JP4998855B2 - Fly product manufacturing method - Google Patents

Description

  The present invention relates to a method of manufacturing a fried product, and more particularly to a method of manufacturing a tempura product and a kind of kakiage product.

  Tempura products are known as one of the fried products. The tempura product is usually a product obtained by adhering clothes made of wheat flour to water on ingredients such as vegetables and seafood, and then fried the ingredients with the clothes on them with cooking oil. Industrially, a liquid obtained by taking flour with water is called batter liquid.

  Conventionally, in order to industrially manufacture kakiage products, which are one of the tempura products, ingredients such as vegetables to which batter liquid is attached are placed in a mold, and the ingredients are placed in the mold to a continuous fryer. A method of feeding (first method) is known. In this case, when the batter liquid is solidified in the fryer, the ingredients and ingredients are combined, the shape of the fried product is maintained, and the batter liquid becomes a garment for the fried product.

  There is also a method (second method) in which a mixture of ingredients and batter liquid is placed in a mold and frozen, and the frozen ingredients and batter liquid are taken out of the mold and placed in a continuous fryer. It is known (see, for example, Patent Document 1). In this case, by freezing the batter liquid, the ingredients and ingredients are combined, the shape of the fried product is maintained, and the batter liquid becomes the garment of the fried product.

JP-A-2005-224109

  If the ingredient or mixture of ingredients and the batter liquid to which the batter liquid is adhered is left in the mold for a while, the batter liquid that is a liquid flows downward from above. Therefore, in the two methods described above, the amount of batter liquid adhering to the upper part of the ingredient is smaller than the amount of batter liquid adhering to the lower part of the ingredient. As a result, the upper garment of the kakiage product is reduced and the lower garment is increased, and the amount of the garment is not uniform.

  On the other hand, in order to prevent the batter liquid from flowing, there is a method of reducing the amount of water relative to the amount of flour in the batter liquid. However, this method has the following problems. First, since the viscosity of the batter liquid becomes strong, the garment tends to be thick, that is, it is difficult to make it thin. Secondly, gluten is easily formed during batter liquid preparation, and as a result, the crispy texture, that is, the crunchy texture is weakened. 3rdly, since the ratio of the flour in clothing increases, while clothing becomes heavy, it becomes hard to become plump.

  On the contrary, in order to improve the fluidity of the batter liquid, there is a method of increasing the amount of water relative to the amount of flour in the batter liquid. According to this method, after the batter liquid is adhered to the ingredient, the batter liquid that could not adhere to the ingredient is left to flow down from the ingredient, and the batter liquid remaining on the ingredient is used as clothing. . In this case, the garment can be made uniform at the upper and lower parts of the ingredients, but the garment becomes extremely thin or the garment becomes less.

  As described above, it is difficult to change the amount of clothing while maintaining the uniformity and crispy texture of the fried product. That is, when using a normal batter solution, the uniformity of the clothing is impaired, and if the proportion of water in the batter solution is increased, only thin clothing can be formed, and if the proportion of water in the batter solution is decreased, it is difficult to obtain a crispy texture. Become.

  Moreover, when manufacturing a deep-fried product, especially when the ratio of the water in batter liquid is increased, the problem that an ingredient and an ingredient are hard to combine also arises.

  Accordingly, an object of the present invention is to provide a method for producing a fried product, which can produce a fried product having a uniform amount of clothing and a crispy texture, and can easily adjust the amount of clothing.

  Further, the object of the present invention is to produce a kakiage product having a uniform amount of clothing and a crispy texture, easily adjusting the amount of clothing, and making it difficult for the ingredients and ingredients to separate It is to provide a manufacturing method.

  In order to achieve the above object, a method for manufacturing a fried product according to the present invention includes a step of mixing a liquid into a material to be a fried product and attaching a liquid around the material, and a material to which the liquid is attached. Mixing powdery clothes, attaching powdery clothes around ingredients to which liquid has been attached, steaming ingredients with powdery clothes, and ingredients with steamed clothes And the step of frying the material with cooking oil.

