JP2590011B2 - Method for producing ingredients for fried food and fried food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to fried and fried foods with improved flavor and texture.
More specifically, the present invention relates to a method for producing fried ingredients such as spotted fish and fried food, and a method for producing fried foods. More specifically, the flavor of the fried seeds is not deteriorated due to moisture evaporation of the fried seeds during the frying, and a good food is obtained after the frying. The present invention relates to a material for fried food and a method for producing fried food that can maintain the feeling for a long time.

(Prior Art) Generally, fried foods are fried with edible oil at a temperature close to 200 ° C., so that the evaporation of the water of the fried seeds becomes extremely intense, but clothing is used to mitigate this. Normally, fried seeds, tempura, fries and the like are covered with a fried seed, and the part of the batter evaporates water during frying and absorbs a large amount of oil. On the other hand, the deep-fried seeds are covered with clothes, the water evaporates slowly, and hardly absorbs oil.
As a result, the flavor of the deep-fried seeds is kept good.

However, even if the fried seeds are covered with clothes, it is considered that some water evaporates from the fried seeds during frying. In addition, the fried food in which the fried seeds are covered with a batter and fried is inevitable that the texture of the batter becomes sticky over time after fried. This is thought to be due to the fact that the moisture of the fried seeds migrates to the batter over time.
In addition, with the recent spread of microwave ovens, the opportunity to reheat cooked foods has increased.However, when re-heating fried foods in a microwave oven, the fried seeds became dry and re-heated. The food was not suitable for heating. Similarly, when fried foods are retort-sterilized,
The fried seeds became crisp and were unsuitable for retort sterilization. It is considered that such a phenomenon is caused by evaporation of water from the fried seeds during reheating by a microwave oven or retort sterilization.

(Problems to be Solved by the Invention) The present invention can minimize the evaporation of water from fried seeds during frying, maintain good texture after frying for a long time, and furthermore, It is an object of the present invention to provide a material for fried food and a method for producing a fried food with less deterioration in flavor and texture even during reheating by sterilization and retort sterilization.

(Means for Solving the Problems) In the process of producing fried food, the present inventors
It has been found that the above problem can be achieved by coating an edible film typified by a pullulan film and an oblate around the fried seed. That is, during the frying, the edible film can prevent the water in the fried seed from evaporating as the temperature of the fried seed increases, and the edible film can be removed from the fried seed and the batter. The fact that the good texture of the clothes can be maintained for a long time by being present during the period was obtained. Furthermore, it was also found that the edible film prevents evaporation of the water of the fried seeds and protects the fried seeds even during microwave heating and sterilization of the retort.

In the present invention, foods that can be used as deep-fried seeds include meats such as beef, pork and chicken, seafood such as shrimp, squid, oysters, sardines, and vegetables such as onions and eggplants, and foods commonly used as deep-fried seeds. Any effect can be used, but the effects of the present invention are particularly remarkable in meat and seafood.

As an edible film coated around the fried seeds,
Pullulan, oblate, gelatin and the like can be exemplified. Among these, pullulan films are particularly excellent in gas barrier properties, and are excellent in that moisture in the fried seeds is prevented from escaping to the outside as water vapor by heating. Is also effective in achieving the object of the present invention. The edible film can be colored and / or flavored to further enhance the color of the fried seeds and the batter, enhance the aroma, and even when the fried seeds have no scent It is possible to add flavor. The method for coloring and / or flavoring the edible film is not particularly limited, but may include pullulan, oblate,
Add colorants and flavors to aqueous solutions such as gelatin as appropriate,
After mixing, it is preferable to form a film.

As a method of coating the fried seeds with the edible film,
Fried seeds are wrapped with the edible film and rolled, and finally water is applied to the ends of the edible film, a method of fixing the edible films together, or in advance, spraying the fried seeds with water, A method of quickly wrapping this with the edible film can be used. In addition, when the fried seeds are covered with the edible film, it is preferable to cover the fried seeds with no gap as much as possible from the viewpoint of the flavor of the fried seeds, and it is better to coat the edible films so as to minimize the overlapping portion between the edible films. preferable. Further, when air enters between the fried seed and the edible film, the edible film may explode due to expansion of air due to heating during frying, and the effect according to the present invention is reduced. It is preferred to keep air from entering between the seed and the edible film as little as possible.

The present invention has a remarkable effect also in unfried frying without coating with clothing, but when fried seeds are coated with clothing and fried, clothing for fried food is generally used. Any clothing can be used. The main ingredients for deep-fried foods are starch for deep-fried food,
Flour and commercially available fried flour can be exemplified. For tempura, a mixture of flour and water can be exemplified, and eggs may be used in some cases. For frying, bread crumbs can be exemplified, and are generally used together with flour, eggs and the like.

The fried food according to the present invention may be subjected to retort sterilization in order to improve the preservability, and the retort-sterilized fried food may be heated in a microwave oven. In addition, the fried food according to the present invention may be further cooked to be fried, grilled, pan-fried, and soy sauce.

(Example) Example 1 Chicken was cut into about 5 cm squares, the chicken pieces were almost completely covered with a pullulan film, and potato starch was adhered to the surroundings to obtain a material for fried food according to the present invention.

