JP3983913B2 - Fried food and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to processed and cooked fried foods such as croquettes, frozen fried foods or fried foods that are raw materials thereof, and methods for producing the same. The frozen fried food of the present invention can be easily cooked only by heating in an oven or a microwave oven, and can be easily used as a side dish of a lunch box.
In the present invention, the cooked processed food before frying is referred to as a food for frying, and the cooked processed food after frying is referred to as a fried food.
[0002]
[Prior art]
Traditionally, many fried foods made by frying seafood, meat, or vegetables with bread crumbs are used, but these fried foods make use of the flavor and characteristics of the ingredients as they are. It is.
On the other hand, foods such as croquettes are made by cooking and processing ingredients, and garnished with bread crumbs, which is a fried food with a high degree of processing compared to those made from seafood, meat, or vegetables. It is food.
Croquettes are classified into potato bases, cream sauce bases, and intermediate bases of potatoes and creams, depending on the ingredients base and ingredients. For potato-based products, potato, onion, and other ingredients are used as the main ingredients, seasoning and spices are used as auxiliary ingredients, seasoned and mixed, then the middle seed is formed, and this is then dressed by buttering and breading. Surface treatment. In contrast, cream sauce-based ingredients are made with sauce roux, milk, onion and other ingredients as the main ingredients, seasoned with seasonings and spices as auxiliary ingredients, frozen, molded, and then dressed. It can be obtained by surface processing.
[0003]
[Problems to be solved by the invention]
Fried food is one of the traditional home cooked foods, but recently, various products that can be easily cooked at the time of eating are commercially available. For example, for fried foods such as croquettes and fried shrimps, cooked medium seeds are crushed with bread crumbs, distributed under refrigeration or freezing, and fried by consumers when fried. In addition, there are those that are pre-fried and circulated under refrigeration or freezing, and heated in an oven or microwave when eating.
The fried foods and fried foods distributed in this way are highly convenient because they can be cooked simply by frying only the necessary amount at the time of ingestion or by heating with a microwave oven or the like. . However, since the above-mentioned fried food is a product whose outer periphery is simply covered with bread crumbs, it does not know what the content of fried food is, and it cannot be said that it is aesthetically preferable. In particular, when it is used as a side meal such as a bento, it has the effect of promoting appetite if it is better in appearance, that is, it is more aesthetically pleasing.
[0004]
The present invention has been studied in order to solve the aesthetic disadvantages of fried foods that are simply dressed with bread crumbs as described above. That is, in order to improve the aesthetics of fried foods, especially fried foods such as croquettes, for example, white potatoes that are partially coated with bread crumbs with potato as a medium seed and exposed from uncoated parts And the improvement of aesthetics is aimed at by the contrast of the bread crumbs which have been browned by frying. In addition, the contents of fried foods are clearly understood by consumers and consumers.
That is, the present invention is a fried food and a frozen fried food or a fried food that is excellent in aesthetics while maintaining the flavor and texture of a conventional fried food and can easily identify what the content of the fried food is, and its production It is an object to provide a method.
[0005]
[Means for Solving the Problems]
The present invention relates to the following fried foods and frozen fried foods, or fried foods that are raw materials thereof, and methods for producing the same, which have been made to solve the above problems.
That is the frying food which has been attached partially garments the outer periphery of the seed in the garment material in a portion of the core species is exposed from the middle seeds without being clothing with even the invention without low .
Further, the present invention is Ru food der for frying that clothing with that are not part of the frying foods are dusted with dusting.
Et al is, the present invention relates to a process for the preparation of food the fly.
Chi words, the species of the outer periphery in which is exposed from the middle part of the at no less core species species, after dusted partially or totally dusting, batter on the outer periphery of the partially sponge This is a method for producing a food for frying, in which a portion to which batter liquid is adhered is then coated with a clothing material.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The food for frying of the present invention is prepared by partially coating the outer periphery of a medium seed with a clothing material.
In the present invention, the intermediate species may be only the intermediate species, or may be multilayered by including the core species in the intermediate species. The core seed may be completely included in the middle seed to form a multilayer, or at least a part of the core seed may be exposed from the middle seed without being coated.