  In the fly product manufacturing method according to the present invention configured as described above, the powdery garment is attached around the ingredient to which the liquid is adhered, so the powdery garment is attached relatively uniformly around the ingredient. be able to. When the ingredients with the powdery garment attached are steamed, the powdery garment swells and denatures due to water absorption and heating, and there is no gap between the adjacent powdery garments and they are bonded to each other. As a result, a film-like or layered garment having a relatively uniform thickness can be obtained. Thus, by frying the ingredients with cooking oil, a fried product with a uniform amount of clothing, a so-called tempura product, is produced.

  Moreover, when the clothes which changed into the film form or the layer form are fried, moisture is removed from the part of the clothes which was originally powdery. As a result, the parts of the garment that were originally in powder form shrink while remaining connected to each other, and a gap is created between them. As a result, the clothing has a crispy texture, that is, a crispy texture.

  In addition, since the ingredients are ignited by steaming, the ingredients can be fried in a shorter time than conventional fried products, and the amount of oil absorption in the fries can be reduced as compared with conventional fried products. In addition, the powdered garment absorbs moisture by steaming, but the amount is small compared to the amount of moisture in the batter liquid, so that it can also be fried in a shorter time than conventional fried products. . Due to the short frying time, the amount of oil absorbed in the frying is less than that of conventional frying products, and the amount of water is relatively small, so that the amount of oil replaced with the moisture in the garment is reduced. As a result, the finish is not oily and has a crispy texture.

  Also, by increasing or decreasing the amount of liquid with respect to the amount of powdery clothing, the amount of powdery clothing adhering to the ingredients can be increased or decreased, so clothing while maintaining the uniformity of clothing and crispy texture. It is easy to change the amount.

  In an embodiment of the present invention, preferably, the fried product is a fried product in which a plurality of ingredients are combined with each other, and the fry product manufacturing method further includes a step of attaching a powdery garment around the ingredients. Later, there is a step of molding a plurality of ingredients with clothes attached into the shape of the fried product, and the steaming step comprises a step of steaming the plurality of molded ingredients so as to maintain the molded shape of the fried product. .

  In the fly product manufacturing method configured as described above, a powdered garment is relatively uniformly attached around a plurality of ingredients, and then molded into the shape of a fried product. At this stage, the ingredients and ingredients are in a separable state. When the powdered garment is attached and the molded ingredients are steamed, the powdered garment swells and denatures due to water absorption and heating, eliminating the gap between adjacent powdery garments and bonding to each other. To do. As a result, a film-like or layered garment having a relatively uniform thickness is formed, and the ingredients and ingredients are combined by the film-like or layered garments. By frying ingredients with a film-like or layered garment with cooking oil, a fried product with a uniform amount of garment and with which the ingredient and ingredient are not separated, a so-called fried product is completed. When fried with edible oil, the ingredients do not separate from the ingredients, so there is no need to use a special continuous fryer with a formwork.

  In addition, in the embodiment of the present invention, preferably, after the step of steaming the ingredients, the step of freezing the steamed ingredients, the step of frying the ingredients, the steamed and frozen ingredients with cooking oil It consists of a frying process.

  In the fly product manufacturing method configured as described above, it is possible to cryopreserve the ingredients attached in a relatively uniform amount of clothing. In addition, by frying the ingredients that have been stored frozen, a fried product with a relatively uniform amount of clothing can be produced.

  Moreover, in the said embodiment, Preferably, when the weight of the liquid to mix is WL and the weight of the powdery clothes to mix is WP1, the value of WL / WP1 * 100 is 2-17, More preferably , WL / WP1 × 100 is 3 to 5.

  In order to achieve the above object, a method for manufacturing a fried product according to the present invention includes a step of mixing a liquid into a material to be a fried product and attaching a liquid around the material, and a device having a liquid attached thereto. Mixing powdered starch into the material, adhering the starch around the ingredients to which the liquid is attached and moistening the starch with the liquid; mixing the powdered clothes with the ingredients to which the starch is attached A step of attaching a powdered garment around the wet starch, a step of steaming the ingredients with the powdered garments attached thereto, a step of frying the steamed ingredients with cooking oil, It is characterized by having.