Separately, the chicken was cut into about 5 cm squares, and potato starch was adhered around the chicken pieces to obtain a normal fried material (control).

The above two kinds of fried ingredients were fried at 180 ° C. for 4 hours to obtain fried food. Then, when these fried foods immediately after the frying were subjected to a sensory evaluation by 10 panelists, all of them pointed out that the control was dehydrated, and 8 people found that the fried foods according to the present invention had more chickens. Pointed out that a large amount of gravy remained and was delicious.

Example 2 After the two types of fried food obtained in Example 1 were left at room temperature for 24 hours, sensory evaluation was performed by 10 panelists, and it was found that all the control clothes were more sticky. Nine people pointed out that the deep-fried chicken according to the present invention had more chicken juice remaining, had a richer taste, and was more delicious.

Example 3 After heating two types of fried foods left at room temperature for 24 hours in a microwave oven for 30 seconds in Example 2 and performing sensory evaluation by 10 panelists, all the controls showed that the meat quality of the chicken was better than that of the control. He pointed out that it was fibrous, and it was confirmed that the fried food according to the present invention was less likely to be dehydrated.
Person, fried chicken according to the present invention is richer chicken taste,
He pointed out that it was delicious.

Example 4 After two types of fried food obtained in Example 1 were subjected to a retort sterilization at 121 ° C. for 30 minutes and subjected to a sensory evaluation by 10 panelists, all the fried foods according to the present invention were better than chickens. He pointed out that the taste was rich and delicious.

Example 5 After heating two types of fried foods sterilized in the retort in Example 4 in a microwave oven for 30 seconds, a sensory evaluation was performed by 10 panelists, and all of the fried foods according to the present invention had better chicken taste. Was rich and delicious.

Example 6 A shrimp of about 7 to 8 cm from which the head was removed was almost completely covered with an oblate, and the flour was soaked in a solution dissolved in water to obtain a fried material according to the present invention.

Apart from this, the shrimp of about 7-8 cm with the head removed,
The flour was immersed in a solution dissolved in water to obtain a normal material for frying (control).

The above two kinds of fried ingredients were fried at 180 ° C. for 3 minutes to obtain tempura. Therefore, these tempuras immediately after frying were subjected to a sensory evaluation by 10 panelists, and all of them pointed out that the control was dehydrated, and all the tempuras according to the present invention were more delicious. Pointed out.

Example 7 After the two types of tempura obtained in Example 6 were allowed to stand at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists. As a result, 9 people found that the control clothes were more sticky. All the members pointed out that the tempura according to the present invention has a softer and more delicious fried seed.

Example 8 After heating two kinds of tempura in the microwave oven at room temperature for 24 minutes in Example 7 for 3 minutes, sensory evaluation was performed by 10 panelists. It was pointed out that the tempura according to the present invention was more delicious.

Example 9 After the two kinds of tempura obtained in Example 6 were subjected to retort sterilization at 121 ° C. for 30 minutes and subjected to a sensory evaluation by ten panelists, nine persons found that the fried seeds of the tempura according to the present invention were found. He pointed out that it was delicious.

Example 10 After heating two types of tempura retort-sterilized in Example 9 in a microwave oven for 30 seconds, a sensory evaluation was performed by 10 panelists, and all the tempuras according to the present invention were more delicious. Pointed out.

Example 11 Pork was cut into about 3 cm squares, and the piece of pork was almost completely covered with a gelatin film to obtain a fried material according to the present invention.

Separately, pork was cut into squares of about 3 cm to obtain ordinary fried ingredients (control).

The above two kinds of fried ingredients were fried at 160 ° C. for 5 minutes to obtain a fried material. Therefore, when these fried fish immediately after frying were subjected to a sensory evaluation by 10 panelists, 9 people pointed out that the fried fish according to the present invention had more gravy and remained more delicious. .

Example 12 After leaving the two types of fried food obtained in Example 11 at room temperature for 24 hours, a sensory evaluation was performed by 10 panelists, and all the fried foods according to the present invention had more gravy. He pointed out that many of them remain and are delicious.

Example 13 After heating two types of fried foods left at room temperature for 24 hours in Example 12 in a microwave oven for 30 seconds, a sensory evaluation was conducted by 10 panelists. And pointed out that the fried food according to the present invention is more delicious.

Example 14 After the two types of fried obtained in Example 11 were subjected to retort sterilization at 121 ° C. for 30 minutes and subjected to a sensory evaluation by 10 panelists, all the flesh of the control was dry. He pointed out that the fried food according to the present invention is more delicious.

Example 15 After heating two types of fried foods retort-sterilized in Example 14 in a microwave oven for 30 seconds, a sensory evaluation was conducted by 10 panelists, and all the fried foods according to the present invention were meaty. Was good and delicious.

Example 16 Sweet and sour pork was produced using the fried chicken of Example 11 according to the present invention. In addition, pork soup was produced using the unfried control of Example 11. Then, the sensory evaluation of these sweet and sour pork immediately after cooking was carried out by 10 panelists, and 7 people found that the sweet and sour pork using the control fried had a harder pork texture. It was pointed out that the pork using the fried chicken according to the above was richer and more delicious.

