JP3938228B2 - Compound fried food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a composite fried food. More specifically, the present invention relates to a composite fried food using a solid sauce with or without ingredients.
[0002]
[Prior art and problems to be solved by the invention]
Fried food made from beef, pork, chicken, fish fillet, squid and oysters wrapped in oil and fried in oil is one of the most popular dishes in homes and restaurants, with a wide variety of shapes, tastes and ingredients Things are known.
Conventional fried foods are delicious foods themselves, but they are foods that have been used for a long time, so that new flavors and seasonings are always desired in the home and industry.
[0003]
Japanese Patent Laid-Open No. 8-19375 discloses a frozen food for frying with ingredients at the center of the cream layer, and Japanese Patent Laid-Open No. 6-245636 is obtained by emulsifying protein and fat in a chicken mass. A method for producing a frozen chicken product is disclosed, in which an oil-in-water emulsion is injected, a meat adhesive is applied thereto, adhesive-molded, frozen, and cut into a predetermined thickness under freezing. In Kaihei 6-153823, a seasoning liquid layer containing a gelling agent is attached to the surface of a food material to form a seasoning liquid layer, and the surface or the whole of the obtained seasoning liquid layer is gelled. Although the manufacturing method of the seasoning liquid inherent foodstuff which heat-cooks after making liquid or clothing liquid and bread crumbs adhere is disclosed, the frying food of a different flavor and seasoning is requested | required.
[0004]
Accordingly, an object of the present invention is to provide a novel composite fried food having an excellent taste, texture and flavor, which was not found in conventional fried foods.
[0005]
[Means for Solving the Problems]
The present invention is a composite fried food in which a solid sauce and meat not containing ingredients and meat are wrapped in oil in a collogue and fried in oil, and does not contain ingredients or ingredients between the sliced or filleted meat The object is achieved by providing a composite fried food sandwiching the solid sauce .
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The composite fried food of the present invention will be specifically described below. The solid sauce which does not contain the ingredients used for the composite fried food of the present invention is a solid sauce which is solid at room temperature, that is, solid at a temperature of about 30 ° C. or less and becomes a paste upon heating.
In addition, the solid sauce containing ingredients used in the composite fried food of the present invention is the above-mentioned solid sauce containing ingredients , and a solid sauce that becomes a paste by heating at room temperature solids is disposed around the ingredients. Is preferred.
[0007]
The solid source that becomes a paste form by heating with the above-mentioned solid at room temperature is one or more selected from fats and oils 5 to 40% by weight, water 40 to 75% by weight, gelatin, agar, glucomannan and gellan gum 0.2 An oil-in-water emulsion containing from 10 to 10% by weight and from 2 to 10% by weight of egg yolk is preferred.
The solid source that becomes a paste form when heated at the above-mentioned solid at room temperature preferably contains 0.1 to 5% by weight of starch.
[0008]
Moreover, it is preferable that the said fats and oils contain a C20-24 long chain fatty acid. Further, the oil / fat preferably contains a triglyceride composed of one saturated fatty acid residue having 20 or more carbon atoms and two unsaturated fatty acid residues.
As fats and oils used in the present invention, soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, palm oil, coconut oil, monkey fat, shea fat, palm kernel oil, fish oil, lard, beef tallow, milk fat, mustard oil, etc. Animal and vegetable oils and fats thereof, as well as those hardened or fractionated oils, transesterified oils, and the like, and blended fats and oils in which solid fats and liquid oils are mixed can also be used. In order to increase the cooling rate at the time of cooling and solidification after making the oil-in-water emulsion, or to increase the hardness of the solidified sauce, it is preferable to use hardened oil or solid fat.
The blending amount of the fat is preferably 5 to 40% by weight, more preferably 15 to 35% by weight. When the blending amount of fats and oils is less than 5% by weight, the sauce is difficult to solidify at room temperature, and when it exceeds 40% by weight, the sauce becomes greasy.
[0009]
The blending amount of water is preferably 40 to 75% by weight, more preferably 45 to 60% by weight. In the water here, in addition to the water blended in the preparation of the water phase of the oil-in-water emulsion, the water derived from the materials used, such as the water present in vinegar, egg yolk, tomato ketchup, sauce, syrup Is also included. When the blending amount of water is less than 40% by weight, the product temperature rises too much when the solid sauce is microwave-heated, the emulsion is destroyed, oil separation occurs, and solidification, kogation and the like are likely to occur. On the other hand, when the amount of water exceeds 75% by weight, it becomes difficult to maintain the hardness of the solid sauce, and the taste becomes thin.