  In the fly product manufacturing method according to the present invention configured as described above, after the powdery starch is adhered around the ingredients to which the liquid is adhered, the powdered garment is relatively uniformly adhered around the starch. be able to. When the ingredients with the powdery garment attached are steamed, the powdery garment swells and denatures due to water absorption and heating, and there is no gap between the adjacent powdery garments and they are bonded to each other. As a result, a film-like or layered garment having a relatively uniform thickness can be obtained. Thus, by frying the ingredients with cooking oil, a fried product with a uniform amount of clothing, a so-called tempura product, is produced.

  Moreover, when the clothes which changed into the film form or the layer form are fried, moisture is removed from the part of the clothes which was originally powdery. As a result, the parts of the garment that were originally in powder form shrink while remaining connected to each other, and a gap is created between them. As a result, the clothing has a crispy texture, that is, a crispy texture.

  In addition, since the ingredients are ignited by steaming, the ingredients can be fried in a shorter time than conventional fried products, and the amount of oil absorption in the fries can be reduced as compared with conventional fried products. In addition, the powdered garment absorbs moisture by steaming, but the amount is small compared to the amount of moisture in the batter liquid, so that it can also be fried in a shorter time than conventional fried products. . Due to the short frying time, the amount of oil absorbed in the frying is less than that of conventional frying products, and the amount of water is relatively small, so that the amount of oil replaced with the moisture in the garment is reduced. As a result, the finish is not oily and has a crispy texture.

  Also, by increasing or decreasing the amount of liquid with respect to the amount of powdery clothing, the amount of powdery clothing adhering to the ingredients can be increased or decreased, so clothing while maintaining the uniformity of clothing and crispy texture. It is easy to change the amount.

  Further, by attaching the starch around the ingredients, a fried product having a further crispy texture, a so-called tempura product can be produced. In detail, the tempura product garment usually contains the salt content of the seasoning. For this reason, when a powdered garment is directly attached around the ingredients, the ingredients may promote water separation due to the salt content of the garments, and the garments may absorb moisture to form gluten. Gluten tends to weaken the crispy texture. In contrast, starch does not or hardly forms gluten even when it absorbs moisture. Moreover, when a powdery garment is attached around the starch, it is possible to suppress water separation of the ingredients due to the salt content of the garment, and to suppress the formation of gluten in the garment. Moreover, even if water separation of ingredients occurs, since the starch layer absorbs water, the water absorption of the garment is relatively suppressed, and the formation of gluten in the garment is suppressed. As a result, it is possible to produce a so-called tempura product that has a higher crispy texture than when no starch is used.

  In an embodiment of the present invention, preferably, the fry product is a fried product in which a plurality of ingredients are combined with each other, and the fry product manufacturing method further attaches a powdery garment around the ingredients. After the step, there is a step of molding each ingredient to which the clothes are attached into the shape of the deep-fried product, and the steaming step steams the plurality of shaped ingredients so as to maintain the shape of the deep-fried product. It consists of a process.

  In the fly product manufacturing method configured as described above, a powdered garment is relatively uniformly attached around a plurality of ingredients, and then molded into the shape of a fried product. At this stage, the ingredients and ingredients are in a separable state. When the powdered garment is attached and the molded ingredients are steamed, the powdered garment swells and denatures due to water absorption and heating, eliminating the gap between adjacent powdery garments and bonding to each other. To do. As a result, a film-like or layered garment having a relatively uniform thickness is formed, and the ingredients and ingredients are combined by the film-like or layered garments. By frying a film-like or layer-like ingredient with clothing with cooking oil, a fried product with a uniform amount of clothing and a so-called fried product that does not separate the ingredient and ingredient is produced. When fried with edible oil, the ingredients are not separated from the ingredients, so there is no need to use a special continuous fryer with a formwork.

  In this embodiment, preferably the starch is corn starch.

  Moreover, in the said embodiment, Preferably, it has the process of freezing the steamed ingredient after the said process of steaming an ingredient, and the said process of frying the ingredient is a steamed and frozen ingredient with cooking oil. It consists of a frying process.