Examples of the clothing material include bread crumbs, pulverized products such as crackers, vermicelli, and nuts, and shredded products. One or more selected from these materials are used. In addition, potatoes, sweet potatoes, pumpkins, and the like are used as medium-type main raw materials, and medium-sized seeds are prepared by steaming, boiling, grinding or shredding in accordance with conventional methods. If necessary, the medium seeds may be mixed with vegetables such as carrots, spinach and corn that have been chopped for the purpose of improving color. For the purpose of improving the flavor, fats and oils such as butter and margarine, seasonings such as sugar, salt and spices, or minced meat and seafood shredded products may be mixed.
[0007]
The medium seeds prepared as described above are molded into an arbitrary shape such as a spherical shape, a disk shape, a dice shape, or a bowl shape with a weight of about 10 to 50 g per piece. At the time of molding of this medium type, the core seeds are made into a multilayer form by including core seeds having different flavors and colors, or at least a part of the core seeds are exposed from the medium seeds without being coated. Also good. This makes it possible to achieve a variety of flavors as well as a variety of flavors.
As the above core seeds, vegetables such as corn, spinach, carrots and peppers, meat, seafood, etc. are shredded as they are, or heated and seasoned with salt, sugar, spices, butter, Processed foods flavored with fats and oils such as margarine are used.
[0008]
Next, in the present invention, dusting is applied to the outer periphery of the medium seed formed in an arbitrary shape as described above partially or entirely. The purpose of dusting is to prevent a portion that is not coated with a clothing material, that is, a portion where a medium seed is exposed, from being discolored by heating in the subsequent process.
Depending on the type of medium-sized raw material, when bleeding with only partial battering without dusting, there is a small amount of clothing adhering to the part that must be exposed, and this will occur during frying. There is a problem that the dressed material is burnt, which is not preferable in terms of flavor and color.
In addition, examples of the powder used as the flour include fine bread crumbs, potato starch, corn starch, wheat starch, tapioca starch, those obtained by converting this starch into α, and modified starch that has been partially decomposed by enzymes or acids. Besides these, wheat flour, pectin, pullulan and the like can also be used, and one or more of them are selected.
[0009]
After partial or complete coating of the outer peripheral surface of the medium seed with dusting, partial battering is performed. Where the batter is not adhered due to partial battering, the clothing material does not adhere in the blending process. For partial battering, a method of immersing medium seeds in a batter solution prepared according to a conventional method or a showering method is used. In the dipping method, control is performed by controlling the liquid level of the batter solution. It is preferable.
After performing partial battering in this way, it is partly dressed with clothing by bleeding in the process of dressing the clothing and then dressing the buttered portion with clothing. A fried food is prepared.
If necessary, topping material such as corn granules or spinach cooked on the upper part of the upper part where the middle seeds are exposed is applied to the food for frying partly coated with this material. In addition, it is possible to add a function of improving the decoration or flavor.
[0010]
The food for frying prepared as described above can be directly filled in a container such as a tray and refrigerated or frozen and distributed under freezing. And The frying conditions vary slightly depending on the type and size of the frying food, but are approximately 160 to 220 ° C. for 30 seconds to 5 minutes.
After fried in this way, it is filled in a container such as a tray and then refrigerated or frozen for distribution under freezing. This refrigerated or frozen fried food can be easily used as a side dish for a table or a side dish for a lunch by simply heating it with an oven or a microwave oven when eating, and is highly convenient.
In addition, the fried food of the present invention has an exposed middle-class color and a fried browned color of the food compared to the conventional fried food that is fully coated with bread crumbs like croquettes. Since the aesthetic appearance is improved by contrast, topping material, or core seed, the effect of increasing appetite is achieved. It also has the effect of clearly distinguishing the contents of fried foods.
[0011]
One embodiment of the fried food of the present invention will be described with reference to the drawings.
FIG. 1 is a perspective view of the fried food of the present invention, and FIG. 2 is a cross-sectional view in the aa direction.
