JP5350542B2 - Manufacturing method of fried food for side dishes - Google Patents

Abstract

Provided is a method for producing a batter-fried food as a ready-made food product, whereby time degradation in the texture (for example, crispness of the batter and easiness to bite) of said batter-fried food can be inhibited. The production method comprises: step (A) for preparing a food item to be used in the batter-fried food as a ready-made food product; step (B) for preparing specific dough materials for wrapping the food item and also preparing materials for the coating including a batter and bread crumbs; step (C) for blending the dough materials, which are prepared in step (B), while preventing gelatinization of starch in the materials, and shaping the same to give a dough of 1-3 mm in thickness; step (D) for wrapping the food item prepared in step (A) in the dough shaped in step (C); step (E) for applying the batter and bread crumbs, which are prepared in step (B), in this order to the outer surface of the dough having the food item wrapped therein; and a step for deep frying the unfried matter for the batter-fried food as a ready-made food product.

Description

  The present invention uses a specific dough, batter and bread crumbs as a material for the food for fried foods for side dishes, and suppresses the crispness of the fried clothes and the temporal deterioration of the texture such as ease of biting, The present invention relates to a method for producing deep-fried foods for side dishes such as croquettes and mentakatsu, and a method for producing deep-fried foods for side dishes without oil.

Fried clothing foods for side dishes such as croquettes and mentakatsu, which are covered with clothing materials and oiled, usually use batter and bread crumbs as clothing materials, and the crispy feeling of freshly fried clothing is preferred . In addition, such fried food products for side dishes are also required to be easy to bite the fried clothes in order to enhance the crispness of the clothes.
In recent years, such fried foods for side dishes are often sold at side dishes such as department stores and supermarkets. However, it is not something that can be eaten freshly at all times. In general, it is often eaten after a few hours have passed since the oil. In this way, when time passes from the oil bowl, the crispness of the garment decreases, it becomes difficult to bite, and the original preferred fried food food for side dishes cannot be tasted.
Therefore, in order to solve the above-described problems, various devices have been made for batters and bread crumbs, which are materials for clothing, and their compositions and forms have been studied.

By the way, gluten is known as a component having an effect of increasing the stickiness and elasticity of dough and the like, and a strong powder containing a large amount of the gluten precursor may be used in a bakery product. However, in the case of fried food products for sugar beet, since it is necessary to maintain the ease of biting of the garment, there has been no example in which gluten has been used as a clothing material.
For example, Patent Document 1 discloses that a batter liquid in which edible fats and oils are dispersed is attached to a fried bakery, and bread crumbs can be attached to the fried bakery, if necessary. Describes that gluten can be contained as a water retention agent.
However, the fried bakery described in Patent Document 1 is a bakery product, which is not required for ease of biting of clothing such as fried food for side dishes, and has a different texture.

Patent Document 2 describes a novel method for producing deep-fried foods in which a medium seed is coated with straw dough using an automatic wrapping machine, and batter and bread crumbs are attached to the oil.
This manufacturing method uses candy dough, batter and bread crumbs as clothing materials, but the problem is that the garment surface shows a rice cracker-like crispy texture and the inside of the garment has a candy-like texture. Therefore, the present invention provides a novel method for producing deep-fried food having a completely different texture from croquettes using clothes mainly made of flour. Therefore, the fried food obtained is greatly different in composition and problem from the fried food food for sugar beet, which suppresses the deterioration of the texture such as the crispness and ease of biting over time.

Japanese Patent Laid-Open No. 10-225259 JP-A-6-277012

An object of the present invention is to provide a fried food food for side dishes in which the crispness of the fried garment and the texture deterioration such as ease of biting are suppressed over time, and a method for producing the fried food food for the side dish of non-oiled rice Is to provide.
Another object of the present invention is to provide a medium-sized fried food for sugar beet that can be efficiently and industrially covered with a medium-sized material at the time of manufacture, as well as a fried food for non-oiled food. It is to provide a manufacturing method.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have used specific dough, batter and bread crumbs as dressing materials for fried foods for side dishes, and, as the specific dough raw materials, Uses gluten, which is known to have an adverse effect on the ease of biting fried clothes, and is known to increase the stickiness and elasticity of dough, combining starch, fats and water, and adding batter and bread crumbs. By attaching it, it is possible to produce a fried food food for sugar beet that has been unexpectedly prevented from decreasing the texture of the fried food over time, and by adopting the specific dough, The present invention has been completed by finding that a clothing material can be formed using a packaging machine.

