JP6412706B2 - Manufacturing method of fried food - Google Patents

Description

  The present invention relates to a method for manufacturing a deep-fried food in which batter liquid is attached to a material containing tyrosine.

  Deep-fried foods such as tempura and fried foods are manufactured by attaching batter liquid to ingredients, and in the case of tempura, as it is, and in the case of fried food, breadcrumbs are further adhered and oiled.

  As such a fried food material, Patent Document 1 below discloses a premix for batter characterized by containing wheat flour, starch, crystalline cellulose, xanthan gum and the like. And as one kind of many kinds of additives that are arbitrarily added according to the purpose, antioxidants are mentioned, and as one example of a wide range of ingredients such as meat, seafood, vegetables, processed foods, shrimp are mentioned. Yes.

JP 2013-118819 A

  In recent years, baked udon noodles and soba noodles in a tray made of aluminum foil or the like that can be eaten simply by heating at home are sold as refrigerated or frozen products. In such pan-fried udon and soba, in addition to noodles, stuffed with shrimp and other tempura are gaining popularity. And it is distributed in a refrigerated or frozen state and sold at supermarkets and convenience stores.

  However, in the case of ingredients such as shrimp, over time in a refrigerated or thawed state, depending on the product, the clothing may turn black and may have an appearance that mold has occurred, and the commercial value may be impaired. There was a problem.

  This tendency was particularly noticeable in the case where raw ingredients such as shrimp were immersed in an immersion liquid in which an alkaline agent or the like was dissolved.

  As a result of intensive research on this cause, the present inventors have found that tyrosine and tyrosinase contained in shrimp migrate to tempura during refrigeration or thawing, where tyrosine is oxidized by tyrosinase to form a melanin pigment. Was estimated to be the cause. Although tyrosinase seemed to be denatured by heat denaturation when oiled, the temperature inside the shrimp is not the temperature at which the enzyme is completely deactivated, so it is considered that tyrosinase having enzyme activity remains. It is done.

  Therefore, the objective of this invention is providing the manufacturing method of the fried food which enabled it to prevent the blackening of the clothes of the fried food using the ingredient containing tyrosine.

  In order to achieve the above object, a method for producing a deep-fried food product according to the present invention is a method for producing a deep-fried food product comprising a step of attaching batter liquid to a material containing tyrosine and a step of oiling the material to which the batter liquid is adhered. In the method, the batter liquid containing a water-soluble antioxidant is used.

  According to the present invention, as a batter liquid, an anti-oxidant is contained in a fried food by using a water-containing anti-oxidant, so that tyrosine or tyrosinase migrates from the ingredients into the clothes. However, it is possible to suppress oxidation of tyrosine by tyrosinase and to suppress blackening of clothing.

  In the present invention, it is preferable to use a solution containing 100 ppm or more of the antioxidant as the batter liquid. According to this, the blackening of clothes can be suppressed more effectively.

  In the present invention, the antioxidant is preferably ascorbic acid and / or a salt thereof. According to this, it is safe as an additive for foodstuffs, and the effect of suppressing blackening of clothes can be enhanced.

  In the present invention, the ingredient preferably contains 200 mg or more of tyrosine in 100 g thereof. Since such ingredients are likely to cause blackening of clothes when used as a fried food, the merit of applying the present invention is high.

  In the present invention, the ingredients are preferably selected from shrimp, squid, eel, kiss, smelt, goby, chicken and pork. Since such ingredients have a relatively large amount of tyrosine, the merit of applying the present invention is high.

  In the present invention, the fried food is preferably tempura. Tempura has a high merit in applying the present invention because blackening due to oxidation of tyrosine is more conspicuous.

  In this invention, it is preferable to use what was immersed in the immersion liquid containing a water-soluble antioxidant as said ingredients. When the ingredients soaked in the immersion liquid containing a water-soluble antioxidant are used, the effect of inhibiting the blackening of the clothes can be further enhanced in combination with the antioxidant contained in the clothes.

  In the said aspect, it is preferable to use what contains 100 ppm or more of said antioxidants as said immersion liquid. According to this, since the antioxidant can be sufficiently added to the ingredients, the effect of suppressing the blackening of the clothes can be further enhanced.

