JP2021153398A - Dried kakiage, and production method of dried kakiage - Google Patents

Abstract

To provide dried Kakiage having a suitable three-dimensional effect as the whole Kakiage by reducing the amount of batter on the dried Kakiage, and by heightening a porosity; and to provide a production method of the dried Kakiage.SOLUTION: Dried Kakiage contains 15-40 wt.% dry ingredients, and has a porosity of 35-50%. In a production method of the dried Kakiage, ingredients for fry is fried at a normal pressure, and then fried at a reduced pressure, to thereby dry it up to the moisture content of 5% or less. In the production method of the dried Kakiage, the ingredients for fry is adjusted by adding 15-35 pts.wt. batter flour to 100 pts.wt. ingredient.SELECTED DRAWING: None

Description

The present invention relates to dried kakiage and a method for producing dried kakiage.

Conventionally, dried tempura for instant noodles has been known as a dried deep-fried food. For example, Patent Document 1 discloses a method for producing tempura having a better appearance and texture than before by increasing the degree of swelling and the degree of messiness of fried flowers as much as possible.

Further, Patent Document 2 describes a method for producing kakiage having a good-looking Hanasaki batter layer by binding a plate-shaped batter layer and a Hanasaki-like batter layer formed by binding a plurality of batter pieces. It is disclosed.

However, these dried kakiage have extremely few ingredients (shrimp, onions, carrots) compared to batter (flour, starch, etc.), and "tempura with many ingredients glued through the batter". It was far from the general image of kakiage.

On the other hand, Patent Document 3 discloses kakiage with a high proportion of ingredients. However, these kakiage were only manufactured for evaluating the performance of the fixture, and did not have the three-dimensional effect, texture, and sufficient impact resistance required by consumers.

Japanese Unexamined Patent Publication No. 6-343402 JP-A-2017-176070 Japanese Unexamined Patent Publication No. 2017-086244

An object of the present invention is to reduce the amount of dry kakiage batter and increase the porosity to obtain dry kakiage having a suitable three-dimensional effect as a whole.

The present inventors are a method for producing dried kakiage in which fried seeds are fried under normal pressure, then fried under reduced pressure and dried to a water content of 5% or less. On the other hand, a method for producing dried kakiage, which comprises adding 15 to 35 parts by weight of batter powder to adjust the deep-fried food, gives a three-dimensional effect and good impact resistance. Drying with a void ratio of 35 to 50%. I found that kakiage can be obtained.

According to the present invention, it is possible to obtain dry kakiage having a three-dimensional effect as a whole and a crispy texture. In addition, by increasing the porosity, it is possible to provide dry kakiage that has a three-dimensional effect and is highly designed.

The present invention discloses a dry kakiage characterized by containing 15 to 40% by weight of a drying ingredient and having a porosity of 35 to 50%. Further, as a method for producing this dried kakiage, a method for producing dried kakiage, in which the fried seeds are deep-fried at atmospheric pressure and then depressurized and dried to a water content of 5% or less, with respect to 100 parts by weight of the ingredients. Disclosed is a method for producing dried kakiage, which comprises adding 15 to 35 parts by weight of batter powder to adjust the fried seeds. This will be described in detail below.

Kakiage / Dried Kakiage <br /> Kakiage generally consists of ingredients such as vegetables, seafood, meat and seaweed, such as small pieces of food such as onion, carrot, shrimp and chicken, and flour, starch and the like. Batter flour and / or batter flour prepared by dissolving it in water is attached, and then fried in oil and spliced together.

Further, the dry kakiage in the present invention refers to kakiage that has been fried under reduced pressure to adjust the water content to 5% or less.

Fried seeds In order to produce dried kakiage, it is first necessary to make fried seeds containing ingredients and batter flour. This will be described in detail below.

Batter flour The batter flour used in the present invention uses wheat flour as the main raw material, and if necessary, various starches such as rice flour, horse bell starch, corn starch, tapioca starch, wheat flour starch and rice flour starch, processed starches thereof, and soybean protein. , Egg white flour, whole egg flour, wheat protein and other protein-based materials can be used as auxiliary raw materials. In addition, salt, umami seasoning, powder of seafood and vegetables, edible oils and fats, emulsifiers, leavening agents, pigments, antioxidants and the like may be added.