According to the present invention, the step (A) of preparing a medium seed for fried food for sugar beet, a dough material for wrapping the medium seed, containing starch, gluten, fats and water, and a garment containing batter and bread crumbs Step (B) for preparing the raw material and the raw material for the dough prepared in step (B) are mixed so that the starch in the raw material does not become alpha and is formed into a dough having a thickness of 1 to 3 mm (C ), The step (D) of wrapping the medium seed prepared in step (A) with the dough formed in step (C), and the batter prepared in step (B) on the outer surface of the cloth wrapped in the medium seed There is provided a method for producing a fried food for non-oiled sugar beet, comprising a step (E) of attaching bread crumbs in this order.
Moreover, according to this invention, the manufacturing method of the fried food food for side dishes including the process which oils the fried food food for non-oiled side dishes manufactured with the said manufacturing method is provided.

In particular, since the manufacturing method of the present invention employs specific dough, batter, and bread crumbs as clothing materials, the crispness of fried clothing and the deterioration of food texture such as ease of biting are suppressed over time. It is possible to produce fried foods for side dishes with good yield. In addition, since the medium-type coating of the cloth material can be carried out using an automatic wrapping machine, it is excellent in production efficiency and industrially useful.
Therefore, in particular, various croquettes, meat cutlet, chicken cutlet, tonkatsu, shrimp cutlet, fried fish, fried chicken, etc., department store, supermarket etc. This is useful for the production of deep-fried food for sugar beet that is often eaten after several hours.

Hereinafter, the present invention will be described in more detail.
The production method of the present invention includes a step (A) of preparing a medium seed for a fried food for sugar beet.
In the step (A), the middle seed for the fried food for sugar beet is not particularly limited as long as it is a middle seed used for the fried food for the sugar beet, for example, cream sauce, potato, pumpkin, sweet potato, mashed potato, carrot, Onion, fish meat, ground meat, minced meat, curry, cheese, various seasonings, and combinations of two or more of these, for example, various croquette seeds, medium cutlet, chicken cutlet, tonkatsu medium, shrimp cutlet Can be mentioned, medium species of fried fish or medium species of fried chicken.
The above-mentioned medium type can be prepared by a known method depending on the type.

The production method of the present invention includes a step (B) of preparing a dough material for wrapping medium seeds containing starch, gluten, fats and water, and a dressing material including batter and bread crumbs.
As the starch used for the dough raw material in the step (B), for example, selected from the group consisting of corn starch, wheat starch, potato starch, rice starch, sago starch, sweet potato starch, high amylose corn starch, mung bean starch or various processed starches thereof One type or a mixture of two or more types.
In order to improve the ease of chewing of the resulting fried garment, a starch having a low amylopectin content and not pre-gelatinized is preferable. Specifically, for example, corn starch, wheat starch, One kind or a mixture of two or more kinds of potato starch may be mentioned.

  Commercially available gluten can be used as the gluten used in the raw material for the dough in the step (B), for example, Frit A (manufactured by Nagata Sangyo Co., Ltd.), Ogawa O-Guru H-10 (manufactured by Ogawa Sangyo Co., Ltd.), Super Glue 85H. (Manufactured by Nippon Colloid Co., Ltd.), Glia A (manufactured by Asama Kasei Co., Ltd.), vital wheat gluten (manufactured by Nippon Flour Mills Co., Ltd.), A-guru SS, A-guru K, A-guru G, A-guru GB, A-guru Examples include WP, Finegle EX, Finegle NX (manufactured by Glico Nutrition Foods Co., Ltd.) and Promax FX5 (manufactured by Nippon Flour Mills Co., Ltd.). What can provide is preferable.

The fats and oils used for the dough raw material in the step (B) are not particularly limited, but fats and oils having a melting point of 50 ° C. or less are preferable. The kind of fats and oils may be one kind or a mixture of two or more kinds of fats and oils having different melting points, and the following melting point is at least one kind of fats and oils having a melting point of 25 ° C. or more and 50 ° C. or less, and the melting point is at least 0 ° C. or less. It may be a mixture with one kind of oil.
From the viewpoint of dispersibility during the production of the dough, oils with a melting point of 25 ° C. or higher and 50 ° C. or lower are preferred. Specifically, for example, shortening, lard, head, butter, margarine, or a mixture of two or more of these may be preferably mentioned.
In addition, oils and fats having a melting point of 0 ° C. or lower are preferable from the viewpoint of stability of physical properties due to temperature change during production of the dough. Specifically, for example, soybean oil, rapeseed oil, corn oil, or a mixture of two or more thereof can be preferably mentioned.

