JP4692945B2 - Fried food manufacturing method, fried food - Google Patents

Description

  The present invention relates to a method for producing a deep-fried food obtained by frying a liquid food material.

As a method of frying food with oil, there are a method in which the food is directly put into oil and fried, and a method in which the food is put in oil in a state where the food is put in a net in order to keep its shape.
In addition, as a method of cooking liquid food materials, there is a method of pouring liquid food materials into a predetermined mold and baking the liquid food materials, for example, as in a method of baking takoyaki.
JP 2004-215501 A

In conventional frying methods, almost the entire surface of the food is exposed to oil. Therefore, the foodstuff sucks oil from the entire surface. As a result, a lot of oil is sucked into the foodstuff, and the foodstuff becomes entirely oily. In particular, when foods containing marine products such as shirasu (especially raw shirasu) are fried by a conventional method, the flavor of shirasu is lost due to the high content of oil.
An object of the present invention is to produce deep-fried foods without losing the flavor of foods such as marine products.

The fried food manufacturing method according to the present invention includes, for example, a pouring step of pouring a liquid food material into the concave portion of a mold having a concave portion of a predetermined shape,
And a frying step of frying the liquid food by putting the mold into which the liquid food is poured in the pouring step into oil heated to a predetermined temperature.

The mold for injecting the liquid food material in the pouring step is an iron plate.

The fried food manufacturing method further includes:
It is characterized by comprising a mixing step of generating a liquid mixed food material obtained by mixing shirasu and wheat flour and water materials as a liquid food material.

The mixing step is characterized in that after mixing the materials except for shirasu, shirasu is added and further mixed.

The fried food according to the present invention is, for example, a fried food fried with a liquid mixed ingredient obtained by mixing shirasu, flour and water,
Less than half of all the surfaces are directly exposed to oil and heated, and the other surfaces are heated without being directly exposed to oil.

The fried food according to the present invention is, for example, a fried food fried with a liquid mixed ingredient obtained by mixing shirasu, flour and water,
It is characterized in that it is formed in a substantially hemispherical shape having a planar part having irregularities and a spherical part having less irregularities than the planar part.

  According to the method for producing a food product according to the present invention, the liquid food material is fried in oil while being put in a mold. Therefore, portions of the food other than the mold opening are not exposed to oil. Therefore, the amount of oil sucked into the food material can be reduced as compared with the case where the food is fried in the conventional way.

Embodiment 1 FIG.
FIG. 1 is a flowchart showing a method for manufacturing fried food. Here, the fried food containing shirasu will be described as an example.

(S1: mixing step)
First, ingredients (shirasu, baking soda, flour, water, dashi) are placed in a bowl or the like and mixed until the ingredients are evenly mixed to produce the mixed food 4.
Here, since the mixed food 4 contains water and wheat flour, the mixed food 4 is a liquid liquid food having a certain degree of viscosity. The viscosity of the mixed food 4 depends on the mixing ratio of water and flour, but the mixed food 4 is in a state of being deformed when placed on a flat surface.
In addition, after mixing materials (soda, flour, water, dashi) excluding shirasu, shirasu may be added and mixed. When shirasu is mixed with other ingredients, the shirasu breaks down, and the texture and flavor of the shirasu may be reduced. Therefore, by mixing other materials first, it is possible to prevent the shirasu from collapsing as much as possible.
In addition, raw material may be added to the material. Adding raw glue increases the flavor of sea bream and sardine. In particular, the raw paste has a different flavor from shirasu, and is deeper in combination with the shirasu. Furthermore, it is desirable that the shirasu be raw.
In addition, the soup stock may be a soup stock (soup stock), and the baking soda may be a baking powder. The dashi stock may be bonito dashi, kelp dashi, or a combination of bonito dashi and kelp dashi stock.

(S2: pouring step)
Next, the mixed food material 4 generated in the mixing step (S1) is poured from the opening 3 into the concave portion 2 of the mold 1.
FIG. 2 is a diagram illustrating an example of the mold 1. 2A is a plan view of the mold 1 and FIG. 2B is a cross-sectional view taken along the line AA ′ of FIG. As shown in FIG. 2, the mold 1 is an iron plate having a plurality of hemispherical concave portions 2 having a predetermined size, for example. That is, the iron plate etc. which are used when manufacturing takoyaki may be sufficient. Note that the mold 1 is not limited to an iron plate, and may be formed of a material having thermal conductivity similar to iron. However, since the mold 1 can be put into oil as will be described later, it is preferable that the mold 1 is not made of a material that is deformed when put in oil. In FIG. 2, since the concave portion 2 of the mold 1 (iron plate) is hemispherical, the diameter 11 of the concave portion 2 is about twice the depth d1 of the concave portion 2. However, the ratio between the diameter l1 and the depth d1 of the recess 2 is not limited to this, and may be adjusted in relation to the oil absorption rate of the mixed food 4. That is, when the mixed food material 4 easily absorbs oil, if the depth d1 is increased with respect to the diameter l1, the area exposed to the oil in the frying step (S3) described later becomes smaller than the amount of the mixed food material 4. , The amount of oil is reduced. Further, the lengths l2 and l3 between the concave portion 2 and the adjacent concave portion 2 are such lengths that when the mixed food 4 is fried, the mixed food 4 swells and does not come into contact with the adjacent mixed food 4 Is desirable. In addition, the recessed part 2 of the type | mold 1 may not have a hemispherical shape, but may have the shape of a fish (shirasu), for example.
FIG. 3 is a diagram illustrating a process of pouring the mixed food material 4 into the recess 2 of the mold 1. As shown in FIG. 3 (a), using the balls 5 and the like, the mixed food 4 is slid into the recesses 2 as shown in FIG. 3 (b).
Since the mixed food 4 is a liquid food that deforms when placed on a flat surface, there is no gap between the surface of the recess 2. That is, the mixed food 4 is in a state of being in close contact with the surface of the recess 2.
In addition, oil may be applied to the recess 2 of the mold 1 before pouring the mixed food 4 into the mold 1. By applying oil to the recess 2, the portion facing the mold 1 is also exposed to moderate oil in the frying step (S 3) described later, and it is possible to prevent scorching.