  In the above embodiment, preferably, when the weight of the liquid to be mixed is WL and the total weight of the powdered starch to be mixed and the powdered clothes is WP2, the value of WL / WP2 × 100 Is 2-20, More preferably, it is 3-15, More preferably, it is 3-10.

  First, a first embodiment of a method for manufacturing a fried product according to the present invention will be described.

  The fried product according to the present invention is a so-called tempura product, which is a product obtained by attaching a garment made of wheat flour, starch, rice flour or the like to water with ingredients such as seafood and vegetables and fried with cooking oil. The tempura product includes a fried oyster product obtained by combining a plurality of ingredients. In the following, an example of manufacturing a kakiage product will be described.

  First, a process of mixing ingredients and liquid to be a deep-fried product and adhering the liquid around the ingredients is performed.

  Specifically, a predetermined amount of liquid is put into a container, a plurality of ingredients are put into the container, and the liquid is mixed with the ingredients, thereby adhering the liquid around the ingredients. The kind of liquid is arbitrary as long as the powdery clothes mentioned later can be made to adhere to ingredients, for example, water, egg white, liquid seasoning, or mixtures thereof. The plurality of ingredients are vegetables, fish and shellfish cut into appropriate dimensions or as they are. In order to mix the ingredients with the liquid, the ingredients may be put into the container and then the liquid may be put into the container, or the liquid may be poured over the ingredients without using the container.

  Next, the process which mixes powdery clothes with the material which adhered the liquid, and adheres powdery clothes around the ingredient which adhered the liquid is performed.

  Specifically, a predetermined amount of powdery clothing is put in a container containing ingredients with liquid attached, and the ingredients and clothing are mixed together, and the powdery clothing is placed around the ingredients. Adhere. The type of powdery clothing is arbitrary as long as it becomes clothing for fried products, such as wheat flour, starch, rice flour, etc., and powdered seasoning, baking powder, emulsifying material, etc. are blended in it. It is preferable. Thus, the powdery garment can be attached almost uniformly around the ingredients. If the amount of liquid with respect to the ingredients is increased, the amount of powdery clothes attached to the ingredients can be increased, and if the amount of liquid with respect to the ingredients is reduced, the amount of powdery clothes attached to the ingredients is increased. The amount can be reduced.

  Next, a process is performed in which each ingredient with the clothes attached is kneaded into a shape of a product.

  Specifically, a certain amount of a plurality of ingredients are taken out from the container and placed in a cylindrical mold. At this time, since the ingredients and the ingredients are separable, a plurality of ingredients are molded so as to match the shape of the mold. In the conventional method using a batter liquid, the batter liquid flows downward when the ingredients and the batter liquid are placed in a mold and left to stand. However, in this embodiment, since the garment is in a powder form, even if the ingredient with the garment attached is placed in a mold and left to stand, the garment is uniformly attached around the ingredient. The

  Next, a process of steaming the plurality of molded ingredients is performed so as to maintain the molded shape of the kakiage product.

  Specifically, the ingredients are steamed in a steamer with the ingredients in the formwork. The steamer may be a continuous type or a batch type. Powdery garments swell and denature by steaming, that is, by absorbing and heating, so that there is no gap between adjacent powdery garments and bonds to each other. The result is a film or layered garment having a relatively uniform thickness. In addition, the ingredients and the ingredients are joined at their contact locations by a film or layered garment. Thereby, even if it takes out ingredients from a formwork, the shape which shape | molded is maintained. For example, steam of about 60 to 110 ° C. is supplied to the steamer. Steaming time should just be sufficient time for ingredients to be connected, for example, is 30 seconds-5 minutes.

  Finally, a process of frying steamed clothing with cooking oil is performed.

  Specifically, the steamed clothes are taken out of the mold and fried with a fryer. The flyer may be a batch type or a continuous type. Further, even if the ingredients are taken out of the mold by the steaming step, a special continuous fryer having a mold is not necessary because the molded shape of the ingredients is maintained. A fried product with a uniform amount of clothing, a so-called kakiage product, is produced by frying ingredients with film or layered clothing having a relatively uniform thickness with cooking oil.