  In the step (B), the blending ratio of each of the above components used for the dough raw material is more preferable for the effects of the present invention, and when considering the moldability when wrapping the middle seed, usually 30 to 60% by mass of starch, Preferably 40-55 wt%, gluten 1-25 wt%, preferably 3-15 wt%, fat 1-30 wt%, preferably 10-25 wt%, and water 5-30 wt%, preferably 15- 25% by mass.

In the step (B), in addition to the above essential components, the dough raw material can contain other components within a range that does not impair the effects of the present invention and to exhibit other effects. Examples of other components include seasonings such as salt, sugar and amino acids, pigments such as β-carotene, fragrances, acidulants, pH adjusters, emulsifiers, sugars, dietary fibers, and animal protein materials.
The blending ratio of other components can be appropriately determined according to the type of the component, but the total blending ratio of other components is usually preferably 30% by mass or less.

The batter prepared in the step (B) is a known batter used for fried food foods for sugar beet, for attaching bread crumbs to be described later, and for sufficiently exerting the action of the specific dough used in the present invention. Is mentioned. For example, known batters in which water, various cereal powders, various protein materials, fats and oils, powdered fats and oils, fats and powders, various starches, various thickeners, various emulsifiers and the like are appropriately combined can be used. In particular, the effect of the present invention can be further improved by using an emulsifying batter using fats and oils.
Here, instead of the batter, for example, when only water is used for attaching the bread crumbs, the effect of the present invention cannot be exhibited, so the batter is essential.

  The bread crumb prepared in the step (B) is an essential component for the fried food food for sugar beet, and normally, the bread crumb used for the fried food food for the sugar beet can be used. In order to further emphasize the crispness of the fried clothes, it is preferable to use coarse bread crumbs. The bread crumbs may be blended with various known additives as long as the effects of the present invention are not impaired.

The production method of the present invention includes a step (C) in which the dough raw material prepared in step (B) is mixed so that starch in the raw material does not become alpha and is formed into a dough having a thickness of 1 to 3 mm .
In the step (C), mixing so that the starch in the raw material is not gelatinized can be performed, for example, using water at 0 to 50 ° C., preferably 0 to 30 ° C. Here, mixing with hot water instead of water, or heating such as steaming during or after mixing, so that the starch in the raw material becomes alpha, such that the starch in the raw material exceeds 50 ° C. When mixing under various conditions, it may be difficult to suppress a decrease in easiness of biting over time.
In the step (C), the mixing may be performed using a known stirrer or the like, for example, as long as the components can be mixed so as to be substantially uniform. The mixing order of each component is not particularly limited, and all the components may be charged simultaneously and mixed in the stirrer, or each component may be charged and mixed in an appropriate order.

In the step (C), the mixed dough raw material can be formed into a dough by a known method to a thickness of 1 to 3 mm, preferably 1 to 2 mm. The size of the dough can be cut to such a size as to cover the whole middle seed described later.
When the thickness of the dough exceeds 4 mm, it becomes difficult to suppress a decrease in easiness of chewing of the fried clothes over time, and for example, there is a risk of having a different texture such as a bakery product.

The production method of the present invention includes a step (D) of wrapping the medium seed prepared in the step (A) with the dough formed in the step (C).
In step (D), in order to wrap the medium seed, a method of wrapping the dough in a size so as to cover the entire medium seed, a method of cutting the dough after completely covering the entire medium seed, Alternatively, it can be carried out by a method in which a part of the medium seed is coated to some extent and then the dough is cut and then completely wrapped. The coating can be performed manually, but industrially, for example, can be performed using a commercially available automatic packaging machine.

The production method of the present invention includes a step (E) in which the batter and bread crumb prepared in the step (B) are attached in this order to the outer surface of the dough wrapped with the medium seed.
In the step (E), the batter and bread crumb prepared in the step (B) can be attached in this order by a method practiced in a well-known fried food for sugar beet. Moreover, when attaching a batter, it is also possible to attach dusting etc. to the outer surface of the cloth in advance.

The production method of the present invention may include a step (F) of freezing the fried food food for unoiled sugar beet prepared in the step (E).
The said freezing can be implemented by a well-known method, for example, can preserve | save preservability by freezing to -15 degrees C or less, Moreover, by maintaining a frozen state also in transportation etc. Sales in a wide range become possible.