[0010]
In addition, as the gelatin used in the present invention, a conventional gelatin produced by boiling collagen for a long time can be used. Moreover, as said agar, the usual thing which extracted raw material seaweed with hot water, concentrated the extract liquid, cooled and solidified after that, and also frozen and thawed and dried can be used. Moreover, as said glucomannan, the common thing which dried and grind | pulverized after the so-called konjac potato tuber can be used. Moreover, as said gellan gum, what deacetylated the polysaccharide which pseudomonas elodea (pseudomonas elodea) produces out of a microbial cell can be used. These gelatin, agar, glucomannan and gellan gum are used alone or in combination. Gelatin, agar, glucomannan and gellan gum are used to solidify the sauce at room temperature. An aqueous solution obtained by heating and dissolving these gelatin, agar, glucomannan and gellan gum as an aqueous phase and emulsified with oils and fats heated therein has a property of solidifying when cooled to room temperature. The emulsion thus obtained has a characteristic of becoming a pasty paste by heating and remaining heated.
When the prepared oil-in-water emulsion is mixed and kneaded with an aqueous solution in which gelatin, agar, glucomannan, or gellan gum is dissolved, it can be solidified at room temperature. However, when this solidified product is heated, the oil is separated. Will not be formed into a paste and will not remain heated.
The amount of gelatin, agar, glucomannan and gellan gum is preferably 0.2 to 10% by weight, more preferably 3 to 6% by weight, alone or in combination, in the total composition of the oil-in-water emulsion. If the blending amount is less than 0.2% by weight, solidification is difficult, and if it is more than 10% by weight, the solidification strength is large and it becomes too hard.
[0011]
The egg yolk used in the present invention functions as an emulsifier. The egg yolk originated from egg yolk, salted or sugared egg yolk, heated semi-denatured egg yolk kept at a temperature of 65 ° C. or higher and lower than 70 ° C. for 5 minutes or more, trypsin extracted from pig pancreas, or plant Enzyme-treated egg yolk treated with enzymes such as papain, bromelain, pepsin or various proteases originating from bacteria or bacteria, egg yolk treated with salted egg yolk with the above enzyme, egg yolk salted into enzyme-treated egg yolk, sugared egg yolk Can be used such as egg yolk treated with the above-mentioned enzyme, egg yolk added with enzyme-treated egg yolk, and the like. Particularly preferred is a combination of egg yolk not subjected to enzyme treatment and egg yolk subjected to enzyme treatment and / or heated semi-denatured egg yolk. The ratio at this time is preferably egg yolk not subjected to enzyme treatment: egg yolk subjected to enzyme treatment and / or heated semi-denatured egg yolk = 1: 9 to 3: 7.
These egg yolks can be used alone or in combination of two or more, and the total amount is preferably 2 to 10% by weight, more preferably 4 to 8% by weight in the total composition of the oil-in-water emulsion. is there. When the blending amount of egg yolk is less than 2% by weight, the emulsification is unstable, and when it is more than 10% by weight, the egg flavor becomes too strong.
[0012]
Further, the starch used as desired in the present invention is not particularly limited, and is tapioca starch, corn starch, potato starch, etc. In addition to this, a modified starch treated with acid, alkali or enzyme, or phosphoric acid crosslinked Etc. can also be used.
When starch is blended with the solid sauce used in the present invention, the fluidity of the solid sauce can be easily adjusted, and a molding process for molding into a slice shape, a cylindrical shape, a cubic shape, a rectangular parallelepiped shape, a spherical shape, a hemispherical shape, a bell shape, etc. It can be done smoothly. In addition, when applying solid sauce moldings to processed foods during molding or when the solid sauce moldings are stacked or stacked, they may be stored, and at this time the moldings are likely to adhere to each other. When it mix | blends, it will become difficult to produce adhesion between molded products.
The blending amount of the starch is preferably 0.1 to 5% by weight, more preferably 2 to 4% by weight in the total composition of the oil-in-water emulsion. When the amount of starch is less than 0.1% by weight, the adhesion preventing effect is not sufficient, and when it is more than 5% by weight, it becomes difficult to form a paste during cooking.
