JP2759817B2 - Method for producing beef and curry-flavored squid crackers - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing squid cracker fries, and in particular, to a beef and curry flavored squid to which beef and curry flavors are added in addition to squid flavor. The present invention relates to a method for producing rice crackers.

<Conventional technology> The conventional method of producing squid rice crackers is to bake senbei seeds, which are a mixture of squid flour and flour as the main ingredients, batter (seasoning clothes) and fry in vegetable oil. is there. It is also known to add shrimp flour to the rice crackers to add shrimp flavor.

<Problems to be solved by the invention> In recent years, the taste has been diversified, and the rice cracker fry having only the flavor of the squid or shrimp has been tired of consumers,
What has novel taste and flavor is expected. In addition, in the above-mentioned conventional production method, vegetable oil is used as the frying oil, so that the oil in the product is quickly oxidized and has a problem in storage stability.

In view of the above, the present invention provides a method for producing beef and curry-flavored fried senbei fries having a novel beef and curry flavor, and at the same time enhancing the preservability while enhancing the beef flavor. The purpose is to do.

<Means for Solving the Problems> In order to achieve the above object, the present invention provides, for example, a powdery squid of about 15% by weight, an arare of about 20% by weight, a freeze-dried beef of about 5% by weight, Approximately 31% by weight of wheat flour, approximately 20% by weight of breadcrumbs and others are mixed with water to make rice crackers. Next, the rice cracker is heated at about 200 ° C. for about 90 seconds between the male mold and the female mold of the baking apparatus, and is baked by applying a pressure of about 1000 kg to produce a baked cracker. Subsequently, the baking rice cracker was used to add a plurality of seasonings including curry powder and flour to a batter, which was mixed with flour from meat including beef meat, and thereafter, the head was used as frying oil. Make fried rice crackers and fry. Finally, the fried rice crackers are sprinkled with a sprinkle seasoning mixture of a plurality of seasonings including curry powder to produce beef and curry-flavored squid rice crackers.

<Action> Based on squid flavor, beef and curry flavor can be effectively imparted, and products manufactured by this manufacturing method use a head for frying oil.
The beef flavor is enhanced and the shelf life is excellent.

<Embodiment> Hereinafter, a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

To briefly describe the manufacturing process of squid crackers,
First of all, the production of the baked rice cracker, the preparation of batter to be dressed on the baked rice cracker, and the preparation of sprinkle seasoning,
Next, after baking the baking rice cracker with batter, fried (fried) and sprinkled with a seasoning to form a product.

 Each of the above steps will be described in detail.

Process 1 (manufacture of baked rice crackers) Squid flour 3.00kg Arale 4.00kg Beef flour (freeze dried) 1.00g Wheat flour 6.25kg Putin 0.75kg Bread flour 4.00kg Rice 1.00kg, add appropriate amount of water, stir and mix And make rice crackers. The senbei seeds are placed in a squid mold and heat is applied at about 200 ℃ ± 10 ℃ and pressure of about 1000kg to make a baked senbei.

The reason for using arale and bread crumbs in the above-mentioned materials is to allow the product to swell properly and to have a soft texture.

Freeze-dried beef was used as the beef material in order to obtain the effect of imparting the taste and flavor of the beef to the product and to improve the shelf life of the product.

Process 2 (Batter preparation) Dashi 40.00kg Mixed seasoning 1.20kg Salt 1.10kg Shinto 0.50kg Curry flour 1.20kg Beef extract 0.50kg Beef flavor 0.30kg Wheat flour 25.00kg is mixed to make batter.

The soup stock of the above-mentioned material was first mixed with 2 kg of beef bone, 3 pork bones, and 5 chicken bones in 10 parts of water, added with salt and pepper, and simmered. This stew work
Gradually raise the temperature and boil for about 7 hours at about 90 ° C so that it does not boil, removing blood and oil coming out along the way. next,
The soup thus obtained is filtered to obtain soup stock as the above-mentioned material. In this method, the soup becomes more harmonious than that obtained under other conditions and formulations, and products manufactured using batters prepared based on this have a taste, and It has a light taste.

The curry powder, beef extract, and beef flavor of the above-mentioned materials are for imparting a curry flavor and a beef flavor to the product, respectively, in a stronger manner.