(S3: Fried step)
And the mixed food material 4 poured into the mold 1 is put in the heated oil while being put in the mold 1 and fried. Here, the temperature of the oil is, for example, about 170 ° C., and the oil is fried slowly over time.
FIG. 4 is a diagram illustrating a process of frying the mixed food 4. As shown in FIG. 4, by putting the mold 1 in a predetermined net 6 or the like and throwing it into the oil, the mixed food 4 put in the mold 1 can be slowly thrown into the oil without tilting the mold 1. Since the mixed food 4 is liquid as described above, there is a possibility that the mixed food 4 may spill out of the mold 1 when the mold 1 is tilted or the mold 1 is moved vigorously, but this can be prevented by using the net 6 or the like.
When the mixed food 4 poured into the mold 1 is put into the heated oil while being put in the mold 1, the portion of the opening 3 of the mold 1 in the mixed food 4 directly touches the oil and heat passes while sucking the oil. On the other hand, the mixed food 4 has the mold 1 around the portion other than the opening 3 of the mold 1 and does not directly contact the oil. As described above, the mixed food 4 is in close contact with the surface of the recess 2 of the iron plate, and since there is no gap, a large amount of oil does not enter the recess 2. That is, the heat of oil is transmitted through the iron plate to the mixed food material 4 other than the opening 3 of the mold 1. However, a small amount of oil gradually moves between the iron plate and the mixed food 4 toward the concave portion 2 of the soaking mold 1 and is sucked into the mixed food 4. As a result, as in the case where the mixed food 4 is directly put into the oil (and put into the oil without being put into the mold 1) and fried, the entire mixed food 4 is very close to the state fried in the oil. . In other words, the portion not directly exposed to oil is not finished as if it was baked on an iron plate, but has the same finish as when fried in oil. However, unlike the case of fried directly in oil, the amount of oil contained in the finished fried rice is small, so it is not oily. Further, as described above, before pouring the mixed food 4 into the mold 1, oil may be applied to the recess 2 of the mold 1. If oil is applied to the recess 2 before pouring the mixed food 4 into the mold 1, an appropriate amount of oil applied to the recess 2 is applied to portions other than the opening 3 of the mold 1 in the mixed food 4. Absorbed.
After a predetermined time has elapsed, the entire mold 1 is removed from the oil (or the net 6 when the net 6 is used to feed the oil). Then, the mixed food 4 (fried food with shirasu) fried in oil is taken out from the mold 1. FIG. 5 is a view showing fried food containing shirasu taken out from the mold 1 shown in FIG. 2. As shown in FIG. 5, the portion of the fried food containing shirasu that has been exposed to oil (the portion of the opening 3 of the mold 1 in the mixed food 4, hereinafter referred to as “planar portion 7”) is heated to inhale and swell the oil. It is distorted. However, the portion of the fried food containing shirasu that is not exposed to oil (the portion of the mixed food 4 other than the opening 3 of the mold 1, hereinafter referred to as “spherical portion 8”) is covered with the recess 2 of the mold 1. Therefore, it is formed in the shape of the recess 2 (here, hemispherical). In particular, the spherical portion 8 is smooth with almost no unevenness. That is, the fried food containing shirasu is a hemisphere having irregularities on the flat surface portion 7 and no irregularities on the spherical surface portion 8. In other words, the surface shape of the resulting deep-fried food could not be finished smoothly with the conventional frying method, but according to this method, surfaces other than some surfaces (surfaces directly exposed to oil) can be finished smoothly. .
Here, since the liquid food material is poured into the concave portion 2 in (S2), the spherical portion 8 has a larger area than the flat portion 7. That is, the portion of the mixed food 4 that is exposed to oil is less than half of the surface area of the mixed food 4. As the area exposed to this oil decreases, the oil absorption into the deep-fried food can be suppressed, and the oiliness can be suppressed. In other words, the deeper the depth d1 of the recess 2 with respect to the diameter l1 of the recess 2, the more oily the fried food can be suppressed.
Further, as the thickness of the mold 1 (the iron thickness of the iron plate) is reduced, the temperature of the oil is more easily conducted to the mixed food 4 through the mold 1. Can be reduced. That is, it can be prevented that the fire to the flat surface portion 7 is strong and the fire to the spherical surface portion 8 is weak.
The oil is preferably soybean oil or salad oil, and particularly preferably oil and salad oil combined. If the mixed food 4 is fried with this oil, it will be deeply fried and will not become cramped.

