JP2021153398A - Dried kakiage, and production method of dried kakiage - Google Patents
Dried kakiage, and production method of dried kakiage Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
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Abstract
Description
本発明は、乾燥かき揚げ及び乾燥かき揚げの製造方法に関する。 The present invention relates to dried kakiage and a method for producing dried kakiage.
従来より、乾燥フライ食品として即席麺用の乾燥天ぷらが知られている。例えば、特許文献1には、膨化度及び揚げ花の乱雑さの程度をできるだけ大きくすることで、従来よりも優れた外観及び食感をもつ天ぷらの製造方法が開示されている。 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.
また、特許文献2には、板状衣層と、複数の衣片が結着してなる花咲状衣層とを結着させることで、見栄えのよい花咲衣層を持つかき揚げを製造する方法が開示されている。 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.
しかしながら、これらの乾燥かき揚げは、衣(小麦粉、澱粉など)と比較して、具材(エビ、タマネギ、人参)が極端に少なく、“多くの具材が衣を介して接着している天ぷら”という一般的なかき揚げのイメージとはかけ離れたものだった。 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.
一方、特許文献3には、具材比率の高いかき揚げが開示されている。しかしながら、これらのかき揚げは、固定具の性能を評価するために製造されたものに過ぎず、消費者の求める立体感や食感、充分な耐衝撃性などを備えたものではなかった。 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.
本発明は、乾燥かき揚げの衣の量を減らし、空隙率を高めることで、かき揚げ全体として好適な立体感を有する乾燥かき揚げを得ることを目的とする。 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.
本発明者らは、揚げ種を常圧フライし、続いて減圧フライして含水率5%以下まで乾燥する乾燥かき揚げの製造方法であって、加水前又は加水と同時に、具材100重量部に対して、バッター粉15〜35重量部を添加して揚げ種を調整することを特徴とする乾燥かき揚げの製造方法により、立体感があり、耐衝撃性も良好な空隙率35〜50%の乾燥かき揚げが得られることを見出した。 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.
本発明により、かき揚げ全体として立体感があり、サクサクとした食感を有する乾燥かき揚げを得ることが可能になる。また、空隙率を高めることにより、従来よりも立体感があり、意匠性の高い乾燥かき揚げを提供することも可能になる。 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.
本発明は、乾燥具材を15〜40重量%含み、且つ、空隙率が35〜50%であることを特徴とする乾燥かき揚げを開示するものである。また、この乾燥かき揚げの製造方法として、揚げ種を常圧フライし、続いて減圧フライして含水率5%以下まで乾燥する乾燥かき揚げの製造方法であって、具材100重量部に対して、バッター粉15〜35重量部を添加して揚げ種を調整することを特徴とする乾燥かき揚げの製造方法によりを開示している。以下詳細に説明する。 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.
かき揚げ/乾燥かき揚げ
かき揚げは、一般的に、野菜、魚介類、肉類、海草等の具材、例えば、タマネギ、ニンジン、エビ、鶏肉等といった食品の小片に、小麦粉、澱粉等からなるバッター粉、及び/又はバッター粉を水で溶いて調整したバッター液を付着させた後、油で揚げてつなぎ合わせたものである。
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.
また、本発明における乾燥かき揚げとは、かき揚げを減圧フライし、含水率を5%以下に調整したものを指す。 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.
揚げ種
乾燥かき揚げを製造するには、先ず具材とバッター粉を含んでなる揚げ種を作る必要がある。以下詳細に説明する。
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.
バッター粉
本発明に用いるバッター粉は、小麦粉を主原料とし、必要に応じて、米粉や馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦粉澱粉及び米粉澱粉等の各種澱粉、並びにこれらの加工澱粉や、大豆タンパク、卵白粉、全卵粉及び小麦タンパクなどのタンパク系素材を副原料として用いることができる。その他、食塩、うま味調味料、魚介や野菜等の粉末、食用油脂、乳化剤、膨張剤、色素、酸化防止剤等を添加してもよい。
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.
具材
具材には、一般的に、かき揚げに用いられる具材を制限なく用いることができる。具体的には、タマネギ、ネギ、ニンジン、ゴボウ、ミツバ、インゲン等の野菜、イカ、タコ、エビ、貝柱等の魚介類、鶏肉、牛肉等の肉類、芋類、キノコ類、海藻類などを用いることができる。なお、紅ショウガやベーコン等の加工食品を用いてもよい。
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.
具材のサイズには特に制限はないが、仕上がり外観(立体感)や食感を考慮すると、最大長を5mm〜100mm程度とすることが好ましく、具材ごとにサイズを変更してもよい。 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.