The mixed seasoning is made based on the pepper, sweetener and swelling agent.

Seiyu of the above-mentioned material is a paste-like soup obtained by gently boiling pork bones, pork feet, chicken bones and vegetables, and concentrating the chicken bones without impairing the flavor.

Process 3 (mixing of sprinkle seasoning) Curry powder 30.0 g Beef fine powder (freeze-dried) 20.0 g Stevia 10% 3.0 g Natural seasoning 20.0 g Citric acid 0.8 g is obtained by mixing these ingredients.

This sprinkled seasoning is very effective for imparting beef and curry flavor to the product.

The natural seasonings of the above materials are made from beef extract, salt and other seasonings, and have an effect of enhancing the flavor of the beef. The beef fine powder (freeze-dried) of the above-mentioned material is used to enhance the taste of the beef, and has a lower fat content than the beef powder (freeze-dried) used in the step 1 (manufacture of the baked rice cracker). A portion, for example, thigh meat is used as a material and processed into finer particles.

Step 4 (Frying) The batter made in Step 2 is attached to the baked rice cracker made in Step 1 by an appropriate method, and the head (beef oil) is used for frying oil. 90-10 at 170 ° C
Perform fly processing for 0 seconds.

Using a head as the frying oil in this process will produce a crisp cracker fry even when frying at an oil temperature lower than the general fry oil temperature, and will also suppress the increase in the peroxide value of the product and improve the day keeping. Action is obtained. Further, the effect that the beef flavor contained in the head promotes the beef flavor contained in other materials is obtained.

Step 5 (final step: seasoning with the mixed seasoning) Sprinkle with the sprinkled seasoning prepared in the above step 3 on the fried food in the above step 4, and a beef and a curry rice cracker with curry flavor are completed.

In order to compare the storage stability of the product according to the present invention manufactured as described above and the conventional product manufactured by a general manufacturing method using soybean oil, a peroxide value was determined as a storage test. As a result, the test data shown in the table were obtained under the conditions shown in the table of the attached drawings.

Generally, when oil confectionery is stored for a long period of time, the quality of the oil deteriorates due to deterioration. However, there is a method of measuring the peroxide value in order to check the state of deterioration of the oil. The storage stability is determined by the degree of increase in the peroxide value as the number of storage days increases, whereby the speed at which oil contained in food deteriorates, that is, the speed at which the quality of food decreases Has the characteristic that it can be determined. The upper limit of the value of peroxides that can be enjoyed in the Guidance Guidelines for Oil Confectionery is 30.

From this point of view, we will summarize this test data.

When the peroxide value of the test data is analyzed in detail, the product according to the method of this example has a converted storage time of `` 0 '' of 9.
4. The number of converted storage days “90” is 11.0, which is a 1.6 increase in 90 days, whereas the products using the conventional method have converted storage days “0” of 4.5 and converted storage days “90” of 25.6. Yes, 9
It is up 21.1 in 0 days. Therefore, it was found that the product according to the present example showed a gradual increase in the value over the period of 0 to 90 days as compared with the conventional product, and was excellent in storage stability.

Note that the peroxide value at the converted storage days of “0” varies greatly because the numerical value of the state of the oil immediately before use in frying is measured almost as it is, but the peroxide value of any product is There is no quality problem as far as the value is concerned.

<Effect> The present invention can effectively impart beef and curry flavor in each manufacturing process based on squid flavor, and the beef and curry taste and flavor are added to squid cracker fries. By doing so, a product with a novel taste can be provided. In addition, the product manufactured by this manufacturing method has a feature that since the head is used for the frying oil, the beef flavor contained in the material is enhanced and the storage stability is excellent.

Claims (1)

(57) [Claims] Claims 1. Powdered squid, freeze-dried beef, flour, arale and bread crumb as main ingredients, and mixing these.
Baking senbei, which is made by adding heat and pressure to the water and baking it, battered with meat, including beef meat, spiced soup, mixed with multiple seasonings including curry powder and flour, and mixed. Beef and curry-flavored squid cracker fried rice, which is sprinkled with a sprinkling seasoning mixed with a plurality of seasonings including curry powder, is then sprinkled on a fried rice cracker made by frying using a head as a frying oil. Production method.