JP2816626B2 - Ingredients for frying and their production - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried material to be fried or heated at home or in a fast food store, and a method for producing the same.

[0002]

2. Description of the Related Art Japanese Unexamined Patent Publications (Kokai) Nos. 2-177866 and 2-283248 disclose fried materials for preventing the evaporation of water during frying and maintaining a good texture of the garment after frying. As a production method, a technique has been proposed in which the frying is surrounded with an edible film or an edible aqueous solution of pullulan, oblate, gelatin or the like, and a clothing material is attached thereto. In any of the techniques according to the prior application of the present applicant, the above object can be achieved by bringing an edible film or an edible aqueous solution into close contact with the frying.
Although the prior application is effective in achieving the above-mentioned object, there are cases where the texture retaining effect of the clothing material after fried cannot be sufficiently satisfied.

[0003] In addition, when the fried food fried and cooked by a conventional method is frozen, and the fried food is thawed and heated in a microwave oven, when the fried food during heating is drastically transferred to the clothes, the fried food is completed. The garments became so dull that they could not eat.

[0004]

SUMMARY OF THE INVENTION The present invention provides
It is an object of the present invention to provide a material for frying and a method for producing the same, which can maintain the crisp texture of the garment better.

[0005]

Means for Solving the Problems The present inventors have conducted researches to achieve the above object, and have obtained the following findings. That is, a starchy coating in a dry state in which starch is heated and pregelatinized is provided around the frying with an air layer interposed between the frying and the frying material, and a clothing material is coated to form a raw material for frying. By doing so, if this is fried, the material does not rupture during frying due to the air permeability of the coating, after frying,
An air layer is formed between the coating and the frying, and the presence of the coating and the air layer prevents the transfer of moisture from the frying to the clothing. In addition, the starchy coating itself also has a crisp texture when fried, and as a result, the texture of the fried batter is kept for a relatively long time after fried. Furthermore, the fried food obtained in this manner is frozen, after warming in a microwave oven or the like, even when heated, the clothing does not spread after heating, and a good texture is obtained, and the texture is improved. Can be held as in the case of

[0006] The present invention is based on the above findings, and is characterized in that the starchy material surrounding the frying material is heated and gelatinized by substantially interposing an air layer between the frying material and the frying material. The present invention provides a fried material comprising a starchy coating in a state and a clothing material covering the coating.

Hereinafter, the present invention will be described in detail.

The food to be fried may be any food usually served as fried, such as meat, seafood, vegetables, etc., but it has a relatively chewy texture, for example, squid, It is preferable to use shrimp, lotus root, potato, etc., because the crisp texture of the fried starchy coating is improved. If the fried ingredients are in the form of fried at the time of eating, then the fried seeds should be raw, semi-raw, or fried,
If the fried ingredients are in the form of being heated and eaten, use fried ingredients.

The starchy film is prepared by heating the starchy material to a temperature of α.
In a dry state. Examples thereof include those obtained by subjecting a film-like substance mainly composed of starch to heat treatment by frying, baking, steaming or the like. Any starch may be used as a raw material, and examples thereof include rice starch, potato starch, sweet potato starch, corn starch, and various kinds of flours containing these.
In addition, it is desirable to use rice starch in order to improve the effect of preventing the transfer of moisture from the fried seed to the batter after fried and to improve the harmony of the texture with the batter. Other raw materials such as water and seasonings can be used as raw materials for the starchy coating.

The thickness of the starchy coating is about 0.5 to 2 mm, preferably about 0.5 to 1 mm, so that the texture of the fried food is not impaired, but rather the crisp food of the fried food as described above. The feeling can be improved, and the transfer of moisture from the deep-fried seeds to the clothes can be suitably prevented.