Ingredients In general, ingredients used for kakiage can be used without limitation. Specifically, vegetables such as onions, onions, carrots, burdock, honeybees, and green beans, seafood such as squid, octopus, shrimp, and shellfish, meat such as chicken and beef, potatoes, mushrooms, and seaweeds are used. be able to. In addition, processed foods such as pickled ginger and bacon may be used.

The size of the ingredients is not particularly limited, but considering the finished appearance (three-dimensional effect) and texture, the maximum length is preferably about 5 mm to 100 mm, and the size may be changed for each ingredient.

(Production method)
First, in order to achieve a crispy texture that is typical of kakiage, it is necessary for the ingredients to be covered with clothing. The crispy texture is not caused by the ingredients, but is realized by the batter containing wheat or starch as the main component. Further, in order to connect the ingredients to each other, it is necessary that the batter covering the ingredients has a certain thickness or more. If the thickness of the batter is too thin, the ingredients will not be sufficiently connected to each other and will be easily damaged.

When making general kakiage provided at home or in a restaurant, attach the batter liquid to the surface of the ingredients and then fry under normal pressure conditions (normal pressure frying) to provide a batter of sufficient thickness. Manufactures kakiage. Conventional dry kakiage is further dried by frying under reduced pressure conditions (decompressed frying) (hereinafter referred to as "conventional method"). However, in the process of developing the present invention, it has become clear that the dried kakiage produced by the conventional method is too hard compared to the texture of the kakiage that consumers demand. This will be described in detail below.

In the following explanation, the term "kakiage" or "general kakiage" refers to kakiage that has only been subjected to atmospheric frying, such as those made at homes and restaurants, and the term "dry kakiage". Refers to those in which the kakiage is secondarily dried by a vacuum frying or the like to reduce the water content to 5% by weight or less. Further, a method in which a batter is attached to an ingredient to make kakiage and then dried under reduced pressure to make dried kakiage is called a "conventional method".

When producing kakiage, the water content of the kakiage is reduced to achieve a crispy texture, and the ingredients are much more moist than the clothes because the emphasis is on freshness and juiciness. In addition, since moisture is transferred from the ingredients to the batter, the moisture in the batter around the ingredients tends to be higher than that in the batter located away from the ingredients. Therefore, in the case of general kakiage, the batter located away from the ingredients has low moisture content and is hard, but the batter in and around the ingredients is not so hard and has a texture suitable for eating.

On the other hand, in the case of dry kakiage manufactured by the conventional method, since the water content of the whole dry kakiage is 5% by weight or less, not only the batter at a position away from the ingredients but also the batter around the ingredients becomes hard. .. Therefore, the whole kakiage becomes hard, which deviates from the texture of the kakiage that consumers demand.

Therefore, the present inventors have improved the texture of dried kakiage by reducing the batter that causes the hard texture of dried kakiage. More specifically, by reducing the batter around the ingredients required to connect the ingredients, but by reducing the batter located away from the ingredients, the porosity is high and the texture is good. Was realized.

Method for Producing Fried Seeds The present invention is characterized in that the batter powder is directly mixed with the ingredients to produce fried seeds without adjusting the batter liquid (batter powder + water). Since the batter powder is not viscous, only the minimum necessary batter powder adheres to the ingredients, and the excess batter powder is peeled off. Therefore, if this method is used, the batter powder can be adhered evenly to the surface of the ingredient.

When the batter powder adheres to the ingredients, the ingredients cannot be connected to each other because they are powdery, but after stirring for a while, the water contained in the ingredients moves to the batter powder and becomes a highly viscous batter liquid. , It becomes possible to connect the ingredients. Then, if the fried seeds are placed in a mold and molded at this stage, the amount of batter liquid adhering to other than the periphery of the ingredients is small, and fried seeds having a high porosity can be produced.

If the water content contained in the ingredients is insufficient, water may be appropriately added later. In addition, if it is known in advance from past experience that the water content is insufficient, water may be added at the same time as adding the batter powder to the ingredients.

Mixing ratio In order to produce fried seeds by the above method, it is preferable to contain 50 to 85% by weight of the ingredients, and more preferably 65 to 80% by weight of the ingredients in the total amount of the fried seeds. It is extremely preferable that the ingredients are contained in an amount of 68 to 77% by weight. Further, the amount of the batter powder added to 100 parts by weight of the ingredient needs to be 15 to 35 parts by weight, and preferably 18 to 30 parts by weight.