  According to the present invention, as a batter liquid, an anti-oxidant is contained in a fried food by using a water-containing anti-oxidant, so that tyrosine or tyrosinase migrates from the ingredients into the clothes. However, it is possible to suppress oxidation of tyrosine by tyrosinase and to suppress blackening of clothing.

  The manufacturing method of the deep-fried food of this invention includes the process of attaching a batter liquid to the ingredient containing tyrosine, and the process of squeezing the ingredient which adhered the batter liquid.

  Here, examples of the deep-fried food to which the present invention is applied include tempura, fries, fritters, and the like, and are particularly suitable for tempura that is prone to blackening due to oxidation of tyrosine.

  In the present invention, not limited to the above process, depending on the type of fried food, a step of attaching dusting powder before the batter liquid attaching step or a step of attaching bread crumb after the batter liquid attaching step Good. For example, in the case of tempura, a process of adhering dust to the ingredients as necessary, then attaching batter liquid, and oiling is preferably employed. Further, in the case of frying, a step of adhering dust to the ingredients as necessary, then attaching batter liquid, further adhering bread crumbs, and then oiling is preferably employed.

  The ingredient containing tyrosine used in the present invention is not particularly limited as long as it contains tyrosine and the ingredient moisture is liable to cause blackening due to transfer of moisture to the clothes. In addition, it is preferable to contain 200 mg or more of tyrosine in 100 g, and more preferable to contain 400 mg or more of tyrosine.

  Examples of such ingredients include shrimp, squid, eel, kiss, smelt, goby, chicken and pork.

  In particular, in the ingredients such as shrimp and squid, it is preferable to use those soaked in an immersion liquid containing a water-soluble antioxidant as a pretreatment. For seafood such as shrimp and squid, various preservatives, alkaline agents, sugars, salt, etc., for the purpose of improving yield and shelf life, improving flavor, and reducing drip during thawing A dipping process is performed in a dipping solution to which is added. In this invention, it is preferable to add antioxidant to this immersion liquid by adding antioxidant to this immersion liquid and immersing an ingredient.

  Although it does not specifically limit as said antioxidant added to immersion liquid, For example, ascorbic acid and / or its salt, sodium erythorbate, sodium sulfite etc. are mentioned.

  The addition amount of the antioxidant in the immersion liquid is not particularly limited, but is preferably 100 ppm or more, and more preferably 200 ppm or more.

  The immersion treatment conditions may be performed according to a conventional method, and are not particularly limited. For example, the immersion treatment is preferably performed under conditions of a temperature of the immersion liquid of 5 to 15 ° C. and an immersion time of 30 minutes to 12 hours. The material soaked in this way may be stored frozen as necessary, and thawed when used as a deep-fried food.

  In addition, the ingredients can be pre-treated as appropriate, for example, by removing the outer skin, cutting into an appropriate size, or the like so as to make the fried food easy.

  The raw material of the batter liquid used in the present invention is not particularly limited as long as it contains a water-soluble antioxidant, but in addition to the water-soluble antioxidant, for example, wheat flour, corn flour, soybean flour, etc. Eggs such as cereal flour, starch, swelling agents, whole eggs, egg whites or processed products thereof, emulsifiers, thickeners, salt, sugars, spices, etc. are used.

  As the water-soluble antioxidant used in the batter liquid, the same antioxidant as that added to the immersion liquid can be used. For example, ascorbic acid and / or a salt thereof, sodium erythorbate, sodium sulfite, etc. Is mentioned. Among these, ascorbic acid and / or a salt thereof are particularly preferable. Examples of ascorbic acid and / or a salt thereof include L-ascorbic acid, sodium L-ascorbate, and potassium L-ascorbate.

  In the present invention, the content of the antioxidant in the batter liquid is preferably 50 ppm or more, more preferably 100 ppm or more, and 200 ppm or more. Most preferred. If the content of the antioxidant in the batter liquid is less than 50 ppm, the effect of the present invention may not be sufficiently obtained. By setting the content to 200 ppm or more, blackening of the clothes can be prevented more reliably. In addition, it is preferable that the upper limit of content of the antioxidant in a batter liquid shall be 1000 ppm or less from the influence on the flavor of clothes, and economical viewpoint.