When the material for frying is obtained in the present invention, the above-mentioned starchy coating is provided so as to cover the periphery of the frying with a substantially air layer interposed between the frying and the frying. That is, the starchy substance is heated and pregelatinized, and the starchy coating in a dry state is provided in the above-mentioned state, and when this is fried, the material does not burst during the frying due to the air permeability of the above-mentioned coating. After the frying, an air layer is maintained between the fried seed and the starchy film, and the film is finished to a crisp texture by frying. Therefore, after fried, the presence of the film and the air layer prevents the transfer of moisture from the fried seeds to the garment surrounding the film, and the starchy film itself has a crisp texture. The crisp texture is maintained for a relatively long time. In the present invention, “substantially interposing an air layer” refers to a state in which an air layer is substantially interposed between the deep-fried seed and the starchy coating even if they are in very small contact. When the fried seed and the starchy coating are partially in contact with each other, the contact portion should be 20% or less, preferably 15% or less, based on the surface area of the fried seed, so that the moisture transfer from the fried seed to the clothing material is prevented. It is desirable in favor of prevention. The contact portion between the fried seed and the starchy coating is desirably uniformly present in the air layer between them.

The following is a specific method for coating the starchy coating in the above-mentioned state with the frying. In other words, the fried seeds are covered with a film material mainly made of starch (without a dressing material), and are subjected to an oil-frying process, so that the fried film material (the dried state in which the starch material is heated and gelatinized). Things)
However, it is possible to form a state in which an air layer is substantially interposed between the fried material and the fried material. Here, examples of the film-like material include a starch sheet prepared by steaming and rolling by adding the aforesaid starch according to a conventional method, adding water and the like as needed. It is desirable to use a sheet having a thickness of about 0.1 to 0.8 mm, preferably about 0.1 to 0.2 mm, or a water content of 20 to 45% by weight. Oil frying conditions are preferably about 130 to 200 ° C. for about 1 to 5 minutes. Thus, the state where the frying is covered with the air layer after the frying is stably formed, and at the same time, the transfer of moisture from the frying to the clothing material can be suitably prevented. When the frying is covered with a starchy coating, the whole or almost the whole frying is preferably covered with a starchy coating according to the shape of the frying. In this case, the starchy coating may be pressure-bonded to the fried seeds, or may be gently coated without this. With these configurations, an air layer can be stably formed between the fried seed and the starchy film after frying.
In the configuration in which the edible film or the like is covered with the fried seed and the oil is fried as in the prior art described above, no air layer is formed between the fried seed and the starchy film after the fried food.

In order to cover the fried material with an air layer interposed by the starchy film, in addition to the above-described method, the starchy film is formed into a suitable shape in accordance with the fried product by a sintering mold. A wrapping method or the like can also be adopted.

A coating material is coated on the surface of the starchy coating. Clothing materials are common, and include starch, flour, fried flour (for frying), a mixture of flour and water (for tempura) and bread crumbs (for frying). Add egg yolk, etc. Can be. When the material for frying is in the form of fried and eaten, the raw material is fresh or fried, and when the material is heated and eaten, the fried material is used.

[0015] Soy protein, preferably soy globulin, can be added as a raw material to the garment, thereby further improving the texture retention effect of the garment after frying. It is desirable that soy protein or soy globulin be added in an amount of 15 to 40% by weight based on the amount of the clothing material in view of the above points and that the clothing material can be prepared well.

The fried material of the present invention having the above-described structure is fried or fried in a microwave oven or the like. In other words, ingredients made of fried seeds and clothes that are not fried and cooked are fried at home or the like and eaten, and ingredients made of fried seeds and clothes that are fried and cooked are simply warmed and eaten. In these cases, the fried food that has been fried or warmed has the above-mentioned texture retaining effect.

The material for frying can also be provided frozen by rapid freezing or the like. By heating this as described above, it is possible to easily prepare a fried food having an excellent texture retaining effect.

[0018]

【Example】

Example 1 Taisho shrimp was placed on a rice starch sheet (thickness: about 0.1 mm, moisture: about 25)
% By weight). About 1 of the above fried
The mixture was fried at 80 ° C. for about 1 minute. As a result, the starch material is heated and pregelatinized, and the dried rice starch sheet is 2 mm apart from the shrimp.
A material in a state of covering the air layer with a degree of air was obtained. Powdered material, batter, and bread crumbs obtained by a conventional method were sequentially adhered to the above-mentioned material to obtain a material for frying.

The material obtained in this way is about 180
The shrimp fried at 1.5 ° C. for about 1.5 minutes to obtain a shrimp fry. The culinary material had a crisp texture immediately after being fried, after about 3 hours, and after about 5 hours. In the case of shrimp fried cooked by a conventional method without using a rice starch sheet, the clothing material became wet about 1 hour after the frying, and the texture was impaired.