Example 17 After the two kinds of sour pork obtained in Example 16 were allowed to stand at room temperature for 24 hours, sensory evaluation was performed by 10 panelists. Seven people found that the sour pork using the control fried was better. It was pointed out that the pork had a hard texture, and the pork taste using the fried chicken according to the present invention was richer and more delicious.

Example 18 FIG.

After heating two kinds of sour pork left at room temperature for 24 hours in Example 17 for 2 minutes in a microwave oven, ten panelists performed a sensory evaluation. Eight people found that the sour pork using the fried control was used. Pointed out that the pork had a hard texture, and the pork taste using the fried chicken according to the present invention was richer and more delicious.

Example 19 After the two kinds of sour pork obtained in Example 16 were subjected to retort sterilization at 121 ° C. for 30 minutes, sensory evaluation was performed by 10 panelists. The pork texture is harder, and the pork taste of the vinegared pork using the fried chicken according to the present invention is richer,
He pointed out that it was delicious.

Example 20 Two kinds of sour pork sterilized in the retort in Example 19 were heated in a microwave oven for 2 minutes, and then subjected to a sensory evaluation by 10 panelists. Pointed out that the pork had a hard texture and that the pork taste using the fried chicken according to the present invention was richer and more delicious.

(Experimental example) Chicken was cut into about 5 cm squares, the chicken pieces were almost completely covered with a pullulan film, and potato starch was adhered to the surroundings to obtain a fried material (A) according to the present invention.

Separately, the chicken was cut into about 5 cm squares, and potato starch was adhered around the pieces of chicken to obtain a normal material for frying (B).

The above-mentioned material for frying (A) was fried at 180 ° C. for 4 minutes to obtain a deep-fried (a). In addition, the material for frying (B)
Deep fried at 180 ° C for 4 minutes to obtain fried (b). Table 1 shows the change over time of the total weight of these fried foods (a) and (b), and Table 2 shows the change over time of the water content of the fried seeds.

Table 1 shows the weight before frying as 100, and the weight decreases with time, which is due to the evaporation of water. Therefore, a change in the weight of the entire fried fish over time can be read as a change in the moisture of the whole fried fish. Table 2 shows the water content of the fried seeds before the frying as 100.

From Table 1, immediately after the frying, (a) has a greater weight of the whole fried food than (b), and therefore, (a) has a larger water content of the whole fried food. (A) is heavier than the (b), and therefore,
It can be seen that although (a) has a greater moisture content in the entire frying, the moisture reduction in the entire frying from immediately after frying to 24 hours after frying is greater in (a).

From Table 2, it can be seen that (a) always has a higher moisture content of the fried seeds than (b), and that (a) always has a smaller water loss amount of the fried seeds. You can read.

From the above, (a) supported that the pullulan film reduced the water evaporation of the whole frying during frying.

From the above, the weight of the whole fried food 24 hours after frying is higher in (a) than in (b), and the water loss of the whole fried food immediately after frying and 24 hours after frying is (a) ) Is higher than that of (b), whereas the amount of water loss of the deep-fried varieties is always smaller in (a) than in (b). By being present between the batters, the moisture of the fried seeds after frying can be prevented from migrating to the batter, and the moisture of the fried seeds can be retained. This proves that a good texture can be maintained for a long time.

(Effects of the Invention) According to the present invention, the edible film is coated around the frying seeds and then fried, thereby preventing the evaporation of the fried seeds during the frying and preventing the fried seeds from having a good flavor which the frying seeds originally have. Can be held. In addition, after the edible film is coated around the fried seed, the fried seed is covered with clothing for fried food and fried to prevent the evaporation of water from the fried seed during fried, so that the fried seed originally has a good flavor. Can be maintained, and at the same time, a good texture can be maintained for a long time when freshly fried in clothes. The fried food food which was fried after the edible film was coated around the fried seed, and the fried food which was fried by coating the edible film around the fried seed and then covered with the fry clothing was further microwaved. heating,
Prevents water from evaporating from fried seeds even after severe processing of foods such as retort sterilization, keeps fried seeds in good condition, flavor and texture after microwave heating or retort sterilization Can be reduced.

 ──────────────────────────────────────────────────の Continuing on the front page (72) Inventor Koichi Inoue 1-5-7 Mitsuki Sakaemachi, Higashiosaka-shi, Osaka House Foods Industry Co., Ltd. (72) Inventor Mari Sasai 1-5-5 Mitsukie-cho, Higashiosaka-shi, Osaka No. 7 House Food Industry Co., Ltd.

Claims (4)

(57) [Claims] 1. A material for fried food, wherein the frying material is covered with an edible film. 2. A material for fried foods, wherein the frying material is covered with an edible film, and the outer periphery thereof is coated with a fried food material. 3. A method for producing fried foods, comprising coating an edible film around the fried seeds and frying them in a conventional manner. 4. A method for producing a fried food, comprising: coating an edible film around the fried seed, further covering the outer periphery with a fry clothing material, and frying in a conventional manner.