In the production method of the present invention, a desired deep-fried food product for side dishes can be produced by performing a step of oil-cooking the above-mentioned non-oiled side-contained food product.
The oil-cooking step can be performed by a known method, and can be performed at about 150 to 200 ° C., for example, depending on the type of fried food for sugar beet. Further, the oiling time can be appropriately selected according to the medium cooking method of the fried food for side dishes, and is usually about 30 seconds to 15 minutes.
In the production method of the present invention, a freezing step can be further performed on the fried food products for sugar beet after the oil-cooking step.
Such a freezing step can be carried out in the same manner as the above step (F), and the obtained frozen product can be thawed and cooked with a microwave oven, an oven, an oven toaster or the like, for example.

Hereinafter, although an example and a comparative example explain the present invention still in detail, the present invention is not limited to these.
The evaluation criteria in each example are shown below.
<Sensory evaluation of crispness of fried clothes>
Five expert panels evaluated the crispness of the fried clothes of the obtained fried foods for side dishes every time. The elapsed time was measured after standing for 5 minutes after oil dipping, after putting the obtained fried food product for side dishes in a pack, and standing still in a thermo-hygrostat adjusted to 25 ° C. and humidity 70%.
The score is very crisp, with a score of 5.0, barely crisp, with a score of 3.0, and no crispness with a score of 1.0. The average score was the result. The passing score was 3.0.
<Sensory evaluation of ease of biting fried clothes>
Five specialized panels evaluated the ease of chewing of the obtained fried foods for prepared foods for each time course. The elapsed time was measured after standing for 5 minutes after oil dipping, after putting the obtained fried food product for side dishes in a pack, and standing still in a thermo-hygrostat adjusted to 25 ° C. and humidity 70%.
5.0 points to lightly bite without feeling resistance, 4.0 points to bite by natural chewing, 3.0 points to bite naturally by chewing although resistance to teeth is needed, power required to bite With 2.5 points for feeling difficult to bite, 2.0 points for not being able to bite without strong biting, 1.0 points for difficulty to bite, and rating from 1.0 to 5.0 points The average score was obtained. The passing score was 3.0.
<Sensory evaluation of feeling of stickiness>
Five expert panels evaluated the feeling of friedness of the obtained fried foods for prepared foods over time. The elapsed time was measured after standing for 5 minutes after oil dipping, after putting the obtained fried food product for side dishes in a pack, and standing still in a thermo-hygrostat adjusted to 25 ° C. and humidity 70%.
5.0 points that do not stick to teeth at the time of mastication, 4.0 points that do not stick to teeth at the time of mastication, 3.5 points that you feel a little bite when chewing, but 3.5 points that you don't care about, a little bit However, if you continue chewing, 3.0 points will not remain on your teeth, you will feel a little bite, 2.5 points will remain on your teeth even if you continue to chew, 2.0 points you will feel strong pricking, A score of 1.0 was assigned to a tooth that was extremely cluttered with teeth, and an average score of 1.0 to 5.0 was obtained. The passing score was 3.0.
<Evaluation of molding suitability for medium-sized fabrics>
There is no problem in wrapping medium seeds using an automatic wrapping machine (A), there is no problem in wrapping medium seeds, but the yield decreases when using an automatic wrapping machine (B), (C) was unable to wrap middle seeds.

The components used in each example will be described below.
<Manufacture of medium type>
22 parts by mass of dried mashed potatoes and 78 parts by mass of water were sufficiently mixed using a stirrer (model name “Kenmix Aiko Pro KM-230” (manufactured by Kenwood)), major axis 70 mm, minor axis 60 mm, thickness 25 mm. To produce a medium-sized seed for potato croquettes.

<Manufacture of dough>
The components used below are shown, and the components shown in the following tables are thoroughly mixed in a 20 ° C. environment using a stirrer (model name “Kenmix Aiko Pro KM-230” (manufactured by Kenwood)). And it shape | molded to the magnitude | size which can coat | cover predetermined thickness and the said middle seed | species.
Corn starch (trade name Cornstarch Y, manufactured by Sanwa Starch Industry Co., Ltd.), wheat starch (floating powder, manufactured by Sanwa Starch Industry Co., Ltd.), soft flour (trade name: Violet: Nisshin Flour Milling Co., Ltd. Company-made), strong flour (trade name Camellia: Nisshin Flour Milling Co., Ltd.), rice cake flour (rice flour: Sanwa Starch Co., Ltd.), gluten (trade name Fineglu EX, Glico Nutrition Foods Co., Ltd.), yeast (Dry yeast), shortening (trade name Unishort NT, manufactured by Fuji Oil Co., Ltd.), water (about 20 ° C.), hot water (boiling water at the time of charging).