Example 2 The material to which the bread crumbs were attached in Example 1 was immediately frozen immediately to obtain a material for frying. After being frozen and stored for one month, the fried shrimp fried in the same manner as in Example 1 had the same texture retention effect as in Example 1.

Example 3 A potato was sliced into a suitable size, and the potato was covered with a rice starch sheet (thickness: about 0.1 mm, moisture: about 25% by weight) in a substantially sealed state. The above frying was fried at about 180 ° C. for about 1 minute. As a result, a raw material was obtained in which the starchy substance was heated and pregelatinized and the dried rice starch sheet covered the potato with an air layer of about 2 mm interposed therebetween. The above-mentioned material is immersed in a solution obtained by dissolving flour containing 20% by weight of soy globulin in water, and a batter is attached to the surface of a rice sheet, which is fried at about 180 ° C. for about 1.5 minutes to be fried. I got

The raw material obtained as described above had a crisp texture even when it was eaten immediately after frying, after about 3 hours, and after about 5 hours. In the case of potato tempura fried and cooked by a conventional method without using soy globulin in the rice starch sheet and the batter, the batter was wet about 30 minutes after the frying and the texture was impaired.

Example 4 The material obtained by fried in Example 3 was immediately flash-frozen to obtain a material for frying. After being frozen and stored for one month, the potato tempura obtained by thawing and heating in a microwave oven had the same texture retention effect as in Example 3. In Example 3, potato tempura fried and cooked by a conventional method was similarly rapidly frozen, stored, and then thawed and heated in a microwave oven. there were.

[0024]

As described above, according to the fried food material of the present invention, when fried or heated in a microwave oven or an oven, the crispy texture of the clothes is not impaired, and the texture of the freshly fried food is maintained. Can be held for a long time. Further, according to the method for producing a material for frying of the present invention, a material for frying having the above performance can be stably obtained. Further, even when fried and cooked, frozen, and then thawed and heated in a microwave oven, a good texture can be obtained, and the food can be kept for a long time.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Toru Tajima 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Industry Co., Ltd. (56) References JP-A-2-283248 (JP, A) JP-A-58-198256 (JP, A) JP-A-4-8255 (JP, A) JP-A-61-135553 (JP, A) Jiko 1-20875 (JP, Y2) Jiko 64-5507 (JP, A2) JP, Y2) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/176 A23L 1/01

Claims (10)

(57) [Claims] 1. A dried starchy film in which starch is heated and pregelatinized to surround the frying with an air layer substantially interposed between the frying and the frying. A material for fried food, characterized by covering clothing. 2. The fried material according to claim 1, wherein the thickness of the air layer between the fried seed and the starchy coating is about 0.5 to 5 mm. 3. The material for frying according to claim 1, wherein the starchy film is obtained by subjecting a film-like material mainly composed of rice starch to oil frying. 4. A fried material obtained by freezing the material according to claim 1. 5. The fried seed is covered with a film material mainly composed of starch, and is subjected to an oil frying treatment, whereby an air layer is substantially interposed between the fried material and the fried material. 2. The method according to claim 1, wherein the fried seeds are covered with a garment.
A method for producing the fried material as described. 6. A dried starchy coating wherein the starchy material surrounding the frying is heated and pregelatinized by substantially frying the frying with an oiled frying, and an air layer interposed therebetween. A fried material, comprising a fried clothing material covering the coating. 7. The fried material according to claim 6, wherein the thickness of the air layer between the fried seed and the starchy coating is about 0.5 to 5 mm. 8. The material for frying according to claim 6, wherein the starchy coating is obtained by subjecting a film-like material mainly composed of rice starch to oil frying. 9. A fried material obtained by freezing the material according to claim 6. 10. The fried material is covered with a film material mainly composed of starch, and is subjected to an oil frying treatment so that an air layer is substantially interposed between the fried film material and the fried material. 7. The method for producing a fried material according to claim 6, wherein the fried seeds are covered with a batter, and the fried seeds are covered with a batter and subjected to an oil frying treatment.