[0013]
The solid sauce used in the present invention can be blended appropriately in the following amounts as desired. Organic acids and inorganic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid, phosphoric acid, acidulants such as fruit juice, pulp, fermented milk, amino acids such as sugar, glucose, liquid sugar, reducing sugar, and aster palm Sweeteners such as shaped sweeteners, sauces, ketchup, spices, seasonings, syrups, flavorings. Particularly preferred for use in fried foods include sauces used in fried foods such as tonkatsu sauce, ketchup, and Worcester sauce, miso and plum paste.
Polysaccharides such as xanthan gum, guar gum, locust bean gum, carrageenan and alginic acid may be added to the solid sauce used in the present invention. This addition amount is preferably 0.01 to 1% by weight. This emulsion stabilizer may be added to either the oil phase or the aqueous phase.
[0014]
The solid sauce used in the present invention is obtained by emulsifying a heated fat or oil as an oil phase in one or more selected from gelatin, agar, glucomannan and gellan gum, and an aqueous phase obtained by heating and dissolving egg yolk. It can be produced by preparing an oil-in-water emulsion and then cooling the emulsion.
Specifically, one or two or more selected from gelatin, agar, glucomannan and gellan gum and egg yolk are dispersed in water and dissolved by heating to prepare an aqueous phase. In this aqueous phase, fats and oils are emulsified as an oil phase in a heated state. The emulsification operation is performed by adjusting the temperature to 30 to 50 ° C., preferably 35 to 45 ° C. for both the aqueous phase and the oil phase. When using room temperature solid oils and fats, the oils and fats are emulsified by heating and melting.
When starch is used, it is preferably dispersed in the oil phase. The oil-in-water emulsion is preferably homogenized using a homogenizer or a colloid mill.
The oil-in-water emulsion used in the present invention is solidified by cooling to room temperature or lower to obtain a solid source. A molding die is used for molding. The solid sauce is used as it is without the ingredients, but it is preferable to add the ingredients in the solid sauce because the variety of flavor is further increased.
[0015]
Various foods are used as ingredients in the oil-in-water emulsion used in the present invention, but dairy products such as vegetables, processed vegetables, fish meat, livestock meat and cheese, cooked foods such as eggs, ham and sausages, and fresh foods. Foods that have been cut into appropriate sizes and salted or cooked are used. Particularly preferred ingredients used in fried foods (such as perilla flakes) vegetable flakes like.
The above-mentioned oil-in-water emulsion (including the ingredients in the case of ingredients) is placed in a mold and solidified by cooling to room temperature or lower, so that the solid sauce not containing ingredients or ingredients used in the present invention can be obtained. The resulting molded product can be sliced and cut to an appropriate size. The weight ratio between the oil-in-water emulsion and the ingredient when the ingredient is put is preferably 9: 1 to 5: 5.
As the mold, molds of various shapes, sizes, and materials can be used, but an elastic mold made of rubber is preferable. Since this elastic mold has stretchability and flexibility, it is easy to take out the molded product by releasing it.
Of course, it is also possible to manufacture a manufacturing machine that mechanizes the manufacture of the solid sauce used in the present invention, supplies and fills the mold with an oil-in-water emulsion and ingredients , cools and solidifies, and automatically releases the mold. .
[0016]
The composite fried food of the present invention is obtained by filing a solid sauce and meat containing the above-mentioned ingredients or ingredients without using ingredients.
Examples of the meat include beef, pork, chicken, fish (including marine animals such as squid, octopus, oysters, and shrimp), and other arbitrary meat.
In addition, the coromo is not particularly limited, and coromo used for ordinary fried foods, that is, those made of wheat flour, eggs, bread crumbs, and other commercially available folios for frying are used. Moreover, the frying oil normally used for frying food is also used for frying oil.
Composite fried food of the present invention, during the slice-shaped or fillet-shaped meat sandwiches the solid source that does not contain the instrument containing or tool, with the upper Symbol garments, obtained fried in the frying oil.
[0017]
As described above, the composite fried food of the present invention containing a solid sauce containing or not containing ingredients can be eaten as it is or stored frozen, and frozen products can be thawed in a microwave oven.
The composite fried food of the present invention has the property that the solid sauce containing or not containing ingredients remains heated (they are not completely fluidized after heating, and are in a soft state that is in a trolley state to some extent). For this reason, there is a solid sauce with or without ingredients in a localized state in the fried food even after frying, and has an impact flavor.