(製造方法)
先ず、かき揚げらしいサクサクとした食感は実現するためには、具材が衣で覆われていることが必要である。サクサクとした食感は、具材に起因するものではなく、小麦や澱粉を主成分とする衣によって実現されているためである。また、具材と具材をつなぎ合わせるために、具材を覆う衣が一定以上の厚みを有することが必要である。衣の厚さが薄すぎると具材同士が十分につながらず、欠損しやすくなる。
(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.
家庭や料理店で提供される一般的なかき揚げを作る場合には、具材表面にバッター液を付着させてから常圧条件下で揚げること(常圧フライ)で、十分な厚みの衣を備えたかき揚げを製造している。従来の乾燥かき揚げは、これを減圧条件下で揚げること(減圧フライ)によりさらに乾燥させたものである(以下「従来法」という)。ところが、本発明の開発の過程で、従来法で製造された乾燥かき揚げは、消費者が求めているかき揚げの食感と比べて硬すぎるということが明らかになってきた。以下詳細に説明する。 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.
以下の説明において単に「かき揚げ」又は「一般的なかき揚げ」という場合には、家庭や料理店などで作られているような常圧フライのみを施したかき揚げを指し、「乾燥かき揚げ」という場合には、かき揚げを減圧フライなどにより二次乾燥して水分を5重量%以下としたものを指す。さらに、具材にバッターを付着させてかき揚げを作り、これを減圧乾燥して乾燥かき揚げを作る方法を「従来法」と称する。 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".
かき揚げを製造する場合には、衣についてはサクサクとした食感を実現するために水分を下げて、具材については瑞々しさやジューシーさを重視するため、衣よりも水分がかなり高い。また、具材から衣への水分移行が起こるため、具材周辺の衣の水分は、具材から離れた位置にある衣と比較すると高い傾向である。したがって、一般的なかき揚げの場合には、具材から離れた位置にある衣は水分が低く硬いが、具材やその周辺の衣はさほど硬くなく、喫食に適した食感となる。 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.
一方、従来法で製造した乾燥かき揚げの場合には、乾燥かき揚げ全体の水分を5重量%以下にするため、具材から離れた位置の衣だけでなく、具材周辺の衣までもが硬くなる。したがって、かき揚げ全体が硬くなってしまい、消費者が求めるかき揚げの食感から乖離する。 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.
そこで本発明者らは、乾燥かき揚げの硬い食感の原因となっている衣を減らすことで、乾燥かき揚げの食感を改善した。より具体的には、具材同士を繋げるために必要な具材周辺の衣は削減せず、具材から離れた位置にある衣を減らすことで、空隙率が高く、食感のよい乾燥かき揚げを実現した。 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.
揚げ種の製造方法
本発明では、バッター液(バッター粉+水)を調整せずに、具材にバッター粉を直接混合して揚げ種を作ることが特徴である。バッター粉には粘性がないため、必要最小限のバッター粉しか具材に付着せず、過剰なバッター粉は剥離する。したがって、この方法を用いれば、具材表面にバッター粉を斑なく付着させることができる。
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.
バッター粉が具材に付着した当初は、粉状であるため具材同士を繋げることはできないが、しばらく攪拌を続けると具材に含まれる水分がバッター粉に移行して粘度の高いバッター液となり、具材同士を繋げることが可能になる。そして、この段階で型に入れて成形すれば、具材周辺以外に付着したバッター液が少なく、空隙率の高い揚げ種を製造することができる。 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.
具材に含まれる水分だけでは、水分が不足している場合には、後から適宜加水してもよい。また、過去の経験等により、水分が不足していることがあらかじめ解っている場合には、具材にバッター粉を添加するのと同時に、水を加えてもよい。 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.
配合比
上記方法で揚げ種を製造するためには、揚げ種全量中、具材を50〜85重量%含むことが好ましく、具材を65〜80重量%含むことがより好ましく、具材を68〜77重量%含むことが極めて好ましい。また、具材100重量部に対するバッター粉の添加量が15〜35重量部であることが必要であり、18〜30重量部であることが好ましい。
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.
バッター粉が多すぎる場合には、必要以上にバッター液が具材に付着し、揚げ種の空隙率を下げてしまうため、乾燥かき揚げの食感が硬くなってしまう。一方、バッター粉が少なすぎる場合には、具材同士の接着が不十分となり、乾燥かき揚げが脆くなってしまう。 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.
常圧フライ
次に、揚げ種を常圧フライしてかき揚げを製造する。常圧フライの温度条件としては130〜220 ℃が一般的であり、150〜200℃が好ましく、160 〜180℃がより好ましい。なお、常圧フライ後のかき揚げの含水率は70重量%以下が好ましく、65重量%以下とすることがより好ましい。常圧フライについては、ベルトコンベヤー等を用いて連続生産ラインにすることが容易だが、減圧フライについては系内の気圧を下げる必要があるため連続生産ラインにするのが難しい。
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.