If the amount of batter powder is too large, the batter liquid adheres to the ingredients more than necessary and lowers the porosity of the fried seeds, so that the texture of the dried kakiage becomes hard. On the other hand, if the amount of batter powder is too small, the ingredients are not sufficiently adhered to each other, and the dried kakiage becomes brittle.

Normal pressure frying Next, the fried seeds are fried under normal pressure to produce kakiage. The temperature condition of the atmospheric frying is generally 130 to 220 ° C, preferably 150 to 200 ° C, and more preferably 160 to 180 ° C. The water content of the kakiage after normal pressure frying is preferably 70% by weight or less, and more preferably 65% by weight or less. For normal pressure frying, it is easy to make a continuous production line using a belt conveyor or the like, but for decompression frying, it is difficult to make a continuous production line because it is necessary to lower the air pressure in the system.

Reduced pressure frying Next, the kakiage is decompressed to produce a dry kakiage having a moisture content of 5% or less. Generally, the conditions for the reduced pressure frying are a temperature of 70 to 110 ° C., an atmospheric pressure of 8.0 KPa or less, and a processing time of about 30 to 90 minutes. Since water evaporation proceeds even under low temperature conditions, the water content can be reduced to 5% without browning the kakiage.

It is preferable to freeze the kakiage before drying under reduced pressure. By freezing the kakiage and drying it under reduced pressure, it is possible to suppress the shape change and produce a dried kakiage having an excellent three-dimensional effect.

Surface area change <br /> Even when the batter powder is directly mixed with the ingredients to adjust the fried seeds without adjusting the batter liquid, the stirring time and amount charged when adjusting the fried seeds, and the temperature during the production of kakiage. The quality of dried kakiage (three-dimensional effect, texture) changes slightly depending on the factors. Therefore, the present inventors confirmed the change in surface area of kakiage after vacuum drying as a criterion for determining the quality. Specifically, detailed conditions other than the timing of adding batter powder so that the surface area of the kakiage is more than doubled after decompression frying (stirring time and amount of preparation when adjusting the fried seeds, temperature during the production of kakiage, etc.) It was found that a suitable three-dimensional effect and texture can be realized by adjusting.

The porosity of the porosity <br/> drying kakiage is 35 to 50%. If the porosity is too low, the density of the garment is high and the dry kakiage as a whole has a hard texture. Moreover, since there is no three-dimensional effect, the design is inferior to that of general kakiage. On the other hand, if the porosity is too high, the strength is weak and it is easily damaged.

Drying ingredients (after decompression frying)
The proportion of the drying ingredient in the whole dried kakiage is 15 to 40% by weight, more preferably 20 to 35% by weight. In the present invention, by covering only the periphery of the ingredients with batter powder and immobilizing them as they are, dry kakiage with a high porosity and a good texture is realized. That is, the ingredients function like the skeleton of fried seeds. Therefore, if the amount of ingredients is too small, it is not possible to realize dry kakiage with many voids. On the other hand, if the amount of ingredients is too large, the amount of clothing is relatively too small to adhere, the strength is weak, and the material is easily damaged.

(Batter powder)
Batter flour was prepared by mixing 11 parts by weight of wheat flour, 2 parts by weight of cornstarch, 0.3 parts by weight of salt, 0.3 parts by weight of monosodium glutamate, and 0.3 parts by weight of baking powder.

(Ingredients)
Onions and carrots were cut into pieces of about 20 mm × 5 mm × 5 mm in advance and dehydrated well. The ingredients were prepared by mixing carrots in a ratio of 3 parts by weight with respect to 70 parts by weight of onions.

(Fried seed 1)
To 100 parts by weight of the ingredients, 27 parts by weight of batter powder was added and stirred well, and 18 parts by weight of water was added thereto and the mixture was further lightly stirred. 70 g of this mixture was placed in a perforated circular (diameter 100 mm) mold (hereinafter referred to as "retainer") and molded to prepare fried seed 1.

(Fried seed 2)
To 100 parts by weight of the ingredients, 18 parts by weight of batter powder was added and stirred well, and 14 parts by weight of water was added thereto and the mixture was further lightly stirred. 70 g of this mixture was placed in a retainer and molded to prepare fried seed 2.

(Fried seed 3)
To 1000 parts by weight of the ingredients, 270 parts by weight of batter powder was added and stirred well, and 180 parts by weight of water was added thereto and the mixture was further lightly stirred. 70 g of this mixture was placed in a retainer and molded to prepare fried seeds 3. The fried seeds 1 and the fried seeds 3 have the same preparation ratio, but the amount of the fried seeds 3 is different (the fried seeds 3 are charged 10 times).