In addition, the composite fried food of the present invention, even when the frozen product is cooked in a range, a solid sauce containing or without ingredients spreads in a cream form and remains heated, so that it becomes entangled with meat and fish and has an extremely excellent texture. Have
[0018]
In addition, as described above, the composite fried food of the present invention containing a solid sauce containing or not containing ingredients does not require soy sauce, wooster sauce, ketchup, or other sauces from above when eating. Not only can you eat easily, but the coromo won't get wet with the sauce from above, so it stays crisp until you eat, and you can eat it with a savory and excellent texture. . Furthermore, even in the case of adding a seasoning or a spice that is easy to fly by heating such as vinegar, mustard, wasabi, etc. to the solid sauce with or without the above ingredients contained in the inside, when frying and cooking the range, these There is also a feature that the flavor remains without being blown and the taste is deep.
[0019]
【Example】
The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.
[0020]
Example 1
Soybean salad oil 15.0% (% by weight, the same shall apply hereinafter) and soybean hardened oil 10.0% with melting point 36 ° C were added and dispersed with tapioca modified starch 3.0% and egg white powder 1.0%. An oil phase is prepared.
On the other hand, 36.4% water, 2.0% salt, 3.0% super white sugar, 15% alcohol vinegar 6.0%, gelatin 5.0%, enzyme-treated egg yolk 6.0%, 10% salted egg yolk 2 0.0%, seasoning (sodium glutamate, garlic powder) 0.5% and tonkatsu sauce (water 60%) 10% are added and dissolved to prepare a 40 ° C. aqueous phase. The total amount of water in the aqueous phase was 49.835% in total, with 42.4% moisture from the blended water and tonkatsu sauce, 4.675% moisture in alcohol vinegar, and 2.76% moisture in enzyme-treated egg yolk. It was.
The oil phase was added to the water phase thus prepared and stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion.
This oil-in-water emulsion was put into a mold and then cooled to 10 ° C. to solidify to obtain a solid sauce containing no ingredients.
This solid sauce was sliced with a slicer to a thickness of 3 mm to obtain a sliced solid sauce.
On the other hand, four pieces of pork loin (one piece of about 100 g) were put into a half of the thickness, opened without being cut, and cut. Lightly salt and pepper on both sides of the pork loin, sandwich the sliced solid sauce (about 25 g) between them, sprinkle with flour, apply the melted egg, and apply the whole breadcrumbs. I got used to it.
This was fried with frying oil heated to about 180 ° C. for 2 minutes to obtain a tonkatsu. When this tonkatsu was eaten without sauce, Koromo had a crisp and savory texture, and the flavor of the tonkatsu sauce contained was well matched with the meat and was very delicious.
[0021]
Example 2
Tonkatsu was prepared in the same manner as in Example 1 except that Worcester sauce was used instead of Tonkatsu sauce in Example 1. When this tonkatsu was eaten without sauce, it was very delicious.
[0022]
Example 3
Tonkatsu was prepared in the same manner as in Example 1 except that ketchup was used in place of the tonkatsu sauce of Example 1. When this tonkatsu was eaten without sauce, it was very delicious.
[0023]
Example 4
An oil phase at 40 ° C. is prepared by adding and dispersing 3.0% tapioca starch and 1.0% egg white powder in 15.0% soybean salad oil and 10.0% soybean hardened oil having a melting point of 36 ° C.
On the other hand, 36.4% water, 2.0% salt, 3.0% super white sugar, 15% alcohol vinegar 6.0%, gelatin 5.0%, enzyme-treated egg yolk 6.0%, 10% salted egg yolk 2 0.0%, seasoning (sodium glutamate, garlic powder) 0.5% and miso (moisture 42%) 10% are added and dissolved to prepare a 40 ° C. aqueous phase. The total amount of water in the aqueous phase is 36.4% of water from the blended water, 4.675% of water in alcoholic vinegar, 2.76% of water in enzyme-treated egg yolk, and 4.2% of water from miso It was 48.035%.
The oil phase was added to the water phase thus prepared and stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion.
95 parts by weight of this oil-in-water emulsion and 5 parts by weight of shiso flakes as ingredients were placed in a mold and then cooled to 10 ° C. to solidify to obtain a solid sauce with ingredients.
This solid sauce containing ingredients was sliced with a slicer to a thickness of 3 mm to obtain a solid sauce containing sliced ingredients.
Subsequently, a tonkatsu was prepared in the same manner as in Example 1 using the solid sauce containing sliced tools.
The tonkatsu was snap frozen at -40 ° C, stored frozen at -20 ° C for 3 days, and thawed using a microwave oven. The tonkatsu after thawing was very delicious with a deep taste even if it was eaten as it was.