減圧フライ
次に、かき揚げを、減圧フライして、含水率5%以下の乾燥かき揚げを製造する。減圧フライの条件としては、温度70〜110℃、気圧8.0KPa以下、処理時間30〜90分程度とするのが一般的である。低温条件でも水分蒸発が進行するため、かき揚げを褐変させることなく含水率を5%に下げることができる。
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.
なお、減圧乾燥の前に、かき揚げを凍結させることが好ましい。かき揚げを凍結させて減圧乾燥することによって、形状変化を抑制し、立体感の優れた乾燥かき揚げを製造することが可能である。 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.
表面積変化
バッター液を調整せずに具材にバッター粉を直接混合して揚げ種を調整した場合であっても、揚げ種調整時の攪拌時間・仕込み量、かき揚げ製造時の温度等により、乾燥かき揚げの品質(立体感、食感)が多少変わってくる。このため、本発明者らは、品質を見極める基準として、かき揚げの減圧乾燥後の表面積変化を確認した。具体的には、かき揚げの表面積が減圧フライ後に2倍以上となるように、バッター粉を添加するタイミング以外の細かな条件(揚げ種調整時の攪拌時間・仕込み量、かき揚げ製造時の温度等)を調整することによって、好適な立体感や食感を実現できることを見出した。
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.
空隙率
乾燥かき揚げの空隙率は35〜50%である。空隙率が低すぎる場合には、衣の密度が高く、乾燥かき揚げ全体として硬い食感となる。また、立体感が無いため、一般的なかき揚げと比較して意匠性が劣る。一方、空隙率が高すぎる場合には、強度が弱く、破損しやすくなる。
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.
乾燥具材(減圧フライ後)
乾燥かき揚げ全体に占める乾燥具材の割合は15〜40重量%であり、20〜35重量%とすることがより好ましい。本発明においては、具材の周囲のみをバッター粉で覆い、そのまま固定化することで、空隙率が高く、食感の良い乾燥かき揚げを実現している。すなわち、具材は揚げ種の骨格のように機能している。したがって、具材の量が少なすぎると、空隙の多い乾燥かき揚げを実現できない。一方、具材の量が多すぎると、相対的に衣の量が少なすぎて接着せず、強度が弱く、破損しやすくなってしまう。
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.
(バッター粉)
小麦粉11重量部、コーンスターチ2重量部、食塩0.3重量部、グルタミン酸ナトリウム0.3重量部、ベーキングパウダー0.3重量部を混合してバッター粉を調整した。
(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.
(具材)
あらかじめタマネギと人参を20mm×5mm×5mm程度にカットし、よく脱水しておいた。タマネギ70重量部に対して、人参を3重量部の比率で混ぜ合わせて具材を準備した。
(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.
(揚げ種1)
具材100重量部に対して、バッター粉27重量部を加えてよく攪拌し、ここに水18重量部を加えてさらに軽く攪拌した。この混合物70gを、穴の開いた円形(直径100mm)の型(以下「リテーナー」と称する)に入れて成形し、揚げ種1を調整した。
(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.
(揚げ種2)
具材100重量部に対して、バッター粉18重量部を加えてよく攪拌し、ここに水14重量部を加えてさらに軽く攪拌した。この混合物70gを、リテーナーに入れて成形し、揚げ種2を調整した。
(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.
(揚げ種3)
具材1000重量部に対して、バッター粉270重量部を加えてよく攪拌し、ここに水180重量部を加えてさらに軽く攪拌した。この混合物70gを、リテーナーに入れて成形し、揚げ種3を調整した。なお、揚げ種1と揚げ種3は仕込み比率は同じだが、仕込み量が異なっている(揚げ種3は10倍仕込み)。
(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).
(揚げ種A)
バッター粉27重量部に水18重量部を加えてバッター液とし、ここに具材100重量部を混合したが、バッター液の粘度が高すぎて具材に定着せず、揚げ種状に加工できなかった。
(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.
(揚げ種B)
バッター粉27重量部に水29重量部を加えてバッター液とし、ここに具材100重量部を混合した。この混合物70gを、リテーナーに入れて成形し、揚げ種Bを調整した。
(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.
(揚げ種C)
バッター粉12重量部に水13重量部を加えてバッター液とし、ここに具材100重量部を混合した。この混合物70gを、リテーナーに入れて成形し、揚げ種Cを調整した。
(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.
揚げ種1〜3及び揚げ種B、Cを、常圧下、165℃のパーム油で2分間フライし、1時間静置して油を切りしてかき揚げ1〜3及びかき揚げB、Cを製造した。かき揚げの含水率(減圧フライ前の含水率)は表2の通りである。 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).