<Manufacture of batter and bread crumb>
The batter was used by stirring each component shown in each table described later. Moreover, the commercially available 10 mm bread crumb was used for bread crumbs.

<Manufacture of potato croquettes>
40.0 g of the medium seed was wrapped with 16.0 g of the dough. Under the present circumstances, the shaping | molding appropriateness evaluation of the cloth | dough which wraps the said middle seed was performed. After 0.50 g of dusting powder was applied to the outer surface of the moldable dough and the surface was coated with 7.0 g of batter, 9.0 g of bread crumb was adhered to the entire surface. The obtained non-oiled potato croquette was frozen at −35 ° C. overnight, and then oiled at 170 to 180 ° C. for 7 minutes to produce a potato croquette for evaluation.

Examples 1-5, Comparative Examples 1-6
Potato croquettes were prepared by the above methods using the components shown in Table 1, and each evaluation was performed. The results are shown in Table 1. However, Comparative Example 3 is an example in which dough is not used, and in the production of the potato croquette, the amount of seed in the portion without dough was set to 56.0 g. In Comparative Example 4, 1.0 g of water was used to attach breadcrumbs without using a batter. Further, in Comparative Example 5, since the thickness of the dough was 4 mm, potato croquettes were produced with the amount of medium seed and dough being 28.0 g, respectively.

Comparative Examples 7-10
In order to show the difference when using koji dough as the dough described in JP-A-6-277012, potato croquettes were prepared by the above methods using the components shown in Table 2, and each evaluation was performed. The results are shown in Table 2 together with the results of Example 1 above.

Examples 6 and 7 and Comparative Examples 11 and 12
In Comparative Example 11, soft flour was used instead of starch and gluten as raw materials, and in Example 6, gluten was blended so that the protein content of the soft flour was the same. On the other hand, in Comparative Example 12, strong powder was used instead of starch and gluten as raw materials, and in Example 7, gluten was blended so that the protein content of the strong powder was the same, and the ingredients shown in Table 3 were used. Potato croquettes were prepared by the method and evaluated. The results are shown in Table 3.

Claims (9)

A step (A) of preparing a medium- sized seed for food with clothes ;
A step of preparing a raw material for dough for wrapping medium seeds, containing starch, gluten, fats and water, and a clothing material containing batter and bread crumbs (B),
Mixing the raw material for the dough prepared in step (B) so that the starch in the raw material does not become alpha, and forming into a dough having a thickness of 1 to 3 mm (C);
A step (D) of wrapping the medium seed prepared in step (A) with the dough formed in step (C), and
A method for producing a non-oiled buttered sugar beet food comprising the step (E) of adhering the batter and bread crumb prepared in step (B) in this order to the outer surface of the dough wrapped with medium seeds.   The raw material for dough for wrapping medium seeds prepared in step (B) contains 30 to 60% by mass of starch, 1 to 25% by mass of gluten, 1 to 30% by mass of fats and oils and 5 to 30% by mass of water. The production method according to 1. The starch prepared in step (B) is selected from the group consisting of corn starch, wheat starch, potato starch, rice starch, sago starch, sweet potato starch, high amylose corn starch, mung bean starch, processed starch or a mixture thereof. Or the manufacturing method of 2.   The production according to any one of claims 1 to 3, wherein the fat and oil prepared in the step (B) is selected from the group consisting of shortening, lard, head, butter, margarine, soybean oil, rapeseed oil, corn oil or a mixture thereof. Law.   The manufacturing method in any one of Claims 1-4 which implements a process (D) using an automatic packaging machine. The manufacturing method in any one of Claims 1-5 including the process (F) which freezes the food for unprepared sugar beet prepared in the process (E). The production method according to any one of claims 1 to 6, wherein the food for the prepared sugar beet is croquette, meat cutlet, chicken cutlet, tonkatsu, shrimp cutlet, fried fish or fried chicken. The manufacturing method of the foodstuffs for a garnished sugar beet including the process of oiling the food for a garnished food of the non-oiled candy manufactured in any one of Claims 1-7. The manufacturing method of the food for side dishes with clothes of Claim 8 including the process of freezing after the process of oiling.