  In the present invention, the batter liquid prepared with the above-mentioned raw materials is attached to the ingredients containing tyrosine as described above, and if necessary, bread crumbs or the like are attached, and then oiled. Oiling can be performed under normal conditions and is not particularly limited. For example, in the case of tempura, it is preferable to oil for 1 to 4 minutes in edible oil heated to 160 to 180 ° C., and in the case of fried food with bread crumbs attached, the edible heated to 160 to 180 ° C. It is preferable to oil in the oil for 2 to 6 minutes.

  The fried food obtained in this way can be used as it is, or added as ingredients such as udon and soba that can be eaten by heating, and can be refrigerated or frozen for distribution and sold at supermarkets or convenience stores. Usually, such products require a storage period of about 4-5 days, but the fried food obtained by the method of the present invention is stored refrigerated or thawed in such a period. Even so, it can be suppressed that tyrosine and tyrosinase are transferred to the clothing and blackening of the clothing occurs.

<Test Example 1>
The raw shrimp was immersed in an immersion liquid in which an immersion agent having the composition shown in Table 1 below was dissolved in water at a concentration of 4% by mass at 6 ° C. for 3 hours, taken out from the immersion liquid, and stored frozen. Batter liquid prepared by thawing the frozen shrimp, adhering dusting powder having the composition shown in Table 2 below, and mixing 165 parts by weight of water with 100 parts by weight of the mixed powder having the composition shown in Table 3 below. And soaked in oil at 180 ° C. for 1 minute to produce shrimp tempura.

  At this time, as shown in Table 4 below, sodium L-ascorbate was dissolved in various concentrations in the immersion liquid and the batter liquid to obtain samples of the control and test groups 1, 2, 3, 4, and 5. It was. The number of specimens (tails) in each group was 3 for the control and 5 for the test groups 1-5.

  The shrimp tempura of each test section thus obtained was once frozen, then thawed and refrigerated and observed for color change after 3 days and 6 days. The results are shown in Table 5.

  From the results of Table 5, it can be seen that by adding L-ascorbic acid Na as an antioxidant to the immersion liquid and / or batter liquid, the blackening of the shrimp tempura garments can be suppressed compared to the control. In particular, in test sections 3, 4, and 5 in which L-ascorbic acid Na was added to both the immersion liquid and the batter liquid, blackening of the clothes did not occur even after 6 days of refrigeration.

<Test Example 2>
The raw shrimp was dipped in a dipping solution in which a dipping agent having the composition shown in Table 1 of Test Example 1 was dissolved in water at a concentration of 4% by mass, and was taken out from the dipping solution. L-ascorbic acid Na was not added to the immersion liquid.

  Next, 100 parts by mass of the mixed powder having the composition shown in Table 3 of Test Example 1 is immersed in a batter solution prepared by mixing 165 parts by mass of water, and immersed in oil at 180 ° C. for 1 minute to oil. Shrimp tempura was manufactured.

  At this time, to the batter solution, L-ascorbic acid Na was not added (control), L-ascorbic acid Na was added to 100 ppm (test group 1), and L-ascorbic acid Na was 250 ppm. In this way, 10 samples (tail) were produced for each group (test group 2).

  These tempura were stored refrigerated, and the color change state after 8 days and 10 days was observed. The results are shown in Table 6.

  From the results of Table 6, it can be seen that the discoloration of tempura can be effectively suppressed by adding L-ascorbic acid Na to the batter liquid at 100 ppm or more. Furthermore, it can be seen that when 250 ppm of L-ascorbic acid Na is added to the batter solution, discoloration can be prevented even after 8 days of refrigerated storage.

Claims (2)

A method for preventing tyrosine from moving from ingredients to clothing during refrigeration or freezing in a deep-fried shrimp, which is a soaking solution containing 100 to 500 ppm of ascorbic acid and / or a salt thereof. A step of soaking for 30 minutes or more, a step of attaching a batter solution containing 50 to 1000 ppm of ascorbic acid and / or a salt thereof to the soaked shrimp , a step of oiling the shrimp with the batter solution attached thereto, A method for preventing discoloration of fried shrimp, comprising the step of refrigeration or freezing the obtained fried food . The method for preventing discoloration of fried shrimp according to claim 1 , wherein the fried food is tempura .