  In addition, when the steamed clothing is fried, moisture is removed from the powdery clothing. As a result, the parts of the garment that were originally in powder form shrink while remaining connected to each other, and a gap is created between them. As a result, the clothing has a crispy texture, that is, a crispy texture.

  Moreover, although powdery clothes absorb moisture by steaming, since the amount thereof is smaller than the amount of moisture in the batter liquid, it can be fried in a shorter time than conventional fried products. Due to the short frying time, the amount of oil absorbed in the frying is less than that of conventional frying products, and the amount of water is relatively small, so that the amount of oil replaced with the moisture in the garment is reduced. As a result, the finish is not oily and has a crispy texture. In the conventional method using the batter liquid, the amount of water in the batter liquid is large, so that the fly time becomes longer and the amount of oil replaced with the moisture in the garment increases. As a result, the amount of edible oil that permeates into clothing increases, which tends to weaken the crispy texture of the fried product.

  Furthermore, when the step of frying immediately after the step of steaming is performed, the core temperature of the ingredients has increased due to the step of steaming, so the time for frying the ingredients can be shortened. This also reduces the amount of edible oil that soaks into the garment and can enhance the crispy texture.

  Next, a second embodiment of the method for manufacturing a fried product according to the present invention will be described.

  First, as in the first embodiment, the step of mixing the ingredients and the liquid to be a fried product and attaching the liquid around the ingredients is performed.

  Next, a step of mixing powdered starch with the material to which the liquid is adhered, attaching the starch around the material to which the liquid is adhered, and moistening the starch with the liquid is performed.

  Specifically, a predetermined amount of powdered starch is placed in a container that contains liquid-attached ingredients, the ingredients and starch are mixed, and the starch powder is attached around the ingredients. Let Starch is, for example, potato starch, corn starch, or wheat starch. In the subsequent process, since the powdery clothes are attached around the starch attached to the ingredients, the surface of the starch is preferably in a moist state. Thus, a starch layer is formed around the ingredients.

  Next, the process which mixes powdery clothes with the ingredient which made starch adhere is performed, and attaches powdery clothes around the wet starch.

  Specifically, a predetermined amount of powdered clothing is put in a container containing the material to which starch is adhered, the ingredients and clothing are mixed, and the powdered clothing is wrapped around the starch layer. To attach. The powdery garment is the same as that described in the first embodiment. Thereby, a uniform layer of the powdery garment is formed around the starch layer, and the powdery garment can be adhered almost uniformly around the ingredients.

  Next, as in the first embodiment, a step of molding each ingredient with clothes attached to the shape of the deep-fried product, and a step of steaming the plurality of shaped ingredients so as to maintain the shape of the deep-fried product Finally, the process of fried steamed ingredients with cooking oil is performed.

  In the second embodiment, the same action and effect as in the first embodiment can be obtained, and a fried product having a further crispy texture can be manufactured. In detail, the tempura product garment usually contains the salt content of the seasoning. For this reason, when a powdered garment is directly attached around the ingredients, the ingredients may promote water separation due to the salt content of the garments, and the garments may absorb moisture to form gluten. Gluten tends to weaken the crispy texture. In contrast, starch does not or hardly forms gluten even when it absorbs moisture. Moreover, when a powdery garment is attached around the starch, it is possible to suppress water separation of the ingredients due to the salt content of the garment, and to suppress the formation of gluten in the garment. Moreover, even if water separation of ingredients occurs, since the starch layer absorbs water, the water absorption of the garment is relatively suppressed and the formation of gluten in the garment is suppressed. As a result, it is possible to produce a so-called tempura product that has a higher crispy texture than when no starch is used.

  Next, examples of the first embodiment and the second embodiment will be described.