かき揚げ1〜3及びかき揚げB、Cについて、−20℃で凍結させた後に、1.5KPaの減圧下、90℃のパーム油で45分間フライして乾燥かき揚げ1〜3及び乾燥かき揚げB、Cを製造した。得られた乾燥かき揚げの含水率は2%だった。 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%.
(表面積変化)
デジタルマイクロスコープ(日本電子株式会社、JSM-6380LA、60倍率)を用いてかき揚げ(減圧フライ前)と乾燥かき揚げ(減圧フライ後)の表面を撮影し、このデジタル画像をMedia Cybernetics 社製のImage-Pro Premier 9.1を用いて画像解析し、減圧フライ前後での表面積の変化を測定した。サンプル数はN=10とした。なお、表2における“表面積変化”とは、減圧フライ後の乾燥かき揚げの表面積を、減圧フライ前のかき揚げの表面積で割った値である。
(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.
(空隙率)
デジタルマイクロスコープを用いて乾燥かき揚げの断面を撮影し、デジタル画像を画像解析することにより空隙率を測定した。サンプル数はN=10とした。
(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.
かき揚げ1〜3及びかき揚げB、Cについて、立体感及び耐衝撃性を評価した。評価結果は表2の通りである。 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.
(立体感)
立体感は表面体積変化と空隙率を基準に評価した。詳細は以下の通りである。
○:表面積変化が2倍以上、且つ空隙率が35%以上
△:表面積変化又は空隙率が“○”の基準に達していない。
×:表面積変化及び空隙率が“○”の基準に達していない。
(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 “○”.
(食感)
虫歯が無く、健康状態が良好な20〜50歳の成人女性5名と成人男性5名(合計10名のパネラー)が以下の基準に従って食感を評価した。なお、概ね立体感と食感の評価は一致していた。
○:一噛みで乾燥かき揚げの内部まで咀嚼できると判断したパネラーが9名以上
×:一噛みでは乾燥かき揚げの内部まで咀嚼できないと判断したパネラーが9名以上
△:上記以外の評価
(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
(耐衝撃性)
乾燥かき揚げを30cmの高さから自由落下させて欠損の状況を評価した。サンプル数はN=10とした。
○:欠損が5重量%未満
△:欠損が5重量%以上、10重量%未満
×:欠損が10重量%以上
(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
バッター液を調整することなく、具材にバッター粉を添加することで、最小限の加水量で揚げ種を調整することができ、且つ立体感、食感及び耐衝撃性が向上する(揚げ種A、乾燥かき揚げ1参照)。 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).
減圧フライ後の表面積が2倍以上になるようにかき揚げを調整することで、立体感及び食感が向上する(乾燥かき揚げ1及び3を参照)。乾燥かき揚げ3の表面積変化が2倍を下回る理由は、揚げ種3の仕込み時に、揚げ種1の10倍の仕込み量としたため、自重により揚げ種が潰れ、具材同士が密着してしまったためだと思われる。 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)
具材100重量部に対して、バッター粉15〜35重量部を添加して揚げ種を調整することを特徴とする乾燥かき揚げの製造方法。 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.
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03259059A (en) * | 1990-03-09 | 1991-11-19 | Okumoto Seifun Kk | Dried fry of mixed ingredients and its production |
JPH06253753A (en) * | 1993-03-09 | 1994-09-13 | Iwase Sangyo Kk | Production of dry kaki-age |
JP2004097072A (en) * | 2002-09-09 | 2004-04-02 | Morio Ueno | Method for producing ingredient material having coating for mixed ingredient tempura and method for producing mixed ingredient tempura |
JP2016002416A (en) * | 2014-06-19 | 2016-01-12 | 日清食品ホールディングス株式会社 | Retainer for mixed tempura fritter |
JP2018050487A (en) * | 2016-09-26 | 2018-04-05 | 昭和産業株式会社 | Batter mix for fried foods and manufacturing method of fired foods |
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Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH03259059A (en) * | 1990-03-09 | 1991-11-19 | Okumoto Seifun Kk | Dried fry of mixed ingredients and its production |
JPH06253753A (en) * | 1993-03-09 | 1994-09-13 | Iwase Sangyo Kk | Production of dry kaki-age |
JP2004097072A (en) * | 2002-09-09 | 2004-04-02 | Morio Ueno | Method for producing ingredient material having coating for mixed ingredient tempura and method for producing mixed ingredient tempura |
JP2016002416A (en) * | 2014-06-19 | 2016-01-12 | 日清食品ホールディングス株式会社 | Retainer for mixed tempura fritter |
JP2018050487A (en) * | 2016-09-26 | 2018-04-05 | 昭和産業株式会社 | Batter mix for fried foods and manufacturing method of fired foods |
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