(Fried seed A)
18 parts by weight of water was added to 27 parts by weight of batter powder to make a batter liquid, and 100 parts by weight of the ingredients were mixed there. There wasn't.

(Fried seed B)
29 parts by weight of water was added to 27 parts by weight of batter powder to prepare a batter liquid, and 100 parts by weight of ingredients were mixed therein. 70 g of this mixture was placed in a retainer and molded to prepare fried seed B.

(Fried seed C)
13 parts by weight of water was added to 12 parts by weight of batter powder to prepare a batter liquid, and 100 parts by weight of ingredients were mixed therein. 70 g of this mixture was placed in a retainer and molded to prepare fried seed C.

Fried seeds 1 to 3 and fried seeds B and C were fried in palm oil at 165 ° C. for 2 minutes under normal pressure and left to stand for 1 hour to drain the oil to produce kakiage 1 to 3 and kakiage B and C. .. Table 2 shows the moisture content of kakiage (moisture content before decompression frying).

For kakiage 1-3 and kakiage B and C, after freezing at -20 ° C, fry in palm oil at 90 ° C for 45 minutes under reduced pressure of 1.5 KPa to dry kakiage 1-3 and dry kakiage B and C. Manufactured. The moisture content of the obtained dried kakiage was 2%.

(Change in surface area)
Using a digital microscope (JEOL Ltd., JSM-6380LA, 60x magnification), the surfaces of fried (before decompression frying) and dry fried (after decompression frying) were photographed, and this digital image was taken by Media Cybernetics' Image- Image analysis was performed using Pro Premier 9.1 to measure changes in surface area before and after decompression frying. The number of samples was N = 10. The "surface area change" in Table 2 is a value obtained by dividing the surface area of dried kakiage after decompression frying by the surface area of kakiage before decompression frying.

(Porosity)
A cross section of dried kakiage was photographed using a digital microscope, and the void ratio was measured by image analysis of the digital image. The number of samples was N = 10.

The three-dimensional appearance and impact resistance of Kakiage 1-3 and Kakiage B and C were evaluated. The evaluation results are shown in Table 2.

(Three-dimensional effect)
The three-dimensional effect was evaluated based on the surface volume change and the porosity. The details are as follows.
◯: Surface area change is twice or more and porosity is 35% or more Δ: Surface area change or porosity does not reach the standard of “◯”.
X: The surface area change and porosity do not reach the criteria of “○”.

(Texture)
Five adult females aged 20 to 50 years and five adult males (a total of 10 panelists) who had no tooth decay and were in good health evaluated the texture according to the following criteria. The evaluations of the three-dimensional effect and the texture were almost the same.
◯: 9 or more panelists who judged that one bite could chew the inside of the dried kakiage ×: 9 or more panelists who judged that one bite could not chew the inside of the dried kakiage △: Evaluation other than the above

(Impact resistance)
The condition of the defect was evaluated by free-falling the dried kakiage from a height of 30 cm. The number of samples was N = 10.
◯: Defect is less than 5% by weight Δ: Defect is 5% by weight or more and less than 10% by weight ×: Defect is 10% by weight or more

By adding batter powder to the ingredients without adjusting the batter liquid, the fried seeds can be adjusted with the minimum amount of water added, and the three-dimensional texture, texture and impact resistance are improved (fried seeds). See A, Dried Kakiage 1).

By adjusting the kakiage so that the surface area after decompression frying is doubled or more, the three-dimensional effect and texture are improved (see dry kakiage 1 and 3). The reason why the surface area change of the dried kakiage 3 is less than twice is that the amount of the fried seeds 3 is 10 times as much as that of the fried seeds 1, so that the fried seeds are crushed by their own weight and the ingredients are in close contact with each other. I think that the.

Claims (3)

Dry kakiage containing 15 to 40% by weight of a drying ingredient and having a porosity of 35 to 50%. This is a method for producing dried kakiage, in which the fried seeds are fried under normal pressure, then fried under reduced pressure, and dried to a moisture content of 5% or less.
A method for producing dried kakiage, which comprises adding 15 to 35 parts by weight of batter flour to 100 parts by weight of ingredients to adjust the fried seeds. The method for producing dry kakiage according to claim 2, wherein the surface area of the kakiage is doubled or more after decompression frying.