were good, and the ingredients were juicy and good. On the other hand, the fried chicken of Comparative Example 5, the fried shrimp of Comparative Example 6, and the tempura of Comparative Example 7 which were heated in only one stage of the oil-foil had good evaluations of the appearance and texture of the batter. The juiciness of the material was inferior. Therefore, it was suggested that, in the method for producing a fried food of the present invention, the same effect as when using a bledder can be obtained when a batter is used as the clothing material. In addition, comparing Example 11 with Example 12 in which the ingredient was pretreated with rapeseed oil, Example 12 was higher in the evaluation of juiciness of the ingredient. Therefore, in the method for producing a fried food of the present invention, even when a batter is used as the clothing material, before the clothing material is attached to the ingredient, or by attaching the oil composition containing edible oil and fat at the same time as the clothing material, It was suggested that the juiciness of ingredients can be improved. From the results of Example 12, it was suggested that the effect can be obtained even when the oil / fat composition is used only in edible oil / fat.

  From the above, it was suggested that the method for producing a fried food of the present invention can produce a fried food having excellent appearance and texture of clothes and juicy ingredients.

  The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications can be made within the scope of the invention.

According to the present invention, a fried food excellent in appearance and texture of clothes and having juicy ingredients can be easily produced.

Claims (6)

A step of preparing a fried seed having a batter layer by attaching a batter material to the ingredient,
The fried seeds are heated in frying oil at a temperature of 170 ° C. or higher under conditions such that the clothing layer is colored by heating and the central portion of the ingredient is not substantially heat-denatured to obtain a primary heated product. A primary heating step, and a secondary heating step of heating the primary heated product with superheated steam under conditions such that the center of the ingredient is heat-denatured,
A method for producing a fried food, which comprises:   The method for producing a fried food according to claim 1, wherein the temperature of the frying oil is 170 to 220 ° C.   The method for producing a fried food according to claim 1 or 2, wherein the temperature of the superheated steam is 120 to 400 ° C.   The method for producing a fried food according to any one of claims 1 to 3, wherein an oil / fat composition containing an edible oil / fat is attached to the ingredient before or after the application of the clothing material.   The method for producing a fried food according to claim 4, wherein the oil and fat composition contains an emulsifier. The method for producing a fried food according to claim 1, wherein the clothing material is a breader.