As described above, in the fried food manufacturing method according to this embodiment, the liquid food material is fried in a state of being put in a predetermined mold 1. Therefore, parts other than food parts (parts other than the opening 3 of the mold 1 among food ingredients) are not directly exposed to oil. As a result, the amount of oil absorbed by the food can be reduced to a small amount, and the manufactured fried food does not become oily. Therefore, it is possible to prevent the flavor of fried food from being lost.
On the other hand, the surface of the portion that is not directly exposed to oil is also made of oil by turning a small amount of oil to the portion that is not directly exposed to oil (the portion other than the opening 3 of the mold 1 in the foodstuff). Finished close to the unique texture when fried. In particular, if oil is applied to the recess 2 before pouring the mixed food 4 into the mold 1, the portion that is not directly exposed to oil (the portion other than the opening 3 of the mold 1 in the food) is also fried with oil. Finished with a unique texture. That is, not only the portion of the deep-fried food that is directly exposed to oil, but also the entire surface of the deep-fried food can be made crispy. On the other hand, the inside of the deep-fried food retains moisture and remains soft. That is, while reducing the oiliness of the whole fried food, it is possible to obtain a texture when fried with oil.
Further, in the conventional method of frying the food, it is difficult to form a smooth surface when the liquid food is fried, but in the fried food manufacturing method according to this embodiment, the spherical portion 8 is of the type 1 It can be neatly formed in the shape of the recess 2. That is, if it is the type | mold 1 shown in FIG. 2, it can form in a hemispherical shape, and if the recessed part 2 of the type | mold 1 is made into the shape of a fish (shirasu), it can form in the shape of a fish.
Furthermore, in the manufacturing method of the deep-fried food which concerns on this embodiment, since it fries using the type | mold 1, since a foodstuff can be thrown into oil at once and can be taken out at once, many deep-fried foods can be manufactured at once.

  In the above description, “shirasu” refers to sardine larvae, but is not limited to sardines, and larvae of white fish such as squids and eels may be included.

  In other words, when manufacturing fried foods normally, the fried food manufacturing method according to the present embodiment dares to prepare foods in spite of devised so that the whole food materials are exposed to oil as much as possible so that the whole food materials can be ignited. It is prevented that the flavor of the food is lost by frying a part of it so that it is not directly exposed to oil. That is, the fried food manufacturing method according to this embodiment is a manufacturing method conceived based on the idea of reversal, and cannot be easily conceived. In particular, the fried food manufacturing method according to this embodiment has a fundamentally different concept from the method of filing in a net simply to prevent losing its shape. Even if the exposed area is reduced, the fried food manufacturing method according to this embodiment cannot be easily conceived.

The flowchart which shows the manufacturing method of fried food containing Shirasu. The figure which shows an example of the type | mold 1. FIG. The figure which shows the process which pours the mixed foodstuff 4 into the recessed part 2 of the type | mold 1. FIG. The figure which shows the process which fries the mixed foodstuff. The figure which shows the deep-fried food containing the shirasu taken out from the type | mold 1 shown in FIG.

Explanation of symbols

  1 type | mold, 2 recessed part, 3 opening part, 4 mixed foodstuff, 5 ladle, 6 net | network, 7 plane part, 8 spherical part.

Claims (6)

A mold having a recess of a predetermined shape, a pouring step of pouring a liquid food material, which is a liquid food, into the recess of the mold having no hole in the wall surface of the recess;
The pour the liquid food is placed in Note a is the type to oil heated to a predetermined temperature in the step, the liquid ingredients only part of the opening of the recess is heated by exposure to oil, the other the liquid ingredients The method comprises: a frying step in which the portion is heated through the mold . Wherein the liquid ingredients Note ingredients type is poured step, fried method according to claim 1, characterized in that the iron plate. The fried food manufacturing method further includes:
The method for producing deep-fried food according to claim 1 or 2, further comprising a mixing step for generating a liquid liquid food material obtained by mixing shirasu, flour and water. In the said mixing step, after mixing the said material except a shirasu, a shirasu is added and it mixes further, The manufacturing method of the fried food of Claim 3 characterized by the above-mentioned. A fried fried liquid foodstuff is a foodstuff liquid obtained by mixing a predetermined material,
A mold having a recess of a predetermined shape, wherein the liquid food material is put in the recess of the mold having no hole in the wall surface of the recess, and the mold is put into oil together with the opening of the recess The deep-fried food, wherein only the portion of the liquid food is heated by exposing it to oil, and the other portion of the liquid food is heated through the mold . The fried foods, fried foods according to claim 5, characterized in that it is formed in a substantially hemispherical shape having a flat portion, and a concave-convex compared to the flat portion is less spherical portion having irregularities.

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