  Table 1 shows the results of the examples of the first embodiment. As an ingredient, 1000 g of carrots, onions, lotus roots, potatoes, and soya beans that were appropriately cut were used. Egg white was used as the liquid. As a powdery garment, 200 g of a mixture of flour, baking powder, emulsifier, salt, sugar and sodium glutamate was used. When the weight of the liquid to be mixed is WL and the weight of the powdered clothes to be mixed is WP1, the value of WL / WP1 × 100 is changed from 1 to 23 by changing the amount of the liquid to be mixed. That is, the amount of liquid was changed in the range of 2 to 46 g. The molded ingredients were steamed by passing through a continuous fryer and then fried by passing through a continuous fryer. The temperature of the supplied steam was about 100 ° C., the steaming time was about 90 seconds, the frying temperature was about 180 ° C., and the frying time was about 40 seconds. As can be seen from Table 1, when the value of WL / WP1 × 100 is 2 to 17, a result satisfying either the crispy texture or the adhesiveness of the clothing is obtained, and in 3 to 5, the crispy texture and the clothing are obtained. The results satisfying both of the adhesive properties of were obtained.

  Table 2 shows the results of the first example of the second embodiment. The implementation conditions of the first example of the second embodiment are the same as those of the first embodiment, except that 70 g of potato starch is used as the starch instead of 70 g of the powdered garment. is there. When the weight of the liquid to be mixed is WL and the total weight of the powdered starch and the powdered clothes to be mixed is WP2, by changing the amount of liquid to be mixed, the value of WL / WP2 × 100 is set. It was changed from 1 to 23. As can be seen from Table 2, when the value of WL / WP2 × 100 is 2 to 20, a result satisfying either the crispy texture or the adhesiveness of the clothing is obtained, and in 3 to 15, the crispy texture and the clothing are obtained. The results satisfying both of the adhesive properties of were obtained.

  Table 3 shows the results of the second example of the second embodiment. The implementation conditions of the second example are the same as those of the first example of the second embodiment, except that the starch is corn starch. As can be seen from Table 3, when the value of WL / WP2 × 100 is 2 to 20, a result satisfying either the crispy texture or the adhesiveness of the clothes is obtained, and in 3 to 15, the crispy texture and the clothes The results satisfying both of the adhesive properties were obtained. In 3 to 10, the results of satisfying the crispy texture were obtained.

  Although the embodiments of the present invention have been described above, the present invention is not limited to the above-described embodiments, and various modifications are possible within the scope of the invention described in the claims. Needless to say, these are also included within the scope of the present invention.

  In the above embodiment, the ingredients are fried in a fryer immediately after the ingredients are steamed with a steamer, but after steaming, the ingredients may be frozen and stored and then fried.

  In the above embodiment, an example of a deep-fried kaki product has been described, but a fried product that fries a single ingredient may be used.

Claims (5)

Mixing the liquid with the ingredients to be a fried product and attaching the liquid around the ingredients;
Subsequent to the step a, a step g of mixing powdery starch with the ingredient to which the liquid is adhered, attaching the starch around the ingredient to which the liquid is adhered, and moistening the starch with the liquid;
Subsequent to the step g, the step b in which the powdered clothing is mixed with the ingredients to which the starch is adhered, and the powdered clothing is adhered around the moist starch.
Subsequent to the step b, a step c of forming a garment by steaming ingredients with a powdery garment attached thereto;
After the said process c, the process d which fries the steamed clothing material with edible oil, The frying product manufacturing method characterized by the above-mentioned. The fried product is a fried product that combines a plurality of ingredients with each other,
The method for manufacturing a fried product further includes a step e of forming each of the ingredients to which the clothing is attached into the shape of the deep-fried product following the step b in which the powdered clothing is attached around the ingredients. ,
The frying product manufacturing method according to claim 1 , wherein the steaming step (c) performed following the step (e) comprises a step of steaming a plurality of molded ingredients so as to maintain the molded shape of the deep-fried product. Method. The method for producing a fried product according to claim 1 or 2 , wherein the starch is corn starch. After the step c of steaming the ingredients, the process f of freezing the steamed ingredients;
The said process d which fries an ingredient consists of the process of frying the ingredient frozen by the said process f with cooking oil, The fried product manufacturing method in any one of Claims 1-3 . When the weight of the liquid to be mixed is WL and the total weight of the powdered starch to be mixed and the powdered clothes is WP2, the value of WL / WP2 × 100 is 2 to 20, The fly product manufacturing method according to any one of claims 1 to 4 .