[0024]
Example 5
Tonkatsu was prepared in the same manner as in Example 4 except that plum paste was used instead of miso in Example 4. When we ate this tonkatsu as it was, it was very delicious with a deep taste.
[0025]
Example 6
An oil phase at 40 ° C. is prepared by adding 2.0% of tapioca modified starch to 15.0% soybean salad oil and 10.0% soybean hardened oil having a melting point of 36 ° C.
Meanwhile, 36.0% water, 2.5% salt, 4.0% white sugar, 15% alcohol vinegar 5.5%, gelatin 4.0%, enzyme-treated egg yolk 10.0%, vegetable extract 3.0 %, Meat extract 5.0% and curry powder 3% are added and dissolved to prepare a 40 ° C. aqueous phase. The total amount of water in the aqueous phase was 44.89% in total with 36.0% of the blended water, 4.29% of water in alcohol vinegar, and 4.6% of water in enzyme-treated egg yolk.
The oil phase was added to the water phase thus prepared and stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion.
This oil-in-water emulsion was put into a mold and then cooled to 10 ° C. to solidify to obtain a solid sauce containing no ingredients.
This solid sauce was sliced with a slicer to a thickness of 3 mm to obtain a sliced solid sauce.
On the other hand, the belly of the sardine with the head and scales removed was opened by hand, lightly shaken with salt and washed with water. Cut the sliced solid sauce into 3 x 10 cm, sandwich it in the open sardines, add flour, beaten egg, breadcrumbs in order, and fry until fried in hot oil heated to about 180 ° C, I got a sardine fly. When this sardine fried was eaten without sauce, Colomo has a crispy texture that remains crispy, the flavor of the curry sauce it contains is well preserved, deep in taste, very delicious Met.
[0026]
Example 7
An oil phase at 40 ° C. is prepared by adding 2.0% of tapioca modified starch to 15.0% soybean salad oil and 10.0% soybean hardened oil having a melting point of 36 ° C.
On the other hand, 49.93% water, 2.0% salt, 3.0% white sugar, 15% alcohol vinegar 5.5%, gelatin 4.0%, enzyme-treated egg yolk 8.0%, seasoning (sodium glutamate ) 0.5%, mustard oil 0.05% and mustard powder 0.02% are added and dissolved to prepare a 40 ° C. aqueous phase. The total amount of water in the aqueous phase was 57.9%, with 49.93% of the blended water, 4.29% of water in alcohol vinegar, and 3.68% of water in enzyme-treated egg yolk.
The oil phase was added to the water phase thus prepared and stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion.
85 parts by weight of this oil-in-water emulsion and 15 parts by weight of pickled vegetables (pickles, onions, parsley) as ingredients are placed in a mold and then cooled to 10 ° C. to solidify to obtain a solid sauce with ingredients. It was.
This solid sauce with ingredients was sliced with a slicer to a thickness of 3 mm to obtain a sliced solid sauce.
Subsequently, sardine fries were prepared in the same manner as in Example 6 using the solid sauce containing sliced ingredients. When this sardine fried was eaten without sauce, it had a deep mustard flavor and was very delicious.
[0027]
【The invention's effect】
The composite fried food of the present invention has an excellent taste, texture and flavor not found in conventional fried foods.

Claims (5)

It is a compound fried food in which a solid sauce with or without ingredients and meat is wrapped in oil with a collogue and fried in oil, and the solid sauce without ingredients or ingredients is between the sliced or sliced meat Compound fried food sandwiched between .   2. The composite fried food according to claim 1, wherein the solid sauce containing ingredients is a sauce obtained by arranging a solid sauce that is solid at room temperature and becomes paste by heating around the ingredients.   The solid source is 5 to 40% by weight of fats and oils, 40 to 75% by weight of water, one or more selected from gelatin, agar, glucomannan and gellan gum 0.2 to 10% by weight, and 2 to 10 yolks The composite fried food according to claim 2, which is an oil-in-water emulsion containing% by weight.   The oil-in-water emulsion is obtained by emulsifying a heated oil or fat as an oil phase in an aqueous phase in which one or more selected from gelatin, agar, glucomannan and gellan gum and egg yolk are dissolved. The composite fried food according to claim 3.   4. The solid sauce containing the ingredient is a sauce obtained by filling the mold and the oil-in-water emulsion in a mold in a fluidized state and cooling to a temperature of room temperature or lower in the mold. Or the compound fried food of 4.