The core seed (2) is included in the middle seed (1) to form a multi-layered form, and the core seed (2) is exposed from the surface without a part of the middle seed (3) being coated. And the lower surface (4) of the medium seed is dressed, and the upper surface (5) is not dressed. A topping material may be partially added to the uncoated part. (6) is clothing. And the whole is fried.
In these figures, the middle seed (1) is formed from material (7) steamed from potato and carrot (8), and the core seed (2) is formed from corn (9) and spinach (10). ing.
[0012]
【Example】
Examples of the present invention will be specifically described below, and comparative examples will be shown to clarify the effects of the present invention. In addition, the following% represents weight% unless otherwise specified.
[0013]
[Example 1]
a. After preparation of medium seeds, 80% ground potato, 5% minced carrot and 5% bacon, 5% butter, 2% milk powder, 1% sugar, 0.5% salt, 1.5% other seasonings and spices Medium seeds were prepared by mixing.
b. Preparation of core seed
(1) 80% commercial granular sweet corn, 10% steamed and ground potato, 5% butter, 3% starch, 1% sugar, 0.5% salt and 0.5% other seasonings Seeds were prepared.
(2) Spinach core seeds were prepared by mixing 80% spinach boiled and chopped, 3% sugar, 0.5% salt, 4% bread crumbs, 2% soy sauce, 10% butter and 0.5% seasoning.
[0014]
c. Preparation of fried food The 10% amount of spinach-based core seed prepared in b. (2) above is wrapped inside with 40% of the corn-based core seed prepared in b. (1). In addition, the core seed is included in the 50% amount of the middle seed prepared in the above a. The core seed spinach and the cone are exposed on the upper surface of the middle seed so as to form a three-layered nearly spherical shape. did. The weight of the molded middle seed was 20 g / piece. Then, the upper portion of about 1/4 of the height of the medium seed was dusted with starch. If it did in this way, it was in the state where dusting was applied to a part of upper surface of a core seed and a middle seed. This was immersed in a batter solution (water content 50%, wheat flour 10%, egg 40%) prepared by a conventional method, and the batter was adhered to about 3/4 of the lower portion where the dusting was not adhered. Furthermore, the bread | crumbs were sprinkled, bread crumbs were made to adhere to the part which the batter adhered, and the foodstuffs for frying partially covered were obtained.
In addition, in this invention, it is good also as a multilayer form by making it fully include with a middle seed so that a core seed may not be exposed.
[0015]
d. Preparation of fried food and frozen fried food The fried food described above was fried at 170 ° C. for 3 minutes using salad oil to obtain a fried food. The obtained fried food was clearly understood by exposing a part of core spinach and corn and a medium potato on the upper surface, and the lower surface was fried with bread crumbs. This fried food was frozen in a quick freezing room at -40 ° C. to obtain a frozen fried food. The weight of the frozen fried food was 25 g / piece.
[0016]
[Example 2]
a. Preparation of medium-sized steamed and ground pumpkin 80%, chopped spinach 5% and bacon 5%, butter 5%, powdered milk 2%, sugar 1%, salt 0.5%, other seasonings and spices 1.5% Medium seeds were prepared.
b. Preparation of food for frying 35% amount of spinach-based core seed prepared under the same conditions as in Example 1 was included in the 65% amount of medium seed prepared in a. The spinach was formed into a shape that is almost spherical, with the spinach appearing to be exposed. The weight of the molded middle seed was 20 g / piece. Then, the upper portion of about 1/4 of the height of the medium seed was dusted with starch. If it did in this way, it was in the state where dusting was applied to a part of upper surface of a core seed and a middle seed. This was immersed in a batter solution (water content 50%, wheat flour 10%, egg 40%) prepared by a conventional method, and the batter was adhered to about 3/4 of the lower portion where the dusting was not adhered. Furthermore, the bread | crumbs were sprinkled, bread crumbs were made to adhere to the part which the batter adhered, and the foodstuffs for frying partially covered were obtained.
[0017]
In addition, in this invention, it is good also as a multilayer form by making it fully include with a middle seed so that a core seed may not be exposed.
[0018]
c. Preparation of fried food and frozen fried food The above fried food was fried at 170 ° C. for 3 minutes using salad oil to obtain a fried food. The obtained fried food had a core spinach and a part of the medium potato exposed on the upper surface, which was clearly understood, and the lower surface was fried with bread crumbs. This fried food was frozen in a quick freezing room at -40 ° C. to obtain a frozen fried food. The weight of the frozen fried food was 25 g / piece.
[0019]
[Comparative Example 1]
Battering and bleedering were performed on the entire outer surface of the medium seed prepared and molded by the same method as in Example 1 to obtain a food for frying completely covered with bread crumbs. This fried food was fried in the same manner, and then frozen in a -40 ° C. freezing room to obtain a frozen fried food. The weight of the frozen fried food was 25 g / piece.
[0020]
[Comparative Example 2]
Battering and bleedering were performed on the entire outer surface of the medium seed prepared and formed by the same method as in Example 2 to obtain a food for frying completely covered with bread crumbs. This fried food was fried in the same manner, and then frozen in a -40 ° C. freezing room to obtain a frozen fried food. The weight of the frozen fried food was 25 g / piece.
[0021]
The frozen fried foods obtained in the above Examples and Comparative Examples were cooked with a microwave oven and evaluated for appearance and flavor.
As a result, the frozen fried foods obtained in Examples 1 and 2 were cooked in a microwave oven, and the exposed core species and medium-type colors harmonized with the brown crumb color, which is preferable in appearance. Met. In particular, those using potato as a medium species maintained their white color and were excellent in contrast with topped corn and spinach.
[0022]
On the other hand, the frozen fried food obtained in Comparative Examples 1 and 2 was cooked in a microwave oven with the same appearance as a conventional croquette and no change was observed. Moreover, there was no difference in evaluation on flavor. Thus, it was confirmed that even if the bread crumbs were partially garnished, the function as a food did not deteriorate on the flavor. The contents of the fried food can be clearly identified according to the present invention.
[0023]
【The invention's effect】
The fried food of the present invention is obtained by partially coating the outer periphery of a medium seed with bread crumbs, etc., and the color of the medium seed and the color of bread crumbs that have been fried and turned brown are excellent in appearance. For this reason, it can be used as a side meal for the table or as a side meal for lunch, and has the effect of promoting appetite.
In addition, flavors can be diversified and improved by including a core type in a middle type to obtain a multilayer fried food. Furthermore, since the part not covered with bread crumbs, that is, the part where the middle seed and the core seed are exposed is dusted, the bread crumb does not adhere to the exposed part of the middle seed and the core seed, The change in the color of bread crumbs that have been fried and browned with the colors of the medium and core seeds becomes clearer. In addition, there is an effect that the boundary line between the portion where the bread crumb is not attached and the portion where the bread crumb is attached becomes clear. In addition, the contents of the fried food can be clearly identified by the consumer or the consumer.
Then, the topping material is topped on the exposed part of the medium type, so that the color can be changed.
Furthermore, since the fried food of the present invention can be frozen and processed into a frozen fried food after frying, not only can it be stored for a long period of time, but it can also be easily cooked simply by heating in an oven or microwave oven when ingested. It is also excellent in terms of simplicity.
[Brief description of the drawings]
FIG. 1 shows a perspective view of a fried food of the present invention.
FIG. 2 shows a cross-sectional view in the aa direction of the fried food of the present invention.
[Explanation of symbols]
(1) Medium species
(2) Core type
(3) Core seed surface
(4) The bottom surface of the medium-sized clothes
(5) Top surface of undressed medium-sized species
(6) Clothing
(7) Steamed potato material
(8) Carrot
(9) Corn
(10) Spinach

Claims (3)

It is characterized by including a core seed in a middle layer to form a multi-layer, and at least a part of the core seed is not coated and the outer periphery of the middle seed is partially coated with a clothing material. frying food. The food for frying according to claim 1, wherein a portion not coated with the clothing material is dusted with dust. The species of the outer circumference in which is exposed from the middle part of the core species even without less species, after dusted partially or totally dusting, partially depositing the batter to the outer periphery of the sponge, Next, a method for producing a food for frying, characterized in that the portion to which the batter liquid is adhered is coated with a clothing material.

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